Full text of "The Pleasantville Cook-book"

Google

This is a digital copy of a book that was preserved for generations on Hbrary shelves before it was carefully scanned by Google as part of a project

to make the world's books discoverable online.

It has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one that was never subject

to copyright or whose legal copyright term has expired. Whether a book is in the public domain may vary country to country. Public domain books

are our gateways to the past, representing a wealth of history, culture and knowledge that's often difficult to discover.

Marks, notations and other maiginalia present in the original volume will appear in this file - a reminder of this book's long journey from the

publisher to a library and finally to you.

Usage guidelines

Google is proud to partner with libraries to digitize public domain materials and make them widely accessible. Public domain books belong to the
public and we are merely their custodians. Nevertheless, this work is expensive, so in order to keep providing this resource, we liave taken steps to
prevent abuse by commercial parties, including placing technical restrictions on automated querying.
We also ask that you:

+ Make non-commercial use of the files We designed Google Book Search for use by individuals, and we request that you use these files for
personal, non-commercial purposes.

+ Refrain fivm automated querying Do not send automated queries of any sort to Google's system: If you are conducting research on machine
translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the
use of public domain materials for these purposes and may be able to help.

+ Maintain attributionTht GoogXt "watermark" you see on each file is essential for informing people about this project and helping them find
additional materials through Google Book Search. Please do not remove it.

+ Keep it legal Whatever your use, remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just
because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other
countries. Whether a book is still in copyright varies from country to country, and we can't offer guidance on whether any specific use of
any specific book is allowed. Please do not assume that a book's appearance in Google Book Search means it can be used in any manner
anywhere in the world. Copyright infringement liabili^ can be quite severe.

About Google Book Search

Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers
discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web

at |http : //books . google . com/|

Schlesinger Library
Radcliffe College

Culinary CoUection

Hh/f:3^-

THE^

Pleasantville Cook-Book

PUBLISHED BT THE

Lais of tlie MMooo Assoclain

COMPILED BY

BERTHA M. ROBBINS, •

Mes. J. H. GRIFFIN,

LEWIS O. CLARK.

Sold at the " Feast of Days," August 1 , 1 894.

NEW YORK:

KAY PRINTING HOUSE,

149-153 Leonard St.

1894.

PIERSOM'S

" dhoiGef BlectioD^ iq ^eed^ and ^M%"

JUST ISSUED FROM THE PRESS,

will be naiied tree Id all nbo cequeK It. It it a Urge, tiandiomelr illustrated book, and ii

The Choicest Selections and the Most Valuable
Novelties in Seeds and Plants.

We carry large stocks od our Scuborougb place of RbododendroDS, HardyRoua, PKoalti,
Shrubbery of all kind*, Ornaraealal and Fruit Trees, Ever|reeiM, Grapei, etc, etc., and
furojsh everythiuE requiaite tor fittiae out a gentleman's country seat.

F. R. PIERSOM CO.,

Florists and Seedsmen,
*!•. o. BO. 444. TARRYTOWN-ON-HUDSON, N. Y.

Our Celebrated Emerald Green Lawn Grass Seed

it Ibe best Miitare made lor American Lawn*. If yon want a green, velTcCy lawn, use this

PREFACE.

" We may live without poetry, music and art ;
We may live without conscience, may live without heart;
We may live without friends, may live without books;
But civilized man cannot live without cooks."

— Owen Meredith.

This, our first attempt, has been compiled with great care
and thoughtfulness. Although we have selected a few re-
ceipts from famous cooks, still the majority are the favorites
of the housekeepers of our village.

True, the same receipts in other hands maj'^ not be as
suxessful, but by remembering the three particulars,

CAREFULNESS,

WANT OF WASTE,

AND GOOD TASTE,

we trust they will prove delicious.

Hoping our book will be a comfort into whatever home
it may enter, we sink silently into the

Signature,

COMMITTEE.

PET OF THE HOUSEHOLD,

SOUPS.

aOUFF]feS BOUILLON, or stock for any soup.— Three
pounds beef, one pound bone, five and one-half quarts clear
cold water, two ounces salt, two carrots, two large onions with
two cloves stuck in them, six leeks, one head celery, two
turnips, one parsnip. Boil until all are tender, set aside to cool,
next day remove the fat ; in using be careful not to disturb
the settlings. It is now ready for any garnishing, such as
croutons, dice of fried bread, vermicelli, etc.

SOUP JULIENNE WITH POACHED EGGS.— Two
medium sized carrots, one medium sized turnip, one piece of
•celery, one core of a lettuce head, one onion; cut them into
pieces an inch long. Fry the onion in butter, not allowing it to
brown ; add carrots, turnips, celery (raw if tender, if not boil
them separately a few minutes). After frying all slowly for a
few moments, season with a little salt and teaspoonful powdered
sugar. Moisten them with a gill of broth, boil until reduced
quite a good deal. ^ Now add two quarts of soup stock which
has been strained ; remove the stew-pan to back of the stove
so that the soup will boil partially. This soup is quite good
enough without eggs, yet they are a pleasant addition ; poach
them in salted water, turn them, and drop into soup-tureen
just as it goes to table. — Dubois.

TOMATO BISQUE.— One quart stewed tomatoes, heat,
strain, add one-quarter teaspoonful baking soda, one quart
boiling milk, butter the size of hen's egg^ salt and pepper to
taste. — Mrs, Geo. B. Rohhins.

OX-TAIL SOUP. — One ox-tail, two pounds lean beef , four
carrots, 3 onions, thyme. Cut the tail into several pieces and
fry brown in butter ; slice the onions and carrots, and when

you remove the ox- tail from the frying-pan put in these and
brown also. When done, tie them in a bag with a bunch of
thyme and drop into the soup-pot. Lay the pieces of ox- tail in
tlie same ; then the meat cut into small slices. Grate over
them the two whole carrots, and add four quarts of cold water
with pepper and salt. Boil from four to six hours in proportion
to the size of the tail ; strain fifteen minutes before serving it,
and thicken with two tablespoonf uls of browned flour. Boil
ten minutes longer. — Marion Harland.

GREEN PEA SOUP.— Cover a quart of green peas with
hot water, boil with an onion until they mash easily ; mash,
add a pint of stock or water, then add two tablespoonfuls of
butter and one of flour, which have been cooked together, but
not browned. — Maria Parloa.

CREAM OF CELERY SOUP.— One pint milk, one table-
spoonful flour, one tablespoonful butter, one head of celery, a
large slice of onion, a small piece of mace. Boil celery in a
pint of water, from thirty to forty-five minutes ; boil mace,
onions, and milk together. Mix flour with two tablespoonfuls
of cold milk, and add to boiling milk ; cook ten minutes ; mash
celery in water in which it has been cooked, stir into boiling
milk, add butter, season with salt and pepper, strain, and serve
immediately. Flavor is improved by adding cup of whipped
cream when soup is in tureen. — Maria Parloa.

TOMATO SOUP.— One and a half pound lean beef with
good sized marrow bone. Boil slowly six hours, cool and skim
off all grease, add one quart tomatoes, one small onion, two
tablespoonfuls flour, boil one hour, strain through colander,
add pepper, salt and squares of bread fried in butter. — Esther
Underhill.

TOMATO SOUP, No. 2.— Take two quarts of soup
stock, strain, let cool, remove the fat; put it in a kettle
with two quarts of tomatoes, reduced to a pulp by strain-
ing through a sieve ; thicken with one tablespoonful of corn-

Orders by Mail
Promptly attended to.

^?^. S. REEID,

MANUFACTURER OF

Awnings, Tents, Flags, Wagon Covers,
Hay Covers, Horse Covers,

YACHT SAILS, and TARPAULINS.

AWNINGS
Stored for the Wlnteri

Repalredf and
Replaced in the Summer.

Window Shades made to order.

MOUNT KI8CO,

N. Y,

Use Meed's Spring^Moller Awnings* They Are the Best,

THE.

J. M. HORTON

^ Ice Cream Co

DEPOTS :

no East 135th Street,
142 West 125th Street,

NEW YORK.

starch, season to the taste. Boil half an hour. — Mrs. William
Foster,

POTATO SOUP.— Boil four medium sized potatoes and
one onion, in water to cover ; when very soft mash
thoroughly in kettle, then put through colander, add large lump
of butter, salt and pepper ; strain through sieve. Boil three
pints of milk, have one egg beaten in tureen, and when ready
to serve stir milk in potatoes and pour all on egg ; add chopped
parsley and stir thoroughl3\

PUMPKIN SOUP.— Two pounds of pumpkin ; take out
seeds and pare off the rind, cut into small pieces and put into a
stew-pan with half a pint of water ; simmer slowly one hour
and a half, then rub through a sieve and put back on the fire
with one and a half pints of boiling milk, butter the size of an
^gg^ one teaspoonful of sugar, salt and pepper to taste, and
three slices of stale bread cut into small squares. Stir occasion,
ally, and when it boils serve. — Miss Parloa,

CREAM SOUP.— Boil all kinds of vegetables, when soft
mash and strain ; add boiling milk according to number to
serve, a little butter, salt, pepper and parslej^, small table-
spoon cornstarch dissolved in milk. — Mrs. J. H. Griffin.

RICE SOUP. — Put to boil one-half cup of rice in one
quart of water, when tender press through a sieve, add the
yolks of three eggs, a cup cream, two tablespoonfuls butter,
salt and pepper to taste. — Mrs. E. P. Swift.

CLAM SOUP. — Twenty-five clams opened raw, add three
quarts of water, boil one-half hour ; one tablespoonful of flour
stirred with one pint of milk and three beaten eggs ; remove
from the fire just before boiling. — C. J. B.

ASPARAGUS SOUP.— A bunch of asparagus cut into
small pieces and cooked until very tender, strain and add
seasoning ; add milk and also water to the quantity of soup
desired ; a little cornstarch blended and put in milk makes
it better. Save out some of . the small asparagus tips to

^'■yXTRETCHED cooking makes weary sickness " is a warn-
ing endorsed by

Dr. E. P. SWIFT,

who kindly donates this page.

add to the soup as a garnish when boiled for the table. —
Mrs. G. W. Y.

SPINACH SOUP.— Two quarts spinach leaves boiled
until tender, add seasoning and milk with cornstarch as above.
—Mrs. G.W. Y.

FISH AND SHELL FISH.

TO BOIL FISH— All fish but salmon (which is put into
hot water to preserve its color) should be placed in salted, cold
water, with little vinegar or lemon juice in it, to boil.

Professionals never boil fish in anything but water satu-
rated with vegetables, called '^ court bouillon."

Mince a carrot, onion, piece of celery ; fry them in butter ;
add some parsley, pepper-corns, and four cloves. Pour on two
quarts of hot water, one pint of vinegar, let it boil half an hour,
skim, salt, and use it to boil fish in. Save this, for it can be
used several times.

Let the fish only simmer, not boil hard ; serve the fish on a
napkin, surrounded with parsley ; serve caper, or any kind of
fish sauce, in sauce-boat. — Dubois.

TO FRY FISH, it should always be immersed in hot lard
or drippings, always fat enough to cover the fish. If fat is very
hot, fish will not absorb any.

TO BROIL FISH, it should be well greased all over, then
it will not stick to the broiler. As soon as done, sprinkle salt
and pepper, and spread with butter, placing platter in oven a
few moments, so that the butter will soak into the fish.

BAKED FISH. — When cleaning the fish do not remove
head or tail. Stuff it, winding cord several times around fish.
Lay several pieces of pork, cut in strips, across the top.
Sprinkle pepper, salt, water, and bread crumbs, put hot water
in the pan, bake in hot oven, basting very often, or fish will
be very dry. Stuffing, pare three raw potatoes, chop fine one

'WJtoBatoHi.

ind CHOCOLATE

'HIS COUNTRY,

received Imaa tbe Judges of tbe

WORLD'S
MBIAN EXPOSITION

lighest Awards

(Uedala >Dd DIplomaB)
lach of the following a ttlcles,
namelj:

BKEAEFA8T COCOA, . .
Premium Ko. 1, Chocolate,
Oennaii Sweet Chocolate,
Vaailla Chocolate, . . .
Cocoa Butter.

even eoiupuslcloo,"
SOLD BY CB OCERS E VERYWHERE.

VValter Baker & Co.,

DORCHESTER, MASS.

good sized onion, two crackers rolled fine, butter size of hen's
^SS} pepper and salt to taste.

BAKED BLUEFISH.— Take a blueflsh weighing about
three pounds and wash and prepare for cooking. Take one-
half cupful of bread crumbs, one egg, 2b little melted butter,
season with salt and pepper, mix all together, and spread over
the fish after it has been put into a dripping-pan. Place around
the fish pieces of suet or pork, pour half a cupful of water in
the pan and bake — basting often. — Esther C. Foster.

STEAMED SALMON.—One can of salmon, two crackers
pulverized, four eggs, salt, Cayenne pepper. Drain juice from
salmon, remove bones and skin, and mash with fork, then add
other ingredients. Steam one hour, then serve with sauce
made as follows : One cup milk, juice from the salmon, one
tablespoonful cornstarch, sallf and little celery seed. Boil,
then add one beaten egg, and remove from stove.

The salmon maj^ be baked, if more convenient than steam-
ing. — May A. Stoutenburgh,

CODFISH CAKES.— To make a dozen cakes. One-half
pound salt fish, six potatoes boiled and chopped fine, butter
size of a hen's eggy pepper to taste. Fish must be soaked and
picked very fine. — Mrs. Bobbins.

CLAM CHOWDER.— Three slices of salt pork, cut in
small dice, put in the bottom of kettle and let fry slowly until
brown, then add one quart of water, five medium sized pota-
toes and four onions (chopped), let boil until tender, then add
a half peck of clams (chopped) with all the liquor, one can of
tomatoes, large cupful of oyster crackers (whole), season
with red pepper and a little thyme ; salt if necessary. Boil
two or three hours, if too thick add water. — Mrs. Hoyt.

WASHINGTON PAN ROAST OYSTERS.— Take some
slices of bread and toast them. Put the toasted bread in
small pans about four inches in diameter, then put 03^sters
enough in to cover the toast. Pepper and salt, and a lump of
butter size of a nut into each pan. Cover with about two or
three tablespoonfuls of the oyster liquor. The oysters should

QOMPLIMENTS OF :: :: ::

Kensico Cemetery

TOWNSEND MATHEWS,

MANUFACTURER OF AND DEALER IN

CARRIAGES, SPINDLES, SPRING WAGONS

Carts, Trucks, and Harness.

HORSE CLOTHING AND STABLE SUPPLIES,

BUCKEYE MOWERS, and HARROWS.

MOUNT KISCO, . . . . N. Y.
CARRIAGE REPOSITORY AHD RESIDEHCE, on Kisco Aienne.

MANUFACTORY, on Railroad Avenne.

not be cooked too much, only heated through. — Mrs, Thos. C.
Bell.

PICKLED OYSTERS.— One quart vinegar, one ounce
allspice, one ounce cloves, one ounce mace, one-half ounce cin-
namon. Scald the spioes in the vinegar, and when cold add
the oysters. The next day scald all together.

CREAMED OYSTERS.
One quart of sweet cream, fifty oysters in shell;
Butter, pepper, and salt to season them well.
Let the oysters in just their own liquor get hot,
But the cream you must heat in a separate pot.
When sufficiently cooked, skim, then carefully fish
Out each succulent oyster, and la.y in a dish
To keep hot. Then the liquor and sweet cream combine.
And thicken with cracker crumbs powdered quite fine ;
Add the oysters and season, then taste, and you'll feel,
I am sure, that this recipe is worth a great deal.

