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Full text of "St. Pauls bazaar kochbuch und geschæftsfuehrer"





^t. t\t«rö 



^^a^aar ^iod)ßucf) 



1892. 



TELEPHONE IVIAIN-899. 



pred I\re55ma99 Ü Bro., 
rOMMERGIÄL PRINTERS. 

Citl;)0^rapl7ers ar^d Blai^l^ Boo^ /T\al^ers, 
140-146 Monroe St. 



LIBRARY -OFJ^ONGRESS. 



UNITED STATES OF AMERICA. 



Dem St. pauls grauen Derein 

unb 
6om 5t. pauls 3iu"sen6 Derein 

"in 
freunbfd)aftlidier £)od)ad}tuno, 
CsCtDiömet. 



COPYRIGHT. 



St. Pauls 



UQCl 

(3esc]3ceftsfuel;)Fer. 



Herausöegebep \-on 



ID^ STIEFELi ur)d lyilNNIE JACOBS. 



Ctjicaöo, 
1-892. jr^3 ? 6 X 



Druck \-oo KroU Kressrnano S. Bro., 140-I4i5 Monroe St. 



~-f-=- 



ESTABLISHED 1866. 



William Schick, 
f arnitore & GaFpetEmporiam. 




WEST side: 
184 W. RANDOLPH ST., 

HAYMARKCT SQUARE, 



NORTH side: 

44-46 CLYBOURN AVE., 

NEAR DIVISION ST. 



(Zall aQci sce our assoFtrgcr^t of 

HOÜIDAY GOODS, 




Yor^voFt 



nbem lotr l^iermit itnfer 



feiner ^eftimmung übergeben, brdngt eä un§, ^n- 
üörberft nnferen l^erjtirf)en ©an! allen ^reunben 
au§jufprerf)en, bie in jo überaus liebenSioürbiger 
2öeife un5 in ber ,r-)eraii§gabc beffelben be()ül[üd^ 
geroefen [inb. g-erner fpredjen luir bie jur)er[i(f)t= 
tid^e .l^offnung an^, ba|3 bie lieben Seferinnen in 
unferem !leinen 23ucf)e (Stroaä finben roerben, ba§ il)nen 
bie oft fo be|rf)n)erlid)e ^ilrbeit in £üd)e unb ©peife= 
jimmer erteid^tern fann. S©ir glauben, "ba^ ber fteine 23anb n)ertl)öolle 
S^ienfte leiftenrairb, ba bie S^tecepte unb 5lnroeifungen nid)t etroa aü§> ber 
©rfal^rung einer tüchtigen .r)au§frau unb ilöc^in [tammen, Jonbern oon 
einer g r o J3 e n 51 n 5 a ^ l erfaf)rener ©amen un§ geliefert raorben finb . 
©iefe Siebling§=$Recepte nnferer oieten ?[Jiitarb eiterinnen finb erprobt 
roorben unb tragen bie (Smpfef)lung i^rer SSerfafferini.en mit ftc^. ©ie 
atlermeiftcn finb Originat^Df^ecepte, bie in f e i n e m a n b e r e n 23uc|e 
§u finben finb. ©a bie Ginfenberinnen au§ aüen 2;t)eilen 5tmerifa'ä unb 
©eutfd§tanb'§ flammen, fo ertialten rair burc^ il^re ^Beiträge bie Siebling§= 
©peifcn ber oerfcljiebenften ©egenben. 

'äJ^öge biefeg 23uc^ nid^t nur ein fleineg 2lnben!en an bie 23a5aar= 
^"^•eier (1892) be§ grauen 3Serein§ unb .S^S^"^ 23erein§ nnferer lieben 
(5t. ^auB Äird^e — Sa ©alle 3lüe. unb O^io ®tr. — bilben, fonbcrn 
fid^ aud) ein befd)eibene§ ^Idt^dlien erobern im (5d^rän!cl)en ber .^au§>' 
frau, in bem fie bie 33üd)er cermalirt, bie fie liebt, meit fie nüt^tid^ 

finb. 3)en ©d^lüffet j^u fold^em (£c^rän!d)en aber laffe man 

'^übfd) fterfen, bamit aud^ bie „sperren ber 8(^öpfung" fid) mandE)mat auä 
bem @ e f cb ä f t § f ü l) r e r be§ 5ßud;e§ einen ^atf) ^oten tonnen. 

^Ic öcrfttffcHitnctt. 



Zither InstrüGtioRS. 

^ fcw rQore pupils v/ill be accepted by 
Ad, CClcxUPeP, 

.j^mmmmm^^ 31 E. PEARSOlV ST. 

_^^WIVI. RUSCHE,fe- 

WHOLESALE AND RETAIL DEALER IN 

^ELGIN DAIRY MILK,^ 

Hotels, Restaurants and Families supplied. 

^^^^^^^ No. rs 

GERMANIA PLACE. 

Staple 9 papey (jroeeries, 



—6— 



kuppen 



©pargel 8uppe. — ^rifcfier ©part3el, in fleiiic etücfe ge= 
fc^nitten, rairb gar gefoc^t. 2)aä aßafjer wirb burc^ ein Sieb gegofjen 
unb bei- 8pargel beifeite gefegt. !^n einen 'lopf fommt i ^^t^• 33»tter, 
i ^[b. 3Jie^( unb bann baä v£parget'35>affev. yiad) einer i ©tunbe 
lüirb ber ©pargel bajn get^an. ?[Ran giebt ba§ nötf)ige ©alj baju unb 
rüfirt bie ©uppe mit 2 ©ibottern an. 

§rau 'IR. ^ a nn e b er g . 



©nppe mit ^I e if d) f l ö ^ en. — i ^[b. fei" getiacfteä 
Dftinbfteifd^, 3 @|löffet 53ntter fein gerührt, 2 ©ibotter, 2 Semmeln ein- 
gcroeicfit unb au§gebrürft, 2Ru§fatnu^, «Satj unb jute^t ber (Sdjaum oon 
einem ©iraei^. 2)ie ?(Jiaffe mufj jroar raeid^ fein, aber bod^ ^ufammen 
galten. '2J?an !o(i^t 10 'äJZinuten in ber ^Ieifd}=@uppe. 

m. 2ö. 



3( p f e I iD e i n = © u p p e . — li C:t. 5(pf etraein, i Ot. SBaffer, 
einige ®tüdd)en 3inintt unb ^ndtv nadj ®ef(^mad roirb jugebedt jum 
Äodien gebradjt. Unterbe^ ^errütirt man 1 ^oc^löffel ^e^l unb i Ot. 
Sßaffer fein, lä^t e§ gut bur(|!od)en, fteüt e§ com g^euer, giebt 1 Ot. 
fod^enbe DMlä) baju unb rii^rt bie ©uppe mit 2 (gibottern an. 

SS. ©c|. 



-7— 



-.«,•.• •*,• • •*.• •*.' •*.• •*.• ••• •*.« •*.• •*.• ••.•' 

»..••• ••. - . •■•• ••••« ••••« •••"• •••*« . •■•• •••■« •••*• •••*« •»••« 1 



Charles li. flleyers, 



DEALER IN 




GR0GERIES. 

Be$t Brands of plour., 

P^OYJSIONS, TEäS, eOFFEES, 
SPIKES # FgUITS, 

471 H. CÜRI^K STf^EET, 

Orders calied for and delivered. 



• *'»• A « • •• « • ■• «J •• • •.« •*.« •*.* **.* ***** 

••••«■ . • •• • • •• ••• .' . •■•• ••• .' • ••• • • •■.••..• • • .•;• • .•.•'• .•;•'• .*■ 



Äraiit=©uppe. — %\ix 6 iperfonen : i 'Ißd. Spinat, ^anb= 
ooll .^örbelfraut, 2 (Stengel ^raujemün^e, Sdjnittjiüiebetn unb etroaä 
^O^ajoran. ^adt jufammen redjt fein unb pveffe ben Saft au§, baf3 
Äraiit troden fei. Dann laf^ einen Söffet üotl Butter l^ei^ roerben, 
bämpfe ha^ Äraut barin bi§ e§ rceid) ift, bod^ nid)t ju lange, fonft ?iie§t 
€§ !ii.>affev. ©ann rit^re eine .^anbüoll ^e^t barein, gief^e ^leifd^brü^e 
baju fo Diel al§ man ©uppe ^aben roitl, ©atj unb ein raenig fein ge= 
fd)nitteneS Srob. Saf3 bie§ jufammen eine ^ 6tunbe foc^en, rid^te an 
unb n'i^re ein rao§l gefc^lageneS ©igelb, cttüag !Ral)in unb ^uöfatnu^ 
barein. 

g-vau e. Ü3 u e r f i 



Virginia Mock-Turtle-Soup. — 1 large calf\s head well 
cleaned and Avashed, ^ ^^^ corn, ^ can butterbeans, 1 can toma- 
toes, 3 large potatoes cut in small pieces, f lemon cut in thin 
slices, 1 wine glass of sherry, 2 table spoons of Worcestersbire 
sauce, cloves, whole pepper, brown flour, brown butter. Lay het 
head in salt water 24 hours, changing the water several times. 
After the head has been well cleaned and the brain removed put 
on to boil in salt water enough to cover. Let boil until the meat 
drops from the bone. When cool cut all the meat, including the 
tongue, into small bits. Strain the stock while hot. Then put 
on the meat, corn, potatoes, butter beans, tomatoes, with stock 
enough to cover, when tender add brains, cloves and pepper, ^tir 2 
tablespoons of browned flour rubbed smooth in 1 tablespoon of 
melted butter, let it boil up well and finish the seasonmg 
by the addition of wine, Worcestersbire and slices of lemon. 

Mrs. Emilie W. John. 



Agnes Wenzel's Favorite Vegetable Soup. — ^ doz, 
corn, 1 qt. butterbeans, 1 qt. tomatoes, 3 large potatoes, 5 cent 
soup bone, 4 qts. water. Boil the bone and water down to 2 qts. 
then strain put on all the vegetables with the stock and boil until 
all are tender. 

Mrs Emilie W. John, 



—9 



WilLUMS ^mn^iuiiP, 



DEALER IN 




pAIrtTS. OILS. 
r_GLASS. ETC. 

207 & 209 W. Randolph St. 

Telephone 4218. 

Trrrr" (^Focei^ics, 

ProvisioQS, Ktc. 
154 ^VEST RANDOLPH ST- 

Orders d^li-u-^x^d. fr^e of cshs-irs^. "^^"^^ 

FREp. pEei^E?, 

331 LA SALLE AVENUE. 

Rer\ts collected arid ii\oqey qegotiated. Proii\pt atterjtioq paid to Real Estate 
arid Fire Irisürarjce busiriess. Wills aqd o\\\Qt Legal Docürrier^ts. 




@lllllU]IKill!aiir_ ir- ■m/^^&jn^im,» 



jBal^cpi^iZoQfectioQCi^Y 



409 DIVISION STREET. 



BRANCH STORE: 

lyl. SiZHEUIx, 230 N. State St. 

—10— 



ToMATO Soup. — Take a good piece of beef and niake stock. 
In this put a carrot cnt in fine pieces, a little rice, a piece of 
celeiy root, a small piece of bacon, a little pepper and salt to 
taste, a small onion, a little Worcestershire sauce and then add a 
can of tomatoes wliicli have l)een boiled and strained. 

Mrs. J. TlEDEMANN, 



Bean Soup. — Soak 1 <|t of beans over night, tiien l)oil in 
3 qts. of water. For flavoring use a bit of carrot and a little 
onion, with either shavings of celery or celery salt. Strain 
through a colander when it is done. Then pour into it 1 cup of 
hot Cream or milk. Serve with little Squares of toasted bread. 

Ida Schmidt. 



ToMATO Soup. — Boil together for 2 hours, 3 Ibs. of beef 
in 4 qts. of water, 1 can of tomatoes, 1 turnip, 1 bunch of sonp 
greens, 1 small head of cabbage and 4 carrots. Stir separately 
2 well beaten eggs, ^ cup of Avater or milk, adding enough 
liour to thicken, drop into the soup, let it come to a boil and 
serve. 

Mrs. Fred Millington. 



Swiss Recipe For Invalids. — Brown small slices of bread 
in a pan, add tablespoonful of butter and stir. Add 1 teaspoon- 
f ul of flour and brown, pour boiling watej? to it, half füll, then 
beat 1 egg, pour in and stir. Grate nutmeg, add pinch of salt 
and let it come to a boil. 

Eliza Tanner. 



-11— 



^^H 



Telephone North-879. 



Fred. Buscher, 






Undertaker, 
Embalmer 



and Funeral Director. 

592 Wells Street. 

Prompt attention paid to all Orders 
Day or Night. 

First class Carriages for all occaslons. 



-12— 



©uppe ö n jungen ©rbfen. — T)k ©rbfen (ii[U man, 
o^ne fte ju lüafrfjen, in einem (Slücf ^ergangener 23utter eine 3Bei(e 
fcf)n)il^en, foiuie and) fpäter je nad) ber '^^ovtion ber ©nppe, 1-2 Toffel 
yRei)[ barin anjieljen, bo<^ miifs let^ereö luei^ bleiben, rann giejU man 
bie nött)ige Ouantitat 23ouiIIon ober fodjenbeö ^Äkffer nnb etiüas jvteifii) 
©jctract hinein nnb luenn bie ©rbl'en gar finb, Salj nnb geljacfte '^'eter= 
[ilie. ^an fod)e g-leifd^ ober ©rieilflöfu' barin ober gebe in 23nttcr ge= 
rö[tete§ ^Beifsbrot baju. i^eit beö .^od)enä 1 ©tnnbe. 

il a t f) a r i n a ^ i m m . 



Ceeam üf Tomato Soup. — Take six «■ood-sized tomatoes, 
a small onion and piece of celery, pepper and salt to taste. Boil 
tili done, then strain and add one Quart of beef broth. Let it 
l)oil up and stir in slowly one cnp of bot Cream. 

Mrs. M. Emmerich. 



» l c i f d) . 



^Tlagout üon gebratenem ^albffeijd). — ®rei (5^^ 
löffel oott brauneä '^^^l in 33ntter, iBaffer, Sorbeerblütter, 3roiebe(, 
Zitronen nnb ^Zelfenpfeffcr. ®ann baä %Ux\ä) bajn. @ut burd> 
fodien. 

^^ e l e n e ß ü p [ d; . 



3 u n g e n ' Ä t e 1 e 1 1 e n mit Spinat. — @ine lüeidjge^ 
föchte frifc^e Odjfenjunge roirb abgezogen, in fingerbicfe Sdjeiben ge= 
jd)nitten, in gefdilageneä (5i getandir, mit geriebener ©emmet überftreut n. 
bann in 33utter gebraten, ruorauf man [ie atä Seilage jn (Spinat giebt. 

^ a r ie ^f e i f n er. 



—13- 



Stiefel & Santa, 

GommissionflleFehants, 

Wholesale Dealers in 

Pötatoes, Apples and all öther kinds of Country Produce, 

165 West]{ai)do)ph St. 



J0I313 Ruprecljt & £0., 

^Broadway Mai%et»^ 

Wbolesale and Retail Dealers in 

Fresln and Salt Meats, Saüsages, Hanns, Etc. 
77 5c 79 \^. :gaQdolpl3 St. 



TO. TO f^^^bl 



I (9ISS I (9. v^erbirK 

PÄSHI0NABLE PRJLUNERY^ 

299 BIVISI0N ^TREET. 

—14— 



Beef a LA MODE. — Put a iiice piece of beef in a dish with 
Salt, pepper, onion, cloves, allspice, jnniper berries, bayleaves, 
vinegar and a little bacon. Let stand for 3 days, then boil 4 
houis. 

Clara Detmer. 



Beef a la mode. — Use short rib pieces or part of rump. 
Take out all l>ones, have well rolled up and put in a piece of new 
niuslin to keep it in place, add a piece of biitter and rui) well 
with pepper and salt. Brown slowly in frying pan with a few 
slices of baked onions, carrot, celery, and a bit of butter. Re- 
move to a soupkettle, add cloves, bayleaf, lemon, cook Ih hours, 
add a small ciip of vinegar. When meat is tender take oiit and 
make a cream sauce of both stews and serve Avith roast potatoes. 

Mrs. Harimoning. 



Veal Loaf. -- Three poiinds of leg or loin of veal and f 
pound of salt pork chopped fine; roll 12 crackers, pnt half of them 
in the veal with 2 eggs, season with pepper and salt, not much 
salt as the pork is salty; mix all together and make into a solid 
form, then take the crackers that are left and spread over the 
loaf, ])ake one hour, basting occasionally and slice cold. 

Mrs. G. L. Schirmer. 



Jellied Chicken. — Cut up a chicken, cover with water, 
add knuckle of veal, spiee with pepper, salt, onion. a very little 
nutmeg, a pinch of red pepper, 2 cloves, l bayleaf, and boil tili 
tender. Take out the chicken, put in a dish, pour broth through 
a cloth, add ^ cup vinegar, pour over chicken. mix and let stand 
tili next day. 

Mrs. H. SCHROEDER. 



15- 



(UPS. J. Sehiefepstein, 

^diulie it Stiefel 

303 E. Division St. 

ESTABLISHED 1866. 

C. ixr. Tx7EI]SrBEK.GrEK., 

DriAggist aLnd Apothe^cra-ry^ 

Sl© ISTortK TxT'^lls St., 



TELEPHONE NORTH-274. 



FRED J. HOFFMAN, 



X3ea.l^f in. 



(^^n-e (^etzä^ an^t^ ^^^i^^ceUeä^, 



414 GÄRFIELD AVENUE, 

r\ear Larrabee Street. 



i3al?epy, See Oream, ^tatlonery, 

8eH00L SUPPLI&S, ETC. 

230 R. ^tate ^t. 
—16— 



äßir geben an üerjdjiebenen Stellen 

einige leere 33Iätter 311, bte für ha^ '^Ibfc^reiben fotd^er 

Stecepte beftimmt finb, bie man ()ter unb ba finbet 

unb gerne aufbewahren möd^te. @§ fanu 

fomit {ebe ^ödjin ba§ 33ud) nac^ 

©utbünfen bereicfiern. 



Savory Pyramid. — Mny l)e nvu\e of beel veal, pork, 
mutton Ol- laml). Break 3 eggs into a basin and beat until light 
and frothy, then stir into them l)y degrees (> tal)les})oonfuls of fine 
breadcrumbs, 2 ounces of butter slightly melted, a tablespoon of 
finely minced parsly, a ta])lespoon of finely minced powdered 
herbs, one teaspoon of seJsoning, f of a Ib. of meat chopped fine, 
then put in gravy. mix thoroughly, form into pyramid shape, 
eirsfcoat with bread<'runibs, l)ake in o;reased tin, and serve with 
gravy poured around. 

Mrs. Otto Sommer. 



Chicken Pie. — Boil your chicken until tender and season, 
line deep dish with nice erust, put in the chicken, some sliced 
potatoes, and the gravy in which the chicken has l)oiled, add a 
teaspoonful of flour, cover with the crust, bake one hour. 

• Mrs. J. H. Haake. 



Melton Veal. — Take any cokl veal, either roasted or 
boiled, chop it fine and season with salt and pepper and lemon 
Juice, add two or three tablespoonfuls of cracker cruml)s and 
moisten with soup stock or hot water. Take -} as nuich finely 
chopped ham as of veal, season Avith nuistard and cayenne pepper, 
add one tablespoonful of cracker crumbs and moisten with stock 
or hot water. Butter a mould and line it Avith slices of hard 
boiled eggs. Put in the mixtures irregularly. so that it will have 
a mottled appearance when cut,press it closely and steam f of an 
hour, set it awa^' to cool, remove from mould and slice before 
serving. 

Caroline Noehren. 



-17 



FUSUILe Di!c U^ieiLtLIiUS, 



Dealer in 



presl} ai^dSaltMcats, 

Pork, Ham, Lard, Bacon, Sausages, Game, Etc. 

48 REES STREET. 

Hotels, Fiimities and Vessels supplied tit reasonablc rates. 

(T. W. y^UpOüp, 

J*Cigar fllanufaetupep,«=5 

and Dealer in 

Tobacco a^cl Srgol^ers' ^rticlcs, 

429 North Clark St., Cor. Elm. 



Deeorator and llpholstereF, 

He-Upholstering and IWattress jVIaking. Laee Cartains done up and hung. 
5t6 NoFtl^ (2:iaitl^ St, 
Shades made to oFder.^^^^^ ^^^"'^ °* ^°^'^^ *'• 

tTotin J. PCooii^ 

FAMCY GROCERIES d FRUIT5, 

Füll Line ot Imported and Domestic Cheese. 

Imported Delicacies. Fine line of Malt Beverages. 

Moderate Prices. 

1027 NORTH CLARK STREET- 

—18— 



(Sauerbraten. - ^ilan nimmt entraeber ^ammel ober 
Dftinbfleifc^, legt e§ 4 %aG,t in ©[fig, 3'^^^^^^"' weisen Pfeffer unb Sor^ 
beerblätter, bre{)t e§ ^O^orgenä unb ^Ibenbö uon einer «^eite jur önbern, 
bratet e§ bann, belegt mit Specf nnb 1 l'öftel i^utter nebft etraaS üou 
bem @[fig, in bem eä lag, eine ©tunbe. Sann brennt man etroaä 
Wt^, t^ut Den übrigen Gffig baui mit einem @Iag 3Sein, etmaä 'Jtnm 
unb einem fteinen ^ebfurfien, täfU bieg auffoc^en, riU)rt eä burd^ ein ©ieb 
unb fc^üttet e§ über ben 23raten. ©ine Stunbe langfam ju forfien. 

^ran '^. ^ann eb e r g. 



Kartoffeln, © rf) m e i n § r i p p e nnb f a n r e 5t e p f e 1 
jufammen gebraten. — ^an fet^t in einer etiuas flad^en 
33ratpfanne ein ©türf Sd)n)ein§rippe jur «^^älfte mit 2öa[fer bebecft unb 
etroaä Salj feft jugebetft in einen nid)t ju beiBeu Ofen unb läf^t 1 
- 1^ Stunbe langfam fodjen nnb gelblid) braten, ^llgbann nimmt man 
e§ l)erau5, belegt bie 'l^fanne mit fteinen, runbgefd)älten Jlartoffetn, 
[treut ein raenig Sal^ barüber, legt bie Df^ippe barauf, unb jroar bie 
offene Seite nad) oben, füllt bie «r-^öljlung berfelben mit gefdjätten, in 4 
2;^eile gefdjnitteneu, fauren 'Jlepfeln, gibt eine ^affe 'il^affer baju, bc; 
bcdt bie ^^fanne unb läf^t bie Kartoffeln barin langfam meid) unb gelb 
braten, roü^renb man fie einmal umbre^t. ®ann legt mau bie iRippe 
mit ben 5lepfelu in eine tiefe Sd)üffel unb garniert fie mit ben Kartoffeln. 

^•rau ^ b a ^ a a rf. 



@ ä n f e p f e f f e r. — "ü^lan put^t Kopf, g-lügel, g-ü§e, S^^ai^, 
iUJagen, brü^t Kopf unb »"^ü^e ah unb fd)ält bie l)arte .^aut oon Sd)na= 
bei unb Jüf^en unb ficbet fie meid) in «Saljroaffer. Jpernad) röftet man 
^eljl in 5Butter, bämpft flein gefdjuitteue ^luiebeln barin, löfd)t fie mit 
ber 23rü^e üom (^iäufcpfcffer unb bem ©önfeblut, roeldjes gleid) beim 
©d)ladjteu mit etmaS (äffig oerrü^rt mürbe, ab, ti)üt ''l.'feffer unb ^Jelfen 
(?itronenräbd)en, 5^'orbeerblätter unb ben Oninfepfeffer binein unb lä^t eö 
big jur geprigen Dicfe foc^en. 

T^rau S (^ ö 1 1 e r. 



19— 



JDHN C. RICE, 



*^ 



STOVES, 

HardmaFe, 



r 



^m: 



muGM 



Manfacturers of 



House 

FUPnishing 

Goods, 



494 ^W^ELLS ST. 



