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Full text of "The Otterbein cook book"

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We are 

Going Out of 
Business. 

Our entire stock is now being offered 
at greatly reduced prices, and we ex- 
pect to close up our business not 
later than Dec. 31, '08. 

You Cannot Afford to 
Miss This Opportunity 

of supplying your needs for the Fall 
and Winter Season. A glimpse of our 
counters will convince you of the 
rare bargains we are offering. 




ANDERSON, IND. 



Entered according to act of (Jon- 
gres8, in the year 190k by B. R. 
Inman, in the office of the Librarian 
of Congress, at Washington. 



tb^ Otkrbm 

Cook 

Published By 

the Eddies' 







of the 

U, B, Church, 
lyomy Creek, Indiana, 




"Press of I he Middle/own iT^ews, 

li. R. INMAN, Vrop., 

iMiddletoyftn, Indiana. 



,^ 



I ocr 3 li^yy 



^ 



,<v 




a»/7?rf Brethren Cbureb, 6onep Creek, 7nd., 
Greeted 1905. 



Ube Ibousekeepev's Hlpbabet 



Always make it a point to do j'our best. 

Be ehaiitable in judging others. 

Comfort is one of those prineless blessings. 

Duty to others must not be over-looked. 

Envious people are always unhappy. 

Flowers will make a palace out of a hovel. 

Godliness with contentment is great gain. 

Husband appreciates tidiness and order. 

Industry and economy provide for ''a rainy day." 

Judiciously spend your time and money. 

Keep your feet warm, head coo! and heart tender. 

Learn the virtue of forgiveness. 

Meditate long before speaking harshly. 

Noble deeds are the best evidence of a noble life. 

Owe no one more than you are able to 

Pay; and allow no one to owe you more than you arc able to lose. 

Quality should not be sacrificed for quantity. 

Remember the sick, the unfortunate and the bereaved. 

Stand by your convictions of right, chough the heavens fi 11. 

Trouble comes soon enough; don't court it. 

Use your friends; and allow them to use you. 

Victory over weakness, should be the aim of all. 

Watch your time, your tongue, and your temper. 

Xeoute well your.part in everything with which you are connected. 

you will pass this way but once, make the best of the journey. 

Zealou=ily strive to make the world better for your having lived in it. 



Hn JEnlargeb IDieion. 



[A paper read by Mrs. Montrew Sanders on the occasion of the opening of the 
basement of the church] 

"Where there is no vision the people perish" are the words that were 
spoken by one who was in close contact with human life in its various con- 
flicts and triumphs. That inactivity is followed by retrogression and that 
circumscribed vision results in loss of power and opportunity, is a fixed 
law in the spiritual realm as well as in the physical. 

Thousands of churches in America to-day have ceased to be bulwarks 
of power in extending the kingdom of our Christ, simply because the 
membership was content with small things. Hundreds of churches are 
closed and are mouldering away by tbe roadside, because the congregations 
lacked a vision of a larger field atid were unwilling to pay the price of a 
larger growth and an increased power of evangelism. These empty church 
houses, where once the gospel of love was proclaimed by men whose hearts 
were aglow with heavenly fervor, and where the struggling multitudes 
gathered in from the various walks of life in order that they might receive 
spiritual food and guidance, have now become mere habitations for the 
straying bird that seeks refuge from the disturbed elements. The faithful, 
along with the aged trustees and loyal members, have either passed on to 
their reward or lapsed into lethargy and inditTerenoe. The young men and 
maidens spend their hours in frivolty and pleasure. The boys and girls 
roam the fields and loiter on the streets. The heart of the parent becomes 
burdened, and their eyes send forth tears of anguish on account of the iu- 
ditferennce and waywardness of their children. When we seek to find out 
the cause of all this, we invariably find that it is a process of spiritual de- 
generation and decay that had already begun as the result of a failure on 
the part of the christian forces in those communities to break away from 
obsolete customs and antiquated methods, and keep apace with the pro- 
gressive spirit of the age by attempting larger things for the cause of 
Christ. 

We, as members and friends of this part of the christian church have 
learned some practical and very helpful lessons along this line during the 
last few years. All of us can remember when the congregations which as- 



sembled for worship in this village from time to time were content with 
quite crude and commonplace facilities for the promotion of religious wor- 
ship and the extension of gospel privileges. No matter how comfortable 
and cuzy might be our own firesides, we thought little about it if the housfe 
of God was not in harmony with our homes. We saw the hand of pnjgrebs 
as it wrought its mighty transformation as if by the touch of magic, in 
other phases of human endeavor, but we realized that the church was not 
keeping pace. Tiere came a time however, when conditions began to 
change — a brighter day was dawning, and a new star was appearing in tlie 
spiritual heavens which destined to shed its sombre light over the entire 
community, giving new hope and new life to all who would come under the 
influence of its marvellous power. I refer to the larger vision that has 
come to this church in rejeut 3'ears, and tne rem^irkable growth and material 
enlargement that followed, the culmination of which we meet here to-night 
to celebrate. 

In the worthy achievements of the past few years the women 
of the church have borne a noble part. They have stood side by side wiih 
their sturdy brothers in an united etfort to plant the church upon a higher 
plane and a firmer foundation. The organized work among the women of 
the church had its inoeption about five ) ears ago, when a number of the 
women in this community met in the old church, which formerly stood up- 
on this sacred spot, and organized the Ladies' Aid Society of this church 
wtih eighteen members enrolled at the first meeting. Mrs. Sallie Edwards was 
elected president Plans were inaugurated and put into practical opeiation 
which had as th;; chief (jhject the assuming of part of the re^jponsibility of 
providing funds for the support and extension of various departments of 
the work of the church. The ladies entered into their new labors with a 
spirit of fervency and cheer, and in a very short time tje Aid Society be. 
came one of the leading faetois in the church life. 

A few months after the society entered upon its useful career, some 
one sus^gested fhat Honey Creek should have a resident pastor. The idea 
was a popidar one, and the Aid Society took up the discussion, and con- 
tinued the agitation which resulted in definite steps being taken towa'-d tiie 
building of a home for the pastor of the church. The society came for- 
ward wlien the success of ihe enterprise was in jeopardy and pledged 
$100 00 to a'u\ in building the parsonage. It was a glad day for the society 
as well as for the entire church when the pastor and his fajnily were moved 
into the new parsonage, the first house of iis kind in the village 

With the completion of the parsonage, and the spirit of sacrifice and 
service that the society developed in their efforts to provide their part of 
the funds, came a still lartrer vision of greater opportunities. When a new 
house of worship was proposed, the Aid Society was not found laokins in 
support ami enthusiasm A pledge at $500.00 was ma.irt before the build- 
ing was begun. The greater [)art of this sum was paid before the church 



was completed. An additional sum of $200 00 wa% pledged on the day of 
dedication, and now the society is expecting to bear the greater part of the 
responsibility of providing for funds for the completion of the basement. 
About $400.00 more will be expended for these improvements, which will 
make the entire amount expended by the society during the last Ave years, 
something near $1200.00 As to how this large sum of money has been 
collected, almost every person in the community understands. The women 
have been toiling arduously, early and late and in many ways, in order that 
they might carry forward the work that lay so near their hearts Practi- 
cally the entire community has encouraged them in a substantial way, and 
the splendid work that has been accomplished is due largely to the hearty 
support received from the many friends of the socioty, all of which h is 
been greatly appreciated by those who have had the work in hand. 

Friends, it has been a long, hard pull. There were times when the 
roads were not smooth, and the "weather was not pleasant. There were 
conditions that made it embarassing for us to carry on our work Throb- 
bing heads and aching limbs have told the frequent story of a day of in- 
cessant toil, but a full purse when the day's work was over, caused a joyous 
spirit. The burden ot the responsibility has been .great and many times 
seemed more than we could bear; but in the midst of all our sacrifice and 
labors, we have been happy and hopeful, realizing our labors were for Him, 
who gave his life for us. As we sit here to-night amidst these beautiful 
and pleasant surroundings beneath the roof of this splendid temple dedicat- 
ed to the worship of Almighty God, we glance backward over the pathway 
over which we have traveled and see how the way has been opened up for 
our advancement and realize that the hand of the loving B'ather has guided 
us to this present hour of victory and promise. 

Does it pay? Have our labors been in vain? Nay! Nay! All our 
labors, all our sacrifices and all our energies have been transformed into 
bulwarks of spiritual power and have become pillars in the temple of our 
God. Our work is only begun. This enlarged vision will carry us into 
new and larger fields of endeavor. Let us not relax. Let every step be 
forward and upward, until the last battle is fought, and the victor's crown 
is placed upon our brow. Then-^perhaps not until then, will we kaow the 
real joy of unselfish service. Then we will forget all about our conflicts, 
our conquests, and our crosses, for we will hear again the beautiful wonA 
which were spoken at Bothany, ''She hath done what she couli" 



Vour Baking troubles 
an Reduced to a fninimum 



—when you use a good grade of flour. 
Those who have thoroughly tested the 
merits of our >^ ^ 

"Tall Creek" and 
"Gilt edge" Thur, 

realize that these popular brands of 
flour are unsurpassed in the production 
of Good Bread, Pies, Cakes and all 
Pastry Products. t^ > 



When you have Wheat, Corn or other 
grain to sell, remember we always pay 
the highest market price. We also keep 
on hand a liberal supply of Hard and 
Soft Coal. ^'* ^* ^ 



Dankls & Pickering (^ 



3u8t Zo IReminb l^ou 



Some of our friends who contributed recipes failed to sign their names. 
We regrat this very ruuoh, as wo desired to have the n i-aes of all coa- 
tril)utors. 

XXX 

Where two or more recipes were alilie, one only was used. It has been 
our purpose, however, to use one or more of the recipes of each ooD' 
tributor. 

XXX 

The committee who had charge of the publication of the "Otterbein 
Cook Book" are grateful for the assistance of the many friends who con- 
trii)uted recipes for the book. 

XXX 

'I'he advertisers who have patronized us are business and professional 
men of excellent standing and we do not hesitate to recommend them to 
the confidence of our readers. 

XXX 

It is in order to provide funds to pay for the completion and fuinisli- 
ing of the basement of the church, thai Tlie Otteibein Cook Book was is- 
sued. Kvory peraon who purciiases a book will contribute to this laudable 
enterprise. 

XXX 

In a few instances the exact iimonnt of certain ingredients in recipes 
were indefinite It will be well to use your own judgement in such cases. 

XXX 

Any n—ipe ihnt is entirely new and untried, should be used cautiou.^ly 
for the llrst lime. 



Beveraoee 



Coffee 

One cu|)ful of colFee, one egg, one cupful of coM water, six eupfuls uf 
boiling water, soald a graniteware coffeepot, waab the egg, break and boat 
slightly, dilute with one half the cold water, suld egg, crushed sliell and 
coffee, put into the coffee-pot, pour on the l)(jiling water and stir thorough- 
ly. Place on front of range and boil from three to five minutes. Pour 
some into a cup to free the spout from grounds, return to coffeepot and re- 
peat. Add remaining cold water, which, being heavier than hot water, 
sinks to the bottom, carrying the grounds with it, and completes the process 
of clearing. Place on the back of the range, where it will not boil, for ton 
minutes. Tliree egg shells may be used in place of one egg. Fov after- 
dinner coffee use twice the amount of coffee given in this recipe. 

— Mrs. H. U. liiman. 

French Coffee 

1 quart water to I cup very fine ground coffee. Put coffee grounds in 
bowl; pour over about ^ pint cold water and let stand for 15 minutes; bring 
n'oiaining water to a boil. Take coff*>o in bowl, strain through fine si(^ve, 
then take French coffee-pot, put coffee grounds in strainer at top of French 
pot, leaving water in bowl Then take boiling water and pour over coffee 
very slowly Then set colfee-pot on stove 5 minutes; must not boil. Take 
off and pour in cold water from bowl that coffee was first soaked in, to 
settle. Serve in another pot. The French, who have the reputution of 
making the best coffee, use 3 parts Java, 1 part Mocha, — Selected 

Vienna Coffee 

Fqual parts Mocha £;nd Java coffee; allow 1 heaping tablespoon of 
coffee to each person, and 2 extra to make good strength. Mix 1 egg with 
grounds, pour on coffee ^ as much l)oiling water as will be needed, let 
coffee froth, then stir down giounds and let boil 5 minutet*; tlien let coffee 
stand where it will keep hot, but not boil, for 5 or 10 minutes. an<l add 
rest of water. To 1 pint cream add white of an egg, well l)oaten; this is to 
bo put m cups with sugar, and hot colfoe ailded. — Selected, 



iu 



Chocolate 

One and one- half square baker's chocolate, two tablewpoonfuls of 
sujrar, one cupful of water, three cupfuls of milk. Add water to the 
chocolate and stir over the fire till smooth, add sugar and milk, bring to the 
boiling point, boil one minute, whipping with an egg-beater. Serve. 

—Selected. 

Cocoa 

One and one-half tabJospoonful of prepare*! cocoa, two tableqpoonfuls 
of sugar, two cupfuls of boiling water, two cupfuls of milk Scald milk, 
mix sugar and cocoa, and add one-half cupful of boiling water to make a 
smooth paste, add remaining water and boil one minute, add scalded milk 
and beat two minutes with Dover egg-beater. — Selected 

Tea 

Water for tea should be freshly heated and jnst boiling. Teas are of 
differing strengths, but a safe rule is one teaspoon dry tea to one- half pint 
boiling water. Scald tea-pot; put in dry tea and cover for one minute. 
Add boiling water, cover closely. Let stand 3 to 6 minutes, strain off into 
second hot pot A wadded cozy will keep tea hot for a long time off the 
fire. — Selected. 

Russian Tea 

Serve a slioo of lemon in each cup of loa with ^noar to laRte. la 
lluasia a preserved strawberry is added to each cup, — Selected. 

Dandelion Wine 

Gather one- half gallon of dandelion blossoms, pour over thorn one 
gallon of boiling water let stand over night Strain well and add four 
pounds of sugar and the juice of two lemons. Lot stand five or six weeks, 
strain ami bottle — Nettie Fleming. 

Grape Wine 

PrcPs juice from grapes, place on stove lot heat to the boiling point, 
sklro, sweeten and seal it in quart cans. — Saliie Warner. 

Pineapple Lemonade 

One pint water, one cup sugar, one quart ice-water, one can grated 



11 



pineapple, juice of three letnone. Make a syru|) by boiling the sugar and 
water ton minutes A'M the [)i!ioapp!e and leraon juioe. Cool, strain and 
add the iec water. — Selected. 

Fruit Punch 

Three cups sugar, one cup tea, two quarts lee- water, one pint straw- 
berry syrup, juice of five lemons, juice of five oranges, one can graied pine- 
apple. Make a syrup by boiling the sugar and water ten minutes. Add 
the tea, fruit juices, pineapple 'and strawberry syrup. Let stand thirty 
minutes; struiu, add enough ioe- water to make one and one-half gallons of 
liquid, turn into a large punch bowl over a piece of ice and add the oherncs. 
This amount will serve fifty people. —Selected- 

Dandelion Wine 

Recipe for one gallon.— Three quarts of blossoms, one gallon boiling 
water, let stand three days, then strain. Three pounds granulated sugar, 
IJoil, ekim and cool, add two lemons chopped fine, tvv^o tablospoona of yoast. 
Let stand five days, strain and bottle. Tie a cloth ou each bottle, do not 
use corks. — .Mrs. Adol[)h Levy, Mrs, Fanny Jones. 



Choice Cuts 



can always be found in our ice clients— the 
liind, quality and In the condition that you 
appreciate. We taive pride in ciittinjj; meats 
to piease our customers. 
«««Our lard i^ pure and fresh and especially 
desirable for bailing* 

Your patronaj^e solicited. 

B. E. Goff CSL Sons, 

Locust St., Middletown. 



12 



Bteab 

The Baking of Bread 

TliG oven should bo hot cnoiijih to turn a piece of while paper a dark 
brown in five minutes for the baliing of bread, The heat should inoreaso 
HJightly for the first ten roinutes, and gradually deerease tiU the end of the 
baking. The heat in the center of the loaf should roaoh 213 degrees, other- 
wise the starch cells will not be ruptured or the ferment jjerms killed. The 
heat changes the starch on the exterior of the loaf to dextrine. If it burns, 
the dextrine is turned into oararael, and has a slightly bitter taste. When 
the loaf is removed from the oven, place it where the air will circulate free- 
ly around it. Do not cover, if you like a crisp crust. When cold put it 
into a clean, sweet bread-i)ox, without any wrapping, as the latter will give 
it a musty fl ivor. The pan for baking bread should not be over four 
inciios wide, four inches deep, and suited in lentrth to the oven When the 
loaf is larger than this, there is danger of the temperature in the center of 
thf loiif i!0t reaching 212 degrees Fahrenheit, and the yea^t germs not be- 
ing kdicd. • — Sele(!ted, 

Bread With Beer Yeast 

ll<M,k and masli four medium sijjcd {)otatoos, add to those about a 
t'lbli'MpooM of Rait and one half ci.pful of sugar, wtir tliorouj^hly, then add 
two tidilewpooiifulu of Hour, pour over this oiuuigh boiling water to scald 
the Hour and [iotutoos. If the potatoes aio new, use the water in wiiich 
they word cooked, if tiioy are oil poialoen use just boiling water from a 
kettle, ^ftor the Hour iw scalded add enough water to make the amount of 
yeast you want [tliis recipe is for four or five loaves] allow a pint of yoast 
for a loaf, ■Hfter you have added all the water necessary if too hot allow 
to oool until luko warm then .add youi- beer yeaBt and let stand over night 
In the morning dip (ul one quart of the yeaat to aavo for starting, and 
thicken the rout and lot stand unill light and mix Into dough, don't make 
dough as stilf as you would with any otiier broail Work your dough until 
smooth and let Vini^ again then mold into loaves 

— Mth, .Montrew Handera 



Home Made Yeast 

Boil six large potatoes in tUree pints of water. Tie a bandlul of hops 
in a small muslin bag an(i boil with the potatoes; when thoroughly eookod 
drain the water on enough (lour to make a thin halter; sot this on the stovo 
or range and soald it enough to oook tne flour, (this makes the yoast keep 
longer); remove it from the Are, and when oool enough, add the potatoes 
mashed, also a half a oup ot sugar, half a taulespoonful of giugor, two of 
salt and a teaou|)ful of yeasi, Let it stand in a warm plaoe until it has 
thoroughly risen, then put it in a large mouthed jug, and cjork tightly; set 
away in a oool place. The jug should be soalded before putting in tho 
yeast. Two-thirds of a uotfee cupful of this youst will make four loavos, 

==^Norali Grillls. 

Corn Bread 

Two cups fresU meal, one cup flour, one teaapoonful of salt and two 
tottspooufuls of leaking powder, two well beaten eggs, two teaspoon fuls of 
butter, a tablespoonful of sugar, Stir all with swoot milk to a soft dough, 
plice in a pan and bake immediately. —Mrs. Kda UteUs. 

Corn Fritters 

One beaten egg, one-half cup sugar, one-half uup sour milk, ono-half 
teaspoon soda, pinch of salt, two tablespoons of fiour and meal. 

—Mrs, Blanch Stewart. 

Boston Brown Bread 

One cup each of flour, white corn meal, sweet milk, and two-thirds of 
a cup of ligiit Orleans molasses, one teaspoonful of salt, and ono of soda 
dis»4olvod in hot water. Take pound baking powder cans, lard, them well. 
an. I (111 two-thirda full. Hut on their llda and sot them in a kcitlo which Is 
about half full of boiling water. Put on the kettle lid and keop constantly 
boiling for two hours. Heplenish often with boiling water. 

^Mv». C. (J. DrulGV, 

Corn Bread 

Ouo oup of corn meal, one cup of Hour, two lioaping teaspooofuls of 
baking powder, a pinc-.h of salt, stir these dry IngrC'dicnts togetltor, one cup 
of swMOt mik, one wwll beaten egg ami a scant third of a cup of iMitttT, 
melted, stir this Into tho dry ingredients and beat until light and bake 
twenty or thirty minutes. — Mrs. Lert Kadely. 



14 



Biscuits 

One quart flour, two teaspoons Royal Baking powder, one teaaprion 
salt sifted tniretlier, add lard the size of two largo eggs, rubbing tbruugli 
flour. Mix witli cold water, as soft as can bo bandied. 

— Mrs. Merle Cummins. 

Steamed Corn Bread 

One egg, one pint sou'' milk, lialf pint sweet milk, one pint meal, o, 
pint flour, scant half tea cup sugar, one toaspoonful of soda. Steam tv 
hours and then baKo one hour. — Mrs. S. K Kdwanls, 

Spoon Corn Bread 

One quart of meal, one toaspoonful of baking powder, one teaspoonf> 
of soda, one spoonful of sugar and salt to taste. Sift all together an 
Bcald with boiling water, add two woU beaten eggs, and one spoonful ( 
melted lard and sour milk enough to make a thin batter. Pour in bakir 
dirth, or pan, an«l liake one hour. — Mrs .John Wilkinson. 

Baking Powder Biscuits 

One <inart of flour, salt, four teaspoonfuis baking powder, lump buttc 
siae hu-iii! egg. Mis lig'itly with milk. Or 

One quart of flour, salt, two teaspoonfuls baking [lowder. Mix wit 
sweet c nam, Kilhor recipe is just the tiling to eat with sruolhered eliicke. 
and }ir:i\y —Mrs L. O. Miller, Dayton, Oiiio 

Steamed Graliam Bread 

Two eu[)s sour milk, one cup molasses (sorghum is best) one and one 
half teaapooiiful salt, one toaspoonful soda, one tal)lospoonful brown Kugar 
enough graliam flour to iiiaUo a still' batter. Steam two hours an<l dry it 
oven ten or (Ifleen minutes — Josephine Kent. 

Parker House Rolls 

S'iuld (.no pint of milk, j'dd two talilospooiifuls each of butter am, 
sugar, one toaspoonful of salt; when lukowaviu ad<l one- half cupful of 
yoHMt, diaxolvod in one half cuufiil of water, add flour to make a soft batter, 
beat well, add one ogg boaton separately, and flour to make a dough. kii«ad, 
Jet rise till it doubles its* si/o, knead iigsiin and shape into rolls, lot it rise 



15 



one aud one half to two hours, bake in a qiiiok oven twenty minutes, brush 
with butter and milk. Rolls take thoir names from the ditferent forms in 
which they are sliaped They may also be made from Vieuna bread dough. 

— Selected. 

Salt Rising Bread 

A half pint of now milk, boiled, stir into this, three tablespoonfuls of 
irn meal and stir well, set in a warm place over night. In the morning 
ike a pint and a half of warm water, soda the si/.o of a pea, a pinch of 
!lt and stir in Hour to make a thick batter, then stir in the mush and set 
a warm place to rise, add a little more warm water with a tablespoonful 
lard, two of sugar, a little more salt, mis stiff, knead well, mould in 
ina. let rise and bake, when done grease the top with butter and let it 
<am\ in pans until it softens, -^-Mra, Jap VanMatre. 

Steamed Brown Bread 

One cup Orleans molasses, two cups of swoet milkj one tcatipoon soda 
isdlved in molasses, one teaspoon of salt, throe cups of Graham flour, 
team three hours. ---Mrs, F. F, Miller, 

Corn Bread 

(Called Egg Bi-eadl in the Soath) 

1* Beat twi eggs well in e*.one pan Add two eupa buttor-milk, tablc- 

^oou sugar, tablospooa melted butter, lard or better, fried haw dripping-iSi 

It of salt, scant level teaspoon soda sifted Into one oup each corn meal 

'nd flour. Make u stiff batter, adding more meal if noooasary, and pour 

iito well oiled bread pan to the depth of one inch, 

— Kllen Gfoenoudyko, Now Docatur, Alabama, 



4 



^ Yeast 

4 One pint of warm mashed potatoec;, throe pints of warm wator, one- 
alf cup of sugar, one tablespoon of salt, and ono oako of yoaat, Keep in 
aelf scaler can ready for use, For throe loaveaof broad, ono quart of warm 
water, one cup of the yeast, ono tablespoon of lard, ono-half cup of flugar, 
mix stiff and lot raise over nljjht, mould out in loaves, 

— Mr«. Kmuiu ytrouiili. 



1« 



Brown Bicad 

Two oups ot sour miik, oue half cup of new Orleans molasses, three 
cupa of Graham flour, one tabloapoonful aoda stirred in molasses, mix and 
put in a pan or baking powder cans, set in steamer over boiling water. 
Steam three hours, then sot in oven and babe half an hour. 

-=-Mrs. Tillie Davis, Galveston, Indiana. 

Choice Corn Meal Bread 

One pint fresh meal and one pint flour, sifted with four heaping tea- 
spoonfuls baking powder, a piece butter the size of an egg, two eggs, four 
tahlespoonfuls of sugar, two teaoups sweet railk; bake very quiok; have pan 
buttered and well warmed beforehand, 

^Mrs. G. P. Macklin, Union City, Ind. 

Biscuits 

One pint flour, one heaping teaspoon of baking powder, one teaspoon 
salt, butter the siae of an egg, one-third pint of milk and water mixed, 
Siir flour, baking powder and salt together, work in the butter till thorough- 
ly mixed. Make a hollow in the center, pour in the milk and water, then 
with a fork or spoon work the llour toward the center and ve-'y lightly mix 
the Ingredients together, it should be quite a soft dough. Flour the 
board luavily. pour the dough on the flour and sprinkle flour over the top. 
Fold ovor fioveral Umes with the hand-pat down gently. A rolling pin is 
not needed at any time if the dougti is m;ido right. Keep board well flour- 
ed or dough will stick Cut with the lid of a baking powder can or any 
small cutter Remember, to have light lilscuits, the dough must bo very 
soft and it Is nocessnyy to have plenty of flour on board and dip cutter 
frequently in tho flour hut not work flour Into the dough except as a trifle Is 
folded in. ™.Mrs. L. Hi. Ouster, Dayton, Ohio. 



We ate Always Glad to See You 

on the *'Sunny Side of lOth Street" 

—tho home of Marshall's lOth Street Grocery, where courteous treatment 
and square doalinii: always hritiU ourouslomers bai'k for larger purchasos 

/. A'. MARSHALL, i^'ddietown, i«d. 



17 



Cahe 

Apple Sauce Cake 

One cup sugar, one-half oup butter or lard, one cup apple aauoe, one 
toaspoonfuls sotla, one teaspoon baking powder, two andono-balf cups Hour, 
oinnamoo and uutmeg, raisins or nuts. —Mrs. K. F. Lodgerwood. 

Chocolate Layer Cake 

Dissolve two ounces of cbooolato in five tableapoonfuls of boiling 
water, cream, one-half cup butter, adding gradually one and onC'half oups 
sugar; add the yolks of four eggs, beat well, then add the ohooolate, ono- 
half oup oreara or milk, one and throe- fourth uups flour, two rounding 
toaspoonfula baking powder, one toaapoonful vanilla. Beat the whites of 
the eggs to stiff froth, stir them carefully into the mixture and it is ready 
to hake, either in a loaf pan or in three layers, The Ia5er8 may be put to- 
gether with boiled ioing, flavored with ohooolate, 

— Mrs. E. F. liodgerwood, Michigan City, Ind. 

Spongfe Cake 

Two cups of sponge, two cups of sugar, one oup of lard, two oups of 
Hour, two eggs, one teaspooaful of ^oda, one tableapoonful of all kinds of 
apices, —Mrs, Nan Ginn, 

Chocolate Fudge Cake 

One oup of brown gugar, one-half oup butter or lard, two oggSj one 
and one-half toaspoonfula of baking powdor, ono-half oup sweet milk, two 
squares of chouoluto, one toaapoonful of vanilla, twooupaof Hour. 

— Mrs, Vlmo Mutorspaugh, 

Spice Cake 
Two cups of augar, ono-half cup of lard, four eggs, one^half oup of 
sour milk, ono tou«poonful of aoda buat in milk, two and oiio half oup of 
Hour, two toaspuoufula of eiiinamoo, one te&apoonful of clovea, om toa« 
Hpoonful of utlapii<e one half tea^poonful of nutmeg, 

>— Mra. 1). VV, Zartuian, .Mrs. bla IMiippH. 



IH 



Spice Cake 

Two cops of sugar, one oup of butter, yolk of three eggs, one cup of 
sour milk, one teaspoouful of soda, three cups of flour, two and one- half 
teaspoons of oiunainou, one half teaspoon of cloves, one oup of raisins, 
one cup of currants, one cup of citron. When all made then add the 
beaten whites of the eggs; this is Que 

— Mrs. U, J. Carter, Mrs. Sarah Trout. 

Coffee Cake 

One oup of light brown sugar, one cup of butter. Mis butter and 
sugar together, then add three eggs, leaving out the whites of two for 
icing; one cup of molasses, one tcaspoonful of cinnamon, nutmeg, cloves 
and allspice, one oup of strong coffee, three cups of flour, one level tea- 
spoonful of sour milk, one cup of seeded raisins, chopped. 

— Mrs. Mary Cummins, Middletown, Ind. 
Mrs. Rose Rader, Sulphur Springs, Ind. 

Nut Cake 

Two oupa of white A sugar, one-half oup of butter. One eup of sweet 
milk, three cups of flour, two heaping teaspoonfuls of baking powdir, 
whiles of five eggs, one cup of hickory or walnut kernels. Cream tiic sugar 
and butter then add the milk, then sift the flour and baking j)owder to. 
gctlicr three times pour back into sifter and sift in the sugar, butler and 
milk. Next add the well beaten eggs. Hul) the nuts good with flour, adcj 
the batter, flavor to taste, Imke in layers. 
— Mrs. Kulalio D. Boyd, Miss Margaret Sohlegel, Mrs. Kflle Sohlegel. 

Sponge Cake 

Yolks of throe eggs, one cup of granulatoil sugar and beat to a foam. 
Four tabiospoonfuls of cold water, wne cupful of flour, one t*»aepoonful of 
leaking powder in flour, sift, whites of eggs beat atiflf and stir in cako, 
Flavor to lastc — Rebecca Clark, Greontown, Ind. 

Jam Cake 

One cup sugar, throo- fourths cup butter boaton to a eroam, one cup 
jam, throo oggn well boaton, ono-hiU" teaspoon nutmog, one half toaapoon 



19 



allspice, one teaspoon cinnamon, one teaspoon soda dissolved in a very 
little hot water, one and one-half cups flour. May be baked in loaf or 
layers. (Tested; excellent). — Mrs. L. E. Custer, Dayton, Ohio. 

Rolled Jelly Cake 

One cup of sugar, two eggs, two tablespoonfuls of water, mix one and 
one-half teaspoonfuls of baking powder with one and one-half cups of flour, 
add this to eggs, sugar and water and do not stir much, flavor with tea- 
spoonful of lemon, bake in quick oven, when cool spread on the jelly and 
roll up in cloth tor a few minutes. — Bertha Myers. 

No Shortning Cake 

One cup of flour, two-thirds cup sugar, one egg, two teaspoonfuls bak- 
ing powder and a pinch of salt. Bake in a quick oven and eat warm. 

White Sponge Cake 

Take the whites of six large eggs, one cup granulated sugar sifted, 
one tablespoonful lemon juice, two-thirds cup flour sifted four times, add a 
pinch of salt to the whites and beat until it won't fall from the plate when 
turned bottom side up, then add the lemon juice and beat again until very 
stiff, add the sugar, fold the flour in lightly and quickly bake twenty five 
or thirty minutes. (Add no shortning). 

— Sarah Gilbert, Straughn, Ind. 

Watermelon Cake 

One-half cup butter, one cup sugar, one cup sweet milk, three cups of 
flour, two teaspoonfuls baking powder, whites of four eggs. Take out one- 
third of the dough, add two teaspoonfuls lernon extract to the remainder 
and two teaspoonfuls of red sugar In the part taken out. Place half 
of the white dough in a buttered tin, pour in the very center one-half the 
pink, place in this blanched almonds or raisins in a thick row for seeds, 
pour on tne remainder of the pink, the white. This is a beautiful cake for 
parties and entertainments, — Myrtle Craybill, Dunkirk, Ind. 

Snowball Cake. 

Two cups sugar, one-half cup butter, whites of four eggs beaten stifl?, 



20 



one cup sweet milk, two teaspoonfuls baking powder, nearly three cups 
Hour. Flavor to suit taste. 

— Filling for 8ame. — 
Two cups sugar, one cup cream, cook till thick. Flavor with vanilla. 

— Azzie Nigh, Morristown, lud. 