— Cleveland Cook-Book,

PLAIN LOBSTER.— One good-sized lobster cut into
small pieces or chopped fine, as one wishes, place in frying pan,
with a little cream and butter ; after browning serve on but-
tered toast. — Mrs. Bobbins,

OYSTER PATTIES.— Line patty-pans with thin pastry,
pressing it well to the tin. Line with paper, brush them over
with the white of an egg. Cut an inch square of thin pastry,
place on centre of each ; brush this also with egg, and bake
about twenty minutes. When nearly cold, remove paper.
Scald oysters (allowing three for each patty) in their liquor.
Cut each in four and strain liquor. Cook two tablespoonfuls
of butter and two of flour in a sauce-pan, then pour half a pint
of oyster liquor and half a pint of milk or cream into this mixt-
ure. Stir until it is a thick, smooth sauce, put the oysters in
and let cook, beat yolks of two eggs, remove the oysters from
fire for one minute, and stir eggs in until the sauce looks like
thick custard. Fill the patties with this fricasse, taking care to
have patty cases hot before you fill them. — Mrs, J, H, Griffin.

< wiiiiiniiiimi..iii....-TfiiiiiiiimiLii.TrTTin..iiiiiiin.Liiiinnnmmiii.p

A ?ST»Ti.i.^.H.l.liMinilITIiA^ffiii.;.;,AL,lJiitJUI^lWimrtMHIHWllWHfllH,1

4«a.50 CAST 43-?? ST..

on uumo ccntrai ocfor.

fVe are always pleased to have visitors in
the city call in to see us before going home. Our
location opposite the Grand Central Station
making it convenient for them to do so.

We would particularly mention our Candy Depart-
ment, in which you would find attractive packages of
confectionery, among which are

Charles & Co.'s Cream Peppermints,

Chocolate Peppermint Pralines,

Superior Bonbons and Chocolates,
Jordan Burnt and Smooth Almonds,
Extra Large Cream Almonds,

Superfine Marshmallows, Etc., Etc.

These candies are manufactured under our direc-
tion and are packed under our supervision. All mail
orders promptly attended to. Goods carefully packed
for shipment.

Office, AS East 4:3ca Street,
Telephone, 401 38th St., NH^W YORK CITY.

MEATS.

For roasting beef allow ten minutes to the pound.

The best cuts for roast beef are the sirloin and tenderloin*

BEEFSTEAK AND MUSHROOMS.— Broil your steak,
not too well done ; have ready a gravy made as follows : pour
into a hot frying-pan some flour and water mixed, be sure it is
not lumpy, add a tablespoonful of beef extract or stock, pepper
and salt, then add a half cup of sherrj" wine and as many
mushrooms as desired, and heat all thoroughly through; when
serving garnish your dish with mushrooms, parsley, and the
gravy poured over the steak. — Mrs, Thos. C. Bell,

TO ROAST VEAL.— Take a fillet of veal weighing six or
eight pounds. Put in pan, dredge with pepper and salt, then
cover with a pint of sour cream, baste often and serve with the
sauce made by the sour cream ; garnish with fried potatoes
and parsley. — Minnie Choate.

RAGOUT OF BEEF.— Round of beef cut in small pieces
each as large as an egg. Put pieces in pot with butter, stir
until brown, pour on water, add onions, pepper, salt, and
parsley ; cook three hours. When meat is cooked take it out ;
add one egg beaten with as much water as egg, thickened with
a teaspoonful flour. If gravy is too thick, before putting in
eggf thin with hot water, pour over the meat and serve. — Mrs,
J. 0. H.

HAM AND VEAL LOAF.— Chop equal quantities of cold
boiled ham and veal separately, but fine ; six eggs boiled hard
also chop fine. Place in baking-dish layer of veal, sprinkle
salt and pepper, moisten with water, another layer of ham,
then layer of eggs with pepper and salt over them. Keep on
until dish is full. If the ham has no fat on it add some butter
melted and poured through, cover the dish and bake four hours;

CHARTERBD X854.

The Sing 5inq Savings Bank

OR SINQ SINO, N. Y.

STATEMENT, JANUARY i, 1894.

}• PAR YAUJE. MARKXT VAL.

United States Bonds, 4s $80,000 00 $88,800 00

New York City Bonds, 3s, 6e, 88. Ts 1*^,000 00 1«3,5«) 00

Brooiclyn City Bonds, fis and 7s 16,000 00 21,860 00

Albany City Bonds, 4s and 7s 70,000 00 84,500 00

Syracuse 1 ity Bonds, 7s 20,000 00 27,600 00

Yonkers City Bonds, 7s 8,000 00 12,000 00

Long Island City Bonds, 68 and Ts. 5,500 00 6,825 00

Kingston City Bonds, 68 12,000 00 15,600 00

Saratoga Town Bonds, 4^s 15,000 00 16,b00 00

Newtown Town Bonds, fis 2a000 00 23,600 00

Seneca Falls Town Bonds. 68 28,000 00 32,200 00

Town of New Loto Bonds, 58 10.000 00 11,800 00

Town of Chautauqua Bonds, 58 19.000 00 21,400 00

Lansingburgh Village Bonds, 48 20 000 00 21,200 00

OatoUll Village Bonds, 48 20.000 00 21,200 00

Irvington VilUM[e Bonds, 48 10,000 00 10,400 00

Ossining Town Bonds, 4^8 5,000 00 5,000 00

Westchester County Bonds 50,000 00 50,000 00

District of Columbia 10,ao 00 10,300 00

BealEstate 8,000 00 6,000 00

Bonds and Mortgages 875.925 00 875925 00

Cash on hand and m Trust Companies 45,340 70 45,340 70

Accrued Interest on Bonds to January 1, 1894 31,205 64 31,295 64

I«IABII«ITIES, $1,508,061 34 $1,602,206 34

Principal due Depositors January 1, 1894 $1,352,589 40

Interest due Depositors January 1, 1894 26,657 1 1 $1 ,378,1 46 51 $1,378,146 51

Surplus $139,914 83 $224,050 83

JAMES WILLIAMSON, Premdent S. M. SHERWOOD, Vice-President.

ISAAC B. NOXON, Secretary, SAMUEL WATSON, Attorney.

Sing Sing, January 1, 1894.

E. T. JAMES,

JEWELER, OPTICIAN, WATCHES,

Diamoncis and Silverware.

My optical department is a specialty, and glasses are care-
fully fitted to correct all visual defects.

. T. J" A TVTES,

153 Main Street, SING SIJiQ, N.5Y.

COMPLIMENTS OF
TVILLE, - - N. Y.

set aside to cool, so as to cut in slices ; makes a nice relish
for tea.

BALTIMORE FRIED CHICKEN.— Boil chicken which
has been cut into nice pieces, or rather disjointed, until tender
but not so the meat leaves the bone. Remove from kettle, sav-
ing the broth for soup stock ; when cold and dry, place in
frying-pan half full of hot fat until a delicate brown. Serve
on biscuits, not raised, which have been split open, and cover
the platter ; then pour over all the gravy made of a portion of
the broth thickened with a little flour just mixed in a little
water, with lumps all pressed out, and salt to taste ; garnish
with parsley. — Mrs, G. B. Bobbins,

BEEF MOSAIC— Mince fine cold roast or boiled beef.
Roll some bread into coarse crumbs and pack in layers in a
baking-dish, just a layer of meat, then one of bread crumbs,
then one of stewed tomatoes, dotting it over with small bits of
butter; salt and pepper to taste. Repeat this until all the
meat is used up ; moisten with a half cup of soup stock or
gravy, cover with a last layer of bread crumbs, and bake in a
quick oven. Makes a nice luncheon or tea dish. — Mrs. Thos,
C. Bell.

BEEF RISSOLES.— Cut the meat from the roasted joint

*or beef steak left from breakfast, chop it fine, picking out all

bits of gristle. If salt pork is liked, chop a bit of it with the

meat, add one tea cup chopped bread to one tea cup meat ; if

bread is stale moisten with milk. — Mrs. J. H. Griffin.

SWEET BREADS FRIED.— Par boil them as soon as you
get them. Remove the tough parts carefully. Let them lie in
cold water a short time before using, then roll in cracker
crumbs. Season with salt and pepper and fry ; serve with to-
mato sauce. Stew six tomatoes one-half hour with two cloves,
a sprig of parsley, pepper and salt; press this through a sieve,
put a little butter into a sauce-pan over the fire ; when it
bubbles add a heaping teaspoonful of flour; mix and cook well;
add tomato pulp, stirring until smooth. — Mrs. Bobbins.

CRANE & CLARK,

Lirnikr and Timber

DEALERS,
Foot of 30th Street, North River,

NEW YORK.

'' PORK AND CANDLES," BAKED HAM.— Cover a
harn with cold water and simmer slowly, just long enough to
loosen the skin so that it can be pulled off ; probably for two or
three hours ; when skinned, put into dripping-pan in the oven
and pour over it one teacupful of vinegar, one of hot water, in
which dissolve one teaspoonful mustard. Bake slowly, basting
with the liquid frequently for two hours ; then cover the ham
all over to the depth of one inch with brown sugar, press firmly
with the hand; let it remain after covering with the sugar
until it becomes a rich brown. When done, put in a dish to
cool ; when cool, not cold, press by turning another flat dish on
top, with weight over it. To be served with sauce made as
follows : A stick with wicking doubled on, a kettle of hot tallow,
dip the wicks into tallow, allow to cool, dip again, and cool
again ; dip and cool until the desired size is obtained ; to be
served as candles in candelabra to enlighten the pork and
carver. — C. J, B.

CRUST FOR POT-PIE.— To one quart flour take one
tablespoonf ul butter, one teaspoonful salt, three even teaspoon-
fuls Royal baking-powder, and milk enough to mix dough
right to make into balls, using care not to get too stiff. Boil
about twenty minutes. — Mrs, Griffin^s ^^Annie,'^

CORNED BEEF HASH.— Two-thirds corned beef, one-
third potatoes, chopped fine ; butter size of two hen's eggs,
handful bread crumbs, one Qgg well beaten ; thoroughly mix ;
try until a little brown, but must be moist ; if too dry, add a
little hot water, a few tablespoonf uls. Let the lower side brown,
turn into platter, a poached egg for each individual upon the
top. — Mrs, Bobbins.

FRICASSEE CHICKEN.— Cut up the chicken and boil
with one cup of butter in sufficient water to cover until quite
tender. Brown each piece in a well-buttered frying-pan. To
make the gravy : To two teacupfuls of the drippings add one
tablespoonful of flour stirred evenly m one cup of cold water.
Boil a few minutes. — C, J. B,

T> USSELL S. WALKER cheerfully donates this page for
extra receipts.

VEGETABLES.

TIME TO COOK,

CABBAGE should be boiled three hours, and three miles
from the house.

POTATOES.— Boiled, thirty minutes.

*^ Baked, forty-five minutes.

SWEET POTATOES.—Baked, forty-flve minutes.

*^ ** Boiled, one hour.

SQUASH. — Boiled, twenty-five minutes.

" Baked, forty-five minutes.

GREEN PEAS.— Boiled, twenty minutes.

SHELL BEANS '' one hour.

STRING BEANS '' three to four hours.

GREEN CORN.— Thirty minutes.

ASPARAGUS

SPINACH.— Forty-five minutes.

TOMATOES, STEWED.— Twenty minutes.

CAULIFLOWER.— One to two hours.

DANDELIONS

BEET GREENS.— One hour.
ONIONS.— One to two hours.

BEETS.— One to two hours.

TURNIPS.— One to two hours.

PARSNIPS.— One to two hours.

CARROTS —One to two hours.

A GOOD FIRE

is the essential to success in cooking.

Tlie undersigned will supply the best of
COAL at reasonable pricest

S. WOOD CORNELL,

Pleasantville, N. Y.

Vegetables are very much improved to have a piece of
pork boiled with them.

BOSTON BAKED POTATOES.— Take a deep baking-
dish, pare the potatoes, and slice them ; put in a dish a layer
of potatoes, and sprinkle with salt, pepper, and a little butter,
then another layer of potatoes, etc., until the dish is nearly
full; then fill with milk or cream ; takes one hour and a half.
— Cleveland Cook-Book.

SCALLOPED POTATOES.— In baking-dish place layer
of potatoes cut \&ry thin, sprinkle with salt and pjpper, small
pieces of butter, and a little flour; another laj'er of potatoes, and
so on, until dish is full. When full fill with milk until all po-
tatoes are covei-ed, place cover over dish, and bake in steady
oven for one hour, and perhaps more; when done, take cover
off, and let the top brown. — Mrs. Thos. Pierce.

POTATOES A LA CREAM.— Peel potatoes, and slice
very thin; put a layer of potatoes, then salt and pepper; an-
other layer of potatoes, and so on, until you have sufficient.
Cover with milk in which is dissolved one tablespoonful of flour.
Bake in earthen dish one hour or more. — Mrs. Swift.

SARATOGA CHIPS.— Take four good-sized tomatoes,
pare, slice with potato-slicer very thin, let them stand in bowl
of cold water until starch is removed; lay each separate upon
a cloth so as to absorb all moisture, have kettle of boiling hot
fat, a handful of slices in wire basket plunged in fat ; remain
«ntil a delicate brown; let them drain in oven, sprinkle a little
salt, and serve hot; this quantity of potatoes will be sufficient
for several meals, as they keep very nicely. — Mrs, Bobbins. v

SCALLOPED TOMATOES.— Scald and peel the toma-
toes, cut in thin slices, and put in a buttered baking-dish a la^^er ,
of tomatoes and a layer of bread crumbs ; season with salt, *'
pepper, and bits of butter; have the last layer of crumbs. Bake
about one hour.

BAKED CORN. — One can corn, or one dozen ears corn,
one pint of milk, two eggs well beaten, one tablespoonful sugar.

XINGSFORD'S;

OSWEGO STARCH

FOR FOOD.

XiDgsford's Com Starcb

lstb("ORlGIHlL"ultlieBeST

FOR THE LAUNDRY

'''Silver Oloss" is a giant in Elrenglb, incomparable for laces and line ilnen.

'Killgsford'S " Pure " Stareh is well adapted to economical liousekeepeti.
IClllKsford'S "Launilro" the perfect cold water starch. TRY tT 1
T. KINGSFORD A SON. 0>wcoo. W. V.

The Wonderful Weber Tone is found
ONLY "i '"E

^ CO*

iy o

WAREROOMS :

Fifth Avenue and I6th Street, NEW YORK.

one teaspoonful salt, pepper to taste, small piece butter, one-
tablespoonf ul flour. — H. G.

BAKED PUMPKIN.— Cut the pumpkin flrst in halves,,
then in quarters, remove the seeds, but not the rind; place in
a baking-pan with the rind downward, and bake in a slow oven
until tender. When done, serve in rind, help it out by spoon-
fuls as you would mashed potatoes, serve with cream sauce. —
Mrs. Oriffin.

BOSTON BAKED BE ANS.— Parboil one quart of baking
beans, one-half pound salt pork in baking-bean pot, one table-
spoonful molasses, one-quarter teaspoonful baking soda ; now
put beans in baking- pot, fill pot up with hot water; take from^
twelve to fifteen hours in slow oven ; add hot water once in the-
time. — Mrs. Eobbins,

ONIONS, WITH CREAM.— Boil the onions, putting
them into boiling salted water, with a little milk added, until
tender; drain, and put them into a stew-pan, with a white^
sauce made as directed for cauliflowers. Let them simmer a
few moments. Serve with the sauce poured over. — Mrs. Rob-
bins.