Fui'iiaees cleaned and repaired- 



G. GoHipanshaUsei)^ 



DEALER IN- 



pFesh and Salt flleats, 

Vegetables, Pouitry, Game, Fisli, Dried Beet, Harns, Sausages, Etc. 

500 NORTH GLflRK mm. 



Families, Boardiiig Ilouses and Hotels snpplied at reasonable rates. 

— 20 — 



5?!albäbrate ii. — T)a§ ^-leil'rf) rairb mit einem reinen 'Iud)e gut 
abgepuljt unb mit (Ealj gerieben. 2)nnn läf^t man in einer '^^fanne 
23utter l)eif3 rüerben, bringt ba§ (V^^if"^ "^^)t einigen ©türfcf)en 33rob= 
frnfte unb ^Tüif^eln ^in.^n, läf^t eg langfam \ä)o\\ braun braten, füllt 
t% mit 2öa[fer auf, läfjt eä ruieber ganj einfocf)en unb nod^malS auf bei- 
ben ©eiten fc^ön braun braten, '^hin fiiüt man mit ^(eifd)brübe auf, 
Id^t e§ rec^t langfam fodjm biö ber 33 raten röeid) genug ift unb rüt)rt 
fauren D'iafim an bie ©auce . 

(J l a r a ? a t ^ o m u ä. 



i^alfd)er Dte^braten. — ■ ^an neunte eine ^ammelfeule 
unb lege [ie 6-8 ^age in faure ?[Rilc^, ober in fü^e mit einem @u^e 
@ffig. ^an fpicft ober bereitet ganj einfach raie O^tetibraten. %m befteu 
fd^mecfen Jeltorcer Mbd^en ober irgenb ein gen)ür^ige§ ßiompot baju. 

2)^ a r i a (^ o n r a b . 



D e u t ] c^ e r © a u e r b r o t e n. — ^an nel^me ein fd^önei 
magereg ©tücf D^tiubfleifi^ oon circa 6 g>funb, fpidft e§ mit etroaä ^nob- 
(auc^ unb ^roiebet unb legt e§ 6-8 Sage in faure 2)2it(^ unb ©ffig, 
nadibem man e§ gefallen unb mit Pfeffer beftreut |at, aud^ gibt man 
gteic^ in bie ^D^itc^ ge§acfte ^roiebeln, gelbe dinhtn unb Sorbeerblättcr. 
2)ann bräunt man ba§ ^leifd^ mit 33utter gut an, gibt etroa§ oon ber 
fauren 'iWitc^ ^inju unb läfet e§ barin gar fd)moren. ©ann nimmt man 
ha§, ^teifc^ ^erau§, gie^t bie ©auce mit ©a^ne unb Äraftmel^t ah foba^ 
fie gut feimig ift unb reibt etroa§ ^uäfatnup b'ran. ©iebt man ber 
©oucc noc^ ein @(a§ Sflot^roein unb (Sitronenfcfieiben, fo ift fie gaii^ 
betüat. ®iefe Portion reid)t für 12 5perfonen. 

^rau (gm i l i e ^ f eiff e r. 
—21— 



•.••..-.•••.'?•...'•..•■••.■?■...•. • • • • ••■•,■••:.•..• »■ •• • •• • »•••■• • •• ••. ••• 

:.•,■.•■*■;.■••.::.•,•■•■••■•;■.•..■ «■•.■.:..•■•■••.■••-,• ■•■• . o • •• • •.••••.•■••.•"••.•• 

mm^Ufm:i^::^f:^m:miJ^;*^-:ii^^^^^ ••:•■• •;":?..•:••• .•:••• .•:.••• .•?•:. ./^ 

TELEPHONE NORTH-165. 

Wm. Hiemeyep, 

igeic^euOeft littet 







628 WELLS STRASSE 



Livery-Äutf(l)cn für aWc^ttJctfc prompt oclicfcrt. 



iiiiliiiiliÄiiiiiis»BÄffl*:i?#iii 



23- 



g a b § ! a u §. — (©ine beut[c^e ßanb= unb Sd)if[§foft.) man 
neunte entTüebei fnfd)gefod}te§ ober ütniggebUeknä i^raten= unb ®uppen= 
fteifc^, unb etiuaä geräurf)erte§ (Srf)TDeinefleifd). 9iad)bem man e§ üou 
ben ilnod)en frei gemad)t t)at, lüirb eö fein gefjadt. '¥tan nef)me bie 
boppette Portion Kartoffeln tüte ^leifd), it)eld)e, nadjbem fte gefod)t, fein 
geftampft roerben. S)arnad^ fi^more man eine feingefdjnittene ,^ttiiebel 
in 53utter ober 23ratenfett gar, gie^e ^}leifd)brüf)e ober 'i3ratenfauce ha- 
ju unb füge etroaä feinen ^^feffer bei. ^ann mifd)e man ^-leifc^ unb 
Kartoffeln mit ber 23rü§e gut buri^ unb laffe e§ eben auffod)en unb gebe 
nad) 53elieben md) ein ©tüd ^utttr baju. 

^ e t a 9ft a l) t i e n. 



33 1 i n b e r ^ a a f e. 5Rimm ^roei ^funb S^tiubfleifd) unb jroei ^funb 
fein ge^adteä ©c^raeinefleifd), oier @ier, eine fein geriebene 3"^^^^^^ 
etmaä fein gel)acfte ^^eterfilie unb nad) @efd)macf ^Olu^fatnu^, Pfeffer 
unb ©al;^. '3Jienge ^llleg tüditig burc!^eiuanber, lege e§ in g^orm eine§ 
.^aafen in eine Pfanne, beftreidje ben ^aafen tüdjtig mit 33utter ur.b 
brate im Ofen 1^ ©tunben. Kann aud) falt al§ ?luffd)nitt benut5t mer^; 
ben. ^it felbftgemac^len 9hibeln ober 2)^accaroniö ift biefeä ein cor; 
3Üglid§e§ ©eric^t. 

^rau ?[)^ a r i e C^ a f f e t 

9itid)monb, 3Sa. 



JKe l) b r a t e n . — @ine gut geputete D^tepeule reinigt mau üon 
bem ^ett unb fpidt fie mit i ^^funb fettem Sped. ^n einer beberften 
Pfanne bratet man mit ^ ^^^funb 23utter eine ©tunbe. 2)anu giebt man 
Sßaffer baju unb begießt alle 10 gj^inuten. S)a§ ^-leifc^ mufe 2 (Stun= 
ben braten unb bann fügt man 1 ^t. fanren 9^al)m mit ?[Re^l oerrü^rt 
^inju, (äj^t e§ nod) eine Ijalbe (£tunbe braten unb begießt red^t oft, ha- 
mit ber 23raten einen fc^önen braunen ©lanj erljält. 9J?an ferüirt mit 
D^^ubeln. 

5lgat^efiiebig. 



-23— 



WELLS STREET DYE HOUSE, 
546 Wells Street. 



Ladies' Silk, Woolen, and Satin Dresses, Shawls, 

Sacqnes, etc., Dyed or Cleaned in a 

superiox" nianner. 

First Class Tailor Shop in connection witii the Dye Worlts. 

Suits cleaned and pressed $1.50 

JOHIST F. CORDES, 

DIAMOND SETTER 

^ JVIanilfaGtilrmg JßWßler, 

Kepairing a Specialty. 

187--189 S. Clark Street, 

PtoOlTfl 15. 

Dr. f. OeSCHAUER. Dr. G. H. BECKER. 

Beschauer ^ Becker. 

DENTISTS, 

FORMERLY 

171-173 E RANDOLPH ST.. 168 WASHINGTON ST., 

S, E. COR. FIFTH AVE. 
BOOMS 1 AND 3, 

NEAR LA SALLC STREET. CHICAGO, ILL. 

GRIFFITHS & CO., 

ßroßßrißs, Proi/isions, Notions, 

AND CONFECTIONERY, 

^ae KT. Sta-t^ Stre^^t: 
— 24— 



,^ am m e 1 1 e u te toie SSitb ju Berettet. — SBill man 
ba§ '^Ui\ä) nxdjt in @ffig legen, fo barf e§ ntdjt gu [vifc^ gefd)Iad)tet fein, 
ba eä fonft nid)t mürbe mirb. 3)ie Äeule roirb gut geHopft, gemutet, 
bog ^ett abgelöft unb bann raie ^afen gefpicft, mit 5lelfen unb 9^elfen= 
Pfeffer eingerieben unb in ©pecf unb 53utter gelb gemacl)t. 'üJcan gibt 
fd;lie^lic^ ©alg unb füf^e Wüd) naä) ©efcfimacf bajn. 

2}i ari) 33 e ef en m ei; er. 



«Saure^unge. — ^ür eine gute raeidjgefod^te „>^nnge nimmt 
man einen ^oc^löffel üoll Butter unb einen doU 'Dc'e^l, bräunt bieg, unb 
fügt i ^funb ^anbeln unb l ^funb Dftofinen ha^u. @ffig unb ^udtx 
naä) ^Belieben. 35om g^euer genommen, giebt man nocf) ein @la§ SSein 
5U, fij^neibet bie ^nng^t fein unb gie^t bie ©auce barüber 

© m m a «Stein . 



Ungarif(^er@uilac5. — 6 ^fb. mageret 3linbfleifc^ 
fd^neibet man in fleine Söürfel. ®ann tl^ut man in einen 2;opf je ^ 
^funb 33utter uitb ^ett unb lä^t barin circa 2 Ot. gefd)nittene ^n^iebcln 
leid)t anbräunen, t^ut baä jerfc^nittene ^teifd^ hinein, lä[3t e§ giemlid^ 
gar raerben, nad)bem man e§ oorl^er gut gefatjen liat unb gibt nod^ et= 
roa§ Pfeffer unb Sorbeerblätter ^inju. ©ann giebt man fo oiet ^leifd^^ 
brit^e ju alä man ©auce Ijaben roill, jie^t biefe mit SRe'^l ah, gut fci= 
mig, mür^t fie mit nic^t ju roenig rotten Pfeffer nnb ettüaä 3!JJuäfatnufe. 
^iiv 12 ^erfonen. 

^rau ^ a it ! i n e 1S3 o t b a m m e r. 



^ammelfc^legel mit ^la^m^Sauce. — @in guter, 
mürber ©erleget mirb einige 2;age in ©ffig gelegt unb bann gut mit 
33utter ober ©pecf gebraten, Sine ^albe ©tunbe üor bem 3lnric!^ten 
roirb er entfettet unb bann eine 2;affe fauren D^ia^mg barüber gegoffen. 

m. (BdjtU. 



-25 — 



ERNST HAU CK, 



DEALER IN 



Steves, Tin aod HciFduiare, 



ALL STYLES AND SI7C3 
FOR EVERY KIHC OF FUEL 



THEGENUINE 
ALL BEAR THISTRADE-MARK 
z o/imitations 








ßakeps' Supplies, 

ALSO MANUFACTURER OF 

Tii), Copper ai)d sKeel Iroi) Work, 

383 pivisioii S^reei, 

Opp. Franklin St. 



Roofi-qg, Gutteri-qg and Jobbing do-qe to Order. 



— 26 



Beef a LA Mode. — Take a Shoulder piece, lay it in vine- 
gar for 2 or 3 days with spices and onions. Before patting on 
the stove draw it with salt pork, l)rown a little piece of hacon, hiy 
the meat in this and let it get brown, add your vinegar and spices 
with half a lemon and a crust of rye bread. Let this boil until 
tender. Before serving grate two ginger snaps, add to the 
vinegar and let it come to a boil. 

Margaret Raithel. 



Spare Ribs with Apple Dressing. — For dressing, use 
tart apples peeled and quartered, roll and tie the meat, pepper 
and salt and bake in oven. Serve with baked potatoes. 

Ella Korrer. 



FiLLET RoAST. — 3^ Ibs. of fiUet roast, draw with bacon, 
put in the pan with Ijutter the size of an egg, season with pepper 
and salt, add one cup of cold water, put in a hot oven for one 
hour, When done, finish sauce by adding a little flour and boil- 
ing water. 

Clara Stein. 



Veal Roast. — Lay the meat in dripping pan, sprinkle 
with salt and pepper, and cover with a few pieces of butter 
and a slice of f at bacon ; then add an onion, a few cloves, a carrot, 
^ cup water and ^ cup white w\ne. Baste freely. Roast in 
steady oven 1^ hours. This is the way they roast veal in Switzer- 
land. 

AuGUSTA Hahl. 

ScALLOPED Meat. — This is made of any scraps or bits of 
good meat that happen to be left. Chop line and have ready for 
each cup of meat one cup of stewed and seasoned tomatoes and 
one of bread crumbs. Butter a shallow pudding dish, sprinkle 
with part of criimbs. Then add part of meat, then the tomatoes, 
then the rest of meat, and then the rest of crumbs. Sprinkle 
with a spoonful of butter, broken into bits. Bake 20 or 30 
minutes. 

Mamie Gross. 



97 — 



^OHN HE/o 



DEALER IN 



mmmmmwmmmm 



Cheice &R0GER1ES, 






joHfi PH- STHOH, 

ßakery and Goßfeetionery, 

^ 421 OiEliÜS STf^EET. 




Orders for Wedding and Fancy Cakes 
pron-jptly attended to. 

—28— 



Spinat. — 5lod)e ben ©pinat gut, [d^ütte ba§ l)ei^e SBafjer 
üh iinb begieße 2 ober 3 mal mit faltem. j)rü(fe aii§, üevl^arfe mit 
einer 3tt)ie6et unb einem ©türf 3Beif?brob, gieb etroaä ^^eifdjbrüf^e jii 
unb foc^e tangfam. 

51 ar Ol ine dio\i. 



2Ö e i f5 e ^t ü t) e n. — ©ie roerben ber i*änge nad) fein gefdjnitten. 
3n eine Äaifcrole mirb ein ©tiid 23ntter mit etrcag ^udn Ieid)t ge= 
bräunt. Wan tt)ut bie ^.Hüben fjinein, bünftet fie n3eidj, [täubt fie mit 
Wld){, gibt etma§ ^-leijdibrrtlje ju unb fod)t nod) ein ruenig. 

51. 2? ö rf e t e r. 



9iubeln mit ^lepfeln. — ^^an fodjt .^)ol;InubeIn, bie 
jogenannten "i)J{accaroni in ©aljmafier unb in einem anberen ^opf 
5lepfel mit 6itronenfd)aIe, ^immt unb ^ucfer gar. 6:ine ^luftauffc^üfjel 
rairb mit SButter au§geftrid)en unb mit 3iüiebarf beftreut. 3)ie ^^ol)U 
nubetn unb 5lepfet roerben abraedjfelnb jdjidjtroeije eingelegt unb fleine 
©tüdc^en 5Butter bajroifdjen gettian. ^ie obere ©djidjt mu[j au§ Tni-^ 
beln be[tel)en. ^a§ @anje rairb mit 3n)iebacf beftreut unb mit 3 ge= 
fdjlagenen 6-iern übergoffen, bann eine ©tunbe in nidjt ju l}ei§em Cfen 
gebatfen. ^-^at man fein frifdjeS Obft, fo fann man audj fel)r gut bie 
jct^t fo auSgejeidjueten gebörrten 3lepfel »erroenben. 

51 n n a 3i el) w- 



—29- 



A LARGE STOCK OF 

Watches, Clocks, Jewelry, Diamonds and Optical Goods, 

AT LOWEST PRICES. 

195 CENTRE STREET. 

Firie Watc^i Repairirg a Specialty. All -WorK ■Warrarited. 



LOUIS WUNDERLICH, 

FlfiE UPHOLSTERY^^DRAPERY 

LACE CUKTAINS CLEANEO. 
233 North State Street, Cor. Chestnut. 



SIs'tim.a.'t^:5 fu.iraislneci on s.ppli<zs.tion . 



f\\so pipe Cii^e |mport(^d (Tlillir^ery, 

235 North 

^■—"""■"^ STATE STREET. 

Telephone North-IOO. 

and Fii'st-class Iiitelli2:eiice Office, 
208 North State Street. 



-Grower ol" Fresh Mushroonis, also Sea Kaie. 



5lpfelrei§. — 2Bafd)e 1 lafje üoU D'teiS, forf)e beufetben in 
2Baffer, ein ©tücfd)en 33iitter, ganjcn .'^immt iinb (Sitronenfdjatc beina()e 
roeicf), jatje nad) ©efc^marf", \üa^t 4 mittetgvof^e faure 2Iep[el, ^ 3:a[fe gc= 
raafrfiene ßorint^en iinb etroaö ^i'rffi^ ^)^"aU^ i'"^ töffe alleö jufammen 
raeid^ fod)en. ^nn gibt gebrateneg ^-leif^ baju. 

S DU if e Äeit er. 



© a u c e 5 n iM it m e n f o 1)1. — 'iDian nel^me 3 (Sier, 1 (5-f3= 
löffel 'äRef)(, frfjlage es gut .^iifainmen, 2 'Waffen üoU ©Iiimenfo^I=2Bafler 
l" "Jaffe (Sffig unb eine oj. iJ3iitter. ®ie 23utter lafje man in einem 
%op\ über gelinbem '^-euer jergeljen, tt)ue bie ©ier mit bem SSU^ unb 
23lumenfo^l=2Safjer uub (Jffig f)inju, rütire beftänbig bi§ jum ÄO(ä)en, 
net)me -J- 2;^eetöffet uoll 3^'cfer, reibe etroaS OJJuSfatnuf? unb feroire 
mit bem 2?IumenfoI)I. 'Diefe (Sauce eignet fic^ für y^ifd) unb «r^ül^ner. 

5t I m a (5 I a u f f e n . 



@r ü n e i^ o i) n e n. — Die 33o[)ncu lucrben gefpalten, bann in 
(Salsraaffer meid) gefotten. .r^erna($ mirb ba§-3Ba[fer abgegoffen, 
einige Äod)(5ffe( uoH "DO^e^I luerben in 23utter gelb geröftet, ^i^i^öeln 
unb ^^eterfilie baran gebämft, bie 33of)nen hinein getrau unb bann ge^ 
foc^t. 



Butter or Wax Beans. — Cut tlie beans lengthwise in two 
Ol- three strips. Boil until soft. Drain Avell, return to kettle^ 
add milk, butter, and salt to suit taste. 

Emma Rudowsky. 



CoLD Slaw. — Chop one bead of cal)bage tine, mix it with 
one cup of vinegar, 1 teaspoonful of mustard, 2 tablespoonfuls of 
sugar, a small lump of butter, put it on the stove and let it come 
to a boil, let it cool, and then add 1 beaten egg and 1 teaspoonful 
of salt. 

H. H. 



-31- 



AT THE OLD RELIABLE- 



lJ])]Oi) Tailorii^g Co.^ 

30 ^lybourp f\\je. 30- 



you ean alcuays obtain the best 
Value fop youp money. 

^11 U/ool papts madi^ to order from 

üpiJL/ard$. 



$4.00 



^11 U/ool Suits fro/T) (ttA ^^ 

üpu/ards. *T 



/encoats m c^reat vanety also at low pnces. 



SATISFACTION GUARANTEED 
IN EVERY INSTANCE. 



liarri| M* ßroWi) 



-32— 



Mashed Potatoes (warmed over). — To two cupfuls of 
colcl mashed potatoes add a half cupful of milk, a pinch of salt, a 
tablespoonful of flour, and two eggs beaten to a froth. Mix the 
whole mitil thoroughly light; then put into a puddiüg orvegetable 
dish, spread a little butter over the top, and bake a golden brown, 
The qiiality depends upon veiy thoroughly beating the eggs before 
adding them, so that the potato will remain light and porous 
after baking, similar to sponge cake. 

C. E. M. 



Stewed Cabbage. — Take one head of cabbage, cut fine, 
one heaping tablespoonful flour, stir until brown, add 1 pint 
water, scant ^ cup vinegar, 1 heaping tablespoonful sugar, 1 large 
apple sliced and 1 onion, adda little salt. Boil about 40 minutes. 

Mrs. G. C. Spoerer. 



AsPARAGUS ON ToAST. — Tie tw^o bunches of asparagus with 
soft string, cook in salt water until tender, have ready some slices 
of toast, butter while hot, drain the asparagus and arrange upon 
the toast. Take a pint of milk, 2 tablespoons of butter, salt to 
taste, boil 2 eggi^ hard, cut them in the milk, let it come to a boil 
and thicken with flour. Pour over the asparagus. 

Mrs. M. Hessemer. 



-33— 



A. C. TIMM, 

Dealer in all kindsof 



Knitting Worsted 
Cermantown Wool 
Spanish Yarn 
Saxony Wool 
Hosiery 
Corsets 
Ladies Underwear, 

Clovesand Mittens 
and all kinds 
Embroidery Material. 



Men's Furnishing; Coods, 
Shirts 

Collars &Cuffs 
Ties 
Cloves and Mittens 
Underwear 

Hosiery 
Cardigan Jackets. 
Shirts made to order, 

Perfect fit guaranteed. 



All kinds of Stamping and Embpoidering done to order. 
151 N. CLARK ST. 



RS. 0. M. Pfeifer, 



DEALER IN- 



RASHI0NÄBLE FRiLLINERY, 



Imported plowers, Qaces and neatpers in larae assontment 



165 N. CLARK STREET, 



ORDERS PROmPTLY EXSCUTED. 
--£4 — 



DucHESS PoTATOES. — Ttike enough mealy potatoes to 
make a good dishful. Boil them dry, and while still hot they 
must be beaten witli a silver fork. When they are tine and mealy, 
take two tablespoonfuls of cream, one of butter, salt and pepper 
to taste, and the beaten yolks of two eggs. Whip all these to- 
gether until they are like cream. Mix in the whites of the eggs 
beaten to a froth. When the mixture is cold, cut in Squares and 
piit in a greased baking pan. Place them in rows, biit do not 
have them touch. Brusli over the tops and sides with white of 
the egg when they are brown, and bake until a nice brown. 

Ida Schmidt. 



Fried Parsnips. — Scrape and cut lengthwise in slices a 
quarter of an inch thick. Boil until they are tender. then drain, 
dip in egg and rolled cracker, and fry a nice brown in butter or 
beef drippings. 

Mrs. Naper. 



Egg Plant. — Pare and slice about l inch thick, sprinkle 
salt over each piece and let stand two hours. Then wipe dry and 
dip in egg and flour or cracker and fry brown. 

Mrs. Webster. 



PoTATO Croquettes. — Take mashed potatoes and season 
with salt, pepper and butter. Mix in the yolks of four or more 
eggs, as the quantity may require. Let it cool, then roll in shape,. 
break in egg and cracker meal, and fry tili brown. 

Mrs. Naper. 



-35— 



Oüe @c LH!@l>»lgL>3lk/i%L>i)« 



DEALER IN 



GFoeeries, pafißy Ff öits, Vegetables, Game 

and Poultpy, 

119 ISTorth Clark Street. 



JULIUS ^v\^OLFF, 

Fresh and Salt-Water Fish 

OYSTERS AND DELICflCIES, 

^^ 252 Larrabee St. 



Dealer in 

Fresh, Salt # Smoked Meats 

Poultry, Säusages, Etc. 
230 Larrabee Street, Corner Vedder. 



Prime Kettle L.ard a Specialty. Orders called for and delivered. 

VICTORE. ANDERSON. JOHNP. PETERSON. 

ANDERSON & PETERSON, 
Gvoeeps and Tea Dealers, 

FLOUR AND PRO VISIONS, 

228 Larrabee Street. 

—36— 



CoLD Slaw. — Beat two eggs, two tablespoonfuls of sugar, 
^ teaspoonful of mustard, butter size of an egg, pepper and salt 
to taste. Pour a cup of bot vinegar over this, l3eat quickly to 
prevent ciirdling, and pour over tbe chopped oabbage. 

Emma Spring. 



CuRLY Cabbage. — Cut tbe cal)bage in quarters, put in 
boiling salt water, boil until tender, take out and cbop fine. Put 
in cup of milk or cream in porcelain lined kettle, stir in one 
tablespoonful of flour mixed witb cream and tablespoonful butter, 
put in cabbage and boil 5 minutes; flavor witb nutmeg. 

Olga Kkembs. 



