Full text of "The just-wed cook book"

Juat-Urti
dunk look

We may live without poetry, music and art;
We may live without conscience, and live

without hearts;
We may live without friends, we may live

without hooks;
But civilized man cannot live without cooks.

-OWEN MEREDITH.

A Present

from

The Merchants of Reno, Nevada

1917

\GRICI "T JRF

evada Credit Co.

The Leading Home Furnishers
of the State

WE JILWA V5 SELL FOR LESS

CASH or CREDIT

Everything Homes

in Furnished

Furniture Complete

and ^ :; J for Cash

Home or Small

Furnishings Weekly

of Quality or Monthly

and Payments.

Dependability. I iUm w

Give Us l|| Guarantee

a Trial. to Please.

GEO. PYATT
Prop, and Gen. Mgr.

We make a specialty in furnish-
ing homes for Newlyweds.

Cor. Fourth and Virginia Sis. T^eno, Nevada

(Eook look

TV7/5 BOOK is presented free
* to the Bride and Groom, with
the compliments of the Advertisers
therein, who ma^e such presentation
possible. We, recommend them in
their respective lines and they will
accord you the fairest /n</ of
treatment. Your patronage will
be highly appreciated by them.

Look f r the Directory with
new recipes. It will be mailed you
monthly, free.

Compiled by E. RKIESSLINQ
Published by

The Just -Wed Cook Book Co

RENO, NEVADA

THE JUST-WED COOK BOOK

Before

-AN;

After

Marriage

Let Quality Be Your Slogan

As it is the Cheapest in the End

This store specializes in
QUALITY Merchandise

La Vogue Suits

Gossard Corsets

Mdmme. Mariette Corsets

Radmoor Hosiery

Waists

Neckwear

Etc.

You will find our Prices as low, considering UNIQUE
QUALITY will permit, Our Cash Basis enables us to offer
unusual Values at all times.

Phone
661

135 VIRGINIA STREET

Reno
Nevada

AOKlLULTURt

THE JUST-WED COOK BOOK

A&fte,

CONTENTS

Page.

Bread, Muffiins, Bolls, Fritters, Waffles, etc 11 to 19

Cakes 23 to 32

Candy 94

Eggs 82 to 84

Fillings, Frostings, and Icings 33

Fish 63 to 66

Household Hints 98

Ice Cream, Ices and Frozen Dainties 44

Index to Advertisements 4

Jams and Jellies 91 to 92

Pickles and Spiced Fruits 89 to 90

DIAMONDS

WATCHES

RINGS

LAVALLIERES
CHAINS

Watchmaker

Jeweler

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1592 RENO. NEVADA

Pies 40 to 42

Puddings 34 to 38

Poultry and Game 67 to 69

3auces for Puddings 39

Sauces for Meats, etc 80 to 81

Salads 57 to 61

Shellfish 66

Soups 47 to 52

Stuffings 70

Title Page 1

Vegetables 85 to 88

Weights and Measures 96 to 100

When to serve Beverages 21

725

THE JUST-WED COOK BOOK

Index to Advertisers

Alpine Winery 20

Family Wines.
Anderson's 8

Turkish Baths.

B
Barnes Bros 7

Groceries, Delicatessen, etc.
Barker 's Bakery 54

Bakery Goods.
Becker 's 46

The Popular Family Cafe.
Bonham Realty and Trust Co

Inside Back Cover

High Class Eeal Estate.
Booth's Studio 6

Kodak Finishing.
C
California Market 73

Choice Meats, Poultry, etc.

Chism 's Ice Cream Bottom of Pages

Commercial Hardware CoBack Cover

Stoves, Kitchen Utensils, etc.
Crescent Creamery 56

Blue Eibbon Butter.

E
Elderkin "The Piano Shop" 22

Expert Piano Tuning.
Eagle Express 54

Quick Service.

French Dyers and Cleaners.

.26

Gilcrease Co 95

Maxwell Car.
Goldstein, S 101

Ladies' Tailor and Furrier.

Jersey Farm Milk Co

Pasteurized Milk and Cream.

.98

Kwong Chung Co

Chinese Merchant.

Lewis & Lukey 97

Gents' Furnishings.
Lincoln Garage 45

Chalmers Car.

M
Meacham's American Grocery Co 53

Groceries, Coffees, Teas, Spices,

etc.
Motor Aid 102

Cyclery and Repairing.
Murray, J. J 8

Sign and Pictorial Painter.
Mutual Creamery 43

Blanchard Ice Cream.

Nevada Credit Co. ..Inside Front Cover

Home Furnishers.
Nevada Imp. and Supply Co 101

Farm Implements, etc.
Nevada Press 22

Printers.

Nevada Tea Store 58

Coffees, Teas, Spices, etc.
Nevada Transfer Co 51

Hauling, Packing, Storage, etc.

P
Paige Car 55

The Eeal Car.
Palace Dry Goods House 35

Eeno's Big Modern Store.

Palace Postal Card House 98

Parker's Harp Orchestra 6

Music for all occasions.
Peoples' Fish Market 62

All kinds of Fresh Fish.
PesTfe Emilio C Center of Pages

Jeweler and Watchmaker.
Petritsch, Dr. J. F 6

Specialist.

B
Eeno Brewing Co 48-49

Sierra and Eoyal Beers.
Eeno Drug Co 5

Drugs and Prescriptions.
Eeno News Co 9

Newspapers and Stationery.
Eiverside Mill Co 10

Flour and Cereal Products.
Eock Springs Coal Yards 36

Coal and Wood for Fuel.

S
Saturno Hotel 93

Choice Apartments.
Semenza & Co 9

Groceries Wines, Liquors, etc.

Sierra Vulcanizing Works 93

Smitten, Dr. George M 98

Dentist.
Stever, Chas 54

Sporting Goods, etc.

Unique Store 2

Ladies' Suits, Gowns, Millinery,
etc.

Western Music Co Bottom of Pages

Kimball and Player Pianos.

THE JUST-WED COOK BOOK

Reno Drug Co.

Corner 2nd and Center Streets

Nevada's Most

Modern

Pharmacy

Prescriptions a Specialty

For Prompt Delivery Phone 310

THE JUST-WED COOK BOOK

Hours 9-12 A. M.

2-5 and 6-8 P.M.

Sunday by Appointment

Phone 523
Res. 1383-W

Dr. J. F. Petritsch

Special Attention Given to
Nerve, Spine and Chronic Diseases

Booms 4-5, Thoma Bigelow Bldg.

EENO, NEVADA

Parker's Harp Orchesta

Music for All Occasions

E. EARL BARKER,

^Director

iano Tuning

'Phone
942]

Booth Studio

L. T. BOOTH, Manager

KODAK DEVELOPING AND FINISHING EXCLUSIVELY

Your Photo on Post Cards 4 for 50c
Bring or Send Your Films Prints Ready Following Day

Room 10, Byington Bldg. EENO, NEVADA

THE JUST-WED COOK BOOK

If You Wish to

BE HAPPY

Save Money on Your

GROCERIES

DELICATESSEN
Fresh Fruits and Vegetables

Home-Made Bread, Pies,
Cakes and Pastry

Fresh Butter and Eggs

We Specialize in

DOMESTIC AND IMPORTED TEAS, COFFEE, SPICES AND
EXTRACTS

The BEST 30c Coffee in Town

ALL LEADING BRANDS OF COCOA AND CHOCOLATE

BARNES BROTHERS

GROCERS

PHONE 274
141-143 North Virginia Street RENO, NEVADA

THE JUST-WED COOK BOOK

J. J. Murray

The Old Reliable Sign and
Pictorial Painter

Gold Leaf S

Silver Leaf I

Silk Banners 6

Cloth and Board N

Electric S

In Fact All Kinds of Signs
Window Cards a Specialty

Studio 234 Sierra St. Phone 1162-J

RENO, NEVADA

Anderson's
Turkish Baths

SWEDISH MASSAGE

Separate Departments for Ladies and Gentlemen

Lady and Gentlemen Attendants

Graduate Nurses

Phone 1107-W for Appointments
Equipped With the Gardner Reducing Machine

Thoma Bigelow Bldg. RENO, NEVADA

THE JUST -WED COOK BOOK

Reno News Company

Headquarters for All

Eastern and Western Papers

Complete Line of Periodicals,
Stationery and Notions

Agents for
Oliver Typewriters and Supplies

36 West Second Street Phone 492

RENO, NEVADA

Semenza & Company

Groceries, Hardware, Fruits
Vegetables

r M
Liquors and Cigars

9S X

IMPORTED GOODS A SPECIALTY

A Trial Order is All We Ask

Phone 230 25-27 East Second Street

RENO, NEVADA

THE JUST-WED COOK BOOK

GOLD MEDAL FLOUR

COSTS LESS

GOLD MEDAL

NCI H4RD WHEAT

RIVERSIDE MILLCO.

WORTH MORE

Sold with a

money back

guarantee.

Full Weight

Sagebrush

Sodas are just

right.

Riverside Mill Co.

Reno, Nevada

THE JUST-WED COOK BOOK 11

MUFFINS, ROLLS, WAFFLES,
FRITTERS, ETC.

WARNING

The making of bread is, to a large degree, a chemical operation, and should
be carried on with as much accuracy as a chemist would use in his laboratory.
The flour should be weighed or measured. The other ingredients should also
be weighed or measured accurately.

Temperature is a particularly important factor in making good bread. Do
not let sponge or dough get chilled.

When potatoes are used, be sure that they are sound, white and mealy, and
in the fall, when the new crop is on the market, be careful that the potatoes
are fully ripe. More failures in bread making are due to the use of potatoes
which are thought to be ripe, but which are not fully matured, than any other
one thing.

In making cake, a difference may be noted if the eggs are large or small, if
small use either more eggs or more water or milk.

RECIPE FOR BREAD
(University of Nevada Method)
Warm Gold Medal Flour in over,

2 cups milk, scalded, yeast in % cup luke warm

2 cups potato water, water,

2 medium potatoes, mashed very 1 teaspoonful salt,

fine, 1 tablespoonful sugar,

1 cake Fleishmann 's compressed 1 teaspoonful lard.
Add Gold Medal flour until mixture has appearance of cake batter; beat
with wooden spoon until very light. Let stand.

Add Gold Medal flour and knead until smooth, brush butter over top of
dough, cover and let raise to twice original size.
Mould into loaves and let raise twenty minutes.

Put in very hot over for ten minutes, then bake in slow oven forty-five
minutes.

WHITE BREAD

Quick Method

1 quart Gold Medal Flour sifted, y 2 teaspoonful salt,

1 cup or y 2 pint milk or water, 2 teaspoonfuls sugar,

1 cake compressed yeast, 1 tablespoonful melted butter.

Dissolve yeast by breaking into a cup and adding 1 teaspoon sugar, mix
and let it stand 3 minutes. Sift flour in a bowl, make well in center, and add
water, salt, sugar, butter and yeast, mix and knead well, put in a warm place
to raise 1% hours, or until light. Turn out on molding board, knead lightly,
shape into loaves, put in well buttered pans, let raise % hour. Bake 45 minutes.

BREAD

Cook 2 medium sized potatoes in 1 quart water. Use the water. Must be
1 quart to scald 1 teacup Gold Medal flour. Mash potatoes and add to the flour,
using more flour if necessary. Soak 1 cake of yeast in a cup of warm water.
When this is cold, stir into the mixture already prepared. Let it stand over
night, stirring occasionally. Set in a warm place. Next morning add 1 heap-
ing teaspoonful of lard, 2 of sugar and 1 teaspoonful of salt. If necessary ^
teaspoonful of soda. Stir in flour until proper consistency; knead hard. Put
to rise and knead lightly the second time; put in pans to rise again. Bake in
a moderate oven. This also makes nice light rolls.

12 THE JUST-WED COOK BOOK

RflYAI RFFR If p urchased fa y the Wife

nil I HL ULLII Husband Home. RENO

RENO BREWING CO.

WHOLE WHEAT BREAD

1 pint milk, % cup sugar,

1 teaspoonful salt, 1 compressed yeast cake.

1 pint water,

Scald the milk and add the water. When luke warm add salt, sugar, yeast
cake (dissolved in 2 tablespoons water) and sufficient Gold Medal Whole Wheat
flour to make a batter that will drop from the spoon. Beat continuously for
5 minutes. Cover and let stand in a warm place for 3 hours; then add sufficient
Whole Wheat flour to make a dough. Knead at once into loaves. Put in small
greased pans, cover and stand in warm place for an hour. Bake in a moderately
quick over 45 minutes.

GRAHAM BREAD

2 quarts Gold Medal Graham Flour, 1 tablespoonful salt,

2 cups potato water, 1 small cup molasses or sugar,

1 yeast cake, 1 tablespoonful melted lard.

1 quart Gold Medal Flour,

Dissolve yeast cake in lukewarm water. Mix all ingredients into as stiff a
dough as can be stirred with a spoon, adding lukewarm water to make it the
proper consistency. Let it stand over night. In the morning stir it down with
a spoon thoroughly. Have bread tins greased. Fill each one about % full and
let rise to the top of the pans. Bake in moderate oven 1 hour for good-sized
loaves.

BYE BREAD

1 pint milk, % teaspoonful salt,

1 pint water, 1 compressed yeast cake.

Scald the milk, add the water and salt, and when the mixture is luke-warm
add the yeast, moistened in two tablespoons warm water. Add sufficient Eye
Flour to make a batter, and beat thoroughly for ten minutes. Cover and stand
in a warm place for 2% hours. Knead this dough quickly until it loses its
stickiness. Divide it into three or four loaves, put each loaf in a square pan;
cover and stand for an hour in the same warm place, about 75 Fahr., until it
has doubled in bulk, brush the top quickly with warm water and put it in a
hot oven. When brown, reduce the heat and bake % of an hour. Turn each
loaf from the pan; stand on a board covered with a cloth but do not cover the
loaves. It is better to tip the board so that the air may circulate around the
entire loaf. This makes a nice crisp crust.

MUFFINS

Break 2 eggs in a dish, salt them, and add 2 cups sweet milk, 2 cups flour,
piece butter half the size of an egg melted. Leave in lumps after stirring and
bake in hot iron gem pans.

ROLLS

To 1 pint bread sponge add % cup water, 1 egg, % cup butter, rubbing
butter and sugar together. Let rise after mixing; roll out; rise again and
bake.

TEA ROLLS

One cup scalded milk, % cup sugar, 1 teaspoonful salt, % cup melted butter,
2 eggs, 1 cake yeast foam dissolved in % cup luke-warm water, 1 pinch nutmeg,
3y 2 cups flour. When the milk is luke-warm add 2 cups flour, beat well and
add the dissolved yeast foam. Let rise, then add the butter, sugar, salt, nut-
meg and the well-beaten eggs. To this add enough of your flour to make a
soft dough. Knead well and let rise in a warm place. Shape into small ro^ls.
Put into a buttered pan, let rise, and bake in a brisk oven for 15 minutes.

THE JUST-WED COOK BOOK 13

RAISIN BREAD

Dissolve a tablespoon each of butter and lard in a cup of hot milk then add
a cup of either cold water or milk to the hot milk to make lukewarm. Sift a
quart of Gold Medal Flour with one teaspoon of salt, three tablespoons of
sugar, make a hole in center of flour and stir in half a cake of compressed
yeast, which has been dissolved in a little lukewarm water; add part of your
milk, stirring in the flour, then break in one or two eggs and the rest of the
milk; beat up the dough lightly, which must be a stiff batter. Let it raise all
night in a warm place and well covered. In the morning add a cupful each of
raisins and currants, two tablespoons of sugar and either some nutmeg or cara-
way seeds or lemon peel. Make into two loaves, working very little; let rise
very light and bake three-quarters of an hour.

NUT BREAD

1 egg, 1 cup sugar,

y 2 cup milk, y 2 teaspoonful salt,

4 cups Gold Medal Flour, 4 tablespoonfuls baking powder,

1 cup chopped nuts, 1 cup chopped raisins.

Beat eggs and sugar and stir in the milk. Have the flour, salt and baking
powder sifted and pour into it the milk mixture, adding the nuts and raisins.
Form into loaves when kneaded smooth, put in deep, well greased pans, let
raise twenty minutes in a warm place and bake forty to fifty minutes.

Either the nuts or the raisins may be omitted.

DIAMONDS

WATCHES

RINGS

LAVALLIERES

CHAINS

Watchmaker

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

243 LAKE ST. PHONE 1S92 RENO. NEVADA

NUT BREAD

1 cup milk, 1 teaspoonful salt,

1 dissolved yeast cake, 1 quart coarsely chopped walnuts,

iy 2 quarts Whole Wheat Flour, 2 tablespoonfuls molasses.

1 cup boiling water,

When milk and water are lukewarm add yeast cake (dissolved in % cup
water), salt and flour. Beat. Let rise to double the size, then add the wal-
nuts and molasses. Put in pan and let rise double.

HOMEMADE PRIZE RAISIN BREAD

Make a sponge of 1 cake of compressed yeast with 1 tablespoonful sugar
dissolved in % cup lukewarm water. To 1 cup of scalded milk add 1 cup of hot
water and when lukewarm add the yeast and 2 cups white flour and beat for
five minutes. Let rise until very light. Then add 3 tablespoonfuls each of
sugar and Crisco creamed together, 1 teaspoonful salt and iy 2 cups Seeded
Raisins cut in halves. Stir in flour until stiff, then knead until dough is smooth
and elastic, using 6 to 8 cups of Gold Medal Flour. Cover to let rise and when
light, double in bulk, mould into loaves, and when again light bake about
one hour.

FRUIT AND NUT ROLLS

Sift together 2 cups Gold Medal Flour, y 2 teaspoonful salt and 3 teaspoon-
fuls baking powder. Work 3 or 4 tablespoonfuls butter into flour and add about
% cup milk to make soft dough. Knead lightly and roll out thin into oblong
sheet. Brush dough with 2 tablespoonfuls melted butter; sprinkle over with 2
tablespoonfuls sugar, % teaspoonful cinnamon, y 2 cup chopped nuts and %
cup finely cut Seeded Eaisins. Eoll up snugly, cut off half-Inch slices and lay
cut side up on buttered and floured baking sheet. Let stand ten minutes, then
bake in hot oven.

14 THE JUST-WED COOK BOOK

SIERRA BEER FOB HEALTH-Phone 581

FRENCH BOLLS

Made by rolling dough between the hands into small oval shapes about a
finger long, tapering at each end, and put together in pairs; or rolling into
egg-shaped pieces and cutting them half through the middle. Another shape
is first a ball, then cut it half through each way, top to bottom, and right to
left. Long rolls are shaped and cut across in slanting cuts; or the whole mass
of dough is rolled under the hand and made into a large ring, pinching the ends
together; then cut half way through, two inches apart, with a pair of scissors.
A knife dipped in melted Cottolene keeps these cuts from coming together.

WHOLE WHEAT GEMS

Mix with 2 cups of Gold Medal Whole Wheat Flour 1 tablespoonful sugar,
Mjteaspponful salt, 1 cup milk, well beaten yolks of two eggs, one cup water.
Into this mixture add the beaten whites of the two eggs. Bake in hissing hot
gem pans thirty minutes.

GENUINE PARKER HOUSE ROLLS

3 tablespoonfuls butter, 2 cups fresh milk,

1 teaspoonful salt, 1 tablespoonful sugar,

y<i cup lukewarm water, Whites two eggs,

1 yeast cake, 6 cups Gold Medal Flour.

Scald the milk and add to it the sugar, salt and butter. Let it stand until
lukewarm then add three cups of flour and beat for five minutes. Add the
dissolved yeast cake and let it stand until very light and frothy; then the
remaining flour. Let it rise again until it is twice its original bulk, place on
your molding ty*ard, knead lightly and roll into a sheet half an inch thick.
Take a large biscuit cutter and cut the dough into rounds, brush with melted
butter, fold over and press the edges together. Place in a buttered pan one
inch apart. Let them rise until very light and bake in a hot oven 15 minutes.

BOSTON MUFFINS

iy 2 pints Gold Medal Flour, 3

% pint Corn Meal, 1 pint (full measure) milk,

1 tablespoonful sugar, 1 teaspoonful extract m cinnamon

1 teaspoonful salt, (which may be omitted with-

2 teaspoonfuls baki*g powde,r, out detriment).
1 tablespoonful butter,

Sift together Gold Medal Flour, corn meal, sugar, salt, and powder; rub in
butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter
a little stiffer than ordinary griddle-cake batter. Have griddle heated regu-
larly all over; grease it, lay on it muffin-rings, also greased; half fill them with
batter. As soon as risen to tops of rings, turn them over gently with cake-
turner; bake nice brown on either side. They should bane in 7 or 8 minutes.

POP-OVER ROLLS

3 eggs, Little salt,

9 ounces Gold Medal Flour, 1 pint milk.

Put the eggs, salt and flour into a bowl; mix in the milk and pour into deep
moulds. The moulds must be 2 inches high. Fill half full and bake in a hot
oven 25 minutes.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 15

ENGLISH MUFFINS

1 quart Gold Medal Flour, 2 large teaspoonf uls baking powder,

% teaspoonf ul sugar, 1*4 pints milk.

1 teaspoonful salt,

Sift together Gold Medal Flour, sugar, salt, and powder; add milk, and mix
into smooth batter trifle stiffer than for griddle cakes. Have griddle heated
regularly all over, grease it, and lay on muffin rings; half fill them, and when
risen well up to top of rings, turn over gently with cake-turner. They should
not be too brown just a buff color. When all cooked, pull each open in half,
toast delicately, butter well, serve on folded napkin, piled high and very hot.

BICE MUFFINS

2 cups cold boiled rice, 1^ teaspoonf uls baking powder,
1 pint Gold Medal Flour, % pint milk,

1 teaspoonful salt, 3 eggs.

1 tablespoonful sugar,

Dilute rice, made free from lumps, with milk and beaten eggs; sift together
Gold Medal Flour, sugar, salt, and powder; add to rice preparation, mix into
smooth, rather firm batter; muffin-pans to be cold and well greased, then fill
2-3; bake in hot oven 15 minutes. One cup cold boiled hominy may be substi-
tuted for rice.

SOFT WAFFLES

1 quart Gold Medal Flour, 1 large tablespoonful butter,

% teaspoonful salt, 2 eggs,

1 teaspoonful sugar, 1% pints milk.

2 teaspoonfuls making powder,

Sift together Gold Medal Flour, salt, sugar and powder; rub in butter cold;
add beaten eggs and milk; mix into smooth, consistent batter that will run
easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully
greased each time; fill 2-3, close it up; when brown turn over. Sift sugar on
them, serve hot.

EICE WAFFLES

Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps;
cook as directed in same recipe.

VIRGINIA WAFFLES

Cook % cup white Corn Meal in 1% cups boiling water 30 minutes, adding
1% teaspoonfuls salt. Add 1% cups milk, 2 tablespoonfuls sugar, 2 tablespoon-
f uls melted butter, 2 cups Gold Medal Flour mixed with 2 heaping teaspoonfuls
baking powder, and 2 eggs, whites and yolks beaten separately. Cook in hot,
well-greased waffle-iron.

GERMAN WAFFLES

1 quart Gold Medal Flour, Bind of 1 lemon, grated,

y 2 teaspoonful salt, 1 teaspoonful extract of cinnamon,

3 tablespoonfuls sugar, 4 eggs,

2 large teaspoonfuls baking powder, 1 pint thin cream.
2 tablespoonfuls lard,

Sift together Gold Medal Flour, sugar, salt, and powder; rub in lard cold;
add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick
batter. Bake in hot waffle-iron, serve with sugar flavored with extract of
lemon.

16 THE JUST -WED COOK BOOK

DfYV A ] O17I7R Small Percentage of Alcohol,

I\Vr JL rlLi DiJLI\ I arap Pprrpnt^aP nf FYtrarfrc

Percentage of Extracts

SWEET MUFFINS

1 cup sugar, 3 cups Gold Medal Flour,

1 egg, 2 teaspoonfuls baking powder,

1 tablespoonful melted butter, 1 teaspoonful salt.

1 pint sweet milk,

Mix and sift dry ingredients; add milk and beaten egg and butter. Beat
hard, bake in greased muffin-pans.

COEN BREAD

2 tablespoonfuls melted lard, Corn Meal for stiff batter,

1 tablespoonful sugar, 1 teaspoonful baking powder,

2 eggs, 1 tablespoonful Gold Medal Flour.
1 pint sour milk,

Mix together milk, beaten eggs and sugar; stir these into the flour and
corn meal; then add melted lard. Dissolve the soda in a few drops of boiling
water; add it and beat hard for several minutes. Have ready heated greased
dripping pans; pour in the batter and bake in a moderately quick oven from
20 to 30 minutes.

CORN BREAD

1 egg, 1 tablespoonful Gold Medal Flour,

Pinch of salt, 1 tablespoonful melted butter,

1 tablespoonful sugar (oval), 1 teaspoonful soda.

1 cup sour milk,

Beat egg well, add salt, sugar, Gold Medal Flour, stir in melted butter and
add soda to sour milk. While foaming pour into the other ingredients and stir
in enough corn meal to make batter grainy. Turn into hot buttered pans
and bake twenty minutes.

JOKERS
iy 2 cups Graham Flour, 1% cups Gold Medal Flour,

2 teaspoonfuls yeast powder, Pinch of salt.

Milk enough to make a stiffer batter than muffins. Put in last, 2 eggs, well
beaten. Bake in quick oven.

