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Senson Ottoman's Club
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BENSON
WOMAN'S CLUB
Cook Book
Containing over Four Hundred of our
own and our friends' Choice Recipes
Collected and Compiled
by
Benson Woman's Club
ii
1915
COPYRIGHTED 1915
OFFICERS
Mrs. Silas Wright ------ President
Mrs. Robert Beasley ... - Vice-President
Mrs. John Hooper Secretary
Mrs. Kirby Parker Treasurer
□ = □
Douglas rf^Sx^pi Printing Co.
^
Gas Range Service
Enables you to do your cooking
Quicker, Better and Cheaper
than in any other way.
The cost of Cooking and
Water heating is low
if you use a
Gas Range and Gas Water Heater
Omaha Gas Co.
1509 Howard , Tel. Douglas 605
•'
— 2 —
^-3/,9/5 ©CU398214
2c© f
FOREWORD
We take pleasure in presenting to our friends this excellent
collection of tested recipes, for we feel that the usefulness of
the book will justify its appearance in the company of house-
keepers' aids.
The compilers bespeak a liberal patronage for the adver-
tisers whose ready co-operation has made this book possible,
and for the recipes they ask the confident use which the names
of the contributors justify.
THE COMPILERS.
—3
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
WHAT DOES COOKING MEAN?
"It means the knowledge of Medea and of Circe, of
Calypso and of Helen, of Rebecca and of the Queen of Sheba.
"It means the knowledge of all fruits, and herbs and
balms and spices, and of all that is healing and sweet in fields
and groves, and savory in meats.
"It means carefulness and inventiveness, and watchful-
ness and willingness and readiness of appliance.
"It means the economy of your great grandmother and the
science of modern chemists.
"It means much tasting and no wasting.
"It means English thoroughness, French arts and Arabian
hospitality. It means, in fine, that you are to be perfectly and
always 'ladies' — loaf-givers — and as you are to see impera-
tively that everybody has something pretty to put on, so also
must you see , that your cooking is not only done well, but
garnished prettily.'' — Selected.
4 —
Every Home
Should Have in it—
WHAT ?
STER-IL
Water- Proof
Sheeting
WHY?
Because, Urine will not penetrate it.
It is water proof. It is germ proof.
It is sanitary. It is sterilizable.
It is durable.
It is made in Nebraska by
Steril Waterproof Fabrics Co.
3906 N. 24th OMAHA Tel. Web. 6813
Contains no Rubber
THiL»Elc.HS2RD CHINA PAINTING
SCHOOL OF -
432 Paxton Block, Omaha, Neb., Tel. Red. 4942
The simplest and most complete methods used. Reg-
ular weekly classes. Coover's Outlines for sale. Firing-
Daily. All classes under the supervision of RUTH LETCH-
FORD, Pupil of Anlich and Leykauf.
Octavia Heights
Private School and Home for Children. Most Healthful
place in Omaha. It is high and dry. Fine place for
Children that are not strong-. Give your children a chance to
get pure and fresh air in their lungs — then watch them grow.
Private School at our home. Rates Reasonable. Call
me up and get acquainted, Walnut 1541-4.
Sta. B. R. P. D. No. I
MRS. J. A. HERSHY
OIR AIM IS TO PLEASE
YOU
The Benson
Transfer
TELEPHONE BENSON 118
ORDER
Blue River Brand
PURE fOODS
MARSH & MARSH
314-16-18 So. Nth Street
OMAHA, NEB.
Conrad A. Swanson
GENERAL PAINT CON-
TRACTOR
and INTERIOR DECORATOR
5844 MAIN STREET BENSON.
SUBSCRIBE FOR
Every Child's
Magazine
GRACE SOPENSON
Editor
Omaha, Nebr.
INDEX
SOUPS
Page
Cream of Celery 13
Cream of Corn 13
Cream Tomato . 13
Mrs. Tracy's Cream Tomato 15
Vegetable 15
Mrs. Tracy's Vegetable. ... 13
Fruit 15
Noodle 15
Chicken 16
Chicken Bouillon 16
Asparagus 16
Cream Asparagus 17
Brown 17
Barley 17
FISH, OYSTERS, EGGS, ETC.
Baked Fish and Onion
Dressing 2 3
Salmon Box 21
Lobster Newburg 21
Codfish Balls 23
Mrs. Thies' Escalloped
Salmon 23
Salmon Balls 21
Welsh Rarebit 2 3
Breakfast Omelet Rolls.... 24
Salmon Loaf 24
Mrs. Wulff's Escalloped
Salmon 2 5
Mrs. Wilcox's Salmon Loaf. 2 4
Cold Eggs for Picnics 2 7
Omelets 2 8
Escalloped Eggs 23
Fried Oysters . ." 2 5
Escalloped Oysters 2 8
Oyster Fritters 2 7
Panned Oysters 2 8
Halibut 2 5
Fried Fish 2 5
Oyster Cocktails 27
MEATS AND POULTRY
Page
Chicken Cutlets 31
Veal Loaf 31
Beef Loaf 31
Beef Loaf, No. 2 . 33
Baked Beek Steak 31
Chicken Baked in Milk .... 33
New England Hamburger. . 3 3
Roast Pork Tenderloin .... 33
Tenderloin with Mushrooms 34
Breaded Pork Chops 33
Ham Souffle 34
Chili Con Carne 33
Fricadillos 3 5
Veal Stew with Pimento . . 3 5
Spanish Stew 35
Sweet-Sour Tongue 3 5
Veal Birds 3 4
Stuffed Veal Breast 3 7
Boiled Ham 37
Ham Baked in Cider 37
Fried Sweet Breads 38
Chili Con Carne (No. 2) . . . 34
Left Overs 38
Left Overs (No. 2) 38
Left Overs (No. 3) 39
Chicken Pie 39
Chicken Paprika 41
Dumplings 41
Mrs. Spring's Dumplings ... 41
Mrs. Iredale's Dumplings . . 41
Cold Domma (Swedish).. . . 39
Baked Veal Cutlets 41
Wienies with Apple Sauce. . 42
VEGETABLES
Boston Baked Beans 4 5
Green Tomatoes Fried .... 49
Baked Bananas 4 5
Page
Corn Fritters 46
Italian Spaghetti 46
Sweet Potatoes 47
Panned Sweet Potatoes .... 47
Celery Ramekins 4 7
Famous Chicago Spaghetti. 4 9
Potato Cobbler 49
Baked Beans 46
Macaroni and Tomatoes.. . . 49
Macaroni and Cheese 49
Creamed Macaroni 50
Swiss Chard 50
Mushrooms 50
Cheese Souffle 50
Rice with Cheese 51
Spanish Rice 51
Stuffed Potatoes 51
Dutch Cheese 52
Southern Sweet Potatoes . . 47
Corn Fritters (No. 2) 46
Boiled Cabbage (English) . . 51
SALADS AND SALAD
DRESSING
Bean 55
Salmon 5 5
Apple and Celery 55
Apple and Nut 59
Egg and Lettuce 57
German Potato 57
Potato with Bacon 57
Tuna Fish 60
Plain Potato 57
Poinsetta 59
Kidney Bean 57
Tomato with Gelatine.. . .59-60
Tomato-Chicken 60
Stuffed Tomato 59
Fruit 60
Pear 61
Sheldon 61
Mayonnaise Dressing 61
French Dressing 61
Russian Dressing 61
Page
Cream Dressing 63
Salad Dressing (with Onion) 63
Salad Dressing (No. 1) . . . . 63
Salad Dressing (No. 2) . . . . 63
Salad Dressing (No. 3) . . . . 64
Simple Salad Dressing 64
BREAD, BISCUITS, BREAK-
FAST CAKES, ETC.
Drop Biscuit 67
Southern Biscuits 67
Biscuits 67
Cinnamon Rolls 68
French Rolls 68
Sweet Rolls 68
Potato Pancakes 68
German Potato Cakes 68
Griddle Cakes 6 7
Rolls 69
Whole Wheat or Graham
Bread 69
Graham Bread 69
Graham Gems 69
Corn Bread 68
Corn Cake 71
Corn Bread (No. 2) 71
Quick Coffee Cake 71
Breakfast Muffins 71
Plain Muffins 69
White Flour Muffins 71
One Egg Muffins 71
Salt Rising Bread 72
Corn Meal Muffins 72
Muffins (No. 2) 72
Nut Brown Bread 72
Nut White Bread 72
Nut Bread with Raisins. ... 73
Omaha Nut Bread 73
Miss Totman's Nut Bread. . 73
Nut Bread (No. 1) 73
Nut Bread (No. 2) 75
South Omaha Brown Bread. "|6
Boston Brown Bread
(No. 1) 75-76
Page
Boston Brown Bread
(No. 2) 75
Bran Bread 75
Steamed Brown Bread .... 76
Baked Brown Bread 76
Brown Bread (No. 1) 76
Brown Bread (No. 2) 75
Cheese Straws 76
Waffles 77
Economical Waffles 77
SANDWICHES
Denver Club 79
Egg Pimento 79
Cheese Filling 79
Veal 79
English Walnut 79
PUDDINGS
Grandma's Steamed 80
Corn Starch 80
Graham . . . . 81
Economy 81
Breaded Apple 83
Steamed 83
Poor Man's 83
Apple 8 0
Lemon 81
Caramel 81
Summer 83
Potato 83
Buckeye 84
Blueberry 84
Carrot 84
Wheat-Graham Suet 84
Mrs. Wright's Suet 84
Suet (No. 1) 85
Suet (No. 2) 8 5
Suet (No. 3) 85
English Fruit 8 5
PASTRY — PIES
Never Fail Pie Crust 87
Custard 8 7
Cream 87
Page
Raisin 87
Brown Sugar Cream 88
Banana Cream (No. 1) . . . . 88
Banana Cream (No. 2) . . . . 89
Lemon 91
Chocolate 89
Chocolate (No. 2) 89
Butterscotch 87
Snow 89
French Cream 91
Date Cream 91
Rhubarb Meringue 91
Banana (No. 1) 88
Banana (No. 2) 88
Mock Cherry 93
Lemon Filling (No. 1) . . . . 92
Lemon Filling (No. 2) . . . . 92
Mother's Mince Meat 92
Mince Meat (No. 1) 92
Mince Meat (No. 2) 93
Mince Meat (No. 3) 93
Apple Dumplings 9 5
Pineapple 93
CAKES
Mrs. Bumpus' Angel Food. 97
Angel Food 97
Chocolate Loaf 97
Lady Baltimore 98
Layer-Spice (No. 1) 98
Layer-Spice (No. 2) 98
Economical-Spice 9 8
Plain Economical 98
Spice (No. 1) 99
Spice (No. 2) . 99
Sponge Cake 99
Mahogany 99
Brown Stone Front 101
Brown 99
Mrs. Beasley's Brown 101
Burnt Leather 101
Burnt Sugar 101
Delicious Potato 102
Potato 101
Page
Mrs. Iredale's Potato 102
Layer or Loaf Chocolate. . .103
Molasses Loaf 102
Jam 103
Chocolate with Chocolate
Icing 103
Cream-Chocolate 103
Chocolate-Coffee 103
Council Bluffs Devil's Food. 10 5
Devil's Food (No. 1) 105
Devil's Food (No. 2) 105
Devil's Food (No. 3) 105
Dark Apple Sauce 106
Apple Sauce 106
Spiced Apple Sauce 106
Mrs. Armstrong's Apple
Sauce 106
Economical Apple Sauce .. .107
Light Apple Sauce 106
White Fruit 107
Pork 107
Yeast 107
Coffee 107
Lemon-Filled 109
Corn Starch 109
Never Fail 109
Milk 109
Delicate 110
Delicate (cheap but good). Ill
Snow 110
Velvet Sponge 110
Mrs. Hodder's Sunshine ... 110
Sunshine Ill
Mapleine Ill
Eggless Ill
Eggless (with Sour Milk).. 113
Mock Angel Ill
Strawberry Short Cake . . .113
Mrs. Knudsen's Short Cake. 113
Plain Short Cake 113
Banana 113
Prune Layer 114
Fort Crook Cherry 114
Cherry 114
Apple Tea 114
Buttermilk Spice 114
Easy Sponge 115
Plain Sponge 115
White (with Caramel Icing) 115
White (with Chocolate Fill-
ing) 115-118
White (with Cocoanut Fill-
ing) ; 115
Two-layer White 117
Plain White 117
Page
Simple White 117
Cocoa 117
Chocolate Spice 117
Mrs. Welch's White 118
Rich Fruit 118
Layer Fruit 119
Large Fruit 119
A Good Fruit 121
Fruit 119
Mrs. Gould's Fruit 118
Mrs. Loechner's Fruit . . . .121
Mrs. McArdles' Fruit 119
English Fruit 121
Coffee Filling for Cake. . . .122
Mocha Filling for Cake. . . .121.
Caramel Frosting 121
Easy Chocolate Frosting . .122
Chocolate Frosting 122
Cranberry Filling 122
COOKIES, DOUGHNUTS,
GINGERBREAD
Plain Doughnuts 125
Doughnuts in Rhyme 12 5
Raised Doughnuts 12 5
Mrs. Wright's Doughnuts. .12 7
Easy Doughnuts 127
Sugared Doughnuts 12 7
Fine Doughnuts 127
Mother's Molasses Cookies. 127
Baker's Cookies 128
Dandy Cookies 12 8
Pennsylvania Cookies 12 8
Filled Cookies 128
Plain Cookies 127
Oatmeal Cookies 12 8
Drop Oatmeal Cookies . . . .129
Rich Oatmeal Cookies ... .129
Mrs. McCully's Oatmeal
Cookies 129
Rocks 131
Molasses Drop Cakes .... .132
Hermits 132
Brownies 132
Fruit Cookies 131
Mrs. Ranz' Fruit Cookies.. 131
Sugar Cookies (with Fruit). 131
Dandy Fruit Cookies 129
Fruit Bars 131
Hoska (Bohemian Cakes).. 132
Old Mission Cry Babies.. . .133
Jumbles 133
Cocoanut Kisses 136
Nut Macaroons 133
—10-
Page
Springily 133
Frosted Creams 135
Sour Cream Cookies 13 5
Jelly Roll Cake 13 5
Jelly Roll 136
Cream Puffs . ., 136
Apple Fritters 136
Mrs. Mead's Gingerbread.. .137
Soft Ginger Cake 137
Gingerbread 136
Mrs. Atack's Cookies 135
Hermits (No. 2) 132
DESSERTS AND BEVERAGES
Pineapple Fluff 141
Cranberry Sherbet 139
Fruit Dessert 139
Cup Custard 139
Marshmallow Cream 139
Lemon Milk Sherbet 140
Grape Wine 143
Grape Juice .\ 140
Blackberry Cordial 14 3
Dandelion Cordial 141
Philadelphia Ice Cream. . . .141
Neapolitan Ice Cream 141
Pineapple Snow 140
Mapleine Tapioca 14 0
Tapioca Pudding 140
Lemon Tapioca Pudding. . .141
Raspberry Vinegar 143
CANDIES
Pecan Brittle 144
Divinity 144
Nougat 144
Best Fudge 144
Chocolate Creams 14 5
Peanut Brittle 145
Pinoche •. ... 145
Uncooked Fondant 147
Boiled Fondant 147
PICKLES, PRESERVES, ETC.
Pickled Onions 149
French Pickle 149
Grape Sweet Pickle 14 9
Small Cucumber Pickle .... 149
Mustard Pickle 151
Spanish Pickle 151
Dutch Pickle 151
Mustard Mixed Pickle 152
Cucumber Relish 152
Cucumber Pickle 153
Chicago Hot 153
Page
Chow Chow (without Cu-
cucumbers) 152
Bordeaux Sauce 155
Pepper Hash 153
Mustard Chow Chow 153
Piccallilli . .155
Chili Con Carne 155
Ripe Tomato Chow Chow. . . 156
Cold Relish 155
Corn Salad (No. 1) 156
Corn Salad (No. 2) 157
Chopped Pickles 156
Fresh Cucumbers in Winter. 156
Canned Corn 157
Pickled Apples, Peaches,
Etc 157
Mrs. Tracy's Pickled
Peaches 159
Tomato Catsup 157
Cold Catsup 157
Pickled Beets 156
Grape Catsup 159
Uncooked Tomato Catsup. .159
Omaha Chili Sauce 160
Simple Chili Sauce 159
Plain Chili Sauce 159
Chili Sauce (No. 1) 160
Chili Sauce (No. 2) 160
Chili Sauce (No. 3) 160
Raw Chili Sauce 160
Grape Conserve 161
Mrs. Mason's Grape Con-
serve 161
Gooseberry Conserve 163
Pineapple Conserve 161
Grape Marmalade 163
Mrs. Speedie's Orange Mar-
malade J 64
Boston Orange Marmalade . 161
Plain Orange Marmalade. . 161
Mrs. Tuttle's Orange Mar-
malade 163
Raspberry Jelly 164
Canned Cold Pineapple. . . .163
Pumpkin Chips 164
MISCELLANEOUS
Smelling Salts 167
Cake Baking Hint 167
Prepared Mustard 167
Salted Almonds 169
Quantities for 2 5 guests. . .167
Quantities for 40 guests. . .169
Simple Remedies 169
Household Hints 169
— 11-
EMPLOYS
$100,000.00
A LA CARTE
$70.00 in Gold a Year Paid on each $1,000 Share
7.00 in Gold a Year Paid on each $100 Share
.70 in U. S. Coin a Year Paid on each $10 Share
TABLE DE HOTE
A MODERN BUNGALOW
Served with All Accessories, Complete
Wants
$100,000.00
More
IN
HOME
BUILDERS
'Just as You Like it'
MONEY
Needed to Pay for Construction
Special
Par Excellent
A COOK BOOK
B. W. C, 1915
Potpourri
UNDER HOME BUILDERS' PLAN
Your Savings will grow g&~ IN
Your Profits will make more gjT HOME BUILDERS
Your Savings Plus Profits in Home Builders will look
good to you some day.
7/yi Believe it— you are spending- what you will
/O need some day more than NOW.
' Your money is guaranteed 1% interest plus
your share of Builders' profits.
You can get one or more shares weekly as desired. Present price
$1.14 each. Every surplus profit, added every six months, increases the
value of shares.
GET
A
NEW
HOME
ALL
YOUR
OWN
Get Home Builders' , New Plan Book
Let Home Builders give you a better house
and "just as you like it" for your money
We furnish architect's working plans free
and any money needed — no commissions
charged— you pay us back about like rent.
Ask for our booklet "The New Way' for
full particulars.
Douglas
5013
American Security Co.
Fiscal Agents
—12-
SOUPS
"The turnpike road to people's hearts, I find,
Lies through their mouths or I mistake mankind.'
CREAM OF CELERY.
Cook together for one hour, 1 bunch of celery, cut fine, 1
large onion chopped, 1 teaspoonful of salt, % teaspoonful of
pepper, and 1 pint of water. Strain, return to fire, add 1 pint
of milk, 1 large spoon of butter and thicken with 1 tablespoon-
ful of flour, moistened with a little milk.
Mrs. Mart Armstrong.
CREAM CORN.
One can of corn, 1 quart of milk, 1 cup of cream, 2 table-
spoons of butter, 1 tablespoon of flour. Boil corn and part of
milk together, then strain. Work butter and flour together,
add gradually the corn and rest of milk and cream, and when
ready to serve, sprinkle with chopped English walnuts and
parsley. Season with salt and pepper to taste.
Mrs. C. L. Carlson.
CREAM TOMATO.
Take one pint of fresh or canned tomatoes, slice fine a
small onion, put on the stove for ten or fifteen minutes, then
add a pinch of soda, dissolved in a little hot water. Put in
another quart of sweet milk and as soon as it is boiling hot,
remove, add tomatoes, a small piece of butter, salt and pepper
to taste. Serve at once. Mrs. Carl Spring.
VEGETABLE.
Twenty-five cent soup bone, boiled until the meat sep-
arates from the bone. Remove the meat, and skim off the
fat. Add to this stock, 1 cup of chopped potatoes, 1 cup of
chopped cabbage, % cup of chopped onions, y2 cup of carrots
and 2 cups of chopped tomatoes. Boil until vegetables are
very tender. Strain or not, as desired. Mrs. Chas. Tracy.
—13 —
BUTTER -FAT
Is the only fat from live animals.
All other fat is from
dead animals or dead plants.
To get the highest food value, and the
most delicate flavor in your cake
or any baked goods, use
"DIADEM BUTTER"
AND
"FAIRMONT CARTON EGGS"
The Domestic Science teachers tell us,
that no substitute for butter and eggs
(no matter how cheap) has equal
food value compared with cost.
The Fairmont Creamery Co
12th and Jones Streets
-14-
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
CREAM OF TOMATO.
One quart of tomatoes, 1 quart of rich milk, 2 tablespoon-
fuls of flour, 2 tablespoonfuls of butter, 1 small onion cut fine,
1/2 level teaspoon of soda. Cook tomatoes and onions together
ten minutes. Place milk in double boiler, and bring to a boil-
ing point. Add salt and pepper and flour made into a smooth
paste with a little water, and cook until slightly thickened.
When ready to serve, add soda to tomatoes and pour slowly
through a sieve into the milk, stirring constantly, to avoid
curdling. Always blend tomatoes with the milk, and do not
boil after blending. Mrs. Chas. Tracy.
VEGETABLE.
Four pounds of soup bone, the shanks preferred. Cook
meat and onions together, then about an hour and a half before
serving, grind about % of the meat, and add 1 small head of
cabbage, chopped fine, 1 dozen of diced potatoes, 1 dozen car-
rots, 1 can of tomatoes, season to taste.
Mrs. K. R. Parker.
FRUIT.
Two quarts of water with a lemon sliced. Let boil about
one hour, then add 5 tablespoonfuls of sago, and 1 cup of rais-
ins, and a few currants, 1 cup of nice prunes, sweeten to taste.
Mrs. K. R. Parker.
NOODLE.
Two pounds of soup meat in 1 gallon of cold water, with
1 tablespoon of salt. Boil two or three hours, slowly, adding
hot water to replenish when necessary. One hour before tak-
ing from fire, add 1 small onion, 1 medium potato, 1 piece of
celery, and a small piece of parsley, all chopped fine together,
— 15 —
and fifteen minutes before serving, add noodles made as fol-
lows : 1 egg, beat well and season with a pinch of salt. Add as
much flour as will make a stiff dough, roll out thin, then roll
up and cut in fine strips. Leave dry an hour or so before using.
Mrs. J. Y. Hooper.
CHICKEN.
Take 1 gallon of stock, obtained from boiling a chicken
slowly several hours, add small amount of fine chopped celery
or celery salt, also salt and pepper to taste. Then add 1 cup
of barley or rice previously soaked over night, and boil all
together slowly for two hours. Noodles may be added if de-
sired. Mrs. J. Y. Hooper.
CHICKEN BOUILLON.
One large soup bone, 2 pounds, 1 chicken, 1 small slice of
ham, 1 soup bunch, 3 cloves, pepper and salt, 1 gallon of cold
water, whites and the shells of two eggs. Boil chicken, beef
and ham slowly for five hours, adding soup bunch and cloves
the last hour. Strain soup through a flannel bag and let re-
main over night, then remove all the fat and take out jelly,
avoiding settlings. Mix.it with the beaten whites of eggs and
shells, boil quickly a couple of minutes, skim carefully and
strain through a jelly bag. When heating to serve, add 2
teaspoons of caramel for coloring.
Caramel : Boil % pound of sugar and tablespoon of water
in porcelain kettle until a bright brown, add 1 teacup of
water, boil a few minutes, cool and strain.
Anonymous.
ASPARAGUS.
Wash 2 bunches of asparagus, cut in small pieces. Put to
cook in a quart of boiling water, and simmer gently till per-
fectly tender, when there should remain 1 quart of liquid.
Rub through colander, except hard portion. To a pint of
mixture, add salt, 1 cup of cream with 1 pint of milk. Boil up
a few minutes and serve. Anonymous.
—16—
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
CREAM ASPARAGUS.
Two pounds of veal knuckles, and 2 pounds of asparagus,
one-third cup of butter, and a third of a cup of flour, yolks
of 2 eggs, fourth of a cup of cream. Cook the knuckles slowly
for two hours, with a tablespoonful of salt, in 3 quarts of
water, removing scum as it rises. Strain. Have the asparagus
boiled, melt butter and when bubbling, add the flour. When
well mixed, add gradually the soup, stirring constantly. If
carefully done, other straining should not be necessary. Put
asparagus and the water in which they are boiled into the
soup, heat until boiling point. Just before serving, pour grad-
ually soup over well beaten eggs and cream, stirring constantly.
Mrs. Fred Brodegaard.
BROWN SOUP.
. Two pounds of veal knuckles or shanks, 2 pounds of round
steak, 5 carrots, 1 celery stalk, 1 onion, salt and pepper. Cook
knuckles slowly for one hour in 3 quarts of water, removing
scum as it rises. Cook vegetables one-half hour in 1 quart of
water. Brown meat in very hot frying pan. Add gradually
some of the soup. When dark brown, add this to remaining
soup and boil slowly for one hour, then strain and add vege-
table soup. Season with salt and pepper. Serve with the
carrots cut in small pieces. Mrs. Fred Brodegaard.
BARLEY SOUP.
Take 1 gallon soup stock, or enough beef extract, dis-
solved in boiling water to make that amount. Steam % pint
of barley until thoroughly soft, then put through a fine sieve
so it is thoroughly disintegrated. Add barley then to boiling
stock, and cook up for a few minutes. Add salt and pepper
to suit taste. Mrs. E. F. Brailey, Omaha, Neb.
—17 —
—18—
— 19-
20-
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
Fish, Oysters, Eggs, Etc.
"But still I must cry, when the Pike is at home,
mind the cookery." — Barker.
SALMON BOX.
Line a buttered bread pan or a mold with warm steamed
rice, putting a can of salmon or cold boiled salmon steak in
the center. After seasoning salmon, cover with the rice, and
steam one hour. Before serving, pour over it the following
sauce : 1 cup of butter, 3 level tablespoons of flour, l1/^ cups
of hot water, salt and pepper. Melt butter, stir in flour, and
slowly add the well beaten yolks of two eggs, and juice of
% a lemon. Mrs. Chas. Haffke.
LOBSTER NEWBURG.
Put in blazer, 1 tablespoon each of butter and flour, i/2
tablespoonful of salt, and a dash of paprika. When butter
melts, and mixes with the other ingredients, gradually add a
cup full of rich milk, stirring until smooth. Add the lobster
well picked to pieces, cover, slip hot water pan underneath
and cook for five minutes. Add more seasoning if necessary.
If liked a tablespoonful of sherry may be added. This is for
four servings. Serve on hot buttered toast.
Mrs. E. F. Brailey, Omaha, Neb.
SALMON BALLS.
Chop cold boiled potatoes and canned salmon in equal
quantities, season with salt and pepper, shape in flattened
cakes, roll in cornmeal and fry with small quantity of grease.
Mrs. J. Y. Hooper.
—21 —
Have Your Feather Mattreis Made Like This HaVe You a
Feather
Mattress
or a
Down Cover
In Your House?
Or have you
ever had any
dealings with the
Omaha Pillow-
Company?
If you have please tell your friends, if not call us
now. Our feather mattress has a summer and winter
side. It makes the most comfortable bed, conveniently
handled and easily rolled up to be transferred to
sleeping porch or summer resort.
We furnish new pillows, mattresses and box
springs to your order, or remake your old ones. We
also handle all grades of feathers and down.
Telephone us at any time and we will have a
representative call on you.
Omaha Pillow Co.
Douglas 2467
1907 Cuming Street
—22—
BAKED FISH AND ONION DRESSING.
Take any nice fish and rub it over with salt, then make
a dressing of V-> loaf of dry broad, x/-> teaspoonful of pepper,
4 onions chopped fine, salt to taste and mix well. Stuff the
fish, sew it up, put a few slices of bacon over and bake for
two hours. Mrs. K. R. Parker.
