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l\xe &i 



Have Ix'c 
utmost cart 
to ordinary 
them a ren( 


Class ___L l^1tS 
Book M<MoS 





tury with the 

ire superior 

y and general 

e gained for 

Jennings" Fruit Coloring can he used in coloring Cakes, Ices, 
Creams, Comfits and other articles as one may fancy. It is ])er- 
fectly safe to um' in any quantity desired. Jennings' Flavoring 
Extracts are sold bv all reliable Grocers. 



•prI\\y[liD ^ ^ rirflS.MUTH, 

Wlien your c!)ol<ing isdone, andyou are ready for calling, call at 

i. H>. rlopi^ii^s' H'^Qircl Ol. j|;^r)aprr)acy, 

For your Perfumery and Toilet Aidicles. Fine Stationery. I^ox 

rai)er. iS:c. l*ure si)ices for cooking: guaranteed the best. 

1)0 not forget: always go to the 

Tln-ird. Street :E=±:La.rrr:La-C37-- 




C^Gippcts, vf^pocl^ei'y and iolassware,. 

F^i^ic^^^ L^o^^^. 


28 WE8TK1IX Ave., MUSlvE(r()X. ^[IC'll. 

D. M. Sbever fe Co., 
^^R\' (®00D5 

A X D 



er Whx^ 

^icslepr) ui\/<z.r)uc. ar)cl Occoi^d Olpcef, 



To all niotlu'is who buy 



caiLD^ls'^ D^?:^^im:iRT: 



Immense Clothing and Tailoring 

Opeka Building, 


acob e^sor) o \ o.^ 



«P='E>OI.A.]_^ I^IP^E^Q. 


Fishing- Tacldc. 
liasc Hall (ioods. 
()l)tical (roods. 
Supijlies and 

Spoi'l ing' (ioods 

4' i o\\^r)er ^ j:Tardwar(j ? Lc^*" 



Three Thousand Gallons Used in Muskegon this Year. 

Doo'ts, 'p)as\i, l\0Ti, S,a\\s, Cotia^^e, 

(SrccKssoKs TO H. X. Powkll c^ Co.) 

Tht're arc a great iiiniiy ditfcrciit 


ill llic irarkot, but probably none having a larger sale or wliicli 
gives more satisfaction than the ■•PX'HO" I^owder. manufac- 
tured by the Si'kxcku P. 1!. Co.. of Chicago. 'I'iie •■ECHO"' is 
put ui) ill cans containing 11 lbs., and retails at -■"> cents jiei- can . 

A priu{ei)b lH)U:^ekeeper will ii)^i^b oi) I^avii^o ['\)(^^ Echo. 
J>^^1<: y^c^x^xx- l^x'ocit^r' fox- it 

J^. ^vV. .^NNIS, 



♦ I — 






I * 

3SB I_.a,:i^e Street- 

1 t)e iVlu^ke6oi) Look Hook 




(;OMI>tl,El) HY 



lEC 2618C, 

1895. -^^iar-ii^i^^y^ 

The pK.lits of this book will be usi'd toward tin- liiiiUlint;- of Ilic "" 

^^ First IJiiijtist Cluircli. 

^ t^r-ice, 5S1.00. 

A ropy of litis liook will bo iimilod to siiiyoiio on focfipt of pficc. Aildrcss. 
Mks. li. 1,. TiJOTT, SS W. Wcbslor Ave, Muskegon. Mich. 



John F, Murdock & Co,, 

G^opiicr o WGsferr) e/lv'c. ar)a Jc||epsor) Ol, 


Invite tlic attcnlioii of llic pulilic to their large and 
well assort (m1 stock of 




I _L. ( 




3bot$ and $lxD_e$, 

(uS, 70 .-.dJ 72 \\rEST WESTKJ^N AVl^NUE, 



Wo insiy li\t' without piiuti-.\ , iiiiisii' or art; 
Wo may live witliout ooiiscieiiue, and live without heart ; 
Wo luny live witliout IriciKis, we may lix-e Avitliout hooks: 
But oivili/.ort iiuui ciimiot li\'o witliout oooks. 


Thcro are already coiiiuli'ss nmiiluMs of cook books, and IIh- 
nmulK'i'uuisU'oiit iiiiic to inci'i-ast.' as act'iiiiiulatt'd human rxpcii- 
oiicc foreshadows a itMiuiiciiu'iit for Ihcni. Tfic iirt'sciit vohiinc 
is a coinijihition of fonimhis furnished by some of tiie iiiaiiy good 
ctK)k.s in Muskejion. Tlie receipts iiave be(Mt tested by the ladies 
whose names are subscrilied to tlie same. i>y the exeirise of 
forethought, and tiir proper combination of mateiiais. very ex- 
celU'iit meals can tie preliaicd witli far greater I'conomy titan 
wliere no heed is ]iaid to the ju'oportion of compoiiiuis. There is 
no department in life wiiere tlie laws of chemist i\ are so signifi- 
cant as in the culinary. The great (luestion invdlving iiealth is 
not so much what shall we eat. as how shall it be cooked y 

Decide as far as po.ssible the night before what shall consti- 
tute the viands for the following day: by observing this rule 
much time can lie saved. Veasl max be used instead of baking 
powder. Have material for soups on hand. Many desserts can 
be prepared the day before. Proi)er judgment must be exercised, 
or food will not contain "very element of nntriment it otlier- 
wise would, however good the cook book, (rood judgment, in 
this direction can only be aci|uii'ed through exiierience. To 
greatly facilitate the actpiisit ion of which is t he oliject of this 

Contained herein aic iii>l nict ions i hat will enable any ordinarily 
capable housewife to prei)are for her own family, or guests, a 
delicious breakfast, luncheon or dinner. We liave endeavored 
to make these formulas explicit and jiiactical. so that any one 
can follow them, feeling assured of profitable and liapp.v results. 

The comijilers of this little work avail themselves of the 
present seemingly suitable occasion lo extend their sincere 
thanks to all wlio have kindl\ icndeicd i hem \ahial>l(' as->istancc 
ill itspreparaii(;ii. 


liread 11 

Soups 22 

Oysters 2S 

:Meats 30 

Eggs 42 

Vegetables 44 

Fish 52 

l^evevages 5(i 

Puddings (il 

Pies 71 

Pastry 77 

Salads 78 

Weights and ^Measures 82 

Cookies 83 

I )()Uglinuts 85 

jNlolasscs Cakes 87 

Cake 90 

Creams and Ices 104 

Jellies 107 

Preserves 109 

Candies 113 

Pickles 11« 

Miscellaneous 124 




Ai_)d all Ii)sbrun)ei)l-s Perlainin^ bo bbe OpKcal BusiDes:?. 

=^^^^^^^4.. j<iJ^i^P^Sfe_ ?]y(>s Icsti'd tni' Spt'ctacles 

^ ^ ^^^^ ^^^ COST. 


Artificial Eyes Inserted Without Pain. 

Spex Jind P]ye (xlasscs al all prices. 

Oculi-^ls' rrr^n'iptidiis Filletl Pi'diniJlly. 



D r^ T^T G O I S T S , 

J. W. MfCiiACKEX's Neav Mlock. 

241 "Wksteun Ave.. 
CoH. Sixth St. 

Muskecion, Midi. 

— ^IFOI^- 

r ir)^ r ooKv^^ar 


G. C. lOlEE'S, 

4.! Wemekn A\ k.. 


Wholesale. ^/JD^^TT Or<3rX^T 'r 

(Established 1874.) 

21, '23, 25 ai)d 27 Terrace Sbreet, Muske^^oi), Mich. 

The largest variety of merchandise under one roof in Michigan. 


P>ool<^s and Stationery. 

Drugs. Medicines, 
Chemicals. Dyes, 

Paints. Oils, Brushes, 
Artists' Materials, 
Toilet-Articles. Perfumes, 
Sponges, Chamois Skins. 
Druggists' Supplies, 
Surgical Instruments, 
Crutches. Trusses, 
Shoulder Braces. 
Electrical Batteries 
and P.elts. and all 
Pliysician's Supplies. 

School Supplies. 
Holiday Goods. 
Dolls. Toys and Game: 

N<^»velties from all iiarts of 
the world. 

l^lush. Leather. Wood. China 
and Glass 

suitahle for Wedding. Birth- 
day and Anniversary 

Phescui rrioNs Cokhectlv 

l<'lSlIlN(i Tai KLE AND Sl'OKT- 

iNG Goods. 

Custoinci's will find it a great convenience to liave theii' want> 
t'di' aliove goods supplied at one estal)lis]iment. 

-^Eorr)peier)t 611epl5S Orr)plov2<a ir) t/lll JeJepapinpeQls.t^- 


1 l)e j\luske6or) Look xjook. 


Ik'hind the snowy loaf is the mill wheel, behind the mill is 
the wheat field, on the wheat field rests the sunlifiht, aliove 
the sun is God.— [James Kussell Lowell. 

liRE.VI) M.VKIN(;. 

Unless pains l»e taken in iircad making; il is ;i t'ailurt'. The 
art of making ^(K)(l bread slmuld he niasicrcd by lionsekeepers. 
It dei)ends on good Honr. good yeast, strengtli to knead well and 
eareful baking. Tbe tlonr shonld be old and dry. To test good 
flour, squeeze it between the tliuml) and flnger. it should tlien 
show the jirint of the skin. Too little yeast, or jxHir. tliin yeast 
or too short a time foi- raising will cause heavy bi'ead. It al- 
lowed to stand Too long before kneading it will prol)ably ^oiii-. 
Failure also I'esults from putliiig loo much tlonr in the dougli 
or letting it become cold, stale yeast or xcast which has been 
fi'ozen oi' scalded. I; read should be set wliei'e the temi)erat ure is 
warm and even, iieit lier too liot nor too cold. I'Mour enough to 
knead easily and no moi'e should lie used. If the bai'e ai'in can 
be held in the oven i ndiiute only, it is about rigiit temin'rat ure: 
put in the bread and do not increase the h(>at. i'.ake fi'om .')() to 
<)0 mituites. The loaves should be a light l)idwn color, not burnt 
or whitisii. When baked remove from tlie pans while hot. 
moisten the crust slightly and wi-ap in se\ci-al tliicknesses of 
cloth. When i)erfectly cold put into bread jar. in mixing, put 
in al)out s t he (plant ity of tlour and beat to a stift' batter, then 
add all the tioui- gi-aduall\ . mixing and kneading wit h t he hands. 




lioil six lar^r potatoes and mash tine: stecj) a small handful 
of hups i hour, strain and add water to potatoes. Mix witJi i 
cup sujjar. t cup salt and one tabh:' spoon K'l'Kf'i'- When cool 
enough add yeast, let rise and si ir down. lJ<'])eal the stining un- 
til it ceases to rise, then bottle. 

TO SET i;i{EAl). 

lioil J good sized potato for each loaf: ma-.h Hue. scald a small 
handful of tloui'. tlien add hot water sutlicient foi- the number of 
loaves required.: wlieu cool add 1 cup of yeast and let rise until 
morning. In the moi'ning ai!d tlour. 1 table spoon lai'd or butter. 
1 table spoon sugar. Mould liai'd. make into loaves and let rise, 
wlien twice their size, bake from .')() to no luinutes. 

Mi;s. L. !!. Ll-LL. 

IIAILKOAD YEAST. [Ext kllkxt.] 

Twelve medium sized prstatoes boiled in sufficient water to 
cook nicely: when done i)ut in a colander over a 2 gallon jar: 
mush i)()tatoes through and ])iit in :! table spoons sugar and 2 
tal)le Simons salt. Add 1 i)t. bailing watei. stir all together, let 
stand until milk warm: tlien add 2 yea d cakes soaked, stir to- 
gethei- and let ri.^e. After which arid 2 (jts. cold walei' and si ii' 
again, let rise a second time and it is ready for use. 


Take I cup of yea^t for eatdi loaf of bread, no otliei' wetting 
used. Stii- the yeast before taking from tlie jai'. Mould or 
knead long and W(dl. Mould into loave-. and let I'l-e and it is 
read\' to b;d<e. M us. ('. ( '. l!il,i.iX(;iiriisT. 


AVash and petd ;{ oi' 4 good sized jjoiatoes. put on to boil with 
l)lenty of water to cover them. When potatoes ai'e cooked. ]toui' 
the water in wlii(di they wi'i'<' lioiled over a (piai't of lloiu'. scald- 
ing the fliiur: lei stand till hike warm, then a 1:1 I and j fresh 
veast cake.-<. cover and piaci \vIhtc it will be wai'in. 



Sift tlic (iiiani ity of tloui' dcsiri'd. sa\ :\ iniarls. add talilc sikkhi 
salt and one (if su^'ar. a small s])oonful of hiiilci- or fi'csli lard. 
31ake a hoU' in tlu' contcr of pan of tloni'. ^tir a lai'<ic cupful of 
yeast and onongh warm water, or milk and water, iido it to 
make soft donu'h. When lipflit work it well, let it I'ise and then 
put in pans and let I'ise attain, hake i;, a ([uiek oven. 

I nsually make m\' yeast when cooking dinner. hoilinK a few 
more potatoes, and ])onring the water on the Honi'. adding the 
\-east wlieii cold. Mlts. I )AVii) McLAlfiiiLix. 


Warm 3 enj) sweet milk, stir in fi-esli ^lound corn meal, set 
where it will kee]) warm. Make this the day noon hefore you 
wish to hake, and this emptyinojs should lie lij^iit in the morning. 
Then take a howl which will hold 1 i\\. and till it i full (if 
warm watei'. add a little salt and soda, slir thick witli Hour and 
add the em])tyings. This should fill the liowl in an houi-. Put 
8 pts. sifted Hour in a ])an. stir in lioiling water to scald ahout 
half the Hour: when c;i(il add the sponge and stir (luite stiff. 
This should he light in an hour. Then add 1 tahle spoon lard I0 
every 3 loaves. Mould well and put in haking tins, set where it 
will kee]) warm and hake when light. 

The secret of good hread making is to take care of it just as 
soon as light auil keej) it wai-ni from the time it is first set until 
it enters the oven. Mus. Fked Misxeh. 


Oiu' lit. (Jraliam Hour, .stir in 1 tahle sjioou white sugar. I 
taV)lesi)oon ginger. 1 teasjxion soda, one teas]ioiiii salt. Put this 
into a fruil can and seal to exclude tlie air. The night iiefore 
haking take 2 I alilespoons of this (lr\ mixture and pour on lioil- 
ing water until it is a thick hatter: set in a wai'm place to rise. 
In the morning lake I (|t. eiiual ]jarts of watei- and new milk. 
add the yeast, then st ir in flour until it is a stiff hatter: set tlu' 
pan over a kettle of warm water— not too hot or the dough will 
cook on the pan. If waian enough it will he foaining in il or ."5 
hours: stii' in ll mi- enough to knc^aii. put in tins and let rise 
again until t he whole of t he loaf will move li.\ laying tlie hand 
gently on it. Pake in a moderately hoi oven. Wrap in a wet 
clotii and the result will he ince white in-cad. 



PiU'e and Ixiil <> lar^t^ potatoes and mash tinr: scald .'? lar^e 
table spoonfuls of Hour. To this add 1 tal)le si)oonful of suf^ar 
and i table spoonful of salt, about a (luart of cold watei'. add i 
yeast cake, use one pint of mixture for one loaf of bread. Mix 
stiff with tlour and mould one-half hour or until the bread is free 
from holes; then cut with a knife, put in tins and let rise once 
and bake. Mrs. Anna S. Hamilton. 


Pare 4 potatoes and boil in 1 (it. of water, when done masli 
them tine, and poiir on them the water in which they were Imil- 
ed: 1 talilespoon salt, i cu]) sugar. When cold add a tea cu]) of 
yeast or 1 yeast cake. Set in a warm ])lace to rise. Miss Isham 


One pint warm water, i cup lard. 2 taliIe|)o(»ns sugar, ii cup 
yeast. Put lard and sugar into the watei' and melt it ui) with 
.your hand: then stir in a little Hour, tlien add the yeast, after 
which stir in as much tloui' as you can conveniently with your 
hand. Set to rise over night, in the morning add nearly a 
tal)lespoon of salt and mould one-half hour, the longer the better. 
Let rise until light again, then take a little piece and roll out. 
put a little butter on it and double ;i little more than half over, 
put them in baking tins and let them rise till light and bake. (»r 
can be made in loaves as bread and it is delicious. 

Mks. E. W. MKintiLL. 

Two cups sour milk. 1 teas]K)ons soda. 2 teaspoons sugar or mo- 
lasses. 1 tablesiKK)!! white Hour, one teasi)oon butter, f. teasjjoon 
salt, thicken with (iraliam Hour to a stiff batter, bake in gem pans. 

Mus. E. W. M. 

Scald 1 cup milk: mix together 1 egg: A cup of sugar: i cuj) of 
butter, 1 heaping tal)les])oonful of i)otato. Stir this mixture in- 
to the milk when cool, add tlour to the consistency of cake, let< 
raise over night, in the morning jjour into a siiuare baking pan 
without mixing or stirring. Let it risi' standing in a warm i)lace 
for f of an hour. When ligiit si)riid<le pulveri/.etl sugar and 
cinnamon on toj) and bake in a slow oven. 

Mits. E. M. Cori'ENs. 

At nijjht. take 2 ([uarts of tlour. rub in 2 talilcsixioiifiils of lanL 
make a liole in the niiddlc. and put in 1 i)int of cold l)oil('d milk. 
A cuj) of yeast, .'{tahlcspooiifuls of suj^ar and a little salt. Let 
this stand "till morning- witliout inixiny: then heat liard and let 
stand 'till noon. Then roll and cut out round, spread a little 
hutter on each one. and told over: put into pans and let stand 
until ready to hake. E. C. H. 


One (luart tlour. 1 ounce lai'd. i i)int milk, i g'ill yeast. ^ table- 
spoon sugar, i teaspoon salt. In the evening put the tlour in a 
howl: ])ut the salt and lard in the n)ilk. and warm until the lard 
is melted. When the milk is hike warm, add the yeast: mix 
well and pour into th(^ center of the flour: don't stir it: cover and 
leave it in the cellar. In the morning work it thoroughly and 
let it rise: cut with a tin cuttei' 4 inclu's across. With a feather 
coat half of the top with melted butter and lap it nearly over 
the other half. Then draw them out a little to make them roll 
shaped, lay them apart in buttered pans and when light bake. 

Mas. C. B. Manx. 


One pint milk: i cup butter, and sifted flour to make soft bat- 
ter: add well beaten yolks of .i eggs, the beaten whites just be- 
fore l)aking: 2 teaspoons t)aking i)ow(ler. iieat all hard and fast 
for 2 minutes. Bake in wafHe irons. 

Mrs. I)u. Tost. 


Soak bread crumbs in water till soft and flue: to 1 quart add 
] cup sour milk, i teaspoon soda, large pinch salt and 2 beaten 
eggs. Add tiour enough to make medium thick batter. 

Mrs. >L a. Bovnton 


One cup of boiled corn meal. 1 egg. 1 teasi)o(»n baking jxtwder. 
flour to thicken. Cook in hot lard same as fried cakes. 

May Dart. 


Three cupfuls sour milk, '.i cups Graham tlour. 2cui)sc(»rn nu'al. 
1 cup 1 teaspoon soda, little salt. Steam 2 hours and 
bake 1.5 minutes. May Dart. 



One :in;l i pint of rtour. li ti'a>i)):iiH l);iking powder. 2 eggs beat- 
en seiKirately. 2 cooking spoonfuls of melterl hutter. milk 
enough to make batter as thick as jjaiicakcs. A little salt. 

Mrs. E. W. Ghav. 


One pint stale, (not (lrie:l) breal crumV)s. 1 pint milk scaUlecL 
1 tablespoon butter: pour the iiot milk over the bread crumbs: 
add the butter and soak over night, or till the crumbs are soft- 
ened: then rub through a colander: add 2 eggs, yolks and whites 
beaten separately. 1 cup tlour, i teaspoon salt. 2 teaspoons baking 
powder, cold milk to thin if needed. Bake slowly, spread with 
buttei' and sugar, and serve hot. 

Approved I'.v ^fus. Keating. 


Tlire.) cu])s of sweet cold milk. 8 eggs. 4 scant cups of Graham 
Hour: beat eggs and milk to foam: stir in tlour slowly, beating- 
well. Bake in hot iron gem ijans in hot oven 25 minutes. They 
are (It'licions witli ma])le syrup. Mrs. A. C. Firman. 


One i)int of milk scalded: pul into it while hot. half a cup of 
sugarandone tablespoon IdiMcr: when llie milk is <mo1. add a 
little salt and i l-\\]) yea^l. i>i- one compi-es^ed yea 4 cake: stir in 
Hour to make a stitf sponge, and when light mix a; U)V bi'<'ad. 
Let it rise until light, punch it down with the hand, and let it 
rise again. i'(>i)eat two or three times: tlien turn the dough on to 
the moulding board, and pound with rolling i)in until thin 
enough to cut. Cut out with a tumbler, brush the surface of 
<'a<di one with melted butler and fold over. Let the rolls rise on 
the tins: liake. and while waiin l)i'usli over the surface with 
ijicdted i>ut ter to make t lie crust tender. 

^rus. H. S. Lane. 

CrR|{AN'l^ iirXNS. 

OnecolTee cup lii'eal s|)oiige. aid I beaten (>gg. 1 tal)lespooiT 
sugar. 1 cup Fnglisli cm rant s. 1 teaspnon of butter, mix stitr at 
night. Make into l)iscnits in t he morning, bake when light. 

Mrs. A. N. Lane. 

sr(rArv iiiscriT. 

One cu]! l)iittci'. 1 I'lip siiiin)-. icMspoon soda dissolve:! in t <"up 
warm water. ( 'iniiaiuoii. Flour to roll thin: bake ([uickly. 

A. T. F. 


One quart tloiir. largo tablespoon iai'd rutilied in the lloui" at'tei' 
adding two teaspoons baking powdei' and soda size of a jiea. wet 
soft with sour nnlk. " A. L. F. 

rr FFETs. 

One ([uarl Hour. 1 jiiut nnlk. 2 i'ii^^' beaten light. Imtter si/e of 
an egg. heapingtai)lesi)oon sugar, ."{teasijoons baking powderjittle 
salt. Hake (luicklv. >Iks. F. Smith. 


One ])int of Hour, i teas])oon salt, i teaspoon soda sifted into 
tiour. 1 teaspoon cream tartar, i vn\) butter. 1 egg. 1 seant eup 
nnlk. 4 sour apijles. 2 tablesitoons sugar. tSfix the dry ingredi- 
ents in the order given: rub in the butter, beat the egg. and mix 
it with milk: then stir this into the dry mixture. The dough 
should be soft enough to sprea 1 half an ineh thick on a siialiow 
baking pan. Core, pare and cut four or five apples into eighths; 
lay them in parallel rows on top of the dough, the sharj) edge 
down, and press enough to nuikv the edge penetrate slightly. 
Sprinkle the sugar on the aijjjle. bake in a hot oven 20 or 30 min- 
utes. To be eaten hot with lemon sauce. 



For Dutch coffee cake. 2 cup; hot watei-. 1 cupsugar. '\ heai)ing 
teaspoons cornet arcli. grat el liii.l airl juice of 1 lem;)n. i table- 
spoon butter. Moil the watei'and sugar five nnnutes: add the 
cornstarch, wet in a little cold watei': cook s or lo nnnutes. and 
add the lemon rind and juice and t lie liutter: -.lii' until the but- 
ter is melted, and serve at once. If it becomes too thick add 
more hot water. .\imm:<)Vi;i) hv Mrs. L. N. Keatixc;. 


One pint soui' nnlk. I jiinl llnur. I pint coi-n meal. I cup sugar. 
H. cups molasses. 1 tea-ip>on so la di -.solve I in hot water, a pincii 
of salt. Steam 2 houi's and hake half an hour. 

Mks. N. M( (iUAKT. 



One cup sweet milk. 2 cups cold water, 1 egg. 4 cups (rrahaMi 
rtoiir. Let all these materials l»e of the freshest and coldest. 
Beat the milk, water and egg thoroughly. A Dover egg heater 
is just the thing to use for this purpose. Sift the flour through 
the Angers lighly into this wetting, stirring all the time. When 
the flour is all stirred in. beat all together well and drop into hot 
iron gem pans. , and bake in hot oven 30 miuntes. When baked 
take out of the gem pans immediately and do not cover. 

Remember that to ensure success, j'our dougli must be cold and 
your oven and pans hot. Do not add saltas it has a tendancy to 
make gems heavy, neither use hard water if soft water is attain- 
able. The l)est gem i)ans are of iron with shallow biscuitshaped 
cups. Fill the cups very full as there is no danger of running 
over, and thegeme-; will be nicer. 

(rood (rraham flour is not coarse, but flne and of a creamy 
color, and the outside of the wheat is in small flakes having l)een 
cut with sliarp stones, not crushed with dull ones. Entire wlieat 
flour may be substituted for (iraham. >Dis. P"'irmax. 


Oiu' and ^^ pints coi'n meal fur each loaf and i)!iur boiling water 
ujKin it to scald it ])roperly: let stand until only blood warm. 
Then put aliout 1 (luart of rye flour upon the meal and i^our in a 
good bowl of emptyings with a little soda dissolved in a gill of 
water, kneading in more flour to makefile consistency of com- 
mon l)read. 


Take 1 pt. of corn meal, jjoui' on sufHcient (luantity of boil- 
ing water to make a thick batter: a. Id 1 tal)lesp;)on lard, salt to 
taste. 3 eggs; stir up well and droj) a table-;poi)nful in separate 
places on u hot griddle or gem pans and cook them l)rown. "^'ou 
will And them excellent. 

Mus. L. L. TuoTT. 


Three r\\]>-^ sour milk. 1 cup water. 1 cu]) dark molasses. 2 cups 
corn meal, - cups (Jraham tlour. 2 cu])s flour, 1 large teaspoon 
soda dissolved in soui' milk and molasses. Steam 3 hours and 
bake lo minutes. Mits. O. L. liEAKEMAN. 


Two cuijs flour. 1 ('up corn meal. 3 e^t?-> well hpateii. I cup 
milk, i cup butter. 1 tahlcsjjooii sugar, two teaspoousful l)akinir 
jxiwdei-. liakc in j^cm pans. >ri:s. 11. X. IIoxev. 

(iUAilA.M (iE.MS. 
One i)t. sweet milk. 1 cup wheat tlour. 1 cup (rraham flour. 2 
teaspoons Ijakins: p:»w>ler. little salt. Drop in ii )t irons and 
bake in hot oven. Mrs. (tILLETT 

Three cnps sour milk. 1 cup molasses. + teaspoon salt. 2 even 
teasjjoons soda dissolved and stirred in the milk. 3 cups Graham 
tlour. 1 cup of wheat flour. 1 cup orn meal. Steam 3 hours and 
bake 2(» mimites. I take tomatoe cans and remove one end by 
heating, till the cans H full. Add raisins if you like. 


One cup meal. 1 cup tlour. 1 cup sour milk, i cup molasses, i 
cu]) brown sug^ar. i cu]) raisins chopped. 1 teaspoon soda, salt. 
Steam 2 hours: brown in oven. Mus. I). Smith. 


Three eggs beaten se])arately. i cup sugar. 2 cups flour 1 cup 
sweet milk. 2 teaspoons baking powder. Bake immediately in 
inutfin I'ings. Mks. \'estey. 


Two cuj)s c(M'n meal, i cup molasses. 1 cuj) rye meal. 1 pt. sour 
milk. 1 heaping teaspoon soda dissolved, i teaspoon salt. Steam 
•2i hours and bake i hnur. Mks. E. W. M. 


One and i cups corn meal, i cup flour. 3 cups soui' milk. 1 tea- 
spoon melted butter. 1 egg well beaten, a little salt. 

Mus. E. W. M. 


Two cups sweet milk. 2 cu])s flour, 2 eggs, 1 teaspoon butter, I 
teaspoon salt. Hake in heated gem irons l'> minute in a ([uick 
oven. Mrs. E. W. Merrill. 


One cup flour.l cupcorn meal, 2 tablesixMnis suKar. water to make 
a thick batter, mix at night: in the nioniiiifj a;l(l 2 tablespoons 
melted butter, and 1 teaspnon soda: hake in idiind tins. 

.Mi!s. E. W. M. 