TEA GEMS

1 pint milk, 2 teaspoonfuls baking powder,
4 eggs, 1 cupful Gold Medal Flour,

2 cups Corn Meal, 1 tablespoonful butter.
1 teaspoonful salt,

Separate the eggs; beat the yolks and add the milk, salt and butter (melted).
Add the corn meal, baking powder and flour sifted together. Beat rapidly for
about two minutes. Then fold in the well-beaten whites of the eggs and bake
in greased gem pans in a quick oven for a half -hour.

ENGLISH BUNS

1 quart Gold Medal Flour, % cup lukewarm water,

4 eggs, 5 tablespoonfuls sugar.

y 2 cup butter, % cup nut meats,

1% cakes compressed yeast, % cup chopped raisins.

Pour flour in bowl, break eggs in whole, add butter (melted), yeast which
has been dissolved by breaking into a cup and mixing with 1 tablespoonful
sugar, lukewarm water. Stir until all are mixed, beat well, put in warm place
to rise 1% hours. Then sprinkle sugar, fruit and nuts over top, mix very lightly
with spoon. Drop into well buttered gem pans, let rise one-half hour. Bake
25 minutes.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 17

TEA BISCUITS

Sift one quart of Gold Medal Flour with one teaspoonful of salt and 4
rounding teaspoonfuls of baking powder. Into this rub 1 large tablespoonful
of Califene until it is of the consistency of cornmeal. Then add just enough
sweet milk to make a dough easily handled. Eoll out % inch thick, place in
greased pan and bake for about fifteen minutes in a very hot oven.

CREAM BISCUIT (Baking Powder)

Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of
baking powder, and half a spoonful of salt. Moisten with cream as soft as can
be handled. Eoll out on a well floured board, cut in small biscuits and place
in a pan, brushing over with melted butter or cream before baking. Have oven
very hot, and bake ten or fifteen minutes, according to size. For milk biscuits
use two tablespoonfuls of Cottolene to shorten. Mixture like this made softer
and baked in gem pans gives an easy and satisfactory drop biscuit.

OLD-FASHIONED GINGER BREAD

4 cups Gold Medal Flour, % cup molasses,

1 cup sugar, 2 eggs,

1 teaspoonful ginger, 1 cup milk,

1 teaspoonful cinnamon, % cup of oiled butter.
1 teaspoonful soda,

Mix dry ingredients and add molasses, milk, eggs and melted butter. Beat
smooth and bake in a sheet for about one hour.

MILK BREAD

1 pint milk, scalded and cooled, 1 tablespoonful butter melted in

1 tablespoonful sugar, hot milk,
l /2 cup yeast, 1 teaspoonful salt,

6 or 7 cups Gold Medal Flour.

Measure the milk after scalding and put in the mixing bowl; add the butter,
sugar and salt; when cool add the yeast, then stir in the flour, adding it gradu-
ally; knead till smooth and elastic. Cover, let it rise till light; cut it down;
divide into four parts; shape into loaves or biscuit; let it rise in the pans.
Bake 40 to 50 minutes.

WATER BREAD

2 quarts sifted Gold Medal Flour, 1 cake compressed yeast dissolved
1 teaspoonful salt, in y 2 cup water,

1 tablespoonful sugar, 1 pint lukewarm water,

y% cup liquid yeast, or 1 tablespoonful butter, or drip-

pings, or lard.

Sift the flour and fill the measure lightly, not heaping, nor shaken down.
Turn it into a large bowl holding about 4 quarts. Eeserve 1 cup flour to add
at the last if needed, and to use on the board. Mix the salt and sugar with
the flour; rub in the shortening until fine, like meal. Mix the yeast with the
water. If compressed yeast be used, dissolve ^ of a cake in half a cup of
water. This is in addition to the pint of water to be used in mixing. Pour
the liquid mixture into the center of the flour, mixing it well with a broad
knife or a strong spoon. Knead it half an hour, or till smooth and fine grained.
Cover and let it rise until it doubles its bulk. Cut it down; let it rise again;
divide into four parts, then shape into loaves putting 2 in each pan, or reserve
some for biscuit. Cover and let it rise again to the top of the pan. Bake in a
hot oven nearly an hour.

18 THE JUST-WED COOK BOOK

DCCD Closer to a Temperance Drink
DEER Than Any Other Beer. Phone 581

BUCKWHEAT CAKES

Do You Like 'Em?

Well, I Guess!
Who Don't?

Listen This is the real thing. "Like Mother Made." Remember?

1 cup Self -Rising Buckwheat and 1% cups milk,

Wheat Flour Mixture, 1 tablespoonful syrup.

Grease pan with half lard and butter. Serve quickly on hot plate.

GENERAL GRIDDLE CAKES

One cup and cold cooked cereal, mash fine to free from lumps, add 1 beaten
egg, yolk and white separte, % tetaspoonful baking powder, beat thoroughly.
Drop by spoonfuls on hot griddle and serve, when brown, with syrup.

GRIDDIiE CORN CAKES

2 cups Yellow or White Corn Meal, 1 teaspoonful salt,
Boiling water, 1 tablespoonful sugar,

1 egg beaten, Cold milk.

Add salt to corn meal, pour on boiling water to form a thick drop batter;
add maple syrup and sufficient cold milk to make a thick pour batter. Drop
by tablespoonfuls on a well-greased hot griddle and cook as griddle cakes.
Serve immediately.

GRIDDLE CAKES WITH EGGS

3 cups Gold Medal Flour, 1 teaspoonful salt.

2 teaspoonfuls baking powder,

Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make
a thin drop batter. Bake at once on a hot, well-greased griddle. Make them
thin.

GENEVA GRIDDLE CAKES

iy 2 pints Gold Medal Flour, 2 tablespoonfuls butter,

4 tablespoonfuls sugar, 4 eggs,

% teaspoonful salt, Nearly % pint milk.

1% teaspoonfuls baking powder,

Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a time.
Sift Gold Medal Flour, salt, and powder together; add to butter, etc., with milk
and egg whites whipped to dry froth; mix together into a smooth batter. Bake
in small cakes; as soon as brown, turn and brown the other side. Have buttered
baking-tin; fast as browned, lay them on it, and spread raspberry jam over
them; then bake more, which lay on others already done. Repeat this until
you have used jam twice, then bake another batch, which use to cover them.
Sift sugar plentifully over them, place in a moderate oven to finish cooking.

CINNAMON BUNS

Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of
sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold
Medal Flour to make a soft dough. Knead lightly; put aside in a warm place.
When very light roll into a sheet; spread with butter and dust with sugar and
then with currants. Cut into buns. Stand them in a greased pan, and when
very light bake, in a moderate oven three-quarters of an hour.

QUICK COFFEE CAKE

Sift together twice, 1 pint of Gold Medal Flour, 1-3 cup of sugar, 3 tea-
spoonfuls of baking powder and % teaspoonful each of salt and ground cinna-
mon. Mix to a soft dough with about half a cup of milk stirred into a well
beaten egg. Add 3 tablespoonfuls of melted Cottolene, spread in a shallow
pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.

THE JUST-WED COOK BOOK

BRAN OB GRAHAM BREAD

1 pint Gold Medal Flour sifted,
% pint bran or graham flour,
1 cup lukewarm water,
% teaspoonful salt,

2 teaspoonfuls sugar,

1 tablespoonful melted butter,

1 cake compressed yeast.

Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, let
stand 3 minutes. Sift flour into a bowl, add graham flour or bran, make well
in center; add salt, sugar, butter, water, yeast. Mix and knead well, put in
warm place to rise 1% hours, or until light. Turn on moulding board, knead
lightly, shape into loaves, put in a well-buttered pan, let rise % hour. Bake 45
minutes.

CORN FRITTERS

To 1 pint scraped corn add % cup milk, % cup Gold Medal Flour, 1 table-
spoonful melted butter, 2 beaten eggs, 1 teaspoonful salt, 1-3 teaspoonful pep-
per, 1 teaspoonful baking powder. Beat well, and fry in small spoonfuls as
directed.

CLAM FRITTERS

Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding
black part. Chop fine. Make a plain fritter batter, using the clam liquor (or
that and milk) in place of milk. Stir in the chopped clams, season well with
salt and pepper, and fry as directed.

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HOMINY FRITTERS

2 cups hominy (boiled),
2 eggs well beaten,
% leve

y 2 cup milk,

% cup Gold Medal Flour,
level teaspoonful salt, 1 teaspoonful baking powder.

Cook all the above in a double boiler; pour out in biscuit tin and allow to
cool. Cut and fry in deep fat. Good with wild game.

FRITTER BATTER

% level teaspoonful salt,
1 cup milk.

2 cups Gold Medal Flour,
1 egg,

(For frying fish, vegetables or fruits)

Mix the above to a smooth batter and coat the article for frying; if for
fruit add a little sugar.

FRUIT FRITTERS

Any kind of fruit may be made into fritters, as directed for apple fritters.
Whole canned fruits, drained from syrup, may also be used. Apples and other
fruits may also be prepared, coarsely chopped, stirred into a plain fritter
batter, and dropped by small spoonfuls into smoking hot fat, finishing as
already directed.

THE JUST-WED COOK BOOK

WINES

For your daily table use as well as
for your Special Social Entertainment
must be the Highest Quality.

GOOD WINE will add as much to
the success of a well appointed table as
the combined efforts of a good cook
and a charming Hostess.

Being ourselves wine makers of long
experience, and with the largest stock
of wines at your disposal, we believe
we are in the be^t position to serve you
and serve you correctly.

ALPINE WINERY

Telephone Main 1348
1 1 6 N. Center Street RENO, NEVADA

Largest Wine. Dealers
in Nevada

Wholesale and
Retail

3
t>
o

THE JUST-WED COOK BOOK 21

RflYAI RFFR lf p urchased fa y the Wife wi " kee p

llU I flL ULLn Husband Home. RENO BREWING CO.

K
I

M
B
A
L
L

WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

K
I

M
B
A
L
L

'EAT, DRINK AND BE MERRY'

WHEN TO SERVE BEVERAGES

Appetizer Dry, pale sherry, plain or with a dash of bitters; vermouth; or
a cocktail.

With Oysters Rhine wine, Moselle, dry Sauternes, Chablis, or Capri (cool).

With Soups Sherry or Medeira (cool).

With Fish Sauternes, Chablis, Ehine wine, Mouselle or Capri (cool).

With Entrees Claret or Chianti (temperature of room).

With Boast Claret, Burgundy or Chianti (temperature of room).

With Game Champagne (cold), old vintage champagne (cool).

With Pastry Madiera (cool).

With Cheese Port (temperature of room).

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With Fruit Tokay, Malaga or Muscat (temperature of room).

With Coffee Brandy or Cordial (temperature of room).

If you do not wish to serve such a variety, use the following, viz.: Either
Sherry, or Sherry and Bitters, Vermouth, or a cocktail as an appetizer; either
Ehine wine, Moselle, Sauternes, Chablis or Capri with oysters and fish.

Either Sherry or Maleira with soup.

Either Champagne, Claret, Burgundy, Chianti or Whiskey highball through-
out the meal.

Either Brandy, Cordial or Port after dinner.

Either Ale or Stout with oysters, fish, cold meats, steaks, chops or bread and

22 THE JUST-WED COOK BOOK

A Home Complete*

Has a Piano in
Has Yours?

IF NOT, see us. New and good used
Pianos and Players always on hand.
They are right in quality and price and
terms to suit.

Mail orders given prompt attention.

TUNING, REPAIRING AND
REBUILDING A SPECIALTY

THE PIANO SHOP

27 WEST FIRST STREET RENO, NEVADA

Opposite T. & D. Theatre P. O. Address, Box 171

RENO, NEVADA

AUSTIN JACKSON L. O. CANNON

LESSEES

* PRINTING* > ?

BOOKBINDING, SEALS
CERTIFICATES, ETC.

SPECIAL RULED
BLANK BOOKS *

STEEL DIE EMBOSSING

A SPECIALTY

Gazette Building :: Reno, Nevada

THE JUST-WED COOK BOOK

C* A K F S AND HOW TO MAKE

THEM

BRIDES CAKE LOAF

% cup butter, 2 cups Gold Medal Flour,

2 cups sugar, 1 teaspoonful vanilla,

1 cup milk, Whites of 8 eggs,

1 cup corn starch, 2 teaspoonfuls baking powder.

Sift all dry ingredients before measuring. Cream the butter and sugar well,
then add the whites of 2 eggs, unbeaten, and cream or beat well. Add the
flavoring, then add a little of the milk, sift in a little of Gold Medal Flour
which has been measured and sifted with baking powder and corn starch.
Beat, then add a little more milk and flour and so on until all is used. Lastly,
fold in lightly the whites of the remaining 6 eggs which have been beaten light
and dry. Bake one hour in a moderate oven, and when cold, ice with marsh-
mellow icing.

BROWN STONE CAKE

One and one-half cupfuls sugar cream with one-half cupful butter, add
one-half cupful sweet milk; three tablespoonfuls chocolate (rounding) dissolved
in one-half cupful of warm water, four well beaten eggs, one teaspoonful bak-
ing powder, two cupfuls flour; flavor with vanilla, bake in long pan. Mrs.
Cora Dixon.

FROSTING

Two small teacupfuls of powdered sugar creamed with butter size of an egg,
thin with cream, add the beaten white of one egg and one cup of walnuts
chopped fine. Mrs. Cora Dixon.

WEDDING CAKE

1 pound butter, y 2 teaspoonful cloves,

1 pound sugar, 2 pounds raisins,

12 eggs, 2 pounds currants,

1 pound Gold Medal Flour, 1 pound citron,

2 teaspoonfuls each of cinnamon 1 pound almonds,
and mace, 1 wineglass brandy,
1 teaspoonful each of nutmeg and 1 lemon.

allspice,

Line the pans with three thicknesses of paper; butter the top layer. Seed
and chop the raisins, wash and dry the currants, cut the citron in uniform
slices, about one-eighth of an inch thick, blanch the almonds and chop fine.
Mix all the fruit but the citron with the dough, insert pieces of citron after
dough is poured into pan.

POUND CAKE

1 pound butter, 1 pound Gold Medal Flour,

1 pound sugar, y 2 wine glass wine,

10 eggs, y 2 w ine glass brandy.

Cream the butter; add the sugar, yolks of the eggs, wine, brandy, whites
of the eggs, and the flour. Place currants into one -quarter of the dough, and
almonds, blanched and pounded in rose water, into another part; leave the
remainder plain. Fill very small round tins three-quarter full. Into half of
those containing the plain dough put small pieces of citron, three in each, in-
serting the citron upright a little way into the dough. Sift sugar over the tops
of those containing the citron and almond before putting them into the oven.
Bake 20 minues. Frost the plain and currant cakes. Pound cake is lighter
when baked in small cakes than in loaves.

24 THE JUST-WED COOK BOOK

WHIPPED CREAM CAKE

2 cups sugar, 1 teaspoonful lemon extract,

^ cup butter, 2 teaspoonfuls baking powder,

2 cups Gold Medal Flour, 1 cup corn starch.

Yolks 8 eggs,

Sift all dry materials before measuring. Cream sugar and butter well, add
gradually the yolks that have been beaten, beating all until very light and
creamy, then add the flavoring. Then alternate milk and Gold Medal Flour
that has been mixed with the corn starch and baking powder. Bake in well-
buttered layer pans, when cold put between the layers, rich dry whipped cream,
sweetened, using powdered sugar and flavoring. Add ^ cup more sugar to
remaining cream and use as icing, allowing 2 hours to harden.

LADY BALTIMORE CAKE

1 cup butter, 3 level teaspoonfuls baking powder,

2 cups granulated sugar, 1 teaspoonful rosewater,

1 cup milk, Whites of 6 eggs beaten dry.

3% cups Gold Medal Flour,

Cream the butter and beat in the sugar gradually. Sift together the flour
and baking powder and add to the butter and sugar alternately with the milk
and rose water. Lastly, add the egg whites. Bake in three layer cake pans.
Put the layers together with the following frosting:

FROSTING FOR LADY BALTIMORE CAKE

3 cups granulated sugar, 1 cup chopped raisins,

1 cup boiling water, 1 cup chopped nutmeats,

Whites of 3 eggs, 5 figs cut in thin slices.

Stir the sugar and water until the sugar is dissolved, then let boil without
stirring until the syrup from a spoon will spin a long thread, pour upon the
whites of the eggs, beaten dry, beating constantly meanwhile. Contiue the
beating until the frosting is cold. Add the fruit and spread upon the cake.

DEVIL CAKE

y 2 cup butter, y% teaspoonful cinnamon,

1 cup sugar, ^4 teaspoonful cloves,

Yolks of 3 eggs, 2 level teaspoonfuls baking powder,

% cup powdered sugar, 3 ounces, chocolate, melted,

% cup milk, 1% cups sifted Gold Medal Flour,

1 teaspoonful vanilla, Whites of 3 eggs beaten dry.

Cream the butter and add the cup of sugar. Beat the yolks, add the %
cup of sugar and beat the two sugar mixtures together. Add the chocolate,
then the flour, sifted three times with the baking powder and spices, then the
milk, extract and whites of eggs. Bake in two layers and put together with a
fruit icing. Spread white icing above.

FROSTING FOR DEVIL CAKE

1% cups sugar, % cup each Sultana raisins, glace

% cup water, cherries and pecan nut meats.

Whites of 2 eggs, beaten dry,

Boil the sugar and water until the syrup spins a thread, and gradually beat
it into the whites of eggs. When cold put a few spoonfuls over the fruit and
nuts and put between the layers. Spread the rest on top of the cake.

TO MIX CAKES CONTAINING NO BUTTER

Beat the egg yolks until very light and thick. Add the sugar gradually,
beating till very light and spongy. Add the flavoring and liquid, if used. Have
the whites of eggs whipped to a stiff froth. Add them alternately with the
sifted Gold Medal Flour (mixed with baking powder), and cut both in very
lightly and quickly.

MARRIED

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 25

RETP
DEiJLIX

Smail Percentage of Alcohol,
Large Percentage of Extracts

TO MIX CAKES CONTAINING BUTTER

Cream the butter, beating till light. Gradually add the sugar, beating till
light and creamy. Add the yolks of eggs beaten till light, then the flavoring.
Beat in alternately the liquid and Gold Medal Flour, the latter mixed with
salt and baking powder. Lastly, add the beaten whites, and fruit, if used.

CEEAM PUFFS

% pint milk, 5 eggs,

5 ounces sifted Gold Medal Flour, *4 pound butter.

Put the milk and butter in a sauce pan on the fire. When butter is all
melted and boiling stir in the flour. When partly cool add 5 eggs, one at a
time. Put the mixture in a bag with large tube and lay out into about the
size of large sponge drops, on a buttered pan; brush with egg. Bake in hot
oven. When done cut open on one side and fill with whipped cream, sweetened.
Flavor to suit.

CREAM PUFF FILLING

1 quart milk, ^ pint of yolks,

% pound sugar, Flavor to taste.

6 ounces Gold Medal Flour,

Put the milk on the stove; when it comes to a boil put in the sugar, flour
and eggs, after beating them together thoroughly. Be careful not to let it
burn.

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PRECIOUS STONES

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SPONGE CAKE

Four eggs beaten separately; then beat together 2 cups sugar slowly beaten
in, 2 cups Gold Medal Flour, 1 teaspoonfuls baking powder, a pinch of salt;
last of all 1 cup boiling water, 1 teaspoonful lemon. Heat the pan.

MAMMY BELDON CAKE

One cup sugar, % cup butter, 4 eggs, 1% cups milk. Cream butter and sugar
together, beat and add yolks of eggs, then milk, 3 cups Gold Medal Flour, thor-
oughly mixed with 2 teaspoonfuls baking powder, 1 teaspoonful vanilla, beat
20 minutes, beat whites of eggs to a stiff froth and add stirring in gently.
Bake in layers or 40 minutes as a whole.

FILLING FOR ABOVE

Take about 24 marshmellows, chopped fine, 1 teacupful sugar, boiled until
thread; stirring briskly, into marshmellows until cool, flavor to taste, spread be-
tween layers. Sprinkle with assorted colored sugar for rainbow effect. Mrs.
E. F. Kiessling, Eeno, Nev.

THE JUST -WED COOK BOOK

Worka (En

All Kinds of

Dyeing, Cleaning and
Repairing

Party Dresses, Fancy Gowns

and Men's Clothing

Our Specialty

THREE TELEPHONES

Main 814 Main 58 Main 663

233 E. Plaza Street RENO, NEVADA

THE JUST-WED COOK BOOK 27

Sierra Beer for Health Phone 581

SPICE CAKE

Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup
sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, flour; do
not stir too thick. Mrs. Cora Dixon.

WHIPPED CREAM CAKE

2 cups sugar, 1 teaspoon lemon extract,

1/2 cup butter, 2 teaspoons baking powder,

2 cups Gold Medal Flour, 1 cup corn starch.

Yolks 8 eggs,

Sift all dry materials before measuring. Cream sugar and butter well, add
gradually the yolks that have been beaten, beating all until very light and
creamy, then add the flavoring. Then alternate milk and Gold Medal Flour
that has been mixed with the corn starch and baking powder. Bake in well
buttered layer pans, when cold put between the layers, rich dry whipped cream,
sweetened, using powdered sugar and flavoring. Add % cup more sugar to
remaining cream and use as icing, allowing 2 hours to harden.

LAYER CAKE (Plain)

1 cup sugar, 1 cup sweet milk,

y^ cup butter, 1 teaspoonful vanilla,

2 good cups Gold Medal Flour, 2 teaspoonfuls baking powder.
Melt the butter, add sugar, beat till creamy, add one egg at a time, beating

well, then pour in milk, and sifted baking powder and flour. Add vanilla and
stir quickly. Bake in four well-greased layer tins. Usually requires ten
minutes to bake. Use any good filling.

FUDGE CAKE

% cup butter, 14 cup walnuts,

1 cup sugar, 2 eggs,

1 cup milk, 2 teaspoonfuls baking powder,

% cup chocolate, 2 heaping cups Gold Medal Flour.
Melt butter in pan over steam, cream the sugar and butter together, add
eggs, beating well, add milk. Sift in flour, baking powder and ground choco-
late, put in broken nuts, stir batter quickly. Bake in well-greased cake tins.

POUND LOAF CAKE

1 cup butter, 5 eggs,

1 cup milk, 2 teaspoonfuls baking powder,
iy 2 cups sugar, 2 teaspoonfuls vanilla.

2 cups Gold Medal Flour,

Melt butter, add sugar, cream butter and sugar together, then add yolks of
eggs one at a time, beating well, then milk, sift in the flour and baking powder,
and beat the whites of the eggs to a stiff froth before adding. Bake in a deep,
well-greased pan. Bake in a slow oven for from thirty to forty minutes. Stir
in the vanilla with the milk.

MARGUERITE S

Mix % cup hickorynuts with the beaten whites of 2 eggs and 1 tablespoonful
sugar. Heap this mixture up on Saratoga crackers and set in oven to brown
slightly.

28 THE JUST-WED COOK BOOK

NUT CAKE

y 2 pound hickory nut meats, 1 teaspoonful vanilla,

Scant cup of sugar, Whites of 3 or 4 eggs, according to

1 teaspoonful cinnamon, size.

Eoll the nut meats fine, beat the eggs stiff and add sugar to them. Mix all
ingredients together. The consistency must be stiff. Drop from a teaspoon
on buttered pan. Bake in moderate oven. If hickory nuts are not procurable,
English walnuts and pecans may be substituted.

SPONGE CAKE

3 eggs, % teaspoonful salt,

1 scant cup sugar, % teaspoonful extract of lemon,

1 tablespoonful hot water, 1 cup Gold Medal Flour,

2 teaspoonfuls vinegar, % teaspoonful baking powder.

Beat the yolks until thick and light; add sugar gradually and continue
beating; then add water and vinegar; add the salt to the whites and beat
until very stiff; sift the flour with baking powder three times; add the flavor-
ing and fold in the flour and the beaten whites alternately as gently as pos-
sible. Bake about 30 minutes in slow oven until well risen; then increase the
heat. Invert to cool, then remove from pan.

WALNUT TORTE

1 pound English walnuts or al- 9 eggs,

monds, y cup grated chocolate,

1 cup sugar, % cup of fine cracker crumbs.

Chop the nuts, reserving twenty-three halves for decorating the top. Mix
the chopped nuts and chocolate. Beat yolks thoroughly with Dover beater,
add sugar and beat again. Then mix with the nuts, crumbs and chocolate,
and stir well. Beat whites of eggs until stiff and add lastly, just as in sponge
cake. Bake in moderate oven forty-five minutes in prepared spring form.

UNEEDA BISCUIT TORTE

Yolks of 8 eggs with 1% cups sugar beat well. Ten Uneeda Biscuits
rolled fine. One cup grated walnuts.

Grated rind and juice of one-half lemon biscuits added to eggs then nuts
and lemon lastly beaten whites of 8 eggs. Bake in slow oven 40 minutes. Do
not grease pan.

CREAM FOR CREAM CAKES

1 quart milk, Whites of six eggs,

4 eggs, A little salt,

y 2 pound powdered sugar, Vanilla flavor to taste.
3 ounces corn starch,

Put the milk on the fire in a pan to boil; while the milk is coming to a boil
put the eggs, sugar, corn starch and salt into a dish and mix well together;
when the milk boils turn this into it, stirring the while, and as soon as it all
comes to a boil take it off, and when nearly cold add the whites of the six eggs,
beat up to a stiff froth.

