Skip to main content

Full text of "Cupid's book of good counsel"

See other formats



(^JO the young housekeeper Rhodes- 

Jamieson & Co. offers the facilities of three 

centrally located coal depots, affording immediate 

service on any quantity of fuel as the need 


OAKLAND Foot of Broadway 
Telephone Oakland 770 

BERKELEY 284O Shattuck Avenue 
Telephone Berkeley 8O 

Thornwall 1900 

ALAMEDA Park and Blanding 
Telephone Alameda 440 

r wkk-o/%i*n. J A\H 



ijou come 

Make Your Dreams 

Come True 

You have dreamed of a home one that 
you could call your very own. 

You have dreamed of pleasures and 
more conveniences. 

You want money for investment 
money with which to, some day, start a 
business of your own. These are the 
things of which you dream. 

Begin saving money now, and save dili- 
gently and persistently, that your 
dreams may come true. 

You may open an account with an 
amount as small as $1. But start the 
savings habit even though you can put 
aside but a few dollars each month. 


Affiliated with 

Central National Bank 

14th and Broadway 

Savings Branch 49th and Telegraph 

Agency: 3320 E. 14th. Street, Oakland, Calif. 

To the 




We wish to extend our 


You may need something in our lines and we invite 
you to our store, where you will find 

A Complete Line of Dependable 


also do first-class repair work" 



1226 Broadway Oakland, Cal. 




H^HIS BOOK is presented free to the Bride 
and Groom with the compliments of the 
ADVERTISERS therein, who make such 
presentation possible. We recommend them 
as the best in their respective lines and they 
will accord you the fairest kind of treatment. 
Your patronage will be highly appreciated by 
them. Please mention Cupid's Book. 

Compiled and Published by 


Box 696, Oakland, California 
Office: 202 Blake-Havens Building 


Los Angeles and San Diego, Cal.; Portland, Oregon 
Seattle and Spokane, Wash. 

Cupid's Book has the approval of 

. dcrrrge J. Ciross 

Clerk of Alameda County 

and is distributed by the courtesy of and 
through his office. 


That life's sweetest offerings to those who live and love 
and cherish the goodness and beauty of its being may 
come to you and yours ; that in the strength and sanctity 
of your union you may know the beginning of the achieve- 
ment of your destinies such is our hope and wish in this 
wonder-hour of your life. 



Phone Oakland 145 

1444 San Pablo Ave. 


Our Specialty 


from your 
own material 


Skirts pleated to fit your 


finished ready to wear if 
you desire. 


Silver Edging 



Take Elevator to Second Floor 

Brides: By mentioning Cupid' s Book you will be 
entitled to Special Prices 




First Year Cotton 

Second Year Paper 

Third Year Leather 

Fifth Year Wooden 

Seventh Year Woolen 

Tenth Year Tin 

Twelfth Year Silk and Linen 

Fifteenth Year Crystal 

Twentieth Year China 

Twenty-fifth Year Silver 

Thirtieth Year Pearl 

Fortieth Year Ruby 

Fiftieth Year : Golden 

Seventy-fifth Year Diamond 




Gifts that are always welcome. Handed 
down from one generation to another 
and are eVerlasting. 


1227-29 Broadway 

Oakland's Jeweler 
Since 1879 

Forty-five Years 


Their Sentiment and Flower 

January Garnet: Constancy Wild Rose 

February Amethyst: Contentment Pink 

March Bloodstone or Aquamarine: Courage Violet 

April Diamond: Innocence Easter Lily 

May Emerald: Success in Love Lily of the Valley 

June Pearl or Moonstone: Purity Daisy 

July Ruby: Nobility of Mind Rose 

August Sardonyx or Peridot. Conjugal Felicity Pond Lily 

September Sapphire: Chastity Poppy 

October Opal or Tourmaline: Hope Cosmos 

November Topaz : Fidelity Chrysanthemum 

December Turquoise or Lapis Lazuli: Success and Happiness Holly 

My Mother has her 
Pictures and Mirrors Framed 

Saake s 

Index to Advertisers 


The Copper Shop 34 


Central Savings Bank 1 


Vogue Pleating and Button Co 6 


Andrew J. Bloom, Ph. D 55 


Ma Belle Chocolates 38 


Ghirardelli Co 86 


Clorox Chemical Corp 95- 98 


Rhodes-Jamieson & Co Inside Front Cover 


Geo. W. Caswell Co 74- 77 


A. F. Edwards 7- 57 


R. E. Biggs 18, 50 


Sperry Flour Co 12 


The J. E. Shoemaker Co 15, 23, 69, 72 


Bartlett Nu Products Corp 26- 42 


Hygienic Health Food Co 27- 30 


J. A. Howard Apiaries 68 


Breuner's 10, Outsids Back Cover 


A. Sigwart & Sons 2 


New Method Laundry 102 


W. P. Fuller & Co 65- 66 


Fred Hartsook 17 


Saake's Inside Back Cover, 8 


A. Sigwart & Sons 78- 88 


Jackson Furniture Co 58 

M. Stulsaft Co 58 


Falstaff Company . 100 

Furnish Your Own Home 

Whether it be an apartment or a house, make it a 
real home by furnishing it yourselves. An artistic 
home need not be expensive nor furnishing it a 
hardship if you select from Breuner's vast stocks 
and use Breuner's Easy Pay Plan. Ask about it! 


for the 

Clay at 15th St., Oakland 


Table of Contents 







EGGS 49 









PIES 31 
















VEGETABLES . ............ 61 





From Wedding Cake to Biscuits 

does not have to be "from the sublime to the ridiculous" 

will be more than an ingredient of your first bakings 
it will be their success. 

Your cakes and pies need not suffer by comparison 
with those that "Mother used to make." 


You will always be sure of the very finest quality in 
Cereals, too, if you insist on the 




" Ask Your Grocer" 
Send for a "Cereal Story" It's Free 



WHITE BREAD (Quick Method) 

3 Quarts Sifted Flour 2 Cakes Fleischmann's Yeast 
2 Tablespoons Lard or Butter, melted 1 Quart Lukewarm Water 

1 Tablespoon Salt 2 Tablespoons Sugar 

The best bread-makers use quick methods. One cake of yeast will suffice, but 
two cakes produce quicker, stronger fermentation and better bread. 

Dissolve yeast and sugar in lukewarm water, add lard or butter and half the 
flour. Beat until smooth, then add salt and balance of the flour, or enough to make 
dough that can be handled. Knead until smooth and elastic, or "throw and roll." 
Place in greased bowl, cover and set aside in a moderately warm place, free from 
draught, until light about one and one-half hours. 

Mould into loaves. Place in well-greased bread pans, filling them half full. Cover 
and let rise one hour, or until double in bulk. Bake forty-five to sixty minutes. 
If a richer loaf is desired, use milk in place of part or all of the water. 

This recipe makes three large loaves. 


1 Cup Sifted Flour 1 Cup Milk, scalded and cooled 

2 Tablespoons Lard or Butter, melted 4 Tablespoons Light Brown Sugar 

4 Cups Graham Flour or Molasses 

1 Teaspoon Salt 1 Cup Lukewarm Water 

1 Cake Fleischmann's Yeast 

This recipe gives bread of an excellent flavor and richness, which may well be 
served occasionally to give variety to the diet. Both graham and entire wheat are 
highly valuable in the dietary since they stimulate the process of digestion and give 
the digestive tract needed exercise. 

Dissolve yeast and sugar, or molasses, in lukewarm liquid. Add lard or butter, 
then flour gradually, or enough to make a dough that can be handled, and the salt. 
Knead thoroughly, or "throw and roll," being sure to keep dough soft. Cover and 
set aside in a warm place to rise for about two hours. When double in bulk, turn 
out on kneading board, mould into loaves and place in well-greased pans; cover and 
set to rise again about one hour, or until light. Bake one hour in a slower oven 
than for white bread. 

This recipe makes two loaves. 


6 Cups Sifted Flour 1 Cake Fleischmann's Yeast 

4 Tablespoons Lard or Butter 1 Cup Lukewarm Water 

%. Cup Sugar 1 Cup Milk, scalded and cooled 

1 Cup Raisins 1 Tablespoon Sugar 

1 Teaspoon Salt 

Raisin bread stands for "queen quality" among breads. Made after this recipe 
it will give you bread enjoyment that you never knew before. Raisin bread makes 
delicious toast. Whole wheat or graham flour used in place of white flour affords 
a pleasing variety. 

Dissolve yeast and one tablespoonful sugar in lukewarm liquid, add two cups 
of flour, the lard or butter and sugar well creamed, and beat until smooth. Cover 
and set aside to rise in a warm place, free from draught, until light about one and 
one-half hours. When well risen, add raisins well floured, the rest of the flour, or 
enough to make a moderately soft dough, and the salt. Knead lightly, or "throw 
and roll." Place in a well-greased bowl, cover and let rise again until double in 
bulk about one and one-half hours. Mould into loaves, fill well-greased pans half 
full, cover and let rise until light about one hour. Glaze with egg diluted with 
water, and bake forty-five minutes. 

This recipe makes two loaves. 


Cornmeal, White or Yellow 2 Tablespoons Melted 

2 Eggs, Salt Butter or Lard 
1 Quart Milk, Sour 1'/2 Teaspoons Soda 

2 Tablespoons Molasses 

Beat eggs, molasses and butter together thoroughly; dissolve soda in the sour 
milk and stir in enough meal to make a light batter; pour in pan about 1% inches 
thick and bake in moderate oven for about Vz hour. 

GERMEA for the baby 



1/1 Cu P p S S F ugar' *""* ''? Ca^e^Reisthmann's Yeast 

2 Tablespoons Lard or Butter 1 Cup Milk, scalded and cooled 

White of 1 Egg 1 Tablespoon Sugar 

3 4 Cup Chopped Walnuts 

When you want bread-goodness plus, make a loaf of nut bread after this recipe. 
It is a treat that combines deliciousness and big food value. The ingredients speci- 
fied will make one medium-sized loaf or one dozen rolls. 

Dissolve yeast and one tablespoon sugar in lukewarm milk, add one and one- 
fourth cups flour and beat thoroughly. Cover and set aside in warm place fifty 
minutes, or until light. Add sugar and lard or butter, creamed white of egg beaten 
stiff nuts, remainder of flour, or enough to make a dough, and the salt. Knead 
well, or "throw and roll." Place in greased bowl. Cover and set aside for about 
two and one-half hours to rise, or until double in bulk. Mould into a loaf or small 
finger rolls, and place in well-greased pans. Protect from draught and let rise again 
until liht about one hour. Loaf should bake forty-five minutes; finger rolls six 
to eight minutes. 


2 Cups Flour 3 Eggs 

1 Cup Milk Pinch Salt and Baking Powder 

Put the eggs, salt and flour into a bowl; mix in the milk and pour into deep 
moulds, which are fully 2 inches deep; fill half full and bake in a hot oven 25 minutes. 


4 Cups Flour % Cup Melted Butter 

1 Cup Sugar 1 Teaspoon each of Ginger, Cinna- 

1 Cup Milk nion and Soda 

% Cup Molasses 2 Eggs 

Mix dry ingredients; add molasses, milk, eggs and melted butter; beat smooth 
and bake in a sheet for about 1 hour. 


3 Pints Flour, sifted 1 Cake Fleischmann's Yeast 

4 Tablespoons Lard or Butter, melted 1 Pint Milk, scalded and cooled 
1 Teaspoon Salt 2 Tablespoons Sugar 

These delightful little "individual breads" are among the most popular of rolls. 
The name denotes the shape into which you mould them before the last lightening. 
Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half 
pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place 
one hour, or until light. Then add remainder of flour, or enough to make a dough, 
and the salt. Knead well, or "throw and roll." Place in greased bowl. Cover and 
let rise in a warm place for about one and one-half hours, or until double in bulk. 
Roll out one-fourth inch thick. Brush over lightly with melted butter, cut with 
two-inch biscuit cutter, crease through center heavily with dull edge of knife and 
fold over in pocket-book shape. Place in well-greased, shallow pans one inch apart. 
Cover and let rise until light about three-quarters of an hour. Bake ten minutes 
add heaping teaspoon lard, some salt and Chili powder to taste. When the balls 
in hot oven. 


1 Pint Flour 1 Teaspoon Salt 

3 Tablespoons Baking Powder Cream 

Sift together flour, salt and baking powder; moisten with cream as soft as can 
be handled; roll out on well-floured board; cut in small biscuits and place in a pan, 
brushing over with melted butter or cream before baking; have oven very hot and 
bake 10 or 15 minutes, according to size. For milk biscuits use 2 tablespoons short- 


1 Cup Flour % Cup Molasses 

1 Cup Cornmeal 1 Cup Sour Milk 

Cup Rye or Graham Flour 2 Teaspoons Soda 

1 Teaspoon Salt 

Mix ingredients; pour into a small pail, about % full; place on rack in a large 
kettle, surrounded with boiling water; boil on flame stove 20 minutes; remove to 
cabinet for 5 hours or more. By adding % cup raisins you have fruit bread. 

Your baby tcill like GERMEA 



Start right by using the - 


they are SUPERIOR and will not disappoint 

You will find that most all Grocers and Deli- 
catessens carry the Last Brand Food Products 
and recommend them. 




Manufactured by 

The J. E. Shoemaker |Co. 

Oakland San Francisco 


Oakland 2 



2 CUDS Flour 1 Tablespoon each of Sugar and 

Melted Butter 

1 Cup Milk !4 Teaspoon Salt 
2'/2 Tablespoons Baking Powder 

Mix and sift dry ingredients; mix beaten egg and milk, add to flour; add melted 
butter and beat to a smooth batter; bake in buttered gem pans in moderate oven. 


2 Pints Flour 1 pint Sour Cream 

3 Eggs 2 Tablespoons Lard 
1 Cup Milk J Teaspoon Soda 

Beat eggs, yolks and white separately; add to yolks sifted flour and sour cream; 
stir well and make batter thin with milk; add melted lard, soda dissolved in a little 
cold milk and lastly whites of eggs; bake quickly in hot irons. 


1 Pint Flour '/2 Teaspoon Sugar 

1 Cup Milk '/2 Teaspoon Salt 

3 Teaspoons Baking Powder 

These are the best plain hot griddle cakes without eggs and are light, tender 
and healthful. Sift well together and add milk to make into a soft batter; bake 
immediately on hot griddle. Should be % inch thick when baked. Smother with 
butter and maple syrup or honey. 


Flour 2 Tablespoons Sugar 

!/i Lb. Butter 1 Cake Fleischmann's Yeast 

1 Cup Milk 2 Eggs 

1 Cup Water Currants 

Scald milk, add butter, sugar and yeast cake (dissolved), egg well beaten, and 
sufficient flour to make a soft dough; knead lightly; put aside in a warm place; 
when very light, roll into a sheet, spread with butter and dust with sugar and sprinkle 
with currants; cut into buns; stand them in a greased pan and when very light bake 
in a moderate oven 45 minutes. 


1 Pint Flour 3 Teaspoons Baking Powder 

1/3 Cup Sugar 3 Tablespoons Melted Lard 

1/2 Cup Milk !/ 2 Teaspoon Salt 

1 Egg !/z Teaspoon Cinnamon 

Sift together twice, the flour, salt, baking powder and cinnamon; mix to a soft 
dough with milk stirred into a well-beaten egg; add melted lard; spread in a shallow 
pan, sprinkle with sugar mixed with cinnamon and bake in a moderate oven. 


2 Cups Flour 1/2 Teaspoon Salt 
1 Cup Milk 1 Egg 

(For frying fish, vegetables or fruits) 

Mix the above to a smooth batter and coat the article for frying; if for fruit, 
add a little sugar. 


1 Cup Flour 1!/ 2 Cups Stale Bread Crumbs 

2 Eggs 3 Teaspoons Baking Powder 
1'/ 2 Cups Milk, Scalded '/ 2 Tablespoon Sugar 

2 Tablespoons Melted Butter '/ 2 Teaspoon Salt 

Pour milk over bread crumbs; add butter and soak for 15 minutes; add eggs, 
well beaten, sugar, salt and baking powder; mix and drop by spoonfuls on a hot, 
greased griddle; cook on one side; when puffed full of bubbles and cooked on edges, 
turn and cook other side; serve with butter and maple syrup. 


2 Cups Flour 1/2 Teaspoon Salt 

1 Cup Milk 2 Teaspoons Baking Powder 

Mix well together, add eggs and sufficient milk to make a thin drop batter; bake 
at once on a hot, well-greased griddle; make them thin. 

GERMEA ranks next to milk as a baby food 

if arisnok 






Los Angeles, 636 S. Broadway 
San Francisco, 41 Grant Ave. 
Stockton, 531 East Main St. 

Pomona, 357 W. Second St. 

Fresno, 1228 J St. 

Santa Rosa, 523 Fourth St. 

San Diego, Cabrillo Theater Bldg. Pasadena, 33 W. Colorado St 

Visalia, 104 West Main St. 
San Jose, 285 So. First 81, 
Modesto, 908 Tenth St. 

Bakersfield, 1923 I St. 
Sacramento, 422 K St. 

Long Beach, 111 East Ocean Avenue 


There will be no dis- 
appointments if you 
buy from us. 

We have 




First - 

Our Eggs are direct from producer and avoid two weeks' 
commission house routine. 

Second - 

Our High-Grade Butter is churned fresh daily in Oakland. 

Third - 

Our Pure Domestic Honey is packed by us. 

Fourth - 

Tuttle's Cottage Cheese is delivered to us daily. Try it. 
It is different. 

Fifth - 

Money Back Guarantee. 

Sixth - 

Three Stores for your convenience. 


East Bay Market 
Nineteenth and Telegraph 

State Market 
Fourteenth and Webster 


CAKES and how to make them 


2 Cups Flour 1 cup Cornstarch 

i r^i^Vi? 31 " 2 Teaspoons Baking Powder 

1 Cup Milk 1 Teaspoon Vanilla 

c-r* 4i S" P Butter ;. 8 E 99 Whites 

bitt all dry ingredients before measuring. Cream the butter and sugar well then 
add whites of 2 eggs, unbeaten, and beat well; add the flavoring, then a little of the 
milk; sift in a little of the flour, the baking powder and corn starch; beat; then add 
a little more milk and flour until all is used; lastly, fold in lightly the whites of re- 
maining 6 eggs, which have been beaten light and dry; bake 1 hour in a moderate 
oven and when cold ice with marshmallow icing. 


* Cups Flour 2 Teaspoons Cinnamon 

Cups each Butter and Sugar 2 Teaspoons Mace 

1 Teaspoon Nutmeg 
1 Teaspoon Allspice 
\ W u me 9. lass Clder !/ 2 Teaspoon Cloves 

4 Cups each Raisins and Almonds 

-Line pan with three thicknesses of paper; butter top layer; seed and chop raisins- 
wash and dry the currants; cut the citron in uniform slices, about % inch thick- 
blanch the almonds and chop fine; mix all the fruit, but the citron, with the dough- 
insert pieces of citron after dough is poured into pan. 


2 Cups Flour 1 Teaspoon Baking Powder 

Cups Sugar -| Teaspoon Lemon Extract 

4 E 99S Pinch Salt 

Beat eggs separately, then beat together slowly, sugar, flour, baking powder and 
salt, lastly 1 cup boiling water and extract; heat the pan. 


Cups Flour 10 Eggs 

2 Cups Sugar -\ wineglass Boiled Cider 

2 Cups Butter Citron and Almonds 

Cream the butter; add sugar, egg yolks, whites and flour; place currants into % 
of the dough and almonds, blanched and pounded in rose water, into another part; 
leave the remainder plain; fill very small, round tins % full; into half of those con- 
taining the plain dough put small pieces of citron, three in each, inserting the citron 
upright a little way into the dough; sift sugar over the tops of those containing the 
citron and almond before putting them into the oven; bake 20 minutes; frost the 
plain and currant cakes. Pound Cake is lighter when baked in small cakes than in 


ii/ r, UP F L IOUr l/2 Te asP<>on Cream of Tartar 

9 Eaal fwlfites) 1 Teas P on Vanllla Extract 

Beat whites of eggs and cream of tartar till stiff; fold in sugar very lightly, also 
flour and flavoring; bake in ungreased pan. 


13/ 4 Cups Flour, Sifted .2 Teaspoons Baking Powder 

?/ r- P iJ?-V,? ar % Cu P Powdered Sugar 

/ r , P n R ** 3 Oun <=es Chocolate, Melted 

Vz Cup Butter i/ 2 Teaspoon Cinnamon 

vSSma Extract /4 Teasp n C ' VeS 

Cream the butter and add the cup sugar; beat yolks, add powdered sugar and 
beat the two mixtures together; add chocolate, then flour, sifted 3 times with baking 
powder, and spices; then milk, extract and whites of eggs; bake in two layers- put 
together with fruit icing; spread white icing above. 



Cream butter and sugar thoroughly; beat yolks and add; sift flour, then sift with 
jaking powder 3 times and add alternately with milk to other ingredients- bake in 
slow oven 50 to 60 minutes. 

Your baby will like GERMEA 


3 Cups Flour 4 Egg Whites 

1' 4 Cups Sugar 3 Teaspoons Baking Powder 

1 Cup Milk 1 Teaspoon Salt 
% Cup Butter 

Cream butter and sugar; add milk alternately to flour, baking powder and salt, 
if ted thoroughly; add egg whites or fold in last, stirring gently; any flavor to suit 


2 Cups Flour (heaping) 

1 Cup Sugar 14 Cup Walnuts 

1 Cup Milk 2 Eggs 

y z Cup Butter 2 Teaspoons Baking Powder 

U Cup Chocolate Sugar 

Melt butter in pan over steam; cream sugar and butter together; add eggs, 
beating well, then milk; sift in flour, baking powder and chocolate; put in broken 
nnts; stir batter quickly; bake in well-greased cake tins. 


3'/2 Cups Flour 3 Teaspoons Baking Powder 

2 Cups Sugar 1 Teaspoon Rosewater 
1 Cup Milk 6 Eggs 

1 Cup Butter 

Cream the butter and beat in the sugar gradually; sift together flour and baking 
powder; add to butter and sugar alternately with milk and rose water; lastly, add 
egg whites, beaten dry; bake in 3 layer cake pans; put layers together with the fol- 
lowing frosting: 

3 Cups Sugar 1 Cup Chopped Raisins 

3 Eggs 1 Cup Chopped Nut Meats 

5 Figs, cut In Thin Slices 1 Cup Boiling Water 

Stir sugar in water until dissolved, then let boil without stirring until syrup from 
a spoon will spin long thread; pour upon egg whites, beaten dry, constantly, mean- 
while continue beating until frosting is cold; add fruit and spread upon cake. 


2 Cups Flour 4 Eggs 

1i/ 2 Cups Sugar 3 Tablespoons Chocolate 

1/2 Cup Milk 1 Teaspoon Baking Powder 

1/2 Cup Butter Vanilla Extract 

Cream sugar with butter, add milk, chocolate dissolved in % cup warm water, 
eggs, well beaten, baking powder and extract; bake in long pan; cover with following 

2 Teacups Powdered Sugar 1 Egg 

Butter (size of egg) 1 Cup Finely Chopped Walnut Meats 

Cream sugar with butter; thin with cream; add beaten egg white and walnuts. 


2 Cups Flour 1 Cup Cornstarch 

2 Cups Sugar 8 Eggs 

1 Cup Milk 2 Teaspoons Baking Powder 

1/2 Cup Butter 1 Teaspoon Lemon Extract 

Sift all dry ingredients; cream sugar and butter well; add gradually egg yolks, 
well beaten, beating all until very light and creamy, then add flavoring; mix flour, 
cornstarch and baking powder; alternate with milk; bake in well-buttered layer 
pans; when cold put between layers rich, dry whipped cream and use as icing, 
allowing 2 hours to harden. 

1'/ 2 Cups Flour 2 Eggs 

1 Cup Sugar 2'/ 2 Teaspoons Baking Powder 

1/2 Cup Milk 1 Cup Chopped Raisins 

1/2 Cup Butter 1 Cup Chopped Nuts 

Cream the butter; beat in sugar, raisins, nuts, eggs beaten light, not separated, 
milk and flour sifted with baking powder; bake in small tins; decorate with boiled 
frosting, small red candies, chopped pistachio nuts (green) and red candle in holder. 


1 Cup Flour !/ 2 Cup Melted Butter 

1 Cup Light Brown Sugar 1/2 Teaspoon Soda 

1/2 Cup Milk Cocoa to Color 

1 Egg 

Mix together, being careful not to get too thick. 

GERMEA makes a healthy baby 



4 Cups Flour !/ 4 Lb. Butter 

!/ 2 Cup Molasses 4 Teaspoons Baking Powder 

1 Cup Milk % Lb. Citron 

3 Eggs 2 Lbs. Raisins 

1 Lb. Brown Sugar !/ 2 Nutmeg, Grated 

2 Lbs. Currants !/2 Teaspoon Allspice 

Cream butter, sugar and eggs; add molasses and milk and 2 cups flour; mix 
fruit with 1 cup flour and add spices and flavorings; lastly add cup of flour, well 
sifted with baking powder; bake in slow oven. 


1% Cups Flour 
1 Cup Sugar 
!/ 2 Cup Milk 

Cream butter in a large bowl; when creamy add gradually sugar, beating con- 
stantly; then add egg yolks, beaten very light, and milk; beat well; mix flour and 
baking powder; sift and add; beat 3 minutes and fold in egg whites, beaten stiff and 
dry; add flavoring before folding in egg whites; bake in 3 layer cake pans that have 
been well buttered and floured; when cooled, spread with boiled frosting and sprinkle 
tops and sides with almonds which have been blanched, shedded and delicately 
browned in oven. 


1'/2 Cups Flour 2 Teaspoons Baking Powder 

1 Cup Sugar 5 Eggs 

1 Cake Chocolate, Unsweetened 

Grate chocolate; add flour, baking powder and eggs beaten with sugar; beat all 
15 minutes and bake in layers. 


1 Cup Milk 1 Teaspoon Cornstarch, heaping 

Vz Cup Sugar 3 Eggs 

Butter, size Cherry 2 Teaspoons Vanilla 

Mix cornstarch smooth in cup of milk; beat eggs separately; add yolks to cup of 
milk and extract; warm; add butter and sugar; stir in egg whites, beaten when cool. 


1 Cup Flour 1/2 Cup Butter 
!/ 2 Cup Sugar 6 Eggs 

Put eggs and sugar in a bowl; place over pot of hot water and heat until warm; 
jbeat until cold; beat eggs and sugar until very light; add flour; mix until light, then 
add melted butter, mixing in lightly; pour into a round pan about 10 inches in 
diameter and bake in moderate oven about 25 minutes; when baked, take out and 
let cool, then cut into 3 layers, putting the following filling between layers. 


Work 6 ounces sweet butter until creamy; beat 4 egg whites to stiff froth; place 
5 ounces sugar in small saucepan with a little water; let boil until sugar forms a soft 
ball when dropped into cold water; when sugar is cooked pour it slowly into egg 
whites, stirring briskly; when cool add butter and some coffee extract, working 
together a few minutes; spread between cake layers. 


2 Cups Flour 4 Sour Apples 

2 Tablespoons Butter 2 Teaspoons Baking Powder 

1 Cup Milk 1 Teaspoon Salt 

Sift together flour, baking powder and salt; cut in butter until it is a fine powder; 
add milk and beaten egg; turn out on shallow, greased pan; pare, quarter and cut 
apples in thin slices; press sharp edges into dough; arrange in rows; sprinkle with 
sugar and cinnamon; bake about % hour. 


5'/2^Tablespoons Shortening !/ 2 Teaspoon Salt 

1 Cup Milk Strawberries 

2 Cups Flour 4 Teaspoons Baking Powder 

Mix flour, baking powder and salt and sift; into this mix well with knife or 
fingers the shortening; add milk, mixing with knife; toss the dough on a floured 
board, pat and divide dough in half; roll each half out to fit pan; place in two 
buttered pans and bake 15 minutes in hot oven; spread strawberries on top and 
between the two cakes; serve with whipped or plain cream. Any kind of berries or 
fruits may be used in the same way. 

Doctors recommend GERMEA for the baby 



2 Cups Flour I ffa^o h ns e Baking Powder 

{4 III a" 1 Teaspoon V.nlll. 

'/2 Cup Butter , , 

Sift flour, adding baking powder; sift again 3 times; cream sugar and butte 
thoroughly; add flavor, then flour and milk alternately; lastly add the stiffly beate 
egg whites; bake in two layers 25 to 30 minutes. 


