Full text of "Good things to eat; being a collection of recipes which have passed the crucial test of experience"

See other formats

Class IDJ^tlS.
Book.

Good Things to Eat

Being a collection of recipes which have passed
the crucial test of experience, they are therefore
presented with absolute confidence in their merits.

LADIES' AID SOCIETY

OF THE

High Street United Brethren Church
Dayton, Ohio

1916

"We may lite wiOtoul poetry, music and art;
We may live without conscience and lice without heart;
We may live without friends, we may live without boolis:
But civilized men cannot live without cool^s."

THE OTTERBEIN PRESS.
Dayton, Ohio

Ladies' Aid Society of the

High Street United Brethren Church

Dayton, Ohio

DEC I! i9l5

(S)CI.A418012

CONTENTS

Page
Beverages 61

Bread and Bolls 35

Cakes 46

Candies 66

Chafing Dish Delicacies 55

Eggs 54

Fish 14

Household Hints 69

How to Cook a Husband 4

Ices 63

Meats 16

Pies 41

Puddings 58

Eelishes 33

Rules for Serving 10

Salads 28

Sandwiches 31

Small Cakes 52

Soups 11

Table Etiquette 7

Table of Weights and Measures 6

Table Setting a.

HOW TO COOK A HUSBAND

In selecting your husband you should not be guided by the silvery ap-
pearance, as in buying mackerel, or by the golden tint, as if you wanted a
salmon. Be sure and select him yourself, as tastes differ. Do not go to the
market for him, as the best are always brought to your door. It is far better
to have none unless you will particularly learn how to cook him. A preserv-
ing kettle of the finest porcelain is best, but if you have nothing but an
earthen pipkin, it will do, with care. See that the linen in which you wrap
him is nicely washed and mended, with the required number of buttons and
string nicely sewed on.

Tie him in the kettle with a strong silk cord, called comfort, as the one
called duty is apt to be weak. They are apt to fly out of the kettle and get
burned and crusty on the edges, since, like crabs and lobsters, you have to
cook them while alive. Make a clear, steady fire out of love, neatness, and
cheerfulness. Set as near this as seems to agree with him. If he sputters
and fizzles do not be anxious ; some husbands do this until they are quite
done. Add a little sugar in the form of what confectioners call kisses, but
no vinegar or pepper on any account. A little spice improves them, but it
must be used with judgment. Don't stick any sharp instruments into him
to see if he is becoming tender. Stir liim gently, \ratch the while lest he
lie too flat and close to the kettle, and so become useless. You cannot fail
to know when he is done. If thus treated you will find him very digestible,
agreeing nicely with you and the children ; and he will keep as long as you
want, unless you become careless and set him on too cold a place. — Selected.

HOW TO PRESERVE A HUSBAND

Be careful in your selection. Do not choose too young, and take only
such as have been reared in a good moral atmosphere. When once decided
upon and selected, let that remain forever settled, and give your entire
thought to preparation for domestic use. Some people insist in keeping
them in a pickle, while others are constantly getting them into hot water.
This only makes them sour, hard, and sometimes bitter. Even poor varieties
may be made sweet, tender, and good by garnishing them with patience, well
sweetened with smiles and flavored with kisses to the taste. Then wrap
well in the mantle of charity, keep warm with a steady fire of domestic devo-
tion, and serve with peaches and cream. When thus prepared, will keep
for years.

Home Phone 2600

Bell Main 600

F. W. BERK'S SON

Undertaker and Embalmer

Dayton,

Ohi

The Prettiest Cut Flowers at

Horlacher's

919 Alberta Ave.

Both Phones

OPTICIANS

DIAMOND EXPERTS

Atnan & Co.

Je\velers

Diamonds, Watches, Jewelry
Fine Repairing

17 E. Fifth Street

Dayton, Ohio

THE McCABE-SHEPHERD-COE CO.

O. P. McCABE, President JANE A. COE, Vice President

BRUCE C. SHEPHERD, Secretary-Treasurer

SECOND FLOOR, REIBOLD BUILDING

'OUr^r^ac^ BELL 526 and 787

r noneb home 4728 and 3150

Representing Leading Fire, Casualty and Bonding Companies
Prompt and Experienced Service in all Insurance Companies

PATRONIZE OUR ADVERTISERS

TABLE OF WEIGHTS AND MEASURES.

Two tablespoonfuls of flour 1 ounce

One tablespoonf ul of butter 1 ounce

One pint of liquid 1 pound

Two cups of granulated sugar 1 pound

Two and one-half cups powdered sugar 1 pound

Four cups of flour 1 quart or 1 pound

Two heaped cups oL' butter 1 pound

Four tablespoonfuls 1 wane glass

Two wine glasses 1 gill

Four gills , 1 pint

Butter size of an egg 2 ounces

Eight tablespoonfuls 1 cup of sugar

TIME TABLE.
BREAD AND CAKES.

Eolls and biscuit 15 to 20 minutes

Loaf bread 40 to 60 minutes

Gingerbread 20 to 30 minutes

Graham gems 30 to 35 minutes

Pie crust 30 to 40 minutes

Plain cake 30 to 40 minutes

Fruit cake 2 to 3 hours

Cookies 10 to 15 minutes

Custard 15 to 20 minutes

SUMMER VEGETABLES.

Corn 30 minutes

Green peas 30 minutes

Potatoes 30 minutes

AsparagTis 30 minutes

Beets 1 hour

Squash 1 hour

String beans 2 hours

Turnips 1 hour

WINTER VEGETABLES.

Baked sweet potatoes 1 hour

Beets 3^ hours

Cabbage 3 hours

Carrots 1^ hours

Parsnips 1 hour

Potatoes (Irish) 30 minutes

Potatoes (Baked) 1 hour

Potatoes (Sweet) 45 minutes

Squash 1 hour

Turnips 1^ hours

MEATS AND FISH.

Bacon per pound 15 minutes

Beef per pound 12 to 15 minutes

Chicken baked, 3 to 4 pounds 1 to 1^ hours

Fish (small) 25 to 30 minutes

Fish (large and thick) 6 to 8 pounds. . . .1 to 1^ hours

Lamb per pound, well done 15 minutes

Mutton (leg) per pound 10 to 12 minutes

Pork per pound, well done 20 to 30 minutes

Turkey (10 pound) 3 hours

Veal per pound 18 to 20 minutes

TABLE ETIQUETTE.

"The table is the touchstone of the gentleman; a man may hide
his ignorance everywhere but at the table."

It is proper to stand behind 3^our chair at the table until all guests are
ready to be seated.

The napkin should not be spread out to its full size, but placed double
across the lap.

Soup should be taken into the mouth noiselessly, from the side of the
spoon, never from the point.

Do not place knife or fork on the tablecloth, or with points resting on
the edge of the plate during a meal, but keep them on the plate.

When a plate is passed for a second helping, the knife and fork should
be placed side by side at the right, on the plate.

ISTever use a knife to convey food to the mouth.

Use the fingers in helping yourself to bread, celery, radishes, olives,
pickles, and cheese.

When individual salt cups are not provided, and salt is passed, place
a small quantity on the butter-plate, or on the place-plate.

A slice of bread should ])e broken in two, and one half spread with
butter, resting the bread on the plate, never on the cloth, nor on the hand;
broken pieces of bread should be placed upon the plate, unless bread and
butter plates are provided.

At the end of the meal, the napkin should he placed upon the table un-
folded, unless you expect to return for the next meal.

Before drinking from a glass at table, the lips should be wiped with
a napkin.

HEINZ & COMPANY

Dry Goods, Notions and
Furnishings

Corner Fifth and Samuel Sts.

Dayton, Ohio

OUR SPECIALTY

COAL and ICE

Fruits and Vegetables

Quality - Service - Satisfaction

Fresh from the markets every
morning

Buy Coal Efficiency, not "High Price"
Excuses

THE EAST END MARKET

Sajovitz Brothers

The Otis F. Lake Coal & Ice Co.

Home 6/47 Fifth and McClure Sts.

East 46 3rd & Montgomery Sts. Home 2046

Harry O'Donel

Bell 1377 Phone Home 3377

Groceries and

Fred W. Schantz

Meats

Choice Meats and Fancy

Groceries

Stall No. 24 Central Market

Corner Richard and High Sts.

Bell Phone, East 2035

1425 East Fifth Street Dayton, O.

FOR BEST RESULTS=

Telephone for our Quality Products
with the Best of Service

The Dayton Pure Milk & Butter Co.

Clarified and Perfectly Pasteurized Dairy Products. Distributors of
Moraine Farm Certified Milk

PATRONIZE OUR ADVERTISERS

After stirring cream or sugar into coffee or tea, remove the spoon from
the cup and place it upon the saucer.

Toothpicks must not be used at the table; if unavoidable, it should be
used behind the napkin.

TABLE SETTING.

"There is a best way of doing even the smallest things. Mastery of
these best ways constitutes civilization."

Use absolutely clean linen. Have the cloth long enough and wide
enough to hang well around the table. Under the linen cloth have a
silence cloth of some soft and heavy material, to protect the table, to give
the cloth a more brilliant whiteness, and to prevent noise when placing
dishes on the table. Place the center of the cloth in the center of the
table, having the folds straight with the edge of the table. Decorate by
placing in the center of the table a vase of flowers, a small plant, or a
dish of fruit.

RULES FOR PLACING DISHES.

Arrange dishes symmetrically, although not necessarily in straight
rows. When there are no warm dishes to be served, place a plate, right
side up for each person, having them even with the edge of the table. If
plates are decorated with a crest or monogram, place the plate with the
decoration toward the middle of the table.

Place knife on right side, sharp edge toward plate.

Place fork at left side, with tines up.

Place soup spoon at right of knife, bowl up.

Place teaspoons in front of plate, handle to the right, bowls up.

Place tumbler, top up, at right of point of knife.

If additional glasses are required, group them around tumbler.

Place butter plate at the left of knife.

Place open salt cellar at point of fork.

Place napkin at the left of fork, neatly folded.

Place soup ladle in front of hostess, the handle to the right, bowl up.

Place the carving set in front of host.

Place several large spoons at each end of the table.

Place dishes that are to be served at table directly in front of server.

When finger bowls are used, put them on dessert plates, with a doily
underneath the bowl, place at the left side of each person.

Where the hostess pours the tea or coffee, arrange the service neatly in
front of her.

Arrange chairs at a sufficient distance from the table so they need not
be d^a^vn out when people are to be seated.

RULES FOR SERVING.

Cold food should be served on cold dishes, hot food on hot dishes.
Wlien passing a dish, hold it so that the thumb will not rest upon the
upper surface.

In passing dishes from which a person is to help himself, pass always
to the left side, so that the food may be taken with the right hand.

In passing individual dishes, such as coffee, etc., set them down care-
fully at the right side.

When the dishes are being served by a person at the table, the waitress
should stand at the left, hold the tray low, and near the table.

Take on the tray one plate at a time, and place before the person for
whom it is intended, setting it down from the right side.

When one course is finished, take the tray in the left hand, stand at the
left of the person, and remove with the right hand the soiled dishes, never
piling them on top of each other.

Soiled dishes should be first removed, then food, then clean dishes,
then crumbs.

Fill the glasses before every course.

Never fill glass or cup more than three-fourths full.

Before the dessert is served, remove crumbs from the cloth, either with
a brush, crumb knife, or napkin.

Do not let the table become disorderly during the meal.

The hostess should serve soup, salad, dessert, coffee, and at a family
dinner the vegetables and entrees.

The host serves the fish and meat.

Soup

" 'T is not enough to have the art
Savory dishes to prepare;
The cooks must know his master's heart
His every wish and taste must share."

SOUP STOCK.

Select a soup bone costing five or ten cents. Cut off the meat from the
bone and stir it over the fire with a little hot butter until brown. Place
all in a soup kettle, cover well with cold water and place over a slow fire
where it will require about one hour to bring it to a boil. Simmer gently
four hours, then add one small turnip, two carrots, one onion, a few celery
tops, and leaves or root ; a few cabbage leaves, one bay leaf, one blade macp,
six cloves, one quarter teaspoon pepper corns, one half a red pepper, one
teaspoonful salt to each quart of stock. Simmer one hour longer and cool.

MACARONI SOUP.

To a rich beef or other soup, in which there is no seasoning otlier than
salt or pepper, take a half a pound of small pipe macaroni^ boil it in clear
water until it is tender, then drain it and cut it in pieces an inch long,
boil it for fifteen minutes in tbe soup and serve.

CHICKEN CREAM SOUP.

Boil an old fowl in four quarts of cold water, until there remains but
two quarts. Take it out to cool. Cut off the breast, chop very fine. Mix
with pounded yolks of two hard-boiled eggs. Cool, skim, and strain soup
into a soup kettle. Season, add the chicken and Qgg mixture, simmer ten
minutes, and pour into the tureen. Then add a small cup of boiling milk
and serve.

CREAMED TOMATO SOUP.

Always use fresh tomatoes when in season. Put one quart of stewed
tomatoes through a fine colander or sieve to remove all hard lumps and
seeds. Bring to the boiling point, add one and one-half pints cold milk.
Be sure the milk is fresh or it is apt to curdle. Turn the milk into the
tomatoes as quickly as possible, and stir rapidly; this will avoid curdling.
Bring to the boiling point again, stir in one rounding tablespoonful of flour

(Burst's Best) that has previously been rubbed smooth with a little milk,
add one tablespoonful of butter, and serve. This is a delicious soup and
can be made in a very few minutes.