One i)t. of ])i't'ad sponge, 1 cnp warm water, with 1 teasjxion 
soda dissolved in it, i cup m;)!asses, stir stilt' with (rraliam Hour 
and set to rise: when light, steam one hour and bake 1.') minutes. 

Mrs. C. L. D. 


Three very full cups (rraham tiour,3 scant cu]}s sour milk, i 
cuj) New Orleans molasses, 2 teas])iK)ns soda, 1 large teasi)oon 
salt. 1 i'W]) seeded raisins. Mix raisins in the d/y Hour before 
adding other ingredients. Put into well grease! 1 lb. l)aking 
])owder cans, tilling them n full, cover and set in steamer and 
steam 2 or 3 hours. This recci])! makes .'{ loaves if medium sized 
cujjs are used. E. S. I). 

To seed raisins easily, stem and cover vvilli Ixiiling watei':pour 
off and let stand an liour. then m'vi\. E. S. D. 


Two lieaping teasp:)()ns baking ])()Wilei' sifted wilii I ([1. of 
flour, scant ^ cup l)utfer, 2 tal)lesi))ons sugar, a lit I le salt, enough 
sweet milk or water t!) mike a s;)ft d)u.;ii. i'>)ll out almost as 
liiin a -^ pie ci'ust. place one la\-er in a baking pan spread witli a 
little melted but ter iip:>n which spi'inkle a lit t le tloiii'. t hen add 
anothei' layer ()f crust an.! sjjrea:! as In-fore. I'epeat until the 
crust is all use:l. Tiiis makes four laxcrs in a pan 7x14 IucIk^s. 
Hake al>ont 1") minute-; in a (piick oven. 'I'urii up siie down, 
takeoff the top layei'. placi> on a dish, s|)read plentifully with 
butter and whole fresh strawberries previously sweetciu'd: treat 
each layer the same, serve hot with cream. The seci-etof hav- 
ing ligiit dough is to liamlle it as little, and mix if as (piickly as 
possible. Mi!s. C. C. iliLmXwii iKs'r. 


One aiil ■' cu]i> sour milk. 1 even teas|)i)iin soda, a large spoon 
•'hoil ning and a large one of >ugar. ! egg. bl cui)S flour the rest 
eoiii meal, a little salt. Mits. L. L. Tkott. 


Ono |)t . swccl milk, .-i little salt. I c.u^'. liiiltci- llif size of an 
CKK- ^ ciiit vca^l. Ilmii- ciKiiii.jli t ;i make a Ml t Ic t liickci- t liaii paii- 
cakrs. l*iii tluMu risiiiu- al»:)ut 11 ()"cl(K-k. stir down iwo or Ihi'cc 
times ill tiieday. Hake in multin riii^s. .Mus. II. (i. Hioelow. 


Into 1 ciipcoiai meal and i cnp Hour I'ub a I alilespnoii hiitter. 
tlien aild 1 heateii e^-g-. k cup suyar. a little salt. 1 cuit watei'or 
sour milk, even teaspoon soda, lieat t lioroii<;iily a.nd l)ake. 

.Mrs. .\. 'Fowl. 


For six persons take 2 (\y}?s. i cu]) milk, lioiii' eiioug"h t<i make 
a St iil'ljattei'. Cut old l)read in thin slices di]) into the l)attei' 
and toy in butter. Serve hot. 

:Mhs. C. p.. Maxn. 


One pt. sweet milk. 2 eggs, butter size of an egg. 1^ teaspofuis 
])akiiig i)ftvvdei'. tlour to make Itatter stitfer than for j^aneakes 
ilake in waltle irons. Mrs. H. (!. I!iuelo\v. 

One pt. Hour. 2 teaspoons l)aking powder in tlour. I small egg 
l)iit in 5 cup of milk, a little s.ilt. mix soft with a spoon, cook 
1.") or I'll minutes. Tiiis is goo.l witliout the egg. Mrs. Temple. 


To i)ro])are good stock, the meat should ])e fresh and juicy to 
make the best soup. If it is to be eaten as soon as it is prepared 
you should remove all the fat ])ossible from the meat, for. there 
is nothing more disagreeable than greasy sou]). If it is to be 
eaten next day or later, stand the stock in a cool i)lace and re- 
move all the grease from the top the next morning. Beef alone 
vi^ith some vegetal)les will make good soup stock, but many think 
that by adding chicken or veal a finer Havor is imparted: others 
think the addition of a ham Vjone an imjn'ovement. Stock can 
be made from trimmings (»f fresh meat or bones of any 
meat or fowl. Having selected your meat, put it in cold 
water, about -l pints to every pound of meat, and let it simmer 
from one side, taking care to remove all scum that rises. 
Alwaj's keep the kettle covered to retain tiie flavor. Put in a 
little salt at first: and add salt, peppei'. etc.. to suit the taste 
when lU'arly done. It usually takes from :{ to ."> hours to cook 
Ihe meat i)roperly. and make good l)roth or stock: when it has 
cooked say three hours, and the scum has been removed, add 1 
or 2 onions fried brown in butter and 1 or 2 carrots or any 
other vegetaV)les that you may prefer. If moi'e water is needed, 
always add boiling water. Stock that is to l)e kept should al- 
ways be strained into an earthen jar as soon as done, as it injures 
1 he coldi' anil flavor to stand in an iron pot : it sliould lie kvpt in 
a cool plact-: it will form a jelly and keep for a week or more. 
By adding macaroni, vermicelli, etc.. to stock, almost any kind 
of SOU]) can be made. Vrvy tine gravy can be made by cutting 
off a piece of stf)ck jelly and heating, thickening and seasoning 
to taste. Savory herbs sliould always be at hand, as they are 
almost indispi'usable to good cooking. The relish of a dish de- 
pends very much u])(ni its tiavoi'. which can be changed infinitely 
by using different savory herbs. Summer savory, sage, thyme, 
sweet majoram. sweet basil. I'ose mary. bay leaves and fennel 
are among the best of liie savory herbs. They can be ])urchase(l 
at a drug store at a slight cost: but many pi'cl'er to raise many of 
them which can be done with little trouble. 


i',h()Wxin(t for sour 

Many of tlu" nici'st soups owe thoir attriictivt' apix'araiicc to 
burned sugar, which is prepared as follows: Put ."{ tablespoons 
of brown sugar and an ounce of 1)utter in a small frying|)an and 
set it over the tire: stir constantly until it is of a light V»rown 
color, add ipt. of water, l)oil and skim and when cool bottle foi' 
use: add to soup at discretion just before serving. 

Three pounds souj) bones. 1 qt. black beans, soaked over night 
and drained: 1 onion choi)ped tine: juice of 1 lemon: pepjx'r. salt 
and Worcester sauce to taste. Boil the soup bones, beans and 
onions together (i hours: strain and add seasoning. Put sliced 
lemon on top when served. Mks. C B. Mann. 

Pare and wash your |)otatoes. "ook very soft and masli fine, 
then add l)oiling water as much as you with. Put sail to taste 
during the boiling. Have handy onions cut in small s(iuares 
and roasted in bvitter until yellow. For four jtersons take one 
taljlespoonful of Hour, browned, and put onions, butter and flour 
into the soup, it must not be lumpy. When ready for the table 
put in a desert spoonful of beef extract, a little i)arsley. a little 
nutmeg and salt and i)ei)per. beat the yolk of 2 eggs in the soup 
dish and ])our in the soujj and serve. 

Mrs. Caroline Ninnkman. 

For six or eight persons have 2 jiounds of beef, from the breast 
is V)est. cut in slices. Brown 1 tablesi)oon of Hour in butter the 
size of an egg. if onions are liked one small onion, and 2 or 3 
carrots, a piece of celery. Pour boiling water over the m(>at, as 
much as you need for soup and cover closely in a porcelain kettle, 
boil one hour, then pour through a sieve. Add noodles, rice, 
farina, sago or barley as you like: these should be cooked separ- 
ately and added with a piece of celery to flavor. A little nutmeg 
may be added. Mrs. (i. Ninnkaian. 

Brown some tlour without butter, have ready as uuu-li boiling 
milk as you wish, mix the l)rowned flour with cold milk and stir 
into V)oiling milk. Add a little sugar, cinnamon and the yolk 
of 1 egg. Have ready slices of wheat bread toasted yellow in 
butter and cover them with the soup, serving liefore the liread is 
softened. Good for the sick. .M us. C. 


ASFAi{A(rrs son'. 

One buiifh of usijarajj-us except the tops, cook in I pt. water 
till soft, press throujj-h a sieve, i small onion and a little l)a.vleaf. 
i tablesi)oon flour in a little water and stir into asparagnis. 
Heat 1 pt. of milk in donl)le l)oiler. add 2 tahlesixions flfmr mix- 
M with 1 tal)lespoon of butter: add pepptT and salt, jjiit in the 
asparagus soup. Have the tojis cooked until tender and put in 
the soup before serving'. Mrs. A. N. Lane. 

TOMATO SOCr. [DelkiousJ 

One ([uai't can tdmatoes. i pLuf water. 1 small oninii. butt<'r 
size of an egg. 1 tablespoon tlour. 2 ]jieces stick cinnamon an 
inch sfjuare. 2 little pieces of mace. Mode: — cut the onions in 
small pieces and cook with tomatoes and spice half an ho<ir. 
Strain and add flour and butter beaten to a cream. Serve witli 
toasted or fried bread cut in dice shai^ed pieces. 

Mrs. Anna W. Clarke. 
(fraud Ila])ids. 

POTATO sorr. 

One dozen i)otatoes. 1 cu]) of milk. 2 (luarts cold water, 1 
bunch soup herbs and celerv t(i]js. i, onion minced, 1 tables])oon 
butter, 1 tablesi)oon tlour. Peel and slice the potatoes and boil 
10 minutes: drain off the water and return the sauce])an to Die 
tire with the 2 (juarts of cold water, onion, herbs and celery: l)oil I 
hour, then rul) through the colander and return the strained 
contents of the soup-pot to the tire. Bring to a boil and stir in 
the butter rubbed smooth with the flour. Season and tui'n into 
the tureen. After this is done add the cuj) of milk. whi(di has 
been heated in a separate vessel. Mix well. 

^Irs. a. F. Te:mrle. 

()>;i()N sorp. 

i'ul iulo saucepan butter tiie size of a liickory luit. wlieii vci'v 
hot add :i oi' 4 large onions sliced thin. Stir and csiok until I'ed 
but V)e careful not to burn them: add 4 cup of lloni' and stir. 
Pour in 1 pt. iioiling water, add pepper and salt, mix well and 
let boil a miiiule. Set back until almost ready to serve then add 
1 qt. boiling milk and 2 or 3 mashed i)otatoes. Put a little of 
the s(mp to potatoes till ail are smoothly mixed. Let simmer a 
few min\ites. out piece of toast in bottom of tureen and serve 
hoi. Leave out potatoes if you choose .Mrs. Pascomis. 

SOUPS. 25 

roTATo sorp. 

Potatoes g-oofl with sunic stock, but only potatoos and an 
onion, well cooked and put through a colamler. return to kettle 
ands?av>a. ]^[u^. I). McLAruiiLiN. 


Set on stove kettle containing 3 cits, cold water, i teacup 
barley, i cup split peas, a piece of shank or 2 11 is. of lean meat, 
if meat is wanted for tabl(\ ])ut meat in when water boils, if only 
for soup put ill cold water; mince up (juite tine part of head of 
white cabbage, a small turnip, add an onion and 2 good sized 
potatoes put in whole, let all l)oil at least 2 hours; when nearly 
done, add a grated carrot and a tables])oon of salt and a very 
little minced parsley. Mrs. 1). McLaughlin. 

Pea soup mav be made very nice from a ham bone, or bones of 
a cold roast. Put on stove 3 qts. of water add bones and let boil; 
then put in 1 pt. split peas, 2 potatoes and a good sized onion. 
Half an hour Itefore dinner put all through a colander, keeping 
back the bones and hulls of peas, return to stove and season 
with salt and pepper to taste. Toast slice of bread and cut in 
inch pieces, put into turei'ii and p mr soup over and it is ready 
for table. Mrs. D. McLaughlin. 

Two iKHinds round steak. 1 can tomatoes, 1 onion, cloves; put 
all in a kettle with 4 qts. cold water, add salt to taste. Boil all 
day. at night put through a colander. Next day warm and add 
a little thickening to make as thick as cream. 

"SUis. Frank Wood. 

Use beef or any good stock, 1 can tomatoes, heat them sejiar- 
ately. add 1 teasjjoon soda to the tomatoes, cook until done and 
rub through a colander: add to the stock and just liet'ore taking 
up add 1 pt. ricli cream and season to taste. 

Mrs. Frank Wood. 

TioLl 1 (it. of ripe tomatoes (or 1 can) add while boiling i tea- 
spoon of soda, stir until the effervescence ceases. thiMi aild 2 
crackers rolled tine and one pt. sweet milk and boil !.". minutes 
longer, seasim with pepper, salt and butter. 

Mrs. \\. A. M IN ROE. 



One qt. can tomatoes, or an eciual quant ity of ripe tomatoes, 
boiled well in 2 qts. of water rub through a sieve, add i cup but- 
ter, 1 teasiioon of sugar, salt and pep])er to taste. Let all come 
to a boil and thicken with Hour until the proper consistency, 
serve with dice made by cutting stale bread into small squares 
and frying in hot butter until ([uite l)rown. ]Mks. Fred Nims. 

Two pounds round steak cut up fine with a knife, boil 4 or 5 
hoiirs, salt to taste. Add i can tomatoes, or same bulk in fresh 
ones, strain through sieve, add small quarter of 1 teasi)oon of 
soda — last, 1 qt. of milk. Mrs. F. Smith. 

Two qts. milk, 1 pt. celery cut small, 1 onion, 2 cloves, salt, 
butter and pepper to taste. Simmer slowly from 3 to 5 hours: 
when almost done add tablespoon of flour and strain, add small 
toasted crackers. Lemon and boiled egg added are good. 

Mrs. a. N. Lane. 


Take turkey or chicken bones, (those left after making i^ressed 
chicken are good) place on the Are with cold water, cook until 
the strength is extracted, then skim out the bones. Take a 
handful of dried celery tops in a separate dish and boil in i pt. 
water: 2 tablespoons flour and piece of butter the size of an egg 
stirred over the tire until smooth: add this and the celery water 
to the SOU]}. Season to taste. Mrs. Thos. Hume. 


Strain tile oysters thi'ough a colaniler and wasli them in cold 
water. 1 (it milk ])ut on the stove with the oyster liquor, skim, 
stir piece of butter the size of an egg and 2 tablespoons flour 
over the lire until smooth, add this to the soup. Season with 
salt and pepper (some ]jrefer red pepper.) put in the oysters, just 
stand a moment or two mil il 1 hey swell. Serve. 

Mrs. Thos. Hume. 


One i)t. l)laci< heans to any good stock, hoi! all day: at niglit 
put througli a colander, next day warm, and slici' A lemon in 
soup tureen, pour the l)oiling soup over and serve. 

Mrs. Frank Wood. 

SOUPS. 27 

riNK \KL\i-7r sorr. 

r.dil (inc lar^e beet until tciiilcr and imiIi 1 lii'nuyli a tine sieve, 
lalv'e 1 (it. milk let it cdnic tn a Ixiil. stii' in a lar^c tahlesixudi 
l)Utterand2 of tluuf. until thick as cream. Season with salt, 
liei^])er and jaTalcd nut mcii: when rea(',\ to sci've slii- in cuoiiLili 
of the beet to make it a tine \)\\\k I'oloi-. This is \ei'y delicious 
and delicate V)esi(les helpiiij^dut in the i)i'esciit fad of meals in 
ditlereut colors. .Mus. E. M. Coi'I'kns. 

(Ji'and Ilapids. 


Six large ripe tomatoes Ijoiled and put tlirough a sieve. Wliij) 
1 pt. cream, when tomatoes boil put in whipped cream. l)eating 
all the time with wire spoon — alittlesalt. Cutstale baking powder 
biscuit into small squares put on tin with few bits of butter, set 
in hot oven and brown slightly, serve with hot soup. 

Mrs. N. Fkiedman. 

Twelve pounds beef (any i^art ) 4 or 5 bones and 2 or .'] lbs ]jork 
rinds, i oz. white pepi)ers, i oz. celery seeds. 1 oz. salt, 2 carrots 
cut up. 2 tablespoonfuls thyme and savory, leaf herbs: fresh 
celery may he used instead'of celery seeds. Put the bones into 
the bottom of a soup kettle, then the meat cut small with which 
lias been mixed the rinds, vegetables and herbs and add 12 (its. 
cold water, let it boil very slowly 1 hour, then stir and set where 
it will boil well for 4 or •") hours more. Keep well covered and 
the steam in. When (lon(> and while hot, strain through a 
c()arse strainer, press all the licjuid from the meat-fibre, and let 
stand in a very cold i)lace until next day. Then take every ]m\v- 
ticle of fat otf. cut the jelly out freeing it from the worst of tiie 
sediment. Then jvist melt the jelly in Hie kettle and st ir well 
in the whites of 4 eggs well beaten, also put in tiie shells, boil 
u]) (luickly and when the scum divides pour into a jelly bag or 
through a tine, closely woven cloth. If it does not run perfectly 
clear return it to the bag or clot li. 'I'he bag should V)e put into 
boiling water and wrung out before using. Keep the kettle cover- 
ed while boiling, open while clarifying. IIakhv Fox. 


Small cheej- and great weloomo 
JVlake a nieiT.v least 

— , Shakespeare. 

A layer of rolled crackers in a buttered i)uddiiiK disli, then a 
layer of oysters with butter, pepper and salt. Repeat until dish 
is full with crumbs on top: pour on the liciuor mixed with milk, 
a beaten eg^ in milk on top is nice. Cover and l)ake i hour, re- 
move cover and brown before serving. 

One pt. cream, 1 (it. oysters, very small i)iece onion and very 
small i)iece mace, 1 tablespoon tlour. salt and pepper to taste. 
Let cream, onion and mace come to a boil. Mix flour with a 
little cold milk and stir into cream. Let oysters come to a boil 
in their own liquor. Skim, drop in oysters and heat through. 

Mk8. a. F. Temple. 

Fifty shell oysters, 1 (it. sweet cream, butter, pepper and salt 
to suit taste. Put the cream and oysters in separate kettles to 
heat, the oysters in their own liijuor, and let them come to a 
boil. When sufficiently cooked, skim, take them out of the 
liquor and put them in some dish to keep warm. Put the cream 
and liiiuor together, season \i> ia>le and thicken with jjowdered 
cracker: when sutlicieiil ly thick, slir in the oysters. 

Mus. C. R. Mann. 


Cut ])ieces of toasled l)i'eaii to 111 individual scallop shells, or 
small earthen ware dishes, and on the toast lay (i or 7 oysters, sea- 
son with l)Utter. i)ei)i)er, salt and a few drops of lemon juice, and 
l>our a very little of tlie oy^tei' liinioi' ovei' all: liake in oven till 
the oysters ai'e crisped, vvliicli will lie in a few moments. Serve 
i!i the same dislie-^ in which th<'\ ai'c baked. Mus. C. W. S. 



Lay hw^v. tine oysters on a cloth to drain: wIkmi freo from 
li(liior (lip in beaten e^j? and then in salted cracker crumbs, drop 
in boiling hird and try las you would dou^dinuts) until they are 
golden brown. lOither use a wire liasket for frying or remove 
tliem from the lard witli a perforated s])oon. or wire egg 1)eater. 

Mrs. C. W. S. 


Killing: one i)t. small oysters, i pt cream. 1 large teaspoon 
tlour. salt and i)e])])er. Let oysters come to a boil in their own 
liquor and skim, cook flour in cream and little butter size wal- 
nut. The shells can be ])rocured at I). Christie & Co.'s. 

Mrs. Albert Waldrox. 


Wash shrim])s and break them in half, 1 can shrim])s for 1 
(it. dressing. 1 (it. salad for 10 people, i lb lettuce. 1 can shrimps 
and 1 (it. dressing. Mrs. Te.^iple. 

I'KrS IN i;laxkets. 

Take thin slices of smoked bacon, roll around an oyster and 
fasten with a toothpick, place in dripping pan and bake in oven. 

Approved by Mrs. Temple. 


Drain 1 pt. oysters, add one half as many cracker crumbs. 2 
hard Itoiled eggs. 1 tablespoon melted butter, 2 tablespoons 
cream, salt and ix-piier. Chop together very fine, till halves of 
oyster shells aiul bake in moderate oven about 20 minutes. 
Garnish with i)arsley and lemon. Miss Upton. 


The hiinciuet waits our presence, 
Good sister, let us aiiie. 



There is all the ditference between boiling meat which is to be 
eaten and meat whose juices are to be extracted for soiij). If 
the meat is required as nourishment. yf)u wanttlic juices kept in. 
To do this it is necessary to phiuge it into boiling water, whicli 
will cause the albumen to coagulate suddenly and act as a plug 
or stopijer to all the tubes of the meat, and the nourishment will 
be kept in. The temperature should be kept at the boiling point 
for 5 minutes, then add as much cold water as will reduce the 
temperature to 165 degrees. If the hot water is kept at this 
temperature for some hours, we have all the conditions united 
which will give to the flesh the (juality best adai)ted for its use 
as a food. The juices are kept in the meat, and instead of be- 
ing called upon to consume an insipid mass of indigestable ttbers. 
we have a tender piece of meat, from which, when cut, the im- 
]U"isoned juice runs freely. If the meat l)e allowe;! to remain in 
the boiling water, it becomes in a short time altogether cooi<- 
ed l)at it will be almost indigestable and unpalatable. 

Mks. A'estev. 

Select a ham with a thin, pliable skin, of a clear brown color: 
put int(» suttlcient cold water to cover, and cook slowly. When 
the me;U begins to draw away fi-om the hones, take olf tiie stove, 
and when pailly cool remove from tlie water. lai<e off tiie skin 
and as niucii of the suf|)liis fat as yon wish, slick - doz. cloves in 
tlie meat and liake in t lie oven from ^ to f of an hour. 


Tiu' fatty portion of the luiin will lie found lo lie in layers, 
the outside is a greasy fat and t he inner ia\ci- a meaty fat. All 
fat meat left from ham may be tried, and i)y cooking sliced 
potatoes in it, be clarilied for fiying ])urposes. 



Ordci' a rnuiid steak Ic-^s i ban an inch tliick. Iiavc \(iui' hu teller 
beat it well wit li t lie tial of t he cleaNcr an;! cut it voiirsell' aei'nss 
both ways with a sharp knife. Spfeail it t liiekly w it li a I'ofce- 
nieat made of salt pork and bread crumbs, season with i)ei)])er. 
salt and thyme, sweet majoram and parsley, with a little tlnely 
minced onion. This done, roll uj) the steak as you would a 
piece of music and tie firmly into shai)e with a stout cord. La\ 
in a dripijiug' pan lialf tilled with boiling water, cover closely 
and cook 2 hours, turning two or three times. Serve with thick- 
ened gravy around it. llemove the strings, send to the table, 
and carve across the end. Mks. A. F. Tkmple. 


Two iKinnds beef chor)p''d very tine, i pound of pork also chop- 
ped tine. 1 spoonful of sage rubbed fine. 1 teaspoon ground pep- 
per. 2 teaspoons salt. 2 eggs. 1 cup cracker crumljs rolled very 
fine. >Nrix thoroughly with tlie hands and mould into sliape with 
lielp of a little flour, jjiit into a deep oval i)an and bake f of an 
hour Mhs. I). 

I'llESSED 1^,EEF. 

Procure ab:)iit (i or 8 lbs. of the brisket of beef. i)Ut it in 
pickle for 2 weeks, or get your butcher to put it in sweet pickle: put 
it in a kettle with cold water, bring to a boil: then set it where 
it will simmei' until When a straw can be run through 
it remove it from the tire, drain it. take out all the l)ones. roll it 
up tightly, tie or skewer it to keep it in place, put on a jilate or 
dish, put another i)late on top of it and place a heavy weight on 
it: let it stand until next day: cut it in thin slices. 


Remove the bone, and meml)rane from tlie edges, lay u|)on tiie 
I)oard aufl witii a heavy knife liack and pound it thoroughly 
from side to side, turn it around and hack at right angles. The 
blows should not fall so jieavily as to cut it through. Turn it 
and repeat the ])rocess. Have ready a hot buttered s])ider. put 
in the stake and set into a moderately hot oven and l)ake until 
just done thrf)ugh. i)lace on a ])latter. add butter, salt and pe])- 
per to taste, send to the table hot. Mutton or veal ciiojis are 
nice cooked in tlie same way. Mus. F. SMirii. 


Take a shank of beef, boil slowly all day. having but little 
water in the kettle, remove the fat and save for other uses. 
Chop all the meat and mix with the liquor, press tightly in a 
dish, cover and put a weight on until cold. Another way: 
Season and cook a shank as above, and when done turn the 
liquor into a jar for soup stock. Leave some of the water in the 
kettle, save the fat, chop the meat tine and set away for hash. 

Mrs. F. Smith. 

SAVOIIY pyra:siti)s. 
May be made of pieces of beef, mutton, lamb, veal or pork. 
Beat 3 eggs light, then stir into them by degrees 6 talMespoons 
fine bread crumbs, 2 ozs. butter slightly melted, one tablespoon 
finely minced parsley. 1 teaspoon mixerl powdered herbs, 1 
teaspoon grated lemon rind, 1 teaspoon pepper and salt, f lb. of 
meat chopped fine, put in gravy to moisten the whole, mix 
thoroughly, form into pyramitl shape. Coat thickly with egg 
and bread crumbs. l)ake in greased tins, then serve with gravy. 

Mrs. L. Kanitz. 


Gather together any remains of cold meat there may be on 
hand. Free them from skin, bones and gristle, and season ap- 
propriately. Mince the meat very tine, moisten it with beaten 
egg or soup stock and form into tiny balls. Enclose each of 
these in a round of good pastry rolled very thin, jjinching the 
edges closely together to form a complete covering for the meat, 
brush the pastry over with beaten eggs and fry in i)lenty of 
boiling fat. When colored a nice brown remove, drain, and 
serve on a folded napkin garnished with fried or fresli jjarsley. 

M\i^. E. M. CopPENS. 

Two cups chopped beef, add 1 cup bread soaked in + cup cold 
milk, i cup mashed iM)tatoes. little salt and i)epper. 1 well beaten 
egg. Mix well an:! ni;il<(' int ) tliin cakc^. fiT on hot greased spi- 
der. Mrs. L. O. L. 

Three lbs. chopi)ed beef. 2 cu])s rolled crackers. 3 eggs. 1 cup 
sweet milk. icui)of l)uttei'. 1 tal)]es))i!!»n salt. 1 teaspoon i)ei)per. 
sage if you like. Mus. McCoxxell. 

>IEATS. 33 


Select a nice piece of corn beef, soak in cold water over ni^ht; 
in the morning put in kettle with cold water sutticient to more 
than cover, set on the back of stove and boil as slowly as possible 
until it is very tender, set away in th(> licjuor until cold. 

Mrs. Dk. Williams. 

Cut them from the neck or haunch and broil I hem well, turn- 
ing only once, saving all the gravy ijossiV)le. Season with butter, 
pepper and salt. Serve with a slice of currant jelly laid on each 
steak and the plates wanned. Mrs. F. B. Peck. 

Parboil and blanch by putting them in hot water for 5 min- 
utes, let them boil .'5 minutes, then plunge in cold water a little 
salted, remaining 10 minutes, wijje dry and split in half length- 
wise, broil over a hot tire turning every minute as they begin to 
drip. Have ready on a deep ]jlate melte:! butter with salt and 
pepper and catsup, or some pungent sauce. When they are done 
to a fine lirown lay them in this, turn over several times, lay 
toast on a plate and sweet bread each piece, then ijour the gravy 
over them. Mrs. F. B. Peck. 

This recei])t for ^lock Hare makes a dish that may be eaten 
either hot for dinner, or cold for lunch or supper. One lb. lean 
beef, 1 lb. fresh pork chopped very tine and thoroughly mixed 
together. Add 2 teaspoons of pepixT. 1 tablespoon salt, 1 small 
onion and 6 leaves of parsley finely mince 1, a little thyme, half 
a nutmeg grated, then mix with 4 raw eggs and i pt. bread 
crumbs very tine: mould the mixture into a loaf and place in a 
Inittered dripping pan. ])ut a little piece of butter on tlif toj) and 
bake ] hour in hot oven. It should be a nice browiK 

Mrs. Fred Nims. 