GERMAN MACARONI.— For a famUy of six persons-
take four eggs, four cups of flour, one teaspoonful of salt, and
enough milk to make a dough of the same consistency as pie
dough; divide in four parts, and roll each part out to the thin-
ness of pasteboard ; then let it dry for one hour ; afterwards
roll it up after the manner of jelly rolls, and cut in very thin
slices; spread them out to dry thoroughly, put in boiling salt
water, and let boil for twenty minutes ; brown some cracker
dust in butter, and pour over it. — Mrs. Crolly.

FRIED TOMATOES.— Take large ripe tomatoes and cut
in slices one-half inch thick, rejecting the first and last slice.
Roll them in egg and cracker dust, and slowly fry brown and
in plenty of butter ; sprinkle pepper and salt over them, serve
on a hot dish ; scald the sliced tomatoes in the salt water before
frying. — Mrs. J. H. Oriffin.

•>7

POLAND

A pure "water, medicated by nature.

Give Nature a fair chance and she will
cure troubles of kidneys, bladder or di-
gestive organs without need of resorting
to drugs, and without danger of bad
after- effects. First discovered and only
known solvent of calculi in the kidneys
or bladder, and received the highest
and only award at the World's Fair for
''great purity, and as a natural me-
dicinal water."

For circulars containing physicians'
indorsements, etc., address

POLAND WATEB, 8 Park Place, y. Y.

FRIED EGG PLANT.— Slice the egg plant without par-
ing into five or six pieces, omitting the end parings. Boil in
salted water five minutes to extract the strong taste; drain, dip
•each slice in beaten egg, and then in bread crumbs. Fry a
light brown on both sides in butter or dripping.

ENTREES.

PANCAKES. — Six eggs, a pint of milk, one heaping tea-
spoonful salt, one cupful flour, one tablespoonful sugar, one of
melted butter or of salad oil. Beat the eggs very light and
add the milk. Pour one-third of this mixture on the flour, and
beat until perfectly smooth and light ; then add the remainder
and the other ingredients. Heat and butter an omelet-pan;
pour into it a thin layer of the mixture. When brown on one
side, tui^n and brown the other. Roll up, sprinkle with sugar,
and serve hot, or cover with a thin layer of jelly and roll. A
number of them should be served on one dish. — Maria Parloa.

PILAFF. — Two cups water, one cup rice, put on the water
with a little salt, and add the juice of one or two tomatoes to
the water, or sufficient to color it. When the water boils put
in the rice and boil until all the water is soaked up, then add
melted butter to taste, covet* and keep in a warm place, but not
on the fire, until dinner is served. — Cleveland Cook-Book.

SALMON CROQUETTES.— To one can salmon, picked
fine, allow one-half as much grated bread crumbs and cracker
dust together, juice of half large lemon, little weak vinegar,
tablespoonful melted butter, salt and pepper. Make into pear-
shaped balls, roll in egg and cracker dust, and fry. — M, (7.
Griffin.

PEACH FRITTERS.— Put a heaping cupful of flour into
a bowl; add two yolks of eggs, a tablespoonful of olive oil,
which is better than melted butter, and one or two tablespoon-
f uls brandy wine or lemon juice. Stir it well, adding, little by

John F. Miluer. J. Hevby Holden.

MILLER Sc HOLDEN,

DEALERS IN

WOOD nsr«r COAL

All Coal Screened and Clean.

^irOOD IN ANY SHAPE OR QUANTITY.

Agents for Bradley's Fertilizers, also Land Plaster.

OPPICB AMD YARDS s

No. I MAIN STREET, SING SING, N. Y.

NO NEED TO NEGLECT YOUR TEETH BECAUSE OF HARD TIMES.

I^OOK AX XHI8 X]

A good substantial Plate of Teeth - $5.00
Cement Fillings . - - - 50c.

Gold Crowns $5.00

^WORIC DONE BY ELECTRIC LIGHT,

141 Main Street, Sing Sing, N. Y.

iWM, M, FANOHER, Dentist,

KatabUrilied x87s«

o. h:.

DEALER IN

Diamonds, Watches, SilYeriare, Jewelrl, Clocks, &c.,

Between Third and Lexington Avenues, :NH'W Y0RK»

CRYSTAL SPECTACLES A SPECIALTY.

Orders for Repairing Promptly Attended to at my Residence In PleasantTtllo.

little, water enough to give it the thickness of ordinary batter.
This may be-used at once; but it is better to put it away for a
day, or even for a week. At the moment of cooking stir in
well the whites of two eggs beaten to a stiff froth. Add a pint
of peaches cut into small pieces. When done> sprinkle sugar
over the tops.

TOMATO OMELET.— Three eggs, half cup milk, two ripe
tomatoes, peeled and cut up. Beat eggs very light. After
putting butter in the omelet- pan add milk and a little salt to
eggs ; turn in pan ; then add pieces of tomato. When done,
double together, and tomatoes are in the centre.

BALTIMORE SME ARK ASE.— Make a thin covered
bag of cheese-cloth with hem at longest side for draw-string.
Pour 3^our sour milk in and hang it to a tree in the shade until
<xll of the whey has dripped out. Then mix a good -sized piece
of butter with the curd, and salt to taste. Form in cakes and
put in cool place. Delicious eaten with a little cream. — Mrs.
Thos. C. Bell.

OYSTER OMELET.— Four eggs, chop six large oysters,
one-half cup flour, one-half pint milk, a little salt, stir well
together, and fry on a hot griddle. — C. J. B.

SWEET OMELET,— Add a little sugar to the eggs in-
stead of pepper and salt, make it thin as a plain omelet, en-
closing in the centre any kind of preserves, marmalade or jam.
When it is turned on to the dish sprinkle sugar over the top.
— Mrs. Bobbins,

BAKED EGGS. — Separate whites and yolks of egg.
Beat whites to a stiff froth and put in individual dishes. Drop
one unbroken yolk in centre of each dish, sprinkle with salt and
pepper, and bake three minutes. — Mrs. Cornell.

OMELET. — One heaping tablespoonful flour, one cup milk,
a little salt, six eggs ; beat yolks first, put in milk, then beat
whites. Butter pan, heat it hot ; while it is heating mix the
whites with the other. Bake fifteen minutes. — Mrs. Smith.

THE WHITE PLAINS BANK,

White Plains, N. Y.

iOAVID CROMWELL, President. IRVING W. YOUNG, Vice-Pres,

CHARLES PROPHET. Cashier,

DIRECTORS:

H. T. MONTGOMERY, MOSES W. TAYLOR, M. G. HART, CHARLES P. SHER-
WOOD, JOHN HOAG, JAMES H. MORAN, IRVING W. YOUNG,
F. H. NOWILL, DAVID CROMWELL.

Open for the transaction of business from 9 A.M. to

3 P.M. every business day.

It offers depositors every facility which their business, balances, and
responsibility justify ; accepts checks on all points on deposit ; collects cou-
pons and drafts, makes prompt returns on collections^^ and Is as liberal with all
its customers as Is consistent with conservative banking.

Your Account Solicited.

THE HOME SAVINGS BANK

White Plains, N. Y.

'Open every business day from 9 A.M. to 8 P.M. and

Monday evenings from 6 to 8.

Pays 4 per cents Interest to Depositors.

JDAVID CROMWELL. President. WILLIAM B. TIBBITS, \st Vice-Pres,
E. C. SNIFFEN. 2d Vice-Pres. H. S. HAMILTON, Secretary.

M. G. HART, Attorney and Counsel.

MONEY TO LOAN ON BOND AND MORTGAGE.

MRS. USHER'S OMELET— Four eg^s, yolks and whites:^
beaten separately; scant half cup milk and little salt.

OMELET. — Beat the yolks of eight eggs very light, add
sixteen tablespoonfuls milk, one saltspoonful salt. Place-
greased frying-pan on stove ; when pan is hot pour in the above..
Let it remain until it simmers, then add the whites of the eggs,,
beaten very light, stirring them in as gently as possible.
Bake in a very hot oven twenty minutes. — Mrs, Charles JBT^
Hall.

SALADS.

SALADS. — To make a perfect salad, there should be a.
miser for oil, a spendthrift for vinegar, a wise man for salt, and
a madcap to stir the ingredients and mix them up together,,
— Spanish Proverb.

BEET AND POTATO SALAD.— One quart of beets and
potatoes, one small white onion, one-half cup weak vinegars-
two teaspoonfuls oil, pepper, and salt, add parsley, cook pota-
toes with skins on, and cool before cutting up with beets. — Jf.
C. G.

CABBAGE SALAD.— Part of ahead of cabbage, cut fine,,
sprinkle with salt and pepper, and set in the oven to wilt while
the dressing is getting ready.

DRESSING.— One-half teaspoonful mustard, one table-
spoonful sugar, one-half cup vinegar, yolk of one egg, butter,,
half the size of an egg. Put on the stove until the butter is^
melted, stir in one-half cup cream. Let it simmer, not boil,,
then throw over cabbage.

SALAD DRESSING WITHOUT OIL.— Six tablespoon^
fuls melted butter, six tablespoonfuls milk, one teaspoonful
salt, one teaspoonful mustard, two teaspoonfuls sugar, one-
fourth teaspoonful black pepper, one cup vinegar, put all on
stove to boil, then pour in two well-beaten eggs. Beat five-
minutes with egg-beater. — Mrs. Oscar Griffin.

'T'HIS page IS paid for by

Dr. JAMES WILSON OASSELL,

who recommends the patrons of this book to let appetite yield
to reason.

FRENCH DRESSING.— One tablespoonful vinegar, three
tablespoonfuls oil, one saltspoonful salt, one saltspoonful pep-
per, a little scraped onion.

MAYONNAISE DRESSING.— Beat the yolk of an egg
very light with an egg-beater, then add a saltspoonful of salt,
half a teaspoonf ul mustard, and beat again. Add olive oil drop
by drop until it begins to thicken, then juice of one-half a lemon.
Keep adding oil until a gill has been absorbed. Beat until
thick and add a pinch of cayenne pepper. Place in ice-box to
stiffen. — Mrs. J. H. Griffin.

SALAD DRESSING.— The yolk of three eggs, thoroughly
beaten, one teaspoonf ul mustard, two teaspoonf uls salt, a little
cayenne pepper, two tablespoonfuls sugar, two tablespoon-
fuls melted butter, one cup cream, one-half cup hot vinegar.
Cook in double boiler until thick, add whites of eggs well beat-
en, when cool. — Minnie Choate.

SALMON SALAD, especially nice in winter time. — One
can salmon, one-half can green peas without juice, mix well ;
add more salt and pepper than is used in the Mayonnaise dress-
ing, two hard-boiled eggs, chopped fine, serve with lettuce
and the one-half can peas as garnish, pour over all the dress-
ing.

MAYONNAISE.— One uncooked yolk in cold dish, beat
well with silver fork, add two saltspoonfuls salt, one saltspoon-
ful mustard, work them together well ; add a few drops of oil,
slowly at first, then few drops of lemon juice, alternating oil
and lemon juice until it has absorbed a gill of oil ; finish by add-
ing a pinch of cayenne pepper. — Mrs. Bobbins.

POTATO SALAD.— Cut while hot as many boiled pota-
toes as are required, and pour on them slowly a cup of very
hot broth made from Liebig's beef; drain oflf what they will not
absorb, and set in a cold place until needed; then garnish with
lettuce leaves and mix thoroughly with the potatoes the follow-
ing dressing:

Who Fills

Your Prescriptions O
And Family Recipes •

We make a Specialty of this Department.

We are not simply " Dealers in Drugs," but we arc all

Registered Pharmacists.

FOUR LICENSED PHARMACISTS AT HARTS DRUG STORE.

All Prescriptions called off, and rechecked by two of them.
At our Soda Fountain, Ice Cream, with Natural Fruit Flavors,
will be the^ Leading Feature.

TAQ A HAPT drugs and stationery,

Undi Ai Oilll 1 J 148 KAIK 8TBKST, SUTO BUTG.

T F YOU want a cup of delicious Cocoa, of superior flavor, try

Hurlburt's Pure Soluble Cocoa.

i lb. cans, 40 cents ; by mail, 52 cents.

Note-Book of 40 pages of useful information on Homoeo-
pathic Medicines sent gratis by

C. T. HURLBURT & CO., 3 East 19th St., N. Y.

J. R. DECATUR. CHAS. T. KNAPP.

DECATUR & KNAPP,

DEALERS IN

-^FINE FOOTWBAR,^

170 Main Street, Sing Sing, N. Y.

CUSTOM WORK AND REPAIRING.

Cream Dressing without Oil. — One egg, one tablespoonf ul
made mustard, three tablespoons vinegar, one-half tablespoon
of butter, four tablespoons finely chopped onion (green ones),
tops and all preferred, one teaspoon salt, one-half teaspoon
celery seed, one large cup cream. Beat e^gg very light ; add
all ingredients but cream ; place on stove in boiling water, and
stir constantly until quite thick, then add the cream slowly and
when thick as heavy cream move from fire to cool. — May A.
Stoutenburgh.

POTATO SALAD.— Boil six potatoes, when perfectly
cold cut in small pieces; chop four small onions, mix with pota-
toes. Six lettuce leaves cut in long strips put with potatoes
and onions.

Dressing. — Yolks of two eggs, saltspoon of salt, pinch of
white pepper, then drop the best sweet oil into the yolks, stir-
ring all the time until thick, then add one t^iblespoonful of vin-
egar. Before putting this on the salad, pour one tablespoonful
of sweet oil on the potatoes, onions, and lettuce ; then mix the
dressing with all. — Mrs. Wheeler.

POTATO SALAD.— Twelve potatoes boiled, one-half
teaspoonful mustard, one-half teaspoonful sugar, one-half tea-
spoonful salt, one teaspoonful butter, two eggs, beat well; two
tablespoonfuls condensed milk, mix with two of water to make
equal parts of milk and water, one-half cup vinegar, mix all to-
gether, beat slowly, not boil; take off stove, stir until cold, if
condensed milk is used no sugar is required, sweet milk can be
used, an onion can be used. Dress with parsley and lettuce. —
Mrs. Sylvester See.

CHICKEN SALAD.— The white meat of a cold boiled or
roasted chicken, three-quarters the same bulk of chopped
celery, two hard-boiled eggs, one raw egg, well beaten, one
teaspoonful salt, one teaspoonful pepper, one teaspoonful made
mustard, three teaspoonfuls salad oil, two teaspoonfuls white
sugar, one-half teacupful vinegar. Mince the meat well, re-
moving every scrap of fat gristle and skin ; cut the celery into

■:btablisbbd tan,

i3.i.[Li®iiEia&e®.,

£V£BT ARTICLE

B7«0JRiTSr.,l,r.

bitSy half an inch long, or less, mix them and set aside in a cool
place while you prepare the dressing. Rub the yolks of the
eggs to a fine powder, add the salt, pepper, and sugar, then
the oil, grinding hard, and putting in but a few drops at a
time. The mustard comes next, and let all stand together while
you whip the raw egg to a froth. Beat this into the dressing,
and pour in the vinegar, spoonful by spoonful, whipping the
dressing well as you do it. Sprinkle a little dry salt over the
meat and celery ; toss it up lightly with a silver fork ; pour the
dressing over, tossing and mixing until the bottom of the mass
is as well saturated as the top ; turn into the salad-bowl and
garnish with white of eggs (boiled) cut into rings or flowers,
and sprigs of bleached celery tops. Turkey makes even better
salad than chicken. — Mrs. John W. Palmer.

SAUCES.

DRAWN BUTTER SAUCE.— Three ounces butter, one
ounce flour, one-half pint water, salt and pepper to taste.
Chopped eggs, capers, anchovy, shrimps, parslej^ make a
variety of sauces for meats.