POTATO SOUP.

Having selected, washed, and pared some nice potatoes, cut them into
small pieces, and boil them until they melt away. While they are cooking,
brown two tablespoonfuls of flour (Burst's Best) in a skillet over a slow
fire and stir constantly ; then stir into the potato broth, season with butter,
salt, and pepper.

OYSTER SOUP.

Two quarts of oysters, one quart of milk, two tablespoonfuls of butter,
one teacup of hot water ; pepper, salt. Strain all the liquor from the oysters,
add the water and heat. When near the boiling point add the seasoning,
then the oysters. Cook about five minutes from the time they begin to
simmer until they "ruffle." Stir in the butter, cook one minute, and pour
into the tureen. Stir in the boiling milk, and serve.

DUMPLINGS FOR SOUP.

One cup of flour (Burst's Best), one-quarter teaspoonful of salt, one tea-
spoonful of baking-powder sifted together. Add one-third cup of lard and
enough milk to make a stiff dough. Make into dumplings the size of
marbles, drop into soup, cover, and boil ten minutes.

NOODLES FOR SOUP.

To one beaten egg add as much flour (Burst's Best) as it will absorb,
a little salt; roll thin as a wafer and let dry one and one-half hours; dusl
lightly with flour (Burst's Best) ; roll in a large roll; slice thin from end;
shake out loosely; put in boiling broth and boil ten minutes, stirring often.

CROUTONES.

Cut pieces of stale bread into cubes and brown in the oven. Can be used
the same as dumplings.

"V^HEN we tell you that a METROPOLI-
TAN Style at $20 will serve you faith-
fully and heighten your attractiveness that's

enough. WE KNOW.

VHe

QtwJitV Corner Ltidlow a* IbiiHli.

^ "Our m»4JomM T^U '

L«dlt

Engravings for Weddings, Etc.

Pictorial Review Patterns, Fine Stationery, Score
Cards, Bibles, Globe-Wernicke Sectional Book
Cases, Desk Lamps, Desks, Chairs, Filing Cab-
inets, Mosler Safes. . _ - . _

The Everybody's Book Shop Company

21-23 West Fifth Street

C. W. SCHAEFFER FRANK J. HOEFLER GEO. H. GENGNAGEL

PHONES ]«-J^Eas^t^33

ANTHRACITE ^^^ /^ \ T BLACK RAVEN
POCAHONTAS f j I I /\ I v BLOCK
COKE ^^ ^^^ -*■ ^ -■-' S. & G. OHIO

Schaeffer, Gengnagel & Company

Main Yard South Park Yard West End Yard

812 East First St. Alberta and D. L. & C. R. R. First St. and Dale Ave.

PATRONIZE OUR ADVERTISERS

Fish

Fisli are good when the gills are red, eyes are full, and the body of the
fish is firm and stiff. After washing them well, they should be allowed to
remain for a short time in salt water sufficient to cover them ; before cook-
ing, wipe them dry, dredge lightly with flour (Burst's Best) and season
with salt and pepper. Salmon, trout, and other small fish are usually fried
or broiled ; all large fish should be put in cloth, tied closely with twine, and
placed in cold water, when they may be put over the fire to boil. Wlien fish
are baked, prepare the fish the same as for boiling, and put in the oven on a
wire gridiron over a dripping pan.

BAKED HALIBUT.

Two pounds of halibut, one cupful of tomatoes, two tablespoonfuls of
flour (Burst's Best), two tablespoonfuls butter, three-fourth teaspoonful
salt, one-eighth teaspoonful pepper. Clean flsh, season with salt and pep-
per, dredge with flour, place in buttered baking pan, pour over tomatoes,
and dot with butter. Bake in a moderate oven, basting often.

SALMON FRITTERS.

Eemove skin and bones from a pound can of salmon, mince and add an
equal quantity potato that has been mashed and mixed with butter and
cream; work the mixture into little patties and fry in a little butter.

SALMON LOAF.

One can salmon, two eggs, eight or ten crackers. Season some, beat
eggs, add to salmon and put in crackers, form into a loaf, spread butter
on top, put a little water into a pan and bake until done.

SALMON CROQUETTES.

Cook one cup of rice, beat well together two eggs, then add the rice and
stir well. Mix one can of salmon well; season; then add to the rice and
eggs, make into little croquettes, then fry in butter.

BAKED WHITE FISH.

Inside Dressing. Eoll crackers, one-third sour school pickle, one-half an
onion. Juice of half a lemon, butter size of a walnut, salt, and pepper.
Bake one hour.

Outside Dressing. Brown one tablespoonful of butter and two table-
spoonfuls of flour, one cup of milk, yolk of one egg. Add a little more
milk, add onion, rest of lemon juice, salt, pepper. Beat white of egg
stiff and fold in rest of dressing.

PLANKED FISH.

Clean and split a three-pound shad or white fish, put skin side down
on an oak plank one inch thick, and a little longer and wider than the fish,
sprinkle with salt and pepper, and brush over with melted butter. Bake
twenty-five minutes in hot oven. Remove from oven, spread with butter,
and garnish with parsley and lemon. The fish should be sent to the table
on the plank.

SCALLOPED OYSTERS.

One pint of oysters, four tablespoonfuls of oyster liquor, two table-
spoonfuls of milk or cream, one-half cup of stale bread crumbs, one cup
of cracker crumbs, one-half cup melted butter, salt and pepper. Mix
bread and cracker crumbs, and stir in butter. Put a thin layer in the bot-
tom of the buttered shallow baking dish, cover with oysters and sprinkle
with salt and pepper; add one-half each oyster liquor and cream. Eepeat,
and cover top with remaining crumbs. Bake thirty minutes in hot oven.
Never allow more than two layers of oysters for scalloped oysters; if three
layers are used, the middle layer will be under done, while others are
properly cooked.

FRIED OYSTERS.

Clean, and dry between towels, selected oysters. Season with salt and
pepper, dip into flour (Dursfs Best), egg, and cracker or stale bread
crumbs, and fry in deep fat. Drain on brown paper, garnish and serve.

OYSTER PATTIES.

Make some rich puff paste and bake it in very small tin pans; when
cool, turn them out upon a large dish ; stew some large fresh oysters with
a few cloves; then add the yolk of one egg, boiled hard and grated; add
a little butter, and enough oyster liquid to cover them. After stewing a
little take them out of the pan to cool. When cold lay two or three oysters
in each shell of puff paste.

Meats

I love it, I love it,
And who shall dare

To chide me for having my
Meat cooked rare.

CREAMED BEEF OR VEAL.

Take cold roast beef or veal cut into small squares. Put one pint of
milk on to boil. Mix two tablespoonfuls of flour (Burst's Best) with two
of butter; add salt and pepper and stir into the boiling milk. Let boil for
a few minutes then pour over the squares of beef or veal. Place some
squares of buttered toast on a hot platter; pour the creamed beef over this
and serve.

HORSE RADISH SAUCE.

One pint horse radish sauce. Juice of one lemon, one teaspoonf ul sugar^
one teaspoonf ul salt, one-half cup vinegar.

YORKSHIRE PUDDING.

Two cups milk, two cups flour (Burst's Best), one-half teaspoonful
salt, four eggs. Beat eggs; add flour and salt, gradually; continue beat-
ing. Add milk and continue beating flve minutes. The mixture should
be perfectly smooth. One-half hour before meat is done, pour this mixture
into dripping pan under meat and baste when basting meat, turning pan
that pudding may be golden brown throughout.

DRIED BEEF WITH CREAM.

One-fourth pound smoked dried beef, thinly sliced, one cup scalding
cream, one and one-half tablespoonful flour (Burst's Best). Eemove

skin and separate meat in pieces, cover with hot water, let stand tea
minutes and drain. Dilute flour with enough cold water to peur easily,
making a smooth paste; add to cream, then cook in boiler ten minutes.
Add beef, and reheat.

BREADED LAMB OR MUTTON CHOPS.

Prepare loin or French chops as for broiling. Dip in crumbs, egg and
crumbs, and fry in deep fat. Drain on brown paper and serve.

SPARERIB POT PIE.

Cut spareribs once across and then in strips three or four inches wide;
put in kettle with hot water to cover, stew until tender, season with salt
and pepper, and turn out of kettle; replace a layer of spareribs in bottom,
add a layer of few potatoes (quartered if large), some bits of butter, small
squares of baking-powder dough, roll quite thin; season again, put in an-
other layer of spareribs, and so on until kettle is two-thirds full, leaving
the squares of crust for last layer; then add the liquor in which spareribs
were boiled, and hot water if needed. Cover and boil half to three-quarters
of an hour, being careful not to boil dry, adding hot water if necessary.
The crust can be made of light biscuit dough, without egg or sugar, as
follows : Eoll thin, cut out, let rise, and use for the pie, having plenty
of water in the kettle, so that when the pie is made and the cover on, it
need not be removed until dished. If after taking up, there is not suffi-
cient gravy, add hot water and flour (Durst's Best), and butter rubbed
together; season to taste, and serve. To warm over pot pie, set it in a
dripping pan in the oven, add lumps of butter with graw\' or hot water,
and more squares of dough may be laid on top.

CHICKEN PIE.

Dress, clean, and cut up two chickens. Put in a stewpan with one-
half onion, sprig of parsley, and bit of bay leaf; cover with boiling
water, and cook slowly until tender. When chicken is half cooked, add
one-half tablespoonful salt, and one-eighth teaspoonful pepper. Kemove
chicken, strain stock, skim off fat, and then cook until reduced to four
cups. Thicken stock with one-third cup flour (Durst's Best), diluted,
and with enough cold water to pour easily. Place a small cup in center

of baking dish, removing some of the larger bones; pour over gravy and
cool. Cover with pie crust in which several incisions have been made, that
there may be an outlet escape of steam and gases. Wet edge of crust
and put around a rim, having rim come close to edge. Bake in a moderate
oven until crust is well risen, and brown. Eoll remnants of pastry and
cut in diamond shape pieces, bake, and serve with pie when reheated. If
puff paste is used, it is best to bake top separately.

JELLIED CHICKEN.

Boil chicken until it will slip easily from the bones, let the water be
reduced to about one pint in boiling ; pick the meat from the bones in good-
sized pieces, taking out all gristle, fat, and bones; place in a wet mold,
skim the fat from the liquor, add a little butter, pepper and salt tO' the
taste, and one-half ounce of gelatine. When this dissolves, pour it hot over
the chicken. The liquor must be seasoned highly, for the chicken absorbs.

ROAST DUCK.

Wash and dry the duck carefully, make a stuffing, season with sage
and onion ; insert and sew up that the stuffing may not escape. If tender,
ducks do not require more than one hour to roast. Keep them well basted,
and send to table with a good brown gravy poured over them. Accom-
pany with currant jelly, and if in season, green peas.

ROAST TURKEY.

After drawing and washing off turkey, stuff it with bread, oysters, or
any other stuffing desired, then sew it up, truss and rub with butter and
sprinkle with salt, pepper and flour (Burst's Best). Put in hot oven to
roast ; reduce the heat when browned all over, and put two cupb of water
into the dripping pan. Baste frequently and each time dredge with flour,
roasting twenty minutes to the pound, and twenty minntes extra.

OYSTER DRESSING.

Eemove the crust from a small loaf of baker's bread, crumb very fine ;
pour on hot water enough to moisten it; and cover it tight. Chop one
large onion and one quart of oysters, take one-half cup of melted butter,
one teaspoonful of powdered sage, and salt to taste ; mix all together, and
if the oyster liquor does not make it moist enough, add a little hot water.

FROGS.

Only the hind leos of frogs are used, and these are considered a great
delicacy. Tliey must be skinned and blanched before cooking, as follows:
Drop them in siiltcd boiling water to which some add a little lemon juice,
boil three or four minutes, put in cold water a few minutes, then take out
and drain. Trim and clean. Sprinkle with salt and pepper, dip in
crumbs, egg, and crnmlis again, then fry three minutes in deep fat, and
drain.

SWISS STEAK.

Get round steak about three inches thick. Season and pound in as
much flour (Burst's Best) as the meat will take up. Put in irymg pan
and brown well on top of the stove, then put in the oven and bake about
two hours. Baste.

HAMBURG STEAK.

Chop finely one ]iound lean, raw beef; season highly with salt, pepper,
and a few drops onion juice. Shape, cook, and serve as meat cakes. A
few gratings of nutmeg and one egg slightly beaten may be added.

CODDLED STEAK.

Take round or the cheaper cuts of steak. Cover the bottom of the
pan with a thin layer of steak, salt, cover with crumbs. Add alternate
layers of steak and crumbs, salt each laj^er of meat. A little minced onion
or powdered sage may be added in the way of seasoning, if desired. Place
in a steam cooker and steam until tender. Will require from forty-five
minutes to two hours according to amount and quality of meat. (Most
wholesome and delicious.)

STUFFED BEEFSTEAK.

