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A Few Valuable Recipes. 

With apologies to Eddie Bok's "Home Journal." 

Clear Soup. 

Take two pints of water ; wash them thoroughly on both sides ; pour 
into a dish or something and stir around in the kitchen until done. 

Plum Pie. 

Make a tough dough ; hammer out a front and back breadth ; line a 
dish with India rubber overshoes ; put around a veneering of dough ; fill 
the dish with BrummeFs cough drops ; put on the top crust ; feather stitch 
around the edges and bake in a tinker's furnace. 

An Inexpensive Dish. 

A three cent tin plate. 

Calves' Foot Jelly. 

Get trusted for a Chicago calf, (they have the largest feet), cut off the 
calf, which can be used for hash or chicken salad ; wash the feet ; thicken 
with fish glue and a few drops of molasses ; strain through a cane seated 
chair (rocker preferred); pour slowly into a blue bowl with red pictures on 
the outside of it ; set under the Christmas tree until it becomes of the 
proper consistency. 

Ice Cream. 

Dry a piece of ice in the sun ; wipe thoroughly with a damp cloth ; 
stir in some cold cream or camphorated vaseline ; flavor with ammonia or 
kerosene oil ; fan until it freezes, and garnish with spinach. This should 
be served with hot soup. 

To Drop Eggs. 

Let go your hold on them. 

Pound Cake. 

Mix up a pound of flour and other ingredients ; place in a "cut glass" 
dish and pound; bake in a refrigerator for half an hour. This will be 
found a valuable recipe. 

Stomach Cake or Stomach Ache, 

Line a small boy's stomach with green apples, cucumbers, ice water, 
and peaches of "emerald hue." This is an economical recipe and can be 
done at short notice. 

(U^^The above recipes are furnished us by a valued correspondent and 
are offered, without charge and without guarantee,— we know more about 
our own business. 

She ®att0U dlertrir ®0. 




Mrs. Samuel H. Parsons. 

That small boy who interrupted a description of Heaven to ask : "Do 
they always have a good cook there ?" had his finger on the foundation 
stone of human happiness. 

— 2-<^;^H«:?^:>-^~ 

Price 50 Cents, 

The proceeds accruing from the sale of this book are to be donated to the 
fund for the building of a new Hospital. 



Miss Maiii.ii 3. Jeffries 
Oct. 22, 1913 

Officers of the Highland Hospital 

for the year ending: Sept. 30, 1900. 

Board of Trustees : 


CHARLES F. BRETT, Vice-President 






l*hysiciaiis and Surgeons : 

W. ./. CONKLIN, M. D., Consulting Physician and Surgeon. 
J. W. AT WOOD, M. D. 

Matron : 

"It is the Highland Hospital that pleads, 
Great is her work, and also great her needs, 
Many and merciful have been her deeds, 
We answer to her call." 

The Ladies Board ol Managers oi the Highland Hospital. 

Mrs. W. a. Jones, President. 

Mrs. Samuel Verplanck, First Vice-President. 

Miss Minnie Kittredge, Second Vice-President. 

Mrs. F. H. Brett, Treasurer. 

Mrs. W. J. CoNKLiN, Secretary. 

Miss Bertha D. Spaight, Assistant Secretary. 

Mrs. John B. Whitson, Matron. 

Miss Eleanor Blodgett, 

Mrs. John T. Smith, 

Miss Ella DuBois, 

Mrs. David Davis, 

Mrs. L. A. Alsdorf, 

Mrs. T. I. McGlasson, 

Mrs. Charles F. Brett, 

Mrs. G. H. Williams, 

Mrs. M. Toohey, 

Mrs. George H. Bontecou, 

Mrs. S. M. Davidson, 

Mrs. Edgar Greene, 

Mrs. Caroline A. Aldridge, 

Mrs. S. A. Coldwell, 

Miss Emily DeW. Seaman, 

Miss Emma Brinckerhoff, 

Mrs. Lewis Tompkins, 

Mrs. S. H. Parsons, 

Mrs. Plato T. Jones, 

Mrs. J. H. Doughty, 

Mrs. Abram Brett, 

Mrs. Charles Sherwood, 

Mrs. G. V. Draper, 

Miss Cotheal, 

Mrs. M. V. B. Brinckerhoff, 

Mrs. James Dearing, 

Mrs. I. O. Norris, 

Mrs. Miles Scofield, 

Mrs. D. C. Smith, 

Mrs. A. J. Edwards, 

Mrs. Edgar Shook, 

Mrs. A. H. Dudley, 

Mrs. E. B. DuMond, 

Miss M. Crosby, 

Miss Grace Darley, 
Mrs. Robert J. Halgin, 
Miss Sadie Aldridge, 
Mrs. S. K. Phillips, 
Mrs. E. L. Tompkins, 
Mrs. H. F. Stearns, 
Miss Mary Doughty, 
Miss Jennie Tompkins, 
Mrs. W. L. Stotesbury, 
Mrs. Thomas S. Nevvlin, 
Miss Mary Rogers, 
Miss Rumsey, 
Mrs. G. A. Schreider, 
Mrs. Charles H. Watson, 
Miss Sarah H. Adriance, 
Miss Lizzie K. Budd, 
Miss Ella Budd, 
Mrs. A. V. Rockwell, 
Mrs. W. F. Weston, 
Mrs. W. VanBuren, 
Mrs. Nathan Smith, 
Miss Clara M. Brownell, 
Mrs. William H. Drew, 
Mrs. Frederic L. Rosa, 
Mrs. Howard R. Scofield, 
Miss Helen A. Place, 
Mrs. G. Hunter Brown, 
Mrs. George L. Aldridge, 
Mrs. Isaac Morton, 
Mrs. Bertram L. Smith, 
Miss Clara Phillips, 
Mrs. Charles Barker, 
Mrs. Benjamin Hammond, 
Miss Reta I. Tompkins, 


Mrs. James E. Dean, 

Mrs. John Luyster, 

Mrs. L. W. Genun^, 

Mrs. Howell White, 

Miss Louise Barnes, 

Mrs. J. H. Ivie, 

Mrs. Charles W. Sparks, Jr., 

Mrs. W. Van Benschoten, 

Miss Kate DuBois, 

Mrs. J. W. Spai^ht, 

Mrs. D. W. Burnhaui, 

Miss Annie L. Brinckerhoff, 

Mrs. William Brown, 

Mrs. F. A. Jones, 

Mrs. Henry B. Bevier, 

Mrs. Perry Knickerbocker, 

Miss Ida Budd, 

Mrs. J. W. Corwin, 

Mrs. Jane Greene, 

Mrs. Solomon Tompkins, 

Miss L. Benson, 

Mrs. J. T. Brett, 

Mrs. C. H. Hoysradt, 

Mrs. William Gordon, 

Mrs. E. J. Joseph, 

Mrs. Benjamin Sullivan, 

Miss A. Mathers, 

Mrs. William E. Knight, 

Mrs. C. W. Brundage, 

Mrs. A. G. Hiipfel, 

Mrs. B. I. D. Roosa, 

Miss Emily VanRensselaer, 

Mrs. E. P. Callender, 

Mrs. E. B. Beyer, 

Mrs. Ralph S. Tompkins, 

Mrs. Hobson, 

Miss Harriet May Dayton, 

Miss Grace Dayton, 

Mrs. William G. Neubauer, 

Mrs. G. W. Beneway, 

Miss Lizzie Beneway, 

Mrs. W. S. Col well, 

Mrs. Reginald W. Rives, 

Mrs. Thomas S. Judson, 
Mrs. C. Eugene Jaynes. 
Mrs. Garrett Storm, 
Miss Lulu M. Taylor, 
Mrs. Edward P. Pitman, 
Mrs. E. S. Phillips, 
Mrs. H. E. Allison, 
Mrs. Winthrop Sargent 
Mrs. Challen, 
Miss Laura Challen, 
Miss Kate Robinson, 
Mrs. Byron Town send, 
Mrs. Henry D. Jackson, 
Miss Charlotte Jones, 
Miss Cornelia B. Davis, 
Mrs. John P. Rider, 
Mrs. G. H. VandeWater, 
Mrs. C. W. McPherson, 
Miss Carrie Jones, 
Miss Lillie Stevenson, 
Miss Carlotta Sutherland, 
Mrs. J. W. Atwood, 
Mrs. W. F. Sage, 
Mrs. Edward L. Jay cox. 
Miss M. C. Verplanck, 
Mrs. Thomas Mellor, 
Miss S. T. Hills, 
Miss Lizzie Barnard, 
Miss Florence Guernsey, 
Miss Leila Mapes, 
Miss Katherine Schubert, 
Mrs. Edward Underbill, 
Miss Agnes Thomson, 
Miss Marion Hammond, 
Mrs. P. H. Vosburgh, 
Miss Dibble, 
Miss A. T. Kelley, 
Mrs. Charles E. Spaight, 
Miss A. M. Walker, 
Mrs. William Timmerman, 
Mrs. Frank A. Brockway, 
Mrs. James Lennox Banks, 
Mrs. lVI. E. Curtiss. 

Committee on District Nursing. 

Mrs. S. H. Parsons, 
Mrs. Lewis Tompkins, 
Miss VanRensselaer, 

Mrs. F. H. Brett, 
Mrs. J. N. Badeau, 
Mrs. Stud ley. Nurse. 

Mrs. T. S. Newlin, 
Miss Amy DuBois, 


At a meeting- held at Fishkill Landing, January 16th, 1871, at the resi- 
dence of Henry Slack, M. D., the following gentlemen were present : 

General Joseph Howland, Rev. Francis R. Masters, D. D., Rev. Henry 
E. Duncan, Hon. John J. Monell, and Henry Slack, M. 1). 

General Howland stated that the object of this meeting was to take 
initiative steps toward the establishment of a small Hospital in the town 
of Fishkill ; that the need of such an institution for the relief of the sick 
poor, and the reception of persons injured by accident in this community, 
was apparent, and concluded by offering for use as a Hospital for one year 
a house owned by him in the village of Matteawan. 

The views of General Howland were cordially endorsed by those pres- 
ent, and then and there it was resolved to form an association under the 
statute. Officers were elected, a committee formed to draw up the certifi- 
cate as required by law, and such other steps were taken as was necessary 
to perfect the organization of the Society. 

Such was the beginning of The Highland Hospital, an institution that 
has for nearly thirty years been in our town, quietly and humbly doing 
the work for which it was established, namely, giving relief to the sick and 
injured, and ever ready to throw open its doors for all who are worthy of 
the care and attention that skillful physicians and faithful nursing can 

In May, 1874, General Howland formally presented a deed of the Hos- 
pital property for the use of the town, and from that time to this the little 
building under the shadow of the grand old Beacons has been the dispenser 
of help to the suffering. 

There have been received within its doors over eleven hundred patients, 
representing men, women, and children of ahuost every known country, 
and every religious belief on the globe. 

The Hospital is supported by the interest on the endowment fund, 
donations and subscriptions from the many charitable in the vicinity, col- 
lections taken in the various churches on '"Hospital Sunday," board paid 
by the Board of Supervisors for such patients as are a charge upon the 
County, and from the patients themselves who are able to contribute 
something toward their own support while inmates of the institution. 

Patients are admitted at any time, under direction of the physicians 
on the medical staff, and, in cases of emergency, the matron can admit, 
subject to the approval later of the doctor in charge. Never is a patient 
refused admittance because of inability to pay, and as the printed reports 
published year after year plainly show, the paying patients are vastly in 
the minority. 

The Hospital is governed by a Board of Trustees yearly elected by the 
members of the Highland Hospital Association, which is composed of the 
subscribers of five dollars and over. There is also a Board of Lady Man- 


agers, whose duty it is to assist the Board of Trustees in the financial sup- 
port of the institution, to visit the patients, and to procure such articles 
for the house as the Matron shall require. 

The present Hospital building for several years has been so entirely 
inadequate for the demands made upon it, that all those interested in its 
welfare have for a long time been desirous that a sufficient sum might be 
realized for the erection of a fine new structure. Land has at last been 
purchased and nearly paid for, and soon all hope that the little building 
now known as "The Highland Hospital" will merge into a beautiful new 
structure, with still the old name, but composed of large wards and num- 
erous private rooms, fitted up with all the modern appliances which are 
now required to make complete a Hospital of the present day. 


AH hail to thee, hail to thee, 
Goddess so gracious, 
"Sweet Charity gentle, enthroned above all, 
Thine eye ever watcheth, thine ear ever listeth, 
Thou stoopest to hear when the suffering call. 

T^o child is too humble, no toiler too distant, 
No voice is too feeble to reach thy kind ear. 
Thou liftest the fallen, thou helpest the weary, 
"Thou speakest so gently the sad one to cheer. 

All hail to thee, hail to thee, 
Lo, we attend thee. 
We bow to thy greatness, we honor thy worth. 
All thanks for thy pity, all praise for thy bounty, 
All love for thy love to the children of earth. 

"Say, who is afflicted, who sad or discouraged. 

Who hungry or friendless, in pain or alone ; 

Lo, Charity waiteth to lighten the burden. 

To comfort and cheer, come and plead at her throne. 


Especially prepared by Mrs. B. A. Lincoln, Author of tlie Boston Cook Book. 

Beans, 8 to 10 hours. 
Beef, sirloin,rare, perlb., 8 to 10 min. 
" well done, " 12 to 15 min. 

" rolled rib or rump," 12 to 15 min. 

" long or short fillet, 20 to 30 min. 
Bread, brick loaf, 40 to 60 min. 
Biscuit, 10 to 20 min. 
Cake, plain, 20 to 40 min. 

" sponge, 45 to 60 min. 
Chickens, 3 to 4 lbs., 1 to H hrs. 
Cookies, 10 to 15 min. 
Custards, 15 to 20 min. 
Duck, tame, 40 to 60 min. 
Fish, 6 to 8 lbs., 1 hour. 
Gingerbread, 20 to 30 min. 
Grraham Gems, 30 min. 
Halibut, 4 to 6 lbs., 1 hour. 
Lamb, well done, per lb., 15 min. 
Meat, braised, 3 to 4 hours. 
Mutton, rare, per lb., 10 min. 

" well done, per lb., 15 min. 
Pie Crust, 30 to 40 min. 
Pork, well done, per lb., 30 min. 
Potatoes, 30 to 45 min. 
Pudding, bread, rice, tapioca, 1 hr. 

" plum, 2 to 3 hours. 

Rolls, 10 to 15 min. 
Turkey, 10 lbs., 3 hours. 
Veal, well done, per lb., 20 min. 


Asparagus, 15 to 20 min. 
Bass, per lb., 10 min. 
Beans, shell, 1 to 2 hours. 

" string, 2 hours. 
Beef-a-la-mode, 3 to 4 hours. 
Beets, young, 45 to 60 min. 
Blue Fish, per lb., 10 min. 
Brown Bread, 3 hours. 
Cabbage, young, 30 to 45 min. 
Carrots, 45 to 60 min. 
Cauliflower, 30 to 45 min. 
Celery, 30 to 45 min. 
Chickens, 45 to 60 min. 
Clams, 3 to 5 min. 
Cod, per lb., 6 min. 
Coffee, 3 to 5 min. 
Corn, green, 5 to 8 min. 

Corned Beef, 4 to 5 hours. 
Eggs, 3 to 5 min. 

" hard boiled, 15 to 20 min. 
Fowls, 2 to 3 hours. 
Haddock, per lb., 6 min. 
Halibut, per lb., cubical, 15 min. 
Ham, 5 hours. 
Hominy, 1 to 2 hours. 
Lamb, 1 hour. 
Macaroni, 20 to 30 min. 
Oatmeal, 1 to 2 hours. 
Onions, 30 to 45 min. 
Oysters. 3 min. 
Oyster Plant, 30 to 60 min. 
Parsnips, 30 to 45 min. 
Peas, 15 to 20 min. 
Potatoes, 20 to 30 min. 
Rice, 15 to 20 min. 
Salmon, per lb., cubical, 15 min. 
Small Fish, per lb., 6 min. 
Smoked Tongue, 3 to 4 hours. 
Spinach, 20 to 30 min. 
Squash, 20 to 30 min. 
Sweetbreads, 20 to ,30 min. 
Tomatoes, 15 to 20 min. 
Turkey, 2 to 3 hours. 
Turnips, 30 to 45 min. 
Veal, 2 to 3 hours. 
Wheat, 1 to 2 hours. 
Winter Vegetables, 1 to 2 hours, 


Chickens, 20 min. 

Chops, 8 min. 

Steak, 1 inch thick, 4 to 6 min. 

" li inch thick, 6 to 8 min. 
Fish, small thin, 5 to 8 min. 

" thick, 12 to 15 min. 


Bacon, 3 to 5 min. 
Breaded Chops, 4 to 6 min. 
Croquettes, 1 min. 
Doughnuts, 3 to 5 min. 
Fish Balls, 1 min. 
Fritters, 3 to 5 min. 
Muffins, 3 to 5 min. 
Slices of Fish, 4 to 6 min. 
Small Fish, 1 to 3 min. 
Smelts, 1 min. 

Table of Weights and Measures. 

4 teaspoonf uls of liquid 1 tablespoonf ul 

1 pint of liquid 1 pound 

2 gills of liquid 1 cup or Vi pint 

2 round tablespoonf uls of flour 1 ounce 

4 cups of bread flour 1 quart or 1 pound 

1 cup of biUter J^ pound 

1 pint of butter 1 pound 

1 tablespoonf ul of butter 1 ounce 

Butter the size of an egg 2 ounces 

10 eggs 1 pound 

2 cui)s of granulated sugar 1 pound 

2^2 cups of powdered sugar 1 pound 

J^i(5l7laF>d J^ospital (?ooK Bool^. 


It is the bounty of nature that we live, 

But of philosophy that we live well. Seneca. 

Salmon Soup. 

i can salmon, 1 quart milk, 

slice of onion, a little chopped parsley, 

1 tablespoonful butter, 2 tablespoon fuls flour, 

1 teaspoonful salt, a little pepper. 

Remove skin, bone, and oil from salmon ; chop it fine. Boil one quart of 
milk ; cook onion in milk ten minutes ; remove onion, thicken milk with 
flour and butter worked together, add fish ; heat, strain, add parsley, and 
serve. Mrs. S. A. Coldwell. 

Tomato Soup. 

1 can tomatoes, 1 quart boiling water ; strain, add 1 teaspoonful soda, 1 
pint milk, a little butter, pepper and salt; let it scald, not hoil ; add 2 
rolled crackers. Annie L. Bi-inckerhoff. 

Tomato Soup. 

1 quart tomatoes, 3 pints milk, 

3 heaping tablespoonfuls flour, 2 tablespoonfuls butter, 
pepper and salt to taste, 1 scant teaspoonful soda. 

Put the tomatoes on to stew, add soda while boiling. Put the milk on 
to boil in a double boiler, add the flour and butter mixed together to the 
milk ; strain the tomatoes, then add to the milk, butter and flour. 

Bran Soup. 

For every quart of water 1 pint of bran. While water is boiling stir in 
bran very slowly, simmer slowly at least three hours ; strain, add more hot 
water to bran and strain again ; salt to taste. 

For Soup.— 3 quarts of stock to of boiling water, 1 quart of strained 
stewed tomatoes, 3 large heads of celery, or celery salt, 3 large onions sliced 
fine, \ teaspoonful powdered mint in bag. Simiuer all together half an 
hour, salt to taste, strain. If preferred, cut whole wheat bread in cubes, 
brown slowly. This makes a delicious, very nutritious, and economical 
dish. Miss Emily Vanllensselaer. 

Wm. T. Reynolds & Go's ''Perfect" Tomatoes— Hich, Red, Round, Ripe. 


I^h^ Iii[f3t 5iJational lanli of ll^hliill landing. 


Capital $100,0C0 ; Surplus and Profits $84,000. 

John T. Smith, President, ^ 

Robert J. Halgin, Vice-President, 

M. E. Ourtiss, Cashier. 

A general banking business done. 
Collections promptly attended to. 
•Correspondents in New York, Boston, and Philadelphia, 

W. H. & W. F. WESTON, 

Grass Seed, Fertilizer, Salt, 



Flagging, Coping, Crushed Stone and Screened Gravel. 

171 Main street and Long Wharf, Fishkill Landing. 


Bevier's Expectorant 

Sold everywhere. 25c. 

Bevier's Malaria Pills 

cure all Malaria troubles. Price 25c. 


Clam Soup. 

25 clams cut in small pieces with tbeir juice, 2 quarts of water, 1 chopped 
onion, salt and pepper. For thickeninar, take a lump of butter the size of 
a hickory nut, and rub in two tablespoonfuls of wheat flour. Boil all 10 
minutes; after taking: from the fire add a pint of milk which has been 
beaten up with the yolks of four eggs. Mrs. David Dams. 

Tomato Soup. 

1 quart can of tomatoes, 2 tablespoonfuls of flour, 

1 tablespoonful butter, 1 tablespoonful salt, 

1 tablespoonful sugar, 1 pint hot water, 

a little red pepper. 

Let the tomatoes and water come to a boil, rub flour, butter, and a little 
of the tomatoes together, and stir into the boiling mixture. Strain through 
a sieve fine enough to retain the seeds. Mrs. Howard Seofleld. 

Tomato Soup. 

1 quart water, 2 tablespoonfuls flour, 

2 cupfuls strained tomato, 1 tablespoonful beef drippings, 
1 small onion, 1 teaspoon ful salt, 

speck pepper. 
Make same as tomato sauce; just before serving pour into the soup 
tureen \ cup cream or milk ; pour the soup into it and serve. 

Mrs. Atwood. 

Black Bean Soup. 

1 pint of black beans boiled in 2 quarts of water, with \ pound salt pork, 
for three or four hours. 

Strain and season, and add a few allspice and 2 chopped hard-boiled 
eggs, and just before serving put in a sliced lemon. A glass of sherry stir- 
ed through, the last thing, adds to the flavor. Serve with bread dice. 

Mrs. Dearing. 

Bisque Soup. 

\ can tomatoes, 1 quart milk, scalded, 

1 tablespoonful butter, 1 tablespoonful cornstarch or flour, 

salt and pepper. 
Stew the tomatoes until soft enough to strain easily. Put the butter and 
cornstarch together in a small saucepan, adding enough hot milk to make 
it pour easily ; stir this carefully into the boiling milk ; boil ten minutes ; 
add the salt, pepper, and strained tomato, and serve very hot. If the 
tomatoes are very acid, add i salt spoon of soda before straining. 

Emily DeW. J^ea?nan. 

Cook Everything on a Gas Range, - See the Gas Company NOW. 



Tl]e Matteawaii fevlngs Bai]k 

An Incorporated Institution for Savings. 

Open daily from 9 o'clock a. m. to 8 o'clock p. m. 

Interest will be allowed on all Deposits not exceeding- $3,000, and all sums 
deposited will begin to draw interest on the first of every month. 

The Interest will be credited Semi- Annually on the first days of May and 

iSovember, and if not withdrawn will be added to the principal, 

and will also draw Interest. 

Samuel K. Phillips, President ; Thomas S. Judson, First Vice-President ; 

John Schofield, Second Vice-President ; 

Granville VanVliet, Treasurer ; Theodore VanVliet, Secretary. 

Dutchess Tool Co., 
Machinists and Iron Founders 

Iron Castings of all descriptions. 
New Machinery constructed. 
Repair work, Pattern work, 
Drawings, etc., executed. 

Dutchess Tool Co., Fishkill-on-Hudson, N. Y, 


Potage Jacqueline. 

3 pints of f?ood chicken stock, well flavored with onion, herbs, salt and 
pepper, and strained. 

Heat 1 cup of creaui, 1 teaspoonful of sugar and 2 of butter, in a double 
boiler ; add carefully, 4 or 5 beaten yolks of eggs. Do not let it boil after 
this, but, at the side of the fire, thin it with a little of the soup, then add 
it to the rest, with a tablespoonful each of boiled rice, peas, and diced car- 
rot, all cooked. Serve at once. Mrs. White. 

Portable Chicken Consomme. 

Clean a 4 pound fowl, retaining every edible part, — head, feet, and all ; 
beat it to a mash, bones and all ; simmer very slowly in 3 quarts of water 
for 3 hours, or until the bones fall apart ; strain, squeezing all juice out of 
the fowl ; return this broth to the fire and boil down/a6f^ to 1 quart, skim- 
ming often. 

If you wish to keep it long, have ready 1 box of Cox's gelatine, soaked 2 
hours in 1 cup of water. Dissolve this in the broth. Strain at once through 
a clean, scalded cloth. Add a little salt, but no other seasoning until about 
to use it. Pour into suiall jars, and when solid tie over them a piece of thin 
muslin. Tight covers induce mould. Dilute with boiling water for use, or 
for very sick persons put a spoonful in a dry cup set in boiling water. 

Mrs. White. 

Cream of Celery S6ud. 

1 head of celery, white sauce. 

Take a head of celery, wash it thoroughly, cut into fine pieces, and put 
it on to cook with about a pint of water ; allow it to simmer until soft ; 
when the celery is cooked thoroughly drain it through a seive and add to 
white sauce. 

To make a white sauce put 1 tablespoonful of butter into a double boiler 
and allow it to melt, mix in 2 tablespoonfuls of flour, ^ teaspoonful of salt, 
dash of pepper, 1 teaspoonful of chopped onion ; add slowly 1 pint of milk, 
stirring constantly to avoid luiuping. Charlotte Jones. 

Beef Soup. 

Boil a shank of beef in two gallons of water (put into the pot cold and 
without salt), about 4 hours ; take out meat into a chopping bowl ; slice 
very thin 2 onions, 4 good sized potatoes, 3 turnips, into the soup ; boil 
until all are tender. Have 1 gallon of soup when done. It is improved by 
adding noodles just before taking off. 

Chop the meat that has been cut from the bones while warm, very fine ; 
season well with salt and pepper ; add 1 teacupful of soup taken out before 
you put in the vegetables, pack in a dish, slice thin for tea or lunch. 

In order to have perfect results use a gas range. Mrs. S. H. Parsons. 

Cook Everything on a Gas Range— .See the Gas Company NOW. 



Loudon & Johnson, 

Coffees, Jeas, apd Spiees, 

181 and 183 Chambers street, New York. 
Specialties :^..MMHM» 

The Celebrated Arago Coffee, a perfect blend. 
Lelia Chop Formosa Tea, extra high grade. 

Windmill Brand Spices, absolutely pure. 



for all classes of Baildiuj^s and Alterations. 

Work superintended when desired. Terms moderate. 
Correspondence solicited. 

CHAS. B. VANSLYCK, Architect, Library Buiiding, Matteawan J.Y. 

"THE HOLLAND." Fishkill-on-Hudson. N. Y. 

Is one of the finest Hotels on the sffand old Hudson River. 

The rooms are lar^e, light and airy. 

A beautiful Suninier or Winter home. Everything is of the best. 

Table unsurpassed. 

Rates, $2.50 and $8 00 per day ; (Jomiiiercial rate, |2.00"per day ; 
Rates per week, |8.00 to $15.00. 

Wm. Gordon, Proprietor. 


Potato Soup. 

6 medium sized potatoes, boiled and mashed ; cook 1 quart of milk andi 
2 teaspoonfuls of onion in a double boiler, add to potatoes and rub throughi 
strainer ; return to boiler, add 2 teaspoonfuls salt, i saltspoon pepper. 

Make a sauce of 1 tablespoonful butter, i tablfespoonful flour, and 1 tea- 
spoonful celery salt ; add to soup. Cook 5 minutes, add 1 tablespoonfuli 
chopped parsley. Serve with crackers or croutons. A. E. Judson. 

Ox Tail Soup. 