MUSHROOM SAUCE.— Separate the bottom part from
the stalk, then peel them with a sharp knife, cutting off merely
the skin Put them into a stewpan with a tablespoonful lemon
juice, and two tablespoonfuls water. Toss them well to im-
pregnate them with the liquid. Object of lemon juice, to keep
them white. Then put them on a brisk fire in boiling water
with some butter added. Boil until tender.

LEMON SAUCE. — Cream, one cup powdered sugar, one-
half cup butter, add one egg well beaten, three tablespoonfuls
boiling water, grated rind and juice of one lemon ; beat all well
together, boil in double boiler fifteen to twenty minutes; do not
stir after putting in boiler. — I. H. Miller.

npHIS page IS given by

ALFRED ROMER,

who kindly leaves it blank for purchasers to use for any new
receipts tkey may procure.

HARD SAUCE. — One cup sugar, powdered, one-half cup
butter, beat them together to a cream, add vanilla or lemon ac-
cording to taste.

HOT SAUCE. — One cup sugar, one-half cup butter, one
egg, juice of one lemon. Beat all together, set on tea-kettle to
steam.

CARAMEL SAUCE. — One cup of granulated sugar, one
cup of water. Put the sugar into an iron saucepan, stir with a
wooden spoon over a quick fire until the sugar melts and turns
an amber color, then add the water ; let boil two minutes and
turn out to cool.

MINT SAUCE.— Four tablespoonfuls chopped mint, two
tablespoonfuls sugar, one-quarter pint vinegar, an hour before
dinner put into the sauce-boat, so that the vinegar is impreg-
nated with the mint.

PUDDINGS.

PRUNE PUDDING.— Take one pound tart prunes, pit be-
fore cooking, stew rather soft in water to cover, sweeten and
cool. Beat whites of two eggs very light, add a little sugar,
spread on cop of prunes and brown in oven ; when ready to
serve, whip scant pint of cream and pour over. — Mrs. J. H.
Oriffin.

CREAM TAPIOCA PUDDING.— Soak three tablespoon-
fuls of tapioca in water three hours, then stir into one quart
boiling milk. Let it boil ten minutes, then add yolks of four
eggs, beaten with one cup sugar and two tablespoonfuls cocoa-
nut, boil five minutes more, then into the pudding dish beat the
whites of the eggs with three tablespoonfuls sugar and pour
over the top; put in the oven and brown. — Mrs, Oscar Griffin,

CRACKER PUDDING.— Five soda crackers rolled fine,
one quart milk warmed just to the boiling point. Pour over

Central M of Westcbester County

W^HITE PL,AINS, N. Y.

Established 1867. Capital and Surplus, $160,000.

Special facilities are afforded cus-
tomers of this institution along the Har-
lem Railroad for sending their deposits by
express without expense. The Bank has
a yearly contract with the American Ex-
press Company^ and customers find it a
great convenience to send deposits in this
way. Accounts of merchants and indi-
viduals respectfully solicited.

WM. H. ALBRO, President.
CHAS. HORTON, Vice-President.
HOWARD E. FOSTER, Cashier.

the crackers three eggs well beaten and mixed together, after
it is a little cool^ salt. Sauce of butter and sugar. Grease the
dish.

INDIAN PUDDING (Simple).— Three dessert spoonfuls
common meat, three pints scalded milk in which the meat has
been thoroughly mixed, one cup molasses (never sugar), salt
and ginger to taste. Bake for an hour or more. Should be like
a curd with whey.

HUCKLEBERRY PUDDING.— Wash and drain three
pints berries, mix in one quart flour, stir a teaspoonful soda in
one pint molasses until it foams, add to the berries and flour.
Bake in cake tins, serve with sauce. — Miss Mulford.

LEMON JELLY PUDDING.— One-half box gelatine dis-
solved in a little cold milk one-half hour, yolks of four eggs, and
one cup sugar, beaten well, grated rind of one lemon and juice
of two added to the eggs and sugar. Boil one pint of milk, pour
over gelatine, and, when cool, add the other mixture, stirring
as little as possible, heart the whites of eggs to froth, and add
one cup of sugar, then spread over the top and bake a few min-
utes. Better eaten the next day. — Mrs, Charles Bard.

ORANGE PUDDING.— Pare six sweet oranges, cut in
small pieces, sweeten with powdered sugar, put in pudding
dish. Boil one pint of miik, add while boiling the yolks of three
eggs, one tablespoonful of corn starch, which has been dis-
solved in a little cold milk, stir this until it thickens like cus-
tard, then pour over the oranges when cool. Beat the whites
of eggs to a froth, add a tablespoonful powdered sugar, and put
over custard. Set in the oven and brown. — E. H. Sutton.

COTTAGE PUDDING.— Bake a common cake in a flat-
bottom pudding-dish, when ready for use, cut in six or eight
pieces, split and spread with butter and return them to the
dish, make a custard with four eggs to a quart of milk, flavor
and sweeten to the taste. Pour over the cake and bake one-
half hour, the cake will swell and fill the custard. — Margaret
Bosell.

T^ANIEL P. HAYS donates this page, quoting from Seneca;
" That it is the bounty of nature that we live, but of
philosophy that we live well."

COCOANUT PUDDING.— One pint fine bread crumbs,
without crust, one quart milk, two-third cup sugar, four eggs,
yolks only, one-half tablespoonful butter, one cup dessicated
cocoanut (not the shredded). Soak the cocoanut in the boiling
milk for half an hour, then add to the other ingredients. The
yolks should be beaten very light and the sugar beaten with
them. Bake. Make a meringue of the whites, whipping them
very stiflf, and adding the sugar a little at a time so they wDl
keep light. When the pudding is done, remove from oven and
drop the meringue a spoonful at a time upon the top, leaving
the fantastic shape it takes. Spread thickly with dry cocoanut
and brown lightly. — May A. Stoutenburgh.

GRAHAM PUDDING.— Four cups Graham flour, one and
one-half cups molasses, two -third cup sweet milk, one tea-
spoonful soda, one j^easpoonful cinnamon, one-half teaspoonful
cloves, one cup raisins. Steam one and one-half hours, or if
preferred, bake in a slow oven.

Sauce. — Three-quarter pint water, three tablespoonfuls
sugar, onfi tablespoonful butter, one teaspoonful flour. Stir
butter and sugar to a cream, add to the boiling water, then add
the flour stirred into a little cold water. Boil for a few minutes,
remove from flre and flavor with vanjlla. — Miss Stoutenburgh.

STEAMED APPLE PUDDING.— One egg well beaten,
one cup sugar, one cup milk, two cups flour, two teaspoonfuls
baking-powder, a pinch of salt. Quarter the apples, put them
into a baking-dish, then pour the mixture over them. Steam
one hour. Serve hot with sauce. — Mrs. Hoyt.

APPLE PUDDING.— One and one-half teaspoonful pow-
der sifted through one pint flour, salt ; one-half tablespoonful
lard, scant tea cup milk. Pare and quarter four or flve apples
and put in pan with a little water and sugar, place crust over,
cover tight and steam fifteen minutes; serve with liquid sauce.
—M. 0. G.

BREAD PUDDING.— One generous pint of milk, one
pint bread crumbs, two eggs, small cup sugar, heaping tea-

Published Every Thursday at PleasanivilUy N. Y,

-»■«-

W. H. MOORE, Editor and Proprietor.

-•-•-

ONE DOLLAR PER YEAR, IN ADVANCE.

■♦-•-

A Clean Family Newspaper. Breezy, Newsy, and Enter-
taining.

Rev. Dr. Talmage's Sermon and Sunday-School Lesson every
week.

-*-*-

SAMPLE COPIES MAILED FREE.

Few Persons are Aware of the Fact

that the condition of their health
depends very much on the con-
dition of their sight ; that nervous
headaches, neuralgia of the head,
disorganized stomach, dizziness,
and a feeling of exhaustion after
reading, sewing, or looking intently at objects, either near or far, are most
always caused by defective eyesight.

Our Ocalfst Opticians, J. and W. Moses, have made this a
life-long study, and will give your eyes a thorough scientific test, thereby
determining their condition, and then, if necessary, furnish you with glasses
to relieve these troubles, giving you perfect vision and comfort.

THE AXIS OUT PEBBLE CO.,

327 Fulton Street,

Opposite Pierrepont Street, BROOKLYN, N. Y

Rear Entrance, 30s 'W^asfalniirtoii Street, nearly

oppoalte Poat-Offlce.

spoonful butter, little grated nutmeg ; mix till soft, and steam
three quarters of an hour. To be eaten with hard sauce. —

THE QUEEN OF PUDDINGS.— One pint of fine bread
crumbs to one quart of milk, cup of sugar, the yolks of four
eggs beaten, the grated rind of one lemon, a piece of butter
size of an egg. Bake until done, but not watery. Whip the
whites of the eggs stiff and put in a cup of sugar, in which
has been stirred the juice of the lemon. Spread over the pud-
ding a layer of jelly or any sweet meats you may prefer. Pour
the whites of the eggs over this. Replace in oven, brown
slightly. To be eaten cold with cream or milk. — Jlfr^. Stephen
Smith.

PUFF PUDDING.— Yolks of six well-beaten eggs, six-
teen tablespoonf uls of flour, one quart milk, one saltspoonful
salt. Mix flour and eggs carefully together to avoid lumps,
add salt, milk, and the whites of eggs beaten to a stifl' froth,
pour into a well-greased pudding-dish, bake in a hot oven half
an hour, serve with strawberry sauce.

Sauce. — Stir butter and powdered sugar to a light cream,
and add one cupful of partly crushed strawberries. — Mrs.
Charles H. Hall.

ENGLISH PLUM PUDDING.- Two pounds of raisins,
seeded, two pounds currants, one-half pound sliced citron, two
pounds bread crumbs (break up bread in pieces and put in the
oven to brown), two pounds of chopped suet, juice and grated
rind of three lemons, six eggs well beaten, two pounds brown
sugar, one teaspoonful cinnamon, one-half teaspoonful each of
cloves, mace, and half a grated nutmeg, two teaspoonfuls of
salt. Mix all together, and add milk or brandy enough to
make it stick together, but not wet. Fill moulds and cover
with cloths and tie down tightly ; boil eight hours. Will keep
all winter, and when wanted for use, boil in a kettle of water
one hour. — Mrs. 0. M. Lane.

ENGLISH PLUM PUDDING No. 2.-0ne pound suet, one
pound sugar, two and one-half pounds flour, two pounds raisins

ESTABLISHED 1841.

GeorgeW.Yerks&Co.,

ALBANY, N. Y.

. . . IMPORTERS AND JOBBERS OF , . .

Fancy Groceries

HERMETICALLY'SEALED GOODS.

FARINACEOUS and FOOD PRODUCTS^

OF ALL KINDS, SUITED TO

EPICUREAN TASTES.

We Cater to the Trade Only^ No Goods at Retail.

seeded and chopped, two pounds currants, one -half pint
citron shredded fine, one pound bread crumbs, one pint
molasses, one cup brandy, twelve eggs, nutmeg, cinnamon,
and cloves. Mix all the dry things together, then add the eggs,,
molasses and brandy. If this is too thick to stir, add water
until it will stir quit« easily. Pour into a mould and boil all
day the day before it is wanted, then put on the next day and
boil until needed. The longer it is boiled the darker and richer
it becomes. It may be boiled in two moulds if preferred, or
only half the quantity used. Before serving pour alcohol over
it and set it on fire. Serve with wine sauce. — Mrs. George B.
Wray, Yonkers, N. Y.

MOUNTAIN DEW PUDDING.— One pint milk, yolks of
two eggs, two tablespoonfuls of cocoanut, half a cup rolled
crackers, one teaspoonful lemon or vanilla extract. Bake half
an hour or until done, then beat the whites of two eggs with
one cup of sugar and spread over the top and brown in the
oven. — Mrs. J. C. H,

PIES.

PIE CRUST. — Three and one-half cups flour, one cup
lard, one teaspoonful salt, one-half cup ice water; butter after
rolling out.

PUMPKIN PIE (the Minister's Favorite).— Prepare the
pumpkin by cutting into very small pieces. Place in the
saucepan with a little hot water and cook rapidly for about
one hour. Turn off any water which may not have cooked out
and strain pumpkin through a sieve. For two pies take of
this pumpkin one cupful ; stir into it two-thirds cup of sugar,
one-third teaspoonful cinnamon, one-third teaspoonful ginger,
one-third ^aspoonful nutmeg; add milk enough to make a
thin custard, and three well-beaten eggs. — Mary Gilbert Wray.

CRANBERRY PIE.— Line a dish with plain paste, then
fill it with uncooked cranberries ; add a half cup of molasses.

"rj'NOUGH is as good as a feast."

H. W. BELL

donates this blank page for further receipts, if you can im-
prove upon those already printed.

and four tablespoonfuls of sugar ; cover with an upper crust,
and bake in a quick oven for thirty minutes.

LEMON PIE. — Prepare and bake a rich crust for one pie.
Mix and bring to a boil two cups sugar^ two cups water and
the juice and rind of two or three large lemons ; then add four
tablespoonfuls flour moistened with water, the yolks of four
eggs ; stir till thick, then remove from fire and let cool, pour
on crust and frost with the whites of eggs beaten stiff, one
tablespoonful powdered sugar, flavor with lemon, set in oven
and brown lightly ; if one likes cocoanut, grate thickly over
top before sending to table. — K IT, S.

LEMON PIE No. 2. — Juice and grated rind of one lemon,
one teacupful sugar, two eggs, one teaspoonful butter, one tea-
spoonful cornstarch, one cupful sweet milk. Beat the lemon,
sugar, and eggs together for ten minutes. Rub the butter
and cornstarch ; mix thoroughly with the other ingredients ;
add the milk, water can be used if milk is not convenient ; stir
until well mixqd, pour into a deep pie-pan lined with paste and
cover with a top crust ; wet the edges of the paste and press
tightly together. Bake quickly. — Eachel A. Guion.

MOCK MINCE PIES. — One cup chopped raisins, one
chopped lemon, one cup molasses, one teaspoonful each of
cloves, cinnamon and nutmeg; three cups water and three
crackers rolled fine ; boil together. — C. J. B.

MINCE MEAT. — Eight pounds meat, two pounds suet,
four pounds raisins, four pounds currants, four pounds light
brown sugar, one pound citron, one-half pound candied orange
peel, one cup molasses, one quart brandy, one quart sherry,
and a little cider. To each bowl chopped meat use two chopped
apples. — Mrs, B. C. Maclntyre,

RIPE CURRANT PIE.—One large cup of currants, one
cup sugar, one egg. Mix all together. This makes filling
enough for one medium-sized pie. Nice. Try it;

SQUASH PIE. — One pint boiled dry squash, one cupful
brown sugar, three eggs, two tablespoonfuls molasses, one

HUFF'S HOTEL.

Pleasantville Station,

JOSEPH H. HUFF, Proprietor,

NEmr YORK.

HOnZT TO LOAN OV
SEAL ESTATE.

ESTABLISHED
1886.

INSUBAHCE OX ALL
EDTDS OF PBOPESTT.

o .
P
H
H

g I

<=> «a
H

CHAS. C. SMITH,

Office, RAILROAD AVENUE,

, - »

titf S
H O

LIFE IVSUBANGE ON
aU the LATEST PLANS.

Benowftli Carefallj
Looked After.

Loitei Promptly and
Satiifketoriiy A^juited.

Puritan Hotel,

3 DELANCEY STREET, - - - NEW YORK.

Booms 50 and 35 CerUs per Night, $8.00
and $2.25 per Week.

This hotel is newly and elegantly furnished and is supplied with all
the modern improvements. For gentlemen only. Open aU night.

TIMBERMAN & TURNER, Proprietors.

tablespoon! ul melted butter, one tablespoonful ginger, one tea-
spoonful cinnamon, a pinch of salt, and one pint of milk. This
makes two pies or one large deep one.

