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UNIVERSJTYOF
ILLINOIS LIBRARY
AT URBAN A CHAMPAIGN
'^ OAK STREET
LIBRARY FACIUTY
Corner Book Shop
102 Fourth Ave.
New York 3, N. Y.
Original
Recipes
Good things
to eat
Logan Square Chapter
Number Five Hundred Sixty
Order of the Eastern Star
INDEX
Page
Soups 7- 13
Fish and Oysters : 15- 21
Meats 23- 37
Dumplings 38- 39
Vegetables 41- 45
Vegetarian Dishes 46- 48
Salads 49- 57
Salad Dressings 57- 59 .
Bread 61- 66
Biscuits, Muffins, etc ..— : 67- 70
Coffee Cakes 73- 75
Pies 77' 81
Puddings 83- 89 .
Desserts and Ice Cream 91- 97
Confections 99-103
Cakes -....: 105-129
Cookies, Jumbles, etc 131-140
Doughnuts 141-143
Griddle Cakes 145-146
Pickles, Jellies and Preserves 148-165
Beverages 167-168
Sandwiches 169-171
Household Hints, Tables of Weights and Measures and
Time of Cooking 173-177
OFFICERS FOR 1919
Mrs. Lillie Trodson, Worthy Matron
Mr. Thomas B. Torgerson, Worthy Patron
Mrs. Lillian Yerger, Associate Matron
Miss Alice Gambles, Secretary
Mrs. Julia Paulson, Treasurer
Mrs, Anna Enke, Conductress
Mrs. Euphemia Hocker, Associate Conductress
Mrs. Tillie Campbell, Chaplain
Mrs. Carrie Hansen, Marshal
Miss Charlotte Dortmund, Organist
Mrs. Carrie Antonini, Adah
Mrs. Martha Alberti, Ruth
Mrs. Ella Riedel, Esther
Mrs. Ella Jensen, Martha
Miss Florence Nelson, Electa
Miss Signa Johnson, Warder
Mr. Thomas F. Otley, Sentinel
Mr. Charles Ohlson, Stereoptician
Logan square chapter, o. e. s.
Good friends, Fm placed here in your view
To introduce myself to you.
Between my covers you will find.
Choice Recipes of every kind.
You need not be a third-rate cook,
For all you have to do is look.
ril teach you how to mix and bake
The things that mother used to make.
Good things to drink and things to eat
x\nd hard and soft and sour and sweet.
All credit goes, I must confess,
To LOGAN SQUARE CHAPTER, O. E. S.
They put me here to tell you why
This splendid COOK-BOOK you should
buy.
Compiled by members of
LOGAN SQUARE CHAPTER, No. 560
Order of the Eastern Star
To Our Friends:
i(
But for lifcy the universe were
nothing; and all that has life re-
quires nourishment '
Cookery is the art of preparing food for the
nourishment of the body. In preparing this
book we wish that it may not only be looked
upon as a compilation of tried and tested
recipes, but that it may awaken a deeper in-
terest in our friends and a broader study of
what to eat.
66
// Pays to Advertise'^ ^
is an old adage, and let us make it a true one
by patronizing the advertisers in this book,
and by so doing we will show our apprecia-
tion for their courtesy to us.
THE COOK BOOK COMMITTEE
LILLIAN YERGER, Chairman
GRACE BRADWAY CLARA KISTNER
MARY BLOHM. EMMA BOETTCHER
ELIZABETH DEGEN HANNAH ALIE
HANNAH SCHMIDT CHARLES TRODSON
LILLIE TRODSON, Worthy Matron
THOMAS B. TORGERSON, Worthy Patron
"Diet cures mair than doctors." (An old Scotch proverb.)
Tomato Soup
Boil 12 tomatoes until they are soft, run through a sieve and
add a teaspoon of soda to a quart of pulp. Put a tablespoon
of butter in a sauce pan; when it melts add a teaspoon of
flour. Add a pint of hot milk, salt, cayenne pepper, and
cracker crumbs. When it boils, add the tomatoes. Do not
let it boil after the tomatoes have been added. Serve at once.
Mrs. Wilhelmina Albrecht.
Potato Soup .
Four medium sized potatoes, 2 medium sized onions, 1 slice
bacon or salt pork, salt and pepper to taste; 2 quarts of water.
Dice potatoes, onions and bacon, put on to cook in hot water,
boil one hour. Serve with bread and butter. Serves five
people. Nellie Gray.
Split Pea Soup
One cup dried split peas, 4 cups water, 1 cup milk, 1 onion,
2 tablespoons butter, 1 teaspoon salt, ^ teaspoon ground
mixed spices, % teaspoon curry powder. Melt butter in a
pot, add onion, minced fine, and spices; stir in hot butter for
three minutes. Now add peas and water and boil one hour in
a covered pot or until peas will pass through a sieve. Add
milk. Bring all to a boil and serve hot. Mrs. Fox.
8 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Phone Humboldt 1027
All Departments
Hollander Warehouses
FIREPROOF
Moving, Packing,
Shipping of
Household
Goods
Warehouse A Warehouse B
1616-18 Milwaukee Ave. 2418 Milwaukee Ave.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 9
Creamed Fish Soup
One and one-half pounds of perch or any soHd fish, 1 tea-
spoon salt, 2 quarts of water, Yz onion, 1 bayleaf, 4 whole
spices, 2 tablespoons of vinegar, 1 tablespoon of butter, 1 cup
of cream, 1 tablespoon of cornstarch, 1 ^%g. Cook the onion,
salt, butter, spice and bayleaf in 2 quarts of boiling water,
then add the fish. When all are done, put on a platter. Pour
soup through strainer, add vinegar to taste and the cornstarch
dissolved in the cup of cream. Let come to a boil, take from
stove. Have ready one or two eggs well beaten, add to the
soup, stirring all the time. Be careful not to have it boiling
hot or the zgg will curdle. Add teaspoon of chopped parsley.
Bertha E. Samlow.
Cream of Tomato Soup
One-half can tomatoes, 1 small tablespoon sugar, ^ tea-
spoon soda, Yx cup butter, 1 quart milk, 1 slice onion, 4 table-
spoons flour, 1 teaspoon salt, and y% teaspoon of pepper.
Scald milk with onion, remove onion and thicken with flour
mixed with cold water until smooth enough to pour. Cook
twenty minutes, stirring constantly at first. Cook tomatoes
and sugar fifteen minutes. Add soda and rub through a
strainer. Combine mixtures and strain into a heated dish
over butter, salt and pepper. Mrs. Anna Shaberg, P. M.
Oxtail Soup
One small oxtail, 6 cups stock, ^A cup each carrots, tur-
nips, onions and celery cut fine, ^ teaspoon salt, few grains
cayenne, J4 cup Madeira wine, 1 teaspoon Worcestershire
sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces,
wash, sprinkle with salt and pepper, dredge with flour and
fry in butter ten minutes. Add stock and simmer one hour,
then vegetables. When soft add salt, cayenne, wine, sauce
and lemon juice. Clara Mack.
10 LOGAN SQUAR? CHAPTER, No. 560, O. E. S.
Lima Bean Soup
Two cups lima beans, 4 quarts water, 1 large onion minced
fine, 4 tablespoons butter, 2 tablespoons cornstarch, 1 teaspoon
celery seed, ^ teaspoon pepper, 2 small teaspoons salt. Wash
beans and soak over night. Pour ofif the water and put them
on to boil in 3 quarts of water. As soon as they boil, add
1 teaspoon of soda and drain. Add 4 quarts of boiling water
to the beans and place them where they will simmer for four
hours. Add celery seed the last hour of cooking. Cook the
onion and butter in stewpan about fifteen minutes and add
to the soup. Cook a few minutes together then rub through
a sieve. Add cornstarch dissolved in a little cold water. Pep-
per and salt to taste. Cook twenty minutes and serve.
Mrs. Lillie Trodson, Worthy Matron.
Thick Rice Soup
Two pints of water or stock, salt and pepper to taste; 2
small onions, 2 tablespoons of crisco, 1 cup of rice, 1 cup of
canned tomatoes, or 4 fresh ones. Wash and drain rice. Heat
crisco in saucepan, add rice and stir constantly until a golden
brown. Now add water or stock, onions and tomatoes cut
in small pieces, and seasonings. Cook slowly for one hour.
Mrs. Ethel Sorensen.
Peanut Soup
One tumblerful peanut butter, 1 pint water, 1 quart milk,
2 tablespoons cornstarch, 2 small teaspoons salt, 1 sliced onion,
1 cup chopped celery. Put all together in double boiler, ex-
cept cornstarch. When soup reaches scalding point, mix corn-
starch with a little cold milk and add, stirring for fiYt minutes,
when it is ready to serve.
Mrs. Lillie Trodson, Worthv Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. U
Soup of Za Beans
Place 2 ounces of olive oil in stewpan, 1 onion chopped fine
and cook until slightly brown. Add 1 can kidney beans, 1
pint of water and cook for thirty minutes with seasoning to
taste. Without disturbing ingredients add ^ pound of
noodles and cook until noodles are tender. Mrs. B. Koch.
Vegetable Soup
Three pounds fresh beef, 4 quarts water (cold), 1 large
onion, 1 large carrot, 1 stalk celery or celery root, 3 leaves of
cabbage, J^ cup lima beans, Y^ cup navy beans, 1 tablespoon
salt. Put meat and cold water on to boil. Soon as it starts
to boil skim. Add beans and vegetables, cut as for vegetable
soup, add salt, cover and let boil slowly for three hours.
Strain off half the clear soup and set aside to cool. Add 1
cup of canned tomatoes to the remaining vegetables and let
come to a boil. This makes good vegetable soup. Then use
the strained, clear soup for next day and add noodles or
boiled rice. Mrs. Louis Ziv.
Cream of Tomato Soup
Peel and cut up a dozen ripe tomatoes, stew until tender in
a cup of water, put through a colander or vegetable press, and
thicken with 3 teaspoons of cornstarch, rubbed to a paste
with a heaping tablespoon of butter, season to taste with
salt, butter, onion juice, and enough sugar to correct the acid
taste of the tomatoes. Pour slowly into a quart of un-
skimmed milk scalding hot, to which a pinch of soda has
been added. The mixture added to the milk should be brought
to a boil before it goes into the sauce pan containing the
milk. Serve at once before the foam induced by the boiling
subsides. If you can have the milk one-quarter cream, the
soup will richly deserve its name. Marian Krueger.
12
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Resources Over
$4,000,000.00
Under Direct Supervision of
the State of Illinois
North Avenue State Bank
NORTH AVE.& LARRABEE ST
CHICAGO
A Safe Bank for Your Savings
Savings Deposits in sums of One Dollar or more to any amount
are received on which three per cent interest is allowed, com-
puted semi-annually.
Money deposited on or before the Tenth of any month will re-
ceive interest from the first of that month.
Safe Deposit Vaults. The most spacious and complete Safe De-
posit Vaults on the North Side are operated in connection with
this Bank. Boxes, $3.00 per year upwards.
OFFICERS
Landon C Rose President
Charles E. Schick. „ Vice President
Otto G. Roehling Cashier
Victor H. Thiele Ass't Cashier
Open Saturday Evening 6:00 to 9:00
YOUR BUSINESS IS CORDIALLY INVITED
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 13
Clam Chowder
One pound of bacon cut in small pieces. Fry brown. Three
quarts of water, J4 peck potatoes cut small, 3 onions cut
small, 1 can tomatoes, 1 can of corn, 1 can of clams, chopped.
Boil until potatoes are tender. A Friend.
Tomato Bouillon With Oysters
One can tomatoes, 1^^ quarts bouUion, 1 tablespoon chopped
onions, ^ bay leaf, 6 cloves, ^ teaspoon pepper corns, ^
teaspoon celery seed, and 1 pint oysters. Mix all ingredients
except oysters and boil twenty minutes. Strain and cool.
Add par-boiled oysters and serve in cups with crotons.
Mrs. Mary Vitou.
Spinach Soup
Boil 2 pounds of beef and ^ pound of salt pork. Then add
1 cup of oatmeal, onion, potatoes and 2 cups of chopped spin-
ach. Veda Torgerson.
Soup Consomme Regale
Put 2 tablespoons of butter in kettle, add 2 pounds of beef
and 2 pounds veal cut up fine; stir until brown, add little
water and stew for half hour. Add 2 quarts cold water and
simmer for two hours. Then add 1 onion, 1 carrot and
celery cut up with bayleaf, parsley, seasoning, etc. Cook
until done, strain and cool. When ready for use, remove fat
on top, boil up, add white of tgg beaten and mixed with 1 cup
cold water. Boil hard ten minutes. Throw in another }4
cup cold water. Boil again five minutes, strain and serve.
This is a delicious, clear, bouillon. Mrs. Bessie Sings.
14
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Betty and Her Daddy
It's two in the morning and the house is cold. Out of the
darkness comes a cry —
"Daddy! Daddy!* Oh, Daddy!"
And Daddy is up. He doesn't mind the cold if the little
hand that pats him is warm.
That was ten years ago — happy, short years, working for
the baby and her mother.
It is two in the morning again — and out of an awful dark-
ness comes the cry —
"Daddy! Daddy! Oh, Daddy!"
But Daddy will never jump up again — and he does not
know that Betty's hands are warm over his cold ones.
* :►
It's two years later, and the little cash balance is gone.
Mother is a forewoman in an overall factory. Betty is a cash
girl. She will be an uneducated woman. "Daddy" and
Mother had planned college and a happy life for her.
The cash balance would have paid for an income for life for
wife and daughter.
Go, story from life, and save other fathers from making the
same economic mistake !
BENJAMIN BRADFORD.
OFFICE
414 Monadnock
Bldg.
53 W. Jackson
Blvd.
Tel.
Harrison 4031
RESIDENCE
2610 No. Sawyer
Ave.
Td.
Albany 6580
GILBERT SAMUELSON
Special Agent for the Connecticut Mutual Life Ins. Co.
Founded 1846 Hartford, Conn.
It has been observed that "Change is the sauce that sharpens appetite."
Fish Croquettes
To lyz cups cold flaked halibut or salmon add 1 cup thick
white sauce. Season with salt and pepper, and spread on a
plate to cool. Shape, roll in crumbs, tgg and crumbs, and fry
in deep fat. Drain, arrange on hot dish for serving, and
garnish with parsley. If salmon is used, add lemon juice and
finely chopped parsley. Mrs. Golden.
Steamed Salmon
(Very good for luncheon.)
One large can of salmon, 2 eggs beaten lightly, 2 table-
spoons melted butter, }4 cup bread crumbs, little lemon juice,
pepper and salt. Pour oflf the juice, pick out bones and chop
fine. Beat crumbs in eggs and butter. Steam one hour in
round tins. Two 1 -pound baking powder tins will answer the
purpose.
Sauce for Salmon
Make milk gravy of 1 cup milk, add liquid from salmon;
lastly add 1 egg beaten lightly. Do not let boil after adding
egg. This recipe will serve ten persons and served with
mashed potatoes and the sauce makes a very nice luncheon.
Deborah Hirschberg.
16 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
~~ Baked Halibut
Put in baking pan 3 thin slices of fat salt pork about two
inches square, 3 slices of onion and a bit of bayleaf. On lop
of these lay your halibut, spread over it a tablespoon of butt ir
and flour creamed together, cover with buttered cracker
crumbs, small strips of salt pork and bake twenty to thirty
minutes. Cooked this way it is delicious. Garnish with
lemon and parsley. Mrs. Bradway.
Flounders
Clean fish and let stand in cold water one hour. Drain, salt
and let stand one hour. Add 1 ^ tablespoons vinegar in water
to cover fish. Boil about three minutes over a slow fire.
Serve with a gravy made of butter, flour, chopped parsley and
liquid from fish. Mrs. Betty Sorenson.
Salmon Puff
One large can salmon, 2 eggs, 1 cup bread crumbs, 2 cups
milk (salt and pepper), 1 onion and a little butter. Bake
half hour. Mix salmon, bread crumbs, onion and seasoning
and milk together. Beat eggs until light and add to above
ingredients. Mrs. Joseph Balassa.
Halibut Steak
Two halibut steaks, ^ pint oysters, a few thin slices salt
pork, 1 cup cracker crumbs, % cup melted butter, salt, pap-
rika. Put slices of pork in a pan, then one steak seasoned and
covered by oysters which have been rolled in butter ed_ cracker
crumbs, then put on the other steak, with slices of pork on
top. Bake thirty-five minutes in hot oven, basting every ten
minutes. Delicious. Mrs. Rae Franknecht.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 17
Creamed Salmon
Separate canned salmon into rather large pieces and heat
without breaking very much, in white sauce. Serve on hot
buttered toast and season with salt and pepper.
Mrs. D. Dindinger.
Herring
Two fat salt herring (best). Soak over night, clean, re-
move bone and skin, cut in inch pieces and cover with the
following: One cup vinegar, 6 teaspoons sugar, 2 large
onions. Mrs. Betty Sorenson.
Codfish Balls
One cup of codfish, 2 cups potatoes, ^ tablespoon butter,
1 egg. Cover the codfish with boiling water. When it is
slightly cool, drain, shred and add to mashed potatoes, add
butter and beaten tgg. Mix thoroughly, shape into balls and
fry in deep fat. Drain and serve with white sauce.
Lillie Zoelck.
Creamed Lobster
One large can lobster, 1 pint milk, 3 tablespoons butter,
2yi tablespoons flour, paprika, salt and pepper, 1 green pep-
per sliced. Remove bones from lobster and all hard portions.
Melt butter in a skillet, add flour and stir until smooth.
Then add milk which has been warmed. Stir till it is creamy
and all lumps disappear. Add seasoning and finally lobster.
Let the mixture boil, and when it reaches the desired con-
sistency serve in ramkins or patty shells. Place one or two
rings of green pepper on each portion.
Mrs. Christine Branding.
la ' LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Fish Pudding
Mix 1 tablespoon of flour with 1 teaspoon of butter ; when
melted add 1 cup of milk, and when thick add the beaten yolks
of 2 eggs and cook one minute. Remove from fire and add
1 cup of cold cooked fisli chopped fine. Season with salt and
pepper and mix in whites of eggs beaten stiif. Bake about
one hour. Ethel M. Davis.
Baked Halibut Steak
Trim the steaks, lay them on a roasting pan and for 2
pounds use 1 cup of cream, 1 teaspoon salt and ^ teaspoon
of pepper. Dredge the steaks with flour, add the seasoning,
then pour over the cream and bake fifteen minutes in a quick
oven. Mrs. F. Moenck.
Broiled Finnan Haddie
Broil in a greased broiler until brown on both sides. Re-
move to a pan and cover with hot water, let stand ten minutes,
drain and place on a platter. Spread with butter, and sprinkle
with pepper. Mrs. Golden.
*- White Fish Croquettes
Boil 1^ pounds of white fish until done. Cool and pick
meat off bones. Make a sauce of 5^ cup butter, 1 tablespoon
flour, 1 cup milk. Beat until smooth, add a little grated onion,
parsley. Pepper and salt to taste. Make day before using.
Next morning cut and shape any way you desire. Beat 3
eggs. About 1 loaf of bread crumbs so dry you can sift them.
Dip in eggs, then bread crumbs and let stand for a little
while. Fry in deep hot fat, in a wire basket.
Lilh> Trodson, Worthy Matron.
LOGAN SQUARE CHAPTER. No. 560, O. E. S.
19
imnHNHiiiHniiuntWNUiiiuiHnimmmHtutniiiNUHiiiniiHmnNHUumimiHHHUHHiiiNHmiinHHUiiinRHHiHmHmnintmiHUuuiuiw
Quality Diamonds
Reliable Watches
Standard Jewelry
Olsen
Ebanng
414^18 Republic Building
Fourth
Floor
Open tilt 9 P. M
Saturdats
Corner
209 S. State St. aSS
Phone Harrison 1006
Salesman Will Call
BRANCH STORES
209 E. Main St.. Benton Harbor. Mich.
152 S. Burdick St., Kalamazoo, Mich.
319 W. State St.. Rockford. 111.
414 Sixth St., Racine, Wis.
165 Main St., Kenosha, Wis.
Ill W. Wayne St., Ft. Wayne, Ind.
216 S. Michigan St., South Bend, Ind.
Cor. 8th & Wabash, Tere Haute. Ind.
tkz
ARISTOCRATS OF
CREDIT JEWELERS
J^
fVe ha-ue a most at-
tractive and refined
credit plan for those
nvho Tvant a charge
account of more than
30 days.
We operate 9 stores
njohich gi-ves us a great
'purchasing poiver and
price concessions. You 'will
find these reflected in our
reasonable prices.
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Oysters
Escalloped Oysters
One pint oysters, 4 tablespoons oyster liquor, 2 tablespoons
cream, Yz cup stale bread crumbs, 1 cup cracker crumbs, J4
cup melted butter, salt and pepper. Mix bread and cracker
crumbs and stir in butter. Put a thin layer in bottom of
baking dish, cover with oysters and sprinkle with salt and
pepper. Add ^ each oyster liquor and cream. Repeat and
cover top with remaining liquor, cream and crumbs. Bake
thirty minutes in a hot oven. Lydia Patterson.
Fried Oysters
Clean and dry selected oysters. Season with salt and pep-
per, dip in flour, tg'g and cracker crumbs and fry in deep fat.
Drain on brown paper, garnish with parsley and serve with
or without sauce. Ella Patterson.
Oyster Cocktail
Eight raw oysters, 1 tablespoon tomato catsup, ^ table-
spoon lemon juice, 2 drops Tabasco, salt, 1 teaspoon celery
chopped very fine, and ^ teaspoon Worcestershire sauce.
Mix ingredients, chill thoroughly, and serve in cocktail
glasses. Bessie Shipley.
Coddled Oysters
Melt 1 tablespoon butter in pan and add enough tomato
catsup to cover the amount of oysters used. When bubbling,
add oysters and cook two minutes. Serve on toast.
Mrs. Elizabeth Cramer.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 21
Oyster Toast
Serve broiled oysters on small pieces of milk toast.
Sprinkle with finely chopped celery. Mrs. Golden.
Lemon Butter
One-quarter cup of butter, 1 tablespoon lemon juice. Cream
the butter and add slowly the lemon juice.
White Sauce
Two tablespoons butter, Ij^ tablespoons flour, 1 cup scalded
milk, J4 teaspoon salt, few grains pepper. Put butter in a
saucepan, stir until melted and bubbling, add flour mixed
with seasonings, and stir until thoroughly blended, then pour
on gradually the milk, bring to a boiling point and let boil
two minutes.
Tartar Sauce
One tablespoon vinegar, 1 teaspoon lemon juice, ^ teaspoon
salt, 1 tablespoon Worcestershire sauce, l/o cup butter. Mix
vinegar, lemon juice, salt and Worcestershire sauce in a small
bowl and heat over hot water. Brown the butter in a pan
and strain into first mixture. Mrs. Golden.
"If you attempt the boiling to hurry, the gas only is
wasted; but in attempting the roasting to hurry, the food as
well, isn't fit to be tasted."
Many Husbands are utterl}^ spoiled by mismanagement in cooking and
so are not tender and good.
Some women go about it as if their husbands were bladders, and l^low
them up; others keep them constantly in hot water; others let them freeze 5y
their carelessness and indifference. Some keep them in a stew by irritating
ways and words, others roast them, and others keep them in a pickle all their
lives. It cannot be supposed that any husband will be tender and good,
managed in this way, but they are really delicious when properly treated. In
selecting your husband you should not be guided by the silvery appearance
as in buying mackerel, nor by the golden tint, as if you wanted salmon. Be
sure to select him yourself, as tastes differ. Do not go to the market for
him, as the best are always brought to the door. It is far better to have
none unless you will patiently learn how to cook him. A preserving kettle
of the finest porcelain is best, but if you have nothing better than an earthen-
ware pipkin, it will do with care. See that the linen in which you wrap him
is nicely washed and mended, with the required number of buttons and strings
nicely sewed on. Tie him in a kettle by a strong silken cord called Comfort.
as the one called Duty is apt to be weak. He is apt to fly out of the kettle
and be burned and crusty on the edges, since, like crabs and lobsters, you
have to cook him while alive. Make a clear, steady fire out of love, neatness
and cheerfulness, set him as near this as seems to agree with him. If he
sputter and fizz, do not be anxious about him. some husbands do this until they
are quite done.' Add a little sugar in the form of what confectioners call
;kisscs, but ,iTo vinegar or pepperxnust be used on any account. A little spice
improves them, but it must be used with care and judgment. Do not stick
■any sharp instrument into him to see if he is becoming tender, stir him gently,
watch the while, and you cannot fail to know when he is done. If thus treated
you will find him very digestible, agreeing nicely with you and the children,
and he will keep as long as you wish, unless you become careless and set him
in too cold a place.
"If you attempt the boiling to hurry.
The gas only is wasted;
But in attempting the roasting to hurry
The food as well, isn't fit to be tasted."
Veal Loaf
One and a half pounds ground veal, J^ pound ground salt
pork, 1 can tomato soup, 1 stalk celery, 1 green pepper cut
fine, 1 large onion, cut fine, salt and pepper. Mix all together
and roast about one hour. Mrs. Elizabeth Kreuter.
Chop Suey
One pound shoulder pork and 1 p(Aind veal, cut small. Fry
slowly half hour. Add 1 teaspoon salt, 2 tablespoons New
Orleans molasses. Fry ten minutes more. Add 1 cup sliced
onions, 2 cups celery, cut small. Fry twenty minutes. Sprinkle
with flour three times. Boil a few minutes, then add pepper,
paprika and Chili sauce. Serve with boiled rice.
Mrs. Bessie Sings.
English Beef
Tenderloin sliced ^-inch thick and flattened, salt and pep-
per and a little flour. Brown in hot butter both sides. Fry
eggs, place on slices of beef and serve hot.
Mrs. Bettie Sorenson.
24 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
MORMS
Supre
TESTED FOODS
Satisfying Food Products
Bear This Label
HAMS BACON EGGS
BUTTER LARD
Canned Meats, Fruits,
Vegetables of All Kinds
Morris & Company, U. S. A.
Packers and Provisioners
LOGAN SQuXrE CHAPTER, No. 560, O. E. S. 25
Jellied Chicken
Three pounds chicken and 1^ pounds lean veal. Cook until
tender. While cooking add salt and pepper, parsley, ^ lemon
and 1 onion. Remove meat, strain liquor about 1 quart. Add 2
tablespoons gelatine dissolved in small cup of water. Remove
meat from bones, cut in pieces and add to liquor. Pour in a
mold and let stand a day. Cut in slices and garnish with thin
slices of lemon. Mrs. Sarah Mack.
