The co° u r „ty SAVINGS BANK,
Cor. South and DeHart Sts., Morristown.
DEPOSITS, - "- $2,020,070.94
SURPLUS, -■■'..- - 202,887.69
ASSETS, _- = *_ 2,222,95863
HENRY W. MILLER, President
AURELIUS B. HULL, Vice-President
H. T. HULL, ^^^^ Secretary and Treasurer
Henry C. Pitney, Aurelius B. Hull, Henry W. Miller,
Dr. Chas. Y. Swan, Philip H. Hoffman, Paul Ifevere.
Philander B. Piersou, Eugene S. Burke. Guy Minton.
jtfSAFE DEPOSIT COMPANY,^*
Office and Vaults in Morris County Savings Bank
** Jt j* FIRE PROOF BUILDING
HENRY W. MILLEK, - President
AURELIUS B. HULL, - - - Vice President
H. T. HULL, - - - Secretary and Treasurer
CHARLES H. COHWIN, - - - Manager
Safe Deposit Department. ?,£&'£?»*•!* SS
the safekeeping of Investments, Insurance and Lile Policies,
Leases, Wills, Jewelry, Laces, &c.
StnrflCre npnarflTIPnt Spacious Vaults. Perfectly dry,
^lUIdgC UCpdrilUCill Fire Proof, Well Ventilated. For
storage under seal of silverware, packages, trunks and
Office Hours— 9 A. M. to 4 P. M. Saturdays, close at 12 M. •
MORRISTOWN, N. J.
L i brar y of Con-
iwi Copies Recfwed
JUL 27 1900
JUL 28 1900
Entered according to Act of Congress in the year
1900, by Vogt Bros., in the office of the Librarian of
Congress, at Washington.
FOR OYSTERS OR CLAMS ON HALF SHELL.
Mince very fine: two tablespoonfnls of shallots;
add one gill of good white wine vinegar; one
coffee spoonful of salt; a teaspoonful of fresh
pepper ground from the mill; a pinch of cayen-
ne pepper; and a tablespoonful of very fine
minced chives. Serve very cold.
MRS. BARD McVICKAR.
TELEPHONE NO 204.
i large tablespoon of heavy tomatoe catsup;
i teaspoon of Worcestershire ; pinch of salt and
pepper; 5 drops of tobasco; io drops of lime
juice; oysters for one person and their juice.
If too thin add a little more tomato catsup.
C. C. W.
MR. CHARLES A. LEWIS, OF NEW LONDON,
8 porgies, (or 6 lbs. of firm sea bass) heads
taken off and skinned, each cut into two pieces.
Take a half peck of onions sliced, half peck of
potatoes peeled and sliced thin, 8 ship biscuits,
(hard pilot bread) soaked only a few minutes in
cold water ; 2 lbs. of salt pork sliced thin. Fry
one -third of the onions (have thoroughly
browned but be careful not. to let them scorch,)
sliced thin with one-half of the pork. (This
may be done in the same pot you are going to
use), when done take them out and wash the
pot. Then put a layer of raw pork in the bot-
LADIES SHOE CLEANING PARLOR.
27 SOUTH STREET, Morristown, N. J.
Cor. the Park and Market Street, Morristown.
Telephone 171 B.
torn of the pot, then a layer of the pieces of fish
next, season well with salt, black and especial-
ly red pepper and ground cloves ; then some of
the potatoes ; then raw onions and pork ; then
some of the soaked biscuit. Repeat this process
until all your material is used up. Cover all
these with cold water, boil very slowly until the
potatoes are thoroughly cooked ; then add a
bottle of claret wine ; (put in plenty of wine as
the gravy is delicious). Let it come to a boil
after the wine is put in. You must not be
afraid of your salt, pepper and cloves, for the
higher seasoned the better and more palatable.
MRS. E. W. GAMBLE.
i pint of clams; small cup of milk; small
tablespoonful of flour; t egg; pepper and salt;
chop the clams fine; boil them half an hour in
their own liquor and as much water; then pour
in the milk. While boiling, stir in the flour,
salt and pepper; strain; and just before putting
in the tureen beat in the egg.
M. T. B.
H. ENSMINGER, ™™^ OR
^ Photographer, <£
CHILDREN'S PICTURES A SPECIALTY,
2 Doors from P. O. M W. Park Place.
Moderate Prices and Absolutely Good Work*
t£r* t2^* *2r* *2r*
Livery and Boarding,
19 Morris St., near the Park, Morristown.
Carriages ar ^ Coacljgs,
Single or Double, with careful drivers on order.
Emergency Calls Promptly Answered.
Telephone 17 A.
J. E. WELSH, Prop.
French Tomato Soup
i cup of water; i quart of tomatoes boiled
and strained; add a little sugar; a heaping- table-
spoonful of butter; pepper and salt; boil up and
serve with cubes of fried bread in tureen.
M. F. B.
One good sized carrot; one potato; little cel-
ery; one onion; cut in dice; few p?as; boil in
cup of water till cooked; add two quarts of
bouillon; let it come to a boil and serve.
MRS. WM. WH1TMORE GANNETT.
One can of corn, drained and chopped fine ;
i pint of milk; 2 quarts of boiling water; 2
tablespoonfuls of butter rolled in one of flour;
put the corn in the water and cook for an hour;
TELEPHONE 55 B
29 WASHINGTON STREET-
Angelo J. A Bennell,
Fish, Fruit, Vegetables,
Game and Dry Picked Poultry a
29 and 31 Washington St., Morristown, N. J.
ROBERT A. ELLIOTT,
Successor to Henry Fr apwell,
Landscapeing, Places Attended To.
13 Morris St., Morristown, N. J,
work through a colander; add salt and pepper
to taste and return to the fire; boil one minute
then stir in the 1) utter and flour; have the milk
scalded and when the butter is melted, add the
milk to the soup and stir one minute. This
soup can be made of any canned vegetable.
MRS. P. C. BARKER.
Bouillon or Beef Broth,
Put into a stock-pot 3 pounds of a shin of
beef; 1 pound of a knuckle of veal, and 3
quarts of water; skim as soon as the scum be-
gins to rise and until it ceases to appear; then
add salt; 2 carrots and the same quantity of
onions, leeks, and turnips; a little celery. Sim-
mer gently four hours; strain and serve.
MRS. P. C. BARKER.
Two quarts of Tomatoes, peeled and cut in
•^Caterer, Confectioner, Baker* ^
Weddings and Receptions supplied in distant
Ice Cream, Sherbets, Frozen Puddings,
All of superior quality, served promptly, in
g'ood style, conforming to the latest city
Wagon Delivery, morning and afternoon.
Telephone 118. Morristown, N. J.
jagT*7MIEW+F0IN ] l ! EI^
New York Cash Store,
Large Variety— DRESS GOODS,
Large Stock— CARPETS.
Excellent Assortment — RUGS.
Complete Stock— NOTIONS.
Splendid Variety— MATTING, OIL CLOTH
CARPETS AND RUGS CLEANED.
D. P. McCLELLAN, Morristown.
pieces ; one quart okra, cut small, both meas-
ured after being prepared ; one teacup of corn,
cut fine from the ear ; one teacup of lima beans.
Cut a chicken in pieces and fry brown with six
slices of good breakfast bacon ; one onion cut
fine. Put all together into the soup pot with
three quarts of water, salt and pepper. Let
boil an hour or hour and a half. Serve in soup
plates with well boiled and steamed rice.
MRS. V. B. KING.
Green Corn Soup. *
Take six well filled ears of tender green corn ;
'run a sharp knife down the rows, and split each
grain, then with the back of the knife, scraping
from the larg-e to the small end of the ear, press
out the pulp, leaving the hulls on the cob.
Break the cobs, if long, put them in cold water
sufficient to cover and boil half an hour. Strain
off the water which should be one pint. Put
this corn water on again, and when boiling add
the corn pulp and cook fifteen minutes, or un-
til the raw taste is destroyed. Rub through a
e^* 9$* t^* t£^*
SHOE * & <*
£r* t^* *£T*
Messrs, Headley & Romain
Invite you and friends to examine their stock of
SOROSIS SHOES AND OXFORDS,
for which they have secured the exlusive sale
Daintily shod are those who wear "SOROSIS."
Is filled exactly as ordered by the Doctor and brought
to us by the customer. We are never "just out " We
can supply precisely what yovi call for. Our prescrip-
tion clerks attend strictly to prescription business, and
the store clerks wait on trade. By keeping these de-
partments separate, public safety and convenience are
Let us fill your Prescriptions.
A Positive Cure for Headache and Neuralgia —
CEPH ALG1NE HEADACHE PILLS, 25c a Box.
Brown & O'Connell Drug Company r
No. i South Street, Morristown.
rather coarse colander ; add salt and a pint of
hot milk. If too thin add a little corn starch
and a little sugar if liked.
MRS. HENRY VV. VAN WAGENEN-
Put upper part of shin of beef on fire at 9 A.
M. Skim and watch while boiling. Atone o'clock
add 75 Okra, cut up in round slices and two
quarts of tomatoes peeled. Let this all boil to-
gether until one hour before dinner when take
out the bone and meat. Let the soup boil slow-
ly until just before 6:30 or 7 :oo o'clock dinner.
Salt and pepper to taste.
MISS A. L. WARD.