1 Cup Sour Cream 1 Cup Nut Meats, Chopped 

1 Cup Sugar 

Cook together until it forms a soft ball when tried in cold water; take 
fire and stir until cool. CRRISTMAS NOV ELTY 

i c c u u p p B 8 u tr p 

% C Te P as B p U oon er Sod a 1/3 Cu'p Grapefruit Pulp 

1% Cups Flour 

Cream the butter, adding sugar gradually, beating all the time; add eggs, wel 
beaten till light, then fruit juice, then flour sifted with baking powder and soda; 
beat well and then fold in fruit pulp, cut in small pieces; bake; when cool, split and 
fill with the following: Yolks of 3 eggs, beaten till thick, and 1 cup sugar, adc 
gradually add % cup grape fruit juice and stir in grated rind of 1 lemon and 
tablespoon butter; cook until thick over hot water and cool before spreading; cut 
cake in small squares; frost with 2 tablespoons grape fruit juice and 1 tablespoj 
lemon juice made thick enough to spread with powdered sugar; before the frostmi 
is firm, place a little tree, cut out of citron, in the center and drip bits of fros :mg, 
colored red, on the branches. 


5 Cups Flour 1 Teaspoon Salt 

1 Cup Sugar 1 E 99 

% Cup Shortening 1 Teaspoon Vanilla, or 

1 Tablespoon Vinegar (strong) !/4 Teaspoon Mace, as preferred 

Cream shortening; add gradually sugar, then eggs, beaten very light, and % cup 
water, with vinegar added; sift flour with % teaspoon mace and salt, unless butter is 
used; then use % teaspoon; when well mixed knead briskly on moulding board for 1 
minute; cut off small piece of dough, roll with hands until size of lead pencil and 5 
inches long; form this into ring, joining ends neatly; roll a second piece, loop into 
first ring, join as before; this forms a "true lovers' knot"; bake in very moderate 
oven till delicate brown; when cool cover with an orange icing made of grated rind 
of 1 large orange, soaked in 3 tablespoons cool water % hour and wrung through a 
piece of cheese cloth and made just stiff enough with powdered sugar to cover knots 


4 Cups Flour 2 Tablespoons Melted Butter 

1 Cup Sugar !/2 Teaspoon Salt 

'/2 Cup Milk 2 Eggs 

3 Teaspoons Baking Powder Vanilla or Cinnamon 

Mix flour, baking powder and salt; sift 3 times; rub sugar and butter together; 
add well-beaten eggs, then flour and milk alternately and flavor; turn out on a well- 
floured board and roll out % inch thick; cut with doughnut cutter and fry in boiling 


3'/2 Cups Flour 3 4 Cup Butter 

1 Cup Sugar 4 Eggs 

1'/ 2 Cups Milk 2 Teaspoons Baking Powder 

Cream sugar with butter; add milk, egg yolks and flour; beat fully 20 minutes, 
then add baking powder, egg whites and flavor. Do not beat; fold in. Bake 40 
minutes as a whole or in layers. 


3'/ 2 Cups Flour 2 Cups Sugar 

1 Pint Milk 2 Eggs (beaten separate or together) 

% Cup Butter 1 Teaspoon Baking Powder 

Sift flour and baking powder together 3 times; add other ingredients; bake in 

The germ of the tcheat GERMEA is the most nutritious part 





Are Superior 

Mayonnaise Potato Chips 

Grated Cheese Vinegar 

Mustard Sausages 

Olives Cheese 

Pickles Fish 

Horseradish Oils 

Sausages, Etc., Etc. 

We aim to produce the best goods on the market 
and ask you to just try them 

At Your Dealer's 

The J. E. Shoemaker Co. 

Oakland San Francisco 




3'A Cups Flour '/2 Teaspoon Soda 

CUD Sugar Vz Teaspoon each Cinnamon, Cloves 

1 Cuo Butter and Allspice 

5 Tablespoons Sour Cream 1 Cup Blackberry Jam 

3 Eggs, beaten separately 

Cream together butter and sugar; add eggs and soda, dissolved in the sour cream; 
then add other ingredients and bake. 


Cups Flour 2 Eggs, well beaten 

Cup Milk 1 Teaspoon Cream of Tartar 

Cup Butter !/2 Teaspoon Soda 

Cup Raisins, Seeded 1 Nutmeg, Grated 

1/2 Cups Sugar 

Cream together the butter and sugar; add eggs, alternate with flour, sifted, and 
milk, sifted cream of tartar and soda, adding spices and raisins; flour well. 


2 Cups Sugar, Powdered Vanilla or 

3 Tablespoons Milk Lemon Extract 

Whip till creamy, and flavor. 


2 Cups Sugar, Powdered 3 Tablespoons Boiling Water 

Beat well; add small piece of butter. 


1 Cup Flour, Heaping 1 Teaspoon Baking Powder, 

Vi Cup Butter Heaping 

'/2 Cup Milk 2/3 Cup Sugar 

1 Egg 

Sift flour, baking powder, sugar and pinch salt together; drop the egg into butter, 
lightly melted, and add milk and beat; add other ingredients; bake in 2 layers or as 
cup cake. 


4 Egg Yolks (beat well) 1 Tablespoon Flour (heaping) 
1 Cup Sugar 1 Teaspoon Baking Powder 

1 Cup Chopped Dates (fine) Add '/ 2 Teaspoon Salt 

1 Cup Chopped Nuts (fine) Add Beaten Whites 

Beat and add to above 

Two layers. Cover with cream and lady fingers. Bake Vz hour in slow oven. 


1 Cup Flour 2 Teaspoons Soda 

1 Cup Molasses 1 Teaspoon Ginger, Heaping 

1 Cup Sugar 2 Eggs 

1 Cup Butter 

Heat the sugar, molasses and butter to boiling point; take from stove and stir 
in the flour while hot; let cool; add soda, dissolved in a little vinegar; add eggs; 
ginger in the flour; beat all the rest; knead enough flour in to roll out nicely. 


2 Cups Flour \\ Teaspoon Nutmeg 

1/2 Cup Butter >/ 2 Teaspoon Vanilla or Lemon 

>/ 2 Cup Sugar 3 Eggs 

Work butter into flour, sugar and eggs, well beaten; add nutmeg, vanilla or 
lemon extract; mix well; roll out to the thickness of about % inch thick; sprinkle 
powdered sugar over the dough; cut it with a biscuit or cake cutter, so that there 
will be a hole in center; lay them on flat tin plates and bake 10 minutes in quick oven. 


3 Cups Flour 1 Cup Raisins, Chopped Fine 
Cup Butter 1 Cup Walnuts, Chopped Fine 

1'/ 2 Cups Brown Sugar 1 Teaspoon Soda (scant), sifted In 
3 Eggs Flour 

' 4 Cup Water (scant) 


2/a Cups Flour 34 Cup Butter 

1|/a Cups Sugar 2 Teaspoc-ns Baking Powder 

1 Tablespoon Milk 3 Eggs 

Cream butter and sugar; add beaten eggs, sifted flour with baking powder and 
milk; roll out thin and cut in circles. 

GERMEA makes strength for babies 


1 Cup U Mllk I g"P s S "9 ar 

rr, 1 ^ B ,r er 2 T ""P'"' Baking Powd.r 

-wither Sfd e tak'e. addillg en Ugh fl Ur t0 makC a S ft d Ugh ' r thin ' 


1 Cup S Brown Sugar 1 T * as P on Soda 

,,. ' 1 Box ('/i Lb.) Cocoanut 

Mix well and drop from spoon on greased pans. 


1 Quart Molasses 
1 Cup Lard 


2 Ounces Soda 
1 Gill Water 

car < ful and not 

2 Teaspoons Ginger 

1'/2 Teaspoons Baking Powder 

Teaspoon Salt 


2yi Cups Flour 
1 Cup Sugar 
!/ 2 Cup Milk 
1/3 Cup Shortening 

Cream shortening; add sugar gradually, then egg^e!! beaten then the milk- 
mix flour, baking powder, salt and ginger and sift? chill thoroughly and rolPout 
rather thick; cut with a cutter shaped to represent a three-leaved clover- bake 
rather quick oven; cool and cover with frosting colored green, or cover with shredded 
cocoanut colored green; if cocoanut is used, brush over cookies verjT lightly with 
white of egg diluted with 1 tablespoon cold water and beaten tSer- to cSS 
cocoanut, dilute green coloring with a little water, turn into shallow dish add cocoa 
nut and stir with silver fork until cocoanut is evenly colored; dry before using 


This is a delicious dessert, simple of ingredients and quickly prepared 
Pick over and wash 10 or 12 prunes; soak several hours in cold water'to cover- 
cook in same water until soft, then remove stones and either chop orbeat into tinv 
fragments or rub through a sieve. If the souffle is to serve six oeonfe ' ? 
whites of 4 eggs, which will be sufficient; beat until the eggs fly from the whin, 
then add 4 tablespoons of granulated sugar, 1 for each eg? beX agaTn and add 
prunes; pile lightly m a baking dish and bake until light b?own in f moderate oven 
This pudding falls easily unless the baking pan is set in a heaw ";*l r " 5 
a couple of inches of hot water, With thg precaution Tt may^en's" aS fo? "hbrt 
time after baking, provided it is left in an open oven. 

The same foundation of eggs and sugar can be used in compounding other souffles 
adding dried apricots which have been cooked according to the method for prunes 
and beaten into small fragments. Raspberries in season make a delicious '" 
stewed figs can be acceptably utilized, and, in fact, almost any fruit can 
pressed into service, unless it is very juicy, like pineapple 

Notice Please do this 

Acknowledge receipt of "Cupid's Book" by returning postal 
card found elsewhere herein. 


GERMEA makes a happy baby 

Drink W-H-Y 

Now Js the Time to Start Right 
Use a Food and a Beverage 100 Per Cent Pure 



W-H-Y is a very nutritious, energizing and healthful Food Beverage, 
should be in use daily by every member of the family. 

W-H-Y may be used either Hot or Cold. 

W-H-Y is more nutritious than meat, contains over 450 calories of 
food value per cup and is rich in Vitamines. 

W-H-Y is a thoroughly balanced food which regulates the bowels, aids 
digestion, enriches the blood and is quieting to the nerves. 

W-H-Y is a wonderful brain and nerve builder. 

W-H-Y contains the essential parts of the finest grade of selected and 
nutritious Raisins, Figs, Walnuts, Peanuts, Barley, Wheat and Celery, 
prepared in such a careful and scientific manner that they lose none of 
their valued health and body-building properties. 

Upon request and receipt of your name and address we shall be pleased 
to send you a bottle of 


"Health and Happiness in Every Bottle" 


Pasadena, California, U. S. A. 





Hygienic Health Food Co. 


SPECIALLY recommended and used by physicians for stom- 
^ ach ailments constipation, indigestion, sour stomach and 
sick headache, and as economical, staple foods 'for everybody. 



Eaten Daily in Place of Bread will 
Keep the System in Perfect Order 



For Sale 
By Leading Grocers 




Berkeley 3706 Berkeley, California 



BREAKFAST FOOD are every-day foods for everybody. If you are 
afflicted with constipation, indigestion, sour stomach, or sick headache, 

it is preferable and the best results will be secured by eating the Crack- 
ers dry, very slowly and masticating well. 




Soak Grants Hygienic Crackers until 
soft (preferably over night). Fry. Salt 
and butter to taste, covering with honey 
or syrup. 

with Grants Hygienic Crackers 

Soak Crackers until soft. Fry ham or 
bacon. Fry Crackers in the grease. 
Place bacon or ham on Crackers. Serve, 
salting to taste. 

on toasted Grants Hygienic Crackers 

Soak Crackers until soft. Toast Crack- 
ers on toaster or in oven (or fry). Poach, 
boil, fry or scramble eggs. Place eggs 
on toasted crackers. Serve, salting and 
peppering to taste. 

with Grants Hygienic Crackers 

Soak crackers until soft. Fry crackers 
on one side. Put heaping tablespoon 
grated cheese (Eastern) on each cracker. 
Turn over and fry. Serve hot and salt 
to taste. 

with Grants Hygienic Crackers 

Soak crackers until soft. When ready 
to use place in oven to heat and toast. 
Cook peas and thicken with flour which 
has been stirred in milk. Add salt and 
butter. Cut crackers in strips and pour 
the creamed peas over them. Serve hot. 

with Grants Hygienic Crackers 

Soak crackers until soft. Have freshly 
cooked or hot canned asparagus and a 
cream sauce ready. Heat crackers in 
oven. Butter hot crackers. Cut aspar- 
agus into short pieces and place on 
crackers, covering with cream sauce. Salt 
and pepper to taste. 


Break crackers into small pieces. Put 
berries or fruit (any kind) and juices at 
side of dish. Cover with whipped cream. 


Beat together 1 cup Grants Hygienic 
Breakfast Food, 2 cups milk (or water), 

1 egg, Vz teaspoon salt. Add more mlik 
if necessary. Fry. 


Mix together 2 tablespoons Grants 
Hygienic Breakfast Food, 2 tablespoons 
mayonnaise, 1 cup finely chopped chicken, 
V* cup finely ^chopped celery, and shred- 
ded lettuce. Add whipped cream until 
soft enough to bind. Lay on lettuce 
leaves, add dressing, chopped sweet 
pickle and a little parsley. 


Beat to stand white of one egg. Add 

2 tablespoons Grants Hygienic Breakfast 
Food, and cream together. Add (a little 
at a time) a small pimento cheese. Add 
whipped cream until soft creamy balls 
can be formed. Shred a portion of head 
lettuce, mix with 2 tablespoons mayon- 
naise. Salt. Form the shredded lettuce 
and mayonnaise in 3-inch strips, lay in 
lettuce leaf, add ball on top, add more 
mayonnaise and sliced hard boiled egg. 
(Enough for 6 persons.) 


Beat to stand whites of 2 eggs, add 
2 tablespoons Grants Hygienic Breakfast 
Food, mixing well together. Add % cup 
chopped celery and salt to taste. Shred 
one can crab and add to mixture together 
with a little mayonnaise. Place on let- 
tuce leaves and cover with mayonnaise. 





Beat 4 eggs, add 2 tablespoons Grants 
Hygienic Breakfast Food, then 1 cup 
milk. Mix well, salt and fry. 


Beat 3 eggs, add 2 tablespoons milk, 
and 1 tablespoon Grants Hygienic Break- 
fast Food. Salt and add }4 cup grated 
cheese. Serve as omelet or drop by 
spoonful and fry. 


Take 6 firm ripe tomatoes, cut off tops 
(set tops aside). Remove portion of in- 
side of tomatoes and place in a bowl. 
Chop part removed from tomatoes, add 1 
tablespoon sugar, % teaspoon salt, }4 
teaspoon paprika, 2 tablespoons Grants 
Hygienic Breakfast Food. Mix well, add- 
ing enough water to form ball (make six 
balls to fit tomatoes). Put a piece of 
butter on top of ball, and place ball in- 
side tomato. Replace tops of tomatoes 
and bake. Serve hot. 

If desired, chopped onion or onion 
juice may be added and either Spanish 
dressing or mayonnaise may be served 
on top. 

(Stuffed Bell Peppers may be pre- 
pared in similar manner.) 


Take 2 cups Grants Hygienic Break- 
fast Food, add 1 cup water, % teaspoon 
salt, add can of salmon and mix together. 
Break 2 eggs and cut with knife until 
thoroughly mixed. Add this to salmon 
mixture and form into roll. Beat third 
egg and cover roll and bake. 

Make a sauce of milk (or half milk 
and half water). Thicken with flour. 
To 1 cup milk use 1 teaspoon flour. Salt 
to taste. When thickened, add chopped 
hard boiled egg. 

Pour sauce over baked salmon roll, and 


Mix together juice of 1 can peaches 
(or if fresh fruit is used, 1 cup water), 
1 cup Grants Hygienic Breakfast Food, 

~Vz cup sugar and 1 egg. Bake and serve 
with whipped cream. 


Mix together 1 cup Grants Hygienic 
Breakfast Food, 2 beaten eggs, 2 cups 
raisins, 1 cup currants, citron shaved in 
small pieces, suet finely chopped (about 
tablespoonful), teaspoonful cinnamon and 
a dash of allspice. 

Bake or use double boiler. Serve with 
sherry sauce, or cream together pow- 
dered sugar and butter, adding any 
flavor desired. Sprinkle with chopped 


To 1% cups Grants Hygienic Break-* 
fast Food add 1 cup water, % cup sugar, 
and 1 can shredded pineapple. Mix well. 
Bake about 20 minutes. Serve with 
whipped cream. 


Beat 2 eggs, add % teaspoonful salt, 
and sugar. Add 1 cup each of milk and 
Grants Hygienic Breakfast Food. But- 
ter tin or glass dish. Pour in ingredi- 
ents and bake as custard. When cool 
flavor, and serve with sweetened whipped 


Mix 1 quart cream, 1 pint milk, 1 
tablespoon vanilla, 1 cup sugar and a 
little salt. To this add 1 cup Grants 
Hygienic Breakfast Food. Mix well and 

Serve, pouring over each dish crushed 
strawberry syrup, and sprinkling with 
chopped nuts. 


Mix 1 pint cream, 1 cup milk, V* tea- 
spoon salt, 1 cup sugar, 1 cup crushed 
strawberries and 1 cup Grants Hygienic 
Breakfast Food. Freeze. Serve, pour- 
ing over same boiled hot chocolate. 

(Hot boiled chocolate may be made as 
follows: Take 2 cups sugar, one-half 
cup milk and 2 tablespoons chocolate 
Boil till thick.) 

If you cannot obtain our foods from your grocer, tell us his name and we will 
deliver same prepaid to you at the following prices: 

Grants Hygienic Crackers 30c per pkg. 

Grants Hygienic Breakfast Food 20c per pkg. 

Keepwell (Malt Syrup) Cracker _30c per pkg! 

Lotz "Sacchar" Cracker 25c per pkg! 

HYGIENIC HEALTH FOOD CO., Station "A", Berkeley, California 


IN \v\ i i 

250 Doctors RECOMMEND 








Especially for 



What the Editor of HEALTH Says: 
Hygienic Health Food Co., 

Berkeley, Cal. 

Gentlemen: I have made a test of the "Sacchar" Cracker 
and find it to be good for encouraging proper mastication and 
easily digested. It ought to prove a valuable staple for those 
suffering from diabetes, indigestion and constipation. 
Yours very truly, 



Statistics show that seven out of ten persons are afflicted with some 
stomach ailment constipation, dyspepsia, sick headache, or sour 


Our foods have cured these ailments and have saved the lives of 
thousands. From one side of the continent to the other they are recom- 
mended and eaten by doctors and physicians. (We have their testi- 


Our foods are not Medicated, but are composed of a blend of coarse 
ground grains and vegetable oils so scientifically combined that their 
natural properties provoke the bowels to their normal healthy action. 


Try eating our foods one meal a day for a week and see how much 
better you feel and how mu.-h you save Once tried not denied. 

Beware of Imitation*, oi Our Products 

Manufactured and Guaranteed by 

Hygienic Health Food Co, 

Seventh and Allston, Berkeley, Cal. 




1'/2 Cups Flour Pinch Salt % Cup Lard 

Sift together dry ingredients thoroughly; work in lard with knife or rounding 
edge of a tablespoon or spatula; moisten to a dough with cold water; put lightly on 
floured board and roll thin ready for use. 


About 4 Tart Apples !/2 Cup Sugar 

Peel, core and slice apples thin; line pie pan with paste; put in apples, sugar and 
a little water; wet edges, cover with paste rolled out very thin; bake in moderate, 
steady oven until apples are cooked. 

Note. Any green fruit pies can be made in similar'manner to above. 

Note. To prevent juice of pies boiling out into oven wet the edges when upper 
and lower crusts are joined with thin paste made of 1 teaspoon flour and 3 of water, 
instead of clear water. Adding cinnamon and butter will improve. 


1/2 Cup Sugar 2 Eggs 

2'/ 2 Cups Milk 1 Lemon 

1'/2 Tablespoons Cornstarch 

Mix cornstarch with a little milk; heat balance of milk and when it boils stir in 
cornstarch and boil 1 minute; let cool and add egg yolks, 2 heaping tablespoons sugar 
and grated rind and juice of lemon, all well beaten together; use a deep pie pan lined 
with paste and fill with mixture; bake slowly % hour; beat the egg whites to stiff 
froth and gradually beat in remainder of sugar; cover pie with this and brown slowly. 


5 Teaspoons Flour 1'/2 Cups Boiling Water 

1 Cup Sugar 4 Eggs 1 Lemon 

Beat egg yolks and whites separately; add to yolks the sugar, flour, lemon juice 
and grated rind and lastly boiling water; cook in double boiler and when it begins to 
thicken add % of beaten egg whites; stir this thoroughly and cook it until thick as 
desired; use remainder of egg whites for meringue to top off pie; after custard has 
cooled fill a baked shell of pie paste, pile meringue on top and bake in a very slow 
oven until meringue is brown. 


1/3 Cup Flour or Cornstarch 6 Eggs 

3 Cups Milk 1!/2 Cups Sugar 

1 Cup Butter 

Mix and flavor to taste; sufficient for 3 pies; bake pie crust first. 


1 Cup Butter !/2 Cocoanut (Grated) 

2 Cups Powdered Sugar 6 Eggs 

Cream butter with sugar; beat in cocoanut; fold in lightly the stiffened egg whites; 
turn into a deep pie pan lined with puff paste; bake in quick oven. Eat cold with 
powdered sugar and cream. 


1/2 Cup Sugar V* Teaspoon Allspice 

1/2 Cups Milk !/4 Teaspoon Cloves 

1 Cup Stewed Pumpkin 2 Eggs 
i/i Teaspoon Ginger 

Beat eggs; add sugar, pumpkin and spices; beat thoroughly; then add milk and 
mix thoroughly; bake in pie paste crust. 


2 Cups Squash 1 Teaspoon Cinnamon 
1'/2 Cups Milk '/2 Tablespoon Ginger 

1 Tablespoon Melted Butter 2 Tablespoons Molasses 

1 Cup Brown Sugar 2 Eggs 

Mix in order given; strain into a deep plate lined with paste. 


1 Teaspoon Flour 1 Cup Stewed Rhubarb 

1 Cup Sugar 1 Egg and Pinch Salt 

Stir flour into other ingredients; bake without top crust and frost. 

GERMEA makes a happy baby 


1 Cup Seeded Raisins 1 Tablespoon Sugar 

1 Tablespoon Butter 1 Teaspoon Vinegar 

Cook raisins in enough cold water for 1 pie; add butter; mix all together; bake in 
two crusts. 


2 Boxes Berries 1 Cup Cream (Small) 
1i/ 2 Cups Powdered Sugar Vz Lemon 

Wash berries; add 1 cup sugar; let stand at least two hours in ice box, then put 
through cheese cloth; add balance of sugar, 1 cup water, juice of % lemon and cream; 
freeze. This mixture makes about a quart. 

Grate the rind of lemons into a bowl and squeeze in the juice; make a boiling 
syrup of sugar and half water and pour it hot on the lemon rind and juice; let it 
remain until cold, then add rest of water; strain the lemonade into a freezer and 
freeze as usual and at last add whites whipped to a firm froth; beat and freeze again. 
The scalding draws the flavdr from the lemons. It should never be boiled and fewer 
lemons used when they are very large. This ice is perfectly white. 

Note. Loganberry, raspberry, blackberry, gooseberry, elderberry or grape pie 
may be made as above, using more sugar with some. 

Lbs. Boiled 

Lbs. Beef Suet 

Lbs. Currants 

Lbs. Raisins 

Lb. Citron 

Lb. Candled Lemon 
!/2 Lb. Orange Peel 
3 Lbs. Peeled Apples 


Beef 2 Lbs. Sugar 

2 Ounces Ground Spices (equal 
proportions of Nutmeg, Cloves 
and Cinnamon) 
Grated Rind of 6 Oranges 
6 Lemons 

1'/ 2 Pints Boiled Cider or Strong 
Grape Juice 

Thoroughly clean currants and raisins; cut citron in small pieces; remove skin 
from and cut suet up fine; place these with the lemon and orange peel, currants, 
raisins and candied lemons in an earthen jar; chop apples and add; trim meat lean 
and clear (see that it weighs 2 Ibs. when trimmed); chop this and add to rest; then 
add sugar and spice; mix all together; then add cider or grape juice and cover jar; 
over it place a cloth and tie firmly to exclude the air and prevent evaporation. The 
mincemeat should be kept in a cold place. It is better to stand a week after being 


Stands for the name 
of the firm 

The J. E. Shoemaker Co. 



stands for the name of 
the brand. The shoe- 
makers will stick to the 

last for the sole purpose 

of producing the best goods on the market. 


Oakland "At Your Grocer's" San Francisco 




2 Quarts Milk 1 Tablespoon Vanilla or 

3 Cups Sugar Lemon Extract 

Stir together and freeze, allowing plenty of room in freezer for expansion. 


4 Cups Milk 1 Tablespoon Vanilla or 
1!/ 2 Cups Sugar 4 Eggs Lemon Extract 

Prepare and cook ingredients in the same general way as given in the following 


5 Cups Milk 1 Tablespoon Vanilla or 
1 Cup Sugar Lemon Extract 

4 Egg Yolks 1 Pinch Salt 

1 Tablespoon Gelatine 

Make a custard of milk, sugar, eggs and salt; bring to a boil; remove from fire 
and add gelatine, melted in a little warm water; cool, strain and flavor; whip the 
cream; add it to custard and freeze after it has become cold. 


1 Cup Sugar 1 Cup Boiling Water 

1 Quart Cream Vanilla 

Melt % cup sugar in frying pan and when brown add the water; let simmer 10 
minutes; strain; add cream and % cup sugar; flavor and freeze. 


2 Squares Chocolate 2 Pints Milk 

3 Cups Sugar 2 Pints Water 

!/2 Pint Milk 1 Tablespoon Gelatine 

'/a Pint Water (Hot) 

Dissolve chocolate in 2 tablespoons boiling water; add this with the sugar to the 
hot milk; boil until it foams, stirring, as it burns quickly; add the 2 pints milk and 
water; when just lukewarm remove from fire and stir in quickly the gelatine, dis- 
solved in warm water; let stand in cool place until set firm and cool, then freeze. 


7 Oranges 4 Egg Whites 

2 Lemons 2'/ 2 Pints Sugar 

Boil sugar in 2% quarts water about 15 or 20 minutes; cool; add strained juice 
and when almost frozen add beaten egg whites and freeze. This will make about 5 
quarts of ice. Serve in sherbet glasses or orange cups. 


1 Pint Lemon Juice 2 Ounces Gelatine 
Vz Glass Orange Juice 2 Cups Sugar 

Soak gelatine over night in % pint water; in the morning add 3 quarts of water 
and let it come to a boiling point; strain fruit juice, add sugar (to taste) and freeze. 


2 Pints Milk 2 Cups Sugar Juice of 3 Lemons 
Dissolve sugar with milk; add lemon juice slowly and freeze. 


3 Lemons 2 "A Cups Sugar 
1 Orange 1 Egg White 
1/2 Cup Pineapple (Shredded) 1 Quart Water 

Boil water and several slices of lemon and orange peel 10 minutes; cool; add 
juice and pineapple; freeze; when almost frozen add egg white, beaten. 




Let us help you furnish the new home. Our lines of distinc- 
tive house decoration are new and moderately priced. Start 
right and have your home practically and beautifully dec- 




Baskets of every kind Incense and Incense Burners 

Pine Cone Flowers Antique Furniture 


be Copper Shop 


Telephone Lakeside 2427 
632 Fourteenth Street Oakland, California 




2 Cups Flour !4 Cup Butter 

/2 Cup Sugar 3 Tablespoons Baking Powder 

1 Cup Milk /2 Teaspoon Salt 

1 Egg, Well Beaten 

Cream the butter; add gradually sugar and egg; stir together thoroughly the flour, 
baking powder and salt and add alternately with milk to first mixture; bake in mod- 
erate oven 35 minutes; serve with vanilla or hard sauce, crushed berries, juicy fruits, 
jellies or preserves. 


/2 Cocoanut / 2 Cup Sugar 

/4 Loaf Bakers' Bread 1 Cup Butter 

1 Pint Milk 3 Eggs 

Grate cocoanut; stew slowly in milk; pour this on bread; when cool add sugar 
and butter beaten to a cream, then add eggs and bake. Bread Pudding Leave out 


2 Cups Flour 1/ 2 Cups Suet, Chopped Very Fine 
/2 Cup Citron 1/ 2 Cups Raisins (Seeded) 

1/2 Cup Milk 1/2 Cups Currants (Mashed and 

/ 2 Cup Orange Marmalade Picked) 

4 Eggs 1 Teaspoon Baking Powder 

1/2 Cups Sugar 1 Teaspoon Cinnamon 

1/2 Cups Coffee (Liquid) 1 Teaspoon Each Cloves and 

1/2 Cups Grated Bread Nutmeg 

Mix all together in large bowl; put in well-buttered mould; set in saucepan with 
boiling water to reach half way up its sides; now steam 3 or 4 hours; turn out care- 
fully on dish and serve with cider or hard sauce. 


i/ 2 Lb. Prunes 2 Eggs 

1/4 Cup Sugar / 2 Tablespoon Lemon Juice 

Wash prunes and soak over night; cook in same water until quite soft; remove 
stones and press prunes through a potato masher; add sugar and cook 5 minutes; 
beat egg whites to very stiff froth; add this, with lemon juice, to prune pulp, stirring 
in lightly with a folk; put all in a buttered shallow dish and bake 20 minutes in a 
slow oven; serve with cream or custard made from egg yolks. 