Five lbs. corn liecf i)ut on to cook in cold water: when half 
done ])ut in '2 lbs. veal, when thorouglily cooked the water should 
l»e nearly boiled out: let the meat cool in the liiiuor, pick out all 
the bones, mix slightly and jjress. Slice when thoroughly cold. 

Mrs. Mi'xroe. 



Three eggs well beaten. 1 pt. niilk, 1 pt. rt(»iir, 1 teas])t)Ou 
baking powder. When roast is clone, either pork, beef or veal, 
pour out the gravy; turn back into tlie dripping pan only the 
fat. put the batter in around the meat and return to the oven 
until it is baked, which will be in a few minutes. To be eaten 
with the meat. 

After you have taken out the meat and i)udding. put back the 
gravy that was taken ptf and thicken with tjour. 

Mus. J. Alvord. 


Salt pork is improved by soaking in milk 2 or 8 houi's: tlien 
roll in Indian meal before frying. Mus. Geo. Gillett. 


Freshen salt pork by laying the slices in water or milk over 
night, roll in flour anrl fry to a nice brown, then slice about I of 
an inch wide, add a cu]) of cream and a little pepper, stir until 
it thickens. Serve. Mrs. J. E. Montgomery. 


Two lbs. round l)eefsteak cut very thin, in one slice. Sprinkle 
lightly with salt, and spread on a dressing made as follows: 
Moisten three cups dry bread crumbs with cold water, season 
with salt and pep]x^r and a small onion chopped fine, add 1 tea- 
si)oonful butter and a well beaten egg. mixing all together well. 
When the dressing is spread well over the meat roll it up, fasten- 
ing a thin piece of nnislin several times around, and bake an 
hour. Helen Mergan. 


Itul)wi1li |)fi)p('i- and (k)ur and i)lace in a moderate oven and 
codk witiiout putting in any water. When nearly done sprinkle 
with sail. Mrs. Hoyt. 


After drawing, washing, singeing and draining. Stuff according 
to the Dressing receipt, then iiih wilii salt. pe})per and butter: 
])lac(> in a moderate oven and 1)ake .'5 Ikuii's. Mrs. Hoyt. 

Three cujjs grated bread cruml)s, 1 cup butter, salt and pe])per 
to taste. 1 teasj^oonful i)owdered sage, 2 eggs. Mrs. Hoyt. 

3IEATS. 35 


Tiikc aliout 2 llis. l('ti(l(M-. juicy slciik ;iii;l l;i\ it in a stew i)aii. 
s])rinkle over it a little salt aiul pepijer. a lar^j-e onion chopijed 
fine. 1 taMespnon niineed celery: cover with e(iual (luanlities of 
vinejj'ar and water, stew gently with the pan closely covered for 
i houi'. When cold cnt the meat into strii)s al)!)Ut 3 inches long 
and 1 wide, dip into oeaten egg, then into a iiiixiuri' of lu-ead 
criunhs. uiinced onion, parsley and celery, fry in l)i)iling lard. 
Place a bed of well mashed potatoes on a hot dish, arrange the 
meat tastefullv on this and serve. Mus. E. M. Coppkxs. (r. R. 


One pound of cold veal chopped very fine, add a little salt and 
l)lenty of pepper. 1 or 2 onions cut very fine, and a little i)arsley 
if liked. Soak some l)read in water until soft, siiueeze it dry in 
u towel and add as much in jiroportion as the meat. Chop the 
bread with the meat, and mix in 2 eggs. Make them up in 
patties, roll in bread crumbs and cook in hot lard as doughnuts. 
Serve with sliced lemon. ^NIus. \'estev. 


Three pounds round steak and 1 lb. of salt i)ork chop])i';l at 
the meat market. 3 eggs. 1 good, large cup of crackers rollerl very 
fine. 3 tea ^p ) on-; salt . 1 of ]);M)0'>r. ]iut in a m >uld and steam 3 
hours. Mrs. .1. .1. IIowdkn. 


After drawing, washing, drying and singeing a fowl, stuff it 
with dressing made after the accomi)anying receipt. Fill craw 
and body, truss it wcdl tving down the leg-; an 1 fastening the 
wings. Have for your dripping pan some hard wotid sticks 
about an iiudi in thickness anrl short enough to lav in {hv bottom 
of <lripp(r. rpon these lay your turkey, have ilic oncii hot at 
first an;l modei'ate afterward. Put in tiic turke.x' and cook 
thoi'oughly. A 14 i)ound fowl will cook in 3 iioni's. a lo pound in 
2 hours. Save the gildets (liver, gizzard and heart i boil until 
tender and cho]) tine. Add a little browned flour to the li(iuor 
left in the pan and the minced giblets for a gravy. Many per- 
sons like fried sausage or oysters laid around the i)latter and 
served with the tui'kcy. Api)rove;l by Mi:s. .1. L. M. 



Three teacii]is of grated bread crumbs, (no crust and not a 
(lr(»p of water,) 1 cup finely chopped suet, I cup of chopped pars- 
ley, a tablespoon of sweet majoram and summer savory, i tea- 
spoonful pepper, 1 teaspoon salt and 1 or 2 eggs beaten. 

Approved by Mrs. J. L. Murray. 


One small loaf of bread. Boil heart, liver and gizzard until 
tender, put in chopping bowl, add a small onion, 2 slices salt 
|)ork. chop all very tine. Crumb the bread, drain 1 pt. oysters, 
salt and pepper to taste. 2 eggs, chop all together and mix well. 

Mus. W. H. Hendel. 

For 2 ducks, for ordinary dressing add 1 onion chopped. 
Fill, and place in a good sized dripping pan, and cover well with 
sliced onions, as many as it will hold, and a large piece of l)utter. 
Haste often, bake 3 hours. Good also for tame duck. 

Mrs. Frank Wood. 


Dress and stuff them as you do chickens, cut a thin slice of 
salt pork and tie around each, place in the dripper and baste 
often while baking. Cook young birds from 2 to 3 hours, if old 
longer time. Mrs. F. B. Peck. 


^Felt a piece of butter the size of an egg in a frying pan. stir 
in a tai)l('si)()()n of tlour. ad;l milk slowly until it thickens and 
forms a tliick gravy: salt an;l i)e])i)er. Stir in a ])nund of cold 
chicken cut in small pieces, let it cook a minute, then jjour into 
a buttered dish to cool. Let it cool several hours: when ready to 
use roll into balls, dip into egg. roll in cracker crumbs and fry 
in iiot lar.l: the lard must be very hot. Mrs. W. (i. Watson. 

Take a fine fat veal shank and put into 1 i)t. of water, allow 
it to simmer slowly until perfectly tender: remove the large 
i)oncs. season to taste and add 2 teaspoons of tlour smoothly 
•stirred into a teacu]) of milk. When thickened ]);)ur the whole 
vei'v hot over a well beaten egg anrl a teas])n;)iiful of parsley. 
Stir well and serve. On no account allow the egg to boil. 

Appiovtvi by Mrs. L. X. Keating. 



After (ln\ssi 11^-. s(j:ik in cold wattT 1 Imur. dry and till with sour 
apples (luartcnMl. i)lace in a i»an and cdver with another. J'>ake 
2 hours slowly. >Ii''^- W. B. Hendel. 

chi('kp:n tie. 

stew tender .") lbs. of chicken, add a cup of butter and 1 pt. of 
water and one of milk, thicken with a spoonful of flour, then 
take a qt. of tl(»ur. :i teaspoons baking? powder, nnx with milk 
and take lard the size of an egg. roll i of the dough and line a 4 
(It. baking tin or dish; the rest of the dough roll large and use a 
cup of butter, cut in little pieces and fold over and over, roll, 
and cover the dish after putting in the chicken: cut an artistic 
opening in the top crust. Mrs. C. M. IIuimAKD. 

One pt. milk or cream. 3 cups finely chopped cooked chicken 
meat, 2 oz. butter, i cup sifted flour. 4 eggs: stir Hour and butter 
to a smooth paste, boil milk, add l)utter, flour, meat and eggs- 
cook all together a few minutes and set to cool— when --old form 
in balls, roll in flour and fry in boiling lard to a light l)rown. 
Salt the milk while boiling. Veal can be used in the place of 
chicken. ^I^^^- C- H. McKnight. 

Two lbs. sweet breads chopped fine, a large coffee cup of milk. 
2 large tablespoons tifmr, 1 of butter, i teaspoon nutmeg, salt and 
pepper to taste. 'J'ake all except milk, heat in double boiler, 
add the meat: when cool roll in lu-ead crumbs and egg and fry. 
Good served with tomato sauce. 

Approved by Mrs. A. ^^. Laxe. 

One tablespoon butter in frying pan to melt, mix with it a 
tablespoon of flour, stir till smooth, then add i pt. of strained, 
stewed tomatoes, stir until it boils, addi teaspoon onion juice, 
grating of nutmeg, a da-li of black pepper, teaspoon salt, i tea- 
spoon cloves and serve. Approved by Mrs. A. Ts^. Lane. 


Those from the loin arc l)est. Cut off some of the fat and heat 
in the spider: season the chops with salt and pepper or salt and 
cringer. Have the s])ider very hot: to be tender they nuist 
fry (luickly to a nice brown. Miss. Haas. 



Salt the mutton on both sides, adding a little ground ginger: 
put on to boil in a porcelain kettle in cold water, cover and 
stew slowly one and a half or two hours. Pare and cut up a 
half dozen carrots and put in one hour before serving, also a few 
potatoes cut in squares to cook in one-half hour. Just l)efore 
dinner take a tablespoonful of fat from the kettle. ])ut it into a 
spider and brown a tablespoonful of flour in it: add a heaping 
tablespoonful of l)rown sugar and some cinnamon, pour in the 
gravy from the stew, let boil and ])()ur over the stew. Serve. 

Mrs. Haas. 


Get what butchers call brisket of lamb 2i lbs. Cut in small 
pieces, salt and ijepper and cook in kettle on top of stove with- 
out water for a few minutes, then add water sufficient and cook 
until very tender. Wet small spoonful of flour and thicken 
gravy, add 1 teaspoon tine minced parsley and onion if liked. 


Two pounds chopped veal, 2 cups cracker cruml)s. 2 eggs, salt 
and pepper to taste, 1 cup sweet milk, i cup melted butter, a 
pinch of sage. Mix well and bake one hour in moderate oven. 

Mks. W. (r. WATSOX. 


Six and i to 7 pounds of veal, a good meaty ])iece. set on stove 
wilh a small amount of water, adding a little salt and cook 
until tender. Take off the tire and remove all lione and stringy 
parts, add salt and pepper to taste. Roll one Initter cracker very 
tine and i)ut in li(iu<)r and ixmr over meat after it is put into 
the mo\il(i. Mi!s. .1. .1. IIowden. 


lloil a solid piece of veal. When thoroughly cold, chop very 
line, Ix'ing careful to remove all the gristle. Add dry bread 
crumbs rolled very fine in proportion of a cupful to three pounds 
of veal, before it is chojjped. Add enough soup stock or good 
gravy to moisten "so that it will make into balls easily. Season 
with cayenne i)epi)er. salt and Worcester sauce to taste. If you 
have any deviled ham a little improves the taste of the cro- 
quettes. Tomato catsup may be used in ](lace of Worcester sauce. 
Make into soft, cork shaped balls, roll in Hour and fry about 2 
minutes in very hf)t lard in a wire basinet. If they are not quite 
moist the\' will be heavy. M. F. S. 

MEATS. 39 


Tlircf llis. of vt';il put (111 tti linil in water onouj^h to cover. 
It will need to cook about an hour before inittiiiK in the (hiiiip- 
linjis. For the (lunii)lings, take a heaping ])t. measure of Hour. 
2 level teasiK)ons of baking i)()W(ler. 1 o^g well beaten, a li^aspoon 
of salt and milk enough to make as thick as yovi can stir with a 
spoon. Before ])utting in the duini)lings, season the meat with 
pepper, salt and a good lump of butter. Wet a heaping table- 
spoon of Hour with milk and pour in. If the water has boiled 
away too much add a little more from the teakettle. TS'ow drop 
in the dumplings, a spoonful at a time, cover closely and lioil gent- 
ly half an hour. If you like you can put in half a dozen potatoes 
before putting in the dumplings. If these directions are closely 
followed. I will warrant light dumplings. Mks. A. Toavl. 


Veal cutlets should be cut 1 inch thick from the leg. Divide 
into equal sized pieces sufficient for a helping. Have ready a 
liowl of hread or cracker crumbs seasoned with salt and pepper, 
also 1 or 2 eggs beaten. Dip the cutlets into the egg then into 
the crumbs until well covered. Put into a frying pan a heaping 
tablespoonful of butter and the same of lard. When hot put in 
the cutlets, frying until brown and turning. Cook well, lay the 
meat on a hot platter, add to the gravy in the pan a tablespoon 
of flour, when quite l)rown pour in slowly a teacup of sweet milk 
and when scalded pour over the meat and serve hot. 

Approved by Mus. .1. L. ^MrHHAV. 

P11.0S h, 'iM.limitM}% 


ferjoice- T^ecL iTjullor), Jj(2rrr)k), 1|^©p^, Veal, 
^roncjues. 0:1)0. C>aus0qcs oj all i)ir)Gls. 


©Icrple (Zir)a I'tarjcy (sXrocenes 0r)Gl Y'^'^'® JJuxunes, 


Tbe Be?b. Try iL. 



uitivehsal hair promoter 

And EAIiL H'STIJAL pnniuitc the gi'owtli of the hair, 
restore it to the natural ciilor. clcausp tiic licatl from Dandrutf. 
prevent the hair from falling' out. and render it soft, line and 

117 Western Avenue, MU,SKE(r()N. MICH. 




CuuNKU Lake St. and Manx Avk. 



i^p^sr). C>Grli ar)d cDn^ol^ed /"leGrfs, 

jl^ounpy (ciarr)C, Otc. 


»»i% yi»$, t^ 


^ooi^ and ^W^ 

3<i() Lake Stkee'J'. 






^ro p.oiL f:(j(;s. 

Put eggs in cold water and come to a boil: it will reciiiire about 
10 minutes only. Mks. Frank Alberts. 

Break in cold water: when the water boils they will be done. 

Mrs. F. Alberts. 


Put a sauee ])an into a dish of boiling water, and poui' into ])an 
enough milk to cover the eggs, have water and milk boiling hot 
and ]jrepare pieces of nicely toasted bread. Drop the eggs intO' 
the hot milk and cook as much as you like best; lift them from 
the milk with a spoon and i)lace on the toast. Season the milk 
and pour over the toast and eggs. A tine dish for breakfast. 

Mrs. Firman. 

Poil the eggs hard, remove the shells, cut open lengthwise: 
mash the yolks with a little parsley, add a little meat minced 
tine, till the centers with this, press together and skewer with a 
toothpick. Mrs. Thus. Hume. 


Stuffed eggs ai'e very nice and easily prepared. Cut hard boil- 
ed eggs in lialf lengthwise, takeout the yolks, mash them with 
a fork, adding a little melted butter, salt, pepper and mustard, 
and till th(> white with the mixture. Lay the two halves firmly 
together and iwist \\\) in tissue paper. Approved. 

OMELET [Good]. 
Four eggs, a little salt, 4 tablespoons of milk. 1 1ables])oonful 
of tlour mixed smooth with a little milk. Add the whites- 
of the eggs beaten to froth the last thing. Fry in butter and 
lard to a light brown, fold and send to the table while hot. 

Mrs. Temple. 

EGG . 43 


Tlirt't' (>f4-^s. wiiiti's and yolks liciitcii separately. .Mix a talile- 
spooii of tldui' ill >: vu\) iiiill<. iiiell ^ lahlesjiooii liutter in anotluT 
i vu\) iiiiliv, salt and jiepper to taste. Stir all tdii'etliei' liyhtly 
and pour into a hot Imtteivd spider, liake as i|uirkl\ as possible. 
folding ov(M' when taken to the table. .\ little tiiiely chopped 
liain iiiipidves it. L. T. ('.. St. Paul. 

sHiKiiKi) E(;(;s. 

Separate, keeping' yolks whole, beat whites to a stilT froth. 
pepi)er and salt as you like. Divide the whites in baking aeconl- 
iiig to ininiber. place \(>lk in center and bake, then ])iit a little 
pepper and butter on yolks. Have a hot oven. 

Mbs. a. F. Te:mplk. 

If eggs are put into boiling water to boil. ."! minutes is sutHci- 
ent foi' soft eggs, and •"> will cook them hard. 

Itoil 12 eggs hard, cut in lialf and remove yolks. Cut otT ti]) f)f 
each piece and set them in a jjretty baking dish: rub the yolks 
smooth with 1 heaping tablesjioon of butter. 1 teaspoon mustard, 
salt and pejjper. 1 teacup of finely minced ham and fowl. 1 tea- 
spoon of minced onion. 2 tablesixions V)read crumbs and gravy to 
moisten, mix thoroughly, roll into l)alls size of yolks, put one in 
each half egg. Pour over the whole a teacup of chicken gravy, 
put bits of Imtter on each, sprinkle lightly with cracker dust 
and bake 1.") nunutes. or until nicely browned. 

Mks. E. M. Coppexs. 


Better is a ciiniier of herbs where love is, than 
a stalled ox aud liatred therewith. 

— [Prov. 15. 17 


"X(» vegetal)les require more careful cooking ttian tlie potato, 
and none are handled more carelessly. If cooked in their jackets 
and peeled before serving, they are of much ))etter Havor than 
wlien pared before cooking. Old potatoes should be pared if too 
.strong rtavored. put into cold water for one or two hours before 
boiling and put on to cook in cold water. When soft enough to 
admit a fork, turn off the boiling water and return in the kettle 
to the tire three minutes, shaking up vigorously tliree or four 
times, which will make them dry and palatable. If you wish to 
mash them use a wire masher or a three fined fork, break them 
thoroughly while steaming hot: add such seasoning as you like. 
and a plentiful sujiply of rich milk and butter, or cream, stir very 
fast with the wire masher two or three minutes, and they will be 
white and light. Serve immediately, at least do not let them 
stand in the kettle as the steaming makes them watery. New 
potatoes should 1)e i)ut into boiling water and taken out as soon 
as they are done. • Mks. J. L. Muuuay. 

Pare and slice raw potatoes very thin, eitlier with a sharp 
knife or a vegetable slicer. I'ut in cold water from ten to 
twenty-four hours to draw oul the starch. Di'ain well, ijut a 
pint in frying basket, plunge into l)oiling lard and cook almost 
ten minutes. Have lard veiy hot when potatoes are first put in. 
When potato(>s are doiic. drain, and place upon old cotton to get 
rid of t he grease, salt slight ly. If one has not a liasket they may 
be (li(ip|i('(l iiild the grease and taken out with a skimmer. 

Mrs. Fkkd Loveless. 

Slice good sized i)otatoes in eight pieces, let soak in cold water 
i hour, dry thoroughly in the oven and fry in boiling hot lard, as 
douglinuts. Mus. Lawson". 



Make liasli of corn Ix'cf. oi- liain mixed with ixitatocs. season to 
suit, add 1 vgg for one doz. 1)alis the size of a wahiut. I'oll in 
tine hread crunihs, and fry in hird as doughnuts. 

Mhs. Lawsox. 


Break 10 sticks macaroni in small pieces, put in cold water 
enough to cover, cook until tender, put in a pudding dish, 
a layer of macaroni then a layer of tinely crumbed cheese. si)rin- 
kle lightly with salt. ])e])i)t'r and little pieces of butter, and so 
on until all the macaroni is \\si'i\: turn milk over \intil you can 
see it, bake i hour. Mas. Vaugiian. 

These are mashed and seasoned potatoes pressed through a 
colander or through a press made for the purpose. As soon as 
they have l)een tluis i)reparecl, set the potatoes in the oven to 
heat, letting tliem brown lightly, if so i)referred. 


Season tinely niaslied liot ixitatoes as if for the table omitting 
the pepper. Sift a pint of tlour into them, and mix enough cold 
milk to make a stilt" batter. Add i of a cake of compressed 
yeast dissolved in milk, or i cupful liome-made yeast, and set 
the dough in a warm i)lace to rise. When sufticiently light, 
form into cakes and bake them like biscuits, or in inuttin rings 
set in a pan. Si)lit and butter them as soon as done, and send to 
the table hot. These cakes are very nice for a winter supper or 
for luncheon, or for t)reakfast at any time. 


Two cups of cold mashed potato and stir into it - tablesi)oous 
of melted butter, beating it to a white cream before adding any- 
thing else. When creamy. i)Ut in 2 eggs wdilpped light and a cup 
of cream or milk, salt to taste, beat all well, pour into a deep disii 
and bake until l)rowned. Mrs. E. M. Coi'I'kns. 

Pare very small potatoes and boil until tender in sliglitl\- salt- 
ed water, pour some melted butter over them when i)iled on a 
plate, and liake a liglit brown, garnish edge of plate with parsley. 

Mrs. E. M. Coppens. 

46 THK :muskect()N cook mook. 

Two (luurts cold potatoes fhopi)e(l tine. 1 pt. sweet milk. 2 
tal)lespot)ns of Initter. a little salt and pepper. Bake in a mod- 
erate oven one-half hour. Mrs. C. C. Billinoiiuhst. 


]\rasli and rub tlirou^ii a colander six good sizeil potatoes, add 
a little salt. 2 tablespoonsful sweet milk or cream. 2 tablespoons 
of flour, 1 egg and the yolks of two otliers. Peat the reserved 
whites to a stiff froth and stir into the other ingredients, mix 
well. Have ready a spider of hot lard and drt)]) by the spoonful 
into it and fry as other fritters.. A delicious breakfast dish. 

Mhs. Yestev. 


Pare and slice thick eight or ten potatoes. Half fill a good 
sized kettle with lard or drippings. When boiling put in the 
potatoes and cook until tender and brown, take out with a skim- 
mer into a colander to drain, sprinkle with salt. Be careful not 
to till the kettle text full of ])otatoes. Only cook what the lard 
will covei' at a time: llien stir in salt, pepjiei' and a teasi)oonful 
of butter. Mits. C. W. Mann. 


Place a layer of sliced raw potatoes in a dish, season willi 
l)utter. pepper and salt. Do the same with each layer, tilling 
the dish, over which pour sweet milk, bake an hour or more as 
I lie oven may re(]uire. 


^lince cold l)oiled potatoes tiiu'. i)ut them into a sjjidei- wit li 
nielle!] biittei' in it. let tliem fry a little in the initter, well 
covei-ed. Ilicii ])ul in a fi'esli pii'ce of butter, season with salt and 
l)ei)per. pour o\cr cream or ricli milk, let it boil up once and 


One dozen medium sizcii i)otatoes. liake nicely, then cut otf 
1 lie top. sci'ape out t he inside and put in a disli. Heat t he whites 
of () eggs to a stiff froth. a;ld half to 1 he potatoes, also a cu]» of 
cream, salt and pepper. l;eat up lighl and lill the skins, over 
the opening place a s])oontid of llie beaten wliites. return to the 
oven until a light brown. Ser\c liot. >Dis. Fuank Wood. 


r.AKKl) I'O'IW^I^OKS. 

Twrlvr yood sized potiilocs pai'cd and <|iiartri'('d. 2 (Hiidiis. 
Put itl('nt.\' (if nice t'rcsli lard in a small sized dripping- pan. tlien 
]MH in a layer ofpotaldes and a lasci- of t lie onions cut tine, sea- 
son with salt and pepper. Make in t lie oven, stiri'in^' occasionally. 

Mhs. C. E. Moore. 

Make a rich crust as for chicken pie, line a dish. For tilling', 
use 1 qt. mashed potatoes, seasoned with salt, pepix'i' and plenty 
of cream, slice an onion very tine, mix together, till and cover 
with crust. Bake i hour. Mrs. L. I!. Lull. 

1)ELM( )N I CO !'( )TATOES. 

Fill an ordinary pie plate (buttered) with cold l)olled potatoes 
chopped tine or sliced. ])our over a hot drawn butter gravy, made 
with milk enough to inoisten. Hake until nicely browned. 
Many sprinkle with bread crumbs. Mrs. A. X. Lane. 


Corn from six ears of boiled corn, i doz. eggs. salt. Heat yolks 
and add corn, then whites 1>eaten. fry in melted butter. 

Approved by Mrs. Lane. 

Take mashed turni]) and put in a dish, season with butter, 
pepper and salt, then a layer of tine bread crumbs. Season each 
layer, tilling the dish, having the bread crumbs on top, moisten 
each layer with sweet milk and bake in a hot oven. L. T. C. 

St. Paul. T^Finii. 


Cut white turnip into dice, boil m salted water until tender, 
•drain, add cup of milk, stir in 1 tablespoon Hour mixed with but- 
ter, season with salt antl pepper. P.eets can be served the same 
way. ^Fus. Coppens. 


Poll S large roots of salsify perfectly tender, iieel cai'efully 
crown and all. rub through a sieve and .season with salt, pepper 
and 3 oz. butter: add h cu]) of Hour, 2 well beaten eggs and a 
little rich cream: the mixture Vie a very thick batter, dro)* 
into lioiling lard a spoonful at a time. al)out the size of a large . 
oyster: remove as soon as done, drain carefully and serve on a 
hot dish. 


Scrape and wash the roots, cut in rings i inch thiclv. boil until 
tender in just water enough to cover, a little salt: when done 
add milli and a spoonful of butter and thicken with a spoonful 
of flour: pour over toasted brearl cut in little scjuares. 


Select such pieces as will cut readily with a knife. Put into 
water with a half te,aspoonful of soda and parboil five minutes. 
Turn off the water and add about a level tablespuonful of butter 
and let simmer a few minutes, do not In-own, sift a very little 
flour over and add milk or watei-. as you prefer, to make suffici- 
ent dressing. String beans may be cooked in the same way only 
])arl)oiling 2n or 30 minutes and let simmer in the gravy as much 
longer. Mrs. J. L. Muuray. 

Boil 3 eggs 20 minutes, yolks mashed to a paste with 1 teaspoon 
mustard prepared as for table use, and i teaspoon salt: 
set on stove H cups vinegar, when it comes to a boil add 2 table- 
spoons sugar, 1 tablespoon flour rubbed with a little piece butter, 
the whites chopped ttne, the yolks and mustard. Fill the toma- 
toes with this maj'onnaise, cover and bake 20 minutes. Use ripe 
tomatoes this way, only adding i pt. whipped cream to the 
mayonnaise. Mrs. J. R. Bennett. 

if fresh tomatoes are used pare and slice, (canned tomatoes 
are as good,) alternate layers of cracker crumbs and tomatoes un- 
til the dish is full, beginning and flnishing with cracker crumbs. 
On evei'\ layer of tomatoes sprinkle i teaspoon of salt, a little 
pei)|)er. a teaspoon of sugar and the same of butter. Make quite 
moist, cover and bake one-half hour. Mrs. J. W. I-Jrakeman. 


Use tomatoes of uuilnrm size and as smootli as maybe. Wash 
them carefully, noi to brake the skin, put in an earLlien or gran- 
ite disl^ and liake until thoroughly cooked, which will take from 
1 to 2 hoiirs acconling to size of fruit and the temperature of the 
oven. It is better to have tbem over done than linder done. 
When done slip the skins from them and lay each one carefully 
on a square piece of toast, season with butter and salt and serve 
hot. A. C. F. 


I'.AKED T()>rAT()ES. 
One-half doz. ripe tomatoes. slic(M)tTa i)iec'e for cover, and re" 
move the seeds, till with the following- mayonnaise dressing. 


String' tile beans and hnil tlieni: wlien cold slice lengiliwise 
and lay in a dish. Seasonan liour or sd Ix'fnrc cat ing willi pep- 
per, salt and 3 teaspoons vinegar an;l one of oUnc oil: drain jnst 
before serving ani p )ur over the following' dressing: 


One tablespoon vinegar, '.i tal)lesi)()()ns olive oil. 1 salt sjjoon of 
salt and 1 of pepper. 1 teasp;K)n of finely scraped onion. Mix 
pepper and salt, then aid oil. onion anl vinegar. 

Mrs. CiiAmuerlaix. 
St. J»aul. 

Peel and cnt in slices half inch thick, spriidvle witli salt and 
pepper, and let drain 1 hour. Make a batter of 1 egg. flour and 
water, dip the slices into it and fry brown in l)utter 15 minutes. 
Or peel the Egg Plant and l)oil until tender, then pour off 
water, mash tine, add pepper, salt and butter to taste, one well 
beaten egg and one tablesi)of)n of flour, make into i)atties and 
fry lirown in butter, or equal jjarts butter and lard. 

