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Schlesinger Library 
Radcliffe College 



Culinary Collection 

Flora Kelly Van Sciver 
Book Fund 




/ 
I 

V 



/ 



-so- 



llll$' 

^ 



BELOIT 
COOK BOOK 



*ma> 



COMPILED BY 



Beloit Federation of Women 



BELOIT. WISCONSIN 



1 914 



Price Fifty Cents 



l^'A\. ^i 



ii^r>-^>^> 



» ' 







V 



1914 

DAILY NEV/S PUBLISHING CO. 
BCI-Oir. WIS. 



:. .-//SI/ 



I ^ I 



BELOIT'S FIRST MUNICIPAL 

CHRISTMAS TREE 

1913 



WE, the Betoit FeJeralion of IVottKn, send 
forth our liltle book, a messenger of good 
cheer ar\d good counsel to the homes of our d(j. 
Therefore, we dedicate il, as Hie nmst ever dedicate 
our labors, our high hopes, our unending loyalty, to 
Beautiful BeloU, mhich is, and is to be! 



Index — Advertisers 



Bailey. F. J. & Son 21 

Bachelor Girl Flour 74-76, 

Besly. C. H. & Co 199 

Beloit Iron Works 22 

Beloit Water, Gaa & Elec- 
tric Co 12 

Beloit Tea Co i 180 

Beloit State Bank H 

Beloit Dye Works 72 

Beloit Steam LAundry 147 

Beloit Lumber Co 200 

Blazer Bros - 96 

Bull. J. L 200 

Burr, Lee H 118 

Bredesen Bros 222 

Bittel, F. C 97 

Blue Tea Room 180 

Consumers Milk Co 15-164 

Cunningham Bros 209 

City News Depot 167 

Chase & Sanborn 88 

Citizen's Wholesale Supply..l67 

Dupke Decorating Co 82 

Day & O'Neal 98 

Dow, J. B 166 

Davreaux. Leon F 96 

Dragon, The 44 

Emerson's Drug Store 72 

Estes & Estes 98 

Evans, E. J -179 

Elliott & Jones 72 

Fiske, L. C 147 

Farnsworth's Drug Store ....200 

Foster, John, Company 179 

Faultless Iron Works 209 

Golden Eagle Clo. Store 20 

Gates' Book Shop 97 

Gesley-Millett Co 222 

Henry & Holahan 236 

Hulburt, H. L. 222 

Hyde & Brittan Bank 118 

Ideal Laundry Co 180 

Knox Gelatine 16-164 

Keeler Lumber Co 98 



Langwill, James S 180 

Larson Studio 147 

Lipman, E 210 

Leach's Novelty Store ~..210 

Mattison. C 221 

Meehan & Son 96 

Menhall, J. W 72 

Murray & Johnson ~ 180 

Meehan, John 146 

Murkland, P. L. 11 

Mcintosh, Miss 24 

Moran Candy Co 44 

Mutchow Bros 222 

Northrop, Milan 180 

Newton & Witte 88 

O'Connell Bros 98 

Pruess, F. A. 147 

Parisian Steam Laundry 209 

Propst, G. N. & Co 78 

Rawson, Mrs. H. C 179 

Rindfleisch, J 97 

Reitler, Eugene & Co 179 

Raubenheimer's 156 

Royal Baking Powder 46 

Scotch Woolen Co 146 

Snider, Alva 14 

Second National Bank 44 

Still, C. A 72 

Strong, S. G 222 

Schuster & Dazey 97 

Spickerman & Bratley 200 

Sturtevant, Wright & Wag- 
ner Co 76 

Stiles & Rogers 83 

Shaw, Geo. W 156 

Schneiberg, John 112 

Stonefleld-Evans Shoe Co. .. 23 

Star Coal Co 73 

Sprague, Warner & Co 45 

Van Wart, Frank 147 

Wright, C. E 180 

Willow Brook Farm 146 

Wheeler, O. D 210 

White House Coflfee 24 



Why YOU Shontd have A Savings Account 

Ask a friend who has a Sav- 
ings Account with this Banlc. 
Let her tell you of the pleas- 
ure there is in "watching the 
dollars grow." 

Let her tell you how easily 
you can "save money" when 
you once make a start. 
£».?'?."%" Then — Come to this Bank 
B«»k. and start YOUR Savings Ac- 

count. 

THE BELOrr STATE BANK 

We (hare with you 
in the pride and 
pleasnre of good fit- 
ting and good look- 
ing Shoes, hence we 
carry the brands best 
qualified to give sat- 
isfaction. 



P. L Murkland 

Foster's Shoes for Women 
Stacy Adams and Boston- 
iMia f<v Hen. 



Index — Recipes 



Paere 

Beverages 15 — 19 

Bread, Rolls, Muffins, etc 25— 43 

Cakes and Fillings 47 — 72 

Eggs and Cheese 77 — 81 

Ginger Bread, Cookies, Doughnuts, etc 84 — 96 

Luncheon Dishes and Entrees 99 — 111 

Meat, Poultry, Game, Fish and Sauces 114 — 145 

Pies 148—155 

Puddings ; Hot, and Sauces 158—167 

Puddings; Cold 167—178 

Salads and Dressings 181 — 195 

Sandwiches 196—198 

Soups and Dumplings 201 — ^208 

Vegetables 211—220 

Ice Creams, Ices, etc 223—229 

Jellies, Jams and Conserves 230 — ^236 

Pickles 237—243 

Candies 244—251 

Invalid 252—255 

Home Hints 256—264 

Memoranda 265—272 

Historical Sketch 273—280 

Errata. 

Page 33. Raisin Bread. Add 1 cup milk. 
Page 60. Mountain Pound Cake: Omit line three and insert: 
^ teaspoon soda, 1 teaspoon cream tartar. Sift soda 
Page 100. Ham Souffle: Read, one CUP cooked minced ham. 



Tho' The "Cooking is Fine." 

You'U Tire 



Tken 8it do^vn and enjoy a record or 
two on your Nfew Editfon Disc Pkonograph 
or Victrola. 

It will rest you greatly. 



You Haven't ! ! ? 



VISIT OUR MUSIC ROOM 
RIGHT AWAY 



Alva Snider— Quality Jeweler 



Knox Gelatiiie comes in 2 pkgB— Plain and Addnlated 15 

r _ 

Beverages. 

COFFEE. 

For each person allow 1 tablespoon of coffee, and 1% 
cups water; always allowing an extra spoon of coffee. 
Break into a cup, 1 egg, shell and all and beat a little. 
Pour into it % cup of cold water; use enough of this to 
moisten the coffee to be used. Have the water freshly 
drawn and boiled, and the coffee pot thoroughly clean 
and hot. Put the moistened coffee into the pot and add 
as many cups of boiling water as there are persons to be 
served. Let it come to a boil stirring once or twice. Add 
a little cold water and drain off as soon as settled. 1 
pound of coffee will make enough for forty persons. 

Mrs. C. H. Menzie. 

TEA. 

Freshly boiled water, a teapot scalding hot and your 
favorite brand of tea. A teaspoon of tea to 4 persons. 
Pour boiling water on the tea and let it stand from 2 to 
5 minutes and serve. 

OHOOOLATE. 

Two squares Baker's chocolate, 3 tablespoons sugar, 
pinch of salt, 1 teaspoon com starch. Mix together with 
a little hot water then add a pint of boiling water and 
cook well for 15 minutes, add 1 pint of hot milk and serve 
with whipped cream. In making a large amount, cook 
well for 10 or 15 minutes then place in fireless-cooker for 
2 or 3 hours, adding the hot milk just before serving. 

Mrs. H. L. Hulburt. 

CHOCOLATE. 

Use 2 squares chocolate, 3 tablespoons sugar and a 
Consmnera Milk Co. ^arantee best pastenrixed milk and cream 



16 Knox Gelatine solves ''What to have for Dessert?*' 

pinch of salt ; dissolve in 2 tablespoons hot milk ; pour in 
slowly 1 quart boiling milk. Cook in double-boiler 2 
hours. Serve with whipped cream or marshmallows. 

EGG OHOCOIiATE. 

Two squares chocolate, ^ cup sugar, pinch salt, y^ tea- 
spoon corn starch. Add 1 pint boiling water, let simmer 
% hour. Add 1 pint hot milk and bring just to a boil. 
Beat well with egg beater. Put a well beaten egg in 
chocolate pot, pour chocolate over it and serve. Cocoa 
may be made in the same way, for people who cannot take 
boiled milk. Try making chocolate early and keeping it 
hot in the fireless-cooker until wanted. 

lOED TEA. 

Four teaspoons tea, 4 cups boiling water. Let stand 
covered about 10 minutes and pour from grounds. Allow 
a slice of lemon to each glass. Fill glasses 14 with 
cracked ice. Sweeten to taste and fill while' effusion is 
still quite warm ; a sprig of mint may also be used. Rus- 
sian tea may be served either hot or cold with lemon in 
place of cream. Drop a clove in if liked. 

ICED COFFEE. 

Many good drinks may be made from cold coffee. Fill 
a glass % full of coffee and fill up with rich milk or 
cream. Serve clear with spoon of whipped cream on top. 
A tablespoon of ice cream is a tempting addition. Serve 
with a slice of orange and sugar if desired. 

liEMONADE. 

One quart of freshly boiled water, 3 lemons, using the 
rind of one lemon, peeled very thin thus getting the yellow 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Use Knox Gelatine if yon would be sure of resnlts. 17 

outside, 3 ounces of sugar, put into a jar, then pour on 
the boiling water. Let stand covered until cold. 

EGG LEMONADE. 

Juice of 1 lemon, 1 tablespoon powdered sugar, 1 fresh 
egg. Put in large glass and fill with water, shake thor- 
oughly and strain into 2 small glasses. 

FRUIT PUNCH. 

Twelve lemons, 2 pounds sugar, dissolved in 6 quarts 
water. Add any kind of fruit juice, until you have the 
desired strength. Mrs. Frank Sanford. 

FRUIT PUNCH. 

Four lemons, small cup sugar, 1 pint water, juice and 
pulp of 6 oranges, 1 heaping tablespoon grated pine- 
apple. Pour on block of ice and just before serving add 
1 quart Apollinaris water. 

GRAPE JUICE PUNCH. 

One pint grape juice, 1 cup sugar, juice of 1 orange 
and 3 lemons, 1 quart water. (Charged water makes it 
better) Add thin slices of orange and pineapple. 

RECEPTION PUNCH. 

Make syrup of 4 cups water and 4 cups sugar. Cook 
15 minutes. Cool and add juice of 6 oranges and 4 
lemons, 1 pint strawberry juice or crushed fresh berries, 
4 bananas mashed and 1 cup strong tea. When ready to 
serve add 6 quarts cold water, 1 bottle Apollinaris and 2 
bananas sliced very thin. 

GINGER ALE PUNCH. 

Juice of 3 oranges, juice of 3 lemons, 1 cup sugar, % 
cup water. Make a syrup of the sugar and water. When 

Consiimers Milk Co., Telephone 823. 



18 Knox Gelatine makes desserts, salads, candies, paddings 

eool pour on the fruit juice and let stand 2 hours. Add 
a few mint leaves if desired. When ready to serve add 
G small bottles of ginger ale or 3 pints of Apollinaris 
water. Mrs. A. S. Thompson. 

ORANGE SHRUB. 

Juice of 6 oranges and 3 lemons, 1 dozen seeded grapes 
cut fine, and about the same amount of pineapple cut 
fine, also a few Maraschitio cherries. Dissolve 1 pound 
sugar in 4 quarts of water and add to above. Serve very 
cold. Mrs. Frank Sanford. 

PINEAPPLE SHRUB. 

Pare fresh pineapples and cut in small pieces. Put in 
dish and sprinkle with powdered sugar. For each pine- 
apple pour on 2 quarts boiling water. Cover until it 
cools, pressing fruit occasionally. Set on ice. Serve with 
sugar and chopped ice. 

liEMON FRAPPE. 

One dozen lemons, 1 pint cold tea, 1% pounds granu 
lated sugar, 3 oranges, 1 bottle Maraschino cherries. 
Make tea by* steeping 1 heaping teaspoon tea. Add sugar 
boiled to a syrup. Add any fruit juice you prefer. Re- 
duce to desired strength with water and chopped ice. 

E. N. M. 

SODA WATER. 

Four cups sugar, whites of 3 eggs, 2 teaspoons tartaric 
acid, 2 tablespoons flour, 2 quarts water and juice of 2 
lemons. Boil a few minutes and flavor to taste. When 
used take i^ teaspoon soda dissolved in y^ glass water. 
Add 2 tablespoons of the mixture and it will foam to the 
top of the glass. 

Vale Bakery (Inc.) the finest Bakery Goods, Ice Cream, Ices. 



Use KNOX GELATINE — the two quart package. 19 

SASSAFRAS BfEAD. 

To 2 quarts boiling water add 3^^ pounds brown sugar, 
lYz pints molasses, ^ pound tartaric acid, and 1 cup 
sassafras bark, which has been bruised and steeped in 1 
pint water or ^ ounce essence of sassafras. Mix all thor- 
oughly, put in bottle, cork tightly and keep in cool place. 
To serve put a tablespoon or more of the mead into a 
glass of cold water and stir into it ^ teaspoon soda. A 
refreshing and delicious beverage. 

BLACK RASPBERRY SHRUB. 

To 3 quarts raspberries, add 1 pint vinegar and let 
stand 24 hours. Strain, add to each pint a pound of sugar. 
Simmer for % hour and skim clear. Seal while hot. Eed 
raspberries, blackberries and currants can be treated in 
the same way. 2 tablespoons to a glass of water. 

Mrs. Gorham. 

GRAPE JUICE. 

Wash and stem Concord grapes and cover with water, 
scald and strain. To each quart of the juice add 1 cup 
sugar, let come to a boil ; bottle and seal. 

GRAPE JUICE. 

Mash 10 cups Concord or mixed varieties of grapes and 
cook in 3 cups water, strain, add 3 more cups water to the 
grapes and cook and strain again. To this juice add 2 
cups sugar, boil 5 minutes. Skim and seal while hot. 
Serve with sugar and lemon juice or sprig of mint and 
thin slice of lemon. 



Consnmers Milk Co. guarantee their pasteurized milk & cream 



Remember Men 




/^NE-HALF of your ap- 
^^ pearance is in what you 
eat. We'll leave that to the 
ladies. 

The other and biggest one- 
half is in the way you dress 
and what you wear. 

You leave that to us, with 

THE FINEST LINE OF 
CLOTfflNG IN THE CITY 
OF BELOIT. 



GoldenEagle Clothing Co, 

WILL. C. WEIRICK 



F. J. BAILEY & SON 



A store's Buccess must be based upon merit. Store pol- 
icy aud service have their important part, but the mer- 
chaudiee a store offers must above all poBsess merit. Be- 
lieving this, quality is the first esseotial. So we strive in 
everything from tape aud calico to rugs and coats to of- 
fer you the best to be had of its kind. 



Pneu-Form 
Fits You 

Hie beat drees 
form made. Light, 
dnrable, and yoar 

exact size and shape 



This label na yoar cap 
meat atauda for tke varj 
hiKhcat Ideal In eloak aB< 



Whittall Rugs 

j Ihe name WHITTAU. 

; woven in the txick of a 

I mg or carpet designates 

I it as the best to be had of 

• ita kind, nds does not 

mean that WbittaU Rngs 

I are high priced, ther are 

not, but they are JuBt tltat 

much lietter at the same 

i price than other kinds. 






OIT 

IRON WORKS 



Builders of 



Paper Machinery 



Beloit, Wis. U. S. A. 



Mrs. Housewife, 

Roast Thoroly 

Until Your Men Folks Wear 

S. & E. SHOES 



The Perfect Recipe which never fails 
to produce a Contented Husband. 

Positively no ^^Stewing'' by wearers 

of S. & E. Shoes. 

Best of Leathers Finest Shoemaking 

Reasonable Prices. Acme of Comfort. 

Unequalled for Wear. 

For Business, Street and Dress Wear 
These Shoes Lead from Soup to Nuts. 



S^onef ield-El vans Shoe Co. 

Shoemakers for Gentlemen 
Rockfordy Illinois 




Uoiv's a Cotkv buvtf^ plain: 

Siv 'T-i; VWMV*: ':;Ov.SiS a^At !;>4 Cat 



Use Knox Gelatine If you «oald be sore of results 2S 

Bread, Rolls, Muffins, Shortcakes, etc. 

In all recipes in this book which call for the use of 
a baking powder, cream of tartar and soda or other 
quick leavening agent, the Editors recommend that Eojal 
Baking Powder be used in order to obtain the best re- 
sults and ensure perfect healthful food. 

GOOD BREAD. 

One pint whole milk, 5 cups Occident flour, 1 heaping 
tablespoon lard, 1 tablespoon sugar, 1 teaspoon salt. 
Break 1 yeast cake into pieces, add 1 teaspoon sugar, ^ 
teaspoon salt and pour over this % cup of warm 
water. Scald milk and cool; reheat and pour 
onto lard, sugar and salt ; when lard is melted beat 
in 2 cups flour, beat well for a few moments and add 
yeast which has soaked a short time until it is foamy, 
then the balance of the flour. Stir it in well and turn 
onto floured board and with a spatula cut in enough 
flour so you can work it into a soft ball. Set to rise 
well in a warm place. Cut into 2 loaves, work it into 
shape, put in medium sized pans. When doubled in 
size, place in a hot oven for 5 minutes. Then lower the 
heat and bake about 45 minutes. Turn off the gas and 
let stand in oven about 10 minutes. Turn onto a cloth 
on a cooler, cover well with the cloth. E. W. Ervine. 

MHiK BREAD WITH POTATO SPONGE. 

Two potatoes, 1 tablespoon salt, 1 quart milk, 1 cup of 
yeast or half a compressed cake. Pare potatoes, boil in a 
quart of water until tender. Put 1 cup flour in bread 
pan, pour over it 1 cup of boiling potato water and beat 
quickly; mash the potatoes through a colander into this 
batter and beat again until smooth. When lukewarm add 

OonBuiners' Milk Co., Tel. 323, Buttermilk from chnmed cream 



26 Where recipes call for gelatane use Knox Gelatine 

jeast and salt. Mix^ cover and stand in a warm place 
over night. In the morning scald the milk and when 
luke warm add to it sufficient flour to make a batter; 
then add potato sponge. Mix well and set away until 
very light. Then add sufficient flour to make a dough. 
Take it out on baking board as soon as it is stiff enough 
to do so and knead quickly and gently until the dough is 
perfectly smooth and will not stick to board or hands. 
Cut into quarters. Mould into loaves, place in greased 
pan, cover, let rise and bake. Mrs. Borer. 

BREAD IN A MIXER. 

Break 1 compressed yeast cake into 1 cup warm water, 
sprinkle over it 1 heaping tablespoon sugar and let stand 
until yeast comes to top (about 5 minutes). In the 
mixer put 1 quart quite warm milk or water, 1 table- 
spoon salt, 2 tablespoons lard. Add yeast and 3 quarts 
flour and stir in mixer 5 minutes. Bet in warm place. 
When doubled in bulk it may be made at once into loaves, 
but bread is finer and better to stir again for 3 minutes, 
let double and then make into loaves. Let rise until 
light about % of an hour and bake % of an hour if loaves 
are medium size. 1 hour if large. 

EASY BREAD MAKING. 

Break compressed yeast cake into a cup of warm 
water with a heaping tablespoon of sugar. Let stand un- 
til yeast comes to top. Scald 1 pint milk and add 1 large 
tablespoon of lard. Let this get luke warm, then add 1 
cup warm water, 1 large tablespoon salt, the yeast and 
enough flour to knead into a hard loaf. Knead until it 
does not stick. Then rub lard on the top so it will not 
form a crust. Mrs. Ghas. Jones. 



Vale Bakery (Inc.) The finest Bakery Goods, Ice Cream, Ices. 



▲ Knox Gelatine Demert or Salad Is attractive 27 

SALT RISING BREAD. 

At noon take 2 medium sized potatoes sliced thin, 2 
tablespoons com meal, 1 teaspoon sugar and 1 teaspoon 
salt. Over this pour a quart of boiling water. Let stand 
in warm place until morning. Strain liquid off this and 
add 1 scant teaspoon soda and V^ scant teasp^n salt. 
Plour enough to make stiff batter. Let rise to double its 
size in warm place. Take 1 pint scalded milk, 1 pint 
boiling water, 1 tablespoon lard and make stiff batter and 
add sponge and mix into loaves. Let rise double in size 
and bake 45 minutes. Mrs. F. Sanford. 

KKNTUOKV ROIiLS. 

One and one-half cups of flour, 1 cup of mashed potato, 
1 cup scalded milk, a scant % cup of lard, 2 eerers beaten 
separately, 2 tablespoons of sugar, 1 teaspoon salt, 1 cake 
of compressed yeast dissolved in i^ cup of warm water. 
Mix very lieht and set to rise 2 hours, then knead into a 
soft doucrh by addinsr 1 auart of flour. Let rise asrain 
for 2 hours, then knead smooth and shape into rolls — 
fiuper rolls preferred. Let rise until lisrht and bake in a 
ouick oven. Mrs. A. P. Doucrlas. 

PARKmR HOUSE RCLIiS. 

Three cmps boiled milk. 1 cup lard, 1 rake compressed 
vpflfsf. 1 teaspoon salt. 1 nuart flour. Add salt to flour 
and rub in the lard with the hand. T^et the milk cool. 
.^^^ fbp T-pjipf nnd Tunke a STV>upne with the flonr and ^nrt^. 
"Rent hard for 10 Tuinutes. let rise: when Ifp^ht add 2 
+«b1ePTv>oTifa nowderpd suirar and fust enou^^h flour to 
knpad 20 minutpp on fht^. board. T^et rise awiin. When 
Holit roll ont with a rolHnsr pfn until Vo Inch thick, and 
cut out with a biscuit cutter. Pull out each one lone and 

Oonsmnera Mflk Oo.*8 Pasteurized Mfflt and Cream will please. 



28 Try the Knox Gelatine recipes found in this book 

lap over like a tnm-over. Place in each one a piece of 
butter the size of a pea, before lapping. Put on a tin, 
but do not crowd. When light bake in a quick oven. 
KoMs to be served at 6 o'clock P. M., should be sponged by 
8 A, M. Mrs. C. A. Emerson. 

ROIiLa 

Three tablespoons butter, rub into 6 cups flour, put in 
a deep bowl; make a well in center and add 2 cups milk, 
scalded and cooled, 1 teaspoon sugar, 1 teaspoon salt, 1 
cake compressed yeast broken into bits. Let stand not 
mixed for 4 hours. In cold weather can stand over night. 
Then beat well for 5 minutes, add more flour and knead 
5 minutes on moulding board. Let rise in warm place 
until light. Cut into shape, add a bit of butter to each 
roll. Let rise and when light, bake about 20 minutes- in 
hot oven. Mrs. L. J. Bogers. 

HOT GROSS BUNS. 

To 1 cup of scalded milk add 14 c^P sugar, 2 table- 
spoons butter and y^ teaspoon salt. When it is hike 
warm add % compressed or 1 dry yeast cake dissolved in 
% cup warm water. Also add % teaspoon cinnamon, 3 
cups flour, 1 egg well beaten. Mix these well and add 
% cup seeded and chopped raisins and currants mixed. 
Let rise well until light, shax)e into buns like large bis- 
cuit, leaving space of 1 inch between and let them rise 
again. Brush over with beaten ^g'g and bake about 20 
minutes. When cool make frosting in form of cross on 
the top or cut a cross in each bun just before baking and 
scatter sugar over when serving them. A glaze of milk 
and melted butter can also be rubbed over when they are 
just ready to take from the oven. S. L. 



Vale. Bakery (Inc.) Wtiolesale and Retails Bakery Goods. 



Try Knox Acidnlnted Gelatine with Iiomon Flȴor 29 

BREAD SPONGB RUSK. 

One pint bread sponge, 1 cnp scalded milk, 2 %gs, ^ 
cup melted shortening, 1 teaspoon salt, 1 tablespoon sngar. 
Beat together, add flour for soft dongh, let rise, work 
down, and let come up again. Make into forms size of 
an egg. Let rise to twice its size or very light and bake 
in medium oyen. Brush with melted butter and sugar. 
Makes about 2 dozen rusk. C. W. G. 

PENNY BUNS. 

Dissolve in 2 cups boiling water, 2 tablespoons lard, 
1 tablespoon salt, ^ cup sugar. When cool add 2 eggs, 1 
yeast cake in 1 cup water. Stir stiff with flour and 
knead. Put in warm place to rise. Cut down. If 
wanted for breakfast put in muffin pans the night before 
and bake 15 minutes in hot oven. This mixture will keep 
a week if cut down occasionally and kept in ice box. . 

Mrs. Lee Burr. 

GERMAN CX)FFEE CAKE WVFH YANKEE TOUCH. 

One cake yeast dissolved in ^ cup warm water, pinch 
salt, 1 tablespoon sugar. Stand in warm place until it 
foams. Make sponge with 1 pint of milk, scalded and 
cooled, and add 3 cups flour. Let rise in warm place 
covered. Take 1 cup sugar, 1 cup butter creamed and add 
to sponge. When light add 1 egg, a few raisins, a little 
citron cut fine. Add 3 more cups flour. Beat and beat. 
The more beating the finer grained will be the cake. Put 
in well greased dripping pans, not an inch thick and let 
rise again. This amount makes 2 large pans and 1 
smaller one. Now prepare the top, 1% scant cups sugar, 
1 teaspoon cinnamon mixed. When light spread over 
top 2 eggs beaten light. (1 egg will do) and a little cream. 

Consumers Milk Co., 482-434 Broad St — ^Pnre Whol« Milk. 



30 Kbox Gelaiine is ecoBomicalr— four pints iB each pkg. 

Then sugar and cinnamon. Finish with ^ pound wal- 
nuts chopped fine. Bake about 20 minutes. Will cut 
into 40 generous pieces. Can be freshened by heating in 
oven, covered. Mrs. H. Bos^iblatt. 

OOFF£E CAKE. 

.One quart yeast sponge, 1 teacup of sugar, 1 egg well 
beaten, % cup sweet milk, i^ cup water, i^ cup of shorten- 
ing, (half butter and half lard,) one cup currants. Make 
the dough soft and set to rise. When it has risen roll out 
thin and let it rise in pans. Before putting in oven 
sprinkle with melted butter and with sugar and cinna- 
mon. O. Turner. 

GERMAN COFFEE CAKE. 

One cup bread dough, add 1 tablespoon butter, 2 table- 
spoons sugar, a few raisins. Put in pan and let rise until 
very light, 2 hours or more. Spread melted butter on top, 
then sprinkle with cinnamon and then sugar. Bake about 
1/^ hour. Mrs. Nelson. 

COFFEE BREAD. 

One and one-half cups milk, scald, 1 cake yeast in ^ 
cup water. Add flour to make stiff batter. When light 
stif in 14 cup butter melted, % cup sugar, 1 teaspoon salt, 
1 egg beaten. Make into loaf with about 2 cups of flour. 
Let stand until light. Then cut in half and roll out with 
rolling pin. Dot raisins around and roll up like jelly roll 
and put in pans. When light brush with melted butter. 
Sprinkle sugar and cinnamon on top. Bake 1 hour in 
slow oven. Mrs. Loar. 

dXXAMOX BUNS. 

Scald 1 pint of milk, with % cup sugar, 2 heaping 
tablespoons butter. When luke warm add 1 cake com- 
pressed yeast dissolved in warm water, 3 eggs, 1 teaspoon 



Vide Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Try the Knox GeUtine recipes foimd in tiiis book* 31 

cinnamon. Flour to make a stiff batter. Let rise until 
very light. Add % cup currants. Knead lightly. Stand 
again until very light. Koll i^ inch thick. Spread 
with butter and sprinkle with sugar and cinnamon. Boll 
up, cut an inch thick. Sprinkle again and stand until 
very light before baking. 

OAT MMAL BREAD. 

One quart boiling water, 1 dessert spoon salt. Stir 
in 1 cup oat meal. Let cool, then add % cup shortening, 
^ cup sugar, % cake yeast dissolved in ^^ cup water, y2 
cup nut meats and as much wheat flour as you can stir 
in with spoon. Let rise ; put in pans with spoon. Do not 
knead. Let rise again and bake. This makes 3 good 
sized pans. Mrs. A. C. Helm. 

NUT BREAD. 

One cup oat meal, 2 cups boiling water, 1 tablespoon 
lard, ^ cup brown sugar, 1 cup walnut meats, 1 quart 
white flour, i/^ cake compressed yeast, I/2 cup warm water, 
V^teaspoon salt. Melt lard in boiling water. Pour over 
oat meal. When luke warm, add sugar, salt and yeast 
dissolved in warm water. Stand over night, in morning 
add nuts chopped and flour to mold. Makes 2 large 
loaves. Mrs. G. H. Bosenberg. 

OAT MEAIi BROWN BREAD. 

Two cups of oat meal, 1 teaspoon salt, 1 tablespoon 
lard, y2 tea cup molasses. Pour 1 quart boiling water on 
the above mixture and let stand until cool. Then add 1 
compressed yeast cake and make into soft loaf. Let stand 
over night. In morning put into tins and bake when 
light. Makes 3 loaves. Mrs. H. P. Tower. 

OORN BREAD WITH SPONGE. 

One cup of com meal scalded well, using as much 

Try Consnmers Milk Co.*8 Scientifically Pasteurized Milk. 



32 Knox Gelatine makes a trailstMirent, tender Jelly. 

boiling water as is necessary to scald it. ^ cup sugar, 
1 egg, 1 teaspoon butter (soft), 1^2 teaspoon baking pow- 
der. When corn meal cools add that and other ingredi- 
ents to 1 pint of bread sponge. Stiffen with white flour. 
Make into loaves. Let rise and bake slowly. 

Mrs. Collie. 

POTATO BIfiOUIT. 

Three medium sized potatoes, 2 eggs, 2 cups sweet 
milk, y^ cake compressed yeast, 1 tablespoon lard, 1 table- 
spoon of butter, 1 tablespoon sugar, 1 teaspoon salt. To 
a little of the milk add yeast cake to dissolve. To re- 
mainder of the milk add butter and lard and heat enough 
to melt. Let cool. Mash the potatoes very smooth. Add 
eggs well beaten, then sugar, salt and milk. Then stir in 
flour and mix until smooth. If wanted for tea set sponge 
at 11 A. M., and at 4 P. M., roll out dough about an inch 
thick. Cut with biscuit cutter an<J place on tins about an 
inch apart. Let rise until 10 minutes of tea time then 
bake in a quick oven. Mrs. Hammond. 

GRAHAM NUT BREAD. 

One pint sour milk, % cup sugar, 1 teaspoon salt, 2 
level teaspoons soda, 2 cups graham flour, 1 cup white 
flour, 1^ cup walnut meats, y^ cup raisins. Mix in order 
given, first putting nuts and raisins through the meat 
grinder. Put in bread pans. Let stand 20 minutes. 
Bake 1 hour in moderate* oven. Mrs. E. F. Hansen. 

NUT AND RAISIN BREAD. 

Four cups white flour, 1 teaspoon salt, 4 rounding 
teaspoons baking powder, y^. cup sugar. Sift above in- 
gredients and add : 1 cup raisins, 1 cup nuts, 2 cups milk. 
Let rise for 20 minutes. Bake % to 1 hour. 

Mrs. Donald Van Wart. 

Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. 



Knox Gelatine comes in 2 pkgs — ^Plain and Acidulated 33 

GRAHAM BREAD. 

Three cups graham flour, 2 cups sweet milk, % cup 
molasses, 1 level teaspoon soda, 1 level teaspoon salt. 
Bake 45 minutes. Mrs. C. B. Salmon. 

NUT BREAD. 

One cup sugar, 1^/^ cups sweet milk, 4 cups flour, 1 cup 
chopped walnut meats, 1 egg, ^ teaspoon salt, 4 teaspoons 
baking powder sifted into flour. Beat egg well, then add 
sugar and other ingredients. Stir until smooth, put in 
pan and set in a warm place to rise, for 30 minutes. 
Bake in a moderate oven 45 minutes. Mrs. Hammond. 

RAISIN BREAD. 

One egg, ^^ cup sugar, 3 cups sifted flour, 3 heaping 
teaspoons baking powder, 1 cup raisins, salt. Let stand 
20 minutes. Bake. Mrs. I. M. Buell. 

WHOLE WHEAT BREAD. 

Three cups whole wheat flour, 3 even teaspoons baking 
powder, ^^ tablespoon salt, 14 cup sugar, 1 beaten egg, ^ 
cup raisins, 1 cup sweet milk, or enough to make dough a 
little firmer than for biscuits. Let stand 5 minutes. 
Bake 1 hour. Mrs. C. S. Gregory. 

BROWN BREAD. 

One cup cold water, 1^ cup molasses, 1 teaspoon soda, 
V2 Clip raisins, 1% cups graham flour, % cup corn meal, 
i/^teaspoon salt. Steam in baking powder cans from V/2 
to 2 hours. Mrs. Rosenberg. 

STEAMED BROWN BREAD. 

Two cups graham, 1 cup sour milk, ^ cup molasses, 1 
teaspoon salt, 1 teaspoon soda, 1 cup raisins. Steam 1^^ 
hours. Bake 10 minutes. Mrs. Stanton. 

Gonsmners Milk Co., 432-434 Broad Bt. — ^Pnre Whole Milk. 



34 Knox Gelatine is guaranteed to please or money back 

STEAMED BROWN BREAD. 

Two cups corn meal, 1 cup graham flour, 1 cup wheat 
flour, 1 cup molasses, 2 cups sour milk, 2 level teaspoons 
soda, little salt. Steam 4 hours and bake 15 minutes. 
Makes 4 loaves. If baking powder cans are used will 
steam in iy2 hours. Mrs. S. J. Burlingame. 

BAKED BROWN BREAD. 

1 cup sour milk, 1 cup sweet milk, 1 cup molasses, 1 
cup corn meal, 2 cups graham flour, i^ cup wheat flour, 
1 egg, 1 teaspoon soda, ^ teaspoon salt. This makes an 
ordinary jsized loaf and requires about 1 hour for baking. 

Mrs. F. E. Converse. 

BROWN BREAD. 

One cup sugar, 2 cups sour milk, 2 level teaspoons soda, 
pinch of salt, 2 cups graham flour, 1 cup white flour. 
Dissolve soda in milk, stir in sugar, salt and flour. Bake 
about 1 hour in slow oven. Mrs. J. L. Kelley. 

BAKED BROWN BREAD. 

Put 1/^ cup molasses in a pint cup. Fill up cup with 

sour milk. Add 1 level teaspoon soda, 1 teaspoon salt, 2 

cups graham flour, 1 cup white flour. Bake in bread pan 
slowly for about 1 hour. Mrs. C. A. Emerson. 

BOSTON BROWN BREAD. 

Three and one-half cups whole wheat flour, 1 cup New 
Orleans molasses, 2 cups sweet milk, 2 level teaspoons 
soda, ^ cup raisins cut in half, a little salt. Steam 3 
hours. Mrs. E. C. Murdock. 



BRAN BREAD. 

Four cups bran and 2 cups white flour mixed together. 



Vale Bakery (Inc.) the finest Bakery Goods, Ice Cream, Ices. 



Knox Addidated pkg. coBtalns flavoring and coloring 35 

2 cups sour milk or buttermilk, 1 t^spoon salt, 1 heaping 
teaspoon soda stirred into i^ cup molasses until it foams. 
Bake 1 hour, (or a trifle more) in a very moderate oven. 
This makes 1 large loaf and 1^ the recipe makes 2 good 
small loaves. 1 cup raisins may be added for a change. 

Mrs. O. T. Thompson. 

ENGUSH TEA BISCUIT. 

Two cups flour, 2-3 cup sugar, 2 teaspoons baking pow- 
der, 1 teaspoon salt, 1 rounding tablespoon lard, 1 cup 
currants, % teaspoon nutmeg. Sift together flour, sugar, 
salt and baking powder. Work in lard and make soft 
with milk as for biscuit. 

SOUR MILK BISCUIT. 

Two cups flour sifted with 1 teaspoon of baking pow- 
der. Add to this % teasxK)on salt and 2 tablespoons of 
lard rounded. Mix smooth and add a scant cup of sour 
milk in which has been dissolved y^ teaspoon of soda. 
Mix all together. Roll out % inch thick, bake in quick 
oven. Mrs. W. D. Hall. 

SPICED BISCUIT. 

Two cups flour, % cup sugar, 1 large tablespoon 

butter rubbed in the flour, 1 teaspoon cinnamon, 1 tea- 
spoon allspice. Milk enough to roll. Serve hot with 

afternoon tea. Mrs. C B. Salmon. 

SODA BISCUIT. 

One quart sifted flour, 1 teaspoon salt, % pint milk, 
1 large spoon lard, 2 heaping teaspoons baking powder, or 
% teaspoon soda and 1 teaspoon cream of tartar. Knead 
quickly and bake rapidly. Z. T. 

BAKING POWDER BISCUIT. 

Put in sieve 2 cups flour, 4 level teaspoons baking 
powder, % teaspoon salt and sift into bowl. Rub in 1 

Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. 



36 Knox Gelatine makes Desseits, Salads, Candies, Btc. 

rounding tablespoon butter or lard; Add 1 cup sweet 
milk. Mix well turn onto floured board. Handle as lit- 
tle as possible. Boll ^ inch thick. Cut, and bake in 
quick oven. Fruit biscuit can be made by adding 2 table- 
spoons sugar, little cinnamon and ^ cup, each of raisins 
and currants. Mrs. E. F. Hansen. 

DIXIE BISCUIT. 

Sift, then measure 2 cups of Swans Down flour. Add 
l^ teaspoon salt, 1 rounding teaspoon of best baking pow- 
der. Sift again, add % tablespoon of cold lard, rub 
through flour until smooth. Beat white of one egg well, 
stir into % cup sweet milk, mix into flour with spoon. 
Scrape out on board, toss about until smooth enough to 
roll. Boll thin, rub melted butter over top. Double over ; 
prick with fork. Cut with biscuit cutter. Bake in quick 
hot oven. 

CREAM BISCUIT. 

Two cups flour, 4 teaspoons baking powder, scant cup 
cream, y^ teaspoon salt, 1 tablespoon butter. Cream but- 
ter, add the dry ingredients which have been sifted 3 times, 
then add the cream. Drop into muffin pans, or roll and 
cut. Mrs. A. F. McLeod. 

SOUR MIIiK ROIiliS. 

Sift together 2 cups rye flour, 1 cup white flour, i^ 
teaspoon soda, butter size of egg, ^ cup sugar, 1 egg. 
Sufficient sour milk or buttermilk to make a dough. Boll 
out and cut like biscuit. Bake in hot oven. 

Mnsk Wheeler. 

BRAN HEALTH BISCUIT. 

One-fourth cup sugar, 1 tablespoon lard creamed, 1 cup 
sour milk, 1 teaspoon soda dissolved in milk, V^ cups 



Vale Bakery (Inc.) Ice Cream* Sherbets and Ices. 



Use Knox Gelatine if you would be sure of results 37 

bran, y2 cup wheat flour, 1 teaspoon baking powder in the 
flour, pinch salt and raisins if desired. Cut and bake as 
any biscuit. 

CORN BREAD, CAIil^D "BISHOP WILUAM'S 

JOHNNIE CAKE.'» 

One scant cup corn meal, 1 heaping cup flour, 1-3 cup 
sugar, 1 cup sour cream, % teaspoon soda, 1 teaspoon salt, 
2 eggs not beaten. Sift com meal flour, sugar and salt 
into a bowl. Add the cream, eggs and soda dissolved in a 
little hot water. Stir together well. Start in a cool 
oven ; gradually increase the heat. Very good. 

Mrs. Collie. 

(JORN BREAD. 

Beat 2 eggs thoroughly, add 1 cup sour milk, small 
lump butter melted, 1 cup com meal, % cup white flour, 
1 teaspoon soda, V^ teaspoon baking powder and pinch of 
salt. 

SOUTHERN SOFT BATTER BREAD. 

One pint corn meal, 1 egg, 2 cups buttermilk, 2 cups 
sweet milk, 1 level teaspoon of soda, salt to taste, piece 
of butter ^^ size of an egg. Mrs. P. L. Murkland. 

SPIDER CORN CAKE. 

Two eggs, y^ cup sugar, beat well; 1 cup sweet milk, 
salt, 1 cup sour milk, 1 teaspoon soda, 1 2-3 cups corn 
meal, 1-3 cup flour. Have spider hot with 2 tablespoons 
butter melted. Pour in mixture, set in oven and pour over 
it cup sweet milk. Do not stir it. Bake 35 minutes. 

Mrs. P. L. Murkland. 

MUFFINS. 

One tablespoon butter, 2 tablespoons sugar, 2 eggs, 
beaten separately, add 1 cup milk, 3 teaspoons baking 

Consumers* Milk Co., Tel. 323, Buttermilk from churned cream 



38 Simiriij add water aad sugar to Knox Addidatod pkg. 

powder, flour to make stiff batter. Bake 20 mmntes in a 
quick oven. 

OORN IfUFPINS. 

"^^^ cgg^ 1 cup com meal, 1 cup flour, 1 cup milk, 1 
tablespoon butter, 2 teaspoons baking powder, salt, % cup 
sugar. Bub butter and flour together. 

Mrs. F. F. Livermore. 

BliUEBEBBY MUFFINS. 

One-third cup butter, % cup sugar, % cup milk, 1 egg, 
2 cups flour, 2 teasjioons baking powder, ^ teaspoon salt. 
1 cup fresh blueberries. Mrs. F. £. Conyerse. 

WHOLS WHEAT MUFFINS. 

One cup flour, 1 cup whole wheat flour, 1 teaspotm salt, 

1 teaspoon soda 3 tablespoims sugar, 1 eggy 1 cup butter- 
milk, 2 tablespoons melted butter. 8ift diy ingredients 
together. Beat ^g light. Add milk to egg and add grad- 
ually to dry ingredients. Add butter last. Mix quickly 
and bake in a quick oyen. These are good if made en- 
tirely of whole wheat flour, but more buttermilk must be 
added. Mrs. J. F. Crawford. 

OAT MEAIi MUFVINS. 

Pour V/o cups sour milk over 2 cups rolled oats. Cover 
and let stand over night. In the momiog add ^4 cup 
melted butter, 1-3 cup sugar. 1 egg well beaten, 1 tea- 
spoon soda, t4> teaspoon salt, and 1 cup flour. Fill hot 
buttered gem pans 2-3 full and bake 35 minutes in hot 
oven. Mrs. E. F. Hansen. 

DATE MUFFINS. 

Three tablespoons sugar, 3 tablespoons lard (rounded), 

2 eggs, 34 cup sweet milk, a little salt, 2 cups flour, 3 



Qomsmm^rs Milk C«nft|MB]r, 4S8 and 434 Broiid Street. 



For Dainty Delicious Desserts use Knox Gelatine 3 9 

teaspoons baking powder, 1 level teaspoon cinnamon, 1 
cup of dates cut fine. Cream lard and sugar. Add eggs 
well beaten, the salt and cinnamon. Add alternately the 
milk and flour and baking powder. Beat for a moment. 
Add the dates. Have gem pans hot and well oiled. Fill 
y^, full and bake in quick oven. 

Mrs. W. C. Weirick. 

FANCY GRAHAM MUFFINS. 

One cup graham or entire wheat flour, 1 cup white 
flour, y^ cup sugar, 1 teaspoon salt, 1 cup milk, 1 ^^g^ 1 
tablespoon melted butter, 4 teaspoons baking powder, y^, 
cup figs or dates or nut meats. Mix and sift dry ingredi- 
ents. Mix figs, dates or nuts with this mixture. Beat 
egg well and add milk. Add this to the flour mix- 
ture. Mix thoroughly and add melted butter. Bake in 
a hot oven in buttered gem pans 25 minutes. 

BRAN MUFFINS. 

Two cups bran, 1 cup white flour, 1 cup buttermilk or 
sour milk, 1 teaspoon soda, % tablespoon salt, 3 table- 
spoons molasses, y^, cup raisins if desired. Sift together 
the bran, flour and salt. Add buttermilk in which soda 
has been dissolved and molasses. Pour into greased muf- 
fin rings and bake in a moderate oven. This rule makes 
1 dozen muffins. Mrs. A. S. Thompson. 

SCOTCH SCONES. 

Two teaspoons sugar, y^ teaspoon salt, 4 tablespoons 
butter, 1-3 cup milk, 2 eggs, 2 cups flour, 2 heaping tea- 
spoons baking powder. Cut as for biscuit, brush with 
a little of the white of egg, beaten with a pinch of .sugar, 
and bake in a hot oven 15 minutes. Serve hot or good 

Consumers Milk Company, Telephone 323. 



40 Pink coloring for desserts in each pkg. of Knox Gelatine 

toasted, or spread in square tins, sprinkle with sugar and 
cinnamon. Bake until brown. Serve hot and eu* in 
squares. Margaret Hamilton. 

• POP OVERS. 

One cup flour, 1 cup milk, 1 egg, pinch of salt. Mix 
together and beat until well blended but not prefectly 
smooth. Pour into warm, buttered gem tins and bake 
about 20 minutes. Mrs. R. K. Richardson. 

POP OVERS. 

Mix 1 cup flour, (once sifted) and 14 teaspoon salt. 
Add gradually while stirring constantly % 0^ ^ cup of 
milk in order to obtain a smooth batter. Add 2 eggs 
beaten until light and ^ teaspoon melted butter. Beat 2 
minutes using an egg beater. Turn into hot buttered cups 
and bake in a hot oven from 30 to 35 minutes. Hot iron 
gem pans may be used. Miss Messer. 

BRAN GEMS. 

One cup sugar, 1 tablespoon lard, 1 cup sour milk 
with y2 teaspoon soda, 1 teaspoon salt, 1 good cup Sultana 
raisins, li/^ cups bran. Add enough white flour with 1 
teaspoon baking powder to make quite stiff. Bake slow. 

Mrs. Stanton. 

GEMS. 

One and one-half cups flour, 1 cup milk, 2 teaspoons 
baking powder, salt, 1 tablespoon melted butter, 2 eggs, 
currants if desired. B. L. D. 

WAFFUEH. 

Mix 1 pint flour, 1 pint milk to a smooth paste. Add 
1/2 of small cup butter, barely melted. Add to this the 
well beaten yolks of three eggs then the beaten whites. 
Just before baking add 1 teaspoon baking powder. Beat 

(The Consumers Milk Co. make Choice Creamery Butter. 



Try Knox Acidulated Gelatine with Lemon Flavor 41 

very well for 2 minutes and bake on a very hot iron. 
(This recipe is delicious and never fails.) 

C. Turner, Chef Elk's Club. 

WAFFTiES. 

Two cups flour, li^ cups milk, 1 tablespoon sugar, V^ 
tablespoon salt, 2 teaspoons baking powder, 2 eggs, 1 table- 
spoon melted butter. Sift dry ingredients. Add milk 
and yolk of eggs well beaten. Then add butter and well 
beaten whites. Mrs. Hovey. 

WAFFIiES. 

Mix together 1 pint flour, 1 pint sour milk or butter- 
milk, into which % teaspoon of soda has been stirred. 
Add V^ cup melted butter. Stir into this the well beaten 
yolks of 3 eggs, then the beaten whites. Beat hard for 2 
minutes and bake in a hot iron. Mrs. C. S. Gregory. 

WAFFUBS. 

One cup sweet milk, 1 cup sour milk (thick), yolks of 
2 eggs, % teaspoon salt, 1 tablespoon sugar, enough flour 
for thick batter. Beat well and add 1 tablespoon of 
shortening. When waffle iron is hot, add level teaspoon 
of soda dissolved in a little hot water. Lastly, fold in 
the whites of the eggs and bake immediately. 

Mrs. K. T. Waugh. 

SOUR MILK GRIDDLE CAKES. 

One cup sour milk, i^ teaspoon soda, 1 tablespoon but- 
ter, 1 tablespoon sugar, creamed, l^ teaspoon salt, 1 egg 
beaten, li/4 cups flour, 14 teaspoon baking powder. Vary 
by using part corn meal or graham flour. 

SWEET BfTLK GRIDDIiE CAKES. 

One pint flour, 1 pint sweet milk, 1 tablespoon sugar, 
1 egg well beaten, 1 even teaspoon salt, 3 tablespoons of 

Consumers Bfilk Co. guarantee best pasteurized milk and cream 



4 2 Knox Gelatine makes dainty, desserts for dainty people 

melted butter or lard or bacon fat, 2 heaping teaspoons 
baking powder. Mix, beat well and let stand for about 

5 minutes before baking. 

ONE MORNING BUCKWHEAT GRIDDLE OAKES. 

Dissolve % cake of compressed yeast in 1 pint cold 
water. Add flour to make medium thick batter and tea- 
spoon salt. Beat well, let stand in moderately warm place 
until morning. Do not stir down but pour or lift with 
spoon to hot griddle. Batter is good the first morning 
and very convenient where cakes are desired only occasion- 
ally. Will serve small family. Mrs. F. F. Qorham. 

BUCKWHEAT CAKES. 

One quart luke warm water, 1 cake compressed yeast, 
1 teaspoon salt, 1 tablespoon molasses or syrup. Buck- 
wheat flour to make cake batter. Let rise over night. 
Add 1/4 teaspoon soda dissolved in warm water- and thin 
with sweet milk if necessary. Leave at least a cup of 
the batter each morning and at night mix as before 
using batter in place of yeast, adding soda in the 
morning. This will last about a week. When a new bat- 
ter should be made, vary occasionally by using part com 
meal or graham flour. 

CANNED APRICOT SHORTCAKE. 

Two level cups flour, y^ teaspoon salt, 4 level teaspoons 
baking powder, % cup milk, % cup shortening, 1 egg yolk. 
Sift together flour, baking powder and salt. Work in 
shortening. Beat egg yolk, add milk. Mix to a soft 
dough using more milk as needed. Bake about 25 min- 
utes. Split cake and butter both sides generously. Cover 
1 piece with apricots, made slightly warm. Put on other 
half and cover with apricots. Pour the syrup over whole 

Consumers Milk Co. guarantee their pasteurized milk & cream 



Knox Addulated CSelatine saves time sgneezliig lemons 43 

and serve at once with whipped cream. Often the dish 
will be improved by reheating the symp with % cup 
sugar. Mrs. Beed. 

STRAWBBRRY SHORTCAKE. 

A good baking powder biscuit or dumpling dough, (see 
apple dumpling) may be used. For a large short cake, 
divide the dough into 2 equal parts, roll out the first one 
the size of the tin, spread the top with melted butter and 
place on this the second layer. Bake in a hot oyen about 
20 minutes or until done. Then separate the layers, put 
the lower one on a platter, butter and spread on part of 
berries, then place on this the top layer, butter and turn 
over remaining berries and syrup. Use plenty of butter. 
Serve immediately with cream. Individual ones may be 
made by rolling out the dough and cutting with a biscuit 
cutter and proceeding in the same manner. To prepare 
the fruit, wash and hull the berries, crush and sweeten. 
Let stand 2 hours before using. Any desired fruit may 
be substituted for strawberries. 

Mrs. G. A. Emerson. 

STRAWBERRY SHORTCAKE. 

Measure 1 pint flour, mix with it 2 heaping teaspoons 
baking powder and ^ teaspoon salt. Rub lightly into 
this 2 rounding tablespoons shortening, (butter if you 
prefer.) Add 1 egg well beaten and enough rich milk 
(half cream is better) to make a stiff batter. Beat thor- 
oughly and spread in round tins. Bake in a quick oven, 
butter each layer and spread with sweetened berries. 

Mrs. Wilford. 



Tiy Consumers MIUl Co.*s Scientiflcally Pastenrixed Bfilk. 



A Professional 

Gift Sliop 



Organized, Equipped and Conducted for 
SERVICE 

You appreciate good service. 
We appreciate your business. 

Tne S econd National Bank 

Capital $50,000.00 
Surplus $50,000.00 

Open Daily, 9 A. M. to 4 P. M. 

Moran s Ice Cream Parlor 

Visit the most Seinitary Fountain 
in the city. 

DELICIOUS CANDIES 



QUALITY FOODS 

The value of a good recipe is greatly en- 
hanced by the use of superior materials. 
Under the Richelieu, Femdell and Batavia 
brands can be secured practically all the 
ingredients mentioned in this book, and 
each and every article of the highest qual- 
ity. 

