The Hyde Park cuisine

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(Apr. 5, 1901-5,000.)

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COPYRIGHT DEPOSIT.

THE

HYDE PARK CUISINE

PUBLISHED BY

THE WOMEN OF THE HYDE PARK BAPTIST CHURCH

Mav, 1900

The Windermere Press, 5648 Stony Island Avenue

TWO COPIES MECEIVEO.

L Ibrary cf COftgre«%
Olflcc 0 f tbt

MAY 1 5 1900

Hegltter of Cepyrlgiifft

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Now good digfesticn waits on appetite and health on both*

— Shakspearc

But civilized man cannot live without cooks.

— Owen Meredeth

'^Or cloy the hun?;iy edge of appetite by bate imagination
of a feast."

"Some said, 'John, ptint it;'
Others said, 'not so;*

Som^ said *it might do gfood'^
Others said; 'no.''*

INTROD UCTION

BY PROFESSOR MARION TALBOT, THE UNIVERSITY OF CHICAGO

As one industry after another has vanished from the house-
hold, a tendency has arisen to belittle the importance of house-
hold administration and to consider it more or less as drudgery.
The newer sociological studies are however beginning to show
that "in the centre called the home" are found the influences
which to a large extent determine the character of the com-
munity and society at large, and there is no department of
the home which is of more importance to the family and the
community than the kitchen. A few illustrations will prove
this. A political economist has said that "Half the struggle for
life is a struggle for food" as shown by the fact that the ma-
jority of wage-earners spend more than half of their earnings
for food. An eminent physician declares his belief that avoid-
able errors in diet are responsible for more disease and wasted
life than is alcoholic drink.

In administering her kitchen the housekeeper should know
how to keep from worrying, and how to save time, strength
and money. If she has proper training and a fit sense of pro-
portion as to what is essential and what is non-essential, there
will be little difficulty in any of these directions. Moreover,
she must know that food must be palatable, digestible and
nourishing. Everybody sympathises with the little boy who
asked his grandmother "to please not give him nutritious food,
but food that tasted good." And yet, while the first requisite
of good food is that it should be palatable, care must be taken
to recognize the fact that the palate is a guide to food which
is very easily and in our country very often perverted.

Next in order comes digestibility, and here is a field for
far more knowledge than a housekeeper can command with
eve n extensive study of the subject. More food in this country
is rendered useless for its purpose by poor cooking than can be
estimated and much of this wastefulness is due to the desire to
have the work done quickly. In general it may be said that
the more hurriedly food is prepared the less palatable and the
less digestible it is. A return to the slow cooking which was
known in the days of the Dutch oven and the banishing of

the present methods of using gas would be real steps in ad-
vance. It must be remembered that the slow cooking demands
less strength and time and attention from the cook than do
the quick methods.

The popular idea that the nutritive value of food can be
judged from its cost is altogether incorrect. The housekeeper,
too, needs even more to be on her guard against so-called
"health foods" than against adulterations. They are frequently
less wholesome for people with normal digestions than ordi-
nary foods well prepared, besides involving a large waste of
money and a wrong conception of the value of food.

There is no more effective way of counteracting some of
the vicious tendencies of the social world of today than by in-
sisting upon simplicity in the preparation and serving of food,
and every written or printed word that can help the house-
keeper toward accomplishing this end is to be highly prized.

Miss Marion Talbot,

Dean of Women Uuiversity of Chicago.

MARKETING

Any article on marketing is necessarily unsatisfactory ; for
no hard and fast rule can be laid down as to how to buy
successfully. You must know first what you want to ac-
complish. Your problem may be to furnish a dinner for twelve
persons with an expenditure of ^24 ; or you may have to
provide a family of six with three meals a day for a week for
the same sum. Neither of these problems is a difficult one ;
but both give opportunities for comparative degrees of success
or failure.

Good buying means getting good value for your money
and choosing what is most suitable for the need of the delicate
invalid, the breadwinner, or the sturdy, growing children. Too
much attention cannot be paid to the children ; for they are the
future citizens, and on them wisdom more than money must be
expended. There is little excuse at the present day for the
woman who has no knowledge of the physical needs of her
children.

A little experience teaches one how to choose good meat,
fresh fruit, and vegetables. Longer experience will teach one
how to substitute one vegetable for another. Prices, like sup-
plies, vary from day to day. Luxuries can and should be bought
sometimes, cheaper foods being sandwiched in and the ave-
erage cost being kept within bounds.

In choosing meats and poultry, until experience is gained,
go to a reliable meat store. The law regulating the sale of dis-
eased meats is so strict that there is little reason for fear from
this source. Meat which is tough or that from animals which
have not been well fed is often sold, and this should be care-
fully guarded against. In buying meat, choose that which is
of a bright red color, fine grained, and well mottled with fat.
What are the best joints, each housekeeper must decide for her-
self. She must know whether time or money is of the greater
value. The best results for the benefit of the family are usually
obtained when time is plentiful and well expended ; then good
nourishment can be gotten from the cheapest and toughest of
joints.

There is economy in buying some articles in large quanti-
ties ; but unless the household is large and there is a good
place for storage, it is not advisable to buy perishable articles
in quantities larger than can be quickly used. Canned goods,
soups, sapolio, candles, starch, etc., do not deteriorate and so
may be bought in bulk. In the case of other articles, much
depends on the size of the family and the distance from the
source of supplies. Miss Elizabeth Yeomans,

Dean Wonan's Commons, University of Chicago.

SOUPS

Expect spoon meat — or bespeak a long spoon.

^ — Shakespeare.

TOMATO

Take one can tomatoes, strain out all the pulp and seeds.
Set on the fire with salt and pepper to taste, add also a little
sugar. When the tomatoes come almost to a boil, add a pinch
of soda, a little thickening made of teaspoon of flour smoothed
in water; lastly add one pint milk and let the mixture come al-
most to the boil. Do not allow it to boil, as the tomatoes will
curdle. Mrs. W. B, Owen.

CLAM

Mince one onion very fine, boil it twenty minutes in a little
water. Take one dozen clams minced very fine, then scald
them in their own liquor; take one quart milk and boil sepa-
rately; add together but do not let it boil. Pour immediately
into tureen where minced parsley and small crackers or crou-
tons are placed. Add pepper and salt and a lump of butter

before putting into tureen.

Mrs. Charles Allen Marsh.

FRENCH TOMATO

One quart can tomatoes, one pint hot water, one table-
spoon sugar, one teaspoon salt, one small salt-spoon red pepper,
one tablespoon butter, one heaping tablespoon chopped onion,
one tablespoon corn starch. Put the tomatoes, water, sugar,
,salt and pepper on to boil in a porcelain stew pan; put the
butter in a small sauce pan and when it bubbles put in the
onion. Fry five minutes, being careful not to burn it; add the
corn starch and when well mixed stir in the tomatoes. Let it
simmer ten minutes, add more salt and pepper if needed, strain

and serve with toasted crackers.

Marion Ousley Russell

CORN PUREE

One can corn, one quart milk, two tablespoons butter, one
tablespoon flour, one teaspoon of grated onion, little pepper,
yolk of one egg. Chop the corn, cook with one quart milk in
double boiler. Take one tablespoon butter, brown it with the
onion and the flour in skillet, then add second tablespoon but-
ter, pour in gradually one pint cold milk. Strain cooked corn
and add the second preparation; let thoroughly cook; just be-
fore serving stir in one egg and salt.

Mrs. B. S. Terry.

PEANUT

Shell one pint roasted peanuts; remove the red skin and
roll the nuts fine. Make a thin cream soup of one pint milk
and one pint water, thickened with one level tablespoon flour
rolled into one heaping tablespoon butter. When this is cooked
through, add the powdered nuts, salt and pepper.

Contributed.
CREAM

Heat two quarts of milk. Put one-half cup melted butter
in double boiler; when hot stir in one cup flour; let cook five
to ten minutes, so the flour will not be raw, then add milk
slowly, stir well, so it will be smooth. Any vegetable, either
canned or fresh, may be added. Cook it well and strain. Or
one can lobster or shrimp make a fine soup — cut up fine.

Contributed.
MOCK BISQUE

Use double boiler. Two tablespoons butter, two table-
spoons flour, one pint of milk and one pint of boiling water
mixed; salt and pepper to taste. Mix butter and flour together
in sauce pan and stir until thoroughly blended; then add about
four ounces of the milk and water and stir constantly until
boiling; continue to add liquid and let boil each time until all
the milk and water .is added. Into this strain a can of tomatoes
which has been cooked and to which a piuch of soda has been
added. Mrs. Hutchinson.

9
BOUILLON

Boil one large chicken, five pounds beef with bone, and one
slice of ham slowly, putting on in cold water, keeping covered
until meat is tender. Remove the meat, strain the liquor and
when cold remove the grease. Season to taste and just before
serving add one teacup of good sherry wine. Enough for
sixteen cups. Mrs. F. W. Shepardson

CLAM AND CELERY

One cup clam broth, one cup stewed celery strained, two
cups sweet milk, one tablespoon butter, one tablespoon flour,
salt if need. Cut off the coarse stalks of the celery and stew
with the tops, when tender strain through a coarse seive; wash
six large clams, put on in a little water and set over a hot fire
and let them cook until the shells open, strain off the broth and
add the celery. Mix the butter and flour carefully ov.er the
stove and add milk gradually, stirring until it all creams, then
stir the milk into the broth — not the broth into the milk, or it
will curdle it. Mrs. G. C. Baldwin.

CREAM OF CELERY

Cut four stalks of celery into small pieces, and cook forty
minutes in sufficient water to make one quart when done.
Mash through a colander, return to fire, have ready one quart
boiling milk, which add, and season with a sprig of mace, a
little onion, butter the size of an egg, salt and pepper to taste.
Thicken with tablespoon of flour ; just before serving add a
cup of whipped cream. Alma B. Simpson.

SQUASH

One-third cup of cooked squash, one pint of milk, one
slice onion, one tablespoon butter, one and one-half table-
spoons flour, one-half teaspoon of salt, a few grains of pepper
and celery salt ; scald the milk with the squash and onion ;
remove the onion; stir in butter and flour rubbed smooth; add
seasoning, cook two or three minutes. Miss Sherwin,

Boston School of Housekeeping

10
CELERY

One pint milk, one tablespoon of butter, one head of
celery, one-half slice of onion, one small piece of mace. Boil
celery in a pint of water from 30 to 45 minutes (until tender.)
Heat mace, onion and milk together. Mix flour with two
tablespoons cold milk, add this to the boiling milk and cook
ten minutes. Mash celery in the water in which it is boiled,
stir it into the boiling milk, add butter, and season with pepper
and salt to taste. Strain and serve at once, adding a cup of
whipped cream in tureen. Mrs. T. W. Goodspeed.

POTATO

Six moderate-sized potatoes, three cups milk, one and one-
half cups water, one and one-half small onions, three teaspoons
salt, sprinkle of white pepper, three tablespoons flour, three
tablespoons drippings. Boil the potatoes till soft, then
drain and mash them. Cook the onion in the milk ; when the
potatoes are mashed, add the scalded milk, salt and pepper;
rub it through'a strainer ; melt the drippings in a small sauce-
pan, add the flour and a little of the soup, if required, add the
thickening to the soup, let it boil up and serve with croutons.

Mrs. H. E. Slaught.

CLAM CHOWDER

One can clams, one-half dozen onions, one-half pound soda
crackers, little salt and pepper, one pound salt pork, one-half
dozen potatoes. Pour off juice of the clams and chop a little;
cut pork into small pieces and try out in the pot ; slice pota-
toes and onions ; when pork is well done put in a layer of
onions and a layer of potatoes ; season well with pepper and
salt ; just cover them with water, cover the pot close and boil
half an hour or until they are done, then put in juice of clams
and half pound soda crackers dipped for a moment in cold
water ; have a quart of milk hot and pour in last of all. Ex-
cellent. Mrs. a. O. Parker.

FISH

This fish was. well fished for.

— Shakspeare.

It is unseasonable and unwholesome in all months that have not an
R" in their name to eat an oyster. — Butler (1599), " Djets, Dinner."

CHOWDER OF CLAMS AND CELERY

Cook three dozen Little Neck clams in a quart and a half
of water until the shells open. Remove the shells and the
beards of the clams when cooked. Heat a pint of cream and
a pint of milk to boiling. Have the clam broth hot and
reduced by boiling to about one quart. Mix these hot liquids.
Thicken with one tablespoon of flour and two ounces of butter.
Cut about two ounces of fat salt pork into tiny squares and
fry, without browning, in a pan with a little grated onion.
Crush five hard Bent's crackers into small pieces. Chop a
stalk of celery and cook in a little soup stock. Add the salt
pork, the crushed cracker, the celery, and the potato to the
clam broth, and salt and pepper to taste.

Mrs. H. R. Brainard,

Home Delicacy Association.

FISH TURBET IN SHELLS

One pint cooked fish meat, four tablespoons bread crumbs,
two yolks hard-boiled eggs, one tablespoon butter, two table-
spoons flour, one cup cream or milk, one tablespoon chopped
parsley, salt and pepper to taste. Scald the milk, rub the
butter and flour together until smooth, add the hot milk and
stir until it thickens, add the bread crumbs and stir for two
minutes over hot water. Take from the fire, add the fish,
parsley and seasoning. Mix gently, that the fish may not
become stringy. Fill the greased shells, brush over with
beaten egg, cover with fine bread crumbs, and bake in a quick
oven. Alice Ayling.

12
OYSTER AND BACON SAUTE

Twent3'-four oysters, two ounces bacon cut fine (or six thin
slices), half-saltspoon cayenne. Optional: One tablespoon
finely grated celery or half-saltspoon celery salt; one table-
spoon finely chopped parsley; half-saltspoon onion juice. Crisp
bacon in hot pan. Dry oysters, dip in flour and add to crisped
bacon. Cook till mantle curls. May be served on toast.

Miss Harmer.
FISH LOAF

Take a left-over of creamed codfish, add bread crumbs or
wheatena until the mixture is thick enough to hold together,
season with salt and pepper. Steam, or bake in the oven until
heated through. Serve with Hollandaise sauce.

Miss Sherwin,

Boston School of Housekeeping.

BAKED FISH WITH OYSTER FILLING

Rub fish with soft butter and seasoning, dredge with flour.
Put strips of cotton cloth in pan and lay in fish. When flour
has browned baste with pork fat.

Oyster filling: One pint oysters, one cup seasoned butter
cracker crumbs. Drain and roll each oyster in crumbs and
lay in cavity of fish. Miss Althea Harmer,

University Primary 5'cliool.

STUFFING FOR FISH

Two cups breadcrumbs, the juice of one lemon, one-fourth
cup of melted butter, one and one-half teaspoons of salt, one
teaspoon of chopped parsley, two cups of hot water.

Miss Sherwin,

Boston School of Cooking.

LOBSTER CUTLETS

One can lobster rubbed rubbed fine, one tablespoon melted
butter, one egg, salt and pepper. Form in flat cakes, roll in
egg and bread crumbs, and fry in bacon drippings.

Mrs. N. I. Getz.

13
OYSTER PATTIES

One quart oysters, one pint milk, one cup oyster liquor,
four level tablespoons butter, four level tablespoons flour, a
few drops onion juice. Cream butter and flour, add hot milk,
salt and pepper, and cook in double boiler until smooth. Add
oysters ; when thoroughly hot pour into hot patty shells,

Mrs. L. C. Haynes.

CREAMED OYSTERS

Drop cooked oysters in a sauce made by boiling one pint
cream for every pint of uncooked oysters. While the cream is
heating melt one heaping tablespoon of butter and when it
boils stir into it two heaping tablespoons flour, cook three
minutes, stirring all the time; to this add slowly the boiling
cream and rub smooth; when the oysters have boiled in this
sauce place in a shell, sprinkle with fine bread crumbs and
brown quickly in the oven. Mrs. C. F. Castle.

OYSTER CANAPES

Toast as many slices of bread as required, trim the edges,
and keep warm until needed. Put two tablespoons of butter
to quart of oysters in a very hot frying pan ; when butter is
melted, but not browned, pour in the oysters which have been
previously drained ; pepper and salt to taste. The edges of
the oysters will curl if the pan is sufficiently heated, in a few
moments. Serve immediately. Mrs. W. F. Farmer.

FILLING FOR OYSTER PATTIES

For one dozen crusts : One quart medium sized oysters,
butter the size of an egg, three heaping tablespoons flour, one
pint sweet cream. Melt the butter and stir in the flour ; have
the cream come to the boiling point and stir the butter and
flour into it. Drain the oysters and let the liquor come to a
boil and skim, then add the oysters and let them come to a
boil, then stir all together and fill the crusts, which should be
heated in the oven first. Mrs. A. H. McGrew.

14
CREAM FINNAN HADDIE,

Half of a two and one-fourth pound Finnan haddie, picked
up and braised in butter, one cup cream, one hard boiled egg cut
up in small squares, yolk of one raw egg, one teaspoon grated
Edam cheese, or two teaspoons American cheese. Thicken
with a little flour and cook seven or eight minutes. Serve on
small pieces of dry toast. Mrs. B. W. Bingham.

PUREE OF SALMON

Remove oil, bones and skin from one-half can of salmon,
chop fine. Add to salmon one quart white sauce, one table-
spoon butter, two tablespoons flour, one quart milk.

Miss Althea Harmer.

CODFISH A LA MODE

Two cups of codfish, two cups of mashed potatoes, two
eggs beaten separately, one-half cup butter, one cup cream or
rich milk, a little pepper. Pour boiling water over codfish
three or four times, to extract salt, then chop very fine. The
potatoes should be strained through a colander or sieve. Mix
all the ingredients well together, and bake twenty-five minutes.

Mrs. W. F. Farmer.

SALMON LOAF

One can salmon, one cup grated bread crumbs, four well
beaten eggs, one-half cup melted butter, salt and pepper to
taste. Take the bones out of the salmon and expose to the air
one hour. Rub the fish until it is fine; add the butter and stir
until smooth; to this add the crumbs and eggs previously
mixed together; make into a loaf and put the loaf into a pan
with plenty of drippings; sprinkle with bread crumbs and bits
of butter and bake forty minutes.

Sauce: One and one-half tablespoons corn-starch, one
pint cream, one-half cup butter, three teaspoons capers. Heat
the cream in a double boiler and thicken with the corn-starch,
then add the butter and capers; pepper and salt to taste.

Mrs. C. F. Castle.

15
BOILED FISH
Wash, fish, remove fins and scales. Place in a drainer
which is placed in a kettle of boiling water, salted. Cook
gently. Allow ten minutes for each pound and ten minutes
extra. Garnish with parsley and lemon. Serve it with a white
sauce as gravy. Mary Bass.

PIGS IN BLANKETS
Wrap each seasoned oyster in a thin slice of bacon, and
fasten with a wooden skewer. Brown in hot pan until the
bacon is crisp. ^ Miss Althea Harmer.

SAUTE OF SMELTS
Dip smelts in seasoned flour, then in melted butter, and
again in the flour. Brown in hot butter.

Miss Althea Harmer.

