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Book^ill 

Copyright  N"_ 

COPYRIGHT  DEPOSIT. 


Superior  Cook  Book 


Prepared  by  the  WOMEN 
o/G5^ACE  CHURCH 
ISHPEMING.  MICHIGAN 


•'A  little  l)it  of  patience  oftc-ii   makes  the  sniisliine  coiiie. 

And  a  little  bit  (»!'  li>ve  inaUes  a  very  happy  lioine. 
A  little  i)it  of  hope  makes  a  rainy  day  look  fi'av. 

And  a  little  bit  of  cookin^-  makes  ylad  a  weary  way.'" 


^ 


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TO  GET  BEST  RESULTS 

in  prcpai'ino  i/u    vai'ioiis  dishes  prcscnhcd 

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the  lime  ti^iit .  clothes  constructed  by 
masters  in  the  art  oj  good  clothes- 
?7iaki7iiJ. 

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LIBRARY  of  CONGRESS 

Two  Copies  Received 

DEC  19  1905 

CoDvriffht  Entry 

CLA^     O,     XXc.  No, 

COPY    B, 


COPYRIGHT. 


ENTERED  ACCOROINC;  TO  ACT  OE  CONGRESS,   IN  THE   YEAR    1*)(I5, 

BY  THE  woman's  AUXILIARY  OF  GRACE  CHURCH. 

IN  THE  OFFICE  OF  THE  LIBRARIAN  OF  CONCiRESS.  AT   WASHINGTON. 


PRESS  OF 

The  Peninsular  Record  Publishing  Co.  Ltd. 
ishpeming.  michkian. 


PRKFxVC  i:. 


TiK'  ladies  who  put  toilli  fins  L.-ok  do  so  with  a  full  realizati.-n  that  it  i-~  iiu- 
po^sibleto  produce  a  perfect  ho.,k.  ICrrors  arc  l.ouu.l  to  occur  even  aiU-r  the 
most  painstaUin-  supervision.  We  ouly  ask  that  this  .tVort  he  looked  upou  u.  the 
same  spirit  iu  whidi  it  is  pul.lished.  Kacii  recipe  has  been  tullv  tried  in  the 
practical  atTairs  of  house  heei^in^-  and  found  to  be  of  merit. 

We  wish  to  acknowledo-e  the  courtesy  and  help  -iven  us  by  all  who  have  con- 
tributed of  their  kmnvled-e  in  tlie  art  of  cookin-.   or  labor  in  compilm-  wliat    we 

hope  will  be  a  most  useful  addition  to  many  households. 

We  w.>uld  also  acknowledo-e  the  help  from  the  many  business  men  and  lirms 
who  have  purchased  advertisinj^-  space  herein. 


DEDTCATrON. 


To  all  who  are  earnestly  lookinj^- 
For  the  daintiest  ways  of  C(>(>Uin< 
Whether  single  or  mated. 
Ascetic  or  epicure  rated. 
Wliose  appetite's  zest  is  nnsated; 
Is  this  book  dedicated. 


Dinner  is  one  of  file  four  aims  (if  existence.      1    have    fort-ot  ten    llie   other  three. 


Soups. 


"Now.  K'oikI  (liffcslidii  uaii  on  ;ii>l»'t  it»'-     And  hcali  li  on  1h)1  li." 

-M.\<I!i:tii. 


-  Suggestions. 

The  stock  for  soup  should  always  bo  made  from  uncooked  moats;  upon  tliis 
depends  fine  flavor. 

Out  meat  and  bone  into  small  pieces,  put  in  cold  water  and  simmer  and  boil 
gently,  without  salt.     ISTever  boil  soup  meat  fast.     Add  salt  when  thoroughly  done. 

Beef  and  bone  8  lbs.,  cook  G  or  8  hours,  in  kettleful  of  cold  water,  if  more  is 
needed  add  boiling  hot,  set  aside  to  cool;  next  morning  skim  off  the  grease,  simmer 
again  2  or  3  hours.  Sti'ai]i  and  you  have  your  stock  that  will  keep  3  or  4  days  in 
cool  place. 


Almond  Soup. 

One-half  pound  rice,  1  tal)lespoon  sugar,  5  pt-;.  milk,  i-  teaspoon  salt,  -1-  lb. 
almonds  (blanched). 

Wash  rice,  put  in  double  boiler  with  one  quart  milk,  cook  till  it  swells  to  double 
irs  size.  I'ound  almonds  in  mortar,  add  to  the  almond  paste  remainder  of  the  milk 
and  put  in  a  double  boiloi-  and  let  simmer  for  30  minutes.  When  done  pour  rice  in 
liirccn  ami  the  almond  milk  over  it,  season  with  the  salt. 

Mrs.  a.  W.  Haidle. 

Baked  Bean  Soup. 

Take  cold  baked  boau'^  and  add  twice  tlicir  quantity  of  cold  water,  let  simmer 
till  soft,  wlii'ii  nearly  diuic  aild  I  as  mucli  tomato  as  beans,  put  through  strainer  and 
•^oason.  Mus.  ^Myers. 

Bouillon. 

To  .")  pounds  of  beef  cut  in  small  pieces,  add  5  quarts  of  cold  water.  Simmer 
slowly  (J  hours.  A  shank  of  lieef  l)roken  twice  across  and  once  lengthwise  is  equallv 
good.  After  boiling  3  liours  slowly,  add  salt,  black  pepper,  1  tablespoonful  of  all- 
spice, 2  onions  cut  hue,  1  gi-ated  carrot,  1  head  of  celery,  2  tomatoes,  1  dozen  whole 
cloves.  Boil  slowly  3  hours  longei',  sti-ain  and  set  away.  Next  day  remove  tlie  fat 
and  boil.     Just  !)efore  serving,  add  a  little  nutmeg  and  mace. 

Mi;s.  Harris,  Marquette. 
Cabbage  Soup. 

Iiemove  the  outer  leaves  of  a  medium  sized  summer  cabbage  and  cut  the  lu^ail 
into  strips.  Oover  with  two  quarts  of  boiling  water  and  boil  for  ^  an  hour.  In  a 
saucepan  put  1  tablespoonful  of  butter  and  2  tablespoonfuls  of  flour'and  stir  over  the 
fire  until  well  mixed;  add  gradually  1\  pints  of  scalded  milk  and  1  quart  of  the 


10  SUPERIOR  COOK  BOOK 

watc)'  ni  wliieli  the  cabba,o;e  was  l)oilo(l.  Season  lo  lasic  witli  salt  and  pepper^  add. 
1  cupful  of  Uio  cooked  cabbage  cliopped  line,  siiniiici'  for  10  uiiiiutes  and  serve  with 
croutous.  Annie  M.  Bamfokd. 

Chicken  Soup. 

Take  a  fat  yellow  chicken,  altonl  1  year  old.  cut  it  up  and  put  it  on  to  boil  in  2 
quarts  of  water,  and  let  it  boil  until  it  falls  off  the  bones.  About  1  hour  before  that 
time,  cut  up  1  large  potato  in  small  i)ieces.  also  1  onion,  l  the  size  of  an  egg.  Add 
■h  a  cup  of  j'ice,  and  either  some  celci'y  salt  ov  the  ends  i)\'  a  bunch  cut  fine,  land 
jtepper  and  salt.  Put  all  in  to  Imil  and  wh.en  the  chicken  is  done,  take  it  out,  re- 
move the  bones,  skin  and  fat.  and  clio])  the  meat  fine;  and  put  back  in  the  soup.  It 
will  make  3  quarts,  if- it  is  a  good  sized  chicken,  and  must  be  fat  and  yellow  skinned. 

Mrs.  Harris,  Marquette. 

Corn  Soup. 

This  is  a  very  good  soup  made  with  either  fresh  or  canned  corn.  When  it  is 
fresh  cut  the  corn  from  the  cob  and  scrape  off  well  all  that  sweetest  part  of  the  corn 
which  remains  on  the  cob.  To  1  pint  of  corn  add  1  ((iiart  of  hot  water.  Boil  it  for 
an  hour  or  longe]-.  then  press  it  through  the  colandei-.  Put  into  the  saucepan  butter 
ihe  size  of  a  small  egg  and  when  it  bubbles,  sprinkle  in  a  heaping  tablespoonful  of 
sifted  flour,  which  cook  a  minute,  stirring  it  well;  now  add  |  of  the  corn  pulp  and 
when  smoothly  mixed,  stir  in  the  remainder  of  the  corn ;  add  cayenne  pepper,  salt, 
1  scant  pint  of  boiling  milk  and  1  cupful  of  cream. 

Mrs.  Agnes  TI.  Barber. 

Cream  of  Celery  Soup. 

In  3  })ints  of  t)oiling  watci\  cook  .')  cupfuls  of  celery  cut  fine,  until  sufficiently 
tender  to  l)e  rubbed  througli  a  sieve.  1  pint  of  milk  thickened  with  1  tablespoonful 
of  butter  and  1  of  flour.  Add  celery  salt  or  extract,  salt  and  pepper.  Simmer  10 
minutes.     A  cup  of  scalded  cream  added  just  before  serving  is  an  addition. 

Mrs.  Harris,  Marquette. 

Creme  of  Clam  Bouillon. 

Strain  the  liquor  from  one  can  of  clam  chowder.     Put  in  half  as  much  water. 
Serve  very  hot,  in  cups,  with  whipped  cream. 
This  amount  will  serve  8  or  10. 

Mrs.  W.  p.  Belden. 

Cream  Potato  Soup. 

l>oil  and  mash  fine  3  or  4  medium  sizeil  potatoes.  Add  1  quart  of  milk,  place 
over  lire  and  bring  to  a  boil.  Thicken  slightly  with  a  teaspoonful  of  corn  starch 
stirred  in  a  little  cold  milk.  Strain  through  a  sieve  and  season  with  salt,  a  table- 
spoonful of  butter  and  a  dash  of  cayenne  pepper. 

If  a  little  too  thick,  bring  to  the  desired  consistency  by  pouring  in  a  little 
niore  milk.  Mrs.  Myers. 

Cream  of  Tonnato  Soup. 

One  quart  milk,  1  pint  tomatoes,  2  tablespoons  butter,  4  tablespoons  flour,  2 
teaspoons  salt,  1  piece  celery,  1  bayleaf,  1  sprig  parsley,  I  teaspoon  soda,  1  teaspoon 
sugar. 

Put  the  tomatoes  into  a  saucepan,  add  the  bayleaf,  parsley  and  celery,  that  have 
been  cut  up  fine.     Simmer  for  10  minutes. 

Eub  the  flour  and  luitter  together  with  the  hack  of  a  spoon  until  the  flour  is 
completely  absorbed. 

Put  the  tomatoes  into  a  saucepan,  add  the  butter  and  flour  and  stir  constantly 
until  it  roaches  the  boiling  point. 


SCi'lOK'K  »K'  COOK    liooK  H 

Press  tlie  toinatoos  tlirovig-]i  n  v(>rv  lino  sic\(\  .idd  lo  (he  jnic,.  Iho  sn>;ar  and  soda 
and  stir  until  it  stops  foaming. 

Add  to  the  tomatoes  the  sli.nldly  lliickcM.'d  milk.  wlii.-Ii  has  rcaclicd  Ix.ilini; 
])oint.     Serve  at  oneo  very  liot. 

ElI'LWoi;  M.  Powei;. 
Cream  of  Tomato  Soup. 

One  ean  of  tomatoes  oi-  4  lurgc  raw  ones. 

Add  1  quart  of  water  and  1  medinni-sized  onion  slici'd  line.  |,ct  siniinci'  twentv 
minutes  and  strain.  Cream  togetlier  1  hirge  tahlesponn  of  huHci-  and  1  of  flour. 
Put  it  into  the  soup  kettle  and  wlien  melted  add  the  siraint;(l  tomatoes  slowlv,  stir- 
ring- constantly  so  that  it  sliall  not  he  lumpy.  Season  witJi  1  teaspoonful  of  sugar. 
1  of  salt,  1  of  pepper,  and  1  of  celerv  salt.  Last  of  all  add  .V  cup  of  sweet  creani 
and  serve.  Mrs.'A.  P.  Schmidt. 

Cream  of  Vegetable  Soup. 

Take  the  vegetables  left  over  from  a  boiled  dinuor  (oi-  fresh  ones  boiled  until 
tender  in  salted  water).  Masli  tliem  through  a  colander,  add  as  much  milk  as  you 
need  for  your  family,  salt,  pep])er,  celery  salt,  a  slice  of  oni(m  and  let  it  come  to  a 
boiling  point,  then  add  1  tablespoonful  each  of  butter  and  flour  creamed  together. 
^^'hen  thoroughly  cooked,  serve  at  once. 

Mrs.  Harris,  Marquette. 
Currant  Soup. 

This  cold  soup  will  frequently  create  an  appetite  wliidi  a  liot  soup  would 
destroy.  Pleat  one  pint  of  ripe  red  currants,  crusli  them  in  a  colander  and  then 
strain  through  cheese"  clot) i  :  add  to  this  an  equal  ([uantity  of  water  and  place  the 
mixture  over  the  fire.  ]\loisten  a  tablespoonful  of  coi'n  starch  witli  cold  water,  add 
to  the  soup  and  cook  slowly  5  minutes;  add  1  tahlespoonfuls  of  sugar  and  serve' cold 
in  punch  glasses. 

Dried  Pea  Soup. 

Two  cups  dried  split  peas,  soak  over  Jiigbt,  in  tlie  morning  put  on  to  cook  in 
about  2  quarts  of  water,  at  10  o'clock  add:  1  cup  c]iopj)ed  onion.  1  cup  chopped 
celery,  ^  cup  chopped  carrot. 

Strain  and  thicken  with  2  tablespoons  of  butter,  mixed  with  2  tablespoons  of 
fl*^"^-  ,  Mi;s.  P.  P.  BitoxsoN. 

Fruit  Soup. 

To  the  juice  from  a  can  of  [jeaches,  add  the  juice  of  1  orange,  -.1  a  large  lemon, 
a  very  little  pineapple  and  a  gi'ating  of  nutmeg  or  a  few  drops  oi'  e.xtract;  add  water 
till  the  right  strength:  it  will  require  considerable  as  it  should  not  be  unpleasantly 
strong;  heat  but  not  to  the  boiling  point  and  serve  in  covered  bouillon  cups.  Add 
at  serving  peeled  and  seeded  green  grapes,  3  oi-   I  in  a  cup. 

These  fruit  soups  are  nice  served  as  a  relish  before  a  heavv  dinner  and  mav  be 
made  of  any  combination  of  flavors,  preferred  or  suital)le  to  the  dinner  scheme. 

Mrs.  J.  PL  Qutnnt. 
Fritter  Beans  to  Serve  With  Soup. 

Beat  an  ogg  until  light.     .[  teasjmon  of  salt,  .[  cup  of  milk. 

Pour  into  one  cup  of  flour  gradually;  beat  until  smooth  and  add  moic  luilk  if 
needed  to  make  a  drop  batter;  pour  through  colander  into  deep  hot  fat  and  fry  until 
brown,  lift  out  with  a  skimmer  and  drain  on  hi'own  pa|)er.  put  a  spoonful  info  each 
service  of  soup  as  served.  .M,;s.  ],>.  K.  Dkak,.;.   ' 

Lettuce  Cream  Soup. 

Put  a  generous  pint  of  IcLtucc  in  a  pint  of  weak  broth,  cook  tender  and  rub 


12  SI^I'ICKIOR  COOK    r.OOK 

')Totli  ;ii^(l  ]('tiuc(^  tl^'o^l^■ll  ;i  col.-i iidci'.  IJcliiMi  lo  III."  lii'c,  slir  into  it  a  boiled  onion 
minced  liiH'.  1  t;il)|es|i(i()i!  I'ld  of  hiilter  i'iiM)e(|  throiiuh  1  of  Honi'  and  1  of  parsley'. 
Have  a  i)int  of  Jiot  milk  seasoned  with  white  pepper  and  salt  and  while  hot  stir  in 
1  well  ))eaten  egg.  lN)Ui'  in  tui-een  all- ingredients  and  gi\(^  a,  wliii'l  with  the  egg- 
heater.  Mrs.  T.  J.  Flynn. 

Noodle  Soup. 

To  1  egg  well  beaten  add  lloiii'  enough  to  make  stitt  dough,  roll  thin,  fold  and 
ent  into  verv  tine  noodles.  In  milk  hoih-i-  put  1  (piai't  milk,  pinch  of  salt  and  Inmp 
of  bntter.  When  boiling  drop  in  noodles,  when  noodles  rise  to  the  top  it  is  ready 
t<*  serve:  before  serving  stii'  in  1  cup  of  cream.  Mii.s.  Gottstein. 

Noodle  Soup. 

Tliree  eggs,  pinch  of  salt.  Iloui'  to  luix  si  ill'.  Iioll  out  thin  and  let  dry,  then  cut 
in  strips  and  add  to  stock.  ^Iiis.  d.  J.  Leffler. 

Noodles  for  Soup. 

Beat  1  egg  light,  add  a  pinch  of  salt  and  Honr  enougli  to  make  a  stiff  dough, 
b'oll  vci'v  thin,  dredge  with  flour  and  then  roll  u|)  tightly.  Begin  at  one  end  and 
shave  down  vei-y  line.  Mrs.  H.  F.  Jattn. 

Oyster  Bouillon. 

On^'-half  teaspoonful  Armour's  l^xiract  of  Tx^d'.  '!  do/,,  lai'ge  fresh  oysters 
cho])])e(l.  -i  tablespoonfuU  bnttei',  1  table-^poonful  lloui'.  "i  cups  oyster  juice  or  watei-; 
salt.  ])ep|)er  and  little  nutmeg. 

Melt  liutter,  add  tioui-  and  when  ir  creams,  add  ovsters,  juice  and  extract  of 
beef.     ^Season  and  serve  in  bouillon  cujjs  oi'  sou|)  plates. 

This  will  serve  about  (S  peojde. 

Mrs.  W.  H.  .Tottnston. 

Oyster  Soup. 

To  1  ((uai-t  of  ovsters,  add  1  cup  of  water,  shake  well  and  sti'ain  olT.  putting  the 
ovsters  iji  a  double-boiler  to  heat;  then  take  the  sti'ained  licpio]-.  set  it  over  the  fire, 
iind  as  soon  as  it  l:)econies  scalding  hot.  ])our  it  o\er  a  ])iece  of  butter,  the  size  of  an 
egg,  into  which  vou  have  braided,  while  the  liquor  is  boiling,  a  tablespoon  of  flour; 
let  butter,  flour  and  li(pior  cook  a  few  minutes,  stirring  well,  then  add  |  a  pint  of 
cream  oi-  milk,  and  then  the  oysters,  seasoning  with  salt  and  a  little  cayenne  pepper. 

Do  not  let  the  soup  boil,  but  kec])  it  ((uite  hot  for  one  oi-  two  minutes  after  adding 
the  oysters.    Ha^-e  both  oysters  and  soup  cookin"'  so  equally  that  neither  waits  for  the 

illiei'.     This  is  tlie  secret  of  success. 

Mrs.  Harris.  ]\[arqnette. 

Pea  Soup. 

Take  one  cu|)  s])lit  jieas,  <ine-half  jiound  of  salt  p(U'k,  one  (Uiion,  a  hunch  of 
pai'slev,  choppeil  line  and  put  into  threo  pints  of  watei'.  l*.oil  well  for  tlir(^e  hours. 
.\dd  water  so  that  when  done  there  will  be  three  piiits. 

\'egetables  mav  be  added   to  the  above  if  pnd'ci'i'cd. 

Stock  for  Soup. 