2 ox tails, 1 large onion, 

1 tablespoonful beef drippings, 4 quarts water, cold, 
1 tablespoonful salt, 1 tablespoonful mixed herbs, 

4 cloves, 4 pepper corns. 

Wash and cut up the ox tails, separating them at the joints. Cut the 
onion fine and fry it in the hot beef drippings. When slightly brown draw 
the onion to one side of the pan, and brown half of the ox tails. Put the* 
fried onion and ox tails in the soup kettle and cover with 4 quarts of water. 
Tie the cloves, pepper corns, and herbs in a small piece of strainer cloth, 
and add them to the soup. Add the salt, and simmer 3 or 4 hours, or until 
the meat separates from the bones and the gristly portions are perfectly 
soft. Select some of the nicest joints to serve with the soup. Skim off the- 
fat and add more salt and pepper, if needed. Strain and serve very hot. 
If vegetables are served with this soup, add 1 pint of vegetables— onions^, 
carrots, turnips, celery ; cut them in small pieces ; add them to the liquor- 
after straining, and cook until tender. E. R. M. 


''The silvery fish. 
Grazing at large in meadows submarine. 
Fresh from the wave, now cheer our festive board." 

Oysters en Barrlere. 

1 quart oysters, 1 tablespoonful flour, 

1 tablespoonful butter, 1 teaspoonful salt, 

8 c. mashed potatoes, i teaspoonful mace, 

i pint cream, 1 egg, 

speck cayenne. 
Make a white sauce of the flour, butter and cream, adding the seasoniiig,. 
Stew the oysters in their own liquor until plump, then put them in the hot 
cream sauce and serve them immediately within a rim of the potato. This 
rim should be first made around the edge of the platter, then brushed well 
with the beaten e^^ and set in the oven to glaze. Emily W. Stanley. 

Wm. T. Eeynolds & Co.'s "FANCY COD" is Old Fashionel Codfish,. 



Carpenter and Builder, 

Main Street, 
Mattea^HTan, N. Y. 


ixom & ¥owiiseii€l^ 


Groceries, Meats, * Provisions, 

Fruits in season. 
Mair\_ Street, Mattea-csran. 






The place to get the Best Goods at Lowest Prices is 


The Mill Street Grocer, 




\ can salmon, 2 tablespoonfuls butter, 

3 cups boiled rice, i teaspoonful salt, 

2 eggs, \ saltspoonful pepper, 

cayenne, 1 tablespoonful chopped parsley. 

Put in a large saucepan the butter, salt and pepper. When the butter is 
melted add the rice, stirring with a silver fork. Break fish into small bits 
or chop it, first removing the skin, bones and dark parts ; add this to the 
rice, with any oil that may be with it. Taste, and add more seasoning if 
necessary. Keep it quite hot. Last, add the 2 eggs, well beaten, and serve 
at once ; or the eggs may be cooked hard and chopped fine. A milk sauce 
may be served with it. Emily W. Stanley. 

Fish Balls. 

1 cup soft fish, shredded, 1 saltspoonful t^epper, 

1 e^g, 1 teaspoonful butter, 

salt, if needed, 1 pint potatoes, cut in small cubes. 

Boil the potatoes and fish together until the potatoes are done. Drain 
water off and let them steam a few minutes. Mash thoroughly with a wire 
masher. Add butter, pepper and egg well beaten. Whip together and fry 
in hot fat. The fish must not be made into any shape, but simply dropped 
from a spoon into hot fat. When taken out lay on brown paper to absorb 
the grease. 

Sauce for Fish Balls. 

2 teaspoonfuls dry mustard, 1 teaspoonful butter, 
1 teaspoonful salt, 1 teaspoonful flour, 

1 teaspoonful sugar, 2 teaspoonfuls vinegar. 

Mix together, add \ cupful hot water, stir over a hot fire until thickened. 
To be served cold. Reta Tompkins. 

Escalloped Oysters. 

Take 1 quart of Oysters, put a layer of crackers into the bottom of a 
baking dish, then a layer of oysters, then a layer of cracker crumbs, with 
pepper and a piece of butter ; continue until the dish is full. Pour over 
the whole a cup of milk. Bake in moderate oven. M. L. Rogers. 

Baked Salmon. 

Put 2 tablespoonfuls of butter in a sauce pan when hot ; add 1 table- 
spoonful of dry flour, 1 pint of milk, i teaspoonful each of salt and pepper, 
one of onion juice ; add flsh and let simmer 3 minutes. Put a layer of this 
and one of bread crumbs in a dish, the crumbs with butter on top. Bake 
in a quick oven until brown. Mrs. J. S. Luyster. 

Accept from your grocer none but "Wm. T. Reynolds k Co.s Fancy Cod. 


F. C. SHAHAN", ~~ 




Merchant Tailor, 
No. 323 Main Street, Fishkill-on-Hudson. 


George W. Yerks & Co., 





Nos. 369, 371 and 373 Broadway, ALBANY, N. Y. 



Butter, Cheese, Eggs, Lard and Provisions. 

139 Water Street, 


Chinese Fish. 

1 pound halibut or other fish, 4 cloves, 

6 peppercorns, 1 stalk celery or 

1 spri^ parsley, \ teaspoon ful celery salt, 

1 bay leaf, 1 teaspoonful salt. 

Cover fish with boiling water, add spices and seasoning and boil 15 min- 
utes, or until tender. Flake and put in buttered tin. Add sauce, then 
mashed potatoes, and bake until brown. 

Sauce for Fish. 

1 cup milk, 1 tablespoonful butter, 

1 tablespoonful flour, 1 teaspoonful salt. 

Rub butter, flour, and salt together ; add milk slowly, stirring constant- 
ly. Cook until sujooth and of consistency of drawn butter. 


3 large potatoes, mashed and seasoned— with the whites of 2 eggs beaten 
stifl" and cut in the potatoes. Mi's. Wm. J. Conlilin. 

Salmon Loaf. 

1 can of salmon ; drain the oil off in a cup and set aside for the dressing ; 
i cup of rolled crackers or bread crumbs, 3 eggs. Mix well ; add salt and 
pepper to taste. Mould into a loaf ; place in a greased tin, which set in a 
tin of hot water. Cover the loaf and put in the oven for 30 minutes or half 
an hour. 


Oil from the salmon, ^ cup of milk, salt, pepper, and a little butter ; 
thicken with flour and let it cook until thick ; add a little lemon juice and 
throw over the loaf ; garnish with slices of lemon. To be eaten hot. 

Miss H. Rumsey. 

Turbot a la Creme. 

Boil 4 or 5 pounds of fresh cod, halibut or salmon trout ; pick out all the 
bones and season lightly with white pepper. Mix i pound flour with 1 
quart of milk, add 4 or 5 tiny sliced onions, a sprig of thyme, several of 
parsley (both minced), a dash of nutmeg and of cayenne pepper, and 1 tea- 
spoonful of salt. Stir over a fire until thick, then add i pound butter and 
2 beaten yolks of eggs. Strain, pour a layer into a neat baking dish, add 
flaked fish and the rest of the sauce alternately. Cover with fine crumbs 
and Parmessan cheese. Bake slowly \ hour. Mrs. White. 

Wm. T. Reynolds & Co.'s "FANCY COD" is Old Fashioned Codfish 



Established 17 years in business. 

Dry Goods, Notions, LadiesV Gents', and Children's Underwear. 


Agent for P. Centemeri KID GLOVES. Perfection of fit. 

Choice Groceries & Provisions, 

No. 264 Main St., Fishkill Landing. 

Thomas Talbot, Jr., 


Oysters, Clams, Lobsters and Crabs. 





Main Street, Fishkill-on-Hudson. 

A fine line of Perfumes by the best makers. 




^Iso, LJr\dertaker Qnd En:ibalo:ier. 



Philadelphia Panned Oysters. 

Put the oysters, after drying, in a pan with melted butter (very hot) and 
butter and salt ; while cooking dredge in a little flour on them, and just 
before taking them out put a little cream in, so as to make a sauce or 
gravy. It takes but a few moments to cook them. Serve them hot on a 
dish with little bits of toast around, or what is better, on slices of toast. 

Mrs. Draper. 

Daniel Webster's Famous Chowder. 

6 pounds of sea bass or cod, 

25 oysters, 

1 quart of boiled potatoes, well mashed, 

4 tablespoonfuls of onions fried with pork, 

\\ pounds of sea biscuits, broken, 

1 teaspoonful of thyme, 1 teaspoonful of summer savory, 

\ a bottle of mushroom catsup, 

1 bottle of port or claret, 

\ nutmeg, grated, a few cloves, mace and allspice, a little black pepper, 

a few slices of lemon. 
The whole put in a pot, covered with an inch of water, boiled for one 
hour, gently stirred. Mrs. Winthrop Sargent. 

Salmon Roll. 

1 can of salmon, 1 9^0^, enough cracker crumbs to form into a loaf ; roll 
in cracker crumbs and bake until browned ; serve with drawn butter. 

Mrs. E. J. Joseph. 

Oysters a la Poulette. 

Blanch 1 dozen oysters in their own liquor, salt and remove oysters, add 
1 teaspoonful butter, juice of 4 a lemon, a gill of cream (milk answers very 
nicely), and a teaspoonful of flour. Beat up yolk of one egg while sauce is 
simmering ; add eg;^ and let it cook slowly until it thickens. Place oysters 
on a hot dish, pour sauce over them, and garnibh with chopped parsley or 
dice of toast. Sarah Aldridge. 

Dropped Fish Balls. 

H cup of salt codii^h. in small pieces, 2 teaspoonfuls of butter, 1 egg, 3 
cups of potatoes, pared and cut in pieces, fi>*'<''^ P^PP^'- 

Put potatoes and f\A\ into a sauce pan and cover with cold water ; cook 
until the potatoes are soft, then drain oft" every drop of water ; mash with 
a wire masher, then add the beaten e^'g. Ixitter and pepper. Form the 
mixture in a spoon and slip it off into .snioking fat. Cook until k golden 
brown and drain on paper. Lillian Stevenson. 

Cook Everything on a Cxas Range, - See the Gas Company NOW. 





Honest G-oods at Honest Prices. 



Harry Hirshfield, 

Opposite Methodist Churcli, MATTEAWAN. 

has more consii liter. s 
than any other 
JBread in totvn. 

Fresh, Pure, Healthy, Palatable. 


Main Street, 

Matte A WAN. 






W. H. WAY, 


House Painter, 


Residence, Shaw street, Matteawan. 

Paper Hanging a Specialty. 

Fislikill& Matteawan Water Co. 

€. ||. .§beaff, Supfrintrnbtnt. 


G. E. Taintor, President. 
G. D. L'Huilier, Treas.-Sec. 

Branch Office, II Wall Street New M, 

g. 'p. Wander, 



Vegetables, Provisions, etc. 




Is a chance to tell you how little it 
will cost you to paint your house, 
ami to paint it well. 

Now is the time to do it. 

*Phone us, 132-4. 

Strong & BuUis, 



Salmon a la Gerrlsese. 

2 slices of salmon, 3 chopped shalots, or small onions, 

a little parsley, a small bunch of herbs, 

2 bay leaves, 2 carrots, pounded, 

mace, pepper and salt to taste, 4 tablespoonfuls Madeira wine, 
I pint of white stock, thickening? of butter and floui*, 

1 teaspoonful essence of anchovies, the juice of a lemon, 
cayenne and salt to taste. 
Rub the bottom of a stew pan over with butter and put in the shalots, 
herbs, bay leaves, carrots, mace, and seasoning ; stir them for ten minutes 
over a clear fire, and add the madeira or sherry. Simmer gently for half 
an hour, and strain through a seive, over the fish, which stew in this gravy. 
As soon as the fish is sufficiently cooked, put it into the stew pan, add the 
stock, thicken with butter and flour, and put in the anchovies, lemon juice, 
cayenne and salt. Lay the salmon on a hot dij-h, pour over it part of the 
sauce, and serve the rest in a dish, . K. L. Shuhert. 


"Stuff it, and roast it, and baste it with care. 
Daintily then the gravy prepare ; 
While round you the savory odors shall tell. 
Whatever is worth doing is worth doing well.' 

Stuffed Steak. 

Pour enough hot milk or water to soften them, over one cup of bread 
crumbs ; add a large tablespoonful of suet, chopped fine, one large onion, 
a little salt and pepper, a pinch of flour and a teaspoonful of "Bell's Spiced 
Poultry Seasoning." Roll up in the steak, tie or skewer. Bake one hour. 
Do not forget to baste. Contrihiited. 

Scrambled Veal. 

Warm three cups of minced veal in-one cu[> of gravy or good broth, then 
break in six eggs and stir till they are cooked. Add seasoning. 

3lrs. White. 

Ham Balls. 

One cup finely chopped lean ham, one-half cup bread crumbs, two beaten 
eggs ; mix together, shape into ball"* and fry. 

Win. T. Reynolds & Go's "Perfect" Tcmatoes— Rich, Red, Round, Ripe. 



213 Main Street, Fishkill-on-Hudson. 

The Latest Styles in Hats 

and all kinds of Gents' Furnishings. 
Coats, Pants, and Vests to Order. 

Opposite N., D. & C. R. R. Depot, MATTEAWAN, 

You will find a fine line of Suitings to make to measure, 


intfelSess. WILLIAM BROWN, M^E^f^^. 



Main Street, Fishkill Landing. 

1 ^Ib ilI<PiJ«lii^ 

»7. 311 L TON DA VIS, 
Main Street, near Willow Street, Fishkill Landing. 

Single articles done with promptness and by the latest improved processes. 

Satisfaction given in all work entrusted to our care. 

Articles called for and delivered, if desired. 


M. F. Hignell, Fishkill Landing ; A. G. Ormsbee, Furnisher, Matteawan. 

Doyle Brothers' Store, Fishkill Village. 


Veal Loaf. 

Chop fine three pounds of veal and one-half pound of salt pork ; add 
three rolled milk crackers, two eggs, a piece of butter ; season to taste. 
Press into a loaf and bake in a deep pan. Sarah A. B. Aldridge. 

Calf Liver Cooked Whole. 

Fry slices of salt pork and a few slices of onions in a frying pan ; lard one 
calf liver with pork ; brown the liver on all sides in the frying pan, then 
add about a pint of stock, a few cloves, and a little parsley ; salt and pep- 
per if desired ; cover and cook slowly for three hours. Add more stock or 
boiling water when necessary ; thicken and strain the gravy and pour 
around the liver before serving. Miss Kittredge. 


Chop and season cold mutton, moisten well with gravy, put into shells 
with a covering of mashed potato on top, then brown in the oven. 

Ham and Potato Eggs. 

2 cups of mashed potato, 1 cup of minced ham, 
1 cup of gravy, 2 eggs, 

1 tablespoonful of butter, 2 tablespoonfuls of cream. 

Season, shape, and fry in a pan. Mrs. White. 

Chicken Chartreuse. 

1 cup of chopped chicken, 1 eg^, 

1 teaspoonful chopped parsley, i teaspoonful onion juice, 

3 tablespoonfuls toaiato juice, i teaspoonful of salt, 

dash of pepper. 
Beat eg^ very lightly and add tomato juice and seasoning to it, and mix 
thoroughly with the chicken. Butter mold and line with layer of rice to 
depth of about an inch, into this pack the chicken and cover with a coat- 
ing of rice ; close mold lightly and steam for half an hour. Turn out on a 
platter and serve with tomato sauce. 

Tomato Sauce, 
Put two tablespoonfuls of butter in a double boiler and allow it to melt ;. 
stir in two tablespoonfuls of flour, and add slowly one cup of tomato juice. 

Charlotte Jones. 

Chicken Cheese. 

Boil two chickens in just enough water to make tender ; remove bones,, 
chop fine, season with butter, pepper and salt, return to water in which 
they were boiled, and cook until the liquid is nearly gone ; put into a deep 
dish, use heavy weights on it and plates. Keep in cool [)lace. 

Mrs. Parsons. 

Cook Everything on a Gas Range, -See the Gas Company NOW, 


Try our Shoes, Hats, and Men's Furnishings, 





Foreign and Domestic Fr uits and Nuts , and Fine Confectionery. 
Ice Cream at wholesale and retail. 

Families, Excursions and Picnics supplied. 




94 and 96 WATER STREET, 


Manufactured by C. M. MOEEIS, 


Choice Groceries, Teas, Coffees, and Spices. 


Main Street, Opposite Depot, Matteawan. N.Y.; Market Street, near Main, 

Wappingers Palls, N.Y.; 30 Hudson Street, Fishkill Landing, N.Y.; 

Main Street, Marlboro, N. Y. 

ly Orders called for and delivered free to any part of the town or country. 

J". ID. CXj^^I?,IC, 


Dutchess County Poultry, Pigs, and Veal, 


Corner Main and South Streets, Matteawan, 


Beef Patte. 

3 pounds lean beef, chopped fine, i teaspoonful pepper, 
i teaspoonful thyme, 1 tablespoon ful salt, 

2 eggs, butter the size of an eg^, 

8 tablespoon fuls of rolled crackers. 
Shape in a roll ; cover thoroughly with cracker crumbs. Put a cupful 
-of water in a dripping pan, put two sticks crossways, on which set another 
pan containing the patte. The water should be replenished as needed in 
order to allow the steam to assist in cooking. Mrs. F. H. B. 

Braised Beef. 

Four pounds of beef from the shoulder : put in a stone crock, grease the 
crock first : season the meat well with salt and pepper, slice an onion and 
put in, pour a can of tomatoes over it, and bake in a moderate oven for 
five hours. Strain the liquor and thicken with flour like ordinary gravy, 

Mrs. E. L. Tompkins. 

Yankee Potpie. 

Stew a chicken until tender and make a gravy with it as for fricassee. 
Take some fresh baking-powder biscuit, break them open, and spread on 
Sb platter crust side down, and when ready to serve pour over them the 
chicken and gravy. Mrs. Parsons. 

Chicken Pudding. 

Prepare the chicken as for pie ; arrange in one layer over the bottom of 
a large dripping pan. Sift twice, three teaspoonfuls of baking powder with 
one quart of flour. Make a batter with rich sweet milk, i cup of melted 
butter, 3 beaten eggs, a little salt. It should be a Httle stiffer than cake. 
Pour over the chicken and bake from 30 to 30 minutes. Stir into the liquor 
in which the chicken stewed one beaten egg, and thicken with smooth 
flour. Serve the pudding on a platter. 

Jellied Chicken on Veal. 

2 cups of finely chopped meat, 1 cup of strong stock, one-fifth of a box of 
gelatine, soaked in just enough water to cover, salt, pepper, and a few 
drops of onion juice. Lay slices of hard-boiled eggs on the bottom of a 
wet mould. Scald the stock, add meat and seasoning, then the soaked 
gelatine. Ladle at once into mould., and set on ice. Mrs. White. 

Veal Loaf. 

2^ pounds chopped raw veal, 2 eggs, 

2 tablespoonfuls melted butter, 1 cup soaked bread, 

season with salt, pe[)per, and celery salt. 

Make into a loaf and bake two hours, the first half hour covered tight. 
Baste often with butter and water; make a brown gravy with drippings 
l«ft in pan. Mrs. E. Piiviun. 



Fishkill-on-Hudson, N. ^. 



1 cup boiled rice, i cup chopped meat, 

1 egg, 1 teaspoonful chopped onion, 

1 teaspoonful parsley, i teaspoonful salt, 

pepper, hot water or stock. 

Line a buttered dish with rice, meat in center ; cover top, steam 20 to 40 
minutes. Turn out on platter, and pour tomato sauce around it. 

Mrs. Jaynes. 

Scotch Egg. 

1 cup cooked lean ham, chopped, i teaspoonful mustard, 

i cup stale bread crumbs, i cup milk, 

a little cayenne. 

Mix the mustard with water or vinegar ; add one raw egg. Mix the ham 
with crumbs and milk, add seasoning. Have six hard-boiled eggs shelled, 
roll in mixture and then in bread crumbs. Fry like crullers in lard for two 
minutes. Cut in half lengthwise. Garnish with parsley. Serve hot or 
cold. M7^s. Judson. 

Pot Roast and Gravy. 

Take four pounds pot roast, boned and tied together, put in frying pan 
and fry a rich brown on each side ; put in cooking pot and add one teacup 
of cold water and salt to taste ; cover air tight and keep at slow boil, turn- 
ing to allow it to cook through. 


Add hot water to the drippings, and two onions, chopped fine, two tea- 
spoonfuls of corn starch dissolved in cold water. Salt to taste, add a dash 
of celery salt ; boil ten minutes. L. M. Taylor. 

Cornish Pasties. 

f cup of suet, i cup of lard, 1 teaspoonful of salt. Roll the suet into the 
flour, and add lard and water as for pie crust. 

3Ieat Filling. 

Two pounds of porterhouse steak cut into dice ; potatoes cut into dice, 
and any other vegetables desired ; season with salt, pepper, and butter. 
Make into turnovers, lapping the crust on top, and leaving a place in the 
center through which pour three tablespoonfuls of water. Close and bake 
in a slow oven for one hour. Mrs. J. H. Doughty. 

Beef Stew. 

1 pound of beef cut in small pieces ; season and stew slowly for H hours, 
then add o sliced potatoes, with 2 sliced onions ; cook all together until 
the vegetables are done, then add butter the size of a walnut. 

R. Fhillips. 

Cook Everything on a (jas Range,— See the Cias Company NOW. 


N. & T. SMITH, 





C. A. VanDeusen's Sugar-Cured Hams, 




Is OS, 83 to 89 Main Street , FishkUl-on-Hiidsoii, N* Y,, 


Granite and Marble Monumental Work 

From all the best Eastern Granites and the best of Marble. 

Particular attention given to Lettering in the Cemeteries. Designs and 
estimates cheerfully furnished on application. Polishing highly executed 
by water motor polishing machines. All work at low prices and warrant- 
ed. Also dealers in the celebrated Pennsylvania Blue Stone for Flagging 
and Curbing. Electric cars pass the door. Residence No. 89 Main street. 

Bedell & Ainsworth, 


Old Co. 's Lehigh and Jermyii 

Yard foot of Beekman Street, Fishkill Landing. 
Telepho^ie call, ii7-4. 


Pate de Veau. 

3^ pounds of the finest part of a leg of veal, and a good sized slice of salt 
pork, chopped very fine ; 6 small crackers, pounded fine : 2 eggs, well 
beaten ; a piece of butter the size of an e^g ; a tablespoonful of salt, one of 
pepper, one of nutmeg ; work all together into form of a loaf of bread ; put 
bits of butter on the top and grate or crumbs of bread ; put in a dripping 
pan with water and baste with the liquor ; bake 2 hours. 

Do not cut until day after it is baked, as it must be perfectly cold and 
firm or it will not slice thin. Serve cut in very thin slices. Mrs. Draper. 

Creamed Chicken. 

Boil a 4 or 5 pound chicken and remove the large bones ; cut into neat 
pieces ; parboil 2 pairs sweetbreads, (if convenient) ; scald 1 can of mush- 
rooms, and chop both ; throw away the mushroom liquor ; mix over fire, 4 
tablespoon fuls of butter and ^ of flour, add 1 small grated onion, then 3i 
cups scalding cream. Stir until thickened, flavor with i of a nutmeg, salt, 
pepper, and cayenne; add meat, etc ; put into a neat dish, cover with fine 
dried crumbs, and dots of butter, and bake 15 minutes. Mrs. White. 

Bacon with Cream Gravy. 

Cut the bacon into the thinnest of slices and soak in milk for 10 or 15 
minutes. Grease a hot frying pan with a little of the fat, dip the slices of 
bacon into flour and fry brown, laying them on brown paper to drain ^ 
Pour out the fat in the pan and put in the milk the bacon has been soak- 
ed in ; mix a tablespoonful of flour with a little cold milk, and add when 
the milk is at the boiling point ; stir well, let it boil up once, and pour over 
the bacon. Mrs. Abrain Brett. 

Yorkshire Pudding. 

When roasting a piece of beef lay it on sticks in your baking pan so that 
the juice of the meat will drop into the pan below. Three-quarters of an 
hour before the beef is done mix the following pudding, and pour into the 
pan, under the meat, letting the drippings continue to fall upon it : One 
pint of milk, four eggs well beaten, two cups of flour, one teaspoonful of 
salt. . Mrs. J. E. Dean. 

Spiced Beef to serve cold. 

14 lbs. thick flank or rump beef, i lb. coarse sugar, 

1 oz. saltpetre, i lb. pounded allspice, 

1 lb. common salt. 

Rub the sugar well into the beef and let it lie 12 hours ; then rub the 
saltpetre and allspice over the meat and let it remain 12 hours, and then 
rub in the salt. Turn daily in the liquor for a fortnight. Boil or bake for 
four hours. Let it cool under a heavy weight. 3Irs. Hohson. 


Jl^e I^iual purpiture Store 

of Ne^vbtirgh, 

will refer you to over 100 families they have sold goocjs to 
in this town. Write for the names and addresses of some of 
them, or ask your neighbor, or come over and see for yourself. 

Our Terms and Prices and Manner of doing Biz: 





Sl^^No money down. Goods all delivered before you pay a cent. 


Rival Furniture Store, 

84 Water Street, NEWBURGH, N. Y. 


No. 346 Main Street, Manager. 

Poughkeepsie, N.Y, 


Dentistry in all its branches performed skillfully at moderate prices. 

Teeth extracted — absolutely painless. 

All work warranted for years. 


Beef Olives. 

2 pounds rump steak, 1 egg, 1 tablespoonful minced savory herbs, pepper 
and salt to taste, 2 onions finely chopped. H ave the steaks cut rather thin, 
brush over with eg^ and sprinkle with herbs, onion, salt and pepper ; 
roll up the pieces of meat and skewer or tie into shape. Put them in a 
stewpan with enough gravy to cover them, and stew gently for 2 hours. 
Take up the meat, remove the skewers ; thicken the gravy with flour and 
butter ; let it boil up and pour over the meat. Mrs. Hobson. 

Fowl a la Mayonaise. 

a cold roast fowl, mayonaise sauce, 

4 or 5 young lettuces, 4 hard boiled eggs, 

a few water cresses. 
Cut the fowl in neat joints, lay them in a deep dish, piling them high in 
the centre. Sauce the fowl with mayonaise and garnish the dish with the 
young lettuce cut in halves, the water cresses, and hard boiled eggs, which 
may be sliced in rings or laid on the dish whole, cutting of! at the bottom 
a piece of the white to make the egg stand. All kinds of meat and solid 
fish may be served a la mayonaise, and makes an excellent luncheon or 
supper dish. The sauce should not be poured over the fowl until the 
moment of serving. 

Chicken and Fowl Patties. 

The remains of cold roast chicken or fowl. To every l pound of chicken 
or fowl allow 2 ounces of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls 
of veal gravy, i teaspoonful minced lemon peel, cayenne, white pepper and 
salt to taste, a tablespoonful of lemon juice, 1 ounce of butter rolled in 
flour and pufT paste. Mince very small the white meat from a cold roast 
fowl, after removing all the skin, weigh it, and to every I pound of meat 
allow the above proportion of ham. Put them into a stewpan with the 
remaining ingredients, stir over the fire for 10 or 15 minutes, taking care 
that the mixture does not burn. Roll out some pufT paste about I inch in 
thickness, line the patty pans with this ; put in each a small piece of bread 
and cover with another layer of paste, brush over with the yolk of an egg 
and bake in a brisk oven for about i hour. When done cut a round piece 
out of the top, and with a small spoon take out the bread (be particular in 
not breaking the outside border of the crust) and fill the patties with the 
mixture. K. L. iShubert. 