]Mrs. K. a. ]NroNiiOE. 


Put peas in cold water to cook with a little salt added, when 
cookeddrain. and add pepper an 1 l)utter. serve. 

:Mi;s. a. Y. Mann. 


Parb!)il a few minutes, drain and arid hot wiiter to cook, add 
a little salt, when tender drain, and serve with thickened cream 
or milk. Mus. \. Y. Mann. 


One teacup of milk. 2 eggs. 2 heaping tablespoons of Hour and 
a pinch of salt. Roil all well together, and stir in the corn cut 
from 1 do/., or more ears, according to size, to have a thick mass 
with just batter enough to bind together. Drop from a spoon 
into the fryingpan with enough hot V)utter to keep from buin- 
ing. Serve on a hot plate. Miis. Geo. (;illktt. 

'jO the 3rrsKE«ox cook hook. 


One (jt. gTateil corn. 3 eggs well beaten. 1 small tcasjxion salt 
and a little pepper, just flour enough to make the corn hold to- 
gether, drop on a hot buttered griddle and fry. 

Mrs. E. W. (tUAV. 


Two cups cooke;] corn to 1 pt. sweet milk, and 3 eggs well beat- 
en, season with salt, popper and piece butter size of a hickory 
nut. Bake i hour. Mrs. Lawson. 


Four eggs. 4 ta!)lespaons sweet milk. 1 rounded tablespoon of 
tlour. 1 cup of canned corn or green corn cooked, iieat the eggs 
thoroughly, add the milk and flour. l)eat again and add the corn; 
have ready a buttered spider. i)r)ur in part of the mixture; cook 
until it may be turned. Mrs. O. G. P'irmax. 


Take a large sized egg plant, leave the stem and skin on and 
boil in a porcelain kettle until soft, taking up witli a fork and 
sjjoon. Remove the skin and mash fine in a i»owl. (not tin.) 
add a teaspoon of salt. i»lenty of pepper, a large spoonful of flour, 
(when it is cold,) a half teacupful of milk or cream and .'5 eggs. 
This forms a nice batter. Have some butler and lard very hot 
and droj) this batter from a sp:):)n a-; you do t'l'lltfU's ani brown 
nicely on each si:h'. 

Cut a cabbage as tine as you can slice it, boil in milk 30 min- 
utes, and add butter. pepi)er and salt, with a little flour to 
thicken. Mks. W>i. Ukynolds. 

r.AKEl) HE.VXS. 

If new, soak only a short time. 1 i\{. beans — a half hour will 
do— parboil until they crack at the eyes, drain them from this 
water and rince with water several times, through a colander is 
better: then hav(> a nice large i)iece of fat salt ])ork, 1 or 1^ lbs. 
ready. ])ut in l he mid.lle of Ijcan pot with lieans around, do not 
cover polk ent irely l)ut leave the I'ind to brown, pour over the 
whole water salted a little— molasses also if desired — to just 
cover the l)eans. put into a steaiy. hot ov(mi. bake 4 or 5 hours, 
adding water occasionally if necessary. Mrs. >L P». Sti';\kns. 


i;aki:i> i'.kans wrrnor'i' I'oifK. 

Wash carefully 1 pt. ol' small white lieaiis. jnit ovcf the Wvr in 
4 qts. of cold water, liriuiitoa lioil and let imil t lioui- of un- 
til teiuh'T eniiu<ih to lii'eak easily. I )i|) fi'oin t his water, drain- 
ing them well, and ])ut into an earthen oi' yi'aiute dish lai'iic 
enough to give the hi'ans i)lcnty of room: pnur over the brans 
e([ual i)arts of milk an;l watei' eninigh to covei' an iiu'h deep, add 
a little sail and l)ake in a moderate oven from (5 to 12 hour.-, 
iulding milk an:l water as it cooks away: a little hutter may bt. 
added when served if you desire. Keep the beans closely covered 
while baking. Mrs. A. C. I''ii!m.\n. 


Take 4 11). of good, cut in small, thin slices and 
])ut in a frying pan. with a little over a teacup of sweet milk, 
stir in a previouslv beaten egg and add a salt sjjoon of dry mus- 
tard. 2 dasiies of red pepper and a small piece of !)utter. stirring 
the mixture constantly, have ready rolled crackers and gradually 
stir them in. As soon as this is thoroughly incarporated. turn it 
out into a heated dish and serve, or omit the cra(,"kers and ])our 
over l)uttered toast. ^SIus. Vestey. 


Grate •"] or 4 tal)lespoons of give tliem a da>li of red 
pepper. ])ress into halls the size of a nutmeg, roll them in yolk of 
an egg. lay in your frying basket and boil in hot lard. The 
flavor can lie varied by stirring a' salt spoon of dr\' mustard into 
the egg. To be served cold for desert. Mus. \'i:sti;v. 


To 1 cup grated cheese add * cup cracker crumbs, salt to taste, 
moisten with cream or sweet milk, then add milk and flour suf- 
ficient to make i)aste roll as for jde crust, cut in long strips the 
width of a straw. l)ake liglit brown in moderate oven. 

Miss (Jii.vt'E I'i'TON. i;. C. 



"Praise God for fish and flesh and fowl. 
He gave to men for food." 

crea:^! SAL:\r()N. 

Take out the contents of a pint can of best salmon, removing 
all the bits of skin, bone and tluid. I pick from one disli to an- 
other, tlien back again, working it up very tine. 

For a white sauce, heat a pint of milk in double boiler, thicken 
with 2 tablespoons cornstarch dissolved in cold milk, add 2 table- 
spoons of butter, salt and pepper. Set this aside to get thor- 
oughly cool. 

Prepare 1 pint tine l)read crumbs, by removing all the crusts, 
and cruml)]ing the V)read which must not be dry, between the 
fingers. Put a thin layer of crumbs on the bottom of pudding 
dish, dot with bits of butter, cover with half the prei)ared fish, 
then half the remain ing crumbs, pour over at this stage half the 
sauce or dressing, add the rest of the fish, then the breadcrumbs, 
then the rest of the sauce. Upon the top scatter a very thin 
layer of very fine crumbs, a mere handful, which may be re- 
sei'ved or prepared extra, pressing into the sauce lightly, with 
bowl of spoon: dot finely with butter and bake very slowly for i 
iiour. To be wholly successful, the oven must V)e so mild that 
no crust will form on bottom or sides of dish, and the top will be 
only slightly tinted. It is then a very delicate dish. 

E. S. D. 


I-"i'csii lisii rulibcd wilii lialta lemon before boiling or frying, 
will hasten their conking and also removes any earth or oily 
laste. Mus. F. H. Peck. 


One cup of milk. 1 can French mushrooms. 2 tablespttons of 
butter, 2 tablespoons of bi'ownetl Hour. pei)i)ei' and sail. lioil the 
milk, add butter and tlour: lastly, add muslironms. 

Ai'i'uovKO I'.v Mks. .\. N. Lane. 

FISH. 53 


Pivjiare the tisli us for boiling, laying- it oix'ii. ]m\ it into a 
Klrippiiifi" l)an wit li liu" Itat'k down. iit'aii\ cover wilii water: to 
one tish 2 tablt^spooiis salt, cover tightly and sinnner^not boil — 
i hour. Dress with butter gravy and garnish with hard l»oiled 


Cut the Hsh into square pieces, cover witli cold water, set on 
the back part of the stove: when hot pour oti water and cover 
again with cold water. Lot it stand about four hours and sim- 
mer. Serve with pork fal oi- drawn buttei-. 

Mrs. K. W. Mkuuill. 


One (luart can of salmon. 1 tea cup cracker crumbs rolled very 
tine, salt. 3 eggs, a little Cayenne pepper, a tablespoon of melted 
butter, juice of 1 lemon: steam 1 hour. Serve with mushroom 
sauce or with drawn butter sauce and parsley. 

Ari'KovKD nv IVIhs. A. X. Lane. 

Take a tish that has been boiled or baked. Break into small 
pieces, remove all bones. Mix it with a hard boiled egg choi)ped 
tine, place in a tiat dish with a smooth end)ankment of i)otatoes 
encircling it. pour llollandaise sauce over the Hsh, varnish the 
])Otatoes with white (tf egg. Place in a very hot oven until 
slightly browned. 

Beat 4 cup butter to a cream, add yolks of 2 eggs, one by one.' 
then juice of one lemon, and a i)inch of Cayenne pepper, and + 
teaspoon salt: place this in a i)an of boiling water. l)eat with an 
egg beater until it begins to thicken, then add i cup boiling 
•water, when like soft custard it is done. 

Mus. E. M. COPPEXS. O. K. 

dp:vilp:i) loi!stek. 

To 1 can of loV)ster. drained and jjicked, | pt. of cream: 2 table- 
spoons flour, 1 tablespoon (\v\ mustard. 1 pinch Cayenne pei)])er. 
2 tablesiKions butter: boil cream, then add butter, flour and 
mustard, and while hot pour ovei- lobster and mix. i)ut into a 
baking dish and cover top with l>read ciuiubs. add lumps of but- 
ter and bake 20 minutes. Mus. J. W. Moon. 



Be very careful not to cf»ok too much. If small, tliey may be 
fried in butter or sweet oil. Have the butter or oil hot and do 
not overdo. Try them with a fork. Put no eggs or batter on 
them, they are better plain. They canbeln-oiled by wra])inng- in 
glazed paper' well buttered, sprinkle a very little pe])])er and salt 
on them, put them on the gridiron, and turn them from side to 
side over the hot coals. Season with lemon juice. If your trout 
weighs a pound or more it is better boiled. Use enough, slight- 
ly salted, cold water to cover the fish, let come slowly to a boil, 
and boil from three to five minutes, turn off the water and if 
you are careful the fish will not break and the beautiful colors 
will be as bright as before cooking. Serve plain or with drawn 
butter sauce. It is delicious if not over cooked. 

. Mrs. J. L. ^Fukray. 


Take a trout weighing about 2 lbs., season with salt, and steam 
one hour. 


Two tablespoons of l)utter. to one of flour, rub together and 
add boiling water to the consistency of thick cream. 2 hard 
boiled eggs chopped fine, and a little salt and ])ei)]jer stirred in 
the gravy. To be eaten with the fish. 



Hold under the faucet and wash inside, remove the skin. ])lace 
in a bake pan with 1 cup each of milk and water, bake 15 min- 
utes, and then add another cup of milk and bake 10 minutes 
longer. Mrs. Francis Smith. 


For a dozen good sized trout fry six slices of salt ]iork: when 
Iji-own take out the ])ork and put in the tfout. fry a nice lii'own 
on all sides. Serve the }K)rk with them. 

Mrs. K. a. Minuoe. 


One white llsh boiled tender and picked tine, make a drawn 
butter gravy; add one egg, i)epper and salt, add the fish, warm 
through, put into scallops and bake. Mrs. A. N. Lane. 


Ilavo a (leoj) iron kettle i'ea;ly. l-"resli cdd or liaddock are best 
for ehowder. Cut into 2 itieli slices. Vvy some slices of salt 
])ork ill kettle. Takeout, clioi) tiMt>. leaving- fat. put a layer of 
fish in this fat: then a layer of s|)lil ]ioston crackers, then some 
bits of pork: some thick slices of potatoes i peeled i. and some 
chopijed onion and pepper. Then anothei' la.xcr of lisli. with a 
repetition of the other articles. Covei' witii boilinji' water, and 
1 toil -i hour. Skim out in 1h(^ disli in wliicli il is to be served, 
thicken the gravy with Hour, lioil iijiaiid pour over cliowder. 

Mas. 1. F. lIoi'KiNs. 


To bake any kind of fresh tlsh. let it la\' in liiine over night 
and until time to bake, then take fat salt pork, slice very thin, 
lay in the tin just where the tlsh will lay, put a few ])ieces of 
butter on pork and a little pepper, a piece or two of pork, butter 
and pepi)er inside the fish, then lay tlsh in tin on the pork, put 
butter and pei)i)er on top of tlsh, and last of all cover all over 
with thin i)ieces of pork, and bake till done: it refpiires no 
hasting. A tish weighing 5 lljs. will take H hours with a slow 
even fii'c. liake until brown. .Mits. Ciias. Axtiioxy. 


Freshen, by laying in cold water from 24 to 30 hours, according 
to size. Place in a pan. and cover with cold water: set on stove, 
let come to Iwiling heat, and let simmer '> miinites. Lift care- 
fuUv and cover with cream. Mrs. C. T. Hills. 


He who knows whiit is sood and chooses it, who 
knows what is bad aud avoids it, is learned 
and temperate. 



First, buy your coffee ^reen and roast it carefully yourself. 
Use equal parts of Mocha and Java. Mocha coffee is a small 
rounding kernel of a yellowish green color, and Java is a large 
kernel of a brownish color. Grind the browned coffee fine in 
order that you may get the full strength. Use earthen or gran- 
ite ware to make your coffee in. and wash the coffee-pot after 
brewing. Allow a tablespoonful to each person, of the ground 
coffee, wet it with cold water and an egg before putting it in the 
coft"ee-i)Ot, 1 egg is sufficient for 1 cup of ground coffee, if less 
coffee is used, use less egg. Tut the wet coffee in the pot and 
pour boiling water on it, let it boil up once then remove to a 
l)lace on the stove where it will be near the boiling point but not 
l)(iil. let stand from 10 to 15 minutes, serve in hot cups with hot 
cream or milk with yolks of eggs beaten together. 1 yolk to 1 cu]) 
milk. If there is coffee left and you wish to save it, pour it off' 
the grounds, if allowed to stand on the grounds the bitter pois- 
on is extracted, and the coffee is spoiled. If you must use tin to 
make coffee in use bright, new tin. but earthen is far preferable 
to anything else. A. C. F. 


One cup coffee, add 1 pt. cold water, set on back of stove A 
hour, when nearly ready to serve V)ring forward anil add Vioiling 
water, let boil 1 minute. Mks. T. W. Lke. 

Take 6 tal)lcsi)oonsful scraped chocolate, dissolve in a (|uart of 
boiling water, boil hard 1") minutes, add 1 qt. of rich milk, let 
scald and serve hot; this is enough for six persons. Sweeten to 
taste. Mrs. E. W. Thayeh. 

lJKVKI!A<iES. 57 

Take 1 cup oai'h of wliito flour, corn meal, unsifted (Jrahani 
flour and molasses. Mix well together and form into small cakes 
a little larger than a silvei- dollar. If the molasses is not sufHci- 
ently thin to take u]) all the flour, i or A cu]) cold water may he 
added. Iriake the cakes m an oven until a very dark hrown, al- 
lowing them to hecome slightly scorched. Use 1 cake to each 
cup of cott'ee. jutur cold water on them and steep 20 minutes. 

"Good Health."' Hal tie Creek. 


Tea is made variously as the tastes of people require. Black, 
green, Japan and English hreakfast require different methods. 
For green or Japan tea, scald the tea-pot and allow from one- 
half to one teaspoon for each person, as the strength of the herh 
may indicate. Pour over this * cup of boiling water, steep in 
a hot place, but not boil. 10 minutes then turn in boiling water 
in proportion 1 pt. to every 3 persons. For English bre;ikfast or 
Oolong take 2 teaspoons for 3 persons, and prepare as above, onl}' 
letting the tea boil for 10 minutes. Selected. 


First part. Four qts. water. 4 lbs. sugar. 4 oz. tartaric acid. 

Second part. The whites of 4 eggs, 4 teaspoons flavoring, beat 
well together. Put the second part in when the flrst part is 
blood warm: let it boil 3 minutes, then it is done. Bottle tight. 
Put 2 tablespoonsful into ^ glass of water and stir in J teaspoon 
soda. 31 Ks. Tkott. 

Five Qts. red raspberries. 1 qt.of vinegar, 1 tablesjjoon tartaric 
acid. Stand over night, strain. To 1 pt. of juice add 1 lb* of 
sugar. lioil 20 minutes, bottle when cold. 

Mks. C. J. Hamilton. 


Ten (its. red raspberries, mash and put in a crock, add 1 (it. 
good vinegar. Let stand 48 hours, then strain and to every pt. 
of juice add 1 lb. sugar. Boil and skim. When scum ceases to 
rise, bottle tight. Two tablespoons in a glass of water is a re- 
freshing drink. 3[us, McFaulaxe. 



Tea and coffee dietary for children is as had in its effects as its- 
use is universal. Dr. Ferguson found that children so fed only 
grow four pounds per annum between the ages of thirteen and 
sixteen; while those that got milk night and morning grew 
fifteen pounds each year. The deteriorated physiques of tea-and- 
coffee-ted children, as seen in their lessened power to resist dis- 
ease, is notorious among the medical men of factory districts. 





fel-)Oiccsl ]©P0:r)Gls o| yeas ar)(J Corfccs. 

My Adkx .M(k iia and ^FANDEnLiNG Java Coffees surpass all 
others in their richness and delicacv of flavor. Tuv Them. 

When in want of a delicious cup of tea, I can till the hill 
with my best grades of 


They are witliout (l(>ul)t the Finest in the city. 
Yours Respectfully, 


Tlie Best ^oofls M Lowest Prices. 

-Our Assortment of- 

F" I_J I^ IM I T ILJ I^ E: , 

And everything in these lines is large and varied. While we 

carry Fixe Goods, we also have medium and low priced 

grades, and can suit anybody, no matter what the size of 

his purse. Call on us if you wish to see the largest 

« stock, and get the lowest prices. 

Obo Price to All-AMM Tie Lowest. 

Truesdell Furniture Co. 



ID I .A^ M O N 13 S , 

walcQcs. lewelpy, ^locl^s, 

SilveriATar^ apd iVrt (joods. 




DnijJTS. Medicines. Clieniicals, Fancy and Toilet Articles. Sponges, 

P)rus]ies. Perfumery. &c. Headciuarters for lloniu'patliic 

Ueinedies and Patent ^Fedicines. 

We carry all I'atent M(".licines advertised in the city paiJcrs. and 

order new ones as soon as made. 

ToalMiood Housekeepers wiio api)reciale a Hour thai will 
make a tine sweet loaf of bread: a tloiir tiial will never |^ail: t>nv 
that can be depended ui)on every time to accomplish satisfactory 
results, we recommend our "Fancy Patent" as the best for 
extra white bread, cake and pastry. For general family use our 
celebrated ••Silvku Leaf"' stands at the head of all oilier lirst 
class Hour. Try it once and you will use no other. Foi' sale by 
all Grocers, and manufactui'ed only by 



'•(iei ii husband what he likes. 

And save a thousand household strikes.' 

"One thinfj- is always ^ul■e to please, 
Just Ki\c lum pudding's such as these." 

HOW TO :make :v[rsii. 

A'ery few ])e()i)lo know lUiW to lunke t liis dish as it should be. 
The ingredients for a dish of niusli. are water, salt and corn 
meal. The water should be soft, tlie salt line, and the meal 
of the first (luality. yellow meal gives the best eolor but white 
meal is more easily cooked. The water should be boiling hot at 
commencement, middle and end of operation. The meal should 
be added very slowly, so as to prevent any lumiis forming, stir- 
ring all the time, and should never be in such (luantities as to 
bring down the temperature of the water below the l)oilingpoint. 
Herein lies the secret of making good mush. ^lush should be 
cooked 2 or .'J hours. ' ]SrRs. Geo. Gtllett. 

Four eggs, 1 qt. milk. .") large teaspoons corn meal, small cup 
sugar, nutmeg. P>oil the milk and scald the meal in it. let it 
cool before adding the eggs, bake I of an hour. 

Mks. Colemax. 


One i)t. milk. 2 large spoons corn meal, butter one-half size of 
an egg. boil 3 or 4 minutes: 2 tai)lespoons sugar, salt and nutmeg 
or grated lemon rind. Pake I of an hour. Spread with jelly and 
frost, browning lightly in the oven. Mus. Dennis Smith. 


Take 1 lit. stewed apples, sweetened, a small piece of butter. 
] cup rich milk- or tliin cream: i)Ut the apples into a i)udding 
dish in layers with thin slices of bread between the layers, pour 
the milk over it and liake i liour. To be eaten with fairy sauce, 
that is butter and sugar stii'rcd to a frothy comi)(»und. liavored 
with nutmeg. M ks. Temple. 



One tablespoon sugar, 1 tablespoon l)utter. 2 eggs, f cup milk, 
2 teaspoons baking powder, flour to make as stitf as cake. Steam 
2 hours, serve with rice sauce. Mrs. Temple. 


Boil i cup rice and i cup raisins in 1 qt. of milk until soft: beat 
yolks of 4 eggs with 6 ta blespoons of sugar, into the hot milk and 
rice, after it has been removed from the tire. Pour into a pud- 
ding dish, and spread over the top a meringue made of the four 
whites l)eaten stiff, with 4 tablespoons of white sugar, and flavor 
with vanilla or lemon. To be eaten cold. 

Mrs. 8. M. Cramulet. 

One-half cup butter, 1 cup cold water. 1 cup New Orleans 
molasses, 3 cups flour, 1 cup raisins, 1 teaspoon cinnamon. 1 tea- 
spoon soda, a little salt. Steam li hours. Mrs. Cole3ian. 


One qt. milk. 3 teaspoons cornstarch, mix with a little cold 
milk, 5 eggs; separate them, put the yolks with the cornstarch, 
add 6 tablespoons sugar, put this into the cornstarch, with milk 
when boiling. Boil 3 minutes or till cooked. J^)eat the whites 
stiff and add 3 tablespoons powdered sugar. l)ake sufficient to 
hold the icing. L. C. T. 

One pt. sweet milk, 1 tablespoon butter, place on the stove and 
boil, add 3 tablespoons cornstarch and 1 tablespoon flour, stir in a 
little cold milk. When cold add 3 large eggs or 4 small ones, 
beat yolks well and add the whites well beaten last, set in a dish 
of hot water and l)ake 4 hour. To be eaten with a sweet sauce. 


Six eggs ix'atcn with !t or 10 tablesixxins Hour and bit. milk, 
bake 20 minutes, sei've witii sauce. INIrs. C. B. M. 


One-ti)ir(l bread and s ai)i)le. Crumb the l)ri'a(l tine and chop 
the apples: 2 cups brown sugar, i cu]) butter, 2 teaspoons cinna- 
mon, a little luitmeg. Mixthorouglily and s])read over the apples 
and liicad. i lake verv brown. Mrs. C. B. Maxn. 



Three t alilespdoiis rice. 1 ([t. new milk, i teaspoon sail, sugar 
ami luitiiieg to taste, iiaki-ili or :{ iiours in a moderate oven. 

^fKs. G. M. Smith. 


Two cu])S elio])i)e(l bread, i ('U]) chojjped suet, ^ eup molasses, 
1 egg". 1 cup raisins. 1 cup sweet milk with i teaspoon soda dis- 
solved in it. 1 teasjjoon cinnamon, i of cloves, a pinch of mace 
and salt, boil 2 lioui's in a tin pudding boiler, eat with foaming 
sauce. Ap])roved by I.lus. Spuagie. 


One cup V)oiling water with i cup of butter melted in it: while 
the mixture boils stir in 1 cup flour, keep it on the stove stir- 
ring it until smooth and velvety, when cool add 3 eggs well beat- 
en and i teaspoon dry soda: heat a pudding dish hot, butter thor- 
oughly and pour In the batter. Bake in a quick oven until 
thoroughly done. Make an opening in the edge and pour in cus- 
tard made of 1 cup of milk, i cup of flour, i cup sugar, and 2 eggs, 
flavor with lemom Mus. Spkague. 


One cup molasses, 1 cup cold water, 1 cup fruit, 1 teaspoon 
soda, flour to make a batter, steam H hours. 

Mus. J. D. Davis. 

Take dry bread pieces i pt. more or less, pour l)oiling water on 
them, when soft add a cup of fruit of any kind, stewed or fresh, 
and 2 tablespoons butter, yolks of 2 eggs, spice and sugar to taste: 
bake 20 minutes: just before it is done spread on tlie beaten 
whites of the eggs and brown nicely. 


Three eggs, 3 cups milk. 3 cups flour. I'.ake in patty tins or 
cups and serve with hot sauce. Mrs. Reynolds. 

Three eggs well beaten. 2i tablespoons sugar. 2 tablespoons 
butter, i cup sweet milk. 1 cuj) raisins, stoned, 1 tablespoon bak- 
ing powder, flour to make the cf»nsistency of i)oun(l cake, steam 
.35 minutes. To be served witli li(iuid sauce. 

Approved by K. T. C. 


One-half fill) sugar, i cup Initter. 2 cups water, boil together, 
thicken with 1 teaspoon cornstarch: lemon juice nutmeg or va- 
nilla to taste. 

Pare and core enough apples to till a dish: put into eacli apple 
a bit of lemon peel. Soak i pt. of tapioca in 1 qt. of luke warm 
water 1 hour, and add a little salt, flavor with lemon, pour over- 
the apples. Pake until apples are tender. Eat when cold with 
cream and sugar. 


One-half box gelatine soaked in 1 cup cold water 1 hour. 2 
lemons grated, 3 eggs, li cups sugar. Add sugar and lemons to 
gelatine, then pour over i pint boiling water. When dissolved 
beat until all sparkles, then add the whites of eggs beaten stiff,, 
make a custard of the yolks. 


Mash tlie pulp of 3 baked apples with a silver simoon, add 1 cup 
sugar and the beaten white of 1 egg. flavor and beat i hour: 
serve with soft custard or alone. Mrs. C. B. Mann. 


One teacup liutter. 1* cups sugar, 1 cup sweet milk. 3 cups 
flour, 2 teaspoons cream tarter. 1 of soda, add cinnamon, luitmeg, 
a few raisins chopped fine, 2 eggs, steam 2 hours without un- 
covering. Use any kind of sauce. Mrs. .1. D. Davis. 


Soak ] cu]) tapioca in 1 (it. milk for 2 hours, add •; cup of sugar. 
1 cup of raisins, yolks of 3 eggs well beaten, a little salt. l)ake 
slowly one hour. Peat whites of eggs to froth, add 2 tablespoons 
sugar, flavor. ^ Mrs. ^L\ngoll). 


Soak over night 1 cu]) tapioca in H cui)S water, in morning add 
2+ cups water and cook until transparent in double boiler. Wlieii 
done add 1 cu]) sugar, 1 i)ine api)le ])ared, cored and llnely minced 
(a can of <^i'atc(l pine apple coidd be used), tiiin into cups, wet with 
cold watei'and mould, serve with cold or wiiiijpcd ci'cam. Api)les 
and peaches can be used in place of pine ai)i)lr. 

•'Good IIkaltji," P. C. 

PUDDINGS. tji") 

SNOW inM)I)IN(i. 
Half V)()X ^'olatino, wliitos of ;} eygs. pinl of hot water, juice of 
1 lemon. Dissolve >ie!ati lie in tiie water, tlieii add lemon juiee 
and sugar, mix well and strain through llaiincl inlit a large mix- 
bowl: when cool encmgh to l)egin to thicken, si ir in t he wliites of 
the eggs beaten to a stiff froth, and beat until it is thick and 
snow white all through. It will take a half liour or longer, 
and the colder the better. Turn into moulds tliat have been 
dipijed in cold water, or i)ile in ]),vramid form in cciitei'of a glass 
dish. U'aving a sjiace all around. Keej) on ice till next day. 
Make a soft custard with a pint of milk, yolks of :j eggs, pinch of 
salt, 4 tal)lespoons sugar, little grated lemon rind. The custard 
should be A'ery cold, and if the pudding is in pyramid pour the 
custard around it — not over it. In moulds, serve the custard 
from a pitcher. PI C. II. 

Scrape very tine 2 oz. of chocolate, J teaspoon cinnamon: jjut 
into a pan; pouring over it 1 (it. new milk, stirring until it boils, 
add by degrees 4 oz. sugar. IMelting the chocolate until smootli, 
pour out to cool. Beat 8 eggs to a froth, mix with chocolate, 
pour into buttei'cd dish and hake I hour. Serve with jiowdered 
sugar, cold. 


Take light, white bread, cut it in thin slices: ])ut into a ])ud- 
ding dish a layer of any kind of lireserves. then a slice of bread 
and repeat until the mould is almost full. Pour over all a i)int 
of warm milk, in which 4 beaten eggs have been mixed: cover 
the mould vvitii a piece of linen, jilace the mould in a sauce pan 
with a little boiling water, let it boil gently 20 minutes. Serve 
with ])udding sauce. 