1 Pint Flour 1 Teaspoon Baking Powder 

1 Teaspoon Butter J4 Teaspoon Salt 

% Cup Milk Berries 

Sift flour with baking powder; mix into this the butter and salt; add milk and 
roll out l /3 inch thick; spread plentifully with any kind of berries; sift sugar over and 
roll; bake % hour and serve hot with sauce. 


1 Cup Sugar Tart Apples 

1 Tablespoon Flour (Large) 1 Pint Hot Water 

Make a fairly rich biscuit dough; pare and slice apples (a fluted potato slicer is 
fine for this); roll dough out % inch thick; cover with the sliced apples; roll up like 
jelly cake; cut slices from this roll % inch thick and place in a bake pan, not too close 
together; now mix together the sugar and flour in a saucepan; add gradually the hot 
water and cook until clear, stirring constantly; dip this same, flavored to taste, over 
dumplings and place at once in oven or steam cooker and cook 45 minutes; if 
steamed, place in oven few minutes to brown slightly. 


4 Cups Tapioca Sugar and Salt 

4 Large Apples, Sound 

Soak tapioca over night in water; next morning add a small pinch of salt and 
set on back of range and cook until clear; select apples of cooking variety; scoop out 
the stem end and fill with sugar; sprinkle lightly with cinnamon; place in a casserole 
or granite baking dish; pour over them tapioca and bake in hot oven until apples are 
soft; serve hot with hard sauce. 

GERMEA makes strength for babies 



1 Lb. Dried Apricots 2 Cups Whipped Cream 

1 Cup Sugar 

Wash apricots and soak for several hours, or over night, in 2 cups water; pour 
off the water into a saucepan; add the sugar and cook for 5 minutes, or until a thick 
syrup is formed; pour this syrup over the apricots; cool and put through a sieve, 
using only enough syrup to make a soft pulp with the fruit; add to the whipped cream 
and serve very cold with whipped cream on top. 


4 Cups Flour 1 E9S 

1'/ 2 Cups Butter Fruit 


A large pie baked in shallow tins about 1% inches in depth, with bottom and top 
crusts, glazed and sugared on top and cut put in squares and triangular pieces. Fine 
puff paste is too rich for this purpose; ordinary pie crust made with butter and flour 
is best. Cover the bottom of pan with a sheet of paste rolled quite thin; fill with ripe 
peeled peaches; sprinkle over them half their weight of sugar and a little nutmeg; 
cover with another thin layer of paste and bake about 45 minutes; when half done 
brush over the top with egg and water and sprinkle sugar over; put back and bake to 
a rich color; if fruit is too dry make a sauce. All sorts of fruit, fresh or canned, may 
be used. Canned fruits should be stewed down until juice becomes thick. 


3 Cups Flour !/2 Teaspoon Salt 

1 Cup Molasses '/a Teaspoon Cloves 
!/2 Cup Milk '/2 Teaspoon Allspice 
1/3 Cup Butter !/2 Teaspoon Nutmeg 

4 Teaspoons Baking Powder % Lb. Dates, Cut in Pieces 

Melt butter; add to molasses and milk; sift together flour, baking powder, salt 
and spices and add with dates; put into a buttered mould and steam 2% hours; serve 
with cider sauce. 


1/2 Cup Rice 1 Tablespoon Lemon Rind (Chopped 

1/2 Cup Sugar Fine) 

1/2 Pints Milk Large Pinch Salt 

Put rice, washed and picked, sugar, salt and milk in quart pudding dish; bake in 
moderate oven 2 hours, stirring frequently for the first 1% hours, then allow it to 
finish cooking with light brown crust, disturbing it no more; eat cold with cream. 


2 Cups Flour, Graham or Whole >/ 2 Teaspoon Salt 
Wheat !/2 Teaspoon Soda 

1/2 Cup Molasses '/4 Teaspoon Cloves 

1 Cup Milk V* Teaspoon Allspice 

1 Cup Raisins !4 Teaspoon Nutmeg 

2 Tablespoons Shortening 

Mix and sift flour, salt, soda and spices; add milk, molasses and melted short- 
ening; beat well and stir in raisins, seeded and cut in small pieces; turn into a well- 
greased mould; tie the cover on firmly and steam for 2% hours; serve with liquid or 
hard sauce. 


!/2 Cup Flour 1 Cup Citron 

% Cup Suet 3 Eggs 

S'A Cups Stale Bread 1'/2 Cups Dark Sugar 

l'/4 Cups Raw Carrots V* Teaspoon Cloves 

1 Teaspoon Baking Powder ' 2 Teaspoon Nutmeg, Grated 

1 Lemon 1 Teaspoon Cinnamon 

1 Cup Raisins, Seeded 1'/ 2 Teaspoons Salt 

% Cup Currants 1 Tablespoon Vinegar (Strong) 

Cream in a warm bowl, with the hand, finely chopped suet; add grated carrot, 
fine stale bread crumbs from inside baker's loaf; mix these well and add grated lemon 
rind and vinegar; beat egg yolks very light and add gradually sugar; beat these two 
mixtures well together; sift flour with baking powder, salt and spices; mix seeded 
raisins, currants and citron cut in small pieces; stir this into other mixture; beat well 
and then lastly fold into it egg whites, beaten stiff; turn into a buttered mould and 
steam 3% hours; unfold on a hot dish and garnish with holly berries and leaves; 
serve with liquid sauce. 




!/4 Cup Butter !/ 2 Teaspoon Lemon or Vanilla 

!/ 2 Cup Sugar, Powdered or a Little Nutmeg 

Rub butter to a cream in a warm bowl; add sugar gradually and flavor; pack it 
smoothly in a small dish; stamp it with a butter mould or the bottom of a figured 
glass; keep it on ice till very hard or pile it lightly on a fancy dish, like Snowdrift 


1 Cup Sugar 2 Eggs 

!/ 2 Cup Butter 1 Teaspoon Nutmeg 

Beat sugar and butter to white cream; add egg whites; beat few minutes; add 
boiled cider and nutmeg; put on ice until needed. 

CIDER SAUCE (formerly Brandy Sauce) 

!/2 Tablespoon Flour 3 Tablespoons Cornstarch 

2 Tablespoons Butter, Rounded 1 Teaspoon Vanilla 
% Cup Sugar, Brown Pinch Salt 

2 Tablespoons Boiled Cider 

Melt % the butter; add flour, cornstarch and salt; when well blended, add 1 pint 
hot water gradually and cook 5 or 6 minutes; then add sugar; cook a minute; add 
vanilla and cider; remove from fire; add balance of butter and beat until very smooth; 
strain if necessary; serve with steamed pudding. 


1/3 Cup Sugar 1 Pint Cream 

Put sugar in spider, stir over fire until melted and light brown; add very grad- 
ually % cup boiling water and simmer 10 minutes; or melt sugar in saucepan; add 
cream and set over hot water until the caramel liquefies. 


1 Cup Sugar 2 Tablespoons Cornstarch 

2 Cups Hot Water 1 Lemon 2 Tablespoons Butter 

Mix sugar and cornstarch; add boiling water gradually, stirring it all the time; 
cook 8 or 10 minutes; add lemon juice and butter; serve hot. 


1 Teaspoon Cornstarch 3 Oranges 

2 Tablespoons Sugar 

Mix cornstarch and sugar; squeeze juice of oranges and heat it; when sufficiently 
hot add cornstarch and sugar and cook till clear. 


'/a Cup Sugar 1 Teaspoon Cornstarch 

1 Cup Milk 1 Cup Berries, Mashed 

1 Tablespoon Butter 

Cream together sugar and butter, berries and milk; wet cornstarch in enough 
milk to dissolve it and stir in slowly; let boil 3 minutes and serve. 


Use or not, as desired. Melt 2 tablespoons butter in small saucepan; add 1 
tablespoon cornstarch; mix well; add 1 cup water and bring to boiling point, stirring 
all the time; then add % cup brown sugar and % teaspoon vanilla. 







You have had Chocolates where you have looked through the 
box seeking another "like the last one." In the Ma Belle box 
all are equally delightful with the greatest assortment of 
dainty confections it is possible to give. Each succeeding 
"Ma Belle" Chocolate is not like the last one it is just a little 
better and the very last one makes you want another box. 
That is the secret of Ma Belle Individuality. 

"Keep Your Wife Your Sweetheart and let Her be the Judge" 

Ma Belle Chocolates 

Made in Oakland 

475 Nineteenth Street, near Broadway 

Phone Lakeside 536 

For sale at all first-class cigar stores, drug stores and candy stores 
who do not manufacture 


"Sweets for the Sweet" 


2 Cups Sugar 1 Cup Molasses 

1 Cup Milk 2 Squares Chocolate 
Butter (Size of Egg) Vanilla 

Cook until crisp; beat until it sugars; pour on buttered pan; cut into squares. 


2 Cups Sugar 1 Cup Nuts 
'/ 2 Cup White Syrup Vz Cup Water 
2 Egg Whites 

Cook together sugar, syrup and Vz cup water until it hardens in cold water or 
cracks against the cup; beat egg whites to a stiff froth; when the syrup is ready pour 
slowly into the egg whites and beat hard until it is stiff; add nuts and flavoring before 
syrup gets cold; put in a deep dish, so as to slice it when cold. It is fine. 

2 Cups Brown Sugar 1 Cup Walnut Meats (Chopped) 

1 Cup Cream 1 Large Piece Butter 

Cook sugar and cream until done; add nuts; take off stove and let cool 5 minutes; 
then beat till right consistency. 

% Cup Butter 1 Cup Molasses 

2 Cups Sugar 1/3 Cup Vinegar 

Cook all together, stirring until brittle when dropped in cold water; pour into 
butter tins and mark for breaking before cold. 


2 Cups Sugar 1 Teaspoon Cream Tartar 

Butter, Size Walnut 1 Tablespoon Vinegar 

1 Cup Water Vanilla Extract 

Boil until threads; cool and pull. 


2 Cups Sugar 1/3 Cup Butter 

% Cup Milk 1 Teaspoon Vanilla or Lemon 

Stir until it begins to boil, but not again; cook until it turns a light brown (20 to 
25 minutes); pour out on buttered tins; when partly cooled mark off in squares. 


1'/ 2 Lbs. Sugar !4 Cup Water 

'/4 Cup Cream 1 Pint Cocoanut (Grated) 

Boil together 10 minutes; add cocoanut; boil 10 minutes more; pour out on 
buttered dish; when cool cut into bars. 


Take 3 red roses, 3 cups honey, 1 cup water, put in saucepan over fire, bringing 
it gradually to the boiling point; add rock alum the size of a bean and continue boil- 
ing till syrup is thick. Strain through a cheese cloth while still hot. Put away in 
glasses or jars. Any other flower, not poisonous, can be used. Clover, lilac, lily of 
the valley or anything bees love to gather. In bulk as large as 3 roses. This is won- 
derfully pleasing. 


1/2 Pint Cream '/ 2 Cup Walnut Meats 

1 Cup Marshmallows 2 Oranges (Pulp) 

Whip cream; beat egg whites stiff and fold together lightly; add marshmallows, 

nuts and orange pulp, a little powdered sugar if desired; serve in sherbet cups with 

a candied cherry on top. 


Health and Happiness 

Why Candies and Cakes Are Good for Even the Children 

(Johns Hopkins University) 

Several alert, intelligent correspondents beg me to give the facts 
which make me disagree with the general statement that sugars, candies 
and sweets "are not good" for children and old persons. 

There are many facts to convince open-minded persons that sugary 
articles are not only beneficial, but decidedly necessary to children of the 
first as well as the second childhood. 

The intuitive and instinctive hunger of the tissues of youngsters for 
candies and cakes is theirs by virtue of necessity. It is "the call of the 

Sugar is required by the muscles and spent muscles hunger for it. 
The muscular activity and play of little ones burns up the reservoirs of 
stored sweets. The mouth is then notified and the craving must be sat- 
isfied preferably after meals and between meals never immediately 
before the next meal. 

Experiments prove that sugar in the blood is, perchance, its main, 
essential nutriment. The heart is practically all muscle, and an insuf- 
ficient amount of sugar eaten by anyone who is active in a muscular 
way may make a deficit in the amount of sugar in the blood, a condition 
that can interfere with the growth and vitality of the heart. 

A sensation of oppression or of pain around the heart after exercise 
may often be relieved by eating candies and sweets. 

In elderly persons, sudden death has been known to occur, and in 
others has been diverted because of a paucity of sugar in the blood. 
Sugar given by the mouth is not reliable then. It must be infused in the 
form of grape sugar with the victim in bed. 

Commonly enough, in many with heart disorders, permanent im- 
provement in the general physical condition of those with certain types 
of heart disease takes place when a daily injection of half a pint of a 
20 per cent grape sugar mixture is infused. 

Finally it has been proved objectively and experimentally that nearly 
95 per cent of the infused sugar disappears at once from the blood and is 
taken up greedily by the muscles of the heart and the arteries, the liver 
and the muscles in general. 

Belle Chocolates Will Satisfy' 





11/2 Squares Chocolate 1 Cup Sugar 

3 Tablespoons Milk '/2 Teaspoon Vanilla 

Melt chocolate; add Vz cup sugar and milk; stir until smooth; add remainder of 
sugar; cook over hot water 20 minutes, then add vanilla. 

1 Lb. Brown Sugar 2 Eggs 

1 Cup Milk Vanilla 

Boil sugar and milk until it will harden when dropped into cold water; beat yolks 
of eggs and whites separately, then combine them; gradually pour the hot syrup over 
them, beating all the time; add flavoring and beat until cool and quite thick. 


% Cup Cream 1 Egg White 

l /4 Cup Powdered Sugar '/ 2 Teaspoon Vanilla 

Set medium-sized bowl in pan of crushed ice, to which water has been added; 
place cream in bowl and beat until stiff with wire whip or, if possible, use patent cream 
whipper; whip up well that air bubbles may not be too large; add sugar, egg white, 
beaten stiff, and vanilla; keep cool. 


2 Cups Sugar, Powdered % Cup Butter 

Beat thoroughly; use strong, black coffee for Mocha Cake. Use chocolate if 


1/2 Cup Fruit (Chopped Fine) \/ 2 Cup Nuts (Chopped Fine) 

You may use walnuts, almonds, pecans, hickory or hazel nuts, figs, dates, raisins 
or selected prunes. Add to frosting separately or in combination. 


2 Ounces Chocolate Vanilla 

!/2 Cup Milk 2 Egg Whites Powdered Sugar 

Boil chocolate and cream; add vanilla when cool; beat whites to stiff froth; add 
the sugar until stiff enough to cut; combine the two mixtures; beat and spread. 


l/i Lb. Marshmallows 1 Teaspoon Vanilla 

>/ 4 Cup Milk or Water 2 Egg Whites 

Break marshmallows in pieces; add milk or water; put in double boiler over boil- 
ing water; stir until melted; take from fire and while hot pour into the well-beaten egg 
whites; add vanilla. 


1 Cup Sugar 1 Teaspoon Flavoring 

1/3 Cup Water 1 Egg White (Large) 

!/4 Teaspoon Cream of Tartar 

Beat egg white until frothy; add cream of tartar; beat until stiff and dry; make 
syrup of sugar and water; when it has reached the honey stage, or drops heavily from 
spoon, add 5 tablespoons slowly to egg, beating in well; then cook remainder of syrup 
until it threads and pour over egg, beating thoroughly; add flavoring and beat unitl 
cool enough to spread. 


1 Cup Powdered Sugar !/4 Teaspoon Vanilla 

1 Teaspoon Cocoa About 2 Tablespoons Cold 

2 Tablespoons Butter Coffee (Very Strong) 

Cream butter; add sugar and cocoa gradually; add vanilla, then coffee, gradually 
until mixture is smooth, creamy and thick enough to spread. 


1'/ 2 Cups Sugar 1 Cup Water 2 Egg Whites 

Boil sugar and water until it threads well; pour over the egg whites, well beaten, 
beating all the time; when partly cool add % cup chopped pineapple. 


W-H-Y Should Not- 

-Prosperity, Health and Happiness go With You 
All Through Life? 


Our wish is that you may always be as happy and your prospects as 
bright as on that long-to-be-remembered the happiest day in all your 
life "Your Wedding Day." 
One of the first things to standardize in the home is the table beverage. 

Drink W-H-Y 

not only as a beverage, but consider its food and medicinal values. While 
W-H-Y is the most highly concentrated food known today, it also con- 
tains wonderful medicinal values. 

Every woman should know how to live without pain, how to 
keep that charm, that youthful vigor and beautiful com- 

W-H-Y gives that pink tint to the cheeks, that sparkle to the eye 

which is so much coveted by young and old alike. 

W-H-Y cleans up that pimply, sallow skin and it becomes clean and 


W-H-Y is invigorating and at the same time quieting to the nerves. 

W-H-Y strengthens and builds both body and 
nerves by virtue of its being an Absolutely 
Balanced, Pure Food. 

W-H-Y is not a medicine, but an absolutely 
balanced, scientifically prepared Pure Food, 
which is recommended by Dietitians and Physi- 
cians in complaints such as stomach, bowel, 
liver and kindney trouble, nervousness and 
all complaints peculiar to women. 
Do you suffer pains, cramps, headache, etc., during the menstrual period ? 
W-H-Y removes all suffering at such time. 

W-H-Y may be used in place of coffee. Drink W-H-Y as a coffee 
substitute, as a Food and for its wonderful medicinal values. 

We guarantee W-H-Y to make good every claim or we stand ready to 
refund your money. 

Send today for a FREE bottle of W-H-Y. 

"Health and Happiness in Every Bottle" 


Pasadena, California, U. S. A. 




The rules for roasting meat apply to broiling except that instead of cooking it in 
the oven it is to be quickly browned, first on one side and then on the other, over a 
hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will 
broil in about 4 minutes. Season after it is cooked. 


There are 2 methods of frying: One with very little fat in the pan, to practice 
which successfully the pan and the fat must be hot before the article to be fried is 
put into it. For instance, in frying chops, if the pan is hot, and only fat enough is 
used to keep the chops from sticking to it, the heat being maintained so that the chops 
cook quickly, they will be nearly as nice as if they were broiled. Frying by the other 
method consists in entirely covering the article to be cooked in smoking-hot fat and 
keeping the fat at that degree of heat until the food is brown. It should then be 
taken up with a skimmer and laid upon brown paper for a moment to free it from 


Fresh meat for boiling should be put into boiling water and boiled very gently 
about 20 minutes for each pound. A little salt, spice or vegetables may be boiled in 
the water with the meat for seasoning. A little vinegar put in the water with tough 
meats makes it tender. The broth of boiled meat should always be saved to use in 
soups, stews and gravies. Stewing and simmering meats means to place them near 
enough to the fire to keep the water on them bubbling moderately, constantly and 
slowly. Salt meats should be put over the fire in cold water, which, as soon as it 
boils, should be replaced by fresh cold water, the water to be changed until it remains 
fresh enough to give the meat a palatable flavor when done. Salted and smoked 
meats require about 30 minutes very slowly boiling, from the time the water boils, to 
each pound. Vegetables and herbs may be boiled with them to flavor them. When 
they are cooked the vessel containing them should be set where they will keep hot 
without boiling until wanted, if they are to be served hot; if they are to be served 
cold, they should be allowed to cool in the pot liquor in which they were boiled. Very 
salt meats, or those much dried in smoking, should be soaked over night in cold water 
before boiling. 


Wipe the meat with damp cloth. Trim and tie into shape, if necessary. In the 
bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. 
Sprinkle with salt, pepper and flour. Have oven very hot at first; when meat is half 
done reduce heat. Baste every 10 or 15 minutes. If there is danger of fat in pan 
being scorched, add a few spoons of boiling water. Allow from 10 to 20 minutes per 
pound of meat, according as it is desired, rare or well done. When done remove to 
hot plate. Thicken gravy in pan with browned flour, adding more water as necessary 
and add seasoning. An onion may be laid on top of the roast to give it flavor, but 
should be removed before serving. 

In purchasing meat one should know how to select the best quality and the most 
useful pieces. 

Beef, which stands at the head of the list, as being most generally used and liked, 
should be of a bright, clear red, and fat white. It should be well clothed in fat, to 
insure it being tender and juicy. The finest pieces are the sirloin and the ribs, the 
latter making the best roasting piece in the animal. 

In cooking steaks remember it is far better to turn over 3 or 4 times on a platter 
containing a little olive oil than it is to hammer them to make them tender. The 
object is not to force out the juice, but to soften the fibre. 

In selecting pork, one cannot exercise too great care in examining it. Do not buy 
any that is clammy or has kernels in the fat. Remember, too, when the rind is hard 
it is old. 

Veal should be fine in grain, of a delicate pink, with plenty of kidney fat. It 
should never be eaten under 2 months old. 

Mutton should be firm and juicy, the flesh close-grained, the fat hard and white. 




Drippings accumulated from different cooked meats (except mutton, which has a 
strong flavor) can be clarified by putting all into a basin and slicing into it raw 
potato, allowing it to boil long enough for the potato to brown, which causes all 
impurities to disappear. Remove from the fire, and when cool drain into basin and 
set in a cool place. 


For roast beef to be juicy and tender when done, it should be basted every few 
minutes, so in order to save yourself this trouble, place a large piece of beef suet on 
top of the roast; have baking pan perfectly dry and oven very hot; place in the oven 
and let cook the allotted time say Vz hour according to size. You can be about 
your inside work and in the allotted time your roast is done to a beautiful brown and 
is very juicy, as it has been constantly basting itself all the while with the suet. Take 
roast out of pan, pour off drippings in a bowl and make a gravy on top of stove. A 
nice addition to this is to put % dozen or so peeled potatoes on the pan with the 
roast when placing it in to cook, and they will be done to a nicety when the roast is. 
On taking up roast lay baked potatoes around same. 


Put a very little drippings in an iron kettle. When hot, lay the beef in. Add an 
onion chopped and fried till brown in butter; pour in water to half height of meat; 
add salt and pepper and cover as close as possible; thicken the gravy; simmer from 
2 to 3 hours, according to weight. When done, take up, and pour the gravy over it 
and serve. 


Wipe and trim 6 pounds round or rump of beef without bone; sear brown on all 
sides in very hot frying pan over hot fire. In braising pan or iron kettle put layer 
of sliced onions, turnips and carrots, sweet herbs, 1 teaspoon salt, % teaspoon 
of pepper; on this lay meat, add pint boiling water (or water and stewed tomatoes); 
cover closely and cook 4 hours in moderate oven. If water evaporates rapidly, add 
more. Put meat on hot platter. Strain, thicken and season gravy. The vegetables 
may be served separately if desired. 


Take a nice piece of beef rump or sirloin, cut in small slices; slice also a little 
raw ham; put both in a frying pan, with some butter and small quantity chopped 
onions; let them simmer together a short time on the fire or in the oven; add a little 
flour and enough stock to make sauce; salt, pepper, chopped parsley and Worcester- 
shire sauce; add some sliced potatoes, and cook together 20 minutes; put this into a 
pie-dish, with a few slices of hard-boiled eggs on top, and cover with a layer of 
common paste; bake from 15 to 20 minutes in a well-heated oven; all dark-meat pie 
can be treated precisely in the same way. 


Pick in small pieces % pound of thinly-cut, rather moist dried beef and brown in 
a little butter; when brown pour it in a cup of milk; let it come to a boil and slightly 
thicken with a little butter and flour creamed together; when it boils pour it over a 
platter of brown toast and serve it at once. 


Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in the 
bottom of pot, then the meat, and fill up with water till the meat is covered; then 
take 2 onions, some pepper-corns, cloves, bay leaves, 1 carrot and a crust of brown 
bread, salt and some vinegar; put all this in over the beef; keep the pot well covered; 
fill up with more hot water if it boils down, and let it boil 3 hours; then burn a 
tablespoon of flour, with some butter, a nice brown, thin with the gravy and let it 
boil up once more with the meat; then put the beef in a deep dish and strain the gravy 
over it; add more vinegar to taste. Serve with fried potatoes and red cabbage. 


After washing the heart thoroughly cut it into dice Vz inch long; put into a 
saucepan with water enough to cover; remove scum; when nearly done, add a sliced 
onion, a stalk of celery chopped fine, pepper and salt and a piece of butter; stew 
until the meat is very tender; stir up a tablespoon of flour with a small quantity of 
water and thicken the whole; boil up and serve. 




Should be cooked in plenty of cold water brought slowly to a boil; if very salt, 
the meat should be soaked over night; but if young and not too strongly brined this 
will not be necessary. It should be cooked long enough to make tender, so that in a 
brisket or plate piece the bones may be readily removed. Preserve the liquor in the 
pot, and if any of the meat remains after the first meal return it and let it stand over 
night in the liquor, so that it may absorb it. If no meat remains to be returned to 
the liquor, the latter will make a good soup for next day's dinner, if the beef was not 
too salt. 


Clean 3 fresh tongues and place in a kettle with just enough water to cover and 
1 cup of salt; add more water, as it evaporates, so as to keep the tongues covered 
until done, when they can be easily pierced with a fork; take out and if to be served 
at once remove the skin. If wanted for future use, do not peel until needed. If salt 
tongues are used, soak over night and omit the salt when boiling. 


Take cold pieces of beef that have been left over and chop them fine; then add 
cold boiled potatoes chopped fine; add pepper and salt and a little warm water; put 
all in a frying pan and cook slowly for about 20 minutes. 


Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp 
knife and fill the space with sage and onions, chopped, and a little pepper and salt; 
when half done, score the skin in slices, but do not cut deeper than the outer rind. 
Apple sauce should be served with it. 


Cut sweet cured salt pork into %-inch slices; put into saucepan, cover with cold 
water and bring to boiling point; drain off water, add cold water, stand a few min- 
utes; roll in flour 2 parts, cornstarch 1 part, mixed and seasoned with white pepper; 
have 1 tablespoon of hot bacon fat in the frying pan to prevent pork from sticking; 
pour off fat as it melts while frying, brown and fry until reduced one-half. For 1% 
cups cream gravy allow 3 spoons melted fat, add 2 level tablespoons cornstarch; 
cook 3 minutes in the hot fat without browning, then add 1% cups milk, Vs teaspoon 
salt, and cook until smoothly thickened. Serve for breakfast with baked potatoes 
and hot biscuit. 


Three pounds chopped veal, 1 pound fresh pork chopped fine, 3 well-beaten eggs, 
butter size of an egg, 1 pint of bread crumbs, 1 tablespoon of salt, 1 teaspoon black 
pepper, % teaspoon each of thyme and sage. Make into loaf; take piece of white 
muslin and wrap securely, also the ends; place in a baking pan with very little water; 
baste often; turn so as to brown both sides; leave in cloth until cold. 


Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg, then 
in cracker crumbs; fry in good dripping; turn when the lower side is brown; drain 
off the fat, squeeze a little lemon juice upon each and serve in a hot flat dish. 


Cut liver in %-inch slices; soak in cold water 20 minutes; drain, dry and roll in 
flour. Have pan very hot; put in bacon thinly sliced, turn until brown; put on hot 
platter; fry liver quickly in the hot fat, turning very often; when done, pour off all but 
1 or 2 tablespoons fat, dredge in flour until it is absorbed, and stifl till brown; add 
hot water gradually to make smooth gravy, season and boil 1 minute; serve separately. 


One nice calf's brain, beaten egg, sifted cracker crumbs, butter, parsley. Soak 
the brain in cold water, then scald for just 1 second; dip it in egg and crumbs 
and fry a light brown on both sides in butter; garnish with parsley and serve hot. 


Select chops cut from the loin; trim, season with salt and pepper; dip in melted 
butter and broil over a clear fire nearly 10 minutes, turning frequently; lay on 
warm platter and garn"'-* with parsley. 


Cuts of Meat and Their Uses 

Every housekeeper in fact everyone who has marketing to do should know 
something of the cuts of all common meats, and the most desirable way of preparing 
each for the table. In the illustrations below are shown the location of these cuts: 







4 ' 5 \ *\7 \ 8 * '5 ti \ " 

\ \ \ fU 

5 \ f l f"" ". 18 \ 19 

L- ! *"" 9 I if. \ \ 


1. Head Not used for food. 

2. Sticking Piece. For Soups, Beef 

Tea, Stews, for making Corned 

3. Neck. For Soups, Stews, Beef Tea, 

Boiling and Corned Beef. 

Second and Third Chuck. Brown 
Stews, Braising, Steaks, Pot 

First Chuck. For Roasts. 

