Full text of "Favorite recipes"

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tfrf-

Favorite Recipes

COLLECTED BY

Che Cucsday Club Bouse flss'n

OF SACRAMENTO, CALIFORNIA

iHMMMMMNUIIIIlllullll. i

This Collection of Recipes is most
respectfully dedicated to the con-
tributors, as the outcome of their
generous and careful co-operation
in the work, making these pages
possible .....................

PREFACE

Within the covers of this book will
be found recipes for all kinds of
"tasty dishes." Each one offered
has been tested by competent

housewives It is put forth with

the certain belief that a fair trial
will prove it to have a genuine
and permanent place among
books of its kind .

SOUPS

The first and most important point in making good
soup is to have the best of materials. Soft cold water is
necessary, and it should not boil but simmer, and should
always be made in a porcelain-lined or granite soup-
kettle.

SOUP STOCK.

Cut the meat from the bones, and
place the bones in the bottom of the
kettle, lay the meat on top of them, add
water and stand on the back part of the
range for one hour. Then place over a
good fire. Soon the scum will form on
top. Skim, cover kettle closely and let
it simmer (not boil) four hours. Then
add vegetables and simmer one hour
longer. Strain, add salt and put at
once in a cool place. When cold take
all the grease from the surface and it is
ready for use. Mrs. S. T. Rarer.

i shin of beef,
5 qts. cold water,
/ onion,
i carrot,

1 turnip,

2 bay leaves,

j sprig parsley,
12 cloves,
i stock celery,
i tablespoon salt.

soup bone,
bunch of soup
vegetables,

2 green peppers,

3 e gg s i

salt and pepper,
% doz, cloves.

EGG BARLEY SOUP.

Take a large soup bone with all
kinds of vegetables (the onion stuck
with cloves), and allow to simmer five
hours and strain; add salt and pepper.
In soup-tureen beat eggs very light
and add the boiling stock. Stir con-
stantly. Mrs.J. M. Merritt.

/ onion,

i c. cream,

i c. milk,

i clove,

i tbsp butter,

parsley,

salt and pepper.

i qt. milk,
i tbsp. rice,
'egg,

3 c. milk,

i c. cream,

r c. grated corn,

i tbsp. butter,

i egg yolk,

i tbsp. flour.

Yz c. rice,

i qt. stock,

ic cream,

i tbsp butter ,

y 2 onion,

i stalk celery,

/ bay leaf,

salt and pepper.

POTATO SOUP.

Boil potato, onion, clove and parsley
together in enough water to cover.
When well cooked, put through a
potato press and add to milk and crearn
(heated in a double boiler); add butter,
salt, celery salt and pepper to taste.
Mrs. F. A. E .

PUREE OF RICE.

Boil rice in milk till done; season
with salt, pepper, mace and butter.
Beat egg light, and slowly pour in the
hot milk. Place on fire again till thor-
oughly hot. Mrs. E. S .

CREAM OF CORN SOUP.

Heat milk in double boiler; add grated
corn and cook twenty minutes; press
through a sieve and return to boiler.
Rub butter and flour together and
gradually add the soup, stirring con-
stantly until it thickens. Then add
cream, salt and pepper. Last add well
beaten yolk of egg and serve imme-
diately.

CREAM OF RICE SOUP.

Wash the rice carefully; add it to the
cold stock with bay leaf, onion and
celery. Simmer slowly two hours and
press through sieve. Return to soup
kettle, and add cream, butter, salt and
pepper. When it comes to the boil, it
is ready to serve

/ c. deans,

1 shin bone of beef,
] Ib. bacon,

2 sticks celery,
2 large onions,
croutons.

BEAN SOUP.

Put beans (dark red Mexican with
white eye) to soak over night, and in
the morning boil till tender. Have a
stock made by simmering beef bone,
bacon, celery and onions for three
hours. Mash beans through a colan-
der and add to stock ; season to taste
w^th salt and pepper. Place croutons in
a soup-tureen and pour in the soup.
Dried Lima beans used in the same way
make a very nourishing and savory
soup. Mrs. A.J.Johnston.

TURKEY SOUP.
Take the turkey bones, cook for one
hour in water enough to cover, strain
and stir in a little of the dressing, a
beaten egg and a little chopped celery.
Take from the fire and add butter, salt
and pepper.

SOUTHERN GUMBO SOUP.

(As made by our old Auntie Mary.)

Prepare your chicken, crabs, etc., as
for soup or stew. Cut a slice of ham
into small pieces. Put tablespoonful of
lard into an iron pot ; add one onion,
red pepper and salt to taste. Sprinkle
the fowl, etc., with flour, and let it
remain until nicely browned, after
which put in water as for soup. Let it
boil for three or four hours. Just
before serving add your filet (dried sas-
safras) or okra; thicken with this to
your taste ; serve with rice.

Mrs. Ella P. Howe.
8

X lb. can nut soup

stock,

6 l /z c. water,
2% doz. ripe olives ,
4 tsp. arrowroot,
2 tsp. salt.

NUT AND RIPE OLIVE SOUP.

Slice the "San Juan" ripe pickled
olives and cook fifteen minutes in three-
fourths of a cup of water. Combine the
blended stock and cooked olives, heat
to boiling, stir in the arrowroot, let all
boil up well, and salt and serve. The
nut soup stock may be had at your
grocer's, or you can make it, using
one-half cup of nut butter, rubbing it
smooth, adding water slowly.

YI. c. nut butter,
2 c. tomato,
5 c. water,
salt to taste.

NUT AND TOMATO BISQUE.

Rub the nut butter smooth with the
tomato. Add the water Heat to boil-
ing, and add salt enough to destroy the
acid taste of the tomato about four
teaspoon fuls.

i c. bran,
3 pts. water.

BRAN SOUP STOCK.
For every quart of stock desired boil
a cup of wheat bran in three pints of
water for two or three hours, or until
reduced one-third. This stock may be
made the base of a variety of palatable
and nutritious soups by flavoring with
different vegetables, nut cream, and
seasoning with salt. It is also valu-
able in giving consistency to any soup,
in the preparation of some of which it
may be advantageously used in place
of other liquid.

"The chief pleasure (in eating} does not consist in
costly seasoning or exquisite flavor, but in yourself . Do
not seek for sauce by sweating" HORACE.

SALADS

Always remember the great rule in cookery, and that
is tliat appearances are nine-tenths of any clish. Garnish
your salad with pieces of lemon, hard-boiled eggs, olives,
capers, pirsley, slices of pickle, and for your fruit and
nut salads use slices of banana and pieces of whole shelled
walnuts. The greatest thing for a salad-maker to remem-
ber is that never under any consideration should they
add the dressing to the salad until just before serving;
if they do, they will find that it has a tendency to wilt
the vegetables, making the salad a soft and insipid mass.

FRUIT AND NUT SALAD.
Peel and cut the fruit into small
slices, add nuts (chopped) and mix
with cream dressing. Serve on lettuce,
and dust over a little cayenne. Gar-
nish with slices of lemon and whole
i nuts.

j CREAM SALAD DRESSING.

Beat eggs to a cream; add sugar,
salt and mustard. Let cream come to
boil, and then slowly stir in the other
ingredients. Cook until thick.

j navel oranges,
5 bananas,
i c. Eng. walnuts,
i c. cream salad
dressing.

2 eggs,

y 2 c. sugar,

2 tsp. dry mustard,

i tsp. salt,

2 /$ c. lemon juice,

i c. whipped cream.

I Mrs. F. A.Johnson.

EGG SALAD.

Bead's lettuce. Boil e gg s and slice while hot. Cut

lettuce (do not chop) and mix with
French dressing.

3 tbsp. vinegar,
2 eggs,
butter,

1 level tsp. salt,

l / 2 tsp.dry mustard,
y tsp. cayenne,

2 lemons (juice ,
f onion i grated j,
parsley.

POTATO SALAD.

(Cooked Mayonnaise?)

Potatoes should be boiled on the
morning of the day salad is to be used,
but not sliced until cold.

DRESSING. Heat vinegar to boiling
in agate cup. Beat yolks of eggs and
pour hot vinegar over them and stir
smooth ; return to the agate cup, place
on fire, stirring constantly until thick
(quite stiff). Upon removing from the
fire, add lump of butter and stir. Into
a dry cup put salt, mustard and cay-
enne. Stir all together dry, and squeeze
into this the juice of lemons and mix
with onion. Pour this over the egg
and vinegar, stir until smooth ; then
add cream and stir until dressing is
consistency of thick root. Add the
well-beaten whites of eggs at the last,
and when dressing has been poured
over sliced potatoes and salad lightly
tossed with a fork, sprinkle minced
parsley over all. Celery root, chopped
very fine, is quite a pleasant addition.
Enough for six persons.

Mrs. G. IV. Lorenz.

z tbsp. oil,

i tbsp. vinegar,

i saltspoon salt.

FRENCH DRESSING.

Mix well together. You can use
lemon juice instead of vinegar.

T r

i egg yolk,
oil,
salt,
pepper.

MAYONNAISE DRESSING.

Put the yolk in a cold bowl and add
salt and mix well ; add oil drop by drop.
As soon as the emulsion is formed the
oil can be added much faster. When
thick enough to roll into a ball add
vinegar or lemon juice, then oil again
until the right quantity is obtained.
Season to taste ; add clove of garlic if
desired.

apples,
celery,
YJ. c. chop' d walnuts

2 chickens,

3 bunches celery,
2 eggs.

APPLE SALAD.

Select tart, juicy apples, and chip.
Slice celery very thin, add walnuts and
mix well. Pour over mayonnaise dress-
ing. Garnish with lettuce and serve
at once. Mrs. E. P. Colgan.

CHICKEN SALAD.
Boil chickens and let remain in water
until cold. Cut in dice, rejecting skin
and fat. Slice celery and place all on
ice. Make rich cream with juice from
chicken and cream thickened with corn
starch. Cook thoroughly and add the
well-beaten yolks of eggs. Remove
from fire, and when almost cold beat in
the whipped whites of eggs; beat with
a dover beater until very light. Pour
over chicken a mayonnaise, and toss
thoroughly. Garnish with lettuce, pour
over cream and serve.

Mrs. E. P. Colgan.

2 tbsp sugar,

i tbsp. mustard,
i tsp. salt,

3 eggs,

4 tbsp. olive oil,

8 tbsp. milk,

9 tbsp vinegar.

1 lobster,
lettuce,
parsley,

2 eggs.

Dressing

i egg

1 tsp pepper,

2 tsp. salt,

i tbsp. mustard,
'/-, c. vinegar,
YI c. cream,
butter size of egg.

i lobster, very large
i small apple,
few pieces celery,
i tsp. grated onion,
parsley.

ORANGE SALAD.

Slice tart oranges, add chopped wal-
nuts, pour over a mayonnaise dressing,
chill and serve. Mrs. E. P. C .

COOKED SALAD DRESSING.

Mix sugar, salt, dry mustard and
yolks of eggs together, and add oil,
milk and vinegar. Put in a saucepan
to thicken. Beat whites of eggs to a
stiff froth and stir in well. Remove
from fire quickly after it thickens or it
will curdle. Mrs. E. L. Hawk.

LOBSTER SALAD.

Chop lobster, lettuce, parsley and
eggs (hard boiled) fine and mix to-
gether. Mix butter, mustard, salt,
pepper, cream, vinegar and egg to-
gether and put on stove and allow to
thicken, then pour over chopped lob-
ster. Cabbage may be used in the
same way.

LOBSTER SALAD (For Six}.

Cut lobster into cubes, chop apple
and celery, mix well and sprinkle
chopped parsley over all. Garnish
with lettuce ; serve with mayonnaise
seasoned with mixed mustard, Worces-
tershire sauce, red pepper and salt.
While beating mayonnaise drop in a
clove of garlic and remove as soon as
done. Mrs. J. A. Moynihan.

i tsp.dry mustard,
i tsp. horseradish,
juice two lemons,
salt and pepper.

CLAM SALAD (Served on Ice].

Smooth small block of ice, with hot
iron making a cave in center. Fill
with crisp lettuce leaves, hearts of ten-
der celery, cut into small pieces. Add
slices of winter radishes and small raw
clams. Season with lemon juice, horse-
radish', mustard, salt and pepper. Place
on several thicknesses of cloth on deep
platter, wreath with green foliage and
serve at once. Mrs. C. F. Prentiss.

1 qt. chopped cab-
bage,

2>eggs (yolks),
Yz c. cream,

2 tsp olive oil, \
butter' size of egg,
i l / 2 wine-glass of

vinegar.

2 egg yolks,

1 tsp. salt,

2 tsp. mustard,
Yz tsp. sugar,

% c. melted butter,
% c. mild vinegar,
% c. milk,
$ tsp. corn starch.

DRESSING FOR GOLD SLAW.

Mix eggs, cream, olive oil, butter
and vinegar together ; put over fire to
heat (not boil), then add cabbage. Let
it heat up well and then set away to
cool. Celery chopped with cabbage is
very nice.

SALAD DRESSING.

Beat yolks light. Mix salt, mustard
and sugar and add to eggs ; beat in the
butter a little at a time, then vinegar a
little at a time. Mix corn starch with
milk and add. Set on the fire until it
comes to the boil, and add a dash of
red pepper., Mrs. William Beckman.

SPECIAL MAYONNAISE.

Yolks of two eggs and two cups of
El Dorado or San Juan pure olive oil.

FRENCH DRESSING.

Put into a bowl one saltspoonful of
salt, half a saltspoonful of pepper, one-
quarter teaspoonful of onion juice and
one tablespoonful of vinegar. Mix well
and add three tablespoonfuls of El
Dorado or San Juan olive oil slowly.

6 green apples,

iYt c. chop' d celery,
y 2 c. shelled .

walnuts,
l /z c mayonnaise

dressing.

2 c. cold boiled lob-
ster meat,
/y 2 c. chop'd celery,

1 c. sh reded lettuce,
,? hard-boiled eggs,
juice l / 2 lemon,

j tsp. chopped
parsley,

2 tsp. chop' d capers,
Yi )evel tsp.paprika
/ c. mayonnaise.

2 bunch atci--
cresses,

large cucumbers,
t C.French dress* g.

WALDORF SALAD.

Peel and core the apples, cut into
small pieces, add the celery and nuts,
mix with the dressing. Serve on let-
tuce leaf. This is also very nice served
with a French dressing.

Emily Ebert.

LOBSTER SALAD.
Mix all the ingredients, and

add

lastly the chopped whites of the hard-
boiled eggs and the mayonnaise. Serve
on lettuce leaves, garnished with large
pieces of the lobster meat, slices of
lemon and slices of hard-boiled egg,
and the yolks of the egg pressed
through a tea sieve.

CUCUMBEPv SALAD.

Pare the cucumbers and cut into thin
slices, cover with cold water and let
stand for about twenty or thirty min-
utes. Drain and add the French dress-
ing. Garnish with the water-cresses*
Excellent served with boiled fish.

6 large tomatoes,
i c. chopped celery,
large green pepper,
]/i c French dress 'g.

CELERY SALAD (in Tomato Cups].

Cut off the tops of the tomatoes, re-
move the inside with a silver spoon,
chop the green pepper and add to the
chopped celery. Next fill each tomato
with the celery mixture, and over each
tomato pour a little of the French dress-
ing. Serve on a lettuce leaf. It is
very essential that the salad should be
thoroughly chilled; in fact, it is much
better to serve the tomatoes on a bed of
lettuce packed in cracked ice.

/ cold boiled cauli-
flower divided
into small pieces,
% c. pickled beets,
i c. mayonnaise.