One scant pint of grated l)read crnmbs. 1 (it. of milk, i cup of 
sugar. 1 lemon. 4 eggs, butter the size of a walnut, (rrate the 
rind of the lemon, and put it with the butter: little salt with the 
liread crumbs, tlien ])onr on the milk lioiling hot. Wlien cold 
add the j'olks of the eggs well l)eaten, l)eat all thoroughly to- 
getlier and bake. When cold make a meringue of the whites of 
the eggs. the. juice of th(> liMiion. i cu]^ f)f sugar. ])eat until stiff, 
spread over the top of the pudding and set in tlu' oven until a 
delicate brown. H C. 11. 


Mix 3 tablespoons cornstarch with a very little water, and stir 
into 1 pt. of boiling water, add the whites of 3 eggs beaten stilf. 
For saiic^, take beaten yollvs of 3 eggs, 1 cup of sugar, i cup milk, 
flavor. Boil the sauce till cooked. 

Mrs. 8. M. Ck amulet. 


Ft)ur eggs, i pt. molasses, i cup butter, i cup sugar, i cu]) milk, 
1 cup sifted flour, 1 large teaspoon soda, bake half an hour. 
Sauce.— Two cups sugar, ] tablespoon butter, H cups boiling 
water, 1 lemon, grate rind and squeeze ou.t the juice. 

Mks. Vestey. 


One lb. flgs chopped fine. 1 pt. grated bread crumbs, 1 cup flue 
chopped suet, i cup sugar, 1 cup sweet milk, 3 eggs, 1 large tea- 
spoon cinnamon, 1 large teaspoon nutmeg. Dip a pudding cloth 
in boiling water and dredge it with flour, put in jnidding, tie up 
tightly, leaving a little room for it to swell. Steam 3 hours. 

One orange, 2 teacups stale bread, 2 eggs, (yolks only.) 2 oz. 
citron shredded, 1 cup water, sweeten to taste. Soften the bread 
with the water, grate the rind and squeeze the juice of the 
orange, mix this and the citron with the bread, stir in the yolks 
of the eggs and sweeten. Butter 6 small cups. Beat the whites 
of the eggs, mix ([uickly with the other ingredients, All the cups 
and bake slowly 20 minutes or until they are l)rown. Serve liot 
with cream sauce. Raisins can be used instead of citron. 

Mrs. J. Alvord 

Three common crackers rolled, boil 1 i)iut milk. When it is 
partly cooled stir in the yolks of 2 eggs and a ijinch of salt, place 
in a disli of water, and hake until it is set. Frost with the 
wliites of the egg and sugar, decorate witli bits of jelly. 

ISIrs. Murray. 

In making boiled sauces, if the butter, sugar, and water are 
boiled for 15 miiuites before tliickening, the sauces will l)e nmch 
clearer. Mrs. (Jeo. D. Smith. 



One lb. raisins. 1 lb. Euf^iish currants, i lb. suet, choiiijcd line 
with 1 lb. breatl crinubs. 2 tablespoons tloui', 8 cfJfgs. 1 qt. sweet 
milk. 1 teacui) su^ar. 1 nutnu^^-. i lb. candied citron, i lb. can- 
died lemon. 1 tables])oon ground cloves, iioil j^ently in a bag 4 
hours. Turn the bag wrong sidiMHit. di]) in hot water, then in 
cold, wring dry and dust well with Hour. turn, and put in the 
pudding standing a s])oon up in the middle and lie up the bag. 

-Mks. L. L. Tkott. 


1 cup milk. 1 cup molasses. 1 cup chopped suet or i cup melted 
butter, 1 cup raisins. 3i of Hour. I egg, 1 teaspoon soda, spice to 
taste. Boil or steam 3 hours. Can be kept several days in the 
winter and then warmed like plum pudding. Serve with hard 
saiu^e made as follows: one cup sugar, i cup Initter stirred t<> a 
cream, tlavor with vanilla or nutmeg. 

Mks. H. I). P.AKKH. 

One cup chopi)ed suet. 1 cup of molasses. 1 cup of chopped 
raisins. 1 cup of sour milk. 3 cups of flour, 1 teaspoon of salt. 
Steam 3 hours. Eat with vanilla sauce. A cup of chopped 
apples is sometimes added. Mrs. G. F. Outhwaite. 

One cup milk. 1 cu|) suet. 1 cup sugar. I cup cho])i)ed raisins. 1 
egg, piece butter size walnut. 3 cups flour— cinnamon— 2 tea- 
spoons baking powder. Steam 3 hours. 

Butter, sugar and 1 egg stii'red to a cream. Flavor with va- 
nilla. Mrs. a. C. Brakemam. 

Three cups flour. 3 teaspoons baking powdei'. 1 cup suet, 
chopped ttne. 1 cup raisins, stoned, i cup sugar or f cup molasses, 
cold water or milk enough to make stiff, batter (about 1 cup), 
you can use sour milk and soda if you like; even teaspoon cinna- 
mon, i of cloves. Steam two hours. Rub i cup sugar and table- 
spoon of butter to a cream, (moistened with teasixton hot water 
makes it cream better.) for sauce. 

Mrs. E. T. Chamiuoki^ain. 


Make as for suet pudding and drop into boiling water, or into 
water where meat is boiled. Apples may be rolled in them, mak- 
ing delicious ap])le dumplings. lioU an hour. 

A. T. F. 

One pint sweet milk! whites 3 eggs. 2 tablespoons cornstarch. 
3 tablespoons of sugai'. little salt. When the milk reaches the 
l)oiling point add sugar, then starch mixed smooth in a little 
cold milk, antl lastly the eggs beaten to stiff broth. 


One pint milk. 3 tablespoons sugar, yollcs 3 eggs well beaten 
and a tablcsixion milk added to them. Flavor to taste. 


One Itox gelatine, 1 pint boiling water, juice of 2 lemons, 3 
eggs. Pour water over gelatine, add sugar to taste, and the 
lemon jnice. When cold add whites of eggs l»caten to stiff l)roth. 


Beat the yolks of 3 eggs and stir them into a ]jint of boiling 
milk. Sweeten and flavor to taste. ]Mus. Ciiamuehlain, 

St. Paul. 


One half lb. best prunes stewed very soft, remove the stones and 
mash fine, sweeten to taste with powdered sugar. Then add the 
whites of 6 eggs beaten stiff, ptit in a pudding dish, bake in mod- 
erate oven 15 minutes. To bo eaten either hot or cold with 
whipped cream. Canned st rawhei'rics or pliimhs ai'c vei'y nice 
prt'pared in t lie same way. M its. F. Nims. 


Soak 3 tablespoonsful of ta])ioca over niglit: in tiie moi'ning 
cook until clear. Take 1 (piart of milk, I'eserving 1 cnpful, set 
milk on the stove, when boiling, add the tapioca. Beat the yolks 
of four eggs, 1 cup of sugar, three tables])oonsful cocoanut, and 
one cup of cold milk, stir these into the ))oiling milk and tapioca 
and boil until it thickens. Pour it into a pudding disli. l)cat the 
wliiles of the eggs with three tablespoonsfvd of sugar, pour over 
l)U(lding. s])riukle cocoanut over, set in llir o\('ii and l»i'o\vn. 

MliS. VV. A. SiHLEV. 


icec'hp:am rri)i)iN(;. 

IJdil 1 icaciip i-icc in I (juart of milk, t lien take \olks of 4 cu'^-s. 
1 teacup .sugar. 1 leaeup raisins. 1 tcaspimn vanilla: stir this to- 
gether and stir into tlu' ricr. Ix'at wliitcs of egus t'oi' I'ldstiny. 
To be t-atcn mid. Mhs. X. .Mdin.VKi'. 

FijozEX pri)i)i>,(;. 

- Oni' generous pint of milk. '1 cupsful of granulated sugar, a 
scant half cup of Hour. 2 egg.s, 2 table.spoonsful of gelatine. 1 ([t. 
of cream, one i)ound (tf French candied fruit (a half i)ound will 
do). Let the milk come to a boil, heat the tlour. eggs and one 
cup of sugar together and stir into the boiling milk. Cook 20 
minutes and add gelatine soaked one or two hours in water to 
cover. Set away to cool and when cool add sugar and cream. 
Freeze ten minutes, add the candied fruit and finish freezing, 
takeout the beater, pack smoothly and set away for anhoui'oi- 
two. When ready to serve, dip the tin in w^ater. turn out the 
cream and .serve with whipped cream heaped anmnd. 
From Miss Parloa's Cook Book. 

AiTUoVEU r.v Mrs. W. A. Sibley. 


Soak i box gelatine in i pint cold milk: beat the yolks of :5 
eggs and put into a double boiler with a jiint of milk. 3 tea.spoons 
sugar and the soaked gelatine. Stir well, let it come to a boil, 
remove from the tire and flavor to taste. Beat the whites of the 
eggs to a stiff froth and stir into the custard and pour into a Imt- 
tered mould. Serve with cream. Mus. (hoo. CriLLETT. 


Blanch and dry * lb. almonds, put a piece of butter the size of 
a nutmeg into your 1 in drii)i)ing pan. set them in the oven and 
brown as you would coffee, only a light brown. As you take 
them up. sprinkle salt on them. 

Pai'e and core without (luartering 12 large apples. :\hU<e a 
crust of 4 cups flour, 3 teasi)oons baking jxiwder. * cup butter: 
rub butter well into flour, mix with milk as for biscuit, cover 
each apple with the dough and put in a butterd tin. pour boiling 
water over them aid l)ake. Serve with cream and sugar. 

Mi:s. \V. W. P.AKCT.s 


Put i cup Irish moss in a qt. of sweet mill^, after washing 
carefully. Let it set over a pan of hot water for 30 minutes, 
flavor, then strain and mould. To be eaten with cream and 
sugar. Mrs. L. L. Trott. 


Pare and core without quartering, 12 apples; put them in a tin 
with a small piece of butter on each apple, sprinkle I cup of 
sugar over them, add i cup water and bake in the hot oven. 

Mrs. W. W. Barcus. 


'Variety is the spice of life. 


Juice and grated rind of 1 lemon. 1 cup sugar, voiles of 3 eggs, 
1 cup of milk, 3 teaspoons of cornstarch or flour stirred in jjart 
of the milk, a pinch of salt. Put together in order named, bake 
with under crust. Beat the whites of eggs to a stiff froth, add 
3 heaping tablespoons of tine grained granulated sugar, spread 
over pie while hot, return to oven until a delicate brown. Serve 
eold. Mks. H. D. Bakek. 


One and i pint milk, 4 eggs, little bit salt, 2 tablespoons sugar, 
i nutmeg, bake in moderate oven. Beat eggs thoroughly before 
stirring into milk. White of 1 egg can be reserved for frosting 
if desired. Mks. L. O. L. 


One pint well stewed and strained pumpkin. One qt. scald- 
ing, rich milk, H cups sugar, 4 eggs, i teaspoon salt, 1 table- 
spoon ginger, 1 tablespoon cinnamon. Do not let mixture stand 
after it is put together. 

Grated rind and juice of 1 lemon, 1 cup raisins, seeded and 
chopped, i cuj) sugar, 1 cup water, put on the stove and thicken 
with cornstarch. Bake with two crusts. Mrs. Ckandall. 

Line a deep pie dish with nice pie crust, slice in tan apples, 
sprinkle over one cup sugar, a little nutmeg (or any flavoring 
you like), then pour over a cup of sweet cream and bake. 

Mrs. E. T. Chamberlain. 


One-half doz. medium sized, half ripe tomatoes, sliced thin;^ 
slice k lemon very thin, 1 cup sugar. Bake with two crusts. 

Mrs. R. p. Eastox. 


Take i bowl grated pumpkin. 1 egg-. 1 heai)ing tablespoon of 
sugar. 1 teaspoon ginger salt, cinnamon and nutmeg to taste. 
Beat sugar egg and spices until very light, add pumpkin and 2 
tablespoons of cream and enough milk to till pie. Hake nearly 
one hour. Mus. W. A. Sibley. 

The finest in \hv land. Bovs. brins? vour yirls and t rv it. 

O-i^STTEM^^ IIN: O-t^E^ SE^^^SOJNl. 

Do not fdi'^ct the i)lacc. 


Uo W. Westkkx Ave.. MUSKEGON, MICH. 





Kpesr), C)<a:lf <a:r)d ^rQeljccl UVdatsj 

227 Westekx Aye. (Telephone 266.) MUSKE(K)N. .MICJI. 
F* x~c:> 's^ i ^^ i o in^ ^^ , & c^ . 

?)^0 U\e ^Ixee^, m\Jp^EG01i, K-ICE. 







^ com'^a^aV\"oe\A^ xveui ixixzXz soVd. uivd-ex \l3 waxt^e 


aUeul\ou, as "^ooi \ot Ixv^oaW^LS axii CU,\\5.Texv, 

as ^^e\\ as ^^or l\ie, BxeaV^asl lab\e. 

Coo\s m t^jOQ M-Vaules. 

. 13. lr)aoYri^aer o jdto. 

Cl^iic^QLgo, 111. 



Take 2 U)s. of Hue winter wheat flour, i teaspoonful of salt and 
the juice of oui' lemon, mix with cold water into the consistency 
of firm butter, do not knead too much, (lii>t your hoard with Hour 
and roll out the paste into a square i incii thick. >rou]d out in- 
to a s(iuare cake 2 ll)s. of good butter, which lias had all the salt 
washed out. and ])lace in the middle of the slu^et of paste. Then 
fold each side over it and roll out in an oblong' so as to e(iually 
spread the butter between the paste, fold this into three and roll 
out so that what were before the sides of the sheet may now be- 
come the ends: repeat this, folding and rolling three times 
more. Wra]) in a cloth and put in the ice box or any cold place 
until next day. Then roll and fold three times more and cut 
out with a sharp, thin cutter, and bake in a hot oven, l)e sure 
and dust off all the dry flour from the surface of the paste before 
folding, and keep the hands also free. The scraps must not be 
used for |)atties. because the grain of the paste will l)elost. 

TTauuy Fox. 

PIE CltrST. 

One colTce cup of lard. :! of sifted flour and a little salt, cut 
lard well into tlour with a knife, then ndx with cold water (piick- 
ly intoa nuideratcly stiff dough, handling as little as possible. 
Take a new slice of jiaste each time for top crust. After rolling, 
s])read butter with a spoon, fold and roll again, using trimmings 
for under crust. This makes 4 commr)n sized i)ies. 

Mks. ('. .1. Hamilton'. 

Sift half teaspoon of baking powder into a pint of (rraham 
flour.add enough thick, sweet cream to form a paste to roll. If sour 
cream l)e used, add saleratus in ])lace of l)akiug ixiwder. Milk 
with butter may be used in place of cream. 

.Mi:s A. ('. Firm AN. 


For an oidinary pie, take 9 tables])oons of flour, h teaspoon of 
baking i)owder. 1 tablespoon each of lard and butter. Cut in 
with a knife and wet with very cold water to a soft dougli for 
rolling. F. T. C. 


"In everything- you do aim to excel. 

For what is worth cloing- is worth doing well 

One pint chicken cut in tine |»icccs. 1 ])t. of celery measured 
after cutting. 


One and one-half cups vinegar, (if too strong weaken-a little) 
1 heaping teaspoon mustard, 1 tahles])oon sugar. 1 tal)lespoon 
melted butter, pinch of cayenne pepper, salt to taste. Five eggs 
beaten separately, mix sugar.^vinegar, mustard and egg together 
and scald until it begins to thicken; mix thoroughly with the 
chicken. The addition of a cu]) of \vhipi)('(l cream before mix- 
ing is an improvement. M. F. S. 

One can of French peas. 2 qts. of potatoes cut in dice. 1 bunch 
of celery, a little parsley, a little onion. Dressing— Yolks of ;"> 
eggs.5 tablespoons vinegar.l pt. cream, whipped stiff. 1 tablespoon 
.sugar, 4 juice of 1 lemon; heat vinegar. l)eut eggs light. ])ut in 
butter the size of an egg, stir egg in wliilc boiling, put away to 
cool and cover; when ready to use i)ut in the lemon and season- 
ing, add cream. For seasoning use ti leaspoonssalt. 4 of mustard, 
1 of cayenne pepper. Ghack M(X»f. 

lioil i cup vinegar with 2 tabiesiHionsfiil of sugar, i leasiKion 
each of salt and mustard and + teasijoon of ])epper. Ivut) i cu]) 
of butter to a cream, with 1 teasiK)()n of Hour, and pour the boil- 
ing vinegar on it. Cook ") nunutes. then pour it over 1 well 
l)eaten egg: mix this dressing while hot, with 1 pint red cabl)age 
shaved or ciiopijed. Ajjprovcd by Mi;s, L. N. Kkatixcj. 


Cut oranges in small pieces, add chopix'd olives, pour mayon- 
naise over it. Mus. A. N. Lan'k. 


ro'iwro SALAD. 

One (loz. I'old potatoes clKippcd. Sauce -Six tablespoons milk, 
(i tal)les])oon.s hutttM'. 1 tablespoon salt. 1 teasinxm ])epi)er. 1 tea- 
s])Oon mustard, boil and add 3 well beaten e^r^s. Take from the 
stove when eg^js are added and stir •"> minutes. 

Sai;aii .Misnku. 

OVSTEi; SAI..\1). 
One qt. of oy.sters steamed till plumi). throw them into cold 
water. Four heads celery cut with a knife, cut the oysters in 
halves and mix with celery: salt slightly. Dressing' — Beat well 
4 eggs, add 1 teaspoon mixed nuistartl. 1 teaspoon cornstarch, i 
cup good strong vinegar, cook over steam unlil thick, add piece 
of Imtter size of an egg. Wine glass cream added when <-ol(l. 

Mks. W. W. ilAKCUS. 

One head of cabbage chopped tine. 3 eggs well beaten. :i table- 
spoons of butter. 12 of vinegar. 1 teaspoon of salt. 3 teaspoons of 
mustard. * teasjwon of ])e])]ier: let conu> to a l)oil and turn over 
cabl)age while hot. Mi;s. Wm. S.mitii. 

One head crisp lettuce. 1 small onion. 1 cup vinegar. 2 hard 
boiled eggs. 2 small boiled potatoes. 3 tablesi)oons soft butter. 
Break the lettuce in small ])ieces. slice thin the onion and whites 
of eggs. i)ut into a dish and pour the vinegar over, cream togeth- 
er the butter, yolks of eggs and ])otatocs. then pour over the 
lettuce and toss with a fork until thoroughly mixed. The onions 
may be omitted. Mi:s. W. K. Stuknkv. 

Take () large tomatoes and put on ice. wash and drain lettuce 
leaves and form into little nests on a dish: when ready to serve, 
cut the tomatoes into large dice, and place a large spoonful in 
each nest, serve immediately with the following dressing: 
Yolks of 4 beaten eggs. ^ eu]) of vinegar heated with 1 tablespoon 
sugar. 1 teasi)oon mustard, salt and pepjjer: pour in the v^^ 
when hot and cook carefully until thick, remove from stove and 
add i cuj) melted buttei-. i)lace on ice. and when ready to use 
thin with cream. Mks. E. y\. ("oci'kns. (J. \\. 


Slice oranges and bananas, and till disli. jxiui- dressing over 
and put in cold place 2 or 3 hour^. Mhs. '1'kmimj:. 


Volks of 4 eggs. 1 teaspoon salt. 1 teaspoon pepper. 1 teaspoon 
nnistard. i cup vinegar. Cook until it thickens: when cool add 
half cup sweet cream. This is a nice dressing for potato salad 
also. ■\Iiis. W. (r. Watson. 

Have ready in a tin can, 8 teaspoons of salt, 4 of mustard, 1 
even teaspoon of red pepper. To 5 tablespoonsful of boiling 
vinegar, add the well beaten yolks of 5 eggs. Stir until thi<'k, re- 
move from stove and add a piece of butter size of an egg. 1 tea- 
spoon of mixture from the can. juice of half a large lemon and 
i pint of cream whipped stilt. ]Mks. W. A. Siijley. 


Dressing— Juice of 3 oranges, and 1 lemon, making i pt. juice, 
add 4 oz. sugar, white and shell of 1 egg. Beat all together, heat 
to boiling point and simmer ."> miinitcs: grate a little of tiic i)eel 
in the mixture and strain. 


One box gelatine. 4 lemons. 1 orange. 1 (it. sugar. 1 (jt. water. 
Soak gelatine an hour in the cold water, but on back of stove 
and stir until dissolved: add juict' and little of the sliced peel 
and sugar. Let come to a hoil: let stand nntil quite thick, then 
pour half of it into your moulds, place in your fruit, and pour 
on the other half of jelly: sections of oranges; French cherries: 
blanched almonds: nuts, raisins, grapes, etc., can be used. This 
is enougli for nearly 2 (jts. of jelly. Mrs. A. F. Temple. 


I'ut i box gelatine into 2 teacups cold water over night, in the 
morning add 1 cup hot water and the juice of ."5 lemons (4 if 
small), 2 cups sugar, 1 can pine apple. >prinkle sugar over, 4 
oranges, 4 banaiuis: i)ut into gelatine when cold and s(>t on ice. 

Mks. L. O. L. 

Beat 2 eggs, add 8 tablespoons vinegai-. (i talilesi)oons sugar, (i 
tablespoons butter.. 1 teaspoon each of s;ilt and nnistard. I!eat 
well together and cook in an earthen dish set in hot watei'. stir- 
ring (jften. When cool, thin by adding 2 tablespoons sweet 
cream, same Of sugar. Pour over finely sliced or choiJiied cab- 
bage. Mas. F. Loveless. 



Take ."5 traspoims i;rniiii(l iiiuslafd. 1 (if llouf. ncasimiiii su<i:ii' 
jjour Ixiilin^' water mi tlusc. and mix into siiioot li. tliick paste. 
When cold add viiieuai' eiKUii^li lo make ready t'of use. a lit t le 
salt. Mits. L. l\.\N'ir/.. 

M .WON N A I SK I )1{ESS I N( i. 

Yolks (if 2 e,ii>;s. 1 teaspoon salt. ^: teaspoon red |)eppei'. A tea- 
spoon nuistai'd: mix together until liKht. dro]) in oil till thick, 
stirring constantly, a taljlesjjoon vinegar and juice of >j lemon, 
just hefori' putting on salad add 1 cup whipped cream. 

Mus. A. X. Lane. 


One quart of flour, (sifted and well lieaped). weighs 1 lb. 

Three coffee cups of sifted flour, (level), weigh ] Ih. 

Four teaciips sifted floiir. (level), weigh 1 lb. 

One pint of soft butter, (well ])acked). weighs 1 lli. 

Two teacups soft butter, (well packed), weigh 1 lb. 

Two coffee cups- powdered sugar weigh 1 lb. 

Two and three-fourths teacups powdered sugar weigh J 11). 

Two teacups granulated sugar, (level), weigh I 11). 

Two teacups Cotfee "A" sugar, (level), weigh 1 lb. 

One and three-fourths coffee cu])s best brown sugar weigh 1 lb. 

Three and one half teacups Indian meal eiiual 1 ((t. 

Three tablespoonsful of grated chocolate weigh 1 oz. 

Nine large or ten medium sized (^ggs weigli 1 Ib.- 


One pint contains 16 fluid ounces. 

One tablespoon contains about i Ihiid ounce. 

Sixteen tablespoonsful eciual {r pint. 

Four tablespoonfuls ecjual a common sized wine glass. 

Four teacups equal one pint. 

A common sized tuml)lef holds al)()ul v i)int. 

One pint of milk or water weighs 1 lb. 


Two cups (if sii^ar. 1 cu]) of sliortcuiny. '- egt>s. 4 tal)l('s])ooas 
sour milk, i tcaspoouful of soda. Mks. I). Sc.tiMitKs. 


Two Clips of sugar. 1 cup of luiltcr and lard luixcd. I r\\\) sour 
milk. 3 eggs. 1 even teaspoonful of soda dissohcd in tlic milk. 1 
even teaspoonful of liaking powder in the Hour. 

]Mks. Spkague. 

lUil) thoroughly together one cup of butter. 4 cups of t1our and 
1 teaspoonful of soda. Beat together 3 eggs. 2 cups of sugar (not 
granulated), and i teaspoonful of ginger. Pour into the flour 
and mix. Mks. C. H. IIacklev. 


One cup of butter. 2 cui)s of sugar. 3 eggs. 1 tablesjioonful of 
.sweet milk. ]Mix (piickly using only flour enough to I'oll (piite 
thin, sift sugar ovei- and cut with frii'd cake cutter. 

>[ks. Asiifoud Wood. 

Two cups sugar. 1 cup butter. 3 eggs, the rind and juice of one 
lemon, mix thoroughly either with a spoon or the hand, adding 
sutticient flour to make them thick enough to roll out. lloll very 
thin and cut in small cakes with a cutter. After ]}lacing in a 
pan rub the tops with egg and sprinkle with white sugar. 2 eggs 
?re enough for the tops of the cakes. Tliey only recpiire a few 
minutes to bake. Mus. K. C. llrNTEH. 

One egg broken into a cui). put into the cu]" butter size of an 
egg and till the cup with sugar. 1 taliU^spoon tliick soui- milk. 
To every three measures of the above put 1 teasi)oon soda: flavor 
with lemon or nutmeg, flour enough to roll easily. ! find these 
the nicest cookies I have evei' nuide. Mi:s. Ashkoud Wood. 


31 RS. WOOD'S jrMi!Lf:s. 

One lb. sugar. 1 lb. butter, (i eK,ys. tlu- Ki'iit<'<l I'ind of two lem- 
ons, stir in the flour until (luite stitf, then drop a s]X)ont'ul on 
baking tin and bake: if too ricli add more flour, drop by s])oons- 
ful, not too close together, as they will spread, place on the toi) 
of each a blanched almond. Mks. W. F. Wood. 


Three eggs, 1 cup butter. U cups sugar, i teaspoon soda. A tea- 
spoon cloves, i teaspoon ailsjuce. 1 teaspoon cinnamon, 1 cup 
raisins chopped flne, flour enouge to make stiff. Roll thin. 

Mks. (tEO. D. S^riTH. 


One and one-half cujjs sugar. 1 cup liutter. 1 cujj clioiJijed rais- 
ins, 2 eggs, 1 teaspoon soda. 1 teaspoon cinnamon. 1 teaspoon 
cloves. 2 tablespoons' sour milk, a little nutmeg, flour enougli to 
roll.' Cut with scallo])ed cookie cutter, or in lady Angers. Hake 
quickly. Lillie Rose. Syracuse. N. Y. 


One cup "C"' sugar. 2 cups bud el'. 1 egg. ."! taljlesixions l)oiling 
water. ^ teaspoon soda, vanilla, flour to roll thin. 

Miis. C. H. McKxK^nT. 

Two eggs, 2 cups granulated sugar. 1 heaping cup butter, s cup 
milk. 1 teaspoon soda, not v(M'y heaping. 2teasi)oons cream tartar 
heaping, cream butter and sugar, beat ihoroughly. stir in flour 
as stiff as you can stir with a spf)on. Afler rolling out. sprinkle 
with gi'aiuilated sugar, cut oiH and Imke. Mus. TE>rPLE. 


"\Vc li\(' not iiiwii wliiil wo I'iit, but upon 
wlmt \\ (• (lijicst. " 


One fdrtVi' cu]) of sii^-ar, 3 tablespoonsfiil incited Itutler. 1 t'U]) 
of sweet milk. 2 egys. 2 teaspoonsful creaiu tartar. J teasixioii 
soda, and flavor with iiutiueK or grated lemon rind, roll in sugai- 
and frv. To be just right the mixture must l)e soft. Tse no 
more flour than is necessary. Mus. Dknnis Smith. 

Four eggs. 1 cup of sugar. 1 cu]) of milk, a jiiece of hutter size 
of an egg. 2 teaspoons of baking i)owder. St ir in tlour witli spoon 
until stiff: then roll out and cut with jx'pper box cover to make 
them into round balls and fr\ in liot lai'd. Mhs. Wm. S:mitii. 

One cup of sweet milk. 1 cu]) of sugar. 1 teasi)oon of but ter. 2 
eggs. 2 teaspoonsfid baking i)ow<ler. 2^ cui^s of flour, season with 
nutmeg and droj) from spoon into boiling lard. \'ery tine. 

Mrs. W. a. 