JAM CAKE

Two cups sugar, 2 cups jam, 3 cups Gold Medal Flour, 1 teaspoonful cinna-
mon, 5 eggs, 1 teaspoonful making powder, I cup butter, 1 cup sour milk, 1
nutmeg, 1 teaspoonful vanilla, 1 teaspoonful soda.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 29

CICDDA DC CD Closer to a Temperance Drink
OlEnnH DEER Than Any Other Beer, Phone 581

LADY FINGERS

1 pound sugar, 1 pound Gold Medal Flour,

1 dozen eggs, Juice and rind of one lemon.

Mix sugar and eggs with an egg-beater to a light foam, until it is filled
with little bubbles; add the juice and grated rind of lemon, mix flour in care-
fully, so as not to toughen mixture; lay on paper the shape of the little finger
and sprinkle with powdered sugar, and bake in large sheet pans; when done
take from the pans and let cool. Wet the under side of the paper and they
will come off easily, and then put two of the flat sides together.

ORANGE CAKE

5 eggs, y% pound Gold Medal Flour,

% pound pulverized sugar, 1% dessert spoonfuls rose water.

1 orange,

Separate the whites from the yolks of eggs, then beat the whites and rose
water together with a clean whisp for half an hour; then add the sugar and
grated rind of the orange; when well mixed add juice of the orange and the
yolks of eggs; beat until smooth, then add flour, after putting it through a fine
sieve; mix up lightly and put in a deep pan and bake about one hour in a cool
oven. Lemon cake may be made the same way by substituting lemons for the
oranges.

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BOSTON LEMON SNAPS

1 pound Gold Medal Flour, 3 eggs,

^4 pound butter, % ounce cream of tartar,

12 ounces sugar, Lemon flavor.

Bub the butter and flour together then add the sugar, eggs, cream of tartar
and flavor; mix all together, break up in small pieces and make in little balls;
put on pans and flatten out with the hand; bake in a cool oven.

GRAND DUKE CAKE

Cream together 2-3 cup butter and 2 cups sugar. Add 1 cup milk alternately
with 3% cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, ^4
teaspoonful almond, % teaspoonful vanilla, and beat well. Fold in stiffly
beaten whites of 6 eggs. Bake in three square layer-cake tins. Put layers
together with raisin frosting. Boil 3 cups sugar with 1 cup water until syrup
will spin thread. Pour onto whites of 3 eggs beaten very stiff. Beat until
cool, and add 1^4 cups seeded raisins cut fine, % cup chopped nuts and ^ cup
chopped candied apricots, plums, pineapple or cherries.

30 THE JUST-WED COOK BOOK

ROYAI RFFR If p urcbased b y tbe Wife wil1 kee p

nUlfIL DLCn Husband Home* RENO BREWING CO.

SOUR MILK DOUGHNUTS

2 eggs, beaten light, 1 cup sour milk,

3 even tablespoonfuls melted but- % teaspoonful soda,

ter, 1 saltspoonful each of cinnamon

4 cups Gold Medal Flour, and salt.

1 cup sugar,

Enough more Gold Medal Flour to make just soft enough to roll out. Mix
the dough rather soft at first. Have the board well floured, and the fat heating.
Boll only a large spoonful at first. Cut into rings with an open cutter. Mix
the trimmings with another spoonful. Work it lightly till well floured and
roll again. Eoll and cut all out before frying. The fat should be hot enough
for the dough to rise to the top instantly.

DOUGHNUTS AND CRULLERS

The fat should be in a deep pot (to obviate any danger of boiling over),
and should be of sufficient depth to cover the dough, when first dropped in.
It should be smoking hot, or the dough will absorb grease and be soggy. Not
more than half a dozen should be dropped .in at any one time, or the fat will
be unduly cooled and some of the cakes submerged during the entire cooking;
in which case the cakes when cooked will be greasy and not light. One or two
pieces of dough should be cooked first as testers. When done the cakes should
be drained on unglazed paper, then rolled in powdered sugar.

ALMOND COOKIES

% cup butter, 1 cup sugar,

1-3 cup almonds blanched and finely 1 egg beaten lightly,

chopped, % teaspoonful cinnamon,

% teaspoonful cloves, % teaspoonful nutmeg,

% teaspoonful salt, Grated rind of half a lemon,

2 tablespoonfuls sherry wine, 1 cup Gold Medal Flour,

1 cup Gold Medal Eolled Oats, 2 teaspoonfuls baking powder.
Cream the butter; add the sugar gradually; add egg well beaten without

separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly
mixed; add lemon rind and sherry. Drop in piles about the size of an English
walnut 1% inches apart on a buttered sheet. Spread with a spatula and
press the half of an almond meat on top of each. Bake in a moderate oven 12
to 15 minutes.

GERMAN DOUGHNUTS

Scald 1 pint milk, pour hot over 1 pint Gold Medal Flour, and beat till
smooth; add % teaspoonful salt, and let cool. Add beaten yolks of 4 eggs, 1
tablespoonful melted butter, 1 teaspoonful flavoring, y 2 cup sugar, beaten whites
of eggs, 1 cup flour mixed with 2 teaspoonfuls baking powder, and more flour
to make a soft dough. Eoll, cut, and fry.

DOUGHNUTS

2 cups Gold Medal Flour, 4 tablespoonfuls sugar,

3 teaspoonfuls baking powder, 1 teaspoonful nutmeg,
1 egg, 1 cup milk.

Sift the dry ingredients together, beat the egg until light and add to the
milk, and if flavor is used, add it now. Pour the liquid into the flour and mix
thoroughly and roll one-half inch thick, cut with a doughnut cutter and drop
into smoking hot fat.

WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

THE JUST-WED COOK BOOK 31

BATH BUNS

Mix and sift 1 quart Gold Medal Flour, 2 teaspoonfuls baking powder, %
teaspoonful salt, 2-3 cup sugar, 1 teaspoonful powdered cinnamon. Add grated
rind 1 lemon, % cup chopped citron. Eub in y 2 cup butter. Beat 6 egg yolks,
add 2-3 cup milk, and mix all to soft dough, adding more milk if needed. Mold
with the hands in round buns. Place 1 inch apart on greased pans. Brush
with milk, sprinkle with chopped citron, and bake in quick oven.

ROLLED OATS CRISPS

2 eggS) 1 teaspoonful baking powder,
2y 2 cups Gold Medal Boiled Oats, 1 tablespoonful shortening,

% teaspoonful salt, y 2 teaspoonful vanilla.

% cup brown sugar,

Beat up eggs thoroughly; add sugar gradually and continue with the beating;
put in salt and extract; mix separately the shortening with the rolled oats
and then mix all together. Drop in small pieces on greased making pan, leav-
ing a good space between. Bake in a hot quick oven until crisp and brown.
Take off with a knife.

HUCKLEBERRY SHORT CAKE

Two cups sugar, y 2 cup butter, 1 teaspoonful salt, 1 pint milk, 2 heaping
teaspoonfuls baking powder sifted into 3 cups Gold Medal Flour, 1 quart
washed and well-drained huckleberries, more flour to make a very thick batter.
Bake in greased dripping-pan, break in squares, serve hot with butter.

STRAWBERRY OR RASPBERRY SHORT CAKE

Pick, hull, wash, and drain berries. Sweeten, spread between layers of
short cake. Garnish top layer with large whole berries, dust with sugar, and
serve with cream or custard.

CURRANT LOAF

3 cups Gold Medal Flour, 1 cup cleaned currants,
2-3 cup butter, Grated rind 1 lemon,

y 2 cup sugar, 2 teaspoonfuls baking powder.

y 2 teaspoonful salt,

Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a
very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake
1 hour in moderate oven.

MOLASSES COOKIES

1 quart molasses, *4 pound lard,

2 ounces soda, Sufficient Gold Medal Flour to mix.
1 pint and one gill of water,

Put the molasses, water, soda and lard in a bowl, mix them together; then
add flour enough to make a nice dough, suitable to roll out and cut; wash with
milk or water on top.

Molasses cookies are very common cakes, but they are not easy to make,
for the reason that there is no rule you can work by that will answer in all
cases. All molasses does not work alike; some kinds will bear more water
than others, and the weather has to be taken into consideration. In cold
weather you can use more water than in warm weather. Sometimes you can
use the same quantity of water as molasses. Be very careful and not get the
dough too stiff, and do not work any mor than is necessary to mix.

SPICE CAKES

Two cups sugar, y 2 cup butter, cup sour milk, 2 cups Gold Medal Flour, a
good y 2 teaspoonful soda, the yolks of 5 eggs, 3 teaspoonfuls cinnamon, 2 tea-
spoonfuls cloves, 2 teaspoonfuls allspice, 1 nutmeg.

32 THE JUST-WED COOK BOOK

ROYAL BEER

Percentage of Extracts

OATMEAL COOKIES

Two and one-quarter cups Gold Medal Flour, 1 cup sugar, 2 eggs, 1 teaspoon-
ful soda, 2y 2 cups oatmeal, 1 cup butter, 2 tablespoonfuls sour milk, flavor to
taste. Boll, cut and bake quickly.

COCOANUT DROP COOKIES

One cup brown sugar, 1 cup butter, y 2 cup sour milk or 14 cup butter and
% cup cream, sour, 1 teaspoonful soda in milk, 1 teaspoonful baking powder, 2
cups Gold Medal Flour, 1 box cocoanut. Drop from spoon on greased pans.

GINGER SNAPS

One cup sugar, 1 cup Orleans molasses, 1 cup butter, heat them boiling hot,
take from the stove and stir in 1 cup Gold Medal Flour while hot, let cool, add
2 teaspoonfuls soda, dissolve in a little vinegar, 2 eggs, 1 heaping teaspoonful
of ginger in the flour, beat all the rest. Knead enough Gold Medal Flour in
to roll out nicely.

EGOLESS CAKE (Fine)

Two cups sugar, 1 cup buttermilk, 4 cups Gold Medal Flour, 1 teaspoonful
each nutmeg, cloves, cinnamon and allspice, 2 cups raisins, chopped fine, 1 cup
butter, 1 cup cold coffee, 2 level teaspoonfuls soda, 1 cup nuts, chopped fine.
Mix all together. Add nuts and raisins last.

PLAIN COOKIES

% cup butter, iy 2 cups sugar,

3 eggs, 2 tablespoonfuls milk,

2% cups Gold Medal Flour, 2 teaspoonfuls baking powder.

Boll thin.

Stir butter and sugar to cream, add beaten eggs, flour, sifted with the bak-
ing powder, and milk. Boll out thin and cut in circles.

GRAHAM WAFERS

% cup butter or nut butter, 1 teaspoonful bicarbonate soda,

1 cup sugar, 2 tablspoonfuls milk,

1 egg, Graham Flour.

Beat the butter to a cream; add the egg and beat again until light. Gradu-
ally beat in the sugar. Dissolve the soda in two tablespoonfuls of water and
add it to the sugar mixture. Add the milk and work in sufficient graham
flour about three cupfuls to make a very stiff dough. Knead until the mixture
will hold together. Boll into a very thin sheet and cut into two-inch squares.
Lift carefully with a cake-turner, put into slightly greased pans and bake in a
moderate oven until thoroughly crisp and lightly browned about eight minutes.

PEANUT SNAPS

1% cups butter, 1 teaspoonful baking powder,

2 cups sugar, 1 teaspoonful extract lemon,

6 eggs, y% cup chopped peanuts mixed with

1% pints Gold Medal Flour, % cup granulated sugar.

^ cup cornstarch,

Bub the butter and sugar smooth; add the beaten eggs, the Gold Medal
Flour, corn-starch, and powder, sifted together, and the extract; flour the
board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the
chopped peanuts and sugar, lay on greased baking-tin; bake in rather hot oven
8 to 10 minutes.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 33

Fillings, Frostings and Icings

BOILED CHOCOLATE FROSTING

2 ounces chocolate, Vanilla,

y 2 cup cream, Powdered sugar.

2 whites of eggs,
Boil chocolate and cream and when cool add vanilla. Beat the whites to a

stiff froth, add powdered sugar until stiff enough to cut. Combine the two

mixtures, beat and spread.

CARAMEL FROSTING

% pound maple sugar, scraped, Butter, size of an egg,

% pound brown sugar, iy 2 cups cream.

Mix and bo.il slowly for forty minutes. Remove from stove and stir over

ice until the proper consistency to spread. If too stiff, thin with cream. Dip

knife in cream to spread.

NUT OR FRUIT FILLING

y 2 cup fruit (chopped fine), % cup nuts (chopped fine).

Boiled frosting,

To boiled icing add one cup chopped walnuts, almonds, pecans, hickory,
hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in
combination.

MARSHM ALLOW FROSTING

l /2 pound marshmallows, Whites of 2 eggs,

*4 cup milk or water, 1 teaspoonful vanilla.

Break the marshmallows in pieces, add milk or water, and put in double
boiler, over boiling water. Stir until melted. Take from fire and while hot
pour into the well beaten whites of eggs. Add vanilla.

BOILED ICING

1 cup sugar, 1 teaspoonful flavoring,

1-3 cup water, 1 egg white (large).

% teaspoonful cream of tartar,

Beat white of egg until frothy, add the cream of tartar and beat until stiff
and dry. Make syrup of sugar and water. When it has reached the honey
stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating
in well. Then cook the remainder of the syrup until it threads and pour over
the egg, beating thoroughly. Add flavoring and beat until cool enough to
spread.

WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS

1 yolk of egg, 1 cup nut kernels, or % cup nuts

2 tablespoonfuls powdered sugar, and % cup pineapple.
y 2 cup whipped cream,

Whip cream, same as above, using one-half cupful nuts and one-half cupful
pineapple, all chopped up.

WHIPPED CREAM FILLING

% cup thick cream, White of 1 egg,

*4 cup powdered sugar, y 2 teaspoonful vanilla.

Set medium sized bowl in pan of crushed ice to which water has been
added. Place cream in bowl and beat until stiff, with wire whip or, if possible,
use patent cream wripper. Whip up well that air bubbles may not be too large.
Add sugar, white of egg beaten stiff, and vanilla. Keep cool.

CHOCOLATE FILLING

1/2 cup sugar, Yolk of 1 egg,

i/2 cup milk, % teaspoonful vanilla.

i/2 cup grated chocolate,

Melt chocolate, add sugar and milk, and boil when it forms a soft ball in
cold water, remove from fire. Add beaten yolk and vanilla. Cool and spread
between layers.

ICING FOR WHITE CAKE

iy 2 cups sugar, 1 cup water, 2 eggs (whites).

Boil sugar and water until it threads well, pour over the egg whites well
beaten, beating all the time, when partly cool add y% cup chopped pineapple.

34 THE JUST -WED COOK BOOK

PUDDINGS

PEACH COBBLER, SOUTHERN STYLE

A large pie baked in shallow baking tins from one to one and a half inches
in depth with bottom and top crust, glazed and sugared on top, and cut out
in squares or triangular pieces.

Fine puff paste is too rich for this purpose; ordinary flaky pie crust made
with ten or twelve ounces of butter, to a pound of Gold Medal Flour, is best;
cover the bottom of the pan with a sheet of paste rolled quite thin, fill with
ripe peeled peaches, strew over them half their weight of sugar, and a little
nutmg; cover with another thin sheet of paste, and bake about three-quarters
of an hour; when half done brush over the top with egg and water and strew
granulated sugar over; put back and bake to a rich color; when the fruit is
too dry to make its own syrup, make a sauce to go with the cobbler; all sorts
of fruit or rhubarb can be used this way; canned fruit should be stewed down
till the juice becomes thick before being put in the paste lined tins.

BAKED CUSTARD

3 yolks, 11-3 cups sugar,

1 egg, Pinch of salt.

1 pint milk,

Bake until firm in center.

When you want carmel custard, then take 2-3 cup of granulated sugar, melt
the sugar until it turns a light brown then add it to the boiling milk.

DIAMONDS

WATCHES

RINGS

LAVALLIERES

CHAINS

Watchmaker

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1592 RENO. NEVADA

PLUM PUDDING

One and one-half cupfuls each grated bread, very fine chopped suet, raisins,
seeded, currants, mashed and picked, and coffee, sugar, one-half cupful of citron,
milk and orange marmalade, four eggs, two cups Gold Medal Flour, one tea-
spoonful each of baking powder, cinnamon, cloves and nutmeg. Mix all these
together in large bowl, put in well-buttered mold, set in sauce pan with boiling
water to reach one-half up its sides. Now steam three and a half hours, turn
out carefully on dish and serve with wine sauce.

RAISIN LAYER PUDDING

Pour 1 cup boiling water over % cup sugar and boil three or four minutes.
Eemove from fire and add 1 tablespoonful gelatine which has been soaked for
15 minutes in ^4 cup cold water. Let cool partially. When mixture begins
to thicken, heat until frothy, and stiffly heaten whites 3 eggs and beat twenty
minutes. Divide into two portions. Use new oblong bread pan for mold. Tint
half pale green, flavor with almond or lemon, add % cup rich canned apricots
cut in small pieces and drained from juice. Put into pan as first layer. Let
set before adding second layer, which should be tinted light pink, flavored
with vanilla. Into the pink layer beat % cup seedless raisins cooked until
tender and drained dry. Serve with whipped cream, garnish with chopped nuts.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 35

RENO'S BIG, MODERN, STORE

oTWake this Store your headquarters, it was

built for YOU. There is a comfortable

Rest Room here for your benefit

Do You Need Draperies ?

We carry the complete line of
"Colonial Draperies", Cretonnes,
Tapestries, Scrims, Curtains,
Couch Covers, etc.

Headquarters

for Table Linens, Bedding of
every description, Staple Dry
Goods, Silks, Dress Goods and
Wash Goods.

Our Ready to Wear

We at all times show the very
latest novelties as regards Ladies'
Suits, Dresses and Waists.

Sole Agents For

Merode Underwear, Trcfousse
Kid Gloves, Pictorial Review
Patterns.

PALACE DRY GOODS STORE

Cor. West Second and Center Streets

Mail Orders Carefully Filled the Same Day Received

36 THE JUST-WED COOK BOOK

ROCK SPRINGS COAL YARDS

J. E. MARTIN, Proprietor

ALL KINDS OF

WOOD

AND

COAL

FOR FUEL

Best Attention and
Equality to All

A Trial Is All We Ask

Phone Us Your Orders

PHONE 1248

235 Ralston Street RENO, NEVADA

THE JUST-WED COOK BOOK 37

DEED Closer to a Temperance Drink
DEER Than Any Other Beer. Phone 581

BREAD CRUMB PUDDING WITH CORNMEAL

Carmelize 2-3 cup sugar, add to 1 quart milk scalded in double boiler, let
stand until dissolved; then add 2 cups stale bread crumbs and let soak until
softened. Beat 2 eggs slightly, add 1-3 cup sugar, *4 teaspoonful salt, % tea-
spoonful each Mapleine and vanilla, 2-3 cup seeded raisins cut in halves and
dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into
buttered earthenware pudding dish and bake in moderate oven one hour. Serve
hot or cold with whipped cream sauce.

RAISIN-APPLE TAPIOCA PUDDING

Cook 1 cup seeded raisins in 3 cups water until tender. Drain water from
raisins into double boiler. There should be 2% cups. Add % cup Minute Tapi-
oca, 2 tablespoonfuls sugar, few grains salt and 1 tablespoonf ul butter and cook
over hot water until mixture is transparent. Pare and core 7 or 8 sour apples,
arrange in buttered baking dish, fill centers with 1 cup seeded raisins mixed
with y 2 cup sugar, 2 tablespoonfuls lemon juice, 2 tablespoonfuls sifted cracker
dust and grated rind 1 lemon. Pour the tapioca over the apples. Bake in
moderate oven until apples are well done. Serve with custard sauce or cream,
plain or whipped. Sprinkle shredded cocoanut over the top.

PRUNE WHIP

Wash a half pound of prunes and soak them over night. Cook them in the
water in which they were soaked until quite soft, remove the stones and press
the prunes through a potato masher. Add a quarter of a cup of sugar and
cook five minutes. Beat the whites of two eggs to a very stiff froth, add this,
with a half tablespoonful of lemon juice, to the prunes pulp, stirring in lightly
with a fork. Put all in a buttered shallow dish and bake twenty minutes in a
slow oven. Serve with cream or a custard made from the yolks of the eggs.

RUSSIAN CREAM

8 ounces sugar, y 2 gill orange juice,

4 eggs, 2 tablespoonfuls lemon juice,

10 leaves of gelatine, y 2 pint white wine,

y 2 pint whipped cream, y 2 gill rum.

Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a
saucepan till it thickens, then add the dissolved gelatine. Remove from the
fire, whick briskly and stir in the whites of eggs beaten to a snow. Pour into
a mould rinsed with cold water, and, when set, turn out.

FROZEN PUDDING

To two well-beaten eggs add two and one-half cups of milk and one-half
cup of sugar; put on the stove and add one tablespoonful of cornstarch dis-
solved in a little milk; heat until it has the consistency of a thin custard; when
cold add chopped crystallized cherries, pineapple and walnuts, and flavor to
taste; then set it in a pail of ice and salt for four or five hours.

BLACKBERRY PUDDING

Three eggs, 1 teacupful sugar, % cup Gold Medal Flour, 1 cup jam, % cup
butter, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk; add cinna-
mon and nutmeg; mix and bake slowly % of an hour.

Sauce for Pudding One pint boiling milk, 1 tablespoonful Gold Medal
Flour with milk; have ready 1 teacup sugar and y 2 cup butter; mix thoroughly;
boil 2 or 3 minutes, add butter and sugar but do not boil.

38 THE JUST-WED COOK BOOK

BOILED CUSTARD

1 quart milk, Yolks of 4 eggs,

1 cup sugar, Teaspoonful vanilla,

Pinch of salt, 1 ounce butter.

Put milk in double boiler with sugar, salt and butter. When boiling add
cornstarch which has been blended in a scant cup of water, or milk. Stir con-
stantly. When thick turn heat off and add the beaten yolks of eggs. Must be
done deftly so as to prevent curdling. Add vanilla when the custard is taken
from stove.

APPLE TAPIOCA PUDDING

Pick over and wash % of a cup of pearl tapioca. Pour 1 quart of boiling
water over it, and cook in the double boiler until transparent; stir often, and
add % teaspoonful of salt. Core and pare 7 apples. Put them in a round
baking dish, and fill the cores with sugar and lemon juice. Pour the tapioca
over them and bake till apples are very soft. Serve hot or cold with sugar
and cream. A delicious variation may be made by using half pears, or canned
quinces, and half apples.

DIAMONDS
WATCHES
RINGS
LAVALLIERES
CHAINS

Watchmaker

^ pcsce

Jeweler

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

245 LAKE ST.

PHONE

1392 RENO. NEVADA

RAISIN DUFF

Dispose 1 quart sliced, pared apples, and 2-3 cup seeded raisins cut in halves,
in buttered granite baking dish. Sprinkle through them, as placed in dish, y 2
cup brown sugar, few grains salt, 2 tablespoonfuls Gold Medal Flour, % tea-
spoonful each mace and ginger that have been sifted together. Add 2-3 cup
water, cover and let bake while preparing the crust. Sift together 1 cup pastry
flour, 2 teaspoonfuls baking powder, % teaspoonful salt and 2 tablespoonfuls
sugar. Work in 4 level tablespoonfuls butter, then add milk to make dough
^oft as possible to handle. Eoll thin and little larger than pan in which apples
have cooked. Eemove pan from oven, dispose crust over apples loosely, press
edges to pan and cut openings in dough with scissors. Bake until crust is well
done. Serve hot with custard or hard sauce or whipped cream.

BLANC MANGE

Parboil eighteen ounces of Jordan, and three ounces of bitter almonds, in a
quart and a pint of water, for about three minutes; drain them on a sieve, and
remove the skins, and wash them in cold water; after they have been soaked in
cold water for half an hour, pound them in a mortar with six ounces of sugar,
until the whole presents an appearance of a soft paste. This must then be
placed in a basin with eighteen ounces of loaf sugar, and mixed with a pint
and a half of water; cover the basin with a sheet of paper twisted around the
edges, and allow the preparation to stand in a cool place for about an hour in
order to extract the flavor of the almonds more effectually. The milk should
then be strained off from the almonds through a napkin, with pressure by
wringing at both ends. Add three ounces of clarified gelatine to the milk of
almonds. Pour the blanc mange into a mould embedded in rough ice, and when
set firm turn it out on its dish with caution, having first dipped the mould in
warm water.

K
I

M
B
A
L
L

WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

K
I

M
B
A
L
L

THE JUST -WED COOK BOOK 39

Sierra Beer for Health Phone 581

SAUCES

HARD SAUCE

14 cup butter, % teaspoonful lemon or vanilla, or

1/2 cup powdered sugar, a little nutmeg.

Kub the butter to a cream in a warm bowl; add the sugar gradually, then
the flavoring. Back it smoothly in a small dish, and stamp it with a butter
mould or the bottom of a figured glass. Keep it on ice till very hard; or pile
it lightly on a small fancy dish and you may call it snowdrift sauce.

HARD SAUCE

Beat one cup sugar and one-half cup butter to white cream; add whites
two eggs; beat few minutes longer; add tablespoonful brandy and teaspoonful
extract nutmeg; put on ice until needed.

CREAMY SAUCE

Cream two tablespoonfuls butter; beat in by degrees one-half cup powdered
sugar, two tablespoonfuls each of thick cream and sherry. Beat long and hard.
Just before serving stand bowl over hot water and beat until sauce looks
creamy, but is not hot enough to melt the butter.