Boil the liquor, then put in the oysters and
scald them ; take them out and boil the liquor
EDITORS AND PROPRIETORS.
Contains all the latest State, County, Local and
Gives the Best Results to Advertisers.
Unexcelled Facilities for Book, Program and
Society Printing - .
18 Park Place, Long" Distance Telephone 295
Morristown, N. J.
Painter 1 and Decorator,
Before selecting your WALL PAPER call and see our
Spring Line, which is exclusive and from all the leading manu-
facturers at Prices that cannot be beat. Our aim is to please
our customers in both material and workmanship and all
orders will receive my prompt and personal attention.
Also a complete iine of
Curtain Poles and Window Shades
always in stock, or made to order. CALL UP 258A.
WILLIAM T- COGHLAN,
44 Washington Street, Morristown, N. J.
and strain it, put in the milk and boil it with
the liquor. A quart is enough with a hundred
oysters. Thicken it with 4 crackers rolled
fine; a 1-4 pound of butter. Put in -the oysters
only long enough to heat through, with cayenne
pepper to taste and mace.
MRS. HENRY SHAW.
The meat from 4 pounds of boiled lobster; 1
heaping tablespoonful of butter; 1 cup of
cream; 1 cup of milk; 1 even tablespoonful of
corn-starch; white pepper, cayenne pep-
per; put the milk and cream in a double boiler
over the fire, heat to boiling; mix the corn-
starch smooth with a little milk and stir into
the boiling milk. When the milk is well
thickened set the boiler on the side of the
range and stir in the lobster. Do not let it
boil after the lobster is put in. Season with
salt, white pepper and cayenne to taste.
William J. Kay,
(Successor to Kay Brothers.)
PRACTICAL Gas and
LUMBER, Steam Fitter.
Stoves and House Furnishing Goods, Slate
and Tin Roofing and General Tin and Sheet
Iron Worker. Heating' and Ventilating.
Steam and Hot Water Heaters. Exclusive
Agent for the latest L. A. Boynton's Furnaces
South-east Side of Park, Morristown, N. J.
OATS, FEED, | Manufacturer of
HAY, STRAW, £ SUPERB
BRAN and If WINTER WHEAT
FLOUR f FLOUR.
Becker Block, Morristown, N. J.
For a quart mould or twelve of the smallest
sized moulds use i 1-2 pounds of salmon; one
pint of cream; half a pint of stale bread'; 3-4
cupful of butter; half a cupful of mushrooms;
three teaspoonfuls of salt; half a teaspoonful of
pepper; a slight grating- of nutmeg; 4 eggs.
Cook the bread and cream together for ten
minutes; pound the salmon and mushrooms to
a paste, and then rub through a sieve; add the
seasoning when the mixture of bread and
cream is cold; add this and the butter to the
fish, and pound all together until thoroughly
blended, add the eggs, well beaten; put the
mixture into well buttered moulds; cover with
buttered paper; cook three quarters of an hour.
Serve with lobster or anchovy sauce.
MRS. P. C. BARKER.
Two quarts oysters and one tumbler warm
water ; pick them all over and strain liquor
on them and put them on the stove in a tin
THE JOHN H. SCHMIDT CO.,
Manufacturers and dealers in
Harness and Horse Furnishings
OF ALL KINDS.
BICYCLES AND SPORTING UOODS.
15 and 17 South St , Morristown, N. J.
long Distance Telephone No. 15.
Carriage Factories : Foot of Market St.
Bicycle Repair Shop entrance on Detiart St.
kettle and let them come to a boil ; then put
oysters into a stone jar and strain liquor into a
pan and add three-quarters of a tumbler of
vinegar, one teaspoonful of whole cloves, one
teaspoonful whole peppercorns, one teaspoon-
ful whole allspice, one teaspoonful salt, a few
leaves of mace. Then boil liquor again and
pour over the oysters.
MRS. A. G. HACKSTAFF.
25 Oysters, simmer five or six minutes, cover
with French dressing, mostly oil, put on the
ice two hours, pour off dressing and chop and
mix with chopped celery and mayonaise. ■
MRS. GRINNELL WILLIS.
Minced Oysters on Toast.
One dozen oysters, (fifteen if small), one tea-
♦#1. D. LYON,^
Jew 7 elen
We want your repairing.
Our growing list of repairs proves
We can and will please you in
substantial and finished work.
Fine Jewelry, best selections al-
ways in stock.
3 HcAlpin Block.
Nezvark Telephone 3192.
Kapa-Kota Hair Tonic
and ©/ \6)
328 Broad Street,
Newark, N. J.
Morristown — Tuesdays and Thursdays.
spoonful of butter, yolks of two egg*, half cup
of cream, salt and pepper. Dry the oysters,
then mince ; melt the butter, add oysters, pep-
per and salt. Beat the yolks with the cream
and stir into the oysters. This ought to be
quite thick.. If the eggs do not make it thick
enough, thicken with a little flour and butter.
Serve on toast very hot. Almost enough for
MRS. E. G. AMES.
Lobster Cutlets or Chops.
3 lbs. lobster ; 2 teaspoons finely chopped
parsley; 1 tea spoon onion juice ; quarter lb.
butter; 1 heaping table spoon of flour; 1 large
cup of cream ; 2 raw eggs. Take the meat of
the boiled lobster, chop very fine ; mix parsley
and onion with the meat; season to taste with
salt and red pepper; rub butter and flour in a
double sauce pan, when smooth and melted add
the cream and the well beaten eggs ; stir gently
until smooth and the consistency of thin custard;
put in meat and let come to a boil. When cold
shape as cutlets or chops, dip in ogg and crumbs;
FISH, OYSTERS, CLAMS.
GAME OF ALL ORDERS FOR
IN SEASON. Attended To.
No. 3 SOUTH STREET, Morristown.
Telephone Call 309 a.
H. H. FA1RCH1LD. C. C, OLIVER.
Pairct]ild & Oliver,
Steam, Hot Water and Hot Air Heating,
Tinning, Roofing, &c.
Stoves, Ranges and Furnaces, and House Furnishing Goods.
No. 1 Becker Block, 78 Park Place.
Telephone Call 198. Morristown, N. J.
fry in basket. When done stick the small end
of each claw in the end of chop.
Sauce for Lobster Chops. — i pint cream, in
which put a piece of onion, size of nutmeg-;
when cream comes to a boil, add one dessert
spoon of flour rubbed with one tablespoonful of
butter, salt and pepper to taste; take out onion
Lobster a la Newburs:.
2 lbs. Lobster (chicken), boil 8 minutes;
shred, put butter in spider; lobster, salt and
pepper; 5 spoonfuls sherry; cook 3 minutes;
beat three yolks light; add half pint cream,
pour over; stir until it begins to thicken.
MRS S. C. WINSHIP.
Lobster a la Newburg.
1 can lobster; 1 pint cream; 1 tablespoonful
GEORGE E. VGORHEES,
m0rri8t0wn, n. j.
Hardware and Iron Merchant,
Seeds and Fertilizers,
Constantly on hand an extensive stock of the best
goods manufrctuied — comprising all kinds of
BOOTS, SHOES and SLIPPERS
For Lodies, Gentlemen, Children, Misses and Boys.
In fact everything in the line of the trade
AT MODERATE PRICES.
Especial attention is called to our ENGLISH WALKING BOOTS
McClenahan & Lemon,
Twenty-third Street and Fourth Avenue, New York.
Young Men's Christian Association Building.
of butter; i tahlespoonful of flour; yolks of
two eggs; i wine glass of sherry; salt and pep-
per.' The lobster must be taken from the can,
all liquor poured off and boned, discarded two
or three hours before dressing. Make a dres-
sing of the flour, butter and cream: season; add
lobster, then wine; and just before serving, the
beaten yolks; one yolk will answer.
MRS. CHARLES BLACK.
Ingredients : Pigs faces, some of the skin,
and trimmings; any part not needed for other
purposes; one of the livers or more. To each
pound of meat allow i quart of water; i even
tablespoonful of sage; 2 even tablespoonfuls of
coarse white Indian meal; 1-2 even teaspoonful
of salt; 1-2 even teaspoonful of black pepper;
1 even teaspoonful of basil; 1 even teaspoonful
of parsley. Mode : Boil the meat until very
tender, simmering very slowly. Boil one of
the livers separately and throw away the
water in which it is boiled. Put all the meat
ALEX. BENNELL & CO.
MORRISTOWN, NEW JERSEY.
Dr. Ji. £. OBMUy,
SuUll^ l j -
through a sausage cutter. Then add to the
liquor in which it was boiled; season with the
above proportion of spice and herbs. Thicken
with given amount of white Indian meal. Let
it boil well; stir well; and pour into pans to
cool. It must be boiled with the meal for five
or six hours, until thick enough to be quite stiff
when cold. Slice and fry brown in 'a little
MRS. A. B. FROST.
Boil half a cup of rice in one quart of boiling
salted water for fifteen minutes and drain it;
put the rice in a double boiler with one pint
of milk; cook ten minutes; add the yolks of
four or six eggs with four or six tablespoon-
fuls of powdered sugar and one tablespoonful of
butter; cook five minutes and set away to cool;
add half a teaspoonful of vanilla or lemon; half
an hour before serving beat the whites of the eggs
stiff and cut them lightly into the cooked
mixture ; bake in a buttered pudding dish half
an hour; serve at once with a creamy sauce.