Beef a la Mode
Three pounds beef from round, ^ doz. ripe tomatoes or 1
can, 2 onions. Place tomatoes and onions in skillet, add salt
and pepper. Place meat on vegetables, add 1 cup hot water,
and y^ cup vinegar. Cover tightly and cook slowly about
three hours. Thicken gravy when ready to serve.
. Mrs. F. Caldwell. .
Chicken Terrapin
Cut up left-over cold chicken into small pieces. Put in
skillet 1 cup rich milk. Mix 1 tablespoon of flour and butter,
and when milk boils stir it in. Add salt and pepper. Chop
2 hard boiled eggs, add to chicken and stir together into
thickened cream. Let come to boil and serve.
Ham and Pork Loaf
Two pounds pork from shoulder, 2 pounds cottage ham
ground together, 3 eggs beaten, % cup sweet milk, 1 cup
cracker crumbs, pepper, no salt. Mix well together. Form in
loaf. Bake in bread pan with one small can Campbell's tomato
soup poured over top. Mrs. Bessie Sings.
26 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Hungarian Goulash
Cut 2 pounds of beef into 2-inch pieces and dredge with
flour. Fry 2 ounces of salt pork until light brown, add the
beef and cook slowly for thirty-five minutes, stirring occasion-
ally. Cover with water and simmer two hours. Season with
salt and paprika. Cook 2 cups of tomatoes, 1 stalk celery, 1
onion, 2 bay leaves, 6 whole cloves, 6 pepper corns about thirty
minutes. Press through sieve and add to some of the stock in
which the meat was cooked. Thicken with flour, season with
salt and pepper and serve meat on platter with sauce poured
over it. Mrs. Loges.
Meat Balls En-Casserole
One pound round steak, ^ pound pork put through meat
chopper twice, 1 egg^ 1 onion chopped fine, 2 tablespoons
bread crumbs, 2 tablespoons milk; salt and pepper to taste.
Form in balls and fry in deep fat. Place in casserole. Gravy
— 1 heaping tablespoon flour mixed with fat remaining in
frying pan. Brown. Pour small can tomatoes into pan, stir
until thickened. Season with pepper and salt, pour over meat
balls in casserole, and place in oven for half hour.
Mrs. B. Koch.
Breast of Veal With Peas
The best part for this is the thick end of the breast. Cut
into lengths about two or three inches thick. Place them in
a casserole with 1 or 2 onions cut in small pieces, and 1 ounce
of fat. Sprinkle with salt and pepper. Cover. Put on fire
and let steam until veal begins to fry, turn pieces. Add dry
peas (soaked over night). Cover with water. Season to
taste. Cover and let simmer until tender.
Mrs. Lottie Holmes.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 27
Creamed Meats
One teaspoon butter, 1 tablespoon flour, 1 cup . water.
Brown the butter, add flour, then water. Let boil, then add
cold meats. Mrs. F. Lehmann.
Armenian Rolls
One and one-half pounds round steak, ground, 1^ cups of
rice, 1 can tomatoes, 2 large onions chopped fine, small bunch
of parsley, 1 lemon, 2 tablespoons of lard, pepper and salt-to
taste, 1 large head of cabbage. Way to prepare: Drain the
tomatoes, save the juice, mix ground meat, raw rice, onions
and parsley (do not cut too fine), and thick part of tomatoes,
salt and pepper all together. Cut heart out of cabbage, but
do not cut in half. Drop in boiling water, boil ten minutes.
Take apart and roll 1 teaspoon of the mixture in a part of
cabbage leaf until all of the mixture is used up. Makes about
fifty rolls. Take juice of tomatoes, add juice of 1 lemon, dash
of red pepper and salt, pour over rolls when laid very close
together in a stew kettle. Put a light weight on when cook-
ing, and cook about four hours over a very slow fire. Melt
lard in stew kettle before adding rolls.
Mrs. Joseph Shindoler.
East India Chop Suey
Five pounds of chicken cut in small pieces and fried in
butter. Fry ^ pound salt pork cut in chips, with 6 large
onions and garlic, separate from chicken. Cut 6 stalks of
celery, 2 leaks, put in large kettle half filled with water, add
chicken and other mixture, 1 can of mushrooms, boil together
until chicken is tender. When done, thicken with 3 table-
spoons curry powder and flour, add 1 can of French peas.
Cook rice separately. Serves twelve people.
Mrs. Marie Pearson.
28
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
KeepuptheTMHabit
$1.00 or More Starts
a Savings Account
3 Per Cent Interest Paid
Make Our Bank Your Bank
Under State Government Supervision
SQUARE
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A STATE
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CTERMINUS
Capital and Surplus, $225,000
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Safe Deposit Vaults
Boxes $3.00 and up
LOGAN SQUARE JJ"i'TN*2? BANK
Milw^aukee Avenue at Logan Square
YOUR PATRONAGE INVITED
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 29
Meat Dish
One and a half pounds of round steak, chopped; 1 cup un-
cooked rice, washed; 1 small onion grated, salt and pepper to
taste. Mix all together and form into meat cakes. Roll in
flour on both sides, put in butter or dripping. Then pour a
can of tomatoes over cakes and cook one hour. After they
cook down a little add water to keep from burning.
Mrs. Martha Donovan, Past Matron.
Flank Steak With Tomato Sauce
One tablespoon butter,- one large onion. Fry together until
a golden brown. Take a medium sized flanked steak and
brown well on both sides in the onion and butter. Pour over
it a very little water and let simmer down. Then add a can
of tomato soup. Cover and let simmer for twenty minutes.
Mrs. D. Dindinger.
Meat Balls
Grind pieces of meat left from any roast. Fry small onion
in fat. Add meat mixed with softened stale bread, salt and
pepper. Add yolks of two eggs. Mix well. Add beaten
whites of eggs. Roll in bread crumbs and flour. Fry to a
nice brown. Mrs. Betty Sorenson.
Hamburg Steak
One pound round steak, 1 tablespoon cornstarch, ^ cup
milk, 2 teaspoons salt, small spoon of pepper. Beat well.
Drop with tablespoon on greased frying pan, brown both sides,
add 1 cup of water, cover and let simmer over very slow fire.
Mildren Watson.
30 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Chopped Beef and Green Peppers
One-half pound round steak ground, ^ cup uncooked rice,
1 small onion cut up fine, 1 egg, salt and pepper, 6 sweet green
peppers. Mix beef and uncooked rice and add onion, salt and
pepper and bind with egg. Cut the stem end off the green pep-
pers and clean out seeds and fibre and stuff with meat mix-
ture. Stand erect in small kettle and just cover with water
boiling. Cook slowly for about half hour or until rice is
cooked. Brown some butter, add good tablespoon tlour and
brown. Remove peppers carefully from kettle, and add
browned flour to liquid left and cook until thickened. Pour
over peppers and serve hot. Mrs. Agnes M. Johanson.
Chop Suey
One pound round steak, 1 pound pork shoulder or veal, 5
onions, 2 stalks celery, 3 tablespoons molasses, 2 tablespoons
chop suey sauce. Cut meat into small oblong pieces and flour
same. Then brown in suet, salt and pepper, and add enough
water to about cover. Then add molasses and sauce and let
simmer until almost tender. Add cut up onions and celery
(do not cut too small) and simmer until all is tender. Serve
with steamed rice.
Gertrude Bergslien, Past Worthy Matron.
Chile Con Carni
One pound kidney beans soaked over night. Cook in morn-
ing with 1 large onion, a small stalk of celery and a small
can of tomato pulp. When done add 7 potatoes cut up in
small pieces; a small package of spaghetti cooked separately:
add a pound of chopped beef, a little at a time, and a pinch of
red and black pepper. Cook until potatoes are soft.
Mrs. Loges.
LOGAN SQUARE CHAPTER, No. 560, O. E. 5. 61
Meat Balls With Celery Cream
One pound beef chopped fine, J4 ^^^^ ^^ bread soaked in
water (do not use crust). Season with salt and pepper, onion
and nutmeg. Beat 1 egg, add a cup of milk gradually and
mix well with the above. Shape in balls. Boil tops of celery
stalks about half hour, salt, strain and add meat balls. Cook
until they come to the top. Celery Cream — Cream 1 table-
spoon of butter and 2 tablespoons of flour. Add liquid from
meat and milk to make a gravy. Add 1 teaspoon of sugar and
pieces of celery cut fine. Boil ten minutes, add meat balls and
let simmer a few minutes. Mrs. Emma Johnson.
' Goose Dressing
Four onions and 1 ounce green sage chopped fine, 1 large
cup of stale bread crumbs, same of mashed potatoes, 1 cup
raisins, 1 cup chopped apples, 1 teaspoon butter, 1 teaspoon
salt and pepper, 2 eggs. Mix well and stuff goose.
Mrs. Elizabeth Cordes.
Pork Tenderloin Roast and Dressing
Take 2 tenderloins of even size. Split down lengthwise but
not quite through. Flatten out, rub with salt and pepper,
fill with sour apples or dressing. Fold the two together, i'ut
with white cord, lay sliced onions on, half hour before serv-
ing surround wath sour apples. Roast in oven about one and
a half hours.
Dressing — 2 cups of soaked bread crumbs, 1 small onion,
J tablespoon of butter, 1 tgg, }4 teaspoon salt, few shakes of
pepper. Pour water on stale bread, when soft press dry. Beat
the egg well, stir in the seasoning. Mince the onion. Put in
frying pan with butter. Cook a little, not brown. Add the
bread, turn a few times and take from stove.
Mrs. Moenck.
32 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Macaroni Chop Suey
One small box elbow macaroni boiled in salt water until
tender. Cool in cold water. Take 3 medium sized carrots,
1 onion, 1 green pepper and boil all until tender. Mix with
macaroni, add 1 pint of tomatoes, 1 pound of chopped beef,
salt and pepper to taste. (Use cooked beef.)
Mrs. Emma Ross.
Veal or Lamb Souffle
Two cups ground meat, 2 tablespoons flour, 1 cup sweet
milk, 2 eggs, j)arsley (ground), salt and pepper to taste. Cook
milk, flour and yolks of eggs until thick. Stir meat in and set
aside to cool for twenty minutes. Beat white of tgg stiff and
mix all together, and then place into medium hot oven for
twenty minutes. Mrs. Elizabeth Kreuter.
Cold Meat Balls
Mix together, lj4 pounds chopped beef, 2 eggs, 2 table-
spoons flour, 1 cup rice (uncooked), 1 small onion chopped
fine. Pepper and salt to taste. Form in balls. Have ready
one can tomatoes with water added which has cooked for five
minutes hard. Then add balls and cook for one hour. Very
delicious. Will serve about eight people. Julia Paulson.
Creole Steak
Place a nice slice of round steak in frying pan and brown
on both sides. Then smother same with onions and one green
pepper cut fine. Add salt and pepper, cover with one can
of tomatoes, and simmer slowly until tender. This can also
be baked in oven.
Gertrude Bergslien, Past Worthy Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. ^3
Fried Chicken
Wash and cut chicken into small pieces. Boil until tender
in water to cover. Drain and fry brown in frying pan with
1 tablespoon butter and 1 tablespoon lard, salt and pepper.
The liquid chicken which has been boiled can be used for soup,
stock. Miss Nellie Gray.
Chicken a la King
Stew a chicken, about 4 pounds, in salt water until tender.
Pick meat from bones and cut in pieces, not too small. Melt
4 tablespoons of butter, blend wath 4 tablespoons of flour,
add gradually 1 quart of milk, cook, add chicken, 1 green
pepper, 3 pimentoes cut in pieces. Cook about one-half hour
and add one can mushrooms. Serve on toast.
Mrs. Lydia Patterson.
Baked Ham and Potatoes
Place slices of raw ham, not too thin, in baking dish, cut
potatoes in cubes and arrange around ham, add dabs of but-
ter, salt and pepper. Add enough milk to cover and bake
about forty-five minutes. Marie Keller.
Hassenpfeffer or Pickled Rabbits
Wash clean and cut in pieces two rabbits. Place in stone
jar, cover with layer of onions, sliced, sprinkle with salt and
pepper. Cover with vinegar and let stand two days. Then
take out the rabbit and when a little dry, fry out bacon and
put the rabbit in. Fry a little brown and then let it boil in
the same brine it was pickled in. Add about 3 ginger snaps.
When done, thicken the gravy as you like it. Serve with
mashed potatoes. Mrs. Conrad Giese.
34 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Telephone Belmont 6933
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n
3429 FuUerton Avenue
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LOGAN SQUARE CHAPTER, r^u. 560, O. E. S. 35
Pickled Cabbage or Sauer Kraut
One quart pickled cabbage, 1^ pounds of spare ribs, J4
pound fat bacon. Put cabbage in a stone bowl, place spare
ribs on top. Cut up the bacon in pieces, strew over top, cover
with 1J4 cups of water and bake in hot oven one and a quarter
hours. Serve with mashed potatoes. No odor in the house
this way. Mrs. Conrad Giese.
Baked Ham and Potatoes
Take sHce of raw ham any thickness and set in shallow
pan. Slice raw potatoes very thin and throw over ham.
Cover all with milk and bake slowly about three-quarters to
one hour. Potatoes will be brown and will absorb salt from
ham. Do not salt potatoes. Simply add pepper, if desired.
Mrs. Agnes M. Johansen.
Beef Loaf
Three and one-half pounds round steak, ground, 1 tgg
beaten and mixed with the meat; salt and pepper to taste;
2 onions, chopped, 4 crackers, rolled. Mix well and form in
a loaf. Bake in moderate oven. Mrs. Albrecht.
Bordeau Sauce
One quart tomatoes chopped fine, 2 quarts cabbage chopped
fine, 5 medium sized onions chopped fine, 2 green peppers
chopped fine, 2 stalks of celery chopped fine, 2 cups sugar, 2
teaspoons salt, 1 teaspoon celery seeds, ^ tablespoon white
mustard seeds, % tablespoon turmeric powder, 1 quart vine-
gar. Boil twenty minutes. Deborah Hirschberg.
#
36 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Smoked Butts and Lima Beans
One pound lima beans, 3 pounds smoked butts. Soak beans
over night. Cook slowly one and a half hours. Season to
taste just before cooked. Mary Blohm.
Escalloped Eggs and Meat
Boil 6 eggs twenty minutes. Make 1 pint of white sauce
with cream and milk, seasoning to taste. Moisten 1 cup of
fine bread crumbs in melted butter the size of a walnut. Chop
fine 1 cut of ham, tongue, fish or poultry. Remove the yolks
of eggs and put through a fine sieve. Chop whites fine. Put
a layer of the crumbs in a buttered dish, then a layer of the
chopped whites, then the white sauce mixed with the meat, a
layer of yolks, a layer of whites and on top a layer of buttered
bread crumbs. Put in oven until brown on top.
Mrs. Mohs.
Vegetable Stew
One-quarter pound of bacon cut in pieces and fried brown.
Cut medium sized onion and fry in above. Add 3 cups of
hot water, 2 cups of diced carrots, salt and pepper to taste.
Simmer until nearly done. Add 3 cups diced potatoes. When
soft, add a can of peas, drained and heated and a lump of
butter. Serve hot. Mrs. Emma Johnson.
Spanish Goulash
One pound raw ham cut in cubes, 2 green peppers (remove
seeds), fry lightly. Add 1 can tomatoes, seasoning, Yz pound
package noodles (cooked). Add boiling water to suit.
Martha Alberti.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 37
Cabbage Roulades
From a medium head of cabbage cut off 10 to 12 nice solid
leaves, being careful not to break them. Trim off the thick
part of the ribs. Make a filling of about 1 pound chopped
round steak and a little pork and 2 eggs. Salt and pepper to
taste, then sweat some fine chopped onions in butter, adding
parsley and mix with filling. After scalding the cabbage
leaves to make them soft, put one tablespoon of filling or
more into each leaf and roll. Then lay them side by side
into frying pan in which the butter has been heated almost
brown and brown them on either side, turning or rather roll-
ing them with a spoon so as not to break them. Then spread
a good handful of flour all over them and when brown add
water and let them simmer slowly. This makes a very good
gravy. Add enough water to cover them and in about twenty
minutes they are done. Lillie Trodson, Worthy Matron.
Porcupines
One pound round steak ground, J4 pork with it, ^ rice
(raw). Season with salt, pepper, onion, make into balls. Cook
in the following: One can Campbeirs tomato soup, 2 cans hot
water. Boil for one and a half hours.
Mrs. Mary Hollison, Ben Hur Chapter.
Dumplings
Soda Cracker Dumplings
Eight crackers rolled fine, 1^ tablespoons of flour, J/^ tea-
spoon salt, yolk of 1 tgg. Mix cracker with the beaten yolk,
add milk and then the beaten white. Drop in ball form in
boiling broth. Mrs. Anna Schaberg, Past Matron.
Dumplings for Stew
Two heaping cups of flour, 2 heaping teaspoons baking
powder, 1 teaspoon salt, 1 cup milk. Sift dry ingredients
four times, pour in milk and stir. Boil ten minutes in tight
covered pan. Do not remove cover until done.
Deborah Hirschberg.
Farina Dumplings
Into one cup boiling milk add 1 teaspoon butter and pinch
of salt. Add slowly ^ cup farina, let boil a few minutes,
stirring constantly. When cool, add egg and beat well. Drop
into soup or stew, with a teaspoon.
Mrs Elizabeth Freyermuth.
Rice Pins
One-quarter cup of rice, 1 quart of milk, 2 tablespoons of
sugar, 2 tablespoons of butter, 10 or 12 almonds, 5 walnuts,
2 tablespoons raisins. Grind 8 cardimum seeds and 2 whole
cloves together. Blanch almonds and cut in half the long
way. Cut walnuts in small pieces. Melt butter, add rice and
fry a few minutes; do not brown. Add milk and sugar, boil
twenty-five minutes without cover, add nuts, raisins and
spices. Boil two minutes longer and serve hot.
Mrs. Anna Fox.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 39
Butter Dumplings
Take a lump of butter size of an Qgg and beat with 2 eggs
until light, then stir in 4 tablespoons of flour. Drop from a
teaspoon into the boiling broth and cook five minutes.
Mrs. Anna Schaberg, Past Matron.
Potato Dumplings
Two eggs, about 8 large potatoes, boiled and grated. Mix
tggs, potatoes and salt to season. Knead in enough flour to
handle easily, or so it will not cling to hands. Fry small
squares of white bread in butter until light brown. Pack
two or three of these pieces in center and make into balls.
Place in boiling salt water and boil about thirty minutes. To
be eaten with gravy. Mrs. Anna Householder.
Fish Dumplings
One tgg, 1 teacup flour, pinch of salt, a little sweet milk.
Make this into a thin batter. One and a half pounds of fish,
boned, halibut is fine. Cut in pieces, add a little salt, and dip
in batter. Fry in deep fat thirty minutes very slowly.
Mrs. Daisy Illingsworth.
»
Dumplings
Sift 2 cups of flour, 2 heaping teaspoons Dr. Price's baking-
powder and ^ teaspoon of salt. Add 1 cup of milk or water,
stir and drop from spoon into a kettle in w^hich meat is boil-
ing. Now comes the secret of success of these dumplings.
Have plenty of water over the meat before dropping in the
dumplings and boil moderately with cover off for fifteen min-
utes, then cover and boil five minutes longer.
Olive Burnett.
40 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
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Beets With Dressing
One teacup vinegar slightly diluted with water, 1 table-
spoon butter, - 1 tablespoon flour. Rub butter and flour to-
gether and add to the heated vinegar. Salt and pepper to
taste. Pour over the sliced beets. Mrs. Olive Burnett.
Carrots Lyonnaise
Cut cold boiled carrots into slices and then into narrow
strips. Put butter in a pan, add a small onion chopped fine
and cook until it begins to brown. Add the carrots, cook
without browning for about five minutes. Season with salt
and pepper and sprinkle with finely minced parsley just be-
fore serving. Drain well and serve very hot.
Mrs. E. Schmidt.
Cabbage Souffle
Cut a medium sized cabbage in quarters, put on in cold
water, let boil fifteen minutes. Drain, cover with hot water
and cook until tender. Drain dry, chop fine, season with salt,
pepper and butter. Beat 2 eggs until light, add 4 teaspoons
of cream, put into a greased baking dish, sprinkle top with
bread crumbs and bake. Mrs. Holden.
Candied Cranberries
Two cups of sugar, 1 cup water, boil to syrup. Wash 2
cups of cranberries, pour syrup over them and bake twenty
minutes. Lillie Trodsen, Worthy Matron.
42 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
String Beans and Bacon
Fry carefully about 5 slices of bacon. Add 1 quart beans
with enough boiling water to keep from burning. Cook slowly
until tender and when done add a little cream. Mrs. Baker.
Peas and Carrots
Cook together until tender in boiling salted water. Drain
and add a piece of butter, 1 teaspoon sugar, chopped parsley
and thicken with flour. Mrs. Mabel Jones.
Corn a la Southern
To 1 can chopped corn add 2 eggs slightly beaten, 1 tea-
spoon salt, j4. teaspoon pepper, 1^ tablespoons melted butter,
and 1 pint scalded milk. Turn into a buttered dish and bake
in a slow oven until firm. Mrs. Lydia Patterson.
Spinach
Clean and drop in boiling salt water. When tender, drain,
chop and serve with a dressing of milk, little flour, butter,
pinch of sugar, salt, and a dash of nutmeg. Cook three min-
utes. Betty Sorenson.
Egg Plant
Cut the plant into slices % of an inch thick without remov-
ing the skin. Sprinkle salt over each piece, pile them and
cover with weight to press out the juice. Drain and dip
each slice first in fine cracker crumbs, then in beaten tgg, and
again in crumbs and fry in hot fat, turning so as to brown
on both sides. Mrs. Lillie Trodson, Worthy Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 43
Spanish Onions in Casserole
Butter casserole. Place first a layer of onions, then cracker
crumbs with small bits of butter, salt and pepper. Fill the
dish in this way. Make top layer of crumbs, cover with milk
and bake in moderate oven. Hannah Schmidt.
Spaghetti (Italian style)
One pound of spaghetti or macaroni. Cook twenty-five
minutes. One-quarter pound of grated cheese (Swiss or
American), gravy. Cook fifty minutes. Gravy. In about
% of a cup of butter, fry a medium sized onion and V2 pound
of ground beefsteak, until light brown. Then add 2^ cups
stewed tomatoes, 1 teaspoon salt, ^ teaspoon pepper, ^ tea-
spoon cayenne pepper, 6 bay leaves. Mushrooms, either fresh
or dried if obtainable. Gravy can be made without mush-
rooms. Boil this gravy until thick and rich (slowly) about
forty minutes, and then remove the bay leaves. When spa-
ghetti is cooked and drained, sprinkle platter with cheese, then
spread a layer of spaghetti, a layer of gravy, a layer of cheese
and so on until material is evenly used, having cheese on top.
Serve hot. If you have gravy from roast beef, pork or veal,
you can use this also, boiling it in with the other gravy.
Mrs. Carrie Antonini.
Saratoga Chips
Peel potatoes, cut into very thin slices and keep in cold
water over night, drain off water and rub potatoes between
napkins until thoroughly dry, then throw a handful at a
time into a kettle of very hot fat, stirring with a fork so
that they may not adhere to the kettle or to each other. As
soon ^^ as they become light brown and crisp remove quickly
with a skimmer and sprinkle with salt as they are taken up.
Mrs. Jessie Glad.
44 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
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LOGAN SQUARE CHAPTER, No. 560, O. E. S. 45
Duchesse Potatoes
Half dozen potatoes boiled, mashed and rubbed through a
sieve. Add some cream, well beaten yolks of 2 eggs, salt and
a very little pepper. Beat together and make into balls, and
brown quickly in a hot oven. Mrs. Alice Morey.
Baked Beans
Wash and soak one pound navy beans over night. Boil
slowly twenty minutes and drain. Add ^* pound salt pork
cut in thick slices, ^ cup molasses or brown sugar, salt to
taste. Cover with water and bake in slow oven about six
hours. Add water, a little at a time as needed.
Mrs. A. Smith.
Creamed Asparagus
Clean asparagus, wash and boil until tender. Brown slightly
1 tablespoon of flour, the same of butter, stir in enough of
the water in which the asparagus was boiled to make a smooth
gravy. Put asparagus in this gravy and before serving add
the beaten yolk of 1 tgg and 2 tablespoons of cream. A pinch
of nutmeg may be added if desired. Veda Torgerson.
Potatoes Au Gratin
Take 3 cups of mashed potatoes left from dinner. Put them
into a dish over the stove with half a cup of milk and salt to
season. Stir until warm. Then beat until white and foamy.
Add to this the whites of 3 eggs, well beaten. Put into "a
baking dish and scatter over the top cracker crumbs and
small pieces of butter. Bake for twenty minutes until nicely
brown over top. Serve at once. Veda Torgerson.
Vegetarian Dishes
Spinach and Potatoes
One pound of spinach, 2 potatoes, medium, 1 small onion,
2 tablespoons butter, 1 teaspoon of salt, J^ teaspoon ground
mixed spices, J4 teaspoon curry powder. Chop spinach while
it is raw. Dice potatoes without peeling. Place butter in a
kettle, add onion minced fine, and spices. Fry for two min-
utes, add potatoes dried, fry three minutes; add spinach, cook
for fifteen minutes, stirring often. Do not cover while cook-
ing. Serve hot. Mrs. Anna A. Fox.
Egg Nests
Toast a slice of bread for each person to be served. Beat
the white of an tgg to a stiff froth for each slice. Put this
on the top of the toasted bread. Make a little depression in
the center of each, in it drop a tiny piece of butter, salt and
pepper to taste, and the whole yolk of the egg. Place the
slices in the oven until the egg is cooked. Serve hot.
Mrs. D. Dindinger.
Cauliflower and Potatoes
One head of cauliflower, 1 large onion, 3 potatoes, 3 table-
spoons of butter, ^ teaspoon of ground spices, ^ teaspoon
of curry powder, J4 cup of milk, 1 cup of water (hot). Cut
cauliflower in small pieces and dice potatoes without removing
skins. Cut onion fine. Place butter in a kettle, add onion
and spices, fry two minutes, add potatoes and cauliflower,
fry three minutes more. Add just enough hot water to cover
all and cook until water has evaporated, add milk, cook a few
minutes and serve hot. Mrs. Anna Fox.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 47
Bean Fluff
One pint cooked seasoned navy beans run through a colan-
der, add 2 tablespoons cream and the well beaten whites of 2
eggs. Bake a light brown in a pudding dish.
Mrs. Olive Burnett.
Spanish Rice
Boil 1 large cup of rice in salt water until tender, then add
^ pound of bacon cut in pieces and fried crisp. Take out
bacon. Fry an onion in above, also 1 pound of ground beef
until brown. Add a can of tomatoes and water. Let simmer.