Oatmeal Cookies 

One cup ot sugar, two cups oat flakes, one cup of flour, three-fourths 
cup of butter, two eggs, one teaspoon of cinnamon, three-fourths spoon of 
soda dissolved in one tablespoon of boiling water, pinch of salt. Drop a 
teaspoonful on well greased bread pan about two inches apart. 

— Mrs. Martha Broughman, Indianapolis. 

Cream Cake 

One-half cup sweet miik, one and one-half cups white sugar, three 
cups flour, throe-fourtiis cup of butter four eggs, three teaspoons baking 
powder. 

FOR CREAM. 

One pint thick cream, the white of one egg, tablespoon sugar. To be 
baked in four layers. — Mrs Sarah Rich wine. 

Doughnuts 

Four potatoes mashed without butter, one and one-half cups sugrr 
mashed in potatoes, two eggs beaten separately, three teaspoons baking 
powder, one scant cup sweet milk, butter size of walnut, little nutmeg. 
Fry in lard. Tested and found very good. 

— Mrs Sallie Wright, Lapel, Ind. 

Good Sponge Cake, 

Two cups sugar, two cups hot water, two cups flour, five eggs. Pour 
hot water on sugar, let stand till cold, then put yolks of eggs in and beat' 
long and well, tiicn add the whites beaten stirf and beat well again, add 
flour and bake in a moderate hot oven. 

— Mrs. G. K. Hartman, Hagerstown, Md. 

White Cake 
One cup sugar, one cup sweet milk, onelialf cup butter, whites of two 



21 



eggs, one teaspoon vanilla, two large cups sifted flour, two teaspoons bak- 
ing powder. Bake in long, narrow tin pan, frost and cut in squares, 

— Nettie Brandon. 

Spice Cake 

Three eggs, one cup sour milk, one and one-half cups dark brown 
sugar, three- fourths cup of lard and butter, one teaspoon cloves, one tea- 
spoonful spice, one teaspoonful cinnamon, one teaspoonful baking powder, 
one teaspoonful soda, one teasponful nutmeg. — Mrs. Alice Mauek. 

Feather Cake 

Sugar two cups, butter one-half cup, flour three cups, whites four eggs, 
one cup almost full of milk, three spoonfuls of baking powder. Flavor 
with lemon. — Susie Fadely. 

A Good Cake to Eat Warm 

One cup sugar, one cup thickened yeast, one-half cup butter, three 
tablespoons buttermilk, one teaspoon soda dissolved in milk, one teaspoon 
spice and one of cinnamon, one cup flour. —Charity Myers. 

Blackberry Cake 

One cup brown sugar, one- half cup butter or lard, three eggs, four 
tablespoons sour cream, one teaspoon soda, one teaspoon ground einnamon, 
one teaspoon allspice, one-half, cup preserves (blackberries or cherries), two 
cups of flour. Bake in layers or loaf. — Jennie Conn, 

Rose Cake 

Two cups of white sugar, one cup of butter, one-half cup sweet milk, 
whites of five eggs, three teaspoonsful of baking powder, three and one- 
half cups of flour. 

Red Part — One cup of red sugar, one-half cup of butter, one- half cup 
sweet milk, whites of three eggs, two teaspoonsful of baking powder, two 
cups of flour. — Mrs. Kate Mad^y, Mintie Maddy, 

Blackberry Cake 

One cup of buiter, two cups of sugar, six eggs, six tablespoonfuls of 
sour cream, two teaspoonsful of soda, three cups of flour. Spices of all 
kinds to suit the taste. Last add one cup of blackberry jam. Bake in 
layers; chocolate icing. — Miss Mary flarter. 



22 



White Cake 

Two scant cups granulated sugar, one cup butter, whites of six eggs, 
one cup of milk, tliree cups of flour, two tablespoons of baking powder and 
flavor. -—Mrs. Emma Cooper. 

Poor Man's Sugar Cookies 

Two cups sugar, 2 eggs, one cup lard, three-fourths cup cold water, one 
teaspoonful of soda dissolved in water, half of a nutmeg. Stir all together 
until too stiff to stir with a spoon, then knead with hands until right to roll 
out thin. Bake in quick oven. Be sure and try it, 

— Mrs, Emma Cooper. 

White Mountain Cake 

Two cups of sugar, one cup of butter, three cups of flour, one-half 
cup of sweet milk, ten eggs, whites beaten very stiff (or the whole of five 
eggs if the shade from the yolks is no objection), two teaspoonfuls cream 
of tartar, one teaspoonful of soda. Flavor to taste. — Mintie Maddy. 

Hickory Nut Cake 

One cup of butter, rubbed to a cream with two cups of sugar, one-halt 
cup of sweet milk, three cups of flour one teaspoonful of baking powder, 
whites of eight eggs, one pint of hickory nut kernels, or half nuts and 
half raisins, and add flour and beaten whites alternately. Dredge the nuts 
slightly with flour. ' — Hattie Harter. 

Good Cookies 

Three eggs, two cups of sugar, one cup of sweet milk, one cup of 
lard, one tablespoenful of lemon, three toblespoonfuls of baking powder. 

— Susau Baker. 

Devil's Food 

Two cups brown sugar, one- half cup butter, one-half cup sour milk, 
one small teaspoonful soda, two eggs, three cups of flour, one and one- half 
teasspoonsful of baking powder, two-thirds o^ a cup of grated chocolate, 
one-half cup of boiling water poured over the chocolate. Mix all the in- 
giedieats together before adding tbe chocolate and water. It will be entirely 



'23 



too thick before adding the water, but this will make it about right. Some- 
times a little more flour is necessary. 

Filling — Cook until almost taffy, 1 cup brown sugar, one-fourth pint 
of cream and a small lump of butter. 

Good Filling for White Cake — Stir enough powdered sugar in a half 
cup of cream to make a thick paste. — Alma Addison. 

Eggless Cake 

One and one half cups light brown sugar, one-half cup butter, one 
cup sour milk, three cups of tiour, one tablespoonful soda, one-half tea- 
spoonful each of cinnamon and nutmeg and one cup of chipped raisins. 
Bake in two layers and use cornmeal dressing as directed for Caramel Cake. 
— Mrs. J. B, Butcher, f<!okoiio, Ind., Mrs, C. J. Roberts, Marion, Ind. 

Caramel Cake 

Rub Sf^ant one-half cup of butter to a cream, gradually add two cups 
of granulated sugar, mix until white and creamy, add one cup sweet milk, 
three cups of flour, sifted with two heaping teaspoonfuls of Royal B. P., 
the white of four eggs, beaten to a stitf froth. Bake in three layers. 

Filling — Two cups granulated sugar, two cups of sweet milk. Cook 
in a granite pan forty-five minutes. When thicK, -remove from the stove 
aud stir in two teaspoonfuls of vanilla. Stir until cold, 

— Mrs, Hazel Mason, 

Cream Cake 

Three egga, one cup of sugar, three tablespoons of cold water, two 
teaspoons baking powder, one and one-half cups flour. Bake in layers. 

Filling — One egg, two-thirds cup sugar, one tablespoon butter, two 
tablespoons flour, one pint milk. Boil all together and spread between 
layers. — Mao Flemming, 

Ginger Snaps 

One cup sugar, one cup Orlear-s molasses, one cup lard, one teaspoon- 
ful of cinnamon, one of cloves and one of ginger, one- half cup of water, 
one even teaspoonful of soda. Make a rather soft dough. 

—Mrs. W. H, Barton, 



24 



Neapolitan Cake 

One cup sugar, two eggs, one-half cup butter, one-half cup molasses, 
one-half cup strong coffee, two and one-half cups flour, one cup raisins, 
one cup currants, one teaspoon each of soda, cinnamon and cloves, one- 
half teaspoon nutmeg. — Ethel Spore-George, Princeton, Ind. 

Neapolitan Layer Cake 

This is made in four layers. For the first part take the whites of 
four eggs, one cup of sugar, scant one-half cup of butter, generous one- 
half cup of milk, one and one-half cups of flour and one and one-half tea- 
spoonfuls of baking powder. ; divide and color one- half with a little red 
sugar, dissolved in a little hot water; this makes two layers, the white and 
pink ones. For the yellow and brown layers take the yolks of the eggs 
aLd repeat the above; divide and color one-half with chocolate, nutmeg 
and cinnamon; vanilla flavoring. Put layers together with boiled frosting. 

— Mrs. J. M. Phillipi, Dayton, Ohio. 

Cream Cake 

Two cups sugar, two tablespoonfuls of butter, three eggs, one- half cup 
sweet milk, two tablespoonfuls cold water, two cups flour and two ttaspoon- 
fuls baking powder. 

Filling — one-half pint milk, one-half cup sugar, small piece of butter, 
one egg and one tablespoonful of corn starch; boil until thick, when nearly 
cold flavor and when the cakes are cold put them together. 

— Mrs. Levina Miller. 

Dutch Apple Cake 

Two cups flour; one fourth teaspoonful salt; two teaspoonfuls baking 
powder; one fourth cup butler; one egg; one scant cup sweet milk; four 
tablespoonfuls sugar, four tart apples. Put the dry ingredients into the 
sifter, beat the egg, add the milk and molted butter, then the dry ingre- 
dients, and stir until smooth, then pour into a buttered cake pan. Have 
ready the apples, pared, cored, and cut into .sixteenths. Lay them in 
parallel rows in the dough, with sharp edges down, sprinkle the top with 
powdered sugar and cinnamon. Bake from 25 to 30 minutes and serve 
with cream or lemon sauce. — Mrs. G. P. Macklin. 



25 



Angel Food Cake 

Put a pinch of salt iu the whites of nine large eggs or ten small ones, 
and beat until half beaten, add a teaspoonful of cream of tartar and beat to 
a stiff froth; one and one-fourth cupful of granulated sugar stirred lightly 
through eggs, add flavoring, then one cupful of ilour sifted five times, fold 
the flour iu as lightly as possible; put in mold and bake in a moderate oven 
45 or 50 minutes. —Mrs. Montrew Sanders. 

Xmas Cookies 

One and one-half cups of soft sugar, two- thirds cup of butter, three 
eggs, one scant teaspoonful of soda, one and one half cups of raisins and 
nuts, two and one-half cups of flour. Mix well and drop with a spoon, 

— Avis Kelly. 

Surpiise Cake 

Whites of three eggs, one-half cup of butter, one and one-fourth cup 
sugar, two large teaspoons baking powder stirred in three cups flour, 
measured after sifting, one cup milk, flavor to taste This is an inexpen- 
sive, never-fail cake, best eaten when iresh. ' — Mrs. P. 0. Rhodes, 

Chocolate Cake 

Two teacups dark brown sugar, one-half cup of butter or butter and 
lard, two eggs, one-half cup grated chocolate melted in one-half cup hot 
water, one teaspoonful soda dissolved iu one-half cup sour milk, one tea- 
spoonful baking powder and three cups flour. 

—Mrs. E. M. Boston, 

Devils Food Cake 

Two cups sugtir, one half cup butter, two eggs, one-half cup sour 
milk, three cups flour, pinch of salt, mix thoroughly. Take one-balf cup 
boiling water stir into this one teaspoon soda and one-half cup of Baker's 
Chocolate (melted by putting cup with chocolate in pan of boiling water) 
stir into batter and if too thick add more water. 

— Mesdames Levina Miller, Lola Btnckler, Pearl Keys. 

Jelly Roll 
One enp sifted flour, one cup coffee sugar, ihree eggs, one teaspoon 



26 



baking powder. Stir quickly, then pour into square tin pan and bake in 
verj' hot oven, when done turn on flat surface, spread jelly on and roll 
while hot. — Miss Lillian Fadely, New Castle, Ind, 

Spice Cake 

Two cups sugar, two egg yolks, one-half cup melted lard and a pinch 
of salt, one and one-half cnp sour milk, one teaspoon soda, two teaspoons 
baking powder, one teaspoon cinnamon, one teaspoon cloves, one teaspoon 
spice, one teaspoon nutmeg, three or four cups flour and one-half box of 
raisins. — Mrs, Mary Houren, New Castle, Ind. 

Maud S. Cake 

Custard, five tablespoonfuls of granulated sugar, eight of Baker's 
chocolate, one-half cup of milk, boil until thick, and when cool, stir into 
batter made as follows: one and one-half cups of white or brown sugar, 
scant half cup of butter, three eggs, one half cup of sifted flour, one-half 
cup milk; stir batter and custard together, add one and one. half cups of 
flour with two teaspoonfuls of baking powder. Bake in a moderate oven. 
Good baked solid or in layers, with white icing. 

— Mrs. Dora Day, Springport, Ind. 

Doughnuts 

Two eggs, one half cup granulated sugar, one cup sour milk, one tea- 
spoonful soda, three tablespoonfuls melted lard, one half teaspoonful salt, 
flour to make a soft dough. Roll about half an inch thick, cut with a 
doughnut cutter and fry in hot lard. When all are done put a few in a 
paper sack in which there is some pulverized sugar and shake until they 
are covered with sugar. — 011a Davis. 



Sethd. Wills, 

AUCTIOJ^EER. 

Sulphur Springs, Route I. Mt. Summit Independant Phone. 

SATISFACTION GUARANTEED, 



27 



Cinnamon Cake 

Three oups of thick bread sponge, one cup of butter, two oups of 
sugar, one-half cup raisins dredged with flour, three eggs, one-half tea- 
spoonful soda, one teaspoonful cioves, two teaspoonfuU oinnanaou. Mix 
with hands and let raise and bake in slow ovep, 

■—Mrs, JLlzzie Delllnger, 

Raised Loaf Cake 

Three eggs, one cup water, two cups sugar, one-balf oup butter, three 
cups flour, two teaspoonfuls baking powder, one tablespoonful ground 
cinnamon naixed in a little of the dough and dropped around through the 
cake as it is put in the mould. — Sallie Waroer, 

Ribbon Cake 

Two cups soft white sugar, two-thirda cup butter, cne cup Bweot milk, 
three and one-half cups sifted flour, whites of flve eggs, two heaping tea. 
fspooufuls baking powder. For pink layers take one half the mixture and 
add a few drops of fruit coloring. Bake in four layers. 

Pilling— One and one-half oupa sugar, one-half oup water, boil till it 
will form a soft ball when put in cold water, then pour over the whites of 
two eggs well beaten and boat till stlfl". 

—Miss Mollle Schlegel, 

Light Bread Dough Cake 

Three cups light bread dough when bread la ready for loaves one and 
one half cups A sugar, two eggs, one teaspoonful soda in throe tablespoon- 
ful-s of cold coffee, one cup raisins, one cup chopped English walnuts, oiiO 
teaspoonful each of ground cinnamon and cloves, one grated nutmeg. Roll 
raisins and nuts in flour and add Wat. Mix thoroughly and put Into well 
buttered cake pan to rise, Bake in moderate oven. 

--.Mrs, Minnie Forrest, Dalevllle, Ind. 

Log Cabin Cake 

'lake one and one-half oups of sugar and mix with one^half oup of 
butter, then add one-half cup of sour Ojllk. the yolkg of three eggfl, one 
teaspoonful of soda and Hour enoug:h to make a stiff dough. Cut in titript* 



28 



and bake in a quick oven. The strips can be made of different lengths so 
when stacked it will give the appearance of a log cabin. 

Boiled Icing— Whites of three eggs and three cups of white sugar. 
Use grated cocoanut and lemon flavoring. 

— Mrs. Anna Good, Honey Cieek. lud 

Chocolate Cake 

Boil together one half cup of grated chocolate, one-half cup of 
sweet milk, a one-half cup brown sugar, when thi'sk as cream take from 
the fire and cool. Cream one-half cup of butter with one cup of sugar and 
add two eggs beaten light, two-thirds of a cup of milk and vanilla, mix 
with the above mixture and add one pint of flour and two teaspoons of 
baking powder. 

loiug — tioil one cup of sugar with one q^iarter cup of w iter until it 
will string. Beat the white of one egg until sliff and into it gradually beat 
the syrup flavor with vanilla. —Mrs. C. E. Hunt. 

Prize Cake 

Three eggs, one cup flour, two cups seeded dates, one cup of Kaglish 
walnuts, one-half teaspoon ful baking powder. Chop dales and walnuts 
and use part of the cup of flour to dredge them before straining info cake. 
This is fine. — Miss Ijou A. KubusU. 

Missionary Cake 

One cup pulverized sugar, one cu[) melted l)utter, (or one-fonrtU cup 
cocoanut oil), one cup of sweet milk, one egg, two level teaspoons baking 
powder (or ouiit baking powder if using self rising flour), add any flavoring 
preferred. Stir all together to the consistence of a pound cake. Bake 
quickly. Place diflference in the cost of this cake and the one you have 
in your missionary mite-box. You will be pleased with the cake and your- 
eelf. — Ellen Grocndyke, New Decatur, Ala. 

Doughnuts 

One cup of sugar, two eggs, two tablespoons of m^ited butter, two- 
thirds cup of sour milk, two teaspoons of creara tartar, one even teaspoon 
of soda, flour enough to swell, salt and nutmeg. 

— Sarah Vatcs. 



2Q 



Puff Cake 

Beat to a cream, one-half teaciipful of buiter and one teacupful of 
Bugar. Add in the order named, the yolks of two eggs well beaten, one- 
third teacupful of milk, one and one-half tea cupful sifted (lour, whiles of 
two eggs beaten stiff and one heaping teaspoouful of baking po«\der8 
sifted in the last thing. Flavor with vanilla and bake in a loaf, 

— Alma Addison. 

Cream Cake 

Requires, one cup sugar, l)reak one egg in cup and fill cup up with 
Bwcet crearr:. Two teaspooufuls baking powders. Lemon extract. Thick- 
en with flour. — Cleo Young. 

White Mountain Cake 

One-half cup of butter, two cups of sugar, one cup of milk, two tea- 
spooiifuls of baking powder, the whites of four eggs and three cups of flour 
Bake in jelly pans, —Mrs. G. W. Lewis, 

Orange Short Cake 

To cups sugar, one half cup of butter, tliree eggs, one cup sweet 
milk, three cups of flour, two teaspoonfuls of baking powder. Hake in a 
long pan, v/hen done, siolit in two and spread thick with icing, then add 
chunks of oranges and place together. Serve with whipped cream, 

— Mrs. Jap Van Matre. 

Delicate Cake 

Whites of four eggs, well beaten, one cupful white sugar, one-baif 
cupful sweet milk, two cupfuls flour, two teaspoonfuls baking powder, 
flavor with vanilla, Bake in two layers using any filling desired, 

— Mrs, N, P. France. 

Strawberry Short Cake 

One large cup of flour, one teaspoonful of baking powder, two table- 
spoonfuls of sugar, one-half cup of butler- Mix with milk and bake in 
two pie tins. Chop one quart of strawberries, add one cup of sugar, put 
between cake and serve. —Miss Maude Nugen, 



30 



White Cake 

Whites of four eggs, one and one fourth oups sugar, two cupfuls 
flour, (sifted five times), rounding teaspoon baking powder, three-fourths 
cup of sweet milk, one-half oup butter, flavor to taste. 
Mrs. Annette F. Hughes, Blooraington, Ind., Mrs. W. W. Fadley, New 
Castle, Ind. 

Ten Minute Sponge Cake 

Two eggs, one cup sugar, three tablepoonfuls of water, one teaspoon- 
ful of baking powder. Beat ten minutes. 

— Mrs. Henrietta Ransburg 

Cookies 

One egg, one cup of lard, one and one.fi)urlh cup of sugar, one cup of 
Bour milk, one teaspoon of baking powder and one teaspoon of soda. 

— Mrw. Martha Abshire 



All 
The 



I From the fact that 1 do not have 

high rents, taxes and other "ex- 

HSlVC pensive luxuries", buying in large 

quantities, and for cash, enables 
me to offer goods at a Lower Price 
than many of my competitors. Try 
me for Dry Goods, Groceries, 

Advantage Notions, etc. 

10% to 40% Saved 

on your Buvgy if you buy it here. 
Farm Implements of all kinds at Reasonable Price's. 

SCOTT LEWIS Wechanlcsbufg, Ind, 



81 



Lemon Jelly Cake 

One cup of butter, two cups sugar creamed to)fctUer, tbreo eggs, ono 
cup of water, three cups flour, three level teaspoonfuls of baking powder. 

Filling for cake — Grated rind of one lemon, the strained juiee, one- 
half cup of boiling water, two cups sugar, whites of two eggs, one tea- 
spoonful of flour mixed with cold water and one teaspoonful of melted 
butter. Cook together m double boiler, adding beaten whites labt, 

— Mrs. Edward S. Walker. 

One Egg Cake 

One cup sugar, lump butter size of an egg, one scant cup sweet milk, 
one egg, beaten all together, two cups flour, two teaspons baking powder, 
flavor to taste. — Mrs. Susie^Wise, Mrs. Jacob Fadely. 

Cookies 

Four fresh eggs, beaten stiff, one cup fresh butter and two cups sugar 
creamed together, add eggs, two teaspoons vanilla, four cups flour, two 
teaspoons baking powder sifted with flour twice, 

— Alice Shoemaker, 

Devil's Food Cake 

Two cups of sugar, one-half cup of butter, one-half cup of sour milk, 
three cups of flour, one-half cup of hot water, one- half cup of chocolate, 
three eggs, one teaspoonful of soda 

Filling— Two cups of sugar, one-half cup of butter, oue-half cup of 
sweet cream, — Mrs. Sarah Schlogel, Daleville, Ind. 

Doughnuts 

Two eggs, one and one-half pint pulverized sugar, five tablespoons 
melted butter, one pint sweet milk, three teaspoons baking powder, flavor 
to taste; roll \u flour, and fry in hot lard. After frying roll in pulverized 
augar. — Laura Paddock, New Castle, lod. 

Eggless Fruit Cake 
One and one-half cups of sugar, one cup sour milk, one-half cup of 
butler, one teaspoon soda in milk, three level cups of flour, one-half tea- 
spoon each of cinnamon, cloves and nutmeg and one tea cup of raisins well 
floured. — Rula Thompson, 



32 



Spice Cake 

Three cups of flour, two cups of brown sugar, one cup of sour milk, 
one-half cup of buiter, two teaspoons of cloves, two teaspoons of cinnamon, 
two teaspoons of pUspice, one teaspoon of soda tUssolved in the milk, four 
eggs. — Mrs. C E. Elstabrook. 

Buttermilk Cake 

One egg, two cups of buttermilk, two cups sugar, four cups flour, one- 
half cup butter, scant two cups raisins, one teaspoon eacli ground c'oves 
and cinnamon two level teaspoons each of soda and baking powder and a 
pinch of salt. One-half of quantity will make a very good sized cake. 

— Mrs. Mildred Edwards 

Gem Cakes 

One cup sour milk, one and one half cup sugar, one half teaspoon su(ia 
one teaspoon baking powder, one third cup butter, three cups of flour, nut- 
meg. Bake in greased gem pans. 

— Mrs Alice C ran or, Muucie, Ind. 

Angel Food Cake 

Whites of eight eggs, one cup granulated sugar, one cup flour, one tea 
spoonful of cream tartar, pinch of salt. Beat eags very stitf add cream of 
tartar; have sugar and flour sifted separately Ave times, fold first the sugar 
then the flour in the beaten whites, flavor with vanilla, bake in slow oven 
35 minutes. — Amanda Benbow. 

Minnehaha Cake 

Two cups of sugar, one half cup of butter, one cup of milk, tue whites 
of six eggs, three cups of flour, three teaspoonfuls Royal Baking Powder. 
Bake in layers. 

Make a frosting as follows: — Two cups granulated sugar and whites of 
two eggs, pour Ave or six teaspoonfuls of boiling water over sugar aud let 
boil until it threads when poured from spoon, pour slowly over the beaten 
whites beating until cool. Mix with the icing one cup small raisins and 
one cup of English walnuts cut the size of the raisins. Spread between 
layers and on top of the cake. Flavor to suit. 

— Mrs. J. W. Farrell. 



33 



Quisset Cake 

One half cup butter rubbed to a cretim with one and one half cups 
sugar, add 3'olks cf three eggs well beaten with two tablespoons of aiilk, 
one and one-half cups flour (heaping) in which has been sifted two level 
teaspoons baking powder, one half cup milk, six tablespoons chocolate 
melted over hot water, and lastly whites of three eggs. Bake lu two layers. 

Frosting — two cups granulated sugar, three- fourths cup milk, one 
ounce butter. Boil fifteen minutes, beat till thick, spread while warm. 

— Mrs. J. B. Frazier. 

Chocolate Cake 

Two cups of brown sugar, one-half cup batter, two eggs, one-half cf.p 
of buttermilk, three cups flour, use these all together, then into one-half 
cup of boiling water stir one teaspoonful soda and one square grated 
chocolate, one teaspoonful vanilla; bake in layers 

For the icing take one cup sugar, one quarter cup butter, one- half cup 
sweet cream and a little chocolate; cook until it threads. 

—Mrs, Ora Harlon, 

Christmas Cakes 

One and one-half cup of soft sugar, two thirds cup of butter, three 
eggs, two and one half <;ups of floar, one scant teaspoon of soda, one and 
one-half cups of raisin^ and nuts chopped, mis one-half cup of floar with 
the nuts, then drop in the pan with a teaspoon. 

—Mrs. A. S. Miller. 

Emergency Cake 

One cup white sugar, two eggs, one half cup sweet milk, one table- 
spoonful butter, one and one-ualf cups flour, one teaspoonful baking 
powder, flavor to taste, drop in gem pans and bake, 

—Mrs. W. D. Klliott. 

Ginger Cookies 

One pint sugar, one pint lard, one pint mola^sses, half pint hot water, 
one teaspoonful of soda dissolved in the hot water, one teaspoonful of 
girger. — Mrs Klizabeth Good. 



34 



Plain Cookies 

One half cup butter, one-half cup lard, two cups sugar, one cup sweet 
milk, two eggs, six level teaspoons baking powder, four cups flour. 

— Mrs, Chas J Wheeler, Noblesville, Ind. 

Orange Cake 

One-half cup butter, two cups sugar, mix into a cream. Three eggs 
beaten light, two teaspoons baking powder, well sifted with three cups 
flour, grated rind and juice of one orange with water enough to make a cup- 
ful. Mix first the eggs with butter and sugar, second, the water and orange 
juice, then the flour. Beat all together and bake in three layers. 

Filling — Grated rind and juice of one orange with enough water added 
to make one cupful, one egg, one cup sugar, and two tablespoons flour. 
Mix all well together and cook in double boiler until thick, when cold 
spread between layers. 

— Mrs. Martha Taylor, Marion, Ind. 






^ .^ 



l^- 



^j 



:-ir) 



Lemon Cake 

One cup of sugar, six tablespoonfuls of melted butter, one oup of 
sweot milk, two egga, two and one-half cups of (lour, two teaspoonfula of 
baking powder, flavor with lemon. 

6 

Icing—One grated lemon, one- half eup of water, one oup of sugar, one 
tablespoonfnl of flour, one taWespoon of butter, 

— Ida Addison 

Sponge Cake 

One oup bread aponge, one egg, one teaspoonful of cloves and cin- 
namon, one cup granulated sugar, three tablespoonfuls of warm water, one 
teaspoonful of soda, one-half cup raelied lard, one cup flour. 

-^ Mi^e G oldie Bowman. 

Layer Cake 

Two cupa sugar, one-half cup butter, one cup sweet milk, three cupe 
flour, whites of two eggs, two teaspoons of baking powder, flavor with 
lemon. — Mrs Eflie Griffls, 

National Cash Regfister Cake 

Two cups sugar, one oup milk, two-thirds cups butter, three oups flour, 
four egga, cwo teaspoons baking powder. 

-Mrs. H, G. Myerg, Dayton, Ohio. 

Cookies 

Two eupa sugar, two oggs (beaten and added Uist) one-hftlf oup lard 
and butter, two tablespoonfuls baking powder, one cup milk, pinch of salt, 
enough flour to roll out, flavor. - Mrs. R. J. Fadely, 

White Cake 

'Ywn eupe sugar, one-half cup butter, three cups flour, one cup awoot 
milk, two teaspoonfuls baking powder, whites of three egga 

— Mesdames Rva Showaltor, Millie Miller, Milo Itailoy, 

Mahogany Cake • 

Uout one and one-half fupa o'' granulated HUgar and one-half cup of 
butter to a croau), ttien add three well beaten eggs to this and heat ton 
minutes, fslir In this oii(!-half cup of sweet milk, two eups of well aifted 



36 



flour, one teaspoon soda. Boil one-half cup grated chocolate in one-half 
cup of sweet milk until thick, cool and add to the batter last. 

For the filling use one and one half cups of sugar cooked in one- half 
cup of sweet milk until thick; then remove from the fire and beat until cold, 
flavor with vanilla. — <Mrs. Blanch Stewart. 

Snow Cake 

One-half cup butter, one cup of sugar, two cups flour, one half cop of 
sweet milk, whites of four eggs, two teaspoonfuls baking powdwr, flavor 
with lemon. — Mrs. R. E. Jackson. 

Silver Cake 

Whites of seven eggs, two cups of sugar, one cup of butter, cup of 
sweet milk, two cups of flour, one cup of corn starch, three teaspoonfuls 
baking powder. Flavor to taste. — Mrs. W. A. Davenport. 

Sponge Cake 

One and one half cups bread yeast, one and one- half cups sugar, one- 
half cup butter, one-half cup flour, two eggs, one teaspoonful cinnamon, 
one teaspoonful cloves, one teaspoonful nutmeg, one cup of seeded raisins, 
o: e cup of seeded currants. Beat sugar, butter and eggs together 4hen add 
other ingredients. — Luna MeShirley. 

Doughnuts 

Four tins of flour, six teaspoonfuls of baking powder, two cups of 
sugar (small), one cup of sweet milk, three eggs, well beaten, one table- 
spoonful of melted butter, nutmeg. — Sarah Schlegel. 

Cookies 

Two cups of granulated sugar, one cup of butter and lard, two eggs, 
well beaten, two teaspoonfuls baking powder, one teaspoonful soda, oue 
pint sour cream, flavor with lemon, sprinkle with granulated sugar before 
putting in the oven, 

— Mrs. H. E. Misener, Mechanicsburg, Ind. 

Devil's Food Cake 

Two cups brown sugar, one-half cup butter, two eggs, one-half cup 
sour milk, one teaspoon soda in milk, three cups of sifted flour, one-half 



37 



cup ohocoldte grated, one- half cup boiling water. 

Filling — cook two cups brown sugar, one-lialf cup butter, one-half cup 
cream, — Mrs, D, M. Brown, 

Raisin Cookies 

Two cups of soft brown sugar, one cup of butter, one cup of raipins, 
four tablespoons of sour milk, two eggs, beaten light, one teaspoon soda, 
one teaspoon baking powder, enough tlour to roll good. 

— Mrs. George Zollman. 

White Cake 

Whites of eight eggs, three cupa sugar, three cups of flour, one cup 
corn starch, one cup butter, one cup sweet milk, two heaping teaspoons 
baking powder. Flavor with lemon. 

—Mrs. J. W. Allen, Pendleton, Ind. 

White Loaf Cake 

Two cups of sugar, one cup of butter, one cup sweet milk, whites of 
eight egns, two teaspoonfuls of baking powder, flour enough to thicken, 
flavor to suit taste, — Mabel Joiner. 

Ginger Cookies 

One cup sugar, one cup molasses, three- fourths cup of lard, two eggs, 
one tahlespoonful of soda, one tablespoonful of ginger, one teaspoonful of 
cinnamon. —Mary Joiner. 

Marble Cake 

Li»ht, white sugar, one and one-half cups; butter, one-half cup; sweet 
milk, one half cup; flour, two and one-half cnps; whites of four eggs; two 
teaspoons of baking powder; flavor with lemon or almonds. Dark part; 
brown sugar, one cup; molasses, one-half cup; yolks of four eggs, sweet 
milk, one-half cup, two and one hilf cups flour; two teaspoons of baking 
powder; mix in separate pans, flavor with spices. 

—Miss Izuma Fadely, Newcastle, Ind. 

Sponge Cake 
One large cup of granulated sugar, three eggs, well beaten, separately, 
three teaspoonfuls melted butter, four tablespoonfuls of sweet milk, two 



a 3 

teaspoonfuls baking powder, one and one-half cups of flour. Butter two 
jelly pans, dust with flour aud bake in moderate oven, gieve powdered 
Bugar on each layer and cut in squares, or put together with apple jelly, 

—Mrs. N, R, Fleming, Muneie, Ind, 
—Mrs, G. A. Funkhouser, Dayton, Ohio, 

Dried Apple Cake 

Two cups of dried apples chopped and soaked over night, one cup of 
brown sugar, cook the apples in the sugar until they are quite stiff, then 
let them cool. One cup sugar, two eggs, one cup of butter and lard mixed, 
one cup of sour milk, two level teaspoonfule of soda, one teaspoonful of 
flavoring and one teaspoonful of grated nutmeg, one cup of raisins, three 
teaspoons of spices. Make a stiff batter and stir in the apples the last 
thing and bake in a moderate oven. 