MRS. W. H. PECKHAM.
Wines and Liquors,
9, 10 and 1! McALPIN BLOCK,
TELEPHONE 103, ® 3 * MORRISTOWN.
ESTABLISHED 1873. TELEPHONE 211.
John D. Collins,
MASON WORK done in all its Branches.
Stone, Brick Work and Plastering.
All Kinds of Jobbing Promptly Attended To.
Residence ami Office -25 MILLER ST., Morristown
Personal Attention Given to All Work.
Take half cup cold boiled fish well beaten and free
from bones; one thick slice of stale bread (crust
cut off) boiled in one pint milk one tablespoon
butter and two eggs beaten light together with
a fork; add one grated onion, salt and pepper
and some chopped parsely; pour in form and
bake for 45 minutes; setting the form in a pan
of water to prevent curdling; serve with sauce
made with 1 cup milk put over to boil; 1 tea-
spoonful butter and 1 teaspoonful flour mixed
smooth together; add to milk stirring constant-
ly, season with salt, pepper and little nutmeg.
MRS. WILLIAM H. MACY, 11.
Roast or boil two chickens, when cold take
skin off them ; chop very fine and put aside,
put in a sauce-pan 1-2 pound of good butter;
1-4 pound of flour, let flour and butter be well
mixed but do not let it brown; when thorough-
Edw. R. Armstrong,
TELEPHONE CALL 217.
Bank St., below Ann St., Morristown, N. J.
>Shaving and Hair Dressings
Washington Street, & Morristown, N. J.
ly mixed add i quart of milk or cream and let
it boil until consistency of a thick sauce; then
throw in chopped chicken ; put in 2 yolks of eggs,
salt, pepper and nutmeg, mix all well, then
take it out in a vessel to cool, when cold roll
in the shape of a pear, or as you fancy, bread
them by dipping in eggs and roll in cracker
dust; fry in hot lard and serve.
MRS. J. H. BERRET.
One chicken boiled and diced, one quart
cream, half lb. butter, three eggs, five truffles,
half tumbler of sherry. Heat the cream. Eggs
boiled hard, the yolks worked in the wine, then
add to cream and butter melted and the truffles.
MRS. S. C. WINSHIP.
Coal i Wood
P 0. LOCK BOX 135.
Telephone Call 131 A. Momsto-wn, N. J.
/ J !
Lrls ^md Lm^
7i/b 5 Ssufh fff
tar^ ^te^ km*f
f k* W a
Boil one cup of rice in slightly salted water.
When tender drain thoroughly ; add to it when
hot one rounded teaspoon ful of butter, two
tablespoonfuls of sugar, yolk of one egg. Whip
the mixture thoroughly with silver spoon or
fork. When cold, make into balls ; press four
stoned raisins into the centre of the balls, cone
shape. Coat with egg- and bread crumbs and
fry in deep smoking fat. Serve with hard
Hard Sauce-Cream i tablespoonful of butter,
3 tablespoonfuls fine sugar, half teaspoonful va-
nilla, make into small balls. Place in ice box.
Afterwards around the croquettes on the dish.
MRS. HENRY C. PITNEY, Jr.
Four eggs; one cup of milk; salt and pep-
per to taste; eight tablespoons grated cheese;
pour into timbal cups and put cups in pan of
hot water. Bake twenty minutes.
MRS. WM. Y\ T HITMORE GANNETT.
H. B. Andrew's
PAUL PLACE, Cor. WASHINGTON ST
Morristown, N. J.
Specialties — Pictures, Picture Frames, Ar-
tists' Materials, Music, Periodicals.
Soak one pair of Sweetbreads two hours in
salt and water, changing' water twice, then par-
Stew one pound mushrooms in a little water
and teaspoonful of salt until done. Take one
tablespoonful of butter; melt in saucepan, add
two tablespoonfuls of flour; add mushrooms and
their liquid, season with pepper, add sweet-
breads having cut them in small squares, two
truffles chopped fine with their liquid, stir all
and boil for five minutes.
Beat eight eggs light, scramble them and
stir them hard while cooking; season; when
done beat them until smooth and creamy, put
them in a hot buttered ring mould, let them
stand on range five minutes, turn out on platter
and pour the mushroom and sweetbread mix-
ture in the centre and serve hot.
MRS. A. O. DEAN.
Mrs. Carlisle says : A tablespoon of strong-
coffee put in the gravy of melted butter, pep-
Henry C. Pitney, President.
Robert D. Foote, Vice-Pres.
Lewis D. Kay, Cashier.
MORRISTOWN, N. J.
+ + +
+ + +
Henry C. Pitney, Robert D. Foote,
B. K. Stickle, P. B. Pierson,
Frederick Nishwitz, Calvin D. Smith,
John B. Byram.
per and salt, and poured over a beefsteak gives
it a delicious flavor and colors the gravy brown.
MRS. SAMUEL C. WINSHIP.
A Russian Dish.
Make a fine soft hash of chicken, turkey or
veal; moisten with cream, thickened with a lit-
tle flour and butter and well seasoned. Bake a
large griddle cake the size of a dinner plate,
of either buckwheat, flannel or rice cake bat-
ter; spread one of these cakes with a layer of
hash, another cake, another layer of meat and
so on until you have four or five layers, having
cake on top ; send to table very hot ; cut as you
would a layer cake, pour over each piece, as it
is served, a cream sauce.
3 lbs. raw beef chopped as fine as possible
GEO. C. SMITH,
33 Washington Street,
Morristown, N. J.
Dr. John J. Cattanach,
Late of James S. Cattanach & Sons, Veterinary
Surgeons, New York City.
Office — Room 5,
Telephone 79 B,
with a piece of suet the size of an egg; season
with one even teaspoonful of salt; two even
teaspoonfuls of black pepper; one teaspoonful
sweet marjoram; one tablespoonful of onion
juice; butter size of walnut; one cup fine bread
crumbs and the yolks of two eggs; mix well,
mould into oblong loaf and bake i 1-2 hours,
basting very often.
Sauce* — One tablespoonful of butter and one
of flour stirred until brown; add one half pint
of stock, salt and pepper and one tablespoonful
Worcestershire sauce ; a few chopped mush-
rooms; add this mixture to gravy in pan care-
fully skimmed of all grease ; a tablespoonful of
sherry is an improvement.
Cold Meat Dressed.
Chop fine any sort of cold meat with piece
of suet size of an egg; add pepper and salt,
one chopped onion; one slice of bread, soaked
in a little milk, one ounce butter and two well
beaten eggs; stir all together gently for fifteen
C. W. Ennis & Co.,
Yard and Office :
OPPO, D., L. & W. DEPOT,
Morristown, N. J.
Phillips & Day
A Specialty. Paints, Oils, Seeds, Agricul-
tural implements, Safes, Scales'
Fishing Tackle, &c.
Park Place, Near Post Office, Morristown.
minutes; turn into a well buttered mould and
bake until brown; turn out and serve hot.
MRS. GEORGE H. CHAD WELL.
Ragout of Beef.
Cut cold beef from bone, put in covered pot
with one can of tomatoes; one onion fried
brown in butter; i dozen allspice; one carrot
chopped fine; one cup of soup stock; keep on
back of range and let simmer slowly four hours.
Serve hot on platter.
MRS. S. C. WINSHIP.
Parboil 3 small onions; cut up 3 pts. toma-
toes, add onions cut fine: 1 1-2 cups of bread
crumbs; 1 dessertspoonful salt and 1 small
teaspoon ful black pepper; stir together and
simmer at least one hour, longer the better;
-Me YP* DYKE4- 44-WI^E, #-*■
Real Estate and
City and Country Property for Sale and
to L«>t. Entire Charge Taken of Sales in
City or Country.
15 Bank Street,
Livery, Boarding, <j£
i2* i0& %£* t&&
Sale and Exchange Stables*
fcT* %fi* £** t£* t£% t£v
Horses Clipped by Power Machine.
Telephone 218. Morristown, N. J.
just before serving stir in the yolks of six eggs
well beaten and 4 even tablespoonfuls of but-
ter; boil up once to cook eggs; this makes a
delicious vegetable or strained, a good sauce.
Gilsey House Stewed Potatoes.
Cut raw potatoes in small dice all the same
size; put into a double kettle, just cover them
with cold milk. Stand on back of range
where they will simmer; stir occasionally. If
milk boils down so as to uncover potatoes add
enough milk to just cover. When potatoes be-
come waxy and taste thoroughly cooked, add
pepper, salt and butter, and serve. They
should take an hour or an hour and a half to
GEORGE M. ALLEN.
Grate fresh corn; allow 1 1-2 eggs for each
cup of corn, with a tablespoon of milk or
cream; beat eggs well ; add corn slowly, beat-
Wine and Spirit Merchant,
Cor. Elm and Morris Streets.
Morristown, N. J.
No Second Grade Goods. Always the
Best and guaranteed as represented.
Give me a trial. Orders solicited and
promptly delivered free of charge.
Telephone No. 28.
■®m JEWELERS, t&u
937 and 939 B^OjZDZ'^oj-
ing very hard; salt to taste; stir in cream and
thicken with just enough flour to hold together,
scant tablespoon for every egg; fry as any
fritters. In winter the canned kornlet may be
MRS. P. B P1ERSON.
Breakfast Dish— Mrs Carlisle's Disguised Ham.