CODFISH BALLS.
Pick fine IV2 cups of codfish. Peel and slice enough raw
potatoes to fill 3 cups, and boil together until potatoes are
done. Mash fine, add pepper to taste, 2 tablespoons of but-
ter and 1 egg not beaten, then beat altogether until light.
Shape with spoon and drop by spoonfuls into the boiling lard.
Mrs. Robt. Beasley.
SCALLOPED SALMON.
Take 1 can of salmon. Place in 2 quart sauce pan, a layer
of cracker crumbs and bread crumbs and alternate with layer
of salmon and crumbs, placing occasionally some butter, salt
and pepper, cover with hot water, and bake in a slow oven.
Mrs. F. C. Thies, Omaha, Neb.
WELSH RAREBIT.
Butter a granite pan, put in 1 cup of milk, and when hot,
add 1 cup of bread crumbs, salt, yolks of 2 eggs, 1 cup of
ground cheese. Then fold in the whites of eggs, set in oven
and brown. Mrs. F. C. Thies, Omaha, Neb.
SCALLOPED EGGS.
Moisten bread crumbs with meat or milk broth, place a
layer of this in a well buttered dish, slice some hard boiled
eggs, and dip the slices in some thick drawn butter sauce, to
which has been added a well beaten egg. Put a layer of eggs
on the crumbs, then a layer of minced ham, veal or chicken,
then bread. Have bread crumbs on top. Bake until well
heated. Mrs. C. J. Ringer.
—23—
Rivett Lumber & Coal Co.
" The Good Coals People ' '
Benson 100 Benson 100
BREAKFAST OMELET ROLLS.
Soak 2 small slices of bread (with crust removed) in y*
cup of milk. Separate 3 eggs, and heat yolks and whites sep-
arately. Add beaten yolks to the soaked bread, with a tea-
spoonful of baking powder well mixed. Then fold in the
whites, and have omelet pan well heated and greased with but-
ter. Pour in batter, cook on one side, slipping a knife around
the sides to prevent sticking. Then set in the oven to brown.
When done, roll as you lift from the pan. Serve on a hot
platter with a garnish of parsley.
Mrs. Emma G. Murdock.
SALMON LOAF.
Mix a can of salmon and % cup of cracker crumbs with
a tablespoon of butter and 3 well beaten eggs. Season with
salt to taste and a little lemon juice. Pack closely in a pan.
Put in the oven long enough to cook the egg. Serve hot.
Mrs. Carl Spring.
SALMON LOAF.
4 tablespoonfuls of melted butter, y2 cup of cracker crumbs,
pepper and salt, and finally 3 well beaten eggs. Put in a but-
tered mold, (an oatmeal cooker is good), and set in a pan of
hot water. Cover and steam one hour, watching the water
dish to see that it is well filled with boiling water. When done,
set the dish in cold water for a minute, and turn out. Sauce :
Heat 1 cup of milk to boiling, and thicken with a tablespoon of
cornstarch, wet first in cold water. Add a spoonful of butter,
the salmon liquor and 1 beaten egg. Take from the fire, sea-
son and stand in the hot water three minutes covered. Add
juice of x/<2, of a lemon and pour over the loaf on the platter.
Mrs. W. A. Wilcox.
—24—
SCALLOPED SALMON.
One can of salmon, Vl* cup of milk, 2 eggs, 2 cups of stale
bread crumbs, softened with the milk, salt and pepper to
taste. Pack in a pan and bake three-fourtbs of an hour in a
pan of hot water. Serve with egg sauce. Salmon Dip : 3 table-
spoons of butter, 3 tablespoons of flour, 2 cups of hot water,
salt and pepper. Melt butter, stir in the flour, add hot water,
cook until smooth. Slice 2 hard boiled eggs in this.
Mince 1 can of salmon, saving liquor for sauce. Put in
Mrs. II. 0. Wulff.
HALIBUT.
One tablespoonful of Parmesan cheese, 1 tablespoon of
corn starch, a/2 cup full of mashed potatoes, 2 cupfuls of
cream or milk, 2 cupfuls of cooked fish, 2 tablespoons of but-
ter, yolks of 2 eggs, salt and pepper to taste. Beat potatoes
until light and creamy with the yolk of 1 egg. Melt 2 table-
spoonfuls of butter, add cornstarch, stir until smooth, add
cream, stir until the sauce thickens. Take from the fire and
add the remaining egg yolk, fish and seasoning. Fill a greased
baking dish with alternate layers of potatoes and fish, cover the
top with bread crumbs, mixed with the cheese, and the re-
maining butter melted, cook for twenty minutes in a quick
oven. Mrs. W. H. Loeclmer.
FRIED OYSTERS.
Take nice large oysters and drain from the juice and dip
in the following : 2 well beaten eggs, 1 teaspoon of salt, V2
teaspoon of pepper. Roll in cracker crumbs and fry in a deep
fat until nice and brOwn. Mrs. K. R. Parker.
FRIED FISH.
Wash and split, or cut in the size pieces you wish to serve.
Season well with salt and pepper and dredge with flour. Have
skillet with hot deep grease, (% Crisco and y2 lard), and when
hot, place the fish into it. Let fry until a golden brown crust
forms, then turn, and when the same on that side, pick up.
Mrs. W. A. Wilcox.
—25—
Bird Brand Coffee
A Western Product for Western People
The coffee with the "Bird'' on the package
is high in quality and reasonable in price.
We firmly believe that if you once try Bird
Brand, you will use it always. In flavor,
strength and aroma, it will not fail you.
Bird Brand Tea, Spices and Extracts are
every bit as good as Bird Brand Coffee. Try
them today. A pleasant surprise awaits you.
German American Coffee Co.
Omaha, Nebraska
—26—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
OYSTER COCKTAILS.
Serve in ice shells or large claret glasses, 5 small oysters
for each glass. For y2 dozen plates, allow 7 teaspoons each of
prepared horseradish, tomato catsup and vinegar, 10 tea-
spoons of lemon juice, and 1 of tabasco sauce. Thoroughly
mix dressing, and put equal quantities in each glass. Both
oysters and dressing should be very cold. Anonymous.
COLD EGGS FOR PICNIC.
This novel way of preparing cold eggs for the lunch bas-
ket fully repays one for the time required. Boil hard several
eggs, halve them lengthwise, remove the yolks and chop them
fine with cold chicken, lamb, veal or any tender roasted meat,
or with bread soaked in milk, and any salad or parsley, onion
or celery, the bread being half of the whole or with grated
•cheese, a little olive oil, drawn butter flavoring. Fill the cavity
in the eggs with either of these mixtures, or any similar pre-
paration, press the halves together, roll twice in beaten egg
and bread crumbs and dip in boiling fat or lard. When the
color rises delicately, drain them and they are ready to use.
Mrs. C. J. Ringer.
OYSTER FRITTERS.
One pint of oysters, % cup of flour, % cup of butter, 1
pint of chopped mushrooms, 2 beaten egg yolks. Scald oysters
in hot water five minutes, then put through the food chopper.
Mix with % cup of strained oyster liquor, and heat to a scald-
ing point. Stir in flour and butter, mix smooth and cook till
thick and smooth. Add mushrooms mixed with beaten yolks
of eggs and season to taste. Turn out on buttered platter and
leave until cold and firm. Cut in slices, wrap in thin slices
of bacon, dip in batter and fry in hot lard. Anonymous.
—27 —
PANNED OYSTERS.
Use individual granite pans or shells, and in each one
place 5 or 6 oysters seasoned with salt and pepper, and a
piece of butter. Put in hot oven until frizzling hot, (about
twelve or fifteen minutes). Serve in the dishes they are cooked
in. To be eaten with salted crackers.
Mrs. W. A. Wilcox.
SCALLOPED OYSTERS.
Two cups of oysters, Vi cup of cream and 2 tablespoons
of oyster liquor, IV2 cup of cracker crumbs, 4 tablespoons
of butter melted, salt and pepper, chopped parsley and celery
salt. Butter a baking dish, sprinkle with the crumbs which
have been mixed with the butter, pour in half of the oysters,
drained and creamed, sprinkle with salt and pepper, parsley
and celery salt, add another layer of crumbs, the rest of the
oysters, season the remainder of crumbs, pour over these the
liquor and bake thirty minutes in a hot oven.
Mrs. H. 0. Wulff.
OMELETS.
Six eggs, yolks and whites beaten separately, % Pmt of
milk, 6 teaspoons of cornstarch, 1 teaspoon of baking powder.
Add the whites beaten to a stiff froth, cook in a little butter.
Mrs. C. J. Ringer.
-29-
—30—
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
Meats and Poultry
''There's no want of meats, sir. Portly and cur-
ious viands are prepared, to please all kinds of ap-
petite. ' ' — Massenger.
CHICKEN CUTLETS.
Cook one-half cup flour and one-third cup of butter. Add
1 cup of stock and a third cup of cream, a beaten egg, and 1
pint of chopped chicken, season, when cold form into cutlets,
dip in egg and bread crumbs and bake till brown.
Anonymous.
VEAL LOAF.
Two pounds of raw veal chopped fine, 2 coffee cups of
bread crumbs or cracker crumbs, 2 eggs, 1 even tablespoon of
salt and pepper, a little butter, sage to taste. Bake about one
hour. Slice thin. Mrs. E. J. McArdle.
BEEF LOAF.
Two pounds of raw steak run through a meat cutter. Sea-
son. Add 2 eggs well beaten, 4 tablespoons of milk, 1 cup of
cracker crumbs. Mold in a loaf and keep about half covered
with water so that there will be enough for gravy. If no fat
on the beef, add a lump of butter when partly done.
Mrs. G. W. Sowards.
BAKED BEEF STEAK.
Place a nice flank or round steak in baking pan, salt and
cover with a good rich dressing of bread crumbs, egg and sea-
soning well mixed. Bake in a hot oven from one-half to three-
fourths of an hour. Mrs. Robt. Beasley.
—31—
To Add Attractiveness to
any Dainty Dish Serve
The Famous
Specialties
You have a variety to choose from.
Common Crackers to Fancy, beautifully
made and delightfully flavored Biscuits
and Sugar Wafers.
All baked in our sanitary thousand
window bakeries.
Your dealer will supply you.
IopsE-\yiLES Biscuit (ompany
BAKERS OF SUNSHINE BISCUITS
— 32—
BEEF LOAF NO. 2.
Two pounds of round steak, ^4 pound of salt pork, grind
together. Add 2 eggs, 1 cup of milk, 1 cup of cracker crumbs,
1 small onion sliced. Mold in pan and lay sliced tomatoes on
top, or canned tomatoes and a few slices of bacon. Bake about
one and a half hours. Mrs. F. 0. Thies, Omaha, Neb.
CHICKEN BAKED IN MILK.
Clean chicken, cut in pieces, put in baking dish and cover
with mixture of half milk and half cream with pepper and salt
to taste and bake. By the time milk has cooked away, the
chicken will be tender and delicious. Anonymous.
NEW ENGLAND HAMBURGER.
Cover hamburger with water and cook until well done,
adding salt and pepper. Thicken with flour, and pour into
baking dish. Cover with riced cooked potatoes, dotted with
butter and set in the oven to brown.
Mrs. Mart Armstrong.
ROAST PORK TENDERLOIN.
Split tenderloin lengthwise and fill with well seasoned
dressing. Bind up with cord, sprinkle with salt and pepper,
put slices of bacon on top, roast one hour.
Mrs. J. Y. Hooper.
CHILI CON CARNE.
One pound of sirloin steak, 1 pound of pork butts, chop
fine and add 1 can of tomatoes. Cook one hour, then add 1 can
of kidney beans, and chili powder to taste, and cook one-halt*
hour longer. Mrs. W. A. Wilcox.
BREADED PORK CHOPS.
Pound the pork chops as you would beef steak, roll in egg
and bread crumbs, fry brown in part butter in covered frying
pan. Season with salt and pepper if liked.
Mrs. E. C. Fuller.
—33—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
TENDERLOIN WITH MUSHROOMS.
Two pounds of tenderloin, beef or pork, slice an inch thick,
let brown in butter twenty to twenty-five minutes, place then
on a warm dish. Add in the pan 1 tablespoonful of flour.
Let brown a little, then add % pound of canned button mush-
rooms, with their own juice, cook a few minutes longer and
brown on steak. Mrs. G. W. Sowards.
HAM SOUFFLE.
One and a half cups of ground ham, 4 eggs, 1 cup of milk,
% cup of flour, 2/4 cup of butter, salt and pepper. Stir beaten
yolks of eggs into ham, add the milk, flour, salt and pepper
and beaten whites of eggs. Use butter to grease the casserole.
Set casserole or baking dish in a pan of water and bake about
twenty-five minutes. Mrs. E. A. McGlasson.
CHILI CON CARNE NO. 2.
After browning a slice of onion in some good dripping,
turn in 1 pound of steak after it has been put through the
grinder, and stir till brown. Then pour in 1 quart of tomatoes,
and let cook about one-half hour. Season with salt and chili
powder to suit taste, then about ten minutes before taking up
stir in a ten cent can of red kidney beans or a pint of cooked
red kidney beans. Mrs. E. C. Fuller.
VEAL BIRDS.
Two pounds of veal steak, 8 thin slices of bacon. Cut veal
in 8 equal parts, take pieces of veal and wrap with slices of
bacon and fasten with tooth picks. Put a pinch of salt on
veal, place them in the pan upright, add a half pint of water
and bake thirty minutes in a hot oven.
Mrs. 0. S. Brooks, Omaha, Neb.
—34—
FRICADILLOS.
Ten cents each of pork, veal, and round steak ground, V-z
cup of cracker crumbs, % cup of water, yolks of 2 eggs, salt
and pepper to taste, y2 cup of butter. Mix thoroughly and then
beat the whites of the eggs to a stiff froth and last thing, form
into cones and roll in cracker crumbs. Put in pan with plenty
of butter and bake. When done set on the top of the stove,
pour over a cup of sweet cream and let it boil up.
Mrs. Robt. Beasley.
VEAL STEW WITH PIMENTO.
Two pounds of lean veal, 2 pounds of fresh ham, half a
bunch of celery, 1 can of peas, 1 can of pimentos, 3 eggs. Cook
meat and celery thoroughly, then remove and cut into small
pieces. Thicken stock, and return the meat to it, add the peas
and pimentos cut fine, and last drop in the eggs, and beat
Season with salt and cayenne pepper.
Mrs. R. L. Cams, R. R. No. 6.
SPANISH STEW.
Two pounds of boiling meat, 1 quart of canned tomatoes,
4 small Spanish peppers, 1 onion if desired, 1 teaspoon of salt.
Dredge the meat heavily with flour and fry \ery brown in
frying Dan. If onion is used, slice and add to meat while fry-
ing, turn into the kettle, add salt and a small amount of water,
and cook slowly for one hour. Then add tomatoes and pepper,
rooking slowly an hour and a half. Add more water if neces-
sary, use broth for gravy adding thickening if desired.
Mrs. Clyde Farris.
SWEET SOUR TONGUE.
One beef tongue, boiled in salted water until tender. Take
part of stock and part vinegar, and ground spices to taste.
The spices are cloves, allspice and cinnamon. Then melt in
cold water about 6 ginger snaps, stir it in the stock and vine-
gar while boiling, and then add a small handfull of raisins.
Slice the tongue and put it in, and then let it all come to a
boil and stir. Mrs. W. H. Sackriede.
—35—
MILLER 8 HUXHOLD
GROCERY AND DEPARTMENT STORE
Benson, Nebraska
5746 Main Street Phone 374 J
We Give Green Trading Stamps
OSCAR J. NEWMAN CARL A. NEWMAN
NEWMAN BROS.
FANCY MEATS AND GROCERIES
Swedish Delicacies
Fresh Bakery Goods Delivered With Your Goods
2404 CUMING ST. Phone Douglas 444 OMAHA, NEB.
Harding's Ice Cream
The Cream of all
ICE CREAMS
Phone Douglas 97
Wedgwood Creamery Butter
—36—
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
STUFFED VEAL BREASTS.
Have butcher fix pocket in the veal breast weighing five
or six pounds. Use following dressing, take a half loaf of dried
bread, remove crust, soak the bread in water a few minutes,
until soft. Grind or chop real fine 2 onions, 2 stalks of celery,
1 or 2 green peppers (seed to be removed) 1 tablespoonful of
raisins. Add to the bread, salt and pepper to taste, a little
sage and a good tablespoonful of melted butter. Mix well and
fill pocket, sprinkle pepper and salt and flour over the meat,
also 3 cups of water. Bake three-fourths of an hour. An
onion or celery top placed in the pan with the roast adds to
the flavor. Beef heart is delicious cooked in the same manner.
Mrs. W. H. Loechner.
BOILED HAM.
Take a 14 to a 16 pound ham, wash off nicely with warm
water, put in porcelain or aluminum kettle, cover with cold
water and allow to come to a boil. Then boil slowly for four
hours. Remove from fire, and allow to cool in the water ham
was boiled in. Hams weighing less than 15 pounds, subtract
ten minutes from each pound down to 10 pounds, making time
for ten pound ham about three hours. Never cook ham in tin
kettle, as it tends to turn ham brown.
Mrs. W. H. Loechner.
HAM BAKED IN CIDER.
Secure a small lean ham. Wash thoroughly and soak over
night. Next morning wipe perfectly dry and sprinkle over
the flesh side, a tablespoon of chopped onion, a teaspoon of
ground cinnamon, the same of allspice, % teaspoon mace and
same of cloves. Make a paste of flour, roll it out and cover
the flesh side of ham, packing it down close to the skin.
—37—
Put the ham, skin side down, in a baking pan. Pour into
the pan 2 quarts cider, to which add % teaspoon white pepper
and % teaspoon paprika. Cover with another pan and bake in
a moderate oven two hours, basting every twenty minutes.
At the end of this time remove the upper pan and bake the
ham two hours.
When ready to serve, remove carefully the paste,
then the skin. Trim the bone neatly, brush the skin side with
beaten egg, dust it thickly with bread crumbs and chopped
parsley, and put it in a quick oven to brown. Skim the fat
from the cider, boil it down until you have one pint, which turn
ino a sauce bowl. "When the ham is browned take from oven,
garnish bone with a quill of paper and serve in bed of cress.
Mrs. Zachary T. Lindsey.
FRIED SWEETBREADS.
Parboil for about five minutes, after which wipe dry and
lard with strips of salt white pork. Have frying pan well
greased with lard or butter, turn often while frying, and when
fully cooked, they will then have a crisp, brown appearance.
Mrs. W. H. Loeclmer.
LEFTOVERS.
Two cups of cold dried meat, 3 cups of brown gravy,
rather thin, 1 cup of milk, 2 eggs, 2 tablespoons of butter, 1
cup of flour, 2 level teaspoons of baking powder, 2 level tea-
spoons of salt. Mix as for pancake batter, add meat to gravy
and have boiling hot. Pour batter over, and bake from fifteen
to twenty minutes. Mrs. A. Anderson.
LEFTOVER NO. 2.
This is roast veal or stewed chicken run through a grinder,
seasoned well and mixed with gravy. Make a rich biscuit
dough, roll thin and cut in pieces, (three by five inch pieces),
place a spoon in the meat on one side, wet the edge, pinch
together and bake together twenty minutes.
Mrs. Chas. Pennoyer.
— 3 8 —
CHAS. H, SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
LEFTOVER NO. 3.
Roast beef or lamb run through the grinder, season well
with a little gravy, take sweet green peppers, cut out the
stems and seeds, drop in boiling water over a slow fire, twenty
minutes, then drain and fill with the meat. Cover with cracker
crumbs and bake thirty minutes.
Mrs. Chas Pennoyer.
CHICKEN PIE.
Put chicken on to boil in cold water, covered with enough
water to have four cups of broth when finished. When half
done, salt the liquor to taste and finish cooking. Remove from
bones in large pieces, putting in a little skin. Put in the bot-
tom of the baking dish, and prepare sauce as follows : 3 table-
spoons of melted butter, 3 tablespoons of flour and a little
pepper. Mix well and add four cups of broth, warm (not hot
or cold), cook well, add one cup of cream or rich milk, cover
meat with this, reserving a portion for gravy. Make crust as
follows : 2 teaspoons of baking powder, 1 teaspoon of salt, 2
tablespoons of shortening, rubbed through the flour. To this
add 1 beaten egg, in which has been stirred 1 cup of milk.
Spread over chicken and bake ten minutes or until done.
Scraps of cold turkey or roast meat can be prepared in a sim-
ilar manner. Mrs. G. W Sowards.
COLD DOMMA (SWEDISH)
Two pounds of meat, beef or pork, ground as per meat
loaf, 2 eggs, 2 crackers rolled, 1 onion chopped fine, salt pepper
to taste. Roll into balls. Boil 1 head of cabbage twenty min-
utes, then wrap and tie each meat ball in a leaf of cabbage and
fry slowly in plenty of butter for one hour in a covered
skillet. Mrs. Chas. Gustafson.
—39 —
THE J. P. COOKE CO.
Rubber Stamps
Stencils & Seals
1111 Farnam St.
Omaha, Neb.
C. C. Williams ^Always Open
Studebaker Phone 209W
Automobiles Benson, - Neb.
Defiance Starch
is constantly growing
in favor because it
Does not stick to the Iron
and it will not injure the finest
fabric. For laundry purposes it
has no equal. 16 oz. package 10c. 1-3 more
starch for same money. DEFIANCE
STARCH CO., Omaha, Nebr.
— 40
Dolly Hospital
Room 52 Douglas BIdg.
Corner 16th
and Dodge
Omaha
Nebraska
CHICKEN PAPRIKA.
Take a chicken, clean it well and disjoint it, and leave
the breast whole. Then tab with salt and dust liberally with,
paprika. Let it stand over night if possible. Take a kettle,
put in a spoonful of fat, let it get very hot, add one onion cut
in fine pieces, and lay in your chicken and let it simmer. Shake
it well, and let stew slowly. Add from time to time a little
stock. When done, add a little flour to thicken the gravy.
Chop some parsley fine and let boil with gravy.
Mrs. M. Gross.
BAKED VEAL CUTLETS.
Dip cutlets in cracker or bread crumbs, season, place in
baking pan and brown in hot fat on top of fire. Then cover
and bake in oven until tender.
Mrs. James Ferguson, Grennadine, N. D.
DUMPLINGS.
Half a sieve of flour, % a teaspoon of salt, 2% teaspoons
of baking powder, mix either with milk or water.
Ruth E. Parker.
DUMPLINGS.
When beef, veal or chicken have been stewed until done,
remove the meat or fowl, thicken the gravy a little, and when
boiling add the following: beat 1 egg till light, add 6 table-
spoons of cold water, 1 tablespoon of melted butter, a little
salt and 3 teaspoons of baking powder. Sift. baking powder
with a cup of flour, add as much more flour as is needed to
make a stiff batter, drop from the spoon and steam from five
to ten minutes. These are inexpensive and fine.
Mrs. Carl Spring.
DUMPLINGS.
The following dumpling recipe is especially easy and is
sure to be good, requires no covered vessel, can be stirred, and
will always be light. Use either beef, veal or chicken liquid
—41—
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
after stewing or frying them, adding water. When liquor is
boiling, add dumplings made by beating 1 egg till light, add-
ing 6 tablespoons of cold water, 1 teaspoon of melted butter,
salt to taste, 3 teaspoons of baking powder sifted with 1 cup
of flour, and as much more flour added as will make a batter
stiff enough to drop from a spoon. Let cook five or ten min-
utes. Mrs. George Iredale.
WIENIES WITH APPLE SAUCE.
Wash and slice crosswise some red skinned apples, stew
with very little water and sugar enough to sweeten, until
tender. For a few minutes, put some wienies into the apple
sauce, which have been boiled in some water. Take out the
wienies and pour the apple sauce over them and serve hot.
Mrs. Chas. Speedie.
— 42-
—43-
"Of All Good Candies Made
We Make the Best"
Dinning's
Swiss Style and Mazeppa
Chocolates
OUR SPECIALTIES
Hand Rolled Bitter-Sweet Chocolates
Chocolate Dipped Caramels
Maplebutterscotch
Salted Nuts
We have a full line of fine and staple
Candies for all dealers
"Kept Popular by Quality"
The Voegele & Dinning Co
Manufacturing Confectioners
OMAHA, NEBR.
—44—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
Vegetables
We must not forget that our kitchen gardens
are indebted to many lands for their variety of vege-
tables. Carrots and turnips are thought to be indig-
enous to France, cauliflower came from Cypress, arti-
chokes from Sicily, peas from Syria, beans from
Persia, spinach from Western Asia, radishes from
China and Japan, onions from Egypt, rhubarb from
Tartary, sweet potatoes from South America, parsley
from Sardinia and lettuce from Cos.
BOSTON BAKED BEANS.
Soak a quart of small beans over night in fresh water.
In the morning put them in a kettle of water, sufficiently to
cover and parboil until the skin is shriveled. Pour off the
water, add salt to the beans. Place in the middle of the
beans a piece of bacon. Mix in a cup, a tablespoon full of
molasses or brown sugar, % a teaspoonful of soda and % a
teaspoon of mustard. Add this to the beans, cover with warm
water and bake five hours, keeping watch that the water does
not dry out until the beans are thoroughly cooked.
Mrs. Carl Spring.
BAKED BANANAS.
Six ripe bananas, cut lengthwise in quarters. Lay in bak-
ing dish, crossing alternate layers. Juice and grated rine of
a half a lemon, butter side of an egg and 1 spoonful of sugar.
If bananas are not very ripe, bake one-half hour. Serve from
casserole with meat course. Miss Ruth Gustafson.
—45—
BAKED BEANS.
Wash beans and put on in cold water, and bring to a
boil. Then put in a good pinch of soda, and let boil until the
skins blow back off the beans. Then drain and wash in a
.colander with cold water. Prepare your bean pot, by placing
2 or 3 strips of salt pork in the bottom, then a very small
onion, sliced thin, laid there, also salt and pepper, and the
beans. Turn into the pot. To 1 quart of beans take a table-
spoon of Coleman's mustard, 2 tablespoons of Karo syrup or
brown sugar, and about a quart of boiling water. When dis-
solved pour on the beans, and put in a liberal quantity of salt
pork, cut in squares. Put in oven and bake all day. Keep
covered with boiling water till the last hour, then remove the
cover of the pot and let brown down. Eat with catsup.
Mrs. W. A. Wilcox.
CORN FRITTERS.
Two cups of grated corn, 1 cup of flour, 1 teaspoon of
baking powder, 2 eggs (beaten separately), 1 teaspoon of salt,
dash of pepper and % cup of finely chopped celery.
Mrs. C. W. Bromfield.
CORN FRITTERS NO. 2.
One can of corn or equal quantities of fresh creamed
corn. To this add enough of rolled cracker crumbs to mold
in patties, adding salt and pepper. Mold in small cakes, to
fry on griddle in a small quantity of lard.
Mrs. J. Y. Hooper.
ITALIAN SPAGHETTI.
One package of spaghetti boiled as per directions on the
package, 1 quart of cooked tomatoes, 6 slices of bacon fried
and cut or chopped in very small pieces. Chop fine 5 medium
onions and fry in bacon fat. Season with salt, black pepper
and a pinch of paprika. Mix altogether and let come to a
boil. Mrs. Chas. Gustafson.
— 46 —
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
SWEET POTATOES.
Boil potatoes and slice while hot. Butter a dish and put
in a layer of potatoes. Sprinkle with sugar, salt and pepper
and dots of butter and fine bread crumbs. The last layer
should be crumbs, well buttered. Then pour in 4 tablespoon-
fuls of warm water, cover and bake half an hour. Remove
cover and brown. Emma G. Murdock.
PANNED SWEET POTATOES.