RICHELIEU. 
FERNDELL and BATAVIA 

, Brands of 

FOOD PRODUCTS 

are prepared from the choicest materials 
obtainable in the markets of the world. 
Only the most scientific and sanitary 
methods of preserving and packing are 
employed, thus insuring the highest excel- 
lence of freshness and natural flavor. 
For more than fifty years we have endeav- 
ored to excel in the quality of our food 
products, and these brands of superior 
foods will fully come up to the high stand- 
ard we have established for them. 
Your grocer knows — ask him. 

Sprague, Warner G:^ Co. 

'Turity Pioneers'' Chicago 



\ 



IN all receipts in this book calling for bak- 
ing powder use ^^ Royal/' Better and 
finer food will be the result, and you will 
safeguard it against alum. 

In receipts calling for one teaspoonful of 
soda and two of cream of tartar, use two 
spoonfuls of Royal, and leave the cream of 
tartar and soda out. You get the better food 
and save much trouble and guess work. 

Look out for alum baking powders. Do 
not permit them to come into your house 
under any consideration. They add an in- 
jurious substance to your food, destroying in 
part its digestibility. All doctors will tell 
you this, and it is unquestionable. The use 
of alum in whiskey is absolutely prohibited ; 
why not equally protect the food of our 
women and children ? 

Alum baking powders may be known by 
their price. Baking powders at a cent an 
ounce or ten or twenty- five cents a pound are 
made from alum. Avoid them. Use no 
baking powder unless the label shows it is 
made from cream of tartar. 



Knox Gelatine is the one dessert for all appetites. 47 

Cakes and Fillings. 

FEDERATION CAKE. 

Two cups of sugar sifted, 1 cup butter (scant), 1 cup 
milk, 3 cups pastry flour sifted, 3 level teaspoons baking 
powder, whites of 8 eggs, 1^ teaspoons vanilla and lemon 
mixed. Cream butter and sugar for half an hour, add al- 
ternately a very. little at a time the milk and flour, beat- 
ing in each thoroughly, add flavoring, then beat the whites 
of eggs till dry, and beat well into the batter. Then sift 
the baking powder into the cake. Mix thoroughly. Have 
ready two 11-inch pans, divide the batter and put into a 
cool oven ; bake very slowly until risen, then increase heat 
and finish baking. Make a boiled icing in the usual way 
with 2 cups sugar and whites of 2 eggs, add while hot 12 
marshmallows cut in small pieces. Beat well, add ^ cup 
raisins seeded and cut in pieces, ^ cup of washed figs put 
through grinder, 1- slice candied pineapple cut fine, % 
cup pecans chopped, ^2 c^P blanched almonds chopped, 2 
tablespoons orange juice. Spread between layers and on 
top. CD. Weirick. 



rHE real value of the home and housekeeping is being 
more fully appreciated today than ever before. Wo- 
men are putting the science of domestic man^ement and 
the art of cooking on the high plane where they belong. 
The home-keeper in her strife to reach her ideal takes the 
same pleasure and pride in preparing and serving a meal 
as does the artist in the painting of a picture. 

It is hoped that this useful book may serve to help not 
only the young housekeeper but the experienced one as 
well; and one may safely affirm that the old saying, ^^Too 
many cooks spoil the broth/' is not applicable here. 

Consumers* Milk Go. Pasteurized Milk and Gream will Please 



48 Knox Acidulated Gelatine— no bother sqneezing lemons 

AUCE CAKB. 

One cup brown sugar, ^ cup molasses, 3 eggs, 1 tea- 
spoon soda, 1 teaspoon orange extract, 1 cup butter, ^ 
cup sour cream, 3 cups flour, 1 .teaspoon cinnamon, 2 cups 
raisins. Mrs. Alfred Spaulding. 

ANGE2L CAKE. 

One cup egg whites unbeaten, 1^ cups granulated 
sugar sifted, 1 cup sifted pastry flour sifted four times, 1 
teaspoon cream of tartar, 1 teaspoon vanilla or almond 
flavoring. Process: put a pinch of salt into the egg 
whites and beat until frothy. Add the cream of tartar 
and finish beating. Beat in the sugar, add the flavoring 
and fold in the flour lightly. Bake in a moderate oven 
40 minutes. Mrs. 0. H. Menzie. 

AXOEL CAKE. 

Whites of 8 eggs, 1 cup flour, pinch of salt, 1^ cups 
granulated sugar, % teaspoon cream tartar, flavoring. 
Sift flour 3 times before measuring, then sift 3 times. 
Sift sugar once. Whip eggs with salt to a light froth, add 
cream of tartar and whip until very stiff, fold in sugar 
until it is mixed, no longer, then fold in flour lightly. 
Bake in a very slow oven in a tube pan with ears. 

Mrs. E. S. Greene. 

ANGEL MARSHMAIiliOW CAKE. 

Bake any good "Angel Cake" in 2 square layer tins 
with ears. When done, invert pan on table to cool. 
Spread a layer of cake with boiled frosting (see frostings) 
and place at regular intervals marshmallows halved. It 



Consumers Milk Co., Telephone 328. 



Where recipes call for Gelatine nse KNOX Gelatine 49 

will take 16 halves. Spread frosting on these and add the 
second layer of cake. Frost and place whole marshmal- 
lows on top directly over those on first layer. Cot in 
squares. Mrs. 0. A. Emerson. 

APPIiE SAUCE CAKE. 

One and one-half cups apple sauce, 1 cup. sugar, 2 cups 
flour, 1 cup seedless raisins, % cup butter, 1 tablespoon 
hot water, 2 teaspoons soda, 1 teaspoon each cloves and 
cinnamon. Cream sugar and butter. Add apple sauce 
strained and sweetened as for table use and hot water. 
Sift in flour, soda and spices. Add raisins, dropping 
them into the flour before it is stirred. This makes an 
elegant cake without eggs and keeps moist a long time. 

In place of 1 cup raisins y^ cup raisins and % cup nuts 
may be used. Mrs. J. F. Crawford. 

APPLE IjAYEB CAKE. 

One cup sugar, % cup butter, 2 cups flour, 2-3 cup 
milk, 3 eggs, 2 teaspoons baking powder, vanilla. Fill- 
ing — 6 apples grated, juice and rind of 1 lemon, % cup su; 
gar, butter size of a walnut. Boil together a moment, then 
beat into it the beaten white of 1 egg. 

Mrs. C. W. Merriman. 

BHEAD CAKE. 

Two cups light bread sponge, 2 cups white sugar, 1 cup 
butter creamed with the sugar, 3 eggs, 2 tablespoons sweet 
milk, 1 teaspoon soda dissolved in little hot water, ^ 
pound currants, 1 teaspoon each nutmeg and cloves. After 
all is mixed together beat five minutes. Put in pan and 
let stand until light. Bake about % hour. 

Mrs. C. A. Stanton. 

Consamera Biilk Co. guarantee best pasteurized milk and cream 



50 Four Pints of Jelly in each package of Knox G^atlne 

BLUEBERRY CAKE (Maine.) 

One cup molasses (or i^ molasses and ^ sugar), y^ 
cup sweet milk, 1 tablespoon shortening, 1 egg, 1 large cup 
blueberries, 1 teaspoon soda, salt, flour to make stiff as 
any cake. Mix together, putting the fresh berries into 
the flour and bake slowly. Mrs. F. W. Wilford. 

CAKE WITHOUT EGGS, MILK AND BUTTER. 

Boil together 3 minutes the following: 1 cup white 
sugar, 1 cup water, 1-3 cup lard, 1 cup seeded raisins, y^ 
teaspoon grated nutmeg, 1 teaspoon cinnamon, % tea- 
spoon cloves. When thoroughly cold add pinch salt, 1 
teaspoon, soda dissolved in little warm water, 2 cups flour 
sifted with I/2 teaspoon baking powder. Bake in square 
tin. Place in cold oven and immediately turn on 2 
burners. When good and hot turn off one. Nuts improve 
the cake. Mrs. L. H. Parker. 

COFFEE CAKE. 

One cup cold strong coffee, 1 teaspoon soda, dissolved 
in coffee, I/2 cup butter, li/^ cups sugar, y^ cup molasses, 
J cup raisins, 1 teaspoon cinnamon, 1 teaspoon cloves and 
nutmeg, flour to make thick batter, adding 1 teaspoon 
baking powder. Mrs. C. W. Butlin. 

CARAMEL CAKE. 

One cup sugar, i/^ cup butter, % cup milk, 3 eggs, 1% 
cups flour, 3 level teaspoons baking t)owder. Put all to- 
gether except eggs. Divide the cake dough. Beat yolks 
and whites of eggs separately. Put yolks into y^ of cake 
dough and the whites into the other. Flavor the yellow 
with vanilla and the white with lemon. Bake in separate 
layer cake tins. For the filling and frosting use the fol- 
lowing: % cup dark brown sugar, y^ cup white sugar. 

Vale Bakery (Inc.) the finest Bakery Goods, Ice Cream, Ices. 



Knox Gelattne measured ready tor ii8e-*4B 2 euTelopes 51 

14* cup milk. Let get warm then add butter size of an 
egg and boil 5 minutes, stirring frequently. Flavor with 
vanilla and beat a little after taking from the stove 

N. A. Corcoran. 

CINNAMON OAKB. 

One cup sugar, 1 cup sour cream, 1 teaspoon soda, 2 
scant cups flour, 1 or 2 eggs. Flavor with cinnamon and 
nutmeg. A little salt. If cream is not available use milk, 
enriched with a little butter. Mrs. W. H. Baumes. 

OHOCoiATB alugkbth cake. 

One and three-fourths cups sugar, 14 cup butter, yolks 
of 2 eggs, y2 cup milk, 2 cups cake flour, 4 level teaspoons 
baking powder, 4 squares chocolate, ^ cup boiling water, 
1 teaspoon vanilla, a little salt. Cream butter, add sugar 
a little at a time, then the well beaten yolks stirring them 
in thoroughly. Add vanilla. Sift flour with baking pow- 
der and salt and add it with the milk alternately to the 
mixture. Dissolve chocolate in boiling water, cool and 
add last. Bake in 2 square pans 20 minutes. Filling and 
Icing — 2 cups granulated sugar, ^ cup cold water, whites 
of 2 eggs, 4 squares chocolate, 1 teaspoon vanilla. Boil 
the sugar and water without stirring until it threads from 
the spoon and pour it slowly into the beaten whites beat- 
ing constantly until icing is cool. Add vanilla and put 
between layers and on top of cake. Have chocolate melted 
over hot water and when the icing has hardened a little, 
pour the chocolate over it quickly. When set and before 
it becomes brittle, mark off in squares. This is what 
gives the name of Alligretti cake. 

Mrs. W. N. Shepard. 

Vale Bakery (Inc.) Ice Creani« Sherbets and Ices. 



52 Knox Gelatine solves **Wliat to have for dessert?'* 

CHOCOLATE LAYER CAKE. 

Two eggs, 1 cup sugar, ^ cup butter, y^ c^P sweet 
milk, 1% cups flour, 2 full teaspoous baking powder, 1 
teaspoon vanilla. Bake in 3 layers. Filling — 1^ cups 
sugar, 2-3 cup milk or cream, 2 squares chocolate. Boil 
milk and sugar, add chocolate and vanilla and boil 10 
minutes, or not quite hard enough to form a ball, beat un- 
til cool. Mrs. Wm. Blazer. 

CHOCOI4ATE CAKE. 

One cup sugar, 1-3 cup butter, y^ c^ip niilk, 1% cups 
flour, 1 scant teaspoon baking powder, whites of 4 eggs. 
Cream butter and sugar thoroughly, add milk and beat 
until it looks like whipped cream. Put in beaten whites 
and beat again. Add flour and beat over and over. 
Frosting — 2, cups sugar, ^2 cup milk, 1 square chocolate, 
lump of butter size of walnut, pinch of soda. Cook slowly 
until it forms a very soft ball in water. Chill thoroughly 
without stirring, then beat with wooden spoon until 
creamy. Mrs. D. B. Worthington. 

COCOA CREAM CAKE. 

Put 1-3 cup cocoa, 14 cup sugar, 1-3 cup water together 
in double boiler and cook, stirring constantly until thick. 
Turn into mixing bowl, add 1-3 cup butter and 1 cup 
brown or granulated sugar, beat well, add 1 egg, V^ cup 
milk, 11^ cups flour sifted with 1 level teaspoon soda. 
Bake in a shtet. Cream Icing — Put V/2 cups sugar and 
% cup milk into buttered sauce pan and cook to soft boil 
stage. Cool slightly, add vanilla and stir until creamy. 
Spread 2-3 of this over cake. To the remaining 1-3, add 1 
teaspoon cocoa, stir mixture over hot water until blended, 
then spread over other icing. C. L. S. H. 

Vale Bakery, Inc — ^The finest Bakery Goods, Ice Cream, etc 



Knox Gelatine Is economical— 4 pints in each package 58 

« 

CHOOOI4ATE NUT LOAF* 

One cup granulated sugar, % cup butter, 1 1-6 cups 
flour, but remove 1 tablespoon of flour and replace with 
corn starch, % cup milk, 1 square chocolate, 2 level tea- 
spoons baking powder, 2 eggs, l^ teaspoon salt, 1 cup 
chopped nuts. Formula for mixing — Cream the butter 
with ^ the sugar, add balance of sugar to well beaten 
yolks and add this mixture to the creamed butter and 
sugar. Add the chocolate, melted, then nuts, then the 
milk and dry ingredients alternately. Lastly, add beaten 
whites. Bake in slow oven, better results being obtained 
if dish of water is placed in oven. Use fudge frosting on 
top and sides. Mrs. D. B. Worthington. 

COCOANUT LOAF CAKB. 

One cup sugar, ^ cup butter, 3 eggs, V^ cup sweet 
milk, 1 cup grated cocoanut, 1% cups flour, 1% teaspoons 
baking powder. Mrs. Alfred Bpaulding. 

CRUMBLE CAKE2. 

Two good cups flour, 1^ cups sugar, % cup butter. 
Rub all together dry, until well mixed and no lumps are 
left. Take out heaping cup of dry mixture and set aside. 
To the rest add 2 well beaten eggs, % cup milk, 2 tea- 
spoons baking powder and flavoring. Beat well and pour 
in dripping pan. Spread smoothly and sprinkle cup of 
dry mixture on top. Bake slowly. Very good. 

Mrs. F. Q. Hobart. 

DATE CAKE. 

Put in a mixing bowl 1-3 cug soft butter, 1 1-3 cups 
brown sugar, 2 eggs, % cup milk, 1% cups flour, 3 tea- 
spoons cinnamon, % teaspoon nutmeg, 2 teaspoons bak- 
ing powder, I/2 pound dates, cut up. Beat all together 

Consumers* Milk Company, 432-434 Broad Street. 



54 Trj the Knox Gelatine recipes found in tbis book 

• 

for 3 minutes. Turn into buttered cake pan and bake 
in moderate oven 40 minutes. Sprinkle with powdered 
sugar. ^ Mrs. Donald Van Wart. 

DATE PATTY CAKES. 

One-third cup butter, 2 eggs, % cup milk, 1% cups, 
flour, 1 1-3 cups brown sugar, i/^ teaspoon cinnamon, 14 
teaspoon nutmeg, 4 teaspoons baking powder, i/^ pound 
dates. Bake in gem pans. 

Mrs. E. B. Kilbourne. 

DROP CAKES. 

One cup lard or butter, 1 cup brown sugar, 2 eggs, % 
cup sweet milk and coffee, % teaspoon soda, 2 teaspoons 
baking powder, 1 cup raisins and walnut meats, 1 tea- 
spoon cinnamon, i/^ teaspoon cloves, 1^ teaspoon nutmeg, 
2^ cups flour or enough to keep from spreading too much 
when dropped by the spoonful on greased hnd floured 
tins. Mrs. Richard Peters, Manistee. 

DEVILS FOOD CAKE. 

Two cups sugar, % (scant) cup butter and lard, 3 
6ggs, 3 heaping tablespoons cocoa, V^ cup sour milk, ^^ 
cup boiling water, 1 level teaspoon baking soda, 1 round- 
ing , teaspoon baking powder, 2^ cups pastry flour. 
Pour y2 cup boiling water over cocoa and soda, dissolve 
and let cool. Cream butter gradually beating in sugar. 
Beat in 1 egg at a time, whole, then add sour milk, cocoa, 
soda, flour, baking powder and 1 teaspoon vanilla. When 
cold cover with white frosting. Mrs. F. C. Stevens. 

DEVILS FOOD. 

One cup sugar, 1^ cup butter, % cup grated choco- 
late, 2 eggs unbeaten, 1 cup sour or buttermilk, 1 teaspoon 

Consiuners* Milk Co. wiU serve you witb pure pasteurized milk 



Desserts made in a short time with Knox G^atine 55 

soda in the milk, 1% cups flour, ^ teaspooon each cinna- 
mon, cloves and vanilla. Put together as it reads. 

Mrs. C. S. Gregory. 

DEVII/S POOD CAKE. 

One cup dark brown sugar, 1 small cup grated choco- 
Jate, 1 cup milk. Boil the above ingredients until thick. 
Second part — 1 cup dark brown sugar, y^ cup butter, 1 
cup milk, yolks of 3 eggs well beaten, 2 cups flour, 1 tea- 
spoon baking powder. Add 1 teaspoon soda to chocolate 
part when cool and mix with the other; then add the 
well beaten whites of 2 eggs and bake in slow oven. 

Mrs. R. C. Murdock. 

EASY CAKE. 

One and one-half cups flour, 1 cup sugar, 1 teaspoon 

. baking powder. Mix these well together. Break 1 egg 

in a tea cup and beat. Add 3 teaspoons of melted butter 

and fill up with new milk. Add y^ teaspoon soda. 

Flavor to taste. Mrs. Henry C. Schneider. 

EVERY DAY CAKE. 

Beat 2 eggs lightly, add 1 cup sugar, and beat well, 
add 1 cup flour and 1% teaspoons baking powder, sifted 
together 3 times. Add quickly ^ cup warm milk, 1 table- 
spoon melted butter, any flavoring. 

Mrs. Philhower. 

FAIRY LOAF CAKE. 

Four eggs beaten separately, I14 cups granulated 
sugar, % cup butter, ^ cup sweet milk, 2^ cups pastry 
flour. 1 teaspoon cream tartar, scant % teaspoon soda. 
Flavor with y^ teaspoon lemon and y^ orange. Sift flour 
once, then measure, add soda, sift 3 times. Cream butter 

Consumers* Milk Co. will serve you with pure pasteurized milk 



56 Use KXOX Gelatine— the two quart packAge 

and sugar together thoroughly. Beat yolks to a stiff 
froth and stir in. Whip whites to a foam, add cream 
tartar and whip until very stiff. Add the flour and stir 
very hard. Fold in whites; flavor. Bake in very slow 
oven. Mrs. Wm. D. Hall. 

FEATHER CAKE. 

One cup sugar, i^ cup butter, V^ cup milk, V^ cups 
flour, 1^ teaspoons baking powder, i^ teaspoon vanilla 
extract, % teaspoon lemon extract, pinch salt, 2 eggs. 
Cream butter and sugar; add milk and beat; a\ld eggs, 
well beaten and beat again ; add baking powder and salt 
to flour; Beat well into the batter. Add flavoring last. 
Pour into a well greased pan and sprinkle top with pow- 
dered sugar. Bake carefully in medium hot oven. 

Minnie N. Meyers. 

FEDERAL CAKE. 

One pound of finest granulated sugar, % pound butter, 
1 cup sw;eet milk, 2 wine glasses Port wine, 1 pound 
pastry flour, 1 level teaspoon soda in the milk, 4 eggs 
beaten separately, 1 whole grated nutmeg, 1 pound 
seeded raisins, cut in halves, ^. pound citron, sliced 
thin. Thoroughly cream the sugar and butter; % hour 
constant stirring at least, is necessary for the fine grain 
of your cake ; add to this the grated nutmeg and the yolks 
of eggs beaten until thick and light colored. Beat again, 
then add alternately a little at a time the flour well 
sifted and the milk and wine, (the soda dissolved in the 
milk), then add the fruit and then beat the whites of 
eggs dry and add. Mix thoroughly and bake slowly. 
Have cool oven to begin. This makes a very large cake, 
is very fine and will keep like fruit cake. 

Mrs. W. C. Weirick. 

Consmners* Milk Co. supplies Buttermilk churned from cream 



Knox Gelatine makes A transparent tender jelly 57 

FIG CAKE. 

One whole egg, yolks of 2 eggs, 1 cup sugar, ^^ cup 
butter, ^ cup milk, 1% cups flour, 2 teaspoons baking 
powder. Mix and bake in 3 layers. Filling — 1 cup figs, 
1 cup Sultana raisins chopped together, whites of 2 eggs, 
1/^ cup sugar beaten to a froth, add fig mixture, spread 
between layers. For top use 3 tablespoons confectioner's 
sugar, lemon juice enough to spread smoothly. 

Mrs. H. A. Peck. 

FRUIT CAKE.' (Black.) 

One dozen eggs, 1 pound flour, 1 pound granulated 
sugar, % pound butter, 1 pound each currants, figs and 
citron, 2 pounds raisins (table raisins seeded are pre- 
ferable), one tablespoon each cinnamon, mace, cloves and 
allspice, 2 tablespoons brandy, 2 tablespoons sherry wine. 
It takes from 5 to 6 hours to bake in a moderate oven. 

Mrs. P. L. Murkland. 

FRUIT CAKE. 

One and one-half pounds sugar, ll^ pounds butter, 1 
pound flour, 12 eggs, 5 pounds each currants and raisins, 
1 pound citron, 2 pounds almonds blanched and cut small, 
^ pound orange peal, ^^ ounce each cloves, nutmeg and 
cinnamon, ^ teaspoon alum and 1 teaspoon soda dissolved 
in a little water, 1 small tumbler each brandy. Port wine 
and molasses. Bake 4 hours. Make not less than 6 weeks 
before using. Give brandy bath once a week after mak- 
ing. Mrs. L. J. Bogers. 

CHEAP FRUIT CAKE. 

One cup brown sugar, 1 cup butter, 1 cup molasses, 
1 cup jelly or strawberry preserves, 1 cup buttermilk or 
sour milk, i^ cup coffee, 2 eggs, 1 nutmeg, 2 teaspoons 
soda dissolved in boiling water, 2 pounds chopped raisins, 

Try Consumers* Milk Co. ScientiflcaUy Pasteurized Milk. 



58 Knox Gelatine is the one dessert for all appetites 

1 pound currants, 1 pound candied lemon, orange and cit 
ron cut fine, 6 cups flour before sifting. Mix fruit well in 
flour before adding to mixture. Turn in well buttered 
pans and bake in slow oven IV2 hours. Miss Boss. 

FRUIT WEDDING CAKE. 

One pound flour, 1 pound butter, I14 pounds dark 
brown sugar, 1 cup molasses, 12 eggs, 1 pound citron, V^ 
pound each lemon and orange peal, 2 pounds currants, 6 
pounds raisins, 3 tablespoons cinnamon, 2 tablespoons 
each mace and nutmeg,! tablespoon each ginger and all- 
spice, 1 dessert spoon cloves, 1 pint brandy. Bake slowly 
until done. This cake keeps indefinitely. 

Nan Brown. 

FRUIT AND FEATHER CAKE. 

One cup sugar, % cup butter, % cup sweet milk, 1^^ 
cups flour, 2 teaspoons baking powder, whites of 4 eggs. 
Make 3 layers. To 1-3 of the batter, add 1 teaspoon cinna- 
mon, y^ teaspoon cloves, 2 tablespoons either wine, grape 
juice or coffee, 2-3 cup raisins chopped and rolled in 1 ta- 
blespoon flour. Put layers together with currant jelly, 
having the fruit one in the center. 

Mrs. George Bosenberg. 

IMPERIAL CAKE. 

One pound butter, 1 pound granulated sugar, 1 pound 
flour, 10 eggs, 1 pound raisins, 1 pound sweet almonds 
blanched and cut thin, V2 pound citron cut very thin, 1 
nutmeg, 1 glass grape juice, salt. Cream butter and 
sugar. Beat eggs separately and add next. Sift flour 3 
times and add next, taking a little to sprinkle on fruit 
before adding to mixture. It requires to be well baked. 

Consumers* Milk Co. guarantee the best Pasteurized Milk 



Give the growlBg children KNOX Gelatine 59 

In place of the grape juice the grated rind and juice of 1 
lemon may be used. Mrs. F. E. Converse. 

JAM CAKE 

One cup dark brown sugar, 2-3 cup butter, 4 eggs, 4 
tablespoons buttermilk or sour milk, 1 teaspoon soda, 1^ 
cups flour, 1 cup jam, strawberry is best. Bake in one 
' loaf. Mrs. John Rood. 

GOIiDEN CAKE. 

One-half cup sugar, 14 cup butter, yolks of 4 eggs 
beaten lightly, i/4 cup sweet milk, % cup flour, 2 level 
teaspoons baking powder (sifted 3 times), grated rind of 
1 orange. Bake in tube pan. Mrs. E. L. Philhower. 

GOIiD CAKE. 

Yolks of 8 eggs, 1 cup sugar, % cup butter, i/^ cup 
sweet milk, ll^ cups flour, 2 "heaping teaspoons baking 
powder, vanilla. Mrs. C. S. Gregory. 

liEMON JEIJLY CAKE. 

One and one-half cups sugar, 1^ cup butter, beat to 
a cream. Add 2^ cups flour, ^ cup milk, 2 teaspoons 
baking powder, 3 eggs well beaten. Bake in layer tins. 
Filling — 1 cup sugar, 1 egg, grated yellow and juice of 1 
lemon, 1 teaspoon water, 1 teaspoon flour. Place in a 
double boiler and let thicken. When cool spread be- 
tween layers. Mrs. John Paley. 

MOTHER'S UTTLE CAKES. 

One and one-half cups sugar, % cup butter, 2 eggs, 
% cup sour milk, 1^ teaspoon soda, 2 cups flour, 1 cup 
of chopped raisins. Bake in gem pans. 

Mrs. M. Messer. 

ConsumerB* Milk Co. Pasteurized Milk and Cream will Please 



60 KNOX GeUtine is dear and sparidlBg 

MOUNTAIN POUND CAKE. 

One cup sugar, 1 cup flour, % cup butter, 3 eggs 
(whites and yolks beaten separately), % cup sweet milk, 

1 teaspoon soda, 1 egg, 1 cup sugar, 1-3 cup butter, 1% 
and cream tartar into the flour, after sifting the flour; 
then rub butter and sugar to a cream and add the whites 
and yolks of the eggs, then flour and milk alternately. 

Mrs. F. M. Coons. 

NORTHWESTERN CAKE. 

One cup sugar, ^/^ cup butter, 1 cup molasses, V^ tea- 
spoon each cinnamon, cloves and allspice, 2 teaspoons 
soda dissolved in a cup of boiling water, 3 cups flour, 
yolks of 4 eggs beaten very light or 2 whole eggs stirred 
in the last thing. Bake in 3 layers. Filling — 1 cup 
raisins chopped, y2 cup sugar, V^ cup water, little butter, 
enough flour to thicken, sinnner over fire ^^ hour. When 
cool spread between layers, frost on top. 

Mrs. Carl Murray. 

ORANGE CAKE. 

One cup sugar, % cup butter, whites of 4 eggs, V^ 
cups flour, % cup milk, V^ teaspoons baking powder. 
Flavoring. Bake in moderate oven. Filling — 1 cup 
sugar, small I/2 cup butter, 2 eggs beaten light, juice of 
3 oranges, pulp and rind of 2, 1 large tablespoon corn 
starch, % cup boiling water. Cook until it thickens. 

Mrs. F. B. Fauquier. 

ORANGE CUP CAKES. 

Two cups granulated sugar, 1 scant cup butter, 1 cup 
milk, 4 eggs beaten separately, 4 cups pastry flour sifted 

2 times before measuring, 3 teaspoons baking powder. 

Consumers* Milk Co. maJke choice Creamery Batter 



A Knox Gelatine Dessert or Salad dis attractiye 61 

Flavor with 1 teaspoon or orange jnice and a few drops of 
lemon juice. This makes 32 small cakes. 

Mrs. Willard Ackley. 

PINK AND WHITE QAKE. 

One and one-half cups sugar, ^ cup butter, % cup 
sweet milk, 1^ cups flour, ^^ cup com starch, 2 teaspoons 
baking powder, whites of 6 eggs. For pink part take out 
1-3 of the batter and color a light pink with a few drops 
of fruit coloring, stir into this English currants. Bake 
1 pink and 2 white layers. Put together with boiled 
frosting slightly colored pink with the fruit coloring, hav- 
ing the pink layer between the white ones. 

First Cong. Cook Book. 

PINEAPPIiE CAKB. 

One cup sugar, 1 tablespoon butter creamed, 2-3 cup 
sweet milk, 2 small cups pastry flour sifted with 2 level 
teaspoons baking powder. Fold in the well beaten whites 
of 2 eggs, % teaspoon of lemon and orange. Bake in 2 
layers. Frosting — 1 cup granulated sugar and 3 table- 
spoons water boiled until it forms a soft ball in water, 
pour over the well beaten white of one egg. Add 5 slices 
of pineapple shredded from which juice has been removed. 

Mrs. L. E. Purves. 

PLAIN CAKE. 

One cup butter, 2 cups sugar, 1 cup milk, 3^ cups 
flour, 5 eggs saving the white of one for frosting, 3 level 
teaspoons baking powder. This is an excellent cake 
baked either in a thin loaf or in layer cake tins and can 
be used with any kind of filling or frosting. 

Mrs. J. M. Carpenter. 



Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



62 Ask your iprocer for Knox Gelatine — take no other 

PORK CAKE. 

One pound salt pork chopped fine, boil 2 minutes in 
l^ pint water, 1 cup molasses, 2 cups sugar, 3 eggs, 2 tea- 
spoons soda, 2 teaspoons cinnamon, 1 teaspoon each cloves 
and nutmeg, 1 pound raisins chopped fine, flour to make 
a stiff batter. Other fruit may be added if desired. Will 
make 3 loaves. Mrs. Frank Blazer. 

PRESIDENT TAFT*S CAKE. 

One cup chopped nut meats, 1 cup dates, 1 cup hot 
water, 1 cup sugar, 1 teaspoon butter, 1 yolk of egg, pinch 
of salt, ll^ cups flour. Cream the sugar, butter and egg 
together. Pour hot water over dates and nut meats, let 
stand a few minutes then add to first ingredients together 
with the salt and flour. Use the white of egg for frost- 
ing. Mrs. Will Eamsey. 

RAISIN CAKE. 

Two-thirds cup butter beaten to a cream, 1 cup sugar, 
2 well beaten eggs, % cup milk, 3^ cups flour with 2 tea- 
spoons baking powder, 1 teaspoon cinnamon, 1 cup seeded 
raisins well floured. Mrs. E. A. Howell. 

RAISIN CAKE. 

One cup raisins boiled in 2 cups water 15 minutes, 
(use both water and raisins.) When cool, stir into them 
1 teaspoon soda, 1 egg, 1 cup sugar, 1-3 cup butter, 1% 
cups flour sifted 3 times, 1 teaspoon cinnamon, ^ of 
cloves and nutmeg. Mrs. Macumber. 

RAISIN CAKE. 

One cup sugar, i/^ cup butter, 1 egg beaten well, 1 tea- 
spoon soda dissolved in a little cold water, 2 scant cups 
of flour, 1 cup of raisins, wash and cover with 1 cup hot 

Vale Bakery, Inc — The finest Bakery Goods, Ice Cream, etc. 



KNOX Gelatine improTes Soups and Gravieg 63 

I* 

water, stew until you have % cup of water, skim out 
raisins and measure water. Sugar aijd butter creamed 
together, add egg beaten well, then add soda and 
flour, but do not mix in flour. Pour on hot raisin water 
and stir well, add raisins and vanilla. 

Mrs. F. C. Stevens. 

RIBBON CAKE. 

Three cups pastry flour, 4 level teaspoons baking pow- 
der sifted together 3 times, 1% cups sugar, 2-3 cup butter 
creamed together, add 1 cup water and the flour. Fold 
in lightly the well beaten whites of 4 eggs. Divide the 
batter into 3 parts. To the first part add a tablespoon 
of melted chocolate and flavor with vanilla. To the sec- 
ond add a very little fruit coloring to make it a light 
pink and flavor with rose. The third part leave white 
and flavor with lemon. Bake in layers. Filling and 
Icing — iy2 cups sugar, % cup water, 14 cup each raisins 
and glace cherries, 1 cup chopped pecan meats, whites 
of 2 eggs. Boil the sugar and water until the syrup 
spins a thread and gradually beat into the beaten whites. 
When cold, put a few spoons of the frosting Over the fruit 
and nuts and spread between the layers. Frost the top 
with the remainder. Mrs. S. J. Burlingame. 

SUNSHINE CAKE. 

Six whole eggs, 1 cup sugar, 1 cup flour, 1-3 teaspoon 
cream tartar, pinch of salt. Sift and set aside flour 
and sugar. Beat yolks thoroughly and salt. Beat whites 
with cream tartar, stir in sugar lightly, then yolks, then 
fold in flour. Bake 35 to 40 minutes in a tube pan with 
ears. When done invert pan until cake is cold. 

Mrs. J. L. Kelley. 

Consumers* Milk Company, 432-434 Broad Street.. 



64 Send for free sample of KNOX Gelatine 

SPICE CAK£. 

Two eggs well beaten, 2 cups brown sugar, % cup 
shortening (i/^ lard and % butter), 1 cup sour milk, 2 
cups flour, 1 teaspoon soda, cinnamon, vanilla, little 
cloves and nutmeg. Bake slowly 40 or 50 minutes. Add 
raisins if you wish. 

Mrs. A. Figenbaum. 

SPICE CAKE. 

One-half cup butter, 1 cup sugar, 1 cup sour milk, 1 
cup flour, 1 cup raisins, 1 teaspoon each soda, cinnamon, 
allspice and cloves. No eggs. Mrs. F. M. Coons. 

SPICE CAKE. 

One-half cup butter, 1 cup sugar, 1 egg, 1 cup sour milk 
with 1 teaspoon soda dissolved in it, 2 cups flour, 1 cup 
raisins, spices. Grace Bachelder. 

SOUR CREAM CAKE. 

One cup sugar, 14 cup butter, 2 eggs beaten together, 
1% cups flour, % teaspoon baking powder, % cup sour 
cream, % teaspoon soda, 1 teaspoon vanilla, nutmeg. 

Mrs. Lee Burr. 

SURPRISE CAKE. 

Two eggs beaten thoroughly, 1 cup sugar, 1 cup flour, 
1 teaspoon baking powder. To 1^ cup of milk add 1 tea- 
spoon butter and let it come to a boil ; add it to the first 
mixture. Bake 2 layers and put together with boiled 
frosting, having added chopped dates to the frosting. 

Mrs. F. M. Coons. 

SI^ONGE CAKE. 

Four eggs, 1 cup flour, 1 cup sugar, ^ teaspoon salt, 
% teaspoon baking powder, 1 teaspoon lemon extract, 1 

Consumers' MUk Co. supplies Buttermilk churned from cream 



Send for the KXOX Gelatine Recipe Book 65 

tablespoon water. Separate yolks from whites, beat e^cb 
until light. Then beat them together adding the sugar 
during this beating, sifting in a little at a time, then add 
salt and water. Add flour carefully a little at a time 
folding it in. Extract. Lant baking powder. 

Mrs. F. B. Fauquier. 
SPONGE CAKE. ( Velvet. ) 

Two eggs, 1 cup sugar, 1 cup flour, ^ cup boiling 
water, 1 teaspoon baking powder, few grains of salt. 
Beat eggs very light, add sugar and salt, beat well. Sift 
flour and baking powder together and add to eggs and 
sugar. Beat until smooth. Then stir in boiling water a 
little at a time. Flavor to suit taste and bake in a mod- 
erate oven. Nice as a loaf or baked in 2 layers and put 
together with marshmallow filling. Mrs. Hammond. 

W;EARY WILIiY CAKE. 

Break into a measuring cup the' whites of 2 eggs. Put 
into the same cup soft butter enough to half fill the cup. 
Then add milk enough to fill the cup. In mixing bowl 
put iy2 cups sifted flour, 1 cup sifted sugar, 2 level tea- 
spoons baking powder. Pour into the dry ingredients 
contents of the cup and beat all together for 5 minutes. 
Add flavoring and bake in moderate oven i^ hour. Any 
kind of frosting may be used. Mrs. Way. 

WHITE CAKE. 

Whites of 8 eggs, 2 cups sugar, 1 cup butter, 2^ cups 
pastry flour, i/^ cup corn starch, 1 cup milk, 3 rounding 
teaspoons baking powder, vanilla. Sift the flour, corn 
starch and baking powder together. Cream thoroughly 
the butter and sugar. Add to this alternately the flour 
mixture and milk, flavor and beat well. Last thing fold 
in the well beaten whites of eggs. This may be baked 

Try Consumers* Milk Co. Scientifically Pasteurized Milk 



66 A Knox Gelatine Dessert or Salad is appetizing 

either in loaves or layers. Mrs. C. A. Emerson. 

WHITE OR SIIiVER CAKE. 

One cup butter, 2 cups sugar, ^ cup sweet milk, i^ 
teaspoon lemon extract, % teaspoon vanilla, 3 cups' flour, 
2 teaspoons baking powder, whites of 6 eggs. Sift flour 
and baking powder together. Cream butter and sugar. 
Add flavoring, i^ the milk and ^ the flour and beat. 
Then rest of milk and flour. Last thing fold in the well 
beaten whites of the eggs. Katherine Lyman. 

WHITE CAKE. 

One cup butter, 2 cups sugar, 1 cup corn starch, 1 cup 
sweet milk, 2 cups flour. Eub butter and sugar to a 
cream. Mix 1 teaspbon cream tartar with the flour and 
com starch, % teaspoon soda with the sweet milk. Add 
the milk and soda to the sugar and butter then add flour, 
and lastly the whites (beaten) of 7 eggs. Flavor to taste. 

Mrs. Wm. Blazer. 

WHITE CAKE WITH HICKORY NUIS. 

Whites of 4 eggs, i/^ cup butter, 1^ clips granulated 
sugar, 1 cup cold water, 2^/^ cups pastry flour, 2 tea- 
spoons baking powder, 1 teaspoon almond extract. Cream 
butter and sugar thoroughly. Add alternately flour and 
water leaving a small quantity of the former for the bak- 
ing powder. Beat for 2 minutes, first adding flavoring 
and powder, then fold in well beaten whites of the eggs. 
Add 1 tablespoon extra of flour and 1 cup of hickory 
nut meats chopped. Mrs. Willard Ackley. 

WHITE IX>AF CAKE WITH NUT CARAMEL FROSTING. 

One cup granulated sugar, i/^ cup butter, 1 cup sweet 

milk, whites of 4 eggs, 2 cups flour, 2 teaspoons baking 

powder, cream sugar and butter, add the milk, then the 

flour, and last the eggs beaten to a stiff froth. Bake in 

> 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



For Dainty Delicious Desserts use Ejiox Gelatine 67 

moderate oven. Frosting — Put 114 cups brown sugar, ^ 
cup white sugar and 1-3 cup boiling water in sauce pan, 
bring to boiling point and let boil until syrup will spin 
a thread. Pour syrup gradually on the beaten whites of 2 
eggs and continue the beating until mixture is nearly cool. 
Set pan containing mixture in boiling water and cook 
over range stirring constantly, until mixture becomes 
granular around edge of pan. Eemove from pan of water 
and beat until mixture will hold its shape. Add vanilla 
and y^ cup English walnuts broken in pieces, spread on 
cake. This Is delicious. ^ Mrs. A. N. Bort. 



Consumers* Milk Co. guarantee the best Pasteurized Milk 



68 Pink coloring for desserts in each pkg. of Knox Gelatine 

Frostings and Fillings. 

AliMOND FILUNG. 

One pint cream, yolks of 3 eggs, 2 tablespoons sugar, 1 
tablespoon corn starch rubbed smooth with a little milk. 
Cook in double boiler until thick. Add % pound chopped 
blanched almonds. Put on cake before the filling 
hardens. Milk with a little butter may be used. 

AliMOND FUililNG. 

Whip % cup sweet cream very stiff, sweeten and 
flavor with almond extract, chop % pound blanched 
almonds and mix with creami Mrs. John Palev. 

APPLE FROSTING. 

Pare and grate 1 large sour apple, add 1 cup sugar, 
and 1 unbeaten white of egg. Whip until frosting is 
white and stiff. Vanilla may be added. 

Mrs. F. Converse. 

BOILBD FROSTING. 

One cup granulated sugar, ^ cup boiling water, white 
of 1 egg, pinch of cream tartar, 4 marshmallows. Add 
cream tartar to sugar, then boiling water and boil until 
it threads from the spoon. Do not stir after sugar is dis- 
solved. While this is boiling, beat the white of the egg to 
a stiff froth, gradually turn on the syrup into which drop 
the marshmallows. Flavor and beat constantly with a 
beater until the right consistency to spread on the cold 
cake. The marshmallows may be omitted but are an im- 
provement. Mrs. C. A. Emerson. 

CARAMEL FILLING. 

One-half cup butter, 1% cups brown sugar, % cup 
milk. Boil until it threads and then beat until creamy. 

Mrs. N. J. Eoss. 

Consnmers' Milk Co. guarantee the best Pasteurized Milk 



GiTe the growing children KNOX Gelatine 69 

OAKE FROSTING. 

One and one-fourth cups light brown sugar, % cup 
white sugar, 1-3 cup water. Boil the above until it hairs, 
then pour it into the well beaten whites of 2 eggs. Beat 
until thick as cream. Put in double boiler and cook stir- 
ring constantly until it grains around edge. Remove and 
beat until it will hold shape, then put on cake. 

Mrs. Holden Parker. 

CHOCOLATE FROSTING. 

Melt 2 squares of chocolate in a large pie tin and keep 
a little warm. With a spatula beat it into boiled frosting 
until it is of even color. 

CHOCOIiATE CREAM FROSTING. 

Two cups sugar, 2-3 cup milk stirred together until 
dissolved. Boil 12 minutes. Remove from fire and stir 
until the right consistency to spread on nicely. Spread 
quickly as it hardens rapidly. Melt 2 squares chocolate 
over steam of a kettle, dissolve in it butter the size of a 
pea and then spread over the white frosting. 

Mrs. F. C. Stevens. 

CHOCOLATE FUDGE FROSTING 

One-fourth cup milk, V^ tablespoons butter, 1 square 
chocolate, ly^ cups sugar. Let boil 7 minutes. Remove 
from fire and beat until creamy. Flavor with vanilla. 

CHOCOLATE FILLING. 

Two squares chocolate, 5 tablespoons pulverized sugar, 
3 tablespoons boiling water. Steam over water until 
thick. Mrs. C. S. Gregory. 

CHOCOLATE FILLING. 

One cup sweet milk, y2 cup sugar, 3 heaping table- 



Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. 



70 KNOX Gelatine ifl clear and sparkliiig 

spoons grated chocolate, 1 tablespoon corn starch, vanilla. 
Heat in double boiler the milk, sugar and chocolate. 
Thicken with com starch, moistened with water. Spread 
between layers of cake cold. 

CX)COANUT FROSTING. 

Stir desiccated cocoanut into boiled frosting, spread 
on cake and sprinkle cocoanut on top. Fresh grated co- 
coanut sprinkled with a little powdered sugar is prefer- 
able. 

GBEAM CAKE FILLING. 

Boil 1 pint milk and 3 tablespoons sugar, add slowly, 
stirring, 2 tablespoons corn starch dissolved in cold milk, 
then slowly 1 beaten egg. Cook 2 minutes stirring. Add 
salt, vanilla and 1 teaspoon melted butter. 

FIG FILLING. 

One pound figs chopped fine, 1 cup sugar, 1 cup 
water. Cook all until thick and will jell. Spread be- 
tween layers when cake and filling are cold. Frost top 
of cake with white frosting. Miss Bandall. 

MAB&HMALLOW ICING. 

Boil 1 cup sugar and ^2 c^P water until it spins 
thread about 3 inches long. Then pour in a fine stream 
over the well beaten whites of 2 eggs beating constantly 
meanwhile. When cool add y^. pound marshallows. Cut 
in 4 pieces with the scissors. Marshmallows should not 
melt in icing. 

MILK FROSTING. 

One cup milk, 1 cup sugar, flavor. Boil 2 minutes 
hard, then beat until creamy. 

Vale Bakery, Inc — The finest Bakery Goods, Ice Cream, etc 



A Knox Gelatine Dessert or Salad is attractive 71 

MOCHA PIMilNG FOR CAKB. 

One cup confectioner's sugar creamed with a piece of 
butter the size of an egg, 2 teaspoons dry cocoa, 2 table- 
spoons black coffee, 1 teaspoon vanilla. 

Mrs. Van Tassel. 

NUT AND RAISIN PILMNG. 

One cup seeded raisins, boil in little water until ten- 
der, add 1/2 ^^ip sugar and boil a few minutes, then add 
1 beaten egg or yolks of 2. Cook until it thickens. Re- 
move from stove and add 1 cup chopped hickory nut 
meats. When cool spread between layers. 

Mrs. Q. H. Rosenberg. 

ORANGE FIUilNG. 

One cup sugar, small l^ cup butter, 2 eggs beaten light, 
juice of 3 oranges, pulp and grated yellow of 2, 1 large 
tablespoon corn starch, 1 cup water. Let cook until it 
thickens in a double boiler. Mrs. C. S. Gregory. 

ORANGE FROSTING. 

Grated rind of 1 orange, 1 teaspoon brandy, i^ tea- 
spoon lemon juice, 1 tablespoon orange juice, yolk of 1 
egg. Add rind to brandy and fruit juice. Let stand 15 
minutes. Strain and add to yolk of egg slightly beaten. 
Add confectioner's sugar until of right consistency to 
spread. Mrs. Loar. 

PINEAPPLE PiLIilNG. 

One cup canned pineapple, grated, 1 cup water, ^ 
cup sugar. When boiling thicken with corn starch. 
When cool spread between the layers. 



Consumers Milk Company, Telephone 823. 



72 Knox Acidulated Gelatine— no bother squeezing lemons 

WHITE FROSTING. 

One cup sugar, 1-3 cup boiling water, 1 teaspoon 
vinegar. Cook until it hairs. Pour slowly over beaten 
white of 1 egg, then beat until stiff, adding a little vanilla. 

Mrs. F. C. Stevens. 

If you buy your Flavoring Extracts, 
Spices, Cream of Tartar and 

Soda at 

EMERSON'S DRUG STORE 

You can depend on the Quality 

and Strength. 

ELLIOTT & JONES 

Fancy Groceries, Fruits and 

Vegetables. 

J. W. MENHALL 

AUTO CAK DISTRIBUTOR FOR 

ABBOTT-DETROIT CARS 

BELOIT DYE WORKS 

Let us make your old Clothes lo<dc like 
424 State St. NEW. Phone 575. 

C. A. STILL 

WATCHBS CIX>CKS JfiWELBT 

Books, Stationery, Segars, Tobaccos, Smokers* Articles 

Kodaks and Sporting Goods. 354 E. Grand Ave., Belcrit, Wis. 



The Hoosier Kitchen Cabinet 



The WHITE BEAUTY 
Through hundreds of 
tests in oar experiment 
rooms- we have arrang- 
ed the interior of the 
aew Hoosier so that it 
DOW saves the maxi- 
mum amount of reach 
ing. It is absolutely 
scientific and stands the 
highest test of conven- 
ience that we have been 
able to apply to it. 
Sold by 

G. N. Propst 
&Co. 



The Star Coal Co. 



SELLS 

EVERYTHING TO BURN 

Our Specials are 

Hamilton Otto Coke 

And 

Scranton Hard Coal 

Phone 617. B. E. Skiiiner, Prop. 



BBIiOlV are RBCIPBS WHBRES ONIiY BSPBCIAIiliY PRISPABJDD 

''^Bacnelor Girl 

SELF-RISING FIiODB 

»ltoiild be lued— Bachelor Girl la a sreat ImproTemeat o'Vier ordi- 
nary flonr Cor eTerythlnar bat bread^no bother and luteertaliity im 
m iT^** g— ■ little lard and uillk or water and batter la roadz. 

«BACHE:iiOR GIRI^" BISCUIT. 

Two cups "Bachelor Girl" self 'rising: flour, one teaspoonful of 
lard. Mix well with "Bachelor Girl" flour, milk or water enough 
to make soft dougrh to roll out easily. Bake in a quick oven. Use 
no salt, yeast, sour milk or baking: powder. 

«BACHBIiOR GIRIi'' APPI^B DUMPIilNGS. 

Two cups "Bachelor Girl" self-rising flour, one teaspoonful 
lard. Mix well with flour. Milk or water enougrh to roll out eas- 
ily and bake in moderate oven. Use no salt, yeast, sour milk or 
bakins powder. 

• 

"BACHELOR GIRL.*' SHORT CAKE. 

Two cups "Bachelor Girl' self-risingr flour, three tablespoons- 
ful lard, three tablespoonsful sugrar, sweet milk or waxer enougrh 
to make a soft dough. Roll thin as biscuit dougrh. Use no salt, 
yeast, sour milk or baking powder. 

^^BACHEIiOR GIRL." WAFFIiBS. 

Two eggs, two tablespoonsful butter or lard (butter prefer- 
red), two cups cold water, two cups "Bachelor Girl** self -rising 
flour. Melt the butter or lard, add the eggs after being well-beat- 
en, then add water and stir well before adding the flour; beat 
thoroughly and bake in a very hot wafile iron. Use no salt, yeast, 
sour milk or baking powder. 

«BACHEIiOR GIRIi" GEMS. 

One cup sweet milk, two tablespoonsful melted butter, two 
tablespoonsful sugar. Mix with self-rising biscuit flour until bat- 
ter will drop from spoon. Bake in hot oven. Use no salt, yeast, 
sour milk or baking powder. 

DOUGHNUTS. 

One quart "Bachelor Girl" flour, one teaspoon nutmeg, two- 
thirds cup sugar, two eggs, one and one-half cups milk. Cut* out, 
fry in deep fat; roll in sugar. Use no salt, yeast, sour milk or 
baking powder. 

DESTIIi'S FOOD CAKE. 

Steam one-half cake Baker's Chocolate with one-half cup of 
milk; let stand in pan of warm water until needed. Cream one- 
half cup butter with two cups C sugar, add two and three-quarter 
cups "Bachelor Girl** flour, mix until flne like cornmeal. Add yolks 
of two eggs and one-half cup milk; add whites of two well-beaten 
eggs and vanilla to taste. Beat well and add chocolate and milk 
Bake in layers. Use no salt, yeast, sour milk or baking powder*. 

<^ACHEIiOR GIRIi'' PIE CRUST. 

One cup "Bachelor Girl** self-rising flour, one-half cup lard 
(mix thoroughly; enough water to mix to a stiff dough. Use no 
salt, yeast, sour milk or baklngr powder. 



Um ''Bachelor GirF' Self-Rbing Flour for 

These Recipes. 

(See preceding page) 

CRBAM PUFFS. ^^^, ^ ,, 

Boil togrether one cup water, one-half cup butter. While boil- 
ing add one cup "Bachelor Girl" flour. Stir until smooth, then 
cool and add three eg&s, not beaten. Stir smooth; drop on greas- 
ed pan. and bake 25 minutes in a moderate oven. Fill with whip- 
ped cream, or cream sauce, when cold. (BJxcellent.) Use no salt, 
yeast, sour milk or baking powder. 

^BAOHBI^OR GIRIi" ROIiLS. 

Two cups "Bachelor Girl" flour, two teaspoons sugar, two 
tablespoons butter, two-thirds cup milk. Mix as for biscuit. Roll 
to one-third Inch In thickness, cut with a round or oval cutter 
aixd crease in the center with a case-knife, first dlpt>ed In flour. 
Brush one-half with melted butter and fold over. Put in a pan, 
one-half Inch apart, and bake In a quick oven fifteen minutes. Use 
no salt, yeast, sour milk or baking powder. 

CHICKKNT PIB. 

Three cnps "Bachelor Girl' flour, two tablespoonsful lard to 
each cup "Bachelor Girl". Mix with water. Do not use milk. 
Boll chicken until tender and pick to pieces. Thicken broth and 
pour over chicken, flU crust and bake until light brown crust. Use 
no salt, yeast, sour milk or baking powder. 