BOSTON FISH BALLS
Roll salt codfish tightly in a thin cloth and drop into pot
of boiling potatoes, when they are partly cooked. Rice the
potatoes when cooked and chop the fish. Beat one egg, one
spoon of corn starch, one of butter, a pinch of pepper, a half
cup of boiled milk and two cups of riced potatoes together.
Stir in lightly one cup of fish ; deftly mold with flour into
small, round balls. Drop into a wire basket and plunge into
boiling fat. This should be cotton seed oil and suet in equal
parts. Fry a golden brown and send at once to the table.

Mrs. Talbot.
CODFISH BALLS

One cup salt codfish, shredded and free from bones ; one
pint potatoes peeled and quartered; three pints boiling vyater;
one egg; one teaspoon butter; put fish and potatoes in kettle,
pour over water and cook until potatoes are done ; drain off
water, mash, add butter and well beaten egg ; beat until light;
drop a tablespoon of this mixture in a kettle of deep boiling
lard, dipping the spoon in first to prevent sticking, each time.

Mrs. Rothman.

16
PUREE OF CLAMS

One pint boiled clams ; remove dark substance ; chop
hard portion fine. Add to clams, one pint cream sauce, one
tablespoon butter, one tablespoon flour, one pint cream. Serve
very hot. Miss Althea Harmer.

WHITE FISH A LA CREME

Take two pounds white fish, clean, tie in a napkin, and
boil in-salt water ten minutes. While fish is cooking make a
dressing of one pint of milk, a sprig of mace and half an onion.
Let come to a boil and strain to remove mace and onion, then
thicken milk with one and one-half tablespoons flour, and pour
over the beaten yolks of two eggs. Add butter the size of a
walnut, a sprig of parsle}^ salt to taste. When fish is done
remove napkin, when it will fall apart and the bones can be
easily lifted out. Pick the fish into small bits and put into a
baking dish a layer of fish and dressing alternately until all is
used, having the top layer of dressing. Sprinkle with bread
crumbs and bits of butter. Bake in oven twenty to thirty
minutes. Alma B. Simpson.

SALMON LOAF

Beat two eggs, add four tablespoons melted butter, cup
bread crumbs, and the fish contained in a pound can of salmon,
from which the liquor has been drained and set aside for use
in the sauce; salt and pepper to taste. Steam in a buttered
dish one hour.

Sauce: One egg beaten lightly, two tablespoons melted
butter and one tablespoon corn-starch; after mixing stir in one
cup scalding milk, cook for a moment and add the liquor.

Mrs. a. Decker.

FRIED OYSTERS

One quart select oysters, two eggs well beaten, one-half
pound crackers, rolled fine; drain the oysters, dip in the egg and
roll in cracker-crumbs; fry in butter, with enough lard added to
keep from burning. Mrs. James Peabody;

MEATS AND SAUCES

Oh, the roast beef of Old England! and oh, the old
English roast beef! — Fielding.

FILLET OF BEEF WITH MUSHROOM SAUCE

Have fillet larded; put one small onion sliced, one carrot,
a few pieces of celery, four cloves and a sprig of parsley in the
bottom of baking pan, and then put in the fillet; dredge with
pepper and spread with butter; put a teaspoon of salt and a
cup of water or stock-. Bake in a quick oven, basting with
melted butter four or five times; place in hot platter. Put in
the pan one pint boiling water or stock and let simmer;
thicken with two ounces of butter browned with two tablespoons
flour; add a can of French mushrooms, cook five minutes. Sea-
son with salt and pepper and a tablespoon of tomato catsup.

Mrs. Ernest D. Burton.

MEAT PIE

One and one-half pounds round steak, 1 small onion, a
little parsely, one teaspoon cinnamon, one-quarter teaspoon
cloves, one teaspoon salt, one-half teaspoon pepper; boil to-
gether until the meat is tender, then thicken a very little.

Crust: One egg, one and one-half cups milk, two cups
flour, two teaspoons baking-powder. Put meat in a pan and
pour batter over it, allowing the gravy to come above the
batter. Ivah Emmons.

MOCK DUCK

One pound flank steak, well pounded; dressing as for
chicken — bread crumbs, salt, pepper, sage or onion and a little
melted butter. Roll in steak and tie carefully with string.
Bake in covered pan one-half to three-fourths hour. Make
gravy by thickening and seasoning the water in pan.

Mrs. J. Archy Smith.

18
TOMATO SAUCE

Put into saucepan one pint of tomatoes, one-half onion,
a sprig of parsley and a piece of celery. Cook five minutes.
Mix in another saucepan one tablespoon butter and one of flour,
until thick. Strain tomatoes and add with one-half teaspoon
of salt a dash of red pepper, one tablespoon of sugar and a
little catsup. Let come to boiling point.

Mrs. Ernest D. Burton.

SWEDISH HAMBURG STEAK

One pound steak, one-fourth pound fresh pork, one cup of
mashed potatoes, one-half cup of bread crumbs, one egg, one-
half onion ; salt and pepper to taste. Have the pork and steak
chopped together. Mix thoroughly with the other ingredients
and roll into small balls and fry. Mrs. D. H. Lingle.

BEEF LOAF

One pound round steak well chopped, one egg well beaten*
four crackers rolled fine, butter size of an egg, melted ; pepper,
salt, sage, or one small onion chopped. Make into loaf and
roll in flour. Bake in covered pan three-fourths of an hour
and serve hot. Mrs. J. Archy Smith.

PRESSED VEAL

Boil a shin of veal in four quarts of water; when well done
pick out bones, chop fine and season with salt and pepper and
finely chopped parsley; mix well with two crackers rolled fine
and the water that remained after boiling; put in a mould with
weight on top; let stand until firmly pressed. Hard boiled
eggs may be inserted in the mould. H. G. Walker.

BAKED HAM

For every pound of ham boil one hour; when done dress
and remove bone; then rub with brown sugar and .stick full of
cloves; then bake one hour, basting with one cup vinegar and
two cups water, or one cup wine and two cups water.

Mrs. C. A. Marsh.

19
MEAT SOUFFLE

Make one cup white sauce, using one cup milk, one table-
spoon butter and one tablespoon flour. Stir one cup finely-
chopped meat into the sauce, creamed with parsley and onion
juice, and when hot add the beaten yolks of two eggs; cook
one minute and set away to cool. When cool, stir in whites
beaten stiff. Bake in a buttered dish about twenty minutes.

Mrs. McLean.
BOUDINS

Add to one pint of finely chopped cold meat one teaspoon
salt and one-fourth teaspoon of pepper ; put into a sauce-
pan one-half cup water, one tablespoon butter and two
tablespoons bread crumbs; stir until it comes to boiling point ;
add two eggs well beaten, and one teaspoon of onion juice and
stir into the meat. A little catsup may be added. Put in
greased moulds or gem pans and stand the moulds in a pan of
hot water. Bake in a quick oven ten or fifteen minutes. Serve
with tomato sauce ; garnish with parsley,

Mrs. Ernest Burton.

CREAMED SWEETBREADS

Wash four large breast sweetbreads thoroughly in salted
water, removing all fat, blood, etc.; boil until very tender; place
for a few moments in cold water to whiten. Cut in pieces
one-half inch square; add one can French mushrooms, split if
large, without the liquor. To the water in which sweetbreads
were boiled add one-half pint of milk, thicken with flour and
one tablespoon of butter; when cream is thick add sweetbreads^
mushrooms, and one well beaten egg.

Mrs. F. W. Shepardson.

BAKED MUTTONETTES

Fill a baking dish two-thirds full with sliced potatoes,
seasoned with salt and pepper; cover with lamb chops fastened
in rounds by skewers. Fill the dish one-half full of water
and bake three-fourths hour. Mrs, Decker.

20
CHOPS IN GREEN AND WHITE GARNISH

Broil chops; put them on a bed of mashed potato, garnish
with potato and puree of peas.

Puree of Peas: Use coarse marrowfat peas. Stew until
soft, mash through a strainer into warm bowl, return to kettle
and evaporate; moisten until proper consistency.

Garnishing: Moisten pastry bag, fill one-half of bag with
potato, the other half with puree of peas; have platter over
pan of boiling water and garnish, using rose tube.

Miss Althea Harmer,

University Primary School.

VEAL LOAF

Five pounds veal, one slice salt pork, a small piece butter,
one tablespoon salt, one teaspoon pepper, one teaspoon sage.
Chop all together fine. Add five Boston crackers rolled fine,
two eggs; make into a loaf, roll in flour and bake two hours.

Mrs. L. M. Peirce.

VEAL BIRDS

Get slices of veal from the loin ; remove the bones, skin
and fat and pound until one-fourth of an inch thick ; trim into
pieces two and one-half by four and one-half inches. Chop
the trimmings fine with one square inch of fat salt pork for
each bird. Add one-half as much fine cracker crumbs as you
have meat. Season highly with salt, pepper, thyme, lemon
and onion. Moisten with one egg and a little hot water.
Spread the mixture on each slice nearly to the edge, roll up
tightly and tie or sew. Dredge with salt, pepper and flour.
Fry them slowly in hot butter until a golden brown. Then half
cover with cream and simmer one hour. Remove the strings
and serve on toast. Pour the cream over them.

FRICASSEE CHICKEN

Brown chicken in butter ; cover with cold water, bring
quickly to a boil and simmer until tender. Thicken with one
egg) o"^ tablespoon flour, juice of one-half lemon.

21
BISCUIT DOUGH FOR CHICKEN PIE

One pint flour, two tablespoons butter, one egg, two tea-
spoons baking powder, milk. Sift baking powder with flour;
cut in the butter ; mix egg with half the milk. Mix enough
to make a soft dough.

CREAM CHICKEN

Four and one-half pounds chicken, four sweetbreads, one
can mushrooms. Boil chicken and sweetbreads; when cool
cut up as for salad. Heat four cups of cream in saucepan. In
another pan mix four tablespoons butter and five tablespoons
flour; when melted pour on hot cream and stir until thick.
Season with one-half onion grated, a little salt, red pepper and
nutmeg. Put chicken, sweetbreads, mushrooms and cream in
a baking dish, cover with bread crumbs and pieces of butter,
and bake twenty minutes. Mrs. E. D. Burton.

CHICKEN PIE

Boil chicken until tender. When two-thirds done salt
When cooked take out bones leaving meat in good sized pieces.
Place in baking dish. To four cups stock add two tablespoons
butter rubbed into three tablespoons flour and one cup cream.

For crust : Two cups flour, one teaspoon salt, two tea-
spoons baking powders, two tablespoons shortening rubbed
into the flour. Mix with two cups milk and one egg well.beaten.
Drop over pie with spoon and bake.

Mrs. F. W. Shepardson.

CROQUETTES

Put one tablespoon butter and one-half cup milk in double
boiler. When butter has melted add one beaten egg, salt, pep-
per, and one tablespoon cornstarch. Remove from fire and
cool. Have meat chopped fine; add one-half cup rolled crack-
ers; to this stir in the cool mixture. Shape in balls, dip in
beaten egg, roll in cracker crumbs and set aside three or four
hours. Fry brown in hot lard. This is nice for turkey, veal,
chicken or beef. Mrs. O. S. Bass.

22
OLIVE SAUCE

One pint hot brown stock, four tablespoons minced onions,
four tablespoons butter, four tablespoons flour, one-half tea-
spoon salt, one-half saltspoon pepper, one tablespoon lemon
juice, caramel or bay to color. Minced onion and brown in
butter, then add flour and proceed as for white sauce. Cook
24 olives in hot water for half hour, pare and add to brown
sauce. Simmer ten minutes. Miss Harmer.

CRANBERRY SAUCE

One quart cranberries, one pint water, one cup sugar. Cook
cranberries in a covered shallow dish with water; when the
skins burst strain and add the sugar. Pour in mould and cool.

MUSHROOM SAUCE

One-half can mushrooms added to one cup brown sauce.
Simmer three minutes. Miss Harmer.

THINGS TO REMEMBER

(The following suggestions which have been written in a

' very condensed form, may perhaps serve as a guide to the

housekeeper in the purchase of provisions in every day use, and

among. which there is a greater liability of contamination or

adulteration):

Good meat should present a marbled appearance, from an
intermixture of streaks of fat with muscle. This shows that
the animal has been well fed. Both muscle and fat should be
firm to the touch. The suet fat should be hard and white.
The odor should be slight and by no means disagreeable.

Good poultry should be firm to the touch and have a pink
or yellowish color, while the smell should be fresh and not un-
pleasant. Stale poultry becomes bluish in color, often green
over the crop and abdomen, has a disagreeable odor, and the
skin breaks readily. '

Game, according to modern ideas, must be in a state of
decomposition before it is considered fit for the table. It is
diflficult to decide when such a stage of decomposition has
been reached as would warrant its use. When the flesh be-
comes discolored, and the odor offensive, there is no doubt of
its unwholesomeness, and it should be condemned.

Fresh fish should be firm and without any disagreeable odor.
If the whole fish is held out horizontally, there should be little
dropping of the tail.

Fruit and vegetables may become unwholesome from decay
or disease, the principal indications of which are softening, dis-
coloration and mouldiness. Unripe foods are certainly un-
wholesome unless well cooked.

Good potatoes should be of fair size, firm to the touch and
when cooked should not be watery. Tinned fruits, vegetables
and meats are generally more or less contaminated with tin,

24

but as the metal is not poisonous except in large doses, the
small amount present is generally not sufficient to be injurious.
Peas, French beans and pickles are often adulterated with cop-
per to retain the fresh green color. This adulteration is injuri-
ous and may be detected by leaving the clean blade of a knife
in the liquor for a short time, when the copper will become de-
posited on the blade. Good flour should be quite white, or
onh^ slightly tinged with yellow; it should give no acidity nor
musty flavor to the taste; it should not be gritty nor lumpy,
nor should it have any odor of mouldiness.

Good butter should give no unpleasant or rancid taste. If
made in dairies where scrupulous cleanliness is not maintained,
or if the milk is from 'cows not properly cared for, it is apt to
become rancid and is often badly flavored. Fresh eggs when
looked through are more transparent at the centre; stale ones
at the top. In a solution of one part of salt to ten of water,
good eggs sink while stale ones float.

In oatmeal, if husks are present the meal is probabl}^
adulterated with barley.

Any attempts at adulterations in tea are best detected by
shaking the leaves in cold water, straining through muslin and
afterward examining the leaves and deposit. Inferior mix-
tures consist of exhausted tea leaves, leaves of other plants
and iron filings. The test of tea of the first quality is to put a
small quantity in a cup, pour water at the boiling point upon
it, then allow it to stands until it cools, when it should throw
up what is called a cream. The leaves when spread out should
be small, serrated, elongated and liver-colored.

In coffee the principal adulteration is chicory. The adul-
teration may be detected b}^ sprinkling a small quantity on the
surface of a bowl of water: the coffee will float and the chicory
will sink. The presence of chicory may also be detected if on
opening the package the coffee shows an}^ signs of caking.

VEGETABLES

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

SPINACH WITH CREAM

Boil spinach, chop fine and keep hot. Make sauce of one
tablespoon butter, yolks of two eggs, pepper, salt and one and
one-half cups of cream, beaten. Heat slowly and stir into
spinach. Serve in hot dish.

PUREE OF SPINACH

Cook in uncovered kettle with very little water until ten-
der. Rub through very fine strainer, season with one cup cream,
one-fourth cup vinegar for each quart of puree. Use to gar-
nish meat or fish.

SWEET POTATO BALLS

Mash thoroughly the boiled sweet potatoes, season with
salt, pepper and butter ; if necessary add hot milk until the
mixture is of the right consistency to mold. Make into
small balls. Flour lightly and saute in butter.

Miss Sherwin.

Boston School of Cooking.

LYONNAISE POTATOES

Three cups cold boiled potatoes cut into inch dice, one
and one-half teaspoons salt and a speck of pepper sprinkled
over the potatoes. Melt a teaspoon of butter in a frying pan;
when smoking stir into it one teaspoon finely chopped onion.
When onion is golden brown add the potatoes. Stir occasion-
ally. When brown, two teaspoons finely chopped parsley,
teaspoon vinegar or lemon juice. Serve hot.

Mrs. H. E. Slaught.

26
DUCHESSE POTATOES

Six fine potatoes, boiled, mashed and rubbed through a
sieve. Add cream, yolks of two eggs well beaten, salt and pep-
per. Beat together and make into balls and brown quickly in
a hot oven. Mrs. C. F. Gardner.

BOSTON BAKED BEANS

Select very small pea beans grown in California. After
washing, let them soak in cold water all night, simmer on the
back of the range very slowly two hours; drain in a colander
and fill a two-quart earthen bean pot with a close mouth, full;
crowd in a piece of salt pork striped with lean and scored
through the skin. To a cup and a half of boiling water, add
one large spoonful of molasses, a pinch each of salt, pepper
and mustard and pour over the beans and cover closely. Bake
in a slow oven all the afternoon and evening, adding boiling
water through the evening, but never to cover the beans, else
they will break and become mushy and the flavor be spoiled.
Neither at any time let them become in the least dry. In the
morning set the pot in a pan of boiling water in the oven and
send to the breakfast table steaming hot. Mrs. Talbot.

BEIGUETS DE TOMATOES

Cut four tomatoes into slices; put them in a deep dish;
season with pepper, salt, and sprinkle with teaspoon of chop-
ped parsley, tablespoon of salad oil and one-half lemon. Make
a batter of four ounces of flour, one tablespoon of oil, pinch of
salt, one egg and a little warm water. Drop a piece of tomato
into the batter, take out with fork; drop into boiling fat and
fry a golden brown. Mrs. Jennings.

PRESERVED PUMPKIN

Six pounds pumpkin, six pounds sugar, three lemons, one-
half pound ginger root; cut pumpkin into dice and put into
dish with ginger, sugar and lemon; let stand over night. Cook
next morning until a straw will pass through easily.

Mrs. J. H. Boyd.

27
VEGETABLE CUPS

Prepare hollow cups of potato, boil in salted water until
nearly tender, or fry in deep fat. Fill with creamed peas, car-
rots or cabbage.

CREAMED CABBAGE

Cut cabbage a little coarser than for slaw, steam for thirty
■or thirty-five minutes, until it is tender but not yellow. Salt,
and pour over a dressing of milk, butter and flour, as for cauli-
flower.

EGG PLANT

Slice thin, pepper and salt each slice and lay one on the
other. Place plate on top with weight, let stand an hour.
Dip each slice in beaten yolk of egg, roll in bread or cracker
crumbs and brown in butter. Mrs. C. E. Hewitt.

CREAMED PARSNIPS

Wash and boil parsnips. When done remove skin and cut
in cubes. Make white sauce with three cups milk, six table-
spoons flour, six tablespoons butter, three tablespoons chopped
parsley, one tablespoon salt. Melt the butter and add flour
and beat well. Then add milk, parsley and salt, cook until
•creamy. Mary Bass.

MACARONI

Break one-fourth pound of macaroni into three inch pieces
and boil in three pints salted water twenty or thirty minutes.
Drain in colander. Pour on cold water and shake well. Cut
into inch pieces. Put into a buttered baking dish and cover
with a white sauce made with one and a half cups of hot milk
stirred into one tablespoon butter and one tablespoon flour,
cooked together. Add one-half teaspoon salt. Mix two-
thirds cup fine cracker crumbs with one-third cup melted butter,
and sprinkle on top. Bake until brown. If cheese is liked
mix one-half cup of grated cheese with macaroni and crumbs.

