Home's Pharmacy
THE BEST OF EVERYTHING IN DRUGS,
SPICES, TOILET ARTICLES, STATIONERY,
POST CARDS, AND SODA WATER jt *
Agents for CRESCENT ICE CREAM
omr Helps
FROM
THE LADIES' AID SOCIETY
of The First Baptist Church
California
Clean Clothes Phone 301
Make Clean Cooks
Whittier Steam Laundry
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
106
GIFT
of
Bruce Henstell
/hittier
Free Delivery Prices Always the Lowest
Phone 44
The Prescription Drug Store
We Sell You Wtat You Want 103^ S.Greenleaf Ave.
HOME HELPS
A warm hearth, and a bright hearth, and a hearth swept clean,
Where the tongs can't raise a dust, and the broom isn't seen;
Where the clouds never fly about, and the foot doesn't fall,
Ah! that's the fire for a man like me, in cottage or In hall.
As cleanliness comes next to godliness, it should be the
fundamental principle of all house-keeping; let it underlie
every department from the garret to the cellar, but most ap-
parent in the pantries, cellar and closets, for there is the
resting place of all the supplies that come to the table. If
stale articles are allowed to accumulate in the cellars and
refrigerators, the purity and genuine flavor of the food is
imperilled or destroyed. Neither fruit nor vegetables, milk
nor meats of uncertain age should be allowed to accumulate
and taint the atmosphere. Establish the rule of a weekly
cleansing of every receptacle of food, also of a daily thor-
ough oversight of the same.
THE CARE OF HOUSEHOLD STORES.
Bread should not be exposed to the air, but kept in a
very clean tin box or crock with a cover.
Wood is objectionable for keeping either bread or cake,
as many kinds impart a disagreeable flavor.
Wrap hams in paper and pack in a barrel or box of
ashes. The ham or piece of dried beef which is cut for daily
use can be placed in a paper-lined bag, tied tight to keep out
flies, and kept in a cool place.
Keep cheese in a tight tin box; when very dry, grate
and keep in glass jar, closely covered.
SOUPS
Give no more to every guest,
Than he is able to digest;
Give him always of the prime,
And but a little at a time. Swift.
TOMATO SOUP.
Stew a can of tomatoes and strain ; add a pinch of soda
to remove acidity; in another saucepan boil three pints of
NEVER TOO OLD TO BEGIN
milk thickened with a tablespoonful of corn starch previous-
ly mixed with a little cold milk; add a lump of butter size
of an egg; salt and pepper to taste, mix with tomatoes; let
all come to a boil and serve.
JELLIED BOUILLON-
To each one-half pound of beef and veal used add 1%
pints of cold water ; crack the bones, if any, and let simmer
till meat is in rags. Strain off the liquid and add 1 teaspoon
celery salt, 1 tablespoon chopped carrot, onion and tomato
and 4 pepper corns. Let this simmer again twenty minutes,
then strain, and when cool set in refrigerator for twelve
hours to jelly. Serve in chilled glasses or fancy cups, with
an olive or a slice of lemon for garnish.
TOMATO CREAM SOUP.
One quart either canned or fresh tomatoes, cooked some
time and strained ; add soda the size of a large pea ; cool it
and add a quart of rich milk, one tablespoonful of butter
and one of corn starch or flour; salt and pepper to taste.
Boil a few minutes.
POTATO SOUP.
In one quart of milk put one-half of an onion and let it
simmer fifteen minutes ; take your potatoes, mash them, and
add to the milk; strain through a colander; season with
one-half tablespoonful butter, teaspoonful of salt and a
pinch of pepper. A good quick soup.
OYSTER STEW.
First get nice, fresh oysters, open the can and pour the
oysters into a colander, rinse with ice-cold water, put into a
stew pan and stir over, the fire until the leaves begin to sep-
arate; pepper, salt and butter them to taste, and serve
either on carefully prepared toast, or in saucers or small
soup plates. Put no water to them.
OYSTER SOUP.
Put one quart of boiling water in a kettle, then one
quart of rich milk; stir in one teacup of rolled cracker
crumbs, seasoned with pepper and salt to taste. "When all
comes to a boil, add one quart of nice fresh oysters; stir
well to keep from scorching ; then add a piece of sweet but-
ter about the size of an egg; let it boil up once only, then
pour into tureen immediately and send to table. Skim be-
fore adding the butter-
TO DRINK BEN-HUE COFFEE
FISH
Hospitality should be classed among the cardinal virtues.
BROILED WHITE FISH.
Clean, split down the back, and let stand in salted wa-
ter for several hours ; wipe dry, and place on a well-greased
gridiron over hot coals, sprinkling with salt and pepper.
Put flesh side down at first, and when nicely browned, turn
carefully on the other side. Cook for twenty or thirty min-
utes or until nicely browned.
CLAM FRITTERS.
Take raw clams, chopped fine, and make a batter with
juice, an equal quantity of sweet milk, four eggs to each
pint of liquid, and flour sufficient to stiffen. Fry like other
fritters.
CLAM STEW.
Lay the clams on a gridiron over hot coals, taking them
out of the shells as soon as open, saving the juice ; add a
little hot water, pepper, a very little salt, and butter rolled
in flour sufficient for seasoning; cook five minutes and pour
over toast.
OYSTER PIE.
Spread a rich puff paste over a deep pie plate (the sides
and edge not the bottom) ; drain the liquor from large, fine
oysters ; put them into a pan and season with pepper, salt,
spice and butter; have ready the yolks of three hard-boiled
eggs, chopped fine, and some grated bread crumbs ; pour the
oysters into the dish, strew over them the chopped egg and
bread crumbs, roll out the lid of the pie; after putting. in
a little flour and half cup of cream, put on the lid and bake
in a quick oven till the crust is done.
CORN OYSTERS.
Score and press pulp from a sufficient number ears corn
to make 1 pint pulp. Beat 2 eggs, whites and yolks sepa-
rately; add first yolks then whites to the corn, mix gently,
add l /2 teaspoon salt, dash pepper, 2 heaping tablespoons
flour; mix well. Put butter into frying pan. When hot
drop mixture by spoonfuls into it. Brown on both sides.
Serve hot.
LOBSTER.
Be sure the lobster is fresh ; to test it, draw back the
3
GOOD SEASONING IS MOST ECONOMICAL
tail; if it springs into position again it is pretty sure to be
good. The size of the lobster regulates the time required to
cook it; fifteen minutes for large ones and ten for small.
Putting them at once into boiling water is the common mode
of cooking; have the water cover them and boil until done.
Don't cook too much, as the fine, delicate flavor is destroyed
by it. If meat clings to the shell when opened and looks
shrunken, it is cooked too much.
BROILED LOBSTER.
Split the meat of the tail and claws, and season well
with salt and pepper ; cover with soft butter and dredge
with flour. Place in the broiler, and cook over a bright fire
until a delicate brown. Arrange on a hot dish, pour Becha-
mel sauce around and serve.
STEWED LOBSTER.
The meat of a two and a half pound lobster cut into
dice, two tablespoonfuls of butter, two of flour, one pint wa-
ter, a speck of cayenne, salt and pepper to taste. Let the
butter get hot, and add the dry flour. Stir until perfectly
smooth, then add the water, gradually stirring all the
while. Season to taste; add the lobster, heat thoroughly
and serve.
MEATS AND GAME
"The Knife is Mightier than the Sword."
RULES FOR COOKING MEATS.
Salted meat should be put to cook in cold water, that it
may freshen while cooking. Fresh meat that is to be served
with sauce at table should be put in boiling water to cook,
as that best preserves the juices.
Put soup meat over in cold water to cook, as that ex-
tracts the juices. "When making soup have a kettle of boil-
ing water on the fire for replenishing with, and keep the
meat simmering or boiling slowly all the time. Be sure to
remove the scum when it first rises. The more gently the
meat boils the tenderer it will be. It requires 20 minutes
to the pound for cooking lamb and veal, 15 for beef if rare.
Break eggs in cold water to poach, and put old potatoes
to cooking in cold water. So say the French cooks.
A piece of red pepper cooked with a boiled dinner is an
improvement.
USE BEN HUE HIGH GRADE SPICES
Remember always that the meat fiber is toughened by
rapid cooking.
LITTLE PIGS IN BLANKETS.
Cut fat English bacon in. very thin slices ; season large
oysters with salt and pepper, and wrap an oyster in each
slice of bacon; pin it up with a fresh tooth-pick; heat a
frying-pan and put in the little pigs. Cook just long enough
to crisp the bacon, about two minutes in a very hot oven.
Place slices of toast that have been cut into small pieces
and serve immediately. Do not remove the skewers. This
is a nice relish for lunch or tea. To garnish with parsley
improves the looks of the dish. The pan must be very hot
before the "pigs" are put in; then be careful not to burn
them.
CAROLINA CHICKEN.
One scanty cup of milk thickened with one even tea-
spoonful of flour; put in a saucepan to boil and add one
beaten egg, then a cup of finely-chopped chicken. Serve in
large spoonfuls on pieces of toast.
CHICKEN SHORTCAKE.
Prepare a couple of nice tender fowls as for fricassee-
ing; cook them .until well done; season with pepper- salt
and butter; thicken to the consistency of thick cream (add
a cup of cream if possible). Have a pan of hot soda discuit
just out of the oven when the chickens are ready to take
up, split the biscuit open and butter them, place on a plat-
ter and pour chicken over and send to table.
FOR CHICKENS IN SHELLS.
Boil the chicken in water or broth; cut the meat into
. little dice, mix them while hot with a Bechamel sauce or
with a white sauce made with cream; sprinkle sifted bread
crumbs or cracker crumbs over them; brown slightly in a
hot oven. Serve immediately. Sometimes mushrooms are
mixed with the chicken dice-
CREAM CHICKEN.
Stew two chickens until very tender. Remove meat
from bones and cut in small pieces; add a can of mush-
rooms, also cut up, bring iy% quarts of sweet cream to a
boil and thicken with 4 tablespoons of flour rubbed into 5
IF INVITED TO TAKE TEA
tablespoons of butter, pour over the chicken, put cracker
crumbs on top, also bits of butter, and bake from 20 to 30
minutes.
ROAST VEAL.
Prepare a leg of veal for the oven by washing, drying
and larding it with strips of bacon or ham, and dredging it
well with flour and seasoning with salt and pepper; baste
frequently and serve with gravy (it is cooked in) thickened.
A roast fillet of veal should be prepared by stuffing it with
bread crumbs, seasoned with chopped ham, summer-savory,
pepper and salt. Dredge lightly with flour and bake.
MARBLED VEAL.
Take a knuckle of veal, cut off the meat, boil the bones
for gravy, cut the meat in small pieces, and fill a basin or
mould with a layer of veal and a layer of ham, alternately ;
season with mace, pepper and salt: pour over it the gravy
and put it in the oven for an hour or more till done, and
when cold turn it out. Nice for tea, sliced.
CALF'S LIVER STEWED.
Boil till partly done; take out the saucepan and chop
into small pieces ; put back in the saucepan, stew until ten-
der and skim well; season with butter, pepper and salt;
thicken with a little flour, and serve over slices of toasted
bread.
CALF'S LIVER FRIED-
Cut in thin slices, wash and drain them, roll in corn
meal or cracker crumbs; fry the fat from three slices of
pork and fry the liver in it.
LAMB AND TOMATO.
Prepare six nice tomatoes f tfr cooking ; drain off all the
water you can from them, as it makes them rank. Chop
some cold lamb and have ready some grated bread crumbs.
Alternate a layer of crumbs, meat and tomato, seasoning
each layer as you go with pepper, salt, butter, and a little
sugar, finishing with the crumbs. Bake in the oven until
brown on top and cooked through. Any other meat may be
substituted for lamb.
SAY, BEN-HUE SUITS ME
TO BROIL A FORE QUARTER OF LAMB.
Take out all the bones but the small ribs; broil as you
would chicken. For the gravy, have the bones cracked in
small pieces, put in a covered saucepan with a little water.
There should be a teacup full when done. Strain and add
flour to make thick as cream (a little cream is an improve-
ment) ; butter the size of an egg. Do not let it boil after
the butter is in. About as delicious as spring chicken.
CREAMED CHICKEN.
Cut the meat of two chickens fine with shears and add
^2 onion grated, 1 pint mushrooms (canned). Stir 5 table-
spoons of flour in 4 tablespoons of butter and add this to
l*/2 quarts of sweet cream which has just come to a boil-
Beat this until smooth and add to chicken and season with
pepper and salt. Put in baking dish, sprinkle with cracker
crumbs and bake % hour.
BREADED TONGUE.
Slice cold cooked tongue, then dip in beaten egg, then
in bread crumbs and fry brown. Make a tomato sauce, pour
sauce into a platter, lay the slices of fried tongue upon it
and garnish with parsley and sliced olives.
LIVER PATTIES.
Take a half pound of calf's liver, boil and chop fine;
season with salt, pepper, and catsup, adding a little thick
brown case. Bake a few minutes in hot patty shells.