BRANDY SAUCE

Melt one rounding tablespoonful butter. Add three level tablespoonfuls
corn starch, % tablespoonful Gold Medal Flour, few grains salt. When well
blended, add one pint hot water gradually, stirring constantly, and cook five
or six minutes. Then add three-fourts of a cup of brown sugar, cook a minute,
add one teaspoonful vanilla extract and one tablespoonful brandy. Remove
from fire, add one rounding tablespoonful butter, and beat until very smooth.
Strain if necessary. Serve with steamed puddings.

ORANGE SAUCE

Mix one teaspoonful corn starch with two tablespoonfuls of sugar. Squeeze
the juice from three oranges and heat it. When sufficiently hot add corn
starch and sugar and cook till clear.

WINE SAUCE

Three-quarters pint water, one cup sugar, one small teaspoonful corn starch,
one teaspoonful of extract lemon and cinnamon, one-half gill of wine. Boil
water, add corn starch, dissolved, and the sugar; boil fifteen minutes, strain;
when about to serve, add extracts and wine.

CARAMEL SAUCE

Put 1-3 cup sugar in a spider, stir over the fire until melted and light brown;
add very gradually % cup of boiling water and simmer 10 minutes; or, melt
sugar in sauce pan, add 1 pint cream and set over hot water until the caramel
liquifies.

LEMON SAUCE

2 cups hot water, 2 tablespoonfuls corn starch,

1 cup sugar, 2 tablespoonfuls butter.

1 lemon rind and juice,

Mix the sugar and corn starch, add the boiling water gradually, stirring
all the time. Cook 8 or 10 minutes, add lemon juice and butter. Serve hot.

THE JUST-WED COOK BOOK

PIES

BANANA RAISIN PIE

Cook 1/2 cup chopped seeded raisins in 1 cup water until plump. Take from
fire, add 2 tablespoonfuls sifted cracker crumbs mixed with 1 tablespoonful
flour and 1 teaspoonful butter. Let stand covered until cold. Cut 1 large
banana in thin slices, add % teaspoonful cinnamon, 2 tablespoonfuls lemon
juice, 3 tablespoonfuls sugar, % teaspoonful lemon extract and grated rind %
lemon. Combine mixture, add 1 well-beaten egg and 2 tablespoonfuls seeded
raisins cut in pieces. Bake between two crusts.

LEMON PIE

One small teacup of boiling water, put in juice and rind of one lemon, one
teaspoonful of corn starch to thicken; then add four egg yolks, one cup of
sugar, mixed together; beat the whites of two eggs stiff and put in with egg
yolks and sugar. After custard is done put on top the whites of the other
two eggs, put in oven and brown. Bake pie crust first.

APPLE PIE

Stew green or ripe apples, when you have pared and cored them. Mash to
a smooth compote, sweeten to taste, and while hot, stir in a teaspoon butter
for each pie. Season with nutmeg. When cool, fill your crust, and either cross-
bar the top with strips of paste, or make without cover. Eat cold, with
powdered sugar strewed over it.

PUMPKIN PIE

The following measure will make three good sized pies: Put into your
mixing dish one quart and a pint of stewed and strained pumpkin, about one-
quarter pound sugar, half cup molasses, half a tablespoonful each ginger, nut-
meg, a scant teaspoonful each of cinnamon and salt, one-quarter cup melted
butter and one quart of milk. Beat six eggs and add to the mixture, and stir
until the ingredients are well blended. Bake in a good, deep crust.

RHUBARB PIE

Select the red stalks, cut off where the leaves commence, strip off the out-
side skin, then cut in pieces one-half inch long; line a pie dish with paste, put
a layer of the rhubarb nearly an inch deep, a large teacup of sugar, sprinkle
with salt, shake over a little Gold Medal Flour, cover with a crust, slit in the
center, trim off the edge and bake in a quick oven until done. Rhubarb pies
made in this way are superior to those made of the fruit stewed.

LEMON CUSTARD PIE

Make a good pie crust and prick bottom. Put one cup sugar and one cup
water in a saucepan and let come to a boil. Mix one tablespoonful cornstarch
in a little water and add to water and sugar on stove. When thick take off
stove and add a small chunk of butter; stir it up. Stir in the yolks of two
eggs and grated rind and juice of one lemon. Beat whites of two eggs until
thick and spread over pie when cooked; then put in oven to brown.

CRANBERRY PIE

Three cups cranberries, stewed with one and one-half cups sugar, and
strained. Line pie plate with paste; put in cranberry jam; wash the edges,
lay three narrow bars across; fasten at edge, then three more across, forming
diamond-shaped spaces. Lay rim of paste; wash with egg wash; bake in quick
oven until paste is cooked.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 41

RflYAI RFFR If purchased by the Wife will keep
nUlnL ULLII Husband Home. RENO BREWING CO.

PRUNE PIE

Stew, stone and mash enough prunes to make a cupful of pulp. Add a cup
cream, yolks of three eggs, beaten, flavor with vanilla, add pinch of salt; bake
in a rich under-crust as quickly as possible; beat the whites of the eggs with
two tablespoonfuls of sugar, spread over top, return to oven and brown very
highly.

MINCE MEAT

The following is an excellent recipe for mince meat and it will fill twelve to
fourteen quart jars. Chop fine six pounds of cooked beef and mix with two
pounds of chopped suet; add twelve pounds of chopped apples, five pounds of
raisins, three and a half pounds currants, one pound of citron and two pounds
of brown sugar; mix thoroughly and then add seven cups of molasses, two
tablespoonfuls of cinnamon, three of nutmeg, two quarts of sweet cider, one
quart of boiled cider, three cups of sherry wine and one pint of brandy. Cook
twenty minutes, stirring frequently.

MOLASSES PIE

Four eggs, one cup sugar, two cups molasses. Boil sugar and molasses two
minutes, then pour off into another cup sugar. Flavor with spice, cloves, cinna-
mon and butter. Bake thin crust.

RASPBERRY PIE

Take two boxes of red raspberries, mash and add about 1 cupful of
powdered sugar. Let stand at least 2 hours in ice box, then put through
cheese cloth, add about % cup powdered sugar, 1 cup water, juice of % lemon
and small bottle of cream. Freeze. This mixture makes about a good quart.

Grate the rind of the lemons into a bowl, and squeeze in the juice. Make
a boiling syrup of the sugar and half the water and pour it hot on the lemon
zest, and juice, and let it remain until cold; then add the rest of the water.
Strain the lemonade into a freezer and freeze as usual and at last add the
whites whipped to a firm froth, beat, and freeze again. The scalding draws
the flavor from the lemons. It should never be boiled and fewer lemons used
when they are very large. This ice is perfectly white.

APPPLE MERINGUE PIE

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season
with nutmeg (or lemon peel), fill crust and bake till done; spread over the
apple a thick meringue made by whipping to froth whites of three eggs for
each pie, sweetening with three tablespoonfuls powdered sugar; flavor with
vanilla, beat well, and cover pie three-quarters of an inch thick. Set back
in a quick oven till well "set," and eat cold. In their season substitute
peaches for apples.

CUSTARD PIE

Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six table-
spoonfuls of corn starch or Gold Medal Flour and three cups of milk; flavor to
taste. This is sufficient for three pies; bake with one crust only.

PINEAPPLE PIE

Slice of butter and a cup of sugar beat to a cream; add yolks of four eggs
well beaten; then add a small can of grated pineapple. Last of all add the
whites of two eggs well beaten and enough milk to suit taste. Line a deep pie
plate with a rich crust. Put in custard and bake. When done beat the whites
of two eggs, spread over top and brown.

42 THE JUST-WED COOK BOOK

Pf|V A I RPTP Sma11 Percentage of Alcohol,
1\U i AL DEiCiIV Large Percentage of Extracts

STANLEY CURRANT PIE

For each pie, take one cup fresh currants, mash with potato masher, add
three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one
tablespoonful Gold Medal Flour very slowly, a little sugar and one tablespoonful
water. Beat this into the mashed currants; put in crust and bake. When
baked, beat whites of eggs to stiff froth, add one and one-half tablespoonfuls
sugar, put over pie and set back in oven to brown. (Bake with only under
crust.)

FAMOUS CREAM PIE

One and one-half tablespoonfuls sugar, one tablespoonful Gold Medal Flour,
one egg and the yolks of two eggs. When smooth add gradually one pint milk.
Add one teaspoonful vanilla. Line your pie tin with crust and put holes in
it with a fork to keep from blistering. Bake until a light brown. Put the
filling in, the meringue on top and brown in over.

SQUASH PIE

2 cups squash, 2 tablespoonfuls molasses,

2 eggs, 1/2 tablespoonful ginger,

1 tablespoonful melted butter, Salt to taste,

1 teaspoonful cinnamon, 2 cups milk.

1 cup brown sugar,

Mix in order given and strain into a deep plate lined with paste.

MINCE MEAT (English)

4 pounds boiled beef, 4 pounds of sugar,

4 pounds of beef suet, 4 ounces of ground spices (equal
4 pounds of currants, proportions of nutmeg, cloves

4 pounds of raisins, and cinnamon),

2 pounds of citron, The grated rind of 12 oranges and
1 pound of candied lemon, also lemons,

1 pound of orange peel, 3 pints of brandy or madeira,

6 pounds of peeled apples, sherry or port.

Thoroughly clean the currants and raisins, cut up the citron in small pieces,
remove the skin from and cut the suet up fine; place these with the lemon and
orange peel, currants, raisins and candied lemons in an earthen jar; chop the
apples and add them, trim the meat so that it will be lean and clear (see that
it weighs four pounds when trimmed), chop this and add to the rest; then add
sugar and spice, mix all together; then add brandy and cover the jar. Over it
place a cloth and tie firmly, so as to exclude the air and prevent the evapora-
tion of the brandy. The mince meat should be kept in a cold place. It is
better to stand a week after being made.

COCOANUT PIE

Cream a half cupful of butter wit htwo teacupfuls of powdered sugar, and
beat in a half grated cocoanut. Fold in lightly the stiffened whites of six
eggs, turn into a deep pie dish, lined with puff paste, and bake in a quick oven.
Eat cold with powdered sugar and cream.

LEMON-RAISIN PIE

Cook 2-3 cup ground seeded raisins in 1*4 cups water about 20 minutes. Mix
2 tablespoonfuls each Gold Medal Flour and cornstarch with 2-3 cup sugar,
dilute with 4 tablespoonfuls water, add to raisins and cook until smooth and
clear. Take from fire, add 3 tablespoonfuls lemon juice, grated rind of 1
lemon, 1 tablespoonful butter and yolks 2 eggs slightly beaten. Bake in crust
as custard pie. When crust is well baked and filling firm cover with meringue
from stiffly beaten whites 2 eggs, 2 tablespoonfuls powdered sugar and % tea-
spoonful lemon extract.

THE JUST-WED COOK BOOK

For that Party, Dinner,
Reception

"All's well that end's Well"

Order
Blanchard
Ice Cream

1 00 Per Cent Cream

in Our Sanitary
Factory

522-524 Surprise Avenue
From the Very Best Material

Family and Club Trade
Solicited

MUTUAL CREAMERY CO.

PHONE 1109 Reno, Nevada

44 THE JUST-WED COOK BOOK

ICE CREAM, ICES D A AmT? ZEN

PEACHES MELBA ICE CREAM

1% pint cream, 6 eggs (yolk),

1 vanilla bean, y 2 pound powdered sugar.
Put the cream in a double boiler, with the vanilla bean split in half. Beat

the yolks of the eggs and the sugar together until light, add to the hot cream,
stir until the eggs begin to thicken. Strain through a sieve; when cool, freeze.

Take half a cup strawberry syrup, half a cup raspberry syrup. Put on
stove; when it begins to boil add a scant teaspoonful corn starch dissolved in
a little water. Take from fire and put in cool place.

Peel fresh peaches and place on ice, then pour the above syrup over the
ice cream.

Whole preserved, sweet peaches are used, out of season.

STRAWBERRY ICE CREAM

2 quarts berries (red, ripe and 2 pounds sugar,

sweet),. 2 quarts cream.

Cover the fruit with the sugar and mash them together, and rub the fruit
and syrup through a sieve into a bowl; adding a cupful of water to the pulp
at last. Half freeze the cream by itself, and then add the strawberry syrup
and finish freezing as usual.

RAISIN AND CRANBERRY FRAPPE

Simmer % cup ground raisins (that have been soaked in 1 cup cold water
for two hours) until reduced to pulp. Cook 3 cups cranberries in 114 cups
water and press pulp through sieve. Soften 1 tablespoonful gelatine in % cup
cold water and dissolve by standing in hot water; combine ingredients, add 1%
cups sugar, juice 1 lemon and beat well together. Turn into freezer, pack in
ice and salt, and let stand for two hours. Delicious to serve in sherbet glasses
with roast turkey.

PINEAPPLE ICE

2 cans pineapple, 2 quarts water,

2 pounds sugar, 6 or 8 whites of eggs,

Strain the juice from one lemon into the freezer. Make a boiling syrup of
the sugar, and one quart of water, and throw in pieces of pineapple, previously
cut in large dice. Let boil a few minutes and then strain the flavored syrup
also into the freezer. Add the other quart of water and freeze. Strew some
sugar over the pieces of pineapple and set them on ice; when the syrup is
nearly frozen, add some red fruit juice or coloring to make it pink, the beaten
whites, and freeze again. Throw the pieces of pineapple on top, cover down,
and let remain until ready to serve, and then mix them in.

MARASCHINO PUNCH

2 pounds sugar, 2 oranges (juice only),

3 pints water, 1 pint maraschino,
2 lemons (juice only), 6 whites of eggs.

Mix the sugar and water and juice of fruits together; strain and freeze,
add the whipped whites and beat up.

WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

M
B
A
L
L

THE JUST-WED COOK BOOK

CHALMERS 1917

Quality First

The car with unlimited power, beauty of design, and such)
flexability that gear shifting is practically unnecessary.

Have you ever owned a car? If not, let your first car be a
Chalmers 3400, R. P. M., thereby avoiding all costly automobile
experience. Or are you now the owner, if so, are you fully)
satisfied with same? If not, get the one car that has no dis-t
satisfied owners. Because the Chalmers 3400, R. P. M., motor
spells satisfaction in its P-U-R-R. And above all you get all
of this at a nominal initial cost and very low up-keep and run-
ning expense.

If you want to know more about this car we will be pleased
to furnish you literature descriptive of same, or, better yet, if
you will call at the " Lincoln Garage," 41-45 W. Fourth Street,
the home and service station of the Chalmers, we will be glad 1
to explain in detail the embodied quantities of this 3400, R. P.
M., Chalmers.

LINCOLN GARAGE

CORRECCO BROS., Props.

Phone Main 996
41-45 W. Fourth Street RENO, NEVADA

THE JUST-WED COOK BOOK

BECKER'S

For Dutch Lunches

A Popular Family
Cafe

BECKER'S

32 Commercial Row

RENO, NEVADA

THE JUST-WED COOK BOOK 47

CONSOMME OR PLAIN MEAT STOCK FOR SOUP

Consomme o? stock forms the basis of all meat soups, gravies and purees.
The simpler it is made, the longer it keeps. It is best made of fresh uncooked
beef and some broken bones, to which may be added the remnants of broken
meats. In a home where meat forms part of the every-day diet, a good cook
will seldom be without a stock-pot.

Four pounds of beef and broken bones, one gallon of cold water and two
teaspoonfuls of salt. Put the meat and water on the back of the stove and let
it slowly come to a boil, then simmer three or four hours, until the water is
boiled away one-half; add the salt, strain and set to cool, in an earthenware
dish well covered. When cold, take off the fat from the top and it is ready
for use. To make soup for a family of six, take one-quarter of the stock, to
which add one-quarter of boiling water, and any vegetables desired boil three
hours. Season with salt and pepper.

BARLEY BROTH

Put two pounds of shin beef in one gallon of water. Add a teacup of pearl
barley, 3 large onions and a small bunch of parsley minced, 3 potatoes sliced,
a little thyme and pepper, salt to taste. Simmer steadily three hours, and stir
often, so that the meat will not burn. Do not let it boil. Always stir soup or
broth with a wooden spoon.

TURKEY SOUP

Place the remains of a cold turkey and what is left of the dressing and
gravy in a pot, and cover it with cold water. Simmer slowly four hours, and let
stand until the next day. Take off what fat may have arisen, and take out
with a skimmer all the bits of bones. Put the soup on to heat until at boiling
point, then thicken slightly with flour stirred into a cup of cream, and season
to taste. Pick off all the meat from bones, put it back in the soup, boil up and
serve.

MOCK TURTLE SOUP

Take a calf 's head, a knuckle of veal, a hock of ham, six potatoes sliced thin,
three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced
meat balls of veal and beef, half a pint of wine, one dozen egg balls, juice of
a lemon. The calf's head must have had the brains removed, and must have
been boiled previously till the meat slips off the bone. The broth must be
saved, so as to use in the soup. Cut the head in small pieces after boiling. The
veal and ham also must have been boiled and cut up, and all simmered for a
couple of hours in the broth made by the calf's head. Now put all together.
The forced meat balls and egg balls should be added, and all boiled about ten
minutes.

VEGETABLE SOUP WITH STOCK

Cut three onions, three turnips, one carrot and four potatoes. Put them
into a stew-pan with two tablespoonfuls of butter and a teaspoonful of
powdered sugar. After it has cooked ten minutes, add two quarts of stock, and
when it comes to a boil put aside to simmer until the vegetables are tender
about one-half hour.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST -WED COOK BOOK

Reno Brewing Company

INCORPORATED

The Home of

Sierra and Royal
Beer

NEVADA PRODUCTS

RENO

NEVADA

THE JUST-WED COOK BOOK 49

I n the City of Reno, the
greatest little city in
^^^^^^^^~ forty-eight states a city
situated by the most beautiful of rivers, the
greatest of railroads and the grandest of moun-
tains a city possessing the most balmy climate
in all the land.

Why

Because these are the bever-
ages of health and happiness;
of contentment and good
cheer; because they are superbly brewed from
the finest material, aged to mellow ripeness and
when bottled are put in your home with the su-
preme sparkle, zest and flavor that prevailed in
the original casks.

those who appreciate the
worth of a modern sunshiny
^"^"i^ brewery a bottling plant
equipped with every device to insure these beers
against even the slightest contamination; by
those who know the art of combining sunshine,
fresh air, pure water and nutritious grains into
the concentrated goodness of the very best of
beers

SIERRA and
ROYAL

TELEPHONE 581 FOR A CASE

Reno Brewing Company

50 THE JUST-WED COOK BOOK

DC CD Closer to a Temperance Drink
DEER Than Any Other Beer. Phone 581

CHICKEN SOUP

Time, four hours. Boil two chickens with great care, skimming constantly,
and keeping them covered with water. When tender, take out the chickens
and remove every bone from the meat; put a large piece of butter into a fry-
ing-pan and sprinkle the chicken meat well with flour, lay in the hot pan; fry
a nice brown and keep it hot and dry. Take a pint of the chicken water and
stir in two large spoonfuls of curry powder, two of butter and one of flour, one
teaspoonful of salt and a little cayenne; mix it with the broth in the pot; when
well mixed, simmer five minutes, then add the browned chicken. Serve with
rice.

CHICKEN GUMBO SOUP

Fry one chicken; remove the bones; chop fine; place in kettle, with two
quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twenty -four
pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy
left from frying the chicken; then add to the kettle with water and chicken
two tablespoonfuls of rice, pepper and salt; boil slowly one hour.

DIAMONDS
WATCHES
RINGS
LAVALLIERES
CHAINS

Watchmaker

r Pesc*

iTtniUo

& Jeweler

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

245 LAKE ST.

PHONE 1392 RENO. NEVADA

MACARONI SOUP ITALIAN STYLE

Put four and one-half sticks of macaroni into a saucepan with one table-
spoonfuls of butter and one onion. Boil until the macaroni is tender; when
done drain and pour over it two quarts of good broth, beef, chicken or other
kind. Place the pan on the fire to simmer for about ten minutes, watching lest
it break or become pulpy. Add a little grated Parmesan cheese, and serve.

OX-TAIL SOUP

One ox tail, two pounds lean beef, four carrots, three onions, parsley, thyme,
pepper, and salt to taste, four quarts cold water. Cut tail into joints, fry brown
in good drippings. Slice onions and 2 carrots and fry in the same, when you
have taken out all of the pieces of tail. When done tie the thyme and parsley
in lace bag, and drop into the soup-pot. Put in the tail, then the beef cut into
strips. Grate over them two whole carrots, pour over all the water, and boil
slowly four hours; strain and season; thicken with brown flour wet with cold
water; boil fifteen minutes longer and serve.

CREAM OF CELERY SOUP

In three pints of boiling water cook three cupfuls of celery, cut fine, until
tender enough to be rubbed through a sieve. One pint of milk thickened with
one tablespoonful of butter and one tablespoonful of Gold Medal Flour. Add
celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of
scalded cream added just before serving is an addition.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 51

Nevada Transfer Co.

We Haul Anything

MOVING
PACKING

and

STORAGE

Concrete Warehouse

We check your baggage
at your home.

No extra charge.

142 E. Second St. Reno, Nevada

PHONE 3O

52 THE JUST-WED COOK BOOK

RflYfll RFFR If P urchased fc y the Wife wil1 kee p

HU I flL DLL It Husband Home. RENO BREWING CO.

SPLIT PEA SOUP WITH SALT PORK

Wash a pint of split peas and cover with tepid water, adding a pinch of
soda; let remain over night to swell. In the morning put them in a kettle with
three quarts of cold water, adding half a pound of lean salt pork; a teaspoonful
of salt, a little pepper. Cook gently for three hours, stirring occasionally till
the peas are all dissolved, adding a little more boiling water to keep up the
quantity as it boils away. Strain through a colander. Serve with small squares
of toasted bread. If not rich enough, add a small piece of butter.

BEAN SOUP

Soak quart of white beans over night; in morning pour off water; add fresh,
and set over fire until skins will come off; throw them into cold water, rub well,
and skin will rise to top, where they may be removed. Boil beans till perfectly
soft, allowing two quarts of water to one quart of beans; mash beans, add flour
and butter, which have been rubbed together, also salt and pepper. Cut bread
into small pieces, toast and drop on soup when you serve.

OYSTER SOUP

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

CLAM SOUP

Boil juice of clams, make a little drawn butter and mix with the juice; stir
until it boils, chop up clams and put them in; season to taste with pepper, salt
and little lemon juice; cream or milk is to be added. Boil over slow fire about
one hour.

CHICKEN BROTH

Cut up a chicken into small pieces and put it in a deep earthen dish, adding
a quart of cold water, and setting it over a boiling kettle. Cover closely and
let it steam several hours until the meat of the chicken has become tender,
after which strain off the broth and let it stand over night. Skim off the fat
in the morning and pour the broth into a bowl. Into the dish in which the
broth was made put one-third of a teacupful rice in a teacupful of cold water,
and steam as before until the rice is soft; then pour in the broth and steam an
hour or two longer.

CREAM TOMATO SOUP

One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, two
tablespoonfuls of butter and one of Gold Medal Flour. Peel and slice the to-
matoes and put over the fire in a granite kettle, with one quart of cold water.
Let them heat gradually and then add an additional quart of cold water. When
this boils, put in the rice pepper and salt to taste, and continue the boiling
until the rice is tender; then stir in Gold Medal Flour and butter, half tea-
spoonful baking soda and one pint of milk. Boil for a few minutes and serve.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 53

Meacham s

AMERICAN
GROCERY CO.

Phone Your Orders to 41

Our Specials:

Meacham's Spoon Brand
Coffee

A Silver Spoon in each package

M. J. B. COFFEE

TREE TEA-Full Weight

Folger's Coffees, Spices, Extracts

Prompt Delivery
226 North Virginia St. * RENO, NEVADA

54 THE JUST-WED COOK BOOK

For Quick Service Call Up

The Eagle Express

Phone 492

We do All Kinds of Hauling
Office 36 West Second Street RENO, NEVADA

SOMETHING NEW!

Mrs. Newly wed:

Why bake your own bread when you can save time,
trouble and money in buying the Prize Bread of the
World and delivered at your door daily? The most
delicious bread you ever tasted, baked in a revolving
oven. Equal distribution of heat to every loaf. Its
golden brown color, texture and taste, always the
same. Keeps practically fresh for three days. Only
pure sweet milk 41/2 per cent butter fat used. Baker's
Home-Made Bakery goods.

BARKER'S BAKERY No. 48

Phone 488
329 N. Sierra St. Reno, Nev.

SPORTING GOODS

CHAS. STEVER

Bicycles and Sundries, Fishing Tackle, Guns and Ammunition

Baseball and Tennis (roods, Pocket Cutlery, Skates

Sleds, Snow Shoes, Skies, Etc.

233 Sierra Street Phone 644

RENO, NEVADA

THE JUST-WED COOK BOOK 55

PAIGE- DETROIT

MOTOR CAR COMPANY

Manufacturers
DETROIT, MICHIGAN

SERVICE STATION

112 North Center Street
RENO, NEVADA

PAIGC

/ie Standard of Value aad Quality

Buy a Real Automobile

5 Passenger $1240 7 Passenger $1525

J. S. Malcolm & Son

State Distributors
112 North Center Street RENO, NEVADA

56 THE JUST-WED COOK BOOK

Werft 3d Street Telephone 869

Crescent Creamery Co.