CRE3AM PIB. 

To one pint of "Bachelor Girl" flour, add sweet cream enough 
to wet the flour, leaving the crust a little thick. This makes two 
pies. 

Creant Fllllnflr. — One quart of sweet milk, one teaspoonful van- 
illa, thicken with corn starch. Two eggs. 

Use no salt, yeast, sour milk or baking powder. 

FRUIT COOKIES. 

Three eggs beaten separately, one cup butter, two cups brown 
sugar, three tablespoons water, one cup raisins chopped, one tea- 
spoon cinnamon, one-half teaspoon cloves and nutmeg. Mix soft 
with "Bachelor Girl" flour. Use no salt, yeast, sour milk or bak- 
ing powder. 

ICE GRBAM GAKB. 

To the whites of Ave eggs beaten stiff, add two cups granu- 
lated sugar, one cup butter, one cup milk, three cups "Bachelor 
Girl" flour. Use no salt, yeast, sour milk or baking powder. 

I^ADY BACHELOR CAKE. 

One cup butter, two cups sugar, one teaspoon rose water, 
three and one-half cups "Bachelor Girl" flour, whites of six eggs. 
Cream butter and sugar, add flour alternately with milk and rose 
water; lastly add whites of eggs. Makes a large, delicious cake; 
Use no salt, yeast, sour milk or baking powder. 

«BACHEIiOR GIRIi" CORN FRITTERS. 

Two cups canned corn. Stir In enough "Bachelor Girl" flour 
to make a thick batter. Drop on hot greased griddle and bake on 
both sides. Serve with syrup. Use no salt, yeast, sour milk or 
baking powder. 

USE NO OTHER FLOUR BUT ^BACHELOR GIRL'' IN 

THESE RECIPES. 
Tliese are all "vrell^tested redpea. 



VVHHEN 70a are In the DOUGH and the batter eticka — 
J J I USE MORE BUTTER. Non« better than that made 
mj^ by S. W. & W. DAIRY CO. When yon are mokiiig 
■^ '^ tJie SOUP and want it to taste reid good — USB 
MORE MILK- None better than that produced by the S. W. 
& W. DAIRY CO. Wben 70U want yonr Coffee to have die 
real coffee flavor^-BRING IT TO THE POINT WITH OKEAM 
— always the same In qnatlty when labeled S. W. & W. DAIRT 
COMPANY. 

When your day's woric is done and you have that tired feeling 
— kind of aU wore ont^-Just get some of that CONTDiUOUBLX 
GOOD ICE CREAM made by the 8. W. & W. DAIRY CO. 
Yours for PURITY and BEST QUALITY, 

Sturtevant, Wright & Wagner Dairy Co 

PHONE THIBTY-TWO. 



Where recipes call for Gelatine use KNOX Gelatine 77 

Eggs and Cheese. 

PliAIN OMEIiET. 

Separate yolks and. whites of 4 eggs. Beat yolks un- 
til thick. Add i/^ teaspoon salt, dash cayenne and 4 
tablespoons hot water. Beat whites stiff an3 dry, cutting 
and folding into first mixture until well blended. Heat 
spider and butter sides and bottom with 1^ tablespoons 
butter. Turn in omelet, spread evenly, cook slowly over 
flame covered. When well puffed place in hot oven to 
finish cooking the top. Fold and serve at once. C; H. 

EASY BAKED OMELET. 

Five eggs, 5 level tablespoons flour, 5 tablespoons 
milk, 5 tablespoons butter, 14 teaspoon salt. Beat the 
whites of the eggs until stiff. Stir into the yolks the 
flour and milk and salt and beat until well blended. 
Fold the beaten whites into this mixture and turn care- 
fully into the omelet pan in which the butter has been 
melted. Bake about 20 minutes. Turn onto a hot plat- 
ter and serve at once. This omelet will serve 3 people. 

Mrs. K. K. Eichardson. 

STUFFED EGGS IN A NEST. 

Cut hard boiled eggs in halves lengthwise. Eemove 
yolks and put whites aside in pairs, mash yolks, and add 
half the amount of deviled ham and enough melted but- 
ter to make of consistency to shape. Make in balls size 
of original yolks and refill whites. Form remainder of 
mixture into a nest. Arrange eggs in nest and pour over 
1 cup of white sauce. Sprinkle with buttered crumbs and 
bake until crumbs are brown. Gertrude Culver. 

EGG TIMBALE. 

Four eggs, 2 cups milk, 1 teaspoon salt, ^ teaspoon 
pepper, juice of y^ an onion. Beat eggs until they rope 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



78 Knox AcMnlated pkg. contains flavoring and coloring 

from the spoon. Add other ingredients. Strain into but- 
tered individual moulds, (timbale moulds or popover 
cups.) Bake standing in hot water, about 20 minutes. 
Turn out and serve with a cream sauce of bread crumbs. 

CHARIiESTON EGG TOAST. 

Narrow strips of previously toasted bread are laid in 
a shallow pudding dish, next, a layer of sliced whites of 
hard cooked eggs, then the toast, lastly the yolks of the 
eggs, riced. Over all is poured a rich highly seasoned 
cream sauce and the pan placed in a hot oven to brown. 

Ella R Stiles. 

BAKED EGGS. 

Into a ramikin put a small piece of butter, when 
melted drop into it an egg and 2 tablespoons cream, a 
little salt. Sprinkle over the whole fine buttered bread 
crumbs and bake. Mrs. W. D. Hall. 

BAKED EGGS WITH CHEESE. 

Butter a baking dish and cover with a layer of grated 
cheese. Break 6 eggs on it, cover with layer of cheese and 
dust with salt, pepper and paprika. Pour over it ^ cup 
cream and bread crumbs rolled in melted butter. Then 
dust with salt, paprika and a little mustard. Bake about 
30 minutes. Gertrude Culver. 

DEVIIiED EGGS. 

Boil 6 eggs hard, remove the shells and cut length- 
wise, removing the yolks carefully and mash fine. Add 
1 teaspoon each mustard and vinegar, salt and pepper to 
taste. Koll in balls and lay in center of half egg. 

FRIED EGGS— MEXICAN STTLE. 

Drop eggs, one at a time into deep hot fat . Cook un- 
til white is set and remove with skimmer. D. E. G. 

■ ' ■ 

Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



Knox Gelatine makes a transparent tender jelly 79 

POACHED EGGS. 

Boil 1 quart water in deep dish until it bubbles. 
Drop an egg into center of dish. Keep egg moving in the 
water until the white is set. Season and serve on toast. 

SOFT BOIIiED EGGS. 

Drop eggs in boiling water, take from fire and let 
stand 5 or 6 minutes, or drop eggs in cold water, let 
come to boil and remove at once for soft boiled. 

SCRAMBI^D EGGS. • 

Put teaspoon butter in kettle, add 3 tablespoons cream 
or milk for each egg. Cook slowly stirring all the time. 
The moment they thicken all the milk remove from fire. 
Season and serve. Carrie K. Hansen. 

CHEESE OMELET. 

Soak 1 cup dry bread crumbs in 2 cups fresh milk, 
add 3 well beaten eggs, 1 tablespoon melted butter, salt- 
spoon salt, % as much pepper, 2 cups grated cheese. 
Bake in hot oven 20 minutes and serve at once. 

Mrs. H. W. Merrill. 

CHEESE CUSTARD. 

Two eggs, 6 slices of stale bread, milk enough to soften 
bread, about 1 cup of cheese sliced thin, 1 tablespoon but- 
ter, salt and pepper. Put bread cut into small squares 
and cheese in alternate layers in buttered baking dish, 
putting salt, pepper and bits of butter on each layer of 
cheese. Pour over this the beaten eggs and milk. Finish 
with bits of butter and bake in hot oven until puffed up, 
brown, about 20 minutes. Mrs. Rowell. 

CHEESE VOL-AU-VBNT. 

Stir into % cup boiling water 1 tablespoon butter and 
5 tablespoons grated cheese; when melted, the yolks of 2 

Consumers* Milk Co. make choice Creamery Butter 



80 Four Pints of Jelly in each package of Knox Gelatine 

eggs. Season with pepper and salt. Beat together 1 min- 
ute and put in handful of bread crumbs. Pill toasted 
or fried bread cases and brown quickly in oven. Add bit 
of parsley before serving. Mrs. F. F. Gorham. 

GNOOCHI A liA ROMANS. 

One-fourth cup butter, % cup flour, 14 c^P com starch, 
% teaspoon salt, 2 cups scalded milk, yolks of 2 eggs, % 
cup grated cheese. Melt butter and when bubbling add 
flour, corn starch, salt and milk gradually. Cook 3 min- 
utes, stirring constantly. Add yolks of eggs slightly 
beaten and % cup cheese. Pour into a buttered shallow 
pan and cool. Turn on a board, cut in squares, diamonds 
or strips. Place on a platter, sprinkle with remaining 
cheese and brown in oven. 

OHEESB CREAM TOAST. 

Two tablespoons butter, 2 tablespoons flour, 2 cups 
milk, 6 slices toast, salt, pepper, % cup of grated cheese. 
Place the butter in the pan and stir in the flour until 
smooth. Add the milk gradually and cook until the mix- 
ture is creamy. Add the salt and pepper and the grated 
cheese. Toast the bread and place on a hot platter. 
Pour the hot mixture over the toast and serve. 

Mrs. B. K. Eichardson. 

GHEESB SOUFFT/E. 

Two tablespoons butter, 3 tablespoons flour, y2 cup 
scalded milk, 1^ teaspoon salt, few grains cayenne, ^ 
cup grated cheese, 3 eggs. Melt butter, add flour and 
when well mixed add gradually scalded milk. Then add 
salt, cayenne and cheese. Kemove from fire, add yolks of 
eggs beaten until lemon colored. Cool mixture. Cut and 



Consomers' Milk Co. Pasteurized Milk and Cream will Please 



Use KNOX Gelatine— the two quart packai^ 81 

fold in whites of eggs beaten nntil stiff and dry. Ponr 
into a buttered baking dish and bake 20 minutes in a 
slow oven. Serve at once. 

WEIiSH RABESBIT. (New.) 

Three-fourths pound cheese, 1 can Campbell's tomato 
soup, 1 pint milk, 1 tablespoon butter, 3 tablespoons 
flour, 2 small onions. Melt cheese, mince onions and fry 
in butter, then add milk, thicken with flour and add soup, 
then cheese. Serve on toast or wafers. 

Mrs. Wilford. 

WELSH RAREBIT. 

One teaspoon com starch, ^ cup thin cream, y2 pound 
mild soft cheese, ^4 teaspoon salt, 14 teaspoon mustard, 
1 tablespoon butter. Melt butter, add com starch, stir 
until well mixed, then add cream gradually and cook 2 
minutes. Add the cheese cut in small pieces and stir un- 
til cheese is melted. Season and serve hot on toast or 
crackers. Mrs. O. T. Thompson. 



Ttke Consmners Milk Co. make Choice Creamery Batter. 



"There is no place like 
Home," Dupke T>ecorated 



DUPKE DECORATING CO. 

Opposite Hotel Hilton BELOIT, WIS. 



A WINNER AT DINNER 

Whenever you want to be SURE ot Bervlng 
fine 'coffee just order 



Chase & Sanborn's "Seal Brand'' 

SoPBHMB Satisfaction Its Gbbatbst Attraction 

TEAS THAT PLEASE 

As fr«sh and fragrant as though you had picked the leaves 
yourself. Kept so by the air-tight, screw-top cMiister which 
protects 

Chase & Sanborn's Package Teas 




One Pound Makes Over 200 Cups 

STILES & ROGERS 

EXCLUSIVE SELLING AGENTS FOR BBLOIT 

NEWTON & WITTE 

DEALERS IN 

All Kinds of Fresh and Salt Meats. 

BrittaD mock Phone I 



84 Knox Gelatine makes dainty desserts tor dainty people 

Ginger Bread, Cookies, Doughnuts, 

Wafers.- 

GOIiDEX GINGER BREAD. 

Two cups sugar, y2 cup butter creamed, 2 eggs, 1 cup 
milk, 3 cups flour, 2 teaspoons ginger, 1^/^ teaspoons bak- 
ing powder. Spread in a pan an inch thick. Sprinkle 
with powdered sugar as it comes from oven. 

Miss Wright. 

GINGER BREAD. 

One-half cup molasses, % cup sugar, 1% cups flour, 
1 egg, 1 teaspoon ginger, 1 teaspoon soda, ^ cup butter 
filled up with boiling water, stir all together at once, not 
even beating eggs separately. Bake in rather slow oven. 

Mrs. Merriman. 

SOFT GINGER BREAD. 

One cup molasses, i^ cup water, a little more than 14 
cup shortening (beef drippings are excellent), ^ teaspoon 
ginger, ^ generous teaspoon soda, 2 cups flour, 1 egg. 
Mix all ingredients well, softening shortening, and turn 
into a pan of which you have a duplicate. It should be 
shallow and of considerable dimensions. Set the pan 
containing the bread in its duplicate and put in the oven. 
The second pan will* prevent bread burning on bottom. 
Moderate oven. Mrs. Wilkinson. 

SOFT GINGER BREAD. 

One-half cup sugar, 1 cup molasses, % cup butter, 1 
teaspoon each of ginger and cinnamon, ^ teaspoon cloves 
and salt, 2 teaspoons soda dissolved in the molasses, 1 cup 
boiling water or coffee, 2^ cups sifted flour, 2 well 
beaten eggs added the last thing. Pour into shallow bis- 

Consumers* Milk Go. Pasteurized Milk and Cream will Please 



Knox Gelatine solireg ''What to have for dessert?'* 85 

cuit tin. Sprinkle 2 tablespoons granulated sugar evenly 
over the top and bake in moderate oven. 

Mrs. E. L. Philhower. 

SOFT MOLASSES CAKE. 

One-fourth cup brown sugar, 14 cup butter, 1 egg, 
1 level teaspoon soda, l^^ scant cups flour, ^ €up best 
New Orleans molasses, 1 teaspoon cinnamon, 1 level table- 
spoon ginger, % cup boiling water. Cream butter and 
sugar. Add well beaten egg, soda and spices, then the 
molasses, then sift in the flour, a little at a time and 
stir well, then add the ^ cup boiling water. Batter will 
be thin and just fills a flat cake pan about 12 inches 
square. Eat while warm. Should be light as a feather. 

Mrs. W. C. Weirick. 

MBS. KEEP*S RAISED DOUGHNUTS. 

Two cups white sugar, ^ cup butter, 1^ cup lard, 1 
cup yeast, 2 eggs, 1 nutmeg, 1 pint sweet milk, a little 
salt. Mix well and mould at night ; in the morning, when 
very light, work in a small % teaspoon soda. Eoll and 
shape with doughnut cutter. Let stand 2 hours, then fry 
slowly in hot lard. When partly cool roll in powdered 
sugar. 

DOUGHNUTS. 

One cup sugar, 1 egg, 1 cup buttermilk, 3 tablespoons 
cream, 1^ teaspoon soda, flour sufficient to make a soft 
dough. Dissolve sugar in milk to prevent cakes from 
absorbing the lard while frying. Grace Crockett. 

YANKEE DOUGHNUTS. 

One cup sugar, 1 egg or 2 yolks preferred, 1 cup butter- 
milk, 1 tablespoon butter or lard melted, 1 small teaspoon 
salt, 1 teaspoon soda, 1 teaspoon baking powder, small 

Try Ck>nsiimers Milk Co.'s Scientifically Pasteurized Milk. 



86 Knox Gelatine comes in 2 pkgs— -Plain and Addnlated 

amount each of nutmeg, cinnamon and allspice, flour. 
Cream sugar and butter, add beaten eggs, buttermilk 
with dissolved soda, the salt and spices, add baking pow- 
der with flour for soft dough. Shape with doughnut 
cutter. Fry in deep fat and drain on brown paper. 

Mrs. F. F. Gorham. 

DOUGHNUTS. 

Three eggs, 1 cup sugar, 3 tablespoons melted butter, 
1 cup sweet milk, 2*teaspoons baking powder, flour enough 
to roll out good. Roll in pulverized sugar. 

Mrs. W.* F. Gregory. 

POOR MAN'S CAKE. 

Four eggs, 2 heaping tablespoons sugar, 2 tablespoons 
sweet milk, flour. Beat eggs until they are light, add 
sugar, salt and milk, stir together well, then add flour 
gradually until it makes a dough stiff enough to roll in 
a large thin sheet, cut in squares or diamond shape. Fry 
in quite hot lard. If lard gets too hot, or fries too fast, 
put in a pinch of salt. Mrs. B. Gravedale. 

CBXJJJLER&. 

One cup eggs, 1 cup rounding full of sugar, i^ cup 
shortening, pinch of salt, y^ teaspoon soda dissolved in 
water, flour. Cut in strips and fry in hot lard. 

Mrs. F. M. Coons. 

OC»IFITS. 

Two eggs, beat, 1 cup sugar, beat, ^ teaspoon salt, 
1 cup sweet milk, beat, 1 teaspoon vanilla, 3 even tea- 
spoons baking powder in 3 scant cups flour, and beat 
again, no shortening. Drop • with small teaspoon into 
boiling hot lard dipping spoon into hot lard between each 
comfit. Roll in sugar and serve. C. L. S. H. 

Consumers Milk Company, 432 and 434 Broad Street. 



Use Knox Gelatine If you would be sure of restilts 87 

CREAM CAKES. 

Boil 11/^ cups water and a little over 2-3 cup butter, 
stir in 1^^ cups sifted flour, cool. Add 5 eggs, one at a 
time, without being previously beaten. Drop the mixture 
into buttered pans, making them about the size of cream 
puffs. Bake 20 or 25 minutes in a quick oven. Do not 
open door until done. When done cut or pull open and 
put in the following mixture : Heat 1 large pint of milk, 
mix y2, cup sifted flour, 1 cup sugar* and 2 eggs together, 
stir into boiling milk and let thicken. When cool, flavor. 

Miss Farr. 

FROSTED CREAMS. 

Two cups black molasses, 3 tablespoons butter boiled 
together. Stir in 1 cup flour, then allow mixture to cool. 
2 ^g^) 2 heaping teaspoons soda, 4 tablespoons vinegar. 

1 teaspoon ginger, 2 teaspoons cinnamon. Add to above 
mixture with as much flour as necessary to roll out. 
Cut in squares and bake in a very hot oven. Frosting 
made of 1 cup sugar and i/^ cup water boiled until it 
threads. Mrs. H. D. Densmore. 

MOLASSES COOKIES. 

One and one-half cups light brown sugar, 2-3 cup mo- 
lasses (N. O. best), 1 cup lard and butter, 2 teaspoons 
soda, 1 teaspoon ginger, 2 eggs, 1 teaspoon cinnamon, a 
little salt. Put sugar, molasses and shortening on the 
stove and let boil up, then add the other ingredients. 
Use 5 cups flour, 4 in mixture and 1 on board. These are 
fine and never stick in making. 

Mrs. Alfred Spaulding. 

GINGER COOKIES. 

One cup molasses, 3 teaspoons soda stirred in molasses, 

2 cups sugar, 1 cup shortening, % cup sour milk, 2 eggs. 

Consumers* Bfilk Co. supplies Buttermilk churned from cream 



S8 Knox Gelatine is the one dessert for all appetites 

^ teaspoon ginger, 1 teaspoon cinnamon, 1 quart flour. 

Mrs. Kobert Dowd. 

EGGIiESS COOKIES. 

One cup butter or butter and lard mixed, 1 cup sugar, 
1 cup molasses, y^ cup water, 1 teaspoon ginger, 1 tea- 
spoon cinnamon, 1 teaspoon soda dissolved in boiling 
water. This recipe makes 5 dozen cookies, shiny and 
spicy, which will keep moist for weeks in a covered jar. 

Mrs. Leek. 

GINGER DROP COOKIES. 

One egg, 1 cup sugar, 1 cup molasses, 1 cup sour cream, 
1 cup Crisco, or half butter, half lard, 2 teaspoons soda, 
about 4 cups flour, cinnamon and ginger to taste. Drop 
from a spoon on to a buttered pan, and bake in a moderate 
oven. Mrs. H. D. Densmore. 

LEMON DROPS. 

Grate into the dish in which you stir your cake the 
yellow of 1 lemon, add 1 e^%^ % cup sugar, pinch of salt, 
beat all together, add ^ cup molasses, % cup shortening 
(butter and lard), ^^ cup milk (sweet or sour can be 
used), 1 heaping teaspoon soda if sour milk and less if 
sweet, 2 cups flour. Drop teaspoon not too full of the 
dough into buttered tins and bake. 

Mrs. Eobert I. Dowd. 

BEST GINGER DROPS. 

One-half cup brown sugar, 1 cup niolasses, i^ cup but- 
ter or drippings, 1 teaspoon each ginger, cinnamon and 
cloves, 2 level teaspoons soda in a cup of boiling water, 
2^ cups flour, 2 well beaten eggs last thing. Bake in 
gem tins or in loaf. Served warm with sauce makes nice 
dessert. Mrs. E. C. Murdock. 

Vale Bakery (Inc.) the finest Bakery GoodSf Ice Cream, Ices. 



Knox Gelatine is guaranteed to please or money back Sd 

DROP COOKIES. (IHirk.) 

One cup brown sugar, 14 c^P butter, 1 egg, % cup each 
hot water and molasses, 1 teaspoon each of soda, baking 
powder, cinnamon, cloves and salt, ^ teaspoon ground 
nutmeg^ 1 cup raisins, 2^^ cups flour. Mix well, drop 
small spoonfuls upon a greased tin, and bake in a quick 
oven. Mrs. A. Figenbaum. 

DROP COOKIES. 

One-half cup sugar, i/^ cup butter, 5 tablespoons cream 
or milk, 3 eggs, 1 cup raisins, 1 cup chopped nuts, 2^^ cups 
flour, 1 small teaspoon soda, 1 even teaspoon baking pow- 
der, vanilla. Drop from a teaspoon on tin and bake in 
quick oven. Mrs. A. Van Tassel. 

PEPPER NUTS. 

One pound granulated sugar, 1 ounce cinnamon, 1 
handful each chopped raisins and almonds, 5 eggs, nut- 
meg, cloves, lemon rind to suit taste, y2 teaspoon soda, 
flour. Drop from spoon. Mrs. F. E. Converse. 

NUT SQUARES. 

Beat 1 egg with 1 cup brown sugar and a small pinch 
each of salt and soda. Add 1 cup nuts chopped fine. 
Bake about 20 minutes in moderate ^ oven. Cut into 
squares. Ella B. Stiles. 

WALNUT WAFERS. 

Beat 2 eggs and stir in 1 cup brown and white sugar 
mixed, 7 or 8 tablespoons sifted flour, pinch of salt, 1 tea- 
spoon vanilla, 1 cup chopped nut meats. Drop oh but- 
tered tins. Miss Burr. 

BUTZ KUCHEN. 

One-half pound butter, 3 eggs, ^ pound powdered 
sugar, y2 pound flour, 1^ pound blanched almonds, rind 

Consnmerg Milk Co. guarantee their pasteurized milk & cream 



30 Desserts made in a short time witli Knox Gelatine 

of 1 lemon, cinnamon to taste. Be careful not to stir mix- 
ture too much, as it must rise. Spread on buttered tins. 
Slice almonds very thin and sprinkle them with cinna- 
mon and sugar, and strew them over the top of the mix- 
ture after it has been spread on the pans. Bake a light 
brown. Mrs. F. E. Converse. 

CHRISTMAS NUT DROPS. 

One cup granulated sugar, 1 cup cracker crumbs, 1 
cup peanuts chopped fine, 2 eggs. Drop from spoon. 

Mrs. F. E. Converse. 

PECAN MARGUERITES. 

Two eggs, 1 cup brown sugar, i^ cup flour, ^4 tea- 
spoon baking powder, 1-3 teaspoon salt, 1 cup pecan meats 
in pieces. Beat eggs slightly and add remaining ingredi- 
ents in order given. Bake in buttered tins 15 minutes in 
a moderate oven. This makes 80. 

Gertrude Chesbrough. 

MARGUERITES. 

Spread boiled frosting on wafers, sprinkle on broken 
walnut meats, and bake in the oven until a delicate 
brown. 

COCOANUT MACAROONS. 

Whites of 2 eggs beaten stiff, 1 cup granulated sugar, 
1 tablespoon flour, 1 cup grated cocoanut, vanilla. Stir 
carefully with egg beater, add the flour and bake in muf- 
fin pans in moderate oven 5 or 10 minutes. 

Mrs. K. T. Waugh. 

SCOTTISH FANCIES. 

Two eggs, 4 tablespoons melted butter, 1 cup sugar, 
1/2 teaspoon vanilla, 1 cup rolled oats, 1 cup shredded co- 



Consumers Milk Co., Telephone 328. 



Knox Acidulatod Gelatine saves time sqaeeaslng lemons 91 

m 

coanut, 1-3 teaspoon salt. Beat the eggs mitil light, add 
the sugar and then the remaining ingredients. Drop 
from tip of spoon on thoroughly buttered inverted pan. 
Spread with knife (dipped in water) into circular shapes 
the size of a half dollar. Bake until a light brown in a 
rather hot oven. Watch carefully. These are nice to 
serve with ice cream. Mrs. A. Hammill. 

WROP NUT AND RAISIN COOKIES. 

One and one-half cups sugar, 1 cup butter, 3 eggs, % 
pound chopped "Ferndell" rasins, % pound English wal- 
nuts broken, 1 teaspoon cinnamon, 1 teaspoon soda dis- 
solved in 14 cup warm water, 3 cups flour. Cream butter 
and sugar, add eggs well beaten, and other ingredients. 
Drop from teaspoon 2 inches apart on buttered tins. 
Bake in slow oven. Will make 6 dozen. 

Mrs. F. F. Gorham. 

DATE BOOKS. 

One and one-half cups sugar, % cup butter, 2^ cups 
flour, 3 eggs; % cup milk, 1 teaspoon soda in tablespoon 
warm water, % pound dates, ^^ pound walnut meats, 1 
teaspoon cinnamon, i^ teaspoon allspice. 

Mrs. Donald Van Wart. 

DATE COOKIES. 

One cup butter, 2 cups brown sugar, 3 eggs, 1 package 
dates chopped fine, I/2 cup nut meats cut fine, 1 teaspoon 
soda put in ^ cup cold water, 1 teaspoon cinnamon, ^ 
teaspoon cloves, 2% cups flour. Drop from the spoon on 
buttered tins. Mrs. F. C. Stevens. 

DATE CRACKERS. 

One pound dates, 2l^ cups rolled oats, 2^^ cups flour, 
1 cup brown sugar, 1 cup butter, 1 teaspoon soda, % cup 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



92 Simply add water and sugar to Knox Acidnlated pkg. 

warm water, 1 cup sugar, i^ cup cold water. Put dates, 
sugar and cold water in pan to boil until dates are soft. 
Cool. Cream sugar and butter, add oats and flour. Mix 
well with hand, add hot water and soda and divide dough 
in 2 parts. Roll out thin. Spread the dates on 1 layer, 
place the second layer on top of filling and cut in squares. 
Lay on buttered tins and bake in hot oven. 

Gertrude Culver. 

DATE COOKIES. 

• Two cups rolled oatmeal, 1 cup flour, 1 cup white 

sugar, y2 cup butter or lard, 2 teaspoons baking powder, 

^ pound dates, a pinch of salt, 2 tablespoons milk, pit and 

cut the dates, add a little water and sugar, cook to a 

paste, do not boil, spread between the folds of the cakes, 

cut them out with small cookie cutter, bake like cookies. 

Mrs. A. N. Bort. 
FIG COOKIES. 

One-half cup butter, 1 egg, 1 cup sugar, i^ cup sweet 
milk, 1 teaspoon cream tartar, ^ teaspoon soda, 1 tea- 
spoon vanilla, salt, flour like other cookies. Filling : % 
pound figs cut up fine and boiled in a little water until 
tender. Add 1 large cup sugar, boil a little longer until 
thick, let cool. Roll cookies thin, cover half of them with 
fig paste, place other half on top of these. Press down * 
and bake. Mary R. Stiles. 

PEANUT FRUIT COOKIES. 

One-half cup butter, 1 cup light brown sugar, 2 eggs, 
2 teaspoons baking powder, 1 teaspoon cinnamon, % tea- 
spoon nutmeg, ^ teaspoon cloves, a pinch of salt, ^ cup 
chopped raisins, 1 cup chopped peanuts. Place on ice un- 
til thoroughly chilled, then roll thin and bake. This rule 
makes 2 dozen cookies. Mrs. L. E. Purves. 

Vale Bakery (Inc.) the finest Bakery Goods, Ice Cream, Ices. 



N. 



Knox Gelatine makes Desserts, Salads, Candies, Btc. 93 

PEANUT COOKIES. 

Two tablespoons butter, ^ cup sugar, 1 egg, y^ cup 
flour, 1 teaspoon baking powder, % teaspoon salt, 2 table- 
spoons milk, ^ cup finely chopped peanuts, V^ teaspoon 
lemon extract. Drqp on buttered tins 1 inch apart. This 
makes 24 cookies. Mrs. Spawn. 

OATMEAL COOKlE^S. 

One egg, 1 cup white sugar, % cup shortening (lard 
or butter), ^ cup sour milk, ^^ teaspoon soda, 1 teaspoon 
salt, 1 teaspoon cinnamon, % teaspoon cloves, sprinkling 
of nutmeg, 2 cups flour, 2 cups oatmeal, % cup each 
raisins, nuts and currants. Mrs. B. A. Anderson. 

GERMAN CHRISTMAS COOKIES. 

Two and one-half cups brown sugar, 6 eggs> 1 cup 
black walnut meats, ^ cup citron, 1 teaspoon cinnamon, 
1 teaspoon cloves, ^ teaspoon soda, 1 teaspoon cream 
tartar, 1 teaspoon anise seed, flour enough to roll. Mix 
and put in buttered tins. Let stand over night. Frost 
when baked. Frosting: 1 egg white beaten, 4 table- 
spoons cream, sugar enough to spread. 

Mrs. L. Rosenblatt. 

PFEFFERNUESSE — GERMAN CHRISTMAS COOKIES. 

Two cups syrup, let come to a boil, then cool, add 1 
teaspoon soda dissolved in a little cold water, % pound 
sugar, y^ pound butter, 2 pounds flour, 2 eggs, the rind 
and juice of a lemon, 1 cup chopped almonds, ^^ cup 
chopped citron, 1 teaspoon nutmeg, 2 teaspoons cinna- 
mon. Roll very thin, cut out and bake. 

OATMEAL CRISPS. 

One Clip sugar, 2^/^ cups rolled oats, 1 tablespoon but- 
ter, 2 eggs, 1 teaspoon baking powder. Drop on buttered 

Consumers* Mitt: Company, 432-484 Broad Street. 



94 Try the Knox Gelatine recipes found in this book 

tin from a teaspoon, leaving some distance between each 
spoonful. Bake in a moderate oven and allow them to 
cool slightly before taking from the pan. 

Mrs. Eitsher. 

OATMEAL COOKIES. 

One cup sugar, 1 cup shortening, 8 eggs, 2 cups dry oat 
meal, 2 cups flour, 2-3 cup sweet milk, 2 level teaspoons 
soda, 1 cup chopped raisins, 1 teaspoon cinnamon, Vg tea- 
spoon cloves, y^, teaspoon salt, % cup chopped nuts. Mix 
and drop from a small spoon. Mrs. J. T. Kelley. 

CHOCOIiATE COOKIES. 

One cup brown si^ar, ^^ cup butter measured and then 
melted, 1 egg, y^ cup sweet milk, ^ teaspoon soda, 1^^ 
cups flour, 2 tablespoons melted chocolate, 1 cup raisins, 
1 cup chopped English walnuts. Drop from teaspoon in 
buttered tins. Mrs. D. B. Worthington. 

CHOCOI/ATE WAFERS. 

One cup brown sugar, 1 cup granulated sugar, 1 cup 
butter, 1 cup grated chocolate, 1 egg, 1 teaspoon vanilla, 
enough flour to make stiff (about 1^^ cups). Eoll v^ry 
thin, cut in shape, bake a very short time. 

BROWNIES. 

Two and one-fourth squares grated chocolate, V^ cup 
butter, % cup chopped nuts, 1 cup sugar, 1 teaspoon va- 
nilla, 2 eggs beaten separately, V^ cup flour. Mix well, 
adding whites of eggs well beaten the last thing. Bake 15 
minutes in slow oven in large buttered pans. Cut in 1% 
inch squares. 

SUGAR COOKIES. 

Three cups flour, 1 cup butter and lard mixed, 1 cup 
sugar, pinch of salt, 2 eggs, 3 teaspoons sour cream or 

Consumers* Milk Co. will serve you with pure pasteurized milk 



Knox Gelatine is economical-— 4 pints in each package 95 

milk, vanilla. Mix flour and shortening as for pie crust 
and then stir in all the other ingredients which have been 
thoroughly beaten together. Mrs. Leek. 

AUNT MB'S COOKIES. 

Three eggs, 14 c^P sour cream, % teaspoon soda, 1 cup 
butter, iy2 cups sugar, salt, nutmeg. Rub butter and 
sugar together, add well beaten eggs, sour milk with soda 
stirred in it, pinch salt and nutmeg. Add flour enough to 
make dough as soft as you can handle to roll out. Roll 
thin, sprinkle sugar on top and roll in. Cut out and bake 
in hot oven. Mrs. H. P. Tower. 

WHITE GOOKIISS. 

Four eggs, li/^ cups sugar, beat eggs and sugar to- 
gether very light, 4 cups flour, I/2 teaspoon soda sifted 
with the flour, 1 large cup butter rubbed into the flour 
until fine, then add eggs and a little lemon. Add nut 
meats for nut cookies. Mrs. C. H. Menzie. 

SOUR CREAM SUGAR COOKIES. 

Two eggs, 2 cups sugar, 1 cup butter or oleomargarine, 
1 cup sour cream, 1 teaspoon soda, vanilla, flour. Cream 
butter and sugar, add eggs well beaten and sour cream. 
Sift flour and soda into the mixture and add a teaspoon 
of vanilla. Use as little flour as possible. This recipe 
will make about 5 dozen cookies. Very nice chocolate 
cookies can be made from this recipe by adding 1 square 
of melted chocolate after part of the flour has been mixed 
in. Mrs. J. F. Crawford. 

SUGAR COOKIES. 

Two cups sugar, 1 cup lard, 1 egg, 1 cup sour milk, 
1 teaspoon soda, 1 teaspoon baking powder, nutmeg. 

Consumers Milk Co. guarantee best pasteurized milk and cream 



96 Aflk your gi^cer for Knox Gelatine — ^take no other 

Flour to make quite soft. Leave plenty of space between 
cookies when baking. Mrs. Crockett. 

COOKIES. 

Three cups sugar, 1^/^ cups butter, 1 cup sweet milk, 
1 teaspoon soda, 1 egg, 1 tablespoon ginger. Flour to 
roll. Mrs. E. S. Greene. 



LEON F. DAVREUX 

DRUGGIST 

419 W. Grand Ave. 

Is the Place to buy Vanilla, StraMHberry 
and Maple Ice Cream. 

Meehan Sl Son 

Funeral Directors — Enabalmers 
Res. Phone 222 Office 90 

BLAZER BROS. 

MEATS 

414 E. GRAND AVE. BELOIT, WIS. 



If this Cook Book doesn^t suit you 
get the one you want at 

Gates Book SKop 

If they don't have it in stock they will 

order for you. 

F. C. BITTEL 

DEALER IN 

Hardware, Stoves, Fencing, PainU, Oils 

and Building Materials. 

128 E. GRAND AVE. 

Fresh Flowers 

for you every morning still with the 

dew on them. 

514 East Grand Ave. 

J. RINDFLEISCH 

SCHUSTER & DAZEY 

Real Estate, Mortgages, Insurance 

and Collections. 
426-430 Goodwin Blk., Beloit, Wis. 

Phone 390. 



GOLDEN PALACE FLOUR 

IS THE BEST. 

Try one sack and be convinced. 

SOLD BY 

O'CONNELL BROS. 

PHONE 11. 

ESTES & ESTES 

DECORATORS 

Twenty-seven years we have served you. 

Come Again. 

DAY & O'NEAL 

Real Estate, Insurance, Loans and 

Investments. 

318 Goodwin Block. Phone 508. 

GOOD COOKS 

require good coal. We are headquarters 
for the best coals in the market. Also 
Coke and Maple Ends. 

Keeler Lumber & Fuel Co. 

Phone 13. Beloit, 



Knox Gelatine comes in 2 pkgs — ^Plaln and Addulate^d 99 

Luncheon Dishes and Entrees. 

BACON AND APPLE TOAST. 

Peel, core and quarter 6 apples, cut them in slices, put 
a piece of butter size of an egg in a sauce pan, add the 
apples and throw over them 5 tablespoons sugar, 2 table- 
spoons water. Stew quickly. Fry slices of bread a nice 
yellow color in a little butter, place on a dish. Cover 
with the apples and crisp bacon. You can use fried to- 
matoes and bacon the same way. Miss Burr. 

CORN BEEF HASH. 

One cup chopi)ed com beef, 2 cups chopped potatoes, 
1 cup scalded milk, small tablespoon butter. If meat is 
pretty salt do not add more. A little pepper. Mix, put 
into buttered baking dish with pieces of butter on top. 
Bake until brown. Mrs. F. C. Stevens. 

CHICKEN SOUFFLE. 

Two cups milk, 2 tablespoons butter, 2 tablespoons 
flour, 1 teaspoon salt, % teaspoon pepper, 2 cups chicken, 
yolks 3 eggs, 1 tablespoon parsley, % cup bread crumbs, 
whites of 3 eggs. Make white sauce of first 5 ingredients 
by stirring flour into melted butter until thoroughly 
blended, then add milk stirring constantly, add bread 
crumbs and cook 2 minutes, add chicken, well beaten 
yolks of eggs, salt, pepper and chopped parsley and cook 
1 minute. When cool fold in the whites beaten stiff and 
dry. Bake in a buttered baking dish. Set in a pan of 
hot water, 35 minutes in a slow oven. It should be firm 
to the touch when done. If for luncheon, serve with to- 
mato sauce. Mrs. W. N. Shepard. 

CURRY BEEF BALLS. 

One pound uncooked beef ground fine, 1 level teaspoon 
Consumers* Milk Co. Pasteurized Milk and Cream will Please 



^ I 



100 For Dainty Delicious Desserts use Knox Gelatine 

salt, ^ teaspoon black pepper and a generous pinch of 
cayenne. Form into balls about the size of an English 
walnut. Put 1 large tablespoon butter in sauce pan with 
1 minced onion. Cook the onion without browning until 
soft, add 1 teaspoon curry powder. Put in the beef balls 
and shake carefully. Turn blaze very low and let sim- 
mer for 5 minutes. Put 1 tablespoon flour in another 
sauce pan , blend with tablespoon butter, add 1 cup 
strained tomato, pinch salt and dash of pepper and bring 
to boiling point. Pour over the beef balls and cook 
slowly for 5 minutes. Serve plain or with flaked rice. 

Mrs. L. E. Purves. 

MACARONI AND HAM. 

Put in a buttered pudding dish boiled macaroni in 
layers with minced ham. Season the ham with a little 
mustard or onion juice. Beat 1 egg and mix with 1 cup 
of milk. Pour over all and bake in quick oven 15 min- 
utes. Miss Eoss. 

HAM SOUFPIiE. 

One cooked minced ham, 1 cup sweet cream, whites 
of 2 eggs beaten stiff, season with paprika and bake in a 
buttered mold for fifteen minutes. Serve with tomato 
sauce. Mrs. F. T. Nye. 

TIMBAI/ES OF UVEB. 

One pint cooked liver, 1 cup bread crumbs, 1 cup stock 
or milk, 2 tablespoons butter, 2 eggs, salt, pepper, onion 
juice, parsley. Chop liver fine, soften bread crumbs in 
the stock. Mix all together, add butter, salt, pepper, a 
little onion juice and some cut parsley, lastly 2 beaten 
eggs. Fill well buttered moulds and cook in a moderate 
oven in a pan of water for 25 minutes. Turn out 

Vale Bakery (Inc.) the finest Bakery Goods, Ice Gream, Ices. 



Use Knox Gelatine if you would be sure of results 101 

on a hot platter and surround with brown mushroom 
sauce. 

MEAT LOAF IN MOB. 

Remove skin, gristle and bone from left-over fowl or 
roast meat of any kind. Mince fine and combine with 
equal quantity of cracker crumbs, season as desired. 
Moisten with milk, add beaten egg, 1 to each pint of mix- 
ture. Line a mould with well cooked rice. Fill with 
meat, cover with rice and steam for 1 hour. Turn out on 
platter and pour tomato sauce around it. 

Mrs. Leek. 

OASSEROIiE OF RICE AND MEAT. 

Line a mould, slightly greased, with steamed rice. Fill 
center with 2 cups finely chopped cooked meat, highly 
seasoned with salt, pepper, red pepper, celery salt, onion 
juice and lemon juice, i^ cup cracker crumbs, 1 egg 
slightly beaten, enough hot stock or water to moisten it. 
Cover meat with rice, then buttered paper. Steam 45 
minutes. Serve on hot platter and surround with to- 
mato sauce. 

DUTCH STEW. 

Cut 2 pounds round steak in serving pieces. Put in a 
casserole with 1 cup bread crumbs, 1 cup pearl tapioca, 
% can peas, ^2 ^^^ tomatoes, a large onion sliced, and a 
carrot if you like the flavor. Cover with water and cook 
covered very slowly 3 hours or more. Add salt and pep- 
per and serve. Mrs. John Kood. 

AMERICAN BAKED OOULASCH. 

Three small onions, 2 cups macaroni, 2 pounds round 
steak, 1 pint can tomatoes, l^ cup butter, salt, pepper and 
paprika. Boil the macaroni in slightly salted water for 
10 minutes and drain. Slice the onions and frizzle in the 

Consumers Milk Co. guarantee their pasteurized milk & cream 



102 Knox Gelatine makes Desserts, Salads, Candies, Btc. 

butter until they begin to brown. This can be done in 
the baking dish. Add the steak cut in 1 inch cubes, 
spread the macaroni over this and pour the tomatoes 
over all. The tomatoes should be quite liquid. Season 
to taste as you assemble the dish. More onions may be 
used or left-over meat. Bake in a slow oven 3 hours 
with fresh meat. 1 hour if cooked meat is used. Will 
serve 8 to 10. Mrs. F. F. Qorham. 

MEAT SOUFFLiE. 

One cup milk, 1 tablespoon butter, 1 tablespoon flour, 
1 cup chopped meat, 2 eggs, salt and pepper. Make 
cream sauce of milk, butter and flour.. Stir in beaten 
yolks. Eemove from fire and add chopped meat and 
stiffly beaten whites of eggs. Bake 25 minutes in but- 
tered dish. Mrs. E. G. Smith. 

ENGLISH MEAT TURNOVERS. 

Roll pie crust as for pie. Place on this thin slices 
of uncooked potatoes, a generous amount of uncooked 
pork chops, and round steak in cubes, also chopped 
onion, salt and pepper. Turn over the pie crust, moisten 
and pinch down edges. Bake about 1^^ hours. Do not 
make crust to rich. 

SPANISH MEAT BAIiLS. 

One can tomatoes, 1 chopped onion, 1% pounds 
chopped round steak, y^ loaf soaked bread, 1 ^%%, Pa- 
prika and salt to taste. Cook tomato and onion y^ hour, 
mould meat, bread and egg into small balls, then cook in 
tomato % of an hour. Season with pinch of cayenne 
and salt. Mrs. Lou Rosenblatt. 

MEAT POP OVERS. 

Use for these a cup of cold meat finely chopped. Make 
a batter of 2 eggs, 1 cup milk, 1 cup flour, salt, cayenne. 

Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. 



Try the Knox Gelatine recipes found in tliis book 103 

Beat well and stir in the meat. Bake in hot greased 
pans about 15 minutes. Ella K. Stiles. 

CHIIJ-CON-CARNE. 

Two pounds beef, 12 onions, 1 quart tomatoes, 1 can 
kidney beans, 1 teaspoon Mexican Powder, V^ teaspoon 
cayenne pepper, 14 teaspoon black pepper, 1 tablespoon 
salt, 3 quarts hot water. Put beef and onions through 
coarse food chopper, then in frying pan with a little 
lard and heat imtil the meat changes color, but not fry. 
Turn this with the other ingredients into a kettle and 
cook over a slow fire 3 hours. Add the beans the last 
half hour. Mrs. Crawford. 

TURKISH PILAF. 

Three pounds of stewed beef, 1 can tomatoes, 2% cups 
boiled rice, % cup butter, salt and pepper, y^ teaspoon 
onion juice. Grind the stewed meat and mix with other 
ingredients and bake in buttered pan in a moderate oven 
25 minutes. Mrs. Hammill. 

CREAMED SWEETBREADS. 

Parboil 2 sweetbreads and cut in i/^ inch cubes. Ee- 
heat in 1 cup white sauce. Serve on golden toast. 

Mrs. Eobert Peet. 

SWEEXTBREADS SOUTHERN STYLE. 

Cook sweetbreads and cut in pieces. To each cup 
add 1^2 <?ups bread broken fine but not grated, 2 whole 
eggs and salt and pepper to taste, mixing well. Put a 
generous amount of butter in the spider, add mixture 
Cover and cook slowly until brown, turn over and brown. 
Remove to hot dish, heat 14 ^^P cream in same spider 
and pour over contents of dish. C. K. H. 

Consumers* Milk Company, 432-434 Broad Street. 



104 Knox Gelatine Is guaranteed to please or money tmck 

SWEETBREADS IN MUSHROOM SAUGB AND 

PUREE OF PEAS. 

Blanch 1 pound of sweetbreads and cook in boiling 
water until tender, salt and drain. When cool cut in 
cubes. Mix 1 tablespoon flour with 1 of butter, stir over 
the fire until it bubbles, add y^ pint white stock — chicken 
is best, a tablespoon each grated onion and chopped pars- 
ley, a teaspoon salt and a dash of cayenne. Cook smooth 
and add a can of button mushrooms, % cup cream and 
the sweetbreads. Cook a pint of green peas or a can of 
peas, drain, rub through a sieve. Return to fire and cook 
dry, add a tablespoon butter, teaspoon salt, dash of pep- 
per. Pour the puree of peas into a pastry bag and make 
little nests or round it up with a spoon with hollow in 
center and fill with the sweetbreads and garnish with 
parsley. Serve hot. Mrs. W. C. Weirick. 

SCHINKEN-NUDELN. 

For the noodle : 4 eggs, 4 tablespoons milk, and flour 
as much as they will accept. Put flour in a bowl, make 
a hole in the center and pour in the eggs and milk. Stir 
with a knife to make a soft dough. Lay on the board and 
with constant addition of flour work to smooth, very 
fine dough. The longer the dough is worked, the better 
the noodles. Cut into 4 pieces, roll as thin as paper and 
hang up to dry. By the time the last piece is rolled out, 
the first is ready for cutting. Dust over with a little 
flour, roll up and cut into strips 1-3 inch wide. Boil in 
salted water until tender. Put in colander and pour 
boiling water over them. Allow to drain. For the 
Schinken-Nudeln : Simmer an onion, finely chopped, and 
some finely cut parsley in a little butter. Mix this with 
6 whole eggs and the yolks of 6, 1 pint of either sweet or 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Knox Acidnlated pkg. contains flavoring and coloring 105 

sour cream, % teaspoon mace or nutmeg, and 1 pound 
ham, freed from all fat and finely chopped. Add the 
noodles and mix well. Butter a baking dish, pour in the 
mixture, sprinkle with fine bread crumbs. Dot with but- 
ter and bake about i/^ hour. Serve baked apples with this 
dish. Mrs. Menger. 

TRUFFUEJ SAUCE. 

One tablespoon butter, 2 tablespoons flour, 2 table- 
spoons chopped truffle, 2 tablespoons sherry, 2 cups 
chicken broth, pepper and salt, and 4 tablespoons 
whipped cream. Put butter in pan, melt and add the 
flour, then add the broth, beat well and add the truffles, 
and lastly the whipped cream. Serve with any kind of 
entree. If served with fish, substitute fish broth for the 
chicken broth. Mrs. Hiram Morgan. 

VEAIi CROQUETTES. 

Two cups chopped cold cooked veal, y^ teaspoon salt, 
1/4 teaspoon pepper, few drops onion juice, yolk of 1 ^^'g^ 
1 cup thick sauce made of white soup stock. Mix ingre- 
dients in order given. • Cool, shape, crumb and fry. 

CORN CHOWDER. 

Put a generous i^ c"P salt pork in a sauce pan over 
the fire, when it begins to fry, add 1 onion sliced. Stir 
until it begins to brown, then add 1 cup corn, 1 cup 
raw potato, cut in dice, 1 quart boiling water, 1 table- 
spoon butter. Cook ^ hour, then add 1 tablespoon flour, 
1 pint milk, ^'teaspoon salt, pepper. When it boils add 
6 rolled crackers and serve. Miss Eoss. 

APPIiE FRITTERS. 

One cup flour, 1 teaspoon baking powder, 1 level tea- 
spoon powdered sugar, 1 beaten egg, ^ cup milk, 2 apples 

Consumers* Bfilk Co. will serve you with pure pasteurized milk 



106 KXOX Gelatine is clear and sparkling 

pared and cut in cubes, hot fat for frying. Sift together 
the flour, baking powder, sugar and salt. Add the milk 
to beaten egg and stir in dry ingredients, then the cubes 
of apple. Drop the batter into fat by spoonfuls and fry 
until brown. Serve with sauce or any kind of fruit. 

Mrs. Esther Ramsey. 

MAOABONI OB SPAGHETTI CROQUETTES. 

One-half cup macaroni cooked tender (20 minutes), 
2 tablespoons butter, 3 tablespoons flour, ^ teaspoon 
salt, 2 tablespoons cheese, % cup milk. Make a cream 
sauce of butter, flour, salt and milk. Add cheese and 
when melted add macaroni. Mix thoroughly and turn 
into a shallow dish to cool. Roll in bread crumbs, then 
egg, then bread crumbs again and fry in deep fat. Serve 
with tomato sauce. 

POTATO FRITTERS. 

One cup mashed potatoes, 2 eggs well beaten, 3 table- 
spoons flour, season to taste. Beat thoroughly and let 
stand y^ hour. Drop in small spoonfuls in hot fat. Only 
small amount of fat is needed. Mrs. Wheeler. 

MUSHROOM ESOAIiLOP. 

Make white sauce of 1 pint milk, 1 tablespoon each 
butter and flour. Cut 1 can of mushrooms in small 
pieces, put in white sauce after it is cool. 1 cup 
ground peanuts, 2 cups bread crumbs in which you put 
^ cup melted butter. In greased pan put layer of 
crumbs, peanuts and mushrooms with white sauce and 
continue until dish is filled. Cook in slow oven an hour. 

Mrs. C. B. Tousley, Fort Atkinson. 

ITAIilAN MACAROXI— UMBERTO SPECIAL. 

Chop fine small amount onion, garlic and several 
Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



Kbox Gelatine solve;s '*What to have for dessert?** 107 

slices bacon. Frj these in butter for about 10 minutes, 
add 4 tomatoes, cut fine (or equal amount of canned 
ones) cook thoroughly and season with nutmeg, whole 
cloves, salt and pepper. Cook still more and then add 
hot water as needed and dried mushrooms, green peppers 
and small piece of chopped veal. Have macaroni cooked 
and pour this over and sprinkle with grated cheese, pre- 
ferably Italian. Serve at once. Mrs. Wilford. 

BAKED MACAROXI AND CHEESE. 

One and one-half cups broken macaroni, y2 cup grated 
cheese, 1 cup white sauce, i^ cups bread crumbs. Cook 
macaroni in salted boiling water 25 minutes. Strain and 
run cold water over it. Put in buttered baking dish, 
pour white sauce over it, buttered bread crumbs on top. 
White Sauce: 1 tablespoon flour, 1 cup milk, 2 table- 
spoons butter, 14 teaspoon salt, add cheese last. But- 
tered Bread Crumbs: Put bread through grinder, add 
butter to moisten. Mrs. Wolter. 

mJT LOAF (Meat Substitute.) 

