ISSUED BY THE
Is full of hope and promise for all and
each succeeding day should find us a step
nearer the goal of success and affluence.
Frugality is an important element in our
effort to attain success and as an adjunct
to frugality we suggest a savings account
at the First National Bank-A FIRST AND
IMPORTANT STEP-and particularly for
The First National Bank makes a special
feature of its Savings Department and pays
3 per cent per annum. Begin RIGHT and
start a savings account— then watch it
/■'. ('. Urn run/it . I'i(xi(hnt.
John Wolf, Virt I midriff.
A . S. Path ''. ' nshii r.
THE FIRST NATIONAL BANK.
CRAIQ & HARRIS,
You can't do better than call on
Craig & Harris.
132 E. Simmons St.
Knoxville, - Illinois.
Canned Goods and Coffees.
ARE ALWAYS GUARANTEED BY YOUR
.A* for Them. W. A. JOfdOH CO.
Distributors. GALESBURG, ILL.
I WAS CURED OF RUPTURE
DR. W. S. RICE, ADAMS, N. Y.
READ MY LETTER
Nov. 28, 191 f.
Dear Doctor; -1 should be pleased to meet you face to face to express my
thanks and give you a good handshake, but inasmuch as I cannot i will be
satisfied in telling all who are afflicted with rupture that the RICE METHOD
cures. Such a treatment as yours should be known far and near.
You will remember that mine was a bad Scrotal Rupture of eighteen years
Standing Your price was in my easy reach. I could use the Treatment right
at home while attending to my daily work, and I ne\er lost an hour. No one
but a rupture sufferer can realize my feeling of gratitude and what the cure
means to me.
You may publish this letter and print the fact of MY LURE by the RICE
METHOD in big letters. Sincerely Yours,
Aurora, III. R. D. No. 4, Bov 52. JOSEPH KAl TENBERGER.
1" All who are ruptured should get the benefit of Dr. Rice's
advice and treatment at once.
AGE IS NO BAR TO A CURE.
Letter of Jan. 25, 1906
"Will sa\ I am confident that Dr. Rice's Truss and Lymphol will do
all that he claims for them. I did not hold up on anything. I am a painter
and paper hanger by trade and I climbed and swung
my ladders like the husky old fellow that I am. The
Truss was always easy and stayed in place, a thing
that no other Truss would do when it came to hard
reaching and stretching. I wore the Truss some time
after being cured so as to be safe, but I took it off at
least two years ago and I believe the cure to be per=
I worked on an extension ladder today, and am
over seventy-five years old . Have : ried many trusses
but Dr. Rice's puts them all out of business."
C E. FERGUSON'
9714 Prospect Ave., Chicago, 111.
1 received a letter from Mr. Ferguson only a few weeks ago stating he was
still well and happy and had no further need of a truss These arc only two of
the many who have used my Treatment with success. I should be glad to
advise all who are afflicted with rupture just how they, too, may be cured and
be done with truss wearing for all time. Both of these Gentlemen will be
willing to answer all inquires as to their experience il a self-addressed en-
velope is enclosed. Send all orders or letters of inquiry as to the price of my
Method of Treatment to
W. S. Rice, Adams, 50 Main St., N Y.
I can test if) to the efficiency of Dr. Rice's rupture cure.
Mrs. Sam'l Alexander, Maquon, III.
Sells Good o o
The Best for the Money
or Your Money Back.
"T~0 make friends is about as good
' business policy known.
We have been in business many years
and have made number of friends by
selling good, dependable merchandise.
AIco System Clothes
These clothes have all the style re-
quirements, fit and good wearing quali-
ties of the best system-made garments.
They are made in the fashion centers
of America; by tailors who combine
brains with skill. Yours for Business.
Chas. Gumbiner 8 Son,
Clothing, Shoes, Gents Furnishings
THE ILLINI CLUB.
A Sabtcs Siterary anb historical Stuby <£lul\
Bible Study and Current Topics 1910-12.
Wits. D. IK. Roustj, president.
Hlrs. <£. D. tSrabill, Secretary
J. R. PAUL, RESTAURANT
ooooooooooooo AND LUNCH ROOM.
Full line of Confectioneries, Ice Cream, Soft Drinks, and Oysters
in their season. o o West Side, Maquon, 111.
F. J. WALKER, M. D.
Complete Telephone Connections.
Taylor & Gray.
Lumber, Implements, Buggies.
All kinds of Building Material, Wire Fence
and Hard and Soft Coal.
PLASTER CEMENT BLOCKS
DRUNKENNESS IS A DISEASE.
We positively remove all desire for
Liquor or Tobacco.
PURELY VEGETABLE TREATMENT—ABSOLUTELY SAFE
Write for literature and information.
Address— The Willow Bark,
or Dr. Parkhurst's Sanatarium, <Dept. L)
DANVERS, ILLINOIS, U.S.A.
ELMWOOD ELECTRIC LIGHT CO.
Yes, you say. Electric things are nice to have, but is that all?
Are you not overlooking the convenience available thru the 24-hour
service now at your command? Is there not some drudgery or
waste of time to which you are bound- from which it waits to re-
lieve you? If your time, your business or home life are of value it
will save more than its cost, while doing speedily and well the
most monotonous tasks.
Ask us about MOTORS, for any power application; PUMPS,
STOVES, TOASTERS, FLAT IRONS, FANS, WATER HEATERS,
You are not doing the best for yourself and your family,
It isn't sanitary, it isn't up-to-date, unless it's ELECTRIC.
Manager E. 0. BfOWfl.
The Peoria Mud Baths.
Why leave the State of Illinois
= for =
Mineral Baths or Mud Baths?
215-17 N. A Jams St.
THE AQUA VITAE MINERAL SPRINGS.
Are located Is miles Northeast of Maquon on the banks of Spoon
River. For about 20 years these Springs have been known for
their great curative qualities.
In 1911 there was a modern Sanatarium opened for the public,
thus making it one of the most beneficial summer resorts in the
middle west. Water from these Springs has been shipped 10 all
parts of the United States and Canada.
Address A. C. Burnett & Co., Maquon, 111.
H. J. OUDERKIRK.
Phone No. 7 Drop. Maquon, 111.
GROCERIES, HARDWARE, TINWARE
Sole Agents for Jennison's Best and Sweet Cream Flours.
DOES CLOTHING AND SHOE
ECONOMY INTEREST YOU?
Our store is known as the store that brings che prices down.
.Small expense of conducting it enables us to sell at much lower
price than any competitor. We guarantee to save you from $3.00
to $7.00 on a suit and from 50c to $1.50 on a pair of shoes.
Quality and style equal to that sold for higher prices.
Every purchase made here is accompanied with positive guar-
antee of satisfaction or money back.
-Out of the high rent District, 336 East Main Street.
Buy your MONUMENTS and HEADSTONES
direct from the manufacturer. Our plant is fully
equipped for all classes of work.
J. P. Bourgoin & Co.
Wholesale & Retail,
Merchandise of Quality.
Always- Ever since the foundation of this business our
one aim has been to sell only merchandise of quality. No
garment, no piece of goods is allowed to enter this store
until it has under gone a rigid test and proven beyond a
doubt right to bear the trade mark "MERCHANDISE OF
QUALITY."' The strict adhering to this principle has caused
us to grow to what is now the LARGEST EXCLUSIVE DRY
GOODS STORE in this section of the State.
KELLOGG DRAKE & CO.
FOR RELIABLE TRUSTWORTHY
Life Insurance, Consult
W. H. SPINNER. GENERAL AGENT
NEW YORK LIRE
AMERICA'S GREATEST COMPANY
R. O. GOTTRICK.
Drugs and Medicines
Jewelry and Toilet Articles PHYSICIANS'
Oils and ACCURATELY
Glass. Spectacles and Eyeglasses COMPOUNDED.
KODAK CAMERAS. VIEW GROUPS.
Developing and Finishing-. Smokeless Flashlights.
Photo 5 and Post Cards. Opening evenings for Sittings.
OSGOOD PHOTO SUPPLY CO.
GALESBURG, ..... ILLINOIS
MODEL CLEANING PARLORS.
CLEANERS AND DYERS.
142 East Main St. Galesburg, HI.
McCracken & Mattson,
FRESH = AND = SALT = MEATS.
Highest Cash Price Paid for Hides.
Knoxville, ... . Illinois.
Maquon Lodge No. 530.
A. F. and A. M.
Meets in regular communication the First and Third Mondays of
each month. Visiting brethren welcome.
J. E. Shearer. W. M. 0. G. Shearer, Sec.
Maquon Lodge No, 256.
I. 0. 0. F.
Meets every Wednesday evening. Visitors cordially invited.
F. J. Housh, N. G. J. E. Shearer, Sec.
Maquon Lodge No. 171.
K. of P.
Meets in their Castle Hall every Thursday night. Visiting breth-
ren always welcomed.
C. L. Hayes, C. C. C. F. Maple, K. of R. and S.
. A. Camp No. 3618
Meets the second Tuesday of each month in the K. of P. Hall. If you
find it hard to pay interest on the mortgage and meet the every day
living expenses of your family, how do you suppose your wife could
pay the interest and keep the family together if you should happen to
die? A certificate in the Modern Woodman of America furnishes the
means by which the wife can keep the family wilh her. Are you- a
member? John Finney Consul. L. A. \\ heeler r Cl&rk,.
Good Will Chapter No. 184.
Order of Eastern Star.
Meets Second and Fourth Tuesdays in each month in Masonic Hall.
Winifred Housh, W. M. Florence Thurman, Sec.
Maquon Rebekah Lodge No 707
Meets in Odd Fellow Hall the First and Third Tuesday in each
month. Visitors always welcome.
Rozina Darnell, N. G. Georgia Allen, See.
Bertie Lenore Temple No. 10.
Pythian Sisters, Maquon, 111.
Meets the First and Third Fridays of each month in K. of P. Hall.
Visiting sisters and brothers always welcome.
Florence Housh, M. E. C. Anna Stonesipher, M. of R. C.
R N of A Camp No 6386
Meets every Fourth Friday night in K. of P. Hall. Visitors always
welcome. Beneficial and Social Society.
Dollie Wheeler, Oracle, Chloie Smith. Recorder.
USE JENS VERY BEST
UNO SWEET CREAM
W. J. Jennison & Co.
922 Flour Exchange.
No. 1. No better Flour made.
No. 2. Gives universal satisfaction.
No. 3. Has been sold in this store for 15 years.
Mrs. Flora Clark, chairman of the Maquon Cook Book Committee,
and many others, have used this
flour and can verify Statement No.
^j-ETAN. M* rt "
H. J. Ouderkirk
Maquon, = Illinois
Breads 2 to 5
Meats 6 to 13
Cakes 14 to 36
Pies 37 to 44
Puddings 45 to 51
Vegetables 52 to 53
Salads 54 to 58
Pickles 59 to 64
Candy 65 to 66
Ice Cream 67 to 68
Miscellaneous 69 to 78
2Haquon Sabies Cemetery Association.
3ncorporatcb / un&er statues for establishing anb maintaining
Funds in charge of a board of six trustees.
Income accrues from investment of perpetual fund and
annual dues of members.
Your lots cared for.
Suggestions for improvement invited and complaints ac-
Our improvement fund is what is realized from the sale
of the Cook Book at 25c each.
Let us attend to your duties.
Payment of $10.00 insures perpetual care for one lot.
Annual payment of 50c insures care for year, April to April
Higher contributions much prized.
Elsie D. Hartsook, President,
Florence Thurman, Secretary.
First edition, three hundred copies, 1905,
Second edition, three hundred copies, 1907,
Third edition, copyrighted, four hundred copies, 1912.
ISSUED BY THE LADIES OF THE
Maquon Cemetery Association.
The Maquon Ladies Cemetery Association, Incorporated
' under the State Laws of Illinois, August 20, 1903.
- - TRUSTEES. - -
Elsie Hartsook, President.
Viola Foster, Vice President.
Amelia Barbero, Treasurer.
Florence Thurman, Secretary.
Joe Paul, Sexton.
Copyright; 1912 by the Maquon Ladies Cemetery Association.
STARTER, LIGHTNING YEAST.
Soak 1 cake of yeast until perfectly soft with enough
water to cover well. Boil 6 small potatoes in enough water to
make a pint when done. Add to this potato water 3 table-
spoons of granulated sugar. Let cool to luke warm, then add
yeast foam. Prepare this at noon and let rise till evening,
then take half of it to mix bread and put remainder away in
a glass fruit jar in a cool place and use it to start again.
Proceed with saving water from your potatoes for dinner as
before, always adding three cablespoons of sugar. Never
add salt to the potato water. By following this exact you
will never have to go to your neighbors for a starter. —Mrs.
Use for four loaves of bread six quarts of Jennison's Best
flour, one cake of yeast foam, one quart of luke warm water
Dissolve yeast in little warm water, pour the yeast into one
quart of rich luke warm potato water, add one tablespoon
salt and one of sugar, flour enough to make a thick batter,
set in warm place to rise. I make this sponge at noon and
mix into one large loaf next morning, let rise and knead
down once, let rise again, make into loaves, let rise twice
their size and bake in moderately hot oven.— Mrs. Maud
VIENNA ROLLS (Heat 90 degree.)
Two cups flour, one cup milk, one cake compressed yeast
dissolved in one-fourth cup of water, one eg*;, one table-
spoon butter, one tablespoon each of salt and sugar. Heat
milk luke warm, beat all together at noon, let rise from four
to six hours, roll out and cut with biscuit cutter, butter and
fold over, let rise again. -Mrs. Ida Howard.
Two cups of light dough, one tablespoonful of sugar, two
j^ BREADS. 3.
/* tablespoonsful of melted butter, one egg; roll thin, cut small
squares of butter and lap over; let them raise and bake in a
quick oven. — Mrs. W. Prall.
Four teacups of flour, a little salt and four teaspoons bak-
ing powder sifted together, then rub thru flour two table-
spoons of lf>.rd and mix to a soft dough with one and one-half
teacups of sweet milk. Bake in hot oven.— Bert Smith.
One quart of flour, two tablespoonsful of lard, three heap-
ing teaspoonsful of baking powder, one-half teaspoon soda,
enough thick sour milk to mix. Sift baking powder, soda and
flour together, rub lard well into it, then mix with sour milk:
cut small and bake in a hot oven. — C. F. Maple.
BAKING POWDER BISCUIT.
One quart of flour, one pint of rich cream, two heaping
teaspoonsful of baking powder, salt, roll out, and bake in a
quick oven. —Mrs. Elizabeth Walter.
Yolk of two eggs well beaten, one-half cup of milk, one-
third cup of butter, one-half teaspoon of salt, stir into one
pint of flour sifted with three teaspoonsful of baking powder.
Add beaten whites of eggs last. Bake in hot muffin pans
quickly.— Mrs. J. Shearer, Galesburg.
One pint of cooked oat meal, one pint of sweet milk, two
eggs, two tablespoons of melted butter, one teaspoon of bak-
ing powder, flour enough to make stiff batter: have gem pans
well greased and hot.— Elizabeth Green Westerfield,
STEAMED BROWN BREAD.
Two cups sweet milk, one cup sour milk, two cups corn
meal, one cup flour, one and one-half cups molasses, one
teaspoon soda, a little salt. Fill baking powder cans half full
after being well greased, steam three hours. — Gertrude
Calhoun, Indianola* Iowa.
BOSTON BROWN BREAD.
One cup of sour milk, one-half cup of molasses, one tea-
spoon of soda, two cups graham flour, salt. Steam in quart
tin cans one hour and bake ten minutes. —Mrs. F. P. Hurd.
PAN-CAKES (Family of six.)
Break one egg into a basin, then put in one teaspoon of
salt, one teaspoon of soda, one pint of water, one pint of
buttermilk, two cups of corn meal, one cup flour. —Mrs. C.
Mix and sift together three cups of rye meal, one cup of
flour, one-half cup Indian meal, one-fourth teaspoon powdered
cinnamon, one- half teaspoon of salt, two teaspoons of
baking powder and two tablespoons of sugar. Add one egg
well beaten, two tablespoons of molasses and sufficient cold
water to make a thick batter. Drop by small spoonful in a
kettle of smoking hot fat and cook till brown. —Mrs. Howard
Beat two eggs until quite light, then add one cup of milk,
a little salt, enough flour to thicken to about the consistency
of cake dough and two teaspoons of baking powder. Slice
apples, or chop them, and stir them in this batter, fry in
hot lard. To be eaten with syrup. — Mrs. Barnwell, Elgin.
DR. TILDEN'S BREAD.
One quart flour, salt sufficient, heaping teaspoon baking
powder. Make into biscuit dough by using unskimmed milk.
Mix with whole wheat flour and bake thoroly. — Mrs. A. H.
Two heaping cups of Indian meal, one cup of flour, pinch
of salt, two tablespoons of white sugar, two teaspoons of
baking powder, sifted together, three eggs beaten very light,
one tablespoon of butter, melted, two and one-half cups of
sweet milk, pour into meal and beat hard. Bake quickly and
steadily for twenty minutes. This may seem too thin but
will be stiff enough when baked.— Arlina Buell, Topeka, Kas..
Three teacups sour milk, three teacups of meal, one tea-
spoon of soda, one tablespoon of lard, two eggs, one table-
spoon of salt. Bake in a hot oven.- Mrs. Lodema McGirr,
Two cups of buttermilk, level teaspoon of soda, two tea-
spoons of salt, one-half cup of sugar, two teaspoons of baking
powder stirred in the graham, make very stiff and bake in
gem pans in very hot oven. —Mrs John Forquer.
Three fourths cup of corn meal, one half cup of flour, two
tablespoons of sugar, three fourths cup of sweet milk, one
half teaspoon baking powder, one half teaspoon salt, one
teaspoon butter, one egg.— Mrs. Jack Maher, Elm wood.
Beat two eggs, one half cup sugar, three cups sour milk,
one half cup lard, scant teaspoon soda, little salt, one half
flour and one half meal, stir the thickness of cake. —
CORN BREAD OR JCHNNY CAKE
One cup of corn meal, one half cup of flour, one large
tablespoon of lard, one tablespoon of sugar, one tablespoon
baking powder, one teacup of sweet milk, little salt or add
one half cup of sugar and bake in gem pans. — Anna Child,
One quart sour milk, two round teaspoons soda, two tea-
spoons salt, one cup New Orleans molassess, two tablespoons
brown sugar, four coffee cups graham flour sifted, four cof-
fee cups wheat flour sifted. Bake one-half hour in slow oven
- Mrs. O. C. Melton
TO BOIL EGGS, SOFT.
Have water boiling rapidly, drop eggs in gently and boil
three minutes. — C. E. Hartsook.
CODFISH AND EGGS.
We have ham and eggs, why not codfish and eggs as well.
Properly soak and pick the fish to pieces and to ea2h cup of
fish put in two eggs and beat well together and drop from
a spoon into hot butter and fry a nice brown on both sides.