First Cut of Ribs. For Roasts. 

Middle Cut of Ribs. Prime for 

Back Ribs. For Roasts. 

Stews, Soups, 

Plate (no bones). 
Corned Beef. 

Brisket. Stews, Brown 
Soups, Corning. 

Butt-End Brisket. 

Bolar (no bones). 

Soups, Stews, 
Corning, Pot 

13. Bony end of Shoulder. For Soups. 

14. Shin. For Soups. 





Loin (including Tenderloin and 
Sirloin). For Roasts and Steaks. 
(A choice selection.) 

Flank or Skirt. Rolled Steaks, 
Braising, Boiling, Corned Beef. 

Rump. Roasts and Steaks. (This 
should be cut across the grain.) 

Veiny Piece. For Stews and Soups. 

Round. Steaks, Beef Tea, Round 

Leg. Soups and Stews. 
Tail. For Soups. 

22. Pin Bone. For Roasts and Steaks. 
The bones, gristle, tendons and other 
gelatinous portions are good for soup 


Shoulder. For Boiling or Roast. 
Breast. Roast, Stews and Chops. 
Loin. Best end for Roasts, Chops. 
Neck. Best end for Cutlets, Stews, 


Neck. For Stewing Pieces. 
Head. Not used. 
Loin. For Roasts, Chops. 
Leg. For Roasts, Boiling. 




Consomme or stock forms the basis of all meat soups, gravies and purees. The 
simpler it is made the longer it keeps.. It is best made of fresh, uncooked beef and 
some broken bones, to which may be added the remnants of broken meats. In a 
home where meat forms part of the every-day diet, a good cook will seldom be 
without a stock-pot. 

Four pounds of beef and broken bones, 1 gallon of cold water and 2 teaspoons 
of salt. Put the meat and water on the back of the stove and let it slowly come to a 
boil, then simmer 3 or 4 hours, until the water is boiled away %; add the salt, strain 
and set to cool in an earthenware dish well covered; when cold, take off the fat from 
the top and it is ready for use. To make soup for a family of 6, take % of the stock, 
to which add J /i of boiling water and any vegetable desired; boil 3 hours; season with 
salt and pepper. 


Put 12 pounds of shin beef in 1 gallon of water; add a cup of pearl barley, 3 
large onions and a small bunch of parsley minced, 3 potatoes sliced, a little thyme 
and pepper and salt to taste; simmer steadily 3 hours, and stir often, so that the meat 
will not burn. Do not let it boil. Always stir soup broth with a wooden spoon. 


Cut 3 onions, 3 turnips, 1 carrot and 4 potatoes; put them into a stewpan with 2 
tablespoons of butter and a teaspoon of powdered sugar; after it has cooked 10 
minutes, add 2 quarts of stock, and when it comes to a boil put aside to simmer 
until the vegetables are tender, about % hour. 


Fry 1 chicken; remove the bones; chop fine; place in kettle with 2 quarts of 
boiling water, 3 ears of corn, 6 tomatoes, sliced fine, 24 pods of okra; corn, tomatoes 
and okra to be fried a light brown in the gravy left from frying the chicken; then 
add to the kettle with water and chicken 2 tablespoons of rice, pepper and salt; boil 
slowly 1 hour. 


Take 2 eggs, butter the size of a walnut, 3 tablespoons sour cream, sufficient 
flour to make a rather stiff dough; knead, roll out very thin and cut in narrow 
strips; cook % hour or less. 


To 1 quart of water use 1 onion sliced fine and 10 large potatoes sliced fine; 
boil until tender, about 30 minutes, then add 1 cup milk, 1 tablespoon of flour stirred 
with a lump of butter the size of a walnut and salt and pepper to taste; serve hot. 


Put 4% sticks of macaroni into a saucepan with 1 tablespoon of butter and 1 
onion; boil until the macaroni is tender; when done, drain and pour over it 2 quarts 
of good broth, beef, chicken or other kind; place the pan on the fire to simmer for 
about 10 minutes, watching lest it break or become pulpy; add a little grated 
Parmesan cheese and serve. 


Time, 4 hours. Boil 2 chickens with great care, skimming constantly, and keeping 
them covered with water; when tender, take out the chicken and remove every bone 
from the meat; put a large piece of butter into a frying pan and sprinkle the chicken 
meat well with flour; lay in the hot pan; fry a nice brown and keep it hot and dry; 
take a pint of the chicken water and stir in 2 large spoons of curry powder, 2 of 
butter and 1 of flour, 1 teaspoon of salt and a little cayenne; mix it with the broth in 
the pot; when well mixed, simmer 5 minutes, then add the browned chicken; serve 
with rice. 


Twenty-five clams, chopped, not fine, % pound salt pork chopped fine, 6 potatoes 
sliced thin, 4 onions sliced thin. Put pork in kettle; after cooking a short time add 
potatoes, onions and juice of clams; cook 2% hours, then add clams; 15 minutes 
before serving add 2 quarts milk. 


Oakland 3 



One can tomatoes (2 pounds), 2 small onions, 1 teaspoon salt, 1 teaspoon sugar, 
% teaspoon soda, % teaspoon pepper, dash of cayenne pepper, small sprig of celery 
or dash of celery salt, 1 cup of milk diluted with equal amount of water. Boil all 
but the milk together for 20 minutes; strain through a colander; add the milk, which 
has first been warned, and then let the mixture come to a boiling point; serve at once. 


In 5 pints of boiling water cook 3 cups of celery, cut fine, until tender enough to 
be rubbed through a sieve; % pint of milk thickened with 1 tablespoon of butter and 
1 tablespoon of flour; add celery salt or extract, salt and pepper; simmer 10 minutes; 
a cup of scalded milk added just before serving is an addition. 


Wash thoroughly 6 large clams in shell; put in kettle with 1 cup of water; bring 
to boil and keep there 1 minute; the shells open, the water takes up the proper 
quantity of juice, and the broth is ready to pour off and serve hot. 


One ox tail, 2 pounds lean beef, 4 carrots, 3 onions, parsley, thyme, pepper and 
salt to taste, 4 quarts cold water. Cut tail into joints, fry brown in good drippings; 
slice onions and 2 carrots and fry in the same, when you have taken out all of the 
pieces of tail; when done tie the thyme and parsley in lace bag and drop into the soup 
pot; put in the tail, then the beef cut into strips; grate over them 2 whole carrots; 
pour over all the water and boil slowly 4 hours; strain and season; thicken with 
brown flour wet with cold water; boil 15 minutes longer and serve. 


Place the remains of a cold turkey and what is left of the dressing and gravy 
in pot and cover it with cold water; simmer slowly 4 hours and let stand until the 
next day; take off what fat may have arisen and take out with a skimmer all the bits 
of bones; put the soup on to heat until at boiling point, then thicken slightly with 
flour stirred into a cup of milk and season to taste; pick off all the meat from bones, 
put it back into the soup, boil and serve. 


Place in a kettle 3 pounds of a neck of mutton from which the fat has been cut, 
and chopped into small pieces, with 6 pints of water; boil, skim, set the pan to the 
rear of the stove where it can simmer for an hour; add 3 ounces of washed rice, with 
a turnip and some celery; simmer for 2 hours; strain, free from fat and salt. 


Take 2 pounds of lean rump beef, remove all fat, cut into small pieces and place 
in a tightly corked bottle; place the bottle in a deep saucepan of cold water, reaching 
two-thirds of the way to the top of the bottle; place over a slow fire and keep it 
boiling slowly for 15 minutes; take out the bottle, pour out the liquor and use as 




Fry the ham quickly; remove from the pan as soon as done; drop the eggs one 
at a time, into the hot fat; be careful not to let the yolks break and run, and keep the 
eggs as much separated as possible, to preserve their shape. The ham should be cut 
in pieces the right size to serve and, when the eggs are done, one should be laid on 
each piece of ham. ' If any eggs remain, they can be placed uniformly on the edge of 
the platter. 


Take 3 eggs, 2 ounces of butter, 1 dessertspoon of chopped parsley, 1 saltspoon 
of chopped onions, 1 pinch of dried herbs. Beat the whites of the eggs to a very stiff 
froth; mix the yolks with the parsley and a little salt and pepper; stir the herbs gently 
into them and continue as in a plain omelet; fold the omelet and serve immediately. 


Six eggs, whites and yolks, beaten separately; ^3 pint milk, teaspoon cornstarch, 
1 teaspoon baking powder and a little salt; the whites, beaten to a stiff froth, last; 
cook in a little butter. 


Chop 2 large onions fine, let brown; add garlic to taste or, about 2 buttons; Vz 
can tomatoes, dash red pepper, 2 or 3 small chilis, salt to taste; cook all well done. 
Beat 6 eggs thoroughly and pour over; let brown and fold. 


Beat 3 eggs slightly, add ^4 cup milk or water and sprinkle with pepper; cook in 
hot buttered frying pan, using 1 teaspoon butter, stirring constantly until thick; 
serve hot. 


Break 8 or 10 eggs into a basin; add a little salt and pepper, with a tablespoon of 
water; beat the whole well with a spoon or whisk; in the meantime put some fresh 
butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is 
frying, with a skimmer spoon raise the edge from the pan that it may be properly 
done; when the eggs are set and one side is a fine brown, double it half over and 
serve hot. These omelets should be put quite thin in the pan; the butter required 
for each will be about the size of a small egg. 


Remove skin from 10 tomatoes, medium size; cut in a saucepan; add butter, 
pepper and salt; when sufficiently boiled beat up 5 or 6 eggs and just before you serve 
turn them into the saucepan with the tomatoes and stir them 1 way for 2 minutes, 
allowing time to be well cooked. 


Melt 1 tablespoon butter, slip in an egg and cook until the white is firm; turn 
over once while cooking, and use just enough butter to keep it from sticking. 


Soak 2 tablespoons bread crumbs in 2 tablespoons milk for 15 minutes; add pinch 
each salt and pepper; separate egg yolk and white, beat until light; add yolk to bread 
and milk and cut in the white; turn in the heated buttered pan, using % teaspoon 
butter, and cook until set; fold and turn on heated dish. 


Fried eggs are cooked as buttered eggs without being turned. They are usually 
fried with bacon fat, which is taken by spoons and poured over the eggs. Do not 
have the fat too hot, as that will give the egg a hard, indigestible crust. 


Cut 8 slices of bacon very thin and fry until crisp; take them out and keep hot 
in the oven; break 4 eggs separately into the boiling fat and fry until brown; serve 
with the eggs laid over the bacon, and small fried pieces of bread placed around. 
Hash may be used instead of bacon. 




Have the water boiling and the toast moistened in a little salt water and buttered; 
break the eggs, one by one, carefully into the water; let them boil till the white sets; 
remove with an egg slice; pare off the ragged edges and lay each egg upon a slice of 
toast; put over bits of butter, salt and pepper. Eggs require to be quite fresh to 
poach nicely. 


Chop finely 2 ounces smoked dried beef freed from fat and outside skin; add 1 
cup tomatoes, ^4 cup grated cheese, a few drops of onion juice and a few grains each 
of cinnamon and cayenne; melt 2 tablespoons butter; add mixture, and when 
heated add 3 eggs slightly beaten; cook until a creamy consistency, stirring con- 
tinually and scraping from bottom of pan. 


Boil 8 eggs hard and cut into thick slices; cook together in a saucepan a table- 
spoon of curry powder; stir until smooth, then add a large cup of skimmed soup 
stock and cook, stirring all the time, to a smooth paste; if too thick, add more stock; 
when smooth and of the consistency of cream, add salt and pepper to taste and lay 
into the sauce the sliced eggs, sprinkled lightly with salt; cook until very hot. 


Scrambled eggs with tomatoes make an appetizing luncheon dish. Take 2 good- 
sized tomatoes, peel, cut them in pieces and fry them in a little hot olive oil; when 
cooked drain off the liquid and take 4 eggs, well beaten; add some milk and scramble; 
mix the tomatoes with the eggs, seasoning with salt and pepper to taste. Serve on 
thin slices of toast. 


Take spaghetti and cook it with a cup of grated .cheese. When the spaghetti and 
cheese are cooked, add slices of hard-boiled eggs. Serve in a bowl garnished with 
pieces of soft toast. 

Among many other excellent dishes made with this paste are fried chicken with 
spaghetti and tomato jelly and macaroni au gratin in an Edam cheese case. 


Six eggs; 6 potatoes, 6 tablespoons grated cheese, 6 tablespoons butter. Bake the 
potatoes; cut off the top and remove Vz of the inside of potato; in its place drop an 
egg raw; salt, cayenne pepper, 1 teaspoon cheese in each and 1 teaspoon butter; put 
back into a hot oven for 4 minutes. 


You will not be disappointed in the recipes of this book if you 
get your Eggs and Butter from the R. E. BIGGS STORES, as 
they are always fresh and the very best and sold on a Money 
Back Guarantee. 

Read the Advertisement on page 18 




In selecting poultry full-grown fowls have the best flavor, provided they are 
young. The age may be determined by turning the wing backward; if it yields it is 
tender. The same is true if the skin on the leg is readily broken. Older poultry 
makes the best soup. The intestines should be removed at once, but frequently in 
shipping they are left in and hence, when removed, the fowl needs washing in several 
waters. The next to the last water should contain % teaspoon of baking soda, 
which sweetens and renders all more wholesome. The giblets are the gizzard, heart, 
liver and neck. 


Carefully pluck the bird and singe off the down with lighted paper; break the leg 
bone close to the foot, hang up the bird and draw out the strings of the thigh. 
Never cut the breast; make a small slit down the back of the neck and take out the 
crop that way, then cut the neck bone close, and after the bird is stuffed the skin 
can be turned over the back and the crop will look full and round. Cut around the 
vent, making the hole as small as possible, and draw carefully, taking care that the 
gall bag and the intestines joining the gizzard are not broken. Open the gizzard, 
take out the contents and detach the liver from the gall bladder. The liver, gizzard 
and heart, if used in the gravy, should be boiled 1% hours and chopped as fine as 
possible. Wash the turkey and wipe thoroughly dry, inside and out; then fill the 
inside with stuffing, and sew the skin of the neck over the back. Sew up the opening 
at the vent, then run a long skewer into the pinion and thigh through the body, 
passing it through the opposite pinion and thigh. Put a skewer in the small part of 
the leg, close on the outside, and push it through. Pass a string over the points of 
the skewers and tie it securely at the back. 

Sprinkle well with flour, cover the breast with nicely-buttered white paper, place 
on a grating in the dripping pan and put in the oven to roast. Baste every 15 min- 
utes, a few times with butter and water, and then with the gravy in the dripping pan. 
Do not have too hot an oven. A turkey weighing 10 pounds will require 3 hours to 


Get a goose that is not more than 8 months old, and the fatter it is the more 
juicy the meat. The dressing should be made of 3 pints of bread crumbs, 6 ounces of 
butter, a teaspoon each of sage, black pepper and salt and chopped onions. Don't 
stuff very full, but sew very closely, so that the fat will not get in. Place in a baking 
pan with a little water and baste often with a little salt, water and vinegar. Turn the 
goose frequently so that it may be evenly browned. Bake about 2% hours. When 
done, take it from the pan, drain off the fat and add the chopped giblets, which have 
previously been boiled tender, together with the water in which they were done. 
Thicken with flour and butter rubbed together; let boil, and serve. 


Take a plump chicken, dress and lay in cold salt water for % hour; put in pan, 
stuff and sprinkle with salt and pepper; lay a few slices of fat pork over; cover and 
bake until tender, with a steady fire; baste often; turn so as to have uniform heat. 


Clean, wash and stuff as for roasting. Baste a floured cloth around each and 
put into a pot with enough boiling water to cover them well. The hot water cooks 
the skin at once and prevents the escape of the juices. The broth will not be so rich 
as if the fowls were put on in cold water, but this is proof that the meat will be more 
nutritious and better flavored. Stew very slowly, for the first half hour especially. 
Boil an hour or more, guiding yourself by size and toughness. Serve with egg or 
bread sauce. 


Clean and disjoint, then soak in salt water for about 2 hours; put in frying pan 
equal parts of lard and butter, enough to cover chicken; roll each piece in flour, dip 
in beaten egg, then roll in cracker crumbs and drop into boiling fat; fry until 
browned on both sides; serve on flat platter garnished with sprigs of parsley; pour 
most of the fat from frying pan; thicken remainder with browned flour, add to it 1 
cup of boiling milk; serve in gravy bowl. 




Clean and disjoint chicken; wipe each piece; put in pot, cover with boiling water 
and simmer till tender; to the liquor add % cup or more hot diluted milk, thicken 
with flour dissolved in cold water; season well; boil up for a few minutes; serve 
with dumplings or biscuit. FRIED CHICKEN 

A chicken for frying should be very young, but if there are doubts as to its age, 
before cutting it up parboil it for 10 minutes in water that has been slightly salted. 
Sprinkle with salt and pepper and roll them in flour; fry in plenty of butter till done. 
It takes 20 minutes to fry them. Put the chicken on a platter, make a gravy by 
turning off some of the fat and adding % cup of milk and % cup water that has been 
thickened with 1 tablespoon of flour; pour this gravy over it; or the gravy can be 
omitted and the platter can be garnished with crisp lettuce leaves. 


Cut up fine any kind of fowl, season with salt, pepper and butter, a little onion; 
stir in 2 fresh eggs; make in cakes, dip in beaten egg, then in cracker crumbs and 
fry in boiling lard or lard and butter mixed. 


Two large chickens disjointed and boiled in 2 quarts water; add a few slices salt 
pork; season; when nearly cooked, add crust made of 1 quart flour, 4 teaspoons 
baking powder, 1 teaspoon salt; stir in stiff batter with water; drop into kettle while 
boiling; cover close and cook 25 minutes. 


Wash your chicken thoroughly in soda and water; dry and disjoint; put 1% cups 
of cold water in a porcelain pot (Dutch oven preferred); pack chicken in closely; 
mince 2 small onions, 1 kernel garlic, little parsley and sprinkle over chicken; cover 
closely and let simmer for 3 hours; J /4 hour before done season with salt and pepper. 
Don't lift cover during the cooking. When done remove chicken and thicken gravy 
with a little flour. WILD DUCKS 

Nearly all wild ducks are liable to have a fishy flavor, and when handled by 
inexperienced cooks, are sometimes uneatable from this cause. Before roasting them 
guard against this by parboiling them with a small carrot, peeled, put within each. 
This will absorb the unpleasant taste. An onion will have the same effect; but 
unless you mean to use*onion in the stuffing, the carrot is ^referable. 


Parboil as above directed; throw away the carrot or onion; lay in fresh water % 
hour; stuff with bread crumbs, season with pepper, sage, salt and onion; roast until 
brown, basting for half the time with butter and water, then with drippings; add to 
the gravy, when you have taken up the ducks, a teaspoon of currant jelly and a pinch 
of cayenne pepper; thicken with browned flour and serve in a tureen. 


Cut a rabbit into 7 pieces, soak in salted water Vz hour and stew until half done 
in enough water to cover it; lay slices of pork in the bottom of a pie dish and upon 
these a layer of rabbit; then follow slices of hard-boiled egg, peppered and buttered; 
continue until the dish is full, the top layer being bacon; pour in the water in which 
the rabbit was stewed, and adding a little flour, cover with puff paste; cut a slit in 
the middle and bake 1 hour, laying paper over the top should it brown too fast. 


Take a young farmyard duck fattened at liberty, but cleansed by being shut 
up 2 or 3 days and fed barley meal and water. Pluck, singe and empty; scald the 
feet, skin and twist around on back of bird; head, neck and pinions must be cut off, 
the latter at first joint, and all skewered firmly to give the breast a nice plump 
appearance. For stuffing, 1 large onion, 1 teaspoon of powdered sage, 3 tablespoons 
of bread crumbs, the liver of a duck parboiled and minced with cayenne pepper and 
salt; cut fine onions, throwing boiling water over them for 10 minutes; drain through 
a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt to 
taste; mix and put inside the duck. This amount is for 1 duck; more onion and 
more sage may be added, but the above is a delicate compound. Let the duck be 
hung a day or two, according to the weather, to make the flesh tender. Roast before 
a brisk, clear fire; baste often, and dredge with flour to make the bird look frothy; 
serve with a good brown gravy in the dish, and apple sauce in a tureen. It takes 
about an hour. 




2 Cups Milk 2 Tablespoons Butter 

2 Tablespoons Cornstarch Salt and Pepper to Taste 

Rub the butter and cornstarch together and add the cold milk. Place over a 
moderate fire and stir constantly till it boils; cook thoroughly. This sauce may be 
used for vegetables. For fish, add hard-boiled eggs, either chopped or sliced. 


2 Tablespoons Butter 1 Teaspoon Vinegar 

2 Tablespoons Flour 3 Tablespoons Capers 

1 Tablespoon Cornstarch Salt and Pepper to Taste 

2 Cups Milk 

Rub butter, flour and cornstarch to a paste. Add the milk and stir over moderate 
fire till it thickens. Add vinegar, capers and seasoning. Serve with lamb or mutton. 


4 Tablespoons Butter !/ 2 Cup Mushroom Liquor 

1'/2 Tablespoons Flour 6 Whole Peppers 
2 Tablespoons Cornstarch Salt and Dash of Nutmeg 

1 Quart Chicken or Veal Stock 

Combine as directed in white sauce, using stock in place of milk. Boil 20 minutes. 
Skim and simmer for 1 hour. Strain and season if necessary. Add a few drops of 
kitchen bouquet. 

1 Pint Tomatoes 1'/2 Tablespoons Cornstarch 

1 Large Slice Onion Salt and Pepper to Taste 

2 Tablespoons Butter 

Directions: Put the onion and bay leaf into the tomatoes and simmer gently 20 
minutes. Rub through a strainer and add to the butter and cornstarch previously 
rubbed together. Stir over a moderate fire till it boils and season to taste. Cook 


1 Lobster 1 Pint Boiling Water 

1'/2 Tablespoons Cornstarch Lemon Juice 

1/5 Teaspoon Cayenne Pepper 

Directions: Cut the lobster into dice; rub the "coral" to a paste with part of the 
butter. Make a sauce of the cornstarch, rest of butter and water; add the coral and 
season to taste with lemon juice and salt; simmer 5 minutes and strain over the diced 
lobster. Boil up once and serve. 


Make a white sauce and add chopped parsley and a little lemon juice. Serve 
with fish. 


Add a cup of cream and the yolks of 2 eggs beaten together until they are light 
to cream sauce and a little paprika. 


Make Poulette Sauce. As soon as you have removed it from the fire add a few 
tablespoons of white grape juice and dash vinegar. 


Pour desired amount of milk into pan where chicken has been fried. Season with 
butter, salt and pepper, and thicken with cornstarch rubbed smooth with a little 
cold milk. 


Remove roast from pan and pour off all the fat except one good tablespoon. Add 
one tablespoon of cornstarch. Put over the fire and cook, stirring constantly till 
well browned. Add gradually, stirring all the time, 1 pint of boiling water, and cook 
till thick and smooth. All brown gravies may be made from this recipe. 


A good-sized stick of horseradish is required, which should be grated into a bowl 
and a teaspoon of mustard, a little salt, % pint of cream and vinegar to taste added. 
Stir all well together. 




One pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped 
fine, salt, pepper and chopped parsley to season, V% cup melted butter. 


Substitute small raw oysters, picked and washed, for chestnuts in above recipe. 

Substitute finely-cut celery for chestnuts. 


One cup dry bread crumbs, J/5 teaspoon salt, V teaspoon pepper, 1 teaspoon 
onion juice, 1 tablespoon chopped parsley, 2 tablespoons melted butter. Hominy, rice 
or other cooked cereal may take the place of crumbs. 


Three cups stale bread crumbs, 3 onions chopped fine, 1 teaspoon salt, Vn tea- 
spoon white pepper, 2 tablespoons chopped parsley, Vz cup melted butter or suet. 


Three large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons 
powdered sage, 2 tablespoons melted butter, or pork fat, salt and pepper to taste. 


Two chopped onions, 2 cups mashed potatoes, 1 cup bread crumbs, salt, pepper 
and powdered sage to taste. 


One quart stale bread crumbs, salt, pepper and powdered thyme to season highly, 
% cup melted butter. 


Soak 1 quart stale bread (in pieces) in cold water and squeeze dry; season with 
1 teaspoon salt, % teaspoon pepper, 1 teaspoon ginger, % teaspoon poultry seasoning 
and % teaspoon onjon; add 2 tablespoons fat drippings, melted; mix thoroughly; add 
an egg, slightly beaten; add heart, liver and tender parts of gizzard chopped fine and 
partially boiled. 


Chop together the liver of the turkey and 1 small onion; stir these in a saucepan 
over the fire, but do not brown, for about '10 minutes; then mix the contents into a 
pound of sausage meat; when thoroughly mixed, add about 2 dozen whole chestnuts 
which have been shelled, blanched and cooked until tender in boiling, salted water. 


One and one-half cups flour, 3 teaspoons baking powder, 2 tablespoons butter, 
cut through with a fork, % teaspoon salt and enough milk to make soft dough; drop 
small spoons into boiling stew; water just to the top of the meat; cover tightly and 
let boil slowly undisturbed for 15 minutes. Do not place dumplings on top of each 

Start Right by using 


an essential in the household 


Andrew J. Bloom, Ph. D. 


Authorized by Christian Philosophical Institute 

643 16th St., Oakland, Calif. 
Phone Oakland 9147 

Correspondence Course and Ph.D. Classes 
Taught. Private treatment per month, 
$10.00. Personal calls at residence, $3.00. 
Out of town calls, charge according to 

Prosperity treatments in group, $1.00 per 

month. Hours, 9 A. M. to 5 P. M. or 

by appointment 

In connection with our healing department, we also have a 
large stock of White China and Statsuma. Finest stock of 
vitrifiable colors and lustres in America in any quantity. 
Hand Painted China, wholesale and retail. Foreign Stamps, 
Parchment Shades, etc. Firing. Designs furnished to order. 

Thursday Evening 8 o'clock 

Pacific Building (Ground Floor) 
Sixteenth and Jefferson Streets, Oakland 

Nature's Way, all Unity publications, Impersonal Life and a full line of 
Metaphysical and Occult books. Fine slock of Motto Cards 




Prepare celery stalks very carefully by removing the stringy fiber until entirely 
free from shreds; chop quite fine, and to 2 cups of celery add 2 cups of chopped 
lettuce, the latter crisp and fresh as possible; season with salt, pepper and thyme, 
vinegar, olive oil, bay leaf; if possible, add ^ teaspoon shoyu, or Japanese sauce, 
which greatly improves the flavor; mix all thoroughly and then add crab, shrimp, 
sardine, spiced mackerel or halibut filling. Boiled halibut, chilled in salt water, 
makes a good combination with crab, and when broken into small portions and 
allowed to stand for 1 hour or so, in the same salt water with crab, can with difficulty 
be distinguished from the crab itself. For sardine, potato and meat salads, a table- 
spoon of onion juice is desirable. 

Make mayonnaise dressing by using the yolks of 3 or 4 eggs, according to the 
quantity desired, and after beating add, drop by drop, pure olive oil, stirring con- 
stantly until the mixture begins to thicken; then a larger quantity of oil may be 
stirred in until the mixture becomes of proper consistency, about like heavy cream; 
do not season until thickened for fear of curdling. Salt very sparingly, and if desired 
sift in a little cayenne pepper, a few drops of lemon, 2 teaspoons of spiced mustard 
vinegar from mustard pickles. 


Cut cold roast or boiled chicken in small dice; add celery cut fine; season with 
salt and pepper; mix with French dressing and put aside for an hour or more; just 
before serving stir in some mayonnaise slightly thinned with lemon juice or French 
dressing; arrange on lettuce leaves and cover with thick mayonnaise. 


One pint of crab meat, 2 stalks of celery, cut fine, 1 hard-boiled egg, chopped 
fine, and 1 tomato cut into small pieces; season with salt, pepper and vinegar; mix 
in salad bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise 


Cut hard-boiled eggs in half lengths, rub their yolks through a sieve, mix with 
equal weight of Parmesan cheese, season with chopped chives, pepper and salt, and 
enough butter to moisten; fill the whites with this mixture, serve on lettuce and 
garnish with sliced tomatoes. 


Pick off the bad leaves from head of small cabbage; slice or cut the cabbage very 
thin; scald it 5 minutes in 2 quarts of boiling water and drain through a colander; 
mix it well with a sauce made of V cup of hot vinegar, 1 cup of sour cream, yolks of 
2 eggs, 3 tablespoons of oil, salt and pepper to taste. 


Chop or shred a small white cabbage; prepare a dressing in the proportion of 1 
tablespoon of oil to 4 of vinegar, 1 teaspoon mustard, salt and sugar and pepper; pour 
over the salad, adding, if you choose, 3 tablespoons of minced celery; toss up well 
and put in a glass bowl. 


