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F. K. A. 



Containing Favorite Recipes Contributed by Various 
Notable Columbus Housewives. 

^.■=2^j^" I wlt^t 

If a man, or a woman, has not the soul of a eook r the 
most minute recipes will end in failure." — Kuttner. 

Thos. Gilbert, Printer and Manufacturing Stationer. 

" Copies R.r^.vv^ 


CLAR»c^XXa No. 

t^- 1 -) Of Ll~S> 

corv b. 


CopyRioHT, 1902, dy 


of Columbus, Ga. 



Breads 23 

Candies 67 

Cakes 57 

Cheese Fancies s ' 20 

Desserts s 38 

Drinks 71 

Fish Dishes 4 

Frozen Dainties 51 

Invalid Diet 80 

Meats 11 

Pickles "5 

Preserves 73 

Rechauffes 12 

Salads and Salad Dressings 30 

Salpicon of Fruits 1 

Sandwich Suggestions 37 

Soups 2 

Vegetables 17 


On page 18, in recipe for Corn Balls, read "broiled chicken," instead of 
boiled chicken." 



" Now good digestion wait on appetite 
and health on both." 

— Macbeth. 




teaspoon fid. 

• tablespoonful. 

• cupful, 

P* pint. 

02 ounce. 

^ pound. 

min minute. 

nr hour. 

"9P dessertspoon. 


Mix together lightly an equal proportion of orange pulp 
bananas cut into half-inch slices, and grapes cut in two and the 
seeds removed. Add sugar and a little sherry. Serve in 
glasses or in half orange skins. Any fruits may be used. 

Miss Louise Wise. 



Cream Soup. 

Let 1 qt. sweet milk come to a boil. Mix 1 heaping tb. 
flour, with milk enough to wet, pour into milk when it boils. 
Season with salt, pepper and 1 tb. butter. Have boiled 1 qt. 
tomatoes, rub through colander, reheat. Stir into that 1 round 
■tb. soda. Break in small pieces 4 or 5 long sticks of macaroni, 
have boiled, and add all together as you take it up. 

Mrs. J. W. Pease. 

Mock Bisque Soup. 

One pt. canned tomatoes, 1 pt. milk, 1 pt. hot water, 1 tb. 
flour, 1 t. salt, ^ t. pepper. Cook tomatoes and run hot 
through strainer. Cook flour, butter and milk, as in cream 
sauce. To strained tomatoes, add £ t. soda, 1 pt. hot water, 
and cream sauce. Let all reach boiling point, and serve imme- 
diately. Serve with small pieces of toast. 

Mrs. I. Joseph. 

Turtle Soup, or Mock Turtle. 

Put on at 7 o'clock a. m., the turtle, or 1 calf's head for 
mock turtle, with a small slice of bacon, and boil until tender. 
Then strain, and season soup as follows. About 2^ gal. water 
should be used at first boiling, and, reduced, will be about 1 to 
1^ gal. Take 12 eggs, boil hard; take out the yolks, mash 
fine; take 1 pt. of browned flour, mixing into a smooth paste, 
with a little of the soup; chop fine 4 onions, 1 t. each salt, cin- 
namon, mace, i t. cloves, a little cayenne pepper (garlic and 
parsley if you wish), ^ lb. Goshen butter; put in the yolks and 
the whites, finely chopped. When it thickens it is ready for 
use. Serve with toast and forced meat balls, made as follows: 
Chop fine a 2-lb steak, season with spices, pepper, salt, and 


chopped onions, to taste; make into small halls, drop in flour 
and fry in hot lard. Toast and balls served on same plate 

Miss Mary Kivlix. 

Cream of Celery Soup. 

• Chop fine 3 or 4 roots of celery, enough to make 1 qt. by 
measure. Cover this with 1 qt, water, and simmer gently for 
20 minutes. Press through a colander. Put 1 qt. of milk in 
a boiler; rub together 2 tb. butter and 2 tb. flour; add and 
stir until smooth and thick. Add 1 t. salt, 1 ssp. of white 
pepper, add the celery mixture, strain the whole through a 
sieve and serve at once. If preferred, some of the tenderest 
celery may be left in the soup. Mrs. S. P. Buttolph. 

Celery Soup. 

Pare and cut up fine 2 Irish potatoes, 2 tb. rice; add to this 
about 1 pt. water, and boil until done. Then add 1 pt. sweet 
milk, and two pieces of celery, cut up fine. Cook all of this 
until thick as you like it. Mrs. James Smith. 

Brunswick Stew for 50 People. 

One calf head, (5 or 8 nice fat hens, 2 calf livers, £ doz. 3 lb. 
cans tomatoes, | doz. 2 lb. cans corn. Put the calf head and 
chickens in a pot, and boil them until they are soft and can be 
separated from the bones. Put the calf livers in a separate 
pot, and boil them at the same time until they can be mashed 
up. Then separate all the meat from the calf head and chick- 
ens and chop up fine with the livers, and put 'back in the pot 
in which you have boiled the calf head and chickens, saving 
the original liquor; then put in the tomatoes and corn and boil 
down until moderately thick. As to seasoning, be your own 
judge as to amount of salt and red pepper; 1 pt. Worcester 
sauce and 1 pt. catsup, using a little port or sherry wine; use 


best quality of red pepper; about 1 pt. best apple vinegar; a 
few pods of red pepper, and 1 or more large onions chopped up 
very fine. Mr. Dan Joseph. 

Veal 5oup. 

Two lb. veal; boil until it-falls off of bones; then cut in small 
dice; put back in same liquor; add 2 Irish potatoes cut in small 
pieces. When potatoes are done, add butter balls made 1 c. 
flour, piece of butter the size of an egg; milk to make dough stiff 
enough to roll in small ball with hand; parsley and bay leaves 
to taste. Mrs. R. W. Wilt. 


Turbot a la Creme. 

Boil your fish (snapper is best) in plenty of strong salt 
water — remove bones, and flake in as large pieces as possible. 
Boil 1 qt. of cream, stirring into it 3 tb. flour till smooth; 1 
large onion and a bunch of parsley. When thoroughly boiled, 
take the onion and parsley out. Melt \ lb. butter and add to- 
cream after it is boiled. Butter a deep dish, put in 1 layer of 
fish, then a layer of cream, then a thin layer of grated cheese 
and repeat until the dish is filled. Strew on the top a layer of 
grated cheese and cracker crumbs mixed, and bake 1 hour. 
Serve with the following sauce: Put into a small sauce pan the 
yolks of 2 eggs, 1 dsp. of vinegar, a ssp. of salt. Whip the 
mixture rapidly and then add 2 dsp. of olive oil, 1 t. of mixed 
mustard, a pinch of finely minced parsley, a little cayenne and 1 
slice of lemon. Let it come to a boil and serve over the fish 
hot. Mrs. S. P. Gilbert. 


Cod Fish Balls. 

Soak over night 1 lb. cod fish and boil until thoroughly 
done. Equal proportions of the fish and boiled Irish potatoes, 
butter size of guinea egg, salt and pepper to taste. Work well 
together, make into thin round cakes and fry in boiling lard. 

Mrs. A. C. Battle. 

Lobster a la Newburg. 

Four lb. lobsters, 4 tb. butter, 2 oz. brandy, 2 oz. sherry, 
2 t. salt, 4; t. cayenne pepper, £ pt. cream, yolks 4 eggs', little 
nutmeg. Cut lobster in small slices. Put butter in a chafing 
dish; when hot put in lobster, cook slowly for 5 min., then add 
salt, pepper, sherry, brandy and nutmeg. Simmer 5 min., 
meanwhile beat yolks of eggs well; add cream to them; pour 
this over the cooking mixture; stir constantly for 2 min. Serve 
immediately on toast. Mrs. I. Joseph. 

Oyster Poulettes. 

Throw 50 oysters into a pan and bring to a boiling heat by a 
slow fire, stirring as if for your life. As soon as they boil take 
them off. Save the liquor, add enough milk to it to make a 
pt. Put 2 tb. butter, 2 tb. flour into a pan; add to this the 
liquor and milk, stir until nearly boiling; add the oysters, 1 t. 
salt; ^ t. white pepper, a dash of red pepper. When boiling 
stir in hastily the yolks of 6 well beaten eggs with 4 tb. cream 
and much energy. Add 2 t. onion juice, 2 tb. chipped parsley. 
Cook a moment or two. Serve on toast. Very fine. 

Mrs. W. A. Carter. 

Oyster Croquettes. 

i pt, raw oysters, | pt. cooked veal, 1 heaping tb. butter, 3 tb. 
cracker crumbs, the yolks of 2 eggs, 1 tb. onion juice. Chop 
the oysters and veal very fine, soak the crackers in oyster liquor 


and then mix all the ingredients and shape. Dip in egg and 
roll in cracker crumbs. Fry as usual. The butter should be 
softened before mixing. Mrs. Leokna M. Sarling. 

Fish Croquettes. 

Fish of any kind can be used. Any fish left over may be 
used in this way. Pick from bones and to 1 c. finely picked 
fish add 1 c. creamed Irish potatoes. 1 egg well mixed with 
pepper and salt. Make in croquettes, dip in egg well beaten, 
and cracker crumbs. Fry a light brown. Garnish with parsley. 

Mrs. R. \Y. Wilt. 
Deviled Crabs. 

Take one 2 lb. can of crabs, jack carefully and cut up with 
chopping knife, add -J of a medium sized onion chopped fine. 1 
t. black pepper, \ t. cayenne pepper or \ t. Tabasco sauce, ^ 
teacup vinegar, 4 yolks of eggs stirred in raw, 1 saueerlul of 
chopped cellery, a saucerful of cracker crumbs, a dsp. salt, 
J lb. melted butter, 1 tb. dry mustard; put in shells, covei 
with cracker crumbs. Brown. Serve with slices of lemon. 