One cup chopped nut meats, 2 cups bread crumbs, ^ 
cup hot water, ^/^ cup melted butter, 1 egg, % teaspoon 
onion extract, 1 teaspoon salt, 14 teaspoon pepper. Mix 
all these ingredients together. Put into a buttered tin. 
Bake for 1 hour in a moderate oven, covering the first 
half hour of the time. Turn out on a hot dish, sprinkle 
chopped nut meats on top and serve. 

Mrs. L. J. Wilkinson. 

OKRA GUMBO. 

Two or 3 slices bacon, butter size of egg, 1 medium 
sized onion, 1 pint tomatoes cut, 1 pint corn cut fine, 1 
cup boiled rice, 2 cups stock, 1 pint steamed okra, salt 

Consumers Milk Co., Telephone 828. 



108 Knox Acidulated Gelatine saves time sqneezlng lemons 

and pepper to taste. Cut bacon small and fry in skillet, 
add butter, minced onion. Fry brown, add tomatoes, cut 
in bits, the com cut fine from the cob, the boiled rice 
and stock (chicken preferred). Season and add bits of 
chicken, ham or cold steak, also the okra which has been 
cut and steamed. Let all simmer about an hour. 

PEANUT SAUSAGE. 

Cream 5 teaspoons peanut butter with ^ cup water, 
add 1 large cup grated bread crumbs, 14 teasjwon salt 
and 1 teaspoon minced onion and a dash of powdered 
sage. Form in small cakes, fry in butter until a golden 
brown. Mrs. L. E. Purves. 

''PEPPER POT.** (Old Fashioned Sapper Dish.) 

Eaw potatoes peeled and sliced in ^ inch slices. Put 
layer of potatoes, salt, pepper and bits of butter, then a 
few slices of onion, another layer of potatoes, then sea- 
soning until you have amount required for family. Cover 
with boiling water and cook slowly for a few minutes or 
until potatoes are soft. Mak6 dumplings and cover 
tightly 15 minutes longer. For dumplings use: 1 pint 
sifted flour, 1 teaspoon salt, 1^ teaspoon sugar, 1 heaping 
teaspoon baking powder, 1 cup milk. Mrs. Collie. 

IRISH MACARONI. 

One pint mashed potatoes instead of macaroni, season 
with butter, salt and pepper, add some cream, 1 egg well 
beaten, about 1 cup grated cheese. Put in a baking dish, 
cover with grated cheese, bake until brown. Serve hot. 

Mrs. Rosenberg. 

CURRY AND RICE. 

Put 1 cup best rice, generous pinch of salt and 2 cups 
water into a double boiler anrf cook until rice is tender 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Knox Gelatine is economical— 4 pints in each package 109 

and the water all steamed away. Curry: Put % 
Spanish onion through the meat chopper and cook brown 
in 2 heaping tablespoons butter. Add 2 cups water and 
let boil a few minutes. Wet up flour and thicken the 
above to the consistency of gravy. Season to taste with 
salt and curry powder (Crosse and BlackwelPs pre- 
•ferred). Cut up 1 pound cooked veal steak into cubes, 
but do not put through meat chopper, add % can peas 
and 4 medium cold boiled potatoes cut into small pieces. 
Simmer until rice is done. If a meat curry is desired, 
omit the peas and potatoes and use Hamburg steak. 
Serve the curry and rice in separate tureens, and pass 
with them peeled ice cold bananas and imported chutney. 

N. A. Corcoran. 

RICE AND NUT RAREBIT. 

Melt 1 tablespoon butter, add 1 tablespoon flour. 
Add slowly 1^/^ cups or more of milk. When smooth 
add % cup cheese cut small and stir until cheese is 
melted. Add y^ cup boiled rice, 1-3 cup chopped nuts. 
Season with salt and pepper and serve on toast. 

Miss Boss. 

RISOTTO. 
(Recipe From an Italian Restaurant in London.) 

Rice already cooked. A medium sized onion, chopped 
and cooked in frying pan with piece of butter a little 
larger than the onion. After onion begins to fry, add the 
rice, stir carefully with wooden spoon and add slowly 2 
cups pure white bouillon. Cook slowly for a few mo- 
ments. Add a little curry and sprinkle with Parmesan 
cheese. Serve hot. Mrs. F. E. Converse. 

SPAGHETTI. 

Cook y^, ^ox spaghetti in salted water until very ten- 
Oonsnmers* Milk Co. snpplies Buttermilk churned from cream 



110 Knox Gelatiiie makes a transparent tender Jelly 

der, add a cooked onion, 2 cups tomatoes, a speck of cin- 
namon and 1 clove. Boil all together a few minutes; 
set away for several hours. When wanted for use, add 
quite a little cheese and a few bread crumbs, sprinkle 
bread crumbs on top, add small pieces of butter. Bake 
y2 hour. Mrs. Loar. 

SPAGHETTI. 

One quart spaghetti, 1 pint tomatoes, i/^ cup bacon, 
^ cup onions. Fry the minced bacon, add the minced 
onion and tomatoes, salt and pepper to taste. Cover the 
spaghetti with boiling water and 1 teaspoon salt. When 
soft drain and add to the above mixture. Serve hot. 

TOMATO TOAST. 

One quart tomatoes, (fresh pulp or canned), 1 onion 
chopped fine, 1 tablespoon sugar, salt and pepper to 
taste, 2 heaping tablespoons butter, ^ teaspoon soda, 
^ pint cream. Cook tomato, onion, sugar, salt and pep- 
per until onion is cooked, about % hour, then add butter 
and soda, then cream. Do not boil after cream is added. 
Have ready slices of toast and cover with the tomato. 
This is nice for chafing dish. 

Mrs. W. C. Weirick. 

CORN MEAIi MUSH. 

Mix y2 teaspoon salt, 1 cup corn meal, 1 tablespoon 
flour and add 1 cup cold milk or water and stir to a 
smooth paste. Stir the mixture gradually into 1 quart 
boiling water and mix well. Boil 1 hour stirring often, 
or cook 2 hours in fireless cooker. To fry: Put mush 
in baking powder cans to cool. Slice and fry slowly in 
butter. Cream of wheat may be treated in the same way. 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Desserts made in a short time with Knox Gelatine 111 

ROSETTES. 

Take 2 eggs, 1 teaspoon sugar, y/^ teaspoon salt, 1 cup 
milk, and 1 cup flour (a little more if necessary). Beat 
eggs slightly with sugar and salt, add milk and flour and 
beat until smooth. Heat rosette iron in hot lard befoni 
putting it into the batter, not letting the batter come up 
over the top of the iron. Eeturn it to the hot lardi thor- 
oughly covering it for at least 20 seconds and not over 
35 seconds. This makes about 40 rosettes. 

Mrs. A. H. Van Tassel. 

PLAIN BOILED BICE. 

Put 1 cup well washed rice in 8 cups salted boiling 
water. Cook until grains are tender. Drain and serve 
with butter and sugar. 



Tiy Ck>nsnmers Milk Co.*s Scientifically Pasteurized Milk. 



John Schneiberg 



Building Contractor 



BELOIT, WISCONSIN 



The L. C. Hyde & Brittan Bank 

Walter M. Brittan, Preadent Edgar S. Greene, Cashier 
Roy K. Rodcwell, Asst Cashier 

ESTABLISHED IN 18S4 



^ 



^ 



^ 



BELOIT 



WISCONSIN 




114 KNOX Gelatine improves Soups and Gravies 

Meat, Poultry, Game, Fish and Sauces. 

POT ROAST OP BEEF. 

Put a tablespoon of lard and a tablespoon of butter in 
an iron kettle and let get smoking hot. Then put in your 
roast and let brown on all sides. Cover with enough boil- 
ing water to let it cook thoroughly, adding salt, pepper 
and an onion if desired. Mrs. W. C. Weirick. 

ROAST BEEF WITH YORKSHIRE PUDDING. 

Dredge roast with flour lightly, rubbing in salt and 
pepper. Allow 20 minutes for each pound of meat. Put 
into hot oven to brown quickly, then decrease heat and 
bake steadily, adding a little water if necessary, but be 
sure YQVL have some good rich drippings in which to bake 
the pudding. When meat is done pour some of the drip- 
pings into a hot dripping pan and pour in the pudding. 
Make a rick gravy of the balance. Pudding: 3 eggs 
beaten separately, 2 cups milk, V/2 cups flour, a little 
salt, 2 level teaspoons baking powder. Bake. Cut in 
squares and put on platter around the roast. 

Mrs. W. C. Weirick. 

BAKED ROUND STEAK WITH TOMATO DRESSING. 

One round of good steak, cut ^ iches thick, cut the 
fibre by pounding with edge of a heavy plate, on both 
sides of steak, rub l^ cup flour on each side of steak, rub 
it in thoroughly, place in hot baking pan, with heaping 
tablespoon of butter, until both sides are well seared over, 
then cover with 1 quart tomatoes, and a grated onion, 
salt and pepper. Bake in slow oven until the meat is 
tender, or about 2 hours. Mrs. A. N. Bort. 

Vale Bakery, Inc — ^The finest Bakery Goods, Ice Cream, etc 



} 



Knox Gelatine measured ready for use— -in 2 envelopes 115 

broiiaEd porter house steak. 

Select a choice steak iy2 inches thick, wipe dry and re- 
move bone. Ponnd with the cleaver dipped in cold water, 
several times. Light the oven 5 minutes before using. 
Grease broiler with a piece of the suet. Place steak on 
broiler and return to oven, placing it so flame will not 
touch the meat, and sear steak over. Turn with 2 forks, 
being careful not to pierce the seared top. and continue 
turning often until the steak is a rich brown, then lower 
broiler and reduce the heat. Continue turning steak and 
baste with the drippings. When done remove to hot plat- 
ter, sprinkle with salt and butter, or Maitre de Hotel 
butter, and garnish if desired with fried tomatoes. 

SMOTHERED WITH ONIONS. 

Broil as above and cover with a thick layer of fried 
onions. 

WITH MUSHROOMS. 

Broil as above and pour over a mushroom sauce made 
of the gravy thickened with flour, salt and button mush- 
rooms. 

BROIIiED STEAK WITH OYSTERS PLUMPED IN 

BACON PAT. 

Pick over and wash 1 quart of select oysters and drain* 
Heat an iron spider hissing hot and lay in slices of bacon. 
Cook until crisp, turning often. Remove bacon and add 
oysters to hot bacon fat. Toss them until the soft part 
of the oysters are plumped and the gills curled. Be care- 
ful not to cook them too long. Skim them out of the fat 
and put them over and around beefsteak broiled as above. 
Sprinkle with salt and paprika and lay the crisp bacon 
on top of oysters. Garnish with parsley and serve very 
hot. Mrs. W. C. Weirick. 

Consumers Milk Company, 482 and 434 Broad Street. 



116 Send for free sample of KNOX Gelatine 

PAN BROII4ED STEAK. 

Heat an iron spider hissing hot. Lay in it a porter 
house steak, boned and trimmed. Sear, tnrn it over and 
sear on the other side. Turn often, being careful not to 
pierce it and cook more slowly until finished. Take up 
on hot platter, salt, pepper and butter. 

PLANKBD STEAK. 

Have choice sirloin steak, cut almost 2 inches thick 
and cut through edges to prevent curling. Heat gas oven 
8 or 10 minutes and set plank in upper oven to heat while 
meat is broiling beneath flame. Brown steak quickly on 
both sides, then reduce flame and finish cooking more 
slowly. Place meat on the plank, season well with salt, 
pepper and butter creamed with lemon juice and minced 
parsley. Garnish with pcJtato border and small stuffed 
tomatoes, pimentos or green peppers and cress. 

C. Turner, Elk's Club. 

SPANISH STEAK. 

Buy thfe tender part of a round steak, 2 inches thick. 
Into this pound a large coffee cup of flour. Into a hot 
iron spider put a heaping tablespoon of butter and 1 of 
lard. 3rown the steak in this on both sides. Then over 
it slice a good sized onion, salt and pepper (and a bay 
leaf if liked). Cover with boiling water. Let cook for 
15 minutes covered, then remove cover and simmer for 2^^ 
hours, being careful to prevent its burning. The gravy 
when done will be thick and rich. Potatoes pared and cut 
in half lengthwise may be laid in the gravy and cooked 
until brown. Mrs. A. I. Draper, Danville, 111. 

BEEF TENDERIX>IN. 

Small beef tenderloins are delicious when spread with 
Vale Bakerjr (Inc.) the finest Bakery Good8« Ice dream. Ices. 



Try Knox Acidulated Gelatine with Lemon Flavor 117 

a dressing as for turkey and rolled like jelly cake, roasted 
in the oven. Veal may be cooked the same way. L. W. 

STUFFED BEEF STEAK. 

Take a rump steak about an inch thick. Spread over 
the steak a good stuffing. Boll it up and sew together 
with coarse thread. Lay it on a rack in an iron pot, 
just so it does not touch, and put in just enough water 
to cover it, adding a tablespoon of butter or drippings. 
Let it stew slowly for 2 hours, longer if necessary. 
Thicken the gravy and turn over to serve. 

BEEF liOAF. 

Three pounds beef, % pound salt pork, 1 cup bread 
crumbs, 2 eggs, 1 cup milk, pepper and salt. Bake 2^ 
hours in slow oven, Mrs. Kilboume. 

TENDER BOUND STEAK. 

Pound V^ cup flour, 1 teaspoon salt and ^ teaspoon 
pepper into both sides of round steak. Put suet or drip- 
pings into frying pan, when hot sear both sides of steak 
well, then nearly cover with hot water. Cover pan to re- 
tain steam and cook for 20 minutes or until water evapor- 
ates. Allow steak to brown on both sides, then serve with 
gravy made in pan. C. L. S. H- 

SPIDEB BOAST. 

Slice of round of beef 2 inches thick, boiling water, 
salt, small onion sliced. Put meat in spider with water, 
salt and onion on top. Cover tightly and cook slowly 4 
hours, being careful not to let it boil dry. Brown nicely 
on both sides before removing from spider. Have gravy 
of liquor in the spider and pour over meat on platter. 

Mrs. Bowell. 

Consumers* Milk Co. guarantee the best Pasteurized Bfilk 



118 Knox Gelatine makes dainty desserts for dainty people 

BEEF STEW. 

Remove fat and strings from nice slice of round steak 
and cut in small pieces. Brown large tablespoon butter 
and tablespoon flour in a frying pan. Put in steak let- 
ting it brown well. This will take about 10 minutes, 
then pour on boiling water until meat is more than cov- 
ered. Cook until meat is tender, then add sliced cooked 
potatoes, salt, pepper and a little onion if desired. Put 
in oven for y^ hour, add more water if needed. 

Mrs. Joshua Poster. 

FROZEN BEEF. 

Freeze hard a thick round beef steak, shave with the 
grain, as fine as possible- Put i^ tablespoon butter in 
hot spider, add frozen meat, cover closely and sinmier 2 
hours, season with salt and pepper. Toward the last add 
a tablespoon or so of hot water. Mrs. F. T. Nye. 

BEEF liOAF. 

Two and one-half pounds chopped beef (round), ^ 
pound suet, 1 large onion, y^ teaspoon pepper, 1 table- 
spoon salt. Put beef and suet through grinder, chop 
onion very fine, and add to beef and suet, salt and pepper. 
Knead 15 minutes and form into loaf. Bake, basting fre- 
quently, % of an hour. Mrs. Mose Rosenblatt. 

STEWED VEAL WITH DUMPMNGS. 

Three pounds of veal cut up. Remove the sctim as it 
rises and salt to taste, add 1 tablespoon butter and a 
sliced Spanish onion. Stew 1^ hours. Dumplings: 2 
cups flour, 4 level teaspoons baking powder, pinch of salt, 
sift; lard size of an egg worked into the flour. Wet up 
with 1 cup milk, into which a beaten egg has been stirred, 
use more milk if not soft enough. Drop a spoonful at a 

Vale Bakery, Inc., Ice Cream, Sberbets and Ices 



Pink coloring for desserts in each pkg. of Knox G^atine 119 

time on the meat. Cook 20 minutes without removing 
cover Take up meat and dumplings on a platter. Wet 
2 tablespoons flour in a little cold water, rub until smooth, 
and stir into the broth. Cook until it thickens, then pour 
over the stew. N. A. Corcoran. 

VEAL IN MHiK. 

Get a veal steak about % inch thick, cut into pieces 
large enough to serve. Dip each piece in beaten egg, then 
in bread crumbs; have an iron spider piping hot with 14 
inch of hot fat in the bottom. Fry the veal quickly on both 
sides until a light brown, then pour milk into the spider 
until it comes almost to the top of veal. Cover tightly 
and place in a slow oven for about an hour. The last 15 
minutes remove lid so that veal will be crisp. 1 pound 
of veal will serve 4 persons bountifully. 

Mrs. A. S. Thompson. 

VEAIi BIRDd. 

Cut slices from the round very thin, remove the bone 
and trim off all fat, skin and ragged edges. Pound thin 
as possible and cut into even pieces, 4 or 5 inches square. 
Take the scraps trimmed off and a little salt pork, chop 
fine, se^on with cayenne pepper, salt, a little lemon juice 
and paifiley. Bpread some of this on the pieces of veal, 
roll tightly and either tie or fasten with toothpicks- Roll 
each one in flour and brown in butter. When brown, 
cover with boiling water and simmer until tender, from 
% of an hour to 1 hour. 15 minutes before done, stir in 
] cup whipped sweet cream. Serve with gravy. 

Mrs. O. T. Thompson. 

Gonsumerg Milk Company, Telephone 823. 



§ 

I 



120 Where recipes call for Gelatine use KNOX Gelatine 

VEAL LOAF. 

Two pounds veal, i^ pound fresh lean pork, y^ pound 
salt pork all chopped together, 1 cup cracker crumbs, 1 
cup sweet milk, 1 egg beaten in the milk, 1 tablespoon salt, 
1 tablespoon butter, 1 teaspoon pepper and sage together. 
Bake until brown on top and baste while baking with 
milk. Mrs. C. H. Menzie. 

VEAL LOAF. 

Three pounds uncooked veal, y^ pound uncooked salt 
pork, chop fine, 1 cup rolled crackers, 1 egg well beaten, 
1 tablespoon sugar, 2 teaspoons salt, 1 teaspoon pepper, 
% cup sweet milk. Make into a round loaf, and bake in 
a moderate oven 2 hours. Serve with tomato sauce, hot. 

BOAST VEAL AND HAM. 

Two medium thick veal cutlets, rather small in 
circumference. On one of them place a thick slice of 
ham and cover with the other cutlet, just as you would 
make a sandwich. Place in a roasting pan and cook in a 
hot oven at first to sear the meat, then reduce the heat to 
moderation. Baste frequently. Mrs. A. H. Van Tassel. 

VEAL CUTLETS BROILED. 

Trim cutlets evenly, sprinkle both sides with salt and 
pepper, dip in melted butter and broil slowly. Gamislf 
with lemon and parsley. 

BREADED LAMB CHOPS. 

Season with salt and pepper some fine crumbs, trim 
the chops, dip in lemon juice, then in crumbs, then in 
beaten egg, then in crumbs. Have ready a spider with 
plenty of hot lard and butter, and fry the chops, not too 
fast. 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Give the growing children KNOX Gelatine 121 

ON COOKING VENISON. 

Our forefathers provided venison as a staple article of 
food and the old cook books contain recipes for preparing 
it. But today, in many parts of our country, venison is 
unobtainable, unless there is a hunter in the family, or a 
friend who can supply it, and this may be the reason that 
many of the newer cook books do not mention it. 

Each season for more than 20 years our hunter, has 
brought home his deer — so that the following suggestions 
possess at least the merit of having been yirell tried and 
proven. All young and tender venison may be cooked 
just like any other meat, always remembering that it has 
a wild and gamy flavor of its own which one has to learn 
to like. However, it is most often the big deer with 
spreading antlers that tempts the hunter and thus he is 
able to supply his friends with choice roasts and steaks. 
The meat of the larger and older deer is very likely to be 
strong-flavored and somewhat tough, but perfectly deli- 
cious and tender if one knows how to cook it. If it seems 
necessary, parboil the venison for a few minutes in boiling 
water to which a generous pinch of soda has been added. 
Always baste roasting venison often and carefully, as it is 
naturally a dry meat, and always have all plates and plat- 
ters on which it is served piping hot, as the fat becomes 
tallow-like when it cools. We always cook it well done, 
but that is only our preference and use an enameled plat- 
ter for serving. Minnie N. Meyers. 

ROAST VENISON. 

Unless the roasting piece has plenty of its own fat, 
either lard, or spread thickly with slices of salt pork or 
bacon, dredge with flour, salt and pepper, and lay in tray 
of roaster with a little boiling water poured around it. 

Consumers* Milk Company, 482-484 Broad Street. 



122 A Knox Gelatine Dessert or Salad is attractive 

Put in hot oven until meat has nicely browned, then lower 
the heat and cook slowly, basting often and thoroughly 
with the rich drippings which will soon form in the pan, 
until done as preferred, making a brown gravy as for any 
other roast. Venison requires the same time for roast- 
ing that is allowed for other meats, the weight being 
equal. M. N. M. 

STEWBD VENISON. 

Many hunters prefer this dish to any, and for it may 
be used to best advantage the rib pieces, cut up into por- 
tions suitable for serving. If it seems necessary parboil 
in soda-water a few minutes ; remove to a kettle and cover 
with boiling water; allow to cook slowly, closely covered, 
adding salt to taste when nearly done. When perfectly 
tender remove meat to a hot spider and brown each piece 
uniformly, in either butter or bacon fat. Lay the meat on 
a hot platter and after pouring off most of the fat left 
in the spider, thicken the remaining portion with flour, 
and add liquid from the stewing kettle to make a smooth 
gravy, which may be either poured over the meat on the 
platter or served separately in a hot gravy boat. M. N. M. 

VENISON STEAK. 

If one is sure the steak is tender it will be delicious 
broiled, or cooked like a beef steak, but if there is any 
question about it, this method of preparing it will sur- 
prise and please. Place the steaks in an iron spider and 
pour over enough boiling water to just cover the meat, 
cook covered, turning the meat often, until tender, and 
the water has been absorbed. Add butter or bacon fat to 
the spider, in which brown each piece of meat on all sides, 
also sprinkling well with salt and pepper. Eemove the 
venison to a hot platter, dot generously with bits of but- 

Vale Bakery, Inc — The finest Bakery Goods, Ice Gream, etc. 



Knox Gelatine is the one dessert for all appetites 123 

ter and pour over it a rich gravy made by adding a little 
boiling water to the drippings in the spider. Set in a 
hot oven until the butter is melted and then serve, a dish 
that literally melts in the mouth. All unsightly and less 
desirable parts may be carefully cooked and used for 
mince meat. Minnie N. Meyers. 

LEG OP MUTTON A LA VENISON. 

Remove rough fat and lay mutton in deep earthen 
dish, rub into it thoroughly the following: 1 teaspoon 
each of salt, celery salt, brown sugar, black pepper, Eng- 
lish mustard, allspice and some sweet herbs, powdered 
and mixed ; after which, pour over it slowly a teacup of 
vinegar. Cover tightly and set in a cool place for 4 or 5 
days, turning and basting often each day. To cook, put 
in a kettle 1 quart boiling water, place over it an inverted 
shallow pan and on it lay the meat just as removed from 
the pickle. Cover tightly and stew 4 hours. Do not let 
the water touch the meat. Add a cup of hot water to 
the pickle remaining and baste with it. When done, 
thicken the. liquid with flour and strain through a sieve 
to serve with meat. Serve with currant jelly as for 
venison. Mrs. F. E. Converse. 

TRIPE. 

Binse and parboil for 5 minutes, drain and dip in 
beaten eggs and then in crumbs which have been salted. 
Fry in butter and garnish with parsley. Choose the 
honeycomb tripe. C. 

PORK TENDERLOIN ROAST. 

Make a dressing of 1 cup bread crumbs, teaspoon 
sage, small onion cut fine, salt, butter and a little milk. 
For tenderloin split through middle lengthwise, rub with 

Consumers Milk Co., 432-434 Broad &L — ^Pore Whole Milk. 



124 Use KNOX Gelatine— the two quart package 

pepper and salt. Bake an hour, garnish with parsley 
and apple jelly. Mrs. L. W. Miller. 

ROAST liOm OF PORK. 

Choose a small leg of young pork, cut .a slit in the 
knuckle with a sharp' knife and fill with sage and 
chopped onions and a little salt and pepper. When half 
done score the skin in slices, not deeper than the outer 
rind. Take 4 or 5 large apples, wash and cut in slices 
without paring. Peel and slice ^ dozen good sized 
onions, fry both together in some of the i)ork fat until 
well done and brown. Serve around the pork. 

Mrs. L. W. Miller. . 

PORK OUTIiBTS. 

Put % of a pound cold roast pork and 2 small onions 
through the meat grinder, add 1 mustard spoon made 
mustard, salt and pepper and dash of paprika. Mix with 
a little stock ot milk and 1 well beaten egg. Make into 
small cutlets, dredge with crumbs and cook in deep fat. 

Mrs. F. T. Nye. 

SAUSAGE. 

Put through meat grinder 4 pounds lean, young pork. 
Mix the following seasoning through well with a fork : 
2 level tablespoons salt, 2 heaping tablespoons sage, 1 level 
teaspoon pepper, 2 teaspoons molasses, % teaspoon pa- 
prika. Mrs. Stevens. 

SPARE RIBS AND SAUER KRAUT. 

Put 1 quart of fresh kraut and 1 strip of ribs into a 
covered baking pan. Bake 6 hours in a medium oven. 

N. A. Corcoran. 

PORK CHOPS WITH DRESSING. 

Moisten bread well, season to taste with salt, pepper 

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Ask your grocer for Knox Gelatine— ^take no other 125 

and powdered sage, add piece of butter size of an egg and 
1 whole egg. Mix fine. Binse chops and wipe dry, put 
in roasting pan. Pile as much of the dressing on each 
chop as the chop will hold. Fill the pan with milk to the 
top of the chop but not so as to wet the dressing. Cover 
and bake one hour. N. A. Corcoran. 

SWEET BREADS WITH PEAS. 

Wash the sweetbreads, rejecting all membranes and 
tough portions. Let lie in salt water for an hour 
to blanch. Then drop into hot water and cook for 
20 minutes. Plunge them into very cold water for ^ 
hour, wipe dry, roll in beaten egg and crumbs, or just in 
crumbs, salt and brown in butter. Put mound of peas on 
platter and arrange sweetbreads around it. 

Mrs. W. C. Weirick. 

RABBIT. 

Soak in milk over night. Brown in butter, then put 
in casserole, cover with water and a cup of sherry wine, 
3 small onions stuck full of cloves, pepper and salt. 
Cook until tender. Thicken gravy with flour and pour 
around rabbit. Mrs. Hiram Morgan. 

UVER AND BACON. 

Fry the bacon until brown and crisp, but do not let 
burn, drain from fat and put in oven to keep warm while 
preparing the liver. Pour boiling water over the liver 
and let stand a few minutes, drain and roll each slice in 
flour, fry in the bacon fat until brown. Serve together 
on platter with a border of mashed potatoes. 

N. A. Corcoran. 

LARDED CALVES* LIVER JARDINIERE. 

One calf's liver, salt pork, 1 onion, 1 green pepper, 1 
Consumers' Milk Co., Tel. 323, Bnttermilk from chnmed cream 



126 Four Pints of Jelly in each package of Knox Gelatine 

small carrot, 2 pieces celery, 1 pint stock op water. Lard 
the liver with firm strips of salt pork, and dredge lightly 
with flour. Run through a grinder the onion, pepper, 
carrot and celery. Spread vegetables in a greased pan or 
baker and lay the liver on top. Pour in the stock or water 
and cook all about an hour, basting occasionally and sea- 
soning well when half cooked. Serve on hot platter — 
vegetables around the meat. Mrs. A. S. Thompson. 

CHOPS EX PAPUiliOTE. 

Two eggs hard boiled, 3 crackers, 3 tablespoons melted, 
butter, 2 or 3 tablespoons cream, ^ teaspoon onion juice, 
salt and pepper. Order chops prepared by scraping bone 
clean 2 inches from the end so as to put on paper frills. 
Wipe and trim. Put eggs through meat chopper, add 
finely rolled crumbs, melted butter, salt and pepper to 
taste, onion juice, add cream until right consistency to 
spread. This mixture is sufficient for 9 chops. Put a 
layer of it over each chop. Butter one side of a large 
square of white paper, wrap the chop in it and fold over 
the edges. Place in ungreased dripping pan. Bake 25 
minutes in hot oven. Remove from cases, arrange on 
platter around a center of French peas. 

Mrs. W. N. Shepard. 

MEAT LOAF. 

Put one pound each of beef, veal and fresh pork 
through the grinder, add 1 egg, 1 cup milk, a slice of 
bread, crumbed, a tablespoon ground sage, salt and pep- 
per to taste. Mould and put in a pan with a few bay 
leaves on top and bake 2 hours. Mrs. J. C. Rood. 

SPICE MEAT. 

One and one-half pounds veal, 1% pounds round steak 

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Send for the KNOX Gelatine Recipe Book 127 

put through food chopper, 2 eggs, 1 dessert spoon sage, 1 
tablespoon salt, 1 teaspoon pepper, 2 tablespoons butter, 
4 large slices bread soaked in boiling water. Put in 
shape and bake 2i/^ hours in good oven. 

Mrs. Lee Burr. 

BEEF LOAF. 

Two and one-half pounds round steak, 1 cup sweet 
milk, 2 eggs, 1 cup rolled crackers, 1 teaspoon pepper, 1 
tablespoon salt, little sage. Bake % hour. 

Mrs. Schellenger. 

HAM. 

Wash thoroughly, trim and let soak two hours. 
Use for boiling I/2 cider, % water, 1 small onion, 
4 cloves, 1/^ teaspoon mustard. When tender (about 4 
hours) skin, fill the fat with cloves about 2 inches apart, 
sprinkle plentifully with brown sugar and bake about % 
hour. • 

HAM BAKED IN MILK. 

One thick slice smoked ham, 2 tablespoons brown 
sugar, 1 teaspoon dry mustard. Kub sugar and mustard 
well into the ham. Put in iron spider, cover with hot 
milk and cook for forty minutes or until milk has cooked 
entirely away. Mrs. O. R. Foster. 

BAKED SLICED HAM. 

Get a slice of ham 2 inches thick, cut from the middle 
of the ham. Simmer from 2 to 3 hours, then stick cloves 
in it, and bits of butter. Coak soft bread in milk and 
spread over this. Bake in a moderate oven until brown. 

Mrs. Harriet Van Tassel. 

BAKED HAM. 

Boil a 16 pound ham for 3 hours, skin it and rub in 



Consumers* Milk Co. supplies Buttermilk churned from cream 



128 Simply add water and sngar to Knox Acidulated pkg. 

l^ pound brown sugar. Cover with fine bread crumbs 
and bake 2 hours. 

HUXOARIAN STEW. 

One-half pound beef, V2 pound pork, ^ pound lamb, 
y^ pound veal, cut in pieces, put in casserole, add salt 
and pepper, a little onion if you like and 1 cup of strained 
tomato. Cover and cook in moderate oven until tender. 

Hanna McQlauchlin, 

THICKENING FOR STEW. 

When cooking braised steak, stews or soups that re- 
quire a little thickening, instead of the ordinary flour 
and water, sprinkle in ^2 cup rolled oats when first put- 
ting on the stew. You will have a thickening that not only 
imparts a delicious flavor but is nutritious and saves 
time as flour often lumps. Mrs. F. T. Nye. 

HUNGARIAN GOULASCH. 

Fry an onion in butter the size of a walnut to a nice 
brown, put in a cup of canned tomatoes and y^, pound 
each of uncooked veal, pork, beef and mutton, season with 
salt and pepper, cover and simmer very slowly 2 or 8 
hours. Do not put in any water; tomatoes and juice of 
meat make a rich gravy. Mrs. F. T. Nye. 

SWEDISH MEAT BAI/LS. 

One pound round steak, ^ pound pork from the 
shoulder, 2 good sized boiled potatoes, 1 egg, 1 small 
onion, 2 tablespoons catsup, salt, pepper. Put meat and 
potato through grinder twice, add egg, grated onion, cat- 
sup, salt, pepper. Mix thoroughly, shape into balls about 
an inch in diameter. Fry in butter about 3 minutes, when 
brown on both sides add y^ cup water, and steam covered 

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Use Knox GelatiBe if you would be sure of results 129 

10 minutes. Gravy: After balls have been removed put 2 
cups boiling water in spider, 2 tablespoons catsup. 
Thicken with flour, season with salt and pepper. 

Mrs. A. Jackson. 

GRANDMA'S STUFFING. 

Melt 1-3 cup butter in y<2. cup hot water, add 14 tea- 
spoon pepper, ll^ teaspoons salt, i/4 teaspoon powdered 
sage, 1 small onion finely chopped. Crumble 1 loaf stale 
baker's bread, add to first mixture, tossing lightly with a 
fork. 

GIBLET DRESSING. 

Blend and brown 1 heaping tablespoon butter with 1 
tablespoon flour, add 1 small onion chopped fine, cook a 
moment. Into this put giblets which have been boiled 
until tender and finely chopped. Cook down until very 
thick. Salt and pepper. Into rice cooked southern 
fashion, dry and separate each kernel, add finely chopped 
parsley, add 1 egg beaten light, add giblet stew. 

Mrs. Merrill. 

BRUNSWICK STEW. (Southern.) 

Boil 1 chicken until it comes from the bones, with 1 
slice of fat bacon. Put in 1 cup small lima beans, 1 cup 
tomato, 2 large white potatoes cut in cubes, 1 small onion 
and 1 cup com. Salt and pepper to taste. If stock needs 
thickening, wet 1 tablespoon flour and stir in. 

Carrie W. Murkland. 

OLrD FASHIONED ROAST TURKEY. 

Wash thoroughly on the outside with warm water, 
soap and brush, rinse and dry. For the stuffing, use 2 
baker's loaves of 1 day old bread, crumble very fine dry, 
season highly with pepper and salt and moisten with 1 

Consumers* Milk Go. will serve yon with pure pasteurized milk 



130 Knox Gelatine makes I>esserts, Salads, Candies, EStc. 

cup melted butter. Stuff the turkey, sew up opening, 
truss legs and wings tightly, cover legs with oiled paper 
to prevent dryness. Eub over with salt and butter, 
dredge lightly with flour and put in hot oven for y^ hour 
with 1^ pints water in pan. Then cover, not closely, 
and bake moderately until tender. Then remove cover 
and brown. Mrs. W. C. Weirick. 

OYSTBR DRESSING FOR TURKEY. 

One quart oysters, 1 pound oyster crackers, ^ pound 
butter. Salt and pepper. Mrs. F. M. CJoons. 

BREADED CHICKEN. 

Cut chicken into pieces, size to serve, unless young 
and tender stew, then dip each piece first into egg, then 
into bread crumbs (twice). Season with salt and pep- 
per. Place in large baking pan with lump of butter on 
each piece of chicken. Add % cup hot water; bake 
slowly, basting often until done. Lift onto a hot platter. 
Into the pan put a cup of rich milk or cream and a cup 
of bread crumbs. Stir well until cooked, then pour over 
the chicken. It is well to have some extra sauce to serve 
with chicken. 

CREAMED CHICKEN A LA KING. 

One 5 pound chicken, 1 pound sweetbreads and 1 can 
mushrooms, 1 quart cream. Boil chicken until very ten- 
der in as little water as possible to keep from burning, 
adding a little boiling water as necessary from time to 
time. Salt when about half done. Eemove from bones 
and cut up in rather small pieces. Cook the sweetbreads 
and cut in same manner. Cut the mushrdbms in half. 
Mix all together. Make a thick white sauce of the quart 
of cream and a cup of the chicken liquor thicker than 

Vale Bakery, Inc — The finest Bakery Goods, Ice Cream, etc. 



Knox Acidulated pkg. contains flavoring and coloring 131 

ordinary white sauce and mix while hot with the chicken. 
Butter a baking dish, put in the mixture, cover with but- 
tered crumbs and bake slowly for an hour. Too long 
baking and too hot an oven will cause the cream sauce 
to separate and when done will not be creamy and 
smooth. Mrs. W. 

FRIED CHICKEN. 

Cut the chicken in pieces and put in an iron spider. 
Add 2 tablespoons butter, 2 of lard, salt and pepper, and 
hot water enough, to cover. Let cook slowly until tender 
and the water is all cooked away. Then brown gently 
adding more lard and butter if necessary. This method 
prevents the dryness so common to fried chicken. 

Mrs. W. C. Weirick. 

BAKED CHICKEN. 

Split young fowls down the back, flatten breast 
slightly, dredge with flour, season well with salt and 
pepper and cover with pieces of butter. Lay in pan and 
put in hot oven until done, basting frequently with melted 
butter and hot water. If inclined to brown too quickly, 
cover. C. D. W. 

FRICASSEE OF CHICKEN. 

Joint the chicken as for a stew, cover with boiling 
water, and cook gently until tender. Lay the pieces in a 
baking dish, salt, pepper and lay pieces of butter over 
each piece. Thicken the gravy with flour, season, pour 
over the chicken and bake until done- 

CHICKEN PIE. 

Joint chicken and stew until very tender. Remove 
from bones and cover bottom of baking dish. Set pan 

Consumers* Milk Co., Tel. 828, Buttermilk from chnmed cream 



132 A Knox Gelatine Dessert or Salad is attractive 

where chicken will keep warm while preparing broth and 
crust. Broth : 4 cups chicken broth, 1 cup milk, season 
to taste. Thicken with 1 tablespoon butter and 2 of flour 
blended together. When thick and very hot pour over 
chicken, reserving some for gravy boat. Crust: 2 cups 
flour, 4 level teaspoons baking powder, pinch of salt. 
Add 1 rounding tablespoon butter or lard. Wet up with 

1 cup milk to which 1 beaten egg has been added. Use 
more milk if dough is not soft enough. Bake in hot oven 
15 minutes or until the crust when lifted with a fork is 
baked through. N. A. Corcoran. 

ROAST TAMB DUCK. 

Prepare a young duck as turkey and stuff with the 
following : 5 cups apples peeled and cut in quarters, and 

2 cups cooked prunes. Sew up and truss tightly. 

WILD DUGK. 

In order to remove the fishy flavor, the ducks should 
be picked, singed and drawn and thoroughly washed in- 
side and outside in cold water. Cover them with boiling 
water to which has been added 1 tablespoon soda, 1 car- 
rot and 2 onions. Boil y^ hour, take ducks out and put 
into cold water, then wipe dry, season and stuff if de- 
sired with any preferred dressing. Rub breasts with 
butter and place a pair of salt pork slices over each breast 
and bake in moderate oven. Baste often with water that 
has a little onion and melted butter in it. 

Mrs. R. K. Welsh, Rockford. 

FILLETS OP TEAL DUCK. 

Take only the breasts of teal, leaving skin on and 
score lightly. Marinate these in olive oil, in which has 
been incorporated cut chives or young onion tops, parsley 

Vale Baicery, Inc., Wholesale and BetaU Bakery Goods 



KNOX Gelatine improves Soups and Gravies 133 

leaves and lemon juice. Let remain for 2 hours and when 
ready to serve cook in a little olive oil in the spider until 
brown but rare. The wild duck (larger) may be treated 
the same way. Mrs. K. K. Welsh, Rockford. 

RICE HEX. 

Take butter the size of an egg and small amount of 
bacon grease, 1 good sized onion, cut fine. Place onion, 
butter and drippings in frying pan and cook until onion 
browns- Then add rice hen which has pi*eviously been 
cut up in small pieces and well seasoned. Add 1 table- 
spoon water, cover and cook 10 minutes, then remove 
cover and turn ^ach piece of fowl until it is a nice brown. 
Before removing from fire add a little water to make 
plenty of gravy. Place fowl on platter, pour gravy over 
all. Mrs. T. Irving Gaston. 

BOAST GOOSE. 

Prepare a young goose for roasting. Stuff with apple 
dressing, rub over outside with butter and salt. Put in 
oven and let brown. In 15 minutes add 2 cups water. 
In making the gravy turn off almost all the fat before 
thickening. Stuffing: 3 cups stale bread in pieces, 3 
cups apples pared, cut in ^ inch cubes, 2^/^ tablespoons 
chopped onion, i^ teaspoon powdered sage, 2 tablespoons 
butter melted, 14 teaspoon pepper, 1 teaspoon salt. Mix 
and fill goose. 

BAKED FBESH FISH. 

Soak the fish 1 hour in cold water. Rub it well with 
salt, pepper and butter. Dredge with flour. Skewer in 
O or S shape. Lay onto pieces of salt pork. Put into a 
hot oven, without water in the dripping pan. Baste often 
with the butter and fat. After it has baked 15 minutes, 

Consniners* Milk Co. guarantee the best Pasteurized Milk 



134 Four Pints of Jelly in each package of Knox Gelatine 

add a litle water. Bake a 2 pound fish for 1 hour. Serve 
with sauce of 1 tablespoon melted butter, into which stir 
2 tablespoons flour, stirring briskly. Add the hot water 
left in the pan, after the fish is baked. Stir all the time. 
Add salt and pepper. Pour over the fish just before serv- 
ing. Garnish with parsley. Mrs. T. Irving Gaston. 

BAKED TROUT WITH BUTTER SAUCE. 

Stuff a medium sized trout with bread crumb stuff- 
ing. Lay over it pieces of pork cut very thin. Dredge 
with flour. Place in the oven with a little water in the 
baker. Hake 1 hour. Serve with a dressing of % pound 
butter placed in a spider until brown. Have quite a bit 
of chopped parsley in a dish, and pour the hot butter 
over. Anna Gertrude Gaston. 

BAKED FISH. 

After fish has been thoroughly cleansed and dried, it 
should be placed in a well-oiled baking pan, then brushed 
with oil or melted butter and sprinkled with salt, pepper, 
minced parsley and flour. A slice each of onion and 
lemon, also a bay 'leaf may be placed inside if a whole 
fish is used. Bake in a moderate oven, basting occasion- 
ally with hot water and butter. 

SAUCE FOR BAKED WHITE FISH. 

One-half cup butter, juice of lemon, yolks of 2 eggs, 
speck of cayenne pepper, I/2 teaspoon salt, y^ cup boiling 
water. Beat butter to a cream, add the yolks one at a 
time then the other ingredients. Put bowl in boiling 
water and beat until it has the consistency of custard. 

C. Turner, Elk's Club. 

SMOKED WHITE FISH. 

Procure a smoked white fish, wash well and put in 
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Ask your grocer for Knox Gelatine— take no other 135 

hot oven for about 15 minutes, then remove skin, and 
serve with a little melted butter. Fine for breakfast. 

Mrs. Weirick. 

CREAMED FINNAN HADDIE. 

Soak in cold water y^ hour, skin side up, drain, cover 
with hot milk. Let stand in hot milk 5 minutes. Drain 
and remove all skin and bones. Cook the flakes for a 
moment in butter before adding cream sauce. At the 
last, add a little sherry and 1 tablespoon minced red pep- 
per or a little cayenne. Serve on toast. 

Mrs. L. H. Parker. 

STEAMED FINNAN HADDIE. 

Soak the fish in warm water about an hour. Eemove 
skin and steam for an hour. Put on hot platter and pour 
over it drawn butter sauce. Garnish with crisp sliced 
cucumbers and lemon. Mrs. Weirick. 

ESCAIiliOPED OYSTERS. 

One quart of oysters, 1 cup melted butter, 2 cups 
cracker crumbs, 2 cups bread crumbs, salt and pepper. 
Wash and drain oysters. Mix crumbs with melted but- 
ter. Put in a buttered baking dish, alternate layers of 
oysters and crumbs with seasotiing. Bake ^/^ hour in a 
hot oven. Mrs. W. N. Shepard. 

FRIED OYSTERS. 

Select large oysters. Drain and pat lightly in cloth 
until dry. Sprinkle with salt and pepper. Crush 
crackers with rolling pin to a powder, roll each oyster 
in crumbs, dip in beaten egg, then in crumbs. Fry 
quickly in butter until brown. Mrs. Jas. Croft. 

CRAB MEAT ON TOAST. 

One large can Japanese crab meat, 1 pint cream, 2 
Consumers* Milk Company, 432-434 Broad Street. 



136 Knox Gelatine is economical— 4 pints in each package 

tablespoons flour, 1 tablespoon mustard, 1 teaspoon salt, 
plenty of paprika, 1 small piece butter. Mix butter, flour, 
mustard and- pepper together, then add 3 tablespoons hot 
creatn, then stir all together in other cream. Cook 2 min- 
utes, add crab meat and salt and cook a few minutes 
longer. Serve on hot toast. If you put it in ramekins, 
add little butter and cracker crumbs on top and brown 
in oven 20 minutes. Mrs. Frank P. Foster. 

ESCALIiOPED liOBSTER. 

Season 1 pint can lobster with salt, pepper and cay- 
enne. Warm 1 cup cream. Beat the yolks of 2 eggs, 
strain into cream and cook over hot water until like cus- 
tard, stirring constantly. When thick, remove from the 
fire, and season with salt and pepper. Put a thin layer 
of cracker crumbs in the bottom of baking dish, then alter- 
nate layers of lobster and cream sauce, until all is used. 
Cover with crumbs, moistened with melted butter and 
bake until brown. G. T. Gaston. 

LOBSTER A liA NEWBURO. 

Two pounds lobster, 14 c^P butter, y^ teaspoon salt, 
few grains cayenne, 2 tablespoons sherry, 1-3 cup thin 
cream, yolks of 2 eggs. Remove lobster meat and pick 
up nicely, melt butter, add lobster and cook 3 minutes, 
add cream and yolks of eggs slightly beaten. Stir until 
thickened. Serve on toast or toasted wafers. 

Mrs. Rockwell. 

CODFISH SOUFFLE. 

Boil a cup of rice in a quart of milk until soft. While 
hot beat into it a cup of shredded codfish, 1 big spoon of 
butter melted, yolks of 3 eggs and pepper. Let cool and 
add the beaten whites of the eggs and bake 30 minutes. 
Serve butter sauce with it. Mrs. W. C. Weirick. 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



For Dainty Delicious Desserts use Knox Gelatine 137 

OYSTER OOCKTAIIi. 

In each glass or cup that has been buried in ice, place 
6 small oysters, add 1 tablespoon tomato catsup, a few 
drops lemon juice, 1 drop Tobasco sauce, a dash of 
Worcestershire sauce and pepper and salt to taste. 

Mrs. F. M. Coons. 

CLAM GH]OWDER. 

One-half pound salt pork, 6 onions, 10 potatoes, 1 can 
tomatoes, salt, pepper, 1 bay leaf, 2 cans minced clams. 
Run salt pork through grinder, put in spider, when very 
hot add 6 chopped onions and fry a light brown. Now 
put in kettle, add potatoes diced, tomatoes and cover well 
with cold water, add salt, pepper and bay leaf. Let cpok 
slowly. IV^ hours, then add juice and clams (minced) of 
2 cans, let cook slowly % of an hour. 

Mrs. M. Rosenblatt. 

SAIiMON LOAF. 

One can salmon, 2 tablespoons melted butter, 2 eggs 
(beaten light), % cup fine bread crumbs. Take the fish 
and rub in the butter. Beat the crumbs in the egg, sea- 
son with salt and pepper. Good either steamed or baked. 
Sauce: 1 cup milk boiled, add 1 tablespoon corn starch 
and 1 teaspoon butter, 1 egg, salt and pepper. Put egg 
in last. Boil a minute and pour over fish. 

Mrs. W. F. Gregory. 

SALMON TIMBALE. 

One can salmon, take out bones and make fine, 1 table- 
spoon butter, 1 tablespoon flour, melt up together and 
add 1^ cup milk. Cook about 5 minutes, then put in 
salmon. Let cool. Beat in yolks of 3 eggs, then beat in 
whites of 3 eggs beaten stiff, stir slowly. Bake in oven 
20 minutes in a dish set in water. 

Consumers* Milk Co. supplies Buttermilk churned from cream 



138 Send for free sample of KNOX Gelatine 

' — " 

DRESSING FOR TIMBAIiES. 

Two hard boiled eggs chopped fine, 1 teaspoon corn 
starch, yolk of raw egg, salt and pepper to taste. Mix 
with 1 cup cold water and put on stove and stir until it 
comes to a boil. Remove from fire and add juice of % 
a lemon. Pour over timbale and serve. Decorate with 
lemons, water-cress or radishes. 

Cold Meats and Fish. 

VEAL LOAF WITH EGGS. 

Two pounds veal, ^ pound salt pork chopped, 1 table- 
spoon sage, 1/2 teaspoon pepper, ^ tablespoon salt, 2 
tablespoons bread crumbs, 2 eggs beaten, 1 cup milk. 
Boil 8 eggs hard and put in the mixture so that the eggs 
will be in the center when cut, after the loaf is baked. 

K. F. Northrop. 

COLD BfEAT LOAF. 

Four pounds beef (round), % pound lean fresh pork, 
l^ pound salt pork. Put in boiling water and let stew 
gently for 4 hours, or until very tender and all the water 
has been absorbed but about 1 cupful, then put meat 
through meat grinder, salt and pepper to taste, a little 
paprika and 5 tablespoons of Worcestershire sauce and 
add the cupful of liquid left from the meat. Pack in 
mold, to slice cold. Make day before using. 

Mrs. W. D. Hall. 

SALMON LOAF. 

One small can salmon, 2 eggs beaten, 4 tablespoons 
melted butter, 1 large cup fine bread crumbs, salt, pepper 
and parsley. First chop fish, then rub in butter until 

Vale Bakery, Inc— The finest Bakery Goods, Ice Oream, etc. 



Knox Gelatine measured ready for use— In 2 euTelopes 139 

smooth. Beat crumbs with eggs and season before work- 
ing all together. Put in a buttered mold and steam for 
1 hour. When cold, arrange on a platter, sliced, bordered 
with lemon, parsley and hard boiled eggs sliced. 

E. B. Stiles. 

MOLDED SALMON. 

Kemove skin and bones from 1 can of salmon and 
separate the fish in small pieces. Mix together ^ table- 
spoon each of mustard and salt, 2 tablespoons sugar, 
yolks of 3 eggs, 1 cup thin cream and ^ cup vinegar. 
Cook over water until thickened like custard. Een^iove 
from fire, add 2-3 tablespoon Knox gelatine which has 
soaked in ^ cup cold water and strain over the salmon. 
Mix thoroughly, turn into a mold which has been dipped 
in cold water. Set in a cold place. Turn mold on a 
bed of lettuce and serve with a cucumber sauce. 

SALMON LOAF WITH LEMON DRESSING. 

One can salmon, 4 tablespoons melted butter, i^ cup 
cracker crumbs, ^ teaspoon salt, ^4 teaspoon black pep- 
per, 3 well beaten eggs. Dressing: 1 cup milk, 1 table- 
spoon corn starch, 1 tablespoon butter, juice from can of 
salmon, 1 egg, a little salt, juice of y2 lemon. Directions : 
Drain liquor from can of salmon, mince and add melted 
butter, crumbs, pepper and salt, lastly the eggs. Put in 
buttered mold. Set in pan of hot water and bake for 1 
hour replenishing water as it evaporates. When done, 
set in cold water, to loosen, turn out on serving 
platter. For the sauce: Heat milk in double boiler, 
moisten com starch with cold water, add to hot milk, add 
butter, salt, liquor from salmon. Cook to consistency of 
custard. Take from fire, let stand in double boiler until 

Consumers* Milk Co. guarantee the best Pasteurized Milk 



140 Send for the KNOX Gelatine Recipe Book 

loaf is ready, then add lemon juice and pour around loaf. 

Mrs. Leek. 

JELLIED TONGUE. 

Boil tongue in 2 or 3 waters according to amount of 
salt in it. In last water put bay leaf, parsley, onion, 
celery or celery seed. Cook very slowly a long time, 
trying with a fork. Take 2 cups broth with 2 teaspoons 
of dissolved gelatine (Knox) to pour over tongue placed 
in a small dish. Mrs. Eichard Peters, Manistee. 

MARBLED VEAL. 

Put the meat from a knuckle of veal through a meat 
chopper, add a little lemon juice and a little grated onion 
if liked and salt and pepper. Skin a cold boiled tongue, 
cut up and pound to a paste, adding to it nearly half its 
quantity of butter. Put some of the veal into a mold, 
pack it down, then put in a layer of the tongue, and an- 
other layer of veal. Press it down and put away to get 
cold. Before putting the veal in the mold mix it quite 
wet with the gravy from the veal, to jelly. 