Salt and pepper to taste. Butter a casserole, mix rice, bacon,
beef and tomatoes together, place in casserole, scatter bacon
crisps over the top, put in oven and brown.
Mrs. Emma Johnson.
A Spanish Dish
One-half pound of dried beef, 1 can of tomatoes, 3 green
peppers cut fine. Cook altogether until tender.
Mrs. Tillie Campbell, Past Matron.
Spanish Rice
Two and a half cups rice cooked twenty minutes; 4 pounds
of chicken and 1 pound of veal cooked together. Pick from
bones and cut in 1-inch squares. Three slices of bacon, 1 large
onion cut in small pieces and fried until brown. Boil chicken
stock down until quite thick and add 1 can of tomatoes, 3
peppers cut fine, dash of cayenne pepper; salt and pepper
to taste; 1 large pimento. Mix all ingredients, except rice,
and cook well. Add rice, heat thoroughly and serve.
Mrs. George Fristoe.
48 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Nut Loaf
One cup of boiled rice, 2 cups toasted bread crumbs, Ij/^
cups of peanuts ground fine, 1 egg, 1 tablespoon of butter,
yi green pepper chopped, 1 tablespoon chopped parsley. Cook
rice, drain, add butter, other ingredients, thinning with rice
water if needed. Bake about half an hour and serve with
tomato sauce. Mrs. W. J. Reading.
Spanish Rice
One large onion, 1 sweet pepper cut fine, ^ pound of bacon
cut in cubes. Fry altogether until bacon is crisp. Add 1
can of tomatoes, simmer ten or fifteen minutes. Add 2 or 3
cups of boiled rice, salt and pepper to taste. Mix well and
put in casserole to bake thirty to forty-five minutes.
Mrs. Barbara Eckstedt.
Potato Puffs
Use mashed potatoes while hot, forming balls about the
size of an tgg. Place on a buttered tin. Brush all over with
beaten eggs and set in oven to brown. Serve immediately on
hot platter, garnished with parsley. Veda Torgerson.
Deviled Tomatoes
Take 6 large red tomatoes. Pour boiling water over them
and peel. Remove the inside, being careful not to break the
outside. Take out the seeds and to the pulp add a bunch of
chopped celery, 1 hard boiled tgg, salt and pepper, y^ of head
of cabbage, and ^^ cup of English walnuts. Pour over this
yi cup mayonnaise dressing. Fill each tomato shell and se4-ve.
Leave tomato shell otj ice until ready to serve.
Veda Torgerson.
"The real science of cooking is to be able to cook a good meal or dish,
with but little out of which to make it."
Date Salad
One package of dates, 1 pound of green grapes, 3 medium
sized apples, 1 cup of walnuts. Cut the grapes into halves
and remove stones, quarter dates and cut apples into small
pieces. Add the nuts and mix with following dressing:
Dressing — One tgg, 1 teaspoon of mustard, J4 cup of sugar,
^4 teaspoon of salt, 1 teaspoon butter. Beat the egg and add
the other ingredients. Then add J4 cup vinegar, and yi cup
of milk. Cook until thick. Arrange salad on lettuce leaves.
Rose Zoelck.
Pimento Salad
One package lemon jello, 1 pint boiling water, 1 cup finely
shredded cabbage, 1 cup chopped celery, yi green pepper, }^
pimento sliced, Yz teaspoon salt, ^ teaspoon pepper, yi tea-
spoon mustard, J4 teaspoon paprika, 2 tablespoons vinegar or
lemon juice. Prepare jello and water and when it commences
to congeal, add mixture. Put in mold and allow to harden and
serve with mayonnaise dressing. Edith M. Olsen.
Cheese Balls
One cup grated cheese, whites of 3 eggs, pinch of salt and
red pepper. Let stand fifteen minutes, then mould into balls
the size of a walnut, and fry in deep fat. Serve immediately.
Lillie Trodson, Worthv Matron.
50
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
ASK YOUR GROCER FOR
Creamy
SNOWDRIFT
, re vegetable J
X shortening /^
SNOWDRIFT
Pure Vegetable Shortening
ll
ALL shortening is fat and is better
when it is fresh. Snowdrift is
always sweet and fresh. It is fresh as
fresh eggs are fresh. It is sweet as
sweet cream is sweet. It is put up in
airtight tins — the only package that
insures absolute freshness.
Made from
Wesson Oil
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 51
Cabbage Salad
One large head of cabbage, 1 can oi pimentoes, 1 small
onion and 1 dozen sweet pickles. Chop cabbage, cut pimentoes,
pickles and onions, add J4 cup of vinegar, 2 tablespoons sugar
and Yi teaspoon salt. Mix well. This will keep a long time.
Mrs. Lillian Yerger.
Kidney Bean Salad
One can beans, 1 cup of chopped celery, ^ dozen small
sweet pickles, 1 small onion, 2 or 3 olives (added just before
serving). Mix with plenty of dressing.
Salad Dressing — Beat yolks of 2 eggs well and add 34 cup
of vinegar, stir gradually into the following which has been
thoroughly mixed: One-half cup flour, ^ cup sugar, 1 tea-
spoon salt, 1 teaspoon dry mustard, ^ teaspoon paprika.
Add 1 pint of hot water and a good I/3 cup of butter. Cook
in double boiler until thick. Mix with cream when used.
Mrs. F. E. Cooley.
Veal Salad
Chop very fine 1 pound of cold veal, 1 pound cold boiled
pork, 4 hard boiled eggs, 1 bunch celery and ^ .dozen sweet
pickles, adding salt and pepper to taste. Make a dressing-
of 1 cup of vinegar, 1 beaten ^^^ and ^ teaspoon dry mustard.
Boil until it thickens. Pour over salad, mix well and garnish
with parsley. Mrs. Loges.
Delicious Salad
One cup kidney beans (cooked), 1 cup celery, 1 cup walnuts
chopped, 6 olives minced. Serve on lettuce with mayonnaise
dressing. Mrs. Lena Sloan.
52 . LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Fruit Salad
Three-fourths cup chopped marshmallows, J4 cup sliced
pineapple, 1% cups grapes, ^ cup of orange sections, ^ cup
walnut meats. Spread with cream dressing.
Cream Dressing — Mix ^ teaspoon salt, J^ teaspoon pap-
rika, add 2 eggs well beaten, 2 tablespoons lemon juice, %
cup milk. Stir constantly, and ^ pint cream beaten stiff.
Margaret DeFlon.
Shrimp Salad
One can of shrimps, 1 teacup chopped celery, 3 hard boiled
eggs, a few walnut meats, and pour mayonnaise over all just
before serving. Be sure to rinse shrimps in ice water before
using and keep all thoroughly chilled. Serve on lettuce leaf.
Fresh shrimps may be used.
Anna Shaberg, Past Matron.
Fruit Salad
One cup diced pineapple, 1 cup diced oranges, 1 cup dic^d
dates, \y2 cups chopped walnuts.
Dressing — One-fourth cup pineapple juice, ^ lemon juice,
M^ sugar 1 tgg beaten. Beat all together and cook until
thickens. Mrs. Bradway.
•
Potato Salad
Eight large potatoes, 3 hard boiled eggs, 1 large onion,
parsley and salt to taste.
Dressing: Two eggs beaten light, 1 teaspoon dry mustard,
J4 cup sugar, % cup vinegar, and ^ teaspoon of salt. Add
piece of butter size of a walnut. Cook all together until
thick. Stir while cooking. Mrs. Elizabeth Weber.
LOGAN SQUARE CHAPTER, No. 560, O. E. S, 53
Combination Salad
One can corn, 1 can peas, 1 stalk celery, 2 hard boiled eggs
sliced.
Dressing — Two eggs, beat until light, 1 teaspoon ground
mustard, a little salt and pepper, ^ cup vinegar, 2 tablespoons
sugar, 1 cup milk. Boil these ingredients together. If dress-
ing is too thin add a little flour. Mix with the salad and serve.
Mrs. D. Dindinger.
* Tuna Fish Salad
One large can tuna fish, 1 Spanish onion (can be omitted),
2 cups celery (cut up), 3 hard boiled eggs (cut up), J4 cup
walnut meats if desired. Pour mayonnaise dressing over all
and serve on lettuce leaf with olives and salted wafers.
A Friend.
Chicken Mousse
One cup cooked chicken, 1 cup chicken stock, yolks of 2 eggs,
% teaspoon salt, J4 teaspoon paprika, speck of celery salt, 2
teaspoons gelatine, 1 teaspoon cold water, 1 cup whipped
cream, 3 egg whites. Soften gelatine in cold water. Beat
yolks slightly, add seasoning and hot stock, cook over hot,
water until thickened. Add to gelatine and when dissolved,
strain, cool, add chopped chicken and beat until thick. Add
whipped cream and beaten whites, pour in mold or indi-
vidual molds. Mrs. Christine Branding.
Calcutta Salad
One small can peas, 1 small can corn, 1 small stalk of cel-
ery cut fine, Yi dozen green peppers, 1 tablespoon onion juice.
Cover with ^mayonnaise dressing. ' Mrs. B. Koch.
54 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Bean Salad
One large head cabbage, 3 good sized onions. Chop to-
gether, not too fine. Salt to taste, then mix 5 cups of beans
that have been cooked and cooled. Salad Dressing: 1 scant
cup of sugar, 2 teaspoons mustard mixed, add 5 wel' beaten
eggs, 2 cups of vinegar (not strong), drop 2 tablespoons
olive oil in the vinegar. Stir all together and boil until it
creams. Add a little butter. Pour over cabbage and beans
while dressing is hot. Serve cold.- Mrs. Frances Willson.
Vegetable Salad
One box of jello, 1^4 cups boiling water, J4 cup vinegar.
Let stand about 20 minutes. Chop and add 3 sweet pickles,
2 stalks of celery, 2 green sweet peppers, and ^ pound of
walnuts. Pour into individual molds and let stand over night.
Mrs. Marie Pearson.
Bean Salad
Three cups boiled navy beans, 3 hard boiled eggs, 1 chopped
onion, 2 slices of bacon cut in small pieces and fried brow^n,
Yz teaspoon dry mustard, 1 teaspoon flour, 2 tablespoons
sugar, J4 cup vinegar, J4 cup water, pepper and salt to taste.
The last 6 ingredients to be mixed together with the bacon
fat for dressing. Mrs. B. Koch.
Sardine Salad
Bone and flake drained sardines and put in tissue paper until
the oil is absorbed. Mix with three times the quantity of
finely cut celery and marinate in French dressing. Drain and
serve on lettuce or cress with mayonnaise.
Lillie Trodson, Worthy Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 55
Shrimp Salad
One can of shrimps, 4 medium sized potatoes, 1 onion, 1
cup of ripe oHves, 2 stalks of celery, 1 tablespoon of chopped
parsley, 2 hard-boiled eggs and 1 cup of mayonnaise dressing.
Wash and dry the shrimps. Boil the potatoes and when cold,
peel and cut into small dice. Dice the onion and celery, cut
the olives from the stone and slice the hard-boiled eggs. Mix
the shrimps and the potatoes with the mayonnaise, add the
onion, celery and olives. Chill and serve, garnished with the
eggs, parsley and a few whole olives. Mrs. D. Dindinger.
Strawrberry Salad
Part 1 — Six slices of pineapple, 6 slices of oranges, 1 pint
of sweet strawberries and lettuce hearts.
Part 2 — Two egg yolks well beaten, J4 teaspoon salt, 1
cup sifted confectioner's sugar, juice of 1 lemon. Prepare
part 2 by combining the ingredients in the order given. Place
the orange and pineapple in the hearts of lettuce with straw-
berries on top. Pour over the dressing and serve at once.
This is a dessert salad. Mrs. Rae Franknecht.
Grapefruit and Pineapple Salad
Peel and seed four grapefruits and take out pulp. Add
1 can pineapple cut in small pieces. Put in dish and let stand
a few minutes, then drain off all the juice. Serve on lettuce
leaves with sauce made as follows:
Juice of the grapefruit and pineapple, adding juice of one
small bottle of marschino cherries, 1 tablespoon cornstarch,
1 cup of sugar. Cook all together until thick, adding about
10c walnuts chopped fine. Put cherries on top of each plate,
of salad. Very good. Julia Paulson.
56 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Phones, Irving 666 and 514
Only One Office
Wm. E. Schmidt
Undertaker
3960 Elston Avenue
Near Irving Park Boulevard
Lady Assistant
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 57
Beet Salad
Mix 2 cups of cooked string beans and a cup of cooked
kidney beans with 4 or 5 diced cooked beets. Serve on let-
tuce with French dressing.
Lillie Trodson, Worthy Matron.
Chicken Salad
One cold boiled chicken, 2 cups celery, 6 large olives, 2
teaspoons capers. Mayonnaise dressing. Cut celery and chicken
in dice. Mix well with dressing.
Lillie Trodson, Worthy Matron.
Salad Dressing
Fruit Salad Dressing
Two eggs well beaten, 1 tablespoon butter, 2 tablespoons
sugar, pinch salt, ^ teaspoon mustard, juice of ^ lemon. Mix
together and bring to a boil slowly, stirring until it thickens.
When cold add Yi pint bottle of cream, whipped until stiff.
Olive Norwood, Past Worthy Matron.
Salad Dressing
One t^%, 1 teaspoon butter ; 2 tablespoons sugar, 1 teaspoon
prepared mustard, 1 teaspoon dry mustard, ^ teaspoon salt
(scant), 1 cup vinegar. Beat all together and boil until thick.
Thin with cream if so desired. Mrs. A. Eggert.
58 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Fruit Salad Dressing
One tablespoon sugar, 1 tablespoon flour, ^ teaspoon salt,
1 tablespoon butter, two eggs beaten separately, •)4 cup pine-
apple juice, juice of one lemon. Cook in double boiler and
beat well when cool. Add whipped cream just before serving.
Mrs. Ethel McKibben.
Thousand Island Dressing
One cup Mayonnaise, 1 tablespoon Worcestershire sauce, Yx
cup Chili sauce. 2 pimentoes, j^ cup French dressing. Chop
pimentoes and combine ingredients just before serving.
Mrs. Dagmar Stevens, Past Matron of Humboldt Park
Chapter.
Boiled Salad Dressing-
Two teaspoons sugar, ^ teaspoon salt, ^ teaspoon mus-
tard, 2 teaspoons flour, 2 tablespoons butter, 1 tgg, 1 cup milk,
2 tablespoons vinegar. Melt butter, add dry ingredients, then
% cup of the milk and cook until creamy, then remainder of
milk, add vinegar hot and stir. Add this mixture to slightly
beaten tgg, put on stove again and cook until creamy.
Mrs. Ethel Forster.
Salad Dressing
One teacup vinegar, 1 tablespoon butter, 2 tablespoons
sugar, yolks of 2 eggs, ^ teaspoon mustard and ^ teaspoon
of salt. When vinegar boils add butter, then the sugar, eggs
and mustard well beaten together. Cook and stir until smooth.
Mrs. Lois E. Gray.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 59
Salad Dressing
Four tablespoons vinegar, 4 tablespoons sugar, 2 tablespoons
butter, 2 eggs well beaten. Add 1 cup whipped cream just
before serving. Mrs. Alice Morey.
Roquefort Cheese Dressing
One tablespoon cheese, cream with fork, paprika, mustard
salt and pepper to taste, 1 teaspoon sugar, 3 tablespoons olive
oil to 6 tablespoons vinegar. Mrs. Edna Christiansen.
Fruit Salad Dressing
One tablespoon butter, 2 tablespoons of sugar and 2 table-
spoons vinegar and 2 w'ell beaten eggs. Beat all together. Put
in double boiler and boil until it thickens. Stir all the time.
When cool add J4 pint of whipped cream. Very good.
Mrs. Emma Ross.
French Dressing
One-quarter teaspoon sugar, pinch salt, pinch paprika and
^ teaspoon of mustard. Mix well. Add 7 teaspoons olive
oil and then 3 tablespoons vinegar. Mrs. Elizabeth Pool.
Mayonnaise Dressing
One egg, yi teaspoon salt, 1 teaspoon mustard, 1 teaspoon
sugar, small pinch of pepper. Beat thoroughly when done,
keep adding Mazola oil to it until thick. Keep beating while
adding oil, then add 1 tablespoon of vinegar.
Mrs. Edith Jensen.
60
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
FULLERTON
P A I IN '
INSURED FOR FIVE YEARS
THOS. F. OTLEY, Pre*.
CHICAGO, ILL.
SAFETY AND SERVICE
SAFE because you get a written insurance policy that un-
conditionally guarantees the paint to give five years of
service.
SERVES because it is composed of White Lead, Oxide of
Zinc and a small percentage of necessary inert material,
triple ground in and reduced with Pure Linseed Oil, Tur-
pentine and Oil Japan. Tinted with the pure color neces-
sary to produce the various tints and shades.
Paint with Fullerton and you protect your home against
decay and depreciation. It's the "big gun" that guards your
home from the effects of exposure.
S1LI\-T0NE
GEJKUTIF'Ul^^
A washable wall finish that
can be kept as clean and
sanitary as the dishes from
which you eat.
SILK-TONE "The Beautiful" is an oil paint that dries with
a dull finish and combines the soft, rich effect of water
colors with the smooth, sanitary surface of enamel. Spong-
ing removes grease and. ather marks and when a change of
color is desired it may be fecoated like any other paint.
SILK.-TONE; "The Beautiful" has taken the place of wall
paper, calcimine, aiid gloss paints because it is more sani-
tary, more durable, and more beautiful.
Indiana Indestructible Paint G).
864-872 West North Avenue Chicago, Illinois
See that your kitchen be clean and bright,
And your hands be neat and skilled;
For the love of man oft takes its flight
If his stomach be not well filled.
Oatmeal Bread
Four cups water, 1 tablespoon salt, 1 tablespoon lard, 1 cup
molasses. Place on fire and when it begins to boil add 2 cups
rolled oats. Boil about 3 minutes. When cool add 1 cake
yeast dissolved in 1 cup lukewarm water. Add 2 quarts (or
more) of wheat flour. Stir thoroughly, knead, and let rise
over night. Shape into loaves, let rise and bake one and one-
half hours. Mrs. E. E. Hobbs.
Potato Raisin Bread
One yeast cake, ^ cup warm water, lyi cup sweet milk, 2
tablespoons corn syrup, 1^ cups mashed potatoes, 4^ cups
wheat or barley flour, 4 tablespoons shortening, }i cup raisins,
1 teaspoon salt. Dissolve yeast and 1 tablespoon corn syrup
in lukewarm water, add 1 cupful flour and milk, the potatoes,
shortening and corn syrup well creamed. Cover and set in
warm place to raise. When light, add raisins that have been
well floured, and salt. Knead lightly and let rise again until
double its bulk. Mold into loaves and when light, glaze with
egg diluted with water and bake about forty-five minutes.
Agnes Hoyt.
62 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Graham Bread — Two Loaves
Four cups of sour milk, 1 cup of "C" sugar, 2 tablespoons
of melted lard, 3 even teaspoons soda, salt, two cups of wheat
flour, Graham flour to make thick enough to drop from spoon.
Mrs. Phelps.
Baking Powder Whole Wheat Bread
Two cups whole wheat flour, 1 teaspoon salt, 1 tablespoon
sugar, 3 heaping teaspoons baking powder, 1^ cups sweet
milk. Make into loaves, let stand ten minutes. Bake forty-
five minutes in moderate oven. Mrs. James Stott.
Nut Bread
Three cups milk, 2c yeast, 1 teaspoon salt. Add enough
flour to make a soft batter. Let raise for one hour before
adding 1 cup chopped walnuts, 1 cup raisins, ^ cup butter, ^
cup sugar. Add more flour till the mixture is stiff enough
to handle on bread board and knead. Cover and let rise till
it doubles its size. Divide into two parts and shape into loaves
and let rise until it again doubles its bulk. Bake about forty-
five minutes. Hannah Nelson.
English Scones
One pound flour, 1 dessert spoon butter, 1 teaspoon soda, 1
teaspoon cream of tartar, 2 teaspoons sugar, milk to make soft
dough. Rub butter in dry ingredients, add milk, remove to
bread board and knead a little. Roll out about ^ inch thick,
rub flour over and cut with round cutter. Put scones on a
floured oven shelf, brush them over with milk and bake in a
quick oven about ten minutes. Mrs. Joseph Carter. .
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 63
Nut Bread
Two and one-half cups white flour, 2^ level teaspoons bak-
ing powder, ^ cup sugar, ^ teaspoon salt, % cup nuts, 1 tgg
beaten light, and 1 cup milk. Sift together three or four
times baking powder, sugar, flour and salt. Add nuts. Then
add milk to the beaten Qgg and stir the liquid into the dry
ingredients. Bake in a bread pan for 1 hour in a rather slow
oven. Mrs. Tillie Buerger.
Nut Bread
Four cups flour, 4 teaspoons baking powder, 1 tgg, 1 cup
walnut meats, 1 cup sugar, lyi cups milk, ^ teaspoon salt.
Sift dry ingredients together, beat tgg, add sugar and milk.
Add nuts to dry ingredients first. Mix well, let rise in pan
thirty minutes. Bake in moderate oven. Pearl Ludolph.
Steamed Brown Bread
Two cups corn meal, 2 cups rye meal, 1 cup flour, yi cup
molasses, 3 cups sweet milk, 1 teaspoon soda, 1 teaspoon salt.
Put in small cans and place in steamer or kettle. Steam three
hours. Mrs. Holden.
Whole Wheat Nut Bread
Take about 2 cups of sponge made for ordinary bread which
has been previously seasoned with salt, sugar, shortening,
yeast, etc. Add ^ cup walnuts cut fine, then add enough
whole wheat flour to make a stift* loaf. Let rise and bake.
This makes one loaf. This recipe of Mrs. Sings took the first
prize at the whole wheat cooking contest.
Mrs. Bessie Sings.
64 . LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Raisin Bread
Sift 4 cups flour into a basin with 4 teaspoons of baking
powder, add 1 cup raisins, 1 teaspoon salt, ^ cup sugar, 1
teaspoon grated nutmeg, 1 well beaten tgg and 2 cups milk.
Mix well, turn into well-greased bread pan and let rise for
15 minutes. Bake in a moderate oven for one hour.
Mrs. Dindinger.
Quick Brown Bread
Two cups graham flour, 2 cups whole wheat flour, 1^
cups milk, yi cup brown sugar, 1 teaspoon salt, 1^ cups
raisins, 3 teaspoons baking powder, 4 teaspoons melted butter.
Mix dry ingredients. Flour the raisins. Add butter and
milk. Mix quickly. Pour into a well-greased bread pan
and bake in a moderate oven. Clara Kistner.
Nut Bread
One egg, 1 cup light brown sugar, lj4 cups sweet milk, 1
cup ground walnuts, 2 teaspoons cream of tartar, 1 teaspoon
baking soda, 1 teaspoon salt. Add to this 4 cups of flour. Put
in two small bread pans. Let stand twenty minutes in a warm
place and bake in a rather slow oven about one hour.
Lillian 'A. Scmidt.
Currant Bread
Dissolve 1 cake of yeast in warm water, 1^ cups sugar,
\y2 cups currants, ^ cup lard and butter, 1 teaspoon salt, 1
teaspoon cinnamon, flour to stiffen as for bread. Let rise until
light, then put in pan to rise for half hour. Bake one hour.
B. Rietz.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 65
White Bread
Boil 4 small potatoes. Drain, add about 2 tablespoons of
butter or shortening and mash or beat to a cream. Add a
quart of warm water, sift 2 quarts of flour in a large bowl,
ridge flour on the side of the bow4 leaving a good pint of flour
in center. Add a handful of salt, then add potatoes, butter
and warm water that has been mixed together. . Mix a cake of
yeast in a little warm water and add to sponge. Beat sponge
a little. Cover and let rise for two hours or until light. Add
3 teaspoons sugar. Add a good quart of flour or enough so
dough does not stick to fingers. Knead for about fifteen
minutes. Set to rise again until twice its size. Form into
loaves and rise again. Bake thirty to thirty-five minutes.
Lillie Trodson, Worthy Matron.
Raisin Bread
One cup raisins, ^ yeast cake dissolved in % cup water,
^ cup sugar, coffee cup water, 1 tgg, 1 tablespoon butter, add
flour enough for stiff* dough. Let rise twenty minutes. Bake
in moderate oven. Dora Lund.
Nut Bread
K
One tgg, 1 cup sweet milk, 1 teaspoon salt, ^ cup sugar, i^
cup chopped walnuts, 4 cups flour, 4 teaspoons baking pow-
der. Let rise twenty minutes and bake one-half hour.
Ada Pray.
Graham Bread
One Qgg, butter size of an tgg, ^ cup brown sugar or
molasses, 1 cup sour milk, %. teaspoon baking soda, 1 cup
white flour, 1^ cups graham flour. Double recipe makes
3 loaves. Mrs. Thomas Otley.;
66 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Raymond G. Kimbell Lily M. Hansen Edward H. Olsen
President Cashier Vif:e-President
Keep Your Family Checking
Account With
Kimbell Trust &
Savings Bank
3538 Fullerton Avenue
Organized as Raymond G. Kimbell & Co. 1909
Incorporated 1919
GENERAL
BANKING
n
% on Savings
Checking Accounts Invited
Delicate Rolls
Part 1 : One cup of sweet milk, 2 cups of flour, 1 cake of
yeast. Warm milk, dissolve yeast in J4 cup of water. Mix
together. Let rise two hours.
Part 2 : One cup sweet milk, 3^^ cup lard, ^ cup sugar. Melt
lard, add milk and sugar. Flour to make a paste, beaten whites
of 2 eggs, 1 tablespoon salt. Add all to Part 1. Add enough
flour to mold, not too stiff. Let rise until double its size.
Knead down, roll out and cut with biscuit cutter. Spread
with butter and fold over. Let rise and bake.
Mrs. Bessie Sings.
Potato Biscuit
Three potatoes mashed, 1 cup milk, 1 teaspoon salt and 1
of lard, 1 tablespoon butter and 1 sugar, 2 eggs well beaten,
y2 cake yeast. Have this lukewarm and mix in flour to make
as stiff as bread dough. If wanted for supper mix about 11
a. m. and let rise until 4 p. m. Roll out about 1 inch thick,
cut with biscuit cutter and let rise again. When light, bake
in a hot oven about ten minutes. Serve hot.
Mrs. Anna Schmidt.
Muffins
One tablespoon butter, 2 tablespoons sugar, 1 cup milk, Ij^
cups flour, 1 or 2 eggs and 1 teaspoon Dr. Price's Baking
Powder. Miss Hannah Schmidt.