Mrs. E. P. Burnett. 







Beef Roll. 

Two lbs. round steak; 1 lb. pork — grind together; 2 eggs, ^ 
cup grated bread crumbs; season to taste .Make into roll size 
of loaf of bread. Put in pan and bake with bread crumbs on 
top. After putting in pan pour around roll \ a cup of water. 
Serve cold. Mrs. George Brown. 


Parboil a fresh tongue; take 1 teacup syrup, \ teacup vine- 
gar. 1 tb. butter, \ lb. blanched almonds and \ lb. seeded 
raisins:' boil together until done. Curl the tongue around; 
fasten with skewers; dip it in beaten yolk of an egg, then in 
cracker crumbs. Pour mixture over it and then brown inside 
of stove. Mrs. E. P. Burnett. 

Baked Hamburg Steaks. 

Soak \ loaf of bread in cold water, squeeze dry. mash fine, 
and mix with 2 lb. finely chopped raw meat. Season with salt, 
pepper, juice of 1 onion, and 3 eggs — dropped in one by one. 
Put in baking pan, with butter over, and bake until almost done. 
Then sprinkle grated bread crumbs over. Pour over 2 c. toma- 
toes, which have been stewed, strained and seasoned with salt, 
pepper and pinch of sugar. Arrange meat in high cone shape; 
let bake together about 5 min. more; put on fiat platter and 
serve, garnished with parsley. Mks. Dave Blascoek. 

Beef Steak Rolls. 

Prepare a good turkey dressing; take a round steak and pound, 
not very hard; spread the dressing over it; sprinkle with salt, 
pepper and bits of butter; lap over the ends, roll the steak up 
tight and tie closely. Spread 2 good tb. butter over steak roll, 
then rub with well-beaten egg; put water in bake pan and bake 
as you would a turkey, basting often. Make a brown gravy 
and send to the table hot. Mrs. C. I. GrROVER. 



Chicken Croquettes. 

One hen, 2 sets beef brains, § lb of butter, 1£ doz. eggs. 
Boil chicken, with a little salt in water, until tender; grind in 
meat chopper. Cook brains, with salt, pepper, and £ lb. 
butter, and 8 eggs, as for table; mix with chicken, .and season 
with salt, pepper, celery and parsley, and the rest of the butter. 
Moisten the whole with 6 eggs, and mould in any shape. Use 
the remainder of the eggs to roll coquettes in after moulding; 
then roll in cracker crumbs. Fry in plenty of lard. 

Mrs. Rkese Crawford. 
Chicken Croquettes. 

To every pt. of meat allow \ pt. milk, 1 large tb. butter, 2 
large tb. flour, 1 tb. chopped parsley, 12 drops onion juice, \ t. 
nutmeg, salt and cayenne to taste. Form into croquettes. 
Make the paste of milk, butter and Hour, several hours before 
forming the croquettes. Dip into eggs, then into bread crumbs, 
and fry in very hot lard. Mrs. W. A. Carter. 

Chicken a la Terrapin. 

Boil a chicken with the giblets, when tender put aside to cool, 
cut in \ inch pieces. Put in a stew pan with red pepper, salt, 
2 blades of mace, and 3 hard boiled eggs chopped fine, add 1 tea- 
cupful broth saved from boiling the fowl, 1 c. cream, \ lb. 
butter with heaping tb. flour rubbed in, set on stove and sim- 
mer together till hot, then add \ c. of sherry or maderia. 
If desired, also a handful of chopped nuts. 

Mrs. Nina Browne. 
Escalloped Chicken with Mushrooms. 

Put into a buttered baking dish, a layer of diced chicken, a 
layer of mushrooms cut fine, seasoning and a layer of cream 
sauce. Repeat until all is used. Cover with cracker crumbs, 


drop a few bits of butter over the top and bake about 
25 min. in quick oven. If cooking too quick, cover with pan. 
One chicken, 1 can mushrooms. — In making cream sauce use 
liquor from mushrooms and enough milk to make 2 c. of sauce. 

Mbs. Leonna M. Sarling. 

Chicken or Veal Souffle. 

Take 1 c. milk or stock, thicken with 2 tb. flour and 1 tb. 
butter. Into this stir 1 c. finelv chopped chicken or veal; add 
celery salt, pepper and salt. Stir in yolks of 2 eggs, cook a 
few minutes, and when cool add the well beaten whites. Bake 
in a dish or pan about twenty minutes. I often add a set of 
beef brains, after they are cooked. Mrs. C. E. Johnston. 

Turkey Cream. 

Cut from cold turkey bones all the meat. When cut fine 
put on fire and boil a few minutes, make a cream dressing and 
serve on buttered toast. 

Cream Dressing — Small piece of butter, 1 pt. milk. Put 
milk on, and when boiled mix a large t. flour, and stir in the 
boiling milk. Season with salt and pepper. 

Mrs. R. W. Wilt. 

Beef Loaf. 

One lb. rare beef, chopped fine; 3 crackers, rolled and sifted. 
Add salt and pepper, 1 egg, well beaten. Work all until 
thoroughly mixed, form in a loaf, rub a little butter over top, 
put in a buttered pan, bake f hr. , basting frequently with 
canned tomatoes. Serve cold or hot, Mrs. K. W. Wilt. 






Cabbage au Gratin. 

Choose tirm head of cabbage, cut in quarters and soak in cold 
salt water h hr. Then remove core and outer leaves, drop leaf 
by leaf into kettle of boiling water to which has been added 1 t. 
soda. Boil 10 min., drain and add more rapidly boiling water 
and 1 tb. vinegar. Boil 10 min. more, drain and chop fine. 
Put into a baking dish and add a layer of white sauce made 
with lij c. of milk, li tb. butter, 3 tb. Hour, 1 t. salt and J t. 
cayenne. Cover with grated cheese and a layer of buttered 
crumbs. Bake until brown. 

Miss G. X. Deacon, 
Domestic Science, Columbus Public Schools. 

Corn Fritters. 

One pt. green corn, | c. milk, J c. flour, 1 small t. baking 
powder, one tb. melted butter, 2 eggs, 1 t. salt, little pepper. 
Drop from spoon into hot lard and fry brown. 

Mrs. I. Joseph. 

Cabbage Pudding. 

To 1 pt. boiled cabbage well chopped add 1^ pt. good ham, 
equal parts fat and lean, chopped fine, 1 pt. bread crumbs; 
season with one small onion; thyme, parsley, salt and pepper to 
taste. Mix well and form into a ball, then lay the outside 
leaves of the boiled cabbage on a thin cloth, tie it up and drop 
into boiling water. Boil 10 min. , take out of the cloth on a 
dish ; pour over it melted butter. 

Mrs. R. N. Ticknor. 

Sweet Potato Croquettes. 

Two c. mashed sweet potatoes, add the beaten yolks of 2 eggs 
and season with salt and cayenne. Stir over the fire until the 


mass parts from the sides of the pan. When cold, form into cro- 
quettes, roll in egg and bread crumbs and fry in deep fat to an 
amber color. Miss G. N. Deacon, 

Domestic Science, Columbus Public Schools. 

Macaroni Croquettes. 

Cook 1 c. macaroni broken in small pieces in boiling salt water. 
When tender remove and rinse in cold water and let drain, 
make a cream sauce of 2 tb. Hour cooked till frothy with 2 tb. 
butter, then add 1 c. milk, h t. salt, when thick add | c. grated 
cheese, and then add macaroni. Put in a dish in a cool place; 
when thoroughly cold make in croquettes; roll in bread crumbs, 
then dip in egg beaten with 1 tb. water, then crumbs again; fry 
in deep fat and drain on brown paper. Mrs. I. Joseph. 

Corn Balls. 

One c. meal, 1 c. boiling water, 2 c. milk. After cooking 
until consistency of mush; add salt and tb. butter; beat 2 e&v:<. 
whites and yolks separately; add to corn mixture when cool. 
Make into balls and fry in deep fat. Serve with boiled chicken, 
steak or chops. Mrs. E. C. Wells. 

Stuffed Cabbage. 

Use a hard head of white cabbage; remove carefully \ doz. 
of the outer leaves; cut a good sized circle in the top with a 
sharp knife; reserve a few pieces cut off the top, and then re- 
move the inside of the cabbage, leaving only a frame, but be 
very careful not to cut into it, or the dressing will escape. 
Now put the frame in salted water and parboil for 10 minutes. 
Cut up the inside of the cabbage in very small pieces, put on in 
cold water and boil until tender. Soak | loaf baker's bread in 
cold water; squeeze out all water, and add J lb. pork. Put on 
a fryer with 2 tb. butter. When hot put in the soaked bread 
and the cooked cabbage. Fry until it leaves the side of the 


fryer. Remove to a bowl; season with salt, pepper and ginger. 
Add 2 eggs, mix well, fill in the cabbage, put on the top, tie the 
outside leaves around and bake. Mrs. Dave Blascoer. 

Stuffed Baked Tomatoes. 

From the blossom end of tomatoes, smooth, ripe and solid, 
cut a thin slice, and with a small spoon scoop out pulp, with- 
out breaking rind surrounding it. Take fine bread crumbs, 
small head of cabbage, chopped chicken, salt, pepper and 
butter. Chop all fine, and mix with cup of cream. Fill 
tomato shells, replace slices, and place tomatoes in buttered 
baking dish, and put in pan just enough water to keep from 
burning. Drop a small lump of butter on each tomato, and 
bake i hr. , or longer, till well clone. Place another piece of 
butter on each, and serve in same dish. Very fine. 

Mrs. C. I. Groover. 






Flour Muffins. 