NICE WAY TO COOK STEAK.
Cut steak in nice sized pieces. Dip in ice water, roll in
flour, fry in plenty of butter and lard. Cook veal cutlets
and mutton chops same way.
TO BOIL HAM.
Soak, from twelve to twenty-four hours, a ham weigh-
ing eight to ten pounds; then cover with boiling water, to
which add a pint of vinegar, two or three Bay leaves, a little
bunch of thyme, some parsley (dried will do) ; boil very
slowly two and one-half hours- take out, skin and remove
all the fat but a layer half an inch thick ; trim all the black,
discolored outside, put in dripping-pan, strew bread crumbs
mixed with a little brown sugar and brown in the oven
(hot) half an hour or so. Sherry wine added while roast-
ing improves the flavor.
YOU MAY THINK OTHERS NICE
VEAL BIRDS-
Have the veal cut in thin slices, trimmed in squares of
about four inches each way. Cut also pork into 1-inch
squares, allowing one for each bird, chopping pork and
trimming as fine as possible and adding half the amount of
cracker crumbs. Season highly with salt, pepper, celery
salt, paprika and onion. Mix with egg and milk enough to
hold together. Fill each with dressing and fasten together
with tooth-picks. Roll in flour and brown in butter in the
oven.
SCALLOPED CHICKEN.
One chicken, 1 can mushrooms, 1 pint oysters. Cook
chicken and cut up in small pieces. Scald oysters and chop
them, chop mushrooms, put together same as any scallop and
roll with rolled crackers. Season with butter, salt and pep-
per, cover with milk and bake.
FROG LEGS.
First skin, then throw into boiling water for five min-
utes. Take out and put them in cold water until cold then
wipe dry. Season with salt and pepper, dredge with flour
and fry a nice brown in butter. Serve with a little cream
sauce around them.
SCALLOPED VEAL.
Boil the veal, and when cold and firm cut it with a
sharp knife into small cubes. Butter a baking dish and
place in it a layer of bread and cracker crumbs, then a lay-
er of veal, alternating until the dish is two-thirds full, the
last being a thin layer of bread crumbs. Sprinkle each of
the layers with salt and pepper and lay over them bits of
butter, also add a little milk and broth. Enough liquid
should be added to moisten the crumbs entirely through.
For a three-quart tin, bake from one to three-quarters of an
hour.
BEEF LOAF.
Three pounds round steak ground very fine, 3 eggs, 1%
cups crackers rolled fine, % cup butter, salt and pepper to
taste. "Work with hands until it is like a rubber ball ; spread
with butter on outside and bake l}/2 hours in a little hot
water; baste often
CHICKEN CROQUETTES.
Four and a half pounds chicken boiled and chopped
Lady's
'Bank Account
Household accounts in muny
homes are like snakes in Ire-
land there aren't any. The
money comes and goes in hap-
hazard fashion and there is no
exact knowledge as to where it
goes. It goes it's gone, that is
all there is to it. Pater familias
complains of the heavy drain on
the family purse, and mater
familias murmurs that living is
so high nowadays. She has wor-
ries and troubles enougth with-
out bothering her head about
columns of figures that won't
add twice alike and accounts
that absolutely refuse to bal-
ance.
There are many wives in this
city, however, who have discov-
ered the convenience and help-
fulness of a checking account at
the
Whittier
National Bank
Then their troubles are over.
Banks are the friends
helpers of the provident.
Ways to Sate
and
At the end of the month you
may wonder where all the money
has gone. It's spent, it's gone
you realize that and that's all
you do know about it.
Here are two suggestions
which, if followed up, will re-
duce your expenses and allow
you to have money in the bank.
1. Keep an expense record.
2. Spend less than you earn.
The first rule makes the sec-
ond one easy. The second one
will make a savings account
with this bank a necessity and
convenience. You can start an
account with $1.00.
Home Savings
'Bank of Whittier
A Recipe
F^or Tired F^eet
A F^air of
S
to be used in connection with a liberal quantity of their
Superior Dry Goods
and in direct contact with a pair of
Ouster Brown Guaranteed Hose,
255c per pair
L. A. Davis E. B. Van Antwerp
Res. Phone 4783 Res. Phone 6874
Phone 173
Sanitary Plumbing Co.
PLUMBING
Steam and Gas Fitting
All Work Guaranteed 109 N. Greenleaf Avenue
STOVES
A Complete Line
GAS, WOOD AND COAL
None Better in the Market
Farmers' Hardware & Supply Co.
Home Phone 30 105-107 N. Greenleaf Ave.
Good Cooks Are Essential to Happiness and Good Music Goes
a Long Way Towards Accomplishing the Same Thing.
BALDWIN STARR
ELLINGTON RICHMOND
HOWARD FRAYSER
VICTOR TALKING MACHINES
Caldwell-Thornburgh Piano Co.
110 E. Philadelphia Street
. NO DISH IS TOO LARGE
if it contains some of our
Ice Cream. What fla\or do
you like? Your wants will
be given careful considera-
tion.
Lamor& Hamilton
Phone 48 108 E. Phil. St.
BUT THERE'S NOTHING LIKE BEN-HUR
SPICE
very fine; moisten to a thick pulp with the liquor in which
it has been boiled. Mix with this a pint and a half of mash-
ed potatoes, beaten to a cream, three eggs, one teaspoon
mustard, sweet marjoram, salt and pepper to taste, a little
celery chopped very fine; soften with milk till very soft,
and add quarter of a pound of butter ; mold into forms, dip
into egg and cracker dust, and fry in boiling lard.
ROAST LIVER.
One and a half or two pounds of nice calf's liver; wash
and cut three gashes across it, into each of which place a
slice of thinly cut bacon; press together and roast an hour
and a half or two hours in an oven hot enough to brown
nicely ; baste often ; serve while hot.
STUFFED BEEFSTEAK.
Take a flank or round steak, pound it, and sprinkle
with pepper and salt ; then make a plain stuffing and spread
on the meat, roll it up, and tie closely ; put in a pot with a
quart of boiling water and a lump of butter the size of an
egg ; boil slowly one hour ; then put in a pan with the water
in which it was boiled, and bake until nicely browned, bast-
ing it frequently; dredge a little flour into the gravy, boil,
and pour over the meat.
BEEF CROQUETTES.
Chop fine some cold beef, beat two eggs, and mix with
the meat, and add a little milk, melted butter, salt and pep-
per. Make into rolls and fry.
BEEF LOAF.
Three pounds of beef chopped fine, six crackers rolled
fine, three eggs well-beaten, one tablespoonful of salt, one
teaspoonful of pepper, one tablespoonful of melted butter;
mix well and shape like a loaf of bread ; put a little water
and \bits of butter into the pan, cover with a pan, bake two
hours, and baste occasionally.
VEGETABLES
The onion strong, the parsnip sweet,
The twining bean, the ruddy beet,
Tea, all the garden brings to light,
Speaks of a landscape of delight.
Never let vegetjilili-s si and in llu- water after coming off
the fire, but put them in a colander over boiling water if
you have to keep them back for dinner.
SUCH AROMA AND DELICIOUS FLAVOR
CORN OYSTERS.
Sixteen ears of young sweet corn grated, two eggs, the
yolks and whites beaten separately, a full teaspoonful of
sugar, pepper and salt. Bake in small cakes on a hot grid-
dle. If the corn is old, you can add a couple of tablespoon-
fuls of milk.
TO COOK SWEET CORN.
Husk and silk young corn, cut from cob as described
in canning succotash. Cook cobs, then cook the corn in the
same water half an hour (very little water), add three tea-
spoonfuls sweet cream, butter, salt and pepper; scald and
serve.
CORN OMELETTE.
One dozen ears of young corn grated, salt and pepper,
four eggs, a lump of butter size of an egg, one cup of milk,
one tablespoonful of flour, the whites and yolks of eggs
beaten separately. Heat and butter an earthen pie plate
and bake in a hot oven ; done when browned nicely.
BAKED BEANS.
Soak over night five cups of beans. In the morning
parboil, adding tablespoon soda; then drain, add small cup
of molasses, 1 teaspoon of mustard, salt to taste, and half a
pound of salt pork. Put in a jar, cover with hot water. Bake
five or six hours.
OILED CUCUMBERS.
Thirty medium sized cucumbers, 12 good sized onions,
1 quart vinegar, *4 bottle table oil, 1 small handful red pep-
per, 6 tablespoonfuls celery seed. Peel and slice cucumbers
and onions, mix, salt, thoroughly cover, let stand all night ;
in the morning place in colander and drain, then cover with
vinegar and stand four hours ; pour off vinegar. Take oil
and mix well with cucumbers ; heat one quart fresh vinegar
to boiling and pour hot over cucumbers and onions ; put in
air-tight jars. It will be right to use in about a week.
SCALLOPED TOMATOES.
Butter an earthen dish, then put in a layer of tomatoes,
fresh or canned (without skins), then cover with a layer of
rolled crackers; add a little butter, sugar, salt and pepper;
repeat this process until dish is full, then bake one hour in
hot oven. Have cracker crumbs on top layer and dot with
bits of butter.
10
IT'S BEN-HUR COFFEE
ESCALLOPED CABBAGE.
Chop a head of cabbage quite fine and scald. Melt 2
tablespoonfuls of butter in a saucepan and mix smooth with
2 tablespoonfuls of flour; then add 1 pint of milk and stir
till it boils ; season with salt and pepper and add 4 hard-
boiled eggs chopped fine. Drain the cabbage, put in a pud-
ding dish and pour the sauce over it. Put grated bread
crumbs and bits of butter over top and bake slightly brown
in the oven.
ESCALLOPED TOMATOES.
One pint fresh or canned tomatoes, one generous pint
bread crumbs, three tablespoonfuls of butter, one of sugar,
one scant tablespoon of salt, one-fourth teaspoonful of pep-
per, put a layer of the tomatoes in a dish, sprinkle with salt
and pepper and dot butter here and there over it, then strew
with crumbs. Continue this until all the ingredients are
used and bake brown one hour if fresh tomatoes, half hour
if canned.
TOMATO PUDDING.
Slice tomatoes and spread over the bottom of a pud-
ding dish. Season each layer with salt, pepper and sugar,
then a layer of bread and butter. Repeat until the dish is
full. Bake one hour. Eat with meats.
Tomatoes may be stuffed and baked.
FRIED TOMATOES.
Peel tomatoes and cut crosswise in thick slices, salt and
pepper, dip each slice into thick flour, then in beaten egg
and fry on griddle or spider, in hot lard if in spider. After
taking up, pour in a cup of cream, thicken and season, then
pour over them. A little sugar sprinkled over them when
cooking improves them.
POTATOES A LA PARISIENNE.
With a vegetable scoop cut out balls from raw-pared
potatoes. Let them stand in cold water, and about ten min-
utes before serving time put the balls in a basket and fry
them until brown in a kettle of fat.
SARATOGA POTATOES.
Pare potatoes, slice them very thin and let them stand
in ice water for several hours. When the slices are brittle
drain off the water from them, put them into a frying basket
11
BEN HUE COFFEE HAS QUALITY
and lower them, into a kettle of boiling fat. Cook for ten
minutes.
FRENCH FRIED POTATOES.
Cut a medium sized potato into four parts, let stand in
cold water, drain, place into a frying basket and lower into
a kettle of boiling fat. Cook eight or ten minutes.
RICE CROQUETTES.
One large cup of cooked rice, one-half cup of milk, one
egg, one tablespoon of sugar, one tablespoon of butter, one-
half teaspoon of salt and a slight grating of nutmeg; put
the milk on to boil, add the rice and seasoning, add the egg
well-beaten, stir one minute, take off and cool. When cold
shape, roll in egg crumbs and fry.
BREADED SAUSAGE.
Prick the sausages with a fork, roll in egg, then in
bread crumbs, place in a frying basket and lower into fat
and cook for ten minutes. If anything requires seasoning,
see that it is done before the breading.
STEWED PIE PLANT.
Skin and cut nice pie plant as you would for pies. Put
it in a porcelain kettle with a little water, -cover and stew
as you would apples; sweeten to taste. Very nice.
SALADS
A salad should come to the table fresh and crisp. The
garnishes should be of the lightest and freshest kind.
SALMON SALAD.
One can of salmon drained, chopped and boned, add one
cup of chopped celery, one-half cup nuts, pepper and salt,
and enough hot dressing to mix.
SWEETBREAD SALAD.
Cut cold boiled sweetbreads in small dice, put in a salad
bowl and chopped boiled potatoes and celery cut up. Pour
over boiled dressing and garnish.
ADIRONDACK SALAD.
One can peas, three tablespoonfuls onions, four table-
spoonfuls cream cheese, four tablespoonfuls sweet midget
12
Sanitary BaRery
OUR SPECIALTY
MILK BREAD
210 Wi-st Philadelphia St.
Phone :>:> WHITTIER, CAL.