Four large potatoes, % a small onion, a little celery, chopped fine. If the potatoes 
have been boiled in their skin they are better. The dressing consists of 1 cup of 
cream, 1 tablespoon of cornstarch, 1 egg, 2 tablespoons of butter, 3 tablespoons of 
vinegar, % teaspoon of mustard, 1 of sugar, salt and pepper to taste. 

Clean and pick 2 nice large fresh crabs; place in a saucepan about 1 ounce of 
butter; when melted, add the picked crab meat; season with % pinch of cayenne 
pepper, 2 pinches of salt; let simmer slowly for 2 minutes, then add cream to just 
cover it; let come to a boil; place 3 yolks of eggs in a bowl with Ys cup milk; beat 
well together and add it to the crab; stir gently for a few minutes till it thickens, 
but do not boil; serve in a hot casserole or tureen. Serve thin slices of freshly-made 
hot toast on the side. 

Same recipe for shrimp or lobster a la Newburg. 




Mix % teaspoon of salt, dash of white pepper, 3 tablespoons olive oil; stir for 
few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mixture 
is slightly thickened and vinegar cannot be noticed. Mixture will separate in about 
20 minutes. 


Cut the lobster into small squares and season with 2 tablespoons of vinegar, 2 of 
oil, salt and pepper to taste and let it stand in a cool place for an hour; when ready 
to serve line the salad bowl with crisp lettuce leaves, and after mixing the lobster 
thoroughly with mayonnaise place it on the lettuce; serve with toasted crackers and 


Put the yolk of 1 egg into 1 cup with salt-spoon of salt and beat until light, % 
teaspoon of mustard and beat again; then add olive oil, drop by drop, then a few 
drops of vinegar and the same of lemon juice; continue this process until the egg has 
absorbed a little more than % a teacup of oil; finish by adding a very little cayenne 
pepper and sugar. 


Mix % cup chopped walnuts, 2 apples, sliced thin, % cup chopped celery and 
lettuce leaves and serve with cooked salad dressing. 


Take equal portions of English walnut, hickorynut and pecan meats; add twice 
as much chopped celery as nut meats; pour over all a good salad dressing and 
serve at once on lettuce leaves. 


Mix % teaspoon salt, pinch cayenne or paprika and Vs teaspoon mustard in a 
bowl; add 2 teaspoons lemon juice or vinegar and carefully put in 1 whole egg and 1 
egg yolk so as not to break yolk; pour in % cup salad oil and beat with an egg beater 
until blended; continue until the oil is all added. 





Gifts that are always welcome. Handed 
down from one generation to another 
and are everlasting. 


1227-29 Broadway 

Oakland's Jeweler 
Since 1879 

Forty-five Years 


For the Young Bride 

Start her out right by buy- 
RANGE for her convenience 
and comfort. This will teach 
her true economy, as she can 
cook a whole meal with the 
aid of one burner. Ask 
about this feature. 


The SPARK LIDTOP RANGE will make her cooking hours easier. The 
smooth, flat top prevents vessels from tipping accommodates six pans 
and is as easily cleaned as a dish. The kitchen heater and warming 
oven are two extra big features which will win the young bride's favor. 

Sold in Oakland by 

M. STULSAFT CO., 339 13th Street 




After the fish is well cleansed, lay it on a folded towel and dry out all the water; 
when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or 
cornmeal, whichever may be preferred; have a thick-bottomed frying pan with plenty 
of sweet lard salted (a tablespoon of salt to each pound of lard) for fresh fish which 
have not been previously salted; let it become boiling hot, then lay the fish in it fry 
gently until one side is a fine, delicate brown, then turn the other; when both are 
done take it up carefully and serve quickly, or keep it covered with a tin cover, and 
set the dish where it will keep hot. 


Rub the bars of your gridiron with dripping or a piece of beef suet to prevent the 
fish from sticking. Put a good piece of butter into a dish, enough salt and pepper to 
season the fish; lay the fish on it when it is broiled, and with a knife put the butter 
over every part; serve very hot. 


Cut off the head and split the fish down nearly to the tail; prepare a dressing 
of bread, butter, pepper and salt; moisten with a little water; fill the dish with this 
dressing and bind it together with a piece of string; lay the fish on a bake-pan and 
pour round it a little water and melted butter; baste frequently. A good-sized fish 
will bake in an hour. Serve with the gravy of the fish, drawn butter. 


Freshen by soaking it over night in water, being careful that the skin lies upper- 
most; in the morning dry it without breaking; cut off the head and tip of the tail; 
place it between the bars of a buttered fish-gridiron and broil to a light brown; lay it 
on a hot dish, and dress with a little butter, pepper and lemon juice and vinegar. 


Put fish in cold water, set on back of stove; when water gets hot, pour off and 
put cold on again until fish is sufficiently fresh; then pick it up; boil potatoes and 
mash them; mix fish and potatoes together, while potatoes are hot, taking 2/3 pota- 
toes and 1/3 fish; put in plenty of butter; make into balls and fry in plenty of lard; 
have lard hot before putting in balls. Variation may be had by rolling each ball in 
beaten egg, then in dry bread crumbs before frying. 


Sew as many pounds as desired up in a cheese-cloth bag and boil for 15 minutes 
to the pound, in slightly salted water. When done, take out and lay upon a dish, 
being careful not to break the fish. 


Prepare a small cup of cream sauce, in which has been stirred a teaspoon of 
minced parsley and the juice of % of a lemon. Pour over the salmon and serve. 
Garnish with parsley. The choicest portion of the salmon is that at the center and 
toward the tail. 


Pick (not shred) 1 cup of codfish; place in a spider and fill and cover with cold 
water; stir a moment over the fire and pour off the water; stand on the stove; coyer 
the fish with 1% pints of milk, also a large tablespoon of butter; stir into 1 cup milk 
2 tablespoons of flour and when the milk on the stove is about to boil mix this with 
it; when the mixture has thickened stand where it will boil no longer and stir into it 
1 egg. Serve at once. 


The remnants of any cold fish can be used by breaking the fish to pieces with a 
fork, removing all the bones and skin and shredding very fine; add an equal quantity 
of mashed potatoes; make into a stiff batter with a piece of butter and some milk 
and a beaten egg; flour your hands and shape the mixture into balls; fry in boiling 
lard or drippings to a light brown. 


Skin the fish and lay on brown paper for a few minutes; then dip in beaten egg 
and roll in finely powdered cracker crumbs; place butter in a chafing dish so that 



when melted it will cover bottom of the dish to the depth of % of an inch; when 
hot, place the sardines in and cook until nicely browned, being careful not to let them 
burn. Serve on a lettuce leaf with mayonnaise dressing. 


Twenty-four large oysters, 1 teaspoon salt, % teaspoon pepper, y> cup bread 
crumbs, 1 egg. Clean and drain select oysters; roll in bread crumbs, seasoned with 
salt and pepper; let stand 15 minutes or more, then dip in beaten egg, roll in crumbs 
again, let stand again 15 minutes or more in a cool place, and fry 1 minute or until 
golden brown in deep fat; drain on paper; serve on hot platter and garnish with 
parsley, sliced pickle or lemon. Serve with French fried potatoes. 

Fancy Fry for Bride and Groom 

Fry 1 dozen Eastern oysters; beat 4 eggs, put in pan with oysters and cook 
together; serve on buttered toast. 

Fancy Roast 

Cook 12 Eastern oysters in their own juice; add butter, pepper, salt and Vz tea- 
cup of catsup; let it come to a boil; serve in hot dish on buttered toast. 

Pepper Roast 

Follow recipe for Fancy Roast, adding to it a tablespoon of green peppers, 
chopped very fine. 

Hangtown Fry 
Spread flat omelette with thin broiled bacon; cover with fried oysters. 


Dip oysters in cornmeal; put back in shell, pour a little drawn butter over them 
and lay a small strip of bacon on top of each oyster; bake 3 minutes and serve 
in shell. 


One cup crab meat, picked from shells of well-boiled crabs; 2 tablespoons fine 
bread crumbs or rolled crackers, yolk 2 hard-boiled eggs, chopped, juice of a lemon, 
% teaspoon mustard, a little cayenne pepper and salt, 1 cup good drawn butter; fill 
scallop shells large clam shell will do with mixture; sift crumbs over top, heat to 
slight brown in quick oven. 


Melt Vz inch slice of butter, add % cup flour; stir all the time; to this add 4 cups 
of milk; season with salt, red pepper and 1 tablespoon Worcestershire sauce; cook 
10 minutes; add the picked meat of 3 crabs and a small bottle of mushrooms; let it 
come to a boil once. Serve in ramikins. 

LOBSTER A LA LOUIE (For Eight Persons) 

Select a choice lobster or 2, about 4 pounds in all; but it lengthwise, clean and 
wash, dry it well in a towel; then cut into % slices and put in cool place; prepare 3 
heads of lettuce (the harder the better); remove the loose leaves and keep for 
garnishing; then shred up the solid heads, dip in water and take out right away and 

Louie Dressing 

Six green spring onions, chopped very fine; the same amount of very tender 
celery, chopped very fine; twice the amount of green peppers, chopped very fine; 
% teaspoon of paprika, 1 cup of mayonnaise, 1 cup Chili sauce, 1 cup tomato catsup, 
2 teaspoons Worcestershire sauce, salt to taste; mix well; arrange the lettuce leaves 
on a large platter, lay the shredded lettuce in the center and arrange the sliced 
lobster upon it; garnish with a little mayonnaise, paprika and boiled eggs, quartered, 
olives, pickles and the legs of the lobster; serve the dressing on a side dish and 
serve as cold as possible. 

Same recipe for Crab and Shrimp a la Louie. 


Cut into small pieces tail part, 2 boiled lobsters; season well with pepper, salt 
and a little lemon juice; dissolve 2 tablespoons cornstarch in a little cold milk and 
turn into 1 pint of boiling milk; after it has thickened add butter and cook until quite 
thick; stir lobster into this mixture and heat through; fill patty shells which have 
been heated. 




Vegetables should be boiled in soft water, if obtainable. The water should only 
be allowed to come to a boil before putting in the vegetables. It is best to boil 
vegetables by themselves and to boil quickly. When done, take them up immediately 
and drain. 

In cooking all vegetables, a teaspoon of salt for each 2 quarts of water is allowed. 
Most vegetables are eaten dressed with salt, pepper and butter, but sometimes a 
piece of lean pork is broiled with them, which seasons them sufficiently. 

In stewing or boiling, always add vegetables to boiling water. 

Salt (1 teaspoon to each quart of water) may be added to the water in which all 
green vegetables, potatoes or onions are cooked. Do not add salt to parsnips, salsify, 
carrots or turnips or other underground vegetables until after cooking. Do not allow 
vegetables to boil too rapidly it dissipates the flavor and spoils the color. Cook in 
a vessel without a cover. 


Four boiled sweet potatoes, V pound butter, 1 tablespoon water, lemon juice, }4 
cup brown sugar. Skin boiled potatoes and quarter; place in baking dish, with butter 
on top; sprinkle with the brown sugar; add the water and a little lemon juice; brown 
in oven and serve hot. 


Six medium-sized potatoes, % cup sugar, % cup water, 3 tablespoons butter. 
Wash and pare potatoes; cook 10 minutes in boiling water; drain, cut in halves 
lengthwise and put in a buttered pan; make a syrup by boiling 3 minutes the sugar 
and water; add butter; brush potatoes with syrup and bake 15 minutes, beating 
twice with remaining syrup. 


The following method is very little known and has the advantage of preserving 
all the nutriment in the spinach and avoiding the use of boiling water: Having 
washed and drained the spinach very thoroughly, cut it up in coarse pieces and put 
it in a saucepan in which you have heated 3% ounces of butter to every pound of 
spinach; add salt, grated nutmeg and cook sharply. 


Having cooked the spinach in salt water as before, wash and drain the leaves 
carefully, then remove all water and give them a few strokes with the knife without 
chopping them up; put them into a frying pan in which you have heated some butter; 
salt to taste and serve very hot. This method of preparing spinach is very much 
appreciated in Italy, where they add filets of anchovies to it. 


Take freshly boiled and mashed potatoes or some that are left over; add to them 
the beaten yolk of egg; place in a greased tin and form in balls, hearts or flat cakes; 
brush with the beaten white and brown in oven. 


Hash 8 cold boiled potatoes, mix them with Vz cup milk, % ounce of good butter, 
a pinch of salt and pepper and a very small dash of grated nutmeg; place them in a 
dish, sprinkle over them 2 tablespoons of grated American cheese, 2; tablespoons of 
grated bread crumbs, a large teaspoon of melted butter and brown in the oven for 
10 minutes. 


Cold rice and stewed tomatoes can be made into a delicate filling for peppers by 
seasoning highly with spices and- a little onion. These can either be baked directly or 
can first be fried in hot butter or olive oil, then put in a baking dish covered with a 
cup of white stock and baked for % hour or more. All baked peppers are better 
when cooked in stock. 


Select smooth, medium-sized potatoes and wash with a brush; place in a dripping 
pan and bake in a hot oven 40 minutes, or until soft; remove from oven and serve 
while hot. 




Select potatoes of uniform size; wash, pare and drop at once into cold water to 
prevent their being discolored; soak Vz hour in fall and 1 to 2 hours in winter and 
spring; cook in salted water until soft. For 7 potatoes allow 1 tablespoon salt, and 
boiling water to cover. 


Cook 1 onion thickly sliced in 3 tablespoons butter until delicately browned; 
remove onion and keep in a warm place; add 3 cups cold boiled potatoes, cut in 
Alices; sprinkle with salt, pepper and stir until well mixed with butter; press to one 
side of spider and let brown richly underneath, then sprinkle onions over potatoes; 
let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely 
chopped parsley. Cooking the onion separately lessens the danger of burning. 


One pint boiled potatoes, cold, Vz teaspoon salt, pinch of pepper, 1 teaspoon 
chopped onion, 2 tablespoons beef dripping or butter, 2 tablespoons chopped parsley. 
Cut the potatoes into slices, season with the salt and pepper; fry the onions in the 
dripping till light brown; put in the potato and cook till it has taken up the fat; add 
the chopped parsley and serve. 


Cut 6 fine, green artichokes into quarters and remove the chokes; trim the leaves 
neatly and parboil them 5 minutes in salted water; drain; lay them in a casserole, 
season with salt, pepper and }4 cup butter; V cup mushrooms, chopped fine, may be 
added; cover and cook in a moderate oven 25 minutes. Serve with any desired sauce; 
Hollandaise is best. 


One quart navy means, % pound fat salt pork or 1% pounds brisket of beef, *fa 
tablespoon mustard, 1 tablespoon salt, 2 tablespoons molasses, 3 tablespoons sugar, 
1 cup boiling water. Wash, pick beans over, cover with cold water and let soak over 
night; in the morning cover with fresh water, heat slowly and let cook just below 
the boiling point until the skins burst, which is best determined by taking a few on 
the tip of the spoon and blowing over them; if done, the skins will burst; when done, 
drain beans and put in pot with the brisket of beef; if pork is used, scald it, cut 
through the rind in %-inch strips, bury in beans, leaving rind exposed; mix mustard, 
salt, sugar, molasses and water and pour over beans and add enough more water to 
cover them; cover pot and bake slowly 6 or 8 hours; uncover pot the last hour so 
that pork will brown and crisp. 

For Six Persons. Time of Preparation, Two Hours 

Three pounds Brussels sprouts, 3 ounces butter, 1 tablespoon flour, 1 pint stock, 
a pinch of nutmeg, a pinch of carbonate of soda, a pinch of pepper, salt, 1 teaspoon 
chopped parsley, % teaspoon chopped onion. Throw the sprouts, after removing the 
outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda; 
after bringing up to the boil again, take the sprouts out and drain on a sieve and then 
on a dry cloth, so that no water remains in them; brown an ounce of butter with the 
flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the 
remaining butter; boil up well, then put in the sprouts and allow all to simmer gently 
for half an hour. 


Cook the spinach leaves in a pan with salted water; wash them freely with water 
to remove the sand which they may contain completely; drain them, press out the 
moisture and chop them up very fine; heat some butter in a saucepan, add the 
chopped spinach; stir them up with a long wooden spoon, adding a little butter; this 
will work out all the moisture; season them to taste with salt and a little scraped 
nutmeg, finished by adding \Vz ounces of fine butter. 


Cut off lower parts of stalks as far down as they will snap; untie bunches, wash, 
remove scales and tie again; cook in boiling salted water about 15 minutes or until 
soft, leaving the tips out of the water for the first 10 minutes; drain, rtemove string 
and spread with butter, allowing 1% tablespoons butter to each bunch of asparagus. 
This vegetable is often broken into small pieces for boiling, allowing the tips to cook 
a shorter time than the remainder of the stock. 




After removing husks and threads, boil from 10 to 20 minutes in clear water; 
take from water and place on platter covered with napkin, drawing corners of napkin 
over corn, or it may be cut from cob and seasoned with salt and butter. 


To 1 can chopped corn add 2 eggs, slightly beaten, 1 teaspoon salt, % teaspoon 
pepper, 1% tablespoons melted butter and 1 pint milk; put into a buttered baking dish 
and leave in a slow oven. 


Remove strings and break in 1-inch pieces; wash and cook in clear water, adding 
salt last Vz hour; drain reasonably dry and add butter. 


One and one-half pounds cauliflower, 2 ounces butter, 1 gill milk, % tablespoon 
meat extract, 2 tablespoons flour, a pinch of ground mace. Boil the cauliflower; heat 
1% ounces butter and 2 tablespoons flour to a golden brown; add the milk and % 
pint of the water in which the cauliflower has been boiled with % teaspoon meat 
extract dissolved in it; boil this sauce till thick, then flavor with ground mace; strain 
, and pour over the cauliflower, which has been placed in a deep dish; melt the rte- 
maining % ounce butter, pour it over, sprinkle with grated Parmesan cheese and 
bake in a hot oven, standing the dish in a pan of boiling water. 


Six ears of cooked corn or 1 can of corn, Vi cup corn liquid, 3 tablespoons milk, 
1 teaspoon sugar, 1 teaspoon salt, % teaspoon pepper, 2 tablespoons flour, 1 cup 
bread crumbs, 1 tablespoon butter. Cut fresh boiled corn, too old to serve on cobs, 
from the cob, or use the pulp of 1 can of corn; mix corn with the salt, pepper, flour 
and sugar and add the liquids; melt the butter, mix with the bread crumbs and cover 
bottom of a pudding dish with half of the crumbs; add the corn mixture and cover 
with the rest of the crumbs; bake in a moderate oven about 20 minutes and serve 
hot in pudding dish. 


One-half pound macaroni, 2 quarts boiling water, 2 teaspoons salt, 1 tablespoon 
butter, 1 small onion, cut fine, 1 teaspoon flour, cup of hot beef or chicken stock, 1 
pint stewed tomatoes, 1 tablespoon finely chopped mushrooms, 1 teaspoon salt, 
cayenne pepper, 1 teaspoon parsley, chopped, 3 tablespoons grated Parmesan cheese. 
Add salt and then the macaroni to the boiling water; let boil 20 minutes, stirring to 
avoid sticking to the bottom of the kettle; drain in colander; pour 1 cup of cold water 
through it, then return to cleared kettle. 


Six raw grated potatoes, 3 whole eggs, a pinch of baking powder, 1 tablespoon 
flour, a little milk. Peel large potatoes and soak several hours in cold water; grate, 
drain and for every pint allow 2 eggs, about 1 tablespoon flour, % teaspoon salt, a 
little pepper; beat eggs well and mix with the rest of the ingredients; drop by spoons 
on a hot buttered spider in small cakes; turn and brown on both sides. Serve with 
apple sauce or catsup. 


Fry 3 cups potato cubes in deep fat; drain on brown paper, and sprinkle with 
salt; cook a slice of onion in 1% tablespoons butter about 3 minutes; remove the 
onion and add to butter 3 pimentoes (canned), cut fine; when this is thoroughly 
heated, add potatoes, stir well and serve hot with parsley. 


Six green peppers, 1 onion, chopped fine, 2 tablespoons of butter, 4 tablespoons 
of chopped mushrooms, J^ cup brown sauce, 3 tablespoons bread crumbs, 4 table- 
spoons lean raw ham, chopped, salt, pepper and buttered bread crumbs. Cut a slice 
from stem end of each pepper, remove the seeds and parboil peppers about 15 min- 
utes; cook onion in butter 3 minutes, add mushrooms and ham, cook a minute, then 
add brown sauce and crumbs; cool the mixture; put into peppers, cover with buttered 
bread crumbs, salt and bake 10 minutes. Serve on toast with brown sauce. 


Boil until tender, scrape off the skin and cut in lengthwise slices; dredge with 
flour and fry in hot drippings, turning when one side is browned. 




Cut in 3-inch squares; remove seeds and stringy portion; place in a dripping pan; 
season with salt and pepper, and for each square add Vz teaspoon molasses and % 
teaspoon melted butter; bake about 1 hour, or until soft, in a moderate oven, keeping 
covered the first Vz hour. Serve in the shell with dots of butter. 


One can corn, 1 cup flour, 1 teaspoon of baking powder, 2 teaspoons salt, % 
teaspoon paprika, 2 eggs. Chop corn and add flour, baking powder, salt and paprika 
mixed and sifted, then add the yolks of eggs beaten thick, and fold in whites beaten 
stiff; cook in fresh, hot lard and drain. 


One teacup of rice; boil 1 quart milk; when boiled and hot add a piece of butter 
the size of an egg, 2 tablespoons of sugar, 2 eggs, juice and grated peel of 1 lemon; 
stir this up well; have ready the yolks of 2 eggs, beaten on a plate, cracker crumbs 
on another; make the rice in rolls and dip in the eggs and crumbs. Fry them in 
butter. Serve hot. 


Shell them in cold water; let them lie Vz hour or longer; put them into a sauce- 
pan with plenty of boiling water, a little salt and cook until tender; drain and butter 
well and pepper to taste. 


Slice cold boiled potatoes; make a cream sauce from 2 tablespoons each of butter 
and flour, 1 level teaspoon of salt, % teaspoon of pepper; heat butter; add flour 
and seasoning; when hot, add milk gradually and cook smoothly; add potatoes; let 
heat through and put in buttered individual dishes or baking dish; fold lightly some 
finely chopped cheese and bake about 10 minutes in a moderate oven. 


Roast some potatoes in the oven; when done, skin and pound in a mortar with 
a small piece of butter, warmed in a little milk; chop a shallot and a little parsley 
very finely, mix well with the potatoes, add pepper, salt; shape into cakes, egg and 
bread crumb them and fry a light brown. 


Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water 
till tender; drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn 
butter or white sauce. In early summer, when roots are small, water should be 
salted. Onions should also be boiled in salted water, then finished as here directed. 


Husk corn; draw sharp knife down center of each row of grain; press out pulp 
with back of knife; to 1 pint add % teaspoon each salt and sugar, dash pepper, Vz cup 
milk; heat and simmer 10 minutes. 


Pare and slice the eggplant as desired and dip at once into egg (previously 
seasoned with salt and pepper) and then into cornstarch, seeing to it that every part 
is well covered; fry in deep hot fat to a rich brown; lay on brown paper until served, 
to absorb any extra grease. Eggplant cooked in this way will be found very delicate 
and digestible. 


Remove leaves, cut off stock and soak about 30 minutes (head down) in cold 
water to cover; cook (head up) 20 minutes, or until soft, in boiling salted water; 
drain, separate and reheat in 1% cups white sauce. 



Just what experiences will be 
yours in the next fifty years, no 
one knows. Our wish is, of 
course, that they are always 
pleasant ones. Much of the joy 
of living comes from pleasant 
surroundings. Your immediate 
environment depends upon your- 
self. Make your home pleasant 
and attractive with 



ble, dependable floor paint. One of the oldest of the Fuller 
products. Dries hard over night. Washing and mopping hard- 
ens it. Obtainable in twelve colors. Gallons to pints. 

FULLER'S SILKENWHITE ENAMEL is remarkable for its 
depth and intensity. If you don't know Fuller's Silkenwhite 
Enamel you don't know enamels. Obtainable in eight shades. 
Gallons to pints. 

FULLER'S WASHABLE WALL FINISH gives the soft pastel 
effects so desirable for any room. Easily cleaned with a damp- 
ened cloth. Obtainable in fifteen colors. Gallons to pints. 

We Tell You How 

If you are unable to locate a master painter, send for 
Fuller's "Home Service" Booklet, which tells you every- 
thing you will want to know about painting and varnishing. 









Pure Prepared 


Pure Colors in Oil 

Phoenix Pure Paint 

Fuller's Floor Wax 

Rubber Cement 

Floor Paint 

Porch and Step Paint 

Fullerwear Varnish 

Fifteen for Floors 

Washable Wall 

Pioneer Shingle 

Fuller's Hot Water 

Wall Finish 
Silkenwhite Enamel 
Pioneer White Lead 


Paints and 


Happiness is in a large measure 
dependent upon bright, cheerful 

Increase your happiness by protect- 
ing and beautifying your property 
with Fuller's Paints and Varnishes. 


A richly tinted gloss finish de- 
signed for refinishing in color any 
wood or metal surface. 
Light Oak, Dark Oak, Walnut, Mis- 
sion Oak, Weathered Oak, Cherry, 
Flemish Oak, Mahogany and Rose- 

Fuller's Fifteen for Floors 

Is the most perfect floor varnish 
made. Unaffected by heel marks, 
scratches, wear and tear of rolling 
furniture. Gallons to pints. 

Fuller's Floor Wax 

For polishing floors, furniture 
woodwork, tables, etc. Cannot be 
excelled. In %-lb. to 8-lb. cans. 

Fuller's Hot Water Wall Finish 

A hot water kalsomine tint, easily 
applied. Does not show brush 
marks. Dries rapidly. Obtained in 
5-lb. packages. 

We Tell You How 

If you are unable to locate a master painter, send for Fuller's "Home 
Service Booklet," which tells you everything you will want to know 
about painting and varnishing. 


"Paints for Every Purpose" 



Jellies, Jams, Preserves, Marmalades 


To Prepare Glasses for Jelly. Wash glasses and put in a kettle of cold water; 
place on range and heat water gradually to the boiling point; remove glasses and 
drain; place glasses while filling on a cloth wrung out of hot water. 

To Make a Jelly Bag. Fold 2 opposite corners of a piece of cotton or wool 
flannel % yard long; sew up in the form of a cornucopia, rounding at the end; fell 
the seam to make more secure; bind the top with tape and finish with 2 or 3 heavy 
tape loops by which it may be hung. 

To Heat Sugar. Put in a graniteware pan or dish and place in a moderate oven, 
leaving the oven door ajar; stir occasionally that sugar may heat evenly and not 
become brown. 

In Making Jelly. If you get it too sweet and have no more juice put in a little 
pure cider vinegar; the jelly will "jell" at once and the flavor will not be impaired. 


To 6 pounds of strawberries allow 3 pounds of sugar; procure some fine scarlet 
strawberries, strip off the stalks and put them into a preserving pan over a moderate 
fire; boil them for half an hour, keeping them constantly stirred; break the sugar 
into small pieces and mix with the strawberries after they have been removed from 
the fire; then place it again over the fire and boil for another % hour very quickly; 
cover with paraffine. 


Take sound grapes, heat and remove the seeds, then measure and allow measure 
for measure of fruit and sugar; place all together in a preserving kettle and boil 
slowly 25 minutes; add the juice of 1 lemon to every quart of fruit; set away in jelly 


To every pound of fruit allow % pound of sugar; divide the plums; take out the 
stones and put the fruit on a dish with pounded sugar strewed over; the next day put 
them into a preserving pan and let them simmer gently by the side of the fire for 
about 30 minutes, then boil them quickly, removing the scum as it rises, and keep 
them constantly stirred, or the jam will stick to the bottom of the pan; crack the 
stones and add the kernels to the preserve when it boils. 


Pare and core the fruit and boil till very tender; make a syrup of 1 pound of 
sugar for each pound of the fruit and after removing the scum, boil the quinces in 
this syrup for Vz hour. 


Crush a quart of fully ripe blackberries with 1 pound of the best loaf sugar 
pounded very fine; put it into a preserving pan and set it over a gentle fire until 
thick; add a glass of boiled cider and stir it again over the fire for about % hour; 
then put into pots and when cold tie them over. 


Grate the rind of 6 oranges and 3 lemons into a granite kettle; now squeeze in 
the juice, add 1 cup of water and % pound of sugar to each pint of juice; boil all 
together until a rich syrup is formed; have ready 1 ounce of gelatine dissolved in 1 
pint of warm water; now add syrup; strain the jelly and pour into glasses. 