— Mrs Louisa Dunn, deceased, Chicago.
Slice nine hard boiled eggs in a dish then put one table-
spoon of butter in pan and slightly brown, add level tea-
spoon of flour, stir smooth and add one cup of cream, season
with salt and pepper, when done pour over the eggs and
serve cold. — Eliza Jobes, Abingdon.
One pint of milk (let boil) one half pint of oysters, cook till
oysters float. Season to taste. — Wm.Belden.
TO FRY OYSTERS.
Take large fresh oysters roll in cracker dust salted and
dip in well beaten egg, then again in cracker dust and pat
out with hands and fry brown in hot skillet in butter or lard
— Obe Swearingen-
Take one quart of oysters and one pint of milk; put on
stove and cook together. When it boils thicken with crack er
crumbs and add plenty of butter, pepper and salt. Pour into
a dish, putting bits of butter on top and bake a nice brown.
—Nora Walter, Galesburg.
SPARE RIBS AND KRAUT.
Take sufficient spare ribs and saurer kraut put on to boil.
Boil until the ribs are tender but if the ribs require more
than two hours, boil them awhile before adding kraut.—
A FAVORITE DISH OF MINE.
Take fresh spare ribs, back bone or smoked ham, boil ten-
der. About one hour before time to serve put on dried apples
sufficient for a meal to boil, when done put some of the stock
on apples and make drop dumplings and drop in with the
apple?, add the meat, let all cook together until the dumplings,
are done, then serve. - G. P. Burnett
Dress, wipe dry and salt a large fish Fill with one cup
of bread crumbs in which has been minced a lump of butter
the size of a hickory nut, a pinch of salt and pepper and
moisten with milk. Fill and bake. Cover until tender then
remove cover and brown.— Jane Richardson, deceased.
Clean two young rabbits, cover with boiling water, add an
onion cut fine, season to taste and simmer slowly until ten-
der. After removing bones place in a baker, thicken gravy
with flour, cover with rich biscuit crust and bake one half
hour.— Mrs S. C. Burnett
To dress any kind of fish, scald very carefelly inside and
out, remove the skin, wipe dry, rub the salt and pepper in
thoroughly, let stand an hour at least, over night is better.
When preparing for the oven rub in all the flour it will
moisten, then spread with butter. Keep water in the bottom
of pan almost to top of rack. Bake three hours, the last
hour with damper open. Use covered pan.— Mrs. A. S. Potter
One pint of tomatoes, one and one half quart of water, let
boil, then add one and one half quarts of milk and put part
cream if you have it. When it has boiled and ready to take
off of the the stove add butter and salt and pepper. Be sure
and stir well while adding milk. — Judson C. Briggs.
CHICKEN POT PIE.
Two cups fiour, one teaspoon salt, two teaspoons baking
powder, two tablespoons melted shortening, one egg beaten
light, one cup milk. Pour the stewed chicken with thickened
gravy into a dripping pan, drop in the dumplings and bake
until well browned which will be about thirty minutes.
Better and more wholesome than when boiled. -
Mrs. Wash. Simkins.
Cut up two young chickens, season with salt, black pepper
and butter about size of an egg, stew slowly until the meat
will drop from the bones, chop meat fine, add liquor and
press into a mold. It is delicious sliced thin for picnic or
luncheon sandwiches. — Mrs. Elnora 0. White, Whicesville,
Stew chicken until tender, seasoning well. Remove bones.
Line a pan with rich biscuit dough. Putin a layer of chicken
then pieces of dough, previously baked, then more chicken.
Pour over it the stock the chicken was cooked in. Cover with
crust with an opening in center and bake well done.— Mrs.
W. A. Housh.
OLD VIRGINIA DISH (Brunswick Stew.)
Cut up a young chicken and put on to stew, put in one
quart of lima beans, six large ripe tomatoes, cut fine three
ears of sweet corn from the cob, three spoonsful of butter
and one spoonful of flour rubbed together to thicken, season
with salt and pepper to taste. — Mrs. Josephine Wells.
Make a crust a little richer than good biscuit dough, cook
chicken well done, pick from the bones. Line a pan with
the crust, then put in chicken with small pieces of the
dough and more chicken on that. Then take the stock the
chicken was cooked in and fill the pan full, put on the top
crust and bake well done.— Mrs. Elizabeth Walter.
SPRING CHICKEN IN OCTOBER.
When young chickens get too old to fry, they are nice pre-
pared in the following manner. Put two large spoonsful of
butter, or lard and butter, in a roasting pan, pepper and
salt the chicken and turn in flour as you would to fry, put in
the pan and almost cover with sweet milk* put on the cover
and roast for about an hour or until tender. When done lift
out the chicken* turn in a spoonful of flour and a pint of
milk and boil on top of the stove. This makes a nice sauce.
-Mrs. Edna L. Hughs.
ENGLISH TOAD IN THE HOLE
Make a nice batter in the following way: take four large
tablespoons of flour and sift it into a basin with a pinch of
salt; make a well in the center and mix in two well beaten
eggs and enough milk to bring the mixture up to the con-
sistency of thick cream. The milk must be added very grad-
ually as the batter must be absolutely free from any lumps.
Set it aside for an hour or so. Take a pound and a half of
beefsteak and a nice kidney cut in conveniently sized pieces
for serving, season with pepper and salt, lay at the bottom
of a well greased pie dish. Beat up the batter again, pour
it over the meat, bake for an hour and a half. If liked
mushrooms and oysters can be added. —Eliza Payne.
CHICKEN PIE WITH OYSTERS
Prepare and disjoint a nice fat chicken; put in a vessel,
cover with water, season highly with salt and pepper Mid
stew until it begins to get tender. Line the sides of a deep
baking dish with a nice crust, remove the largest bones from
the chicken and place a layer of the meat in the crust.
Dredge it with flour, then add a layer of oysters, with salt,
pepper and bits of butter and so on until all are used. Pour
in half of the gravy and some oyster liquor. Cover with top
crust and bake one hour. Belle Wheeler, Galesburg.
BEEF OR CHICKEN CROQUETTES
Take cold roast beef or boiled beef or chicken, chop fine
and to a pint of chopped meat add one beaten egg and a
pinch of salt. Make into cakes and roll in bread crumbs, fry
to alight brown in mixed butter and drippings of lard. Serve
hot. If the meat is dry it will be improved by adding a little
gravy. — Abbie Dickson.
Three pounds beef chopped fine, three eggs beaten, six
crackers rolled fine, one tablespoon salt, one tablespoon pep=
per, one tablespoon melted butter, sage to taste. Mix well
and make like a loaf of bread, put a little water and bits of
butter into the pan, invert a pan over it, baste occasionally;
bake an hour and a quarter and when cold slice very thiru—
Miss Inez Burnett.
Drain the liquor from a can of salmon. Add a lump of but-
ter, salt and pepper to suit taste, set over fire to heat. Beat
smooth a spoonful of flour with a teacup of milk, add to the
heated liquor and when all is thoroughly hot add salmon, set
on back of stove to let salmon gradually heat through. Re-
move to a deep platter and serve while hot. A teaspoonful
of lemon juice improves it for some peoples taste.— Mrs.
MY MOTHER-IN-LAW'S RIB PIE.
Chop spare ribs into small pieces, stew until tender with
plenty of gravy, salt and pepper; line a dripping pan with a
biscuit dough made a little richer than for biscuits, put in a
layer of the ribs with the gravy, then little pieces of the
dough and cover with dough the top layer being sure to have
plenty of liquid. Bake and serve warm with a little gravy to
pour over when served. —Mrs. E. L. Housh.
To fry beefsteak so it will be nice and tender and sweet
you mast have your frying pan with fat in it red hot; place
your meat in and turn when heated thru, allowing it to re-
main on this side until it is thoroughly heated, then take
out, salt and pepper to suit taste. — E. R. Mc Williams
Clean the hog's head nice. Put the jowles in the sausage.
Cook the heads till the meat falls from the bone. For two or
three heads, use at least two gallons of water, when they
are tender, take the meat from the bones, return the meat
to the water in the kettle, salt to taste, stir in corn meal the
same as making mush; stir all the time and have as thick as
can be stirred with comfort. Let boil rather fast for half an
hour stir every five minutes. Then set on top of stove, let
boil two hours and stir occasionally. Turn out in pans to cool.
Fried for breakfast it takes the place of meat and potatoes.
— Mrs. Margaret E. Alexander.
Line a pudding pan with paste, chop two pounds cooked
cold meat, place in dish and season with onion, salt and pep
per, pour over it one fourth pint of gravy, have cooked and
mashed one quart of potatoes seasoned, cover the meat nice-
ly with the potatoes like a crust, garnish with butter put in
oven and bake until nicely browned. — Maggie Housh.
MEAT AND POTATO PIE
Peel two pounds of potatoes and slice or chop not too fine,
cut up one to two pounds cold cooked meat, lean and fat to-
gether. Place potatoes in pudding pan with one fourth pint
of beef gravy, season with pepper and salt. Add two medium
sized onions sliced, place meat over potatoes, few more po-
tatoes over meat and some butter or dripping on these pota-
toes. Put paste over top with hole in center, thru which pour
a little beef stock once or twice while cooking. Bake in a hot
oven three fourths of an hour.— Flora Clark.
Three pounds of best round steak, one half pound break-
fast bacon, two eggs, three medium sized crackers one small
slice of dry bread, one cup of milk, butter size of an egg, salt
and pepper to taste. Grind or chop the steak, bacon, crackers
and bread, mix with the egg milk and butter, form in a loaf
or place in a mold and bake two hours. Mrs. Clara Burkhal-
ter, Peoria 111.
Three pounds of veal chopped fine, one half pound of salt
pork, chopped; six large crackers rolled fine, two eggs well
beaten* one teaspoonful salt and one teaspoon pepper. Bake
in slow oven about one and one half hours. — Mrs. Townsend*
Have sirloin steak one large or two small pieces an inch or
more in thickness. At ten minutes or less before the meal is
to be served have iron skillet hot* put in two cubic inches of
suet cut up fine (or two tablespoons chopped) when this fat
and skillet smoke blue, put in meat. Let cook two minutes*
turn, cook same, turn again same time, turn again for final
two minutes, take up on hot platter salt and pepper, butter
if you like- Pour a small quantity of water in skillet, serve
this gravy from hot bowl. If clock is not convenient, sing a
stanza of America to each turn. —Mrs. C. E. Hartsook.
ROAST TURKEY SAGE DRESSING.
Dress and rub turkey inside and out thoroughly with salt,
preferably two or three days before cooking, as your turkey
will be more tender and better seasoned. Have your oven so
hot that the turkey will begin to brown at once. Use as large
a dripping pan as your oven will accommodate. Place turkey
im pan with about three pints of hot water, a teaspoonful of
salt. Baste well and often by dipping stock from your roast-
ing pan over turkey, as the moisture of your turkey, when
serving depends largely on basting. The more often basted
the more juicy will be your roast and you wi'l not have that
very general complaint that roast turkey is too dry. When
thoroughly browned, cover with asbestos paper or another
pan, that it may not brown further. Allow about twenty-five
minutes to the pound for a two-year-old bird. If one year old
it does not take so long. Use your own judgment, as this
depends somewhat on the heat of your oven. After your tur-
key is nicely and evenly browned cook slowly the remainder
of the time. Put your giblets with the neck, in a kettle with
three pints of water, one teaspoonful of salt and one table-
spoon of butter. Cook until tender, remove from stock and
chop fine for gravy. When y9ur turkey is done, remove it
from pan, and if too much fat, pour off until you have about
one pint of drippings left. Place pan on top of stove and add
giblets and about one tablespoon of flour, stir all well to-
gether and add enough hot water to make gravy the right
consistency. Scrape all the articles from the roasting pan
while stirring* as by so doing the flavor of your gravy is
greatly enhanced. Salt and pepper to suit taste.
For Dressing —Break up as much stale bread as you desire
for dressing, cover with cold water. When soft squeeze dry
and add salt, pepper and pulverized sage to suit taste, pour
over stock in which giblets were cooked and add enough
drippings from turkey to suit taste. Mix well and place in
turkey about one and one-half hours before it is done; cover
the openings with floured cloth and stick on with toothpicks.
Put turkey back in oven and proceed to cook slowly until
tender. If you have more dressing than will fill your turkey,
steam over boiling water. —Mrs. F. Thurman.
One teaspoon of salt to each pound of meat, one small
teaspoon of pepper to every two pounds of meat, one table-
spoon of sage to every four pounds of meat. Season and then
grind.— Flora B. Clark.
One cup grated cheese, one cup milk, yolk of four eggs,
one tablespoon butter, one tablespoon flour, salt and pepper.
Cook till thick, when cold add whites of four eggs well
beaten, put into greased pan and bake one-half hour. —Alma
Bailey, Leesburg, Ohio.
MACARONI AND CHEESE.
Boil one-fourth pound of macaroni twenty minutes, then
drain through cullender, pour cold water over same. One-
fourth pound grated cheese. Put one layer of macaroni,
then cheese, repeat until dish is full. One tablespoon of
butter, one cup of milk, one tablespoon of flour. Cook until
consistency of thick cream, pour over macaroni and cheese.
Melt two tablespoons of butter and stir thick with dry bread
crumbs, put on top and bake until brown-— Mrs. F. P. Hurd.
C AKE S.
Two cups of sugar, one-half cup sour cream, one Cup but-
ter, two eggs, one half teaspoon soda; mix and roll— Mrs;
Two cups of sugar, one cup of flour, one cup sour cream';
teaspoonful of soda dissolved in cream, two eggs, flour to mix
to stiff dough, roll thin, sprinkle with sugar, roll it lightly
and bake in quick oven. — Mrs Lucy Thurman. Knoxville.
Three cups of sugar, one cup of lard, three eggs, half tea-
spoon of salt, one cup of sour milk, one heaping teaspoon of
soda dissolved in the milk, one tablespoonful of vanilla or
two teaspoonsf ul of lemon and a little nutmeg, flour enough
to make a stiff dough, work the flour in slow so as not to
get it too stiff as it will make the cookies tough. Roll out
very thin and bake in a quick oven. These are crisp and will
keep a long time. —Edna Hurd Traeger, Peoria.
Two cups sugar, one cup lard, one half cup water, two
eggs, one teaspoon soda, four cups flour, flavor with lemon.
—Miss Mattie Hobkirk.
Two cups of butter creamed with one cup of butter, three
eggs, one cup of sweet milk, three cups flour sifted with two
teaspoons baking powder, one cup chopped raisins, flavor
with nutmeg.— Cassie McWilliams.
One cup grated cocoanut, one and one-half cups sugar, one-
half cup milk, two eggs, one large teaspoon baking powder,
one- half teaspoon extract of vanilla and flour enough to roll.
—Mrs. Hattie Moore.
One cup of butter, two cups of sugar, one third of a nut-
meg, one teaspoon of soda dissolved in three tablespoons of
sour milk, three eggs.— Mrs. M. M. Kenyon, deceased.
Take four fresh eggs and beat them thoroly, two cups of
sugar, one cup butter, mix them together until very light
and smooth; then add one teaspoon extract of lemon and
four cups of flour which has been sifted three or four times
With two heaping teaspoons of baking powder. A little more
flour will be needed to make the dough easily handled. Do
not add either milk or water. Bake in a quick oven. These
cookies are excellent. —Mrs. Louisa B. Williamson.
Two cups of flcur, two cups of oatmeal, one cup of sugar,
one half cup of butter, two eggs, one teaspoon ful of cinna-
mon, one tablespoonful of baking powder, one teaspoonful
of soda dissolved in three tablespoonsful hot water, one cup
ful of chopped raisins. — Mrs. Mary Jones.
One egg, piece of butter size of walnut, two thirds cup of
milk, one cup sugar, two teaspoons baking powder, a pinch
of salt and nutmeg, flour to roll.— Kate Warren.
TO MAKE HERMITS.
One and one-half cups C. sugar, one cup butter, one cup
sour cream, one teaspoon soda dissolved in cream, three eggs
(whites and yolks beaten separately) one and one half tea-
spoons cinnamon, pinch of salt, three cups of flour, one cup
English walnuts, two cups seeded raisins; drop in a spoonful
at a place in a dripping pan; bake in hot oven —Mrs. Susie
Two cups sugar, one cup molasses, one cup water or milk,
two teaspoons baking powder, flour to make stiff batter,
drop a tablespoonful in a place in a dripping pan. — Elizabeth
Howard, East Galesburg, deceased.
Two and one-half cups light brown sugar; one pint sweet
milk, one cup lard, two eggs, five cents Worth of baking
ammonia, five cents worth of lemon oil or vanilla avoring if
you choose; flour to roll, cut in squares to bake —Mrs. G. L^
FRUIT AND NUT COOKIES.
Two cups brown sugar, one cup chopped nuts, one Cujj
chopped raisins, one cup sour cream, one-half cup butter,
scant, three eggs beaten separately, whites in last, one tea-
spoon cinnamon, one-fourth teaspoon nutmeg, one teaspoon
soda in cream, one teaspoon baking powder sifted in flour.
Make stiffer than cake and drop small pieces into pan and
don't have them touch. Good, and will keep if under lock
and key.— I. J. Rambo.
One cup of sugar, one third cup of butter, two cups of oat
meal, three cups flour, one cup of chopped raisins, one tea-
spoon soda in a tablespoon hot water, one teaspoon cinna-
mon, two eggs, one teaspoon baking powder. — Mrs Lucinda
One cup of black molasses, one cup of brown sugar, one
cup of lard, one cup of water, one heaping teaspoon of ^oda,
yolks of four eggs, save the whites for frosting. Bake in
cakes the size of a dripping pan, frost and when cold cut in
cakes the size you like — Mrs. Sarah Wallick, Knoxville, 111.
Three beaten eggs, one cup of sugar, three fourths cup of
shortening one-half teaspoon of cinnamon, one and one-
half cups of chopped raisins, one half teaspoon of soda, two
cups of flour, one fourth teaspoon of baking powder, two
cups of rolled oats, a little salt. Drop teaspoonful at a time
on buttered pans; have oven hot. —Mrs. Gertrude Gullett, de-
One cup of sugar, one cup molasses, good one-half cup of
lard, good one-half cup of hot water, one teaspoon soda dis-
solved in hot water, one tablespoon ginger, just flour enough
to roll. Frost with the boiled frosting. —Barbara Swadlev
One cup sugar, one cup butter, one cup molasses, one-half
cup buttermilk, yolks two eggs, one teaspoon each of cinna-
mon, ginger, cloves and nutmeg, two teaspoons soda dissolv-
ed in one tablespoon good vinegar; add flour enough to mix
soft and roll out one-half inch thick. Bake in a hot oven and
cover with boiled frosting. -Mrs. George Elliot,
Two cups of sugar, one cup of shortening, two cups of
molasses, two eggs, one-half cup sour cream, two tablespoons
of ginger, one teaspoon soda, dissolve in boiling water —
Mrs. Chas. D. Way, Rapatee.