Sa l at * 



Kartoffel (Salat. — Wan foc^t .Kartoffeln in ber ©d^ate, 
jie^t fie ab unb fc^neibet [ie in red^t bünne (Sd)ei6en. ®ann gibt man 
baju fein ge]d)nittene ^^^ie^el", 'l^M^ff^i-'/ ^^h "»"^ Ö"te§ ©peifeöl. 
©obann forf)t man @ffig, mi[d)t if)n ^ur ^^älfte mit ^leifdjbrü^e, gie^t 
e§ ^eife über bie Kartoffeln, mengt e§ gut burc^einanber, läpt e§ ein 
paar ©tunben [te^en unb feroirt. 

iVrau @ mi li e Pfeiffer. 



37— 



TiwiMinMiilPMT^ 



j\. §tad^lma99, 

MerGhant-'.-Tailor, 



220 North 8Me Street. 



por pure 5eas, <?offees, ^te.. 



^0 tj \:\)(^ 



BELL TEfl CO 

446 LARRABEE ST. 



Fred I^nauf, Ppop. St fDanaget», 



Try oür SaVa Coffee. Hll Mail Orders prorqptly atter\ded to. 




CnICKE^f Salai). — Boil together 1 teaspoouful sugar, ^ pepper, 
^ mustard, 1 salt, 1 cup vinegar and 1 tablespoon butter. Stir this 
boiling mixture into the yolks of 10 eggs and let it cool. Then add 
Cream until it becomes thin, cut chicken and add above with 1 tea- 
spoonful celery (celery salt) or stick celery, cut like chicken. 

TiLLIE RUTISHAUSEK. 



Salad Dressing. -»— Two tablespoons mustard, 1 tablespoon 
sugar, 1 teaspoon salt, boiling water enough to make thick paste, 3 
eggs well beaten, 1 cup cream or milk, f cup melted butter, 1 cup 
vinegar. Mix in eartlien dish, set in boiling water and cook nntil it. 
begins to thicken. 

Emilie Hoffman. 



IIam Salad. — Take cold boiled harn, fat and lean, chop until 
thorougbly mixed and the pieces size of peas. Then add an equal 
quantity of celery cut fine, or if this is out of season Substitute let- 
tuce, line a dish thickly with lettuce leaves and fiU with the chopped 
ham and celery. Pour over this a creara salad dressing. 

Ida Stiefel, 



Herring Salad. — Take four herrings, two boiled beets, two 
apples, two boiled eggs, two onions, a little boiled or roasted meat, 
two pickles and two small boiled potatoes. Chop fine like hash and 
season with vinegar to taste. 

Helen Miller. 



—39- 



t . 



E Maelhoefer & Bro., 



UHDERTRKERS, 



Ii2-«114 ClyboUrn AVei)Ue. 






Jfi,181 S. Canal StJ,, iij, Ja(?ksoi|. 

ttrtJ)c ttev JBrurfc, 



33eim ^au[ üon ^^eberii auj^ev^alf) unfcre§ .^^auieö bitten lüiv auf bie 

?[Rar!e tion C. E. & CO. ju ad)ten, lüeld^e alle 

üon imö fommenben ©ad)en tragen. 

»• .• •• • •. .• o • '. •••': .• '. .• • .••••<•• • %*•,• .• >•. 

—40— 



Chicken Öalad. — Boil large cbicken until tender. When 
cold pick to pieces, add 6 stalks ceiery cut fine. Dressing: Take 1 
pt. Cream, put in oatmeal strainer, add 1 teaspoout'ul mustard dis- 
solved in cream, yolk of 6 eggs, let boil, stirring to keep from curd- 
ling. When cold mix part of dressing with chicken, add salt and 
vinegar; a little broth improves the taste. The remainder of the 
dressing pour over your salad. 

Mrs. Chas. E. Rehm. 



Veal Salad. — Two Ibs. roast veal and equal quantity cab" 
bage, two stalks ceiery, 3 hard boiled eggs. Chop cabbage, ceiery 
and whites of eggs together, then add the veal, also chopped. For 
dressing take yolks, ceiery, salt and cayenne pepper to taste, 1 table- 
spoonful mustard, vinegar to meisten. 

Katie Schmidt, Toledo, Ohio. 



Kartoffelsalat. — • ^u ^ ^f . gefod^ter unb in Sdjeiben 
gefdjnittener Kartoffeln nimm i %a]it ß-fftg, J %üi]t 3Sa[fer, 1 feinge^^ 
l)acfte ^i^iebet, jerfto^enen ^^feffer, ein roenig ®al^, 2 Söffet au^gebra^ 
teneg ^ett oon ge!ocl)tem (2d)infcn, ober 23utter, ober 1 Söffel ©alatöl, 
unb 1 Löffel 3itrfev- '^an rül)rt 3llle§ gut burd)einanber. '}{m beften 
ift e§ raenn bte Kartoffeln bei'm 3ul'ei^eiten nocf) roarm [inb. 

ß u i f e K e i t e r. 



-41- 



TELEPHONE NORTH-185. 



6HäS. ßURMEISTER. 

301 ^ 303 bARRAB&E ^T. 

Jos. yu^vylei^, 

14S HSTortH. Claris St. 



Eriglisl-i, Freqcbi aqd Gerir|iq Novelties. Ladies' JacKets ar\(l Ulsters. 

USF. BEDH:SSEl>d:, 

Diamonds, Watcl^es, Jewelry, ^ilverware^^pectacles, 
372 DIVISION STREET, 

Bepairing a Specialty. Between Frankliu and Market Streets, 




'iw^, 




TTa^e^n^O/n, 



■t$-&^ 



Sweet Sour Beans. — ^ bu. wax beans, 2 qts. vinegar, 3 Ibs. 
sugar and stick cinuamon. Boil beans tender in salt water and 
drain. In the meantime heat vinegar, sugar and cinnamon, pour 
boiling bot over the beans. 

DoRA Haake. 



LoBsTER Salad. — Boil a large lobster in slightly salted water 
rapidly for 15-20 minutes. When done it will be of a bright color 
and sbould be removed; if boiled too long it will be tough. When 
cold, crack the claws, twist off head — which is used in garnishing — 
split body lengthwise and pick out meat, saving the coral. Cut up 
large head of lettuce, lay on dish and lobster on this, putting coral 
around the outside. For dressing, take yolks of 4 eggs, beat well, 
add 4 tablespoonfuls salad oil, dropping it in very slowiy, beating it 
all the tiine. Then add a bit of salt, cayenne pepper, ^ teaspoonful 
of raustard and 2 tablespoonfuls of vinegar. Pour this over the 
lobster just before serving. 

Mrs. A. M. HoFMAx. 



Chicken Salad. — Boil chicken tender, chop moderately fine 
the whites of 12 hard boiled eggs and the chicken, add equal quantitT 
of chopped celery, mash yolks fine, add 1 teaspoonful mustard, 2 
tablespoons butter, 2 of sugar, pepper and salt to taste, ^ cup of good 
vinegar. Pour over chicken and mix thoroughly. 

Mrs. A. Hummel. 



-43- 



John Kranz, 



^ ^ ^ 




ItB'^BO State Street^ 



All kinds of Fresh^ Candies Tnade daily. 



Try our delicious Buttercups, Molasses Candy, 
Caramels, Etc. 



H. iiOTHHoitZ & Co., 



Wholesale and Retail 



71 NORTH CLARK ST. 

Telephone North-539. 



^Bologna u. anbete ©orten Sßuvft uon feinfter Clualttät. 
—44— 



Chicken Salad. — Boil chicken until teiider. When cold cut 
in small pieces, add about as much celery cut line, 3 hard boiled egg& 
sliced, thoroughly mixed with the other ingredieuts. For dressing: 
Put saucepan on stove with 1 pt. vinegar, beat 2-3 eggs with 1 
tablespoonful of ground mustard, 1 teaspoonful of black pepper, 1 
teaspoonful salt and a little sugax'. Mix well and pour slowly into 
the vinegar until it thickens, add butter size of an egg last. Be care- 
ful not to Cook too long or the egg will curdle. A little lemon Juice 
will improve it. Garnish with slices of lemon. 

Mary Kurz. 



MixKD Salad. — ] qt. wax beans, finely sliced, boil in salt 
water until tender, drain. When cold add two medium sized green 
cucumbers, finely sliced, then pour over ^ pt. sweet cream, pepper, 
salt and vinegar to taste. 

Mrs. J. BoDMBfli. 



Herring Salad. — 6 herrings, same amount of veal, sinall cup 
of pickles, same of beets, 4 hard boiled eggs. Cut all this in dice 
shapes. Dressing: Take milkings of two herrings, mash well, add 1 
egg, 1 tablespoon salad oil, 1 teaspoon each of pepper and mustard, 
small onion grated, vinegar to taste and mix thoroughly. 

H. Ahrens. 



45 



Hugo T. Petersen, Emil Eitel, 

President. Secretary and Treasurer. 

.^e^sal Pot Uitt^^ 



FATENTED. 



Office: 316 Chamber of Commerce, 

Telephone Main-4873. 



CARL EITEL, MANAGER. 



^>.RE:iMe/^ 



DEALER IN 






m Dry Qoods ai)d JNlotiops, m 




"^''•'^^/Il/ENUE.CO^-^^''"^'^^ 



-46- 



®emiftf)ter2öinterfalat. — 3 ^fjeile in ber ©d^ate raeic^ 
gefodite Äartoffetn, 1 %t)ü{ jaiire ^tepfel, 1 5:()eil rotf)e Oftüben, 1 ^^eit 
eingemachte ©urfen. 3(IIe§ bieg ju feinen @rf)ei6en gefrf)nitten, mit einer 
gnt gevü^vten ©auce von reidjlid) Oet, etraa§ faurer Saline, @[fig, 
Pfeffer unb ©atj oorfic^tig burc^gemengt, baf^ bie ^Sdjeiben gan^ bleiben, 
^n eine ^Salatiere nngeridjtet, ein i^vanj öon Äornjalat mit Oet, ©[fig 
unb ©alj oevmifd^t, ringsum gelegt unb benfelben mit nid)t ganj ^art 
gefod)ten ©iern, roeld^e ^u 8 ■l^eilen gefc^nitten merben, jdiräglicgenb 
oerjiert. ^-3 rairb falte§ ^teifd^ ober C^äring baju gegeben. 

!0 i n a 33 ue n n e f e. 



Chicken Salrd. — One 4 pound chicken, boiled until tender. 
When cold, chop meat very üne; 2 stalks celery chopped fine 
Make a liquor of yolks of 3 eggs, 2 tablespoons of salad oil, I table- 
spoon of biitter, seasou to taste with salt, pepper and vinegar. Boil 
and pour ovor the chicken. 

Mrs. A. Mahnken. 



löfiC. 



fieber^ÄlöBe. — ©in ^l?fi;nb ge^adte ^alb§teber, ^^feffe 
unb ©alj nad) ©efdimad, ein roenig 2)^ajoran unb fein geriebene i\rvk 
bei, 3 ©ier, i äöeiprot cingerceid)t unb auägebrürf't. Wlan mifdjt mi 
^el^l 5U einem ^eig 'neu man mit bem Löffel au§[ted^en fann, läfU bie 
^lö^e gut gar fod^eu, gie^t etmas gebratenen 8pecf barüber unb gibt 
guteä Sauerfraut baju. 

^rau 3 1 1 e t. 



PIIiIiSBU^TS 

(s (» (s G (3 




^ FL0ÜR ^ 

More pread 

peUer ßread 

Whiter pread 

Daily Product of the Pillsbury Mills 18,500 Barrels, 



Sold tu all ßroßßrs. 



-48- 



8e6er = Ä nobel. — i^rob fem gefdiiiitte.i, tu ^itc^ einge= 
roetc|t unb bann gut au§gebrücft. .^alböleber fein geroiegt unb ^xük- 
bei, ^eterftUe, 'üJJajoran, ©atj, ciuraeuig (Sitroneufc^ate unb ein ©tü(f= 
^en ^yiiereufett ober ^Jiarf, 3 big 4 ©ier, alleä gut nermeugt, fleine Änö= 
bei geformt unb in ber ^leifc^fuppe fertig gefod^t. 



ßeber^^löße. — 2 ^:pfunb 'i^eSer unb i ^^^funb 3ftinb§fett 
Sufammen fein gel)ü(Jt. »Sentmel ober ffiei^brot in ffiaffer ge««eirf)t u 
feft auägebrüdt. 3 eier, 1 Jaffe ^^e^t, ^:]Seterfi(ie, ^u§fatnu§, ^^}fef= 
fer unb «Salj. @ut gemifc^t, Mö^e gemad^t unb 20 2JJinuten in 6alj; 
raaffer geforf)t. 

lyrau 8 o u i f e (£ c^ m i b t. 



fieber^^lö^e. — ®ie fiefier rairb geioafd^en, gefjäutet unb 
gefd^abt. ©inige ^it^^^^^^" raerben in ^ ^fuub S^ierenfett gebämpft. 
3u 1 '^funb fieber nimmt man 2 SBerfeu, bie eine meidet man ein unb 
brüdt fie bann au§, bie anbere reibt mau. ©ie§ t^ut mau bann in eine 
©d^üfjel mit ©alj, Pfeifer, ^Jtaioran unb ^uäfatnu^, fd^lägt 2 gier 
baveiu, rül)rt bie ^affe türf)tig um unb ftreut fo öiel ?0^e()lbarüber, ba^ 
e§ einen fteifen S^eig gibt. Man formt bie Ätöf^e mit einem Söffel unb 
lä^t fie in ©alsmaffer fod^en. ®k ftub gar fobalb fie inroenbig eine 
/oei^Ud^e i^-arbe befommen. Sfflan richtet au mit in 23utter geröftetem 
23rob ober gebdmpften ^roiebeln. 

^rau ^. ^e If e n [te i n. 



—49- 



If you are in -qeed of any Dry Goods, Notiorjs, Etc. 
dori't fall to visit 

Dry Goods Ho^se, 

as I carry a good a-qd select stock and seil 
at Iowest prices- 



Beri7ard ^oep, 

ÄFtistieTailoF&DrapeF 

398 E. Diuisioi} '^treet 



—50- 



^ a r t t i e 1 -- 5l l ö B e. — Die mit oei- Bijak in Salsroaffc v 
nic^t gan^ lüeid^ gefoc^tcit Kartoffeln roerben gefdjätt luib raenn ganj 
tait geraorben, gerieben, ^^n 5 ©uppenteEern geriebener Kartoffeln 
nimmt man 1 ©uppenteller geriebene^ alteä äöeiprob, 4 o^ aii§ge= 
taffenen ®pecf, i 2Jiu§fatnu^, 6 (Sicr (ba§ 2öei^c ju ©c^aum gefcl)ta= 
gtn) 1 Kochlöffel ^^e^l, 2 ^Ijeelöffel ©alg. Sßlan roll^ Ijanbbicfe 
Klöf^e, beftreut fie mit "OJ^e^l iinb focl)t etroa 15 "DJ^inuten in ^alsraaffer, 
Wlan rid^tet an mit brauner 23utter unb gibt gefod)te§ Obft bajn. 

■^t n n a J^ rf) [t e b t. 



K a r t f f e 1 = K t ö B e. — ®ie Kartoffeln roerben am "J^age 
oor bem @ebrauc^ in ber ©c^ale in ©aljroaffer abgefod)t, bann gefcöält 
unb gerieben, p^n 3 2;^eilen Kartoffeln 1 ^^t. geriebene^ '-löeifjbrob in 
23utter gebräunt. 3luf einen Suppenteller üotl ^ ©ßl. Wd-jl, 2 ©ier (ba§ 
Sßei^e 5U ©d^aum gefc^lagen), 1 ©f^löffel gebräunte 5ßutter. i-Sjut Der= 
mengt, Klöf^e gemacht, 10 big 15 Minuten in Saljroaffer gefolgt, 
braune 33utter barüber unb gefod^teä Obft al§ >^ugcibe. 

9i. 9^. 



Dampfnudeln. — 1 qt. of milk, 1 cenfs worth of com 
pressed yeast, enough flour to thicken; let rise. Then acld 1 
tablespoonful butter, 2 eggs, pinch of salt, niake into rolls and 
put on board to rise. Put into large skillet 1 cup water, 1 
teaspoonful butter and pinch of salt. When boiling, cover bot- 
tom of skillet with a layer of the rolls, cover tightly and let boil 
for 15 minutes or until dry, without uncovering. Serve with 
stewed prunes or any desired fruit, or with potato soup. 

Minnie E. Jacobs. 



51— 



CflSPAH HRHH, 



DEALER IN 



P ■ + fti ßi \X/ II P 

I oinTSj vl/ils, \3[lass, Wall I apen 

and Window (^Qodes. 
35 Ä 37 CLYBOURN AVE. 



/arpenter Wort? at s9ort notice. 




ftQDS 

A RPET5^Äl^-5riQE5 8>' 



-52— 



^ a V t f f c I ^ <l^ I ö B e. — 2 Qt. .Kartoffeln, gejc^ält, gefoc^t 
unb baim fein gerührt. @troa§ ©alj unb mit fieifjer WM) 511 einem 
bicfen 23rei geriU)rt, i ^^funb i?artoffelmet)t, 3 gier unb bann gut oer= 
rütirt - unb graar fo t)eiJ3 al§ nur möglich, <jeil bann bie Älö^e fd)nell 
!o^en unb loder raerben. @f)e bie Kartoffeln gerührt rcerben, röfte 
üeine 2öürfel 2öei^6rob in 23utter ober Specf unb t()ue in jeben 5l(of?, 
ber fo grof5 fein barf roie etma eine fdjöne Orange, 5 6i§ bevfelben unb 
briicfe i^n bann gut ju. £af^ bie Klöf^e nidjt ju (ange fod)en. «Sie 
fd^merfen fefir gut unb man gibt fie mit irgenb einem 23roten. 

W. S^ e rrm a nn. 



® e r D i e 1 1 e n = K 1 f?. — ©in Salb 3ßeiprob in 2JJiIc^ einge= 
raeid^t, 6 @ier, 1 geriebene 5Ru§fatnu^, etraa§ Sal^ ,^u einem 5;eig ge= 
rü^rt unb in eine gro^e Serüiette gebunben, roobei man aber D^iaum 
(offen mufi ,^um „3(ufgel^en" bes ÄIo^e§. SSlan tijut ^et^tereu bann in 
einen Jopf fiebenben 25>affer§ unb läf^t il}n i Stunbe fodjen. 5)a6ei 
fieljt man öfter§ nac^, ba^ er nid}t anbrennt, ^an gebraudje einen 
rec^t grof^en ^opf. Serüiere mit biefer ©auce: 1 (J^f^Ioffcl oott ^eif^er 
33utter, 1 'l^t. iöaffer, 7^ 5;affe 6-ffig fo(^t man jufammen unb xül)vt 
bann ^ Xaffe ©ijrup unb ^roei Lorbeerblätter hinein. 'äRan fdjlägt bie 
'üJiaffe burd) ein Sieb, gief^t fie roieber in ben 2;opf jurücf, üerbirft mit 
2 5;i^eelöffel aufgetöfter Äornftärfe unb läpt ein paar Stauten fodjen. 

Carotine @mme(. 



© d) ra a m m ! I ö ^ d) e n . — 1 ?aib 23rob gerieben, 2 ©ier, 
©alj, ?i}(U§fatnuf3, in einen 3:opf gett^an, gut mit fiei^er ^teifc^;©uppc 
am §euer oerrü^rt, ein paar 2)?inuten fodjen unb bann anrid^ten. 

?(. 23 ö cf e 1 e r. 



53 — 



GEO. SIEGFRIED 

Ladies Hair Dressing and Manicilre Parlors, 

3Ianufa<'tnrer of all kiiids of 

Room 42, 
'' 78STATE STREET. 



I. M. CARDY, 

Dfv (Soods^Millinei^y 



pehiploW |3ros. 

Chemical Gleaning and Steam Dye House, 

Works and Office, 543 Lincoln Ave., 
Brauch, 95 t N. Halsted St. 

G. R. WOLFF, 

HjatehmakeF and Jeoieler, 

950 N. HaUieii Sireei, 

—54— 



@ d) ra a tn m E t ö 13 d) e n. — i i^funb 33utter fCmimig gerüfirt, 
3 (Ster, ©atj, "dJhiäfatnuf^, ^^et)l nac^ ©ebarf, gut üevrüVt, mit einem 
taffeelöftel eingelegt, i ©tunbe in guter g-leifc|juppe gefönt. 

^. (^ rf) eU. 



@ r i e § = et t ö tu. — .'^Dc^e 1 ^t. Wi(c^ ab, mac^e nüt ®vic« 
einen [teifen Xeig unb gieb einen guten Kjectöffel 23utter, ealj unb 
^IRuäfatnu^ baju. 3ft bie Wa\\t ein raenig abgefüllt rü^ve -i big 5 
©ier, ein§ na^ bem anbern I)inein, ftid) mit einen 3:!}eelönel illöBc|en 
ah unb lege [ie in fodfienbe 5teifcf)övnf)e. 

^ f i na ® ot tm anö^auf e n. 



©aure g-Iei f d;f löBc. — ^Hnim ju 1 ^^"unb gc()acftem 
©diraeinefleif^ 1 5:afje geriebenes äl^eifebrob, 1 ©i, 1 feingctiacfte 
3n)icbe(, ein roenig all^pice ^^^tcffer unb galj,. 9f{nl)re gut buvd) unb 
mad)e RVo^t barau§. 3:^ann löfte 1 gctjäuftcn (S:\]\ö\\d 93ccl)l in 1 G|^ 
Ii)ffet ^ett, giejse unter beftänbigcm 9{üt)ven 3 Waffen 3i^afjer baju biä 
bie eauce jd)ön „zhm" i[t, jalje nad) G^jcfdjmad, gieb jn, ©eroür^, 9^et= 
fcn, ^'orbeer, 2 biä 3 (F-jslöftel (Sffig, etraaS 3ucfer unb bann lege bie 
^lö^e l)inein unb fod)e 10 ^IRinuten. 

S u if e Leiter. 



PoTATO DuMPLiNGS. — Boil some potatoes and grate them- 
Peal and grate some raw potatoes, put in a bag, press ont all the 
Juice, put in a dish, add salt and flour, scald with bot water, and 
then mix in the boiled potatoes. Dip bands in cold water wbile 
making dumplings, put in boiling water for ^ bour. Serve witb 
small Squares of bread fried in butter. 

Clara Detmer. 



—55— 



0908. n, rlantman Cjl öo., 

Poots # S^oes, 



976 Rortb Halsted ^tneet, 

Near Webster Äve. 



Telephone North-374. 

Wm. J. Voltmer Jr. 



^cutfdjc npottfctc. 



PRESCRIPTION DRUBGIST, 

Cor. Halsted St. & Carfield Ave. 

JOHN J. I1NDRE8EN, 

Fire and Plate ßlass Insilrancß, 

158 CENTRE STREET. 

Wall I npen,. '. Window (^pades,. '.Qtc. 

Oalcimininn and Prescoma, 

906 NORTH HALSTED ST., 

-«^ 

Painting, Gri-a-irLing, Glaziiag, Ktc-, oia sliort notice. 

— 56— 



^arfflöBe. — 'OJian net)me ein lüallnujsbtcfeS ©tücf 'üJJar! 
unb reibe es jii ©a^ne, fc^tage jroei gan^e ©ier, etroaö ^alj ^2Jiuäfat; 
nu^ unb '2 (Jillöftel t'alte§ iöafjer mit jraei fein geriebenen ^Semmeln 
l^inju unb rü(}re alleS miteinanber gut burd); forme mit ber .r-^anb Älö|3= 
d)en barauS unb lege [ie in fodienben 23ouilIon; follten biejelben ju raeic^ 
fein, fo tt)ue nocf) ein roenig geriebene ©emmel baju. ,3^eingeid)nittene 
^el2rftlie oerbeffert ben @efd)mad ber Älöpdjen. 