Mrs. B. H. Bingham.

28
BOSTON BAKED BEANS

Soak one quart small navy beans in cold water over night.
Place one-half pound lean salt pork in the bottom of a covered
earthen bean pot in the morning; then pour in the beans.
Season with one teaspoon salt, one-half teaspoon each of black
pepper, mustard and baking soda, and four tablespoons mo-
lasses. Bake slowly, keeping the beans well covered with
water until 4 o'clock, then remove cover. When done the
beans should be whole with gravy in the bottom of pot.

Mrs. C. p. Small.

TURNIPS AND PEAS

Peel turnips evenly and hollow out the inside with a
spoon, making cup the size of an egg; let them stand in cold
water an hour; boil in salt water until tender; prepare peas
without cream; drain turnips and arrange on platter; fill with
seasoned hot peas; garnish with parsley.

Mrs. J. W. MoNCRiEF.

TOMATO ASPIC

One can tomatoes; strain and put in saucepan with one
slice onion, two bay leaves, a few celery tops, one teaspoon
salt, one-half teaspoon paprika; bring to boiling point and
add three-fourths box gelatine soaked in one-half cup of cold
water for half an hour. Mix until dissolved; add juice of one-
half lemon and strain again. Pour in egg cups or small fancy
moulds. Serve on lettuce with boiled salad dressing.

Mrs. B. H. Bingham.

SALADS AND DRESSINGS

I think this word ' sailed ' was born to do me good." — Shakespeare.

SALAD

Equal parts of celery and apple, pared and cut in slices.
Chestnuts, shell, blanch, boil till tender, cut in one-eighth inch
strips and slice. Mix with cream dressing, garnish.

Miss Althea Harmer,

University Primary School.

LINCOLN SALAD

One quart oysters, parboiled, drained, cooled, cut in small
pieces. Three cucumbers, pare, freshen in cold water, dry
thoroughly, cut lengthwise in four or six pieces, remove
large seeds, cut in small slices. Mix cucumbers and oysters,
season, mix with uncooked dressing. Garnish with cress.

Miss Althea Harmer,

University Primary School.

FRENCH DRESSING

One saltspoon salt, one-half saltspoon pepper, three
tablespoons oil, one-fourth teaspoon onion juice, one table-
spoon vinegar. Mix in order given, adding oil slowly.

Miss Althea Harmer,

University Primary School.

SALAD

Blanch and peel one cup English walnut meats and break
(not chop) into small pieces; add an equal measure of fineh^
cut celery; arrange cup of the smaller bleached lettuce leaves
and fill with this mixture. Drop a dessert spoon of mayonnaise
on each individual salad. Mrs. Silver.

30
SALAD DRESSING

Two tablespoons sugar, one level tablespoon butter beaten
together; add one level teaspoon mustard, one-half teaspoon
salt, one-third teaspoon pepper and a tiny pinch red pepper,
stir well; add yolks of three eggs and beat again; lastly add
seven tablespoons vinegar; cook in double boiler removing as
soon as thickened. When cool, add two tablespoons cream if
desired. For some salads it is nicer without the cream.

Mrs. J. W. MoNCRiEF.

SALAD DRESSING WITHOUT OIL

Two eggs, one heaping teaspoon sugar, one-half teaspoon
salt, one-quarter teaspoon mustard, three tablespoons vinegar,,
one cup whipped cream. Beat eggs, add seasoning, vinegar
and one tablespoon cream not whipped; cook in double boiler
until thick; add cream before using. Dressing will keep several
.days if cream is not added. Mrs. J. E. Raycroft.

STUFFED TOMATO SALAD

Select round tomatoes of equal size, peel and scoop from
the stem and a part of the center. Place them on ice until
ready to serve, then fill them with celery cut fine and mixed
with Mayonnaise dressing. Let it rise above the top of the
tomato. Put a little Mayonnaise on small lettuce leaves and
place a stuffed tomato on the dressing in the centre of each
leaf. Arrange them in a circle on a flat dish.

Contributed.

SALAD DRESSING

Three eggs well beaten, one-half cup milk, butter size of
an egg, one-fourth cup sugar, three-fourths cup vinegar, one
heaping teaspoon mustard, one teaspoon salt, pinch red pepper.
Mix all dry ingredients together, add eggs, pour in hot milk,
add vinegar slowly. Take from fire, set in a dish of cold water
and stir until cold. Use double boiler.

Mrs. a. O. Parker.

31
SALAD DRESSING
One cup oil, yolk one egg, one level teaspoon mustard, one
leA^el teaspoon powdered sugar, one saltspoon salt, pinch red
pepper. Stir mustard, sugar, salt and pepper dry into the Qgg.
When well mixed add oil a drop at a time at first, then a hair
stream. This may be beaten with an egg beater. Add juice
one-half lemon and one teaspoon vinegar. Thin with cream
when ready for use. Mrs. F. B. Lester.

FRENCH SALAD DRESSING
Two raw egg yolks, two hard boiled egg yolks, one table-
spoon prepared mustard. Have dishes used and oil very cold.
Rub raw and boiled yolks together with silver fork until smooth,
then add oil a tablespoon or so at a time, mixing each time
thoroughly before adding more. Use oil according to taste, a
cup may easily be used, more or less as wished. When oil is.
thoroughly blended, add salt, pepper, mustard and thin to
proper consistency with vinegar or lemon juice— vinegar with
vegetable salads and lemon juice for meat or fish. By using
the hard boiled yolks, the oil will never curdle the mixture.

Mrs. Rothman.

POTATO SALAD

Eight good sized boiled potatoes cut into cubes, one-fourth
as much celery as potato, one small onion chopped fine, four
hard boiled eggs.

Dressing: The yolks of four well beaten eggs, two tea-
spoons each of salt, mustard and sugar, one cup vinegar,
butter size of an egg. Cook and strain. When cold add one
cup cream. Mrs. C. H. Rice.

TOMATO AND ASPARAGUS SALAD

Take medium size sound tomatoes, peeland scoop out a
little of the stem end; have ready the tender tips of boiled
asparagus; insert three or four of these into the hole made in
the end of tomatoes. Serve with Mayonnaise dressing.

Mrs. Baxter.

32

ORANGE SALAD

Yolks of two eggs, one teaspoon salt, one teaspoon mus-
tard (scant), one teaspoon sugar very heaping, one tablespoon
cornstarch very heaping, one-half cup vinegar, one large cup
sweet or sour cream, butter one-half size of an egg. Mix salt,
sugar, cornstarch, mustard and a little vinegar before adding
the well beaten yolks of eggs. Then add cream and \'inegar
and cook in double boiler. Stir until it thickens. Halve
the oranges and divide into sections; pile on lettuce
leaves; put salad dressing on top and three or four halves of
English walnuts on top of dressing. Serve with salted crackers.

Mrs. J. Archy Smith.

ROYAL SALAD

One head of head lettuce, one stalk celery, one ripe to-
mato, two hard-boiled eggs, all cut into convenient size for use.

Dressing: One teaspoon made mustard, one teaspoon
salt, one-fourth teaspoon black pepper, oli^'e oil and vinegar in
equal quantifies to make one-half to three-fourths cup. Mix
all together, turn on salad, stir and ser^'e. Contributed.

CELERY SALAD

Cut celery into small slices, add an equal amount of Eng-
lish walnuts chopped coarse, pour Mayonnaise dressing over
this mixture and serve on lettuce leaves.

Mrs. C. F. Gardner.

SALAD DRESSING FOR TOMATOES WITHOUT OIL

Yolks four eggs well beaten, one-half cup butter, one table-
spoon sugar, one teaspoon prepared mustard, one-half gill vin-
egar. Mix these together and set over boiling water, stirring
until thick. Whip with egg beater till light and stand in cold
place. Just before serving add a pinch of cayenne pepper, the
juice of half a lemon and a half cup cream whipped until
thick. Heap a large spoonful of this dressing on half of an ice
cold tomato laid on crisp white leaves of head lettuce.

Mrs. Ella M. Burns.

33

TOMATO JELLY FORM FILLED WITH CELERY
MAYONNAISE

Crush a can of nice rich tomatoes through a sieve to ob-
tain all the juice. Put on to cook, adding a stalk of celery, a
small piece of onion, a bay leaf, a whole small pepper and a
few cloves. Cook until slightl}^ flavored by all these vegeta-
bles and spices. Strain through a fine cloth or sieve. To this
liquid add one tablespoonful of Tarragon vinegar for every
quart and one box of gelatine. Cox's will do, which has been
previously soaked for some hours in about half a cup of water.
Strain and set in individual moulds. To make a hollow, cup-
shaped form, put a little mould inside a large one and pour
the liquid in between. Let the moulds set in ice until the to-
mato jelly has hardened. When set, pour hot water into the
inner mould and let it stand until the mould loosens from the
jelly. Then you have a hollow mould of tomato jelly. Fill
this -with celery Mayonnaise, and pour a little more of the
liquid tomato on the top. Let this harden and then add a
tablespoonful more of the tomato to eaph form, so that the
Mayonnaise and oil will not soak through the jelly. The
moulds must be kept in ice until time to serve. To serve, set
the moulds into warm water, but remove quickly so that the
jelly will not melt too much. Turn the contents of the moulds

out on to lettuce leaves. Mrs. H. K. Brainard,

Home Delicacy Association.

CREAM DRESSING

Two large tablespoons butter, one egg, one tablespoon
water, one tablespoon vinegar, three tablespoons whipped
cream, one-fourth teaspoon salt, one-half saltspoon mustard^
one-half saltspoon paprika. Beat yolks in saucepan, then add
vinegar and water and cook over hot water until egg thickens^
stirring constantly. When thick and smooth stir in gradually
the creamed butter. When ready to serve stir in equal amount
thick whipped cream or white of one egg.

Miss Althea Harmer,

University Primary School.

.34
MAYONNAISE DRESSING

One teaspoon mustard, one-half teaspoon salt, one-fourth
saltspoon cayenne, yolk of two raw eggs, one pint oil, two
tablespoons vinegar, two tablespoons lemon juice. Blend sea-
soning, then add eggs. Stir well. Add oil very slowly, blend-
ing each portion thoroughly before adding more. When the
dressing is thick, thin with lemon juice, then add acid and oil,
alternately. Miss Althea Harmer,

University Primary School.

UNCOOKED DRESSING

One-half pint cream, two tablespoons lemon juice, one-
lialf teaspoon salt, one saltspoon paprika, one-fourth cup grated
liorseradish. Miss Althea Harmer,

University Primary School.

BREAD

"He that will have a cake of the wheat must needs tarry the grinding."
-Shakespeare.

PLAIN BREAD

One cup scalded milk, or equal parts milk and water, one
fourth cup butter, three yeast cakes for two hour bread or one-
half yeast cake if set over night, one tablespoon sugar, one-
half teaspoon salt, white one egg, three or four cups of flour.
Make sponge. Let stand in pan of warm water until full of bub-
bles, then add flour, knead and mould into loaves, let rise until
double in size. Bake. Miss Althea Harmer.

CONNECTICUT BROWN BREAD

One cup rye, graham or whole wheat flour, one cup yel-
low corn meal, one cup wheat flour, one even teaspoon of salt,
one cup of molasses, one cup of milk — if sour dissolve in it
one and one-half teaspoon soda; if sweet, one teaspoon soda
and one-half teaspoon baking powder — one cup hot water, one
tablespoon melted butter, mix as given. Steam in a covered
cylindrical pail two and one-half or three hours. Uncover and

bake in oven one-half hour. Miss Sherwin,

Boston Cooking School.

HICKORY NUT ENTIRE WHEAT BREAD

One and one-half cups sweet millk, one ounce butter, a
small piece yeast, one tablespoon sugar, one small teaspoon
salt; mix stiff with one-third of white flour and the rest of en-
tire wheat flour, adding during the mixing four ounces of cut
hickory nuts. Let it rise and then knead again and mould into

a loaf for baking. Mrs. H. K. Brainard,

Home Delicacy Association.

36
- GRAHAM ROLLS

One pint hot water, one tablespoon butter, one heaping-
tablespoon granulated sugar, one heaping teaspoon salt, one-
half pound (equal to one pint) white flour, one pound (equal to
one quart) graham flour, sifted; one-fourth cup New Orleans
molasses, one-fourth teaspoon soda, beaten into the molasses;
one cake compressed yeast dissolved in a small cup of luke-
warm water. Melt the butter in the pint of hot water and add
the sugar and salt to it; sift the white flour into the bread
bowl and pour the water (which should be at this timie only
warm) into it a little at a time, to prevent lumping. Add the
graham flour (sifted) to this and then the molasses, which
should have been heated and the soda put into it and allowed
to cool to blood heat. It should be foaming when put into
the flour and water. Beat hard, stir in the yeast, cover and set
in a warm place to rise. When the sponge is light add enough
sifted white flour to make a soft dough. Knead well, make into
rolls, and put in buttered pans to rise; when light, bake in a
slow oven three-fourths of an hour. Can rise overnight and
bake in the morning, or be mixed in the morning and be ready
for tea; also can be made into loaves and baked one and one-
half hours in a slow oven. Mrs. Eckels.

ENTIRE WHEAT BISCUITS (FRANKLIN FLOUR)
Three cups of entire wheat placed in a bowl, to which is
added three teaspoons of baking powder, two tablespoons of
sugar and a little salt; after they are thoroughly mixed add
two beaten eggs and a cup of milk. Have ready a kettle of
boiling fat, dip a teaspoon into cold milk and then into batter,
and drop into the boiling fat. Miss Thompson.

SOUTHERN SOFT-CORN PONE
Scald one cup corn meal to the consistency of mush; add
one heaping tablespoon lard or butter, two beaten eggs, two
cups sour milk, one teaspoon soda, one teaspoon salt. Bake
in a pudding dish three-quarters of an hour. Serve with a
spoon. Mrs. Effinger.

37
PERFECT ROLLS

Pour one pint boiling milk over one quart sifted flour, two
tablespoons sugar, two of butter, one of lard, and a little salt.
When lukewarm add one-half cup of yeast. Mix early in the
morning, knead at noon adding flour enough for rolls. When
light roll thin, cut with biscuit cutter, roll oblong, spread a
little butter on one end and roll over. Place in pans, let them
rise and bake ten or fifteen minutes. These are nice biscuits,
and should be sponged at night in cold weather.

Mrs. Jennings.

BROWN BREAD

One cup sweet milk, one large teaspoon of soda in one
cup of sour milk, one cup of flour, two cups of corn meal, one
cup of molasses, a little salt. Steam two hours. Place in oven
a few rr^inutes after steaming. Irma Rice.

RYE MUFFINS

Mix one cup rye flour, one-fourth cup sugar, one-half tea-
spoon salt, one cup wheat flour, two teaspoons baking powder.
Beat one egg and add one cup water (or milk) and stir into
the dry ingredients. Mrs. O. S. Bass.

CHICAGO MUFFINS

Two scant cups flour, one cup sweet milk, two teaspoons
baking powder, one egg, butter half the size of an egg, two
tablespoons sugar, pinch of salt. Mix dry ingredients. Beat
egg and add to the milk; beat to a good batter with the other
ingredients; add butter (melted) and bake in a quick oven.

Mrs. C. H. Burton.

EGG ROLLS

Two eggs well beaten, one scant teacup milk, one rounded
tablespoon of lard or butter, melted, two rounded teaspoons
baking powder, enough flour to make a soft biscuit dough.
Roll out, cut in circles, butter and fold over like pocket-book
rolls. Bake in quick oven. Mrs, J. Archy Smith.

GOLDEN CREAM TOAST.

Cut bread into even pieces; toast, butter and moisten them
with hot water. Boil. six eggs hard, separate the whites from
the yolks, chop the whites and press the yolks through a sieve.
Make a white sauce, using one tablespoon each of butter and
flour cooked together, and then add a cup of cream or milk.
When it is well thickened add the chopped whites and season
with pepper and salt. Spread this mixture on the slices of
toast and cover evenly with the mashed yolks. Serve very
hot. Mrs. Matthews.

GRIDDLE CAKES

One pint sour milk, one pint flour, two eggs, yolks and
whites beaten separately, one level teaspoon soda crushed fine
and sifted with one-half teaspoon salt and flour three times.
Add whites just before baking. Mrs. Rothman.

WAFFLES

One and one-half pints of flour, two heaping teaspoons
baking powder, one teaspoon salt; sift this together; add sweet
milk enough to make thin batter, stirring briskly. Add the
beaten yolks of three eggs, one-half cup melted butter, stirring
constantly, then stir in very carefully the whites of three eggs
beaten stiff. Have irons hot. Mrs. O. S, Bass.

COFFEE CAKE

Two cups bread sponge, one egg well beaten, one-half cup
sugar, one tablespoon butter, one cup tepid water, flour for a
thin dough. Let double in bulk. Roll out one inch thick,
place in baking tin, let rise until light. Divide dough in three
portions.

First portion : Add one cup of currants and raisins.
Brush top with one egg and one teaspoon sugar, mixed.

Second portion : Brush dough with sugar and egg water.
Sprinkle with granulated sugar and blanched chopped almonds.

Third portion: Twist dough and shape into rings. Cover
with nuts and sugar. Miss. Althea Harmer.

39
CINNAMON BUNS

One pint milk, two tablespoons butter, one-half teaspoon
salt, three eggs well beaten. Scald milk, add butter and salt^
pour over eggs when tepid. Add one-half cake yeast dissolved
in warm water, flour to make a drop batter. Beat until
smooth. Stand in warm place to grow light, then add flour to
make a soft dough. Knead until smooth. Let rise again, then
turn on board and roll one-half inch thick. Spread with soft
butter, granulated sugar, currants, cinnamon. Roll up like
jelly-roll, cut in two inch slices, stand slices on end. When
light, bake forty minutes in moderate oven.

Miss Althea Harmer.

FRIED INDIAN MUFFINS

One pint Indian meal, one pint boiling water, two eggs,
one teaspoon salt, one tablespoon sugar, one heaping table-
spoon flour. Pour the boiling water gradually on the meal,
salt and sugar; beat thoroughly and set away in a cool place.
In the morning add the eggs well beaten and the flour. Dip a
tablespoon in cold milk, fill it with batter, and drop into boil-
ing fat. Cook ten minutes. Miss Thompson.

DROP BISCUIT

With a pint of flour mix two teaspoons of sugar, one-half
teaspoon of salt, one and one-half teaspoons of baking powder.
Rub in one tablespoon of butter and add milk until too stiff to
stir but not stiff enough to knead. Drop on buttered tins a
distance apart. Bake ten or twelve minutes in quick oven.

Mrs. W. I. Getz.

MOST DELICIOUS WAFFLES

One cup of buttermilk, one cup of flour, one egg, butter
size of a hickory nut, one-half teaspoon soda, pinch of salt.
Beat the white of the egg and add just before baking.

H. T. H,

CAKES

"The doughty doughnut, the crisp and crumbling cruller; sweet cakes
and short-cakes, ginger cakes and honey cakes and the whole family of
cakes." — Irving's Sketch Book.