Peel and slice in half. Choose a shallow, large bottom
pan, and lay the potatoes all over the bottom. Sprinkle over
with a half cup of bro^, season with salt and put in x/2 cup
of Crisco. Just cover the bottom of the pan with hot water,
then cover tightly and set on the back of the stove an hour
before serving and let simmer. When they begin to brown,
turn till they are nice and brown all over.
Mrs. W. A. Wilcox.
SOUTHERN SWEET POTATOES.
Boil until partly done, peel and slice, put in layers in a
baking dish, sprinkle with brown sugar and bits of butter
on each layer, add hot water, bake in a moderate oven until
soft and transparent. Mrs. J. A. McCulley, Omaha, Neb.
CELERY RAMEKINS.
Boil two slices of bread in a little sweet milk. When
smooth add flour, a tablespoonful of celery cut fine, and 2
tablespoons of butter. When heated, remove from the fire and
add beaten yolks of 2 eggs, salt and pepper to taste. Stir in
the stiffly beaten whites and bake fifteen minutes.
Emma G. Murdock.
—47 —
ADVO JELL
THE JELL THAT WHIPS
The favorite dessert in thousands of
of homes. Economical and delight-
fully good, fresh and wholesome.
There's none better made. There's
none so satisfying on the luncheon
or dinner table or in the sick room.
It is so sweet, pure and has so many
beautiful uses that the demand is
increasing daily.
Have you tried our new whipping
receipts? Ask your grocer for the
new booklet.
McCord- Brady Co.
Manufacturers
—48-
GREEN TOMATOES FRIED.
Wash the tomatoes without peeling, slice crosswise, dip
each slice into flour, and Pry in hot butter. Season with salt
and butter. Mrs. J. A. Starrett.
FAMOUS CHICAGO SPAGHETTI.
One onion chopped fine, 2 sweet green peppers, chopped
fine, 3 slices bacon diced, fried brown in 1 tablespoon butter.
Add to above 1 pound hamburger or ground veal. Mix above
with 1 can tomatoes, seasoning with 1 blade garlic, a pinch
of Gephart's chili powder, salt and black pepper to taste. Add
a can of mushrooms, let boil up and simmer one hour. Serve
over boiled spaghetti. Miss Carrie Burford.
POTATO COBBLER.
Cut raw potatoes into dices. To 2 quarts of raw potatoes
add 1 raw egg, 4 tablespoonsful of flour, % a cup of water and
1 cup of chopped suet. Season with salt and pepper, stir all
well together, put in the buttered baking dish and bake two
hours. When brown, cover and continue to bake slowly. Turn
out of baking dish and serve. Mrs. M. Gross.
MACARONI AND TOMATOES.
Half a package of macaroni, 1 can of tomatoes, with the
juice of 6 large onions, 1 large tablespoon of butter, 1 tea-
spoon of salt, and a/2 a salt spoon of cayenne pepper. Steam
macaroni till tender, blanch with cold water, chop onions fine
and fry in butter until yellow, mix together, and put in a
covered disli and bake four hours, in a moderate oven.
Mrs. S. L. Wright.
MACARONI AND CHEESE.
Four tablespoons of flour, 4 tablespoons of butter, and 2
cups of milk. Mix together and pour over a half a package
of macaroni, which has been boiled till tender. Bake entire
mixture in medium oven for half an hour.
Mrs. H. 0. Wulff.
—49—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
CREAMED MACARONI.
Boil 24 sticks of short macaroni in salt water for twenty
minutes. Drain and pour on cold water to blanch. Make a
dressing as follows : 2 tablespoonsful of butter melted, 2 table-
spoonsful of flour, 1 teaspoonful of salt, l1/^ cups of sweet milk
(pour in slowly), and two-thirds of a cup of grated cheese.
Cook till smooth. Alternate a layer of macaroni and a layer
of cream, till dish is full. Cover with a layer of cracker
crumbs and cook till brown. Mrs. G. W. Lutton.
SWISS CHARD.
This vegetable is a variety of beets, in which the leaf and
midrib have been developed instead of the stock. It is cul-
tivated like spinach, and the green, tender leaves are prepared
exactly like this vegetable, covering and cooking for ten min-
'utes, then mincing and adding small pices of butter and salt
to taste, or it can be creamed. The midribs of the full grown
leaves are boiled until tender, then creamed like asparagus or
celery. Mrs. Harriet McMurphy, Omaha, Neb.
MUSHROOMS.
Peel and carefully look over and wash the mushrooms, so
as to wash away all gritty substance. Place in pan with lib-
eral pieces of butter, and salt and pepper to taste. Cover and
let simmer from a half to three-fourths of an hour. It im-
proves them very much to add cream just before removing from
lire. Can also be simmered with steak, in the same manner
as onions. Mrs. John W. Hitch.
CHEESE SOUFFLE.
Two tablespoons melted butter. Add 4 tablespoons flour.
Mix until smooth and add 1 cup milk or cream. Cook until
—50—
thick, then add yolks of 3 eggs beaten, and 6 tablespoons of
grated cheese, pepper and salt to taste. Beat the whites and
stir in last. Bake from ten to fifteen minutes in buttered dish
in a quick oven. Mrs. Zachary T. Lindsey.
RICE AND CHEESE.
Fill a shallow baking dish with hot boiled rice, and cover
with crumbs prepared as follows : 1 cup of bread crumbs, 1
cup of thinly sliced cheese, seasoned with salt and pepper
and a little butter. Rub thoroughly together between the
hands, spread over the rice thickly, and brown in the oven.
A good substitute for meat. Mrs. J. V. Starrett.
SPANISH RICE.
Fry slices of onion in bacon dripping or part butter. Pour
in % cup of rice after it has been well washed. Keep stirring
all the while till brown. Then turn in 1 quart of tomatoes.
Let cook until done. Season with salt and chili powder to
taste. As the rice is apt to settle and scorch, it should be stir-
red frequently. A little water should be added, too, if it be-
comes dry. Mrs. E. C. Fuller.
ENGLISH BOILED CABBAGE.
Take one head of fresh cabbage and cut in four, taking
out the core. Place in salt water and let stand for half an
hour. Have a large pan of boiling water ready and place the
cabbage in it, having salted the water first. Let boil with lid
off for half an hour or till tender. Take out and drain the
water off through a colander, season with pepper and but-
ter and chop fine. Serve hot. Mrs. Arthur Atack.
STUFFED POTATOES.
Bake smooth potatoes in the oven till mealy. Take out,
cut open inside, remove inside part without tearing- the skins,
season this with salt and pepper and plenty of butter, refill,
close up and brown. Mrs. J. Y. Hooper.
— 51—
Rivett Lumber & Coal Co.
"The Good Coals People'1
Benson 100 Benson 100
DUTCH CHEESE.
Set crock of sour milk without disturbing clabber. When
whey has separated, remove and drain on cloth laid in a
colander, being careful not to break the curd. When wanted
to serve, chop curd with spoon and add sweet cream. Season
with salt and pepper. Secret lies in not getting sour milk too
hot. Mrs. Robt. Beasley.
Do You Need Insurance? If So Call
J. Y. HOOPER, 3129 N. 57th St.
Phone Benson 294 Benson, Nebr.
and I Will Call And Talk It Over With You
"Every Known Kind of Insurance"
— 52 —
-53—
—54
Salads and Salad Dressings
"To make a perfect salad there should be a miser
for oil, a spendthrift for vinegar, a wise man for salt,
and a madcap to stir the ingredients up and mix
them well together." — Spanish Proverb.
BEAN SALAD.
Measure beans before cutting, string and cut beans in
small pieces, then cook until tender in salted water. Then
put in with beans a small onion or large one cut up and let
stand a few minutes. Drain off all the water. The quantity
for 1 gallon of beans and a dozen of small onions and the
dressing to be cooked is 1 quart of vinegar, (if very strong,
dilute), y2 a cup of flour, y2 a cup of mustard, ] teaspoon of
tumeric, 1 egg well beaten, 1 teaspoon of black pepper, ^4 cup
of butter and 2 cups of white sugar. Pour over the beans
while hot, and stir thoroughly. Seal while hot.
Mrs. W. A. Wilcox.
SALMON SALAD.
One can of salmon, 1 stalk of celery, V2 a cup of English
walnuts. Mix with mayonnaise dressing.
Mrs. Harry Knudsen.
APPLE AND CELERY SALAD.
Use equal parts of celery and Jonathan apples, diced
small. A quantity of white grapes, halved and seeded, im-
proves it also. Mix with the following salad dressing and then
sprinkle each individual serving with broken walnut meats.
Two eggs, 3 rounding teaspoons of sugar, 1 scant cup of vine-
gar, 1 level teaspoon of salt, 1 tablespoon of butter and a
sprinkle of pepper. Beat the eggs and seasoning thoroughly,
and lastly add the vinegar. Stir constantly while cooking.
Mrs. J. V. Starrett.
—55—
An Invitation
\^OU are invited to visit and inspect our new
-*■ Modern Dairy Home at Twenty-sixth and
Leavenworth Streets at your convenience. A
trip through this Wonder of Dairyland will be
beneficial, regardless of where you receive your
supply.
ALAMITO SANITARY DAIRY CO.
PHONE DOUGLAS 409
FarrelPs Wedding Breakfast
CANE AND MAPLE SYRUP
The Best Made for the Table
FarrelPs White Syrup
Leads all others for candies
MANUFACTURED BY
FARRELL & CO.
(30 Years in the Business)
OMAHA, NEB.
.and for Sale by all Good Grocers
— 56—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
EGGS AND LETTUCE.
Prepare 2 or 3 bunches of lettuce and cut into shreds.
Four or five hard boiled eggs, sliced. Mix thoroughly, add %
teaspoon each of salt, white pepper and sugar and serve with
salad dressing. Mrs. J. W. Parsons.
GERMAN POTATO.
Slice cold boiled potatoes and one onion, then stir in the
following mixture. Cut up bacon in small cubes, fry out, then
add tablespoon of flour, browned. Add equal parts of vine-
gar and water. Garnish with parsley and cold boiled eggs.
Mrs. J. T. Beatty.
POTATO WITH BACON.
Slice five boiled potatoes, dress them with vinegar, salt
and pepper, add 1 onion and 2 hard boiled eggs. Fry 4 or 5
slices of bacon crisp. Break this in small pieces and add the
salad with part of the fryings. Serve on lettuce leaf.
Mrs. 0. McGuire.
PLAIN POTATO.
Potatoes sliced fine and salted and peppered to taste. Cut
celery fine. Dressing, V2 cup of cream, salt and pepper, % a
teasponful of mustard, 1 egg. Let warm, add y2 cup of
white vinegar, stir till it comes to boil and pour over potatoes.
Decorate with hard boiled eggs. Mrs. Mike Chalupsky.
KIDNEY BEAN.
One can of red kidney beans, 3 hard boiled eggs. Thor-
oughly wash the beans and drain, cut the eggs and add salad
dressing. Mrs. E. C. Hodder.
—57—
SAVE MONEY by buying your
Hardware, Kitchen Utensils
and Stoves of
Hardware Q. C. JOHNSON Stoves
Phone Benson 141 -J
5846 Main Street
V. K. BELDA
Tailor
Suits made to order, $15 and up
Also do Cleaning. Pressing, Dyeing
and all kinds of Alterations are
given special attention.
Come up and see my samples
5905 Main Street
Above Bank of Benson
Phone Benson 480
C.C. FILLER
Painting and Paper Hanging
Interior Decorating
All Work Guaranteed
6020 Main Street
Benson - Nebraska
Window Shades Cleaned
An efficient, up-to-date method of cleaning, renewing win-
dow shades at low cost. Window shades collect dust and in-
jurious germs and are difficult to keep clean. Our method is
thorough and inexpensive.
Before you make up your mind you need new window
shades this year let us figure on renovating your old shades
and prove that we can save a considerable amount of money
to you.
We also manufacture all kinds of window shades. Our
long experience in handling shades has enabled us to select
cloth that we do not believe can be equalled.
Satisfaction fully guaranteed.
Mid-West Shade Factory
Manufacturers and Cleaners of Window Shades.
4010 Hamilton Street. Walnut 3191
—58—
APPLES AND NUT SALAD.
Three apples and V% of a bunch of celery, chopped to-
gether. Half a cup of nut meats. Dressing, yolks of 3 eggs,
•/£ a cup of vinegar, 2 teaspoons of sugar, V2 teaspoon of mus-
tard, little salt and Y% a cup of sour cream. Boil till thick-
ened, and mix with apples just before serving.
Mrs. Matilda Ranz.
POINSETTA.
Peel and thoroughly chill as many tomatoes as needed.
When ready to serve, cut into eighths, not quite severing the
sections. Open like petals of a flower on a crisp lettuce leaf.
Fill the center of each tomato with green peas, (the canned
variety; drained and served with dressing that blends well
with tomatoes). The following dressing is delicious with the
above salad: 1 cup of vinegar, (diluted with water if strong),
Yi a cup of sugar, 1 teaspoon of flour in the sugar, 1 teaspoon
of salt, yolks of 2 eggs, 1 teaspoon of mustard and a dash of
red pepper. Boil a few minutes, stirring, constantly. Add
butter the size of an egg. If too thick, thin with cream just
before serving. Mrs. E. A. Henely.
TOMATOES WITH GELATINE.
One can of tomatoes, contents of a small envelope of Knox
gelatine. Moisten the gelatine with a little of the tomato
liquor, then stew the balance of the tomatoes, adding as usual
salt to taste. Strain and pour over moistened gelatine. Stir
well and pour into your molds. When ready to serve turn
out on lettuce leaves and garnish with a spoonful of salad
dressing. Mrs. F. A. Nissen, Omaha.
STUFFED TOMATO SALAD.
Equal amounts of cucumbers, cabbage and onions. Season
with salt, pepper and sugar. Stuff tomatoes and put salad
dressing over. Mrs. H. J. Grove.
—59—
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
TOMATO CHICKEN SALAD.
Take nice ripe tomatoes, peel and put on ice. Cut out in-
side, and fill with chicken salad. Place each on a lettuce leaf
and put a tablespoon of mayonnaise dressing on each one.
Mrs. Charles Pennoyer.
TUNA FISH.
One can of tuna fish minced. Add an equal amount ol
shredded lettuce and 1 dozen chopped olives. Mix with French
dressing and garnish with hard boiled eggs.
Mrs. Mart Armstrong.
TOMATO SALAD.
Soak one package of white unflavored Advo gelatine, in
Yz cup of cold water two or three minutes and stir thoroughly.
To 1 pint of tomato juice taken from a strained can of tomatoes
add 1 teaspoonful of sugar, a dash of pepper and plenty of salt.
Mix together with the juice of ^ a lemon. Heat this seasoned
juice to the boiling point, remove from the fire and stir into
it the soaked gelatine. Pour into six molds and when it be-
gins to congeal, mix with some shredded pimentos and diced
fine celery. Serve on a lettuce leaf, each serving topped off
with a dab of salad dressing. An ornamental salad, as well
as good. Mrs. J. V. Starrett.
FRUIT SALAD NO. 1.
Three dozen of large white grapes cut in halves and seeded.
Four large apples chopped, 2 bunches of celery cut in very'
small pieces, and 1 cup of English walnuts, chopped. Serve
with mayonnaise dressing on a crisp lettuce leaf.
Mrs. E. A. Henely.
PEAR SALAD.
Stew large pears cut in halves with the cores removed.
Place on lettuce leaf, core side up, fill with chopped nuts and
cover with a sweet salad dressing.
Mrs. Charles Pennoyer.
SHELDON SALAD.
One can of pineapples, 4 oranges, 2 bananas, V2 pound of
white grapes, and V12 pound of candied cherries. Cut the
fruit fine add juice of j)ineapple, 1 tablespoon of cornstarch, 1
cup of English walnuts and 1 cup of water, boiled and poured
over salad when cold. Mrs. G. W. Iredale.
MAYONNAISE DRESSING.
Warm well 1% .pints of vinegar and 1 cup of sugar. Re-
move from the fire, and add 1 cup of butter and 1 tablespoon
of mustard mixed with a little water. Stir until the butter is
melted. Beat well the yolks of 8 eggs. Add V2 cup of sweet
cream, first, then 1 tablespoon of salt, and 1 salt spoon of red
pepper. Stir well and add to vinegar mixture. Put over fire
and cook slowly, stirring all the time until light cream.
Mrs. Jos. McGuire.
FRENCH DRESSING.
One and a half tablespoons of sugar, 1 big teaspoon of
flour, add yolks of 2 eggs, % cup of milk, y2 a teaspoon of
salt, 1 teaspoon of mustard, a pinch of red pepper, a table-
spoon of butter and */4 cup of vinegar. Cook in a double
boiler until it thickens. Mrs. C. F. Anderson.
RUSSIAN SALAD DRESSING.
Three tablespoons of olive or peanut oil, 1 tablespoon of
malt vinegar, a dash of paprika, % teaspoon of salt, % teaspoon
of sugar, 2 teaspoons of Worcester sauce, 2 tablespoons of
tomato catsup, 1 teaspoon of horseradish and a dash of cinna-
mon. Whip all together in a bowl with an egg beater.
Mrs. Frank Hechtman.
—61—
The Make - Over Feather Shop
All kinds of Feathers repaired
Irak. cleaned, dyed and curled
Hats cleaned aud re-blocked
BERTHA KRUGER
429 Paxton Block
Phone Douglas 8394
Omaha
go to E. MEAD'S
The Clifton Hill Hardware Store
For Builders' Hardware, Tin Work, Furnaces
Fencing and a General Line of Hardware
Phone Web. 12S6 Burdette & Military Ave.
National Life Insurance Co.
Organized 1848
Insurance in force $194,625,366
Assets $61,509,789
Surplus 3,161,358
Nebraska Investments 3,850,000
Investigate our policies. Let us show you the kind of
"Old Line" Insurance you ought to buy
J. V. STARRE1T, State Agent
401-2-3 Paxton Bldg. OMAHA Tel. Douglas 126
J. W. POLCAR G CO.
Carpet Cleaning
Rug manufacturing
Silk Portiers, Rag Carpets, Etc.
Tel. Doug. 2321 OMAHA 1548 South 24th St.
—62—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 1 24
CREAM DRESSING.
One heaping teaspoonful of butter, 1 heaping tablespoon
of flour, 2 heaping tablespoons of sugar, 1 teaspoon of salt
and 1 teaspoon of mustard. Melt flour and butter together
in a stew pan, mix sugar, salt and mustard, stir in 3 eggs, add
1 cup of water and V2 cup of vinegar. Then pour in a pan
with the butter and flour and stir hard until cooked thick.
This makes one pint. Mrs. L. D. Dickinson.
SALAD DRESSING WITH ONIONS.
Soak slices of onions in large cup of vinegar over night.
Put on stove and when it boils add the following mixture :
1 level teaspoon of mustard, 1 heaping teaspoon of salt, 6 heap-
ing teaspoons of sugar and 2 tablespoons of flour. Let boil
and take from fire and add 2 or 3 well beaten eggs and olive
oil or butter. Thin as you use it, with cream.
Mrs. A. R. Cuyler.
SALAD DRESSING NO. 1.
Yolks of 7 eggs, 2 cups of sweet milk, 1 teaspoon of mus-
tard, 1 tablespoon of butter, 1 cup of hot vinegar, 2 tablespoons
of flour, 1 teaspoon of salt and V2 teaspoon of white pepper.
Beat yolks and add sugar and salt, mustard, pepper and flour.
Mix well and then add the milk slowly, then hot vinegar. Cook
in double boiler till as thick as thick cream. Remove from
fire, add butter and stir till butter is melted. If a mild dres-
sing is desired, add one-half or one cup of thick cream to this
mixture. Will make one quart of dressing and if bottled will
keep till needed. Mrs. H. J. Grove.
SALAD DRESSING NO. 2.
Two eggs well beaten, 1 cup of sugar, 1 cup of vinegar,
—63—
P
1 teaspoon of flour, y* teaspoon of mustard, one-third teaspoon
of salt and pepper. Thicken over fire, thin with sweet or sour
cream. Will keep in a cold place indefinitely.
Mrs. Vincent Kenny.
SALAD DRESSING NO. 3.
Half a cup of vinegar, 1 tablespoon of sugar, 1 tablespoon
of prepared mustard, y± cup of milk or cream, 1 tablespoon of
olive oil or butter, yolks of 2 eggs well beaten. Let vinegar
come to a boil, then add ingredients excepting the eggs. When
this again boils, add yolks of eggs to thicken and beat while
boiling to make smooth. S. E. S.
SIMPLE SALAD DRESSING.
One egg, y% a cup of sugar, % a cup of vinegar, 1 tea-
spoon of butter, a pinch of salt, mustard to suit taste.
Mrs. Ernest H. Tindcll.
—64—
—65—
How to Hake a Bread- Winner
Take a boy or girl.
Sift through the Public Schools.
Add a High School course if you can afford it.
Sprinkle in some good home training.
When the ambitions begin to rise, take to The Van Sant
School and have moulded into proper form for use in the busi-
ness world.
The products of this school command a high price on
the market.
The Van Sant School
A Training School for Stenographers.
Wead Building, 18th and Farnam. IONE C. DUFFY, Prop.
A. HOOGE
FLORAL DESIGNS
STORE, 503 South 16th St.,
Phone Douglas 2986
GREENHOUSES, 3517 South 20th Avenue
Phone Tyler 934
COFFEE COFFEE COFFEE
Fresh Roasted Every Day Steel Cut and Sifted
at the transfer, 2411 Cuming St.
We also deliver in Benson
Frank H. Gibson Company
Try once for your own good Phone Douglas 5320
—66 —
Rivett Lumber & Coal Co. £
"The Good Coals People"
Benson 100 Benson 100
Bread, Biscuits, Etc.
"One simple little song we sing
To brides but newly wed —
Just make the best of everything.
Especially of bread"
DROP BISCUITS.
Two cups of flour, 2 heaping teaspoons of baking powder,
^4 teaspoon of cream of tartar, y± teaspoon of salt, 1 table-
spoonful of lard or butter, l1/^ cups of sweet milk. Sift together
salt, flour, cream of tartar and powder, add lard and mix well
with hands. Stir in the milk with a spoon and beat wgll. Drop
into well buttered gem pans and bake in a quick oven.
Mrs. 0. Lynn McGuire.
SOUTHERN BISCUITS.
One cup of flour, 1 teaspoon of baking powder, 1 teaspoon
of lard, Yz of a teaspoon of salt, milk to make a soft dough.
Don't roll, just pat. Mrs. J. W. Welch.
BISCUITS.
Two cups of flour, 4 teaspoons of baking powder, 1 tea-
spoon of salt, 2 tablespoons of shortening, % of a cup of milk.
Mrs. C. H. Burrell.
GRIDDLE CAKES.
One egg well beaten, 1 tablespoon sugar, 1 cup sour milk,
1 cup flour, 1 teaspoon soda. y2 teaspoon salt.
Mrs. Chas. Sprague.
—67—
FRENCH ROLLS.
Two cups of scalded milk, y2 cup of butter, V2 cup of
sugar, 1 teaspoon of salt, 1 cake of yeast. Mix soft for yeast.
Let rise, then mix stiff, and raise again. Make in rolls or bis-
cuits and raise, then bake fifteen minutes.
Mrs. E. A. Mason.
CINNAMON ROLLS.
Two and % cups of bread sponge, and two-thirds cup of
butter and lard. One small cup of sugar, 1 egg. Mix stiff
enough to roll, let rise. Then roll out and spread out with the
following mixture, 1 teaspoon each of sugar, butter and flour,
warm with 2 tablespoons of milk added. Spread this on,
sprinkle over it a little sugar and cinnamon ; roll, cut in slices
and let rise, then bake in a slow oven.
Mrs. G. W. Sowards.
SWEET ROLLS.
One pint of milk, luke warm, 1 compressed yeast cake,
add flour to make rising. After rising, add a cup of lard, 1 cup
of sugar, 2 eggs and a grated rind of one lemon. Add flour,
then make rolls and let raise before baking.
Mrs. C. W. Bromfield.
POTATO PANCAKES.
Six large potatoes grated, 1 teaspoon of salt, 2 eggs well
beaten, flour enough to make a nice batter, 2 teaspoons of
baking powder. Fry in butter. Mrs. M. Gross.
GERMAN POTATO CAKES.
Grate six large potatoes and 1 onion, then add 1 egg, V->
a cup of milk and 1 cup of flour. Bake same as pancakes in
lard, nice and brown. Mrs. J. T. Beatty.
CORN BREAD NO. 1.
Fourth cup of butter, a/4 cup of sugar, 1 cup of sweet milk,
1 cup of corn meal, 1 cup flour, 1 egg, 1 teaspoon of baking
powder and salt to taste. Mrs. J. W. Welch.
—68 —
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 1 24
ROLLS.
One pint of milk, butter the size of an egg, x/2 a teaspoon
of salt,( a/2 a cup of sugar and 1 yeast cake. Scald milk and
add butter, salt and sugar. When hike warm add yeast that
has been dissolved in a little hike warm milk or water, and
sufficient flour to knead. Let the dough rise, double in size,
knead again and roll to a half an inch. Spread with butter,
cut with cutter, fold and let rise again until double in size
and bake. Mrs. E. M. Jacobberger.
WHOLE WHEAT AND GRAHAM BREAD.
Three cups of whole wheat or graham flour, 1 cup of
molasses, either dark or light, 1 cup of sour milk, 1 cup of
raisins, 1 teaspoon of baking powder. Bake about one hour.
Mrs. William Sackriede.
GRAHAM BREAD.
Two and a half cups of sour milk, y2 a cup of sugar, % of
a cup of molasses, salt, 2 level teaspoons of soda, 4 cups of
graham flour. Let rise one hour and bake in a slow oven.
Mrs. G. H. Tuttle.
GRAHAM GEMS.
One egg, 1 cup of milk, IV2 teaspoons of baking powder,
1 tablespoonful of sugar, 1 tablespoon of lard melted, salt, a
little graham flour and a little white flour to make a medium
stiff batter. Mrs. J. W. Welch.
PLAIN MUFFINS.
Three cups of sweet milk, 3 tablespoons of butter, 3 eggs,
3 teaspoons of baking powder, 1 teaspoon of salt, 3 tablespoons
of sugar and 5% cups of flour. Mrs. C. C. Beavers.
—69—
Ideal Button and Pleating Co.
Novelties in Fashionable Pleating
Buttons— all Sizes and Styles
Hemstitching and Picot Edging
OVER
107-109-111 So. 16th Street
Tel. Douglas 1926.
OMAHA, NEB.
National Life Insurance Co,
MONTPELIER, VERMONT
Ninety-seven married men out of every hundred fail to leave
their families above want at their death. This demonstrates the neces-
sity for insurance. The results of insurance in the case of the other
three prove its value.
(3laude Jl* \3oyle
Violin Instructor and Lecturer
UPON THE
HISTORY. THEORY AND PSYCH-
OLOGY OF MUSIC
IN THE
OMAHA SCHOOL OF ORCHESTRA INSTRUMENTS
ASSISTANT TO
ZHenry Given (Box
Will. L Hetherington
Violinist
Instructor at Bellevue College
ASSISTANT TO
ZHenry (Box
Studio 3rd Floor Patterson Blk.
17TH & FARNAM
Telephone Red 1424 OMAHA, NEB
-70-
CORN CAKE.
Two eggs beaten very light, 1 cup sugar, IV2 cups corn
meal, two-thirds cup melted butter, 2 cups sour milk, 2 cups
flour, 1 teaspoon each of soda and salt. Mix in order named,
sifting flour, soda and salt. Bake in moderate oven twenty or
thirty minutes. Mrs. Chas. Sprague.
CORN BREAD NO. 2.
One cup of flour, 1 cup of corn meal, 1 egg, 1 pint of sour
milk, 1 teaspoon of soda, 1 tablespoon of melted butter in pan.
Pour batter in and bake. Mrs. Chas. Tracy.
QUICK COFFEE CAKE.