$vnu Jh e nr ici» 



Ä I ö B e ü n JR i n b f( e i d). — (So roirb ein i -]^\. beefsteak red)t 
fein ge^acft, alle§ ©etinige entfernt, bann h^ü : ^ ^funb iHttter ju 
©a^ne gerührt, 2 ß-ibotter, eingeroeidjteä unb au§gebrücfte§ ^ildjbrob, 
^uäfatnuH, Satj unb julet^t ben ^Sdjaum üon einem ©iroeifj. I)ie 
'»Blaffe muB meid) fein aber bod^ gut jufammen galten, ^an ftid)t mit 
einem Si3ffe( ab unb fodjt 5 'lOiinuten in ber ^Suppe. 

.\p e 1 e n e S ü p f d). 



PoTATO DuMPLiNGS. — Boil 1 doz. potatoes; when &oft, 
mash fine as soon as cold, add 6 tablespoonfuls floiir, 1 table- 
spoon baking powder, 1 of melted butter, 4 eggs l)eaten light, 
Salt and nutmeg to taste, mix well, form into balls and tili with 
small Squares of buttered toast, put into boiling water which has 
been well salted, and boil 15 minutes. Serve with fricasse or 
pot roast. 

Mrs. C. W. Haubold. 



—57 



•:»..-:9\y?:':»-. •:»■:?;■'■».. •:m:r;{,;»..\-»-:fr:.:»r::'..:ß.- ..•■•.>•...•• • • •■ .•.••■.;•' »•■ .;•.'•■•• .;••.•.■::•...• . • •• .;" 
-••;•:«■.•.••••"•••■••■•.■•>,■••■■•".■ -.ti:'!'»"''-*-'''»:-*:-'.'*:''-»-'*'-'.'*:'-'*.' ■■••#'•■:.•;•. • . # .•:..■«■■••.■•..■.■.■•■.• . . ■ . o . • 



(^ ^t\!^F^ 



Dealers in 



^Staple & Faney Groeeries,^ 



ßandies, Giprs and Toliaßßo, 



S MmH ffiateiii fifto 



:••».•••«■•••••■•■•» ••.•••• •.•■• ••■♦■•••••. • • .•■•• •••• • ••■ 

► . ■ •• . • •« . • •« , • •• • .■ ' . • •• » . •• ••.• , •••• ••.- ' • . ' . •■•• 

•.• »•.»•• • «•,••• #•• ••• •.••• ••.? •-• ••• • •••♦.' 



-58— 



^ I e i f d) f l ö ^ e m i t 3fia^ m f a u c e. — SiJlan nimmt 1 ^fiinb 
gef)acfte§ »yletjcf), \)a{h (Ecfiroetne unb ^alb Df^inbfleifrf), (läf^t man ctroa^ 
fette§ ©(^iüeinef(eifd) iiiit I^acfeii fo bleiben bie 5llö^e faftiger), kffe ein 
Sßeipröbc^en in TÖaffer aufraeidjen, bn'ide aii§, lege e§ ju bem ^leifd^, 
fd^lage ein (Si l)inein, etiuas feingefc^nittene ,^iüiebel, ^ialj unb 'lifeffer, 
rül^re alle§ gut burd)einanber unb forme eigro^e runbe ÄlJ)He. 5loc§e 
[ie bann in foüiel foc^enbem 3Saffer, baf^ fie beinahe baoon beberft irer- 
ben, mit 2 Lorbeerblättern, paar Oietfen, etroaö ganjen Pfeffer unb paar 
3itiiebelfd)eiben beinahe gar. 'iserrül)re fobann in 1 'J^affe üoU birfen 
jauren 3taf)m 3 S^cclöffel ^O^eljt unb gief^e benfelben unter beftänbigem 
DfJü^ren ju ben foi^enben Jllöi^en, füge ein Stncfd)en 23utter ^inju unb 
laffe 5tllc§ jufammen tüchtig burd)fod)ei.. Wan fann aud) etroaci (J-ffig 
5U bem 9^al)m giejsen, foUte berfelbe nid;t genügenb fauer fein, ^alj 
nad) @efd)macf. 

8 ina S d) lu a b c. 



51 p f e If 1 ö B e. — l^^affe gel)adteä Df^inb^fett, 3 Waffen ^mct)l, 
gut ücrmifdit, 1 X^eclöffel ^al^, riil)re mit falten "i^affer an unb mad)e 
2:eig fteif genug jum ".Jluörolleu, ma^e Ätöf^c mit i 5(pfel, ein luenig 
3ucfer, lege in fodjenbeä ^löaffer unb fod)e 20 ^Jiinuten. 

^auce: 1 '^affe ^urfer, ^ Xaffe Butter, riil)re gut jufammen ; 1 
^t. foc^enbeä 2öafjer mit ein luenig OJiel)l; giepe baju 4- JÖeinglaS 
33ranbi) ober 2öein. 

^•rau @. vö ep p e. 



Ä ä f e = Ä e u Id) e n. — ^it 1 laffe lauraarme ^(ild) unb 1 ct. 
^efe mad)t man einen raeid)en "leig unb lä^t il)n ftel^en bi§ er ^IMafen 
jie^t. Dann : 1 ©f^löffet ^Butter, 2 ef3löffel ^djmierMfe, 1 ©i, 2 
6-^löffel 3urfer, i Saffe (Sorint^en, i 2affe mild), miiijxt ha^ ©anje 
mit etroag ?D?e^l jufammtn unb la^ e§ gdljren. Jf^eile es hann in fleine 
©lüde unb la§ nod)malö gäl)ren. ytad) etroa einer ©tunbe finb fie fer= 
tig um in fbd}enben ^^-ett bereitet 5U roerben. 

2Raria(Sonrab. 



DuMPLiNG. — i loaf white bread cut in thin slices, trim off 
crusts, soak in milk -| hoiir, add 2 well-beaten eggs, salt, pinch of 
nutmeg, tablespoonfiil melted bntter, ^ Ib farina, mix lightly, 
tie in a cioth, boil 1 hoiir in saJt water. 

Marguerite Raithel. 
—59— 



"'"""-""°.^°" Jewelers, 

EXPERT WATCHMAKERS, 

Rooms54&55, 78 STATE STREET. 

Extensive Assortment of Diamonds, Watches, Jewelry and Silverware. 
Gare and Repair of Complicated Watches a Specialty. 



H. Koppelmann, JVIrs. M. Panneberg, 

221 E. NORTH AVE. 

We enlarge Photos in Ink, Oil, Crayon or "Water Colors. 
First Class Work Guaranteed. 

©Vendome Hotel Pharmaey,® 

Ciark & Centre Streets. 

Drügs, Äedxcir\es, Ct\eiriicals Etc, 
Prescriptioris accurately corqpoür[ded day or niQ^l'^- 

Ixatcst Styles. Liowcst PMces, 

G. ALpERT, 

385 Centre Street. 

Cor. Sedgwick St. & Lincoln Ave. 



Har\dsewed Stjoes a Specialty. ÄU -Width). 
—60— 



Almond Torte. — li cups sugar, 2 cups of grated stale 
white bread or biscuitcrumbs, 9 eggs, the whites beaten separately, 
1 teaspoon of cinnamon, 1 teaspoon baking powder, ^ Ib. of 
sweet almonds chopped fine. Do not blanch the ahnonds. 

Mrs. Fred Heide, Jr. 



Fruit Cake. — 1 Ib. of powdered sugar, 1 Ib. of flour, | 
Ib. of butter, 8 eggs, ^ Ib. currants washed, picked over and 
dredged, ^ \h. of raisins, seeded and chopped, then dredged, ^ 
Ib. citron cut into small pieces, 1 teaspoonful nutmeg, 1 teaspoon- 
ful cinnamon, 1 cup of best brandy, cream, butter and sugar, add 
eggs, spiee, fiour, the fruit and brandy hist. 

Therese Maier, Baltimore. 



Delicate Cake. — 2 cups sugar, 3 cups flour, f cups 
sweet milk, whites of 6 eggs, f cup butter, 1 teaspoon cream of 
tartar, ^ teaspoonful of soda, flaror with lemon. 

Etta Herbster. 



Wind. — 4 eggs, 4 tablespoons of cream, butter the size 
of an egg, roll thin, cut in small slices, twist them and fry in hot 
lard,. then sjn-inklc with sugar. 

Mrs. J. J. A. 



—61- 



B. \iessemep, 

Dealer in 

Fii)e Groceries, ProVisioi)s, 

Hresb and «^alt rrteats, I oultry and teame 



ALWAYS ON HANO. 



Teas, Flour, Friiits, and Vegetables. 

Choicest Butter always ori \]ar\d 



Orders called for and promptiy delivered. 

231 nSTortH Claris Str^^t, 



tB. ^effemer,— @vocevie§, Lebensmittel, ^^rifd^e§unb (5'ieia(5ene§ '^U\\d), ©eflügcl, 
I()ee, Md)i, Obft unb ©emüfe. J'«'"'*^ ^Butter iininer üon-ätl)ig. 
53eftenungeit abgel^olt unb abgeliefert. 



D. F, HARMS. 



Dealer in 



* * ^ 



Carpets, Oil Cloth, Window Shades andLaceCurtains, 

1D5 CLYBOURN AVENUE. 

2B2 LARRABEE STREET, 



-62— 




Apple Torte. — Dough: | ciips sugar, 3 eggs, a little 
lemon pecl grated, 1 teaspoon baking powder, J cup milk, flour 
to make a stiff dough. Line large pan witb this and tili with 
sliced apples. Pour custard over this and l)ake veiy slow until 
custard and apples are done. Cnstavd: G eggs, 1^ ca})s sugar, 
beat well, 1^ cups sour creani. 

Mis. W. Apfel. 



Bread Torte. — 1 Ib. sugar, 1^^ cups grated bread, 
moistened with wineglass of red wine, 16 eggs, sniall piece citron, 
■^ Ib. alnionds chopped tine, 1 teaspoon cloves, 2 teaspoons cin- 
namon, 2 tablespoons choeolate, 1 teaspoon baking powder, beat 
^ hour. When baked and cold, pour 1 wineglassful of white 
wine over the layers and spread jelly between. 

Ida Koch, Toledo. 



Chocolate Cake. — ^ cup butter, 2 cups sugar, f cup 
sweet milk, 2^ cups ilour, whites of 8 eggs, one teaspoonful cream 
tartar, ^ teaspoonful soda. Bake in shallow paus. Frosting: 
Whites of 3 eggs, 3 tablespoonfuls of sugar and 1 tablespoonful 
of grated chocolate (confectioner's) to one egg, put the cake to- 
gether with the frosting, then frost the top with the same. 

Emma Wurster. 



-03— 



207 :Nrortli Clark Street. 

Jobbirig aqd Repairir\g prorqptly atterided to. 



DEALERS IN 

Drilgs, Mßiiißines and ßhßinlßals, ^ 

Toiletand Fancy Articies, 

239 NORTH STATE STREET, 

Corner Cliestnat. 

Telephone North-765 ■■ 




LIBERTY BELL CI6ÄR. 

Excellent lOc. Cigar for 5c. 

Genuine Havana Long Filier, Exquisite Aroma 

Unadulterated, Unflavored, Unequalled, 

Sold by all flrst-class Drug-gists and Dealers. 

Ask for it. Beware of Imitations. 

liessleii) ßros-j 

Sole Manufacturers, 182 S. Clark Street. 

CHAS. ROELL, 

Dealer in 

Ory Goods, Hotions, Ete. 

Cor. Lincoln Avenue and Sedgwick St. 

—64— 



Chocolate Cake. — 1| cups üf sugar, ^ cup of butter, ^ 
cup of milk, If cups of floiir, J Ib. of Baker's chocolate, 3 eggs 
and 2 teaspoonfuls of baking powder. Scrape the chocolate fine 
and add five tablespoonf uls of sugar and three tablespoonfuls of 
boiling water, stirring over the fire tili smooth and glossy. Beat 
the butter to a cream, add the sugar, then stir in the chocolate 
and the eggs well beaten. Then add milk, flour and baking 
powder. This can be used as layer or loaf cake. 

Mrs. T. F. John, New Albany. 



Hickory Nut Cake. — Two cups of sugar, one cup of 
butter, stir to a cream; whites of six eggs beaten stiff, one-fourth 
cup of milk, three cnps of flour, tAvo heaping teaspoonfuls of bak- 
ing powder, one coffee cup of nut-meats; bake in a loaf. 

Bertha Heuser. 



Chocolate Cake. — Two cups sugar, one cup butter, beaten 
to a cream, add the yolks of fivc eggs, one cup milk. Sift or 
mix well together five cups of flour with two heaping teaspoon- 
fuls of baking powder, flavor with lemon, then add the whites of 
three eggs, beaten to a stiff froth. Custard for same: Melt 1 
tablespoonful chocolate. Take a half cup of pulverized sugar, 
add two tablespoonfuls of water, allow it to come to a boil, beat 
the whites of two eggs to a stiff frotb, stir the syrup into this 
while hot. Then add three tablespoonfuls of chocolate and mix 
well and set aside to cool. 

Frances Zschuppe. 
—65— 



Kr}^paved 

Yisitii^^ 

dards 



Weddi"qg Irivitations and Arjnouncements, Er^gage- 
mer|t Cards, Firie Writing Paper with 
Moqograms, Address a-qd Crests Em- 
bossed i"n Colors and Bronzes. 



ONLY THE FINEST WORK AT MODERATE PRICES. 

MARKINC ON JEWELRY AND SILVERWARE. 



WiT}. FreuQcl & Soqs, 

Engravers on Steel. Copper and Jewelry. 



155 STATE STREET, Top Floor. 

Estabi. 1865. 




-06— 



Chocolate Cake. — 1 cup piüverized sugar, 1 doz. eggs, 
1 cup of bitter chocolate, 1 tablespoonful of cinnamon, 1 tea- 
spoonful of ground cloves, 1^ cups Üour and 1 teaspoonful of 
Price's baking powder. 

Mrs. Fred Buscher. 



Brandy Bretzels. — The yolks of six eggs boiled hard, 
one Ib. of butter, ^ Ib. sugar, 1 Ib. üour, ^ cup brandy and 
baking powder. 



Butter Bretzels. — 1 Ib. tlour, ^ Ib. butter, l 11). sugar, 
1 egg^ 1 yolk, 1 tablespoonful of cream, a little grated lemon 
peel, 1 teaspoonful baking powder. 



M. Kiessling. 



Walnut Wafers. — 1 cup walnut meats, chopped fine, 1 
cup sugar, 1 tablespoon of flour, 1 egg. Dropped very small on 
tins. Bake in quick oven. 

Louisa D. Sonnenschein. 



-67- 



TELEPHONE NORTH-396. 



Gharles Garben, 



^ ^ ^ 




Pancy Bal?ery and Ice oream I arlors, 
i:ze KTortH Claris Stx^^t. 



iBaumfltd)Cn^ WeddlngCakes and Fancy Birthday Tarts a Specialty. 



ChiicKeq, Lobster ar|d Shrirqp Salads rrjade to order. 



pieckipan & Muhlke, 



Dealers in 



^CJboicc (3ri^ocerics,^ 



Fraits, Vegetables, Etc. 

986 North Halsted Street, 
"' Cor Webster Ave. 



Fine Butter a Specialty. Orders by mail promptly attended to. 

— 6S— 



Walnut Cake. — 2 cups of sugar, whites of 3 eggs, butter 
size of an egg, teaspoonful baking powder, 2 cups of floiir, 1 cup 
of chopped walnuts. Bake | of an hoiir in moderate oven. 

Anna Dehlinoer. 



Hickory Nut Cakes. — One cup l)uttei\ 2 cnps sugar, 
whites of 7 eggs, yolks of 2, 1 enp milk, 3 cups Üour, 3 tea- 
spoonfuls Price's baking powder, 1 cup of chopped hickory nuts. 

Lizzie Yahnke. 



Almond Cakes. -— 1 Ib. shelled almonds, 1 oz. of citron, 
1 lemon, whites of 6 eggs, 1 11). powdered sugar, 2 tal^lespoons 
of flour. Chop the almonds and citron tine, add the juice and 
rind of lemon and the powdered sugar; beat the wiiites and mix 
lightly to the above. Last of all add the flour. Drop from a 
teaspoon to a buttered pan. 

Katherine Wissler., Chillicothe, O. 



Fruit Cake. - - 2 Ibs. raisins, 2 Ibs. currants, 1 Ib. butter, 
^ Ib. citron, 1 cup molasses, ^ teaspoon soda, 1 cup coffee, 8 
eggs, 1 teaspoon of all kinds of spices, 6 tablespoons brandy, 3 
teaspoons baking powder, flour enough to thicken. Sift fiour 
and bakiug pow^der together. Bake 3 hours. 

Mrs. Rosa Bonn. 



69— 



A Perfect Baking Powder. 



The constantly growing demand for Dr. Price's 
Cream Baking Powder, the Standard cream of tartar powder 
for forty years, is due to two causes. 

FIRST: — The extreme care exercised by the manu- 
facturers to make it perfectly pure, uniform in quality, and 
of greatest leavening power. 

SECOND: — Recent investigations expose the fact that 
lertain brands of baking powder contain ammonia and that 
still others contain alum. The unscrupulous manufacturers 
are being found out, and consumers are giving them a wide 
berth. 

Nothing is left to chance in the manufacture of Dr. 
Price's Cream Baking Powder. Chemists are employed to 
test every ingredient as to purity and strength. Hence; 
its marvelous purity and uniformity. Each can is like 
every other. It never disappoints. The BEST is ALWAYS 
the CHEAPEST. 

Dr. Price's Cream Baking Powder is re- 
ported by all authorities as free from Ammonia, 
Alum, or any other adulterant. In fact, the 
purity of this ideal baking powder has never 
been questioned. 



-70— 



SuGAR Cookies Molded in Different Form«. - - 2 Ibs. 
flour, 1 Ib. powdered sugar, 1 Ib. butter, 2 teaspoonfuls saleratus, 
4 eggs, 1 teaspoonful cinnamon. Rub butter and siigar together 
to a Cream, then add 4 eggs one at a time, })eating a few miniites 
»fter addinof each. Mix saleratus with flour. Work the entire 
ingredients to a stifl dough Let stand 24 liours in a cold place, 
then ready to mold into ditlerent fornis. Dip in 
before baking. 

Mrs. K. Stiefel 



egg and sugar 



Orange Cake. — - 2 cups sugar, 2|^ cups flour, ^ cup water, 
3 large teaspoons baking powder, yolks of five (5) eggs, whites of 
12 eggs, grated rind and juice of 1 large orange. Bake in paus as 
for jelly cake. Put together as follows: Beat yolks and whites 
separately. put sugar and yolks together, after that water and 
orange, lastly flour with baking powder. Make quite a stiflf 
frosting of the 3 remaining whites and powdered sugar, then add 
the whole of the grated rind and a little more than half the juice 
Frost between each layer. 



of another orano^e. 



Anna J. G. Sonnenschein, 



Excellent Apple Cake. — - One cup sugar, 1^ cups flour, 
1 egg, butter size of an egg, 1 cup sour milk, ^ teaspoonful soda, 
put sliced apples on top, and sugar and cinnamon. 

Mrs. Naper. 



—71— 



J. H. FRAMKE d CO., 

The North Side Fair 



^^•-^^ 



283 (5t 28 S HSTortH jPl^^. 
na^e 9avra6ee (Strai3e, 

bem einzigen imb größten ©efd^äfte feiner 5h-t auf ber D^orbfeite, 

nu^er^^r tooIU Mc öcften haaren 

für U^ üjcuidftc (^elb Ijabcn. 



Telephone North-374. 



(^ 



HN Q[. R0LÄND, 






!€ 



jPlungbiQg, 
(SasfittiQg, 
Pi^aiQage, 



i©S2 ISTortH KCalst^d. Str<s^t. 



-72- 



Macaroni. — - To the stiff beaten whites of six eofffs add one 
poiind of povvdered siigar and beat well. Then add one pound 
of prepared almond paste, chopped flne, and work this real well. 
Lastly, add two heaping teaspoonfuls of flour. Drop in small 
doses and bake in a slow oven. 

Clara Kappes. 



SiLVER Cake. — - ^ Ib. sugav, ;\ 11). Hour, J Ib. bntter, the 
whites of 7 eggs beaten to a stiff froth. Flavor with peach or 
almond extract. Bake and ice. 

Amanda M. Andresen. 



Light Fruit Cake. — Nine eggs, 1 Ib. sugar, 1 Ib. butter, 
1 Ib. flour, 1 Ib. raisins, 1 Ib. cnrrants, h, 11>. citron, li teaspoon- 
fuls of Price's baking powder, one or two glasses of brandy. 

Bertha Veesenmeyer. 



Fancy Doughnuts. — 2 cups of flour, 2 cups of water, 1 
cup of butter, 5 eggs, 1 tablespoonful sugar, rind of a lemon. 
Let the water and butter boil. Then put in flour gradually and 
stir it until it is dry and does not stick to the kettle. Take it 
from the fire and stir in one egg, rind of lemon and sugar. After 
it has cooled somewhat stir in the remainder of eo'ffs, one at a 
time. Beat it hard. Drop half a tablespoonful at a time into 
very hot lard. When done roll in sugar and cinnamon. 

Annie Hoffman. 
—73— 



EMIL L. NOFS. HERMAN E. GKADT. 

INTofs 6t Grnadt, 

DEALERS IN 

Steves, Tin and Hardware, 

Cutleiy and House Furnishing Goods, &c. 
No. 933 N. Halsted Street, Cor. Garf eld Ave., 

All Kinds of Stoye Repairs Furnished, Jobbing Proinptly Attended to. 

?EI^yOIxP I^^^USE, 

Blanufacturer of 

Ladies' and Gentlemens' 

Ffj^E FOOTWeAI^, 

981 N. HÄLSTED ST., 



Get Your Shoes Mended Here. 



ADOLPH BEHREIsTS, 

980 N. HALSTED STREET, Near Webster Ave. 

|3akeri} # Co])i^ecUoi)eri}j 

Bread, Cakes, Pies, Biscuits, &c., always fresh on haiid. 

— ICE CREAM PARLOR. — 

AU Orders for Wedding-s, Parties, etc., promptly attended to. 

GHAS. KUECHLER, 

— Dealer in — 

Fresh and Salt Meats, 

Poultry, Fish and Game, and Manufactuier of Lard, 
Harn, Bacon and Sausages. 

984 N. Halsted St., Cor. Webster Ave., 

—74— 



Tilden Cake, — One cup of butter, two cups pulverized 
sugar, one of sweet milk, tbree cups of flour, half cup corn starcb, 
four eggs, two teaspoonfuls of baking powdcr, two teaspoonfuls 
of lemon extract. Tbis can be baked in biyers. 

K. Lipscb. 



Ai.MOND Cake. — 1 pound of abiionds, one Ib. of pulverized 
sugar, 1 doz. of eggs, i cup of tlour; stir one hour. 

L. G. Haubold. 



Chocolate Cake. — 4 eggs, 2 cups sugar, 1 cup butter, 1 
cup sweet milk, 3 cups flour, 8 teaspoonfuls baking powder, 2 
teaspoons vanilla; lieat well, divide into equal parts, and into one 
of these grate a cake of sweet chocolate. Bake in layers, spread 
with custard, alternately light and dark. 

Mrs. R. C. Rudowsky. 



White Fruit Cake. — One cup butter, 2 cups of sugar, 1^ 
cups of milk, 3 cups of flour, 2 teaspoonfuls of Price's baking^ 
powder, whites of 5 eggs, one grated cocoanut, one Ib. blanched 
and chopped almonds, ^ Ib. sliced citron. 

Lydia JoTin, Trenton, 111. 



-75— 



Our Rye Bread the FInest. "VIENNA" the Best. 

Crackers and Biscuits U;isurpassed. 

Ask your Crocer for them. 

The Wm. Schmidt ßakiog Co. 

75-77-79-81 Clybourn Ave. 



Established 1867. 



J0HN FR. 0RENS, 

m Dry (jOods ai)d J^(otio9S, ® 

rlort[) Molstecl and Oentre ^treets. 
Oheap Crockery. Dishes to Loan. 

Hei)ri| JUrgei)Sj 



4-61 Larrabee Sireei. 



RS. 0. geH0ENIAN. 