Open Day and Night Storage, Repairing and Supplies
"Our Repair Wagon Will Go Anywhere Anytime"
Central Garage
ALL KINDS OF MACHINE WORK
21IJ-L220 \V.-st Philadelphia Street
K. A. I J-ll. Manager Home Phone 7
WHEN YOU NEED
GREEN, STAPLE OR FANCY GROCERIES
COME TO OUR STORE
L. C. Montgomery
Phone Ex. 31 GROCER S. Greenleaf
GOOD SERVICE REASONABLE RATES
Home
Telephone Co.
T. L. Ely, General Manager
L. Scofield, Agent
Home 125
San Pedro Lumber Co.
Wholesale and Retail Lumber Dealers
WIIITTIER, CAL.
Stationary Gas Engines, Air Compressors and All Pumping
Plant Work.
Home phone 203.
Saunders Brothers, Props.
CHALMERS-DETROIT AND HUDSON AUTOMOBILES
222-224-226 West Philadelphia St.
IF YOU WANT
To rent a houss or rooms,
To buy a residence lot or
business lot,
A walnut grove or orange
grove,
Unimproved land,
To secure a loan or insur-
ance,
Notary work,
Your taxes paid,
Literature about this section.
Information ragarding land
values,
Estimates of incomes from
different products
Or a look over this section of
the country,
Call on or Write to
S. W. Barton & Co.
REAL ESTATE, LOANS
AND INSURANCE
Pioneer Real Estate Firm of
Whittier, Cal.
104 West Philadelphia St.
J. L. MALCHO
MERCHANT TAILOR AND
GENTS' FURNISHER
Cleaning, Pressing, Repairing
Goods Called for and
Delivered
Suits to Measures, $15.50
and Up
103 N. GreenleafAve.
AVhittier, Cal.
Home Phone 90
ASK YOUR NEIGHBOR
pickles, salt and paprika. Boiled or mayonnaise salad dress-
ing. Cut onions very fine and cut cheese and pickles in
small pieces. Serve very cold with a meat dinner. Also
very good for a stag dinner.
APPLE SALAD.
Two cups of apples (cut in cubes), one cup of celery
(cut in cubes), one-half cup of English walnuts (chopped
rather fine), pinch of salt.
Dressing: One cup whipped cream, three tablespoon-
fuls salad dressing, two tablespoons sugar. After thorough-
ly mixing the two, cover with whipped cream.
SALAD DRESSING.
Three-fourths glass of sugar, into which stir one heap-
ing tablespoon of flour, pepper, one teaspoon salt. Fill glass
with milk, stir in the yolks of five eggs, one tablespoon but-
ter, one pint vinegar, one-half pint of water; stir until thick-
ens.
TOMATO SALAD DRESSING.
One-half cup vinegar, one teaspoon sugar, one-half tea-
spoon salt, one teaspoon mustard, one egg well beaten. Cook
over hot water. When cold pour over tomatoes.
SALAD DRESSING.
Lump of butter size of an egg, one tablespoon mustard,
one scant tablespoon salt, one-half cup sugar, mix well.
Three eggs, drop them separately into the other ingredients
andjbeat well after each. Two-thirds cup vinegar, one cup
cream or rich milk ; cook in double boiler. If for fruit
salad add whipped cream.
FRENCH MUSTARD.
Three tablespoons ground mustard, one tablespoon sugar
well worked together; then add one beaten egg and beat
until smooth. Add one teacupful of vinegar, a little at a
time. When cool add one tablespoon of salad oil. If pre-
ferred, leave out oil and add one tablespoon of butter before
cooking.
SALAD DRESSING.
Beat yolks of eight eggs light, add one cup sugar, table-
spoon each of mustard, salt and black pepper, a small pinch
of cayenne pepper, one-half cup sweet or sour cream. Bring
to a boil one and one-half pints of vinegar and one cup but-
13
TRY BEN HUR WHITE PEPPER
ter, pour on above mixture; stir well. When cold, bottle
tight.
SALAD.
Three bananas (sliced), one cup English walnuts, one-
half cup celery (cut fine), one cup white grapes (seeded).
Dressing: Two eggs (beaten), one-salf cup of sugar,
one-half cup vinegar, one-half teaspoon salt, one tablespoon
butter. Boil until it thickens, and just before mixing the
salad, add three-quarters cup of cream.
FRUIT SALAD.
Dissolve one package gelatine in cold water, add one
quart hot water, one-half cup sugar, juice of one lemon and
two oranges, one box grated pineapple and six bananas.
Set on ice to harden.
TOMAT6 SALAD.
Peel with a sharp knife small, round tomatoes, hollow-
ing out the stem sides slightly; arrange them on a platter
hollow side up, with three or four small crisp lettuce leaves
under each one, and fill the hollow of each tomato with a
dressing made as follows: One egg, two tablespoonfuls of
vinegar, butter the size of a hickory nut, salt, cayenne pep-
per, and a teaspoon of French mustard. Stir all together
and cook slowly over hot water, stirring constantly until
thickened. Do not cook too long, or it will curdle. A
mayonnaise dressing can be used if preferred.
SWEETBREAD SALAD.
Let the sweetbreads lie in salt water at least an hour or
two before cooking. Boil until tender with a little salt ; let
them get cold, then chop up with celery, and serve with a
mayonnaise dressing.
OYSTER SALAD.
Cut a quart of oysters into bits; mix with them two-
thirds as much blanched, tender celery (also cut, not chop-
ped to pieces) as you have oysters; put into a glass dish;
pour over it a good mayonnaise dressing, and serve immedi-
ately. Until the oysters and celery are mixed keep both in
a very cold place. This salad is delicious if eaten as soon as
made.
CREAM CHEESE SALAD.
Wash a head of lettuce and dry carefully on a clean
towel, arrange it in a salad bowl with a little cream-curd
cheese, or a roll of fresh Jersey Neufchatel cheese. Pour
14
THE IDEAL PEPPER FOR SALADS
over this six tablespoonfuls of oil, two of vinegar, add a
saltspoonful of salt and a quarter of saltspoonful of pepper ;
keep in a cool place until served. A delicious breakfast
salad, served with good coffee and fresh rolls.
SALAD.
Wax beans make a delicious salad ; choose young beans,
remove the strings, cut into half-inch pieces, or longer if
you choose ; cook in salt and water ; while warm, cover them
with a dressing of oil, vinegar, salt and pepper, remember-
ing the old maxim: "A spendthrift for oil, a miser for
vinegar, a wise man for salt, a mad man for mixing." Use
at least twice as much oil as vinegar.
CELERY SALAD.
One head of cabbage, three bunches of celery, chopped
very fine ; take a scant teacupful of vinegar, a lump of but-
ter the size of an egg, the yolks of two eggs, one teaspoon-
ful mustard, one of salt, a pinch of cayenne pepper, a tea-
spoonful of sugar ; mix these well, put the mixture on the
stove.
CAKES
The turnpike road to people's heart I find.
Lies through their mouth or I mistake mankind.
CAKE MAKING.
If it is warm weather, place the eggs in cold water for
a few minutes, as they will then beat up better, be sure they
are fresh. The cake tins should be prepared before the
cake if baking powder is used, so that the cake may be
placed in the oven at once on being mixed. Fresh lard is
better for greasing the pans than butter. Do not stir cake
batter, but beat it thoroughly from the bottom of the dish
at every stroke, beating more slowly towards the last, the
motion being always upward. In winter you may use the
hand, but in summer a wooden spoon is better. Always mix
a cake in earthen or stone ware.
"Milk" means always sweet milk.
DARK CAKE.
One cup dark sugar, two tablespoons butter, two eggs,
one-third cup chocolate dissolved in hot water, two-thirds
cup sweet milk, one teaspoon of vanilla flavoring, two cups
sifted flour, with one teaspoon baking powder, one teaspoon
soda dissolved in hot water; beat all. thoroughly.
15
FOR PURITY, STRENGTH AND FLAVOR
DELICATE CAKE.
1 cup sugar, ^ cup butter, cream well; add cup of sweet
milk slowly, 2 cups flour, 2 heaping teaspoons of baking
powder sifted well with the flour, whites of four eggs, beat-
en well ; add half at a time, last to batter. Flavor with lem-
on extract.
KELLY ISLAND CAKE.
One cup butter, two cups sugar, three cups flour, four
eggs, one-half cup milk, three teaspoons baking powder.
For filling stir together a grated lemon, a large tart apple,
an egg and a cup of sugar ; boil four minutes. A great fav-
orite of gentlemen. A very excellent cake.
FRUIT CAKE.
One pound butter, one ounce mace, one pound sugar,
one pound flour, two pounds currants, one pound raisins,
one ounce cinnamon, one ounce cloves, four nutmegs, eight
eggs, one-quarter pound citron, one-half ounce extract of
rose, one cup sour milk, one teaspoon soda.
BLACK CHOCOLATE CAKE.
One and one-half cups sugar, scant one-half cup
butter, three well-beaten eggs, saving the white of one egg
for frosting. Take one cup of sweet milk, putting one-half
on stove to heat, stirring into it a scant one-half cup grated
chocolate; cool, and add to the mixture. Put one teaspoon
soda in the other one-half cup of milk and add lastly add
one and three-quarter cups flour with a little baking powder
sifted in ; vanilla.
SPICE CAKE.
One and one-half cups brown sugar, scant three-quar-
ter cup butter, three eggs, one cup sour milk, one teaspoon
soda, a little baking powder sifted in flour, pinch of salt,
nutmeg, cinnamon, cloves, two and one-half cups flour, one
cup chopped raisins.
DELINEATOR WHITE CAKE.
One-half cup butter, one and one-half cups sugar, scant
one cup luke warm water stirring in gradually, two and one-
half cups flour, one heaping teaspoon of baking powder,
three eggs or whites of four.
16
DR. MARY KRAFT
OSTEOPATH
Diseases of Women and Children; Confinements
Dr. Chas. C. Williams
DENTIST
Home Phone 65
R. C. Hiatt IT* , . A 11 (~* B.F.Arnold
Home Phone R 377 niuT.~.T\I nOlQ V_,O. Res. Phone 238
REAL ESTATE
Loans, Mines, Oil Lands, Insurance
San Joaquin Valley Lands a Specialty
Office Phone 377
Lock Box 95 114 V 2 East Philadelphia Street
Home Phone 49
F. A. JACKSON
Proprietor Iowa Livery WHITTIER, CAL.
C. H. DANFORTH
AUTOMOBILES, MOTORCYCLES AND BICYCLES
164 SO. GREENLEAF AVE.
MISS A. M. GORDON
Millinery
124 Philadelphia Whittier. Cal.
R. L. McGee Office Phone 173
L. E. McGee Res. Phone 2284
McGEE BROTHERS
ELECTRIC WIRING
And Supplies. Motors Installed. Estimates on Contract Work
Guaranteed Clear Certificate of Inspection
Tungsten Lamps and Fixtures Office 109 N. GVeenleaf Ave.
PORTRAITS VIEWS
Ramsey's Studio
1091/2 South Greenleaf Ave.
KODAK FINISHING ENLARGEMENTS
Home Phone 52
DR. E. A. DANIELS
DENTIST
Hockett Building
. Volkmor
SCIENTIFIC HORSESHOER
SHOEING OF ROAD HORSES A SPECIALTY
Electric Horse Clipping General Blacksmithing
Electric Disc Sharpening Iron and Wood Work
Home Phone 116
Full Line of Farm Implements 109 W. College Street
BEST GOODS LOWEST PRICES
The Enterprise Grocery
M. H. MILLiS, Proprietor
Phone 175
L R. MORRIS CO.
Tom Morris, Manager
NEW AND SECOND-HAND GOODS BOUGHT AND SOLD
119 'South Greenleaf Avenue
Berry's Market
For Everything in the Choicest of Meats and Poultry
Green Cut Bone for Poultry
FRESH FIS,H FRIDAYS
Geo. W. Berry, Prop. Phone 132
Sutphen
The Whittier Tailor
FINE DRY CLEANING A SPECIALTY
Phone 82 * 113 W. Philadelphia St.
BEN HUE EXTRACTS YOU'LL FAVOR
SUNSHINE SPONGE CAKE.
Whites of seven eggs, yolks of five eggs, one heaping
teacup fine granulated sugar, one heaping teacup flour,
measure sugar and flour after sifting five or six times, one-
quarter teaspoon cream tartar, one teaspoon lemon extract,
add pinch salt and cream tartar to the whites of the eggs.
Beat until stiff, add sugar and beat thoroughly ; add flavor-
ing and yolks of eggs, carefully stir in flour; bake thirty-
five or forty minutes in slow oven. When removed from
oven invert pan and leave until cool.
SOLID CHOCOLATE CAKE.
Two cups of brown sugar, one-half cup of butter, one-
half cup of sour milk, two small eggs, beaten all together,
not separately; grate one-third cake of Baker's chocolate
and put in one-half cup of hot water in which one teaspoon
of soda has been dissolved, two heaping cups of flour, with
tablespoon of vanilla.