FRENCH FRUIT LOAF

Cream one cup of butter and two cups of sugar; then add
one cup of sour cream, four cups of flour, one pound of raisins
one-half pound of citron, one-half pound English walnuts, one
wine glass of sherry, one wine glass of brandy, one nutmeg,
two tablespoons cinnamon, one tablespoon alspice, one table-
spoon cloves, one even teaspoon soda. Bake one hour in an
oven suitable for baking bread. Mrs. H. K. Brainard,

Home Delicacy Association.

MOLASSES CAKE

One egg, one-half cup sugar, one-half cup molasses, one-
half cup shortening, one teaspoon soda dissolved in one-half
cup hot coffee, two and one-fourth cups flour, salt, ginger
and cinnamon. Mrs. Mason.

ALMOND CRACKERS

Boil one cup sugar in one-fourth cup of water until it
hairs, then add the white of an egg and mix with one-fourth
pound almonds chopped fine; spread quickly while warm on
oblong wafers (not salted). Put in the oven until brown.

Mrs. L. M. Peirce.

DELICIOUS SOFT GINGERBREAD

Two cups molasses, two-thirds cup butter, three cups flour,
one teaspoon ginger (more if preferred,) two teaspoons soda
dissolved in one cup sour milk. Beat thoroughly, adding the
sour milk just before putting in the oven. Bake in two tins
lined with paper as gingerbread burns easily. H. Y. H.

42
WHITE SUGAR COOKIES

One and one-half cups sugar, two-thirds cup butter, stir
well together, then add one cup sweet cream, two well beaten
eggs and flour to roll out into which your baking powder has
been well sifted. Beat these cookies as you would a cake.
Any seasoning desired. Flour enough can be stirred in so
they can be rolled out easily. Bake in a quick oven.

Mrs. H. a. Jacobs.

GERMAN COFFEE CAKE

One-half cup sugar, one cup milk, one egg, one tablespoon
butter, a little salt, three teaspoons baking powder, flour
enough to make a batter. Put in two shallow pans, sprinkle
mixed sugar and cinnamon over the top. Bake and eat warm
with butter. Mrs. L. C. Haynes.

GINGERBREAD

One egg, one cup sugar, one cup molasses, one-half cup
shortening, one tablespoon ginger, one-half teaspoon cinnamon,
one-half teaspoon ground cloves, one teaspoon of soda in one
cup of boiling water, three cups flour. Irma Rice.

GINGERBREAD

One egg, one-half cup brown sugar, one cup molasses, one-
half cup shortening, one cup sour cream, one teaspoon soda,
one tablespoon ginger, three and one-half cups flour. Bake in
a slow oven. Mrs. C. Chandler.

GINGER COOKIES

One-half cup butter, one cup molasses, one- third cup sugar,
one teaspoon ginger, one teaspoon soda in one-third cup hot
water, pinch of salt. Flour enough to roll lightly.

F. M. G.
FRIED CAKES

One cup sugar, two eggs, two tablespoons melted butter,
one and one-half cups sour milk, one and one-half teaspoons
soda (level), a little salt and nutmeg. Mrs. J. S. Carter.

43
SUNSHINE CAKE

Whites of seven eggs, yolks of five eggs, one cup granu-
lated sugar, two-thirds cup flour, one-third teaspoon crearrb
tartar, pinch of salt. Sift, measure, and set aside flour and
sugar as for angel cake. Beat yolks thoroughly, then whites
about half, add cream of tartar and beat until very, very stiff;
stir in sugar lightly, then beaten yolks, and lastly the flour.
Bake in tube pan about thirty-five to fifty minutes, moderate
oven. F. I. C.

ORANGE CAKE

Yolks of eight eggs, one-half cup butter^ one and one-half
cups sugar, two and one-half cups flour, two-thirds cup milk,
two teaspoons baking powder. Bake in layers.

Filling: Yolks of four eggs, one and one-fourth cups
milk, one-half cup sugar, two large teaspoons corn starch,
grated rind and juice of one, orange. Do not put in orange
until cream is nearly thick enough. Mrs. Bowen.

GINGER SNAPS

Two cups molasses, one large cup butter, one large cup
sugar, two teaspoons ginger, two teaspoons soda. Boil mo-
lasses and butter together; flour enough to roll out very thin.

' Mrs. N. I. Getz.

FRUIT COOKIES

One and one-half cups sugar, one cup butter, one and one-
half cups chopped raisins, three-fourths cup buttermilk, one
cup molasses, two eggs, one teaspoon soda, one-half teaspoon
nutmeg, cloves and cinnamon, ginger to taste, flour enough to
roll. Bake in quick oven. Mrs. Bowen.

LEMON COOKIES

One cup butter, two cups sugar, the juice and grated peel
of one lemon, three eggs whipped very light, four cups sifted
flour. Beat thoroughly adding lastly one-half teaspoon of
soda dissolved in one tablespoon of milk. Roll thin and bake
a light brown. Mrs. A. N. Decker.

44
SPICE CAKE

One egg, three-fourths cup molasses, two-thirds cup sugar,
two-thirds cup melted butter, one cup milk, two and one-half
cups flour, one scant teaspoon soda, two teaspoons cream
tartar, one tablespoon mixed spice, one cup raisins. Bake
in gem pans. White frosting. . Mary E. Chandler.

HARD FRIED CAKES

One cup sugar, four eggs, piece of butter half the size of
an egg, nutmeg, mix very hard, pinch of soda.

Mrs Ella A. Jackson.

JUMBLES

Two eggs, two cups sugar, one and one-half cups butter,
one-half cup sour milk, one teaspoon soda, flour enough to
roll out well. , Alice Ayling.

DOUGHNUTS

One cup sugar, one tablespoon butter, one cup sweet milk,
three eggs, one teaspoon salt, two teaspoons baking powder
and sufficient flour to make as soft a dough as you can roll.

E B T
DOUGHNUTS

One coffee cup sugar, butter size of egg, pinch of salt, nut-
meg, three eggs beaten separately, one pint milk, three tea-
spoons baking powder, flour, roll soft, fry in hot lard.

Mrs. Isaac N. Neeld.

VANILLA JUMBLES

One cup butter, one cup sugar, two eggs, one teaspoon
soda dissolved in two tablespoons of sweet milk, two teaspoons
cream tartar, two teaspoons vanilla; mix soft and roll.

Mrs. Mason. "
COOKIES

One and one-half cups sugar, one-half cup sour milk,
three-fourths cup butter, one egg, one-half teaspoon soda, flour
sufficient to roll. Mrs. C. F. Gardner.,

45
CREAM LAYER CAKE

One cup sugar, three eggs, one-half cup boiling water, one
and one-half cups flour, one heaping teaspoon baking powder;
beat the yolks, add sugar and beat again well, then add boiling
water; next the well beaten whites; lastly, the flour, stirring
lightly. Put in oven as quickly as possible.

Custard Filling: Two cups milk boiled, two tablespoons
cornstarch dissolved in one-half cup cold milk, yolks of two
eggs, one cup sugar, vanilla flavoring. Mix well beaten yolks,
sugar and cornstarch; add to that milk, stirring briskly until
it begins to thicken. Spread between layers while boiling hot.
Frost the top with the remaining whites.

Mrs. C. B. Rockwell.

FLANNEL CAKES

One-half tablespoon butter, one tablespoon sugar, one-
half teaspoon salt, yolks of three eggs. Beat these together,
then add one and one-half cups milk, one-half cup water, three
cups flour, two teaspoons baking powder. Mix the baking
powder with one cup of the flour and add last. Just before
baking add the beaten whites of three eggs.

Alma B. Simpson.

GREEN MOUNTAIN CAKE

Two cups sugar, one- half cup butter, one cup sweet milk,
two eggs, two teaspoons cream tartar, one teaspoon soda, three
cups flour. Stir in the eggs last. Mrs. J. L. Jackson.

ECONOMY CAKE

One cup sugar, one tablespoon butter, one-half cup sweet
milk, whites of two eggs, one cup flour, one teaspoon baking
powder, flavor to taste. Mrs. E. J. Clark.

DELICATE CAKE

One-half cup butter, one and one-half cups sugar, whites
of three eggs, one cup sweet milk, three cups flour, two spoons
baking powder, one spoon flavoring. Mrs. N. I. Getz.

46
APPLE CAKE

One egg, one cup sugar, one-half cup sweet milk, one heap-
ing teaspoon baking powder, one tablespoon butter, one and
one-half cups flour, one-half teaspoon vanilla. Bake in two sheets.

Filling: White one egg beaten stiff, to which add one
cup pulverized sugar and beat a few moments. Grate two
apples and add to this and beat till stiff as whipped cream,
then add one-half teaspoon lemon. To be eaten while fresh.

Mrs. a. H. McGrew.

NUT CAKE

One cup butter, two cups granulated sugar, one and one-
half cups sweet milk, four cups sifted flour, one teaspoon bak-
ing powder, whites of nine eggs beaten stiff, yolks of two eggs,
^-anilla flavoring, one pint English walnuts and pecans cut fine
and rolled in flour. Beat thoroughly before adding nuts and
baking powder. Mrs. D. H. Lingle.

PLAIN FRUIT CAKE

One cup butter, one cup brown sugar, one cup molasses,
one cup sweet milk, three and one-half cups flour, four eggs,
two teaspoons baking powder, one pound raisins, one pound
currants, one teaspoon cinnamon, one-half teaspoon cloves, one
nutmeg. Bake two hours slowly. Makes two loaves.

Mrs. G. S, Goodspeed.

WHITE CAKE

Scant one-half cup butter, one cup sugar, one-half cup
milk, one and one-half cups flour, one teaspoon baking powder,
whites of three eggs, flavor to taste. Mks. W. F. Farmre.

SOUTH BERWICK CAKE

Two-thirds cup butter, two cups sugar, one cup molasses,
five cups flour, one and one-half cups water, two eggs, one tea-
spoon salt, one teaspoon soda, one pint chopped raisins, nut-
meg and cloves to taste. Makes two loves.

Mrs. H. M. Stevens.

47
MEASURE POUND CAKE

Two-thirds cup butter, one cup sugar, one and one-half
cups flour, one small teaspoon baking powder, four eggs, one
tablespoon milk, one-fourth teaspoon nutmeg. Cream butter
and sugar, add yolks and beat very light, add a little flour. When
well mixed add the milk and more flour alternately with the
whites beaten to a stiff froth. Mix baking powder with flour.
Bake in moderate oven thirty-five or forty minutes.

Mrs. C. H. Burton.

pou'nd cake

One and one-half cups of pulverized sugar, one and one-
half cups flour, one cup of butter, one cup of eggs. Rub sugar
and eggs together, mixing eggs a little before adding sugar;
rub butter and flour to a cream, then mix two creams together
and beat thoroughly, adding salt and flavoring. Sift in through
a fine sieve one-fourth teaspoon baking powder and put into
tins as soon as possible. Miss Thompson.

SILVER CAKE

Whites four eggs, one cup sugar, one-half cup butter, one
and one-half cups flour, one-half cup milk, one and one-fourth
teaspoons baking powder thoroughly sifted with the flour.
Cream butter and sugar, whites beaten to a stiff froth added
slowly. ^ Mrs. S. E. Mills.

GOLD CAKE

Yolks four eggs, one-third cup butter, one cup sugar, one
heaping cup flour, one-fourth cup milk, one teaspoon baking
powder, vanilla flavoring and frost. Bake slowly.

Mrs. S. E. Mills.

COLD WATER CAKE

One cup sugar, one-half cup butter, one cup water, one-
half cup chopped raisins, one egg, two even teaspoons baking
powder, two cups flour. Always cream the butter and sugar.

Mrs. H. M. Stevens.

48
CHOCOLATE CAKE

Two cups granulated sugar, one cup butter, two full cups
flour, one cup sweet milk, one cup grated chocolate (Baker's),
four eggs, one-half teaspoon soda, two teaspoons baking
powder, one teaspoon vanilla. Dissolve the soda in the milk
and sift the baking powder with the flour, cream butter and
sugar, add well beaten yolks and milk. Next one cup of flour,
then the chocolate, then the other cup of flour, and lastly the
beaten whites. Bake in three layers.

Filling for the Chocolate Cake: One and one-half cups
sugar and a full half cup milk; boil the sugar and milk five
minutes or until it begins to string. Beat this, stirring con-
stantly until it becomes a cream, melt one cup Baker's choco-
late, spread two layers with the melted chocolate and a thicker
one of the creamed sugar and milk in between. A chocolate
icing on top. Mrs. Clarence F. Castle.

SPONGE CAKE WITHOUT BAKING POWDER

Separate whites and yolks of four eggs, beat whites until
they will remain in dish if turned upside down; beat into them-
with egg beater one-half cup granulated sugar, beating five
minutes. Add to yolks the juice and grated rind of one
orange. Add the two mixtures, beating well. Fold in lightly
with a spoon — not beating — one cup flour sifted three times.
Bake twenty-five minutes in moderate oven. Just before put-
ting in stove sift over top one tablespoon granulated sugar.

Mrs. Shepardson.

ANGEL FOOD

One and one-half cups sugar sifted six times, one cup flour
measured after one sifting, add one even teaspoon cream of
tartar to flour and sift five times. Beat the whites eleven eggs
very stiff ; add sugar gradually, beating all the time. Add
flour carefully. One teaspoon vanilla. Bake in ungreased
pan forty-five minutes to one hour. Invert the pan and do
not remove from pan till cool. Mrs. O. S. Bass.

49
CHOCOLATE CAKE

Two even cups powdered sugar, three-fourths cup butter
creamed with sugar, whites five eggs very stiff, one- cup milk,
three cups flour, two teaspoons baking powder, vanilla. Bake
in jelly-cake tins in hot oven.

Frosting: Two cups sugar, three-fourths cup water, whites
two eggs, one-fourth cake Baker's chocolate, vanilla. Boil
sugar and water until it threads, then pour over the well-beaten
whites, add melted chocolate and vanilla. Beat well and spread
between layers. Mabel Burton.

DEVILS' FOOD

One-half cake Baker's chocolate, one cup milk, cook until
thick. Yolk of one egg, one cup sugar, stir together and mix
with chocolate. One cup sugar, two eggs, one tablespoon but-
ter, one cup milk; mix with chocolate before putting in the
flour, two cups flour,- three heaping teaspoons baking powder-
Bake in layers. Ivah Emmons.

CHOCOLATE LOAF CAKE

Two and one-half cups sugar, one cup butter, five eggs,
one cup milk, three cups flour, three spoons baking powder,
three spoons vanilla, one-half cake chocolate melted and added
last of all.

Icing: White of one egg, water to fill shell; add powdered
sugar until stiff. Mrs. H. G. Walker.

WHITE CAKE

One cup butter, two cups sugar, one cup sweet milk, three
cups flour, almond or lemon extract, whites of five eggs, two
teaspoons baking powder. Easily made and very good,

Emily Stansburry.

WHITE CAKE

Whites Seven eggs, two cups sugar, two-thirds cup butter^
one cup milk, three cups flour, two teaspoons baking powder..

Mrs. C. Chandler.

50
BERWICK SPONGE CAKE

Beat six eggs, 3^olks and whites together, two minutes; add
three cups sugar and beat five minutes; mix three teaspoons
baking powder thoroughly with four cups flour, addhalf of it
and beat two minutes; add one cup cold water, the grated rind
and one-half the juice of One lemon, a little salt and beat one
minute; add the remainder of the flour and beat another min-
ute. Bake in two deep cup cake pans.

Mrs. N. W.Carey.

DEVIL'S FOOD

Grate one-half cake of Baker's chocolate, mix it well with
one-half cup sweet milk, one cup sugar, 3^olk one egg. Boil
until the sugar and chocolate are well dissolved and let it cool.
For the cake take one cup granulated sugar, one-quarter cup
butter, one-half cup sweet milk, two eggs, two and one-quarter
cups flour, two teaspoons baking powder, one teaspoon vanilla.
Add to this the boiled chocolate cooled. Mix thoroughly and
bake in three la^^ers, with thin white frosting between layers.

Davida Harper.

NUT CAKE

Two cups sugar, one cup butter, three cups flour, one cup
cold water, four eggs, one pound English walnuts, three tea-
spoons baking powder. Roll nuts fine, using less than one pound
if plainer cake is desired. Save some perfect halves to put on the
top after frosting. Make, two loaves, but may be divided evenly
for one loaf. Mrs. H. M. Stevens.

FILLING FOR LAYER CAKE

One cup sour cream, one cup walnuts and one-half cup
raisins chopped fine, one-half cup sugar, white of one egg.
Beat the cream until thick, add the white beaten to a stiff
froth, lastly the raisins and walnuts. Mix well and spread.

Mrs. C. H. Rice.

51
CHOCOLATE CARAMEL CAKE

Caramel: One cup grated chocolate, one cup sugar, one-
half cup sweet milk, yolk of one egg. Boil until it thickens
in a double boiler. Allow to cool.

Cake: One cup sugar, one-half cup butter, one cup sweet
milk, three cups flour, three eggs, two teaspoons baking pow-
der, one teaspoon vanilla. Add chocolate caramel before
flour. Bake in layers.

Lemon Icing: Two cups pulverized sugar, two tablespoons
milk, two tablespoons melted butter, juice of one lemon; stir
until smooth. Allow cake to cool before using.

Mrs. E. J. Clark.

MINNEHAHA CAKE

The whites of three eggs, two cups sugar, one cup sweet
milk, two large tablespoons butter, three cups flour, two heap-
ing teaspoons baking powder.

Filling: Teacup sugar, little water, and boil together un-
til brittle in cold water, remove from stove, stir into the well-
beaten white of one egg. Add to this one cup chopped rai-
sins and one cup English walnuts or hickory nuts.

Mrs. J. B. Jackson.

BOILED FROSTING No. 1

One and one-half cups granulated sugar, one-half cup
sweet milk ; boil five or six minutes without stirring. Beat
until cool enough to spread. Mrs. W. F. Farmkr.

BOILED FROSTING No. 2

To one small teacup of granulated sugar add enough water
to dissolve. Boil without stirring until it just begins to be
stringy. Have ready white of one egg beaten very stiff ; add
slowly the syrup, beating constantly until the frosting is nearly
cold, then spread. C. F,

52
ONE EGG LAYER CAKE

One cup sugar and one tablespoon butter, creamed, one
egg beaten well, one cup milk; flavor to taste. Two cups flour,
two teaspoons baking powder. Mix quickly but thoroughly.
An inexpensive but very good foundation for all layer cakes.

C. F.

PIE

" Moderation is the silken string running through the
pearl chain of all virtues." — Hall.

PUMPKIN PIE

One cup pumpkin, one cup sugar, one and one-half cups
milk, one egg, one heaping teaspoon cornstarch, one level tea-
spoon ginger, one level teaspoon cinnamon, pinch of salt.

Mrs. Bowen.

BAKEWELL PIES

Two-thirds cup sugar, two-thirds cup butter, yolks six eggs,
whites three eggs. Beat butter and sugar to a cream, add
the yolks which should be beaten till very light, lastly add
whites of eggs and teaspoon lemon. Line mujffin tins with
puff paste, spread currant jelly over the bottom and fill with the
above mixture until pans are two-thirds full. An old English
recipe. Mrs. A. H. McGrew.