210 6LYB0URN ÖVENUE. 
—76— 



Brown Stone Front. — 1 cup sugar, | cup butter, 3 eggs, 
^ cup sweet milk with teaspoon of socia dissolved in it, 2i cups 
flour, h cake Baker's chocolate, | cup milk, 1 cup sugar, yolk of 
1 egg, to be cooked until thickened and added to the above when 
cold. Bake solid or in layers. If in layers, put fogether with 
l)oi]ed frosting, chocolate icing or any preferred way. 

Miss Jacobs. 



Sand Cake. — Yolks of 12 eggs, 1 Ib. well sifted potato 
flour, 1 Ib. sugar, 1 Ib. butter, lastly the whites well beaten. 
Flavor with vanilla, put on well buttered paper and bake in 
moderate oven. 

M. Pillinff. 



Marble Spice Cake. — Light: 1 cup sugar, h cup but- 
ter, I cup milk, 2 cups flour. whites of 3 eggs and li teaspoon- 
fuls of Dr. Price's Baking Powder. Dark: %; cup bröwn sugar, 
i cup molasses, J cup butter, J cup milk, 2 cups flour, yolks of 
3 eggs, li teaspoonfuls Ivaking powder and 3 teaspoonfuls of 
mixed spices.. Put batter into loaf pan and bake in a moderate 
oven. 

Millie Schmidt, Toledo, O. 



Fruit Cake. — One Ib. raisins, one Ib. currants, one Ib. 
brown sugar, 4 eggs, 1 cup sour cream, J Ib. citron, 1 glass 
wine, 1 teaspoonful cinnamon, ^ teaspoonful ground cloves. 1 
teaspoonful soda and 4 cups flour. 

Mrs. Olbert. 



-77. 



Don't buy real estate by tlie poiind. 




Reform, like Charity, begins at 
Home. To stop Adulteration, stop 
buying adulterated Coods. 

Ask for 

Millars Penang Spices, Chili Sauce. 

For Säle bj- all flrst-class Grocers. 

E. B. Miliar & Co.: 

IMPORTERS AND GRINDERS. 
41 &43 Wabash Ave., 




Perhaps adulterated Spices contain microbes. Who knows? Our trade 

mark means not only 

^bsoliate Purity, 

and the very highest quality of stock, biit also skillful manufacturing and 

correct packin g. 



George F. Kolbe & Son, 



— Wholesale and Retail Dealers in — 



Family ii®(giiOii 



Teas, Coffees and Spices. 



23« Rush Street, Cor. Chestnut. 



Tel. North 802. 



Orders Solicited. All Goods Proniptly Delivered. 

—78— 



Pepper Nuts. — 6 3^olk8 and 2 whites of eggs, 1 Ib. white 
sugar, 1 pint of flour, 1 teaspoonful of hartshorn salt, 1 teaspoon- 
f ul cloves, ^ teaspoonful allspice, 1 of pepper and i of nutmeg, 
2 tablespoonfuls citron. Bake in a slow oven. 

Minnie Eckebrecht. 



Cream Cake. — 1 cup sugar, 1 tablespoonful l)utter, 1 
€gg, 1 cup milk, 2 cups of flour, 1 teaspoonful baking powder, 
üavor to taste, and alittle salt. Cream for filling: 1 cup of milk, 
stir while boiling, 1 egg, i cup of sugar, | cup of corn starch, a 
pinch of salt and a little extract; stir in the boiling milk until 



thick. 



H. K. 



Lebkuchen. — ^ gallon molasses, 1 Ib. lard, 1 Ib. brown 
sugar, ^ Ib. citron, 2 Ibs. each of hickory and walnuts cliopped 
iine, h nutmeg, cinnamon and cloves to taste, 5 eggs, i cup 
brandy, 2 tablespoonfuls of baking soda. 

A. Eckebrecht. 



Sweet Strawberry Cake. — Three eggs, ono cupful of 
sugar, two of flour, one tal^lespoonful of butter, a heaping tea- 
spoonful of baking powder. Beat the butter and sugar together 
and add the eggs well beaten. Stir in the flour and baking 
powder well sifted together. Bake in deep tin plates; this 
quantity will fill four plates. With three pints of strawberries 
mix a cup of sugar, mash them a little. Spread fruit between 
layers. The top may be covered with a meringue of the white 
of an egg and a tablespoonful of powdered sugar. 

N. K. M. 



—79— 






• »• ••• •'»• •••••• ••« • • •• • 



• • •• • • •• • 



Ileabepg's Express & Storage Co., 



Private Rooms fop Stopage 
« « " if dcsiped. 



parnitare 



flNt> 



Piano IWovers 



ZI"? NoriK Clark Sireei, 



TELEPHONE NORTH-233. 



--v'N'^^^^^^WV^^'W^^^^V^^^^^^^^'^^^^^^^^^^ 



•*-••.•., ' •, • • . • . . . • . • • • . • • • . • • • . • .♦ • 

•'.•;•>'.•:• c •. * * » •• .' •• ••. •:• • ••.•• ••:•• *''• -'• ' '"'*" 

_8(» — 



Spice Cake. — - 1 cup sugar, i cup of butter or lard, i cup 
of milk, 3 eggs, ^ nutmeg, i teaspoonful cinnamon, i teaspoon- 
ful cloves, 1 teaspoonful allspice. 

Emma C. Braun. 



Sponge Cake. — - No. 1: 1 cup flour, 1 cup sugar, 3 well 
beaten eggs, li taWespoonfuls of milk, 1 heaping teaspoonful of 
baking powder. Flavor with vanilla. 

Lanie Braun. 



Molasses Cake. — - 1 cup molasses, ^ cup sugar, 2 eggs, 
I cup of ice water, i cup butter, 2 teaspoonfuls of soda, 3^ cups 
of flour, and 1 cup raisins; cinnamon, allspice, ginger and cloves 
to taste. The soda must be put in the water, and then the part 
that dissolves goes into the cake, but the Sediment in the bottom 
of the cup is not to be poured into the mixture. The raisins are 
to be floured; the batter is made about the same consistency as 
ordinary cake batter. 

Ida Schmidt, 



Spice Cake. — 1 egg, 1 cup sour milk, ^ cup butter, 1 cup 
raisins, 1 teaspoonful baking soda, 1 teaspoonful baking powder, 
1 teaspoonful allspice, 1 teaspoonful essence of lemon, 1^ cup 
flour. 

Lizzie Belleisle. 



—81- 



TELEPHONE NORTH-164. 



d. E. (Ti^ozet & (2o., 

WHOLESALE AND RETAIL DEALERS IN 

Wall Paper, Pain^s, Etc 

225 N. (Zlarl^St 



INTERIOR DECORATIONS. 

... FINE PAPER HANGINGS. ... 

ESTIMATES FUR^ISHED. 



Exclusive A.öents apd Jobbers to tbe Trade 
of 

pirge's Wal) Papers 

at Factory Prices. 



—82- 



•Hickory Nut Layer Cake. — | cupful Ijiitter, 2 cups 
sugar, 1^ pints flonr, 5 eggs, 1 teaspoonful Price's l)ak:iug powder. 
1 cupful milk. Ruh tlie butter and sugar to a white light cream, 
add the eggs, 2 at a time, beating 5 minutes between eaeh addi 
tion. Sift the flour with the powder, add to the butter, etc., and 
the milk, mix into rather thin batter and bake in jell}^ tins 15 
minutes. Before cooling, spread clear icing and hickory nuts 
chopped fine between layers. For icing take 1^ cups sugar, 
whites of 3 eggs, mix togethßr smooth and pour over the cake. 

Emma Becker. 



Sponge Cake. — 1 Ib. sugar, 1 doz egs^iii, 1 Ib. flour, 
grated peel of a lemon . Sift the sugar and break the eggs in one 
after the other, stir about 20 minutes, sift the flour 3 ori times, 
stir it in gradually, put in form and Ijake in a moderate oven 
about one hour. 

Ida Nau. 



Angel Cocoanut Cake. — Two cups of poAvdered sugar, 
one of butter, three of flour, one teaspoonful l)aking powder, 
whites of eight eggs, half a cup of milk. Flavor with vanilla. 
Bake in jelly pans. Spread the top of each with thick icing, let 
dry and sprinkle thickly with cocoanut. When the cake is as large 
as desired, ice all over and sprinkle with the cocoanut. 

Olive E. Webster. 



Coffee Cake. — 1 cup brown sugar, 1 cup of butter, 1 
cup of strained coflfee, 1 cup of molasses, 3 eggs well beaten, 1 
Ib. raisins, 4 cups of flour and twoscant teaspoonfuls of saieratus. 



H. K. 

-83— 



V- 



-^t.\NES^ 



Telephone North-191 



s@#®®®i#®» 



Silver • Lake • Ice, 



pamilies promptly süpplied. 



^ ^^SEM^^^ 



V 



:0TTAGE .•. Hill .•, Bairy, 



135 PRieHlGAN gTRBET. 



Hotels and Restaurants sapplied. 



-84- 



Cream Cake. — Four eggs, whites and yolks beaten 
separately, two teaciips of sügar, one cup of sweet cream, two 
heaping ciipfuls of flour, one teaspoonful of soda; mix two tea- 
spoonfuls of Cream of tartar in the flour l)efore sifting. Add the 
whites the last thing before the flour, and stir that in gently with- 



out beating. 



Adelaide Lindow. 



Orange Cake. — 2 cups of sugar, %; cup of butter, beaten 
to a Cream, 3 eggs, yolks and whites beaten separately, 1 cup of 
milk, 3 teaspoonfuls baking powder, 3 cups of flour and grated 
rind of one and juice of half an orange. Put the juice of the 



other half orange in the icing. 



Lizzie Fricke. 



Nut Cake. — One tablespoonful of butter and one eup of 
sugar, which sliould be beaten together, yolks of two eggs, one 
cup of chopped nuts, one cup of milk, tAvo cups of flour, two 
heaping teaspoonfuls of baking powder, mix together, flavor with 
vanilla. Frosting: Beat the whites of two eggs and one pound 
of pulverized sugar, and decorate with nuts. 

Lizzie Schodosky. 



Rattan Coffee Cake. -— 1 11). of flour, ^ cup of sugar, 4- 
Ib. of butter, 5 eggs, 1 cup luke warm milk, 1 cake of yeast dis- 
solved in portion of milk. Mix butter and sugar, add eggs one 
by one and then the milk, yeast and flour alternately. Work the 
«ake well one hour. Let it rise three hours and bake one hour. 

Mary Yahnke. 

—85 — 



STÜCK 



PHIL. A. STARCK, PRES. 
M. E. STRACK, 

SEC. AND THEAS. 



PlAMOS 



Sold direct froni our faetory at manufacturer.s prices. 
Eass Payments if desired. 



Highest Quality of Tone. Responsive Action. 
Delicate Touch. Perfect Workmanship. 

Fine Finish. Creat Durability. 

Fully Warranted. 




The above cut sliows the interior view of our Grand Upright Scale Piano, wit 
Füll IroD Plate to the top cf case leaviog- au opening where Hie pins go into the wrest 
plank. With this improvement the tone is sweet aud sympathetic and the Instrument 
will remaiu in tune to a greater length of time. Bridge is made of several layers of hard 
Rock Maple. vvvest plank of flve thicknesscs of the same material crossbaaded. French 
Repeating Action, giving prompt and elastic touch. Also many other improvements 
which lack of Space prevents us from mentioning here. Our new catalogue will be sent 
upon application. 

Starek & Straek Piano Co., 

Salesrooms and faetory: 171 & 173 South Canal St. 

—86— 



Cheap Fruit Cake. — | ciip molasses, h; cup butter, 1 ciip 
sugar, 2 cups flour, ^ cup coffee, 1 cup raisins, 1 cup almonds (or any 
nuts), 1 cup currants, 2 eggs, 1 teaspoonful soda dissolved in water, 
2 teaspoonfuls cinnamon, ^ of cloves, 1 of brandy or wiue, ^ Jb, 
citron, ^ nutmeg. Bake in slow oven 1 hour. 

Mrs. J. Tiedemann. 



EvERYDAY Cake. — f cup of butter, f cup milk, 1^ cups sugar, 
2^ cups flour, 2 eggs, 1 teaspoonful vauilla, 2 teaspoonfuls Price'a 
baking powder. 

Emma Hild. 



CoFFEE Cake. — Two cups of brown sugar, 1 cup new molasses, 
1 cup butter, 1 cup strong coffee, 3 eggs, l heaping teaspoonful salera- 
tiis, 1 tablespoonful each of cinuatnon, cloves and nutmeg, l.j Ib. of 
fruit and 5 cups of fiour. 

Mrs. Leu])old. 



French Cream Cake. — One cup sugar and ;3 eggs well beaten 
together, one and a half cups of flour, 2 teaspoonfuls of baking 
powdei", well mixed, 3 tablespoons of water. Custard: Take nearly 
a pint of milk, heat and when nearly boiling add two small table- 
spoons corn starch, wet witb a little cold milk, two beaten eggs, witb 
one-half cup of sugar; cook and stir all the time until it thickens 
enough to drop from a spoon without running. Remove from the 
stove and add one-half cup of melted butter. When a little cool 
add 2 teaspoons of vanilla. Spread between layers while warm. 

Clara Uchtmann, 

—87— 



DEALER IN 

•|-P00TS#SI:i0KS,*|- 

167 N. Clark St., Cor. Erie., 



Repairing Neatly Oone. 



0HN H0ERLLE, 



59 5^optl3 C?:iarl$ Street 




^ä^' 
=#-' 



1^1^::^^ 



f 



^^ * 



\^^' 



Th^e best fitti-qg and most darable 
tlticial Qeas and 



riiMciai l_ieas ana ^oirms, 

Äaqufactüred by 



Rechans, 



.... 167 Washington Street. 



A füll liqe of Cratcl:\es, Trusses, Elastic StocKings; Etc. 



&^Z 

^ ^^'^/ 



-^ ^ 'Vnv- ^ ^ 'V'W^ 4 









Cake. — Eight eggs, ten ounces of sugar, half a pound of 
flour, the jiiice and rind of one lemon. Separate the eggs, beat the 
yolks, sugar and lemon until thick and light, whisk the wliites until 
dry, which add with the flour, half of each at a time, mix all to- 
gether, but avoid beating. Butter your pan well and bake in a 
moderate oven. 

P. S. — Cut cake in half and spread whipped cream between. 

Mrs. P. Westermann, Niobrara, Neb. 



Fried Cakes. — 1 cup of sugar, ^ cup of butter, 3 eggs; stir 
to a Cream and add 1 cup of sweet milk, 2 teaspoous baking powder, 
1 of vanilla, use enough flour tö thicken, roll soft and fry in hot lard. 

Minnie Hessemer. 



Delicate Cake. — 2 cups sugar, ^ cup buttt-r, 1 cup milk, 2 
cups flour, half cup corn-starch, 1 heaping teaspoonful baking powder, 
whites of 4 eggs beaten, flavor with vanilla. Frosting: Boil one- 
half cups of sugar, half cup water, iintil it strings, remove from fire, 
pour into whites of two eggs, beaten well, add one squai'e of grated 
chocolate. Stir thoroughly until cold. Apply when cake is cold. 
Bake in large shallow pan. 

Annie Spoerer. 



Hickory Nirr Cake. — 1 cup of chopped nuts, 1^ cups 
sugar, half cup butter, 2 cups flour, f cup milk, 2 teaspoons baking 
powder, whites of four eggs, well beaten. 

Emma Heppe. 



—89- 



Sgholl's Studio. 



5^7 SoxitlQ yalsted Street, 
]^cap mtl} Sti^cet. 



We recommend everybody to ao to 91m for 
r^ BERÜTIFtlli ^^ 

^hotogpaphs, 
ictares. 



H, M « and all kinds of 



HIowers, Douquet and Qaces free. 



—90- 



Caramel Cake, — 2 cups sugar, half ciip butter, 1 cup niilk^ 
two and a half cups flour, 2 teaspoonfuls of baking })owcIer, whites 
of four eggs, bake in layers. Caramel: 1 Ib. C. sugar, f cup milk 
or Cream, butter size of an egg, boil 10 minutes, flavor with vanilla. 

Miss Agnes Weinberger. 



FiG Cake. — 1^ cups sugar, i cup butter, 2^ cups flour, ^ 
cup sweet milk, the whites of 6 eggs beaten stiff, 2 teaspoonfuls 
baking powder. For tilling: 1 Ib. of figs chopped, 1 cup of 
sugar, ^ cup of water. put on the stove and boil 15 minutes, 
spread between the layers. 

Mary Pretzel. 



Cream Layek Cake. — 1 cup of sugar, 1 <^gg, a tablespoon 
of butter, 1 cup sweet milk, 2 teaspoonfuls of baking powder, 2 
cups of flour, flavor with vanilla. Cream: 1^ cups of milk, ^ 
cup sugar, 1 egcr^ 2 teaspoons of corn starch, a littlc milk to dis- 
solve it, mix egcr and corn starch and flavor with vanilla. 



H. Lang. 



MiNNEHAHA Cake. — White part: Whites of 3 eggs, | cup 
sugar, i cup butter, tablespoonfuls sweet milk, 1 teaspoon bak- 
ing powder, ^ cup flour, i cup corn starch, flavor with lemon. 
Red part: 2 eggs. J cup butter, f cup sugar, 6 tablespoons of 
sweet milk, 1 teaspoon of l)aking powder, 1 cup of flour, 1 tea- 
spoon of fruit-coloring, flavor with vanilla. Yellow part: Yolks 
of 3 eggs, l cup of butter, | cup of sugar, 6 tablespoonfuls milk, 
1 cup flour, 1 teaspoonful baking powder, flavor with vanilla. 
Icing: 12 tablespoonfuls powdered sugar, whites of 3 eggs beaten; 
place between the layers with hickory nuts or chopped raisins. 

Alwine Spoerer, 



—91- 



GEO.W. HURST, 

DEALER IN 

Fresh and Salt ffleats, Poaltry, Game, 

Oysters, Fish|, Vegetables, Fruits, Etc. 
246 N. STATE STREET. 



Goods delivered free of ctjarge. 



H. C. MILLER, 

Dealer in 

13B OIMTARIO STREET. 







i«- ^- 



WESTERnDECORmnßWORKS 

351 Wabash Avenue 

Finc Table Porcclatne^. CH ICAC O 

Ccrämic Arl^ Warej, 

Chtoa C0I013. ©old'>&^all requi>iVc5 fbr China "Rnohn^, 
-, IVcoräted Cbirja rirt-d itja^^upetloi^manne/'- 



:Jc :5c :Jc 




done to order for 



yoliday PrcscQts. 



Initials. Narr\es, Äoriograrqs and Dates pairited oq C^iiria. 
—92 — 



>5 p r i n g e r l e. — 3Jiau rül^rt 1 '^funb fein geucbten ;^iirfer mit 
4 frifc^en ©iern eine '8tunbe lang, arbeitet 1 ^^fnnb feineg ^U\)i ba= 
runter, nimmt bann etroa§ üon bem "Jeig auf ein 53acf6rett, rollt e§ eineg^ 
•üD^efferrücfeuS bidf auö, gibt bem (Springerle i{)re ^i^^'"/ ^^B^ [ie ein. 
paar ©tunben ober über 3tad)t liegen, bäcft |ie in einem "öled), bae man 
mit Sutter ge[trirf)en unb mit 5lni§ beftreut l)at, in einem nicl)t jet)r l)ei= 
|en Ofen mefir raei^ alö braun 

9t f i n a ^^ n n 5. 



3Jt ü r 6 e X e i g. — 1 ^^finib y)lt^\, 4 ©ier, i t'innh 33utter, 
12 Un^en ^nätx, 1 ^^fieelijffel hartshorn salt, gefnetet, aufgerollt unb 
mit formen auggeftoc^en. 

(Jt) ri [ti ne JR e n §. 



® ut. ' lo p f. — 3 Waffen '-JOie^l, 1 laffe ^3«itc^, f 2:a[fe 3ucfcr, 
i ^funb 43utter, 7 @ier, für 2c .i>efe, ^ Ibeelöffel Sal^, ^ (5itronen= 
fd^ale abgerieben. 4)ie Jpcilfte beö 'I1tel)lö lüirb mit ber .r-^efe unb ^Mj 
gum ^orteig angerübrt. T^ie 33utter rairb in eine Sdjüffel getrau unb 
5U ©d^aum gerührt, bann roerben abmedifelnb ©ier unb ^J?ebl biu^uge- 
rü^rt, rcie aud) 3ucfev, Zitrone unb ^alj, unb 5ulet3t ber Q?orteig tiiä)- 
tig mit bem Löffel gefdjlagen. '\Dlan füllt in eine mit iMitter geftri(^ene 
fVorm unb fel3t bann raeg jum @et)en. ^n einem md^igtiei^en Ofen 
eine ©tunbe ju barfen. 

@ m m a ^ a u . 



3^ ü r n b e r g e r S e b f u d) e n. — y)lan läjjt eine &ü\i. ©ijrup 
auffoc^en, gie^t über 12 ^sfunb gefiebteö ®?el)l, läßt eö etroaä abfüllen 
unb t^ut baju: 1 ^funb jerftof^ene ^canbeln, ^ ^^funb geftof^eneä (5^ 
tronat, -J ^:|.^funb bitto ^emonat. 1 Jaffe 23utter, für 25 ^ent (iatanum, 
etraaä mace ?0^u§fatnu^, 4 ©ßlöffet 9^elfen, 4 d-fjlöffel ,^imnit, l '^f. 
potash in Sidnbi) aufgelöft. 

'2R a r g a r e 1 1) a £' i e fe l i n g. 



-93 



K^:;•■.^.•:■.■•■.•■.•:■:.*■.•■•r.■:;^•^•r:■;:Äo^;■■^:;•:•^•• r ■••-.^.•::::■•^v^ 






^.^ STRONG, 



SlkSiiazs CONVENIENT 



tV) ACCOMMODATING. 



Special Attention to Uortli Slle Acconnts. 



DR, V. C. PRICE, PRESIDENT. 

EDWARD HAMMETT, CASHIER. 

J. R. CLARKE, ASS'T. CASHIER. 



.'■•. .-m:''- •■»■■■:»:''■■•':»■ ■•••'■''■ •':'■■ *'■ ..••■.•.•:;•.■.■.■.•■• ..•.•■.?■.•.•• ••■ ■••••;•• ••••.■.••. ■-■•■.?••:•• .•■•■.?■...•••.•■■-•.■•'■■••■ ■■■■*?:•:' 

:.•.■•■■•.•.•■•.•:.■.•■••■•■•;■>■■• ■«^•■V^^^«>■■;•.•..^•••■•■•;■.•.■.•.•••"•••«.■.•■••:•:■■•': ■•■'.■•■:■■•■•:■ ••.•■.' ■■•^■;'«-:-'-«:"-»/-»- ■::•:•■••.'••■■•■,■.•:•. •.•••f.v.l 



-94- 



^•ruiteafe. — 1 ^funb WU\)l, 1 ^funb ^urfer, f ^funb 
23utter, 2 qsfunb (Sovintl)en, 2 ^funb 9toünen, 1 qifiinb Zitronat, i 
Unje ^uSfatblütl^e, 1 2Beingla§ 33rannttüein, ebenfooiel 5öein, 8 ©icr. 
2JJan rü^rt ©ier, ^^'^fer imb 23utter türfitig jufammen, gibt ^e^l ju, 
bonn SBein unb 2?ranntn)ein, ©eroihj unb fc^ltef3li(i^ baS Uebnge. 2 
©timben langfam bacfen. 



© d) ue e - 2Ö a f f el n. — ^llian rü^rt i ^funb Butter ju ©al^ne 
unb nad^ unb nad^ 10 (Sibotter, eine ^rije ©alj, 4 oj. ^^"^^^^ ^ ^^^9^= 
tiebene ^itronenjd)aIe unb 20 oj. ^O^e^t barunter. 5)ie 3}iaffe rairb 
mit circa f Ot. füfeer ©a^ne uerbünnt . 3"t^fet h^^¥ ^^^Q" ^^" f^^^ 
fteifgefc^lagenen ®djnee üon ben 10 ©ibottern barunter unb bädt jd^nell. 