Three cups flour, one tablespoon soda, one cup sugar, one
tablespoon ginger, one teaspoon salt, one teaspoon cinna-
mon, one cup lard or butter, two cups molasses, one cup of
buttermilk or sour milk and one teaspoon strong vinegar.
Mix thoroly and add enough flour to roll out in shape. These
cookies keep splendidly and are soft like bakers cookies -
Mrs. F. H. Harper.
One cup sugar, one cup molasses, three-fourths cup lard
or butter, two eggs, one-half cup sour cream with two tea-
spoons soda, one teaspoon each of cinnamon and ginger,
flour to roll. -Mrs. Robert Harper.
One cup of lard and butter mixed, one cup sugar, one cup
molasses, one cup sour milk, one heaping teaspoon soda, two
eggs, one tablespoon ginger, flour to roll.— Mrs. Howard.
One cup sour milk, one cup brown sugar, two cups mo-
lasses, two eggs, two teaspoons ginger, two-thirds cup short-
ening, two teaspoons soda, one teaspoon vinegar, flour
enough to roll. — Mrs. Hattie Davis.
One cup of butter, one cup sugar, one cup molasses, one
egg, one tablespoon soda, one tablespoon ginger; mix very
very stiff and sprinkle with sugar before baking.— Mrs.
One cup of sugar, one cup molasses, one cup butter, three
eggs one tablespoon ginger, one teaspoon cinnamon, one tea-
spoon soda; dissolve soda in a little warm water and stir into
the molasses; flour enough to roll, bake in a quick oven.
Mrs. Elma Shearer.
MOTHER BRIGGS' GINGER COOKIES
One cup of New Orleans molasses, one-half cup of brown
sugar, two-thirds of a cup of sour milk, two tablespoons of
ginger, one teaspoon of salt, one heaping teaspoon of soda.
Make a soft dough.— Mrs. Lizzie Briggs.
SOFT GINGER BREAD.
One cup of New Orleans molasses, one-half cup sugar,,
one-half cup of lard, two and one-half cups of flour, two tea-
spoons of soda in one cup of boiling water, one teaspoon of
cinnamon, one teaspoon of cloves, one teaspoon of ginger,
two eggs well beaten and one-fourth teaspoon of salt.— Mrs.
G. S. Sutherland, Galesburg.
SOFT GINGER BREAD.
One cup lard and butter, one cup Orleans molasses, one
cup sugar, one tablespoon soda, two tablespoons cinnamon,
two tablespoons ginger, one cup boiling water, two eggs, a
pinch of salt, five scant cups flour with two teaspoons bak-
ing powder in flour. The best part of this is the batter will
keep two weeks and can be baked on the shortest possible
notice in jempans. — Mrs- Asa Rambo.
One cup of sugar, one cup of butter or lard, one egg, one
cup of molasses, one heaping teaspoon of soda dissolved in
one cup of sour milk, one teaspoon of cloves, one teaspoon
of nutmeg, one teaspoon of ginger, one teaspoon of cinna-
mon, two and one-half cups of flour, add one pound of rais-
ins if desired. Bake in slow oven. - Mrs. Fred Traeger.
One-half cup of sugar, one-half cup of molasses, one-half
cup of butter, one-half cup of sour milk, tea or coffee, one
teaspoon of soda in two cups of flour, one teaspoon of ginger
one well beaten egg.— Jennie M Bennett.
Three pints of sugar, t>cant pint of butter, one quart of
sour milk (not buttermilk) two tablespoonsful of soda, one
tablespoon of pulverized alum, two tablespoonsful of ginger,
flour to make as stiff as coaky dough; keep in a cool place
and bake as needed. Roll to about an inch thick, the size of
a bread pan and bake. Cut in squares to be eaten warm. —
Mrs. Mary E. Darnell, Atlanta, Mo.
One cup granulated sugar, one egg, one cup sweet milk,
three cups flour, four teaspoons baking powder, one cup of
chopped nuts. Put in greased pan about four inches deep,
let raise]twenty minutes and bake forty minutes in slow oven
—Mrs. 0. C. Bailey.
Three eggs, one cup sour milk, two cups of sugar, one
teaspoon of soda, one tablespoon of lard. —Mrs. A. C. Housh
One and one-half cups of sugar, one cup sour milk, one
teaspoon soda, two teaspoons baking powder, three table-
spoons hot lard, two or three eggs, one quart of flour.— Mrs
One cup of sugar, one cup sweet milk, two eggs, one scant
tablespoon melted lard, three teaspoons baking powder,
flour to make stiff dough.— Ada Howard.
One pint bowl sugar, four pints of flour (do not put all in
at first) butter size of egg worked into sugar, a little salt,
one nutmeg, four eggs beat with fork till very light, fill
bowl with milk if it runs over will not hurt, six teaspoons
baking powder; work with spoon until smooth, turn, onto
board using all of the flour. Pinch off a piece and try when
ever wanted. The dough will keep for two weeks if kept in
a cool place.— Sadie Buell, Topeka, Kansas.
Two cups mashed potatoes with butter the size of an
egg while warm, one and one-half cups sugar, two eggs,
one cup of sweet milk, five cups of flour, five teaspoons bak-
ing powder, nutmeg and salt. —Flora Clark.
Three eggs, one cup sugar, one third cup of butter, three
pints bread sponge, mix with the hand as soft as possible;
let it rise, mold again, have the bread-board floured, put the
dough on it, roll half an inch thick and cut out, let raise
half an hour and fry in moderately hot lard.— Mrs. Prosper
Boil together one cup of water, one-half cup of sugar;
then add one cup flour, stir all together till it leaves the side
of the pan. When cool, add three eggs not beaten, a pinch
of soda about the size of a pea; bake one-half hour.
Filling— Take the juice and rind of a lemon, one and one-
half cups of sugar, three tablespoons of flour, one and one-
half cups water, two eggs; boil till thick and fill puffs.— Mrs
One cup of hot water, one half cup butter, boil together
and while boiling stir in one cup of sifted dry flour, take
from stove and stir in three unbeaten eggs, stir it five min-
utes. Drop in tablespoonsful on a buttered tin and bake in a
quick oven twenty-five minutes, opening the stove door no
oftener than is absolutely necessary and being careful that
they do not touch each other in the pans. This will make
Cream for above. -One cup milk, one cup sugar, one egg
three tablespoons flour, vanilla to flavor. Stir the flour in a
little of the milk; boil the rest; turn this in and stir until the
whole thickens. When both this and the puffs are cool, open
the puffs a little way with a sharp knife and fill with the
cream.-Mrs. Maud R. Newberg, Ottumwa, Iowa.
DEVIL'S FOOD CAKE.
One and one-half cups sugar, one-half cup butter, two and
one-half cups flour, one-half teaspoon soda in one-half cud
of hot water, two eggs, four tablespoons of cocoa dissolved
in two-thirds of a cup of coffee flavored with vanilla
Filhng-One-half cup of sweet milk and cream, one table-
spoon of butter, one-half cup of sugar, white of one ego:
one teaspoon flour. -Josie Kennelly.
DEVIL'S FOOD CAKE.
Cream two cups of dark brown sugar, one-half cup of
butter, one-half cup each of sour milk and hot water two
eggs well beaten, one teaspoon soda dissolved in hot water
two and one-half cups of flour, two squares of unsweetened
chocolate dissolved in a little water on back of stove mix all
together well and bake in layers and put together with boil-
ed frosting (white). -Mrs. Jack Maher, Elmwood.
One-half cup of grated chocolate, one-half cup of sweet
milk, one-half cup of brown sugar mixed and put in a double
boiler, heat until all dissolved and when cold add the follow
ing: one cup brown sugar, scant one-half cup butter, yolks
of three eggs, one-half cup sweet milk, one-half teaspoon of
soda, two cups of flour, two teaspoons baking powder one
teaspoon vanilla, bake in layers.
Filling-One cup sour cream, one cup sugar, two teaspoon
cornstarch boil and when cool add vanilla and one large cup
of chopped walnut meats. -Miss Winifred Housh.
Whites of nine eggs, one and one-fourth cups of granulat-
ed sugar; beat the eggs, salt and cream of tartar very stiff;
add sugar; beat very thoroly; stir in one cup of flour which
must be measured after sifting, very lightly; flavor to taste
Bake very slowly about forty minutes.
Filling— One cup of sugar, two tablespoons of cold water,
boil until it threads, beat the white of one egg very stiff and
pour boiling syrup over. Beat until it looks like mallow.—
Whites of eleven eggs, one and one-half tumblers of gran-
ulated sugar, one tumbler of flour, one teaspoon cream of tar-
tar, one teaspoon of vanilla extract. Break the whites of the
eggs in a bowl, add a pinch of salt and beat light with an
egg beater; sift the sugar three times and stir lightly into
the whites; add the vanilla; sift flour four times; add cream
of tartar and sift once more and stir lightly into the eggs
and sugar. Bake from forty minutes to an hour; don't grease
the tin. —Mrs. Delia Kemper.
One and one half cups of sugar, one-half cup of butter, one-
half cup sour milk with one teaspoon soda dissolved in it,
three eggs beaten stiff, two cups seeded raisins, one-half
grated nutmeg, one teaspoon cinnamon and cloves. Mix very
stiff. -Mrs. Nellie Mc Williams,
YEAST FRUIT CAKE.
Two eggs, one coffee cup of yeast sponge, one and one-
half cups of sugar, two-thirds of a cup of butter and lard
mixed one cup raisins, one-half cup currants, one-fourth
teaspoon soda in one-fourth cup of coffee, spices to taste,
flour to make a rather stiff batter, let stand for several hours
bake in a moderate oven from forty to sixty minutes. —Lucy
Three-fourths of a pound of butter, one pound of dark
brown sugar, two and one-half pounds of raisins, two pounds
of currants, one pound citron, one-fourth pound lemon peel-
^— " i ■
ings, one-fourth pound cracked almond, twelve eggs, one-
half cup hot water, one teaspoon soda, one tablespoon cacia
buds, one pound flour, one teaspoon mace, one tablespoon cin-
namon, one teaspoon callander seeds, one tablespoon allspice
one tablespoon cloves, one teacup Orleans molasses. Boil
fruit in one-half cup of flour, one wine glass of brandy, one
wine glass of wine. Stirabout one-half hour and bake in a
dripping pan. —Mrs. Martin Maher.
One-half cup sugar, one teaspoon butter, one cup sour milk
one-half cup syrup, one egg, one and one-half teaspoons cin-
namon, one and one-half teaspoons, cloves, one teaspoon
soda; flour to thicken. Fay Bearmore.
FAVORITE SPICE CAKE.
One cup brown sugar, one cup cut raisins, one-half cup of
butter, one-half cup sour milk, one level teaspoon soda, two
whole eggs, one-half teaspoon of cinnamon and a dash of
nutmeg, one and one-fourth cups of flour.
Frosting- One-half cup of sugar; cook until it threads
from spoon; set off and let cool. Beat the white of one egg
to stiff froth, stir in syrup, add flavor desired. —Mrs. Mattie
One-fourth cup of lard or butter, two cups brown sugar,
three eggs, three cups flour, one cup sour milk, one teaspoon
soda, one-fourth teaspoon allspice, two teaspoons cinnamon.
— Miss. Jennie McKenney.
One-half cup butter, one cup sugar, two eggs, one-half
cup of molasses, one-half cup cold coffee, two cups, flour,
one teaspoon soda in coffee, one teaspoon cloves, one tea-
spoon mace, one teaspoon cinnamon. --Edna Way.
One cup raisins, one cup coffee, one cup sugar, one cup
butter, one-half cup molasses; one egg one teaspoon each
cinnamon and allspice, two teaspoons baking powder, enough
flour to stiffen.— Mrs. Wilson Harler.
Two cups sugar, one cup butter, three eggs, one cup cold
coffee, two teaspoons baking powder, two teaspoons cinna-
mon, one teaspoon cloves, one cup currants, three cups flour.
—Mrs. Fanny Richard.
GERMAN COFFEE CAKE.
One quart bread sponge, one cup sugar, two eggs, one
teaspoon each of cinnamon and nutmeg, one pint sweet milk
one cup butter, one-half teaspoon salt, flour to make a soft
dough; let it rise, then knead down, roll out an inch thick
and put in bread pans and let rise again: brush over the top
with beaten egg; sprinkle thickly with sugar, dust with cin-
namon, bake. —Mrs G. P. Burnett, Galesburg, deceased.
BLACKBERRY JAM CAKE.
One cup of sugar, one-half cup butter, three eggs, four
tablespoons of sour milk, one teaspoon each of nutmeg,
cinnamon and allspice, one and three-fourths cups of flour,
mix and then add one cup of blackberry jam and stir lightly.
Bake in layers and spread with jelly. — Mrs. Jennie Milam.,
Two cups of sugar, two eggs, reserving part of the whites
for frosting, one-half cup of butter, one large cup of canned
berries, drain juice and mash them up fine, two-thirds of a
cup of sour milk or cream, a pinch of salt, one-half teaspoon
of soda dissolved in the milk, one heaping teaspoon of bak
ing powder sifted with the flour, one teaspoon each of cinna-
mon, ground cloves, and nutmeg. Beat eggs, butter and
sugar together, add other ingredients and enough flour to
make as ordinary cake, bake in two layers. If berries have
been sweetened use one and one-half cups of sugar. — Mrs.
One egg and the yolk of another, one-half cup of butter,,
three-fourths cup of sweet milk, two cups of flour, one tea-
spoon each of baking powder, cinnamon, allspice, cloves and
nutmeg. Use the white of one egg for frosting and divide
the batter before putting in the spices. — Mrs. D. H. Hart-
This is made in separate batters, a dark and a light one.
For the dark one take one half cup of butter, one cup of
brown sugar* two and one-half cups of flour, one teaspoon
of Royal Baking powder, yolks of four eggs, one-half cup of
milk, one teaspoon each of extract of cinnamon, cloves and
allspice. For the light part take one-half cup of butter, one
cup of sugar, two and one-half cups of flour, one teaspoon of
baking powder, whites of four eggs, one-£ialf cup of milk,
one teaspoon lemon extract. Both batters are made by rubb-
ing the butter and sugar to a cream, adding the eggs, beat
a few minuses, then add the flour sifted with the powder,
then the extract and milk, mixing into rather firm batter.
Bake in quick oven. — Miss Ada Mills.
Whites of three eggs, yolks of one, one and one-half cups
of sugar, one-half cup butter, one cup of milk, three cups of
sifted flour, three teaspoons of baking powder. Filling — one
cup of sugar, yolks of three eggs, one-half cup of milk,
butter size of walnut, two tablespoons of flour, one cup of
raisins. Cook until as thick as custard.— Mrs. Joseph Shearer.
Two cups of sugar, one cup sour cream, two eggs, two
tablespoons of butter, one teaspoon of soda, Make stiff
enough to spread over pan. —Mrs. Sarah E. Selby, Allen,
One cup of cornstarch, one cup butter, two cups sugar,
one cup sweet milk, two cups flour, whites of seven eggs.
Rub butter and sugar to a cream, mix one teaspoon cream
of tartar with the flour and cornstarch, one-half teaspoon of
soda with the sweet milk, add them to the sugar and butter
and then add flour and whites of eggs. Flavor to taste.—
Mrs. J no. Hollo way.
SOUR CREAM CAKE.
One coffee cup of sugar, one cup of rich sour Cream, two
scant cups of flour, one level teaspoon of baking powder;
one tablespoon of water in which dissolve one-half teaspoon
of soda, one egg, beaten separately, a pinch of salt, flavor
An excellent layer cake— Take two-thirds of the mixture
and bake in two jelly pans and to the remaining batter add
one tablespoon of rich sour cream, one of best New Orleans
molasses, one- fourth teaspoon of soda, one-third cup of flour,
one-third teaspoon of baking powder, a little salt, one tea-
spoon each of cinnamon and allspice, a small cup of seedless
raisins chopped fine, very good without. Put layers together
with boiled frosting— Mrs. D. M. Housh.
One cup butter, one cup brown sugar, one cup Orleans
molasses, two eggs one cup sour milk, one teaspoon soda,
three cups flour, one cup raisins, one cup currants, one cup
figs, one teaspoon cinnamon, one teaspoon cloves; bake in
layers. -Eunice Housh.
Two cups of sugar, one cup molosses, two pounds of rais-
ins, two pounds currants, one pint brandy or cider, two tea-
spoons cinnamon, one teaspoon nutmeg, one pound of but-
ter, ten beaten eggs, two teaspoons baking powder. This is
fine— Mrs Nancy Ward, Tecumseh, Neb.
Two scant teaspoons of butter, three cups brown sugar,
six eggs white and yolks beaten separately, one pound seed-
ed raisins, one pound currants, washed and dried, one-half
pound citron cut in thin strips, one-half cup cooking molasses
and one cup sour milk. Stir the butter and sugar to a cream
add to that one-half a grated nutmeg, one tablespoon ground
cinnamon, one teaspoon each of cloves and mace; add mo-
lasses and sour milk; stir all well, then put in beaten yolks
of eggs, a wine glass of brandy; stir well again and then
add four cups of sifted flour alternately with the beaten
whites of eggs. Dissolve a level teaspoon of soda and stir in
thoroly. Mix the fruit together and sitrinto it two heaping
tablespoons flour, then stir it into the cake.
Butter two common size baking tins; carefull line them
with paper well buttered, and bake in a moderate hot oven
two hours. After it is baked, let cool in the pans. Afterward
put it in a tight can or let remain in the pans and cover
tightly. This cake has been kept eighteen months and can
be kept longer. — Mrs. F. J. Walker.
One cup sugar, one-half cup butter creamed with sugar,
one cup molasses, one cup sour milk, one-half cup each of
raisins and currants, two eggs, one teaspoon soda, one lea-
spoon cinnamon, one-half teaspoon each of cloves, allspice
and nutmeg, two cups flour. Bake in layers and put togeth-
er with chocolate filling. — Mrs. Salina Clark.
WHITE MOUNTAIN CAKE.
One cup sugar, one-half cup butter, one-half cup sweet
milk, one-half cup cornstarch, one cup flour, whites six eggs,
a little vanilla, two teaspoons baking-powder; bake in layers.
Frosting for above - Whites of five eggs, twenty table-
spoons sifted sugar, beaten very light, a little vanilla.
Spread between layers and outside. — Mrs. J. E. Holloway.
Three cups sugar, one cup butter, one cup milk, three
cups flour, one cup cornstarch, whites of twelve eggs, beat-
en to a stiff froth, two teaspoons baking powder; cream the
butter and sugar together; add starch dissolved in milk then
the eggs and flavoring. Mrs.Lenora Chase.
One cup sugar, one half cup butter, whites of three eggs,
one-third cup of milk two cups flour, two teaspoons of bak-
ing powder, vanilla. Beat the eggs, butter and sugar to a
cream. — Mrs. Harvey Jones.