Grate one pound cold boiled ham, some fat.
Season with mace, cloves ; beat the yolks of
five egg>, (soft-boiled) and mix with the ham ;
spread over slices of browned toast, battered
while hot. Brush surface with the whites of
eggs and brown.
MRS. SAMUEL C. WINSHIP.
t Onion cut fine and browned in butter, a
large cup of tomato sauce, that has been boiled
down and strained, boil the onion, tomato and
a cup of good stock tog-ether for 20 minutes,
then add a large cupful of well cleaned rice.
Let all cook slowly together till the rice is suf-
MADINON AVENUE DAIRY.
nilk and Cream*
The best of Feed used. Healthy Cows,
And Clean Milk.
Telephone 8 B.
South Side the Park,
ficiently soft, then add 1-2 cup of grated Par-
mesan cheese, a piece of butter and a pinch of
saffron, enough to color it a light yellow, mix
well and serve. This is best served with
minced or stewed meat of any kind.
MRS. SAMUEL C. WINSIIIP.
Pat 3 egg? in a sauce-pan of boiling water,
keep it a half hour on the range, but do not
allow it to boil. Place the eggs in cold water
for five minutes, then remove shells. Cut the
whites in thin slices, rub the yolks through a
exirse sieve, mix lightly together and put in
escalop dish; pour over the sauce, cover with
bread crumbs and cook 15 minutes in a hot
SAUCE — r cup of milk, generous tablespoon-
ful of butter, teaspoonful of flour, half tea-
spoonful of salt, quarter teaspoonful of pepper.
When the butter is melted put in the flour,
stir till smooth and frothy, draw the pan back
from the fire, stir in gradually the cold milk,
add salt and pepper and boil up once.
F. SCHRAUDENBACH, "^S^V,
VW SEE PIANO WITH MANDOLIN ATTACHMENT. ^M%
Cut the cabbage fine ; put on salt and let
stand until dressing: is done. Dressing— Cream,
a little sugar; little vinegar and melted butter,
which let come to a boil, then put in cabbage
and let it remain for a few minutes. The dres-
sing- must be sufficient to naif cover the cabbage.
MRS. GEORGE F. STONE.
2 small heads, wash and wilt in tepid water,
small onion sliced and 3 hot boiled potatoes, 1
slice bacon fried, bacon in bits, add vinegar to
bacon grease, add salt and pepper and when
hot pour over salad.
MRS. SAMUEL C. WINSHIP,
2 cucumbers; 2 tomatoes; 2 bananas; 2
oranges; 2 onions (perhaps less); 5 hard boiled
eggs; 5 teaspoonfuls of green tea; 2 heads of
lettuce; French dressing with the yolk of two
eggs (raw). This makes enough Salade for ten
MRS. GEORGE WALKER JENKINS.
DR. CARLTON L DOBBINS,
5 and 7 South Street,
^ . mmm ^ , /«• »r *^ im* L^ L- L
ft O USE FTTTUfISJ£IWG
J\Tp. 16 W~3.sh.ivi.gz on Bttssz,
J/Torrisicivn, Jf. J.
Cream Dressing 1 for Salad.
i cup of cream, sour or sweet; yolks of two
eg-gs; 1-2 teaspoonful of mustard mixed with two
of vinegar; 2 teaspoonfuls of sugar, mix these to-
gether, boil until they begin to thicken, stir-
ring constantly, then take from the fire and add
salt and peppsr; when cold oil may be added.
1 cup flour; 1 cup cheese, very full; 1 tea-
spoonful lard and butter mixed, salt and red
pepper; make into pastry; roll out very thin;
cut in fingers and put in oven until brown.
MRS. SAMUEL V. HOFFMAN.
Grate a large tea cup full of cheese or cut it
in thin slices; beat one egg and add to it, with
half a teacupful of milk; bake until brown.
MRS. GEORGE H. CHADWELL.
Mayonnaise of Salmon with Aspic Jelly
Remove the bones from 2 lbs. of Salmon;
cut into slices; place them in a fish kettle, cover
over with boiling fish broth ; add a small
quantity of salt, then move the fish kettle to the
Thos. Mai ley,
OFFICE : NO. 8 SOUTH STREET,
Morristown, N. J.
None but the best mechanics employed.
side of the fire and boil for ten minutes; when
cooked take out the fish and Leave till cold ; turn
a border of aspic jelly on a dish and fill the cen-
tre with alternate layers of Mayonnaise and the
slices of Salmon finishing - with the Mayonnaise,
MRS, JOHN I. WATERBURY.
4 eggs; i tablespoonful of butter; i teacupful
of grated cheese; salt and cayenne pepper;
melt the butter in a sauce-pan or chafing dish;
add cheese; eggs (previously beaten) and sea-
soning; stir briskly until thick; then serve im-
mediately on buttered toast, with curls of crisp
bacon around it. This makes one portion each
for eight persons.
MRS. E. G. AMES.
Mix one cup of pastry flour with, one-half
cup of butter and wet with ice water until a
paste is formed that can be handled without
adding flour. Roll into a sheet one-quarter of
an inch thick and spread with grated rich
American cheese. Fold the sheet carefully
from end to end, sprinkle again but less liber-
ally than before with the grated cheese, roll
gRO OKS BR OTHERS .
Broadway, Cor. 22nd St,
NEW YORK CITY.
MAKERS OF FINE CLOTHING FOR
MEN, BOYS AND CHILDREN,
FOR OVER 80 YEARS.
GARMENTS FOR EVERY OCCASION—
work or play -indoors or out.
Special attention given to the making up
of knitted fronts for golf vests.
Lack of space precludes details; our book-
let covers all and illustrates much; its mis-
sion is to suggest.
carefully and cut into strips one-quarter of an
inch in thickness. Place in tins that have been
dipped in ice water, and bake in a quick oven
until they are a delicate brown. A tiny bit of
cayenne pepper may be added to the cheese be-
fore sprinkling it on the paste.
MRS. H. W. BUXTON.*
Bohemian Club Cheese.
Mash one pound of cheese to a smooth paste;
add two tablespoons of melted butter; three
tablespoons of vinegar; four tablespoons of
Worcestershire. Use on thin crackers.
c, c. w.
Cheese Cake Pie
One pint of mixed cheese, one- quarter lb. of
butter, eight eggs, juice and rind grated of one
large lemon. Beat butter, sugar and lemon to-
gether, then add the yolks of eggs. Beat again
and add the beaten whites.
MRS. J. LOWRIE BELL.
Prepare first a white sauce by cooking to-
gether i tablespoonful of butter and i of
flour, when these are thoroughly blended, add
a generous half cup of milk, stir until
FIFTIETH STREET AND FIFTH AVENUE,
NEW YORK CITY
CHARLES L. WETHERBEE, Prop.
The arrangement of apartments is par-
ticularly desirable for families wishing to
live in the city during the winter months
at a quiet and homelike hotel.
thick and smooth, then add 4 tablespoonfuls of
grated cheese; salt and pepper to taste. Take
from the rlre and beat ■into the mixture the
well whipped yolks of two eggs, and last the
stiffened whites of three eggs. These must be
stirred in gently. Turn at once into a well
buttered pudding dish, and bake to a golden
brown in a hot oven. The souffle will puff up
to twice its original size, and must be eaten as
soon as removed from the fire.
MRS. CHARLES MELLON.
i 1-2 Cups grated American cheese 1 Table-
spoonful flour. 1-2 Teaspoonful salt, pinch
red pepper. Whites of 3 eggs beaten stiff.
Mix all together, roll in egg and cracker
dust. Fry in deep boiling lard, and place on
brown paper to drain.
MRS. PHILIP CURTIS.
1-4 of a cup of corn starch, one pint of milk,
1-4' of a cup of sugar, the beaten whites of two
eggs, cook twenty minutes. Flavor to taste,
put to cool in a mould ring, fill the center with
lemon jelly and serve with boiled custard pour-
ed around the corn starch ring.
MRS. W. E. BAILEY.
A POSTAL CARD WILL DO IT.
This is the season of the year when most
people have their WATCHES, CLOCKS, &c.
put in Older for the summer season. Drop
us a postal card and we will call at your
house for anything that you wish done in
this line. Silverware straightened, repaired
and replated in the best possible manner.
All charges as low as consistent with first-
J S. H^LL,
South Side the Park, nr. Market St., Morristovvn
Special attention given to
PICTURES OF CHILDREN,
COPIES OF OIL PAINTINGS,
COPIES OF DAGUERREOTYPES,
Stir into a pint of boiling* milk, three even
tablespoonsf ul of flour and one even tablespoon-
ful of corn starch made into a paste with cold
milk ; add a piece of batter the size of an egg.
Beat four eggs separately and stir into the milk
when a little cool. Put the dish into another of
boiling- water and bake about half an hour.
The Sauce — One cup powdered sugar, half
cup of butter, two eggs, one wine glass of
sherry. All beaten together for ten minutes.
Then stand on the fire and let come to a boil,
stirring all the time.
II. R. KING.
Put an inch deep of brown sugar in a deep
dish and half a tablespoonful of butter cut in
small pieces ; then make a rich pie crust. Line
a deep dish, let some of the crust fall over the
sides so as to cover the pudding ; fill the dish
with sliced apples, sprinkle with sugar, flavor
with lemon or vanilla. Bake until you think
the apples are cooked.