Manufacturers of

Extra Creamery Butter

(Crescent I (jeamerf*

BLUE MElH 9 EXTRA

RIBBON *2 mm EL CREAMERY

BRAND l^i BUTTER

NET WEIGHT 2 IBS. ^ ^^

RENO, NEV

Made from the
Pure Pasteurized Cream

JOHN CHISM, Manager RENO, NEVADA

THE JUST-WED COOK BOOK 57

IDEAS IN SALADS

Prepare celery stalks very carefully by removing the stringy fiber until
entirely free from shreds. Chop quite fine, and to two cupfuls of celery add
two cupfuls of chopped lettuce, the latter crisp and fresh as possible. Season
with salt, pepper and thyme, vinegar, olive oil, bay leaf. If possible, add half
a teaspoonful shoyu, or Japanese sauce, which greatly improves the flavor.
Mix all thoroughly and then add crab, shrimp, sardine, spiced mackerel or
halibut filling. Boiled halibut, chilled in salt water, makes a good combination
with crab, and when broken into small portions and allowed to stand for an
hour or so, in the same salt water with crab, can with difficulty be distinguished
from the crab itself. For sardine, potato, and meat salads, a tablespoonful of
onion juice is desirable.

Make mayonnaise dressing by using the yolks of three or four eggs, accord-
ing to the quantity desired, and after beating add, drop by drop, pure olive
oil, stirring constantly until the mixture begins to thicken. Then a larger
quantity of oil may be stirred in until the mixture becomes of proper con-
sistency, about like heavy cream; do not season until thickened for fear of
curdling. Salt very sparingly, and if desired sift in a little cayenne pepper, a
few drops of lemon, two teaspoonfuls of spiced mustard vinegar from mustard
pickles.

CHICKEN SALAD

Cut cold roast or boiled chicken in small dice, add celery cut fine, season
with salt and pepper. Mix with French dressing and put aside for an hour or
more. Just before serving stir in some mayonnaise slightly thinned with
lemon juice or French dressing, arrange on lettuce leaves and cover with thick
mayonnaise.

CRAB SALAD

One pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg,
chopped fine, and one tomato cut into small pieces; season with salt, pepper
and vinegar, mix in salad bowl, garnishing it with crisp leaves of Ittuce; dress
with mayonnaise dressing.

LOBSTER SALAD

Cut the lobster into small squares and season with two tablespoonfuls of
vinegar, two of oil, one teaspoonful of salt and pepper and let it stand in a
cool place for an hour. When ready to serve line the salad bowl with crisp
lettuce leaves, and after mixing the lobster thoroughly with mayonnaise place
it on the lettuce. Serve with toasted crackers and cheese.

SALMON SALAD

Remove bones and skin from salmon. Drain off liquid. Mix with French
dressing or thin mayonnaise; set away for awhile. Finish same as lobster
salad. Other fish salads may be prepared in same manner.

TOMATO SALAD

Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the
following manner: Work up saltspoon of each of salt, pepper and mustard,
two tablespoonfuls of salad oil, adding a few drops at a time, and, when thor-
oughly mixed, whip in with an egg, beaten, four tablespoonfuls vinegar; toss
up with fork.

68 THE JUST-WED COOK BOOK

Mr. and Mrs.

The NEVADA TEA STORE sincerely congrat-
ulates you on this auspicious occasion and wishes you
all joy and happiness and trust that you will find
this useful cook book helpful to you in your house-
keeping duties.

The NEVADA TEA STORE also can be very
helpful to you, if you will do your trading with us
and on your first order of goods we will allow you a
special discount of 10 per cent, in order to induce
you to try our goods.

We roast all our Coffee fresh every day and we
manufacture all our Baking Powder and Extracts.

Make up your order for the following articles
and phone to us and we will allow you a 10 per cent
discount and also give you premium coupons :

Teas, Coffees, Baking Powder,
Extracts, Spices, Chocolate and
Cocoa, Salad Oil, Rice, Laundry
and Toilet Soaps.

We also have a full line of Bakery Goods.

We pay all parcel post charges on out of town
orders.

Nevada Tea Store

PHONE 986-J

340 N. Virginia Street Reno, Nevada

THE JUST-WED COOK BOOK 59

Sierra Beer for Health Phone 581

COLD SLAW

Chop or shred a small white cabbage. Prepare a dressing in the proportion
of one tablespoonful of oil to four of vinegar, a teaspoonful mustard, salt and
sugar, and pepper. Pour over the salad, adding, if you choose, three table-
spoonfuls of minced celery; toss up well and put in a glass -bowl.

POTATO SALAD

Four large potatoes, one-half a small onion, a little celery, chopped fine.
If the potatoes have been boiled in their skin they are better. The dressing
consists of one cupful of cream, one tablespoonful of corn starch, one egg, two
tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful
of mustard, one of sugar, salt and pepper to taste.

CELERY SALAD

Two bunches celery, one tablespoonful salad oil, four tablespoonfuls of
vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape celery;
lay in ice-cold water until dinner time. Then cut into inch lengths, add above
seasoning. Stir well together with fork and serve in salad bowl.

DIAMONDS

WATCHES

RINGS

LAVALLIERES

CHAINS

Watchmaker

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

245 LAKE ST. PHONE 1393 RENO. NEVADA

APPLE SALAD WITH HERRINGS OR CARDELLEN

1 pound apples, 4 ounces chopped Sardellen or

2 hard-boiled eggs, pickled herrings,

y 2 gill vinegar, 4 tablespoonfuls salad oil,

% teaspoonful chopped onion, 1 teaspoonful capers,

Sugar to taste.

Soak the herrings or Sardellen, then chop them finely and mix with the oil,
vinegar, hard-boiled eggs (chopped finely) and the capers. Add the apples,
cut into tiny dice, flavor with pepper and sugar, and mix all thoroughly.

EGG SALAD

Cut hard-boiled eggs in half lengths, rub their yolks through a sieve, mix
with equal weight of Parmesan cheese, season with chopped chives, pepper
and salt, and enough butter to moisten. Fill the whites with this mixture, serve
on lettuce, and garnish with sliced tomatoes.

ENDIVE SALAD

1 head endive, 4 hard cooked eggs,

French salad dressing, 1 pint boiled potatoes, sliced.

Wash and dry endive picked off the green outer leaves and use only the
light-colored feathery leaves. Arrange on salad dish with white leaves in cen-
ter. Place eggs, cut into quarters lengthwise, around carefully, and mix with
potatoes and pour over all French dressing.

WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

K
I

M
B
A
L
L

60 THE JUST-WED COOK BOOK

EGG SALAD

Boil six eggs until the yolks are very mealy. Boil also one dozen medium-
sized potatoes, with jackets on. Peel eggs and potatoes and cut in dice. Add
two slices onions. Put first a layer of one, then of the other, until all is used.
Pour over it some cream salad dressing.

A DELICIOUS SALAD FOB STUFFED PEPPERS

One can of sardines picked into fine pieces with a fork, two tablespoonfuls
of chopped olives, two tablespoonfuls of chopped pickles, mayonnaise dressing
and salt and pepper to taste. Remove the seeds, membrane and stem end from
the peppers and soak in salt water. Mix the olives, pickles, etc., with the sar-
dines and add enough mayonnaise dressing to hold it together. Then drain
the peppers dry and fill with the salad. Garnish the plate with lettuce leaves
and olives.

SARDINE SANDWICH

Take one can of sardines, remove the back-bone from the fish, add juice of
one lemon, one tablespoonful of Worcestershire sauce. Mix the above thorough-
ly and spread on buttered bread. Before placing layers of bread together, add
a few slices of pickled onions.

SARDINE PASTE

Work required amount of sardines into a paste with a broad knife or
spatula. Add to this very tiny pickled onions, the quantity depending upon the
taste, about one-quarter as much onion as paste, is good. Season with Wor-
cestershire sauce, salt, pepper, paprika, celery salt and a liberal amount of
lemon juice.

This is delicious for sandwiches, to serve on small pieces of toast with cock-
tails, or on crackers with salad.

SANDWICHES

Take each fish, lightly scrape off skin and remove the tail, and pick the
meat into convenient sized pieces with a fork. Put the pieces into a bowl of
lemon juice and let stand a few minutes. Then drain and spread on thin
slices of bread between fresh lettuce leaves. If the " Soused" Sardines are
used, substitute mayonnaise dressing for the lemon juice.

SARDINE SANDWICHES

Very tasty sandwiches can be prepared by mincing fish with half the quan-
tity of hard-boiled eggs and moistening with mayonnaise dressing. Place this
mixture between thin slices of bread and cut into small squares with a sharp
knife.

CHICKEN AND LOBSTER SALAD

~y 2 chicken, 1 pound tinned lobster,

% pound tinned peas, Mayonnaise dressing,

1 tablespoonful chopped parsley ^4 pint oil.

and olives,

Remove the meat from bones and cut up into small pieces. Sprinkle over
with lemon juice and 'stand on one side for thirty minutes. Then mix with
peas, stir the chopped parsley and olives into a mayonnaise and mix all well
together. Garnish with gherkins and tiny onions. Asparagus may be sub-
stituted for peas.

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THE JUST-WED COOK BOOK 61

n f\ V AT D 17 17 D Sma11 Percentage of Alcohol,
IVUI/\L DIXlX Large Percentage of Extracts

CABBABE SALAD a la CALAIS

First make a dressing in the following manner: Take two raw eggs, two
level teaspoonfuls of salt and two level teaspoonfuls of dry mustard and *
quarter teaspoonful of cayenne pepper or paprika and about five teaspoonfuls
of sugar and one tablespoonful of butter and add two tablespoonfuls of milk,
mix well and beat with a fork. Then take one cup of vinegar and boil separate-
ly, pour slowly over the other mixture and when this is done boil slowly until
thick. Grind up a fair-sized head of cabbage, one medium sized onion and two
green peppers from which the seeds and fibre have been removed. Then mix
with the dressing and serve.

HOT SLAW

Pick off the bad leaves from head of small cabbage, slice or cut the cab-
bage very thin, scald it 5 minutes in 2 quarts of boiling water and drain
through a colander. Mix it well with a sauce made of *4 cup of hot vinegar,
1 cup of sour cream, yolks of 2 eggs, 3 tablespoonfuls of oil, salt and pepper to
taste.

JELLIED CHICKEN AND CELERY SALAD

Make the chicken jelly and set it in a border mould. Chop three bunches
of celery, and mix with one can of asparagus tips. When the jelly is cold set
on a platter, and heap the celery and asparagus in the center. Slice four hard-
boiled eggs and lay around the jelly in little piles, alternating with mayon-
naise dressing.

This is also nice made with fruit jelly with fruit in center, omitting the
egg and using French dressing made with lemon instead of the mayonnaise.

ROMAINE SALAD

Take the heart of a Eomaine, don't wash, but wipe with a clean towel, one-
half pint of cream, mix in pepper and salt to taste. This is the proper way to
eat Eomaine, and the only way it is served in Paris, especially in private
families. No dressing.

MAYONNAISE DRESSING

Put the yolk of an egg into a cup with salt-spoonful of salt, and beat until
light, one-half teaspoonful of mustard and beat again. Then add olive oil,
drop by drop, then a few drops of vinegar and the same of lemon juice. Con-
tinue this process until the egg has absorbed a little more than a half a teacup
of oil; finish by adding a very little cayenne pepper and sugar.

FRENCH DRESSING

Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3 table-
spoonfuls olive oil. Stir for few minutes, then gradually add 1 tablespoonful
vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot
be noticed. Mixture will separate in about twenty minutes.

THE JUST-WED COOK BOOK

F. G. LISTON
The Fish King

FRESH

Fish,

Oysters,

Crabs,

Shrimps,

Mussells

and Clams

sue

PHONE 725

OfG

28 W. Second Street Reno, Nevada

THE JUST-WED COOK BOOK

- - -----

TO FEY FISH

After the fish is well cleansed, lay it on a folded towel and dry out all the
water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated
stale bread or Indian meal, whichever may be preferred; Gold Medal Flour will
generally be liked. Have a thick-bottomed frying-pan with plenty of sweet
lard salted (a tablespoonful of salt to each pound of lard) for fresh fish which
have not been previously salted; let it become boiling hot, then lay the fish
in and let it fry gently until one side is a fine, delicate brown, then turn the
other; when both are done take it up carefully and serve quickly, or keep it
covered with a tin cover, and set the dish where it will keep hot.

TO BROIL FISH

Eub the bars of your gridiron with dripping or a piece of beef suet, to pre-
vent the fish from sticking. Put a good piece of butter into a dish, enough salt
and pepper to season the fish. Lay the fish on it when it is broiled, and with
a knife put the butter over every part. Serve very hot.

TO BAKE FISH WHOLE

Cut off the head and split the fish down nearly to the tail; prepare a dress-
ing of bread, butter, pepper and salt, moisten with a little water. Fill the dish
with this dressing, and bind it together with a piece of string; lay the fish on
a bake-pan and pour round it a little water and melted butter. Baste frequent-
ly. A good-sized fish will bake in an hour. Serve with the gravy of the fish,
drawn butter.

BROILED SALT MACKEREL

Freshen by soaking it over night in water, being careful that the skin lies
uppermost. In the morning dry it without breaking, cut off the head and tip
of the tail, place it between the bars of a buttered fish-gridiron, and broil to
a light brown; lay it on a hot dish, and dress with a little butter, pepper, and
lemon juice, vinegar.

CODFISH BALLS

Put fish in cold water, set on back of stove; when water gets hot, pour off
and put cold again until fish is sufficiently fresh; then pick it up. Boil po-
tatoes and mash them, mix fish and potatoes together, while potatoes are hot,
taking two-thirds potatoes and one-third fish. Put in plenty of butter; make
into balls and fry in plenty of lard. Have lard hot before putting in balls.
Variation may be had by rolling each ball in beaten egg, then in dry bread
crumbs before frying.

FISH STEAKS FRIED

Cut the slices of fresh fish three-quarters of an inch thick, sprinkle with
Gold Medal Flour, or cornmeal slightly salted or dip them in eggs lightly salted
and roll in crumbs; fry a light brown. Salmon or any other large fish can be
fried this way.

64 THE JUST-WED COOK BOOK

Closer to a Temperance Drink
Than Any Other Beer. Phone 581

CREAMED FISH

Pick (not shred) one cupful of codfish; place in a spider and fill and cover
with cold water. Stir a moment over the fire and pour off the water. Stand
on the stove, cover the fish with one and one-half pints of milk and a large
tablespoonful of butter. Stir into a cup of cold cream two tablespoonfuls of
Gold Medal Flour and when the milk on the stove is about to boil mix this with
it. When the mixture has thickened stand where it will boil no longer and stir
into it one egg. Serve at once.

FISH CHOWDER

Two pounds of fresh white fish, a quarter of a pound of bacon, five small
potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a
small hen 's egg and a teaspoon Gold Medal Flour. Pick the fish to pieces. Re-
move the bone and skin; cut potatoes into small squares; the bacon in small
pieces; rub the butter and flour to a cream. Spread in a granite kettle half of
the potatoes, then half of the fish, then sprinkle in the minced onions, then the
bacon, then half of the tomatoes. Then a shake of salt and pepper; add the
rest of the fish, tomatoes, potatoes, and more salt and pepper, using in all one
teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, let
simmer for half an hour. Scald the milk, put a pinch of soda into the chowder
and stir; add the hot milk to the butter and flour; stir smooth; then add to the
chowder. Serve very hot.

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FISH BALLS

The remnants of any cold fish can be used by breaking the fish to pieces
with a fork, removing all the bones and skin, and shredding very fine. Add an
equal quantity of mashed potatoes, make into a stiff batter with a piece of but-
ter and some milk, and a beaten egg. Flour your hands and shape the mix-
ture into balls. Fry in boiling lard or drippings, to a light brown.

FISH CROQUETTES

Take remnants of boiled cod, salmon or halibut and pick the flesh out care-
fully. Mince it moderately fine. Stir a piece of butter, a small spoon Gold
Medal Flour and some milk over fire until they thicken. Then add pepper, salt
and a little grated nutmeg, together with finely-chopped parsley, and then the
minced fish. When very hot remove from the fire, turn on a dish to get cold,
then shape and finish the croquettes.

CLAMS AND RICE

Chop fine one onion and a small piece of ham or pork; add a bruised clove
of garlic, one cupful of tomatoes and a little saffron water; stew all together
for a few minutes, then add a pint of well scrubbed small clams, still in the
shell; steam a half hour in a tightly covered dish; then add one cupful of well
washed rice and about one pint of water; season with salt and cook until the
rice is done.

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CHAFING DISH RECIPE

Skin the fish and lay on brown paper for a few minutes. Then dip in
beaten egg and roll in finely powdered cracker crumbs.

Place butter in a chafing dish so that when melted it will cover bottom of
the dish to the depth of three-eighths of an inch. When hot place the sardines
in and cook until nicely browned, being careful not to let them burn.

Serve on a lettuce leaf with mayonnaise dressing.

SARDINE BALLS

Pick required number of sardines into fine pieces, season to taste with salt,
pepper and onion juice. Make into small balls, handling as little as possible.
When the chafing dish (or saucepan) is hot, butter the balls enough to prevent
sticking, place in pan, and shake gently for a few minutes until brown. Serve
hot.

SHRIMP

Have a pint of shelled shrimps. Then make a thick sauce; a heaped tea-
spoonful Gold Medal Flour, half an ounce butter and a quarter pint of milk.
Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well
heated pour the whole out onto a hot dish, trim the dish round with cold boiled
rice, and serve.

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SARDINES a la CAMBRIDGE

Take a can of good sardines ("Mustard"), remove the backbone and out-
side skin and rub the meat through a sieve; mix with it minced raw oysters,
the yolks of two hard-boiled eggs, a tiny dust of paprika, three ounces of fresh
bread crumbs, one and a half ounces of warm butter, and the liquor from the
oysters, and the yolks of two raw eggs. Divide the mixture into portions about
the size of walnuts, roll each up in Gold Medal Flour and dip into beaten egg
and then into freshly made bread crumbs, and put into a frying basket and fry
for three or four minutes in clean boiling fat. Dish up in a pile on a hot dish
on a dish paper, and serve hot. Garnish with a little fresh parsley around the
dish.

Remove the skin from a can of sardines and place them in a pan, add a
piece of butter, a glass of white wine, a few shrimp, a dozen oysters, a few
mushrooms and a few crusts of bread fried in butter, and when all is well
cooked make the following sauce:

Place in a pan a piece of butter the size of an egg and melt, then add a
spoonful Gold Medal Flour and when brown, half a glass of the above mixture
except the fish; use a wooden spoon. When the sauce is made, add the yolk
of an egg and take from the fire. Place the fish in a dish, spread on the sauce,
and put in a warm oven for fifteen minutes and serve.

66 THE JUST-WED COOK BOOK

SIERRA BEER FOB HEALTH-Phone 581

SCALLOPED SARDINES

One can of sardines, one cupful of sauce (as below), five or six soda crackers.
Pick the fish over, removing back-bone and tail, and flake with a fork. Place a
layer of the sardines in an agate baking dish, cover with the sauce, then a
layer of the cracker crumbs, another layer of sardines, and so on until the fish
is all used. Cover the top layer with cracker crumbs and bake in a hot oven
until brown. Prepare the fish sauce as follows:

SAUCE Two tablespoonfuls each of Gold Medal Flour, butter, cup hot
milk, salt and pepper to taste. Melt the butter in sauce-pan until it bubbles,
then add the flour, salt and pepper until smooth, and pour the hot milk in grad-
ually, stirring each time. Cook until it thickens. This is a good sauce to serve
with any fish.

LOBSTER NEWBURG

Season one pint diced lobster with half teaspoon salt, dash cayenne, pinch
nutmeg. Put in sauce-pan with two tablespoons butter; heat slowly. Add two
tablespoons sherry; cook six minutes; add one-half cup cream beaten with yolks
two eggs, stir till thickened. Take quickly from fire.

STEWED MUSSELS

Take about five dozen good-sized mussels, clean and then boil them until
shells open. Put very little water on when boiling them, for when they are
heated they let out plenty of juice themselves. When they are cooked take
from shell and pick over. Put in a saucepan a piece of butter and some onions;
fry until brown and add the mussels, a can of tomatoes and two cupfuls of the
juice and stew all together for about fifteen minutes. Salt and pepper to taste,
and lastly thicken the gravy with some Gold Medal Flour dissolved in cold
water.

DEVILED CRAB

One cup crab meat, picked from shells of well-boiled crabs, two tablespoons
fine bread crumbs or rolled crackers, yolk two hard-boiled eggs, chopped juice
of a lemon, one-half teaspoon mustard, a little cayenne pepper and salt, one
cup good drawn butter. Mix one spoon crumbs with chopped crab meat, yolks,
seasoning, drawn butter. Fill scallop shells large clam shell will do with
mixture; sift crumbs over top, heat to slight brown in quick oven.

CREAMED CRAB

Melt a half inch slice butter, add half a cup Gold Medal Flour, stir all the
time; to this add three cups of milk and one cup of cream; season with salt,
red pepper and one tablespoonful Worcestershire sauce. Cook ten minutes.
Add the picked meat of three crabs and a small bottle of mushrooms. Let it
come to a boil once. Serve in ramikins.

CLAM CHOWDER

Twenty-five clams, chopped not fine one-half pound salt pork chopped
fine, six potatoes sliced thin, four onions sliced thin. Put pork in kettle; after
cooking a short time add potatoes, onions and juice of clams. Cook two and
one-half hours, then add clams; fifteen minutes before serving add two quarts
of milk.

i WESTERN MUSIC CO.

J PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

M
B
A
L
L

THE JUST-WED COOK BOOK 67

Poultry and Game

BOAST TURKEY

Carefully pluck the bird and singe off the down with lighted paper; break
the leg bone close to the foot, hang up the bird and draw out the strings of
the thigh. Never cut the breast; make a small slit down the back of the neck
and take out the crop that way, then cut the neck bone close, and after the
bird is stuffed the skin can be turned over the back and the crop will look full
and round. Cut around the vent, making the hole as small as possible, and
draw carefully, taking care that the gall bag and the intestines joining the
gizzard are not broken. Open the gizzard, take out the contents and detach the
liver from the gall bladder. The liver, gizzard and heart, if used in the gravy,
will need to be boiled an hour and a half and chopped as fine as possible. Wash
the turkey and wipe thoroughly dry, inside and out; then fill the inside with
stuffing, and sew the skin of the neck over the back. Sew up the opening at
the vent, then run a long skewer into the pinion and thigh through the body,
passing it through the opposite pinion and thigh. Put a skewer in the small
part of the leg, close on the outside and push it through. Pass a string over
the points of the skewers and tie it securely at the back.

Sprinkle well with Gold Medal Flour, cover the breast with nicely-buttered
white paper, place on a grating in the dripping-pan and put in the oven to
roast. Baste every fifteen minutes a few times with butter and water, and
then with the gravy in the dripping-pan. Do not have too hot an oven. A
turkey weighing ten pounds will require three hours to bake.

BOAST GOOSE

Get a goose that is not more than eight months old, and the fatter it is the
more juicy the meat. The dressing should be made of three pints of bread
crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt
and chopped onions. Don't stuff very full, but sew very closely so that the
fat will not get in. Place in a baking pan with a little water, and baste often
with a little salt, water and vinegar. Turn the goose frequently so that it may
be evenly browned. Bake about 2% hours. When done, take it from the pan,
drain off the fat and add the chopped giblets, which have previously been
boiled tender, together with the water in which they were done. Thicken with
Gold Medal Flour and butter rubbed together; let boil, and serve.

BAKED CHICKEN

Take a plump chicken, dress and lay in cold salt Water for half hour, put
in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork.
Cover and bake until tender, with a steady fire. Baste often. Turn so as to
have uniform heat.

CHICKEN SOUTHEBN STYLE

Wash your chicken thoroughly in soda and water. Dry and disjoint. Put
one and one-half cups of cold water in a porcelain pot (Dutch oven preferred) ;
pack chicken in closely. Mince two small onions, one kernel garlic, little pars-
ley and sprinkle over chicken. Cover closely and let simmer for three hours.
One-half hour before done season with salt and pepper. Don't lift cover dur-
ing the cooking. When done remove chicken and thicken gravy with a little
Gold Medal Flour.

68 THE JUST-WED COOK BOOK

RflYfll RFFR lf p urchased fa y tbe Wife

nUlfiL ULLn Husband Home" RENO BREWING CO.

WILD DUCKS

Nearly all wild ducks are liable to have a fishy flavor, and when handled by
inexperienced cooks, are sometimes uneatable from this cause. Before roasting
them guard against this by parboiling them with a small carrot, peeled, put
within each. This will absorb the unpleasant taste. An onion will have the
same effect; but unless you mean to use onion in the stuffing, the carrot i
preferable.

BOAST WILD DUCK

Parboil as above directed; throw away the carrot or onion, lay in fresh
water one-half of an hour; stuff with bread crumbs, season with pepper, sage,
salt and onion, roast until brown, basting for half the time with butter and
water, then with drippings. Add to the gravy, when you have taken up the
ducks, a teaspoonful of currant jelly and a pinch of cayenne pepper. Thicken
with browned flour and serve in a tureen.

PIGEON PIE

Clean and truss three or four pigeons, rub outside with a mixture of pepper
and salt; rub inside with a bit of butter, fill with a bread-and-butter stuffing,
or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding
dish, and line (the sides only) with pie paste, rolled to quarter of an inch thick-
ness; lay the birds in; for three large tame pigeons, cut quarter of a pound of
sweet butter and put it over them, strew over a large teaspoonful of salt and
a small teaspoonful of pepper, with finely cut parsley; dredge a large teaspoon-
ful of Gold Medal Flour over; put in water to nearly fill the pie; lay skewers
across the top, cover with a puff paste crust; cut a slit in the middle, ornament
the edge with leaves, braids, or shells of paste, and put in a moderately hot or
quick over for one hour; when nearly done brush the top over with the yolk of
an egg beaten with a little milk, and finish. The pigeons for this pie may be
cut in two or more pieces, if preferred. Any small birds may be done in this
manner.