68 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Muffins
-■■ T\vo cups flour, 1 tablespoon lard, 3 teaspoons Dr. Price's
Baking Powder, pinch of salt, 2 eggs well beaten. Pour eggs
in cup and fill cup with milk. Mrs. Jennie Nachtweih.
Bran Muffins
One egg well beaten, butter size of a walnut melted, 1 cup
sweet milk, cup flour (wheat), 1 cup bran flour, 1 teaspoon
Dr. Price's Baking Powder and a pinch of salt. Makes deli-
cious and light muffins. Mrs. Edith Jensen.
Mother's Swiss Buns
Cream together 1 egg, 2 tablespoons sugar, 1 tablespoon
butter, pinch of salt, 1 cup sweet milk, 1 teaspoon soda, 2
teaspoons cream of tartar, 2 cups (or more) of flour. Mix
to a stiff dough, roll, cut, and bake. Mrs. King.
Corn Bread or Muffins
Cream 1 tablespoon butter and ^ cup of sugar. Add yolks
of 2 eggs, 1 cup of milk, 1 teaspoon salt (scant), 1 cup corn
meal, 1 cup white flour and 2 teaspoons Dr. Price's Baking
Powder. Add the beaten whites of eggs last.
Mrs. Betsy Whitely.
Graham Muffins
Three tablespoons sugar, 1 large tablespoon butter, 1 tgg^
pinch of salt, }i cup milk, 1^ cups graham flour, yi cup white
flour, and 2 teaspoons Dr. Price's Baking Powder.
Mrs. Elizabeth Pool.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 69
Whipped Biscuits
Two large potatoes cooked and mashed, 1 pint potato water,
1 pint milk (scalded), 1 cup butter, y^ ^^P sugar, 1 teaspoon
salt, 3 eggs, cake yeast. Mix together and add flour to make
a soft sponge. When light add flour and mix the same as
bread and let rise. Then roll into long finger rolls and let
rise twice their size and bake. Olive Norwood, Past Matron.
Three Day Biscuits
One-half yeast cake, ^ pint warm water, ^ tablespoon
sugar, y2 teaspoon salt, flour to make stiff batter. Let rise
till morning. Boil Yz pint milk and melt Yz cup lard in milk.
Let cool, add yeast batter, 1 ^gg and ^ cup sugar. Stir until
hard to handle, then knead eight minutes. This dough will
keep three days in a cool place. Make biscuits as one wants
them. Mrs. C. A. Anderson.
Potato Flour Muffins
Four eggs, pinch of salt, ^4 cup white potato flour, 1 tea-
spoon baking powder, 2 tablespoons ice water, 1 tablespoon
sugar. Method : Beat w^hites of eggs very stiff and dry. Add
salt and sugar to beaten yolks and fold into whites. Sift flour
and baking powder twice and thoroughly beat into ^gg mix-
ture. Add ice water last. Bake in a moderate oven from
fifteen to twenty minutes. Miss Edgar.
Soft Ginger Bread
One-half cup butter or lard, ^ cup sugar, 1 cup molasses,
1 teaspoon of ginger, 1 teaspoon cinnamon, 1 teaspoon cloves,
1 teaspoon soda in a cup of boiling water, 2^^ cups flour. Add
2 eggs well beaten last before baking. A Friend.
70 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Delicious Quick Rolls
One-half pint warm milk, 1 tablespoon butter, 1 tablespoon
lard, 1 tablespoon sugar, 1 egg well beaten, 1 cake compressed
yeast, ^ teaspoon salt, flour, 3^ cup lukewarm water. Heat
milk until it steams, then add sugar, butter and lard. Dis-
solve yeast cake in the water. When the milk is cooled suffi-
ciently, add the yeast and tgg. Beat the mixture well. Stir
in sufficient flour to make a dough which can be rolled out,
add the salt and beat again. Cover and put in a warm place
for two or three hours, until it has risen and is very light.
Roll out and cut with a small biscuit cutter. Butter the tops
and lay one on top of another. Let stand in a warm place
for another hour, and bake in a quick oven for fifteen or
twenty minutes. Mrs. Mary Hollison, Ben Hur Chapter.
Ginger Bread
One-half cup New Orleans molasses, yi cup sugar, I/3 cup
milk, % cup butter, 1 egg, y^ teaspoon of soda dissolved in
the molasses, 1 teaspoon ginger, 1 scant teaspoon salt, 2 cups
flour. Beat all together thoroughly, bake in flat pan and cut
with heated knife. Clara Kistner.
Ginger Bread
One cup molasses, ^ cup brown sugar, 1 cup sour milk,
}i cup lard, 3 eggs, 1 tablespoon soda (scant), allspice and
ginger to taste, 2 cups flour. Mrs. Elizabeth Cramer.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 71
PRINTING
Pu blications
Catalogues
Com mercial
Book Work
ED J. NICKERSON
Phone Wabash 6429
54-2 So. Dearborn Street
Chicago
72 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Established 20 Years Always Reliable
Telephone Armitage 2929
Louis P. Mann
Cloaks and
Suits
LATEST STYLES OF DRESSES
!#/
1258 Milwaukee Avenue
Near Ashland Avenue
Coffee Cakes
Quick Coffee Cake
One-half cup butter and a little lard, 1 cup sugar, 2 eggs,
lj4 cups milk, % cup raisins, 3 cups flour, 2 teaspoons baking
powder, vanilla or nutmeg for flavoring.
Heaping tablespoon butter, ^ cup sugar, % cup flour, 1
teaspoon cinnamon. Work between fingers and sprinkle oven
top of cakes. This will make two coffee cakes.
Miss Emma Boettcher.
Coffee Cake
Two cups flour, y^ teaspoon salt, 4 tablespoons sugar, 2
tablespoons baking powder, 2 tablespoons melted butter, y^
cup milk (a good half), and 1 tgg. Bake 35 minutes.
Mrs. J. W. Thomas.
Coffee Cake With Baking Powder
Three cups flour, j^ teaspoon salt, 3 tablespoons sugar, 2^
teaspoons baking powder, 2 tablespoons butter or lard, 2 eggs,
% cup of milk. Mix all ingredients together. Bake in a mod-
erate oven. Mrs. S. Schmidt.
Coffee Cake
Two cups flour, 1 cup sugar, 1 tablespoon butter. Mix in-
gredients like you would make pie crust. Take % cup of this
mixture for top of cake. Add to mixture above: 1 egg, 2 tea-
spoons baking powder, ^. cup milk. Bake 15 or 20 minutes
in quick oven. Mrs. Ida Hawkins.
74 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Blitz Kucken
One tablespoon butter, 1 cup sugar, 1 egg, 1 cup milk, 1
heaping cup flour, 1 teaspoon baking powder. Mix well.
Pour in pan and sprinkle with sugar and cinnamon on top.
Nuts may be added. Bake in a moderate oven fifteen min-
utes. Mrs. Tillie Buerger.
Coffee Cake
One cup sugar, 1 tablespoon butter, 1 egg^ 1 cup milk, 21/^
cups flour, 2 teaspoons baking powder, salt. Cover with sugar
and cinnamon. Bake in a slow oven. Florence Larsen.
Quick Coffee Cake
One piece of butter size of a large egg, ^ cup sugar, 2 eggs
(drop in one at a time), J4 cup milk, lj4 cups of sifted flour,
1 teaspoon Dr. Price's Baking Powder sifted in flour. Pour
in pan and sprinkle 3 teaspoons of sugar mixed with yi tea-
spoon of cinnamon over the top of cake. Bake about twelve
to fifteen minutes. Lillie Trodson, Worthy Matron.
Sour Cream CofFee Cake .
Two cups flour, 1 tablespoon Dr. Price's Baking Powder,
1 tablespoon each of lard and butter. Thin with milk so you
can roll easily about yi inch thick. Put in coffee cake pan.
Make a custard of Ij^ cups sweet milk and butter size of
walnut. Thicken with Ij^ tablespoons of cornstarch. After
this has cooked let cool. Add 2 eggs beaten, sugar to taste
and lyz bottles of sour cream. Beat this together well.
Spread a quart can of strained, home made canned cherries
and pour custard over the cherries. Bake in slow oven.
Lillie Trodson, Worthy Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 75
Coffee Cake
Three cups flour (sifted), 1 cup warm milk, 3 tablespoons
sugar, 1 cake yeast dissolved in milk. Make a sponge and set
in warm (not hot) place to rise. Add 1 teaspoon salt, 2 beaten
eggs, 3 tablespoons soft shortening and let rise again. Put
in pans, let rise third time and put bits of butter on top.
Sprinkle with sugar and cinnamon and bake in quick oven.
Mrs. LeGros.
Coffee Cake
Two eggs, U/8 cups sugar, 3 cups flour, 3 level teaspoons
baking powder, 1 cup milk, ^ cup butter, pinch of salt and 1
teaspoon almond extract. Mrs. Jennie Nachtweih.
76 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
An organization with higher
ideals in the coal business. Our
rapid growth has been due to
Honest W^eight
Service
Quality
n
Max Tauber Sons Corp.
Main Office and Rail Yards:
FuUerton and Crawford Avenues
Phone Belmont 480
Pineapple Pie
Stir \y2 cups of sugar, 2 tablespoons of flour, butter size of
an egg together. Add 1 cup of boiling water and cook until
it thickens. When cool add 1 can shredded pineapple and 3
eggs. Bake with an upper crust. Mrs. Rose Thorndike.
Mock Mincemeat
Eight pounds of green tomatoes (chopped), 8 pounds of
apples, 4 pounds of sugar, 3 pounds of seedless raisins, 1 cup
butter and suet (or suet alone), 1 level tablespoon salt, 1 of
ground cloves, 2 of cinnamon, 1 teaspoon allspice, and 1 cup
of vinegar. Let chopped tomatoes stand over night, drain,
add sugar, and cook one and one-half hours. Cook raisins
separately in a little water. Mix all together, boil and can.
Mrs. Anna Nelson.
Green Tomato Mincemeat
One peck green tomatoes chopped fine, retaining the juice, 2
tablespoons salt, 1^ cups of vinegar. Boil together 2 hours
then add 5 pounds 'brown sugar, 1 pound raisins, 1 pound
currants, 1 tablespoon cloves, 1 tablespoon cinnamon. Let
come to a boil and put in jars while hot. Add a bowl 'of
chopped apples when ready to make pies.
Mrs. Wilhelmina Albrecht.
Banana Pie
Make a crust and bake. Slice 3 bananas to fill crust, then
add custard as follows: One cup milk, yolk of 2 eggs, yi cup
sugar, pinch salt, 3 tablespoons flour. Boil until thick enough.
Pour over bananas. Beat whites of eggs until light. Cover
custard and put in oven to brown. Bertha Hofif.
7^ LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Pumpkin Pie
One quart pumpkin, 1 quart milk, 4 eggs, 1 teaspoon ginger,
1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 cup sugar. Enough
for three pies. Ethel Forster.
Lemon Cream Pie
Into a cup of boiling water stir a heaping tablespoon of
cornstarch dissolved in a gill of cold water. Stir until smooth,
take from fire and pour over a tablespoon of butter and a cup
of powdered sugar that has been rubbed to a cream. Mix
thoroughly and set aside until cool. Add the grated rind and
juice of a large lemon and yolk of two eggs beaten light.
Pour the mixture into a pan lined with pastry and bake until
set. . Make a meringue of the whites of the eggs whipped stiff
with two tablespoons of powdered sugar. Spread this thickly
on pie and brown. » Clara Kistner.
Lemon Cream Pie
Filling: One cup w^ater, 1 tablespoon cornstarch, 1 cup
sugar and three lemons. Boil together and add 3 eggs and 1
large teaspoon of butter. Crust: 1 cup flour, 2 tablespoons
lard, 3 tablespoons cold water. Mrs. Elizabeth Thomas.
Pieplant Meringue Pie
One-half pieplant, 1 heaping teaspoon Kingsford corn-
starch, 2 eggs, 1 cup sugar, 1 tablespoon butter, pie shell
(already baked). Mix cornstarch, yolk of eggs and butter.
Stir mixture into boiling pieplant; turn into pie crust. Add
meringue made of whites of eggs and 2 tablespoons sugar.
Brown in oven. Serve cold.
Lillie Trodson, Worthy Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 79
Raisin Pie Filling
One pound seeded raisins, 1 quart water, 1 cup molasses, 1
teaspoon of cloves, cinnamon, and Yi teaspoon of salt, 1 '
heaping tablespoon butter. Boil together until raisins are
plump, then add enough flour to thicken.
Mrs. Thomas Otley.
Butterscotch Pie
One cup brown sugar, 1 cup water. Boil to a syrup. When
cold add 1^4 cups milk, yolk of 1 ^gg, 1 heaping tablespoon
flour, pinch of salt. Cook in double boiler. When cool pour
into baked crust. Whip white of tgg with 2 tablespoons of
sugar. Spread on pie and brown. Ada G. Pray.
Chocolate Pie
One cup of rich milk, 1 cup sugar, 2 tablespoons grated
chocolate, yolks of 3 eggs. Heat chocolate and milk together,
add sugar and eggs beaten to a cream. Flavor with vanilla.
Bake with under crust. Spread with a meringue of the whites
of the eggs. Mrs. Henry Cordes.
Lemon Cream Pie
One and one-half cups water, Xy^ cups sugar, pinch salt, 2
heaping tablespoons cornstarch, 2 eggs, juice and grated rind
of 1 lemon, 2 tablespoons powdered sugar for meringue. Boil
the water and sugar, add the cornstarch moistened with a
little cold water and cook 5 minutes. Then put in the beaten
yolks, lemon juice, rind and salt. Cool slightly and pour into
a previously baked crust. Cover with a meringue made by
beating the whites of the eggs with powdered sugar. Set in
oven till brown. , Mrs. Elizabeth Pool.
80. LOGAN SQUARE CHAPTER, No. 560, O. E. S. *
Raisin Pie
•
One cup seeded raisins, one cup sugar, one cup sour cream
(or milk), yolk of two eggs, ^ cup walnut meats, 1 tablespoon
.vanilla, pinch of salt. Chop raisins and nuts, stir all together,
put in an unbaked crust and bake about twenty minutes.
Whip the whites of eggs with two tablespoons powdered
sugar. Spread on pie and brown. * Bella Bawden.
Mincemeat
Twelve apples chopped, 2 pounds lean beef cooked and
chopped, 1 pound of currants, 1 pound of raisins, 1 pound
of sugar, Yz pound orange peel cut small, 1 nutmeg, 1 tea-
spoon each of allspice and cinnamon, ^ teaspoon cloves,
grated rind and juice of 1 lemon and 1 quart of boiled cider.
Add more cider if too dry. Cook until well heated through.
Mrs. Thomas Otley.
Prune Pie
One-half pound prunes, ^ cup sugar (scant), 1 tablespoon
lemon juice, Yz teaspoon butter, 1 tablespoon flour. Remove
stones from cooked prunes, cut in pieces, and mix with sugar
and lemon juice. Reduce juice to 1^ tablespoons. Place
in crust, dot with butter, sprinkle with flour, and bake with
upper crust in a moderate oven. Jennie Yerger.
Date Pie
J^wo cups milk, % pound dates, 2 eggs, ^ t^poon salt,
few gratings nutmeg. Cook dates with milk twenty minutes
in double boiler. Strain and rub through sieve, then add eggs
and salt. Bake same as custard pie. Mrs. LaMoine.
LOGAN SQUAkE CHAPTER, No. 560, O. E. S. 81
Custard Pie
Beat yolks of 3 eggs to a cream. Stir together 1 tablespoon
of sifted flour and 3 tablespoons of sugar and add to the yolks.
Add a pinch of salt, a teaspoon of vanilla, and a little grated
nutmeg. Add the beaten whites of the eggs, and lastly a pint
of scalded milk (not boiled) which has been cooled. Mix
together and bake in deep pie tin lined with crust. Bake about
half hour. Mary Blohm.
^ Butterscotch Pie
Two cups milk, 1 cup brown sugar, 2 eggs, 2 tablespoons
cornstarch, butter size of a walnut. Beat the yolks of eggs,
add the sugar, cornstarch and butter. Add tb- boiling milk
and cook until thick. Pour into baked crust. Make a meringue
\ of the whites of eggs^and spread on top. LiUie Zoelck.
\
S
Pumpkin Pie
One anck one-half cu()s steamed and strained pumpkin, %
cup brown sugar, 1 teaspoon cinnamon, ^ teaspoon ginger, ^
teaspoon salt, 2 eggs, lj4 cups milk and ^^ cup cream. Mix
ingredients in-order given and bake in one crust.
_ . I Mrs. Laura Shadle.
Apple Pie ' .
Four or five sour apples, % cup sugar, ^ teaspoon grated
nutmeg, I/3 teaspoon salt, 1 teaspoon butter, 1 teaspoon lemon
juice. Line pan with paste. ^ Cut apples and fill pan. Mix
sugar, nutmeg, salt, lemon juice and sprinkle over apples. Dot
with butter. Wet edge of under crust. Cover with upper
crust and bake foity-five minutes in moderate oven.
' •*^•'-^t^^;.. . ^:-' Mrs. Laura Shadle.
^ "^ Cream Pie 1
Bake crust. gFill with whipped cream flavored.
Carrie Yerger^^-^
82 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
THE beautiful women of An-
cient Egypt were well versed
in toilet arts, but they knew
that radiant cleanliness was the
crowning art of all.
They chose Palm and Olive Oils
their most important toilet re-
quirements.
Modern women, equally fastidious,
also are lavish in the daily use of
these great natural cleansers.
Their combination in famous
Palmolive produces the most popu-
lar toilet soap measured by sales
volume.
Palmolive Soap is sold by dealers
everywhere and supplied by popu-
lar hotels in guest-room size.
THE PALMOLIVE COMPANY
Milwaukee, U. S. A.
CHICAGO BRANCH
190 No. State Street
Puddings
"Your dressing, dancing, gadding, where's the good in?
Sweet lady, tell me, can you make a pudding?"
Brown Betty
Pare and core 1 dozen large juicy apples, chop fine. Butter
a deep pudding dish, place first a layer of chopped apples, some
bits of butter over them, then sprinkle with white sugar and
grate a little nutmeg over it, next a layer of bread crumbs and
chopped walnuts, then a layer of apples and so on until the
dish is full. Finish with a layer of bread crumbs. Bake in
oven until thoroughly cooked. Serve with cream sauce.
A Friend.
Pudding
One tgg, 2 tablespoons cream or milk, 1 cup or less of sugar,
1 teaspoon baking powder, 1 cup chopped walnuts (not too
fine), 1 cup bread crusts cut in pieces. First beat the tgg and
1 teaspoon baking powder, then add the sugar, bread crusts.
When well mixed add nuts, dates and lastly cream. (This
does not raise very much). Bake in a greased and floured
pan in a moderate oven until firm, about thirty-five minutes.
Serve with whipped cream. Mrs. Edith Jensen.
Date Pudding
Three eggs, 1 cup sugar, 3 tablespoons flour, 1 cup chopped
walnuts, 1 cup chopped dates, 1 teaspoon baking powder. Beat
yolks, add sugar, then flour and baking powder. Fold in the
beaten whites of eggs. Add floured dates and nuts. Bake
twenty to thirty minutes in a slow oven. Serve with cream.
Mrs. Victoria Peters.
84 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Rice Pudding
One-half cup raisins, l/;» cup rice, 3 cups milk, 1 cup water,
2 eggs, ^ cup sugar. Put rice in double boiler with water,
cook till water is absorbed, add 2 cups of milk, cook till rice
is tender. To remaining cup of milk add sugar, flavoring,
and well beaten eggs, add to rice and bake until custard is set.
Mrs. Holmes.
Tapioca Cream
Put 1 cup of tapioca in 1 quart of milk in a double boiler
with a little salt; let boil about 15 minutes. Then add the
yolks of 2 eggs and 1 cup of sugar beaten together. Stir well.
Boil 15 minutes, remove from fire, beat in the whites and
flavor. Mrs. Veda Torgerson.
Lemon Pudding
One and one-half cups of water, 1 }4 cups of sugar, 3 table-
spoons cornstarch dissolved in cold water. Pour into boiling
water; cook five minutes. Beat whites of 3 eggs, stir into
the cornstarch, add juice of 2 large lemons. Pour into molds
and serve with soft custard. Mrs. Bert Hutchinson.
Strawberry Jelly
Three pints ripe strawberries, a box of gelatine, 1 pint of
sugar, Yz pint of cold water, 1 pint of boiling water, and the
juice of 1 lemon. Mash the berries in the sugar, let stand 2
hours. Cover the gelatine wath the cold water, soak for
one-half hour, add the boiling water and pour this over the
fruit and sugar, add the lemon juice and strain through a
cloth. Pour into glasses to cool. Top with whipped cream
and strawberries. Mrs. Anna Shaberg, Past Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 85
Date Pudding
One cup sugar, 2 eggs, 1 cup dates, 1 cup walnuts, 3 level
tkblespoons flour, 2 tablespoons water, 1 teaspoon Dr. Price's
Baking Powder, pinch of salt. Beat yolks of eggs well, add
sugar, then beaten whites, adding nuts, dates, water, flour,
salt and baking powder last. Do not stir more than neces-
sary. Bake twenty minutes. Serve with whipped cream.
Mrs. Barbara Eckstedt.
Suet Pudding
One cup chopped suet, 1 cup New Orleans molasses, 1 Qgg,
1 cup boiling w^ater poured over suet, 1 cup raisins, 2 teaspoons
baking powder. Put ^ teaspoon soda in the molasses ; 3 cups
flour". Steam three hours. Mrs. Phelps.
Chocolate Pudding
Boil 4 oz. of chocolate in 1 quart sweet milk. When quite
dissolved, pour over 1 pint bread crumbs and let stand for 1
-hour. Mash bread until it becomes smooth. Add 4 well-
beaten eggs, yi cup butter, 2 cups sugar, a little grated nut-
meg, 1 cup raisins, 1 cup currants. Steam 1 hour.
: Mrs. Phelps.
Christmas Pudding
Sift and mix with lyi pounds of flour 3 teaspoons baking
powder. Chop fine 1 pound suet and mix with it 10 well-
beaten eggs, 1 teacup of milk, }^ pound sugar, 1 pound of
raisins (seeded and chopped), 1 pound currants, 1 teaspoon
each" of cinnamon, allspice and ground cloves, the grated rind
and juice of a lemon and 2 ounces of chopped citron. Boil
five hours. ' Mrs. Elizabeth Cordes.
86 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Prune Pudding
One pound cooked prunes (chopped fine), whites of 4 eggs
beaten stiff, 1 cup powdered sugar. Put sugar with eggs, add
prunes and a few nuts. Do not bake. Serve with whipped
cream. Mrs. D. Dindinger.
Snow Balls
One-half cup butter, 1 cup sugar, ^ cup milk, 2^ cups flour,
whites of 4 eggs, 3^4 level teaspoons baking powder. Cream
butter and sugar, add milk, then flour sifted with baking pow-
der, whites of eggs last. Steam in individual cups (not too
full) for 35 minutes. Serve with mashed strawberries and
cream. Mrs. Bessie Sings.
Date Custard
Ten cents worth almond macaroons, 10c worth of dates.
Crush macaroons. Cut up dates. Put in buttered baking dish.
Cover with the following mixture: Beat 2 eggs, 2 cups milk,
J4 cup sugar, 2 tablespoons cornstarch. Flavor with vanilla
and bake until set. Mrs. Marion Krueger.
Bread Pudding
Two cups stale bread crumbs, 2 tablespoons butter, 1 cup
hot water, 1 cup raisins in J4 cup flour, 1 cup molasses, 1
egg beaten well, 1 cup flour, ^ teaspoon cinnamon, ^ tea-
spoon cloves, J4 teaspoon salt, 1 teaspoon soda sifted with
flour. Mix bread crumbs, molasses and raisins with % cup of
flour then the eggs well beaten. Melt the butter in the hot
water and add. Sift the spices, salt, soda with flour and beat
thoroughly. Steam one hour and serve hot. Steam with low
gas. Mrs. Marie Wilhelmy.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 87
Date Pudding
Three tablespoons flour, 3 eggs, 1 very scant cup of sugar,
1 pound of dates cut up fine, 1 cup of nut meats cut fine, 1 tea-
spoon Dr. Price's Baking Powder, 1 teaspoon vanilla. Mix
beaten yolks and sugar, add sifted flour, dates, nuts, * then
baking powder, whites of eggs beaten very stiff last. Bake
one-half hour or more in a slow oven. Serve cold with
whipped cream. Franc Watson.
Prune Pudding
One cup chopped pork, 1 cup chopped raisins, 1 cup molasses,
2 cups sweet milk, 1 teaspoon soda, 4 cups flour. Steam 4
hours. Serve with sugar and cream. Mrs. Rose Thorndike.
Suet Pudding
Two-thirds cup chopped suet, 1 cup sugar, 1 egg (beaten), 1
teaspoon cinnamon, 2 teaspoons baking powder mixed with the
flour, ^ cup cold water, 1 cup raisins chopped, 2 cups flour,
pinch salt. Mix in order given. Steam 2 hours. Good and
ine:??pensive. Mrs. Bessie Sings.
A Delicious Pudding
One quart of milk, 3 eggs, 1 cup sugar, 2 tablespoons corn-
starch, 1 teaspoon vanilla extract and a pinch of salt. Sep-
arate the eggs, beat the yolks, add the milk, sugar and corn-
starch which has been wet with 2 tablespoons cold water. Boil
for a minute, stirring constantly. Take from the fire, add the
vanilla and salt. Beat the whites of the eggs to a stiff froth,
beat 3 teaspoons of sugar into them and fold in the hot mix-
ture. Serve very cold with plain or whipped cream.
Mrs. D. Dindinger.
B8
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
"A Treat Indeed"
1901-192S Webster Avenue
Phones Armitage 2747-8
A few places around Logan Square where they serve
CHAPELL'S
Quality Ice Cream
John Levy, Druggist
Graves* Nut Shop
Stine's Drug Store
Jacobs' Drug Store
Huebner's Drug Store
Special Ice Cream and Ices for Social Gather-
ings, Weddings, Receptions, Etc. deliv-
ered to your door
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 89
Prune Pudding
One-half cup butter, 1 cup sugar, 2 eggs (beaten), 1 cup
cooked prunes (chopped), Yz cup sweet milk, Yz cup sour
milk with 1 teaspoon soda (scant), 2 cups flour with 1 tea-
spoon baking powder, 1 cup chopped nuts. Bake in muffin tins
and serve with whipped cream. Mrs. Laura Swanson. '
Cocoa Pudding
1 tablespoon Bunte's cocoa, 1 tablespoon flour, 1 cup sugar,
1 pint milk, 1 ^gg, butter size of walnut. Mix flour, cocoa,
and sugar, then add milk. After it has boiled about twenty
minutes add butter and beaten t-gg. Serve with cream.