Chop cold cooked meat very fine ; to every pint allow 1 tablespoonful of 
butter, i cup of cream or milk, whites of 3 eggs, a tablespoonful of chopped 
parsley, salt and pepi^er to taste. Melt the butter and pour it over the 
meat, add the cream or milk and seasoning, and then press it well with a 
potato masher ; add carefully the well beaten whites of eggs. Fill custard 
cups f full of the mixture and stand in a pan half lilled with water (boiling), 
and bake in a moderate oven. When done serve with a cream sauce or 
tomato sauce. Mrs. Draper. 




■dwii] (], Sillies & k. 

Tea Importers, 
Coffee Roasters, 
Spice Grinders. 

245, 247 9 249 U/asl7i99to9 Street, NEW YORK. 

p. O. Box 2684. 




If you place your orders for 


HUGH SOMERS, Liberty St., Matteawan, 





TO THE HOUSEWIFE : You can save money by purchasing your 


at Budd's , on Libe rty Street. 

We handle nothing but first class goods. Our Canned Goods are A No. 1. 
They have a large sale. Our Meats are ail first cuts. a\\ goods prompt- 
ly delivered to all parts of the town. Prices are lower th<n the lowest. 
Bear in mind the place, 



Cood Seasonings. 

When boiling haiii, put in a cup of black molasses, one onion, a few 
•cloves and peppercorns, adding a bunch of hay ; it seasons finely. Let the 
ham cool in the water in which it was boiled, skin, rub with brown sugar, 
and brown in a slow oven for an hour, basting every 15 minutes with some 
of the stock in which it was cooked. Epicures like the last basting of 

When boiling chickens for salad or pressed loaf, put in a quarter of a 
pound of good salt pork— it is an excellent seasoning. Shred the chicken 
from the bones, presss into mold and pour the water (which has largely 
boiled away) over it, and it will form a delicious jelly all through the bits 
of meat. 

Put sugar in the water used for basting meats of all kinds ; it gives a 
good flavor, to veal more especially. 

To give a tine flavor to corned beef hash, use good stock for moistening, 
with a pinch of salt, sugar and cayenne. 

Three tablespoon fuls of freshly made Japan tea, with a bit of nutmeg, 
gives an indispensable flavor to an apple pie. 

Boston baked beans can be improved by adding a cup of sweet cream 
the last hour of baking. 

When making tomato soup, add a raw cucumber sliced fine, boil soft and 
strain with tomato. It gives a pleasant seasoning. 

Add a cup of good cider vinegar to the water in which you boil fish, 
•especially salt water fish. 

Make snow cake with arrow-root flour ; the flavor is delicious. 

Small pickles, olives and capers minced fine, are an excellent seasoning 
for a salad dressing. 

A fine seasoning for chicken salad is to slice an onion on the top of the 
prepared chicken and let it marinate two hours or more, adding, at the 
same time, a few drops of prepared chevril. Be sure that every particle of 
the onion is taken from the chicken before adding the dressing. 

A Cleansing and Renoa^ating Polish.— Take of olive oil one pound, 
of rectified oil of amber one pound, spirits of turpentine one pound, oil of 
lavender one ounce, and tincture of alkanet root one-half ounce. Saturate 
a piece of cotton batting with this polish, apply it to the wood, then, with 
soft and dry cotton rags, rub well and wipe off" dry. This will make old 
furniture in private dwellings, or that which has been shop-worn in ware- 
rooms, look as well as when first finished. The articles should be put into 
a jar or jug, well mixed, and afterward kept tightly corked. This is a val- 
uable receipt, and not generally known. 

To Remove Stains from Mattresses.— Make a thick paste by wetting 
starch with cold water. Spread this on the stain, first putting the mattress 
in the sun ; rub this off after an hour or so, and if the ticking is not clean 
try the process again. 

Cook Everything on a Gas Range.- See the Gas Company NOW. 


Mrs. M. King's 

Ladies'* Hairi- Dressing + Parlors, 

Next door to Peattie's Academy of Music, 


Mrs. King makes a specialty of treating the scalp for the growth of the 
hair, and of handling natural white hair. 

Stephen M. Bull, Newburgh, N. Y. 


Washburn Crosby Co.'s Gold Medal Flour. 



Brown's Block, opp. Howland Lit»rai*y, 




Choice Groceries & Provisions, 

Quality counts for much,— we think for most. 



"Better is a dinner of herbs where love is, 
than a stalled ox and hatred therewith." 


Potato Puff, 

2 cupfuls cold mashed potatoes, 1 cupful milk, 

3 tablespoonfuls melted butter, 2 eggs, beaten very light, 

a little salt. 
Mix the potato and butter, add the beaten eggs, then pour into a butter- 
ed dish and bake till brown in a quick oven. Miss Agnes B. Thomson. 

Delmonico Potatoes. 

Hash 4 cold boiled potatoes and put them in a sauce pan, add | table- 
spoonful of butter and i a cup of cream, a teaspoonful of salt and a dash 
of pepper ; stir with a wooden spoon for 5 minutes, then turn into a bak- 
ing dish ; sprinkle over it 2 tablespoonfuls of grated Parmesan, same of 
fresh bread crumbs ; put here and there a bit of butter, in all 2 tablespoon- 
fuls, and brown 10 minutes in a quick oven. E. C. Rosa. 

Potato Puffs a la Holland. 

1 cup of mashed potato, i cup of milk, 

1 egg, 1 tablespoonful of flour, 

1 small spoonful ofmelted butter, a little salt. 

Beat well and fry in deep hot fat the same as fritters. 

3Irs. William Go?' don. 

Potato Mould with Cheese Sauce. 

On a fire-proof plate make a smooth mound of mashed potato, beaten 
rather soft with butter and hot milk. Scoop out a deep hole in the mid- 
dle, glaze the inside of the hole and the outside of the mould with white 
of egg, and set in the oven. Mix 4 tablespoonfuls of grated cheese with 
of melted butter (for a large mound), pour this slowly, stirring all the time, 
on two beaten yolks, and add a pinch of salt and pepper. Now take the 
mound from the oven and fill the hollow with the cheese mixture ; let it 
run over the top, sprinkle fine crumbs over, brown, and serve hot. 

M7'S. White. 

Wm. T. Reynolds & Co.'s "Perfect" Canned Vegetables are Better 



The Matteawan Coal Yard, 



Baled Hay, Straw, and Bran. 

Jai:t:iesT. Brett. 

1800 Riverside Soap, 1900 

for household use. 
The development of a century in business. 

Manufactured by Belknap & McCann, 


Established 1800. 



Drugs, Medicines, Etc. 



"W^. G. Neubauer, Ph.G., 




Sponges, Syringes, Soaps, Perfumery, 
Combs and Brushes, Fancy and Toilet Articles. 

Physicians' Prescriptions Carefully Compounded 

.A.T ^A-Xiij noxrias. 

Neubauer's Indigestion Powder, 

Sent by mall for SHc, in P, O, Stfitnps. 


Scalloped Potatoes. 

Pare and slice very thin, stand in water with a little salt, drain and put 
in a dish with bits of butter, salt, and pepper, and then cover them with 
milk and bake 1 hour uiider cover, then brow^n for 15 minutes. 

Mm. Beneway. 

Boston Baked Beans. 

One pint dried beans soaked over night. In the morning place over fire 
and let jufet boil. Drain water ofi' and bring to a boil again. Then place 
in bean pot, add 1 tablespoonful of molasses, 1 teaspoonful of dry mustard 
and a dash of pepper ; also i pound of salt pork very fat. Cover closely 
and put in a slow oven. Let it cook slowly all day, adding water if need- 
ed, but do not stir. When done they should be a rich brown color. 

Mrs. William E. Knight. 

Boston Baked Beans. 

Boil 1 quart of pea beans till skins break when breathed upon ; put in 
pot. In a cup mix i teaspoonful of mustard, 1 teaspoonful of salt, about 2 
tablespoon fuls of molasses, a little hot water. Put pork in pot, pour the 
mixture over all, fill the pot with boiling water, and bake. Keep the pot 
filled with boiling water until the last hour. Contributed. 

Green Corn. 

An excellent way to cook green corn. Take oflf the outside (the same as 
for boiling), but put in steamer and steam for 20 minutes. 

Mrs. George H. Van de Water. 

Baked Green Corn. 

Grate 12 ears of sweet corn ; mix With 1 cup of sweet milk and 1 table- 
spoonful of butter ; season with salt and pepper. Bake in a pudding dish 
nearly 1 hour. Mrs. L. W. IStotesbury. 

Cooked Cucumbers. 

Pare, clean, and slice lengthwise two large green cucumbers. Cook in 
boiling water until tender. IServe with drawn butter or white sauce. The 
cooked cucumbers may remain in the sau<-e for a levv min Jies on the stove 
before serving, Miss Kittiedge. 

Baked Stuffed Cucumbers. 

Take cucumbers &ix or eight inclus Km.?, cut lengthwise and scoop out 
the inside ; put the seeds and ptdp into the chopping bowl and add salt 
and pepper, tomatoes and bread crumbs; chop fine and ujix well ; fill each 
half shell ; put plenty of butter in the scuffing and on top. Bake in a hot 
oven for an hour. Lulu M. Taylor. 

Cook Everything on a (jas Range. - See th3 Gas Company NOW. 





|\ «=VS 



Assets $1,971,984.00. Surplus $203,999.00, 

Bank open every day in the year, except Sundays 
and Legal Holidays, from 9:00 o'clock a. lu. to 3:00 
o'clock p. m., for general transaction of business. 
Also everj^ Monday evening from 7:00 to 8:00 o'clock. 

Officers : 

John T. Smith, President ; John W. Spaight, Wm. Brown, Vice-Pres'ts ; 
Charles E. Martin, Secretary ; John Place, Treasurer. 

A Quick Bath. 

You won't have to wait an exaspeiatingly 
long time for one of our tubs to fill with 
water. We make connections that are 
free and allow the fullest play of water. 

John Redman, 







North Avenue, 



Fried Tomatoes. 

Put about i cup of cream in a frying pan with a little salt and red pep- 
per. Cut the tomatoes (good sound ones and not too large) in half crosswise, 
and when the cream is hot place them cut side down in the pan, and fry 
until tender. Turn them over for a few minutes when nearly done. Serve 
very hot. It is well to add a sprinkle of salt and pepper to the tomatoes 
while cooking. Where cream is not available, use milk and a small piece 
of butter. Emily Be W. Seaman. 

Spanish Peas. 

Cut i pound of bacon iuto squares and fry a delicate brown. Take out 
the bacon ; peel 4 large tomatoes, remove seeds, chop fine and put this in 
the pan with the fat from the bacon, add 1 quart of peas ; cover the pan 
and let them cook slowly until tender. Meanwhile rub 2 spoonfuls of melt- 
ed butter with a tablespoonful of flour, and moisten with 2 tablespoonfuls 
of cream. Season the peas with pepper and a teaspoonful of onion juice. 
When the peas are tender add the flour mixture and bacon. Let them boil 
once after all are added. Place in center of hot platter and put around 
them a border of mashed potatoes or boiled rice. Mrs. K. S. Tompkins. 

A Good Breakfast Dish. 

To 1 pint of cold mashed potatoes add 1 tablespoonful of melted butter, 
1 egg well beaten, 1 teaspoonful minced parsley ; mould in cakes, then dip 
in egg well beaten, then in cracker crumbs, and fry in hot butter or lard. 
Have as many poached eggs as there are cakes. Lay an egg on each cake 
«,nd garnish with parsley. Serve warm. Miss Sarah Adriance. 

To Clarify Suet. — Put the suet in a pan with a teacupful of water to 
each pound of suet. The water evaporating through the fat will carry off 
all impurities which do not settle to the bottom. When the water is all 
gone pour the clear fat into a dish, when cool wrap in paper and keep in 
a cool place. When frying batter cakes use to grease the griddle a bit of 
beef suet or fat salt pork tied into two or three thicknesses of clean cotton 

A Good Cure for Colds. — Boil two ounces of flaxseed in one quart of 
water; strain and add two ounces of rock candy, one-half pint of honey, 
the juice of three lemons ; mix, and let all boil well ; let cool, and bottle. 
Dose— One cupful on going to bed, one-half cupful before meals. The hot- 
ter you drink it the better. 

'T—r—. ^ ■ ^ 

Try for dinner to-day a can of Raynolds' "Perfect" Corn. 



\\>\l Liy for the best makes of 


and everything in music. 


Edison Phonograph & Supplies. 

30 Water St. NEWBURGH. 

Webt) & Briuckerhoff, 

Insurance, Real Estate 


Bank Square, Fishkill-on-Hudson, N.Y. 






4:2 SoLitH Water St., NewbtirgH, N. Y. 


Fancy Dairy and Creamery Butter, 

Fancy Full Cream Cheese, 

Strictly Fresh Eggs. 

^. Housewives make no mistake by asking their Grocer for 

"B. & M." "Green Valley Brand" PURE LARD. 



'Isn't this a pretty dish to set before the liing ?" 


Corn Oysters. 

13 ears of g:reen corn, 5 eggs, 

pepper and salt, a cup of flour. 

Grate the corn, scrape the ear ; season well with salt and pepper, then 
add 1 cup of sifted flour, making a thin batter ; stir in the eggs well beaten. 
Fry in lard as you fry doughnuts and they w^ill puff up like oysters. 


Corn Oysters. 

Take a pint of good canned corn, strain off the liquid and rinse once in 
cold water ; to this add 1 well beaten o^^^, a scant teacupful of flour, \ a 
gill of cream, and a teaspoonful of salt. Mix all well together. Drop into 
boiling fat in quantities about the size of an oyster. Carolyn A. Corwin. 

Corn Oysters. 

Split the grains and scrape from the ear ; to 1 pint of corn add 3 eggs, a 
tablespoonful of sweet cream, 2 of fluur, pepper and salt to taste. Fry in 
hot lard. Mrs. David Davis. 

Corn Oysters. 

Grate the corn from 6 large ears ; into this a small teaspoonful of salt,, 
yolks of 3 eggs, tablespoonful of flour, and lastly the well beaten whites. 
Fry the same as doughnuts in lard. iSarah A B. Aldridge. 

Macaroni with Cheese. 

Throw into boiling water some macaroni, with salt according to quantity 
used ; let it boil i of an hour, when it will be a little more than half cook- 
ed ; drain off the water, place the njacaroni in a sauce pan with milk to 
cover, boil till done. Butter a pudding dish, sprinkle the bottom with 
plenty of grated cheese, put in the macaroni, a little pepper, plenty of 
butter, sprinkle on more cheese, then macaroni, then cheese ; cover that 
with bread crumbs ; set in a quick oven to brown. Serve hot. 

Mary L. Rogers. 

''Perfect" Champion Peas are equal to those from your own garden. 




iHiiEi^i Ann o^iDEiA iyppLiEi, 


StationeT7, Blank Books, Periodicals. 


High Grade Custom and Ready-made 
Clothing at Popular Prices. 

Gentlemen's Furnishings, Trunks, Valises, Oil Clothing, 

Horse Blankets. 

^V. A. JONES, 
Insurance and Mortgages. 

Fishkill-on-Hudson, N. Y. 






Fine Groceries, Meats, Etc. 

Underhill Building, Ferry Street, Fishkill Landing, 


Cheese Balls. 

To 1 cup of grated cheese add | cup of grated bread crumbs, 5 drops of 
Worcestershire sauce, 1 egg well beaten. Mix well together and mould 
into small balls. Place the balls in a wire basket and just before time to 
serve plunge the basket into boiling lard, cooking until a delicate brown.. 

Miss L. M. Taylor. 

Cheese Souffle. 

a cup of bread crumbs, dry and fine, 2 scant cups of fresh milk, 
i pound of good rich cheese, 3 eggs, whipped light, 

1 tablespoonful of melted butter, salt and pepper, 

a pinch of soda dissolved in hot water. 

Soak the crumbs in the milk, beat in the eggs and the seasoning, lastljr 
the cheese shaved fine. Put into the dish (or little fancy dishes), strew dry 
crumbs over the top, and bake in a quick oven a delicate brown. Serve 
at once. Miss Hattie Rumsey. 

Cheese Fondu. 

1 pint milk, 1 pint stale bread crumbs, 

2 eggs, 1^ cups grated cheese, 

cooking soda. 

Beat the eggs ; mix with them the crumbs and grated cheese, and add. 
the milk in which the soda has been dissolved. Put in a well buttered 
dish and bake in a moderate oven about i hour. Test as for baked custard 
by putting in a knife blade, which will be dry if the dish is done. 

Emily W. Stanley. 


Put in a saucepan 2 tablespoonfuls of butter, I pound of grated cheese,, 
a saltspoonful each of salt and dry mustard, i of a saltspoonful of pepper, 
a speck of cayenne, and the yolk of a raw k^g^ beaten with i cupful of 
sweet milk. Stir these ingredients over the fire until they are melted, and. 
then pour them on toast and serve at once. Emma Mase Bontecou. 


i pound grated or chipped cheese, | cup of cream, 
heaping tablespoonful of butter, yolks of 2 eggs, 
i teaspoonful of salt, a little cayenne, 

a dash of mustard. 

Put butter in pan, when melted add cheese, stir until nearly melted and! 
then begin adding cream slowly, then yolks of eggs and the seasoning last.. 
Serve on toast or crackers. Miss Bertha B. Spaight. 

Cook Everything on a Gas Range.— See the Gas Company NOW. 


"Sorosis Shoes," and "Clueen duality Shoes," 

and ' 'Ralston Health Shoes, " 


F. W. Parsons, 95 Water St., Newburgh, 







Teas and Coffees Specialties. 

14 and 16 Harrison St., NEW YORK. 


Wall * Paper, * Paints, * Oils, 

Glass, Varnish, Brushes, Bronze, Enamel, Etc. 

Agent for Chilton Paints. 
Estimates cheerfully given on Painting, Paper Hanging, Decorating, 


Cor. Main and Cedar Sts., FISHKILL-ON-HUDSON, N. Y. 


Custard Souffle. 

2 tablespooijfulH of butrer. 2 tablespo<»iifuls of fioa»', 

2 tablespoonftils of Miyar, 1 cMi[)ful of luilk, 

4 egi,^s. 
Let the luilk come to a boil ; be. it the flour ari<l bu ter together, add to 
theiij the boihng milk gradualh and cook 8 minutes ; stir often. Beat the 
sugar and yolks of the egy:s tntivther. add to the cooked mixture and let it 
cool. When cool beat tlie whites of the e^i^ii to a stiff froth and add it to 
the mixture. Bake in a buttered pudding dish for 20 minutes. Serve im- 
mediately with sauce. 3Irs. J. S Luyster. 

Baked Biscuit and Cheese. 

Soak 5 large broken biscuit in 1 cupful of milk a few minutes, then add 
1 cupful of grated cheese, 1 tablespoonful of melted butter, salt and pepper 
to taste. Mix well, put in buttered baking dish and bake slowly f of an 
hour. Co7itributed. 

English Monkey for Chafing Dish. 

1 cupful of stale bread crumbs, 1 cupful of milk, 
1 tablespoonful of butter, ^ cupful of soft mild cheese, 

1 egg, 1 teaspoonlul of salt, 

a dash of pepper. 
Soak the bread crumbs in milk for 15 minutes ; place the butter in dish 
and allow it to melt ; chop the cheese and add to melted butter, and melt 
slowh', then add soaked bread crumbs, beaten egg and seasoning. Serve 
on, toasted crackers or rounds of bread. 3Ii'b: W. A. Jones. 

Apple Fritters. 

JVjake a batter with 1 cupful of sweet milk, 

1 teaspoon fid of sugar, 

2 eggs, whites and yolks beaten separately, 

2 cupfuls of flour, 

1 teaspoonful of baking i)()wder mixed with flour. 

Chop some good tart api)les, mix them in the batter, and fry in hot lard. 
Serve with mai)le syrui). 

Baked Spighetti with Dressing. 

One [)int of spighetti broken in small pieces, boiled in salted water until 
tender ; drain off the water and place in an earthen pudding dish, in alter- 
nate layers with cheese and small bits of butter. Cover the whole with 
milk and bake slowly about 30 ujiinites. Mrs. L. W. ^totesMiry. 

Christian's Flour is made from Hard Spring Wheat grown on virgin soil. 









Attorney at law. 

%oReaI Estate. o# ^Fire Insurance.o# ^Loans on Real^- 
Village and Country property for sale and to let. 






Peattie Brothers, 


Carriage and Sleif/Jt Mafi^ factory, 
aiul Carriage and Harness liepository, 

New and Second-hand Carriages and Sleighs constantly on hand. 



-v^. TBI. cr^^cicsonsr, 


Carriages, Sleighs, Harness, and 



Electric cars from Fishkill Landing. 


Mock Terrapin. 

Mix 1 tablespoonful of butter and 1 of flour over the fire, and add grad- 
'Ually, 1 pint of good, seasoned fc-tock. Boil 1 minute, then move to the side 
of the range. Add 1 pound cold chicken cut into inch cubes, i teaspoonf ul 
-of salt, and a dash of pepper. Add i cupful of sherry wine, and simmer \ 
an hour. Send to table with 2 or 8 hard-boiled eggs, sliced, on top. Serve 
with sliced lemon, or pickles, Mrs. White. 

Meat Croquettes. 

1 bowl of cold roast beef, chopped fine, 2 onions, and 3 potatoes, made in 
small balls, then fried in lard. R. Phillips, 

Chicken Croquettes. 

Chop meat very fine, either chicken or a mixture of chicken and veal, 
and to every pint of meat add i pint of milk or cream, 2 large tablespoon- 
fuls of flour, 1 large tablespoonful of butter, 1 large tablespoonful of pars- 
ley, 1 teaspoonf ul of onion juice, 1 teaspoonful of salt, i teaspoonful of 
nutmeg grated, salt, cayenne and pepper to taste ; then mould in oblong 
iorm and fry in swimming hot lard. A. G-. Hupfel. 

Chicken Croquettes. 

4 pound of chicken, i teaspoonful of salt, 

4 teaspoonful of celery salt, i teaspoonful of white pepper, 

i teaspoonful of parsley, 1 teaspoonful of lemon juice, 

1 pint of thick cream, or milk sauce made by melting 1 tablespoonful 
of butter, to which is added 1 tablespoonful of flour and a cup of 
hot milk. 
Chop the chicken very fine, add the seasoning and sauce ; separate this 
mixture into as many parts as will make croquettes about 2 inches long, 
and set away to cool until hard enough to handle ; shape and roll first in 
xjracker crumbs and then eg^ ; fry in hot fat until brown. 

Emma Mase Boiitecoit. 

Veal Croquettes. 

To 1 pint of milk which comes to a boil add 2 tablespoonfuls of Hour dis- 
solved in a little cold milk, 2 tablespoonfuls of butter, 1 egg, 1 teaspoonful 
of mace, h onion, grated, pejjper and salt to taste, 2 pounds of veal which 
has been boiled and chopped very fine ; let all cook 5 minutes ; when cold 
form into cro(iuettes, roll in egg and bread crumbs, and fry in deep fat. 

Miss Emma F. Brindierhoff. 

€ook Everything on a Gas Range.— See the Gas Company NOW. 


Edw. Rogers, 


Choice Groceries & Provisions, 

Fine Teas and Coffees. 


C.F.Aldridge. -mi^Pilili.yiiH If •meiiPiM^MIiiiliil*! L.B.Aldndge 

Successors to L. B. Aldridge, 

Wholesale and Retail dealers in Lumber, 

Hardware, Sash, Doors and Blinds, Building Paper, etc. 

OflQce and Yard, Elm Street, Fishkill-on-Hudson. 

^Iso Yard at STORMVILLK, N. Y. 

Lumb er of all kinds. Coal, Feed, and Hardware. 


You can always find a long, tempting list to select from in Bread Stuffs 
and Pastries at our bakery. Do you use Stearns' Bread ? If not, ask 
your grocer for it. A trial will convince you it is just the right thing. 

Oar Cakes, too, are up to the Bread's high standard* 

H. F. Stearns, next to Beacon Engine House, Matteawan. 


Suppose I 





And if you had the faintest idea of how much more fair and square the- 

Massachusetts Mutual Life Insurance 

policies are than all others, 

you would not wait to try many of these recipes before seeking 

information from me. No reflection on the cooks, however. 


DflRrRT UU nnilPUTV ^^^ ^^^'^ street, Fishkill Landing. 
nUDLIll WW. UUUunll, Evenings at Residence, Matteawan. 


Rice Croquettes. 

1 pint of cold boiled rice ; heat, and moisten with a little white sauce, 
beaten yolk of 1 egg, 2 tablespoonf als of cheese, salt and pepper ; make in 
egg shape, roll in yolk of beaten egg and then in cracker crumbs, and fry- 
in hot lard. Mrs. 8. A. Caldwell. 

Celery Croquettes. 

Mince the white part of celery and mix well with an equal quantity of 
bread crumbs. To a quart of mixture add the yolkb of 3 eggs, a heaping 
saltspoonful of salt, and a pinch of pepper ; moisten with milk if necessary; 
shape in cones, dip in egg and crumbs. S. C. Rosa. 

Creamed Eggs. 

Cut 6 or more hard boiled eggs lengthwise ; let 2 cups of milk, a table- 
spoonful of butter, and a little salt, come to a boil, thicken with 1 heaping 
tablespoonful of flour dissolved in a little milk ; when done pour over eggs. 

Mrs. Ahram Brett. 

Egg Goldenrod. 

Boil 6 eggs 20 minutes, place in cold water ; place 1 pint of milk, 1 table- 
spoonful of cornstarch, over fire ; chop whites of eggs fine and stir in milk ; 
salt ; toast 6 slices of bread, spread with butter, dip whites over each slice, 
grate the yolks over, place a ribbon of fried bacon on top of each slice. It 
looks very pretty and tastes fine. Contributed. 

Egg Vermicelli. 

8 hard cooked eggs, white sauce, toast. Cook eggs hard and separate 
whites from yolks, keeping yolks warm until wanted ; chop whites into 
fine piec^-s. To make white sauce put 2 tablespoonfuls of butter into a 
double boiler and allow it to melt ; mix in 2 tablespoonfuls of flour, then 
add slowly a cnp of milk, stirring constantly to avoid lumping. After the 
sauce has thickened, stir in the whites and pour over thin slices of toast, 
arranged on a warm platter ; now take the yolks and squeeze through a 
potato ricer over top of dish ; garnish with parsley. Charlotte Jones. 

Puff Omelet. 

Heat thoroughly the yolks of G eggs, mix with a small teacupful of milk 
and a little salt ; beat together a tablespoonful each of butter and flour 
until smooth ; add the mixture to the eggs and beat all well together ; 
pour into hot buttered tins and when it begins to thicken add the well 
beaten whites ; when stiff remove carefully to a dish. Sarah Aldridge. 

Christian's Flour is made from Hard Spring Wheat grown on virgin soil, 


Real Estate and General Auctioneer, 

AND dp:aler in 

M©RSES, • WAGiDNS, * HAiWEiS,* ITi. 

Mead's Auction Rooms and Fishkill Horse Exchange, 

388 to 339 Main St., Fishkill Landing, N. Y. 
J. Van Voorhls. M. V. Mackay. 

VanVoorhis & Co., 

Wholesale and Retail dealers in 
Bank Square, FishkiU-on-Hudson. 


66 Water Street, Newburgh. 

C. W. Sparks, Jr., 

Hardware and Agricultural Implements, 

Stoves, Ranges, and Furnaces, 
Steam and Hot Water Heaters. 


3Iain Street ^ Fishkill Village, J>f. Y., 


Drugs, Medicines, Chemicals, Fine Toilet Soaps, Brushes, Combs, etc. 

Perfumery and Fancy Toilet Articles in great variety. 

Physicians' Prescriptions accurately compounded. 



It was a, coiiiuion sayinj? aniono^ the puritans : 
"Brown bread and the gospel is ^ood fare." 