FRUIT CAKE.
One cup butter, one cup sugar (brown), one cup molass-
es, one cup sour milk, one and one-half teaspoons soda
(scant measure), three cups flour, four eggs, two pounds
raisins, one-quarter pound citron, one nutmeg, spices.
WHITE CAKE.
Two cups sugar, one cup butter, one cup sweet milk,
three cups flour, the whites of six eggs, three teaspoons
baking powder.
ANGEL CAKE.
Separate and cool eleven whites of eggs, sift one tumb-
ler of flour with one level teaspoon cream tartar three
times; sift one and one-quarter tumblers sugar three times:
Beat whites until stiff, carefully stir in sugar, then fold in
the flour, very little at a time ; flavor and bake one hour.
NEW YEAR'S MARBLE CAKE.
Dark Part: Yolks of four eggs, one cup brown sugar,
one-half cup molasses, one-half cup of butter, one-half cup
of sour milk, one teaspoon cloves, one teaspoon cinnamon,
one nutmeg, one teaspoon soda, one and one-half cups sifted
flour.
White Part: Whites of four eggs, one cup of white
sugar, one-half cup of butter, one-half cup of sweet milk,
two teaspoonfuls of baking powder, one teaspoon of vanilla,
17
USE BEN-HUR BAKING POWDER
two and one-half cups sifted flour. Put in the pan alter-
nately, first a spoon of white, then a spoon of dark, etc.
DEVIL'S FOOD.
One and one-half cups granulated sugar, three-quarter
cup of butter, three-quarter cup of sour milk, one teaspoon
soda mixed with a tablespoon of boiling water, two cups of
flour, one teaspoon of vanilla, three eggs, two squares of
chocolate.
DEVIL'S FOOD CAKE.
Two squares chocolate, one egg, one-half cup milk;
cook; add one cup sugar, butter size of egg, one teaspoon
vanilla, one-half cup milk with teaspoon soda, two cups
flour sifted with one teaspoon cream tartar. Bake in loaf
or layer.
WEST SIDE CAKE.
One teaspoonful soda in coffee cup, add eight table-
spoons hot water, four tablespoons melted butter, yolks of
two eggs. Fill cup with molasses, beat well, thicken with
flour; bake in two layers with frosting between, or in one
plain cake.
SNOW CAKE.
One-fourth cup butter, one cup sugar, one-half cup
milk, two eggs (whites), one and two-thirds cups flour, one-
half teaspoon vanilla, one and one-half teaspoons baking
powder.
DELICATE CAKE.
One-half cup butter, one-half cup milk, one and one-
half cups sugar, four eggs, (whites only), two cups flour,
one teaspoon baking powder, vanilla extract for flavoring.
Make one sheet.
FRUIT CAKE.
One-half cup butter, one cup sugar, two eggs, one-half
cup milk, one cup flour, one heaping teaspoon baking pow-
der, one-half pound each currants and raisins, one-half tea-
spoonful each cloves, nutmeg and cinnamon. Bake one hour.
JELLY ROLL.
Four eggs, three-quarters cup pastry flour, one-half cup
powdered sugar ; beat sugar and yolks of eggs to froth ; beat
whites to stiff, dry froth and add to sugar and yolks. Add
flour stirring swiftly and gently. Bake in shallow pan
18
IT MAKES LIGHT, WHOLESOME CAKES
twenty minutes. While warm cut off edges and spread with
jelly. Roll up in towel till time to serve.
SPICE CAKE.
Three-fourths cup of butter, two cups of sugar, one cup
of milk, one cup of raisins, one cup of nuts, one teaspoon
cinnamon, one teaspoon of cloves, two teaspoons of cocoa,
one-quarter teaspoon of nutmeg, four eggs, two cups of
flour, one teaspoon baking powder, a little salt, vanilla.
COFFEE CAKES.
Three cups of bread sponge, one-half cup of butter, two
tablespoonfuls of sugar, two eggs. Roll thin, cut out as for
biscuit; sprinkle with sugar, cinnamon and bits of butter.
Bake slowly.
FIVE MINUTE CAKE.
Break an egg in a teacup and fill it with sweet cream.
Pour this over one teacup of sugar and beat well. Sift to-
gether one cup of flour, one-half cup of corn starch and two
teaspoonfuls of baking powder. Add this to the mixture
and flavor to taste. This may be baked in loaf or in layers
with any filling desired.
PORK CAKE.
One pound fat salt pork chopped fine, two pounds
raisins, two cups sorghum, two cups sugar, one teaspoon cin-
namon, one teaspoon cloves, one teaspoon allspice, one nut-
meg, two cups boiling water, one and one-half teaspoons
soda, six cups flour. Bake two hours in a slow oven.
DARK CAKE.
First Part: One-half cup grated chocolate, one-half
cup sweet milk, one-half cup sugar; cook, but not boil, and
set away to cool.
Second Part: One cup sugar, two eggs, one-half cup
butter, two-thirds cup sweet milk, two cups flour, level tea-
spoon soda, flavor to taste. Bake in layers.
Filling i'or Dark Cake: One cup thick sweet cream,
beat in powdered sugar until thick; flavor with lemon ex-
tract.
MAHOGANY MIXED CAKE.
Two-thirds of grated chocolate, one-half cup of brown
sugar, one-half cup sweet milk, boil and cool ; one cup of
brown sugar, scant one-half cup butter, one-half cup sweet
19
WE SUGGEST BEN-HUR SPICES
milk, two eggs, one and two-thirds cups flour, one pound
nuts, one-half pound raisins, level teaspoon soda, teaspoon
vanilla. Bake one hour.
SPICE CAKE.
One-half cup butter, two cups light brown sugar, one-
half cup of sour milk, one teaspoon soda, two of cream tar-
tar, four eggs, two cups flour, one tablespoon of cinnamon,
one teaspoon of cloves and nutmeg. Bake in layers and
keep the whites of two eggs for frosting between layers.
DROP CAKES.
Two cups brown sugar, one cup shortening, one cup
sour milk, one teaspoon soda, three eggs, four cups flour,
two teaspoons cinnamon, one of cloves, one cup raisins.
SPONGE CAKE.
Four eggs well beaten, two coffee cups sugar; beat eggs
and sugar well together; two cups flour, butter the size of
a walnut, two-thirds of a cup boiling water, three teaspoons
baking powder, flavor to taste. Add the water gradually
the last thing. Bake in well-greased dripping pan, spread
with jelly while hot and roll. This will make two large rolls
or three small ones.
OATMEAL CAKES.
One cup sugar, one cup butter or fryings, two eggs, one
cup of sour cream or milk, one teaspoon soda, two cups oat-
meal and two cups of flour mixed well together; one cup
raisins cut fine, flavor with vanilla. Bake in gem tins.
BURNED SUGAR CAKE.
One and one-half cups sugar, one-half cup butter, one
cup cold water, two cups flour, yolks of two well-beaten eggs,
one teaspoon vanilla, three teaspoons of the burned syrup,
one-half cup flour, the whites of the two eggs, add two tea-
spoons of baking powder. Bake in three layers.
Caramel: One-half cup sugar, burned; removed from
fire and add one-half cup cold water ; set on stove and boil
again to a thick syrup. This furnishes caramel for three
cakes. '
Filling: One cup sugar boiled, add three teaspoons of
the caramel, white of one egg.
LAYER CAKE.
One and one-fourth cups sugar, one-half cup butter,
20
THEY WILL MAKE GOOD CAKE BETTER
one-half cup sweet inilk, one and three-quarters cups flour,
three eggs, beaten separately, two teaspoons baking powder.
Use any filling you like.
DEVIL'S FOOD CAKE.
One-half cup of butter, one cup of sugar, yolks of two
eggs, one-half cup of grated chocolate melted in two table-
spoons of boiling water and beaten more; two-thirds cup of
sweet milk with one level teaspoon of soda dissolved, two
cups of flour with one teaspoon baking powder; lastly,
add one teaspoon of vanilla, well beaten whites of two eggs ;
mix chocolate with butter and milk and yolks of eggs. Fine
with raisin filling.
WALNUT CAKE.
One-half cup of milk, one cup of butter, two cups of
sugar, three cups of flour, four eggs beaten separately, one
tablespoon baking powder, two cups of walnuts cut small.
CHOCOLATE CAKE.
Two ounces chocolate, four eggs, one-half cup milk, one-
half cup butter, one and one-half cups sugar, one heaping
teaspoonful of baking powder, one and three-quarters cups
flour. Beat butter to a cream, add the sugar, the yolks and
part of the flour, beating all the time. Then add milk and
chocolate dissolved in five tablespoonfuls of boiling water.
Add the remainder of the flour and the baking powder.
Stir the stiffly beaten whites carefully into the mixture.
Bake in a moderate oven forty-five minutes.
Boiled Frosting: Mix one-half cup of water and one
and one-half cups of granulated sugar. Boil gently without
stirring until it will spin a thread. Beat the whites of two
eggs to a very stiff froth. Beat in one-quarter of
a teaspoonful cream of tartar. Pour boiling syrup gradual-
ly into this, beating until stiff enough to put on cake with-
out running. Flavor when nearly cool.
SPANISH CAKE.
One cup brown sugar, one-half cup butter, one-half cup
sweet milk, one and one-half cups flour, one teaspoon each
baking powder and cinnamon, one-half teaspoon cloves, two
eggs, leaving out the white of one for frosting. Bake in
two layers and frost.
JOHNNY CAKE.
One cup sour milk, six tablespoons corn meal, three
21
USE BEN-HUR BAKING POWDER
tablespoons flour, three tablespoons sugar, pinch salt. Bake
in hot oven.
POTATO CAKE.
One cup potatoes (mashed), one cup butter, two cups
sugar, one square chocolate, one-half cup sweet milk, one-
half teaspoon nutmeg, cinnamon and vanilla, one and one-
half cups flour, two teaspoons baking powder, one cup nuts,
one-half cup raisins, four eggs ; mash potatoes hot, cream
butter and sugar, add mashed potatoes, then yolks of eggs,
flour, milk, other ingredients, whites of eggs last.
NUT CAKE.
One cup sugar, one-half cup butter, one cup sweet
milk, one and one-half cups flour, two teaspoons baking pow-
der, whites three eggs, one-half teaspoon vanilla, one teacup
walnut meats rolled.
ALMOND FROSTING.
Blanch half a pint sweet almonds by putting them in
boiling water, stripping off the skins, and spreading upon
a dry cloth until cold ; pound a few of them at a time in a
mortar till well pulverized; mix carefully the whites of
three eggs and three-quarters of a pint of powdered sugar;
add the almonds, flavor with teaspoonful vanilla or lemon,
and dry in a cool oven or the open, air when weather is
pleasant.
GELATINE FROSTING.
Two even tablespoonfuls of gelatine dissolved in three
teaspoonfuls of cold water, after which add three table-
spoonfuls of boiling water. Strain and stir in fine sugar un-
til stiff. Beat a long time. Very nice.
HICKORY NUT MEAT FROSTING.
To one egg add a cup of sugar, chop the meats very fine
and mix with frosting after long beating, and spread on
cake as thickly as you wish.
ORNAMENTAL FROSTING.
Draw a small syringe full of the icing and work it in
any design you fancy. Wheels, Grecian borders, flowers or
borders of beading look well.
YELLOW FROSTING.
The yolk of one egg and nine tablespoonfuls of pulver-
ized sugar ; flavor with vanilla. Use the same day it is made.
22
IT MAKES LIGHT ,WHOLESOME CAKES
GINGER COOKIES.
One cup of sugar, one cup of butter or part lard, one
egg, one tablespoon of vinegar, one tablespoon of gingert,
one teaspoon of soda dissolved in boiling water. Mix like
cooky dough, rather soft.
DOUGHNUTS.
Two cups sugar, one cup sour milk, one cup of sour
cream, three eggs, two scant teaspoons soda, flavor to 1 , suit
the taste, one-half teaspoon of salt, flour 'enough to roll. '
COOKIES.
Two cups sugar, one cup of butter, three eggs, one cuji
of sour cream, two scant teaspoonfuls soda, flavor to suit the
taste; add flour enough to roll.
NUT WAFERS.
For the nut w r afers work four tablespoons of butter un-
til creamy, using a wooden spoon, preferably a wooden cake
spoon which has slits; then add gradually, while stirring
and beating constantly, one cup granulated sugar and two
eggs well beaten. Mix and sift two teaspoonfuls of baking
powder, one-quarter teaspoon of salt and one cupful of
pastry flour (once sifted). Add to first mixture, then add
four tablespoonfuls of milk, three-quarters cupful of finely
chopped peanuts and one teaspoonful of lemon juice. ,Drop
from a teaspoon on an unbuttered tin shoot one inch apart;
and place half a peanut on top of ^each. Bake fifteen min-
utes in a slow oven. This recipe should make three dozen
cookies.
OATMEAL COOKIES.