Yz c. chopped cold

boiled turnip,
Y$ c. chopped cold

boiled carrot,
Y$ c cold boiled beet,
2 t sp. chop' d pars ley
i c. shredded lettuce
YZ c. French dress'' g

z bunches cold
boiled asparagus,

Yz c. mayonnaise
dressing,

% c. shredded
lettuce.

CAULIFLOWER SALAD.

Cut the beets into small dice, add to
the divided cauliflower, mix with the
dressing, and serve on lettuce or grape
leaves.

VEGETABLE SALAD.

Mix the vegetables, add the dressing,
serve on lettuce leaves, garnish with
pieces of the vegetables cut in fancy
shapes. To be palatable, the salad
should be kept very cold.

ASPARAGUS SALAD.

Cut off the tender tips of the aspara-
gus, add the lettuce and the salad dress-
ing, and then season with paprika and
salt. Some people like a little lemon
juice; if it is desired, add the juice of
half a lemon.

meat i large crab,
2 heads lettuce,
% c. special mayon-
naise.

CRAB MAYONNAISE.

Chop the crab meat, add the lettuce,
which has been shredded, and the may-
onnaise. Serve on a lettuce leaf gar-
nished with pieces of lemon and large
pieces of the crab meat.

/ pair sweetbreads,
lYi c. celery,
i c. shredded lettuce,
i tbsp. chopped
parsley,

1 c. special mayon-
naise,

2 tbsp. chopped San
Juan olives,

% level tsp.paprika
2 hard-boiled eggs.

SWEETBREAD SALAD.

Clean and parboil the sweetbread and
throw into cold water. Remove the fat
and skin, drain, put in the ice box until
thoroughly chilled. Then cut into
dice, and then add the celery, lettuce,
parsley, olives, and chopped whites of
the eggs, and blend with one cup of
salad dressing. Garnish with pieces of
lemon, sliced olives and the yolks of
the hard-boiled eggs pressed through a
tea-sieve.

/ c. cold boiled or
baked fish,

i head lettuce,

l /i c. special mayon-
naise.

FISH SALAD.

Shred the fish, add the lettuce, which
has been chopped, and the mayonnaise.
Garnish with cold boiled beets, pieces
of hard-boiled egg, or slices of lemon.
An excellent addition to this salad is a
few drops of Worcestershire sauce and
a few drops of onion juice. This is an
excellent way of using up pieces of fish
left from luncheon or dinner.

2 c. Eastern oysters,

1 c. vinegar,
/ c. celery,

2 tsp. chopped
parsley,

Y 3 c. special salad

dressing,
% level tsp.paprika

OYSTER SALAD.

Parboil the oysters in the vinegar
until the edges curl, then drain, cool,
cut into small pieces and add the vege-
tables, and, just before serving the spe-
cial salad dressing, garnish with slices
of hard-boiled egg.

/ c. cold veal,

2 hard boiled eggs,

y$ c. chopped celery,

1 c. chopped lettuce,

2 lbsp. { chopped
olives or pickles,

i c. special salad

dressing,.
% level tsp.paprika

i c. fresh or canned

shrimps,
i c. chopped celery,

1 c. shredded lettuce,
3 tsp. chopped

parsley,

2 tsp. chop^d capers,
2 hard-boiled eggs,
i level tsp salt,

i c. special salad

dressing,
% level tsp.paprika

3 bananas,

2 oranges,

Yt c. shelled walnuts

Yz c mayonnaise.

VEAL SALAD.

Mix the same as the shrimp salad.
Garnish with cold boiled beets and
pieces of lemon.

SHRIMP SALAD.

Chop the shrimps, add the lettuce,
celery, capers, parsley, salt and paprika,
and just before serving add half a cup
of special salad dressing.

FRUIT AND NUT SALAD.

Peel the bananas, cut the oranges
into small squares and add to the
bananas, which have been chopped,
and then the walnuts, and then the
mayonnaise. Season with salt and
paprika, and serve on a lettuce leaf
garnished with sliced lemon.

1 large carrot,

2 tbsp. sugar,

YZ pt. green peas,
2 cold boiled

potatoes,

2 hard-boiled eggs.
Yz pt. shredded

cabbage,

2 tbsp. horseradish,
l /2 pt- chopped

green peppers,
i pt. mayonnaise.

NAVARRO SALAD.

Clean carrot thoroughly and cut into
thin slices, and the slices into strips
like straws. Place in a saucepan and
just cover with boiling water, to which
half the sugar has been added. Cook
until tender. Cook the green peas in
the same way. Just before removing
from the fire add salt to both and allow
to boil a minute, then drain and set
aside to cool. Cut potatoes into cubes
and slice eggs. Put all together, with
cabbage, horseradish and peppers, into
a salad dish, and mix well with one-
half mayonnaise, smooth the salad and
pour over the remainder of dressing,
and garnish with shredded cabbage and
finely chopped peppers.

Miss Emily Ebert.

FISH

44 'M aster ^ I marvel how the fishes live in the seaf
1 Why, as men do on land; the great ones eat up the
little^ones? "

2 tbsp. chopped

onion,
i tbsp. butter,

i egg,

pepper and salt.

BAKED FISH.

Make dressing of bread crumbs,
onion, butter, beaten egg, pepper and
salt. Stuff fish and tie securely. Put
in pan with a little hot water, lay pieces
of salt pork on top, season and bake,
basting very often.

Mrs. L. McGavigan.

3 Ibs. dams,

i qt. tomatoes,

X lb. salt pork,

3 onions,

3 potatoes,

i tsp. black pepper,

i tsp. thyme.

CLAM CHOWDER.

Chop all together and boil three
hours, taking care not to burn.

Mrs. L. McG .

SMELTS.

Strip the fish ; bone by cutting down
each side the vertebra. The vertebra
will then come off whole, leaving the
ends of all side bones exposed so that
they can easily be pulled out. Rub
each fish with a clove of garlic, salt
and pepper, roll in flour and fry to a
golden brown in hot olive oil.

24 oysters,

2 eggs,

2 tbsp. hot water.

2 Ibs. sea-bass or
sturgeon,

% loaf bread,
J4 lt>; butter,
4 eggs,

cayenne salt and a

little lime juice,

l / 2 pt. sweet cream.

2 egg yolks,
i tbsp. French

vinegar,
parsley,
i gill olive oil,
i tbsp. French

mustard,
salt,
a few gherkins, or

capers.

OYSTERS FRIED IN OIL.
Drain oysters and dry *ith cheese
cloth. Dust with salt and cayenne.
Beat eggs and add hot water. Dip
oysters first in bread crumbs, then
quickly in egg and back in the crumbs.
Lift the oysters singly with the fingers
and place singly on a board. Have oil
or lard smoking hot. Place oysters in
wire basket (five or six only at a time),
sink basket in hot fat and cook until a
golden brown. Lift carefully and place
on brown paper in baking-pan, and fry
the remaining quantity. Garnish with
lemon and parsley and serve very hot.

Mrs. Rorer.

FISH TIMBALL.

Boil fish, shred (save water in which
it was boiled) and remove bones. Soak
bread in water and squeeze dry. Mix
fish with bread, butter, eggs, cayenne,
salt and lime juice, and last the cream.
Beat very light for half an hour. But-
ter mold and boil hard one hour. Serve
very hot with sauce made with water
fish was boiled in, and mushrooms.
Mrs. Emil Steinman.

TARTER SAUCE FOR SALMON.
Beat eggs and salt and add oil drop
by drop; then add chopped parsley,
mustard, vinegar and capers.

Mrs. L. McGavigan.

2 tbsp. butter,

3 tbsp. flour >
2 c. milk,

i c. cream.

SHRIMP SAUCE.

Make a cream or butter sauce and
add a large cupful of canned shrimps.
Stir well and serve.

Mrs. L. McG .

CREAMED CODFISH.

Soak codfish over night, and in the
morning shred. Rub butter and flour
together, and gradually add the heated
milk and cream. When perfectly
smooth add codfish and serve at once
on buttered toast. Mrs. F. A. E.

CREAMED WHITE FISH.

Cream the same as codfish, and just
before serving add juice of half lemon.

ESCALOPED OYSTERS.

Put layer of oysters in bottom of
buttered baking dish. Sprinkle well
with cracker crumbs and pepper, salt,
and bits of butter dotted here and there.
Repeat until the dish is filled, and
moisten well with milk or cream and
bake in a quick oven. Serve very hot.

STEAMED SALMON.

Soak salmon (sliced) in vinegar 30
minutes. Season each slice with salt
and pepper, place in steamer on plate
and steam till thoroughly done. Serve
with white sauce.

WHITE SAUCE.
Cook butter and flour until perfectly

2 tbsf). butler, . . - - ..... - . - J

3 tbsp jfom , smooth. Add milk, a little at a time,

- w//>i and stir until smooth. Strain and

'milk, cream serve. Vary by adding chopped pars-
er stock. i e y^ or capers, or hard-boiled eggs.

ENTREES

"The turnpike road to peoples hearts, I find,
Lies through their mouths, or I mistake mankind.

ioo oysters,
2 limes (juice},
i tbsp. Worcester-
shire sauce,
6 tbsp. tomato
catsup,

1 tbsp. vinegar,

2 tsp. pepper,
salt, dash tobasco.

2 oz. butter,

3 small onions,
2 green peppers,
salt, red pepper,
i tomato,

i tbsp. flour,
% c. cream.

1 tsp. English
mustard,

2 tsp. Parisian
sauce,

l / 3 tsp. red pepper,
i tsp. salt.

OYSTER COCKTAILS.
(For Six Persons?)

Select small California oysters, mix
all together and serve.

Mrs. /. D. Powell.

CRAB CREOLE (For Six).

Chop onions and peppers (without
seeds) very fine and put in stew-pan
with butter, salt and red pepper. Stew
slowly ten minutes and add tomato
(peeled). Stew this until dissolved.
Add flour mixed with cream and make
it thick as drawn butter. Put in finely
picked crab. Serve on toast.

Mrs. F. R. Dray.

BRAINS DEVILED.

Clean brains until white by picking
off the skins in cold water. Mix mus-
tard, Parisian sauce, red pepper and
salt together. Into this mixture roll
brains; then into bread crumbs and
fry, until brown on both sides, in a
frying-pan. Over this pour enough
water to make gravy, and boil about
ten minutes. Thicken gravy to taste
and serve hot.

Mrs. William Beckman.

Yt can tomatoes,
2 green peppers,
i tbsp. butter,
i large onion,
i c. cream,
red pepper,
i crab.

DEL MONTE CRAB.

Chop the green peppers and onion
fine and fry to a light brown; add to-
matoes. Let come to a boil and strain ;
add cream and finely chopped crab.
Have toast on hot platter, and pour the
mixture over it as soon as heated
through. Reserve a little of tomato
sauce to pour over top.

Mrs. William Beckman.

6 os- crab meat,
2 oz. bread crumbs,
2 eggs (h'd boiled),
Yt lemon (juice),
red pepper,
salt.

i crab,
i tbsp flour,
i tbsp. butter,
YT. c cream,
i c. milk.

i qt. milk,

i small can oysters,

4 tbsp. flour ,

' egg,

i lemon,

cayenne, salt, mace.

DEVILED CRAB.

Cut crab meat into small pieces and
add bread crumbs, chopped egg and
lemon juice. t Mix all with a cream or
butter sauce. Fill shells, smooth top
and sprinkle with sifted bread crumbs,
and bake in a quick oven until a light
brown. Mrs. William Beckman.

CREAMED CRAB.

Rub flour into butter; add cream and
milk and season highly with red pepper,
salt and mace. Boil to thicken, and add
the finely picked meat of crab. Re-
move from fire as soon as thoroughly
heated. Mrs. F. A. E . "

CREAMED OYSTERS.

Heat milk (or half milk and half
cream) in a double boiler; add mace and
the juice of oysters, and then the flour
stirred smooth in milk. Cook fifteen
minutes. Beat egg and mix with a

/ doz. tortillas
(bought at
tamale cafe),

YZ doz. red peppers,

l /z onion,

small piece garlic,

3 /leads lettuce,

1 c. chopped olives,

2 c. grated cheese,
6 boiled eggs

(chopped').

little of the milk, and add slowly to
the rest of the milk. Add oysters, salt,
cayenne, lemon juice and butter. Serve
immediately. Mrs. E. S .

ENCHILADAS.

Remove veins and seeds from pep-
pers, boil with onion and garlic until
soft, then press through a colander.
Cut lettuce into strips. Make French
dressing and mix with olives and eggs.
Drop each tortilla in hot lard, then in
hot pepper sauce (a minute in each).
Place on platter, and before folding put
salad mixture in center, sprinkle with
cheese generously and then fold. When
all are ready, pour the remaining sauce
over and keep hot until served.

Mrs. L. C. Farrar.

CRAB A LA CREOLE.

The following proportions are for six
persons :

i. Four good-sized cooked crabs.

(a) Break off and crack the legs well,
so that the shell can easily be removed
with fork and knife, or (horrible dictu)
with the fingers.

(b) Take out the body of each crab
and cleanse it thoroughly in cold water.
Then cut each body in half, along the
center, and cut each 'half into four
pieces.

will be found more or less yellowish
liquor and white, creamy fat. Drain
off the liquor and throw it away, but
after doing this scoop out the fat and
put it in a plate for future use.

(d) Break off about half the back
shell of one crab and roast it in the
oven until brown. Don't burn it.

2. Take a gallon or six-quart sauce-
pan and brown two sliced onions, me-
dium size, in a little butter. Then
add to the onions one quart can of
tomatoes, one green bell-pepper sliced,
or four or five stalks of celery sliced,
and six cloves. Let this cook for about
fifteen minutes, until the flavor is ex-
tracted from the cloves, pepper, or cel-
ery. Then add the juice of two large
lemons, and the rind, cut very thin, of
half a lemon; sugar, one tablespoon;
salt, one teaspoon ; tabasco, twenty
drops; Worcester sauce, two table-
spoons ; sherry, one cup (or white wine,
one cup and a half) ; currie powder,
half teaspoon; and the roasted crab
shell beaten into pieces not smaller
than a nickel. Let this all cook for
about fifteen minutes, stirring it fre-
quently to keep from burning. Then
strain through a colander and put
back the strained sauce into your
saucepan. Now add the fat of the
crabs, a tablespoonful of butter and
enough flour or corn starch to thicken
well. Then put in all your cracked

shank of beef ,
pork rinds,
2 qts. water.

i tbsp. olive oil,
i tbsp. butter.

and cut crab and let the whole get
piping hot. Serve all the crab in a
large bowl, and the portions in deep
plates. It will be convenient to put on
the table a large dish or two for the
shells. C. L. Miel.

HEAD CHEESE.

Soak pork rinds over night and
scrape. Boil with shank of beef in
two quarts of water until it jellies,
carefully skimming off grease. Chop
meats, salt and pepper, add full amount
of water and set apart to cool.

CALVES' BRAINS.

Soak in cold water two or three
hours, then remove membrane. Drain
or make as dry as possible. Put oil
and butter in frying-pan, add brains,
and cook slowly half an hour. The
above is very nice, after frying in oil
half an hour, to take out and dip in
egg, roll in cracker crumbs and fry
until brown.

VEAL OR CHICKEN TERRAPIN.

Boil veal until tender (or use cold
roast). Have ready two hard-boiled
eggs; chop and add to them Ai sauce.
When sauce is done add chicken or
veal, and stir in a small glass of sherry
wine.

VEAL CROQUETTES.