Mrs. Victoria Peters.
A
\ Spice Pudding
One cup brown sugar, 1 cup butter, L egg, l;cup milk, 3
•cups flour, 1 teaspoon soda, 1 teaspoon cinnarnoti, .1 teaspoon
cloves, Yi teaspoon allspice, pinch of salt. Add nuts or raisins.
Mix dry ingredients together, then add milk.- Steam 3 hours.
Mr^.; Harriet Huehl.
Lemon Pudding
Juice and grated rind of 1 lemon, 2 ^gg, 1 cup sugar, -l
cup cold water, 6 tablespoons cornstarch, 4 tablespoons
powdered sugar, 3 cups boiling water, 1 tablespoon mar-
garine. Mix lemon juice and grated rind, tgg yolks, sugar,
cornstarch and cold water. Have ready Mri the double boiler
the boiling w^ater, into which stir this mixture, and cook until
thick and free from any raw taste. Turn out into glass bowl,
and when cold, frost with a meringue made of the whites
of the eggs beaten stiff with powdered sugar.
Euphemia M. Hocker.
90 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Totally
DtfferentI
The
Bountiful
Breakfast
What 23 Children Said
THIS test was made in Denver , Colorado.
Twenty-three children sat around the
table. Four dishes of steaming rolled oats
In front of each, — one of Purity, the
other three of different brands.
The children were asked to point out the
dish which tasted best. By means of secret
markings on the various dishes, — the count
showed that 19 of the 23 chose Purity.
Purity turns the good old breakfast cereal into
a brand new delight. Mothers, make this test
yourselves. Let the fresh, unspoiled tastes of
your children decide which is the best rolled
oats.
•
Purity Oats Co.
Keokuk and Davenport, Iowa
DESSHRTS
^fRfe /Tn>A "^ ybk g^
lMm!iLfMJn Jim <i^^
Orange Triffle
One-half package gelatine soaked in ^ cup of cold water
twenty minutes or until soft. Then add 1 cup boiling water,
add juice of 5 or 6 oranges, the grated rind of one, the juice
of J/2 lemon. Then strain. Beat 3 yolks of eggs, cook until
it begins to thicken and add 1 cup sugar. Pour into first part.
Set on ice until thick. Add 1 pint of whipped cream. Line
mould with sections of oranges or cake.
Lillie Trodson, Worthy Matron.
Maple Moss
Six yolks of eggs beaten very light, 1 ^ cups maple syrup,
1 pint of whipping cream. Add maple syrup to yolks and
beat one minute. Cook in double boiler until thick. Then add
whipping cream and freeze. Lillie Trodson, Worthy Matron.
Quick Carmel Pudding
Two cups water, 2 cups brown sugar, 2 tablespoons corn-
starch, butter size of a walnut, 1 teaspoon vanilla. Boil sugar,
butter and water together for five minutes. Thicken with
dissolved cornstarch, add flavoring and pour in mould. Serve
with either plain or whipped cream.
Gertrude BergsHen, Past Matron.
92 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
V
Carrot Pudding
One cup carrots (grated), 1 cup brown sugar, 1 cup butter
(scant), 1 €Up flour, 1 lemon (grated) and juice, 1 teaspoon
soda, 'mace and cinnariion, 1 cup grated potatoes. Cream
butter and sugar together. Add carrots, potatoes and lemons.
Then add soda, dissolved in a little warm water.. Add flour,
spices and about a handful of raisins and steam three hours.
Sauce
Beat 2 eggs until light, add 1 cup sugar and beat to a cream.
Flavor with vanilla. Add 1 cup of whipped cream.
Lillie Trodson, Worthy Matron.
' Chocolate Ice Cream
One quart cream, 1 pint milk, ^ pound sugar, 2 eggs, 5
tablespoons grated chocolate. Scald milk and add sugar and
eggs beaten together and the chocolate rubbed srhooth ' in a
little riiilk. Beat well and stir over a fire till it thickens. When
cool add cream and freeze. Mrs. Sophia Bankson.
Fruit Sherbert
Boil 4 cups of water and 2 cups of sugar till sugar is dis-
solved. Mix together 1 pint can of pineapple, juice of 3
oranges' and 3 lemons, 3 or 4 bananas cut fine, and add to
cooled water and sugar. Beat whites of 2 eggs stifif and stir
in last. Freeze. This makes two quarts. Mrs. Chas. Kurth.
Ice Cream
Two quarts of cream, 4 eggs, except whites of two, which
are to be well beaten and added last. Two teaspoons vanilla,
1 cup sugar, 1 teaspoon cornstarch dissolved in milk; a pinch
of salt. "Freeze. - ' ' - < . Lillian Yerger.
LOGAN SQUARE CHAPTER, No. 560, O. E. S, 93
Caramel Custard
One cup light brown sugar, 1 pint milk, 1 heaping table-
spoon cornstarch, 1 tgg, 1 teaspoon vanilla, ^2 cup shelled
and chopped nuts. Put milk in double boiler and scald. Melt
sugaf^ver fire, stirring constantly, then add to hot milk,
^^^hen thoroughly dissolved, add the cornstarch, dissolved in a
little cold milk or water. Add beaten eggs and nuts and lastly
the vanilla. Serve very cold with whipped cream.
Lillie Trodson, Worthy Matron.
Orange Ice '
Make a syrup of 1 quart of water and 1 pint of sugar.
Boil 15 minutes and add 1 pint orange juice," ^ pint lemon
juice, grated rind of orange and 1 lemon. Freeze. Will serve
12 people. Mrs. Alice Morey.
Apricot Whip
Stew 1 cup of dried apricots until soft, rub through a col-
ander, add 1 bottle of cream (whipped), and sugar to taste.
Whip again and serve. Mrs. Eunice Ferren.
Fruit Cocktail
Remove pulp from grape fruit, and mix with shredded pine-
apple, bananas cut in slices and quartered, strawberries cut in
halves, using half as much pineapple and bananas as grape
fruit and allowing 4 strawberries to each served. There
should be 2 cups of fruit. Pour over a dressing made of !/;»
cup Sherry wine, 3 tablespoons apricot brandy, ^ cup sugar,
and; a pinch of salt. Chill thoroughly. Serve in cocktail
glasses^ garnished, with candied cherries. Lillian Yerger.
94 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Pineapple Dessert
White of 1 egg beaten stiff, add 1 cup powdered sugar, 1
bottle whipped cream, 1 pint can grated pineapple. Put in a
can tightly covered, pack with rock salt and ice and let stand
to freeze for 4 hours. Boil juice of pineapple with a big ^
cup of sugar to a syrup. When cold, serve over dessert.
Mrs. Thomas Otley,
Fruit Dessert
One envelope of Knox gelatine, 1 pound of dried apricots,
1 quart of water. Soak gelatine in ^ cup of water, boil apri-
cots until soft, add enough sugar to sweeten, put through a
coarse strainer, add gelatine, stir well until dissolved. When
cool, add sliced bananas and serve with whipped cream.
Helen Samlow.
Trilby Cream
One box of marshmallows, 1 can of pineapple, yi pint
cream, chopped walnuts. Cut marshmallows in four parts and
let soak three hours in half of the cream. Cut pineapple and
let drain. Beat cream and marshmallows, then add nuts and
pineapple. Set in sherbet glasses. Whip remaining cream
and place on top with cherries. Mrs. Elizabeth Pool.
Bavarian Cream
Beat to a cream yolks of 4 eggs, ^ cup of sugar, pinch
of salt. Add 1 pint milk and boil to a custard in a double
boiler. Pour this over % package of gelatine which has
been soaked in sherry wine or vanilla and water as desired.
Just before it sets, add from 1 to 2 bottles of whipped cream,
according to quantity desired. Mrs. Geo. Fristoe.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 95
Ice-Box Cake
One and one-half dozen lady fingers, 8 ounces of chocolate,
2 tablespoons hot water, 4 eggs, ^^ pint whipping cream. Line
pan with oiled paper to lift cake out of pan. Split lady fin-
gers, melt chocolate over hot water, mix the hot water with
it, add yolks unbeaten one at a time, then add beaten whites.
Lay in layers of lady fingers and mixture. When cold, cut
like brick ice cream and serve with cream.
Mrs. Ermime Ball.
Farina Tort
Beat the yolks of 6 eggs one-half hour. Then add Ij^
cups of powdered sugar, J4 pounds chopped walnuts, 1^ cups
of farina, Yi teaspoon of Dr. Price's Baking Powder and the
beaten whites of 5 eggs. Bake in 2 deep pans, split cakes and
put whipped cream between and on top.
Mrs. L. A. Pegelow.
Marshmallow Cream
One bottle whipping cream, 1 box marshmallows, 1 table-
spoon of sugar. Cut marshmallows in pieces, whip into the
cream, and add 1 cup of nuts. Serves 5 people.
- Mrs. Bert Hutchinson.
Pineapple Whip
One-half cup of tapioca or rice, 1 pint of shredded pine-
apple, whites of 2 eggs, J^ teaspoon vanilla. Drain the juice
from the pineapple. If not 2 cups, add water to make 2 cups.
Cook rice in pineapple juice one hour (use double boiler),
then add the pineapple and cook for two minutes. Take from
fire and add the beaten whites of eggs and vanilla.
Mrs. Martha Donovan, Past Matron.
96 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Maple Cream
Three-quarter tablespoon gelatine, yolks of 2 eggs, 3 table-
spoons cold water, Yz cup maple syrup, ^4 cup walnuts, 1 cup
whipping cream. Soften gelatine in cold water and dissolve
over hot water. Beat the yolks of eggs and add heated
syrup. Cook in double boiler until thick, add gelatine and
strain. Add chopped nuts, cool, fold in whipped cream and
set aside until firm. Miss Pearl Ludolph.
Apricot Sponge
One-half pound evaporated apricots, juice of 1 lemon, 1^4
cups sugar, ^ ounce of gelatine, whites of 4 eggs. Soak
apricots for several hours, then cook until tender. Pour ^
cup of cold water over the gelatine and let soak one-half hour.
Drain the apricots, save the liquid, and press the fruit through
a sieve. Add enough liquid to pulp to make 2 cups. Stir
the gelatine and sugar together over hot water until dissolved,
add it to pulp and stand in a cool place, stir occasionally until
somewhat stiffened. Beat whites of eggs and add, also the
lemon juice; beat entire mixture until foamy and stiff enough
to retain its shape. Turn into a mould and place on ice for
several hours. Serve with whipped cream.
Mrs. Carrie F. Olsen.
Maple Dessert
One teaspoon gelatine, j^ cup maple syrup, yolks of 2 eggs
(beaten), ^ pint of whipped cream, whites of 2 eggs. Melt
gelatine in about 2 tablespoons of boiling water, add maple
syrup and beaten ^g% yolks, cook slowly three minutes and
while cooking beat cream and whites of eggs. Add to cooled
mixture and beat. Add nuts if desired, set aside to stiffen.
Molds perfectly. Serve with whipped cream.
Mrs. Agnes M. Johansen.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 97
Date Torte
Five yolks of eggs, ^ pound powdered sugar, 1 cup chopped
dates, y2 pounds walnuts (chopped), 5 large tablespoons grated
white bread crumbs, 2 teaspoons Dr. Price's Baking Powder
^^^^ifted in crumbs. Beat eggs separately, yolks and whites.
Add whites folded in last. Bake in a moderate oven. Serve
with whipped cream. Bake the day before serving.
Mrs. Grace Bradway.
Date Torte
One package dates, ^ cup walnuts (chopped), 2 eggs, ^
cup sugar, 2 tablespoons flour, 1 teaspoon baking powder.
Beat ^gg'^ thoroughly, add sugar and beat. Add chopped and
stoned walnuts, dates, and lastly flour and baking powder
sifted together. Bake slowly in greased shallow tin and serve
cold with whipped cream.
Gertrude Bergslien, Past Matron.
C'-'
98
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
DUTCH
PROCESS
COCOA
For All Purposes
BUNTE'S COCOA takes the place of choco-
late. Chocolate has to be grated, BUNTE'S
COCOA comes ready for use. It dissolves in-
stantly. Cook with'^BUNTE'S, bake with it,
drink it yourself and give it to the children
every day.
BAKE A BUNTE COCOA CAKE
1 Egg
lYz Cups Flour
^ Teaspoon Soda
^ Teaspoon Baking
Powder
2 Tablespoons Bunte
Cocoa
1/3 Cup Melted Butter
1 Teaspoon Vanilla
1 Cup Sugar
1 Cup Sour Milk
I
Beat ^g^ until light. Gradually add sugar,
then add melted shortening (butter) and sour
milk in which the soda has been dissolved.
Sift flour, cocoa and baking powder. Add
vanilla, pour into three small layer cake pans
and bake in moderate oven about 25 minutes.
Never use chocolate — use BUNTE COCOA
instead.
BUNTE BROTHERS
CHICAGO
Makers of the famous BUNTE CANDIES and COUGH DROPS
My mission in life is a sweet one, I claim,
For the children's eyes brighten at hearing my name.
Turkish Candy
Two pounds of sugar, 1 pound of glucose, ^^ pound almonds
(or nuts of any kind) chopped, ^ cup water, whites of two
eggs beaten, teaspoon vanilla. Boil sugar, glucose and water
together until brittle when dropped in cold water, remove
from fire and add slow^ly the w^hites of eggs, nuts and vanilla.
Stir until very thick and white. Pour into mold and when
cold cut in slices. Lottie Holmes.
Sea Foam
Three cups sugar, J^ cup syrup, % cup water, whites of
2 eggs, 1 cup nut meats, Yz teaspoon salt. Boil sugar, syrup,
and w^ater until it forms a soft ball when tested in cold water.
Add the salt to the whites of eggs and beat until stiff, then
pour the cooked mixture gradually on the beaten whites. Beat
until it is almost stiff enough to hold its shape then drop by
teaspoon on buttered pan about Yx inch apart.
Miss Grace Pearson.
Cracker Jack
One cup molasses, 2 cups sugar, 1 tablespoon butter, 2
tablespoons vinegar. Boil until it cracks in cold water. Then
take from fire, add ^ teaspoon baking soda. Beat briskly
and pour over popcorn and chopped peanuts, or over pop-
corn alone. Lillie Trodson, Worthy Matron.
100 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Lemon Drops
One cup sugar, ^ cup glucose or white Karo syrup, ^ cup
water, ^ teaspoon tartaric acid, ^ teaspoon lemon extract,
few drops of coloring. Boil sugar, glucose, and water until
it breaks like glass in cold water. Pour on an oiled plate and
sprinkle immediately with tartaric acid, extract and coloring.
Stir rapidly. Pour on a well oiled tin and press with hands.
Mark in squares. Margaret L. de.Flon.
Cream Candy
Two cups granulated sugar, 2 tablespoons cider vinegar, 2
tablespoons hot water, butter size of walnut. Stir until sugar
is dissolved, then boil, without stirring, until it hardens in
cold water. Pour in a buttered pan, pour a tablespoon of
vanilla over the candy and when cool enough pull until white.
Mrs. A. E. Arnold.
Sugarless Sweets
One cup stoned dates, one cup raisins, one cup nut meats,
pinch of salt. Run through food chopper, form into balls.
Dip in cocoanut or melted chocolate. If too dry moisten with
a little vanilla. Emma Boettcher.
Marshmallow Fudge
Two cups granulated sugar, 1 cup milk or cream, 2 table-
spoons Bunte's cocoa melted in a little of the milk. Boil
until it forms a soft ball when dropped in cold water. Re-
move from fire and beat in Yz pound of marshmallows until
dissolved. Add Y\ cup nut-meats and small package of cocoa-
nut. Pour on buttered plate and cut in squares.
Emma Schuster.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 101
Peanut Brittle
One cup granulated sugar, ^ cup shelled peanuts. Place
peanuts on greased tin, one thickness only. Melt sugar in
"skillet, stirring constantly until amber color. Pour over pea-
nuts beginning from outside. Margaret L. de Flon.
Opera Caramels
Two cups of sugar, J4 cup milk or cream, one teaspoon
butter, 1 teaspoon vanilla, ^ cup glucose improves this im-
mensely. Boil sugar, glucose, and milk until it forms soft
ball when dropped in cold water. Stir constantly. Remove
from fire, add butter and vanilla. Set in a pan of cold water,
gently remove from bottom of pan, beat well and as it starts
to turn to sugar, add a little water and beat or knead with
hands. Pour in a greased tin and cut in squares.
. Margaret L. de Flon.
Browm Sugar Fudge
Three cups brown sugar boiled with 1 cup of milk or cream
until a soft ball is formed in cold water; add butter size of
walnut and 1 cup of chopped nuts. Flavor to taste. Take
from fire, beat and pour on buttered plate. Cut in squares.
Mary Bradley.
Cocoanut Cream Candy
Two cups granulated sugar, % cup milk, 1 teaspoon butter.
Boil together until mixture forms a soft ball in cold water.
Remove from fire and allow to cool. When cold beat until
creamy and add ^ cup of dried cocoanut and Yz teaspoon of
vanilla. Pour into a buttered pan and cut into squares.
Rose Zoelck.
102 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Chocolate Fudge
Three cups granulated sugar, 2 squares Baker's bitter choco-
late, lj4 cups milk. Boil sugar and milk slowly, add chocolate
when it begins to boil. Boil until it forms a soft ball when
tested in cold water, add piece of butter and turn on marble
slab until it crumbs, then knead with hands and lay on oiled
paper. Pearl Ludolph.
Sweets for Kiddies
One cup raisins, 1 cup dates, 1 cup figs, 1 cup prunes, 1
cup nut-meats. Put nuts through food chopper first, and then
pass all through chopper twice. Press into small cakes and
wrap in oiled paper. Mrs. H. H. Whiteley.
Maple Creams
One and one-half cups maple syrup, 2 tablespoons glucose.
Boil until it forms a soft ball. Beat until creamy, add nuts.
Form into loaf and slice before cold. Margaret de Flon.
Fig Fudge
One cup milk, 2 cups sugar, 1 tablespoon butter. Boil until
it forms a soft ball. Let cool. Chop figs fine, add and beat.
Margaret de Flon.
Apple Taffy
Three cups brown sugar, ^ cup water, 2 tablespoons butter,
pinch of salt, yi teaspoon soda. Boil until hard in water.
Laura Swanson.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 103
Cocoa Marshmallow Fudge
Two cups sugar, 1 cup milk, 2 tablespoons syrup, butter
size of walnut, two tablespoons of Bunte's cocoa. Boil until
it forms a soft ball when dropped into cold water. Add thirty
marshmallows (cut up) just before taking from fire. Beat
well, pour in buttered tins and cut in squares. The syrup
need not be added but it gives a creamy smoothness to it.
Lizzie Hutchinson. -.
Chocolate Loaf Candy
Four cups granulated sugar, 1 heaping tablespoon butter,
1^ cups sweet cream, 1 ounce of chocolate (dissolved in -a
little warm water), 1 tablespoon glucose (can be omitted).
Place over fire and stir until it begins to boil. Do not 3:tir
after it boils. Cook until it forms a soft ball when dropped in
cold water. Pour on buttered platter to cool. Do not scrape
kettle. When cool work into heap with wooden spoon <^r
paddle, add 1 tablespoon vanilla, stir until the whole m£ss
grains. Cover with damp cloth and let set one-half hour, thtb
with the hands work it until soft and smooth,; add lyi cilj^s
nut meats, shape into loaf and slice. . Mrs. F. E,: Cooley> (
Allegrette
H
Two cups granulated sugar, yi cup milk, about ^ cate
Baker's bitter chocolate. Cook sugar and milk together
slowly until it forms a soft ball in cold water. Then b6at
until hard enough to roll in balls about the size of a hickoi^
nut. Place these on a buttered platter and let cool. Stea6i
chocolate over teakettle until soft. Use small fork for dipping
fondant in chocolate. Then place each one on oiled papef.
Lhjpp y2 walnut on top of each candy before chocolate -dries.
104 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Every Woman
Knows
—that Dr. Price's Cream Baking
Powder makes delicious, appetizing
food — unquestionably wholesome.
Some women, however, do not
know that food made with cheaper
baking powders, containing alum and
phosphate compounds, is often in-
ferior in taste and texture; — many
of the highest food authorities have
declared alum baking powders to be
unwhole;3ome and injurious.
The safe and sure way is to use
Dr. PRICE'S
CREAM
Baking Powder
Made from Cream of Tartar
derived from grapes
Contains No Alum —
Leaves No Bitter Taste
Cake is to the appetite what mirth is to the melancholy.
Spice Cake
One cup sugar, 1 tablespoon butter, 3 eggs, 1 cup milk, 2
cups flour, 2 teaspoons baking powder, 1 teaspoon cloves, 1
teaspoon cinnamon, 1 teaspoon allspice. Use method for
ordinary cake. Elizabeth Pool.
Orange Torte
Two cups sugar, 5 eggs, save white of one for frosting,
1 orange rind and juice, J4 cup cold water, Ij^ teaspoons
baking powder, 2 cups flour. Bake forty-five minutes.
Frosting — White of 1 egg, 6 tablespoons pulverized sugar,
rind and juice of 1 orange. Barbara Eckstedt.
Blitz Kuchen
No. 1 — One-half cup sugar, ^ cup butter, 4 eggs (yolks),
4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder.
No. 2 — Four eggs (whites) beaten stiff, 1 cup sugar, va-
nilla. Mix batter No. 1 in order given, put in two cake tins,
and spread No. 2 (white) over each, then sprinkle chopped
nuts over this and bake in a moderate oven.
Filling — One and one-half cups water, 2 teaspoons corn-
starch, 1 egg, }i cup sugar, little vanilla. Boil the above until
it thickens. Olga Barthel.
106 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Three Minute Cake
One and one-third cups brown sugar, I/3 cup soft butter,
2 eggs, y2 cup milk, U/^ cups flour, 3 level teaspoons baking
powder, 1 package stoned dates, ^ cup chopped waliluts. Put
all together in a bowl and beat three minutes. Bake in a"
loaf. Mrs. Ida Haussen, Past Matron.
Affinity Cake
One-third cup of butter, 1 cup of light brown-sugar, 1 cup
of milk, 2 cups of flour, 2 teaspoons of baking powder, 2
eggs, 1 teaspoon vanilla, 1 cup chopped walnuts. Frosting-
Boil a few minutes 2 cups light brown sugar, 3 tablespoons
water. Beat whites of eggs and then beat syrup and whites
together. Excellent. Mrs. Conrad Giese.
Weary Willie's Cake
Whites of 2 eggs in a cup, add melted butter until cup is
half full, then sweet milk to fill cup. One and one-half cups
of flour, pinch of salt, 2 teaspoons of Dr. Price's baking
powder, 1 cup sugar. Mix liquid and dry ingredients. Add
flavoring. Mrs. Ida Haussen, Past Matron.
Layer Cake With Orange Filling
Yolks of 4 eggs well beaten. Add 4 tablespoons water, 1
cup sugar and keep beating. Then add gradually 1 cup flour
and 1^ tablespoons cornstarch with 1 teaspoon baking pow-
der, and last add the whites of 4 eggs well beaten. Flavor to
suit. Orange Filling — One cup powdered sugar, piece of but-
ter the size of a walnut, ^ orange and about J4 lemon juice.
Stir all together and add more sugar until thick enough to
spread between layers and on top. Julia Paulson.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 107
Christmas Fruit Cake
Two pounds flour browned evenly, 1 pound butter, 2 pounds
raisins, seeded, 1 pound currants, 2 pounds brown sugar, ^i
cup New, Orleans molasses, 10 eggs, ^ pound each of ""figs^
citron, orange and lemon peel chopped fine, 1 package dates, 1;
pound nut meats, 2 small nutmegs, grated, 2 teaspoons each
of cinnamon and allspice, 1 teaspoon ginger, 1 pint sour milk
with 2 small teaspoons soda, 2 teaspoons baking powder4
ghake the fruit with flour before adding it. Bake two hours
)n slow oven. This makes four loaves.
• Mrs. Elizabeth Degen.
'<i.
Chocolate Cake j
i
' - " --^^ • I
Three squares Baker's sweet chocolate, 3 tablespoons sugar ^^
1 tablespoon flour, ^4 ^^^P water, I/3 cup milk. Codk all to-
gether, stirring constantly until smooth and thick. Then put
•it away to cool for remainder of cake as follows : One-quarter*
cup butter, 1 cup granulated sugar, % cup milk, 2 eggs, 2 cupst
Swans Down cake flour, 2 teaspoons Dr. Price's baking pow-
der, ^ teaspoon vanilla. Bake in three layers. Filling— -
Two dn^ one-half cups confectioners' sugar, y^ cup butter,
J4 bottle of cream, 1 tablespoon of vanilla. ;
Lillie Trodson, Worthy Matron.
\ Never Fail Sponge Cake
Yolks of 4 e^gs, beaten ten minutes. Sift 1 cup of sugar;
add gradually to yolks and beat. Four tablespoons boiling
water, pinch of salt, 1 cup flour, sifted five times, 1 teaspoon
vanilla. Beat whites of 4 eggs a little, then add J4 teaspoon-
cream of tarter and beat until dry ; fold whites in last. Bake
in a Van Deusen's cake tin fifty or sixty minutes. Light oven
Svhen ready to place cake in oven and gradually add heat.
Mrs. Lillian Schmidt.
108
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
A Sure Recipe for
GOOD CLOTHES
It has never failed in over 26 years
"Buy Them at a Klee Store*'
KLEE BROS. & CO.
Two Stores:
Milwaukee and Ashland Aves.
Belmont and Lincoln Aves.
We Guarantee All Work First Class
SHERMAN
Button Co.
Cloth Covered Buttons,
Hemstitching, Embroid-
ering and Braiding
TELEPHONE
Belmont4034
3133 Logan Boulevard
CHICAGO
Phone Albany 2704
PUBLIC
Cleaner & Dyer
TAILORING
OF ALL KINDS
2645 North Kedzie Ave.
Near Milwaukee Avenue
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 109
Devils Food Cake
P^rt 1 — One-half cup sugar, J^ cup milk, 1 egg, 2 squares
chocolate. Beat and boil together and let cool. Part 2 — One-
half cup butter, 1 cup sugar, ^^ cup milk, 2 eggs, 1 teaspoon
vanilla, 1 teaspoon baking soda, 1% cups flour. Mix together.
Mrs. Daisy lUingsworth.