Mrs. W. C. Weirick. 

PRESSED VEAL. 

Knuckle of veal, small onion, salt and pepper. Cook 
until tender, separate the meat into small pieces, add a 
little sage, the juice of i/^ lemon and the liquid which will 
be about a cupful. Pour into jelly glasses to mold. 

Mrs. H. L. Hulburt. 



Vale Bakery, Inc.* Ice Cream, Sherbets and Ioe0 



Sauces for Meat and Fish 

One cup white ^^^^ '^^*'*^- 

eatsup and serve hot"?; t*,?''^"^^^ ««*«°P- Mix with 
««"<^«- 2 tablespoon butte^oTK,'''^ ^^^^ "»««*• ^ite 

°»ilk- Melt butter in a muLT ^^^""^ ^ ««P hot 
««»r; add boiled milk g^^ralfy' ^^^^ »>°l>bling^dd 



Mrs- L. Rosenblatt 

GAMM SAUCE. 



One tablespoon each w *''''*^- 

-o- catsup, Talt and caT^nr t'™.''"^ ^"'^^^ -^ --h- 

J^ well tod niake hot anTSrln, ^*'' ^■°"*' ^^ '^'^O'^- 
(For duck.) *°** ^t*"* in teaspoon made mustard 

Mrs. R. K. Welsh. 
Oae egg i tabl^^^ Mustard. 
eon. starch,' i teas^^^f^:""^ '""'**^^' ^ teaspoou^ 
«ght thickness. Co^kove/St;\7f ^-««-*«-ak: 

Soak 1 large st^^*^ Mustard. 
hours, strain off. Sti^QTK," '"^ ^ ''"^ ^**"'" ^i°egar lo 
add vinegar, little a a tTi^lT'^"' °''"*^''^ ^°t« 1 egT 
smooth add 1 teaspoon «a,rv%'''"'^'°* '"""P^' ^^5: 

- «p-^ .^.^^^^ -er x-:--^^^^ 

Miss It v.* 

MUSTARD DRESSING. ^^^« 

with lat^r^^"^ '""^^^^^^ ^ *-Poon sugar ^ 

T~ ' ^Wd 

<'«""»««- Milk Co. «.ppl,e. Bntton;;;^^ ^ 



142 Simply add water and sngar to Knox Acidulated pkg. 

CUCUMBER SAUCE. 

Beat y^ cup heavy cream stiff, add salt and a few 
grains cayenne to taste, and gradually 2 tablespoons 
vinegar, then add 1 medium size cucumber pared, chopped 
and well drained and sufficient onion juice to flavor deli- 
cately. Mrs. E. F. Hansen. 

TOMATO SAUCE. 

One quart can of tomatoes, 1 slice onion, 2 cloves, a 
little pepper and salt. Boil 20 minutes and strain. 
Melt in another pan an ounce of butter and stir in a 
tablespoon of flour. Cook a moment and stir into the 
tomato and heat. 

TOMATO SAUCE. 

One cup canned or stewed tomato, 2 tablespoons but- 
ter, 2 tablespoons flour, 1 teaspoon onion chopped, 1 tea- 
spoon pepper, red pepper, celery salt. Method: Cook 
onion with tomato 15 minutes, melt butter and add flour, 
strain tomato and add it to butter and flour. Cook all 
together 10 minutes or until smooth, then add seasoning. 

MUSHROOM SAUCE FOR BEEFSTEAK OR ROAST BEEF. 

Thicken the gravy with flour to the desired consist- 
ency, season with salt, pepper, a teaspoon of kitchen 
bouquet, then add mushrooms cut in pieces, or the whole 
button mushrooms and let stand until mushrooms are 
heated through. W. 

HORSERADISH SAUCE. 

One-half cup' horse-radish, ^^ cup whipped cream, a 
little salt and 1 tablespoon of vinegar. 

MINT SAUCE. 

Prepare the mint leaves by chopping very fine, add 
Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Knox Gelatine solyes **Wliat to have for dessert?** 143 

vinegar to cover well, and sugar to sweeten to taste. 
Let stand half a day or more before serving. 

SAUCE FOR VENISON. 

Beat y2, glass melted currant jelly, V^ cup port wine, 
little salt and red pepper, 1 teaspoon lemon juice, ^ cup 
of stock. Heat all together slowly until very hot. 

Miss Salmon. 

WHIPPED CREAM DRESSING FOR FISH. 

One cup whipped cream, 1 teaspoon grated horse- 
radish, 2 teaspoons cut almonds or (fine cut fresh cu- 
cumber). Vinegar and sugar to taste. 

Miss Salmon. 

CREOIiE SAUCE. 

One can tomatoes, 3 slices bacon, 3 medium sized 
onions, 2 cloves, 2 bay leaves. Cut bacon and onions in 
small pieces and fry until brown. Add tomatoes and sea- 
soning and cook slowly for 1 hour. By adding grated 
cheese just before serving, makes an excellent sauce for 
spaghetti. 

PUREE OF CARROTS. 

Slice fine the outer part of a dozen carrots, 1% pints 
is enough, parboil 10 minutes, drain and cook gently 
again until tender with 1 pint water, 1 teaspoon each 
salt and sugar and y^ teaspoon white pepper, add % 
pound stale bread crumbs, and 1 quart veal or chicken 
broth. Simmer 20 minutes, put through puree sieve. 
Serve with lamb chops or veal cutlets. 

Mrs. Bean. 

RED APPIiES. 

Make a syrup of 4 cups sugar and 2^^ cups water. 
Consumers Milk Company, Telephone 323. 



144 Knox Acidulated G^atlne saves time sqaeeKfng lemons 

adding enough Knox gelatine coloring to make a rich 
red syrup. Drop in the peeled apples (Jonathans pre- 
ferred). Cook until easily pierced with fork. Serve with 
roast pork or duck. Mrs. Rockwell. 

TABTAKB SAUCE. 

To y^L cup of mayonnaise add 1 tablespoon of chopped 
capers, 1 of chopped parsley, 4 olives chopped and 1 small 
pickle chopped. Serve with fried fish. 

Mrs. Hiram Morgan. 

BUflTER SAUCB. 

Cream together 2 tablespoons butter, a tablespoon of 
chopped parsley, juice of % lemon, salt and pepper and 
spread over broiled or baked fish. 

OYSTER COCKTAHi SAUCE. 

One cup catsup, 2 teaspoons horse-radish, 2 tablespoons 
vinegar, 4 drops of tobasco, juice of 1 lemon. Salt and 
pepper to taste. Mrs. A. P. Douglas. 

MAITRE d*HOTEIi SAUCE. 

Put a teacup of butter in an earthen dish, add to it 
2 tablespoons of parsley chopped very fine, juice of 2 
lemons, add a little salt and a dash of cayenne pepper. 
Let boil up for a moment. 

EGG SAUCE. 

For boiled fish: The yolks of 2 hard boiled eggs 
mashed smooth with a level teaspoon of mustard, a little 
pepper, salt, 3 tablespoons vinegar and 3 of salad oil. A 
tablespoon of catsup can be added. 

DRAWN BUTTER. 

Drawn butter forms the basis of most sauces. Prom 
Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Knox Gelatine is gpiaranteecl to please or money baek< 145 

this a great variety may be made, by adding different 
flavors, anchovies, onions, celery, parsley, mint, tomato, 
and relishes, whatever is suitable for meat, game or fish 
to be served. For drawn butter: Eub a tablespoon of 
flour with ^ pound butter, when well mixed put in a 
sauce pan with a tablespoon of water. Set in a pan of 
boiling water, stirring until butter melts and is nearly 
boiling. Do not set it directly over the fire or on hot 
stove as the heat will make the butter oily. 

C. D. W. 



Consnmers Bfilk Company, 482 and 484 Broad Street. 



WILLOW BROOK FARM 

Guernsey Dairy Certified Milk and Cream. 

EDWARD SALMON 
Phone 140. Beloit, Wis. 



JOHN MEEHAN S 

Is the Rest place in Beloit to Buy Staple 

and Fancy Groceries. 

TALK ON TOGS 

Gentlemen, we make to measure 

CLASSY CUT CLOTHES 

Strictly Man Tailored. 

A Good Suit for $15.00 

A Better One for $20.00 

Two prices onlyOver two hundred styles. 
We also make Ladies' Suits as low as 
$18.50. Everything furnished. Also 
make them fromj^our own goods. 

Tke Scotcn ^A^oolen Co. 

Popular Priced Tailors 
On the Bridge Beloit, Wisconsin 



ELECTRIC COOKING 

THE MODERN WAY. 

We sell the famous Hot Point Cooking 

and Heating Appliances. Quick, 

clean and efficient. 

L. C. FISKE, 417 E. Grand Ave. 

FRANK VAN WARTS 

for Flavoring Extracts 
Rexall Store 328 State St 



We Please Your Friends — 
let us please you 

LARSON STUDIO 
F.A. PRUESS 

THE STYLE SHOP 

Women's Ready-to- Wear, Dry Goods 

437 E. Grand and NotionS. B^l^it, Wisconsin 

BELOIT STEAM LAUNDRY 

The Best Work 

Phone 322 428 Broad Street 



148 Knox Gelatine makes dainty desserts for dainty people 

Pies. 

PIE CRUST. 

Three cups winter wheat flour, 1 cup lard, 1 teaspoon 
baking powder, 1 teaspoon salt, 1-3 cup ice water. Sift 
the flour, salt and baking powder 3 times, work the lard 
into the flour with a silver fork so that lard will be well 
mixed in flakes (not powdery), add the water and mix ^ 
as lightly as possible. Do not handle any more than 
necessary in rolling. Place in a very hot oven at first. 

E. W. Ervine. 

PIE PASTE. 

One cup flour, 2 heaping tablespoons lard, salt, 3 
tablespoons water. To have especially nice allow to 
stand on ice and chill before rolling out. 

PATTY SHELLS. 

To make 1 dozen: 1^^ cups flour, 2-3 cup butter, 
pinch of salt, little baking powder. Add as much cold 
water as for biscuits. Line patty tins with crust, put 
a roll of soft paper in each and cover as you would a pie. 
Bake a light brown, remove the paper and fill a few min- 
utes before ready to serve. Stand in oven a few min- 
utes. Mrs. K. T. Waugh. 

GOOKDS DOUGH FOR PIES. 

Two tablespoons butter, ^ cup milk, i^ cup sugar, 
2 cups flour, 1 teaspoon baking powder, 1 egg. Mix dry 
ingredients, add slightly beaten egg to milk, combine 
the 2 mixtures, roll ^4 i^^ch thick. This makes dough 
enough for 2 oblong tins. Prune filling for same : One 
pound prunes, % cup sugar, juice of 1 lemon, % cup of 
broken nut meats, y2 teaspoon cinnamon. Boil prunes. 

Vale Bakery (Inc.) the finest Bakery Goods, Ice Cream, Ices. 



Knox Gelatine is the one dessert for all appetites 149 

stone and rub throngh colander, mix and mash well with 
juice, add sugar and flavor with cinnamon and lemon 
juice. The above dough is very nice for berries or fresh 
fruits. 

APPIiE CREAM PIB. 

Peel, core and quarter enough tart apples for a pie, 
mix % cup sugar and 2 tablespoons flour. Line a pie- 
plate with nice crust into which sprinkle a little of the 
sugar and flour, then after laying the apples in neatly 
add the remainder, grate nutmeg over this or cinnamon 
if preferred. Put a few bits of butter over the top and 
pour on enough cream to about half fill the plate. Bake 
without cover until the apples are soft and a light brown. 
Serve warm. Mrs. Draper. 

APPLE PIE WITH WHIPPED CREAM. 

Make a rich apple sauce, preferably of greenings and 
plenty of sugar. Cook until clear, thick, and free from 
lumps. Set aside until cold. Put into baked crust and 
over top pour whipped cream flavored with vanilla and 
sugar. Mrs. S. E. Hill. 

BANANA PIE. 

Two medium sized bananas, 1 cup milk, i^ cup sugar, 
1 heaping tablespoon flour, 1 tablespoon of powdered 
sugar, 2 eggs, 1 teaspoon vanilla. Line a deep pie-tin 
with rich crust. Bake, when cool slicB into it the bana- 
nas. Heat milk to boiling point then add the well beaten 
yolks of the eggs, to which has been added the sugar and 
flour. Cook until thick. When a little cool add the va- 
nilla and pour over the banianas. Beat whites of eggs 
stiff, add the powdered sugar, spread over the pie and set 
in oven to brown. Mrs. Hammond, 

Trjr Consmnen Milk Co/s Scientiflcally Pasteurized Milk« 



150 Knox Gelatine comes in 2 pkgs^-Plain and Acidulated 

BUTXEBMIIiK PIE. 

One cup sugar, 1 tablespoon butter, 1 egg, cream to- 
gether, 1 teaspoon cinnamon and cloves, juice of ^ lemon, 
1 cup buttermilk, 1 cup chopped raisins. To be used with 
rich crust. 

PHILADELPHIA BUTTER PIE. 

Cover a pie-plate with crust, as for a custard pie; 
take a piece of butter the size of an egg, 2-3 cup sugar, 
1 cup sweet cream, 1 tablespoon flour. Stir butter, sugar 
and flour together, then stir in the cream, pour in the 
plate. Bake until brown. Mrs. F. M. Goons. 

CRACKEB PIE. 

One cup raisins, 1^^ cups sugar, 1 cup hot water, ^ 
cup vinegar with l^ cup water, i^ cup molasses, 1 tea- 
spoon each cinnamon, allspice, nutmeg, 1% cups rolled 
crackers. Mrs. Loar. 

CHEESE CAKE CUSTARD. 

Pass iy2 cups cottage cheese through a colander. 
Beat 3 eggs light, stir into cheese, then add % cup sugar, 
juice and rind of lemon and teaspoon melted butter. 
Beat until smooth. Line a deep pie plate with pastry 
and fill with mixture and bake in quick oven. 

Gertrude Culver. 

COCOANUT PIE. 

Line a deep pie tin with pastry as in recii)e for cream- 
pie. Let 1 pint sweet cream come to the scalding stage, 
have ready a tablespoon com starch dissolved in a little 
milk, stir in and when thick remove from fire, when cold 
add the beaten whites of 2 eggs, 3 heaping tablespoons 
sugar, a little salt and 1^^ cups of fresh grated cocoa- 
Vale Bakery (Inc.) the finest Bakery Goods* Ice Cream, Ices. 



Give the growing children KNOX Gelatine 151 

nut, and turn into the crnst. 

Mrs. W. C. Weirick, 

COCOANUT PIE. 

One cup sugar (small) % cup cocoanut, 1 pint rich 
milk, yolks of 2 eggs using whites for frosting, 2 table- 
spoons corn starch or flour, flavor with nutmeg. Let 
sugar and milk boil, then add corn starch which has been 
dissolved with a little cold milk and beaten yolks added 
to it, stirring constantly until cooked, pour into baked 
crust, cover with beaten whites and brown in oven. 

CREAM PIE. 

Yolks of 2 eggs, 3 tablespoons sugar, 1% cups milk, 
3 tablespoons flour, butter size of a large walnut, 1 tea- 
spoon lemon extract. Make a meringue from 2 egg whites 
for top of pie and brown in oven. 

Mrs. Crockett. 

CREAM PIE. 

Two cups sweet cream, 3 tablespoons sugar, 2 eggs, 
1 teaspoon (rounded) com starch, a pinch of salt. Line 
a deep pie tin with rich pastry, prick well with a fork to 
keep from blistering and have it come well over the edges 
and pinched down so it will not shrink from pan, and 
bake. Put the cream, sugar and salt in a double boiler 
and when scalding hot add the cornstarch which has been 
stirred smooth with a very little cold milk. Cook until 
it tastes smooth, then pour it on the well beaten eggs, 
stirring constantly. Pour it into the crust, sprinkle cin- 
namon over the top. Let bake until it thickens and take 
right out of the oven. Delicious. 

Mrs. W. C. Weirick. 

Consumers Milk Co., 482-484 Broad St, — ^Pure Whole Milk. 



152 Use KNOX Gelatine— the two quart package 

SOUR CREAM PIE. 

One cup sour cream, 1 cup sugar, 1 cup raisins, ^ 
teaspoon each of salt, cinnamon and nutmeg, 1 egg- 
Method: Beat the egg and spices together and add to 
cream and salt, then add the remaining ingredients and 
bake with lower crust. Mrs. Hammill. 

CUSTARD PIE. 

Three eggs well beaten, i/^ cup sugar beaten with eggs, 
pinch of salt, 3V^ cups milk, grated nutmeg. Cook in 
moderate oven. 

CRANBERRY PIE. 

One cup cranberries cut in halves, 1 egg, heaping tea- 
cup sugar, 1 tablespoon flour, 3 tablespoons cream. Bake 
in 2 crusts. Mrs. C. A. Stanton. 

liEMOX PIE. 

One cup sugar, yolks of 3 eggs, 3 heaping tablespoons 
flour, 1 cup milk. Cook in double boiler. When partly 
cool put in grated rind and juice of 1 lemon. Pour into 
the baked crust and spread over top meringue of the 
whites of the eggs beaten stiff and small cup sugar. 

Mrs. H. P. Tower. 

liEMON PIE. 

Four eggs, 2 whites and 4 yolks in pie beaten sepa- 
rately, y2 cup sugar, % beaten with the yolks, 2 table- 
spoons water and the juice and part of rind of 1 lemon. 
Cook in doubly boiler until thick, then add the two whites 
into which has been put the rest of the sugar, and stir, 
into this mixture white hot. Pour into baked crust and 
put meringue of remaining 2 whites with 2 tablespoons 
sugar over top and brown in oven. 

Mrs. Carrie Blakesley. 

Vale Bakery, Inc., Finest Bakery Goods, Ice Cream, Ices, Etc. 



Try Knox Acidulated Gelatine with Lemon Flavor ^ 153 

MINCE MEAT. 

Three pounds beef preferably from the round, 5 lbs. 
apples after being quartered and pared, 1 lb. suet (all fine- 
ly chopped), 1 tablespoon salt, 2 tablespoons mace, 2 table- 
spoons cinnamon, 1 tablespoon cloves, 2 grated nutmegs, 

1 pint molasses, 1 pound seeded raisins chopped, 1 pound 
seeded whole raisins, 1 pound seeded Sultana raisins, % 
pound citron or candied lemon peel sliced very thin, li/^ 
pounds currants carefully washed and dried, 2 pounds 
brown sugar, 1 pound granulated sugar, 3 pints boiled 
cider or fruit syrup from sweet pickles, jelly, preserves or 
orange marmalade may be added to taste. 3 oranges, 

2 lemons, grate yellow part of oranges and lemons, dis- 
card white peel, into mince meat. Thoroughly mix in- 
gredients and cook until apples are done, add pulp and 
juice of the oranges and lemons. Seal in cans while hot 
and keep in a cool place for use when needed. 

Mrs. Albert A. Sawyer. 

NUT MINCE MEAT. 

One-half pound nut meats (pecans and walnuts), 14 
pound bread crumbs, 1 pound currants, 1 pound raisins, 
iy2 pounds brown sugar, 14 pound lemon, orange and 
citron peel, 2 pounds apples, 1 teaspoon cinnamon, 1 tea- 
spoon cloves, ^ teaspoon mace. Add to this when thor- 
oughly mixed enough sweet cider to moisten thoroughly, 
bring all to boiling point. Seal in pint jars. This will 
make 4 pints. Mrs. L. J. Wilkinson. 

ORANGE PIE. 

Grate the rind of 1 and use the juice of 2 large 
oranges. Stir together a large cupful of sugar and a 
heaping tablespoon of flour, add to this the well beaten 

ConsnmerB Bfilk Co. guarantee their pasteurized milk & cream 



154 Where recipes call for Gelatine use KNOX Gelatine 

yolks of 3 eggs, 2 tablespoons melted butter. Turn into 
a pie pan lined with pie paste, and bake to resemble 
a finely baked custard. Beat the whites adding 2 table- 
spoons sugar, spread on top and return to the oven to 
brown slightly. The juice of i/^ lemon added to orange 
juice improves it. Mrs. H. L, Hulburt. 

MOCK CHERRY PIE. 

One cup cranberries, % cup raisins, 1 cup sugar, 2-3 
cup hot water. Cook well and then add 1 tablespoon' 
flour wet in cold water and after taking from fire 1 tea- 
spoon vanilla. Cool before using. Mrs. L. Merrill. 

PINEAPPIiE CREAM PIE. 

Cut pineapple in small pieces, if fresh grate it. Cover 
with sugar and let stand air morning. Rub ^ cup but- 
ter and y^ cup sugar to a cream, add 3 eggs, beaten whites 
and yolks separately, add ^ cup cream or rich milk and 
pour over the pineapple. Bake with or without top as 
you prefer. Gertrude Culver. 

PUMPKIN PIE. 

One cup pumpkin, i^ cup sugar, 2 eggs, pinch of salt, 
1/4 teaspoon allspice, ^ teaspoon ginger, 1 tablespoon mo- 
lasses, 1% cups milk, y^ cup cream. Served with whipped 
cream on top. Mrs. W. D. Hall. 

PUMPKIN PIE. 

One large cup pumpkin. Steam pumpkin and dry in 
oven. 2 eggs well beaten, % cup sugar, y<2, teaspoon salt, 
y^ teaspoon ginger, 14 teaspoon cloves, 1 teaspoon cinna- 
mon, small pinch black pepper, 1 tablespoon brandy, 1 
pint hot milk. Put mixture through strainer before pour- 
ing into crust. This makes 1 large pie. Bake at least 
45 minutes. 

Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. ' 



Knox Gelatine makes a transparent tender Jelly 155 

SQUASH PIE. 

One cup strained squash, 2-3 cup sugar, 2 eggs, % 
teaspoon salt, i/^ teaspoon ginger, % teaspoon cinnamon, 
about 1 pint of milk. F. E. H. 

RAISm PIE. 

stir together 1 cup cold water, 1 cup sugar, 1 level 
teaspoon com starch, add grated rind and juice of lemon, 
1 cup chopped raisins and part of lemon peel chopped 
fine. Cook all together until well thickened. Prepare 
this before mixing crust and set aside to cool until that is 
ready. Bake with upper and lower crust. • 

Gertrude Culver. 

MBS. CHAS. MERRHili'S RHUBARB PIE. 

One cup chopped rhubarb, 1 cup sugar, 1 egg, 1 tea- 
spoon flour. Stir all together and bake in one crust. Use 
white of 2 eggs beaten for top and brown in oven. 

K. F. Northrop. 

RHUBARB PIE. 

One cup stewed rhubarb, % cup sugar, 1 heaping 
tablespoon flour, pinch of soda. Add 1-3 cup cream 
beaten stiff and bake in crust with criss-cross top. 

Margaret Hamilton. 

PEACH OR CHERRY PIE. 

Line tin with thick, rich crust and brush with white 
of egg to make crisp. Extra strip around edge, pinch 
together and brush with white of egg. Sprinkle all with 
powdered sugar. Put in fruit, beat 3 eggs light, beat 
in 2 tablespoons sugar, 2 tablespoons flour and pour 
over fruit. Sprinkle again with powdered sugar. 

Consiimers* Milk Company, 482-434 Broad Street. 



JOEL B. DOW 

428 Goodwin Block. 

If you call, you will always bless the day 
that gave you the inspiration. 

RAUBENHEIMERS 

Make your feet glad in Shoes from 
Riiubenheiiner's. Wear, feel and look a 
little better than ordinary footwear. 

Beloit's oldest and best shoe store. Sole Agents for 

Dr. A. Reed's Onshion Shoes. 

323 State St. Beloit, Wis. 

LOOK, ONE LOOK 
MEANS A LOT 



We still have a few more lots left in Fair 
Oaks Addition, South Beloit. These may 
be had on the old terms, $1 down and 50c 
per week. No interest, no taxes until paid. 



GOODRICH & GOODRICH, Peoria, 111. 
GEO. W. SHAW, Beloit, Wis. 



LOUISINE LINEN HIGHLAND LINEN 

CITY NEWS DEPOT 

The Eaton, Crane & Pike 
Stationery Store. 

AMSTEL LINEN OEANE'S LINEN LAWN 

GOLDEN RULE 
PURE FOOD PRODUCTS 



Arc llatcd la tke ■^■ok of Pure Foods" pnbllnhed bT tbe laHoaa 
WcBtfleld State Normal Scbool at VCvalllvld, Hnaa. Ther bavt! bcea 
proaaueed '^Dt obI> leKdllT pure bnt at dlatlsctlr blsb vrade". 
We aell (hen froM the factorr direct to Ton. We eUvlaate the 
KlddlemsB. Thla Mveiii ran noney. 

la tfee«e days ot the "hlKh coat at U-rlmg" It ta better to have the 
^ddIe^aB*B preBt la roar owa pocket thaa la hla, no matter bow 
Biaeh rttm naaT like biH, Bftr bow mneh ran bibt believe la "^oiae 
trade." 

roans Kea wanted am Maenmea— experieace aaBeceaaarr. Splen- 
did apportanllT tar adTancement. 

Tbe Citixena Wnoleflale Supply Co., 
ColumbuB. Oliio. 



1 



158 Desserts made in a short time with Knox G^atine 

Hot Puddings and Sauces. 

APPLE PUDDING. 

One cup brown sugar, 2 tablespoons butter, % cup 
sweet milk, 1 egg, pinch of salt, 1 teaspoon soda, 2 tea- 
spoons cream tartar, 2^^ cups flour, sliced tart apples, 
sugar and cinnamon. Cream butter and sugar, add milk 
and egg beaten, sift dry things with flour and add. 
Spread in shallow pan, press in closely the apple, sprinkle 
well with sugar and cinnamon. Serve hot with whipped 
cream or other sauce. Mrs. E. F. Hansto. 

APPIiE CHARLOTTE. 

Put 3 cups sifted flour, a tiny pinch baking powder, 
^ teaspoon sugar, and V^ teaspoon salt on a biscuit board, 
make a hole in the center of the pile, lay in % cup fresh 
butter; with a knife work the butter and flour together 
for a few minutes ; make a hole in the mixture again, pour 
in gradually % cup ice water and mix all together with a 
knife. Work the dough as little as possible. Roll out a 
piece of dough y2 inch thick and large enough to cover 
a deep iron skillet on the bottom and sides. Grease the 
skillet and line with dough. Fill the skillet about 1-3 
full with apples, that have been peeled, cored and cut in 
small pieces, sprinkle generously with white sugar, lightly 
with cinnamon, lay in about a dozen raisins, pour a thin 
stream of syrup over, and put in tiny bits of butter, 
sprinkle just a little water over the whole. Roll out an- 
other piece of the dough very thin and cover the apples 
with it. Now put in another layer of apples, not so 
thick as the first, and proceed with the seasoning same 
as for the other layer, then cover with the remaining 
dough rolled about ^ inch thick. Melt a little rendered 

Vale Bakery, Inc., Wholesale and Retail BaJcery Goods. 



Try the Knox Gelatine recipes found in this book 159 

butter or lard on the stove, dip in the blade of the knife, 
and with it draw the dough from the sides of the skillet, 
and fasten down oyer the top dough so as to prevent the 
juice from cooking through. Pour some rendered butter 
or lard around the sides of the charlotte in the skillet, 
and put in a moderately hot, steady oven and bake about 
1^4: hours. In emptying the charlotte, lay a wide, flat 
dish over the skillet and turn the skillet quickly upside 
down. Mrs. Menger. 

APPIiE DUMPIilNGS. (Baked.) 

Pastry for 4 dumplings, 2 cups flour sifted with pinch 
of salt and 2 teaspoons baking powder, lump of butter 
size of an egg, then add 1 cup cold water. Pat in hand 
a piece large enough to cover 1 apple, pinch together and 
drop in a pan of hot syrup and bake. Syrup: 3 cups 
water to 1 of sugar, boil and use hot to bake dumplings 
in. Serve hot. Mrs. I. M. Buell. 

APPLE DUMPLINGS (Steamed.) 

One pint flour, 2 heaping teaspoons baking powder, 
1 teaspoon salt sifted together. Into this mixture rub 
with the hand, 2 heaping teaspoons butter or lard. With 
a knife lightly cut in enough milk (about a cup) to make 
a very soft dough. Place on board, but do not knead. 
Roll y<2, inch thick and cut in squares. In each square 
place sliced apples sweetened and pinch corners of dough 
together. Place in steamer over boiling water and steam 
1 hour. Serve with cream and sugar or any good pud- 
ding sauce. Mrs. C. A. Emerson. 

BROWN BETTY PUDDING. 

Grease a pudding dish, put in first a layer of tart 
apple, sliced thin, then a layer of bread crumbs, sprinkle 

Consumers Milk Co., Telephone 328. 



160 Knox Acidulated Gelatine— no bother squeezing lemons 

with Bugar and put on bits of butter. Fill up the dish 
in this manner having a layer of crumbs on top. Bake 
y2 hour until apples are done in a moderate oven. Serve 
with cream or sauce. 

BREAD PUDDING. 

One pint bread crumbs, 1 quart milk, 1 cup sugar, 
yolks of 4 well beaten eggs, 1 tablespoon butter measured 
and then melted, flavor. Bake 40 minutes in slow oven. 
When done, spread with meringue made with the whites 
of 4 eggs and 4 tablespoons sugar and brown in slow oven. 
If a meringue is not desired make the pudding with 2 
whole eggs. 

BREAD AND BUTTER APPIiE PUDDING. 

Cover bottom of a shallow baking dish with apple 
sauce. Cut stale bread in 1-3 inch slices, spread with 
softened butter, remove crusts and cut in triangular- 
shaped pieces, then arrange closely together over apple. 
Sprinkle generously with sugar, to which is added cinna- 
mon or nutmeg. Bake in moderate oven and serve with 
cream. 

BERRY PUFFS. 

Sift together 2 cups flour, 3 teaspoons baking powder, 
l^ teaspoon salt, rub ^ cup butter into the flour, beat 
2 eggs well, add 1 cup rich milk and stir into flour with 
2 cups berries. Fill buttered cups half full and steam 
an hour. Serve with sweetened cream. 

Mrs. Spawn. 

BliUEBERRY PUDDING. 

One cup good molasses, % cup cold water, 1 teaspoon 
soda, salt and 1 pint blueberries. Add enough flour to 

Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



Try the Knox Gelatine recipes found in tids book 1^1 



make like soft gingerbread. Steam in mold 1^ hours. 
Sauce: 1 egg, i/^ cup butter, 1 cup powdered sugar, va- 
nilla, beat well together. Mrs. F. G. Hobart. 

CHOCOLATE BKEAD PUDDING. 

One and one-half cups bread crumbs, 2 cups boiled 
milk, 1^ or 1 cup sugar, 2 tablespoons grated chocolate. 
Boil milk, sugar and chocolate together and pour over 
bread crumbs, let stand 20 minutes. Add 2 well beaten 
eggs, vanilla. Bake ^2 hour. Sauce : 1 cup sugar, table- 
spoon butter creamed together, 1 tablespoon hot water, 
vanilla, 1 white of egg well beaten. 

Mrs. H. L. Hulburt. 

CHOCOLATE PUDDING. 

One tablespoon butter (measure before melting), 2 
level tablespoons cocoa, 1 teaspoon baking powder, 1 cup 
sugar, 1 cup milk, 1 egg, 2 cups flour. Steam 1 hour and 
serve with hot chocolate sauce. Mrs. Ritsher. 

CHOCOLATE RICE PUDDING. 

Two cups milk and ^ cup rice cooked together until 
rice is tender. Add 1 tablespoon butter, ^ cup sugar, 1 
square chocolate melted, V^ cup raisins, salt and vanilla. 
If too thick add a little milk. The last thing fold in two 
well beaten eggs. Pour mixture into a pudding dish and 
bake 30 minutes in moderate oven. Spread with meringue 
made with the whites of two eggs and two tablespoons 
sugar. Brown in slow oven. 

COTTAGE PUDDING. 

Two cups flour, 2 teaspoons baking powder, ^ teaspoon 
salt, 1 egg, % cup sugar, 3 tablespoons melted butter, 1 
cup milk. Bake in a shallow tin and serve with lemon 
sauce. Mrs. A. S. Thompson. 



Consumers* Milk Co. supplies Buttermilk churned from cream 



162 Knox Gelattne is the one dessert for all appetites. 

GINGERBREAD PUDDING. 

One small cup molasses, ^ cup sugar, 2 eggs, 1 large 
teaspoon soda dissolved in a little water, small teaspoon 
cloves and cinnamon each, % c^P nielted butter, 3 cups 
sifted flour, 1 cup sweet milk, 1 cup raisins. Steam 2^^ 
hours. Sauce: 2 eggs beaten separately, add 1 cup sugar 
to beaten yolks, then add whites. Mrs. C. S. Gregory. 

COCOANUT PUDDING. 

Three-fourths cup freshly grated cocoanut, 14 pound 
butter, 14 pound sugar, 4 yolks and whites of eggs, juice 
1 lemon. Flavor with white rose, bake and serve with 
hard sauce. Mrs. F. Strong. 

DATE PUDDING. 

Stone % pound dates (or prunes), ^ cup nut meats 
chopped, 1 cup bread crumbs. Beat 1 egg well, soften 
1 heaping tablespoon butter and add sugar as desired, 1 
cup milk. Cover and bake 20 minutes. Serve with whip- 
ped cream. Mrs. H. L. Hulburt. 

INDIAN PUDDING. 

One pint milk scalded, into which stir 6 small table- 
spoons cornmeal, stir while it boils 1 minute; while hot 
add a large piece of butter, sweeten to taste with sugar, 
adding a little molasses to give color and flavor. When 
partly cool add 1 pint cold milk, 2 beaten eggs, salt, cin- 
namon, nutmeg and raisins. Bake about 1 hour. 

GRAHAM PUDDING. 

One cup sour or buttermilk, 1^ cup butter, 1^ cup 
raisins, ^ cup molasses, % cup sugar, 1 cup graham flour, 
1 cup white flour, saltspoon salt, 1 teaspoon soda, 1 tea- 
Vale Bakery, Inc., Wholesale and Retail Bakery Goods. 



Knox Gelatine is guaranteed to i^ease or money back 163 

spoon cinnamon, % teaspoon cloves, 1 egg. Steam in 
baking powder cans or in one loaf. Mrs. Potter. 

LBMON SOUFFIiE. 

Four egg yolks, 1 lemon, grated rind and juice, 1 cup 
sugar, 4 egg whites. Beat the yolks until thick; add 
gradually the sugar, and continue beating. Add the 
lemon. Beat the whites of the eggs until dry. Fold care- 
fully into the first mixture. Turn into a buttered pud- 
ding dish and bake in a pan of hot water 35 minutes. 
Serve inmiediately with whipped cream. 

Mrs. H. L. Hulburt. 

PUFF PUDDING. 

One-half cup sugar, 1 egg, 1 cup milk, 1 cup flour, 3 
teaspoons baking powder. Steam in cups. Pudding 
Sauce : Cream together 1-3 cup butter and smal} cup su- 
gar, add fresh berries. Mrs. Macumber. 

RAISIN PUFF. 

One-fourth cup butter, 1 tablespoon sugar, % cup 
milk, 1 egg, li/^ teaspoons baking powder, 1 cup flour, ^ 
cup raisins. Sauce: 1 cup sugar, % teaspoon butter, 1 
egg, 1 tablespoon cornstarch, 1% cups boiling water, 1 
lemon. Cream egg, butter and sugar, add milk, flour and 
baking powder sifted, and raisins last. Fill cups 1-3 full 
and steam V^ hour. Cook the sauce until thick. Serve all 
hot. 

SHREDDED WHEAT PUDDING. 

Roll 1 shredded wheat biscuit until fine and add 1 
large cup milk, 1 beaten egg, pinch of salt, 3 dessertspoons 
sugar, ^ cup nut meats, fiavoring. Any kind of fruit 



Consumers Milk Co., 432-434 Broad St. — Pnre Whole Milk. 



164 Knox Acidulated Gelatine saves time squeesdng lemons 

may be added if desired. Bake ^^ hour. Serve with 
cream. Mrs. Will Bamsej. 

SUET PUDDING. 

1 cup chopped raisins, 1 cup chopped suet, 2-3 cup 
molasses, y2 cup sweet milk, y2 teaspoon soda in milk, 2 
cups flour, y2 teaspoon cinnamon, 1-3 teaspoon cloves and 
nutmeg, ^ cup walnuts. Steam 3 hours. Sauce: 1 cup 
brown sugar, 1 teaspoon flour, 1 tablespoon butter. Beat 
together until creamy, add 1 cup boiling water and cook 
until clear. Flavor with nutmeg. Mrs. H.,L. Hulburt. 

EGGLESS SUET PUDDING. 

Heaping cup bread crumbs, 2 cups flour, 1 cup suet 
chopped fine, 1 cup raisins, 1 cup molasses, 1 cup sweet 
milk, 3 teaspoons soda, teaspoon salt, teaspoon cloves, tea- 
spoon cinuamon. Steam 2% hours. Mrs. E. S. Greene. 

SUET PUDDING. 

One cup molasses, 1 cup sour milk, ll^ cups chopped 
suet, 11/2 cups raisins chopped, 4 cups flour, 1 teaspoon 
soda, 1 teaspoon baking powder, 1 egg, salt. Steam 3 
hours. Mrs. Frank Blazer. 

**OIvD ENGMSH" PUDDING. 

One pound suet, 1 pound flour, 1 pound raisins, 1 
pound currants, 1 pound carrots, 1 pound potatoes, 6 ta- 
blespoons molasses, % pound citron, 1 teaspoon each cin- 
namon, ground cloves, salt, 5 cents worth candied lemon 
peel. Boil and mash carrots and potatoes. Mix all to- 
gether. Butter a bowl, fill to the top, do up in a cloth 
dampened and floured, tying securely. Boil 12 hours. 
This amount will serve 20 persons. Mrs. H. A. Peck. 

Vale Bakery, Inc., Finest Bakery Goods, Ice Gream, Ices, Etc# 



Knox Addnlated Gelatine — ^no bother squeezing lemons 165 

CHRISTMAS PliUM PUDDING. 

One cup finely chopped beef suet, 2 cups fine bread 
crumbs, 1 cup sugar, 1 cup seeded raisins, 1 cup currants, 
1 cup chopped blanched almonds, I/2 cup citron sliced 
thin, 1 teaspoon salt, 1 of cloves, 2 of cinnamon, 1 of nut- 
meg, 4 well beaten eggs. Dissolve a level teaspoon soda 
in a tablespoon warm water; flour the fruit thoroughly 
from a pint of flour. Then mix remainder as follows : In 
a large bowl put the well-beaten eggs, sugar, spices and 
salt, 1 cup of milk, stir in fruit, nuts, bread crumbs and 
suet, putting in dissolved soda last. Add the remainder 

of the pint of flour. Steam 4 hours. Mrs. S. E. Hill. 

« 

PliUM PUDDING. (White.) 

Mix in usual manner 1 cup each of white sugar, sweet 
milk, finely chopped suet, and seedless light raisins, 1/2 , 
cup chopped nuts, 2% cups flour, 1 tablespoon baking 
powder, y^ teaspoon salt. Steam in mold 2 hours. Keep 
water constantly boiling. Sauce: Melt ^ cup sugar 
without water, add 1 cup hot water and stir until well 
blended. Melt a large spoon butter, stir in a tablespoon 
flour, stirring all the time. Thicken by adding the cara- 
mel syrup. Add any desired flavoring, or better, a little 
cherry, plum, or lemon juice to give a tartness. 

Mrs. F. G. Hobart. 

WHITE STEAMED PUDDING. 

Eight tablespoons melted butter, y^ cup sugar, 1 cup 
milk, 3 cups flour, 3 eggs well beaten, 2 teaspoons baking 
powder. Mix well, steam 1 hour. Mrs. A. Figenbaum. 



Consumers* Milk Company, 432-434 Broad Street. 



166 Four Pints of Jelly in each package of Knox Gelatine 

Pudding Sauces. 

WHTTB SAUCE. 

Two-thirds cup pulverized sugar, butter size of an egg, 
pinch salt, vanilla ; cream these together. Add well-beat- 
en yolk 1 egg and beat again. Add white of egg beaten 
stiff and beat again. Whip % cup cream and beat again. 
Serves 6 people. Mrs. Harry J. Eogers. 

CREAMY SAUCE. 

One-half cup butter, 1 cup sugar, 14 c^P cream or milk, 
y2 teaspoon vanilla. Cream butter, beat into it the sugar 
and cream. Heat this over hot water and flavor. 

Mrs. A.' S. Thompson. 

DRESSING FOR PUDDING. 

One tablespoon cornstarch, lump butter size of walnut, 
% cup sugar. Stir together well and pour on boiling wa- 
ter till of consistency of cream. Flavor with lemon or 
vanilla extract. Mrs. J. F. Crawford. 

MAPIiE SAUCE. 

Dissolve ^ pint maple sugar in 1 cup water, add ^ 
cup butter mixed with 1 tablefepoon flour, flavor to taste 
and boil. 

FOAMING SAUCE. 

Beat the whites of 2 eggs stiff, add 1 cup sugar, beat 
well, add 1 cup boiling milk and lemon juice or other 
flavoring. 

FOAMING SAUCE. 

Melt 1 cup sugar in 14 cup water, let it boil. Stir in 
the juice of 1 lemon and the well beaten whites of 3 eggs. 

LEMON SAUCE. 

Two cups hot water, 1 cup sugar, 1 tablespoon butter. 
Turn the hot water over the sugar and butter and let 

Vale Bakery ,Iiic., Wholesale and Retail Bakery Goods. 



Give the Growing Children KNOX GEI4ATINB 167 

boil. Thicken with 1 tablespoon corn starch, wet with 
a little cold water. Just before serving stir in the juice 
and grated rind of 1 lemon. 

HOT CHOCOLATE SAUCE. 

Melt 2 squares (chocolate and % cup sugar in % cup 
boiling water. Stir constantly. Cook in double boiler 
until consistency of molasses. Flavor with vanilla. 

WHIPPED CREAM AND FRUIT SAUCE. 

Put 1 cup canned sweet fruit through a sieve and add 
3 cups whipped cream. 

PUDDING SAUCE FOR ANY HOT PUDDING. 

One cup boiling water, 1 cup sugar, ^ cup butter, 1 
large tablespoon flour, 1 egg ; mix butter, sugar and flour 
thoroughly and pour over them the cup boiling water; let 
all boil together. Just before serving pour this over the 
egg well beaten, and flavor to taste. K. F. Northrop. 

Cold Puddings. 

ANGEL CHARIXKTTE RUSSE. 

Soak 1 tablespoon of Knox's gelatine in ^ cup cold 
water, then dissolve in i/4 cup boiling water and add 1 
cup sugar. When cool, add 1 cup whipped cream and 
1/2 dozen crumbled stale macaroons, 1 dozen finely 
chopped marshmallows, chopped almonds and candied 
cherries. Flavor. Chill and serve with whipped cream. 

Clara L. Wright. 

BANANA FIX) AT. 

Soak 1/2 box of Knox gelatine in % cup cold water. 
Boil % quart milk and a heaping cup of sugar. When 

Consumers* Milk Co. supplies Buttermilk churned from cream 



168 Aflk joor g^roecr for Knox Qf\mtimb — take bo otlier 

Ixjiling dip out enough of hot milk to dissolve the gelatine, 
then add this to the other milk. Boil 2 minutes then 
allow it to i'iH)\ and before it becomes stiff, stir in 3 ba- 
nanas broken up with a fork. Put on ice until next day. 
Kemove from mold and serve with whipped cream. 

C. Turner, Elk's Club. 

CHARLOTTE RUSSE. 

Dissolve 1-3 of a box Knox gelatine in a pint of fresh 
milk. Put in a double boiler, when hot add the beaten 
yolks of 4 eggs and sweeten to taste, flavor with vanilla. 
When cold beat into the mixture 1 quart whipped cream. 
Line a dish with lady fingers and pour over them the 
wlup[>ed cream. Mrs. Salmon. 

COCOANUT CHARLOTTE. 

Hoak 14 box Knox gelatine in 14 cup water. Scald 
1 cup cream and pour it over 4 eggs well beaten with y^ 
cup sugar. Stir until it thickens, add the gelatine, stir a 
moment, then strain and set aside until chilled. When 
it begins to thicken add 14 pound of stale macaroons 
crushed in small pieces, 1 teaspoon vanilla, 2 tablespoons 
sherry, 1 cup grated cocoanut and 1 cup cream which 
has been whipped thick. Mold and chill. Serve with 
whipped cream. Mrs. Hadley. 

VELVET CREAM. 

One-half box granulated Knox gelatine, 1 quart milk, 
yolks 3 eggs, whites 3 eggs, 6 tablespoons sugar, 1 table- 
spon vanilla. Put gelatine, milk and yolks of eggs beaten 
thoroughly in the double boiler and stir until it forms 
a soft custard. When cold, add the stiffly beaten whites 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Knox Gelatine is economfcal^-4 pints in each package l69 

together with the sugar and vanilla, Put in a mould and 
serve when stiff, with cream plain or whipped. 

Mrs. Kitsher. 

PINEAPPLE BAVARIAN CREAM. 

One can grated pineapple, 1 cup sugar, % package of 
Knox gelatine, % lemon, whipped cream. Cook the pine- 
apple and sugar for 10 minutes, add the gelatine softened 
in cold water and the lemon juice. When cold, fold in 
the whipped cream. Mrs. K. T. Waugh. 

ORANGE CREAM. 

One-fourth box Knox gelatine soaked in ^ cup cold 
water until soft. Pour over it i^ cup boiling water and 
stir until dissolved. Add % cup sugar, 1 cup orange 
juice, strain and set aside to cool and when as thick as 
honey beat until light and fold in as much sweetened 
whipped cream. Turn into mold and s^rve with plain 
or whipped cream. Mold may be lined with lady fingers 
or sponge cake. Mrs. Young. 

NUT APRICOT PARFAIT. 

Bub through a sieve enough steamed, sweetened apri- 
cots to make a cup of pulp. Mix with i/^ cup powdered 
sugar, 1 tablespoon lemon juice and % cup chopped, 
blanched almonds. Dissolve % package of Knox granu- 
lated gelatine in y^ cup cold water and stir in the other 
ingredients. When it begins to stiffen beat a few mo- 
ments, then fold in lightly a cup of double cream which 
has been whipped firm. Put in cold place to set. Serve 
in sherbet glasses or paper cases. Dust with powdered 
macaroons. Mrs. F. F. Gorham. 

Consumers* Milk Co. will serve you with pnre pasteurized milk 



170 Send for free sample of KNOX Gelatine 

HAMBURG SPONGE. 

Heat the juice of 2 lemons and y^ c^P sugar, add the 
beaten yolks of 8 eggs and i^ cup sugar. Cook over hot 
water until thick. Next add y^, package of Knox gela- 
tine, which has been softened in cold water, reheat and 
fold in the beaten whites of the 8 eggs. The reheating 
must be hot enough to dissolve the gelatine, but not to 
cook any more. Pour into a border mold. When cold 
fill the center with whipped cream. Garnish with cher- 
ries before serving. Mrs. R. Peters. 

CREAM GELATINE PUDDING. 

One package Knox pink gelatine, 1 cup cold water; 
let stand 1 hour, juice of 1 lemon, 1 cup sugar, 2 cups 
boiling water, stir together and add to gelatine. Let 
cool until like syrup, beat in a cup of stiffly whipped 
cream, put in mold. Dressing: 1 can shredded pine- 
apple and 1 cup sugar, let boil and cool. Will serve 11 
people. Mrs. W. H. Baumes. 

GELATINE PUDDING. 

One-fourth box of Knox gelatine, y^ cup cold water. 
Boil 1 cup sugar in y^ cup water until it hairs, stir in the 
dissolved gelatine, let boil once. Beat the whites of 3 
eggs, stir into the hot gelatine. Cool in small molds. 
Custard sauce: 1% cups milk, yolks of 3 eggs, 1 tea- 
spoon cornstarch, i^ cup sugar. 

Mrs. G. H. Rosenberg. 

MARSHMAIiLOW CREAM. 

One-half envelope Knox sparkling gelatine, y^ cup 
cold water, y^ cup boiling water, whites of 4 eggs, 1 cup 
sugar, 1 teaspoon vanilla, 1 teaspoon lemon extract, 1^^ 
squares chocolate. Soak gelatine in the cold water 5 

Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



Knox Gelatine measured ready for use— -in 2 envelopes 171 

minutes. Add boiling water and place over teakettle 
until dissolved. Cool, but do not chill. Stir sugar into 
dissolved gelatine. Beat the whites of eggs very light, 
and to the eggs add the gelatine and sugar, a few, spoon- 
fuls at a time, beating constantly. Divide quickly into 
3 parts. To the first part add part of the pink color 
found in package and flavor with vanilla ; to the second 
part add melted chocolate and vanilla flavoring, and 
flavor the third part with lemon. Mold in layers in 
square mold, adding nuts to the pink part and red 
cherries to the white. Chill, cut in slices and serve with 
or without whipped cream or sauce made with the yolks 
of eggs. Attractive if served with ice cream instead of 
cake. 

OHOCOIiATB PliUM PUDDING. 

One envelope Knox sparkling gelatine, % cup cold 
water, 1 cup sugar, % teaspoon vanilla, 1 cup seeded 
raisins, 14 cup sliced citron or nuts, as preferred, Yo cup 
currants, 1^ squares chocolate, 1 pint milk, pinch of 
salt. Soak the gelatine in the cold water. Put milk in 
double boiler. Melt chocolate ; add to milk and add sugar 
and salt. Scald and, remove from fire. Add gelatine 
and when it begins to set add the fruit and vanilla. 
Serve with the following sauce or whipped cream : Beat 
white of 1 egg stiff ; add 1 tablespoon confectioner's sugar 
and l^ cup milk slowly. Flavor with vanilla. 

LEMON SPONGE OR SNOW PUDDING. 

One envelope Knox sparkling gelatine, 1 cup sugar, 
whites of 2 eggs, % pint cold water, % pint boiling water, 
rind and juice of 2 lemons. Soak the gelatine in the co'd 
water 5 minutes. Dissolve in boiling water and add 
grated rind and juice of the lemons and sugar. Stir until 

Oonsnmers' Milk Co. guarantee the best Pastenrlzed Milk 



172 Where recipes call for Gelatiiie use KNOX Gelatine 

dissolved. Strain and let stand in a cool place until 
nearly set. Then add the whites of the eggs, well beaten, 
and beat the mixture until it is light and spongy. "^Put 
lightly into glass dish or shape in mold. Serve with a 
thin custard made of the yolks of the eggs, or cream and 
sugar. Other fruit juices may be used, keeping the same 
proportions; when juice of less strength than that of 
lemon is used it may take the place of a part of the water. 
In this case the juice of 1 lemon to each quart of jelly will 
bring out the flavor of the fruit. 

STRAWBERRY TARdS. 

Line patty pans with good puff paste and bake. Pre- 
pare a boiled custard of 3 egg yolks, 2 tablespoons sugar 
and a scant pint of milk. Cook together until smooth 
and thick and let it become thoroughly cold. When 
ready to serve fill shells about half full of custard; upon 
this place enough strawberries to fill the shells. Now 
whip stiff the 3 egg whites with a little powdered sugar, 
heap over the berries, brown lightly in the oven. To be 
served ice cold. Mrs. Chas. Rau. 

INDIVIDUAIi CHARIXXTTE RUSSE. 

Whip cream stiff and dry. Sweeten with pulverized 
sugar and flavor with sherry. Put in sherbet glasses 
lined with split lady fingers with cherry on top of each 
glass. N. A. Corcoran. 

MANDEIi TORTE. 

One pound almonds, 1 pound sugar, 1 dozen eggs, rind 
of 1 lemon. Grate i/^ pound almonds very fine the rest 
coarser. Stir yolks and sugar i/^ hour, add almonds and 
lemon, lastly the well beaten whites of eggs. Bake 1 hour 



Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



Use KNOX Gelatine— the two quart package 173 

in moderate oven and serve with whipped cream. 

Mrs. Zilley. 

^DATE TORTE. 

One cup sugar, 3 tablespoons flour, 1 teaspoon baking 
powder, 1 tablespoon milk, 1 cup nut meats, 1 cup dates, 
2 eggs. Beat eggs together ,add sugar, flour, nuts, dates 
and milk. Spread on tin about 1 inch thick. Bake 20 
minutes or i^ hour. Cut in squares and serve with 
whipped cream. By adding a little more flour it may 
be cut in finger strips and served with coffee. 