Four tablespoons of butter, % cup of sugar, 2 eggs, 2
cups of flour, 3 teaspoons of baking powder, 1 cup of milk, 2
tablespoons of cinnamon. Cream, butter, sugar, eggs, beat hard,
add flour and baking powder, and milk. Bake twenty min-
utes in a quick oven. Mrs. William Sackriede.
BREAKFAST MUFFINS.
One cup of sugar, 1 egg, 1 tablespoonful of melted but-
ter, 1 pint of sweet milk, 3 cups of flour, 1 teaspoon of salt, 3
teaspoons of baking powder. Mrs. Chas. Haffke.
WHITE FLOUR MUFFINS.
One egg beaten light, 1 dessert spoon of sugar, 1 cooking
spoon of melted butter, pinch of salt, 3/4 cup of sweet milk, 1
cup of flour, 1 heaping teaspoon of baking powder. Sift this
in the flour. Beat thoroughly and drop in muffin pan and
bake at once. Cora A. Totman.
ONE EGG MUFFINS.
One and one-half cups of flour, 1 tablespoon of sugar, 3
teaspoons of baking powder, Yi teaspoon of salt, 1 egg, 1 cup
of milk, 1 tablespoon of melted butter.
Mrs. Arthur N. Howe.
—71 —
SALT RISING BREAD.
Two or 3 tablespoons of corn meal, ground ginger the
size of a grain of corn, same amount of salt and half as much
soda. Mix batter with salted water, and set it where it will
keep a regular heat until it rises. With 1 pint of warm water
mix enough flour to make a thick sponge, with salt and a little
soda. Put the raised meal into this and beat well. Set it
where it will keep a regular heat. When light mix a dough
with a little milk, and with flour as in ordinary bread. Knead
very fast and not long. Put loaves in pan and set to rise in
regular heat. The secret of salt rising bread is fast kneading
and regular heat, from beginning to end of the process.
Mrs. Robt. Beasley.
MUFFINS NO. 2.
Two eggs, 2 cups of water, 2 tablespoons of lard, 1 cup of
sugar, 1 teaspoon of salt, 4 cups of flour, 4 teaspoons of bak-
ing powder. Makes 2 dozen. Mrs. Frank L. Bumpus.
NUT BROWN BREAD.
Two cups of graham flour, 1 cup of white flour, 1 cup of
sour milk, 1 teaspoon of soda, l1/; cups of molasses, 1 cup of
raisins, 1 cup of chopped nuts.
Mrs. E. A. MacGlasson.
CORN MEAL MUFFINS.
Cream % cup of butter, and % cup of sugar, add 2 well
beaten eggs, then alternately add 1 cup of milk, 2 cups of
flour and 1 cup of corn meal, to which has been added 2 heap-
ing teaspoons of baking powder and a/2 spoon of salt. Bake
twenty-five minutes in a well greased iron muffin pan.
Mrs. E. A. MacGlasson.
NUT WHITE BREAD.
Three eggs, 1 cup of milk, 1 cup of sugar, a pinch of salt,
4 cups of flour, sifted and level, 4 teaspoons of baking powder,
—7 2—
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
3 and a third cups of chopped nuts. Make in two loaves, let
raise twenty minutes and bake three-fourths of an hour.
Mrs. H. C. Miller, Omaha, Neb.
NUT BREAD WITH RAISINS.
Six cups of flour, white or graham, 1 scant cupful of mo-
lasses, 1 scant cupful of sugar, 1 teaspoon of salt, 1 teaspoon
of soda dissolved in 3 cups of sour milk. Mix thoroughly and
add 1 cup of raisins and 1 cupful of nuts. Bake about one
and a half hours. This makes three loaves.
Mrs. A. Peacock.
OMAHA NUT BREAD.
Three-fourths cup of sugar, 1 cup of milk, 1 cup of nut
meats, 3^ cups of flour, 1 egg, 3% cups ottbaling powder,
V2 teaspoon of salt. Brush loaf with melted butter, cover and
let stand twenty minutes. Bake, an hour.
Mrs. Louise Kolb, Omaha, Neb.
NUT BREAD.
One egg well beaten, salt (a pinch), 1 cup of sugar, 1 cup
of sweet milk, 2x/2 cups of flour, 2 large teaspoons of baking-
powder, 1 cup of chopped English walnuts. Rise twenty min-
utes and bake forty. Miss Cora Totman.
NUT BREAD NO. 1.
One cup of sugar, l1/^ cups sweet milk, 4 cups flour, 1 cup
chopped nuts, 2 eggs, V2 teaspoon of salt, 4 teaspoons baking
powder. Beat eggs well, add sugar and other ingredients,
stir well, put in pan, set in warm place and raise twenty min-
utes. Bake one hour. Mrs. Eaf Anderson.
—73—
WHEN YOU EAT AT
Lunch Rooms or Quickserve Cafeteria
219 South 16th Street City National Bank Block
1408 Farnam Street 16th and Harney Street
1406 Douglas Street Down Stairs
You eat the same quality of food that Mr. Welch buys for
his home use— THE BEST.
This is as Good as Can be Bought in Omaha
^>- j££m.
C. C. BEAVERS, Real Estate
FIRE AND TORNADO INSURANCE
Telephone Douglas 2450 760 Omaha Nat'l Bank Building
MEISINGER & SPRING
Complete Line of
Celebrated Estate and Alcazar Ranges,
Bon Ami and Clark Jewell Oil Stoves
Tools, Builders Hardware and Cutlery
PHONE BENSON 313W BENSON. NEB.
—74—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
NUT BREAD NO. 2.
Two cups of flour, y2 cup of sugar, V2 teaspoon of salt,
2 good teaspoons baking powder, 1 cup of sweet milk, 1 egg.
Sift flour, sugar and baking powder together, then beat other
ingredients well and add 1 cup of chopped nuts. Let rise
twenty minutes and bake forty.
Mrs. F. B. Oliver.
BOSTON BROWN BREAD.
One cup each of white and graham flour, sift and measure
2 round teaspoons of baking powder, 1 teaspoon of salt, % of a
cup of molasses, 1% cups of sour milk, y2 teaspoon of soda.
Steam three and one-half hours.
Mrs. John Polian, South Omaha, Neb.
BOSTON BROWN BREAD NO. 2.
Two cups corn meal, 2 cups graham flour, 2 cups white
flour, 2 cups New Orleans molasses, 2 cups buttermilk, 1 cup
raisins, 2 teaspoons soda, 1 teaspoon salt. Steam three hours.
Mrs. H. F. Knudsen.
BRAN BREAD.
One and one-half cups of sweet milk, % cup of New Or-
leans molasses, 1 teaspoon of soda, 1 teaspoon of salt, 2 cups
of graham flour, 1 cup of bran. Bake forty-five minutes.
Mrs. C. H. Burrell.
BROWN BREAD NO. 2.
One cup of flour, 1 cup of graham flour, 2 cups of corn
meal, 1 cup of molasses, 2 cups of sour milk, 1 teaspoon of soda.
Dissolve soda in a little hot water, add V2 teaspoon of salt.
Steam three hours. Emma G. Murdock.
—75—
BOSTON BROWN BREAD NO. 1.
Mix well together 1 beaten egg, y2 cup of molasses, and
1 pint of sour milk. Sift in 2 level teaspoons of soda, stir well
and add iy2 pints of graham flour, and 2/i teaspoon of salt.
Turn into greased mold and steam four hours.
Mrs. E. Mead.
STEAMED BROWN BREAD.
One cup of sour milk, 1 cup of sweet milk, 1 cup of raisins,
1 cup of molasses, 1 cup of corn meal, 1 cup of graham flour,
x/2 cup of white flour, y2 teaspoon of salt, 2 teaspoons of soda.
Mix 1 teaspoon of soda with molasses and 1 teaspoon with milk.
Mix raisins with flour, add corn meal, salt, molasses and milk.
Mix and pour into buttered tins and steam four hours. Finish
in oven. Mrs. Nellie V. Speedie.
BAKED BROWN BREAD.
One cup of sour milk, 1 cup of molasses, 1 cup of brown
sugar, 1 egg, 1 cup of raisins. Dust heavily with white flour,
1 teaspoon of cinnamon, 1 teaspoon of soda, 1 teaspoon of bak-
-ing powder, pinch of salt, from 2 to 3 cups of graham. Bake in
a slow oven forty-five minutes.
Mrs. Charles Martensen, Omaha, Neb.
BROWN BREAD NO. 1.
Two cups of graham flour, salt, 1/3 cup of sugar, 1 cup of
sour milk, with 1 teaspoon of soda (stirred in sour milk), 1/3
cup of molasses, raisins, 1 egg, yolks and whites being beaten
separately. Fill cans two-thirds full and steam two hours.
This makes two and one-half pounds baking powder cans full.
Mrs. H. E. McCandless, Rollo, Mo.
CHEESE STRAWS.
One cup of grated cheese, 1 cup of flour, scant y2 cup of
butter, !/2 teaspoon of salt, Vs teaspoon of paprika, yolk of 1
egg, 3 or 4 tablespoons of milk.
Mrs. W. H. Loechner.
—76—
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
WAFFLES.
One pint of sour milk, 5 eggs, white and yolks beaten sepa-
rately, 2 tablespoons of melted butter, 1 teaspoon of soda, flour
to make a thin batter, whites of eggs last. Bake in waffle iron.
Mrs. C. Austin, Omaha, Neb.
ECONOMICAL WAFFLES.
Two cups of flour, 2 cups of milk, 2 eggs (whites beaten
separately), 2 tablespoons of melted butter, y2 teaspoon of salt,
2 teaspoons of baking powder. Beat well, add whites of eggs,
bake on hot waffle iron. Mrs. Louis Kolb, Omaha, Neb.
•77—
ANYTHING
YOU WANT IN MY
LINES^ I GUARANTEE
BOTH GOODS AND PRICES
RIGHT. OR REFUND MONEY
GHTuttix.
Furniture 6 Undertaking
Benson. Neb.
. jy specialties:
good window shades
AND
SATISFACTION
Ladies', Men's and Children's
Furnishings
and Shoes
M. J. CHALUPSK.Y Tel. Benson 183J BENSON, NEB.
FRED A. BAILEY
GUSS A. WULFF
The Bailey Mercantile Agency
Cheap Western Lands
Acreage, Loans, Collections, Exchanges, City Property.
ASK FOR OUR CATALOGUE
5821 Main Street Benson, Nebraska
—78—
Sandwiches
"If you prepare a dish carelessly, do not expect
Providence to make it palatable. "
DENVER CLUB SANDWICHES.
Butter sliced of bread. Chip crisp bacon and small amount
of onion over bread, add very thin slices of tomato and
sprinkle with salt. Mrs. 0. S. Brooks.
EGG PIMENTO.
Grind 1 can of pimentoes in food chopper, also 6 slices of
bacon which have been fried brown. Chop fine 6 hard boiled
eggs and mix with other ingredients. Season with salt, pepper,
sugar and vinegar. Ground pickle may be used for flavoring
instead of the vinegar if desired. Mrs. G. W. Sowards.
CHEESE FILLING FOR SANDWICHES.
Melt slowly together x/2 pound cheese, 1 lump butter and
1 tablespoon milk. Mix together 1 egg, pinch of salt and 1
teaspoon mustard. Add to above ingredients, and season with
1 tablespoon vinegar added last. Mrs. G. H. Tuttle.
VEAL FILLING.
One pound veal, 1 pound pork butts. Boil until tender and
grind through food chopper. Add salt, pepper, cream and
chopped pickles. Mrs. G. "W. Lutton.
ENGLISH WALNUT SANDWICHES.
Chop fine 1 cup of English walnut meats and add enough
cream cheese to make a moist paste. Add salt and a dash of
cayenne pepper, and spread on thin slices of bread which have
been lightly buttered. The slices of bread may be round or
any fancy shape desired. Mrs. J. V. Starrett.
—79—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
Puddings
Josh Billings' Philosophy — "We should be keer-
ful how we cncurridge luxuries. It is but a step
forard from hoe cake to plum puddin', but it's a mile
and a half by the nearest road, when we have to go
back again."
GRANDMA'S STEAMED PUDDING.
One egg, 2 tablespoons sour cream, I/3 cup sugar, % tea-
spoon soda, about a handful of raisins, flour to make quite a
stiff batter. Flavor with vanilla and steam in cups. Serve with
whipped cream. Mrs. J. W. Welch.
CORNSTARCH PUDDING.
Two cups of cold water, 1 cup sugar, juice of 1 lemon, 2
rounding tablespoons of cornstarch, whites of 2 eggs. Boil
water and sugar, remove from stove and add lemon juice and
cornstarch mixed with a little water. Boil until thick, stir-
ring continuously. Remove from the fire and add the beaten
whites of eggs and beat the mixture ten minutes. Serve plain
or with whipped cream. Mrs. E. Huntington,
Council Bluffs.
APPLE PUDDING.
One cup sifted flour, 1 tablespoon butter, 1 heaping tea-
spoon baking powder, % cup milk, ]/4 teaspoon salt, 1 egg, 1
pint apples sliced. Place apples in a deep pan, spread butter
over them. Bake and when done reverse, cover with sugar,
butter and nutmeg, and serve with cream or cream sauce.
Mrs. C. C. Beavers.
—80 —
GRAHAM PUDDING.
Two cups of graham flour, 1 cup white flour, 1 cup mo-
lasses, 1 cup sour milk, 1 cup raisins, V2 cup butter, 1 teaspoon
soda. Steam two and one-half hours.
Sauce.
One cup sugar, 1 tablespoon butter, the well beaten yolks
of 2 eggs, 1 cup of hot water, the grated rind and juice of 1
lemon. Cook together, and while cooking, add the beaten
whites of the eggs. Mrs. Charles Martensen.
ECONOMY PUDDING.
Soak 2 quarts of bread, cake or cookie crumbs in water
or milk, add 1 package raisins, V2 grated nutmeg, ^ teaspoon
cloves, V2 teaspoon soda and flour to stiffen. Steam three hours.
If all bread is used, add % cup of butter and 1 cup sugar. If
half bread, ^4 cup butter and Y2 cup sugar, and if all cake is
used, omit butter and sugar. Serve with any preferred sauce.
One made from 1 cup sugar, Y± cup butter and 1 egg, beaten
together to a cream is very nice. Mrs. J. F. Beattie.
LEMON PUDDING.
To the grated rind and juice of 1 lemon add 1 cup sugar
and 3 tablespoons flour. Mix well and add V/2 cups boiling
water. Cook until clear. Beat whites of 5 eggs until stiff, then
beat into the hot mixture. Beat well and serve cold.
Sauce.
Boil together V/2 cups milk and three rounding table-
spoons sugar. Beat yolks of 3 eggs and stir the hot milk and
sugar into the eggs. Pour back into the pan and scald. Be
careful of curdling. Flavor with vanilla. Byra Brooks.
CARAMEL PUDDING.
One-half cup white sugar, V2 cup brown sugar, 1 pint milk,
% cup flour, 1 egg. Sift sugar and flour, add milk, then the egg
beaten separately. Flavor with vanilla. Cook five minutes
and serve with whipped cream. Mrs. F. B. Oliver.
— 81—
To Get Results When Cooking
it is essential that you have the right kind of ingred-
ients, these can be found at our store where we carry
a full line of
Groceries and Meats
We also carry a full line of
General Merchandise Shoes
New Diamond Disc Edison Phonographs
Electric Washers Electric Irons
Frank Rouse & Co.
Res. Phone, Benson 735-J Office Phone, Doug. 3025
Dentist
DR. W. W. WARD
Suite 501 PAXTON BLK. 16TH AND PARNAM
HOUSEWORK MADE EASY
My years of experience in the field of electric devices for lightening
housework, fits me far above all others to be useful to you in plan-
ing- ways to make housework easy* I am a Specialist in the lines of
Electric Washers Vacuum Cleaners Ironing Machines
Dish Washers, etc. Cash or Payments. Free Trials
E. B. WILLIAMS, woo'ffiSBSrc.
308 South 18th Street Phone Tyler 1011
—82—
Rivett Lumber & Coal Co.
"The Good Coals People'1
Benson 100 Benson 100
BREADED APPLE PUDDING.
Pare and slice several apples. Place layer of apples in
baking dish, sprinkle with dry bread crumbs, nutmeg, sugar
and butter. Add remainder of apples, and sprinkle the same
as above. Pour over just enough water to bake. Serve with
dip or fruit sauce. Mrs. 0. Lynn McGuire.
STEAMED PUDDING.
One cup suet chopped fine, 1 cup raisins, 1 cup of currants
chopped, 1 cup sweet milk, 1 cup sugar, 1 egg, 2 tablespoons
baking powder, 2 cups flour. Steam about two hours. This
may need a little more flour. Mrs. Ed. McArdle.
POOR MAN'S PUDDING.
One cup our, % cup molasses, y2 cup sweet milk, % cup
raisins, % teaspoon soda, % teaspoon ginger, % teaspoon all-
spice, y2 teaspoon salt. Steam two hours. Serve with any de-
sired sauce. Mrs. Louis Kolb, Omaha, Neb.
SUMMER PUDDING.
Combine as in making cake 1 cup sugar, % cup butter, %
cup milk, 2 cups flour, 1 level tablespoon baking powder and
whites of 4 eggs. Turn into well buttered cups and steam one-
half hour. Serve with any preferred sauce.
Emma G. Murdock.
POTATO PUDDING.
Boil 6 medium sized potatoes, mash, add salt and a piece
of butter the size of an egg, % cup of sugar and 2 cups milk,
y2 a grated nutmeg. Stir all together and bake until well
browned. Mrs. C. 0. Falk.
—83—
BUCKEYE PUDDING.
One cup molasses, % cup hot water, yolks of 2 eggs, 1 cup
raisins, 1 teaspoon soda, flour to make a stiff batter. Steam
three hours.
Sauce.
One tablespoon butter, creamed with 1 cup powdered su-
gar and 1 teaspoon hot water. Beat in the whites of 2 eggs just
before serving. Flavor as desired.
Mrs. J. A. McCulley.
BLUEBERRY PUDDING.
Rub thoroughly % cup butter with 1% cups sugar, add
1 cup sweet milk, 2 eggs, 3 cups flour, 3 teaspoons baking pow-
der. After adding 1 cup flour, stir in 1 pint of berries, then
the remainder of the flour. To be eaten hot with butter.
Mrs. Charles Haffke.
CARROT PUDDING.
One cup carrots ground fine, 1 cup Irish potatoes ground
fine, 1 cup flour, 1 cup seeded raisins, 1 cup granulated sugar,
1 lump butter size of egg, 1 teaspoon ground nutmeg, 1 tea-
spoon cinnamon, 1 teaspoon soda, pinch salt. Mix together
thoroughly and steam three hours. Use butter or hard sauce.
Mrs. Edwin Hindley.
WHEAT-GRAHAM SUET PUDDING.
One cup suet, 1 cup molasses, 1 cup milk, 1 cup seeded
raisins, 2 cups graham flour, 1 cup wheat flour, 1 teaspoon
baking powder. Steam three hours. Mrs. E. Mead.
MRS. WRIGHT'S SUET PUDDING.
One cup black molasses, 1 cup suet well chopped, 1 cup
sweet milk, 1 cup raisins, 1 teaspoon soda, 1 teaspoon cinnamon,
1 teaspoon cloves, % teaspoon nutmeg, 2% cups flour. Mix
together, fill cans two-thirds full and steam two hours.
Mrs. Sadie L. Wright.
—84—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
SUET PUDDING NO. 1.
One cup suet, 2 cups flour, 1 cup raisins, 1 cup milk, J/3
cup brown sugar, 1 teaspoon salt, 2 teaspoons baking powder,
1 teaspoon cinnamon, 2 eggs. Steam three hours.
Mrs. Arthur N. Howe.
SUET PUDDING NO. 2.
One-half cup suet, 1 cup sour milk, 1 egg, V2 cup molasses,
1 big teaspoon soda, 1 teaspoon salt, 1% cups flour, fruit and
spices to taste. Mrs. Eaf. Anderson.
SUET PUDDING NO. 3.
One cup suet, 1 cup sorghum, 1 cup sweet milk, 1 cup rai-
sins, 1 cup currants, 3 cups flour, 1 teaspoon cinnamon, 1 tea-
spoon cloves, 1 teaspoon soda. Steam two hours. Use scant
cups in measuring. Mrs. A. B. Prior.
ENGLISH FRUIT PUDDING.
One loaf stale bread cut fine, mix with 1 pint sweet milk
and add 3 eggs, V2 cup butter, 1 cup brown sugar, 1 cup cur-
rants, 2 cups raisins, 1 teaspoon cloves, 1 nutmeg, 1 teaspoon
cinnamon, 1 teaspoon soda. Steam three hours.
Sauce — Three-fourths cup butter mixed stiff with pow-
dered sugar and flavor with vanilla.
Mrs. Charles Pennover.
J. H- SGHMIDT
flrfsniption grgggjjj
24th and Cuming Sts.
The Transfer Corner
Phone Douglas 044
DOUGLAS
PRINTING
COMPANY
1
1
314-16 So. 19th Street
RODSTROM
Photographs
Artistic, Natural and
Pleasing
1811 Farnam
Doug. 5622
Phone Douglas 4749
Ida C. Stockwell
Corset Specialist
208 South 17th Street
Brandeis Theatre Bldg. Omaha
E.M. Clark & Son
SIGNS
For Every
PURPOSE
113 So. 16th St.
Omaha
GO TO
The Parisian Cloak Co.
When you want to pur-
chase ladies' high class
wearing apparel.
GORTON ROTH
2316 N. 60th Ave., Benson
Phone Benson 186 J
Fire, Tornado, Accident, Health,
Liability, Burglary, Plate Glass
and Automobile Insurance,
and Bonds in Old and Reliable
Companies only.
Call me up or drop me a line
when in need of protection
Better be Insured than Sorry
—8 6—
Pastry — Pies
"What moistens the lip and what brightens the eye!
What calls back the past like the rich pumpkin pie!"
— Whittier.
NEVER FAIL PIE CRUST.
One cup flour, 2 tablespoons lard, 3 tablespoons water.
Ruth E. Parker.
CUSTARD PIE.
Line a pie plate with light crust. Beat 3 eggs together,
add % cup sugar, pinch of salt, 2 cups milk. Pour into crust
and sprinkle with nutmeg. Bake one-half hour.
Mrs. F. C. Thies.
CREAM PIE.
Two eggs (yolks), IV2 tablespoons cornstarch, V2 cup su-
gar, piece of butter size of a walnut, 2 cups sweet milk. Boil
milk, stir in the other ingredients. Whip whites of eggs with
1 tablespoon powdered sugar. Spread over pie and brown in
oven. Add lemon flavor or cocoanut.
Mrs. Frank L. Bumpus.
RAISIN PIE.
One cup raisins, 4 crackers, 1 cup sugar, yolks of 2 eggs.
Cook raisins until done, add sugar, crackers and egg yolks.
Line pie pans with crust, pour in the filling and bake. Beat
whites of eggs until stiff, add 2 tablespoons sugar, 2 drops
vanilla, spread over pie, return to oven and brown.
Mrs. Oliver Rouse.
BUTTER SCOTCH PIE.
Yolks of 2 eggs, J/3 cup butter, 1 cup brown sugar. Cream
together and add a little vanilla, 3 heaping tablespoons flour,
5 tablespoons milk, 1 cup boiling water. Beat the two whites
for top. Mrs. Ernest H. Tindell.
—87—
Rivett Lumber & Coal Co.
"The Good Coals People*'
Benson 100 Benson 100
BROWN SUGAR CREAM PIE.
Two-thirds cup brown sugar, 1 tablespoon butter, 2 table-
spoons milk, cook until waxy. Mix smoothly yolks of 2 eggs,
1 heaping tablespoon flour, 1% cups milk, add to above in-
gredients and cook until thick. Add vanilla and put in baked
crust. Use whites of eggs for meringue and brown in oven.
Mrs. Phil. Meisinger.
BANANA PIE NO. 1.
Make a custard of 1 pint milk, 3 tablespoons sugar, 1 table-
spoon cornstarch, yolks of 2 eggs, small piece of butter, pinch
of salt. When cold add 2 sliced bananas. Pour into baked
crust and use the white of eggs for meringue.
Mrs. Harry Knudsen.
BANANA PIE NO. 2.
Stir together 2 heaping tablespoons flour, 3 tablespoons
sugar, pinch of salt, small lump of butter, yolks of 2 eggs, 1
pint sweet milk. Cook in double boiler. When cold, slice 2
or 3 bananas on bottom of baked crust. Beat up the egg
whites and add a little sugar for frosting.
Mrs. G. W. Iredale.
BANANA CREAM PIE NO. 1.
Crust — One cup flour, V2 teaspoon salt, 1 heaping table-
spoon lard. AVork thoroughly together with a fork. Gradually
sprinkle enough cold water over it to hold together. This will
make enough for two shells. Prick each with a fork before
placing in oven to prevent puffing up.
Filling — One pint sweet milk, Yi cup sugar, 2 heaping
tablespoons cornstarch, butter size of small egg, 2 egg yolks.
Take an extra half cup of milk in which stir the cornstarch,
—88—
add it to the pint of milk, sugar, butter and well beaten yolks
of eggs, and stir constantly while cooking. Slice a banana in
each shell, spread over it the filling and meringue made of the
2 egg whites beaten stiff and sweetened with y> cup sugar.
Brown in the oven. A little banana extract improves the fill-
ing. Mrs. J. V. Starrett.
BANANA CREAM PIE NO. 2.
Three eggs, 2 tablespoons cornstarch, 1 teaspoon butter,
1 pint milk, 1 cup sugar, 3 bananas. Beat eggs, mix cornstarch
with a little milk and eggs and stir in milk, sugar and butter.
Put in double boiler and cook until thick. Have crusts ready
baked. Slice a layer of bananas, pour in filling, add a layer
of bananas, then more filling. Have ready the whites of two
eggs whipped to a stiff froth and sweetened to taste. Spread
over the filling and set in oven a minute to brown. This is for
two pies. . Mrs. 0. McGuire.
SNOW PIE.
Two rounding tablespoons cornstarch, wet with cold water.
Pour over 1 pint boiling water, cook a few minutes add % cup
sugar and some cocoanut. Let cool. Whip whites of 2 eggs
and stir in mixture. Pour filling into baked crusts and cover
with nuts and whipped cream.
Mrs. Charles Nordin, Omaha.
CHOCOLATE PIE NO. 1.
One cup milk, 1 cup sugar, 2 tablespoons grated chocolate,
yolks of 4 eggs, pinch salt, flavor vanilla. Mix eggs, sugar and
chocolate together, and add to boiling milk. Use whites of
eggs for frosting. Mrs. Bromfield.
CHOCOLATE PIE NO. 2.
One-half cup sugar, 1 tablespoon grated chocolate, 1 table-
spoon flour, 1 egg yolk, 1 cup sweet milk. Cook until thick.
Pour into baked crust and make frosting with whites of 2 eggs.
Mrs. C. C. Beavers.
—89—
g>L %mke'g jfatgrnttij Sfogpitai
Regular licensed ethical home for women
during pregnancy and confinement.
With best medical care, nursing and
protection.
A home found for the infant by adoption.
All publicity avoided.
Patients may come at any time during
this period.
Telephone Webster 1111
2121 Lake Street Omaha, Neb.
It brings the smile that bids the
wrinkle good bye
LADIES!
Alcona Nonalcoholic Ex-
The RE -LAX SHOE
tracts and Toilet Prepara-
tions give great satisfaction
A
TRY THEM
■mm
J. CREWS
Sole Agent for Benson
oHiyH' i«i
Res. 2422 61st St.
Telephone Benson 385J
Um
Phone Benson 566
MuJ^
Effie McGlumphy
m^^
DRESSMAKER
Ask your dealer for it
HAYWARD BROS. SHOE CO.
Embroidery Classes
OMAHA
• 6035 Main St. Benaon, Neb.
-90—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
LEMON PIE.