'I\ik;e  a  sliaidc  of  beid',  knuckh^  (\u-li  of  wal  and  mutton,  in  all  I  ])oumls — cover 
with  (i  (piai'ts  of  (-(lid  water,  let  il  come  to  a  boil,  then  skim  well.  Add  2  onions,  1 
small  turnip,  "i  carrot-,  bayleaf.  1  stalk  of  celci'y,  season  well  with  pepper  and  salt. 
Simmoi'  geld  I V  until  meat  falls  fi'om  hone-,  strain  into  earthen  jar  and  use  as  desired. 

^Irs.    Wri;IJAM    SEDfnVTCK. 

Tomato  Soup. 

JJoil  a  can  of  tomatoes  until  they  arc  very  thoj'oughly  cooked  and  ju'ess  them 


ST'T'iORlOK  COOK  P.OOK  13 

through  a  sievo.  'J\)  1  ([iini't  of  toniaio  pulp  aihl  1  tcaspoonfiil  of  soda.  Put  into 
saucepan  biitt(M"  tlie  size  of  a  piu-cf)n's  egg,  and  wlicn  it  l)ubhle.s  sprinkle  and  stir  in 
a  hoa])ing  teasi)ooni'ul  of  llniir.  When  it  is  cooked  siir  into  this  a  [)int  of  hot  milk, 
,1  little  ca\enno  pepper,  sail  and  a  haudt'iil  of  ei-acker  crumbs.  When  it  bnils  add 
the  tomato  pulj).  Jleat  it  well  wilhoiil  boiling  and  serve  immediately. 
The  soda  mixed  with  the  tomatnes  prevents  the  milk  from  curdling. 

Miis.  Agnes.  H.  .P).\i;i;i;i;. 

Vegetable  Soup. 

For  six  jX'i'sons,  three  ])ounds  meat  boiled  temler.  'I^ake  stock,  add  one  table- 
spoon rice,  boil  two  hours;  add  two  onions,  three  potatoes  sliced  thin,  boil  again  20 
minutes,  season  with  sail  and  c.iyeiine  peppci'  and  onohalf  teas|)rK)nful  sugar,  .strain 
if  desired.  ]\fake  rice  soup  by  u-ing  tlii'e.'  lablc^poonf ills  of  rice  instead  of  vegetables. 

Vegetable  Soup. 

Stock,  three  cups,  mixed   vegetables,  one  ami   one-half  cups,  salt  and   pe[)per. 

For  this  soup  use  peas,  turnip,  carrot,  onion  and  if  desired  a  little  tomato. 
Cut  the  vegetables  into  small  ])ieces  oi-  fancy  shapes  and  cook  in  boiling  salted 
water  until  tender.  Add  to  the  stock  one-half  cup  of  the  water  in  which  the 
vegetables  were  cooked.  Heat  the  stock,  add  the  cooked  vegetables,  season  with  salt 
and  pepper  and  serve  at  once.  .V  little  parsley  cut  up  line  may  be  added  when  it  is 
served,  also  a  tablespoonful  of  cooked  rice.  Mrs.  W.  W.  Guaff. 


14  ST^PKRTOR  COOK  BOOK 


THE  SQUARE  DEAL" 

"THAT'S  ALL" 


In  Lumber,  Coal,  Wood 
and  all  kinds  of  Building 


'ai. 


S^ 


The  Superior  Lumber  Co. 

Ishpemitig,  Negauiiee  and  Marquette. 


ST^PKRTOR  COOK  P.OOK  '  15 


Fish  and  Oysters. 


"lie  was  a  l)ul(l  inaii  lliai  liisi  ale  an  o.vslcr." 

-Swift. 

"TaUo  mcrv  i-iruuirc  in  of  I'vory  kind." 

-PoiM'.. 

"Our  dIciiU'ous  >lnaiiis  a  various  met'  supply." 

—Pope. 


Suggestions. 

Viueoar  added  to  water.  I'or  hoilina-  nnv  l<ind  of  fish,  liarden.s  flesli  nrid  is  a 
'ireat  improvoinont. 

All   lish  ai'c  Ix'tlcr  if  allowcMl  to  take  salt  an  liour  before  cooking. 
Scale  can  lie  loosened  l)y  pouring  on  Jiot  water — turn  off  quickly. 
Xever  lei  (isli  lie  in  water.     Salt  well  and  .set  in  cool  place. 
Fisli  is  better  fried  witli  thin  slices  of  salt  pork. 
Put  lish  i]i  fr^dng  pan  skin  n[)perniost. 

Fillet  of  Sole  in  Cases. 

This  recipe  was  contributed  especially  for  this  book  l).v  "Oscar"  of  the 

Waldorf  Astoria. 
Put  1  ieacupful  of  finely  minced  ninshrooms  into  a  frying  pan  with  2  table- 
spoonfuls  1)1'  chopped  shallots  and  1  tablcspoonful  of  chopped  parsley,  add  a  lump 
of  butter  and  season  with  pep])er  and  salt.  Toss  tlie  above  ingredients  over  the  fire 
until  cooked,  then  put  them  by  until  cold.  Fillet  the  soles,  ma.-^k  one  side  of  them 
with  the  aliove  niixlure,  roll  llieui  up.  secure  them  with  a  piece  of  thread,  place  tliem 
between  2  buttered  plates  and  bake  ihem.  Prei)are  some  white  sauce.  Put  each 
fillet  into  a  small  paper  case,  place  a  small  juushroom  on  the  top  of  each,  fill  up  the 
cases  witli  the  hot  sauce,  and  serve  them  at  once.  "Osc.vu." 

Boiled  Fish. 

Clean  lish.  and  if  large  j)ut  in  cold  waVer  to  boil,  if  a  small  out'  [)ut  in  hot 
water;  when  cooked  place  on  platter  and  garnish  with  sliced  lemnn. 

Egg  Sauce  for  Fish. 

Take  the  volks  i)\'  :!  bard  boilcl  egg-;,  grate  them  line  ;ind  stir  into  drawn  butter. 
Serve  with  boiled  lish.  ^      "  Mits  .  ('.  J.  Siiaddick. 

White  Sauce  for  Boiled  Fish. 

One  i)int  sweet  mdk.  scald  in  double  boiler.  I  raidespoons  of  flour  mixed  with 
a  little  colli  milk  and  stirred  into  boiling  milk,  2  large  tablespoons  of  butter  and 
season  with  pepper  and  salt,  ^\■^v  be  nsed  with  parsley  chopped  very  fine,  or  hard 
boiled  d-i-s  cho])ped.  Mrs.  William  Si5DCiVVicK. 


16  vSTTPERIOR  COOK  BOOK 

Planked  Whitefish. 

I'se  'i  iiu-ii  planlc  iiiailc  ri'oiu  hardwood  (oak.  if  ])Ms?^il)l(')  tlie  size  of  a  large 
plattci-.  Wdicii  ready  for  use  i)iit  in  the  oxvu  and  lu-at  it  tliorouglily.  Have  tlie  fish 
well  (/leaned  and  wiped  dry,  sj)]it  down  the  nacl<  and  jjut  it,  skin  down,  on  the  hot 
|)hiiik.  j)iit  plank  in  lari^e  (h-ipjnng  pan  and  keep  the  oven  iiot  for  10  minutes;  then 
haste  e\ei'y  10  minutes  witli  a  sauce  made  as  foMews:  2  tablespoonfuls  of  butter,  2  of 
vinegar,  1  of  salt  and  a  j)ineh  of  cayenne  pepper.  Bake  30  minutes.  In  serving 
i-emove  phmk  from  di-i])[)ing  }tan  to  nlatter  and  ser\'o  fish  from  plank. 

Mks.  H.  F.  Jahn. 

Baked  Fish. 

CliMii  tlie  fi>h  thoi'<>iiglilv,  laih  witli  vinegar  inside  and  out,  stiiif  with  hread 
-easdiied  w  iih  >alr.  peppei'  and  huttei'.  Use  soft  bi'ead  and  moisten  with  butter  only. 
Covei-  (he  out-ide  of  lisli  with  lliin  slices  of  salt  poi'k.  Put  on  a  toasting  rack  over 
the  (h'ipper;  ))aste  frerpiently.  Mi;s.  (Ieo.  Barnes,  Hastings. 

Parsley  Sauce  for  Baked  Fish. 

I'ld.  in  a  saucepan  1  teaciij)  liquid  from  llsli,  1  teacup  inilk.  w])en  boiling  add 
1  ta])]espoon  flour,  creamed  with  one  heaped  tal)lespoon  of  Initter ;  pepper  and  salt 
to  taste,  add  1  heaped  tablespoon  minced  parsley. 

Mrs.  W.  H.  Goodyear,  Hastings. 

Pickled  Whitefish. 

fake  a  4  pound  whitefish,  put  in  |)orcelain  lined  pan,  cover  pan  with  towel  and 
steam  1  hour  in  tightly  covered  steamer;  remove  fish  from  bones,  keeping  in  nice 
sized  pieces,  place  in  vegetahle  dish,  season  with  salt  and  white  pepper,  cover  with 
C  &  B.  malt  vinegar,  cover  closely  and  let  stand  12  hours  or  more,  serve  ice  cold  for 
luncheon.  Mrs.  William  Sedgwick. 

Fish  Turbot. 

Little  over  a  pint  of  milk,  o  tablespoons  flour,  butter  size  of  an  egg,  salt  and 
pepper.  Let  milk  come  to  a  boil  in  a  double  boiler.  j\Iix  the  flour  with  a  little  cold 
water,  as  for  gravy;  when  the  milk  boils  stir  in  the  mixture  of  flour  and  Avater, 
butter,  salt  and  pepper.  The  fish  must  be  cooked  and  picked  apart  free  from  the 
hones.  Put  a  layer  of  fish  in  a  baking  dish,  then  layer  of  dressing,  and  so  on  until 
dish  is  full.  Cover  with  cracker  crumbs  and  moisten  with  little  milk.  This  is  for 
fresh  fish.  Canned  salmon  can  Ije  used  in  same  way,  only  put  cracker  crumbs 
between  each  layer  and  on  tojD. 

Mrs.  Edgar  Matheany,  Hastings, 

Fillets  of  Halibut. 

Remove  skin  and  bone  from  ^  inch  slices  of  luilibut  and  wipe  clean;  cut  in 
strips,  making  10  or  12  froin  2  pounds  of  fish.  Season  with  lemon  juice,  salt  and 
onion  juice  or  place  slices  of  onion  over  the  fish  and  leave  for  ^  an  hour;  add  pepper 
to  taste.  Dip  in  melted  butter,  skewer  in  shape;  place  in  a  shallow  pan,  dredge  with 
flour  and  bake  -J  an  hour.  Serve  with  white  sauce,  garnish  with  hard-boiled  eggs 
and  parsley. 

Escalloped  Salmon. 

Take  one  can  best  salmon  steak,  remove  bones  and  shred  fine,  butter  dish  well; 
put  in  layer  of  rolled  crackers,  covei'  witli  salmon,  season  with  salt,  pepper  and  bits 
of  butter  and  moisten  with  cream  or  inilk,  so  continue  until  dish  is  full,  having  top 
layer  of  cracker  crumbs.  Dot  thickly  with  pieces  of  butter  and  pour  over  cup  of 
sweet  cj'cam,  put  in  hot  oven,  bake  light  brown. 

Mrs.  C.  J.  Shaddick. 


ST'PIORIOR  COOK  r,OOK  17 

Salmon  Escalloped  with  Potatoes. 

One  can  of  salmon  Ji-oni  wjiieli  remove  all  skin  and  bones,  o  or  (J  large  potatoes 
cut  in  small  ])ioces,  season  well  with  salt  and  pepper.  Into  a  buttered  bake  dish  put 
first  a  layer  of  ))otatoes,  then  a  layci'  of  salmon  and  so  on  imtil  dish  is  full,  pour  over 
riiis  a  sauce  made  of  1  pint  (»r  nii!l<.  'i  (a')lcspf)ons  of  flour  and  1  tablespoon  of 
itutii'i-.     JJako  about  '■)'>  miiiiitr-.  Mns.  E.  J.-  Butlki;. 

Salmon  Loaf. 

One  can  salmon,  ^  cup  l)read  crumbs,  .")  tablespoons  l.uiiiei-,  }j  teaspoon  of  salt, 
[  teaspoon  of  pepper.     Steam  1  hour  in  buttered  mould. 

Sauce  for  Same. 

One  and  one-half  cups  milk,  oil  from  the  salmon,  1  tablespoon  of  buttei',  2 
iablespOv:)ns  of  flour,  2  tablespoons  ol  catsujy,  1  egg,  salt,  pepper  and  a  dash  of 
cavenne,     Vowv  over  salinnn  and  serve  verv  hot. 

^li;s.  G.  1{.  Mlxku. 

Steamed  Salnnon  with  Peas. 

One  can  salmon,  mince  line,  l  '"^ip  ^l-  hj'f^x'  crumbs,  roll(>d  vQvy  fine;  add  t« 
this  2  tablespoons  of  jnelted  butter,  pepper  and  salt  to  taste  and  pour  over  this  3 
well  beaten  eggs  and  add  to  the  mJnced  fish;  mix  thoroughly  and  turn  into  huttered 
d.ish  and  steam  1   hour. 

SAUCE,  f  cup  of  milk,  oil  of  the  salmon,  1  tablespoon  of  butter,  peppier  and 
salt.  1  teaspoonful  of  corn  starch,  1  egs:;  boil  about  1  minute  and  then  add  part  of 
a  can  of  peas,  })reviously  cooked.  ^li;s.  Tiri:o.  J).  TT.\i.r.. 

Lobster  Bisque. 

A  tablespoon  butter,  1  tai:)lespoon  flour,  stirred  together  over  fire,  add  2  cups 
hot  milk,  season  with  salt  ami  pepper  and  add  a  can  of  lobster  chopped  fine.  Let  cook 
2  minutes,  then  serve  on  toast  if  vou  like.  Mrs.  C.  L.  .VyoEKSoy. 

Codfish  Chops. 

One-lialf  an  ou]ice  of  Initter  melted  in  i)an.  -tir  in  tables])Oonful  onion  chopped 
fine,  add  2  heaping  tablespoonfuls  floui',  1  cupful  boiling  water:  stir  till  thick  and 
smooth,  then  put  in  1  cup  of  picked  or  shi-edded  codfish,  a  little  white  pepper,  stir, 
and  cook  3  minutes:  add  1  egg,  spread  this  mixture  on  flat  dish,  and  when  cool 
shape  into  small  chops,  dip  in  beaten  egg^  and  bread  crumbs,  and  fry  a  light  brown 
in  hot  lard  or  butter.     Xice  for  breakfast.  !Mks.  Fox. 

Codfish  Balls. 

Boil  together  1  i)int  of  picked  u^t  codllsh  and  2  ([is.  of  i-aw  [>otatoes  cut  in 
pieces.  When  potatoes  are  cooked  drain  off  watei-,  and  mash  thoroughly,  and  when 
cold  add  a  beaten  egg.  nuike  into  round  cakes  and  fry  till  brown  in  deep  lard,  which 
will  take  about  ?>  juiniites.  Tf  they  crack  when  fried  it  is  because  they  have  not 
enough  egg  in  them.  Mi;s.  E.  C.  Cooley. 

Codfish  Puffs. 

Take  2  pounds  of  salt  codfish.  >oak  in  coM  water  all  night  on  the  back  of  thi 
-love,  hi  ihc  moi'ning  drain  off  the  water  ami  pick  out  the  bones.  Peel  about  fi 
metlium-si/.ed  i)olatoes.  place  in  a  pot,  put  the  cod flsh  on  top  of  the  potatoes,  cover 
v.ith  cold  water  and  boil  until  the  i)otatoes  are  tender.  Drain  oflf  the  water,  put  in 
a  piece  of  Ijutter  the  size  of  a  large  egg,  mash  (using  plenty  of  milk)  the  same  as 
mashed  potatoes  until  thorougidy  mixed.  Beat  up -4  eggs  and  stir  in  the  mixture. 
Have  your  grease  hot  the  same  as  for  fried  oysters.  Shape  in  round  balls  lightly 
with  a  spoon  and  dmp  in  grease  until  brown.     Serve  hot. 


18  SUPKRTOR  COOK  BOOK 

Stuffing  for  Baked  Fish. 

For  i>  IhIi  \vei>-''hing  J'our  to  six  p-dinds,  takr  one  cup  of  ciMi-kcr  criiiiibs,  one 
teaspoon  of  capers,,  one  salts|:)oon  of  salt,  one  teaspoon  of  chop[)e(l  pickles,  one  salt- 
spoon  of  pepper,,  one-fourth  of  a  ])oun(l  of  nicltcil  hiitlcr.  one  teaspoon  of  dioppcil 
onion,  one  teaspoon  of  chopped  parslew  'I'his  makes  a  drv  cniiiil)lin,^-  stiiHiiiL;- :  if 
a  moist  dressing  is  desired,  use  stale  hread,  not  dry  hread  cruiiil)S,  and  inoisreii  \vit!i 
one  beaten  egg  and  the  butter,  or  moisten  tlie  ci-acker  ciaimbs  with  wann  water. 
Do  not  pack  the  stuffing  in  the  li^h,  allow  it  to  lie  lightlv  and  leave  room  enough  for 
it  to  swell  in  cooking. 

Salmon  Turbot. 

One  Clip  sweet  nnlk,,  one  tahie-poonl'id  of  housman's  r.e>l  i'aleiil  tioui-,  one 
taljlespoonful  of  butter,  two  eggs,  one  can  n\'  salmon,  one-half  cup  l»read  ci'innbs. 
Add  the  iiour  and  huttei-,  mixed  smoolh.  to  the  scddeil  milk,  \\hen  ihii-k  add  llie 
beaten  eggs  and  a  can  of  salmon  picked  in  pieces;  season  with  salt  and  pi'ppei-  and 
cover  with  hread  crumbs.  J>ake  in  ramikins  in  a  Jewel  IJange  until  brown  and 
serve  hot.  Al  lis.  \V.  11.  Andkk'son. 

Norwegian  Fish  Balls. 

Use  '"Sov"  or  '•Ejelland  Co."  lish  oalls:  make  a  j'ich  i-ream  drt'ssing,  using  the 
sauce  off  of  the  fish  balls;  ])arl)oil  the  lish  l)alls  in  dressing.  This  can  l)e  served 
with  lohster  sauce.  Alits.   Fi;i':i).  Biiaast.M). 

Fish  Timbale. 

iJemoxc  the  skin  and  bone  from  half  a  pound  of  halibut  oi'  olhci-  white  (ish. 
Put  it  twice  through  a  n-ieat-cho])])e!'.  .\dd  a  pint  of  soft  bi-ead  (.•iaind)s  to  a  gill  of 
milk;  cook  to  a  smooth  paste  and  add  ii  gradually  to  the  lish  ;  add  six  tablespoonfuls 
of  cream,  a  level  teaspoonful  of  salt  and  a  saltsiioonfid  of  white  peppei'.  Press  this 
mixture  through  a  sieve  and  then  stii'  in  cai'cfnlh-  the  well-beaten  wliites  of  five  eggs, 
(irease  a  lai'ge  mould.  Garnish  the  hottom  with  chopped  pai'sK'V  oi'  mushi-ooms,  or 
nicelv  cookeif  grean  peas;  fill  Vnc  mixture  in  tlu'  mould  and  stami  it  in  a  baking-pan 
half  filled  with  water;  co\-er  with  oilc-d  paper  and  bake  in  a  modiu'ate  oven  in  a  Jewel 
IJange  for  three-quarters  of  an  lioui-.  When  done,  turn  out  on  the  sci-vin-dish. 
Pour  around  either  cream,  lohster  or  shrimp  sauce. 

Mi;s.  S.  .1.  MiTCiJKLL. 

Salmon  Chartreuse. 