2 cups of warm milk or water, 3 teaspoonfuls salt, 
^ yeast cake, H tablespoonfuls suyrar, 

1 tablespoonful butter, flour. 

Put the water or milk, sugrarand butter in a bowl, add the yeast dissolved 
in a little warm w^ater, and then the flour gradually. Mix with a knife or 
spoon. When stiff enough to handle turn it out on a floured board and 
knead till soft and elastic. Put it back in the bowl, cover tightly, and let 
it rise in a warm place until double its bulk ; then divide into loaves or 
shape into biscuits. Allow these to rise again in the pan in which they 
are to be baked, till double in bulk. Bake loaves about 1 hour in a hot 
oven ; biscuits from 10 to 20 minutes, in a hotter oven than is required for 
bread. Sufficient for two loaves. Carrie Jones. 

Gluten Bread for General Use. 

Dissolve 1 cake of Fleischmann & Co.'s compressed yeast in a small cup- 
ful of lukewarm (not hot) water. Pour i pint of lukewarm milk into 1 pint 
of lukewarm water, and to this mixture add 1 tablespoonful of shortening 
—butter or lard. Into this pour the water containing the yeast, and add 
sufficient gluten flour to make a stifT batter. Set to rise, and, when light, 
add 1 or 2 tablespoonfuls of sugar, according to taste, 1 teaspoonful of salt 
and enough gluten flour to make dough as soft as can be handled. Knead 
well, make into two loaves, put into pans, and set them to rise. When well 
risen, bake in a moderately hot oven for about 40 minutes. 

Steamed Graham Bread. 

i a cup of mola!«ses, \ a cup of sweet milk, 

1 cup of sour milk, 2 cups of graham flour, 

1 cup of wheat flour, 1 teaspoonful of soda, 

\ teaspoonful of salt. 
Steam until light, then put in the oven for a few minutes. 

Mis. Leaiidet Alsdorf. 

Boston Brown Bread. 

1 bowl of Indian meal, 1 boul of rye meal, 

1 bowl of sour milk, ] large cup of uiolasses, 

1 teasi)Oonful of !«o(la, 1 tablespoonful of salt. 

Steam four hours. Mm. Morton. 

CHRISTIAN'S SUPLRLATIVE FLOUR wiil make more loaves, and better bread, 
than any other flour on the market. 


19 order to l?aue perfCCt I^eSUltS 

with the valuable recipes contained in this book, it is necessary to have 


Absolutely Pure Spices, Finest Fruit Extracts, 
Gelatines, Chocolates and Cocoas ; and the 
Famous Worcester Salt, 


S. H. Parsons' Grocery, 


James Forrestal, 

Carpenter, Builder, Contractor. 

All work done in a substantial and first-class manner. 

Shop and Mesidence, FishMll Ave., 3Iatteatvan. 

Roses, Carnations, Smilax, 


mill Oanipri 


Hyacinths, Palms and Ferns, Callas. 

Decorations done in style. Bouquets— any size. 
Cor. Ferry and Division Sts. Telephone. FISHKILL-ON-HUDSON, 


Brown Bread. 

2 cups of Indian meal, bolted, 1 cup of rye meal, sifted, 
1 pint of sweet milk, i cup of molasses, 

J teaspoonful soda in molasses, a little salt. 

Steam four hours or more. Contributed. 

Brown Bread. 

2 cups of sour milk, 1 cup of molasses, 

add 1 teaspoonful of soda dissolved in hot water, 
salt, 1 cup of corn meal, 

1 cup of graham flour, 1 cup of rye flour. 

Add enough more graham and rye flour to make a thick batter, like a 
stiff cake dough. Steam four hours. Brown in the oven. 

Miss Cotheal. 

Graham Bread. 

1 pint graham flour, 1 pint wheat flour, 

1 pint warm water, 1 teaspoonful salt, 

i cup molasses, J yeast cake. 

Mix dry ingredients ; dissolve yeast in the warm water ; put the molasses 
in the warm water and mix with dry ingredients ; beat 20 minutes. Set to 
rise until double its bulk ; beat again 5 minutes, and put in pans. Let it 
rise again until doubled. Bake in moderate oven from 1 hour to H hours. 

Carrie Jones. 

Curled Biscuit. 

1 tablespoonful of lard, 1 tablespoonful of butter, 1 quart of sifted flour, 
a little more than a tablespoonful of Royal baking powder ; mix with milk 
and water until thick enough to roll without sticking to the board ; roll 
out about half an inch thick and then cover with a thin coating of melted 
butter, and then sprinkle over with granulated sugar ; roll the paste up 
like a jelly cake roll, and cut down with a knife in slices about half an inch 
thick ; bake about 15 minutes. Serve at once and very hot. 

Mrs. Draper. 

Graham Biscuit. 

3 cups of graham flour, 1 cup of wheat flour, 

\ cup of sugar, 2 eggs, 

2 tablespoonfuls of butter, a pinch of salt, 

2 large teaspoonfuls of baking powder, 
enough sweet milk to make a soft dough. 


Cook Everything on a Q-as Range. - See the Qas Company NOW. 






Remember the Number, 284" ^^^^^ ^^■■> Fisbkill Landinj^. 



IE. & HI. nVE-izLllenzL^s. 

Dry Goods and Notions. Ladies' and Gentlemen's Furnishings. 

Our prices are always the lowest for articles of this class, 
478 3Iain Street , 3Iatteatvaii, 

Opposite Howland Library. 

Incontestible Life Insurance. 

There is but One Company that issues this form of policy. 


If not, think it over and you will be. 

I. B. Cammack, District Agent, New York Life Insurance Company,, 



Just IVIore I^rice ^V^alues 


Bargains in Glotliing, Men's Fixings, Hats and Slioes. 

Do you want to see what cash and correct buying will do for you ? 
Then call and see our stock before buying elsewhere. 

J. & M. PEAVY, Main Street, MATTEAWAN. 

1?rac6cal ®n<leriaKer & ^Eml>almer, 

Ormsbee Building, Main Street, Matteawan. 

Night Bell at office door. Residence in same building;. 
OalJs day or night personally attended to. 



4 even cups of flour, sifted three times, with 2 even teaspoonfuls of cream- 
tartar, 1 even teaspoonful of soda, i teaspoonful of salt ; then work in very 
lightly, butter the size of an egg, and 2 teacups of fresh milk. L. E. B. 


1 cup of flour, 1 teaspoonful of baking powder, 

I teaspoonful of salt, i tablespoonful of butter, 

i cup of milk. 

Sift dry ingredients together, rub in the butter, stir in the milk ; mix as 
soft as can be handled and rolled out on a board, half an inch thick. Bake 
in a Gas Oven 15 minutes. Mrs. Parsons. 

Raised Biscuit. 

Mix at night H pounds of flour with 1 quart of water, and i yeast cake % 
in the morning add 2 pounds of flour, 4 pound of lard, i teaspoonful of 
saleratus, and some salt ; mix well together, let it stand in a warm place 
till light ; cut out, and let them rise in the pans till light enough to bake. 

Mrs. David Davis. 

Dinner Rolls. 

3 cups of sweet milk, 1 yeast cake, flour to make a butter, not too thick. 
Set this as a sponge at noon. In the evening add 1 cup of sugar, i cup of 
melted butter, i nutmeg (grated), 1 saltspoonful of salt, flour to roll out 
like biscuit ; knead well. Set till morning and then roll out till about i 
inch thick and cut into strips about 1^ inches wide, and as long as you wish 
the rolls to be, (five inches is a pretty length, but make longer or shorter 
as you choose). Place these rolls in pans so that they will not touch each 
other, and let them rise till quite light. Bake in a rather hot oven— not 
too brown. M7's. Ella Brunclage. 

Dinner Rolls. 

1 quart of flour, 1 teaspoonful of sugar, 

1 teaspoonful of salt, 2 teaspoonfuls of baking powder, 

1 tablespoonful of butter, f of a pint of milk. 

Sift together flour, sugar, salt, and powder, rub in the butter and add 
the milk, mixing into a rather stiff dough. Flour the board and turn out 
the dough, giving it one or two quick, vigorous kneadings to complete its 
smoothness. Roll out i of an inch thick ; cut into strips about H inches 
wide, and as long as you care to have the rolls ; roll the strips the long way 
into a snug roll, and place in pan so that they will not touch each other. 
Bake in a rather hot oven from 8 to 10 minutes. Do not bake Tot) dark a 
brown. When you remove from oven cover closely for a while, till ready 
to serve. Mrs. Ella BinndagH. 

CHRISTIAN'S SUPERLATIVE FLOUR will make ujore loaves*, and better bread, 
than any other flour on the market. 






:S.G.& J. T.SMITH'S. 






J. M. NEAL & CO., 



Oysters, Clams, etc. 

River Fish a Specialty. 
Main Street, Fishkill Landing. 



For Weddings, 
or any other social gathering, 


M. A. MOSS, 

Maiteawan. and learn his prices. 


Fishkill Landing. 

I am still doing business at the same 
old stand. All calls promptly at- 
tended to, day or night. When in 
need of any thing in my line call 
and see me, and 1 will please you. 

A. M. Anderson. 
S. H. Parsons, 

Crockery, Glassware, 

Etc., Etc. 

nyc .A. T O? E .A-^W^-A. IST. 



2 eggs, butter | the size of an egg, 1 cup of milk, 2 cups of flour, i cup oi 
sugar, 2 heaping teaspoonfuls of baking powder ; beat thoroughly. 

Mi'S. P. H. Voshurgh. 


i cup of sugar, 1 egg, piece of butter the size of an egg, 1 cup of milk, 
1 teaspoonful of cream tartar, 1 teaspoonful of soda dissolved in a teaspoon- 
ful of hot water, flour to make as thick as cup cake. (Can use baking 
powder). Miss E. Barnard. 

Breakfast Muffins. 

1 pint of flour, 2 teaspoonfuls of baking powder, 1 tablespoonful of sugar, 
i teaspoonful of salt, 1 egg, enough sweet milk to make a batter like sponge 
cake, 1 tablespoonful of melted butter. Add the butter last. Bake in 
muffin rings. This will make 12 muffins. The egg should be well beaten. 
Bake 20 minutes in a quick oven. Miss Adriance. 

Saratoga Graham Muffins. 

3 cups of sour milk, i cup of molasses, 

3 small teaspoonfuls of soda, a little salt. 

Put the molasses in the sour milk, and add the soda and salt ; mix in 1 
quart of graham flour, and bake in muffin rings. Mrs. William Brown. 


f of a pound of flour, 3 ounces of butter, 

2 or 3 eggs, 1 tablespoonful of sifted sugar, 

2 teaspoonfuls of baking powder, a little milk, to form a stiff paste. 

Roll out i inch thick, cut into round cakes, bake, split and return to oven 
to brown the split side. Mrs. Hobson. 

French Rolls. 

1 pint of milk, 1 teaspoonful of salt, 

1 tablespoonful of butter, ^ a yeast cake, 

1 tablespoonful of sugar, flour to thicken. 

Place the butter and sugar in the milk and warm until the butter is 
melted. Add the salt, and when lukewarm add the yeast. Dis!?olve thor- 
oughly, then stir in enough flour to make a dough. Knead well— 10 min- 
utes is none too long. Set in a warm place to rise— 3 or 4 hours will be re- 
quired. Again knead down and form into small rolls, laying them into 
oiled pans. Let rise 1 hour, then bake. Grace M. Dayton. 

Cook Everything on a Gas Range. - See the G-as Company NOW. 




T - ^N.Y..^ 

Long Distance TelepJione call, 52-5, 








Coffee Bread or Breakfast Gems. 

1 quart of flour, 3 teaspoon fuls of baking powder, 

2 tablespoonfuls of sugar, \ teaspoonful of salt, 

1 small tablesp'nful mi?lted butter. 1 egg, 2 cups of milk. 

Bake in gem pans in a quick oven. Mrs. BuMond. 


2 eggs, 2 tablespoonfuls of sugar, 

a little Salt, 2 cups of milk, 

2 teaspoonfuls baking powder, 2 cups of flour. 

Bake in gem pans i hour. Mrs. A. V. Rockwell. 

Wheat Gems. 

2 eggs, 2 tablespoonfuls of sugar, 2 tablespoonfuls melted butter, 1 cup 
of milk, 2 cups of flour, and 2 heaping teaspoonfuls of baking powder. 
Bake immediately in well greased gem pans, in hot oven. 

Mrs. E. L. Jaycox. 

Simple Wheat Gems. 

2i cups of flour, 4 level teaspoonfuls of baking powder, 1 level teaspoon- 
ful of salt. If cups of milk. Bake about 15 minutes in gem pans, in mod- 
erate oven. Bertha D. Spaight. 

Graham Gems. 

1 pint of flour, 1 pint of milk, 1 e^g:, a very little baking powder, a very 
hot oven. Bake in gem pans. With fine graham flour u><e all graham, if 
not, use part wheat. Mrs. J. W. Spaight. 

Rice Gems. 

1 cup of rice flakes, break in fine pieces, I tablespoonful salt, \\ cups of 
milk, 1 tablespoonful of butter, 2 eggs, well beaten, 2^ cups of flour, 2 tea- 
spoonfuls of baking powder. Bake about 20 minutes in a moderate oven. 

Corn Gems. 

2 cups of corn lueal, 2 cups of flour, 

2 cups of milk. 2 eggs, 

3 teaspoonfuls baking powder, \ cup of butter, 

\ cup of sugar. Bake in gem pans. 

.Graham Gems. 

2 cups of graham flour, 1 of wheat, 1 large tablespoonful of molasses, 3 
teaspoonfuls of baking powder, 1 teaspoonful of salt, 1 egg; add milk 
enough to make a stiff" batter. Bake in hot gem pans in a hot oven. 

Mrs. P. 11. Voshiir<]h. 


Graham Gems. 

2 eg^s, well beaten, 1 tablespoon ful of sugar, 

1 teaspoonful of salt, 2 cupfuls of milk, 

2 cupfuls of graham flour. 

Mix in order ; beat hard ; heat gem pans very hot ; pour in the mixture 
and bake in a pretty hot oven for i an hour. Makes 1 dozen. 

Mrs. Thomas S. Newlin. 

Corn Bread. 

1 tablespoonful of butter, 1 tablespoonful of sugar, 1 egg, well creamed, 
li cups of milk, f Indian meal, 2 cups unsifted flour, 2 even teaspoonfuls 
of baking powder. Mrs. J. T. Brett. 

Batter Bread. 

1 cupful of hot hominy, 21 tablespoonfuls of butter, 

2 cupfuls of milk, 1 cupful of white njeal, 

2 eggs, beaten, 2 teaspoonfuls baking powder, 

i teaspoonful of salt. 
Put all together, beat well, and bake a nice brown. 

Lillian M. Stevenson. 


1 pint of milk, 3 tablespoonfuls of sugar, 

4 eggs, 1 tablespoonful of butter, 

3 cupfuls of flour, 3 teaspoonfuls baking powder. 

Mrs. H. E. Allison. 


1 quart of Indian meal and a little salt, scalded with sufficient water to 
make it soft, but not as soft as batter ; add immediately, stirring quickly, 
8 beaten eggs, then 1 quart of cold milk and 1 teacupful of sugar. Bake 
brown in a large shallow pan. Mrs. Bearing. 


Beat yolks and whites of 5 eggs separately ; mix them, add 1 pint of thin 
cream, and i teaspoonful of salt ; stir all into 1 pint of sifted flour ; beat 
well. Pour into buttered earthen cups and bake f of an hour in a moderate 
oven. Mrs. Howell White. 

Rye Shells.^ 

I of a cupful of rye meal, i of a cupful of wheat flour, 1 saltspoonful of 
salt, 1 tablespoonful of sugar, 1 cupful of milk, 2 eggs, beaten separately. 
Add the whites last. Bake in iron or stone cups 30 to 40 minutes. 

Mrs. Howell White. 


General Washington Breakfast Cake. 

Take 2 pounds of flour, 1 quart of milk, and 1 ounce of butter, and heat 
together. When it is lukewarm add a pennyworth of yeast, 3 eggs, a tea- 
spoonful of salt. Place it in a pan over night, and bake it in the morning 
in a quick oven for f of an hour. Mrs. Winthrop Sargent. 

Rice Pone. 

To 1 pint of milk and 1 pint of cold boiled rice add 2 well beaten eggs, 
7 tablespoonfuls of corn meal, 1 tablespoonful of lard, and a little salt». 
Pour mixture into hot, greased pan, and bake i hour. Sarah Aldridge. 


3 eggs, 3 cupfuls of flour, 

3 cupfuls of milk, a pinch of salt. 

Bake in iron gem pans in a hot oven. L. K. B. 


f of a cup of flour, I teaspoonful of salt, 
1 cup of milk, 1 e^g. 

Sift the flour and salt, and then mix in by degrees the e^g, beaten very 
light ; when free from lumps beat until it bubbles. Pour into welti 
greased gem pans and bake in a hot oven for 20 minutes. 

Emma Mase Bontecou, 

Nut Sticks. 

li cupsful of whole wheat flour, i cupful of ground nuts, or any other 
may be used ; grind them in a coffee mill ; i cupful of water. Knead well, 
roll tjiin, and cut with a biscuit cutter. Miss E. VanRensselaer. 

Sweet German Bread. 
1 pint of bread sponge, 1 tablespoonful of melted butter, i cupful brown 
sugar, 1 eg^. Beat all very thoroughly into the batter, then add sufficient 
flour 071^2/ to handle. Flatten out with the hand to fit a small dripping 
pan. Set in a warm place to rise for 2 hours, then brush over the top with 
sweet cream or the white of an egg. Sprinkle with granulated sugar and 
cinnamon. Bake in a quick oven for about i an hour. K R. W. V. 

Asparagus Toast. 

Cut fine about 12 stalks of cooked asparagus, rejecting all the tough part. 
Mix over fire 1 tablespoonful of butter, 1 of cream, 1 of gravy, a little salt and 
pepper, and 3 beaten eggs. Throw in the asparagus, stir a minute or two,, 
serve on toast. Spinach may be used in the same way. Mrs. White. 

Tomato Toast. 

Strain and scald 1 pint of canned tomatoes, highly seasoned ; add 1 cup 
of hot milk, thickened with a teaspoonful of arrowroot, a little butter, and 
stir a minute. Serve on toast. 3Irs. White. 



To make a perfect salad there should be a spendthrift for oil, 
a miser for vinegar, a wise man for salt, and a madcap to stir 
the ingredients up and mix them well together. 

Spanish Proverb. 

Chicken Salad. 

3 eggs, well beaten, 4 teaspoonful salt, 

^ teaspoonful pepper, scant teaspoonful mustard, 

i cup vinegar, piece of butter size of nut, 

1 tablespoonful of sugar. 

Boil as a custard, cool, and just before using add i cup of sweet cream or 
milk. Pour over 1 cup of finely chopped chicken and 1 cup of chopped 
<ielery. Grace M. Dayton. 

Potato Salad. 

1 quart of potatoes, 2 tablespoonf uls grated onion, 

2 tablespoonfuls chopped parsley, 4 tablespoonfuls chopped beets, 

moisten with sardine dressing. 
Slice the potatoes while hot, mix the other vegetables with them, add 
the dressing, and set in a cool place for 2 hours before serving. 

Mrs. Ifellor. 

Cabbage Salad. 

i a cabbage, 1 teaspoonful salt, 

6 eggs, 2 teaspoonfuls melted butter, 

1 teacupful sugar, 1 teaspoonful mustard, 

i teacupful vinegar. 
Cut the cabbage in two parts and wash it well. Remove the wilted or 
tough leaves, cut out the core or "stump," and chop it fine with a sharp 
knife. Boil the eggs hard, chop five of them very fine; place the cabbage 
in a salad bowl, add the chopped eggs, and toss and mix lightly together. 
Mix the sugar, salt, mustard, butter, and vinegar well together, and pour 
this liquid over the cabbage and eggs. Toss again lightly with a fork held 
in each hand ; arrange in a dish, and garnish with the remaining egg cut 
in slices. M7's. Mellor. 

Cabbage Salad. 

3 eggs, butter size of an egg, 

2 tablespoonfuls sugar, 1 teaspoonful salt, 

1 tablespoonful mustard. 
Beat the above together, then add i cup sweet milk, stir, and add i cup 
of vinegar, stir, set in kettle of boiling water and stir until the consistency 
of cream. When cold add the finely chopped cabbage. This is enough 
for a medium sized head of cabbage. Mrs. W. S. Colwell. 

^'Perfect" Champion Peas are equal to those from your own garden. 


Lobster Salad. 

1 can of lobster chopped fine, 3 or 4 stalks of celery or a few lettuce leaves 
chopped ; add 4 e^gs boiled 20 minutes, chop the whites and mix with the 
lobster ; make a dressing with the yolks of the eggs mashed fine ; i cupful 
of vinegar, I teaspoonful of black pepper, a piece of butter the size of an 
egg, melted. Mix all together, and stir thoroughly into the lobster, then 
smooth into shape and set away in a cool place. Mrs. Garret Storm. 

Fruit Salad. 

Slice oranges, bananas and pineapple, either fresh or canned. Arrange 
oranges an inch thick, then a thin layer of bananas, sprinkle with sugar, 
then a thick layer of pineapple, sugared. Cover the whole with a thick 
layer of grated cocoanut. Mrs. B. E. W. Conklin. 

Delicious Salad. 

Chop a tablespoonf ul each of parsley and olives, add to a pint of chopped 
celery, and serve with French dressing. Mrs. S. H. Parsons. 

A Salad for Sunday Night Tea. 

A layer of ripe tomatoes, sliced rather thick ; a layer of pickled cucum- 
bers, sliced very thin ; a layer of small german potatoes, cut thin ; a layer 
of young beets ; a layer of boiled lima beans, giving a delicate green hue ; 
then in the middle a layer of very small young onions, sliced thin ; repeat 
after that to the top of the salad bowl, which should be of cut or plain 
glass. Ornament with sprigs of celery, lettuce, slices of hard boiled eggs 
and finely chopped chives, with an olive here and there. The ingredients 
for the salad are carefully laid in the bowl, and a well-mixed French dress- 
ing poured over them four or five hours before the time for serving. The 
decorations for the top are put on just before sending to the table, and the 
salad packed in ice until used. Contributed. 

Salad Dressing. 

1 teaspoonful of flour, 2 teaspoonfuls of butter, 

i teaspoonful of salt, 1 teaspoonful of sugar, 

i teaspoonful of mustard, 1 beaten eg^, 

a little pepper, \ cupful of boiling vinegar. 

Mix all together and stir until it is creaniy. V. B. 

French Mustard Dressing. 

Heat 1 ^^\i; well ; add 2 teaspoonfuls of mustard, 1 teaspoonful of sugar, 
i teaspoonful of flour, 1 cui)ful (small) of vinegar. Cook until thick. 

Mrs. J. W. iSpai(jht. 

Cook Everything on a &as Hange.— See the Gas Company NOW. 


Salad Dressing of Milk. 

8 egj?s, 1 tablespoonf ul of sugar, 

1 tablespoonful of oil, 1 tablespoonf ul of salt, 

f tablespoonful of mustard. 1 cupful of uiilk, 

1 cupful of vinegar. 

This recipe ujakes nearly three cupfuls of dressing, and one-third of it 
will be ample for a salad intended for six persons. If the entire quantity 
is made, boitleil tightly, and set away in a cool place, it will keep for two 
weeks. Place the oil, salt, mustard and sugar in a bowl, and stir until 
perfectly smooth. Beat the eggs well, and add them, stirring thoroughly ; 
then gradually put in the vinegar, and lastly the milk. Place the bowl in 
a basin of boiling water, and cook the dressing until it is like thick cream, 
stirring all the time. The cooking usually takes ten minutes, but if the 
bowl is thick, from twelve to fifteen minutes will be required. Use when 
cold. Mrs. Thomas Mellor. 

Cream Dressing for Cabbage Salad. (Chopped.) 

2 tablespoonfuls of butter, 1 tablespoonf ul of flour ; rub smooth in sauce 
pan, then add 1 cupful of milk ; when the milk is boiling add 2 eggs, 1 
tablespoonful of salt, 1 tablespoonf ul of mustard, 2 desertspoonf uls of sugar, 
a very little cayenne pepper. Add last a cupful of vinegar, and cook until 
like a soft custard. This dressing also for potato salad, without sugar. 

Miss S. T. Hills. 

Salad Sauce. 

2 tablespoonfuls of dry mustard, 2 tablespoonfuls of sugar, 1 teaspoonful 
of salt, add cold water enough to make a paste ; beat 8 eggs into this and 
beat thoroughly ; add 1 cupful of cream (or ^ cupful cream with milk and 
1 Qgg), I cupful of vinegar according to strength. Beat all thoroughly and 
put in bowl on the teakettle. Done in f of an hour when thicker than a 
custard. Miss Mapes. 

Mayonnaise Dressing for Scallop or Chicken Salad. 

The yolk of 1 egg, 1 teaspoonful of mustard, 1 teaspoonful of salt, 1 salt- 
spoonful of cayenne pepper, i pint of the best olive oil, ice cold, the juice 
of 1 lemon. Break the yolk into a shallow bowl ; mix the mustard, egg, 
salt and pepper very thoroughly, then add the oil drop by drop. Be care- 
ful to stir always one way, otherwise it will "crack," and must then be 
started over again. It should thicken like a firm jelly, which can be thin- 
ned by a squeeze of lemon. After using all the oil and leuion, add the 
white of the egg and stir for eight minutes, or until very smooth. This 
will make sufficient dressing for a quart of scallops boiled twenty minutes 
and allowed to become quite cold, mixed with an equal part of cut celery. 
Garnish the dish with lettuce or the light green leaves of the celery. 

K. K. W. V. 


One Quart Salad Dressing. 

6 eggs, 1 heaping tablespoonful of corn starch, 2 heaping tablespoonfuls 
of mustard, 2 teaspoonfiils of salt, a pinch of cayenne, 6 tablespoonfuls of 
vinegar, ^ pound of butter, 1 pint of boiling water. Put the boiling water 
and vinegar in a double boiler to prevent burning when the eggs are 
added. Mix the mustard to a smooth paste with cold water, and add the 
cornstarch, salt, and pepper. Beat the eggs light and add to them the 
above ingredients, then pour the whole into the boiling water, stirring 
constantly until quite thick. Add the butter while hot, and stir until 
thoroughly melted. Now make a paste of the yolks of 2 eggs, a coffee 
cupful of nice olive oil, and a teaspoonful of vinegar, and when the cooked 
portion is perfectly cold, beat this into it. The best way to make the paste 
is to put the 2 yolks in a shallow dish and stir round and round (not beat) 
with a silver fork, putting in the oil gradually, and last of all, the vinegar. 
Some prefer the dressing without the oil, using more butter. This quan- 
tity is sufficient to go with two or three chickens, and one-half their bulk 
when cut up, of celery. Mrs. T. I. MacGlasson. 

Boiled Salad Dressing. 

3 or 4 eggs, 1 tablespoonful of mustard, 

1 teaspoonful of salt (even), 1 tablespoonful of sugar, 

1 tablespoonful of hard butter, 1 tablespoonful of celery seed, 

i cupful of vinegar, f cupful of sweet cream. 

Beat the whites and yolks of eggs separately, then together, stir mto this, 
mustard, salt, sugar and butter. Heat vinegar, pour over other ingredients, 
and cook until of the consistency of cake batter. Cook in a double boiler, 
and when cold, thin with sweet cream, whipped. Mrs. Atwoocl. 

Boiled Salad Dressing. 