This can be prepared from a round steak and is as nice for dinner as
a more expensive roast; pound well, season with salt, pepper and bits of
butter, then spread with a nice dressing made of one egg, bread crumbs,
pepper, sage and a little cream or butter; roll up and tie closely with
twine; put in kettle with quart boiling water, and a lump of butter, if
desirable, and boil slowly one hour; take out and place into dripping pan,

adding water in which it was hoiled, basting frequently until a nice brown,
and making gravy of the drippings. It is delicious sliced cold. This is
known also as MocJc Duck.

CURRIED LIVER.

Cut the liver in small, thin pieces, and for every pound take four
tablespoonfuls butter, two slices of onion, two tablespoonfuls flour (Burst's
Best), speck of cayenne, salt, pepper and teaspoonful of curn' powder.
Heat butter in frying pan, cook the liver in it slowly five minutes, then
add flour and other ingredients; cook two minutes, stirring all well, and
serve.

HAM OMELET.

One cup of cold ham cut fine, two beaten eggs, and enough mashed
potatoes to thicken enough to make into small cakes or patties and fry
in hot lard.

VEAL OR BEEF OMELET.

Two and one-half pounds chopped veal or beef, one-half pound salt
pork chopped, one cup rolled crackers, two eggs beaten, one-half cup
cream, one and one-half tablespoonfuls salt, one teaspoonful pepppr. Mix
well, form into one or two loaves and bake one and one-half hours. Bast-
ing with hot water and butter.

VEAL BIRDS.

Wipe slices of veal from leg cut as thinly as possible, then remove
bone, skin, and fat. Pound until one-fourth inch thick, and cut in pieces
two and one-half inches long by one and one-half inches wide, each piece
making a bird. Chop trimmings of meat, adding for every three birds a
piece of salt pork fat cut one inch square and one-fourth inch thick; pork
also to be chopped. Add to trimmings and pork one-half their measure
of fine cracker crumbs, and season highly with salt, pepper, cayenne, poul-
try seasoning, lemon juice and onion juice. Moisten with beaten egg
and hot water, or stock. Spread each piece mth a thin layer of mixture
and avoid having mixture come close to the edge. Eoll and fasten with
skewers. Sprinkle with salt and pepper, dredge with flour, and fry in

hot butter until a golden brown. Put in stewpan, add cream to half cover
meat, cook slowly twenty minutes, or until tender. Serve on small pieces
of toast, pouring cream remaining in pan over birds and toast, and garnish
with parsley. A thin white sauce in place of cream may be served around
birds.

POT-ROAST OF BEEF.

Put a rather thick piece of beef in a wide, flat bottomed kettle with
some fat or slices of pork, or suet, and a sliced onion or two if liked, and
fry brown, turning to brown on all sides; four hours before needed pour
on just boiling water enough to cover; cover with a closely fitting lid, boil
gently, and as the water boils away add only just enough from time to
time to keep from burning, so that when meat is tender, the water may
all be boiled away as the fat will allow the meat to brown without burn-
ing; turn occasionally, brown evenly over a slow fire, and make a gravy
by adding hot water if necessary to the drippings and thicken with browned
flour (Burst's Best). Season the meat with salt an hour before it is done.

ROAST BEEF.

Prepare for the oven by dredging lightly with flour (Burst's Best),
and seasoning with salt and pepper; place in the oven, and baste fre-
quently while roasting. Allow quarter of an hour for every pound of meat,
if you like it rare ; longer if you like it well done.

MARY A. CARTER

Notions, Ladies' and
Gents' Furnishings

1422 East Fifth Street

Opp. Dutoit Street

For Reliable Jewelry go to

A. Moser & Co.

Jewelers

12 NortL Main St. Dayton, Okio

For the Best

f^f^ A T Home 6939
V>Wi\L> Bell, East 2404

E. H. FAUVER

Cor. Third and Dutoit Streets

MORRIS WETZEL

Dealer in

Fresh and Smoked
Meats

Cash

1933 E. Third St.

TELEPHONES:

Bell Private Branch E. 745 Home 5152

Out Mollo—"Co-opcralion }or Mutual Benefit'

The Lindner Bros. Sanitary Milk
Company

"LINDNER BROS. QUALITY BRAND"

Milk, Cream, Butter and Ice Cream

Plant Open for the Inspection of yisitors at All Times

719-723 E. May St.

Dayton, Ohio

PATRONIZE OUR ADVERTISERS

Vegetables

MASHED POTATOES.

Potatoes are not good for mashing until they are full grown; peel
them and lay them in water for an hour or more before boiling for mash-
mg. Put them in a stewpan with enough water to cover them, cover and
boil until done. Pour off the water and place them in a heated earthen
vessel. Use a vegetable press for masliing, as then there will be no lumps
appear. Season with salt and butter and heated milk or cream. Beat
well and serve.

BAKED POTATOES.

Into a moderate oven place the required number of medium-sized Irish
potatoes. "\^Tien done take from the oven, remove one end of potato and
scoop out the interior. Season with salt, pepper, butter, and cream,
beat well and place inside of the peeling; return to the oven until the
meal is ready to serve.

FRIED POTATOES.

Peel the potatoes with a potato peeler. Slice them on a slaw-cutter,
so as to have them thin and all the same size. Have some bacon grease
hot in a frying pan to receive the slices, season with salt and pepper.
When one side is brown, turn with a cake turner; when other side is
done, serve very hot. These are delicious with rump steak.

POTATO CROQUETTES.

Cold mashed potatoes mixed with two beaten eggs and rolled in flour
(Burst's Best) or bread crumbs. Shape into patties and fry in hot
lard or bacon grease. Make a quick meal.

CREAMED POTATOES.

Peel potatoes and cut into squares and place into a stewpan, cover
with milk, season with salt, and cook over slow fire.

ESCALLOPED POTATOES.

Mis two cups potato cubes witli two cups white sauce, cover with
bread crumbs and bake thirty minutes in hot oven. A few drops onion
juice may be added.

POTATOES AU GRATIN.

Put creamed potatoes in buttered baking dish, cover with buttered
crumbs, and bake on center grate until crumbs are brown,

DELMONICO POTATOES.

To Potatoes Au Gratin, add one-third cup grated mild cheese, arranging
potatoes and cheese in alternate layers before covering with crumbs.

SWEET POTATOES BOILED.

Peel very tliin six medium-sized sweet potatoes, (Jerseys) are best.
Place on fire with one-half enough water to cover, one teaspoouful salt,
two tablespoonfuls of sugar, lard or butter the size of an egg, and let
boil dry, and brown the potatoes in this syrup. The secret is not to place
too much water in the pan. A little more water can be added if necessary.

TURNIPS.

1. Turnips Alone. 1. Boil until tender, mash and

2. Turnips with Meat. season with butter, pepper, salt, and a

3. Turnips and Potatoes. little rich milk or cream.

2. Turnips boiled with a piece of beef and seasoned with salt and
pepper are delicious.

3. Turnips and potatoes boiled and mashed, same as mashed potatoes,
are relished by some, who dislike turnips.

SWISS CHARD.

This plant belongs to the beet family, but is prepared and cooked
the same way as spinach; but is relished by some who do not care for
spinach.

SPINACH.

An excellent way to serve spinach is to first look it over carefully,
wash it in two or three waters. If the stocks are not perfectly tender,
cut the leaves from the stock. Place over a slow fire and enough juice
will be drawn out to cook until tender. Sprinkle the leaves with salt,

then put on the stove. Serve with mayonnaise dressing, garnish with
hard-boiled eggs, cut in slices or rings, that is, with the yolk removed
and the rings of white only left.

ESCALLOPED CORN.

After cutting the grains through the center, remove from the cob.
Put into a pan, one layer of corn, a layer of cracker crumbs, pieces of
butter, season with salt and pepper; pour one and one-half pints of milk,
put on top cracker crumbs, and bake brown.

CORN AND CHEESE PUDDING.

One tablespoonful of butter, one tablespoonful chopped green pepper,
one-fourth cup of full flour (Burst's Best), two cupfuls of milk, one
cupful of chopped corn, one cupful of grated cheese, three eggs, one-
half teaspoonful salt. Melt the butter and cook the pepper thoroughly
in it. Make a sauce out of the flour, milk, and cheese; add the corn,
yolks, and seasoning; cut and fold in the whites beaten stiffly; turn into
a buttered baking dish and bake in a moderate oven over thirty minutes.

CORN FRITTERS.

Eemove the corn from one dozen ears of corn, when it first comes,
or one-half dozen after it is grown. Mix well with the yolks of two eggs,
one-half cup of sweet milk, a lump of butter, the size of a walnut,
pinch of salt, and pepper, and a small cup of flour (Burst's Best) ; lastly,
beat to a stiff froth the whites of four eggs. Fry brown on both sides in
a frying pan vrith fresh lard, and serve hot.

CREAMED CAULIFLOWER.

Boil in salted water until tender, then put in one cup of milk or
cream and a very little thickening ; season with butter, pepper, and salt.

CREAMED ONIONS.

Cook same as cauliflower.

ASPARAGUS.

Leave it in bundles and boil in a light salt water until soft, then take
a lump of butter in a stewpan and when melted add a tablespoonful of
flour (Burst's Best), mix well, and add some of the water the asparagus

was boiled in, stirring all the time. Have ready in a dish a well-beaten
yolk of an egg, stir this butter gravy into it, and lay the asparagus around
the dish into the gravy, tops down.

BAKED TOMATOES.

Wash five or six little tomatoes, cut a piece from the stem end, the
size of a twenty-five cent piece; put a salt spoonful of salt, half as much
pepper, and a bit of butter the size of a nutmeg in each. Set them in a
dish or pan and bake in a moderate oven for nearly an hour.

STUFFED TOMATOES.

Cut a slice from the stem ends of the tomatoes, scoop out the seeds
and a portion of the hard centers. To each six good-sized tomatoes, one
pint of bread crumbs, one tablespoonful of chopped parsley, a table-
spoonful of grated onion, a level teaspoonful of salt, a pinch of pepper,
and two tablespoonfuls of melted butter; mix, stuff this into the tomatoes,
heaping it slightly. Stand them in a baking pan, add one-half cup of
water. Bake them in a slow oven for three-quarters of an hour, basting
once or twice with melted butter.

STRING BEANS.

String, snap, and wash two quarts of beans, boil in plenty of water
about fifteen minutes, drain off and put on again in about two quarts of
boiling water. After having boiled a piece of salted pork one hour, add
beans and boil an hour and a half. For shelled beans boil half an hour
in water enough to cover and season with salt, pepper, and one and one-
half tablespoonfuls of butter.

BAKED BEANS.

Pick one quart of beans from stones and dirt. Wash and soak in cold
water over night. In the morning pour off the water, cover with ho*"
water, add a little salt and bacon or ham, cook until they begin to split
open. Pour about half of the beans in a deep earthen crock, then put
in the bacon and finally the remainder of the beans. Mix one teaspoonful
of mustard, one tablespoonful of molasses with a little water. Pour this
over the beans and then add boiling water to just cover. Bake slowly ten
hours. Add a little water often.

FRIED EGG PLANT.

Peel and cut them in one-half inch slices; sprinkle with salt and
pepper, pile them and place a weight over them for one hour or more,
so the juice may drain away. Dry each slice and season with pepper and
salt and dip in flour (Burst's Best). Fry crisp in plenty of lard and
butter.

PIMENTO AND CHEESE ROAST.

Two cupfuls of cooked Lima beans, one-fourth pound of cream cheese,
three cans pimentoes chopped, bread crumbs. Put in the first three in-
gredients, mix thoroughly and add bread crumbs until it is stiff enough
to form into a roll. Brown in the oven, basting occasionally with butter
and water.

VEGETARIAN ROAST.

One cupful of grated bread crumbs, one cupful of grated peanuts,
one-half cupful of grated walnuts, one cupful of corn pulp, one-half
cupful of cheese, two eggs, one tablespoonful grated onion, one heaping
tablespoonful of minced parsley, one-half cup of entire wheat flour
(Burst's Best), salt to taste. Mix the ingredients well together, press
in small bread pan or baking dish, and bake or steam for one hour, st<3am-
ing preferred.

MACARONI AND CHEESE.

One cupful macaroni broken into small pieces; two quarts of boiling
salted water; one cupful milk; two tablespoonfuls of flour; one-fourth
to one-half pound of cheese; one-half teaspoonful salt; speck of cayenne
pepper. Cook the macaroni in boiling salted water, drain in a strainer
and pour cold water over it to prevent the pieces from adhering together.
Make a sauce of flour, (Burst's Best) milk, and cheese. Put the sauce
and macaroni in alternate layers in a buttered baking dish, cover with
buttered eruni])s, and heat in the oven until the crumbs are brown.

WALDORF SALAD.

Two apples, one banana, one-half cup English walnuts, one-half cup
celery cut in pieces. Peel and dice the apples, and the bananas, chop
the walnuts, cut celery in small pieces. Squeeze over this the juice of
the lemon and mix with mayonnaise dressing.

FRUIT SALAD.

One cup Malaga grapes, one cup celery, one cup English walnnts, three
oranges. After seeding the grapes, cut walnuts, celery, and oranges. Line
a salad bowl with crisp, tender lettuce leaves and heap with mayonnaise
over the fruit; nuts and celery. This salad is delicious as well as orna-
mental.

CHICKEN SALAD.