Mince fine one pint of cold cooked
veal and season with salt, pepper, half
a teaspoonful of onion juice and one
teaspoonful of lemon juice. Put half a
pint of milk in the frying-pan on the
stove. Mix two tablespoonfuls of flour
with three of olive oil until smooth,
and stir into the milk as soon as it
begins to boil. When the sauce is
smooth and thick add the seasoned
meat and cook three minutes. Beat
three eggs together and pour half over
the cooking meat. Take from the fire
at once and stir well; set aside to cool.
When cold form into croquettes about
the size of an egg. Roll them in the
remainder of the beaten eggs, then in
bread crumbs. Put in the frying-
basket, but do not crowd. Have hot
olive oil in the frying-kettle about four
inches deep, and plunge the basket
with the croquettes into this and cook
for two minutes. Drain on brown
paper for a minute and serve at once.
Any kind of meat or fish can be sub-
stituted for the veal.

SWEETBREAD CROQUETTES.

After parboiling the sweetbreads,
stew them slowly in a little soup-stock
or water. Mix a tablespoonful of corn-
starch, a cup of water, i tablespoonful
of vinegar, T teacupful of cream and 2

/ chicken,

3 ripe tomatoes,

i pt. olives,

1 pt. mushrooms,
/ tsp. salt,

2 small onions,
spray of pot herbs.

beaten eggs. Put over the fire and stir
until thick. Season with salt and pep-
per, celery, nutmeg and parsley. Chop
the sweetbreads very fine and stir into
the above, and boil for five minutes.
Spread on a flat dish to cool, then cut
in pieces, roll in bread crumbs and fry
in hot olive oil.

FRIED APPLES.

Pare and cut the apples into eighths
(being careful to take out the seeds and
the core), and dust lightly with flour.
Heat some El Dorado or San Juan olive
oil in the frying-pan, put the apples in
and fry until they are a light brown.
Drain off the oil, sprinkle with sugar,
and pile on a hot dish. A little cinna-
mon mixed with the sugar is very nice.
Brown bread buttered is very nice
served with them.

OLIVE PATTIES.

To a rich cream gravy add one pint
pitted Sylmar olives and one pint oys-
ters. Heat thoroughly and serve in
patties. Season to taste.

CHICKEN SAUTE.

Stew chicken until it will drop from
the bones. Remove all the meat, chop
and return to the liquor. Add toma-
toes, olives (chopped), mushrooms and
seasoning, and simmer three hours.
Bohemian Bachelors' 1 Club, N. Y.

"No life worth naming ever comes to good
If always nourished on the self -same food"

GAME

WILD DUCK (Roasied}.

Prepare the ducks for use. In each
duck place several slices of onion, cel-
ery and some parsley. Place in drip-
ping pan, salt and pepper well, add a
little water, put in a very hot oven and
bake twenty minutes. Serve very hot,
with lemon sauce.

LEMON SAUCE.

Juice of two lemons, tablespoonful of
Worcestershire sauce, seasoned very
highly with salt and cayenne. Put
into a mayonnaise dish, and as you
serve each duck run a sharp knife
lengthwise of the duck's breast ; pour
a little of the sauce over. Serve on
very hot plates.

BAKED QUAIL.
quail, Pick, draw and wipe the birds out-

oysters, g^e an( j inside with a wet cloth. Cut

cracker crumbs. , ..,-.,, ,

the wings and neck off close to the
body, but leave the feet on for conven-
ience in trussing. Allow three small
Eastern oysters for each bird. Dip
them in melted butter, then in sea-
soned cracker crumbs, and put them in
the bodies. Draw the feet together to
fasten the opening. Rub the breast

with softened butter and flour made
into a paste. If desired, pin a thin
slice of fat bacon on the breast. Place
the birds breasts up, and bake in a hot
oven twelve minutes. Baste with melted
butter and hot water every three min-
utes, or the meat will be dry. Serve
on toast and lettuce.

Mrs. IV. A. Meyer.

WILD DUCK (Boiled}.

Prepare ducks in usual way. Par-
boil in water, to which a little soda has
been added, for ten minutes. Wash
well in clean hot water and put back
into the kettle with fresh hot water.
Boil ^ hour ; season well with a little
onion, salt and pepper, and boil another
hour. Serve very hot with lemon.
Mrs. Emma Swain.

MEATS AND SAUCES

"Hunger is the best sauce."

Yz c. butter,

2 tbsp. flour,

i pi. boiling water.

3 tbsp. finely chop'd
(//c// in her pickles.

3 eggs.

% pt. vinegar,

4 tbsp. chop'd mint,

2 tbsp. sugar.

2*4. Ibs. veal,
% Ib. salt pork,
3 rolled crackers,
j tbsp. pastry
cream,

i egg,

salt and pepper.

i heaping tbsp.

butter,

i heap 1 g tbsp. flour,
i pt. n,ilk,
i tsp. salt,

DRAWN BUTTER.

Rub butter well into flour and add
boiling water, stirring constantly. Serve
immediately.

PICKLE SAUCE.
To drawn butter add chopped pickles.

EGG SAUCE.

To drawn butter add eggs, hard
boiled and finely chopped.

MINT SAUCE.

Mix all together and let stand one
hour before using.

VEAL LOAF.

Have veal and pork chopped fine and
egg well beaten. Mix all together and
place in single loaf pan. Pour over a
few spoonfuls of hot water and bake
one hour.

Mrs.J. M.Merritt, Chicago.

Ai CREAM SAUCE (For Meats}.

Stir flour and butter over fire until
they bubble, then gradually stir in
milk very slowly to avoid lumps. Vary

4 t^p. pepper,

' 4 tsp. nutmeg or
mace .

the above by adding different season-
ing, such as tablespoonful sherry wine,
cayenne, parsley, green peppers, onion
(chopped) or bread or cracker crumbs.

Mrs. E. S .

2 02. butter,
Yi oz. flour,
% gill cream,
2 eggs, salt.

CREAM SAUCE.

Rub butter and flour together and
add well-beaten eggs, cream and salt.

CAPER SAUCE.

Make cream or butter sauce and add
two tablespoonfuls of chopped capers.

2 tbsp. flour,

i tsp.curry pou'der,

Yt. c butter,

i pt. boiling water,

i small onion,

salt and pepper.

CURRY SAUCE.

Cut the onion fine and fry in butter.
Add flour and curry pow4er, salt and
pepper, and pour in water. Let it sim-
mer ten minutes and strain.

j-;c rump beef.

1 can tomatoes,
salt.

ft r. oil,

2 onions.

,' A' rccn peppers,
i clore of garlic.

POT ROAST.

Trim off all the fat and put in a
kettle with tomatoes and salt. Into a
frying-pan pour oil ; add peppers, onion
and garlic, chopped fine. Cook until
brown, and add to meat and tomatoes.
Cook three hours. Cook macaroni in
a separate kettle twenty minutes. Put
into a large dish and pour over it the
sauce from meat, and add grated cheese.
Mix well and serve hot.

Mrs. L. McG .

./ tomatoes,
i onion,
3 peppers,
i dove garlic,
salt, butter, pepper,
Worcester sauce.

i beef tongue,

' egg,

tracker crumbs.

*/i doz. sweetbreads,

1 egg,

i c. cream,

PORK CHOPS.

If chops are very fat, remove all but
a quarter inch of fat ; season with salt
and pepper. Fry chops and portion of
removed fat brown. Afterward pour
boiling water over chops, adding half a
teaspoonful of mustard. Simmer for
three-quarters of an hour. Make paste
of tablespoonful of flour and thin with
a cup of milk. Pour paste over chops,
boiling five minutes, adding a small
wine-glass of sherry just before remov-
ing. Mrs. /. /. Keegan.

SPANISH.

Chop up fine and cook well.

Mrs.J. D. Powell.

BAKED TONGUE.

Boil tongue one hour (not hard) and
add salt. Boil another hour. Take
up and skin, removing all rough parts.
Beat egg and roll tongue in egg and
cracker crumbs. Lay in pan and sea-
son well with salt and pepper. Add
one pint of water in which it has been
boiled, and bake. Baste well while
baking, and serve with a good gravy or
cream sauce. Mrs. . L. McGavigan.

SWEETBREADS.

Scald sweetbreads in salt water; take
out the stringy parts. Leave a few

a little flour,
truffles,
parsley,
salt, pepper.

moments in cold water, then dry and
roll in egg and bread crumbs. Fry
brown in butter. To gravy add a little
flour, a few truffles, parsley, salt, pep-
per and cream. Pour over sweetbreads
and serve hot. Mrs. L. McG .

CHRISTMAS DISH.

Cover the bottom of a pudding dish
with fine bread crumbs, lay on bits of
butter, then a layer of cold boiled eggs,
sliced ; then a layer of cold turkey or
chicken, cut fine. Add pepper and
salt. Repeat until the dish is full.
Cover with bread crumbs and moisten
cream or milk and bake.

Mrs. E. S .

kidneys,
i onion,
salt,
pepper,
parsley,
-}/-i lemon.

KIDNEY SAUTE WITH WINE.

Cut kidneys into slices and cook ten
minutes in a frying-pan in drippings
(or oil). Take up and lay on a hot-
water dish, covering closely. Add to
the drippings in the pan a little gravy
(beef will do) or a little soup. Season
with chopped onion, parsley, salt and
pepper, and thicken with browned flour.
Boil up; add a glass of good wine and
juice of lemon. Pour over the kidneys
and set in boiling water five minutes.
If kidneys are cooked too long they
toughen. Mrs. L. McG .

i l /2 c. chopped meat,

j potatoes,

iy-t c. rice (cold,

boiled),
i c. tomatoes,
i tbsp. butter.

CORNED BEEF A L'lTALIENNE

Chop cold corned beef and cold boiled
potatoes fine. Put butter in frying-
pan, drop in a clove of garlic, add to-
matoes and cook five minutes. Remove
garlic and add cold rice, potatoes and
meat. Season with salt and cayenne.
Serve on toast.

PRESSED CHICKEN.

Boil one or two chickens in a quan-
tity of salted water. When thoroughly
done take the meat from the bones,
keeping the light and dark separate.
Chop fine and season well. Put in a
pan a layer of dark meat, then a layer
of light meat. Pour over the liquor,
which should be about a cupful. Press
with a small weight, turn out when
cold, and cut into thin slices.

.SMOTHERED CHICKEN.

Split a tender chicken down the
back, after it has been plucked, singed
and wiped with a wet towel. Season it
with salt and pepper, and put in a
dripping-pan in the oven, with one cup-
ful of hot water, and cook until tender.
Mix two tablespoonfuls each of El
Dorado or San Juan olive oil and flour
to a smooth paste, and spread over the
chicken as soon as it begins to brown.
After the oil and flour have been placed

/ pi. Span is Ji

shelled peanuts,
i tsp. salt,
i c. strained tomato

juice.

i c granola,

1 Ib. pro lose,

2 tsp. nut butter,
l /i c. tomato,

Vi tsp. salt,
X tsp. sage,
% c. water,
Y% tsp. mint.

on the chicken, baste it every ten min-
utes with the drippings in the pan.
When the chicken is tender, take out
of the pan, and keep it hot while making
the gravy.

BAKED PEANUTS.

Blanch the nuts by roasting slightly
in oven and by rubbing in bag, or by
sifting through a coarse colander. Boil
one hour in three pints of water. Put
in baking dish with tomato and salt
and bake in slow oven at least four
hours. More nutritious than beef, and
may be used as a foundation, taking
the place of meats, for all manner of
vegetarian roasts, croquettes, salads, etc.

VEGETARIAN ROAST.

Mix together the granola, chopped
protose, nut butter, rubbed smooth with
the strained tomato. Season with salt,
sage, mint, etc. Press into a brick-
shaped tin and bake in a moderate oven
about one hour, or until dry enough to
slice nicely. Serve with lentil gravy.
Mashed baked peanuts may be used in
place of the protose and nut butter.

"A fig for your bill of fare; shoiv me your bill of
company" SWIFT.

VEGETABLES

GREEN PEPPERS (Fried).

Slice peppers crosswise, remove seeds
and lay in cold water twenty minutes.
Dry, season with salt, dip in flour and
fry until slightly brown in olive oil.
Very nice with steak or chops.'

6 oz. macaroni,
6 oz. grated cheese.

MACARONI AND CHEESE.

Break macaroni and boil in salted
water twenty minutes, and drain. Put
layer in buttered baking dish, then a
layer of macaroni and repeat. On top
place cheese generously and bits of
butter. Pour over milk enough to
cover, and bake 45 minutes

BOSTON BAKED POTATOES.

Pare potatoes and slice thin. Have
baking dish buttered, put in layer of
potatoes, sprinkle with butter, salt and
pepper; then another layer, and so on
until dish is full. Cover with milk or
cream and bake i^ hours.

"Mrs. L. McG .

9 green peppers,
1%. c. cold boiled
rice,

STUFFED PEPPERS.

Chop fine the onion and parsley,
melt the butter and mix all the in-

% c. chopped cold

meat,

i salt spoon salt,
cayenne,
i onion,

1 tbsp parsley,

2 tbsp. butter.

gradients together. Parboil the pep-
pers about five minutes, stuff and place
in pan. Over all pour a few table-
spoonfuls of stock, gravy or hot water.
Bake until tender, but not broken.

/ c. hot water,
2 c. beans,
i c. grated cheese,
i tbsp. lard.
Chile sauce,
salt and pepper,
sauce to be made
from red pepper.

FRIJOLES (Spanish Beans}.
Boil beans until soft, drain and put
in skillet which contains hot lard and
fry, pressing a few beans to thicken
the gravy. Add hot water, and when
bubbling put in cheese and seasoning.
Stir until cheese dissolves.

Mrs. L. C. Farrar.

Y 2 lb. macaroni,
i tsp. extract beef,

1 c. hot water,

J^ c. dried mush-
rooms,

l /t c. grated Par-
mesian cheese,

2 tbsp. lard,
salt and pepper.

MACARONI A L'lTALIENNE.

Boil the macaroni. Soak mushrooms
in half the hot water and dissolve the
extract of beef in the other half. Rub
saucepan with garlic, put in lard and
place on the stove. When heated add
extract and mushrooms. Drain maca-
roni, put layer in bottom of a dish,
cover with cheese, another layer of
macaroni, then cheese. Over all pour
the sauce and mix with silver fork.

6 tomatoes,

1 c. boiled rice,

2 green peppers,
l / 2 c. chopped ham,
salt and pepper.

TOMATOES A LA CREOLE.

Scoop out the insides of the tomatoes.
Chop peppers (without seeds) and ham
in a Sterling chopper and add the rice.
Fill the tomatoes with the mixture,
dust over the top of each one a little

cayenne, and on the top of each one
place a small piece of butter. Bake 20
minutes.

/ c. rice,
2 c. hot water,
y 2 c. tomato juice,
i tbsp. lard,

r and salt.

TOMATO RICE.

Fry rice (raw) for three or four min-
utes in hot lard, with a few slices of
onion, and stir constantly. Pour hot
water and hot tomato juice over it and
boil slowly until it is done.

Mrs. L. C. Farrar.

SCALLOPED POTATOES.

Pare potatoes and slice thin ; pare
onions and slice thin. Butter a baking
dish, put a layer of potatoes and layer
of onions ; salt and pepper. Repeat
until dish is almost full. Cover with
milk or cream and bake till done.

BAKED BEETS.

Bake beets until well done, peel, cut
in thin slices and serve with plenty of
butter, salt and pepper.

parsnips,
2 eggs,

butter, salt, pepper
and flour.

PARSNIP BALLS.

Boil parsnips in salted water until
very tender. Mash, season with salt,
pepper and butter. Add a little flour
and well-beaten eggs. Mold into small
balls and fry in butter.

/ qt. beans,
i pt. pickled San
Juan ripe olives.

i qt. beans,

3 tbsp. olive oil,
San Juan or El
Dorado brands.

1 ql. beans,

2 tbsp. peanut or
almond butter.

POTATO BALLS.

Stir mashed potatoes with a beaten
egg. Season, make into balls, roll in
flour and fry in lard or butter.