Cover  half  a  l)ox  of  gelatine  with  half  a  cup  of  cold  Wiitei-  and  let  it  soak  for 
half  an  houi-.  I'nt  a  taI)lespoonful  of  cliojiped  carrot,  the  same  of  onion,  two  bay 
leaves  and  a  little  celery  in  a  pint  of  water;  Indng  to  a  boil,  and  add  the  gelatine; 
strain;  add  the  juice  of  one  lemon,  jialf  a  teaspoonful  of  salt  and  a  dash  of  red 
pepper.  Put  a  layer  of  this  in  the  l)ottom  of  the  mould;  tlien  good-sized  pieces  of 
salmon,  and  i)our  over  the  remaining  pai't  of  the  gelatint'.  Tt  must  1)0  cold,  not 
stiff.  Stand  away  to  hai'den.  Serve  on  lettuce  leaves  with  mayonnaise  dressing  or 
a.  sauce  tartare. 

Lobster  Cutlets. 

Into  a  cu|)fnl  of  thick  white  sauce  stii'  lu'aten  yolk  of  an  egg,  a  teaspoonful  of 
lemon  juice  and  two  cupful-  chopped  lobster  meat.  Shape  into  cutlets;  egg  and 
liread  erumlt  each  and  fry  in  dee])  fat.     Arrange  the  cutlets  on  a  rice  mold. 

Oyster  Cocktails. 

Put  into  (\ndi  glass  ten  di'ops  of  W'oi'c-i'-icrshii'c  saut-e,  a  tablcspixjnful  of  tomato 
k'etchu|),  about  ten  drops  of  onion  juice,  a  dash  of  salt  and  a  tables[)oonful  of  lemon 
juice.     Then  di'op  in  fi'om  tliree  to  live  small  oystei's. 

iMits.  S.  J.  I\lriH;iii;LJ.. 


SUPERIOR  COOK  BOOK  10 

Oysters  a  la  Kalamazoo. 

One  quart  of  oysii'i'.'?,  juice  drained  oil'.  L'ut  in  a  eluilliug  dish  1  tablespoon 
each  of  butter  and  flour;  wlien  tlie  butter  melts,  work  together  until  very  smooth, 
tiien  add  the  oysters,  and  1  salt  spoon  oi  celery  salt,  salt  and  pepper  as  you  like,  one 
taljlespoon  of  ejiopped  celery,  one  teaspoon  of  chopped  parsley,  a  little  sherry  wine 
if  you  like  it.  ^\'ll(■^  oysters  arr-  nice  and  plniii|)  and  curled  at  the  edge,  they  are 
done.  Mi;s.  Fowle. 

French  Sardines. 

Pour  the  oil  fi-oiu  a  box  of  French  sardines  into  a  |»an  with-  1  tablespoon  of 
flour;  mix  well  and  add  U  cups  of  boiling  water,  stii'  ((uickly,  add  a  well  beaten  yolk 
of  an  c<is,  1  tablespoon  of  French  made  mustard,  a  salt;  spoon  of  salt,  and  a  teaspoon 
of  Worcestershire  sauce.  Scrape  the  skin  fi'oui  the  sardines  and  put  theui  in  the 
oven  to  heat.    Place  on  5  or  fi  pieces  of  toa-;t.     I'oui'  sauce  over  them  and  serve  hot. 

Creamed  Oysters. 

One  pint  of  cream  come  to  a  boil,  mix  a  heaping  tablespoon  of  flour  with  a  little 
milk  until  smooth.  1  pint  oysters  boiled  up  once  in  their  own  lifjuoi-.  skim  out  into 
the  cream  sauce  and  pour  over  slices  of  toast  or  patties. 

]\[r;s.  J.  v..  LaLoxde. 

Fried  Oysters. 

Select  large  oysters,  roll  first  in  line  ci'iU'kci-  ci'umbs,  then  in  beaten  eggs  and 
again  in  cracker  crumbs.  Fry  brown  in  half  lard  and  half  butter  in  frying  pan,  or 
drop  in  boiling  lard.  "  Mrs.  E.  C.  Cooley. 

Fscalloped  Oysters. 

Ihitter  a  dish  and  cover  liglitly  with  bread  oi'  milk  ci'acker  crumbs;  then  a  layer 
of  large  oysters,  season  with  pepper  and  salt  and  bits  of  butter,  then  another  layer 
of  crumbs  and  oysters  and  seasoning,  until  dish  is  filled  within  an  inch  of  top,  last 
layer  being  crumbs  and  pretty  well  covered  with  bits  of  butter;  strain  the  liquor 
from  oysters  over  the  whole.  Just  before  baking,  pour  1  teacup  of  rich  milk  over 
the  whole  and  bake  1  hour,  keeping  covered  for  the  first  half  hour,  when  brown  nicely 
and  serve-immediately.  Mns.  Wtllfam  Sedgwick. 

Scalloped  Oysters. 

Take  an  au  gratin  dish,  or  any  similar  eai-then  oi-  porcelain-lined  vessel,  butter 
it  and  sprinkle  the  interior  with  cracker  crumbs.  Place  a  layer  of  raw  oysters  upon 
the  bottom  of  the  dish,  sprinkling  them  with  Worcestershire  sauce,  tohasco  sauce, 
catsup,  and  a  little  sherry  wine,  salt  and  pepper.  Alternate  with  layers  of  cracker 
crumbs  until  tlie  dish  is  even  full.  Sprinkle  bits  of  butter  over  the  top.  Bake  from 
10  to  15  minutes  in  a  moderate  oven. 

Scalloped  Oysters  a  la  Tavern. 

Proceed  as  with  the  scallop  dish  related  above,  addijig  in  addition  to  the  layers 
of  crackers  a  layer  of  blanched  and  sauted  celery  in  butter.  Add  a  little  Worcester- 
shire sauce,  salt,  pepper,  and  alternate  the  three  layers  until  the  dish  is  even  full. 
T-Jake  for  15  minutes. 

Oyster  Pates. 

One  pint  ovsters,  1  gill  liquor,  1  tablespoon  biill-'r.  1  tablespoon  flour,  1  tea- 
cup cream,  yolk  of  one  egg,  pinch  of  soda. 

Cook  Initter  and  flour  together,  pour  upon  them  the  liquor  mixed  with  cream 
to  which  soda  has  been  added.  Stir  until  smooth,  drop  in  oysters  and  cook  until 
edges  begin  to  ruffle.  Take  from  Are  ami  beat  in  i^ii^i.  When  cold  fill  pate-shells 
and  bake  until  heated  throujih.  "  Mrs.  D.  B.  Bilkey. 


20  SUPERIOR  COOK  BOOK 

Puree  of  Oysters. 

Fifty  oysters,  1  tMl)lesj)OoiL  butter.  1  tabJespuon  lloui',  1.',  pints  (.-ream,  salt  ami 
(■a.yeiine. 

Put  o\-stoi-s  nv(M-  the  fire  in  a  porcelain-liund  pan.  l)n  not  drain  from  liquor, 
ileal  io  scaldiu^i',-  j)oiut  and  <ti'ain,  eliop  line  with  sihcr  hiiilV,  llicn  pound  to  paste. 
l{ciii!-ii  li(pioi-  to  lli'o  aud  wlicii  it  hoils.  slvini.  Add  luiHci-  aud  lh)Ui'.  i-ul)l)i'd  to  a 
paste,  aiul  eoo!<  uulil  lliiek  and  suioolli.  .\(\(\  to  o\ster  |udp  aud  laih  thi'out;-h 
sli-aiuer.  IJi'iui-n  to  lii'e,  addin.u'  1  |)iut  of  c-i-eaiii.  Sea-ou  well,  add  rest  of  ei-eaiii. 
heat  well   wilh  an  ei^L;--!iealei-  aud  -erve  ver\    lint.  M  i;s.    1 ).   15.  RilkEY. 


^f-x 


%0W  f 


sri'i:i\'i()i\'  COOK  liooK 


21 


You 


Can  do  all  your 
trading  at 


Braastad's 


Ca s h  D (>  1  > a  r t m (> n t 
Storp. 


SUPKKIOK  COOK  BOOK 


Meats. 


"Some  liac  meal  and  (•anna'  cat. 

And  sonic  wad  catfliat  want  il : 
|{n1   wc  hac  meal  and  \vc  can  cal. 

And  sac  tlic  Lord  he  lliankil." 

"HiTUNS. 


Suggestions. 

All  fresh  meats  should  be  put  in  boiling  warer,  unless  intended  for  soup. 

If  more  water  is  needed,  always  add  it  boiling.     Skim  when  scum  arises. 

Boiling  meat  sh)wly  and  steadily  makes  meat  much  more  tender. 

Allow  about  20  minutes  to  th.e  pound  for  all  boiling  meats ;  15  to  30  for  roasting. 

For  broiling  or  frying  have  gridiroii  very  but. 

Give  steak  your  undivided  attention  wbile  broiling;  salt,  pepper  and  butter, 
wben  removed  to  hot  platter. 

Scant  teaspoonful  of  sugar  and  j  nutmeg  added  to  meat  gravy  impart  delicious 
flavoi'.  IIanna  M.  Barlow,  Hastings. 

Roast  Beef. 

Put  tlie  beef  into  a  dripping  pan  wit^boiit  water,  into  a  very  hot  oven  for  the 
first  ball  hour,  that  the  outside  may  sear  over  and  keep  the  juice  inside;  when  half 
done  the  oven  heat  may  he  lessened,  tlie  meat  salted  and  peppered  and  sufficient 
water  put  on  for  a  gravy.  Cook  IT)  minutes  to  the  pound  if  wished  rare,  or  20 
ininiites  will  make  it.  wi'll  done. 

If  one  does  not,  care  for  the  gravy,  roast  ib(^  moat  as  above,  leaving  out  the 
water  entirely. 

Yorkshire  Pudding. 

Five  heaping  talilespoons  of  hour,  •")  eggs,  1  ]»(.  milk,  a  little  salt.  Put  eggs,  flour, 
sail  and  a  little  of  I  be  milk  in  a  l)owl  and  beat  \\'ell  with  a  spoon.  Add  remainder 
of  milk,  have  ready  2  small  pan^  witb  a  tablespoon  of  hot  lard  or  dripping  in  each, 
and  l)ake  20  minut(>s  in  a  hot  oven.     Cut  in  S((uares  and  serve  with  roast  beef. 

]\ll!S.    E.   C.    COOLEY. 

Plain  Yorkshire  Pudding. 

One  cup  milk,  2  ciijis  lioiii'.  2  teaspoons  baking  j)owder,  butter  1  the  size  of  an 
ogg,  salt.  Mrs.  Atwell. 

Pot  Roast. 

Ask  your  butcher  for  a  piece  of  beef  for  a  pot  roast.  Place  some  butter  in  the 
bottom  of  an  eai-tlien  crock,  slice  a  few  pieces  of  onion  on  it;  then  place  the  roast  on 


SrPilKloK  v'ooK'    r.CtoK'  -3 

ilir  oiii.iiis.     ("over  closclv  ;iihI   Id   cook   lor  ii   \\W\\r  l.dniv  addiii--  .-iiiv   water:   thon 

|,Miir  on  aliniit  our  nil.  "I'  \^''''''''  ■""'  '■"^''''  ''.-■''"•  ■''"""  -^  "''  -i  "''  ""  '"""'  '•'''''*''^- 
.liniiri-  ivmovc  til.'  cov.T  and  l.'l  il  l.rowii.  I'lacr  the  ukmI  on  llic  plallcr  and  make 
,,  ,,|.;)vv  onl  of  !lu'  dri|.i»in-i<  and  |.our  owr  ii.  Il  -honld  l.r  Lasted  often,  seasoned 
w.dl.  and  >liould  cook  ahont  fonr  hours.  M  i;s.  ()i;.\isi',f.k,  Marqnetie. 

Roast  Haunch  of  Venison. 

Take  a,  liaun.-li  of  venison  a!ioui  1  or  :.  poiindd.-.  lai-d  it  with  ',  of  a  pound  of 
salt  pork  and  reason  well  with  <alt  and  pepper.  Have  roaster  hot  when  meat  isput 
in  and  allow  L".  minutes  to  tlie  pound  when  roastin,:^-.  'I\ake  a  .1  iilass  of  currant  jolly 
and  2  eupt'uls  of  hot  water,  slii'  until  the  jelly  is  dissolved,  haste  the'  venison  with 
thi,-^  frequently  while  cookin.u'.  .  ^l"^-  <^"-'>-   '*-   VoVKi;. 

Roast  Leg  of  Venison. 

Take  the  hone  out  and  lav  meat  open;  sl,i>h  the  meat  crosswise  three  or  four 
times,  not  cuttin-  throuLdi.  then  place  in  strips  of  -ali  pork,  roll  u))  and  skewer: 
place  larue  slice  of  salt  pork  on  top.  I'.ake  in  a  dewel  Uan.u'e  in  slow  oven  for  two 
and  one-hair  h.oui's.  l)astin,u-  freipieiitly.  ••('.v.Mi'  XiXK  Uhcipk.'" 

Crown  Roast  of  Lamb. 

Make  a  cii-cle  with  '!  j.iece^  of  the  rack  of  lamh.  havin.i;-  the  rihs  cut  and  trim- 
med. Press  a  ciip  into  the  centei'  and  tie  a  strij)  of  salt  pork  ahout  each  bone,  season 
and  roast  for  1  hour  in  a  hot  oven,  hasting 'freciuently.  Remove  the  enp  and  the 
pork  and  fill  in  the  center  with  hlanched  chestnuts,  hoiled  in  stock  until  tendei'  and 
,^!a/.ed  in  meat  ola/.e.     (Jarnish  and  serve.     Tt  make<  a  verv  |.retty  I'oasf.  K.  I). 

Roast  Turkey. 

SeU'ct  a  vouna-  turkev  weigliin.u-  ahout  1(»  or  l".'  poun(l>.  After  washing  it  wipe 
dry  inside  and  >tuir.  Place  on  its  side  in  dripping  pan.  Sprinkle  with  salt  and 
pepper.  Tut  a  \'v\v  pi(H-ei-s  of  huttei'  on  turkey  and  roast  in  nnoderately  Itot  oven. 
Baste  everv  in  nr  lo  minutes.  Wlien  hi'own.  whicli  will  he  in  ahout  Ij  hours,  turn 
turkey  on  the  other  <idc  and  haste  as  hefore.  It  sliould  re.piire  •'.},  hours  to  roast  a 
turkey  of  this  size. 
Stuffing 

Soak  i  a  loaf  of  stale  home  made  bread  in  cold  water,  .squeeze  dry,  add  1  egg. 
a  little  salt'.  lu'pper  and  sao-e.     Frv  a  small  onion  in  l)uiter  the  size  of  an  egg,  until 
Irnder  and  pour  ovr  the  bread.     Mix  all  togelhei'  with  a  lork.     Do  not  siulf  too  full. 
'  .\li;s.    KvxK. 

Leg  of  Mutton  Boned  and  Stuffed. 

l>,,ii,,,\e  the  hone  from  le--  of  mutton,  till  the  space  from  which  it  was  taken 
with  a  forcemeat  compo.sed  of  the  following  ingredients:  I  large  onion  hoiled  and 
chopped  fine.  1  heaping  pint  (d'  bread  crumbs.  '!  ounces  of  butter.  1  teaspoon  of  sage. 
pepper  and  <a\\  to  ta4e.  Scw  up  lb.'  openim:-  and  roast  in  a  good  hot  oven,  baste 
uilh  g I  dripping  continuallv.  Mks.  V.  J.  StLVDniCK. 

Stuffed  Roast  of  Pork. 

llavi'  lb.'  hul(dier  cut  a  roasi  loin  of  pork  with  the  Hank  left  on.  remove  all  the 
|,on.'>  and  rub  salt  and  pepper  well  into  the  meal.     Prepare  the  following  l(.rcemeat: 

Two  oz.  fre^h  pork.  ',  lb.  >uct.  C  o/.  bread  crumhs.  "i  eggs.  I  >mall  onion.  I  tea- 
.-poon  minced  parslev.  a  few  sauv  leaves,  salt  and  pepper  to  taste. 

Lav  the  forcemeat  the  full  length  of  the  loin  and  roll  up.  binding  well.     Koast, 

allowiu"'  ■?<>  minutes  to  the  pound. 

Mns.  Thomas  Walters. 


74  StJPERIOR  COOK  BOOK 

Leg  of  Pork,  Good  as  Goose. 

Parboil  a  Ic.u'  of  |)ni-k  ami  lake  <>\\'  skin,  make  a  -iutTm--  of  1  oz.  bread  crumbs, 
a  little  chopped  onion.  sa,uv.  luillcr.  pe|)|»cr  and  sail.  Bind  mixture  together  with 
au  egg.  ]\Iake  a  slit  iu  K'g  and  |»iit  in  stulUng.  ra>trn  witli  twine.  Put  in  oven  and 
haste  well  nntil  l)rown  and  thoi-onghlv  cooked. 

SerA'e  wiili  bi'own  i;ra\\    and   apple  sauce. 

Mi;s.  E.  C.  CooLEY. 

Baked  Ham. 

One  ciij)  iiam  chopped  line.  \  t-np  hi'cad  ciaimlis.  pinch  ol'  mustard,  little  chop- 
jied  parsley,  1  la,hies}to()ii  melted  hultei',  "i  (••^'iX'-^- 

Heat  enough  milk  in  ma]<e  a  ci^'amy  mixtin'O.  Bake  in  buttered  dish  in  a  hot 
i.ven  lo  minutes.  Mrs.  C.  W.  Jarvis. 

Boiled  Dinner. 

Get  a  large  piece  ol  coivned-beeJ'.  Put  on  in  the  morning  at  eight  o'clock  and 
cQok  it  slowly;  one  and  one-lialf  hours  before  serving  add  a  small  head  of  cabbage, 
cut  in  quarters,  and  two  turnips  sliced.  Half  an  hour  later  add  four  carrots  and 
foui'  parsnips:  about  one  dozen  potatoes  put  in  oue-lialf  liour  l)efore  serving.  Put 
the  beef  on  a  pbitter  and  the  vegetables  around  it  or  in  vegetable  dishes,  if  pre- 
ferred.   Tlie  eoi'ned  liecf  left  can  be  used  for  hasli. 

To  Boil  Ham. 

To  cook  a  12  lb.  luim,  place  in  hoiliug  water  and  boil  steadily  for  3  hours.  Then 
take  up  and  remove  the  skin  and  loakc  in  a  hot  oven  for  1  hour. 

J(3E  Hebert. 

Ham  Pie. 

One  can  tomatoes,  1.^  pounds  liome  boiled  ham,  1  package  macaroni,  pie  crust. 

Chop  the  ham  finely  (with  quite  a  bit  of  fat)  and  put  a  layer  into  a  deep 
granite  pan ;  then  a  layer  of  boiled  macaroni ;  then  a  layer  of  stewed  tomatoes.  Con- 
tinue this  until  pan  is  full  and  cover  with  pie  crust.  Bake  in  a  moderate  oven  for 
o5  minutes. 

Baked  Stew. 

Cut  round,  steak  into  pieces  about  1  in.  square.  Heat  1  tablesiDoon  of  butter, 
pat  in  the  meat  and  stir  liriskly  for  a  few  moments.  Place  in  the  earthenware  bak- 
ing dish,  first  a  layer  of  the  meat,  a  slice  or  2  of  onion,  then  a  la3'er  of  sliced  pota- 
toes, season  witi:  salt  and  pepper,  sift  in  a  little  flour,  continue  until  meat  is  used, 
then  pour  on  liot  watei-  uidil  it  rises  above  the  meat,  cover  closely  and  bake  from  2| 
to  o  hours,  add  water  from  time  to  time  as  necessary. 

Mrs.  K.  p.  BronsojST. 

Dutch  Stew. 