One and one-half cups sugar, two-thirds cup of butter,
work these to a cream, add the whites of five eggs well beat-
en, stir and beat until light as foam, then add one-half cup
cornstarch which has been dissolved in a little sweet milk;
stir in not quite two-thirds ciip of sweet milk and two and
one-half cups sifted flour with two teaspoons of baking-
powder: flavor to suit taste. — Mrs, Henry Benfield.
Two cups sugar, one scant cup butter* one cup sweet milk;
whites of five egg's* three cups flour* two teaspoons baking
powder* flavor to taste. Cream the butter and sugar, add
the milk, into this stir the flour and baking powder sifted
together, then the whites of the eggs well beaten. — Mrs.
Everett Allen, Galesburg.
BLACKBERRY JAM CAKE.
One and one-half cups of jam, one cup brown sugar, one-
half cup sour milk, one-half cup butter, three eggs, reserve
white of one for frosting, two teaspoons of cinnamon, two
teaspoons cloves, one teaspoon allspice, one teaspoon soda,
three cups flour. — Mrs. Emma Brockelhurst.
One pound light brown sugar, one pint molasses, one cup
butter, ten eggs, one large teaspoon cinnamon, one-half table
spoon cloves, one-half tablespoon allspice, one nutmeg, one
teaspoon soda dissolved in three tablespoons hot water, one
pound each of raisins, currants and figs, one-half pound of
citron; put fruit in the sugar and butter, add flour until the
spoon will stand up straight; two teaspoons of baking pow-
der, one tablespoon lemon extract, This cake will keep fine.
—Mrs. Rachel Boynton, deceased.
COMMON FRUIT CAKE.
Cream one and one- fourth cups butter and two cups sugar,
add the well beaten yolks of three eggs, one cup sweet milk
and the stiffly beaten whites of three eggs. Have ready three
and one-half cups sifted flour, sift again with two teaspoons
cinnamon, one teaspoon cloves, one teaspoon allspice a
pinch of mace and one-half of a grated nutmeg and four
teaspoons baking powder, roll one cup of currants and one
cup of raisins in a little flour and add the rest to the mix-
ture. Beat well and then add the floured fruit; bake in a
large loaf a little more than an hour. This makes one large
or two small cakes. — Mrs. Oliver Hannah, Knoxville.
BLUE GRASS CAKE.
Nine eggs, two cups of sugar, three and one-half cups of
flour, one-half cup of water or milk, one cup of butter, three
teaspoons of baking powder. Beat the whites of eggs and
sugar together, then add milk or water, then flour and bak-
ing powder, then the butter beaten to a cream, and flavor.
This can be baked as a layer or a loaf cake.— Mrs. Libbie
Beat thoroughly the yolks of nine eggs, add to one pound
of granulated sugar; beat the whites of the eggs to a stiff
froth and add alternately with one pound of flour; grate the
rind of two lemons and add the juice of the lemons.— Joshua
NUT LAYER CAKE.
One and one-half cups of sugar, one-half cup of butter,
one-half cup of cold water, two cups of flour, two teaspoons
of baking powder; after beating thoroly, add the whites of
three eggs beaten to a stiff froth.
Filling for same. — One and one fourth cups sweet milk,
yolks of three eggs or one whole egg, two tablespoons of
sugar, butter the size of an egg; dissolve one tablespoon of
flour in a little milk, beat with sugar and yolks of eggs; add
to the hot milk and cook till it thickens; then add one cup of
chopped nuts.— Mrs. G. K. Walker, St Louis, Mo.
WHITE COCOANUT CAKE.
Two cups of sugar, two- thirds of a cup of butter, one cup
of milk, whites of eight eggs, three teaspoons of baking
powder, four cups of flour, two teaspoons of cocoanut in the
cake. Frosting Four eggs< whites). eight teaspoons of cocoa-
nut, sugar, mix. — Mrs. A. C. Housh.
One and one-half cups sugar, one-half cup or one heaping
tablespoon butter, two and one-half cups flour, two teaspoons
baking powder, whites of three eggs, one cup sweet milk.
Bake in layers, cover and fill with whipped cream. Good and
easy made.— Mrs Anna Stonesipher.
Beat one egg till light, adding gradually one cupful of sug-
ar and with the egg beater, and one-half cup warm milk,
and before mixing add three and one-half cups sifted pastry
flour and one heaping teaspoon baking powder. Stir well,
then add one-half cup melted butter and one teaspoon cara-
way seeds. Stir till fine and white. Bake in shallow buttered
pan and when cool cut in squares- — Mrs. T. C. Grabill.
DELICIOUS CHOCOLATE CAKE.
Whites of eight eggs, two cups of sugar, one cup butter,
three cups flour, one cup sweet milk, three teaspoons bak-
ing powder. Beat the butter to a cream, stir in the sugar, add
the milk then the flour and the beaten whites of eggs. When
well beaten divide into two equal parts. Into half grate half
a cake of chocolate, bake in layers and spread with custard.
Custard— One tablespoon of butter, one-half pint of milk,
let come to a boil, stir in two beaten eggs with one cup of
sugar, add two teaspoons cornstarch dissolved in a little
milk. Mrs. Mary Housh.
BROWNSTONE FRONT CAKE.
One cup chocolate, one-half cup water, one-half cup sugar,
yolk of one egg; stir all together and put on the stove and
boil until thick, while you beat; two eggs, one-fourth cup
sweet milk, one-half cups butter, one-half cups sugar, two
cups flour, one teaspoon soda, dissolved in a little water;
then stir all together and bake in layers: this will make
four layers. —Mrs. Elery McWilliams.
Two cups sugar, one cup milk, two-thirds of a cup of but-
ter, three cups of flour, three eggs, two teaspoons baking
powder, one cup of nut kernels cut fine. Tried and not found
wanting. -Fanny Denny.
Whites of seven eggs, yolks of five eggs, one and one-
fourth cups sugar, one scant cup of flour, one-third tea-
spoon cream of tartar, a pinch of salt added to the whites
of eggs before whipping. Sift, measure and set aside flour
and sugar; separate eggs; put whites in mixing bowl and the
yolks in a bowl; beat yolks to a foam and the whites to a
stiff froth; add cream of tartar and whip very stiff; add the
sugar to whites and beat in; then yolks and beat in; fold the
flour in lightly; bake twenty to forty minutes. — Mrs. Cecil
Two cups of flour, two cups of sugar, one cup of butter,
one cup of corn starch, one cup sweet milk, two teaspoons
lemon, two teaspoons baking powder. Mix corn starch and
milk together; whites of six eggs to be put in last. -Miss
POOR MAN'S CAKE.
One cup sugar, two-thirds cup sweet milk, butter size of a
walnut, two cups sifted flour, well beaten whites of two
eggs, two teaspoons baking powder sifted in floor. Bake in
Filling for same— Grated rind and juice one lemon, one
cup sugar, yolks of three eggs, teaspoon corn starch, mix
well, boil till thick.- Mrs. Maggie Temple-
One cup sugar, two tablespoons butter, one cup of sweet
milk, two cups flour, two teaspoons baking powder, flavor
to taste. Mrs. Ann Donason-
Two cups of light brown sugar, one cup of butter, one cup
of sweet milk, two and one-half cups of flour, two and one-
half teaspoons of baking powder, whites of five eggs beaten
stiff, one teaspoon of lemon extract.
Frosting for same— One and one- half cups of granulated
sugar, seven teaspoonsful of sweet milk, let boil one minute;
take from stove and stir till it becomes thick, flavor with 2
tablespoonsful of lemon extract.— Mrs. Katherine Libolt.
ENGLISH WALNUT CAKE.
One-half coffee cup of butter, two coffee Cups sugar, one
coffee cup sweet milk, one-half teaspoon soda, three coffee
cups flour, one teaspoon cream of tartar, two eggs, one
pound of English walnuts chopped fine.— Mrs. Clara Dennis;
One cup of sugar, one-half cup of sweet milk running over,
one egg and white of another, two teaspoons baking powder
use flour to thicken.— Mrs. Julia F. Melton.
YEAST DOUGH CAKE.
One cup of yeast dough, one-half cup of butter, one cup
of sugar, one cup of dried currants, two eggs; season with
nutmeg or any other spice preferred; mix well with the
hands; put in cake pan to raise; bake in a modeiate oven;
very nice lunch for school children.— Mrs. Mary Johnson
Cast, Clermont, Ind.
ROLL JELLY CAKE
One cup of sugar, two eggs well beaten together; add two
tablespoons of water; mix one and one-half teaspoons of
baking powder with one and one-half cups of flour: flavor
to taste. Bake in a dripping pan in a hot oven: roll while
warm: fold in a cloth closely to prevent cracking,- Mrs.
Three eggs, yolks and whites beaten separately, two cups
sugar, scant one-half cup butter, one-half cup cold water,
small cup chocolate, one half cup boiling water poured over-
chocolate to melt it, two cups of flour, two teaspoons of bak-
ing powder, flavor with vanilla; put in whites of eggs last
thing.— Mrs. Georgia Allen.
ROLL JELLY CAKE.
Four eggs, one cup sugar, one cup flour, one teaspoon of
baking powder, spread with jelly and roll while hot.— Mrs.
Minerva Bornbarger, Burr, Otto Co., Neb.
Three pggs well beaten, one cup of sugar, one and one-
half cups of flour, two tablespoons of cold water, one large
teaspoon of baking powder. For the custard or filling- One-
half pint of sweet milk, let come to a boil one tablespoon of
corn starch, one egg, one-half cup of sugar, one-fourth cup
of butter, flavor to suit the taste. Beat all together and stir
into the milk. -Mrs. Alice E. Dawdy, Peoria, 111.
One-third cup of soft butter, one and one-third cups of
brown sugar, two eggs, one-half cup of milk, one and three-
fourths cups of flour, three level teaspoons of baking powder
one-half teaspoon each of cinnamon and nutmeg, one cup of
fruit (dates, raisins, figs or currants). Put all ingredients in
bowl and beat three minutes. Bake in moderate oven about
forty-five minutes. If ingredients are added separately it
will fall but if directions are followed it makes a splendid
moist cake- -Mrs. X Ouray Meyer, Merriam, Kas.
VELVET SPONGE CAKE.
Can be both mixed and baked in thirty-five minutes. Sep-
arate the whites and yolks of four eggs, beat the whites
until stiff enough to remain in bowl when inverted, beat
into them one-half cup of sugar, beating for five minutes,
add to the yolks the grated rind and juice of one lemon,
beat together well the white and yolk mixtures, add one cup
of flour, stirring as little as possible. Bake twenty-five
minutes in a moderate oven.— Miss Edith Cook, Hinsdale, 111.
GRAPE SAUCE CAKE.
One cup sugar, two-thirds cup grape sauce, four table-
si i ions of sour milk with one teaspoon of soda, one-half cup
of butter, one and one-half teaspoons of cinnamon, one tea-
spoon each of allspice and nutmng, yolks of two eggs, two
and one-half cups of flour. Bake in layers.
Filling— One cup of sugar with enough water to melt, put
on the fire and boil until it ropes, then stir in the whites of
two well beaten eggs.— Mrs. Priscilla Briggs.
ROLL SPONGE CAKE.
One cup of sugar, one cup of flour, three eggs, one table-
spoon of milk, one teaspoon cream of tartar, one-half teaspoon
of soda, bake in thin sheets, spread with jelly and roll while
hot. This recipe is fine, try it.— Mrs. Rose Moore, deceased.
One pound of sugar, three-fourths of a pound of butter,
pound of corn starch, whites of ten eggs, one-half cup of
sweet milk, two teaspoons of baking powder, flavor to taste.
-Thena Woolsey, deceased.
One cup molasses, one cup sugar, one cup of cold tea or
coffee, one cup of butter, two eggs, two teaspoons of soda,
one tablespoon of ginger, a little salt and flour to thicken,—
Mrs. Lidie Gardner, deceased.
BROWN STONE FRONT CAKE.
Six eggs well beaten, two cups of sugar, two and one-half
cups of flour, three-fourths cup of water, three- fourths cup
of butter, one cup of chocolate dissolved in boiling water,
two teaspoons of baking powder. Put together with white
icing. Mrs. Maria Mclntire.
One cup of sugar, two tablespoons of butter, two cups of
flour, two teaspoons of baking powder.
Filling— One cup of sugar, one- half cup of cream, enough
chocolate to make it brown, teaspoon of vanilla, cook until
it threads when dropped in water. — C. M. Bright.
Chop one-half pound of fat meat fine, then pour one-half
pint of boiling water over it, when cold add one and one-half
cups of brown sugar, one-half cup of molasses, one-half tea
spoon each of cloves.cinnamon, allspice, one teaspoon of soda,
one-half pound each of currants and raisins, one-half teaspoon
of salt, three cups of flour; beat all together; bake in loaf.—
Silver part: Two cups of sugar, two-thirds cup of butter,
not quite two-thirds cup of sweet milk, whites of eight eggs,
three heaping teaspoons of baking powder, sifted with
three cups of flour. Stir sugar and butter to a cream, add
milk and flour and last the beaten whites of eggs.
Gold part: One cup of sugar, three-fourths cup of butter,
one-half cup of sweet milk, one and one-half teaspoons of
baking powder sifted in a little more than one and one-half
cups of flour, yolks of seven eggs thoroly beaten and one
Whole egg, one teaspoon of allspice and cinnamon until you
can taste it.
Bake the white in two long pie tins. Put half of the gold
in a long pie tin and lay on one pound of halved figs, previ-
ously sifted over with flour, so that they will just touch each
other, put on the rest of the gold and bake- Put the cakes
together with frosting while warm, the gold between the
white and cover with frosting. —Mrs. Jane Keck, Valparaiso
Nebr. Saunders Co.
Two cups of C sugar, one cup of sour milk, three whole
eggs thoroly beaten, one cup of butter, two and one half
cups of flour and no more, one teaspoon of soda dissolved in
milk, two teaspoons of cinnamon, scant one-half teaspoon
each of cloves, allspice and nutmeg, one teaspoon of baking
powder sifted in flour, one cup of seeded raisins floured and
added last. Bake in two layers and put together with boiled
frosting as follows: one cup of granulated sugar, five table-
spoons of boiling water and boil until it hairs, then pour on
beaten white oi! one egg, stir all the time and stir in one cup
of chopped raisins. —Mrs. C. F- Burkhalter, 600 Tompkin
St., Galesburg, 111.
One and one-half cups of brown sugar, one-half cup of
butter, two cups of flour, three eggs, one teaspoonful of soda
dissolved in one tablespoon of sweet milk, one-half cup of
grate i chocolate cooked in one- half cup of sweet milk, flavor
with vanilla. —Sadie Snyder.
dried apple cake.
Soak two cups of dried apples over night, in the morning
drain, chop fine, let simmer for two hours in two cups of
molasses. When cool add one cup of sugar, two eggs, one-
half cup butter, four cups of flour, one cup of sour milk, one
dessert spoon of soda, one cup of raisins. Nutmeg, cinnamon
and cloves. -Mrs. Alice Andrews, Middlegrove, 111.
One-half cup of milk, three- fourths of a cup of butter, two
cups of sugar, three cups of flour, four eggs, three teaspoons
of baking powder. When cool spread with the following: two
eggs, one pint of cream, one cup of sugar, juice of two
oranges, rind of one and cocoanut if wanted.— Mrs. Mary
One egg, one cup of sugar, one-half cup of butter, one
and one-fourth cups of buttermilk, one level teaspoon each
of soda and baking powder, one teaspoon of vanilla, one-
half teaspoon of cinnamon, one-half teaspoon of nutmeg,
two cups of flour, three-fourths of a cup of raisins, three-
fourths of a cup of nut meats. Bake in layers and put
together with chocolate or cream icing. — Cena M. Babcock.
OLD FASHIONED DROP CAKES.
Two eggs, one-half cup of sugar, one-half cup of New-
Orleans molasses, one-half cup of butter and lard mixed,
one-half cup of hot water, one teaspoon of lemon extract,
one teaspoon of ginger, one and one-half teaspoons of soda,
two and one-half cups of flour. Mix and let stand one-half
of an hour before baking. Drop the mixture on buttered tins
and bake in hot oven.— Mrs. J. T. Sleight.
One-third cup of lard, rubbed into one cup of flour, use
fingers, one third cup of water, one-half teaspoon of salt,
mix dough with spoon or knife, knead lightly, separate into
three-fifths and two-fifths portions. Use larger portion for
lower crust. — Mabel Bennett.
For four pies cook a small pumpkin; take an egg to a pie,
one quart of milk, sugar, one tablespoon each of cinnamon
and ginger, one teaspoon of nutmeg and allspice. — Mrs.
Maggie McWilliams, East Galesburg.
One pint of cream, a small half cup of sugar, whites of three
eggs whipped stiff, flavor to taste, pour the cream on the
sugar, let stand while the rest is prepared.— Alice Wasson.
Five tablespoons of grated chocolate, yolks of two eggs,
one teaspoon of vanilla, two-thirds cup of sugar, little salt
one tablespoon of corn starch one cup boiling water. Beat
the whites of two eggs with one tablespoon of sugar, spread
over top and slightly brown in oven.— Mrs, Ed Sargent.
One and one-half cups of sugar two tablespoons of butter,
two teaspoons of flour, one teaspoons each of cinnamon and
all spice, one-half teaspoon of cloves, four eggs, one- half
pounds of raisins, one cup of sour milk, two teaspoons of
vinegar, beat whites of eggs, put on top. Enough for two
pies,— Mrs. Edith Walker.
MY MOTHERS CHEESE PIE.
Line pie pan as for custard pie. Take one cup of cottage
cheese, one egg, one-half cup of sugar, flavor with nutmeg,
allspice or cinnamon to taste. Mix all together, stir in enough
milk to All pan. Bake slow— Mrs. Amelia Barbero.
One cup dark brown sugar, one cup sweet milk, one egg,
one heaping tablespoon of corn starch dissolved in a little of
the milk, one teaspoon of vanilla, cook on top of stove, when
thick pour in crust that has been baked.— Mrs. 0. C. Bailey.
GRANDMA BURNETT'S CREAM PIE.
Line a large pie tin with crust. One cup of sugar, one-
fourth scant cup of flour, mix with fingers or spoon, fill pint
cup half full of cream and fill up with water, add nutmeg,
pour in pie and bake.— Mrs. Leota F. Smith.
One cup of cranberries chopped, one cup of sugar, one
heaping teaspoon of flour, yolks of two eggs. Bake in one
crust and when done frost with the whites of one egg and a
little sugar and return to the oven to brown. — Anna M.
One cup of seedless raisins, one cup of water, one cup of
sugar, one tablespoon of flour, one teaspoon each of vanilla
and lemon, one tablespoon of butter. Put raisins on stove in
the cup of water and boil a few minutes, add sugar and
butter, then beat flour into a small amount of water until
smooth paste stir into the raisins and sugar and add vanilla
and lemon. Bake in two crusts. — Inez Burnett, Galesburg.