Boil one chicken tender; chop moderately fine the whites of twelve
hard-boiled eggs and chicken; add equal qiiantities of chopped celery and
cabbage; mash the yolks fine, add two tablespoonfuls of butter; two
of sugar, one teaspoonful mustard; pepper and, salt to taste; and lastly
one cup good cider vinegar. Pour over the salad and mix thoroughly.
If no celery is at hand, use chopped pickled cucumbers or lettuce and
celery seed. This may be mixed two or three days before using.

POTATO SALAD.

One cup cider vinegar with a little salt and a little water, one-half
cup granulated sugar, boil one tablespoonful flour (Burst's Best), one
teaspoonful mustard, one large tablespoonful butter, rub all together to
a smooth paste with water; stir all into the vinegar; beat up one egg and
stir in after fire is turned off; put to cool. Thin with cream or milk.
Boil the potatoes and let cool, cut up in dice; add celery and onion to
taste. Salt. Use white pepper.

Home Telephone 4842

Bell. East 42

MORRIS & SONS

Funeral Directors

Automobile and Horse Drawn Vehicles
Coaches for All Occasions

Chapel in Connection

1809 East Third Street

Dayton, Ohio

Matthews the Florist

^JTnDi^Q /Phillips Hotel

Greenhouses and Nurseries in
Riverdale

His Slogan— " It Pays to Please"

Phone Main 2567

Miss Tiffany

Waists, Blouses, Neckwear, Handker-
chiefs, Hosiery, Laces, Veilings,
Chiffons, Nets, Trimmings.

43 Fourth St. West, Dayton, O.

AMERICAN

Loan and Savings Association

Davies Building, Third Floor

For more than forty years this association has paid to its depositors regularly every
six months the highest dividends that could be earned through prudent business. In
that time no man has lost a dollar of his money entrusted to us, and no one has been
put to expense or suffered loss in obtaining his money when it was wanted. We loan
on first mortgages, only, have a Safety Fund ample for protection under any conditions,
and consider our certificates as good, for all practical purposes, as Government Bonds.

Samuel W. Davies, Pres. Frank M. Compton, Sec'y & Atty.

PATRONIZE OUR ADVERTISERS

PINEAPPLE AND CHEESE SALAD.

Take nice crisp lettuce leaves ; place sliced canned pineapple cut in rings
on the leaves. Fill the center with cheese and celery cubes, mixed with
mayonnaise dressing. Sprinkle with English walnuts, and serve.

SALMON SALAD.

One can salmon; take out the bones and mash well. Chop eight small
pickles ; chop one cup cabbage ; eight butter crackers rolled fine ; four hard-
boiled eggs.

Dressing. One tablespoonful flour, two tablespoonfuls sugar, two table-
spoonfuls prepared mustard; a lump of butter the size of a walnut. Mix
well, then add one-half cup of vinegar. Put in vessel; let it boil; stir all
the time, and then pour this over the salad; mix well. Salt and pepper
to taste.

COLD SLAW.

Beat the yolks of two eggs, one-half pint cream, two tablespoonfuls of
vinegar, one tablespoonful of celery seed, one teaspoonful salt, a little
pepper, a piece of butter the size of a walnut. Mix together and put in a
sauce pan; stir until it boils; chop cabbage fine and pour the mixture
over while hot. Let stand until cold before serving.

Dressings for Salads

MAYONNAISE DRESSING.

One egg, one small teaspoonful salt, one small teaspoonful mustard ; three
large tablespoonfuls of sugar, one-half cup of vinegar, butter the size of
a walnut. Beat the egg well with the sugar, mustard, salt and stir in
vinegar slowly; butter drop by drop. Cook in double boiler and stir
constantly.

CREAM DRESSING FOR COLD SLAW.

Two tablespoonfuls of whipped sweet cream, two of sugar and four
of vinegar; beat well and pour over the cabbage, previously cut very fine
and seasoned with salt.

SALAD DRESSING.

One egg beaten fine, one-half cup sugar, one-half cup vinegar, butter

size of a big walnut; cook all together.

Sandwiches

LETTUCE SANDWICHES.

Cut thin slices of bread and butter lightly; have fresh, crisp lettuce
leaves spread with mayonnaise dressing, and spread between layers of
bread.

HAM SANDWICHES.

One-half pound boiled ham ; four hard-boiled eggs ; chop fine ; season
with a little onion juice and a dash of cayenne pepper; add vinegar
enough to spread; place between layers of bread.

NUT SANDWICHES.

Thin slices of entire wheat bread cut circular and buttered. The fill-
ing should be made of chopped, roasted and salted peanuts mixed witli
sufficient mayonnaise to spread.

CLUB SANDWICHES.

Three slices of bread thinly cut in any desirable shape, toasted and
buttered, are the basis of the club sandwich. Place a lettuce leaf on the
lower slice, and on its top put slices of chicken breast, then put another
slice of toast on top of that with another leaf of lettuce, followed by thin
slices of breakfast bacon, topped with a third slice of toasted bread. Finish
the sandwich Math thin slices (lengthwise) of small pickles on top of the
last slice of toast. The toasted bread and the breakfast bacon should
be hot.

OLIVE SANDWICHES.

Thin slices of bread, evenly buttered, cut hexagon shape. Between
each two slices place a layer of ISTeufchatel cheese mixed to a paste with
equal quantities of cream and salad dressing and covered thickly with
chopped olives.

KIMONO SANDWICHES.

Three pimentoes, two hard-boiled eggs, one-half pound New York
cream cheese, one teaspoonful chopped onion, one-fourth teaspoonful red
pepper, one-half teaspoonful salt. Chop all fine and mix with a dressing
made of one tablespoonful of sugar, one egg, one tablespoonful of butter,
four tablespoonfuls vinegar, one-half cup sweet milk, one tablespoonful
(Burst's Best) flour. Boil, spread between thin slices of buttered bread.

DEVILED HAM SANDWICHES.

Three boxes of deviled ham, the five-cent boxes ; three hard-boiled eggs :
four sweet pickles ; two spoonfuls of prepared mustard. Mix well and serve
between fresh buns or bread. Use lettuce leaves if you have them.

RIBBON SANDWICHES.

Take three square, thin slices of white bread and two corresponding
slices of entire wheat. Butter them and place between each two slices, the
white bread being on the outside, a filling made of eggpaste. Take a sharp
knife and cut crosswise into thin slices, each five (3 white, 2 entire wheat)
slices of bread cut into six sandwiches.

Eggpaste is prepared by mashing the yolks of three hard-boiled eggs
to a paste and adding two tablespoonfuls of salad dressing and pepper and
salt to taste.

APPLE SANDWICHES.

Two thin slices of bread buttered. Between them place a thin slice of
a tart apple, which has been steeped for an hour in a mixture of lemon
juice and sugar.

CHICKEN SALAD SANDWICHES.

Between two thin, oblong slices of bread, buttered, place a layer of
chicken-salad on a lettuce leaf. In making chicken-salad for sandwiches,
chop the chicken and celery much finer than for ordinary purposes.

Relishes

CHILI SAUCE.

Eight quarts of tomatoes, three cups of peppers, two cups of onions,
three cups of sugar, one cup of salt, one and a half quarts of vinegar,
three teaspoonfuls of cloves, same quantity of cinnamon, two teaspoon-
fuls each of ginger and nutmeg; boil three hours; chop tomatoes, pep-
pers, and onions very fine; bottle up and seal.

COLD CHILI SAUCE.

One-half peck of ripe tomatoes, scaled and peeled; twelve medium-
sized onions, nine red peppers, four cups of sugar, four cups of vinegar,
one-half cup Shaker salt, two tablespoonfuls ground cinnamon, two table-
spoonfuls ground allspice, one tablespoonful ground cloves. Mix all to-
gether and put vinegar in last. It is then ready for use. It will keep
without sealing.

CORN SALAD.

One dozen ears of com, twelve mangoes, eight onions, one head of cab-
bage, one stalk of celery, three pints of vinegar, two cups of sugar, two
tablespoonfuls of mustard seed, one teaspoonful turmeric powder, one table-
spoonful salt. Boil twenty minutes.

TOMATO RELISH

Chop one peck of green tomatoes, add one-half cup salt and drain.
Add two cups chopped celery, six onions, four green peppers, two cups
sugar, two ounces of white mustard seed, one quart of vinegar. Do not
cook if to be kept in a dark place. Will not need to be air tight.

GREEN TOMATO PICKLES.

One gallon of green tomatoes sliced. Let them stand in salt over night.
In the morning strain and heat to the boiling point. One quart of vinegar,
two pounds sugar, cinnamon and cloves to taste. Cook until tender and
seal.

MIXED MUSTARD PICKLES.

Four quarts each cucumbers and onions; two large cauliflowers; two
pounds brown sugar; one-fourth pound mustard; one gallon vinegar; five
cents turmeric powder; one cup flour. Soak vegetables over night in salt
water, breaking the cauliflower in small pieces. If cucumbers and onions
are small do not cut. In the morning drain and cook until tender, in
equal parts of vinegar and water. Put two quarts of vinegar and water
on to heat; mix the mustard, flour, and tumeric powder to a smooth paste
with one pint of cold vinegar. Stir into the scalding vinegar; drain the
pickles from the mixture in which they were cooked. Put them in the
mustard mixture as soon as it thickens, but do not boil. Just let all come
to the boiling point; remove from the fire and put into jars while hot.
Other vegetables may be added as liked.

CHILI CON CARNL

One can tomatoes; one can kidney beans; eight onions fried with one
pound of hamburger; salt and red pepper. One-half bottle catsup.

COLD PICKLES.

One-half gallon of vinegar, one-half cup salt, scant, one-half cup
ground mustard, ten cents' worth of saccharine. Wash and wipe pickles
dry, pack in jar, add above ingredients. Make a paste with mustard before
adding all the vinegar. A piece of horse radish may be added.

PEPPER HASH.

Eight red m^angoes, eight yellow mangoes, eight green mangoes, one
dozen onions, two heads cabbage, three hot red peppers. Grind and salt
over night. Press through sieve, add one and one-half pints of sugar, four
tablespoonfuls celery seed, four tablespoonfuls mustard seed, three pints
of vinegar. Bottle cold.

TOMATO CATSUP.

Boil one bushel of tomatoes. Let them stand all night, then take
through a sieve. Add one pint of vinegar; two pounds sugar; one-half
cup salt; five cents whole mixed spice; five cents ground cloves, allspice,
and cinnamon mixed; eight large onions ground; red pepper to suit taste,
boil down one half. Tie spices in a bag.

Bread and Rolls

"This week my husband has been heavy, sour and sad,
Kinsman to grim and comfortless despair,
And now I find the cause therefor — •
The bread was bad."

— Shakespeare.

SALT RISING BREAD

Stir two tablespoonfuls corn meal and one-half teaspoonful salt into
one-half pint of hot water. Cover the dish and set in a warm water bath
at about 160 degrees Fahrenheit, and keep it thus for five or six hours.
Then scald one quart of milk and let it get lukewarm ; add one teaspoonf ul
salt and enough flour (Burst's Best) to make a batter that will drop from
the spoon. Beat well, pour in the salt and meal rising, beat, cover and
set in a pan of warm water about two hours. Then mix in flour (Burst's
Best) to make a dough thick enough to knead. Knead until smooth and
elastic. Mold into loaves, (this recipe will make four) cover with a clotli
and let rise in a warm place. Bake about an hour in a moderately quick
oven.

PLAIN WHITE FAMILY BREAD.

In the evening, soak one cake of Fleischmann's Yeast half an hour in i
cup of water warmed. Peel and boil one pint of sliced potatoes in one
quart of water. When done, pour water over one pint of sifted flour
(Burst's Best) mixed with one handful of salt and one-half cup of sugar.
Mash the potatoes and stir in the above mixture. When cool, stir in the
cup of yeast, and put in a warm place until morning. Sift some flour
(Burst's Best) in a bread pan, empty the sponge which was made the
previous evening and knead until it does not cling easily to tlie hands..

R. J. CONNELLY, President JOS. M. GEYER, Sec. and Treas.

The P. M. Harman Co.

Carpetlngs, Rugs, Draperies,
Wall Papers, Frescoing,
Furniture, Etc., Etc. -:- -:-

30-32 N. Main Street Dayton, Ohio

SATISFACTION

A good meal together with the knowledge of having a Savings
Account with interest compounded at

The Market Savings Bank

Wayne Avenue and Richard Street Dayton, Ohio

A. HO

Druggist

BOTH PHONES

314 Xenia Avenue, Corner Viot Street
DAYTON, OHIO

Home Phone 2942 Bell Phone 20M

LEONARD DAUT

Meats and Provisions

S. W. Cor. McLain and Allen Streets
DAYTON, OHIO

PATRONIZE OUR ADVERTISERS

Cover with a cloth and let rise until it doubles itself. Make into loaves,
allowing room for each loaf to double itself and let rise again, and bake
one hour in a moderate oven.

PARKER HOUSE ROLLS.