DAMSON PLUM PIE.— Stew the damsons whole, in
water only sufficient to prevent their burning ; when tender,
and while hot, sweeten them .with sugar and let them stand
until they become cold, then pour them into pie-dishes lined
with paste, dredge flour upon them, cover them with the same
paste, wet and pinch together the edges of the paste, cut a slit
in the centre of the cover through which the vapor may escape,
and bake twenty minutes.

PAQININI TARTLETS. — Line patty-pans with puff
paste, and bake them fifteen minutes in a quck oven ; when
done take them out, put a half teaspoonf ul of orange marma-
lade on each patty, cover with a meringue, and put back in
the oven a few minutes to brown.

GREEN GOOSEBERRY TART.— Remove the ends of
the gooseberries, put into a porcelain kettle with enough
water to prevent burning, and stew slowly until they break.
Take them off, sweeten well, and set aside to cool ; when cold
pour into pastry shells, and bake with a top crust of putf
paste. Brush all over with beaten egg while hot, set back in
the oven to glaze for three minutes. Eat cold.

DESSERTS.

CARAMEL ICE-CREAM.— One cup granulated sugar,
one generous pint milk, two tablespoonfuls flour, two eggs.
Let the milk come to a boil, beat sugar, eggs, and flour to-
gether; stir into the boiling milk, let boil twenty minutes, stir-
ring often. Put a small cupful sugar in a frying-pan, and stir
over a hot fire until the sugar turns liquid and begins to
smoke ; turn into the boiling mixture, stir well and put away
to cool. When ready to freeze add one quart cream and strain

Hstabllsbed 1859.

JOHN W. YOUNG, MEMBERS OFTHE

ALBERT J. YOUNG, NEW YORK

IRVING W. YOUNG. PRODUCE EXCHANGE.

JOHN W. YOUNG & SONS,

DEALERS IN

Building Materials and Fuel.

FLOUR,
FEED.

GRAIN,
HAY,
STRAW,

GRASS SEEDS,

AND

FERTILIZERS.

WHITE PLAINS, N. Y.

the mixture into the freezer. The flavor of this cream can be
varied by browning the sugar more or less. — Mrs, Behre,

BOSTON ICE-CREAM.— Soak half box Knox's sparkling
gelatine in one cup cold milk one hour; scald two quarts cream
(if thick add one pint milk), melt two cups sugar in it, add the
gelatine ; when cool flavor with two tablespoonf uls vanilla, and
freeze. — Mrs. Carrie Foster,

LEMON WATER ICE.— Juice six lemons, two teaspoon-
fuls extract lemon, one quart water, one pound powdered
sugar, one gill sweet cream, add together and strain, freeze as
ice-cream. — E. B,

CHARLOTTE RUS8E.— Take one and a half pints cream,
whip to stiff froth, skim the froth into a dish set on ice. When
all is whipped stir in two- thirds of cup powdered sugar, one tea-
spoonful vanilla, half box gelatine which has been soaked in
enough cold water to cover for two hours ; then pour on half
cup boiling water to dissolve it. Stir all together until it be-
gins to grow stiff, then pour into moulds that have been lined
with lady fingers or sponge cake. — Mrs. Boyd.

BLANC-MANGE. — Wash sea-moss thoroughly. A small
handful of moss, boiled in one quart milk, until moss is nearly
dissolved, strain into molds, set in a cool place ; to be served
with cream, flavored and sweetened to taste. — Mrs. Bobbins,

SPANISH CREAM.— One half box gelatine, one quart
milk, yolks of three eggs, one cup sugar. Stir gelatine, eggs
and sugar in boiling milk ; flavor with vanilla ; take from the
fire, stir in the beaten whites of eggs, and turn into mold. To
be eaten w^ith whipped cream. — Mrs, Cornell.

ITALIAN CREAM. — Dissolve one- third box gelatine in
one pint milk, letting the milk come to a boil, stirring constantly
to prevent burning; turn into one pint cream which has been
beaten to a stiff froth, then turn into molds. A teaspoonful
vanilla may also be added, or omitted if a sauce of crushed fruit
be preferred. — Mrs, Bobbins.

COMPLIMENTS OF

Dr. L. W. JONES.

C. D. BERTINE.

- I

BAVARIAN CREAM WITH CHOCOLATE.— Whip
one pint cream to a stiff froth, lajnng it on a sieve. Boil an-
other pint of cream or rich milk with a vanilla bean and two
tablespoonf uls of sugar until it is well flavored ; then take it off
the fire and add half a box gelatine soaked for an hour in half
a cupful of water in a warm place near the range; when
slightly cooled stir in the yolks of four eggs well beaten, to
which has been added two sticks of chocolate soaked and
smoothed. When it has become quite cold and begins to thick-
en stir it without ceasing a few minutes until it is very smooth,
then stir in the whipped cream lightly until it is well mixed.
Put into a mold or molds and set it on ice, or in some cool place.
— Mrs. Bobbins.

TO FILL ORANGES.— One-half box gelatine, juice of
six oranges, half cup sugar and one lemon. Dissolve gelatine
in one pint cold water, cut the oranges in halves, remove pulp,
add juice to gelatine, sweeten, then add lemon juice, All the
halves and let stiffen. Serve with whipped cream on top. —
Mrs. J. II. Griffin.

COFFEE JELLY.— Nearly one-half box gelatine, one pint
strong coffee, one cup sugar, pour the coffee over the gelatine.
When dissolved stir in the sugar, add one-half pint of boiling
water, strain into molds, and serve with whipped cream.

ORANGE SOUFFLE.— One quart milk, two eggs, three-
quarters cup sugar, two tablespoonf uls cornstarch, quarter
teaspoonf ul salt Put milk and sugar to boil in double boiler;
when very hot add eggs and cornstarch beaten together with a
little cold milk, flavor with vanilla ; when cold pour the mixt-
ure over four or five oranges which have been cut in small
pieces, and sweetened with powdered sugar. — tl. H. M.

STRAWBERRY SHORTCAKE.— One pint sweet milk,
butter size of an ^^^^ one teaspoonf ul salt, two heaping teaspoon-
fuls baking-powder; roll as soft as can be handled, bake in shal-
low tin, and split open with a warm carving-knife; butter this ;
have berries previously prepared with sugar and spread over

The Art of Good Living.

How necessary it is that our modern hotels should be exponents of the

true art of living ! The St. Denis is a practical exemplification of thi$ great

principle, for here one can find not only the choicest viands the market

•affords, but also prepared and served in the most tempting and delicious

manner.

Its enlargement during the past two years by a commodious and hand-
some addition, in which no pains and expense were spared, is evidence of the
:growing popularity of this well-known house. In its appointments, decora-
tions, and modern equipments it is par excellence one of the leading hotels of
the metropolis, while the service and attendance are most admirable in every
detail and particular.

THE ST. DENIS HOTEL,

Broadway and BleTcntli Street, - NBl^ YORK.

(Opposite Grace Church.)

A. G. JOHNSON,

MERCHANT TAILOR,

150 Main Street, - - • Sing Sing, N Y.

O. "Vr. & S. C. KIPP, Jr.,

Sing Sing, N. Y.

Furniture and Upholstery.

We have Bedroom Suits at $14.00 ; Sideboards, $8.50; Piazza Roclcers at
90 cents; Baby Carriages, $4.50; Adjustable Window Screens, 35 cents;
Floor Rugs, 50 cents.

Numerous other goods at equally low prices.

each layer. This amount of crust requires one quart of berries,
— Mrs. Landon.

STRAWBERRY SHORTCAKE No. 2.— One heaping table-
spoonful butter, two of sugar, one Qgg, three teaspoonf uls bak-
ing-powder, sifted through small cup flour, one cup sweet milk ;
bake in flat tins in a quick oven ; when done split, butter, and
spread the layers with the fruit sugared ; serve with cream and
sugar. Grape, strawberry, or peach can be used. — Cleveland
Cook' Book ^ Mrs. J. H. Gtriffin.

BREAD & BREAKFAST CAKES

BREAD SIMPLY MADE.— One quart warm milk ; one
large tablespoonful lard, one tablespoonful salt, one table-
spoonful sugar, one cake of compressed yeast dissolved in a
little lukewarm water. After stirring, mix in enough sifted
flour to thicken sufficiently to make a good sponge ; let it rise
over night in warm place. Next morning knead one-half hour,
using only flour enough not to stick to board or hands ; cut in
loafs, place in greased pans, letting it rise again until it rises
to top of pan ; bake in an oven of even heat. — Mrs. Bohhins.

RUSK. — At noon mix two cups of milk, one cup of butter,
one-half cup yeast and flour to make a batter like bread sponge ;
at dusk add two cups sugar and three eggs, beaten at night,
add one-half teaspoonf ul of soda, knead it ; in the morning roll
out in cakes and when raised bake. Five minutes before they
are done wet the tops with sugar dissolved in milk.

BROWN BREAD.— One bowl of sponge, one Qup of
molasses, one-half cup wheat flour, two tablespoonfuls Indian
meal scalded, little soda in one-half cup warm water, graham
flour to stiffen. — H. J.

BOSTON BROWN BREAD.— Four cups corn meal, two
cups graham flour, one cup molasses, one quart milk, one table-
spoonful soda, two tablespoonf uls vinegar ; to be baked in a

WM. FOWLER.

TITLAR & FOWLER,

DEALERS IN

Bee( Pork, Lamli, Nulton, Hams,

LARD,
SAUSAGES,
VE6ETABLES,

PflOLTRY,
AND

GAME.

No. 154 IVIaln Street,
SING SING, N. Y.

covered dish until nearly done, then remove cover to brown
over the top. — Mrs. Landon.

GRAHAM BREAD.— Two cups graham flour, one-half
cup corn meal, one-half cup wheat flour, one-half cup brown
sugar, one tablespoonful of sweet or sour cream, sufficient sour
milk to make a batter thicker than griddle cakes; level
teaspoonful of saleratus dissolved in the milk ; stand in the
oven with open door until light, usually about two hours, then
close and bake moderatel3\

HUCKLEBERRY BREAD.— One pint sour milk, two
cups brown sugar, one teaspoonful of saleratus and salt, flour
to make it quite stiff, put in huckleberries, the more the better,
and bake in a square tin. Eat hot for breakfast or supper.
Cut in slices and spread with butter. — Mrs, J. C. Hunt.

RAISED BISCUIT.— One large cup butter, two eggs,
one tablespoonful sugar, one teaspoonful salt, one quart
milk, one compressed yeast cake. Mix at one o'clock, having
the milk warm, keep in warm place ; at four o'clock roll out
and cut in shape, put them on buttered paper; at six o'clock
they are ready to bake twenty minutes in hot oven. — Mrs,
Thos. Pierce.

SODA BISCUIT.— One quart of flour sifted with two
teaspoonfuls of soda, and five of cream of tartar; rub in a piece
of butter the size of a hickory nut, add a little salt, and milk
•enough to make a very soft dough. — Mrs, Sarah Brouwer,

FLUFF BISCUIT.— Two cups sweet milk, one-half dry
yeast cake, flour to make stiff as bread sponge ; set this sponge
over night. In the morning add one-quarter cup of sugar,
one-half cup of melted butter, one cup of milk, little salt.
Heat the milk ; add the butter and the sugar, and when it is
dissolved stir into the sponge and mix all together with as
little flour as is possible to handle well. Let stand until light,
then make out with as little flour as possible, using only
enough to keep from sticking to the board. Put in pan, let

FISH BROTHERS,

MOUNT KISCO,

NEW YORK.

Funeral Directors, Embalmers, &c.

stand half an hour, and then bake in hot oven. — May A,
Stoutenburgh.

FRENCH ROLLS— One quart boiling milk, add good
half teacupful butter, one-half teacupful sugar, salt. Put
these in milk, let it come to a boil, then cool lukewarm, dissolve
one compressed yeast cake in water, stir in flour enough to
make a stiff sponge, let rise ; then mix in a little more flour
and let rise in a loaf ; when light, roll out and cut, butter, and
fold half over ; let rise again and bake in a quick oven. — Mrs.
LeBoy Clark:

PARKER HOUSE ROLLS.— Scald one pint milk in the
morning, at night, taking two quarts of flour, make a hole in
the centre, put in a piece of lard as large as a hen's Qgg, two
tablespoonfuls sugar, a little salt, one cup of yeast, and the
scalded milk ; do not stir it. The next morning stir it up and
let it rise until noon; then take out, cut with tumbler, put a
small piece of butter on one edge and turn the other over it,
put in pans, letting it rise until half an hour before supper.
Bake quickly. — Mrs. J. C. H.

BUTTERMILK ROLLS.— Two cups buttermilk, one quart
flour, one teaspoonful R. B. powder, one-quarter teaspoonful
baking soda, a little salt ; roll out about one-half inch thick, cut-
ting with square cutter, roll half over. — Mrs. Bobbins " Mary.^^

WAFFLES. — One pound flour, three-quarter pound
sugar, four eggs, one-half pound butter, one cup milk, one and
one-half teaspoonfuls baking-powder. — Mrs. Jorden.

MUFFINS. — ^Two and one-half cupfuls flour, three heap-
ing teaspoonfuls baking-powder, one tablespoonful butter, one
teaspoonful salt, three large tablespoonfuls sugar, one pint
milk, two eggs. Sift together flour, sugar, salt, and baking-
powder, rub in butter cold, add beaten eggs and milk, mix into
smooth batter, muffin-pans to be well greased and cold, fill two-
thirds full. Bake in hot oven. — Mrs. Charles H. Hall.

BREAKFAST MUFFINS.— One cup milk, one quarter
cup sugar, one tablespoonful melted butter, one ^ggy two cups

/^HARLES T. SUTTON generously gives this page, assur-
ing its readers that " The proof of the pudding is in the
mating.**

flour, two teaspoonfuls baking-powder, a little salt. — Mrs. D^
Haight.

GEMS. — One pint flour, one egg beaten light, one and a
quarter pint milk, salt. Put in gem-pans which have been
heated very hot in the oven. Success depends almost entirely
on the baking ; if the oven is not hot enough they will fail to-
be as light and delicate as they should be ; if too hot, they puff
up so quickly that they are hollow within. These gems are
also very nice made with Graham or Entire wheat flour, but
not so much flour is needed for the same quantity of milk as
with the wheat gems. Alwaj's have the batter thin. Bake
from twenty minutes to half an hour. — Mattie F. drowning,

WHEATEN GEMS.— Mix one teaspoonful baking-powder
and a little salt into a pint of flour, add to the beaten yolks of
two eggs one cup of sweet milk or cream, melted butter the-
size of an egg, the flour with baking-powder and salt mixed,
and the well-beaten whites of two eggs. — IL J.

WHEAT CAKES.— One pint of milk, scalded; pour,
over one cup of bread crumbs, soak ten minutes, a piece of
butter the size of a walnut, salt and pepper, one spoonful
soda, one egg, wheat chopped very fine, more or less of it, as
you have it. Mix all together and bake like griddle cakes. —
Mrs. J. C. Hunt, f

CORN BREAD.— Two large cups wheat flour, one large
cup corn meal, two tablespoonfuls melted butter, two cups
milk, one tablespoonful sugar, two eggs, three teaspoonfuls-
baking-powder and a little salt. Mix flour, corn meal, sugar,
salt, and baking-powder together dry, then add the eggs, well
beaten, with the milk and butter. If sweet cream is used do
not use butter.— i/r5. H, B. White,

CORN BREAD No. 2.— Two cups Indian meal, one cup
flour, two cups milk, one tablespoonful lard, two tablespoonfuls-
white sugar, one teaspoonful salt, three eggs, two teaspoonfuls
baking-powder.Jl^Melt the lard. Beat j-olks separately. — J, M^

PHILLIPS' DIGESTIBLE COCOA.