Jiffy Strawberry Short Cake
Two cups flour with 2 teaspoons Dr. Price's baking powder
and Yz teaspoon salt. Add 1 cup milk, stir well and spread
over pan with spoon. Bake in a hot oven, then split in two,
spread each side with butter and spread the strawberries which
have been crushed in sugar to taste, between.
Olive Burnett.
Potato Cake
One and one-half cups of sugar, ^ cup butter, 4 eggs, 2
squares of chocolate, 1 cup boiled potatoes mashed, 1 cup
blanched almonds chopped, 1 teaspoon cinnamon and cloves,
l^ cups flour, 2 teaspoons baking powder.
Mrs. Ida Hawkins.
Eggless, Milkless, Butterless Cake
Put into a saucepan the following and boil three minutes:
One cup brown sugar (or granulated), 1 cup water, 1 cup
seeded raisins, I/3 cup lard, ^ teaspoon grated nutmeg, 1 tea-
spoon cinnamon, 1 teaspoon cloves, 3^ teaspoon salt. When
cold stir in one teaspoon soda dissolved in a little warrrt
water, then add 2 cups flour in which J^ teaspoon baking
powder has been sifted. Bake in loaf in slow oven.
Clara Luthardt.
110 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Cocoa Cake
Yolk of 1 tgg. 3 tablespoons Bunte's cocoa, Yz cup water.
Cook until thick. When cool add butter size of an egg. One
cup sugar, yi cup sour milk, 1 teaspoon soda, lyi cups flour,
vanilla flavoring. Mrs. C. A. Anderson. •
Spice Cake
One-half cup butter, 1 cup sugar, 3 eggs, 1 teaspoon cinna-
mon, 1 teaspoon cloves, 1 glass jelly (dark), 1 cup sour milk,
2 cups flour, 1 teaspoon baking soda.
Mrs. Jennie Nachtweih.
Bride's Cake
Cream together 1 cup of butter, 3 cups sugar. Add the
beaten whites of 12 eggs. Sift 3 teaspoons baking powder
w^ith 1 cup of cornstarch. Mix with 3 cups sifted flour, add-
ing gradually, then beat well and bake in buttered tin, lined
with paper. Mrs. W. Mosel, Blue Island, 111.
Graham Cracker Cake
Yolks of 6 eggs and 1 cup sugar, creamed, 10 rolled graham
crackers, 1 tablespoon flour, 1 teaspoon baking powder, 1 tea-
spoon vanilla. Add whites of six eggs last of all. Bake
twenty minutes in slow oven. Mrs. Anna Loehrke.
Sour Milk Cake
One and one-half cups brown sugar, IJ/2 cups sour milk,
3 eggs, 1 teaspoon soda, 2^ cups of flour, 1 teaspoon salt,
3 tablespoons shortening, vanilla, citron and fruit to taste.
Mrs. C. K. Phelps.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. Ill
Ginger Cake
i
One and one-half cups sugar, yi cup butter, 2 eggs beaten,
1 cup sour or buttermilk, 1 teaspoon soda, 2^ cups flour, 1
cup chopped raisins. All kinds of spices. i
. Mrs. Bessie Sings. ;
Chocolate Nut Cake
One-half cup butter,. 2 cups sugar;," yolks of 4 eggs, 1 cup
milk, 21/3 cups flour, ^ cup chopped walnuts, 4 level teaspoons
baking powder, whites of 4 eggs, 2 squares bitter chocolate?,
^ teaspoon vanilla. Bake in three layers with chocolate
frosting between. Mrs. Bessie Sings.
Sponge Cake I
One cup sugar, 4 eggs, 1 cup of flour, 1 teaspoon of baking-
powder, 3 teaspoons of cold water. Cream sugar and eggs.
Add the water, then the flour ; sifted several times with the
baking powder. Add the beaten whites of eggs, stir flavoring
•in lightly. Bake in a moderately hot oven. This may hk
used as „ a dessert 3y cutting into pieces about two inches
square. Cover with whipped cream and^ strawberry preserves;.
Miss Liilian Mosel.
One-Half Pound Cake
One cup of butter, 1^ cups confectioners' sugar, 4 eggs.,
yi cup milk, 1 teaspoon Dr. Price's baking powder, 2 cups
flour. Cream butter and sugar, then add eggs well beaten.
Mix and sift flour and baking powder. Add half of it, then
add milk. Stir until well blended, add remaining flour and
bake in loaf about forty minutes. Mrs. Elizabeth Kreuter. ;
112
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
V6ur moneys worth
- -J- Always oU^
Vteif Our
-61700 Annejft
THC
ij^' CLOTHING MOUSE. '(
7^e West sides l^^est^t/^in^ S/on^
Phone Humboldt 736
Mrs. B. Scheer
Midwife
D
1059 N. Winchester Ave.
CHICAGO
Telephone Humboldt 3324
Louis Miller
Buffet
3 Fine Bowling
Alleys
D
1958 West Division St.
(Corner Robey Street)
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 113
Lemon Cream Cake
One and one-half cups sugar, J4 cup butter, 3 eggs beaten
separately, % cup sweet milk, 2 cups flour, IJ/2 teaspoons bak-
ing powder. Bake in three layers. Filling — Mix together 1
cup sugar with the beaten yolk of 1 egg, then flold in the
white of tgg. Add the juice and grated rind of 1 lemon.
Pour on this ^4 cup of boiling water, add a heaping tablespoon
of flour rubbed smooth in % cup of water, 1 tablespoon of
melted butter. Cook until it thickens and when cold, spread
between the layers. Mrs. Bradway.
Blitz Torte
One-half cup butter, yi cup sugar, 1 cup flour, yolks of 4
eggs beaten in one at a time, 6 tablespoons of milk, 1 level
teaspoon of baking powder. Place batter in two tins and
spread over top the whites of eggs beaten stiff. Add 8 table-
spoons of sugar when beaten. Sprinkle with almonds chopped,
and bake one-half hour. Filling — One cup sweet cream, 3
tablespoons sugar, 1 tablespoon cornstarch. Cook in double
boiler until thick, then beat in 1 whole egg and add vanilla.
Spread between layers. Mrs. Loges.
Gentlemen's Favorite Cake
Three eggs, ^ cup butter, 2 cups sugar, 1 cup water, 2
cups of flour, 1 teaspoon cream of tartar, yi teaspoon soda.
Beat yolks of the egg in with the butter and sugar. Then add
the water in which the soda has been dissolved. Add the
flour and cream of tartar and the beaten whites of the eggs
last. Bake in layers. This filling may be used: One egg, 1
cup sugar, 3 apples, 1 lemon. Stir all until it thickens. When
cool spread between layers. Miss Delia Sheer.
114 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Sponge Cake
Five tggs, 54 teaspoon salt, 1 level cup of sugar, 1 level
teaspoon of Dr. Price's baking powder, 1 level cup of flour,
1 teaspoon lemon extract. Add salt to eggs and beat for
fifteen minutes, add sugar and beat until very light. Sift in
flour mixed with baking powder and add extract. Mix care-
fully and lightly. Turn into a well greased and floured cake
tin and bake in a moderate oven for forty minutes.
Mrs. Lizzie Hutchinson.
French Date Cake
Three eggs, scant cup of butter. Beat yolks of eggs, mix
with the sugar, add beaten w^hites, then 1 level cup of flour,
and 1 heaping teaspoon of Dr. Price's baking powder. Add
^ pound dates which have been rolled in flour and 1 cup
chopped walnuts. -Bake in tw^o layers in a slow oven ^^ hour
and serve with whipped cream. Mrs. H. H. Whiteley.
Sponge Cake
Three eggs well beaten, 1 cup sugar, 1 cup flour, 2 teaspoons
baking powder, yi cup boiling water, 1 teaspoon vanilla. Bake
about twenty minutes. Whip 1 cup of strawberries, 1 cup
of sugar, w^hite of 1 tgg. Spread on cake and serve.
Mrs. Marie Wilhelmy.
Pound Cake
One cup butter, 2 cups Swans Down flour (after being-
sifted), y2 teaspoon baking pow^der, then cream; 1^ cups
granulated sugar, yolks of 5 eggs, cream. Beat 5 whites and
fold in the above, adding 1 teaspoon of vanilla. Bake fifty-
five minutes in slow oven. Mrs. Hannah Nelson.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 115
Date Cake
One heaping tablespoon butter, melted, lyi cups brown
sugar, 2 eggs, ^4 cup milk, 1^ cups flour, 3 teaspoons baking
powder, 1 cup chopped dates, 1 teaspoon cinnamon, ^ tea-
spoon nutmeg. Mrs. Laura Swanson.
Fruit Cake
One cup of bread sponge, a large cup of sugar, 1 cup of
raisins and dates, 1 cup currants, figs and citron; 1 cup flour,
y2 cup butter and 2 eggs. Mix all together with the sponge,
1 teaspoon of soda dissolved in tablespoon of hot water, 1
teaspoon of cloves, 1 teaspoon cinnamon. Put in pan to bake,
and let it raise for two hours. This cake will not hurt the
most delicate stomach. Mrs. Anna Nelson.
Pork Cake
Chop 1 pound of fat salt pork as fine as possible (nearly
like lard). Pour over it 1 cup of boiling water, stir in a pound
of brown sugar, 1 cup of molasses to which a teaspoon of
soda has been added, 1 pound each of raisins and dates chopped
fine, ^ pound minced citron. Add sifted flour enough i-p
make the consistency of cake batter, season with spices to
taste and bake in a steady oven. This cake keeps as long as
fruit cake, for which it is a substitute.
Mrs. Barbara Eckstedt.
Date Cake
Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking
powder, Yz package dates, ^ cup walnut meats. Separate the
eggs, beat yolks light, add sugar, mix flour and baking pow^-
der. Add dates and walnuts last. Hazel Mohs.
116
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Before buying an Electric Vacuum Cleaner, write us
to tell you about the Ideal Cleaner for the home
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3408 Fullerton Avenue
Telephone Armitage 3835
MeeFong Lo
Chinese Chop Suey and
American Restaurant
Dinner with all the delicacie*
of the season served in the
best Chinese styl*
Moderate Prices
Quick Service
Open 11:30 to 2:00 A M.
Saturday 10:30 to 3:30 A.M.
1958 West North Avenue
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 117
Spice Cake
Two cups water, 2 cups sugar, ^ cup shortening, 2 cups
raisins, J^ teaspoon cloves, nutmeg and salt, 1 teaspoon cin-
namon, J4 teaspoon ginger, ^ teaspoon allspice, 2 tablespoons
molasses. Boil this three minutes ^nd cool, then add 2 tea-
spoons baking soda dissolved in hot water. Four cups flour, 1
teaspoon baking powder, add nuts, if desired. Bake one to
one and one-half hours in a slow oven.
Mrs. Marie Larson.
Perfection Angel Cake
Two-thirds cup white of eggs, % cup pastry flour, ^ cup
powdered sugar, ^ cup granulated sugar, J^ teaspoon cream
of tartar, Yz teaspoon vanilla, ^ teaspoon almond extract,
pinch of salt. Sift sugar and flour separately twice before
measuring, then sift together five times. Beat whites of eggs
until foamy, then add cream of tartar, beat until it will stand
alone, add extract and beat, then fold in sugar and flour care-
fully, salt, then put in mold and bake.
Mrs. Marion Krueger.
Danish Layer Cake
Eight eggs, 1 good cup sugar, 1 cup flour sifted 3 times and
1 scant level teaspoon cream tarter. Separate eggs, placing
yolks in baking bowl, whip hard at least ten minutes, add
sugar, whip hard again until the mixture is light and airy.
To whites add a pinch of salt and whip until it foams well,
then add cream of tarter and whip until it is light and dry.
Add to yolks and sugar. Then fold in the flour lightly. Bake
in 5 layers in a quick oven.
Filling: Between middle (3rd from bottom) put a filling
made of red raspberry sauce, thicken with cornstarch. Cus-
tard filling may also be used on some of the other layers.
Mrs. Henriette Carlsen.
118 LOGAN SQUARE CHAPTER, No. 560, D. E. S.
Chocolate Bars
One-half cup of melted butter, 1 cup of lig*ht brown sugar,
1 egg unbeaten, 1^ cups of flour, ^ cup of sweet milk, 1 tea-
spoon vanilla, ^ cup each of nut meats and chopped raisins,
lYz teaspoon of baking powder, 5 tablespoons of melted
chocolate. Bake in one layer, cut in small squares and
frost three sides with a chocolate frosting.
Mrs. Morse Nevins Brown.
Devil's Food Cake
One cup sugar, 2 cups flour, 1 teaspoon salt (scant), 1 tea-
spoon soda and 3 teaspoons Bunte's cocoa. Sift these together
several times. Add 1 cup of thick sour cream, 1 tablespoon
of lard or butterine and 1 teaspoon vanilla. This makes a
delicious cake made as a loaf or in layers.
Mrs. Emma Johnson.
Sponge Cake
Three eggs, 1^ cups sugar, l^^ cups flour, 2 teaspoon bak-
ing powder, % cup boiling water. Beat eggs thoroughly, add
sugar, beat, sift flour and baking powder three times to-
gether, add water slowly while beating. Batter should be
thin and well beaten. Mrs. J. Balassa.
White Layer Cake
Scant J/2 cup butter, 2 cups sugar, 1 cup milk, J cups
sifted cake flour, 2 heaping teaspoon baking powder, 1 tea-
spoon vanilla, whites of four eggs. Cream butter, add sugar
gradually, add milk and vanilla, sift flour and baking powder
about five times, add flour and beat, whip whites of eggs till
stiff and fold in, bake in three layers. Christine Branding.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 119
Angel Food Cake
Whites of 9 or 10 eggs. (There is such a difference in the:
size of eggs that it is well to break them in a measnrihg cup. -
There should be just one cupful of the whites.) A pinch of
salt added to the eggs hurries beating. 1^ cups granulated
sugar; 1 cup Swan Down flour. Sift flour once, then measure
and sift three times; beat whites of eggs about half and add
one level teaspoon cream of tartar, then beat whites until they -
will stand of their own weight; add the sugar, then flour, not
by stirring but folding over and over until thoroughly mixed in ;
flavor with one teaspoon of vanilla. Bake in an ungreased;
pan. Care should be taken baking an Angel Food cake as in^
mixing. Place cake in an oven that is just warm enough tot
know there is a fire inside ; let the oven stay just warm through |
until the batter has raised to the top of the cake pan, then in--
crease the heat gradually until the cake is well browned over.:
If by pressing the top of the cake with the finger it will spring
back wathout leaving the imprint of the finger the cake is done
through. Great care should be taken that the oven is not too-
hot to begin with as the cake w411 rise too fast and settle or'
fall in baking. Should bake from thirty-five to forty minutes, i
When done invert the pan, let stand until cold before removing
from pan. Lillie Trodson, Worthy Matron. -
Chocolate Loaf Cake
One and one-half cups sugar, 1^ cups butter and lardj
mixed, 2 eggs, 1 cup milk, 1 teaspoon Dr. Price's baking pow- ':
der, 2 tablespoon cocoa. Beat to a cream one cup of sugar '.
with the shortening add the eggs well beaten, then the milk \
and the vanilla. Beat flour and baking pow^der into these in-|
gredients and put the remainder of the sugar and milk with
the cocoa. Add to batter. Beat well and bake in a moderate !
oven ^ of an hour.
Frosting: 1 cup of confectioners' sugar, 1 teaspoon vanilla, ;
1 teaspoon cocoa and 1 teaspoon boiled milk.
Miss Clara Kistner.
120 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
For Good Furniture
Go to
Rusnak Bros
CHICAGO
THREE STORES
1 393-95 Milwaukee Ave. 2646-54 West North Ave.
501-511 North Cicero Ave.
J
Hatterman
Safety Deposit Vault
Company
Boxes for Rent
$3.00 Up
1110 Milwaukee Avenue
Phone Belmont 3961
Lewis Nelson
Practical Plumber
and Gas Fitter
3521 Fullerton Avenue
Chicago
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 121
Spice Layer Cake
Two eggs, y^ cup butter, }^ cup sour milk, 1 cup brown
sugar, small teaspoon soda, 2 cups flour, yi teaspoon each, cin-
namon, cloves and mace, J^ cup syrup.
Filling: 1 cup pulverized sugar, 1 teaspoon butter, little
milk and vanilla. • Minnie Herre.
Cocoanut Tea Cakes
Roll puff or plain paste to ^4 i^^ch in thickness. Cut with
cutter and bake in a tin sheet in a hot oven. When nearly
done, remove from oven. Cool slightly, brush over with
beaten white of egg. Sprinkle with cocoanut and return to
oven to finish baking". Mrs. D. Anderson.
Sunshine Cake
Whites of 10 eggs, 1^ cups powdered sugar, yolks of 6
^§■§'5, 1 teaspoon lemon extract, 1 cup flour, 1 teaspoon cream
of tarter. Beat whites of eggs, add sugar gradually. Con-
tinue beating, add yolks of eggs beaten, then extract. Cut
and fold in flour mixed and sifted with cream of tartar.
Bake fifty minutes in moderate oven in an angel cake pan.
Dagmar Stevens, Past Matron, Humboldt Park Chapter.
Prune Cake
One cup sugar, J/2 cup butter, 3 eggs (save whites of two
eggs for frosting), 1 cup sour milk, ^ teaspoon soda and
cloves, 1 teaspoon baking powder, one teaspoon cinnamon,
1 teaspoon nutmeg, 2 cups flour, 1 cup stewed prunes mixed
with some of the flour.
Frosting: lyi cups powdered sugar, 1 tablespoon butter,
whites of 2 eggs, flavor. Mrs. Sloan.
122
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Supreme Brand Cottage Cheese
Is Just Right for Cheese
Cake and Pie
Delivered by
Wieland Dairy Co.
Distributers of
Sure Pure Milk and Cream
3959 Milwaukee Avenue
Phone Irving 897
Ohse & Quast
THE HUMBOLDT
Grocery and Market
TELEPHONE
Belmont 7883
D
2555 Milwaukee Ave.
and 3101 Logan Blvd.
The
PRESTLER
Bakery
FINE BAKING
•:»
2653 No. Kedzie Ave.
Phone Belmont 7885
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 123
Cocoa Layer Cake
One-half cup butter, 1 cup sugar, cream and add 2 eggs well
beaten, ^ cup milk, 1^4 cups flour, 2 teaspoons Bunte's cocoa,
1 teaspoon vanilla. Bake in 2 layers in moderate oven twenty-^
five minutes. ; Mrs. A. J. Sloan. :
. -Graham Cracker Cake
One cup sugar, j/i cup butter, cream and add -2 eggs, 1 cup
milk, sweet, yi cup walnuts, 24 graham crackers crushed, 2
teaspoons baking powder. Bake in a loaf.
Mrs. A. J. Sloan.
Apple Sauce Cake
One-quarter cup shortening, yz cup sugar, ^ teaspoon each
of ground nutmeg, cinnamon, cloves, 1 teaspoon vanilla, pinch
of salt, 1^4 cup of apple sauce unsweetened, 3 level teaspoon
of soda dissolved in the apple sauce, 2^ cups of flour, %,,cup
of raisins, 10 cents shelled walnuts. Bake in slow oven about
forty minutes. Mrs. Emma Boettcher.
Fairy Loaf Cake
Four eggs, beaten separately. l}i cups granulated sugar,
% cup butter, }^ cup sweet milk, .2j4 cups flour, 1 teaspoon
cream tartar, scant ^ teaspoon soda, flavor to taste. Sift
flour once then measure, add soda and sift three times, cream
butter and sugar thoroughly, beat yolks to a very stiff froth,
and stir in, whip whites to a foam, add cream tartar and whip
until stiff, add milk, then whites of eggs, then flour, then
flavor and stir very hard. Put in slow oven at once, will
bake in fifty minutes. Mrs. G. Samuelson.
124 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Telephone Belmont 164
Superior Tea Company
INCORPORATED
Teas, Coffee, Spices
Baking Powder Extracts
3650 Wrightwood Ave.
Chicago
Frank Masinetz
Meat Market
f
2639 Milwaukee 'Ave.
A. L. Alie
Bakery and .
Delicatessen
n
4226 Milwaukee Avenue
Telephone Kildare 2102
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 125
Jam Cake
Two tablespoons butter, 1 cup sugar, ^ cup milk, 1 tea-
spoon cinnamon, ^ teaspoon nutmeg, 1 teaspoon soda, lyi
cups flour. Cream butter and sugar, add the eggs and milk,
cinnamon, nutmeg add soda into flour and last add one cup of
any kind of jam, huckelberry preferred.
Mrs. Bert Hutchinson.
Crumb Cake
Two cups brown sugar, J4 cup butter, 2 eggs, 1 cup but-
termilk, 2 teaspoons soda (very scant), 2^ cups flour, pinch
of salt, put soda in flour. Mrs. Minnie Mengel.
Fresh Cocoanut Cake
Three eggs (save 2 whites for frosting), lyi cups sugar,
1^ cups flour, ^ cup milk or hot water, a little of cocoanut
milk, 1^ teaspoons baking powder. Frosting — Grate the
fresh cocoanut, mix with the beaten whites of eggs into which
has been stirred 3 tablespoons of powdered sugar.
Miss Clara Kistner.
Cream Puffs
One cup flour, ^ teaspoon salt, 1 cup boiling water, ^ cup
butter, and 4 eggs. Add salt and butter to the water, when
boiling add the flour, all at once, stirring constantly until
mixture leaves sides of pan. Remove from fire and add the
unbeaten eggs one at a time, beating continually. Drop about
2 inches apart. Bake in a moderate oven twenty-five minutes.
When cool, with a sharp knife make a cut in top and fill with
whipped cream. Sprinkle powdered sugar over top and serve.
Mrs. Henriette Carlsen.
126 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Hot Milk Sponge Cake
Two eggs well beaten, 1 cup sugar, 1 cup of flour sifted 4
times with 1 teaspoon Dr. Price's baking powder, ^ cup
milk, boiling hot. 1 tablespoon of butter in milk, the milk
must be boiling and added last. Mrs. Emma Ross.
Orange Torte
Two cups sugar, 5 eggs, save white of one for frosting, one
orange rind and juice, ^ cup cold water, Ij-^ teaspoon baking
powder, and 2 cups of flour. Bake forty-five minutes.
Frosting: White of 1 tgg, 6 tablespoons pulverized sugar,
rind and juice of one orange. Mrs. Barbara Eckstedt.
Devil's Food
One cup sugar, 1 tablespoon of butter (heaping), 1 egg, 1
cup sour milk, 1 teaspoon soda (scant), 1^ cups flour, 1
teaspoon baking powder, 1 J4 square Bakers' chocolate.
Mrs. Bert Hutchinson.
A Delicious Cake
One-half cup sugar, ^ cup butter, 1 large cup flour, 4 egg
yolks, 8 tablespoons milk, 1 heaping spoon baking powder.
Bake in two layers. Beat whites stiff, add ^ cup sugar.
Spread on top, sprinkle with nuts. Bake.
Filling. — One tgg yolk, 1 cup milk, 1 tablespoon cornstarch,
3 tablespoons sugar. Boil until thick (stirring constantly).
Spread between layers.
Mrs. Mary HoUison, Ben Hur Chapter.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 127
Devirs Layer Cake
Boil ^ cup milk, % cup brown sugar, 3 tablespoons Bunte's
cocoa, when cool add ^ cup butter, 1 cup sugar, 2 eggs, 2 cups
flour, ^ cup sour milk, 1 level teaspoon soda, 1 teaspoon va-
nilla. Chocolate or ice cream filling. Minnie Herr.
Jelly Roll ';
One cup granulated sugar, 1 cup flour, 1 scant teaspoon bak-
ing powder, 3 eggs, 6 tablespoons of hot water. Mix arid
sift the dry ingredients, add the eggs well beaten. Beat the
batter well, pour into a smooth, well greased pan and bake
slowly. When done turn cake on to a sheet of brown paper
well dusted wath powdered sugar. Beat the jelly with a fork
and spread on the cake. With a sharp knife trim off crusty
edges. Mrs. Henriette Carlsen. '
Crumb Cake
Three cups flour, lj4 cups sugar, 1 cup lard. Rub all tp-
gethep with hands until like crumbs. Reserve ^ cup of this
and put aside for top of cake. In another bowl put 1 cup
sour milk, 1 teaspoon soda dissolved in the milk, good pinch
salt, 2 eggs well beaten, 1 teaspoon each ground cinnamon,
allspice and nutmeg. Mix with the first ingredients and
sprinkle with ^ cup of crurnbs. Bake in moderate oven forty
minutes or more if necessary. Mrs. Claudie Osbeck..
Spice Cake
One-half cup butter, 1 pound brown sugar, 1 teaspoon
cloves, 1 teaspoon allspice, ^ nutmeg, 2 eggs, 1 cup raisins,
1 cup nuts, 2^ cups flour, 1 level teaspoon soda, 1 cup sour
milk or cream. Mrs. Mary Hollison, Ben Hur Chapter.
128
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
^^ More Heat for Your Coal Money''
C. Oberheide & Son
COAL
Main Office: 1335 Bradley Street
Phone Monroe 1258 and 6474
Charles H. Schmidt, M. D.
2749 West Division Street
Best of
Everything
*s
White's Drug Store
3956 North Cicero Avenue
First Door South of Milwanket Ave.
and Irrins Park Bird.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. . 129
Caramel Icing
One and three- fourths cups brown sugar, Vo cup milk, butter
the size of a hickory nut. Heat over hot water to melt sugar
and butter, then stir over fire until it forms a soft ball in cold
water, add vanilla and spread quickly. Jennie Nachtweih.
Caramel Filling
One pound brown sugar, ^ cup milk, 2 eggs, vanilla.
Boil sugar and milk until hardens, when tested in cold
water. Beat yolks of eggs and whites separately and
then combine them. Gradually pour over them the hot syrup,
beating all the time, add flavoring and beat till cool and quite
thick. Christine Branding.
Chocolate Filling
Melt 1 square Bakers' bitter chocolate with a tablespoon
butter (over hot water). Add 1 tablespoon vanilla and 2
cups confectioners' sugar. Beat well, spread between layers
and cover cake.
Pineapple Filling
Grated pineapple with shredded cocoanut sprinkled over
it placed between layers of cake, makes a good filling, re-
quiring no sugar. A. L.
Quick Chocolate Frosting
Two cups confectioners' sugar, 2 squares bitter chocolate
or cocoa, add lump butter, boil water, and add to sugar, beat
hard until creamy. Christine Branding.
130
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Hasselblad Novelty
Dry Goods Co.