BOAST PIGEON

Clean and truss two young pigeons, mince the liver, and mix with them two
ounces of finely grated bread crumbs, two ounces of fresh butter, finely chopped
onion, a teaspoonful shredded parsley, a little salt, pepper, nutmeg. Fill birds
with this forcemeat, fasten a slice of fat bacon over the breast of each, and
roast. Make a sauce by mixing a little water with the gravy which drops from
the birds, and boiling it with a little thickening; season it with pepper, salt
and chopped parsley.

QUAIL ON TOAST

Take five quail, but don't remove the legs, for you would lose all the taste
of the game. Wipe them well; string them tight, so as to raise the breasts.
Put a little butter on each, a little lemon juice, and inside each the quarter of
a lemon without the peel. Then put a very thin slice of pork, about two inches
square, around each quail, with two or three cuts in each side, and string it
tight. Let cook on a good fire, and when they are nearly well done, for white
meat game must be well done, cut the strings; dress nicely on toast and serve
hot. Pour the juice on the quail after having taken the fat off, and put some
slices of lemon around the dish, one for each quail.

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Sierra Beer for Health Phone 581

ROAST TAME DUCK

Take a young farmyard duck fattened at liberty, but cleansed by being
shut up two or three days and fed on barley meal and water. Pluck, singe and
empty; scald the feet, skin and twist round on the back of the bird; head, neck
and pinions must be cut off, the latter at the first joint, and all skewered firmly
to give the breast a nice plump appearance. For stuffing, one-half pound of
onions, one teaspoonful of powdered sage, three tablespoonfuls of bread crumbs,
the liver of a duck parboiled and minced with cayenne pepper and salt. Cut
fine onions, throwing boiling water over them for ten minutes; drain through
a gravy strainer, and add the bread crumbs, minced liver, sage, pepper and salt
to taste; mix, and put inside the duck. This amount is for one duck, more
onion and more sage may be added, but the above is a delicate compound not
likely to disagree with the stomach. Let the duck be hung a day of two, accord-
ing to the weather, to make the flesh tender. Roast before a brisk, clear fire,
baste often, and dredge with flour to make the bird look frothy. Serve with a
good brown gravy in the dish, and apple sauce in a tureen. It takes about an
hour.

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RABBIT PIE

Cut a rabbit into seven pieces, soak in salted water one-half hour and stew
until half done in enough water to cover it. Lay slices of pork in the bottom
of a pie dish and upon these a layer of rabbit. Then follow slices of hard-
boiled egg, peppered and buttered. Continue until the dish is full, the top
layer being bacon. Pour in the water in which the rabbit was stewed, and
adding a little Gold Medal Flour, cover with puff paste, cut a slit in the middle
and bake one hour, laying paper over the top should it brown too fast.

VENISON STEAK BROILED

Take the leg and cut slices from it, having a quick, clear fire. Turn them
constantly. They should be served underdone. Butter both sides of the steak;
sprinkle salt and pepper over the venison, garnish with parsley and accompany-
ing it by a jelly sauce.

70 THE JUST-WED COOK BOOK

STUFFINGS

CHESTNUT STUFFING FOB POULTRY

One pint fine bread crumbs, one pint shelled and boiled French chestnuts
chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted
butter.

OYSTER STUFFING FOR POULTRY

Substitute small raw oysters, picked and washed, for chestnuts in above
recipe.

CELERY STUFFING
Substitute finely cut celery for chestnuts.

STUFFING FOR TOMATOES, GREEN PEPPERS, ETC.

One cup dry bread crumbs, one-third teaspoonful salt, one-quarter teaspoon-
ful pepper, one teaspoonful onion juice, one tablespoonful chopped parsley, two
tablespoonfuls melted butter. Hominy, rice, or other cooked cereal may take
the place of crumbs.

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LAMB AND VEAL STUFFING

Three cups stale bread crumbs, three onions chopped fine, one teaspoonful
salt, one-half teaspoonful white pepper, two tablespoonfuls chopped parsley,
one-half cup melted butter or suet.

STUFFING FOB PORK

Three large onions parboiled and chopped, two cups fine bread crumbs, two
tablespoonfuls powdered sage, two tablespoonfuls melted butter, or pork fat,
salt and pepper to taste.

SAGE STUFFING FOR GEESE AND DUCKS

Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt,
pepper, and powdered sage to taste.

POULTRY STUFFING

One quart stale bread crumbs, salt, pepper, and powdered thyme to season
highly, one-half cup melted butter.

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THE JUST-WED COOK BOOK 71

>, ... ......4

ROAST PIG

Select a pig about six weeks old, wash it thoroughly inside and outside;
wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making
it plump. Sew it up, place it in the dripping pan, salt and pepper the outside.
Pour a little water into the dripping pan, baste with butter and water a few
times as the pig warms, afterward with gravy from the dripping pan. Roast
from two to three hours. Make the gravy by skimming off most of the grease;
stir in the pan a good tablespoonful of Gold Medal Flour, turn in the water to
make it the right thickness, season and let all boil up once. Strain and turn
into the gravy dish. Place the pig upon a large platter surrounded with pars-
ley. Send to the table hot. In carving, cut off the head first; split the back,
take off the hams and shoulders and separate the ribs.

BAKED HAM

Put a medium-sized ham in a pot and cover with sweet cider. Let it sim-
mer gently for three and one-half hours. Skim frequently to remove the grease
as it rises. When tender take out and remove the rind; cut the fat on top into
diamonds and in each diamond stick a clove; then rub over the top of the ham
one-half of a cupful of maple syrup, place in the oven and bake slowly for
forty-five minutes.

TO ROAST A LEG OF PORK

Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp
knife, and fill the space with sage and onions, chopped, and a little pepper and
salt. When one-half done, score the skin in slices, but do not cut deeper than
the outer rind. Apple sauce should be served with it.

SALT PORK, CREAM GRAVY, SOUTHERN STYLE

Cut sweet cured salt pork into half-inch slices, put into saucepan, cover
with cold water and bring to boiling point. Drain off water, add cold water,
stand a few minutes, roll in Gold Medal Flour, two parts, corn starch, one part,
mixed and seasoned with white pepper. Have one tablespoonful of hot bacon
fat in the frying pan to prevent pork from sticking. Pour off fat as it melts
while frying, brown and fry until reduced one-half. For one and one-half cups
cream gravy allow three spoonfuls melted fat, add two level tablespoonfuls
corn starch. Cook three minutes in the hot fat without browning, then add
one and one-half cups milk, one-quarter teaspoonful salt, and cook until smooth-
ly thickened. Serve for breakfast with baked potatoes and hot biscuit.

ROAST SPARE-RIB

Trim the ragged ends of a spare-rib neatly, crack the ribs across the mid-
dle, rub with salt and sprinkle with pepper. Fold over, stuff with a turkey
dressing, sew up tightly, place in dripping pan with a pint of water, baste
often, turning it once or twice so as to bake both sides a rich brown.

PORK CHOPS WITH TOMATO GRAVY

Trim off skin and fat; rub the chops over with a mixture of powdered sage
and onion; put small pieces butter into frying-pan; put in the chops and cook
slowly, as they should be well done. Place chops on hot dish; add a little hot
water to gravy in pan, one large spoon butter rolled in Gold Medal Flour, pep-
per, salt and sugar, and one-half cup juice drained from can tomatoes. Stew
five minutes and pour over the chops and serve.

72 THE JUST-WED COOK BOOK

P f| V AT D C C D Small Percentage of Alcohol,
I\\/IAL DEiCiIX Large Percentage of Extracts

PORK AND BEANS

Soak one quart white beans over night in cold water. Drain, add fresh
water and simmer till tender. Put in baking pan and place in center one-half
pound fat salt pork, parboiled. Mix one teaspoon salt, one-half teaspoon mus-
tard and one tablespoon molasses; add this to the beans, with enough boiling
water to cover. Bake eight hours in a moderate oven, adding more water as
necessary.

FILLET OF MUTTON

Cut a fillet, or round, from a leg of mutton; remove all the fat from the
edges, and take out the bone; rub it all over with a very little pepper and salt;
have ready a stuffing of finely minced onions, bread crumbs and butter, well
seasoned and mixed; fill with this the place of the bone; make deep incisions
or cuts all over the surface of the meat and fill them closely with the same
stuffing; bind a piece of cloth around the meat to keep it in shape, and stew
with just enough water to cover it; let it cook slowly and steadily from four to
six hours, in proportion to its size and toughness, skimming frequently. When
done, serve with its own gravy.

SHOULDER OF VEAL

Remove the bone, and fill the space it occupied with a dressing made as for
turkey or chicken; keep well basted and proceed as with above. A fillet of veal
may be prepared in the same way, by removing the leg bone with a sharp knife.

TO FRY TRIPE

Cut in pieces convenient for serving; beat an egg lightly and dip each piece
in the egg. Have your frying-pan hot and fry brown in butter. It will take a
good deal of butter to make it nice and keep from burning.

BEEF OMELET

One and one-half pounds of good beefsteak chopped fine, one cup suet, two
slices of wheat bread soaked in water, two eggs and half a cup of sweet cream;
season well with salt and pepper. Mold into a loaf or roll and bake three-
fourths of an hour, basting frequently.

ROAST BEEF

To roast in a cooking stove, the fire must have careful attention lest the
meat should burn. Lay it, well-floured, and seasoned, into a dripping pan, with
rather more than enough water to cover the bottom; turn the pan around often,
that all parts may be equally roasted, and baste frequently. The oven should
be quite hot when the beef is first put in that the outside may cool quickly and
thus retain the juices. A large roast of eight or ten pounds is much better and
more economical than a small one, even in a small family. Allow a quarter of
an hour for every pound of meat if you like it rare. It can be re-roasted on
the next day. If much remains serve cold on the next, or in very thin slices;
dip each one in flour, then chop two onions fine, place a layer of meat
in a baking dish and sprinkle it with salt, pepper and onion; above this place
a layer of sliced or canned tomatoes; alternate the layers till the dish is nearly
full, moisten with the gravy, place a layer of tomatoes upon the top, fill with
boiling water, cover with a plate and bake two hours.

K
I

M
B
A
L
L

WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

K
I

M
B
A
L
L

THE JUST-WED COOK BOOK 73

California

Market

James ^Daniel, Prop.

PHONE 537

Finest class of

Beef, Pork Mutton and
Sausage

always ready and on sale to families at

Popular Prices

We handle Poultry also

Wagon mil call and mae deliveries

TRY OUR MEATS

355 N. Virginia Street Reno, Nevada

74 THE JUST-WED COOK BOOK

BOAST LOIN OF VEAL

Leave in the kidney, around which put considerable salt. Make a dressing
the same as for fowls; unroll the loin, put the stuffing well around the kidney,
fold and secure with several coils of white cotton twine wound around in all
directions; place in a dripping pan, with the thick side down, and put in a
rather hot oven, letting it cool down to moderate; in one-half hour add a little
hot water to the pan, and baste often; after half an hour turn over the roast
and when done sprinkle lightly with Gold Medal Flour and baste with melted
butter. Before serving carefully remove the twine. A roast of four or five
pounds will bake in about two hours. For a gravy skim off some of the fat
if there is too much in the drippings; dredge in Gold Medal Flour; stil until
brown, add hot water if necessary; boil a few minutes, stir in sweet herbs as
fancied and put in a gravy boat. Serve with green peas and lemon jelly.

ENTREE OF VEAL

Take a piece of butter the size of an egg, three pounds of raw veal, one tea-
spoonful salt, one of pepper and two eggs. Chop fine and mix together, adding
two tablespoonfuls of water. Mold this into a loaf, then roll into two table-
spoonfuls of pounded crackers and bake two hours. When cold, slice.

DIAMONDS
WATCHES
RINGS
LAVALLIERES
CHAINS

Watchmaker

r* pescc
Cffiilto

** Jeweler

ROSARIES
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IVORY SETS
CLOCKS

PRECIOUS STONES

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FRIED SWEETBREADS

For every mode of dressing they should be prepared by half boiling, and
then putting them in cold water; this makes them whiter and firmer. Dip in
beaten egg and then in bread crumbs, pepper and salt and fry in lard. Serve
with peas or tomatoes.

VEAL CUTLETS, BREADED

Trim and flatten the cutlets, add pepper and salt, and roll in beaten egg,
then in cracker crumbs. Fry in good dripping, turn when the lower side is
brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a
hot flat dish.

CALVES LIVER AND BACON

Cut liver in one-half inch slices, soak in cold water twenty minutes, drain,
dry and roll in Gold Medal Flour. Have pan very hot. Put in bacon thinly
sliced, turn until brown; put on hot platter. Fry liver quickly in the hot fat,
turning very often. When done, pour off all but one or two tablespoons fat,
dredge in Gold Medal Flour until it is absorbed, and stir till brown. Add hot
water gradually to make smooth gravy, season and boil one minute. Serve
separately.

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DCCD
DLLII

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VEAL LOAF

Three pounds chopped veal, one pound fresh pork chopped fine, three well
ten eggs, butter size of an egg, one pint of bread crumbs, 1 tablespoon of
salt, 1 teaspoon black pepper, one-half teaspoon each of thyme and sage. Make

beaten eggs, butter size of an egg, one pint of bread crumbs, 1 tablespoon of

pepper, one-h
into loaf, take piece of white muslin and wrap securely, also the ends. Place

in a baking pan with very little water. Baste often. Turn so as to brown both
sides. Leave in cloth until cold.

BEEFSTEAK AND ONIONS

Take thick beefsteak (that which is not so tender will answer), cut it in
pieces ready to serve; put into a spider with a little hot water; slice up three
or four onions, and stew very slowly several hours. Let the water boil out and
the meat become brown, then stir flour into the fat which has come from the
meat. If there is too much, take some out and pour on boiling water, and stir
until the flour is cooked. Pour the meat and gravy into a deep dish or platter
and serve. Pieces of cold roast or steak can be used.

Bay leaves, which can be obtained at the druggist's, are a good substitute
for those who do not like onions, but the leaves should be taken out before
sending to the table.

BROILED STEAK

Select your steak carefully. The wide end of the slice of "Porterhouse"
is nice, or the "loin." Have the gridiron hot and buttered, and over hot
coals; place the beef upon the gridiron, and cook till the blood begins to start
upon the upper side before turning, if the fire is not too hot. To retain the
juice, beef should be cooked rapidly at first. Turn frequently rather than
scorch. When done, remove to the platter and season to the taste. Use no salt
while cooking. This prevents the blood from escaping. Serve with mushrooms.

BEEFSTEAK ROLL

Select a nice, tender, sirloin steak; pound it well, season with salt and pep-
per; then make a nice dressing of chopped bread, well buttered, salted and
peppered, with a little sage, and mixed together with a very little warm water.
Spread this on the meat, then begin at one end and roll it together; tie with
strings. Put into a dripping pan with a little water. Bake about three-quar-
ters of an hour. To be eaten warm, or sliced cold for tea.

SPICED VEAL

Chop three pounds of veal steak and one thick slice of salt pork, as fine as
sausage meat; add to it three Boston crackers, rolled fine; half a teacup of to-
mato catsup, three well-beaten eggs, one and one-half teaspoons of salt, one
teaspoon of pepper, and one grated lemon; mould it in the form of a loaf of
bread, put it into a small dripping pan, cover with one rolled cracker, and baste
with a teacupf ul of hot water and two tablespoons of butter. Bake three hours,
basting very often. %

CREAMED DRIED BEEF

Pick in small pieces one-fourth of a pound of thinly-cut rather moist dried
beef and brown in a little butter. When brown pour in it a coffecupful of milk
and cream. Let it come to a boil and slightly thicken with a little butter and
Gold Medal Flour creamed together. When it boils, pour it over a platter of
brown toast and serve it at once.

76 THE JUST-WED COOK BOOK

BEEF BALL

Three pounds choice beef (rare) chopped fine, ten butter crackers crushed
thoroughly, half teacup butter, pepper and salt to taste, half cup water,
all well together, press down hard in pans, dip a few spoonfuls of the

Mix

........ * r- - - - water

in which the beef was boiled over the top, and bake one and a half or two
hours. Slice when cold.

VEAL OB LAMB PATTIES

Use cold veal or lamb; chop fine, taking equal parts of meat and bread
crumbs; season with sage, salt and pepper, and moisten with eggs and melted
butter, or gravies from the meat; make into little cakes, and fry in butter till
well browned.

VEAL LOAF

Three pounds of veal, one and one-half pounds of salt pork, both chopped
fine; two pounded crackers, two eggs well beaten, one nutmeg, two teaspoons
of pepper, two teaspoons of chopped parsley, two teaspoons of celery, and the
rind and juice of one lemon. Put batter on the loaf after kneading. Bake in

TO BOIL COBNED BEEF

Wash it thoroughly and put into a pot that will hold plenty of water; the
water should be cold; skim with great care; allow forty minutes for every
pound after it has begun to boil. The goodness depends much on its being
boiled gently and long. If it is to be eaten cold, lay it in a vessel which will
admit of its being pressed with a heavy weight, as salt meat is very much im-
proved by pressing.

MUTTON CHOPS

Trim off the superfluous fat, and broil over a bright fire; season and butter
them when cooked; do not have them rare. They can also be fried by first
dredging with flour or bread crumbs.

BAKED TONGUE

Season with common salt, a very little saltpetre, half a cup of brown sugar,
pepper, cloves, mace and allspice, powdered fine. Let it remain for a fort-
night, then take out the tongue, put it in a pan; lay on some butter; cover with
bread crumbs, and bake slowly till so tender that a straw will easily go through
it. To be eaten cold. Will keep a long time, and is very nice for tea.

FRIED LIVER

Cut it in slices, and lay in cold salt water to draw out the blood. Some place
it over a slow fire till the liver turns white. Take it out, roll each piece in flour
or bread crumbs, season and put in hot lard. Cover, and cook slowly, till the
liver is tender, then uncover and fry quickly till brown. Another way is to
pour boiling water on the liver for a few moments, and proceed as above.

IRISH STEW

Take five or six mutton chops; the same quantity of beef, veal and pork;
six or eight Irish potatoes, peeled and quartered; three or four onions sliced,
and salt and pepper to taste; add a pint of good gravy, flavored with catsup,
if liked. Cover all very closely, and let it simmer slowly for two hours (never
allowing it to stop simmering). A slice or two of ham is an improvement. Stir
occasionally to prevent burning.

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THE JUST-WED COOK BOOK

SIERRA BEER

Closer to a Temperance Drink
Than Any Other Beer. Phone 581

BOILED BEEF'S TONGUE

Boil a medium sized tongue three hours, or until so tender a broom corn will
go through it easily; skim frequently when it begins to boil. When first re-
moved from the fire skin it and set away to cool. If a pickled tongue, the water
should be cold when put on to boil; if a fresh one salt thoroughly half an hour
before taking it up.

HASH ON TOAST

Cold pieces of beefsteak are nice, chopped fine, cooked in a little butter
and water, and thickened with flour; pour over pieces of toast laid on a platter,
and moisten with hot water, salted. Garnish with hard-boiled eggs.

HASH, WITH POTATOES

Cold pieces of beef, either boiled, broiled or baked, can be used for the
dish. Free the meat from all pieces of bone, chop fine, and mix with two parts
of potatoes to one of beef. Potatoes boiled with the skins on are best. They
should be cold, and chopped not quite so fine as the meat. Put them in a spider
with melted butter or clarified drippings, and just enough hot water to keep
from burning. Season to taste, and keep stirring till the whole is cooked to-
gether. If liked crisp, let it remain still long enough to bake a crust on the
bottom, and then turn out on a flat dish. Other meats may be used instead of
beef.

DIAMONDS

WATCHES

RINGS

LAVALLIERES

CHAINS

245 LAKE ST.

Watchmaker

r P sce

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ROSARIES
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PRECIOUS STONES

RENO. NEVADA

TO ROAST A SHOULDER OF MUTTON

Season and roast the same as beef, basting with butter and water till there
is gravy enough to use. It requires to be cooked more than beef. Serve with
currant jelly.

SOUSE

Clean pigs' feet and ears thoroughly, and soak them a number of days in
salt and water; boil them very tender and split open. (They are good fried.)
To souse them cold, pour boiling vinegar over them, spiced with pepper corns
and a little salt. They will keep good, pickled, for a month or two.

LAMB WITH RICE

Partly roast a small fore-quarter of lamb; cut it in pieces, and lay in a
dish; season, and pour over a little water; boil a pint of rice till dry, salt it,
and stir in a piece of butter, also the yolks of four well-beaten eggs, only
reserving enough to put over the top; spread the rice and the remainder of the
eggs over the lamb, to form a covering; bake a light brown.

TO GLAZE HAM

The ham should be a cold boiled one, from which the skin was removed
when hot. Cover the ham all over with beaten egg; make a thick paste of
cream, pounded cracker, salt and a teaspoonful of melted butter. Spread this
evenly over the ham and brown in a moderate oven.

78 THE JUST-WED COOK BOOK

RflYfll RFFR If p urcbased *>y tbe wife wil1 keep

nU I n L ULLu Husband Home. RENO BREWING CO.

BEEF'S HEART STUFFED

After washing the heart thoroughly cut it into dice one-half inch long; put
into a saucepan with water enough to cover. Remove scum. When nearly
done add a sliced onion, a stalk of celery chopped fine, pepper and salt and a
piece of butter. Stew until the meat is very tender. Stir up a tablespoonful
of Gold Medal Flour with a small quantity of water and thicken the whole.
Boil up and serve.

BEEF STEWED WITH ONIONS

Cut two pounds of tender beef into small pieces, season with pepper and
salt; slice one or two onions and add to it, with water enough to make a gravy.
Let it stew slowly, till the beef is thoroughly cooked, then add some pieces of
butter rolled in Gold Medal Flour, enough to make a rich gravy. Cold beef
may be cooked in the same way, but the onions must then be cooked before
adding them to the meat. Add more boiling water if it dries too fast.

BEEF TIMBALES

Free left-over meat from fat and gristle, put through meat chopper, cutting
finely. To one pint of meal add one teaspoonful of salt, one-eighth teaspoonful
of pepper, put one-half cup of stock or water, two tablespoonfuls of bread,
crumbs and one t ablespoonful of butter together in a saucepan over the "sim-
mering burner; when hot, add to it the meat; take from the fire and stir in
carefully two whole eggs, well beaten. Put mixture in buttered custard or
timbale cups, stand in baking pan half filled with hot water. Bake in moderate
oven fifteen to twenty minutes. Serve with tomato sauce.

FRIED TRIPE

Should be washed in warm water and cut into squares of three inches; take
one egg, three tablespoonfuls of Gold Medal Flour, a little salt and make a
thick batter by adding milk; fry out some slices of pork, dip the tripe into
the batter and fry a light brown.

TRIPE STEW

Meit in stew kettle two tablespoonfuls lard, one of butter; add three medium-
sized onions, three cloves and garlic, all chopped very fine; one cup chopped
greens, a little parsley; one-quart can strained tomatoes, a pinch of dried mush-
rooms, if handy; pepper and salt to suit taste; six large potatoes cut in quarters,
lastly, three pounds plain boiled tripe cut in thin strips. Add boiling water
if too dry. Serve hot.

HASH

Take cold pieces of beef that have been left over and chop them fine; then
add cold boiled potatoes chopped fine; add pepper and salt and a little warm
water; put all in a frying-pan and cook slowly for about twenty minutes.

BEEF A LA MODE

Take a piece of meat, cross-rib is best, put a slice of bacon or some lard in
the bottom of pot, then the meat, and fill up with water till the meat is
covered; then take two onions, some pepper-corns, cloves, bay leaves, one carrot
and a crust of brown bread, salt and some vinegar; pepper, sprinkle flour over
top and boil slowly.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 79

DEED
DLLR

Closer to a Temperance Drink
Than Any Other Beer. Phone 581

OX-TAIL SAUTE

About twenty cents worth of ox-tail for three people. Have them dis-
jointed in pieces about an inch long. Take one large onion and brown in butter,
one carrot, one turnip, one small piece of garlic, enough water to cover and
cook slowly for four hours.

BOILED BEEF WITH CABBAGE German Style

Take one head of cabbage, and after removing all soiled and bruised leaves,
cut in sections lengthwise making about eight or nine pieces, leaving the piece
of heart attached to each piece to hold it together. Place in the kettle on top
of beef, which has been boiling some time; boil together for one hour. Salt to
taste and pepper. Lift out the meat, let the cabbage boil a few moments longer
in the beef broth and send it to the table.

HOT BEEF LOAF

Take three pounds of steak from the round and grind it through a chopper.
Beat two eggs, pepper and salt, one and one-half of fresh, soft bread crumbs.
Press this into a shallow, oblong, tin loaf -shaped pan and cover with about
eight slices of salt pork, cut thin. Add one-half cupful of water to the pan,
bake an hour, basting often, then put in on a warm platter, removing pieces
of pork. Thicken the gravy in the pan with a little Gold Medal Flour, and
one-half canful of stewed mushrooms; pour over and around the meat and
serve hot. It is good when cold if cut in slices and served with lettuce salad.