Two eggs, 1 c. milk, 1 pt. flour, 1 tb. sugar, 1 tb. butter, 2 t. 

yeast powder. Beat eggs, add sugar and milk, add flour with 
yeast powder, add butter (melted), beat well. 

Mrs. A. L. Dillingham. 

Zephyr Muffins. 

Two eggs, 1^ pt. flour, 1 tb. sugar, 1 tb. melted lard, pinch 
of salt, small teacup sweet milk, dsp. yeast powder. Beat 
eggs separately. To the yolks add sugar, lard, flour, salt 
and milk. Beat until ver}*- light. Sift yeast powder in at the last 
and bake quickly. Mrs. M. M. Moore. 

Muffins Raised With Yeast. 

One qt. flour, 1 pt. milk, 2 eggs, i cake of good hop yeast. 
Set it to rise at night. In the morning beat well, drop into a 
very hot pan, bake in hot oven. Open with the fingers, butter 
and eat quickly. Mrs. R. N. Ticknor. 

Newport Muffins. 

Two eggs beaten separately very light, 1 tb. melted butter, ^ 
pt. sweet milk, 1 pt. of sifted flour, 2 t. baking powder sifted 
into flour, 1 t. salt; bake quickly. This quantity will make 1 
doz. muffins. Mrs. W. A. Carter. 


One pt. buttermilk, 1 pt. flour, stirred together; 1 level t. 
soda, 1 t. salt, 1 egg, 5 tb. melted lard. 

Corn Bread. 

Work together 1 tb. butter, 2 tb. sugar, 1 egg, a little salt, 1 
c. flour, 1 scant c. of meal, 2 t. baking powder, 1 c. sweet milk. 

Mes. E. C. Wells. 


Beaten Biscuit. 

One and a quarter lb. flour, J lb. lard, t. salt. Mix as stiff 
as possible, and beat until they blister. 

Mrs. E. C. Wells. 
Buttermilk Biscuit. 
Half lb. flour, 2^ oz. lard, 1 t, yeast powder, ± t. soda, i t. salt. 
Sift yeast powder, soda, salt and Hour together; chop lard into 
them; mix with buttermilk; make dough as soft as can be 
kneeded. The colder the material the better the biscuit. 

Tea Biscuit. 
Two c. flour, 2 t. baking powder, 1 t. salt, 1 even tb. butter; 
milk to make soft dough. .Sift flour, baking powder and salt 
together; rub in the butter till fine like meal; add milk, stirring 
with a knife until you have a dough as soft as you can kneed. 
Bake in hot oven ten minutes. 

Beaten Biscuit. 
To 1 qt. flour add 1 tb. lard and i t, salt. Mix well, using 
sweet milk or cold water, and stir until it is as stiff a dough as 
can be handled, then beat until the dough pops and blisters 
and becomes soft and pliable. Mrs. 0. S. Jordan. 

Home=made Crackers. 
One pt. flour, heaping tb. lard; light t. salt; rub flour, lard 
and salt together until thoroughly well mixed; pour in enough 
water to make a stiff dough, beat it long and hard on a board. 
Take a small quantity of dough at a time on well floured board, 
roll very thin, cut with a biscuit cutter, stick with a fork; bake 
first at the bottom then at the top until brown. 

Mrs. R, N. Ticknor. 
Beaten Biscuit. 
One full qt. flour, about ^ of a level t. soda, 2 rounding tb. 
lard; salt to taste. Mix to a very stiff dough, with equal parts 
sweet milk and water. Roll in a biscuit roller for 20 min. 


Cut out about | in. thick with a glass, prick with a steel fork, 
and bake thoroughly. Mrs. T. W. Bates. 


One qt. flour, 2 t. Royal baking powder, sifted in flour; 1 
t. salt; 1 tb. butter or lard, 2 eggs well beaten, ^ c. sweet milk, 
beaten with eggs. Mix the dough as for ordinary biscuits; 
cut and fold like pocketbooks. Mrs. A. J. Whiteside. 


One pt. milk, 1 large tb. butter and lard, h compressed yeast 
cake, 1 t. salt, 1 t. sugar, about 2 qt. good flour. Scald the 
milk and stand away until lukewarm, then add the salt, sugar, 
butter and lard and stir until butter is dissolved, then add the 
flour and beat vigorously for five minutes; add the yeast, mix 
well, cover with a towel and stand in a warm place for 4 hrs. , 
or until ver}^ light; then knead, adding sufficient flour to pre- 
vent sticking. It must not be as stiff as bread. Knead con- 
tinuously for ten min. , put back into the pan, cover and stand 
in a warm place for two hours or until it is double its bulk. 
Now turn on the bread board, pinch off a small piece of the 
dough about the size of a walnut, knead it lightly with the fin- 
gers into a little ball, place in a greased pan and so continue 
until you have them all made. Place them far enough apart 
(2 ins. ) to have a brown crust all around. When you have 
them all moulded, cover again, and let stand a half hour, then 
bake in a quick oven. Mrs. George Whiteside. 

Boston Brown Bread. 

Three pt. unsifted meal, 1 pt. flour (scant), 1 tb. soda 
(scant), 1 tb. salt (scant), 1 egg, 1 teacup brown sugar, 1 teacup 
molasses, 3 teacups butter milk. Boil 4 hrs. in a covered 
bucket. Mi;s. Neill. 







Lump of butter size of an egg; 1 lb. cheese shaved fine; ^ t. 
of dry mustard; dash of cayenne pepper; 2 tb. milk; 2 eggs well 
beaten. Mrs. Helen Dexter. 

Cheese Balls. 

Two c. grated cheese, 1 tb. (large) flour, salt and red pepper 
to taste; mix Avith the beaten whites of 3 eggs; roll in small 
balls, then in cracker crumbs, and fry in deep fat. 

Mrs. I. Joseph. 
Cheese Straws. 
Half lb. dried flour, \ lb. butter, \ lb. cheese, 1 ssp. salt, a 
pinch of mustard and a very little cayenne pepper. Mix well 
together and bind with the whites of 2 eggs. If paste is too dry 
add a little cold water, knead well and roll out the paste until 
it is about ^ inch thick, then cut in strips like straws, leave on 
board a few min. then bake in a quick oven until light brown. 

Mrs. I. Joseph. 
Golden Buck. 
Toast as many slices of bread as there are persons. For 
six persons put into a saucepan H c. milk, h c. cheese broken 
into small bits, 1 t. butter. Season with salt and a dash of red 
pepper. Stir until the cheese is thoroughly incorporated with 
the milk. Pour a large spoonful of the mixture on each piece 
of toast arranged on a flat dish. Lay a hot poached egg on 
each piece and send to the table hot. A dash of black pepper, 
also, improves it. 

Cheese Pondu. 
Pour 1 c. scalded milk over 1 c. soft stale bread crumbs, add 
f c. soft cheese (grated or cut in small pieces), 1 tb. butter, a 


little salt and red pepper, beat yolks of 3 eggs well in the mix- 
ture, then fold in the stiffly beaten whites, bake in baking dish 
in a moderate oven for 20 min. Mrs. I. Joseph. 


Orange Salad. 

Peel and slice J doz. oranges; slice in ice water 3 medium size 
cucumbers and cut in small rings 3 bell peppers. Use enough 
crisp inside leaves of lettuce to serve this on, and dress it at 
table with 6 tb. olive oil, 6 tb. tarragon vinegar and 1 t. salt. 
This is very nice with only the orange and lettuce, though the 
pepper and cucumbers add very much, when they can be had. 

Mrs. Price Gilbert. 

Irish Potato Salad. 

Boil Irish potatoes and cut in small dice 1 qt., over which 
put a little celery salt, salt and pepper, and a suspicion of red 
pepper. Poor on enough boiled dressing to moisten. If too 
stiff, add a little sweet cream to the whole, and let cool. Add 
1 c. finely cut celery, or ^ cucumber finely cut. Add 20 drops 
onion juice to the celery. Mrs. Chas. Philips. 

Tomato Salad. 

One doz. large tomatoes, pealed and quartered, but not sepa- 
rated entirely. For filling, use 1 doz. tomatoes, peeled and 
chopped, 6 medium-sized cucumbers, 3 bell peppers, chopped, 
(leave out seed); mix with cream dressing, pepper, salt and 
Tabasco to taste. Drain and pour in whole tomatoes just before 
serving. Mrs. Charlton Battle. 


Tomato Jelly Salad. 

Two c. of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ^ t. 
thyme, It. salt, 1 t. sugar^J t. pepper, \ box or | oz. of Coop- 
ers' gelatine, soaked in ^ c. of water, boil together the tomatoes, 
spices and onions until the tomatoes are soft, then add the 
soaked gelatine and stir until the gelatine is dissolved, then 
strain and pour it into a border or ring shaped mould to set. 
Serve with the center of the jelly ring filled with celery cut into 
pieces, into straws, or curled and mixed with mayonnaise. 
Form outside the ring a wreath of shredded lettuce. 

Miss May Wells. 

Potted Ham Salad. 
Two cans potted ham, 4 hard boiled eggs, 2 c. crea"med Irish 
potatoes, 1 oz. butter, melted, small piece of celery; if you have 
no celery use 2 t. celery seed, chop eggs and celery fine; mix 1 
gill of vinegar with 1 t. mustard, mix well and serve on lettuce 
leaf. Mrs. R. W. Wilt. 

Nut Salad. 

One c. celer}', 1 c. nuts, 1 c. apples, all chopped fine; season 
with 2 tb. white wine vinegar, pinch salt; mix well, then stir in 
l-J- c. French mayonnaise dressing (the other mayonnaise can 
be used if desired). Serve individually on lettuce leaves, or in 
a glass bowl and decorate with celery tops. 