The Best in Ladies'
and Infants' Wear
3131-33 Logan Boulevard
ELL Adah to tell
Ruth that Esther
told Martha that
Electa's husband al-
ways gota square deal
when he made a pur-
chase of Hatter
Samter, Logan Square
Auditorium Building,
2543 N.Kedzie Blvd.,
Telephone Belmont
Four hundred twelve
Phone Belmont 6934 E. A. Bnicli
SUPERB
Dyeing & Cleaning
Company
Ladies' and Gents' Garments,
Oriental Rugs, Carpets
and Draperies
D
3129 Logan Boulevard
Factory:
1721-23 Milwaukee Ave.
Phone Humboldt 1385
Molasses Cookies
One cup sugar, 1 cup butter and lard mixed, 1 cup mo-
lasses, 1 tgg, % of a teaspoon soda dissolved in J4 cup of
boiling water, cloves and cinnamon to taste, 4 cups of sifted
flour. Mix dough with 3 cups and reserve the 4th to flour
the board and roll out. Mix as soft as can be handled. Roll
thin and bake in floured pans. These cookies will keep well
and should be very crisp. Mrs. Peters.
Hermits
One and one-half cups brown sugar, yi cup butterine or
butter, 2 eggs, 4 tablespoons water, ^ teaspoon soda (dis-
solved in water), 1 cup raisins, 1 cup currants, yi cup
nuts, 2^ cups flour (heaping), J/2 teaspoon baking pow-
der, 1/2 teaspoon each of ground cloves, cinnamon, all-
spice and nutmeg. Put spices and baking powder with flour
and sift. Mix butter, sugar and eggs. Add water, then
flour mixed with spices, and fruit and nuts last. Drop on
greased pan and bake light brown. Mrs. Victoria Peters.
Cocoanut Cookies
Whites of 4 eggs beaten to cream, 2 cups powdered sugar,
2 cups cocoanut and 2 teaspoons baking powder.
Mrs. Loges.
132 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Nut Patties
One egg beaten with 1 cup of sugar until very light.
Into this stir 1 cup of finely chopped English walunts and
5 tablespoons of Swans Down cake flour. Drop on buttered
tins with teaspoon, making the patties about the size of maca-
roons and bake in medium hot oven about ten minutes.
Lillie Trodson, Worthy Matron.
Rocks
One cup butter, lj/2 cups sugar, 3 eggs, 1 large tablespoon
cold water, pinch of salt, 1^^ cups walnuts and 1 cup dates,
chopped — not too fine — ^ teaspoon each cloves and allspice,
1 teaspoon cinnamon, 1 teaspoon soda and cream of Tartar
in 3 good cups of flour. Drop from teaspoon and bake as
cookies. Mrs. Lizzie Hutchinson.
Old Fashioned Cookies
One cup of shortening (butter, butterine or lard), 2 cups
of sugar, 1 cup of sour cream or milk, 1 teaspoon of soda
dissolved in the milk, 1 egg, flavoring to taste. Flour enough
to roll. Bake a light brown. Mrs. Victoria Peters.
Trilbys
Two cups oatmeal, 2 cups flour, 1 cup brown sugar, y^ cup
butter, y2 cup lard, ^ cup sweet milk, 2 level teaspoons bak-
ing powder, and a pinch of salt.
Filling: One pound dates, 1 cup granulated sugar, J4 cup
boiling water. Mix as pie crust, then add milk, roll out, cut
with cookie cutter. Fill with filling and bake in a slow oven
until a rich brown. Ruth Carlsen.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 133
French Pastry
One-fourth pound butter, 2j4 cups pulverized sugar, 4
tablespoons cream, white of one egg beaten stiff, chocolate
and vanilla. Mrs. W. G. Anderson.
Scottish Fancies
One egg, Yz cup sugar, % tablespoons melted butter, 1
cup rolled oats, % teaspoon salt and J4 teaspoon vanilla. Beat
tgg until light, add gradually sugar, and then stir in re-
maining ingredients. Drop mixture by teaspoons on a
thoroughly greased inverted dripping pan, one inch apart.
Spread into circular shape with a knife first dipped in cold
water. Bake in a moderate oven until delicately browned.
To give variety use % cup rolled oats and fill cup with
shredded cocoanut. We like them best made with rolled oats
and cocoanut. Mrs. Haldor Carlsen.
Anise Cookies
Six eggs, stir with 1 pound of sugar, one hour, 1 pound
of flour, not any more, a pinch of salt, 1 tablespoon of anise.
Drop on greased tins the night before and bake in a slow
oven ^-he next morning. The longer you beat, the more
cookies this recipe will make.
Anna Shaberg, Past Matron.
Fruit Cookies
One-half cup butter, ^ cup lard and 1 pound brown sugar.
Cream and add 1 cup raisins, 1 cup currants, Yz pound wal-
nuts, 10 cents almonds, pinch salt, 1 cup water, 3 cups flour,
1 teaspoon baking soda, S cents citron. Drop by spoons.
Make about 75 cookies. Mrs. A. J. Sloan.
134
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Phone Belmont 6259
Nick Monsen
Florist
3640 FuUerton Avenue
Near Monticel/o Avenue
CHICAGO
I
Telephone Humboldt 4472
ROLING BROS.
JEWELERS
DIA MONDS, JE WELR Y
U
2310 Milwaukee Ave.
Cor. California Ave.
CHICAGO
Osborne
Art Studios
Importers and Decorators of
Fine China
TELEPHONE
BELMONT 9338
2520 Milwaukee Ave.
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 135
Butter Cookies
One-half pound butter, grated rind of a half a lemon, 2
eggs, 1 cup sugar, ^ teaspoon baking powder, 1 teaspoon
vanilla. Add flour to make soft dough. Brush over top of
cookies with part of egg well beaten. Bake in hot oven.
Mrs. Marie Wilhelmy.
Rocks or Christmas Cookies
One and one-half cups sugar, 1 cup melted butter, 3 eggs
beaten light, 1 teaspoon baking soda, dissolved in 3 table-
spoons of boiling water, 2j4 cups flour, 1 teaspoon allspice,
1 teaspoon cinnamon, ^ pound dates, chopped (not too fine),
^ pound walnut meats, chopped. Mix well and bake in sheet
pans, dropping only a teaspoon of the dough in dots on pan.
Clara Kistner.
Cardamori Cookies
One-half cup butter, 4 eggs, 2 cups sugar, % cup of milk,
1 tablespoon melted oil or lard, 2 teaspoons baking powder,
from 3 to 4 cups of flour, 1 teaspoon of cardamon crushed
fine. Drop from spoon about size of marble or rolled out on
bread board. Mrs. F. Moenck.
f
Oatmeal Cookies
One cup sugar, ^ cup shortening, half lard and half butter,
yi teaspoon salt, 1 tgg, ^ cup sweet milk or sour milk, 2 cups
uncooked oatmeal, 2 cups flour, yi teaspoon cinnamon, 2 tea-
spoons baking powder and 1 cup raisins. Use less baking
powder for sour milk and add 1 teaspoon soda dissolved in
hot water. Mrs. Marie Larson.
136 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Oatmeal Cookies
One cup, half lard and half butter, 1 cup sugar, ^ cup
raisins, ^ cup walnuts chopped, Yz teaspoon soda, 1 or 2 eggs,
1 cup milk, 2 cups oatmeal, 2 cups flour. Drop from spoon.
Mrs. M. Herre.
Oatmeal Cookies
One-half cup butter, Yz cup lard (scant), 1% cups sugar,
1^ cups ground oatmeal, 2 cups flour, 2 eggs, % teaspoon
soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1^ cups raisins
and 5 tablespoons milk. Walnut meats if desired. Bake in
a moderate oven. Mrs. Bert Hutchinson.
White Cookies
Two cups sugar, 1 teaspoon soda, 1 cup crisco, 1 tea-
spoon salt, Yi cup thick sour milk, 2 eggs, 1 teaspoon vanilla
extract, Ja teaspoon lemon extract, and flour. Cream crisco
and sugar, add beaten eggs, soda mixed with sour milk, salt,
extracts and about 5 cups flour. Roll very thin, cut with
cookie cutter, lay on buttered tins, bake in moderately hot
oven five minutes. Makes ninety cookies.
Mrs. Etheyl Sorensen.
t
BrovTH Sugar Cookies
Two eggs, 1% cups of brown sugar, % cup of butter and
lard equal parts, 1 teaspoon vanilla, 2 teaspoons of cream
tartar, 1 teaspoon soda, ^4 teaspoon salt, 3 cups of flour. In
measuring sugar, pack solidly in cup. Combine sugar, butter
and eggs well beaten, add flour, soda, cream tartar and salt
mixed together, add vanilla. Roll thin and cut with small
cutter. Anna Shaberg, Past Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 137
Sand Tarts
One pound brown sugar, ^ pound shortening, 1 teaspoon
salt, 2 eggs, 1 teaspoon baking powder. Rub together. Add
one scant cup of cold water. Add flour enough to handle.
Flour board well, roll thin and bake in hot oven.
Mrs. Anna Householder.
Macaroons
Four eggs (whites only) beaten stiff, 1 cup sugar, 1 cup
walnuts, chopped, 1 cup cocoanut, 3 cups corn flakes. Drop
by spoons on greased pans. Bake until light brown.
- Mrs. Elizabeth Thomas.
Fruit Cookies
Two cups sugar, 1 cup lard, 1 cup molasses, 1 cup hot water,
1 cup chopped raisins, 1 cup currants, 1 cup chopped walnuts,
3 teaspoons soda dissolved in hot w^ater, 2 teaspoons of cinna-
mon, 1 teaspoon of nutmeg, 1 teaspoon vanilla, flour enough
so you can drop from spoon. Mrs. Charles Mosel.
: . Sugar Cookies
One cup sugar, 1 cup butter, 1 cup buttermilk or sour
milk, 1 teaspoon soda. Flavor to taste. Enough flour to roll
soft. Mrs. M. Herre.
Peanut Butter Cookies
One tablespoon butter, S tablespoons peanut butter, lj4
cups sugar, 2 eggs, 3 tablespoons sour milk, 1 teaspoon soda,
about 1 % cups flour. Mrs. Charles A. Anderson.
138
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Telephone Humboldt 5272
Albert G. Hanke
Fine Furniture
CASH OR CREDIT
2369-71 Milwaukee 2847-49 Fullerton
Avenue Avenue
C. H. KARLSEN
3733 Lowell Ave.
Irrin; 5852
AARON JOHNSON
4300 N. Areri Ave.
Irving 2573
Phone Irving 7720
Karisen& Johnson
REAL ESTATE
LoanS) Renting,
Insurance
▼
4025 Elston Avenue
CHICAGO, ILL.
Phone Belmont 7724
Frank E. Pearson
PLUMBER
h
2641 N. Kedzie Ave.
Near Milwaukee Ave.
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 139
White Cookies
One cup sugar, 1 cup shorteningj^ 1 egg, yi cup sour milk,
^^ teaspoon soda, 1 teaspoon flavoring to taste, flour to make
it stiff enough to roll. Mrs. Emma Ross.
Mrs. Bradway.
Oatmeal Cookies
One cup sugar, brown or white, 1 cup butter and lard mixed,
2 cups flour, 2 cups oatmeal, 1 cup chopped raisins, 1 tgg,
4 teaspoons sweet milk, ^4 teaspoon soda, 1 teaspoon cinna-
mon, y^ teaspoon salt. Drop on greased tins and bake in hot
oven. Mrs. Thomas F. Otley.
Cookies
One-half cup butter and lard mixed and creamed with 1^
cups brown sugar, 2 eggs well beaten, 2 cups flour, 1 level
teaspoon of soda in a little hot water, 1 pound chopped dates
(or seeded raisins), ^4 pound walnuts, flavor with vanilla.
Drop from teaspoon and bake in greased tins.
Frieda A. Kaiser.
Imperial Cookies
One-half cup butter, 1 cup sugar, 2 eggs, 1 tablespoon milk,
2y2 cups flour, 2 teaspoons baking powder, ^ teaspoon lemon
extract, yi teaspoon grated nutmeg, J4 cup ground nuts.
Mrs. C. A. Anderson,
Cookies
One and one-half cups sugar, 1 cup shortening (part lard),
^ cup sweet milk, % teaspoon soda, nutmeg, 3 cups flour.
Dough soft, roll thin. Mrs. James Stott.
140 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Rock Cookies
One and one-half cups sugar, 1 cup butter, beaten together,
3 eggs beaten, 2% cups flour, 1 teaspoon soda dissolved in 1
tablespoon hot water, 1 teaspoon cinnamon, 1 pound English
walnuts chopped, ^ pound chopped dates. Put flour in last
and mix well. Drop into buttered tins.
Potato Doughnuts
One and one-half cups sugar, 3 tablespoons butter, 3 eggs,
4 teaspoons baking powder, 1 cup sweet milk, ^ teaspoon
nutmeg and cinnamon, 1 teaspoon salt, 1 cup mashed potatoes,
flour to roll. Cream butter and add one-half the sugar, add
the remaining sugar and milk to the beaten eggs. Cool the
potatoes and add to mixture. Add to the dry ingredients
which have been well sifted together. Mix thoroughly, handle
lightly, put on floured board and roll out. Cut out and fry
a few at a time in deep, hot lard. This will make forty
doughnuts. Clara Hoyt.
Doughnuts
Two eggs beaten; 1 cup sugar, J^ tablespoon of lard and
butter, 1 cup sour milk, 1 small teaspoon soda, 1 teaspoon
vinegar, 1 teaspoon of Dr. Price's baking powder, flour enough
to handle. Mrs. Hilda Nelson.
Doughnuts
One cup sour milk, Yz teaspoon of soda, scant quart of
flour, with 2 teaspoons Dr. Price's baking powder, sifted
together, 1 cup sugar, 2 eggs, 3 tablespoons of melted lard,
pinch of salt, big teaspoon of nutmeg.
Lorene N. Ferguson,
142
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
We Solicit Your Patronage
Demand Clarified Milk
for Safety's Sake
Our Wagons Pass Your Door Every Day
Phone Humboldt 9455
Christianson Bros.
Dairy Co.
Distributers of Clean Milk
Clean Milk is one of the least expensive
and most nourishing foods.
We pasteurize and clarify our Milk and
Cream, rendering it clean and free
from injurious elements.
2700-2710 North Campbell Avenue
For Fancy Groceries
go to
GOOCKER
BROS.
3240 Altgeld St.
Telephone Belmont 1663
Telephone Albany 9814
ReshoftBros.
Meat Market
Fresh, Salt and Smoked
Meats
D
2204 North Lawndale' Avenue
Chicago
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 143
Doughnuts
One tgg, 1 cup sugar, beaten together, 1 cup milk, 2^ cups
flour sifted with 2 teaspoons baking powder, ^ teaspoon nut-
meg and y2 teaspoon salt. Dip the batter with teaspoon and
fry in hot lard. Rose Schleble.
Doughnuts
One cup granulated sugar, 1 cup sweet milk, 4 teaspoons
melted butter, 2 eggs, 3 cups unsifted flour, sifted with 3 tea-
spoons baking powder, ^ teaspoon salt, 1 teaspoon vanilla.
Add sufficient flour to roll out. Sugar while warm.
Mrs. Ethel Forster.
144
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Phone Humboldt 1938
Established 1891
FRANK BODACH
Upholstering, Refinishing
Pneumatic Carpet Cleaning
Brass Beds ReRnished 2047-49 W. North Ave.
Mattresses Renovated Opposite wicker Park Hall
Phone Belmont 2002
Senger Floral
Company
(Not Inc.)
MRS. J. SENGER, Prop.
Plants and Cut Flowers. Wed-
ding and Funeral Work
a Specialty
2330 N. Spaulding Ave.
Telephone Armitage 5425
The Square
Ice Cream
Parlor
A. NOTTOLI, Prop.
2401 Milwaukee Ave.
Griddle Cakes
Puffs
One cup sugar, 1 cup milk, 3 cups flour, 2 eggs, 2 tea-
spoons baking powder, nutmeg and cinnamon to taste. Dip
the batter with teaspoon and fry in hot lard like doughnuts.
Mrs. E. Hawekotte.
Griddle Cakes
One cup of flour, 2 level teaspoons baking powder, ^ tea-
spoon salt, 1 tgg beaten until light, % cup milk, 2 tablespoons
melted butter. Sift together all dry ingredients, add the
others, mix well, and drop from a spoon on a hot griddle.
Use less milk for thicker cakes. Mrs. Brandell, Omaha.
Rice Griddle Cakes
Two and one-half cups flour, yi cup cold boiled rice, 1
tablespoon baking powder, yi teaspoon salt, ^ cup sugar, 1^
cups milk, 1 egg, 2 tablespoons melted butter. Mix and sift
dry ingredients. Add rice, then egg well beaten, milk and
butter. Fry on hot griddle. Mrs. Lydia Patterson.
Apple Fritters
Pare, core and cut 4 medium sized apples into small pieces
and stir in batter.
Batter — One egg well beaten, % cup sweet milk, 1 cup flour,
J4 teaspoon salt, 2 teaspoons Dr. Price's baking powder.
Drop by spoonful in deep fat and fry. Drain on brown
paper and sprinkle with powdered sugar. Serve hot with
syrup or butter as preferred.
Lillie Trodson, Worthy Matron.
146 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Pancakes
Three cups of flour, 3 cups of milk, 3 tablespoons baking
powder, pinch of salt, 2 tggs, Mrs. F. Lehmann.
V/affles
One pint of flour, 2 large teaspoons Dr. Price's baking-
powder, yi teaspoon salt, 3 eggs, 1^ cups milk, ^ rounding
tablespoon butter. Add whites of eggs well beaten last.
Mrs. Louisa Hageman.
Waffles
Mix together 1 pint of flour, and 1 pint of sweet milk to a
smooth paste. Add ^ cup of butter, scant, well beaten yolks
of 3 eggs, then the beaten whites, and just before baking, 2
teaspoons of baking powder. Beat very hard for two minutes
and bake on a hot iron. Mrs. Olive Burnett/
Corn Fritters
One can of corn, 2 tablespoons of flour, 2 eggs, add a little
salt and pepper. Bake like pancakes. Mrs. S. Schmidt.
Waffles
Two eggs w^ell beaten, 1 pint milk, added gradually; 1
tablespoon sugar, pinch of salt, 2 cups of flour, 2 teaspoons
baking powder. After well mixed, add a heaping tablespoon
of melted butter.
Mrs. Anna Schmidt, Golden Rod Chapter.
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
147
What better habit to form thanthat of being
a regular Depositor in this conveniently
located State Bank?
Second S ecuri ty bank
■■■■■■iH^HiBHiHHB OF CHICAGO mt^mmm^i^Kmmm^^mi
MILWAUKEEAVE.AT WESTERN AVE.
Your savings account is invited whether it be large
or small
3 Per Cent Interest
Paid on Savings
Open Monday and Saturday Evenings Until 8 o'clock
Telephone Belmont 837
J. H. Hollison, M. D.
Physician and Surgeon
Chronic Diseases a Specialty
OFFICE HOURS
8 to 9 A. M.
1 to 3 P. M.
6 to 8 P. M.
Sunday 1 to 3
3434 Fullerton Avenue
Corner Smalley Court
Telephone Belmont 6978
When in need of pure drags
and chemicals go to
W. J. KAUSH
Pharmacist
2564 Milwaukee Ave.
Corner Logan Blvd.
Rainier Bldg.
^-^1
g^JELUEo
Apple Jelly
Cover apples with water and cook slowly until soft. Mash
and drain through a coarse sieve. Drain again through a
double thickness of cheese cloth. Boil twenty minutes and
add an equal quantity of heated sugar. Boil five minutes
Skim and turn into glasses. Hattie Smith.
Pineapple Conserve
One pound of dried apricots (soak one hour), 1 large or
2 small pineapples, grind pineapple and apricots in food chop-
per, using fine knife. Use 1 cup of sugar to 1 cup of pulp and
cook twenty minutes. Mrs. F. A. Kaiser.
Green Tomato Marmalade
Twelve tomatoes, peel and put through grinder, 1 lemon,
cut fine, Yz pound seedless raisins, Ij^ pounds sugar, 15 cents
shelled walnuts, cut fine, cook slowly about one hour or until
thick. Mrs. Tillie Campbell, Past Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 149
Peach Marmalade
Pare, stone and weigh peaches. To each pound of fruit
add % pound of sugar. Cook fruit for forty-five minutes,
stirring constantly, then add sugar and cook ten minutes more.
(Remove scum.) The juice of 1 lemon for 3 pounds of fruit,
12 peach kernels, chopped fine may be added, or 1 tablespoon
of preserving brandy for each pound of fruit. Seal when hot.
Mrs. Susie Thomas.
Heavenly Jam
Put through food chopper, 1^ pounds seeded raisins, 2^
pounds pitted cherries, 4 good sized oranges, pulp and rind,
5 pounds sugar. Boil forty minutes. Ruth Carlsen.
Raspberries and blackberries are the best fruits for making
jams and require equal weight of sugar and fruit.
Hattie Smith.
Currant Jelly
Cherry currants make the best jelly. Wash and cook
curants until they look white. Strain as for apple jelly.
Measure and boil for five minutes. Add equal quantity of
heated sugar and boil five minutes. Skim and pour in glasses.
Place in sunny window and let stand 24 hours. Cover with
paraffin. Hattie Smith.
Gooseberry Jam
Pick 2 quarts of gooseberries, 1 quart of strawberries, and
1 quart of cherries. Stem, seed and wash fruit. Add enough
water to keep from burning. Add pound of sugar to every
pound of fruit. Boil until it is firm and thick. Put up in
glass jars and seal. Ellen C. Jensen.
150
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
D E I M E L' S
]V. JV. Side Leading Furniture Store
Furniture of quality, comfort and
durability. Save 15 to 25% on any
purchase, cash or credit. Present
this ad and receive extra 5% discount.
IT IS SO IF DEI MEL SAYS SO
DEIMEL FURNITURE CO.
2542-2548 North Avenue, Near Maplewood Avenue
Open Thursday and Saturday Evenings
Edwin 0. Hult
Marston, Friedlund & Halt
Attorneys at Law
n
1002 Rector Building
79 >V. Monroe St.
Telephone Randolph 1013
■jWle&ejjr^^
Milliner
'.y^-^ 6624
Sheridan
Road
3141-43 Logan Boulevard
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 151
Pear Marmalade
Eight pounds of pears, 8 pounds of sugar, 2 ounces candied
ginger root, 4 lemons. Peel and slice pears very thin, also
cut ginger root thin. Boil with the sugar one hour slowly.
Wash the lemon and boil the whole in clear water until tender.
Do not pierce with a fork. Slice the lemon, remove the seeds,
add the pears and boil one hour longer. Mrs. Loges.
Grape Fudge Marmalade
Three and one-half pounds of grapes. Squeeze out pulp
and boil until seeds loosen, then sift. Mix skin, sifted pulp,
3^ pounds of sugar, ^ pound of seedless raisins and boil
fifteen minutes. Then add 2 cups walnuts and boil five min-
utes longer. Can in pint jars as you would any preserves.
Mrs. Hannah Nelson.
Cranberry Jelly
Pick over and wash 4 cups of cranberries. Add 2 cups boil-
ing water and boil twenty minutes. Rub through a sieve and
add 2 cups of sugar and cook five minutes. Turn into glasses.
Mrs. Sarah Mack.
Wild Grape Jelly
One peck wild grapes, 1 quart vinegar, % cup each of
whole cloves and stick cinnamon, and 6 pounds of sugar. Put
first four ingredients into a kettle, heat slowly to the boiling
point and cook until grapes are soft. Strain through a jelly
bag and boil liquid twenty minutes. Then add heated sugar
and boil five minutes. Turn into glasses.
Mrs. Laura Shadle.
152
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
The Good House
keeper WiU
Find in
POLAR
ENAMELED
WARE
the ideal cooking
utensils for sanitary,
beauty and durabil-
ity. For sale in all
leading house fur-
nishing departments.
Manufactured by
Porcelain Enameling
Association
WE DELIVER ANYWHERE
E. C. Evensen's
Grocery and
Market
The Store of Ex-
clusive Quality
and Splendid
Service
TELEPHONE
Belmont 4083
2500 No. Sawyer Ave.
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 153
Tomato Preserve
One pound yellow tomatoes, 1 pound sugar, 2 ounces pre-
served ginger, 2 lemons. Remove skin from tomatoes, add
sugar, cover and let stand over night. In the morning, pour
off the syrup and boil until thick. Skim, add tomatoes, ginger
and lemon with seeds removed and sliced. Cook until clear.
Jennie Yerger.
Tutti-Frutti
Put 1 pint brandy into a stone jar, add the various fruits
as they come into market. To each quart of fruit add the
same quantity of sugar and stir the mixture each morning
until all fruit has been added. Raspberries, strawberries,
apricots, peaches, cherries and pineapples are the best to use.
Nettie Worley.
Pear Chips
Eight pounds pears, 4 pounds sugar, % pound ginger, 4
lemons. Remove stems, quarter and core pears and cut in
small pieces. Add sugar and ginger and let stand over night.
In the morning add lemons cut in small pieces and cook slowly
three hours. Put in a stone jar. Grace Bradway.
Sliced Pickles
One dozen pickles (sliced), sprinkle with salt, let stand one
hour then drain; 4 small onions (cut thin), and sprinkle with
salt and let stand one hour, drain. One pint vinegar, 1 cup
sugar, 1 teaspoon celery seed, 1 teaspoon ginger (ground), 1
teaspoon white mustard seed, Yt, teaspoon pepper, ^ teaspoon
salt, small teaspoon tumeric powder. Let boil up and seal hot.
Mrs. Jennie Nachweih.
154
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Telephone Belmont 1172
From Maker
to Wearer
The Knit Shop
Carl F. Schuessler, Prop.
High Grade
Sweaters
Jerseys
Hosiery
3546 Fullerton Avenue
CHICAGO
Boiler Piano
Company
Gavels and
Ballot Boxes
D
2375-81 Milwaukee Avenue
2853-59 Fullerton Avenue
Phone Belmont 3387
Logan Square
Dairy Co.
Certified and
Pasteurized
Milk and
Cream
3563-65 Palmer Street
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 155
Rhubarb Marmalade
Slice 2 quarts of rhubarb, sprinkle 3 pints of sugar over
same. Let stand over night, then add juice of 2 oranges,
grated rind of one, 1 cup chopped raisins and boil until thick.
Pour into glasses. Mrs. Anna Nelson.
Carrot Marmalade
One pound raw carrots, 1 orange, 1 lemon, put through a
food chopper. Add water to cover and cook until tender. To
each quart of pulp, add 1 pound of sugar and 1 tablespoon of
vinegar. Cook until it jells or thickens. Ada G. Pray.