Select sound, red, fine-flavored apples, not too ripe. Wash, wipe and core; place 
in a granite kettle, cover with water and let cook slowly until the apples look red; 
pour into a muslin bag and drain; return juice to a clean kettle and boil Vz hour; 
skim; now measure and to every pint of juice allow 1 pound of sugar; boil quickly for 
10 minutes. Red apples will give jelly the color of wine, while that from light fruit 
will be like amber. PLUM JELLY 

Take plums not too ripe, put in a granite pan and set in a pan of water over the 
fire; let the water boil gently till all the juice has come from the fruit; strain through 
a flannel bag and boil with an equal weight of sugar 20 minutes. 


Eat Honey 

Nature's Own Sweet, 
Aids Digestion 

There is nothing more healthful and you should 
use it in your cooking also, as it goes farther and is 
better than sugar. 

In buying 

Howard's Pure Honey" 

you buy direct from the producer and are assured pur- 
ity, cleanliness and lowest price. Demand the above 

Put up in all sizes of containers 




Try recipes on page 85 

Sanitary Free Market 10th at Washington to Clay 
Stand 63 Oakland, Cal. 

Reg. 4076 Foothill Blvd. Phone Fruitvale 2925 




These are also called sweet pickle fruits. For 4 pounds prepared fruit allow 1 
pint vinegar, 2 pounds brown sugar, % cup whole spices cloves, allspice, stick 
cinnamon and cassia-bude; tie spices in thin muslin bag, boil 10 minutes with vinegar 
and sugar; skim; add fruit; cc-ok till tender; boil down syrup; pour over fruit in jars 
and seal. If put in stone pots, boil syrup 3 successive mornings and pour over fruit. 
Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe 
cucumbers, muskmelons and watermelon rind. 


Slice very thin 3 thin-skinned oranges, 2 grape fruit and 2 lemons; remove seeds; 
cover fruit with cold water; let stand 24 hours; bring to a boil and allow to simmer 
15 minutes; place in stone crock and allow to stand 24 hours; measure and add equal 
quantity of sugar; boil until it jells; pour in glasses and cover with paraffine. 


Select juicy apples; mealy ones are no good. Wash and quarter and put into a 
preserving kettle over the fire with a teacup of water; if necessary add more water as 
it evaporates; when boiled to a pulp strain the apples through a flannel bag, then 
proceed as for other jelly. 


Select the yellow, red-cheeked ones if possible; skin same as tomatoes, by 
pouring on boiling water, then thrusting them in cold water and separate in halves; 
proceed as for preserving cherries, only using % pound of sugar to every pound 
of fruit. 


Select the large cherries; remove the stems and stone them carefully; to each 
pound of sugar allow 1 pound of cherries; put fruit in granite pan and pour sugar 
over them; stir up and let stand over night to candy; in the morning put all into the 
preserving pan, place on the stove and boil gently until the cherries look clear, 
skimming off the scum as it rises; when the cherries have become quite clear, remove 
the pan from the stove and seal. Keep in dry, dark closet. 


A pound of sugar to a pound of tomatoes. Take 6 pounds of each; the peel and 
juice of 4 lemon and % pound of ginger tied up in a bag; put on the side of the range 
and boil slowly for 3 hours. 




Should be the FIRST in your new home 
"At All Leading Grocer's" 




Slice green tomatoes with onions; add salt; let stand over night; drain thoroughly 
and let boil % hour with vinegar; sugar to taste; white mustard seed, allspice, cloves, 
cinnamon, ginger and little mustard. 


Secure nice large peppers; cut a slit in them and take out the seed; slice a head 
of cabbage very fine; salt it as for slaw and mix very thick with black mustard seed; 
fill the peppers with this dressing and sew up the slit; lay them in a jar and pour 
over enough cold vinegar to cover them. 


Slice 1 peck of green tomatoes; add 1 cup of salt and let them stand over night; 
drain the water from them and add 1 gallon of vinegar, 1 large spoon of allspice, 
1 teaspoon of cloves, 1 tablespoon of cinnamon, % teaspoon of ground mustard, 4 
cups of sugar, 1 cup of grated horseradish and simmer together 10 minutes; add 
more sugar. 


Eight pounds of ripe tomatoes, 4 pounds of sugar, Vz ounce each of cloves, 
allspice and cinnamon; peel the fruit and boil \Vz hours; when partly cold add % 
pint of vinegar. Put away in jars. 


Mix tomatoes, chopped and drained, with chopped onions, red and green peppers 
and horseradish; add spices, sugar and a little curry powder; cover with vinegar and 
boil 1 hour. 


Two cauliflowers, 2 quarts green tomatoes, 1 quart small onions, 24 medium- 
sized cucumbers, green peppers. Chop all together and soak over night in a weak 
brine; next day scald for a few minutes, then drain through a colander; make a 
dressing with the following: % pound mustard, 4 teaspoons celery seed, 5 cups 
sugar, 1 cup flour, % ounce tumeric. Mix all of these ingredients to a smooth paste; 
then add them to 3 quarts of boiling vinegar and allow to boil for 2 minutes; pour 
it over the pickle and when cold bottle and seal with paraffine. This pickle will 
keep for a year. Salt may be used instead of the brine and cabbage instead of the 
cauliflower, if preferred. 


Boil the melon until you can stick a fork through it readily. To 7 pounds of 
fruit take 3 pounds of sugar, 1 quart of vinegar and 1 ounce each of cinnamon, 
cloves and allspice; scald the vinegar, put sugar and spices in and pour over the 
melon. Do this for 3 mornings. 


Wash them in clear water, lay them in a jar and sprinkle them well with salt; as 
you lay in fresh cucumbers, add more salt. They will make their own brine. 


Twenty-five young, tiny cucumbers, 15 onions sliced, 2 quarts of string beans, 
cut in halves, 4 quarts of green tomatoes, sliced and chopped coarsely, 2 large heads 
of white cabbage. Prepare these articles and put them in a stone jar in layers with 
a slight sprinkling of salt between them; let them stand 12 hours, then drain off the 
brine; now put the vegetables in a kettle over the fire, sprinkling through them 4 red 
peppers, chopped coarsely, 4 tablespoons of mustard seed, 2 tablespoons each of 
celery seed, whole allspice and whole cloves and a cup of sugar; pour on enough of 
the best cider vinegar to cover; cover tightly and simmer well until thoroughly 
cooked. Put in glass jars when hot. 


Prepare as sour pickles except add sugar to taste in the hot vinegar; ginger root 
and horseradish may be added to vinegar. 




Take medium-sized cucumbers, wash in cold water, then fill quart jars; put in 
each jar % cup vinegar, 1 tablespoon sugar, 2 tablespoons salt, pinch of pickling 
spices and spray of dill; fill rest of space in jars with cold water and seal. These 
pickles are very good and will keep indefinitely. 


Two dozen apples, 6 chili peppers, 3 onions, garlic to taste, 3 pounds seeded 
raisins, 1 quart cider vinegar, juice of 8 lemons, 4 cups brown sugar, % teaspoon 
cayenne pepper, 1 tablespoon ground ginger, salt to taste. Pare, core and chop 
apples, raisins, onions and peppers very fine; add the vinegar and cook 1 hour; 
then add the other ingredients and cook 1 hour longer, stirring often with wooden 
spoon. This will keep indefinitely. A little of this chutney will improve all Spanish 
dishes, curried meats and stews. 


Select small cucumbers, wash, sprinkle with salt; cover with cold water, using 1 
cup of salt for each gallon water; allow to stand 12 to 14 hours; rinse and pack in 
fruit jars; add green or red peppers, also whole spices; cover with scalding vinegar. 
If stored in earthen crock, place a plate with weight on top to keep the pickles in the 
vinegar, then cover the jar. These pickles will keep indefinitely. 


Fried Chicken 
Cream Gravy 
Corn Fritters 

Roast Chicken 
Bread Sauce 
Currant Jelly 

Roast Duck 
Orange Salad 

Roast Canvasback Duck 

Apple Bread 
Black Currant Jelly 

Roast Goose 
Tart Apple Sauce 

Roast Quail 
Currant Jelly 
Celery Sauce 

Reed Birds 
Fried Hominy with 

Roast Turkey 
Cranberry or Celery 
Plum, Grape Sauce 

Boiled Turkey 
Fried Onions 

Pigeon Pie 
Mushroom Sauce 

Boiled or Baked Fish 
White Cream Sauce 
Drawn Butter Sauce 

Cold Boiled Fish 
Sliced Lemon and 

Broiled Mackerel 
Stewed Gooseberries 

Fried Salmon 
Egg Sauce 

Lobster Cutlet 
Sauce Tartare 

Frizzled Beef 

Corned Beef 



Roast Lamb 
Mint Sauce 

Roast Mutton 
Stewed Gooseberries 

Pork Sausage 
Tart Apple Sauce 
Fried Apples 

Pork Croquettes 
Tomato Sauce 

Roast Pork 
Apple Sauce 

Cold Boiled Tongue 
Sauce Tartare 
Olives stuffed with 

Sweetbread Cutlet 
Caper Sauce 



Take 1 cup boiled rice, then fry 2 tomatoes and % onion together; season with 
pepper, salt, % teaspoon sugar and Vz chili pepper; mix with rice, all together; then 
add 4 tablespoons of grated Swiss cheese and 1 cup of cooked shrimps; cook on 
back of stove Vz hour. Very good, eaten hot or cold. 


Soak 2 cups pink beans over night; in the morning cover beans with water; add 
a small onion and boil until beans will mash between fingers; drain the liquid from 
the beans, but do not throw it away; into a frying pan, not less than 2 inches deep, 
put a large cooking spoon of fresh lard; allow it to become quite clear; after laying 
in as many beans as will absorb lard, place the pan over a hot fire and mix beans 
and lard thoroughly together until the beans appear to have a coating of lard and 
begin to burst; add a cup of the liquid in which the beans were boiled and gently 
crush the beans with a spoon, but do not mash; now add the remainder of the liquid 
and allow to simmer on the back of the stove for % to 1 hour, or until the beans are 
of the consistency desired, either with considerable liquid (but thick) or quite dry. 
Success depends upon observing the following rules: Do not add salt until the beans 
are boiled soft. The onion is not perceptible after cooking, only gives the beans the 
characteristic Mexican taste, which no spice can produce. Have the lard at boiling 
point. Mexican chili may be added after the last portion of liquid is used. 

To prepare Mexican chili, take 6 dry chili peppers, remove seeds and cover with 
water and boil 10 minutes; chop fine and run through sieve to remove skins; put in 
as much or as little, according to how hot you like them. 


Two pounds round steak; trim off fat, fry out over slow fire, adding other short- 
ening if not enough fat on meat; when hot, add 1 thick slice of onion, cut fine, and 
2 tablespoons bell pepper (red or green), chopped fine; cook, stirring frequently, 
until onion is a yellow color; cut meat in small pieces, season with salt and pepper, 
dust well with flour; bring fat in pan to smoking point; add meat, stir constantly 
until well browned; add water to cover; cook slowly until meat is tender; remove 
meat from liquid, put in deep earthen baking dish, add 2 cups white potatoes cut in 
thick slices and boiled 5 minutes in salted water; thicken liquid in pan with 2 table- 
spoons flour for every cup of liquid; add more seasoning if necessary; turn over the 
meat and potato; allow to cool while making crust. 


Three cups flour, 2 tablespoons baking powder, 1% teaspoons salt, 6 tablespoons 
shortening. Rub into flour with finger tips; wet to stiff dough with cold water; 
roll out in a round cake to fit top of baking dish; make 2 or 3 small openings in top 
to let out steam; place cover over meat; brush top with a little milk; put into oven, 
cook long enough to bake crust thoroughly, about 20 minutes. 


One and one-half pounds of Mexican chili beans, 6 good-sized onions, 6 cloves, 
garlic, 1 can tomatoes, % teaspoon paprika, a bay leaf, 1% pounds hamburger, 3 
tablespoons of Gebhardt's Eagle Chili Powder, salt to taste. Soak the beans over 
night, then cook until done; add can of tomatoes and paprika, bay leaf, salt, slice 
the onions and garlic; fry until done. Put the hamburger into a perfectly dry frying 
pan, no grease; cook until it is separated and dry; make a paste of the chili powder; 
add all to the beans and cook a little longer. 


Take onions, cut them up fine, and a small piece of garlic cut fine, and put them 
in a pan with 2 or 3 large green peppers; cut small and fry not too brown; then add 
1 can of tomatoes, salt and pepper to taste and a little prepared chili con carne; now 
have a small pan with hot lard; put in rice and fry not too brown; then take rice and 
mix together with the sauce and fry slowly for about 1 hour. You will find this a 
delicious dish, also a very fine vegetable. 




Boil 1 pound of string beans until tender; let them cool; beat the whites of 3 
eggs until thick; put in the yellow, beat 5 minutes more; take 6 or 7 string beans 
and roll them in the egg and fry them and serve with tomato sauce. 


One dozen ripe tomatoes, 4 large onions, 4 red peppers, all chopped fine, 4 cups 
vinegar, 2 tablespoons salt, 2 teaspoons each ground cloves, cinnamon and ginger; 
boil 2 hours. 


Three-fourths pound spaghetti, 3 quarts boiling water, 1 tablespoon salt, 2 table- 
spoons butter, % teaspoon white pepper, a little nutmeg, 1 cup tomato sauce, 2 ounces 
grated Parmesan or Swiss cheese or 1 ounce of each. Slide spaghetti without break- 
ing it into the boiling water gradually and boil 25 minutes; drain; place butter in 
saucepan, salt, pepper and nutmeg; let cook a few minutes; add the hot tomato 
sauce; gently mix with a fork, then add cheese and mix well again with a fork for 1 
minute or longer; dress on a hot dish and serve. 


Ground meat, 1 medium-sized chopped onion, 1 egg, 2 tablespoons bread crumbs, 
4 sprigs of parsley, salt and pepper. Mix well; make into small balls; drop into the 
sauce and boil for 40 minutes. Sauce: 1 quart tomatoes. 1 pint water, 1 onion, 1 
clove, garlic, 2 bay leaves. Boil one hour, rub through colander and return to stove; 
add heaping teaspoon lard, some salt and Chili powder to taste. When the balls 
have cooked sufficiently, place them around a mound of hot boiled rice or spaghetti, 
pour the tomato sauce over the whole and cover with a layer of finely chopped cheese. 


Chop fine, separately, 3 large onions, % garlic, % stalk celery, % cup dried 
mushrooms (soaked in water Vz hour), 1 can tomatoes, salt, black pepper, 3 or 4 
chili capinas, 2 bay leaves, 2 cloves, few sprigs of each, rosemary and parsley. Have 
a good-sized chicken (not too young), older one preferred, cut as for frying, wash 
and dry. Put into kettle with hot olive oil and brown thoroughly; add onions and 
brown, then garlic and celery, allowing to cook a few minutes; add tomatoes and 
flavorings, cooking all together about 3 hours; stir often to prevent burning. When 
chicken becomes tender, remove. Beef may be substituted, if desired. Take about 
2 pounds spaghetti, put in kettle of boiling water (salted); cook until done; then 
drain, dashing cold water over it to prevent sticking. Serve on hot dish, first a layer 
of spaghetti, sprinkle with Parmesan cheese, then a layer of sauce, repeating until 
dish is full. 


Clean and prepare fat chicken as for roasting; make, a good stuffing of bread 
crumbs, chopped onions, herbs to season to taste, binding together with the yolks 
of 2 or 3 eggs; stuff the fowl with it; tie on the breast slices of salt pork and lemon, 
then wrap and tie the whole in stout waxed paper; place in a casserole (or any tight- 
covered baking dish); add enough chicken or veal stock to cover it and 1 clove, a 
whole onion and some chopped parsley; put the lid on and cook in a hot oven 1 
hour; strain the sauce, then add 1 cup of hot cream, the yolk of 1 egg, 1 tablespoon 
of butter, 1 tablespoon of minced parsley and sufficient paprika to give not only a 
decided flavor, but to tinge it pink; when the chicken is quite done (cooking it with 
this sauce as much longer as necessary to make it tender), serve it with the sauce 
poured over it and bordered with hot boiled rice. 

We may live without poetry, music and art; 
We may live without conscience and live 

without hearts. 
We may live without friends, we may live 

without books; 

But civilized man cannot live without cooks. 
Owen Meredith. 


rare i 

W , J _-_^.-r- ._._-. __r-__-_ ,_r-___- -t 

Whet^ your appetite 
and as you qimff 
the coffee - - you 
sing the praises of 




1,800,000 cups were served at the 
Panama-Pacific International Exposition 


Established 1884 


Telephone Sutter 6654 

The proper methods of brewing coffee 
are described on the opposite page 



Measure Carefully 

There is no set rule for the proper proportions of coffee and water. This will 
vary with the kind of coffee used, the way it is ground and the method of brewing 
and, above all, with individual taste. But once you have found the right proportion 
that is, the proportion best suited to your use stick to it. Don't guess. Measure 
carefully, both water and coffee. Remember that in brewing the coffee grounds 
absorb a certain amount of the water in the pot. Therefore, to make five cups of 
coffee, use, say, 5% cupfuls of water and in the same proportion with larger or smaller 

Extracting the Coffee Flavor 

Chemists have analyzed the coffee bean and told us that its delicious taste is due 
to certain aromatic oils. This aromatic element is extracted most efficiently only by 
fresh boiling water. The practice of soaking the grounds in cold water, therefore, is 
to be condemned. It is a mistake also to let the water and the grounds boil together 
after the real coffee flavor is once extracted. This extraction takes place very 
quickly, especially when the coffee is ground fine. The coarser the granulation the 
longer it is necessary to let the grounds remain in contact with the boiling water. 
Remember that flavor, the only flavor worth having, is extracted by the short contact 
of boiling water and coffee grounds and that after this flavor is extracted, the coffee 
grounds become valueless dregs. 

Use Grounds Only Once 

Although the above rules are absolutely fundamental to good coffee making, 
their importance is so little appreciated that in some households the lifeless grounds 
from the breakfast coffee are left in the pot and resteeped for the next meal, with 
the addition of a small quantity of fresh coffee. Used coffee grounds are of no more 
value in coffee making than ashes are in kindling a fire. 

Serve at Once 

After the coffee is brewed the true coffee flavor, now extracted from the bean, 
should be guarded carefully. When the brewed liquid is left on the fire or over- 
heated this flavor is cooked away and the whole character of the beverage is changed. 
It is just as fatal to let the brew grow cold. If possible, coffee should be served as 
soon as it is made. If service is delayed, it should be kept hot, but not overheated. 
For this purpose careful cooks prefer a double boiler over a slow fire. The cups 
should be warmed beforehand, and the same is true of a' serving pot, if one is used. 
Brewed coffee, once injured by cooling, cannot be restored by reheating. 

Scour the Coffee Pot 

Unsatisfactory results in coffee brewing frequently can be traced to a lack of 
care in keeping utensils clean. The fact that the coffee pot is used only for coffee 
making is no excuse for setting it away with a hasty rinse. Coffee making utensils 
should be cleaned after each using with scrupulous care. If a percolator is used 
pay special attention to the small tube through which the hot water rises to spray 
over the grounds. This should be scrubbed with the wire-handled brush that comes 
for the purpose. 

Don't Dry Filter Bags 

In cleansing drip or filter bags use cool water. Hot water "cooks in" the coffee 
stains. After the bag is rinsed keep it submerged in cool water until time to use it 
again. Never let it dry. This treatment protects the cloth from the germs in the 
air which cause souring. New filter bags should be washed before using to remove 
the starch or sizing. 


The principle behind this method is the quick contact of water at full boiling 
point with coffee ground as fine as it is practical to use it. The filtering medium 
may be of cloth or paper, or perforated chinaware or metal. The fineness of the 
grind should be regulated by the nature of the filtering medium, the grains being 
large enough not to slip through the perforations. 

The amount of ground coffee to use may vary from a heaping teaspoonful to a 
rounded tablespoonful for each cup of coffee desired, depending upon the granula- 



tion, the kind of apparatus used and individual taste. A general rule is the finer the 
grind the smaller the amount of dry coffee required. 

The most satisfactory grind for a cloth drip bag has the consistency of powdered 
sugar and shows a slight grit when rubbed between thumb and finger. Unbleached 
muslin makes the best bag for this granulation. For dripping coffee reduced to a 
powder, as fine as flour or confectioner's sugar, use a bag of canton flannel with 
the fuzzy side in. Powdered coffee, however, requires careful manipulation and 
cannot be recommended for everyday household use. 

Put the ground coffee in the bag or sieve. Bring fresh water to a full boil and 
pour it through the coffee at a steady, gradual rate of flow. If a cloth drip bag is 
used, with a very finely ground coffee, one pouring should be enough. No special 
pot or device is necessary. The liquid coffee may be dripped into any handy vessel 
or directly into the cups. Dripping into the coffee cups, however, is not to be recom- 
mended unless the dripper is moved from cup to cup so that no one cup will get more 
than its share of the first flow, which is the strongest and best. 

The brew is complete when it drips from the grounds, and further cooking or 
"heating up" injures the quality. Therefore, since it is not necessary to put the brew 
over the fire, it is possible to make use of the hygienic advantages of a glassware, 
porcelain or earthenware serving pot. 


For steeping use a medium grind. The recipe is a rounded tablespoonful for 
each cup of coffee desired or as some cooks prefer to remember it a tablespoonful 
for each cup and "one for the pot." Put the dry coffee in the pot and pour over it 
fresh water briskly boiling. Steep for 5 minutes or longer, according to taste, over 
a low fire. Do not boil. Settle with a dash of cold water or strain through muslin 
or cheesecloth and serve at once. 


Use a rounded tablespoonful of medium fine ground coffee to each cupful of 
water. The water may be poured into the percolator cold or at the boiling point. 
In the latter case, percolation begins, at once. Let the water percolate over the 
grounds for 5 to 10 minutes, depending upon the intensity of the heat and the flavor 


Scald an earthen or china teapot; put in 1 teaspoon tea and pour on 2 cups 
boiling water; let stand on back of range or in a warm place 5 minutes; strain and 
serve immediately with milk or without sugar and milk. Avoid second steeping of 
leaves with addition of a few fresh ones. If this is done, so large an amount of 
tannin is extracted that various ills are apt to follow. 

Start Right By Using 

CaswelPs Coffee 

that rare delidousness 


For that true coffee flavor that rare deliciousness 
use CasweWs Coffee 


Follow any one of these 

Boiling or Brewing Method A 

Use coffee ground medium. Pour boiling water on re- 
quired amount of coffee in order to bring out the rich- 
ness and strength. Let simmer slowly for fifteen 

Percolating Method B 

Use finely ground coffee. After the water begins 
bubbling over the coffee let continue so, percolating 
slowly from fifteen to twenty minutes until the rich, 
brown color and strength of the coffee are finally 
brought out. 

Filtration Method C 

Place coffee, ground very finely or pulverized, in bag 
suspended in coffee pot and pass the required amount 
of boiling water. 

The filtration method is the quickest way to make 
coffee, but a great deal of care must be given to the 
bag. It should at all times be kept absolutely clean 
and sweet. A good method to adopt is to start with a 

new bag every Sunday morning, and immediately after using the bag 

should be thoroughly cleaned in hot water and kept in a jar of fresh 

cold water. 

Do not use soap in cleaning the bag. 

N. B. Boiling water must be 212 degrees. 

Keep the brew hot. Chilling the brew destroys the affiliation of oils and 

water and therefore the flavor. 

The treasured secret of coffee roasting produces the wondrous flavor 

Our steel cut process used in grinding coffee eliminates 

the bitter chaff and the result is 

CaswelPs National Crest Coffee 

Families in the following cities may obtain our NATIONAL CREST 
brand by writing or telephoning to 

SAN FRANCISCO, CAL., 442-452 SECOND ST . ..Sutler 6654 

SACRAMENTO, CAL., 2031 15TH ST Main 4349W 

OAKLAND, CAL., 1920 GROVE ST Oakland 1017 

FRESNO, CAL., 479 FRESNO AVE. Fresno 2020 

LOS ANGELES, CAL., 2600 SO. SAN PEDRO ST ....South 1970 

PORTLAND, ORE., 25 E. 12TH ST East 7054 

SEATTLE, WASH, 2817 1ST AVE Main 4271 

TACOMA, WASH., 1623 SO. J ST. Main 3414 

SPOKANE, WASH., 2319 N. MONROE ST Maxwell 698 




This "Orange Blossom" Pattern of Wallace Ster- 
line (Solid) Silver holds an everlasting charm. 
A rare pattern, indeed, and with just that touch 
of refinement that will win your heart as en- 
thusiastically and as permanently as the orange 
blossom has won and held its favor and its 

We hope you will give us the pleasure of showing you this Wallace 
"Orange Blossom" Pattern. 

1226 Broadway 





as it should 


n the following pages are presented 
a few suggestions with the hope that 
they may prove helpful to those who 
are interested in the effective setting 
of the table. 


Oakland -4 


In the setting of the table, as in all other artistic performances, there 
are certain defined rules for procedure which should be observed. 

It is well that every housewife should have a reasonably intimate 
knowledge of those fundamental rules, and it is to her, therefore, that we 
dedicate the authoritative suggestions presented in the following: 


A "silence" cloth should always be used under the table cloth to 
protect the surface of the table, and to muffle the noise. 

The table cloth should be laid smoothly and evenly on the table. If 
the table top is finely polished, doilies may be used instead of a table cloth 
for breakfast, luncheon or informal dinners. 

Twenty-five or thirty inches is allowed from plate to plate. 

Lace doilies should be arranged on the service plates, and on these 
should be placed the cocktail glasses for fruit, oysters or other fish cock- 
tails. The bread and butter plate should go to the left of the place plate, 
above the forks. On the right of this, with the blade turned in, the 
dessert knife should be placed, followed in the order mentioned, by the 
meat knife (fish knife, if used), soup spoon and oyster fork. 

On the left, nearest the plate, is the dessert fork, followed by the 
salad fork, meat fork and fish fork. This rule can best be remembered 
by observing that the silver is laid in the order of its use from, the out- 
side toward the plate. 

The napkin should be placed at the left of the silver, with the fold at 
the top, the open edges at the right toward the edge of the table. 

The napkin should be placed at the left of the silver, 
with the fold at the top, the open edges at the right toward 
the edge of the table. 

The number of glasses used will be determined by 
the kind of beverages to be served. There are 
special glasses for nearly every kind. The water 
goblet is always essential. 


Consists of plates, glasses, silver 
and napkin to be used by one person. 

Any graceful arrangement of the 
glasses on the right at the head of 
the knives is proper. An individual 
salt cellar and spoon to the left with 

,(. Sign-art & Sons for Suggestions in Silvenvare 

an individual almond dish on the right completes each place. Salt and 
pepper shakers may be used if desired. They should be so arranged that 
they will be conveniently accessible to all guests. 


The arrangements of flowers is always 
one of personal taste. Complete color 
schemes and original decoration ideas are 
frequently fully carried out in flowers. The 
color schemes to be used are generally de- 
termined by the season, the flowers availa- 
ble and frequently by the event which has 
occasioned the dinner. 

A very popular custom is to place a single flower in a 
slender vase at each place. A low, green centerpiece is very 
pleasing. A single rose laid beside each plate makes an 
effective decoration. 


There are three recognized methods of serving a meal 
the English, the Russian and the Compromise. The Russian 
is more formal than the English and the Compromise com- 
bines points from both. 

In the English service all the food that is to be served in any given 
course is placed on the table in platters and other suitable dishes before 
the host, hostess or some member of the family. The number of plates 
necessary for the persons seated is placed before the carver, or they may 
be taken one by one from a side table and set before him. As each plate 
receives its portion the waiter carries it either 
to the person serving another article of food, 
such as vegetables, or sets it directly before 
the person for whom it is intended. When fin- 
ger bowls are used, a plate bearing a doily' 
upon which the bowl is placed should be placed 
in front of each person. 

In the Russian service serving is done from 
the serving table or pantry. With the exception 
of candies, nuts and relishes, food is not placed 
on the table except as it is served to the indi- 
vidual. A portion of the main dish of the 
course and possibly one accessory are placed 
on each plate before it is brought from the 
pantry. All other dishes are passed. 

Sometimes the plates are all set down 
empty and the food is passed on daintily gar- 
nished platters. As the plates of one course 
are removed the plates of the next course 
should be immediately set in place. The table 
should at no time be without plates except 
that between the main course and dessert all 
dishes should be removed and the table 

In the Compromise service portions of 
courses or the entire courses are sometimes 
served on the table in the English way and 
others are passed as in the Russian service. The 
soup, for instance, may be served in individual 
plates from the pantry and meat carved at 
the table by the host, the vegetables and the 
salad course both passed by the maid and the 
dessert served at the table by the hostess. 

A. Sigwart & Sons for Suggestions in Silverware 


Oysters on the half shell may be served first, either on luncheon 
plates, surrounded by cracked ice or on syecial oyster plates. It is a 
matter of preference as to whether this is done before or after the 
guests are seated. 