PIE CRUST WITHOUT LARD

One heaping cup flour, one-quarter cup butter, rubbed
together. Add a little salt and one teaspoon baking powder.
Wet with water or milk enough to roll. This makes one pie.

Mrs. a. G. Lester.

RHUBARB PIE

Strip off the outside skin from the stalks of rhubarb, cut
in pieces one-half inch long ; line the pie dish with paste, and
fill with rhubarb. ' Sweeten with one large cup of sugar ; sprin-
kle a saltspoon of salt, a little grated nutmeg, and a shake of
flour over the top. Cover with a rich pie crust.

Mrs. Decker.

54
MINCE MEAT

Two pounds leanfresh meat boiled, and when cool chop it
fine. The meat from the upper part of the round is good for
this purpose. One pound of beef suet cleared of strings and
chopped fine, five pounds apples pared and chopped fine, two
pounds raisins seeded and chopped, one pound Sultana raisins
picked over, two pounds currants (or another pound of rai-
sins), three-fourths pound of citron cut fine, two tablespoons
cinnamon, one tablespoon ground nutmeg, two tablespoons
mace, one tablespoon cloves, one tablespoon allspice, one
tablespoon salt, two and one-half pounds brown sugar. Mois-
ten with boiled cider or lemon juice. A jar of sweet pickled
peaches and liquid will give the mince meat a fine flavor. Of
course the peaches should be chopped fine.

Mrs. Ernest D. Burton.

CHOCOLATE PIE

One cup sugar, one cup milk, two tablespoons grated
chocolate, two and one-half heaping tablespoons flour (or two
tablespoons cornstarch), yolks of two eggs. Cook until thick-
ened; flavor to taste. Put this mixture into a crust that has
been baked. Beat the whites stiff, add two tablespoons sugar,
and put on top of pie. Set in the oven and brown.

Mrs. a. H. Cole.

APPLE PIE

Two tablespoons of lard, large pinch of salt, pinch of bak-
ing powder, large cup flour. Rub lard lightly into the flour,
add three tablespoons of ice water, divide into two parts and
roll rather thin. Pare four large apples and slice. Strew over
bottom crust a large handful of raisins, put in apples and
sprinkle over one-half cup sugar, grate nutmeg over and dot
with butter, cover with top crust and bake one-half hour.

Mrs. Rothman.

55
ORANGE PIE

Mix one cup of sugar and two tablespoons flour-with the
juice of one orange and its grated rind, add one whole egg and
the yolks of two more, stir well and then add milk enough to
fill pie tin. Beat whites of two eggs to a stiff froth, add a lit-
tle sugar and put on top of pie. Mrs. Le Roy Hill.

RIPE CURRANT PIE

Juice from one box of currants, one cup sugar, one-half
cup cold water, two small tablespoons flour. Bake without an
upper crust. Beat whites of two eggs to a stiff froth, add one-
half cup of sugar and put on top of pie Mrs. Bingham.

LEMON TURNOVERS

Three soft crackers rolled fine, two lemons peeled and
chopped, two eggs, two cups chopped raisins, two cups sugar,
pinch of salt. Roll crust quite thin, cut in rounds and fill with
mixture. Bake one-half hour. Mrs. Janette Parker.

SQUASH .PIE

To two cups of squash after it is stewed and sifted, add
one-half teaspoon ginger, a little cinnamon, nutmeg and salt,
one cup sugar and a little more than a pint of boiling milk.
Add two eggs well beaten to the above mixture after it has
slightly cooled. Mrs. A. G. Lester.

SCOTCH PIE

Make batter as for drop biscuit, only richer and thinner.
Fill a square pan one-third full of sliced apples. Pour over
these the batter. Bake until done, turn out on hot dish. Dress
with butter, sugar and vinegar. Serve hot.

Mrs. N. I. Getz.

56
LEMON PIE

Juice and grated rind of one large lemon, two cups sugar,
two tablespoons cornstarch mixed with a little cold water,
butter size walnut, yolks four eggs, two cups boiling water.
Cook in double boiler until thickened. Put this mixture into
two pie crusts that have been baked. Beat the white of eggs
to a stiff froth, add one tablespoon of sugar, put on top of
pies and set in oven to brown. Mrs. J. Fulton.

PUDDIIVGS

"A smell like an eating house and a pastry cook's. next
door to each other, with a laundress next door to that ! That
was the pudding." — Dickens' Christmas Carol.

CHARLOTTE RUSSE

Sponge Cake: Six eggs, three cups sugar, four cups flour,
•one cup cold water, two teaspoons baking powder, juice and
grated rind one lemon, one-quarter teaspoon salt.

Filling: One pint cream or milk, one-quarter cup sugar,
yolks four eggs, one-half saltspoon salt. Prepare custard and
while hot dissolve with it the soaked gelatine. One ounce
gelatine soaked in one-half cup cold water. Stir until gelatine
has dissolved. When beginning to set, mix in lightly one pint
whipped cream or whites three eggs beaten stiff. Add to
custard mixture berore the gelatine one of the following
flavorings: One-half vanilla bean, one teaspoon vanilla extract,
two ounces chocolate dissolved in milk, five tablespoons pis-
tachio nuts, three tablespoons Maraschino or three table-
spoons sherry, or both. Miss Harmer.

BAKED BANANAS

Peel six bananas and la}^ them in an earthen baking dish.
Prepare in a bowl three tablespoons melted butter, six table-
spoons sugar, three tablespoons lemon juice. Baste the bananas
with this mixture and bake half an hour. Mrs. Silver.

ANGEL CREAM

One cup sugar, one-fourth cup water, one pint cream, one
tablespoon gelatine; soak in a little cold milk. Dissolve in hot
milk three tablespoons sherry, one orange. Beat gelatine as
for charlotte. Fold cream. Miss Harmer.

58
FRUIT CHARLOTTE

One quart cream, one-half package of gelatine, one cup
milk, one tablespoon vanilla, one-half cup powdered sugar, one-
third cup preserved ginger, one-third cup preserved pineapple,
one-third cup candied cherries. Soak gelatine for two hours
in half the milk. Whip the cream until stiff. Sprinkle the
sugar and vanilla over it, fold it in. Then dissolve the gela-
tine in the rest of the milk, which should be heated, stirring
until dissolved. Strain over the top of the cream, and stir
from the bottom until the mixture will hardly flow. It is then
ready for the moulds. The fruit can be added just before put-
ting in the moulds if desired ; but it is good without the addi-
tion of fruit. Mrs. Ernest D. Burton,

PINEAPPLE PUDDING.

Place in pudding dish two-thirds can grated pineapple and
one-half cup sugar. Make a boiled custard, using one pint
milk, one tablespoon cornstarch, yolks of three eggs. When
cooked pour it over pineapple. Beat the whites of the eggs to
a stiff froth and add three tablespoons sugar. Spread over top
of custard and place in hot oven for from three to five minutes,
just long enough to tip the meringue with a golden brown.
Serve cold, Mrs. Thomas McCall.

BLUEBERRY SHORTCAKE
One and one-half pints sifted flour, one cup sweet milk,
two eggs, one cup sugar, two-thirds cup butter, two heaping
teaspoons baking powder, one cup blueberries well covered
with flour and stirred in last. Bake in moderate oven.

Mrs. Hutchinson.

HUCKLEBERRY PUDDING
One loaf baker's bread, butter it, cut off crust, slice it,
place in pudding dish. One quart huckleberries, one cup
sugar, scald and pour over bread. Allow to stand some time.
When very cold turn out and serve with cream,

Mrs. K, R. Spencer.

59
WHOLE WHEAT PUDDING

Use the Franklin Mills fine flour of the entire wheat for
this pudding. Two cups entire wheat flour, one-half teaspoon
soda, one-half teaspoo*n salt, one cup sweet milk, one-half cup
molasses, one cup stoned and chopped raisins. Steam three
hours. Serve with cream or any plain liquid pudding sauce.
Dates, figs, prunes, stewed or chopped apple may be substi-
tuted for the raisins. Mrs. W. C. Wilkinson.

WHITE CUSTARDS

One pint milk, heated, not boiled; sweeten and flavor to
taste. Stir into the milk the whites of four eggs unbeaten;;
pour the custards into cups set in a pan of hot water; cover
them with thick paper and place them in a moderate oven ta
become firm. Do not beat the eggs and do not allow the
custards to become brown. E. D. E.

GERMAN PUDDING

Beat three eggs separately until very light, one cup milk
added to yolks, three tablespoons flour, one-half tablespoon
melted butter, a little nutmeg and salt; stir in whites last. Bake
in moderate oven twenty minutes or half an hour. Serve at
once with hard sauce. F. I. C.

HUCKLEBERRY PUDDING

One quart ripe huckleberries, three eggs beaten separately,,
two cups sugar, four large teaspoons butter, one pint flour, one
cup sweet milk, one-half teaspoon baking pov/der. Roll the
berries in the flour and add them last. Bake one-half hour and
eat warm with sauce. Mrs. L. C. Haynes.

CUP PUDDING

One quart milk, six eggs beaten separately, six tablespoons
flour, a little salt, two tablespoons sugar. Mix flour, yolks,
sugar, salt and milk, add white of eggs. Bake in buttered cups
and serve with sugar, butter and a little nutmeg.

Mrs. J. E. Raycroft.

60
CHOCOLATE PUDDING

Yolks three eggs, one cup sugar, three tablespoons sweet
milk, one ounce chocolate melted, one cup flour, two teaspoons
baking powder. To the beaten yolks, add sugar and beat till
light. Add milk and chocolate, mix well, add the flour; beat
until smooth and light. Beat whites of eggs till very light and
mix with baking powder, then add quickly to the other mix-
ture. Put a large spoonful into greased cups and steam thirt>r
minutes.

Sauce: One cup powdered sugar, one-half cup butter,
beat to a cream and add one-half teaspoon vanilla and one-
half cup milk. Stir constantly over hot water, cooking until
smooth and creamy. Vashti Chandler.

PUDDING SAUCE

One cup milk, one-third cup butter, two-thirds cup sugar,
one egg, two tablespoons wine, one teaspoon cornstarch. Let
the milk come to a boil, then stir in the cornstarch (dissolved),
then add sugar, butter and egg which have been beaten to-
gether, take from stove and add the wine. Especially nice for
suet pudding. F. B. L.

STEAMED SUET AND FRUIT PUDDING

One cup molasses, one cup chopped suet, one cup milk,
two and one-half cups flour, one cup chopped raisins, one cup
currants, one teaspoon soda, one-half teaspoon salt, one tea-
spoon cinnamon, one-fourth teaspoon cloves, one-fourth tea-
spoon nutmeg. Steam three hours.

Mrs. Thomas McCall.

VITOS PUDDING

Cook one cup of vitos fifteen minutes as for mush, then
add one and one-half cups strawberry or raspberry preserves
and cook fifteen minutes more. When done season with juice
of half an orange and half a lemon; sweeten to taste, put in a -
mould and serve cold with whipped cream.

Alma B. Simpson.

61
ENGLISH BOILED PUDDING

One quart flour, two teaspoons baking powder, one teacup
sugar, one teacup syrup, one cup raisins, one cup currants, twa
eggs, one teaspoon salt, two teaspoons finely chopped suet,
two small pieces lemon peel, one-third teaspoon cloves, cinna-
mon and allspice. Dip pudding cloth in hot water, wring out,
place over pan, dredge with flour. Put pudding in, tie tightly;
place in boiling water and boil two and one-half hours.

Mrs. Kleuf'er.

ORANGE PUDDING

Peel and slice three or four oranges, lay in pudding dish
with one-third cup sugar. Make custard of one pint milk,
yolks three eggs, one rounded tablespoon cornstarch, one-
third cup sugar. When cold pour over the oranges. Beat whites
of three eggs to a stiff froth, add one-third cup pulverized
sugar and pour over pudding. Brown slightly and serve when
cold. Mrs. J. Archy Smith.

CAKE PUDDING .

Partly fill a pudding dish with cake too dry for the table,
cover with cream made of two tablespoons cornstarch, yolks
of two eggs, one-half cup sugar, and one pint of scalding milk.
Pour over cake while hot. When cold frost with icing made
as follows : One cup granulated sugar, three and, one-half
tablespoons hot water. Set on stove and let boil about five
minutes. Pour over the white of one egg, partially beaten,
and beat until cool. Mrs. J. Archy Smith.

CHERRY PUDDING
One box cherries stewed, remove juice and add enough
water to make one and ohe-half pints. In this dissolve one-third
box gelatine, one cup sugar, let it cool until you can stir with a
spoon, then add the cherries and mould. With canned cherries
little or no sugar is needed. The juice of one lemon may be
added. To be served with whipped or plain cream.

F. B. L.

62
ENGLISH CHRISTMAS PLUM PUDDING

Three-fourths pound suet, one pound raisins, one pound
currants, one pound chopped apples, one-half nutmeg, one cup
brown sugar, one-fourth minced candied peel, one teaspoon
ground ginger, one teaspoon mixed spices, two ounces bread
crumbs, seven ounces flour, one-fourth cup molasses, one
quart milk, four eggs. Put into mixing bowl in order named,
mix very thoroughly, adding eggs and milk last. The mixture
should "drop from the spoon, not run. This is sufficient for two
puddings. Fill buttered bowl giving space to rise, cover first
with white paper, then with a strong cotton cloth, tie firmly
and boil six hours. These puddings will keep a year; when re-
heated steam one and one-half hours. Mrs. Smith.

FLOATING ISLAND ON FRUIT

One pint milk, two teaspoons cornstarch, two eggs, one-
half cup sugar, one-half teaspoon vanilla, one orange, one
banana, one lemon. Put milk on in double boiler, wet corn-
starch with a little cold milk, when milk is hot stir in. Beat
yolks, add sugar and stir in cooked cornstarch. Let cook until
creamy, then add vanilla. Beat whites stiff and cut off small
portions, putting in the custard while hot, dipping the hot
custard over the whites to cook it. Cut up the bananas and
squeeze the lemon over it, then pare the orange and cut in
small pieces, mingle orange, bananas and two tablespoons
pulverized sugar. Let stand until very cold. Put some of the
fruit in each serving dish, then dip an island and some custard
over each dish of fruit. Mrs. G. C. Baldwin.

ENGLISH PLUM PUDDING

One cup chopped suet, one cup currants, little citron, one
cup raisins stoned and chopped, one cup molasses, one cup
bread crumbs, one and one-half cups flour. Mix suet, bread
crums and flour well together ; one teaspoon cinnamon, one
teaspoon cloves, one teaspoon soda in molasses; all well mixed.
Steam three hours. Serve with hard sauce. S. E. M.

63
MERINGUE RICE PUDDING

Three-quarters cup rice, four eggs, one-third cup butter,
one cup seeded raisins, one cup sugar, one pint milk, pinch
salt. Wash and rinse rice, cover with milk and cook until soft
in double boiler. Pour in granite pudding dish, add one pint
milk, sugar, ^^olks of eggs well beaten, salt, vanilla and nut-
meg to fast-. Add raisins, mix butter and rice before adding
other ingredients. Bake slowly thirt}^ minutes. Beat whites
to a stiff froth with three tablespoons powdered sugar. Spread
over top and brown in oven. Good hot or cold.

Mrs. Rothman.
NUT PUDDING

Soak one-half box gelatine, add two cups boiling water,
the juice of half a lemon, one-half cup sugar. Set one side to
cool. Chop the meats of a pound of English walnuts and a
pound of dates. Beat to a stiff froth the whites of a dozen
eggs. When the gelatine mixture cools, add the nuts, fruit
and the wfiites of the eggs, beating the mixture all the time to
keep it smooth. For sauce, take yolks of four eggs, one cup
sugar, one pint milk. Make a soft custard of this and use as a
sauce. Mrs. Owen. •

ORANGE CREAM

Soak two tablespoons white gelatine in one pint warm
water; when dissolved, heat and strain, and add juice of three
oranges and grated rind of one, the juice of one lemon; add
yolks of four eggs well beaten and one cup sugar. Stir over a
gentle fire until it just boils, then pour into a quart mould. If
desired garnish the platter with beaten whites of two eggs.

Mrs. Moncrief.
COFFEE JLELY

One-half box gelatine, one-half cup cold water, one
pint strong coffee sweetened to taste. Soak gelatine half an
hour in cold water. Add the hot coffee, stir well, strain into
a mould and set on ice or in a very cold place. Serve with
whipped cream, Mrs. McLean.

64
CHOCOLATE WHIPS

One quart milk, one (ounce square) Baker's chocolate,,
one-half cup sugar, six eggs, a speck salt, scrape chocolate fine
and put it in a small frying pan with two tablespoons sugar
and one of boiling water. When dissolved add it to a
pint and a half of the milk which should be hot in the double
iDoiler. Beat eggs and remainder of sugar together, add the
cold water and stir into boiling milk. Stir constantly until it
begins to thicken; add salt and set away to cool. Season one
pint cream with two tablespoons sugar and one-half teaspoons
vanilla. Whip to a stiff froth. Half fill glasses with the cold
custard and drop whipped cream upon it.

Mrs. E. M. Burns.

HOT GINGERBREAD PUDDING

One cup New Orleans molasses, one-half cup butter, one-
half cup sweet milk, one egg, two and one-fourth cups flour,
one teaspoon soda in two tablespoons boiling water, one tea-
spoon ginger, one teaspoon cinnamon, a little salt. Bake in
two cake tins. To be eaten warm with a sauce of sweet cream
whipped stiff, sweetened and flavored. Mrs. G. C. Baldwin.

RICE BAKED WITH DATES

Two even tablespoons rice, one quart milk, one cup dates-
stoned, one saltspoon salt. Bake very slowly with just enough
heat to keep mixture bubbling gently. Stir once or twice and
then allow to brown. Bake one and a-half hours or until rice
is thoroughly soft. Serve very cold. Miss Sherwin,

Boston School of Housekeeping.

SNOW PUDDING

One quart sweet milk, one-half box gelatine, dissolve
slowly; yolks of three eggs beaten well with four tablespoons
suo-ar, turn little milk and stir well. Put on stove and beat.
Beat whites to a stiff froth, one- half teaspoon vanilla. Pour
in mould. Serve cold with cream, sugar and jelly. S. E. M.

65

CHOCOLATE PUDDING

One quart milk, two squares chocolate, one-half cup sugar,
four tablespoons cornstarch, one teaspoon vanilla. Heat milk
in rice boiler. Grate chocolate and add with sugar to the
heated milk. Mix cornstarch in cold milk and stir into milk
and chocolate, stir until thick and even color. Add vanilla
last, pour into a mould set in cold water. Eat with sugar and
cream. Mrs. James Peabody.

PLUM PUDDING

One-half pound citron, one pound raisins, one pound cur-
rants, three-fourths pound suet, one ounce cinnamon, four eggs,
one cup molasses, one cup very brown sugar, one tablespoon
essence lemon, one-half cup sweet milk, three cups flour. Chop
suet, add fruit and flour well. Beat eggs, add sugar, milk and
molasses together with the other ingredients. Stir fruit into
this mixture just enough to mix well. Steam or boil in baking
powder cans four to six hours according to size of can.