Three cups scalded milk; four tablespoonfuls butter; three tablespoon-
fuls sugar; one teaspoonful salt; eight cups sifted flour (Burst's Best),
one cake Fleischmann's yeast; dissolved in one-fourth cup liikewarni water.
Pour scalded milk over the salt, sugar, and butter. When lukewarm, beat
in four cups of flour. Mix well and add the dissolved yeast. Cover closely
and let rise in a warm place. When light add enough flour to knead (four
cups). Cover, let rise until light. Boll out to one-half inch thickness.
Shape with a biscuit cutter; brush each shape with melted butter; crease
through the center, fold over and press the edges together. Place in a but-
tered pan, one inch apart and let rise until very light ; then bake in a brisk
oven fifteen minutes.

CORN BREAD.

One pint of sour milk ; two eggs, one-half teacup of sugar, one-half
tin cup flour (Burst's Best), one teaspoonful soda, one teaspoonful salt,
butter size of an egg, finish with corn meal. Bake thirty minutes.

MUFFINS.

Sift two cups of flour (Burst's Best), one-half teaspoonful salt, twn
teaspoonfuls baking-powder, one teaspoonful sugar, one cup milk. Rub in
the hand one teaspoonful butter. Beat two eggs very light without
separating. Add the milk; pour over the dry ingredients; beat well and
bake in muffin pans about twenty-five minutes, in quick oven.

LOVERS' KNOTS.

One cup scalded milk, two tablespoonfuls sugar, one-half teaspoonful
salt, one-half cake Fleischmann's Yeast dissolved in four tablespoonfuls
of lukewarm water, two tablespoonfuls of melted butter; one e<yg; grated
rind of one-half lemon; and flour (Burst's Best).

Way of Preparing. Add sugar and salt to the milk. When lukewarm.
add the dissolved yeast, and one and one-half cups flour (Burst's Best).
Cover and let rise. When light, add the well-beaten egg, lemon rind, and

butter; then enough flour to knead; let rise again. Eoll out into sheet one-
half inch thick, cut into strips one-half inch wide, and nine inches long,
take up each strip and tie into knot. Place in a buttered pan, allowing
some space between each two; let rise until light, and bake in a hot oven
from fifteen to eighteen minutes.

RAISIN BREAD.

One cake Fleishmann's yeast, one pint milk scalded and cooled, four
and one-half cups flour (Durst's Best), one cup raisins, one-half cup
sugar, one-half teaspoonful salt, three tahlespoonfuls butter, two eggs.

Dissolve yeast and one tablespoonful sugar in one-half glass lukewarm
water about ten minutes. Add to milk the yeast, and one and one-halF
cups flour. Beat, set in warm place one hour. Add sugar, butter, and
eggs well creamed, salt the remainder of flour, knead lightly and add
raisins. Let rise one and one-half hours. Make into loaves (three) and
bake forty-five minutes.

RAISIN OR CURRANT BREAD.

One quart of the sponge as for plain bread, one egg, one-half cup sugar,
one-half cup shortening, one cup seeded raisins washed and rolled in flour
(Burst's Best). Knead same as plain bread, using less flour (Burst's
Best), and bake in a moderate oven.

GRAHAM BREAD.

One cake yeast (Fleischmann's) ; one cup milk scalded and cooled;
one cup lukewarm water; four tahlespoonfuls light brown sugar or mo-
lasses; two tablespoonfuls lard or Imtter melted; four cups graham flour;
one cup sifted white flour (Burst's Best) ; one teaspoonful salt. Bissolve
the yeast and sugar or molasses in lukewarm liquid. Add lard or butter,
then flour, gradually or enough to make a dough that can be handled,
and the salt. Knead thoroughly, being sure to keep the dough soft. Cover
and set aside in a warm place to rise, for about two hours. When double
in bulk, turn out on kneading board, mold into loaves, and place in well-
greased pans, cover and set to rise again al)0ut one hour, or until light.
Bake one hour in a slower oven than for white bread. If wanted for over
night use one-half cake of yeast (Fleischmann's), and an extra half -tea-
spoonful of salt.

BOSTON BROWN BREAD.

Four cups graham flour; one cup yellow corn meal; one teaspoonful
salt; one cup molasses; one cup sour milk; one cup hot water; one cup
cold water; two teaspoonfuls soda. Mix in order given, dissolving the
soda in the hot water. Divide into four one-pound baking-poM'der cans
with tightly-fitting covers. Steam three hours or bake slowly one and one-
half hours.

BAKING-POWDER BISCUIT.

One pint flour, (Burst's Best) three level teaspoonfuls baking-
powder, one-fourth teaspoonful salt, one level tablespoonful lard or butter,
one cup milk. Sift baking-powder and flour together; add salt; rub into
this the lard or butter and one cup of milk. Roll out and cut into small
biscuits. Bake ten minutes in hot oven. For one quart of flour, double
the quantity.

BAKING-POWDER SHORT CAKE.

Two cups of flour (Burst's Best), three level teaspoonfuls baking-
powder, one-half teaspoonful salt, one egg, one-half cup milk, one-fourth
cup butter, one-half cup sugar, one quart berries. Mix all dry things;
then rub in butter, then milk and eggs mixed.

NUT BREAD, FOR SANDWICHES.

Four cups flour (Burst's Best) ; sifted four times; one egg; three-
fourths cup granulated sugar; one and one-half cups milk; one teaspoon-
ful salt; four teaspoonfuls baking-powder; one cup of nuts chopped fine.
Bake forty-five minutes.

BUCKWHEAT CAKES.

One cake Fleischmann's Yeast, two cups lukewarm watei, one cup
milk, scalded and cooled, two tablespoonfuls light brown sugar, two cups
buckwheat flour, one cup sifted white flour (Burst's Best), one and one-
half teaspoonful salt. Bissolve yeast in sugar in lukewarm liquid. Add
buckwheat and white flour gradually and salt. Beat until smooth. Cover
and set aside in warm place to rise — about one hour. When light, stir
well and bake on a hot griddle. If wanted for over night, use one-fourth
cake yeast, and an extra half -teaspoonful salt. Cover and keep in a cool
place.

PANCAKES.

Two cups of flour (Durst's Best), sifted with two teaspoonfuls of bak-
ing-powder; six eggs; one saltspoonful of salt; milk to make a thin batter.
Beat the eggs lightly ; add salt, two cups of milk, then the whites and flour
alternately with milk, until the batter is of the right consistency. Run a
teaspoonful of lard over the bottom of a hot frying-pan, pour in a large
ladleful of batter and fry quickly,

CHEAP PANCAKES.

One pint of sour milk, one level teaspoonful of soda and a pinch of
salt. Beat well, add flour to make a thin batter. Bake in a hot frying-pan,
previously greased with good lard.

OATMEAL FRITTERS.

One pint of cold rolled oats or oatmeal, previously cooked and cooled,
two well-beaten eggs, saltspoonful salt. Beat lightly and pour a large
tablespoonful of batter into a hot frying-pan and fry quickly, being cau-
tious not to burn.

CORN MUSH.

Into four quarts of boiling water salted to taste, stir one and a half
quarts of meal, letting it sift through the fingers slowly to prevent lumps,
adding a little faster towards the last, until as thick as can be conveniently
stirred with one hand. Let boil slowly until done and turn out in a square
pan to cool, and you have an excellent food to fry for breakfast. This can
be prepared in the evening and part of it served with cream.

Pies

GOOD PIE CRUST.

One cup flour (Burst's Best), one-half cup butter and lard mixed,
a pinch of salt. This is enough for one pie, upper and lower crust. Apple
pie or fruit pie of any kind should be baked one-half hour.

CHOCOLATE PIE

One cup sugar, two layers of a cake of sweet chocolate, three eggs, two
cupfuls sweet milk, two tablespoonfuls flour (Burst's Best). Put on the
stove and stir until thick. This is siifficient for two pies. Bake the crust
before putting in the filling. Beat the whites of three eggs; put in two
tablespoonfuls powdered sugar; spread on the pie and put in the oven to
brown.

COCOANUT PIE

Four tablespoonfuls sugar, two cupfuls of milk, one-fourth cupful
cream, two tablespoonfuls com starch, two eggs, one-half of cocoauut,
one-half teaspoonful vanilla extract.

Grate the cocoanut ; scald the milk ; beat the yolks of the eggs light
with the sugar; add the corn starch and mix with the scalded milk. Cook
and stir until it thickens. Take from the fire and add the cream and
cocoanut; put away until cool. Beat the whites of the eggs to a stiff
dry froth, add to the custard with the vanilla extract. Bake the bottom
crust and brush it over with the whites of eggs. Put in custard and
brown in a quick oven. Let the pie cool before serving.

BUTTER SCOTCH PIE

Two cups of brown sugar, one cup of hot water, two tablespoonfuls of
butter. Boil to a thick syrup. Beat the yolks of three eggs and three
tablespoonfuls of flour (Burst's Best), two cups of milk; stir into the
syrup and make like custard. Beat whites of eggs and put on top ; l)rown
in oven. Bake the crust before putting in the filling.

SQUASH PIE

Two teacups of baked squash, three-fourths of a teacup of brown
sugar, three eggs, two tablespoonfuls molasses, one teaspoonful melted but-
ter, one teaspoonful ginger, one teaspoonful cinnamon, two teacups full of
milk, a little salt. This makes two pies.

CREAM PIE.

Pour a pint of cream upon a cup and one-half of powdered sugar.
Let stand until whites of three eggs have been beaten to a stiff froth ; add
this to the cream and l)eat up thoroughly. Grate a little nutmeg over the
mixture and bake in two pies without upper crust.

PUMPKIN PIE.

Wash the pumpkin cut in halves, remove the seed, and invert each half
in a roaster, and place in the oven and bake until done. Remove the
pulp, run through the colander or fruit press. To one pint of pumpldn,
mix one tablespoonful melted butter, two tablespoonfuls flour (Burst's
Best), one teaspoonful cinnamon, one-half of a level teaspoonful of ginger,
one-quarter teaspoonful gi'ated nutmeg, one and one-half cups of sugar,
three eggs (yolks and whites beaten separately), one quart of rich milk.
Line the dish with good crust and pour in the above filling which is suffi-
cient for two pies.

CRUMB PIE.

Line the dish with a good crust, pour a cup of l)rown sugar, dissolved
in one cup of water and a pinch of soda. One cup of flour (Burst's Best),
mixed with one teaspoonful of l)aking-powder. Rub one tablespoonful of
butter into dry ingredients and scatter over top of sugar and Avater and
bake slowly.

LEMON CUSTARD PIE.

Yolks of three eggs, two cups of sugar, butter size of an egg, juice and
rind of one lemon, two taldespoonfuls of corn starch, and two pints of
boiling water. Place on the fire to boil until thick, stirring constantly.
Then pour in baked cnist. This is sufficient for two pies. Beat the whites

Hlgh-Grade Wall Paper and Always something new Painter's and Paper Hanger's

Interior Decorations Supplies

The Poeppelmeier Company

Wall Paper, Paints, Glass, Linoleum, Oil
Cloth, Window Shades

412-414-416-418 S. Wayne Avenue
S^ore^VrnSo'"" Dayton, Ohio

-:- AURORA PAINT -:-

spartan Art Stains — Art Wall Firasli — Varnislies — Calcimo
Wall Finisk — Glass — Etc.

THE DAYTON PAINT SUPPLY CO., '''^'^''lE^I^^i ^'''^

N. W. Corner Fifth and Jackson Streets
Bell Phone, Main 308 Home Phone 2308

"^"^ VAL HEGMAN JOHN C. KLINGES

30 Years with D. Leonhard's Son

Hegman & Klinges

Dealers in and Manufacturers of

Harness, Trunks, Bags and Suit Cases

Every Requisite for the Horse and Traveler

REPAIRING OF ALL KINDS PROMPTLY
ATTENDED TO

9 and 11 South Jefferson Street

Rear Merchants National Bank, Odd Fellows Temple

Bell Phone, Main 4573 DAYTON, OHIO

You are extended an inviiaiion to use the facilities of

THE FOURTH NATIONAL BANK

N. E. Cor. Third and Jefferson Streets Dayton, Ohio

FOR YOUR BANKING -:-

Safe Deposit Boxes for Rent

PATRONIZE OUR ADVERTISERS

of the eggs, add slowly two tablespoonfuls of powdered sugar, spiead on
the pie and place in the oven to brown.

LEMON TARTS.

Mix well together the juice and grated rind of two lemons, two cups
of sugar, two eggs, and the crumbs of sponge cake. Beat all together until
smooth, put into twelve patt)^ pans lined with puff paste and bake until the
crust is done.

APPLE SAUCE PIE.

One and one-half pints apple sauce, one-half pint sugar, one teaspoon-
ful corn starch, pinch of salt, little lemon juice and rind, three eggs
beaten separately, adding the whites last. Bake in a slow oven ten min-
utes. This is sufficient for two pies.

APPLE PIE.

Line the dish with a good crust and fill with ripe apples peeled and
sliced thin, regulating the quantity of sugar used by their sweetness. One
tablespoonful of butter, two of water, and a little flour sprinkled over the
top before placing on the upper crust, improves the taste.

CHERRY PIE.

Line the dish with a good crust and fill with ripe cherries, regulating
the quantity of sugar you scatter over them by their sweetness. Sprinkle
a tablespoonful of sifted flour over them, cover and bake.

MINCE MEAT.

Two bowls chopped apples, two liowls chopped meats, one-fourth pound
chopped suet, the grated juice and rind of one lemon, two teacups of
molasses, one large teaspoonful of cinnamon, one large teaspoonful cloves,
one nutmeg grated fine, one pound seeded raisins, one-half pound currants,
one-fourth pound citron cut fine, one quart of boiled cider, and sugar and
salt to taste.