Two eggs, reserve the white of one for frosting, one cup
of sugar, brown is better, butter the size of a hulled walnut,
one tablespoon of vinegar, one tablespoon of molasses im-
proves them and nutmeg. Line gem pans with crust and
put in the filling and bake. When done cover with the beat-
en white of egg and a little sugar, and return to the oven to
brown. They will keep for a long time and will make ten or
twelve tarts. — Flora B. Clark.
One and one-half cups of good vinegar, two cups of sugar
one cup of water, one tablespoon of butter, flavor with
___ PIES. 39.
lemon extract and put in a stew pan on the stove. While
this is heating take the yolks of five eggs beaten with one
cup of water and two heaping tablespoons of flour. When
the vinegar comes to a boil stir in the eggs and flour, stirr-
ing until well cooked. Have four pie pans lined with ' pastry
fill with the mixture and bake. Beat the whites of the eggs
to a stiff froth and add a little sugar. When pies are done
spread this over them and return to the oven a few minutes.
These pies can be baked in two crusts by using four whole
eggs.— Mrs. Melissa Baird, Galesburg.
CREAM RAISIN PIE.
One egg, one cup of raisins, one scant cup of sour cream,
one scant cup of sugar, one tablespoon of flour, one tea-
spoon of cinnamon, spice and cloves, butter the size of a
hickory nut. This should make two pies baked with two
crusts.— Mrs. 0. H. Hunsaker, Camp Point. 111.
MY NEVER FAIL CUSTARD PIE.
One pint of sweet milk, one-half cup of sugar, three eggs,
save out white of one for frosting, beaten thoroly, pinch of
salt and one teaspoon of lemon. Prick the crust well with a
fork before putting in custard. Bake in moderate oven.—
Take one cup of sugar and stir in three level tablespoons
of flour, beat the yolks of two eggs and stir in one cup of
sweet milk, then add sugar and flour. When these are mixed
stir in one cup of shredded cocoanut, bake with one crust
when done spread over the top the beaten whites of two
eggs to which has been added a little sugar and sprinkle
cocoanut on top and brown. -Laura Walter, Galesburg.
MOCK MINCE MEAT PIE.
One cup of bread crumbs, one cup of hot water, one cup
of molasses, one cup of sugar, one cup of currants, one cup
of raisins, one-half cup of vinegar, butter size of an egg,
cinnamon and allspice, cloves, etc., to taste. A cup of canned
cherries improves the pie. This is for four pies.— Mrs. Lida
Howard, East Galesburg.
Three eggs, two-thirds cup of sugar, one-half cup of butter
( one-half cup of milk may be added if not wanted so rich)
beat butter to a cream, add yolks and sugar beaten to a froth
with the flavoring, stir all together rapidly and bake in a nice
crust. When done spread with the beaten whites and three
tablespoons of sugar and a little flavoring. Return to the
oven and brown. This makes one pie which should be served
immediatly,— Mrs. Frank Graver. Galesburg.
BOSTON CREAM PIE.
Three eggs beaten separately, one cup gratulated sugar,
one-one-half cups of sifted flour, one large teaspoon of baking
powder and two tablespoons of milk. Divide the batter in
half and bake on two pie tins. When cool split each one in
half and spread cream part between each. Serve cold.
Cream part— Heat one pint of milk. Break two eggs into
a dish and add one cup of sugar and one-half cup of flour pre-
viously mixed: after beating well stir into hot milk, add one
ounce of butter and keep stirring one way until it thickens.
Flavor the cake and custard with vanilla or lemon. —Mrs.
Four pounds of cold boiled lean beef, ten pounds of apple?,,
one and one-half lbs. of suet chopped fine, two lbs. of currants,
four pounds of raisins (one-half pound chopped fi n e)
one-half pound of citron sliced fine, four pounds of
sugar, one quart of liquor, meat was boiled in, one pint boiled'
cider, one quart of molasses, three teaspoons of ground cloves,.
ten of ground cinnamon, and one of pepper, six tablespoons
of salt, two nutmegs and the juice of three lemons. Add any
kind of fruit juices. Mix altogether and if packed in fruit
jars will keep as long as desired. One quart of vinegar may
be used instead of cider and lemon juice. Mrs. George Moore.
Grated rind and juice of two lemons, one and one-half cups
of sugar, two tablespoons of flour, piece of butter size of a
walnut, three eggs, whites of two for frosting. —Mrs. Julia
One cup of thick sweet cream poured in two-thirds cup of
sugar, add beaten whites of two eggs and stir, flavor with
nutmeg and bake in a slow oven in one crust.— Mrs. Belle
MOCK MINCE PIE.
Six soda crackers, or a cup of bread crumbs will do, two
ai d one-half cups of cold water, one cup each of molasses
ai d sugar, one-half cup of vinegar, if not too strong, one
ci p of chopped raisins, one cup of currants, butter size of
an egg, melted, two teaspoons of cinnamon, one teaspoon
of cloves. — Mrs. M. R. Scudder.
Filling for pie. One pint of water, one cup of sugar, the
grated rind and juice of one lemon, two eggs, save whites
for frosting, two tablespoons of corn starch. Bake crust and
fill, beat whites and add sugar, brown slightly. Put water
aid sugar on stove to melt, add lemon and rind, beat eggs
separately, add corn starch to yolks and stir in water and
sugar, cook till thick and pour in baked crust, frost and
brown.— Mrs. James Donaldson.
LEMON PIE WITH TWO CRUSTS.
The juice and grated rind of one lemon, one cup of sugar,
two eggs, one teaspoon of butter, one teaspoon of corn
starch, one cup sweet milk. Beat lemon, sugar and eggs to-
gether, rub butter and corn starch together and add to
sugar and eggs, stir all well together. Water can be used if
milk is not handy.— Mrs. A. Simkins, Douglas.
Three pounds each of apples, suet and meat, two pounds
each of raisins and currants, one pint of sugar, one and
one-half pints of molasses, vinegar, and whiskey, three
le nons, two tablespoons each of cloves and allspice, three of
ci mamon, one each of mace and ginger, a little salt. Cook
slowly three hours and keep covered while cooking.— Lillie
M. Thompson, Lawton, Okla.
Lay in a pie plate a crust as for custard pie. Stir to a
cream one-half cup of sugar and one teaspoon of butter,
add two well beaten eggs, two tablespoons of flour, two
cups of milk; mix all together and flavor with lemon. For
one pie. — Mrs. Vena Benson, Galesburg.
GRATED APPLE PIE.
Six large apples or one cup of grated apple, one cup of
sugar, one cup of chopped raisins, four eggs, four table-
spoons of butter, one small teaspoon of cinnamon, one-half
teaspoon of cloves. Save whites of two eggs for meringue to
put on the top. Beat remainder of eggs and mix all together
and bake with one crust. Will make two pies. — Mrs. C. F.
First, bake your crusts, then make the following filling;
three eggs, save whites for frosting, beat yolks and three
large tablespoons of flour together, add two cups of water,
two cups of sugar, two tablespoons of sharp vinegar, pinch
of salt and nutmeg. —Mrs. Rebekah McWilliams.
For two pies— three egg, reserve whites of two for frost-
ing, three tablespoons of flour, two-thirds cup of sugar,
butter the size of a walnut, two and one-half cups of milk,
nutmeg, salt; heat the milk before adding the other ingre-
dients, reserve enough milk to mix the flour, cook filling
and bake crusts separately. — Mrs. Hattie Walker.
LEMON PIE THAT IS DELICIOUS.
Use the juice of two lemons, two cups of water, two table-
spoons of corn starch, four eggs, a little salt. Heat the water
until it boils, mix the corn starch with a little cold water
and stir into the boiling water, put the- sugar in also as it
melts readily. Let cool before mixing with yolks of eggs and
lemon, which should be beaten together. Us the whites for
frosting, Bake the pies before adding the frosting, then
brown after that is in. This will make two large pies. — Mrs.
Two eggs, one-half cup of sweet milk, four tablespoons of
gi anulated sugar, one cup of finely mashed potatoes, one
te ispoon of ginger, bake in one crust. — Mrs. Margaret Sim-
Bake bottom crust, fill with sliced bananas: make custard
as follows— one pint of milk, one cup of sugar, two tea-
spoons of corn starch, yolks of two eggs, boil till thick and
p< ur over bananas. Make frosting of the whites and set in
oven to brown. -Mrs. Ida Rambo.
This is for two pies —two cups of milk, one cup of cream,
two cups of sugar, yolks of seven eggs, save the whites for
frosting, one cup cocoanut, two tablespoons of corn starch,
two tablespoons of lemon extract, cook on stove. Have
crusts baked and fill them, frost, set in oven to brown.—
Mrs. Nelson Holloway.
Ten or twelve butter crackers, yolks of three eggs, three
tablespoons of sugar, one pint of milk; put together and
cook; after cooking flavor; bake crust separately, when
done frost the top. —Mrs. Jessie Blandy. Columbus, 0.
MOCK MINCE PIE.
One cup of raisins, one cup of crackers or bread crumbs,
two cups of sugar, one-half cup each of vinegar and butter,
two teaspoons of cinnamon, one teaspoon of cloves, one-half
teaspoon of black pepper, one grated nutmeg; stir all to-
gether and pour two cups of hot water over it, then stir.
Bake in two crusts. Will make three pies.— Mrs. John Davis.
Juice of two small lemons, grated rind of one, yolks of
three eggs well beated, one cup of sugar, one teaspoon of
butter, unbeaten whites of two eggs. Frost if desired.—
Mrs. Addie Shearer, Galesburg.
One half cup of stewed pumpkin, two well beaten eggs,
one-third cup of sugar, two tablespoons of Orleans molasses
one teaspoon of cinnamon, one-half teaspoon each of cloves,
allspice and ginger, pinch of salt, one cup of sweet milk.
Mrs. J. M. Groves.
Five cups of chopped beef, two cups of uncooked suet,
three cups of raisins, one cup each of dried currants or
cherries, five cups of brown sugar, six cups of nice cider or
if no cider, use three and one-half cups of water and two
and one-half cups of good vinegar, two cups of chopped
citron, two lemons, cloves, cinnamon, nutmeg, allspice, salt
each one tablespoon; to two cups of this mixture put three
cups of chopped apples.— Cora Latimer, Chicago.
Take one-half of a large lemon, grate the rind and squeeze
out the juice, put two-thirds of a cup of sugar and butter
the size of an egg into a bowl; stir a tablespoon of corn starch
into just enough cold water to make it smooth, then stir this
into a cup of boiling water in a sauce pan; as soon as it be-
gins to boil pour it on the butter and sugar, stir in the lemon
juice and rind and when a little cooler stir in the beaten
yolks of two eggs, pour this into the crust which should
stand ready, bake as you would custard, until thick but not
wheys; beat the whites of the two eggs to a stiff froth, beat
in a tablespoon of powdered sugar, spread this on the pie
return to the oven to brown. — Rozina Buck.
Two heaping tablespoonsful of rice, one quart rich sweet
milk, one-third cup of sugar, pinch of salt and one- third of
a nutmeg. Stir all together and bake until rice is soft and
the whole creamy. Stir occasionally. Serve cold. — Mrs. Mary
One cup of beef suet or three-fourths cup of butter, one
ci p of raisins, one cup of milk, one cup of molasses, two
teaspoons of soda, one teaspoon of salt, three cups of flour,
boil two hours. -Mrs. Leona Walter.
One cup of chopped suet, one cup each of molasses, sugar,
sweet milk, raisins and currants, one teaspoon each of soda,
ci.inamon, allspice and cloves, flour to make stiff batter,
steam three hours. — Agnes Parkinson.
One-half cup chopped suet, one cup each of sugar, sweet
m Ik, currants and raisins, add flour as tho baking fruit
cave, two teaspoons of baking powder, place in pan, steam
ore and one-half hours.— Mrs. A. A. Gifford. Peoria.
One cup of corn meal, one cup of flour, two thirds cup of
molasses, two-thirds teaspoon of soda and a pinch of salt.
st 3am two hours and put in the oven to dry thirty minutes.
Nice plain or with sauce. —Mrs. Ann Sturtevant.
ENGLISH PLUM PUDDING.
One pound of flour, one pound of suet, one and one-half
p< unds each of raisins and currants, one-half pound of
csndiedpeel, one-half pound of sugar, six eggs, a little spice,
wet it with sweet milk, not too stiff, tie up tight in a cloth
in two puddings and boil four or five hours.— Mary Tasker.
CREAM TAPIOCA PUDDING.
Soak three tablespoons of tapioca in water over night, put
it into a quart of boiling milk and boil a few minutes; beat
the yolks of four eggs with a cup of sugar, three tablespoons
of prepared cocoanut, stir and boil a few minutes longer,
pour into a pudding dish; beat the whites of four eggs to a
stiff froth, three tablespoons of sugar, put this over top,
sprinkle with cocoanut and brown for five minutes.— Pearl
One cup of chopped suet, one cup of molasses, any kind,
one cup of sweet milk, one teaspoon of baking powder, one
pint of currants, a little citron cut fine, flour to make a soft
batter, tie loose in a cloth and boil two and one-half hours,
or let steam three hours.
Sauce— One-third cup of butter, one- third cup of sugar,
one-half cup of boiling water, flour or corn starch to thicken
flavor with vinegar or favorite extract.— Mrs. F. Donaldson.
One-half box of gelatine soaked in one-half pint of hot
water, not boiling, one quart of cream beaten stiff, two cups
of powdered sugar, whites of four eggs beaten, one table-
spoon of vanilla; line the mould with lady fingers and pour-
in the filling and set in a cool place.— Mrs. Jennie Suther-
One cup each of butter, sugar and milk, two eggs, two
cups of flour, flavor; bake in moderate oven.
Sauce — Hard sauce or the juice of one lemon thickened
with as much sugar as it will take up. —Mrs. Maggie Simkins
One pint of sour milk, one-half pint of sugar, one pound
of suet, one-half pound each of currants and raisins, one-
half teaspoon of soda, flour enough to make real stiff when
stirred; pour contents into cloth and boil two hours. Serve
with pudding sauce.— Margie Donaldson.
Slice oranges, sprinkle with sugar, then put some cocoa-
nut over the oranges and serve with whipped cream.— Mrs
One-half cup each of melted butter, molasses and sugar,
one teaspoon of soda, one cup of hot water, three cups of
flour, steam three hours.
Dip— Not quite one-half cup of butter, one cup of sugar,
one tablespoon of flour, mix until creamed, pour on boiling
water and cook until it thickens, flavor after taking from
the stove. -Mrs. F. P. Hurd.
One cup of sugar, one cup of milk, one egg, lump of butter
the size of an egg, one pint of flour, pinch of salt, one heap-
ing teaspoon of baking powder. Bake.
Sauce— One cup of sugar, one egg, one teaspoon of flour,
small piece of butter, mixed, pinch of salt; add boiling water,
let come to a boil, flavor. — Mrs. Nate Simkins.
STEAMED FRUIT PUDDING.
One egg beaten thoroly, one cup of sour milk, one cup of
sugar, one tablespoon of soda, pinch of salt, enough flour to
make a stiff batter, one cup of seedless raisins, tablespoon
each of cinnamon and allspice, steam three hours.
Sauce— One teacup of sugar, two tablespoons of flour, one
tablespoon of butter, dampen with cold water, pour boiling
water over and stir until clear and flavor with nutmeg. —
Mrs. F. J. Housh.
Beat three eggs with a pinch of salt five minutes, add a
cup of sugar, beat good, one cup of flour with one teaspoon
of baking powder, flavor with banana, stir in one cup of
boiling water, bake in a loaf. When done slice and put in
alternate layers of cake and bananas until the pudding dish
is two-thirds full, then make a filling of three cups of milk,
three eggs, save whites of two for frosting, two tablespoons
of corn starch, put on and cook until done then flavor and
pour over cake and bananas. Any other fruit may be used.
Mrs. Turbitt, Peoria <
FRENCH COCOANUT PUDDING.
One quart of milk, three tablespoonsful of corn starch;
yolks of four eggs, one-half cup sugar, salt; put part of milk,
salt and sugar on back of stove and let boil, dissolve corn
starch in the rest of the milk, stir into boiling milk, add
yolks and one cup of cocoanut. Flavor with vanilla.
Frosting- Whites of four eggs beaten, one-half cup sugar,
flavor with lemon, spread it on pudding and put in oven to
brown; put on grated cocoanut to give it the appearance of
snow flake. -Mrs. Alva Kinser.
Peel arid slice three bananas, lay in pudding dish. Sepa
rate three eggs, put one pint of milk in a double boiler,
when hot stir in one tablespoon of corn starch and a little
salt, cook until thick, stirring constantly, add the beaten
yolks and three-fourths of a cup of sugar and after stirring
smooth add the whites of one egg well beaten, pour over
the bananas: beat the whites of the two eggs, add two
tablespoons of powdered sugar spread on pudding and place
in the oven to brown and serve hot or cold. — Mrs. Clare
CORN STARCH PUDDING.
One quart of sweet milk, whites of three eggs, t w o
tablespoonsful of corn starch, three tablespoonsful of flour,
a small teacup of sugar, salt and two teaspoonsful of lemon,
put the milk in a pan and set in a kettle of hot water and
when it reaches the boiling point add the sugar then the
starch and flour dissolved in a little cold milk, and lastly the
beaten whites of the eggs. Beat it and let cook for a minute
or two, remove from the fire, add flavoring and pour in cups
to mold, filling them about half full.
Dressing Take a pint of milk, one cup of sugar, the yolks
of four eggs, one teaspoonful of lemon, one tablespoonful of
corn starch and two tablespoonsful of flour, cook in the same
way. In serving put one of the molds in a sauce dish for each
person and pour over it some of the dressing, which, like the
pudding, is ice cold. — Miss Mary Hobkirk.
A scant one-half cup of sour cream, four tablespoons of
sugar, one tablespoon of butter, one teaspoon of baking
powder, one egg, pinch of salt. Mix all together in as soft a
dough as can be rolled, roll one-half inch thick, take two
pie pans turn them wrong side up and cover .with the dough
as for cream pie and fill as for cream pie and fill with holes
and bake.— Mrs. James Gebhart.
FRUIT BLANC MANGE.
Four tablespoons of corn starch in one quart of milk, four
tablespoons of sugar, salt, one-half cup each of chopped
seedless raisins and dried currants, and a piece of cinnamon
stick. Heat to near boiling, add dissolved corn starch and
boil five minutes, stirring briskly, take out cinnamon, stick
and pour into a mold or cups to cool. Serve cold with whipped
cream. This is delicious.— Mrs. Carrie Jones.
Make a batter of one egg, one cup of milk, butter the size
of an egg, melt, two teaspoons of baking powder, flour
enough to make a very soft dough, pat and pull in shape
with hands, cover over one quart of peaches or other fruit
put paper over it and bake. To be eaten with cream or a
sauce.— Mary A. Benson.