One cup sugar, one cup butter, one cup raisins (chop-
ped), two cups white flour, two cups oatmeal, eight table-
spoons milk (sweet), one teaspoon cinnamon, one teaspoon
soda.
GINGER COOKIES.
Three cups molasses, two-thirds cup lard, two cups wa-
ter, one large tablespoon ginger, two heaping teaspoons
soda. Knead soft a long while.
COOKIES.
One cup sugar, two-thirds cup butter, one egg, one-half
cup sour milk, one teaspoon soda, nutmeg to flavor, flour.
23
YOU MAY THINK OTHERS NICE
GINGER SNAPS.
One cup lard, one cup sugar, one cup molasses, one
tablespoon ginger, heaping teaspoon soda, knead stiff with
flour, with a spoon, keep it warm while kneading, roll in
balls with hand, keep apart in pan to give them room to
spread.
BOCKS.
One and one-fourth cups sugar, one-half cup butter,
one-half cup sweet milk, two eggs, one-half teaspoon salt,
three-quarters teaspoon soda, one-half teaspoon cinnamon,
one-quarter teaspoon cloves, one cup chopped raisins, two
cups flour, two cups oatmeal. Drop on buttered tins and
bake in a quick oven.
NUT COOKIES.
Sugar, two cups, butter, two-thirds cup; eggs, three;
sour cream, one cup ; soda, one teaspoon ; chopped nuts, one
cup.
GINGER SNAPS.
Two cups sugar, one cup molasses, three eggs, four
tablespoons of vinegar, one teaspoon of cinnamon, one table-
spoon ginger, one tablespoon soda, flour enough to roll.
JUMBLES.
Four eggs, one cup butter, two cups sugar, one cup
sour cream, two teaspoons of soda, small nutmeg, flour
enough to roll.
CHILDREN'S COOKIES.
One-half cup brown sugar, one-half cup molasses, one-
half cup butter or lard, one-half cup hot water, two cups
flour, one-half tablespoon soda, one-half tablespoon ginger.
Stir and drop on buttered tins.
OATMEAL COOKIES.
Six cups oatmeal, one cup butter, two cups of sugar,
one cup boiling water, one teaspoon soda, flour enough to
roll. Rub butter in the oatmeal, then add sugar and water
and flour.
OATMEAL COOKIES.
One cup white sugar, one cup shortening (butter and
lard mixed), two eggs, and a pinch of salt, one teaspoon
soda, six tablespoons sour milk, two cups flour, two cups
oatmeal, one cup chopped nuts or raisins. Drop a tea-
epoonful in a place in a 'greased pan and bake in hot oven.
24
BUT THERE'S NOTHING LIKE BEN-HUR
SPICE.
FRUIT COOKIES.
One and one-half cups sugar, one cup butter worked to
a cream, add three eggs well beaten, one-half cup molasces,
one teaspoon soda dissolved in a little cold water, cup of
raisins, cup of currants', one teaspoon each of cinnamon,
cloves and ginger, flour enough to roll.
COOKIES.
Two eggs, one cup of sugar, one cup of sour cream,
one-half cup of butter, one-half teaspoon soda, one-half tea-
spoon salt, two heaping cups flour, one teaspoon baking
powder sifted with the flour, one teaspoon of vanilla. Add
just enough more flour to roll out easily. Sour milk can be
used instead of sour cream with more bu'ter.
ROCKS.
One and one-half cups light brown sugar, one cup but-
ter, three eggs, two and one-half cups flour, one teaspoon
soda, one teaspoon cinnamon, three-quarters pound of rais-
ins, one and one-half pound English walnuts or hickory
nuts. Drop spoonful in place on buttered tins.
MOLASSES COOKIES.
Two cups of molasses, one cup of brown sugar, one cup
of butter, one cup of buttermilk, yolks of two eggs, one
tablespoon of ginger, three teaspoons of soda, one teaspoon
of cloves, one teaspoon of cinnamon, one teaspoon of vanilla.
Bake in quick oven. Whites of two eggs for cooked frost-
ing.
GINGER SNAPS.
One cup sugar, one cup of molasses, one heaping cup of
butter, and lard, mixed, two eggs, two teaspoon ginger, a
little ground cinnamon, one heaping teaspoon soda dissolved
in a little hot water, flour to roll thin.
GINGER COOKIES.
One cup sugar, one cup molasses, one cup butter and
lard, mixed, two eggs, one cup sour. milk, two teaspoons
soda, one teaspoon cinnamon, one of cloves, two teaspoons
ginger, one teaspoon vanilla. Flour enuogh to keep from
sticking. Cut in squares, bake in quick oven; frost when
cold. Keep in stone jar; will keep a long time.
GRAHAM FRUIT COOKIES.
One tablespoon butter, one and one-half cups brown
GOOD SPICES MAKE GOOD COOKIES
sugar, one cup thick with graham flour to roll out. Bake
in an oven as hot as for white flour cookies, as it takes
longer to bake them.
FRIED CAKES.
Mix thoroughly one cup of sugar and butter the size of
a walnut, add two eggs. Dissolve one level teaspoon soda
in a little warm water and add to One cup buttermilk. Now
add the buttermilk and one quart of flour, also one-half tea-
spoon of salt. This will seem a soft dough, but be careful
about adding any more flour. Sprinkle with sugar.
DROP DOUGHNUTS.
One cup sweet milk, two cups sugar, two teaspoons
melted butter, four eggs, one teaspoon baking po\vder, two
cups currants. Make stiff batter and drop teaspoonful in
boiling lard. Splendid.
DOUGHNUTS.
One and one-half cups sugar (light brown), one and
one-half cups buttermilk, three eggs, eight tablespoons
melted butter, enough flour to make them sufficiently stiff
to roll out. Flavor. Fry in smoking hot lard.
DOUGHNUTS.
One cup of sugar, three eggs, one teaspoon of melted
butter, two-thirds cup of sour cream, two even teaspoons
of cream tartar, one even teaspoon of soda, flour enough to
roll. Salt and nutmeg to taste.
NEW ENGLAND FRIED CAKES.
One cup light brown sugar, one rounding tablespoon
butter, one cup sweet milk, two eggs, one-quarter tablespoon
salt, one-quarter teaspoon nutmeg, 4 cups flour, four round-
ing teaspoons baking powder. Sift baking powder with
flour, cream butter and sugar, add eggs and beat thorough-
ly; then add the milk and flour. More flour should be add-
ed on the kneading board until the dough can be rolled out
one-fourth of an inch thick and retain its shape when: cut.
WHITE COOKIES.
One and one-half cups sugar, one cup butter, two eggs,
one-half cup sweet milk, one and one-half teaspoonfuls bak-
ing powder, one teaspoon vanilla. Add flour to make as soft
a dough as can be rolled. Roll thin and bake in a quick oven.
GRAHAM COOKIES.
Two-thirds cup sugar, one cup molasses, one-half cup
26
BEN HUE SPICES ARE EXTRA GOOD
butter, one-half cup sour milk, one teaspoon ginger, one tea-
spoon soda. Mix with graham flour.
NUT CRULLERS.
Beat four eggs until light, then beat in one cupful of
sugar. To this add the grated rind of one lemon and one-
half a nutmeg grated, one-half teaspoonful of salt and a gill
of sweet milk ; stir in one-half pound of dried cocoanut and
one quart flour, in which two teaspoonfuls of baking pow-
der are sifted. Roll to the thickness of half an inch, cut
out with a round cutter half an inch in diameter. Boil in
hot lard to a delicate brown and roll in powdered sugar.
These little balls taste like confectionery.
COCOANUT COOKIES.
One and one-half cups sugar, one scant cup butter
(creamed together), two eggs beaten, one-half cup sweet
milk, one cup cocoanut, teaspoon vanilla, two teaspoons bak-
ing powder sifted in enough flour to make a soft dough.
Bake in a quick oven.
SUGAR COOKIES.
One-half cup of melted butter, one cup of soft light
brown sugar, two eggs, one-half teaspoon of soda dissolved
in two tablespoons of water, two teaspoons of baking powder.
Flavor to taste and flour enough to mix a dough as soft as
can be handled. Set dough on ice to harden before rolling
out.
OATMEAL COOKIES.
One cup white sugar, one cup shortening, two eggs,
pinch of salt, five tablespoons sour milk, one-half teaspoon
soda, two cups oatmeal, two and one-half cups flour, one
cup seeded raisins.
MARSHMALLOW CREAM.
One pint of cream, one-half cup sugar, one-quarter pound
or marshmallows, English walnuts, two tablespoons of gela-
tine. Dissolve gelatine in one-half cup of hot water and
pour over the marshmallows, which will also dissolve. Whip
the cream and add it to the sugar, nuts and other mixture.
Set aside to cool.
BREAD AND ROLLS
To mould mankind at will and shape their acts,
First dine them well and they will become as wax.
INGREDIENTS FOR ONE LOAF OF BREAD.
One cup lukewarm milk or water, one-eighth cake com-
27
A SUGGESTION FOR BREAKFAST
pressed yeast dissolved in one-quarter cup of lukewarm wa-
ter, one-half teaspoonful sugar, same of salt, one teaspoon-
ful of lard, and three to three and one-half cups of flour;
the less flour used, the better. Beat the sponge well; let
stand until light, then mix in a loaf. Use only enough of
the flour to make a batter (for the sponge) thick as for grid-
dle cakes.
The two important ingredients in wheat flour are starch
and gluten. Starch produces heat, gluten muscle. The
popular process flour we now hear so much of, is more nu-
tritious than that formely used because of the large amount
of gluten it contains. Yeast serves to change part of the
starch in the flour to sugar, but there is no such change
when soda is used for raising bread or biscuits.
BUTTER ROLLS.
In measuring sugar and salt after a recipe, the spoon
should be level full for the latter and rounding full for the
former.
One quart flour, one-half pint of warm milk, one table-
spoonful of lard, one of sugar, one and a half cakes quick
yeast dissolved in half a cup of warm milk. Add flour to
make a thick batter, and beat until light; (can't beat too
much) ; then mix the lard, sugar and the half pint of warm
milk and flour with the yeast, and beat it and beat it, and
beat it and set it to rise : when light, add salt ; mix stilz
enough for biscuit, and let rise again; when light, roll and
cut out small, put a small piece of butter on the top of each
biscuit, double over or pinch together, let them rise again,
and bake in a quick oven. Do not place them very near
each other in the baking pans. Bake fifteen minutes. In
kneading do it with the fingers, not the whole hand.
BROWN BREAD.
Two cups buttermilk, one cup sweet milk, one-half cup
brown sugar, one cup corn meal, one cup white flour, three
cups graham flour, one-half cup molasses, one teaspoon salt,
one cup raisins floured, two teaspoons soda dissolved in hot
water. Beat hard, cover and bake one and one-half hours.
GINGER BREAD.
Two-thirds cup white sugar, one-half cup maple syrup,
one-half cup butter, one-half cup sweet milk, two cups flour,
one teaspoon cinnamon, one teaspoon ginger, one teaspoon
soda, two eggs. Bake in moderate oven.
28
BEN HUR COFFEE AND FRIED CAKES
WHITE GEMS.
Two eggs, two tablespoons melted butter, two table-
spoons sugar, one cup sweet milk, two scant cups flour, one
and one-half tablespoons baking powder, a little salt. Bake
in gem tins.
STEAMED BROWN BREAD.
Two cups graham flour, one cup white flour, one cup
molasses, one-half cup sour milk, one cup water, one egg,
pinch of salt, one teaspoon soda, one cup dried currants.
Steam two and one-half hours.
FRITTERS.
Two eggs beaten well, two cups of flour, one cup of milk,
two teaspoons of baking powder, a pinch of salt. Drop in
hot lard and cook until brown.
MUFFINS.
Two cups flour and two teaspoons baking powder, one-
quarter cup lard, one-quarter cup sugar, one cup milk, yolks
of two eggs. Lastly add whites of two eggs beaten stiff.
FRENCH ROLLS.
One pint sweet milk, scalded. Put into it while hot one-
half cup of sugar and one tablespoon of butter. When the
milk is cool add a little salt and one-half cup of yeast or one
compressed yeast cake. Stir in flour to make a stiff sponge
and when light mix as for bread. Let it rise until light,
punch it down with the hand and let rise again. Repeat
two or three times, then turn the dough on the moulding
board and pound with the rolling pin until thin enough to
cut. Cut out with a tumbler, brush the surface of each one
with melted butter and fold over. Let the rolls rise on the
tins, bake, and while warm brush over the surface with
melted butter. Don't mix too stiff.
"DUTCHMEN."
One pint bread sponge, one-half cup sugar, two beaten
eggs, heaping tablespoon lard. Mix soft, let rise, make into
tiny biscuits, let rise again, bake in rather quick oven,
serve hot.
ROLLS.