Mrs. Dave Blascoer. 

Boiled Dressing. 

One t. mustard, 1 t. sugar, 1 t. Hour, i t. salt with dash of 
red pepper. Make these ingredients into a smooth paste by 
adding a little water. Boil a cup of vinegar and add to the 
paste, stirring all the time. Turn this mixture into 2 very well 
beaten eggs. Put the mixture on the fire and boil until thick 


and smooth; add a generous tb. butter just before taking from 
the fire. When cold add 1 c. cream whipped until very stiff. 
Serve on any salad. Mrs. W. A. Carter. 

Yolks 3 eggs, t. butter (heaping), 2 tb. vinegar, ^ t. mustard, 
pinch red pepper, ^ t. salt; beat eggs thoroughly in small vessel 
that it is to be cooked in ; add vinegar and butter, put on stove, 
stir constantly until very thick. Remove from fire and beat 
until smooth. When cold, add mustard, pepper, salt, etc. 
Thin with milk or cream. Mrs. W. J. Wood. 

Cream Salad Dressing. 

Melt 2 tb. butter, and add 2 of flour and 1 c. cream. Mix 
together 1 t. each of salt, mustard and sugar, and speck of 
pepper, and add \ c. vinegar. When sauce is smooth add the 
vinegar, and when boiling mix with 3 beaten eggs. Strain and 
keep in a cool place. Mrs. Helen Dexter. 








Split sardines, take out backbone, leave in the oil. Season 
with chopped pickle-, lemon and tabasco. 


Grate the cheese, mix with cream. Season with salt and 
cayenne pepper. 


Remove from jars, moisten well with lemon. 
Peanut Butter. 

Grind fine fresh roasted peanuts, rub into a smooth paste, 
with enough butter to make spreading easy. 


Cut from the seed, chop fine, and spread with mayonnaise. 


Lay a crisp lettuce leaf, sprinkled with salt, between slices of 
bread. Spread with butter or mayonnaise. 


Toast thin slices of bread; butter them. Broil pieces of 
bacon crisp; keep hot till leady to serve. Place with the bacon, 
between pieces of toast, a slice of ham, a slice of turkey or 
chicken, chopped olives and celery, lettuce leaf, and slice of 
tomato. For seasoning, a little mustard, salt and pepper. 


Put fresh butter in close jar with nasturtium blooms for 
several hours. Then spread thin slices of bread with flavored 


butter. Other flowers, such as roses, violets, cinnamon pinks, 
and clover may be so used. 


Break up one cold boiled sweetbread, remove membrane, 
and press through potato sieve. Moisten with half as much 
thick whipped cream. Season to taste with salt, cayenne and 
lemon juice. 

Cheese and Nut. 

Chop fine \ c. pecans; melt \ c. Edam cheese; blend thor- 
oughly with nuts. Add \ t. paprika, and salt to taste. 


Sponge Pudding. 

One-quarter c. sugar, \ c. flour, \ c. butter, 5 eggs, \ 
t. vanilla. Mix flour and sugar together well, add butter, mix 
well, then add beaten yolks and pour in slowly 1 pt. hot milk 
stirring all the while; cook until thick. When cool add flavor- 
ing and whites beaten stiff. Turn into a buttered baking dish, 
put dish in pan of hot water and bake about 25 min. in quick 
oven. Serve with creamy sauce. 

Creamy Sauce. 

One-quarter c. butter, \ c. pulverized sugar, \ c. or 
more cream, a little flavoring. Cream butter and sugar (add 
sugar slowly) add cream little at a time; then flavor. 

Mrs. I. Joseph. 

Chocolate Souffle. 

Melt 2 squares chocolate, with \ c. sugar, over hot water; 
add gradually 1 pt. milk. When scalded, stir and cook in it 


the yolks of 3 eggs, beaten and mixed with |- c. sugar. When 
the mixture coats the spoon, add 2 t. vanilla extract, and 1 tb. 
granulated gelatine, softened in J c. water, then strain over the 
whites of 3 eggs, beaten stiff. After folding in eggs thoroughly, 
turn the mixture into a chilled mould. Serve when cold and 
set, with whipped cream, sweetened and flavored. 

Mrs. I. Joseph. 

Macaroon Souffle. 

Prepare as chocolate souffle, substituting li c. of macaroons, 
finely crushed, for the chocolate. Mrs. I. Joseph. 

Charlotte Russe. 

One qt. cream, 2 c. sugar, ^ box of gelatine dissolved in 1 c. 
hot milk; whites of 8 eggs. Whip whites and sugar together 
until like icing; add gelatine; flavor with vanilla and sherry; 
lastly, fold in the cream which has been churned with syllabub 
churn. Mrs. E. C. Wells. 

Charlotte Russe. 

One qt. thick cream well whipped; 4 eggs beaten separately, 
add \ lb. sugar to cream; J lb. to beaten yolks, then add yolks 
to cream, then add 1 box dissolved Cox gelatine. To dissolve 
soak in cold water enough to cover, then add 1 c. boiling water; 
add gelatine slowly to cream, then beaten whites; flavor with 
vanilla and § c. sherry wine. Set to cool. 

Mrs. Fred Reich, 

Neapolitan Blanc Mange. 

One qt. sweet milk, 4 tb. corn starch, 1 c. sugar. Pour in a 
double boiler, stir until it thickens, and just before taking up 
stir in the well-beaten whites of 2 eggs. After taking up, stir 
in J c. of nuts, chopped, and 2 tb. of sherry wine. Pour out 
£ of mixture and add enough fruit coloring to make a pretty 


pink and then pour into the mould; then pour in £ of it white, 
and to the remaining ^ add 1 tb. of grated chocolate. When 
this has been added, put on ice to congeal. Serve with whipped 
cream, flavored with sherry. Mrs. S. P. Gilbert. 

Harsh Mallow 5ouffle. 

Whites of 6 eggs, beaten to a stiff froth, 6 tb. sugar added to 
the whites; dissolve 1 tb. gelatine in ^ c. water and stir into the 
whites; flavor with vanilla. This can be colored and molded in 
any shape, and makes a beautiful dessert. Serve with whipped 
cream or a rich boiled custard made with the yolks. 

Mrs. Fannie Dixon. 

Orange Shortcake. 

Cream ^ c. butter; add gradually 1 c. granulated sugar, and 
then the yolks of 10 eggs, beaten until light colored and thick. 
Now add, alternately, ^ c. milk and If c. flour, into which 3 t. 
baking powder have been sifted. Bake in 2 shallow tins, lined 
with buttered paper. Slice 4 or 5 oranges, sprinkle with sugar, 
and arrange between the layers and around the cake. Sprinkle 
the top of the cake with powdered sugar and garnish with sec- 
tions of orange, from which the membrane has been removed. 

Mrs. I. Joseph. 

Orange Pudding. 

Make a custard of 1 qt. of sweet milk, the yolks of 4 eggs, 
4 tb. sugar, and 2 tb. cornstarch; pour over oranges or bananas 
that have been cut in small pieces and sprinkled with sugar in 
a baking dish; put away to cool. When almost ready, make 
a marangue of the 4 whites and 4 tb. of sugar and allow to 
brown, but not to get too hot. Mrs. I. Joseph. 


"Poor Man's Pudding." 

Flour | pt. , eggs 4 (beaten separately), sweet milk 1 pt., 
Royal baking powder 2 light t. sifted with flour twice, adding 
whites last. Bake quickly. Eaten with a rich butter sauce 
flavored with wine. Mrs. Chas. Philips. 

Fruit Pudding. 

One qt. milk, 1 pt. grated bread crumbs, 1 tumbler sugar, 6 
eggs, 1 tb. butter, pinch of salt, 1 c. seeded raisins, ^ c. citron 
cut fine, £ t. cinnamon, ^ t. nutmeg. Boil milk and pour over 
bread crumbs; drop in butter; when cold add eggs and sugar 
well beaten; then the other ingredients. 

Mrs. M. M. Moore. 

Blackberry Pudding. 

Eggs 2, flour 1 pt., buttermilk 1 c. , soda 1 t. Roll berries in 
half of the flour. To be eaten with rich butter sauce. 

Mrs. Chas. Philips. 

Whortleberry Pudding. 

One qt. fresh berries, pick, wash and dry, 1 c. butter, 2 c. 
white sugar, 1^ c. sweet milk, 5 c. flour, 4 eggs, 1 t. soda, 2 t. 
cream tartar. Flour berries, mix in the batter, bake in bread 

Sauce — 1 c. sugar, h c. boiling water, butter size of an egg, 
flavor with vanilla, when boiling pour over 2 well beaten eggs. 

Miss Cosgrave. 

Prune Pudding. 

Boil well done, 3 dozen large prunes, remove seed and mash, 
mix in 2 tb. gelatine, 1 teacup wine, 1 teacup boiling water, 
sweeten to taste and set aside, when cold serve with sweet cream, 
flavored with vanilla. Mrs. Richard Howard. 


Plain Baked Pudding. 

One qt. milk, 8 eggs, 8 tb. flour. Beat the yolks of eggs, 
carefully adding 4 tb. flour and 1 qt. sweet milk; then add the 
whites beaten to a stiff froth. Cook in a slow oven, and serve 
with strawberries and butter and sugar sauce. 

Mrs. Eugene Daniel. 

Woodford Pudding. 

Three eggs beaten lightly, add 1 c. sugar, h c. butter rubbed 
to a cream, 1 c. apricot jam or preserves, 1 t. soda dissolved in 
3 tb. sour milk, 1 ssp. nutmeg, 1 ssp. cinnamon and 1 c. flour. 
Bake in pudding dish in moderate oven 40 min., or until firm. 
Serve with cream, flavored with wine and sweetened. 