^rau ^^. O ^ l e. 



9t e c e p t f ü r 23 u 1 1 e r g e b a d e n e g. — | ^^funb 23utter, 
1 ^funb ^S^idtv, 6 ß-ier, etroa§ „^immt, 5(ni§, Zitrone, bann raenn man 
Tüill, etraa§ (Sitronat unb Orangenat. ®ie SButter juerft gerührt, bann 
3uder, @ier u. f. id., julet^t foüiel ^e^t aU nötljig jum ^luöarbeiten 
unb bann etroaä pd}tig ©alg (jum treiben.) ^an roelgt ben "^eig auf 
einem 23rette au§ unb [tid)t mit fleinen 'formen aug. ^an läj^t in mit 
©utter unb '30^61)1 beftrid^enem 231ed) bei mäßiger JT-^it^e baden, biä [ie 
getblid) braun [inb. 

^^rau 2B m. i^ o 11 m e r. 
^ermofa, ^IB. 



©anb ^orte. —i^l „^uder, | ^^f. SStt^, 9 03. Sutter, 1 
^t. ©igelb, ^ ^H. Giroei^ ju ©c^nee ; ^uder unb ©igetb gut gerül^rt, 
bann <öd)nee unb Sfflü^i einmetiert unö jute^t bie Butter ftü^ig raarm 
eingerührt. 

2Bm. ^tuffer. 



-95- 



DEALER IN 

Fresh and Salt Meats, Hanns, 

Bacon, Lard and Sausages of all kir\ds, 
Poultry and Game in Season. 
272 Hudson Ave. Cor. Menominee St. 

H. G. WiCHEKT, E. F. WlCHERT 

y. (5. Wicl^ert & Co., 



33^5.1^X3 ixa 



Staple & pancy Gpoceries 

270 Hudson Ave., Cor. Menominee St., 



All Orders receive prorqpt atteqtioq. 



JOHISr AVELLS, 

DEALER IN 

Fresh 5t Salt iXleats, 

Pork, Ham, Lard, Bacon, Sausages, Game, Etc. 

1629 N. Clark Street. 

Residence, 1681 Fletcher St. 

TELEPHONE NORTH-607. 

Hermann W. Wusterbarth, 

Carpenter and Contractor, 

Manufacturer of all kinds of Bakers Tools & YeastCutting Machines. 

577-58« Sedgwick Street. 
Jobblng promptly attended to. 

—96 — 



^rob = 5:orte. — i ^^fitnb ^ndtv, i ^funb gefto^ene Tlan-, 
beln, i ^fitnb ge[to|ene§ ge[tt6te§ ©diraarsbrot, -J- 05. ©itronat, J 
oj. Gitronenfi^alc, 9'^elfen unb 3ii"i^t "fl<^ ©utbünfen iinb 11 @ier. 
3)er 3iicfev raivb mit ben ^-ibottern | ©tiinbe c3erü()vt, bann fc^tagt man 
ba§ ^S^ei^e ber @ier ju <Sd)nee, mifcf)t 5(tte§ jujammen, unb jraar ab= 
luec^jelnb (2d)nee unb üon ber anberen 3)?a[|e. Tlan füllt in bie ^orm 
unb Mcft in guter ^it^e. 

g^rau (5. '^l. 2?3 e i n 6 e r g e r, 



33rob = 3:orte. — 1-| Xaffe feiner ^ndn, i ^l^funb ge^acftc 
^J^anbeln, 11 @ier, oon 6 baö 3©eiJ3e ju ©rf)nee gefc^lagen, 2 2:affen 
getrocfneteä, gefto^ene§, gefiebteö SBei^rob, _ 5:^eelöffe( ^iii^^^t, eine 
^JJefferfpil^e 9lelfen, 3 05. feinge^arfteg (Zitronat, ttwai abgeriebene 
(Zitronen- unb Orangenfc^ate unb eine ^efferfpi^e ^^otafd^e. ®a§ Zi- 
tronat rairb mit ^^icfer, '^JJanbeln unb Giern eine ^albe Stunbe gerül^rt, 
nac^{)er ba§ '^(nbere bagugetf}an, bie Jorm gefd)miert mit 2Bed'enme]^( 0. 
aud) geriebenem .^raiebad beftreut, gefüllt, in ben Ofen geftellt unb eine 
©tunbe (angfam gebaden. \DZan beftreid^e bie Sorte mit einem (J^oco^ 
(aben=@u^. 

i^rau ?p a u ( i n e Füller. 



33rob^Sorte. — 15 ©ier, f ^funb 3uder, i 5:affe geriebeneä 
unb gefiebteg ©^roarjbrob, 1 Saffe geriebene füj^e G^ocolabe, 3 03. gc= 
^adteä Zitronat, 3 oj. ge^dte ^JJanbeln, 1 @la§ 9^ot|roein, i @la§ 
?Irrac, ©eroürj nac!^ belieben, ©ibotter, ^uätx, ^anbeln, Zitronot 
raerben eine ^albe ©tunbe gerüfirt, bann ba§ 23rob, mit bem 3©ein an= 
gefeuchtet bajugetl^an, bann bie S^ocolabe, ©eroürj unb 5lrrac, unb ju^ 
le^t ber (5in)eii5=(Sc^aum bajugerül^rt. ©leic^ in einen mittelmäßig ^ei= 
feen Ofen bringen unb 1 ©tunbe baden. 

Sili) ®lo edier. 

—97— 



m. KECK, 



DEALER IN- 



Hardware, Steves, 

agd 'J'irjwaitc, 
645 LINCOLN AVE. 



All House Furnishing Coods. 

Builders' Hardware a Special ty. All kiiids ot Tin aiid Sheet-iron 
work to Order. 



Telephone North-426. 




'^^S STR. ECW^ 



-9S- 



23rob2:orteinit2)^anbeIn. — 18 (Sibotter, 1 ^funb 
3ucfer, 6 oj. ge^arfte 2RanbeIn, 1 (Sfjlöffel gefto^enen 3immt, 1 o^. 
fein gef(f)nittene§ (Zitronat, ^ geriebene (Sttronenfc^ale unb 6 os- getrocf= 
neteg unb fein ge[to^ene§ Ötoggenbrob benetzt mit einem @ta§ D^ot^roein. 
3)ieie ^k[[e rü^re gut jufammen, füge ha^, ju «Schnee gefd)tagene eiroei^ 
^inju, fülle in eine mit Sutter beftrid^ene g}fanne unb bacfe 1 ©tunbe in 
mäj^lg ^eifjem Ofen. 

©mm a .^. 'iD^ er f i. 



S U § ! u c^ e n. — i Jaffe 93utter, 1 ^affe ^ucfer, ttma^ ge= 
riebenc (^itronenfclale, rü^re gu ©diaum, füge l^inju 2 '4:affei, Wt^, 
1 5:^ee(öffel 53acfpu(t)er unb ein roenig Sßliid). ©treirfie bünn in eine 
mit ^Butter gerie ^ne Pfanne, [treue ^immt, 3ucfer, ge^acfte ^anbetn 
barauf, haät in fel^r ^ei^em Ofen unb fd^neibe ^ei^. 

©mm a SS. "üJicrf i. 



EcoNOMiCAL Cake. — One cup siigar, h cup butter. whites 
of 3 eggs, i cup sweet milk, 2 cups flour, 1 heaping teaspoonful 
Dr. Price's baking powder. Bake in two layers. Frosting: 
Yolks of 3 eggs, 1 cup pulverized sugar, 1 teaspoonful vanilla; 
beat 20 minutes and spread between the lavers and on the top. 

Clara Wiese. 



Almond Layer Cake. — 1 cup sugar, | cup butter, 5 eggs, 
1| cups flour, li teaspoonfuls baking powder, flavor with lemon 
er vanilla; this makes 4 layers. Filling: 4 Ib. sweet almonds 
chopped fine, 1 pint cream, boil together, a little sugar to sweeten 
it, then thicken with cornstarch dissolved in water, stir in the 
yellow of an egg and flavor with vanilla. Frosting: Take 
powdered sugar and water enough to make a paste and flavor 
with vanilla. 

Emilie Wehland. 



-99— 



RS. W. 6. Webster, 

LÄDIGS HÄIR DRESSING PÄRLOR, 

495 N. Clark Street, 

Sl:\arqpoir\g, Hair Cuttirig aqd Cürlirig, Xear Goethe. 

Also Ladies Toilet Articles. 



All Kinds of Hair WorK rqade to order. 



E. G. SMITH, 

DEALER IN 

I* Frßsli, Salt and MM flßats, 4 

also all l^irids of Sausages, 
1673 N. Halsted St. 



Orders cleliverecl free of Charge. 



FERDINAND SCHLEGL, 

Dealer ir) all Kinds of 

Parlor S s, Chamber \ Desk Bureaus, Lounges, Et . 

832-834 Linco'n Ave. 



Telephone North-801. 



The Chicago ßapiist liospital^ 

32-34 Centre St., N. E. Cor. Racine Ave. 



Open to all creeds and all pathies. Kind Christian nurses and skillful 
physicians. Terms very reasonable. Free Dispensary attached. 

—100— 



IciNG Cake. — 2 cups siigar, f cup butter, 1 cup of milk, 
3 cups floiir, whites of 5 eggs, 3 teaspoons of baking powcler. 
Bake in 3 layers. Icing: 2 cups sugar, half cup water. Boil 
sugar and water until thick and w^axy. Then pour over the 
whites of two well beaten eggs, beating all the time, and add 
Juice of one lemon. 

Mrs. P. W. Neudoerfer. 



Ice-Cream Cake. — Make good sponge cake, bake | in. 
thick in jelly tins und let it get perfectly cold. Icing: 1 pint 
thickened sweet cream beaten until it looks like ice-cream, make 
it very sweet and flavor with vanilla. Blanch and chop 1 Ib. 
almonds, stir into cream and spread between layers. 

Lillie Busch, 



SiLVER Cake. — 1^ cups of sugar, ^ cup of butter, 1 cup of 
sweet milk, 2 teaspoonfuls Price's baking powder, 3 cups of flour, 
whites of 6 eggs beaten to a stiflf froth, liavor with bitter almonds. 

Mrs. Haman. 



WiNE Cake. — One pt. of sweet milk, 3 eggs well beaten 
with a teaspoonful of salt. Flour enough to make batter similar 
to pan cakes. Have hot lard and try as you would a fry cake. 
Then take a spoonful of butter and let your band shake as you 
drop it in the lard. Serve warm with wine and sugar or sweet 
Cream. 

Emma Schick. 



-101- 



3 



. O- O^TM^^^ 



Carpenter and Contractor, 



4ziZ oleveland övenue. 



ölteraiions and l\epairina promptiy attended to. 



Telephone IVIain-4922.- 



Thß Cliicap Mirror l art Glass Co, 



Manufacturers of 



f Feneh kookiög Glass Plates, 

Gat, Embossed Beveled and Ornamental Glass. 



54 to 60 North 
CLINTON STREET. 



Old. 3>^l3:roxs !E2.e:— sil-weixed.- 

John H. Haake, Secretary. 

—102— 



Bride Cake. — 1^ Ibs. butter, If Ibs. sugar, half of which 
is to be Orleans sugar, 4 Ibs. seeded raisins chopped, 5 lf)s, of 
English currants, 2 Ibs. sifted flour, 2 nutmegs, 20 egg» well 
beaten, 2 Ibs. citron cut fine and mace to taste; 1 gill to ^ pt. of 
alcohol in which a dozen to 15 drops of oil of lemon have been 
put, 

Mary Schnell. 



Boston Cake. -- - 2 J Ibs. flour, If Ibs. sugar, 1^ Ibs. but- 
ter, 3 Ibs. raisins, 3 nutmegs, 8 eggs, i pt. brandy, | pt. milk 
and 3 teaspoonfuls of baking powder. 

Minnie Jacobs. 



Mandel Torte. — 9 eggs, 1 Ib. powdered sugar, i Ib. al- 
monds, 3 Zwieback or 1 cup grated bread, rind of 1 lemon, tea- 
spoon baking powder. Beat yolks and sugar ^ hour, then add 
bread and almonds, lastly whites beaten to stiff froth. Bake 1 
hr. slowly, 

H. Lupsoh. 



Pies. 



CocoANUT PiE. — i cocoanut, grated, yolks of 4 eggs, 4 
tablespoonfuls sugar, add milk as for custard pie. Frosted. 

Emily Sonnenschein. 



-103— 



Gelebrated 




ßanana imi 
hapa 



and 



BacoR. 



Philadelphia. Chicago. 

SOLD BY 

GEO. A. ARNOLD, 

Liakeside Parket, 

Choice Meats, Poultry, Game, Vegetables, Etc, 

735 WELLS STREET. 



Orders taken and personally attended to, 
—104— 



Apple Pie. — Make a thick sliced apple pie, seasoning 
with cinnamon or nntmeg and a little biitter, no sugar. Make a 
small opening in the center of the upper crust. Bake until thor- 
ougbly done. Cook 1 ciip or 1^ cups of sugar, according to 
sourness of apples, tili it li^comes a syrup, adding water as neces- 
sary lestit be too thick. Wben tbe-pie is done but still bot, pour 
tbe syrup carefully tbrougb tbe opening in tbe crust. 

Ida Kocb, Toledo, O. 



Orange Pie. — 3 eggs, | cup wbitc sugar, 2 tablespoous 
butter, Juice and grated rind of 1 orange, juice and grated rind 
of h lemon, nutme^ to taste. Beat butter and suo:ar togetber 
well, then beat in tbe yolks of tbe eggs, add tbe lemon and 
orange, put into pastry witbout top crust and bake. Wben done 
spread over tbem tbe Avbites of tbe eggs beaten stiff witb powdered 
sugar and return to tbe oven for a few minutes to lirown. 

Annie Scbnell. 



Cheese Pie. — Paste: 1 cup of butter. 2 eggs, 1 teaspoon 
ful wbisky or wbite wine, a good pincb of salt and a cup of good 
milk. Put one-balf tbe butter into a deep bowl and add tbe otber 
ingredients, add enougb tiour gradually to make a firm paste, 
stirring all tbe time. Place on a well floured board, roll about ^ 
in. tbick, tben take tbe otber balf of tbe butter and spread over 
tbe paste, fold sides of tbe same squarely toward tbe center, but 
be careful always to fold tbe same way, roll out and fold again. 
repeat tbis 4 or 5 times. Let stand in cold place at least 1 br. 
(over nigbt is better). Wben using, bandle as little as possible; 
Cbeese: ^ 1'^- good Swiss cbeese grated into deep bowl, add 3 
well-beaten eggs and 1 cup of milk (not boiled), mix to tbickness 
of a custard. Pill small pie tins, lined witb paste, tben put a 
few small pieces of butter on eacb and bake in a quick oven about 
10 minutes. - 

Mrs. Habl. 

—105— 



MARKS BROS., 



FASHIONABLE TAILORS. 



359 E. DIVISION ST. 



TELEPHONE NORTH-339. 



lylolter & I^petsct)nQCP, 

Plambers aRcIGasFitters, 



Manufactujers of and Dealers in 



^ GAS FlXTÜt?ES, -^ 

486 K. Pivislorj Sti?cet. 



Sariitary WorK a Specialty. 
—106— 



Lemon Pik. — 2 eggs, 1 cup sugar, 1 cup sweet cream, 2 
tablespoons melted butter, 2 tablespoons of flour or a level table- 
spoon of cornstarch, the juice and grated rind of 1 lemon. This 
makes 1 pie. 

Marion Carr. 



Lemon Pie. — 1 cup sugar, 1 cup water, 2 eggs, 1 lemon, 
grated rind and juice, 3 teaspoons cornstarch. Frosted. 

Mrs. E. K. 



Lemon Pie. — - Grated rind and juice of 1 good lemon, cup 
of sugar and butter size of egg beaten well together, add 1 table- 
spoonful of cornstarch, enough cold water to make it smooth, 
then stir this into a cupful of hoib'ng water in a sauce-pan; as 
soou as it begins to boil pour it into the butter and sugar, stir in 
the lemon-juice and rind and when oold stir in the beaten yolks of 
2 eggs. Pour this into crust and bake like custard. Beat the 
whites of 2 eggs to a stiff froth with a tablespoonful of powdered 
sugar, pour on pie and brown slightly. 

Josie Salzer. 



Lemon Pie. — - Slice 2 lemons as thin as possible, put them 
in a dish, and pour over 1^ teacnps of sugar. Cut the pulpy 
parts so as to have the juice escape freely, add 1^ teacups of 
water and 2 eggs well beaten. Bake between 2 crusts. This 
will make 2 pies, 

Annie Petersen. 



-107— 



U/illiam )^ü88er, 

FANCY BAKERY AND CAFE 

t3t Nortl^ ^larl^ Street 



Orders promptly atteuded to. 



Peppy & Walljcr, 

^arpe9ter5, a^d Btjilder5, 

519 Meli^ose Street, 

Jas, Pocln^cp, 

I^Masoi) ai)d Coi)tractop, 

432 E. Pivisioi^ Street. 



Residence, 1483 Roscoe St. 

—108- 



MiNCE Meat. — - Boil 4 Ibs. of good beef and chop fine, 8 
Ibs. of apples (greenings) chopped, 2 Ibs. of beef suet chopped, 2 
Ibs. of stoned raisins, 2 Ibs. of currants, 1 Ib. citron, 2 niitmegs, 

1 qt. syrup, 5 teaspoonfuls of cloves, 5 of cinnamon, salt to taste, 

2 Ibs. brown sugar, 2 lemons, sweet eider enongh to moisten, 1 
pt. of brandy. After all is chopped mix well and boil together, 
put away in stone jar. 

Mrs. Amelia Bross. 



MiNCE Meat. — Boil nice meat quite tender, iising a small 
quantity of water. When done remove the bones and gristle and 
keep the liquor. When the meat is cold, chop it fine; if lean, 
add chopped suet or butter, add a little salt. Add half the 
quantity of apples. 1 cup of syrup, 2 of brown sugar. Phice all 
with the beef liquor in a porcelain kettle, add half a pound of 
chopped raisins and ^ pt. eider. When ready for making pies, 
add nutmeg, cinnamon, cloves and allspice to taste, and a cup of 
wineor brandy if desired. 

Kate Hoffmann. 



MiNCE Meat. — 1| Ibs. lean beef, 1 Ib. raisins, 1^ Ibs. 
currants, 1 Ib. beef suet, 1 Ib. sugar, 1 oz. citron, 1 of lemon 
peel, 1 oz. orange peel, i nutmeg, 1 doz. apples, rind of 1 lemon, 
Juice of i lemon, ^ pint brandy. Mix these ingredients well to- 
gether, adding brandy last. Press the whole into a jar, exclude 
the air, and it is ready for use in two weeks. 

Clara Veesenmeyer. 



—109- 



Telephone North 334. 



Rred, Heide, Ir. 

Livery & Boardin^ Stable, 



788 Wells Street. 



Carriages, Coupes, Buggies and Sadclle Horses. 



Telephone North 589. 

fflariüfacturer of 

Viijegar a^d Paci^er of Pickles, eIc-^- 



Factories, 
113-117 E. North Ave. & Mor on Crove, II!. 

Office, 117 E. North Ave. 

—110— 



Äa V t ff et ^ üb bin g. — 12 05. geriebene Kartoffeln, 4 
©ier, 6 05. 23utter, 5 oj. ^ndtv, ©aft unb 'Bä)aU einer Zitrone, baä 
SBei^e ber Gier ju ©d^nee, 1^^ ©tnnbe foci^en. ©eroirt mit Obft. 

(S ^ri ft i ne 9^ e nl^. 



(S^nee = ^ubbing. — i ^äcfc^en ©elatine mit 1 ^affe !att 
SBaffer begofjen, baju li Saffe 3»der. 2öenn anfgelöft giebt man 
eine 2;affe !o(i)cnbe§ 3Saffer "ba^u, ©aft einer Zitrone, ba§ SKeij^e t)on4 
Giern ju (S(^nee. ^?an rüfirt a\k§> ^nfammen bi§ e§ leidet nnb fd)aumig 
i[t ober bi§ ©elatine fic^ nidjt meljr an ben 23oben fet^t. ?0^an gibt bieg 
auf ein @ta§ ©efdjirr nebft einem Guftarb gemad)t üon 1 ^^t. ^ild^, 
ben ©Ottern oon 4 Giern, 4 G^töffel 3"dei^ unb geriebener odiate einer 
Zitrone, (^doäjt. 

^vau 3 t) n 53 a n r. 



Kartoffel - ^ubbing. — 2^ ^^funb gef od)te geriebene Kar; 
toffcin, l ^funb geriebene^ alte§ S^eiprob, fnapp h ^funb 33utter, 
reirf)lic^ i ^funb 3"cf^^\ ^ G^löffel gefto^ene bittere nnb fuße ?0^an= 
beln, 9 Gier, 1 abgeriebene Gitrone unb ben ©aft berfetben. 3)te 
23utter wirb ^u ©al^ne gerül^rt, bann roerben ^ndtv, ^^anbetn, Gitrone 
unb nad^ unb nad§ bie Gibotter raie aud) bie geriebenen Kartoffeln l^inju 
gerührt. 9iad^bem bie ^affe mit bem geriebenen ^Beif^brot gut burd^= 
gemengt ift, fommt ^ule^t nod^ ber fefte <B<i)aum ber Gier baju. 3)ann 
füllt man alleg in eine gut auggeftrid^ene unb auSgeftreute gefd)toffene 
?Vorm unb läf^t ben ^^ubbing 2 ©tunben foc^en. ^an gibt geföntes 
Obft ober eine ^yruditfauce baju. 

i^ran £ u c i e 9t a ^ tjen. 



-111- 



YoüR^ MeR;-- 

The great secret of success ir| love is in buying 
one of 

pei)soi) &. I^i>^oi)'s 

Qobby, stylisl3# perfect fittiQg 
Suits aijd Overcoats, 

and if you war^t to mah^e a dead su.re thi-qg of it 
buy one of Be"qson & Rixon's 

Fine Derby Hats, 

arid a pair of Ber^so-q & Rixon's Fiqe Shoes 



For further information call at 



-ftt f. ]\EU AB LELO N eTrICE^ 

CllOT^HIERS : Hatter^v 
^Np" Fu r ni s ti er S • • 





NORTH SiDE STORE, 

COR. CLYBOURN AVE. 
AND DIVISION ST. 



WEST SIDE STORE, 

947, 949 AND 951 
MILWAUKEE AVE. 



—112— 



6§ocoIabe = ^ubbing. — i ^t""^ 5ßutter, ^ ^inn'b ge^ 
[iebteu ^udtx, 12 ©ter, ^ ^[unb geriebene ober fein ge[to^ene ?[Ran= 
betn, 6^ oj. geriebene uub burc^gefiebte (£^ocolabe, et oa^ mit 3"^^'^ 
fein gefto^ene 2}aniUe ober ^i'nmt. ©ie ^Butter roirb ju ©a^ne gerie= 
ben, nad) unb naä) werben 3^^*^^^^ ©ibotter, ^anbetn, (Sl^ocotabe unb 
93aniüe hinzugefügt, i ^tunbe ftarf gerührt, ba§ ju ©d^aum gefd^Iagene 
giraei^ Ieid)t burc^gemifc^t unb ber ^ubbing 1 ©tunbe bei mittetmä^iger 
^il^e gebacfen. Sßill man benfelben falt ju geben, fo roirb er jroei 
©tunben gefod)t unb 3Sanittenfauce baju gegeben. 



@ebacfene§ 5Iepfelcompott mit 'üDianbetgu^. — 
Gä roirb ein fein jubereiteteä bicfeg 3Ipfetmu§ gefoc^t, ju einer Äompot= 
tiere jroei ju '5rf)aum gefdjtagene (Siroei^ ^ei| burd^gerü^rt unb fold^eä 
gtatt angerid^tet. ©ann roirb eine |)anbDoU geriebene 'SD^anbetn mit 
3uder, 3i'"nt^ etroaä ßitronenfaft unb bem Schaum üon 2 big 3 (Jiern 
gelb gebaden unb, roenn'ä beliebt, falt mit @elee üerjiert. 