— Mrs. Rhoda Keesling 

the €. K Sowasb 

0mn Gkvator. 

We hu^ 

Wb^atf Corn, Oafs, J^pe, B^Vt Straw, Chver 
Seed^ or anything in the seed or grain line. 



Teed, Clover Seed, all kinds of Grass Seed, 
Tarm Seeds, Chick Starter and Chick Teed, Oil meal 
and Pure Buckwheat Thur. 

deadqartets for d^^d ^nd Soft Coal 

6. K. Sowasb^ 

PI)orte 96. 



M!) 



Banana Cake 

Three eggs, two cups of sugar, one cup of sweet cream, not to rich, 
two and one-half cups of flour, two and one-haif teaspoonsfuls of baking 
powder, slice the bananas between layers and cut them length way a 
for the top before whitening the cake. 

•— Mrs. Hat Summers, Greentown, Ind, 

Poor Man's Cake 

One egg, one tablespoonful of butter or lard, one cup of sugar, one and 
one-half cup of flour, one and one- half teaspoonful of baking powder, flavor 
to suit tagte. - -Mary K. Atkinson. 

Ginger Cookies 

Two cups of Orleans molasses, one cup of sugar, one nup of lard, one 
tal)lesp(tnn of cinnamon, one tablespoon of ginger, one teaspoon of cloves, 
a pinch of alum, salt, two egge, one tablespoon of soda dissolved iu one 
cup of boiling cotl'ee, flour to make a soft dough 

—Mrs, Ida F, Hodson. 

Spice Cake 

Four eggs, leaving out white? of 2 for icing, two large cups of brown 
sugar, two third cup of melted butter, one cup of sour milk, one level tea- 
spoon of soda, two hea()ing teaspoons of cinnamon, one and one- half tea- 
spoon of cloves, one-half teaspoon of nutmeg, three cups of flour. JJia- 
solve soda in sour milk, bake in layer, 

Icing— One cup of granulated sugar, two-third cup of water cooked 
till it threads, stir into the beate.-j white^* of eggs, flavor with vanilla ami 
add one half te-spoon Imkiog powder. 

— Mrg Joe A. Painter, Hartford City, Ind, 

White Cake 
Whites of four egga, two scant cups o^'=ugar, one and one-half cups 
flour, one half cup b.utter. one- half cup water or milk, two tcriS|)Oonfuls of 
iiaking powdiU', 

Icing— One cup granulated sugar, two-thlrdB cup of water, boil until 
hairs from spoon, stir in liealoii wliitos of two o^ga, beat until stiff, 

— Mrs Nan(!v Gossett 



40 



Jelly Roll 

One cup of sugar, one egg, one cup of flour, one-half cup ot sweet 
milk, one teaspoonful of baking powder, one teaspoonful of cinnamon, one- 
half teaspoonful of cloves. Bake and spread with jelly, roll up. 

—-Mrs. Ada Malone, Elnora, Ind. 

Scripture Cake 

One cup of Judges 5:25, three and one-half cups I Kings 4:22, three 
cups Jeremiah 6:20, two cups I Samuel 30:12, two cups Nahum 3:12, one 
cup Genesis 24:17, two cups (chopped) Numbers 17:8, one-half dozen 
Isaiah 10:14. one tablespoon 1 Samuel 14.'25, one teaspoon Amos 4:5, one 
pinch of Leviticus 2:13, season to taste 11 Ohron. 9:9, (two teaspoons of 
cinnamon and cloves). Follow Solomons direction for making a good boy 
Prov. 23:14. —Mrs. D. M. Brown, Sena Lykens. 

Piince of Wales Cake 

Dark part; One cup of brown sugar, one cup of butter, one cup of sour 
milk, two cups of flour, one and one-half cup of chopped raisins, yolks of 
three eggs, one-half teaapoonful of soda dissolved in little warm water, one 
loaspoouful of cloves and one of cinnamon. White part: One and one- 

half cup of granulated sugar, mixed with one- half cup of butter, one-half 
cup of sweet milk, one-half cup corn starch, one large cup of flour, two 
teasjjOonfuU of baking powder. 

— Mrs. Ridgway, Ambay, lud. 

Cookies 

Make a hollow with Hour in a pan, put in oue cup sugar, one egg, 
nutmeg, one- half teaspoon soda, one-third cup butter, onQ-fourtl\ cup aour 
cream. Or 

A largor quantity can be made with flour, two teaspoons baking powder 
in flour, ttvo cups sugar, Ave egs^a, nutmeg, one teaspoonful of soda in one 
pint thick, sour cream, oue pound melted butter, mix as soft as can be 
handled. —Mrs. L. 0. Miller. 

Dark Layer Cake 

Four Ggge, two cups brown sugar, ono-half cup sour milk, one half 
cup butter, one teaspoon Boda, one-half cup boiling water, one-third bar 



41 



Baker's cbooolate, two heaping cups flour, cream butter and sugar, add 
eggs, well beaten, tben nailk. Dissolve chocolate in one half the boiling 
water and soda in the other half, add to the batter lastly the flour, Hake 
in three layers. 

Filling — two cups brown sugar, one-half cup cream, butter the size ot 
egg, boil till it threads from spoon, vanilla, beat till almost cold, sproan on 
layers and top. —Mrs, Austia Shumaker, Flat Rock, Ohio. 

Ginger Cookies 

Two cups sugar, two cups lard, two cups molasses, two eggs, two 
tablespoons of vinegar, two tablespoons of ginger, two teaspoons of cloves, 
two teaspoons of scdo, four cups of flour, dissolve soda in a little water. 

— Cora Myers. 

Doughnuts 

Two quarts flour, two cups sugar, two eggs, one teaapoonfui of isalt, 
four teaspoonfuls baking powder, one tablespoonful melted butter, enough 
inilU to mix. —Mrs. Sarah Trout. 

Black Chocolate Cake 

Two cups brown sugar, two eggs, one-half cup butter, one-half cup 
Bour milk, one teaspoouful soda, (dissolved in sour milk) one teaspoonful 
vanilla, two cups flour. Grate one square Baker's chocolate, yolk one egg, " 
one-half cup sweet milk, boil until stiflf, and add to ilrst part, bake in loaf 
cake, ^ — Mary P. Huflf, Yorktown, Ind. 

Yellow Cake 

Two cups of sugar, one cu|) of i.-utter, four egga beaten light, one cup 
of sweet miik, sift four cups of flour level tull, three teaspoonfuls of baking 
powder. — Mis3 Sallie Carter, 

Nut Cake 
One-half eup butter, one and one-half cups sugar, three ogga, two and 
one half oups flour, one and one-half teaspoons iloynl baking powder, one- 
half cup sweet milk, one cup of any kind of nuts, (meats prefered). Hub 
butter and sugar to a liglxt cream; add the eggs well beaten, then the flour 
sifted with the powder, mix milk and nuts into a rather firm batter, bake in 
a paper lined pan about 36 minutes. — Mr«, Ida Sanders. 



42 



Fried Cakes 

Sugar, two cups, cream and buttermilk, one cup of each, two eggs, 
Boda and salt, one teaspoonful of each, mix soft as can be bandied, and 
have grease hot. — Mary Helvie Atkinson, 

Cookies 

Two cups of sugar, one cup of sour cream, two eggs, one cup butter 
or lard, one teaspoon baking powder, one teaspoon soda. Dissolve soda iu 
cream and mix baking powder in the flour, bake in quick oven. 

—Mrs. -Nora Evans. 

Delicate Cake 

Two cups of sugar, one-half cup butter, one cup of sweet milk, whites 
of four eggs, two teaspoona of baking powder, three cups of flour, pinch of 
3od.i. ™.Mra. Ada McGrady. 



White Ea0e Mills 

Win pay the hl^h^ 
e^t market price for ^ood 
milling wheat* 

WHiTB MMNNM 
flour in exchange for 
wheat. 

No better place for custom milline, 

full weights, §:ood quaiitj^ and fair treatment. A trial will con- 
vince you, 

Strictly pure, fully guaranteed Buckwheat Fleuri 

Your Patreaaie Sellcli 

JosepK Frye, 




Route 2. 



Middletown, Ind. 



43 



Checker Board Cake 

Two cups A sugar, two-thirds cup lard, ooG'fourth teaspoonful salt, 
cream together thoroughly, one large cup sweet milk, three cups flour, three 
teaspoonfuls baking powder, sift four times, one teaspoonful vanilla, four 
whites of eggs. Divide batter even in two dishes, add enough red sugar in 
one dish to make a deep pink, grease and flour pans, mark two rings around 
pan, keep space even, put red in center of two and white in center of one, 
be careful not to get the batter mixed, as the beauty of the cake depends 
on getting it in pans even so it will be in squares cut from center. 

-- iMaggie Painter, 

New Yearns Cake 

Two cups of ooooanut, two cups of citron, one cup chopped dates, two 
cups seeded raisins, two cups dried currants, one cup butter, two cups 
sugar, one cup molasses, one cup sweet milk, five eggs, Ave cups of flour, 
one teaspoonful each of nutmeg, cinnamon, cloves, ginger, vanilla, one tea- 
spoonful of soda dissolved in hot water, when properly mixed let stand 
over night. .^- Betta J. Miers. 

Ginger Cookies 

On(! teacup of sorghum molasses, one- half cup butter, two tablespoon- 
fills of liot vvater, '^ne teaspoonful of soda, two teaspoonfuls of ginger.mis. 

—Mrs. John Toppin. Greentown, Ind. 



BREAKFAST CAKES 



Waffles 

Two eg'^a, lieat yo'ks and whites separately, one cup of milk, one and 
three- fourths cups flnur, three teaspoonfuls of baking powder, a pinch of 
salt, bake on hot irons , — iMrs. 0, Inraan, Springfiold, 111. 

Soft Ginger Bread 
One. half oup sugar, one eup sorghum, or Now Orleans molasses, half 
cup butter, on^ teaspoonful eaoli gingor, cinnauion apd cloves, two toa. 
spoons soda dissolved in oup of hot water, three cups flour, add two woU 



44 



beaten eggs the last thing before baking. 

— Mrs. J. T. Hobson, Ralston, Iowa 

Buns 

Take one large oup of light bread dough immediately after mixing. 
One-balf oup granulated sugar, one oup luke warm water, lump of lard size 
of egg, pinch of salt. Mix with dough and then mix this into another 
dough, let rise and make into buns the size of yeast biscuit and put in pan 
three inches apart. Let rise and then bake. 

— Mrs. N. R. Fleming, Muncie, Ind. 

Raised Bread Dough Crullers 

Two cups sugar, two eggs, one pint sour cream, one teaspoon soda, 
one quart bread dough, a little nutaaeg, one-half cup butter, let raise and 
fry. — .Mrs. Noffsinger. 

Muffins 

Two cupfuls flour, one cupful milk, one ege; (hpaten separately) one 
level tablespoon butter, one-balf teaspoonful salt, two even teaspoonfula 
baking powder, mix thoroughly the baking powder, salt and flour. Stir 
milk and beaten yolks together; add melted butter, then flour and lastly 
fold ia the whipped whites. Turn into hot gem pans and bake at once in a 
very hot oven for 15 or 20 minutes. Serve immediately. 

•^ — Ladies' Aid Society, Honey Creek, Ind. 

Com Meal Cakes 

Take two cups of ^rn meal and one of flour, a little salt, mix well to- 
gether, two eggs well beaten, one pint sour milk, stir in one even tea- 
spoonful of soda. Make in a batter and fry on a well greased griddle. 

—Mrs. Surah Tarkleson. 

Biscuits 

One pint of thick, sour milk, lard the size of an egg, one teaspoonful 
level) soda sifted in a scant quart of flour, gait. 

- -^ Francis Morrison. 

Soft Ginger Bread 
One cup Orleans molasses, one cup sugar, one cup sour milk, two 



45 



eggs, ten tablespoons of melted lard and butter, about half of each; all lard 
will do, threo level teaspoons of soda dissolved in the milk, one level tea- 
spoon of ginger, one level ceaspoon of cloves, two level teaspoons of cin- 
namon, one and one-half cup of raisins, flour to make a little stiffer than 
other cake. Bake in slow oven. 

— Mrs. L. R. Harford, Omaha, Neb. 

Marguerites 

Two dozen large soda crackers, whites of two eggs (well beaten) three- 
fourths cup sugar, one-half cup prepared cocoanut, flavoring to taste. 
Mix well together, spread over top of crackers and set in stove to brown 
slightly. — Lillie Ledgerwood. 

Rusk 

One cup of mashed potatoes, one cup of sponge, one cup of sugar, 
four eggs beaten separately^ and let raise. Take one cup of lard and flour 
enough to make soft dough and let raise real light, make in rolls, let raise 
light and bake, — Mrs. Bess Fleming. 

Cinnamon Rolls 

Take batch of dough after it has risen second time, spread with a layer 
each of butter, sugar and cinnamon. Make into a roll about an inoh thick 
and slice ott into rolls the proper lengths and bake. 

—Ladies' Aid, Tabor, Xnd, 

Soft Ginger Bread 

Two cups Orleans molasses, one cup sugar, Or two cups sugar and 
one cup molasses, one cup butter, one cup sweet milk, four eggs, two table- 
spoonfuls ginger, one tablespoonful of cinnamon, four cups flour, full 
measure, mixed with threo heaping teaspoonfuls of baking powder. Bake 
in small tins. Good warm. — Mrs. L. 0. Miller, 

Democrats 

Three tableapoona soft white sugar, three tablespoons butter, cream 
together, add yolks of two eggs, throe-fourths cup sweet milk, one and oae- 
half cups flour, throe teaspoons baking powder, add whites of two eggs 
beaten stiff, with pinoU of salt. — Alice Shoemaker, 



46 



Graham Gems 

One tablespoonful of butter, one beaten egg, one cup of milk, two 
tablespoons of sugar, two teaspoons of baking powder, in Graham flour 
enough for a good hatter, Bake in a rather hot oven . 



-Selected. 



Wheat Germ Snaps 



Seven cups of wheat germ, one cup of sugar, one cup of Orleans 
molasses, one-half cup of butter, one egg, two teaspoonfuls of ginger, one 
heaping teaspoonful of soda, four teaspoonfuls of vinegar. Knead well. 

—Mrs. D. W. Hayes, Odnn, Ind. 

Brown Betty 

Oil" enp of bread crumbs, half cup sugar, two cups chopped or sliced 
apples that will cook good, one cup of chopped raisins, one teaspoon of 



;$1:D0WN 

:opensan;acgount 



FURWITUKE a GO-CAKTS s CARPETS 

REFI2IGERATOKIS a SEWBING MACHINES 

TRUNKS - BICYCLES - LAWN SWSNGS 

'a^ DEPARTMENT STORE 

\ nurm stov£.s km steel nflKOEs. 

%^ V4SJ-, OR EA3> PAV-DAV PAYMt-Nrfi 
1220 to i3a« MerKUaii Street - ANDKRSUN, I^OIANA. 




47 



cinnamon, two tablespoons of butter. Then butter well a deep pudding 
dish, put in a layer of apples or raisins, a sprinkle of sugar until all is used 
with bread cruubs on top in each layer, mix in lumps of butter, cover and 
bake forty minutes. Rhubarb is nice used in place of apples. 

— Mrs. Jordan, Indianapolis, Ind, 

Lemon Crackers 

Two and one-half cups of sugar, one cup lard, two eggs, one cup sweet 
milk, one ounce carbonate ammonia in the milk, one teaspoon oil lemon. 
Flour to roll. — Laura Neese. 

Cinnamon Rolls 

One pint bread sponge, one small cup sugar, two tablespoonfuls of 
butter, a little salt, one egg; mix altogether, then add flour enough to make 
a dough soft enough to roll about an inch thick, spread with butter, sugar 
and cinnamon and roll up lightly, cut pieces two inches thick, place in 
circles about an inch apart in buttered pans. 

— Mrs. Emma Cooper, 

Soft Ginger Bread 

Half cup sugar, one cup molasses, one-half cup butter, one teaspoon 
each ginger, cinnamon and cloves, two teaspoons soda dissolved in one cup 
boiling water, two and one half cups flour, add two well beaten eggs the 
last thing before bakiug. —Myrtle Crabill 

Maro:uerites 

One box of reception flakes, one cup of chopped peanuts, fine, two and 
one-half cups of soft A sugar, whites of three eggs beaten to a stiff troth. 
Add sugar aLd peanuts, spread on flakes and brown in quick ovon, 

— Mrs. Addle Hallowell. 

Soft Ginger Brwad Without Eg?s 

Stir together one cupful of molasses, and one cupful of sugar, melt two 
tablespoonfuls of butter and add also one teaspoouful each of ground cin- 
namon, ginger and soda, and add a pinch of salt. Then stir in three scant 
cupfuls of sifted flour. Sprinkle a little sugar over the cake as it goes in 
the oven, Bake in a moderately hot oven. 

— Mrs. F, W. Strough, MGchanicsburg, Ind. 



48 



Tea Biscuits 

Tliree cups of flour, one cup sweet milk, one level teaspoonful salt, two 
teaspoonfuls of baking powder. Mix together lightly, roll out thin and 
softly as possible; cut into biscuits lay a lump of butter on one side, double 
together, put into butter greased pans and bake in a quick oven. 

— Selected. 

French Rolls 

At noon scald a pint of milk, then let it cool. Sift two quarts of flour 
into which rub two tablespoonfuls of butter or lard and them make a hole 
in the center. Siir a spoonful of yeast and two spoonfuls of sugar into 
your milk then put all into the center of your flour. Let it stand several 
hours till foaming; then mix in all the flour; cover and set it away over 
night. In the morning it will be found nicely ripen; knead it a very little 
on the board; roll out, not too thin, spread over with butter, and cut in 
rounds lapping one edge. Do not place the rolls near together in the pans. 
Let them rise about two hours, then bake in a quick oven about twenty 
minutes. — Mary A. Farrell. 

Oat Meal Cookies 

Two cups of rolled oats, two eggs, one cup of chopped raisinii, one cup 
of sugar, one teaspoonful of soda, three fourths cup of sour milk, one an<l 
one- half cups of flour, three ♦'ourths cup of butter, one teaspoonful of cin- 
namon, one teaspoonful of cluvee Mix and drop olf of spoon on buttered 
liiia and Imke. — Mrs. F, W. Strough. 

Ginger Bread 

One cup molasses, two-thirds cup of sliortening, one egg, one cup of 
water or sour milk, pinch salt, one teaspoon soda, one tablespoon ginger, 
flour for medium thickness, bake as a solid cake or in layers. 

— Mrs. Ida Sanders 

Mush Biscuits 

Make corn meal mush same afe to fry, take about one gallon flour in 
pan, make hole in center, put in one and one half cups lard, one-half gallon 
v/arm mush on top of lard, when cool enough to bear hands, aJd one-half 
cup sugar, a little Halt, and mix altogether, then add one- half cup good 
yeast, and work well, ijeave in warm place over night then work down 



4y 



again and put in cool place until ready to make biscuits. Does not hurt to 
freeze, and will be best at end of a week. 

— Mrs. Addie Hallowell, Pendleton, lud. 

Ginger Bread 

One cup sorghum molasses, one cup sugar, one half cup melted lard 
one egg, one cup sour milk, one-fourth tea^poonful of salt, one tablespoon- 
ful ginger, one teaspoonful cinnamon, one-half teaspoonful ground nutmeg, 
one teaspoonful soda dissolved in one-fourth cup hot water, flour to make 
a stiff batter. Beat thoroughly, put in buttered pans, bake in moderate 
oven. —Mrs. G. P. Macklin. 



Fashiondb 



Millinery 



You do not need to go to the 
city for the latest and best in 
Millinery. I can suit you in 
both style and price, if you 
but t^-lve rae an opportunity. 



Mrs. 



1 O. O. F. Building;, 



SEE 



BROWN 8 



For all the Newest Styles 

and Leathers in Ladies'* 

hisses' and Children's 

SHOES, 

and at B^easonable Prices. 



Anderson, Ind.p 

South Side Squaret 



■MMiiBail 



CiiART.ES H. Husband, 

GOOD SHOES. 

Vt^EST SinK SuUARK - ANDERSON. IND. 



50 



Confectione 



Cream Fudge 

Two cups granulated sugar, one cup sweet milk, lump butter size of a 
walnut. Boil sugar and milk and stir constantly, when nearly done add 
butter, cook until it will form a ball when dropped in water. Remove from 
stove and beat until cool; turn out into a well buttered pan and before it is 
entirely cold mark in squares. 

— Mrs. 0. P. Lewis, Richmond, Ind. 

Peanut Crisp 

One-half cup sugar, three-fourths cup butter, one teaspoon vanilla, 
two cups of flour. Mix and spread this on bottom of dripping pan, spread 
butter thin with knife and sprinkle with finely chopped peanuts, bake until 
crisp in moderate oven. 

— Mrs. J. W. Allen, Pendleton, Ind. 

Crackerjack 

0:ie cup of sugar, one cup of syrup, one tablespoonful of butter, one 
tablespoonful of vinegar, one level teaspoonful of soda. When syrup is 
very brittle when dropped in cold water, remove from stove and add soda 
and pour quickly over six quarts of well popped corn, from which the hard 
grains have been removed. — Mrs. D. W. Hayes, Qdon, Ind. 

Taffy 

One pint sugar, two tablespoons vinegar, one half teaspoon cream 
tartar. Add little water to moisten sugar, boil until brittle, when cool pull 
until white. Use any flavor desired, 

— Mrs. C. J. Roberts, Indianapolis, Ind, 

Fudge 

Two cups sugar, one cup sweet milk. Boil and stir constantly, add 
one tablespoon luitler, before removing from stove add two and ono-half 
tablespoonfuls of ground chocolate. — Ivy Inman. 



51 



Excellent Candy 

Take two and one-half cups of granulated gugar, one-half cup of water 
pinch of cream of tartar, boil five minutes or till it gathers good in water. 
Then take it off, let it oool a short time, beat it until it sugars, then pour 
it out on a dough board and flavor and work it like dough. Make it into 
squares. — Chessie Young. 

Nut Candy 

Two cups granulated sugar, one half cup corn syrup, boil until quite 
hard, then stir into beaten whites of two eggs, add one- half cup chopped 
flue English walnuts. Stir until cool and cut in squares. 

— Mrs. Osa Dill. 

Cocoanut Taffy 

Boil two cups of granulated sugar and one-half cup cold water until it 
will harden when tried in cold water, then stir in one cup of prepared co- 
coanut and one teaspoon lemon extract. Pour out on buttered tins and 
mark ofli' in squares before it becomes too hard. 

— Jannie Sanders. 

Fudge 

Two cups of brown sugar and enough milk to cover. Boil and stir 
constantly, add butter the size of a walnut. When done remove from fire 
and beat to a cream then pour on a greaned platter. 

— Gladys Showalter. 

Cracker Jack 

One-fourth cup of molasses, two-thirds cup of sugar, nno-fourth cup of 
water and one-half cup of glucose Boil two minutes, then add one-fourth 
cup of butter. Boil until ready to burn, then pour over corn. 

— Mrs. Nelia Fadely. 

Fudge 

Two cups sugar, one-half cup sweet cream, one- fourth cup grated 
chocolate, small lump butler, boil till when dropped in water will hold to- 
gether, then beat until it sugars, drop in buttered plate. 

— Ilallie Fadley. 



52 



Mock Maple Sugar 

One and one-half oups dark brown sugar, one cup sweet milk or cream, 
butter size of egg. Boil about fifteen minutes or till the oyrup will hair 
when dropped from a spoon. W^hen removed from the stove stir it quickly 
with an egg or cake beater until the syrup is very smooth and begins to 
thicken. Turn into a well greased pan or dish, when cool cut in squares, 
Any flavoring may be added just before removing from the stove. 

—Mrs, Grace Tully. 

Sea Foam Candy 

One and one-fourth oups granulated sugar, one half oup corn syrup, 
one fourth cup water, white of one egg beaten. Cook sugar, water and 
syrap until almost hard enough for taffy, pour in beaten egg and stir until 
cold. Flavor with one teaspoon of vanilla, add nuts or fruit if you like, 

— Hallie Painter, Hartford City, lad. 

Egg Candies 

Materials— One egg, one lemon, one- half pound of dates, two pounds 
of powdered sugar, ono-half pound of nuts, vanilla and pei.pcrmint extracts 
for flavoring. Put white of egg in one bowl and yolk in another. In the 
white of the egg put one teaspoonful of water; in the yolk put one teaapoon- 
ful of lemon juice, and if desired grate in a portion of the rind. Stir both 
white and yolk into a stiff paste with augar. Stone dates and liU with the 
lemon paste. Divide the ^hite paste; flavor one part with one-half tea- 
spoonful of vanilla, make into balls, and p^ess one half of nut upon each. 
P^lavor the other half with six drops of peppermint and roll into little balls 
the size of small marbles and fluton gently until they are shapely. 

— Crystal Florence PowelJ. 

Butter Scotch , 

Two cups of light brown sugar, one oup butter, one tablespoon vinegar 
and one of water. Mix well together and boll four minutes. Add one- 
eighth teaspoon baking soda. Try a little in a oup of oold water and when 
it will crisp remove from the firo. Pour on buttered tins and before it be- 
t'oniGS too hard mark off in squiroi*. — Juntiio Sundors. 



53 



IT PAYS TO TRADE 

At the Store of 

H. S. HYSINGER G SON, 

ANDERSON. INDIANA. 

Dry Goods, Ladies' Ready to Hear Garment»i 
Ladies' and Men's Furnisliin^Si 

North Side Square - ^ - . Both Phones 700 

OUR BASEMENT SELLS IT FOR LESS. 



Marshmallows 

Soak four ounces of gum arable in one teacupfulof water. At the end 
of two hoars put into a double boiler, poor jold water in outer vessel and 
bring slowly to a boil. When gum is dissolved, strain through a piece of 
cheese cloth; put it back in the boiler, add a large cupful, of powdered 
sugar, and stir the mixture steadily until stiff and white. Take from the 
stove and beat vanilla in to taste; continue to beat and pour into tins which 
have been rubbed wiih corn starch. When cold cut in squares and rub in 
three parts uorn starch and one part powdtred sugar. 

— Mrs. Mildred Edwardg, 

Chocolate Caramels 

One cup roolasses, two cupe sugar, one cup rich milk or cream, and 
one-half oake of chocolate. Flavor with vanilla as you remove it from the 
stove. Boil 20 minutes and turn into buttered tins. The flavoring for 
any candy ought not be put in until it is a little cool, to save evaporation 
of the fine flavor. — Ivy Inman. 

Mai shmallows 

Dissolve two tablespoons of Knox gelatine in ten tablespoons of cold 
water, iioil two eupa of granulated sugar In eight tablespoons of water until 
It threaifj, pour lioiling syrup over the gelatine boat untd it cracks, Uavor 
with six drops of vanilla, pour into pan lined with powdered sugar, sprinkle 
sugar on top, when cold cut In squares. 

—Mrs. A. K. Smith, Pondleton, Ind. 



54 



H)e88ert 



Frosted Apples 

Select large sound apples. Put them on to simmer in water witla a 
very small piece of alum. Cook a little while then put them in cold water. 
Then peel the skins off with the fingers. Remove the cores and fill with a 
filling made of grated bread crumbs, a lump of butter and sugar to taste 
and a dash of cinnamon or spice, Dip the apples in melted butter and 
sprinkle with granulated sugar. Bake until done in a slow oven. 

— Mrs. 0. P. Lewis, 

Tapioca Dessert 

Four tablespoons of tapioca, boil gently for one hour, add one-half cup 
of sugar and let cool. Then add twice the amount of chopped oranges and 
bananas to the tapioca and sweeten to taste. Eat with whipped cream. 

— Mrs. Ada Malone, Elnora, Ind. 



C. W. Swartz, 
Higli Qrade Millinery. 

Corner Meridian & lo//^ S/s. : oAnderson., Jnd, 



55 



Chocolate Blanc Mange 

Put one pint of milk in a double boiler. When hot add two ounces 
grated chocolate, one- half cup of sugar. Moisten three level tablespoon- 
ful of corn starch with cold milk. Add all this with one cup minced nuts 
to the hot milk and stir until smooth. Put in individual moulds and serve 
with whipped cream. — May Cassada. 

Prune Whip 

Stew one pound of prunes and pick fine, one- half cup of English Wal- 
nuts. Add well beaten whites of four eggs, one scant cup of sugar. Bake 
in oven fifteen minutes. Serve while hot, Delicoug with whipped cream, 

—Mrs. Abbie Weesner. 

Tomato Jelly 

One can ripe tomatoes run through a colander, one-half box gelatine 
dissolved in tomato juice, one-half teaspoonful salt, one bay leaf, one tea- 
spoonful sugar, one-half cup vinegar, dash cayenne, put in buttered molds, 
let set over night, serve either in slices or individual moulds. 

— Mrs, Will H. Hughes, Bloomington, Ind, 

Strawberry Preserves 

Use one and one-half pints of sugar to each quart of fruit. Put enough 
water to dissolve the sugar and let it boil until candy, add fruit and boil 
from 5 to 8 minutes. Pour in large platters and place in the .sun until the 
juice is as thick as jelly. This will require about three days, Put in 
aiason jars, be sure to cover with parafflne before sealing. 

—Mrs. Carrie A, France, 

Tapioca Cream 

Three tablespoonfuls of tapioca, one quart of milk, three eggs, vanilla 
or other flavoring, and sugar to taste. Soak the tapioca in warm water un- 
til soft; while boiling the milk stir in the softened tapioca and the yolks of 
three eggs, one tableepoonful of corn starch or flour, beat with the sugar, 
when sufficiently cooked pour into a dish and when oool add the flavoring. 
Beat the whites of three eggs until stiff, sweeten and flavor, then stir a part 
into the cream and pour the rest over it, 

— Mrs. Sarah Yates, 



56 



Orange Marmalade 
Five seedless oranges, one lemon, slice oranges and lemon very thin, 
slashing the fruit at intervals so as to make sections about an inch long. 
To each cup of fruii add three cups of cold water, and let it stand a day. 
Boil forty-five minutes and let it stand another day. Take a cup of sugar 
to each cup of fruit and water. Add the juice of one lemon. Let it boil 
forty-five minutes, then turn into glasses. 

— Mrs. J. M. Phillippi. 

Float 

Four eggs, one quart milk, four tablespoons sugar, one teaspoon lemon 
or vanilla extract. Beat yolks of eggs, add sugar, stir well. Then add the 
milk, slowly, stirring all the while. Cook in double boiler, or use asbestos 
met, as will scorch easily. Beat whites of eggs until stiff. When custard 
is done, pour into crock or dish, add flavor, and put whites of eggs, by 
spoonfuls on top. In a few moments turn the whites carefully, so will 
cook through well, while custard is still hot. This is fine to be eaten either 
hot or cold. Is good chilled, but not frozen. If wanted to look extra nice, 
cook the whites of eggs in little boiling milk, instead of on the hot custard; 
then place on custard, after it is in dish from which it is to be served. 

— Lizzie Sheets. 

Tapioca Cream 

One quart milk, two heaping tablespoonfuls "Minute Tapioca", one- 
fourth teaspoonful salt, one small cup of sugar, two eggs, one-half tea* 
spoonful orange or vanilla flavoring. Time required for cooking 15 
minutes. Cook for 10 minutes, the milk, tapioca and salt in a double boil- 
er, stirring often. Beat the yolks of the eggs and sugar together, and at 
the end of 10 minutes stir this into the milk and tapioca. Let cook until 
it begins to thicken like custard, then take from the stove and whip in the 
beaten whites of the eggs until no white is seen. When cold be.at in the 
flavoring. Serve very cold. — Mrs. J, C. Daniels. 

Lemon Custard 

One lemon, two eggs, one pint of bread crumbs, one quart of milk, 
half cup sugar, grate the yellow part of the rind from the lemon and put in 
the custard and put the whites of the eggs and lemon juice and half of the 
half cup ot sugar to put on the top. — Mrs. Eda Ricks. 



57 



Strawberry Fluff 

Beat the whites of two eggs until very stiff, add four tablespoons of 
sugar, and beat again, add two tablespoons of strawberry preserves and 
continue beating, A few nuts chopped in fine pieces is an agreeable ad- 
dition. Other preserves and jellies may be substituted for the strawberry. 

— Mrs. E, S. Lorenz, Dayton, Ohio. 