()necui)of sugar. 2 eggs. 2 teaspoonsful melted lard, a little 
salt and 1 cuj) of sour milk, lieat the whites and yolks of eggs sep- 
arately. Put i teasixion soda, or a little nu)re if the milk is very 
sour, into the milk and stir until it foams: take the lard, sugar, 
yolks of eggs and a little of the sciur milk and beat thoroughly, 
adding more milk and Hour to make a stiff batter: lastly add the 
whites of the eggs and enough flour to roll. When rolled on the 
board. let stand ten or fifteen ndiuites before cutting out and fry- 
ing. Mi!s. H. 11. iloi.T. 


One (jt. tlour. ."5 teas])oons baking powder, 'i cup of sugar. I cup 
sweet milk. 1 r^ri^j;. a little sail and cinnamon. 

Mils. S. M. CUAMliLKT. 



One cup sugar. 3 eggs. 1 cup sweet milk, a little salt, 3 tea- 
spoonsful baking powder to a quart of tlour, a piece of butter the 
size of a teaspoon bowl. Take sugar, butter and a little milk, 
mix thoroughly with the hand, add the rest of the milk and 
the well beaten eggs. Sift the baking powder with the flour two 
or three times, mix to roll, and when rolled on the board let 
stand 10 or 1.") minutes befoi'c cuiting out for frying. 

isius. II. II. Holt. 

Two eggs, 1 cup sugar. 1 cup sour milk. I teasjjoonful of soda 
4 tablespoons melted lard, a little salt and grated nutmeg, flour to 
make soft dough. Mks. Hovey. 


One cup sugar, 1 cup sweet milk and pinch salt. 3 eggs, 2 table- 
spoons melted butter, 2 heaping teaspoons baking powder, add 
flour to make a soft dough, i nutmeg. Miss M. M. Furman. 


One and one-half cujjs sugar. 2 eggs, 1 cup sour milk, 3 table- 
spoons butter, (not too full), i teas])oon soda, nutmeg. 

Mrs. G. I. TiLLOTsoN. 


One tal)lespoon of sugar, 2 eggs, 1 cup of cream, flour enough 
to make a thin batter with 1 heaping teaspoon of baking powder 
sifted with it, a little salt. Fry in hot lard. If milk is used, add 
a little butter. ]Mks. C. E. Moore. 


One cup sugar, 1 cup milk, 2 eggs. 2 teaspoonsful baking pow- 
der, flavor with lemon or cinnamon extract, mix soft and fry in 
hot lard. Mrs. C. E. Moore. 

A pint bowl full of raised dough; add 1 cup of sugar, 1 egg, a 
small piece of butter, i t('as]K)on of baking soda, dissolved in tea- 
spoonful of water, beat in flour enough to roll out; set to rise 
one-half hour and cut out to fry in hot lard. 

Mrs. M. R. Stevens. 


SOF^r (rlXiiElJ IIHKAI). 

One lea cull 'n'dwii sii^ar. 1 cupViest New Orleans molasses, i 
ciii) biiltci'. till the cvi]) up with boiling water. 1 heaping tea- 
spoon soda (liss(i|\e<l in 1 tal)lesi)oon hoiliiig water. 1 teaspoon 
of eiunanion it pi-et'erred: Hour to make quite soft. 

MKS. O. p. riLLSliUUY. 


One cup of butter. 1 cup of New Orleans molasses. 1 cup of 
sour milk, U cups sugar. » cups Hour. 4 eggs, 2 teaspoons soda, 
bake in deep pans. Florence Hamilton. 


One-half pound of liutter, I lb. sugar, 1 lb. tlour. .") eggs. 1 teasi)oon 
of ginger, i teas])oon nutmeg, i teas]K)on soda, 1 tablespoon milk. 
Spread thinly over bottom of tin. when baked cut into squares 

Mrs. Geo. 1). S.mith. 


One and one-half cups N^ew Orleans molasses, 4 cup brown 
sugar, i cup butter, i cnp sweet milk, teaspoon soda, teaspoon 
allspice, half a teaspoon ginger: mix all togethei' thoroughly, add 
3 cnps sifted flour and bake in shallow ])ans. 

Mus. II. D. Baker. 

One and one-half cups molasses, 1 cuj) butter-milk. 2 table- 
spoons shortening. 2 eggs. 1 cup sugar. 1 teas])oonful of soda, 1 
tablespoon ginger, si)ices to taste. But in last .'k'uijs Hour. 

^Iks. >rAN(;()LD. 

One cup molasses, 1 cup brown sugar, 1 teaspoon ginger, 1 even 
teaspoon soda, 1 egg, 1 cup boiling water. (5 tablespoons butter, 
41 cups flour. Mrs. Mangold. 


CtInger snaps. 

One cup of sugar. 1 cup of Imtter. 1 cuj) of molasses, 1 tea- 
spoonful of soda, a little ginger. Let all come to a Ixiil. stiffen 
with flour and roll very thin. Mus. W. A. Siulev. 


Two cups hlack molasses, 2 cups l^ew Orleans molasses. 2 cujjs 
hrown sugar, 2 cups shortening. H cu])S water. 4 tahlesijoons gin- 
ger. 4 tahlespoonsful of soda, alum the size of 2 hickory nuts 
pulverized. Will make (i gallons of cookies. 

Mks. v. p. :\risNEK. 

One coffee cup of brown sugar. 1 coffee cup of molasses. 1 cup 
of butter. 4 cups of flour. 1 cuj) of sour milk. 2 large teaspoonsful 
of ginger, 1 teaspoonful of soda, dissolved in the sour milk. 
Stoned raisins may be added. I'.ake in a small dripi)er. 

Mks. p. p. Misner. 


Put 1 teaspoon soda in teacuj). on it .3 tablespoons hot water. 

1 tablespoon melted butter, and fill the cup with New Orleans 
molasses. Repeat as many times as desired and add a teaspoon 
ginger— one cup will make about 20 cookies— drop a teaspoonful 
in a place on pans well greased, and smooth with the back of a 
spoon dipped in melted butter, bake <iuickly. They are very nice 
if just right. Mus. C. L. Dearborn. 

One cup butter and lard mixed. 1 cup sugar. 1 cup molasses, 

2 teaspoons soda. 4 teaspoons vinegar. Dissolve soda in vinegar, 
flour enough to roll easily very thin and bake in hot oven. 

M. F. S. 

One cu]) molasses. 1 cup melted buUer. 1 teaspooji soda. 1 table- 
spoon ginger, flour enough to roll. >L\y Daht. 

One-half cup of sugar. 1 cup of molasses. 1 cup of buttei'. 1 cup 
of sour milk sweetened with i teasjioon soda. 1 teaspoon baking 
])owder stirred into flour enough Id make a common batter. 

^IHS. M. S. FU'hdue. 
Port Sherman. 



Two cups of lii;lit brown suiiar. 1 ciii) hiiltcr. .'{ cj^i^s, i tea- 
spoon of soda. 1 nutiucii'. •"? ta'iU'spooiis of waicr. tlour choukIi t(» 
I'oll slitT. 'ViiAAK Ekickson. 

(;iN(Ji':!; (AKK. 

Two (•ii|)s molasses. 1 cup hut ter. ."{ e»"u"s well hcateii. 1 cup sour 
milk. 1 lieaping leas])ooii soda. 1 teaspoon gint^er. i teaspoon 
cinnanion. or any other spice, add llouf till thi(d< enough to l)ake 
in pans. Miis. 'i'r-:MiM,K. 


( )ne cuj) of New Orleans molasses, 1 cuii su^^ar. 1 cup butter 
and lard mixed: 1 cup water, iiimdi of salt. 1 teaspoon of .soda: 
mix soft with (Jraham ilour. Mu8. C<)>{. 

(il'vAHA.M (H)OKIES. 
Two cui)s sugar. 2 ejjus. 1 cup shortening— i each of butter and 
lard -1 cup sour milk, i teaspoon soda, mix stilt' with (Jraham 
Hour and roll. (.riven by Mrs. Fraxiv Wood. 


"There is no short road to sood fortune in 
cake making-.'" 


One cii]) full of sugar. ^ cup "f butter, whites of 3 eggs, i cii]> 
of cornstarch dissolved in nearly i cu)) of milk. H ru]is Hour. I 
teaspoon cream of tartar, i teaspoon soda, and vanilla or almond 
flavor, iteat butter to cream and beat in sugar gradually. Add 
tlavoi'. mix flour, cream of tartar and soda together and sift. 
I'.eal wiiites to a stiff frotli. add cornstarch and milk to the beat- 
en sugar and Imtter, then add whites and flour. Mix quickly 
and thoroughly and bake in moderate oven for about half an 
lioui'. Tse 2 even teaspoonsful baking ])owder m place of. cream 
of tartar if you like. 


One cu]j sugar, i cup Vtutter. yolks of 3 eggs and 1 wliole egg, i 
cup niilk. i teaspoon each of soda and cream of tartar and 1 
heai)ing teaspoon leaking jiowder, H cups flour. Mix butter and 
sugar and add eggs. milk, flavor and flour in order named. Bake 
same as silver cake. White frosting is good with this cake. 

Minnie J. Reynolds. 


One cup liuftcr. 3 cups sugar. 2 cups soiii- milk oi- buHei'-milk, 
1 (|1. flour. 2 cups I'aisins. spices to taste. 1 t(>as])oon soda, (less 
soda. somel)aking powder. im])roves all cakes madeof sour milk.) 
'I'iiis makes two loav(vs. A. T. F. 


Two cups sugar, i cu]j butter. 3 cups flour. I cup milk. 3 tea- 
spoons baking powder. Filling— Two cups sugar. 4 or .J teaspoons 
l)oiling water, boil till it threads from the sjjoon. have ready the 
beaten wliites of 2 eggs, jjour the boiling liciuid over the eggs, 
beating till cool, then add 1 (mi)) of English walinils l)roken flne 
and 1 cup of small raisins, spread between layer and on lojjof 
cake. M. S.. Ionia. 



Oiu'-half cu]) (if hutU'i-. 12 eygs. i ciii) of swret milk. 1 licapiiiy- 
teasiKHin of haUinji- powder. '2 cuijs of rtour Ix'foi'c sifliiiji-. J!eat 
butter and si|i;-ar ti) a cicaiii. -mM \\\v vggs well l)ealeii. then the 
tbo tldur with baking- powder sifted in. Fi!liiiy— One-half lb. 
English walnuts and a teaeupful seeded raisins mixed witli frost- 
int;-. 1 Sake in :? or 4 layers. M!;s. (;. I'\ OrriiwAiTE. 

One cup hoi water. ; cup butter sel upon the stove in a tin 
dish, when it boils add 1 cu]) of Mour and cook until thick, stir- 
ring constantly, let it get perfectly cool, then add 3 well beaten 
eggs, small ^ teasijoon soda. Drop a small spoonful foi-eacli cake 
in a iian with s])ace between, bake in hot oven. 

IHKA.A[ FOR i-nj>ix(^. 
Scald 2cui)s milk, add 2 ogg.s, 3 tablespoons of riour. I cup of 
sugar, tlavoi- to taste, rut slit in siile ot" cak'' and fill with this 
cream. ^ A. T. F. 


One and one-half cu])s i)ulverized sugar. ;-; cuj) of butter. 1 cup 
of milk. Si cups tiour. 1 cup seeded raisins. 2 teasi)oons of bak- 
ing i)ow(]ei-. wbilesot 4 eggs, flavor to taste. .Vliis. L. C. (J. 


One-half cuj) white sugar. V, eu]! red sugar, i cup butter, i cup 
sweet milk. 2 cui)s tiour. 1 teaspoon baking jKiwder. flavor with 
rose extract. l>eat butter and sugar to a cream, then add r"d 
sugar, milk and tiour. whites of six eggs beaten to a stiff froth 
the last thing. Jiake in slow ovea. Mhs. E. C. II. 

Two cui)fuls of butter. I pt. of white sugar. 3 jits, of flour. 4 
eggs, half a teaspoonful of mace, lloll thin, cut into small cakes 
and baki^ in a (luick oven. >'ot a ])artic!e more of the flour than 
is given above must be used. The cake should be nuule in a 
rather cool room, and they cannot be nuide in very wai-ni 
weather. They can be kept a long time, aiul are delicious. 

.MitS. H. I). P.AKICU. . 


One lemon grated. 1 cup of sugar. 1 cuf) water. 2 eggs. J 
spoons of Hour, or 1 of corn starch. T.oil until as thick as jelly. 

Mus. E. W. ii.. 



Tliivo eggtv 1 euj) i^raiiulated sugar, i^ nips Hour, il ta))l('- 
spooR.s of cold water. 1 teas]ioon of baking ])owdcM'. I'his is 
enough for 4 cakes baked in jelly cake tins. For custard boil 
nearly- 1 pt. of milk, sweet, mix 2 tables])()ons corn stai'ch with a 
half cup of sweet milk, add 2 well beaten eggs, stirring briskly. 
Add i cup of butter, stirring until dissolved, (lavor with 1 tea- 
spoon vanilla. Spread between cakes while hot. 


A cup of sugar. 1 tablespoon of ])utter. grated rind an:l juicr of 
one lemon. Isour apple grated. A heaping teaspoon of Hour pui 
with the sugar, a half cup of boiling water and Ut lu)il about .i 
niiiiiiles. Just before taking from the stove stir in one beatini 
egg. ]Mus. (Jioo. I). SMiTii. 


One cup sugar, 1 egg. 2 tablespoons mt'it<d butter, I cup sweet 
milk, i^i cups Mour. ■' teaspoon of soda. 1 of cream tartar. 

Mrs. E. W. (tKay. 

Two cups pulverized sugar, V cuj) butter, whites of -5 eggs, j 
cu)) milk, large 2i tea^iioons baking jowder. 8 cups flour — large. 

:Mi;s. E. W. (Iuay. 

AXCJEL FOOD \(). 1. 
If eggs are small take IS. otherwise 12: after separating, put 
on ice an hour to cool. Beat i hou.r briskly; use an ordinary 
jelly glass for a measure: 1 glass of flour after sifting 4 or '> times, 
1 teaspoon cream of tartar in the flour. 2 cups pulverized sugar 
sifted 4 or 5 times: add the sugar to the ei};g slowly. 1 teasi)oon 
vanilla, add the flour, bake in a pan wilh tube: stir well iH'fore 
putting in. Have tlie ovcii (|uilc liot wlien Hrst put in and 
gradually cool, bake I of an liour, turn on tin- tube 2i> minutes 
before removing from ilic pan. Mrs. W. B. I'iondk!.. 

Whites of n eggs beaten stiff, li cups puheri/ed sugar. 1 cup 
flour sifted 4 times, 1 even teaspoonful of cream of tartar, i tea- 
:s])oon of soda sifted with the flour, a little salt, flavor with va- 
nilla oi' almond. Bake with very slow Are about forty minnt(s. 

Mus. il X. Ib.VKv. 

CAKE. 93 

Wliites of 11 OK!?'^ bcHten to a stiff froth: sift Hour 4 times aiul 
nioasmv one tumbler full. 1 small, level full teaspoou of cream of 
tartar, put in tlour and sift again. T* tumlilers powdererl sugar 
sifted, 1 K'asjxton of vanilla. ^lus. T. O. Lvox. 


One cuf) of meats broken fine, H cups sugar, i cup butter. 2 
cups Hour, i cup sweet milk, 2 teaspoonsful baking powder, 
wliitesof 4 eggs. Stir the meats in a little Hour and add last. 

Mrs. De^tnis Smith. 


Two-thiids cup of butter. 2 cups of sugar. 1 cup of millc. tfa- 
sponnful of baking powder. 3 cups of flour measured betVtre sift- 


One-half cup of batter, 1 cup pulverized sugar. J cup of sweet 
milk. 24 cups of flour, 1 teaspoonful of baking powder mixed 
with flour, 1 cup of raisins, whites of 5 egg^. Bake in round pan 
with tube in the .••.•iitf-r. i"ii(* white ■;ii!'; ;n-,»;;nd the out side, the 
red part in the ;■ IMks, Wm. Smith. 

One pint of mi'iK. 1 i)t. of flour, 3 eggs: beat well tv.gtiiit-!' ami 
add a little salt, bake in patty pans. Mk.s. J. A. Wood. 

i\)W\ s'WWK ]] CAKE. 
One cup of butter. 2 cups sugar, 1 cup of sweet milk, ii cup of 
corn starch and lill up with flour. 2 teaspoonfuls of baking pow- 
der and wliites of 7 eggs. Never fails. Mks. C. H. TIackley. 


One cup of sugar. 1 cup of flour. 1 egg. 1 ta1)lespoonful of 
melted butter, i cup of sweet milk, 1 teaspoonful of baking p(>w- 
der. i>iuch of s;dt and flavor to taste. Sifl l);d-:ing ]wwder with 
flour. 'm\--. '. ■. !!. Hackley. 


Two ni|>.> , i -H,i;ar and i cup of butter stirred to a cream, add 

cup of sweet milk. 3 cups of flour in which has been mixed a 

leaspoon cream of tartar and half a teaspoon of soda, then add 

whites of (5 eggs heaten to a stilf froth, flavor with lemon. Good 

and easilv made. i\!us. H. I). I^akki;. 


One ciii) of sii^ar. ^ cup nu'lted butter. 1 cu]) boiling water. 
yolks (tf 4 eggs well beaten, flavor with vanilla. 1 teasjMtonful 
Itaking powder. 2 fnll (■iii)s tloiir. 


One and one-halt cn])s of sugar, i eu]) of bulln-. i v\\]\ of nulk. 
whites of 4 eggs well beaten. 2-^ cups sified tioiir. 1 teaspoonfnl 
baking powder. Droj) first a spoonful oi' wliiic ihcn of yellow 
until you have .3 good loaves. AIks. Ni;ij.n-; Si'KAca'E. 


One and one-half eiips puherized sugar, i cu]) of eorn stairh, 
seant * cu])of Initter. i cup of milk. H teaspoons baking ])owder. 
whites of s eggs, flavor with vanilla or orange. This may be 
baked in one loaf or with two layers, using the following tilling. 
One cup thick cream, whipiied. 1 cuj) ))ulvei'ized sugar. 1 cu]) 
blanched almonds cho])i)ed line, a 111 lie ^■anilla and almond ilavoi-- 
ing. >ri{s. ITo\KV. 


One tumbler of sifted Hour. H tumblers ixiwdered sugar. 1 tea- 
spoon of cream of tartar and a little salt: sift all togetlici- in a 
dish, add the whites of 10 eggs and stir very carefully, bake in 
u moderate oven. Season with lemon extract. 

Mus. Wm. SMirii. 


One and one-half cups pulverized sugar. !•' cups flour, scanty 
<nip Imtter. i cup of milk, i cup of corn staicli. 1^ teaspoons of 
Itaking ])owder. whites of S eggs. 


One CU]) of thick cream Iteaten stiff. 1 cu]) powdo'ed sugar. 1 
lb. of clioijpcd almonds. Havor with vanilla. 

Mi:s. VV. A. SiT.LEY. 

r()IlK CAKE 

Three-fourths pound salt pork clio])ijed fine, i pt . boiling 
watei' turned over the ])ork, i 11). stoned raisins, i lb. candied 
<'itron. 2 cvips brown sugar. 1 cu]) of molasses, 1 teaspoon soda. 
2 teas])oons cream of tartar, flour to make very stiff. liake U 
Jioui's. t bis makes 2 loaves and will kc^c]) a y(>ar. 

.Mi;s. W:\i. S.Mrrii. 

CAKK. 95 

fk; cake sil\ i:i{ v.wvv. 

Two cups piilveri/(Hl sugar, ii cup liultcr. ikiI i|iii1c ;i cup 
sweet milk, whites of S eggs. 3 heaiiing teaspoons linking pnvvdcr 
thoroughly sifted with 3 cups of flour. Stir sugar aud butter to a 
cream, add uiilk aud fUtui- and lastly whites of eggs beaten to a 

(ioi.D i'Ai;r. 
One ciii) pulveri/.ed sugar, i cup tiuttei'. i cup sweet milk. H 
teaspoonfuls baking powder sifted into a little more t ban H cups 
flour, yolks of 7 eggs and 1 whole egg. J teaspoon of allspice and 
cinnamon until you can taste it. Bake the white in 2 long pie 
tins, put one-half the gold ])ai't in a long i)ie tin. lay on 1 lb. si)lit 
tigs, previously sifted over with a little Hour, so that they will just 
touch each other, put on the rest of the gold and l»ake. Put the 
cake together with frosting while warm, the gold between the 
white layers, and cover with frosting. Mus. L. L. 'I'lJOTr. 

Srin'HlSE CAKE. 

One egg. 1 cu]) sugar, i cu]) l)utter. 1 cup sweet milk. 1 tea- 
spoon soda. 2 teaspt)ons cream of tartar. Mus. L. L. Tkott. 


One cup butter. 2 cups sugar. 1 cup sweet milk. 2^ cups dour. 
whites of 7 eggs. 2 even teaspoonfuls baking powder. 1 lb. each 
seedless raisins and blanched almonds, i lb. each of tigs and 
dates, i lb. of citron. Cut figs, dates and citron tine: beat in- 
gredients well before adding fruit, which should be stirred in 
after being sifted with tlour. Hake slowly and ice. 



Two cups Hour. 2 teas])oons baking powder. .3 eggs. A cu]) butter, 
] CXI]) sugar. 1 vu]) milk, i cup corn starcliadd flavoring. 

M i{s. E. W. .Mehhill. 


One and one-half cups sugar. H cups lloui-. .i eggs l)eaten sep- 
;arately, 2 teaspoons baking i)owder. ^ cuj) lioiling water addcMl 
the last thing. M. V. S. 

One-half cu]j of Itutti'r. 1 cup of sugar. 4 cup of milk. H cui)s 
tlour. 1^ teas]x»ons baking jxiwder. whitesof 4 eggs. Use the yolks 
jn the same wav for vellow cake. M. F. S. 



One cup butter, 2 cups sugar, 2* cups unsifted flour, then sift 
4 times, 1 cup corn starcli, 1 cup milk, whites of 7 egg< heateu to 
a stiff froth and added last: 2 teaspoons baking powder, or 3i 
cu])s flour if coi'n starch is not used. 3Iks. W:Nr. S:\rTTir. 

WHITE :mountain cake. 

One cup butter, 2 cups of sugar. 1 cup of sweet milk. 4 cups of 
flour, measured after sifting, 1 lieaping teaspoon of baking pow- 
der. Can be l)aked in layers: put together with frosting. 

Mrs. W:m. S^trrir. 


Three eggs, 2 cups brown sugar, 2 cupschoi)ped, seeded raisins„ 
i lb. citron, 1 cup buttei', 1 cup sour milk, 1 teaspoonful of soda- 
cinnamon and cloves to taste, flour enougji to make (luite stiff. 

:nII!S. V. ]\ MlSNKl!. 

One cup of butter. 2 cups of sugar. 1 cup of sweet milk. .'} cups 
well sifted flour, 4 eggs, whites beaten separately, 1 teas])oon of 
cream of tartar, 1 teasiKion of soda. 1 teacup of butternut meats.. 
1 cu]) of choi)ped raisins. ]VrKs. C. H. Hacki.ey. 


Scant i cup biittei'. 1 cuj) of ])owdered sugar. A cu]) sweet milk 
2i cups tlour, 2 full teaspoons baking powder scant half tea- 
spoon of bitter almond extract. 1 cui) coarsely l)roken English 
walnut meats. 1 cup seedless raisins, whites of 4 eggs. Cream 
butter and sugar, add flavoring, milk, tlour after' being sifted 
with baking ])owder several times, beat l)riskly one minute, add 
eggs beaten to a stiff froth, mix well. Lastly add fruit which 
should be floured. IJake in a tin with oi)eiiing in c(Miter if 
possible: bake slowly in an oven pi'cxiously well liealed. 

.Mi;s. Fkku Lovklkss. 


One-lialf cup Imtter, 8 tablespoons sweet milk. V> cups ]julver- 
ized sugar, whitesof o eggs, 2 cups flour. 1^1 teas]X)ons leaking ])ow- 
der juice of one-half lemon. Cream tht' butter and sugar gradu- 
ally, tlien add lemon juice, then milk, tlien whites of eggs, lastly 
flour with baking powder and tables])oon corn starch. l)ake in two 
sheets, frost w'ith boiled frosting, putting in the otJiei' half of 
Irinon juice. Mrs. Asiif<u!J.) Wood. 



Two and one-hall' cups sugar. 1 cuj) huttcr. I cortee cup cliop' 
p('(l raisins. 4 cups rlour, i cup sour milk. 5 eggs. 1 iieaping tea- 
spoon soda, 2 teaspoons cinnamon, 1 of cloves and f nntnK^g. 

.Ml!S. L.VTIMKi;. 

Cream ^ cuj) of butter and I cup ot sugar, add i cu]) milk. 
4 eggs whites and yolks Iteaten separately. 2 cui)s of Mour. 2 tea- 
spoonfuls baking powder. 


Soft frosting— i lb. blanclied almonds, ilb. raisins, i lb. citron 
chopped tine, and mixed with frosting. Put lietween layers and 
on top. 

For white ]>;>''t. wliites of 8 eggs, 2 cups sugar. 1 cui> Ijutter. 1 
cup sweet milk. 2 cups sifted tloiir, 1 cu]) corn starch. 2 teaspoons 
l)aking powder, and juice of 1 lemon: bake in jelly cake tins. 
For dark part. 1 cup butter, 1 cup brown sugar, i cup molasses, 
3 cups flour 4 eggs, 1 large coffee cup raisins chopped fine, i lb. 
citron, 1 teaspoon baking ix)wuer dissolved in little milk. 1 tea- 
spoon each of cinnaruon. cloves and allspice. 1 nutmeg: lay one 
dark cake then white, spreading jelly between, ^fus. E. C. 11. 


One cup sugar. 1 heaping cup flour. 2 eggs, (> tablespoonfuls 
cold water, 2 teaspoonfuls baking powder Cream — One pt. milk. 
1 ogg. 2 talbespoonfuls sugar. 1^ tablespoonfuls corn starch or 
t1f)ur. flavor with lemon extract. Mus. ^Iaxuot.d. 


Two cups sugar. 1 cup butter. 1 cup sweet milk, whites ofU 
eixg>. .3 cujis flour. 2 teaspoons of baking powder, bake slowly. 

Mrs. II. Talmaoe. 

One cup sugar. 3 eggs, 1 cup flour. 1 te;isi)oon of cream tartar, + 
teaspoon of soda, flavor with vanilla, Bake in square pan, spread' 
with jelly and roll in cloth while hot. >ri;s. J. L. Rkck. 

One cup sugar, 1 egg. butter tlie size of an egg, s cu)) sweet 
milk, flftur to make a stift" batter, 2 teaspoons of baking powder, 
li:iv(ir to taste. Mrs. D. McLAtJGHLix. 


Whites of 10 eggs. U cups i)ulverized sugar, 1 cup flour, i tea- 
sp(»ou cream of tartar. 1 teaspoon vanilla. vSift flour, sugar and 
cream of tai'tar together, then add beaten whites of eggs and va- 
nilla: stir lightly and l)ake an hour in slow oven. 

Mr.s. Dell Tillotson. 


One and one-third cups of sugar, 1 egg, butter size of a small 
egg. i cup of milk, sweet, flour to make a stiff batter, 2 teaspoons 
baking ])o\v(icr. flavoring. 


('li(i|) v<'r\ fine 1 do/., fresh flgs. 1 scant cup of sugar with just 
water enough to moisten. Let the sugar and water boil, stir in 
the whole of ] egg beaten stitt" and the tigs. Do not let the flgs 
boil. Mrs. D. McLaughlin. 


Oiie-iialf cup of sugar. 1 cup of molasses, i cup of butter. 1 tea- 
spoon eacii of cloves, cinnamon and nutmeg, 2 teaspoons of soda 
in a cup of hoiling water. 21 cups of flour, 2 eggs well beaten and 
added last thing before baking. Mrs. T. O. Lyon. 

One cup sour cream. H cu])S sugar. 2 eggs. 2 tablespoons sweet 
milk. 2i cups sifted flour. 1 teaspoon soda, 1 teaspoon each cinna- 
mon and cloves. Mrs. F. Wood. 


Tlireecups l)rea(l dough. 2 cups sugar, 1 cup butter, 2 eggs, tea- 
sjioou soda, and spice to taste. Mrs. C. L. D. 