One pint sweet milk, one-half cup sugar, one half cup
butter (or lard and butter mixed) ; stir together and let
come to a boil ; when cool put in one soaked yeast cake and
29
FOR EARLY RISING
stir well. Pour this into one quart of flour and let remain
over night. In the morning mix as bread and when light
poke down just once; let it rise a second time, then roll
out quite thin; cut out with cooky cutter, spread with but-
ter, double over half and let rise, then bake.
NUT BREAD.
Sift together four cups flour, four teaspoons baking
powder, one teaspoon of salt, one cup of sugar, and add one
cup of chopped hickory nut meats, not very fine. Stir, then
add one cup of milk and one well beaten egg. Pour into
two buttered bread pans and let stand twenty minutes.
Bake one-half hour.
ANNA'S WAFFLES (EXCELLENT).
Three cups of flour, one and one-half cups of sweet milk,
three eggs, one tablespoon melted butter, one and one-half
tablespoons baking powder, salt; beat eggs separately.
WAFFLES.
One pint sour milk, two teaspoons soda, three eggs beat-
en separately, three teaspoons melted butter, salt, and flour
to make stiff batter. Very nice.
SALT RISING BREAD.
One pint boiling water poured upon two tablespoons
new milk and a saltspoon of salt ; one of pepper and ginger.
Let stand until just lukewarm ; then stir in flour enough to
make thick batter ; put the dish in a kettle of warm water
and stand until light, keeping it warm, then add three pints
warm milk or water and flour enough to make thick batter,
adding a teaspoon salt. Let rise again, mix into loaves and
bake when light.
SODA BISCUIT.
To a quart of flour add a saltspoon of salt, three very
heaping teaspoons of baking powder, a piece of lard the size
of an egg; sift the baking powder and salt into the flour,
then rub the lard thoroughly through the flour; mix to a
soft dough with sweet milk, with as little kneading as possi-
ble, roll and cut with a cooky cutter, and bake in quick
oven.
BUNS.
Three cups sweet milk, one cup yeast, two cups sugar,
one cup butter, one cup currants. At night mix two and
one-half cups of milk, one cup sugar and the yeast with flour
30
USE BEN HUE BAKING POWDER
enough to form a thick batter. In the morning beat the re-
maining sugar and butter together and add to the batter.
Add the remainder of the milk and mix moderately stiff
with flour, adding the cup of currants. If it should seem
best, add a pinch of soda to the milk before mixing stiff.
When risen light, roll out to the thickness of half an inch
and cut with a biscuit cutter. Let rise and bake.
BROWN BREAD.
Three teacups sour milk, one teacup molasses, one tea-
cup corn meal, three teacups graham, one teaspoon soda, one
scant tablespoon salt. Mix and pour into three well buttered
molds and set in steamer over boiling water, cover closely
and steam four hours, then remove to a moderate oven for
fifteen or twenty minutes to dry top.
WALNUT BREAD.
Stir one cup chopped walnut meats into the sponge
for two small loaves of bread. Mix hard and treat as you
would ordinary bread dough. Bake in pound baking pow-
der cans. When cold cut in thin slices, butter, and press
two slices together.
STEAMED BROWN BREAD.
Three cups of graham flour, stir in the flour one heap-
ing teaspoon of soda, a little salt, two-thirds cup of molass-
es, one cup sour milk, two-thirds cup of seeded raisins.
Steam three hours, put in oven, bake fifteen minutes. Serve
hot.
CURRANT ROLLS.
Dissolve one yeast cake in a pint of scalded and cooled
milk ; add flour for a "sponge". When light add three eggs,
one-half cupful each of sugar and melted butter, a teaspoon
of salt, and flour to knead. When light, roll into a thin
sheet, brush with butter, dust with cinnamon and sugar, and
sprinkle with currants. Roll, cut into rounds. Bake about
half an hour.
CORN CAKES.
One cup flour, one cup corn meal, three teaspoons bak-
ing powder, one-half cup butter,one-half cup sugar, salt to
taste. Add last one egg beaten light and added to one cup
sweet milk.
POTATO ROLLS.
Two cups mashed potatoes, one cup of home-made yeast,
31
SUCH AROMA AND DELICIOUS FLAVOR
three eggs, one cup of sugar. When raised light add one
cup of lard or butter, and flour to make a soft dough, and
when quite light , mould into small rolls -and let rise again
before baking. If wanted for six o'clock p. m., set about
nine a. in.
CORN MUFFINS.
One pint meal, one tablespoon lard, one heaping tea-
spoon baking powder, one-half pint of milk, two eggs, one-
half teaspoon of salt. Beat the eggs separately until very
light. Then add to the yolks the meal, baking powder and
salt sifted together, then the lard melted, then the milk, and
when just ready to pour into the hot buttered pans add the
whites of eggs beaten to a stiff froth.
DABS.
Two cups whole wheat flour, three tablespoons of but-
ter or lard, one tablespoon of baking powder, two table-
spoons sugar, one teaspoon salt, milk enough to make a stiff
batter that will drop from a spoon, about one cup. Drop
in dabs on a well greased dripping pan and bake.
BREAKFAST BUNS.
One pint warm water, one-half cup lard, one cup light
bread sponge, one teaspoonful salt. Mix stiff at noon and
let dough rise till night. Make into biscuits, making them
flat like a baker's buns, place at least two inches apart in
bake pans, let rise till morning and bake ten or fifteen min-
utes. In warm weather mix about middle of the afternoon.
STEAMED GRAHAM BREAD.
One cup of sweet milk, one cup of sour milk, one-half
cup of molasses, one-half cup of sugar, one cup seeded rais-
ins, one teaspoon soda, salt and graham flour to make a
stiff batter. Steam three hours.
BROWN BREAD.
Two cups of sour milk, two-thirds cup of molasses, one
and one-half level teaspoons of soda dissolved in hot water,
one teaspoon salt, one large coffee cup each of flour, corn
meal and graham flour. Beat well, making a stiff batter.
Steam three hours, then bake fifteen minutes. If desired,
add one-half cup of seeded raisins.
PIES
CHICKEN PIE CRUST.
Two teaspoons baking powder in two cups flour, two
32
Teas and Coffees Our Specialty Home Phone 281
Whittier Grocery Co.
J. N. WOODARD, Prop.
119 East Philadelphia Street Whittier, Cal.
The Toggery
THE SPECIALTY STORE FOR
MEN'S, BOYS' AND CHILDREN'S CLOTHING, HATS AND
FURNISHINGS
N. Rosenbaum
Post Office Block
WHITTIER, CAL.
Pure Ice Puritas Water
Recommended to Those Who Eat and Drink
Whittier Ice Co.
Phone 119. Office 121 S. Greenleaf
CHAS. H. BAIRD, Manager
COOK WITH GAS
Southern California Edison Co.
121 E. Philadelphia St.
Phone 14
W. H. Kimball
109 East Philadelphia Street
THE BEST RECIPE FOR A GOOD TEMPER IS TO GO TO
E. H. White
FOR YOUR FURNITURE AND CARPETS
125 S. Greenleaf A\e.
Residence Phone: Home 130
Dr. O. J. Osborn
VETERINARIAN
Office and Hospital : 148 South Comstock Avenue
Both Phones 160
Whittier, Cal.
H. Auf der Heide All Work Guaranteed
Storage, Supplies
Home Phone 26
College Garage
Cor. College and Greenleaf
REPAIRING GASOLINE AND ELECTRIC CARS
GENERAL MACHINE WORK
Agent for Demot Auto
IT'S BEN-HUR COFFEE
tablespoons lard or butter, salt, one egg, one cup milk. Mix
soft so as to spread on the -pie with a spoon.
LEMON PIE.
Grate the yellow rind of a lemon, add the juice, one cup
sugar, one saltspoon of salt, two level tablespoons of flour;
beat well and add one cup of milk, pour in pie tin lined with
crust and bake. "When done beat the whites of the eggs to
a sliflf froth and one-half cup sugar spread on the top. Re-
turn to the oven and brown lightly.
MINCE MEAT.
Three bowls of beef boiled and chopped, five bowls of
apples, one bowl of molasses, one of vinegar, two quarts of
cider, one of suet or butter, two of raisins, five of sugar, two
tablespoons each of cinnamon, nutmeg and cloves, one table-
spoon each of salt and black pepper, three lemons ; grate in
the outside and squeeze in the juice. Add all but the meat
and spices, boil until the raisins are tender, and pour on to
the meat and spices. This makes a large quantity, but it is
vory nice and keeps well.
APPLE OR PEACH MERINGUE PIE.
Pare, slice and stew the fruit, sweeten and mash ; grate
nutmeg on it, spread crust on plate and bake till done ; then
spread on the plate and cover with thick meringue made
by whipping to a froth the whites of three eggs for each pie,
sweetening with three tablespoons of sugar. Beat until it
will stand alone, and cover the pie three-quarters of an inch
thick; set back in the oven till well "set" and eat cold. A
little corn starch can be added if the egg is too thin.
PUMPKIN PIE.
One pint well stewed and drained pumpkin, one quart
rich milk, scalded, one cup sugar or a little less, and two
tablespoons of molasses, one tablespoon ginger, same of cin-
namon, half saltspoon of salt, two eggs. Bake in quick
oven in a pie plate lined with nice crust ; fill and bake at
once.
PUMPKIN PIE.
To one quart of stewed pumpkin use three pints of milk
or cream, three eggs, one nutmeg, tablespoon of butter, and
half a cup (small) of powdered cracker to four pies. Sweet-
en to taste.
33
SIMPLY DE-LICIOUS
MOCK CHERRY PIE.
One and one-half cups of cranberries, one cup raisins,
one cup sugar, one tablespoon flour, one teaspoon vanilla,
one-half cup water, one teaspoon butter (melted), chop cran-
berries and raisins, then add flour, sugar, etc., and don't
bake it too fast.
ORANGE PUFF PIE.
Cream together three-quarters of a cupful of sugar and
three tablespoonfuls of butter and beat in the juice of an
orange and half the rind grated ; add the yolks of three eggs
and the whites of one, beaten ; line a deep pie plate with rich
flaky crust, and fill with the mixture ; bake, and when done
cover with an icing made by beating the whites of two eggs
to a stiff froth and adding three tablespoonfuls of powder-
ed sugar. Set in the oven and brown slightly. Serve cold.
CHOCOLATE PIE
Two cups milk, scant cup sugar, two tablespoonfuls of
flour, pinch salt, level tablespoonful of pulverized chocolate,
yolks of two eggs, whites for frosting. Put chocolate and
sugar in cold milk before putting over the fire. Keep out
a little of the cold milk to rub the flour smooth, also a little
sugar for frosting.
LEMON CUSTARD PIE.
One cup of sugar, three eggs, one cup of milk, one table-
spoonful of flour, two tablespoonfuls of powdered sugar,
juice and rind of one lemon. This makes enough for one pie.
SOUR CREAM PIE.
Four eggs ; save whites of three eggs for top. Piece of
butter size of small walnut, one cup sugar, one cup chopped
raisins, one cup sour cream. Beat eggs well, add cream and
beat again, then add sugar, butter and raisins ; beat this un-
til raisins are thoroughly separated.
Beat whites of three eggs and spread on top.
LEMON PIE.
One cup of sugar, two tablespoonfuls of flour, one egg,
one cup of water, juice and rind of one large lemon, one
soda cracker.
MOCK LEMON PIE.
One cup of sugar, one heaping tablespoonful of flour,
the yolks o.? two eggs (save the whites for frosting), one
34
BEN HUR HIGH GRADE COFFEE
teaspoon of lemon extract, two-thirds cup of boiling water,
two-thirds cup of stewed pie plant; mix sugar, flour, egs
and extract together, then pour on the water, then the pie
plant. Bake with one crust.
BEST PIE CRUST
Two and one-half cups of flour, one cup of lard, one
even teaspoon of salt, one even teaspoon of baking powder,
one-half cup cold water
PUDDINGS
Live like yourself, was soon .my ladies' word.
And lo, a pudding smoked upon the board. Pope
SUET PUDDING.
One cup molasses, one cup sweet milk, one cup suet
chopped fine, on.e-half teaspoon soda, one cup raisins, one
cup currants, two and one-half cups flour. Mix well; salt
and spice to taste. Steam three hours.
WALNUT LOAF.
Mix thoroughly two cups soft bread crumbs from center
of loaf, one cup chopped walnut meats, one level teaspoon
salt, one-quarter teaspoon pepper and ginger. Melt one-
third cup butter in one-half cup hot water, pour gradually
into a beaten egg, then combine with dry ingredients. Shape
into an oval loaf, put into a buttered pan, bake forty-five
minutes in a moderate oven. Baste with hot water in which
a little butter has been melted. Serve with brown sauce.
Pare and core twelve apples ; slice them ; then stir into
one quart of new milk; one quart of sifted corn meal; add
a little salt, then the apples, four tablespoons chopped suet
and one teacup molasses, adding one teaspoon soda dis-
solved. Mix thoroughly, pour into buttered dish and bake
for four hours. Serve hot with the following sauce:
Sauce: One cup sugar, one-half cup butter, one egg
beaten light, one lemon, juice and rind ; one-half cup boiling
water; put in a tin basin and thicken.