Two cups of sugar, one cup of flour, one rounding a tea-
spoon of baking powder, four eggs, juice of one lemon, one
quart of strawberries, two quarts of whipped cream. Beat
together one cup of sugar, the lemon juice and yolks of the
eggs, beat whites separately add, then add the flour and
baking powder well sifted; bake in a buttered pan. Crush
the strawberries, add the second cup of sugar and set in a
cool place. When ready to serve, heap the strawberries on
the cake, then the whipped cream last. Be sure and have
plenty of juice with the fruit. —Mrs. Edna L. Hughs.
Heaping cup of sifted flour* heaping teaspoonfUl of bak^
ing powder, two teaspoonsful of sugar, one- fourth teaspoon-
ful of salt, put together and sift three times, beat one egg y
small teaspoonful of butter, one-half cup of milk* stir in like
cake batter, butter pie tin, bake, then split, lay in oranges
sliced cross-wise. Serve with sugar and cream.— Julia Tobin.
One cup of grated raw carrot, one cup of grated raw po-
tato, one cup sugar, one heaping cup of flour, one cup seed-
ed raisins, or half amount of currants, one-half cup butter,
one level teaspoonful of soda in potato, one teaspoonful each
of cloves and cinnamon, one nutmeg, little salt. Boil three
hours and serve with liquid sauce. —Mrs. Ralph L. McCoy,
Long Beach, Cal
One pint of milk, seven tablespoons grated bread crumbs,
six tablespoonsful of grated chocolate, four eggs, small lump
of butter, flavoring and sugar enough to sweeten. Separate
yolks and whites of three eggs, beat the yolks and one whole
egg with the sugar. Heat milk and pour over bread and cho-
colate; add beaten eggs, sugar and flavoring; pour into but-
tered dish and bake one hour. When cold have three whites
beaten with a little sugar, place on pudding and set in oven
to brown.— Mrs. M. A. Thurman, Elmwood.
Make a dough of one pint of sifted flour with two teaspoons
of baking powder and one-half teaspoonful of salt; rub one
tablespoonful of butter thoroly into the flour and add a tea-
cupful of sweet milk or enough to make a soft dough; divide
into three equal parts and roll, handling as little as possible,
lay in a greased pan, lightly grease the top of dough with
butter, lay on the second sheet, grease and add the last
sheet pf dough. Bake in a hot oven until done. Separate the
sheets and spread between them warm apple sauce seasoned
with sugar, butter, cinnamon sprinkled over. Serve warm
with cold cream or rich milk. —Rose B. Johnston. Galesburg.
One box jello, strawberry preferred, mix well with one
cup of sugar, pour over it one pint of boiling water, slice
two oranges and two bananas alternately into it, set in a
coo] place and serve in glass dishes. —Mrs. Edna Kinser.
ENGLISH LEMOM CHEESE.
Four ounces of butter, one pound granulated sugar, three
lemons, five eggs. Place butter and sugar in an earthenware
ja • that will hold three pounds, also the juice and grated
rind of lemons, place jar in a pan of boiling water, beat the
eggs and stir them in when the other ingredients are melted
and boil until set. — Mary Mc Henry.
STEAMED CHERRY PUDDING.
One cup of sugar, two cups of flour, one cup of milk, two
cu ds of cherries, two teaspoons of baking powder. Steam
two hours. — Mrs. Sarah Boy n ton.
Whites of five eggs, one cup of sugar, one cup of flour,
on 3 teaspoon of baking powder, flavor and bake.
Custard— Yolks of the five eggs, one-half cup of sugar,
on 3 and one-half pints of milk, three full teaspoons of corn
sti rch, small piece of butter. Put together in layers, one of
the cake, then the fruit and pour over the custard. This is
nice with fruit such as peaches, bananas or oranges. — Mary
Soak three large tablespoons of tapioca in one quart of
cold water over night, drain and add one quart of new
milk, one cup of sugar. Put in double boiler, stir and when
it s boiling hot add beaten yolks of four eggs thinned with
a little milk, stir a minute then set in cold water and stir to
keep it from curdling: flavor with vanilla, pour in pudding
dish. Whip the whites of eggs with two teaspoons of sugar
an I spread over pudding sprinkling granulated sugar on
this, set in the oven to brown. In serving put a spoonful of
cream in each dish and serve cold. — Mrs. Iram Biggs.
VEG ETAB LES.
t TABLE of TIME for cooking different foods.
Asparagus, boiling water, 30 minutes.
Beans (dry) cold water, 2 to 3 hours,
Beans, green, boiling water, li to 2 hours,
Beans, lima, boiling water, J hour ;
Beets, boiling water, 1 hour
Cabbage, creamed, 20 minutes, boiled 1 hour.
Carrots, creamed, 30 minutes,
Cauliflower, creamed, 30 minutes,
Celery, creamed, 20 minutes,
Corn on cob or cut off, 20 minutes, boiling water,
Dumplings, 20 minutes, do not raise cover,
Kraut, 10 minutes,
Macaroni, about 1 hour, boiling water.
Noodles, about 20 minutes,
Parsnips, about 35 minutes, boil 15 min. and fry 20 min.
Peas, 25 or 30 minutes, boiling water,
Potatoes, 30 to 35 min. ,
Spinach, 30 minutes.
Squash, 30 minutes,
Rice, 20 minutes,
Tomatoes, 10 minutes,
Turnips, 45 minutes,
-Mrs. Elsie D. Hartsook.
BOSTON BAKED BEANS.
Two quarts of beans, cooked with a pinch of soda until
tender, adding cold water if they boil dry. Boil one pound of
salt pork till tender, when both are done, drain beans and
put a thick layer of beans in a one gallon crock, salt and
pepper to taste, another layer of beans and so on until the
crock is half full, put pork in center and put the rest of the
beans around pork, then adJ more pepper and salt and one
pint of molasses. Cover with water, then cover and bake
two or three hours in a slow oven.- Mrs. Fred Treager,
Cut celery into inch lengths and stew in sufficient water
to cover. Cook for one hour, then season with cream and
butter and thicken with a little flour, salt to taste. — Miss
Abbie A. Dickson.
Peel and take out seeds, cut in sections about one inch
long; boil about thirty minutes in salt water; put butter the
size of a small egg in a skillet and heat, stir in one table-
spoon of flour* add cold milk gradually until thick as gravy.
Have slices of toast ready, place cucumbers on them, pour
dressing over all.— -Mrs. E. L. Brown, Elmwood.
Boil equal parts of turnips and potatoes with onions add-
ed according to taste; when ready to serve cream.— Mrs.
Leota F. Smith, Maquon.
Peel egg-plant rather thick, slice a quarter of an inch
thick and let soak in salted water from fifteen to thirty
minutes. Beat one egg and add two or three tablespoons of
milk, dip slices of egg-plant in egg mixture, roll in cracker
or bread crumbs and fry in hot butter and lard. Instead of
using bread crumbs, if prefered mix a couple of spoonsful
of flour with the egg and milk and dip egg-plant in that
mixture and fry. — Mrs. Margaret E. Alexander
Pare and cut into thin slices on a slaw cutter four large
potatoes, new are best, let stand in ice cold salt water while
breakfast is cooking; take a handful of the potatoes, squeeze
the water from them and dry in a napkin; separate the
slices and drop a handful at a time into a skillet of boiling
lard, taking care that they do not strike together, stir with
a fork till they are a light brown color, take out with a wire
spoon, drain well and serve in an open dish. They are nice
One cup of vinegar, weakened, one tablespoon of butter,
yolks of four or five eggs^ sugar: cook in double boiler;
mustard to taste.— Mrs. Emma McKenney.
One quart of cabbage chopped fine, one quart of boiled
beets, two cups of sugar, one tablespoon of salt, one tea-
spoon of pepper, one cup of grated horse radish; cover with
cold vinegar and seal. —Mrs. Susie Simkins.
One box Plymouth Rock gelatine dissolved in water ac-
cording to directions, three oranges, 25c can of pineapple
chunks, juice of two lemons, sugar to taste: bananas, candied
cherries, nuts and any kind of fruit may be added. —Mrs.
One egg well beaten, a little melted butter, one table-
spoon of sugar, one teaspoon of mustard, salt, one-half cup
of vinegar, one cup of cream. — Mrs. Harriet Longwell.
Boil one chicken tender, chop moderately fine the whites
of twelve hard boiled eggs and the chicken, add equal quan-
tities chopped celery and cabbage; mash the yolks fine, add
two tablespDons of butter, two of sugar, one teaspoon of
mustard, pepper and salt to taste and lastly one-half cup of
good cider vinegar; pour over the salad and mix thoroly. —
Mrs. F. C. Bearmore.
To one quart of chopped potatoes add salt and onions to
taste. Dressing— One-half cup of sour cream, two teaspoons
of sugar, one teaspoon ground mustard, vinegar to taste. —
Miss Emma Allen, Wallace, Idaho.
Three eggs, one level teaspoon of mustard, one teaspoon
of sugar, salt and pepper, butter half the size of an egg,
ten tablespoons of vinegar. Beat eggs, put everything in
and stir over a kettle of boiling water until it thickens. If
too thick when cool, add a little milk or cream.— Mrs. Alice
E. Dawdy> Peoria.
Cover one-half box of gelatine with cold water, let stand
one-half hour, pour over this one pint of boiling water and
stir until gelatine is all dissolved, then add one cup of sugar
set in a cool place until it begins to jell then add the fruit,
oranges, bananas and mixed nuts, or any fruit you wish. Is
excellent if fresh strawberries are used. Either pink or
white gelatine may be used.— Mrs. Everett Allen, Galesburg
BOTTLED SALAD DRESSING.
Beat the yolks of eight eggs, add to them a cup of sugar,
one tablespoonful each of salt, mustard and black pepper, a
little cayene, and half a cup of cream, mix thoroughly; bring-
to a boil a pint and a half of vinegar, add one cup of butter.
let come to a boil, pour upon the mixture, stir well and when
cold put into bottles and let set in a cool place. It will keep
indefinately. I find this an excellent way of using the yolks
when making angel food.— Nell Bailey Rowe, Greenfield. 0.
ENGLISH WALNUT SALAD.
Throw the English walnut meats into boiling stock let
them boil rapidly for twenty minutes, cool and remove the
brown skins. Mix with these an equal quantity of the white
meat of cooked chicken cut into small blocks; season with
salt and a little red pepper and to each pint sprinkle over a
teaspoon of Worchestershire sauce: put a layer of finely
chopped celery the nuts and chicken on top and more celery,
and over all this pour two tablespoons of good vinegar. At
serving time mix it with sufficient mayonnaise dressing to
cover each piece well. Dish on lettuce leaves and serve very
cold. Very fine.— Ethel Allen.
GRANDMA NELSON'S HOT SLAW.
Chop cabbage fine and out in a crock with vinegar, pepper
salt, mustard to taste and sufficient meat fryings to make
quite greasy. Keep on the back of the stove and when steam-
ing hot, not boiling, serve. — Gladys Nelson.
One can of salmon, one pint of cabbage chopped fine, salt,
mix with mayonnaise dressing. — Mrs. Blanche Sears.
Two cups of cabbage, one-half cup of celery, two apples,
three medium sized tomatoes. Chop or slice separately, then
mix and add salt to taste and the juice of one-half of a
lemon. Serve at once.— Mrs. Cena Babcock.
One small head of cabbage, two green peppers with the
veins removed, two small cucumbers, one onion. Chop all
together very fine, serve with French dressing of salt,
pepper, vinegar and oil. Very nice without the oil. — Mrs. J.
Two cans of pink salmon, drained thoroly, when dry pick-
to pieces with a fork, removing all bones and fatty skin-
Dice very fine ten heads of celery, only using the best, mix,
salt and season highly with ceyenne and black pepper and a
dash of paprika.
Dressing— Yolks of three eggs, one-half teaspoon of salt,
one teaspoon of mustard, three tablespoons of sugar, juice of
three lemons, one heaping tablespoon butter or oil. Cook
until thick. As you remove it from the stove stir in the
well beaten whites of three eggs. -Mrs. J. C. Hurd.
Four oranges, one can pineapple, one box Coxe's gelatine
soaked in one pint of water; add one pint of boiling water
and stir all together; pour over fruit and eat with whipped
cream. —Mrs. Henry Ouderkirk.
Pare and chop fine two tart apples* same amount of
chopped cabbage and two-thirds of a glass of nut meats.
Dressing- Two- thirds of a glass of vinegar, two table-'
spoons of sugar, boil for several minutes then add one egg
well beaten and stir slightly.— Mrs. Carrie Housh.
Select smooth medium sized tomatoes, peel and put on ice
to chill; chop cabbage, celery and an onion fine and season
with salt and pepper, make a mayonnaise dressing and pour
over. Scoup out the centers of the tomatoes and fill with the
chopped cabbage, etc., put a spoonful of dressing on top of
each and serve on lettuce leaves. — Mrs. Minnie Woods.
Chop fine one quart of cabbage just before ready to serve:
one egg well beaten, two-thirds cup of sour cream, one-third
cup of vinegar, one tablespoon of sugar, one teaspoon ground
mustard, pinch of salt, put over fire and stir continually till
it comes to boiling heat then pour it over cabbage and serve
as soon as possible. —Mrs. A. H. Barbero.
Six boiled potatoes, medium size, six eggs boiled hard, one
onion, one cup of sour cream, one-half pint of vinegar, salt.
Chop potatoes, whites of eggs and onions fine; mash yolks
fine and pour vinegar and cream over them, pour this dress-
ing over the chopped mixture.— Addie Lewallen.
One can of salmon, one cup of celery, one cup of nuts, I
use English walnuts, two hard boiled eggs: chop separately,
mix with silver fork and add juice of two lemons and pinch
of salt. Three or four small sweet pickles improves this.
Anna M. Harshbarger, Abingdon.
BANANA, CELERY AND NUT SALAD.
One-half cup of nut meats cut in small pieces, one cup of
celery cut in small pieces and six bananas cut in quarters
lengthwise and sliced in one-half inch slices. Mix salad dress-
ing with each ingredient separately, then combine the mix-
tures. It may be served in the banana peeling or on lettuce
leaves. —Violet West, Galesburg.
Sift one cup of flour, one teaspoon of baking powder, add
one cup of grated cheese and mix with one-half cup of cold
water- Roll out to a very thin sheet and cut in thin strips.
Bake in a hot oven — Mrs. Amelia Barbero.
Two cups of cabbage, one cup of apples, one-half cup of
nut meats, one-half cup of salad dressing, three small stalks
of celery, Chop cabbage very fine, pare and chop apples;
mix cabbage, apples, nut meats and celery together and then
add dressing. If more liquid is needed add sweet cream.—
Mrs. Emanuel Foster.
Drain one pint of oysters, put in vinegar enough to cover,
place over fire, let remain until plump (but not cooked) then
drop immediately in cold water, drain; chop two pickled cu-
cumbers fine, one quart celery cut very small, season with
salt and pepper. Mix this well with oysters, tossing up with
a fork. Pour over all this mayonnaise dressing: yolks of 4
eggs well beaten, two tablespoonsful of sugar, one-half tea-
spoon of dry mustard, salt and pepper, seven tablespoonsful
of vinegar heated, add the above, cook in a double boiler un-
til thickens. When cold add one cup of whipped cream, olive
oil if desired. Garnish with celery tips and hard boiled eggs
and serve on a lettuce leaf or a dainty plate. —
PERSERVES AND BUTTER,
One-half bushel of tomatoes sliced and run thru collander.
then cook one hour; add ten onions chopped fine, six red pep-
pers, four cups of vinegar, two teaspoonsful of cinnamon,
two tablespoonsful of salt; boil real hard for another hour.—
Martha Allen, Douglas.
CUCUMBERS FOR WINTER.
Slice thin as for table, allow for shrinkage, let stand sev-
eral hours after salting, drain, pack close in self sealing jars
and cover with cider vinegar, seal and keep in cool dark
place. — Mrs. Susan Jones.
THE NEW PICKLE.
Four quarts of chopped cabbage, four green peppers and
four quarts of onions chopped, four tablespoons of sugar,
two of salt, three pints of vinegar; cook three-fourths of an
hour. Take one gill of ground mustard, one gill of flour, one
gill of tumeric, mix and moisten with a little vinegar, stir
into your pickles, then boil until thick. — Mrs. A. A Gifford.
MIXED PICKLES, or CHOU-CHOU.
One gallon of long pickles cut lengthwise, one dozen smal j
ones left whole and the same number of small onions, one
large cauliflower, one quart of small green tomatoes; put
cucumber in brine and scald the rest in salt water: add
pepper and whatever you like, two and one-half cups of
sugar, one cup of flour, six tablespoons of mustard; pour
this mixture over the whole and bottle when cool: keep
sealed. I cook the cauliflower until it is tender with enough
salt, just like you were going to serve on table, the onions
the same. Mix all together and put in the vinegar and mus-
tard liquid. Let boil for ten or fifteen minutes, then can. —
Mrs. Belle Libolt.
Three gallons of ripe tomatoes, sliced, cooked .and put
thru colander; add to this six onions, four green peppers
chopped fine, one cup of sugar, one-half cup of salt, one
tablespoon each of cinnamon, allspice and cloves* three pints
of vinegar: boil three hours or until it thickens and bottle.
Two dozen large tomatoes, one dozen green peppers, eight
medium sized onions chopped fine, three cups of vinegar,
one tablespoon of salt, three tablespoons of sugar, one of
allspice, one teaspoon of cinnamon, and one of cloves. Tie
the ground spices in a thin cloth. A little chopped horse-
radish may be added before sealing the pickle. Boil the
whole two hours slowly. It is better to seal but will keep
without.— Mrs. Alice E. Dawdy, Peoria.
One peck of ripe tomatoes chopped and drained, two cups
of chopped celery, two cups of chopped onions, one cup of
white mustard seed, one cup of grated horseradish, two cups
of sugar, one-half cup of salt, six cups of vinegar, two table-
spoons of mixed spices, five green peppers, three red peppers
chopped; mix and pour vinegar over cold, need not seal.—
Josephine Jones, Des Moines, Iowa.
Two quarts of small cucumbers sliced lengthwise, one
quart of green tomatoes, one quart of onions, whole, two
quarts of green beans broken up, two or three green pep-
pers chopped and all the celery you like; some use green
corn, I don't. Mix all thisone morning and make a brine of
four quarts of water, one pint of salt, pour over all and let
stand twenty-four hours, lift' out in colander and let drain.
Mix one cup of flour, six tablespoons of ground mustard, one
of tumeric which is to color the pickle yellow and can be
purchased at any drug store, isn't so nice without it; mix all
of this with cold vinegar to make smooth paste then put on
stove one cup of sugar, two quarts of vinegar, let boil, stirr-
ing all the time to keep from burning, when smooth stir in
the pickles and cook a few minutes. —Mrs. Sarah Ouderkirk
Five pounds of currants, three pounds of brown sugar, one
quart of vinegar, one tablespoon each of salt, cloves, allspice
and cinnamon: boil sugar, vinegar and spices ten minutes,
then add currants and boil twenty minutes.— Caroline Hurd-
WATERMELON RIND PICKLES.