Mrs. C. Chandler.

FROZEN DAINTIES

"Trifles light as air." —

CHOCOLATE GLACE

One and one-halt cups granulated sugar, one-half cup
chocolate mixed; add one-half cup cream and cook until it
bubbles in the centre. Add a piece of butter the size of a hick-.
ory nut, take from the fire and beat until the mixture thickens
Keep warm enough to pour slowly, over plain ice-cream.

Contributed.

TORTQNI

One pint thick cream, one-fourth pound rolled or grated
macaroons, two tablespoons powdered sugar, one-fourth tea-
spoon almond flavoring. Put into freezer and pack in ice and
salt for three hours. Mrs. Ernest D. Burton.

LEMON ICE

Let the juice of six lemons and two cups granulated sugar
stand together for two hours. Add one quart of milk and
freeze, Mrs. J. E. Raycroft. ■

ANGEL PARFAIT

Whip the whites of three eggs to a stiff froth. Put one-
half cup sugar and one-half cup water into a saucepan on the
fire. Stir until the sugar is dissolved, then let it cook slowly,
without touching, until a little dropped into cold water will
form a ball when rolled between the fingers. Pour three table-
spoons of the boiling hot syrup slowly on to the whipped
whites, beating constantly. Add one teaspoon vanilla or of
sherry, or any other flavoring. When the Italian meringue is
cold add pint of cream whipped to a stiff froth. Do not let
any liquid that has drained from the cream go into the mixture
Mold and pack in ice and salt for four hours.

Mrs. S. Mathews.

68
QUINCE ICE CREAM

Three cups cream, one cup preserved quince chopped fine,
juice of one lemon, three-fourths cup sugar. Pack and freeze.

Miss Sherwin,

Boston School of Housekeeping

PRUNE ICE CREAM

One pond prunes, washed and soaked over night. Cook
until soft in water, remove seeds and put the balance through a
colander. Add one cup sugar, whites of two eggs beaten to a
stiff froth and one quart cream. Freeze.

Mrs. I. N. Neeld.

COFFEE ICE CREAM

Steep one-third cup coarsely ground coffee in one pint
cream or milk for ten minutes. Remove from the fire, let it
settle and pour off carefully. Strain through cheese cloth and
add it to the remainder of the cream or custard. This will
flavor one quart of ice cream. E. M. C.

CARAMEL ICE CREAM

Beat the yolks of six eggs until creamy, add one-half
pound of sugar, beat until light, and add the stiffly whipped
whites of six eggs. Stir this mixture into one quart of rich
cream which is boiling hot, cook, stirring constantly, until it
begins to thicken. Take from the fire, strain, and let stand
until cold. Add one tablespoonful vanilla and three table-
spoons caramel (made by browning one-half cup granulated
sugar). Pack and freeze. Contributed.

NEW YORK ICE CREAM

Cook one quart cream, four eggs and one-half pint sugar
about fifteen minutes, in a double boiler. When cold, strain,
add one teaspoon vanilla and freeze.

Mrs. N. I. Getz.

SPONGE ICE

Make a boiling syrup of one pound of sugar and one and
one-half pints water. Pour into the yolks of twelve eggs,
beaten very light. Dissolve a scant one-half box of Cox's
gelatine and pour into the boiling syrup, then add one-fourth
pint of brandy. Put into the freezer and when partially frozen
add the beaten whites of twelve eggs.

Mrs. Chas. Allen Marsh.

CREAM BALM

One pint extra cream whipped stiff. Sweeten and flavor
to taste. Put into quart mold, cover with ice sprinkled with
salt until ready for use. Mrs. Jennings.

PINEAPPLE SHERBET

One and one-half pint can of pineapple, or, if fresh fruit is
used, one large pineapple chopped fine. Add one scant pint of
sugar, two tablespoons gelatine, soaked in cold water to cover,
for one or two hours. Have one pint of water hot and dis-
solve the gelatine in it, stir this, with one pint of cold water,
into the mixture and freeze. This sherbet will be white and
creamy. Mrs. Gardner.

LEMON SHERBET

Pour about three quarts of water over the juice and grate. i
rind of six lemons, one can grated pineapple, three pints sugar,
and let stand to season. Strain, add a little of the pineapple,
the white of one egg and freeze.

Mrs. J. G. Pratt.

PINEAPPLE FRAPPE

Strain the juice of four large lemons into two quarts of
water, add one can grated pineapple and two pounds sugar.
Put into freezer, and when nearly frozen add the beaten whites
of four eggs. Mrs. J. Fulton.

70

GRAPE SHERBET

Boil two cups sugar, with the grated rind of one lemon and
two cups water, for five minutes. Pour over one-half table-
spoon gelatine which has been soaked in one-fourth cup of
cold water. Add one cup grape juice and the juice of two
lemons. Strain and freeze, adding the beaten white of one egg,
when the mixture is of the consistenc}^ of mush.

Miss Sherwin,

Boston School of Cooking.

CHAFING DISH and FANCY COOKERY

Thou seest how diligent I am to dress thy meat myself and bring it
thee. — Shakespeare.

By Miss Harmer,

University Primary School.

ORANGE SOUFFLE

Three oranges (juice and pulp), six tablespoons sugar
(powdered), one saltspoon salt, one-half teaspoon orange ex-
tract, three eggs, one teaspoon butter. Beat yolks thick. Add
three large tablespoons sugar, and flavoring. Add the salt to
whites and beat stiff, adding gradually three large tablespoons
sugar. Put butter in chafing dish. Have hot water pan ready.
Add one-half the whites to yolk and put souffle in chafing dish,
cooking same as for omelette. When a delicate brown, put over
hot water pan. Let remain until well puffed, then spread over
center the orange pulp ; then spread over the remainder of the
whites. Cook until white is set. Two tablespoons sherry may
be added at the last.

OYSTER SOUP

Large Quantity : One large pint oysters, one large table-
spoon butter, two large tablespoons flour, one-fourth saltspoon
red pepper (Hungarian), one quart milk, one grate of nutmeg,
one saltspoon thin yellow lemon rind.

OMELET

Two eggs, two tablespoons milk, one saltspoon salt, one-
fourth saltspoon pepper, one teaspoon butter.

72
FANCY OMELETS

Add one of the following ingredients just before folding.
One tablespoon chopped parsley, one teaspoon finely grated
onion, three tablespoons grated sweet corn, three tablespoons
chopped ham, three tablespoons chopped chicken, three table-
spoons chopped veal, three tablespoons chopped mushrooms,
parboil and drain. Three tablespoons grated cheese, three
oysters, parboil and drain. Three tablespoons chestnuts,
boil and mash.

SWEET OMELETS

One teaspoon powdered sugar for each egg. Omit pepper.
Add just before folding : Three tablespoons preserves, jelly,
or marmalade. Fold and sprinkle with sugar.

PIGS IN BLANKETS

Wrap each seasoned oyster in a thin slice of bacon, and
fasten with wooden skewer. Saute in hot cutlet pan until bacon
is crisp. Serve on toast.

LOBSTER NEWBURG

Meat of one lobster, steam in one tablespoon butter.
Add three tablespoons sherry and cook five minutes. Blend
yolks two eggs, one teaspoon cornstarch. Add slowly one cup
cream. Pour cream mixture over lobster. Stir constantly
until thick and creamy. Add glass of brandy and serve.

SWEET FRITTERS OR "WONDERS."

Three eggs, one tablespoon sugar, one saltspoon mace,
two tablespoons rum or sherry, two tablespoons butter, two
cups flour. Chop butter with flour, beat eggs. , Add sugar and
flavoring, then flour. Roll out ver)^ thin. Cut in strips two
and one-half by one-half. Let dry for two hours, then fry in
deep fat. Powder with mixed sugar and cinnamon. Serve at
afternoon tea.

73
FRITTER BATTER

Oyster kromskies, clam fritters, apple fritters, orange frit-
ters, two eggs, one tablespoon oil, one cup flour, one-half cup
cold liquid. Stir seasoning into beaten yolk, add oil slowly, then
flour. Beat well and then set aside two hours or more. When
ready to use fold in stiff whites.

ALMOND ROCK

One pound finely powdered sugar, whites four eggs.
Meringue. Add one pound blanched ground almonds. Form
in small cones. Bake in very hot oven.

QUEEN FRITTERS

One cup hot water, four tablespoons butter, one large
tablespoon sugar, yellow rind one-half lemon. Boil together
five minutes. Skim out rind. Stir in quickly one cup flour.
Beat until dough does not adhere to spoon or pan. Cover and
set aside fifteen minutes to cool. Then work in five raw eggs,
one at a time. Drop by small spoonsful into hot fat. Serve
with liquid sauce.

CRULLERS

One cup butter, two cups sugar, four eggs, one-fourth tea-
spoon nutmeg, one and one-half teaspoons baking powder, one
cup milk, one-half teaspoon salt. Flour to form dough to roll.
Cream butter and sugar. Add beaten eggs and flavoring, then
flour with baking powder, alternating with the milk. Fry in
hot fat.

FROZEN SOUFFLE

. Eight tablespoons sugar, six yolks. Beat slowly over hot
water to a solid froth. Remove and cool. Mix in gently one
pint cream (stiff whip), one dozen lady fingers cut in small
pieces and dipped in sherry. Turn into wetted mold, bury in
ice, and salt for two hours. Serve in mold

74

DATE PUFF

Two eggs, one cup sugar, one-fourth cup butter, one-fourth
cup milk, one teaspoon baking powder. Flour for thin batter.
One cup dates (stoned, quartered, floured). Fill mufifin cups
one-half full. Steam twenty minutes.

SPANISH HAM

One tablespoon butter, one tablespoon fat from ham
(minced), two tablespoons bread crumbs, one tablesoon parsle}^
one-fourth saltspoon redpepper, one-fourth or one-half cup
sweet cider, Add butter and fat to chafing dish, when fat is
yellow add ham which has been sprinkled with pepper. Brown
both sides slightly, then add cider and simmer. Remove ham,
add parsely and bread crubs to absorb moisture in pan. Beech
nuts may be added.

SWEETBREADS WITH ORANGE SAUCE

Keep in iced water with one tablespoon vinegar for one
hour, parboil twenty minutes, return to iced water. Dry thor-
oughl}^; add to chafing dish one tablespoon butter. When
brown add' sweetbreads and brown. Remove and prepare
sauce: One tablespon butter, one tablespoon flour (brown),
one large teaspoon thin orange rind, two teaspoons orange juice,
one-half cup stock. One tablespoon orange marmalade may
be used.

SAUSAGE AND VEAL ROLLS

One-half pound sausage, one-half pound A-eal (minced
raw), one-half cup bread crumbs, one teaspoon celery salt; one
teaspoon lemon juice, one teaspoon scraped onion, one-half
saltspoon red pepper, one teaspoon chopped celery, one tea-
spoon chopped pickle. Mix together and moisten with white
of egg, make into small balls, brown in butter, coN'er one min-
ute. Ser\'e with horseradish sauce.

75
SPANISH EGGS

One cup stewed tomatoes, one teaspoon finely scraped
onion, one tablespoon butter, one saltspoon salt, one-fourth-
salt-spoon pepper, three eggs. Cook onion in hot butter, add
tomatoes. When tomatoes are simmering, break in three eggs,
lift with fork while cooking, so that the red, white and 3^ellow
shows in the dish. Flavor with three tablespoons catsup. Two
tablespoons chopped cold ham and one tablespoon parsley
may be added.

BRAINS WITH PEAS

Prepare brains as for sweetbreads; add to chafing dish
one and one-half cup peas with juice. When hot add the
brains and simmer ten minutes. Prepare cream sauce in hot-
water pan: One tablespoon flour, one tablespoon butter, one-
half teaspoon salt, one-half saltspoon pepper, one-fourth cup
cream. Add brains and peas to sauce and serve.

CREAMED DATES

One cup sugar, one-third cup water, boil to a thread about
eight minutes. Whites two eggs, beat till stiff. One saltspoon
cream tarter. Put a blanched almond in the centre of each
date, removing stone. When syrup is hot put in dates, ex-
tinguish flame, turn in the white of egg and stir rapidly until
creamy, then add two tablespoons sherry.

BACON AND LIVER SAUTE

One cup bacon, crisped, add one cup calf's or lamb's liver,
one teaspoon finely scraped onion. Cook until onion is a good
yellow, then add one tablespoon chopped parsley, two table-
spoons Tarragon vinegar. Serve on lettuce leaves.

76
FRIZZLED BEEF

One cup smoked beef (packed solid), one cup rich milk
or half cream, two level tablespoons butter, t^yo level table-
spoons flour, two eggs, one round teaspoon parsley, one-fourth
saltspoon pepper. Cover beef with one and one-half cup boil-
ing water. While water is boiling measure butter and flour
then drain beef. Make white sauce with one tablespoon butter,
add another tablespoon butter to beef and frizzle until it curls;
add unbeaten eggs to white sauce, then add beef. Add parsley
and serve.

PINEAPPLE PUFF

Whites three eggs, one-half saltspoon salt added to whites
when beating, one saltspoon cream tartar, one to three teaspoons
lemon juice. Fold in stiff whites three tablespoons pineapple.
Grease pan with butter and cook same as omelet. Serve with
whipped cream, sweetened and flavored with fruit juice or wine.
Three tablespoons syrup to one pint cream, two tablespoons
powdered sugar to one pint cream,

MISSISSIPPI STEAMBOAT POTATOES

One pint potato cubes, one level tablespoon finely chopped
onion, one level tablespoon butter, one tablespoon Tarragon
vinegar, one tablespoon parsley, one saltspoon 'pepper, one
well-beaten egg. Cook onion yellow in butter, then add po-
tato cubes which have been cooked in boiling salted water, one
tablespoon salt to six potatoes. When potatoes have absorbed
the butter, add the vinegar. Cover and steam a minute. Add
last parsley and beaten egg. Cook until egg is set.

TERRAPIN OYSTERS

One tablespoon butter, one teaspoon paprika, one salt-
spoon salt, one-fourth saltspoon pepper, two tablespoons celery,
two tablepoons fresh sliced mushrooms, eight oyster crabs.
Add to chafing dish; cover and cook fifteen minutes. Add
fifteen oysters and juice, one-fourth cup cream, one-half
glass sherry. Serve hot.

77
EGGS A LA JARDINIERE

Two tablespoons butter, two tablespoons mushrooms
minced, one saltspoon pepper, tw^o-thirds teaspoon salt, five
eggs. Toast. Put butter in chafing dish; add mushrooms and
seasoning, add beaten eggs and stir until set. Serve on toast.

LOBSTER NEWBERG

Meat of one lobster in one inch pieces, add three table-
spoons sherry and cook five minutes, yolks two eggs, blend
one teaspoon cornstarch, add slowly one cup cream. Pour
cream mixture over lobster. Stir constantly from sides to mid-
dle until thick and creani}^. Add glass of brandy and serve.

DEVILED TOMATOES

Four or six tomatoes cut in thick slices, sprinkle with flour,
saute in hot butter. Serve on hot platter with one tablespoon
following sauce on each slice: two tablespoons butter, one
teaspoon powdered sugar, one teaspoon drj^ mustard, one salt-
spoon salt, one-fourth saltspoon cayenne, yolk one-half boiled
egg. Cream the mixture and add one teaspoon chopped pep-
per, one tablespoon parsley, one tablespoon vinegar, one table-
spoon scraped onion. Slightly warm in pan and serve.

BEEFSTEAK A LA MODE

One pound steak one inch thick, two tablespoons butter,
three slices lemon, one-half cup stock or port wine, add butter
to pan: when melted add steak and lemon. Brown on both
sides. Add stock and cook slowly from five to ten minutes.
Add wine and serve.

CREAM LOBSTER

Meat one small lobster, one-fourth teaspoon salt, one-
fourth saltspoon pepper, one-half cup cream, one saltspoon
thin lemon rind, one tablespoon lemon juice, yolks three eggs,
one-fourth saltspoon nutmeg, one tablespoon butter. Put but-
ter in pan, add lobster. When hot add cream and, seasoning
add egg diluted with a little cream, stir rapidly until thickened.
Add lemon juice and serve.

78
CARAMEL PUDDING

One teaspoon butter, grease pan as for omelet, add one
cup caramel thick, made by caramelizing one cup sugar and add-
ing one cup boiling water. Add three slices toast cut in squares.
Cover well with the caramel. Prepare a custard and pour
carefully over top of caramel. Cover and cook till custard is set.
Custard: Three eggs, two tablespoons sugar, one cup milk,
one-half cup cream, one-half teaspoon vanilla.

OYSTERS FRIED IN BATTER

Prepare batter of three eggs, three tablespoons milk, one
tablespoon flour, juice of oysters, seasoning. Drop oysters in
batter. Saute in butter to a rich brown.

PORK TENDERLOIN WITH APPLES

Cut in small slices one-half inch thick, sprinkle lightly
with red pepper; add to the chafing dish one teaspoon butter
one teaspoon scraped onion. When onion is yellow add pork.
When a delicate brown, turn and cover with one bay leaf, four
apples (wiped, cored, cut in rings), one tablespoon butter
(sprinkle in small dots on top), two tablespoons sugar. Cover
and cook till apples are tender.

STUFFED APPLES

Eighteen Siberian crabapples; core out at blossom end,
forming cup. Make syrup of one cup water, one cup sugar.
Cook apples in syrup until tender, about one-quarter hour.

Cherried Cranberries: Take one-half pint cranberries,
one-half cup sugar, one-fourth cup water, cook ten minutes,
with chafing dish closely covered. When apples are cooked
fill cup with cherried cranberries. Whip one-half pint cream,
pile cream around apples. Garnish with Tokay grapes seeded-

79
MUSHROOMS

, Cover bottom of chafing- dish with olive oil; add one
pint murhrooms (hollow part upward), one teaspoon paprika,
one saltspoon salt. Cover closely for ten minutes to brown.
Serve on toast.

Braised Mushroons: Two tablespoons butter. Heat in
chafing dish and add thirt}^ medium-sized mushrooms, washed
arid peeled. Cook fifteen minutes, being careful not to burn
butter. Season and serve on toast.

EGGS WITH MACARONI

One-half cup milk, two tablespoons mushroom (cut fine),
one cup cold boiled macaroni, four eggs, well mixed. Stir
over boiling water ten minutes. Season to suit.

CHICKEN FILLET WITH ALMOND SAUCE

Two fillets of chicken (not fowl). For each fillet, two
saltspoons salt, one-fourth saltspoon pepper and cayenne, one
tablespoon olive oil, two tablespoons flour, one cup cream and
stock (equal parts), one-half cup thinly sliced almonds. Sprinkle
fillet with seasoning and spread with oil. When pan is hot
add fillet and turn when a delicate brown. Add flour and
while stirring gradually add the cream. When sauce is thick
add the almonds.

CHICKEN AND RICE SOUP

Two cups chicken stock, one cup milk or cream, one table-
spoon butter, one tablespoon flour or two tablespoons cracker
crumbs, one-fourth teaspoon celery salt, one hard boiled egg,.
one tablespoon Sultana raisins, one tablespoon chopped
almonds, three heaping tablespoons soft-boiled rice, four
heaping tablespoons finely chopped chicken, one-fourth
tablespoon lemon rind. Begin as for white sauce add-
ing ingredients in order given. When crackers are used
mix them with the cream and add last. When cream is used
omit butter. Season highly with salt and pepper.