BAKED BEANS.
(With Pickled Ripe Olives^

Soak beans in cold water over night.
Put them to cook in fresh water and
simmer gently until the}' are tender,
but not broken. Let them be quite
juicy when taken from kettle. Chop
finely the olives. Put the beans and
chopped olives in alternate layers in a
baking dish; cover with the juice, add-
ing one cup of strained tomato juice.
Bake in slow oven at least three hours.
Salt and season to taste.

BAKED BEANS.
(With Olive Oil}.

Prepare and cook the beans as di-
rected above, adding San Juan or El
Dorado olive oil in place of chopped
olives.

BAKED BEANS.
( With Peanut or Almond Cream}
Prepare and cook the beans as di-
rected above, adding the nut cream in
place of the chopped olives. Prepare the
nut cream by rubbing nut butter smooth,
adding water slowly until of the desired
consistency.

FRENCH FRIED POTATOES.

Pare half a dozen potatoes of medium
size. Cut them in two lengthwise, and
then separate each part into three parts,
cutting the length of the potato. Let
them stand in ice water for an hour or
so, and then wipe dry with a towel.
Put about four inches of El Dorado or
San Juan olive oil into the frying-
kettle, and have it very hot. Put the
potatoes into the frying-basket and
lower this slowly into the hot oil, rais-
ing it a little whenever there is danger
of oil rising to the top of the pan.
Nearly all the steam will pass away in
about half a minute. Cook the pota-
toes for about ten minutes, being care-
ful not to let them get too brown. Lift
the basket from the hot fat and set on
a plate. Dredge the potatoes with salt,
then shake well and serve immediately.

"Excess of any habif, food or thing is intemperance"
'* The character of all kinds of growth is largely deter-
mined by the character of the material upon ivhich it
feeds."

i tbsp. sugar,

/ tsp. salt,

yi cake compressed

yeast,
i pt. milk,
flour.

i pt. buttermilk^
i pt. cornmeal,
i tsp. bak'g powder ;
i tbsp. lard or

butter,
3 eggs, salt.

% pi. mush or

small hominy,
i tbsp. butter,
3 eggs,
j pt. milk,
salt.

MILK BREAD.

Scald milk, and when lukewarm add
gradually one pint of flour and yeast
dissolved in a little lukewarm water,
beating constant!} 7 , and beat until bub-
bles come to the top; then add suffi-
cient flour to form a dough. Take this
on the board and knead thoroughly
until it loses its stickiness and is soft
and elastic. Put into the bread bowl,
cover and let stand over night. Next
morning cut into loaves, mold and put
at once into guard-pans. Brush over
the top lightly with good, sweet lard ;
cover and stand in a warm place until
it has doubled its bulk. Bake in a
moderate oven.

Miss Elizabeth Adams.

CORN MUFFINS.

Mix all together and bake in muffin
tins. Mrs. E. P. Howe.

WAFFLFS.
Mix with enough flour to make a

thin batter.

Mrs. E. P Howe.

i qt. light sponge,
5 eggs.

CRUMPETS.

Take sponge from your bread, break

eggs in one at a time, beat light and

add milk-warm water until a batter as

thin as for buckwheat cakes is formed.

Mrs. E. P. Howe.

i qt. flour,

1 c. cream,

2 tsp. bak 'g powder,
2 eggs,

salt,
milk.

i qt. flour,
\Yz tsp. baking

powder,

% c. pastry cream,
salt,
milk.

i qt. flour,

1 tsp. bak^g powder,

2 tbsp. butter,
i tbsp. lard,
pinch of salt,
milk.

butter,

crackers,

cheese,

salt,

pepper.

WAFFLES.

Sift baking powder with flour; add
well-beaten eggs, cream, salt and enough
milk to make the right consistency to
spread in the waffle-iron well.

Mrs. F. A. Edinger.

CREAM BISCUITS.

Sift flour, baking powder and salt
together; add cream and milk enough
to make a soft dough. Knead lightly
with the tips of fingers one minute. Cut
with very small cutter and bake in
quick oven. Mrs.. F. A. Edinger.

TEA BISCUITS.

Mix all together quickly and bake in
a quick o'ven. Mrs. E. S.

CHEESED CRACKERS.

Butter crackers and place in large
dripping-pan ; sprinkle heavily with
grated cheese ; salt and red pepper to
taste. Put in oven until hot.

Mrs. F. A. E.

i large potato \
i qt. flour,
\y t tsp. baking

powder,
salt.

POTATO BISCUIT.

Sift flour, baking powder and salt.
Put potatoes through press, add to flour
and mix with milk to a soft dough.
Bake in a quick oven. Mrs.J. A. M.

^Yz c. corn meal,
i %. c. rye meal,
i c. graham flour,

1 c. molasses,

3 c. sour milk,

2 c. water,

3 tsp. soda.

1 c. molasses,

2 c. sweet milk,
2 c . corn meal,

i c. graham flour,
i c. white flour,
i tsp. soda, salt.

\Yz c. white corn

meal,
y 2 c. flour,
2 tbsp. sugar,
# tsp. salt,
Yt c sweet cream,
% c. sweet milk,
2 tsp. bak 'g powder.

i c. flour,
i c. corn meal,
i c. graham flour,
i c. syrup or
molasses,
i c. sweet milk,

i egg ,

% tbsp. butter,
Yt tsp. salt,
i tsp. soda.

BOSTON BROWN BREAD.

Mix thoroughly and steam four or
five hours, then bake fifteen minutes.

Mrs. C. F. P.

BROWN BREAD.

Mix nil together well and steam in
small round cans (chocolate cans are
best) three hours. Mrs.J. M. Quire.

WHITE CORN BREAD.

If sour cream is used, add to it one-
half teaspoonful of soda, not omitting
baking powder. Bake in shallow but-
tered pan x in hot oven.

Jennie A. McConnell.

BOSTON BROWN BREAD.

Mix well. Add the soda last dis-
solved in a little warm water. Stir the
whole mixture thoroughly. Pour in a
tin well greased, cover and steam for
three hours. Mrs. Mary E. Ackley.

An Original Way to Use Stale Bread.
Very Good.

For a small family make a "one-egg
batter," using no sugar. Have the
bread sliced, dip into the batter, which
must be thick enough to remain on the
bread when lifted out, and fry in deep,
hot fat. They puff up like doughnuts,
but the bread loses itself in the cooking.
Serve with maple syrup or powdered
sugar. Mrs. S. B. Slight.

2 c. flour,

^t tsp. salt,

2 tsp. bak 'g powder,

1 pt. sweet milk,

2 eggs,

i tbsp. sugar,
butter size walmit.

BREAKFAST GEMS.

Sift flour, salt and baking powder
together. Into the milk drop the eggs
and sugar and beat quickly; then add
half the flour and melted butter; beat,
and add the remainder of flour. Bake
in well-larded gem pans in a quick
oven. Mrs.J. T. Martin.

CAKES

"Behind the nutty loaf is the mill-wheel; behind the
mill is the wheat-field; on the wheat-field rests the sun-
light; above the sun is God."

y,. c. butter,
i c. sugar,
4 eggs,

1 c. milk,

3 c. flour,
lemon extract,

2 tsp. bak'g powder.

Y-L c. water,
butter size walnut,
2 lemons,

4 tart apples,
i c. sugar,

i tbsp.floiir,
i egg-

1 c. sugar,
% c. butter,

3 eggs,

2 c. flour,
i c.jam,

i tsp. soda,

i tsp. cinnamon,

4 tsp. cloves,
y 2 tsp. nutmeg,

4 tbsp. sour milk.

i c. sugar,

1 tbsp. vinegar,
4 tbsp. water,

2 egg ivhites.

APPLE CAKE.

Cream butter and sugar, then add the
yolks of eggs, then the milk (a little
at a time), flavor, and lastly the well-
beaten whites of eggs and flour (in
which baking powder has been sifted).

FILLING. Pare and grate apples,
grate the yellow of one lemon, mix
sugar and flour and beat well into the
egg. Add all to the water and let boil
fifteen minutes, stirring constantly.
When cool spread between layers and
frost the top with one tablespoonful of
milk, thickened with powdered sugar.
Miss Emily Ebert.

JAM CAKE.

Mix in order named and bake in
layers.

FILLING. Mix sugar, vinegar and
water, and boil until it will taffy. Pour
into the well-beaten whites and beat
until cold, then spread.

Miss Emily Ebert.

i c. milk,

1 c. butter,

2 c. sugar,

3 c, flour,
3 eggs,

1 c. chop'd walnuts,

2 tsp.bak'g powder,
2 tsp. lemon ext.

LA LAURITA NUT CAKE.

Cream butter and sugar and add the
eggs, well beaten. Sift baking powder
with flour; add milk, flour, walnuts and
lemon. Mrs. William Beckman.

1% c brown sugar,
Y Z c. butter,
y* c. milk,

1 tbsp. chocolate,

2 eggs,

\% c. flour,

i tsp. bak^g powder.

DEVIL CAKE.

Cream butter and sugar, beat in the
eggs, then add the other ingredients,
flavor and bake in layers.

i c. sugar,
i tbsp. chocolate,
% c. milk,
i tbsp. butter.

FILLING. Mix sugar and chocolate
and then add milk. Boil together until
it will cream ; take from stove, add
vanilla and tablespoonful of butter (not
melted), and beat until cool enough to
spread well. Miss Bertha Groth.

WALNUT WAFERS.
Mix all together well and drop one-

& r _

nali teaspoontul of the batter at a time
f it ^ n rease d P an leaving space between.

ic. chop W walnuts. MrS.J. D. Powell.

1 c. sugar,

2 tbs. syrup,

6 eggs,

% c. butter,

i c. sugar,

1 c. flour,

2 tsp. bak'g powder.

CAKE.

Mix and beat well.

Mrs.J. D. Powell.

X c. butter,
i c. sugar,

1 tbsp. brandy,

2 eggs,

I tsp. cinnamon,
X tsp. cloves,
y* tsp. soda,
i c. raisins,
salt.

SPICED COOKIES.

Chop the raisins, dissolve the soda
in a little water, and mix all the ingre-
dients together. Add enough flour to
make a very soft dough (the softer the
better), and roll thin, cut and bake
quickly. Mrs. F. A. E.

1 c. butter,

2 c. sugar,
6 eggs,

2 c. flour,

1)4 chocolate,

3 tsp. bak 'g powder,
i c . milk,

i c. grated almonds,
i tsp. cinnamon,
vanilla.

T^Yt c. sugar,
ft c. milk,
butter size of egg.

DARK CAKE.

Cream butter and sugar, mix
together and bake in layers.

all

FILLING. Boil milk and sugar seven
minutes, remove from stove, add butter
and vanilla and beat well.

Mrs. G. W. Scott.

i c. sour milk,
i c. brown sugar,
i c. molasses,

1 egg,

%. c. raisins,
i tbsp. butter,
i level tsp. soda,
Yt tsp. ginger,
i tsp. cinnamon,
i tsp. cloves,
i tsp. allspice.

GINGER CAKE.

Mix butter, sugar and egg ; then add
molasses, milk, raisins, soda, spices,
and enough flour to make the consist-
ency of layer cake. Bake in shallow
pan. Mrs.J. M. Merritt.

% Ib. butter,

YZ Ib. sugar,

YZ Ib. potato flour,

3 eggs,

flavor.

POTATO FLOUR CAKE.

Cream the butter; add by degrees
the flour; add the sugar mixed with
yolks of eggs; lastly, the well-beaten
whites and flavoring. Put into the
oven immediately; if allowed to stand
it will become heavy. Put a well-
greased paper in pan, and do not re-
move the cake until it is perfectly cold.
Mrs. E. P. Howe.

2 c. sugar,
2 c. milk,

2 tbsp. butter,
6 eggs,

3 tsp. bak'g powder.

BREAKFAST DOUGHNUTS.

Mix all together with flour to form a
soft dough, spice to taste and fry in
hot lard. Mrs. E. P. Howe.

i c. brown sugar,

1 tbsp. butter,

2 eggs,

2 tsp. bak 'g powder,
iYz c. rolled oats,
vanilla.

ROLLED OATS WAFERS.

Dry rolled oats in oven. Mix butter
and sugar, then eggs and baking pow-
der, and fold in the rolled oats ; flavor.
Miss Bertha Groth.

3 tbsp. butter,

2 c. sugar,
5 egg yolks,

3 egg whites,

1 c. cold water,
3 c. flour,

2 even tsp. baking
powder,

flavor.

BANANA CAKE.

Cream butter and sugar and the
yolks beaten light ; add water, flavor,
and last the well-beaten whites and
flour, and bake in layers.

FILLING. Slice bananas, one cup of
pulverized sugar and whites of two
eggs, beaten together. Put on cake,
and place bananas on, cut in thin
slices. Mrs. William Beckman.

7 egg whites,

5 egg yolks,

i c. sugar,

% c flour,

Y$ tsp. cream tartar

pinch of salt.

SUNSHINE CAKE.

Sift, measure and set aside flour and
sugar. Beat yolks of eggs thoroughly.
Beat whites about half, and add cream
tartar and beat very, very stiff. Stir in
sugar lightly, then beaten yolks, and
then flour. Bake from thirty-five to
fifty minutes.

Mrs. William Beckman.

% c. powd. sugar,
3 bars grated
chocolate,

1 c. chop'd walnuts,

2 egg whites.

i c. sugar,

% c. butter.

i c. flour,

V* c sweet milk,

3 eggs,

i YT. tsp. bak 'gpowd.

CHOCOLATE KISSES.

Beat whites of eggs very stiff", then
stir in gradually the sugar, chocolate
and walnuts. Bake very slowly.

Mrs. F. R. Dray.

ROLL JELLY CAKE.

Cream butter and sugar and other
ingredients as usual. Bake in shallow
pan. When cool spread with jelly and
roll. Mrs. Ella P. Howe.

i c. sour milk,

i c. butter,

^egg,

i pt. molasses,

i tsp. soda,

i tbsp. allspice.

SPICE CAKES.

Mix enough flour with this to make
it drop. Mrs. E. P. Howe.

2 c. sugar,
i c. butter,
4 c. flour,
8 egg whites.

CAROLINA CAKE.

Mix all together and flavor with
lemon. Mrs. E. P. Howe.

2 eggs,

Yt c. butter,

1 c. sugar,
YZ c. milk,

2 c. flour,

2 tsp. bak'g powder.

2 c. sugar,
butter size of egg,
% c. milk,
Yt c. hickory nuts,
chopped fine.

1 c. sugar,
Yi c butter,
Yz c. milk,

2 c. flour,
2 eggs,

i c . chop" d walnuts,
i tsp. bak 'g powder,
flavor.

i l /2 c. sugar,
Yz c. hot water,
\Yt c. flour,
i tsp. bak^g powder,
4 eggs.

CARAMEL CAKE.

Cream butter and sugar, and add
other ingredients and flavor with va-
nilla. Bake in layers.

FILLING. Boil milk, sugar and but-
ter ten minutes. Do not stir while
boiling. Take off, add nuts, flavor
with almond and beat until cool enough
to spread. Mrs. G. A. Stoddard.

NUT CAKE.

Cream butter and sugar, add well-
beaten eggs, then add flour, milk, bak-
ing powder, nuts and flavoring all at
once, and beat constantly five minutes.
When cold cover with boiled icing.
Mrs. F. A. Edinger.

SPONGE CAKE.

Cream eggs and sugar, and add other
ingredients as usual.

Mrs. F. R. Dray.

2 egg yolks,

2 c. sugar,

i c. boiling water,

1 tsp. lemon ext.
2Yz c. flour,

2 tsp. bak'g powder,
whites 8 eggs.

SPONGE CAKE.