Meridian Street i ANDERSON, INDIANA. 

~ - - 

ROCHESER SHOE STORE, 

Home of Good Siloes, 
ANDEP50N - = INDIANA. 

CLOTHES of QUALITY 

Suits and Overcoats $10,00, 
Pants $3.00 and Up, at 

Anderson. !nd. ABES MISFIT. 



58 



jftsb anb ©peters 



Salmon Loaf 

One can salmon beaten to pieces with a silver fork and the bones taken 
out, four eggs beaten foamy, add one-half cup cream, beat and add to 
salmon, three or four tablespoons melted butter, two cups rolled cracker 
crumbs, Egg-o-see, l^lxcello or any such breakfast food can be used — are 
better than crackers if fiesh. Two tablespoons lemon juice, strained, 
vinegar can be used, one-half teaspoon salt and a little red pepper. Bake 
a little more than one-half hour. — Mrs. W. A. Bowman. 

Scalloped Oysters 

Place oysters and crackers alternately in a granite pan until you have 
the desired amount, using plenty salt, pepper and butter between each 
layer, cover with cream, bake in a hot oven until brown on top. 

— Ida Young. 

Salmon Loaf 

Two cans salmon, four eggs, four tablespoonfuls butter, one-half cup 
bread crumbs, salt, red pepper and parsley to taste. Chop fish fine, drain, 
rub iu butter until smooth, beat crumbs with eggs, seasoning before put- 
ting in with salmon. Steam one hour. 

Sauce — One cup boiling milk, one tablespoonful corn starch. Take 
liquor from fish and put in butter, three tablespoonfuls tomato catsup, 
mace, pepper an<l salt to taste, one egg, stir into milk until thick. 

—Mrs. C. L. Kelly, Kokomo, Ind. 

Fried Fish 

When the Ush is properly cleaned, wipe it dry, then rub with plenty of 
salt and pepper, let it lay an hour or two, roll ia corn meal, fry in sufficient 
!ard for it to Hwim in, have lard hot before putting it in and it will come 
out nicely browned and will be delicious. 

— Mrs. Sarah Tarkleson. 

Salmon Croquettes 

One can salmon, half cup fine cracker crumbs, mix well together, make 
into cakes. Boat an egg and dip the cakos in it then in cracker crumbs 
and fry to a nice brown. Mis. J. T. Ilobson. 



59 



Creamed Salmon 

Remove salmon from can, take out all bones and mash fine, salt and 
pepper to taste. Place sauce pan on stove and heat salmon slowly. Add 
one cup of sweet cream and one tablespoonful of flour moistened in milk. 
Cook five minutes. — Mrs. E. M. Boston. 

Fried Salmon 

One can salmon, four eggs, crackers rolled fine and well mixed with 
salmon and eggs until they adhere, make out in cakes. Fill frying pan 
sufficient to cover with lard and butter equal parts. Have extra hot, lay in 
cakes and fry until brown, turn over and fry brown on other side, serve 
hot. —Mrs. W. C. Cook. 

Salmon Croquettes 

One can of salmon, chipped, one cup of milk, one cup of cracker 
crumbs, one egg beaten. Make into small cakes, dip in beaten egg or milk, 
and roll in cracker crumbs and fry in butter and lard. 

— Mrs. Mildred Edwards. 



the Golden J\uk 
Incubators 



— have passed tlie experimental stage long ago, 
and are now being successfully used by hun- 
dreds of poultry raisers throughout the country. 
— Oar machines are within the reach of all. We 
guarantee them to do the work properly. They 
are easy to operate and simple in construction. 
Don't overlook the advantage tha t comes from buying at home , 

th^ 6oIden Huh Incubator (^ 

W, 5. Vantuyl, General manager, 

tTiiddktown, Tnd. 



eo 



Ices 



Pineapple Sherbet 

One grated pineapple, three oranges, the peel of one grated, one and 
one half quarts of water and one quart of sugar. Let cotne to a boil, then 
strain, add one tablespoonful of gelatine dissolved in cold water, and the 
juice of three lemons Freeze until it begins to ice then add whites of 
three eggs, beaten stiff. —Mrs. Margaret Eraswiller. 

E}?:gless Ice Cream 

To one gallon of new milk add a quart of sugar and one cup of flour. 
Boil for a few minutes. When put in fieezer, add one pint of sweet cream, 
flavor. — Mrs. Minerva Arnett. 

Sherbet 

Four cups granulated sugar, two large tablespoonfuls of flour, mix to. 
gether and add to it two quarts boiling water and boil just a little, strain 
and cool. When cold add juice of four oranges and one lemon. The 
whites of two beaten eggs added just before freezing. The juice of any 
fruit can be used if desired and less water, [.ineapple being very fine. This 
amount will servo fifteen to twenty people, according to amount served. 

—Crystal Kelly. 

Banana Ice 

Peel six bananas, pound to a pulp with a spoon, stir into this the juice 
of two large lemons and rub through u sieve Add one pint of whipped 
cream and sweeten to taste, freeze. — Daisye Robrback. 

Vanilla Ice Cream 

One pint of milk, one cupful of sugar, scant one-half cup of flour, two 
egg.", one quart of cream, one tablespoon of vanilla, and when cream is 
added, another cup of sugar. Beat the first cup of sugar, the flour and 
eggs together and ulir into boiling milk, cool, stirring often then add sugar 
seasoning and cream, and freeze. 

— Mrs. Bessie Fleming, Mrs. F. P. Miller. 



61 



Sherbet — We-Three 

Thiee oranges, three bananas, three lemons, three pints water, one 
pint sugar. Mix and freeze. — Ethel Spore George. 

Maple Ice Cream 

To one oup maple sugar add beaten yolks of four eggs, cook in granite 
pan until it boils, stirring it all the while. Strain through a sieve and cool. 
Beat one pint cream, add stiffly beaten whites of eggs, whip syrup until 
light. Mix all logether and freeze. SeleoLed. 

Pineapple Sherbet 

Four cups granulated sugar, two tablespoons flour mixed with sugar, 
and two quarts of boiling water added to sugar, boil just a little, strain and 
let cool. Juioe of two lemons and one can of pineapple coloring if desired, 
strain, whites of two eggs beaten and added just before freezing. Will 
make one gallon and serve 25 people. — Olive Mills. 

Ice Cream 

One-half gallon of milk, two tablespoonfuls of flour, yolks of three 
eggs, cook together and when cool add whites of the eggs, sugar and flavor- 
ing and fill up with cream. — Mrs. Ella Maddy. 

Sherbet 

Four cups of granulated sugar, two large tablespoonfuls of flour, mix 
together and add it to two quarts boiling water an d boil just a little, strain 
and cool. When cold add juice of four oranges and one lemon. The 
whites of two beaten eggs added just before freezing. One- half pint of 
whipped cream can be used instead of eggs. Color if desired. The juice 
of any fruit can be used if desired and less water, pineapple, apricot and 
cherry being very fine. This amount will serve fifteen to twenty people, 
according to amount served. — Mrs. Mary Cummins, 

Maple Whip 

Four eggs, two cups maple syrup, one quart cream. Put syrup on in 
double boiler, when hot add the beaten yolks and cook five minutes. Then 
take off the stove, add the whites beaten stifl!' and beat the mixture until 
cold. Then add cream which has been beaten very stiff, and pour into 
freezer, pack in ice and lots of salt and let stand 5 hours. 

— Nell Swope. 



62 



FVozen Pudding 

Separate five eggs; take the yolks, stir with one cup sugar, one cup of 
milk, flavor to taste, put in a pan, set in a kettle boiling water, let cook un- 
til it thickens; after it is cool, add two teaspoons dissolved gelatine and 
whites of eggs well beaten. White part: beat one quart of cream, flavor 
and sweeten, add two teaspoons of gelatine. Put in freezer, first a spoon- 
ful of custard, then spoonful cream, and so on until all is used, pack in 
plenty of salt and ice and let stand 5 hours, no turning necessary. 

— Mrs. W. H. Hughes, Bloomington, Ind. 

[The remaining recipes in this department are taken from 
The Religious Telescope] 

Lemon Sherbet 

Freeze two quarts of new milk and four large cupfuls of fine granulat- 
ed sugar until thick and white, then add two coffee cupfuls of lemon juice 
which has been strained, and freeze until stiff; repack and cover allowing it 
to stand two hours. 

Red Raspberry Sherbet 

One and one-half quarts of red raspberries crushed; juice of four 
lemons; two and one-half pounds of sugar. When nearly stiff add the 
whites of two eggs well beaten. 

Tea Sherbet 

One quart of strong tea freshly made; two cups of granulated sugar; 
the juice of three lemons. Freeze the s:ime as any sherbet. 

Plum Sherbet 

Two quarts of rich sweetened juice poured off from canned or freshly 
stewed Ciiickasaw plums; two quarts of cold water. Freeze nearly stiff, 
then add the whites of two eggs well beaten. 

Cranberry Sherbet 

Particularly refreshing in hot weather. Cook very tender, sweeten 
and rub through a colander; add an equal amount of water and freeze. 
When stiff add the whites of two eggs beaten stiff. 



68 



Bisque Cream 
One quart of cream whipped stiff. Beat into it one cupful of maca- 
roons, powdered or rolled fine, and six tablespoonfuls of fine sugar. Paek 
in a freezer and let it stand several hours. 

Nut Cream 

One quart of cream, two-thirds cupful of sugar. Freeze partly stiff, 
then add a cupful of chopped nutmeats (pecans, English walnuts, or 
blanched almonds). Freeze stiff aud let it stand two hours. 

Strawberry Ice 

To two iDounds of mashed strawberries add two pounds of granulated 
suoar and stand aside for an hour. Then put the mixture through a hair 
sieve or a thin cloth. To the sweetened juice secured add an equal quantity 
of water, and freeze. When the mixture is half frozen, add the whipped 
whites of three eggs. 

Cocoanut Ice-Cream 

Heat one cupful of sugar with one quart of cream until dissolved; cool 
and add one freshly-grated cocoanut. Freeze and before it is stiff add the 
white of one egg beaten stiff. Pack and let it stand a couple of hours. 

Pineapple Ice 

To one large pineapple, peeled and grated very fine, add the juice of 
two lemons and two quarts of water. Make very sweet with granulated 
sugar (freezing extracts the sweetness), and freeze. 

Cherry Ice 

Stone and bruise one quart of ripe cherries and place them over the 
fire with one pint of sugar and one pint of water. Bring the mixture to a 
boil, then simmer five minutes. Pass through a hair sieve, add the juice 
of two lemons and enough sugar to make quite sweet. Freeze, and serve 
in tall glasses with a garnish of whole cherries. 

Raspberry Ice 

To three quarts of raspberry juice add one quart of strong lemonade. 
Make very sweet, turn into the freezer, then add the whipped whites of six 
eggs^ and freeze. 



64 



Currant Ice 

Make a thick syrup of one and one- half pounds of granulated sugar 
cooked in three pints of water; add two cupfuls of currant juice, turn into 
the freezer, and when partly frozen stir in the beaten whites of five eggs. 

Orange Ice 

To the juice of twelve oranges and the grated peel of six, add the juice 
of three lemons and sugar to make very sweet. Let stand one hour to 
ripen, then freeze in the usual way. 

Lemon Ice 

To the juice of six lemons and the grated peel of three, add the juice 
and grated peel of one orange, one pint of water and one pint of sugar. 
Let stand an hour, then freeze. 

Apple Ice 

Select finely flavored apples ; to each quart of grated fruit add one 
pound of sugar and the juice of one lemon. Let the mixture ripen an hour, 
then add an equal measure of water. When half frozen stir in the whipped 
whites of three eggs. 

THE Capital Stock, $30,000. 

FARMERS' Surplus, $20,000 
STATE BANK. 

Does a General Banking Business, 
Special attention given to Collections, 
Prompt remittance Guaranteed. 
Your deposits solicited. 
Interest on time Deposits. 

ADOLPH COOPER, Cashier. 



6?» 



iflDeats anb 2)tes8ino8 



MEAT ACCOMPANIMENTS 

Apple gauce with roast pork. 

Mint sauce with roast Iamb. 

Oyster and chestnut dressing with roast turkey. 

Current jelly with roast goose. 

Celery sauce with quail. 

Tart grape jelly with canvasback duck. 

Orange salad with roast chicken. 

Cream gravy, strawberry preserves with fried chicken. 

Celery and onion dressing with roast duck. 

Olives stuffed with cheese with cold tongue. 

Olives stuffed with peppers with fish-balls. 

Cucumber catsup with corned beef. 

French dressing with sardines. 

Melted butter sauce with mackerel. 

White sauce, hard-boiled eggs and parsley with boiled salmon. 

Beef and Pork Loaf 

Twenty cents worth of meat, half of beef and half of pork, one-half 
teaspoon of salt, one- half teaspoon of pepper, one teaspoon sage, two tea- 
spoons of vinegar, one-half cup of sweet milk, a little ground mustard, 
enough cracker or bread crumbs to make the loaf stiff, make into loaf, and 
bake. Pour a pint of boiling water over the loaf before baking. 

— Mrs. Ocie Guthrie. 

Fried Hash 

(^ul one half pound of sausage or scraps of lean meat into very small 
bits, and fry real iirown with one pint of chopped onions, have ready one 
and one-half pints of potatoes, which have been cut into small cubes and 
previously boiled in salted water, pour into the skillet of meat and onions, 
cook a few minutes, season with salt and pepper. 

— Edna May, 



66 



Kentucky Croquettes 

Take equal parts of cbicken and veal chopped very fine, one- fourth 
pound chopped almonds, half pint mashed potatoes. Mix and" season with 
salt, pepper and mustard to suit laste. One cup sweet milk, two teaspoons 
flour, two teaspoons butter, one egg; mix thoroughly; cook in a double 
boiler till thick, then mix with chicken and when cold form into croquettes, 
then roll in bread or cracker crumbs, dip in egg and fry in hot lard. 

— Martha Young. 

Gravy 

To make a good rich gravy without the expense of much meat. Put a 
heaping tablespoon of butter in the frying pan, let it get hot, then one cup 
of sausage or chopped beef (dried beef is fine) or meat. Let fry until 
brown, add one pint of milk thickened with flour, add salt and pepper. 

— Mrs. Mildred Miller. 

Baked Chicken Pie 

Joint the chicken and season with salt and pepper, cover with water 
and boil until tender. Make a crust as follows: Flour, one teaspoonful of 
baking powder, a little salt, one-half cup of shortening and moisten with 
sweet milk to make a stifle dough Line a dish or pan with crust and fill in 
your chicken, one layer and some of the dough, then alternately until the 
dish is full, make a gravy with one tablespoonful of flour and one pint of 
sweet milk; pour this over the chicken, then fill up the dish and cover 
with a top crust, making one or two holes in top for steam to escape. Bake 
three quarters of an hour. — Montrew Hottinger. 

Beef Patties 

Two eu[)s of cold boiled beef, ground fine, two eggs well beaten, one- 
lird cup of creum^ eight crackers rolled fine. Make in small balls and 
tky. —Ethel Fadely, 

Chicken Loaf 

Cook chicken until It will fall from bones, chop meat fine, add two 
eggs, one dozen butter crackers, rolled fine, season to taste with salt and 
pepper and spoon of butter if chicken is not extra fat. Mix well, form In 
loaf and bake one-half hour, usoiug the broth and basting well, 

— Mrs Izora Jordan, Indianapolis, lod. 



I 



V 



67 



Noodles 

For one cbickea, six eggs, oue teaspoon salt, mix to a stiff dough, di- 
vide into four parts, roll very thin, spread out to dry, when partly dry, rub 
a little flour over, roll up light and shave very fine with a thin, sharp knife, 
drop into the boiling broth and cook la minutes. 

— Mrs. Jasper Sanders. 

Roast Ribs 

Take a nice side of rib3, wash and rub well with salt, then roll in flour 
letting all the flour remain on it that will, lay it carefully in a drippiuty 
pan; pepper well and sprinkle over it one tablespoon granulated sugar, 
keep enough water in bottom of pan to prevent burning, cook slowlv till 
done, turning it over once or twice. Kemove, stir one tablespoon flour 
into one pmt milk, pour into tha pan, let it boil. This makes a delicious 
gravy to serve with the meat. — Margai'et L. Brown. 

To Boil a Ham 

Scrape and wash well and if very salty, soak over night. To every ten 
pounds of meat add one scant cup of sugar, cover with cold water, bring 
to a boil then cook slowly; cook fifteen minutes for every pound, keep it 
covered with water, when done remove from fire, let it cool in the broth 
for 1 hour, then remove. — Mrs. Mary King. 

Pigs Feet Pickled 

Take twelve pig feet, serape and wash them clean, put them in a sauce 
pan with enough hot water to cover. When partly done salt them. It re- 
quires four or five hours to boil them soft, pack them in a stone crock, and 
pour over them spiced vinegar made hot. They will be ready to use in a 
day or two. — Miss Hattie Fadely. 

Smothered Chicken 

Allow an hour for youag fry chickens or 2 hours for 5'ear old chick- 
ens, in a brisk oven. Cut up as for frying, put into a covered roaster or a 
skillet with a tin pan as a cover, fitting closely, sprinkle on salt, pepper, 
dredge with flour, and put in water enough to cause a good steam, lumps 
of butter as needed to enrich. Baste and add water as needed. Make 
thickened gravy. — Mrs. L. 0. Miller. 



68 



Scalloped Chicken 

Cook chicken until tender. Cut in small pieces, place layer in baking 
dish with alternate layers of butter and crackers until dish is full. Season 
with pepper and salt. Pour over one cup sweet cream and bake slowly 1 
hour. — Mrs. Monroe Miller, Miss Hattie Fadely. 

Beef Roll 

Two pounds of round stake, one-fourth pounds of pork ground, two 
eggs, six large crackers, butter size of a walnut, one teaspoon each sage, 
salt (heaping), pepper, one cup sweet milk, a few stalks of celery chopped 
very fine. Mix thoroughly with the hands. Press in a pan. Bake one 
and one-half hour, pour a little water over the roll. 

. — Janie Sanders. 

Stuffed Beef Steak 

Take round steak, pound well, season, then spread with a nice dress- 
ing, roll up and tie closely with twine, steam one hour and a half. 

— Mrs. Dora Day, Springport, Ind, 

Roasted Duck 

Scald, roll, in a cloth let stand awhile and then pick. Put in a roaster, 
make dressing out of bread, pepper and salt, cover the duck all over, then 
put in the oven and roast until done. —Caroline Sunders. 

Meat Loaf 

Two pounds hamburg steak, two eggs, one cup breai crumbs, one cup 
milk, butter size of au egg, salt and pepper to taste. Onion and sage if 
liked. —Mrs. P. 0. Rhodes, Shelby, Ohio. 

Chicken Pie 

Cook chicken real tender, season with salt and pepper, remove the 
bones, thicken the broth with cream and flour. Por crust —half pint of 
sour milk, half teaspoon of soda dissolved in the milk, half teaspoon salt, 
one teaspoon baking powder, teacup of lard or butter; mix, roll and line a 
deep pan, put in chicken, then the gravy, season well with butter it chicken 
is not very fat, put on top crust and bake three- fourths of an hour, 

— Sallie E, Edwards. 



69 



Veal Loaf 

Three and one-half pounds of steak, one cup of rolled crackers, two 
eggs, one cup of sweet milk, one teaspoonful of pepper, one tablespoonful 
of salt and a piece of butter the size of an egg Mix all together and bake 
three hours. Set the pan which contains the loaf inside a roaster, cover 
tightly, and it will bake much nicer. — Mrs J. T. Kelly. 

Chicken Salad 

One chicken cooked until tender. Chop very fine, laying aside bone 
and gristle, chop equal amount of crisp cabbage, six hard boiled eggs. 
Add one cup strong vinegar and one tablespoon each of mustard and celery 
seed, one-half cup butter, season to taste. — Janie Sanders. 

Old Soldiers Method of Cooking Pickled Pork 

Fry the pork until about half done, Make a batter with^one egg, well 
beaten, one or two tablespoonfuls sweet milK or cream, and flour enough 
to make a batter, dip the slices of pork in the batter and fry to a light 
brown. — Eael M. Smith. 

Veal Loaf 

Two pounds of veal and one of pork, three eggs, salt and pepper, one 
cup of cracker crumbs, one onion, one cup of miik. Form in a loaf with 
just enou^.h water to bake. — Mrs. Jacob Fadely. 

Hamburg Steak 

One and one-half pounds steak, one pound porK, one onion, two egga, 
one-half cup cracker crumbs, chop meat and onions, add salt and pepper, 
mix well, form in cakes and fry till brown in hot lard. 

— Sophia Keesling. 

A Fine Substitute for Fresh Fish 

One quart of flake hominy, cooked in as little water as possible, salt 
to suit taste. Let cool, and add one can of Salmon (white prefered) well 
mashed, with all bones removed, stir well together, make into flat cakes; 
roll in corn meal and fry in butter, or half butter and meat fryings. 

— Susie. 



70 



"the Old mabk" 

th^ abov^ name has been given us bp our 
customers, and we confess that it rather 
pleases us. We hope to merit a continua- 
tion of the liberal patronage that we h^ve 
enjoyed for the last several years. Don't 
fail to give us a call when needing 

Pure Drugs, Drug Sundries, 
notions, toilet Jlrticks, Per- 
fumery, Books, Stationery, 
and Jewelry. 

Wilkr Bros. 



71 



Meat Balls 

Take scraps of cold beef, grind up fine add two large potatoes and one 
onion (ground) salt and pepper to taste, mix well, roll into halls then roll 
in cracker crumbs and fry in hot lard until brown. 

— Emma Rohrback. 

Veal Loaf 

Two pounds veal, one half pound pork, two eggs, one cup cracker 

meal, one half cup of milk two tablespoons melted butter, one teaspoon 

salt, one-fourth teaspoou pepper, make into a loaf. Bake two or three 

hours, baste ever few minutes. — Lola Strickler. 

Hambutger Roast 

Two and one-fourth pounds of beef, three-fourth pound of fresh pork 
ground, one onion, six rolled cracker?, two eggs, mix all together, salt and 
pepper to taste. — Cora Myers. 

Veal Scalloped 

One cupful of chicken or veal, one-half teaspoonful salt, one-half cup- 
ful of bread crumbs, one pint of broth after the veal has been cooked, 
pepper and parsley to taste. Chop or grind meat fine, soak bread crumbs 
in milk until soft. Mix all together thoroughly and put in a well buttered 
pan eo that the mixture is two and a half or three inches deep, then sprinkle 
dry bread crumbs over top and bits of butter. If mixture seems too dry 
add more broth and milk. Serve on toast. 

—Mrs. H. G. Myers. 

Meat Pie 

Use scraps of boiled or roast beef. Put in kettle with plenty of water, 
but»:er and seasoning, boil slowly for one hour, use two tablespoonfuls of 
flour dissolved in milk to make thin gravy. Line bake pan with good, rich 
pie dough, fill with meat and gravy adding small pieces of dough Cover 
with top crust and bake thoroughly — Mrs. W, D. Elliott. 

To Roast Btef 

Roll in flour, slice onions and green tomatoes over the top, salt and 
pepper, add water. If baked in steam cooker omit water, 

— Dora McDonald. 



72 



Creamed Chicken 

Two chickens that weigh five pounds each before they are dressed, 
will serve twenty people, prepared in the following manner: After they 
are cooked tender and are allowed to cool, pick from bones, chop coarsely, 
using the fat and skin from the thighs and wings, place a layer of cracker 
crumbs in a buttered pan, then a layer of the chicken, over this pour gravy 
made from the broth, then another layer of crackers and so on until you 
have used all the chicken. Be sure to add enough gravy to make it moist. 
Chopped hard boiled eggs can be added. Bake in a moderate oven about 
half an hour. — Norah Griffis, 

Roast Turkey. 

Having dressed your turkey carefully, rub the inside with salt, and 
bang up to drain one hour, then rub dry with a cloth, then make a simple 
dressing of fine bread crumbs, seasoned with salt and pepper and butter, 
moisten with sweet milk and two eggs, and put inside of turkey. Then 
melt some lard and spread on a cloth and spread the cloth over the turkey, 
then grease a paper the same way and spread over cloth and then spread a 
brown paper over all and put a cup of water in the pan, and do not baste 
the turkey as the greased cloth will keep it moist and prevent burning. If 
the top paper scorches replace wiih another until the turkey is nearly done. 
Then remove all coverings for a few minutes, to allow the turkey to brown, 

Mrs Millie Miller. 

Ham Patties. 

One quart of bread crumbs soaked over night in enough milk to 
molpteu, one quart of cold boiled ham chopped fine, one- half teaspoon salt, 
and the same of pepper. Mix thoiougbly and make out into little patties, 
place in a bake pan, make a hole in the top of each large enough to hold an 
egg; break an egg in each and bake for twenty minutes 

Blanche Stewart, 

To Keep Beef Moist 
Cut beef in pieces from one to four pounds in size. Roll in crackling 
hot salt until well covered, pack in a wooden vessel for fifteen hours, then 
hang behind the cook stove to dry. Leave from four to six weeks, and it 
will be found moist and good to eat during the year. D. B, 



7:^ 



Pressed Meat 

Eight pig feet, four pig ears, boil until meat will drop off the bones. 
Kemove the bones, chop the meat until very fine, one-half teaspoonful pep- 
per, one cup vinegar, salt to suit taste. Put this back in the broth and let 
come to a boil again. Set where it will cool quickly 

Golda Greenlee, Frances Morrison. 

Square Dumplings. 

Flour, one and one- half cups sour milk, one egg, three tablespoons 
butter, one teaspoon soda, one teaspoon baking powder, one teaspoon salt. 
Roll out thin and cut into small squares, 

Ivy Inman, 

Roast Turkey — Dry Dressing. 

Prepare the turkey the evening before using, in the morning rub with 
salt and pepper inside and out. Dry Dressing — three pints stale bread 
rubbed flue as can be. one-half teacup butter, one egg rubbed with crumbs, 
pepper, sage and salt to taste, oysters drained and added if desired; fill 
turkey and sew up. Butter outside and dredge with flour, place in roaster 
aad add water to baste with. After the turkey is done, add thickening to 
slock, (\\[ ping gravy over dressing before serving. 

— Mrs. Joe Dutton. 

Veal Loaf 

One pound of veal, one fourth pound of pork aod one onion chopped 
very fine, a«ld one egg, one cup of cracker crumbs, salt an(t pepper. Bake 
two and one- half hours. —Mrs. 0, 0. Inmau, Springfield, 111. 

Drop Dumplings 

To one pint of flour, add one and one-half teaspoon baking powder, 
one pinch ot salt; sift all together. Use enough sweet milk to make a stifl' 
batter; drop irom spoon into broth, from which the stew has been removed, 
cover closely; boil from 5 to 7 minutes. Test with a fork. 

— Mrs. Noffsinger. 

Fried Pork Chops 

Salt, then dip into a well beaten egg, roll in cracker crumbs and fry in 
very hot lard. —Mrs. 0. 0, Inman, 



74 



Baked Chicken Dumplings 

One cup sweet milk, one-half cup butter, one teaspoon baking powder, 
pinch of salt, flour to make soft dough. Roll thin and bake. Thicken 
broth for gravy, put in dumplings snd let come to boil. 

— Mesdames Monroe Miller, Alcinda Sharp. 

Curing Meats — Sugar Cure_Hams, Shoulders and Bacon 

Ten pounds of salt for one hundred pounds of meat, four pounds of 
light brown sugar, one-half pound of saltpeter, one pound of black pepper. 
Dissolve the saltpeter in three quarts of boiling water, pour over the rest in 
laro-e dish pan and mix, then take hand and rub the mixture well into the 
meat and around the ends, place where it can drip for ten to twenty-one 
days, hang and smoke. 

BEEF PICKEL FOR 100 POUNDS 

Sis pounds of salt, two pounds of sugar, boil and skim, two ounces of 
saltpeter, two ounces of baking soda, hot water to dissolve. Put over beef 
while hot, for dried beef leave in ten days. Will corn beef and keep all 
summer by reboiling and skimming once in a while. 

Tender loins are fine boiled until done then set into oven to dry a little, 
and put into jars, lard put over them for summer use 

Sausage is fine packed into one- half gallon crocks two-thirds full and 
baked in a slow oven two hours When out put plate over with weight and 
cover with lard, — Mrs. Seth Mills, 

Ham and Potato Pie 

Slice ham and potatoes very thin. Line a deep pan with rich pie crust 
then the ham. potatoes and dough in alternate layers with a sprinkle of 
salt, pepper and flour over the potatoes, fill with water an(i bake with a top 
crust for two and one-half or three hours. Imo Fleming 

Veal Loaf 

Three and one-half pounds of steak, one cup of rolled crackers, two 

-eggs, one cup of sweet milk, one teaspoon of pepper, one tablespoon of 

salt, butter size of an egg. Mix all together and bake three hours. Set 

the pan which contains the loaf inside roaster, cover tightly and it will bake 

much nicer, — Eva Showalter, 



75 



Beefsteak Pie 

One pound of beefsteak, one onion, one tablespoonful of butter Hack 
beefsteak and onion together like making hash. Put on stove with water 
and cook fifteen minutes, make dough like ordinary pie crust; after remov- 
ing beefsteak from fire put in three hard boiled eggs, chopped, season with 
salt, pepper and mustard to suit taste. Then put in crust with enough 
broth to cover, sprinkle over with flour, put on top crust and bake. 

— Jennie Myer, 

Dumplings 

Sift flour in pan and make a deep hole in the middle, put in one tea* 
spoon salt, one lablespoon baking powder, one tablespoon butter, dip two 
cups of boiling broth from chicken or meat, pour into the flour, stirring 
with a spoon, when cool enough knead with the hands to a smooth dough, 
roll thin, cut in squares and drop iu boiling broth and cook fifteen minutes. 

— Ethel Lee. 

Ham Sandwiches 
Fof Large Parties. Socials and Teas 
Trim the rind from ^n eight or ten pound ham, wash and boil till quite 
tender, three or four hours required, and almost boiled dry, adding a cup 
of sugar while boiling. When done taRe out on a platter and sprinkle a 
little cinnamon, pepper and sugar on it and cover with an overturned bowl 
or pan while cooling. Grind with a meat knife, fat and lean anJ place in 
a stone jar, add three or four good sized bunches of celery (cut fine with a 
knife, not ground) a large cupful of ground horse-radish, six or eight hard 
boiled eggs, also cut fine, place all together in the jar and cover with a good 
raayonaise dressing made as follows: Six well beaten eggs, tablespoonful 
of corn starch or flour, butter size of an egg. one quart of good cider 
vinegar, salt, pepper and ground mustard to taste, with a little water added. 
Cook in double boiler stirring constantly and when cold pour over the meat 
and lightly mix with a wooden spoon. Use soft buttered bread, sliced 
thin, and you will have a delicious sandwich. This amount will serve 150 
or 200 persons, spreading 30 or more loaves of bread. 

— Mrs. G, A. Funkhouser. 



To Bake Meats 

Salt and pepper, then roll in flour adding enough water to cook meat 
done. Cook slow four hours, adding potatoes the last hour. 

— Mrs. Cal Englerth. 

Dried Beef or Ham Sandwich 

Chop one pound of meat very fine, stir one heaping tablespoon flour 
into one pint rich milk or cream let come to a boil, season with salt, pepper 
and butter, stir in the meat and cook three minutes. Good for picnics. 

— Mrs. B. R. In man. 




©losing Out Sale 



of Gents' Furnishing Goods, Hats, Gaps 
Suit Gases etc. 

Special low prices for Gaslt. 

Gall and see me. 

M. T. seoTT & eo. 



77 



Ipa8tri2 



Butter Scotch Pie 

One cup of sugar, a lump of butter the size of a walnut, a little water 
to start it to boiling, cook till it thickens. One egg, one cup of milk, one 
big spoonful of flour, mis all together and cook, pour into crusts previously 
baked. — Mrs. M. F. Dawson, Neita Abshire. 

Chocolate Pie 

One cup sugar, two eggs (whites for top), one tablespoon corn starch, 
one cup milk, two tablespoons chocolate. — Mrs. F. P. Miller. 

Lemon Pie 

One lemon grated, three eggs, one cup of boiling water (added last), 
oue cup sugar, one tablespoon flour, save whites of two eggs for top of 
pie, one fourth cup of sugar to whites. Thicken on stove in double boiler, 

Lola Strickler, Hannah Real. 