Boi!  a  piece  of  lamb  stew  weigiung  -f  pounds  for  2^  hou.rs.  Then  add  a  small 
head  of  cabbage  cut  in  eighths  and  let  it  cook  -J  hour  longer,  then  put  into  this  a 
cupful  of  rice  which  has  l)een  soaked  for  2  liours  and  cook  all  togetlier  for  1  hour. 
Water  should  be  allowed  to  boil  down  until  the  right  consisteru-y  for  stew,  and  rice 
allowed  to  I'emain  e»n  to|)  t()  pi'event  scorching. 

Mrs.  Titojias  Pellow. 

Spanish  Stew^. 

Take  a  couple  of  tender  Spring  chickens,  ahout  2  to  2|-  pounds  each,  dress  and 
cut  up  into  snudl  joints  and  put  the  chickens  into  a  porcelain  lined  pot  and  add  a 
can  of  tomatoes,  5  medium  sized  onions,  4  cloves  of  garlic,  2  tablespoonfuls  of  butter, 
G  small  red  pepper  corns  and  salt  to  taste.     Cook  on  a  slow  fire  for  about  |  of  an 


SUPEKIOK  COOK   nooK  25 

hour  tiion  add  n  mu  of  litllo  <":.rly  .luiu-  pens  mu.I  let  the  u'hoie  simnior  for  15 
Ildmites  longer.  Thic-ken  In-olh  a  littl.  with  2  tablespoon fuls  ol  flour  and  the  yolk 
of  1  e<rg.     This  i>  .-uiru-init  for  <'•  ju'i-xms. 

Brown  Stew  of  Beef. 

Two  lbs.  lean  beef,  -i  tabh^spoons  Hour.  :;  iaMr^,,onn>  buH-..  I  ^nari  boiling 
water,  2  teaspoons  salt,  pepper, -^  carrot.  1  small  onion.  .,,.:„M^ 

Icmove  the  bits  of  fat  and  skin  fron,  ihe  n.eat.  rut  .nlo  eubc^  and  sprinkle 
.vitb  flol  Pare  and  cut  the  onion  and  carrot  into  sn.all  p.oces.  Put  t  'C  vc^taW  ^ 
and  butter  over  the  lire  in  a  ^au.vpan.  S,,p  .nn.<iantlv  untd  '"•mo  a  1  the  nei 
and  let  cook  until  brown  crust  fornis  on  botion.  ol  sauropan.  Add  he  >alt  and 
pepper  whn  cooked  1.  hour  or  when  half  cooked;  add  bod.ng  -'  ^  .  '\'"^^t  and 
Wn  any  particles  that  nuiy  adluMv  lo  sid<s  of  pan.  Cover  .1  and  let  ,t  snnn.er  foi 
1  bonr.  Serve  witb  dumplings. 
Dumplings. 

One  nint  flour    i  teasi)oonful  salt,  ;l  teaspoon I'uls  baking  powder,  i  cup  nulk. 

Pu  aU  fl^^^-nd  baking  powder  into  a  bo.l  and  n.ix  well.  Add  enottgh  mdk 
to  make  douo-b  that  will  stick  together  in  a  nutss.  Do  not  n>ake  the  dough  too  soft. 
Drop  l)v  spoonfuls  over  the  top  of  the  stew  leaving  a  space  between  eacb  dnmplmg. 
Cover  and  cook  IT)  minutes.     Do  not  uneovei'  whde  eookmg. 

\\  IN'IlvUED  C00LE\. 

German  Dumplings. 

Ten  large  boiled  potatoes,  5  raw  potatoes,  2  eggs,  1  teaspoonful  of  salt. 

Toos    small  squares  of  bread  in  butter.     Grate  the  boiled  P^  ^^^oes  wbetr    old 
o-rate  tbe  raw  potatoes  and  press  dry;  add  to  tins  the  eggs  and  salt,  ei  ougb  flom  to 
i^Ji^.  so  it^can  be  handM  and  worked  into  balls  the  size  of  an  0|-dmary  teacup  . 
put  2  or  3  of  the  squares  of  toast  inside,  then  bod  m  salt  w^tci-  for  _1  lj^^^^^^^^_ 

Rice  Dumplings. 

One  CUD  rice,  I  pint  cold  cookrd  jneat,  1   ])int  tomato  sauce. 

Cook  1  e  rice  as  for  plain  boiled  rice.  Grind  or  chop  the  meat  very  fine  and 
seasont^th  pepper  and  .sit.  Place  a  piece  of  cheese  ^^^^b  al^out  lO^n^bes^qua^^ 
on  a  saucer  and  in  this  put  some  of  tbe  cooked  rice,  press  the  rice  m  a  thm  la^M 
untn  T^e?,  the  saucer  and  in  tbe  center  put  i  cup  of  the  seasoned  meat  Ga  b^r 
up  tbe  corners  of  the  cloth.  Dressing  firmly  into  the  shape  of  a  ball  and  tie  it  tigl  th . 
nacJin  boilino-  water  and  cook  10  minutes.  Remove  from  water  and  open  the  cloth 
and  pkcelhem  carefully  on  a  heated  dish  so  as  not  to  break  them.  Serve  at  once 
witb  tomato^savK^         ^^^^_^^^  ^.^^  ^^^^^^^^  ^^.^^^  ^,^^^^^  ^^^^  ,^^^,,_  ,an^,  or  chicken. 

Liver  Dumplings.  German. 

One  calfs  liver,  2  ox.  ba.ou.    1  .gg^-  ^   ox.  bread,  grated  nutmeg,  butter,  snet, 

"'^^k^n^Sl^^li"!- and  rub  it  through  a  s,eve;  put  it  in  a  basm  with  the  bacjm 
finely  cropped  4  whole  ecro-,,  ;  ox.  (d"  white  bread  cut  into  dice  and  fried  in  butter 
andl^ r^ed  1  u  meg,7ei.l>o.-.  -It  and  finelv  chopped  onions  to  taste  mix  well 
l^etl  ^-^nth  i  a  teacuptul  ol'  cold  water,  adding  sulbcum  flour  o  bind  the  duuip- 
ngs.  Test  the  mixturi  bv  throwing  a  small  ,)iece  into  bo.hng  water;  ^t  should  1  old 
toocthcr  and  vet  be  verv  li-ht.  A  little  flour  <n-  water  may  have  to  be  added.  :\lakc 
t^e  Imi  I  ngs  the  size" of  an  apple  and  boil  them  moderately  m  sa  t  and  water  for 
i  of  a  iLir  Serve  up  with  briad  crumbs  fried  m  butter  and  suet,  and  a  sauce  of 
^.dted  butter  thickened  w.th  grated  raw  potatoes.  These  duu.phi^  ^^^l^L 
or  witb  sauerkraut. 


26  SUPEKIOR  COOK  BOOK 

Hot  Pot. 

I'>ii\  sul]ie''u'iit  laiiili  cliops  for  r:iiiiily.  pincc  ;i  l.iy.r  of  clKips.  ;i  layer  of  wli()l(^ 
I'l'clcd  |M)iatoes  and  a  U'w  peeled  (inion-  in  l)i-(i\\ii  earthen  dish;  tlieii  anotlioi'  layer 
of  e!i(i|)-,  |)otaln(\*  and  onions  nnld  dish  is  Fnll.  season  each  layei'  well  with  salt  and 
lie|)|ier,  ha.i'elv  eovei-  with  cold  walor  ami  covci'  dish  vei-y  ti-htly,  piittin,ii'  weight  op. 
to  retain  steam.  Cook  in  o\i'n  Foi'  iU  hours,  jnst  hefoi'c  serving  place  chops  in  centre 
of  platter  and  snri'onnd  with  potatoes  and  nnions.  thicken  gravy  and  ponr  over  meat. 
'I'his  is  a  Favoi'ite  luncheon  di,-h  on  ho, u'd   the  Atlantic  liners. 

^Liis.  Wm.  Sedgwick. 

Stewed  Breast  of  Veal. 

Take  ahont  4  j)onnds  ot  hi-east  of  \eal.  cut  in.  ahont  -1  or  o  inch  ])ieces.  Add  a 
^■ood.-i/.cd  tahU'spoon  of  ehoiiiied  p.-ii'sley  and  "i  good  sized  onions  chopped  tine. 
Cover  with  hoiling  water  and  let  hod  slowlv  until  done.  Season  with  salt  and 
jieppei-.  add  a  good  sized   piece  of  hutler  and  thicken  gravy  with  Hour.     Serve  with 

h,,iled    rice.  -MkS.   a.   J.   YuWiBLUTH. 

Larded  Beef  Steak. 

'Idirec  ))()nnds  round  heef  steak,  (i  sticks  of  macaroni,  }  cnp  hutter.  2  largv 
oidons.  .',  can  tomatoes.  1  lieapinL;-  tahles])oon  fionr,  salt.  pep])er  and  one  clove. 

Have  vour  steak  cut  /liicl,\  make  holes  m  steak  with  a  steel,  then  till  with  ])iece.- 
(if  iiiac,ii-oni  the  thickness  of  the  steak  nntil  yon  have  itsed  the  (i  sticks,  season  with 
,-alt  and  pt'i)per.  Then  i)nt  huttei'  atid  onions,  which  have  heen  cnt  fine,  in  a  kettle 
uver  liiv  and  stii-  until  brown,  di'aw  them  one  side,  i)ut  in  your  nieat,  dredge  with 
Hour  and  spread  the  onion  over  the  meat:  add  1  tdove  and  1  pint  of  boiling  water, 
{•o\'er  tightly,  simmer  3  hours  slowly,  then  remove  cover,  add  tomatoes,  cook  another 
'houi',  then  take  np  meat  .and  pour  gra\y  over  it  very  hot. 

^UiH.  J.  rowi:!;. 

Stuffed  Salt  Pork. 

Choose  a  ])iece  of  pork  -t  inches  thick  that  is  streaked  lean  and  fat,  place  in  cold 
watei-  and  l)oil  1  honr ;  then  slice  lengthwise  down  to  the  rind,  but  do  not  cut  the 
I'ind  ;  have  ready  a  quantity  of  ])arsley,  place  between  slices  as  much  parsley  as 
possible  with  a  little  pe])per ;  press  the  slices  together  and  tie  with  a  stout  cord. 
.Boil  two  oi'  thi-ee  hours,  according  to  the  size  of  the  ])ork  :  take  out  of  water,  sift  a 
little  Hour  over  it,  and  ])lace  in  ov(>n  to  brown.  When  t-old  slice  crosswise,  so  that 
each  slice  is  composed  of  a  thin  sli'ip  of  i»ork'  and  a  strijt  of  i^arsley. 

Mrs.  Coodyk.m;.  Hastings. 

Beef  Loaf. 

Two  poitnds  chopjied  beef  (raw),  I  pound  poi'k,  chop|)ed  fiiu',  I  cu)i  soda 
ci-ackei's  I'olled  tine,  1  egg,  salt  and  i)epi)er  to  taste  and  a  pinch  of  sage.  Form  into 
a  loaf  a!id  bake  about  an  hour  in  a  moderate  oven,  basting  frequently  with  hot 
water  and  melted  hutter.  Mhs.  J.  A.  Blackney. 

Veal  Loaf. 

Th)'e(>  pounds  veal  and  \  lb.  of  salt  ])ork  chopped  fine.  Add  three  slices  of  stale 
bread  al.'^o  chopped  fine,  :>  i-aw  eggs,  ;!  teaspoons  of  salt,  11  teaspoons  black  pepper. 
!   teaspoon  sage,  mi.\  well  together,  l)ake  '.M  hours  in  a  moderate  oven.     Baste  well. 

Mother's  Beef  Loaf. 

Two  lbs.  roinid  steak  and  ,  l!i.  suet  lain  through  a  meat  cuttei'  twice,  mix  with  a 
iiip  of  bread  crumbs.  1  egg.  1  i-up  of  watei',  <alr  and  pepper  ami  a  little  cloves  if  you 
like  the  taste,  or  .^  an  onion  chopped  fine,  mix  thoroughly  and  shape  to  a  loaf  with 
your  hands  in  a  pan.    Bake  about  ^  of  an  hour  in  a  hot  oven.     Gravy  can  be  made 


SLI'1:KI()R  C()t)l\   BOOK  27 

after  taking  np  the  loaf,  by  putting  a  little  butter  and  flour  \n  the  |);in  it  has  hoei! 
baked  in  and  adding  hot  water,  and  =alt  and  pepper  to  taste. 

Mi!S.  C.  T;.  .\\i)i:i;sox. 
This  same  reeeipt  can  he  inndc  iiiio  siii.ill  Icills  and   fried   in  a   lirtlf  huilcr  or 
(i ripping  on  top  of  stove. 

To  Use  Meat  from  Soupbone. 

Chop  cold  meat  very  tine  and  ser.-;on  well  with  sail  ami  jx'pper.  aihl  a  little  cold 
gravy  if  you  have  it,  a  beaten  eiri;.  Tf  you  have  no  gravy  add  a  little  drawn  butter 
sauce  or  some  of  the  soup  stock.  Line  a  buttered  bowl  with  hot  boiled  rice,  fill  rice 
with  meat  mixture,  cover  with  rice  and  steam  one  houi-.  Turn  froui  mold  onto 
platter  and  covei'  with  tomato  sauce.  ^Mits.  F..  ('.  C*ooley. 

Beef  Steak  Pudding. 

Make  a  good  rich  suet  ci'ust  and  with  it,  line  a  deep  leaking  dish,  fill  with  sir- 
loin beef  steak,  cut  in  cubes  and  seasoned  liberally  Avith  salt  and  pepper,  cover  with 
the  crust  and  steam  4  or  5  hour^,  serve  in  same  dish  that  it  is  cooked  in.  AVhen  the 
pudding  is  cut,  add  1  pint  of  rich  hot  beef  stock. 

Ati;s.  \\'ii.i,rA]\[  Sedowick. 

Pastey. 

^li.x  a  paste  as  for  ])ie  crust,  rising  2-i  cups  of  floui-.  1  cup  suet  cho|ii)ed  fine  and 

1  teaspoon  of  salt.  Eub  together  well  and  add  enough  cokl  water  to  mix  to  a  soft 
dough.  Eoll  out  to  the  size  of  a  tea  plate,  chi])  2  raw  potatoes  fine,  a  small  onion, 
pepper  and  salt  to  taste.  Cut  beef  or  piu'k  in  small  ])ieces  about  the  size  of  pecan 
nut  and  place  it  on  the  potatoes  and  onion.  I'nt  eataiiles  on  },  the  crust,  leaving  the 
other  ^  to  turn  over:  pinch  the  erust  togetliei'  and  ci'imp.  Bake  1  hour.  Onions 
may  be  omitted.  Mits.  Kr.ArKNTEY. 

Pasteys. 

Two  (piai'ts  of  Dousman's  Best  Patent  flour,  one  pound  of  lai-d.  one-half  tea- 
spoon'of  salt,  liub  well  together  and  wet  with  cold  water  as  yon  mix  pie-crust.  IJoll 
ont  in  sheets  the  size  of  a  tea-plate  and  then  place  on  one-half  of  the  dough,  sliced 
])otatoes,  then  porterhouse  steak  cut  in  small  pieces,  pepper,  salt  and  a  little  onion. 
Two  ])oun(ls  of  porterhouse  steak  and  the  above  amount  of  crust  will  make  six 
pasties.     For  those  who  like  turnip,  use  ini'iiips  sliced   in  with  the  potatoes. 

Mrs.  TvEiLi'. 

r 

Beef  Sautee. 

Two   lbs.   beefstea.k.    1    luiimi.   ."i    table^poonfuls   Itntter.    I    tal)lespn(iii  ful    llnni'. 

2  glassesful  cream,  2  tal)lespoonfuls  Worcestershire  sauce. 

Time  to  cook  25  minutes,  cut  your  beef  in  pieces  the  size  of  half  a  dollar  tuit 
thickei',  chop  onion  and  brown  in  butter,  add  meat  and  let  fry  for  .")  minutes,  spianklc 
over  flour,  crean)  and  sauce,  add  some  parsley  and  let  cook,  adding  salt  just  Ix^fore 
serving.  FiiKXcii  Cook. 

Veal  Souffle. 

Make  one  ])int  of  ci'cam  <ance.  -ca^Dii  w  itli  finely  chopped  parsley  and  a  little 
oiiiDii  jnicc  iniii  wliidi  .-tir  one  pinl  of  liiU'ly  minced  cookcul  veal,  I'aihei'  highly 
seasonerl,  heat  it  and  add  tin*  well  beaten  yolks  of  '.\  (^g'^^,  set  away  to  cool,  a<ld  the 
whites  of  3  eggs  beaten  to  a  stiff  fi'otli,  ])ut  in  Inittered  dish  and  bake  20  minutes; 
sei-ye  inimediati'lv  and   if  liked  a  mushroom  sance  is  veiw  nice  with   it. 

AFits.  William  Siidcu  kk. 

Casserole  of  Veal. 

Roil  oiu^  cup  of  I'ice  until  tendei'.  ('ho|)  very  line  \  pound  of  cooked  veal. 
Season  highly  wiili  \  teaspoonful  of  salt,  same  of  pepper,  1  saltspoonful  of  celory 


2.S  SLTPIOKIOK  COOK   BOOK 

;ili,  I  lonsj)0()]iriil  (>r  liiicly  chopixM!  onion  ;iii(l  1  ioas[)()()ni'ul  of  c-hoppetl  parsley, 
1  s;ilts|)oon  encli  ol'  iliymc  .-iiid  inai-joraiii.  Add  1  Ijontcii  osi'i;'.  '!  tablcspoonfuls  of 
line  cracls'ci'  ci-inii^s  and  nioisjcn  with  iiol  water  or  s1(H'I<  cnonuii  to  pack  it  easily. 
!)ii(t('i-  a  small  mould  and  line  the  Nottoni  and  sides  ^l  an  inch  dcH'p  with  the  rice. 
I'ack'  in  th(>  meat.  (•o\('i-  (dosriy  with  rice  and  steam  -I')  minutes.  Loosen  it  around 
ed^e  of  mould,  lurn   it  oul  and  pour  t<miaio  sauce  around   il. 

^Liis.  J.  IT.  ANDitus. 

Jellied  Tongue  and  Veal. 

Soak  a  ]»icl;led  o\  lonuue  in  water  I'oi-  ]•>  hours  ami  hoil  il  until  tender.  Then 
I'emove  the  skin  ami  cui  oil'  all  the  root  and  liorny  tip.  i'>one  a  hi'east  of  veal  and 
spi'ead  it  \eiy  Hal,  and  rnh  with  salt  and  pe|t|iei'.  Lav  ihe  tongue  in  the  center  of 
(he  veal  ajid  I'oll  up  the  edues.  W'cap  this  secuj-ely  in  a  thin,  muslin  aiul  place  it  in 
an  earthen  jar  witli  a  sea^onin,^-  of  (i  cloves,  1  onion,  a  stalk  of  celery,  a  few  sprig?  of 
j)arsley.  more  salt  and  pepp(M'.  and  a  cu])  ot  hot  water.  Covei-  the  jar  and  feake  in 
■1  modcT'ately  hot  o\'en  J'oi-  .'!  houi-s.  li'emo\c  J Vom  jai'  and  place  hetweiMi  two  plates 
wirli  a  wei.u'ht  on  top.  When  cold  remove  the  cloth,  put  the  meat  in  a  mold  and 
tlien  ])our  over  it  the  stock'  which  has  been  straineil.     Leti  stand  until   it  jellies. 

M  Ks.  'J'lioM  AS  Peli>ow. 

Jellied  Meat. 

(let  4  p'-'X^  feet  with  Ic'^'s  to  iirst  joint.  Soak  and  sci-a|ie  until  thoroughly 
cleansed.  Put  in  a  pot  of  water  without  salt,  and  hoil  until  done,  when  the  bones 
will  fall  out.  l.jift  the  uhmI  carefnliy  fi-om  the  liquor  and  set  away  to  cool.  Pour 
the  liquor  into  a  ja.i'  and  wdieii  cold  renu)ve  the  gi'ease. 