Mrs. Eeitler. 

DATE TORTE. 

One cup sliced dates, 2-3 cup sliced walnut meats, 
1 cup C. sugar, ^ cup sweet milk, ^ cup flour, 3 eggs, 
1/2 teaspoon soda, a little salt. Bake in a moderate oven. 
Serve with whipped cream. Mrs. A. Schellenger. 

FRUIT TORTE. 

One heaping tablespoon butter creamed with 2 table- 
spoons sugar, add 1 egg and beat slightly, 1^^ tablespoons 
sweet cream, % cup flour, ^^ teaspoon baking powder, 
and a pinch of salt. Add flour until you can spread it 
on a large layer cake tin with the hand. Cover this thin 
layer of dough with sweetened fruit and bake. Cherries, 
plums, apples, peaches or gooseberries are delicious. 

Mrs. Zilley. 

SCHOM TORTE. 

' Whites of 6 eggs, whipped thoroughly ; 2 cups granu- 
lated sugar, added slowly ; pinch of cream tartar, table- 
spoon weak vinegar, vanilla. Eggs must be thoroughly 
fresh and cold and success in this dessert can only be ob- 

Try Consumers Milk Co.'s Scientificallj Pasteurized Milk. 



174 Use Knox Gelatine if yon would be sure of results 

tained by long whipping. To bake turn into medium 
size square tin and bake in very slow oven for 1 hour. 
When done the top should be cream color. Cut in squares 
and serve cold with slightly sweetened whipped cream 
flavored. Mrs. D. B. Worthington. 

DATE PUDDING. 

One-half pound dates, wash and stone, cover with 2 
cups cold water, cook 10 minutes add % cup sugar, cook 
5 minutes. Thicken with 1 tablespoon corn starch dis- 
solved in little water. Take from stove, add % cup nut 
meats broken up. Serve with whipped cream. 

K. F. Northrop. 

FIG PliUFF. 

Boil 1 pound figs until soft, drain off water and beat 
until fine, add % cup sugar, beaten whites of 2 eggs, 
beat again. Serve with cream. 

Hanna McQlauchlin. 

FRUIT FOR THE GODS. 

One-half pound chopped dates, ^ pound chopped Eng- 
lish walnuts, 21/^ cups confectioner's sugar, 3 tablespoons * 
bread crumbs, yolks of 6 eggs (3 will do), teaspoon bak- 
ing powder, whites of 6 eggs (3 will do) beaten in last. 
Spread in dripping pan. Bake in slow oven 15 to 20 
minutes. Serve cold with whipped cream. 

Mrs. Merton Smith. 

GRAHAM PUDDING. 

One-half pound figs chopped fine, 1 pint water; stir 
in 1 cup graham flour, boil until done, then add i^ cup 
sugar, a pinch of salt. When pudding is nearly cold, add 
y^ pound nuts. Serve cold with whipped cream. 

Mrs. Crockett. 

Vale BakM*y (Inc.) Ice Cream, Sherbets and Ices. 



A Knox Gelatine Dessert or Salad is appetizing 17& 



STEW£a> DATES. 

Wash one pound of dates thoroughly and remove 
stones. Place in a stew pan; cover with 2 cups cold 
water and let boil 10 minutes. Add ^ cup sugar and 
boil 10 minutes longer. Eemove from the fire and add 
^2 cup of finely chopped nuts, either almonds, English 
walnuts or pecans. Serve cold with whipped cream. 

Mrs. F. T. Nye. 

BAKED APPIiES. 

Core and peel 8 large apples. Put in a deep dish and 
add 1 cup sugar. Pour 1 cup boiling water over them 
and bake in a very hot oven until soft. They will keep 
their shape, and have a light brown crust. Serve with 
whipped cream. Mrs. John Bood. 

STUFFED APPI^S. 

Wipe large King apples, remove the core and put them 
in a baking dish. Put a mixture of chopped nuts and 
dates in the center of each apple. Add 1 tablespoon of 
water for each apple. Bake in a hot oven until soft, but 
not until broken. Serve cold with a big spoonful of 
sweetened whipped cream on top of each apple. 

N. A. Corcoran. 

RIOE CHARIjOTTE. 

Boil y^ pound of rice in 1 quart milk with a little 
salt and 2 tablespoons sugar. When soft let it cool and 
mix with a pint of whipped cream which has been 
sweetened to taste. Fill a mold with alternate layers of 
this and preserved fruit. Let stand on ice until stiff 
and turn out. Garnish with the fruit and serve with 
whipped cream. C. D. W. 

Consumers Milk Co. gaarantee best pasteurized milk and cream 



176 Knox Oelatiiie makes Desserts^ Salads, Gandies, Btc. 



BAKED CUSTARD. 

Two eggs, y^ c^P sugar, % teaspoon salt, 2 cups milk. 
Beat eggs slightly, add sugar and salt and pour on slowly 
the milk scalding hot. Put in buttered moulds, in pan 
of hot water, sprinkle with nutmeg and bake in moderate 
oven until just firm. Remove at once from water. Also 
makes a fine pie. Miss Messer. 

ItfAPLE CREAM CUSTARD. 

Heat a pint of milk to scalding. Stir 2 tablespoons 
granulated sugar into unbeaten whites of 3 eggs, stirring 
not beating, and pour milk sligtly cooled upon it. Wet 
custard cups in cold water, fill with mixture. Set cups 
in a pan of hot water and cover closely and bake in mod- 
erate oven until firm. When cold turn out on flat dish, 
cover with whipped cream and strew all thickly with 
grated maple sugar. Mrs. Hobart. 

PEACH DAINTY. 

To the beaten whites of 2 eggs add 1 cup sugar and 
1 cup of peach pulp. Place in the refrigerator to chill. 
Will serve 6. 

XEAR MAPIiE SUGAR PUDDING. 

Soak y^ cup pearl tapioca over night in 3 cups water. 
In morning add 2 cups dark brown sugar. Boil, or bake 
^2 hour in slow oven, stir occasionally. Serve cold with 
plain whipped cream. Mrs. F. E. Weirick. 

MACAROON PUDDING. 

Make a custard of 1 quart milk, 1 tablespoon com 
starch dissolved in a little cold milk, the yolks of 4 eggs, 
6 tablespoons sugar. Boil 3 or 4 minutes. Cover the 
bottom of a baking dish with macaroons and pour over 

Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. 



A Knox Gelatine Dessert or Salad is attractive 177 

them the custard, then another layer of macaroons and 
custard until it is all used. Beat the whites of the eggs 
with sugar, spread over top and brown lightly. Serve 
very cold. Mrs. F. Foster. 

PINEAPPLE FliUFP. 

One-half pound marshmallows, cut each in 4 pieces 
with shears, 1 cup canned pineapple, cut fine, or part 
orange, adding a little sugar, y^ pint cream whipped stiff. 
Beat all together and let it stand in a cool place. Serve 
in sherbet glasses adding chopped nuts if you like or 
candied cherries. Hanna McGlauchlin. 

r 

TAPIOCA CREAM. 

Two tablespoons tapioca, 1 quart milk, yolks of 3 eggs, 
11/2 cups sugar, vanilla. Soak the tapioca over night. 
Boil the milk, add the tapioca, yolks of the eggs and 
sugar. Boil up and let cool. Flavor with vanilla. Beat 
the whites of the eggs stiff and stir into the cream. 

Mrs. K. T. Waugh. 

COFFEE TAPIOCA CREAM. 

Two tablespoons tapioca, 1 pint fresh coffee, 2 eggs, V^ 
cup sugar, salt. Cook tapioca in coffee 15 minutes, add 
yolks beaten with sugar and salt. Cook until thick. Re- 
move from fire and beat in whites stiffly beaten. 

Mrs. E. G. Smith. 

CARABIEIi CUSTARD. 

Four cups scalded milk, 4 eggs, i^ teaspoon salt, 1 tea- 
spoon vanilla, ^ cup sugar. Put sugar in sauce pan, 
stir constantly over hot blaze until melted to syrup of 
light brown color. Add this gradually to the hot milk. 
As soon as sugar is melted in milk add mixture gradually 



Consumers Milk Co., Telephone 828. 



178 Pink coloring for desserts in each pkg. of Knox Gelatine 

to eggs (slightly beaten), add salt and flavoring, then 
strain into buttered molds. Bake as custard. Chill and 
serve with caramel sauce. 

CARAMEIi SAUCE. 

One-half cup sugar, i/^ cup boiling water. Method: 
Melt sugar as for caramel custard, add water and simmer 
10 minutes. Cool before serving. 

BAKED BANANAS. 

Six bananas, 2 tablespoons melted butter, 1-3 cup 
sugar, 2 tablespoons lemon juice. Remove skin from ba- 
nanas and cut in halves lengthwise. Put in a shallow 
pan. Mix butter, sugar and lemon juice. Pour half of 
mixture over bananas. Bake 20 minutes in slow oven, 
basting during baking with rest of the mixture. 

Mrs. Rowell. 

ORANGE MOUNTAIN. 

One pint milk and 1 cup sugar put in double boiler 
and cook until hot, 1 tablespoon corn starch, wet with a 
little cold water, beat the lumps out of it, then put into 
the corn starch the yolks of 2 eggs and a pinch of salt, 
beat it togther; stir this into the hot milk until it 
thickens. Set in cold place and before serving put in 
little essence of lemon. Take 6 small oranges, peel, take 
out seeds and cut in small pieces into dish and pour over 
it the cream. Stir.it all together. Beat the whites of 
your 2 eggs to a froth, add 1 tablespoon sugar, beat again 
and pour over the top. Mrs. P. L. Murkland. 



Vale Bakery, Inc., Ice Cream, Sherbets and Ices. 



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ON THE BRIDGE 

BELOIT, WIS. 

SUPPOSE YOU HAVE A FIBE TONIGHT 

E. J. EVANS 

General Agent Notary Public 




323 State St. 



MURRAY & JOHNSON 

AGENTS FOB 

WHITE HOUSE TEAS and COFFEE. 

433 East Grand Avenue 
BELOIT, WIS. 

Ideal Laundry Company 

414 PUEASAST ST. 

The Best in the Laundry Line. 

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The Photographer 

322 STATE STREET. * BELOIT, WIS. 

THE BLUE TEA ROOM 

Banquets a specialty. 
The Homelike Dining Room. 

406 PLEASANT ST. OPPOSITE POSTOFFICE. 

MILAN NORTHROP 

Upholstery 

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Jeweler and Optometrist 

The Best in Jewelry and Expert Repairing 

316 STATE ST. EAST SIDE. 

« 

BELOIT TEA CO. 

Dinnerware and Glassware of all kinds. 

423 EAST GRAND AVE. 



Give the growing children KNOX Gelatine 181 

Salads and Dressings. 

SOUTHERN CHICKEN SAIJU>. 

To 1 chicken cooked until tender use 1 quart of 
chopped celery or tender cabbage and celery seed, 8 hard 
boiled eggs chopped fine, 2 good sized cucumber pickles. 
Season with mustard, black and cayenne pepper and salt 
and when all is thoroughly mixed, pour into this ^ cup 
melted butter and ^ cup or little more of good vinegar, 
and stir thoroughly. Mrs. P. L. Murkland. 

CHICKEN SALAD. 

One pint cooked chicken cut in small pieces, 1 cup 
sweetbreads in small pieces, % cup olives chopped, 1 cup 
mushrooms, 1 cup mayonnaise. Have every thing very 
cold. Mix the first 3 ingredients with the dressing and 
place on shredded lettuce leaves. Salad dressing: Yolk 
of 1 egg beaten, 1 tablespoon melted butter, 3 tablespoons 
sugar, y2 teaspoon mustard, V^ cup vinegar, 1 cup sweet 
cream, 1 large tablespoon flour. Cook until thick. 

Mrs. S. J. Burlingame. 

CREAM OF CHICKEN GLACE. 

One-half cup chicken broth, 1 tablespoon Knox gela- 
tine soaked, 1 cup cream, 1 cup diced white meat of fowl, 
celery salt, paprika. Strain broth through a flannel, heat 
and add gelatine. When set fold in cream whipped and 
chicken. Mould in individual moulds and serve with 
cubes of tomato jelly, as salad course. Mrs. Rowell. 

CRAB A liA MAYONNAISE. 

Cook the crab 15 or 18 minutes. Clean and take out 
the meat. Wash shells well. To 1 cup of crab meat 
take 2 tablespoons of mayonnaise dressing, some salt and 

Consumerg Afilk Co. guarantee their pasteurisEed milk & cream 



182 Knox Addnlated pkg. contains ilATorini^ and coloring 

pepper. Fill the shells. Spread on top with mayonnaise 
and decorate with truffles and Spanish peppers. 

Mrs. Hiram Morgan. 

TUNA FISH. 

One 25-cent can Tuna fish, 2 cups celery cut fine, 2 
small onions chopped or grated. Mix with salad dress- 
ing. Mrs. A. Spaulding. 

SALMON SALAD. 

One can salmon, ^4 small head cabbage, chopped, 1 
tablespoon mustard dissolved in 14 c^P vinegar, 1 table- 
spoon sugar, pepper and salt. When ready to serve add 
2 tablespoons of mayonnaise dressing. Decorate with 
olives. 

SHRIMP SALAD. 

One-third shrimp, 1-3 pickles (half sweet and half 
sour cut fine and squeezed free of vinegar; 1-3 hard 
boiled egg. Either cooked or mayonnaise dressing. 

TOMATO AND SHRIMP SALAD. 

PtHil medium sized tomatoes. Eemove thin slice from 
top of each and remove seeds and pulp. Sprinkle inside 
with salt and invert ; let stand for y^ hour. Fill tomatoes 
with equal parts of shrimp cut up and celery. Mix with 
mayonnaise and put a spoonful on top. Arrange on let- 
tuce. Mrs. Rockwell. 

TOMATO AND GRBAM CHEESE SALAD. 

Choose medium sized tomatoes, peel and slice thick, 
drain. On top of each put a thick layer of cream cheese 
mixed with chopped green peppers and sprinkle with pa- 
prika. Cover with French dressing on lettuce. 

Vale Bakerj (Inc*) Ice Cream, Sberibete and Ieea» 



Knox Gelatine makes a transparent tender jelly 183 

CREAM CHEESE SALAD. 

Whip y2 cup of thick cream, then whip into it ^ cup 
liquid aspic jelly and ^ pound grated Parmesan cheese. 
Season with a little salt and pepper. Put in small molds 
wet in cold water. Set away to harden. Peel and slice 
tomatoes and marinate in French dressing and chill. 
Serve one of the molded cheese creams on a slice of to- 
mato. 

TOMATO JEIiLY. 

Put a can of tomatoes in a sauce pan with a slice of 
onion, % cup chopped celery, a level teaspoon salt and a 
dash of pepper. Bring to the boiling point, strain, add 
juice of 1 lemon and V^ box of Knox gelatine that has 
soaked for ^ hour in a pint of cold water. Turn into 
molds. When ready to serve, dip quickly into boiling 
water. Serve with mayonnaise dressing. Miss Gorham. 

HOT POTATO SAI/AD. 

One cup diced bacon fried crisp; pour off all but 3 
tablespoons of drippings, add 1 Spanish onion sliced thin, 
fry until tender, add 1 tablespoon flour, ^ cup hot water 
to make thick gravy. Add ^ cup vinegar, pepper and 
salt to taste, and two cups boiled potatoes diced. Serve 
hot. Mrs. F. E. Weirick. 

POTATO SALAD. 

Boil 8 medium sized potatoes with skins on. Peel 
and cut in small cubes, add 2 cups cucumber cut in cubes, 
1 cup shredded almonds, 2 tablespoons red and green pep- 
pers chopped fine, small onion. Mix with boiled or 
mayonnaise salad dressing. Mrs. Rockwell. 

GERMAN POTATO SAIiAD. 

Peel and slice cooked potatoes while warm, add finely 

Conmimers Milk Company, 482 and 484 Broad Street. 



184 For Dainty Delicious Desserts use Knox Gelatine 

chopped onion (and sliced apple). Make dressing of 
vinegar, salt, pepper and generous quantity of olive oil. 
When potatoes are cool add the dressing and mix thor- 
oughly. E. S. H. 

CABBAGE SALAD. 

Shred or chop cabbage, add a part of an onion cut 
very fine, a sliced green pepper. Mix well and let stand 
^^hour. Dressing: 2 tablespoons sugar, 1 tablespoon 
flour, 2 teaspoons mustard, 1 teaspoon salt, a little pepper, 

2 tablespoons butter, 1 whole egg or yolks of 2, V^ cup 
vinegar, 2-3 cup water. Mix dry ingredients, add butter, 
then vinegar and water, cook slowly and add to well 
beaten eggs. Thin with cream, plain or whipped. 

Mrs. H. L. Hulburt. 

CABBAGE HALAD. 

One cup chopped or shredded cabbage, 1 cup shelled 
peanuts, 1 cup minced celery. Bemove the skins from the 
peanuts and separate kernels into halves. Mix thor- 
oughly the cabbage, celery, nuts and salad dressing. The 
dressing may be mayonnaise or a boiled dressing. 

Miss Farr. 

HERRING SALAD. 

Three herrings, skinned and picked to small pieces, 

3 apples cut in pieces, 3 boiled potatoes diced, ^ cup nuts 
cut fine, 1 pickle, 1 small onion, ^ green pepper, a few 
capers, 4 hard boiled eggs. Chop all fine, mix yolks of 
eggs with a little vinegar and mix all together adding a 
little more vinegar if needed. 

Mrs. L. Rosenblatt. 

ASPARAGUS SALAD. 

Make a chicken aspic jelly as follows: 1 tablespoon 
Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Simply add water and sugar to Knox Acidulated pkg. IS 5 

of Knox gelatine to a pint of chicken stock, season with 
salt, paprika, a teaspoon of onion juice. When the jelly 
begins to set stir into it very small pieces of chicken 
breast, a little celery cut very fine and 2 tablespoons of 
capers. Dip little molds into cold water, then line them 
with short asparagus with the tips down and fill the 
mold with the jelly. Let get very cold. Turn out on let- 
tuce and pour over each a little French dressing and top 
with a teaspoon of mayonnaise with a sprinkling of pa- 
prika . Mrs. W. C. Weirick. 

ONION SALAD. 

This is fine served with roast turkey or chicken. Cut 
in dice the required number Spanish onions ; let lie in ice 
cold water for an hour, then drain and pat dry in a cloth. 
Add an equal amount of celery cut in same size pieces. 
Mix with plenty of good creamy salad dressing, rather 
tart. C. D. W. 

''EliK** SAIiAD. 

Head lettuce, sliced tomatoes. Sprinkle with grated 
Roquefort cheese. Serve with Turner's special salad dress- 
ing and toasted water crackers. 

Dressing. 

One-third Worchestershire (Lea and Perrins) sauce, 
1-3 vinegar, 1-3 imported olive oil, juice of 1 lemon. Sea- 
son with salt and paprika and serve cold. 

C. Turner, Elk's Club. 

LETTUCE AND SPANISH ONION. 

Wash leaf lettuce well and pick into bits, shred the 
onion and put with the lettuce. Dressing: To y^ cup 
vinegar add salt, pepper and sugar to taste. Stir until 
dissolved. Have all ingredients ice cold. Pour dressing 



Consnmers Milk Company, Telephone 828. 



186 Knox Gelatliie comes In 2 pkgs — ^Plaln and Addolated 

— ^ — ^ ■ 

over lettuce and onion, toss lightly together with a fork 
and serve. N. A. Corcoran. 

BEET SALAD. 

Boil rather small red beets, cut out the inside of each 
and fill the cup when ready to serve with diced potato 
and celery with salad dressing. Serve in a nest of lettuce 
leaves. Keep the beets in vinegar on ice until ready to 
fill. Mrs. I. M. Buell. 

SHERRY'S SALAD. 

Mix l^ cup oil, 5 tablespoons vinegar, i/^ teaspoon pow- 
dered sugar, 1/^ small Bermuda onion chopped fine, twice 
as much parsley as onion, 2 tablespoons finely chopped 
red pepper, 3 tablespoons finely chopped green pepper, 
1 teaspoon salt. Put in pint Mason jar and allow to 
stand at least 1 hour before serving. Just before serving 
shake hard for 5 minutes and pour over crisp lettuce 
leaves. This is enough for 3 or 4 heads of lettuce. 

Mrs. B. W. Kunkel. 

PLUM SALAD. 

Select nice large plums of uniform size. Cut in 
halves and remove stones. Fill center with chopped wal- 
nut meats. Place on bed of lettuce and serve with mayon- 
naise dressing. Mrs. Bockwell. 

COLLEGE GIRL*S SALAD. 

Slice very mild onions and let stand 1 hour in cold 
water, dry thoroughly. Put a slice between 2 slices of 
orange and use French dressing. ' 

CHEESE AND EGG SALAD. 

Two cups cottage cheese, 3 tablespoons rich, sweet 
cream, 1 tablespoon melted butter, 6 hard boiled eggs. 

Vale Bakery, Inc., the Finest Ice Cream, Sherbets and Ices. 



Knox Gelatine makes dainty desserts for dainty people 187 

y^ teaspoon salt. Mix cheese, butter and cream together 
and add salt. Color a delicate green with spinach jnice 
or a little vegetable coloring. Enb yolks of the 6 hard 
boiled eggs very smooth, moisten with a little thick 
mayonnaise and press into small balls. Coat thickly with 
the cottage cheese mixture, preserving the ball shape care- 
fully. Serve on lettuce leaves, passing thick mayon- 
naise. Mrs. H. Foster. 

PRUNE OR DATE SALAD. 

Soak 1 pound prunes over night, then cook until ten- 
der. When cold take out seed, and stuff with chopped 
nut meats, and small pieces of marshmallow. Boll in 
nuts, put 3 or 4 on a bed of lettuce leaves and serve with 
cream salad dressing. Dates may be stuffed and served 
the same way. Mrs. Young. 

APPIiE SALAD. 

Scrape out inside of nice red apples, fill with chopped 
apple, celery and nuts, mixed with salad dressing. Put 
little dressing on top. Mrs. W. H. Baumes. 

PEAR SALAD. 

Marinate canned pears in French dressing, arrange on 
lettuce leaves and decorate with candied cherries. Add 
nuts if you choose, serve with a little mayonnaise dress- 
ing. Mrs. F. M. Coons. 

SHELDON SALAD. 

One can pineapple, 4 oranges, 2 bananas, ^ pound 
grapes. Serve on lettuce leaves and pour over it the fol- 
lowing sauce : The juice of the pineapple, 1 cup sugar, 1 
tablespoon com starch, li^ cups water. Cool and add 
walnuts. Mrs. K. T. Waugh. 

Oonsmners' Milk Company, 482-484 Broad Street. 



188 Send for the KNOX Gelatine Recipe Book 

PERFECTION SAI/AD. 

One envelope Knox sparkling gelatine, % cnp cold 
water, % cup mild vinegar, 1 pint boiling water, 1 tea- 
spoon salt, 1 cnp finely shredded cabbage, juice of 1 lemon, 
1/2 cup sugar, 2 cups celery cut in small pieces, ^ can 
sweet red peppers, finely cut. Soak the gelatine in cold 
water 5 minutes, add vinegar, lemon juice, boiling water, 
sugar, salt. Strain, and when beginning to set add re- 
maining ingredients. Turn into a mold and chill. Serve on 
lettuce leaves with mayonnaise dressing, or cut in dice 
and serve in cases made of red or green peppers, or the 
mixture may be shaped in molds lined with pimetos. A 
delicious accompaniment to cold sliced chicken or veal. 

FRUIT GELATINE SALAD. 

Soak 2 slightly rounded tablespoons Knox gelatine in 
cold water 10 minutes. Pour off juice from 1 can cher- 
ries and 1 pint Richelieu grated pineapple. Add enough 
water to this juice to make 1 pint and heat to boiling 
point. Pour over gelatine, add juice of 1 orange and 1 
lemon and little grated rind of each and 1 cup (or more) 
of sugar. Mix well, add fruit, pour in small molds or flat 
pans to cool. Serve with mayonnaise or boiled dressing. 

PIMENTO SALAD. 

Soak 1 tablespoon Knox gelatine in l^ cup cold water 
and dissolve in 1 cup boiling water, add % cup each sugar 
and vinegar, juice 1 lemon, 1 teaspoon salt. Strain and 
cool, when beginning to stiffen add 1 ci^p celery cut in 
small pieces, 2 cups finely shredded cabbage, 1 can pi- 
mento cut in fine pieces and 1 green pepper chopped fine, 
or to the gelatine mixture add small peas and nut meats. 

Vale Bakery (Inc.) the finest Bakery Gooda, Ice Cream, Ices. 



Try Knox Acidulated Gelatiiie with Ijemon Flavor 189 

Turn into mold. Serve with thick mayonnaise dressing. 

Mrs. H. P. Tower. 

GRAPEFRUIT SAIiAD. 

Four grapefruit, 6 tablespoons olive oil, % saltspoon 
cayenne, 14 teaspoon salt, 2 tablespoons grapefruit juice. 
Halve the grapefruit and remove the pulp with a knife or 
spoon ; save the juice. In a bowl, mix olive oil, cayenne, 
salt and grapefruit juice, like a French dressing. Pour 
over the fruit when ready and serve on lettuce. 

♦ Mrs. Ritsher. 

CliUB SALAD. 

Remove skin and seeds fropi sections of 2 grapefruit, 
% cup Malaga grapes' or white cherries, 1-3 cup pecans 
cut fine. Arrange on lettuce. Garnish with pimentoes. 
Dressing: 1 tablespoon juice from grapefruit, 4 table- 
spoons oil, l^ tablespoon vinegar, 1^ teaspoon salt, y^, 
teaspoon paprika, 1 tablespoon Roquefort cheese chopped 
fine. Shake in bottle for 5 minutes. C. R. H. 

FRUIT SALAD. 

Pineapple and white cherries and nut meats. Dress- 
ing : 3 eggs beaten well, juice of 3 oranges and 3 lemons ; 
grated rind of lemon and 1 orange. Put the beaten eggs, 
juice and grated rind into double boiler and cook to the 
consistency of lemon pie. When ready to serve, add 
whipped cream. Will serve 50. Mrs. C. B. Salmon. 

FRUIT SALAD. 

One can pineapple cut in inch pieces, 1 pound Malaga 
grapes seeded and peeled, or 1 can of white cherries 
stoned, % cup almonds blanched and shredded. Drain 
fruit in colander, then mix lightly with boiled salad dress- 

■ 
Consumers* Milk Co., Tel. 328, Buttermilk from churned cream 



190 Desserts made In a short time with Knox G^atine 

ing to which an equal quantity of whipped cream has 
been added. Mrs. Harvey E. Bailey. 

NUT SALAD. 

One and one-half cups of pecan or English walnuts 
cut in small pieces, 2 cups celery cut fine, 1 can French 
peas. Dress with mayonnaise or boiled dressing and 
serve on lettuce. Mrs. Harvey E. Bailey. 

WASHINGTON SALAD. 

Free 1 orange and y^ grapefruit from the white mem- 
brane. Cut in uniform pieces 1 cup pineapple, 1 apple, 1 
banana, 1 cup white grapes or cherries and % cup celery. 
Mix and let stand 1 hour in dressing made of ^ cup oil, 
juice 1 lemon, 1 tablespoon sugar, 1 teaspoon salt, y^ tea- 
spoon paprika well blended. Drain, arranged on lettuce, ' 
garnish with boiled raisins, dress with mayonnaise. 

Mrs. R. K. Welsh. 

FRUIT SALAD. 

One cup each of any 3 kinds of fruit, 1 cup marsh- 
mallows cut fine. Dressing : 1 pint whipped cream with 
^ teaspoon vinegar. Mix all together. 

Mrs. E. F. Hansen. 

COMBINATION SALAD. 

On a bed of lettuce put a slice of pineapple that has 
been spread with cream cheese made thin With cream. Put 
stuffed olive in center and arrange strips of pimento over 
pineapple to represent a flower. Put boiled or mayon- 
naise dressing at the side. 

EASTER SALAD. 

One head lettuce, 1 jar preserved pears, y^ cup pre- 
served ginger, 1 cup mayonnaise dressing, ^ cup whipped 

Vale Bakery, Inc— The finest Bakery Goods, Ice Gream, etc. 



Knox Gelatine is the one dessert for all appetites 191 

• 

cream slightly sweetened. Arrange 4 or 5 tender white 
lettuce leaves to form a nest. Place in the center ^^ pre- 
served pear. Fill the cavity in the center of the pear 
with grated, preserved ginger. Blend the mayonnaise 
and whipped cream into a thick dressing and place a 
heaping teaspoon on each pear. Put a strip of preserved 
ginger on top of the dressing. Serve with cheese balls 
or toasted cheese sandwiches. 

Mrs. K. K. Kichardson. 

MAYONNAISE DRESSING. 

One tablespoon mustard, 1 tablespoon sugar, 1-10 tea- 
spoon cayenne, 1 teaspoon salt, yolks of 3 uncooked eggs, 
juice of ^ lemon, 14 cup vinegar, 1 cup whipped cream, 
1 pint oil. Beat the yolks and dry ingredients until they 
are very light and thick with either a silver or wooden 
spoon or, better still with a Dover beater. The bowl in 
which the dressing is made should be set in a pan of ice 
water during the beating. Add a few drops of oil at a 
time until the dressing becomes very thick and rather 
hard. After it has reached this stage the oil can be added 
more rapidly. When it gets so thick that the beater 
turns hard add a little vinegar. When the last of the 
oil and vinegar has been added it should be very thick. 
Now add the lemon juice and whipped cream and place on 
ice a few hours, unless you are ready to use it. 

Mrs. R. K. Welsh. 

MAYONNAISE DRESSING. 

Into a bowl drop the yolks of 2 eggs, add 1 teaspoon 
mustard, 3 teaspoons powdered sugar, i/^ teaspoon salt, 
pinch of cayenne pepper, y^ saltspoon paprika, 2 table- 
spoons vinegar, 2 tablespoons lemon juice. Beat hard 

(The Consumers Milk Ck>. make Choice Creamery Batter. 



192 Knox Gelatine solTes **What to have for dessert?^* 

• 

with a Dover beater for 2 minutes, then add gradually' 
about 1 cup oil. Mrs. F. M. Coons. 

PLAIN FRENCH DRESSING. 

Three tablespoon oil, 1 tablespoon vinegar, 1 saltspoon 
salt, ^ saltspoon pepper. Put all in a bottle and shake 
well. If onion is liked, grate a little juice into the dress- 
ing, 2 drops are enough. This is for a green salad. 

SOUTHERN FRENCH DRESSING. 

Three tattJespoons olive oil, 1 saltspoon salt, y^ salt- 
spoon pepper. Add alternately, drop by drop beating 
all the time, 1 teaspoon made mustard and 1 tablespoon 
vinegar. When thoroughly blended add yolk of 1 egg, 
hard boiled and mashed very smooth. Stir well. For let- 
tuce, celery or potato salad. C. R. H. 

VIENNESE SALAD DRESSING. 

One cup thick sour cream, 1 tablespoon sugar, 1 salt- 
spoon salt. Whip the cream until thick and then stir in 
enough vinegar to give the dressing a tart flavor. De- 
licious for chopped cabbage, lettuce or any green salad. 

Mrs. Wheeler. 

SALAD DRESSING. 

One cup cream, yolks of 4 eggs, % cup melted butter, 
juice of 1 lemon strained, i/^ cup white vinegar, 2 table- 
spoons sugar, 1 teaspoon salt, 1 teaspoon mustard, 1 salt- 
spoon cayenne pepper, 1 saltspoon black pepper. Mix 
and sift sugar, salt, mustard and pepper. Add the cream 
very slowly, stirring constantly until smooth, set aside. 
Beat the yolks very light, add the butter a little at a 
time, beating constantly, add lemon juice slowly, add 
cream mixture slowly, add vinegar slowly. Beat well. 

Vale Bakery, Inc — ^The finest Bakery Goods, Ice Cream, etc 



Pot hainty Delicious Des8et>t8 Use Knox Gelatine 193 

Put in double boiler and stir until it thickens. It makes 
a beautiful golden yellow dressing and when thoroughly 
beaten, is just like velvet. Mrs. P. L. Murkland* 

SALAD DRESSING. 

One cup butter, 4 tablespoons flour, 1 cup cream sweet 
or sour. Cook until it thickens beating first with egg 
beater until smooth. Let cool. Add 3 beaten eggs, % 
cup vinegar, i/4 cup sugar, 1 teaspoon mustard, another 
cup cream and beat until smooth. Add 1 teaspoon salt, 
1/2 teaspoon pepper, dash of red pepper. Cook in double 
boiler about 10 minutes. 

BOILED SALAD DRESSING. 

Beat the yolks of 7 eggs until thick, drop 3 table- 
spoons olive oil in slowly. Continue beating, add % cup 
melted butter, add ^ cup vinegar and juice of 1 small 
lemon. Cook in double boiler until it begins to thicken. 
Remove from range and sift in the following ingredients : 
4 teaspoons salt, 1^^ tablespoons mustard, l^ teaspoon 
white pepper, % teaspoon red pepper, 3 tablespoons pow- 
dered sugar. Keeps well. Mrs. Rockwell. 

MRS. ERVINE*S SALAD DRESSING. 

In 14 cup butter melted, (or oil), sift 2 tablespoons 
flour, 1 teaspoon dry mustard, 2 tablespoons sugar, % 
teaspoon salt, dash of pepper; stir well. Add 6 table- 
spoons each of vinegar and water. Cook until thick over 
slow fire, stirring constantly. Remove from fire, add 
yolks of 2 eggs well beaten, mix well, add juice of 1 lemon 
and beat again. Will keep well in covered jars. To use 
add V2 cream, either sweet or sour. (Best when whipped). 

For fruit salad leave out mustard and add a little 
more sugar. 

Consumers* Milk Co. supplies Buttennilk chamed from cream 



194 A Knox Gelatine Dessert or Salad is appetizing 

BOILED DRESSING FOR FRUIT SALAD. 

Yolks of 10 eggs beaten very light with 2-3 cup sugar. 
Put in double boiler, i^ cup warm vinegar, ^ teaspoon 
mustard, paprika and salt to suit taste. Add to this the 
eggs and sugar, stirring all the time, until very thick. 
Do not have water in double boiler too hot as the mixture 
must cook slowly and get very thick. As you take from 
the stove add 1 tablespoon olive oil. Let cool and thin 
with cream as used. Mrs. Hamilton, Eockford. 

CHEESE BALLS. 

One and one-half cups grated mild cheese, 1 tablespoon 
flour, 1/4 teaspoon salt, few grains cayenne, whites of 3 
eggs, cracker dust. Mix cheese with flour and seasonings. 
Beat whites of eggs until stiff and add to first mixture. 
Shape in small balls, roll in cracker dust, fry in deep fat, 
and drain on brown paper. Serve with salad course as 
they are or roll in chopped nuts or parsley. 

ALMOND CHEESE. 

Moisten a square of cream cheese with a little thick 
cream and beat with a fork until smooth. Mix with it 
% cup chopped blanched almonds, a little paprika, then 
add lightly 1 cup whipped cream. Set away to get cold 
and serve with the salad course with a scant teaspoon of 
currant jam on each portion. Mrs. W. C. Weirick. 

CHEESE STRAWS. 

Chop 2 tablespoons butter into 1 cup flour, mix in 
1 saltspoon cayenne, i/^ teaspoon salt. Roll and fold in 
1 cup or V/2 cups grated cheese. Wet with cold water to a 
stiff paste. Eoll out thin, cut into strips 14 ^^^^ wide 
by 6 inches long and bake until brown. 

Mrs. O. T. Thompson. 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Four Pints of Jelly in each package of Knox Gelatine 195 

CHEESE DATES. 

Soften pimento cheese with cream, wash and stone 
dates, fill cavity with the cheese. Serve with salad. 

Mrs. P. T. Nye. 

TOASTED FROMAOE ROLLS. 

Cut fresh bread while still warm, in thin slices using, 
sharp knife and remove crusts. Work butter until 
creamy, add an equal measure of grated American cheese 
and work until well blended. Season with salt and pa- 
prika. Spread bread with mixture and roll each piece 
separately. Toast over clear fire and serve hot with 
salad course. C. L. W. 



Consumers* Milk Company, 432-484 Broad Street. 



196 Try Knox Acidulated Gelatine with Lemon FlaTor 

Sandwiches. 

"BOOSTER RUN" SANDWICHES. 

Six hard boiled eggs, 1 small bottle stuffed olives, % 
pound pecan meats. Salt. Blend the yolks with salad 
dressing. Chop the whites, olives and nuts. Toss all to- 
gether with fork and if necessary add more dressing. 
Spread on thin slices of white bread. Wrap in oiled 
paper. Mrs. O. E. Foster. 

SWEET CHOCOI/ATE SANDWICHES. 

Two squares chocolate, 1 cup pulverized sugar, 2 table- 
spoons butter, 2-3 cups finely chopped nuts, 3 tablespoons 
cream, slices of buttered white bread. Melt chocolate over 
gentle heat, add butter, cream and sugar and cook 5 min- 
utes over hot water. Add nuts and mix. Cool slightly be- 
fore using on bread. C. L. W. 

CHICKEN SANDWICHES. 

Chicken pounded to a paste; then well mixed with a 
paste made of the yolks of hard-boiled eggs, a little cream 
and a little butter ; seasoned with salt, pepper and a few 
drops of onion juice. This makes a delicious sandwich. 

MIXED SANDWICHES. 

Grind fine 1 cup of cold meat, 1 cup nut meats ground 
fine, 1 box sardines, chopped; 4 small cucumber pickles 
chopped fine. Add plenty of lemon juice and mayonnaise 
to mix well. Spread on lettuce leaves between bread. 

Mrs. L. E. Purves. 

NUT AND RAISIN SANDWICHES. 

One and one-half cups seeded raisins, y^ c^P chopped 
nuts and juice of half a lemon, buttered graham or white 

Vale Bakery (Inc.) the finest Bakery Goods, Ice Creion, Ices. 



Knox Acidulated Gelatine— no bother squeeadng lemons 197 

bread. Chop raisins fine with nuts and moisten with 
lemon juice. C. L. Wright. 

EGG AND BACON SANDWICHES. 

Dice a slice of bacon^ fry until crisp, and 1 egg until 
yolk is set. Place between thin slices of buttered bread. 

liETTUOE SANDWICHES. 

Spread salad dressing on crisp lettuce leaves, add a lit- 
tle chopped onion if desired, and put between thin slices 
of bread and butter. 

WALDORF SANDWICHES. 

Slice white and brown bread in thin slices. Spread 
with creamed butter. Lay five slices together having 
white on the outside. Press firmly together and cut strips 
crosswise as in cutting bread. *' 

OH, MY! SANDWICHES. 

Between 2 slices of well-buttered rye bread, from 
which the bottom crust has been cut, put 1 thin slice 
Spanish onion, 1 thin slice brick cheese, 1 hot wiener split, 
and 1 slice dill pickle. Serve with hot coffee, and pass 
sugared fried cakes. 

HOT CHEESE SANDWICHES. 

Slice bread thin and cut round with biscuit cutter. 
Put a thick layer of grated cheese between these forms 
and sprinkle with salt and paprika. Push well together 
and fry delicate brown on both sides in equal parts of but- 
ter and lard, or toast. Serve hot. A. L. H. 

RAW BEEF SANDWICHES. 

Raw beef sandwiches are very wholesome. Scrape the 
raw beef; spread it between thin slices of white bread; 
sprinkle with salt and pepper. Place the sandwiches on 

Consumers* Bfllk Co., Tel. 328, Buttermilk from churned cream 



198 Desserts made in a short time with Knox Ckdatine 

the broiler until toasted through. Serve hot. 

Mrs. Chas. Jones. 

SANDWICH FIUilXGS. 

One cup cheese, 1 onion, 1 green pepper, 12 olives, 1 
cup mustard pickle. Grind all and mix until smooth. 

Cottage cheese, nuts, olives and pickles combined with 
salad dressing. 

Creamed pimento cheese and pickles. 

Creamed butter with lemon and onion juice. 

Horseradish and cream. 

Chopped Bermuda onion and salad dressing. 

KuMMAGE — Small amount chipped beef, pickles, olives, 
celery, lettuce, cheese, chicken, or meat of any kind, 
minced, used in any combination with salad dressing. 

Swiss or American cheese sprinkled with salt and pep- 
per; mustard if desired. 

Shell nuts, remove film, grind or pound to a paste, 
moisten with cream. Lemon juice improves flavor. 



Vale Bakery, Ino— The finest Bakery Goods, Ice Gream, etc 



aiarlesH.Besly&Compaiiy 

118 to 124 North Clinton Stroot 

CHICAGO, ILL. 

Ettablished 1875 Incorporated 1909 




Registered Trade Marie 



FINE TOOLS 



Machinists*, Mill and Railroad Supplies 

Seamless and Brazed Tubes in 
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Brass, Copper, Bronze and German Silver 

in sheets 

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Manufacturing Department at 



Beloit, Wi 



isconsm 



FARNSWORTH'S DRUG STORE 

MEDICINES STATIONERY SCHOOL SUPPMES 

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BEIil/E MEAD SWEETS-Delicious Chocolate Creams 
Made in the Cleanest Candy Kitchen in the world. 

J. M. Farnsworth^ Proprietor. 

Phone 14 West Side Beloit, Wis. 



E. D. SPICKERMAN li. W. BRATI/EY 

SPICKERMAN & BRATLEY 

Jobbers in All Kinds of 

Tin and Sheet Metal Work 

Cornice and Skylight Construction. Furnaces and Repairs. 
Plumbing and Heating. SSewerage and Gas Fitting. 

644 Third Street. Phone 1001. Beloit, Wis. 

JOHN L. BULL 

DEALER IN 

Staple and Fancy Groceries 

Phone 69. 124 E. Grand Avenue. Beloit, Wis. 

WANTED 

An opportunity to supply your requirements in the Building 
Material and Fuel Line. One trial will make of you a satis- 
fled customer — anxious to ''COME AGAIN**. 

BELOIT LUMBER CO. 

Telephone 26. 



Knox Gelatine solves **What to have for dessert?** 201 

Soups and Dumplings. 

CREAM OP CORN SOUP. 

Heat a can of corn or succotash with a quart of water 
and let it cook some time. Strain and press through a 
sieve. Season with pepper, salt and butter. Heat a quart 
of milk, not boiling. Beat 1 egg and pour heated milk pn 
egg and when ready to serve pour the com on milk and 
egg. Don't cook more because the corn will curdle milk. 

Mrs.. McLeod. 

CORN SOUP. 

One quart milk, 1 can corn, 3 tablespoons butter, 2 
tablespoons flour, yolks of 2 eggs, 1 teaspoon salt, % tea- 
spoon pepper, 1 tablespoon minced onion. Put corn in 
bowl and mash; cook with 1 quart of milk 15 minutes 
after it reaches boiling point. Put butter and onion in 
small tin, cook a few minutes. Add flour to butter and 
onion, stir until smooth; then stir into corn and milk. 
Add salt and pepper, cook 10 minutes. Put through a 
strainer, add the 2 well-beaten yolks and serve. 

CORN SOUP. 

Put 1 can of corn and 1 slice of onion through the 
meat grinder, add 1 pint water; simmer 20 minutes. In 
a double boiler scald 1 pint milk; thicken with 1 table- 
spoon butter and 2 tablespoons flour ; add com and 1 cup 
cream. Season with salt and a dash of pepper. 

Mrs. F. M. Coons. 

TOMATO SOUP. 

One can tomatoes, 1 pint boiling water, 1-3 teaspoon 
cloves, 1 teaspoon salt, pepper to taste, 1 tablespoon su- 
gar, 1 tablespoon cornstarch. Fry ^ an onion in 1 table- 
Consumers* Milk Company, 482-484 Broad Street. 



202 A Knox Gelatine Dessert or Salad is attractive 



spoon butter and add to above mixture. Cook and strain. 

Mrs. F. M. Coons. 

CREAM TOMATO SOUP. 

Two tablespoons butter, li^ cups milk, 1 heaping ta- 
blespoon flour. Cook together, add pepper and salt and 
11/2 cups soup stock. Cook one can tomatoes with a few 
slices of onion, then strain and add to stock and white 
sauce. 

EXTRA PINE TOMATO SOUP. 

Two quarts tomatoes, 1 quart milk, i/^ teaspoon saler- 
atus, 1 tablespoon butter, 14 teaspoon salt, 14 teaspoon 
celery salt. Strain the tomatoes and heat. To this add 
the saleratus. Then heat the milk together with the but- 
ter, salt and celery salt and add to tomatoes while still 
hot. Serve with buttered cubes. Mrs. Esther Ramsey. 

TOMATO SOUP. 

One large can or 12 fresh tomatoes; 1 quart boiling 
water, 2 onions, 1 small carrot, y^, small turnip, 2 or 3 
sprigs parsley, 1 stalk celery, all cut fine and boiled 1 
hour. As the water boils away, add more to it, so that 
the quantity may remain the same. Season with 1 even 
tablespoon each of salt and sugar and ^ teaspoon pepper. 
Cream a tablespoon butter and 2 heaping ones flour and 
add hot soup until it will pour easily. Pour into the 
soup; boil for five minutes. Then strain through a sieve 
and serve with toasted crackers or bread. 

OYSTER SOUP. 

To 1 quart boiling water add 1 quart oysters; cover 
kettle, let it boil up 3 times, then add 1 quart rich milk, 
which has been heated in double boiler, a piece of butter 



Vale Bakery, Inc., Ice Cream, Sherbets and Ices. 



Knox Gelatine measured ready for use— in 2 envelopes 203 

size of an egg, and season with pepper and salt. Pour it 
over 1 cup of cracker crumbs. Mrs. F. M. Coons. 

BLACK BEAN SOUP. 

One pint black beans, 2 quarts cold water, 1 small on- 
ion, 2 teaspoons salt, 1 saltspoon pepper, 1 saltspoon mus- 
tard, 1 tablespoon flour, 2 tablespoons butter, 1 lemon, 2 
hard boiled eggs. Boak beans over night. In the morning 
pour off water and put them on to boil in 2 quarts cold 
water. Slice the onion and fry in 1 tablespoon of butter 
and add to the beans. Simmer four or Ave hours, or till 
beans are soft. Add cold water as it boils away, about ^ 
cup every half hour, to check boiling and soften beans, 
leaving about 2 quarts when done. Put beans through a 
strainer and return to fire, add salt, pepper and mustard. 
Kub flour and remaining tablespoon butter together and 
add to boiling soup. Cut lemon and eggs into thin slices 
and pour hot soup over them in tureen. 

Mrs. D. Humphrey Foster. 

BLACK BEAN SOUP. 

Two quarts of black beans, soaked over night. Put on 
the range early with fresh cold water. After boiling un- 
til beans are in pieces, strain, add salt, nutmeg, mace, 
cloves and a pint of madeira. Mrs. F. M. Strong. 

BEAN SOUP. 

One pint beans, 4 quarts water, small piece fat beef; 
boil 3 hours. Put beans through sieve. Season with pep- 
I)er and salt. If too thin add 1 tablespoon flour. Instead 
of meat being boiled with the beans, cream or white sauce 
can be added. The proportions for white sauce are 1 
teaspoon butter and 1 teaspoon flour to 1 pint milk. 

M. E. C. 



Consumers Bfilk Company, Telephone 828. 



204 Knox Gelatine makes dainty desserts for daintjr people 

WHITE SOUP. 

Stock for 6 persons : Beat up 3 eggs, 2 spoons flour 
and 1 cup milk, pour this slowly through a sieve into the 
boiling soup, adding salt and pepper. M. E. C. 

CREAM OP CELERY SOUP. . 

Put y^ pint of rice boiled as a vegetable into 2 quarts 
boiling milk with a head of celery cut fine. Cover and let 
it *tew over boiling water until celery is tender. Season 
to taste. Have 2 well-beaten eggs in tureen. Pour in the 
soup and scatter crisp bread dice on top. C. W. 

BOUILLON. 

Two teaspoons beef extract, % teaspoon onion juice, 1 
quart water, pinch of mace, salt and white pepper. 

Mrs. F. M. Coons. 

BOUILLON. 

Cut 4 pounds of beef into pieces, cover with 4 quarts 
cold water and let this stand in a cool place 1 hour. Place 
over the fire and heat slowly, then when boiling point is 
reached add a bay leaf, sprig of parsley, small red pep- 
per pod (without seeds), 3 cloves, 3 allspice, 2 teaspoons 
salt and a cup tomato pulp. Cover closely and simmer 
for 3 hours, then add an onion and carrot cut small and 
cook 2 hours longer. Be watchful that soup does not boil. 
When done add a tablespoon of sherry and a very little 
cayenne pepper. Strain through sieve and let it stand 
until sediment settles, pouring off the clear part only, or 
clarify with white of ^gg if preferred. This may be used 
as a foundation for rice, macaroni, tapioca, noodle or 
okra soup. C. Turner, Elks' Club.. 

CREAM OF VEAL SOUP. 

Four pounds veal, 3 quarts water, 2 small onions, 2 
Vale Bakery, Inc., Finest Bakery Goods, Ice Cream, Ices, Etc. 



Use KNOX Gelatine— the two quart package 205 

stalks celery, little salt, cook 5 hours. Make a cream 
sauce of 1 tablespoon butter, 1 tablespoon flour, 1 pint 
milk, celery salt and salt to taste, and add to the above 
stock. When ready to serve, pour over 1 egg beaten light. 
Serve with a spoon whipped cream on top of each cup. 

Mrs. F. S. Foster. 

TURKEY SOUP. 

Cook the turkey bones for 2 hours in water enough 
to cover them ; then stir in a little of the dressing ; also a 
beaten egg, if you like. Take from the fire and add a lit- 
tle butter, or cream with pepper and salt. 

Mrs. F. M. Coons. 

MUTTON BROTH. 

Boil a nice leg of lamb and use the broth for the soup. 
Add 2 large onions, 1 potato, 2 large tomatoes, all chop- 
ped fine, and % cup pearl barley. Boil one hour. Stir 
often, and before removing from the fire add 1 tablespoon 
flour stirred smooth in a little cold water. 

CHICKEN CREAM SOUP. 

Broth of one chicken, 1 pint cream, add breast of 
chicken chopped very fine. Thicken with tablespoon flour 
and tablespoon butter; salt and pepper. Mrs. Bachelder. 

NOODLE SOUP. 

Three pounds soup meat, 3 quarts water, 1 onion, 2 
carrots, 1 large potato, 3 tomatoes, chopped parsley. Put 
meat on to cook in the cold water, add vegetables and let 
come slowly to boil. Skim carefully and cook from 4 to 5 
hours. Strain, add salt and remove every particle of fat. 
Put in noodles and boil 5 minutes. 

NOODIiES. 

Beat one egg, add pinch of salt and work in flour until 
Trj Consumers Milk Co.*s Scientiflcallj Pasteurised Milk. 



206 Knox Acidulated Gelatine saves time squeezing lemons 

very stiff. Flour a moulding board, empty dough upon it 
and knead with the hand until smooth and stiff. Flour 
board and roll out as thin as possible. Let dry, double 
up and cut into fine shreds. Spread out lightly to dry. 

Mrs. M. Eeitler. 

CREAM OP SPINACH SOUP. 

Blend 1 tablespoon butter with 1 of flour and add 
slowly 2 cups cold milk. Stir until smooth and creamy. 
Add 2 cups spinach pulp. Serve with whipped cream in 
each plate. Mrs. Hovey. 

CLAM SOUP. 

One can clams, 1 quart milk, 1 pint water, 1 small on- 
ion chopped fine, butter size of an egg, salt and pepper to 
taste. Let come to a boil and pour it over a small cup 
rolled crackers in soup tureen. Mrs. F. M. Coons. 

CREAM OF PEA SOUP. 

One can peas, 1 cup cold water, 2 cups milk, 1 slice 
onion, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon 
salt and a little pepper. Add the cold water to the peas 
and cook slowly 10 minutes, rub through sieve, scald milk 
with the onion, remove onion and add peas to the milk. 
Thicken with the butter and flour mixed together, add 
salt and pepper. Mrs. L. J. Wilkinson. 

POTATO SOUP. 