1 cupful of milk, 1 cupful of vinegar, 3 eggs, 1 tablespoonful each of 
sugar, olive oil (or butter), and mustard, i teaspoonful of salt, i teaspoon- 
ful of pepper. Stir butter, sugar, salt, and mustard together until smooth, 
then add the beaten eggs ; stir all together and add the vinegar ; lastly 
the milk. Boil until thickened. Mrs. John T. Smith. 

Cream Salad Dressing. 

6 eggs, 1 pint of cream, 

i cupful of butter, 1 small teaspoonful of mustard, 

1 saltspoonful of salt, a dash of red pepper, 

1 cupful of sharp vinegar. 

Beat the yolks and whites of eggs separately; stir into'the cream and 
beat thoroughly ; put in double boiler until scalding hot, then add the 
butter ; wet mustard with vinegar, keep stirring until it thickens ; add a 
little sugar. May use curry instead of mustard if liked better. 



Horse Radish Sauce. 

2 tablespoonfuls of grated horse radish, 1 wineglassful of vinegar, ^ pint 
of good creatu, 1 teaspoonful of raw mustard. Mrs. Draper. 

Caper Sauce. 

2 tablespoonfuls of flour, \ cupful of butter, 1 pint of boiling water ; add 
2 hard boiled eggs, chopped fine, 4 tablespoonfuls of capers. 

Mrs. Edgar A. Shoo'k. 

Tomato Sauce for Pork Chops. 

Place a cupful of strained tomato liquor into a saucepan with a small 
onion, sliced, and cook ten minutes. Strain out the onion, return juice to 
the fire, thicken with a large spoonful of butter worked up with a tea- 
spoonful of cornstarch, pepper and salt. Boil up quickly, and when you. 
have laid chops on plate pour the sauce over them and serve. 

Mrs. W. S. Colwell. 


'The proof of the pudding is the eating." Cervajn^tes. 

Imperial Pudding. 

Part 1st. — i cup rice, 1 quart boiling water, 

1 pint milk. 

Part 2d. — \ box gelatine, \ teaspoonful salt, 

\ cup cold water, 1 cup sugar, 

\ cup hot milk, 1 pint cream, 

4 tablespoonfuls wine or other flavorings. 

Part 1st. — Wasli the rice ; cook in the boiling water until it has boiled 
hard, 10 or 15 minutes ; drain off the water, add the milk and cook 1 hour 
in a double boiler. 

Part 2d. — Soak the gelatine in the cold water until very soft ; add the 
hot milk. Strain, add the salt and sugar ; stir in the rice. Cool, and when 
it is thick enough to heap slightly on the spoon, add the flavoring and 
whipped cream. Pour in a buttered mould. Serve cold with whipped 
cream, plain, or colored with fruit juice or other coloring. 

Emily VJ. Stanley. 

Christian's Flour is made from Hard Spring Wheat grown on virgin solL 


Quaking Pudding. 

1 pint of milk, 4 eggs, 5 heaping tablespoonfuls of flour, a little salt. 
Boil f of an hour in a mold. Serve hot. 

Sauce for Quaking JPiiddlnf/. 

Cream \ cup of butter and 1 cup of powdered sugar ; yolk of 1 egg, \ tea- 
spoonful of corn starch, wine to taste. Beat well while boiling. Serve 
hot. Mrs. Benjamin Hammond. 

Albany Pudding. 

2 eggs, i cup of butter, small cup of milk, 3 teaspoonf uls of baking pow- 
der, 3 tablespoonfuls of sugar, 1 cup of seeded raisins and currants, flour 
■enough to make a dough the same thickness as for cake. Steam i hour in 
•cups. Mrs. A. V. Rockwell. 

Ginger Pudding. 

i pound of flour, i pound of molasses, 

6 ounces of suet, 1 ounce of ginger, 

1 e^g, 1 teaspoonful baking powder. 

Chop the suet very fine ; add molasses, then egg, beaten together ; then 
add ginger, and last the flour, with baking powder sifted in it ; add about 
i cup of milk— enough to make it the consistency of plain pudding. Put 
in mould, or bowl, and cover tightly with a cloth. Put in pot of boiling 
water, about half full, and steam for three hours. You must be careful 
^not to let the water overflow your pudding, or it will be soggy and spoiled. 
Serve hot with wine sauce. 

Wine Sauce. 

Put into a bowl 1 good sized cup of pulverized sugar, and i cup of butter ; 
beat to a cream ; add 1 good sized glass of cooking wine, beat this into 
the creamed sugar and butter ; then have the kettle boiling and place the 
bowl into the top of the cover of the kettle ; let it stand without stirring 
tintil it is a mass of foam. Serve very hot. Mrs. G. H. Williams. 

Brown Pudding. 

1 cup of bread crumbs, 1 cup of sour milk, \\ cups of graham or white 
flour, 1 cup of molasses, 1 cup of suet, 2 eggs, 1 teaspoonful each of cloves 
and allspice, 1 teaspoonful of baking soda. Boil about four hours. Soak 
bread crumbs in sour milk. Mrs. Newlin. 

Velvet Pudding. 

3 cups of sweet milk ; bring to a boil, sweeten, and thicken with corn 
starch ; remove from the stove and add the yolks of 2 eggs, well beaten, 
with a cup of cocoanut ; beat the whites stiff and place on top; brown 
slightly in a hot oven. Mrs. Garret IStorni. 


Velvet Pudding. 

1 quart of milk, a pinch of salt, 1 cup of sugar ; bring to a boil and stir 
in Z large spoonfulls of corn starch, dissolved in | cupful of cold milk and 
then beaten up with the yolks of 3 eggs ; as soon as smooth, stir in flavor- 
ing and pour into a deep dish ; cover the top with the 2 whites of eggs beaten 
to a stiff froth with a little sugar. Serve cold with currant jelly for sauce. 

Mrs. Willis VanBiiren. 

Composition Pudding. 

Stir into 1 pint of boiling milk 3 even tablespoonfuls of flour and 1 of 
corn starch made into a paste with a little cold milk ; add a small piece of 
butter ; beat 4 eggs, yolks and whites separately, and when it has cooled 
a little, stir in the eggs just before it is put in the oven. Place pudding 
dish in a pan of water and bake about i an hour. Stir pudding once or 
twice while baking and serve with sauce. Miss E. DuBois. 

Carrot Pudding. 

I pound of raw potatoes, grated, I pound of raw carrots, grated, i pound 
of flour, ^ pound of currants, chopped fine, a few raisins, ^ pound of suet, 
chopped fine, a little salt and allspice. Mix it the consistency of a pudding 
for boiling in a tin, by mixing with molasses— 3 tablespoonfuls will be 
enough. Boil 2 hours. Almost as ^ood as a real plum pudding. To be 
turned out and eaten with a sauce. Mary W. BrincUerlioff. 

Caramel Pudding. 

1 cup of burnt sugar ; then to 1 quart of warm or boiling milk add yolks 
of 4 eggs and \ cup of sugar. When baked and a little cool, beat the whites 
stiff with a little sugar and put on the pudding ; then brown slightly. 

Miss Rumsey. 

New England Thanksgiving Pudding. 

6 crackers, broken in small pieces, 2 quarts of milk, 
4 eggs, li cups of raisins, 

I cup of molasses, 1 cup of sugar, 

1 teaspoonful.of cloves, 1 teaspoonful of cinnamon, 

i of a nutmeg. 
Soak the crackers in milk ; cover and bake slowly for five or six hours. 

Jeannette Weston. 

Graham Pudding. 

1 cup sweet milk, 1 e^g, 

I cup molasses, 1 cup raisins, 

1 teaspoonful soda, 1 cup graham flour. 

Steam 1 hour. Mrs. C. H. Hoysvadt. 


Floating Island. 

Beat the yolks of 5 ep:gs and the whites of 2 very light ; sweeten with 5 
tablespoonfuls of sugar, and flavor to taste ; stir them into a quart of 
scalded milk, and cook until it thickens. When cool pour into a glass dish. 
Now whip whites of the 3 remaining eggs to a stitT froth, adding 3 table- 
spoonfuls of sugar and a little flavoring; pour this froth over a shallow 
dish of boiling wa+er, the steam passing through it until it cooks ; when 
sufficiently cooked take a tablespoon and drop spoonfuls of this over the 
top of the custard far enough apart so that the "little white islands" will 
not touch each other. By dropping a teaspoonful of bright jelly on the 
top or centre of each island a pleasing effect is produced. Also, by filling 
wine glasses and arranging them around a standard, adds much to the 
appearance of the table. Mrs. W. A. Jones. 

Chocolate Pudding. 

i cap of butter, 1^ cups of sugar, 

1 egg, i cup of milk, 

1 heaping cup of flour, 1 teaspoonful baking powder, 

2 squares Baker's chocolate, grated, a pinch of salt. 

Steam 3 hours in mould. Serve with hard sauce. Contributed. 

Lemon Pudding. 

1 cup of boiled rice, the yolks of 3 eggs, a piece of butter size of an eg^^ 
the rind of 1 lemon. Put it in the oven long enough to stiffen for the 
merangue. Whites of 3 eggs, 1 pound of powdered sugar, and the juice of 
1 lemon. Spread over the pudding. Mrs. Edgar A. Shook. 

Swiss Pudding. 

1 teacupfui of flour, 4 tablespoonfuls of butter, 

3 tablespoonfuls of sugar, 1 pint of milk, 

5 eggs, the rind of 1 lemon. 

Grate the rind of the lemon into the milk, and put into a double boiler. 
Rub the flour and butter together ; pour the boiling milk on this and re- 
turn lo the boiler ; cook five minutes, stirring the first two minutes. Beat 
the yolks of the eggs and the sugar together, and stir into the boiling mix- 
ture. Reujove from the fire ; when cold add tiie whites of the eggs beaten 
to a stiff froth. Have a mold well butteretl, turri the pudding into it, and 
steam a full hour. 

S(f tire for Sir>lss Paddut(j, 
I, pound brown sugar, 4 ounces V)utter, 

4 tablespoonfuls i^-eam. wineglassful of wine. 

Beat the butter to a cream, a<l(l the sugar and the cream, then the wine. 
Put in a bowl over the teakettle, let it stay there about flfeeen minutes. 
The kettle should be boihng, and the s^uce shoidd look white and foamy 
all through. EiiDiia F. BrincJx'erJioff. 


Orange Marmalade Pudding. 

1 cup stale bread eruiubs, 1 cup orange niannalade, 

1 cup flour, \ cup finely cut suet, 

i cup sugar, 1 egg, 

1 teaspoonful baking-powder, | cup milk (about), 
a speck of salt. 
Sift the flour, baking powder and salt together ; add the sugar, bread 
crumbs, suet and marmalade ; stir well, then add the beaten e^^ and 
enough milk to make a moist dough. Stir well and fill a thoroughly but- 
tered mould to within an inch of the top, cover tightly and steam 2 hours. 
Turn it out upon a hot dish and pour sauce around it. 

3Iarinalade Sauce. 

1 cup boiling water, ^ cup sugar, 

2 tablespoonfuls marmalade, ^ teaspoonful corn starch, 

the juice of i a lemon. 
Mix the corn starch and sugar, add boiling water ; stir over the fire till 
it boils, add marmalade and lemon juice ; boil 5 minutes and pour it round 
the pudding. Emily W. Stanley. 

Tapioca Pudding. 

Soak over night 8 tablespoonfuls of tapioca in i pint of cold water. In 
the morning add 1 quart of milk, and let it boil a few minutes ; add the 
yolks of 4 eggs and 2 cups of sugar beaten together, and cook 15 minutes, 
stirring frequently ; take off and cool, flavor with vanilla, and pour in dish 
to serve ; add the beaten whites of eggs, a tablespoonful of powdered 
sugar, and brown in oven. Mrs. D. C. Smith. 

Soft Corn Starch Pudding. 

1 quart of milk, 2 eggs well beaten, 3 tablespoonfuls of sugar, 1 heaping 
tablespoonful of corn starch diissolved in a little cold milk, salt, 1 tea- 
spoonful flavoring. Cook thoroughly in a double boiler. Serve cold. 

L. K. B. 

Tapioca Cream Pudding. 

4 even tablespoonfuls of pearl tapioca, or \\ tablespoonfuls of granulated 
tapioca soaked until soft in a teacupful of water ; then add 1 pint of milk 
with a little salt, i ook until scalding hot, add the yolks of 3 eggs, well 
beaten with a small cupful of sugar, and one teaspoonful of flavoring. Cover 
with a meringue ujade of the whites of the eggs beaten stiff, and 4 table- 
spoonfuls of powdered sugar. Brown in oven. Serve cold. E. B. 

Snow Pudding. 

The rin<l and juice of 2 lemons, 2 cups of powdered sugar; 1 box of gela- 
tine dissolved in a pint of boiling water ; add lemons and sugar and i)ut into 
a mould. When cold serve with a rich custard. A. M. Davidson. 



Caramel Custard. 

2 cups of granulated sugar, 1 or \\ cups of water; cook in frying pan 
until the liquid is an amber color. Pour into a mould, having first wet the 
mould with cold water ; move the mould about until a crust of the burnt 
sugar covers the sides and bottom of the mould. When the crust is cool 
enough to crack, pour in the custard, and put the mould in a pan of boiling 
water in a hot oven. When done turn out on a platter. Miss Kittredge. 

Raisin Puffs. 

i cup of butter, 2 eggs, 

2 tablespoonfuls of sugar, 1 cup of milk, 

2 cups of flour, 2 teaspoonfuls baking powder, 

1 cup of raisins, chopped. 

Put in small cups and steam i hour. Serve with either wine sauce or 
liard sauce ; both are good. Mrs. Lewis Tompkins. 

A Simple Pudding. 

1 quart of milk, 3 tablespoonfuls of corn starch, 

I of a cup of sugar, a pinch of salt. 

When this boils take it from the stove ; flavor with vanilla. Pour i of 
this into a mould ; stir into the remaining half a small piece of chocolate, 
and when it is thoroughly dissolved pour upon the other in the mould. 

Mrs. C. F. Brett. 

Cottage Pudding with Fruit. 

1 cup of sugar, 1 cup of milk, 

2 cups of flour, butter the size of an egg;, 

2 teaspoonfuls baking powder, 1 cup of any kind of berries. 

To be eaten with hard sauce. Mrs. Solomon Tompkins. 

Steamed Bread Pudding. 

1 quart of bread crumbs soaked in water and squeezed dry, 1 cup of 
molasses, 1 tablespoonful of melted butter, 1 cup of raisins and currants, 
1 teaspoonful of soda, 1 large cup of flour, 1 teaspoonful of cinnaiuon, \ 
teaspoonful of cloves, (or better, the cinnamon and a little grated orange 
peel). Serve hot with hard sauce flavored with nutmeg. 3Irs. DuIIond. 

Suet Pudding. 

2 eggs. 1 cup of milk. \ cup of molasses, 1 cuj) of suet chopped fhie, 1 tea- 
spoonful of salt, 2 teaspoonfuls of baking powder ; sift in sufficient flour to 
make it thick as cake ; 1 cup of raisins, 1 cup of currants, cinnamon and 
nutmeg. Mrs. W. H. Dreir. 

Cook Everything on a Gas Range. - See the Gas Company NOW. 


National Suet Pudding. 

3 cups of chopped suet, 2 cups of raisins, 2 cups of molasses, 4 cups of 
flour, Icupofujilk, o teaspooufuls of baking powder. Boil 3^ hours. Eat 
while hot. 

Sdtice for Ndtloual Suet Padding. 

1 cup of sujj:ar, I cup of butter, 1 egg, 1 tablespoonful of wine or vinegar. 
Beat 15 minutes and heat to a scald. 3Irs. Edgar G. Greene. 

Snow Pudding. 

1 pint of boiling water, 2 tablespoonfuls of corn starch. Boil 3 minutes, 
remove from the fire and add the whites of 3 eggs beaten to a froth, a pinch 
of salt, and 2 tablespoonfuls of sugar. Stir together and pour in mould 
to cool. For the custard take i pint of boiling milk, 1 teaspoonful of corn 
starch ; bring milk to a boil, add corn starch, and boil 3 minutes. Beat 
the yolks and add | cup of sugar ; add to the corn starch, flavor with 
vanilla, and serve with the custard poured about the snow. 

Mrs. Fred. Joiies. 

Prune Pudding. 

Stone i pound of prunes and stew them until very tender ; it is well to 
let them soak over night before stewing, also to cut each prune in two or 
three pieces, and then stew in a small quantity of water so as to make as 
little juice as possible, When cold add the beaten whites of 3 eggs and 1 
cup of sugar. Bake 20 minutes. Serve cold with whipped cream. 

M. E. Stearns. 

Granulated Tapioca Cream. 

3 tablespoonfuls of granulated tapioca, 1 pint of milk, 3 eggs, vanilla 
and sugar to taste. Soak the tapioca in water until soft. Boil the milk ; 
while boiling stir in the tapioca and the yolks of the eggs beaten with the 
sugar. When cooked sufficiently pour into a dish to cool ; when cold add 
the vanilla. Beat the whites of the eggs stiff, sweeten and flavor them, 
and stir part into the pudding, putting the rest on top. 

Reta I. Tompkins. 

Farina Balls. 

Scald 2 cups of milk in a double boiler ; when milk is very hot add | cup 
of farina, a little at a time, so as not to stop the milk from boiling ; when 
farina has stiffened, add the yolk of 1 q^^. 5 drops of onion juice, a dash 
of pepper, i teaspoonful of salt, and a little celery salt ; mix well together 
and turn farina out on a platter to cool. Roll into balls ; roll in seasoned 
cracker ; dip in beaten e^^. then roll again in cracker crumbs and fry in 
basket. Serve as a vegetable, or with maple syrup for dessert. 

Mrs. W. A. Jones. 

^'Perfect" Champion Peas are equal to those from your own garden. 


Gem Pudding. 

1 quart of milk, yolks of 4 eggs, 

1 pint of bread crumbs, sugar, and a little salt. 

Put in oven and bake. When done have ready the whites of 4 eggs 
beaten to a stiff froth with 1 small cup of powdered sugar and the juice of 
i a lemon. Spread over the top and put in the oven to brown. 

Mrs. F. H. BreiL 

Apple Snow. 

1 pint of highly flavored tart apple sauce mixed with the beaten whites 
of 2 eggs. Make a meringue for the top with 2 more whites and a little 
sugar. Brown slightly and serve cold. Mrs. Howell White. 

Nesselrode Pudding. 

Make a custard with 1 quart of thin cream, 4 yolks and 1 whole egg, 5- 
level tablespoonfuls of sugar, and 1 teaspoonf ul of arrowroot first dissolved 
in some of the milk. Shell 1 pint of small chestnuts, throw them into boil- 
ing water and then into cold, rub off the skins, boil gently till tender, rub 
hot through a colander into the warm custard. When cold add i a glass 
of sherry. Freeze, and when half frozen, add brandied peaches, cut fine. 
Serve with flavored and sweetened whipped cream, or else brandy syrup. 

Mrs. Howell White. 

Fruit Cream. 

Use a potato strainer to get the juice and pulp of ^ a can of apricots, S 
bananas, 3 lemons, and 3 good oranges. Strain 3 cups of water through 
to help. Add 3 cups of sugar and freeze. Mrs. Howell White. 

Pine Apple Meringue. 

Peel, cook, and sweeten 1 ripe pine, add 1 teaspoon ful of corn starch 
mixed with water, and grated peel of i a lemon. Bake in a crust with 
meringue on top. Mrs. Howell White. 

Whortleberry Pudding. 

1 pint of molasses, 1 quart of flour, 1 quart of berries, 1 small tablespoon- 
ful of powdered cloves, 1 small teaspoonf ul of salt, 1 teaspoon fill of dry 
saleratus dissolved in a little water. Boil about 4 hours, and serve with 
hot liquid wine sauce. 


1 cup of butter, 2 cups of sugar ; mix to a cream and i)lace on back of 
stove where it will come to the boiling point, bnt not boil. Add before 
serving, a glass of sherry or brandy. Mrs. Draper. 

Cook Everything on a Gas Range.— See the Gas Company NOW. 


Creamy Sauce. 

i of a cup of butter beaten to a cream, 1 small teacup of powdered sugar ; 
beat smooth ; add 2 tablespoonfuls of milk, the white of 1 egg. Place in a 
bowl of boiling water, stir until creamed ; place in a cold bowl and serve. 

Mrs. J. S. Luyster. 

English Plum Pudding. 

i pound of currants, 1 pound of raisins, 

i pound of beef suet, ^ pound of brown sugar, 

f pound of flour, 2 ounces of citron, 

3 eggs, nutmeg and salt, 

molasses to thicken. 
Steam six hours. This will make two. Will keep weeks. Serve with a 
iiard sauce. Mrs. Lewis Tompkins. 

Plum Pudding. 

1 cup molasses, 1 cup chopped suet, 

43 cups flour, 1 cup sweet milk, 

1 cup raisins, 1 cup currants, 

i pound chopped figs, \ pound chopped dates, 

i pound citron, 1 teaspoonf ul soda mixed with milk, 

2 teaspoonfuls cinnamon, 4 teaspoonful nutmeg, 
i teaspoonful cloves, i teaspoonful salt, 

2 eggs. 
jMix well and steam four hours. Mrs. E. J. Joseph. 

Prune Pudding. 

1 pound of stewed prunes, the whites of 4 eggs, 

1 cupful of sugar. 
After the prunes are stewed, drain off the juice, remove the stones, and 
chop. Beat the whites of the eggs very stiff, add the sugar gradually, beat- 
ing all the time ; then stir in the chopped prunes. Bake until a light brown. 
Serve cold with a custard made of the yolks of the eggs, 3 cupfuls of milk, 
and i a cupful of sugar. Flavor with vanilla. Mrs. L. Alsdorf. 

Prune Whip. 

1 pound of prunes, 1 small teacupful of sugar, 

the whites of 4 eggs, J teaspoonful of salt, 

I teaspoonful of soda. 
Soak the prunes over night in just water enough to cover them. In the 
morning, stone, and boil them in the water they were soaked in until they 
form a thick paste, adding the sugar. When cool, mix thoroughly with the 
whites of eggs beaten stiff, then add soda and salt. Bake in a pudding 
dish until brown. Serve with whipped cream or boiled custard. 

Mrs. McPherson. 


Prune Pudding. 

1 pound of prunes stewed until perfectly tender ; remove the pits and 
mash in an earthen pudding dish ; add the beaten whites of 3 egrgs, f of a 
cup of sugar, a teaspoonful of vanilla. Bake 15 minutes. To be eaten^ 
cold, and served with whipped cream. Mrs. P. F. Norris. 

Fig Pudding. 

1 cup of milk, 1 cup of chopped figs, 

i cup of melted butter, 2 eggs, 

I cup of sugar, 1^ cups of flour, 

2 teaspoonfuls of baking powder. 

Steam in a pudding dish in steamer with cloth under the cover. Serve* 
with boiled sauce with chopped figs in it. Mrs. William Oordo7i. 

Fruit Pudding. 

1 pint of sifted flour, 2 slightly rounding teaspoonfuls of baking pow- 
der, i a teaspoonful of salt, 2 tablespoonfuls of sugar, 2 rounding table- 
spoonfuls of butter, 1 e^^, | of a cup of milk, a pint can of cherries, or may 
use dates, flgs, or dried fruit. Sift together flour, salt, baking powder and 
sugar ; rub the butter into this mixture ; thoroughly beat the e^^, add the 
milk to it ; pour over the other ingredients and mix into a batter. All fruit 
must be floured first before putting into batter. 


The juice from a pint can of cherries, a little hot water, and lemon juice 
to flavor. Thicken with a little corn starch. (For dates, figs, or dried, 
fruit use vanilla sauce.) Contributed. 

Huckleberry Pudding. 

Make a batter same as for muffins, only not so thick. 2 eggs, 1 cup of 
flour, f cup of butter, 1 quart of berries, 1 teaspoonful of baking powder, 
enough milk to make it hold together and bake slowly. 


1 cup of powdered sugar, i cupful of butter ; beat well together, then 
put in the white of 1 egg and beat thoroughly. Tablespoonful of whiskey 
or wine. Just before using, stir in on the oven 1 tablespoonful of boiling 

Steamed Berry Pudding. 

1 cup of sugar, 2 eggs, IJ teaspoonfuls of Cleveland's baking powder, 2 
cups of flour, 1 cup of sweet milk, 2 large cups of berries. Steam about 2 
hours. Miss L. Benso)i,. 

CHRISTIAN'S SUPERLATIVE FLOUR will make more loaves, and better bread, 
than any other flour on tlie market. 


Yorktown Cherry Pudding. 

1 cap of sugar, 1 tablespoonful of butter, 

1 egg', a pinch of salt, 

1 cup of milk, 2 cups of flour, 

2 teaspoonfuls baking powder, flavor with nutmeg, 
2 cups of pitted cherries. Steam 1^ hours. 


Rub 1 cup of sugar and | cup of butter to a cream ; add 1 beaten egg and 
a cup of boiling milk ; stir it briskh^ till it thickens, but do not let it boil. 
Flavor with lemon. Mi^s. N. Smith. 

Whortleberry Pudding. 

1 quart of whortleberries, 1 pint of molasses, i teacupful of water, 1 tea- 
spoonful of saleratus dissolved in the water, cinnamon or cloves to taste, 
ilour enough to make a stiff batter as soft as gingerbread. Boil 2 hours 
in a tin or bag, either should be greased or floured. Very good. 

Mary W. Brinckerhoff. 

Peach Pudding. 

Fill a pudding dish with whole peeled peaches, and pour over them two 
cups of water. Cover closely and bake until the peaches are tender, then 
drain the juice from the fruit and stand until cool. Add to the juice 1 pint 
of sweet milk, 4 well beaten eggs, 1 small cup of sugar, 1 cup of flour with 
1 teaspoonful of baking powder mixed with it, 1 tablespoonful of melted 
butter, and a little salt. Beat well three or four minutes, and pour over 
the fruit in dish. Bake until a rich brown and serve with cream. 

Mrs. Edgar Shook. 

Blackberry Pudding. 

1 pint of molasses, 1 teaspoonful of soda, beaten to a froth ; 3 pints of 
blackberries (or chopped apples in winter) rolled in 1 quart of flour, 1 large 
tablespoonful of cinnamon, 1 of cloves, and 1 of allspice, a pinch of salt. 
Mix all well with the beaten molasses. Pour in a buttered mould and boil 
o hours, keeping well covered with boiling water. Serve hot with hard 
sauce. Mrs. B. S. Tompkins. 

Strawberry Dumpling. 

Take 1 pint of flour, i teaspoonful of salt, 1 teaspoonful of baking pow- 
der, rub in 1 tablespoonful of butter ; add sufficient milk to moisten ; knead 
lightly and roll into a thin sheet ; cut with large cutter, put 3 berries into 
centre of each, fold carefully, brush top with milk, and bake in a hot oven 
for 15 minutes. Serve with strawberry butter. 2 tablespoonfuls of butter 
creamed with 1 cup of powdered sugar, 4 berries mashed ; beat all together 
thoroughly. Sarah A. B. Aldridge. 


Strawberry Pudding. 

Sift 1\ cops of flour with 1 heaping teaspoonful of baking powder, into a 
bowl ; add I teaspoonful of salt, 1 tablespoonful of butter ; rub the butter 
fine in the flour ; mix the yolks of 2 eggs with f of a cupful of milk, add it 
to the flour and mix all together ; add last the 2 beaten whites. Fill the 
mixture in a buttered melon form. If a form is not convenient, take a lard 
kettle, butter it and sprinkle with bread crumbs, and fill in the batter ; 
close it tightly and place the pudding in a kettle with sufficient water to 
reach ^ up the form. Boil 1^ hours. Care should be taken not to have too 
much water in the kettle, as the water is apt to get under the cover and 
make the pudding soggy. 