The soup service follows. If the soup is served from the table it 
should he brought in by the servant in a tureen, with ladle, and placed 
before the hostess, whose duty it is to serve it. The soup plates are 
either rimmed or cup-shaped. As each service is rendered the servant 
takes it from the hostess and passes it to the guests, always serving 
ladies first. 

When the soup is served from the pantry the tureen is dispensed 
with, the servant bringing in the soup in individual services on a suitable 
serving tray. 

Following the soup service comes the fish course. This requires a 
specially adapted service, including a long, narrow fish platter, with 
sauceboat, ladle and fish plates, which should be slightly warmed. The 
fish platter is either passed from person to person or it may be passed 
by the servant, and each guest is then expected to serve himself. The 
sauceboat is not passed until the fish has been completely served. 

The service plate may be removed before the roast course, although 
if removed it should be returned to the table after the roast course for 
the remaining courses of the dinner. 

The meat course which follows, if the English custom is employed, 
is brought in on a large covered silver platter or on a large china platter. 
The vegetables also may be brought in in appropriate covered dishes. 
The meat course is served on large, carefully heated dinner plates. 

Where steak is served a heavy wooden steak plank, with silver railing, 
simplifies the service and is very effective. 

With the meat course jello or jelly is frequently served. This is 
generally prepared in a special mould. These special moulds may be 
had in original designs to carry out almost any desired decoration. 

Vegetables may be served on the same plates, or preferably, passed 
in small, deep dishes. 

The salad course comes next. It is served on 
small plates made especially for the purpose. 

Appointments, with the exception of the water, 
beverage glass and dessert knife and fork, are 
now removed from each place and the table is 

The dessert service depends upon the dessert. 
If ice cream is served in individual moulds or 
brick, flat plates are used; otherwise it is served 
in deep dishes or in tall, stemmed glasses. An 
individual ice cream fork or ice cream spoon is 
used and may be placed on the table at the head 
of the service plate when the table is set, or it may 
be given with the course at the time of ice 
cream service. 

If the dessert consists of a frappe or a 
similar delicacy it should be served in a 
comport or tall, stemmed glass. If the 
heavier desserts, such as pie or pudding, 
dessert plates should be used. 

According to the English custom, it is 
perfectly permissible for pie to be served by 
the hostess at the table. In this event the 
pie plate is placed in a container with a 
silver railing or gallery. 


Small plates containing crackers and cheese are now served, being 
placed conveniently at several places on the table. Then follows the 
after-dinner black coffee or demi-tasse. The coffee should be served 
from a china or silver coffee pot by the hostess and should be passed 
to each person by a servant. 

Finger bowls of glass or metal, standing on a plate to match or 
otherwise, are now placed before each guest. 


The setting of the table offers almost unlimited scope for the ex- 
pression of the individuality of the hostess. 

There can be no cut and dried rule as to table decoration. This is 
entirely a matter for the originality of the hostess or the caterer, 
for the originality of the hostess or the caterer. 

It is possible to create very effective, settings without extravagant 
cost if some definite idea is first outlined and then suggested by the 

By way of suggestion, very clever table settings may be accom- 
plished, using special occasions, special days or original ideas as motives. 
For instance, betrothal announcements, showers, weddings, the recurrent 
anniversaries, birthdays, commencements, and other such events offer 
unlimited possibilities for original expression. 

The West, with its romance, its scenic charms, and the beautiful 
colorings offered in the variety of its fruits and flowers, together with 
the ever-artistic and sentimental old mission effects, affords a wide field 
for decorative fantasies. 

There are also many patriotic days Washington's Birthday, Lin- 
coln Day, Independence Day, Decoration Day, and, of course, the good 
old holidays St. Valentine's Day, Easter, Hallowe'en, Thanksgiving, 
Christmas, New Year's Day each presenting its individual opportuni- 
ties for effective table decoration. 

Other beautiful decoration schemes may be carried out by the use 
of maline and the liberal use of flowers, either in solid colors or in con- 
trasting shades. For this purpose we suggest the many unusual flower 

Children's parties are also very susceptible to very clever table deco- 
ration. The ages of the children to be entertained, the occasion of their 
entertainment, and their particular inclinations, influence to an important 
degree the character of the decorations. 


The host, with his partner, leads the way to the dining room. At 
the table, cards are placed at each cover showing the seating arrange- 
ment. Each gentleman draws out the lady's chair, waits until the host 
and ladies are seated then seats himself. 


The guest of honor, if a man, should be seated at the right of the 
hostess; if a woman, at the right of the host. 

The order of serving is very largely a matter of individual incli- 

All the women may be served before the men, beginning with the 
hostess or guest of honor. 

Or the guest of honor or the hostess may be served first and then 
the next person, irrespective of whether man or woman, continuing thus 
around the table. It is advisable to serve one course around the table 
to the right and the other around the table to the left, so that the 
courtesies may be equally divided. 

When the hostess is served first it enables her to judge as to whether 
the dish is properly served and provided with necessary accessories. 



The development and the use of electricity for 
table appliances has added wonderfully to the de- 
lights of breakfast serving. The electric toaster 
makes the toast right at the table, thus insuring 
economy and adding to the delight of the toast 

The coffee likewise is made in the electric per- 
colator, and even the bacon and eggs may be 
shirred on the electric grill. 

With the electric waffle iron you can enjoy 
making them right at the table. 


The illustration shows the setting 
for the serving of the meat course, also 
the position of the coffee cup, which 
should be placed after the remainder 
of the course has been served. 


On the tray are three pitchers, the 
smallest for cream, next in size for 
milk and the largest for hot water, 
which is provided to heat the cups. 

Before the coffee is served the 
water is poured into each cup, from 
which it is emptied into the bowl, 
which is also on the tray. 




1 cup extracted honey of best flavor, 1 cup 
granulated sugar, 3 tablespoons sweet cream or 
milk. Boil to "soft crack," or until it hardens 
when dropped into cold water, but not too brittle 
just so it will form into a soft ball when taken 
in the fingers. Pour into a greased dish, stirring 
in a teaspoon extract of vanilla just before tak- 
ing off. Let it be % or %-inch deep in the dish ; 
and as it cools, cut in squares and wrap each 
square in paraffine paper, such as grocers wrap 
butter in. To make chocolate caramels, add to 
the foregoing 1 tablespoon melted chocolate, just 
before taking off the stove, stirring it in well. 
For chocolate caramels it is not so important that 
the honey be of best quality. C. C. Miller. 


Boil to the hard snap stage 1 cup of grated 
chocolate, 1 cup of brown sugar, 1 cup of ex- 
tracted honey and y 2 cup of sweet cream. When 
it hardens on being dropped in water, stir in but- 
ter the size of an egg. Just before removing from 
the fire, add 1 teaspoon of vanilla and 2 cups of 
finely chopped walnuts. Stir thoroughly and pour 
in buttered plates to cool, cutting it into squares. 
Other kinds of nuts may be substituted for wal- 


1 cup butter, 2 cups of sugar, 2 cups of ex- 
tracted honey, 1 heaping teaspoon of cinnamon. 
Boil ten minutes, pour into a buttered pan and 
when cold cut into squares. 


8 cups sugar, 2 cups honey, 4 cups milk or 
water, 1 Ib. almonds, 1 Ib. English walnuts, 3 
cents' worth each of candied lemon and orange 
peel, 5 cents' worth citron (the last three cut 
fine), 2 large tablespoons soda, 2 teaspoons cin- 
namon, 2 teaspoons ground cloves. Put the milk, 
sugar and honey on the stove to boil 15 minutes ; 
skim off the scum, and take from the stove. 
Put in the nuts, spices and candied fruit. Stir 
in as much flour as can be done with a spoon. 
Set away to cool, then mix in the soda (don't 
make the dough too stiff). Cover up and let 
stand over night, then work in enough flour to 
make a stiff dough. Bake when you get ready. 
It is well to let it stand a few days, as it will not 
stick so badly. Roll out a little thicker than a 
common cooky, cut in any shape you like. 

This recipe originated in Germany, is old and 
tried and the cake will keep a year or more. 
Mrs. E. Smith. 


Put into a saucepan 2 cups of liquid honey 
with "4 Ib. of powdered sugar. Cook 2 to 3 min- 
utes, add *4 Ib. of almonds (chopped) and cook 
5 minutes longer. Now add enough flour to make 
a stiff dough. Take from the fire, and when 
slightly cooled add eight ounces of candied 
orange peel, cut fine, the yellow rind of a lemon, 
% teaspoon each of ground cinnamon and grated 
nutmeg, % teaspoon of soda, a pinch of salt and 
a glass of grape juice. While the dough is still 
warm, roll thin and stamp into little rectangles. 
Bake in a moderate oven and when cold, ice. 

Two-thirds cup of butter, 1 cup honey, 3 eggs 
beaten, y 2 cup milk. Cream the butter and honey 
together, then add the eggs and milk. Then add 2 
cups flour containing 1% teaspoons baking pow- 
der previously stirred in. Then stir in flour to 
make a stiff batter. Bake in jelly tins. When 
the cakes are cold, take finely flavored candied 
honey, and after creaming it, spread between the 


Chop finely x /4 pound each of citron and can- 
died orange peel ; place in a nappy and just cover 
with warm strained honey and let stand over 
night in a warm place. Beat 2 eggs and 1 cup 
of white sugar until smooth ; add the fruit and 
honey, a little salt and 2% cups of flour. Knead 
to a smooth dough, roll thin, cut into fancy 
shapes and bake in a rather quick oven. 


One-half cup butter, % cup honey, 1/3 cup 
apple jelly or boiled cider, 2 eggs well beaten, 1 
teaspoon soda, 1 teaspoon each of cinnamon, 
cloves and nutmeg, 1 teacup each of raisins and 
dried currants. Warm the butter, honey and 
apple jelly slightly, add the beaten eggs, then 
the soda dissolved in a little warm water ; add 
spices and flour enough to make a stiff batter, 
then stir in the fruit and bake in a slow oven. 
Keep in a covered jar several weeks before using. 


Three cups of flour, 2 teaspoons baking pow- 
der, 1 teaspoon salt, % cup shortening, 1% cups 
sweet milk. Roll quickly and bake in a hot 
oven. When done, split the cake and spread the 
lower half thinly with butter, add the upper half 
with % pourid of the best flavored honey. (Can- 
died honey is preferred. If too hard to spread 
well, it should be slightly warmed or creamed 
with a knife.) Let it stand a few minutes and 
the honey will melt gradually and the flavor will 
permeate all through the cake. To be eaten with 


Boil a double handful of green hoarhound in 2 
quarts of water, down to 1 quart ; strain, and 
add to this tea 2 cups of extracted honey and a 
tablespoon each of lard and tar. Boil down to 
a candy, but not enough to make it brittle. Begin 
to eat this, increase from a piece the size of a 
pea to as much as can be relished. It is an ex- 
cellent cough candy and always gives relief in a 
short time. 


Five cups of milk, 1/3 cup of corn meal, % 
cup of honey, 1 teaspoon of salt, 1 teaspoon of 

Cook milk and meal in a double boiler 20 min- 
utes ; add honey, salt and ginger ; pour into a 
buttered pudding -dish and bake 2 hours in a slow 
oven ; serve with cream. 


Eight pounds of salt, 1 quart of honey, 2 
ounces of saltpeter and 3 gallons of water. Mix> 
and boil until dissolved, then pour it hot on th 

Contributed by the J. A. Howard Apiaries. For best results use Howard's Pure Honeyl 





The all-in-one chocolate as a beverage, 
for baking, for dessert making 


Ghirardelli's Brown Stone Front Cake 

Three-fourths cup Ghirardelli's Ground Chocolate, Vz cup sweet milk. 
2/3 cup brown sugar, yolk of 1 egg. Beat all together; soft boil until 
like a custard; set to cool. This is the cream: Take 1 cup brown 
sugar, % cup butter, % cup sweet milk, 2 eggs, 2 cups sifted flour. After 
the cake is mixed then stir in the above cream; then add 1 teaspoon soda 
dissolved in a little warm water; spread white boiled icing over and be- 
tween the layers. 

Chocolate Spanish Cream 

Take iVz tablespoons gelatine, 2 eggs, iVz teaspoons vanilla, 2% cups 
milk, 4 tablespoons sugar, 3 tablespoons Ghirardelli's Ground Chocolate. 
Soak gelatine in milk; put on fire and stir until dissolved; add yolks of 
eggs, well beaten with two tablespoons of sugar; stir chocolate to smooth 
paste with a little cold water; add to milk; stir until it comes to boiling 
point; remove from stove; have whites of eggs beaten with 2 tablespoons 
of sugar; add whites, stirring briskly. Flavor and turn into mould. 
Serve with whipped cream or sauce. 

Devil's Cake - - All Chocolate 

Take 1 cup sugar, butter size of an egg; cream these ingredients to- 
gether; 1 cup of sour milk, 1 egg. Sift 1 cup of flour, 1 teaspoon of 
soda and 3 tablespoons of Ghirardelli's Ground Chocolate together four 
or five times; add the creamed butter and sugar, then the egg, well 
beaten, and the sour milk; stir well; bake in a moderate oven. When 
cool, cover with chocolate frosting. 

Ghirardelli's Chocolate Fudge 

Four rounded tablespoons of D. Ghirardelli's Ground Chocolate, 2 
cups sugar, 1 cup milk, butter the size of a small hen's egg, 1 teaspoon 
vanilla, 2 drops lemon extract. Boil sugar, butter and milk until thick 
and add chocolate; cook until thread spins when tried; then add extract 
and take from fire, stirring until nearly cold or becomes sugary. Turn 
on a well-buttered dish and cut in squares. 

Chocolate Bread Pudding 

Take 2 large cups of crumbled bread; let this stand Vz hour, covered 
with 3 cups of boiling milk; beat 2 eggs and add Vz cup sugar and 4 
tablespoons of Ghirardelli's Ground Chocolate, butter the size of walnut 
and pinch of salt; add this to milk and bread crumbs; flavor with vanilla 
extract and bake 1 hour in a covered buttered dish, in a medium oven. 
Serve with hard sauce, whipped cream or vanilla sauce. 

Chocolate Sauce 

One egg, 1 cup milk, 1 teaspoon cornstarch, % cup sugar, 2 tea- 
spoons Ghirardelli's Ground Chocolate, 1 teaspoon vanilla. Scald milk 
and add the cornstarch, which has been dissolved in a little of the cold 
milk; beat egg and add to the mixture with the sugar, chocolate and 

Chocolate Icing 

Place 2 ounces of Ghirardelli's Ground Chocolate in an enameled 
saucepan with a quarter pint of boiling water; set on the stove for a few 
minutes, stirring constantly; then remove, add % pound of pulverized 
sugar and stir again until perfectly smooth. 


Instant Appeal 

^ ~* * 

o f 

\J C// i/L/ 

Wallace Silver Plate lends 
an atmosphere of distinc- 
tion to any table it graces. 
The patterns possess the refine- 
ment and finish that one has been 
accustomed to associate only with 
the expensive Sterling ware. 
The discriminating public has discovered in 
Wallace Silver a plated ware that they are 
proud to present to their friends, proud to 
own and use, proud to hand down to their children. 
It will give us as much pleasure to show you our new 
"Hostess" pattern as you will experience in viewing it. 

1226 Broadway 






Whether it be a family dinner without guests or a formal occasion, 
a man shows courtesy and breeding by waiting until the ladies have been 
seated. At a luncheon or dinner a woman waits politely until her 
hostess is seated, and a young girl does not take her place until each 
order woman has taken hers. 

Proper Seat at Table 

One should sit erect, and neither lounge nor bend forward while 
eating. A seat drawn too closely throws out the elbows, one too far 
away crooks the back. The proper compromise is a position in which 
the waist or chest is about eight inches from the table. 

While at the table it is not considered good manners to put one's 
elbows on the table, to trifle with the knives and forks, or to clink the 
glasses. When not occupied, the hands should lie quietly in the lap, 
for nothing so marks the well-bred gentleman or lady as repose at the 

Use of Napkin 

This must not be spread out to its full extent over the lap or chest, 
and none but the vulgarian tucks his napkin in the top of his waistcoat. 
To unfold it once and lay it across the knees is sufficient. At the con- 
clusion of a meal in a restaurant or at the table of a friend it is not 
necessary to diligently fold the square of linen in its original creases and 
lay it by the plate. Since the napkin will not be used again until it is 
washed, it is sufficient to place it unfolded on the table when arising. 
This rule is not followed when visiting for a few days in a friend's house. 
Then the guest should do as the host and hostess do, for not in every 
household is a fresh napkin supplied at every meal. 

Knife and Fork 

The knife is invariably held in the right hand and is used exclusively 
for cutting and never for conveying food to the mouth. The fork is 
shifted to the right hand when the knife is laid aside, and save for small 
vegetables, such as peas, beans, etc., it is not used spoonwise for passing 
food to the mouth. 

It is an evidence of careless training in table manners to mash food 
in between the prongs of the fork, to turn the concave side of the fork 
up and, loading it with selections from different foods on the plate, to 
lift the whole, shovelwise, to the mouth. 

No less reprehensible is it to hold knife and fork together in the air 
when the plate is passed up to the host or hostess for another helping, 
or, when pausing in the process of eating, to rest the tip of the knife and 
fork on the plate's edge and their handles on the cloth. When not in 
active service both of these utensils must remain resting wholly on the 
plate, and at the conclusion of a course they should be placed together, 
their points touching the center of the plate, their handles resting on the 
plate's edge. 

Not only fish, meats, vegetables and made dishes, melons and salads, 
as well, are eaten with a fork. Oysters and clams, lobster, crab and 
terrapin are fork foods. It is a conspicuous error in good manners to 
cut salad with a knife. Lettuce leaves are folded up with the fork and 
lifted to the mouth. 

Use of the Spoon 

Never allow a spoon to stand in a coffee, tea or bouillon cup while 
drinking from it. For beverages served in cups and glasses it is enough 
to stir the liquids once or twice, to sip a spoonful or two to test the tem- 
perature and then, laying the spoon in the saucer, to drink the remainder 
directly from the cup. To dip up a spoonful of soup and blow upon it in 


order to reduce the temperature is a habit that should be confined to 
nursery days. Soup should be dipped up with an outward motion, never 
by drawing the spoon toward one. 

Liquids are imbibed from the side, not the end, of the spoon. 
The foods eaten with a spoon are grape fruit and its cousins, small 
and large fruits when served with cream, hot puddings and custards, 
jellies, porridges and preserves and hard or soft-boiled eggs. 

Use of Finger Bowl 

A finger bowl is the necessary adjunct to a fruit course. The bowl, 
half filled with water, is set upon a plate, on which a small doily lies. 
Unless a second plate is served with the fruit, that on which the bowl 
of water stands is intended to receive it. Then the bowl and doily must 
be removed slightly to one side and the former placed upon the latter. 
When the fruit is finished each hand in turn must be dipped in the water, 
not both together, as though the bowl were a wash basin. A little rub- 
bing together of the finger tips, without stirring up or splashing the 
water about, cleanses them thoroughly and they must be dried with the 
napkin on the knees. 

Noiseless and Deliberate Eating 

To eat slowly and quietly is an evidence of respect for one's health 
and personal dignity. Only -the underbred or uneducation bolt their 
food, strike their spoon, fork or glass rim against their teeth, suck up a 
liquid from a spoon, clash knives and forks against their plates, scrape 
the bottom of a cup, plate or glass in hungry pursuit of a last morsel, 
and masticate with the mouth open, pat the top of a pepper pot to force 
out the contents and drum on a knife-blade, in order to distribute salt on 
meat or vegetables. 

Conversation and small mouthfuls are aids to digestion and it is a 
useless and ugly exertion to smack the lips together when chewing food. 

Individual salt cellars are commonly used today. A well-arranged 
dinner, breakfast or luncheon table is provided with one between each 
two covers. A helping from one of these should be taken with the small 
salt spoon which lies across or beside it and placed on the edge of the 
plate, not upon the cloth beside the plate. To thrust one's knife point 
into the salt dish is vulgar in the extreme. When distributing salt upon 
food, do not take a pinch between thumb and forefinger; a little taken 
up on the knife's point, or whatever will adhere to the fork prongs, is 
enough to savor the whole of any helping of food on the plate. 

A last and elusive morsel of food should never be pursued about a 
plate and finally pushed upon a fork by the assisting touch of a finger. 
A bit of bread may be utilized for this purpose or, better still, the knife 
if it is at hand. 

A mouthful of meat, vegetable or dessert should never be taken up 
by a fork or spoon and held in midair while conversation is carried on. 
As soon as food is lifted from the plate it should be put into the mouth. 

Accidents at Table 

Mishaps happen even to the most careful person. When, however, 
anything flies from the plate or lap to the floor, one should allow the 
servant to pick it up. Should grease or jelly drop from the fork to one's 
person, then to remove it with the napkin corner is the only remedy. 

Very often, however, the apparently well-conducted gentleman or 
lady, when such an accident befalls, gravely wipes his or her knife on a 
bit of bread or the plate's edge and headfully scrapes away the offending 
morsel. This is decidedly the wrong way to do it, just as it is a bad 
error thoughtfully to scrape up a bit of butter or fragment of fowl from 
the tablecloth where it has fallen beside the plate. At the family board 
this is well enough, but at a restaurant or a friend's table it is bad man- 


If an unfortunate individual overturns a full water glass at a dinner 
table, profuse apologies are out of place. To give the hostess an appeal- 
ing glance and say, "Please forgive me; I am very awkward," or "I must 
apologize for my stupidity; this is quite unforgiveable," is enough. 

Should a cup, glass or dish be broken through carelessness, then a 
quick, quiet apology can be made and within a few days sincere repent- 
ance indicated by forwarding to the hostess, if possible, a duplicate of the 
broken article and a contrite little note. 

A serious and unpleasant accident is that of taking into the mouth 
half-done, burning hot or tainted foods. The one course to pursue, if it 
cannot be swallowed, is quickly and quietly to eject the morsel on the 
fork or spoon, whence it can quietly be laid on the plate. This can be 
so deftly accomplished that none need suspect the state of affairs. 

Foods Eaten with the Fingers 

At luncheon, breakfast, high tea or supper a small plate and silver 
knife lie beside the larger plate and on this the breads offered must be 
laid not on the cloth and the small silver knife not the large, steel- 
bladed ones used for spreading the butter. At dinners the roll in the 
napkin is taken out and laid on the cloth at the right beside the plate. 
Never bite off mouthfuls of bread from a large piece nor cut it up. 
Break it as needed in pieces the size of a mouthful, spread on a bit of 
butter, if that is provided, and so transfer with the fingers to the mouth. 

Crackers are eaten in the same way. Celery, radishes, olives, pickles, 
salted nuts, crystallized fruits, bon bons and raw fruits (save berries, 
melons and grapefruit), artichokes and corn on the cob are all eaten 
with the fingers. 

Cake is eaten like bread, or with a fork. 

Peaches are quartered, the quarters peeled, then cut in mouthfuls 
and these bits transferred with the fingers to the lips. Apples, pears 
and nectarines a'e similarly treated. Plums, apricots, grapes, etc., if 
small enough, are eaten one by one and when the pits are ejected they are 
dropped from the lips directly into the half-closed hand and so trans- 
ferred to the plate. 

Burr artichokes are broken apart, leaf by leaf, the tips dipped in 
sauce and lifted to the mouth. The heart is cut and eaten with a fork. 

Cheese is cut in bits, sometimes placed on morsels of bread or biscuit 
and lifted in the fingers to the lips, but more often eaten with a fork. 

Oranges, like green corn on the cob, are hardly susceptible of grace- 
ful treatment unless served in halves and eaten with a spoon. An orange 
may be cut into four pieces, the skin then easily drawn off, the seeds 
pressed out, and each quarter severed twice, forms a suitable mouthful. 
Deliberately to peel and devour an orange, slice by slice, is a prolonged 
and ungraceful performance. 

Is it necessary to reiterate the warnings of most all writers on 
etiquette that chicken, game and chop bones may under no circumstances 
be taken up with the fingers? 

Whoever is so unskilled as to fail to cut the larger part of the meat 
from chop and fowl bones must suffer from their inadeptness and forego 
the enjoyment of these tempting morsels. 

Asparagus is not taken up in the fingers. All that is edible of the 
stalk can easily be cut from it with a fork. The sight of lengths of this 
vegetable dripping with sauce and hoisted to drop into the open mouth is 
not in keeping with decent behavior at the modern dinner table. 

The Second Helping 

At a large and formal dinner party, elaborate luncheon or cere- 
monious breakfast, a guest, no matter how intimately associated with the 
host or hostess, should not ask for a second helping of any of the dishes. 
At a small dinner party, when a guest is a rather intimate friend of host 
or hostess, the request for a second helping to a dish is accepted by the 


hostess as a compliment. At a formal dinner neither the host nor hostess 
should delay the progress of the courses by asking anyone to taste again 
of a dish that has been passed, but at a small dinner or a family dinner 
it displays a hospitable solicitude when a hostess invites her guests to 
take a second helping. At a small dinner party she could do this by 
directing the servant to pass the dish again to everyone at table, or, 
when herself helping an entree, salad or dessert, requesting her guests 
to accept a second serving of the dish before her. The host who carves 
does well to offer a little more of the meat to those who he sees have 
disposed of their first helping. To press a second slice of meat or 
second spoonful of dessert upon a guest who has politely refused is to 
exceed the bounds of civility. 

A guest is always privileged to ask for a second or third glass of 
water at a dinner that is formal or informal. This must be done by 
making the request quietly of the servant when next she approaches the 
diner's chair. 

At the Conclusion of a Meal 

When a meal is concluded it is most reprehensible to push away the 
last plate used and brush the crumbs on the cloth into little heaps. Leave 
the last plate in its place, lift the napkin from the lap and lay it on the 
table's edge, rise slowly and quietly, taking no precaution to push the 
chair back into place, unless dining at home or informally at a friend's 
house, where such is the rule. The ladies at a dinner or at the family 
table make the first motion to leave the table. A gentleman always 
stands aside to let a lady precede him, and it is only courteous to wait 
until everyone at a table has finished eating before hurrying away. This 
rule is, of course, not observed at a boarding house or small foreign 
hotel, where all the members of a promiscuous household gather at one 
long board, but it should be scrupulously observed in a private house- 
hold. In the latter circumstances, when anyone is obliged to leave the 
table before others have finished, it is but polite to turn to the mother. 
or whoever occupies the head of the table, and say "Please excuse me," 
before rising, and "Thank you," when the permission is granted. None 
but the hopeless provincial and vulgarian uses a toothpick after his or 
her meal. 


Enthusiasm is fine. So is idealism. So is optimism. So Is faith. So is 
vision. So are a whole lot of other things. But always keep one foot on the 
ground. Too many of us are given to flying to extremes. We lack ballast. We 
often let our dreams run away with us. We lose all sense of perspective and 
proportion. When things are going well with us we conclude that they will 
always continue to do so. and we accordingly neglect to provide safeguards 
against a reversal of fortune. The business concerns which are in direct 
straits today are those that overshot the mark most during the boom. They 
failed to look ahead. They reckoned upon prosperity lasting forever. A good 
many of us do the same thing. 

After all, plain, ordinary gumption is the greatest asset in the world. 
Gumption embraces level-headedness, judgment, stability, power to hold on, 
rational but not blind optimism, reasonable but not unreasonable self-reliance, 
alertness to the value of looking before you leap and of counting the cost before 
you run up a bill. Let us phllsophize; yes. But let us not forget that before 
we can philosophize fruitfully we must first buckle down to the workaday task 
of earning a living. Forbes Magazine, New York. 


Below is a copy of the indorsement received by the "Bride's Cook Book" 
in its effort to do its part in helping to win the war. Recipes in this 
booh have been changed to a pre-war basis, with many new and valuable 
additions. Cupid's Book is a continuation of the Bride's Cook Book. 

LACHMAN BUILDING Telephone Kearny 4100 

San Francisco 



Federal Food Commissioner for California 

July 18, 1918. 

Pacific Coast Publishing Company, 

560 Mission Street, 

San Francisco, California. 

Gentlemen : 

The recipes in The Bride's Cook Book have been 
carefully examined by the Home Economics Depart- 
ment of the United States Food Administration for 
California and found to be in accordance with its 

By following the Wheatless and Sugarless recipes 
contained therein the Housewife is performing a 
patriotic duty in the conserving of Food so necessary 
for our Allies and armies abroad. 

Great appreciation is given to the publishers of 
the book for its construction along the line of Food 

Yours very truly, 



Director of Education. 


To Recipients of this 


HE Publishers request that you pat- 
ronize the advertisers listed herein 
who manufacture and distribute the 
best grades of food products and 
merchandise described in the va- 
rious advertisements. 

The free distribution of this Book 
is made possible through revenue 
received from the advertisements, and the pub- 
lishers request that when you receive this 
book, you in turn, whenever possible, patronize 
the advertisers. 