IMITATION MINCE MEAT.

One-half peck green tomatoes, one-half peck apples, six cups granu-
kted sugar, two cups brown sugar, two pounds raisins, one pound currants,

two cups of suet, two tablespoonfuls of ciimamon, one teaspoonful ground
cloves, one nutmeg, and one-third cup vinegar. Grind and salt tomatoes
over night, squeeze out the liquor in the morning; pour scalding water
over the tomatoes, and let them simmer ten minutes; squeeze out again
and mix all ingredients together. Add a good pinch of salt, let boil slowly
for one hour. Seal in jars. This makes six quarts.

Cakes

They talk about a woman's sphere as

though it had a limit;
There's not a place in earth or heaven,
There's not a task to mankind given,
There's not a blessing or a woe.
There's not a whispered yes or no,
There's not a life or birth.
That has a feather's weight of worth,
Without a woman in it.

WHITE CAKE.

Whites of five eggs beaten stiff, and added last to the remaining in-
gredients. TwO' cups of sngar, one-half cup butter, one-half cup warm
water or milk, one-half teaspoonful vanilla, one-half teaspoonful lemon,
two teaspoonfuls of baking-powder, two cups of flour (Burst's Best).

HICKORY NUT CAKE.

One cup of chopped hickory nuts, one and one-half cups sugar, one-
half cup butter, two cups flour (Durst's Best), three-fourths cup sweet
milk, two teaspoonfuls baking-powder, one teaspoonful vanilla, whites of
four eggs beaten well. Bake as solid cake in moderate oven.

FIG CAKE.

One cup sugar, whites of four eggs, one-third cup butter, two teaspoon-
fuls baking-powder, one-third cup water, one and one-half cups flour
(Durst's Best).
Gold Part.

One-half cup sugar, one-third cup of butter, one-fourth cup water,
one-fourth teaspoonful baking-powder, three-fourths cup flour, yolks of
three eggs, one-half pound of figs cut fine, cinnamon and allspice to taste.

FRUIT CAKE.

One pound brown sugar, one-half cup bittter, one cup sweet cream,
four eggs, one and one-fourth pounds flour (Durst's Best), two pounds

raisins, two pounds currants, ten cents worth citron, one teaspoon ful
each of allspice, cinnamon, and nutmeg, and three teaspoonfuls baking-
powder.

BLACK CHOCOLATE CAKE.

Two cups bro\\Ti sugar, one-half cup butter, two eggs, one-half cup
sour or buttermilk, and beat all together. Dissolve one small teaspoonful
of soda in one-half cup hot water. Grate one-third cake Baker's Choco-
late, stir in with hot water and soda, two heaping cups of sifted flour
(Burst's Best), one teaspoonful vanilla. Bake very slowly. Can be made
a layer cake or a loaf cake.

MARBLE CHOCOLATE CAKE.

One and one-half cups of sugar, one-half cup butter beaten to a cream.
One cup of water, three level cups of sifted flour (Burst's Best), two
rounded teaspoonfuls baking-powder, flavored to taste, whites of four
eggs well beaten. Take out one cup of the mixture, add three teaspoonfuls
of cocoa, one-half teaspoonful cinnamon, one-half teaspoonful allspice,
little grated nutmeg, one-half cup seeded and chopped raisins, two table-
spoonfuls of chopped English walnuts. Place a layer of white mixture
in the bottom of the pan, then a layer of dark, then a layer of the first.
Then place in a moderate oven. Bake forty-five minutes.

ONE EGG CAKE.

One heaping cup flour (Burst's Best), one cup sugar, one teaspoonful
baking-powder, mix together dry. Break one egg into a cup with one-
fourth cup of butter; finish filling the cup with sweet milk. Mix all to-
gether, stir well; add flavoring. Bake as layer cake.

LEMON CAKE.

Two eggs, one cup sugar, one-half cup milk or water, scant one-half
cup butter, one and one-half cups flour (Burst's Best), two teaspoonfuls
baking-powder. Bake as layer cake.

Filling. Grated rind and juice of one lemon, two apples pared and
grated. Stir together and let come to a boil. Spread between s>nd on top
of cake.

CRUMB CAKE.

Two cups flour, one cup sugar, two teaspoonfuls baking-powder. Sift
all together. Eub with hand butter size of an egg. Take out one-half
cup of mixture or crumbs. Then add two well-beaten eggs and enough
sweet milk to make cake dough. Put in two cake pans. Sift one-half cup
of crumbs on top and bake.

CLOTH OF GOLD.

Five eggs, one coffee cup sugar, one cup sifted flour (Burst's Best),
one tablespoonful lemon juice, one-half teaspoonfiil lemon extract. Beat
the whites and yolks separately and thoroughly. Put the lemon juice in
the yolks and stir well and sugar in the whites, and put the eggs together.
Add flour, and last the flavoring. Start Avith oven as for bread and bake
forty-flve minutes.

ANGEL FOOD CAKE.

^^^lites of eleven small eggs or nine large ones, one and one-half cups
fine granulated sugar, one cup sifted flour (Burst's Best), four times
with one teaspoonful of baking-powder, one teaspoonful of vanilla. Whip
the whites to a firm stiff froth, put in lightly the sugar, then the flour
mixed with the baking-powder, lastly the vanilla. Pour into an ungreased
pan and bake in a moderate oven forty minutes.

SCRIPTURE CAKE.

Four and one-half cups First Kings, IV-22; (Flour)
One cup of Judges, V: 25, last clause; (Butter)
Two cups of Jeremiah, VI: 20; (Sugar)
Two cups of First Samuel, XXX: 12; (Raisins)
Two cups of Nahum, III: 12; (Figs)
Two cups of Numbers, XVII: 8; (Almonds)
Six cups of Jeremiah XVII: 11; (Eggs)
One cup of Judges, IV: 19, last clause; (Milk)
Six tablespoonfuls First Samuel, XIV : 25 ; (Honey)
Two teaspoonfuls Amos IV: 5; (Baking-Powder)
A pinch of Leviticus, 11:13; (Salt)
Season to taste of Second Chronicles, IX: 9; (Spice)

EGOLESS, BUTTERLESS, MILKLESS CAKE.

One cup raisins, one cup water, one cup sugar, one-half cup lard. Put
on stove and let come to a boil. Set aside to cool. When lukewarm, put
in two cups of flour (Burst's Best), one-half teaspoonful soda, one-half
teaspoonful each of cloves, cinnamon, and salt. Flavor to taste. Bake in
moderate oven one hour.

SAUSAGE CAKE.

One pound raisins, one pound brown sugar, one pound fresh sausage,
one teaspoonful nutmeg, one teaspoonful soda. Boil raisins ten minutes
and take one cup of water from the raisins. Put soda in this water.
Three cups of flour (Burst's Best). Bake one hour in a slow oven.

SPICE CAKES.

One and one-fourth cups of sugar, one-half cup shortening, one egg,
little salt, one cup sour milk, one teaspoonful soda, one cup chopped
raisins, one teaspoonful each of cinnamon, allspice, and cloves. Flour
(Burst's Best) enough to thicken.

GINGERBREAD.

One cup of sugar, one teaspoonful salt, one tablespoonful ginger, one
tablespoonful soda, three and one-half cups flour (Burst's Best), one cup
Orleans molasses, three eggs, one cup hot water, three-fourths cap lard or
butter. Mix together sugar, salt, and ginger, then the shortening. Add
molasses, and mix again. Then the eggs well beaten. Add flour and
lastlj' the hot water in which dissolve the soda. Bake in small pans.

Bell Phone East 232

Home Telephone 3613

Jackson & Whitmer

Funeral Directors

Private Motor Ambulance

Motor or Horse Drawn 1802 East Third Street

- - Equipment - - DAYTON, OHIO

Martin's Pharmacy

Ice Cream, Candies,
Drugs

Home Phone 3148 Cor. 5th and LaBeile Sts.

HERMAN SOEHNER

Sole Agent for — —

"GARLAND" STOVES AND RANGES
ALSO "STEWART" FURNACES

Special attention given to Roofing,
Spouting and Jobbing

Bell Phone Main 820
112 S. Jefferson St.

Home Phone 3820
Dayton, Ohio

-:- H. N. GAGEL - Seeds -:-

Implements and Hardware, Cyphers

Incubators, Poultry Supplies,

Bee Sundries.

EVERYTHING FOR THE FARM
No. 212 E. Third St.

Bell Main 1182 Home Phone 3182

PATRONIZE OUR ADVERTISERS

frostings

CARAMEL FROSTING.

One pound brown sugar, three tablespoonfuls water, boil until it spins
a thread. Have beaten whites of two eggs; add S3^rup very slowly, stirring
the eggs very quickly all the while. Beat thoroughly and spread on cake
quickly as possible.

ICING WITH CREAM.

Two cups of granulated sugar, one-half cup of cream or rich milk and
butter. Boil together and stir while boiling, until it will ball in cold
water. Beat hard when taken from the fire and spread between and on
top of cake.

WHITE FROSTING.

One cup granulated sugar, one-half cup water, boil until it spine a
thread. Have beaten white of one egg; add syrup very slowly; beat thor-
oughly and spread on cake.

Small Cakes

OATMEAL GEMS.

Two cups brown sugar, heaping cup shortening, two eggs beaten, one-
half cup milk (buttennilk or sweet milk), two and one-half cups of rolled
oats, scant two and one-half cups flour (Burst's Best), scant level teaspoon-
ful soda in the flour; heaping teaspoonful baking-powder, one-half pound
Griffin's Raisins, one teaspoonful cinnamon, one-half cup rolled nuts if
desired. Bake in gem pans or drop them in large pan and bake slowly.

DOUGHNUTS.

Two large coffee cups buttermilk or sour milk, three eggs, two cups of
sugar, three-fourths cup shortening, one teaspoonful salt, one teaspoonful
soda, one-half teaspoonful of lemon or cinnamon, flour to roll. Cut with
doughnut cutter and fry in hot lard. This will make seven dozen.

FRUIT JUMBLES.

Three eggs, two cups of sugar, one cup butter, one-half tup milk,
three cups flour (Burst's Best), three teaspoonfuls baking-powder, one
cup of currants, one-half nutmeg. Spread in shallow buttered tins, one-
half inch thick. Cut in squares while warm.

SUGAR CAKES.

Two and one-half cups sugar, one cup butter and lard, three eggs, one
sifter full of flour (Burst's Best), one tablespoonful baking-powder, one
pint sour cream, one teaspoonful soda and flavoring. Bake in slow oven.

EGGLESS GINGER CAKES.

One quart Orleans molasses, two teacupfuls of sour cream, one teacup-
ful of butter, one teaspoonful soda, two tablespoonfuls ginger, and a pinch
of salt and flour to roll.

CHRISTMAS COOKIES.

One pound flour (Burst's Best), one-half pound butter, one-fourth
pound sugar, six eggs, one teaspoonful rose water. Mix, roll about as
thick as finger. Cut into strips three inches long and form into an "S."

HICKORY NUT COOKIES-

One and three-fourths cups sugar, stirred into well-beaten yolks of
four eggs, and then into the beaten whites. Two cups of flour (Burst's
Best), one heaping teaspoonful baking-powder, two cups of hickory nut
kernels, cut in small pieces and rolled in flour. Mix quickly and thor-
oughly, and drop in small spoonfuls upon buttered and floured pans. Bake
moderately twenty minutes.

SPICE COOKIES.

Two cups of sugar, good one-half cup butter, two level teaspoonfuls
cinnamon, scant one-half teaspoonful cloves, one-half small nutmeg, two
well-beaten eggs, one cupful milk. Sift in two and one-half cups flour
(Burst's Best) with two heaping teaspoonfuls of baking-powder until it is
sticky enough to roll into balls. Eoll them in granulated sugar and bake
in a moderate oven.

Eggs

FRIED EGGS.

Heat omelet pan. Put in one tablespoonful butter; when melted,
slip in an egg, and cook until the white is firm. Turn it over once while
cooking. Add more butter as needed, using just enough to keep egg from
sticking.

POACHED EGGS.

Fill a saucepan three- fourths full with water; add salt and vinegar,
stir the boiling water vigorously. Break egg in cup and drop deftly into
eddy formed by swift stirring of water. When white is firm, remove with
buttered skimmer, trim and serve.

EGGS A LA GOLDENROD.

Three hard-boiled eggs, one tablespoonful of butter, one tablespoonful
flour (Burst's Best), one cup of milk, one-half teaspoonful of salt, one-
<eighth teaspoonful of pepper, five slices of toast, parsley. Make a thin
-white sauce with butter, flour, milk, and seasoning. Separate yolks from
whites of eggs. Chop whites finely, and add them to the sauce. Cut foiir
vslices of toast in halves lengthwise. Arrange on platter, and pour over
the sauce. Force the yolks through a potato dicer or strainer, sprinkling
over the top. Garnish with parsley and remaining toast, cut in points.