Peel and trim all soft parts from fresh, crisp melon rind.
cut in squares, wash and weigh: to each pound allow a scant
one-half pint of vinegar and one-half pound of sugar; put
vinegar and sugar in preserving kettle, while boiling stick
two whole cloves in each piece, drop in syrup and cook from
eight to ten minutes. Too long cooking renders them soft.
Lift out with fork and pack in glass or stone jars, boil syrup
down and pour over boiling hot, tie paper over and keep in
cool place. Will be good in two or three months and will
keep indefinitely. — Mrs. Mary Benson.
One quart tiny young cucumbers not over two inches long,
two quarts very small white onions, two quarts tender
string beans, each cut in halves, three quarts of green
tomatoes sliced and chopped very coarse, two heads of fresh
cauliflower cut in small pieces or two heads of white hard
cabbage. After preparing these articles, put them in a stone
jar, mix them together, sprinkling salt on them sparingly;
let stand twenty-four hours drain off all the brine and put
these vegetables in a preserving kettle to cook. Sprinkle
thru them an ounce of tumeric for coloring, six red peppers
chopped coarse, four tablespoons of mustard seeds, two of
celery seed, two of allspice, two of cloves, one coffee cup of
sugar, two-thirds of a teacup of best ground mustard, pour
on enough best cider vinegar to cover well; cover tight and
simmer all until tender, watching and stirring often, pour
into glass jars. It grows better as it grows older; seal while
hot. — Mrs. W. C. Stevenson, Galesburg.
Pare and quarter apples as for cooking, place one bushel
in a barrel leaving enough space for a cup in which two
tablespoons of sulphur have been put: put cup in center of
barrel, add fire to sulphur and cover closely for twenty- foUr
hours. If more apples are desired hang in a market basket
in top of barrel but do not add more sulphur. These will
keep a long time sulphured in this manner.— Mrs. Frank
SWEET CUCUMBER PICKLES.
Take the ripe cucumbers, seed and pare them, cut up in
strips, cook in water till very tender, salt when cooking,
then put in a colander and let drain; put sugar, vinegar and
spices together and boil until like thin syrup, then put the
pickles in syrup and just heat thru and pour out. —Mrs. Maud
One dozen small red peppers, one dozen large cucumbers,
four small heads of cabbage, one peck of green tomatoes,
one dozen onions. Chop cucumbers and tomatoes the night
before, salt and let drain. Next morning chop onions, cabb-
age and peppers, take one gallon of vinegar, three ounces
of white mustard seed, one ounce each of tumeric and celery
seed, a little ground mustard, two and one-half pounds of
brown sugar: boil vinegar, sugar and spices, then add chopp-
ed stuff, let boil five minutes and seal in bottles. — Mrs. Kate
SWEET TOMATO PICKLES.
One peck of green tomatoes, two quarts of onions, slice or
chop both, add one teacup of salt and let stand over night:
in the morning drain and cook twenty minutes in three
quarts of water. Drain and add two and one-half quarts of
vinegar, three pounds of brown sugar, one- half ounce of
white mustard seed, two tablespoons each of allspice, cloves
and cinnamon, one of black pepper. Boil twenty minutes: re-
heat vinegar for two successive mornings. This will keep for
a year. —Mrs. S. B. McTier.
cider apple butter.
Forty gallons of cider fresh from the press, boiled down
to ten gallons: two bushels of pared and cored apples cooked
in fresh cider, when the apples are tender gradually put
apples and cider together and boil down one-fourth of the
original quantity of cider. This will keep without sealing.—
George P. Burnett,
GREEN TOMATO SOY.
Two gallons of green tomatoes, before chopping, twelve
onions chopped, two dozen chopped red and yellow mangoes
one and one-half pints of sugar, two quarts of vinegar, one-
fourth teaspoon of cayenne pepper, one tablespoon each of
ground cloves and mustard, three tablespoons of celery seed,
two tablespoons of allspice: save out enough vinegar to mix
spices in: stir to keep from scorching and cook until tender.
—Mrs. Cecil Hoxworth.
Wash and stem berries then crush with potato masher.
Add one and one-half cups of sugar to one cup of fruit, then
boil allowing it to boil twenty minutes from the time it com-
mences to bubble. Do not boil more than three cups at a
time. Put in jelly glasses and cover with paraffine --Mrs
F. W. Traeger, 1610 Main St.. Peoria.
Two dozen large green cucumbers cut in one inch lengths,
two large heads of cabbage chopped coarse. Sprinkle both
with salt, put in bag, drain over night, one dozen large or
two dozen small onions, one red pepper soaked in salt water
two or three hours. Cook cabbage, peppers, cucumbers and
onions with two ounces of white mustard seed, one ounce of
celery seed, one ounce of tumeric, one pound ground English
mustard, three pounds of light brown sugar mixed with one
gallon of vinegar. Boil until it begins to thicken, bottle and
seal while hot, will make about ten quarts. Dissolve tumeric
and mustard in vinegar to keep from lumping. —Mrs, Essie
A. Hammer, Fort Madison, la.
FOSTER'S MUSTARD PICKLES.
One quart each of large and small cucumbers sliced thin,
one quart each of green sliced tomatoes, small onions, one
large cauliflower divided into flowerets, four peppers cut
fine. Make a brine of one cup of salt and four quarts of
water and pour over vegetables and let stand over night,
heat enough to scald then drain. Mix one cup of flour, six
tablespoons of mustard and one tablespoon of tumeric with
enough vinegar to make a smooth paste, then add one cup of
sugar and two quarts of vinegar. Boil till thick then add
vegetables, cook all till well heated thru.— Mrs, Emanuel
To one-half bushel of cucumbers three gallons of water
and one teacup of salt. Heat the water to boiling and pour
over the cucumbers four successive mornings, on the :'ifth
morning remove the brine and pour over them one gallon of
boiling hot vinegar, or enough to cover them, in which is
dissolved a piece of alum the size of a butternut, also put in
a few horseradish roots. Towards spring new vinegar may
be put on. -Mrs. Prudence Grabill.
Twelve large ripe tomatoes, four onions, two green and
one red peppers, if you like it a little hot, peel onions, toma-
toes, and seed peppers and chop all fine together. Two tea-
spoons each of cinnamon, cloves and allspice, one teaspoon
of ginger, one quart of vinegar: boil two hours and when
cool seal in bottles.— Mrs. Laura Smith.
Chop one gallon of green tomatoes, sprinkle over them one-
half pint of salt, let stand over night, in the morning drain
off the water and add six onions chopped or sliced, six
peppers chopped, one-half pint grated horseradish, one-half
pint mustard seed, one tablespoon each of ground cloves and
black pepper, two tablespoons of dry mustard, mix all well
together pack jar three- fourths full and fill with vinegar.—
Mrs. Eliza Housh.
One cup of light brown and one cup of granulated sugar,
one-half cup of sweet milk, butter size of a walnut. Boil
twenty minutes then add one cup of nut meats. Beat until
thick and pour on buttered dish, when cold cut in squares,
—Mrs. L. A. Wheeler.
Two cups of sugar, one cup of milk, small piece of butter,
one-half cup of chocolate: beat until it gets thick; boil until
it can be picked up in water.— Louisa Huggins.
Two eups of sugar, one cup of grated chocolate, one-third
cup of butter: mix together then add one and one-half cups
of milk and boil until done: pour into buttered pan and when
ccol cut in squares.— Elery Donaldson.
Two cups of light brown sugar, two-thirds of a cup of
rich milk, butter size of an egg, flavor with vanilla. Don't
stir. Cook until thick, very fine.— Jay C. Hurd.
MAPLE CREAM CANDY,
Three cups of brown sugar*, butter the size of an egg,
one-half cup of English walnuts chopped fine, one-half tea-
spoon of vanilla.— Mrs. Minnie Woolsey, Gilson,
Whites of three eggs beaten stiff, sugar enough to make
stiff enough to roll into balls, put in cocoanut to suit the
taste: put balls into bake pan three inches apart with oiled
paper in the bottom of pan, bake in oven until a light brown.
— Arlina Buell, Topeka, Kas,
SEA FOAM CANDY.
One pound of brown sugar, whites of two eggs. Put sugar
in a pan and pour enough cold water on to moisten, let boil
till it gets taffy when dropped in cold water. Beat the eggs
to stiff froth and pour taffy in the egg while hot. Beat till it
gets stiff. — Mrs. Leota Smith.
Stir into the whites of one egg and one tablespoon of
water enough confectioners sugar to make into molds, flavor,
roll into little balls, let stand until a crust forms and then
dip into melted chocolate and set on a waxed paper in a
cool place to harden. — Genevieve Celeste Bearmore.
One cup chopped English walnuts, one cup powdered sugar,
whites of two eggs: beat whites to stiff froth, add sugar
and beat until light then stir in gradually the chopped nuts:
spread thinly on wafers and place in a slow oven until light
brown.— Mrs. Clara Burkhalter, Peoria.
ENGLISH TURKISH DELIGHT.
Three cups of sugar dissolved in one-half cup of water,
boil until clear: add one ounce of Knox gelatine No. 1 dis-
solved in one-half cup of clear water and boil twenty min-
utes in double boiler: after it boils fifteen minutes add juice
and grated rind of one orange and one-half the grated rind
of a lemon then boil five minutes longer, strain in shallow
pans that have been lightly greased, set away to harden,
dust well with powdered sugar and turn into a paper cut in
desired shape and serve. Part of it can be made pink by add-
ing the pink powder before straining. — Mrs. Flora Clark.
Beat whites of four eggs to a stiff froth, then stir in one
and two-thirds cups of sugar; flavor with vanilla or lemon:
continue to beat until it will lie in a heap. Lay the mixture
on letter paper in the size and shape of half of an egg and
about an inch apart then place the paper on a piece of hard
wood and put in a quick oven without closing the door. Watch
them and when they turn yellowish take them out and let
cool about a minute then slip a thin bladed knife under one
and transfer it to your hand, then take another and join
the two by the sides that lay on the paper and place the
kisses thus made on a dish. I sometimes take part of the
mixture out and add fruit coloring, or before flavoring add
a little melted chocolate. — LaVere Hughs.
One pint of sugar, juice of three lemons, one quart of
milk. Double this makes three quarts when frozen. Dissolve
sugar in milk before adding lemon to prevent curdling. —
Josephine Woods, Galesburg.
Scald one large pint of milk: mix together one cup of
sugar, scant one-half cup of flour, two eggs and a little cold
milk and add to the scalded milk. Cool and add one quart of
cream, three-fourths cup of sugar and one spoonful of
vanilla. Freeze slowly at first.— Fay G. Bearmore.
One quart of cream, three quarts of milk, two ounces of
gelatine or crystal-flake, two pounds of pulverized sugar.
Put gelatine in a quart of milk and cook in double boiler
until dissolved, then stir in your milk. Flavor to taste and
freeze, — Al Lane, Knoxville.
Two quarts of cream, one pint of milk, two teacups of
sugar, two tablespoons of vanilla, one-half teacup of gelatine
dissolved in a little hot water. Scald milk and sugar together
flavor when cool, add cream and freeze; add whites of two
eggs beaten very stiff, then turn the freezer very fast for
three minutes. — Mrs. Elizabeth Runge, Taylorville, 111.
One dozen lemons, two quarts of sugar and water enough
to make six quarts. Beat the whites of six eggs to a stiff
froth and add after it begins to freeze. — LaVere Hughs.
Boil one quart of milk, one cup of sugar, one-half cup of
flour, two eggs: beat together and stir into the boiling milk
and cook until done. Put another cup of sugar in a frying
pan and stir over the fire until sugar turns to a liquid then
68, ICE CREAM.
add one quart of rich milk, pour this in the boiling mixture
and set away to cool, then freeze.- Mrs. Flora Clark.
IMITATION BRICK ICE CREAM.
Moisten four tablespoons of gelatine in a little water;
when dissolved add two cups of boiling water and six table-
spoons of sugar; let the mixture come to a boil then beat in
the whites of six eggs beaten to a froth, beat until cool and
stiff, divide in three sections: flavor section one with vanilla
and spread in an oblong pan sprinkling top with chopped
nuts: color section two with fruit or vegetable coloring flavor
with strawberry or lemon and spread over section one
sprinkling with nuts: flavor section three same as section
one and spread over section two. Set on ice till firm and
serve with whipped cream. This recipe will serve eight
people. — Lulu Traeger, Peoria.
■ ■ . t ... ■ ; ■ . ■ -"V . __ —
M ISCELL AN EOUS.
For Barbed Wire and Other Wounds in Stock.
Three ounces of oil of tai% three ounces of glycerine, three
ounces of alcohol. Shake well. — A. F. Libolt.
Three ounces of mutton tallow, three ounces of powdered
camphor gum, two ounces parafflne; melt tug-ether in double
boiler then pour in molds to cool. Very fine for chapped
hands, lips and chafing. -Mrs. Jessie Thurman. Galesburg.
CHILBLAINS on the FEET.
Take five cents worth of camphor gum, two tablespoons of
fresh lard, put in a pan to dissolve, then put in a little tin
box, bathe the feet at night and apply the ointment.-
Six eggs, eight pints of turpentine, one pint of vinegar or
enough to thicken like cream: beat whites and yolks sep-
arately, having whites real stiff; add turpentine and fill up
with vinegar. Shake well. J. Thurman.
Spavins, Blood or Bag, Wind Galls, Thrupits, Splints, etc.
Permanent cure for— Very strong vinegar one pint, aqua-
fortis, nitric acids, spirits of turpentine and best alcohol,
each one ounce: mix. Directions. Bathe freely, rubbing hard.
Rub downward until you cause quite a heat in the leg. It
will not cause any blister whatever and before you realize
it it will disappear. It has been over seven years since I
cured a mare and it has never appeared again. Bathe three
or four times a day, rubbing hard every time. It seems a
very simple recipe, but I can warrant it a good one. —John
LINIMENT for RHEUMATISM.
Gum of camphor one ounce, spirits of turpentine two
ounces, corrosive sublimate one ounce ( oil of spike two
ounces, one pint of alcohol.— Nelson Hollo way. deceased.
One-half ounce of hemlock, one-half ounce each of oil of
cedar, organam and amber, three-fourth ounce of worm-
wood, one-half pint of alcohol; mix. An excellent liniment
for sprains or bruises. —Mrs. Caroline Ouderkirk.
One ounce of iodine* one ounce tr. of camphor, one ounce
turpentine, one ounce alcohol, one ounce hartshorn.— Dr.
Cyrus Westerfield, Chicago, deceased.
One pint proof spirit, two ounces camphor, four ounces
turpentine, one ounce corrosive sublimate. Poison.— A. C.
HOME MADE SOAP.
Twenty pounds of grease, ten gallons of water, five cans
of lye, one pound of rosin, one-half pound of borax. Boil one
hour. This may be put into a large vessel, cut out as usual,
or may be cut into bars and dried. —Mrs. Rozella Buck.
TO CURE PORK.
For each one hundred pounds of pork take four pounds of
barrel salt, three-fourths of a pound of brown sugar, one
teaspoon of salt-peter, one tablespoon of ground pepper;
crush fine and mix thoroly, divide the mixture and rub the
meat with half of the mixture; place the pieces on a board
one inch apart where it don't freeze and in ten days rub on
the remainder of the mixture and hang up to smoke. For the
first fire use one ounce of sulphur or brimstone with hickory
wood. After the meat is smoked smear with sorghum molas-
ses and black pepper and you can let it hang all summer.—
Mrs. L. P. Darnell, Atlanta, Mo.
TO KEEP CIDER SWEET.
One ounce salicylic acid to twenty gallons of cider, enough
alcohol to cut the cider before adding: the cider: put in eider
the same day it is made. This has been tested. — Eliza Jones.
TO CUKE HAMS
To one hundred pounds of meat, eight pounds of salt, two
ounces of saltpetre v two pounds of brown sugar, one and
one-half ounces of potash and four gallons of water. Boil
and cool. Let meat lay two days before putting it in the
brine. Let hams lay in brine six weeks, dry several days
before smoking. Rub with fine salt before packing. —Mrs. T.
A. Ashworth, Montrose, Colo.
TO CURE PORK.
Put meat in barrel rubbing well with salt, putting some
salt loose between joints. Put shoulders in bottom, let stand
three days then make a brine strong enough to bear up an
egg, pour over meat and let stand in the brine just six weeks
take out, rub well with powdered borax, sugar and red
pepper: hang and smoke with clean corn cobs.-- A. H.
REMEDY for a BURN.
Boil new milk: add cold water to store starch sufficient to
dissolve it, stir this mixture into the hot milk, making it
the consistency of thick cooked starch, spread on cloth, let
cool and apply. Will produce ease, also prevent blistering if
used immediately. Aunt Jane Simkins.
One ounce of bay rum, one ounce of flake white, one-half
dr. of glycerine, four ounces of rain water. Most all the
ladies use it, but none want to own it.
Tu'o pounds beef chopped fine without fat or bone, one-
half cup of cold water: place in a jar in a kettle of cold
water, simmer four hours.— Dr. G. L. Knowles.
Put one pint of best brandy into a jar that will hold one
gallon. Into this put equal quantities of fruit and sugar: one
usually begins with strawberries, stir now and then as the
sugar will settle to the bottom; do not use bananas or fruit
that is very seedy.— Mrs. Tom Henney, Latrobe, Pa.
Put cherries on to cook with the pits in and when done
drain off the juice and rub thru a fruit sieve, to each cup of
pulp add one cup of sugar and boil twenty minutes. The
addition of some good cooking apples improves it— Mrs.
Left over juices can be utilized into wines and kept for
any length of time by adding one-third water then three
pounds of sugar to each gallon. Put in bottles but do not
seal until it is thru hissing then it can be drawn off clear
and corked tight. Some fruit requires more sugar so sweeten
to suit the taste.— Mrs. Flora Clark.
SUN KISSED CHERRY PRESERVES.
Pit and drop the cherries in a pail of cold water and let
stand until you have two quarts seeded, drain thru a colan-
der: turn with about equal parts of sugar into a preserving
kettle and put on the stove to heat; when just scalded pour
out on platters and set in the sun to preserve for one or two
days according to heat: put in jar and seal.— Miss Lettie
Brant in g.
Wash, core and cut up the apples but do not peel. Stew
until tender in enough water to cover: rub thru colander and
to each pint of pulp add hardly one-half pint of sugar: stir
well, put into stone crock and cook in a slow oven till thick:
flavor with a little cinnamon. As good as when made with
cider.— Mrs. Lucinda Jones.
PREVENTATIVE for CHOLERA.