Mrs. L. E. Swift. 

Lemon Pudding. 

One pt. milk, 1 c. bread crumbs, 2 eggs, J c. butter, -| c. 
white sugar, 1 large lemon, all the juice and J grated rind. 
Soak bread in milk, add beaten yolks; and sugar and butter 
creamed; also the lemon, lastly the beaten whites. Bake in a 
buttered dish until firm and slightly brown. Draw to the door 
of the oven and cover the pudding with a layer of apple jelly 
and meringue made of the whites of 2 eggs, 3 tb. powdered sugar 
and a little lemon juice; brown slightly. Serve with wine 
sauce. Mrs. L. E. Swift. 

Quick Pudding. 

One qt. of milk, 8 eggs, 4 tb. of corn starch and 4 tb. flour 
mixed, 1 tb. butter, ^ c. (scant), sugar, 1 t. vanilla, a pinch of 
salt. Boil milk and put butter in while hot; set aside to cool. 
Beat yolks and sugar together; add flour and starch which has 
been sifted and rubbed to a paste with a little milk, flavor; put 
salt in whites and beat well, beat this in pudding. Cook 20 


min. in moderate hot oven and it should be eaten as soon as 
done. The pan should be greased before pouring in mixture. 
To be eaten with hard butter sauce. Mrs. James Moore. 

Banana Pudding. 

Five eggs, 2 tb. flour or corn starch, 5 tb. sugar for stiffly 
beaten whites and 8 tb. sugar for well beaten yolks; 1 qt. sweet 
milk and eight bananas. Heat the milk, thicken with flour or 
corn starch, add yolks and sugar and stir constantly until real 
thick; cool and put into pudding dish; slice bananas, stir in care- 
fully, and put the beaten whites and sugar on top. Sift over this 
1 tb. sugar and brown quickly in oven. 

Mrs. James Cargill. 
Bread Pudding. 

Take 2 tumblers bread crumbs, 6 eggs, 1 c. butter, 1 c. sugar, 
1 qt. sweet milk; heat and pour over the crumbs and then add 
a few raisins. After the pudding is done, put a layer of jelly, 
then a merangue on top, and return to the stove. Let it get a 
light brown, and serve with sauce. Mrs. Emma Etheredge. 

Tapioca Cream. 

Milk 1 pt. , tapioca ^ c. , sugar ^ c. , eggs 2. Soak the tapioca 
over night in water enough to cover it. In the morning put 
the milk and tapioca in a double boiler and boil until the tapioca 
is clear, stirring all the time. Beat the yolks and sugar together 
until light, then beat the whites until stiff and stir into the yolks 
and sugar; then add them to the tapioca and stir and boil for 1 
min., take from the fire, add vanilla, and turn into a mold to 
cool. Mrs. Chas. Philips. 

Dessert Pudding. 

Three eggs, 3 c. flour, 2 c. sugar, | c. butter, h c. sour milk r 
level t. soda in the milk; bake and serve with nice sauce. 

Mrs. Will Pease. 


Apple Cake. 

Cream 3 oz. butter and 6 oz. sugar together, then stir in 1 by 
1 five whole eggs and the grated rind of a ^ of a lemon; when 
very light add 8 oz. flour with a level t. baking powder (sifted 
in the flour); then spread the dough in a well greased pan 
about ij inch thick. Meanwhile have your apples pealed, quar- 
tered and sliced, and stick them closely all over the dough in 
long rows, sprinkle with fine cinnamon and sugar and pour over 
the whole cake a mixture of -| pt. sour cream, 3 eggs, a little 
sugar and ^ t. of vanilla well whipped together. 

Mrs. Emil Kersten. 
Soft Ginger Cake. 

One qt. flour, 2 c. syrup, i c. sugar, ^ c. butter, 1 t. soda, 
3 eggs, 1 tb. ginger, 1 t. cinnamon, 1 c. sweet milk. 


One c. syrup, 1 c. sugar, 1 c. water. Flavor with nutmeg. 

Mrs. Early Epping. 

Lemon Pie. 

Juice of 1 lemon (the outside grated), 3 eggs, 1 tb. butter, 1 
c. sugar, 1 tb. milk with 1 1. flour in to thicken. Bake on single 
crust. Mrs. Will Pease. 

Lemon Pie. 

Juice and grated rind of 3 lemons with the pulp scraped out, 
6 eggs beaten light without separation, 3^ teacups of sugar. 
Mix all together and bake in two crusts. Miss Mary Kivlin. 

Raisin Pie. 

One c. seeded and chopped raisins, 1 c. sugar, 1 c. water, 2 
apples chopped fine, 1 t. flour, 1 t. cloves, 1 t. allspice, 1 t. 
cinnamon. Lump of butter size of hen egg, mix flour with 
sugar, then add water, apples and raisins and butter. Let it 


cook until it is a syrup. Take from the fire and add ground, 
spices. Bake between two crusts like mince pie. This is 
enough for one large pie. Mrs. Reese Crawford. 

Mince Meat. 

Two lb. beef boiled, 1 lb. suet, 5 lb. sugar, 2 lb. raisins, 2 
lb, currants, 1 qt. whiskey, 1 qt. sherry, 1 tb. salt, 1 tb. ground 
spice, 2 tb. ground cinnamon, 2 nutmegs grated, 1 pk. apples, 
grated rind 1 orange. Grind beef and suet, chop fruit, mix 
and add other ingredients. Ready for use at once. 

Mrs. Cliff Grimes. 

Syrup Custards. 

Take 4 eggs, 2 c. syrup, He. sugar, 1 c. butter, h c. sour 
milk, ■§- t. soda. Mix 1 t. flour in the sugar and the soda in 
the sour milk; then mix the syrup, butter and milk together; 
put on the stove to cook until quite thick. Then pour the 
mixture into the beaten eggs, stirring all the time; then pour 
into the crusts. This quantity is enough for two custards. 

Mrs. Emma Etheredge. 

Syrup Custard. 

Three eggs, 2 c. syrup, 1 c. sugar, 1 nutmeg and 1 tb. cinna- 
mon, 1 tb. flour rubbed in a tb. butter. Boil the syrup and 
sugar and the yolks of eggs about 10 min. ; add the nutmeg, 
cinnamon, flour and butter; boil again until thick; save the 
whites of eggs for merangue; pour into the pie crusts and bake a 
few minutes. Mrs. Eugene Daniel. 

Orange Custard Pies. 

The weight of 8 eggs in sugar and 3 eggs in butter, the juice 
of 2 oranges and grated rind of one, if large and juicy; if not, 
the juice of 3 and grated rind of 2; cream butter and sugar; 
add yolks; beat well; add juice and rind, then the whites 


beaten to stiff froth. Use bottom crust only. This is enough 
for two good sized pies. Mrs. J. Rhodes Browne. 

Lemon or Orange Custard. 
One and a half c. sugar, 3 eggs, 2 tb. flour, butter size of an 
egg, 2 c. boiling water, juice and grated rind of 2 lemons or 
oranges. Reserve the whites for a merangue. Cook the sugar, 
butter, water and flour together until it is thick; add the yolks 
well beaten and also the rind and juice of the fruit. As soon 
as it becomes thick like honey, pour into pie pans lined with 
pastry and bake. Mrs. Fannie Dixon. 







Chocolate Ice Cream. 

One qt. milk, 10 oz. sugar, 6 eggs, H squares Baker's choco- 
late grated and mixed with 3 or 4 tb. hot water, stir until 
smooth, then mix with yolks of eggs and sugar after they have 
been well beaten, fold in beaten whites and add boiling milk 
slowly, stirring all the while; return to vessel and stir until it 
thickens; flavor with vanilla. Mrs. E. C. Wells. 

riaple Mousse. 

Soak 1 tb. of gelatine in 2 tb. of cold water; add 1 c. of hot 
maple syrup, and stir the mixture over ice until it thickens; 
then fold in the whip from 1 qt. of cream. Turn into a mould 
and let stand 3 hours, packed in equal parts of ice and salt. 

Mrs. I. Joseph. 

Maple Mousse. 

Take the yolks of 6 eggs, beat light; then add 1£ c. maple 
syrup. Put on the stove, let it get thoroughly hot, and then 
take off to cool. Take 1 qt. cream, beaten stiff ; add the syrup 
and eggs when cool, a little at a time, beating all the time, so 
it won't settle in the cream. Make it early in the morning; 
then pour it in the freezer and pack it. Do not cut it down at 
all. When frozen, turn out by putting a hot cloth around it. 
It should be frozen solid. . Mrs. Emma Etheredge. 

A Novel Bisque Ice Cream. 

This recipe differs from the ordinary bisque, and is as delicate 
as it is peculiar in flavor. Dry 6 oz. of macaroons in the oven. 
When cool roll fine and beat into 1 qt. cream. Whip until it 
begins to froth, then add little by little, the strained juice of 2 
lemons and 2 wine glasses full of cherry wine; sugar to taste, 
and freeze. Mrs. Nina Browne. 


Orange Ice Cream. 

One qt. rich, sweet cream, 1 pt. sugar, 6 oranges — juice only. 
Put sugar in orange juice; let stand 20 min. ; pour cream in 
freezer; when it begins to freeze add orange juice and freeze 
hard. Miss M. G. Burns. 

Grape Ice Cream. 

Two qt. Concord grapes. Remove stems; wash well in cold 
water; remove pulp of grapes and cook until seeds can easily 
be removed by running through colander. Add to skins, put 
in 1^ pt. sugar to each qt. grapes, cook 25 min. ; put in jars,, 
set aside until needed. To make cream, use 1 pt. of this jam 
to 1 qt. cream; put cream into freezer, chill thoroughly, strain 
jam and add to cream; freeze hard. This is a beautiful laven- 
der when frozen. Miss M. G. Burns. 