Crust — One cup flour, V> teaspoon salt, Yi cup lard, 5
tablespoons water. Bake till brown.
Filling — Grated rind and juice of 1 lemon, 1 small piece of
butter, 1 large cup sugar, 2 heaping tablespoons cornstarch.
Cook until smooth. When cool add yolks of 2 eggs. Pour in
crust and cover with the beaten whites of 2 eggs, sweetened
with 1 tablespoon sugar. Brown in oven.
Mrs. G. W. Lutton.
FRENCH CREAM PIE.
One cup sugar, 3 eggs, 3 tablespoons hot water, V/2 cups
flour, 1 teaspoon baking powder. Beat egg yolks thoroughly,
add sugar, hot water, flour and baking powder, and lastly the
beaten egg whites. Add any desired flavor and bake in jelly
pan. When cool split through center and spread with Ailing
composed of 1 pint milk, V/2 cups sugar, 1 egg, 2 tablespoons
cornstarch, butter size of an egg. Boil milk. Add sugar, egg
and butter mixed well, and the cornstarch dissolved in a little
milk. Cook until thick. Flavor and when cool, spread between
sections. Mrs. Mart Armstrong.
DATE CREAM PIE.
Bake a single rich crust in a deep pie plate, pricking it
thickly to prevent rising and blistering. To each 8-inch pie
plate allow V/2 cups stoned and chopped dates, mixed with
sufficient sweetened and flavored whipped cream to fill. Cover
top with meringue, brown lightly. Dot with cherries or jelly.
AI.s. F. W. Paugh.
RHUBARB MERINGUE PIE.
Pour boiling water over 2 cups of rhubarb, cut fine. Let
—91—
stand five minutes and drain. Mix 1 cup sugar and 2 table-
spoons flour, add yolks of 2 eggs, tablespoon of melted butter
and 3 tablespoons water. Beat well, add to rhubarb and bake
in single crusts. When done, cover with meringue and brown.
Mrs. E. H. Orchard, Omaha.
LEMON FILLING NO. 1.
Five eggs, 1% cups sugar, 2% tablespoons cornstarch, 1
cup water, juice and grated rinds of 2 lemons. Dissolve corn-
starch in a little water and boil until thick. Save out the
whites of 2 eggs and beat stiff, adding 1 teaspoon sugar for
the top of pie. Put in oven to brown.
Mrs. L. D. Dickinson.
MOTHER'S MINCE MEAT.
One-third meat (6 pounds), two-thirds apples (1 peck), 2
pounds raisins, 2 pounds English currants, 1 pound suet, 1
cup butter, 2 tablespoons cinnamon, 1 tablespoon cloves, 1
tablespoon nutmeg, 1 teaspoon pepper (even), 1 teaspoon
ginger, 1 cup vinegar, 1 cup whiskey or brandy, salt to taste,
sugar and molasses to taste. Cook slowly about one hour.
Mrs. J. W. Welch.
MINCE MEAT NO. 1.
Three bowls of chopped meat (7 pounds), 5 bowls chopped
apples, 1 bowl molasses, 1 bowl vinegar, 2 of sweet cider, 1 of
chopped suet, 2 of raisins, 4 of sugar, 2 tablespoons cinnamon,
nutmeg and cloves, 1 tablespoon each of salt and pepper. Boil
until the raisins are tender and pour on the meat and spice.
Mrs. E. J. McArdle.
LEMON FILLING NO. 2.
One cup sugar, 2 tablespoons flour, 1 tablespoon butter, 2
egg yolks, 1 cup boiling water, 1 large or P/2 small lemons.
Mrs. Frank Rouse.
— 92—
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
MINCE MEAT NO. 2.
Four pounds loan cold boiled meat chopped fine, 0 pounds
apples chopped fine, 1% pounds suet chopped fine, 3 pounds
raisins, 2 pounds currants, y2 pound citron chopped fine, 5
pounds sugar, 10 teaspoons cinnamon, 3 teaspoons cloves, 5
teaspoons mace, 1 teaspoon black pepper, 6 tablespoons salt, 1
quart cider and vinegar mixed with molasses. Mix all and
add juice and grated rind of 2 lemons. Instead of cider,
vinegar and molasses, 1 quart sherry and 1 quart brandy may
be used. Mrs. Charles Martensen.
MINCE MEAT NO. 3.
Two pounds lean meat boiled tender and chopped fine, 1
pound of beef suet cleaned of sinews and strings, cut fine, 5
pounds of apples, chopped fine, 2 pounds seeded raisins, 2
pound currants, 1 pound sultana raisins, 1 pound citron,
chopped fine, 2 teaspoons cinnamon, 1 powdered nutmeg, y2
teaspoon each of mace, cloves and allspice, 1 tablespoon fine
salt, 2!/2 pounds brown sugar, 2 quarts boiled cider.
Mrs. Frank Heckman.
MOCK CHERRY PIE.
One cup cranberries cut in two, y2 cup seeded raisins, %
cup sugar, level teaspoon butter, teaspoon vanilla. Stir into
1 cup boiling water 1 tablespoon flour, wet with a little water.
Cook until it is a transparent paste. When cool add berries,
raisins, butter and flavor. Bake with two crusts in moderate
oven. Mrs. J. Y. Hooper.
PINEAPPLE PIE.
Two eggs, 1 cup sugar, 2 tablespoons cornstarch, 1 cup
grated pineapple, grated rind, and juice of 1 lemon, butter size
— 93—
Little Farms Joining Benson on Main Street
$10 Cash, $10 a Month
Buy an acre or two in our new addition — "Benson
Gardens," part of the Post Farm. This tract is only six blocks
to car and school.
ON PAVED ROAD
Do you realize what you can make on an acre of ground?
You can raise poultry, garden truck and fruit. This location
is ideal for poultry ; close to Omaha, where you can always get
top market price, never an over supply. We can give you the
names of many who are making their entire living expenses
with a limited number of hens.
THIS IS THE SOLUTION OF THE HIGH COST OF LIVING
Why not consider making a change now? Send for our
Free Illustrated Literature.
HASTINGS & HEYDEN
1614 Harney Street Phone Douglas 1606
National Life Insurance Co.
Montpelier, Vermont
"Ninety-Seven Married Men out of every Hundred fail to leave their
families above want at their death. This demonstrates the necessity
for insurance' The results of Insurance in the case of the other three
prove its value."
J. V. STARRETT, State Agent
401-2-3 Paxton Block Omaha, Nebraska Phone Douglas 126
The Benson Times
High Grade and
Artistic Commercial
PRINTING
Telephone Benson 600
—94—
Try
Morton's Cigar
Store
5921 Main Street
Benson Nebraska
of walnut, 1Vi> cups boiling water. Beat egg yolks. Add sugar,
lemon, pineapple, butter and cornstarch. Pour mixture into
boiling water and cook in double boiler until thick. Pour into
a baked shell, cover with meringue made of the beaten egg
whites, 2 tablespoons of sugar and a few drops of lemon extract.
Set in oven to brown. Mrs. Mart. Armstrong.
APPLE DUMPLINGS.
Make rich biscuit dough, pare and core 1 large apple for
each dumpling wanted, roll out dough and place four quarters
of apple in each piece, leaving top open. Place in a deep bake
pan and to 6 dumplings use V/o cups sugar, 1 cup flour, V2
teaspoon cinnamon. Put mixture over dumplings, cover with
boiling water and bake in a moderate oven until apples are
done. Mrs. E. F. Brailey, Omaha.
—96-
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
Cakes
''Aye to the leavening, but here's yet in the word
hereafter — the kneading, the making of the cake, the
heating of the oven, and the baking. Nay, you must
stay the cooling, too, or you may chance to burn your
mouth. ' ' — Shakespeare.
ANGEL FOOD.
Twelve eggs, whites only, beaten until dry ; IV2 cups gran-
ulated sugar, 1 cup flour, 1 teaspoon cream tartar, 1 teaspoon
vanilla. Sift sugar and flour together nine times. Put cream
of tartar in eggs. Mrs. Frank L. Bumpus.
ANGEL FOOD.
One and one-half cups sugar, 1 cup flour. Sift each four
times. Whites 12 eggs beaten stiff, 1 teaspoon cream tartar,
sifted with flour, pinch of salt. Bake forty-five minutes.
Mrs. Phil. Meisinger.
CHOCOLATE LOAF CAKE.
One-half cup butter, IV2 cups sugar, 2 cups flour, 2 tea-
spoons baking powder, y± teaspoon salt, V2 cup milk, 4 eggs,
4 ounces chocolate, dissolved in 5 tablespoons boiling water, 1
teaspoon vanilla. Mix flour, salt and baking powder, cream
butter and sugar, add egg yolks, vanilla and dissolved choco-
late. Alternate the milk and flour and beat hard, add whipped
whites, turn into a buttered loaf pan, lined with three thick-
nesses of paper. Bake in moderate oven.
Mrs. Frank Rouse.
—97—
LADY BALTIMORE CAKE.
One-half cup butter, scant l1/-. cups sugar sifted, 1 cup cold
water, 3 even cups of Swansdown cake flour, sifted three times
before measuring ; 2 rounded teaspoons baking powder, whites
of 4 eggs. Flavor with y± teaspoon almond extract and y2 tea-
spoon vanilla. Cream, butter and sugar, add one-third of the
water with 1 cup flour, beat thoroughly and add second cup
of flour ; continue beating into last cup of flour, sift the baking
powder and add as the others. Then add the rest of the water,
flavor and fold in the beaten whites of eggs. This will make
three lays 12 inches square or two 14 inches square.
Mrs. Frank Rouse.
LAYER SPICE CAKE NO. 1.
One-half cup butter, 2 cups brown sugar, 3 eggs, 1 cup
sour milk or cream, 1 teaspoon soda, 1 teaspoon cinnamon, 1
teaspoon cloves, 2y> cups flour. Mrs. Joe McGuire.
LAYER SPICE CAKE NO. 2.
One cup brown sugar, V^ cup butter, 1 cup sour milk
(preferably thick), 1 cup chopped raisins, 1 teaspoon soda, 1
teaspoon cloves, 1 tablespoon cinnamon, 2 eggs, 2 cups flour,
level. Bake in two layers. Put together with white frosting.
Mrs. J. W. Welch.
ECONOMICAL SPICE CAKE.
One cup sugar, % cup butter, 1 cup sour milk, yolk of 1
?gg, V-2 teaspoon cloves, 1 cup seeded raisins, 2V± cups flour,
1 rounding teaspoon soda, V2 teaspoon cinnamon. Combine
ingredients and bake in loaves. Frost with boiled frosting.
Mrs. E. M. Jaccobberger.
PLAIN ECONOMICAL CAKE.
One cup sugar, piece of butter and lard, 2 eggs, 1 cup
water, 2 cups flour, 2 tablespoons baking powder, flavoring.
Beat the eggs separately. Mrs. C. 0. Falk.
—98—
Rivett Lumber & Coal Co.
' ' The Good Coals People ' '
Benson 100 Benson 100
SPICE CAKE NO. 1.
Two eggs, Vii eup butter, l2/i cups sugar, 1 cup sweet milk,
2Vi> eups flour, 3 level teaspoons baking powder, 1 teaspoon cin-
namon, !/> teaspoon allspice, % teaspoon cloves, % teaspoon
nutmeg. This makes a very good jam cake by adding a little
less sugar and using one cup jam. Mrs. Ben Morton.
SPICE CAKE NO. 2.
One cup sugar, 1 tablespoon butter, 1 cup sour milk, 1
teaspoon soda, 1 teaspoon each of cinnamon and cloves, 2 cups
flour, yolks of 2 eggs. Use the whites of the eggs for frosting.
Add nuts and raisins if desired. Mrs. C. C. Beavers.
SPONGE CAKE.
Two eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking pow-
der. V2 cup boiling water. Eat warm.
Mrs. C. C. Beavers.
MAHOGANY CAKE.
One and one-half cups white sugar, y2 cup butter, 2 eggs,
V2 cup sweet milk, 1 teaspoon soda, 2 cups flour. Boil until
thick y2 cup grated chocolate, % cup sweet milk, and stir in
last. Mrs. Joseph McGuire.
BROWN CAKE.
One teaspoon butter, % cup sugar, yolk of 1 egg, % cup
milk, pinch salt, 1 cup flour, y2 teaspoon vanilla 1 teaspoon bak-
ing powder, 3 teaspoons cocoa. Beat white of egg stiff and
add last.
Filling — One cup powdered sugar, 1 teaspoon butter, y>
teaspoon vanilla, 1 tablespoon coffee, 1% teaspoons cocoa.
Mrs. Phil Meisinger.
—99—
R
ford
um
THE WHOLESOME
BAKING POWDER
It is essential in the making of raised foods that you choose a
leavener that not only raises the cake, biscuit or roll just
right, but also adds to their nutritive value.
Rumford accomplishes this by restoring- to the flour, in part
the nutritious phosphates of which fine white flour has been
deprived. It will make your cake of that even texture,
flavor and appetizing appearance sought for by all good
cooks. Its use insures
SUCCESSFUL HONE BAKING
Mailed Free — The New Rumford Home Recipe Book,
Including Fireless and Casserole Cookery.
Rumford Company, Providence, R. I.
Scalzo & Holmgren
(Successors to L. Lieff)
Ladies' Tailoring
and Dressmaking
Wead Bldg., Cor. 18th and Farnam OMAHA, NEB.
Entrance on 18th St. Phone Tyler 1917
GEO. A. BURR'S
MARKET
Meat Department in Wulff& Sowards Store
Phone Benson 222 Benson, Neb.
— 100—
MRS. BEASLEY'S BROWN CAKE.
Beat 2 eggs, add % cup milk and 1 square unsweetened
chocolate and cook together until thick; 1 cup sugar, 3 table-
spoons melted butter, Yo cup milk, 1 level teaspoon soda dis-
solved in it, 1 teaspoon vanilla. Mrs. R. S. Beasley.
BURNT LEATHER CAKE.
One and one-half cups sugar, V2 cup butter, 3 eggs, 1 cup
water, 3 tablespoons caramel, 3 teaspoons vanilla, 3 teaspoons
baking powder, 2^2 cups flour. Bake in three layers.
Filling — Boil iy2 cups sugar and 2A cup water until mix-
ture threads, pour it over beaten whites of two eggs. Add
vanilla and 1 tablespoon of caramel.
To Burn Caramel — Put 1 cup sugar in a pan and burn
until a nice light brown. Add 1/3 cup water, or enough to
make syrup and cook a little longer. Byra Brooks.
BURNT SUGAR CAKE.
One cup sugar, V2 cup butter, 2 eggs, 1 cup sour milk, 14
teaspoon soda, IV2 teaspoons baking powder, 21/o cups flour,
2 tablespoons burnt sugar, vanilla.
Directions for Burning Sugar — Let 1 cup granulated sugar
burn without water on it until it is a thick black syrup, then
take from stove and add % cup cold water.
Mrs. G. H. Tuttle.
POTATO CAKE.
One cup sugar, V2 cup butter, l/o cup mashed potatoes,
% cup sweet milk, 1 cup flour, 2 eggs, 1 square chocolate, %
cup walnuts, % teaspoon cinnamon, V2 teaspoon cloves, 1 tea-
spoon baking powder. Mix sugar and butter first, then add
eggs and flour and milk. Last mix the warm mashed potatoes
and chocolate. Then add spices and walnuts.
Mrs. Eaf Anderson.
BROWNSTONE FRONT CAKE.
One cup sugar, 2 eggs, % cup butter, 1 teaspoon soda, %
— 101 —
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
cup water, 2 cups flour. Dark part, 1 cup grated chocolate, V2
cup sugar, yolk of 1 egg, V2 cup water. Boil until smooth,
cool, then pour into other part. Bake in layers.
Mrs. C. C. Beavers.
DELICIOUS POTATO CAKE.
Two cups sugar, % cup butter, 1 cup hot mashed potatoes,
% cup sweet milk or cold water, 2 cups flour, 4 eggs, 2 tea-
spoons baking powder, 2 squares grated chocolate, 1 cup
chopped English walnuts, 1 teaspoon powdered cinnamon and
cloves, two teaspoons grated nutmeg. This is a delicious cake
and the potatoes keep it fresh and moist. Cream the butter
and sugar together, add yolks of eggs well beaten, then the
flour mixed with baking powder and spices, then the milk. Add
the potatoes mixed with the chocolate and walnuts, and the
whites of the eggs beaten stiff. The potatoes must be hot when
mixed with the chocolate. Bake in layers or in a loaf and
frost with white frosting. Mrs. Henry Nielson.
MRS. IRED ALE'S POTATO CAKE.
Two cups sugar, V2 cup butter, V2 cup sweet milk, 1 cup
mashed potatoes prepared for table, 2 cups flour, 1 cup chopped
nuts, 1 cup chopped raisins, 2 teaspoons baking powder, 4 eggs,
1 teaspoon each of cloves, nutmeg, cinnamon and vanilla, 1
square chocolate. Cream sugar and butter, beat eggs separately,
then add chocolate, patotoes, flour, nuts, raisins and spices.
Mrs. G. W. Iredale.
MOLASSES LOAF CAKE.
Two cups flour, one cup molasses, two tablespoons lard
and butter, 1 teaspoon soda, 1 egg. Mix well together, then add
1 cup boiling water. Mrs. C. W. Bromfield.
— 102 —
LAYER OR LOAF CHOCOLATE CAKE.
Four tablespoons chocolate, Vi cup sweet milk, V2 cup
butter, V/3 cups flour, 4 eggs, 1 teaspoon vanilla, iy2 cups
sugar, 1 teaspoon baking powder. Dissolve chocolate in 5
tablespoons boiling water. Beat butter to a cream, add sugar
gradually, beating all the time, add the yolks of eggs, beat
again, add milk, chocolate and flour. Beat well. Beat whites
of eggs and add to mixture add vanilla and baking powder.
Mix quickly and turn into greased pans. Bake in layers or
loaf. Mrs. C. F. Hotchkiss.
CHOCOLATE COFFEE CAKE.
One-half cake chocolate, 1 cup coffee, 1 teaspoon soda.
Mix chocolate, soda and coffee and heat — do not boil. When
cool add to cake. One-half cup butter, V2 cup sugar, 3 eggs,
1 teaspoon baking powder, 2 cups flour.
Mrs. John Polian, South Omaha.
JAM CAKE.
One cup sugar, V2 cup butter, 3 eggs, 9 tablespoons milk,
1 level teaspoon soda, Y^ teaspoon baking powder, 2 cups flour,
1 cup jam (added just before baking), 1 teaspoon each allspice,
cloves and cinnamon. Mrs. John Polian, South Omaha.
CREAM CHOCOLATE CAKE.
Two cups sugar, % cup butter, V2 cup milk, 3 eggs, 2 cups
of flour (four siftings), 2 teaspoons baking powder, 2 squares
chocolate in Vo cup of boiling water. Let cool before adding.
Filling for Cake — One-half cup powTdered sugar, y± cup of
butter and cream together, 2 tablespoons of sweet cream, flavor.
Mrs. Nellie V. Speedie.
CHOCOLATE CAKE WITH CHOCOLATE ICING.
One-half cup butter, scant, 1 cup sugar, V2 cup hot water,
IV2 cups flour, 2 eggs, 2 teaspoons baking powder. Bake in a
square tin. Spread chocolate icing over the top. Cut in
squares Mrs. R. L. Robinson.
— 103 —
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P. F. PETERSEN, Pres.
Tel. Wek 407 30ft aimd Etoshs St
104-
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
m
COUNCIL BLUFFS DEVIL'S FOOD.
Two squares chocolate, 1 cup sugar, *4 cup butter, 1 egg,
14 cup sour milk, Vl> cup hot water, 1 teaspoon soda, 1 teaspoon
vanilla, 1 large cup flour. Mrs. Frank Yost,
Council Bluffs.
DEVIL'S FOOD NO. 1.
One cup grated chocolate or cocoa, 1% cups sugar, 14 cup
milk, 1 teaspoon vanilla. Boil until a thick custard. V2 cup
butter, iy2 cups sugar, creamed together. Add yolks of three
eggs? Y2 cup milk, 2 cups flour, 1 level teaspoon soda dissolved
in boiling water, custard and the whites of eggs beaten stiff.
One cup each of raisins and nuts may also be added.
Cream Filling — Two and one-half cups powdered sugar,
butter size of an egg. Mix with the hands. Add beaten white
of 1 egg, 1 teaspoon of vanilla and 1 teaspoon of lemon flavor-
ing. Thin with cream. Mrs. F. C. Thies.
DEVIL'S FOOD NO. 2.
One-fourth cake chocolate (2 squares), 2 cups brown sugar,
V2 cup butter, 2 eggs, 1 teaspoon soda, 1 cup sour milk, 2 cups
flour. Dissolve the chocolate in % cup of boiling water, mix
other ingredients and then beat in the chocolate.
Filling — Two cups brown sugar, butter size of an egg, %
cup milk. Let come to boil, and then beat well.
Mrs. G. H. Tuttle.
DEVIL'S FOOD NO. 3.
Two cups sugar, Y2 cup butter, y2 cup sweet milk, 3 eggs,
2 cups flour, 2 tablespoons vanilla, y2 teaspoon soda (scant), V2
cake Baker's chocolate dissolved in % cup boiling water and
stirred in the last thing. Mrs. AV. H. Loechner.
— 105 —
DARK APPLE SAUCE CAKE.
One cup sugar, y2 cup lard or butter, 2 cups apple sauce
(thin), 1 teaspoon soda, 3 cups flour, 3 tablespoons ground
chocolate, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon
nutmeg, 1 cup nut meat, 1 cup raisins. Bake in layers.
Byra Brooks.
APPLE SAUCE CAKE.
One cup sugar, V2 cup butter, 1Vi> cups cold apple sauce,
1 cup raisins or dates, 1 cup English walnut meats, 1 table-
spoon hot water, 1 teaspoon each of soda, cloves and cinnamon,
2 cups flour. Mrs. F. M. Paugh.
SPICED APPLE SAUCE CAKE.
One cup sugar, V2 cup butter, 1 egg, 1 cup raisins, IV2 cups
stewed apples, 2 level teaspoons soda dissolved in the apple
sauce, 1 teaspoon cinnamon, V2 teaspoon each of cloves and nut-
meg. Mrs. Ben Morton.
MRS. ARMSTRONG'S APPLE SAUCE CAKE.
Cream together 3 cups unsweetened apple sauce, 2 tea-
spoons soda, 2 cups sugar, 1 cup butter, 1 cup chopped nut
meats, 1 cup currants, 1 cup raisins chopped and floured, 1 tea-
spoon each cinnamon, nutmeg and cloves, 2 or more cups flour.
Beat five minutes and bake in a moderate oven 45 minutes.
Mrs. Mart Armstrong.
LIGHT APPLE SAUCE CAKE.
Cream together % cup butter, 1% cups sugar, add yolks
of 3 eggs, 1 cup unsweetened apple sauce, 1/3 cup water and
2V2 cups cake flour sifted with % level teaspoon soda, 1 round-
ing' teaspoon baking powder and a level teaspoon each of cin-
namon and nutmeg. Lastly add the stiffly beaten whites of the
eggs. Beat the mixtures until light and smooth. This will
make large layers. Put together with a filling made of 2 cups
pulverized sugar, whites of 1 egg and 1 tablespoon lemon juice.
Mrs. C. L. Carlson.
—106—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
ECONOMICAL APPLE SAUCE CAKE.
One cup sugar, IV2 cups apple sauce, cold, y^ cup butter,
1 cup walnut meats, 1 cup raisins, cut fine, 1 tablespoon hot
water, 1 teaspoon each soda, cloves and cinnamon, 2 cups flour.
Mrs. Frank Rouse.
WHITE FRUIT CAKE.
One-half pound butter, 2 cups sugar, 1 cup sweet milk, 3
cups flour, whites of 7 eggs, 2% teaspoons baking powder, V2
package seeded raisins, 1 package figs, ^4 pound citron. Flavor
with almond extract. Bake two hours in slow oven.
Mrs. C. 0. Falk.
PORK CAKE.
One pound fat pork ground fine, 1 pint boiling water
turned on pork, 2% cups brown sugar, 2% cups molasses, 1
tablespoon soda, 1 tablespoon cinnamon, 1 tablespoon cloves, 3
eggs, 2 nutmegs, 1 pound seeded raisins, 1 pound currants.
Mix quite stiff. Mrs. E. Mead.
YEAST CAKE.
One cup sugar, V2 cup butter, 1 cup soft bread sponge, 1
egg, 1 teaspoon soda, 1 cup seeded raisins, 1 teaspoon cinnamon,
1 teaspoon cloves, 1 teaspoon nutmeg, flour to make soft batter.
Mrs. J. W. Welch.
COFFEE CAKE.
Without Butter, Milk or Eggs.
Cook the following ingredients about five minutes : V2 cup
lard or crisco, 2 cups raisins, chopped, 1 cup black coffee, 1
cup brown sugar, 1 cup black molasses, 1 teaspoon cinnamon,
—107—
Wouldn't You Like
To Have All of These
Conveniences in Your
Home? iMi
A built in Kitchen Cabinet
Medicine Cabinet
Linen Closets with drawers, wide and deep.
China Cabinet built in a convenient corner or wall.
Book Cases beside the fire place or in the Colonade.
Beam Ceilings.
Built-in Buffet in dining room.
Window Seats in various cozy corners.
Mirror Doors in your dressing room and in coat closet door.
Plenty of nice large closets.
Open stairway of hardwood, artistically finished, or any other
built-in convenience or effect.
The Only Way to Get What You Want
in Your Home, is, to Make Plans in Ad-
vance and Have Your Home Built
Just as You Want It.
We'll be pleased to have you call and talk your
Building Plans over with our architect or to
have him draw your plans to suit your individ-
ual ideas.
We'll Famish the money and build your home
and you repay us on Easy Payment Plan
Rankers Realty Investment Company
Ground Floor Bee Bldg. Omaha, Neb.
108-
1 teaspoon allspice, 14 teaspoon nutmeg, V4 teaspoon salt.
When cool, add 1 teaspoon soda dissolved in 1 tablespoon water,
1 teaspoon baking powder and 21/-} cups flour. Beat well and
bake in a moderate oven 45 minutes.
Mrs. Silas Wright.
LEMON FILLED CAKE.
One-half cup butter, IV2 cups sugar, 2/i cup milk, 2*4 cups
flour, 2 level teaspoons baking powder.
Filling — 1 cup sugar, 2% tablespoons flour, 1 egg, 1 tea-
spoon butter, juice and grated rind of 2 lemons. Mix in order
given. Cook, stirring constantly until the boiling point is
reached. Mrs. J. W. Welch.
CORNSTARCH CAKE.
One cup sugar, 1-3 cup butter, % cup milk, 1-3 cup corn-
starch, whites of 3 eggs, 2 cups flour, 1 teaspoon baking pow-
der. Cream butter and sugar, add milk and beat well. Add
flour, cornstarch and baking powder, stirring constantly, and
lastly well beaten white of the eggs.
Mrs. Mart Armstrong.
MILK CAKE.
Two eggs, 1 teaspoon butter, 1 cup sugar, % teaspoon
lemon extract, 1 cup flour, 1 teaspoon baking powder, % cup
boiling water or milk. Beat eggs well, add sugar, then the
flour mixed and sifted, with the baking powder twice. Add
hot milk, with butter melted in it and flavor as desired.
Mrs. J. W. Parsons.
NEVER FAIL CAKE.
One cup sugar, break two eggs in a cup and then fill with
sweet milk, 3 tablespoons melted butter, 1% cups flour, 2 tea-
spoons baking powder, pinch salt and flavoring. Mix all to-
gether in a bowl and beat well. Bake in two layers.
Miss Cora Totman.
— 109—
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
SNOW CAKE.