Straivherry Sauce. 

Rinse a stone bowl with hot water and dry it ; then put in 1 tablespoon- 
ful of butter and stir until creamy, add slowly while stirring 6 tablespoon- 
fuls of powdered sugar ; stir until it is white like snow. Crush with a silver 
fork 1 cupful of ripe strawberries, add to the sauce, and serve with the 
pudding. (Canned strawberries may be used.) E. C. Rosa. 

Fruit Pudding. 

1 cup of raisins, | cup of currants or citron, 1 teaspoonful of mixed cloves, 
cinnamon and allspice, 1 teaspoonful of soda, 2 small cups of flour, 1 cup 
of molasses. 1 small cup of butter or suet, 1 cup of milk, a little salt. An 
egg can be used or not. Steam for 3 hours. 


1 large cup of sugar, | of a large cup of butter ; beat these to a light 
froth, then add and beat well with it the yolk of 1 egg ; beat the white 
very light, and add this with the wine or flavoring. A little milk may be 
added if you wish the sauce thinner. Then set it on a pot of hot water 
for ten or fifteen minutes, lliss Cotlieal. 


"No flippant sugared notion 

Shall my appetite appease. 
Or bate my souTs devotion 

To apple pie and cheese.'' Ei gkne FiKiiD, 

Cream Cocoanut Pie. 

\\ cups of milk, 1 egg, 

3 tablespoonfuls of sugar, 1 tablespoonful of corn starcli, 

4 tablespoonfuls of cocoanut, flavoring. 

Let the milk and cocoanut come to a boil, then add sugar and egg well 
beaten together ; add corn starch wet with very little milk. Pour in a rich, 
well baked crust, sprinkle cocoanut on top, set in a cool [)lace to mould. 

M. E. Stearns. 

To have tender, flaky crust on your pies use CHRISTIAN'S SUPERLATIVE FLOUR. 


Cream Pie. 

Make a rich crust, bake. Filling : — 2 cups of milk, 3 tablespoonfuls of 
corn starch, 2 tablespoonfuls of su^-ar, salt, flavoring. Fill the crust with 
filling. Meringue : — Beat the whites stiff, add 2 tablespoonfuls of sugar. 
Brown lightly. L. J. Jaynes. 

Cream Pie. 

5 tablespoonfuls of sugar, 1 tablespoonful of flour, 1 egg. Mix flour and 
sugar thoroughly ; add the egg beaten to a foam, then enough very thick 
sweet cream to fill one crust. Miss S. T. Hills. 

Cream Pie. 

1 pint of cream, 2 tablespoonfuls of corn starch, 

3 tablespoonfuls of sugar, 1 egg, 

1 teaspoon ful of butter. 
Cook all together ; flavor with lemon or vanilla. Mrs. H. E. Allison. 

Custard Pie. 

Beat the yolks of 3 eggs to a cream. Stir thoroughly a tablespoonful of 
sifted flour into 3 tablespoonfuls of sugar, then add it to the beaten yolks. 
Put in a pinch of salt, a teaspoonful of vanilla, and lastly a pint of scalded 
milk which has been cooled. Mix this in by degrees, and turn all into a 
deep pie tin lined with puff paste. Bake from 25 to 30 minutes. 

Carolyn A. Corwin. 

Lemon Pie. 

Boil H cups of milk, thicken with 2 tablespoonfuls of corn starch ; add 1 
teaspoonful of butter. Beat 2 eggs with 1 cup of sugar. Put all together. 
When cold add grated rind and juice of 2 small lemons. Bake with fancy 
top crust or with meringue. Mrs. DaMond. 

Lemon Pie. 

1\ lemons, 2 eggs, 

1 cup of sugai*, 1 scant cup of water, 

2 teaspoonfuls of corn starch, butter size of a small egg. 

Miss E. DuBois. 

Chocolate Pie. 

1 coffee cup of milk, 2 tablespoonfuls grated chocolate, 

f of a cup of sugar, yolks of 3 eggs. 

Heat the chocolate and milk together ; add the sugar and yolks together, 
beaten to a cream. Flavor with vanilla. Bake with under crust. Spread 
meringue of the whites over the top. Annie L. Brinckerhnff. 


Rhubarb Pie. 

2 cups of rhubarb chopped fine, li cups of sugar, 3 eggs, leaving out the 
whites of 3 for the frosting. Bake in a moderate oven, with one crust. 

Mrs. P. F. Norris, 

Marlborough Pie. 

1 cup of stewed apple, rubbed through a sieve, I cup of butter, 2 eggs, 
sugar to taste. Bake without an upper crust. B. E. W. Conhlin, 

Mock Mince Pie. 

1 cup of bread crumbs, 1 cup of chopped raisins, 1 cup of sugar, 1 cup of 
water, ^ cup of vinegar, (if very sharp i of a cup and a little more water), 
butter the size of a butternut, i teaspoonful of cinnamon, the same of 
cloves and nutmeg. Cook all together. Makes one good sized pie. 

Mrs. W. JS. Colwell. 

Pumpkin Pie. (Very Fine.) 

8 cups of stewed pumpkin, 7 eggs, 1 quart of sweet milk, 1 teaspoonful 
of salt, 3 cups of sugar, 1| teaspoonfuls of ginger, i teaspoonful of cinna- 
mon, I teaspoonful of nutmeg, 2 tablespoonfuls of flour blended in a little 
milk, and stirred in last. L. E. B. 


1 pound of raisins seeded and chopped, the juice of 2 lemons and the rind 
of 1, H cups of granulated sugar, 3 tablespoonfuls of rolled crackers. Mix 
all together well. Make a good pie crust, roll out very thin, cut out round 
with a large biscuit cutter ; put on a little of the mixture, fold over like a 
turnover, pinch the edges well together, prick the top with a fork, and 
bake. This will make sixty. The mixture will keep a long time if covered. 

Mrs. Beneway. 

Mince Meat for Pies. 

3 pounds of chopped beef, i pound of chopped suet, 

2 pounds of raisins, 2 pounds of currants, 

1 pound of citron, 2 pounds of brown sugar, 
\ peck of apples, i ounce of pepper, 

2 quarts of cider, 1 pint of molasses, 

1 ounce of ground cinnamon, 1 ounce of ground cloves, 

\ ounce of mace, 3 nutmegs, 

the rind of 3 oranges, the rind of 3 lemons, 

salt to taste, if brandy is desired, add to taste. 

Boil all together in a pot until done. It will then keep all winter and be 
ready for pies at any time. A. G. H. 

To have tender, flaky crust on your pies use CHRISTIAN'S SUPERLATIVE FLOUR. 


Mince Pies. 

4 pounds of beef, choppe(J, 1 peck of apples, chopped, 

2 pounds of suet, chopped, 2^ pounds of raisins, 
2^ pounds of currants, 2 nutmegs, 

1 ounce of cinnamon, i ounce of cloves and allspice, 

3 pounds of brown sugar, 1 pint of brandy, 

2 quarts of cider after it has been boiled down thick as molasses. 
(Not to be cooked.) Mrs. Lewis Tompkins. 

For Mince Pies. 

5 pounds of meat, 4 quarts of apples, 

1 quart of molasses, 1 quart of sugar, 

1 pound of raisins, 1 pound of currants, 

1 pound of citron, 3 quarts of cider, 

i ounce of cloves, ^ ounce of allspice, 

1 ounce of cinnamon, 4 ounces of nutmegs, 

2 tablespoonf uls of salt, 3 lemons, 

i pound of suet, chopped. 

After cooking it put into cans. Mrs. Bearing. 

Potato Pie. 

1 pound of potatoes, boiled and grated ; rub i pound of butter in while 
warm ; i a nutmeg, the rind and juice of 1 lemon, 5 eggs ; f of a pound of 
sugar added to the potatoes ; a cup of cream. Add the cream, sugar, and 
yolks alternately, the whites last. Bake in a paste. 

Annie R. C. Sherwood. 

Cream Filling for Pie. 

1 pint of milk, 1 tablespoonful of flour, 

1 tablespoonful of cornstarch, 2 eggs, 

a pinch of salt, sugar and flavoring to taste. 

Mix the sugar, flour, cornstarch and yolks (beaten) of eggs together, and 
when the milk boils add the above mixture ; let it boil a few minutes ; 
pour into pie dish in which the crust has already been baked ; add the 
beaten whites, and brown in the oven. Mrs. Bertram L. Smith. 

To Stiffen Meringues. 

In making meringues add a pinch of salt to the whites of the eggs, and 
they will stiffen quickly. 

Cook Ever7thing on a Gas Range.— Sae the Gas Company NOW. 



"An 't please your honor," quoth the peasant, 
"This same dessert is very pleasant." Pope. 

Lemon Custard. 

2 lemons, 5 eggs, 1 large cupful of sugar. Put into a porcelain saucepan 
the juice of the lemons and the rind of one, grated ; add the yolks of the 
eggs, beaten with the sugar ; set the saucepan in a pan of boiling water 
on the stove ; stir constantly until it bubbles. Have ready the whites of 
the eggs, beaten stiff ; take the custard off the stove and lightly beat them 
in. Pour into a glass dish or custard cups. Serve cold. 

Mrs. Thomas S. Newlin. 

Strawberry Gelatine. 

i a box of gelatine, soaked in a cupful of cold water for 20 minutes ; add 
li eupfuls of sugar, and 2 cupfuls of boiling water ; stir until all are dis- 
solved ; when lukewarm add the juice of 2 lemons and the grated rind of 1. 
Set away to cool ; when it begins to stiffen, whip into it, by degrees, the 
beaten whites of 2 eggs ; then add i pint of strawberries, put in mold and 
set away to cool. Serve with sweetened cream. Mrs. D. C. Smith. 

Orange Float. 

Put 1 quart of water, 1 cup of sugar, and the pulp and juice of 2 lemons, 
on the fire ; when boiling, thicken with 4 tablespoonf uls of cornstarch, and 
boil ten or twelve minutes, stirring constantly ; when cold, pour it over 
some sliced oranges, and spread the beaten whites of 2 eggs, sweetened, 
and flavored with a few drops of lemon juice, over all. 

Mrs. P. F. Norris. 

Coffee Cream. 

The following recipe is that of a famous cook, and will be a refreshing 
hot weather addition to the desserts : 

To a quart of boiling milk add the yolks of 4 well beaten eggs and i pound 
of sugar. Set it on the fire to thicken, but do not allow it to boil. Remove 
from the fire and mix with it a cupful of very strong coffee. When this is 
cold, freeze. You may, if you have no freezer, place this creamy mass in a 
tin pail, shut the cover down tight, and turn the pail awhile and stir about 
in ice and coarse salt, just the same as though you had a freezer. This will, 
in an hour or more, be nice enough for a dessert for a queen. 


''Perfect" Champion Peas are equal to those from your own garden. 


Orange Dessert. 

Pare 5 or 6 oranges, cut into thin slices, pour over them a large cupful of 
sugar ; boil 1 pint of milk, add while boiling, the yolks of 3 eggs, 1 table- 
spoonful of cornstarch (made smooth with a little milk,) stir all the time ; 
as soon as thickened, pour over the oranges ; beat the whites of 3 eggs to 
a froth, add 3 tablespoonfuls of powdered sugar, pour over the custard, 
and brown in the oven. Serve cold. Mrs. N. Smith. 

Cranberry Frappe'. 

Boil 1 quart of cranberries in 1 pint of water for five or six minutes ; strain 
through a coarse cloth ; add 1 pint of sugar and stir and boil until the sugar 
is dissolved. When cold, add the strained juice of 2 lemons. Freeze to a 
mush. Serve in glass cups, either with or just after turkey. Place the 
cups on plates with doilies. Mrs. Ime. 

Orange a la Surprise. 

Take fine oranges and cut them around the centre : take out all the pulp 
and lay the skins in cold water until ready for use, then take out and dry. 
Fill one half with jelly made of the pulp and Jell-0 (orange flavor,) the other 
half with whipped cream. Set in the ice box to harden. When ready to 
serve, put them together and tie with narrow ribbons. Mrs. Parsons. 

Suet Pudding. 

1 cup of suet, chopped fine, 1 cup of raisins, 

2 cups of fiour, 1 cup of milk, 

1 cup of molasses, 1 teaspoonful of soda, 

a little salt, spice, according to taste. 

Tie in a cloth, or put in tin pudding bag, and boil in water hard for two 

hours. Serve with rich sauce. Mrs. J. E. Dean. 

Apple Custard. 

Put f of a pound of loaf sugar into a stewpan with a little water, to dis- 
solve. When it is dissolved, add 2 pounds of apples, peeled and cored, the 
peel of 1 lemon, grated, and part of the juice. Boil until stiff, then put it 
into a mould. When turned out ice cold, stick all over with blanched 
almonds, and serve with soft custard around it. Mrs. Draper. 

Brown Bread Bruis. 

Take the crusts of home-made brown bread ; dry them thoroughly in the 
oven ; soak them in water until soft ; boil up thoroughly after adding one 
tablespoonful of black molasses. Before serving, add a large lump of but- 
ter, and salt to taste. Make it about as stiff as oatmeal. Serve with cream . 

Miss Cotheal. 


Italian Cream. 

Make a custard of 1 pint of luilk', the yolks of 3 eggs, and 3 tablespoon- 
f uls of sugar ; add a dash of salt. When it is cooked enough to coat the 
spoon, add 1 ounce of gelatine, which has soaked for haU an hour in some 
of the cold milk. As soon as the gelatine has dissolved, remove from the 
fire, and when it begins to stiffen, fold in carefully the whites of 3 eggs, 
whipped to a stiff froth. Turn into a mould to set. Mi^s. Ivie. 

Ice Cream. 

3 pints of milk, 1 pound of sugar, 

1 quart of cream, 3 tablespoonfuls of gelatine, 

Soak the gelatine in one-half the milk for one hour. Set the rest of the 
milk in a kettle of boiling water, or double boiler ; when it boils, add the 
gelatine, and stir until it is dissolved. When cold, strain on the sugar, add 
cream, and freeze. Mrs. John T. Smith. 

Strawberry Ice Cream. 

1 quart of milk, 1 pint of cream, 

i pound of sugar. 
When partly frozen, add a quart of berries crushed with half a pound of 
sugar. Mrs. E. Lakin Tompkiiis. 

Ice Cream. 

3 pints of whipped cream, 1 quart of scalded milk, 

15 tablespoonfuls of sugar, 2 scant teaspoonfuls of vanilla, 

i teaspoonful of salt. 

Mrs. H. E. Allison. 

Strawberry Ice Cream. 

Sprinkle 1 cup of sugar over 1 quart of strawberries ; mash them and let 
them stand about one-half an hour ; strain through cheese cloth ; empty 
pulp and seeds and add to this 1 cup of milk ; mix well and strain ; add to 
strained juice 1 pint of cream and 1 cup of sugar ; freeze. 

B. E. W. Conklin. 

Russian Cream. 

I of a package of Cox's gelatine, 4 eggs, 

f of a cup of sugar, 1 quart of milk. 

Cover the gelatine with cold water, and let it stand an hour : heat the 
milk to boiling, stir in the gelatine, add the yolks, well beaten and mixed 
with the sugar, stirring briskly to avoid lumping. Cook 2 or 3 minutes, 
then set off and stir in the whites, beaten to a stiff froth. Flavor with 
vanilla before putting in the whites of the eggs. Pour into moulds and 
serve ice cold. Will not be ready to use until next day. 

3Irs. Benjamin Hammond. 



A. & C. F. BRETT 



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Lemon Sherbet. 

The juice of 5 lemons, 1 pint of sugar, 

1 quart of water, 1 tablespoonful of Cox's gelatine. 

Soak the gelatine in a little of the water ; boil 1 cupful of the water and 
dissolve the gelatine in it. Mix together the sugar, water, gelatine, and 
lemon juice, and freeze. Small pieces of juicy orange may be added. 

Miss Spaight. 

Pineapple Sherbet. 

A pint and one-half of pineapple, or, if fresh fruit is used, a large pine- 
apple, a pint of sugar, a pint of water, a tablespoonful of gelatine. Soak 
the gelatine one hour in enough cold water to cover. Cut the heart and 
eyes from the fruit, chop it fine, and add to the sugar and the juice from 
the can. Have half of the water hot, and dissolve the gelatine in it ; stir 
this and the cold water into the pineapple ; freeze. This sherbet will be 
white and cream v. Mi^s. T. I. MacGlasson. 

Grape Sherbet. 

2 pounds of Concord grapes, 2 lemons, 

1 quart of water, (about) 1 pound of sugar. 

Lay a square of cheese cloth over a large bowl, put in the washed grapes 
and mash thoroughly with a wooden masher ; squeeze out all the juice and 
add an equal amount of cold water, the lemon juice, and sugar. If neces- 
sary, add sufficient sugar to make it quite sweet, then put in freezer and 
freeze as usual. K. R. W. V. 


Sugar and spice. 

And everything nice. Nursery Rhyme. 

Chocolate Glace Cake. 

Beat to a cream a generous half cup of butter, and gradually beat into 
this 1 cup of sugar; add 1 ounce of Baker's chocolate, melted, also 2 un- 
beaten eggs ; beat vigorously for five minutes, then stir in ^ cup of milk, 
and lastly H cups of flour, in which has been mixed 1 generous teaspoonful 
of baking powder. Flavor with 1 teaspoonful of vanilla, pour into a but- 
tered, shallow cake pan, and bake i hour in a moderate oven. 

M7S. Atwood. 

To secure lightness of texture and true richness of flavor, use Chrisf/kiu's 
Superlative Fioar for making Cake. 


Orange Cake. 

, 2 cups of sug-ar, | cup of butter, 

1 cup of milk, 2 cups of flour, 

whites of 3 egj2:s, 2 teaspoonfuls of baking powder, 

salt and flavoring. 


Rind and juice of 1 orange, 1 cup of cold water, 

1 tablespoonful of cornstarch, yolk of 1 egg, 

2 heaping tablesp'nfulsof sugar, 1 large teaspoonfal of butter. 

Reta I. Tompkins. 

Nut Cake. 

1 cup of sugar, i cup of butter, 

i cup of sweet milk, whites of 3 eggs, 

1 teaspoonf ul of baking powder. If cups of sifted flour, 

1 large cofTee cup of nut meats. 

Mrs. Pitman. 

Nut Drops. 

1 Q^^. 1 cup of sugar, 

1 cup of nut meats chopped fine, 3 tablespoonful s of flour, 
a little baking powder and salt. 
Bake in a quick oven, on buttered tins or heavy paper. 


1 cup of sugar, \ of a cup of hot water. 

Boil until it strings from a spoon, but do not stir. Beat stiff the white 
of one large q^^. Stir slowly the sugar into the Q:^%. Flavor if desired. 

Miss Spaight. 

White Cake. 

i cup of butter, 2 scant cups of granulated sugar ; cream together well. 
1 cup of milk, 3 scant cups of pastry flour, 1 teaspoonf ul of baking powder, 
the whites of 5 eggs. Stir in 2 cups of flour, reserving 1, in which mix the 
baking powder. Put eggs in last, and do not beat after mixing them in. 
Bake in loaf or layers. Use any flavoring. Mrs. Atwood. 

Fig Cake. 

2 cups of sugar, 3 cups of flour, 1 cup of milk, \ cup of butter, 3 eggs, 
(whites and yolks beaten separately, whites added last,) 3 teaspoonfuls of 
baking powder. Flavor as you like : bake in tins, 6 x 10 inches, 3 layers. 

Filling for Fig Cake, 

1 pound of figs, chopped fine ; add i cup of hot water, a scant i cup of 
sugar. Put in a basin, set this into water, and boil until smooth ; spread 
between the layers. ^-^i'^- F. H. B. 


Filling for Layer Cake. 

1 cup of chopped raisins, i cup of chopped walnut meats, 

yolks of 3 eggs, a pinch of salt, 

1 teaspoonful of vanilla. 

Stir all and turn into a syrup made by boiling 1 cup of sugar, dissolved 
in as little water as possible, (about 4 tablespoonfuls,) and stir until cool. 
Use the whites of the eggs for frosting, if desired. Mrs. L. W. Stoteshury. 

Ice Cream Cake. 

2 cups of sugar, 1 cup of sweet milk, 

1 cup of butter, 2 cups of flour, 

1 cup of cornstarch, whites of 8 eggs, 

2 teaspoonf uls of baking powder, 2 teaspoonfuls of vanilla. 


whites of 4 eggs, 4 cups of granulated sugar, 

i pint of water, 2 teaspoonfuls of citric acid, 

2 teaspoonfuls of vanilla. 

Pour boiling water on sugar, and boil until clear and until it will candy 
in water ; pour the boiling syrup over the eggs, well beaten, and beat until 
cold and a stiff cream. Before quite cold add acid and vanilla. 

Mrs. Isaac 31orton. 

Chocolate Cake. 

\l cups of sugar, \ cup of butter, i cup of sweet milk, 2 eggs, a level 
spoonful of soda dissolved in the milk, 1 cup of flour. Mix these ingre- 
dients as usual, and put aside while preparing the following mixture : i of 
a cake of Baker's chocolate, cut up and melted ; add i cup of sweet milk, 
yolk of 1 egg, to the melted chocolate, and cook until thick ; then add to 
the cake mixture. Bake in jelly tins. Use white icing betw^een the cake 
and on the top. Miss Riimsey. 

Pound Cake. 

\\ cups of flour, \\ cups of sugar, 

1 cup of e^^i^, 1 cup of butter, 

1 teaspoonful of baking powder. 

Cream the butter and flour together ; beat the sugar and eggs very liglit 
together ; then put all together and beat well. Add baking powder last. 
Add a little salt and flavoring. Miss Broumell. 

Cook Everything on a Gas Range.— See the Gas Company NOW. 


Dried Apple Cake. 

Soak 3 cups of dried apples over night in cold water enough to swell 
them ; chop them in the morning, then put them on the fire with 2 cups of 
molasses, and 2 cups of sugar ; stew them until soft ; when cold mix them 
with : 

2 cups of flour, 1 cup of butter, 

3 eggs, 1 large teaspoonful of soda, 
1 teaspoonful of cinnamon, 1 teaspoonful of cloves, 

1 pound of raisins, 1 pound of currant-*, 

I pound of citron, 1 wine glass of brandy. 

Mrs. E. P. Pitman. 

Banana Cake. 

2 cups of sugar, ^ cup of butter, 3 eggs, 3^ cups of flour, 2 teaspoonfuls 
of baking powder, 1 banana, grated and stirred into the cake. Bake the 
cake in layers. Spread each layer with frosting, and on top of each layer 
spread bananas, shaved very thin. Mrs. William Broivn. 

Pineapple Cake. 

^ cup of butter, cream butter ; 1 cup of sugar, rub up with butter ; ^ cup 
of milk, stir in alternately with the flour ; 2 cups of pastry flour, or \ less of 
other flour ; 2 eggs, whites and yolks beaten separately, and added last. 
3 layers. 

i can of pineapple, chopped fine, f cup of liquor from the can, f table- 
spoonful of butter, f tablespoonful of flour. Melt the butter and stir in 
the flour, add the liquor and cook until thickened ; remove from the fire 
and add the pineapple. Mary E. V. Doaghty. 

Scripture Cake. 

1 cup of butter, 3^ cups of flour, 
3 cups of sugar, 2 cups of raisins, 

2 cups of figs, 1 cup of water, 
1 cup of almonds, 6 eggs, 

1 tablespoonful of honey, a pinch of salt, 

spice to taste. 

Follow Solomon's advice for making good boys, and you will have good 
cake. Mrs. Parsons. 

Chocolate Cake. 

2 cups of sugar, 2 cups of flour. 2 eggs, ^ cup of butter, \ cup of milk, 
i cake of chocolate, a pinch of salt, 2 teaspoonfuls of vanilla, 2 teaspoon- 
fuls of baking powder, (or 1 teaspoonful of soda and 2 teaspoonfuls of cream 
of tartar.) Annie L. Brinckerhoff. 


Boiled Chocolate Cake. 

i cup of butter, H cups of sugar, 1 egg and the yolk of another, (reserve 
the white for icing,) 1 teaspoonful of vanilla, i of a cake of Baker's choco- 
late dissolved in i cup of boiling water, 1 teaspoonful of soda dissolved in 
i cup of sour milk, li cups of flour. Bake in two layers, and put together- 
with boiled icing. 

JBoiled Icing, 

1 teacupful of granulated sugar, and 4 tablespoonfuls of water ; boil until 
it threads from the spoon ; pour slowly into the beaten white of an egg, 
beating all the time until it gets cold. Mrs. James T. Brett. 

Velvet Sponge Cake. 

1 cup of granulated sugar, yolks of 3 eggs, cream together ; add i cup of 
boiling water, stir well ; add 11 cups of flour, into which has been sifted 1 
teaspoonful of baking powder ; lastly add the whites of 3 eggs beaten stifif, 
salt and flavor. Bake in shallow pans 20 to 30 minutes. Makes good layer 
cake. Mrs. Henry D. Jackson, 

Sunshine Cake. 

whites of 7 eggs, yolks of 5 eggs, 

1 cup of granulated sugar, f cup of flour, 

^ teaspoonful of cream of tartar, a pinch of salt. 

Sift, measure, and set aside flour and sugar, sifting three times. Beat 
yolks of eggs together thoroughly, and after washing beater, beat whites 
about half ; add cream of tartar, and beat until very stiff ; stir in sugar 
lightly, then the beaten yolks, thoroughly, then add flour. Put in tube 
pan, and place in oven at once. Will bake in 35 to 50 minutes in moderate 
oven. Mrs. Bertram L. Smith. 

Apple Layer Cake. 

2 teacupfuls of sugar, i teacupful of butter, 

3 eggs, 1 cup of milk, 

3 cups of flour, 2 teasp'nfuls of cream tartar, 

1 teaspoonful of soda. 

4 sour apples grated fine ; add the juice and rind of 1 lemon, and 1 egg ; 
sweeten to taste ; put on the fire and let it boil thoroughly. This will make 
two cakes of four layers each. Put together while hot. 

Miss E. Barnard. 

Silver Cake. 

2 cups of sugar, ^ cup of butter, 

3 cups of flour, 1 cup of sweet milk, 

whites of 4 eggs, 3 teaspoonfuls of baking powder, 

flavor with lemon. Mrs. Greene. 




always wants the best of Linens at the lowest cost. 


is the place for her to frequent. 

Table Linens, Napkins, 

Kitchen Towels, Sheets, 

Hand Towels, Pillow Cases. 

Our aim is to offer nothing^ but the best. 

''The Cash Store," Fishkill-on-the-Hudson. 

Dean's Monumental Works, 

at Fishkill, near the old Dutch Church, 
has been established over 50 years. 

To parties desiring memorials of any description we 
respectfully offer our services. 

J. E. & R. E. DEAN. 

Be Industrious, be Prudent, and Deposit your Surplus Money in the 

Fishkill Savings Institute. 

Established 1857. 
Oldest institution for savings in the county, outside the county seat. 

F, M, Benjamin, President. James E, Dean, Treasurer, 

The Fishkill Weekly Times 

is published at the village of Fishkill, 

HERMAN DEAN, Editor and Publisher. 

$1 a year, in adv^ance. 
Advertising rates furnished on application. 


Quick Loaf Cake. 

2 cups of sugar, 2 cups of milk, 

5 cups of flour, 1 cup of butter, 

2 eggs, 2 teaspoonfuls of cream tartar, 

1 teaspoonf ul of soda, 2 cups of raisins, 

1 nutmeg. 

Bake about one hour. This makes two large loaves. Do not use baking 
powder. Can add citron, which improves it. Roll raisins in flour to keep 
them from settling. Miss E. Barnard. 

Marshmallow Cake. 