Fruit Custard Pie 

Yolks of two eggs, one half cup of cream, one t&blespoonful melted 
butler, two tabltspoonfuls green or dried fruit, (if dried fruit is used cook 
done first — dried apricots are fine ) Sweeten to taste. Bake in crust. 
Beat whites, sweeten and ice. Mrs. R. J Fudely, 

Mock Lemon Pie 

Three eggs, save white of one, one cupful sugar, two tablespoonfuls of 
butter, three tablespoonsfuls flour or corn starch, six tablespoonsfuls of vine- 
gar, add about one and one half pints boiling water, let boil and add lemon 
extract to suit taste. Whip the white of egg, add two tablespoonsfuls of 
sugar aad flavor, spread over the top of pies and brown. This will make 
two pies. — Myrtle Crabill. 

Mince Pie 

One pint of water, six crackers, butter tlie size of an egg, one half cup 
of vinegar, one cup of molasses, one-h-.ilf cup of sugar, one teaspooaful 
each of cinnamon, clover, spice and nutmog. One cup of rasins, cut fine, 
will make four pies. — Miss Manda Wright, 



Butter Scotch Pic 

Yolk of one egg, one cup of brown sugar, two tablespoonful flour, one 
cup milk, small lump butter. Heat the milk and butter, make a batter of 
egg, sugar and flour, stir in the milk, let cook until thick, put into crusts 
already baked. Beat the white ot egg and spread on top. 

— Mrs. Isaac Lindamood, Mrs. D M. Brown, Pendleton, Ind. 

Washing:ton Pie 

One egg. one cup of sugar, one half cup of milk or water, butter the 
size of an egg, one teaspoon of baking powder, make as stiff baiter as for 
cake, bake in jelly pan, slip off on a plate, and spread with strawberry jam, 
over this spread the white of one egg beaten to a stiff froth with a little 
sugar, put in oven till brown, eat with a warm sauce. 

Sauce — Three-fourths cup of sugar, three- fourths cup of butter, (or a 
little less) one tablespoon of flour^ one pint of boiling water, salt and flavor 
boil a good while. — Mrs A. S. Miller. 

Orange Pie 

One large orange and one-half of a iemon^ one cup sugar, butter size 
of a walnut, two tablespoons corn starch, four eggs, one-half cup milk. 
Put milk and one cup boiling water in double boiler, then grate the yellow 
part of orange, squeeze juice into a bowl and lemon juice also, then put 
the orange and lemon in another bowl and pour one cup boiling water over 
and let stand until you beat the four yolks and white of one egg, with the 
butter, sugar and starch; then add the juice and grated rind and the water 
from the orange and lemon, a pinch of salt; then pour into the boiling milk 
and water, stirring all the time until well cooked, bake shell, put ii mixture 
and add whites of eggs whipped stiff with a little orange flavor and powder- 
ed sugar to top off pie; brown in oven. Enough for two pies 

— Mrs. Belle Ramsey, 

Lemon Pie 

Yolks of three eggs, one and one half cups of sugar, one- half cup flour 
butter size of walnut, one and one-half pints boiling water, one grated 
lemon; beat the whites of egg3 until stiff, put on pies and brown. This 
makes two pies, — Nettie Fadely. 



79 



Banana Pie 

One half cup sugar, yolks of two eggs, a lump of butter the size of a 
walnut, two tableipooufuls of oorn starch. Mix all together and stir into 
a pint of boiling milk and let cook until it thickens, when done slice two 
large bananas into it. Bake crusl as for lemon pie then pour in the flUing. 
Beat the whites of the eggs and put on the top and set in the oven to 
brown. — Mabel Jackson. 

Batter Scotch Pie 

Bake your crust for fllliug. One cup of brown sugar, one cup of milk, 
one egg, two tablespoons of flour, one teaspoon of butter. Cook sugar, 
butter and enough milk to moisten sugar until very thick, stir constantly, 
Have ready the flour, egg and cup of milk beaten smoothly, then add to 
the tafl'y and cook till thick, Use the white of egg for top. 

— Mattie E. Craven. 

Butter Milk Pie 

Yolks of two eggs, one cup of sugar, one lump of butter, two table- 
spoons flour, two cups butter milk, Cook until thick, flavor with lemon, 
put into a baked crust and cover with beaten whites of eggs, then brown la 
oven, — India Cooper, 

Lemon Cream Pic 

One and one half pints rich milk or cream, three tablespoons of eorn 
starch, one and one-half cups sugar, two tablespoons butter, grated riod 
and juice of two lemons, yolks four eggs. Boil the milk, add corn starch 
dissolved in a little cold milk, when it re-boils, take oflf, beat in sugar, 
butter, yolks, lemon jutce and rind; pour at once into pie plates lined with 
paste; bake in hot oven t;bout twenty minutes. Enough for two plea, 

— Mrs, 8. P, Ledgerwood, 

Banana Pie 

Mash together two medium sized bauanas, add one tablespoonful of 
flour, with four tablespoonfuls of granulated sugar, yolks of two eggs well 
beaten and one pint of sweet milk. Bake as custard pie and when done 
pour over the top the whites of two eggs well beaten to which has been 
added one teaspoonful of granulated sugar. Put In oven to brown. Serve 
hot. — Alma Addison, 



80 



Mock Mince Pie 

1 One Clip ofirai8in8> one piat bread orumba, a little bufeberiOae-balf cup 

of viaegar, one cup and halfofbrowa sugar, one-half teaspoon of oinna- n 

moQi cloves, and one pint of boiling wateif. ^iMakes tbree.pies. , > . c i ■ i i: 

:, 'Hi 1! !»)•)' ii' -r - -^^aroline Sandersv I l 

'" ■' '' '", \'' \' " Ciistard Pic "■■''■ '^ 

Two eggs well beaten, a pinch of salt, two heaping tablespoons of soft 
white sugar, one pint of sweet i&rikf'atiUttle nutmeg. Bake in a slow oven. 

,>il!!, 1.. .;i>-. I (• ;i i I ^ !iv ■ . !, - I ■ ( ■. -_Mr&.' Lert-Fadely; ■■■.■" 

' "^ Custard rics . 

For.two pip^ use four eggs, saving out the whites of three for sepa,rate j| 
beating. Beat the white, of the fourth egg , with the yolk^ to make the , 
custard firm., yse a heaping tablespoon of flour, three cups ri?h milk, one 
cap sugar; mix sugar, flour, eggs and milk. Bake till done then spread 
the beaten whites over the top; af»way8^j)ilt thef'flav'oring in the whites of 
eggs.'ii Sprinkle shredded icocoanut over the top before putting in oven to 

brOWHJ(0'>l ''Ji" Uivrti .>i'jir.-l !(!nn .-jco ; ,)l i.i !--,IJ mi *+tSU8i6 'WiaC;'! mH 

, , . , r Butter Scotch Pie 

One cup of brown sugar, one cup of sweet milk, two eggs, one table- 
spoonful of flour. Rub sugar abdl 66b1' it6geth6i', 'add eggs, a lump of 
buttepithe'sizeiof a wWnntj thenadd milk4ft8t,iand oook liaii double boiler. 
Enohghi f6>rDne:pie'.»i.'ini mj. i>ti^';i!i»i i.vi ,if.i.!i . ^H-MrsjjHaael Mason.c •> r- 

\\>i-t-' ( Mil I'liii jlliui •■>i^-l \.f,i.: . .^■;. '.t?!*" "■' '-■'• • '■ '' '"" ' '" ' '" ■■■''■'■ 

Vincear rit 

,'Tii<JHfi (H t.i|.'l t!.. ■»,!), I 'M .!**•! M : • i; A' ,/i:-'-': !■:>■■ . i.,i ■ d- i- / --K 

ii^P/T |'J''(PiP*?^i, iP'^fii^'^i^.i®'??,'^*''^.^ ^;"P,'' ^^^^f^'i®''', <^!^® ciupof sugajr, threBji, ,, 
eggs, three, tableepppn,^uV P^i^^"') ^T,? ^^^^PPP^i^Q},* P^ y'^,^g=^.r , and three ^j.. 
teaspoonfuls of lempn,.ptir all together and cook until thick; have crusts 
baked and fill this in using the whites of two eggs for the top. Set in oven 
and brown. i"~l -r.nf>rreci — Sophia Keesliog. 

lO l(j'lfl(Mi«!H'.tlH.t;t uno MiV^-i.c/. I <Hi ' H -Olf ■ IJ; ' V- ,1 •l'(iM-._()' l! it'' 

,, . ,, v-rcam ric ., 

XysfP tablespoons of flour, two tablespoons of sugar, one pint of oream , 
and fla,i|)^. ,!^ut,tl;i,e flour in the criist^ then add, a small .,pinob of salt, then 
the ^iig^j: anc^pj'ea.m,,, stir, altogether, ^rop bits pf butter fDver the top^^and ^ ,,i. 
bake. i,,.^ii i,/ nmy —Anna Jones, Almira Robbios, , ^| 



81 



Vinegar Pic 

One cup sweet milk, one oup water, one egg, two tablespoonfuls sugar, 
two tablespoonfuls vinegnr, one tablespoon butter, two tablespoonfuls corn 
starch, any flavoring desired. Cook before putting in the crust, bake crust 
and let cool, beat the whites of two ejjgs and one-half cup sugar, put on 
top and brown. Mak68 two pies. — Mary More, Straughn, Ind. 

Chocolate Pic 

Four tablespoonfuls of grated, chocolate, two tablespoonfuls of corn 
starch, two cups of sugar, two eggs, one pint of water (or enough to make 
two pies.) ' Flavor xvith vanilla, use bitter chocolate, grate and disolve, 
then add sugar and corn starch and yolks of eggs, add water last, use boil- 
ing water. Have crust baked before making filling. Beat the 'whites with 
one-half cup of sugar and spread on top. 

— Mrs, Idella Goetz, iDdianapoliB. 

Orange Pic 

One rounding tablespobnful of corn starch, mixed with one oup of cold 
water, to three quarts cup of boiling water, and cook three minutes. Add 
a pinch of salt, the grated rind of one and one-half oranges, the juice of 
three oranges, one cup of sugar, and cool. Beat in the yolks of two eggs 
and 'the well beaten white of one egg Pour into the already baked crust. 
Beat the remaining white, aidd a teaspoon of sugar then spread over the 
pie and brown. " '—Mrs. Cecil Pickering, Wbittier, Cal. 

Sweet Potato Pie 

Boil 01' bake sufficient sweet potatoes to make a pint of pulp, when 
rubbed through a colander; add a pint of sweet cream, a small cup of sugar, 
a pinch of salt/the yolks of two eggs, a teaspoon of lemon, bake in a shal- 
low pan lined with a rich crust. When done beat the whites of the eggs 
with powdered sugar for the top, and brown it in the oven. , 

, ' — Mrs,. Riley Fleming. 



i'<- l\ -'\iV ■'» : 



^^-=4 ^ 



82 



pickles anb Catsup 



Pear Pickles 

Two pints ot vinegar, two pints of sugar one pint of water, put ciu- 
namon and elove« in a little muslin bag and remove when pears are cooked 
tender, — Mrs. Lert Fadely. 

Cucumber Pickles. 

Put the cucumber in strong salt water and leave lay for two or three 
days, or until the brine begins to bubble up to the top. Remove and 
drain. Have boiling enough vjnegar tu suit taste, also add mixed pickle 
spices and pepper. Drop In the cucumbers and heat altogether untill 
the pickles are hot through. Seal at once. — Mrs. Riley Fleming. 

Chili Sauce. 

Twenty large ripe tomatoes, six good sized onions, three large green 
peppers, three tablespoonfols salt, six tablespoonfuls brpwn sugar, three 
teaspoonfuls ground cinnamon, two small teaspoonfuls ginger, one-half tea- 
spoonful ground cloves, six cups vinegar Mash the tomatoes, chop or 
slice the onions and peppers, mix all in a porcelain kettle, and boil till 
perfectly soft, and when cool rub through a colander, and cook until done. 
Put in bottles" and cork tightly. —Mrs 8. P. Ledgerwpod, 

Celery Slaw 

One half gallon chopped cabbage (salted), one teaspoon celery seed, 
three hard boiled eggs chopped fine, one-halt jup cream; vinegar aqd sugar 
to taste. —Mrs. Maggie Painter. 

Higdon or Chow-Chow 

Two gallons green tomatoes, cut flne, two gallons cabbage, salt lightly 
and drain over night, add two pounds sugar, Ave cents worth ground cin- 
namon, live cents worth celery seed, ten cents worth yellow mustard seed, 
Ave cents worth turmeric , a little horse radish, a few sharp peppers, or a 
little oayeaae pappQP, four onions cut flue, cover with vinegar and ha.it 
thoroughly. Some may like less spice. 

—Mrs G. K hiirtman, Hageratown, Md. 



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83 



Pickles Cold 

One gallon vinegar, three cups sugar; let it come to a boil, set away 
until cold, pour over pickles that have been previously soaked in salt water, 
put in jars; take ground mustard and sew between while cloth, put over 
pickles and tie up without sealing. — Sarah Butcher, Kokomo, Ind. 

Chili Sauce 

Twenty-four ripe tomatoes, eight onions, six green peppers, four table- 
spoons salt, eight tablespoons sugar, four tablespoons cinnamon, four tea- 
spoons ginger, eight cups vinegar. Peppers and onions chopped fine, put 
altogether and cook three hours. — Mrs. Chas. J. Roberts. 

Philadelphia Relish 
To two quarts chopped cabbage add two teaspoonfuls of white mustard 
seed, one teaspoonful celery seed, one teaspoonful of salt, half a cup of 
sugar, one cup vinegar; mix this well, add half cup of chopped pimientoes, 
and one cup of sliced stuffed olives. Dissolve one package lemon Jell o, 
in two thirds of a piut of boiling water, let this cool, and pour over this 
mixture. — Norah Griftis, 

Turnip Chow-Chow 

Take twelve medium sized turnips and as many green mustard leaves, 
two or three onions, peel and slice turnips and onions, pick and wash the 
mustard leaves, chop fine, or run it all through the food chopper, add green 
or ripe peppers and a little salt; put in glass jars and pour on enough good 
apple vinegar to cover (or about the same as you would for tomato chow- 
chow), seal up; will be ready for use in twenty-four hours, or it will keep 
for months, — Mary Brown. 

Mustard Pickles 

Wash pickles and put in cans; pour over them a solution of one gallon 
vinegar, one cup of salt, one cup of sugar aud-half cup of pulverized 
mustard. Use solution cold, — Miss Lou A Rubush. 

Pickled Beans 

Put in salt water, cook till done, drain them, then put good vinegar 
over them, put horse-radish, mustard seed and pepper in them, and can. 
Will keep till spring. — Mrs. John Toppin. 



84 



Mixed Pickles 
One peck of green tomatoes, two dozen large cucumbers, one head of 
cabbage, one pint of hulled beans, one quart of green beans, two stalks of 
celery, one pint of onions (small ones), one ounce of ground mustard, one- 
half ounce of turmeric, one-half ounce white mustard seed, one and one- 
half pounds of sugar. Slice tomatoes and cucumbers and soak in salt 
water over night, salt beans and cook. Cut cabbage and salt. Add it 
together and put nearly enough vinegar to cover it and cook till boiling 
heat and can in glass cans. — Margaret Schlegel. 

Cucumber Pickles 

Two gallons of water, add one quart of salt, pour over pickles and 
let stand three days. Pour off all the brine. Boil and skim and pour over 
the pickles boiling hot, Let stand three days, then repeat and let stand 
three days. Take out pickles pour over them boiling water in which alum 
the size of an egg, has been disolved. Let stand over night, then wipe dry 
and pack in jars. Boil vinegar and spice well, add one pound of sugar, 
put on weight aud cover tight They are ready for use. 

— Lizzie Mundell. 

Kentucky Pickles 

One gallon of cabbage chopped fine, one gallon of green tomatoes 
chopped fine. One pint of chopped onions, one pint of chopped mangoes, 
four tablespoons of ground mustard, two tablespoons of ground ginger, 
one tablespoon of ground cinnamon, one tablespoon celery seed, six table- 
spoons salt, two pounds of brown sugar, one-half gallon of vinegar. Boil 
altogether for twenty minutes — Martha Young, 

To Keep Pickles without Canning 

Wash pickles and let stand in strong salt water forty-eight hours. To 
each gallon of pickles use one quart of cider vinegar, to each quart of 
vinegar one pound of brown sugar, boil one hour and let cool. To each 
gallon of vinegar disolve one tablespoonful of salicylic acid in cooled vine- 
gar. Put la5'er of pickles in jar, then add layer of nasturtium vines, 
leaves, blossoms and all, pieces of horse-radish root and mixed spices, fill 
jar in this manner and add vinegar. Cover with a plate and tie a cloth 
over top of jar. Pickles will keep from one season to next. It is also 
fine for mixed pickle, — Mrs. W, D. Elliott. 



85 



Cold Chili Sauce 

Oae-half peck of ripe tomatoes, one cup of onions chopped fine, one 
cup of nasturtium green seed cliopped fine, one cup of grated horse-radish, 
two red peppers, two bunches of celery, one cup of whole white mustard, 
one tablespoon of salt, one tablespoon black pepper, one tablespoon each of 
cloves, mace and cinnamon, one tablespoon of sugar, and one quart of 
vinegar. Mix flour and dry mustard and sew in bag to fit top of jar. 

— Sarah Butcher. 

Cucumber Pickles 

Cover your pickles with boiling water and let stand four hours, then 
wipe dry and covtr with the following mixture: To one gallon vinegar add 
one-half cup salt, one teaspoonful grated alum, one cup sugar, and one 
long red pepper. Take a large onion, stick full of cloves, add any other 
spices you like. Grain spice, celery seed or mustard seed if you like, put 
all in the bottom of jar and lay your pickles loosely in, pour your vinegar 
in while hot and cover with a plate. The longer they stand the better, but 
will be ready for use in about two weeks. These will keep without canning 
indefinitely, but do not add any water to vinegar or they will mold. 

— Mrs. ^]fl3e Schlegel, Terre Haute, Ind. 

An Appetizer 

Three quarts of ripe cucumbers, four quarts of green tomatoes, three 
quarts of onions, four green peppers, one quart of celery, two quarts of 
vinegar, two quarts of brown sugar, one cup of white mustard seed, two 
tablespoons whole cloves, four tablespoons salt, four tablespoons of 
mustard, one tablespoon turmeric, one tablespoon of horse-radish. Cut 
cucumbers in small pieces, onions and tomatoes in thin slices, chop celer}', 
and peppers and cook each separately until partly soft. Put all ingredi- 
ents together and heat thoroughly. 

— Mrs. C W. Brewbaker, Chambersburg, Pa, 

Hot Slaw 

One-half cup of sour cream, one-half cup of sugar, two-thirds cup of 
vinegar, one tablespoon of flour, butter the size of an egg, salt to taste, 
boil until thick and put over three quarts of cabbage. 

— Mrs. Jane Riley, Cadiz. 



S6 



Rag:on Pickle 

Two gallons of chopped cabbage, two gallons green tomatoes, twelve 
large onions chopped, one gallon cider vinegar, one pound brown sugar, 
one- half ounce turmeric powder, one-half pound white mustard seed, one 
ounce of celery seed, one gill salt. Boil cabbage, tomatoes, onions, salt 
vinegar and sugar until vegetables are tender, then add spices, put in stone 
jars and cover tightly. — Mrs. Ora Harlon. 

Chili Sauce 

Eight quarts tomatoes, three cups of peppers, two cups of onions, three 
cups of sugar, one cup of salt, one and a half quarts of vinegar, three tea- 
spoonfuls of cloves, same quantity of cinnamon, two teaspoonfuls each of 
ginger and nutmeg; boil three hours; chop tomatoes, peppers and onions 
very fine; bottle up aud seal. — Mrs. M. F. Dawson. 

Chili Sauce 

One peck ripe tomatoes, one peck green tomatoes, three heads of cab- 
bage, eight large onions, six green peppers. Chop fine, mix together and 
drain over night. Add one quart chopped celery, one tab'espoonful of 
black pepper, two tablespoonfuls of mustard, two tablespoonfuls of celery 
seed, one- half cup grated horse-radish, three pounds brown sugar, spice 
and vinegar. — Mrs. Lucy Myers. 

Cucumber Pickles 

Waph and cover cucumbers (four gallons) with salt water strong enough 
to bare up an egg. Let stand forty- eight hours, pour ofl' and let stand in 
vinegar watJir twenty-four hours; take out aud wipe dry. Piace a few 
nasturtium leaves in the bottom of jar, then two or three layers of cucum- 
bers, then a layer of leaves and so ou till jar is full. Cover with following: 
To or.e gallon vinegar add three pounds of brown sugar, two ounces of 
mixed spices; let set on back part of stove one hour (do not boil as this 
kills vinegar); cool and add one tablespoonful of salicylic acid dissolved in 
cold vinegar. When taking pickles out of jar for use lift out witli silver 
fork. Never put pickles back in jar that have been out for some time as 
this causes vinegar to mold. — Mis. A. J. Griffis 



87 



Ipubbino 



Suet Pudding 

Two cups dry bread crumbs, two tablespoonfuls suet, one-half cup 
molasses, one teaspoon soda, one cup flour, one cup or more of milk, steam 
two hours. — Mrs. E. F. Ledgerwood. 

Corn Pudding 

Scrape the substance out of twelve ears of tender, green corn, add 
yolks and whites beaten separately of four eggs, one teaspoonful of sugar, 
one teaspoonful of flour mixed in one tablespoonful of butter, a small 
quantity of salt and pepper and one pint of sweet milk. Bake one-half 
hour. — Mrs. Emma Strough 

Sweet Pudding 

One cup Orleans molasses, one cup milk, one cup suet, chopped fine, 
one ;inJ one third cup flour, one-half teaspoonful soda. Mix well, salt and 
S;jice to taste and steam two hours. 

Sauce — Whites of three eggs, well beaten, one cup sugar, one-third 
cap water, Melt and boil the sugar in the water, and stir in wliites of 
tlie egg-'. Serve at once. — Mrs. J. M luman, Odun, Ind. 

Fruit Pudding 

One egg well beaten, one teispoonful of milk, three tablespoonfuls of 
melted butter, one half cupful of sugar, two teaspoonfuls baking powder, 
e lough flour to make a fairly stiOf batter. Put into a baking pan a pint of 
sweetened fruit, peaches, cherries, plums or blackberries, canned or fresh. 
The m )re tart the fruit the better Over the fruit pour the batter and bake 
iu a moderate oven. Serve with any kind of liquid sauce. 

— Mrs. Lizzie Haines, El wood, Ind, 

Pear Preserve Pudding 

Three eggs, one cap brown sugar, three tablespoonfuls sour cream, one 
cup pear preservt-s, one scant teaspoon soda, one teaspoon baking powder, 
two cups iflour. 

Sauce — One cup sugar, one teaspoonful flour, one pint water, flavor 
with vanilla. —Ida Young. 



88 



Tapioca Pudding 

Soak four tablespoons of tapioca in a little water two or three hours, 
boil one quart of milk and pour over it while hot; when cool, add one half 
teacup of sugar, the yolks of three eggs and the white of one egg well 
beaten, flavor with lemon and bake. When done, beat the whites of two 
eggs, two tablespoonfuls of pulverized sugar, when iced return to the oven 
to Drown. — Mesdaroes Mary J. Vest, Ora Harlowe, Angle Dillon. 

Cherry Pudding 

Two eggs, one cup milk one-half teaspoon salt, one tablespoon melted 
butter, one and one half cups flour, one teaspoon baking powder, pinch uf 
salt. Mix in order given, turn into greased pan; over the top put cherries, 
press into the batter, sprinkle with three tablespoons granulated sugar. 
Bake thirty minutes in moderate oven, serve hot with cream and sugar. 

— Liilie Ledgerwood. 

Strawberry Hard Sauce 

Cream one cup butter and two cups powdered sugar, add the beaten 
whites of two eggs, crush two cups of fresh strawberries and add. An 
excellent sauce for cottage pudding. 

— Mrs. E. S. Lorenz, Dayton, Ohio. 

Orange Pudding 

Peel and cut five sweet oranges into thin slices, taking out the seeds. 
Pour over them a cup of white sugar; let a pint of milk get boiling hot by 
setting in a pot of boiling water; add the yolks of three eggs well beaten. 
tme tablespoonful corn starch made smooth with cold milk, stir all the time 
until thick, then pour over fruit. Beat whites, sweeten, spread over top 
and set in oven a lew minutes, serve cold. Berries or peaches may be 
used instead of oranges. — Dicie Halo. 

Fresh Fruit Pudding 

Put one pint of fresh fruit, raspberries, blackberries or strawberries in 
pan; sweeten and sprinkle with flour; cover with a batter made of one- 1 alf 
cup sugar, one egg, butter size of walnut, one-half cup milk, one teasjioon 
baking powder, one teaspoon vanilla, and flour to make stiff batter. Seive 
with cream. — Mrs. E. M. Boston. 



89 



Apple Muffins 

Sift together two cups flour and two teaspoons baking powder, add one- 
half teaspoon salt; melt one-fourth cup butter, stir into the butt«r one-half 
cup sugar; add the yolk of one egg and one cup milk, beat the white of the 
egg stiff; have ready one cup skinned and sliced apples floured with one 
tablespoon flour; have gem pans hot and grease by putting butter around 
the top and letting it run down; put butter mixture to the flour mixture; 
beat do not stir, add white of the egg; lastly add the apples and bake in 
a rather warm oven twenty-five or thirty minutes. 

— Mrs. L. H. Leitzell, Scottdale, Pa. 

Sweet DumpIing^s 

Take as much good yeast as would make a sufficient quantity of light 
dough as required for an ordinary famil}', adding two eggs, one large table- 
spoonful good fresh lard, a little salt, mix well; or take part of your light 
bread dough instead of the yeast; mixing in the egg and lard let stand until 
light, then mould out in common sized biscuits, and lay on a cloth that is 
well floured, to prevent from sticking to cloth; when light, boil in thin 
syrup, 1 use maple syrup if 1 have it, if not 1 use sugar and water. Boil 
fifteen or twenty minutes until syrup gets real thick, do not crowd them too 
much as they are liable to fall. Use an iron cook pot and put in about 
five dumplings at a time, care should bo taken or they will burn. The next 
batch put more syrup with a little water, cook as before. 

— Mrs. William A. Shoemaker, Daleville, Ind. 

Black Pudding 

One cup Orleans molassas, two eggs, one-half cup hot water, one tea- 
s[)ooiiful t)t soda, one aa I one-half cups of flour. Steam one hour. For 
sauce — One cup of sugar, one-half cup of butter, one egg. 

— Mrs. D. W. Zartman. 
Apple Fritters 

Two cup.s of sour milk, three eggs, one teaspoonful of soda, flour 
e lough to make siitf batter, pare and cut apples into pieces about the size 
of corn kernels There should be about a quart of apples when ready. 
Drop off a spoon into hot grease and cook same as doughnuts. Serve hot 
with sugar syrup, — Mrs. 0. V. Nichals. 



90 



Peach Roll 

Make a good baking powder dough, roll thin, spread fruit on, putting 
thin slices of butter and fruit, roll crust up, place in pan five or six inches 
deep. Add one cup of sugar and a small one-half cup of butter. Al- 
most cover roll with hot water. Bake forty-five minutes One cup of 
flour makes a nice roll. Either fresh or canned fruit ci n be used. This 
is delicious when warm. —Mrs. F. E. Rigg« 

Apple Dumplings 

Apple dumplings and sauce — Two cups flour, two teaspoons basing 
powder, one teaspoon lard, one teaspoon salt and milk to make a soft 
(i()iii;h, divide into small pieces and roll into rounds large enough to cover 
half an nppii-; have the apples peeled, cut into halves and cored; place half 
an apple in each round, put in a teaspoon of sugar, fold dough around 
m('|)!p. place in lettered pan and pour over th?m one cup of sweetened 
water and bake; turn the fire on full wlien they are first put in the oven and 
when hot rediicn tho fluue and cook slowly; they will require about forty- 
five minutes to bake 8auce — One lialf cup butter, (^ue cup sugar, two 
tablespoons corn starch, mixed until smooth, add juice of one lemon, then 
add two cups of boiling water and cook until about the thickness of cream. 

— Selected. 

Rice Pudding 

One pint of rice cooked and seasoned as for table, one pound of raisins 
cooked and sweetened, one grated lemon, yolks of four eggs; cook until 
eggs are done; beat the whites and sweeten, put on top and brown 

— Hannah Peckinpaugh 

Brown Betty 

Take one cup bread crumbs, two cups sour chopped apples, one-linlf 
C'jp sugar, one teaspoonful cinnamon, two tablespoor.fuls butter, cut into 
small bits. Butter a deep dish and put a layer of chopped apples at tiie 
bottom, sprinkle with sugar, a few bits of butter and cinnamon, cover with 
bread crumbs, then more apple, proceed in this way until the dish is full, 
having a layer of crumbs on top Cover closely and steam three quarters 
of an liour in a moderate oven, then uncover and brown quickly. Eat 
warm with su^ar and cream or brown sauce. — 011a Davis. 



91 



Fruit Roll 

Make a soft, rich biscuit dough, using either baking powder or soda, 
spread with fruit or berries, roll up and bake forty -five minutes. Serve 
with sauce. Sauce — One quart of water, one pint of sugar, one heaping 
teaspoon of flour, one heaping tablespoon of butter, boil and when done 
add flavoring to suit taste. — Mrs. Lucretia Fadely. 

Cream Pudding 

Scald one pint of milk and add one-half cup of shredded cocoanat. 
Beat together the yolks of two eggs, three-fourths cup of sugar, two and 
one-half tablespoons of flour, one-fourth cup of milk and stir slowly into 
boiling milk. Beat whites of eggs with one teaspoon of sugar, add one- 
half teaspoon vanilla, put in pudding pans and pour filling mixture over. 
Cover top with cocoanut and brown in oven. — Mae Fleming. 

Orange Sauce 

Three pounds of currants, two pounds of raisins, four pounds of sugar, 
four oranges. Stew raisins in very little water; grate the yellow rind of 
oranges, being careful not to use any of the white, then peel oranges and 
cut fine; stew currants and sugar till latter is dissolved, then add raisins 
and oranges, and cook about twenty minutes. Cranberries or cherries may 
be used in place of currants. Put in dishes same as jelly. 

— Henrietta Ransburg. 

Cottage Puddin? 

One cnp sugar, one half cup sweet milk, one tablespoonful butter, 
two teaspoonfuls baking powder, one and one half cups flour. Bake one- 
half hour and serve warm with sauce. Sauce — One cup sugar, two table- 
spoonfuls flour, mix, then add one pint of boiling water, one tablespoon of 
buiter, flavor with nutmeg; boil for a few miuutes. 

— Mrs, Lute Shively, Callie Showalter. 

Persimmon Pudding 

One quart persimmons, one quart of milk, three eggs, two-thirds cup 
sugar, three pints flour, two teaspoonfuls baking powder, one-half cup of 
butter, cinnamon and spice. Bake one hour. — Eulalia D. Boyd, 



92 



Dutch Peach Tart 

One egg, one-half cup sugar, butter size of walnut, one cup sweet 
milk, one teaspoon baking powder and flour to make batter as for cake. 
Pour batter into buttered baking dish and stick full of peaches halved, 
(either fresh or canned fruit may be used.) Sprinkle thickly with granu- 
lated sugar and bake in moderate oven until nicely browned. Serve with 
milk or fruit juice. — Mrs C. W. Brewbaker, Chambersbury, Pa. 

Steam Pudding 

One cup of Orleans molasses, one cup chopped raisms or currants, one 
cup warm water, yolks of two eggs, one teaspoonful of soda, two cups of 
flour, steam two or three hours. 

Sauce — One cup sugar, oue of water, a little butter, boil a little and 
flavor with vanilla. —Olive Mills. 

Prune Pudding 

Soak one and one half pints of old bread and dry cake in sweet milk 
until soft. Add the yolks of two eggs, well beaten, two heaping table- 
spoonfuls of sugar, one cupful of seeded prunes that have been well cooked, 
orange or lemon flavoring; bake thirty minutes. When done cover with a 
frosting made from the whites of two eggs and white sugar. Serve cold 
with cream. — Mrs. Laura James, Pendleton, Ind. 

Banquet Pudding 

Two heaping tablespoonfuls of grated apple (sour), white of one egg, 
one cup sugar, one teaspoon of flavoring. Beat all together one-half hour 
or longer. This is enough to serve eight persons. 

Sauce — Two-thirds cup of sugar, one cup of milk, yolk of one egg. 
Cook in double boiler until it creams. — Mrs. Richard Gossett. 