Beat yolks fifteen minutes, add sugar,

beat well, then add water and lastly flour

(in which baking powder has been

sifted) and well-beaten whites of eggs.

Mrs. Capt. Roberts.

i Ib. sifted sugar,
12 eggs,

i Ib. sifted flour,
% Ib .sweet almonds
% doz. bitter "
6 tbsp. thick cream,
a little rosewater.

ALMOND CAKE.

Mix the sugar with the well-beaten
yolks of twelve eggs and well-beaten
whites of nine eggs, and add flour and
beat for about ten minutes. Pound
almonds and rosewater to a cream and
add together with the sweet cream.
Mrs. Ella P. Howe.

i c. butter,

1 c. milk,

2 c. sugar,
3/4 c. flour,

1 tsp. vanilla,

2 tsp. bak'g powder.

MOUNTAIN CAKE.

Mix thoroughly and beat five min-
utes and bake in moderate oven.

Mrs. F. R. Dray.

Yi c. nuts,
% c. sugar,
2 egg whites.

MARGUERITES.

Chop nuts of any kind, beat eggs
and add sugar, then nuts. Mix all
well, and spread on saline wafers and
put in oven just long enough to set.

iX c. sugar,
YI c. butter,
% c. milk,

2 c. flour,

3 eggs,

2 tsp. bak 'g powder.

PART 2.

i c. chopped raisins,
i tsp. cinnamon,
i tsp. cloves,
i tsp. nutmeg.

MARTHA'S CAKE.

Cream butter and sugar, and add
eggs well beaten. Then add, all at
once, milk, flour and baking powder,
and beat thoroughly and flavor. Put
two-thirds in tins to bake, and to the
remaining third add the raisins and
spices and a pinch of soda.

Mrs. F. A. Edinger.

2 c. brown sugar,
% c. butter,
ZC. flour, .
i c. sour milk,
5 eggs,
i wineglass brandy

1 tsp. soda,

2 tsp. doves,

3 tsp. ginger,

3 tsp. cinnamon,
nutmeg.

SPICE CAKE.

Mix thoroughly and bake in moder-
ate oven. Mrs. Ella P. Howe.

y, lb. butter,
ic. sugar,
2 c. flour,

2 tsp. bak'g powder,
^ c. milk,
yolks 4 eggs,
whites 2 eggs.

1%. c. sugar,
YZ c. water,
whites 2 eggs,
i lemon.

LEMON CAKE.

Cream butter and sugar, and add
other ingredients and bake in layers.

FILLING. Boil water and sugar to-
gether ten minutes and stir into the
beaten whites of eggs, and add the juice
and a little grated rind of lemon.

Mrs. F. R. Dray.

i c. sugar,

i c. strawberries,

i egg white.

STRAWBERRY FILLING.

Put all together in large bowl and
beat until very stiff and spread between
layers.

i c. sliced bananas,
i c. sugar,
i egg white.

BANANA FILLING.

Place all in large bowl and beat until
very stiff. Any fruit may be used.
Good for any layer cake.

3 c. dried apples,

2 c. molasses,
i c. butter,

i c. citron,

i c. brown sugar,

4 eggs.

3 c. flour,

i c. raisins,
i c. currants,
i tsp. soda,

1 tsp. nutmeg,

2 tsp. cloves,

2 tsp. cinnamon,

3 tsp. bak'g powder.

APPLE CAKE.
( Will keep a year^]

Soak apples over night in cold water.
In the morning chop and cook twenty
minutes in molasses. Add butter and
all other ingredients and bake in a slow
oven. Mrs. C. F. Prentiss.

i tbsp. butter,

1 c. white sugar,

2 eggs,

2 c. rolled oats,
y t tsp. salt,
2 tsp. bak'g powder,
i tsp. vanilla.

FAIRY WAFERS.

Mix ingredients in order given, drop
by teaspoonful on greased tin and bake
quickly, but do not burn.

Laura Lorenz.

% c. butter,
1% c. sugar,
6 egg whiles (or 3
whole eggs},

1 c. milk,
2% c. flour,

2 tsp. bak'g powder.

i c. sugar,
4 tbsp. water,
i egg white,
Yz c. raisins,
Yz c. hickory nuts.

MINNEHAHA CAKE.

Cream butter and sugar, add all else
and bake in three layers.

FILLING. Boil water and sugar until
clear. Stir in well-beaten white of egg
quickly, add well-chopped raisins and
nuts, and spread between layers. Flavor
the cake with vanilla and filling with
almond. Mrs. G. A. Stoddard.

\ l /i c. butter,
1%. c. sugar,
i c. raisins,
i eggs,

4 tsp. brandy,
i tsp. vanilla.

HERMITS.

Cream butter and sugar, add all else,
spice to taste and bake as any other
cookies.

4 eggs,

i c. sugar,

Yz c butter,

X c. water.,

I c. flour,

i tsp. bak'g powder,

COSY CAKE.

Cream butter and sugar and add
well-beaten eggs; then all other ingre-
dients, including vanilla, and last, fold
in the well-beaten whites of eggs.

Mrs. William Irving.

4 tbsp. sugar,

3 e g s >

i tbsp. butter

{melted),
flour.

CRULLERS.

Mix all together and fry in hot lard.
Sprinkle with sugar.

Mrs. G. A. Stoddard.

4 tbsp. sugar,

2 eggs,

3 tbsp. cream,
flour.

DOUGHNUTS.

Mix together with enough flour to
mold, flavor with nutmeg and fry in
hot lard. Mrs. G. A. Stoddard.

i level tsp. soda,
i c.thick sour cream
i c. N. O. molasses,
i c. brown sugar,
i tbsp. allspice,
i tbsp. cinnamon,
3 l /2 c flour,
i Ib. raisins.

CHRISTMAS SPICE CAKE.

Chop raisins and flour them. Dis-
solve soda in a little hot water and mix
with sour cream. Stir a moment. Put
in bo vl and add molasses and mix well.
Add sugar, spices, raisins and flour.
Bake in moderate oven one and a half
hours. Mrs. William Irving.

1 c. cold boiled
potatoes,

Yi. c. sweet milk,
4 eggs,

2 c. flour,

2 tsp. baVg powder,
8 tbsp. grated
chocolate,

1 c. butter,

2 c. sugar,

i c. raisins,
i tsp. cloves,
i tsp cinnamon,
i tsp. nutmeg.

POTATO CAKE.

Boil potatoes and mash fine. Beat
whites and yolks of eggs separately.
Mix all together and, lastly, add chop-
ped raisins (or nuts, if preferred).

Miss Matilda Clements.

4 eggs,

i c. sugar,

% c. grated choco-
late,

% tsp. allspice,

4 tbsp. boiling
water,

i tsp. vanilla,

i c. flour ',

\Yi tsp. baking
powder.
ICING.

%. c. sugar,

Yz c grated choco-
late, *

3 tbsp. boiling water

11 egg whites, ,
i tbsp. vanilla,
i even tsp. cream

tartar,

i% tumblers sugar,
i tumbler flour.

CHOCOLATE TARTAR.

Beat yolks well and add sugar. Beat
again and add chocolate, allspice, va-
nilla, water, and throw in two handfuls
of the following, well mixed: Orange
peel, lemon peel, citron and nuts all
chopped very fine. Then add flour,
sifted with baking powder, and lastly,
the well-beaten whites of eggs. Bake
in two layers. When done, spread tart
jelly between and cover with the follow-
ing icing. Chocolate and sugar mixed
well together and add very slowly three
tablespoonfuls of boiling water.

Miss Emily Ebert.

ANGEL CAKE.

Sift flour and sugar five times each.
Beat white of eggs very stiff and beat
in sugar and vanilla. Fold in the flour
and bake in an ungreased pan forty
minutes. Mrs. Capt. Roberts.

3 Ibs. raisins,

i Ib. currants,

^ Ib, citron,

% Ib. orange peel,

i Ib. sugar,

i Ib butter,

i Ib. flour,

25 ds. English

walnuts,

i c. stewed prunes,
i c. currant jelly,
10 eggs,

Yz pi. molasses,
% tsp. soda,
spices to taste.

i Ib. sugar,
i Ib. butter,
i Ib. flour,
i Ib. raisins,
% Ib. citron,
8 eggs,

wineglass sherry,
i tsp. extract rose.

6 eggs,

3 c. sugar,

4 c. flour,

3 tsp. bak^g powder,
i c. cold water.

WEDDING CAKE.

Seed and chop prunes. Chop rais-
ins, citron, currants, orange peel. Dis-
solve soda in a little water and add to
molasses. Mix all together after flour-
ing fruit well. Bake four hours.

Mrs. L W. Nickle.

IMPERIAL FRUIT CAKE.

Chop raisins. Slice citron. Flour
fruit. Cream butter and sugar and add
well-beaten yolk of eggs; then add fruit,
then well-beaten whites, wine and ex-
tract. Bake in slow oven till thor-
oughly done. Mrs. E. P. Colgan.

SPONGE CAKE.

Beat eggs two minutes, add sugar
and beat five minutes, add two cups
flour with baking powder and beat two
minutes; then water and beat one min-
ute. Flavor and add remainder of flour
and beat one minute. This is fine.
Mrs. E. P. Howe.

i Ib. sugar,
i Ib. flour,
Y 2 Ib. butter,
whites 9 eggs,
yolks 6 eggs.

SMALL CAKES.

Mix all together and bake in muffin
pans. Mrs. E. P. Howe.

lb. sugar,
Ib. butter,
lb. flour,
lb. raisins,
lb citron,
lb. currants,
lb. almonds,
12 eggs,
Yz tsp. mace,
% glass brandy.

WHITE FRUIT CAKE.

Mix all together thoroughly and bake
in slow oven. Mrs. E. P. Howe.

t c. sugar,
c. butter.

i c. milk,
ifyi c- flour,
i% tsp. baking

powder,
i tsp. vanilla.

$% c light brown

sugar,

\Yz c. rich milk,
butter, size of large

egg-

i c. flour,

% tsp. cream tartar

pinch of salt,

i heaping tsp. corn

starch,
i c. sugar,
% c. water,
7 eggs.

CARAMEL CAKE.

Cream butter and sugar; add yolks
of eggs, beat well. Add milk and flour;
beat again. Then the baking powder
and lastly, mix lightly into the batter
the stiffly beaten whites of eggs, flavor;
bake in layers and spread the caramel
filling between.

FILLING. Boil until thick. When
cool, flavor with vanilla and spread.

Mrs. Geo. P.

MOONSHINE CAKE.

Sift flour, cornstarch and cream tar-
tar twice. Make a good syrup of water
and sugar and turn into well beaten
whites of eggs and when cool stir in the
well beaten yolks and flour. Bake in
a deep ungreased pan with tube in a
slow oven 40 or 60 minutes. Do not
open oven door for first 20 minutes.
When done, turn upside down on
glasses until it sweats. Frost.

Mrs. C. F. Prentiss.

Yi c. butter,

1 c. sugar,

2 eggs,

2 c. flour,

2 heaping tsp. bak'g

powder,
milk.

PLAIN CAKE.

Cream butter and sugar; add well
beaten yolks and beat; and well beaten
whites and beat. Add flour, baking
powder and enough rnilk to make into
a batter, flavor and bake. Make frost-
ing of white of one unbeaten egg, two
cups sugar and one cup chocolate. This
frosting will not crack.

Mrs. C. F. Prentiss.

i c. sugar,
% c. milk,

l /z c. butter,
2>^ c. flour,

i tbsp .bak" g powder
(mix),

3 tbsp. sugar,

6 tbsp. chocolate,

4 tbsp. boiling milk.

2 c. sugar,
24" c. milk,
butter, size of egg.

1 c. chocolate,

2 tbsp. butter,

a little hot water.

WORLD'S FAIR CAKE.

Cream butter and sugar; add well
beaten yolks, milk and flour. Beat
well and add well beaten whites of eggs.
Now mix hot milk, sugar and chocolate
together and add to cake. Bake in
three layers. Use white and chocolate
filling.

WHITE FILLING. Mix together; put
on stove and boil but do not stir. When
it will form a soft ball, take from fire,
add vanilla and beat rapidly.

CHOCOLATE FILLING. Melt butter
and stir into chocolate and beat until
the consistenc}' of chocolate filling.
Mrs. E. E. Earle.

i c. brown sugar,
l / 2 c. butter,

1 c. sweet milk,

2 c. flour,

3 egg yolks,
i tsp. soda.

i c. brown sugar,
r c. chocolate,
Yi c. milk,
vanilla.

f DEVIL CAKE.

(Part One.)

Cream butter and sugar and mix all
together.

(Second Part.}

Let all come to a boil cool and add
to cake. Bake in layers.

i c. chocolate,

i c. sugar,

i pt. boiling ivater,

i tbsp. corn starch,

small piece butter,

vanilla.

FILLING. Mix cornstarch, sugar and
chocolate, add water and boil till done;
take from fire and add butter and va-
nilla and beat till thick enough to
spread. Miss Blanche Hawk.

PART i.

2 c. flour,

1 c. sugar,
%. c. butler,
Yt c. milk,

3 egg whites,
\Yt tsp. baking

powder.
PART 2.

2 c. flour,

Yt c. brown sugar,

3 egg yolks,

Yi c. molasses,
% c. butter,
% c. milk,
i tsp cinnamon,
Yt tsp. allspice,
Yi tsp. nutmeg,
y t c. nut meats,
\y t tsp baking
powder.

SPICE MARBLE CAKE

Mix light and dark batter separately
and just before baking put together as
for any marble cake.

Bohemian Bachelors'* Club.

PUDDINGS AND DESSERTS

"The proof of the pudding is the eating."

i c. grated carrots,
i c. grated potatoes,
i c. brown sugar,
i c. raisins,
i c. currants,

1 c. suet,

2 eggs,

i Yt c. flour,
a pinch of soda.

1 4 c. flour,
Yz c. milk.
i tbsp. butter,
4 eggs,
Yt c. sugar,
i c. molasses,
i tsp. soda

i large c sugar,

i egg,

i <:. butter,

i lemon,

i /5/>. nutmeg

6 tbsp. boiling water

i c. sugar,

Y* c. butter,

i c. flour,

4 eggs,

i tsp. bak^g powder,

i c. chocolate,

Yz c. sherry wine,

i tsp. cinnamon,

*/ 2 tsp, nutmeg,

i tsp. vanilla.

CARROT PUDDING.

Chop suet fine and mix all the ingre-
dients together and steam or boil two
and one-half hours.

Mrs. E. E. Earle.

HONEY COMB PUDDING.

Beat yolks very light and mix with
sugar, salt and molasses. Then mix
with milk, melted butter and well beaten
whites of eggs. . Last, the soda. Bake
in a shallow pan forty minutes.

SAUCE. Cream butter and sugar.
Beat egg very light and add to cream,
and beat, add nutmeg, water and last
the juice and half grated rind of a
lemon. Put on the stove a few minutes
and stir constantly.

Mrs. F. A. Johnson.

CHOCOLATE PUDDING.

Beat the eggs together and mix with
the chocolate; add the other ingredients
and steam. Serve with whipped cream.
Mrs. C. M. Beckwith.

. bread crumbs
Ib. suet, chopped
fine,

% Ib. currants,
% Ib. chop'd apples
(more if desired),
y 2 Ib. raisins (more

if desired),
I c. sugar,

1 grated nutmeg,

2 oz. candied orange
peel,

i tsp. salt,

1 tsp. cloves,

2 tsp cinnamon,

4 eggs, well beaten,
i c. milk,
i tsp. soda.

8 eggs,

8 tbsp. sugar,
2 lemons,
i c. water,
i glass wine.

bread crumbs,
apples, sliced,
butter,
sugar,
spices.

PLUM PUDDING.