MRS. ROBERT C. VVALSK.
One cup of prunes, chopped fine ; whites of
Pruden & Burke,
*Z7 — — — ^^— — — — — ^ ^— ™
ALL COAL UNDER COVER AND DE-
Orders through Lock Box 168, or
Telephone Calls Promptly Filled,
Office, 17 Park Place— 43 A.
Yard, Oppo. Ridgedale Ave., Morris St. 43 B.
Residence, E. W. Pruden, 47 Western Ave.
Residence, E. S. Burke, 20 Franklin St., 43 P.
five eggs well beaten ; one "cup of powdered
sugar, sifted. Mix all lightly and earefully
together. Bake in a hot oven until slightly
brown. Serve with whipped cream.
MRS. ROBERT (\ WALSH.
Six ounces of suet, chopped fine ; four ounces
of bread grated fine ; four ounces of sugar ;
four ounces of citron, cut fine ; four eggs, leav-
ing out the whites of two ; one breakfast cup
of milk, in which boil one stick of cinnamon,
one tea cup of figs cut fine, mix well together.
Put in a well buttered mould and boil four
hours. Serve w T ith wine sauce.
MRS. C. H. DUYCKINCK.
Indian Pudding 1 .
Take two quarts of milk, put one quart on to
boil. Put into the other quart, one coffee cup
of yellow Indian meal, stir until it becomes
smooth, add a little salt, sugar and molasses to
taste, also ginger, cinnamon and allspice. Put
in two cups of stoned raisins, half lb. suet,
chopped very fine, also four beaten eggs. Stir
all in the boiling milk, until it becomes thick,
taking care that it does not burn. Butter your
First National Bank,
MORRISTOWN, N. J.
CHARTERED IN 1865.
Capital, $100 s 000.
THEO. LITTLE, President.
GUY MINTON. Vice President,
JOSEPH H. VANDOREN, Cashier.
Phanet C. Barker, Win. W. Cook, Theo Litt'e,
Jon W. Roberts, James A. Blair, Chas. W. Ennis,
David PL McAlpin, Frank Turnbull, Melvin S. Condit,
Francis S. Hoj't, Guy Minton," Jos. H. VanDoren,
Interest allowed on Deposits of $100 and
upwards, subject to draft, at the rate of
THEEE PEE CENT, per annum,
from date of deposit, until .
pudding dish, pour in your mixture, and bake
MRS. C. H. DUYCK1NCK.
i Pint milk, 1-2 cup grated chocolate, dissolve
chocolate in part of milk, add it to the other
half boiling", add to that yolks of 3 egg-s, 3 ta-
blespoons sugar, flavor with vanilla, salt, stir in
whites beaten and sweetened, put in cups and
MRS. SAMUEL C. WINSHIP.
Steamed Fruit Pudding.
1 cup of raisins, chopped fine; 1 cup of mo-
lasses; 1 cup of sweet milk; 2 1-2 cups of flour;
2-3 cup of suet, chopped; 1 teaspoonful of soda
added last dissolved in a little boiling water.
Serve with either wine sauce or butter and
sugar beaten together.
MRS. E. G. AMES.
Philadelphia Corn Pudding.
1 Dozen ears corn, score and scrape off; 3
eggs, 1 tea cup sugar, 1-2 teaspoon salt, 1 cup
of milk, put into pie dish and pieces of butter
over the top, bake about 3-4 of an hour; if corn
is dry add more milk.
MRS GRINNELL WILLIS.
JUST THE THING
FOR THIS SEASON AT
TT. tT. DAVIS,
Manfacturer and Importer of
GRANITE AND MARBLE
20-24 MORRIS STREET,
Two and a half cup.-; of flour, one cup chopped
suet, large cup chopped raisins and currants,
one cup of molasses, one cup of milk, half tea-
spoonful of nutmeg, half teaspoonful of cinna-
mon, quarter teaspoonful of cloves, teaspoon-
ful of soda, half teaspoonful of salt. Sift spices,
soda and salt with the flour, then add suet mix-
ing thoroughly. Then add fruit also mixing
thoroughly. Stir molasses and milk together,
and pour into the dry mixture. Stir well, put
into a greased mould, and steam for three
hours. Different sauces are used, according to
MRS. FRANK MARSH.
Four eggs beaten separately; 5 tablespoon-
fuls of flour; 1 pinch of salt; 1 big cup of milk;
add flour to yolks, stir milk and last stir in
whites, which have been whipped to a stiff
froth ; add three small boxes of blackberries
and bake three-quarters of an hour; serve with
butter and sugar or a hard sauce.
MRS. R. H. KISSEL.
i 1-2 pts. milk, or half cream ; 7 eggs; 2 des-
ONLY BY USING THE BEST PRE-
OUR GROCERIES are only the best
Telephone 244 f. 20 MARKET ST.
AND HIGH GLASS
6 and 7 PARK PLACE, Morristown, N. J.
6 9 .
sertspoonfuls brand}-, 2 glasses of wine; 1 tea-
spoonful of vanilla; 1-2 box Cox's gelatine ; 3-4
lbs. of sponge cake; make a good custard with
the yolks of cogs well "beaten, and 5 tablespoons
of sugar; add the gelatine dissolved in a little
water and flavor with vanilla; when cold stir in
brandy and wine; nave ready a quart mould,
dip it in water, fill the pattern at the bottom with
custard, let it get firm enough to hold a layer
of sponge cake, with strawberry preserves
spread on top, rill the mould up with these al-
ternate layers of cake and preserves; then pour
on the custard, letting the cake absorb all "it
will, and keeping the mould full; turn out
when firm, ornament with wine jelly, or not, as
you please, and serve with cream. This is a
very good dessert and repays one for the little
trouble it costs in making.
PI 11111 Pudding.
1 lb. sugar; 1 lb. bread; 1 lb. currants; 1 lb.
raisins; 1-4 lb. citron; 10 eggs; a little suet if
you like; 1 wine glass of brandy; 1 nutmeg;
boil five hours.
Make 12 rich baking powder biscuits; when
Thatcher & Pantaenius,
(Successors to J. Thatcher.)
SOUTH STREET, Cor. DeHART,
Morristown, N. J.
p. O. Pox 35.
ready and while hot Split and butter them; put
between each biscuit chopped strawberries (this
will take about i quart of berries) ; have ready
the following sauce : i cup of butter, 2 cups of
granulated sugar; 1 quart of strawberries,
mashed; beat the butter and sugar together
very smoothly; then add the mashed berries,
mixing thoroughly into the sauce; pour this
over the biscuits after they are arranged on the
dish in which they are to be served.
MRS. E. G. AMES.
6 pounds of raisins (scalded) ; 1 lb. citron
shaved thin; 1-2 lb dried currants; 2 coffee cups
of butter; 6 .eggs; 1 cup black molasses; 1-2
lb. dark brown sugar; r teaspoon cinnamon; 1
teaspoon ground cloves; 1 nutmeg; 1 large
teaspoonful soda dissolved in a little boiling-
water ; 1 tumbler of brandy ; 1 tumbler of sher-
ry; enough flour to hold, baked in a slow oven
two or three hours. This allows for a six quart
MRS. WILLIAM WATTS.
1-4 pound flour; 1-4 pound sugar; dissolve in
one cup milk; add a pinch of salt and a small
Foot we a
bUOco AND WEAR WcLL.
j£Ejm TJL SMITjz,
South St., cor. Totrh 'Place,
Jrforriszoum, J[f. J*
piece of butter; stir over fire without stopping-
seven minutes; add two cups grated chocolate;
yolks of five eggs; add well -beaten whites of
live eggs; pour all into a pudding dish; smooth
over top. Bake thirty minutes in a mild oven.
MRS. WM. WHITMORE GANNETT.
i qt. of Whortleberries; 3 pts. flour; r tea-
spoon of salt; 1 teaspoon of cinnamon; 1 tea-
spoon of cloves; 1 teaspoon of soda dissolved in
one tablespoon of water; 1 pt. molasses not
quite full; put soda, dissolved into molasses;
beat it up, put spices and salt into the flour;
then molasses into flour and beat all together;
then put in berries; take a large cloth sprinkled
with flour for pudding-, tie tight, leaving room
for pudding to swell. Put sauce in bottom of
pot. Cover the pudding in pot with w r ater, re-
plenishing if necessary. Boil 2 1-2 hours.
MRS. F. W. MERRELL.
Rub or brush ■ all the down off fine ripe
peaches ; prick well with a fork ; sprinkle
thickly with sugar, adding a little lemon juice,
-McTRUSTvCOn PAN Y,*
CAPITAL ) pv
SURPLUS - $825,000. LJEPOSITS $2,279,000.
PAYS 3 PER CENT. Interest on all
accounts of $ioo and upwards
subject to check.
ISSUES LETTERS OF CREDIT ON
BROWN BROS. & CO., J. P- MORGAN & CO-
THOS- COOK & SON, KOUNT2E BROS.,
MUNROE & CO., GUARANTY TRUST CO..
US MTG &TRUST CO., AN D OTH ER BAN KERS
e — AT THEIR RATES. — a
Foreign Drafts. Internationa! Cheques .
Executes Financial Trusts of Every Description.