Snow Pudding 

One half box of gelatine dissolve in one pint of boiling water, when 
nearly cool, add one cup of sugar and juice of one lemon, strain, add 
whites of three eggs, beaten to a stiff froth, beat all thoroughly and quick 
and pour into a mold, serve cold with soft custard made of the yolks of 
three eggp, two teaspoonfuls flour stirred in one pint of boiling milk and 
sweeten to taste. Flavor with lemon. — Bertha Myers. 



93 



Salab anb Salab Bteeeing 



Celery Salad 

One cup apples, cut in small oubos, one cup celery, cut tine, ane-half 
cup English walnuts. Serve on lettuce with salad dressing; garnish with 
half walnuts, — Mrs. H. F. Shupe, Dayton, 0. 

Tomato Salad 

Seven ripe tomatoes cut fine, four stalks of celery, one large onion 
chopped with them, one-half cup sugar, one-half cup vinegar, pepper and a 
little salt to tasie, — Caroline Sanders. 

Salad Dressing 

Yolks of eight eggs, one cup of butter, one cup sugar, one tablespoon 
gait, one-half teaspoon pepper, a pinch of cayenne pepper, one pint of 
vinegar, one-half cup of cream. — Sarah Trout. 

Grape Salad 

Seed a pound of malaga grapes, then fill them with hazel nuts, arrange 
artistically on the leaves of head lettuce, pour over a dressing made of four 
parts olive oil to one part vinegar, seasoned with salt and paprika. 

— Mrs. E. S. Lorenz, Dayton, 0. 

Corn Salad 

One dozen ears of sweet corn, two small heads of cabbage, three red 
mangoes, four large onions, two cupp of sugar, one-ihird cup ground 
mustard, one tablespoonful of turmeric, one-half gallon vinegar, salt to 
taste. Boil together thirty minutes, can while hot, 

— Mrs. Mary Waldo. 

Salad 

Boil five potatoes and when cold peel and chop fine with half a head 
of cabbage, two hard boiled eggs, two or three onions, salt to taste, add 
celery seed and mustard seed, half teaspoon of each. 

Dressing — One-half cup of good vinegar, one egg beaten, one- half cup 
of sugar, one tablespoonful of flour, one tablespoonful of butter, cook and 
when cool pour over salad. — Mrs. C. C. Druley. 



94 



Fruit Salad 

Two oranges, six bananas, one-half can of apricots, one can of pine 
apple chopped fine, one cup of English walnuts rolled fine, one box shredded 
cocoanut. Mix well together and sweeten to suit taste. 

—Mary E. Ellison. 

Tomato Salad 

Take one dozen ripe tomatoes, one head of cabbage, one bunch of 
celery, one-half dozen onions; chop all togetuer fine, let stand in salt for a 
little while, then drain. Take one cup vinegar, one cup sugar, one table- 
spoon of celery seed, a little pepper, mix all together and pour over con- 
tents. — Claudia Frye. 

Bean Salad 

One pint of butter beans after cooked, three cucumbers cut fine, three 
stalks of celery, two hard boiled eggs cut fine, one cup of peanuts cut up 
and added makes it fine. 

Dressing — Two-thirds cup sugar, two-thirds cup weak vinegar, one 
tablespoonful butter, one level teaspoon salt, one level teaspoon mustard, 
one level teaspoon flour, pepper to taste. Stir flour in melted butter, then 
add the remainder of dressing and cook, and while hot add one- half cup of 
thick cream and pour over salad. 

— Mrs. Daisy C. Misener, Mechanicsburg, Ind. 

Spring Vegetable Salad 

After washing head lettuce carefully, place as many leaves as desired 
in individual dishes or on small plates. Over each plate of lettuce scatter 
a dozen or more thin slices of cucumber, then one or two small crisp red 
radishes sliced thin, then add nuts finely chopped and. if procurable, a few 
malaga grapes, cut and seeds removed. Hard boiled eggs sliced or quarter- 
ed may be added Sprinkle with salt and paprika then cover with the 
following dressing: For each plate use one teaspoon white sugar, one tea- 
spoon olive ')il, one tablespoon vinegar, one tablespoon Heinz mustard 
dressing. Beat oil and sugar to a cream, then add vinegar stirring con- 
stantly while adding the vinegar car.":fully The mustard dressing may be 
mixed with this or poured on the salad afti r the oil and vinegar mixture 
has been poured over. — Mrs. L. E. Custer. 



95 



Dressing for Potato Salad 

Beat two egg3 till light, add one cup vinegar, one teaspoon salt, one of 
butter, one of bottled must.xrd, one-half teaspoon of black pepper; cook ail 
together, stirring until well cooked. — Mrs. J. T. Hobson. 

Salad Dressing 

Yolks of four eggs, one teaspoon each of salt, dry mustard and pepper, 
one-third cup of cream, one cup vinegar, one-fourth cup sugar, one-ttiird 
cup butter. — Mrs. Effle Steele. 

Potato Salad 

Boil six or seven medium sized potatoes until tender. When potatoes 
are nearly cold remove peeling and cut into small cubes, sprinkle over a 
teaspoon of salt, then add two hard boiled eggs, two small onions and three 
or four stalks of celery, all chopped fine. For the dressing use three eggs, 
one-half pint of vinegar, one-half pint of sour cream, half pint of sugar 
and a pinch of salt. Cook until it thickens; do not use until nearly cold. 
The dressing can be kept for weeks in a sealed can or glass. 

— Mrs. Imo Fleming. 

Mayonnaise Dressing 

Yolks of two eggs, butter size of a walnut, heaping teaspoon flour, 
one-half teaspoon salt, one-halt cup sugar, one-half cup vinegar, touch of 
mustard. Cook in double boiler. — Ethel Spore George. 

Apple Salad 
Two cups chopped apples (tart), one cup chopped celery, one cup 
chopped nuts, boil one half cup sugar, one-half cup butter, one half cup 
vinegar, one teaspoonful salt, then add three well beaten eggs and three 
teaspoonfuls of flour, cook well, when cold add one pint of whipped cream 
then pour over the api)les and celery, (white grapes make a pretty garnish). 

—Mrs. Seth Mills. 

Waldorf Salad 

One cup apples cut in cubes, one cup celery, one-half cup English 
walnuts; serve on lettuce with salad dressing, garnish with half walnuts. 

— Mattie E. Craven. 



96 



Salad Dressing 

Yolks of eight eggs beaten till light and add one half cup of sugar, a 
little pepper, salt to taste, one-half cup of cream, a little mustard, beat 
these ingredients together. Boil one pint of vinegar with one- half cup of 
good fresh butter and stir into the egga boiling hot. 

— Bess Fleming. 

Chicken Salad 

One quart of chopped chicken, removing all fat, gristle and skin, one 
pint of canned salmon, one pint of chopped cabbage, one pint of chopped 
celery, four hard boiled eggs, one pint good vinegar, two spoons of sugar, 
one half cup of melted butter or fresh olive oil, one-half spoon of pepper, a. 
heaping spoonful of prepared mustard and salt to taste. Tiny hearts cut 
from slice beets makes a pretty garnish for this. 

—Mrs. Seth Mills. 

Oyster Salad 

Drain liquor from one can oysters, cut in small dice together with four 
pickles, two hard boiled egj^s, one-half cup celery, season with celery salt, 
pepper and mustard, pour mayonnaise dressing over all. 

— Susan Gossett. 

Salad Dressing 

One- half tablespoon salt, one teaspoon mustard, one aid one half 
tablespoons sugar, one tablespoon flour, pinch cayenne. Sift dry ingredients 
and add gradually the yolks of two eggs, slightly beaten which has been 
mixed with three fourths cup milk, add one fourth cup vinegar, cook in 
double boiler until thick; remove from flre, add butter size of .in egg and 
beat thorougbly with egg beuter; when used, thin with cream. 

— Mrs. A. R, Arford, Benton Hurbur, Midi. 

Cream Salad Dressing 

Mix together thoroughly, one-half tublespoouful of salt, one half 
tablespoonful of mustard, two and one. half tablespoonfuls pugar, one 
tablespoonful of flour, then add the yolks of two eggs, two and ooehalf 
tablespoonfuls of melted butler, tbree-fuurths of a cup of milk or cream, 
add slowly one-fourth cup vinegar, cook uutil it thickens, stirring con- 
stantly. — Mattie K Craven. 



97 



Beet Salad 

One quart beets cooked and chopped fine, one quart cabbage chopped 
very fine, one pint vinegar, one-half cup horse-radish grated, one table- 
spoon salt, one and one- half cups sugar, one-half teaspoon pepper. Mix 
all together, let just come to boil, and can. Lizzie Sheets, 

Nut Salad 

One pound English walnutp, one bunch celery, two large cucumbers 
(almost ripe), peel and take seeds out, chop altogether, let stand a little 
while, then press all the water out, use a mayonnaise dressing; put on cold. 
Serve in ripe tomato cups on individual plates. 

—Mrs. Joseph Shafler. 

Salad Course 

Remove the shells from as many hard boiled eggs as there are persons 
to be served. Beginning at the small end of etich egg, cut the whites 
lengthwise into one-fifth almost to base, taking care to leave the whole yolk, 
turn back the "petals" thus formed, so as to make each egg simulate a 
pond lilly, with a small brush dipped in beet juice, color the petals a pale 
pinK. Roughen the surface of the yolk with a fork, serve these on a leaf 
of lettuce to each place; serve with mayonnaise or French dressing and 
cUei:se. — Mrs. Beth Mills. 

Stuffed Egg Salad 

Boil eggs hard, throwing them into cold water as soon as they come 
from the fire; remove the shells and cut the eggs in two crosswise; remove 
the yolks, and work them to a paste with melted butter, salt, pepper and a 
little cold ham chopped very fine Return the yolks to the halved whites, 
pui the two sides together and lay them among lettuce leaves; serve as a 
salud with the following dressing 

Boiled dressing— Bring to a boil one cupful of rich milk, and one cup- 
ful of cream, and stir into this two tablespoonfuls of corn starch which 
ims been rubbed to a paste with two tablespooniuls of butter. Oook until 
it thickens, take from the fire, and beat very hard with an egg beater. Set 
it aside to cool; when perfeeMy cold, add to it two tablespoonfuls of vine- 
gar, salt, pepper and mustard to taste. A very delicious addition to this 
is a little whipped cream, but if this is to be used, the quantity of vinegar 
must be increased to three tablespoonfuls. —Adda I, Lewis. 



98 



Potato Salad 
One quart of cold boiled potatoes, cut in small cubes; one and one-half 
cups cabbage, three stalks celery, two onions, chopped fine and mixed with 
the potatoes, add salt and pepper to taste, cover with the following dress- 
ing: Two eggs well beaten, one-half cup sour cream, one-half cup vinegar, 
one-fourth cup sugar, one teaspoonful ground mustard, boil until thick. 

— Mrs. Lute Shirely. 

Salmon Salad 

Put salmon in a dish, pick apart, add chopped celery, and two hard 
boiled eggs chopped Then pour over them a mayonnaise dressing. 

Mayonnaise dressing — One tablespoonful of butter, one-half teaspoon- 
ful of mustard, one-half cup of vinegar, one half cup of water (cold), one 
teaspoonful of sugar, one egg or yolks of two, one tablespoonful flour, beat 
the egg, add flour, then thin with water. Boil and when cool pour over 
salmon. — Selected. 

Cabbage Salad 

Take one small head of cabbage and cut fine, add one teaspoon of salt, 
pepper to taste, roll and add twelve crackers. 

Dressing — One-half cup of sugar and one egg beaten together, then 
add one-half cup of rich, sweet cream, a small lump of butter and one-half 
cup of strong vinegar, stir well and let boil two or three minutes. Pour 
over cabbage while hot. — Mrs. Eliza Harry. 

Potato Salad 

Six or eight boiled potatoes minced, one half cup Qnel}'^ chopped celery, 
one-half cup chopped nuts, six hard boiled eggs, minced. Mix with the 
salad dressing — :Mrs. Effie Steele, New Castle, Ind. 

Autumn Salad 

One cup English walnuts, chopped fine, one cup apples, chopped fine, 
four stalks celery, chopped fine. 

Dressing — One egg, pinch of salt and pepper, one teaspoon each of 
flour and mustard, two teaspoons sugar, two tablespoons butter, one cup 
vinegar; boil all together, remove from fire and add slowly one- half cup 
cream. Pour over salad and serve on lettuce leaves. 

— Mrs. Lelia Brown, Whittier, Cal. 



99 



Dressing for Salad 

Four eggs well beaten, one-half cup sugar, one-half teaspoon mustard, 
one-half teaspoon salt, one teaspoon butter, one cup vinegar. Cook in 
double boiler,, when cool add two tablespoons of sweet cream. 

— Alice Kerlin. 




TKe Best Recipe 

For Corns, Bunions 
and Ingrowing Toe Nails, 

is to buy your foot-wear from 

JOE FADELY CgL SON, 

Anderson, Ind. 



100 



Soup 



Soup stock is made from cheap, tough cuts. The meat should be cut 
1q small pieces and soaked in cold water for half an hour to draw out the 
juices. Bone is added for the sake of the gelatine which it contains, and 
which will give body to the soup. A good proportion is one pound each 
of meat and bone to each quart of water. Use a kettle with a very tight 
cover and simmer slowly for a number of hours. Stock is better when 
made the day before it is to be used. — Selected. 

Creamed Tomato Soup 

Take new or canned tomatoes and cook slowly for au hour, season with 
butter, salt and pepper. When ready to serve add a little thickening made 
of cream and flour. Serve hot with crackers. Imo Fleming. 

Cream of Corn Soup 

One pint of grated corn, one quart of boiling water, or better, veal 
stock, one pint of hot milk, two tablespoonfuls of butter, two even table- 
spoonfuls of flour, yolks of two eggs, salt and pepper. Put cobs from. corn 
you have prepared in the boiling water or stock and let boil slowly one- 
half hour, remove them and put in corn and boil till very soft (twenty 
minutes), season and let simmer while you rub butter and flour together, 
add these to soup and stir constantly till it thickens, add boiling milk, cook 
twenty minutes, add beaten yolks and serve immediately. 

— Selected. 

Noodle Soup 

Use three eggs, well beaten, a lump of butter, size of walnut, a spoon 
of water, flour to make stiff dough; roll thin and cut very fine; have a well 
seasoned broth of chicken or beef, and cook slowly fifteen minutes. 

» — Alice Kerlin. 



101 



Oyster Soup 

One pint of oysters, one quart of milk, two tablespoonfuis of butter, 
two tablespoonfuis of flour, salt and pepper to taste, a little onion or mace 
may be cooked in the milk if liked. Put milk in a double boiler while pre- 
paring oysters, take each oyster in the fingers to make sure that no pieces 
of shell adhere to it, after having poured one cupful of cold water over 
them, strain and boil liquor, skimming as it boils; when clear, add to milk 
which has been thickened with the butter and flour rubbed together, season, 
add oysters and cook till edges curl. Serve at once. — Selected. 

Vegetable Soup 

One shin bone, one knuckle beef, set to cook at 10 a. m. with three 
quarts of cold water, let simmer until noon, skin and cut three quarts of 
tomatoes, remove bone and knuckle to another kettle, set on the back of 
the stove, cover with cold water and let simmer; add tomatoes and onion, 
cut thin, at noon, boil steadily, but not hard; at 2 p. m. add one cupful of 
string beans, cut or Lima beans, or mixed, one small turnip cut in dice, 
one carrot scraped and cut in half, one dozen ears of corn cut from cobs, 
and cobs scraped, one-fourth of medium-sized head of cabbage, cut flue, 
cover scraped cobs with cold water and let simmer for one-half hour, scrape 
cobs and add with water to stock. An hour before serving, add two small 
potatoes cut in dice, one pinch of mace, and broth of meat and parsley cut 
fine; when meat is flrst taken out, season broth, and just before serving, 
season again, add fresh parsley and one tablespoon ful of Worcester sauce; 
one bunch of pot herbs greatly improves. — Selected. 

Tomato Soup 

One and ouo-half pints water, one pint tomatoes, one pint rich milk or 
bettor sweet cream; butter, salt, pepper and parsley to season, one teaspoon 
soda. Put soda into the tomatoes before adding the milk or cream hot. 
The 8oda keeps it from curdling; serve at once; if re-heated it may curdle. 

— Mrs. G. H. Hartman, Hagerstown, Md. 

Beef Soup 

Take a double handful of finely chopped cabbage and cook in beef 
broth until tender, then thicken with sweet cream. 

— Mrs, Lert Fadely. 



102 



Salsify or Vegetable Oyster Soup 

Wash, scrape and slice thin enough salsify roots to make one pint; 
place in stew pan and cover with boiling water; salt to taste and cook until 
tender, then add butter the size of an egg, let come to a boil and serve hot. 
When served with crackers makes a good substitute for oyster soup. 

— Mrs. Laura James. 

Celery Soup 

One head of celery, one pint of water, one pint of milk, one table- 
spoonful of chopped onion, one tablespoonful of butter, two tablespoonfuls 
of flour, one-half teaspoonful of salt, one-half saltspoonful of pepper. 
Wash and scrape the celery, cut into one-half inch pieces, put with the 
onion into the pint of water, cook till celery is soft (forty-five minutes), 
mash in water in which it was boiled, rub through a strainer, add milk to 
celery water, let boil, thicken with butter and flour rubbed together, season 
and cook five minutes. — Selected. 

Brown Soup Stock 

Four pounds of shin beef, one-half teaspoonful of peppercorns, one- 
half bay leaf, three sprigs of thyme, one sprig of marjoram, three quarts of 
cold water, six cloves, one- half cup each, turnip, carrot, onion and celery 
cut in dice, two sprigs of parsley, one tablespoonful of salt. Wipe beef, 
cut lean meat into one inch cubes, brown one-third of the meat in a hot 
frying pan and the marrow from the bone, put remainder of meat and bone 
in soup kettle with water and let stand one-half hour, add browoed meat 
and heat gradually, cook slowly six hours, keeping below the boiliug point, 
add seasoning and vegetables, cook one and one-half hours, strain and cool. 

— Selected. 

White Soup Stock 

Three pounds of knuckle veal, one pound of lean beef, three quarts of 
water, one onion, six slices of carrot, one large stalk of celery, one- half 
teaspoonful of peppercorns, one-half bay leaf, two sprigs of thyme, two 
cloves. Wipe and cut meat into fine pieces^ break the bone in several 
places, put into a soup kettle and cover with cold water, simmer gently for 
four hours, add vegetables and seasoning, and simmer one hour longer, 
strain, when cool remove fat. — Selected. 



103 



Salmon Soup 
Remove oil, bone and skin from one-half can of salmon (one pound), 
chop salmon very fine. Boil one quart of milk with a slice of onion in it, 
thicken milk with one tablespoonful of butter, and two tablespoonfuls of 
flour rubbed together. Season with salt, pepper and mustard, boil five 
minutes, add salmon and when heated and ready to serve, remove onion. 

—Selected. 

Tomato Soup 

One quart of stewed tomatoes (one can), one pint of stock or water, 
one small onion, one sprig of parsley, one bay leaf, two tablespoonfuls of 
corn starch, one tablespoonful of butter, salt and pepper. Stew tomatoes, 
bay leaf, onion and water till soft, strain, wash the saucepan and put 
tomatoes back again, boil and thicken with the corn starch and butter 
ruffled together. Season, and then serve. — Selected. 

Ox Tail Soup 

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

Potato Soup 

Three potatoes, one pint of milk, or milk and water mixed, one tea- 
spoonful of chopped onion, one saltapoonful of salt, one speok white pepper, 
one-half tablespoonful of flour, one-half tablespoonful of drippings. Wash, 
pare and put potatoes into boiling water and cook until very tender, cook 
the onion In the milk in a double boiler, when the potatoes are soft, drain 
and mash them, add the boiling water and seasoning, rub thorn through a 
strainer and put them back into the double boiler to boll again, melt the 
drippings in a pan, add the flour and stir until It thickens, stir this into the 
boihna milk and let It boil five minuten. —Selected. 



104 



Bouillon 

Five pounds of lean beef, two pounds of l)one, three q.iarts of cold 
water, one tablespoonful of salt, one third each of carrot, turnij), onion, 
celery, one teaspoonful of peppercorns Wipe and cut meat into one inch 
cubes, put two thirds of meat in soup-kettie with bone in water and souk 
one half hour, brown remainder of meat in marrow from bone, put into a 
kettle, heat slowly, skim thoroughly and simmer five hours, add seasoning 
and vegetables, cook one hour, strain and cool, remove every particle (»f 
fat and clear. Serve in cups with a slice of lemon. — Selected. 

Soups with Pastes or Vegetables 

Prepare and clear stock In salted water boil macaroni, vermicelli, 
barley, rice, tapioca, or other vegetables or dry material until done; drain 
and add to the clear soup and simmer together ten minutes. Proportion, 
one-half cup cooked material to one quart stock Vegetables should be 
boiled in salted water, cut in shapes, and added to stock in same proportion. 

— Selected. 

Tomato Soup with Stock 

One quart stock, one can tomatoes, salt, pepper, and sugar to taste; 
stew and strain tomatoes; add to boiling stock, season, and simaaer ten 
minutes. — Selected. 

Tomato Soup without Stock 

Stew together for ten minutes one can tomatoes, one pint water, one 
teaspoon salt, one tablespoon sugar, five cloves, one-half teaspoon pepper- 
corns, one tablespoon chopped onion, one tablespoon chopped parsley. Rub 
through sieve, return to fire, and thicken with one tablespoon butter and 
one tablespoon flour rubbed together and stirred in. — Selected. 

Vegetable Soup 

Three large potatoes, half of a very small head of cabbage, one onion 
and one large totnato.. After the vegetables have all been chopped very 
fine, add a handfuU of rice and about a handfull of corn (dried corn prefer- 
red). Let the vegetables boil about two hours in the beef broth. When 
well cooked remove from the stove and add one quart of sweet milk and 
cream mixed, season to taste. Strain the soup and serve vegetables and 
soup in diflferent dishes. Butter and lard may be used for seasoning in- 
stead of soup bone. — Grrace Tully, 



105 



IDeoetablcs 



Hints on Cooking; Vegetables 

First — Have tbein fresh as possible Summer vegetables should be 
cooked on the same day they are gathered. Second — Look them over and 
wash well, cutting out all decayed and unripe parts. Third — Lay them, 
when peeled, in cold water for some time before using. Fourth — Always let 
water boil before putting them io, and continue to boil until done. 

Turnips — should be peeled, and boiled from forty minutes to an hour. 

Beets — Boil from one to two hours; then put in cold water and slip 
skin otf. 

Spinach — Boll twenty miuutes. 

Parsnips — Boil from twenty to thirty minutes. 

Onions — Best boiled in two or three waters, adding milk the last time. 

String Beans — Should be boiled one and one-half hours 

Shell Beans — Require an hour. 

Green Corn — Boil twenty or thirty minutes. 

Green Peas — Should be boiled in as little water as possible; boil 
twenty minutes. 

Asparagus — Same as peas; serve an toast with cream and gravy. 

Winter Squash — Cut in pieces and boil twenty to forty minutes in 
small quantity of water; when done, press water out, mash smooth, season 
with butter, pepper and salt. 

Cabbage — Should be boiled from one to two hours in plenty of water; 
salt while boiling. 

Asparagus on Toast 
Have stalks of equallength; scrape lower ends; tie in small bunches 
with tape. Cook twenty to thirty minutes, according to size. Dip in six 
or eight slices of dry toast in asparagus liquor, lay on hot platter, place 
asparagus over them, and cover with a white or drawn butter sauce, in 
making sauce use asparagus liquor and water or milk in equal quantities, 

— S«l«cted. 



106 



Baked Beans 

Soak one^quart of beans over nfght. In the morning put them in 
fresh, cold water and allow them to simmer until they can be easily pierced 
with a pin; if desired an onion may be boiled^with them. When soft, pour 
beans in colander and pour cold water through them. Remove the onion. 
Take one-fourth pound of salt pork, pour boiling water over it and scrape. 
Put beans in pan placing meat in the center. Mix together one teaspoon- 
ful of salt, one of mustard and one-fourth cup of molasses, fllling the cup 
with hot water. Pour over beans and add enough water to cover them. 
Bake six or eight hours. — Emma Brown. 

Baked Tomatoes 

Ten nice sized tomatoes, 15 cents worth of boiled ham, a few sprigs 
of parsley, five or six crackers; cut the top off the tomatoes, with a spoon 
take out the inside put in a sauce pan, set on the fire, season with salt, 
pepper and butter, cook till fine, have the ham and crackers ground. Just 
before taking off, add the ham and crackers enough to thicken ; fill the 
tomatoes, put a few dry cracker urumbs and small piece of butter on top of 
each tomato, put in a baking pan and bake a nice brown. Serve at once., 

—Mrs Noffsinger. 

Stuffed Tomatoes 

Wipe and remove slices from stem end of six medium sized tomatoes, 
take out seeds and pulp, sprinkle inside of tomatoes with salt, invert and 
let stand. Cook one-half tablespoonful of mineed onion, with two table- 
spoonfuls of butter, five minutes; add one-half cupful of finely chopped 
cooked chickon or veal, one-half cupful stale, soft broad crumbs, tomato 
pulp, salt and pepper to taste, cook five minutes, then add one egg slightly 
beaten, cook one minute and refill tomatoes with mixture, place in buttered 
pan, sprinkle with buttered crumbs and bake twenty minutes in a hot oven. 

—Selected. 

Macaroni and Tomato Sauce 

Boll macaroni in salted water forty- five minutes or till very leader, 
drain and reheat in tomato sauce; if liked, sprinkle with grated cheese, or 
cover macroni with tomato sauce, sprinkle wlih butterd crumbs and bake 
till brown. — .Selected. 



i(n 



Potato Biscuit 

Two cups Hour, three tablespoons lard aud butter, one teaspoon salt, 
two cups mashed potatoes, three teaspoons Riimford Baking Powder, about 
two cups milk. Sift together the flour, salt and baking powder; rub in the 
butter, add the potato and mix as ordinary biscuit witli the milk. Koll 
rather thin and bake in a quicik oven. 

Creamed Tomatoes 

Wipe, peel aud slice three tomatoes, sprinkle with salt and pepper, and 
sauter in one tablespoonfui of hot butter; when soft put on a hot platter, 
add one tablespoonfui of flour to fat in pan, add slowly one cupful of milk, 
stir till smooth, season, and pour over tomatoes. 

— Selected. 

Creamed Cabbage 

Chop the cabbage, put on in sauce pan with one cup of cream, lump 
of butter, pepper and salt; when done have a thickening of flour and milk 
and stir in until the right consistency. 

— Mrs Harry (how, Richmond, Ind. 

Baked Beans 

Soak one quart white soup beans over night, season with salt, pepper, 
one tablespoonfui prepared mustard, two tablespoonfuls sorghum molasses, 
aud a piece of fresh pork, cover with water and bake. 

— Norah Abbott. 

Scalloped Corn 

One can corn, butter pan, then put layer of cracker crumbs rolled tine, 
then layer of corn with butter, salt and pepper, then crackers and so on 
until you have used all the corn, put lots of butter on top, pour two-thirds 
of a pint of milk in pan and bake one hour. 

— Mrs. Alice Cox, Kokomo, Ind. 

Favorite Fried Potatoes 

Slice and fry as for plain fried potatoes, using plenty lard, salt and 
pepper. When done add sweet milk or cream, cover good and let boil up 
a few minutes. — Mrs. J. S. Edwards. 



lOH 



Canned Corn 

Cut corn from cob, fill quart glass cans, add one teaspoonful of salt to 
each quart can of corn, then with a spoon crush ihc corn until cream from 
the corn comes to the neck of the can or corn is entirely covered ; place 
cans in boiler of water and boil three hours; seal and place in a cool, daik 
place. — Ethel Fadely. 

Pickled Beans 

String, but do not break, about two gallons of green beans, then par- 
boil in salt water until tender; heat four pints of vinegar with sugar enough 
to weaken, add a dash of cloves, allspice and pepper, drop in the beans 
and heat all together, seal in self-sealer cans. This recipe makes about 
four quarts. — Mrs. Riley Fleming. 

Cabbage and Potatoes 

One-half large head of cabbage cut up as for frying, allow it to cook 
about twenty minutes, then add five or six medium sized potatoes cut in 
large cubes, season with salt, pepper aiid meat fryings if possible, if not 
use equal parts of lard and butter, cook until potatoes will mash readily 
when pressed with fork — Mrs. O. P. Lewis. 

Scalloped Cabbage 

Alternate layers of cabbage and cracker crumbs seasoned with salt, 
pepper and butter, cover the whole with milk and cook in oven 

— Mrs. J. A. Painter. 

Irish Potatoes and Dumplings 

Feel four or five large potatoes, split, put in pot or kettle with one- 
half gallon water and season with salt and pepper to taste, add large table- 
spoon heaping full of fresh lard; let cook until almost done then have ready 
dumplings made as follows: One pint cold water, salt to taste, one table- 
spoonful of fresh lard, mix this with flour to a moderate stiff dough, roll 
out thin and cut in squares, and take out some of the potatoes and then 
put in one layer of dumplings and sprinkle a little flour over them, then 
put some potatoes and then the dumplings until they are all in; if there is 
not enough water add more boiling water, cover and let boil, stirring just as 
little as possible. — Mrs. J. S. Edwards. 



lt)il 



Corn for Supper 

Roll fine one and one-half dozen crackers, mix with one egg, four 
tablespoonfuls of cream or milk and one-half can of corn, salt and pepper; 
make into cakes and fry in hot lard and butter. — Jessie Downs. 

Scalloped Corn 

To either fresh or canned corn add salt, pepper, and butter to taste, 
place alternately a layer of corn with a layer of cracker crumbs in a baking 
dish until dish is full, pour cream over top and bake. 

— Hattie Fadely. 

Baked Beans 

Parboil 10 cents' worth of navy beans, drain off water and put beans 
in large baking pan; add a can of tomatoes and a can of corn; also some 
bacon cut up in small pieces; salt and pepper to taste; add enough water to 
keep them from drying out and place in oven. In cooking, the corn and 
tomatoes will mix through the beans. The longer these are baked the 
better they are. It is a good idea to cook ttese on washday if you use a 
coal stove. Then one fire will serve both purposes. — Selected. 

Lucania Potatoes 

Wash and bake six large potatoes. Cut a slice from the top of each. 
Scoop out inside and mash. To three cupfuls of mashed potatoes add six 
tablespoonfuls of finely chopped cold cooked ham, two tablespoonfuls of 
finely chopped parsley, the whites of two eggs well beaten, three table- 
spoonfuls of butter, four tablespoonfuls of rich milk or cream and salt and 
pepper to taste. Line potato shells with the mixture, place in each cavity 
a poached egg, cover with the potato mixture and bake until brown. 

— Mrs. Maud Collier, Hartford City. 

Potato Glace 

Boil potatoes with peelings on. After standing over night they will 
be somewhat dry, then peel them and grate them. Put in one or two eggs, 
very little flour, pinch of salt. Mix thoroughly and make into balls. 
Drop into boiling water and boil. When they come to top of water, they 
ar« done. Brown onions in butter aud put on them. 

— Mrs. Adolph Levy. 



110 



Canned Beans 

Two quarts of beans, one- half cup of vinegar, one tablef^poon of salt, 
one tablespoon of sugar; cover well with water; cook one-half hour, then 
can. When open for use, pour off water, add pinch of soda and cook wilb 
meat. — Mrs. Lucy Myers. 

Potato Chips 

Peel potatoes and slice very thin, spread on a cloth to drain for five 
or ten minutes. Drop (only a few at a time) into hot lard and fry until a 
golden brown. Remove and sprinkle salt over while hot. 

— Mrs Imo Flnming. 

To Use Cold Mashed Potatoes 

Add a little milk, an egg, flour in which there is baking powder in the 
proportion of one spoonful to the cup of flour, and salt to laste, thus 
making a moderately stiff batter Drop from the spoon into hot lard and 
fry until a golden brown. — Mrs. J^i S. Lorenz, Dayton. 



The best results can be obtained from the 
recipes in this book by the use of A & P 
Baking Powder, A & P Spaces and A & P 
Extracts. A handsome and useful present . 
with each 50c can of Baking Powder or 
one pound of Spice or two bottles of Ex= 
tracts. We also handle a full Bine of Teas, 
Coffees and Grocery Specials. All of OUR 
goods sold under a positive gaurantee to 
give satisfaction, or your money will be 
refunded. Our wagon passes your house 
every two weeks. 

THE GREAT ATLANTIC & PACIFIC TEA CO. 
212 S. Walnut St. Muncie, Ind. 