One-half cup finely chopped salt pork, 4 onions, 6 po- 
tatoes, 1 turnip, all chopped very fine, and 1 stalk celery 
also chopped fine. Boil in 1 quart water until tender, 
then press through colander and return to kettle. When 
it boils add 1 quart milk, 1 tablespoon cornstarch stirred 
smooth in 1 tablespoon butter, 1 tablespoon salt, little 
pepper. Boil 3 minutes and serve very hot. 



Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Knox Gelatine makes a transparent tender jelly 207 

DUMPIilNGS. 

Put white of 1 egg in cup, y^, pint; fill it y2 full of 
milk, mix thoroughly, add 1 tablespoon butter and % cup 
flour. Kub smooth together and cook over steam until it 
becomes a stiff paste, firm ^nd glossy in texture. Remove 
from fire, add salt and pepper, and when cool, yolk of 
egg. Drop by teaspoons into gently boiling soup or slight- 
ly thickened stew. Cover closely and cook 12 minutes. 

Mrs. F. G. Hobart. 

MARROW BALLS FOR SOUP. 

One large tablespoon soft beef suet, 2 eggs, % cup 
fine cracker crumbs, salt. Stir suet to cream, add eggs 1 
at a time, until thoroughly blended, salt; just enough 
cracker crumbs so as to be moulded into small balls. Put 
into boiling soup and cook 20 minutes. 

Mrs. Mose Rosenblatt. 

GERMAN DUMPLINGS. 

Beat 1 ^g%^ add butter the size of a hickory nut and 
rolled cracker crumbs enough to make into balls. Have 
as soft as you can. Boil in soup 10 minutes. 

Mrs. H. W. Merrill. 

DUMPLINGS. 

One egg, 1 cup sweet milk, \y^ cups flour, 1^ tea- 
spoons baking powder, salt. Drop from spoon into broth 
or soup, cook 10 minutes. Serve immediately. 

Mrs. F. M. Coons. 

NOODLES FOR SOUP. 

One egg, % teaspoon salt, flour. Process: Beat egg 
slightly, add salt and sufficient flour to make a stiff dough. 
Knead until smooth. Roll thin as paper. Cover sheet of 

Consumers' Milk Go. will serve you with pure pasteurized milk 



208 Knox Gelatine comes In 2 pkgs — ^Plain and Acidulated 

dough with a towel and set away for 15 minutes. Eoll 
like a jelly roll and cut in thin slices; unroll each slice, 
shake them out over the board and let dry. Add to con- 
somme, beef, veal or chicken broth; simmer 20 minutes. 
Parsley may be sprinkled over noodles. Mrs. F. M. Coons. 

SPANISH DUMPLINGS FOR SOUP. 

Four ounces cornmeal, add 1 beaten egg, salt, 3 table- 
spoons milk. Fry in small cakes. Drop in consomme. A 
little milk can be added. Mrs. Azuero. 

CANNED TOMATO SOUP. 

Fourteen quarts tomatoes (sliced but not peeled), 14 
stalks celery (cut fine), 14 sprays parsley, 14 bay leaves, 
21 cloves, 7 medium sized onions (cut fine). Boil toma- 
toes until cooked thoroughly. Boil other ingredients to- 
gether, then add to the tomatoes and strain all through 
a cloth. Thicken this with 14 tablespoons butter and the 
same of flour and add about 8 teaspoons salt and 16 tea- 
spoons sugar and 4 saltspoons paprika. Put this (hot) 
in glass jars and when ready to serve add y^ c^P ^^^ 
or cream to each pint soup. 

Mrs. Fred Shoudy, Rockford. 



Vale Bakery, Inc., the Finest Ice Cream, Sherbets and Ices. 



THE WHITE HOUSE 



ALL . METAL 
ALL - WHITE 



KITCHEN FURNITURE 

Anti-Clang No-Noise 
Construction Covered by U. S. Patents 

The White House All-Metal Kitchen Cabinet has been TEST- 
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New York, conducted by GOOD HOUSEKEEPING MAGAZINE. 
Certificate No. 904, issued on January 1st, 1914. 

SPECIAL DESIGNS BUII/T TO ORDER 

Built and Guaranteed by 

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Your patronage will be appreciated. 



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ONE OF THE LARGEST STOCKS IN SOUTHERN WISCONSIN 
EstabUsbed 18S1 Wert Side 



Knox Acidulated pkg. contains flavoring and coloring 211 

Vegetables. 

MASHED POTATOES. 

Pare and boil until done, drain immediately; mash 
well or put through a ricer if wanted extra nice. Add 
salt and plenty of butter. To a quart of mashed potato 
add l^ cup hot cream, and beat until smooth and light. 
Put in hot dish, with a little butter on top, and a sprink- 
ling of paprika. 

FRIED WHOIiE POTATOES. 

Peel and boil. Drain. Have ready a beaten egg and 
some rolled crumbs. Koll the potatoes in them and fry a 
nice brown in butter. This is a nice way to cook old 
potatoes. 

HASHED POTATOES. 

Peel six good sized baked potatoes, leaving on the 
brown underskin. Chop very fine. Put in an iron pan 2 
cups milk and from ^ to % cup of butter (don't skimp 
the butter) pepper and salt. When the butter has melted 
and the milk scalding hot, put in the potatoes, cover, and 
put over a slow fire. Let cook slowly for % of an hour. 
Do not stir or mix but just lift from bottom of the pan to 
keep from burning and gently turn them over. 

Mrs. R. I. Dowd. 

POTATO PUFF. 

Two cups potato mashed, 2 tablespoons melted butter, 
6 tablespoons cream, 2 eggs, a little salt. Beat the potato, 
butter and salt. Add the eggs, beaten separately, then the 
cream. Mix all together well and bake in quick oven until 
browned. 

Consumers* Milk Co. snpplles Buttermilk churned from cream 



212 Send for the KNOX Gelatine Recipe Book 

escaujOped potatoes. 

Cut raw potatoes in thin slices, butter a baking dish 
and put totatoes in layers, sprinkling each layer with salt, 
pepper, flour and a little grated onion, and plenty of 
lumps of butter. To a quart dish of potatoes add a cup 
of cold water and cover with bread crumbs, add grated 
cheese and butter. Bake about an hour. 

Mrs. W. C. Weirick. 

CREAMED POTATOES. 

Cut up fine cold baked or boiled potatoes; make a 
cream sauce of 1 cup cream, 1 tablespoon butter (or 1 cup 
milk and 2 tablespoons butter) and a tablespoon flour. 
Use half as much cream sauce as potato. Mix and put in 
baking dish, with layer of buttered crumbs on top, and 
bake. D. E. G. 

POTATOES au GRATEN. 

Use recipe for creamed potato, and sprinkle through 
liberally good cheese. 

POTATOES au GRATIN WITH PIMENTOES. 

Cut cold boiled potatoes into thin pieces. Put layer 
into baking dish, then layer of grated cheese and sprinkle 
liberally with chopped pimentos. Cover this with a rich 
cream sauce and add another layer of each until dish is 
full. Pour over sauce and cover with crumbs. Bake % 
hour. Mrs. Wilford. 

SQUASH TIMBALES. 

One cup cooked squash, 2 eggs, 3 tablespoons milk, 2 
tablespoons melted butter, % teaspoon salt, dash of pep- 
per. Press squash through a ricer, add well-beaten eggs, 
milk, butter, salt and pepper. Mix thoroughly and turn 

Vale Bakery, Inc., Ice Cream, Sherhets and Ices 



GiTe the growing children KNOX Gelatine 213 

into well-buttered molds. Place in hot water and cook in 
a moderate oven until centers are firm. Serve with a 
white sauce. Delicious without the sauce. 

Mrs. A. S. Thompson. 

PARSNIP FRITTERS. 

Two cups parsnips, 2 eggs, salt, pepper. Boil the par- 
snips and mash fine. Beat two eggs and add to the par- 
snips. Season with salt and pepper. Drop little pats into 
hot butter and fry brown on both sides. 

Mrs. E. K. Kichardson. 

FRIED PARSNIPS. 

Boil and peel ; slice, season with salt and pepper, roir 
in flour and fry in equal parts of lard and butter. 

Mrs. L. E. Boss. 

SWEET POTATOES (Southern Style.) 

Bake 6 medium-sized sweet potatoes, remove from 
oven, cut in halves lengthwise and scoop out inside. Mash, 
add 2 tablespoons butter and cream to moisten. Season 
with salt and pepper. Befill the skins and bake 5 minutes 
in a hot oven. 

SWEET POTATOES. 

Boil and peel. If large, cut in halves lengthwise, and 
brown in butter, sprinkle over a very little salt — or — boil, 
peel and slice. Butter a baking dish, and lay in the bot- 
tom a layer of the potatoes, dotting over with pieces of 
butter plentifully, and sprinkle with brown sugar; an- 
other layer of potatoes, then butter and sugar, until dish 
is full. Bake an ordinary baking dish full for about % 
of an hour. Mrs. E. F. Hansen 



Consnmers Billk Co. guarantee their pasteurized milk A cream 



214 Use Knox GeUttine If you would be sure of results 
SALSIFY OR VEGETABLE OYSTER. 

Scrape, slice and boil until tender. Serve on toast 
with drawn butter sauce, or bake like scalloped oysters, or 
dress with cream sauce. 

CHESTNUT VEGETABLE. 

Peel and blanch 1 pound large chestnuts, French or 
Italian. Then boil very slowly in water until about half 
done; drain off any remaining water and add 1 cup soup 
stock and 1 cup brown sugar. Let this simmer until it is 
soft, adding also butter size of walnut. Serve in rami- 
kins. Make slit on side of chestnut with sharp knife. To 
1 pint chestnuts add 1 teaspoon butter, heat over fire, 
shaking all the time, about 4 minutes; then remove out- 
side shell and inner at the same time. 

Mrs. L. Rosenblatt. 

GERMAN TURNIPS. 

Three medium-sized yellow turnips, 1 tablespoon su- 
gar, 1 tablespoon butter, salt and pepper. Peel the tur- 
nips and cut them into small pieces. Brown the sugar in 
a saucepan, put it with the turnips, season with salt and 
pepper, add enough water partly to cover the turnips and 
let cook slowly for about 2 hours. 

ASPARAGUS LOAF. 

Steam 3 bunches asparagus until very tender. Chop 
fine and add 4 well-beaten eggs, 1% cups bread crumbs, 
14 cup of butter, salt and pepper. Place in a long bread 
tin (greased), cover with buttered crumbs and bake 20 
minutes in a moderate oven. Mrs. Bean. 

SPINACH. 

Wash tender young spinach well. Put in kettle and 
Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Knox Gelatliie makes Desserts, Salads, Candies, Btc. 215 

salt well. Do not add water as it will form its own juice. 
Stir with a fork frequently while the juice is forming 
to prevent burning. When done, drain, spread with soft 
butter and garnish with thin slices of hard boiled eggs. 

N. A. Corcoran. 

DANDELION LOAF. 

Cook 2 tablespoons each of flour and butter and add 
a dash of pepper, salt and 1 cup milk or cream. When 
boiling add 2 tablespoons lean ham finely chopped, 1 cup 
minced cooked dandelions, and 4 well-beaten eggs Turn 
in a buttered mold and cook in a dish standing in hot 
water until center is firm. Gertrude Culver. 

FRIED CARROTS. 

Boil after scraping, cut in halves lengthwise, season, 
roll in flour and fry. Mrs. Jas. Croft. 

BAKED STUFFED TOMATOES. 

Select smooth, even ripe tomatoes. Cut a slice from 
the stem end. Take out part of pulp and season with salt, 
pepper and onion juice and cook 10 minutes. Add 1 ta- 
blespoon butter to each half cup of prepared pulp and 
thicken with broken shreds of shredded wheat biscuit. Ke- 
fill the tomatoes, place bits of butter on top and bake ^ 
hour in a moderate oven. Mrs. B. W. Kunkel. 

FRIED TOMATOES. 

Slice half ripe tomatoes about % inch thick, sprinkle 
with salt, pepper and a little sugar, dip in buttered crack- 
er crumbs and fry. Mrs. Hineline. 

CAULIFLOWER. 

Trim a fine white head of cauliflower, and lay in salt- 
ed water for an hour. Then tie in a thin white cloth and 

The Consumers Milk Co. make Choice Creamerj Batter. 



216 Ask your grocer for Knox Gelatine — take no other 

steam for about % of an hour. Turn into a dish, sprinkle 
with a little salt and pour over it cream sauce. 

SQUASH. 

To get the best results cut up a dry, yellow winter 
squash, in good sized pieces, and bake till tender without 
browning. Then scrape it out into a pan, season, and 
add plenty of butter, and reheat. 

FROBD EGO PLANT. 

Pare the egg plant and cut it in slices about ^ inch 
thick, sprinkle with salt and pepper, dredge thickly with 
flour and saute. 

STUFFED PEPPERS. 

Cut stem end from peppers of good size and uniform 
shape. Eemove seeds and cook in salted water until easi- 
ly pierced with fork. Handle carefully as they will break 
easily. Put some cold chicken through the meat grinder. 
To 2 cups of the chicken add 1 cup fine fresh bread 
crumbs, salt and pepper, 2 tablespoons melted butter, and 
cream enough to make very moist. Fill the peppers with 
the mixture, cover the tops with buttered bread crumbs 
and bake about ^ hour. Stand them upright in baking 
pan close together. When ready to serve garnish tops 
with strips of pimento which have been heated in a little 
butter. * Mrs. W. C. Weirick. 

STUFFED ONIONS. 

One dozen medium sized onions, 1 cup boiled ham 
(chopped), 1 cup bread crumbs, ^ cup chopped nut 
meats, salt and pepper. Method: Boil the onions and 
when tender press out the centers and chop in with the 
stuffing. Stuff the onion shells and place a small piece 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods. 



Simply add water and sugar to Knox Acidulated pkg. 217 

of butter on top. Bake for 25 minutes in a hot oven. B. 

BUTTERED ONIONS. 

Peel small yellow onions, drop in boiling water, cook 
till tender, drain in colander, then put in pan ; salt, i)ep- 
per and add a quantity of butter. Put in oven and bake 
until onions absorb the butter. C. D. W. 

CREAMED ONIONS. 

Steam until tender medium sized yellow onions. Ar- 
range in baking dish and pour over them a rich cream 
sauce. Cover with buttered crumbs and bake half an 
hour. C. R. H. 

BOSTON BAKED BEANS. 

Soak 1 quart beans in cold water over night. In the 
morning put in fresh cold water and simmer until soft 
enough to pierce with a pin, being careful not to let them 
boil enough to break. When soft turn into a colander 
and run cold water through them. Place in a bean pot; 
pour boiling water over ^4= pound salt pork, part fat, part 
lean ; scrape rind until white, cut rind in strips and bury 
in beans, leaving only the rind exposed. Mix 1 teaspoon 
salt or more if pork is not very salty, 1 teaspoon mustard 
(dry), with i/4 cup molasses, fill cup with hot water; mix 
and pour over beans, add enough water to cover and keep 
covered with water till the last hour. Then lift pork to 
the top and let it crisp. Bake 8 hours in a moderate oven. 
The mustard gives the be^ns a delicious flavor and ren- 
ders them more wholesome. The heart of an onion put on 
top of beans for 2 or 3 hours, is liked by some. 

Mrs. Leonard W. Miller. 

Gonsomers Milk Co., 432-434 Broad St. — Pure Whole Milk. 



218 KnosT Gelatine is the one dessert for all appetites. 

CORN ON THE COB. 

To boil corn on the cob, drop into boiling water and 
cook 15 minutes only. Long cooking hardens it. Do not 
salt until done, as the salt withers it. Mrs. F. M. Coons. 

CORN SOUFFIiE. 

One can corn, 2 eggs beaten light with 1 tablespoon 
flour, y^. cup sweet milk, salt and pepper to taste, 2 table- 
spoons melted butter. Beat well. Bake ^ hour in greas- 
ed tin. Mrs. W. D. Hall. 

CORN FRITTERS. 

One can corn, 2 eggs beaten light, large tablespoon 
butter, melted. Flour to make thick enough to drop like 
pancakes ; a little salt and pepper and a teaspoon baking 
powder. Fry, y^ butter and lard. Mrs. B. P. Eldred. 

BAKED CABBAGE. 

Boil a firm head of cabbage until it can be pierced 
with a fork. Chop fine. Put in baking dish and pour 
over it a mixture of 1 beaten egg, 1 cup milk, salt and 
pepper, and bake y^ hour in moderate oven. 

Mrs. A. P. Douglas. 

GERMAN CABBAGE. 

Slice on vegetable cutter a firm head of cabbage. Put 
in spider with a tablespoon butter, a tablespoon lard, a 
little salt and pepper, and about a cup of water. Cook 
till tender and a little brown ; when ready to serve add ^ 
cup cream, 3 tablespoons vinegar, a tablespoon sugar, and 
thicken with a tablespoon flour, or a beaten egg. Boil 
up once and serve. Mrs. Weirick. 

ESCALLOPED CABBAGE. 

One medium sized cabbage, 1 cup white sauce, % cup 



Vale Bakery, Inc., Ice Cream, Sherbets and Ices 



Knox Gelatine is guaranteed to please or money back 219 

cracker crumbs, 3 tablespoons melted butter, salt and pep- 
per. Boil cabbage until tender; chop into small pieces 
and add other ingredients. Put this mixture into a baking 
dish and cover the top with cracker crumbs mixed in a 
tablespoon melted butter. Bake 20 minutes in a moderate 
oven. White Sauce : 1^2 tablespoons flour, 1 tablespoon 
butter, 1 cup milk, salt, pepper. Melt butter, beat flour 
in rapidly, add milk gradually. Cook until thickened. 

Mrs. Hamill. 

COIiD SLAW. 

Shred a cabbage very fine. Put into a bowl the yolks 
of 2 eggs, y^, cup vinegar (if very strong dilute a little), 1 
tablespoon butter, y^ teaspoon pepper, 1 of sugar, and 1 
of salt. Beat them together, place bowl in a pan of boil- 
ing water. Cook until it thickens a little, and pour hot 
over the cabbage and set away to cool. C. D. W. 

SAUCE FOR CABBAGE. 

One tablespoon flour, 1 tablespoon butter, 1 pint boil- 
ing water, 2 tablespoons vinegar, 2 yolks of eggs beaten 
and added last; salt and paprika. Pour over hot vege- 
table. Mrs. O. E. Foster. 

CABBAGE an GRATIN. 

One-half large cooked cabbage, 1 pint white sauce, % 
cup grated cheese, season with salt and paprika, y^ cup 
cracker crumbs, 3 tablespoons melted butter. Put a layer 
of coarse chopped cabbage into a buttered baking dish, 
sprinkle with grated cheese, paprika and salt to taste. 
Cover with a layer of white sauce. Repeat the layers un- 
til all ingredients have been used, having last layer of 
sauce. Cover with cracker crumbs mixed with butter. 

Consumers* Milk Co. guarantee the best Pasteurized Milk 



220 Where recipes call for GelBtlne use KNOX Gelatine 

Let stay in oven long enough to get very hot and brown 
the crumbs. Mrs. L, Rosenblatt. 

DRESSING FOR COOKED BEETS. 

Makes large amount. 1^ cups sugar, 1 tablespoon 
butter, 1 tablespoon flour, 1 cup vinegar (not too strong) . 
Heat vinegar, blend flour and butter, add to hot vinegar 
with seasoning of salt and pepper. Put cooked beets into 
sauce. Very good. Mrs. G. H. Rosenberg. 

BAKED SAUEB KBAUT. 

Be sure to get good saner kraut to begin with. Into 
an earthen covered baking dish put a deep layer of kraut, 
next a layer of spare ribs, then a layer of kraut, etc., un- 
til dish is filled. Bake V^ day in medium oven. 

Mrs. Chas. W. Phinn. 

CANNED BEETS. 

Cook small young beets till tender, remove skin. Cook 
together equal quantities of vinegar and water and % 
cup sugar to each cup of vinegar. Reheat beets in the 
above and can. To use, thicken this dressing with a little 
flour, add a bit of butter, salt and pepper and heat and 
serve beets in it. Mrs. E. F. Hansen. 



Vale Bakery, Inc — ^The finest Bakery Goods, Ice Cream, etc 



C. MATTISON 

Machine Works 



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S. G. STRONG 

FIRST-CLASS LIVERY AND AUTO 

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The Right Goods The Right Prices 

and up-to-the-minute in style. 

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Up--to--date Tailor 

HiiiTON house: block. 



Try the Knox Gelatine recipes found in this book 223 



Ice Cream, Ices, Etc. 



VANILLA ICE CREAM. 

Dissolve % cup sugar in 1-3 cup water, boil 3 min- 
utes and cool, and add 1 quart rich cream, into which 
has been stirred a rounded teaspoon constarch cooked 
smooth in a little milk. The cornstarch insures smooth 
ness and cannot be detected. Freeze. When frozen line a 
mold with it, being careful not to move the can from the 
pivot in the bottom of freezer. Then into the same freez- 
er put a good pineapple sherbet, colored a dainty pink or 
green with a little fruit coloring, and some candied cher- 
ries and pineapple, and a few blanched and shredded al- 
monds. Freeze, and when frozen fill into the cavity of the 
mold. Cover with buttered paper, put on cover of the 
mold and pack in ice and salt until ready to use. Soak 
the fruit in a little brandy before freezing to prevent it 
from being hard. Mrs. W. C. Weirick. 

COCOANUT ICE CREAM. 

Make a custard of 1 pint of new milk, 1 cup sugar and 
yolks of 2 eggs. Cook until it coats a spoon. Let cool 
and add a teaspoon vanilla and a quart of thick cream 
and 2 cups freshly grated cocoanut — dessicated will not 
do — and freeze. Mrs. Weirick. 

BURNT ALMOND ICE CREAM. 

One cup almonds, 2 tablespoons sugar, 2 tablespoons 
water, 1 teaspoon vanilla, y2 teaspoon almond extract. 
Chop almonds fine and brown them in the sugar which 
has been melted with the water and browned to a cara- 
mel ; add vanilla and almond extract and fold into a rich 
ice cream which has been half frozen. 

Mrs. A. S. Thompson. 

Consumers Milk Co., Telephone 328. 



224 Knox Gelatine Is economical— 4 pints in each package 

MAPLE ICE CREAM. 

One coffee cup maple syrup, 3 eggs, 1 pint cream. 
Put syrup on stove and let come to a boil. Pour over the 
well-beaten yolks of eggs, stirring a few moments. When 
cool, stir in the unbeaten whites and add cream. Freeze. 

Mrs. P. S. Foster. 

CHOCOLATE ICE CREAM. 

Scald 1 pint of new milk, add by degrees % pound 
sugar, 1 egg and 5 tablespoons chocolate rubbed smooth 
in a little milk, and a level tablespoon cornstarch. Cook 
till smooth. When cold add 1 pint cream, and 1 pint whip- 
ped cream. Freeze. C. D. W. 

FROZEN PUDDING. 

One pint milk, li^ cups sugar, 14 c^P flour, 2 eggs, 2 
teaspoons Knox gelatine, from a pint to quart cream. Beat 
eggs and add flour and sugar, and pour the hot milk over 
it and cook 20 minutes. Add gelatine (soaked in water), 
pour in cream, flavor with vanilla and freeze. Add nuts 
if desired. 

ICE CREAM. 

Two eggs well beaten, 2 cups sugar, 1 tablespoon va- 
nilla, 1 quart milk, li/^ pints cream, mix thoroughly and 
freeze. K. F. Northrop. 

COFFEE ICE CREAM. 

Scald 1 pint milk with 1^ cup of dry coffee. Strain 
into 3 slightly beaten eggs, 1 cup sugar and 14 teaspoon 
salt. Ketum to fire and cook until mixture coats the 
spoon. Add 1 quart cream, and freeze. Serve with marsh- 
mallow sauce. Marshmallow Sauce: In the upper part 
of a double boiler put y^ pound marshmallows. When 
— ^_^— ^^_^^_^..^_^_^— — ^^^j^— ^^^^-^—i ^^^— — ^^-^^^^— ^-^^— — 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Try Knox Acidulated Gelatine with Lemon Flavor 225 

melted pour on a syrup made by boiling 1 cup sugar and 
^ cup water 5 minutes. Add ^ teaspoon vanilla, and 
cool. Mrs. E. F. Hansen. 

BANANA PliUFF. 

Pour bananas put through a ricer, juice of 2 lemons, 
1 cup sugar, add 1 pint whipped cream. Mix together 
thoroughly. Pack in can and freeze in salt and ice for 
about 2 hours. Mrs. L. E. Purves. 

NESSEIiBODE PUDDING. 

Blanch 30 French chestnuts, and pound to a paste. 
Rub y^ pound almond paste smooth, boil together 1 pint 
sugar, 1 pint water and juice from a pint can of pineapple 
20 minutes. Beat yolks of 10 eggs and add to syrup. 
Put saucepan in dish of boiling water and beat mixture 
with egg-beater till thick. Place in dish of cold water 
and beat for 10 minutes. Mix the almonds and chestnuts 
with 1 pint cream. Add i/^ pound French candied fruit 
and the pineapple cut fine. Mix this with cooked ingre- 
dients, add 1 tablespoon vanilla, 4 tablespoons wine, and 
1^ spoon salt. Freeze same as ice cream. Pack in chim- 
ney mold; when ready to serve, fill cavity with preserved 
chestnuts, lay thick beaten cream around form and gar- 
nish with preserved cherries and pieces of other fruit. 

Nan. Brown. 

BANANA SHERBET. 

One quart milk, 1 pint cream, 3 bananas put through 
ricer, juice of 3 lemons, 2 cups sugar dissolved in the milk. 
Then add the cream and lemon. Any fruit can be substi- 
tuted for banana. Will serve 15 people. 

Mrs. F. E. Weirick. 



Consnmerg Afilk Co. guarantee their pasteurized milk ft cream 



226 A Knox Gelatine Dessert or Salad is appetizing 

ORANGE ICE GREAMl 

Juice of 2 oranges and 1 lemon, 1 pint milk, 1 pint 
cream, 2 cups sugar. Freeze. Harriet Van Tassel. 

MAPLE MOUSSE. 

One quart cream whipped, yolks of 4 eggs, 1 cup maple 
syrup. Pack in ice and salt and freeze without stirring. 

H. A. V. 

FRUIT SHERBET (Economical). 

One-half envelope Knox Sparkling Gelatine, 1 orange, 
ll^ cups sugar, 1 lemon, 3 cups rich milk. Grate the out- 
side of both orange and lemon. Squeeze out all the juice, 
add, to this the sugar. When ready to f r^ze, stir in the 
milk slowly to prevent curdling. Take part of a cup of 
milk, add the gelatine. After standing 5 minutes, place in 
a pan of hot water until dissolved, then stir into the rest 
of the milk and fruit juice. Freeze. This makes a large 
allowance for five persons. 

PINEAPPIiE SHERBET. 

Boil 1 quart granulated sugar and 1 quart boiling wa- 
ter to a thick syrup ; let cool, and add 1 can grated pine- 
apple, juice of 5 lemons and 3 or 4 oranges. Make a 
pretty pink with fruit coloring and add water enough to 
fill a gallon freezer 2-3 full, and freeze. When nearly 
done add the beaten whites of 3 eggs, turn enough to mix 
thoroughly, remove dasher, stir down from sides and pack 
till needed. Mrs. Leonard W. Miller. 

liEMON CREAM SHERBET. 

Mix % cup lemon juice and 1^ cups sugar. Add grad- 
ually 2 cups each rich milk and thin cream. Freeze, us- 
ing 3 parts finely crushed ice to 1 part rock salt to insure 
a smooth, fine-grained mixture. Do not worry if it has a 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Try the Knox Gelatine recipes found in this book 227 

curdled appearance when adding milk, for it will do no 
harm. Carolyn D. Weirick. 

LEMON lOE. 

Dissolve 1 tablespoon Knox Gelatine; add 1 quart wa- 
ter, juice 6 lemons, 1 pint sugar and when thoroughly dis- 
solved and mixed freeze. K. F. Northrop. 

STRAWBEBBY ICE. 

Mash 2 quarts strawberries with 2 pounds sugar. Let 
stand an hour or more, add the juice of a lemon, squeeze 
through a cloth, pressing out all the juice. Add an equal 
measure of water. When half frozen add the beaten 
whites of eggs in proportion of 3 eggs to a quart. 

O. R, S. 

INDIVIDUAIi FBUIT ICE OBEAM. 

Line a mold with rich vanilla ice cream, fill the center 
with fresh fruit, cover with ice cream. Cover closely and 
set in freezer for about half an hour with ice and salt well 
packed around it. The fruit must be chilled, but not froz- 
en. Strawberries and peaches are delicious thus prepared. 

C. D. Weirick. 

CBANBEBBY PBAPPE. 

Boil 1 quart cranberries in 1 pint water for 10 min- 
utes, strain through a coarse cheesecloth, add 1^ cups 
sugar, stir and boil until sugar is dissolved; when cold 
add the strained juice of 2 lemons. Freeze to a mush, us- 
ing equal parts of ice and salt. Serve in glass cups either 
with or just after roast turkey. Place the cups on a fancy 
plate covered with a doily. Mrs. F. T. Nye. 

COCOA FBAPPE. 

Mix ^ pound cocoa and 1^^ cups sugar. Cook with 1 



Consumers' Biilk Company, 482-434 Broad Street. 



228 Knox Acidulated Gelatine saves time of squeezing lemons. 

■ • • — IB! ■__ , - ■ - _ 

cup boiling water until smooth; add to 1^^ quarts milk 
which has been scalded with a stick of cinnamon bark; 
cook 10 minutes. Beat in the stiffly beaten white of 1 
egg mixed with ^2 cup sugar and 1 cup whipped cream. 
Cool, flavor with 1 teaspoon vanilla and freeze. Serve in 
sherbet glasses and garnish with a spoon of whipped 
cream. E. N. M. 

MAPLE SAUCE. 

One pound maple sugar, broken and rolled, 1 cup thin 
cream, 2 tablespoons butter. Put in a granite pan, boil 
without stirring until it makes a waxy ball in water. 
Place over hot water and keep hot until time for serving. 
Chopped nuts can be added. Serve with vanilla ice cream. 

Mrs. B. W. Kunkel. 

NUT AND MACAROON BISQUE. 

One dozen stale macaroons ground fine, % cup nut 
meats ground fine, % cup sugar, 1 pint whipped cream, 
1 teaspoon vanilla. Mix all together and pack in salt 
and ice for about 2 hours. Serve in sherbet glasses gar- 
nished with whipped cream. • Mrs. L. E. Purves. 

HOT CHOCOLATE SAUCE FOR ICE CREAM. 

Melt 1 square Baker's chocolate; add 1 cup sugar, 1 
tablespoon butter and 6 tablespoons boiling water; cook 
15 minutes after it begins to boil; slightly cool and add 
y2 teaspoon vanilla, or serve hot with vanilla or ginger 
ice cream. K. F. Northrop. 

CHOCOLATE SAUCE. 

Two squares Baker's chocolate, 1 cup sugar, butter 
size of walnut, 1 cup water, 1 small teaspoon vanilla. 
Heat chocolate, sugar, butter and water in double boiler 
until smooth and scalding hot, then thicken slightly by 

Vale Bakery ,Inc., Wholesale and Retail Bakery Gbods^ 



A Knox G^Atlne Dessert or Salad is attvactlve 229 

adding heaping teaspoon flour rubbed smooth with little 
water. Serve hot with plain boiled rice or plain corn- 
starch pudding. As dressing for ice cream, add cup of 
chopped nuts. Mrs. Macumber. 



Consumers Milk Co. snarantee best pasteurised milk and cream 



230 Ask your grocer for Knox Gelatino— 4«k« bo ottinr 

Jellies, Jams and Conserves. 

AMBER BfARMALADE. 

One grapefruit, 1 lemon, 1 orange. Shave frait very 
thin, rejecting nothing but seeds and core. Measure fruit 
and add 3 times the amount of water and let stand 24 
hours. Then boil for 10 minutes only. Let stand over 
night. Add pint for pint of sugar and boil 2 hours or 
until it jellies. 0. L. W. 

APRIOOT BIARBfAIiADB. 

One basket apricots, 1 pineapple. Crack apricot 
stones and take out nuts. Dash nuts in boiling water to 
take the brown off. Take equal parts sugar and fruit. 
Cook until it jams, and put in nuts about 6 minutes be- 
fore it is done. 

BLUEBERRY JAM. 

A novel preserve is made by washing, weighing and 
thoroughly draining fresh ripe blueberries, adding to ev- 
ery pound of berries % pound sugar and ^ a navel or- 
ange skin and all sliced thin. Cook until it is a thick jam, 
stirring constantly to prevent burning. 

ORABAPPIiE MARMAIiADE. 

Clean and core crabapples and put through meat chop- 
per. Put in the preserving kettle enough water to just see 
it among the apples. Cook until soft, then add as much 
sugar as sauce by weight and cook until thick and the 
juice is jelly-like, about 16 minutes. Pour at once into 
heated glasses and when cold cover. 

CHERRY CONSERVE. 

Select 7 pounds very large, ripe red cherries, remove 
stones, put them in an agate kettle and cook them 16 min- 

Vale Bakerjr, Inc., WholeMae and RetaU Bakarjr Goods 



Um Knox Gelatliie If yoa would be snre of results 231 

utes. Add 5 pounds hot granulated sugar, % pound seed- 
ed raisins, the strained juice and pulp of 6 oranges and 
cook until the mixture is as thick as marmalade. Turn 
into glass jars and cover. 

SPICED CHERRIES. 

Three pounds white sugar, 5 lbs. cherries, 1 tablespoon 
cinnamon, 1 tablespoon nutmeg, 1 tablespoon cloves. Boil 
cherries 1 hour, then add sugar, spices and V^ pint vine- 
gar. Boil ^ hour longer. 

Mrs. M. E. Wharry. 

CRANBERRIES. 

Put 3 pints cranberries in granite stewpan. On top 
of them put 3 cups granulated sugar and 3 gills water. 
After they begin to boil cook them 10 minutes, closely 
covered, and do not stir them. Bemove the scum. They 
will jelly when cool and the skins will be soft and tender, 

Mrs. Mose Rosenblatt. 

CRAXBERRY JELLY. 

Cook and strain 4 cups cranberries and 2 cups water. 
Heat 2 cups sugar and pour hot juice over it. Do not boil 
after sugar is added. Mrs. E. B. Kilbourne. 

CRANBERRY JELLY SPICED. 

One quart cranberries, 2 cups sugar, 1 cup boiling wa- 
ter, 1-3 cup cold water, 24 cloves, 6 allspice berries, 2-3 
inch of stick cinnamon, a little salt. Pick over and wash 
berries, add boiling water and boil until cranberries are 
soft. Rub through a sieve. Add remaining ingredients 
except salt, add cold water and bring to a boiling point 
and simmer for 15 minutes. Add salt and turn into 
glasses. Mrs. Wolters. 

Coiwiiinen* Bfllk Co., Tel. 828, Battermilk ftem chnnied creMD 



232 Send for the KNOX GeUtine Redpe Book 

CURRANT CONSERVE. 

Three pounds currants, 3 pounds sugar, 1 pound rai- 
sins seeded and halved, 2 oranges, rind of 1. Chop or- 
ange rind and cook in sweetened water until tender and 
clear. Cook raisins 1 hour. Cook currants and sugar to- 
gether 15 minutes. Then put all together and cook y^ 
hour. Mrs. A. Schellenger. 

CURRANT CONSERVE. 

Five pounds currants, 5 pounds sugar, 2 pounds seed- 
ed raisins, 4 oranges. Use juice from the currants. Peel 
oranges and put peel in cold water. Let water come to a 
boil, then remove peel and chop coarsely. Then squeeze 
oranges and put juice into sugar. Add juice of currants 
and raisins chopped. Boil 20 minutes. Mrs. Bitsher. 

GOLDEN CHIPS. 

Four pounds pumpkin, 2^ pounds sugar, 1 ounce gin- 
ger-root, 2 lemons. Peel pumpkin, cut in cubes, scatter 
sugar over it. Let stand over night. In the morning add 
ginger-root and lemon sliced very thin. Cook slowly 2 
hours. A delicious relish. Mrs. Q. H. Rosenberg. 

GRAPE CONSERVE. 

One basket grapes, 3 oranges, pulp and rinds, 1 pound 
raisins, 3 pounds sugar. Cook grapes in as little water 
as possible and strain through sieve. Remove all the 
white part of orange rinds, cut the outside in fine shreds 
and cook in water till tender. Cook all together and add 
1/^ pound nut meats. Mrs. Macumber. 

GOOSEBERRY CONSERVE. 

Snub gooseberries, cut in two and put in preserving 
kettle; add water to show about the fruit, add 2-3 as 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Knox Gelatine measured ready for ase— -in 2 airelopes 2tt 

much sugar as berries and cinnamon and mace to taste. 
Cook until berries are transparent and juice jellies. 

D. E. Q. 

SPICHBD GOOSEBERRIES OR CURRANTS. 

Five pounds nearly ripe gooseberries, 3 pounds me- 
dium brown sugar, 1 pint vinegar, 1 tablespoon each all- 
spice and cinnamon in thin bag. Boil fruit until a pulp 
in the vinegar; add sugar and spices. Cook 2 hours and 
seal hot. M. G. 

GOOSEBERRY CATSUP. 

Five pounds gooseberries, 4 pounds brown sugar, 1 
coflPee cup vinegar, 1 tablespoon ground cloves, 2 table- 
spoons ground cinnamon. Cook 2 hours and seal. 

N. A. Corcoran. 

WILD GRAPE JELLY. 

One peck wild grapes, 1 quart cider vinegar, 1 pint 
water, ^4 cup whole cloves, ^ cup bits of stick cinnamon, 
1 tablespoon whole allspice, 6 pounds granulated sugar. 
Process : Put grapes, vinegar, water and spices in a pre- 
serving kettle, bring slowly to a boiling point and cook 
till grapes are broken and soft, strain through double 
cheesecloth or jelly bag. Keturn liquid to kettle and cook 
20 minutes, heat sugar in a pan in the oven, add, 
and bring to a boiling point. Boil five minutes. Seal in 
glasses and serve with meat. Mrs. F. T. Nye. 

MINT JEIiLY. 

Bruise enough mint leaves to fill a large cup. Pour 
over theni 1 pint boiling water and let stand 5 minutes; 
then strain, pressing out all juice. Add to % box Knox 
gelatine enough cold water to cover ; when softened pour 

Coii8iiiii€r8* BfUk Co. snppllM Bvttermllk chvmed from craMn 



234 DeMerto made in a short iiine with Knox GklatlBe 



on the liquid mint ; add 1 cup sugar and enough vinegar 
to make slightly tart (about 4 tablespoons). Strain into 
molds to form. Miss Boss. 

ORANGE MARMALADE. 

One cup rhubarb peeled and cut small, pulp and juice 
of 1 orange, 1 teaspoon grated orange peel, 1 tablespoon 
lemon juice, 1^ cups sugar. Let this mixture stand un- 
til sugar is dissolved, boil quickly until transparent, add 
a cup blanched almonds cut small; boil up once more, 
pour into glasses and seal. Mrs. H. A. Peck. 

GRIPPED GINGERED PEAR. 

Eight pounds fine pears, 8 pounds granulated sugar, 
^ pound candied ginger-root, 4 lemons. Chip pears very 
fine ; slice ginger-root and let these boil together with the 
sugar for 1 hour, slowly. Boil the lemons whole in water 
until tender, then cut up in small bits, removing the seeds. 
Add to the pear and boil 1 hour longer. Pour into tum- 
blers or large top cans. Delicious to eat with cake for 
luncheon. Mrs. L. J. Bogers. 

PEAR CONSERVE. 

Five pounds peeled pears, 5 pounds granulated sugar, 
1 pound raisins, ^ pound nut meats, 2 lemons (juice 
only), 3 oranges, rind of 1. Dice pears and let sugar 
stand on them over night. Cut raisins and orange rind 
in small pieces. Boil all together for two hours, then 
add nut meats. Pour in jelly glasses and cover with par- 
afine. Mrs. A. Schellenger. 

SPICED PLUMS. 

Use large blue plums, prick well with fork; 4 large 
cups heaped up, 4 cups sugar, ^ cup vinegar, % teaspoon 



Vale Bakerjr, Inc., loe Cream, Bharbeti aii4 l^es 



For Dainty Delicious Desierts use Knox Gelntino 235 

cinnamon^ ^ teaspoon each cloves and allspice. Cook 
all together until thick, put in jars. Good with roast 
meats. Mrs. Collie. 

FINEAPPIiE AND HERRY GONSERVB. 

Take two quarts berries, 1 pineapple and 3 pounds 
sugar. Carefully prepare the fruit, put in a saucepan 
over the fire and bring slowly to a boil. Then add the 
sugar. After sugar and fruit have boiled about 5 min- 
utes skim out the fruit and cook the syrup until it 
thickens. Betum the fruit to the syrup until it is thor- 
oughly heated and fill jelly glasses. This will moke 9 
glasses of usual size. 

RHUBARB CONSERVE. 

Four pounds rhubarb, 4 pounds sugar, 1 cup seeded 
raisins, 1 cup nuts chopped, 3 sticks ginger-root. Cook 
until thick. 

RHUBARB AND STRAWBERRY CONSERVE. 

Peel and cut fine 5 cups rhubarb, 5 cups sugar, 1* quart 
berries. Let boil slowly until thick. Add no water but 
set back on stove until juice starts, which it will do as 
soon as it begins to heat. Gertrude Culver. 

TOMATO MARMALADE. 

Pare and slice 4 quarts of ripe tomatoes, add 4 pounds 
granulated sugar, 6 large lemons and 1 cup seeded rai- 
sins. Put these in a kettle in layers and cook 1 hour or 
until quite thick. Pack in jars and cover. 

GENERAL RULE FOR JELLIES. 

Small fruit ; currants, strawberries, blackberries, rasp- 
berries, grapes, etc. Cover fruit with cold water and boil 
20 minutes ; drain through a jelly bag and measure juice. 



<ni» OoDBwoera Milk Co. bmiIm Obo&ee Creamery Bnttar. 



238 KNOX GctotliiA la dew aad giwfcHin 

twil 20 minntes. Add equal amoaot Eragar which baa beoi 
heated, boil 10 minutes and test. If it jells whoi dropped 
from a spoon it is done. Pour into glasses and wh»i cool, 
cover with parafine. Crabapples, apples, pears, quinces, 
etc., are treated as above except uae 1 part sugar to 2 
parts of fruit joice. 

GENERAL BUIiB FOR OAlTNINa. 

For Small Fmit: Uake a syrup of 1 part of liquid 
and 2 parts sugar. Add 4 times as much fruit as si^ar 
and bring to boiling. Skim and seal. Treat lai^ froit 
the same as above except cook in symp until toider. 



Vtde Bakxrj (Inc.) the llneM Bakery Ooods, Ice Ofevsm, leea. 



Pink Ooloring for desserts in each pkg. of Knox Gelatine 237 

Pickles. 

SWEET APPLE PICKLES. 

One pint brown sugar, 1 quart vinegar and 2 sticks 
cinnamon for % gallon of sweet apples pared and cored. 
Make syrup and cook apples until soft, put in jars or cans, 
cover with hot syrup and seal. H. M. 

BEET RELISH. 

One quart cabbage, 1 quart cooked beets, 1 cup horse- 
radish chopped fine, 1 cup onions, 2 cups sugar, 1 table- 
spoon salt, 1 teaspoon pepper, and a little red pepper. 
When well mixed, pour on cold vinegar, and can. 

Mrs. W. H. Baumes. 

CUCUMBER PICKLES. 

One gallon cider vinegar, 1 cup pure salt, 2 cups gran- 
ulated sugar, 1 cup Coleman's mustard mixed to a paste 
with a little of the vinegar. Wash cucumbers and put in 
brine cold. Will keep indefinitely. Mrs. C. H. Menzie. 

SOUR CUCUMBER PICKLES. 

Wash and drain two quarts of small green cucumbers, 
place in glass jars, add four level tablespoons salt, 1 tea- 
spoon celery seed, 1 teaspoon white mustard seed, 2 tea- 
spoons mixed spices, a piece of alum the size of a hickory 
nut. Cover with cold vinegar and seal. 

Mrs. A. Figenbaum. 

FINE CUCUMBER PICKLES. 

Use cucumbers about small dill size; 1 gallon vinegar, 
1 cup salt, 1 cup sugar, 1 cup grated horseradish, % cup 
ground mustard. Mix cold and put in a 4 gallon crock. 
Wash and wipe the cucumbers and put in pickle, till crock 



Consumers* Milk Co. make choice Creamery Bntter 



238 Knox G«latliie makes DeiMrU, Salads, Oaadtoa, BIc. 

is full. Cover with plate. Can be used in 3 or 4 days. 
Stir occasionally. 

SLICED CUCUMBER PICKLES. 

Wash large green cucumbers and slice into 1 quart jar 
till filled, add 2^ level tablespoons salt, 2^ tablespoons 
ground mustard. Cover with cold vinegar, and seal. 

K. F. Northrop. 

GREEX CUCUMBER PICKLES. 

Wash small cucumbers in cold water; pack tightly in 
glass fruit jars. Let the following come to a boiling 
point and when cool pour over cucumbers and seal : 1 cup 
salt to 4 quarts mild vinegar, a small lump of alum. 

Mrs. E. L. Philhower. 

OIL PICKLES. 

To 50 small cucumbers add 12 silver onions (small), 
1 teacup olive oil, 2 tablespoons white mustard seed, 2 
tablespoons black mustard seed, 1 tablespoon celery seed, 
vinegar to cover (if too strong, dilute with a little water). 
Slice cucumbers rather thick, after peeling, and onions 
sliced thin, place in crock alternately, cover with brine 
(about % pint salt and water to cover). Let stand over 
night, drain, add oil, vinegar and seeds as above (no heat- 
ing nor cooking). Seal tightly. 0. W. M. 

CUCUMBER CATSUP. 

Four large green cucumbers, 1 large onion, 1 pint 
vinegar, 1 tablespoon salt, 1 tablespoon black pepper. 
Grate cucumbers and onions and mix well. Let it stand 
an hour or more, then drain off the water. Add season- 
ing, also a little grated horseradish if convenient. Bottle. 

Mrs. C. F. Ran. 

Vale Bakery, Ino— The finest Bakery Goods, foe Oraam, etc 



Knox Gelatine makes a transparent tender Jelly 239 

CHOW CHOW FICKLE. 

I 

Twp large heads cabbage, 1 dozen large green peppers, 
1 dozen white onions, % peck green tomatoes. Chop all 
fine and boil in strong salt and water. Let drain per- 
fectly dry, add y^ pound white mustard seed, 2 ounces 
celery seed, 1 handful grated horseradish, y^ ounce whole 
allspice, ^ ounce cloves (put in bag), 1 ounce flour of 
mustard, 1 ounce tumeric, 2 pounds brown sugar. Mix all 
and cover with plenty of vinegar, then cook a few min- 
utes. Do not seal until cold. Mrs. P. L. Murkland. 

PICKLED CHERRIES. 

Pit cherries and cover with cold vinegar; let stand 
several days. Drain off vinegar and put cherries in stone 
jar with equal amount of sugar. Stir occasionally until 
sugar is dissolved and add vinegar enough to cover. 

Mrs. Frank S. Foster. 

PICKLED CHERRIES. 

Six quarts pitted cherries, 3 pounds sugar, 3 quarts 
cider vinegar, 1 ounce cloves, 1 ounce cinnamon. Put 
spices in muslin bag and boil with sugar and vinegar. Af- 
ter boiling, add cherries and boil until tender. 

Mrs. C. F. Eau. 

BORDEAUX SAUCE. 

One quart green tomatoes sliced thin with shredder, 
sprinkle with 2 tablespoons salt ; soak over night, measure 
after soaked. Two quarts cabbage sliced, 1 red pepper, 5 
sliced onions, % tablespoon whole allspice, % tablespoon 
celery seed, 1 heaping cup brown sugar, 1/2 tablespoon 
mustard seed, 1 quart vinegar. Mix well, boil together 30 
minutes. Seal while hot. Mrs. A. Figenbaum. 



Consumers Milk Co., Telephone 828. 



240 Use KNOX G«latiiie-*-the two quart packiifee 

PIOOAIilLLI. 

Cut one peck of green tomatoes and 6 onions in thin 
slices, and with 1 teacup salt, pack in layers of tomatoes, 
onions and salt and stand over night. In the morning 
poup off the liquid that has formed, add 4 green peppers 
and chop all fine. Put the whole in a porcelain-lined ket- 
tle with 1 pint vinegar and a tablespoon each of cloves, 
cinnamon and white mustard seed. Cook until soft and 
sweeten with 4 cups brown sugar. Mrs. Spawn. 

DELMONIOO PIOKIiES. 

Six large cucumbers, V^ peck green tomatoes, 1 small 
head cabbage, 4 large onions, 3 large bunches celery, 4 
small peppers, 2 pounds brown sugar, 5 cents worth mixed 
white mustard and celery seed, 1 gallon vinegar, ^ cup 
grated horseradish. Chop all fine, sprinkle over and 
through 1 cup fine salt; pack in a jar and let stand 24 
hours. Heat up in weak vinegar at first; drain and boil 
20 minutes in clear strong vinegar with spices. Add su- 
gar when nearly done. Pack in a jar with horseradish 
leaves on top. Mrs. F. E. Converse. 

CHILI SAUCE. 

Twenty-four big ripe tomatoes, 4 green peppers, 6 large 
onions, 3 tablespoons salt, 8 tablespoons brown sugar, 6 
cups vinegar, 2 tablespoons ginger, 2 tablespoons cinna- 
mon. Chop the onions and peppers fine and cut tomatoes 
fine. Boil all together 1 hour and seal. 



HARVARD CHUTNEY. 

I 
I 



Chop and peel 12 large ripe tomatoes, 2 small onions, 
1 large red pepper, 1 bunch celery, all chopped fine; 2 
tablespoons salt, 1 tablespoon white mustard seed, 1 tea- 
Vale Bakery, Inc., Finest Bakery Goods, Ice Cream, Ices, Etc. 



Where recipes call for OeUitlne use KNOX Gelattne 241 

spoon celery seed, 1 cup vinegar, % teaspoon each of 
ground mace and cloves, 1 teaspoon ground cinnamon. 
Cook together.. Bottle and seal while hot. 

Mrs. B. W. Kunkel. 

COM) TOMATO REIilSH. 

Two cups onion chopped fine, 2 cups celery chopped 
fine, 2 cups sugar, 1 cup mustard seed, 2 cups salt, 2 tea- 
spoons cloves, 2 teaspoons cinnamon, 6 red peppers 
(small) cut fine, 2 quarts vinegar. Peel peck ripe toma- 
toes and chop fine, ad^ the salt and let stand ovei: night, 
then drain. Add all the other ingredients, mix together 
and put in jars. Does not need to be sealed. 

Mrs. Hammond. 

CHOPPED MUSTARD PICILLE. 

One quart cucumbers chopped, 1 pint onions, 1 quart 
green tomatoes, 2 quarts cabbage, 2 green and red pep- 
pers. Cover with water and add ^ cup salt. Soak for 3 
hours, then drain. Mix V/^ cups dry mustard, 5 cups 
sugar, iy2 cups flour with 3 quarts vinegar. Cook all 
together 20 minutes. Mrs. Wm. Perrigo. 

CORN SALAD. 

Twelve large ears of com cut from cob, 1 cabbage 
chopped fine, 1 large red pepper chopped fine, 1 cup su- 
gar, 1 quart vinegar, 2 tablespoons salt, % pound mus- 
tard. Cook slowly iy2 hours and can tightly. Always use 
new rubbers. A fine salad. H. Mc. 

RIPE OlilVES A liA CALIFORNIA. 

Drain olives from the liquor and cover them with olive 
oil ; add a small piece of garlic cut in bits. Cover and let 
stand on the ice several hours. Take from the oil and 
serve. Mrs. D. B. Worthington. 

Trj Consumers Milk Co.*s Sclentlflcallj PMtenriMd Milk. 



242 Four Pinto of Jellj in each package of Knox Geladne 

PICKI^ED ONIONS. 

One peck onions, pour boiling water over and let stand 
over night; in the morning put them in a jar in layera 
Have 25 cents worth C sngar and 5 cents of mixed spices 
and a cup of salt to put over the layers, take vin^ar 
enough to cover, add 1 tablespoon alum, boil and pour 
hot over onions. Keep in a jar in cool place. 