Unequalled for Delicacy of Aroma and Nutritious Properties. Easily
Digested. A cocoa retaining: all tlie nutritious and
fat-producing properties^ yet not distressing to
the most delicate. The only Cocoa with rich Chocolate
Flavor. Different from all other Cocoas, i lb. and 5 lb. tins.

THE CHAS. H. PHILLIPS CHEMICAL CO., 77 Pine St., New York.

$5.00 PER GAL. SENT FREE OF CHARGE.

Guaranteed a 50 per cent. Emulsion of Oil of
Standard Purity, and flavored with wintergreen,
almond, or wild cherry, as preferred.

G. B. WRAY, Pharmacist,

VONKERS, - - NEW YORK.

Endorsed by E. J. STOUTENBURQH.

WM. MOSS,

I5©©TS and SH©£S^

Beekman Ave., near Washington St.,

NORTH XARRVTOl^l^, N. Y»

FINE CUSTOM WORK. REPAIRING NEATLY DONE.

JOHNNY CAKE. — One cupful meal, one cupful flour, one
and a half tablespoonful butter, three teaspoonsful baking-
powder, one egg, three tablespoonfuls sugar, sweet milk
enough to make like soft ginger bread. — Mrs. E. P. Swift.

GREEN CORN GRIDDLE CAKES.— One quart grated
corn, one quart buttermilk, one and a half pint flour, one pint
fine bread crumbs, two teaspoonf uls soda, one tablespoonful
butter (melted), two tablespoonfuls sugar, three eggs, salt and
pepper. Corn that is a little too old for table use is just right
for grating. Sweet milk may be substituted for buttermilk and
baking-powder used.— ifaj/ A. Stoutenburgh.

CAKES.

TABLE OF WEIGHTS AND MEASURES.

Two cups of sifted flour one pound.

One pint '' " '' ''

One pint of closely packed butter " *'

Two tablespoonfuls of liquid one ounce.

One )vineglassf ul two ounces.

Two cupfuls one pint.

Butter the size of an egg about two ounces.

SPONGE CAKE.— Three eggs, one and one-half cupfuls
flour, one and one-half cupfuls sugar, one and one-half
teaspoonf uls baking powder, two teaspoonf uls lemon or vanilla
extract, one-half cupful boiling water. Beat the whites and
yolks of the eggs separately until light, then place them
together and beat again. Sift in the sugar a little at a
time, add the flavoring and the flour with the Royal baking
powder stirred into it. Beat all well together and at the very
last stir in the hot water. — Mrs. Bailey.

SPONGE CAKE.— Beaten yolks of six eggs, two cups of
powdered sugar, six tablespoons of cold water ,Jtwo cups of
flour (sifted), one teaspoonf ul of Royal baking-powder, salt and

American Boiler Company's

CEI.SBRA.TBO

STEAM AND HOT WATER HEATERS.

No Modern Residence, Church,
or School complete without our
Apparatus.

■FLOillOA-- STIAM HEATER.

18
w STYLES.

M: ,74

SIZES.

The Heaters mkoufactured by ui are
the most exieoslvely uaed fn Ihe world.
Adapted to all clasiea ol Bulldlngi. The
true [eit of efficiency a ad economy of

Fuel It belt eatabliihed by reference to ,.„_„„■. urtTuiATm ur»T»B
actual u«n for their resnli!. Beware of ""«" hot water heatcb.
miileading repreieniailooa made by makera of so-called laieit improved Heal-
ers, without reputation.

Advice, estlmaiea of cost, and full Information, free to all inquiiers.

American ^Oi/er Company

04 CENTRE ST., HEW YOBK.

essence to suit the taste, and whites of six eggs beaten to a stiff
froth. This cake is best baked in a Turk's head, as it can then
rest on the tube until the cake falls out. — Lillian I, Willis,

HOT WATER SPONGE CAKE.— Two even cups of
sugar (one-half pint cup is best), two unsifted cups of flour, one
cup of quite warm water, one teaspoonful of salt sifted in the
flour, six eggs, flavor. Beat the whites of the eggs and set aside;
then put yolks and warm water together and beat until stiff and
foaming ; next beat the sugar into the yolks gradually, one cup
at a time, keeping them foaming all the time, then add one-half
of the flour, also one-half of the whites gradually and finall3'^ the
rest of whites and flour. Do not stir much after all is put to-
gether. Bake in ungreased tins forty minutes in a moderate
oven and let the cake steam out of the tin by inverting it. —
Mrs. Atwood,

POUND CAKE. — Three-quarter pound butter, one pound
sugar, one pound flour, eight eggs, yolks and whites beaten
separately. Bake in moderate oven. — Mrs. Usher.

ORANGE CAKE. — One and one-half cups sugar, three
eggs beaten separately, one-half cup butter, one half cup milk,
two cups flour, two small teaspoons Roj'^al baking powder,
flavor to taste makes four layers.

Filling. — Grated rind and juice of two large oranges, they
want to be fine flavor, and if very sweet, add the juice of one
small lemon, one scant cup sugar, one egg, one-half cup water,
one heaping teaspoonful butter, one heaping tablespoon flour
dissolved in a little water, stir together and boil carefully until
thick enough to spread on cake. — Mrs. E. H, Sutton,

CREAM CAKE' — One tablespoonful of butter, one cup of
sugar, two eggs, one-half cup of milk, one and one-half cups of
flour, with two teaspoonf uls of Royal baking-powder sifted in
it. This makes three layers, or it may be baked in a tube pan
as a large cake.

Cream for Filling. — One-half pint of milk, one-half cup of
sugar, one tablespoonful of flour, one Qgg, a little salt, vanilla.

GEO. WASHBURN,

DEALER IN

Fancy ^ Staple Groceries,

^ FLOUR AND FEED.^

Fresb Bleat, Crockery, Boots, Slioes, etc.

PLEASANTVILLE STATION, N. Y.

THE BKST RECEIPT
IN THE BOOK.

Oood at any season of the year.

Can be used at breakfast, dinner or

supper, and does not cost much.

Our Clothing and FurDishings.

TOWNSEND YOUNG'S SON,

SING SING. TARRYTOWN.

Mix flour and sugar, beat eggs and stir into them, add it to the
heated milk, let boil, then cool and spread the cakes with it. —
Mrs. B. W. G.

WHITE CAKE.— Whites of six eggs, three-quarter cup
butter, one and one-quarter cups powdered sugar, two cups
flour, juice of one-half lemon, one teaspoonful Royal baking-
powder. Beat, butter to light cream, add flour mixed thor-
oughly with baking-powder, stirring in gradually, until smooth
paste ; eggs beaten to stiff froth, mix with powdered sugar ;
eggs and sugar gradually stir into the flour and butter, add the
lemon juice, stirring until all is smooth; the heat of oven moder-
ate at flrst. Frosting must be put on when cake is warm.

ANGEL CAKE. — Whites of nine large or ten small eggs,
one and one-quarter cups sifted granulated sugar, one cup
sifted flour, one-half teaspoonful cream-tartar, one pinch salt
added to eggs before beating. After sifting flour four or five
times in a sieve, set aside one cup, then sift and measure sugar,
beat white of eggs about half, add cream of tartar and beat
until very stiff ; stir in sugar, then flour very lightly. Bake in
moderate oven. — Mrs. J. H. Griffin.

TUTTI-FRUTTI CAKE.— One-half cup butter, two cups
sugar, yolks of four eggs, cup sweet milk. When well beaten
add whites of two eggs, three teaspoonfuls of Royal baking-
powder sifted with the flour. Bake in jelly cake tins.

Filling. — Whites of two eggs beaten stiff, sugar to make
a soft icing, one-half cup raisins chopped fine, two tablespoons
currants, two tablespoons orange marmalade. — Mrs. Cornell.

HABRISON CAKE. — Four cups flour, one cup sugar,
two cups molasses, one cup strong tea, cool; one-half cup
butter, four eggs, two teaspoonfuls baking soda, one table-
sponful cinnamon, one tablespoonful cloves, one pound cur-
rants, one-half pound citron. — Mrs. Geo. B. Bobbins.

FRUIT CAKE. — One pound sugar, one-half pound butter,
five eggs, one pound fiour, one pound raisins, one pound cur-
rants ; add one-half pound more if desired of raisins and cur-

71
JOHN HOAG* donates this page for extra receipts.

rants and one pound of citron. One teacup cream, one nutmeg,
little cloves, little soda. Bake about three and one-half hours.
Citron to be sliced very thin and put in cake as in layer cake.
— Mrs. Rowell.

EGGLESS FRUIT CAKE —One cup sugar, one-half cup
butter, two cups flour, one cup chopped raisins, one teaspoon-
ful soda, one of cloves, one of cinnamon, little nutmeg.

KOLL JELLY CAKE.— Three eggs, the yolks beaten
with one cup of sugar, two tablespoonfuls sweet milk ; beat
the whites to a froth, then thoroughly with the yolks and
sugar ; mix one heaping teaspoonf ul baking-powder with one
cup flour, add to the other ingredients, flavor with lemon, and
bake in flat pan in a moderately hot oven ; while hot lay on a
cloth wet with cold water, spread with jelly and roll quickly,
sprinkle with powdered sugar. — Cleveland Cook- Book.

CHOCOLATE CAKE.— One cup sugar, three eggs, one
cup flour, one-half teaspoonful soda, one teaspoonful cream of
tartar ; stir together as quickly as possible and bake ; when
cold split once

Filling. — One-half pint of milk, one-half cup grated choco-
late boiled together; add to it one Qgg, one cup sugar, one
tablespoonful flour, one teaspoonful vanilla. Boil a long time
to thicken before flavDring. — Mrs, Chas. Bard.

SOUR MILK CAKE.— Butter size of an egg, one cup
sugar, one cup sour milk, three-fourths teas^onful soda, two
scant cups flour, one cup raisins, spices to taste.

CARAMEL CAKE. — One cup sugar, quarter cup butter,
half cup grated chocolate, half cup milk, one heaping cup flour,
one teaspoonful baking-powder, two eggs. Stir chocoJate in
before putting in the milk.

Frosting. — One and a half cups powdered sugar, half cup
milk, butter size of an egg. Boil ten minutes and stir until
cold. Flavor with vanilla. — Mrs. Greig.

LEMON CAKE. — One cup sugar, one-half cupful of butter.

Whoe'er thou art, O reader know.
That Washburne is the Druggist, Oh !

And there in Sing Sing, you can get
Stationery also.

S. OLIN WASHBURNE,

Cor. Main and Spring Streets,

SING SING, N. Y.

ALEXANDER McCONNELL,

KLORIST,

Corner 45TH Street, P9BW YORK.

K. B. SHERWOOD,

DENTI5T, ^

Oor. High.land -A.ve. and Church. St.,

SING SING, N. Y.

two cupfuls of flour, one-half cupful of sweet milk, three eggs,
two teaspoonf uls baking-powder.

Filling. — The juice and grated rind of one lemon, one cup
v^ of water, one cup of sugar, one egg, one tablespoonful of flour.
Cook slowly until thickened into jelly. — Swift

BUTTERMILK CAKE.— One and a half cups of brown
sugar, half cup of butter, one egg, and a scant pint of flour,
one teaspoonful of soda spice, a cup of raisins, one cup of but-
termilk. — Choate.

COCOANUT LAYER CAKE.— One tablespoonful butter,
one cup sugar, two eggs, half cup imilk, one and a half cups
flour, two teaspoonfuls baking-powder sifted with the flour.
This makes three layers.

Filling. — Take one- half grated cocoanut and add the whites
of three eggs beaten to a froth, and one cup of powdered sugar.
Lay this between the layers. Mix the other half of cocoanut
with four tablespoonfuls of powdered sugar, and strew thickly
on top of cake. — Mrs. Atwood.

WALNUT CAKE.— One cup sugar, half cup milk, scant
half cup butter, three eggs — reserving white of one for filling —
one and three-quarter cups flour, one and a half teaspoonfuls
Royal baking-powder.

Filling. — One cup sour cream, one cup chopped walnut
meats, white of one egg, beaten thick, half cup powdered sug-
ar. Beat all together, put in double boiler and cook until thick
enough to spread. Cool before spreading on cake. Bake in
two layers, filling between, and frost the top. — Mrs. Manville.

HICKORY NUT CAKE.— One and a half cups sugar, half
cup butter, whites of four eggs, two teaspoonsful Royal bak-
ing-powder, two cups flour, one large cup meats broken in small
pieces, flavor to taste. — Mrs. Sutton.

SOFT FROSTING.— One cup sugar with just enough cold
water to dissolve, beat well, flavor.

BOILED FROSTING.— Boil one-half cup water, one cup
sugar until it strings, take off stove, have white of one egg

CARPETS

Great Clearingf Sale.

Broken lots, single pieces and
patterns of every description,
comprising Wiltons, Axmin-
sters. Velvets, Body and Tap-
estry Brussels, and Extra Super
Ingrains, all this season's styles,
to close out quickly.

NO LOWER PRICE5 IN THE CITY.

.'. Some we have made into .*.

RUGS

of various sizes,
suitable for
hotels, cottages
and summer resorts

At Remnant Prices.

New importation of Japanese
Rugs, special sizes, not to be
found elsewhere.

SHEPARD, KNAPP & CO.,

5ixth Avenue, 13th and 14th Streets, N. Y.

beaten, and after standing a few moments stir it in, a little at a
time. — F. G.

APPLE FROSTING.— Pare sound, firm apples which are
not too tart; care should be taken not to grate the apple until
near the time cake is needed, or it will become dark. After
the apple is spread sprinkle with powdered sugar, not too
thickly. — Mrs. Bohhins.

CREAM PUFFS.— One cup of hot water, two and one-
half tablespoons of butter, boil together and while boiling stir
in one cup of sifted flour, dry. Take from the stove and stir to
smooth paste. When cool stir in three unbeaten eggs, stir five
minutes, drop in tablespoonfuls in a buttered tin and bake
for twenty-five minutes in a quick oven. Do not let them touch
each other in the pan and do not open the oven door oftener
than is absolutely necessary.

For Cream Filling — One cup of milk, one-half of sugar, one
egg, three tablespoons of flour or two of cornstarch. Dissolve
cornstarch in a little milk, put rest of milk on stove, when hot
stir in sugar, and Qgg beaten, and cornstarch. Cook until
thick. Flavor with vanilla. When both cream and puffs are
cool open one side of puff and fill with cream. This makes
fifteen puffs. — Mrs. Meld.

CRULLERS. — Two cups sugar, one cup butter, three
€ggs beaten separately, one pint milk, one-half nutmeg, one
teaspoonf ul lemon extract, three heaping teaspoonfuls baking-
powder, mix moderately stiff. — Mrs, E. H. Sutton.

CRULLERS. — Two teacups sugar, two teacups milk, one
eggy a piece of butter size of an egg, two teaspoons soda dis-
solved in hot water, four teaspoons cream of tartar if sweet
milk is used; if sour milk is preferred omit the cream of tartar;
nutmeg if you like. — Mrs. RowelL

DOUGHNUTS.— One pint boiled milk, three pounds flour,
three-fourths pound sugar, four eggs, one-half pound lard and
butter mixed, one pint potato yeast, salt, one nutmeg; mix

»v

SHERMAN PARK.

The Host Beantifiil Home Site in the Vicinity of New York.

Accessible from Three Stations

ON HARLENI R, R.

Tivo Colleges, Xwo Public Schools
and Numerous Improvements.

RAPID TRANSIT REAL ESTATE CO,

167 Broad'way, - - NB^V VORK.

DO YOU DRINK TEA?.