Samuel Freeman, President,
Aurelius B. Hull, Vice President,
VV. W. Cutler, 2nd Vice President.
J NO. H. B. Cor I ell, Sec'y and Treas.,
H. A. VanGilder, Asst.Sec'v & Treas.
Charles F. Cutler, Gustav E. Kissel Paul Revere,
Willard W Cutler, Luther Kouutze, Walter G. Oakman
Frederic Cromwell, Rich'd A. McCurdy, D. Willis James,
Samuel Freeman, H. McK. Twombly, George G. Haven,
Patrick Farrelly, James A. Webb, Wra J Sewell,
Aurelius B. Hull, G G. Frelinghuysen, Henry F. Taylor.
if liked, and bake in a slow oven until fruit and
syrup are quite rich.
MISS J. E. DODGE.
Hickory Nut Cake.
i 1-2 cups of sugar; 1-2 cup of butter; 2 cups
of flour; 3-4 cup of milk; 1 cup of nut meats,
chopped; whites of 4 eggs; 1 teaspoonful of
cream of tartar; 1-2 teaspoonful of soda. Bake in
MRS. HENRY W. VAN WAGENEN.
1 pt. milk; 1 pt. flour, sift before measuring;
3 eggs; 1 teaspoonful salt; beat eggs well; add
milk and salt; pour on dry mixture by degrees
and beat thoroughly; bake three-quarters of an
hour in heated earthen cups. Serve at once with
hard wine sauce.
R. L. H.
Take 1-2 lb. soda to 3 pts. water and put in a
kettle; when it boils put in a few of the peaches
and boil one minute; put them in ice water,
rub off the skins and leave in ice water until
you have 7 lbs; use .5 1-4 lbs. granulated sugar
and scant quart of water to make a syrup for 7
^WILLIAM R HIBLER,^
*s* ^Poultry and Game in Season. «M^
CAPONS AND OTHER DELICACIES.
CORNED AND SMOKED MEATS.
lbs. of fruit; cook the peaches until you can
put a straw through them; boil down the syrup,
and for 2 cups syrup add one cup best white
brandy; fill jars half full of fruit and fill with
syrup, making the quantity of syrup fill the
jars for each 7 lbs. of fruit; one basket of
peaches weighs from 19 to 22 lbs.
MRS. WILLIAM H. MACY, 11.
Chocolate Blanc Mange.
Dissolve one. half box of gelatine in one quart
of milk by heating slowly. When gelatine is
dissolved, add one heaping cupful of granulated
sugar and a scant cupful of grated chocolate.
Boil for about fifteen minutes briskly, then add
half a teaspoonful of vanilla. Stand pan in
cold water and when cool beat with an egg-
beater for five minutes. This will make the
blanc mange very light. Pour into a mould
MRS. PIERRE J. SMITH.
One pound of flour, three-quarters lb. of
butter, yolk of an egg, tumbler of ice water.
Mix half the butter in the flour; beat the egg
and add the water ; then moisten the flour and
butter with it ; roll out thin, and Hake with
Crosby & Hill,
Dry Goods, Fancy Goods,
HcALPIN BLOCK, Morristown, N. J
C. S. JENSEN,
STEAM DYEING AND CLEANING
Ladies' and Gent's Garments, Dyed, Clean-
ed and Pressed.
Curtains, Blankets, Lace and Kid Gloves.
Gent's Suits a Specialty.
21 Market street, Morristown, N. J-
one-third of the re naming butter ; fold four
times, and roll again, and proceed as before
until rolled three times.
MRS. J. LOWRIE BELL.
One cup or half lb. raisins and one-quarter
lb. citron, chopped me. Put in a bowl and add
grated peel and juice of one lemon, one egg
and one cup of sugar. Make a rich pie crust,
cut out round pieces with the top of a quart
pail ; lay a tablespc onful of the filling on one
half of the round and press the other half down
well with the fingers. Put in the oven and bake
a light brown.
MRS. THEODORE LITTLE.
Make dressing of 4 eggs, beaten light; butter
size of an egg; 6 ta )lespoonf uls of vinegar; 1-2
tablespoon mustard 1 teaspoonful salt, steam,
stirring constantly; thin with cream or milk,
oil may be used to thin with if one wishes it
richer; get small finger rolls split and spread
with butter; put in thin slices of cucumber;
spread with a little Iressing over them, put to-
gether and tie with a bit of baby ribbon.
MRS. WILLIAM E. STIGER,
WHOLESALE AND RETAIL DEALERS IN
Poultry, Game and Meat Delicacies,
Orders for Extras Promptly Filled.
NO. 3 SOUTH STREET,
Telephone Call 125b. Morristown, N. J.
F. E. DOUGLAS,
Telephone 242 F.
Baggage Called For and Delivered.
Office at John R. Runyon's Stationery store.
Morristown, N. J.
A NEW ENGLAND RECIPE.
One quart of sweet milk; a small cup of pul-
verized sugar; half a teaspoonful of soda; three
eggs; corn meal enough for a thin batter; stir
into the milk enough meal to make a thin bat-
ter;- then add the well beaten yolks of the eggs,
sugar and soda; lastly the whites beaten very
light. Bake in a long tin pan in a good oven.
Cut in squares and serve hot.
Caramel Ice Cream.
i 1-2 pint milk; i pint cream; i cup sugar;
i ta.blespoonful flour; 2 eggs; pinch of salt; 1
scant teaspoonful vanilla; another cup of granu-
lated sugar, browned; scald the milk and add
the flour; cook 20 minutes; add the browned
sugar, the caramel 'and the eggs, etc. ; when
cool add the cream and vanilla.
E. D. COGHILL.
Peel and cut into small pieces three or four
choice and very ripe peaches (White Heaths
are good) so that when done there will be a
cupful. Put them into a bowl, with half a cup
^Greenwood & DeCoster^
Estimates Cheerfully Given,
Jobbing 1 Promptly Attended To*
P. O. BOX 37. Shop on Spring Street.
Morristown, N. J.
Agent for Baker's Bedside Table.
7 South St. Morristown. Tel. 255 A.
GIVE HIM A CALL.
of powdered sugar and the white of one egg.
Beat with a fork for half an hour, when it will
be a thick, perfectly smooth, velvety cream,
with a delightful peach flavor, and may be eat-
en— ad libitum — by an invalid.
MARY A. BOLAND.
One juicy ripe pineapple peeled and grated;
juice and peel of one lemon; i pound of sugar; i
pint of water or a little less ; sprinkle the sugar
over the pineapple and let it stand one hour, then
mash all together; strain out the syrup through
a hair sieve, add the water and freeze.
MRS. P. C. BARKER.
Coffee lee Cream.
Two cups granulated sugar; 4 eggs, beaten
separately; 1 pint of cream; 1 pint of milk; 1
cup of clear strong coffee, made of 1 cupful of
ground coffee and 2 cups of cold water; must
be cool when mixed; mix all together, the
whites of eggs last and freeze.
MRS. V. B. KING.
Caramel Ice Cream.
Boil one pint of milk in a double bo> 1 er;
thicken with two spoonfuls of flour dissolved in
a little cold milk; while this is cooking beat up
^Stationer and Engraver^
Wholesale and Retail Dealer in
SPORTING and PHOTOGRAPHIC GOODS,
COLUflBIA, HARTFORD, STORMER
and PENNANT BICYCLES and SUNDRIES
Zonophones and Records for sale or rent.
Eastman Kodaks, Films, Paper, &c. ,
.^OBELL TYFEWEITBFS, , ">
Telephone 187 A, McALPiN BLOCK, Morristown.
tj. G. Ell111]ell,
SCHOOL and OFFICE SUPPLIES,
GAMES,. HOME AMUSEMENTS
Picture Frame Hanufacturers.
*A* CARDS EMGRAYED, ^
11 South Street, Telephone 288 B.
two eggs with one small cup of sugar, pour on
this the hot mixture beating it all the time;
strain this back into the double boiler and
a few minutes longer, then put in a small sauce-
pan 1-2 cup of sugar and stir this over the fire
until it melts and becomes brown; stir this into
the custard while it is still hot; when cold add
this custard to one pint of whipped cream and
One pint of cream, about a tablespoo nful of
gelatine, 1-2 cup powdered sugar, 1 teaspoonful
of vanilla. While whipping the cream skim off
the froth and put on a sieve which is placed
over dish, set in a pan of ice. The thin cream
which runs through pour back and whip again.
Do this until all the cream is frothy. The
cream must be kept cold. Take about a table
spoonful of gelatine and pour over it just
enough cold water to cover it; after it has lain a
half hour add enough boiling water to dissolve
it (about a half a cupful.) Have this ready and
cool when the cream is whipped. Into the
whipped cream put half cup of powdered sugar,
a teaspoonful of vanilla, and lastly the gelatine
Manufacturer of and Dealer in
Carriages, - Sleighs,
Etc., Etc., Etc.
REPAIRING in all its Branches.
97 South Street, Oppo. Elm Street,
Morris town, N. J.
William H. Meslar,
STEAM AND HOT WATER HEATING.
JOBBING in all its Branches. Tin and
Slate Booting, House Furnishings, Parlor
Stoves, Eanges, Hot Air Furnaces.
25 Washington St. Telephone 21 B.
strained through a fine sieve. Line a mould
with lady fingers and pour in the cream. Set
on the ice until needed.
MRS. C. D. M. COLE.