One-fourth cup butter, 1 cup white sugar, 2 egg whites,
!/2 cup milk, IV2 cups flour, 1 teaspoon baking powder, % tea-
spoon vanilla. Cream butter, add gradually the sugar and
vanilla, beat the egg whites to a stiff froth and add. Sift the
flour and baking powder together, add to first mixture alter-
nately with the milk. Bake in a moderate oven 45 minutes.
Cover with boiled frosting. Mrs. Edwin Hindley.
VELVET SPONGE CAKE.
Grease the pan first, also flour same. Beat 2 eggs, 1 cup
sugar, % cup sifted flour, then V2 cup sifted flour with 1 tea-
spoon baking powder. Beat well. Add % cup boiling water,
1 teaspoon orange extract. Frost with frosting made of pul-
verized sugar mixed with cold water and lemon juice.
Mrs. E. Huntington, Council Bluffs.
DELICATE CAKE.
Whites of 6 eggs beaten stiff, 3y2 cups flour, 1 cup milk, 1
cup butter, 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon
vanilla. Mrs. S. E. Button.
MRS. HODDER'S SUNSHINE CAKE.
Whites of 7 eggs, yolks of 5 eggs, 1 cup granulated sugar,
sifted, V2 teaspoon orange extract, 1 cup Swansdown cake
flour, !/3 teaspoon cream of tartar, pinch of salt. Sift seven
times the flour, measure and set aside. Separate the eggs, put-
ting the yolks in a small bowl and the whites in mixing bowl.
Beat the yolks very light. Beat the whites to foam, then add
cream of tartar and whip until dry and stiff. Add sugar to
the whites and carefully fold in. Add yolks and fold in.
—110—
Flavor, and lastly add the flour, folded in lightly. Put in
ungreased pan and bake thirty minutes.
Mrs. E. C. Hodder.
DELICATE CAKE.
(Cheap, But Good.)
One cup sugar, 2 tablespoons butter beaten to a cream,
% cup milk, white of 4 eggs, well beaten, 1VL> cups flour, 2
teaspoons baking powder, flavoring. Bake in a loaf or in
layers. Mrs. Vincent Kenny.
SUNSHINE CAKE.
One cup flour (scant), V/4 cups sugar, pinch of salt, 7
eggs, J/3 teaspoon cream of tartar, 1 teaspoon vanilla.
Mrs. F. S. Bumpus.
MAPLEINE CAKE.
One and one-half cups granulated sugar, 1/3 cup butter,
1 cup milk, 2 eggs beaten together, 2 cups flour, 2 teaspoons
baking powder, 1 cup chopped black walnuts, dusted heavily
with flour, 1 teaspoon Mapleine. Bake in loaf.
Mrs. Chas. Martensen, Omaha.
EGGLESS CAKE.
Two-thirds cup sugar, % cup butter, 3 cups flour, V/4 cups
milk, 1 cup molasses, 1 teaspoon soda, 1 cup currants, 1 tea-
spoon cinnamon, other spices if desired.
Mrs. Ben Morton.
MOCK ANGEL FOOD.
One cup sugar, 1 cup flour, 1 cup hot milk, 2 teaspoons
baking powder, 2 whites of eggs, pinch of salt. Sift flour,
sugar, baking powder and salt together four times. Add hot
milk and beat well for several minutes. Fold in the well
beaten egg whites, add flavoring and bake in a moderate oven.
Frost with white frosting. Mrs. Mart Armstrong.
—Ill—
Just try
this cotfee
In 1, 2 and 3 pound cans. Never in
bulk Ground, Unground or Pulverized.
SOLD BY KNUDSEN GROCERY COMPANY,
KNUDSEN GROCERY CO
THE CASH STORE
"Good Things to Eat"
5909 Main St. Phone Ben. 390
—112—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
EGGLESS CAKE WITH SOUR MILK.
One cup sugar, 1 cup sour milk, 1 cup chopped raisins,
V'l cup butter, 2 cups flour, 1 teaspoon cinnamon, yL> teaspoon
nutmeg, % teaspoon cloves, 1 teaspoon soda dissolved in 1
tablespoon hot water. Mrs. E. J. McArdle.
STRAWBERRY SHORTCAKE.
One quart flour, 2 teaspoons baking powder, 2 tablespoons
sugar, pinch of salt. Sift all the above together, add 2/3 Cup
butter, mix with above ingredients. Add just enough water to
make a soft dough that may be spread in the pan with a spoon.
After baking, butter and put on the strawberries and sugar.
This will make two lavers. Mrs. C. W. Bromfield.
MRS. KNUDSEN'S STRAWBERRY SHORTCAKE.
Two and one-half cups sifted flour, 1% rounding teaspoons
baking powder, V2 teaspoon salt, 2 teaspoons sugar, V2 cup
shortening, 1% cups milk. This will make a thin batter. Put
in two well greased pans and bake in a moderate oven for
twenty minutes. Mrs. Harry Knudsen.
PLAIN SHORTCAKE.
One cup flour, 1 egg, 1 tablespoon butter, 1 tablespoon
lard, y2 cup milk, 1 heaping teaspoon baking powder.
Mrs. Ernest H. Tindell.
BANANA CAKE.
One and one-half cups sugar, V2 cup butter, 4 eggs, beaten
well, 1 cup milk, 2 cups Swansdown flour, 2 tablespoons corn-
starch, 2 teaspoons Royal baking powder, 1 teaspoon banana
flavoring. Put bananas between layers.
Mrs. H. F. Knudsen.
—113—
PRUNE LAYER CAKE.
One cup sugar, V2 cup butter and lard, 3 eggs, y> cup sour
milk, 1 teaspoon soda, 2 teaspoons nutmeg, 2 teaspoons cinna-
mon, 2 cups flour, 1 cup prunes, stewed but not sweetened.
Mrs. Fitzsimmons.
FORT CROOK CHERRY CAKE.
Three-quarters cup butter, 1 cup sugar, 2 cups flour, 1 cup
cherries, 1 teaspoon soda, 4 tablespoons milk, 1 teaspoon cin-
namon. Mrs. Harry Thompson,
Fort Crook Boulevard.
CHERRY CAKE.
One cup sugar, % cup butter, 3 eggs, 4 teaspoons sweet
milk, 1 teaspoon soda, 1 teaspoon each of cinnamon, allspice,
cloves and baking powder, 2 cups flour, 1 cup pitted cherries.
Bake about forty minutes in a moderate oven.
Mrs. Mart Armstrong.
APPLE TEA CAKES.
One pint flour, % teaspoon salt, 3 teaspoons baking pow-
der, a few grains of cinnamon, 2 tablespoons sugar, 1 table-
spoon butter, 1 egg, 1 scant cup milk,. 5 medium size apples.
Mix and sift dry ingredients, work in butter, add milk grad-
ually and then the well beaten eggs. Spread in well buttered
baking pans, cut apples in eighths, and stick in dough. Sprinkle
with sugar and cinnamon. Serve with butter.
Mrs. E. M. Jacobberger.
BUTTERMILK SPICE CAKE.
Two cups sugar, % cup butter, y2 cup lard, 2 eggs beaten
well, IV2 cups fresh buttermilk, y2 teaspoon salt, 1 teaspoon
ginger, 1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon cin-
namon, 3 teaspoons cocoa, 1/l> teaspoon baking soda, 21/1> cups
flour. Sift and set aside the flour, baking soda, spices and
cocoa, heat well together the sugar, butter, lard and eggs. Add
buttermilk and flour and spices, then mix. This makes two
loaf cakes. Mrs. John Nelson.
—114—
Rivett Lumber & Coal Co.
"The Good Coals People'*
00 Benson 100
PLAIN SPONGE CAKE.
Yolks of 6 eggs, beaten light, add 2 cups sugar and beat
well. Add 1 cup boiling water, 2% cups flour and 1 level
teaspoon baking powder. Flavor with lemon. Add whites of
3 eggs beaten stiff and make in three layers. Use remaining
three whites for boiled frosting. Mrs. J. W. Hitch.
WHITE CAKE WITH CARAMEL FROSTING.
Two cups granulated sugar, y2 cup butter, 1 cup milk, 3
cups flour, 3 level teaspoons baking powder, 2 teaspoons
vanilla, whites of 7 eggs. Mix sugar and butter to a cream,
then add milk and flour, baking powder and vanilla. Lastly
stir in the beaten whites of eggs.
Caramel Icing.
One cup dark brown sugar, 1 cup white sugar, cover well
with water, add 2 tablespoons sweet cream and 1 large tea-
spoon butter. Beat thoroughly until cool enough to spread
Flavor with vanilla just before spreading.
Mrs. Harry Knudsen.
WHITE CAKE WITH CHOCOLATE FILLING.
Two cups sugar and y2 cup butter creamed together, add
1 cup sweet milk, 3 cups flour, 3 teaspoons baking powder, and
lastly the well beaten whites of three eggs. This may be baked
in loaf or layers.
Chocolate Filling— 2 cups brown sugar, V> cup sweet choc-
olate, butter size of walnut. Boil slowly. The chocolate may
be omitted. Mrs. H. J. Grove.
EASY SPONGE CAKE.
Six eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking pow-
der, flavoring. Mrs. Ben Morton.
—115—
DANCING
all the Old and New Dances
taught at
Mackie's
1816 HARNEY STREET
Freak and Stage Dancing is not
taught or indulged in.
Graceful Ballroom
Dancing Only
Classes, Monday, Thursday, Friday
Price Per Term
Ladies, 12 lessons - $5.00
Gents, " " - $6.00
Public Dancing Wednesday and Saturday Evenings
—116—
TWO LAYER WHITE CAKE.
Cream !/> cup butter with 1 cup granulated sugar, add 1
cup sweet milk, 1 teaspoon extract, 1% cups flour, IV2 tea-
spoons baking powder, beaten whites of 4 eggs. This makes a
two layer cake. Mrs. Joseph McGuire.
PLAIN WHITE CAKE.
Cream l1!' cups granulated sugar and % cup butter. Add
1 cup lukewarm water, 2 cups flour. Beat this well for five
minutes. Then stir in 2 teaspoons baking powder and flavor-
ing as desired. Beat lightly. After cake is well beaten add
the beaten whites of eggs and fold into batter. Do not beat
cake after eggs are put in. Bake about twenty minutes in
good oven. Mrs. E. Mead.
SIMPLE WHITE CAKE.
One and one-half cups sugar, % cup butter, 1 cup milk, 2
teaspoons baking powder, 2 level cups flour, flavor to taste.
Beat all together and add the well beaten whites of 5 eggs.
Mrs. C. C. Beavers.
COCOA CAKE.
Cream together 1 cup sugar and Vi cup butter, 1 or 2
eggs, 1 cup sweet milk, 2 cups flour with 1 level teaspoon soda
and 1 level teaspoon baking powder, sifted with flour, y2 cup
sugar and one scant cup cocoa, dissolved in water, boiled to
form a paste. Pour into cake mixture. Bake in layers.
Mrs. Charles Martensen, Omaha.
CHOCOLATE SPICE CAKE.
One cup grated chocolate, 2 cups sugar, y2 cup butter, 1
cup sour milk, 2 eggs, 1 teaspoon each cinnamon and cloves,
3 cups flour, 1 teaspoon soda. Cream butter and sugar, add
egg yolks and flour, sour milk in which soda is dissolved, then
the well beaten egg whites. Stir in gradually the chocolate
and spices. Mrs. J. A. McCulley.
— 117—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
WHITE CAKE WITH COCOANUT FILLING.
One heaping cup sugar, piece of butter size of eggs (large),
rub to a cream, 2A cup sweet milk, 2 cups sifted flour," 2 tea-
spoons baking powder, whites of 3 eggs beaten to a stiff froth
and added last. Pinch salt. Flavor to taste. Bake in layers.
Put together with cocoanut filling. Mrs. Totman.
MRS. WELCH'S WHITE CAKE.
Two cups sugar well sifted, 3% cups flour (reserve 1 cup
flour, to which add 2 teaspoons baking powder), 1 scant cup
butter, whites of 7 eggs. Cream butter and one cup sugar, add
remaining sugar, add flour and milk alternately, beaten whites
of eggs, and 1 cup flour with baking powder. Bake in layers,
and use any desired icing. Mrs. J. W. Welch.
RICH FRUIT CAKE.
One pound flour, 1 pound sugar, 1 pound butter, 2 pounds
raisins, 1 pound citron, V2 pound currants, 1 cup molasses, 1
cup almonds, chopped, 10 eggs, 2 tablespoons milk, 1 teaspoon
soda dissolved in milk, 1 glass brandy or jelly, 1 nutmeg, 1
teaspoon each ground cloves and cinnamon. Flour the fruit
used and add beaten whites separately. Bake in slow oven a
long time. Mrs. Charles Martensen, Omaha.
MRS. GOULD'S FRUIT CAKE.
Cream % pound butter with 2 cups sugar, add yolks of
5 eggs, 1 cup sour milk, 1 cup molasses, grated rind of 1
lemon, 1 teaspoon each of cinnamon and nutmeg. Wash, dry
and roll in flour 2 pounds raisins and 2 pounds currants, 1 cup
English walnuts chopped fine, 1 wineglass brandy, 3 cups flour,
1 teaspoon soda and lastly the whites of 5 eggs. Bake in slow
oven one hour. Mrs. M. P. Gould.
—118—
LAYER FRUIT CAKE.
One cup sugar, two eggs, y2 cup butter, l1/^ cups cooked
raisins, j/3 cup sour milk filled up with coffee, juice and rind of
one lemon, 1 teaspoon soda, 3 cups flour, all kinds of spices,
including ginger. Bake in two layers. Very good.
Mrs. A. B. Prior.
MRS. M'ARDLE'S FRUIT CAKE.
One pound butter, 1 pound sugar, 1 pound flour, 3 pounds
raisins, 2 pounds currants, % pound citron, 10 eggs, 1 cup
molasses, 1 ounce cloves, 1 ounce cinnamon, V2 ounce mace,
V2 pint brandy. Beat sugar and butter to a cream. Beat the
whites of eggs to a froth, add the yolks well beaten. Add the
brandy by degrees. Mrs. E. J. McArdle.
LARGE FRUIT CAKE.
Two pounds flour, 2 pounds butter, 2 pounds sugar, 3
pounds currants, 2 pounds raisins, chopped, 1 pound citron (cut
in slices), add 6 eggs to each pound flour, 1 tablespoon cin-
namon, small tablespoon cloves, either 1 tablespoon cream
tartar mixed with flour and 1 small teaspoon soda dissolved
in a little warm water, or 2 tablespoons baking powder. AVet
the sugar with the yolks of the eggs and stir to a smooth paste.
Beat flour and butter together and add eggs and sugar. Then
add the spices and whites of eggs beaten to a stiff froth. Stir
well and add fruit by degrees. Bake three hours. This makes
a very large cake which will keep indefinitely.
Mrs. C. P. Sheffer.
PLAIN FRUIT CAKE.
One pound flour, 1 pound brown sugar, 1 pound butter, %
pound citron, 2 pounds raisins, 1 pound currants, 1 pound figs,
1 pound dates, 1 cup molasses, 1 cup sweet milk, 10 eggs, 1
teaspoon saleratus, pinch salt, nutmeg and any other spices
desired. Bake 2% hours if in one large cake.
Mrs. Frank Heckman.
— 119—
For
FURNITURE, RUGS,
Draperies, Stoves,
etc., see
F. J. BENGELE
25 Years Experience
Now at
UNION 01TNTTIN0 CO.
Home of AKSARBEN BREAD
Located at Omaha's Largest
Transfer Point
DOMESTIC BAKERY
Andrew Mehus, Prop.
Baker of Breads,
Cakes and Pastries
Phone Douglas 5068
2406 Cuming Street Omaha
National Life
Insurance Co.
Montpelier, Vermont
"THE LAW gives a widow
one-third.
LIFE INSURANCE gives it
all.
Often its three-thirds saves the
other third.
There is nothing like LIFE
INSURANCE for family sav-
ings."
J. V. STARRETT, State Agt.
401-2-3 Paxton Block
Phone D. 126 Omaha. Neb.
—120-
GRANT L. FOX
Home-made
Concord Wine
Phone
Florence 188
Try a DOMESTIC VACUUM CLEANER.
Does the Sweeping and Vacuum at the
same time. Will stand more wear, last
longer and easier operated than any
Vacuum Cleaner made.
t#. L. Purcupile
214 So. 18th Street Omaha
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
A GOOD FRUIT CAKE.
Three cups White sugar, 1 cup strong coffee, strained, 1
cup butter, 1 cup milk, 1 cup shortening, 6 cups flour, 3 heap-
ing teaspoons soda, 1 pound seeded raisins. Make into four
loaves and bake in a moderate oven.
Mrs. R. L. Robinson.
ENGLISH FRUIT CAKE.
Two cups sugar, 1% cups butter or lard, 4 eggs, 3 cups
flour, 2 cups raisins, 1 cup currants, citron, 1 teaspoon each of
cloves, cinnamon, nutmeg and soda, 2 cups sour milk. Dissolve
soda in hot water before adding. Mrs. James McClung.
MRS. LOECHNER'S FRUIT CAKE.
One-half pound brown sugar, V2 pound butter, V2 pound
flour (3/s mixed with fruit), 1 pound raisins, l1/^ pounds cur-
rants, a/2 cup molasses, 5 eggs, 14 cup brandy, % pound citron,
% teaspoon soda, V2 teaspoon each cinnamon and cloves.
Mrs. W. H. Loechner.
MOCHA FILLING.
Two cups powdered sugar, butter size of an egg. Mix with
hands. Dissolve with 4 tablespoons strained coffee, 4 table-
spoons cocoa and 1 tablespoon vanilla.
Mrs. F. C. Thies.
CARAMEL FROSTING.
Two cups dark brown sugar, V2 cup water, white of one
egg. Cook water and sugar until the mixture forms soft ball
when dropped in water. Pour slowly over beaten white of egg
and beat till ready to spread on cake.
Mrs. G. W. Lutton.
EASY CHOCOLATE FROSTING.
One egg, powdered sugar enough to thicken, 1 tablespoon
cream, % teaspoon vanilla, 1 tablespoon grated chocolate,
melted over steam. Mrs. Jos. McGuire.
CHOCOLATE FROSTING.
One cup granulated sugar, 5 tablespoons water, let boil a
few minutes, then add a cup grated chocolate, boil few minutes
longer. Cool before spreading on cake.
Mrs. C. 0. Falk.
CRANBERRY FILLING.
Make a rich cranberry jelly or marmalade with skins
removed and spread on layers of cake when both are cold. The
cake should be covered with pink icing. Make a plain boiled
icing and color with a little cranberry juice. This makes a
pretty filling for a white cake.
Mrs. Charles Nordin, Omaha.
COFFEE FILLING.
One-half cup butter, 2 cups powdered sugar, 2 tablespoons
cold coffee, 1 teaspoon vanilla, 2 teaspoons cocoa.
Mrs. C. L. Carlson.
— 122 —
CHAS. H, SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 1 24
—123—
—124—
Cookies, Doughnuts, Gingerbread, Etc.
"It is the bounty of nature that we live, but of
philosophy that we live well." — Seneca.
PLAIN DOUGHNUTS.
One cup sugar, 2 eggs, 2 tablespoons melted butter, 2/i cup
milk, 2 teaspoons baking powder, a little salt and nutmeg.
Flour enough to roll. Mrs. C. H. Burrill.
DOUGHNUTS IN RHYME.
One cup sugar, 1 cup milk,
Two eggs fine as silk,
Salt and nutmeg (lemon will do),
Two teaspoons baking powder. Lightly stir flour in.
Roll on pie board not too thin.
Drop with care the doughy things into fat
That briskly swells evenly the spongy cells.
Watch wTith care the time for turning.
Fry them brown just short of burning.
Roll in sugar, serve when cold.
Mrs. F. M. Paugh.
RAISED DOUGHNUTS.
Boil 2 cups milk and let cool. 1 cup sugar, 1 cup lard, a
little salt and 3 eggs, 2 cups yeast, a little nutmeg. Flour to
stir stiff with spoon. Let raise and work not very stiff. Let
raise again and then make the doughnuts and let raise. Then
cook in lard not very hot. Roll in sugar.
To Make Yeast for Above.
Two tablespoons flour. Cook about 3 potatoes. Pour
water from them over flour. Mash potatoes and put in with the
water and flour 2 tablespoons sugar and 1 teaspoon salt. Put
one yeast cake in soak and add when other compound is cool.
Tracie AVulff.
—125—
R. A. ZIKA
Wiring and Electrical
Repairs of All
Kinds
5744 Main Street, Benson
Tel. Benson 464 J
HAIR DRESSING MANICURING
MASSAGING
Marinello Hair Dress-
ing Parlors
309-310 PAXTON BLOCK
Take elevator on 16th Street Side
PHONE DOUG. 4671
Electrolysis and Chiropody
Children's Hair Cutting
M. KAISER
Wall Papers
Painter and Decorator. Full line
of Paints, Oils, Brushes,
Glass, etc.
Phone Benson 263
BENSON ICE & GOAL CO.
Dealers in
Hard and Soft
COAL
Guarantees full weight and all
coal as recommended. Your
patronage appreciated.
PHONE BENSON 487
Good Coffee
"Silver Brand" is one of
our favorite Blends. It is a
rich, fragrant coffee of a
mild strength and fine flavor.
We recommend it.
Grand Union Tea Co.
OMAHA, NEB.
516 So. 16th St. Phone Red 1775
Tflaoaitra
High Class Feature Photo
Plays.
Projection that is projection.
Chas. Sonde
5314 Military Ave.
Bedding Plants
Nursery Stock
Landscape Gardening.
CHIROPODY AND MANICURING
Chiropodist
CARRIE J. BURFORD
Scientific Foot
Massage and
all Ailments
of the Feet.
Office Phone
Red 4587.
Room 620 Paxton Block, Omaha, Neb.
—126-
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
MRS. WRIGHTS DOUGHNUTS.
Two eggs, 1 cup sugar, % cup lard or butter, '/3 nutmeg,
2 cups sour milk, 1 teaspoon soda. Roll Vr inch thick, cut in
strips and twist. Fry in hot lard.
Mrs. Sadie L. Wright.
EASY DOUGHNUTS.
One cup sugar, 1 cup milk, 3 eggs, 2% tablespoons melted
butter, 3 level teaspoons baking powder. Flavor to taste. Mix
and leave stand for 35 to 60 minutes. Mrs. C. J. Ringer.
SUGARED DOUGHNUTS.
Three eggs, 1 cup sugar, 1 cup milk, 3 teaspoons melted
butter, 3 teaspoons baking powder. Flour enough to make a
soft dough. Add nutmeg and cinnamon. Fry in hot lard. Put
3 tablespoons powdered sugar in paper bag, drop in doughnuts
and shake. Mrs. Thos. Ranee, Omaha.
FINE DOUGHNUTS.
One-half cup sour cream, */> cup buttermilk, 1 cup sugar,
2 eggs, % teaspoon soda, V2 teaspoon baking powder, pinch of
salt and flavor with nutmeg. Mrs. W. A. Wilcox.
MOTHER'S MOLASSES COOKIES.
One cup sugar, 1 cup shortening (% cup butter, V> cup
lard), 1 cup New Orleans molasses, y% cup coffee, 2 teaspoons
soda, 1 teaspoon ginger. Salt. Mix stiff enough to roll out
(rounded). Miss Cora Totman.
PLAIN COOKIES.
One cup butter, 1 cup sugar, 2 cups flour, 2 eggs, lemon
juice and rind. Mrs. C. H. Burrill.
— 127—
BAKERS COOKIES.
Two cups sugar, \y2 cups butter, % cup butter, milk or
sour cream, 1 teaspoon soda in milk, 2 teaspoons baking pow-
der. Flour to roll out, about 5 cups. Mix altogether. When
cream is used, less butter or shortening will be necessary.
Mrs. C. P. Sheffer.
DANDY COOKIES.
One and one-half cups sugar, 1 cup butter, 3 eggs, 4 cups
flour, 2 tablespoons water, 2 teaspoons baking powder. Flavor
with nutmeg or vanilla. Roll thin and bake in a quick oven.
Mrs. J. T. Beattie.
PENNSYLVANIA COOKIES.
Three cups brown sugar, 1 cup shortening, 3 eggs, 1 cup
sour milk, 1 teaspoon soda stirred into milk, y2 teaspoon each
of cloves and allspice, 1 teaspoon cinnamon. Raisins. Enough
flour for soft dough. Mrs. Charles Plotts, Omaha.
FILLED COOKIES.
One cup sugar, y2 cup lard, y2 cup milk, 3% cups flour,
1 teaspoon cream tartar; y2 teaspoon soda. Mix, roll thin,
place a teaspoonful of filling on each, place another cookie
gently on top and bake in usual way.
Filling — 1 cup chopped raisins, 1/2 cup boiling water, y>
cup sugar, 2 level tablespoons flour. Mix sugar and flour to-
gether, stir in hot water, not boiling. When thoroughly
blended, allow to boil. Add raisins, stir well and allow to cool
before using. Mrs. E. M. Jacobberger.
OATMEAL COOKIES.
Three cups oatmeal, 2 cups flour, % cup lard, % cup sugar,
1 teaspoon salt, Vi» cup sweet milk, 1 level teaspoon soda in
milk, y2 cup raisins, nutmeg. Mix thoroughly like pie crust,
then add gradually milk and soda last. Roll and cut with
cookie cutter. Mrs. R. Bauer.
— 128 —
CHAS. H, SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
DROP OATMEAL COOKIES.
Two cups rolled oats, 1 cup Crisco (very scant). Mix and
let stand 1 hour. Then add 1% cups sugar, 2 well beaten eggs
V-2 cup chopped raisins, V2 cup chopped nuts, 1 rounded tea-
spoon nutmeg, 1 rounded teaspoon cinnamon, 1 level teaspoon
soda, 2 cups flour, 6 tablespoons hot water or 2/$ cup sour milk.
Drop 1 teaspoonful for each cookie on pan and bake in hot
oven. Mrs. Clyde Farris.
RICH OATMEAL COOKIES.
One-half cup butter, 1 cup light brown sugar, 2 eggs, 2
cups flour, 1 level teaspoon soda dissolved in 4 tablespoons hot
water, 1 teaspon cinnamon, 1 cup rolled oats, 1 cup seedless
raisins, 1 cup chopped nuts. Drop on pan and bake.
Mrs. Fred Thies.
MRS. M'CULLEY'S OATMEAL COOKIES.
Three eggs, 1 cup sugar, 2 cups oatmeal, 2 cups flour, 2
cups raisins, 1 cup English walnuts, 1 cup lard and butter
mixed, 1 teaspoon each of cinnamon and allspice, 6 tablespoons
sweet milk, 1 teaspoon soda in 2 of milk the last thing.
Mrs. J. A. MeCulley.
DANDY FRUIT COOKIES.
Two cups granulated sugar, Yi cup butter and lard mixed,
2 eggs, 1/0 cup molasses, 1 small teaspoon soda dissolved in hot
water. Work soda and water into molasses and pour over eggs
and sugar, 1 pound dates, 1 pound figs, small piece of citron,
all chopped together and mixed with flour. Use enough flour
to roll out and bake in moderate oven.
Mrs. C. 0. Falk.
— 129—
Garage Phone Benson 183-W
Residence Benson 616
Wulff Garage
5801-5803 Main St. Benson
Auto Livery and Repairing
Automobile Accessories
Charges Reasonable
GUSS A. WULFF
BENSON
CANDY KITCHEN
5829 MAIN STREET
Fine Home Made Candies and
Ice Cream our Specialties
CIGARS, TOBACCO, MAG-
AZINES, NEWSPAPERS
TEL. BENSON 458-J
Compliments of
JOS. McGUIRE
& SON
MONEY TO LOAN AT ONE-
HALF USUAL RATES
Reliable Credit
Company
Suite 308 Paxton Block, 217 So. 16th Sr#
PHONE DOUGLAS UU
—13
EAT SHOP
When in Benson Eat
at the
Benson Cafe
Everything Up-to-date
MRS. L. BURRIS, Prop.