2 cups of sugar, f cup of butter, 
whites of 4 eggs, 2^ cups of flour, 

2^ teasp'nfuls of baking powder, 1 cup of sweet milk, or water, 
1 teaspoonful of vanilla. Bake in 2 layers. 

2 tablespoonfuls of Cooper's gelatine, dissolved in 8 tablespoonfuls of 
boiling water ; stir in gradually, 1 pound of confectioner's sugar, and beat 
i hour. Flavor with vanilla. Spread between layers. E. B. 

Lemon Cake. 

Blend to a cream 1 cup of sugar and i cup of butter ; add the yolks and 
whites of 2 eggs, beaten separately, the grated rind and juice of 1 lemon, 
and i cup of sweet milk, stirring it in well. Mix 2 heaping teaspoonfuls of 
baking powder through 1^ cups of flour, stirring the mixture until it is 
perfectly smooth. For filling, beat the whites of 2 eggs to a stiff froth with 
10 tablespoonfuls of powdered sugar beaten in slowly, and the grated rind 
and juice of 1 lemon. Make a soft frosting of the white of 1 egg, well beat- 
en, and 4 tablespoonfuls of powdered sugar. M7's. C. F. Brett. 

Coffee Cake. 

1 cup of sugar, 1 cup of molasses, 

1 cup of cold coffee, 1 cup of raisins, 

1 cup of currants, 1 cup of butter, 

2 eggs, 1 teaspoonful of cinnamon, 
1 teaspoonful of cloves, salt, 

1 tablespoonful of soda, flour. Mrs. W. H. Brew. 

Coffee Cake. 

1 cup of butter, 1 cup of sugar, 

1 cup of molasses, 1 cup of cold coffee, 

1 egg, 1 pound of raisins, 

1 pound of currants, \ pound of citron, 

1 tablespoonful of cloves, 1 tablespoonful of cinnamon, 

1 teaspoonful of mace, 1 teaspoonful of soda, 

flour to make stiff. M. L. R. 



Use Roberts & Wallace Flavoring Extracts, 





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Use Roberts & Wallace Flavoring Extracts. 

Dolly Varden Cake. 

2 cups of sugar, | of a cup of butter, 
1 cup of milk, 3 eggs, 

3 cups of flour, 2 teaspoonf uls of baking powder, 

flavor with lemon. 
Bake one-half of this in two pans ; to the remainder add 1 tablespoonful 
of molasses, 1 cup of chopped raisins, i cup of currants, i pound of citron, 
chopped flne, 1 teaspoonful of cinnamon and cloves. Bake in two pans. 
Put layers together with jelly or icing. Mrs. E. L. Tompkins. 

Soft Molasses Cake. 

1 cup of molasses, 1 eg^., 1 scant tablespoonful of butter, 1 teaspoonful of 
soda in i cup of hot water or sour milk, 1 cup and 2 tablespoonf uls of flour, 
flavor with vanilla. Good for loaf cake or with chocolate filling. A good 
layer cake. Mrs. Henry D. Jackson. 







Cream Nut Cake. 

2 cups of sugar, f of a cup of butter, 

2 eggs, 1 cup of milk, 

2i cups of flour, 2 teaspoonfuls of baking powder. 


Heat i pint of milk to near boiling, and stir in 2 teaspoonfuls of corn- 
starch wet with cold milk. Take out a little and mix carefullj^ with 1 
beaten e^^, \ cup of sugar, a little salt, and return to the milk and boil, 
stirring constantly. Mix 1 cupful of chopped walnuts with the cream, and 
spread between the layers. Ice the cake and place half meats over the 
cake. Mrs. Leander Alsdorf. 

Sponge Cake. 

\\ cups of flour, 3 eggs, 

li cups of sugar, li teaspoonfuls of baking powder, 

2 teasp'nf uls of lemon or vanilla, ^ cup of boiling water. 

Beat the whites and yolks of the eggs separately until light, then place 
them together and beat again ; sift in the sugar a little at a time, add the 
flavoring, and the flour with the baking powder stirred into it ; beat all 
well together, and at the very last, stir in the hot water. Bake in 1 loaf, 
in a well buttered tin, for | of an hour. Carolyn A. Corwin. 

Angel Cake. 

Whites of 11 eggs, 1^ cups of granulated sugar sifted once, 1 cup of flour 
sifted with 1 teaspoonf ul of cream tartar four times, 1 teaspoonful of vanilla. 
Bake in an ungreased pan for 40 minutes. When done invert pan on two 
cups and let it stand until cold. Mrs. Isaac Morton. 

Angel Cake. 

Whites of 9 large fresh eggs, li cups of sifted granulated sugar, 1 cup of 
flour sifted four or five times, i teaspoonful of cream tartar, a pinch of salt 
added to eggs before beating. Beat eggs about one-half, add cream tartar 
and beat very stiff; stir in sugar, then flour very lightly. Bake in moderate 
oven 35 to 50 minutes. Mrs. C. W. MePherson. 

Great Grandmother's Sponge Cake. 

6 or 8 eggs, the weight of the eggs of flour, half the weight of sugar, the 
juice and grated rind of a lemon. Beat yolks of the eggs ; add sugar and 
beat again, adding lemon juice as you proceed. Beat the whites until they 
will stand alone, add to yolks and sugar, then stir in the flour lightly, add- 
ing it through a sifter. Bake in a moderate oven. Emily De W. Seaman. 

Cook Everything on a Gas Range.— See the Qas Company NOW. 


Coffee Cake. 

1 cup of butter, 1 cup of sugar, 

2 cups of molasses, l cup of cold coffee, 
1 teaspoonful of soda and ) .^x -, . , • .^i. ^ 

i teaspoonful of salt \ ''^^^^ ^ *"^^"' ^^*^ fl^""' 

1 pound of seeded raisins, 1 tablespoonful of cinnamon, 

1 teaspoonful of ginger, 1 teaspoonful of cloves, 

i cup of shredded citron, 4 eggs, well beaten, 

4i cups of sifted flour. 
Bake in moderate oven 1 hour. X. E. ^. 

Molasses Cake with Cocoa. 

I cup of butcer, ^ cup of sugar, 

1 cup of molasses, 1 egg, 

1 heaping teaspoonful of soda, 1 cup of boiling water, 
1 teaspoonful of cinnamon, 1 teaspoonful of cloves, 

about 2| cups of flour. 
Do not make it stiff. Bake in 8 layers with cocoa or chocolate between, 


Soft Gingerbread. 

1 cup of molasses, | cup of sugar, 

1 small cup of melted butter, 2 eggs, 

1 large spoonful of ginger, f cup of milk, or boiling water, 

li spoonfuls of baking powder, 1 spoonful of vanilla. 

Do not mix stiff. Bake in flat tin in moderate oven. 

Mrs. William Gordon. 

Molasses Cake. 

i cup of sugar, ^ cup of butter, cream butter and sugar, then add 2 eggs 
well beaten, 1 cup of molasses, ^ cup of cold water, 1 teaspoonful of gin- 
ger, i teaspoonful of cinnamon, a scant teaspoonful of soda blended with 
hot water, flour enough to make batter the consistency of cup cake. 

L. E. B. 

Sponge Cake. 

3 eggs, the yolks beaten with f of a cup of sugar. Beat the whites to a 
stiff froth, then thoroughly with the yolks and sugar. Mix 1 heaping tea- 
spoonful of baking powder with one cup of flour, and add to the other in 
gredients ; flavor with vanilla and bake immediately in a moderately hot 
oven. This will make three layers, and is good with cream filling. 

Mrs. E. L. Jaycox. 

Christian's Flour is made from Hard Spring Wlieat grown on virgin soil. 



1 quart of flour, 1 lar^e cup of butter, 

i cup of water, 1 tablespoonful of sugar, 

1 teaspoonful of salt, i cake of compressed yeast, 

7 fine eggs. 
Dissolve the yeast in the blood-warui water. Warm a bowl and put in 
it 1 cup of the sifted flour, and add the dissolved yeast to this ; beat well ; 
cover the bowl and set it in about 80 degrees, until the sponge is doubled 
in size. It will take at least an hour. Before the end of that time put the 
salt, sugar, butter, the rest of the flour, and 3 eggs, into another bowl ; 
mix well with the hand, and when smooth, add the other 4 eggs, unbeaten, 
one by one. Beat the paste till very light and smooth, then, if the sponge 
is ready, add that, and beat more. Now, cover the bowl and set it in a 
warm place for at least 6 hours. When light beat it again and set it on ice 
for 10 or 12 hours, then it will be ready for use. Next morning divide the 
paste in two, roll 1 inch thick, tear a hole in the middle and twist inward, 
like a rope. Work very quickly, before it softens. Let it rise in a butter- 
ed pan from i to 1 hour, in a warm place, then bake 20 to 30 minutes in a 
moderate oven. When partly cooled, pour all the following over the two 
loaves : 2 cups of sugar, li cups of water ; boil 12 minutes, stirring occa- 
sionally, and add to it 4 tablespoonfuls of rum or sherry. Eat warm or 
cold. In summer set sponge at noon, and it will be ready at bed time for 
the ice. Mrs. Howell White. 

Washington Tea Cake. 

i cup of yeast, or i cake of compressed yeast ; if the latter is used make 
a sponge at 10 a. m. with part of a quart of flour, and part of a cup of milk. 
At noon add 2 teaspoonf uls of sugar, the rest of the flour, butter the size of 
an egg, melted in the rest of the milk, and 2 eggs. Let it rise in a buttered 
pan until \ hour before supper. When baked moisten the top with butter. 

Mrs. Howell White. 

Peanut Cookies. 

1 cup of butter, 2 cups of sugar, %\ cups of flour, 4 eggs, ^ teaspoonful of 
baking soda dissolved in warm water, 2 quarts of nuts rolled fine, nutmeg. 
Last of all stir in the nuts. Pour in pans and spread with a knife ; cut 
after they are baked, while warm. To be left in the pan till cool. 

A. M. Davidson. 

Currant Puffs. 

i cup of butter, 2 teaspoonfuls of sugar, 

1 cup of sweet milk, 3 eggs, 

1 teaspoonful of soda, 2 teaspoonfuls of cream tartar, 

2 cups of flour, 1 cup of currants or raisins. 

Steam in buttered cups i hour. Grace M. Dayton. 

To have tender, flaky crust on your pies use CHRISTIAN'S SUPERLATIVE FLOUR. 


Fruit Cookies. 

3 egf?s, 2 cups of sugar, 

1 cup of butter, 1 cup of milk, 

1 teaspoonful of soda, 2 teaspoonfuls of cream tartar, 

1 cup of raisins, chopped, flour to thicken, 

cinnamon and salt. 

Grace M. Dayton. 

Small Sugar Cookies. 

1 cup of sugar, f cup of butter, I cup of sweet milk, 2 eggs well beaten, 
2 teaspoonfuls of cream of tartar, 1 teaspoonful of soda dissolved in hot 
water, 1 saltspoonful of salt ; nutmeg and cinnamon to taste. 

Mrs. C. H. Hoysradt. 

Molasses Cookies. 

1\ cups of molasses, i cup of sugar, 

1 cup of lard, 2 teaspoonfuls of ginger, 

1 large teaspoonful of soda, 1 teaspoonful of salt. 

Put lard, molasses, salt, ginger, and sugar, on the stove to get hot ; put 
in soda when hot and sift in flour. Do not mix stiff. 

Mrs. B. I. D. Roosa. 


2 eggs, 1 cup of sweet milk, 

2 cups of sugar, 2 teaspoonfuls of baking powder, 

a little salt, 3 tablespoonfuls of melted butter 
i nutmeg. [or lard. 

Add enough flour to make it stiff enough to roll out, cut in form, and fry 
in hot lard. Miss Sarah H. Adriance. 

Cream Cookies. 

1 cup of cream, 1 cup of sugar, 

1 teaspoonful of saleratus, 2 teaspoonfuls of cream tartar, 

1 e^g, butter, \ size of an eg^g, 

flour sufficient to roll out. 

Miss Sarah T. Hills. 


2 cups of sugar, 2 eggs, 

1 cup of butter or lard, 1 cup of milk, 

3 teasp'nfuls of baking powder, flour for a soft dough. 

Miss C. C. Phillips. 

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Ginger Snaps. 

1 cup of butter, 1 cup of sugar, 

2 cups of molasses, 2 teaspoonfuls of saleratus, 
flour enough to roll thin, boil the molasses. 

Mrs. James T. Brett. 

Fishkill Ginger Snaps. 

2 cups of molasses, 1 cup of shortening, 2 tablespoonfuls of ginger, 3 tea- 
spoonfuls of soda dissolved in i cup of boiling water, a little salt, flour 
enough to make a soft dough. Roll thin. 


li cups of sugar, 1 cup of butter, 3 eggs, i pound each of raisins, citron, 
and currants, teaspoonful of lemon, teaspoonful of soda, flour enough to 
roll thin like cookies. Miss Grace Barley. 


Mix 1 pound of flour with | of a pound of butter, a bit of soda the size of 
a pea, dissolved in hot water ; beat well with a rolling pin ; roll thin and 
bake in patty pans, wetting the tops with the beaten white of e^g, and 
sprinkling with fine sugar before baking. Bake in a quick oven, and be- 
fore serving put jelly in centre of each cake. Miss Grace Barley. 


2 cups of sugar, 1 cup of butter, 

2 eggs, 1 cup of sour cream, 

1 teaspoonful of soda, 1 teaspoonful of baking powder, 

flavor with vanilla or lemon. 

Cream, butter, and sugar ; stir soda in the sour cream ; sift baking pow 
der in flour ; mix all together in dough as soft as can be handled. 

Mrs. J. B. W.. 


1 pint of sweet milk, 2 cups of sugar, 

1 cup of butter, 3 eggs, 

1 cake of yeast. 

Heat the butter, sugar and milk together ; stir in flour the yeast and 
eggs. Let it stand until morning, then add \ teaspoonful of soda and mix. 
After the dough becomes light roll out and let it rise again before boiling. 

E. DiiBois. 

To secure lightness of texture and true richness of flavor, use Christians' 
Superlative Flour for luaking Cake. 


Aunt Susie's Crullers. 

7 ejjjgs, well beaten, C ounces of butter, 

14 ounces of light brown suj^ar, 1 teaspoonfui of cream tartar, 
i teaspoonfui of soda dissolved in 1 cup of sweet milk, 
flavor with lemon, enough flour to roll out. 

L. E. B. 


^ 3 eggs, 1 cup of butter, 

li cups of sugar, 1 cup of chopped seeded raisins, 

a very little citron chopped fine, 1 teaspoonfui of cloves, 
1 teaspoonfui oi allspice, 1 teaspoonfui of cinnamon, 

flour enough to roll them. 

Cut in rounds. These are very nice and will keep like fruit cake. A tea- 
spoonful of saleratus dissolved in a ^ cup of water will improve them. 

Mrs. B. I. D. Roosa. 

Sponge Cake. 

1 pound of finest granulated or powdered sugar, \ pound of sifted flour, 
10 eggs, grated rind of 2 lemons and juice of 1 lemon, 1 saltspoonf ul of salt, 
i teaspoonfui of baking powder, (this prevents the cake from falling when 
first taken from the oven.) Break the e^g yolks and whites separately ; 
beat the yolks to a creamy froth, the whites very stiff. Put yolks and 
whites together and beat until blended, then add the sugar slowly ; then 
add the lemon rind and juice, the salt, and last the flour. Whisk together 
as lightly and quickly as possible. Bake in two loaves. The oven must 
be a moderate heat. Do not open oven door for at least 10 minutes after 
putting in cake. Bake for 35 minutes. K. R. W. V. 

Loaf Chocolate Cake. 

2 cups of sugar, i cup of butter, 

i cup of sour milk, 2 cups of flour, 

i cake of chocolate dissolved in | cup of boiling water, 

1 teaspoonfui of soda, 2 teaspoonfuls of vanilla, 

li beaten eggs, using the remaining i for the icing. 

Mrs. Ahram Brett, 

Cure for Rheumatism and Bilious Headache. 

Finest Turkey rhubarb, half an ounce ; carbonate magnesia, one ounce ; 
mix intimately ; keep well corked in a glass bottle. Dose: One teaspoon- 
fui, in milk and sugar, the first thing in the morning; repeat till cured. 
This has been tried with success. 

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Cucumber Pickles. 

Select small cucumbers and rub them well with a damp cloth. Pack in 
fruit cans, allowing one tablespoonful of salt to a quart can. Fill the cans 
with cold water and let them stand over night. In the morning, drain, 
put five or six allspice in each can, fill with scalded vinegar, and seal tight. 
If the vinegar is very sour add a little sugar. Mrs. Henry B. Bevier. 

Cucumber Pickles. 

Take 100 small cucumbers and 25 green peppers and pour over them a 
brine made from a pint of coarse salt dissolved in boiling water. Pour the 
hot brine upon the cucumbers. Let them stand 24 hours. Drain and wipe 
dry ; then pour upon them boiling vinegar, in which has been boiled 
"mixed pickle spices." Cover with vinegar and put horse radish leaves 
over the top of the jar. Mrs. Conklin. 

Ripe Cucumber Pickle. 

Select yellow, but perfectly firm cucumbers ; peel as thin as possible and 
scrape out seeds and soft part in the inside. Take the firm, fleshy part, 
and cut into inch squares, or fanciful shapes. Soak for 24 hours in strong 
vinegar and then drain. Make a syrup in the proportion of 1 quart of vin- 
egar to 2 pounds of sugar and an ounce of cassia buds. Put the cucumbers 
in a porcelain kettle and cover them with the syrup ; let them come slowly 
to the boiling point, and continue to cook slowly and steadily till they are 
transparent, when they will be tender. It will take about an hour. This 
will make an acid sweet pickle which is very delicious to serve with meats, 
and which has a peculiar flavor of its own, suggestive of an East India 
Chutney. (Do not put cassia buds in bags.) Mrs. Briindage. 

Cucumber Pickles. 

200 small cucumbers ; put them in a large butter tub, and add a pound 
of coarse salt, then pour on enough boiling water to cover them. Let them 
stand 24 hours, then pour off the water and re-heat two successive morn- 
ings. The fourth morning drain off the brine and add (dear boiling water, 
and let it stand 24 hours. If not plump, cover again with boiling water ; 
then place in a stone jar, and, while packing, add little bags containing 
whole spices. Soak C green peppers with the cucumbers. Heat enough 
vinegar to cover them, and pour on while hot. Cover tightly and they 
will keep hard in the jar all winter. Jeanette E, Westo7i. 

CHRISTIAN'S SUPERLATIVE FLOUR will make more loaves, and better bread, 
than any other flour on the market. 

lo2 hiqhlAnb hospital cook book. 

Chopped Pickle. 

1 gallon of chopped cabbage, 1 gallon of chopped green tomatoes, 
1 quart of chopped onions, 2 or 3 green peppers. 

Sprinkle salt over the tomatoes and let them stand a few hours, then 
drain off water and add other ingredients, also : 

4 tbsp. of ground mustard, 3 tbsp. of ground ginger, 

-J " " " cloves, 1 " " " mace, 

1 " " " cinnamon, 2 pounds of sugar, 

3 ounces of tumeric powder, 1 ounce of celery seed. 

Mix well, cover with good vinegar, and boil until cabbage is tender. 
Seal hot. M7S. E, J. Joseph. 

Mustard Pickles. 

2 quarts of green tomatoes, 2 quarts of cucumbers, 

2 quarts of onions, 2 cauliflowers, 

2 large green peppers. 
Chop coarse and boil until tender in a weak brine, then drain. 


1 gallon of vinegar, li pounds of sugar, 

1 pound of mustard, i ounce of tumeric, 

1 large cup of flour. 

Stir the paste until it boils, then pour over the vegetables. 

Miss Clara M. Brownell. 

Mustard Pickles. 

2 cauliflowers, 4 green peppers, 

1 quart of small white onions, 1 quart of string beans, 
1 quart of green tomatoes, 12 cucumber pickles. 

Let them stand over night in brine strong enough to bear up an e^^ (all 
but the pickles); scald in the same brine in the morning. 


i pound of mustard, 1 cup of flour, 

1 cup of sugar, 5 pints of vinegar, 

3 tablespoon fuls of tumeric. 

Heat 2 quarts of vinegar to scalding ; mix the paste with the other pint, 
stir in the boiling vinegar a few moments, stirring all the while to keep it 
from burning. Mrs. Leander Alsdorf. 

Pickled Beans. 

Choose the wax or butter beans. Remove the strings and boil until ten- 
der, in slightly salted water ; take from the kettle, put in glass cans and 
cover with hot vinegar, diluted and sweetened. Screw cover on tight. 

X. K. B. 

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Mixed Pickles, (Mustard.) 

1 quart of small cucumbers, 1 quart of small onions, 

1 quart of tomatoes, 1 cauliflower, 

3 red peppers, sliced. 
Scald these in salt water ; after draining, pour on them hot vinegar ; let 
this stand two or three days, then throw away the vinegar. Take I pound 
of English mustard, 1 quart of vinegar, or enough to cover them, i cup of 
brown sugar, i cup of flour mixed with a little cold vinegar. Boil vinegar 
and mix flour and mustard, add to vinegar as for gravy, then throw it over 
the pickle. Miss Agnes B. Thomson. 

Mixed Pickles. 

1 quart each of small whole cucumbers, large cucumbers sliced in small 
pieces, and small button onions ; 1 large cauliflower divided into flowerets, 
4 green peppers cut fine. Make a brine of 4 quarts of water and 1 pint of 
salt ; pour it over the mixture of vegetables and let it stand 24 hours. Heat 
just enough to scald it, and turn into a colander to drain. Mix 1 cup of 
flour, 6 tablespoonfuls of ground mustard, and 1 tablespoonful of tumeric 
powder, with enough cold vinegar to make a smooth paste, then add 1 cup 
of sugar and sufficient vinegar to luake 2 quarts in all. Boil this mixture 
until it thickens and is smooth, stirring constantly ; then add vegetables 
and cook until well heated through. L. K. B. 

Sliced Tomato Pickles. 

Slice the tomatoes in thick slices, rejecting the top and bottom slices ; 
pack them \. ith a sprinkling of salt between the layers, a teacupf ul of salt 
to a peck of tomatoes. Let them stand over night ; pour off the liquor 
and drain them well. Scald a few at a time in diluted vinegar, (do not 
cook much or they will break,) drain, and when cold place in a jar, into 
suilicient strong vinegar to cover them ; add to every quart, 2 pounds of 
sugar, 1 ounce of mustard seed, a tablespoonful of ground cinnamon, i an 
ounce of whole all^pice. Heat scalding hot and pour over the tomatoes. 
In three days pour off the vinegar, pack the tomatoes in cans, and pour 
spiced vinegar over them. Mrs. O. H. Vande Water. 

Sweet Pickled Tomatoes. 

7 pounds of ripe tomatoes, 3 pounds of sugar, 

1 quart of vinegar, | ounce of ground cloves, 

1 ounce each of ground cinnamon and allspice. 
Stew several hours until it is thick. Miss Barnard. 

Currant Vinegar. 

Cover the currants with vinegar; let them stand nine days ; strain off 
the juice; add three pounds of sugar to each quart of juice. Heat and 
skim, then cool and bottle. Mrs. P. II. Voshurfjh. 

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kU HIQiHLANb HOSPlTAt C'Obk iiOOtt. 

Chow Chow. 

16 green tdiilatdes, 1 head of cabbage, 

6 fcuciimbfel'S, G onions, 

3 peppers, 2 tablespoonfuls of mustard seed, 

2 tablespoonfuls of celery seed, or 1 head of celery. 
Chop and mix together ; salt and press over night ; add cold vinegar in 
the morning ; do not cook ; put in cans. Mrs. G. H. Vande Water. 

Chow Chow. 

Chop 1 peck of green tomatoes, i peck of ripe tomatoes, 6 onions, 8 small 
heads of cabbage, 1 dozen green peppers with seeds removed, 3 red peppers 
with seeds removed, 1 bunch of celery ; sprinkle all with salt and put in a 
coarse bag to drain over night. In the morning put it in a porcelain lined 
kettle with 2 pounds of brown sugar, i teacupful of grated horse radish, 1 
tablespoonful each of ground blaqk pejjper, mustard, whole white mustard 
seed, mace and celery seed ; cover with vinegar, boil until clear, and seal 
up in jars. If you should not have the ripe tomatoes, green ones will do. 

Mrs. J. JB. Whitson. 

Chow Chow. 

2 quarts of small, fresh, green string beans, 4 quarts of green tomatoes, 
2 quarts of small silver-skin onions, 1 dozen large green peppers, i dozen 
red peppers, 1 dozen small-sized cucumbers, 50 very small green pickles 


2 gallons of vinegar, 3 tablespoonfuls of celery seed, 2 cups of sugar, 2 
tablespoonfuls each of white and black mustard seed, i pound of ground 
English mustard, 2 tablespoonfuls of tumeric powder, 2 tablespoonfuls of 
salt, f of a cup of the best olive oil. 

String the beans, skin the onions, chop the tomatoes and peppers, cut 
the cucumbers an inch thick, wash and drain the little cucumbers. Put 
on 1 gallon of vinegar, let it come to a boil, then put all the ingredients in 
and let it boil 10 minutes. The beans should be boiled 15 minutes before 
adding with the other ingredients. Skim all out of the vinegar and drain ; 
throw this vinegar away. Now put on a fresh gallon of vinegar, with this 
part of the condiment stirred in : i pound of the mustard, all the celery, 
white and black mustard seed, the salt and sugar ; then add all the ingre- 
dients and let it come to a boil. Skim all out and put back in the kettle 
all the vinegar that drains through. Now put in a large ,bowl the other 
i pound of mustard and the tumeric powder ; mix with the oil as well 
as possible (it will seem very stiff, but it is all right), then stir this 
into the boiling vinegar ; let it boil three or four minutes ; now add all the 
ingredients, and give it a good stir. Remove the kettle from the fire, and 
bottle the chow chow in large-necked jars or bottles ; cork with new corks ; 
seal with two parts of resin and one part of beeswax, melted together in a 
little tin that you can turn the neck of the jars in ; put away in a dry place. 
This is a fine relish to serve with any dinner. L. E. B. 

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Stuffed Peppers. 

A few green or fair sized French peppers ; take off the tops, take out the 
seeds, wash well and scald ; stuff with very fine uiinced meat, beef or lamb, 
mixed with a trifle of onion, or onion juice, a little tomato for a filling, a 
little cold rice or bread crumbs, and a little young corn. Stand the pep- 
pers up in a pan and bake an hour, basting frequently. Serve very hot 
with a sauce around them, made of fresh or canned tomatoes. To 1 pint 
add 1 tablespoonful of butter, and 1 of flour, a very small piece of onion, 
and a few whole cloves ; cook the tomatoes 10 minutes with onion and 
cloves ; heat the butter in a frying pan, and add the flour until it is 
smooth and brown, and then stir it into the tomato and cook 2 minutes. 
Season to taste with salt and pepper, and a trifle of vinegar or lemon, and 
then strain through a sieve tine enough to keep back the seeds. 

Mrs. Draper. 

Chili Sauce. 

Chop 24 large tomatoes, 8 onions, 4 peppers ; 4 tablespoonf uls of salt, 3 
cups of vinegar, 2 tablespoonfuls of cinnamon. Cook all but the cinnamon 
slowly for two hours. Emma Mase Bontecou. 

Chili Sauce. 

50 ripe tomatoes, 25 onions, 

5 green peppers, 1 bunch of celery. 

Chop fine and add 3 pints of vinegar, 3 cups of sugar, | of a cup of salt, 
and 1 tablespoonful each of cloves, cinnamon, and allspice. Boil about 2 
hours, and bottle while hot. Mrs. Edward L. Jaycox. 