If you do you ought to try ours. If we don't give you a
better TEA for the price paid than you get elsewhere, we give
your money back.

LANE BROS.,

Pleasantville Station, iKenv York.

CARPENTER & PELTON,

INSURANCE ^ RKAL ESTATE.

Leading Companies Represented. Loans Negotiated.

MOUNT KISOO, N. Y.

over night. In the morning make them out^ let them get light
again and fry. — Mrs. 0,

WALNUT MACAROONS. — Two cups nuts chopped
fine, one cup sugar, two tablespoons flour, whites of three eggs
beaten stiff. Beat eggs stiff, add sugar and flour, then meats,
and drop in buttered tins. — Mrs. F. Griffin.

COFFEE CAKES.— One pint flour, two teaspoonfuls Eoyal
baking-powder, one cup sweet milk, one-fourth cup sugar, one
eggy salt. Bake in small pans. Makes twelve small cakes ;
nice to be eaten hot for breakfast. — Mrs. Geo. Wheeler.

SOFT MOLASSES CAKE.— One-half cup each sugar and
butter, one cup molasses, one egg, one teaspoonful each ginger,
cinnamon, and cloves, two teaspoonfuls soda dissolved in one-
half cup hot water, two cups flour.

ENTIRE WHEAT COOKIES.— One cup sugar, one-half
butter, one-half sour cream or buttermilk, one egg, one tea-
spoon soda {scant). A little cinnamon. Stir all together thor-
oughly, then add enough Entire wheat flour to roll out very
thin. Bake a light brown. — Ma^ A. Stoutenburgh.

SUGAR COOKIES.— Four eggs, two cups sugar, one cup
butter, roll as soft as can be handled, bake in quick oven. —
Mrs. Landon.

CRISP COOKIES.— Two cups sugar, one and a half but-
ter, two eggs, three tablespoonfuls cream, one-half teaspoonful
soda. Add flour to make stiff enough to roll thin.

BOLIVARS. — One cup shortening, one cup sugar, two
cups molasses, one cup tepid water, one tablespoonful soda,
one teasponful salt, one teaspoonful ginger, just flour enough
to roll out, and cut thick. — Cornell.

HICKORY NUT COOKIES.— Two cups sugar, one-half
cup butter, six tablespoonfuls milk, one-half teaspoonful soda,
one teaspoonful cream of tartar, one cup chopped meats, two
eggs. Flour to thicken. — Thome.

XJENRY BARROW kindly leaves this page blank for
future memoranda.

FAIRY GINGERBREAD.— One cup butter, two cup&
sugar, one cup sweet milk, four cups flour, three-quarter tea-
spoonful soda, two teaspoonfuls ginger. Beat butter and sugar
to a cream. When very light, add ginger and milk in which
the soda has been dissolved; finally the flour. Turn dripping-
pans upside down, grease the bottom of them, and spread the
mixture very thin on them. Bake in a moderate oven until
brown. While hot cut into squares, and slip from the pan as-
thin as a wafer, and cut the moment it comes from the oven.
Keep in a tin box. — Miss Parloa.

CRISP GINGERBREAD.— Two cups butter, two cupa
molasses, one cup sugar, one teaspoonful soda dissolved in one
cup of milk, two tablespoonfuls ginger, flour to make the
dough stiff enough to roll; cut in forms with cake-cutter; bake
in moderate oven. — Mrs. H. White,

GINGER SNAPS.— Two cups molasses, one cup brown
sugar, one cup shortening, one-half cup butter, one-half cup
lard, three pints flour, mixed well with the shortening; twa
teaspoonfuls baking soda in one-quarter cup hot water, three*
quarters teaspoonful of ginger, a little cinnamon and cloves^
added. — Mrs. Elliot Lee.

PRESERVES AND JELLIES.

CURRANT JELLY. —Wash and cook currants soft;
drain and squeeze juice out; strain and measure. Let boil
just twenty minutes ; add the sugar, and when this comes ta
a boil fill glasses. Use one pound of granulated sugar to one
pint of juice. — Mrs, J, H. Oriffin,

TO PRESERVE STRAWBERRIES, BLACKBERRIES,
OR RASPBERRIES.— Take scant three-fourths pound sugar
to one pound berries. Prepare fruit and lay on platters;
sprinkle sugar over and let stand over night. Drain syrup-

J. T. LOCKWOOO,

Cabinet Furniture aon

Funeral Director,

WHITE PLAINS, N. V.

HULL &C0.,

MANUFACTU;

HARNESS m

AND

^SADDLERY.

Everything for Horse and Stable.
Largest Stock of Trunks and Bags in County.

I^" Special Attention Given to Repairing of All Kinds. "^^

Pleasant Square, SINO SINS, H. T.

A^d-n^co-i-n.-

IP Xj O I?, I S T,

James Street, cor. Edward, SING SING, N. Y.

Greenhouse, Bedding, and Miscel/aneaus Plants. Flowers and Floral

Decorations for Parties, Weddings, and Funerals

Furnished and Arranged to Order.

through colaDder and let boil twenty minutes, then put in the
berries and heat through. Put in jars the same as canned
fruit.— Mrs. Taxter.

CANNED STRAWBERRIES, RASPBERRIES OR
ANY MELLOW FRUIT —Wash fruit and fill cans even
full, make a syrup allowing one large cup of water and the
same of granulated sugar to each quart can. Boil syrup about
twenty minutes, then fill cans and seal. Have ready boiler of
boihng water ; remove from stove, set cans in on slats and
leave until water is cold. — Mrs. Landon.

PRESERVED STRAWBERRIES. — To one jfound of
berries use three-fourths of a pound of sugar in layers (no
water); place in a kettle on back of stove until the sugar is
dissolved, then let come to a boil, shaking from bottom; spread
fruit on platters and pour sj'rup over and set in the hot sun
until syrup thickens; it may take two or three days. Keep in
tumblers or bowls, like jelly. Strawberries done in this way
are delicious, retaining their color and fiavor. — Mrs. J. H.
Qriffin.

ORANGE MARMALADE.-- Weigh your Seville oranges
whole ; to every pound allow one and one-half pounds sugar
and one pint water. Cut the oranges in half and squeeze out
the juice ; chop the peel as fine as possible. Place the juice,
water and chopped peel in a porcelain kettle and let it come to
a boil, and then simmer gently until tender, which will take
from one and a half to two hours, then add the sugar and boil
about an hour longer or until it jellies. When done put in jelly
glasses or small glass jars. — May A. Stoutenburgh, from
Marian Harland.

RASPBERRY JAM.— Three-fourths pound of sugar to a
pound of berries. Rinse thejfruit and put in the preserving
kettle ; stir constantly until part of the juice is evaporated,
then add the sugar and simmer to a fine jam ; this will be
found better than putting the sugar in first. Add one pint of

REUBEN BRUNDAGE,

ESTIMATES CHEERFCTIiIiY FURNISHED.

Shops at Fleasantville and Sherman Park.

p. O. Addrdss, Pleasantville Station^ N. Y*

E. M. LYON,

CARPENTER AND BUILDER,
ITnlonvllle (Neperan P. 0.)» N* Y.

\S^ Plana and Speeiflcationa Fumiahed,

CHRISTIAN HEUSER,

Saher an& Confectioner,

UNIONVILLE, N. Y.

Wagon runa Daily through UnionviUe, Sherman Park,

PleaaantviUe, and Chappaqua,

KIPP & BULLOCK, "

Successors to KIPP & 1¥AS0BURN,

CARPENTERS AND BUILDERS.

UMIONiril^I^B AMP CHAPPAQUA.

Plans* Specifications and Estimates Furnished.

Satisfaction Guaranteed.

BAILET KIPP, Keporan, K. Y. W. W. BULLOCK, GhappAqua, K. T.

currant juice to every four pounds of raspberries. This rule
applies to blackberry, currant, and strawberry, omitting the
currant juice in strawberry. — O, H.

CANDIED FRUITS.— Boil peaches, plums, pears, apri-
cots, cherries or almost any fruit, dressed in a thick syrup
made with a teacupful of water to each pound of sugar until
tender no longer. Let them remain two days in sj^rup, then
take them out, drain them, and sprinkle sugar over each piece
separately. Dry them slowly in the sun or in an oven not too
warm.

PICKLES.

CUCUMBER PICKLES.— Put cucumbers in salt water
(that will bear an Qgg) for twenty-four hours ; then put them
in cold alum water in brass kettle (alum size of an egg), set on
stove and heat slowly until you can hardly bear hand in water ;
set back on stove. Heat in this way several times for a day
and a half, leaving them in kettle over night. Take from alum
water ; clean kettle thoroughly, put in pickles covering with
moderately strong vinegar, alum size of small egg, some red
peppers, horseradish and a little sugar. — Mrs. E. Onderdonk.

PICKLED ONIONS.— Select small silver-skmned onions.
After taking off the outside skin remove with a knife one more
skin, when each onion should look quite clear. Put them into
strong brine for three days. Bring vinegar to a boil, with one
or two blades of mace and some whole red peppers ; pour it
hot over the onions well drained from the brine.

PICKLES, PEARS OR PEACHES.— Three and one-half
pounds sugar dissolved in one and one-half pints of vinegar.
Boil pears in syrup until soft ; then take them out and boil the
syrup to a proper consistency. Tie spices in a thin bag and
boil in syrup; one-half ounce cloves, one ounce cinnamon, a
little mace.

WESTERFIELD'S

Range I Establishment

478 sixth Ave., New York.

Ranges, Furnaces,
Heatei^j and
Parlor Grates.

■• •• *. AEAO .■ .- .*

Plumbing, Gas Fitting, and
Roofing.

SMOKY CKIIHEYS CLUMED AND GUIED.

Everything Done In the Above Line with Promptness,
Neatly, and at a Low Figure.

Orders by Mall Promptly Attended To.

GSTABLIBVeO 1835-

CURBANT CATSUP.— Four pounds currants, two pounds
sugar, one pint vinegar^ one tablespoonful each of cinnamon
and allspice, one teaspoonful each of cloves and pepper ; boil
until soft and strain through a sieve. Boil down until thick or
so it will run from a bottle. — Mrs. Reed.

CHOW - CHOW. — One • half peck green tomatoes, three
large heads cabbage, one dozen onions, one-half pound white
mustard seed, one ounce celery seed^ one-half teacup ground
black pepper, one-half teacup ground cinnamon. Cut toma-
toes, onions and cabbage in small pieces, chop quite fine. Put
in one pint of salt. Let drain over night or squeeze out with
the hand as dry as possible. In the morning boil one gallon of
vinegar with two pounds of sugar and pour over the whole.
Repeat three mornings. If vinegar does not cover add another
half gallon. — Mrs. Onderdonk.

CHOW-CHOW. — One peck green tomatoes, six onions, six
green peppers. Chop all finely together and sprinkle over one-
half pint of salt. Let stand over night, then strain off the
brine and cover with vinegar and cook slowly one hour. Drain
and put in jars. Take one-half pound sugar, one tablespoonful
cinnamon, one-half tablespoonful cloves, one-half tablespoonful
allspice, one-half tablespoonful pepper, two ounces mustard
seed and five cents worth of celery seed and vinegar enough to
cover them, and when boiling hot pour over the contents of
jars and cover tight. — Margaret J. RoselL

CHILLI SAUCE. — Eighteen ripe tomatoes, six chopped
onions, three red peppers, four tablespoonfuls sugar, three
tablespoonfuls salt, two cups vinegar. Boil all one hour and
seal tight. — Miss Fierce.

GLEANINGS PICKLE.— At night slice thin green toma-
toes, sprinkle a little salt over each layer, and let stand in a
dish all. night. The next afternoon drain the water off the
tomatoes (two gallons tomatoes when drained) and put in an-
other pan. Peel four or five large cucumbers, slice them ;

HENRY MEIER,

AGENT POR

SHERMAN PARK,

WILL SELL

Choice LotSy 2^ x 100, for $150 to $200.
Payable Monthly. 10 per cent. Discount
for Cash. Titles Guaranteedy German-
American Title Guarantee Co.

Office in Park, opposite Station, and

339 East 86th Street, New York,

Can be seen evenings at Residence on Sherman Avenue.

FREE PASSES AND MAPS.

slice six green or red peppers and drop them in ; then add to
the tomatoes. Next add a large head of cabbage shredded and
chopped, six large onions chopped fine and added with a hand-
ful of grated horseradish ; two ounces whole black peppers
and two ounces whole cloves, each tied in muslin bags, stir all
together and put in the jar. A gallon of vinegar put in a
porcelain or granite kettle above the fire, when scalding hot
add a teacupful of fine white sugar, two ounces white mustard
seed, two ounces ground ginger, and two ounces ground mus-
tard. The mustard and ginger were first mixed with a little
cold vinegar. As soon as the vinegar boils pour over the mix-
ture. — Mrs. J. C. H.

BEVERAGES.

CREAM SODA. — One pound granulated sugar, white of
one eggy beaten together thoroughly; one quart* water, one
tablespoonful essence of sassafras, one ounce tartaric acid.
Keep in glass jar in cool place. Use two tablespoonfuls to one
glass of water and as much soda as you can hold on a ten-cent
piece, added just before drinking.— Jfrs. W. T. Guion,

GRAPE WINE.— Pick stems off grapes, wash in bowl, let
stand until it works, probably one night will be long enough.
Then put through colander, put weights on to press juice. * To
three quarts juice add one quart of cold water, three pounds
sugar, stir thoroughly. Put in stone jars to work ; in about
two weeks fill bottles and cork.— Mrs, Sarah Brouiver.

KOUMISS. — Dissolve one tablespoonful sugar in two table-
spoonfuls boiling water, take one quart new milk, dissolve one-
fourth of a compressed yeast cake in a little of the milk.
Shake all together thoroughly and put in beer bottles ; let
them stand uncorked in a warm place five hours. Cork and
put in a cool place twenty-four hours.— i>r. Carlton,

QOMPLIMENTS OF

L. N. HERSHFIELD.

RASPBEBBY VINEGAB.— Pour one quart vinegar over
three quarts ripe black raspberries, in a china bowl. Let it
stand twenty -four hours, then strain ; pour liquor oyer three
quarts fresh raspberries and let it infuse again for twenty-four
hours; strain again ; add one pound white sugar to one pint
juice. Boil twenty minutes^ skimming well. Bottle when
cold. When it is to be drank, add one part raspberry vinegar
to four parts ice water.

LEMON AD B.—Put loaf sugar over the peels of the lemons
to absorb the oil, add to the lemon juice sugar to taste. Two
lemons will make three glasses full of lemonade, the remainder
of the ingredients being water and plenty of ice chopped fine.

RUSSIAN TEA.— FiU tumblers with cracked ice, put into
each tumbler two lumps of sugar, two thin slices of lemon, tea
freshly made, rather strong ; when cool, fill up the glasses. It
is very refreshing on a warm day.

MISCELLANEOUS.

Two teaspoonfuls finely powdered charcoal in half a glass
of water cures sick-headache, as it destroys the acid in the
stomach.

CANDLES. — Purchase at a country store eight balls of
candle- wicking, gather from the roadside a bundle of alders,
peel the bark, and cut the sticks about thirty inches in length,
about fifty sticks; cut the wicks into strips of twenty- four
inches in length. The day before you propose to make candles
put the wicks on the candle-rods, doubled and twisted a little ;
place six inches on each rod ; procure four long poles and place
them in rows on chairs in the kitchen; heat the tallow in a large
kettle, set off the stove, and dip all the wicks in the hot tallow
two rods at a time, then return to the poles ; repeat the work
of^dipping until candles are of sufficient size. It will take all

The best baking powder made is, as
shown by analysis, the "Royal."