FLOUR, FEED
and Poultry Supplies
i i
BON & GALLAGHER
2925 Military Avenue
Phone Benson 232 BENSON
FOR HIGH CLASS PHOTO
PLAYS GO TO THE
Clifton Theatre
The Social Center of the
Clifton Hill People.
Corner 45th Street and Military Avenue
J. MARKS, Prop.
Take Your Prescriptions
to
HALLE R ' S
Drugs
Candy y Cigars, Stationery, etc.
Prescriptions a Specialty
Haller's Pharmacy, Phone Ben. 123
0—
ROCKS.
One and one-half cups sugar (light brown), 1 cup butter,
2V2 cups flour, 3 eggs well beaten, 1 teaspoon soda in warm
water (about V\ cup), 1 teaspoon cinnamon, pinch of salt, 1
pound seeded raisins cut in half, 2 pounds English walnuts cut
in pieces (not chopped). Drop from spoon. Bake on bottom
of pan. Miss Cora Totman.
FRUIT BARS.
One cup white sugar, 1 cup brown sugar, % cup butter,
2 eggs, 3/4 cup sour milk, y± teaspoon soda, 2% cups flour, 2
teaspoons baking powder, 1 cup each of chopped raisins, cur-
rants and nutmeats, 1 teaspoon each of cinnamon, nutmeg and
vanilla. Bake in bread pan and cut in bars.
Mrs. S. L. Miller.
FRUIT COOKIES.
One-half cup butter, 1 cup sugar, 2 cups flour, 1 tablespoon
milk, 2 eggs, 2 teaspoons baking powder, V2 teaspoon salt.
Flaroring and raspberry jam. Rail thin and cut in rounds, 1
teaspoon jam on half the rounds. Cover with other half, press
edges together. Bake as other cookies.
Mrs. Louis Kolb, Omaha.
MRS. RANZ' FRUIT COOKIES.
One and one-half cups sugar, V2 cup butter worked to a
cream, add 3 eggs, well beaten, % cup molasses, 1 teaspoon
soda dissolved in cold water, 1 cup raisins seeded and chopped,
1 cup currants, 1 teaspoon of all kinds spices, flour to roll. Good.
Mrs. Matilda Ranz.
SUGAR COOKIES (With Fruit).
Two cups sugar, 1 cup butter, 2 cups chopped raisins, 2
eggs, 4 tablespoons sour milk, 1 teaspoon soda, V2 teaspoon each
of nutmegs, cloves and cinnamon, 1 teaspoon baking powder
in flour enough to roll. Mix quite stiff and bake quickly.
Mrs. E. Mead.
—131—
Rivett Lumber & Coal Co.
"The Good Coals People''
Benson 100 Benson 100
BROWNIES.
One cup sugar, V2 cup flour, 6 cups broken walnuts, 2 eggs,
Y2 cup melted butter, 2 squares chocolate. Mix and bake in
a shallow pan, garnishing the top with nuts. Cut in squares.
Use hot flame. Mrs. E. M. Jacobberger.
MOLASSES DROP CAKES.
One cup molasses, V2 cup butter, V2 cup water, 3 cups flour,
2 teaspoons ginger, 1 teaspoon soda. Beat ingredients well
together and drop from spoon. Mrs. A. R. Cuyler.
HERMITS.
One and one-half cups brown sugar, % cup butter, 2 eggs,
% cup milk (sweet), 1 teaspoon soda, 1 cup currants or raisins.
Cloves, cinnamon and nutmeg to taste. Flour to make stiff as
Johnny cake. Bake in gem pans.
Mrs. A. R. Cuyler.
HERMITS NO. 2.
Two-thirds cup butter, iyL> cups brown sugar, 2 eggs, 1 tea-
spoon soda dissolved in hot water, 1 cup (mixed) raisins, figs,
dates and English walnuts or any one. Flour that will make
a batter that will drop nicely.
Mrs. Ernest H. Tindell.
HOSKA (Bohemian Cakes).
One cake compressed yeast, 1 quart milk, full i/o cup
butter melted in the milk, 1 cup sugar, also melted in milk,
yolks of 2 eggs mixed with milk, good pinch of salt and part
of rind of 1 lemon. Mix in just enough flour to be able to be
beat until it pops and does not stick on pan. AVooden paddle
preferable. Let it raise and then make 4 large loaves and
—132—
braid. Stick full of raisins and almonds and pinch together.
When ready for oven, rub over with yolk of egg and a little
milk and bake slowly for a little over 1 hour. When putting
rolls together, rub over with a little water so as to make them
stick well together. Mrs. J. W. Hitch.
JUMBLES.
One and one-half cups sugar, 1 cup butter, yolks of 4 eggs,
1 pound chopped nuts, 1 pound chopped figs, 3% cups flour, 1
teaspoon soda. Then add whites of 4 eggs beaten stiff. Drop
small spoonful of dough on well buttered pans and bake.
Mrs. J. W. Hitch.
OLD MISSION CRY BABIES.
Two eggs, 1 cup molasses, 1 cup white sugar, 1 cup butter,
2- teaspoons each cinnamon and ginger. Stir altogether, then
put 2 teaspoons soda in a cup and fill with hot strong coffee.
Stir well into the batter, then add 1 teaspoon vinegar and a
pinch of salt. Add flour, 4% cups before sifting. Drop from
spoon on buttered tins and bake in a slow oven.
Mrs. Mart Armstrong.
NUT MACAROONS.
White of 1 egg, 1 cup pecan nut meats, 1 cup brown sugar,
% teaspoon salt. Beat white of egg until light and add grad-
ually, while beating constantly, sugar. Fold in nut meats finely
chopped and sprinkled with salt. Drop from tip of spoon one
inch apart on an unbuttered sheet and bake in a moderate oven
until delicately browned. Mrs. C. L. Carlson.
SPRINGILY.
Eight eggs, 2 pounds sugar, 3 teaspoons baking powder
and annis seed to taste. Beat eggs, sugar, annis seed and
baking powder, then add flour to make a stiff dough. Knead
flour in with hand, then roll out, cut and press any desired
mold on it. Let stand all night and bake in the morning till a
light brown. Mrs. Wm. Sackriede.
—133—
DRS. MACH & MACH
Dentists
Associates: DRS. WILCOX and SCOUTKN
THIRD FLOOR, PAXTON BLOCK
Largest and Best Equipped Dental Office
in Omaha
Popular Prices Phone Douglas 1201
Xobrman
The Reliable Ladies' -Tailor
Rooms
433-35 Paxton Block OMAHA, NEB.
K^fre e n ^fa 6/es ^ f *"'• 9\ ®aiU9
sjanitonium
LINCOLN, NEBRASKA
A Park of twenty five acres, large brick and stone
buildings, with the best of everything.
Write for Information.
—134—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
FROSTED CREAMS.
One cup butter and lard, 1 cup brown sugar, 1 cup mo-
lasses, 1 cup coffee, 1 teaspoon cinnamon, i/» teaspoon ginger.
Boil above, when cool add yolks of 2 eggs, 1 teaspoon soda,
21/4 cups flour. Bake in shallow pans in sheets. Frost with
boiled white frosting. Beat butter well.
Mrs. J. W. Welch, Cherrycroft.
SOUR CREAM COOKIES.
One and one-half cups sugar, 1 cup lard, 1 cup sour cream,
2 eggs, 1 teaspoon soda, 2 teaspoons baking powder. Put all
ingredients together and add flour to make a soft dough, as
can be handled with as little kneading as possible. Bake in a
well heated oven. Mrs. Mary E. Parker.
MRS. ATACK'S COOKIES.
One cup raisins, 2 cups sugar, 3 eggs, % cup butter, 1 cup
rich cream (sour), 14 teaspoon soda, 2 teaspoons baking pow-
der, 1 teaspoon cinnamon, 14 teaspoon of mace and cloves, V2
teaspoon salt, 3 J/3 cups flour. Mix butter and sugar together,
add eggs and seasoning. Dissolve soda in 2 teaspoons water.
Add flour, baking powder and raisins, beat together. Take
small quantity, place on tins and bake in hot oven.
Mrs. Arthur Atack.
JELLY ROLL CAKE.
Beat stiff 1 cup sugar and 3 eggs, then add 1 cup flour,
stirring it in gently. Line pan with paper and bake in medium
oven 20 or 30 minutes. Turn out on paper that is sprinkled
with powdered sugar, spread with jelly and roll.
Mrs. J. T. Beattie.
—135—
COCOANUT KISSES.
One-half cup cocoanut, V2 cup sugar, whites of 4 eggs
beaten stiff, 3 heaping tablespoons flour. Drop on buttered
heavy paper and bake in quick oven. Mrs. J. W. Hitch.
JELLY ROLL.
Three eggs beaten separately, 1 cup sugar, 1% cups sifted
flour, 1 rounding teaspoon baking powder, J/3 cup milk. Sift
flour once, then measure and add baking powder. Beat whites
stiff. Fold in sugar, then fold in beaten yolks. Bake in hot
oven. Mrs. Phil Meisinger.
CREAM PUFFS.
One cup hot water and 1 cup butter boiled together, and
stir in 1 cup flour. When cooked take from fire, stir free
from lumps and until like paste. Cool, stir in 3 eggs without
beating, one at a time, and when well mixed, drop by spoonful
on buttered tins and bake 25 minutes. If taken from oven too
soon, will fall. Let cool before filling.
Cream for Above — Cook together until thick 1 cup each of
milk and sugar, 1 egg, beaten light, 3 tablespoons flour and a
pinch of salt. Flavor as desired.
Mrs. Chas. Martensen, Omaha.
GINGER BREAD.
One-half cup sugar, 1 cup molasses, % cup butter, 1 tea-
spoon each of cinnamon, ginger and cloves, 2 teaspoons soda
dissolved in a cup of boiling water, 2^2 cups flour, add 2 well
beaten eggs the last thing. Mrs. J. AAr. Hitch.
APPLE FRITTERS.
One cup flour, 1 rounding teaspoon baking powder, 1 egg,
V2 cup milk, 14 teaspoon salt, 2 tablespoons sugar. Sift dry
ingredients, add beaten eggs and milk, beat until smooth. Core
and slice 4 large apples, put in batter, cover apples well with
batter, drop each piece separately into deep dish of hot lard
and fry. Sprinkle with sugar when taken out.
Mrs. C. H. Burrill.
—136 —
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
MRS. MEAD'S GINGER BREAD.
One cup dark brown sugar, 1 cup molasses, % cup lard,
1 cup boiling water, 1 teaspoon soda in water, 1 teaspoon
ginger, 3 eggs, 4J/2 cups sifted flour. Bake quickly.
Mrs. E. Mead.
SOFT GINGER CAKE.
One-half cup molasses, V2 cup sugar (scant), 1 tablespoon
butter and lard, 1 egg, pinch of salt, 1 teaspoon ginger, V2
teaspoon cinnamon, 2/3 teaspoon soda dissolved in V2 cup hot
water, 1% cups flour. Mrs. A. M. Totman.
—137
Photographs
From those that's good to
the Very Best.
Copying- and Enlarging, De-
veloping and Finishing for
amateurs at
Barr's Studio
BENSON, NEB.
Ideal Plumbing
and Heating Co.
W. E. WILLIAMS
Proprietor
BENSON, NEB.
Mrs. Alice Johnson
OSTEOPATH
Office Hours: 9 to 12 a. m.
2 to 5 p. m.
and by appointment
736-8 Brandeis Theatre Bldg.
OMAHA
WHEN YOU WANT
Pure and Fresh
Groceries
Phone Benson 660
Wulff & Sowar ds
—13
Telephones:— Office, Benson 209 W
Residence, Walnut 1721
Residence
3024 Fifty- second Street
Frank Thompson, Jr.
Sidewalks, Cisterns, Cesspools, Etc.
Real Estate, Rentals
and Collections
Benson
Nebraska
Piano (Sttstructton
Office Tel. B156 Res. Tel. B250
E.H.OLSON
Builder of
Modern Homes
Office
5826 MAIN STREET
SEE
WAGNER BROS. CO.
FOR
Farm Machinery
1215 Leavenworth St.
OMAHA, NEB.
Desserts and Beverages
"An't please your Honour," quoth the peasant,
"This same dessert is x^vy pleasant."
CRANBERRY SHERBET.
Cook 1 quart cranberries and put through sieve. To this
add a syrup of 1 pint sugar and 1 quart water boiled together.
When eool and ready to freeze add juice of 2 lemons and
beaten whites of 2 eggs. Serve with meat.
Mrs. Arthur N. Howe.
FRUIT DESSERT.
Four bananas in fourths, 3 oranges in small pieces, a few
white grapes and 2 pears cut in pieces, % can shredded pine-
apple. Mix together and pour over enough grape juice to
moisten well. Mrs. H. J. Grove.
CUP CUSTARD.
Four cups hot milk, 4 eggs, y2 cup sugar, % teaspoon salt
and a little nutmeg. Beat eggs slightly, add sugar and salt,
then pour in slowly hot milk. Strain mixture into cups. Place
cups in pan of hot water and sprinkle a few gratings of nut-
meg over each one. Bake over a low flame until custard is
firm and a knife can be inserted and removed without custard
sticking to it. Do not let water in pan boil or custard will
whey. Mrs. E. M. Jacobberger.
MARSHMALLOW CREAM.
Whip 1 pint rich cream, add V2 cup sugar and vanilla to
taste, stir in gently V2 pint soft marshmallows broken in pieces,
y± pound candied cherries, ^ pound English walnuts cut in
pieces. Stir altogether gently, place on ice and leave 3 hours.
Boil together 1 cup sugar and % cup water, cool and add 1
cup preserved cherries or shredded pineapple. Serve with
cream. Anonymous.
—139—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
LEMON MILK SHERBET.
Juice of two lemons, add 1 pint sugar. Stir well, then add
1 quart rich milk and 1 teaspoon lemon extract. Freeze im-
mediately. Anonymous.
PINEAPPLE SNOW.
One pint heavy cream, 3/i cup powdered sugar, % box
gelatine, 1 large can shredded pineapple, 1 shredded orange,
whites of 3 eggs. Put gelatine to soak in enough water to
make with the gelatine % cup. When soft, melt by setting in
a vessel of hot water. Whip the cream, fold in sugar and fruit
and add gelatine whipped light. This will make 2 quarts.
Mrs. Mart Armstrong.
TAPIOCA PUDDING.
One cup tapioca, 6 cups water. Let soak over night. In
morning add 2 cups brown sugar and a pinch of salt. Bake
40 minutes. When cool add 1 tablespoon vanilla. Serve with
whipped cream and chopped walnuts.
Mrs. H. C. Miller.
MAPLEINE TAPIOCA.
Boil minute tapioca in hot water to cover till clear, then
add sugar to sweeten to taste, also mapleine to taste — about 1
teaspoonful to a quart usually. Serve cold with either plain
or whipped cream. Mrs. George W. Iredale.
GRAPE JUICE.
Crush and bring to a boil, Concord grapes. Add % cup
sugar to each quart of juice, strain, bottle and seal.
Mrs. R. S. Beasley.
—140—
PINEAPPLE FLUFF.
One pineapple chopped fine with 1 cup English walnuts,
V± pound marshmallows quartered with scissors. Mix nuts,
pineapple and marshmallows with a very little whipped cream
and serve in sherbet glasses, with whipped cream poured over
each. , Mrs. J. V. Starrett.
LEMON TAPIOCA PUDDING.
One-half cup minute tapioca, soaked in 2 cups cold water,
add juice of 2 lemons, 1 can shredded pineapple, V2 cup warm
water and cook, stirring gently all the time until tapioca is
clear. Then add ,1 cup sugar and bring to boiling point. Take
off fire and pour over beaten whites of 3 eggs, beating vig-
orously all the time until mixture is light and thoroughly
mixed. Serve cold with whipped cream.
Mrs. J. W. Welch.
PHILADELPHIA ICE CREAM.
One quart sweet cream, 1 large cup sugar, 1 small table-
spoon flavoring. Mix and freeze. Mrs. R. S. Beasley.
NEAPOLITAN ICE CREAM.
Beat separately 4 eggs. Beat 1 cup sugar into the yolks,
add beaten whites and flavoring. Scald 1 quart cream in
double boiler, stir in egg mixture, beating rapidly. Cook to
consistency of soft custard. Cool and freeze.
Mrs. R. S. Beasley.
DANDELION CORDIAL.
One peck dandelion blossoms, 3 pounds brown sugar, 3
gallons boiling water, 3 sliced oranges, 3 sliced lemons. Crush
fruit and cover with sugar, add 25 cloves, 6 sticks of cinnamon.
Put in stone jar, pour on boiling water, let stand 6 days in a
warm place, stir frequently, strain and return to jar. Add
1 cake compressed yeast, cover with cheese cloth and when
perfectly clarified, bottle. For elderberry cordial, use elder-
berry blossoms in place of dandelions. Anonymous.
—141—
Manicuring Scalp
Facial Massage Treatments
Children's Haircutting Chiropody
Miss Cecilia Burns
Hairdresser and Hair
Goods Manufacturer
338 Paxton Block
Phone Doug. 6263 16 & Farnam
Develop the Bust
USE
Prof. Lloyd9 s French
Galeco Tablets
Send for Circular
WESTERN CHEMICAL CO.
Paxton Block, Omaha
MISS JOHNSTON
Superfluous Hair and Moles
removed by Electricity
338 Paxton Block
Work Guaranteed Phone D. 6263
Emil Carlson
PLIMBING=
-AND-
= HEATING
5742 Main St.
Phone Benson 140
James Allan
Private Detective
Service
312 Neville Block Omaha
Phone Tyler 1136
Briefs Depositions
ETHEL B. PATTERSON
PUBLIC STENOGRAPHER
201 Omaha National Bank Building
Phone Doug. 7114 Notary Public
Combs-Agncw
Optical Co.
Consultation without charge
1520 Douglas St.
Omaha
E. C. Hodder
ATTORNEY AT
LAW
Suite 645
Omaha National Bank Bldg\
OMAHA, NEB.
Phone Doug-las 2244
142 —
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
GRAPE WINE.
One gallon' grapes off stems, V2 gallon water, 3 pounds
sugar to each gallon. Mash or run grapes through meat
grinder, then put in water and let stand 3 days, stirring each
day. Strain the third day and add suga^. Let stand till it
stops fermenting, then bottle. Mrs. J. Y. Hooper.
BLACKBERRY CORDIAL.
To 1 quart of blackberry juice, add 6 sticks of cinnamon,
50 cloves and boil with 1 pint of sugar 10 minutes. Add %
ounce ginger root. Bottle for use in sickness.
Mrs. R. S. Beasley.
RASPBERRY VINEGAR.
To one pint of vinegar, add 3 pints raspberries. Let stand
two or three days, mash and strain through a cloth. Add 1
pound sugar to each pint of vinegar and cook 20 minutes.
Use y± cup of the raspberry vinegar to % cup water when
serving. Mrs. Charles Smith.
1 4
Candies
"A surfeit of the sweetest things, the deepest loth-
ing to the stomach brings."
. PECAN BRITTLE.
One cup chopped nuts, 1 tablespoon butter, 3 cups light
brown sugar. Put dry sugar in pan, placing on fire and stir-
ring constantly until it melts and browns into caramel. Add
butter and put in nuts. Stir briskly, letting mixture boil sev-
eral minutes or until it rolls away from pan. Put on wet slab
in thin sheets. Mrs. John W. Hitch.
DIVINITY.
Two cups sugar, % cup syrup, !/> cup water, 1 teaspoon
vanilla, % cup chopped nuts, whites of 2 eggs and a pinch of
salt. Boil sugar, syrup and water together until a little
dropped in cold water forms a soft ball. Pour the hot mixture
over the stiffly beaten whites of eggs (add a pinch of salt to
the eggs when beating them). Beat mixture while pouring.
Add nuts and vanilla and beat vigorously till candy stiffens.
Pour in buttered pan and cut in squares.
Gladys M. Anderson.
NOUGAT.
Boil together 2 cups sugar and i/> cup water until it
becomes brittle. Cover bottom of buttered shallow pan with
nut meats of different kinds, strips of cocoanut, bits of figs and
dates. When syrup is done, add 1 tablespoon lemon juice and
pour over contents of pan. When cold mark in squares.
Mrs. R. S. Beasley.
BEST FUDGE.
Into the hot water pan of your chafing dish put 2 cups
granulated sugar, 1/3 cup cream, 1/3 cup cold water. Stir well
—144—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
until sugar is melted and when it just begins to bubble, stir in
2 heaping tablespoons cocoa or chocolate. Then from this time
when it boils all over the surface, let it cook exactly 6 minutes
with the flame but half way up. After 6 minutes add about a
tablespoon of butter and stir well, being careful that the candy
does not adhere to the bottom of the pan. After the butter has
boiled exactly three minutes, extinguish the light and then add
2 teaspoons vanilla. Beat the candy well till it begins to
thicken rapidly, which will be about a minute, and then pour
into a buttered tin. Mrs. A¥. A. Wilcox.
PEANUT BRITTLE.
Place 2 cups granulated sugar in an iron skillet over fire,
stirring constantly until sugar is all melted, when it must be
immediately removed, % teaspoon soda then being added.
Have peanut meats distributed over greased pan, pour syrup
over and when cold break in pieces.
Mrs. W. H. Kellogg, Omaha.
PIONOHE.
Two cups brown sugar, % cup milk, 1 cup nut meats, 4
tablespoons butter, 15 drops vanilla. Boil sugar, milk and but-
ter until a soft ball can be formed in cold water. Remove from
fire, add nut meats and vanilla, beat until creamy and pour
into buttered pans to cool. Cut in squares. Butter may be
omitted and 1 cup milk used instead of % cup then.
Mrs. R. 8. Beasley.
CHOCOLATE CREAMS.
Use either cooked or uncooked fondant as per recipes fol-
lowing. Mold fondant into small balls, set in cool place to
harden for at least 1 hour. Melt unsweetened chocolate in a
— 145 — •
Benson's First and
Only Cash Grocery
TEAS AND COFfEES
A SPECIALTY
ALEORD & GOODIN
6123 Main St. Tel. Benson 595W
McRAE
Furnishes Waiters
Sets Tables
Cooks for Weddings, parties
and all public occasions
Phone
Walnut 3112
USE
Booth's Oysters
Natural Flavor
Delicious
Booth Fisheries Go.
The Flower and Vegetable
Garden should be planted
with our Standard Seeds.
Catalog mailed for the asking.
Phone Douglas 977
Stewart's Seed Store
119 North 16th Street (Opp. P. 0.)
Omaha, Neb.
Established 1892, Incorporated 1902
Telephone Douglas 844
Tracy Bros. Company
Wholesale Tobacconists
1415 Douglas Street
Omaha, Neb.
Phone Douglas 3548
Home Portraits a Specialty
Jttlw J*ll JUittrf
PORTRAITURE
20th and Farnam Streets
Rembrandt Studio
Omaha
MtB. H. K Zabriakte
Violin Piano Organ
Room 20, Baldrige-Wead Bldg.
20th and Farnam Streets
Residence Telephone Harney 6061
RATES -One H.ur or Two Half Hours a Week, $2.00
(No single half-hour lessons)
Pupils registering in September will
have their choice of hours
Lessons missed must be paid for; they
may be made up at the conven-
ience of the teacher
Orchestra Rehearsals Friday Evenings,
beginning September 11th
TAFT'S
DENTAL ROOMS
1517 Douglas Street
Omaha, Neb.
Care of Teeth a Stamp
of Refinement
14 6-
Rivett Lumber & Coal Co.
"The Good Coals People'1
Benson 100 Benson 100
double boiler, thoroughly, place each fondant ball on the end
of a long hat pin, dip quickly into melted chocolate, which has
been removed from fire, and when coated place on paraffin
paper in a cool place.
Uncooked Fondant.
Put white of one egg in a glass and add to it an equal
amount of either cold water or thick, sweet cream. Beat mix-
ture well, then add enough XXXX confectioner's sugar to
make dough stiff enough to mold. Knead thoroughly, add any
flavoring and coloring desired, and mold.
Boiled Fondant.
Boil 1 pint sugar with milk or water enough to dissolve,
till a spoonful in cold water makes a firm ball, not crisp. Set
dish immediately in cold water. When it begins to cool nicely,
beat to a cream, mould into a loaf and set away in a cool place
to ripen. While beating, add any coloring desired.
Mrs. J. Y. Hooper.
Benson, the Best Place to Live
If you want your money's worth
call
Benson Tea &
B. W. C.
Coffee Co.
For Your Groceries
& Supplies
Always
for
We Give Premiums
5738 Main St. Phone Benson 399
Improvements
•147-
-148—
Pickles, Preserves, Etc
"Here's fruit for an epicure meet,
Canned and pickled and smothered in sweet,
The wealth of summer's mellow prime
To cheer the dearth of winter's rime."
PICKLED ONIONS.
Select small silver skinned onions, remove all outer skins
so that each onion will be perfectly white and clean. Put them
into a brine that will float an egg, for 3 days, then drain, place
in a jar first a layer of onions 3 inches deep, then a sprinkle of
horseradish, cinnamon bark and a little cayenne pepper. Re-
peat until jar is filled in proportion of V2 teaspoon cayenne
pepper to 2 teaspoons each of chopped horseradish and cloves
and 4 tablespoons cinnamon bark to a gallon of pickles. Bring
vinegar to boil, add 2 heaping cups brown sugar (a quart to
a gallon) and pour over onions. Mrs. A. R. Cuyler.
FRENCH PICKLE.
One peck green tomatoes (chop fine). Put over fire with 1
cup salt and 2 cups vinegar. Boil 5 minutes, take off and drain
through colander. Add enough vinegar to cover, 4 pounds
sugar, 4 tablespoons mustard, 2 tablespoons mustard seed, 2
tablespoons celery seed and spices to taste. Cook 15 minutes.
Seal in jars. Mrs. A. Peacock.
GRAPE SWEET PICKLE.
Put 10 pounds grapes in bunches into a jar, removing all
bad ones. Dissolve 6 pounds sugar in 1 quart vinegar, add 1
stick cinnamon, boil till thick, pour syrup boiling hot over
grapes and seal. Emma G. Murdock.
SMALL CUCUMBER PICKLE.
One gallon small cucumbers covered with boiling water
and left 12 hours, then drained thoroughly. Put in glass jars,
— 149 —
Robert S, Beasley
CONTRACTOR
and BUILDER
Residence and Office Phone Benson
3109 North FiftyEighth Street 319W
^anoberq Or (bitner
PHOTOGRAPHERS
Studio 107 South 16th Street OMAHA, NEB.
TELEPHONE DOUGLAS 2387
TREES and SHRUBS
A full line of Shade and Ornamental Trees,
Fruit Trees, Small Fruit, Shrubs and Roses.
Let us figure with you before buying- elsewhere.
Home grown nursery stock will surely grow for
you.
BENSON-OMAHA NURSERIES, P. J. FLYNN, Prop.
Nurseries Benson and Keystone Park. Office and Sales-
ground 61st and Rigg Sts. Phone Benson 434.
—150—
cover with boiling syrup made of 1 quart vinegar, 2 table-
spoons sugar, 1 tablespoon salt, 1 teaspoon pepper berries, y<>
teaspoon alum and 1 teaspoon mustard.
Mrs. R. S. Beasley.
MUSTARD PICKLE.
Two quarts small whole cucumbers, 2 quarts large cucum-
bers sliced, 2 quarts green tomatoes sliced, 2 quarts small but-
ton onions, 2 large cauliowers, divided, and 4 green peppers.
Remove seeds and cut fine. Salt in layers over night. In the
morning drain and heat in 2 parts water and 1 part vinegar,
enough to scald. Drain again. Mix one cup flour, six table-
spoons ground mustard, 2 cups sugar and 1 gallon vinegar.
Boil, mix until it thickens and is smooth, stirring all the time.
Then add the vegetables and cook until heated through.
Mrs. Thomas Ranee, Omaha.