80

STEAMED BANANAS

One cup boling water, one cup granulated sugar, one salt-
spoon yellow lemon rind, one small ba}^ leaf, six cloves, one
inch stick cinnamon, one-half lemon (juice), six under-ripe
bananas. Put sugar on with water and spices, cut bananas in
half then across, add bananas and separate in syrup. Cover
and cook till clear and soft. Add lemon juice before serving.
Serve with whipped cream, plus one-half cup powdered sugar,
one saltspoon cinnamon.

MOCK TERRAPIN

One cup dark meat of boiled chicken, two tablespoons but-
ter, one tablespoon flour, one-fourth cup cream, one saltspoon
salt, one-fourth saltspoon mace, one-fourth saltspoon cloves,
one-fourth saltspoon cayenne, one-fourth teaspoon Worces-
tershire, one hardboiled egg, one-fourth cup stock with
giblets, one-fourth cup sherry. Start as for white sauce. Add
sherry just before serving.

COMPOTE OF FRUIT AND RICE

One cup fruit mixture: Banana, orange, cherries, cinna-
mon and cloves; peaches and plums; pineapple, peaches and
green gages; two cups soft boiled rice, whites two eggs, six
tablespoons powdered sugar. One-half cup sugar for un-
cooked fruit. When syrup of fruit boils add fruit cut in small
pieces, add spice, etc. Beat whites stiff, adding powdered
sugar, then fold through rice. When fruit boils arrange souffle
of rice around edge of dish and cook until egg is set. Deco-
rate rice with angelica, cherries, or cherried cranberries.

JELLIES AND PRESERVES

Delectable dishes of preserved plums, and peaches and pears and
quinces together with bowls of milk and cream all mingled higgledj,
piggledy. — Irving's Sketch Book.

SPICED GOOSEBERRIES

Six pounds fruit, three pounds sugar, three tablespoons
cinnamon, three tablespoons cloves, one-fourth pint vinegar.
Boil half an hour. Mrs. J. Fulton.

SPICED GRAPES

Five pounds grapes, three pounds sugar, two teaspoons
each cinnamon and allspice, one-half teaspoon cloves. Pulp
grapes, cook and strain through sieve. Boil skins until tender,
add pulp, sugar, spices and vinegar to taste. Boil thoroughly

Mrs. Mason.

PRUNE JELLY

One pound prunes, water to cover, one-fourth box gelatine,
one cup sugar, one teaspoon vanilla. Wash prunes, soak over
night. In the morning cook in water in which they were soaked
until very tender; drain off liquor, seed the prunes, and cut
into small pieces with knife; put stones into liquor back'[on
stove, add sugar and gelatine previously dissolved in a little
cold water. Strain, add prunes and vanilla and turn into mold
to cool. Serve with sugar and whipped cream.

Mrs. W. C. Wilkinson.

CRANBERRY SAUCE

One quart cranberries, two small cups water, two large
cups granulated sugar. Cover and stew gently one hour.
Strain and mould. Contributed.

82

GRAPE RELISH

Ten pounds grapes, six pounds brown sugar, one quart
vinegar, one teaspoon each cloves, allspice, cinnamon, pepper
and salt. Separate pulp and skins. Cook pulp until seeds
are free and strain through a seive. Put all together and cook
one hour. Mrs. J. S. Carter.

Night.

PICKLES

'I warrant there's vinegar and pepper in it." — Shakespeare, Twelfth

FRENCH PICKLES
Let stand in weak salt water three days closely covered
then take weakened vinegar scalding hot and pour over three
mornings. It may be necessary to add a little vinegar each
day. Wipe them dry. Take a few small onions boiled soft and
drain; then to half-gallon vinegar add three tablespoons white
mustard seed and three tablespoons black mustard seed, three
of celery seed, a handful of juniper berries. To this vinegar
add one-fourth pound of ground mustard mixed in cold vine-
gar, two pounds granulated sugar. This is enough for three
hundred pickles. Add to the mixture one handful small green
peppers and a bottle of English chow chow. Let all this boil
down rich and pour over pickles in jars hot.

Mrs. Charles Allen Marsh.

GREEN TOMATO SLICED PICKLES
Select green tomatoes, slice thin, sprinkle salt over them
and let them remain all night. In the morning drain off the
water. To a gallon of tomatoes add two tablespoons of cloves,
two of pepper, two of allspice, two of cinnamon, two green
peppers chopped fine, two cups brown sugar, one cup grated
horseradish, one spoonful mustard. The spices should be
whole and tied in a cloth and scalded in the vinegar. Put in
the tomatoes, cook until tender. Cover well in the vinegar.

Mrs. D. a. Peirce.

TOMATO CATSUP
One peck ripe tomatoes, one cup salt, one quart vinegar,
one small teaspoon cayenne pepper, four red peppers, two
tablespoons mustard, six tablespoons cinnamon. Cook toma-
toes and pepper a little and strain through a sieve, then cook
all together one hour. Mrs. J. S. Carter.

84

CHILI SAUCE

One dozen large ripe tomatoes, four onions, two red pep-
pers. Chop these together fine. Two tablespoons salt, two
tablespoons brown sugar, one tablespoon cinnamon, three cups
vinegar. Boil one and one-half hours. Mrs. W. I, Getz.

SWEET PICKLED PEACHES

Peel one peck peaches; they should not be too ripe or they
will be too soft. Boil three quarts of vinegar, one cup of water,,
three pounds granulated sugar, one ounce mixed spices (taking
out most of the mustard seeds) and a few sticks of cinnamon,
and also a few cloves. Boil this mixture for half an hour then
add the peeled peaches and cook until tender and put inta
glass jars. Mrs- Ernest D. Burton.

CHOW CHOW

One large cauliflower, one quart green cucumbers sliced
legthwise, three dozen small cucumbers, two dozen small
onions. Soak cucumbers in brine two or three days and scald
the rest in strong salt and water. Add pepper, whole cloves,,
alspice and stick of cinnamon as you choose. Scald the fol-
lowing and when well mixed pour over the pickles: Two and
one-half quarts vinegar, two and one-half cups brown sugar,
one-half cup flour, six tablespoons ground mustard. Bottle
in wide-mouthed bottles or glass cans. Seal.

Mrs. O. S. Bass.

WATERMELON PICKLE

Prepare rind and let stand in salt and water over night.
In the morning boil in clear water till tender; five minutes be-
fore taking up add one teaspoon pulverized alum. Take up
and drain well. Make syrup of six pirvts sugar, three and one-half
pints vinegar. Tie up spices in a thin bag and put into syrup.
Put in the rinds, boil gently one hour and seal in jars.

Mrs. H. G. Walker.

GREEN TOMATO PICKLE

Eight pounds green tomatoes chopped fine, four pounds
light brown sugar, and boil three hours. Add one quart vine-
gar, one teaspoon each mace, cinnamon and cloves. Boil fif-
teen minutes. Mrs. Mason.

CHOW CHOW

One peck green tomatoes, one cabbage, one-half dozen
onions, one-half dozen peppers (seeded), one-half pound mus-
tard seed, one tablespoon dry mustard, one tablespoon black
pepper. Chop the tomato fine, put into an earthen vessel, and
stew gently with a cup salt allowing them to stand several
hours to draw out juice. Chop cabbage and pour over it scald-
ing water, drain in twenty minutes. Over the mixture pour
three quarts scalding vinegar. Ready for use in one week.

Mrs. F. J. Miller.

RIPE TOMATO PICKLES

One cup chopped celery, six medium-sized onions, one cup
sugar, one-half cup salt, two ounces ground cinnamon, one
ounce each white mustard seed and black pepper, one peck
tomatoes. Mrs. Le Roy Hill.

CANDY

"As the last taste of sweets is sweetest last."

— Shakespeare, Richard ii.

PLANTATION DROPS

One cup molasses, one cup sugar, one-half cup water, two
tablespoons vinegar, butter size of walnut. Boil until brittle in
cold water. Cool just a little and add one-fourth teaspoon es-
sence peppermint. Pull on hook If possible until light colored.
Cut in small oblongs and dip in powdered sugar.

Miss Grace Peabody.

FUDGES

Let two cups sugar, one cup milk, one-eighth pound
Baker's chocolate, and one fourth cup butter come to a boil,
then stir continually until done. This may be determined
by pouring a little of the candy out into cold water. If it
hardens enough so that it can be worked into a soft ball it is
done. After taking off the stove stir until it thickens,
then add a few drops vanilla and pour into a buttered pan.
Chopped nuts or coocanut may be added. Cut into squares.

Miss Mary Chandler.

FUDGES.

Three cups granulated sugar, one cup milk, one teaspoon
butter, one fourth cake Baker's chocolate. Boil till gummy in
cold water then beat in a pan of cold water and pour into but-
tered pans to cool. Mrs. H. E. Slaught.

PEANUT BRITTLE

Put four cups granulated sugar into a dry granite pan.
Melt over a slow fire, stirring all the time. When it is all
smooth add one cup finely chopped peanuts. Pour the candy
into an unbuttered pan to cool and then break into small
pieces. Miss Chandler.

87

CREAM TAFFY

One pound granulated sugar, one teaspoon butter, one
tablespoon vinegar, water to wet thoroughly. When the mix-
ture boils add one-half teaspoon cream of tartar mxied in
cold water. Boil until it is brittle when tried in cold water.
Pull over a hook, adding vanilla to taste.

Miss Grace Peabody.

CANDIED WALNUTS

One cup C. sugar, one of granulated, one-half cup water.
Boil until it is very brittle in cold water. Do not stir at all.
Have a pound of walnuts cracked and halved, then put them
into candy a few at a time and remove them with the sharp
point of a knife. Put them on a buttered plate or marble slab
and let them get very cold.

. Miss Grace Peabody.

PEPPERMINT DROPS OR WAFERS

Two cups granulated sugar, one-half cup boiling water. Let
boil hard four minutes. Take off, stir in a tablespoon con-
fectioner's sugar and four drops peppermint, drop on greased
paper and let cool. Any flavor may be used. Stir all the
time until cool enough to drop. Mrs. Jennings.

OPERA CARAMELS

Two cups confectioner's sugar, one cup half milk half
cream. Take care not to stir until after it has boiled. Boil
until it makes a ball in cold water, then beat as rapidly as pos-
sible, and add two teaspoons vanilla or one-third cup finely
grated chocolate. When too stiff to beat longer work with
hands like dough until it is perfectly smooth, then flatten it
out and cut into caramels. Miss Grace Peabody.

CHOCOLATE CREAMS

White of one egg, same amount of water, one-half tea-
spoon vanilla, then put in confectioner's sugar until it is stiff
enough to handle. Make out into little balls and let stand for
a few minutes, then dip in melted chocolate.

Miss Burton.

FRENCH CREAMS

Use half as much water as granulated sugar. Boil until it
strings, but take it off the fire the instant it does. While it
boils keep the edges clear of sugar by rubbing with a wet cloth
tied around a stick. Pour the syrup out upon a marble slab.
Let it cool a little and then stir until it is white and creamy.
This cream is called "foudant" and may be made up into dif-
ferent kinds of candy. English walnuts or candied cherries
may be put on top of each candy, almonds are generally
blanched and covered with the cream. Miss Chandler

COCOANUT BALLS

Cocoanut balls are made by adding dessicated cocoanut
to the foudant described in the preceeding recipe. Roll into
balls and dip in granulated sugar. Miss Chandler.

CHOCOLATE CREAMS

Make the foudant as for French creams into round or
conical shapes. Melt Baker's chocolate over steam; push a
broom-straw into each cream shape, and holding it by the two
ends of the straw dip it into the chocolate, making a thin coat-
ing. The chocolate dries almost immediately and the creams
are covered unbrokenly all over. ' Miss Chandler.

STUFFED DATES

Remove seeds from dates then stuff with nuts, which may
be chopped or otherwise. If chopped, firmly pinch dates to-
gether, then roll in granulated sugar.

Miss Mary Chandler.
L.ofC.

SALTED ALMONDS
Blanch nuts by placing them in boiling water until 'skins
ifeadily peel off, then put into a pan with butter and salt and
brown, stirring often to prevent burning.

Miss Mary Chandler.

FINE CREAM CANDY

To four cups of granulated sugar add three tablespoons of
glucose and one cup boiling water. Cook on a hot fire until it
will make a soft ball in cold water. Remove from fire and
beat until stiff enough to mould. Roll into balls and put on
these nuts or cherry, or use as stufifing for dates. Flavoring
and coloring matter should be added while the mixture is be-
ing beaten. Cocoanut may be used, making a cocoanut candy
or the candy may be used as a foundation for chocolate creams.
Care must be taken in the use of glucose, as too much makes
the candy pasty. Miss Whittlesy.

BUTTERSCOTCH

Four cups brown sugar, one-half cup of butter, one cup
of water. Boil until it strings or is brittle when tried in cold
water. Do notstii. Add a little vanilla. Pour on a marble slab
or into a pan set in cold water. Miss Chandler.

PATTIES

One pound powdered sugar, six tablespoons of water,
pinch of cream tartar, eight drops of oil of peppermint or win-
tergreen. Take out spoonful of dry sugar and put in cup and
mix oil and cream of tartar with it. Put the water with rest of
sugar and cook until it threads then add the mixture from cup
and stir until creamy. Drop from end of spoon on to buttered
papers. Miss Burton.

WALNUT CREAMS

One cup C sugar, one cup granulated, one cup milk, butter
size of an egg, one small cup chopped walnuts. Let sugar and
milk come to boil, add butter. Let boil till it will make ball
in cold water, remove from fire, add nuts and one teaspoon
vanilla, beat a few minutes and pour onto marble slab. Flatten
and cut into squares. Miss Grace Peabody.

90

VINEGAR CANDY

Three cups white sugar, one-half cup water, one-half cup
vinegar, butter size of walnut. After it begins to boil stir con-
tinually until it strings when dropped from spoon. Pour out
on buttered plates until cool enough to handle then pull until
white. Miss Chandler.

MOLASSES TAFFY

One and one-half cups sugar, one and one. fourth cups mo-
lasses, one-half cup water, one tablespoon vinegar, one table-
spoon butter. Do not stir more than necessary to keep from
burning. Boil until it strings when dropped from spoon, add
pinch of soda before pouring out on buttered plates. When
cool enough to handle place on hook and pull to a bright yel-
low color. Pull out into long strips and cut into small pieces.

Miss Chandler.
POPCORN BALLS

Boil one pint molasses for twenty minutes after it begins
to boil. Pour it over six quarts popped corn. Wet the hands
in cold water and form the mixture into balls. This makes
tnenty large balls. Miss Chandler.

MAPLE FUDGE

Over one pound cake of maple sugar chopped into small
pieces pour enough hot water to cover. Add one-half cup
granulated sugar, butter size of egg. Stir constantly. When
boiling add slowly one cup milk. Cook until by dropping in
cold water it can be moulded with the fingers then remove
from fire and beat until very thick. Pour into buttered pans.
Nuts may be added to this. Miss Whittlesy.

"CHAIN-'O-LAKES CANDY."

Granulated sugar three pounds, two cups rich cream, one-
half cup water, one heaping tablespoon butter. Stir
these together in the cold. Boil twenty or twenty-five
minutes. Don't stir on stove. Flavor to taste with va-
nilla. Pull until white. Allow to cream twenty minutes or
half an hour. Contributed.

SUNDRIES.

"Get me some repast, I care not what so it be wholesome food.

— Shakespeare.

CHEESE BALLS

Three Neufchatel cheeses or one Waukesha cream cheese^
one-half pound nuts, almonds or walnuts with shells or about
one-third pound shelled. Chop the nuts quite fine and mix
cheese and nuts with a spoon. Mould into balls the size of
small walnuts. They improve on standing twenty-four hours.

Mrs. Baxter.
CHEESE SOUFFLE

Put two tablespoons of butter in a saucepan, add one heap-
ing tablespoon of flour. When smooth, add one-ha-lf cup of
milk, one-half teaspoon of salt and a few grains cayenne. Cook
two minutes. Add the yolks of three eggs well beaten and
one cup grated cheese. Set away to cool. When cold
add the whites beaten to a stiff frpth. Turn into a buttered
dish and bake twenty-five or thirty minutes. Serve immediately.

Mrs. a. H. Cole.

CHEESE STRAWS

Two tablespoons flour, three tablespoons grated cheese, a
little cayenne, a little salt. Use enough egg to moisten to. a
stiff dough. Roll our thin and bake in a moderate oven.

Mrs. LeRoy Hill.

BAKED OMELET.

Stir a tablespoon of flour into a little milk and make a
paste. Cook a little. Add a teaspoon of butter and pepper
and salt to taste. Beat the whites and yolks of six eggs separ-
ately. Stir the yolks into the paste and add one-half teaspoon
of baking powder and then the whites. Grease a frying-pan
on the stove, pour in the mixture and leave on stove until it
sets. Finish in moderate oven. Test by opening a place with
a knife blade. Fold over and turn into a hot platter. Serve
immediately. Mrs. Carey.

92
BIRDS NEST OF EGGS

Toast rounds of bread and dip in hot cream salted. For
each round beat to a stiff froth the white of one egg slightly
salted jleaving each yolk in its shell. Heap the white on the
round of toast. In a depression made in the center of each
heap put a lump of butter. On this put a yolk dusted with
salt and pepper. Bake in oven till yolk is done and white
slig-htly browned. Serve immediately.

Mrs. Ella M. Burns.

OMELET

Take the crumb of slice of bread', soak it in hot milk, beat
whites of four eggs to a stiff froth, mix the bread with all the
milk it will absorb, no more, into a paste, add the yolks of eggs
with a little salt. Set the pan on the fire with an ounce of
butter. Let it get very hot then mix the whites of the eggs
with the yolks and bread lightly. Pour into the pan and move
about for a minute; when brown underneath put in the ov^n
until the top is set. Mrs. C. M. MacLean.

FRUIT PUNCH

Boil together for five minutes, one pound of sugar and one
and one-half cups water. Skim and cool. Add one and one-
fourth cups Ceylon tea, one pint of syrup drained from canned
strawberries, one cup lemon juice, one and one-half cups orange
juice and one quart of grated pineapple. Cover and let stand
for one hour; strain and add ice water enough to make six
quarts. Add one quart Apollinaris water and serve, dropping
on surface a few strawberries, candied cherries or bits of pine-
apple. Mrs. a. H. Cole.

93
NUT SANDWICHES

Four hard boiled eggs chopped fine or put through a
press, one cup of English walnuts chopped, stir together
until moist with the following dressing: Two cups sweet cream
one cup vinegar, two tablespoons cornstarch, two tablespoons
sugar, one tablespoon dry mustard, four eggs, yolks and whites
beaten separately. Mix all dry ingredients together, put in
yolks of eggs, pour in hot milk and vinegar slowly and cook
until like custard. Stir beaten whites in after the custard is
removed from fire, set in a dish of cold water and stir until
cold. Use double boiler. This dressing will keep some time.