Whites 2 eggs, i cuj) butter. 1 cup sugar, 1 heaping teaspoon 
baking powder, 1.^ cups flour. Take the 2 yolks and beat in a 
cup very light. All ihc vn\) with brown sugar and 1 teaspoon 
strong cinnamon, stir well and use as frosting. Mrs. C L. I). 

Whites of li eggs, 1 cuj) sugar, s cup butter, i cup sour milk, 1 
teaspoon cream of tartar dissolved in the milk, * teaspoon soda, 
flour enough to uuike a little stitfer than when baking powder is 
used: flavor to taste. Mrs. E. B. 

CAKK. !>9 

CXH'OAM"!' MA( Aia)()NS NO. I. 
One lb. of cociianut. line or i;r;iiuilnt»'(i, slircd will do. U Ihs. 
powdered sii»jar. whites cif T ejj^r^ well beaten, lin/. corn starch. 
i 07.. llonr: mix well together, for at least haltan honi-. let lay tor 
2 or ;{ honrs. llnely dust a slieet of paper, witii riee tlonr. oi' corn 
starcii and (iron the doii;^h in pieces abont the size of lialf dol- 
lars: bake in a fair oven, dani)) Ihe pajxM'on the back and the 
cakes will come olT'. if they will not withonl. IIaukv Fox. 

COCOAXl'T M\r\[\{H)ys NO. -2. 
AVliites of 4 egj;"s. 2 cups pulverized sugar. 4 heaping teas])oons 
of sifted tluur. :\ cups shredded cocoanut. I>eat the eggs and 
sugar together foi' half an hour. uiLv the Ih.ur with the cocoanut 
and stir lightly into the eggs and sugai-. (irease your baking 
pan with lard and sprinkle with a little tlour. drop your nii.xture 
in small cakes and bake in a moderate oven. Let cakes cool be- 
f(»re removing from pan. For liickorynut macantons use 2 cnii> 
hickory nuts in jilace of cocoamit. "Mns. T. (J. Fosteu. 

Burlington. la. 

CH()C( )LATE M.VC.V K( )( )NS. 

Melt butter size of an egg: >lir in liol butter 2 oz. I:!aker"s 
chocolate scraped tine, stir until smooth, add I cup coffee sugar. 
2 eggs. 1 teasiMionful baking powder, b'lour your fingers and 
uuike into balls size of hickor\' nuts, bake in gn^ased ])an 1 inch 
a])art. M ks. Di;. Pos'i'. 

Whites of 4 eggs. 2 small coffee cujis of ]»ow(lered sugar. 1 cup 
of sifted tlour. (snuill). 1 teaspoon of vanilla, i \h. German choco- 
late, grated and sifted. Beat the whit(>s of eggs and sugar to- 
gether i hour: add the othei' ingredients, stirring as little as pos- 
.sible. Grease and tloui- baking tin. dro]) in small cakes and bake 
in .slow oven. .Mn-. T. G. Fosteu. 

I'.urlington. la. 


One lb. coi'u starch. 1 11). Vtutlcr. 1 lb. juiwdered sugar, in eggs, 
the rind and juice of 1 small lemon. Wash the salt from the 
butter, and beat to a cream, then add s\igar.then I egg at a time 
with a small portion of the corn starch, until all is used: leave 
half a cup ofcornstarcli out of tiie package, and add i <-upof 
flour, with 1 teas])oon of baking powder last: V)eat nearly an hour. 
V)ake 1 houi' in a modeiale oven. .^In^. L. K'.wi'rz. 


One-half cup of butter (ei'eamed) i cup of sugar, If cups Hour, 
i cup sweet milk, 2 eggs well beaten, + lb. Baker's chocolate grat- 
ed. 1 teaspoon cream of tartar mixed in the flour, i teaspoon 
soda In the milk. Cream the butter and sugar, add 5 tablespoons 
sugar to grated chocolate, 3 of boiling water and stir over tire 
until smooth and glossy. Add this to butter and sugar, tlien 
add the eggs, next the flour and milk alternately: mix thoroughly 
and bake in layers. A very handsome cake is made by doubling 
the receipt and baking in four dee]), square layers, spread layers 
with l)oiled icing in which has been stirred blanclied almonds 
cut in strips. Frost the whole with icing. The cake l)i-eaks 
very easily In removing from the pans. More than 3 tablespoons 
of water are sometimes needed to malce the chocolate smooth. 

'Mils. V'estky. 


One (It. iioney, i (jt. of New Orleans molasses, H oz. soda, i lb. 
almonds, i lb. citron, i cup anise seed rolled line, teaspoon each 
of cloves, mace and cinnamon, 1 cup lard: heat molasses, honey, 
soda and lard on the stove, then !)ut in flour enough to roll out, 
add the other ingredients. Mix three weeks before baking, keep 
in a cool ])]ace: wh(>n ready to bake, roll out half an inch thick, 
put blanched almonds on top. I>ake in a slow oven, before cold 
cut in s(iuare pieces. Mits. L. Kanitz. 

.^vLMONl) CnEA>[ CAKE. 
Two cups sugar, J cup T)Ul ler. 1 cup sweet milk, 2 of flour and 
1 of corn starch well mixed, whites of (5 eggs. 3 teaspoons baking 


Ont'-iuiU \nii{ swii-ei cream, yolks of 3 eggs. 1 tablespoon sugar, 
1 teaspoon corn starch, blanch and cliop i lb. almonds and stir 
into the creani, l)oil tlie creiim thick enough to spread. . 

Mrs. L. Kan it/. 

Whites 10 eggs. 1 lb. powdered sugar, 2 teaspoons flavoring. 
Have everything cold and (hy, put eggs in deep bowl to whi]), 
using whisk made of )n;nch of wires, beat until you can turn the 
bowl up side down, add sugar and flavoring' all at once. Spread 
it on cake and sift a linle powdered sugar over it, set in the 
oven 10 or lo minutes. .John Roiik;. 

I). CiiinsTiK Jv Co. 




One riij» dl' siitiar. '■ ru\\ Imt'.cf. •: cuii milk. 2 (•ll|)^ llmir, 'J icii- 
spcions biikiny ]»«i\v<U'r. 2 ('^■t''.>. Cook 1 cui) chofolato, i cuii milk. 
l tal)lt>s[)ooii o1' vanilla, yolk of 1 vg^r and stir in tho rake. 

Mi:s. ]■:. AV. Tii vvKi:. 

liOlLEl) FliOSTINi;. 

One f'uj) "iranulaled siiKar. white* ()f an ('.iiK. wau-i' cnouiih to 
cover .sngar. boil till it l)ul)blcs: if t(H» thin can add su^ar and if 
too thick add boiliii;^- water. Mus. Tkmv\a-:. 

('.Vi;.\>lEL 1 UOSTiM.. 

Two cups li<ilit Itrown sugar, i cup sweet milk, batter size of 
a walnut, boil until it will strin;^' fi'om sijoon: remove and add 1 
teaspoon vanilla, stir until cold. Miis. J. K. I5knnktt. 

or)Oi\^ Wr)ite JBaKir)6 1 o^^der 

Is an absolutely pure cream tartar powder. 

2iv£ore EjCorLomica.1 

than the ordinary kind, and cannot he sold in competition with 
the low-test alum or phosphate powder. 

rfcTi\i Laa\^ 'joVvo "\]o\\\ use \l, m\\ \je \v\(^\\\Ai i^\eased, 



Yoli Will M aireclms for iisii oi every cai 



.Ml P)akiny- I'owder sold tor 20 to 30 cants are alum ])owders, 
and are very injurious, regardless of what any salesman may say. 
The actual cost of them is only 5 to 8 cents per pound. 

Kull (2rr)d /lifracfivc OfocHiS lo all cur lJcpGirln;)ci;)ls. 






Money savers and close buyers will always liiul Hrst clioicc and 
advance styles in our sevei-al lines. 

< Successor to Cramer & Smith, > 

Kupr)ilurG. v£^arpets. vf^Poc^GPy ar)d lcil<asswarc. 
No. IT E. Westeux Avem'j:. 


J. T^. KINO 

SE L1.S 

He also carries a choice line of liaked Goods. .\I1 oidciv will 
receive prompt attention. 

8T 1^F^IF^r3 »T^P^E>E:;Tr. 



One qiuut of milk. 1 box of gelatine snaked in a i pint of hot 
water, 4 eggs, 1 cup of sngar. Whip yolks and sugar together. 
Let the milk boil and stir in eggs and sngar, and let cook a little, 
last put in gelatine, and stir well. Let cool partly and stir in 
the wliip])ed whites of eggs, and put into moulds. 

Mrs. W. a. SiJ$i,Kv. 


One can of pineapple. 1 large cu]) of sugar, cook twenl\ min- 
utes or until soft. Add a teaspoonful of lemon juice and slniii; 
through a coarse sieve. Strain into it immediately i box of gel- 
atine which has been soaking 2 hours in a half cu]) of cold water. 
Stir the mixture until it begins to thicken, then put in one i)in( 
of stiff whipped cream, and when well mixed ])ut in a mouki on 
ice. Serve with whii^ped cream. Mrs. W. A. Sirlev. 


Dissolve i package of Cox's gelatine in i pt. of cold milk, sim- 
mer 1 (]t. of milk; wliile hot on the stove, pour in the gelatine, 
stirring till perfectly dissolved; add the beaten yolks (tf 8 eggs 
and vanilla, as for custard, and let them scald one minute, or a 
little more: when done pour the mixture into a large bowl con- 
taining the beaten whites of 8 eggs, stir briskly for one minute, 
and pour into moulds. It will flU 2 (its. and 1 i)t. Our experience 
leads us to say, that if milknum's milk and cream is used, it is 
lietter not to soak the gelatine in milk, bul water. 

]\[rs. N'kstkv. 

One (jt. milk, i cup sugar. eggs, i teasjjoon salt: put th*' milk 
on to boil reserving a cui)ful. Beat the eggs, add the v*old milk 
to them, stir tlie sugar in a small frying pan until it l)ecomes 
li(iviid and just begins to smnke. Stir it into the iK)iling milk, 
then add beaten eggs and cold milk and stir until it begins to 
thicken. Serve cold in glasses. Ai'I'roxkd nv ^VTrs. C W. S. 

C'lIKAMs AM) ICES. 10") 

Tlirt'c pis. of u'ood crcaiii. ff Hi. <if pulvcii/.cd siiyar. 1 oz. licst 
jiclat inc. (i *'.iijis. Divide the siiyar in iialf. sweeten tlie civani 
with ^. lia\(>r with extract vanilla and whip with ('^fi>- heater. 
Beat the eu-^s to a stitV I'l'oth. aihl the rest of the siij^ar. l)eating 
hard. Tut the ji't'latitKMnto i teaeupofcold water to soai< 1 or 
2 hours, tlien a(hl i cui) hoi ling water, melt and strain, and iceep 
warm. Put tiu' ejiji's and the suj^'ar in a lari^c txivvl. pour' over 
the scalding- jjelatine. stir tlieiu (|uickly. and when it is eonled. 
ad<l the whipped cream, mixing witii hot h hands and with great 
disi)atcli to avoid congealing in lumps, i'diir in glass howds and 
ornament to suit the taste. If this i-ecei])! is closely followed, 
one need never fail in making this delicious (U'ssert. 

Miis. Ve.stkv. 


Soak one even tal)lespoo!iful of gelatine in just enougii water 
to dissolve it. Whip the whites of two eggs with 1 ])int of thick 
cream till St itf enough to drop from the whippei-. Tlieii put in 
I cup of sugar, one tabesi)oonfuI of vanilla and whip in dissolved 
gelatine slowly. I'our all into mould or tin ])ail and set in a 
large jjail with finely pounded ice and salt. Let stand one hour. 
then raise cover and stir from side, let stand another hour and 
repeat the stirring. When it has stood the third hour it will 
turn out nicely from the moidd. Mks. W. A. SiiiLiov. 


For 1 gallon of ice cream take 2 (|ts. milk scakled with 2 cups 
of sugar and 2 tablespoons corn starcii. When cold llavor and 
add the whites of 6 eggs, well beaten, and 1 <|t. cream, then 
freeze. Scald the corn starch thoroughly. Miis. Nims. 


One pint raspberry juice. 1 ])t. water, juice of 2 lemons. 1 scant 
tablespoon of gelatine soaked in cold water to cover. 1 heai)ing 
coffee cup sugar. Boil sugai' and wale r 1.') nnnules. jxiur over 
dissolved gelatine, add lemon juice, strain, then add raspberry 
juice. Put in a freezer and freeze as you would ice cream. 

Mi:s. Loveless. 


One pt. strong coffee. 1 pt. rich cream, i lit. sugar: freeze. 

Mus. Temi'Le. 



Seven lemons, 1 can of grated pineapple. 2 scant pts. of sugar, 
2i (its. of water, whites of 3 eggs, beaten stiff and added the last 
thing before freezing. Mrs. A. F. Temple. 

Three pts. sweet cream. 1 (it. new milk, 1 pt. pulverized sugar, 
put in a freezer till thoroughly chilled through, then add the 
whites of 2 eggs, beaten light, and freeze. Mrs. \"estey. 

One (it. water, 1 pt. sugar, 2 lemons, 2 oranges, whites of 2 
eggs. Mix water and sugar, rub loaf sugar over oranges to absorb 
oil of skin using juice of the same — juice of 2 lemons. Adding 
last the whites of 2 eggs beaten. Freeze. 

Mrs. C. H. :\rc'KxiGHT. 


One pt. lemon juice. I fit. sugar, 1 cjt. water, 1 can grated pine- 
apple; after it begins to freeze put in whites of 8 eggs l)eaten to 
a stiff froth. Grace Mfxiisr. 


Every fancy you consult, 
consult your purse. 


Jellios are best made fntiii t lie bones, leys and tendons of 
])()ultry. by eookinji' t hem s or K) lioiirs in water, or nntil all tlie 
solid portions are eooked into l)its. then strain otV the liciuor 
through a colander, pressing out all tlie juiee: set tliis liciuor 
away, and when solid, which will l)e the next day, remove all the 
fat you can with a knife, jtour a i)int of boiling water over the 
jelly turning it oif (luickly, and with a cloth ab.sorl) all the 
grease. Cut the sediment from the bottom, place on the stove, 
and when melted strain through a cashmere flannel bag, but do 
not s(iueeze at all. return to the bag and strain the second, per- 
hai)s the third time, and your jelly will he clear, which you can 
flavor as you desire. If you use isinglass, the Russian is the best 
though more expensive. For flavoring jellies it is better to use 
the juice of any kind of fruit except currants which are too acid. 

Dissolve A box Cox's Gelatine in one cup water, add '^ cups 
strong, clear coffee. 1 cup sugar: put in mould on ice: eat with 
sugar and cream. Mits. F. ZS'ms. 


Take .") oranges, 4 lemons, 1 box gelatine. 1 lb. .sugar. Roil the 
rinds and juice of the oranges in a pint of water until it becomes 
quite yellow. Then grate the rinds of the lemons, and with the 
juice pour the orange water over. Pour 1 pt. cold water on box 
gelatine: when dissolved add the sugar and 1 (|t. l»oiIing water, 
strain into moulds. This (luantity makes 3 qts. jelly. 

Four feet lioiled in 4 ([ts. of water until I'educed to 1 ([t.. let it 
cool, remove all fat and dregs. Warm the jelly over a slow Are 
and add i ])\\\l water, the juice and grated rind of 3 lemons, a 
stick of cinnamon and whites of (i eggs, beaten. Sweeten and 
boil 15 minutes, stiain through a flannel bag. 



VVnsli and soak over night i fupof tapioca in cold water, drain 
oflf water and place in double l)oiler with 1 qt. cold water. ^ tea- 
spoon salt. + cup sugar. Cook until perfectly transi)arent. then 
add juice of 1 lemon, turn into dish and place where it will be 
very cold, serve with whipped cream and fruit jam. or with 
boiled custard and any slic(Ml fi'esli frnil. 

Mus. 1). F. Loveless. 


One quart water. 4 tal)les])oons corn starch. 1 cuj) sugai-: cook, 
and add the juice of 2 or 3 fresh lemons, pour this over .") sliced 
Oranges, beat the white of 1 egg with a very little sugar, and put 
on to]). This is very nice to l)e served with whipped cream. 


One-fourth box gelatine i)ut in teacup of V)oiling water: add 1 
cup sugar, set on stove and let thoroughly dissolve, then add 
the juice of 1 lemon, strain and set away to cool: when c<ild add 
the white of one egg well beaten. 


Two cui)^ milk, yolks of 2 eggs, white of 1 egg. even teasixxtn 
corn starch. 2 tablespoons sugar, flavor and cook in water. 
Mould the jelly, put in dish and pour in custard. 

Mks. E. W. Thayek, 


We reveled in tlie e:picy suceiilence of her preserves. 



It is tiol gt'iu'rally known that boiling fruit a long linir. and 
skiiuiiiing it well, without sugar and without a covt'r \i> tlic 
preserve pan is an economical way. because the bulk of the scum 
rises from the fruit, and not from the sugar, if the latter is 
good: and boiling it without a cover, allowing th(> eva])oration of 
all the watery particles, the preserves keep tirm and well flavor- 
ed. The proportions are f lb. of sugar to 1 n». of fruit, .lams 
• made in this way of currants, strawberries, and rasplicii'ics ai'e 


To each pound of sugar allow- i \)t. of water, for every ;J llis. of 
of sugar, the white of 1 (^ga. ^lix when cold. V)oil a few minutes, 
and skim it. let it stand ten minutes, skim it again and strain 


Dress tlic pcaclirs. cut in lialves and add f lb. sugar to eacli 
pound of fruit, let stand 4 or '> iiours in lialt tlic sugar, pour off 
the juice into llic i)i-csci-\ing kettle witb tiie remainder of tlu^ 
sugar, and wlicn scalding lioi add tlic peaches and lioil !.■> 
or 20 minutes, or until I hey look clear. It is better to kee]) 
them in glass. A few luach pits added improve the flavor. 


To each H. lbs. crab ai)pl(s. 1 pi. watci-. boil gently until they 
are broken. Four tlie whole into a jelly l)ag. and when the juice 
is quite trans])ai'ent weigh it and put it into a preserving pan 
Boil gently Kl minutes, remoxc Irom the tire and poui' into il lo 
oz. of fine sugai- to each pound of juice. Roil gently from 12 to 
15 minutes, skimming it clear, and jjour into moulds. Should 
the quantity be large, boil a few minutes longer before adding 
the sugar. 



Whites of 2 eggs beaten to a stiff froth, f cnip of sweet cream 
sweetened with white sugar, flavor with lemon. 


Boil the apples in a i<ettle until soft, with just enough water 
to cover them. Mash and strain through a coarse sieve, talve 1 
11). sugar to ] 11). apples, boil ^ hour and put into jar. 


Fruit jellies may be kept from moulding by covering the sur- 
face i inch deep with ])ulveri/.ed sugar. 

Twenty good Florida oranges. wi])e otT clean, then gi'ate each 
one all around, saving gratings. Cut in halves, take off the skin, 
put part of skin, say i or i in a sauce pan to l)oil. l)()il until soft 
enough to be pierced easily with a pin head. Take out into a 
bowl all the juice and pulp, keeping back all the seeds, and white 
skin. ^Measure juice and pulj). and add the same amount ot« 
sugar, place to boil: while boiling cut ui) the boiled skins very 
thin, and add to boiling juice, along with outside grating: add- 
ing a small cu]) of sugar for tlie skins, boil till clear. 

]\rKS. I). McL.MGIILIN. 


Take r\])v (luinces: jiare. core and (luarier them. st(>vv them 
gently in a close covered stew pan until they ai'e soft and red: 
rub them througli a sieve, and gently boil one lioui' with ecpuil 
weight of sugar. 


l*ick tile grapes from the stem and wash tlieni: after draining, 
slip the iiulp from the skin, keeping them in separate dishes. 
Boil tlif pulp until it will part easily from the seeds, strain 
through a colander, rinsing tlie seeds with a little wat(U'. Boil 
the skins (adding some water) until they are tender, (the Isa- 
bella will not become tender like other varieties), then put all 
together, and weigli 1 ])ound of sugar to 1 i)()und of fruit. Boil 
2 or .3 nuiiutcs and i)ul into cui)s oi' jars. Mus. A. F. Temi'le. 


1\vo lemons. 4 eggs. 2 cu])s of sugar and 1 teaspoon of l)u11('r, 
thegral<'d rind of 1 and juice of 2 lemons. Beat well and boil, 
;^t irring constant Iv uiit il it readies the coiisistencv of lionev. 


liiscrrrs of any kind of Fi;rn\ 

T(i t he pulp of any kind d!' scalded IViiil piil 1 he same ainnnnt 
■of suKiir. licat wi'U U)y\'tlu'r toi' '1 lioiii's. llicn make inln Idiiii-. 
«ir iHit it intd i)ai)er cases and dry in a cdol dvcn. t iiiai t iicni next 
day and let them romain unl il ([uite dry tiicn put into lidxrs. 

('iii<:in;v preseknfs 

Keniove the pits and stems, and lo eacli jjoiind nf fi-uit allow 
a ])()un(l of suji-ar: till your preservinu; kellle with alternate lay- 
ers of ohorries and suti'ai" and boil until tiiey are clear. IJoltle 
and seal wiiile hot. 

I'll ESKR \ El ) C Vl\ IIA NTS. 
Take e(iual weight of fruit and sug-ar. boil togethei- Ki minutes, 
remove the fruit and lioil nut il clear, seal ni> while iiot. 


Twelve pounds currants. 3 lbs. raisins settled and chopped, lo 
lbs. sugar, (i oranges. Cook cuii-ants 2(» minutes, add I'aisins and 
and oranges and cook 15 nunutes longei'. tlieii add sugar and 
cook ') or (i minutes longer. .Mi:s. A. N. Laxk. 

One bushel .sour ap])les pared and (luartered. 8 lbs. brown sugar 
12 qts. water. 1 o/. each of cloves, cinnamon and allspice. 1 tea- 
spoonful ground sassafras. Poll in large lioilei' until the water 
is all boiled (»ut: it will take about <> hours. Stir often to keep 
from burning. Mns. (". E. Mookk. 


Select peaches. ])lums oi- pears tiiat ai-e just ripe for eating, 
peel and cut up or lea\c whole as prefei-red: juit into steamer 
with dish to catch tlie juice, and cook over kettle of boiling 
water until tender. Take U cups of while sugar to each <|t. '-mi 
of fruit, add water to dissolve thoroughly and heat to boiling. 
Put the fruit into can.s, wet in hot water and standing in a pan 
of water, until nearly full, turn in hot syruj) until even full, let 
stand a few minutes for the air bubbles to escajje. fill with 
syrup again and screw on the i-ovei' as tightly as possible. Have 
fresh rubl)ers. perfect covei's and cans and your fiaiit will keep. 

Plums may be ])ut u]i without iieeling. Ripe i)lums and 
peaches mav be econonncally in-eled by immersing in a kettle of 
boiling water 2 or 3 minutes, wiien thev will peel like t(»matoes, 

Mws. .1. P.M. 


Take medium sized tomatoes. ])are and squeeze out all the 
seeds and juice you can. To 1 lb. tomatoes use I lb. sugar: put 
the sugar in kettle with water enough to wet it. when it boils 
put in the tomatoes and let them boil 30 minutes. Pour into a 
stone or cliina jar and stand it in the sun for a week. Pare a 
lemon oi- two. according to (luantity. shred the peel and boil in 
water, slice the pulp and add to tomatoes with green ginger 
root or preserved ginger. Boil all together until it becomes thick 
and clear, i or t hours. This is very nice. Mks. Dr. (tKeen. 

Princeton. N. .1. 


Take 2 (its. of berries andvH cuiis sugar to each 1 qt. can. Put 
sugar in kettle witli enough watei' for a syrup, and when boiling 
put in your l)erries. let come slowly to a boil and boil slowly 5 or 
10 minutes, turning lightly witli a handled skimmer to cook 
evenly. Put into cans, letting tiicm stand a few minutes to set- 
tle, then till up with hot syruj). jiiit on cover tightly. 

.Mrs. .J. L. M. 


'Linked swot'tnesr; Ion?;' drawn out. 



OiU' (luarl New Orleans molasses. 1 pi. wiiitc su^ar. l)Utter 
the size of a large egg: boil all logei her (|iiickl\- until thoroughly 
(lone, stirring constant ly. pour out on well buttered plates, when 
eool pull until hi'ittle. M i;s. K. .\. MoNKOE. 


Two cuiis U eu])s sugar, i cup vinegar, i cuj) butter. 

(iKACE Moon. 

One cup New Orleans molasses. 1 cu]) sugar, i cup milk. ->■ cup 
Baker's chocolate, after it is cut u]). 1 teas])oon of butter: boil 
until it will thicken in cold water. ])our into buttered pan. i inch 
thick, and when nearly cold cut in s<iuares. Flavor with vanilla 
if preferred. Katk'. 


Two and one-half pounds ijowdered sugar, H lbs. best (rjiicose. 
1 lb. iKdU'y. IS whites of eggs well beaten. Dissolve the sugar, 
glucose and honey together over a tire, and slowly evai)orate it. 
Have the whites l)eaten perf(>ctly stiff hy another party andpotir 
into the jjan while over the tire and continue beating until thc^ 
mass will not stick to your hand when placed on it. then add 
U lbs. blanched almonds and well mix. pi-css into a mould of 
any kind and let cool. Mu. Haukv Fox. 

Are made just as the chocolate creams are only using cocoanut. 
Almonds are used same as walnuts. Candied dates are delici- 
ous with the cream, take the seeds out on one side, and till with 
cream, ])ressing together. With a little ingenuity various odd 
• and l)eautifui designs can he made at a very small ci>st. 

Mks. Ik a p. Penneit. 



I>eat the whites of .two eggs to a moderate froth, add enough 
powdered sugar to make a stiff paste, tiavor with vanijla, rose, 
lemon, strawberry, etc.. form into balls and dip into warm, 
melted, sweet chocolate, or the following mixture. To powder- 
ed sugar add enough cold water to beat uj) into a stiff icing, color 
with cochineal, add any flavoring you wish. Place the cream, 
when dijijied several times, upon a plate or waxed ijaper and 
and ]iut l)y until dry. Mw. H. Fox. 

le:mon sticks or drops. 

Five ])ounds of loaf sugar or mould '"A'*, i oz. cream of tartar. 
H pints of water. Roil over clear, good tire, stir with a 
wooden spoon until well mixed, then cover the pan and let boil 
for 5 or 6 minutes, take the cover off and boil to the "crack" or 
nearly so. Pour onto a piece of marble or iron slowly; when just 
cool enough to handle, sprinkle i oz. of citric acid and 1 table- 
spoonful essence of lemon into it and work it well in very quickly. 
Cut in to ])ieces and roll int(t sticks with a piece of flat wood, and 
twist them or cut inlo droi)s with knife or scissors. 

Mk. Hakky Fox. 


One iKXind granulated or confectioners' sugar "A." 2 taV)le- 
s])oonfuls of water, i pint of strained honey. Mix well together 
a little more water may be added if considered necessary: boil to 
the ••ci'ack."' i)our onto an oiled tin or piece of marble. 

ISIi:. H. Fox. 

One lb. confectioners' sugar ""A'" or granulated sugar, i lb. 
butter. Wash all the salt out of the butter, when it is melted 
stir in the sugar Uutil well mixed and gently boil to the '"crack." 
p(»ur out on tin or nuirble. or i)lace split almonds at the bottom 
of a tin and pour tiie tatty over tiiem. ,Mi{. H. Fox. 


Measure tlie white of an egg. take an ecpial (iiiantity of water, 
then pnt in i teaspoon of vanilla, or any flavoring desired, now 
stir in. to the thickness of dough, the best confectioners' sugar 
— XXX is (he l)est — turn out on a .])iece of marl)le and knead 
the same as l)read: if not thick enough add sugai' and work until 
it can be cut nicely with a knife. This is the foundation for all 
I''rencii candv. 



Melt l!:ikci-"s chocoliitc over the teakottlt". in a sliallow Ixiwi. 
then take a piece of Frelieil ei-eain aliniil tile si/e of a small 
liic-koi-ynut. rdll iielweeii tlie palms of your liaiuls lill smooth, 
sjjoar \vi1 ii a hat pin and (liji iiilo 1 lie melled cliocolale and set 
on i)ai'artine paper to cool. 