The publishers of this Book will only accept 
advertisements from firms and merchants of 
well-known reputation and whose products 
and goods are considered the best in quality. 

When dealing with the advertisers, kindly 
mention Cupid's Book. 

Use this little book as a Buyer's Guide. 


Clorox Should Be In Every Home 


A Few Good Uses for 


Makes Washing Easy Bleaches Clothes 

White as Snow 
Bleaches and Cleanses Toilet, Bath Tubs, 

Drainboards, Sinks 
Removes Ink, Wine, Fruit, Coffee, Tea 

and other Stains, also Mildew 
Disinfects Drains, Garbage Cans, etc. 



A linoleum covered floor is the most easily kept clean. The hardwood floor is 
the next best. Anything spilled should be wiped up at once. Grease-spots on wood 
or stone should be covered with flour, starch or powdered chalk to absorb the grease. 
Or if you pour cold water on the grease as soon as it is spilled, to harden it, the 
greater part may then be scraped off. Sweep the floor thoroughly once a day. 
With care it will not need washing or scrubbing oftener than once a week. 


Never use water on a hardwood floor. Wipe it with a cloth moistened with 
very little kerosene a teaspoon or two to begin with, and as much more when that 
has evaporated. Rub hard with another cloth until the wood is perfectly dry. 
Window sills and all hardwood finish should be cleaned in the same way. 


Wash oil cloth with warm water and milk. Use one cup of skim milk to one 
gallon of water. Wipe dry with a clean cloth. 


Take a little whiting on a clean, damp cloth and rub it on the surface to be 
cleaned. Take care not to let drops of water trickle down the paint. Wash off with 
a second cloth and clean water. Wipe dry with a third cloth. Clean a little at a 
time, leaving the cleaned part dry before going on. 


Neglect of sink causes bad odors and attracts water-bugs and roaches. Keep it 
at all times free from scraps. When the dishes have been washed, scour it with a 
good scouring soap. Wipe the woodwork and tiling. Wash strainer, soapdish and 
other sink utensils. Wash the cloth. Scrub the draining-board and rinse the sink. 
If it is of iron and is to be left for several hours, wipe it dry. If rusty, use kerosene, 
or grease it with mutton-fat or lard, sprinkle with lime, and leave over night. 


Clean brass faucets with flannel dipped in vinegar or lemon juice and rub thor- 
oughly with rottenstone and oil, then polish with a dry cloth, or apply putz pomade 
or some similar preparation; rub it off with another cloth, and polish with a third 
one. If the faucets are greasy, wash them with soap-suds or sal-soda solution before" 
using anything else. Nickel faucets and trimmings need only to be wiped. 


Do not put knife-handles in water. Water discolors and cracks ivory and bone 
handles, and may loosen wooden ones. After washing knives, scour them with bath 
brick. Do not wash bread-board or rolling pin at an iron sink. The iron will leave 
marks on them. Wash them at the table. Be careful not to wet the cogs of a Dover 
egg-beater. Wash the lower part, and wipe off the handles with a damp cloth. Water 
washes the oil from the cogs, making the beater hard to turn. Dry the seams of a 
double-boiler carefully. Do not waste time polishing tins. It is sufficient to have 
them clean and dry. Dip glasses into hot water, so that they will be wet inside and 
outside at the same time. Silver and glass are brightest if wiped directly from clean, 
hot suds, without being rinsed. A damp towel makes dull spoons and glasses. Scald 
and rinse with boiling water all vessels that have contained milk. Wash teapot and 
coffee-pot in clean, hot water without soap, and wipe dry. Clean the spout carefully. 
Let them stand for awhile with covers off. Wash dishpan and rinsing-pan, and wipe 
dry with a towel, not with the dish-cloth. Where running hot water is plentiful, 
time and towels can be saved by placing the dishes as they are washed in a wire rack, 
rinsing them with very hot water. Wipe glasses and silver. China and other ware 
will need only a polish with towel or strip of paper toweling. For success with this 
method, the dishes must be washed in clean, hot suds, and rinsed quickly. If washed 
in greasy water, or allowed to cool before being rinsed, they will not dry clean. 
Caution: Gold-decorated china should not be washed in this way. Very hot water 
may injure it. 




Acids dissolve tarnish. Oxalic acid, lemon-juice and vinegar may be used. But, 
except for spots, it is best to rely mostly upon powders in cleaning metals. A chemi- 
cal that removes the tarnish may attack the metal. For example, any chemical that 
brightens zinc, eats into it. If acid is used on any metal, all traces of it must be 
removed by rubbing with powder, or the tarnish will quickly reappear. Oil or water, 
mixed with the powder, forms a paste easy to apply. Use chamois-skin or soft cloth 


Scrape off a little bath brick with the back of the knife or with an old knife. 
Dip a cork in water or oil, and then in the brick-dust. Hold the knife firmly, with 
the blade resting flat upon a level surface, and rub both sides of the blade with the 
cork. Wash the knife. Scour steel forks in the same way. Never scour silver-plated 


Aluminum should not be used for vegetables with strong acid or for boiling 
eggs. These discolor it. Otherwise it needs little care. Never use soda on aluminum. 
Before using any polish fill with water and bring to a boil. For bad stains use oxalic 
acid diluted, one teaspoon of acid to two quarts of water. If the stain still remains, 
rub mith a damp cloth dipped in whiting. 


The quickest way to brighten silver is by electrolysis, that is, by decomposing 
the tarnish by electricity. One device for this purpose is an aluminum pan with 
crcias-bars of tin on the bottom. Fill the pan with water, and for every quart dissolve 
in it one teaspoon of baking-soda and one tablespoon of salt. The silver must rest 
on the bars and be covered with the solution. A mild current of electricity is set up, 
which causes the tarnish quickly to disappear. No rubbing is needed, but embossed 
silver may need brushing to loosen the tarnish. Rinse in clear water and wipe dry 
with a soft cloth. The old way is to moisten a soft cloth with water or alcohol, dip 
it in fine whiting, and apply to the silver. When the whiting has dried, rub it off 
with another soft cloth, and polish with chamois-skin. To cleanse chasing or orna- 
mental work, use an old tooth-brush. Rub egg-stained spoons and other badly 
tarnished articles with salt before washing them. The tarnish is not soluble, but 
with the chlorine in the salt it forms a soluble compound. Powders or cakes sold by 
silversmiths are good. Patent powders and polishes often remove some of the silver. 


Mildew in white clothes may be removed by soaking for a short time in a pail of 
water to which has been added a heaping teaspoon of chloride of lime. Then hang 
in sun. Repeat if necessary. Use CLOROX as per directions. 

When frying potatoes, etc., try chopping with empty baking powder can instead 
of knife. You will find it much more handy and quicker. 

Try greasing cake and bread pans with a small, five-cent paint brush. Keep 
grease in round tin can; cut hole in cover and insert handle of brush when not in use. 
It is then always ready for use and does not soil the hands. 

To prevent cake from burning when using new tins, butter the new tins well and 
place them in a moderate oven for fifteen minutes. After this the cake may be 
cooked in them without danger of burning. 

When ironing with gas, place a lid of the coal stove over the gas burners and 
place the irons over this. The irons will always be clean and heat much better than 
if they are put directly over the gas flame. 

To clean plaster of paris figures, use toilet soapsuds and a shaving brush. Rinse 
well. Dipping them in a strong solution of alum water will give them the appearance 
of alabaster. 

To preserve gilt frames, cover them when new with a coat of white varnish. 
All specks can be washed off with water without injury. 

To keep lemons, put them in water. Change once a week. Will keep a long 

Do not use pins in tying up laundry bundles as it not only injures the fabrics but 
is dangerous. 

Do not use towels in wiping razor blades, but have a cloth for that purpose. 

Perspiration causes silk stockings to rot, so do not allow them to dry without 
first rinsing them. 






(For White and Fast Colors Only Otherwise Consult Your Cleaner) 

Blood or Meat Juice. Saturate the stained part with kerosene oil and then dip 
in boiling water. Use CLOROX as per directions. 

Chocolate or Coffee. 1. Stretch the stained part over a bowl and pour boiling 
water through it. 2, Rub with pure glycerine, then wash in soft water. Do not use 
soap, as this will fix the stain. Use CLOROX as per directions. 

Candle Wax (colored). Place blotting paper, French chalk or white talcum 
powder on each side of stain and apply a warm iron. Brush out chalk or powder and 
remove color by sponging with alcohol or ether. 

Fruit. Use boiling water and salts of lemon, or boiling water and oxalic acid. 
Pour through stained part which is stretched over a bowl. 

Grass. 1 Soak the stain in alcohol and rub. 2. Wet with cold water and rub 
cream of tartar in well, then wash out. Use CLOROX as per directions. 

Grease. Stretch stained part over a firm pad of toweling or other absorbent 
goods and rub with any of the following applied with woolen cloth: Turpentine, 
benzine, ether or chloroform. 

Ink. Dampen in cold water, dip in a solution of boiling oxalic acid (two tea- 
spoons oxalic acid in one glass of water), rinse and wash in soap solution. 

Use CLOROX as per directions. 

Iron Rust. Moisten stain with ammonia, then apply salts of lemon or oxalic 
acid; after effervescence appears, dip in boiling water. 

Mucus (Handkerchiefs). Soak in salt water (two tablespoons to one quart of 
water), wash out and boil. Use CLOROX as per directions. 

Machine Oil. 1. Soak in cold water, then wash out with soap. 2. Soak in cold 
water and borax, then wash. 

Milk. Wash in cold water, then warm water and soap. 

Perspiration. Immerse in soap solution and set in sunshine for several hours. 

Scorch. Soft water and strong sunshine will remove a slight scorch. 

Use CLOROX as per directions. 

Shoe Stains on White Stockings. Soak in a solution of oxalic acid, then wash 
out in ammonia water. 

Tea. Cover stain with common salt, cover with lemon juice and set in sunshine. 

Use CLOROX as per directions. 

Vaseline. Place two thicknesses of blotting paper beneath stain, and moisten 
with benzine. Cover with two thicknesses of blotting paper and press with a warm 
not hot iron. Use care in working with benzine, as it is inflammable. 

Egg. Cold water, followed by hot water and soap, as in ordinary laundering. 

Ice Cream, Sponge the stains thoroughly with water, followed by agents used 
in removing grease spots. 

Iodine. Unstarched Materials: Sponge the stain with diluted ammonia. Then 
sponge with alcohol (if you can get it). Starched Materials: Soak the stains in 
diluted ammonia until they disappear, or boil the stained material for five or ten 

Leather. Use an abundance of soap with thorough rubbing and proceed as in 
ordinary laundering. 

Removing Gum. If the small son or daughter gets chewing gum on the best 
frock or suit, simply go over the gum with gasoline. It will crumble and can be 
washed off. 

Paints. Sponge the stains with pure turpentine. If stains are not fresh, soften 
by moistening with ammonia and sprinkling with turpentine. Roll articles up for 
fifteen minutes, then wash in warm water and soap. 

Water Color. Dip stained portion in gasoline and rub vigorously. 

Salad Dressing. Soap and lukewarm water for washable materials. 

Soot. First brush the stain, then place on absorbent powders such as Fuller's 
earth, French chalk, cornstarch, corn meal or salt; work around until they become 
soiled and brush them away. Then wash or sponge the stain. 

Tomato Stain. Wash stains carefully, then moisten with lemon juice and expose 
to sun for several days. Sponge the stain with alcohol, which removes the green 
part of the stain. This is good for stains on wool or silk. 


Companionable Furniture of Wicker 

A REAL HOME depends much upon the proper selection of 
furniture and neither quantity nor expensiveness is the 
test thereof. Furniture should express beauty and comfort 
and should be part of a harmonious whole. Falstaff Wicker 
Furniture measures fully up to this standard. It is carefully 
constructed of the best materials by expert craftsmen. 

We suggest for your home Daybeds, Chaise Longues, Break- 
fast and Dining Room Sets, Library Tables, Ferneries, Bird 
Cages and various other articles for your home needs. 

Our prices are low because we manufacture under the most 
economical conditions and sell direct. 

Falstaff Company" 



3103 East Fourteenth Street Oakland, Cal. 



Baking Bread, Cakes, Puddings, Etc. 

Loaf Bread 40 to 60 minutes 

Rolls, Biscuit 10 to 20 minutes 

Graham Gems 30 minutes 

Gingerbread 20 to 30 minutes 

Sponge Cake 45 to 60 minutes 

Plain Cake 30 to 40 minutes 

Fruit Cake 2 to 3 hours 

Cookies 10 to 15 minutes 

Bread Pudding 1 hour 

Rice and Tapioca 1 hour 

Indian Pudding 2 to 3 hours 

Plum Pudding 2 to 3 hours 

Custards 15 to 20i minutes 

Steamed Brown Bread 3 hours 

Steamed Puddings 1 to 3 hours 

Pie Crust about 30 minutes 

Potatoes 30 to 45 minutes 

Baked Beans 6 to 8 hours 

Braised Meat 3 to 4 hours 

Scalloped Dishes 15 to 20 minutes 

Baking Meats 

Beef, Sirloin, rare, per Ib 8 to 10 minutes 

Beef, Sirloin, well done, per Ib. .12 to 15 min. 
Beef, rolled, rib or rump, per Ib. .12 to 15 min. 
Beef, long .or short, filet. .. .20 to 30 minutes 

Mutton, rare, per Ib 10 minutes 

Mutton, well done, per Ib 15 minutes 

Lamb, well done, per Ib 15 minutes 

Veal, well done, per Ib 20 minutes 

Pork, well done, per Ib 30 minutes 

Turkey, 10 Ibs. weight 3 hours 

Chickens, 3 to 4 Ibs. weight 1 to 1% hours 

Goose, 8 Ibs 2 hours 

Tame Duck 40 to 60 minutes 

Game Duck 30 to 40 minutes 

Grouse, Pigeons 30 minutes 

Small Birds 15 to 20 minutes 

Venison, per Ib 15 minutes 

Fish, 6 to 8 Ibs.; long, thin fish 1 hour 

Fish, 4 to 6 Ibs.; thick Halibut 1 hour 

Fish, small 20 to 30 minutes 

Ice Cream 30 minutes 


Doughnuts, Fritters 3 to 5 minutes 

Bacon, Small Fish, Potatoes. .2 to 5 minutes 
Breaded Chops and Fish 5 to 8 minutes 


Steak, 1 inch thick 4 minutes 

Steak, 1% inch thick 6 minutes 

Small, thin Fish 5 to 8 minutes 

Thick Fish 12 to 15 minutes 

Chops broiled in paper 8 to 10 minutes 

Chickens 20 minutes 

Liver, Tripe, Bacon 3 to 8 minutes 


Coffee 3 to 5 minutes 

Tea, steep without boiling 5 minutes 

Corn Meal 3 hours 

Hominy, fine l hour 

Oatmeal, rolled 30 minutes 

Oatmeal, coarse, steamed 3 hours 


Croquettes, Fish Balls 1 minute 

Rice, steamed 45 to 60 minutes 

Rice, boiled 15 to 20 minutes 

Wheat Granules 20 to 30 minutes 

Eggs, soft boiled 3 to 6 minutes 

Eggs, hard boiled 15 to 20 minutes 

Fish, long, whole, per Ib 6 to 10 minutes 

Fish, cubical, per Ib 15 minutes 

Clams, Oysters 3 to 5 minutes 

Beef, corned and a la mode 3 to 5 hours 

Soup Stock 3 to 6 hours 

Veal, Mutton 2 to 3 hours 

Tongue 3 to 4 hours 

Potted Pigeons 2 hours 

Ham 5 hours 

Sweetbreads 20 to 30 minutes 

Sweet Corn 5 to 8 minutes 

Asparagus, Tomatoes, Peas. .15 to 20 minutes 
Macaroni, Potatoes, Spinach, Squash, Cel- 
ery, Cauliflower, Greens. . .20 to 30 minutes 

Cabbage, Beets, young 30 to 45 minutes 

Parsnips, Turnips 30 to 45 minutes 

Carrots, Onions, Salsify 30 to 60 minutes 

Beans, string and shelled 1 to 2 hours 

Puddings, 1 quart, steamed 3 hours 

Puddings, small 1 hour 


1 cup, medium size % pt. or *4 Ib. 

4 cups, medium size, or flour weigh....! Ib. 

1 pint flour weighs % Ib. 

1 pint white sugar weighs 1 Ib. 

2 tablespoons of liquid weigh 1 oz. 

8 teaspoons of liquid weigh 1 oz. 

1 gill of liquid weighs 4 ozs. 

1 pint of liquid weighs 16 ozs. 

How to Measure an Ounce 

Housekeepers are often confused by the mingling of weights and measures in a recipe, 
therefore an accurate schedule is a good thing to have around. The following of the most 
generally used articles will be found correct: 

1 oz. granulated sugar equals 2 level tea- 

1 oz. flour, 4 level teaspoons. 
1 oz. butter, 2 level teaspoons. 
1 oz. ground coffee, 5 level tablespoons. 
1 oz. cornstarch, 3 level tablespoons. 
1 oz. thyme, 8 level tablespoons. 
1 .oz. grated chocolate, 3 level tablespoons. 
1 oz. pepper, 4 level tablespoons. 

1 oz. salt, 2 level tablespoons. 

1 oz. mustard, 4 level tablespoons. 

1 oz. cloves, 4 level tablespoons. 

1 oz. cinnamon, 4% level tablespoons. 

1 oz. mace, 4 level tablespoons. 

1 oz. curry, 4 level tablespoons. 

1 oz. chopped suet, % of a cup. 

1 oz. olive oil, 2 tablespoons. 

Table of Measures 
1 solid 

cup butter, granulated sugar, milk, 

chopped meat equals % lb. 

2 cups flour equals % lb. 

9 large eggs equals 1 lb. 

60 drops equals 1 teaspoon 

3 teaspoons equals 1 tablespoon 

4 tablespoons equals % cup 

1 cup equals % pint 

1 round tablespoon butter equals 1 oz. 

Table of Proportions 

1 cup liquid, 3 cups flour for bread. % teaspoon salt to 1 quart custard. 

1 cup liquid, 2 cups flour for muffins. 
1 cup liquid, 1 cup flour for batters. 
1 teaspoon soda to 1 pint sour milk. 
1 teaspoon soda to 1 cup molasses. 

1 teaspoon salt to 1 quart water. 
% teaspoon salt is a pinch. 
^4 square inch pepper is a shake. 

Remember that all cup and spoon measures mean full, except where fractions are given. 


"Send it 

to the 
jv Laundry 


We Have Five Separate Departments in our Laundry for 
Your Convenience and Economy 



In this department we wash 17 Ibs. for 75c, each additional pound 4z. 
Flat pieces ironed if desired at following prices: Spreads or table- 
cloths, 7c each; sheets, slips, rollers, 2c each; towels, napkins, rags, 
Ic each. 


In this department all flat pieces are washed and ironed ready to 
use. Other pieces are dried, ready to dampen and starch at your 
convenience. The minimum charge is 11 Ibs. for 90c; each addi- 
tional pound 8c. 


In this department we wash and starch the pieces that have to be 
starched, and dry them ready to be dampened and ironed at home, 
for lOc per pound. We iron all flat pieces such as spreads, table- 
cloths, sheets, slips, towels, napkins, handkerchiefs and rags. The 
rough dry receives that same careful attention as the finished work. 
A trial will convince you. Minimum charge, $1.00. 


In this department everything is washed and ironed and delivered 
ready to use, such as ladies' and gents' fancy and silk wearing ap- 
parel, blankets, doilies and comforters. We also wash curtains at 
owner's risk. We darn stockings, sew on buttons and do some mend- 
ing free. 


We have installed an up-to-date machine for cleaning and renovating 
cotton and wool blankets. We return blankets as clean and fluffy 
as when they were new. We also wash curtains at owner's risk. A 
trial will convince you. 
(We make our service to fit your income.) You take as much as 

you can afford to buy. We call and deliver in Oakland, Berkeley and 

Alameda. Give us a trial. 

"Aiming to please is our motto" 


Phone Piedmont 97 




That a small piece of butter added to the water prevents vegetables, macaroni or 
rice from boiling over? 

That the water from macaroni or rice alter they have been cooked should be 
saved for soup and gravies? 

That a teaspoon of vinegar added to boiled meat, while cooking, makes the meat 

That after peeling onions if celery salt is rubbed over the hands before washing 
the odor will disappear? 

That if you add a pinch of salt to ground coffee before boiling it will improve 
the flavor? 

That if kid gloves are rubbed gently with bread crumbs after each time they are 
worn they will remain clean much longer than otherwise? 

That a poultice made of tobacco and warm water, put between two cloths and 
placed over the breast and pit of the stomach will relieve convulsions when nothing 
else will? It will do no harm. 

That any one who has aching feet, if the feet are placed in kerosene for about ten 
minutes each day will receive the greatest relief? If used regularly for a month is 
said to cure all corns and callous places on the feet. Will not blister or do any injury. 

That to relieve burns get a small bottle of picric acid and with a feather paint the 
burned or scalded parts, allowing it to dry? In a few minutes all the pain will be 
gone and you will never feel it again. Where the burns are very severe more than 
one application is sometimes necessary. This- is an invaluable remedy, specially 
where there are children in the home, for they are getting burned continually. 

That there is nothing better than sulphur tea for the hair? It cures handruff, 
promotes the growth, makes the hair soft and glossy and is very good to keep the 
hair from turning gray. 

That the whitish stain left on a mahogany table by a jug of boiling water or a 
very hot dish may be removed by rubbing in oil and afterward pouring a little spirits 
of wine on the spot and rubbing it dry with a cloth? 

That you should wash your weathered oak woodwork and furniture with milk? 

That to rid your home of ants mix thoroughly two parts borax with one part 
powdered sugar and put around where the ants come? For two or three days the ants 
will come in swarms, but after that they will disappear. Leave the powder around 
for a week or two and you will never be bothered again with ants. 

That if food becomes slightly burned in cooking, set the saucepan in cold water 
and it will take away burned taste? 

That silk stockings should be washed in water which is only warm, not hot? A 
soap solution is better for them than rubbing the soap itself on. Squeeze them out; 
don't wring them. 

How to set colors in cotton materials? Test materials by allowing to stand in 
cold water to see if material bleeds. If so, for browns, blacks and pink, use two cups 
salt to one gallon of water. For blues use one-half cup of vinegar to one gallon of 
water. For lavenders one tablespoon of sugar of lead (poison) to one gallon of 
water. Allow to stand in solution for an hour. The water should be cold. Putting 
a little salt in the last rinsing water will tend to bring out the color in cotton 

That you can brighten your home, furniture, wickerware, chairs, floors, etc., with 

That CLOROX is the housewife's FRIEND? 




In 1609, at Jamestown, Virginia, the first Christian marriage ceremony in 
America was performed according to English rites, when Anne Burras became Mrs. 
John Leyden. This was eleven years before Mary Chilton according to some his- 
torians arrived on the Mayflower and won the distinction of being the first person 
to set foot on Plymouth Rock. 


To apologize, To be considerate, 

To begin over, To keep on trying, 

To admit error, To think and then act, 

To be unselfish, To profit by mistakes, 

To take advice, To forgive and forget, 

To be charitable, To shoulder a deserved blame. 



if you are living on Spendthrift Street. 

if you are still dwelling in Deep-in-Debt Row. 

if you are sojourning in Live-Beyond- Your-Means Mansion. 

if you are renting quarters on Keep-Up-Appearances Avenue. 

if you are hopelessly loitering in Can't-Save Anything Apartment. 


Some women are saving in the little things and forget the bigger ones. They 
fail to grasp their life and their profession of housekeeping as a whole. It is equally 
necessary to hold fast to the dollars as the pennies. How do you test out in that line? 

Do you: 

Budget your income, and do you make yourself stick to your budget? 
Pay your bills by bank checks? 
Save something every week? 

Read carefully the advertisements of special sales in your daily papers and 
thoughtfully anticipate your needs, your real needs? 
Pay cash and carry? 

Burn fifty cents worth of gasoline to save five cents? 
Check over every bill carefully? 
File your receipts? 

Have you a table in your house of the legal weights per bushel of foodstuffs in 
your state? 

Watch the markets on your household staples and buy accordingly? 

Observe the weights of the contents on all your cans and packages and read 
their guaranties? 



Note: All measurements are level and flour is sifted once before measuring. 
One-half pint measuring cup is used. 


1/3 Cup Butter 1/2 Teaspoon Salt 

'/ 4 Cup Sugar 1 Cup Sperry Flaked Wheat 

!4 Cup Milk 1 Teaspoon Vanilla 

Cream butter well; add sugar gradually, milk, Sperry Flaked Wheat and salt; 
add enough Sperry Drifted Snow Flour to roll. Roll as thin as possible; cut in 
strips about 4 inches long by 1 inch wide and bake in a slow oven until brown 
and crisp. 

!/ 2 Cup Shortening !4 Teaspoon Soda 

1 Cup Brown Sugar 1 Teaspoon Baking Powder 

1 Egg 11/2 Cups Sperry Drifted Snow Flour 

1/3 Cup Milk 11/2 Cups Sperry Flaked Wheat 

1 Teaspoon Vanilla 1 Cup Cocoanut 

!/i Teaspoon Salt 

Cream shortening well; add sugar gradually, constantly stirring; add egg, well 
beaten, milk, Sperry Flaked Wheat, cocoanut and vanilla. Mix and sift dry ingre- 
dients and add to first mixture. Drop from tip of spoon on a well-greased pan, 
about 3 inches apart, and bake in a moderate oven about 15 minutes. 

2 Cups Sperry Flaked Wheat y* Teaspoon Salt 

(cooked) 1 Tablespoon Cold Water 

1 Egg Bread or Cracker Crumbs 

Mould Sperry Flaked Wheat in a wet bread pan; when cold cut in 1-inch slices; 
beat egg; add cold water; dip Sperry Flaked Wheat slices in crumbs, then in egg, then 
in crumbs again. Fry in deep fat or saute in melted shortening. This is nice as ! a 
garnish for meat or served as a sweet course with jelly. 


Note: All measurements are level. One-half pint measuring cup is used. 


2 Cups Milk 2 Tablespoons Melted Butter 

!/ 2 Cup Sperry Germea 1 Cup Grated Pineapple 

'/ 2 Cup Sugar 1 Egg 

1 Teaspoon Salt 1 Inch Piece Stick Cinnamon 

Put cinnamon in milk and allow to become hot, then remove cinnamon; add 
Sperry Germea to hot milk, and when boiling add sugar, salt and butter; cook about 
30 minutes, then add pineapple and cook until thick. Add well-beaten egg, cook 
until egg is set. Serve hot or cold with cream or a pudding sauce. 


1!/ 2 Cups Sperry Germea (cooked) 6 Olives, chopped fine 

'/a Can Corn Cayenne Pepper to taste 

1 Tablespoon Butter 1 Green Pepper, chopped fine 
1 Teaspoon Salt 1 Can Tomato Sauce 

2 Onions, chopped fine 

Mix all ingredients, put in casserole, cover and bake in medium oven 30 minutes, 
or put together and heat in a double boiler. 


2 Cups Milk >/2 Cup Sugar 

2 Tablespoons Sperry Germea !/ 2 Cup Grated Pineapple 

1 Egg, beaten separately 1 Teaspoon Vanilla 

Scald milk; add Sperry Germea and cook in a double boiler 15 minutes; add 
beaten egg yolk and sugar; cook until thick; remove from fire and fold in the stiffly 
beaten white of egg; chill, then add fruit and vanilla. Serve in individual dishes and 
garnish with whipped cream. 

When cooking cereals, measure the right amount of boiling water and put in 
the upper part of a double boiler. Allow % teaspoon of salt to each % pint measur- 
ing cup of water. When water is rapidly boiling, with a fork stir in the required 
amount of cereal, adding it very slowly, so that the liquid does not stop boiling, for 
if this happens the cereal is liable to fall to the bottom of the boiler and the grains 
cling together, causing lumps. Cook for a few minutes directly over the flame, 
then finish in the double boiler, allowing the cereal td cook the length of time 
called for on the package. Cereal is improved by long cooking. 






Into anfc <fa0m 


Do you like this little book? 

Won't it help you over some of 
the Rough Places in the beginning 
of Housekeeping? 

Is the answer yes? 

Then, there is just one way to 
show your appreciation and that is 
to patronize the Advertisers who 
have made it possible for us to pre- 
sent it, and kindly mention 


Thanking you in advance, we are, 
Sincerely yours, 


Oakland, California 


My Mother has her 
Pictures and Mirrors Framed 



Cor. 16th and Clay Sts. 

Furnish Your Own Home 

Whether it be an apartment or a house, make it a 
real home by furnishing it yourselves. An artistic 
home need not be expensive nor furnishing it a 
hardship if you select from Br'euner's vast stocks 
and use Breuner's Easy Pay Plan. Ask about it ! 





for the 

Clay at 15th St., Oakland