Take  a  good  sized  shank  ot  bind',  sawed  and  cut  so  as  to  go  into  a  kettle.  Boi; 
in  nnsalted  water  until  the  meat  falls  into  ])Jeces.  Iiemoxc  it  fi'om  the  liquor. 
Xext  day  cut  the  meat  ot  pig's  feet  and  beef  into  small  hits,  not  mince-meat,  put 
ihe  jelly  left  of  the  feet  into  a  kettle,  add  all  the  meat,  mixing  togethei'  and  heat  to 
the  boiling  ])oint.  'Jdien  season  with  i)e])per  and  salt.  It  desired  a  little  of  the  beef 
licpior  may  l)e  added,  l)ut  the  latter  can  always  he  used  for  sou])  stock.  Pour  the 
conteiits  of  the  ])ot  into  molds  and  when  cold  tuiii  out.     Cut  in  thin  slices. 

AxNiE  J\I.  Bamford. 

Pressed  Pig's  Feet. 

l)oil  the  hocks  and  feet  in  a  jiot  till  the  meat  tails  from  the  hone,  season  with 
])epper  and  salt,  ]iut  meat  into  bowl  while  hot,  and  have  liquoi-  in  which  it  was 
cooked  reduced  by  Ixhling.  pouring  eJiough  ()\c'r  meat  to  c(ner.  Two  hocks  will  make 
a  o'ood  sized  bowd.     It  is  to  be  sliced  thin  when  cold  and  used  for  luncheon. 

AIns.  E.  C.  CooLEY. 

Mock  Duck. 

Take  a  slice  of  round  of  beef,  1  inch  thicdv;  remove  the  bone;  make  a  dressing 
of  1  cup  of  bread  crumbs,  i  an  onion  chopped  fine,  a  ]  ot  a  teaspoon ful  of  pep]:>ei' 
and  the  same  of  salt.  Spread  this  on  the  steak  and  roll  it.  Tie  the  ends  firmly  witli 
.1  i)iece  ot  while  coi'd,  and  then  wind  the  cord  around  it  to  keep  it  in  shape.  Fry 
o  slices  ot  salt  j)oi-k  in  an  iron  kettle  until  you  get  all  the  fat  out  and  put  tlie  meat 
in.  tui'ning  so  as  to  In'own  it  on  ev(MT  side.  Vnuv  a  ])int  ot  water  over  the  meat, 
co\'ei-  it  (dose  ami  let  it  cook  \cr\  slowdy  1  hours.  If  the  gravy  cooks  anv  too  much, 
more  watei'  may  he  added.  \\'hen  you  take  up  the  inc^at  remove  the  string,  hut  do  no!" 
unroll  the  meat.  Lay  it  on  a  dish  and  poui'  the  gravy  over  it.  When  sei'ving,  cut 
the  meat  in  slices  aci'oss  the  roll.  ^fus.  E.  E.  ScRIBNEIl. 

Skewer  of  Sweet-Breads. 

Parboil  till'  sweet-breads  as  before  described;  cut  them  into  slices  or  scollops 
about  h  an  inch  or  more  thick.    Sprinkle  them  with  pepper  and  salt^  egg  and  bread 


ST'PEKIOK  COOK  P.OOK  29 

cMiiiiM  ilicm:  now  run  a  liulc  slccwci-  'liiouiiii  'i  of  ilicsc  slices  Jiltcrnatiii^if  with  3 
thill  -([uniT  slices  n\'  h.u-oji.  I'l'v  in  hoilin:;-  hird.  serve  a  loiiialo  or  cream  .sauce  in  tlic 
ct'uti'e  and  ;ui;nni-h  will)  paisley.     Serve  one  skewer  to  each  person  at  the  tal)le. 

Mks.  Aoxes  ir.   B.MtBKi;. 

Veal,  or  Mock  Chicken. 

Cut  thin  slices  oil'  llie  lei^-;  lake  eai-h  sliee  separatelv.  spread  either  with  chopped 
parsK'v  and  l)utler  worked  to  a  pasic.  or  meat  stullhiti-.  roll  np,  tie.  J'rv  hrown  in  a 
l'rvin,ii'  pan  :  lake  out  while  you  make  a  rich  i^ravy.  I'ut  veal  in  u;ravy  again  and 
leave  uiilil  iv.-idy  t.i  serve.  M  i;s.  W.  ,1.  ('i;.\xi;. 

Chicken  Pie  a  la  Creme. 

j'xiil  a  I'at  eiiicken — o  oi-  (i  pounds  in  weiiiiil  —  unlil  wvy  It'iidcr  and  only  a  pint 
of  water  remains,  licmove  hones  and  return  ch'icken  to  ketth\  Season  well  with 
>alt  and  pepper.  Cook  10  minutes,  add  1  pint  of  cream  and  thicken  with  a  little 
Hour.  Make  a  rich  hakin^u'  powder  crust,  roll  1  inch  tliick.  Line  a  deep  "i  (piart 
hasin  and  dreduc  with  tlour.  Pour  in  chicken  and  co\ci'  with  crust  in  which  slit.-i 
have  l)een  t-iit.  I'inch  down  the  edii'e  and  l)ake  },  hour.  The  upper  crust  with  the 
chicken  dressing'  should  he  serxcil   lirsi.     This  pie  will  serve  Pl. 

:\[i;s.  W.  II.  doiixsTox. 

Mrs.  E.  B.  Howard's  Creamed  Chicken. 

^J'o  l.l  pounds  of  diced  chicken,  add  1  cu])  of  celery  cut  tine  and  1  can  of  mu-li- 
rooins.  To  one  pint  of  cream  add  the  juice  from  mushrooms,  scald  and  tuiii  on  2 
tahlespoons  of  luitter  and  2.',  talilespoons  of  Hour,  stiri'cd  together,  season  A\dth 
pepper  and  salt.  Put  chicken  and  dressing  in  a  huttered  dish  in  alternate  layers, 
cover  top  with  hi-ead  crumhs  and  hake  h  an  liour.  serve  hot.    This  is  especially  nice. 

Jellied  Chicken. 

Take  2  chickens  and  a  sha.nk  of  |)ork  and  vi-al :  hoil  with  an  onion,  a  few  whole 
cloves,  pepper,  salt,  hay  leaf,  parslev  and  celery;  when  meat  is  well  cooked,  take  it 
out  and  ])ick  otT  the  hones  in  shreds,  strain  juii-e  and  pour  it  over  the  chicken  and 
cool  in  a  mold.  Mi;s.  Tiiovivs  W.\i.ti-:i!S. 

Chicken  Mold  with  Creamed  Mushrooms. 

Take  the  hreasts  of  4  or  the  whole  of  2  medium  size  chickens  and  miiicc^  tine, 
add  1  pint  of  stiff  cream.  whi|)pe(l,  season  with  salt,  mix  thoroughly,  place  in  round 
mold  and  cover  with  pa|)er:  steam  i  hour  and  then  hake  J  hour:  turn  out  on  a 
platter  aiid  till  the  center  with  creamed  mushrooms. 

Mi;s.  A.  K.  Sedgwick. 

Chicken  Southern  Style. 

Cut  up  and  steam  a  fat  young  chicken  in  the  usual  way.  cook  1  can  corn  in  a 
lup  of  cream,  thicken  with  1  tahlespoon  of  tlour  and  season  with  salt.  Put  the 
chicken  in  corn  ;;nd  let  it  stand   J,  hour  hcfore  sei'ving  on  hack  of  stove. 

^^I;s.  Tiio:\rAs  Pi:r,T.o\v. 

Pressed  Chicken. 

Boil  a    1  |)ound  chicken  till  tender.  Let  it  cool.     lla\f  ahout  oiu'  <piart  of  liquor 

wlien  tlie  fowl  is  done.     Add  to  this  2  oz.  hox  gelatine,  soaked   in  cold   water.     A 

knuckle  of  veal  hoiled  with  the  chicken  makes  it  jelly  hetter.     Line  the  mold  with 

the  jelly ;   when  set,   add    ( hard-hoiled)  eggs   if  like(l.   then   chit-ken   and   set  away 

to  cool.  Mrs.  11.  ll.\i;\v(»(»n. 

Chartreuse  of  Chicken. 

Chop  line  2  cups  of  cold  ehieken  oi'  game,  add  1  tahles|)oon  of  minced  ))arsley, 
1  teaspoon  of  onion  juice,  fi  of  a  teaspoon  of  salt,  |  of  a  teaspoon  of  pe[)[)er  ami  the 


30  SLTPERK)R  COOK  BOOK 

yolks  of  2  ('ul;s.  }i\i\  well  and  add  4  tablespoons  of  thick  white,  or  tomato  sauce. 
Line  a  deep  mold  wiili  plain  boiled  riee  about  .}  incli  thick.  Fill  with  the  mixture, 
eo\iM-  with  cice,  then  eovei'  mold  ti,ii'ht.  set  in  steam  over  a  kettle  of  l)oilino-  watei' 
;ind  cook  one  houi'.  MiJS.  Hakiiis,  Marquette. 

Breaded  Chicken. 

('ul  a  leiidei- chicken  into  1  oi-  !)  pieces,  as  for  fryin^ii,",  dip  in  e,u;a'.  roll  in  (ine!y 
i.':raled  hread  ciMinihs,  seasoned  with  chopped  parsley,  peppei'  and  salt;  ])lace  in 
dri|)pini^-  pan.  Dot  with  ])ieces  of  buttei'  (  I  tahlospoonful  in  all),  add  a  little  water: 
l»ake  slowly,  ha^tiiii:-  often.  \\'hen  done  take  out  chicken  and  make  ii:ravy  in  the  pan 
hy  addini;-  a  nii\tui-e  of  lloni'  and  Initter;  make  smooth  by  stirrin,a'.  add  either  cream 
i>r  Miilk  t'l  make  sullit'ieid  ^uravy.  whicli  season  to  taste. 

Chicken  Fricassee. 

Ciii  cliickens  at  the  joints,  eo\er  wirii  hoilin^ij  water,  1  heapin^u'  teaspoon  salt 
and  a  little  p('])per,  cook  until  tender;  I'eniove  the  chicken  to  a  fryin^ij,'  ])an  in  which 
brown  it,  butter  ready  to  serve  on  platter.  Add  to  liquor  1  cup  of  cr(^ani  oi-  milk. 
Melt  tablespoon  buttcr  in  saucepan,  add  2  tablespoons  flour  and  when  smooth  stir 
into  li(pini-.  {'u\  hot  baklno-  powder  l)iscuits  in  halves,  butter  and  place  \n  deep  dish, 
pourlnii'  the  litjuor  over  them.  ^Li;s.  Atwell. 

Chicken  and  Macaroni. 

])0!l  a  chicken  until  very  tender,  take  out  all  the  bones  and  pick  the  meat  quite 
lint'.  l>oil  .'.  a  pound  (d'  macaroni  until  tender,  iirst  breakinu'  it  up  to  pieces  1  inch 
loni^-.  l)uttei-  a  deep  |Middino-  dish,  ])ut  on  the  bottom  a  layer  of  the  cooked  macaroni. 
then  a  layer  of  minced  chicken,  bits  of  butter,  pepper  and  salt  and  some  of  the 
chic'cen  licpioi-,  o\-er  this  ])ut  another  layei'  of  macaroni  and  so  on  until  the  dish  is 
hlled.     I'oui"  a  cup  of  t-ream  over  the  whole  and  l)ake  .',   an  hour.     Serve  hot  on  a 

plattei-.  ^[|;S.    F.    A.   TONNESEN. 

Chicken  Croquettes. 

Four  cups  chicken  chop[)ed.  \},  cujis  bi'ead  tanunbs,  ;')  cups  milk  boiled  and 
tuiaied  o\-ei'  the  bread,  ami  ^  pound  of  iDutter,  3  sweet-breads;  if  you  can  not  get 
s\veet-bi-eads  use  one  moi'e  cup  of  chickcn.  2  small  boiled  onions  chopped  fine. 
Season  with  pepper  ami  salt  and  a  ycvy  little  red  jx-pper.  jMix  well,  shape  in  cone 
shape  and  di|)  in  yolk  of  egg  and  then  in  rolled  c]-ackers.  Boil  in  hot  lard.  This 
Huikes  -28.  ■  "^^  Mi!S.  H.  F.  Jaiin. 

Supreme  of  Chicken. 

Cho])  tine  the  bi-east  of  a  raw  chicken  and  beat  thoroughly  into  it,  one  at  a  time, 
4  ogii::^  and  .]  a  pint  of  cream.  Season  with  jjcpper  and  salt.  lUitter  small  moulds, 
fill  with  the  chicki'n.  and  I'ake.  standing  in  hot  watei'  and  covered  with  buttered 
paper.  I'oi'  "jO  minutes.  Do  not  let  the  water  boil.  Tui'n  fi'om  the  moulds  and  serve 
Jiot  with   I>echainel,  mushi-oom  oi'  tomato  sauce. 

Creamed  Chicken  or  Veal. 

'I'wo  chickens  or  three  ami  one-halt  pomuls  veal.  l)oil  and  cut  as  for  salad,  one 
i-an  muslintoms  cut  simill  with  sihci'  knife  am!  cook  Id  nnnutes.  Put  in  a  sauce 
pan  three  |)ints  of  i-i'eam.  let  get  hot  but  not  l)oil.  Tn  another  ])an  four  heaping 
tablespoons  butiei-  and  live  tablespoons  of  Dousman's  Best  Patent  flour.  When 
lieati'd  -o  it  bubbles  oi-  boils  poui'  on  the  warm  cream  and  stir  until  it  boils.  Mix 
with  ve;d  and  mushrooms,  stir  well  together,  put  in  dish  to  l)e  serxcd.  cover  with 
l)rea(-l  or  i-racker  crumbs.  ])ut-little  bits  of  butter  on  to]).  wet  lightly  with  milk,  and 
t)uke  ujitil  nice  bi'own. 

Mrs.  Geo.  W.  Jones. 


SUPERIOR  CODK  BOOK  31 

Creamed  Sweetbreads. 

()iu>  pnir  s\v('t't-l)R!cul.<.  I  tabK-spooii  If.illcr.  1  laltlrsitouii  lltuir.  1  ciipriil  ciciiiii. 
1  tablespoon  narslcv,  salt  and  pcpixT. 

As  «)()ii  as  swcct-lircads  aiv  piiiTliascd  the  pipes  and  fat  sliould  be  removed,  and 
tlie  rennindci  soaked  in  t-ohl  \val<M-  1  lioiir.  Tben  place  the  sweet-breads  in  boilin;:" 
.salted  watiT  in  a  porcelain  pan.  lei  ilicin  boil  ^iviitly  for  1.")  ininute.-.  lay  in  cold 
water  for  :>  ininutes.  ilrain.  wijiedrv  and  M-t  in  eold  place  until  wanted.  When  n>ady 
In  ii-r.  iciiin\c  all  iin 'nibi-a ne.  clit  il\lo  <lii;dl  piei-es  with  silvei'  knife.  Melt  ihe 
biittei-.  add  tl:e  th)iir.  when  siiiooiLi  add  the  ci'eam  and  stir  until  the  preparation 
iliiekens,  add  the  sweci-breads  and  when  ihev  av  hot  season  with  salt,  pepper  and 
i,irs!ev.  ^I"^-  '■'■  ^'-  '  '•>'>!. i;y. 

Dried  Beef  in  Cream. 

S!ia\c  bfcf  \crv  lini'  and  pour  bnilini:-  water  u\cr  it.  l-el  it  stand  \'nv  a  few 
minutes.  I'oiir  this  oil'  ami  |iour  on  iinod  rich  cream.  Let  it  come  to  a  boil.  If  vou 
dc  noi  I'.ave  ci'eam,  use  milk  and  butter  thickened  with  a  little  flour.  Season  with 
pe])|)i'i    and   <er\('  on  toast  oi'  plain  a~  pi-id'erred. 

M  fss  ('ai;i;]i-:  Xin.sox. 

Chili  Con  Carne. 

'I'o  -i  cupruis  ol'  lint'ly  chopped  cooketl  meat  add  1  cupfid  of  tomatoc-;.  a  luedium 

sized  ojiion  cut  fine,  a  cu])  of  meat  gravy  and  water  enouuii  to  keep  from  bui'iiing'. 
Salt  and  red  pepper  to  suit  taste.     Stew  for  ^  hour.  ^Ii;s.  Kym;. 

Norwegian  Beef  Balls. 

One  lb.  of  beef  cho|)ped  bile,  without  ^ii'istle  or  fal,  1  i.''ood  sized  onion  chopped 
line,  :'.  cu])  of  butter  ])ef()i-e  it  is  melted.  1  teaspoon  of  salt.  .]  teaspoon  of  |)epper. 
-o-  teaspoon  of  sa^i'e.  1  teaspoon  of  ;:in,ui^i-.  .1  lup  of  sweet  milk;  mix  all  toncthei- 
thorouo-]dv.  malce  in  i-ound  iialls  and  I'vv  a  li^hl  brown  in  butlei'  oi'  beef  drippin^u's. 
Very  nice  when  cold  sliced  thin  for  luiicli.  M  i;s.   F.  A.  'Pox  nkskn. 

Pilau. 

Put  in  a' spider  1  tal)les|)oi)nfid  of  l)utle)-.  1  small  onion  ch()|)i)ed  line,  when 
onion  is  brown  add  1  cupful  of  uiu-ooked  rice  which  has  been  well  washeil  and 
di-ained.  Cook  both  until  rice  is  well  browned,  then  add  to  this  1  (piart  (d'  ripe 
tomatoes  (oi-  1  can).  As  fast  as  the  rice  absorbs  the  tomato  juice,  add  some;  boiliuf;' 
water,  until  i-ice  is  (piite  soft,  then  add  1  cupful  of  chopped  cooked  meat — beef,  veal, 
chicken  oi-  mutton  or  whatevei-  cold  meat  you  may  haxc.  .lust  let  the  meat  get  hot, 
add  salt,  peppei-.  ami  if  tonnitoes  ai'c  ai'id  add  I  lea-poonful  of  sugai'.  This  dish 
rc(|uires  1   hour's  cooking  o\-ei'  a  bi-isk   lire. 

Miis.   W.   1-;.   DuAIvE. 

Meat  Souffle. 

Make  1  cup  of  i-ream  sauce  and  season  with  chopped  parsley  and  onion  juice. 
Stir  1  cup  of  cho|ij)ed  meat  (chicken,  fresh  t<mgue.  xcal.  oi'  lamb)  into  the  sance. 
When  hot  add  beaten  volks  of  '.'  eggs,  cook  1  minuti'  aiul  set  away  to  cool.  When 
cold  stir  in  whites  Ijeaten  stilf.  Jiake  in  Inittered  dish  about  ''it  minutes,  and  serve 
immediately.     If  for  Innch  serve  with  mnshroom  sance. 

Mushroon\  Sauce. 

One  |)int  of  hot  stock.  'I  tablespoons  of  minced  onion.  "3  tal)les|)oons  id'  butter. 
■J  heaping  tal)lesp(X)ns  of  flour.  \  teaspoon  of  salt,  i  salts]>oon  of  pepper.  1  table- 
sijoon  lemon  juice,  carmel  enough  to  color.  .1  can  of  mushi-ooms,  whole  (jr  quartered. 

Mince  the  onion  and  fry  it  in  butter  o  minutes.  Be  cai'efnl  not  to  bui-u  it. 
When  the  butter  is  brown,  add  the  dry  tionr  and  stir  well.  Add  the  hot  stock,  a 
little  at  a  time,  and  stir  ra|)idly  as  it  thickens,  until  perfectly  smooth,  add  the  salt 


32  SUPERIOR  COOK  BOOK 

;"!n(l  |)0|)|tiM-,  iisiiii^  iiii)i-c  ifliigli  seasoning  be  dcsirerl.     Siininer  5  minutes,  and  strain 
In  Triiio\('  niiimi :  add  niii^livooms  and  lieat  thoronglilv. 