Catsup Without Cooking. 

15 large green tomatoes, 4 red peppers, 1 onion ; chop all finely ; 1 cup of 
sugar, 2icuiJS of vinegar, 1 tablespoonful each of ground gin|b;er and cloves, 
3 tablespoonf uls of salt. Drain off the tomato juice ; pack in jars without 
cooking and it will be ready for use in a day or two. Mrs. W. E. Knight. 

Coffee and Indigestion. 

Coffee lovers who find their favorite beverage hard to digest, should 
drink it without sugar or milk. 

To Keep Lemons. 

Cover them with cold water, changing it every week. 

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Chipped Pears. 

8 pounds of f^jreen pears, chopped fine, 6 pounds of granulated sugar, 1 
tumbler of water, i pound of green ginger root, 3 lemons. Put the sugar, 
water, pears, and ginger root (sliced), in a kettle and let it cook very slow- 
ly for three hours ; then add the lemons and put it in cans. 

Mrs. E. L. Tompkins. 

Spiced Peaches. 

Pare peaches ; make a syrup of 6 pounds of sugar and i pint of vinegar, 
for 12 pounds of peaches. Use only cinnamon buds to spice. 

Mrs. Conklin. 

Spiced Grapes. 

Take the pulp from the fruit, keeping the skins ; boil the pulp and put 
it through a sieve to get out the seeds ; then add the skins to the strained 
pulp. To every 7 pounds of grapes add 4^ pounds of sugar, 1 pint of vine- 
gar. Spice highly with ground cloves and a little cinnamon. This keeps, 
and is delicious with cold fowl and meats. Mrs. Willis VanBuren. 

Orange Marmalade. 

Select best Florida oranges ; cut them in two, take out all the pulp and 
juice into a basin, picking out the skins and seeds. Boil the rinds in hard 
water till tender ; change the water two or three times while boiling ; then 
grind up in a meat chopper. Add to it the juice and pulp, then put all in 
a preserving pan with double its weight of loaf sugar, and set over a slow 
fire ; boil half an hour or more. Put into pots ; cover tight with brandied 
paper. Use only half the skins, unless you want it very strong. 


Tomato Aspic. (For 12 people.) 

1 can of tomatoes ; strain and put in saucepan with 1 slice of onion, 2 bay 
leaves, a few celery tops, a teaspoonful of salt, and a dash of cayenne pep- 
per. Let it boil for a moment, and then add f of a box of gelatine which 
has been soaked for half an hour in half a cup of cold water. Mix until 
dissolved ; add the juice of half a lemon and strain again. Pour into small 
moulds. When time to serve, dip each mould quickly into boiling water 
and turn the contents on a lettuce leaf. Serve with mayonnaise dressing. 

Mrs. T. I. MacQlasson. 

"Perfect" Champion Peas are equal to those from your own garden. 


Apple Ginger. 

8 pounds of apples, 8 pounds of sugar, 

rind of 8 and juice of 2 lemons, I pound of green ginger, grated, 
1 quart of water. 
Chop the apples fine ; put all together but the sugar and water, which 
put on the fire, and after having boiled five minutes, add the apples and 
other ingredients. Fine for filling for sandwiches. Miss Grate Barley. 

Cooking Dried Fruit. 

Wash the fruit well and put it to soak in cold water over night. In the 
morning put it on to cook in the same water in which it has soaked, cook- 
ing slowly until done. Add the sugar about twenty minutes before remov- 
ing from the stove. Mrs. J. B. W. 

For Canning Berries. 

Wash the berries and pack them in cans, as many as possible in a can. 
Turn the cans upside down to drain. Make a thick syrup of sugar and 
water ; pour over the berries ; fill the cans full and seal. Have a boiler of 
boiling hot water and set the cans in the water up to the rubbers. Cover 
the boiler with the lid and let them remain there until the water is cold. 

Mrs. Henry B. Bevier. 

How to Cook California Prunes. 

To 1 pound of prunes, thoroughly washed in several waters and drained, 
add 2^ pints of cold water, and allow them to soak 24 to 36 hours. Then 
place them in a granite saucepan and simmer gently 1 hour, in the same 
water they were soaked in, keeping closely covered. A few minutes before 
removing from the fire, add a scant half cup of sugar and allow it to boil 
up well ; then turn into a suitable dish for serving and keep covered until 
cool. Try this and it will repay you for your trouble. Contributed. 

Table Jelly. 

To make 2 quarts of jelly use 2 ounces of gelatine, li pounds of sugar, 
the juice of 4 lemons, and a little stick of cinnamon. Soak together for 10 
minutes in a pint of cold water ; add to this 3 pints of boiling water, and 
stir until the gelatine and sugar are all dissolved ; then strain through a 
jelly bag, pour into jelly moulds, and set aside to cool. 3fr.s. Howard Scofield. 

Tomato Jelly. 

Strain the liquor from 1 can cf tomatoes, place it over the fire and bring 
it to the boiling point. Season with salt and pepper. Take i of a box of 
gelatine, soak for i an hour, then pour boiling liquor over, and pour into a 
shallow pan to harden. When ready to serve, cut in cubes, pile on a bed 
of lettuce leaves, and pour over it a mayonnaise dressing. 
Mrs. W. E. Knig ht. 

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Tomato Jelly. 

\ can or 2 cupfuls of tomatoes, 3 cloves, 1 bay leaf, 1 slice of onion, I box 
or I ounce of Cooper's gelatine, soaked in i cup of water. Put it in a ring 
mould and let it set. When wanted for table, turn it out on a plate and 
fill the centre with celery and mayonnaise ; put leaves of lettuce around 
the outside. Boil together the tomatoes, spices and onion, until the toma- 
toes are soft, then add the soaked gelatine and stir until the gelatine is 
dissolved ; then strain into mould. ^. (^> H- 

Lemon Jelly. 

i box of Cox's gelatine soaked in cold water enough to cover, for 15 min- 
utes ; then add to this 2 teacups of sugar, the grated rind of 3 lemons, some 
sticks of cinnamon if you wish ; then pour over this mixture a quart of 
boiling water. Stir it up well and add the juice of the lemons ; taste and 
strain. M. L. R. 

Cranberry Jelly. 

To 1 quart of berries add i pint of water ; cook until fruit is tender, then 
strain through a flannel cloth. Add 1 pound of sugar to each pint of juice, 
and cook ten minutes. Mrs. Edgar A. Shook. 

Wine Jelly. 

2 ounces of gelatine in a pint of cold water ; the rind of a lemon, cut thin. 
Let it stand half an hour, then add 1 pint of boiling water, the juice of 3 
lemons, H pounds of sugar. Stir until all is dissolved, then strain through 
a flannel bag into a mould. Contributed. 

Fruit Jelly. 

Wet your mould with cold water, pour in a little wine jelly, then some 
sliced bananas, oranges, English walnuts, grapes, or any fruit you wish ; 
pour on more jelly, then fruit, and so on until the mould is filled. 


Unfermented Grape Juice. 

Nearly cover grapes with cold water ; heat slowly (mashing) until juice 
is freed ; drain ; measure juice ; add f of a cup of granulated sugar to one 
quart of juice ; boil four minutes ; bottle and seal. 

Mrs. C. W. McPherson. 

Cherry Bounce. 

4 quarts of wild cherries ; 3 pounds of sugar boiled with 3 pints of water 
and poured on the cherries while hot (not so hot as to break the jug); when 
cold pour on 4 quarts of white brandy. (Some use apple jack.) Gather 
cherries in August. ^^^^ Hattie Rumsey. 

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Raspberry Shrub. 

4 quarts of red raspberries to 1 quart of vinegar ; let it stand 4 days, then 
strain. To each pint of juice add 1 pound of sugar ; boil 30 minutes ; bot- 
tle, and keep in a dry, cool place. When served, allow I cup of syrup to | 
cup of ice water. Should the syrup be too thin, do not adhere to this pro- 
portion of water. E. B. 

Elder Blow Wine. 

1 quart of elder blossoms, 3 gallons of water, 

9 pounds of sugar, 1 compressed yeast cake, 

3 pounds of raisins, 1 lemon, 

the white of 1 egg. 
Heat sugar and water together ; as soon as it boils, take it from the fire 
and add the blossoms ; when cool, add the yeast, 2 teaspoonfuls of lemon 
juice, and the egg ; put in a jar, and stir every day for 9 days ; strain, and 
put in a cask with 3 pounds of chopped raisins ; in G months bottle ; draw 
it off very carefully. Mrs. Henry B. Bevier. 


'Sweets to the sweet." Shakespeare. 

Huyler's Fudge. 

If pounds of C sugar, i cake of Baker's chocolate, 

1 cup of milk, butter the size of an egg. 

Mix, and boil just 8 minutes : remove from the stove, and add 1 teaspoon- 
ful of vanilla extract ; beat well for 15 minutes ; pour into buttered tins 
and let it harden. Mrs. ConJdin. 

Nut Candy. 

Put into a hot spider 1 cup of granulated sugar ; shake constantly until 
it is melted and free from lumps; then put in a little flavoring, and pour 
into it one-half cup of chopped nut meats. Mrs. C. F. Brett. 

Cream Maple Sugar, 

2 cups of sugar, 1 cup of cream. Put the sugar and a little of the cream 
in a kettle, and dissolve; then add the rest of the cream, a walnut-sized 
bit of butter, and boil until it is done ; then take it off and beat until cold. 
Put in pans and mark in inch squares. Con tr United. 

CHRISTIAN'S SUPERLATIVE FLOUR will make more loaves, and better bread, 
than any other flour on the market. 



6 cups of brown siij?ar, 1 cup of milk ; boil 10 minutes, then take it from 
the stove and stir in 1 cup of chopped nuts, 1 tablespoonful of butter, 1 
tablespoonful of vanilla ; beat to a cream, and, before it is too stiff, pour 
into a pan ; cut into caramels. Mrs. C. F. Brett. 


3 pounds of light brown sugar, 1 small teacupful of syrup (corn syrup), 
butter tVie size of an egg, a little water to dissolve the sugar. Boil the mix- 
ture until it strings ; scir in 3 coffee cups of nuts ; pour on buttered plates 
as soon as it creams. You ujay have to stir the hot mixture a good deal 
before it creams, but after the nuts are put in it must not be stirred, i cup 
of cream improves it. Mrs. Doughty. 

Pop Com Balls. 

Boil 1 coflFee cup of molasses until it hardens in water, then pour on about 
3 quarts of popped corn, and form quickly into balls. Cornelia B. Davis. 

Chocolate Cocoanut. 

1 pound of granulated sugar, milk of 1 cocoanut ; boil 5 minutes ; add 1 
grated cocoanut, and boil 20 minutes, stirring to prevent burning. Pour 
on buttered tins, and when cool, cut into small squares ; dip these in Huy- 
ler's chocolate, melted in a cup set in boiling water. If not thin enough, 
add a little melted suet. Drop on waxed paper. Cornelia B. Dams. 

Walnut Macaroons. 

White of 1 egg beaten stiff, i cup of pulverized sugar, 1 cup of chopped 
walnuts ; flavor with vanilla ; bake 15 or 20 minutes. Cornelia B. Davis. 

Chocolate Creams. 

To the white of 1 e^^ add an equal quantity of water ; stir in I pound of 
confectioner's sugar ; flavor with vanilla, and stir with the hand until very 
fine ; then mould into balls and drop in melted chocolate ; set away to cool. 

3Iiss Mapes. 

Crearh Candy. 

1 pint of granulated sugar, i pint of water, 1 tablespoonful of vinegar. 
Boil as molasses candy, but do not stir. Work in vanilla as you pull. 

Miss Mapes. 

Honey Candy. 

3 cups of sugar, 1 cup of water, 3 tablespoonfuls of honey. Boil until fit 
for pulling. Miss Mapes. 

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Chocolate Caramels. 

1 cup of molasses, 2 cups of sugar, 1 cup of milk, I pound of chocolate. 
Boil 20 minutes. Miss Mapes. 

Nut Candy. 

2 cups of sugar, i cup of milii. Boil 10 minutes, then beat until white, 
adding nuts and vanilla. Spread on tins to cool. Miss Mapes. 

Lemon Drops. 

Grate the rind and squeeze the juice of 1 lemon, taking care to reject the 
seeds. Add a pinch of tartaric acid, and stir in confectioner's sugar until 
stiff enough to form into small balls. Miss Mapes. 


6 cups of white sugar, 1 cup of vinegar, 1 cup of water. Boil without 
stirring for \ hour. When done, stir in 1 tablespoonful of butter, 1 tea- 
spoonful of soda dissolved in hot water. Miss Mapes. 


"You pays your money and takes your choice." 


To \ pint of blood warm sweet milk add 1 yeast cake. Put it in a glass 
fruit jar, without cover, excepting a wet cloth, which may be wrapped 
around the jar. Let it stand for 24 hours where the temperature is 70", 
stirring occasionally. Add 6 tablespoonfuls of this to i pint of blood warm 
sweet milk, and let it stand 24 hours, covered as above. Repeat this 5 times, 
then add 6 tablespoonfuls of this to 1 quart of blood-warm milk. Cover as 
before, and keep it where the temperature is 70°. In from 9 to 12 hours it 
will be of the consistency of a baked custard, and is ready for use, and it 
must then be kept in a cold place. Beat it thoroughly, before eating. If 
wheyed, it is only fit to use for making fresh. B. E. W. Conklin. 

A Healthful Appetizer. 

How often we hear women who do their own cooking say that by the 
time they have prepared a meal, and it is ready for the table, they are too 
tired to eat. One way to mitigate this is to take, about half an hour before 
dinner, a raw e^^, beat it very light, put in a little sugar and milk, flavor- 
ing, if you like, and "drink it down." It will remove the faint, tired out 
feeling, and will not spoil your appetite for dinner. 

Cook Everything on a Gas Range.— See the Gas Company NOW. 



A very aerreeable drink, which is specially recommended for persons who 
do not properly assimilate their food, and may be drank by young children 
as freely as nn'lk. Take 1 quart of cow's milk, unskimmed, and heat to a 
temperature of 100% not beyond. Add 2 tablespoonfuls of sugar and i of a 
cake of Fleischmann & Co.'s compressed yeast. Pour into thoroughly clean 
bottles, which should be filled to within 2 inches of the top. Cork tightly, 
tie in the corks, and let the bottles stand in a warm place 12 hours. Then 
put them on ice, or in a cold place. When cold the koumyss is ready for 

To Remove Iron Mould from Linen. 

Rub the stains over with lemon juice, sprinkle thickly with fine salt, and 
place in the sun a few hours. This will remove ink stains as well. 

Washing Fluid. 

1 pound of Babbitt's potash, 1 ounce of salmonich, 1 ounce of salts of 
tartar. Pour 4 quarts of boiling water on the potash ; let it cool ; put in 
the other ingredients, and bottle. 

For Washinr/, 
1 cup of fluid to 3 pails of boiling water. Shave in a little soap. Put the 
clothes in, and boil 10 minutes. Dip clothes first in cold water. 

Mrs. Parsons. 

Smooth Sad-irons. 

To have your sad-irons clean and smooth, rub them first with a piece of 
wax tied in a cloth, and afterwards scour them on a paper or thick cloth 
strewn with coarse salt. 

Anti- Dyspeptic Biscuits. 

The following recipe and remarks are from "Aunt Annie," the famous 
Vermont housekeeper. She says : "I have made these biscuits tuany a 
time for poor, half starved creatures who had not been able to digest even 
the simplest food for weeks, and I have never yet seen the person who had 
the slightest trouble in taking care of them. Milk, you know, is the rank- 
est poison to some stomachs, and there is no milk in these biscuits, and 
very little of what I call 'pulp,' or 'wads of dough.' Sift a quart of flour 
two or three times, into which a teaspoonful of salt has been thrown. 
Take a piece of butter the size of an egg and rub well into the flour. 
Then dissolve the larger half of a Fleischmann's yeast cake in a little 
tepid water, and stir in ; add cold water enough to make a soft dough. 
Roll to thin cookie thickness and cut out. Place two together, separating 
only by tiny pieces of butter. Bake a rich brow^n in a pretty hot oven. I 
will guarantee them to be crisp, delicious and digestible." 

Christian's Flour is made from Hard Spring Wheat grown on virgin soil. 


Something About Making Soap. 

I have a stone jar for frying fat and a few five-pound lard cans for soap 
grease. All the beef fat is clarified and strained into the stone jar; all mut- 
ton and other kinds of fat for which I have no other use are strained into 
the tin cans. When a can is full I put it aside and begin with another. 
When I have three canfuls I make the soap in this way: Three canfuls of 
clarified soap grease (fifteen pounds) is put on the back part of the range, 
that it may melt slowly. Babbitt's potash from three one-pound cans is 
put into a large earthen or stone bowl or jar. Upon this is poured three 
quarts of cold water, and three tablespoonfuls of powdered borax is added. 
This mixture is stirred with a wooden stick until the potash is dissolved, 
then it stands until cold. 

When the fat is melted, pour it into a butter tub. It must not be hot 
when the potash Is added; should it be, it must stand until so cold that it 
will hardly run when poured. When the potash mixture is perfectly cold 
pour it in a thin stream into the fat, stirring all the while. When all has 
been added, continue stirring for about ten minutes, when the soap should 
begin to look thick and ropy. At this stage pour it into a box, having it 
about three or four inches deep. Let it stand a few hours; then cut it into 
bars, and the bars into pieces of a convenient length for handling. It will 
still be very soft, and should not be removed from the box for at least two 
days. It will be hard and white. 

If you attempt to combine the fat and potash mixture while the latter 
is at all warm it will take a long time to make the soap, and the result will 
not be so satisfactory. It is well to put paper under th€r«oap tub and the 
bowl in which the potash is prepared. Remember that potash is very 
strong, and do not spatter it on yourself or on the floor. 

The Useful Bran Bag. 

No bath room is complete without its complement of bath bags. These 
are made of the coarsest possible butter cloth, doubled, to keep it from 
breaking. They have a draw string and can be easily emptied. If filled 
with a quart of bran, a most excellent thing to tone up the skin and to 
promote a good circulation of the blood, a teaspoonful of orris root— this 
for perfume— and half a cake of white castile soap, chopped very fine, a 
splendid skin tonic is secured. The object of confining the bran in the 
bag is to prevent the pipe that carries the water away from being plugged 
up. After a month of such a daily bath the skin will be white, clean and 
as smooth as polished marble. 

New Kettles. 

The best way to prepare a new iron kettle for use is to fill it with clean 
potato pealings, boil them for an hour or more, then wash the kettle with 
hot water; wipe it dry, and rub it with a little lard; repeat this rubbing 
for half a dozen times after using. In this way you will prevent rust and 
all the annoyances liable to occur in the use of a new kettle. 

CHRISTIAN'S SUPERLATIVE FLOUR will make more loaves, and better bread, 
than any other flour on the market. 


What to Have in a Sewing Room. 

A correspondent sends the description of a ''nearly perfect sewing room" 
that will be of interest to many, as the convenience of such a nook can 
hardly be over-rated. It saves many weary steps in hunting for thread, 
thimble, etc., and saves the family sitting-room from being a resting place 
for the sewing. This room is 8 x 12 feet, with two windows and a small 
closet. In front of one window stands the sewing machine, which has one 
end of its cover cushioned to use as a footstool. On the right is a row of 
foot-wide shelves running almost the width of the room. One shelf is for 
the family medicines, the others hold all the sewing paraphernalia in boxes 
having the projecting ends labeled. They can be read from the sewer's 
seat at the machine, and are within easy reach. Patterns, left over pieces^ 
buttons, trimmings, etc., all have boxes and are kept in them. Below the 
shelves is a low cutting table always ready for use. A sewing chair with- 
out arms and having short rockers, is handy, and a str'aight chair for ma- 
chine use. In one corner is a dress form, and in the other corner is a long 
narrow mirror, which shows the effect when fitting on the form. By the 
door three hooks are screwed from which hang a well-filled pin-cushion^ 
pattern book and slate and pencil. On the slate goes every want of the 
family in the sewing line as it is thought of. The cost of fitting up such a 
room is small, as the window has a buff blind, and a rug for the feet is the 
only floor covering, but the convenience and comfort of such a place is un- 

A Delicious Cough Candy. 

A delightful cough candy is made from the following receipt, and will be 
found a most agreeable medicine as well as beneficial to all who use their 
voices and are troubled with throat affections : Break up a cupful of slip- 
pery elm bark ; let it soak an hour or two in a cupful of water. Half fill a 
,cup with fiax seed, and fill up to the brim with water, leaving it to soak 
the same time as the slippery elm. When you are ready to make the candy, 
put one pound and a half of brown sugar in a porcelain stew-pan over the 
fire ; strain the water from the flax seed and slippery elm and pour over it. 
Stir constantly until it begins to boil and turn back to sugar. Then pour 
it out, and it will break up into small crumbly pieces. A little lemon juice 
may be added if desired. Be sure to use the same measuring cup. 

Cubeb Berries for Catarrh. 

A remedy for catarrh is crushed cubeb berries smoked in a pipe, emitting 
the smoke through the nose ; after a few trials this will be easy to do. If 
the nose is stopped up so that it is almost impossible to breathe, one pipe- 
ful will make the head as clear as a bell. For sore throat, asthma, and 
bronchitis, swallowing the smoke effects immediate relief. It is the best 
remedy in the world for offensive breath, and will make the most foul 
breath pure and sweet. Sufferers from that horrid disease, ulcerated 
catarrh, will find this remedy unequaled, and a month's use will cure the 
most obstinate case. A single trial will convince anyone. Eatipg uncrush- 
ed berries is also good for sore throat and all bronchial complaints. After 
smoking, do not expose yourself to cold air for at least fifteen minutes. 


Cholera Remedy. 

It is well to keep in the medicine chest, or where they may easily be 
found, a bottle of spirits of camphor, and one of the old standard remedy 
known as the "Sun Mixture," the prescription published by the New York 
"Sun," under official direction, in the time of the great cholera epidemic. 
This medicine is not expensive, and can be bought of any druggist in coun- 
try, town or city. Experienced bacteriologists say that five drops of cam- 
phor in a small glass of brandy is the best medicine to give until the ar- 
rival of a physician. For little children there are camphor pellets sufficient- 
ly sweet to be palatable. The use of these pellets is said to be an excel- 
lent "ounce of prevention" for those acting as nurses or otherwise exposed 
to contagion. 

A Good Cure for Colds. 

Boil two ounces of flaxseed in one quart of water ; strain, and add two 
ounces of rock candy, one-half pint of honey, juice of three lemons ; mix, 
and let all boil well ; let it cool, and then bottle it. Lose : One cupful on 
going to bed, one-half cupful before meals. The hotter you drink it the 

To Clarify Suet. 

Put the suet in a pan with a teacupful of water to each pound of suet. 
The water evaporating through the fat will carry off all impurities which 
do not settle to the bottom. When the water is all gone pour the clear fat 
into a dish, and when cool wrap in paper and keep in a cool place. When 
frying batter cakes, use to grease the griddle, a bit of beef suet or fat salt 
pork tied into two or three thicknesses of clean cotton cloth. 

Disagreeable Odors. 

To absorb disagreeable odors in a sick room nothing is better than cas- 
carilla bark sprinkled upon hot coals. For an ordinary disinfectant rosin 
is excellent. 

A Cleansing and Renovating Polish. 

Take of olive oil, 1 pound; of rectified oil of amber, 1 pound; spirits of 
turpentine, 1 pound; oil of lavender, 1 ounce; and tinctureof alkanet root, 
\ ounce. Saturate a piece of cotton batting with this polish, apply it to 
the wood, then, with soft and dry cotton rags, rub well and wipe off dry. 
This will make old furniture in private dwellings, or that which has been 
shop-worn in warerooms, look as well as when first finished. The articles 
should be put in a jar or jug, well mixed, and afterward kept tightly cork- 
ed. This is a valuable receipt, and not generally known. 

Cook Everything on a Gas Eange.-See the Gas Company NOW. 


Restoring Stained and Soiled Garments. 

Fresh fruits stains may be removed by scalding the garment in boihng 
water before washing it. Ink stains usually succumb to soaking in fresh 
milk. The milk will not injure the most delicate colors. Saturating an 
article in salts of lemon, lemon juice and salt, and drying in the sun, will 
efface most stains, including ink and iron rust, from white fabrics. If the 
fabric is colored, the acid will remove the color as well as the stain. Oxalic 
acid is still more powerful for the same purpose. After using it wash the 
article, or the acid will injure the fabric. Ammonia will restore color 
which has been taken out by acids. When, however, the acid has been 
used to remove a stain, the spot often reappears as well as the restored 
color. French chalk is a specific for grease spots. Get the chalk in the 
stone, as the powder frequently is adulterated, and scrape it on the spot 
until it is well covered. Leave the chalk on until it absorbs the grease. 
Two or three applications often are necessary for the purpose. Brush the 
-ehalk ofT thoroughly each time before renewing it, and use plenty of it. 

Beef Heads the List of Meats. 

A weak stomach will digest beef with greater ease than other met s, assum- 
ing the cooking to be properly done. All methods of cooking .-equiring 
great heat, such as roasting, baking, broiling or frying, are apt to produce 
the fatty acids on the surface, so the outside portions should ijot be used. 
The inside is easy of digestion, consequently of greater food value. Mut- 
ton is next in order, then carefully fed and well-killed poultry^ and fresh, 
white-fleshed fish. Eggs and milk are admirable forms of animal food for 
the growing child. Veal and lamb are less nutritious and digestible than 
the flesh of the fully grown animal, and should not be given to children. 
Veal frequently produces an acute attack of indigestion, and is really a 
poison. Lamb is preferable to veal, as it is not so indigestible, but is not 
very nutritious, consequently the work of digestion is performed without 
reward. What is said of veal applies equally to pork, only that the latter 
contains more fat, making it even more indigestible and objectionable, if 
that is possible. All forms of pork should be strictly avoided in the child's 
dietary. A. N. Tally, Jr., M. D. 

To Cure Toothache. 

The worst toothache, or neuralgia coming from the teeth, may be speed- 
ily and delightfully ended by the application of a bit of cotton saturated 
in a solution of ammonia, to the defective tooth. Sometimes the sufferer 
is prompted to momentary laughter by the application, but the pain will 

For Felon. 

Take common rock salt, as used for salting down pork or beef, dry it in 
an oven, and pound it fine ; then mix it with spirits of turpentine in equal 
parts, put it in a rag and wrap it around the parts affected ; as it gets dry 
put on more, and in twenty-four hours you are cured. The felon will be 

Wo you own {\e I^ouse you live in ? 

Do you want the house you live in to look nice and tasty? 

Keep it well painted, and use on it 


Because this grade of paint is made carefully 

and look well. It is a ready-mixed paint, and some painters 
tell us v. is no good. On the other hand we bring accurate, 
or scien: ific knowledge to bear upon the grinding and com- 
pounding of each ingredient used, and we give you an even- 
colored, vveather-resisting paint. 

Back of this we have a twenty-four years record 

of the economy of this Paint, from people who have 
bought and paid for the goods 

In stock and on hand we have for sale 
Every Sort of Material used in Painting. 

UftlMIMftnrlU D/tInt \Mf%^LfS ^E for. I,ong: Dock. 

Haminond s raint works, FishkiiiLan(iing,N.Y . 

Hammond's Slug Shot 

Kills Currant Worms, —and the 
Lice too. 

Slug Shot kills Potato Bugs. 

Slug Shot kills Rose Lice. 

Slug Shot kills Cabbage Worms. 

Slug Shot kills Lice on any Fruit 
Trees or Flowers. 

twit is cheap, and safe to use. Sold by dealers in Seeds. 



■■: i^ 

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