CREAMY OMELET

Four eggs, one-fourth teaspoonful salt, one-half cup milk, one-eighth
teaspoonful pepper, two tablespoonfuls flour (Burst's Best), one table-
spoonful butter. Melt butter; add flour, milk, and yolks of eggs, beaten
until lemon colored and thick. Beat whites until stiff, cut, and fold in
the first mixture. Add seasoning; pour into buttered pan, and cook until
golden brown. Turn on to a hot platter; garnish with white sauce and
parsley.

Chafing Dish
Delicacies

WELSH RAREBIT.

One tablespoonful butter, one teaspoonful corn starch, one-half cup
thin cream, one-half pound soft mild cheese, cut in small pieces, one-
fourth teaspoonful salt, one-fourth teaspoonful mustard, few grains of
cayenne, toast or zephyrettes.

Melt butter, add com starch, and stir until well mixed, then add cream
gradually, while stirring constantly, and cook two minutes. Add cheese,
and stir until cheese is melted. Season and serve on zephyrettes or bread
toasted on one side, rarebit being poured over untoasted side. Much of the
success of a rarebit depends on the quality of the cheese. A rarebit should
be smooth and of a creamy consistency, never stringy.

TOMATO RAREBIT.

Two tablespoonfuls butter, two tablespoonfuls flour (Burst's Best),
three-fourths cup thin cream, three-fourths cup stewed and strained to-
matoes, one-eighth teaspoonful soda, two cups finely cut cheese, two eggs,
slightly beaten, salt, mustard, and cayenne.

Put butter in chafing dish; when melted, add flour (Burst's Best).
Pour on gradually, cream, and as soon as mixture thickens add tomatoes
mixed with soda; then add cheese, eggs, and seasonings to taste. Serve,
as soon as cheese has melted, on graham toast.

ENGLISH MONKEY.

One cup stale bread crumbs, one cup milk, one tablespoonful butter,
one-half cup soft mild cheese, cut in small pieces, one egg, one-half tea-
spoonful salt, and a few grains cayenne.

Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese,
and when cheese has melted, add soaked crumbs, eggs slightly beaten,

and seasoning. Cook three minutes, and pour over toasted crackers which
have been spread sparingly with butter.

OYSTERS A LA THORNDIKE.

One pint oysters, two tablespoonfuls butter, one-half teaspoonful salt,
few grains cayenne, slight grating nutmeg, one-fourth cup thin cream,
yolks two eggs.

Clean and drain oysters. Melt butter, add oysters, and cook until
oysters are plump. Then add seasonings, cream, and egg yolks slightly
beaten. Cook until sauce is slightly thickened, stirring constantly. Serve
on zephyrettes or pieces of toasted bread.

JENKINS' CUT RATE DRUGS

Fifth and Ludlow
Third and Terry

Both Phones

Fifth and Wayne
Third and Broadway

Bell Phone Main 1833

Home Phone 4310

Acme Seed Go.

Headquarters for choice Seeds for
Garden, Lawn and Field

Complete line of Farm Supplies, Poultry Feed,
Remedies and Supplies.

Goods Right. Prices Right. Service Right.

Your Patronage Solicited.

21 E. Second St. Dayton, Ohio

CHRISTMAS SLIPPERS

for Men, Women and Children

Gypsy Boots for Women, Blue or Black
Velvet or Kid.

Men's Shoes.

Children's School or Dress Shoes.

AT LOWEST PRICES
QUALITY CONSIDERED

The Hutcheson Shoe Company

15 East Fifth Street

A GOOD COOK

must have a good stove. Here is one that
is recommended by almost all Good Cooks.

The

Clermont Gas Range

It is "Made in Dayton" by skilled work-
men and from the best material known to
stove manufacturers. Clermont Ranges
have been in use in Dayton for over
thirty years and most of the first ones
sold are still giving daily service.
Come in and let us demonstrate these
wonderful ranges.

They run in price from $20 to $42.

THE WAYNE STORE

'Dayton's Popular Furniture House"

123 East Fifth Street

MORRIS & SIMES— Men's Bootery

$4.00 to $8.00

Algonquin Hotel Building 23 South Ludlow Street

PATRONIZE OUR ADVERTISERS

Puddings

SNOW PYRAMIDS.

Beat to a stiff foam the whites of half-dozen eggs, add a small teacup-
ful of cmrant jelly, and whip all together again. Fill as many dishes half
full of cream as you have guests, dropping in the center of each dish a
tablespoonful of the beaten egg and Jelly in the shape of a pyramid.

TAPIOCA PUDDING.

Three ounces of tapioca, one quart of milk, two ounces of butter,
quarter of a pound of sugar, four eggs. Mix all ingredients together ex-
cepting tapioca, place on a small fire, and when the boiling point appears,
stir in the tapioca. Remove and pour over two sweet oranges cut fine.
If the fruit seems sour, add more sugar while cooking.

BANANA FRITTERS.

Use the doughnut recipe and place sliced bananas on a small piece of
the dough, wrapping the dough around the fruit, and fry in hot lard.
Sprinkle with powdered sugar.

APPLE SNOW.

Pare and core twelve large apples; fill opening with one cup chopped
hickory nuts, one cup sugar, one-half cup butter; fill pan one-half full
with water and bake in slow oven. When cold serve with whipped cream
flavored with vanilla.

JELLIED GRAPES.

A very delicate dish is made of one-third cup of rice, two cups of
grapes, half a cup of water, and two teaspoonfuls sugar. Sprinkle the
rice and sugar among the grapes, while placing them in a deep dish ; pour
on the water, cover closely and simmer two hours slowly in the oven.
Serve warm as sauce or cold as pudding.

APPLE MERINGUE.

Ten good-sized apples, the rind of one lemon, six ounces of sugar, two
tablespoonfuls of water, and boil until tender. Pulp the apples through a
sieve if necessary to free them from lumps. Pour into a dish that it will
not injure to set in the oven and yet suitable to place on the table.
Cover the sauce well with the beaten whites of three eggs; place in the
oven until the eggs have become a delicate brown.

APPLE DUMPLINGS.

Work together one quart flour (Burst's Best), one-half cup of lard,
one teaspoonful of salt, three teaspoonfuls baking-powder. Stir in milk
to make dough; cut in strips and roll around the apple; fill apples with
sugar (when the core has been removed), butter the tops and pour a little
Avater in the baking dish upon placing in the oven.

FAVORITE PEACH PUDDING.

Put whole peeled peaches in the l)ottom of a buttered dish and pour
over them a batter made of one cup of sugar, one cup milk, one egg, two
teaspoonfuls baking-powder, and flour (Burst's Best) to make a drop
batter; spread over the peaches, and bake a dark rich brown, turn from
the dish with peaches on the top and serve with cream or sweet sauce.

DELICATE PUDDING.

One can apricots, drain ofl: one and one-third cups of tha syrup, and
add juice of one lemon. Heat to boiling, and stir in sugar to taste sweet.
Bissolve three tablespoonfuls corn starch in enough water to make a thin
paste, turn quickly in boiling liquid and stir until thick, then cover and
cook ten minutes. Separate three eggs, to the white add pinch of salt,
whip to stiff froth and stir into mixture on fire; stir slowly for three
minutes, then take off and add two cups of apricots cut in bits, and one
cup of nuts, and turn into molds.

Serve with a sauce made as follows : To the yolks of eggs, add three
tablespoonfuls granulated sugar, and one and one-half cups of scalding
hot milk. Stir over fire in double boiler until thick, add teaspoonful of
vanilla.

WHIPPED CREAM.

One cup of cream, one-half cup sugar, and a little vanilla. Whip these
to a stiff froth and serve with kisses or macaroons.

QUEEN OF PUDDINGS.

One pint sifted bread crumbs, one quart milk, one cup sugar, yolks of
four eggs, butter the size of an egg, add grated rind of lemon. Bake until
done, do not boil, whip the whites of eggs to a stiff froth with five table-
spoonfuls sugar and juice of one lemon. Spread on top and brown.

SUET PUDDING.

Shred and chop one cup of suet, stone one cup of raisins, pick, wash,
and dry one Cup of currants. Beat the suet, one cup of sugar, and yolks
of two eggs until light, then add one cup of milk, three cups of flour
(Burst's Best), beat until smooth; add one tablespoonful cinnamon, one
teaspoonful salt, one-half of grated nutmeg, well beaten whites of the
eggs, and two teaspoonfuls baking-powder. Mix well; add fruit well
floured; turn into greased molds and boil three hours or more if needed.

ENGLISH PLUM PUDDING.

One pound of raisins, one pound of currants, one pound of suet, one-
quarter pound of citron, four eggs, one teaspoonful cloves, two teaspoon-
fuls cinnamon, one-half grated mitmeg, one wine glass of brandy, one
teaspoonful salt, one cup sugar, one cup milk; flour (Burst's Best) enough
to make a thick batter. Butter a pudding mold and boil four hours. Pour
a little brandy over the pudding and bring to table burning hot.

CRANBERRY SAUCE.

Cranberries, one quart ;
Hot water, one pint;
Sugar, one pint.
Wash cranberries. To a quart of berries, use a pint of hot water, and
a pint of sugar. Cover and cook quickly. When done, add sugar.

SAUCE FOR ALL.

One teacup sugar, one tablespoonful flour (Burst's Best), a lump of
butter the size of a walnut, one pint boiling water. Mix the dry in-
gredients and pour the boiling water over same. Place on stove and let
boil for five minutes. Flavor with nutmeg, cinnamon, or lemon. A little
vinegar added to this gives it an appetizing flavor.

Beverages

"May your coffee and slanders against you be ever alike — without grounds."

COFFEE.

Two heaping tablespoonfuls coJffee to one pint of boiling water.
Measure the ground coffee; mix with a little cold water to moisten it, also
a small quantity of egg or the shell of the egg. Put the mixture into a
heated pot and pour in the freshly-boiled water. Wlien it boils, remove to
the back of the stove. It is sometimes allowed to boil five minutes. Add
one-fourth cup of cold water; after standing a few miniites, it i.s ready to
serve. It should be served with cut-loaf sugar and hot milk or cream.

TEA.

One teaspoonful tea to one cup freshly-boiled water. Scald the teapot.
Place the tea in the teapot, pour freshly-lioiled water over it, then steep five
minutes. It may be served hot, or cooled and iced. Stir the tea before
serving.

COCOA.

One pint scalded milk, one pint boiling water, two tablespoonfuls pre-
pared cocoa, two to four tablespoonfuls sugar. Mix the cocoa and sugar in
saucepan, stirring the water gradually, and boil five minutes; add the
milk and cook five minutes longer, or until smooth and free from any raw
taste. Beat well with Dover egg-beater to prevent albuminous scum
forming.

COCOA FOR FIFTY PEOPLE.

One and one-half cups cocoa, one quart of cold water, two quarts of
boiling water, six quarts of scalded milk, three-fourths cup sugar, two tea-
spoonfuls salt. Mix the cocoa, sugar, and salt. Add cold water, and boil-
ing water, boil five minutes, add to scalded milk. Beat well with Dover
egg-beater and serve.

GINGER PUNCH.

One quart cold water, one cup sugar, one-eighth poiuid of canton
ginger, one-half cup orange juice, one-eighth cup lemon juice. Chop
ginger, add to water and sugar, hoil fifteen minutes, add fruit juice, cool,
strain, and dilute with crushed ice.

GRAPE JUICE PUNCH.

One cup grape juice, juice of one lemon, strain into juice and dilute
with ice water. Serve.

FRUIT PUNCH.

One-third cup lemon juice, one-third cup orange juice, one cup sugar,
and one pint water. Make syrup, add lemon and orange juice, one-third
cup maraschino cherries, and one-third cup mint. Chill and serve.

TEA PUNCH.

Six cups of water, one cup sugar, two teaspoonfuls of tea, four lemons,
and three oranges. Make tea, using two teaspoonfuls to three cups of
water. Boil remainder of water and sugar three minutes. Strain tea into
boAvl, add syrup and strained fruit juice. Dilute with more water and
chill with ice. Any acid fruit may be added.

LEMONADE.

One cup sugar, one-third cup lemon juice, one pint water. Make syrup
by boiling sugar and water twelve minutes. Add fruit juice, cool, dilute
with ice water to suit individual taste. Lemon syrup may be bottled and
kept on hand to use as needed.

"Turn failure into victory,

Don't let your courage fade,
And if you get a lemon

Tiist make the lemon aid."

Ices

PINEAPPLE ICE.

Two large pineapples, one and a quarter pounds of sugar, one quart
of water, juice of two lemons. Boil sugar and water together five minutes,
add grated pineapple and lemon Juice when cool, then freeze.

LEMON ICE.

Four lemons, one quart of water, one orange, one ponnd of sugar. Boil
the sugar and water, and then the rind of the lemons and oranges, which
have been cut in small pieces. Stand away to cool. Squeeze the lemoB
and orange into the syrup, then strain and freeze.

VANILLA ICE CREAM.

One quart of cream, one pint of milk, two cups of sugar, whites of
two eggs, one teaspoonful of vanilla. Mix the sugar with the cream and
milk, add flavoring and strain into freezer. Beat the whites to stiff froth
and add just before freezing.

PEACH ICE CREAM.

One quart of cream, one pint of milk, two cups of sugar, whites of two
eggs, one dozen ripe peaches. Pare and mash the peaches, let it stand;
add cream and milk just before freezing the beaten whites.

BANANA ICE CREAM.