Ill 



fllMscellancous 



Baked Apples 

Core six medium sized apples, fill one-half full sugar, one English wal 
nut meat to each apple, chopped and added on the sugar. Teaspoonful sugar 
and one of butter on top of each and four tablespoonsful of sugar in bottom 
of pan one-half cup boiling water, put into oven and bake. Serve with 
whipped cream. — Mrs. C J. Crim, BloomiLgton, Ind. 

Tomato Sauce 

One pint of stewed tomatoes, one slice of onion, one-half bay leaf, 
one spring of parsley, one tablespoonful of" butter, one tablespoonful of 
flour, one-half teaspoonful of salt, a speck of pepper. Cook tomato, onion, 
bay leaf and parsley fifteen minutes, strain; melt butter, add flour, and 
when bubbling, the tomatoes slowly. Season and cook till smooth and 
glossy. If tomatoes are very acid add a few grains of soda. 

—Mrs. J. M. Walker. 

To Preserve Eg^s 

Keep in lime-water, or pack in sawdust, small ends down. During 
the summer a large number of eggs are packed, small ends down, in cases 
having compartments, one for each egg, and kept in cold storage; they may 
thus be kept six months, but their quality is very much impaired. 

— Mary Smith, 

Floating Island 
One quart milk, four eggs, yolks and whites beaten separately, four 
tablespoons sugar, two teaspoons extract vanilla or bitter almonds, one- 
half cup currant jelly. Heat milk to scalding, but not boiling. Heat the 
yolks; stir into them the sugar, and pour upon them gradually, mixing 
well, a cup of the hot milk. Put into saucepan and boil until it begins to 
thicken. When cool, flavor and pour into a glass dish. Heap upon top 
meringue of whites whipped until you can cut it, j^to which you have beat- 
en the jelly, a teaspoon at a time. —Cora Jordan, 



IIL' 



A Dish for the Dutch 

Boil nice piece of ham boue till tender, use one pint of dried apples, 
(sweet IS better, if sour add one cup sugar). Have plenty of stock into 
which drop in your dough made as follows: two eggs, sweet milk, one 
spoon baking powder, stir in flour to make a stiff batter Drop a spoon- 
full in a place, soak about fifteen minutes Serve hot. 

— Mrs. Elizabeth Fadely. 

Macaroni 

Have a large kettle nearly full of rapidly boiling salted water. Break 
macaroni into two or three inch lengths, drop into the water, :ind boil as 
directed for rice until tender, which will take from thirty to forty five 
minutes. Drain, then pour cold water through the colander to remove 
pastiness. Reheat in a little butter, or in a wliile, brown, or tomato sauce^ 
Before sending to table, sprinkle thickly wi'^h grated cheese or stir the 
cheese through it. Spaghetti, vermicelli, or any other of the forms of 
paste may be prepared in the same way. — Selected. 

' Mush 

To m .ke mush to fry for breakfast take one gallon of rich beef broth, 
when it is l)oiling brisk stir into it one pint of corn meal, one-half pint of 
flour, one pint of Ralston Breakfast Food or oat meal, when cold slice and 
fry. N — Ulara Smith. 

Doughnuts 

Two cups granulated sugar, tA^o eggs, one-half cup butter, then add 
eggs, beat until very light, then add milk and stir thoroughly, add one tea- 
spoonful of salt, three teaspoonfuls of baking powder sifted in with flour, 
make a soft dough, roll half inch thick, and fry in hot lard. 

— Mrs. Eliza Harry. 

Cake Without Eggs 

Two cups sugar (soft white), two-tiiirds cup of butter, one cup seed- 
less raisins, (flour and chop fine.) one cup liquid yeast, one teaspoonful of 
soda, dissolve in one- half cup of warm water, one teaspoonful of baking 
powder, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoon- 
ful alUpiie, three cups flouTf — Mrs. J. M Inman, Otlon, Ind. 



113 



To Cook Greens 

Wbile tlie greens are cooking in suit water take oue pound of nice 
country sausage cut up in small bits and fry brown, then drain the g'-eens 
and a^'d the sausage, also the fat it was fried in, cook slowly five minutes. 

— Mrs. Barbara Kraus. 

A Good Poultice 

Wiiite of au egg mixed witb table salt. Good for sprains or bruises of 
any kind. — Mrs. Sarah Tarkleson. 

Creamy Omelet 

Four eggs, one-half teaspoouful of salt, four tablespoonfuls of milk, 
one half saltspoouful of pepper. Beat eggs lightly, add other ingredients, 
mix well and pour into a hot buttered omelet pan, lift gently with a fork as 
it begins to cook, letting the uncooked egg run under; when of a creamy 
consistency roll and turn out — Mollie Starr. 

Beef Loaf 

Three pounds roundsteak (chopped), one-half pound salt pork, one cup 
bread crumbs, two eggs, one-half cup milk, salt, pepper and sage or 
onion to taste, season pn tty high, pack in square tin, grease tin first then 
wet wiih cold water, bake in a good oven from one and one- half to two 
hours, cover until last half hour. — Mrs. Carrie Ledgerwood. 

Asparagus on Toast 

Toast several slices of bread and crumb into a dish. Cook asparagus, 
seasoning with butter, cream, salt and pepper. Pour over crumbs and 
serve hot. — Melvina Frances. 

Mince Meat 
One pound currants, one pound raisins, two and one-half pounds 
brown sugar, one pound suet, two and one half pounds lean beef, one- half 
peck apples, one- half pound citron, one half ounce cinnamon, one-fourth 
ounce cloves, one-fourth ounce allspice, ground, two nutmegs, two oranges, 
one lemon, juice of boiled meat, cider to make proper consistency. 

—Mrs. G. K. Hart man. 



114 



Massage Cream 

One ounce of oil of almonds, one-half ounce of spermaceti, one dram 
of while wax, two ounces rose water; melt white wax and stir in the other, 
stir quickly and constantly to prevent lumps. — Mabel Hayes. 

Kraut Duirplings 

Boil one quart nice kraut with meat bone, when meat is tender add 
dumpling made as follows: one cup sweet milk, one egg, one teaspoon 
baking powder, one tablespoon butter, mix to a rather firm dough, roll 
thin, cut in inch squares and drop into kraut, salt to suit taste, boil slowly 
for fifteen minutes. — Aunt Mary. 

How to Cook Mushrooms 

Split mushrooms open and let stand in salt water one hour, drain, 
flour well and fry brown in hot butter or lard, take out and arrange in a 
dish, pour one pint of rich milk in skillet let come to a boil, pour over the 
mushrooms, season with salt and pepper to taste. 

— Pauline Kerlin, 

Canned Beans 

One- lialf gallon green beans, the more hulled ones the better, one 
quart water, one- half cup cider vinegar, one tablespoon salt, cook thirty 
minutes and can. - — Sophia Keesling. 

Gargle for Sore Throat 

One pint hot water, one level teaspoonful salt, one level teaspoonful 
vinegar, a bit of potash and of camphor. 

— Mrs. H. F. Shupe, Dayton, Ohio. 

Food for Babies 

Sow one quart of flour in a muslin sack, just large enough to hold it 
nnd l)oil constantly for twelve hours. Let stand until it is perfectly cold 
remove with a knife the colored substance. Tliis leaves it hard and white. 
Grate and run through a sieve; use three teaspoonfuls of flour, three of 
sugar, and stir to a paste then stir to a pint boiling rain water, and add a 
pint of very sweet milk, new is best. This is a grand food and has proved 
very successtul for me. — Mrs. Walter Ritchie, Springport, Ind. 



115 



Maple Syrup 

One cup brown sugar, one cup granulated sugar, one cup water. BoiJ 
until done, without stirring. When cold, flavor slightly with vanilla. 

— Lizzie Sheets. 

Nut Sandwich 

Slice bread very thin, spread with butler and salad dressing, add to 
this nuts that have been well rolled. Nuts and dressing may be used to 
suit tasie. — Mrs. W. H. Barton. 

Egg Sandwiches 

Chop one dozen hard boiled eggs, one-half of a small onion or the 
juice of a whole one, salt and pepper, then add the following dressing: 
yolks of two eggs, one even teaspoonful corn starch, one and one- half 
tablespoonfuls sugar, one-fourth teaspoonful celery salt, one-half cupful 
cream (or milk and lump of butter), one-fourth cupful vinegar. Cook until 
it thickens, spread bread with butter and then with the egg mixture. This 
is sufficient for forty sandwiches. 

— Mrs Mary K. Albert, Dayton, Ohio. 

Canned Green Beans 

String and break and fill cans. Put on rubbers and lids and set in 
vessel of cold water. Steam three hours. Tighten lids and steam one hour 
longer. — Mesdames Julia Crittenberger, Sarah Trout, 

Honey 

One find one-half pints boiling water, one-third ounce pulverized alum 
when dissolved add four pounds white sugar, stirring all the time until 
dissolved, boil three minutes. Five drops of rose oil, one- half pint alchol 
added together then put two teaspoonfuls in above syrup. 

— Maggie Painter. 

Parched Walnuts 

Into a frying pan pat one tablespoonful of butter, when smoking hot, 
throw in one quart of English walnut kernels (not chopped). Stir con- 
stantly until the kernels are a delicate brown. Pour out on brown paper 
and sprinkle with salt. Serve cold on small dish. 

—Mrs. 11. H. Tomkins, Whittier, Cal. 



116 



For Preserving Hams 

Four pints powdered salt, two pints A sugar, two taMespoons cayenne 
pepper, mix thoroughly and add enough waier to make paste, put on meat 
and wrap in heavy paper and cloth and hang up. This is sufficient for two 
large hams. — Mrs. Nancy Miller. 

Quince Honey 

Four pints of granulated sugar, one pint of water. Let sugar and 
water boil then add four medium sized quinces grated. Let boil five 
minutes. — Jennie Clevenger, Mahala Davis. 

Spiced Pears or Peaches 

One pint good cider vinegar, two piuts sugar, cinnamon and cloves to 
suit taste, put the vinegar, sugar and spices togetlier, and let it come to 
the boiling point, then put in the fruit and boil till tender. 

— Mrs Sarah Huffman. 

Oyster Rarebit 

One cup of oysters, two tablet poous butter, one-half pound of cheese 
cut fine, one-fourth teaspoon salt, few grains cayenne, two eggs, six slices 
toast. Parboil the oysters and remove the tough muscle. Drain and re 
serve the liquor. Melt the butter, add the cheese, salt and cayenne. Beat 
the eggs, add the oyster liquor and add gradually to the melted cheese. 
Add oysters and serve on toast. — Alta M. Markle. 

International Popovers 

Three cups of thrice sifted flour, three well beaten eggs, three cups 
sweet milk, salt to season. Bake in gem pans in quick oven; serve hot 
with sweetened cream or rich milk. — J. M. Phiilippi. 

Orange Marmalade 

This delicious preserve, which requires the greatest care in prepara- 
tion, is made chiefly of sweet oranges, when they are plentiful and in the 
best condition. Fare the outer rind and the white inner skin from one-half 
dozen oranges, cut into small pieces and put into the preserving pan; cover 
with water and cook gently one-half hour. Then add one-half cup of lemon 
juice and one cup of sugar, or sweeten to taste, and cook rifteen minutes, 
then fill the marmalade pots. 

— Mrs. L. A Pickering, Whittier, Cal, 



117 



Saratoga Chips 

Tbe secret of preparing this daiunty dish mcoly, lies in cutting the 
slices to the thinness of heavy paper and soaking them in cold water, with 
a pinch of powdered alum added, not less than six hours. Moon, the 
originator, is said to have soaked thera in ice water twelve hours. This is 
done to draw the starch from the potato. When you are leady to fry 
them, drain them from the water and dry with a cloth. Have not less than 
two quarts of hot fat, have it hotter than for almost any other dish. Do 
not attempt to fry too many at a time, as they cool the fat and the chips 
are greasy and lack crispness. A granite kettlo is belter tlian a frying 
pan, as in order to keep the fat of an even temperature, it will be neces- 
sary to move it from time to time. Allow the chips to fry six minutes 
after the "boiling up" has stopped, which always takes place when the 
Potatoes are first put in. They should be crisp and a deep yellowish white, 
but not brown. Drain them on brown paper, dredge over with salt, and 
serve immediately in a hot, uncovered dish. — Selected. 

A Sure Vine Bug Remedy 

This is a sure vine bug remedy for the various insects that trouble 
squash, melons, cucumbers and other vines. In one quart of water dis- 
solve a half teaspoonful of saltpeter and with this liquid sprinkle the vines 
every evening. If any bugs appear, next evening apply again. Do not 
apply in the heat of the day — .Mrs. Joseph Shafer. 

Mayonnaise Dressing 

Two tablespoons sugar, two teaspoons flour, one teaspoon salt, pinch 
of pepper and mustard; mix thoroughly, then break one egg into mixiure 
and stir. Have one cup vinegar, weakened to suit the taste, boiling hot 
water, pour this over all, put on stove and cook until thick. When ready 
to use, take the required amount and thin with cream. 

— Mrs. Harry Crow, Richmond, Ind. 

Relish 
Six red mangoes, four medium sized onions, pass through grinder pour 
over boiling water twice, drain, heat two and one-sixth cups vinegar, one 
cup sugar, one teaspoon salt, bring to boiling point, pour over mangoes and 
bring to boiling point also. Will keep without canning, 

— Mrs. Eftle Steele. 



118 



Artificial Honey 

One and one-half pints of water, let come to a boiling point, add one- 
third ounce of pulveriztd aluoa, when dissolved add four pounds of white 
sugar, boil three minutes then add two teaspoonfuls rose water. 

— Cbas. Cummins. 

Grape Honey 

Pick grapes from stem, press until the juice covers them, put into a 
thin muslin sack and let drip over night. Do not squeeze the sack. Take 
three times the amount of the juice of sugar, place on stove and let boil 
three minutes. —Ethel Fadely. 

Nice Way to Serve Eggs 

Butter a pie pan and line with finel}' minced bread crumbs, break four 
or Qve eggs on the crumbs, salt and pepper add little minced ham if you 
have it. Bake five minutes in quick oven. — May Cassada. 

Hermits 

One and one-half cups of brown sugar, two-thirds cup of butter, one 
cup of chopped raisins, one cup of English walnuts, chopped, three eggs, 
one teaspoon of soda dissolved in two tablespoons of sour milk or a little 
warm water, one teaspoon of vanilla, enough flour to make into a very stiff 
batter and drop with a teaspoon on greased pans, bake in rather slow oven; 
if they seem to fall use more flour. — Mrs. A. E. Smith. 

Pear Honey 

Ten pears, five pounds sugar, three pints of water, make a syrup of 
the sugar and water then add the grated pears. Boil s'owly until it drops 
from the spoon. — Mrs. 0. 0. Inman. 

Cheese Balls 

Mix one tablespoon of flour, one and one-half cups of mild grated 
cheese, a quarter of a teaspoonful of salt, a dash of cayenne pepper. Beat 
whites of three egcs very stiff into the dry mixture, shape into balls and 
roll in cracker crumbs, then fry in deep fat and drain on brown paper. 

— Mesdames A. S. Miller, Mary Cummins. 



119 



Mock Mince Meat 

Three pints of water, two pints of sugar, one half pint of vinegar, one- 
half ponni of seedless raisins, one half pound of apples chopped tine, 
butter the size of an egg, one teaspoouful eacli of cinnamon, cloves, si)ice, 
nutmeg, twenty-live crackers rolled fine. Mix and boil. 

— Mrs. Sarah H. Powell. 

Canned Pineapple 

Quarter the pineapples and cut out the hard portion, then take a sharp 
knife ami chip the pineapple out to the peeling. Have ready a thin syrup 
and (irop the ciiipped pineapple in and cook until the syrup clears like 
water. Have cans ready and seal. One medium sized pineapple will fill 
cue pint glass can. — Mrs. Lert Fadely. 

Face Wash 

Three pints of rain water, two ounces of salts, boil down to one pint, 
add one- half teaspoouful rose water. Apply to face with hands, massage- 
in^ until dry. tiettie Pickenpaugh. 

Raspberry Punch 

Juice of two lemons, juice of two oranges, juice from one quart can of 
r:is!»i»('trie.s to o lO-half gallon of water, sweeten to suit taste. 

— Cuba Ocker. 

Baked Macaroni and Cheese 

Cook macaroni in boiling salted water till tender, about twenty-five 
minutes; drain, put in baking dish, nearly cover with milk, bring to a 
boil on top of stove; season with salt, cayenne, mustard and a little butter, 
sprinkle the top with grated cheese, and bake till brown, or cover macaroni 
with white sauce, putting in laj'ers of cheese, cover with buttered crambs 
and bake till brown. —Emma Smith 

Grape Jelly 

To one gallon of grapes after picking from the stems add one quart of 
cider vinegar, one ounce of whole cloves, one ounce of cinnamon bark, boil 
one-half hour, strain as for other jelly, boil twenty minutes then add six 
pints of granulated sugar, continue to boil twenty minutes, be sure it 
beo-ins boiling before timing. — Alice Pickering. 



120 



Lemon Filling for Cake 

One-half cup granulated sugar, one tablespoon butter, one egg, grated 
rind and juice of one lemon, mix and boil until thick; sufficient for two 
layer cake. — Mrs. H. G. Myers. 

Stuffed Tomatoes 

Take a sufficient number of fresh or hothouse tomatoes?, remove the 
seeds and skin and place on ice until ready to serve. Chop enough celery 
to fill each tomato and mix with mayonnaise dressing. Serve on the deli- 
cate white leaves of lettuce. — Mrs. Mary Albert. 

Grape Honey 

Squeeze juice from raw grapes, let juice stand until drugs settle to 
bottom of vessel, then drain off. To three quarts of juice add eieht pounds 
of sugar, and boil five minutes. — Tisa A.bsliire. 

Macaroni Cutlets 

One cup of macaroni, boil until tender and drain, one dip of milk, 
one tablespoonful of butter, two tablespoonfuls of flour Boil until thick 
then take from fire and add salt, pepper and macaroni, when cuol shape in 
cutlets and roll in cracker crumbs and fry. . — Uertha Myers. 

To Cure Meat 

Three ounces of pulverized sallpeter, two quarts of silt, one pound of 
brown sugar. Rub the meat with the mixture and let lay nine d:iys, then 
repeat the process Wash and dry the meat, pepper, hang up and smoke. 
For one hundred pounds. 

XoTE— The amount of material required, as given in this receipt, is 
for two applications and should be equally divided (or each application. 

— Mrs id. C. Wise. 

Orange Filling 

Take the juice oi two oranges and grated riud of one, add a tablespoon 
of cold water and half cup sugar, mix a dessert spoon of corn starch in 
tablespoon of cold water, then stir in one egii yolk beaten tlioroughly, put 
iu orange juice and sugar, grated rind of orange, let come to boiling point, 
then pour the egg a'.d corn starch, cook smooth tlien add the beaten whites, 
let cool before using. — Mrs. Lzora Jordon 



I 



bread. 



121 



Lettuce Sandwiches 

A leaf of lettuce and mayonnaise dressiuir between slices of buttered 

— Mrs. J. A. Painter. 



Amount of Sugar per Quart Jar 



Blackberries (5 

Quinces 8 " 



Canned Preserved 
Cherries 4 oz 8 oz 

Strawberries 8 " 12 

Raspberries 4 " q 

9 

12 

Pears • 4 " g 

Grapes 4 " g 

Peaches 4 " g 

Pineapples 8 " 12 

Crab appl6s 6 " 10 

Plnrns . • 6 " 9 

Rhubarb g *« j2 

Sour apples 6 " f) 

Currants . 8 " 12 

Cranberries 8 " 12 

— Selected. 

Preserving 

Preserves require from three- fourths to one- half pound of su^ar to 
each pound of fruit, and one-half cup of water to each pound sugar. The 
fruit should be simmered in the sjrup until tender, a little at a time; 
skimmed out into the jirs; when all are done the syrup should be brought 
to a boiling point, j.irs filled and sealed. Hard fruits like quinces should 
be first steamed or cooked in boiling water till tender. — Selected 

Maple Sandwiches 

Whip to a stiff froth the white of one egg and add it to one-half cup 
of shaved map'e sugar, then add one-fourth cupful of chopped walnut 
meats, two tablespoonfuls of pulverized sugar and a teaspoonful of finely 
chopped candied orange peel Spread iietweeu thin slices of bread and cut 
into dainty shapes. — Mattie E. Craven. 



12: 




W.N.SHOWALTER, 

MIDDLETO.VN, INO. 

Furniture 



We have been selling Furniture for 25 years. We have 
learned where, when, what and how to huy to best suit 
our customers. ^ ^ S ^ S ^ 



If you are 
not already 
one of our 
customers , 
we want 
you to 1)6- 
come one. 




We try to do busi- 
ness in such a man- 
ner that when you 
are once our cus- 
tomer, we will con- 
tinue to have your 
business. 



We carry a complete line of goods. Our prices are LOWER than most 
dealers can offer you, and no one can sell at a less price than ours. .^ 



We Want Your Business. 

Any article bought of us that is not right will be 
MTIDE RIGHT, and no trouble about it. 



FREE DELIVERY. 




12.S 



Macaroni and Cheese 

Boil macaroni in salt water twenty minutes, drain salt water otF, a 
layer of macaroni, one of cheese, let the top layer be cheese, pour over this 
a cupful of cream, bake a light brown. — Alice Wright. 

A Substitute for Lard 

Buy the fat of beef known as cod fat. This is the fat of the flank. 
Do not buy the kidney fat as that is very hard. Cut the fat in slices three- 
fourths of an incli thick, place in cold water for several hours to withdraw 
the blood then place in a covered pot or skillet over a medium Are, turning 
the pieces occasionally. When most of the fat is withdrawn pour into a 
vessel to cool, pressing the pieces with a fork or spoon to extract all the 
remaining fat. If the fat is well extracted the "cracklings'' may be thrown 
away but if not they may be saved for greasing the griddle. If properly 
cared for this fat will be as soft and white as lard and may be used in the 
same way. Pie crust made from this is far sweeter and better than from 
any other fat. The writer has used this for twenty years. 

— Mrs. L E. Custer. 

Deviled Cheese 

One and one half cups grated cheese, two tablespoons olive oil, two 
tablespoons vinegar, one teaspoon dry mustj^rd, one teaspoon Worcester- 
shire sauce, salt and pepper to taste, crackers. Mix the cheese, mustard, 
salt and pepper. Add the oil and beat until creamy, then mix in the vine- 
gar and sauce. Spread on hot, toasted crackers, or spread on ordinary 
crackers or toast, and heat for five minutes in a quick oven. 

— Alice Brown. 

Stuffed Tomato Salad 

Six ripe tomatoes, one-half pint cream dressing, two cucumbers, 
lettuce, salt and pepper. Scald the tomatoes so that the skins can be 
easily removed. Cut a slice from the top of each, and with a small spoon 
remove the seeds. Peel the cucumbers and cut them into dice, season 
highly and mix with at least half the dressing. Fill the tomato cups with 
this and pat another spoon of the dressing on top. Sprinkle a very little 
finely chopped parsley over and serve on a bed of lettuce leaves. 

— Ethel Loring. 



124 



Spiced Pluips 

One pint of vinegar, add three pounds sugar, one teaspuon each of 
cloves, cinnamon and allspice, boil all together, have ready four quarts of 
plums, repeat the boiling of liquor each day for nine dajs and pour over 
the fruit hot, then seal. — Sarah Whitworth. 

Pickled Ripe Olives 

Cover two gallons of ripe olives with strong lye water, let stand two 
weeks, or until the olives are no longer bitter; change lye water once in 
that time. Drain off lye water, and cover with fresh water, changing every 
day for one week. Drain again and cover with weak salt water for three 
davs then put on a new weak brine to keep them in. Ready for use. 

—a. H. Tomkins. 

For Sugar Curing Meat 

Four quarts salt, one pound brown sugar, one half pound saltpetc^r, 
one-half pound pepper. For two hogs. — John Wilkinson. 

Grape Honey 

Three quarts of grape juice, eight pounds of granulnicd sugar, mash 
grapes and dtain and cook Cook as tuick as desired. 

— Mrs. Miiitha Abahire. 

Pie Crust with Beef Fat 

To one cup flour and half teaspoon of salt mix one-half cup of fat with 
a spoon or by the hand working fat and flour well together tiien ad(i about 
one-third cup of waim water to make a soft dough. The dough should 
work easily into a mass and free from the pan. Flour the board lightly 
and roll thin. This will make one cohered or two open pies. Watch your 
oven, do not let the crust brown too soon, it should putf up first. 

— Mrs. L. E. Custer. 

Marshmallow Frosting 

Boil three-fourths of a cup of granulated sugar and one- fourth of a cup 
of milk, without stirring, about six minutes, or until the syrup threads. 
Cook and stir one-fourth a pound of marshmallows and two tablespoons of 
water over boiling water, until the mixture is smooth. Combine the two 
mixtures and beat until stiflf enough to spread, after flavoring with half a 
teaspoon of vanilla extract. — Mayme Keller, 



125 



Nut Bars 

Two cups flour, one cup coarsol,- chopped nuts, one-half cup sugar, 
two tablespoons butter, one teaspoon Rumford baking powder, one-half cup 
milk, one egg, pinch of salt. Sift flour, salt and baking powder into a 
bowl; rub in the butter and add the nuts and sugar. Mix to a rather stifT 
dough with the egg and milk, turn on to a floured board and roll out two- 
thirds of an inch thick. Cut into bars of convenient size and fry in hot 
fat until golden brown. —Ella M. Cash. 

Chocolate Cookies 

One half cup butter, one cup sugar, one egg, well beaten, one-fourth 
tea'spoon salt, two ounces chocolate, melted, two and one-half scant cups 
flour, two level teaspoons Rumford baking powder, one- fourth cup milk. 
Creara the butter, add sugar gradually, egg, salt, and chocolate. Beat 
well and add flour and baking powder sifted together thoroughly, alternate- 
ly with railk Chill, roll very thin, then shape with a small cutter first 
dipped in flour, and bake in a hot oven. — Edna M. Fisher. 

Pickle Meat 

Seven pounds of salt, five pounds of C sugar, two ounces of saltpeter, 
seven gallons of water. Boil all together and skim, let get cold then put 
over the meat; this is for one hundred pounds of meat 

— Mrs. George Zollman. 

How to Cook New Potatoes 

Wash, scrape, boil ten minutes, pour ofl' broth, cover with more water 
add salt, pepper and thicken with two teaspoons of flour, one pint of sweet 
cream and let boil, or when cooked and drained, put in skillet with hot 
butter, cover over and shake till brown. — Alice Kerlin. 



B. H. KLIS G SON, 

Pot Plants, Horal Work and Bulbs a specialty 
Both Phones, 126. Anderson, Ind 



126 



Fried Ham Sandwiches 

One cup chopped boiled ham, one teaspoon made mustard, one tea- 
spoon chopped parsley, one teaspoon onion juice. Mix all well together; 
spread between layers of bread. Dip each sandwich in a batter made by 
mixing one tablespoon of flour, half a teaspoon of Rumford baking powder, 
one egg and one cup of milk. Fry in hot butter or drippings and serve 
with tomato sauce, — Carrie V. Pritchard. 

Dreams 

Place a layer of cheese between thin slices of bread and fry quickly in 
butter until a delicate brown on both sides. Eat at once. 

— Mrs. J. C. Daniels. 

To Make Mush 

Let the water boil, then sift meal sufficient to thicken the amount de- 
sired, mix meal in cold water and stir into boiling water, keep stirriug un- 
til thoroughly boiled then let boil one hour slowly. 

—Mrs J. T Englerth 

Cocoanut Salad 

One- half cocoanut, grated, two apples, pared, cored, chopped, one cup 
celery, chopped, two tablespoons onions, chopped, one tablespoon parsley, 
coarsely chopped, three Chili peppers. Mix, cover with two measures 
French dressing, chill, and serve in lettuce shells or in scooped out toma- 
toes. — Chloe Farney. 



Good Recipies are all right, but 

Good Groceries are more important. 

We are headquarters for Staple and Fancy Groceries, 
Dry Goods, Shoes, Notions, Ktc. Your patronao^e is 
solicited on the basis of Fair Treatment, Reasonable 
Prices and Honest Dealing. 

14th and Locust Sts., T TiJ IT 77 J7 ^ T T AT/^ 

MIDDLETOWN, IND. J^' ^^^» J^EjEj ^J^J^llM KJ, 



127 



Boiled Bass, or other Fish 

Put sufficient water iu pot to euable fisli, if ulive, to swim easily. Add 
one-half cup vinegar, one teaspoon salt, one onion, one dozen whole black 
peppers, one blade mace. Sew up fish in piece of clean net or muslin, 
fitted to shape. Heat slowly for first half. hour; then boil eight minutes, 
at least, to pound, quite fast. Unwrap, and pour over it cup of drawn 
butter, based upon the li.iuor in which fisli was boiled, with juice of one- 
half lemon stirred into it. Selected. 

Jams 

Jams are usually made with small fruits or with chopped large fruits; 
they are cooked with an equal weight of sugar till rich and thick, then put 
into tumblers or small jars and sealed. —Selected. 

Fondant for Candies 

Take two pints of granulated sugar, one-third teaspoonful cream of 
tartar and one cup water. Cook until you can gather it up into a very soft 
ball wheu dropped in a tin cup of cold water. Cool until it will crinkle on 
top when dish is tipped to one side. Stir until it creams, then put on 
dough board and knead with the hands. Wheu making nut, cocoanut or 
chocolate put them in before stirring — Mrs. 0. D. Sanders. 

Lemon Jelly- 
Grated rind and juice of one lemon, two eggs, one spoon butter, two 
spoons boiling water, stir sugar and lemon together then add eggs butter 
and water. — Mrs. Maggie Painter. 

Salted Almonds 

Blanch half a pound of almonds by pouring over them one pint of 
boiling water; let stand three minutes. Drain and cover with cold water. 
Remove the skins and dry the almonds on a towel. Fry in hot fat, using 
equal parts of butter and lard. Drain on brown paper and sprinkle with 
salt. — Selected. 

Pork Sausage 
Take thirty-two pounds of ground meat, six tablespoonfuls of salt, six 
tablespoonfuls of sage, twelve tablespoonfuls of pepper, and eight table- 
spoonfuls of ground allspice. Mix thoroughly. — S. E. B. 



128 



Cheese Straws 

Roll paste oae-fourtli inch thick, sprinkle one- half with grated cheese, 
to which has been added a few grains of salt and cayenne, fold, press edges 
together, fold again, roll out one-fourth inch thick, sprinkle v?ith cheese 
and proceed as before, repeat twice, cut in strips five inches long, one- 
fourth inch wide, bake eight minutes in a hot oven. — Fl. J. 

Plain Rarebit 

One half pound cheese cut fine, two tablespoons butter, one- fourth 
teaspoon salt, a few grains cayenne, one-half cup thin cream, two egg 
yolks, twelve zephyrettes (crackers). Melt the butter, add the cheese, salt 
and cayenne. When the cheese is nearly melted, add gradually the cream 
and the egg yolks slightly beaten. Pour over the crackers. 

—Mary T Thorhburg. 

Peanut Cookies 

One tablespoon butter, two tablespoons sugar, two tablespoons milk, 
one egg, well beaten, one- half cup flour, one-half level teaspoon Rumford 
baking powder, one-half teaspoon salt, one-half cup finely chopped peanuts. 
Cream the butter, add the sugar, milk and egg. Sift together thoroughly 
the flour, baking powder and salt, and add to the mixture, then add the 
peanuts. Drop by teaspoonfuls on an unbuttered tin one-half inch apart; 
place one-half peanut on each and bake in a slow oven. 

— Agnes L. 



We have the Plants, and the Gut FIOWGfSi We 

want yOUf Patronage we can please you. 

Visit our Houses. 



129 



Meringue 
Whites of two eggs, two tables()ooul'uls of powdered sugar, a few 
drops of lemon juice or vanilla. Beat the whites till stiff, add sugar grad- 
uall}-, continue beating, add flavoring and spread on the pie, bake in a slow 
oven fifteen minutes. If cooked quickly and too long the meringue is 
tough. —Selected. 

Jellies 

Use equal parts of f.ugar and drained fruit juice. Mash and heat 
berries till juice runs readil}', then turn into bags of unbleached muslin or 
two thicknesses of cheese cloth and let drip. Measure juice and sugar. 
Boil juice twenty minutes. Have sugar in shallow pan, heat through in 
open oven. Add to boiling juice, boil up once, take off fire and put into 
tumblers. Fruit like apples and quinces should be chopped and covered 
with water, then simmered till tender before turning into jelly- bags. 

— Selected. 