In a large bowl put the eggs, sugar,
spices and salt in one cupful of milk.
Stir in the other ingredients one after
the other, having first floured the fruit.
Next, add the soda dissolved in a little
hot water, then enough flour to make
all hold together. Boil four or five
hours. Mrs. S. B. Slight.

LEMON CREAM.

Beat yolk of eggs very light, add
sugar, water, wine, juice of lemons and
rind of one. Allow this to simmer (not
boil) till it thickens. Remove from fire
and add the white of eggs that have
been beaten stiff, and one cup of sugar.
Serve cold in glasses.

Mrs. C. M. Beckwith.

BROWN BETTY OR BAKED
APPLE JUDY.

Take well-buttered baking pan and
put in a layer of bread crumbs, dotting
them over with small lumps of butter,
then a layer of apples; sweeten and
spice to taste. Repeat until the dish
is full, having bread crumbs on top.
If the apples are not very juic}^, add a
little boiling water to the whole.

Mrs. James T. Martin.

i medium size
sweet potato,
i large tbsp. butter,
I tsf>. ginyer,
i tsp. nutmeg,
I tsp. cinnamon,
a pinch of allspice,
a pinch of cloves,
i c. sugar,

i)4 c. milk

biscuit dough,
canned fruit, or
apple sauce.

Yz tbsp. butter,
i Vj tbsp. flour,
Y? c. suqar,
juice of fruit, or

juice of lemon or

orange

i c. suet,
i c. raisins,

1 c. sugar,

2 c. flour,

1 c. milk,

Yz c. bread crumbs,

2 tsp. bak'g poivder.

SAUCE.
i pt. water,
i tbsp. corn starch,
i tbsp. butter,
Y* nutmeg,
sugar to taste.

SWEET POTATO PIE.

Boil the potato and run through a
potato masher that no threads or lumps
may be left, add butter, spices and
sugar; mix thoroughly; add eggs and
beat well until smooth and light and
lastly add milk and bake in a deep cus-
tard pie tin, lined with good paste.

Mrs. James T. Martin.

SKEDADDLE PUDDING.
Have biscuit dough very short and
put half into a well-larded double boiler,
having the dough come well up on the
sides. If canned fruit is used, drain
off the juice. Add fruit to the dough,
and cover well with the remainder of
the dough. Cover and steam three or
four hours. Serve hot with sauce.

SAUCE. Mix butter, flour and sugar
well and pour boiling water into it,
stirring constantly. Add juice of fruit,
or spices if preferred.

Mrs. James T. Martin.

EASTER PUDDING.

Mix all together and boil three hours.
Bohemian Bachelors' 1 Club, N. Y.

Yz box gelatine,
i c. boiling water,
i lemon (juice},
i c. sugar,

1 tbsp brandy,

2 tbsp. cherries.

BRANDY CHERRIES.

Mix all together and pour into molds.
When nearly cold, add cherries. Serve
with whipped cream flavored with
brandy. . Mrs.J. D. Powell.

I c. sugar,

i c milk,

i tbsp. flour,

i tbsp. melt'd butter

i lemon, t grated

rind, and juice,
3 eggs.

1 can sliced pine
apple,

2 tbsp. gelatine,
i c. sugar,

i c. cream,
i egg white.

4 tbsp. butter,
i c. powd. sugar,
i tsp. vanilla,
% c. whipped cream

CRACKER PUDDING.

Split Boston crackers, soak in milk,
put in baking dish with raisins and
butter between layers. Make a rich
custard, pour over and bake until well
done. Season to taste.

Mrs.J.J. Keegan.

LEMON PUDDING.

Beat yolks of eggs with sugar, add
juice and grated rind of lemon, then
add flour, butter and milk, and lastly,
well-beaten whites of eggs. Bake like
custard. Mrs.J. M. Quire.

PINEAPPLE CREAM.
Dissolve gelatine in juice of pine-
apple; cut pineapple into small pieces
and sprinkle with sugar ; whip cream,
beat white of egg very stiff, strain gela-
tine, and mix all together.

Mrs. J. M. Quire.

HARD SAUCE WITH CREAM.

Stir sugar and butter until creamy
and add balance. Serve cold.

i c. milk,

i c. chopped suet,

i c. seeded raisins,

i c. molasses,

i tsp. soda,

i tsp. cinnamon,

% tsp. allspice,

% tsp. nutmeg.

i pt. bread crumbs,
i qt. milk,
i c. sugar,
4 eggs,

i lemon, grated
rind.

whites of eggs,
i c. sugar,
juice Y* lemon.

YT. oz. gelatine,

\% lemons,

i tbsp cold water,

6 eggs,

i c. sugar.

Yt c. instantaneous

tapioca,
i tbsp. butter,
i c. sugar,
i can pineapple,
whipped cream.

SUET PUDDING.

Sift soda in flour enough to thicken
(as for cake) and mix all together.
Steam three hours and serve hot with
whipped cream.

Mrs.J. A. Moynihan.

QUEEN'S PUDDING.

Beat yolks of eggs with sugar and
milk, bread crumbs, grated lemon rind
and butter the size of an egg. Bake
till cooked, then spread with a tart
jelly.

SAUCE. Whip whites of eggs very
stiff and fold in sugar and lemon juice.
Spread on top of jelly and set in oven
to brown. Mrs. E. S.

LEMON CREAM.

Dissolve gelatine in lemon juice, let
stand one hour and add cold water. Set
over hot water until entirely dissolved.
Separate eggs and beat yolks with
sugar. Then whip in gelatine. Now
whip whites and mix all together and
pour into mold.

TAPIOCA PINEAPPLE PUDDING.

Boil tapioca in water to the thickness
of cake batter. Chop the pineapple and
stir the juice and all into the pudding
and add the sugar and butter. Put all
into a mold and serve with whipped
cream.

6 7

i pt. milk, hot,
% c. sugar,
% c. flour,
% c. milk, cold,
% c. butter,
4 eggs.

% c. butter,
% c. powd. sugar,
Yz c. cream,
flavor.

CREME DE LA CREME.

Boil one pint of milk. Mix sugar
and flour, and wet to a smooth paste
with cold milk. Stir into the boiling
milk and cook for about twenty min-
utes, stirring constantly. Add butter,
and when well mixed set away to cool.
Half an hour before serving beat the
yolks of eggs until light colored and
thick and the whites until stiff and dry.
Mix the yolks thoroughly with thick-
ened milk and fold in the whites lightly.
Turn into a shallow pudding dish, well
buttered, place in pan of hot water in
oven and bake about twenty-five min-
utes. Serve with "sauce a la creme"
the moment it comes from the oven.

SAUCE A LA CREME. Rub butter in
warm bowl until thick like cream.
Gradually beat into this the sugar.
Add cream slowly and flavor with va-
nilla and a few drops of almond, or four
tablespoonfuls of peach or strawberry
syrup. Good for any hot, delicate pud-
ding. Miss Bertha Groth.

1 c. sugar,
Yz c. butter,
Yt pt. milk,

2 tsp. bak 'g powder,
i pt. flour,

9 apples, peeled and
quartered.

APPLE PUDDING.

Cream butter and sugar, add eggs,
then milk and flour. Stir the apples
in the batter and steam two hours.
Serve with sauce or cream while hot.

Yt Ib. breadcrumbs,
YL Ib seeded raisins,
V 2 Ib. currants,
YZ Ib. sugar,
Yt Ib. suet,
very little flour,
2 oz. candied lemon
and orange peel,
i oz. almonds,
4 eggs.

ENGLISH PLUM PUDDING.

Blanch almonds and chop fine. Put
all together and mix with brandy. Boil
in a basin or mold five hours. Serve
with rich pudding sauce. It is not neces-
sary to make this pudding the day it is
to be used; it can be prepared a day or
two in advance and steamed when
needed, or the batter can be kept and
then boiled. Mrs, E. L. Hawk.

a Ib. almonds,
i Ib. sugar,
i Ib. butter,
i l / 8 Ib. flour,
% tumbler brandy,
i egg-

GERMAN ALMOND PIE.
( With Prune or Preserve Filling?)

Do not blanch almonds nor chop too
fine. Put all the ingredients into a
large mixing bowl and work, with your
hands, into a smooth dough. Keep as
cool as possible. Flour your pie tins;
roll out your dough one-fourth inch
thick. Fill with any good preserves,
or prunes well cooked, stoned and
strained. Sugar to taste and flavor
with cinnamon. Roll little strips of
dough, about like a lead pencil, and
criss-cross your pie and roll all around
the edge. Bake a half hour in a mod-
erate oven until well done. Care must
be taken in baking. Try a little of the
dough if it runs too much, add more
flour. Sprinkle over powdered sugar
when done This will make about four
pies. Miss A. M. Gerber.

t. strawberries,

2 egg whites,

c. sugar.

STRAWBERRY FOLLY.
R un berries through fine sieve, add

, . .. ' , . ,

e gg s an d sugar, rut in a deep dish
and beat until it gets very thick. Have
a dish lined with lady-fingers or broken
bits of cake, and then put the beaten
mass over this. Many different kinds
of fruit can be used, but be careful not
to have too much of the juice, as it will
take longer to beat. This makes a
delicious and wholesome dessert.

Mrs. Capt. Roberts.

3 lemons,
i tbsp. butter,
i Ib. sugar,
6 eggs.

LEMON BUTTER.

Take grated rind of two and juice of
three lemons. Beat eggs very light.
Mix all together and boil until thick.

Mrs. C. F. P.

2 tsp bak'g powder,
i c. seeded raisins,
i c . suet,

3 c flour,

i c. molasses,
i c. milk,
salt,

clove and cinnamon
. to taste.

TROY PUDDING.

Mix all together and boil in a cloth
or mold three hours.

% c. butter,

i c. pulv. sugar.

SNOW-DRIP SAUCE.

Beat butter until white, add sugar
gradually and beat to a cream. Pile on
a glass dish and set in a cool place.

6 bananas,
i pineapple,
6 oranges,
i cocoanut.

i Ib. raisins, seeded,
]i Ib. citron, sliced,
i Ib. suet, chopped

fine,
i Ib. light brown

sugar,

1 Ib. grated bread
crumbs,

3 eggs,

2 lemons, juice and
grated rind,

i c. chop^d walnuts,
Yz tsp. cloves.

1 tsp. cinnamon,

2 grated nutmegs,
i tbsp. salt,

i c. molasses.

i c. sugar,

Yz c. butter,

i egg,

i lemon

i c boiling water.

1 pi. milk,

2 eggs.

Y* tsp. vanilla,
% tsp. cornstarch,
% c. sugar,
salt.

AMBROSIA (Food of the Gods).

Cut bananas in thin slices. Cut pine-
apple in small dice. Slice oranges and
remove seeds. Grate fresh cocoanut.
Arrange layers of the different fruits in
alternation in a deep dish, sprinkling
each layer with sugar. Heap cocoanut
on top. Select only fine flavored fruit.
Mrs. G. A. Stoddard.

PLUM PUDDING.

Dust fruit with flour, and after all
ingredients are blended add sufficient
milk to moisten not to make wet, but
stick together. Place in buttered molds
and steam four hours.

Mrs. E. P. Colgan.

HOT SAUCE.

Cream butter, sugar and egg together
and add lemon juice (or vanilla), and
then add the boiling water. Scald well,
stirring constantly.

YELLOW SAUCE.

Put milk in double boiler. Mix sugar
with cornstarch, then with eggs, and
stir into milk and add vanilla.

Mrs. L. McC. G.

^ box gelatine,

3 c. milk,

4 eggs,

i c. sugar,
i tbsp. vanilla,
YZ wineglass rum,
10 cts. candied
cherries.

DELMONICO PUDDING.

Dissolve gelatine in milk one-half
hour. Beat yolks of eggs with sugar
and add gelatine. Take off from fire,
cool to tepid heat and add vanilla and
rum, then well-beaten whites of eggs.
Place cherries in bottom of dish, then
some of the custard, then grated mac-
aroons, and alternate until all are used.
Turn out of mold so that cherries will
be on top. Serve with charlotte russe.
Mrs. Emil Steinman.

1 pi. milk,
% c. sugar,

2 tbsp. chocolate,
i large spoonful

cornstarch.

CHOCOLATE PUDDING.

Boil all together until it thickens, and
flavor with vanilla. Serve with cream.

i^ pt. milk,
3 eggs,
3 tbsp. sugar,
Y* c. grated choco-
late,
vanilla.

CHOCOLATE PUDDING.

Mix all together, flavor and bake.
Serve cold. Mrs. L. McC. Gavigan.

% Ib.figs,

2 c. bread crumbs,

1 c. brown sugar,
% Ib. suet,

2 eggs,

i lemon,
i tbsp. molasses,
Yt grated nutmeg,
i tbsp. flour.

FIG PUDDING.

Chop figs and suet fine. Mix all

together with juice and grated rind of

lemon. Steam three hours and serve

with boiled sauce, flavored with lemon.

Mrs. L. McC. G.

i c. prunes,
5 egg whiles,
% c. sugar.

PRUNE SOUFFLE.

Boil prunes in small quantity of
water until done. When cool, pit and
chop a cupful ; beat the whites of eggs
to stiff froth, add sugar, then prunes, a
small quantity at a time, beating well.
Put in buttered pudding dish, baking
in a slow oven twenty-five minutes.
Serve with cream.

2 c. graham flour,
i tsp. cinnamon,
Yt tsp. cloves,
i c. molasses,
i c. milk,
^ tsp. soda,
i c. chopped raisins,
% c. currants,
salt.

i pt.

butter size of egg,

3 eggs,

YZ c. sugar,

i tbsp. cornstarch,

Y* box gelatine,

3 tbsp. milk.

i c. raisins,
i lemon,
i c. sugar,
i egg.

GRAHAM PUDDING.

Dissolve soda in milk and mix all
together and steam two and a half
hours. Serve with hot brandy sauce
and hard sauce.

Mrs. C. F. Prentiss.

BANANA PUDDING.

Heat milk and butter; add well-beaten
yolks with sugar and cornstarch. Have
gelatine dissolved in three tablespoons
of milk; add to well-beaten whites and
whip into hot milk. When cold put in
layer of custard and one of bananas.
Repeat until dish is full, having custard
on top. Mrs. C. F. P.

BANBURY.

Grate rind of lemon and chop the
rest. Stir all together and bake in rich
pastry. Bake like turnovers. Can be
made with or without egg.

1 pt. milk,

2 eggs,

3 tbsp. chocolate,
X tsp. salt,

i inch of a stick of

cinnamon,
3 tbsp. sugar,
i c. boiling water.

BAKED CHOCOLATE CUSTARD.
(Five small cups?)

Put cinnamon and niilk in a double
boiler and cook ten minutes. Put choco-
late in a small pan with sugar and boil-
ing water. Stir this over a hot fire
until smooth and glossy, then stir it
into hot milk, remove from fire and
cool. Beat together the eggs and two
tablespoonfuls of sugar, add to the
cooled milk and strain, put into cups,
set in a deep pan nearly full of tepid
water. Bake in a moderate oven until
brown in center. Serve cold, with
whipped cream. Miss Emily Ebert.

% c. cornstarch,

1 pt. milk,
X c. sugar,

2 egg whites.

EASTER PUDDING.

Cook cornstarch in milk twenty min-
utes. Add sugar and well-beaten whites
of eggs; flavor. Have lemon jelly ready,
put in mold, drop in candied violets,
then pour in cooked cornstarch. When
ready to serve turn out of mold, garnish
with violets and serve with whipped
cream.

12 stale macaroons,
i c. apple sauce,
3 eggs,
i c. cream,
i lemon.

MACAROON PIE.