Parfait Ice Cream. 

One c. sugar, 1 c. water; boil until thick, but do not let it 
"thread;" 1 qt. rich, sweet cream; 2 eggs — yolks only; mix 
yolks with J c. of the cream, then stir into the syrup. Remove 
from stove, stir well, add to rest of cream — freeze. 

Miss Louise Wise. 

Orange Sherbet. 

Eight juicy oranges, 1 can of best grated pine apple, f lb. 
granulated sugar. Squeeze all the juice from the oranges and 
strain seed out; strain pine apple through a bag, so as to take 
all fiber out. Add 1^ pt. water to sugar, let boil, skim and 
set aside; when cold add juice of oranges and pine apple, and 
freeze. Mrs. Reese Crawford. 

Burnt Almond Ice Cream. 

Three tb. sugar, 1 qt. sweet milk, 3 eggs, £ lb. burnt almonds, 
1 pt. cream. Make a thick custard of the milk and eggs, beating 


the eggs separately — using 2 tb. sugar in the yolks and 1 tb. in the 
whites. Whip the cream stiff, with 1 tb. sugar in it; powder 
the almonds and mix all this together, and flavor with sherry 
wine and freeze. Let the custard cool before putting in 
almonds or cream. Mrs. C. E. Porter. 

Ice Cream. 
Make a white custard of 1 qt. of milk, the whites of 6 eggs 
and 9 tb. sugar; then put milk on to boil, beat eggs very light, 
add sugar, then add to hot milk, stirring all the time until 
custard is made, and pour out to cool. When cold, add 1 pt. 
rich cream and sweeten to taste, flavor all together and freeze. 

Mrs. George Whiteside. 






White Pound Cake. 

Beat to a cream 1 lb. sugar, £ lb. butter, 2 t. baking powder 
in 1 lb. of flour, whites of 16 eggs beaten very stiff added last. 
Cover with frosting before it cools. Mrs. E. P. Dismukes. 

White Fruit Cake. 

'One lb. of flour, 1 lb. of sugar, f lb. of butter, 3 t. cream 
tartar and 1 oz. soda, leveled with a knife, whites of 15 eggs. 
Dissolve soda in £ c. of sweet milk; sift cream of tartar in flour; 
cream butter and flour well together; add sugar to well-beaten 
whites; mix and flavor with extract of lemon. 

Filling — Grated cocoanut, English walnuts and raisins put 
together with icing. Mrs. A. C. Battle. 

White Cake. 

Cream till very light | lb. butter; beat in gradually 1 lb. 
flour; Whisk to a stiff froth the whites of 12 eggs; add 
gradually 1 lb. fine granulated sugar; beat into the flour and 
butter, and add 2 t. essence; to a handful of the measured flour 
add 2 t. Royal baking powder. Last, add 1 small c. cream. 
A delicious chocolate cake may be made by baking the above in 
layers and using this filling, J cake Baker's chocolate scraped and 
melted; 2| c. sugar, 2 c. milk, 2 t. vanilla, 1 tb. butter; boil 
15 min. ; beat until smooth and spread between and over the 
cake. Mrs. T. W. Bates. 

Cornstarch Cake. 

Half lb. cornstarch, \ lb. flour, f lb. butter (northern), 1 lb. 
sugar (pulverized), h t. soda, 1 t. cream of tartar, 10 eggs. 
Cream, butter and sugar, when very light add eggs, one at a 


time, stirring well, then add cream of tartar, dissolved in a little 
water. Lastly, add cornstarch and flour. Bake in quick oven. 

Mrs. Clifton Grimes. 

Nut Layer Cake. 

One c. butter, 2 c. sugar, 4 scant c. flour, 1 c. milk, whites 
of 8 eggs, 2 level t. baking powder, flavoring. Into this latter 
put 1 c. shelled pecans chopped fine, and \ lb. seeded raisins, 
bake in 4 layers and put together with cocoanut filling, using 
boiled icing. Mrs. C. L. Perkins. 

Macaroon Cake. 

Make a plain cake by any rule you have for a layer cake. 
Bake in shallow round pans; make a macaroon filling of 1 pt. 
cream, 6 macaroons, ^ c. sherry, 5 tb. powdered sugar; roll the 
macaroons to a fine powder; whip the cream dry, add sugar and 
macaroons (mixed) gradually, then the wine. This may be 
used as a filling and for the top also, or you may make a plain 
icing for the top, flavoring it with almond. The wine may be 
omitted, and some other flavoring used. 

Mrs. W. L. Tillman. 

Chocolate Cake. 

Half a c. butter, rub to a cream, 1J c. sugar, rub into the 
butter, 4 egg yolks put into sugar and butter; 2 oz. chocolate 
dissolved in 5 tb. boiling water; \ c. milk, If c. flour, add 
whites of eggs beaten to a stiff froth; 1 t. vanilla, 1 t. baking 
powder last. Mix this just as I have written it. The success 
of the cake depends largely on the mixing. Bake in layers and 
put together with boiled icing — white. 

Mrs. C. E. Johnston. 


Caramel or Chocolate Icing. 

Three c. sugar, \ c. butter, 1 c. sweet milk, 1 c. grated chocolate. 
Boil until it will form a soft ball, when put in cold water. For 
caramel icing omit chocolate. Flavor with vanilla. 

Mrs. Fanny Dixon. 

Chocolate Ice Cream Cake. 

Half c. butter, 2 eggs, 1 c. sugar, 2 c. flour, \ cup milk, 1 t. 
vanilla, 1 t. baking powder. (Part 2.) | c. chocolate, grated; 
yolk 1 egg, 1 c. sugar, 1 c. milk. Boil until thicker than the 
batter; then add this boiling hot to the above. Do not add 
flour, flavoring or baking powder until after hot part has been 
mixed. Use white icing for filling. Mrs. Fred Reich. 

Chocolate Cake (Caramel). 

One c. butter, 2 c. sugar, 3 c. flour, 5 eggs, 1 t. baking 
powder sifted in flour, \ cup milk; cream, butter and sugar; 
add the beaten yolks of 2 eggs. Flavor with vanilla. Add 
milk, whites of eggs and flour by degrees; beat well. Bake in 
four or five layer pans. 

Filling — One pt. brown sugar, 1 cake sweet chocolate 
(grated), \ c. milk, butter the size of an egg. Boil about 
20 min. and spread between layers. 

Mrs. A. L. Dillingham. 

"Madame Jarley's" Chocolate Cake. 

One and a half c. sugar, f c. butter, 1 c. molasses, 4h c. flour, 

1 c. hot water, in which £ cake chocolate has been dissolved, 
allowing it to cool before adding 2 eggs; flavor with vanilla; 1 
t. soda, dissolved in a little water. Mrs. E. C. Wells. 

Preserve Cake. 

Six eggs, beaten separately; 2 c. sugar; f c. butter; 4 c. flour; 

2 t. soda, in half c. buttermilk; 1 c. orange and 1 c. scupper- 


nong preserves; 2 t. each of cinnamon, spice and cloves, and 2 
nutmegs. Bake in layers, using icing for filling. In measur- 
ing soda level off spoonfuls. Mrs. J. W. Pease. 

Japanese Cake. 

Four eggs, 2 c. sugar, 1 c. butter, 1 c. sweet milk, 3 c. flour, 
2 t. Royal baking powder, flavor with spices and h c. whiskey, 
1 c. raisins, 1 c. nuts, \ c. citron. Bake in layers. Use any 
filling. Mrs. Fred Reich. 

Mixed Layer Cake. 

One c. sugar and \ c. butter, well beaten together; \ c. sweet 
milk; whites of 3 eggs, beaten to a stiff froth; 2 c. flour, mixed 
with 1 t. baking powder. Bake in jelly tins — two layers. 
Dark Part — Two c. brown sugar; 1 small c. butter; 1 c. milk; 
yolks of 5 eggs; 3|- c. flour; 2 t. baking powder; 1 t. each of 
ground allspice, cinnamon and nutmeg; 1 coffee c. seeded 
raisins, chopped fine — making three layers. Paper pans with 
well greased paper. Mrs. Leonna M. Sarlixg. 

White Fruit Cake. 

Sift 1 lb. flour with 2 t. baking powders; cream, 1 lb. sugar 
and i lb. butter together; mix with the flour, beat well, and 
add 1 c. sliced citron, 1 c. blanched almonds, 1 c. stoned raisins 
and 3 c. grated cocoanut. Lastly, stir in carefully, the well 
beaten whites of 14 eggs; thin with ^ c. sweet milk and pour 
in a greased mold. Bake 2 hr. Mrs. Helex Dexter. 

Black Fruit Cake. 

One and a half 11). flour, 1^ lb. sugar, medium brown, 1^ lb. 
country butter or 1^ lb. goshen, 3 lb. seeded raisins, 2 lbs. cur- 
rants, 1\ lb. citron, 1 lb. almonds blanched and chipped, 15 
«ggs unless small, then 16, 1 small tumbler whiskey or brandy, 


1 small tumbler wine, 3 nutmegs, 1 tb. ground cinnamon, 1 tb. 
cloves, 1 tb. allspice. This requires from 4 to 5 hr. to bake. 

Mrs. J. Rhodes Browne. 

Fruit Cake. 

One lb. butter, 1 lb. sugar (granulated), 1 lb. flour, 12 eggs, 
1 t. yeast powders; mix as for plain pound cake. Add to above 
f tumbler of brandy or whiskey in which has been stirred 1 
level tb. ground cloves, 2 heaping tb. cinnamon, same of 
allspice and 1 grated nutmeg; then add ^ c. of syrup with 1 t. 
yeast powders stirred in, or enough to make the syrup foam. 
The fruits, which are 2 lb. currants, 4 lb. seeded raisins, % lb. 
citron, h lb. dried figs, ^ lb. almonds, 1 c. crystalized orange 
peel; must be cut up and thoroughly mixed, then floured 
and added to the batter; put in pan and bake from 3 to 4 hr. , 
according to size. Be sure spices are fresh. 