Or to keep chickens always well. One pound copperas, one
ounce of sulphuric acid, one gallon water dissolved together,
put two or three tablespoons of this mixture in drinking-
water twice a week -Newton C. Westerfield, Philadelphia,
Shake down fire well in German Heater or hard coal
burner, take out ash pan and put in its place your pan of
biscuit with next size larger over top: your roast of beef or
pork, spare ribs or young chicken: when you take out to put
in potatoes or dressing, turn meat over. Half of a pig
shoulder will boil roast in three hours very well in your
base burner this way. I've done these many times. Mrs.
PENNSYLVANIA DUTCH COOKED SLAW.
One-half medium head or one small head of cabbage, slice
or cut on cutter (not chopped) making about a quart loosely
thrown into a pan, about one-fourth pint of hot water, one-
half teaspoon of salt; let it co>:, boil rather briskly five to
ten minutes, add one level tablespoon of butter, when melt-
ed put in three or four tablespoons of sour cream, same of
vinegar and before it begins to boil again one teaspoon of
flour scattered loosely over, stir let boil, when the gravy
seems thick, remove from fire. Upon putting in dish for
table make three layers with a tablespoon of sugar on each
N. B. Cream from a condensed milk can will do. -Mrs.
Rudolph Jones, deceased.
Cut corn from one dozen ears of corn, four onions and two
green peppers chopped fine, two tablespoons each of salt
and ground mustard, one cup of sugar and two quarts of
vinegar. Mix all together and cook till corn is tender an<8
seal air tight while hot. — Mrs. Lela Strode.
Whip one pint of cream to a stiff froth; this should make
two quarts: if too rich to whip add a little, milk. .Make a
7 4 MISCELLANEOUS.
custard with the cream that drains from the whip, adding
milk enough to mi'ce on? pint, one scant cup of sugar, one-
half box gelatine softened in cold water and one teaspoon of
vanilla. Cook one minute and strain into broad pan set in
ice water. Watch it carefully and as soon as it begins to
thicken, add the whipped cream, folding it in as in omelet.
Nuts and fruits of any kind may be used. Fresh strawberries
are especially good, marashino cherries add a great deal to
the cream if used with other fruits. —Miss Lola E Foster.
If vegetables have scorched in the kettle just set the
kettle in a pan of cold water and almost all of the burnt
taste or odor will be removed.
In cooking any kinds of drop dumplings if you will leave
the cover off a few minutes and then cover close for ten
minutes your dumplings will always be light.
Eggs that are frozen and bursted will become like fresh
and fit for use by putting them into boiling water.
Rust spots of any kind will disappear by wetting them in
lemon juice and salt and lay it in the sun, the second appli-
cation may be necessary.
Put one quart of milk on the stove, while it is heating,
separate the whites and yolks of four eggs: to the yolks add
a little cold milk and one-half cup of sugar with a pincn of
salt, beat thoroly. drop in the scalding milk spoonsful of
the beaten whites for a few minutes, then remove them
nnd stir in the mixture and it will soon thicken, remove fiom
fire, flavor and pour over it the whites, sit in a cool place,
serve in cups or glasses, A small spoonful of corn starch is
a good substitute for an egg. —Shelley Clark.
One quart of bran, one pint of flour, one pint of sour milk,
one teaspoon of soda, salt, eight tablespoons of molasses.
Very palatable and a fine remedy for constipation.— Mrs.
Robert Housh. Galesburg.
Three cups of sweet milk, one-half cup of lard, one-half
cup of sugar, a little salt, boil all together and when cool
enough add one cake of yeast: dissolve yeast in little warm
water, make a sponge with flour and set to rise. When light
add flour to make a stiff dough, allow to rise again and when
light bake in moderate oven twenty minutes. M is. E. F.
One pint of cream, one pint of sugar, two pints flour,
yolks of three eggs, one and one-half teaspoons of soda, one
teaspoon each of cloves, cinnamon, allspice and nutmeg.
Bake in two square bread pans. For filling use the whites of
three eggs beat stiff, cook a small pint of raisins and add
to the whites of eggs with one cup of sugar. — Mrs. L. P.
Darnell, Atlanta, Mo.
GOLD AND SILVER CAKE.
For the silver cake — Cream one-fourth of a cup of butter,
one cup of sugar, one-eighth of a cup of milk, one and one-
half cups of flour sifted with one teaspoon of baking powder
flavor with lemon extract, add beaten wmites of four eggs.
For the gold part— Cream one-half cup of butter and one
cup of brown sugar, yolks of four eggs, one-half cup of
milk and two cups of flour sifted with one and one-half tea-
spoons of baking powder, flavor with vanilla.
This is to be a layer cake, first a layer of silver and then
a layer of gold.— Mrs. Chas. Tasker.
MOCK ANGEL FOOD.
Set one cup of milk in a double boiler to heat to boiling
point, sift together one good cupful of flour, one cup of
sugar, three teaspoons of baking powder and a pinch of salt,
sift four times into this, pour the cupful of boiling milk and
stir smooth then put in the whites of two eggs; do not stir or
beat eggs in mixture fold them in carefully till well mixed,
flavor with vanilla. Do not grease the pan, bake in a mod-
erate oven not too fast. —Mrs. Marvin Jones.
Two cups of sugar, one cup of butter or lard, three eggs,
one cup sour milk, one teaspoon of soda, one teaspoon each
of cinnamon and cloves, one cup of chopped nuts, one cup of
chopped dates or raisins, four cups of flour. Drop spoonsful
in baking tin instead of cutting as for cookies. — Mrs. Guy-
One cup of granulated sugar, one cup of sweet milk, four
tablespoons of melted butter, two eggs, three cups of un-
sifted flour with three teaspoons of baking powder, one-
half teaspoon of salt, one teaspoon of vanilla, add sufficient
flour to roll out, sugar while warm. — Mrs. A. M. Ritchie,
One and one-half cups of unsweetened apple sauce, one
cup of sugar, one-half a cup of butter, one teaspoon of cin-
namon, cloves and nutmeg to taste, one-half cup of mixed
candied citron, orange and lemon peel chopped fine, one-
half cup of raisins and a few currants, flour to make a stiff
batter. Use ordinary frosting.— Jas. C. McKee.
PRINCE of WALES LAYER FRUIT CAKE.
One cup of brown sugar, two-thirds cup of butter, yolks
of three eggs, one-half tablespoon of soda, one pint of sour
milk, three level cups of flour, one pound of raisins and one
heaping cup of any kind of nuts ground together. If the
raisins are not at hand use any kind of fruit. Bake in layers
and use any kind of filling or icing preferable. This receipt
is one of a professional bakers.- Mrs. Addie Lewallen.
One pound of fat salt pork, one pint of boiling water, two
and one-half cups of sugar, one and one-half cups of sor-
ghum molasses, one pound each of raisins and currants, one
tablespoon of soda, one small tablespoon each of cinnamon,
cloves and allspice, one nutmeg, 10c worth of brandy, flour
to make very stiff, usually about four pints of soft wheat
■flour after sifting once. —Mrs. Ora Darnell Hawley, Marion-
Take one quart of left-over potatoes, add one-half cup of
milk, one beaten egg, two fair sized onions, a little salt, one
tablespoon of flour, stir all together, then make into cakes,
^roll in flour, fry brown in hot butter. -Miss Edna Way.
One quart of tomatoes, let them get hot not boiling, add
pinch of soda, as soon as they have foamed turn into seive
-and strain thru, add milk and thickened, butter, salt, pepper
-and onions to taste a little cooked rice added improves the
soup.— Mrs. Grace Foster.
Two cups of boiled ham ground fine, six hard boiled eggs'
•when cold separate whites from yolks and chop fine. Make
a thick cream sauce of two tablespoons of butter and four
.of flour: cook until smooth then add one pint of sweet milk;
when thick season with salt and pepper. Butter baking dish
putting in a layer of sauce first then add, in succession ham.
yolks of eggs, whites and top layer of sauce, dust over
with fine cracker crumbs and small pieces of butter. Bake
until brown about half an hour.— Mrs. Chas. Way.
CRUST— Two cups of flour, one teaspoon of salt, two tea-
spoons of baking powder, two tablespoons butter, one cup
of milk, pour over top of chicken.
GRAVY— Two tablespoons butter, three tablespoons of
flour, one cup of milk, three cups broth. -Mrs. Mary Gray
Two slices of veal about three-fourths inch thick, fasten
together with a tooth pick and stuff with any dressing de-
sired, place in skillet with one-half of a cup of butter; brown
on both sides with a quick fire, then cover and set back to
simmer for forty-five minutes to an hour. Mrs. A. E.
McKee, Spokane, Wash.
Finest Showroom and Largest Stock in
MERKLE & SONS.
410 South Adams Street.
Anything from a Collar Button to a Diamond Ring.
MAQUON STATE BANK.
Capital, Surplus and Profits, $42,000.00
Wm. Swigarl, President. D. S. Hartsook, V. Pres
J. E. Shearer, Cashier.
s - vBoard of Directors.^=3*
Nick Murphy. D. S. Hartsook
Wm, Swigart. Asa Rambo.
S. B. DAVIS GRANITE WORKS
No. 150 West Main St.
For all kinds of Cemetery work,
Makers, and Marble Garve Vaults.
Right at Your Door,
"Civilized man cannot live without cooks," says
the well-known poet. By that same token, what
would the people of this central western Illinois
territory do without The 0. T. Johnson Company
of Galesburg. We've been serving the public for
almost fifty years— and never better than now.
Residents of Maquon need take only a half hour's ride by
steam cars to enjoy the facilities of this splendid, metropoli-
tan store which provides everything to wear and everything
for the home. There is every satisfaction for those who do
their buying here.
2nd Floor Annex.
Criebel & Sons.
1 12- 1 14 North Adams St.
Oppsite Court House.
OUR SPECIAL CASH PRICES
For out of town customers are inducements for
you to buy your FURNITURE, RUGS, Etc here
BETTER FOOD FOR LESS MONEY.
Groceries are vouv biggest item of living expanses— hence you watch the cost c'osely^
You may have "tried to "cut the cost of living" in many ways and faded to hud a witifiiactc
'"Here is a way by which you can save one third of your grocery money each month and at the
same time have better food than you have ever had before.
Buv vour groceries at wholesale prices from our big pure food grocery department. When the
first sh'imnent arrives at vour home vou will be astounded at the saving you have made. You will
check over each item, compare our prices and duality with the prices you have been paying and
the goods you have been getting. We know you will be pleased. We know what has been the ex-
perience of thousands of others who are now our regular customers.
All our goods are absolutely pure and scrupulously clean.
Samwles of even- article we sell are tested in our laboratories to make sure that they are tnll\
up to our high standard of purity and wholesomeness. What other grocery stores exercise so
mneh care? Where else can vou he so thoroughly protected? Our groceries are always tresis 1 he
demands upon our grocery department are so heavy that goods never remain in stock long. For ex-
ample our sales run as high as thirty tons of rice a day, two car loads of prunes a day a car load
of raisins a dav. thousands ot pounds of coffee and tea daily ; no merchant ise remark long on our
shelves growing stale and collecting dirt and dust. Everything in covered, all goods are packed
and handled bv automatic machinerv and no human hands ever touches them. It space permitted,
we could give hundreds of reasons why you should buy your groceries here even if you did not
save a cent.
SEND FOR OUR BIG FREE GROCERY LIST.
Wpissueal rand new grocery list every two months. It will cost you nothing to write to us and
tell us to put your name on our books to receive each issue of this list, It will prov* a big "money
saver" for you.
REDUCE ALL YOUR EXPENSES IN THIS EASY PLEASANT WAY.
nvpr '1 000 000 satisfied customers fill every need from our big store. Why? Because they are
.rutins the'best and most satisfactory merchandise. From the leading merchants of the world we
Enrnnrffoods Therefore, it is the best that the market of the world affords that our customers
„At and besides thev save from 20 cents to 50 cents on every dollar's worth of goods they purch-
ase.' "How can you give such splendid values for so little money?" is the question we are asked
W^lmVevCTvthing from the sources of supply. We buy amounts so great that the figures would
astound von For instance, we buy and sell in one year 6 miles of baby carriages. 30 mi es ot bicv-
cle tires and enough "dash" to span the continent several times. This, of course, means low prioeF-
"l^k bottom" prices to us. Then we sell direct to you withouly one small, legitimate profit ad^ed.
flafetv is vours when vou buv from us. A. guarantee— a broad, liberal guarantee that takis away
the element of risk-is Vour safeguard. Here is how we eliminate the element of nsk-we guaran-
tee everv purohase will meet your every requirement. If for any reason it does not, we will make
anv exchange or alteration you wish or refund your money Furthermore we will repay you any
transportation charges you have had to pay. Fair, square dealing and satisfaction guaranteed is
and always has been our policy.
HERE ARE A FEW OF THE MANY SAYING OPPORTUNITIES WE OFFER
Paints Men's Fur Coats Circular and Drag Saws,
Pianos. Organs, Sewing Machines. Women's Fashion Book.
Trunks. Rooting. Gasoline Engines. Rain Coats, Rubber ('oafs. etc.
Vehicles. Furniture Cream Separators, Tombstones, and
Incubators, Building Material. Monume.i. s
Wall Paper. Stoves and Ranges. Men's Ready-Made Clothing,
Typewriters, Underwear Samples. Women's Furs,
Grocery List, Automobile Supplies. Dry Goods.
Feed Cookers, Bicycles— Motorcycles. Muslin Underwear,
Tank Heaters, Baby's Dress and Millinery.
Wire Fencing. Toilet, Men's Made-to-Order-
Carpets Rugs Women's Tailored Clothing
Building Plans, Suits Spring Fashion Book
SATISFACTION— OR MONEY REFUNDED
We have built up our big. successful business through the policy of always pleasing the custo-
mer. It you should order anything from us and the article does not please you for any reason— oi
even for no particular reason -return the article for satisfactory exchange or your money
MONTGOMERY WARD 8 CO.
li)TH ANDCAMl'HKI.I. STS. KANSAS CITY. CHICAGO AVE, BHIDGK, CHICAGO.
j. u £ono, ^m. m
HIGHLANDER, FAULKS & CO.
223 East Main St., GALESBURG, ILL.
H. S. COBB
Agent for old Reliable Insurance.
MRS. H. S. COBB
Repairing and Cleaning of Garments.
Before You Build A Fire
To do your cooking, you had better take an Insurance Policy in
the KNOX COUNTY MUTUAL FIRE AND LIGHTNING
INSURANCE COMPANY with
G. G. Shearer, Agt. MAQUON, ILL.
First Church of Christian Scientists. Edna Hughs first Reader,
Carrie Jones, Sec. Services 10 a. m.
METHODIST EPISCOPAL CHURCH.
Dr. U. Z. GILMER, Pastor.
Sunday School 10 a. m., Preaching service at 7:30 from Sent, to
April; at 11:00 a. m- and 7:30 p. m. from April to Sept. for 1912.
HORSESHOEING AND BLACKSMITHING
GENERAL REPAIR WORK
Neverslip Calks are just what the name indicates, they never slip.
Qalesburg Piano Co.
LARGEST STOCK LOWEST PRICES.
MAQUON DRUG CO., MAQUON. ILL.
Perfumery, Combs, Brushes, Fine Toilet Soaps, Shoulder
Braces, Books and Stationery, Glass, Putty, Paints,
Oils, Varnishes, Dye Stuffs, etc.
Phone 589 PEORIA, ILL.
Largest Retail Growers of Cut Flowers in Central ILL
Q. W. MARKS
V. fi. SMITH, THE TINKER.
DEALER IN PUMPS, ROOFING, SPOUTING,
AND ALL KIND OF ROOFING,
HOUSH & GAMPBELL.
MAQUON. - GALESBURG.
Meats and Groceries,
WE TRY TO PLEASE YOU.
Highest prices paid for country produce. Better
get prices before selling. It will pay you.
Housh & Campbell.
ABOUT THE MYSTIC WORKERS
OF THE WORLD,
ON NOV. 1st 1 Q I I $ MS, 000 ,000 Insurance in Force.
$3,000,000 paid in Benefits.
Maquon Lodge No 729 Assets $556,362.06.
Insurance for Men and Women at the same rate. El) BOWMAN, Sec
M. R. SCUDDER, Agt.
For the John Handcock Life and the AETNA Fire and Wind storm
Insurance Co., also Fruit Grower Nurseries. NEWARK, N. Y.
G. F. COWMAN
Shop North of First National Bank,
L. C. DAVIS
Calls answered day and night. Phone; Complete line connections.
DR. TRUITT, Specialist,
(Jives special attention to all Chronic Diseases. Answers calls in
town or country. Business strictly private. MAQUON.
Dr. 0. Clark Bailey,
All work guaranteed. Office over the drug store
C. F. MAPLE,
For School Stationery, Tablets, Pens, Pencils, Ink, Mucilage, at
POST OFFICE, MAQUON, ILL.
Flowers and Blooming Plants for all Occasions.
at 65 South Seminery St. and 65 Locust St.
White Glazed Terra Cotta
Grave And Lot Markers.
Durable as Granite, White Marble, Cheap as
In general use from COAST to COAST.
Send for Circular and price list. Made by
Albright & Lightcap,
DR. G. L. KNOWLES.
Direct Telephone Connections with all lines.
HURD & HURD
F. P. Hurd, Funeral Director and Embalmer.
Lidy Assistant. Complete line of Undertaking Goods.
Drop 'Phone No. 16- Maquon, 111.
CON MAHER, TONSORIALIST.
All work guaranteed satisfactory.
MAQUON, - ILLINOIS.
MISS MILDRED ALLEN.
Teacher of Piano. Student of Knox Conservatory. At Maquon
MAQUON HARNESS CO.
For the best in everything in the Harness and Horse Goods line.
Repairing neatly and promptly done.
Mrs. Mary Jones, Prop.
First-class service in every respecc.
Livery and Feed Stable
Good Turnouts for all Occasions at Reason-
Grain Dealer and Fire Insurance.
Swigart & Company.
Groceries, Tinware, Queensware.
EYE, EAR, NOSE AND~THROaT7"
Eyes Tested, Glasses Fitted.
Drs. Abbott & Bohanan,
602 South Adams St. Peoria. 111.
Maquon Office at Mr. Cobb's Residence. The fourth Friday of e
month. Examination, Consultation, Advice Free.
If you have trouble see us.
- f —
One copy del. to Cat. Div.
LIBRARY OF CONGRESS
llll III I
014 488 606 9 •
UA&ITY is the 1
kind of Clothing you should ins:
ist upon ifcei^:
ing. It is unwise, however to r
■ ose's ( #n^
judgement in such matters; even
# • 1
ing men of large experience <
thanks to the science of chemist
test that never fails. YOU may ]
ing here with every assurance
the highest quality.
•>£-i«!^^i' , ii^^ *^
Corner Alain K^Hii
Cherry Streets. ^/^Q^f^j^J
W m niid
«! Cherry Streets.
GALESBURG'S GREATEST CLOTHIERS.
M. A. Overs tree* , Arthur WainrJyht, Otis J.