One and a quarter lb. of sugar, half lb. but-
ter, eight eggs, one nutmeg, flour to roll out,
fry in hot lard.
2-3 Cup of butter, i 1-2 cup of sugar, 1 cup
of milk, 4 eggs, 3 teaspoons baking powder, 1
teaspoon salt, nutmeg, flour to roll out.
Even off two cups of flour, put in a bowl.
Put on top of the flour one cup of molasses,
two tablespoonfuls of butter, dissolved a little.
One teaspoonful of ginger, one egg beaten up.
All this on top of flour, stir thoroughly.' Take
one teaspoonful of soda dissolved in a cup of
hot water poured over the very last. Stir
well. It will' be very thin.
MRS. ALBERT FILLMORE HYDE.
Columbus litre, M 76th St
Sixth $uenue at 51st Street
Makers of Fine Bread, Breakfast and
Dinner Rolls, Pastry, Ice Creams and
Bonbons and Chocolates of exquisite
flavor and rich material.
Catering for Afternoon Teas, Wed-
dings and Receptions.
HENRY D. SGHENCK,
Carpenter and Cabinet Worker,
Steel Ceilings and
Special Attention Paid to the Repairing and
Shop : Rear of 20 Washington St. ( Telephone 46- A
Residence : 8 Harrison St. ( Telephone 46 B
Morristown, N. J.
One pound butter, 1 1-4 brown sugar,
roll sugar smoothly, beat sugar and butter to
cream, dissolve 1-2 teaspoonful of soda in a
wine glass and a half of milk or cream, 5
eggs beaten separately; mix whites with yolks
and stir into the butter; nutmeg, 1 teaspoonful
cinnamon, 2 1-2 pounds of flour; roll out and
One pint of bread dough, one cupful of sugar,
1-4 cupful of butter, 2 eggs well beaten. Beat
all with heavy wire beater until smooth, add
grated rind of one lemon, pour it into a shal-
low pan ; when light sprinkle the top with gran-
ulated sugar, dust over a little cinnamon and
chopped nuts or fruit, press them into the cake
without spoiling the texture and bake in a mod-
erate oven thirty minutes.
MRS. W. E BAILEY.
One lb. flour, one lb. sugar, one lb. fruit —
raisins, currants and citron ; three-quarters of a
lb. of butter, 6 eggs, one small teacup of cream,
one wine glass of brandy or sherry wine. Beat
WHY IS BECAUSE
J. E. PARKER HE^j^»
the popular AL WAYS
ALMOND )*-' 7 .
And in fact every desirable Dish in which
to properly serve the various Delica-
cacies of this Book.
John K. Boniface,
FISH, OYSTERS, GAME,
Soft Crabs, Half Shell Clams and Oys-
ters, Hot House Products and other Deli-
cacies a Specialty.
10 South St,, Morristown.
Telephone 52 b.
sugar and butter together, put in eggs well
beaten together, cream, then the fruit well
dredged in flour. Last the brandy or wine and
bake at least one hour.
MRS. HENRY W. MILLER.
2 cups of granulated sugar; i cup of butter;
i cup of sweet milk; 4 eggs beaten light;- 1
small nutmeg; 2 teaspoonf uls of cream of tartar;
1 teaspoonful of soda (even) ; first mix butter
to a cream, then add sugar, mixing thoroughly;
slowly add the milk in which the soda has been
dissolved; then add eggs; 1 teacup of flour with
cream of tartar mixed through it. Add nutmeg,
add flour enough to make a very soft dough.
These should be rolled out, half an inch thick,
cut round and take out centre. This rule will
take three pounds of lard for boiling. Please
remember that there is as. much secret in boil-
ing crullers as in having a good receipt. The
lard must be very hot; drop the crullers in care-
• fully, and turn immediately, thus preventing
the fat from soaking in the dough. When tak-
ing out crullers place them on a plate with a
piece of brown paper. When cool sift powdered
sugar over them on each side. These are de-
licious if the receipt is carried out.
^Real Estate and Insurance^
^|Agency r |^
FARRELLY BUILDING, SOUTH ST*,
REAL ESTATE— Theodore Ayers <& Son,
INSURANCE— John B. Ayers.
Telephone 185 A.
E. Q. & J. -W. LACEY,
INTERIORS AND LANDSCAPE
VIEWING, GROUPS, &c.
Miniatures on Ivory and Porcelain.
Photographs tinted and colored in water
colors, or finished in Monochrome. De-
veloping, Printing, Enlarging.
Telephone Call 380.
" Bllr^oineister ,, Cake.
Four cents compressed yeast cake dissolved
in a teaspoon of warm water. Half pound of
flour; half pint of milk; set to rise for i 1-2
hours. Then half pound butter; three-eighth's
pound of sugar; rub to a cream; six eggs stir-
red in one at a time; mix with risen dough and
half pound of flour; put in form and let rise
one and a half hours. The success of this cake is
the labor given to it. It must be beaten up
with the hand. To be eaten with coffee only.
MRS. HERMAN BEHR.
Chocolate Layer Cake,
5 e g'g" s . 2 cups of powdered sugar, t cup of
butter, 1 cup milk and water, 2 1-2 cups flour
well sifted; 1 teaspoonful of baking powder in
flour, 2 whites of eggs beaten stiff; bake in 3
pans. For filling. — 1-2 cake Baker's chocolate,
1-2 cup of powdered sugar, 2 teaspoon fuls of
vanilla, whites of 3 eggs beaten stiff.
H. R. KING.
Home Hade Cookies.
1 cup and 1-2 powdered sugar, 1-2 cup butter,
4 e gg' s i 2 cups flour, 2 teaspoons of baking
powder. Roll as thin as possible; watch care-
fully while baking in hot oven five minutes.
MRS. THOS. W. CAULDWELL.
Peter JL Kain,
Fine Upholstering and Mattress
French Polishing and Renovating.
-FULL LINE OP-
Furniture, Baby Carriages, Go-Carts, Etc.
16 Park Place, Morristown, N. J.
F. A. Trowbridge & Co.,
BECKER BLOCK, Morristown.
■f | SOLD.
Also a Complete Line of
Sporting and Athletic Goods,
BASE BALL, GOLF AND TENNIS*
CAMERAS AND SUPPLIES.
i cup of molasses, i cup of sugar, i cup of
cold tea, 1-2 cup of butter, 1-2 cup of lard (bet-
ter all butter), 2 eggs, 2 teaspoonfuls of soda.
Flour enough to make a stiff batter. Bake in
.MRS. W. H. PECKHAM.
Beat one cup of butter to a cream ; add grad-
ually two cups of sugar and the beaten yolks of
three eggs with the grated rind and juice of a
lemon ; fold in the whites of three eggs beaten
until dry ; then add flour to make a stiff dough
with beaten white of egg ; sprinkle with coarse
granulated sugar, candied fruit and chopped
nuts. Bake in a slow oven.
MISS KATHERINE CHAMBERS.
3 cups of sugar; 1 cup of butter; 1 cup of
milk; 4 cups of flour; 1 teaspoonful of salera-
tus; 5 eggs; juice and grated rind of 1 lemon;
cream, sugar and butter, beat in the milk; tnen
the lemon; then the eggs; add the flour gradu-
ally last; then saleratus dissolved in a little
hot water; beat the cake thoroughly.
M. T. B.
Willis H. Button,
Locksmith 1 Electrician,
stearns, rii rvr I f*^
28 and 30 Market St., Morristown.
" Made from the Bean."
COCOA and CHOCOLATE
Pure ! Healthful ! Strengthening !
Sold at our stores and by Grocers every-
Half cup of butter, cream very soft ; throw
in three unbeaten eggs, one cup of sugar, three-
quarters cup of milk and water, two scant cups
of flour, and one heaping spoonful of baking
powder. Mix well.
Filling- — Two small packages of sweet choco-
late, broken up in small pieces. Put on the fire
to soften with enough water to cover. Take a
small cup of milk, one egg and a cup of granu-
lated sugar ; beat together and mix with the
melted chocolate. Boil for five minutes, then
beat in this mixture a cup and a half of con-
fectioner's sugar. Flavor with vanilla.
MRS. C. H. DUYCKINCK.
One half pound of nuts; 1-2 pound sugar;
five eggs; 1 tablepoon flour; grate the nuts;
beat whites of eggs well; add flour; beat yolks
of eggs and sugar together; mix all well; grease
well the cake tin. Bake slowly.
MRS. WM. WHITMORE GANNETT.
One bowl Indian meal, one bowl rye flour,
one bowl sour milk, one large cup molasses,
one teaspoonful soda, one tablespoonful salt;
Richard Oliver & Bloomfield.
Jewelers and Goldsmiths
Diamonds and Fine
3 a Haiden Lane. New York.
Percy R. Oliver. Robert M. Davis.
steam two and one half hours, and bake from
twenty minutes to one half hour, depending
upon heat of oven.
MRS. GROVER CLEVELAND
One half yeast cake; i pint of water;
1-2 teaspoonful of salt; a piece of butter the
size of an egg: stir about as stiff as bread-
sponge, after it has raised stir the sponge again
and put it in small pans for a half hour to raise
again; then bake; sugar may be added if de-
To five lbs. of fruit add four lbs. of brown
sugar, one pint of vinegar, two tablespoonfuls
of cinnamon, one and a half tablespoonsf uls of
cloves. Boil about one and a half hours or
longer, if preferred thick.