Mrs. Martha A. Preer. 

Fruit Cake. 

Weigh as many eggs in the shell as may be desired. Take 
the same weight, each of flour, sugar, butter, raisins, currants 
and citron. Seed the raisins, shred the citron, stem the cur- 
rants. Mix all the fruit together and flour well with a part of 
the flour; with the rest of the flour, butter, eggs and sugar 
make a batter, then add the floured fruit, mace, cinnamon and 
cloves to the taste. If desired add i a tumbler of wine or 
brandy. This recipe may be condensed into one sentence: 
"Weigh every thing by the eggs. " Mrs. A. G. Redd. 

Boiled Sponge Cake. 

Three-quarters of a lb. of sugar, J lb. of flour, 6 eggs, 2 wine 
glasses (f c. ) water; rind and juice of one lemon; break eggs 
in a bowl; let the sugar and water come to a boil and pour 


slowly over the eggs, beating until light, spongy and cold, stir 
in the sifted flour, add lemon and bake from 20 min. to \ hr. 

Miss. G. N. Deacon, D. S. 
Columbus Public Schools. 

Egg Ringlets. 

One lb. flour, 1 lb. butter, \ lb. sugar, yolks of 6 hard boiled 
eggs, \ c. arrac or rum. On top of ringlets \ lb. sugar, mixed 
with cinnamon. Rub the } r olks of the 6 hard boiled eggs 
through a fine seive and mix this with other ingredients into a 
dough. Roll out very thin and cut out little rings, with a cake 
cutter. Glaze one side with egg, then dip in sugar and cinna- 
mon, and bake. Mrs. Emil Kersten. 

Soft Gingerbread. 

Three c. flour, \ c. milk, \ c. lard, \\ c. molasses, 1 t. soda, 
2 eggs, 1 tb. ginger. Beat the yolks and lard together, then add 
milk, soda and molasses; then ginger and flour. Beat whites 
stiff; add them carefully. Bake in moderate oven, in a biscuit 
pan, f hr. Serve with a wine sauce. Mrs. S. P. Buttolph. 

Ginger Cakes. 

One c. sugar, 1 c. molasses, £ c. butter, 3 eggs, 1| t. ginger, 
1^ t. cinnamon, 4 c. sifted flour, 1 level tb. soda. Mix butter 
and sugar to a cream; beat in the eggs, then molasses, 1 c. of 
very hot water to dissolve soda Drop on pans or bake in gem 
pans — iron ones are the best, Miss Cosgrave. 

Tea Cakes. 

One c. butter, 2 c. sugar, § c. sweet milk, yolks 8 eggs or 4 
whole eggs, | c. of sweet milk, 1 t. soda, 2 t. cream of tartar; 
flour enough for soft dough. Cream butter and sugar together, 
add eggs one at a time until all are beaten in, then add grad- 
ually the milk in which the soda has been stirred; sift the 


cream of tartar with a small portion of the flour and stir in 
mixture, then add balance of flour. The yolks of eggs from a 
white cup cake can be utilized in these cakes. Grated rind of 
a lemon makes a good flavor. Mrs. Martha A. Preer. 

Tea Cake. 

Three eggs beaten light, 1 c. sugar, 1 tb. butter, 2 t. yeast 
powder; flour to make a soft dough. Mrs. Will Pease. 


Two eggs, 1 c. sugar, 3 tb. melted butter, f c. sweet milk, a 
little salt, 2 level t. baking powder; flour enough to roll. Fry 
in deep fat. Mrs. Fred Reich. 


Rub to a cream 1 lb. sugar and % lb. butter; add 8 well 
beaten eggs and essence of lemon to taste; flour enough to 
make a stiff dough; roll out in granulated sugar and form in 
rings; bake in quick oven. Very good. Mrs. A. Wittich. 






Sugar Candy. 

One and three-quarters c. granulated sugar, 3 tb. vinegar, 
2 tb. water, butter the size of a bird egg. Cook in a new heavy 
boiler so as not to scorch easily. For a" test, when done put a 
few drops in a cup of ice water, and when perfectly brittle 
pour on a buttered marble and flavor with 1 t. vanilla after it 
is poured up. Begin working with candy immediately. It 
should be half pulled when cool enough to hold in hands. 
Pull with tips of fingers. Mrs. Beulah B. Martin. 

Cocoanut Candy. 

Two and a half lb. sugar to 1 large grated cocoanut; dissolve 
sugar in little water, cook until hard; stir candy into cocoanut 
in a bowl, flavor with vanilla, beat well, pour on buttered 
marble, cut in squares. Mrs. Fred Reich. 

Chocolate Candy. 

One-quarter lb. of Baker's chocolate, 3 c. syrup, 1 c. sweet 
milk, ^c. butter; cook until it candies and take off the fire and 
beat until it creams. Mrs. C. E. Porter. 

Peanut Brittle. 

One c. sugar; 1 c. peanuts, shelled and pounded. Make a 
caromel of the sugar by melting and cooking until amber colored. 
Stir in the nuts and pour on buttered tin pans. 

Miss. G. N. Deacon, D. S. Columbus Public School. 

Cream Candy. 

Three c. sugar, 1 c. water, 1 large tb. butter. Flavor with 
vanilla. Cook over quick fire, then pour on to slab. 

Mrs. Geo. Brown. 


Cream Candy. 

Two c. sugar, i c. vinegar, 1 large tb. butter. Flavor with 
vanilla. Cook over quick fire until it will harden in water. 

Mrs. Geo. Brown. 

Creole Kisses. 

One lb. granulated sugar, whites of 6 eggs, ^ t. cream of 
tarter, extract of vanilla, 1 lb. pecan nuts, shell and then chop. 
Have the whites of eggs very cold; then add all ingredients 
except nuts, and beat until it will drop from spoon and not 
spread; then add nuts lightly. Drop from a teaspoon on un- 
greased paper, put in baking pan and bake in moderately hot 
oven and watch very carefully. Mrs. Neill. 





Delicious Punch. 

Six qt. claret wine, 1 qt. whiskey, 1 pt. pineapple syrup, 2 
lb. white block sugar, 1 doz. lemons, 1 qt. champaign, 1 pt. 
sherry wine; roll the lemons and press out the juice; sweeten 
the claret before putting anything in it; mix all the ingredients; 
drop a strawberry into each glass before serving. 

Mrs. E. P. Dismukes. 


Cut fine the peel of 6 oranges, put in 1 qt. alcohol and 1 qt. of 
water; bottle and shake every day for seven weeks, then add 2 
c. of sugar which has been boiled to a syrup, in 2 c. of water. 

Miss Mary Kivlin. 

Blackberry Acid. 

Dissolve 2^- oz. tartaric acid in 1 qt. boiling water, pour this 
over 6 lb. blackberries and let them stand 24 hours; strain as 
for jelly; to every quart of juice put 2h lb. sugar; put in fruit 
jars. Miss Mary Greene. 

Mint Cordial. 

A double handful green mint to 1 pt. alcohol; let stand 48 
hr. Make a syrup of \ lb. cut-loaf sugar boiled in enough water 
to cover it. Pour this on the mint. Mrs. E. C. Wells. 




Chopped Apple Preserves. 

Peal and chop the apples cut from the core in slender flakes. To 
each pound of fruit use one of sugar. Put the sugar in a boiler 
and add 1 c. of water to each lb., boil and skim. Drop the 
apples in the boiling syrup and cook till clear. Flavor with 
stick cinnamon. Mrs. C. E. Johnston. 

Watermelon Preserves. 

Peal and slice the watermelon; leave the red meat that is 
firm on the rine. Soak in brine a day and night, or longer; 
then in fresh water, changing very often, until the salt is out. 
Then boil in a very weak alum water for 15 min. Drain and 
boil in fresh water until tender enough to pierce with a straw. 
Change the water several times, in order to remove all the alum. 
Make a syrup of 1^ lb. sugar to each pound of fruit, and as 
soon as the syrup boils enough to skim put in the melon and 
boil till syrup is thick. Mrs. J. A. Walker. 

Brandy Peaches. 

Take (by weight) ^ as much sugar as peaches. Put in 
sufficient water to make a syrup. Boil the pealed peaches 
until tender. Drain and put into a jar. Pour over a mixture 
of 2 parts syrup and 1 of alcohol. Miss Sarah Teasdale. 





One pk. green tomatoes, 10 medium size onions, 2 heads cab- 
bage, 1 doz. bell peppers; chop fine, salt well and let drain over 
night; next morning squeeze out and cover with weak vinegar; 
let stand 6 hr. ; put in a porcelain kettle 1 lb. sugar, h c. grated 
horseradish, 1 t. black pepper, 1 t. mustard, 1 tb. each white 
mustard seed and celery seed; add vinegar enough to cover 
pickle; boil all this and pour over pickles or boil all together a 
few min. Mrs. R. M. Kirvex. 

Green Tomato Pickle. 

One pk. green tomatoes, 1 pt. onions, 1 tb. celery seed, 1 tb. 
white mustard seed, 1 tb. cloves, 1 tb. unground black pepper, 1 
tb. allspice, 3 c. sugar, cover with apple vinegar; slice tomatoes 
and salt over night; next morning put in clear water and 
squeeze dry; when ready to cook put in chopped onions and 
seasoning, with vinegar; last, cook until tender. 

Mrs. R. M. Kir vex. 