One pint cream, one pint milk, one-half pound of sugar, yolks of three
eggs, four bananas. Scald the milk, add the beaten yolks and sugar; stir
till it thickens. Add cream and when cool the bananas, which should be
mashed through a fruit press. Freeze at once.

CHOCOLATE ICE CREAM.

One quart of cream, one pint of milk, two cups of sugar, two eggs
beaten light, five tablespoonfuls grated chocolate, rub smooth in a little
milk. Heat milk to mere boiling, pour in slowly beaten eggs and sugar;

then chocolate. Cook until it thickens, stirring constantly, cool, beat in the
cream, and freeze.

HOKEY POKEY ICE CREAM.

One can condensed milk, two tablespoonfuls corn starch, two quarts
of milk, one tablespoonful vanilla. Moisten corn starch with a little cold
milk, put remainder of milk in double boiler, and when hot, add corn
starch; cook a few minutes, then add condensed milk, and stand to cool,
add vanilla and freeze.

ITALIAN TUTTI FRUTTI.

One pound candied fruits, three lemons, four oranges, one quart of
water, one and a quarter pounds of sugar, one gill sherry wine, one table-
spoonful gelatine. Chop fruit fine and soak it in sherry wine; soak gela-
tine in one-half pint water, put one and a half pints of water, sugar, and
chipped yellow rind of two lemons and one orange on to boil five minutes ;
add gelatine, when cool, add juice of lemons and oranges, strain, and
freeze; then stir in the fruit and let it stand a half hour before using.

Use Parker's, K. & B. (Pink) Herb Tablets, 50c per box.

for Kidney and Bladder disorders, weak heart and nervousness, and the

Genuine Indian Herb Tablets

for Constipation, Headache, Rheumatism and Stomach
trouble. 50c and $1.00 size.

Mail orders receive prompt attention

GEO. H. PARKER

324 E. Fifth Street Dayton, Ohio

The Otterbein Efficiency Record

For Up-to-Date Sunday Schools

When ordering your Sunday-school supplies don't forget to include the Efficiency
Record.

The percentage system is the only fair one to compare the work of the different
classes. It does justice to both the large and small ones. This system is used in the
Efficiency Record. All efficiency percentages printed in red, everything else in black.

The binding is half leather, and the finest tinted ledger paper is used.
Two sizes.

No. 21, for 15 classes, price, .$1.00 No. 22, for 45 classes, price, .$1.50

U. B. PUBLISHING HOUSE Dayton, Ohio

The Dayton Ice Cream & Dairy Co.

Ice Cream, Perfectly Pasteurized Milk
and Cream, Creamery Butter, Cottage
Cheese and Buttermilk are our products.

748 South Main Street Both Phones

"The Most Delicious Coffee I Ever Tasted"

That's what you'll say after you have tried a pound of Our Special
Steel Cut Refined Coffee. All the chaff, dust and other injurious
parts removed by our New Hobart. STOP and SEE how it's done,
and the results, at

O. W. KEARNS, Fancy Coffee and Tea Stand

We give S. & H. Green Stamps 47 Arcade, 0pp. Trailer's Entrance

PATRONIZE OUR ADVERTISERS

Candies

DIVINITY.

Divinity needs careful supervision in measurements and cooking, and
a strong arm for beating the candy is most essential to its perfection.
Part One:

Take two cups granulated sugar, one cup syrup,
one cup vrater, one tablespoonful vinegar, one tea-
spoonful vanilla. Boil slowly without stirring until a
little hardens in cold water, then set aside to cool.
Part Two:

Eequires the white of an egg beaten stitf, boil one
cup granulated sugar and one-half cup water until it
threads, beat this slowly into whites of eggs, just as
for cooked icing. When part one has slightly cooked,
quickly turn in the part two and beat rapidly for
twenty minutes; put in two cups of English nuts or
pecans, stir gently into the mixture without breaking
the nuts.

PANUCHI.

Three cups of brown sugar, one cup of sweet milk,
three-fourths cup of nuts, three tablespoonfuls butter,
pinch of salt, pinch of soda, one teaspoonful of vanilla.
Boil this until a soft ball test. When almost cool,
put in nuts and vanilla, and beat until it begins to
harden, then pour out on buttered plate. Stir con-
stantly while cooking.

FUDGE.

Two cups granulated sugar, two-thirds cup sweet
milk, one tablespoonful butter, two tablespoonfuls
cocoa, one teaspoonful vanilla. Put butter in granite
66

PEPPERMINTS.

pan, when melted, add sugar and milk. Heat to boil-
ing, then add cocoa. Stir constantly until it is a soft
ball test. Then remove from fire, add vanilla. Let
stand until partly cool, then beat until creamy. WTien
mixture begins to sugar around edge pour into but-
tered pan.

One and one-half cup of granulated sugar, one-half
cup boiling water, and six drops oil of peppermint.
Put sugar and water into granite saucepan, and stir
until it is dissolved. Boil ten minutes; remove from
fire, add peppermint, and beat until a right consist-
ency. Drop from -tip of spoon on slightly buttered
paper.

FONDANT.

Take two cups granulated sugar, one-half cup of
water. Set over the fire until the boiling begins, then
remove the spoon. If any grains of sugar are thrown
up the sides of the pan while boiling is in progress,
remove with a brush, wet in cold water. Boil five
minutes and then add one-fourth teaspoonful cream
tartar. If you are using a Fahrenheit thermometer,
it should now register 238 degrees, the soft ball stage.
It may also be tested by means of a fork. Plunge the
fork into the syrup; if the syrup hairs, that is, forms
a hair like thread from the ends of the tines, it is suf-
ficiently cooked. Worhing the fondant. When the
sugar is done, turn out on a large platter, or a marble
slab, moistened with water. Allow to stand without
touching, until a dent can be made in the surface,
then with a spatula or wooden spoon work back and
forth until it is a creamy white paste. While still
soft and warm, knead as bread, then press into a bowl,
cover closely with wax paper and then a heavier paper.
Allow to stand in a cool place for twenty-four hours.
67

Using the Fondant.
Use the fondant from the bowl as desired. Flavor
to suit your own taste. It is possible to combine
flavors, nuts, and fruits in any way to suit one's in-
dividual taste. Often many new confections are main-
tained.

CHOCOLATE CARAMELS.

Two and one-half cups sugar, three-fourths cup
pure corn syrup, one-half cup butter, one-eighth
teaspoonful cream tartar, two and one-half cups whole
milk (not skimmed), two and one-half squares of
chocolate, one teaspoonful vanilla extract. Put the
sugar, pure corn syrup, butter, cream of tartar, and one
cup of the milk over the fire. Stir constantly, and
when the mass has boiled a few moments, gradually
stir in the rest of the milk. Do not let the mixture
stop boiling while the milk is being added. Stir ever)^
few moments and cook to 248 degrees Fahrenheit, or
until, when tested in cold water, a hard ball may be
formed; add the chocolate and vanilla, and beat them
thoroughly through the candy, then turn into two but-
tered pans. When nearly cold, cut into squares.

Household Hints

To Take Out Mildew,

Wet the cloth and rub on soap and chalk, mix together and lay in the
sun; or lay the cloth in buttermilk for a short time, take out and place in
hot sun; or apply lemon juice and treat in the same way.

To Remove Grease Spots from Silks, Woolens, Paper, Etc.

Grate thick over the spots French (or common will do) chalk, cover
with brown paper, set on it a hot flat iron, and let it remain until cool.
Eepeat if necessary. The iron must not be so hot as to bum paper and
cloth.

To Wash Chamois Skin.

Use a weak solution of soda and warm water; rub plenty of soft soap
into the leather; let it lie in the water two or three hours; then rub it
clean. Einse well in a weak solution of soda, warm water, and yellow
soap (rinsing in water would only make it stiff and hard) ; wring in a dry
towel; dry quickly, then pull about and brush it well.

To Clean Ribbons.

Dissolve white soap in boiling water; when cool enough to bear the
hand, pass the ribbons through it, rubbing gently so as not to injure the
texture; rinse through lukewarm water and pin on a board to dry. If the
colors are bright yellow, maroon, crimson, or scarlet, add a few drops of
oil of vitrol to the rinse water. If the color is bright scarlet, add a few
drops of muriate of tin.

Onion Odors.

When cooking onions set a tin cup of vinegar on the stove, and let it
boil, and you will smell no disagreeable odor.

Dirty Coat Collars.

Apply benzine, and, after an hour or more, when the grease has become
softened, rub it or remove with soap suds.

To Clean a Refrigerator.

Use bi-carbonate of soda dry on a damp cloth. Rub the zinc well with
it, and any musty smell will be destroyed.

Furniture Polish.

Take a small bottle, fill it two-thirds full with spirits of turpentine,
then fill the bottle up with the best linseed oil. Shake well, apply with a
very thin cloth, and wipe with the same.

Paint or Varnish.

Oil of turpentine or benzine will remove spots of paint, varnish, or
pitch from white or colored cotton or woolen goods. After using it, they
should be washed in soap suds.

Camphor.

Placed in trunks or drawers will prevent mice from doing them injury.
Placed with silverware will keep it from tarnishing.

Icy Windows.

Windows may be kept free from ice and polished by rubbing the glass
with a sponge dipped in alcohol.

Packing Away Furs.

All furs should be well switched and beaten lightly, free from dust and
loose hairs. Well wrapped in newspapers with bits of camphor laid about
them and in them, and put away in a cool dark place. If a cedar closet or
chest is to be had, place furs in that. In lieu of that, new cedar chips
may be scattered about. Never delay packing furs away until late in the
season, for moth will early commence depredations.

Improving the Lawn.

To rid the lawn of dandelions, put a drop of sulphuric acid into the
heart of each dandelion plant, being careful not to touch the surrounding
grass with the acid. One drop will suffice to destroy roots of small plants.
Large plants may need a second application.

Washing Fluid

Washing Made East.

Washing Fluid. — One box of concentrated lye, one ounce of salts of
tartar, two ounces of aqua ammonia, one-half pound of borax, six quarts
of water (soft preferred).

How To Prepare The Above. Boil one gallon of water. Go out doors
and turn lye into granite dishpan or a two-gallon crock. Wliile you are
doing this wear a closely-woven damp towel around your mouth and nos-
trils. Pour boiling water over lye, add the salts and borax, then the two
quarts of cold water and ammonia, and bottle at once. It must be kept in
a glass jar as it is so strong it will eat through the jug. If it is put in
Mason Jars, do not fill jars full, as it will spoil tops.

How To Use. Soak clothes in a tub nearly full of warm water into
which has been dissolved one teacupful of the washing fluid and make a
suds with melted soap. After they have soaked an hour or so in the morn-
ing wring them out and place in boiler one-half full of soft water. After
boiling twenty minutes take out and rinse through three waters.

GHKHrmcGuM

Dry Cleaning and Chan Drying

E. M. MENDENHALL

29 South Ludlow Street

Our work is the best and prices lower than others. We Dry Clean any gzo--
ment from the most delicate evening dress to household goods, rugs, carpets, etc

Phone sStShoL brings Our Auto to Your Door

Household Hints

Pickles of vinegar will not keep in a jar that has ever had any kind of
grease kept in it.

Clam shells are mare convenient for scraping pots and kettles than a
knife, requiring less time to remove the burnt surfaces.

If grease is spilled on the kitchen jfloor or table, cold water poured on it
at once will prevent the spot from soaking into the wood.

If the ceiling becomes smoked from a lamp wash off the blackened sur-
face with a little weak soda water.

Lamp chimneys may be quickly cleaned by rubbing them with a clean
soft cloth and polishing with a piece of newspaper.

A scorch mark, if not too heavy, may be removed by moistening with
water and laying in the sun. Repeat the moistening two or three times
until the spot disappears.

A whisk broom is just the thing to clean a horseradish grater.

"Wood ashes put in a woolen bag and placed in the water will make
hard w^ater soft.

A special broom should be kept for kitchen and pavements.

Drain pipes should be regularly cleaned at least once a week, with lime
water, carbolic acid, or chloride of lime.

"Prayerfully, carefully,
We've told you how to cook —
Soup, fish, vegetables, and meat,
And other things good to eat.

Bread and Rolls — Pies and Cake,
Most anything you care to make.
Salads and Puddings — Beverages and Ices,
Afford a meal at very low prices."

"The book is completed
And closed, like the day ;

And the hands that have written
Lay it away.

Cover the embers,

And put out the light ;
Toil comes with the morning,

And rest with the night."

NOTES

1(>

NOTES

THE FARADOR

A remedy for every curable disease.

No drugs—no battery. First cost
the only cost— lasts a lifetime.

Call, write or phone for free circulars
and investigate our drugless method
of healing.

Hundreds of home testimonials.

PHONES: Bell. Main 3684 Res., Home 6870

Myers Sales Company

605 Conover Building Dayton, Ohio

PATRONIZE OUR ADVERTISERS

LIBRARY OF CONGRESS

0 007 958 206 2 -^

;{:j:^;:;:j;i;!:ilj:j:j:|

Internet Archive Audio

Featured

Top

Images

Featured

Top

Software

Featured

Top

Books

Featured

Top

Video

Featured

Top

Mobile Apps

Browser Extensions

Archive-It Subscription

Save Page Now

Full text of "Good things to eat; being a collection of recipes which have passed the crucial test of experience"

See other formats