Crush macaroons and add apple
sauce, well-beaten eggs, lemon juice
and cream. Line a pan with crust, fill
and bake. Spread with a meringue,
brown in oven Serve cold and garnish
with English walnuts and holly.

i c. suet,
i c. raisins,
i c. molasses,
i tsp: allspice,
% tsp. nutmeg,
i c. milk,
2 l /2 c. flour,
i tsp. soda,
i tsp. cloves,
% tsp. salt,
% tsp. mace.

CHRISTMAS PUDDING.

Chop suet fine and flour it; add spice,
salt and fruit; mix well, and then beat
in molasses and milk. Put the mixture
in a well-greased pan, set in a steamer
and cover tightly. Place over, boiling
water and steam three hours. Do not
let water stop boiling.

2 Ibs. boiled beef,
chopped fine,

1 Ib. minced beef
suet,

5 Ibs. juicy apples,
chopped fine,

3 Ibs chop d raisins,

2 Ibs. currants,

}/2. Ib. citron, chop'd,

3 tbsp. cinnamon,

2 tbsp. mace,

i tbsp. allspice,
i tbsp. nutmeg,

1 tbsp. salt,

3 fbs. brown sugar,

2 qts. sweet cider.

4 eggs,
i pt. milk,
flour

MINCE MEAT.

Cook meat, suet, apples, currants,
raisins, citron and spices together; add
cider. Boil all until apples are done.
Seal in bottles.

EGG PUDDING.

Beat eggs, add milk and flour enough
for thin batter. Bake one-half hour.
Serve hot, with boiled sauce.

2 small boxes of
berries,

3 eggs,

i large c. milk,

salt,

flour.

BLACKBERRY PUDDING.

Mix and add enough flour to make a
soft batter. Boil one hour and serve
hot, with sauce.

2 Ibs. beef,

1 beef tongue,

2 Ibs. suet,

4 Ibs. raisins,
4 Ibs. apples,
2 Ibs. currants,

1 Ib. citron,

2 Ibs sugar,

2 Ibs. oranges*.

2 Ibs. lemons,

2 nutmegs,

T oz. cinnamon,

*4 oz. cloves,

2 tbsp. salt,

wine vinegar,
boiled cider, fruit
juices and molas-
ses to taste.

MINCE MEAT,
beef and tongue slowly until

, u * 11

tender, and chop when cold. Mix all
thoroughly and seal.

& J

2 rol acke S rs da
$ apples \?Kced\ t

i c. raisins seeded),

1 c. currants,

2 tbsp. brandy,
y z c. molasses,
2 tbsp. sugar,
Yi tsp. doves,

% tsp. cinnamon,
% tsp. allspice,
% tsp. nutmeg,

1 pinch mace,

2 tbsp. hot water,
*4 c. butter,
salt.

MOCK MINCE MEAT.

^ together thoroughly.

Mrs. C. F. Prentiss.

7 6

*- '

)

FROZEN DESSERTS

3 pts. water,
Yz c. sugar,
i can -pineapple,
3 lemons,
YZ glass rum.

i qt. milk,
i pi. pastry cream,
iY* c. sugar,
Y* pkg. Knox gela-
tine,
3 eggs.

6 lemons,

2 oranges,

Yz pt. champagne,

i pt. water,

i gill rum,

i Ib. pitlv. sugar,

i gill brandy.

i pt. cream,
i egg white.

i qt. cream,
I dozen bananas.

RUM PUNCH.

Boil water with sugar and cool. Add
the juice of pine apple, juice of lemon
and rum. Freeze.

Miss A. M. Gerber.

ICE CREAM.

Mix all together and add grated
cocoanut or pine apple when ready to
freeze. Miss A. M. Gerber.

FROZEN PUNCH.

Peel oranges and lemons, squeeze
out all the juice ; add liquor and sugar ;
stir until dissolved and add water. Put
into freezer, and turn slowly and steadily
until the mixture is partly frozen. It
will require a long time to freeze and
should not be too hard.

Mrs. F. A.Johnson.

MOUSSE.

Beat white of egg stiff, add to cream,
sweeten and flavor, pour into mold and
pack in ice and salt. Stand two hours.

BANANA ICE CREAM.

Press bananas through sieve and to
cream. Sweeten and add vanilla.
Freeze.

3 bxs. strawberries
i qt. water,
3 egg whites,
sugar.

STRAWBERRY ICE.

Mash berries thoroughly and sweeten
to taste, add water and partly freeze.
Beat whites of eggs very stiff, and add
to partly frozen berries. Freeze and
let stand two hours before using.

i pt. milk,
i qt. cream,
5 egg yolks,
3 cs. sugar,
juice i lemon,
i Ib. chopped crys-
talized fruit.

TUTTI FRUTTI.

Heat milk almost to boiling, and
pour over the eggs that have been well
beaten with the sugar. Beat all to-
gether, and return to fire and boil ten
minutes. When cold beat in cream
and half freeze it. Have fruit chopped
fine, and pour over it, and stir into
half-frozen cream and freeze.

PUNCHES AND DRINKS

"A sweeter draught from fairer hands was never
quaffed. "

i qt can sliced pine-
apple,
\ doz. lemons,

1 doz. oranges,

2 cs. sugar,

juice from i pt. ap-
ricots,

juice i pt. peaches,
juice i pt cherries,

3 Ibs. cracked ice,
2 siphons Shasta

water,
i qt. water,
i pt Maraschino

cherries.

% doz. lemons,
^ doz. oranges,

1 can pineapple,

2 qts. water,
sugar,

ice.

FRUIT PUNCH.

This will serve thirty guests.

Mrs. C. F. Prentiss.

NECTAR.

Cut oranges and pineapple in bits ;
take juice of lemons and pineapples ;
melt sugar before using ; add water and
lastly, fruit ; just before serving add ice.

CEYLON TEA PUNCH.
(Proportions for one gallon?)

Take one gallon of Ceylon tea (J. A.
Folger & Co.'s., San Francisco, is the
best) well drawn, and add juice of one
dozen lemons with grated rind of two ;
juice of one-half dozen oranges, and
slices from two more ; three sliced ban-
anas ; one small can pineapple, or, if
fresh, one small one sliced ; Logan
berries, strawberries, or crushed rasp-

berries if in season ; otherwise about
three dozen Maraschino cherries. The
Logan berries and strawberries should
be cut lengthwise when used. Add
sugar to taste, and a ' block of ice. If
wine is desired claret is best, one quart
being enough for one .gallon of tea.
The punch is excellent, however, with-
out addition of any wine. A little
Shasta water may be added now and
then to give it life. Rev. C. L. Miel.

DISHES FOR CHAFING DISH

1 lb. cheese rich
Eastern},

Y* c ale or beer,

2 tbsp. Worcester
sauce.

i tbsp. English

mustard,
i tsp. salt,
10 drops Tabasco,
i tbsp. butter,
Y^ tsp. soda.

2 Ibs. lobster,
% c. butter,
Yz tsp. salt,
little cayenne,
slight grating nut-
meg,

Y$ c. cream,
2 egg yolks.

1 lemon,

2 c . lobster meat,
shredded,

2 tbsp. butter,
salt, pepper and
cayenne.

WELSH RAREBIT.

Cut cheese in thin slices. Mix all,
Worcester sauce, mustard, salt and
Tabasco. Have your chafing dish, or
saucepan, warm, not hot, and melt but-
ter. Then put in your cheese and melt
slowly, stirring from time to time, and
steadily after the cheese is half melted.
When thoroughly melted and smooth,
pour in your cup of seasoning slowly
and stir in rapidly. After all are well
blended, add soda and stir in quickly. It
will make the rarebit white, creamy
and digestible. Serve at once on bread
or toast on warm plates. Never let
your cheese get too hot or it will be
stringy. Rev. C. L. Miel.

LOBSTER A LA NEUBOURG.

Remove lobster from shell and cut
into slices. Melt butter, add lobster
and cook three minutes ; add salt, cay-
enne, nutmeg. Cook one minute; add
cream and yolks of eggs slightly beaten.
Stir until thickened. Serve with toast.
Miss Anita Miner.

LOBSTER A LA WILCOX.

Melt butter in chafing dish, add lob-
ster, cover, cook ten minuets; add sea-
soning and juice of lemon. Serve with
saltines.

i pt. shrimps,
i]/ 2 c. cream,
i tbsp butter,
i tbsp flour,
i c. cold boiled rice,
i tbsp. catsup,
i tbsp. Worcester

sauce.

Yi tsp. onion juice,
juice % lemon,
few drops tabasco

sauce,
salt,
cayenne.

CREAMED SHRIMPS.

Cook butter and flour together in
chafing dish, add cream, and stir until
smooth. Put in other ingredients and
season to taste with salt and cayenne.
Let come to a boil and serve at once on
buttered toast.

1 lb. cheese (Easfn
cream),

2 tbsp. butter,

1 tsp. mustard,

2 eggs,

i c. cream,

sail and cayenne,

i tbsp. Worcester

sauce,
Y* tsp. soda.

2 small crabs,
i small onion,
i qt. tomatoes,

1 chili pepper,

2 tbsp. butter,
% c. water,

i r cream,
i tbsp flour,
salt and pepper

WELSH RAREBIT.

Grate (or shred with fork) cheese.
Melt butter in chafing dish; add cheese,
salt, cayenne, Worcester sauce, mus-
tard. Have cream and well beaten
eggs mixed. When cheese is melted,
add cream and eggs, stirring constantly
until perfectly smooth. Add soda and
serve on hot crackers.

CRAB CREOLE. (Chafing Dish.}

Put onion, chili pepper and water
together; boil briskly 15 minutes; add
tomatoes; boil 10 minutes and strain.
Stir in a pinch of soda. Melt butter
and rub in flour; stir in the tomoto
juice, the shredded crab, cream, pepper
and salt to taste. A little tobasco
sauce can be added if desired. Serve
on toast or salted crackers.

Mrs. W. A. Meyer.

2;$c Martin 's cream

cheese,

1 y c an deviled ha m
3 eggs,

Y* pi. cream ,
3 tbsp. beer,
Tobasco sauce.

ENGLISH MONKEY.

Beat eggs well and add cream, and
then deviled ham. Put butter the size
of a walnut in chafing dish when
melted add shredded cheese melt to-
gether, add the egg, cream and ham.
Add the beer and tobasco to taste.

Mrs. K. L.

3 doz. medium sized

cucumbers,
3 doz. medium sized

onions,
I tbsp. mustard

seed,

I tbsp. gr. mustard,
3 green peppers

sliced,
i scant c. brown

sugar,

i tbsp. whole cloves,
i handful stick cin-

PICKLES

SWEET PICKLES.

Freshen cucumbers in cold water one
day. Then put in brine over night.
Dry each one. Take vinegar enough
to cover them. Boil all but cucumbers
together, then drop in cucumbers and
steam for half an hour Don't allow
them to boil. Mrs. S. B. Slight.

2 doz. medium size

cucumbers,
2 heads cabbage,

1 doz. gr. peppers,
5 doz. very small

onions,

2 oz. white must'd
seed,

1 oz. tumeric,

2 oz. celery seed,
Yz Ib. Caiman's

mustard,
^Yt Ibs. brn. sugar.

GRAY'S PICKLES.

Chop cucumbers and cabbage fine
and let stand over night in salt. Soak
onions and peppers (separately) over
night in salt water. Squeeze the water
out by pressing them in a towel, then
mix with seasoning. Cover with cider
vinegar and boil thirty minutes. Like
chow-chow, keeps well in fruit jars.

Laura Lorenz.

i c. tomatoes t
i large onion,
cut up,

1 Ib. beef cut up,

2 large pieces of
garlic,

salt and pepper.

SPAGHETTI.

Boil as much spaghetti as is needed,
then pour over the sauce. Boil one
hour and strain.

Mrs. S. B. Slight.

i head of lettuce,

chopped fine,
3 slices bacon, cut

into small pieces,
i tomato,
i small onion,
i c. breadcrumbs,
i c grated cheese,
salt and pepper to
taste.

STUFFED PEPPERS.

Fry the bacon, lettuce, tomato and
onion together, then add the other in-
gredients. Remove the seeds from the
peppers and stuff with the mixture.
Place a small piece of butter on each
and bake. Mrs. S. B. Slight.

SALT PICKLES.

Make a brine of equal parts of salt
and water that is, to every pint of
water add a pint of salt. Take medium
sized cucumbers; place in a stone jar;
cover with brine. Put cloth and weight
on and let stand for six weeks, washing
the cloth frequently to remove the
scum that forms on top. Drain off the
brine and put into fresh brine. They
will keep this way all winter. You can
take part of them and soak in fresh
water and scald in hot water, but do
not boil, and then put in either plain
or spiced vinegar.

Mrs., William [oJuiston.

8 4

TO KEEP TOMATOES FRESH.

Cut as you do for use, and put an or-
dinary amount of salt over layers of the
tomatoes put in a jar. Put weight on
them. The salt will draw enough
liquid to cover and keep fresh.

Mrs. E. L. Hawk.

i three-layer box

tomatoes,
3 tbsp. salt,
i tbsp. pepper.
i tbsp cloves,
i tbsp. mace,
i tbsp. allspice,
i tbsp. cinnamon,
i tbsp. mustard,
i large onion,
3 green peppers,
Yt c, olive oil,
i c. sugar,
\ qt. vinegar,
Yt bottle Worcester

sauce.

TOMATO CATSUP.

Cut tomatoes up and cook until they
can be put through a sieve; then add
all the other ingredients (onion and
peppers chopped very fine) and cook
three hours and seal.

Mrs. G. B. Carr.

2 gal. green toma-
toes,

6 large onions,

i c. salt,

i gal water,

3 pts. vinegar,

1 doz. red peppers,

2 Ibs. brown sugar,
2 tb*p. each of salt,

ground cloves, all-
spice, mustard,
celery seed,
5 pts. vinegar.

TOMATO CHOW-CHOW.

Slice tomatoes (not too thin), chop
onions and sprinkle thoroughly with
the salt ; stand all night with weight
on ; drain in the morning, then boil
fifteen minutes in the water and vine-
gar. Drain again and add pepper (cut
real fine), sugar, salt, cloves, alspice,
mustard, celery seed and five pints vine-
gar. Allow to boil ten minutes and
,seal in jarrs. Mrs. E. E. Earle.

2 c. chopped onions,
2 c: chopped celery,
2 c. brown sugar, '

1 c. white mustard
seed,

2 tsp. cinnamon, ,

2 tsp. cloves,
4 red peppers,
% tsp. pepper,

3 pts. vinegar,
2 c. salt.

TOMATO RELISH (Splendid}.

Eight quarts ripe tomatoes, chopped
fine; cover with salt and drain in a bag
overnight. Next morning add all the
other ingredients, and pack in jars with
horse-radish on top.

Mrs. E. L. Hawk.

PICKLED ONIONS.

. Clean the small button onions thor-
oughly, cover with hot brine, let stand
over night, then drain and cover with
hot vinegar, spiced to taste.

Mrs. Rarer.

4 pecks green toma-
toes,

i small head cab-
bage,

% doz. cucumbers,
]/?. doz. large onions,
y z doz. green pep-
pers,

1 c. salt.

2 qts. vinegar,
2 c . sugar,

i tbsp. cloves,
i tbsp. allspice,
i tbsp. cinnamon,
i tbsp. blackpepper,
i tbsp. nutmeg,

1 tbsp. mustard,

2 tbsp yellow mus-
. tard seed.

CHOW-CHOW (Excelbnfy.

Chop tomatoes, cabbage, cucumbers,
onions and peppers fine and mix with
salt, place in stone jar and stand over
night Next morning put in a bag and
drain dry; put back in the jar and cover
with vinegar, and let. stand over night
and drain again. Now take vinegar
and add sugar, cloves, alspice, cinna-
mon, pepper, nutmeg, mustard and
mustard seed. Mix together thoroughly;
if not moist enough, add a little more
sweetened vinegar; put in glass jar;
will keep indefinately.