STEAMED PUDDING.
Three-quarters cup butter, one-half cup molasses, one-
half cup brown sugar, one cup sour milk, one teaspoon soda,
three cups ifour. one coffee cup raisins, one-half cup currants.
THE SECRET OF GOOD PUDDING
one teaspoon cloves, two teaspoons cinnamon, one teaspoon
salt. Steam about two and one-half hours.
Sauce: Juice and grated rind of one lemon, one-half
cup of butter, one tablespoon corn starch, one cup of sugar.
Retta Perry.
SUET PUDDING.
One cup of molasses (sorghum), one cup of suet chop-
ped fine and mixed with three cups of flour and pinch of
salt, one cup of sweet milk, one teaspoon soda, one teaspoon
cinnamon, nutmeg to taste; last add one-half pound raisins
and other fruits if desired. Steam three hours and serve
with sauce.
SCALLOPED APPLES.
One quart stale bread crumbs, one-quarter cup butter,
one quart sliced apples, one quarter cup sugar, one-quarter
teaspoon grated nutmeg, grated rind and juice of one-half
lemon (lemon may be omitted). Grease pudding dish with
butter ; place layer of bread crumbs in bottom ;cover with
lumps of butter; add layer of sliced apples, add sugar, nut-
meg and lemon. Then add another layer of bread crumbs,
and continue in same way until dish is full, having bread
crumbs on top. Bake forty minutes in moderate oven. Cov-
er at first to prevent crumbs browning. Serve with sugar
and cream. Very good served without cream with roast
pork.
CHARLOTTE RUSSE.
One pint cream, three-quarters of a pint of milk, one-
quarter of a pound of sugar, one-quarter of a box of gelatine,
two eggs, one teaspoon of vanilla added to the cream; add
to the sugar the yolks of the eggs beaten together, dissolve
the gelatine in the warm milk, strain this into the sugar
and yolks; beat the whites stiff; have the cream cold and
whip light, add the cream to the eggs, sugar and gelatine;
lastly add the whites of the eggs; pour into moulds lined
with sponge cake, and set in the ice chest until wanted.
CHARLOTTE RUSSE.
One cup sugar, one cup flour, two eggs, one-third cup
boiling water, one teaspoonful baking powder; flavor with
lemon. Break the eggs into the sugar, beat thoroughly, add
the flour and the baking powder, then the water and the
lemon ; bake in a square loaf, split the cake an<f pile on the
36
W. H. Kerwin W. Beech
"IDYLLWILD"
Quality
CANDIES, ICE CREAM AND SHERBETS
Special Attention to Lodge and Party Catering
Phone 298
103 South Greenleaf Agency National Ice & Cold Storage Co.
H. S. ROWLEY
NEW AND SECOND-HAND
PLJ R N 1TURE
Phone 369 208 E. Philadelphia Street
If You Want to Buy or Sell REAL ESTATE Call on or Address Us
BALDWIN & BELL flJ3
107 East Philadelphia Street
Home Phone 220
Agents for Orchard Dale Tract S. H. Bell, L. M. Baldwin
Home Phone 271
Guy E. Bailey, D. D. S.
First National Bank Building
Phone 137 Notary Public
GREGG, BATES & GREGG
REAL ESTATE, LOANS AND INSURANCE
116 West Philadelphia Street
The Whittier Bakery
ALWAYS FOR QUALITY
119 W. Philadelphia Street
A. BIERMANN, Prop.
Home Phone 323
C. W. Clayton
REAL ESTATE
Loans, Rentals, Insurance 105 E. Philadelphia St.
"A-l" Flour
*
"Makes a Loaf you
Like to Loaf Around"
GLOBE MILLS LOS ANGELES
J. H. Linkletter Guy Tyler
Link fitter & Ty er
LUMBER & HILL COMPANY
ALL KINDS OF LUMBER
AND MILL WORK
Home Phone 47
121 N. Milton Ave. WHITTIER, CAL.
BEN-HUR BAKING POWDER
top whipped cream, lay in a flat dish and surround with
jelly.
PUDDING SAUCE.
One egg well beaten, one cup sugar, one cup sweet milk,
small piece butter. Mix all together and boil till thick as
cream. Good on any pudding or boiled rice.
BLACK PUDDING.
One cup cooked prunes (chopped fine), one cup chopped
cups flour, yolks of two eggs, one-quarter teaspoon each of
cloves and cinnamon, one teaspoon salt, two-thirds cup of
hot water; add one level teaspoon of soda, and add this
hot water the last thing. I add a small teaspoon of baking
powder to the flour ; also pour in greased pan and steam two
hours.
Sauce: Boil one cup sugar with one-half cup water,
boil until it hairs and pour over the stiffly beaten whites of
the two eggs. Flavor to suit the taste.
RAISIN PUFFS.
Two cups flour, one cup milk, one cup raisins, one-half
cup butter, two eggs, two tablespoons sugar, three teaspoons
baking powder. Steam one-half hour in eight cups.
Sauce : Six tablespoons milk, when scalding add one
and one-half cups powdered sugar, mixed with yolks of
three eggs, stir until thick, flavor and add beaten whites and
stir until it foams. Mrs. R.
BOILED BREAD PUDDING.
One quart of bread crumbs soaked in water; add one
cup of molasses, one tablespoon of butter, one cup of fruit,
one teaspoon of each kind of spice, one teaspoon of soda,
about one cup of flour. The bread crumbs must be soaked
in as little water as possible. Boil in a well greased mold
two hours. Eat with sauce.
SAGO PUDDING.
Pare and core six apples, slice in pudding pan, cook one
cup of sago in one quart of water until clear; add one cup
milk, one-half cup sugar, two eggs. Pour over apples and
bake in moderate oven.
PINEAPPLE PUDDING.
One cup tapioca soaked in plenty of cold water over
37
BEN-HUR COFFEE HAS QUALITY
night, drain off the water and add juice from one can of
pineapple, juice of one lemon, one and one-half cups sugar ;
cook until clear, add pineapple cut in small pieces or the
grated, and the whites of three eggs beaten stiff. Serve
cold with whipped cream.
FROZEN PUDDING.
Cook six ounces of rice in one quart of milk in double
boiler until tender, add one teaspoonful salt, three eggs well
beaten, four ounces sugar; cool; then add one teaspoonful
vanilla extract, put into freezer and freeze solid. Eemove
dasher and hollow out center; whip one pint of cream until
stiff, add one-quarter pound candied pineapple, one-quarter
pound seedless raisins that have been sprinkled with two
tablespoonfuls of orange juice and remained covered for
two hours, one-quarter pound candied cherries and four
ounces sugar. Mix well and fill cavity; pack and freeze.
This is delicious to serve in place of ice cream
STEAM PUDDING.
One cup sugar, one-half cup butter, one-half cup water,
two eggs, two teaspoons baking powder, flour to make a
stiff batter.
Sauce: One-half cup sugar, one-half cup butter, one
teaspoon lemon essence, one pint boiling water thickened
with flour.
COCOANUT TAPIOCA PUDDING.
Soak four tablespoonfuls of tapioca over night in cold
water ; pour off the water and stir the tapioca into a quart
of boiling milk in the double boiler. Boil the milk and tapio-
ca ten minutes, then add the beaten yolks of four eggs, one
cup of sugar and three tablespoonfuls of cocoanut chopped
fine ; if fresh cocoanut is used, boil for another ten minutes.
Pour into your pudding dish, beat the whites of the eggs to
a stiff froth, add a little sugar and spread over the pudding,
sifting a little cocoanut over the top. Set in the oven and
brown slightly. Serve cold.
BUCKEYE PUDDING
One cup molasses, one cup of warm water, one cup of
chopped raisins, two cups of flour, yolks of two eggs, one
dessert spoonful of soda. Steam two hours.
Sauce : Whites of two eggs beaten stiff, one cup of pul-
verized sugar and one-half cup of butter (creamed together),
38
ASK YOUR NEIGHBOR
add eggs beaten well, one tablespoon of hot water, one
tablespoon of vanilla. Set in dish of warm water to warm,
but not cook any.
MARSHMALLOW CREAM.
One pint cream (whipped), one-half teacup sugar, two
tablespoons gelatine dissolved in as little cold water as possi-
ble, five cents' worth marshmallows, five cents' worth English
walnuts, flavor as desired. Serve very cold.
CRANBERRY PUDDING.
One cup molasses, one cup hot water, one cup cran-
berries (uncooked), one teaspoonful soda, flour to make a
moderately stiff batter. Steam two hours.
Sauce : One cup sugar, one-third cup butter. Mix these
till creamy and add one cup of cream. Warm slightly.
CHOCOLATE CREAM.
Heat one quart milk until almost boiling, one-half cup
corn starch, same of sugar, three teaspoons cocoa, pinch of
salt, mixed well and made smooth with milk; stir this into
hot milk until it thickens. Remove, add one teaspoon va-
nilla, then pour into molds or cups wet with cold water and
serve cold with whipped cream or cream and sugar.
ORANGE PUDDING.
Peel and slice four large oranges, lay in your dish and
sprinkle over them one cup sugar, the yolks of three eggs
beaten, one-half cup of sugar, two tablespoons of corn starch,
one quart boiling milk; let it boil and thicken, then let it
cool a little before pouring over the oranges. Beat the whites
with a little pulverized sugar and flour over it, set in oven
to brown.
PRUNE DESSERT.
One-half pound prunes cooked until tender, rub through
colander; soak one-half box gelatine in one-half pint cold
water five minutes, then add one pint boiling water; when
dissolved add one cup sugar, stir all together, set in cool
place to harden. "When firm sprinkle top with broken meats
of English walnuts. Serve with whipped cream.
GRAHAM PUDDING.
Two eggs, one cupful sour milk, one large cupful suet
(ground or chopped), one-half cupful dark molasses (New
Orleans best), one-half cupful "C" sugar, one small cupful
39
GIVE THE
NEWMARKET
A TRIAL
Meats of the Highest Quality. Lowest Prices, Prompt Service.
117 South Greenleaf. Phone 127.
Home Phone 72 White Sewing Machines
- Bryan-Zimmer Co.
FURNITURE, CARPETS
Tapestries, Art Squares, Mattings, Linoleums
Window Shades, Picture Framing
and Repairing
East Philadelphia Street Whittier, Cal.
Home Phone 51
Humphrey - Daggett Hardware Co.
HARDWARE, PLUMBING
122-24-26 W. Philadelphia St.
Tinning, Cornice Work Whittier Cal.
VEHICLES, FARM IMPLEMENTS
Manufacturers of Harness
Harness Repaired While You Wait
COFFEE, TEA, BAKING POWDER, SPICES,
EXTRACTS
ORANGE ICE.
Two and one-half cups of water, one and one-half cups
of sugar. Cook until syrup and let cool. Strain the juice
of five oranges and one lemon and add to syrup, then freeze.
ITALIAN CREAM.
One quart of milk, a pinch of salt, four eggs beaten
separately and one box of Knox's gelatine dissolved in a
little water. Let milk cook until it simmers and then add
yolks, with four tablespoons of sugar. Stir in gelatine and
remove from stove. Then beat whites of eggs stiff adding
two tablespoons of sugar and a few drops of extract of va-
nilla. Serve wtih cream.
SHERBETS
Commonly called water ices, are prepared of sugar, wa-
ter and fruit juice. If a rich and smooth ice is wanted, boil
the sugar and water together twenty minutes.
ORANGE I5HERBET.
Grate the yellow rind of two oranges and squeeze the
juice of two lemons, with which mix one pint of orange
juice. Let stand one hour. Add a pint of sugar and one
quart of water. Strain and freeze.
MILK SHERBET.
One quart of milk, one pint of sugar, juice of four lem-
ons, or one pint of mashed strawberries. Put milk in freez-
er. Freeze twenty minutes. Stir in sugar and fruit juice.
Freeze.
FROZEN PEACHES.
One can of peaches, one heaping pint of granulated
sugar, one quart of water, two cupfuls of whipped cream.
Boil the sugar and water together twelve minutes, then add
the peaches and cook twenty minutes longer. Rub through
a sieve, and, when cold, freeze. "When the beater is taken
out stir in the whipped cream with a spoon, cover and let
stand one hour.
STRAWBERRY SHERBET.
One pint and a half of strawberry juice, one pint of
sugar, one pint and a half of water, the juice of two lemons.
41
YOU MAY THINK OTHERS NICE
Boil the water and sugar together for twenty minutes, add
the lemon and strawberry juice. Strain and freeze.
SOUFFLE DE RUSSE.
Three pints of milk, four eggs, one-half box of gelatine ;
sweeten and flavor to taste; boil as custard. As it is taken
from the fire stir in the whites beaten to a stiff froth. Pour
into molds and when cold eat with cream.
FRUITTI-FRUITTI ICE CREAM.