Its $ $ In Your PocKet 

Of course you want to spend your money 
where the purchasing power is the great- 
est. That's why we insist on your coming 
to our store. Our expenses are reduced to 
a minimum, therefore we are in a position 
to save you money on Dry Goods, Grocer- 
ies. Shoes, Hardware, Notions, etc. 

Highest Price paid for country produce, 

N. S. Good, 

Honey CreeK, Ind. 



130 



Spiced Fruits 

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

— Selected. 

To Broil Fish 

Clean, wash and wipe dry. Split so that when laid flat the backbone 
will be in middle, or take the backbone out. Sprinkle with salt and lay, 
inside down, upon a buttered gridiron over a clear fire until it is nicely 
colored, then turn. When done, put upon a hot dish, butter plentifully, 
and pepper. Put a hot cover over it and send to table. — Selected. 

Creamed Fish 

Steam two pounds codfish, break in flakes, removing bones and skin. 
Make one pint of white 8auce(see Meat and Fish Sauces ) Grease a hah iug 
dish, fill with alternate layers of fish and sauce, seasoning with sjit, pepper, 
chopped parsley, and lemon juice or a few drops of vinegar. Mix to- 
gether one cup dry bread crumbs and three tablespoons melted butter; 
spread over top and brown in quick oven. This may be varied by using 
tomato, bechamel, curry, or any other sauce, or by adding grated cheese or 
sliced hard-boiled eggs to the white sauce; by baking in shells or patty- 
pins in place of the deep dish or by covering with mashed potato or biscut 
crust instead of crumbs. — Selected. 

Broiled Salt Mackerel 

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

— Selected. 



i:5i 



Apple Snow 

Core, quarter, and steam three large, sour apples. Rub through sieve, 
cool; whip whites of three eggs to very stiff froth with one-half cup 
powdered sugar, gradual!}^ add apple, and whip long time till white and 
stiff. Pile in dish, garnish with dots ot currant jelly. — Selected. 

Pigs in Blanket 

Drain any number of oysters required and throw them into cold water 
f(jr a moment, then drain again. Wipe each oyster carefully on a soft 
linen cloth; slice some bacon as thin as possible, allowing a slice for each 
oyster. Place a slice of bacon on the palm of the hand, put an oyster on 
it and fold the bacon in such a way that the ends come together; then run 
an ordinary wooden toothpick through both the bacon and oyster. Place a 
tew at a time in ti, hot skillet, brown lirst on one &ide and then on the other. 
Serve hot. — Selected. 

Spiced Cherries 

Seed cberries and let stand over night in cold water to toughen. To 
each gallon of the seeded fruit, use three piuts sugar and one pint vinegar, 
heat and pour over. Pour off the liquid and re-heat each morning for nine 
mornings. Put spices in a bag, and heat with fruit on last four mornings. 
Seal, — Mrs. 0. D. Sanders. 

A Nice Way to Cook Dried Peaches 

Clean and wash in cold water, then pour boiling water over them and 
let stand ten minutes, rub hard with the hands then rinse in cold water, 
cover with cold water and cook slowly adding hot water as needed, add 
sugar a few minutes before they are done, a few raisins added makes it 
very nice. — Mattie Bates. 

Salted Cherries 

Select large, perfect fruit and remove the stems. Fill a one-quart 
fruit jar with cherries, half cover them with cold water, then pour enough 
vinegar in the jar to fill; lastly add a tablespoonful of salt. Seal. While 
these cherries are easily prepared, they are delicious, and can be used as a 
substitute for olives. — B. B, W. 



132 



A New Sandwich 

One-half cupful scalded milk, one-half cupful of boiling water, one- 
half tablespoonful of lard, one-half tablespoonful of butter, two table- 
spoonfuls of molasses, three-fourths of a teaspoonful of salt, one half a 
yeast cake dissolved in two tablespoonfuls of lukewarm water, one- half 
cupful of white flour and enough entire wheat flour to kne£.d, and one cup- 
ful of English walnut or pecan nut meats broken in pieces. The result is 
more satisfactory if the nut meats are added while kneading after the flrst 
raising. When this bread is twenty- four hours old, slice as thin as possi- 
ble, spread sparingly and evenly with creaoied butter, and put orange 
marmalade between slices. Remove crusts, cut in triangles or any desired 
shapes, and garnish with halves of nut meats, which need a bit of butter on 
their under surfaces, to keep them in place To keep moist, pack the 
same as other sandwiches. If orange marmalade is not {)rocurable, make 
the sandwiches without it, and even then you will have a delicious novelt}'. 

— Selected, 

An Original Chicken Dressing 

Have one-quarter cup of lard in a skillet and let boil; stir in sifted 
corn- meal as long as there is enough lard to keep it from burning, then 
break up stale biscuit and add to this. Add broth from the chicken suf- 
ficient to moisten the mixture; break in two eggs. Let cool sufficiently to 
bear hands in it, work out in balls, and have ready one-quarter cup of 
butter in the skillet boiling hot. Put in the dressing and fry brown on 
both sides, then sprinkle flour in the butter while the dressing still remaius 
in the skillet and pour in chicken broth till enough gravy is made to 
cover the dressing. Use salt and pepper to taste. This is much better 
thau baking the dressing iu the chicken, as it dries out in the baking. The 
fowl is placed in the platter and the dressing put around it. 

— Lena Moore Henley. 

Codfish Balls 

Put fish in cold water, set on back of stove; when water gets hot, pour 
ofl" and put on cold again until fish is fresh enough; then pick it up. Boil 
potatoes and mash them; mix fish and potatoes together while potatoes are 
hot. taking two-thirds potatoes. —Selected, 



138 



Broiled Halibut 
Slices of halibut, salt, pepper, butter. Cut the slices of fish about an 
inch thick, season with pepper and salt, and lay them in melted butter one- 
half hour, allowing 3 tablespoons of butter to a pound of fish, then roll 
them in flour, and broil abuut twenty minutes. Serve very hot. 

— Selected. 

Canning Peas at Home 

The surplus peas from the garden can be canned for the winter ic the 
following way: Fill the jars with the peas, then fill with cold water and 
lay on the tops Place straw or boards in bottom of the wash boiler, 
stand the jars on this, and pour enough cold water in the boiler to come 
half way up the jars. Put the boiler on the stove with the lid tightly 
closed and boil three hours. When the jars are taken out see that they are 
full to overflowing and screw the lid on tight. — Selected. 



I want to remind the readers of this Book that the best and 

cheapest place to buy Notlons, Ladics and Gcnts Furnlsh- 
ingSi Stationer yi Post Cards, in fact most anything you 

want in the Novelty line is at CaSSada'S place, where 

Bargains are always to be liad. 

J. W. Cassadap 

Middletown, Ind. 



134 



^bings Mortb Iknowing 



Cake Baking . 

When baking a delicate white cake, set a vessel of watei' in the oven, 
it will keep it from browning too brov^n. 

Tar, or Buggy Grease 

To remove, rub well with lard then wash out with soap suds. 

White Furs, White Shawls, etc. 

Cover with corn meal, let stand for four or five days, shake out, hang 
in the wind, they will look like new. 

Croup 
Cover the throat and chest well with a cloth wrung out of cold water, 
then wrap the child in a blanket and keep warm, relief will come in a few 
minutes. Powdered alum, one fourth teaspoonful in white of egg is very 
good as it will cause the phlegm to be thrown up. 

Iron Rust 

Get one-half ounce of oxalic acid in small pieces, in vial and keep 
corked, when needed dissolve one-half teaspoonful with two or three table- 
spoonfuls of boiling water, and dip the spot into it or wet with rag; as soon 
as the rust is bleached out, wash the article right out in clean water to keep 
acid from injuring the goods. Applications of lemon juice and salt is 
good, laying the goods out in the sun, or holding over the spout of a boil- 
ing tea-kettle 

Mildew, to Remove 

Cover the spot with soap and salt, that has been mixed and wet just 
enougii to spread, hiy out on the grass over night, if not removed, repeat 
the process, a sure thing. 



IH") 



When Freezing Ice Cream 

Pack and fill the freezer with fine ice and sail, then pour in cold water 
until it runs out at the drain in tne side of the freezer. Turn the crank of 
the freezer rapidly, but not too fast, and in five minutes or less the cream 
will be frozen and of a fine grain. — L. ]j. L. 

To Peel Oranges 

If you will pour scalding water over oranges and let them stand five 
minutes you will save time in peeling them. The thick white inner skin, 
usually so hard to get off, will adhere to the peel and come off with it, 
leaving the fruit beautifully clean and ready to slice. 

To Remove Ink from Wash Goods 

Melt a piece of tallow, and plunge the ink spot in the hot fat, then 
wash the article, and all traces of the ink will be gone. If the article be 
colored or will not wash, drop melted wax on the spot, let it uarden, then 
remove with a knife. The ink will be soaked up by the wax. If a shadow 
of wax or stain remains, put a piece of blotting paper over the place and 
press with a hot iron. — Mrs. H. H. 

Cough Syrup 

Juice of six lemons, one pound of strained honey, one ounce glycerine, 
one quart whiskey, mix, bottle, and take one tablespoonful three times a 
day. — S. P. Ledgerwood. 

Kerosene for Burns 

Few people seem to know the value of kerosene for burns. If possi- 
ble, immerse the burned part in kerosene for ten or fifteen minutes; if not, 
cover it closely for some time with a cotton cloth saturated with kerosene, 
and you will be surprised how soon the soreness will leave, never to return. 

--M. S. Van P. 

To Clean Tan Shoes 

A piece of lemon rubbed briskly on tan or brown shoes will effectually 
remove all dark stains, such as those from coal, soot, etc. After cleaning, 
wipe the lemon off the shoes, let dry, and then polish with the usual 
polish. The bright, new appearance of the shoes is very gratifying. 

—Mrs. F. H. P. 



136 



Fruit Stains 

Pour boiling water through the article which has been stained before it 
is put into the regular wash. 

Stings of Bees, etc. 

Wet the place and cover with soda, or wet with amonia. 

Bruises 

Cover with butter as soon as possible, will prevent the bruised part 
from coloring. 

Ink Spots on Carpet or Clothing 

Wash as soon as possible in milk (sour milk is best) and rinse in clear 
water. 

Soot 

"If soot falls on the carpet lay a paper near it and fan the soot onto it, 
if the least particle remains cover with bran or meal and brush up, then 
rub with dry cloth. 

Washing Windows 

Use a lablespoonful of kerosene (instead of soap) to a gallon of water 
and see how the windows sparkle. 

To Clean Clothing 

To clean a skirt or pair of pants, pour one gallon of gasoline into a 
vessel and dip the garment up and down, examine and if needed rub the 
sailed places gently, hang up to the clothes line and let drip, do not wring, 
it will not injure or shrink the finest fabric or most dainty color, — do not 
attempt this work in the house as it is positively dangerous. 

Flavoring Strawberry Preserves 

When making strawberry preserves add a little pine-apple and it will 
give a delicious flavor. Squeeze the pine apple through a cloth. 

— Mrs. J. H. Painter. 

To Cut Bread or Cake 

When about to cut new bread or cake, heat the knife very hot; thi^ 
will prevett its crumbling. 



IH' 



Some Uses of Salt 

For removing egg stains from silver, salt applied with a soft cloth will 
act like magic. 

If salt is rubbed on fruit stains when they are fresh all trace of them 
will disappear in the washing. 

A pinch of salt added to the whites of eggs will cause them to whip in 
half the time usually required. 

A pinch of salt added to ground coffee just before the cooking ac- 
centuates the natural flavor of the berry and gives "body" to the drink. 

• Greens used for palads should be thoroughly rinsed in salt water to 
dislodge possible insects or their eggs too small to be seen by the naked 
eye when picking over the greens. 

Sprinkle salt over a dingy carpet before sweeping and the transforma- 
tion wrought will convince the most skeptical of the value of salt as a 
cleanser all along the line. 

Everybody Knows, or at least should know, that nothing is so effectual 
for putting out fire in a burning chimney? as salt. To kill weeds apply 
boiling hot salt water in liberal quantities. To remove grass from brick 
walks spriukle freely with salt and let stand several days. 

Renovating Soap 

Good for cleaning spots from clothing, grease from coat collars, etc. 
Ivory soap one fourth pound, alcohol one ounce, beef gall two ounces, salt- 
peter one-fourth ounce, borax one-fourth ounce, sulphuric ether one-fourth 
ounce, spirits of turpentine one- fourth ounce, camphor gum three drams, 
pipe clay one dram, common salt one small te^spoonful. Mix the pipe 
clay into beefs gall, the camphor into the alcohol, pulverize, saltpeter and 
borax, after two or three hours, slice the soap into a porcelain kettle, with 
the gall mixture and place over a slow fire, stirring until melted, remove 
from fire, add all the other ingredients, stir until mixed, put into a glass 
fruit jar, as it soon hardens, keep lid screwed on tight as it loses strength 
by evaporation; keep in a dark closet as light injures it. To use, take out 
a tablespoonful, dissolve it in a quart of boiling water, use as hot as pos- 
sible by dipping an old brush or cloth in the hot liquid and rubbing the 
soiled spots, dry quickly. 



138 



Preserve Flowers 

To preserve flowers in water, mix a little carbonate of soda in the 
water, and it will keep the flowers a fortnight. 

Table of Measutes 

Two saltspoons make one coffeespoon. 

Two cotfeespoons make one teaspoon. 

Four teaspoons (liquid) make one tablespoon. 

Three teaspoons (dry) make one tablespoon. 

Four tablespoons (liquid) make one wineglass. 

Two wineglasses make one gill. 

Two gills (^ pint) make one eup. 

Two cups make one pint. 

Four cups make one quart.' 

One cup butter (solid) makes onehulf pound. 

One cup granulated sugar makes one half pound. 

One round tablespoon butter makes one ounce. 

A dash of pepper is quarter of a saltspoon. 

Time for Cooking 

Loaf bread 40 to 60 minutes. 
■ Kolls and biscuit 10 to 20 minutes. 
Graham gems 80 minutes. 
Gingerbread 20 to 30 minutes. 
Sponge cake 45 to 60 minutes. 
Plain cake 30 to 40 minutes. 
Fruit cake 2 to 3 hours. 
Cookies 10 to 15 minutes. 
Bread pudding 1 hour. 
Rice and tapioca 1 hour. 
Indian pudding 2 to 3 hours 
Steamed pudding 1 to 3 hours. 
Steamed brown bread 3 hours. 
Custards 15 to 20 minutes. 
Pie crust about 30 minutes. 
Plum pudding 2 to 3 hours. 



139 



Time for Cooking Vegetables 

Potatoes, boiled, 1 hour. 
Potatoes, baked, 1 hour. 
Sweet Potatoes f hour. 
Turnips 2 hours. 
Beets H hours. 
Parsnips 1 hour. 
Carrots 1^ hours. 
Cabbage, boiled. 2 hours. 
Cabbage fried, ^ hour. 
Corn ^ hour. 
String beans 3 hours. 
Dry beans, boiled, 3 hours. 
Dry beans, baked, 5 hours. 
Asparagus ^ hour. 
Green peas |^ hour. 

Antidotes for Poisons 

First — Send for a physician. 

Second — Induce vomiting; by tickling throat with feather or tinger- 
drinking hot water or strong mustard and water. Swallow sweet oil or 
whites of eggs. 

Acids are antidotes for Alkalies, and vice versa. 

Special Poisons and Antidotes 

Acids, Muriatic, Oxalic, Acetic, Suphnric (Oil of Vitriol), Nitric 
(Aqua Fortis). — Soap suds, magnesia, lime water. 

Prussic Acid — Ammonia in water. Dash water in face. 

Carbolic Acid — Flour and water, mucilaginous drinks. 

Alkalies, Potash, Lye, Hartshorn, Ammonia. — Vinegar or lemon juice 
in water. 

Arsenic, Rat Poison, Paris Green. — Milk, raw eggs, sweet oil, lime 
water, flour and water. 

Bug Poison, Lead, Saltpetre, Corrosive Sublimate, Sugar of Lead, 
Blue Vitriol. — Whites of eggs, or milk in large doses. 

Chloroform, Chloral, Ether. — Dash cold water on head and chest. 
Artificial respiration. 



140 



Carbonate of Soda, Copperas, Cobalt. — Soap suds and mucilaginous 
drinks. 

Iodine, Antimony, Tartar Emetic, — Starcli and water astringent in- 
fusions. Strong tea. 

Mercury and its Salts. — Whites of eggs, milk, mucilages. 

Opium, Morphine, Laudanum, Paregoric, Soothing Powders or 
Syrups. — Strong coffee, hot bath. Keep awake and moving at any cost. 

In Case of an Accident 

Immediately send for a physician, while waiting for him proceed as 
follows: 

Drowning — Loosen clothing. 2 Place patient face down with liead 
and shoulders low. 3 With Bnger, clear mouth of foreign substauci s 4 
Press firmly on back ami sides of oLiest to expel water. 5 Draw tongue 
well out of mouth and keep it so by tying string o\er it and under lower 
jaw, 6 Turn patient on back with tightly rolled coat under shoulders. 
7 Kneel on patient's head, grasp arms below elbows and draw them above 
patient's head making the forearms touch ground. 8 Push the arms for- 
ward, cross them over the lower part of the chest and press firmly. 9 Re- 
peat these movements eighteen times a minute. 12 Every two minutes 
turn patient on face and press firmly on back and sides of chest to expel 
water. ) 1 Others should replace wet clotlies with dry ones and make ij^t 
applications 12 Continue these measures at least two hours- 13 WUtn 
patient begins to breathe give stioLulant, hot drinks, and rub legs upward, 
vigorously. 

Burns and Scalds — Cover with Cof)king Sotla and lay wet clotnes over 
it. White of tggs and Olive Oil. Olive or Linse( d Oil, plain, or mixed 
with Chalk and Whiting. 

Lightning — Dash cold water over person struck 

Sunstroke — Ptcmove patient to shady place, apply ice (o head and 
neck, s-pouge body with cold water. 

Mad r>og or Sn.\ke Bite — Tie band above wound and burn with iron at 
while heat; or cut out wound, making it bleed freely and then apply nitric 
acid. 

Venomous Insect Stings, etc. — ^pply weak A.mmoaia, Oil, Salt water 
or Iodine. 

Fainting — Place Hat on back; allow fresh air, and sprinkle with water. 



141 



Tests of Deatb — Hold minor to month: if living moisture will gtither. 
Push pin into flesh: if dead, the hole will remain; if alive, it wdl elose up. 

Cinders m the Kye— Roll soft paper up like a lamp lighter and wet 
tiie tip to remove, or use a meiiciue dropper to draw it out. Hub the other 
eye. 

Ues of Lemons 

Lemon jniee and salt will remove iron rust. 

Gargle a bad sore throat with a strong solution cf lemon juice and 
water. 

A hot lemonade, taken before going to bed, will cure a coid on the 
lungs. 

To keep lemons fresh a long time, invert over them a glass dish that 
flts closely. 

A cloth satui'ated in lemon juice and bound about a cut or wound will 
stop its bleeding 

A strong, unsweetened lemonade taken before breakfast, will prevent 
and cure a bilious attack. 

Ijemon juice is much nicer for salads than vinegar. This is especially 
true of fruit salads. 

Lemon juice mixeil very thick with sugar will relieve that ticklintr 
cough that is so annoying. 

For hoarseness, beat up the white of an egg, flavor with lemon and 



When YOU are in town, 
call at the ^ ^ 



Interurban Cafe and Restaurant 



for Lunch, Ice Cream, Soda and Confections. 
Everything clean and tidy. ^ ^ J- 



MIDDLETOWN, 
IND. 



WILLARD SANDERS, Prop. 



142 



Z7 



the nian of tO'Da^ 

"=cannot afford to slight the matter 

of Good Clothes if he does he's a 

looser. 

— Good Clothes are profitable as they 
give a man an entree into the 
good opinion of everyone he meets. 

— There is a certain luxury about our 
Clothes that a man fully appre- 
ciates when he's inside of them. 

— Our suits express a certain style and 
exclusiveness in conservative as 
well as in extreme models. 



^ 




t& 



CLOTHIERS, HATTERS & FURINISHERS. 

North Side Square - - 8th and Main Streets 

ANDERSON, IND. 

Satisfaction Guaranteed. Goods Exchanged or 
Money Refunded. 



H 



143 



sugar and take some occasionally. 

The juice of half a lemon in a cup of black coffee, without sugar, will 
cure sick headache. 

Lemon juice added to fruit juices that do not jell readily, such as 
cherry, strawberries, etc., will cause them to jell. 

Xo relieve rheumatism, add lemon juice to milk until it curds; then 
bind these curds upon the swollen parts. 

Lemon Extract — Let stand the rind of four grated lemons in half a 
pint of alcohol for about three weeks. Drain off the fluid, bottle and cork, 
and you have a finer extract tkan you can buy at the stores. 

Things to Remember. 

To prevent salt from becoming damp or hardening in the shaker place 
a few grains of rice in shaker when filling. 

In flavoring puddings, if the milk is rich, lemon flavoring is good; 
but if the milk is poor, vanilla makes it richer. 

To keep the flies on the screen door from coming inside rub the door 
with kerosene; the flies do not like the odor. A cloth saturated with kero- 
sene in a room drives flies to the floor. 

Delicate blues and pinks can be laundered without fading, in the fol- 
lowing way: One teaspoontul of turpentine put into half a gallon of water. 
Wet the goods in this and hang in the shade to dry. 

An easy and convenient way to remove the silk from sweet corn is to 
use a small vegetable scrub-brush. 

If any member of the family is very sick at the stomach, beat up the 
white of an egg and let him swallow it. It acts like a charm. 

A very valuable remedy for cases of proud flesh, an obstinate out- 
growth of flesh from small sores, consists of alum. A lump of alum is 
placed upon a heated stove just hot enough to enable it to turn to dry 
powder. The powder placed on the affected part repeatedly and covered 



144 



with a bandage can be relied upon to effect a speedy and inexpensive cure. 
It has never failed to cure when even the services of a physician were 
vainly resorted to. — A. A. H. 

Rice has a finer flavor if washed in hot wa'oer instead of c^ld, before 
cooking. 

The smaller a roast of meat, the hotter should be the oven at first, that 
the least possible amount of its delicate juices may escape. 

Bread should never be covered with a cloth when taken from the oven, 
but laid on the side and allowed to become perfectly cold; then keep in a 
closely covered tin box, without any wrappings. 

A spoonful of vinegar put into the water in which meats or fowls are 
boiled makes them tender. 

When corks swell and are two large for a bottle throw them for a fi-w 
minutes into a basin of boiling water. They will then soften. 

The best way to freshen home made bread so that it is as good as new 
is to dip the loaf in cold water, put it in a pan and bake it until it is heati'd 
through. Then wrap in a damp cloth, and when cold it is as good as when 
first baked. 

A good bath for tired, swollen feet is to bathe the feet in a bath with 
alum, one ounce; rock salt, two ounces; borax, two ounces; using one tea- 
spoonful to each quart of water. Bathe the feet in this water every niglit 
for a week. 

If grease is splashed on a stove, a little salt sprinkled on it prevents 
any unpleasant smell. 

A little vinegar kept boiling on the stove while onions or cabbage are 
being cooked will prevent the disagreeable odor going through the house, 
or a small pinch of carbonate of soda in the water preserves the color of 
vegetables and lessens the unpleasant odor of cabbage and onions when 
cooking 



Hy 



How to Cook a Husband 



A good many husbands are utterly spoiled in the cooking. Some 
women set them constantly in hot water; others let them freeze by careless- 
ness anil indifference. Some keep them in a pickle all their lives. It is 
not reasonable to suppose that any husband can be tender and appetizing 
treated in this way, but they are really delicious when properly prepared. 
In selecting your husband vou should not be guided by the silvery appear- 
ance, as in buying mackerel, nor by the golden tint, as in picking salmon. 
Be sure to select him yourself, as tastes differ. Do not go to market for 
him. The best are always brought to your door. But it is far better to 
have none unless you will patiently learn how to cook him. 

A preserving kettle of tbe finest porcelain is best; but if you have 
nothing but an earthen 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 securely sew£d on. Tie him in the kettle 
by a strong comfort cord. The duty cord is breakable and apt to let him 
fly out of the kettle and become burnt and crusty on the edge. Of course 
you know that, like a crab or lobster, you have to cook him alive. Set 
him near a clear, steady fire of love, neatness and cheerfulness. If he 
sputters and fizzles, do not be anxious. Some do this until they are quite 
done. Add a little sugar in the form of what confectioners call kisses, but 
no vinegar or popper in any account A little spice will improve him, but 
it must be used with judgment. Do not stick any sharp instruments into 
him to see if he is becoming tender. Stir gently, watching the while lest 
he lie too flat. and too close to the kettle, and so become flabby. 

If thus treated you will find him digestible, agreeing nicely with you 
and the children. He will keep as long as you like, unless you become 
careless and set him in too cold a place. 

— Woman's Home Companion, 




146 



PicniG LuhgIigs 



Ham Sandwiches 

Cold Chicken 

Celery 
Deviled Eggs 

Cold Soft- Shelled Crabs 



No. 1. 



Cake 



Jelly Cake 
Ginger Snaps 



Hard- Boiled Eggs 

Bread and Butter Sandwiches 
Apple Pie 
Buttered Rolls 

Lettuce Sandwiches 



No. 2. 



Tongue Sandwiches Dill Pickles 

Fruit Cake 
Crackers and Cheese 
Mince Pie 

Bread and Butter Sandwiches 
Apple Tart 
Fried Egg Sandwiches with Curled Bacon 
Oranges Lady Fingers 



Cold Veal Loaf 



141 



Luncteon 



No. 1. 

Decorations — Pink and White Carnations at each Plate. Pink Roses 
in center liowl. 

Pink Salad Slaw Cold Tongue 

Creamed Potatoes P'ried Chicken 

Rye Bread Salmon Salad Vienna Rolls 

Lettuce Spiced Cherries 

Peaches Mixed Cakes Coffee 

Candies Ice Cream 



No. 2. 
Decorations — Bittersweet Berries and Ferns. 

Bullion Wafers Olives 

Oyster Patties Shrimp Salad 

Minced Ham Sandwiches 

Fig Ice Cream Angel Food Cake 

Salted Peanuts Coffee 



No. 3. 
Decorations — Ferns, Violets. 

Blue Points Salted W^afers 

Slaw Stuffed Olives 

Toasted Bread and Creamed Chicken Brown Bread 

Cheese Straws Peanut Sandwiches 

Sliced Tomatoes Mayonnaise 

Macaroons Angel Food (^ake Coffee 



148 





No. 4. 






Bullion 


■ 


Broiled Chops • 




Bread Sticks 


Creamed Potatoes 




Celery Salad 


Wafers 




Cheese 



Coffee 



No. 5. 

Hamburg Sandwich 

Baked Beans 
Apple Pie 

Coffee 



(Aid Society) 
Pickle 

Cooky 



No. H. 



Cheese Sandwich 



Fruit Salad 



Cake 



(Missionary) 
Pickle 

Coffee 



No. 7. 

Creamed Ham Sandwich 
Hard Boiled Eggs 

Ribbon Cake 
Ice Cream 



(Fourth op July) 

Celery 
Beet Pickles 

Ice Tea 



H9 



Hot Rolls 

Cheese Pickles 

Candied Cherries 
Cookies (cut in shape ot hatchet) 



No. 8. (Washington Birthday) 
Creamed Chicken 



Celery 
Coffee 



Orange Baskets 
Lemon Ice 

Lady Fingers 



Reception 



Coffee 



Macaroons 
Angel Food Cake 
Ice Cream 



Chicken Sandwiches Stuffed Olives Shrimp Salad 

Cheese Straws Salted Almonds 

Mixed Cake Fruit Coffee 



Strawberry Sherbet Candied Grapes 

Angel Food Cake 

Ice Cream Salted Almonds 

Fruit Cake Candies 

Coffee 



150 



81ub LiiiiGbes 



No. 1. 



Nut Sandwich Sweet Bread and Cucumber Salad 

Fancy Cakes 
Frozen Fruits Gingar Punch 



No. 2. 

Chicken Salad Pinoles 

Nasturtium Sandwiches 
Charlottes Fancy Cakes 

Russian lee Tea Coffee 



Sliced Veal liOaf 

Cress Sandwiches 
Olives 
Vanilla Ice Cream 

Delicate Cake 
Strawberries 



No. 8. 

Sliced Tongue 
Cheese Sandwiches 
Salted Peanuts 

Pineapple Ice 
Cheese Straws 
Fancy Cake 
Coffee 



151 



Thanksgiving- Dinner 



Oyster Soup Celery Chili Sauce 

Roast Tarkey with Cmnberry Sauce 

Sage Dressing Sweet Potatoes 

Chicken Pie Cold Slaw 

LuL'ania Potatoes Pickle Baked Beans 

Pumpkin Pie Baked Apples 

Devil's Food Cake 

Tea Coflfee 



Christmas Dinner 



Creamed Tomato Soup Mixed Pickle 

Roast Turkey with Currant Jelly 

Oyster Dressing Pickles Celery 

Creamed Chicken with Baked Dumplings 

Mashed Potatoes Sweet Potatoes 

Cold Slaw Apple Sauce Cheese 

Spiced Cherries Pear Preserves 

Mince Pie Pumpkin Pie 

Cake Nuts 

Cotfee 



152 



Wedding Breakfast 



Cantaloupes Filled with Whipped Ureain 

French Fried Pork Chops Potato Chips 

Cottage Cheese Omelet Hot Rolls 

Orange Marmalade Coffee 

Egg Lily Salad Wafers 

Strawberries 



Wedding Luncheon 



Banana Ice 

lirown Bread and Butter Strips 

Creamed Chicken Peas 

Asparagus 

Apple Salad Cheese Balls 

Wafers Olives 

Ice Cream Cakes 

Coffee Mints 



INDEX OF ADVERTISEMENTS 



153 



Lion Store 

Daniels & Pickering Co. . . Page 

B. E. Goflf & Sons 

I. N. Marshall 

Seth H. Mills 

Scott Lewis 

Dr. F. Pv. Henshaw 

E. K. Sowash 

Joseph Frye 

Lott's Department Store . . 

Mrs. Tessa Harte 

Brown & Hewitt 

Charles H. Husband 

H. S. Hysinger & Co 

C. W. Swartz 

Bing's O. P. C. H 

Rochester Shoe ^tore 

Middletown News 
J. B. Frazier . . . 



Inside Front Cover 



7 
11 
16 
26 
30 
34 
38 
42 
46 
49 
49 
49 
53 
54 
57 
57 



Abe's Misfit Page 

Golden Rule Incubator Co.. " 

Farmers' State Bank " 

Miller Bros " 


57 
59 
64 
70 


M. T. Scott & Son 
Joe Fadely & Son 
Atlantic ct Pacific 
W. N. Showalter . 
B. L. Klus & Son 




76 
99 


Tea Co.. " 


110 
122 
125 


Levi Keesling . . 




126 


Stuart & Haugh . 

N. S. Good 

J. W. Cassada . 
Schuster Bros. . . 




128 
129 
133 
142 


W. A. Fox 




153 



.Inside Back Cover. 
Outside Back Cover. 



WM. A. FOXp 

FINERAL DIRECTOR r EMBALMER 

OFFICE PHONE. 70 : RESIDENCE PHONE 83. 

NEW CASTLE, INDIANA. 



tW DON'T FORGET TO READ THE INSIDE OF THE BACK COYER. 



154 



Table of Contents 



Honey Creek Charch 

Housekeeper's Alphabet 

''An Enlarged Vision" 

"Just to Remind Yon" 

Beverages 

Bread 

Cake 

Confections 

Dessert 

Fish and Oysters 

Ices 

Meats and Dressings 

Pastry 

Pickles and Catsup 

Pudding 

Salad and Salad Dressing 

Soup 

Vegetables 

Miscellaneous 

Things Worth Knowing 

Things to Remember 

How to Cook a Husband 

Menus 
Memoranda 



Page 


! 2 


u 


3 


(( 


4 to G 


ii 


8 


n 


9 to 11 


ki 


12 to 16 


(( 


17 to 49 


a 


50 to 53 


H 


54 to 57 


4( 


58 to 59 


ii 


60 to 64 


li 


65 to 76 


u 


77 to 81 


(k 


82 to 86 


u 


87 to 92 


a 


93 to 99 


a 


100 to 104 


u 


105 to 110 


.( 


111 to 133 


i'> 


134 to 143 


4k 


143 to 144 


(i 


145 


(( 


146 to 152 


U 


153 to 160 



155 



MEMORANDA 



156 



MEMORANDA 



157 



MEMORANDA 



158 



MEMORANDA 



l.')'.! 



MEMORANDA 



160 



MEMORANDA 






r^ -ryfy' 



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