Chow Chow
One-half peck green tomatoes, 2^ onions, Ij^ heads of
solid cabbage, ^ dozen green peppers. Chop separately,
then mix, salt well, and drain over night. One-half pound
brown sugar, ^ cup grated horseradish, 1 teaspoon black
pepper, 1 teaspoon mustard, 1 tablespoon white mustard seed,
1 tablespoon celery seed. Cover with vinegar and let come
to a good boil. Pour on the pickles in a jar. Do this for
three days, then put away in glass jars. Ethyl Sorenson.
Pottsfield Pickles
One quart green tomatoes, 1 quart ripe tomatoes, 1 quart
cabbage, 1 quart onions, 2 red peppers, 1 stalk celery, ^ cup
of grated horseradish. Chop, do not grind. Add Yi cup salt
and drain over night. In the morning add 1 quart vinegar,
Yz cup mustard seed, 1 quart granulated sugar and cook
fifteen minutes. Five minutes before removing add J4 t^^-
spoon ground cinnamon and J4 teaspoon cloves.
Mrs. Marie Larson.
156
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Sunlight — Fresh Air — Modern Sanitary Conditions
Truly * *A Laundry of Superior Service ' '
Our Ironing Room
WHiMdH^i^Mi
27/D-272J FULLLFfTON AVE.
J
Bowman Dairy Company
PERFECTLY PASTEURIZED MILK
BOTTLED IN THE COUNTRY
PURE CREAM BUTTER
4452-4466 CuUom Ave. Telephone Irving 818
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 157
Quince Honey
Pare and grate 5 large quinces. To 1 pint of boiling water
add 5 pounds of sugar. Stir over fire until sugar is dissolved,
add quinces and cook fifteen or twenty minutes. Turn into
glasses. When cold it should be about the color and consist-
ency of honey. Mrs. Minnie Mengel.
Rhubarb Jam
Six pounds rhubarb, 2 lemons, 5 pounds sugar, 1 pound figs
or strawberries. Cut rhubarb, mix with sugar and let stand
over night. In the morning, cut figs or berries, and lemons
in small pieces, add to rhubarb and sugar and cook very
slowly over slow fire. Anna Shaberg, Past Matron.
Little Jerkin Sweet Sour
Wash pickles (be sure they are fresh), and put in salt water,
strong enough to hold an tgg, for 24 hours. Then dry each
pickle. Boil 1 pound sugar and 1 quart of vinegar, adding 2
tablespoons of mixed spices. Put pickles in jar, pour the hot
vinegar over, then put in a few slices of green and red pep-
pers and a piece of dill. In three days pour ofif liquid and boil
again and pour over. Lillie Trodson, Worthy Matron.
Tomato Catsup
One bushel tomatoes, 1 cup sugar (heaping), 3 pints vine-
gar, 1 cup salt, 4 tablespoons black pepper, 4 tablespoons
ground mustard, 4 tablespoons cinnamon, 2 tablespgons cloves,
2 tablespoons allspice, % tablespoon red pepper. Boil toma-
toes and strain, add sugar, salt and vinegar, tie spices in bag
and boil until thick, about two or three hours.
Mrs. Thomas Otley.
158
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Edward Albert!
Diamonds
fl Registered Optometrist in
charge of Optical Depart-
ment. Thorough examina-
tion given free of charge.
1246 Milwaukee Ave.
CHICAGO
Phone Belmont 9635
Venetian
Beauty Parlor
Mrs. A. Deering
Jane T. Price
^ Permanent hair waving,
hair tinting and dyeing
with harmless vegetable
dye. Marcelling
3207 Fullerton Avenue
CHICAGO
Telephone Humboldt 890
Edward Fox
Photographer
Enlargements From Any Photo
Picture Frames
D
2003 Milwaukee Avenue
Corner Armitage Avenue
CHICAGO
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 159
Dill Pickles
One-half peck of pickles. Soak pickles over night in water
with 2 tablespoons of salt in water. Dry pickles in morning;
^ gallon water, 2 cups vinegar, 1 cup salt, 5 cents mustard
seed, 5 cents dill, alum as big as hazelnut, 2 pieces horse-
radish as big as finger. Mix all together and put in vv^ith
pickles. Seal in small jars. Mrs. Harriet Huehl.
Chicago Hot
One peck of half ripe tomatoes chopped fine and drained •
well, 3 cups of chopped celery, 2 cups of chopped white onions;
4 medium size red ripe peppers and 2 green peppers chopped,
2 cups of white sugar, 1 cup of salt, 2 tablespoons of whole
mixed spices, 6 cups cider vinegar. Mix all together and seal. *
Green Tomato Relish
Chop 2 quarts green tomatoes, 1 quart cabbage, 1 pint of
onions, 3 green peppers and 1 red pepper, 1 tablespoon mus-
tard seed, 1 tablespoon celery seed and % cup salt. Mix well
and drain over night. Add Ij^ pints of vinegar, 1 cup sugar
and cook until cabbage is transparent (one hour or more).
Seal. Mrs. H. H. Whiteley.
Chili Sauce
One-half peck tomatoes, 10 large onions, 3 red peppers, 3
green peppers. Grind separately, then mix and add Yz cup
salt, Ij^ cups sugar, 1^ pints vinegar, 1^ teaspoons cinna-
mon, Vz teaspoon cloves, 1 teaspoon ginger, 1 teaspoon nut-
meg. Boil slowly for three hours. Stir often.
Ethyl Sorensen.
160 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Chili Sauce
One box tomatoes, ^ peck onions, 6 green peppers, 8 red
peppers, 2 teaspoons cinnamon, 2 teaspoons cloves, 2 teaspoons
cayenne pepper, ^ cup salt, 3 cups sugar, 1 quart vinegar.
Wash and peel tomatoes and boil two hours.
Mrs. J. W. Thomas.
Sliced Cucumbers
One quart cider vinegar, 1 large cup sugar, 1 tablespoon
celery seed, 2 tablespoons of mustard seed. Peel and slice
cucumbers, add salt and let stand for one hour, then drain
them well. Boil vinegar, sugar and seed a little, then add the
cucumbers. Let come to a boil and seal hot.
Mrs. Schneider.
Spiced Pears
Seven pounds of fruit, 4 pounds of light brown sugar, 1
pint of good vinegar, cloves and cinnamon to taste. Wash
the pears well, but do not remove skin or stems. Let vinegar
and sugar come to a boil. Put in fruit and slowly boil until
tender. Seal while hot. Mrs. Bradway.
Mustard Pickles
One-half peck onions, 4 heads cauliflower, 2 quarts yellow
beans, I3/2 dozen pickles. Soak in strong salted water over
night. Drain and cook until tender in 2 quarts water and 1
quart vinegar. Dressing — Six tablespoons mustard, 1 table-
spoon tumeric powder, 1 tablespoon curry powder, 2 cups
sugar, 1 cup flour, 5 pints vinegar, 1 pint water. Pour over
pickles while hot and add 4 green and 4 red peppers chopped
fine. Mrs. Olga Barthel.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 161
Dill Pickles
Wash pickles and lay in fresh water over night. Pack
tightly in jars putting stalks of dill between and on top of
pickles, over which pour a brine made as follows: Three
quarts of water to 1 quart of vinegar. Boil together and
while hot pour over pickles. Seal jars good and tight.
Mrs. A. Eggert.
Piccalilli
One peck of green tomatoes, ^ peck of onions, 3 large
stalks of celery, 1 cabbage, 12 peppers. Grind together
through a coarse grinder, add % cup salt and let stand eight
hours. Drain, boil ten minutes with enough cider vinegar to
cover. Add 2 cups sugar, 1 ounce celery seed, ^ ounce mus-
tard seed. Mrs. J. W. Thomas.
Com Salad
Twelve large ears corn, 13 large onions, 1 large stalk
celery, 4 green peppers, 4 red peppers, ^ cup salt, 1 small cab-
bage, 3 pints cider vinegar, 1^ pounds brown sugar. Cut
corn from cob with sharp knife, grind the other ingredients.
Boil all together for twenty minutes. Take from lire and add
two heaping teaspoons mustard dissolved in cold water. Mix
thoroughly, can and seal. Mrs. S. Thomas.
L.
i
Dill Pickles
Lay pickles in salt water for 24 hours. Then wash them.
Put one layer of pickles and one of dill into jar until full.
Use plenty of dill. To 1 cup of vinegar, 4 cups of water.
Fill jars with pickles and put the boiling vinegar and water
over them. Seal air tight. Mrs. G. Samuelson.
162
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Tel. Humboldt 9335
Kuehn Brothers, inc
Retail Meats
2142-46 Milwaukee Avenue
CHICAGO
3240 ARMITAGE AVE. 4142 ARMITAGE AVE. 3520 ARMITAGE AVE.
Tel. Belmont 7832 Tel. Albany 7024 Tel. Albany 4666
4816 MILWAUKEE AVE. 3854 FULLERTON AVE. 2717 W. NORTH AVE.
Tel. Kildare 6719 Tel. Albany 572 Tel. Humboldt 1557
United States Food Administration License No. G-26971
Phone Belmont 6133
ANDERSON'S
Home Bakery
*
3309 Fullerton Ave.
CHICAGO
Telephone Humboldt 5067
Emil H. Dortmund
Milk and Cream
Bottled in the Country
2623 North Richmond St.
D
Distributer for
Spring Valley Sanitary Milk Co.
Kansasville, Wisconsin
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 163
Sweet Pickle Peach
To 6 pounds of fruit use 1 quart vinegar, 3 pints sugar,
Yz pint water, 1 tablespoon allspice, mace, cinnamon, cloves,
1 teaspoon of celery seed and 2 ounces of cinnamon stick.
Put vinegar, sugar, water and cinnamon stick into kettle to
boil and tie ground spices in a bag and let boil fifteen minutes.
Seal hot. Mrs. Thomas Otley.
Yellov^ Cucumbers (Pickled)
One dozen medium sized yellow cucumbers, peel, scrape out
seed and cut in pieces about three inches long, cover with cold
water to which a large cup of salt has been added. Let stand
for about 48 hours, drain off this brine, rinse in clear water,
drain and wipe with cloth. Mix 2 quarts white vinegar, 1
quart water, 2^ cups granulated sugar, 1 small handful mus-
tard seed, 1 cheesecloth bag filled with mixed spices, 2 or 3
sticks cinnamon. Boil cucumbers in this mixture until tender.
Place in jars while hot and seal. Mrs. Anna Householder.
Pickled Cherries
Pit cherries and pour vinegar over them. Let stand 24
hours then drain and to each cup of cherries take 1 cup of
sugar. Mix well and let stand until dissolved, then put in
jars and seal. Mrs. Conrad Giese.
Boada Sauce
One quart green tomatoes, 2 quarts cabbage (shredded),
5 onions, 2 green peppers, % tablespoon Tumeric powder, %
tablespoon white mustard seeds, 2 small stalks of celery, 1
tablespoon celery seeds, 2 cups sugar, 2 tablespoons salt,
1 quart vinegar. Boil tw'enty minutes. Christine Peterson.
164 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Chili Sauce
One peck of tomatoes, 3 teacups each of peppers and sugar,
2 teacups of onions, % teacup of salt, 3 pints of vinegar, ?.
teaspoons of cloves, 3 teaspoons cinnamon, 2 each of nutmeg
and ginger. Boil three hours. Christine Peterson.
Pickled Cucumbers
Make a brine of 1 i)int of salt to 4 of water, and pour it
boiling over the cucumbers. Let them stand over night and
pour off the brine. Repeat three times making fresh brinfe
each time, after which wash off in cold water. Put in a
kettle enough vinegar to cover the pickles, 2 tablespoons mixed
spices, a piece of alum the size of a pea. Let boil and potu*
over pickles. Mrs. E. Hawekotte.
Beet Relish
Chop equal parts of boiled beets and raw cabbage together
until quite fine. Season with salt and pepper, add hot vine-
gar which has been sweetened to taste, a few whole mustard
seed and a small amount of shredded horseradish. Seal hot.
This relish will keep indefinitely. Hannah Schmidt.
Chili Sauce
Twenty-four tomatoes, 2 ounces ground ginger, 2 ounces
ground cinnamon, 1 nutmeg grated, 1 dozen onions, 2 ounces
mustard seed, 1 cup sugar, 4 tablespoons of salt, 8 red pep-
pers, 8 cups of vinegar. Chop tomatoes, onions and peppers.
Boil one hour, stirring well, and bottle.
Martha Donovan, Past Matron.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 165
Celery Sauce
Twenty-four tomatoes, 10 stalks celery, 10 onions, 6 pep-
pers (3 red and 3 green), 1 pound brown sugar, 3 teaspoons
salt, 5 cups vinegar. Boil about two hours and can in glass
jars. Hannah Nelson.
Beet Relish
One cup chopped onions, 1 quart chopped cooked beets, 1
quart chopped cabbage, 2 cups sugar, 1 tablespoon salt, 1 tea-
spoon black pepper, % teaspoon red pepper, 1 cup prepared
horseradish. Mix with cold cider vinegar diluted with 3
parts water. Ada Pray.
Yellow Cucumber Pickles
Pare and quarter, remove seeds, soak over night in salt
water. Take white vinegar and sugar to taste. Drop in
pickles, boil till glossy, then bottle. Put white mustard seed
and stick cinnamon in jar. Mrs. Phelps.
Canning
The proportions of sugar and fruit used in canning and
preserving vary greatly. The amount of sugar given below
is about an average for canning when a very rich preserve is
.not desired. These canned fruits are excellent for pies, etc. :
Sugar to a quart jar — Cherries, 6 ounces; strawberries, 6 to
8 ounces; raspberries, 4 ounces; blackberries, 5 to 6 ounces;
quinces, 8 to 10 ounces; pears, 4 to 6 ounces; grapes, 6 to 8
ounces; peaches, 4 ounces; pineapples, 4 to 6 ounces; crab-
apples, 6 to 8 ounces; plums, 4 ounces; pieplant, 8 to 10 ounces.
Here's to your health, your family's good health ; may you
live long and prosper.
166 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Telephone Monticello 800
Henry Frerk Sons
Fuel, Building
Material, Feed
«f
3101-3135 Belmont Avenue
GAINER &
KOEHLER
Home Outfitters
VS^^^JE^
1209-13 Milwaukee Ave.
Phone Monticello 4
Avondale Sash
& Door Co.
Incorporated
Everything in Millwork
3509-15 Belmont Ave.
Beverages
Lemonade
One cup of sugar, y^ cup lemon juice, 1 pint water. Make
syrup by boiling sugar and water twelve minutes. Add fruit
juice, cool and dilute with ice water to suit taste.
Mrs. Harry Keller.
Mint Julup
One quart water, 2 cups sugar, 1 pint claret wine, 1 cup
strawberry juice, 1 cup orange juice, Ij^ cups boiling water
and 12 sprigs fresh mint. Boil water and sugar twenty min-
utes, add mint and let stand five minutes, strain, add fruit
juices and cool. Pour into a punch bowl, add claret, and chill
with a large piece of ice. Dilute with water and garnish with
fresh mint leaves and whole strawberries.
Mrs. Grace Bradwav.
Pineapple Lemonade
Make syrup by boiling 3 cups sugar and 1 quart water ten
minutes. Add juice of 9 lemons and juice of 9 oranges, also
1 can of grated pineapple. Cool, strain, and add 5 quarts of
ice water. Lillie Trodson, Worthy Matron.
168 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Boiled Coffee
One cup coffee, 1 tgg, 1 cup cold water, 6 cups boiling*
water. Beat egg slightly, dilute with one-half the cold water
and mix with the coffee. Turn into a coffee pot, pour on
boiling water, and stir thoroughly. Place on range and boil
three minutes. Cover spout to prevent escape of fragrant
aroma. Add remaining cold water, which perfects clearing.
Mrs. Marie Keller.
Iced Tea
Three teaspoons tea, two cups boiling water. When cool,
strain into glasses % full of cracked ice. Sweeten to taste
and allow one slice of lemon to each glass of tea. The flavor
is much finer by chilling the infusion quickly.
Mrs. W. D. Owen.
Breakfast Cocoa
One and one-half tablespoons Bunte's cocoa, 2 tablespoons
sugar, 2 cups boiling water, 2 cups milk and a few grains
salt. Scald milk. Mix cocoa, sugar and salt, dilute with }4
cup boiling water to make a smooth paste, add remaining
water, and boil five minutes. Turn into scalded milk and
beat two minutes, using egg beater. Mrs. Sid Golden.
Unfermented Grape Juice
Ten pounds of grapes, 1 cup of water, and 3 pounds
sugar. Put grapes and water in granite pan. Heat until
stones and pulp separate. Strain through a jelly bag, add
sugar, heat to boiling-point and bottle. This will make 1
gallon. When served dilute one-half.
Mrs. Elizabeth Degen.
Sandwiches
Egg Sandwiches
Cut slices of bread thin, remove crusts and spread with
creamed butter. Chop finely the whites of hard boiled eggs,
force the yolks through a strainer or potato ricer. Mix yolks
and whites, season with salt and pepper, and moisten with
mayonnaise or cream salad dressing. Spread mixture be-
tween the bread. A. R.
Cheese and Anchovy Sandwiches
Cream 2 tablespoons of butter, add ^ cup grated Ameri-
can cheese and 1 teaspoon vinegar. Season with salt, paprika,
mustard and anchovy sauce. Spread between thin slices of
bread after crusts have been removed. E. P.
Chicken Sandwiches
Chop cold boiled chicken and moisten with mayonnaise
dressing. Spread between thin slices of bread.
Lettuce Sandwiches
Put between the slices of bread, lettuce with mayonnaise.
A few chopped nuts may be added to mayonnaise before
spreading.
170
LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Some other soaps are very good soap^ but —
RUB NO MORE SOAP
is better! Larger bar, too — ask your grocer
Oscar Mayer's
Approved
Meat Products
Oscar Mayer
Chicago
A Policy Placed
With
The Masonic Mutual
Life Association
of Washington, D. C.
D
Thru
Gil. Bergslien
1517 Masonic Temple
Chicago, 111.
will assure plenty of good things
with which to cook when husband,
son or brother have gone
JOHN S. EDWARDS, Prn.
Milwaukee and Armitaee Avq^.-
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 171
Pimento Sandwich
One package Blue Ribbon cheese, 1 small can pimentoes, ^
cup shelled peanuts, chopped. Rub to a paste and spread be-
tween thin slices of buttered bread. Elizabeth Degen.
Cheese Sandwiches
Grate any good cheese, rub into a paste with butter, se?.-
son with salt and a little Worcestershire sauce and spread
the bread. These sandwiches may be made fancy by cutting
small designs from pimentoes, beets or peppers and arrang-
ing on top of cheese. Use only one slice for this.
Sophie Benjson.
Sandwich Filling
1 : Grind 3>2 pound of cheese, add Yz pound of butter and
one ground pepper. Work together with the hands.
2 : Smoke butt cooked and ground. Mrs. Betsy Whitely.
Dates and nuts chopped together and moistened with cream
or mayonnaise dressing makes very good filling for sand-
wiches. A Friend.
172 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 173
"Household Hints"
A spoonful of kerosene added to a kettle of very hot water
will make windows, mirrors and picture glasses bright and
clear.
A piece of Chinese matting slipped between the sheet and
mattress will be found decidedly cooling in summer.
Lemon juice and salt will remove rust stains from linen or
muslin without affecting white goods.
Alcohol will remove grass stains from clothing. Soak for
a little time, then wash in clear water.
Cut hot bread and hot cake with a hot knife to prevent
crumbling.
Hot milk is better than hot water to remove fruit stains.
Tough meat will be made tender if placed in vinegar water
for a few^ minutes.
A small quantity of green sage placed in the pantry will
keep out red ants.
Two apples placed in a cake-box will keep the cake moist.
A small piece of charcoal placed in a vase with flowers, will
keep them fresh for several days.
Always cook vegetables grown above ground in salted water
and those which grow below the surface in fresh water.
This recipe for vinegar has been used in a family for gen-
erations. It is simple to make and there is a large profit in it:
Three gallons of water, 3 pounds dark brown sugar. Boil
tv/enty minutes. Toast one slice of bread a nice brown, spread
on it 2 cakes of compressed yeast. When water is lukewarm
lay bread in it with yeast side down. Set in a moderately
warm place to sour three weeks. No finer vinegar can be
made.
Washing Fluid
One ounce turpentine, dry"; 2 ounces borax, dry; 2 ounces
ammonia, dry ; 1 box Babbitt's potash, dry ; 3 gallons of water.
Sift confectioners' sugar through a sieve to remove lumps.
174 LOGAN SQUARE CHAPTER, No. 560, O. E. S:
Table of Weights and Measures
Butter — 2 solid cups equal 1 pound.
Butter — 2 tablespoons equal 1 ounce.
Butter — 4 tablespoons equal 2 ounces or ^ cup.
Bread — 1 cup stale crumbs equals 2 ounces.
Coffee — 4 cups equal one pound.
Currants — 1 cup cleaned makes 6 ounces.
Cornmeal — 1 cup makes 6 ounces.
Dry and solid material — 8 tablespoons equal 1 cup.
Eggs — 10 shelled equal 1 pound.
Eggs — 8 with shells equal 1 pound.
Extract — Yz ounce bottle makes 12 teaspoons.
Flour- — 4 tablespoons equal 1 ounce.
Flour — 4 cups equal 1 pound or 1 quart.
Spice — 2 tablespoons -ground equal 1 ounce.
Gills — 2 equal 1 cup.
Gills — 1 wine glass equals ^ gill.
Meat — 1 pint chopped equals 1 pound.
Milk — 1 pint, or water, equals 1 pound.
Pints — 2 (4 cups) equal 1 quart.
Teaspoons — 3 make 1 tablespoon.
Saltspoon — 4 makes 1 teaspoon.
Sugar — 2 tablespoons equal 1 ounce.
Sugar — 2 cups granulated equal 1 pound.
Sugar — 2j4 cups powdered equal 1 pound.
Liquid — 1 tablespoon equals Yz ounce.
Liquid — 1 cup contains 16 tablespoons.
Liquid — 4 teaspoons contain 1 tablespoon.
Raisins — 1 cup stemmed equals 6 ounces.
Rice — 1 cup makes J^ pound.
All measurements are level unless otherwise stated in the
recipe.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 175
Time Table of Cooking
Baking,
Bread — (Steamed) brown, 3 hours.
Beans — Soaked and boiled, 3 to 4 hours.
Bread — White loaf, 45 to 60 minutes.
Bread — Graham, 35 to 45 minutes.
Biscuits — Raised, 12 to 20 minutes.
Baking powder, 12 to 15 minutes.
Cake — Layer, 15 to 25 minutes.
Loaf, 40 to 60 minutes.
Sponge, 45 to 60 minutes.
Plain, 30 to 40 minutes.
Fruit, 2 to 3 hours.
Cookies — 6 to 10 minutes.
Custard — Baked in cups, 20 to 25 minutes.
Gingerbread — 25 to 35 minutes.
Graham Gems — 30 minutes.
Pudding — Rice and bread, 45 to 60 minutes
Rice and tapioca, 1 hour.
Indian, 2 to 3 hours.
Steamed, 1 to 3 hours.
Pie Crust — About 30 minutes.
Potatoes — 1 hour.
176 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
Meats — Baked, Roasted and Boiled.
Bacon — Per pound, fried, 15 minutes.
Beef — Sirloin or rib, rare, 5-lb. roast, 1 hour, 45 minutes.
Sirloin or rib, fried, 5-lb. roast, 1 hour, 40 minutes.
Rump, rare, 10-lb. roast, 1 hour, 35 minutes.
Underdone, per lb., 9 to 10 minutes.
Fillet of, 20 to 40 minutes.
Simmered, per lb., boiled, 20 to 30 minutes.
Chicken — 3 to 4 pounds, 1^4 to 2 hours.
Corned Beef — Per pound, boiled, 25 to 30 minutes.
Duck — Domestic, 1 to lj4 hours.
Wild, 20 to 30 minutes.
Fish — Thick, 3 to 4 pounds, 45 to 60 minutes.
Small, 20 to 30 minutes.
Long and thin, 6 to 8 pounds, 1 hour.
Goose — 8 pounds, 3 hours.
Grouse, Pigeons and other large birds — 30 minutes.
Lamb Leg — Well done, 1^ to 2 hours.
Liver — Baked or braised, 1 hour to IJ^ hours.
Small Birds — 10 to 15 minutes.
Smoked Tongue — 4 hours.
Pork — Spare rib, per lb., 15 to 20 minutes.
Loin or shoulder, per lb., 20 to 30 minutes.
Mutton — Leg, per lb., 10 to 20 minutes.
Stuffed, shoulder, 10 minutes.
Veal — Leg, well done, per lb., 20 minutes.
Loin of, plain, per lb., 15 to 18 minutes.
Ham — 12 to 14 lbs., boiled, 4 to 5 hours.
Piece boiled in cider or water, 15 to 20 minutes.
Time for Broiling.
Chicken — 20 to 30 minutes.
Fish — Small and thin — 5 to 8 minutes.
Thick — 15 to 25 minutes.
Steak — One inch thick — 4 to 6 minutes.
Two inches thick — 8 to 15 minutes.
LOGAN SQUARE CHAPTER, No. 560, O. E. S. 177
Boiled — Summer Vegetables.
Asparagus — 20 to 30 minutes.
Boiled Potatoes — 1/3 hour.
Beets — 45 to 60 minutes.
Cabbage — 35 to 60 minutes.
Carrots — 1 hour.
Corn, green — 15 minutes.
Rice in fast boil, water — 20 minutes.
Onions — 45 to 60 minutes.
Beans — 45 to 60 minutes.
This applies to young and fresh vegetables.
Winter Vegetables,
Beans, shelled — 1 to 1^ hours.
Baked sweet potatoes — 1 hour.
Boiled sweet potatoes — ^ hour.
Boiled potatoes — J4 hour.
Beets — 3 to 4 hours.
Cabbage — 1^ hours.
Carrots — 1^ hours.
Parsnips — 1 hour.
Squash — 1 hour.
Time Table for Frying.
Croquettes, Fritters, Doughnuts, Smelts — 3 to 5 minutes.
Time for Boiling.
Eggs — Soft cooked, not boiling water — 4 to 6 minutes.
Hard cooked, not boiling water — 35 to 45 minutes.
178 LOGAN SQUARE CHAPTER, No. 560, O. E. S.
'We may live without poetry, music and art;
We may live v^ithout conscience, and live w^ithout heart;
We may live w^ithout friends, we may live without books;
But civilized man cannot live without cooks.
We may live without books, what is knowledge but grieving?
We may live without hope, what is hope but deceiving?
We may live without love, what is love but repining?
But where is the man that can live without dining?"
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