&. .f) a e § f e. 



2Ö e i n t r a u b e n =^ ''^^ u b b i n g. — {^i^x ju empfehlen.) i 
^^sfunb 33utter, 8 (5ier, i ^funb fein gefto^ene ^anbeln, i '^^f. ^uU 
uerjuder, 3^nimt nad) 33eUeben, ebenfo Sitronnifc^ale, | ^funb abge= 
fd)dlte§ 3Beiprob, ein (Suppenteller abgepflüdte 3:rauben. ^an xü^xt 
bie 93utter ju @a§ne, gibt ©ibotter, ^\idtx, ©eroürj unb ba§ 2öciprot 
baju. ^an mifc^t, nad^bem bie '2)laffe ftarf gerüfjrt ift, bie 53eeren 
nebft bem ©ircei^fd^aum burt^. 

(5. J^ ae § f t. 



Spanish Cream. -— 1 pt. milk, i box gelatine, boil to- 
gether. Yolks of 3 eggs, sugar to taste, stir this in boiling milk, 
add the whites, well beaten, flavor with vnnilla, then turn in a 
form. Set on ice. 

Anna Sonnenschein. 



—113- 






® 



mmmm wB-B^ mm 



i^.!i 



^. MILLS AT SPRINGFlELD, LA. ^j* 



LG'x 






^@ A^ 



..t^^ 
-«#^ 



*©§> ii Wü^^' 




^. p^n^n^ 



%%% 



^fZ'f.ei, 




'^06 



^ä 



C^C-C€t?2CPt€- (^li'&e^l, 



tzUi^m^Me, (//?\t^. 



—114— 



Snow. — Half package of gelatine, 3 eggs, 2 cups sugar, 
Juice of 2 leraons. Soak gelatine 1 hour in a cup of cold water, 
add 1 pint of boiling water and stir until dissolved. Beat the 
whites of the eggs to a stiff froth. When gelatine is quite cold, 
mix all together and beat 40 mimites or until stiff. Pour into a 
mold or glasses previously wet with cold water and put in a cool 
place. Make a custard of 1-^ pints of milk, yolks of the eggs 
and ^ cup of sugar, flavor with vanilla. When the snow is 
poured out of the mold, pour the custard around the base. 

Minnie Jacobs. 



FiG Pudding. — 1 Ib. figs, 1 Ib. raisins, 2 Ibs. currants, ^ 
Ib. almonds, chopped fine, 1 Ib. of bread crumbs, 6 eggs, a little 
water, suet the size of a goose-egg (chopped fine;. Boil in custard 
kettle 4: hours. 

Martha John, Trenton, III. 



Gelatine Pudding. -- - 1 pint milk, ^ package gelatine, 3 
eggs, 1 cup sugar and 1 teaspoonful vanilla. Put milk on the 
stove and let it get hot, add your sugar, then soak gelatine in 
enough hot water to dissolve it; strain this into the milk and add 
the beaten yolks of the eggs and stir. Do not let it l)oil or it 
may curdle, just keep it hot. Now stir in the whites of the eggs 
beaten to a stiff froth and take off the stove and flavor. While 
hot, pour into a mold and set away to cool. This makes an ex- 
cellent gelatine pudding to be eaten with piain cream. 

Tillie Fischbeck. 



English Christmas Plum Pudding. — 1 Ib. stoned raisins 
and currants, 1 Ib. suet, finely chopped, J Ib. l)read crumbs or 
flour, 3 oz. sugar, 1^ oz. grated lemon peel, blade of mace, half 
a nutmeg, teaspoon ginger, ^ doz. eggs well beaten. Mix well, 
put in cloth, tie firmly, allowing room to swell. Boil not less 
than 2 hrs. in boiling water. 

Katie Schnell. 



—115- 



TELEPHONE SOUTH-1 19. • ■■ 

DOUGLAS FAHCY BRKERY, 

C, C. Bartholomae, Prop. 
393 Thirty-fifth St., near Indiana Ave. 



Fiqe Ice Crearq aqd Fruit Ices. Äqgel Food; Cl^arlotte Russe. 
Cerman Torten. 

Telephone North 639. 

VaK MUeHer, 

|> FACKINGr . HOUSE, 4 

also Wholesale and Ketail Dealer in all kinds of 

F^esl^, Salt ar^d SrQol^cd Pi^ovisio^^s, 

502-504 Larrabee Street. 
Telephone North 2066. 

FRED. STR^IJSS, 

Main Store a d Worl<s, 396, 398-400 Lincoln Ave. 

Cents and Ladies Coods Cleaned, Dyed and Repaired. 

Braricti, 174 Fifty-thiird Street, Hyde ParK. 



G. K, BAKER, E. L. MASON . 

^ pispeQsiQg Pl^arrgaclsts, ^ 

(603 N. Clarlc S reet. Cor. Noble Ave. 

Public Telephone Lake View-19. 



Carefül Disperisirig of Prescriptioqs. 
—116— 



Engijsh Plum Pudding. — 1 cup chopped suet, 1 cup milk, 
1 cup ruisins, 1 cup currants, 1^ cups molasses, ^ cup sugar, 3 
cups flour, 2 teaspoons cream tartar, 1 teaspoon baking soda, 1 
teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon. Nutmeg 
to taste, steam 3 hours and serve with vanilla sauce. 

Lizzie Heppe. 



ViENNESE Pudding. — ] pt. cream, 2 tablespoonfuls of 
flour, the yolks of 5 eggs, 2 oz. abnonds liglitly chopped, the 
crumbs of a French roll grated, ^ Ib. fresh butter, 3 oz. sugar, 
the rind of two small lemons grated. Mix the cream and flour 
lightly together, then add the yolks of the eggs, almonds, grated 
roll and lemon rind and the mclted butter, stir well together; 
pour into a buttered mold and bake 20 minutes. 

Sophie Mahr. 



Prune Pudding. — Boil ^ Ib. prunes ; when done, dry be- 
tween two towels and chop fine. The beaten whites of 4 eggs, 3 
tal:>lespoonf uls of powdered sugar, add the prunes and 2 teaspoons 
of vanilla, beat all lightly together, put in a deep dish and bake 
in a moderate Oven 15 minutes. When cold, serve with cream. 

Mrs. Lena Nissen. 



Peach Pudding. — One can or 12 large peaches, 2 cups of 
sugar, 1 pint of water and whites of 3 eggs; break peaches and 
stir all together, freeze the whole into form and beat the eggs to 
a froth. 

Mrs. Eva Becker. 



—117- 



Telephone North-225. 



Carr l^ardWare Co* 

Wholesale and Retail Dealers in 

BÜILDEH5' HARDWARE. 

Tools, Stoves ar^d Hoase Furnishi-qg Goods 
315 pivisioii S^reei. 



Branch Stores, 

94 Fulleiton Ave.. 93ntl Street, 1606 MiUviiukee Ave. 



TELEPHONE MAIN-2116. 



](^oe)lii)g & ](^lappei)bacH9 

Booksellers & Stationers, 

Irnporters of Foreign ßool^s. 
48 DEARBORN STRFET. 



Bookbindei'S and Printers. 



—118- 



Prune Pudding. — - Put 1 Ib. prmies in a jjorcelain kettle, 
with siifficient wjiter to prevent burning; cover the kettle and 
cook slowly iintil the prnnes are very tender. Svveeten to taste 
and stand aside to cool. When cold, remove stones and beat with 
beater until reduced to a »mooth pulp. Beat whites of 3 eggs to 
a stiff frotb, add to prunes, beat until thoroughly mixed. Heap 
in diöh and stand away to get very cold. Make a custard from a 
pint of milk, 2 tablespoonf uls of sugar and yolks of 3 eggs, thicken 
very slightly with cornstarch and when cold pour over the pud- 
ding. This is delicious if made from fine prunes. 

Mamie Gross. 



Lemon Sponge. - -- Lemon sponge is made from the juice 
of 4 lemons, 4 eggs, a cupf ul of sugar, half a package of gelatine 
and 1 pint of water Strain lemon juice on sugar. Beat the 
yolks of the eggs and mix with the remainder of the water, hav- 
ing used a half cupful of the pint in which to soak the gelatine. 
Add the sugar and lemon to this and cook until it begins to 
thicken, when add the gelatine. Strain this into a basin, which 
place in a pan of water to cool. Beat with a whisk until it has 
cooled but not hardened; now add the whites of the eegs until it 
begins to thicken, turn into a mold and set to harden. The 
sponge hardens very rapidly when it commences to cool, so have 
your molds ready. Serve with powdered sugar and cream. 

Carrie Birk. 



Almond Pudding. --- Four tablespoonfuls cornstarch, 1 
qt. milk, 1 doz. almonds blanched and powdered, one half tea- 
spoonful almond extract. Boil the milk, add the cornstarch, 
then the almonds. Mold and turn out on a platter. Make frost- 
ing of the whites of 6 eggs and 3 tablespoonfuls of powdered 
sugar, spread over the top and set in the oven until light brown. 

Ella Eder. 
—119— 



Spanish Cream Pudding. — Take one quart of milk and 
three parts of a package of gelatine, and dissolve the gelatine in 
the milk, When it boils, add the yolks of five eggs, well beaten, 
with üve tablespoonfuls of sugar; let it boil about 10 minutes 
until it curdles. Then take the whites of the eggs, beat them to 
a stiff froth, put it in a large dish and pour boiling cream over, 
stir well and flavor with vanilla. Pour into a mold and set on 
ice until stiff. Serve with whipped cream. Must be made the 
day before used. 

Mrs. A. Sturm. 



Orange Float. — To make orange float, take 1 quart of 
water, the juice and pulp of 2 lemons, 1 cupful of sugar. When 
boiling hot add 4 tablespoonfuls of cornstarch. Let it boil 15 
minutes, stirring all the time. When cold, pour it over 4 or 5 
oranges that have been sliced into a glass dish and over the top 
spread the beaten whites of 3 eggs, sweetened and flavored with 
vanilla. 

L. Meyers. 



Bread Pudding. — One pint of nice bread crumbs, 1 quarr 
of milk, 1 cup of sugar, yolks of 4 eggs well beaten, grated rind 
of 1 lemon and piece of butter size of an egor. Bake until well 
done. Then beat whites of 4 eggs to a stiff froth, adding a tea- 
cup of powdcred sugar in which has been stirred the juice of a 
lemon. Spread a layer of jell}^ over the pudding and the frost- 
inof over this. Let brown a little. Serve with cold cream. 

Mrs. C. Schmidt. 



—120— 



Batter Pudding. — Stir 1 pint of flour, 2 teaspoonfuls of 
bakiüg powder and pinch of salt into milk until soft, not thin. 
Place in the steamer well greased teacups, put in each a small 
teaspoonful of the batter, then a spoonful of any kind of cooked 
fruit, being carefal to keep out the juice. Cover with another 
spoonful of batter and steam 25 minutes, keeping closely covered. 
To he eaten Avith creani or any other pudding sauce. The above 
quantity makes tive cups. 

Mrs. Jos. Santa. 



BiRD Nest Puddixg. — Pare and core 1 doz. large apples, put 
in oven with a little water until almost done; then make a custard 
of 4 eggs, 1 teaspoonful of corn starch, 1 pint of milk and 1 cup 
powdered sugar, 1 tablespoon of vanilla and hake until done. Beat 
the whites of eggt^ to a stitf froth and add 1 cup of powdered sugar. 
When custard and apples are done, pouv tbis over and let it brown a 
light brown, tili apples with jelly and serve with cream. 

Mrs. Nusser. 



The Queen of Pudding. — One pint of bread crumbs, 1 quart 
milk, 6 oz. sugar, butter size of an egg, yolks of 4 eggs. Flavor with 
lemons and hake as custard. Beat the whites of 4 eggs to a froth, 
mix with a cup of powdered sugar and juice of a leinon. Spread a 
layer of fruit jelly over the custard while hot, cover with the frost- 
ing and bake until slightly brown. To be eaten cold with cream or 
warm with any sauce that may be preferred. 

Mrs. Naper. 



Apple Tapioca Pudding. — f pt. tapioca soaked 2 hours in a 
qt. luke warm water. Add to this 1 teaspoonful of lemon extract 
and 3 tablespoonfuls of graiuilated sugar. Pour this mixture over 
pared and cored apples and bake in hot oven until the apples are 
tender. Serve with powdered sugar and cream. 

• Clara Stiefel. 



—121- 



IcE Cream Filling. — Make an icing as follows: Three cups 
of sugar, one of water; boil to a thick clear syrup oi* until it begins 
to be brittle; pour tliis boiling bot over tbe well beaten whites of 
three eggs, stir tbe mixture very briskly and pour tbe sugar in 
slowly. Beat it wben all is added until cool. Flavor with lemon 
or vanilla extract. Tbis spread between any white cake layers an- 
swers for ice-cream cake. 

Louise Stiefel. 



A Simple Orange Pudding. — Put in a bowl 3 tablespoonfuls 
of butter and 6 tablespoonfuls of powdered sugar, and beat them to 
a Cream. Add tbe yolks of 6 eggs with thegrated peel of a Valencia 
orange. Set tbe bowl containing tbe mixture in a pan of boiling 
water and beat it continually with an egg beater for about six min- 
utes, tben remove tbe bowl to tbe table and beat the y^hites of the 
six eggs to a froth. Tben pour them gradually and carefully into 
tbe other preparation which should be a little cooled. Use the egg, 
beaten about six minutes more. Butter six tin pudding cups, holding 
about 2 gills each. Dredge a little sugar over the inside of them. 
Divide the preparation equally between the six cups, set them in a 
tin pan of warm water reaching half way up the cups and place 
them in a moderately bot oven to bake for fifty minutes. Serve them 
turned out of the cups on a low dessert plate with tbis sauce. Break 
two raw eggs into a saucepan and a teaspoonful of flour and two 
tablespoonfuls of sugar. Beat the mixture thorougbly and ])our 
over it a cup and a half of boiling milk. Stir over tbe fire until it 
boils; add a cup of good sherry and serve it with the pudding at 
once. 

Alma Atzel. 



^iatt», ^tüu» tc* 



5; m a t © a II c e. — 24 grofec ^omato§, 4 gro^e 3roiebeln, 
4 grüne ^fftfe»^^ ^ ©Blöffel braunen ^ndn, 6 klaffen (äfjtg. Jpacfe 
3n)iebel unb Pfeffer fein. Äoc^e 5Itte§ jiifammen li ^tunbe. ©c^ncibe 
5;oinato§, 3:t)eclöffel doU Scelfen unb ebcnfoDiet ©eraürj. 

^•rau Jp. 2)^ a t) n f e n. 



-122— 



Chili Sauce. — 18 ripe tomatoes, 4 cups vinegar, 4 large pepp- 
ers, 4 onions chopped fine, 3 tablespoons sugar, 2 tablespooiis salt, -J 
tableepoons ground cinnamon, 1 tablespoon cloves, 1 tablespoou all- 
epice, 1 tablespoon ginger. Boil 1 liour. 

Mrs. H. PoTTiE. 



Chow choav. — 2 large heads of cabbage, 25 small cucunibcrs, 
2 dozen onions,^ dozen peppers, one-half pint grated horse-radisli, 1 
oz. celery seed, ^ Ib. white mustard seed. Cut vegetables small, jmt 
in salt over night, then drain them; cover with equal j^arts of vinegar 
and water for two days, drain again and put in jars. Then boil oue 
gallon vinegar, one Ib. sugar and tbe spices and pour over while 
boiling hot: repeat three times and add- prepared mustard. 

Mrs. B. Eckebrecht. 



PiccALiLLY. — 1 pk. of green tomatoes, 2 heads of cabbage, 2 
heads of cauliflower, 6 onions, 2 sticks horse-radish, 5 cents mustard 
seed, 5 cents celery seed, cucumbers. Chop fine, salt and let stand 
over night, put in a cheese cloth bag and drain. Then put in a kettle 
with vinegar enough to cover and add 1 and one-half Ibs- of brown 
sugar. Boil 1 hour and put in jars. 

Mrs. Julia Wolff. 



Green Tomato Pickle. — One peck green tomatoes sliced, 6 
large onions sliced, put in alternate layers in jar and sprinkle 
thi-ough them one cup of salt; let stand over night, drain off in the 
morning. Then take two quarts of water and one of vinegar and 
boil the tomatoes and onions in this for five minutes, then drain 
through a colander and put in your kettle 4 qts. vinegar, 2 Ibs. of 
brown sugar, one-half Ib. ground mustard, 2 tablespoons ground 
cloves and 2 tablespoons ground ginger, one-half teaspoon red pepp- 
er. Boil 15 minutes and then put in jars. 

Mrs. G. Apfel. 



—123— 



PiccALiLLY. — Chop small 1 peck of green tomatoes. Squeeze 
the Juice out and place them in a crock shaking salt over them. Chop 
1 peck of small green cucumbers, one large head of cabbage, 6 large 
peppers, one-half peck of onions, one or two heads of cauliflower, 
and mix in with the tomatoes. Mix in also ^ Ibs of allspice, ^ Ib. 
whole pepper, one oz. of cloves. Let this mixture stand for two or 
three hours, then rinse out with clean cold water. Boil one gallon of 
vinegar and 4 Ibs. of sugar and one-half oz. of cloves. Throw in some 
of the mixture letting it scald, then strain, placing in a crock, 
scattering mustard seeds over it. 

Mrs. Wm. Greiner. 



French PiCKLKS. — 2 dozen green tomatoes, 6 large green 
peppers, 2 dozen cucumbers, 1 dozen onions, 6 heads german celery, 
1 head cabbaga; chop all fine, 1 cup salt. Let it stand over night 
then empty into a colander and drain. Boil one half the mixture at a 
time in one qt. vinegar and one qt. water, drain this as before. Put 
all into a jar. Take 1 gallon vinegar, put in 3 Ibs brown sugar, one 
cup mustard seed, 3 tablespoonfuls ground mustard, 3 tablespoonfuls 
cinnamon, ] of cloves, 1 of cayeune pepper, 1 of allspice, 1 of mace, 
1 oz. coriander seed adding one large red pepper cut in small strips, 
scald all and pour the mixture in the jar hot and cover close. 

Mrs. Theo. Hohenadel. 



^omatoSpiceö'atfiip. — 34 gro^c ^omatoe§, jd^dte ir 
fd)neibe [ie. ©ann 12 gro^e ^lüiebeln, Ijacfe biefelbfn iinb fod)e 33ei- 
be§ miteinanber 2 (Stunben lang. 9iimm ferner 8 Waffen ©[jig, 4 ©|= 
töffel Salj, 4 ©felöffel i^uder, 4 3:^eelöftel feinen S^Ö^^er, 4 5:^ee= 
löffel feinen 3immt, 4 ^"l)eelöffel feine 91etfen, 3 5:l)eelöffel allspice, 1 
fnappen falben "Ifieelöffel Pfeffer. i>ernienge gut unb lafj raieber 3-4 
€tunben foc^cn; rütire fleißig. i^üUc ^eife in ®la§, oerfc^de^e gut unb 
man fann eä jatirelang Ratten. 

© 1 1 a J^ e i n e m n n. 

—124— 



51 p f e ( = 6; r e in e. — 6 gro^e gebratene '^(epfel tuerben burrf> 
ein ©ieb gerührt mit 3 ©iroeijl, ^ndtv naä) 23etieben, etroas (Jitronen= 
faft f ®t. mit bem ©d^neefc^läger gefcf)tagcn. Sßlan füüt eä in eine 
®la§f(i)ale unb üevjiert eö mit 3(pfel= ober .r^imbeer=®elee. Tlan fann 
aud^ ein paar Söffel @etee unter ben ßremc mijrf)cn. 

©. ^ e n [i n g. 



2Sein. — 15 ^'funb 3;rauben, gie^e 1 ©atlone fod^enbeä 
SBafjer baraiif, la| 3 Sage gä^ren. '^^reffe au§ unb gieb 4 ^^funb 
3ucfer baju. 2a^ 10 Sage gnt)ren, gie^e burd^ ein @ieb ober Surf), 
fülle in ^lafc^e unb ber ä9ein ift fertig. 

grau ^aria ©c^rDar^. 



^otianniöbeer (currant) 35> e i n. — S ^^funb (?orintI)en, 5 
^funb 3"^^^"/ i ©ciüoue 3S>a[jcr. ^lan tfjut bie (>orinti)cn mit ben 
Stengeln in einen ^uhex unb jerbritrft fie gut, fügt bag 3Baffer I)iu5U, 
[teilt e§ an einen füi)ten Ort unb rüfirt eg gelegentlirfj um, etioa 3 Sage. 
3}ann jieljt man ben Saft burrf) ein Sieb ab, jerbrürft bic SJkffe burrf) 
ein Surf), fügt ben ^udn ju, rül)rt biß er aufgelöft ift unb füHt e§ in 
ein %a^ ober einen Ärug, unb fteüt in einen trocfnen fügten Äellcr. 
2Bfnn ©Sprung worüber ift, fpünbet man e§ bi(^t ju unb lä^t eö \itn 
SSinter über fielen . ^m (^^rüfjjabre roirb ber ^JK>ein abgezogen, e^e bie 
groeite ©ä^rung eintritt. ^]t biefe bann norüber fo füllt man auf 
glafrfien. 

grau g}^. SDUnn. 



Chili Sauce. — 22 tomatoes, 2 onions, 2 green peppers, J 
cup sugar, 1 cup vinegar, salt to taste, boil 1 hr. 

Mrs. H. M. 

—125— 



Jellied Apples. — Butter a pudding dish and fill with 
pared, quartered and cored tart apples, sprinkle a lot of cinnamon 
or any desired spiee over it, pour in a teacup cold water and one 
of sugar. Cover closely, set in larger vessel of hot water and 
bake in oven 3 hrs. When cold it can be turned out in a jellied 
mass. 

N. N. 



WiNE Jelly. — ^ box gelatine, i cup cold water, 1 pint of 
boiling water, juice of 1 lemon, 1 cup of sugar, 1 cup slierry 
wine. Soak tlie gelatine in cold water 15 minutes, tlien add the; 
boiling water, lemon juice and wine. Stir well and sift through 
a tine napkin into a mold. Set on ice and serve with cream. 

Mrs. A. C. Kelwiff. 



Spiced Currants. — 1 pk. of currants (15 Ibs.), boil 15 to 
20 minutes, then add 6 Ibs. of brown sugar, 1 qt. of vinegar, 1 
tablespoonful of cinnamon, 1 of cloves and 1 of allspice. Boil all 
1 hr. 

Kate Simons. 



Wine Jelly. — f package gelatine put in a bowl with i 
pint cold water, soak i hour, then add one lemon cut in slices, a 
pinch of Salt, i pint wine, i pint sugar, 1 tablespoonful of brandy, 
put in a porcelain kettle, and add 1 pint boiling water. Let 
boil 15 minutes, strain and put in mold. 

Mrs. Chas. E. Rehni. 



—126— 



Spiced Gräfes. — 5 Ibs. fruit 1 pt. vinegar, 4 Ibs. sugar, 
2 tablespoons cloves, 2 tablespoons cinnamon, 2 Ibs. allspice, boil 
1^ hours. Remove the skins, let the pulps come to a boil, strain 
through a sieve. Add sugar, spiee, vinegar and skins, then boil. 

Mrs. C. Brousfhton. 



Beet Preserves. — To 12 beets take 3 large lemons. Peel 
and cut the beets in long narrow strips, grate the rind of 
lemons and squeeze the juice. To this add ^ pint water and 
1 Ib. sugar. Cook the beets in this juice on a slow fire until 
tender. 

Augusta Hahl. 



QuiNCK Jelly. — RuI) the quinces with a cloth until [Dfer- 
fectly smooth, cut in sniall pieces, pack tight in a kettle, pour on 
cold water until level with the fruit, boil until soft; take a flannel 
bag, pour in fruit and hang up to drain; occasionally press it to 
make the juice run more freely, taking care not to press it hard 
enough to expel the pulp. To a pint of juice add 1^ pints of 
sugar and boil 15 minutes or until it is jelly, covering at once, 
but not putting away until cold. Care should be taken to make 
the se'aling perfect. 