BEEF PIE WITH POTATO CRUST

When you have used the best of a cold roast of beef take the small pieces,
or as much as will half fill a granite baking pan; also any gravy, a lump of
butter, a bit of sliced onion, pepper and salt, and enough water to make plenty
of gravy; put over a fire, thicken by dredging in a tablespoonful of Gold Medal
Flour; cover it up where it may stew gently. Now boil a sufficient quantity of
potatoes to fill up your baking dish, mash smooth and beat light with milk and
butter and lace in a thick layer on top of meat. Brush it over with egg, place
the dish in an over and let remain long enough to become brown. There should
be a goodly quantity of gravy left with the beef, that the dish be not dry and
tasteless.

ROLLED STEAK

Take a good rump steak, flatten and lay upon it a seasoning made of bread
crumbs, parsley, pepper and salt, mixed with butter beaten to a cream. Boll up
the steak, bind it evenly, and lay it in a dish with a cup of boiling water. Cover
with another dish and bake forty minutes, baste often.

80 THE JUST-WED COOK BOOK

CAPER SAUCE

Two tablespoonfuls butter, one tablespoonful Gold Medal Flour; mix well;
pour on boiling water till it thickens; and one hard-boiled egg, chopped fine,
and two tablespoonfuls of capers.

GIBLET SAUCE

Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted
water. Let boil till tender. Take them out with a skimmer and chop into
coarse pieces. Put them back, add a little butter and thicken to a cream
Pepper and salt, boil a few minutes and serve.

SAUCE ROBERT

One cup brown sauce made with stock, one teaspoonful sugar, one teaspoon-
ful mustard, one tablespoonful vinegar. Simmer five minutes.

TOMATO MUSTARD

One peck of ripe tomatoes, boiled with two onions, six red peppers, four
cloves of garlic, for one hour; then add a half pint or half pound salt, three
tablespoonfuls black pepper, half ounce each ginger, allspice, mace, cloves;
boil again for one hour longer, and when cold add one pint of vinegar and ?
quarter pound of mustard; and if you like it very hot, a tablespoonful of
cayenne.

MINT SAUCE

Mix one tablespoonful of white sugar to a half teacupful of good vinegar;
add the mint and let it infuse for half an hour in a cool place before sending to
the table. Serve with roast lamb or mutton.

CELERY SAUCE

Mix two tablespoonfuls Gold Medal Flour with half teacupful butter, have
ready a pint of boiling milk; stir the flour and butter into the milk; take three
heads of celery, cut into small bits and boil for a few minutes in water, which
strain off; put the celery into the melted butter and keep stirred over the fire
for five or ten minutes. This is very nice with boiled fowl or turkey.
CURRANT JELLY SAUCE

Melt one-half glass currant jelly over slow fire. Add one cup hot brown
sauce; stir well and simmer one minute.

CREAM OR WHITE SAUCE

One cupful milk, a teaspoonful Gold Medal Flour and a tablespoonful of
butter, salt and pepper. Heat butter in pan when hot, but not brown, add the
flour. Stir until smooth; gradually add the milk. Let it boil up once. Season
with salt and pepper and serve. This is nice to cut cold potatoes into and let
them heat through. They are then creamed potatoes. It also answers as a
sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for any-
thing that requires a white sauce. If you have plenty of cream, use it, and
omit the butter.

HOLLANDAISE SAUCE

Cream one-half cup butter. Add four well-beaten egg yolks, then the juice
of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour
a cupful of hot water in slowly. Mix and set in a saucepan of hot water. Stir
until the sauce becomes a thick cream. Do not allow it to boil. Stir a few
minutes after removing from the fire. It is a fine sauce for fish, asparagus or
cauliflower.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 81

D AV A I RCTP Smal! Percentage of Alcohol,
IVV/ I fiL DEEiIV Large Percentage of Extracts

GOVERNOR'S SAUCE

Slice one peck of green tomatoes, sprinkle heavily with salt and let them
stand over night. Drain well in the morning; cover them with vinegar; simmer
them with six large onions, three red peppers, one teaspoonful each of mustard,
ginger, pepper, a pinch of red pepper, a cupful of brown sugar, and a cupful
of grated horseradish. Let them all simmer a trifle over two hours.

SAUCE PIQUANTE

To one cup brown sugar add one tablespoonful each of chopped capers and
pickles and simmer five minutes.

SALMON SAUCE

Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in rapidly
one-half tablespoonful of sugar, salt and pepper, two tablespoonfuls of milk,
two tablespoonfuls of cream. Let come to a boil, then cool and put over salmon.

APPLE SAUCE

Peel, quarter, and core, rich, tart apples; put to them a very little water,
cover them, and set them over the fire; when tender, emash them smooth, and
serve with roasted pork, goose or duck.

DIAMONDS Watchmaker

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CHAINS

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HORSERADISH SAUCE

A good-sized stick of horseradish is required, which should be grated into
a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of
cream and vinegar to taste added. Stir all well together.

CHILI SAUCE

Two quarts of ripe tomatoes, four large onions, four chili peppers; chop
fine, then add four cupfuls vinegar, three tablespoonfuls brown sugar, two of
salt, two teaspoonfuls each of cloves, cinnamon, ginger, allspice and nutmeg;
boil all thoroughly together and bottle after straining through a colander.

MUSHROOM SAUCE

Dissolve one-half teaspoonful of extract of beef in one-half pint of boiling
water. Fry one minced onion and one chopped carrot in a little butter or
dripping until lightly browned; pour the liquid over them, let all boil together
for ten minutes and add a dessert-spoonful of mushroom ketchup, skim, strain,
and it is ready for the table.

82 THE JUST-WED COOK BOOK

HAM AND EGGS

Fry the ham quickly; remove from the pan as soon as done. Drop the eggs,
one at a time, into the hot fat; be careful not to let the yolks break and run,
and keep the eggs as much separated as possible, to preserve their shape. The
ham should be cut in pieces the right size to serve and, when the eggs are done,
one should be laid on each piece of ham. If any eggs remain, they can be
placed uniformly on the edge of the platter.

CUREIED EGGS

Slice two onions and fry in butter, add a tablespoonful curry powder and
one pint good broth or stock, stew till onions are quite tender, add a cupful of
cream thickened with arrowroot or rice flour, simmer a few moments, then add
eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.

OMELET SOULFLE

Take three eggs, two ounces of butter, one dessert-spoonful of chopped pars-
ley, one salt-spoonful of chopped onions, one pinch of dried herbs. Beat the
whites of the eggs to a very stiff froth; mix the yolks with the parsley and
a little salt and pepper. Stir the herbs gently into them and continue as in a
plain omelet. Fold the omelet and serve immediately.

OMELET

Six eggs, whites and yolks, beaten separately; half pint of milk, teaspoonful
corn starch, one teaspoonful baking powder, and a little salt; the whites, beaten
to a stiff froth, last; cook in a little butter.

SPANISH OMELET

Mince very fine enough ham, fat as well as lean, as will fill a small teacup
and add two finely-chopped small onions, such as are used for pickling. Beat
six eggs, stir the ham into them and fry the omelet the usual way, folding it
over when done.

SCRAMBLED EGGS

3 eggs, Sprinkle with pepper,

!/2 teaspoonful salt, 1 teaspoonful butter.

1-3 cup milk or water,

Beat the eggs slightly, add the milk and seasoning. Cook in a hot, buttered
frying pan, stirring constantly until thick. Serve hot.

OMELET ATI NATURAL

Break eight or ten eggs into a basin; add a little salt and pepper, with a
tablespoonful of water; beat the whole well with a spoon or whisk. In the
meantime put some fresh butter into an omelet pan, and when it is nearly hot,
put in an omelet; while it is frying, with a skimmer spoon raise the edge from
the pan that it may be properly done. When the eggs are set and one side is
a fine brown, double it half over and serve hot. These omelets should be put
quite thin in the pan; the butter required for each will be about the size of a
small egg.

K
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M
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A
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WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

K
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M
B
A
L
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THE JUST-WED COOK BOOK 83

Sierra Beer for Health Phone 581

EGOS A LA MODE

Eemove skin from ten tomatoes, medium size, cut in a saucepan, add butter,
pepper and salt; when sufficiently boiled, beat up five or six eggs, and just
before you serve turn them into the saucepan with the tomatoes, and stir them
one way for two minutes, allowing them time to be well cooked.

OMELET

Six eggs, whites and yolks beaten separately. One cupful milk, one table -
spoonful of butter melted in the milk, one tablespoonful of Gold Medal Flour;
cook slowly in a buttered skillet, on top of the stove, without stirring.

POACHED OB DROPPED EGGS

Fill a pan with boiling, salted water. Break each egg into a wet saucer
and slip it into the water; set the pan back where water will not boil. Dip the
water over the eggs with a spoon. When the white is firm and a film has formed
over the yolk, they are cooked. Take them up with a skimmer, drain and serve
hot, on toast. Season with salt.

EGGS AND BACON

Cut eight slices of bacon very thin, and fry until crisp; take them out and
keep hot in the oven. Break four eggs separately into the boiling fat and fry
until brown. Serve with the eggs laid over the bacon, and small fried pieces
of bread placed round. Hash may be used instead of bacon.

POACHED EGGS

Have the water boiling, and the toast moistened in a little salt water, and
buttered. Break the eggs, one by one, carefully into the water, let them boil
till the white sets, remove with an egg slice, pare off the ragged edges and lay
each egg upon a slice of toast; put over bits of butter, salt and pepper. Eggs
require to be quite fresh to poach nicely.

EGGS A LA CARACAS

Chop finely two ounces smoked dried beef freed from the fat and outside
skin. Add one cupful tomatoes, one-fourth cupful grated Old English cheese,
a few drops of onion juice and a few grains each of cinnamon and cayenne.
Melt two tablespoonfuls butter, add mixture and when heated, add three eggs
slightly beaten. Cook until of a creamy consistency, stirring continually and
scraping from bottom of pan.

CURRIED EGGS

Boil eight eggs hard, and cut into thick slices. Cook together in a saucepan
a tablespoonful of butter and a heaping tablespoonful of Gold Medal Flour
into which has been stirred a teaspoonful of curry powder. Stir until smooth,
then add a large cupful of skimmed soup stock and cook, stirring all the time,
to a smooth sauce. If too thick, add more stock. When smooth and of the
consistency of cream, add salt and pepper to taste and lay into the sauce the
sliced eggs, sprinkled lightly with salt. Cook until very hot.

84 THE JUST-WED COOK BOOK

DAY A I RETR Sma11 Percentage of Alcohol,
I\V/l/lLi DEiEiIX Large Percentage of Extracts

SHIRRED EGGS

Butter an egg shirred or small vegetable dish, cover bottom and side with
fine bread crumbs. Add an egg very carefully, cover with seasoned bread
crumbs, and bake in a slow oven until white is firm and crumbs are brown.

FRIED EGGS

Fried eggs are cooked as buttered eggs without being turned. They are
usually fried with bacon fat, which is taken by spoonfuls and poured over the
eggs. Do not have the fat too hot as that will give the egg a hard, indigestible
crust.

BUTTERED EGGS

Melt one tablespoonful of butter, slip in an egg and cook until the white
is firm. Turn over once while cooking, and use just enough butter to keep it
from sticking.

BREAD OMELET

2 tablespoonfuls bread crumbs, 2 tablespoonfuls milk,

1 speck salt, 1 egg,

1 speck pepper, % teaspoonful butter.

Soak the bread crumbs in the milk for fifteen minutes, then add the salt
and pepper. Separate the yolk and the white of the egg and beat until light.
Add the yolk to the bread and milk and cut in the white. Turn in the heated
buttered pan and cook until set. Fold and turn on heated dish.

ASPARAGUS OMELET

Omelet, 1 can asparagus.

1 cup white sauce,

Follow any of the above omelet recipes. Make white sauce. Add asparagus,
drained and rinsed, to the white sauce, spread some of the mixture over half
of the baked omelet, fold over the other half, turn on platter and pour over the
rest of the sauce. Use the cut asparagus. Cooked peas, cauliflower, or rem-
nants of finely chopped cooked chicken, veal or ham may be used in place of
the asparagus.

EGGS AND TOMATOES

Scrambled eggs with tomatoes make an appetizing luncheon dish. Take two
good-sized tomatoes, peel, cut them in pieces, and fry them in a little hot olive
oil. When cooked drain off the liquid and take four eggs well beaten, add
some cream, and scramble. Mix the tomatoes with the eggs, seasoning with
salt and pepper to taste. Serve on thin slices of toast.

EGGS AND SPAGHETTI

Take spaghetti and cook it with a cupful of grated cheese. When the
spaghetti and cheese are cooked, add slices of hard-boiled eggs. Serve in a bowl
garnished with pieces of soft toast.

Among many other excellent dishes made with this paste are fried chicken
with spaghetti and tomato jelly and macaroni au gratin in an Edam cheese
case.

EGGS IN BAKED POTATOES

6 e gg s > 6 tablespoonfuls grated cheese,

6 potatoes, 6 tablespoonfuls butter.

Bake the potatoes, cut off the top and remove half of the inside of potato,
in its place drop an egg raw, salt, cayenne pepper, 1 teaspoonful cheese in
each and 1 teaspoonful butter. Put back into a hot oven for 4 minutes.

MARRIED LIFE

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 85

VEGETABLES

SWEET POTATOES Southern Style

4 boiled sweet potatoes, Lemon juice,

14 pound butter, ^4 cup brown sugar.

1 tablespoonful water,

Skin boiled potatoes and quarter. Place in baking dish, with butter on top;
sprinkle with the brown sugar; add the water and a little lemon juice. Brown
in oven and serve hot.

GLAZED SWEET POTATOES

6 medium sized potatoes, *4 cup water,

% cup sugar, 3 tablespoonfuls butter.

Wash and pare potatoes. Cook ten minutes in boiling, salted water. Drain,
cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling
three minutes the sugar and water; add butter. Brush potatoes with syrup
and bake 15 minutes, beating twice with remaining syrup.

SPINACH WITHOUT WATER

The following method is very little known and has the advantages of pre-
serving all the nutriment in the spinach and avoiding the use of boiling water.

Having washed and drained the spinach very thoroughly, cut it up in coarse
pieces and put it in a saucepan in which you have heated three and a half
ounces of butter to every pound of spinach. Add salt, grated nutmeg and cook
sharply.

SPINACH "AU NATURAL"

Having cooked the spinach in salt water as before, wash and drain the
leaves carefully, then remove all water and give them a few strokes with the
knife without chopping them up. Put them into a frying pan in which you
have heated some butter; salt to taste and serve very hot.

This method of preparing spinach is very much appreciated in Italy, where
they add filets of anchovies to it.

DUCHESSE POTATOES

Mashed potatoes, 1 egg.

Take freshly boiled and mashed potatoes or some that are left over, add to
them the beaten yolk of egg, place in a greased tin and form in balls, hearts or
flat cakes, brush with the beaten white, and brown in oven.

POTATOES WITH CHEESE

Hash eight cold boiled potatoes, mix them with one-half cupful of cream,
half an ounce of good butter, a pinch of salt and pepper and a very small dash
of grated nutmeg. Place them in a dish, sprinkle over them two tablespoonfuls
of grated American cheese, two tablespoonfuls of grated bread crumbs, a large
teaspoonful of melted butter, and brown in the oven for ten minutes.

BAKED PEPPERS

Cold rice and stewed tomatoes can be made into a delicate filling for peppers
by seasoning highly with spices and a little opion. These can either be baked
directly or can first be fried in hot butter or olive oil, then put in a baking
dish covered with a cupful of white stock and baked for half an hour or more.
All baked peppers are better when cooked in stock.

86 THE JUST-WED COOK BOOK

LYONNAISB POTATOES (No. 1)

Cook one onion thickly sliced in three tablespoonfuls butter until delicately
browned. Remove onion and keep in a warm place. Add three cups cold boiled
potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed
with butter. Press to one side of spider and let brown richly underneath, then
sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter,
top side down; sprinkle with finely chopped parsley. Cooking the onion separ-
ately lessens the danger of burning.

LYONNAISE POTATOES (No. 2)

1 pint boiled potatoes, cold, 2 tablespoonfuls beef dripping or
y 2 teaspoonful salt, butter,

Speck of pepper, 2 tablespoonfuls chopped parsley.
1 teaspoonful chopped onion,

Cut the potatoes into slices, season with teh salt and pepper. Fry the
onions in the dripping till light brown, put in the potato and cook till it has
taken up the fat. Add the chopped parsley and serve.

ARTICHOKE SAUTE

Cut six fine, green artichokes into quarters and remove the chokes. Trim
the leaves neatly and parboil them five minutes in salted water, drain. Lay
them in a casserole, season with salt, pepper and one-fourth cupful butter;
one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook
in a moderate oven twenty -five minutes. Serve with any desired sauce. Hollan-
daise is best.

BAKED BEANS

1 quart navy beans, 1 tablespoonful salt,

1/2 pound fat salt pork, or 2 tablespoonfuls molasses,

1% pounds brisket of beef, 3 tablespoonfuls sugar,

y 2 tablespoonful mustard, 1 cup boiling water.

Wash, pick beans over, cover with cold water and let soak over night. In
the morning cover with fresh water, heat slowly and let cook just below the
boiling point until the skins burst, which is best determined by taking a few
on the tip of the spoon and blowing over them; if done, the skins will burst.
When done, drain beans and put in pot with the brisket of beef. If pork is
used scald it, cut through the rind in half -inch strips, bury in beans, leaving
rind exposed. Mix mustard, salt, sugar, molasses and water, and pour over
beans and add enough more water to cover them. Cover pot and bake slowly
six or eight hours. Uncover pot the last -hour so that pork will brown and
crisp.

| BRUSSELS SPROUTS

For Six Persons. Time of Preparation, Two Hours

3 pounds Brussels sprouts, A pinch of carbonate of soda,

3 ounces butter, A pinch of pepper,

1 tablespoonful Gold Medal Flour, Salt,

1 pint stock, 1 teaspoonful chopped parsley,

A pinch of nutmeg, % teaspoonful chopped onion.

Throw the sprouts, after removing the outer leaves, into three quarts boiling
water, with salt and a pinch of carbonate of soda. After bringing up to the
boil again, take the sprouts out and drain on a sieve and then on a dry cloth,
so that no water remains in them.

Brown an ounce of the butter with the flour and sugar, add the stock,
chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up
well, then put in the sprouts and allow all to simmer gently for half an hour.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST- WED COOK BOOK 87

DEED Closer to a Temperance Drink
DCCn Than Any Other Beer. Phone 581

CAEROTS A LA CYBANO

To make the dish, the tenderest young, sweet carrots are chosen. These are
scraped and boiled tender. Then they are cut lengthwise in halves, dipped in
thickest honey and placed in a baking dish, with the bottom thinly covered
with olive oil. They are then thickly sprinkled with grated cheese and salt
and placed in a hot oven and browned over for perhaps fifteen minutes.

BAKED CAULIFLOWER

l l /2 pounds cauliflower, % tablespoonful meat extract,

2 ounces butter, 2 tablespoonfuls flour, ,

1 gill cream, A pinch of ground mace.

Boil the cauliflower. Heat one and a half ounces butter and two tablespoon-
fuls Gold Medal Flour to a golden brown, add the cream and half a pint of the
water in which the cauliflower has been boiled, with half a teaspoonful meat
extract dissolved in it. Boil this sauce till thick, then flavor with ground
mace. Strain and pour over the cauliflower, which has been placed in a deep
dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated
Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling
water.

ESCALLOPED CORN

6 ears of cooked corn, or 1 teaspoonful salt,

1 can of corn, % teaspoonful pepper,

y 2 cup corn liquid, 2 tablespoonfuls Gold Medal Flour,

3 tablespoons cream, 1 cup bread crumbs,

1 teaspoonful sugar, 1 tablespoonful butter,

Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the
pulp of one can of corn.

Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt
the butter, mix with the bread crumbs and cover bottom of a pudding dish with
half of the crumbs, add the corn mixture and cover with the rest of the crumbs.
Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.

MACARONI WITH TOMATOES AND MUSHROOMS ,

% pound macaroni, 1 tablespoonful finely chopped

2 quarts boiling water, mushrooms,

2 teaspoonfuls salt, 1 teaspoonful salt,

1 tablespoonful butter, Cayenne pepper,

1 small onion, cut fine, 1 teaspoonful parsley, chopped,

1 teaspoonful Gold Medal Flour, 3 tablespoonfuls grated Parmesan
Cup of hot beef or chicken stock, cheese.

1 pint stewed tomatoes,

Add salt and then the macaroni to the boiling water. Let boil 20 minutes,
stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour
1 cupful of cold water through it; then return to cleared kettle.

DUTCH ONION PIE

Slice six onions, fry in butter to delicate brown, add one-half cupful of
milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well
beaten egg; salt to taste. Have ready a baked pie crust in usual pie pan and
pour in onion mixture. Eeturn to oven and bake to good brown. White of egg
may be added to top. This is a most excellent Holland Dutch dish.

88 THE JUST-WED COOK BOOK

RflYfll RFFR If p urchased b y the Wife wili kee p

nUlflL DC Lit Husband Home* RENO BREWING CO.

SPAGHETTI ITALIENNE

% pound spaghetti, % teaspoonful white pepper,

3 quarts boiling water, A little nutmeg,

1 tablespoonful salt, 1 cup tomato sauce,

2 tablespoonfuls butter, 2 ounces grated Parmesan or Swiss
% teaspoonful salt, cheese or 1 ounce of each.

Slide spaghetti without breaking it, in the boiling water gradually and boil
25 minutes. Drain, place butter in sauce pan, salt, pepper and nutmeg, let cook
a few minutes, add the hot tomato sauce, gently mix with a fork, then add
cheese and mix well again with a fork for one minute or longer. Dress on a
hot dish and serve.

SPINACH COOKED IN BUTTER

Cook the spinach leaves in a pan with salted water. Wash them freely with
water to remove the sand which they may contain completely. Drain them,
press out the moisture and chop them up very fine. Heat some butter in a sauce-
pan, add the chopped spinach, stir them up with a long wooden spoon, adding
a little butter. This will work out the moisture. Season them to taste with
salt and a little scraped nutmeg. Finished by adding an ounce and a half of
fine butter.

DIAMONDS

WATCHES

RINGS

LAVALLIERES

CHAINS

Watchmaker

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

243 LAKE ST. PHONE 1S92 RENO, NEVADA

MACARONI ESCALLOPED

Break half a pound of macaroni into short lengths and cook until tender in
plenty of salted water. Make a sauce of two level teaspoonfuls each of Gold
Medal Flour and butter mixed together and one cupful of cream cooked together
five minutes. Add half a level teaspoonful of salt and a saltspoonful of pepper.
Stir in one egg and take from the range at once. Put the macaroni into a-
buttered baking dish in alternate layers with the sauce and pour over all one-
quarter cupful of milk and one-quarter pound grated cheese melted together.
Pour this mixture all over the top, so that it will be well distributed through
the dish. Cover with fine bread crumbs and brown in a quick oven.

CHILI CON CARNE

One and one-half pounds Mexican Chili beans, 6 good sized onions, 6 cloves
garlic, 1 can tomatoes, % teaspoonful paprika, a bay leaf, 1% pounds ham-
burger, 3 tablespoonfuls of Gebhardts Eagle Chili Powder,, salt to taste. Soak
the beans overnight, then cook until done, add can of tomatoes and paprika,
bay leaf, salt, slice the onions and garlic, fry until done.

Put the humburger into a perfectly dry frying-pan, no grease, cook until it
is separated and dry, make a paste of the chili powder, add all to the beans and
cook a little longer. Mrs. E. F. Kiessling.

THE JUST -WED COOK BOOK 89

Pickles and Spiced Fruits

FRENCH PICKLES

Slice green tomatoes with onions, add salt, let stand over night, drain
thoroughly and let boil one-half hour with vinegar; sugar to taste; white
mustard seed, allspice, cloves, cinnamon, ginger and little mustard. Mrs. Cora
Dixon.

GREEN PEPPER MANGOES

Secure nice large peppers; cut a slit in them and take out the seed. Slice
a head of cabbage very fine, salt it as for slaw, and mix very thick with black
mustard seed; fill the peppers with this dressing and sew up the slit. Lay
them in a jar and pour over enough cold vinegar to cover them.

GREEN TOMATO PICKLE

Slice one peck of green tomatoes; add one cup of salt, and let them stand
over night; drain the water from them and add one gallon of vinegar, one large
spoon of allspice, one teaspoonful of cloves, one tablespoonful of cinnamon, a
half teaspoonful of ground mustard, four cups of sugar, one cup of grated
horseradish, and simmer together ten minutes; add more sugar.

SWEET TOMATO PICKLES

Eight pounds of ripe tomatoes, four pounds of sugar, a half ounce of cloves,
a half ounce of allspice and a half ounce of cinnamon. Peel the fruit and boil
one and a half hours; when partly cold add a half pint of vinegar. Put away
in jars.

PICCALILLI

Mix tomatoes, chopped and drained, with chopped onions, red and green
peppers and horseradish; add spices, sugar and a little curry powder; cover with
vinegar and boil one hour.

WATERMELON PICKLES

Boil the melon until you can stick a fork through it readily. To seven
pounds of fruit take three pounds of sugar, one quart of vinegar and one ounce
each of cinnamon, cloves and allspice. Scald the vinegar, put sugar and spices
in, and pour over the melon. Do this for three mornings.

BRINE FOR CUCUMBERS

Wash them in clear water, lay them in a jar, and sprinkle them well with
salt; as you lay in fresh cucumbers, add more salt. They will make their own
brine.