Mrs. P. T. Nye. 

SWEET PIGKIiED PEACHES. 

To 5 pounds fruit, put 3 pounds granulated sugar, 1 
gill of vinegar to every pound of sugar. Season with 
mace, cinnamon and cloves (put the latter in bag). Put 
all in a kettle together, when fruit is done enough to stick 
a straw through, take out and let vin^ar cook until 
rather thick, then pour over peaches. Remove bag con- 
taining cloves before sealing. Mrs. P. L. Murkland. 

PEPPER HASH. 

Twelve green peppers, 12 red or ripe peppers, 12 large 
onions. Eemove seeds from peppers, wash and chop all 
together until fine as hash. Pour boiling water over to 
cover and let stand five minutes. Drain throng colander ; 
press all water out. Have ready 3 pints boiling vin^ar, 
in which you have put 4 tablespoons salt and 2 cups gran- 
ulated sugar. Put hash into this and boil up thoroughly. 
This is fiine for baked beans. 

PICKLED PEPPERS. 

Eighte»i green peppers, 9 led peppers, 14 onions, 4 
cups vin^ar, 3 cups sc^ar, 1 tablespoon salt. Chop all 
t<^ether or put through grinder. Sprinkle the salt over 
and let stand 5 minutes. Drain and corer with boiling 



Vale Riikevy. be* Whnlflu md Betefl 



Knox Gelatine oomes in 2 pkge-— Plain and Addnlated 243 

water, let stand 10 minutes ; drain, boil 10 minutes in the 
vinegar and sugar. Vinegar should be hot when turned on. 

RUMMAGB PICKIiB. 

Two quarts green tomatoes, 1 quart ripe tomatoes, 3 
small bunches celery, 3 large onions, 3 small (sweet) red 
peppers, 3 green peppers, 1 small head cabbage, 1 large 
ripe cucumber, ^^ coffee cup salt. Chop vegetables, drain 
well. Add 3 pints vinegar, 3 pounds brown sugar, 1 ta- 
blespoon mustard wet up as for thickening, 1 tablespoon 
grated horseradish. Cook until clear. Mrs. S. E. Hill. 

GREEN TOMATO PICKLES. 

One peck tomatoes, sliced evenly and packed in lay- 
ers with salt over night. Drain well, and boil tender in 
weak vinegar. Make syrup of 1 quart vinegar, 4 pounds 
brown sugar, 1 teaspoon each cloves and cinnamon. Pour 
over tomatoes hot and seal. M. 0. 

TOAfATO CATSUP. 

One peck ripe tomatoes, boil soft and put through 
sieve. Add 1-3 cup salt, 2 cups vinegar, boil down i^ 
and when nearly done put in 1 teaspoon each ground 
allspice, mustard, cloves, cinnamon, ^ teaspoon cayenne. 
Boil and up seal hot. D. E. Q. 

WATERMELON PICKLES. 

Cut rind in squares and soak in strong salt water over 
night. Drain, let stand in clear water 1 hour; put in 
kettle of cold water and boil until transparent and tender. 
Weigh rinds and to 6 pounds use 3 pounds sugar, 1 pint 
vinegar, ^ ounce cloves, 1 ounce cinnamon, 1 ounce 
cassia buds, 1 ounce candied ginger. Let vinegar, sugar 
and spices come to boil and pour over the watermelon. 
Repeat for two mornings. Mrs. Robert Peet. 



Oonsomen* mSk Oompanf, 4S2-M4 Bromtk It fee i , 



244 Knox Gelatine is the one dessert for all appetites 

Candies and Confections. 

FONDANT (Cooked). 

Put 4 cups white sugar and 1 cup water into a bright 
tin pan on the stove and let it boil without stirring for 
10 minutes. If it looks somewhat thick, test it by letting 
some drop from the spoon, and if it threads, remove the 
pan to the table. Take out a small spoonful and rub it 
against the side of a cake bowl; if it becomes creamy 
and will roll into a ball between the fingers pour the 
whole into the bowl. When cool enough to bear your fin- 
ger in it, stir or beat it with a wooden spoon. It will 
soon begin to look like cream, and then grow stiffer un- 
til you find it necessary to take your hands and work it 
like bread dough. If it is not boiled enough to cream, 
set it back and cook more. Add flavoring as soon as it 
begins to cool. This is the foundation of all French 
creams. To be successful in making this cream, several 
points are to be remembered; when the boiled sugar is 
cool enough to beat, if it looks rough and has turned to 
sugar, it has been boiled too much, or has been stirred. 
If, after it is beaten, it does not look like lard or thick 
cream, and is sandy or sugary, it is because it did not 
get cool enough before beating. It has not boiled enough 
if it does not harden so as to work it like dough, and 
should not stick to the hands. In this case put it back 
into the pan with an ounce of hot water and cook over 
just enough by testing in water as above. After it is 
turned into the bowl it .should look like jelly. To this 
may be added coloring: vegetable green, pink or choco- 
late. Christmas Fruit Eoll: Eaisins, currants, figs, a 
little citron, chopped and mixed thoroughly through 

•— — ■^-^— ^— ^^^^"^~— ~ ♦ 

yale Bakery, Inc*, Ice CreanH Bberbets and Ices. 



Fink coloring for desserts in each pkg* of Knox CMatlne 245 

cooked fondant while quite wann and may be made into 
bars or flat cakes. Mrs. B. K. Welsh, Bockford. 

BUTTJER SCOXGH. 

Two cups brown sugar, % cup water, butter size of a * 
lemon, 1 teaspoon vinegar. Boil all together until brittle 
when dropped in fcold water. Then pour into buttered 
tins to cool, or pour over chopped pecan nuts. 

CHOCOLATE CRACKIiE. 

Make recipe of butter scotch. Chop this very fine. 
Melt 1^ cake of Baker's bitter chocolate and pour the 
chopped butter scotch into this. Place in a buttered pan 
with spoon, being careful to mix the whole thoroughly. 

FRUIT CHOCOLATES. 

One-half pound dates, y^ pound figs, 8 prunes or apri- 
cots, 10 cents worth of nut meats. Put all ingredients 
through the meat chopper, make into forms, roll in pow- 
dered sugar and dip each piece in melted chocolate. 

CHOCOLATE CARAMELS. 

Two cups brown sugar, 1 cup molasses, 1 cup choco- 
late grated fine, 1 cup boiled milk, 1 tablespoon flour, but- 
ter size of an English walnut. Let it boil slowly and 
pour into flat tins to cool. Mark off in squares while still 
warm. 

FRENCH CANDIES. 

Whites of 2 eggs, % teaspoon vanilla, 2 pounds Al 
confectioner's sugar. Mix the whites of 2 eggs lightly 
with an equal amount of cold water and % teaspoon va- 
nilla. Then mix in confectioner's sugar until stiff. It 
will be about 2 pounds. Use this as a basis for stuffed 
dates, nut candies, or, by adding flavoring, for patties, 
« 1. 1 . 1 . ... 

Conramers MiUc CompMij, 498 and 4M Broad Street. 



246 Simiily add water and angar to Kboz AddiUailed pkg* 

or dip balls in melted Baker's chocolate for chocolate 
creams. 

FRBXCH DAINTIES. 

Two envelopes Knox acidulated gelatine, 4 cups gran- 
ulated sugar, iy2 cups boiling water, 1 cup cold water. 
Soak the gelatine in the cold water 5 minutes. Add the 
boiling water. When dissolved add the sugar and boil 
slowly for 15 minutes. Divide into two equal parts. When 
somewhat cooled add to 1 part ^ teaspoon of the lemon 
flavor found in separate envelope dissolved in 1 table- 
spoon water and 1 tablespoon lemon extract. To the 
other part add 1 tablespoon brandy, if desired, ^ tea- 
spoon extract of cloves and color with the pink color. 
Pour into shallow tins that have been dipped in cold wa- 
ter. Let stand over night, cut into squares. Boll in fine 
granulated or powdered sugar and let stand to crystallize. 
Vary by using different fliavorings and colorings. 

CHOCOLATE FUDGE (No. 1). 

Two cups sugar, 1 cup milk, V^ square chocolate grat 
ed or steamed, ^^ teaspoon vanilla, butter size of a hick- 
ory nut. Boil until it balls in cold water. Add vanilla 
and taking from the stove beat until it is creamy. Pour 
into buttered tins and mark in squares. Nuts or chopi)ed 
marshmallows may be added when stirring if desired. 

CHOCOLATE FUDGE (No. 2). 

Three cups granulated sugar, 1 cup cream, 3 teaspoons 
cocoa ^ cup white com syrup, % cup nut meats, 1 tea- 
spoon vanilla. Cook sugar, cream, cocoa and com syrup 
until it forms a soft ball in cold water. Bemove from 
fire, partially cool and beat. Add nut meats and vanilla 



Vala Bakarjr, Ino— The IliieaC BaioarF Ooodi* foe Ommb, elc. 



Knox Acidulated pkg. contains flavoring and coloring 247 

and pour in a buttered tin. Mrs. Chas. Jones. 

MIRIAM'S FUDGE. 

Two ounces Baker's chocolate, 3 cups sugar, 1 cup 
water. Put in saucepan; when boiling add butter size 
of small egg; do not stir; when a little dropped into cold 
water forms a soft ball, set pan carefully aside to get cold 
to the touch. Add 1 teaspoon vanilla and nuts if de- 
sired. Now stir until candy crumbles, then put it on a 
buttered board and knead with hands for five minutes. 
Form into three long rolls, an inch high, and slice in % 
inch pieces. C. L. S. H. 

CARAMEL FUDGE. 

One cup syrup, y^ cup sweet cream, 1 teaspoon but- 
ter, y^ cup sugar. Place syrup and sugar in saucepan 
and cook for 20 minutes on slow fire, then add butter and 
cream; whip briskly. When thick pour out on buttered 
dish, cut in squares and set away to cool. Mrs. Toung. 

DIVINITY FUDGE. 

Four cups sugar, 1 cup corn syrup (gluco) 1 cup 
water, whites of four eggs, 1 cup chopped nut meats. 
Cook syrup, water and sugar until it crystals when drop-, 
ped into cold water, and then pour into the beaten whites 
of eggs, add nuts, and beat until quite stiff. Drop a 
spoonful at a time on waxed paper or pour into buttered 
pan and cut out. 

MARSHMALIiOWS. 

One envelope Knox sparkling gelatine, 2 cups (1 pint) 
granulated sugar, few grains -slilt and flavoring to taste. 
Soak the gelatine in 10 tablespoons cold water. 3oil the 
sugar with 10 tablespoons water until it threads. Add 

Oonanmera* Bfilk Co. guarantee the beat Pastenriaed Milk 



248 Knox Gelatine makes dainty deaaerta for dainty people 

gelatine to syrup and let stand nntil partially cooled. 
Add salt and flavoring, beat with a whip nntil too stiff, 
then with a large spoon until only soft enough to settle 
into a sheet. Dust granite pans thickly with powdered 
sugar; pour in the candy about half inch deep and set in 
cool place' until thoroughly chilled. Turn out, cut in 
cubes and roll in powdered sugar. This recipe will make 
over 100 marshmallows. Nuts, chocolate, fruit juices in 
place of part of the water, or candied fruits chopped may 
be added — or the plain ones rolled in grated cocoanut be- 
fore being sugared. Dates stuffed with this confection 
are delicious. 

MOLASSES CANDY. 

One cup molasses, 1 cup sugar, 1 tablespoon vinegar, 
butter size of an egg, 1 teaspoon soda. Boil molasses, 
sugar, vinegar and butter together (but do not stir) until 
it hardens when dropped in cold water. Then stir in the 
soda and pour onto buttered tins. When cool, pull. 

moiaAsses candy. 

Two cups New Orleans molasses, V^ cups white su- 
gar, piece of butter size of a walnut, 1 tablespoon vine- 
gar. Boil until hardens in water, then stir in a pinch of 
soda and pour into buttered pans, cool and pull. 

Miss Bandall. 

NOUGAT. 

Two cups granulated sugar, % cup water, y2 cup 
Karo corn syrup, whites of 2 eggs, 1 cup chopped nuts, 1 
teaspoon vanilla. Boil the sugar, water and syrup to- 
gether until it forms a crisp ball when dropped in cold 
water. Beat rapidly into the stiff whites of the eggs. 

Vale Bakery, Inc., loe Cream, Sherbeta and loea 



Give the growing chUdren KNOX Gelatine 249 

Add the nuts and 1 teaspoon vanilla. Beat until stiff. 
Pour in pan and cut in squares. Candied fruit chopped 
fine may be added. 

PANOCHEG. 

Three cups brown sugar, 1 cup milk, butter the size of 
an egg, pinch of salt, 1 cup chopped nuts, 1 teaspoon 
vanilla. Boil all ingredients, except vanilla and nuts, un- 
til it forms a soft ball when dropped in cold water. Then 
take from fire, add vanilla and beat until thick. Put in 
nuts and pour into buttered tins. 

PEANUT BRITTIiE. 

Two cups granulated sugar, 1 cup chopped peanuts. 
Caramelize sugar. Have nuts ready on buttered tin. 
When the sugar is melted to a light brown syrup, pour 
it over the nuts, chill and break in pieces. 

CREAM TAFFY. 

Over a hot fire boil 1 cup granulated sugar. % cup 
molasses and 1 cup cream, butter size of an egg. Stir all 
the time until it cracks in cold water. Pour out on slab, 
pull. Nuts may be added. 

TURKISH DELIGHT. 

Two pounds granulated sugar, 2 ounces (1 package) 
Knox gelatine, 1% cups water. Boil 20 minutes. Add 
rind and juice of 2 oranges, and juice of 2 lemons. Strain 
into pans wet with cold water. Let stand over night, then 
cut in squares and roll in powdered sugar. 

Mrs. Livermore. 

SALTED ALMONDS OR PEANUTS. 

Almonds : Pour boiling water over and allow them to 
stand until the skins may be removed easily. Dry be- 

Oomramers Milk GomiMiny, Telephone 828. 



250 Knox Gelatine is gnaranteed to please or monesr back 

tween towels. Drop a few at a time in hot olive oil (or 
lard). Fry a delicate brown. Drain on tissue paper. 
Sprinkle with salt. Peanuts: Use large unroasted pea- 
nuts. Pour boiling water over and let them boil a few 
minutes. Remove skins, dry thoroughly. Fry in olive oil 
(or lard) to a delicate brown. Drain on tissue paper. 
Sprinkle with salt. Other nuts may be salted as above, 
omitting blanching. 

CANDIED NUTS. 

One cup sugar, 14 cup water. Boil syrup until thick, 
just past threading point; add a few drops of vanilla. 
Turn in 1 cup of walnut meats, stir until sugared. Use 
for popcorn also. 

PRALINES. 

One and one-half pints C sugar, butter size of walnut, 
^ pint cream. Stir all the time while cooking; cook 
until forms a soft ball in cold water. When done, pour in 
% pound chopped pecans and a little cinnamon. Beat 
until nearly cool ; drop off spoon on oil paper. 

GRAPEFRUIT PEEL CANDIED. 

Pull out the tough thin white skin of the grape fruit 
halves. .Leave all the thick white. The thicker the 
skin the better. Cut the halves into strips or 
one inch squares. Then measure. Put the peel 
on in cold water and let boil 20 minutes, drain 
and add boiling water and let boil 20 minutes. Do this 
twice more (4 waters in all and 80 minutes in all boil- 
ing). Then drain and do not add water but add scant 
measure of sugar to the peel as measured when it was 
first cut up. Let this cook until it is thick or about to 

Vale Bakery (Inc.) the llneat Bakery Goods, loe Oream, loea. 



Knox CtolAHiie is economical— 4 pinto in each packftge 251 

string. Drain and roll the peel in fine sugar. Put away 
in boxes; it will keep for weeks. Loretta Salmon. 

CANDIBD GRAPEFRUIT RIND. 

After removing the inside of two grapefruit cut the 
rind in pieces with scissors and soak in salt water 36 
hours. Then boil the rind in fresh water for ^ hour, 
pour oflf water and repeat the process 3 times. For every 
quart of fruit take a quart of sugar and 1 cup of water. 
Boil all together until the grape-fruit is transparent. Dip 
out rind and roll in powdered sugar. Mrs. N. J. Ross. 

PEAmiT BUTTER. 

One quart peanuts, 2 tablespoons butter, ^ teaspoon 
mustard, % teaspoon vinegar, ^ teaspoon salt. Cream 
the butter, add mustard, vinegar and salt. Add mixture 
to the ground peanuts. 

POPCORN BALLS. 

Have a dishpan 2-3 full of slightly salted popped com. 
Pour the following mixture over it, stirring with a 
spoon. Flour the hands and mould quickly into balls 
while the com is still warm. Two cups sugar, 1 cup mo- 
lasses, 1 tablespoon butter, 2 tablespoons vinegar. Boil 
until the mixture forms a ball in cold water, add % tea- 
spoon soda and stir all together. N. A. Corcoran. 



Conramen* Hilk Go. will serve jon with pure pAstenrised milk 



252 Send for free «Mii|ile of KNOX Gelatine 

Invalid. 

BEEF TEA. 

Mince a pound of tender beef, free from fat, and put 
it into a covered crockery jar; pour on barely enough cold 
water to coyer meat, and allow it to soak 2 or 3 hours, 
then place it on the stove or in a moderate oven, and let 
it simmer (don't let it boil — ^it should not go above 160**) 
for 2 or 3 hours longer, adding a little water from time 
to time as it evaporates; strain and season to taste. To 
make it more nourishing, a little arrow-root, rice or bar- 
ley may be added. 

BROILED BEEF TEA. 

Broil % pound lean, juicy beef 1 minute on each side, 
cut in small pieces, pour over it ^ cup boiling water, 
squeeze it, salt the juice and serve inmiediately. 

MCE WATER. 

Wash 2 ounces rice, boil 1 hour in 2 quarts of water, 
strain and sweeten; flavor with nutmeg. 

MILK SOUP. 

Use 1 quart new milk, 1 saltspoon salt, 1 saltspoon 
powdered cinnamon, 1 teaspoon granulated sugar; scald 
all together for an hour in double boiler, then add the 
well-beaten yolks of 2 eggs. 

GHIGKEX BROTH. 

Put half the chicken into a stewpan with a teaspoon 
of rice, a little pepper and salt. CJover with cold water 
and boil slowly until the meat falls from the bones; then 
take out chicken, leave in rice and serve. 

brohiEd steak. 

Wipe the steak with a wet cloth, take a piece of fat to 



Vale Bakery (Inc.) Wholesale and Retail Bakery Goods. 



GiTe the Growing Children KNOX GELATINB 263 

grease the gridiron, broil over a bright fire 4 or 5 minutes, 
turn often, put on hot plate, season with salt, pepper and 
little butter. 

TOASTED MUTTON. 

Cut very thin slices of loin of mutton, lay each slice on 
a toasting fork, and toast over a clear hot fire. Sprinkle 
with a little pepi)er and salt. It may be eaten with a thin 
piece of toast. 

CODFISH GRUEL. 

Freshen a tablespoon of shredded codfish to taste ; add 
to it 1 teaspoon sifted flour, and 1 cup boiling water, al- 
lowing it to simmer long enough to thoroughly cook the 
flour; add a very little butter, and eat with toasted 
crackers. 

RICE BliANC MANGE. 

Boil as much ground rice in a pint of milk as will 
make it thick enough to turn out of a mold, swjeetening 
and flavoring to taste. A sauce can be added of milk, 
cream or custard. 

WINE JELIiY. 

One-third box Knox gelatine; soak in 1 cup cold wa- 
ter, then pour in 1 pint boiling water, juice of 1 lemon, 1 
cup sugar, 1 cup sherry; stir and strain through a cloth 
into a mold. Mrs. F. Strong. 

CRACKER GRUEL. 

To 4 tablespoons powdered cracker, wet with boiling 
water, add 2 cups hot milk. 

STEAMED EGGS. 

Put 1 or 2 tablespoons new milk in patty tins and 
Consumers* Bfllk Co. Pasteurized Milk and Cream will Please 



254 Knox GeUtlne soItm *'What to havo for dflMeri?** 

break fresh eggs into them, add a little salt and put into 
steamer and steam until white over the yolks, but not 
long enough to harden them. 

BGOKOO. 

Beat a fresh egg very light, adding 1 tablespoon sugar, 
fill tumbler with fresh milk, season with vanilla, or add 
stimulant if needed, also dash of nutmeg. If a warm 
drink is desired heat but not boil the milk. 

EGO ALBUMEN. 

To the juice of 1 lemon add a teaspoon sugar and 
white of 1 egg. Beat with fork just enough to blend, and 
fill glass with water. 

EGO FUP. 

Heat a gill of milk to fhe boiling point, beat white of 
1 egg stiff, add dash of pepper, pour the hot milk over 
the egg, stirring well. Add sugar to taste and brandy if 
required. 

MAI/TED MILK. 

Try stirring up the malted milk with cream in place 
of water, then add hot water as directed, also for a change 
add a little cocoa to the dry milk before preparing. 

* 

EGO GRUEL. 

Grate a hard boiled egg into a cup of hot milk, sea- 
son with salt. 

EGG AND FRUIT JUIOB. 

Put 2 tablespoons lemon, orange or grape juice in 
glass, add white of egg well beaten, and little chopped ice, 
sprinkle little sugar on top. 

Vale BakerjTt Inc., the Finest Ice Gream, Sherbets aad Ices. 



Knox Acidulated Gelatine saves time squeeadiig lemons 255 

ARROWROOT GRUGL. 

Put in a cup 2 teaspoons arrow-root, mix to a pastQ 
with little cold milk. Fill up with boiling milk, stirring 
briskly. A little sugar, brandy or wine improves it. 
Nourishing and good. Mrs. P. E. Weirick. 

CRACKER PANADA. 

Break 4 large crackers into pieces and brown in oven. 
Boil 15 minutes in 2 cups water, let stand a few minutes, 
strain and season with sugar and salt, flavor with nut- 
meg or a little wine. 

IRISH MOSS I/EMONADE. 

Wash well ^ cup Irish moss, and soak i/^ hour in cold 
water, drain and cook very slowly in 2 cups boiling wa- 
ter until thick, adding more hot water if it becomes too 
thick. Strain and add 4 tablespoons lemon juice and su- 
gar to taste. Serve hot. 

BLACKBERRY CORDIAL. 

Cook berries soft in a little water. Drain and press 
out all the juice. To each pint add 1 pound loaf sugar, 
y2 ounce powdered cinnamon, 14 ounce mace, 20 whole 
cloves and boil 15 minutes and strain. Add 1 pint best 
brandy to each quart and bottle. 



Consumers Milk Co., 482-434 Broad St^ — ^Pnre Whole BfUk. 



256 Knox Addalated Gelatine— no bother squeezing lemons 

Home Hints. 

To Find Weight of Ice — Multiply the width of a cake 
of ice by the length, and multiply this product by the 
height, and divide the total product by 30. 

Insist upon your butcher stating on your meat bill the 
weight and price per pound of each item. 

To make cookies very soft and prevent sticking, cover 
molding-board with a linen cover ; flour as you would the 
board. 

Lemon juice may be substituted for sherry when called 
for in recipes. 

To crisp lettuce and celery wash and put in thin cloth 
and hang in cold place. 

Keep handy squares of paper to sift flour onto when 
necessary to sift it several times. 

Use a good brand of pastry flour for making cake. 

Baking powder should be measured and then sifted 
with the flour. 

Butter and sugar must be creamed thoroughly to se- 
cure a fine grained cake. 

Waxed paper is the best for lining cake tins. 

Use aluminum pans for baking cake if possible. 

Use heated hat pin to test cake. It is more sanitary 
than the proverbial broom straw. 

Kemember much of the success of your cake depends 
upon the baking. 

When canning boiling hot fruit drop a silver knife in 
the jar and thus effectually prevent breaking. Take knife 
out when jar is nearly full, fill up and seal as usual. 

Kinse all milk bottles first in cold water and you will 

Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



Try Knox Acidulated Gelatine w^th Lemon Flavor 257 

find they will be much easier to clean. 

For Pitting Chberibs — Fit hairpin into cork ; use loop 
end to remove pits from cherries. 

To scale fish easily, hold by the tail and pour boiling 
water over. 

Fats from goose, turkey or chicken may be used for 
frying; also in ginger breads and highly seasoned cookies 
and cakes. 

To keep juices from running out of pies, place a paper 
cornucopia in center. 

If you have no baking sheets, bake cookies on inverted 
dripping pan. 

In frying mush, put a bit of butter on top each piece 
just before turning over. 

When frying eggs add a tablespoon water for each 
egg, after butter or bacon fat is in pan. Prevents eggs 
from frying too hard on edges. 

Fill cream puff shells with creamed meat or chicken. 

Let old potatoes lies in cold water several hours after 
peeling before cooking. 

Open canned fruit or vegetables an hour or two before 
using. 

Baking Powder — One pound cream tartar, i^ pound 
soda, 2 tablespoons cornstarch. Sift 4 times and set away 
for a day or so tightly covered. Then sift 3 times and 
pack in cans. 

Baking Powder — Eight ounces bicarbonate soda, 6 
ounces tartaric acid. Have the druggist rub very smooth. 
Sift six times with 1 quart flour. 

Kemove vegetables from the fire and drain thorough- 
ly the moment they are cooked tender. 

Gonsamers Milk Co. guarantee their pasteurized milk & cream 



258 A Knox Gelatine Dessert or Salad is appetizing 

All vegetables that grow under the ground should be 
put on to cook in cold water. 

In dressing fowl, dip fingers occasionally in salt to 
prevent slipping. 

Use fork in mixing flour for gravy and stir in with 
egg whip. 

Lay fish on strips of salt pork in baking. 

In boiling meats, put in boiling water and at once les- 
sen heat, and cook very slowly. Too rapid boiling thick- 
ens and toughens the fibre of meat. 

For soup, put meat in cold water and cook slowly. 

Never salt your meat until nearly done. Salt brings 
out the juices. 

In mixing a batter the lumps of flour are easily over- 
come by putting the salt in the flour before wetting. 

To clarify molasses, heat over the fire and pour in 1 
pint of sweet milk to each gallon of molasses. All impur- 
ities rise to the top. Add the milk as soon as put on the 
stove. 

How to make a nice gravy is a problem many house- 
keepers never solve. Remember that grease is not gravy, 
neither is raw flour. Almost any kind of meat liquor or 
soup-stock, from which all fat has been removed, may be 
made into nice gravy, by simply adding a little seasoning 
and some thickening ; if browned flour is used for the lat- 
ter, the gravy will require but little cooking, but when 
thickened with raw flour, it must cook until thoroughly 
done, or the gravy will taste like so much gummy paste. 
It is best to brown a quart of flour at a time. Put in a 
skillet, set in the oven or on top of the stove, stir often 
until it is a light brown, put into a wide-mouthed bottle, 



Vale Bakery, Inc., Wholesale and Retail Bakery Goods 



Try the Knox Gelatine recipes found in this book 259 

cork and keep for use. All gravies should be well stirred 
over a rather hot fire, as they must be quickly made, and 
must boil, not simmer. 

Salt will curdle new milk. Add it after other in- 
gredients. 

To keep olives after bottle is opened, pour ^ inch of 
olive oil on top of the brine and cork well. 

Hot dishes should be served*hot, and cold dishes served 
cold; neither one luke-warm. 

EiNSB Pan First — To prevent milk from burning rinse 
the saucepan in clean, cold water before pouring the milk 
in it. It is also more easily cleaned when it is so rinsed 
beforehand. 

Flavoring Extracts, Fruit Juices, Etc. — ^The follow- 
ing directions for the preparation at home of extracts, 
etc., are contributed by a trustworthy and experienced 
dealer, and may be relied upon. Of flavoring extracts put 
up for the general market, almond and peach are seldom 
pure, and are sometimes even poisonous. The other kinds 
are less liable to be adulterated. To prepare vanilla, take 
1 ounce of fresh vanilla beans, cut fine, and rub thorough- 
ly with 2 ounces granulated sugar, put in a pint bottle, 
and pour over it 4 ounces pure water, and 10 ounces of 95 
percent deodorized alcohol ; set in warm place and shake 
occasionally for 14 days. To prepare lemon, cut in small 
pieces the rinds of 2 lemons, put in a 4 ounce bottle, and 
fill with deodorized strong alcohol, set in warm place 
for a week ; then put 2 drams fresh oil of lemon, 4 ounces 
of deodorized strong alcohol, and the juice of y^ lemon, 
in a bottle of sufficient size to hold all ; then strain in the 
tincture of lemon peel. To make orange extract, use the 

OonsiimerB Milk Co. guarantee best pasteurized milk and cream 



260 Knox Acidulated Gelatine saves time of squeezing lemons 

rind and oil of orange as directed for lemon. To make 
rose extract, put 1 ounce of red rose leaves in 1 pint of 
deodorized alcohol, let stand 8 days; press out the liquid 
from the leaves, and add it to i^ dram of attar of roses. 
Oils must be fresh and pure, or the extract will have a 
turpentine taste, and always use deodorized alcohol. Foe 
fruit juices select clean, ripe fruit, press out juice, and 
strain it through flannel; to each pint of juice, add 6 
ounces pure granulated sugar; put in a porcelain kettle, 
bring to boiling point, and bottle while hot, in 2 or 4 oz. 
bottles. Canned fruit juice may be used in the same way. 
These juices are a perfect substitute for brandy, wine, 
etc., in all puddings, and sauces, etc. 

Sugar for fried cakes should be dissolved in the milk. 
This prevents the cakes from absorbing the fat. 

When bread is "honeycombed" it is time to make it 
into loaves. When the loaves do not retain the dent of 
the finger it is ready for the oven. 

For freezing ice cream use 1 part of coarse salt to 2 
parts of ice. 

Old potatoes should be put on to cook in cold water. 
New potatoes in boiling water. 

To Pbeshbvb Eggs — One quart water glass, 10 quarts 

soft water boiled and cooled. Mix well and put in stone 

Jars. Will preserve 15 to 20 dozen eggs. These must be 

fresh and clean. Do not wash. If rise to the top when 

put in water glass take out as they will not keep. 

Cost op Fuels — It has been found that with coal at 
f 7.75 per ton, gas at ?1.00 per 1,000 cubic feet, kerosene 
oil at 12c a gallon, electricity at 10c per kilowatt hour, 
heat for cooking will cost per hour : 0.011 if coal is used, 

Vale Bakery, Inc., Wholesale and Retail Bakery Goods. 



A. Knox Gelatine Dessert or Salad is attractive 261 

0.012 if gas is used, 0.008 if kerosene oil is used, 0.057 if 
electricity is used. It appears from the above that kero- 
sene oil would be the cheapest fuel ; but we shall find that 
it takes half as long again to cook with a kerosene stove, 
for the heat is not so intense as the heat caused by the 
other fuels. 

Dough and Battbb Proportions — 1 measure of flour 
to 1 of liquid (thin batter) ; 2 measures flour to 1 of li- 
quid, drop or muffin batter ; 3 measures flour to 1 of liquid 
(soft dough fit to knead) ; 4 measures of flour to 1 of li- 
quid a stiff dough to roll out as for pastry or cookies. 

Add 1 teaspoon soda to a pint of sour milk. 

One cup of molasses requires 1 level teaspoon soda. 

OUIDB IN SERVING. 

Sixty people: V/2 pounds 40c coffee, 2 pounds loaf 
sugar, iy2 pounds wafers, 1 quart and % pint cream. 

Two gallons of salad dressing will serve 200 people. 

Seventy-five People : 25 pounds roast pork, 45 pounds 
potatoes, 2 pounds coffee, 1 dozen cans com, 7 dozen fried 
cakes, 4 dozen large pickles, 20 loaves bread, 18 pies, 1% 
quarts cream, 7 quarts milk. 

One hundred fifty people (with caterer) : Watermelon 
balls (6 large melons), 110 pounds leg of lamb, brown 
gravy (1 box Steero cubes), 14 dozen com on cob, 1 bushel 
(mashed) potatoes, 24 dozen rolls; cabbage salad, 12 cab- 
bages, 2 bunches celery, 2 green peppers; mint jello, 12 
boxes Knox ; 30 apple pies, 3 gallons ice cream, 4 pounds 
coffee, 6 lbs. loaf sugar, 2 lbs. granulated sugar, 1% doz. 
eggs for salad dressing and coffee, 12 pounds butter, 6 
quarts cream, 1 quart milk. 

Two hundred people: 10 boxes Steero cubes, % can 
wafers, 160 pounds turkey, 35 dozen biscuit, V^ bushels 

Consumers* Milk Ck>., Tel. 823, Buttermilk from churned cream 



262 Ask your grocer for Knox Gelatine— tiike no ottier 

potatoes, % bushel yellow turnips, 12 bunches celery, 16 
quarts cranberries, 8 pounds granulated sugar, 8 recipes 
plum pudding, baked in 16-1 pound coffee cans, cut each 
one through center lengthwise and across 7 times ; sauce, 
2 pounds butter, 8 pounds sugar ; 4 pounds coffee, 6 quarts 
cream, 3 quarts milk, 10 pounds butter, 12 pounds loaf 
sugar. Total cost f 84.00. 

REMOVING STAINS. 

1 — Caused by Fruits or Beverages : Fruit, tea or cof- 
fee stains may be removed while yet fresh by laying the 
stained parts over a bowl and slowly pouring boiling wa- 
ter on the stain. Kepeat until stains are removed. Pear 
stains often require "Javelle Water", allowing % cup to 1 
pail of water. Cocoa and chocolate stains should be soak- 
ed in cold water for ten minutes and then handled as 
above. 

2 — Iron Eust Stains : Wet stains with cold water, ap- 
ply lemon juice and salt and then place garment in sun- 
shine; repeat if necessary — or buy lemon salts of drug- 
gist and follow printed directions. A quick, homely meth- 
od is to reverse a hot iron and pass the underside of the 
stained cloth over it, squeezing lemon juice and salt on 
the stain. The stain will turn a dark brown ; plunge the 
treated fabric at once into water; rub lightly and the 
stain should disappear. 

3 — Milk and cream stains should be washed while 
fresh in cold water. 

4 — Meat Juice: Wash first in cold water, then in 
warm soapy water. 

5 — Wagon Grease : Rub with lard, then wash in warm 
soapsuds. 

6 — Machine Oil : Wash in cold water with Ivory soap. 

. Vale Bakery, Inc., Wholesale and Hetail Bakery Goods 



Use Knox Gelatine if you would be sure of results 263 

Iron rust can be removed with peroxide. 

7 — Paint: Rub with benzine or turpentine and wash 
with tepid, soapy water. 

8 — Grass Stains: (1) Make a paste of white soap, 
cooking soda and molasses, spread on stain, leave 2 op 3 
hours, then wash; (2) Wash white goods in Fels naptha 
soap and warm water; (3) Apply ammonia and water at 
once; (4) Wash in alcohol. 

9 — Blood Stains : Soak in cold water until stain turns 
brown, then wash in warm water and soap. If on thick 
goods, make as stiff a paste as possible of raw starch and 
tepid water, spread plentifully on the goods, leave until 
perfectly dry, then brush off. 

10 — Ink: (1) If stain is fresh, use fresh milk, letting 
the goods lie in it 'and changing to fresh milk as needed ; 
do not allow milk to dry in goods, wash with cold water ; 
(2) Oxalic acid; wet goods with cold water, then apply 
acid; let stand a few minutes, then rinse in ammonia 
water or in plenty of clear water; (3) If stain is well set 
in white goods, use lemon and salt or "Javelle water". 

11 — Wax or Candle Grease: (1) Place between blot- 
ting papers and apply warm iron; (2) Scrape off grease, 
soak in alcohol. 

Washing Fluid — 1 ounce salts tartar, 1 pound Bab- 
bitt's potash, 1 ounce ammonia. Dissolve potash in wa- 
ter, then add other ingredients. Add to this 6 quarts of 
soft water. Put in bottles and use when desired. 

Kettles may be thoroughly cleaned by boiling potato 
peelings in them. 

A cloth moistened with kerosene will remove stains 
from enameled sinks and bath tubs. 



Consumers* Milk Company, 432-434 Broad Street. 



264 Send f(v the KNOX Gelatine Recipe Book 

Dish Cloth — Beveral thicknefises of white mosquito 
net stitched together on machine makes splendid dish 
cloths. 

A piece of flannel is very much better than a brush 
for removing dust from silk. 

If soot falls upon the carpet cover it thickly with dry 
salt. You will then be able to sweep it up without leav- 
ing smears or stains. 

The proper way to dry woolens is to hang the gar- 
ments on the line dripping wet without wringing out. 

To prevent stoppers of bottles becoming fixed, rub 
them lightly with vaseline. 

To freshen a room add a few drops oil of lavendar to 
a cup of hot water and let stand. 

Clean aluminum with sour milk. ' 

Oil of cedar is good to drive away mosquitoes, moths 
and ants. Soak wads of cotton in oil or brush over closet 
shelves. 

To keep ants out of refrigerator, fill baking powder 
can covers with water and place under castors. 

Soak new brooms in boiling hot water or soapsuds for 
1^ hour. Dip in water occasionally. 

Use a cork to apply scouring stuffs to knives, etc. 

Furniture Polish — One quart of turpentine, % pint 
of raw linseed oil. Shake well and apply with soft cloth. 

To Clean Bright Silver — ^Take a galvanized pail, put 
2 teaspoons salt and 2 teaspoons baking soda to each 
quart of cold water, put the silver in and let stand till the 
discoloration disappears. Do not clean oxidized silver 
in this way. 



■ i 

\ 



Vale Bakery (Inc.) Ice Cream, Sherbets and Ices. 



MEMORANDA. 



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BiEMORANDA. 



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MEMORANDA. 



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MEMORAimA. 



Executive £oard of Beloit Federation 

of Women. 

1913-1914. 

OFFICERS 

President Mrs. F. F. Goeham 

Vice President Mrs. S. E. Hill 

Secretary Mrs.- W. C. Wbieick 

Treasurer Mrs. A. M. Figbnbaum 

Auditor Mrs. L. H. Parker 

CLUBS 
CoTBRiB — President, Mrs. A. N. Bort. 
Current Litbraturb — President, Mrs. W. C. Loar. 
Fortnightly — President, Mrs. M. Reitler. 
Social Reading — President, Miss Clara Wright. 
West Side Fortnightly — President, Mrs. B. E. Wood. 
Representatives of Individual Membership — 

Miss Anna Pratt Mrs. C. E. Smith 

COMMITTEES — 1913-1914 
Welfare — Mrs. R. C. Murdock, chairman; Mrs. Wm. 
Bean, Miss Ella Chapin, Mrs. F. M. Coons, Mrs. C. I. 

Favour, Mrs. A. F. McLeod, Miss Kitty Northrop, Mrs. 

• 

E. L. Philhower, Mrs. H. A. von Oven. 

Membership — Mrs. A. N. Bort, chairman; Mrs. A. M. 
Figenbaum, Mrs. W. H. Baumes. 

EDITORS OF COOK BOOK 

Businbss — Mrs. F. F. Gorham, Mrs. W. C. Weirick, 
Mrs. E. F. Hansen. 

Compiling — Miss Wright, Mrs. C. A. Culver, Mrs. C. A. 
Emerson, Mrs. C. H. Menzie. 

Advertising — Mrs. P. L. Murkland, Miss Salmon, Mrs. 
C. S. Bradley, Mrs. A. Figenbaum. 

Distribution — Mrs. W. C. Loar, Club Presidents, and 
Individual Representatives. 



274 Historical 



Historical 

The following historical sketch was glTen at a meeting of 
the Federation held Nov. 13, 1913: 

Our City Federation of Women's Clubs, dating back to 
May 17, 1894, is the original organization of its kind in the 
country and we are indebted to the foresight of Mrs. Sleeper 
for our early origin. The charter members were: The Arche, 
Fortnightly, Friendly Room Reading Circle, L. H. Musical, 
Saturday, Social Reading, Tuesday (now East End), and the 
West Side Monday Clubs. Total membership, 147. The 
Fortnightly has the distinction of being the only charter mem- 
ber in the Federation during all these years, although the So- 
cial Reading Club has recently joined again. 

Later the following clubs were affiliated with us: Broad 
Street (now Thursday), Parliamentary Law, Froebel, Lee Post 
Parliamentary Law (now Coterie), West Side Fortnightly, and 
Current Literature. All but the first three still remain, mak- 
ing five clubs with a total of 125 members. These with about 
25 individual members constitute our present membership. 

Let us note our list of Federation t'resldents: Mrs. 
Burdge, Mrs. Hull, Mrs. Pearson, Mrs. Paley, Mrs. Aldrlch, 
Mrs. Sherman, Mrs. C. A. Emerson, Mrs. Bort, Mrs. Bennett, 
Mrs. Hansen, Mrs. Farr, Mrs. Murdock, Mrs. Morris, Mrs. 
Schellenger, Mrs. Chesbrough, Mrs. Florence Salmon, Mrs. 
Gorham. I feel also like giving the names of the Secretaries 
who by their records made this report possible. 

When we organized six objects were mentioned as fitting 
work for such a Federation: Improvement of Public Schools, 
Establishing Training Classes in Domestic Science, Lecture 
Courses on the University Extension Plan, Establishing a BYee 
Public Library, Woman's Club Room in the Center of the 
City, Free Concerts. Taken in their order, let us see how near- 
ly the Federation has lived up to the ideals of its founders. 



Historical 275 

ImproTement of PaUic Schools. 
Members of the Federation were responsible for the early 
establishment in Beloit of the free Kindergartens. 

Next, by request, the School Board appointed a visiting 
committee of six from the Federation to advance interest in 
the schools. Direct result: Superintendent of Schools and 
semi-annual promotions. 

An educational committee was next appointed from each 
club, each committee having a grade assigned for special study 
and oversight. They were able to co-operate with the teach- 
ers in many ways tending to better conditions in the school- 
room. This intelligent interest resulted in a co-operative 
movement with the School Board toward equipping the first 
grade room in Royce and the fourth grade in Wright schools 
as model school rooms, with walls of proper tint, hardwood 
floors, sash curtains, a cast and a good picture or two in each 
room. The influence of these surroundings was marked. An 
art talk given later in the High School enthused the pupils to 
make a beginning in that building by purchasing several pic- 
tures and casts. 

Then the Federation agreed to place one good picture in 
each room in the various grade school buildings, as fast as 
the School Board could prepare the walls and put in proper 
floors. The beginning called for forty pictures. These were 
carefully selected for each grade at a cost of $200, and made 
a wonderful showing at the exhibition held before they were 
presented to the various rooms. Graded as they were during 
the natural progress of the pupil he became acquainted with 
at least one good picture in each room. At that time the 
teachers made it a point to explain the picture with a brief 
sketch of the artist once a year. Why not keep up the good 
practice? Later as new buildings were ready pictures were 
added until in all fifty-four good pictures have been hung in 
as many rooms. 

With the discontinuation of the Friendly Rooms there 
ceased to exist a sewing school for the children and there came 
many a plea to the Federation to take it up. In 1901 such 
schools were started in the Strong and Parker Kindergartens, 
later two others were added, at least two of these continued 



276 Historical 

until the School Board was induced to make sewing part of 
the grade work in the schools, the Federation standing the 
expense of material and preparation of same. This arrange- 
ment was continued until sewing was installed in the High 
School when we were assured it would still be carried on in 
the grades under the supervision of the sewing teacher. From 
such small beginnings this Federation child has grown to be 
one of the most important courses in our High School 

Then came our great triumph, when we were able to say 
to the School board, "here is |700; this will secure |250 more 
from the state; you can have it if you will start both Man- 
ual Training and Domestic Science in the fall." Tou all know 
the rest; it speaks for itself louder and stronger than I ever 
could do it. In lesser ways, too, have we helped. By giving 
$50 for linen, dishes and silver for the domestic science din- 
ing room; |15 toward rest room equipment in the High 
School and $5 to each of the grade schools for the same pur- 
pose; mounting and presenting some 100 pictures; and for a 
series of years encouraging the children to beautify the city 
by furnishing flower seeds and offering prizes for best results. 
Some years over 100 competed and in all |100 was given in 
cash prizes. And now the School Board has under considera- 
tion the much needed lunch room with the offer from the Fed- 
eration of $191 toward equipment if it is started before long. 
(Later. It was decided by the School Board to be unwise to 
undertake the operation of a lunch room and the money has 
been returned to the Federation.) 

Next under the head of Establishing Training Glasses in 
Domestic Science. Almost the first thing the Federation did 
was to secure Miss Clark of Milwaukee, at an expense of $200, 
to give a free course of 12 cooking lessons. Again in 1905 
the Federation secured a sepies of Domestic Science lectures 
given by Mrs. Hiller. These with the final establishing of Do- 
mestic Science in the High School makes a most satisfactory 
showing along this line of suggested possibilities. 

We have been instrumental in bringing a number of free 
art and educational lectures to Beloit by such speakers as 
Mrs. Sherwood, Mrs. Putnam, Miss Stearns, Mr. Hutchison, 
Dr. Wallace, Kate Upson Clark, Mrs. McCue, Enos Mills, Prof. 



Historical 277 

Wright, Zona Gale, and others, besides a course of six lec- 
tures on 'Child Culture' by Prof. O'Shea of Madison. 

Under the next head. Establishing a Free Public Lilbrary. 
It Is with no small satisfaction that we can point to our fine 
public library as another member of our family that has out- 
grown us. Some of you may remember that hot summer of 
1894 when the Federation circulated petitions and presented 
them to the Council praying that the question of an extra tax 
to establish and maintain a Free Public Library in Belolt be 
submitted to the vote of the people. How by persistent work 
and the generosity of the press the result of the vote was 
1200 for and only 400 against. Steps were immediately taken 
to open a circulating library which was used during the year 
that elapsed before the funds were ayailable. Then when the 
library, housed in the Unity block, had no quarters for a read- 
ing room, the Federation equipped, and for three years main- 
tained, a reading room Just across the hall. When the library 
secured larger quarters it assumed charge of the reading room. 

Since our fine library building was presented to the city, 
the Federation has made contributions in various ways; |50 
for the chairs and shades in the assembly room, |85 for chil^ 
dren's books at a time when the library had no funds with 
which to purchase new books; $10 for a fine framed picture; 
mounting many hundreds of Penny and Perry prints for the 
librarian, and tiirough the kindness of our President, Mrs. 
Florence Salmon, we had the honor of establishing a chil- 
dren's story hour in the library. This fascinating hour has, 
since the death of Mrs. Salmon, been continued by Miss Sal- 
mon and is a feature we may justly take great pride in. The 
Federation also prepared and for a time circulated, three free 
traveling libraries; later these were given to the State Library 
Commission, where they at once went into further service. 

''We also sent many boxes of reading matter to the sol- 
diers during the Spanish-American war, and to the lumber 
camps in our state. 

The one thing we have failed to do as yet, has been the 
establishing of a Woman's Club Room in the center of the 
city — or elsewhere. It's a case of the shoemaker's children, 
I guess. But seriously, is it not fair to hope that 'ere long we 



278 Historical 



may do as well by ourselves as we have by the otber objects 
for which we were organized, and by having a home of our 
very own, become in every way a social center? 

Last on the list is Free Concerts. We contributed f50 
to the City Band and $30 to the Treble Clef toward their free 
concerts. Gave a number of free recitals, sometimes having 
the school teachers as our guests. We also secured Mrs. Tyng 
of New York for a Wagner lecture and recital. 

Aside from these suggested lines the Federation has glad- 
ly mothered other causes, trying as far as possible to select 
those having 'no visible means of support'. Chief of these 
was the work done in the early days of the H. P. Strong Emer- 
gency Hospital. Here we had the pleasure of furnishing the 
women's ward, a bed in the men's ward, and of providing many 
necessities of a general nature. For many years we kept this 
ward and the bed replenished and in order. The Y. M. C. A. 
has from time to time received our help. $50 was our con- 
tribution toward the Soldiers' Monument. 

Along the line of successful legislation might be men- 
tioned: Petition sent the council for a garbage wagon; Clean- 
up day; preventing expectoration on sidewalks and in public 
places; against exposing groceries to the street dust; for bet- 
ter walks and lights in the park, and against granting a sa- 
loon license on East Grand avenue. Our efforts to abate the 
smoke nuisance, to prevent opening of theaters on Sunday 
and to call the city cemetery Oak wood, were dismal failures — 
but we tried. 

The Federation assisted in the original move to close the 
stores three nights a week. 

Now just a glimpse of what we have accomplished along 
the line of club work. We sent representatives to Milwaukee 
to assist in the organization of the Wisconsin State Federation, 
authorized to make us charter members, also joined the Dis- 
trict Fededration as charter members. Have had the pleas- 
ure of entertaining such prominent club women as Mrs. Hen- 
rotln. President General Federation of Clubs; Mrs. Morris and 
Mrs. Nevill, Presidents of the State Federation; Mrs. Hooper, 
Mrs. Tarrent, Mrs. Tanberg, Mrs. Humphrey and others from 
the District. Twice have we entertained the District in Con- 
vention. 



Historical 279 

A reciprocity day was established in 1902 and almost every 
year a most delightful afternoon has been spent together in 
this way. The Federation has been honored at numerous times 
by being asked to act as patronesses for college contests, etc., 
and one year very successfully took charge of the Ladies' 
Night program for the Six O'clock club. 

Our Welfare Committee invested $25, appropriated by the 
City Council, in bulbs which they planted In the City Park, 
making it to bloom like a garden when spring came. They 
also entered a Federation float in the parade last Fourth of 
July, and this year contributed by managing a rest room for 
women and children. 

Two years ago our name was changed to The Belolt Fed- 
eration of Women, thus admitting &f individual members as 
well as clubs. 

How have we raised the money for all this work? Truly, 
devious and varied have been the ways. Sometimes it's been 
$1 per member, once it was by the famous Trip 'Round the 
World, again it was The Passing Show, then our great Tag 
Day, netting over $700, and last year it was the eight per- 
formances of Pinafore given by the Silver Arrow dramatic 
society of the High School, in the Grand theater. 

Since figures are such stubborn things they will best tell 
how most of our money has been spent; though money does 
not cover the half of what we have done. 

CliUB EXPENSES. 

Meetings and running expenses $294.80 

State and District Dues 129.35 

Entertaining District Convention twice. ... 179.86 $ 604.01 

aty. 

Free lectures and speakers $441.87 

Free Concerts 80.00 

BYee Reading Room 559.31 

City Library 150.80 

Traveling Libraries 20.00 

Strong Emergency Hospital 453.19 

Y. M. C. A 164.00 

Soldiers' Monument 50.00 

Civics Com., parks, etc 40.00 $1,959.17 



280 Historical 



Schools. 

Pictures, etc. ■. 1432.75 

Manual Training ; 500.00 

Domestic Science 250.00 

Sewing Schools 356.33 

Rest Rooms 50.00 

Flower Seeds and Prizes 110.00 

Lunch room — ^toward equipment 191.78 |1,890.86 



Grand Total $ 4,454.04 

Not a bad financial showing for 150 busy women in a 
space of twenty years. Now with our place establitshed as an 
important factor in things pertaining to the welfare of our 
city and the increase of Interest shown in the organization, 
what may we not accomplish in the ijiext twenty years? Sure- 
ly united effort can carry forward almost any good work, and 
so we say, "Long live the Beloit Federation of Women". 

CARRIE ROSS HANSBN. 

MUNICIPAL CHRISTMAS TREE. 

At the same meeting referred to above, the wish was ex- 
pressed that Beloit might have a Municipal Christmas Tree. 
The matter was taken up by the Welfare Committee and by 
the interest and generosity of the Beloit Water, Gras and Elec- 
tric Co., Beloit joined the procession of cities and had a glor- 
ious municipal tree. The Water, Gas ft Electric Co. gave and 
set the tree, and not only covered it with varied colored electric 
lights, but surmounted it by a most brilliant electric star. The 
ladies in charge decorated the tree and arranged a brief and 
fitting program for Christmas eve. A more perfect night could 
not have been wished for by the eager and interested hun- 
dreds who waited in uttermost silence for the hour to strike 
that made the lighted tree a thing of beauty in their midst. 
And each successive evening until after the bells rang in the 
new year, the tree stood, through wind and through snow, 
aglow with its many colored lights, its crowning star sending 
afar its rays of peace, and good will, a joy and an inspiration 
to all. And Christmas was more joyous because of the Mu- 
nicipal Tree. C. R. H. 



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