M]!S.   C.  V.  E.  TOWXSEND. 

Daube. 

Tlii-CL'  111'  I  j)()iiiids  iciidci-,  l(':ni  Im'cI'  (a  i-'HM])  roa-t  is  host).  lJenio\e  tlie  fat,  put 
into  a  saucepan  and  cdvci'  ]ialJ'  way  witli  cold  watei'.  l^laee  on  ])ac\\  of  the  stove  and 
lit  siiiinici'  until  tlie  juice  is  well  cxti'actod  IVoui  tlu'  iiu'at.  Tlien  put  in  tlie  sauce- 
pan witli  tlie'hrcl'  a  sliced  onion,  a  sliced  loniato,  a  sliced  potato,  a  few  cloves,  celery 
seed  to  taste,  and  cover  closely;  let  cook  until  nearly  done,  basting  the  meat  oc- 
casionally willi  ^he  dressing.  Wlien  nearly  done  have  some  browned  flour  made  into 
■1  smooth  ])aste  wilh  a  little  watei'.  some  salt  and  p)e})pe]'.  Mix  this  with  gravy  and 
\egetal)les  in  the  saucepan  and  let  hoil.  AVIien  ready  to  serve  add  a  dessertspoonful 
of  \\'(»i'cesiershire  sauce.    I'hu-e  the  meat  iji  a  hot  dish,  poui'  ovei'  the  daube  and  serve. 

Meat  Scalloped  with  Tomatoes. 

Chop  the  meat  line  and  sea^im  ;  liuttei-  the  baking  dish  well;  have  a  layer  of 
ci'ackei-  t-inimbs,  butter,  salt  and  ]n'})per,  then  the  meat,  then  stewed  tomatoes  also 
seasoned  and  so  on  until  the  dish  is  full.  Tf  not  wet  enough  add  water.  Chopped 
boiled  eggs  can  he  used  with  this  meat  to  hel))  out. 

Boudins. 

One  ])int  cold  meat  chopped  tine,  'i  tahles|)oons  ])read  crumbs,  1  tablespoon 
melted  bultei'.  \  cup  slock.  ;]  cu|)  ci'eam  ami  1  beaten  egg,  season  with  salt  and 
pe|)pei-  and  mix  well.  Fill  small  greased  molds  or  cups,  stand  in  pan  of  hot  water 
aiul  cook   in  <iven  '^0  minutes.     Serve  with  ci'eam  ])ease. 

Mrs.  J.  M.  Perkins. 

Stuffed  Cabbage. 

'J^ike  one  lai-ge  solid  cahhage,  clean  it  of  all  green' leaves,  cut  out  the  inside 
to  1  inch  thickness,  but  do  not  make  too  large  a  hole  at  the  top.  Take  1  pound  of 
round  steak,  or  ^y  lb.  of  round  steak  and  }  a  llj.  of  pork,  and  grind  fine,  3^olk& 
of  'i  eggs.  2  l)oiled  ))otatoes  and  enough  milk  or  wattM"  to  make  it.  soft.  Season 
with  ])ep|)er  and  salt.  Fill  the  cabbage  with  this,  cover  the  top  with  a  leaf  and  tie 
the  whole  head  with  a  string.  Brown  a  tablespoon  of  butter  in  the  kettle,  put  in 
the  cal)l)age  and  add  watei'  when  needed  to  ju'event  burning.  Cook  slowly  for  2 
•i'oui's.  liemo\-e  the  cahhage.  thicken  the  li(pn(l  in  kettle  with  flour  and  add  cream 
01-  sweet  milk  and  poui'  oxer  cabbage.  Mrs.  J.  AV.  JocT-riM. 

Stuffed  Green  Peppers. 

Two  cu])s  of  cho|)peil  chit-ken  oi'  veal,  cup  of  bivad  crumbs,  salt  and  pepper  to 
taste  and  hind  with  'i  beaten  eggs.  Cut  off  the  stem  from  sweet  green  peppers  and 
i-emove  seeds,  hll  with  meat  and  stand  in  l)aking  dish  :  put  water  and  bits  of  butter 
i])  bottom  of  pan  atui  haste  frerpiently.     l^ake  I  houi'. 

j\ri;s.  A.  J.  YuNGi:iLUTH. 

Cabbage  Rolls. 

Put  2  pouiids  of  I'ound  steak  thi-ough  the  meat  chopper,  also  1  small  onion, 
season  with  pe|)pei-  and  salt.  Poui-  boiling  water  over  about  a  dozen  cabbage  leaves, 
cover  ami  let  stand  about  o  minutes,  then  drain,  |)ut  a  large  tablespoonful  of  the 
meat  in  each  leaf,  roll  up  ueatly  and  fasten  wiih  a  tooth))ick,  place  in  pan,  dot  each 
roll  witii  a  hit  of  hutter.  add  a  little  water  and  bake  from  30  to  45  minutes. 

Mrs.  Edward  J.  Butler. 

Macaroni  Timbales. 

One  aiul  one-half  cups  milk,  t^  cu])s  stock.  G  tablespoons  flour,  6  tablespoons 
hiiltej-,  2  teaspoojis  salt,  pepper,  ;!  cups  cold  cooked  meat,  2  eggs,  boiled  macaroni. 


SCIMCKIOR  COOK   HOOI\  33 

ISoii  i  of  ;i  1)01111(1  of  largest  Mze  macaroni.  Do  not  Ijreak  it  in  small  pieces. 
Wiic'ii  cooked  cur  into  ])ieces  about  -\  inch  lon,u'.  Butter  a  quart  mold  and  line  it 
wilii  these  pieces,  lavin<:-  tliem  chi-^e  touether.  Make  a  sauce  hy  meltinf^  tlie  l)utter, 
adding  the  Hour  and  wlien  mixed,  add  the  stock  and  milk.  Stir  till  it  ])oils  and  add 
pej)per  and  salt.  l>eat  the  e^i^-s  unlil  lii^hi  and  stir  into  the  meat  mixture.  Fill 
ihis  inlo  center  of  mold  and  cover  with  a  iireascd  paper.  Stand  the  mold  in  a  pan 
oi'  hot  watci-  and  hake  .'!(•  minui(N  in  a  moilerate  oven.  Turn  cai'i'tnlly  f)nto  a  heated 
))lalter  and  sei-\('  remainder  of  sauce  around   it. 

MliS.    i;.    W.    WlMCilLT. 

Spiced  Liver. 

Split  calf's  li\('i-  parboil,  scoop  out  cenli-r,  mince  with  1  onion,  1  teaspoon  of 
pai'sley,  1  slice  of  salt  poi-k  browned,  1  teaspoonful  of  salt,  a  few  shakes  of  peppei'. 
Fill  cavity,  sew  edges  of  liver  together,  and  put  iii  a  pan  with  1  cup  of  water  and  'i 
tal)lespor)iis  of  Ainegar:  baste  often  and  liake  1  hour. 

Sauce  Supreme. 

Make  a  cream  sauce  of  two  taI)le<i)oons  of  butter  mixed  with  two  tablespoons 
of  Dousman's  Pest  Patent  flour,  pepper  salt  and  two  cu|)S  of  milk.  Cook  together 
ajid  then  add  two  lieaping  ialtle<i)oon-  of  prepai'ed  horse-radish.  Pour  over  above 
and  serve-.  ^Ii;s.  ({.  P.  ^rrxEi;. 

Mutton  Steak  a  la  Venison. 

C'nt  steaks  f,  inch  thick  from  leg  mullon.  Soak  I'i  houi-s  in  lemon  juice-  diluted 
with  a  little  water.  Kee|)  in  cool  place  and  turn  once  or  twice.  Broil  like  beef 
steak:  -prinkle  with  salt  and  pepper;  serve  with  sauce  of  melted  butter,  lemon  juice 

and  chiipped  pai'sley. 

Beef  Curry. 

Cut  cold  roast  beef  into  thin  shavings,  and  toast  and  butter  several  slices  of 
bread.  Chop  one  onion  and  fry  in  a  rounding  tablespoon  of  flour,  add  1  feaspoon 
of  curry,  stir  foi'  1  minute,  then  pnui'  in  1  cup  of  roast  beef  gravy,  or  hot  water,  and 
cook  until  smooth.  A<ld  the  beef  ami  .<erve  on  the  toast  just  as  .soon  as  heated 
through.  Either  cold  duck  or  mutton  may  be  used  instead  of  beef  and  served 
with  rice.  Mrs.  Walters. 

Mutton  Curry. 

Cut  3  or  I  pounds  of  mutton  into  dice  and  brown  lightly  in  a  little  melted 
butter  or  its  own  fat,  if  not  too  strong.  As  fast  as  cooked  transfer  to  a  kettle.  To 
the  fat  remainijig  in  the  pan — which  sliould  be  about  2  tablespoonfuls — add  1  table- 
spoonful  of  chop])ed  onion  and  1  desseilspoonful  of  curry  powder.  Cook  slowly 
until  the  onion  begins  to  brown  :  add  1  tablespoonful  of  floui-  and  gradually  stir  in 
1  pint  of  broth  or  water.  Simmer  for  .-)  minutes,  pour  over  the  meat,  cover  closely 
and  cook  over  a  modei-aie  lire  foi-  "i  hours.  Sei-ve  on  a  ])latter,  with  a  border  of 
boiled  rice.  'I'o  cook  the  rice  so  that  each  gi'ain  may  be  di-y  and  distinct,  use  a  kettle 
containing  1  or  o  (piarts  of  water.  Place  dircnily  over  the  tire,  and  when  the  water 
is  at  a  galloping  boil  throw  in  one  hinii)ing  teaspoonful  of  salt  and  one  cupful  of 
well-washed  rice.  Keej)  the  water  at  a  rajiid  boil  until  the  ric(>  is  done,  which  may 
he  known  liv  the  grains  feeling  nei  fe.iK  lender  when  rubbed  between  thumb  and 
fingers. 

Veal  Rechauffe. 

Chop  line  enough  cold  veal  to  make  1  cupful,  add  to  it  1  cupful  of  bread 
crumbs,  mixing  lightly;  .<eason  Avith  I  small  teaspoon  of  salt  and  \  teaspoonful  black 
pepper;  let  1  cupful  of  milk  come  to  a  boil ;  mix  1  tablespoonful  of  butter  with  1  of 
llour  thorouuhlv  and  add   to  milk,  with   1  tablespoonful   of  Worcestershire  sance; 


34  SUPKRTOR  COOK   BOOK 

cook  until  tliickiiU'd.  Ucnlinu  wcW  to  n\:\kv  it  smooth:  ;ul(l  incnt  nnd  hn'.-id  miiuhs; 
mix  well  iiiiil  |ml  in  Itnkci'  in  a  liot  oven  to  Ki'own.  \\v  sui'c  and  liaxc  the  mixtui'c 
\(M'\   hot  Ixd'oi'c  adtlinu'  \'cal  and  hrcad  ciaimh-:  il   makes  it  nuich  liu'litci'. 

Breslau  of  Beef. 

One  [lint  of  roid  chopped  heef.  1  i;  1 1 1  of  stock.  "3  tahlespoonf uls  of  huttei'.  },  cnp 
of  (\rv  hread  crumhs.  \  pint  of  cream.  1  tahlespodufnl  of  cliopped  parsley,  yolks  of  o 
e,ii\us.  1  lea-poonfiil  of  salt  and  .',  tea.-poonfnl  of  peppei'.  lieat  tlie  yolks  and  mix  all 
the  iii,i;i'eilients  well  toL'vt liei-.  Iii'u-^h  cii<tard  with  melted  biittei',  ])rcss  tlie  breslau 
into  them,  stand  in  a  hakin^-  pan  |>artlv  lilled  with  lioilin,^  water  and  bak(^  in  a  quick' 
o\('n  for  .■')<•  n;iiiiites.  When  done  tui'U  fi'om  the  cups  on  ;i  heated  platter  and  pour 
;  round  a  tomato  sa.uce. 

Stuffed  Tenderloin. 

Split  tlie  pork  teuderloin  through  the  center,  stulV,  roll  and  tie.  and  hake  in  a 
Jewel  lian,:^-e  ahout  an  houi'.  hasting'  often  with  huttei'.  Serve  with  brown  sauee. 
l''(n-  tlie  stuttinu'  use  one  cup  of  hread  crumhs.  two  t(.'aspoonfuls  of  powdered  sage,  a 
hit  of  chopped  onion  and   par-ley.  with  pepper  and  salt. 

^Ijss  ]^)tLV'ri;icE  Si':Dii\vicK. 

Cold  Jamboli. 

()ne  !l).  ham.  ".'  onion-.  1  pt.  tomato  sauce.  1  cup  I'ice.  },  teaspoon  salt,  i"  teas].)oon 
peppei'.  Boil  rice  o  minutes.  Fi'y  ham  ai\d  onions.  \l\(\  other  in^u'redicnts.  Bake 
in  Jewel  lianii'e  one-half  houi's.      Put  hits  of  hutter  on  top. 

Mutton  Cecils. 

Choj)  the  inuttoD  vei-y  line.  'I'o  1  pint  add  a  l)ealen  cu;a'.  a  teaspnonfn.l  salt,  a 
tal)l(.'S[)oon]'ul  (d'  melted  hutter.  !,  teas|)i)()ii  pepper.  1  tahlesj)oonrul  onion  juice  and 
2  tablespoonfuls  of  luoist  lii'ead  ci'umhs.  with  1  tai)lespoonl'ul  of  hot  water.  Let 
them  stand  a  few  mijiutes.  Mix  the  whole  well  to^uclhei'.  form  into  small  balls,  roll 
in  bread  ei'unihs  and  fry  to  ;i  rich  hrown.  Ser\c  with  tomato  sauce.  'I'lu''  cec-ils  may 
1)('  sbajK'd  the  dav  hefoi'e  and  kept   in  a  ci)i)l   place. 

Sage  and  Onion  Stuffing. 

Fotir  lai'o'e  onions,  10  sage  leaves,  -|  Ih.  bread  crumbs,  1-i  oz.  Initter.  1  egg, 
salt  and  pep[)er  to  taste.     A'ery  nice  for  ducd<s,  geese  and  pork. 

j\[rs.  TiioiiAS  Walters. 

Chesnut  Stuffing. 

The  nuts  in  stuffing  for  a  fowl  are  to  give  it  llavor.  as  sage,  celery  or  onion  does. 
Tbe  nuts  are  shelled  and  cooked  tender  in  slightly  salted  boiling  water.  They  are 
drained,  skinned  and  clio])ped  coarsely.  .\dd  the  prepai'ed  iiuts  to  well  seasoned 
bread  ci'umbs  and  stulf  fowl.  Often  the  nuts  are  left  wdiole,  but  if  large  nuts  arc 
used  it  is  l)etter  to  chop  them  the  size  of  bread  crumbs. 

A  Garnish  for  Meat. 

Take  beets  and  boil  tendei-.  and  mash,  season  well  and  make  into  little  balls  and 
use  as  a  garnish  foi'  meats.  Mus.  Eaiskey. 

Sausage-Meat  Stuffing. 

Six  (>/,.  Icnn  poi-k.  (i  oz.  fat  pork.  '!  oz.  hread  I'rumbs.  1  teaspoon  sage.  1  blade 
of  pouiuled  mace,  1  r'j;'/.     Sa.lt  and  pepper  to  taste. 

Celery  Stuffing. 

Chop  .1  a  head  of  celei-y  \cry  line.  Mix  with  1  (piart  of  hi'ead  cimmbs,  2  scant 
tablespoonfuls  (d'  salt,  \  a  teaspoonfnl  of  pe].)[jer,  2  heaping  tal.)lesp()()iifuls  t)\'  butte,- 
and  2  eggs. 


"Aunt  Lucy's"  Dressing  for  Turkey  or  Chicken. 

Our  loaf  of  l)rr.ul  i-uijl)f(l  ilin)u-h  a  lolaiidn-.  1  ica.-poiiiirul  carli  of  sail.  iK;p[)ei' 
and  sauv,  1  niiion  (if  liked ).  :)  co-.o-s.  |,r;U  line:  o  tablespoons  of  hultcr.  1  |.inl  of 
c-ivani  or  milk:  mix  riiomu-hlv.  M  ifs.  d.   W  MnviiKLL. 

Nice  Dressing  for  Turkey  or  any  Roast  Meat. 

Cur  bread  into  sliet-s  lakiiiu-olV  llieci-iisr.  then  riit  into  small  d  iee-sbapi'd  pieces, 
put  ill  Inittei-.  sail  and  pepper,  a  tiny  bit  of  sa.uc  the  merest  flavor  of  onion.  mi.\ 
ioirother.  then  pul   in  -'5  eo-yv. 

For  extra  nice  tnrkev  ii'ravv  make  as  usual,  and  just  before  taking  up  put  m 
f  quart  ..f  ovsters.  '    '  M  us.  lU-ssKLL.  Hastin.us. 

Dressing  for  Roasts. 

(irnlc  ihc  bread  whieli  -should  be  stale.  Dice  sail  pork  and  place  in  spidei-  to 
frv.  .\.(M  1  ouiiui.  cliopped  or  diced:  when  all  is  brown,  add  '^(xul  sized  piece  of 
I, litter  and  llieii  the  bread  ciaimbs.  I'cpper  and  sail  to  taste.  This  makes  a  litjli: 
dre.ssinu'.  doin-;  awav  with  so.u.uy  appearance  when  ioead  is  soaked.  Oy.-lers  or 
ci!estnut>  mav  be  added  to  ihi.-.  Drviii.ii'  the  bread  in  the  oven  bcd'ore  .u'ratin,!;-  ,u-iv('r 
a.  verv  ])lea<in,u'  laste. 

Duck  Dressing. 

■|'wo  cups  mashed  potatoes.  1  cup  c!iopi)ed  Kn.iiiish  walnuts,  1  teaspoon  saU, 
.1   enp  chopped   celei'v.    1    saltspoon    pepper.      Mix   while    potatoes  are   hot    and    li.ii'ht. 


\ -^ 


RUPKRIOR  COOK  BOOK 


EMAN  8c  SWANSON 


-DEALERS  IN 


Paints,  Oils,  Glass, 
Wall  Paper,  Etc. 

Painters  and  Decorators. 


Contractors  for  all  kinds  of  Pa  in  ti  no;, 
Paper  Hanging  and  Calciniiniitg. 


11^  Canda  Street. 

County  'Phone  No.  Sj.  ISHPEMING.  MICH. 

T.  HTTGHES &  SON 


....DEALERS  IN.... 


General 
Merchandise. 

DEPARTMENTS: 

Groceries,      Dry  Goods,        Boots  and  Shoes,        Meat  Market. 


ISHPEMING,  MICH. 


SL  LM'.KloK'  L'ooK    I'.OOK 


The 
Peninsula  Bank 


I  S  H  P  K  M  I  N^G  ,    M  I  C  H  I  (;  A  N  . 


Surplus  and    Undivided  Profits 
$42,000>00. 

J.   p.   OUTHWAITK,   President. 
THOS.   WALTERS,   Vice  President. 
K.  A.  MALMGREN,  Cashier. 
J.   G.   WELSH,   Ass't  Cashier. 


l>IRKCTOKS: 


Tiio.MAs  Waltkks, 

Hkr.max  Jaedecke, 

Timothy  Hughes, 

John  p.  Outhwaite, 
Gi:o.  F.  Thonev, 

RoliEKT  MaXWEEE, 

JoSi:iMI  MiTCHKEE, 

Thos.  H.  Bar(;h, 
Otto  E<.ek. 


SUPERIOR  COOK  BOOK 


Meat  and  Fish  Sauces. 


"ITuntrcr  is  ihe  best  seasoning  foi"  meat." 