Usinji' the French civam t'oi' a rouiidation "Xoiiyal iiia\ lie made 
by adcling' all kinds ol' chopped nuts, and then press solid in a 

A Aery pretty fruit cake is made by coloring the cream with 
cochineal, making a pink layer, then take more cream and put 
in choi)ped candied fruits for another layer, for the third la.ver 
use grated chocolate when mixing up the cream: to 1 egg use 
about three tablespoons of cliocolate and mix stiff with XXX 
sugar: flavor this chocolate layer with vanilla, the fruit with 
lemon and the pink with rose. 


These are made by taking a piece (»f cream, rolling in round 
shape and sticking half an English walnut on top: tlavor with 
any thing preferred. MUb. Ira B. Bexnett. 


Tioii't hit tliat jar of t'licmnbers 

Staiidiiij;- on the broad stair: 

They have not waked from their slunibei'S 

Sim-e they stood ther . 

Yet they have li\ed in a <'onstant jar! 

What reinartcable sleepers they are! 

—[J. G. H01.LAND 


Select siuull ones of unifortu size, place in a crock, pour on 
boiling water to cover, put in a large handful of salt, let stand 
over night, drain off the water, wash the pickles in clear water, 
dry with a towel, put in a crock and jjoui- on iioilingcider vinegar. 
Then put in small horse radish roots, and the ])ickles will keep 
in a comnioii jar all wintci'. A. T. F. 


To 100 small cucumbers. 1 i)t. of barrel salt. j)our on boiling water 
sutticient to cover, cover tightly and let stajid 24 hours: remove, 
strain and wipe dry. being careful not to break the skins, put 
them in jars, for each HOO])ickles add 1 oz. of cinnamon, and allspice 
add nnistard seed whoh'. boil sjjice and vinegar enough to cover, 
about 2 gal.. i)our ovei' while 1)oiling and seal: in 3 weeks they 
will l)f ready for use. add some pieces of horseradish if to be had. 

MUS. .1. l\. liKNNKTT. 


To 12 lbs. fruit, (i ll)s. sugar. 1 pt. vinegar. 15 tablesijooiis cinna- 
mon, 2 each of allspice and cloves, tie spices in a thin cloth. i)ut 
syrup on stove and heat until sugar is dissolved, then add fruit 
and boil slowly i hniii'. llieii seal. Mi:s. .1. K. M()XT<i()jiKHV. 


I*ack graijes in crock after picking from thestemsand washing, 

2 lbs. sugar: 1 pt. vinegar. A pt. water, bag of s])ice Itoil and i)our 

over the grapes hot. let them stand a day, then heat the vinegar 

again and pour over the grajjes again, and repeat the third time. 

M us. C. L. J ). 



Tlii-cc pdiiiuis siiy;ir. 1 pt. \ iii('t;;ii', a little cacli of wlntlc cloves 
ciniiainoii and allspice. to.') Ilis. ix-aches: peel jieaclies and cook un- 
til tetidef. remove cufef 11 11. V. then boil synip down and jioiir over 

I'fllit. ]\IhS. C. .1. II A.MII.IOX. 


Take the i-inds and i)eel off the outside skin, and cut olV all 
the vr{\ inside, cut them in small pieces mul soak in weak salt 
and watef over ni^ht : wash in the mofninj^' and lioil in vineyai' 
and watef until transijarent . dfain in a colandef. 'I'o 7 ll»s. 
fi'uit. take I (|t. best cidef vineuar and .'Jibs su^ar. 1 oz. cassia 
liuds. Itipe ciicumbei' and cit foil jiickles I make in the same way. 
if you like cinnamon and cloves |)ut them in little bajjfs so they 
will not color the fruit. :N[iis. E. T. C. 

Boil nice dark red beets until soft, peel and cut into fancy 
shapes, or slice. Boil 1 qt. of vinegar with 1 ([t. sugar. 1 teaspoon 
cloves tied in nnislin. pour over the beets hot and can air tight: 
they are very nice all winter. Mas. Harvey Misnkk. 


For 1 ])k. of sweet apples take .'5 lbs. sugar. 2 (its. vinegar, A oz. 
cinnamon, ioz. cloves: pare the api)les leavingtheni whole, boil in 
part of the vinegar and sugar until you can i)ut a fork through 
them. Take them out, heat the remainder of the vinegar and 
sugar and pour over them. Have care that you do not boil them 
too long or they will break. 


One peck tomatoes sliced and sprinkled witli salt, let lie 24 
hours, drain: 4 oz. white mustard. 1 oz. ginger. 1 oz. allspice, 1 oz. 
black pe])])er. 1 oz. cloves, 2 ozs. ground nuistard. 6 large onions. 
Chop onions, pound spice, mix ground nuistard as for table, stir 
onions and spice together: i)ut layer of tomatoes and layer of 
spices, cover with vinegar and simmer till soft. Mas. (Juekx. 

Take the number of eggs you wish to pickle, boil them hard 
and remove the shells; lay them into a jar, then have ready sutti- 
cient 40 grain vinegar colored with red beets: this may be done 
by droi)i)ing in a few slices of red be(>t that have l)een boiled 
tender, the vinegar will (niickly extract the color, then pour the 
vinegar over the eggs. 


Half ripe melons washed and pared, seeds removed, and cut in 
4 or 6 pieces. La\' them in stone jars and cover with vinegar 24 
hours: take them out and to each qt. of fresh vinegar add 3 lbs. 
brown sugar. For 12 melons take 3 oz. of cinnamon, 2 oz. cloves, 
and 2 oz. allspice; boil the sugar and spices in the vinegar, skim 
well, then put in the melons and boil 20 minutes. Let the syrup 
boil a few minutes after taking them out. then iiour the hot 
vinegar over them. Mus. Thott. 


Shave the cal)bage very tine: scald vinegar and ])our over the 
cabV)age as many times as is necessary to make it tender, take 
all spices mixed, put into little bags, put a layer of cabbage in 
a jar then a bag of sjjice and so on until tlie jar is filled. 

Mus. A. F. Temple. 


' To 1 gal. pure 40 grain white wine vinegar, add 3 oz. glycerine, 
stir together until the vinegar tliickens. then add i lb. black 
mustard, i lb. of yellow English wliite mustard — to give the 
English color. The glycerine holds the pieces in susi)ension so 
they will not settle to the l)ottom. 

Get large bell peppers, cut around tlie stem, remove it and 
the seeds, soak well in fresh water over night. For the stuffing 
use 2 qts. chopped cabbage, 1 cupful of white mustard seed, 1 
cujjful grated horseradish: till each i)ei)lK'r with some of this 
mixture, and with each put in a small onion and a little cucum- 
ber, tie or sew the stem on again. ]m{ the tilled peppers in a jar 
and cover with cold vinegar. Mrs. J. Alvord. 


Put tlie grapes on the stove with a little water and l>oil well: 
put tlu'm through a colander, put them back on the '^tove and to 
al)out a peck of grajx's add I ^i cups of \ incgar. 2 lbs. brown sugar, 
spice to taste, cloves, cinnniuoii and allsi)ice. Mn^. Tiiaykr. 

Four |)ouMds ripe currants li lbs. sugar. 1 tablespoon cinuainon, 
1 tablespoon eayh salt. pe])per and cloves, 1 pt. vinegar. Cook 
the currants and sugar thick, and add the (tther ingredients: if 
iaeces.sarv cook more, till vei'v thick. Mrs. .1. W. Rrakeman'. 



Takr sound clitiii-stonc peaches, wipe otV the hlodin. make I 
jjah of vinegar liot. and add to it -1 lbs. su^ar. l)oil and skim it 
well. Stiek .") or (i cloves in each peach, pour the vinegar boil- 
ing- hot over them, cover and set in a cool i)lace for s or lo days, 
drain ott" the vinejfar. heat and skim it. a^aiii pour over the 
peaches and when cold put them in jars as jireserves. 

To 1 bu. tomatoes add 1 teacuj) salt. lUablespoons black pep- 
per. 15 tal)lesi)oons cloves. '1 tablespoons cinnamon. 1 teas])oon 
cayenne pepper. 2 (its. vinegar. Scald the tomatoes i hour, then 
strain through a colander. th(Mi through a sieve, add spices 
and vinegar, and boil ."! hours or down to oiu' lialf. 

Mrs. ,1. I). Davis. 


One peck green tomatoes, (i medium sized onions. 2 ([ts. vine- 
gar. 2 llis. brown sugar, 2 oz. white mustard seed, cloves and all- 
si)ice to taste. Chop the tomatoes and onions very ttne. put over 
them oiu" cup salt, let stand over night; squeeze out all the 
water and put on the stove to cook with 2 qts. water: when it 
boils ])our off the water and rinse off with a pint of vinegar. 
Then add the sugar. si)ice mustard and vinegar, let boil a long 
Time. Mrs. TiiAVEU. 

One i)eck ripe tomatoes, (5 green i)eiJpers. (i onions. 2 tea- 
spoonfuls each of ground allspice, cloves and cinnamon. 2 cups 
brown sugar. 5 cups vinegar, salt to taste. Scald and skin toma- 
toes cho]) onions and i)e]jpers tine: boil all together 3 or 4 hours, 
then bottle. Mrs. Maxuold. 


One peck green tomatoes slic(Hl or cho])i)e(l tin(>. 1 lit. of salt; 
cover with water and let stand 24 liours. 'I^iiii otf tin- water, 
cover with fresh water and let stand while prei)aring the other 
ingredients. Take.'igreen ])ep])ers. 1 cabV)age. (i onions cliopped 
tine: press the water from the tonuitoes. mix together and scald 
(not boil). 4 hours in eciual parts of water and vinegar, turn otf 
the li(|Uor and add 1 |)1. of molasses. 1 pt. of grated horseradish, 
1 pt. of black iinistaid seed and 1 tablespoon of cloves, cinnamon 
and ginger. Mix well and cover with good cider vinegar. 


Twelve ripe tomatoes. 4 ripe ijeppers. 2 onions. 2 tablesi)oons 
salt. 2 of sugar. 3 teacups vinegar, a little cinnamon: chop t(»ma- 
toes. peppers and onions very tine, boil all together one hour. 

Mrs. Geo. (tIllett. 


One peck of green tomatoes, (i onions, 8 green peppers chopped 
very tine, put in a jar in layers with salt between the layers and 
let it stand over night: drain off the liquor in the moining. 
Two qts. vinegar. 1 oz. each of whole cloves, allspice and nnistard 
seed. If you like it. 1 cu]) grated horseradish. Let simmer un- 
til soft as you like it: and sugar if preferred. I seal in glass cans 
the same as fruit. Mrs. Blanchard. 


One quart of cucumbers sliced lengthwise, 1 qt. small cucum- 
bers not sliced, 1 quart of green tomatoes sliced. 1 (it. small 
green tomatoes not sliced, 1 qt. small onions, as much cauli- 
flower as you like placed between the layers of pickle for dress- 
ing, 4 (]ts. of vinegar, 6 tablespoons of mustard, 3 tablespoonfuls 
of tumeric powder, 1 cup of sugar, i cup of flour, 4 green pep- 
pers cut up. * cup currie powder. Boil the mixture and pour 
over the ingredients hot. Soak the pickle over night in salt 
water, in morning drain and place in jars in layers. This can 
not be l»eaten. Clara Cowles. 

Svracuse. X. Y. 

F E Fi M e: isi T i: J N I 



I'lKKAi). — F(H- r;iinil.\ use. dissolve one cakr ol' Fki;>ikn rr.M 
very lliorouj^hly in iukc-wann (not Imti waler to niak<' yonr 
sponj^e for an ordinary baking' of 1\vo lo four loaves. Allow tiie 
same to rise, and when |)ro]H'rly ris«'n, vvliich will be within al)onl 
an hour, add enough tlour to uiaki' a douj^lr. mold yonr htaves 
and l)ake in a hot oven befor" they are too lijiht. To bake 
larger or smaller (luantities. use yeast and water in proportion. 
In no case should tli". sponge be set over of n'lqlit. but should dhnti/s be 
baked as soon as light. 

liiscTiTs. FIoLLS. Etc. — Sto]) makinj^' l)is('iiit. eak<". etc.. with 
the compound, called ■•I>akin<i- Powd(>r." I'sk FKitJiKN'ri^i 
CoMiMJKssED Ykast. Sold l)y 

13. Ctar^l^^ti^, 



J©)py (1UO02I5, rjo\iOT)5. lsrer)ls Kupr)isl")ir)C| 

ICIooas, \^ali f^apep. uc. 
.{TO Lakk Street. MUSKEGON, MICH. 

j^. F^ e: K t^ , 

ryi6r)br) ^- Ward ^ (jrocer, 



I2r)qlisr) arjd /'Injenceir) JaFeccl) Li'oaair)q g5[)o1 (c3ur)s, 

lollies (ar)d I'^ci/olycrs, feuflery, l^nr/c rusr)ir)q M'acl^le, 

c/ln^n-)ur)ihoi;) and all r)ir)cls ol Liaplridacs. 

No. 45E. Westehx Avji. :\rUSKEG()N, MICH. 

l^ettei;)! liyGclicujes, Uarqc veipicfv o| yoilei li/lpiiclGS, H''Fiplc 

-Dxfraci neptuir)cs, ©por^qcs, lorusljes of all l^ir)els, 

Yojs, Soda OTafcF, ^^^h Sl)al<)e, 

ldorr)cshc ar)d irriporlcd oiqars. 

Wester! Ave. [ '^ZX^ZX^S^ "^o DtUO^ Sto^. 

Dealer in all kinds of 

ixzi^, t $aVi, t dad. ^' pxao^cveSc t l&eols. 

No. 8 W. Westkhn Ave. 

All kinds of Silks and Woolens ( 'oldi-cd in I-lNcrv Shade. 
Also atleiilion paidlo Sconriny'. Incin.u and itepainn};' ol' 
(ients" Clot liinii'. 



The secret, of thrift is Icaowledtre, Icnowledg'e of 
domestic economy saves income: knowlerige 'of 
siinitarv laws saves life and licalth. 

— [KlNfiSLEV. 


Two oz. (>;ich of hi vender, mint, rosemary, rue, sage and worm- 
wdiiil: put into a vessel and jiour over it 3 or 4 qts. good vinegaj'. 
cover closely and keep in warm i)lace 4 days, then strain and add 
1 oz. jjowdered camphor gum and cork tightly. Get nurses and 
otluM's em])loyed around a sick bed to us(> it as a wash. (Jood in 
infectious diseases. 

Dissolve i drachm of nitrate of lead in a i)t. of boiling wat(M' 
])ouring the solution into a bucket of water into which 2 drachms 
of chloride of sodium have been dissolved. When the sediment 
lias subsided, the clear supernatant fluid is a saturated solution 
of chloride of lead. Dip a cloth in this solution and hang it up 
in a room, aud the fetid atnios])here will instantly be sweetened: 
or if tlie solution be thrown into a sink, drain or water closet, or 
any other t){fensive place, a lil<e result will be ol»tained. This 
may be invaluable to nurses in a sick room, and private families 
in cities of dense population. All public and private hospital^ 
should have the benefit of t his im])ortant and siin])le disinfecl- 


Put a piece of salt-petre the size of a pea in a glass of water on 
a shelf ill the room needing it. It is a most valuable antiseptic. 

To i)revent scars after burns, manipulate well wit li oil daily: 
IIh' scar should la- well I'uliheil. stretched and pulled, so as to 
keep soft and ilexible. 


Put wet towel covered with a dry one at back of neck--cold 
water is best liul hot water can be used. 



Loinnii jiiict' and vinegar are excellent means of arrestinf^' tlow 
ol'blood ti-cuna large artery which is wounded. Snutting a little 
lemon juice or vinegar is good for nose bleeil. or a small syringe 
may he used. 


A (Jei'man medical jouriuil asserts that incipient Ixiils may he 
readily cui'ed by an injection of a three i)er cent, solution of car- 
holic a<Md. To effect a cure and yu-event suppuration, injec- 
tion must he made eaii.\'. If a Ixiil has already hegun todis- 
ciiarge it will hasten tlie cure and prevent deep scars. 

••(Jooi) Health." T5. C. 


Ilydrochlorate of mori)hia 2 grains, acacia powder 2 drachms, 
trisnitrate of l»ismuth () (h-achms: use as a snulT. One-half this 
(plant ily can safely !)e useil in 24 lioiirs. ^lus. Tuo'r'r. 


Yolks of 2 hard hoiled eggs mixed to a paste with turi»entine. 
add 10 (Iroi)s extract garlic or ttruised garlic, 2si)oons f)randy. use 
as a poult ice. change often, not let it dry. Will relieve i)ain and 
cure at any stage of felon. 

One ounce of ammonia, 1 oz. sulphuric eth(>r. 1 oz. glycerine. 1 
di'achm halsam of fir. 1 bar Cocoa soaj). 2 grains Red Carmine. 
i oz. Wiiite Rose. J)issolve soap in 1 (piarl of soft water'hy boil- 
ing slowly, then add .'? (puvrts more of water, mix all ingredients 
and shake well. Tliis preparal ion is superior to anything I have 
ever used for toilet. Susie A'anAiuvEN. 

I'KriMSU ENAMEL FOi! Sllliri^ I'.OSOMS. 

Melt togetlier with a gentle iu'at. 1 oz. white wax and 2 ozs. 
si)ermaceti: prepare youi' b:)ile;l starcii in the usual wa>'. ])Ut 
inin eacli pint a piece of iirit ish Fnaiu'l t lie sizi' of a large pea. 
It will give Ndur clot lies a beaut iful p:)lisli. 


For dai'k |)iints or pei'cales. mix 2 tablespoons law starch wit h 
cold water, siiioot lil\ . st ir inl o a pint of clear hot cofl'ee tliat has 
been St rained, i'.oil 10 minutes. ad<l a i)it of enamel or a tea- 
spoon of kerosene. 


T.ike '2 dz. liiu'. wliitf ^uui iM'aliic ijowdcr. |iiii iiiioa pitclicr 
and pour on a i>iiit (ir more of vvatei'. covit and let it stand all 
ni^ht: in the morning'' pour it carefully from the drc^s into a 
clean bottle, cmk it and keep il for use. a tablespoon of j^um 
water stirred into a i)int of starch made in the usual manner, 
will yive lo lawns either white (»r i)rinted. a look of newness, 
when nothiiiti' else can restore tliem. 

Tse sn^iiir of lead. al>out 2 tablespoons to a pail of water, to 
wash any kind of jjoods. from cotton to silk, to i)revent fadin<4'. 
Tut together 3 qts. of salt, ti o/,. salt i)etre, 1^ pts. of molasses 
and water sutficient to cover the meat after it is laid in th(> 
bari'el with salt, ami also slightly sprinkle the layei's of meat as 
you pack: pour on vour pickle, and la,\' on a stone or board t(t 
keep il under brine. ^NIks. Tejiimj-:. 


Six oz. tartaric acid. S oz. of best baking sorla and 1 (it. of sifted 
flour: stir well togethei' aiul sift .") or (5 times through a tine sieve. 
Always procui'e the materials from a good druggist, by so doing 
youliave for4l»cts. wliat would cost *1 from a grocer. Keep well 
coi'ked. and use the saini' (juantity as of ;in\ othei' baking 


Put t he rind of :nemons into I pt. of alcohol: in 4 da.\s pour 
off into a bottle and add 1 oz. lemon oil. This will make strong 
11, Ivor tor less than half ])rice. 

()range extract ma\' be ma le in the same wa,\' as the above. 

P"'or red jellies, boil 1 oz. of cochineal in i pi of water for 10 
minutes: if it colf)rs white jjaper bright red it is done. Add .'{oz. 
sugar and bottle for use. 

(Jet 3 fresh vanilla beans of a druggist. l)reak them in small 
pieces and put them in i pt. of alcohol. It will be tit for use in 
a few montlis. Sided beans (i or 7 inches long: vanilla improves 
with age. 



Pour 2 ^als. of lioiliiiK water over J lb. of iinslark(Ml lime and 1 
])1. salt. When cool, cover the eggs with the brine, and set 
in a cool itlaee. Mi;s. K. A. Moxrok. 

As soon as possible after ink is spilled on tiie cai'pet. dii)a elean 
si)onge in milk and sponge the ink spot, cleaning the sjionge in 
clean water before putting it again into the milk, so as to avcnd 
smearing it; continue the operation untiT the ink is all out. 
Wash the milk out with clear water. Or blotting pajiei'. if used 
immediately, will absorb all the ink. 

One bar kitchen soap cut and dissolved in hot warer, 2 table- 
spoons pulverized borax; fold blankets and soak over night or 
for several hours; don't rub unless there are spots. Squeeze and 
douse, and pull from one hand to the other. Rinse in 2 or 3 hike 
warm waters, and hang in a hot sun witlKtut wringing. 

One tablespoonful sulphuric acid in a saucer of water applied 
with a rag tied on a stick; then rub well with clean cloths: 
aftei' nil) over with a rag wet in kerosene and rub off with a clean 
cloth. Be careful not to breathe the fumes, or get it on your 


The juice of lemon and salt placed on the s])ot. and the fabric 
lilaced inthesiiii, will remove the rust. Shining thi'ough glass 
its ra.\s are st I'onger. I hang mine in a window. 


Twoozs. alcohol. 2 ozs. sulphuric ether, i oz. oil of winttM'green. 
i oz. of cassia oil, i drachm of borax, 1 gal. deodorized gasoline. 
Keep in a cool place, do not use near lamp or lii'e. This will re- 
move grease oi' pilch. Aijproveil by Mrs. .1. L. M. 

Fioiling water i)oure:l thi'ough fruit stains will remove them. 

CLE.\NING FLril). 

l''oiii'oz. cast ile soap. 4 oz. ammonia. 1 oz. et Ii'M'. 1 oz. of glycei'iiie 
1 of spirits of wine: shave soap line anil dissolve in 1 (|t. of boil- 
ing water, add 1 (|ts. of water and the other ingredients. 

Mus. A. N. Lank. 



()iu'(i/,. I'liissian liluc. d ••/.. (ix;i!ic acid, ."! |)iin> warm walfi'. 

1{K>[()\IN(J VllLDEW AM) Ul.EAClI 1 N(;. 

Dissolve a lu-apiiii;' lahlcspooii of cliloridc ul' liiiic in a pail of 
walci-. (lip liic ii'oods and sjji'i'ad (Uit to dry in I lie hot sun wilh- 
(iiit wriiijiiny: When dry repent the jjrocess. This will take out 
tlie worst cases of mildew, and many other stains. Tiie lime 
must be well dissolved. Cloth may also he bleached beautifully 
by haniiin^- on a line when the sun shines and the snow is on the 
ground: snow bleaches more readil.N' t lian j^rass. 


The color taken out of black goods by acid may be restored by 
tile apijlicationofliipiid ammonia. Old black may be restored by 
spongino; off w ith ammonia and water. 


When ])utting up fruit, set the jars on a folded cloth wet with 
cold water, then fill with the boiling fruit, putting it in slowly 
at first: I have never known a jar to break, thus. 


Take the white of an egg and plaster of Paris: ai)])ly it to the 
edges of the l)roken parts and ])ress together and tie unl il it sets. 


Four tablespoonfuls of s])irits of hartshorn, the same of alcohol, 
and 1 tablespoon of salt: shake the whole well together and a[)- 
[)ly with a sponge oi' bmish. 

'i'o POLISH :miotal. 

Salt wel witli sti'ong \inegar. I'ub well and then wash with 
soap suds and wii)e dry. 

One teaspoon cnrn siiycli in I pt.otsalt will keep it di'y. just 
try it. Mus. II. .1. IIovt. 

AN']' TPvAi'. 

Procure a large sponge, wash it well and press it dry which 
will leave the cells o])en. tiien s|)rinkle il with tine white sugar, 
and place it near where tiie ants are troublesome. Tiieanls will 
soon collei-l uj) 111 t h(> sponge, dip t lie sponge in boiling wali-r: il 
iiia\ be set over and over again. 



Two ozs. iJiilvorized borax, 2 ozs. pulveri/.t'd su^ai'. Mix. nnd 
l)ut ill a (lisii and set wliere roaches ai^c . 

^NIhs. L. C. ^lAN(iOLD. 

TO KILL :\I10E. 

Spread s^as tar around mice holes, and you will liave no 1'urllier 
use for cals or traps, 


Pulverize copi)eras and si)riiikle il in the holes, and where 
thej' are troublesome. 


Take (luassia chips ilb. and steep to a strong decoction, strain, 
sweeten well with sugar and expose it on flat dish, as tiy ])ow- 
der is generally used. Or. l)eat the yolk of an egg with a tea- 
spoon each of molasses and l)lack pe])per, finely ground; set it 
about ill shallow plates, and the flies will l)e rapidly killed. 

Put broken egg shells in bottles to clean then — with water, of 

A cup of water in the oven wliile baking will i)i'eveiit briMcl. 
cake etc.. from burning. 

To clean a brown porcelain kettle, boil i)eeled potatoes in it. 

To preserve flowers in water, mix a little carbonate of soda 
ill the water. They will ke(>]i a fortnight. 

I'icture frames, etc.. may be sponged witli onion water to keej) 
olf Hies: it will not injure wood, gilt or glass. Kill all the large 
tlies in early summer, for they will lay thousands of eggs. 

ilorax is also said to drive away l)oth red and black ants. 
Sjiriiikle it wliere they abound. 


Highly fiidorst'!! by the leadin^r i)hysici;ins aiKl busiiioss men of 
Ilio foimtry. Cliildrcn and invalids can drink it with benetlt, 
:ind 1 lie well and St rons" are nuule better by it use. Head the 
t'()ll()\vini>- testauionial from a prominent New York business man: 
••0:1ic-e of WiiYi.VND Bkos.. i 
St. -Iohnsvili.e. N. V.. Feb. 22, 18SS. \ 
/'//(■ ////(/it'/iir Coffee ll'urks. 

(Jknts:— Send us by N. Y. C same as before, five cases 
llyirienic C'ott'ee. Tliis is A grand cokkee. I have used it ever 
sincL' we tirst put in stock, and driidc it three times a day. T 
have been a sick man for 12 years, but have felt better since I 
comn)onced ti) drink this colTce. than I have felt in the last 18 
years. Yours. VVHYLAND P.llOS. 

per ClIAS. WlIYLAXD." 

Sold in Muskegon. Mich.. l>y AlbeutTowl. Put u]) for family 
use in 12 lb. cans, and sent to any |)art of the world where it is 
not sold bv dealers. 

710 E. Water St.. / .1. S. ADAMS. Pro)).. 

SYRACUSE, N. Y. ( The Hyg-ienic CotTee Works. 

The Great Raiser 




IS as 
It makes 

of spots and 
on the spot — it 
cheap as dirt 
house-work eas}' and 
yourwashino lioht. You 
could do no harm with 
it if you tried. It refines 
the finest things ; makes 
them hke new ; and 
cleans quickly the coars- 
est. It is ready to help 
you if you are ready to 
have it. 





powdeis of which 

they say — " same 

good as Pearlitie." 

Keep a.kt.i:t! edi^eow your wits against 

such. 1'EARLINE has no equal 

165 JAMES PVl.E. Nov.- Voric 

us Pearl in 


r '-^ 

First. — Because it is most perfect in operation anrl of beautiful 
design. Second. — Because tlie castings are very smootli an:l 
higlily tfnislied, and tliorouglily and carefully mounted. 

Call and look them over. We have ten different styles now on 
(lur show room floor. 



^QT.hit) GiT)d BoWlcp &5., rrjiWau^ce, wis. 

-intoDrcKus ok 

1 1)6 Fan)ous J3ad6(jr Soap. 

WILSON »S: (HliSON. I'lioi-uiETOKs. 


Telkpiioxk No. 10. 

A Card bo bl)e Ladie^: 

on? STOCK 

1' thf liirKfSt and inosi cdiii- 
pU'to in tlic fity. 


To h;iv(» the best Goods in our 
liakery Dopartnieiit tliat 
sicilled lalior and tii>t-class 
material will make. 


The only large steam (•f>tree 
roaster in the citv. 

ovn roFP^EES 

Ai'c fresli roasted Iwicc a 

AV 10 ( i r A R A N T E E 

P]xtra value both in Tea and 


jVIoney in every instance 
where goods are not as rcp- 

Yours llespeetfully, 


21 W. Westekx Avenue. 

noes! ^Boes! ^Boe5>! 




Our i^riees arc witliin the reach of all. 

Is: e: i_j ]Ni ' s , 

list W. Western Ave. 


014 480 076 A