One quart rich cream, one cup sugar, four eggs. Beat
yolks of eggs and sugar to a cream and add the whites, then
the cream; then add two small cups of dates, one cup of
figs, half a pound of citron, a half cup of seeded raisins, a
half cup of blanched almonds, the same of English walnuts,
all chopped fine. Freeze.
CHEESE
And e'en if the moon be not made of cheese,
There are some good things that are, if you please.
WELSH RAREBIT AND GOLDEN BUSH.
One-quarter pound grated cheese cut small, one-half
pint milk, -one egg well beaten, one-fourth teaspoonful mus-
tard, lump butter ; cook on a quick fire, stirring all the time ;
add last a soda cracker rolled fine ; pour over thin strips of
buttered toast and serve at once, adding a poached egg on
the top of the toast and cheese.
CHEESE STRAWS.
One cup of butter stirred till soft, one full teaspoon
dry mustard, one-half cup fiour, one cup grated cheese, four
teaspoons cold water, a little cayenne pepper, mix together
and roll out very thin ; cut in very narrow strips with a jig-
ging iron.
A NICE DISH OF CHEESE.
A half pound grated cheese, half the quantity of bread
crumbs, two teaspoonfuls of butter, one coffeecup of sweet
milk; mix the cheese, butter and crumbs; season with salt;
pepper and mustard, a little ; pour the milk over these boil-
ing hot ; set over boiling water until the cheese dissolves ; add
the yolks of three eggs, beaten ; stir well, and add to it the
42
BUT THERE'S NOTHING LIKE BEN-HUR
SPICE
whites of the eggs beaten to a stiff froth ; butter a very shal-
low pan or pieplate, pour in the mixture and bake twenty
minutes ; serve immediately.
FANCY STUFFED DATES.
Into a spoonful or two of jelly stir some chopped Eng-
lish walnuts, a little crystallized ginger and a little sweet
pickle, all finely cut and well mixed together. Take stones
from dates and fill dates with mixture, then roll in powder-
ed sugar.
PRUNE WHIP.
One cup cooked prunes (chopped fine), one cup chopped
nuts, whites of six eggs, eight tablespoons sugar, pinch of
salt. Mix prunes and nuts. Bake in pan with opening in
center. Place this pan in another pan of boiling water and
bake forty-five minutes. When done make meringue as for
lemon pie.
RAISIN MANGO PICKLES.
Put cucumbers in brine ten days as for any other pick-
les. Then put in fresh water and soak free from salt, cut in
halves lengthwise, take out all the inside seeds with a spoon.
Stuff with fresh raisins, tie with a string and place in jar.
Take four cups brown sugar to every seven cups fruit and
two quarts vinegar, one tablespoon spice, cinnamon and
cloves. Place on fire to boil a few minutes, put on pickle
and tie securely.
CHEESE STRAWS.
Three heaping tablespoons grated cheese, two of flpur,
yolk of one egg, butter size of a walnut, two tablespoons
milk to mix hard. Cut in strips and bake; roll thin.
QUINCE HONEY.
Four large quinces, three pounds of granulated sugar,
two quarts water; boil twenty-five minutes before adding
grated quinces. Boil until thick like honey.
DUTCH DUMPLINGS.
Scald one pint new milk, sift and stir enough flour in
milk to make very thick. When cold add three well beaten
eggs, spoonful butter, even teaspoon salt. Drop in boiling
gravy over meat and boil thirty minutes.
43
BEN-HUR QUALITY GOODS
OLIVE SANDWICHES.
Spread bread with rich manyonnaise dressing, seed and
chop olives quite fine and spread on sandwiches.
EGG SANDWICHES.
Kemove the yolks of six hard-boiled eggs and rub
smooth. Season with one teaspoonful of French mustard,
a little salt, a dash of pepper and a little vinegar to stiffen.
Add the finely chopped whites and spread between slices of
buttered bread.
HAM SANDWICHES CREAM DRESSING.
One pint finely chopped ham, yolks of three eggs, half
a teaspoon mustard. Beat yolks light, add half a teacup of
vinegar, a tablespoon each of butter and sugar. Set the
vinegar, butter and sugar on stove and stir continually till
it is the consistency of thick cream, not allowing it to curdle,
it will if too thick and not stirred all the time. When cool
stir in one cup of thick, sour cream. Mix a little red pep-
per with mustard and add to the dressing. Butter nice,
light bread, spread the dressing on one slice, placing a plain
buttered slice on top.
TO MAKE WALNUT CREAM CANDY OR DATES.
Take the white of one egg, as much water as egg, add a
little vanilla and salt- Stir (not beat) in sugar to form a
cream, until a fork will stand up straight in it. Then place
a little on the kernel of your nuts on each side and press
gently ; take stone from date and do in the same manner.
DIVINITY.
One-half cup water, one-half cup Karo corn syrup, two
cups sugar; mix and cook until it hardens in water. Beat
whites of two eggs stiff, stir hot syrup over eggs slowly and
beat until very stiff ; add to this English walnuts and Bishop
cherries.
SOMETHING GOOD.
One quart flour, one egg well beaten, one-half cup of
butter, one tablespoon of sugar, three teaspoons of baking
powder, enough milk for a soft dough. Put in gem tins and
put half peach (either fresh or canned) on each one; fill
44
WILL IMPROVE ALL COOKING
cavity with sugar. Bake and when done serve with whipped
cream.
PENOCHA CANDY.
To three cups of light brown sugar take one and one-
half cups of cream and milk mixed. Cook, stirring constant-
ly until it thickens in water sufficiently to adhere together;
then pour into a large cup of English walnut kernels broken
up fine (or as many kernels as one prefers). Stir until it
thickens and will run into a greased platter. Before it is
too cold cut it in small squares.
PANOCHI (CANDY).
Two cups granulated sugar, two-thirds cup milk or
cream and one-quarter cup butter. "When hot add one cup
black walnut meats ; cook until it will harden in water, take
from stove and stir until it begins to cool, then pour into
buttered pan.
ROASTED ALMONDS.
Shell and blanch almonds, put) them in a sauce pan, with
some salt, set them in the oven until they are hot, remove
the sauce pan from the oven and add a small piece of butter
to the almonds, and shake them over the fire until they are
brown, taking care that they do not burn.
SALTED PEANUTS.
Shell them, remove the skins, put them into a dripping
pan with just enough butter to make them glossy, and then
brown them in hot oven, shaking the pan frequently to
make them brown evenly. When the nuts are brown sprinkle
them with salt.
MOLASSES CANDY.
One pint best New Orleans molasses, one cup brown
sugar, a piece of butter the size of a hickory nut, the juice
of one lemon or one tablespoon of vinegar. Boil until, when
dripping in cold water, it will harden immediately; then
stir in a pinch of soda ; when thoroughly mixed pour out on
buttered tins; when cool pull quickly, using the fingers only.
Avoid pressing too much, as that makes it solid. It should
be full of holes when ready to cut.
45
FOR PURITY, STRENGTH AND FLAVOR
"A DAINTY DISH."
Allow one egg for each person. Boil ten minutes. For
each egg one tablespoonful of milk and a piece of butter the
size of a walnut ; to every two eggs a teaspoonful of corn
starch, with pepper and salt to taste. Put this batter on the
stove for a few minutes, then add the whites of the eggs
chopped very fine. Stir until creamy and pour over slices
'of buttered toast, and over this grate the yolks of the eggs.
CARAMEL OR BURNED SUGAR.
Put two ounces of brown or white sugar into an old tin
cup over a brisk fire. Stir this until it is quite dark and
gives forth a burning smell, then add a cup half full of cold
water. Let it boil gently a few minutes, stirring well all
the while. Take off and when cold bottle for use. This
keeps well and may be used for flavoring for gravies and
soups.
CREAM CANDY.
One pound of loaf sugar, one cupful of water, one-half
teaspoonful of cream tartar, two of vanilla, two of vinegar,
butter size of an egg. Boil until it hardens when dropped in-
to water. When nearly cold, pull as you would other candy.
CHOCOLATE CARAMELS.
Take of grated chocolate, milk, molasses and sugar one
cupful -each; piece of butter size of an egg. Boil until it
drops hard, put into a buttered pan, and before it cools
mark off in square blocks.
TO WHIP CREAM.
Very rich or very poor cream will not whip well; thick
cream that will hardly pour should have an equal quantity
of milk added to it before whipping. The cream should be
ice cold. If the cream is very rich a beater will whip it ;
but there is nothing that will whip cream as well and as
quickly as a "whip-churn," a tin cylinder, perforated at the
bottom and sides, in which a dasher of tin, also perforated,
can be easily moved up and down.
SYRUP FOR GRIDDLE CAKES.
Stew some good-flavored, rich apples. Strain as for
46
BEN HUE EXTRACTS YOU'LL FAVOR
jelly; add sugar enough to make a rich syrup and let it
come to a scald.
HOW TO BLANCH ALMONDS.
Shell the nuts and pour boiling water over them. Let
them stand in the water a minute and then throw them into
cold water. Rub between the hands to get the skins off.
CREAMED EGGS ON TOAST.
Use three hard-boiled eggs. Put one-half pint cream
and one-half pint milk in a double boiler; add one teaspoon-
ful of butter and one teaspoonful of flour well mixed and
stir until thick, adding a level teaspoonful of salt. Separate
the whites and yolks of the eggs and chop the whites not
too finely, and add to the hot cream. Have ready nicely-
browned slices of toast, on a warmed platter. Cover the
toast with the creamed whites and grate the yolks over all,
garnish with a few sprigs of parsley.
EGGS A LA CREME.
Boil eggs hard and cut in halves, place in a vegetable
dish and cover with drawn butter sauce. Paris.
FRICASSEED EGGS.
Boil a half dozen eggs five minutes; dip them in cold
water; shell them and cut in thick slices, and lay on hot
toast. Boil a pint of milk; mix a spoonful of corn starch
with it, the same of butter, and stir them in the milk so as
to make a smooth sauce ; add some pepper and salt, and pour
over the eggs. Serve at once.
47
INDEX
Page.
Soups 1
Fish and Oysters 3
Meats and Game 4
Vegetables 9
Salads 12
Cakes 15
Cookies and Doughnuts 23
Bread and Bolls 27
Pies 32
Puddings 35
Ices 40
Cheese 42
Candy and Miscellaneous 44
WEIGHTS AND MEASURES.
Ten eggs are equal to one pound
One pound of brown sugar, one pound of white sugar,
powdered or loaf sugar broken, is equal to one quart.
One pound of butter when soft, is equal to one quart.
One pound and two ounces Indian meal is equal to one
quart.
One pound and two ounces of wheat flour is equal to
one quart.
Four tablespoons are equal to one-half gill.
Eight large tablespoons are equal to one gill.
Sixteen large tablespoons are equal to one-half pint.
A common sized wine glass holds half a gill.
A common sized tumbler holds half a pint.
Four ordinary teacups of liquid are equal to one quart.
48
J. H. GWIN
FANCY GROCERIES, FRUITS AND VEGETABLES
208 W. Philadelphia St. Phone 50
Phone 270
R. RASMUSSEN
PRACTICAL HORSESHOEING
GENERAL REPAIR WORK OF ALL KINDS
All Work Guaranteed Cor. Philadelphia St. and Milton Ave.
Clean, wholesome pictures. Nothing to offend the most fastidious.
We are catering to only the best people, especially the church people.
THE FAMILY
C. H. KEIPP, Prop, and Mgr.
THE WOODCRAFTER'S SHOP
AND NOVELTY WORKS C. A. MATTESON, Proprietor
Mfgrs. "The Auto Grip" Ironing Board, Furniture, Traveling Cases,
Automobile Trunks, Original and Artistic Novelties in
Wood, Brass and Copper.
Light Mill Work and General Repairing. Picture Framing.
Home Phone 165 210 East Philadelphia Street
Home Phone 120
H. J. TRIPLETT
PAINTS AND WALL-PAPER
Painting, Paper Hanging, Tinting and Decorating
204 East Philadelphia St.
A. H. Woodward, Phone 337 E. J. Allen, Phone 6264
Phone 131
We Buy We Sell
THE FASHION STABLES
WOODWARD & ALLEN, Proprietors
Good Turnouts
Dr. T. J. Stover, Veterinary Surgeon
Phone: Office 131, Res. 204 128 N. Greenleaf Ave.
Home Phone 134
L. Landreth & Co.
HAY, GRAIN, FEED, COAL, WOOD, SEEDS, SALT
AND POULTRY SUPPLIES WHOLESALE
AND RETAIL
1 1 5 No. Comstock Ave. Whittier, California
The
King Citrus Nurseries
WHOLESALE ONLY
An Excellent Line of Washington Navels,
Valencias and Eureka Lemons for Sale.
Specialty on contracts for stock to be delivered in season,
1911 and 1912, at very reasonable prices
CITRUS STOCK EXCLUSIVELY NO SIDE LINES
JNO. R. KING, Prop.
N. CITRUS AVE. Phone 4981 N. MAGNOLIA AVE.