Ripe Tomato Pickle. 

Thirty large ripe tomatoes, sliced; 5 green peppers, 8 large 
onions, 3 tb. salt, 8 c. vinegar, 1 c. mustard seed (white), 1 tb. 
celery seed, 3 tb. sugar, cook slowly until done; stir often; add 
red pepper to taste. Mrs. J. T. Johnson. 

Sliced Cucumber Pickle. 

Twelve cucumbers, 1 qt. vinegar, i c. white mustard seed, 
^ c. black mustard seed, 1 tb. celery seed, 6 small onions, ^ c. 
olive oil, and ^ t. finely powdered alum. Slice cucumbers very 
thin, cover with salt and let them stand over night; drain and 
mix well with other ingredients. Will keep well for a year. 


Bell Peppers. 

One pk. peppers, soaked in salt water 24 hr., in very strong 
alum water 24 hr. , in clear water 24 hr., and then wipe dry. 
Make filling, fine chopped, of 1 cabbage, 6 onions, 2 bunches 
celery, put on a quantity of salt, pouring over it, also, boiling 
water, and strain in 5 min. Then heat 1 qt. vinegar, and when 
boiling pour over the filling. Season with mustard, celery seed, 
spices and sugar. Fill peppers and tie each one and pack in 
jars. Heat the spiced vinegar and pour over the peppers three 
successive days. Mrs. Fred Reich. 

Sweet Cucumber Pickles. 

Soak in brine 4 lb. cucumbers, sliced | in. thick, boil in alum 
water J hr. , then in strong ginger tea h hr. Make a syrup of 
3 lb. sugar, 1 qt. vinegar and 1 pt. water, in which boil cucum- 
bers until clear. Mrs. Neill. 
Shredded Pepper. 

Seed and slice 1 pk. green peppers, 1 qt. onions, sprinkle 
over this 7 tb. salt; let stand 2 hr. ; add to 3 qt. vinegar, 4 tb. 
sugar, 2 tb. mustard, 1 tb. each of white and black mustard seed 
and 1 tb. of spice, nearly 1 tb. of cloves, 1 t. celery seed, 1 t. 
mace. At boiling point of vinegar, having rinsed shreds in cold 
water, drop them in and turn about until peppers begin to 
darken and onions are tender. Mrs. Richard Howard. 

Pickled Peaches. 

Eight lb. peaches, 4 lb. sugar, 1 qt. vinegar, ^ oz. cloves, h 
oz. cinnamon, J oz. mace. The peaches must be peeled, but 
not stoned before being weighed. Put peaches, sugar and 
spices in a stout jar and pour over them the vinegar boiling 
hot; cover the jar closely, and repeat boiling the same vinegar 
and pouring it over the fruit five mornings, then seal for winter 
use. Miss Anna Griffin. 


Sweet Pickled Peaches and Pears. 

Take large peaches and pare, but do not cut them, and stick 
3 cloves in each. Weigh 7 lb. fruit to 3f sugar. Pat the sugar 
in a porcelain kittle, with 1 qt, vinegar, 2 sticks cinnamon, 1 tb. 
whole cloves and boil 10 min. Add fruit, a few pieces at a time, 
and cook until clear, but not soft, as they will cook in the jars; 
lift them into jars, boil down syrup, and pour over them. 
Pears should be pickled whole, unless they are very large, when 
they are better cut in halves and cored. 

Mrs. Belle Swift Sims. 

Tomato Sauce. 

Thirty large ripe tomatoes, skinned and sliced fine; 5 green 
, bell peppers, cut up fine; 8 large onions cut up fine; 6 large tb. 
sugar 3 tb. salt, 2 tb. black pepper, 2 tb. ground mustard, 8 c. 
good vinegar and 2 oz. white mustard seed. Mix all of this 
together and cook for 2 or 3 hr., until thoroughly done. Put 
in small bottles, with large mouths, or small jars, seal well, 
or it will not keep. If you wish it hot, add red pepper to taste. 

Mrs. James Smith. 






Steak on Toast. 

Toast slice of bread; grind raw meat; spread on bread, with 
butter, pepper and salt. Put in stove and bake till meat is 
cooked. Mrs. Geo. Brown. 

Orange Soup. 

Equal parts of orange juice and water. Thicken with arrow 
root — 1 tb. to pint. Add 4 tb. sugar and serve with zwiebach. 

Miss G. N. Deacon, D. S. 
Columbus Public Schools. 

Wine Whey. 

One pt. milk, 1 t. rennet, 2 tb. wine. Strain out the curd. 

Miss G. N. Deacon. 

Beef Extract. 

Lean meat from neck or round; chop finely; place in glass 
jar, set in a pan of cold water and heat slowly. The water must 
never be more than 160°F. Let stand 1 hr. , then squeeze out 
clear, red liquid and serve immediately. 

Miss G. N. Deacon. 

Egg Lemonade. 

One egg, beat. Add 3 tb. lemon juice, beat; add 3 tb. sugar, 
beat; add 1 c. milk, hot or cold. Miss G. N. Deacon, 

D. S. Columbus Public Schools. 


MUCH OF the: pleasure 

Of a well-cooked dinner is often lost from the lack of accessories to serve 
it properly. A few dollars invested at odd times on a piece of Silver, Cut 

Glass or Fine China will benefit ami give pleasure to host ami guests alike. 
The lasting qualities ami beautiful designs of the goods we carry in stock 
are well known. 



Steinway, Knabe, Chickering, Fischer and Radle 

You will rind a stock of these Celebrated Instruments at 



For Best Results, Prompt Delivery, 16 Ounces to the Pound, 



'Phone 297. JJJ3 and JU5 FIRST AVENUE. 

Correct ^Iillixxer^y 


Correct Prices. 






Pictures and Picture Frames. 


...WITH THE... 





1 149 Broad Street, COLUMBUS, GA. 




Accounts of WOMEN AND CHILDREN Specially Invited 
DEPOSITS from 25 Cents to .$1,000.00 RECEIVED 


CAPITAL, - $100,000.00 


DEPOSITS, 535,000.00 


For good things to cook 
You'll find in this book. 
Hope you will LOOK 


Sims <& Dixon, 


'Phone 291 


To SAVE TIME and LABOR, *(lM(ffffl(*fy 



^^* e^* tt^* e^' 

Bro«<3L Streets 


To guarantee Success of these Receipts, get your Flavoring 

Vanilla, Lemon, Spices, etc. Everything in the Drug Line. 



2)r, XL E, fllMtcbeil, 
E\>e, Ear, Hose anb Xtbroat Specialist 

IRooms 300=302 flDasonic XTemple. 

©ffice, 360 


IResioence, 1031 
Columbus, (Seorgia. 


% , **0\2i >w %. i ' 


/P ^ ^ ^ FOR MEN j* & <* 


9TL Gm\anuel, FRUIT MAN 

Mothers endorse this fmA.C.CHANC&LPR fy, 


trade mark : : : : : (g/. ; Columbus, GA 

*■"" ■•• m>iiM* 

ITbe IRational Bank of Columbus 

5^ deposits llnviteb #© 

TOilliam 38. Slafte, 1R. H. ttarson, 3. H»ouglas Meill, 

president. Utce*n>te9t. Gasbtet. 


oa> ^J^io4. J^. X-Jl.<^ ^uiL^e. X^. jL 

Tenny's and 

20, 30, 40, and GO CENTS PER POUND. 

vTine v^nocolates 

Twelfth Street 


I J. /A. KIRVEN & CO.. 



7&) OL/tf MOTTO: 

$£) "the best goods are none too good for our patrons " 


25 Years in ttie> 



I thank the public for past patronage and solicit a continuance of the same 


'Phone 1^€>. 1013 I^irsat; Avenue. 


(hase 6>~ 


^ H/GH GRADE f k 



FOR SALE BY J- & J> J- <*> 

J. M. Britt & Co. 

Columbus, Ga. 

The Reasons Why — ^ 


Have become a Household Necessity. 

They are the choicest growths of the finest tea producing countries in the world. 

CEYLON-INDIA teas are the best kind, and TETLEY'S TEAS are the best 
of the kind. 

They are blended and packed in the bonded warehouse of Joseph Tetley & Co., 
London, under the most watchful care of trained experts, whose business it is to see that 
purity and uniformity can lie fully guaranteed. 

They are sold only in air-tight lead packets, so that the original freshness and 
fragrance of the leaf is unimpaired. 

They are most economical because their greater strength requires a smaller quantity 
for a satisfactory infusion. 

Prepare your tea carefully in accord- 
ance with instructions on each packet. 

For Sale by J. M. BRITT & CO. 





i Walter Baker (EL Co.'s* 

# * 

{Chocolate and Cocoa* 

* J 














X *********** 14*4*****4**4*/ 




A book cf "CHOICE RECIPES," CO pages, sent free cf charge to any address. 
Housekeepers, when they order Baker's Cocoa or Chocolate, should make sure that their 
grocer docs not give them any of the imitations now on the market v C v < v < v < v € s € v < v < 

WALTER. BAKER <& CO. Limited 

Established 1780 3 DORCHESTER., MASS. 



You Will Be Pleased 




The ( S1ZI&&TZ' m ® H O J© JS 



P^amovis ^^^tlty^iJ^r oxfords 

Sold in Columbus, Ga., only by Wells-Curtis Shoe Co. 



Phone S3 

or call at our new stores , 

Masonic Temple Corner. 

J. M. BRITT & CO. 


Cook ^witlx Go^ 

...AT $1.25 PER 1,000 FEET... 

Stoves Sold or Rented 


'Phones 2 and 384. 



Hicks & Johnson's Dnio Store 









For Breakfast, Dinner, Sapper. PRECIPES on every Package. 



DEC 10 1902