—Cicero. 


Suggestions. 

Cold  hut  tor  |)iii  into  ;i  lioi  saiicojtnii  -polls  the  sauce:  sauco])aii  and  butter  must 
heat  slowlv  too-etliei-.  and  the  huttcr  must  not  l:)e  left  to  hoil.  or  hoth  flavor  and 
digestibilitv  are  spoilecL  An  iron  saucepan  will  not  produce  a  delicate  sauce.  Keep 
a  dainty  white  ^u-ranite  pan  es])eciallv  for  sauc-es. 

Each  sauce  sliouid  he  littcil  or  adapted  to  the  veii-etahle  or  ineat  or  iisli  with 
winch  it  is  to  l)e  sei'vcd.  V\^]\  requires  a  slightly  acid  sauce;  for  it  either  lemon 
.juice  oi-  vinegar  may  he  used.  Iioots  used  as  vegetables,  sucli  as  turnips,  carrots, 
(^tc,  not  containing  murh  nourishment,  may  be  covered  with  a  cream  or  an  egg 
sauce.  Asl)ara<i■u^'.  summer  sipiash.  cooked  I'adislies.  artichokes  are  Ijctter  witli 
>auce  Hollandaise. 

A  roun(h"ng  tablespoonful  of  butter  and  a  rounding  tablespoonful  of  flour  will 
iliick'^n  hair  a,  pint  of  liquid.  Seasonings  do  not  play  any  part  in  the  body  of  the 
recipe;  they  Diust  he  added  to  harmonize  with  tlu^  articles  with  which  the  sauce  is 
to  be  sei'veil. 

White,  Milk  or  Cream  Sauce. 

Ifub  together  a  tablesjjoonl'ul  of  luitter  and  1  of  flour;  add  half  a  pint  of  cold 
milk.  M]v  until  boiling:  take  from  tlu'  lii'e.  add  \  a  teas])oonful  of  salt  and  a  .salt- 
spoonful  of  white  peppei-.  Serve  with  hoiled  mutton.  ])otatoes.  white  meats  or  green 
\egeia!)les. 

English  Drawn  Butter. 

I'ub  together  a  tablespoonful  of  l)utter  and  f  of  iloui'.  Add  slowly  ^  a  pint  of 
boiling  water,  heating  all  the  while.  Boil  foj'  a  moment,  take  from  the  fire:  add 
^  a  teaspoonfid  of  salt,  a,  salt^poonful  of  pe])iiei'.  and  then  stir  in  another  tablespoon- 
ful of  butter. 

Serve  with  summer  squash,  stewed  cuciimliers  oi'  other  green  vegetables. 

I>y  .'idding  the  juice  of  \  a  lemon  this  sauce  will  answer  nicely  foi-  hsh. 

Sauce  Bernaise. 

J)eat  the  yolks  of  A  eggs:  add  J  tahlespoojifuls  of  olive  oil  and  -f  of  stock:  ,stir 
and  cook  ovei-  hot  water  until  jelly-like.  Be  careful  not  to  allow  it  to  curdle.  Take 
from  the  fire;  add  ^  a  teaspoonful  of  salt,  a  saltspoonfitl  of  pepper,  and  the  scented 
vinegar  made  according  to  the  recipe  for  sauce  Hollandaise.  This  sauce  is  served 
cold,  as  an  accompaniment  to  broiled  steak,  or  fish,  either  broiled  or  planlved. 


SL:Pi:i\'l()K'   COOK    i;0()|\  39 


Tiger  and  Champion  Hats 

AI^SO  A  KUJ^J^  J^I?s  J^:  OF  FITKKISIIIXO  G0033S. 


Pear/  cnn/  .Ucn^^  S/rce/s.  M.    A.     KAHIS". 

Mayonnaise  Sauce. 

I'm  ilic  volks  of  "i  ciii^s  in  ,1  cilil  <i)ii|)-(lisli  or  bowl:  \)Viii  liiiiillv.  add  a  <aU- 
>|)oi)iirid  of  salt,  and  slowly.  (In)|)  l)v  drop,  (i  (al)]('S|ioonriils  of  oIIa'c  oil;  add  a  few 
dl'n|»  of  IcMioH  juice  and   il    will   hr  ready   lo   use. 

W  I'.crc  a  lai'^c  ([uaniily  of  drcssinu-  is  nrcilcd  add  nioi'o  oil.  2  csi'g.'^  will  liold  a 
j)int  of  oil,  ])i'o\idinu' yon  ;idd  a   lilllc  \in('iiai'  now    and  tlicu. 

Cream  of  Horseradish  Sauce. 

Add  to  (■)  ial)l('s| nfnls  of  i^ralcd   lioi>c-radi>li   llio  yolk  of   1   cgu-  and   J-  a  tea- 

spoonfnl  of  salt  :  mix  1  liorou^ldy.  add  a  tablespoon ful  of  y-ood  vinegar  and  then  fold 
in  eand'nlly  a  _|  of  a  cuprnl  of  creani  whipped  to  a  stilT  froth.  If  the  horsei-adisli  is 
already  in  vine!.':ar  omit_  the  taiilespoonrnl  of  vinegar  and  press  the  horseradish 
mitil  dry. 

'This  is  one  of  the  nieesi  of  sauces  to  serve  with  cold  roasted  beef  or  mutton,  or 
with  hot  corned  ])eef. 

Sauce  Vinegarette. 

Adil  to  I  tablespnonfuls  ol'  good  consomme  I  a  teaspoonful  of  paprika,  3  table- 
s])oonruls  of  tarragon  vinegar.  I  ''^  teaspoonfnl  of  salt,  a  teas]ioonft]l  of  sugar,  a  table- 
s|)()onfu'  of  ca])ers,  a  tables|)oonrul  of  grateil  oi-  tinelv  cho])ped  onion  and  2  table- 
.-poon fills  of  chopped  gherkin. 

Cucumber  Sauce  for  Fish. 

l*ai'e  and  gi'ate  (m  a  sie\e  ^  large  ci'isp.  fresh  cucumbers;  wlien  the  pulp  is 
thoi'ougld\-  di-ained  turn  it  in  a  bow  1  ;  add  1  t(>a,spoonftil  of  p(>ppei'.  1  inedium-siz(^d 
onion  gi'ati'd.  1  le\-el  teaspoon  fu!  n\'  salt  and  'i  taljlespoon  fills  of  tarragon  viiK^gar. 
'Mix  and  stii'  in  ju-;l  at  -;erving-tiin(>  (i  ta!)lespoon  fills  of  ci'eain  whipped  to  a  si  ilT  froth. 

Bread  Sauce  for  Game. 

Cook  },  a  pint  of  soft,  stale  breadcrumbs,  1  pint  of  milk.  1  good-.si/.ed  onion 
chopped  \cr\-  line.  1  salts])oon fid  of  ground  mace.  1  saltspoonful  of  paprika  and  1 
le\('l  teas|»oonful  of  salt  for  o  minutes  in  a  double  boiler,  stirring  constantlv.  'I'he 
mixture  niiisi  be  perfec|l\-  -mooili.  Add  a  rounding  tables])oonfnl  of  butter;  .stir 
iinlil  it  is  melted  :  add  1  lalde-poon f ids  of  thick  cream  and  use  at  once  for  game  or 
roasti'd  guinea   fowl. 

Tomato  Sauce. 

six  larg(^  tomatoes,  or  r)ne  can  of  tomalot's,  two  small  onions,  one  stalk  of  celerv 
iikI  oiie-lialf  teaspoonful  of  salt.  Boil  togetlier  until  celery  and  onion  are  well 
cooked,  .-ti'a in  through  a  sieve,  then  add  a  small  table>poon  of  Dousman's  Pest  Patent 
llitur  mixed  smooth  with  one-half  tablles]iooii  of  ])iitter.  cook  until  it  thickens,  tlien 
strain  auain  and  add  small  one-half  teaspoon  of  ca\t'nne. 

Mrs.  J.  M.  IIaydex. 


40  vSUPERIOR  COOK  BOOK 

Tomato  Sauce. 

l^'oiii-  l;il)U'S|)()()ii<  Hour.  1  |)ii!l  sti-.iiiu'il  lidiinloos.  i  l;|lik'S[)(K)ii,s  biiltci',  li-  tca- 
s|ii)(in>  s.ill.  I'cd   |)('])|)('r. 

A(l(]  .',  I'll])  wntci'  to  },  (•nil  loiiuiloi's  and  sininicr  10  minntos.  soa.-Diiino"  witli  a 
j)iccr  of  cclci-x-.  'lav  leal',  a  lilllc  mace  and  onion.  Sti-ain  and  use  the  li(|ni(l.  ^Ft'lt 
tiic  hutli')-  and  ini\  with  it  carcrnllv  llic  llour.  add  tlic  strained  loii)atn(\^  and  stir 
luitil  it  I'ca.clics  Itoilinu'  |t(iinl.  add  <adl  and  |ic|»|)im-  and  use  a^.  once. 

Mrs.  B.  W.  Wright. 

Cream  Tomato  Sauce. 

Sti'ain  siinificnll\-  slewed  oi-  caniu'd  loinatocs  to  make  },  a  pint;  add  a  slice  of 
onion,  a  hav  l^at  and  a  hladc  of  iiiai-c:  cook  ,u-entl\-  until  rt'duced  -|.  IJub  together 
1  tablespoonrul  n\'  huttei-  -mmI  1  of  Hour:  aild  to  the  tomatoes;  eook  foi-  a  moment. 
Take  ih'oni  tlie  !iie  and  aild  \  a  cuid'ul  of  \ei\  i-it-li  mill<.  ]  a  tea-|)oonfnl  of  salt  and 
1  sal tspoonful  ol'  peppo]-.     Sfi'ain  and  ser\'e. 

French  Tomato  Sauce. 

liul)  touvtlier  1  taMe^poiinful  id'  Inittei'  and  1  of  flour;  a(l(f  ^  a  pint  of  strained 
tomatoes;  stir  and  conk  foi'  :>  minute^;  add  1  teaspoonfnl  of  salt,  1  of  onion  juice 
and  tI  a  teaspoonfu!  of  iii'ound  niiiee.  Huh  tile  mixing-spoon  with  a  clove  of  garlic; 
stii-  and  cook  tin.'  sauce  a  moment  longer;  take  from  tlu'  lire,  add  5  tablespoonfuls 
ot  thick  cream.     Strain  tlii-ough  a  \rvy  tine  sieve,  and  serve  witli  boiled  or  fried 

i-iiicken.  Ol'   (dlicl<en    cutlets. 

>• 
Sauce  Bechamel. 

K'uh  togethi'r  1  talde-pooiifnl  of  butter  and  1  of  lioui-;  till  the  cup  half  full  of 
milk  and  the  remaining  half  with  eliicken  stock;  stir  until  boiling.  Take  from  the 
lii-e;  add  i  a  tea>|)ooiiful  of  salt  and  a  da-^h  <d'  |)eppei'.  Beat  the  yolk  of  2  eggs  with 
d  tables])oonfuls  (d'  cream;  stir  them  in  the  hot  saui'C  ;  reheat;  do  not  boil  or  the 
eggs  will  "curdle.""     I'sc  at  once. 

This  is  o2ie  of  the  nicest  sauces  for  chicken,  sweetbreads  or  other  white  meats. 

Apple  Sauce. 

This  sance  is  used  ^^•itll  roast  duck,  goose  or  pork. 

Cut  the  ai)}des  in  quarters,  remove  the  cores,  but  do  not  pare  the  apples;  cut 
them  into  thin  slices;  cover  with  boiling  water,  cover  the  saucepan  and  boil  rapidly 
until  the  apples  are  tender  but  light  in  color.  Press  quickly  through  a  colander;  to 
oacli  i)int  add  '?  tablespoonfuls  of  sugar  and  stand  aside  to  cool. 

The  colandei'  slu^uld  he  i-atber  coarse;  a|)ple  sauce  that  is  pressed  through  a 
sieve  becomes  discolored  and  hea\y. 

Apple  and  Cranberry. 

\\'ash  a  (piart  of  cranberries,  put  tliem  in  a  stewing  pan  wdtli  1  pound  of  tarl 
apples  coi'ed,  not  pai'ed,  and  cut  in  thin  slices;  add  a  pint  of  water;  cover  the  sauce- 
pan, boil  r.ipidly  for  10  nunutes;  press  through  a  colander;  add  1  pound  of  sugar; 
>iir  until  the  sugai-  i<  dissolved  and  l)oil   For  o  nunutes. 

Cranberry. 

Wash  and  pick  over  a  (piaid  of  rrajiheri'ies :  put  them  in  a  granite  or  porcelain 
saucepan  with  1  pinl  of  cold  water;  covei'  the  saucepan,  bring  to  l)oiling  point  and 
Itoil  rapidly  for  T)  ndnutes.  Press  through  a  colaiult'r.  Add  1  pint  of  sugar,  stir 
iiiilil   the  sugar  is  dissohcd  and  turn  the  sauce  out  to  eool. 

Sauce  Hollandaise. 

Ili'at  in  a  saucepan  1  slice  of  onion,  1  bayleaf,  a  little  chopped  celery  or  a  salt- 
s])()onful  (d'  celery  seed,  1  clove  of  garlic  mashed,  and  4  tablespoonfuls  of  tarragon 


sr'IM":RI(H\'   CO(^K    r'.DOK  41 

\  illi'i:;!!'.       W'licil    I'cdiiccil    \    <ll';lill    .lllil    cikiI.       IvUli    lii^clluT    1     I  ;ll)lcs|)<  Kill  I'll  I    of   hllltcr 

;iiu!  1  dl'  Hour :  ihld  I  ;i  |iini  nl'  lioiliiiii-  w.iici-  .-inil  <iii'  iiiiiil  hnilinu'.  'I'iikc  from  Hie 
lire:  ,1(1(1  tlic  yolks  of  "i  (';^'us  licitcii  ;  i'cikmi  :  -.mIA  ;i  l;il»li'<|>(.)oii  fiil  ol'  biitlor  out  in 
liioclvS.  J,  ;l  lc;l<]/MOiiriil  of  >;lll.  A  (l;l>ll  of  |ic|i|i('r  .-ind  llic  \  i  11cl;;1  1'.  PlT-SS  tlirouii'li  a 
line  >i('V('. 

'I'll:-;  is  one  ().r  llic  licsl  of  H-li  -iiicc-. 

A  |il;iill  Siiiicc  I  |()ll,iii(l.iisc  iii,i\  lie  iiuidc  Uy  ;iddini^-  llic  yolks  of  "2  Oii'gs  sliglitlv 
l)(';it('ii  ;ind  ''  t;il)l('s|)ii(iii  fills  of  I  ,i  n-.iizoii   \iii('u;ir  lo   MiiLilisli  drawn  butter. 

Sauce  Tartare. 

One  t(',is|io()iiriil  (if  iiinslard.  \  tca-|io()ii  fill  id' sail,  llic  \()lk  ol' 3  eggs,  L  cupful  of 
oil.  ;')  tal>lcs|io(inruls  of  tarragon  vinegar.  1  tal)lc>|ioonfiil  of  cliopjjed  caper.?,  1  table- 
spoonful  of  (•!i()ppc(!  <iiiall  pickles,  1  taMcspoon fiil  of  chopped  olives.  1  tahlespoonfnl 
of  clioppc(|  p,irs|(>y  ami  1  Icaspooiiful  of  cliojipiMl  shallots.  This  may  lie  made  just 
as  a  mayonnaise  is  iiii\(Ml.  the  chopped  {\i'\'y  liiicly)  iugrcdiciils  being  added  at  the 
last.  If  shallots  are  not  ohlainahle  use  a  little  onion-juice,  or  rub  tbe  mixing-bowl 
with  garlic. 

Mint  Sauce  with  Roast  Lamb. 

One-half  cup  of  \inegar.  I  tal)le~;[)oonfiil  of  siiiiar.  Mix  well  with  2  table- 
-|iooii<  of  chopped   spearmint. 

^liis.   C.  J.   SlIAUDlCK. 

Caper  Sauce  wjth  Boiled  Mutton. 

^Iak(^  nudled  hutlc!'  sauce,  adding  I   table.~poon  fid  of  clio])])e(l  caper.s. 

M  i;s.  ( '.  .].  Sit  \i)TnrK. 

Onion  Sauce. 

P)oil  o  or  \  white  onion.-  iinlil  tender:  mince  line:  hoil  \  pint  of  milk,  add 
butter  I  si?,i^  of  an  o^^g,  salt  and  p^cpper  (o  taste,  and  -lir  in  minced  onion  and  1 
lai)lespoon  of  flour,  wbich  has  heeii  moistened  with   millc. 

Port  Wine  Sauce  for  Venison. 

One-half  a  cup  of  Port  wine,  l-  a  cup  of  currant  jelly  melted,  1  saltspoon  of  salt, 
a  little  cayenne  pejiper.  1  teaspoon ful  of  lemon  juice.  },  a  cup  of  thick  brown  stock, 
or  I  a  cup  o;'  di-ipping<  from  the  meat,  freed  from  fat.  Heat  all  together  until 
very  hot.  ]\[i;s.  Ltxcoln. 

Curry  Sauce. 

iMiiir  tahle-pooiis  of  hiittei-.  'i  tablespoons  of  Hour.  1  cup  of  watei'.  or  stock.  1 
leaspooii  of  salt,  ^'olk  of  'i  c^^j!::^,  \  teaspoon  of  ciiiry  |)()wder:  nudt  \  the  butter,  arid 
flour  and  then  the  water  or  stock,  stir  over  the  lire  until  it  thickens  and  boils.  Add 
the  rest  of  the  butter,  the  curry  powder  and  salt,  a  dash  of  pej)per  and  a  few  drops  of 
onion  juice;  pom-  while  boilini;-  h(»t   oxer  the  volks  n\'  the  (^u-us  and  serve  at  once. 

Mi;'s'.  F.  II.  Raiskey. 

Giblet  Sauce. 

Uoil  the  giblets  until  tender:  chop  iiieiii.  but  not  \-ei-y  line;  add  a  tal)lespoonful 
(d  l)ou>inan"s  I'est  Patent  Hour  to  the  pan  in  whiidi  the  turkey  was  roasted;  let  it 
b!T)\\-n.  stirring  constantly:  add  slowly  a  cupful  of  water  in  which  the  giblets  were 
boiled;  season  with  salt  and  pi'pper  :  strain  and  add  the  chopjied  giblets;  serve  in 
,1  sauceboat. 

Meats  and  Their  Sauces. 

Here  is  a  Ji~t  of  meals  and  iheii-  reli<hes:  K'oa-i  pork  and  roast  goose,  atopic 
sauce;  roast  beef,  grated  horsei'adish  ;  roast  vi'al,  tomato  or  mushroom  sauce;  mut- 
t(ui,  roast,  curj-ant  jelly;  boil,  caper  sauce;  lamb,  miat  sauce;  boiled  chicken,  bread 


42  SUPERIOR  COOK  BOOK 

s.nicc:  I'oasi  tui'kcv,  (■(■;inl)cn-v  smmcc  :  hoilcd  (urkc.v,  oyster  sauce;  venison  or  wild 
(Turk,  hkick  ciirraiil  j<'llv:  i»roile(l  Fresli  niiifkoreJ.  stowcrl  o-noscberries ;  boiled  blue- 
(ish.  wliirc  cnMin  >.\\\rr:  k)i'(iiKMl  ^li;id.  l)oilfd  ri'-e  mul  salad  ;  oojiipote  of  pigeons, 
niiislii'noiii  sauce:  \'vc<\\  salnioii,  ■svrou  peas,  ci-eaui  sauce.  'I'o  make  a  juistake  in 
>ei-viim-  meat  ivlislies  is  io  (ilTeiid  llu    taste  of  au  epicui'e  bevoud  hope  of  pardon. 