Mrs William Irving, Colfax.

SWEET PICKLES.

Take 200 cucumbers about four
inches long; freshen in cold water for
three or four hours; remove and place
in stone jar; sprinkle liberally with salt;
let stand for twenty-four hours; pour
off the brine; add twenty or thirty small
onions, twelve green peppers, two table-
spoonfuls of white pepper and one and
a half pounds of white sugar; cover with
vinegar of moderate strength; let stand
eight days; pour off vinegar, (The
vinegar having been weakened by ab-
sorption, additional vinegar and sugar
must be added thereto) Boil ten min-
utes; place pickles in glass jars, and
pour the hot vinegar over the pickles,
seal and keep in dark place.

Mrs.J.J. Keegan.

4 qts. green toma-
foes,

6 large onions,

i Ib. sugar,

i qt. vinegar,

I tbsp. each of all-
spice and cloves,

i tbsp. blackpepper,

i tbsp. mustard,

i tbsp. salt.

TOMATO SOY.

Slice tomatoes and onions, and add
other ingredients; put in a preserving
kettle and stew till tender, stirring
often. Put in jars and seal. Keep a
month before using.

Mrs. Wm. Irving.

i pt. ripe olives,
l /t c. blanched al-
monds,
red pepper,
mayonnaise.

SANDWICHES

OLIVE AND NUT SANDWICHES.

Pit and chop the olives; chop almonds;
mix together with mayonnaise and sea-
son. Spread between slices of wheat
bread. Slices of boiled tongue can be
added if desired.

Mrs. C. F. Prentiss.

LETTUCE SANDWICHES.

Wash lettuce thoroughly and place
on ice one hour or more. Cut wheat
bread very thin, spread with butter on
one side and mayonnaise, in which a
clove of garlic has been rubbed; on the
other. Put lettuce leaf between, press
firmly, cover with a damp napkin till
ready for use. Serve as soon as pos-
sible. Mrs. F. A. E

EGG SANDWICHES.

Boil eggs and remove yolks; into
these rub salt, pepper, lemon juice and
grated onion to taste; add finely chop-
ped whites and spread between slices of
wheat bread.

NUT SANDWICHES.

Mix finely chopped English walnuts
or peanuts with mayonnaise dressing
and spread on thin slices of bread that
has been buttered on both sides.

CONFECTIONS

"Read, mark, learn and inwardly digest"

I c. fine brown sug-
ar (sea foam],

Yt c white sugar,

X c. sweet milk,

butter size of wal-
nut,

pinch of salt,

l /i c. walnuts \brok-

en).

t c pastry cream,
3 c. sugar,

vanilla.

i c. molasses,
I c. brown sugar,
i tbsp. vinegar,
i oz. butter.

1 c. good molasses,

2 c. sugar,
i c. milk,

y-t c. grated
chocolate,
butter size of egg.

PANOCHE.

Boil to soft ball, (testing in cold
water every few minutes). Have wal-
nuts ready and pour into hot candy and
stir or beat to a cream. Spread on but-
tered plate, and when cold cut into
squares. Mrs. G. IV. Lorenz.

ROMAN CARAMELS.

Boil together till it will form a soft
ball. Pour on marble slab and knead
till creamy and mold into cubes with
the fingers. Mrs. F. A. Edinger.

MOLASSES CANDY.

Boil all together without stirring un-
til it hardens when dropped into cold
water. Pour into buttered plates and
pull as soon as cool enough.

CHOCOLATE CARAMELS.

Boil milk and molasses together;
mix chocolate with just enough boiling
milk and molasses to moisten; rub
smooth; then with the sugar stir into
the boiling liquid; add butter and boil
twenty minutes, or until it hardens in
water; pour on buttered plates, and when
cold cut into squares; best to wrap each
square in oiled paper.

Miss Blanche Hawk.

3 c. very light

brown sugar,
% c. dark molasses,
Y$ c. cold water,
}% c. new milk,
X lb. butter,
y$ unsweetened
chocolate
(Baker's}.

CHOCOCATE CARAMELS.

Pour into large sauce-pan, water,
milk, and molasses, then sugar until it
is dissolved. Put chocolate in (in a
lump) as soon as boiling commences.
When chocolate has melted, put in but-
ter. Do not stir after this (remove
spoon) . To test Take a cup of water
in the left hand, wet the forefinger of
right hand and. , dip into the boiling
chocolate and then plunge into the cold
water in the cup. It will not burn the
finger. When the candy hardens to
the breaking point as it is put into the
water, it is ready to take off. Pour
quickly into buttered tin, but do not
drip or scrape the last from the sauce-
pan lest it cause the candy to sugar.
Put the last bit into a separate dish and
if it sugars you will not spoil all, but
only a small part. Try half the recipe
at first and learn by experience when it
is ready to take from the fire. When
cool, cut into squares.

Laura Lorenz.

2 c. sugar,
}& c. glucose,
Yt c. best New Or-
leans molasses,
very little water,
butter size walnut.

PEPPERMINT CANDY.

Cook until it will form a stiff mass
in cold water, then pour on buttered
plates to cool. Pull, and while doing
so add three or four drops of pepper-
mint. To make the dark stripe, save

a small part of the cooked candy and
add to that pulled, just as you pull out
to cut. Miss Blanche Hawk

2 c. gran, sugar,
6 tbsp. hot water,
2 tbsp. gelatine,
6 tbsp. cold water
fiqvor.

plums,
apples,
sugar.

currants,

raspberries,

sugar.

MARSHM ALLOWS.

Let gelatine dissolve in cold water.
Boil sugar in hot water until it is like
gum in water. Pour into the dissolved
gelatine and beat about twenty min-
utes, or until very . stiff.

Miss B. Groth.

PLUM BUTTER.

One peck plums, one-half bushel
sweet apples; cook in separate kettles
until quite soft, with just enough water
to prevent burning; when soft put
through a colander into the same kettle,
and to each pound add three-quarter
pound white sugar; ccok one-half hour
and; seal. Mrs. F. R. Dray.

CURRANT AND RASPBERRY
JELLY.

Weigh the fruit, put into a kettle
and press with a potato masher; boil
rapidly for twenty minutes, stirring to
prevent burning and strain; place on
the fire again, and to each pound of
fruit add one-half pound of sugar. The
moment the sugar- .is dissolved it is
done. Use one-sixth raspberries and
five-sixth currants.

Mrs. William Beckman.

i dozen navel

oranges,
water,
sugar.

ORANGE MARMALADE.

Weigh oranges before peeling, slice
very thin, skins and all; two pints of
water to every pound of oranges; soak
twenty-four hours; boil gently, uncov-
ered, until a fork will penetrate the
skins easily. Take off the stove and
let cool. Measure again, and to each
pint of orange add one and one-fourth
pounds of sugar. Cook one and three-
fourths hours without stirring and add
the juice of five lemons and seal.

Mrs. Geo. W. Lorenz.

1 8 Ids. tomatoes,
1 8 Ibs. sugar,
8 lemons, rind and
juice.

TOMATO PRESERVES.

Small yellow tomatoes select rather
green ones. Wash and cut fine; do
not peel. Add a little water to start
them and as they heat add the sugar.
Use all the grated rind and juice of
lemons. Boil, not too rapidly, two
hours, and seal.

Mrs. F. A. E.

PEACH HONEY.

Put firm peaches through a meat
chopper; add as much sugar as you
have fruit and cook as little and quickly
as possible.

Mrs. E. L. Hawk.

ORANGE MARMALADE.
Dissolve gum arable in water. Cut

2 tosp. gum arable, /*. . *..

y 2 pt. water, oranges and lemons in quarters, blice

as possible. To every cup of fruit and
rind, add two cups of cold water. Let
stand twelve hours or more; then boil
till tender. Now, to every cup of fruit
add one and a half cups of white sugar;
add gum arabic and boil one hour.
While boiling seeds will float; skim
them out and put marmalade in glasses.
Mrs. C. F. Prentiss.

BREAD

"Behind the nutty loaf is the mill-wheel; behind the
mill is the wheat-field; on the wheat-field rests the sun-
light; above the sun is God.' 1 ' 1

BREAD.

(An Original Way to Use Stale Bread.
Very Good.}

For a small family make a "one egg
batter," using no sugar. Have the
bread sliced, dip into the batter, which
must be thick enough to remain on the
bread when lifted out, and fry in deep,
hot fat. They puff up like doughnuts,
but the bread loses itself in the cook-
ing. Serve with maple syrup or pow-
dered sugar.

BREAD.

{Breakfast Gems.}

Sift flour, salt and baking powder to-
gether. Into the milk drop the eggs
and sugar and beat quickly; then add
half the flour and melted butter; beat,
and add the remainder of flour. Bake
in well larded gem pans in a quick oven.
Mrs. J. T. Martin.

2 c. flour,

y 2 tsp. salt,

2 tsp.bak'g powder ;

1 pt sweet milk.

2 eggs,

i tbsp. sugar,
butter size walnut.

TABLE OF WEIGHTS AND MEASURES.

4 teaspoon'uls of liquid i tablespootiful.

4 tablespoonfuls of liquid y z gill, X CU P. or l wine-glass.

I tablespoonful of liquid , )4 ounce.

1 pint of liquid ...i pound.

2 gills of liquid ...i cup or ^ pint.

i kitchen cup }4 pint.

i heaping quart of sifted flour i pound.

4 cups of flour i quart or i pound.

i rounded tablt spoonful of flour ... l / 2 ounce.

3 cups of cornmeal ...I pound.

ij^ pints of cornmeal i pound.

i cup of butter '/* pound.

i pint of butter - i pound.

i tablespoonful of butter , i ounce.

Butter the size of an egg 2 ounces.

Butter the size of a walnut i ounce.

1 solid pint of chopped meat \ pound.

10 eggs i pound.

A dash of pepper >s teaspoonful, or 3 good shakes.

2 cups of granulated sugar i pound.

" i pint of granulated sugar i pound.

i pint of brown sugar 13 ounces.

2 l /2 cups of powdered sugar i pound.

Boston
Brown
Bread
Flour

B
B
B

Boston
Brown
Bread
Flour

BOSTON BROWN BREAD Two cups Allen's B. B. B. Flour. ^ cup Hew
Orleans Molassts, and i cup cold water; mix thoroughly Put this quantity into two i-lb.
baking powddr cans; have cans well greased and fill about half full; put on covers and put
in kettle of boiling water and steam two hours. To slice smoothly dip knife in cold water.

BAKED BROWN BR.EAD- Two cups Allen's B. B. B. Flour, i tablespoon-
ful sugar, i cup sour milk. Bake in moderate oven about 30 minutes.

BREAKFAST MUFFINS Two cups Allen's B. B. B. Flour 2 tablespoon-
fuls sugar, i% cups sour milk and i egg. Beat all together and bake in gem pans 20 minutes

GRIDDLE CAKES One cup Allen's B. B. B. Flour, i egg, i cup sour milk.
Beat well together and bake on a hot griddle.

CHILDREN'S PUDDING Into 2 cups of B. B. B. Flour stir i cup raisins,
% cup suet, i teaspoonful cinamon, i teaspoonful cloves; add i egg, % cup New Orleans
Molasses and i cup sweet milk. Steam 3 hours. Serve with plain sauce.

PRUNE PUDDING Scald 2 dozen California Prunes. Pour off the water,
stone and cut the prunes into small pieces. Stir the chopped prunes into 2 cups Allen's
B. B. B. Flour and add % cup New Orleans Molasses, i cup sweet milk, i egg, i teaspoonful
cloves, and % a nutmeg grated. Steam three hours. Serve with Cream Sauce.

ALLEN'S BOSTON BROWN BREAD FLOUR

Manufactured by E. W. ALLEN, SAN JOSE, CAL.
=ASK YOUR GROCER FOR IT

KIMBALL-UPSON CO.

The Exclusive Sporting Goods House

/ < 0^frl Physical Culture Apparatus for Ladies

Photographic Supplies and Cutlery...

i 609-611 K Street Sacramento, Calif.

Sunset Main SO Xelehones Capital GOG

For all occasions given prompt attention

and put up artistically, at prices

to suit all for first-class work.

pi Al|7nflC
1 1U T? ClO

Leading Florists

52O K Street Sacramento Cal.

D. Dierssen Co.

QROCERS, PRODUCE

and MEAT M ARKKT

721 to 729 J Street Sacramento, CaL

OTT
FOR
DRUGS

PHONE \A/ E keep boys and bikes for ^ he

^ purpose of instantly sending
you any article in our well-assorted
, stock. You will always find our prices
^ ' right, our drugs fresh and an earnest
< desire to please you.

EitHer PHone No. 1O

FRANCIS S. OTT

PHnNF Nn 10 *> QUICK DELIVERY DRUGGIST

rituiic wo. lu 200 K st<> s> Side 2d and K

F. F. THOMSON, Pres. C. F. PRENTISS, Mgr. H. R. THOMSON, Treas.

M. DIGGS, Vice- Pres. F. L. MARTIN J. W. GEE-UN, Sect'y

Thomson-Diggs Co.

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Hardware Farm implements Vehicles

A Few of Our Specialties

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308=312 J Street Sacramento, Cal.

E. L. HAWK J. C. CARLY

HAWK & CARbY

REAL ESTATE

Farm Lands, City Property

& & INSURANCE: ^ ^

Houses Rented Money to Loan on

Rents Collected Real E,state

1O14 FcmrtH Street Sacramento, Cal.

feeding on Nutrition in place of Stimulation is the hope of the
Twentieth Century

EL, DORADO OLIVE OIL

can be freely used in all cooking oper-
ations where butter or lard is called
for, but as the oil makes a more perfect
mixture, a less quantity should be used.
In a general way no change is necessary
in the methods followed, and muffins,
fritters, cakes, and pastry made with
EL DORADO OLIVE OIL will be more
tender, more delicious and more
easily digested

USE

El Dorado

Olive Oil

FOR FRYING

It is tHe most easily digested
and most wholesome form of
fat, supplying nutrition in
tKe place of stimulation

"We guarantee and prove all
we claim for 1 Dorado Olive
Oil .......... IT IS PURE

A.JJOHNSTONCO.

SUNSET PHONE VALE 1241 CAPITAL 1132

J. F. BradsHaw

GROCER

17O4 I STREET

Prescription Specialist Either Phone 43 Toilet Articles

Perftimery, Etc.

P. F, McMORRY

DRUGGIST * CHEMIST

Cor. Gth and K Sts. Sacramento, Cal.

PERKINS Sunset Main 800 PHONES SACRAMENTO Sunset Oak 851... Capital 829

Two of the Largest Grocery Stores in Sacramento County

PERKINS (Q. CO. The Sacramento Cash Store

Groceries and CrocKery, Paints

MarKet Supplies Hardware, Etc.

PERKINS CALIF. 1028-1030 J Street Sacramento, Cal.

Sunset Phone Red 86 Capital 507

R. O. KlMBROUGH

Builders' Hardware, Mechanics*
Tools, Cutlery, Etc.

7O4 J Street Sacramento, Cal.

100

Crystal Creamery Butter

Is made fresH every day at otir
NEW, MODERN CREAMERY
& j& & 132O-1322 J Street & j& &
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for Warming the House

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OFFICE: 201 J STREET, SACRAMENTO, CALIFORNIA

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Paints, Oils and
Window Glass

1016- 1022 Second Street
Sacramento, Gal...

Charles R. Root. Manager

108

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Grocers

FOURTEENTH AND O STREETS

Lafferty's Livery and Boarding Stables

1015-1017 K STREET

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