Mrs. J. Fulton.
HORSERADISH SAUCE FOR SANDWICHES

One-fourth cup butter, four even tablespoons cream, one-
half even teaspoon Tarragon vinegar, one-fourth teaspoon
salt. Cream the butter, add the other ingredients.

Miss Shervv^in,

Boston School of Housekeeping.^

PRUNE SOUFFLE

Whites of five eggs, one-half cup chopped prunes, one-half
cup sugar. Cook the prunes, seed and chop very fine without
the juice. Put a pinch of salt into eggs and beat very stiff,
add the sugar gradually beating all the time. Then add the
prunes a little at a time. Put all into a granite pudding dish
which has been greased and bake in a moderate oven about
twenty minutes, or until set. Serve with whipped cream.
Chopped apples or peaches may be used instead of thc-
prunes. Miss Culton.

tGGFFEE

K^ .'NFORTto ROASTER & ("A"" ^'' *^

,ChaSe > Sa>8orm>

s5^^-^ B o s T o Nj;;_^,'>":

BEVERAGES

RASPBERRY SHRUB

Take any quantity of berries red or black. Cover with
vinegar and stand over night. Cook until well heated through,
then drip, not squeeze, through a bag. Add the same quantity of
sugar as juice and cook until sugar is well dissolved. Skim
and bottle. It will not ferment.

Mrs. a. G. LESTER.

GRAPE SHRUB

Wash the grapes and put them on to cook with just enough
water to cover them. When the skins are well broken strain
off the juice through a cloth or fine colander. Add to the juice
enough sugar to make it fairly sweet, bring to a boil and can

Miss Chandler.

RULES FOR BREWING COFFEE

Use one part coffee (Chase & Sanborn's "Seal Brand") to
six parts water — i. e., to one cup even full of dry ground
coffee, use six cups of water. Heating (not burning) just the
required quantity of coffee (roasted berry or ground) for each
batch, immediately before brewing, by placing in a pan in the
oven, stiring gently, will greatly improve the aroma and fra-
grance. Have your coffee ground as fine as ordinary granu-
lated sugar, or so that the large particles will not exceed in
size the head of a pin.

Place in the pot your coffee and pour boiling water on it.
Be sure the water is boiling. Then allow the entire contents to
boil five minutes, (not longer). As soon as brewed, clarify
with the white of an egg dissolved in small amount of water,
and to render the coffee liquor absolutely free from floating
particles strain through fine flannelette cloth into the table cof-
fee pot. Serve as soon as these directions are completed. A
delay of fiifteen minutes will allow much of the aroma and fla-
vor to escape.

The above rules apply to the making of coffee in the plain
old fashioned cylinder coffee-pot.

ADDENDA

PIE-CRUSTS AND PANCAKES FOR DYSPEPTICS.

One and one-fourth cups each of sifted almond meal and
pastry flour: salt and one-third cup water. Have all ingredi-
ents as cold as possible. Mix the meal, flour and salt, add
water, and roll out without kneading. This is a rich, tender
crust, but less almond meal and more flour also give good re-
sults. A good crust- can also be made of the almond paste
used for macaroons. These crusts can be easily digested when
lard and butter crusts cannot be eaten.

Mrs. Kate Nuding.

PANCAKES ON SHREDDED WHEAT BISCUITS

Four eggs, two pints sweet milk, five and one-half shred-
ded wheat biscuits rolled and sifted, one and one-fourth cup
entire wheat flour and one teaspoon salt. Beat eggs very light,
add salt, crumbs and flour^ Mix well and add the milk a little
at a time; beat well. If the flour, which maybe white if pre-
ferred, is nicely brown first, a confirmed dj^speptic need not;
fear to eat these cakes. Rolled and sifted granose may be
used in place of the shredded wheat biscuits — a cup and one-
half being required for above rule. It is well to brown lightly
a quantity of flour and keep it closely covered. It can then
be used usually in place of ordinary flour in cooking, though
of course it is not necessary where the family's digestions are
unimpaired.

DATE CUSTARD FILLING FOR PIE

Remove the seeds from one pound dates, cover with water,,
boil until tender and press through colander. Stir in two
beaten eggs, two tablespoons cornstarch or flour and one quart
new or unskimmed milk. Prepare a crust as for custard-pie.
This will make two pies, Celia A. Cole.

INDEIX

Addenda gg

Advertisements 98-114

Beverages 95

Bread _ _ 35_39

Candy 86-90

Cakes, Cookies, etc 41-52

Chafing Dish _ 71-80

Dressings ...: ' _ 29-34

Fancy Cookery 71-80

Fish ._....__.: __, ii_iQ

Frozen Dainties 67-70

Introduction 3

Jelly- -- 81-82

Meats 17-22

Marketing _ 5

Oysters. _ ; ii_i6

•P'cl^Ies 83_85

Preserves 81-82

Pies :._. 53_56

Puddings __ 57_65

Sauces 1 7-22

Salads 29-34

Salad Dressings 29-34

Sundries 91-93

Soups _ _ 7_2 0

Things to Remember ....23-24

Vegetables. ._ 25-28

The women of the Hyde Park Baptist
Church wish to thank the following firms
who, by their advertisements, have made
the publication of this book possible:

Silver Burdette & Co.
P. A. Lindblad
A. J. Sachtleben
Borden's Milk Co.
Lester B. Jones

A. N. Warner & Co.
Widmann

B. J. Parker
M. L. Brennan
Frederick F. Bowen
Mrs. F. K. Colby
Carr Bros.

South Park Storage &

Commission Co.
M. L. Parker
Henry C. Malzen
Walsh

Herzka Bros.
Holland's Pharmacy
Parker Bros.
W. L. Robinson
The Hoops Tea Co.
Chicago Grocery Co.
F. Leonard
Jas. E. Maloney

The Winde

H. D. Hess

American Market Co.

A. McAdams.

G. W. Show's Bakery

J. H. Kintz

Black Bros.

Wheeler & Wilson

William Sachen

Arm & Hammer Brand

Soda
C. G. Lines & Co.
C. H. Rice
J. H. Wilkes
J.J.Gill .
Jackson Park Cash Mar-
ket
University Express
Dwight's Cow Brand

Soda
C. H. Diehl
Nagle Sisters
W. S. Martin
Hannah M. Hart
H. F. Eggers
Chase & Sanborn
rmere Press

XHniver8(t'2 l^ipress ®ffice

LAKE

STEAMBOAT

TICKETS

and
MONEY
ORDERS

FOR SALE
^^

Accurate
Railway
Information

BAGGAGE

EXPRESS MATTER

AND FREIGHT

HANDLED PROHPTLY AND
AT REASONABLE RATES

Qobb ftym, ■^be XHn'versftg ot dbtcago

THE HOOPS TEA CO.

FOR THE BEST TEAS AND COFFEES

AS GOOD TOMORROW
AS THEY ARE TODAY

35 J 3 HALSTED STREET

TELEPHONE YARDS 875

W. S, MARTIN

Plumber
and
6a$ fitter

special attention to
all kinds of repairing

450 East

Fifty-Fifth
Phone Street

Oakland 780

C* G* Lines & Co*

HrtistlC

Old

frames

re-gilded

picture

Passe-
par-touts
a specialty

dFtamlng

2J4 East 57th Street

320 Fifty- Fifth Street

One door east of post office

Correct and reliable. Best
cloths for suits, trousers and
overcoats always on hand

Mal6b

We are in touch with
the latest novelties
and importations of
leading stjles.
Ladies who appreci-
ate the latest should
not miss calling at

274 55tb St 366 m^ $1

MRS. F. K, COLBY

Ch

Classes in

ina

Painting

ORDERS TAKEN FIRING DONE

6141 GREENWOOD AVENUE

Frederick F. Bowen

Piano Cuner and
Repairer

5406 Kimbark Avenue

REFERENCES

Hallet & Davis Co., Piano Mfrs,
Schaff Bros. Co., Piano Mfrs.
The l?'lajton Lyceum Bureau
A. J. Goodrich, Musical Author and
Theorist

mr. Cestcr Bartklt ]one$

TENOR

580 E. Sixtieth Street

Recitals

Teaching

You are invited to visit and inspect

1. Ques.: Where can I be best

at any time the improved work-

fed?

rooms of the consolidated

Ans.: At home.

and enlarged business
of

2. Ques.: And best clothed.?

Ans.: At

G. W. Show's Bakery

fierzka Dm.

246-48 55th St.

Tailors

Removed to

We -wish you to see that our rooms,

U5 Fifty-third St.

utensils and workmen are clean and
that our goods are made from the

Cleaning and Pressing

purest and best of materials.

Orders called for and delivered

FOR PURE FOOD GO TO

P. A. LINDBLAD

H. D. HESS

Practical

Painter

5436-38
LAKE AVENUE

and
Paperhang'er

DEALER IN

Staple and Fancy
Groceries

QRAININQ AND CALCiniNINQ

Estimates Furnished
Tel. Oak. 136

Residence 5616 Jefferson Ave.

Telephone Oakland 693

247 E. 57th St.

B. M. PARKER

L. A. PARKER

PARKER BROS.

Livery and Boarding Stables

5317-5323
Lake Avenue

Carriages furnished at short notice.

Cabs to all depots

Telephone Oakland 1246

Call up Oakland J 243

OFFICE OF

m. L Robinson
Coaieo.

5229 Lake Avenue

WHEN YOU WANT COAL
QUICK FROM
LARGE STOCK

M. L. BRENNAN

fine
millinery

23J FIFTY-FIFTH ST.
CHICAGO

James E* Maloncy

UPHOLSTERING
DRAPERY AND

SHADE WORK

MATTRESS RENOVATINQ

Carpet cleaning, lay-
ing, and renovating
on floor. Furniture
packed for shipment.

Estimates Cheerfully Given

Tel. Oak. 206 212 E. Fifty-fifth St.

midmanns

LEADERS

IN GOOD THINGS

TO EAT

TWO STORES

53rd St. and
Lake Ave.

47th St. and
Lake Ave.

3Bor6en*6

CONDENSED
MILK

FLUID MILK

Cream and Buttermilk

All bottled in the
country

Borden's Condensed Milk Co.

627-633 E. 47th St.

Carr Brothers

DEALERS IN

TINWARE HARDWARE

HOT AIR FURNACES

HOUSE FURNISHING GOODS

CROCKERY and GLASSWARE

5311-13 Lake Aventte

^mwawwsss&jfl^i^

Soutb PiirH
Storiige 2ii)^
GoiQiQJssioQ
Co.

5650-52
liMt Ave.

5 Wheels rented, repaired
ffi and exchanged

]§ Furniture bought, sold on

ffi commission or exchanged

£ Separate rooms for storage

H PackingjShipping, expressing

£ TEL. OAKLAND 464

AVOID BULK SODA

Bad Soda Spoils Good Flour.

"Pure Soda-the Best Soda* comes
only in Paskaqes

Bearing trade Mark; ARM and HAMMER.

It costs no more than inferior package Soda
—never spoils the flour— always keeps soft.

Beware of Imitation trade marks and labels,
and INSIST ON PACKAGES

bearing these words—

SOLD BY GROCERS EVERY WHEl^E.

Write for Arm and HaiTirtier BooK of Valuable Recipes- KRKE.

Umptint J J

is tbe li

Bt'amp of ^

Superlorttis ^

THE HYDE PARK
CUISINE WAS

PUBLISHED

tl)c Ulindcrmcrc Press

5648=50
©tons Hslani Bve.

PRINTERS PUBLISHERS
BINDERS

ffl WPIPIEPnSSwW W wKwPmiJhSWBB

JACKSON PARK
CASH

MARKET

Nick Johansen, Prop.

HIGH GRADE MEATS

Poultry and Game
Fish and Oysters

266 E. FIFTY=SEVENTH ST.

BLACK BROS.

IMPORTERS OF

Teas

and

Coffees

Agents for the famous Fatfst
Mocha and Java Coffee

Satisfaction insured
or money refunded.

J277-279 EAST 57th STREET

A. N. WARNER

C. H. BRANO

J\. n. Earner $ go.

Dry Goods

and

men's
f urnisbings

Tifty-tbird St. and Cake Jloe.
ebicago

GELATIN CREAM TARTAR

The real purity and strength
are represented incur

Plavwlng Extracts

Without the addition of anj
artificial or foreign products

J. J. GILL

Cbeipist iiDi Fb&rmaicist

2^4 E. 57th St.

Telephone Oakland 175

BORAX AMMONIA SODA

C. H. Rice

HARDWARE

249 E. 57th St.

Tel. Oak. 464

COMPLETE LINE OF KITCHEN
UTENSILS

Including Pearl Agateware, Tinware,
Oil and Gas Stoves, Wash Boilers,
Wash Tubs, Wringers, Wash Boards,
Pails, Brooms, Mops, Scrub Brushes,,
Dusters, in fact everything needed in
the kitchen.

PRICES RIGHT

Henry C. Malzen

Groceries

and

meats

We keep wp the quality
We keep down the price
You should trade with us

11 7- 1 1 9 E. 53d St. N. E. Cor. Lake Ave.

Telephone Oakland 691

TEL. OAKLAND 718

A. Mc Adams

FLORIST

GREENHOUSES

Cor. 53rd St. and Kimbark Ave.
Chicago

r-r% -U f Is it not a fact that )'ou do your Sewing in the

1 o nousekeepers ^STd?i"ed?''"'''^' ""''^ '"^ ^''

Labor and Time Must be Saved

You cannot afford to Sew by hand, neither should your life be burdened with a slow-sewing and

hard-running Sewing Machine.
ARE YOU AWARE that The No. 9 Wheeler & Wilson is the lightest running lock-stitch Machine
in the world?

YOU CAN SAVE one day out of every three by
using the "No. 9," for it
sews one-third faster than any vibrating shuttle
Sewing Machine made.

WHEELER & WILSON MFG. CO., 82 and 80 Wabash Ave,

NOTARY PUBLIC

TEL. OAK- 136

B, J. Parker

REAL

ESTATE
LOANS
RENTING
INSURANCE

247 Fifty=seventh St.

NAGLE SISTERS

Tine Tee Creams
and Ices

GENERAL CATERING

Tamily trade
a Specialty

102 Oakland 2J5 E. 57th St.

Milk

I tell Milk from my farm at
Union, Illinois, certified by
State Board of Live Stock
Commissioners to be free
from tuberculosis.

F. Leonard

5314

MONROE

AVE.

HANNAH M. HART

LADIES' HAIR DRESSING
and MANICURING PARLORS

. 242 55th St., Pullman Bldg.,
Hyde Park

Open evenings
'til 8

Telephone
5832 Drexel

CHICAGO GROCERY CO.

280 E. 55th St.

EVERYTHING FIRST CLASS

Tel. 542 Oak.

ARTHUR NUTTALL, MGR.

M. L. PARKER
D.RV GOODS

FURNISHINGS

312 East 5STh Street
Cor. Monroe Ave.

BUTTERICK PATTERNS
MENTHOL TOOTH POWDER

ANTISEPTIC

Preserves the gums and
beautifies the teeth

For sale bj

JOHN & W. E. HOLLAND

55TH St. and Madison Ave.

A. J. SACHTLEBEN
BOOTS AND SHOES

Repairing on short notice

290 East Fifty-fifth Street
and 6304 Cottage Grove Avenue

EGGERS

FOR

QUALITY

THE BEST IS NONE TOO
GOOD FOR YOU "

EGGERS

FOR
QUALITY

To obtain good results in trying the
recipes in tiiis book use only the
best materials. To be posi-
tive you are receiving
such goods buy of a
reliable dealer

H. R EGGERS

FINE

Groceries and Meats

Corner Madison Ave.
and 55th St.

No sidewalk

display exposing edibles

to the mercy of wind, dust

and rain. No alluring signs, but

Honest Goods at Honest Prices

Chase & Sanborn's ''Famous" Boston
Coffees

Tel. Oak. 88

EGGERS

FOR

QUALITY

TO LIVE WELL^EAT
THE " BEST"

EGGERS

FOR
QUALITY

See nie for

5. 1b, 1kint3

estimates on

all kinds of
Interior

Jackson

Decorating"

Park

Paper
Hanging-

Stables

Tinting"

Painting and

273 Bast 57tb Street

Hard Wood

Helepbone 552 ©aftlanS

Finishing

C_7

Chicago Beach

J. H. WILKES

Del Prado

Cor. 55th Street and

Hyde Park

Ridgwood Court

Windermere

Livery

C. H. DIEHL

AMERICAN

C^rpeoter \j)i

MARKET CO.

Bailder

George C. Pape

Manager

Screens, Storm Doors and Sash

made and Repaired. Glass and

282 E. 55th Street

Glazing. Estimates furnished on

all kinds of carpenter work. All

orders for jobbing promptly at-

Choice meats of all kinds ■

tended to.

Poultry and game in season

SHOP

401 E. 57TH STREET

REAR

Tel. Oakland 542

SOUTH PARK

D WIGHT'S Cow Brand

kOW
PRICE.

ESTABLISHED

To avoid 'disappointment, insist upon having COW BRAND

in original packages, and don't be put off with cheap, inferior

substitutions. n i_ tn • i^^ v z^- ivi n i

John uwight & Co., /Nsw york.

',oai, Send address for Cow Brand Cook Book— Free

"Zht morld and m People"

These awakening books give Geography an absorbing interest. Maps, bound-
aries, and cities seem alive as the pupil reads these graphic descriptions of countries
and peoples. Behind the map a real world arises, tangible and bright hued.

INTRO. PRICES

Book I. First Lessons. i6o pp 36c

A pleasing and simple introduction to the series.

Book II. Glimpses of the. World. i6o pp 36c

A happy title which opens the door to the world at large.

Book III. Our Own Country. By Minna C. Smith. 222 pp — 50c

Full of bright descriptions and pictures of our own land.

Book IV. Our American Neighbors. By Fanny E. Coe. 332 pp. 60c

About the other countries and peoples on this hemisphere.

Book V. Modern Europe. By Fanny E. Coe. 404 pp. 60c

It is of the people themselves, rather than of the more hackneyed topics, that
this captivating volume treats.

Book VI. Life in Asia. By Mary Cate Smith. 334 pp 60c

From sunny India to arctic Siberia, from Palestine to Japan, the chapters flow
on with unflagging interest.

Book VII. Views in Africa. (Complete.) By Anna B. Badlam. 450 pp 72c

Parts I. and II. (separate) 284 pp. Each 48c

Stories of intrepid explorers, of trackless forests and their savage inhabitants,
of the opening of this continent to white men, and the growth of modern States.

Book VIII. Australia and the Islands of the Sea. By Eva M. C, Kellogg.

450 pp_ 68c

Descriptions of the Philippines, Cuba, and Porto Rico and Hawaii, as well as
other great island centres of life and power, make this volume most timely.

Book IX. Hawaii and Its People. By Alexander S. Twombly. 384 pp 68c

A comprehensive and up-to-date narrative of our new possessions, just from the
author's pen. Heroic legends, authentic history, and present conditions are
graphically presented andfprofusely illustrated.

Circulars of these books, together with our catalogue of edu-
cational publications in all branches, sent free. Sample
copies sent on receipt of introductory price.

Silver^ Burdett & Company^ Publishers

Boston New York Chkagfo

IWAY 15 1900

LIBRARY OF CONGRESS

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