CHOW CHOW

Twenty -five young, tiny cucumbers, fifteen onions sliced, two quarts of string
beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely,
two large heads of white cabbage. Prepare these articles and put them in a
stone jar in layers with a slight sprinkling of salt between them. Let them
stand twelve hours, then drain off the brine. Now put the vegetables in a
kettle over the fire, sprinkling through them four red peppers, chopped coarsely,
four tablespoonfuls of mustard seed, two tablespoonfuls each of celery seed,
whole allspice, and whole cloves and a cupful of sugar. Pour on enough of the
best cider vinegar to cover; cover tightly and simmer well until thoroughly
cooked. Put in glass jars when hot.

90 THE JUST-WED COOK BOOK

Sierra Beer for Health Phone 581

TOMATO CATSUP

Cut the tomatoes in two and boil for half an hour, then press through a hair
sieve and add spices in the proportion given below, after which boil for about
three hours over a slow fire. Remove from fire, turn it out, and let stand till
next day, when you must add half a pint of vinegar for each peck of tomatoes.
For every like amount of the vegetable, add, while boiling, one -eighth of an
ounce of red and one-quarter of an ounce of black pepper. Half an ounce each
of mace, allspice and cloves, and two ounces of mustard. Salt to suit, put in
a little ginger, and essence of celery, if you so desire. Bottle, seal and cork
and put in a dark, cool place.

MIXED PICKLES

Slice in an earthern jar one peck of green tomatoes, six large onions, and
pour over them one cupful of salt. Let stand twenty-four hours and drain.
Add one quart of cider vinegar, three pounds of brown sugar, one-eighth of a
pound of white mustard seed, one teaspoonful of ground cloves, one teaspoonful
of ginger, two teaspoonfuls of mustard, one teaspoonful of cayenne pepper and
cook slowly for fifteen minutes.

DIAMONDS

WATCHES

RINGS

LAVALLIERES

CHAINS

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IVORY SETS
CLOCKS

PRECIOUS STONES

243 LAKE ST. PHONE 1S92 RENO. NEVADA

PICKLED CHERRIES

Stone five pounds of cherries. Take one quart of vinegar, two pounds of
sugar, one-half ounce each of cinnamon and mace. Grind the spices and tie
them in a muslin bag; boil the spices, sugar and vinegar together and pour hot
over the cherries.

ECONOMY VINEGAR

Save the sound cores and the parings of apples used in cooking. Put into
a jar, cover with cold water, stand in a warm place, add one-half pint of mo-
lasses to every two gallons. Cover the jar with gauze; add more parings and
cores occasionally. This will make a good vinegar.

PICKLED BEETS

Take the beets when cold, slice them across. Make a liquid of half vinegar
and water, a little salt and pepper, a tablespoonful of sugar and put the beets
in this. This is only for present use, as if they stand too long they turn white.
You can make a bag of spices and boil with them, also a few whole cloves.

K
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M
B
A
L
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WESTERN MUSIC CO.

PIANOS and PLAYER PIANOS

12-14 EAST FOURTH ST. RENO, NEV.

M
B
A
L
L

THE JUST-WED COOK BOOK 91

Jams and Jellies

APPLE JELLY

Select sound, red, fine-flavored apples not too ripe; wash, wipe and core;
place in a granite kettle, cover with water and let cook slowly until the apples
look red. Pour into a muslin bag and drain; return juice to a clean kettle
and boil one-half hour; skim. Now measure and to every pint of juice, allow
a pound of sugar; boil quickly for ten minutes. Bed apples will give jelly
the color of wine while that from light fruit will be like amber.

SPICED FRUITS

These are also called sweet pickle fruits. For four pounds prepared fruit
allow one pint vinegar, two pounds brown sugar, one-half cup whole spices
cloves, allspice, stick cinnamon, and cassia-bude. Tie spices in thin muslin
bag, boil ten minutes with vinegar and sugar. Skim, add fruit, cook till tender.
Boil down syrup, pour over fruit in jars, and seal. If put in stone pots, boil
syrup three successive mornings and pour over fruit. Currants, peaches, grapes,
pears and berries may be prepared in this way, also ripe cucumbers, musk-
melons, and watermelon rind.

PLUM JELLY

Take plums not too ripe, put in a granite pan and set in a pan of water
over the fire. Let the water boil gently till all the juice has come from the
fruit, strain through a flannel bag and boil with an equal weight of sugar
twenty minutes.

CRAB-APPLE JELLY

Select juicy apples. Mealy ones are no good. Wash and quarter and put
into a preserving kettle over the fire with a teacupful of water. If necessary
add more water as it evaporates. When boiled to a pulp strain the apples
through a flannel bag, then proceed as for other jelly.

PRESERVED PEACHES

Select the yellow red-cheeked ones if possible (skin same as tomatoes, by
pouring on boiling water, then thrusting them in cold water and separate in
halves). Proceed as for preserving cherries, only using three-quarters of a
pound of sugar to every pound of fruit.

PRESERVED CHERRIES

Select the large cherries, remove the stems and stone them carefully. To
each pound of sugar allow one pound of cherries. Put fruit in granite pan
and pour over them the sugar. Stir up and let stand over night to candy. In
the morning put all into the preserving pan, place on the stove and boil gently
until the cherries look clear, skimming off the scum as it rises. When the
cherries have become quite clear, remove the pan from the stove and seal.
Keep in dry, dark closet.

PRESERVED TOMATOES

A pound of sugar to a pound of tomatoes. Take six pounds of each; the
peel and juice of four lemons and a quarter of a pound of ginger tied up in a
bag; put on the side of the range and boil slowly for three hours.

92 THE JUST-WED COOK BOOK

D A Y A I RFFP Sma11 Percentage of Alcohol,
IWl/\Li DEiCiIV Large Percentage of Extracts

STRAWBERRY JAM

To six pounds of strawberries allow three pounds of sugar. Procure some
fine scarlet strawberries, strip off the stalks and put them into a preserving
pan over a moderate fire, boil them for half an hour, keeping them constantly
stirred. Break the sugar into small pieces and mix them with the strawberries
after they have been removed from the fire. Then place it again over the fire
and boil for another half hour very quickly. Put it into pots, and when cold
cover it over with brandy papers and a piece of paper moistened with the
white of an egg over the tops.

LEMON MARMALADE

Peel as many lemons as you wish and take out every seed. Boil the peel
until very soft, add juice and pulp with a pound of sugar to a pound of lemons.
Boil until thick and bottle.

GRAPE MARMALADE

Take sound grapes, heat and remove the seeds, then measure, and allow
measure for measure of fruit and sugar. Place all together in a preserving
kettle and boil slowly twenty -five minutes; add the juice of one lemon to every
quart of fruit. Set away in jelly glasses.

TO PRESERVE PLUMS

To every pound of fruit allow three-quarters of a pound of sugar. Divide
the plums, take out the stones, and put the fruit on a dish with pounded sugar
strewed over; the next day put them into a preserving pan and let them simmer
gently by the side of the fire for about thirty minutes, then boil them quickly;
removing the scum as it rises, and keep them constantly stirred, or the jam will
stick to the bottom of the pan. Crack the stones and add the kernels to the
preserve when it boils.

QUINCE PRESERVES

Pare and core the fruit and boil till very tender. Make a syrup of a pound
of sugar for each pound of the fruit and after removing the scum boil the
quinces in this syrup for one-half hour.

PRESERVED LEMON PEEL

Make a thick syrup of white sugar, chop the lemon peel fine and boil it in
the syrup ten minutes; put in glass tumblers and paste paper over. A teaspoon-
f ul of this makes a loaf of cake, or a dish of sauce nice.

BLACKBERRY JAM

Crush a quart of fully ripe blackberries with a pound of the bset loaf sugar
pounded very fine; put it into a preserving pan, and set it over a gentle fire
until thick, add a glass of brandy, and stir it again over the fire for about a
quarter of an hour; then put it into pots and when cold tie them over.

MARRIED

START RIGHT

BUY A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 93

--t

As you start married life you may want select apartments
If so, come and see us; we will make you feel at home

Saturno Hotel

MBS. W. FUNK, Proprietor

Furnished Housekeeping Apartments

Booms Single or En Suite. Steam Heat, Hot and Cold Water

Cor. West and Second Streets RENO, NEVADA

Phone Main 1162-J

Sierra Vulcanizing
Works

H. A. DE LUCA

Tube Repairing, Surface Patches
Reinforcements

Sections, Retreading, Recapping
Etc.

All Kinds of Rubber Goods Repaired and Vulcanized
Tubes Vulcanized, 25c

232 Sierra Street RENO, NEVADA

Phone 1097 Opp. City Hall

KWONG-CHUNG CO.

Manufacturers of

LADIES' SILK WEAR, FANCY GOODS, ETC.
TOILET ARTICLES OF ALL KINDS

Give us a trial. We carry a full line and can
sell as cheap as San Francisco merchants

BUY AT HOME
102 No. Center Street RENO, NEVADA

THE JUST-WED COOK BOOK

its to the Sw<
CREAM TAFFY CANDY

Two cups sugar, one cup of water, one teaspoonful of cream tartar, one
tablespoonful of vinegar, butter size of a walnut, flavor with vanilla; boil
until threads; cool and pull. Mrs. Mary Bowland, Dayton, Nev.

PEANUT CANDY

Two cups granulated sugar, put in an iron or granite vessel and stir until it
boils; be careful not to let it burn. When the sugar is melted and begins to
boil, stir in one cup of hulled peanuts; stir in and remove from fire; cool in
^buttered tins. | __..

OLD-FASHIONED MOLASSES CANDY

Stir and boil one quart New Orleans Molasses and one-fourth quart of water
until it crisps in cold water; add butter size of an egg; pull and flavor with
vanilla.

DIAMONDS
WATCHES
RINGS
LAVALLIERES
CHAINS

Watchmaker

^ pcsce

Jeweler

ROSARIES
CROSSES
IVORY SETS
CLOCKS

PRECIOUS STONES

245 LAKE ST.

PHONE

1392 RENO. NEVADA

FUDGE

One cup milk, two cups sugar, one cup molasses, two squares chocolate,
butter size of an egg, vanilla; cook until crisp; beat until it sugars; pour on
buttered pan; cut into squares.

PINOCHE CANDY

Three cups brown sugar, one cup cream or one -half cup milk, and a large
piece of butter, one cup chopped walnuts. Cook sugar and cream until done;
add nuts. Take off stove and let cool five minutes. Then beat till right con-
sistency. Abbie Blanche Wightman.

MARSHMELLOWS

Four cups sugar dissolved in twelve tablespoonfuls of water and boil four
minutes; one package of Knox's gelatine dissolved in twenty tablespoonfuls
of water; beat together for twenty -five minutes. Cut in squares and roll in
powdered sugar and a little corn-starch. Ethel Allen.

HARMONY IN THE HOME
THAT HAS A PIANO

WESTERN MUSIC CO. RENO, NEVADA

THE JUST-WED COOK BOOK 95

PEERLESS CARS HUDSON

and TRUCKS SUPER SIX

More Miles Per Dollar
FIRE STONE TIRES
Red Side Wall, Black Tread

L. L. GILCREASE CO.

MOTOR CARS

A. L. PETERSON, Sales Manager

35 West Plaza Street

RENO, NEVADA

MAXWELL $685, F. O. B. Reno
MAXWELL ROADSTER $670 F. O. B. Reno

Compare a MAXWELL with any other car costing less
than $900. There isn't one that can afford you the great, big
real value that is in the MAXWELL. Just for example, con-
sider the equipment.

The MAXWELL has electric lights and starter, demount-
able rims, rain-vision windshield, speedometer, mohair top,
irreversible steering gear, linoleum covered running-boards and
many other refinements such as are found on cars costing
$1,100 and more.

And these MAXWELL features are included at the price
of $685. Did you ever hear of any other car at anywhere near
this price that affords such big values? You may take our
word for it, there is none.

When you consider further, that the MAXWELL is a
good looking car; that it is easy riding; that it carries five
passengers in comfort ; that it is the World 's Endurance Cham-
pion ; that it is light in weight and inexpensive to operate
than you will agree with us when we say that the MAXWELL
is absolutely the biggest value in the automobile field today.

Just phone or drop into our new Sales Room and let us
show you the cars. We shall gladly give you a ride.

THE JUST-WED COOK BOOK

TIME

TABLE

BAKING BREAD, CAKES, PUD-
DINGS, ETC.

Loaf Bread 40 to 60 m.

Eolls, biscuit 10 to 20 "

Graham Gems 30 "

Gingerbread 20 to 30 "

Sponge-cake 45 to 60 "

Plain cake 30 to 40 "

Fruit cake 2 to 3 hrs.

Cookies 10 to 15 m.

Bread pudding 1 hr.

Eice and Tapioca 1 "

Indian pudding 2 to 3 "

Plum pudding 2 to 3 "

Custards 15 to 20 m.

Steamed brown-bread 3 hrs.

Steamed puddings 1 to 3 "

Pie-crust about 30 m.

Potatoes ; 30 to 45 m.

Baked beans 6 to 8 hrs.

Braised meat 3 to 4 "

Scalloped dishes 15 to 20 m.

WHAT TO SERVE WITH MEATS

Boast Beef Grated Horseradish.

Eoast Mutton Currant jelly.

Boiled Mutton Caper sauce.

Eoast Pork Apple sauce.

Eoast Lamb Mint sauce.

Venison or Wild Duck Black cur-
rant jelly.

Eoast Goose Apple sauce.

Eoast Turkey Oyster sauce.

Eoast Chicken Bread sauce.

Compote of Pigeon Mushroom
sauce.

Broiled Fresh Mackerel Sauce of
stewed gooseberries.

Broiled Bluefish White cream
sauce.

Broiled Shad Eice.

Fresh Salmon Green peas with
cream sauce.

BAKING MEATS

Beef, sirloin, rare, per Ib... . 8 to 10 m.
Beef, sirloin, well done, per

Ib 12 to 15 m.

Beef, rolled, rib or rump,

per Ib 12 to 15 m.

Beef, long or short, filet 20 to 30 m.

Mutton, rare, per Ib 10 "

Mutton, well done, per Ib... 15 "

Lamb, well done, per Ib 15 "

Veal, well done, per Ib 20 il

Pork, well done, per Ib 30 "

Turkey, 10 Ibs. wt 3 hrs.

Chickens, 3 to 4 Ibs. wt ltol% "

Goose, 8 Ibs : 2 "

Tame duck 40 to 60 m.

Game duck .. ....30 to 40 "

Grouse, pigeons 30 "

Small birds 15 to 20 "

Venison, per Ib 15 "

Fish, 6 to 8 Ibs.; long, thin

fish 1 hr.

Fish, 4 to 6 Ibs.; thick

Halibut 1 hr.

Fish, small 20 to 30 m.

Ice Cream

FREEZING

BOILING

30 m.

Coffee 3 to 5 m.

Tea, steep without boiling 5 "

Corn meal 3 hrs.

Hominy, fine 1 hr.

Oatmeal, rolled 30 m.

Oatmeal, coarse, steamed.. 3 hrs.

Eice, steamed 45 to 60 m.

Eice, boiled 15 to 20 "

Wheat granules 20 to 30 m.

Eggs, soft boiled 3 to 6 "

Eggs, hard boiled 15 to 20 "

Fish, long, whole, per Ib.... 6 to 10 '

Fish, cubical, per Ib 15 '

Clams, oysters 3 to 5 '

Beef, corned and a la mode 3 to 5 hrs.

Soup stock : 3 to 6

Veal, mutton 2 to 3

Tongue 3 to 4 '

Potted pigeons 2

Ham 5

Sweetbreads 20 to 30 m.

Sweet corn 5 to 8 "

Asparagus, tomatoes, peas.. 15 to 20 ' '
Macaroni, potatoes, spinach,
squash, celery, cauli-
flower, greens 20 to 30 "

Cabbage, beets, young 30 to 45 "

Parsnips, turnips 30 to 45 "

Carrots, onions, salsify 30 to 60 "

Beans, string and shelled.. 1 to 2 hrs.
Puddings, 1 qt., steamed.... 3 "

Puddings, small 1 hr.

FRYING

Croquettes, fish balls 1 m.

Doughnuts, fritters 3 to 5 "

Bacon, small fish, potatoes.. 2 to 5 ( l

Breaded chops and fish 5 to 8 "

BROILING

Steak, one inch thick 4 m.

Steak, 1V 2 inch thick 6 "

Small, thin fish 5 to 8 "

Thick fish 12 to 15- "

Chops broiled in paper 8 to 10 tl

Chickens 20 "

Liver, tripe, bacon 3 to 8 "

THE JUST-WED COOK BOOK

This Page Will Interest Hubby

Don't Hesitate
About Clothes

If You Would

Dress Well

Let us demon-
strate how we
can give you the
utmost satisfac-
tion in the latest
fabrics, latest
style and perfect
fit.

LEWIS & LUKEY

CLOTHERS and HATTERS

Gent's and Children's
FURNISHERS

We Carry a Full and
Up-to-Date Line

Trunks, Suit Cases, Bags

221 N. Virginia Street

Reno, Nevada

98 THE JUST-WED COOK BOOK

Phone Main 1123-J

Dr. George M. Smitten

Dentist

Soome 10-11-12-11 Journal Bldg. 16 East Second Street

RENO. NEVADA

Jersey Farm Milk Co.

For

Good Cream and Milk

Best of
Sanitary Conditions

S. MURRAY RENO, NEVADA

Palace Postal Card
House

MILLER & HOEGAN

We Carry the Largest Assortment of Postal Cards in the City

Opp. S. P. Depot RENO, NEVADA

THE JUST-WED COOK BOOK 99

Weights and Measures

1 cup, medium size % pint or % pound

4 cups, medium size, of flour weigh 1 pound

1 pint flour weighs % pound

1 pint white sugar weighs 1 pound

2 tablespoonfuls of liquid weigh 1 ounce

8 teaspoonfuls of liquid weigh 1 ounce

1 gill of liquid weighs 4 ounces

1 pint of liquid weighs 16 ounces

HOW TO MEASURE AN OUNCE

Housekeepers are often confused by the mingling of weights and measures
in a recipe, therefore an accurate schedule is a good thing to have around. The
following of the most generally used articles will be found correct:

One ounce granulated sugar equals two level tablespoonfuls.

One ounce flour, four level tablespoonfuls.

One ounce butter, two level teaspoonfuls.

One ounce ground coffee, five level tablespoonfuls.

One ounce cornstarch, three level tablespoonfuls.

One ounce thyme, eight level tablespoonfuls.

One ounce grated chocolate, three level tablespoonfuls.

One ounce pepper, four level tablespoonfuls.

One ounce salt, two level tablespoonfuls.

One ounce mustard, four level tablespoonfuls.

One ounce cloves, four level tablespoonfuls.

One ounce cinnamon, four and a half level tablespoonfuls.

One ounce mace, four level tablespoonfuls.

One ounce curry, four level tablespoonfuls.

One ounce chopped suet, a fourth of a cupful.

One ounce olive oil, two tablespoonfuls.

TABLE OF MEASURES

60 drops equals 1 teasp.

1 tabsp.
14 cup.
y% pint.
1 ounce.
% pound.

2 cups flour ~ ~~ " % pound.

9 large eggs " \ pound.

TABLE OF PROPORTIONS

1 cup liquid, 3 cups flour for bread. *4 teaspoonful salt to 1 quart custard.

1 cup liquid, 2 cups flour for muffins. 1 teaspoonful salt to 1 quart water.
1 cup liquid, 1 cup flour for batters. % teaspoonful salt is a pinch.

1 teaspoonful soda to 1 pint sour milk. *4 square inch pepper is a shake.
1 teaspoonful soda to 1 cup molasses.

ROLLED OATS A Perfect Infant's Food

Put two teacups Rolled Oats into three pints of boiling water into which
has been put one-half teaspoonful salt. Boil this about two hours or until the
quantity is reduced to one quart. Press the liquid portion through a sieve with
a tablespoon until the meal remaining in the sieve is dry. Put away in bottle,
and at feeding time use one-half Rolled Oats and one-half milk. This quantity
should last twenty-four hours.

3 teaspoonfnls

4 tablespoonfuls
1 cup

1 round tablespoonful butter

1 solid cup butter, granulated sugar, milk, chopped meat

100 THE JUST-WED COOK BOOK

Household Hints

Mildew in white clothes may be removed by soaking for a short time in a
pail of water to which has been added a heaping teaspoonful of chloride of
lime. Then hang in sun. Repeat if necessary.

When frying potatoes, etc., try chopping with empty baking powder can
instead of knife. You will find it much more handy and quicker.

Try greasing cake and bread pans with a small five-cent paint brush. Keep
grease in round tin can; cut hole in cover and insert handle of paint brush
when not in use. It is then always ready for use and does not soil the hands.

To prevent cake from burning when using new tins, butter the new tins
well and place them in a moderate over for fifteen minutes. After this the
cake may be cooked in them without danger of burning.

When ironing with gas, place a lid of the coal stove over the gas burners
and place the irons over this. The irons will always be clean and heat much
better than if they are put directly over the gas flame.

To clean plaster of paris figures, use toilet soapsuds and a shaving brush.
Einse well. Dipping them in a strong solution of alum water will give them
the appearance of alabaster.

To preserve gilt frames, cover them when new with a coat of white varnish.
All specks can be washed off with water without injury.

To keep lemons, put them in water. Change once a week. Will keep a
long time.

DO YOU KNOW

That a small piece of butter added to the water prevents vegetables, maca-
roni or rice from boiling over?

That the water from macaroni or rice after they have been cooked should
be saved for soup and gravies?

That a teaspoonful of vinegar added to boiled meat, while cooking, makes
the meat tender?

That after peeling onions if celery salt is rubbed over the hands before
washing the odor will disappear?

That if you add a pinch of salt to ground coffee before boiling it will im-
prove the flavor?

That if kid gloves are rubbed gently with bread crumbs after each time
them are worn they will remain clean much longer than otherwise?

That a poultice made of tobacco and warm water, put between two cloths
and placed over the breast and pit of the stomach will relieve convulsions when
nothing else will? It will do no harm.

That any one who has aching feet, ^f the feet are placed in kerosene for
about ten minutes each day will receive the greatest relief. If used regularly
for a month is said to cure all corns and callous places on the feet. Will not
blister or do any injury.

To relieve burns get a small bottle of picric acid and with a feather paint
the burned or scalded parts, allowing it to dry. In a few minutes all the pain
will be gone and you will never feel it again. Where the burns are very severe
more than one application is sometimes necessary. This is an invaluable
remedy, especially where there are children in the home, for they are getting
burned continually.

There is nothing better than sulphur tea for the hair. It cures dandruff,
promotes the growth, makes the hair soft and glossy and is very good to keep
the hair from turning gray.

The whitish stain left on a mahogany table by a jug of boiling water or a
very hot dish may be removed by rubbing in oil and afterward pouring a little
spirits of wine on the spot and rubbing it dry with a cloth.

Wash your weathered oak woodwork and furniure with milk.

To rid your home of ants mix thoroughly two parts borax with one part
powdered sugar and put around where the ants come. For two or three days
the ants will come in swarms, but after that they will disappear. Leave the
powder around for a week or two and you will never be bothered again with
ants.

If food becomes slightly burned in cooking, set the saucepan in cold water
and it will take away burned taste.

THE JUST-WED COOK BOOK

101

S. Goldstein

High Class

Ladies Tailor
and Furrier

Fit Guaranteed

SUITS MADE TO ORDER
REASONABLE PRICES

OPEN EVENINGS UNTIL 9 O'CLOCK
228 North Virginia Street

Up- Stairs

Reno, Nevada Phone Main 154

You now have the wife ! Let us furnish the home and save
you money.

It will pay you to investigate the TA BED, three pieces of
furniture in one. Nothing on the market so convenient.

Kitchenware, Dry Goods

Gents* Furnishings

and Farming

Machinery

All Moderately Priced

Nevada Implement and
Supply Co.

214 Sierra Street

RENO, NEVADA

102 THE JUST-WED COOK BOOK

Utataraifc

Thor and Lightweight Cleveland
MOTORCYCLES

ODEN, The Cyclist

and

Ford Specialist

All Kinds of Repairing Promptly Done
Baby Buggy Wheels Re-tired

New and Second-Hand Wheels
Bought, Sold and Exchanged

Agency For
The Diamond Squegee Tires

15 West Fourth Street
RENO :: :: NEVADA

A Rare Opportunity

77ie highest class sub-division in the
State of Nevada

University
Terrace

Large Lots Beautiful View

No Taxes -- No Assessments

All Improvements Free

Cement Sidewalks: 14 feet from curb to property line, 8
feet for parking; cement curbs and gutters, 22 in. wide; streets
graveled, rolled and finished; electric lights, telephone; city
water piped to every lot ; pillars and arches at main entrances
and every lot well drained.

Why not make the wife a present of one of these lots? They
are increasing in value all the while.

We sell on very easy payments. Do not delay. The lots^
are being sold rapidly.

We are the owners

Bonham Realty and Trust
Company

131 N. VIRGINIA ST. RENO, NEVADA

Phone 756

[*}ril!lllMllU!UIIII<1lllllllim

I MRS. HOUSEWIFE: I

We guarantee |

that your dollar 1

will buy as ?.

much depend- 1

able merchan- i

dise from us as f

can be had any- i

where, and =

further that if for |

any reason, 1

what you buy |

is not satisfac- 1

tory, we will =

gladly exchange 1

it or refund 1

your money, |

| You are insuring satisfaction when you come =

| here to do your shopping. t

We Open Monthly Accounts f

with Responsible People J

1 COMMERCIAL HARDWARE CO. ]

24 W. Commercial Row \

Phone 46O RENO, NEVADA |

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NEVADA PRESS

GAZETTE BLDG.. RENO