MRS. E. G. AMES.
Small Cucumber Pickles.
i gallon vinegar, 8 tablespoons of salt, 3 table-
spoons black pepper, boil salt and pepper in the
vinegar. Then mix with a little cold vinegar 2
tablespoons currie powder, 2 tablespoons corn-
DIRECTORS: TELEPHONE CALL NO. 24-
H. M. Dalrymple, HPl*^. --^^ )^-_^-
Geo. H Dalrymple, | RQ J^S£~
Thos. F. Welsh, «^_*_ ^-^^Tv^"^-
F. H. LUTTERLOH. .J* ^ .J& ~^^
Lumber, Timber, Cement, Lime
Scranton and (~* f\ A I
Fire Place and Kindling Wood.
House Trim, Sash, Doors, Blinds, Mouldings,
Stone Steps, Sills, Flagging, Curbing, Drain Tile and
CUT STONE A SPECIALTY.
Yards and Office— 57 to 63 Elm St. Morristown
starch, 8 tablespoons ground mustard. Pour
this mixture into the hot vinegar, stir until it
thickens, then while hot pour it over the cu-
cumbers. This will cover 300 tiny cucumbers,
and they will be good to use as soon as cold.
MRS. P. B. P1ERSON.
Take a pint and a half cider vinegar ; add
half teacupful of salt, two roots of horseradish,
cut in pieces : half teacup of black and white
mustard seed, mixed ; two teaspoonfuls of black
pepper, two red peppers, chopped without the
seeds ; three green peppers, chopped fine ; one
oz. celery seed, one onion, cut fine ; one tea-
spoonful ground cloves, one teaspoonful ground
mace, two teaspoonfuls ground cinnamon, one
teacup sugar. When this is ready peel half a
peck of ripe tomatoes, cut in small pieces and
drop into the vinegar. Do not heat the vinegar.
MRS. A. G. HACK STAFF.
Sweet Tomato Pickles
AVash, slice and put the tomatoes in a porce-
lain kettle ; cover them with water which is
salted a little. Boil until they begin to look
Samuel F. Beach,
Carriages, Wagons, Sleighs, &c.
Trimming and Repairing a Specialty.
57 Market street, Morristown, N. J.
S. M. TOMS.
CARPENTER AND BUILDER.
Jobbing. Best Work at Short Notice.
Orders by mail promptly attended to.
Shop and Kesidence : Atno avenue, Corner
clear, then take them out on a platter and let
them drain well. Allow nearly a half pound of
sugar to a pound of tomatoes. To ten pounds
of tomatoes take a pint and a half ot vinegar
and two tablespoonfuls of each of the spices —
cloves, cinnamon and allspice. Put all the
ingredients together and boil for a few minutes,
then put in a stone jar and leave uncovered to
cool. If the syrup is too thin after standing
overnight, turn it off and boil it down — let it
get cold before turning it back on the tomatoes.
MRS. R. H. THOMAS.
12 large tomatoes (skinned), 6 onions, 6
green peppers, ail chopped very fine. Put in
kettle and boil until thoroughly done, with 2
cups of vinegar added, then add one tablespoon
of cloves, two of nutmeg, two of allspice, two
cinnamon and a cup of brown sugar, stir gen-
tly, boil five minutes and bottle. This makes
two large bottles with a little over to try.
MRS. SAMUEL C. WINSHIP
Crab Apple Jelly.
Wash the fruit clean, put in a kettle, cover
Harvey J. Genung,
J. 'HENRY JOHNSON & CO.
Hoffman Building, Morristown, N. J.
Office 251 A.
Residence 251 B.
Telephone 357 A.
Abram A. Burns,
Personal Attention iU\eu to all
68 Madison street, Morristown, N. J.
with water and boil until thoroughly cooked;
then pour into a sieve with a piece of cheese
cloth in it and let it drain through slowly with-
out pressing- the fruit; for each pint of this
liquid allow one pound of sugar; then boil for
twenty minutes or half an hour.
MRS. R. H. KISSEL.
White Lemon Pie.
One cup of sugar; 2 cups of boiling water;
1 tablespoonful of corn-starch; the juice of 2
lemons; mixed with the syrup; when the mix-
ture is sufficiently cooked add the beaten
whites of 3 eggs; put in a pie-crust which has
been baked and brown in the oven.
MRS. P. C. BARKER.
Maple Sugar Candy.
Break into very small bits a pound of Maple
sugar and stir it into a cup of cream and one of
milk mixed. Turn into the brazier and boil,
stirring all the time to prevent scorching, until
a little hardens in cold water. Now beat into
the candy as many hickorynut kernels as it will
take, and then turn out to cool. This may
not look so pretty as smooth candy that can be
Benjamin J. Crane,
Real Estate and Insurance,
Trust Company Building,
Morristown and Suburban Property of all
kinds, for sale, rent or exchange. Money
to loan on Bond and Mortgage. Convey-
ancer and Notary Public. Representing
First- Class Fire Insurance Companies.
Telephone 286 f. Morristown.
m^iTiirw w^»g|i^^*!HM. w-' . . i -v -
J. Frank Lindsley, Editor and Proprietor.
PUBLISHED FRIDAYS, * $2.00 per Annum.
A good Advertising Medium. Local and
BOOK AND COMMERCIAL WORK,
LITHOGRAPHING and BOOK BINDING
35 Washington St., Telephone 31., Morristown,
cut into neat squares, but it makes up in pala-
tableness for what it may lack in appearance.
A. N. H.
One cup of grated chocolate, one cup of mo-
lasses, one cup of brown sugar, one-half cup of
milk, piece of butter size of an egg. Flavor to
MISS KATHER1NE CHAMBERS.
4 Cups sugar (granulated), i cup cream, 6
squares Baker's chocolate, i tablespoonful butter,
2 teaspoonfuls vanilla; melt butter then add cho-
colate; when melted add cream and sugar; boil
from 15 to 20 minutes, add vanilla and beat
hard for a few minutes.
MRS. WALTER S. POOR.
Artillery Cherry Bounce.
Take 1 quart murillo cherries, 1 quart wild
cherries, 1 pound loaf sugar, 1 gallon best
whiskey, the cracked pits of 1 pint cherries,
Mix, cook, seal. Shake daily for 3 months.
MRS. MASOX YOUNG.
KA i\ U w l!L
Fruits and Vegetables, Fresh
Milk, Butter, Eggs and Sweet
Cream from our own farm.
Pot-Cheese antl Buttermilk.
No. 14 South street, Morristown, N. J.
Telephone 197 B.
ESTABLISHED 1838- .#&. TELEPHONE 300
A LIVE LOCAL PAPER.
ENGRAVERS, BOOK BINDERS,
MORRISTOWN, N. J.
Banner Building, 12 Washington Street.
PUBLISHERS OF THE
^"MORRISTOWN COOK BOOK.'\*
Tear sonno oranges carefully into segments.
Make a loop of thread in the middle of each
segment. Melt six oz. sugar in a saucepan with
a scant gill of water. Boil, and when a thick
syrup is formed, dip each segment* in it and
hang- it up to dry. When the coating of sugar is
stiff", dip again and hang up to dry until you
MRS. MA SOX YOUNG.
Two tablespoons butter; i tablespoon flour;
1-2 cup milk; yolks of 3 eggs-; r cup of grated
cheese; the white of 3 egg>, beaten to froth; 1
saltspoon salt: a few dashes cayenne pepper;
cook the butter and Hour together, then add
milk, then the grated eheese and yolks of eggs;
then salt and pepper; last stir in the whites of
eggs; put this in dish and bake 25 minutes in
MRS. P. 13 P1ERSON.
JUL 27 1900
With GAS at 15c. per 100 cubic feet
everyone should have a Gas Range.
With Gas at 17 1-2C. per 100 cubic feet
no one need be without Gas Light.
A DISCOUNT of 5c. per r.ooo feet allowed
on all bills paid before the 15th of the current
It excels everything else for LIGHTING,
COOKING AND HEATING.
NO DIRT, NO DANGEROUS OIL CAN, NO ODOR.
THE MORRIST OWN
GAS LIGHT CO.,
39 SOUTH STREET.
HENRY W. riiLLER, President.
PHILANDER B. PIERSON, Vice=President.
JAHES R. V00RHEE5, Sec'y & Treas.
GEORGE H. BROWN, Superintendent.
[jgip For information regarding the setting
of GAS RANGES or other appliances please
call at the office.
% ; S. ; Mil's
Horristown, N. J.
LIBRARY OF CONGRESS
When Preparing the
Delicacies of 014 489 4418
The Morristown Cook Book,
PURE POCONO * ^
<£ ^ MOUNTAIN ICE.
President -JOHN B. VREELAND,
Vice-President-E. LeCLERC VOQT,
Treasurer-JOHN B. BYPAM,
Secretary- LOUIS A. VOGT.
Office Tel. 237 A. Gen'l Man. Residence Tel. 237 B.
The POCONO ICE COMPANY,
Deal EXCLUSIVELY, Wholesale and Retail in
Pocono Mountain Ice.
F, ELWOOD LEONARD, General Manager,
Offices : Rooms 1, 2 and 3 Sullivan Building,
Park Fiace and Market St., Morristown.
IW^ Orders by mail or telephone receive
LIBRARY OF CONGRESS
014 489 441 8