SPANISH PICKLE.
Four dozen cucumbers, 4 dozen medium onions, 30 green
peppers. Cut all in slices. Remove seeds from peppers. Salt
over night. In the morning drain perfectly dry. Put on
vinegar to cover, 4 cups sugar, 14 pound celery seed, x/4 pound
mustard seed, 1 tablespoon turmeric, 2 sticks cinnamon, some
whole cloves. Cook until they can be pierced with a straw.
"Will keep without sealing. Mrs. Sadie L. Wright.
DUTCH PICKLE.
One quart yellow cucumbers, 1 quart green tomatoes, 1
quart small white onions, 1 large head cauliflower, 1 small
head cabbage, 9 green peppers, 1 red pepper. Cut all up or
run through food chopper, then cover with V2 cup salt and
1 quart water, hang in a bag and let drain ; 10 tablespoons
mustard, 2 teaspoons turmeric, 3 cups brown sugar, 1 cup flour,
2 quarts vinegar. Mix mustard and flour with vinegar. Cook
all together for about 15 minutes. Let vinegar, flour and mus-
tard cook first, then add the pickle and cook about 10 minutes.
Mrs. M. P. Gould.
—151—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
MUSTARD MIXED PICKLE.
One quart cucumbers, 1 quart green tomatoes, 1 quart
onions, 1 quart green beans, 4 whole green peppers, 1 large
cauliflower. Cut all in small pieces and soak over night in brine
of 1 pint of salt to 1 gallon of water. In morning drain about 1
hour, then scald in weak vinegar, about J/3 vinegar to %
water. Then pour this off and add dressing.
Dressing — 1 cup flour, 1 cup sugar, 6 level tablespoons
dry mustard, 1 tablespoon turmeric powder. Cook the dressing
separately and pour on hot, have the vegetables hot also. Put
in jars and seal. Mrs. Ben Morton.
CUCUMBER RELISH.
Three dozen large green cucumbers. Pare, take out seeds
and chop 1 dozen white onions, chopped and mixed with salt,
and let stand over night. In the morning, chop 2 red peppers,
and mix with cucumbers 2 tablespoons mustard seed, 2 table-
spoons celery seed, sugar to taste and % cup grated horse-
radish. Boil % gallon white wine vinegar and set aside to
get cold. When cold, mix all together and seal tight.
Mrs. E. J. McArdle.
CHOW-CHOW (Without Cucumbers).
One peck green tomatoes, 6 large onions, 1 dozen green
peppers, 1 large cabbage. Slice tomatoes, sprinkle over them
1 cup salt, let stand over night, drain off the liquor, chop fine
and add onions, cabbage and peppers, also chopped fine. Put
on fire to cook with enough cider vinegar to cover, then add
black pepper, cinnamon, cloves and allspice to suit taste. Cook
until tender, then cover closely in jars. Will keep without
sealing. Mrs. R. L. Robinson.
—152—
CUCUMBER PICKLE.
Use medium size cucumbers, cut lengthwise in 5 or 6 slices
and soak in ice water 3 hours. Place slices of white onions in
jars, and fill with cucumbers and a few stalks of celery. Invert
jars and let drain well. Pour over the following : Boiling
vinegar, in which is put 1 cup sugar and % scant cup salt to
each quart vinegar. Mrs. Jos. Gochenouer, Blair.
CHICAGO HOT.
One peck ripe tomatoes, peeled, chopped fine and drained,
2 cups each of chopped celery and onion, 2 cups sugar, % cup
salt, 1 cup white mustard seed, 4 medium size red peppers, 4
medium size green peppers, 4 cups cold vinegar. Mix well
and seal. Mrs. N. H. Tyson.
PEPPER HASH.
Twelve each of large green peppers, large red peppers and
large onions. Remove pepper seeds and chop all. Pour on
boiling water and let stand 5 minutes. Drain very dry in
colander. Put in a kettle 1 quart vinegar, 4 small tablespoons
salt, 2 cups sugar. Let boil, then add peppers and onions and
let come just to a boil. Can when cold.
Mrs. W. A. Wilcox.
MUSTARD CHOW-CHOW.
One quart green tomatoes, sliced, 1 quart small pickles (if
fresh ones cannot be obtained, bottled ones will do, but do not
soak them in brine), 1 quart small white onions, peeled, 3 heads
cauliflower, separated in small pieces, 4 red peppers, cut fine,
without seeds, 1 quart green string beans, cooked until tender.
To 4 quarts water, add 2 cups salt, and let stand on above
vegetables 24 hours. Then heat in this brine and drain dry.
Dressing for above as follows: 1 cup flour, 4 tablespoons
mustard, 1 tablespoon turmeric powder, 1 cup sugar. Mix
above ingredients into a smooth paste with a little water. Add
2 quarts hot vinegar and pour over vegetables. Cook until
heated through. It does not take long, as they get too soft
if boiled in this dressing. Mrs. Frank Hickman.
—153—
Arlington Block Telephone
1511.. Dodge St. Red 4143
Goodwai Dickerman
Voice Culture
Singing and Speaking Voice
Director
Dickerman School of Acting
Voice and Expression OMAHA, NEBR.
Your Patronage Invited Phone Douglas 6969
Miss Anna Sistek
Exclusive Ladies Man Tailored Suits and Gloaks
Gowns and 201-2-3 City National Bank Bldg.
Dressmaking OMAHA
Repairs for STOVES, FURNACES and BOILERS
Prompt Services* Reasonable Prices,
Omaha Stove Repair Works
Phone Tyler 20 Omaha, Neb.
National Life Insurance Co.
Montpelier, Vermont
UTHE BEST FAMILY REMEDY,
because it works when all medicines
have ceased to act, or have acted, is
LIFE INSURANCE"
J. V. STARRETT, State Agent
401-2-3 Paxton Block Doug. 126 Omaha, Neb.
— 154 —
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
BORDEAUX SAUCE.
Chop 1 quart green tomatoes, 2 quarts cabbage, 1 red
pepper, i/> teaspoon each of turmeric and whole spice, 1% tea-
spoons celery seed, 2 teaspoons salt, 1 quart vinegar, 2 cups
sugar. Boil all together 30 minutes and can.
Mrs. John W. Hitch.
PICCALILLI.
Chop fine 1 peck green tomatoes, 1 dozen medium size
onions, 2 or 3 red peppers, 1 medium head cabbage. Cover with
1 pint salt and drain over night tied in a cloth. Cook part of
the amount in % gallon cider vinegar. When tender, drain off
the vinegar and put the balance in and cook until tender.
Throw that vinegar away, then add 1 pound sugar, 1 table-
spoon each of whole cloves, black pepper, allspice, celery seed
(tied in a bag), or mixed pickle spices, and % cup grated
horseradish to enough hot vinegar to cover it. When thor-
oughly heated, seal in jars. Miss Cora Totman.
CHILI CON CARNE.
One dozen large tomatoes, 2 large onions, 3 green peppers,
1 cup vinegar, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon
each of celery seed and mustard seed, cloves and cinnamon.
Boil well and can. Mrs. John W. Hitch.
COLD RELISH.
One peck tomatoes (not too ripe), 12 medium sized onions,
3 large green peppers, Vi> cup salt. Chop and let drain several
hours, then add 3 cups sugar, iy2 quarts vinegar, 1 tablespoon
cinnamon, y2 tablespoon cloves, 2 ounces white mustard seed.
Keep in sealed fruit jars. Mrs. J. W. Welch.
-155-
RIPE TOMATO CHOW-CHOW.
One gallon each of ground ripe tomatoes and cabbage, V2
gallon ground onions, 3 quarts vinegar. Cloves, pepper, salt,
cinnamon and sugar to taste. Cook % hour and seal.
Mrs. S. E. Button.
CHOPPED PICKLES.
Sprinkle salt over 4 quarts finely chopped green tomatoes
and let stand 2 hours. Drain. Add 4 quarts chopped cabbage,
2 quarts chopped onions, 4 chopped peppers, 1 ounce ginger,
V2 ounce each of mace, cloves, cinnamon, 3 pounds brown sugar,
1 ounce celery seed, 3 ounces turmeric. Cover with vinegar.
Mix well. Cover closely and boil 1 hour.
Mrs. E. Mead.
FRESH CUCUMBERS IN WINTER.
Fill glass jars with cucumbers that have been slightly sea-
soned with salt. Cover with water. Remove all bubbles by
passing a fork through them. Put tops on jars, turn them
upside down and let stand a while as test that there is no
leakage. When put up thus, cucumbers taste as fresh as if
gathered right from vines. Mrs. R. S. Beasley.
PICKLED BEETS.
Boil young, tender beets till well done, place in mason
jars and pour over them boiling hot vinegar to which has
been added when placed to boil, J/3 cup sugar and 1 scant table-
spoon salt for each quart vinegar. If vinegar is very strong,
dilute with water. These are fine and will keep sealed for
years. Mrs. J. Y. Hooper.
CORN SALAD NO. 1.
One dozen ears sweet corn, 1 head cabbage, 2 red peppers,
4 large onions, 1 bunch celery, 1 cup sugar, 1 quart vinegar,
2 tablespoons each of mustard and flour, 1 tablespoon salt, 1
teaspoon turmeric. Cook until corn is well done and seal in
mason jars. Mrs. John W. Hitch.
—156—
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
CORN SALAD NO. 2.
One dozen ears corn, 1 large head cabbage, 4 onions, 2 cups
brown sugar, 2 red peppers, salt to taste, 2 tablespoons ground
mustard, 1 tablespoon turmeric powder, 1 tablespoon celery
powder, vinegar to cover. Mix and boil % hour. Put in jars
and seal. Mrs. ¥m. Sackriede.
CANNED CORN.
Nine cups corn, 1 cup sugar, % cup salt. Add water to
cover and boil about % hour. Seal in jars. Always add boil-
ing water when you need to. Mrs. Wm. Sackriede.
PICKLED APPLES, PEACHES, ETC.
One cup vinegar, 2 cups sugar, few pieces whole cinnamon,
mace and cloves. Stick 5 or 6 cloves in each piece of fruit.
Drop in syrup and cook till tender. Seal.
Mrs. Fred Thies.
TOMATO CATSUP.
Boil 1 bushel ripe tomatoes and strain through a sieve.
Add 2 quarts vinegar, 3 pounds brown sugar, y2 cup salt, *4
ounce allspice, % ounce cayenne pepper, V4 ounce black pepper,
2 ounces cloves. Put spices in a bag. Use a little mace.
Mrs. R. L. Robinson.
COLD CATSUP.
One peck ripe tomatoes, chop and then drain through sieve
till quite dry. Add 2 cups grated horseradish, % cup salt, 1 cup
mustard seed, 2 large peppers chopped fine, 2 bunches celery
chopped fine, 1 cup onions chopped fine, 1 cup sugar, 1 table-
spoon black pepper and 1 quart vinegar (boiled and cooled).
No cooking required. Mrs. C. F. Hotchkiss.
—157—
You will like the pure foods
baked fresh every day in the
Iten Snow White Bakeries
because they taste so good, are so
satisfying and so easily digested.
Why? Only the best and purest
materials used-— skillfully prepared
by our own perfected methods- --then
baked just right and packed just
right under strictly sanitary conditions
Your own good taste will approve Iten Quality
Products. Just order from your grocer a dime package
of Fairy Soda Crackers, Iten's Graham Biscuit, Iten's
Creme Sandwich, Iten's Alpine Creams, Iten's Cheese
Wafers or Iten's Fig Bars.
One trial will surely please you.
Iten Biscuit Co.
Snow White Bakery
OMAHA - U. S. A.
—158—
GRAPE CATSUP.
Wash 2 quarts grapes and remove from stems. Put in
granite pan, pour over 1 quart vinegar, cook until soft and
run through colander. To this pulp add \]A pounds brown
sugar, 1 tablespoon cinnamon, cloves and pimento, */2 table-
spoon salt, Vii. teaspoon cayenne pepper. Cook to consistency
of tomato catsup. Bottle and seal.
Mrs. J. A. McCulley.
UNCOOKED TOMATO CATSUP.
One peck ripe tomatoes, pared, chopped and drained, 1
cup each of chopped onion and celery, iy2 cups chopped red
peppers, y2 cup sugar, 2 tablespoons each of salt and mustard
seed, 1 teaspoon each of cinnamon, cloves and black pepper, 1
quart vinegar. Seal cold. Mrs. W. W. Gamble.
MRS. TRACY'S PICKLED PEACHES.
Seven pounds whole peaches, 4 pounds granulated sugar,
1 pint vinegar, 2 ounces stick cinnamon (broken), % ounce
whole cloves, % ounce whole mace in inch length. Tie spices
in bag and boil with syrup. Boil sugar, vinegar and spices 15
minutes. Then put in some peaches and boil till they can be
pierced with a straw. Skim carefully and put in jars, then
proceed with rest of peaches in the same syrup.
Mrs. Charles A. Tracy.
PLAIN CHILI SAUCE.
Eighteen large ripe tomatoes, 6 white onions, 3 large
peppers, 5 cups vinegar, 3 teaspoons salt, 10 teaspoons sugar.
Add enough cayenne pepper, allspice and cloves to suit taste.
Cook 3 hours. A. E. S.
SIMPLE CHILI SAUCE.
Thirty-six large tomatoes, 9 green peppers, 1 red pepper
(remove seeds from peppers), 4% cups granulated sugar, 4yo
cups vinegar. Salt to taste. Cook slowly 21/1> hours.
Mrs. E. C. Hodder.
—159—
Rivett Lumber & Coal Co.
"The Good Coals People'*
Benson 100 Benson 100
OMAHA CHILI SAUCE.
One peck ripe tomatoes, Yl peck or ions, y± peck red
peppers, 3 cups sugar, 10 cups vinegar, 2 Iflblespoons salt, 1
tablespoon mixed spice. Peel and cut tomatoes in quarters,
peel onions and seed peppers and run them through a food
chopper. Tie spice in a sack. Cook whole until thick and
bottle. Mrs. E. F. Brailey.
RAW CHILI SAUCE.
Chop fine 1 peck ripe tomatoes, 1 dozen sweet green
peppers, 1 dozen white onions, 3 heads celery, 1 cup nasturtium
seed. Add 1 cup white mustard seed, 1 pint brown sugar, 1
pint good vinegar, V2 cup salt. The secret of this recipe is
drain, drain, drain. Salt and drain over night, then toss to-
gether, add sugar and lastly vinegar. It is not cooked, but
bottled and sealed. Mrs. W. A. Wilcox.
CHILI SAUCE (NO. 1).
Eight quarts ripe tomatoes, 6 peppers (partly green and
ripe), 8 onions, 3 cups sugar, 1 pint vinegar, 1 tablespoon salt,
nutmeg, cloves, cinnamon, allspice and ginger to suit. Boil
three hours. Mrs. R. L. Robinson.
CHILI SAUCE (NO. 2).
Twelve large, ripe tomatoes, 1 green pepper, 2 onions.
Chop all fine. Add 2 tablespoons salt, 2 tablespoons sugar,
1 tablespoon cinnamon, 3 cups vinegar and some celery. Boil
3 hours. Mrs. E. Mead.
CHILI SAUCE (NO. 3).
One peck ripe tomatoes, 12 medium size onions, 2 large
red peppers (cut in two), 4 cups vinegar, 4 cups sugar, 1
160—
small cup salt, 2 tablespoons each of allspice and pepper. Boil
from 3 to 4 hours slowly on cook stove. Mrs. Andreson.
GRAPE CONSERVE.
Two quarts grapes, pulp them. Cook pulp, and when soft,
rub through colander. Put skins and pulp together and cook
10 minutes. Add juice and rind of 1 orange, 6 cups sugar, 1
cup chopped raisins. Boil 20 minutes. When done, add 1 cup
English walnuts. Mrs. Arthur N. Howe.
MRS. MASON'S GRAPE CONSERVE.
Five pounds grapes, 3 pounds sugar, 1 pound seeded
raisins, 1 pound English walnuts. First separate skins from
pulp, then cook pulp and put through a sieve. Then mix skins,
pulp, sugar and raisins, cook a few minutes, then add nuts.
Mrs. E. A. Mason.
BOSTON ORANGE MARMALADE.
Six lemons, 12 oranges (6 sweet, 6 sour). Slice very thin
and cover with 4 quarts cold water. Let stand 36 hours, then
boil 2 hours. Add 8 pounds white sugar and boil 1 hour longer,
or until thick enough, stirring often.
Cora Adele Totman.
PINEAPPLE CONSERVE.
Four large pineapples, 5 pounds sugar, pulp of 5 oranges,
1 grated orange peel, juice of 1 lemon. Cut pineapple in small
pieces, add sugar and let stand over night, then add orange
pulp, grated orange peel and lemon juice. Cook from 30 to
45 minutes. Miss Cora Totman.
PLAIN ORANGE MARMALADE.
Five large oranges, 2 large lemons. Cut fine and cook in
3 quarts water for V2 hour. Then add 3 quarts sugar and cook
% of an hour or until it jells. If the orange peel seems too
bitter, only put the grated yellow in. Be careful not to get
any seeds in. Mrs. H. B. Von Nilson, Omaha.
—161—
Ask Your Dealer For
Dreibus9 Everpure Candy
Try Our
Ben Hur and
Milk Chocolates
In l/2, 1 and 2 lb. boxes
DREIBUS CANDY CO.
OMAHA
Jfarmers $c iUrrrfjattta Sank
Benson, Nebraska
A Home Bank For Home People
Deposits in this Bank protected by the Depositors Guarantee Fund
of the State of Nebraska
Interest Paid on Time and Savings Deposits
Rent one of our Safety Deposit Boxes for Your Valuable Papers
We solicit your Business and assure you fair, liberal
and courteous treatment
Herman O. Wulff, President T. Hermanson, Vice-Pres.
Bert C. Ranz, Cashier Wm. F. Hinz, Ass't Cash.
— 162 —
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
GOOSEBERRY CONSERVE.
Five pounds gooseberries (4 boxes), 5 pounds sugar, 5
oranges, 2 pounds raisins (seedless), chopped. Boil rind of
3 oranges 20 minutes, putting same to cook in cold water,
drain and chop fine. Squeeze juice of oranges over sugar, add
raisins, rinds and berries. Boil 20 or 30 minutes.
Mrs. Arthur N. Howe.
GRAPE MARMALADE.
Remove seeds and use skins and pulp of one "grape"
basket of grapes. Grind rather fine 2 oranges and 1 lemon,
and add to grapes. Use one cup sugar to each cup of the
above mixture. Cook until juice forms a light "jelly." Just
before removing from fire add 1 cup English walnuts and %
pound raisins, chopped lightly. Mrs. W. W. Gamble.
MRS. TUTTLE'S ORANGE MARMALADE.
One-half dozen oranges, 4 lemons. Shave thin and add
3 times as much water as fruit. Let stand till same time next
day, when it is put on stove and boiled 10 minutes. Then let
stand (in cool place) another day. Then measure and add as
much sugar as juice and cook till like jelly. Use rinds and all.
Mrs. G. H. Tuttle.
CANNED COLD PINEAPPLE.
Cut pineapple in small slices. Take 1% pounds sugar to
1 pound fruit, place layers in stone crock over night in a dark
place. Next day fill glass jars with pineapple and pour over
their own juice, which has been drawn out over night. Seal
jars air tight and place in a dark place. A tablespoonful of
sherry or brandy may be added.
Mrs. R. S. Beasley.
— 163 —
MRS. SPEEDIE'S ORANGE MARMALADE.
One orange and 1 lemon. Each fruit must be quartered
and shredded with a sharp knife. To each measure of fruit
allow 3 full measures of water. Place in a preserving kettle
and set away in a cool place to soak until the same hour next
day. Then set the kettle upon the stove and let it boil hard
for 10 minutes. Again set in a cool place until the same hour
the following day. Measure the mixture and to every cup of
mixture allow the same amount of cane sugar. Put on stove
and cook until it jells. This makes 5 glasses.
Mrs. Nellie V. Speedie.
RASPBERRY JELLY.
Add the strained juice from 1 pint of raspberries to enough
apple juice to make ten glasses of jelly and make the jelly in
the usual way. The raspberry juice colors and flavors it.
Mrs. J. V. Starrett.
PUMPKIN CHIPS.
One medium sized pumpkin, 2 lemons, 6 measuring cups
of sugar. Cut pumpkin in small cubes. Slice lemons in fine
bits, leaving out white lining of rind. Mix thoroughly with
sugar and let stand over night. Cook two hours.
Mrs. F. B. Oliver.
— 164 —
Rivett Lumber & Coal Co.
"The Good Coals People"
Benson 100 Benson 100
Miscellaneous
" Wretched cooking makes weary sickness, and
slow waste brings speedy poverty."
SMELLING SALTS.
One dram oil of cinnamon, V2 dram oil of cloves, % dram
oil of lavender, % dram oil of wintergreen. Place above in
1 ounce bottle and shake well. Fill bottle with aqua ammonia.
Mrs. G. W. Thompson.
CAKE BAKING HINT.
After baking a cake, stand the tin directly you take it
from the oven, on a cloth which has been wrung out of hot
water. Leave a few minutes, and then turn out. The cake
will come out without trouble.
Mrs. Edwin Hindley.
PREPARED MUSTARD.
Two dessertspoons mustard, 1 dessertspoon flour, 2 tea-
spoons sugar, 1 teaspoon salt. Mix thin with water and cook
until thick. Then thin with vinegar.
Mrs. Frank Bumpus.
QUANTITIES FOR GUESTS.
Lunch for 25 persons : 8 pounds ham, 3 pints oysters,
2 quarts pickles, 1 gallon salad, 3 loaves bread, V2 pound but-
ter, 1 quart cream, 1 pound sugar, % pound best grade of
coffee, 2 cakes, 5 quarts ice cream. Mrs. W. A. Wilcox.
— 167—
NOTICE
H^HE Formulas and
Recipes in this
book will do you no
good unless your teeth
are good and your
mouth is in a sanitary
condition.
BAILEY The Dentist
706 City National Bank :: Omaha
—168—
SALTED ALMONDS.
Blanch by pouring boiling water over and removing skins,
then dry. Fry in hot lard like doughnuts. Drain, add a little
butter and sprinkle with salt. Anonymous.
QUANTITIES FOR 40 GUESTS.
Four ordinary loaves of bread, 2 pounds butter, V/3 pounds
best coffee, 1V2 gallons ice cream, 4 cakes, V/2 gallons salad,
6 pounds solid meat. Mrs. W. A. Wilcox.
SIMPLE REMEDIES.
Castor oil taken in a spoon with a bit of lemon or orange
juice will go down without protest.
When children suffer from earache, dust a little pepper on
a bit of cotton, wet in warm oil and insert in the ear. Repeat
if the pain does not soon cease.
Pineapple juice with honey is an excellent cough medicine,
and good also for sore throat.
An old fashioned but good remedy for colds is made by
cutting up an onion in small pieces and simmering in plenty
of water for % hour or so, adding sugar enough to make syrup.
If a spoonful is taken often, will soon break up a severe cold.
To stop nose bleed, place an ice pack on back of neck and
press the blood vessel which leads to the side of the nose.
Mrs. J. Y. Hooper.
HOUSEHOLD HINTS.
Take off silver tarnish by soaking in sour milk.
Squares of cotton batting baked in a hot oven 20 or 30
minutes make filling for sofa pillows as light as down.
Clean graniteware with sand paper, then scouring powder.
Castor oil on the roots is good for ferns.
Never leave a spoon in anything cooking.
Grease top inside of vessel in which jelly is to be boiled, and
its contents will not boil over.
Swallow a whole fresh egg without shell to remove fish
bone from the throat.
— 169 —
CHAS. H. SPRAGUE, Druggist
Benson, Neb. 5905 Main Street Phone Benson 124
Olive oil and salt will remove white spots from furniture.
Put dry soda on fresh grease spots on the floor, let stand
a few minutes, pour boiling water over, let stand 15 minutes,
longer and wash up.
For fresh spilled ink, use blotter, then sweet milk.
A slice of a lemon put in a boiler when boiling clothes
makes them whiter and removes stains.
In absence 'of a bodkin, a safety pin may be used instead
for drawing tape or elastic.
Wax paper from cracker boxes is excellent for fiat iron
polisher.
Peroxide of hydrogen removes ink, scorch or fruit stains.
Wet two cloths, put one over, the other under, and leave 15
minutes, then rinse in clear water.
Butter rubbed on the edges of cream pitcher prevents
cream dropping.
Scald peaches before peeling, and the skins will slip off
easily.
Grease pans, then dust with flour, and anything baked in
them, such as bread, cakes, etc., will come out easily.
A little sugar added to cream prevents its turning to but-
ter while whipping.
Iron embroideries on the wrong side on Turkish towels.
Camphor gum among silver prevents tarnishing . It also
drives away ants.
Boiling water poured through material will remove tea and
many fruit stains. — Selected.
—170-
WEIGHTS AND MEASUREMENTS.
4 saltspoonfuls 1 teaspoonful
4 teaspoonfuls 1 tablespoonful
2 teaspoonfuls 1 dessertspoonful
2 dessertspoonfuls 1 tablespoonful
8 tablespoonfuls, liquid 1 gill
6 tablespoonfuls, dry 1 gill
2 gills 1 cupful
2 eupfuls or 4 gills 1 pint
4 eupfuls, liquid 1 quart
4 eupfuls, Hour 1 quart
2 eupfuls solid butter 1 pound
2 eupfuls granulated sugar 1 pound
2y2 eupfuls powdered sugar 1 pound
2 cups milk or water 1 pound
1 tablespoonful butter 1 ounce
2 tablespoonfuls flour 1 ounce
2 tablespoonfuls coffee 1 ounce
Butter size of an egg means 2 ounces
A tablespoonful melted butter is measured after melting.
A tablespoonful butter, melted, is measured before melting
TIME FOR COOKING.
Loaf bread 50 to 60 minutes
Rolls and biscuits 20 minutes
Cake loaf 20 minutes
Fruit cake 2 to 3 hours
Steam pudding 1 to 3 hours
Custards 15 to 20 minutes
Apple pie 30 to 40 minutes
—171—
-172—
Do You Make the Telephone
Work for You?
How do you shop? Does it take you away
from your housework to a wearying tramp
through shops and streets? Or do you tele-
phone and save time and care?
You can lift a lot of housekeeping worry by
making the telephone do your shopping and
your errands; and, too, add to your comfort,
and pleasure, and happiness.
The Bell telephone is in more homes in
America than there are telephones in the
homes of all the other countries in the world
combined. American methods of low rates, and
efficient and courteous service have brought
comfort to the American home.
"Bell Telephone Service has set the
Standard for the Rest of the World."
NEBRASKA
TELEPHONE
COMPANY
—173-
TffEnPRC/DENT MAATG/VES AffS
WIFE A BANfCxmmACCQUNT.
Every woman should have a bank account so that she
can pay her bills with checks and keep a "Check on her
bills." A bank account teaches everyone, who has one,
to be business-like, and to ECONOMIZE.
Then no pleasure is greater than seeing the balance to
your credit GROW and GROW.
A woman will SAVE MONEY for her husband if he
will only give her a chance.
Make OUR bank YOUR bank
We pay 4 per cent interest on Savings Accounts
Bring Your Money to the
Bank of Brnson
BENSON, NEBRASKA, AND WATCH IT GROW
Capital and Surplus, $30,000.00
-174—
Toast for the Kiddies
-and the Grown Ups
Made right on the table — fresh and hot
as you like to eat it — that's the electrical
way.
Keep out of the kitchen this summer all
you can. You can cook your entire break-
fast, toast, eggs and coffee — on the table
if you have electricity in your home.
Electricity Will Make Your
Summer Really Enjoyable
It will keep you cool, cook your meals,
wash and iron your clothes and light your
home. Electricity will do this and more,
economically, quickly, cleanly and safely.
Omaha Electric Light
& Power Co.
"DO IT ELECTRICALLY"
— 17 5 —
—176—
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