Mrs. Minna Beck. 



Wild Cherry Wine. — Wash and dry J pk. of wild 
cherries, put them into a demijohn that is perfectly clean. On 
this pour 1 gal. of best cognac brandy and 2 Ibs. of loaf sugar; 
shake well, and in one week it is fit for use. This is a good tonic 
for invalids and improves with age. The cherries must be fresh 



and good. 



Mrs. A. Andresen. 
—127— 



(S a r b e U e n © a u c e. — ©eveimgte ©arbellen raerbcn mit 
3n)iebeln fein ge{)acft. ?0^cin läjjt in einem Sopfe 3?uttev ^ei|3 werben, 
röftet etroa§ SfftQljl mit ^ndtx braun, bringt bie ©arbellen (jinju, lä^t 
e§ nod^ etroaS mit bämpfen, füllt eö mit g'^eifc^brülje auf unb lä^t norf) 
ein roenig fod)en. ©inige fiöffel üoü 5tatb§braten Sauce get)5rt baran, 
röenn'§ red)t gut raerben fotl. 

91 n n a t li n f e. 



Blackberry Wine. — - Squeeze 50 Ibs. blackberries, strain, 
and add 25 Ibs. sngar. Put into a 10 gal. jug avd üll with 
water. Keeping it fiill after it works oiit and add 3 pts. of good 
brandy. 

Mrs. Damler. 



Sauce Hollandaise. — Put a pt. of water in a saucepan, 
add a slice of onion, a bay leaf, and a l)iade of mace. Let stand 
aboiit 10 minutes on the l)ack of tbe stove. While this is steep- 
ino-, rub together two tal^lespoonfuls of liutter and two of flour; 
add this to the water and stir until smooth and thick; then strain, 
return the sauce to the pan, and when boiling hot add the well- 
beaten yolks of two eggs. Cook a moment, l^eing careful not to 
have it curdle, take from fire, add a talilespoonful of lemon juice, 
one of chopped parsley, a teaspoonful of salt and a dash of pep 
per. It is then ready for use. 

Chira Schmidt. 



Chocolate Drops. — 1 Ib. powdered sugar, ^ 11). almonds 
chopped fine, 1 teaspoon cloves, 2 teaspoons cinnamon, whites of 
4 esfo-s, chocolate enough to stiffen. Stir 1 hour and bake in 
moderate oven. 

Mrs. A. H. Grunewald. 



-128— 



5Jpf e tfd^ n i tt e. — @§ roerben fd)öne gro^e 5lepfel gefd^ält, in 
etroa^ bicfe ©(Reiben gejdjnitteu. 2U§bann entfernt man bie Äörner, 
beftveut bie ©cfieiben mit ^udtv unb lä|t jie eine ^eittang [tel)en yiun 
rü^rt man 4 @ter mit 8 Söffeln 'üRe^I, 6 ßöffel äöei^roein, tnnft bie 
5lpfelfc^eiben in ben angerührten "J^eig unb tä|t|fie auf gelinbem ^euer 
in '-Butter braun baden. "üO^an ferüirt beftreut mit ^i^c^er. 

S u i je © t e i n. 

TArrY. — 2 ciips dark browu sugar, ^ cup butter, 4 table- 
spoons syrup, 2 teaspoons water, 2 teaspoons vinegar. Boil ^ 
hour, put into buttered tins to cool. 

Eline CaiT. 

Butter Scotch Candy. --- l cup sugar, ^ cup molasses 
and ^ cup of butter. Boil until it will harden in water and then 
pour in a buttered tin and cut in Squares. 

Annie Petersen. 



White Sugar Candy. — 2 cups granulated sugar, 6 table- 
spoonfuls of water and 3 of vinegar. Let boil without stirriug 
until it hardens when dropped in cold water. Let cool on but- 
tered plates and pull tili white and brittle. Flavor while pulling. 

Miss Keim, Chili icothe, O. 



PoTATO Pan Cakes. - Grate potatoes in dish tili you have 
one quart. Fill remainder of dish with water, then strain 
through cloth. Kepeat this process, always using fresh water, 
until potatoes are white, when water should be thoroughly pressed 
out. The water used in washing potatoes should he allowed to 
settle, so as to obtain the starch. Have ready ^ pint boiling 
milk, pourover potatoes, =!tir and allow to cool. Now pour water 
off of starch and add to potatoes, also J loaf baker\s white bread 
soaked in milk, and lastly 3 thoroughly beaten egs. Salt to taste. 
If batter should be a little too stiff add more milk. Fry to a 
crisp brown in bot lard. Best eaten with apple sauce. 

Mrs. J. Gross. 



Fried Oysters. - — Drain thoroughly, season with pepper 
and Salt, then dip one by one in powdered cracker, fry in i3utter, 
serve hot. 

Mrs. M. Emmerich. 

—129— 



® e f d) t e r 5 i f rf). — 2 ^funb gifc^e, 2 ^raiebetn, 2 bi§ 3 
^eterfilten SSurjetn, [teUe [ie mit Ifattem, jd^arfen ©aljroaffer auf ein 
raj(^e§ i^euer; fdjäume. ®ann nimm 1 Söffet ooll Satter unb einen 
Dott WJefil, rül)re jufammcn. 9^ad)bem bie ^if(^e 3 2J?inuten gefoc^t 
fiaficn, gie^e bie 23rü(}e tangfam auf bie 23utter, rül)re, fd)ütte surürf 
auf bie ^-if^e, gieb etmaS grob gemahlenen Pfeffer baju unb laf^ 2 
Wm. fod)en. 

• ^rau © r a ^ '^ c i m. 

2t a t i n @ e I e e. — ^an fet^e in einem gut gtafirten Äeffet reid)- 
tid^ SSaffer auf'g ^«feuer, ttjue ©emürj, Sorbeerbtätter, 3iüi£^sti' '^^eter= 
filie, ©atj unb ©ffig tjinju unb taffe e§ 5 ^Rinutcu foc^en. -^ft ber 
2tat abgezogen ober abgerieben (je nad^ 23etieben), ausgenommen, in 
(Stüde gefdjuitten unb gut geroafdjen, fo ttiut man t§n in ba§ fodjenbe 
2Baffer unb täf^t itju 15 bt§ 20 ^D^inuten fodjen. ®ann net)me man it)n 
l^erauS, lege i^n in ein paffenbeS ®efä§, taffe baS i^affer ned) einmal 
mit 5 biä 6 23tätter ©etatin unb einem öiraei^ unter langfameu D^iif)ren 
auffoc^en unb gief3e e§ bann burd) ein bidjteä leinenem Xud) auf bcn 2tal. 

2t nn a ® t e i n. 



Oyster Patties. — - 2 oz. l)utter. ^ pt. sAveet cream, 3 tahle- 
spoons flour, 3 doz. large oysters, pepper and salt to taste. Melt 
the l3utter, stir in the flour, boil the cream and stir in, cook oysters 
in their own liqiior until cooked through, skim off' iiquor and add 
to the cream sauce. Fill the patties which are made of a rieh 
puff paste. 

Mrs. W. C. Webster. 



Brain Patties. -— Parl)oil a set or two of brains in water, 
then put them in cold water and pick off all dark skin. Take a 
frying pan, put in a spoonful of butter, a teaspoon of minced 
onion and a tablespoon of minced parsley; add the l)rains, 2 eggs, 
spoon of milk and scramble over Are like scrambled eggs. While 
cooking add a little nutmeg, juice of ^ lemon. pepper and salt. 
Bake puff paste patty cakes, take out lids, remove surplus paste 
from inside, fill with brains, put on lids, serve garnished with 
parsley. 

Mrs. F. Fischbeck, Pasadena, Cal. 

—130— 



BoiLED Troüt. — Clean fish thoroiighly. put in ))oiling 
water with salt and 3 tablespoonfuls of vinegar. When fish is 
boiled enough, phice on a \avge platter to dry. Then make a 
sauce of 1 quart of water, 1 pt. of green or canned peas, 1 large 
carrot boiled and chopped fine, 1 good tablespoon of butter, 
thicken with flour, adcl a little salt, and pour over fish before 
serving. 

L. Reich. 



Simple Dressing for Turkey. — Soak some dry bread, 
drain it, put in it 2 eggs, some sage, butter size of an egg, season 
with salt and pepper, mix up good. Some prefer raisins in it, 



but it is good without. 



Mrs. Lena Mohr. 



Oyster Dressing. — To 1 quart of oysters take 1 Ib, of 
oyster crackers, l)roken and nioistened with hot water. Add 2 
large tablespoonfuls of butter, 2 bunches of celery, chopped fine, 
pepper and salt to taste. 

Mrs. G. Jacobs. 



Macaroni. — Cook macaroni in water until soft, then put 
in a deep dish with alternate layers of grated crackers and cheese, 
a little salt, fill up the dish with milk and bake one hour. 

Mrs. J. H. Haake. 



Bretzels. — 1 Ib. flour, i Ib. butter, i Ib. sugar. Ruh to 
a sand, mjx in 2 egg% form into bretzels, brush with whites of 
eggs, dip in coarse sugar. Bake in hot oven. 

Lizette G. Sonnenschein. 



CoRN CR Johnny Cake. — - ^ cup sugar, 1 large tablespoon 
butter, 2 eggs, 2 cupfuls of corn-meal, 1 cupful of wheat flour, 2 
teaspoonfuls baking powder, 1^ cups of milk. 

Clara Fehn. 



Cream Muffins. - - One pint of milk, 1 pint of flour. 3 
eggs, yolks and whites beaten separately, a little salt and 1 tea- 
spoonful melted butter. Put in gem paus and bake 20 minutes. 

Gretchen Jacobs. 
—131— 



©rbbeevfaft. — Ttan nimmt ©rbfieeren unb ^näzx ju gtei= 
d)tn %1)t\ltn, legt 6eibe§ lagenroeife in eine ©c^üfjel unb lä|t e§ 2 - 3 
©tunben flehen bi§ ber ©aft gejogen {)at, t^ut bann alleä in ben jum 
^oi^en be[timmten 2;op[ unb läf^t e§ {)ei^ merben (nid)t fodjen). 3)ann 
legt man ein roei^eä 5;u(^ über ein ®efo|, gie^t "ba^i ganje barauf, ba| 
ber (Saft burd^ftief^t (aber nic^t augpreffen) unb jei^t ben ©aft noc^maI§ 
auf ö ^euer, lä^t i^n 5 'iD^inuten fotf)en, fd^aumt gut ah unb füllt il^n, 
wenn erfaltet, in fauber gefpülte, ganj trocfene ^-lajcfien, nerforft mit 
neuen Äorfen unb oerfiegelt bie ^tafrf)en gut. ©tnige G^töffel uoll bie= 
Jen @afte§ in ein @Ia§ Sßaffer ifi für ©efunbe unb Traufe ein erquirf- 
enber jtranf. ®ic 23eeren föunen falt at§ Kompott gegefjen ober auc^ 
§u 'iRarmatabe benutzt raerben. 

%ian Ä a t ^ a r i n a iB e cf e r. 



3 u n ge Sp ü l) n e r. — Sunge .^ü^ner roerben in ©tütfe jerlegt 
mit etn)a§ ©a(j unb Pfeffer beftreut. ©obann nimmt man einen S^opf 
mit feftem J)erfel mac^t bann Butter gelbbraun, legt bie ^üliner f)inetn 
unb Id^t fie auf beiben Seiten braun roerbeu. ©obann gie^t man nac^ 
unb nac^ etroaä fü[^eu 9fiat)m barüber unb (ä^t fie jo etraa | bis eine 
©tunbe jrf)moren. 3"^^^^^ mad)t man bie ©auce mit etroaS 2Ba[jer unb 
ein rcenig "ilRel)! juredjt. 

?frau 3. ©cfjuts. 



Boston Brown Bread. — - 1 cup of corn-raeal, 1 cup of rye 
flonr, i cup of Avheat flour, 1 cup ol' molasses, 3 ciips of milk, 2 
teaspoons of buking powcler, a little salt, and steam 3.^ hours, 
then bake ^ liour. 

Mrs. D. C. F. 



Biscuits. — One quart of tl^ur, 2 teaspoonfiüs of baking 
povvder, 1 teaspoonful of salt, 1 tablespoonful of sugar, 1 iable- 
spoonful of biitter and 1 pintof milk. Mix flour, baking powder, 
Salt and sugar, rub in the butter and add milk; roll thin, cut in 
Square pieces and roll. Bake from 15 to 20 minutes in a quick 
oven. 

Anna Keim, Chillicothe, O. 

—132 — 



Peach Ice-cream. — - One quart cream, 1 pint of milk, 1 
quart of peaches put through a sieve, 2 cups of sngar, whites of 
2 eggs beaten to a stiff f roth. Put the milk on to boil in a farina 
Iwiler . When bot, add the sugar and stir luitil dissolved . Take 
from the fire, add the cream, and when cold add the eggs and 
f reeze . When half frozen add the peaches and finish until f rozen 
enough. By letting it stand 2 to 3 hours packed, greatly im- 
proves it. 

Mrs. J. Rearden. 



Banana Ice-cream . — ^ doz bananas, 2 eggs, 2 cups sugar, 
1 quart milk, i quart of cream . Slice the bananas and put 
through a sieve; heat the milk to a boiling point; beat sugar and 
eggs together, add cream gradually, pour in the heated milk, 
while beating the other ingredients . While cool add the bananas 
and f reeze. 

Katherine Wissler, Chillicothe, O . 



Vanilla Ice CREAM. -— One quart of cream, 1 pint of milk? 
2 cups of sugar, 1 large tablespoon of vanilla, whites of 2 eggs 
beaten to a stiff f roth . Pat the milk on to boil in a double boiler . 
When bot add the sugar and stir until dissolved . Take from the 
fire and add the cream, and when cold add the eggs and freeze . 
Pack it Avell until wanted . 

Mrs . J . Rearden . 



Graham or Corn Bread . -— 1 quart of either Graham or 
corn meal, softened with boiling water. When cool add 1 cup 
molasses, 1 tablespoon salt and 1 pint of light sponge of bread 
dougli . Make into loaves into paus . When light bake, and 
when you eat it think of 

Anna Thomas, Springfield, La . 



Berlin Pancake . — - Roll out dough slightly sweetened 
and shortened, as if for piain doughnuts, out in discs like biscuits, 
put a teaspoon currant jam or jelly on the center of one, lay an- 
other upon it, press the edges tightly together with the fingers 
and fry quickly in boiling lard. Tliey will be perfect globes 
when done, a little smaller than an orange . 

Mrs. F. Fischbeck, Pasadena, Cal. 
— 133— 



|)arte ©etfe. — ©ntteere hm 2^\^'^^t einer 23ürfjfe üon 
Seiüig' ^Patent ^orabereb 98 pro. ßt)e, in einen ©teinfrug ober in ein 
eiferneg ®efäJ3, mit jraei unb einem 'falben ^tnt reinen SSaffer, rül^rc 
e§ um big firf) bie Sauge anflij§t unb Iaj3 e§ bann [teilen, bi§ bie 2;em= 
peratur ber ?[Rifd)ung eine S^ölje oon nic§t über 80 @rab errei(^t. 
©d^melje 5| ^funb reinen §ette§, 2alg ober (Ed^malj, in einer Pfanne 
unb l^alte baffelbe \o lange über bem gener, bi§ e§ oöttig pfjig ift; 
nac^bem bieö gefd)e^en laf^ ba§ gett [teilen, bis bie S^emperatur beffelben 
120 @rab erreicht. 3)anu gie^e langfam bie Sangenlöjung in ba§ §ett 
unb TÜl^re bie ^^lüffigfeit fo lange um, bi§ T^^ett unb Sauge ööllig t)er= 
mifd^t ftnb, unb bi§ bie ?[Rifd)ung mie J^onig Tj erabfallt. ^Dlan rüi)re 
langfam, bodj nidjt ju lange, bamit fid) bie Sauge nid)t raieber feparirt, 
üon 5 bi§ 15 Minuten ift lang genug, je nad) ber 53cfdjaffenf)eit be§ 
%tttt^ unb be§ SBetterä. ®ief3 bann bie ^[Rifdjung in eine gorm, für 
meldte eine pljerne Äifte genügt unb bebecfe biefetbe mit einem %uä)t 
ober einem $;eppid), tafj e§ an einen marmem ^lat'ie 1 bi§ 2 2;age fielen 
unb bann nefime bie ©eife au§ ber §orm unb fdjueibe biefelbe in belie; 
bige »Stüde. 

T^rau S^. 2; e n) e §. 



—134— 



Sn^alti^ : Jöevjcidjtüft» 



^od^buä}* 



©eite. 



125. 
13. 
29. 
4?. 



mücvUi, 

3fl«if<*Jr 

@ctnüf c, 

möfec, 

^ud)cn, 61 . 

♦^itfle^, S«ttice ci., 122. 

«puöDinge^ 111, 

Zalat, 37. 

kuppen, T. 



®cfd)äftöfü()rcr. 



Anderson & Petersoii'. 
Andiesen, J. J . . . . 

Albert, G 

Areiis, J. M . . 

Arnold, Geo. A 



. 36 
56 

. 60 
76 

104 



B 

Becker, Fred 10 

Buscher, Fred 12 

Blackmar & Orton 30 

Higgs 30 

Brown. II. M •. . . 32 

Bell Tea Co 3S 

Burmeister, C 42 

Bedesseru, N 42 

Bateman 42 

Behrens, A 74 

Baptist Hospital 100 

Berry & Walker . .108 

Bodmer, Jas. 108 

Benson & Eixon 112 

Baker & M asou 116 



Cordes, J. F 24 

Coeu, B 50 

Cardy, J. M 54 

Crozet, C. E 82 

Carr Hardware Co 118 



Deschauer & Becker 24 

Dehmlow Bio 54 

Dieckman & Muhlke 68 

Douglas Fancy Bakery 116 

E 
Emmerich & Co 40 

Fräser, G 10 

Fuhrmann, II 64 

Freund & Son 66 

Franke & Co 72 

C 

Gerbing, M 14 

Gottmannshausen, G 20 

GriffithsÄ Co. 24 

Garben, C 68 

Gruenewald & Busher 92 

H 

Haake. Louis 6 

Hoffmann, F. J 16 

Haubold, C.W 18 

Holst. F 18 

Hoever, J. P , ... 24 

Hauck, C 26 

Heide, J 28 

Hibbeler, M 30 

Honerlah, H. C 3& 

Huwyler, J 42 

Hahn, C 52 

Hartman, C. H 5& 



-135- 



Hessemer, B 62 

Harms. O. F 62 

llesslein Bio 64 

Hi]de])recht, G 88 

Hoerlle, J 88 

Hurst, G. N 92 

Hartmann, C 96 

Heide, Fr., Jr... 110 

Henning, W 110 

J 

Jürgen, H 76 

K 

Koch, F 10 

Keller, F. H 18 

Koch. J. 1 18 

Kranz, J 44 

Knoop, E. 11 52 

Kahnweiler, L 56 

Koppel mann & Panneberg 60 

Kendali, L. U 60 

Kruse, R 74 

Kuechler, C 74 

Kolbe, G. F 78 

Keck, M 78 

Koelliug & Klappenbach 118 

L 

Lotholz, R 44 

Leupold, C 58 

Lincoln Bank 94 

M 

Maurer, Ad 6 

Meyers, C. L 8 

Muelhoefer, E 40 

Miliar, E. B 78 

Miller, H. C 92 

Mirror & Art Glass Co 102 

Marks Bros.. 106 

Molter & Kretschmer 106 

Mueller. Val 116 

Maier, Dr. J. W 114 

N 

Niemeyer, W 22 

Norton, B. M 64 

Nofs& Gnadt 74 

Neubergs Express 80 

Niehans, A 88 

Nusser, W 108 



Ottmann, J. G 102 



Pfeifer, A. M 34 

l'illsbury Flour 48 

Price, Dr. Baking P 70 

R 

Rusche, Wm 6 

Ruprecht. John 14 

Rice, J. 20 

Reimers 46 

Richards & Rutishauser 60 

Roell, C 64 

Roland, J. G 72 

S 

Schick, William 4 

Swissler, W 10 

Stiefel & Santa 14 

Schieterstein, J. Mrs 16 

schell 16 

Stroh, J.P 28 

Stadelmann, H 38 

Siegfried, G 54 

Schmidt, W 76 

Schoenian, A 76 

Stark & Strack 86 and 138 

Scholls Studio 90 

Smith, E.G 100 

Schlegel, F 100 

Strauss, Fred 116 

• T 

Timm, A. C 34 

Tewes, L. C 84 

Truppel, R 9Ö 

Thomas, G. H. A. Co. The 114 

U 

Universal Pot Lifter Co 46 



Voltmer, W. I. 



56 



W 



Weinberger, CM 16 

Wunderlich. L 30 

Wolff, J 36 

Wildner, C 50 

Wolff, G. R 54 

Wesemann 84 

Wiehert & Co., H. G 96 

Wells, J .. 96 

Wusterbarth, Hermann W 96 

Webster, W. C. Mrs 100 



Zabel, F 

Zeiger, G. W 



36 



—136— 



c^- 



^. z^^ 




^aibtifattt 




ÄÖer SIrtcti. 



ik#"a#«ta^'fe#"k«"W*«^ka 



^tiiä^n & ^errtiidietter ^iitft 



•"^'*>.*^d'h»m\m'>m*^,0'>^t'<,0'k,»\00%„m,0 



feinfter Oitalität 




?llle (Sorten 



(5)eIoc|te Siiinhn, getocl)te Sftinbäiunne, -^iöW gteiicfi, Sdjraalj, sc. 

30, 32 u. 34 Oft CDitOflO Stüc. 

—137— 




AND 

1^ A 



CK 



PIANOS 



gabrif : Mi 4 Ifi 1. itati 11., 



©mfii4i®, 



Unfer Sager oon '^^iano§ i[t grof^er itnb an^ie^enbcr a(§ je gu= 
üov. ©ine laiigiäl)vige ©vfaljruiig Ijat iin§ in ba§ ©el^eimni^ ein= 
geführt, gevabe bie 3n[tnimente jii üerfertigen, raeld)e ben 51 nfpr li- 
ef) e n unb 53 e b ü V f u i [f e n be§ '!> o t f e § — nid)t mtv einer, fonbern 
1 1 e r Ä ( a ] j e n — enti'predjen. ^en üer[djiebenartig[ten '-Ber^ält^ 
niffen nnb ©eji^macf beö ^|>ii6üfumö ruirb befonberö JRedjnung getragen. 
5)emnac^ üerfaufcn nad) ii^iuifd} beä Ääuferä gegen monattid)e 3ttf)tun- 
gen ober 23aar. 

..-^-^ = ~_^ ^ 

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S3 







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Style D. Upright Grand. 

SBir laben eud) ein, mit un§ ju correfponbiren, ober, raenn mög; 
lid) nnö ju Befnd^en. Kataloge nnb alle fonfrige 2lu§funfl mit 3Ser= 
gnügen geliefert. 



StaFek & StFaek Piano Go. 



3>crf(iuf^tat>en u. |^at)vi^ 171 & 173 South Canal St. 

—138— 



A. W. ENGEL, PRES'T. & MANAGER 




(^£fJo fok (äiMsCi/e_. ' 




Piain WeddingRing 

14 k. $4.75 18 k. $5.75. 





II5-II5-II7 DEARBORN ST. 




Piain Band Ring 

14 k. $4.25 18 k. $5.W 




Genuine Diamond Fine 14 k. Cold Filled Watch. Genuine Diamond 

Price only $33.50. Warranted to wear 30 years. Price only $13.75. 

Enameled Flower?, Fine Nickle Jeweled Movement. 

Price only $:J1.00. 

Office Rooms, 130 & 131 Illinois Bank Building. 

TAKE ELEVATOR. 



O. TE:R]SrA.lsrDT, 



401 Larrabee St., near North Ave. 



larne Qssortment of Watcl^es, Jewelry, qIc. 
All Kir|ds of Fiqe Jevs^elry iT\ade to order at s^ort notice. 



LIBRARY OF CONGRESS 



ÜDDES17e711 



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