Com'r of Health, New - York City.

I regard the Royal Baking Powder as
the best manufactured.

Author of ^'Common Sense in ike Household."

noVAL BAKINO POWDER CO., 1

L ST., NEW-YORK.

day. When finished you will have about three hundred can-
dles, enough to last a whole year. The little bits of nearly
burned candles should be saved for the children's lights on
going to bed. This is the genuine receipt of Revolutionary times,
and was rescued from oblivion by the oldest inhabitant. — C, «/".
Benedict.

BEEF TEA.— A pound of beef, chopped fine and freed from
fat and gristle, is allowed to stand two hours in a pint of cold
water. It should then simmer on the stove for three hours, but
not be allowed to boil. Make up the loss by evaporation by the
addition of cold water ; strain and extract the beef. Season
lightly with salt.— Dr. E. P. Swift.

MUTTON BROTH. — Lean loin of mutton, one pound, exclu-
sive of bone ; water, three pints. Boil very gently till tender,
throwing in a little salt and onion, according to taste. Pour
out the broth into a basin, and, when it is cold, skim off all the
fat. It can be warmed up as wanted. — Dr, E. P, Swift.

COUGH REMEDY. — Two ounces boneset, put in one quart
of cold water, steep slowly down to one pint and strain while
hot in one cup molasses ; add one-half pint Jamaica rum, one
tablespoonf ul oil of tar ; bottle, and dose is one tablespoonful
three or four times a day. — Mrs, Yerks

For hoarseness beat the white of one ^gg very stiff, add
the juice of one lemon, sweeten to taste ; take one teaspoonful
■every half hour.

CARAMELS. — Two cups molasses, one cup sugar, one cup
milk, butter size of an egg, vanilla to flavor to taste, one-half
<5ake of chocolate. Boil until it hardens in water ; put vanilla
in just before taking it off. — Ethel See.

CRYSTAL CANDY.— Two cups sugar, one-half cup butter,
four tablespoonfuls molasses, two tablespoonfuls vinegar, two
tablespoonf uls water. Boil fifteen minutes ; pour into shallow
tins ; when cold, ready for use. — Mrs. Landon.

93
smmoTum, L^ I L-( f I L^ I f V call bills.

AiroUllOIATOBS . I V I ^ L/ V-> i IV 1 V-> vJ TZLL-TALM.

Batteries and Battery Parts Furnished.
HOne MEDICAL BATTERY, Complete, at $7.50.

ESTIMATES GIVEN UPON APPLICATION.

Address H. W. BULLOCK, Box 87, Chappaqua, N. Y.

C. C. CROLLY,

Fancy and Dry Goods ^ Drugs and

Confectionery,

LEONARD A. BALLABD. HENRY C. LEWIS.

BALLARD & LEWIS,

DEALERS IN

Foreign and Domestic Dry Goods,

RIBBONS, LACES, HOSIERY, GLOVES, ETC.,
159 main street, SING 8I]KG»

" JAMES H. ARNOLD,

Boarding and Exchange Stable.

Wholesale and Retail Dealer in

HORSE FEED OF ALL KINDS.

New Nos. 146, 148, and 150 West 29th Street (bet. 6th and 7th Aves.).

Brandt at Babylon, l«. I.

FOR SALE!

Choice Lots on Marble Avenue.

Apply WILLIAM H. ROSELL,

PLEASANTVUXE, N. Y.

HARD SOAP.— Four and one-half pounds grease, one can
Babbitt's potash, one quarter pound borax, one quart cold
water. Dissolve the fat in a pan until free from lumps, but
not boiling hot. Dissolve potash and borax in the quart of cold
water ; when this is cold, stir it into the grease ; stir slowly
until it is thick. Line a dripping-pan with a piece of wet mus-
lin, pour the soap in it ; when stiff, cut with a knife into small
pieces. The next morning lift cloth out and the soap will be
ready to use. — Mrs. S. Brouwer.

KNITTING BABY'S SACQUE.— Oast on sixty stitches for
back-knit forty-two ribs, cast on forty stitches for sleeves, knit
nineteen ribs; knit fifty-six stitches, bind off twenty-eight
stitches for neck, leaving fifty-six on the other side ; knit nine-
teen ribs, bind off, leaving thirty-two stitches for front ; knit
forty -two ribs ; put on border of a different color, knitting
twelve ribs for cuffs ; border around bottom and front, eight
ribs; take up stitches for neck, knit across once, making
holes by knitting two stitches, putting yarn twice over the
needle and taking two stitches in one ; knit eleven ribs from
holes. Use Saxony yarn.

THINGS WORTH KNOWING.

Alcohol removes grass stains if simply rubbed before put-
ting into water.

Bust can be removed by generously using kerosene oil.

Lemons will keep good for months if sliced when sound and
packed in glass jars, with a thick layer of white sugar between
slices.

Remedy for Buffalo moths: two ounces benzine, six ounces
carbolic acid, three pints turpentine. Sprinkle around under
edge of carpets.

You can loosen a rusty screw by pouring kerosene oil
over it.

The 19th Century Woman

iserted her right to
pursuit of health,
:alth and happiness,
nd knows how to
go to work to ob-
tain them. She
begins with her
health. When an
ache or a pain
warns her of over-
work ; when a
cold, sore throat
or indigestion
tells of coming
danger, instead of
waiting to be laid
ip from either work
pleasure, she at
ice applies an
-lcock's Porous
-ASTER and goes
it on with her duties,
ing that she can
saieiy rely upon the
Allcock's to take care of the trouble.

And when she asks for an Allcock's Porous
Plaster, and the druggist tries to sell her
something "just as good as Allcock's," she
goes elsewhere, for she wants only the best
and will have none but ALLCOCK'S.

ONE OF THE H. T.

-]yy|R. A. L. BABCOCK cheerfully donates this page for

further memoranda.

THE OTHER H. T.

A^R. H. C. WESTLAKE accordingly does the same.

To relieve corns or any inflammation, make poultice of
bread crumbs moistened with witch hazel.

For chapped hands, equal portions glycerine, alcohol, and
rose water.

Chloroform removes grease spots from colored clothing.

French chalk sprinkled on thickly will remove grease or
oil from furniture or carpets ; leave it on 12 hours or more, then
sweep ojff.

For removing stains from white goods: dissolve two pounds
washing soda in one gallon of water ; pour this water on one
pound of chloride of lime in a stone pot, stirring the mixture
while pouring in. When settled it is ready for use. Keep in
tightly corked bottles ; will not answer for flannels. — Mrs, (w.
W. Yerks.

VICTOR SEAMAN,

MANAGER OF ESTATES,

157 East lOSth St., ... NEW TORE.

Mesidenee, PleatmntviUe, X^ F.

Over 40 Years' Practical Experience in Handling

Real Estate.

Has for Sale Several Choice Properties, including two of the
best Corners near the Station at Pleasantville. Also Farms and
Country Homes at Unionville, Pleasantville, and Chappaqua.

Farms and Small Places, Cheap for Cash, Wanted.

Jlents Collected and Full Charge Taken of Property in

New York and Brooklyn.

TheBookletoftheS.P.S.W.

Contains hints valuable to all wearers of spectacles and
9^ ' ' J ^1 T> eye-glasseci. Write for one.

t meces" ^- ^- MEYROWITZ, Manufg Optician,

'^>P 104 Eaat SSd Street, - NEW YORK.

Livei>^, I ^ale, I aqd I Boai<iIiqg I fStable^,

Pleasantville Station,

Opposite Depot. • • NS'W VORK.

100
HERBERT GRIFFIN desires to have his name placed

here.

" Sweets to the sweet." — Shakespeare.

101

THE

rovident l^tfe

AND

Ti^ust ^Softifiani)^

OF PHILADELPHIA.

Low Death Rate.

Low Expense Rate.

Safe Investments.

Issues Life, Endowment, Term, Combined Term and
Endowmeni:, Partnership, and Joint Policies, combining
new, liberal and attractive features. Especial attention
is directed to the liberal provisions for acting as Trustee
for the proceeds of policies made payable by death.

In everything which contributes to the Security and
Cheapness of Life Insurance, the Provident stands un-
rivalled.

Write for particulars as to what we can do for you.

New York Office, 409 Broadway.

ROBERT I. MURRAY, Gen'l Agent.

102

LINDEN PARK NURSERY.

LOUIS C. PILAT, Prop.

Cor. Linden & Glen Aves., Sing Sing, N. Y.

Fruit Trees, Ornamental Trees

Grape Vines, and Shrubs.

Cut Flowers.

Bedding Plants of all Varieties. Palms and
Ferns of Every Description.

Decorations for Weddings, etc., artistically

arranged.

MAIL ORDERS PROMPTLY ATTENDED TO.

FRANKLIN HOUSE.

GEO. S. T. ALEXANDER & CO.,

Proprietor,
TARRYTOWN-ON-HUDSON.

W. T. BAILEY,

Pleasantvllle Station. N. Y.

STOVES AND STOVE FIXTURES.

STOVES REPAIRED AT SHORT NOTICE.

HameBS Making an^d ^Repairing, Oilf Lamps, Lamp Fix-

tures, Lanterns, Putty, Olass, Etc.

103

JOHN I. THORN,

PLEASANTVILLE, N. Y.,

Funeral Diiectoi

and EmMmei,

FLOWERS AND GAMP CHAIRS FURNISHED.

Undertaking Materials

CONSTANTLY ON HAND.

Horses and Carriages Furnished on Livery.

ORDERS PROMPTLY ATTENDED TO.

104

T EWIS E. HARKER.

" No life worth naming ever comes to good,
If always nourished on the self-same food."

— Oliver Wendell Holmes.

105

* (^NE act does not make a habit," nor one receipt a cook-
book; therefore

LEWIS O. OLARK

wishes the housewives to write upon this page the receipts thjey
may wish to remember.

106

EDW. MITCHBLL BBRRIBN, JOS. BAYLEY HALSEY.

BERRIEN & HALSEY,

REAL ESTATE AND INSURANCE,

88 Washington Place, • Near 0th Avenue, New York.

UPTOWN OFFICE:

1761 JvIADISON AVENUE.

Houses i:«et and Mento Collected. Money obtained on BonA
and Mortaraffe* Bntire Cbarve taken of Butatea.

GRIFFIN BROS.,

DEALEB8IN

Dry Goods and Carpets.

CARPETS MADE AND LAID AT SHORT NOTICE.

lOa BCain Street, - - Slntf^ Slnfl*, N^. TT^

NOAH T. BABNES. ELBERT O. SECOR*

BA-EISTES & SECOE.

GROCERS,

160 Jvlaln Street, Sing Sing, N. Y^

TELEPHONE CALL No. 79.

Fx-uL±-b Gb Si>eo±aiX-by-

COMPUMENTS OF

C. VANDBRBILT.

Xai?rvto"wii, - - INT. Y.

107

JOHN E. BARLOW,

DBALBR IN

Hardware, Stoves, Ranges, House FnrnisliiDg Goods, Etc.

ROOFING DONE AT SHORT NOTICE.

Special Attention given to the Introduction of Water
from the Sing Sing Water Works,

iSi MAIN STREET, . . SING SING, N. Y.

C. H. STEVENS,

LIVERY, BOARDING & SALE STABLES.

No. 16 Spring Street, Sing Sing, N. T.

Agent far CdumbuH Buggy Company and MUburn
Team and Light Moad Wagons and Harness.

Carriages for Funerals, Weddings, Balls, Etc., at any hour.
All calls between 9 and 10.30 P.M., $1; after, S2.

Sunday Calls, $1 to $2.

WASHBURNE & TODD,

DEALERS IN

LUMBER AND COAL.

ALL KINDS OF MILL WORK DONE PROMPTLY.

SING SING, N. Y.

108

MACKEOWN'S

EYESIGHT TESTING ROOMS
FOR SPECTACLES,

24 East 42cl St., New York.

An Article of Permanency Must Have Merit for its Foyndation.

ESTABLISHED 1863.

BELDINQ BROS & CO.,

The Largest Manufacturers IN THE WORLD of

Sewing Silk and MacliiDe Twist.

ALSO MANUFACTURBRS OF

BELDING'S Superior Silk Hosiery (in black and all the popu-
lar shades, both in regular and Opera lengths).

BELDING'S •'Phoenician Dye'' Wash Silks, in Twist,
Etching, Rope, Kilo, and Royal Floss.

BELDING'S Crochet and Knitting Silks.

ALL FULL WEIGHT AND FAST COLOR.

IF YOU WOULD HAVE THE BEST, USE BELDINQ'S SILKS.

455 and 457 Broadway, New York.

5. WOOD CORMELL.

pleasantvUle Station, 1R. 1^.

AGENT FOR

Also Defllere in

THE MOST RENOWNED.
NONS BETTBB C AIT BE MADE.

AotuBl CoBi leee than $1. 25 per Gallon.
Siiteen yei'S sale in nearly every City, Town

FOR SALE AT OUR AGENCY.

PleaBant:Vllle Siailoq,

lOJ

Lake Pleasant Ice and Cider Go.

HOTELS, RESTAURANTS
AND FAMILIES SUPPLIED.

THE ICE FROM PURE SPRING WATER.
THE CIDER ABSOLUTELY APPLE JUICE.

T^HIS establishment has been \but a few
short years in existence and has already

attained an almost national reputation for

the excellence of its products.

IVe are now supplying families with our

Russet Cider in pint and quart bottles by

the case.

PINTS, $2.50; QUARTS, $2.00.

Your order is earnestly solicited.

Respectfully^

E. M. DUNN, Proprietor.
JOHN DURNEY, Manager.

110

S. MOFFIT, Tailor,

CLEAKINQ AND RBPAIRING

DONE IN THE NEATEST MANNER,

and Promptly Attended To.

GENTS OWN MATERIAL MADE UP.
Pleasantville Station, N. Y.

GEORGE GREIG,

DEALER IN

Drugs, Medicines, Toilet and Fancy Articles,

Blank Books, Stationery and Suodries.
PLEASANTVILLE, N. Y.

DRY, FANCY and FURNISHING GOODS

FOB LADIES, GENT8, and CHILDREN.
'Watclies, Je'welry, and Sporting: Goods*

Dealer in

Groceries, Provisions, Flour, Fruits,
Confectionery, Notions, etc.

OVHR 93 YKARS IVT BVSINBSS!

AND

E. H. SEE IS STILL ON DECK

with a FULL LINE of

Groceries, Dry Goods, Etc.

Ill

W. H. VAN WART,

FORMOSA, HYSON. AND JAPAN TEAS.

nRST-GIiSS FAULT GROCERIES. FLOUR AID FEED.

Oil Cloths, Canned Ooods, Fresh Fruits in

their Season.

PLEASANTVILLE.

H. E. WASHBURN,

CARPENTER and BUILDER,

Pleasantville Station, N. Y.

PLANS AND SPECIFICATIONS FURNISHED.

SAMUKI. A. XITLAR,

-DEALER IN—

Plain and Fancy Crockery and Glassware,

LAMPS, LAMP FIXTURES, ETC.

Table Cutlery. Plated Ware, Etc. 167 MAIN ST.,

8INC 8INC, N. Y.

Edward C. Haines,

-#F^#BIBT«i^

Bedford Station, N. Y.

112

INDEX TO RECIPES.

PAOK

Soups : 5

Fish 10

Meats 16

Vegetables \ -22

Entrees 2S

Salads 32

Sauces 40

Puddings 4^

Pies 50

Desserts 54

Bread and Breakfast Cakes 60

Cakes ^%

Preserves 82

Pickles 86

Beverages 90

Miscellaneous .9 .;. r. .'::.. .T .::. Q 92

Things Worth Knowing 96