SrPF:K'l<  >l\'  v'<  •()]<    IK  M  il\  43 


PETER  WHITE  &  (s 

Insurance  Agents 

MARQUETTE.    MICHIGAN 

Fire,  Life,  Accident,  Steam  Boiler,  Eni= 
ployers  Liability  and  Plate  Glass. 

Sttrety  Bonds  Fitrnis/icd  on  S/wrf  Notice. 


r>KLL    •  PHONIC  82.  REFERENCES. 

(VU-vT^-   •i:)r4nvr  o>  Miners'  National  Bank,  Ishpeminj 

HUAi.      ti-iwAi'.  '_.  Peninsula  Bank,  Ishpeming. 

First  National  Bank,  Negaunee. 

GEORGE  F.  RUEZ 

LISTED  AND  UNLISTED   SECURITIES. 


Bonanza  Circle  Stocks  a   Specialty, 

LhiHslcil  Stocks  Boi/o/il  ami  Sold  For  Cus/i   (hi /v. 
I.is/ed  S/ocks  Carried  on  Mari>i/is. 


Daily  Market  Letter  Mailed  Free  Upon  Application. 
Office:     Jeiiks  Block,   Second  Floor,   Ishpemitig,   Mich. 


44  SITPKRIOR  COOiv   BOOK 


TAYLOR    KIRK   CO 

CHICAGO. 


For  Fine  Hats 

1l» 


R.  G.  OUINN,  Representative  forMictiipn  and  Wisconsin. 


Brenk  Brothers, 

Importing  Tailors, 

Mikvaukee. 


Next  to  liolel  J'fister. 
I  ?rt  IVisconsiii  SI. 


ST^PI^RIOR  COOK   r.OOK  45 


Salads. 


••Tn  MiiiUr  ;i  iM-rrcrl  salad  111. Tf  >honl(lhr  ;i  >i>cii(hlirili  for  nil.  M  iiiiNri-  lui-   vinctrar,    a    wise    man    C'l- 
sail  anil  a  mad-can  i"  stir  The  inyn-dicnl^  iid  and  nii.N  Ihcin  well  loycllitT."     M'amsii  I'kov  i.itii. 


Mayonnaise  Dressing. 

rx'iit  Ihe  volks  oi  ■^  e.uiis  witli  '4  tcnspooii  of  iiir.stanl.  1  triispooii  of  siipir  and 
a  |.iii(li  of  cayenne  pepper.  Tl'eii  add  l-j  i)int  of  olive  oil  drop  hy  drop  lliinnm,':- 
as  it  tliiekens'with  the  juice  of  half  a  lemon.  Lastly,  add  '^  teasi)ooi)  of  salt.  11' 
added  at  lirst.  tlie  salt  may  eausr  the  oil  to  ciirdlo.  Mi;s.  H.  ().  Vorxi;. 

Salad  Dressing. 

"^'olks  of  I  eii-g-s.  -2  licapiiii:-  tcjispooiis  inwslard.  '1  teaspon.is  Doiisinan'^  lies^ 
raleiit  Hour.  1  even  teaspoon  sail.  '^  fnp  <d'  \im'i;ar.  '-  eiip  of  su-ar.  Mix  snpir. 
ninstard.  Hour  and  salt  to'icthcr.  I!eat  tic  yolks  in  doiihli'  boiler  aixl  add  viiie.ii'ar. 
Then  into  this  ]nit  the  sugar,  mustard,  Hour  and  salt,  previously  mixed.  Cook  all  in 
double  boiler,  stirring  constantly,  until  it  thickens.  Tl  in  with  whipped  cream,  for 
serving.     Especially  good   foi'  fruit   salad.  M  i;>.  A.  W.    IImiu.i:. 

Dressing  for  Cabbage  Salad. 

The  volks  of  -i  eggs.  1  teaspoonful  of  <alt.  '  1  teaspoon  of  cayenne,  "i  table- 
spoonsfnl  of  sugar,  1  teaspoonful  of  prepared  mustard.  I  taldes[)o(»nJ'uls  of  vinegai-. 
Heat  over  hot  water  stirring  coiisiantly  until  it  iliieken>.  When  cool  beat  in  a  cuji 
of  thick,  sour  cream.      This  is  sullicient   for  1  (p.  of  linelv  chopjK-d  cabbage. 

Mi;s.    IT.   ().    Vorxc. 

Salad  Dressing. 

'i'liree  tablespoonfiils  sugar.    I    laliles] nfiil   salt.    I-    laMopoonful    mustard.  '! 

tablespoon fuls  melti'd  butter.  1  cup  of  sweet  or  sour  en  am.  small  pinch  of  red  pepper. 
ilix  sugar,  salt,  mustard  and  butter  togetler  with  a  little  water  and  -I't  on  lh<' 
stove  luilil  it  comes  to  a  boil.  I'x'at  eggs  and  add  the  \inegar:  pour  that  in  and  let 
come  to  a  boil.      Then  add  the  cream  and  let  c(mie  to  a  boil  again.      Siiv  while  cook- 

ijl.r.  Mi;s.   .1.    !•'.    \  AX    Hl.'OCKl.lX. 

Salad  Cream  Dressing. 

Ilciil  1  clip  of  cream,  mix  1  lalilespooii  (d'  Dousiiiairs  liesl  raleiil  Hour  with 
milk:  when  cream  is  hot.  add  Ihuir  and  milk  stin-ing  for  'i  minutes:  add  '!  table- 
spoons of  powdered  sugar,  take  (d'f  tlii'  stove  aiul  partly  cool.  Then  add  the  beaten 
whites  of  -1  eggs  and  'i  tablespoons  of  melted  butter  and  1  teaspoon  of  salt,  'g  tea- 
spoon  of   [lepper,    1    l<'as|ioon   of   iiiii-lari!   and   ■".   tablesp is  of   vinegai".      Put  ovci- 

salad.  .^[I^s.   .Muoin". 


46  vSTTPKRfOR  COOK  BOOK 


DYEING  AND  CLEANING 

IN  ALL  IT'S  HRx^XCHES. 


«^ 

=— ISTEIKDHAM  BROH.— 

Salad  Dressing. 

'I'lirc'c-roiii'llis  ciiii  (if  \iii('L;;n'.  |uil  (iii  sIom'  \n  lioil  in  small  hasiii.  I'lil  1  tea- 
spoon of  iiroiind  nuistai'il.  1  teaspoon  salt.  1  talilespooii  suL;ar,  1  teaspoon  conisturcli 
and  a  shake  of  (-ni'iiiie  peppei'  into  a  eup.  lill  cup  ' -j  Full  of  eold  watei',  n)i\  well 
with  iii<i;r('(lients  and  add  to  the  hoiliiiL;-  \inei;ai';  as  soon  as  it  hoils  add  the  well- 
beatcu  yolks  of  1  oi'  o  e,ugs.  cook  ' {.  niinnte  and  ;\(\i\  a  pieee  of  hntter  as  lui'.uc  as  an 
egg.      ^^'hen   you    wish   to   use   it   thin    with    eitliei'   sweet    oi'  soui'  ereani. 

Mi;s.  K.  (*.  ('()()!. i:^'. 

Boiled  Dressing  Without  Oil. 

Those  to  whom  oil  is  unpalatahle  can  make  a  hoiled  salad  di'essing.  which  is^ 
when  done,  ahoul  the  t-oiisisteiiey  of  m'a\'onnaise.  and  is  an  exceedingly  good  drcss- 
inu'.  J  sei've  it  a  vi'eat  deal  w  ith  uncooked  cahhauc  sliced  line  and  sei'Ncd  with  scal- 
loped,    creamed    or    fricasseed     oystei's. 

Beat  the  yolks  of  three  eggs  until  they  are  light  and  thick;  add  1  teaspoonl'ul  of 
iniistard,  2  teaspooiifuls  of  salt,  a  hit  (d'  cavenne.  as  much  as  you  can  take  up  on 
the  point  of  a  pen-knife.  "J  tahlespoonfids  of  sugar.  '*  tahlespoonfuls  ol'  melted  but- 
ter, 1  cupful  of  cream,  t-j  cupful  of  hot  \inegar.  and  last  of  all  the  wdutes  of  three 
eggs  l)eaten  stilf.  ("ook  in  a  <louhle  holler  until  it  thickens  like  soft  custard,  stir- 
ring constantly  in  the  meanwhile:  set  it  aside  to  cool,  and  when  you  ai\'  ready  for 
von r  salad  di'cssing  von  will  llnd  it  xrvv  luce.  This  di'essing  mav  he  used  wliene\er 
mayonnaise  is  called   for.  ami  is  an  cxcelU'iit  suhslit\de  for  it. 

Claret  Dressing. 

Mix  Y2  '1  teaspoonful  of  salt,  a  dash  (d'  pepper  and  4  tahlespoonfuls  of  oil:  add 
gradually   1   tahlcs])o(»nful   of  claret    and    1    tahlespoonful   (d'  lemon   juice. 

Mi;,s.  S.  J.  Mitchell. 

A  Cooked  Mayonnaise. 

Beat  2  eggs  with  ',4  teaspoon  of  mustard.  1  teaspoon  of  sugar  ami  a  dash  of 
cayenne.  Then  stir  in  gradually  -1  tahlespoonfuls  of  oIInc  oil  and  the  jitiee  of  i/. 
a  lemon.  Stand  in  a  ]ian  of  hot  watei-  and  stir  constantly  o\cr  a  slow  tiro  until  the 
niixtui'e  hecomes  a  thick  custard.  Set  aside  until  chilled.  .Inst  hefore  serving  beat 
in  2  ov  -■■!  tal)les])oonfuls  of  thick  cream  whippeil.      Lastlv,  i\dd  ^2  teaspoon  of  salt. 

:\li;s.  H.  0.  YorxG. 

Dressing  for  Fruit  Salad. 

Boil  1  cup  (d'  sugar  and  t^.  cup  (d'  watei'  •'")  ndnutes,  then  poui'  on  to  the  beaten 
yolks  of  ihrci.'  eggs:  return  t<.i  the  (ii'e  and  cook  o\ei'  hot  watei'.  stirring  constantly 
until  thickened  slightly:  c(j(d,  and  add  the  juice  of  2  lemons.  Jlalf  a  cu]j  of  wine 
may  be  used  in  the  ].»lace  (jf  the  lemon  juici_\  retaining  1  taljlespoonful  of  the  lemon 
jui(-e. 


sr'i^iCRiOR  COOK  r>n()K  47 

French  Salad  Dressing. 

Six  l;ililcs|)(ioils  oil.  "J  lr;is|i()(iii.-  \iiici^;ii-.  'j  Ii';i^|iu(iii  sail.  |)iiirli  of  rc(|  |)r|)|iiM-. 
Mix  till'  >alt.  |ii'|i|ici-  and  oil  lo^■(•lh(■|•.  >lir  in  .-lowly  the  \iiicpir.  Iicaliii^'  until  il  hc- 
t-onics  wliilc  and  sliL;litlv  1  hickmcil.  Scrxc  at  once  o\ci'  the  \cL:ctal)lcs  doii'cd.  This 
is  08|)t'<'ially  nice  on   lettuce,  watercress  and  cnciunhei-s.        M  i;s.   \\.  W .  \\'i;i(.iri'. 

Cheese  Balls. 

One  cup  id'  iirateil  cheese  mixed  with  1  ei;u'  an<l  I  teaspoon  of  cream.  Koll 
into  iialls.  dip  in  e:::;-  anil  hread  ci-iindis  and  I'rv  in  \erv  hoi  deep  lard.  To  lie  sei-vcd 
hot    with    salad.  Miss    M\rri.\\n. 

Cheese  Balls. 

<'ne   cup   of    ^I'ated    cheese.     1     tea.-pooii    of    Pirated    hor.-erad  i>ll .    1    >poou    of   cream 

aiul    '.J   teaspoon  of  salt   stiri'cd    toLiether:  then   shape   like   huiier   halls.      \'ej'v   nice 
to  serx'e   with    lish.   meat   o|-  \(';^etal)le  salads.  Mi;s.    ||.   ().    ^■|l^^•l;. 

Creann  Salad  Dressing. 

I-',, 111-  e^o-yolks,  I  tahlespoonrul<  of  tai'i'a^on  \ine'iar.  two  taidespooii  rnl.-  of 
hutler.  one  le\el  leaspoonrul  of  salt,  the  same  of  mustard,  a  hit  of  ca\enne.  and  as 
niucli  whipped  cream  as  the  whole.  Heat  the  \ineL;ar  in  a  L;i'anite  saucepan  and 
pour  o\ci'  the  other  inijredients  ( exceptin,ii-  the  hutter)  well  healeii  touetlier:  stir, 
return  to  t  he  sto\e,  and  cook  until  it  thi(;kens.  st  irriui;- all  the  time;  now  i'emo\-e  I'roiii 
tlie  stove,  add  huttei'.  and  heat   until  smooth.      Add  the  ci-eam   just   hel'ore  ser\inii-. 

.Mi;s.'   K.    .1.    I'.i  Ti.Ki;.' 

Aspic  Jelly. 

I)i-('ss  a  fowl,  cut  il  up.  cracking;-  the  holies,  and  put  it  in  a  hiri^e  pot  with  a 
o-lb.  heed'  hone  (cut  just  ahoxc  the  knuckle).  I  calf  leel  and  (i  qts.  of  water.  Sim- 
nier  o  iioiirs.  then  add  "?  onions,  '1  small  carrots,  I  turnip,  a  stalk  of  celer\-.  1  lea- 
spoonrul of  dried  mixed  hei-hs,  (i  cloves.  1  doz.  peppercorns.  I  hav-leat  and  I  ile>s(.i-t- 
spoonl'ul  of  salt.  Simmer  until  there  is  onl\-  o  pints  of  stock,  then  strain  and  coo!. 
When  cold  remoxe  nil  urease,  chop  up  line  with  a  spoon,  and  mix  with  the  mass 
■i  eggs  (shells  and  all),  heating  the  whole  togcllu')-:  now  put  it  on  the  stove  and 
•stir  constantly  until  the  hoiling-point  is  Jiisl  touched,  then  draw  hack  on  the  stove 
where  it  will  harely  simmer  for  -jo  minutes,  covering  it.  and  /;o/  stirring  it.  Il  is 
now  ready  to  strain,  and  should  he  as  (dear  as  amher.  Strain  through  a  tlii(d<  jellv- 
cloth,  first  wringing  it  out  in  hot  water,  and  when  half  cold  add  a  tund)leror  Madeira. 
Call'  feet  arc  not  easily  procured  in  cilies.  and  a  >uli.Ntitute  luav  he  fonml  in  a  kniickle 
of  veal,  adding  enough  dissolved  gidatiiie  just  hefore  the  last  straining  to  insnre  the 
proper  consistency  when  cold.  Half  a  pa(d<age  wonid  prohahly  he  snllieient  for  the 
above.  To  iiu  lose  meat  or  Iruit  in  .\spic,  allow  a  portion  to  liai'den  in  a  mold,  lav 
in  the  meat,  pour  in  uidw  jelly  (kept  slightly  warm  on  the  hack  of  the  stoxc).  re- 
])eating  in  layers  if  desired. 

Aspic  Jelly. 

One  lea.--pooiirul  .\i-iuoiir".-  Ivxtract  of  lU'cf.  i ._.  package  acidulated  gelatine.  1  pt. 
hot  watei'.  1  cup  cold  water.  ' /j  cu|)  sluM-ry  wine.  '^  leaspoonruls  sugar,  ('oxer  gela- 
tine M'ith  cohl   water:  let   stand   •")   minutes.      Then  add   hot   water,  sugar,  and   wine. 

Sti'aiu   and    piil    into   mold    until   cold. 

Aspic  Jelly. 

Slice  1  small  onion.  I  carrot:  add  a  hay  leaf,  i  (doves.  V4  tea>poontul  ol'  ciderv 
seed,  a  dozen  whole  pe|ipe!-  corns:  cover  with  1  pi.  of  cold  water.  l)ring  slowlv  lo 
hoiling  point  and  l)oil  .">  minutes:  add  1  lahlcspoontul  of  ij(.'ef  extract.  U.  ho.\  of 
gelatine  (hat  lias  been  soaked  in  \.j  cujjfuj  of  cold  water  for  \.j.  an  hour.     .Stir,  strain; 


48  STTPKRIOR  COOK  BOOK 

add  a  talilcHpoiiii  Fid  of  lemon  juice.  '  ■_,  a  leas|M).>)i  ful  of  sail  and  a  dash  of  I'eil  [lepjtei-. 

'I'lIl'U   (lUl    til  cool. 

Tomato  Jelly. 

Seak  1  1m)\  of  i;('latiiie  I'di"  an  lidiir  in  '!  eiipi'ids  n\'  cold  waler.  I*ut  n\rr  the 
lire  the  li(|ii()i-  i'rdni  "'  cans  nf  tomatoes,  with  '  ;_.  an  onion,  sliced,  a  Itav-leaf,  'i  cIoncs 
and  a  s])ri.u'  oL'  parsley.  Let  them  cool<  loL;'ethei-  •'!<)  ndnutes.  put  in  the  ^lelatine. 
stir  uiiti]  dissolved,  strain  the  jell\.  add  to  it  a  conple  n\'  tahlespoon  I'uls  of  Wiu'cestei'- 
shii'e  sauce,  salt  and  jieppei'  to  taste,  and  poui-  into  the  mold,  which  is  wet  with 
CO  hi    watci-. 

Tomato  Aspic. 

()ne  |iiid  lomaloes  slraineii.  1  lai\i;'c  tahlespoon  ^claline.  soak'  for  '  ..  liou'':  add 
tomato  and  hi'liii;'  to  hoilinu'  point:  add  1  teaspoon  TaiTa^'on  \ineuai'.  I  teas[ioon 
salt.  1  toas]H)on  onion  juice,  jdiicli  of  cayenne.  Strain  and  turn  into  molds.  Serve 
on   lettuce  with   mayonnaise.  Miss   Maiilanii. 

Spice  Salad. 

Soak  1  hoxtul  of  gelatine  in  ''  cupfuls  (d'  consomme  tor  1  hour:  just  hi'iiu^-  to  a 
sininier  and  add  '  _j  of  a  cupful  of  \  iiieiiai-.  ''  tahlespoon  t'uls  of  Madeii'a  wine.  "'  tahle- 
spooiil'uls  of  lemon  juice,  and  1  teaspoonlul  of  salt.  In  a  Fancy  mould  [lack  cooked 
string  Ijeans,  asparagus,  potatoes,  peas.  cucund)ei'  and  radishes,  cut  into  sjuall  pieces: 
])Our  in  the  jelh' as  \i)u  lill.  Set  on  ice  until  lli'iu.  hip  in  wai'ui  watei'  an  instant, 
unniould  on  a  lace  paj)er  doil\-:  iiarnish  with  uiaNonnaise  and  pai'slex  nr  set  in  hi'd 
of  lettuce  leaves. 

Mushrooms  in  Aspic  Jelly. 

Simmer  till  meat  shi'eils  'i  llis.  oF  knuckle  oF  Ncal.  I  calF's  loot,  i  ^,  Ih.  oF  lean 
bacon,  a  lumch  of  sweet  hei'hs.  ;!  s\\\;\\\  carrots.  1  ^reen  oniiui:  strain,  ami  seaxiu 
with  salt  and  ])c|)pt'r:  cool,  I'cmoxc  Fat  and  sediment.  I'eturn  to  sauce])an.  heat  in  the 
whites  of  2  eggs  witli  the  shells,  hod  up.  sti'ain  through  jelly-hag,  add  1  wineglassFul 
of  sherrv,  C(jol.  ^\'hen  thickening  pour  into  liuted  mold  lined  with  cook-ed  musli- 
rooins,  ])lacing  mushrooms  throughout  jell)'.  Let  it  hecouie  lii'm  h(d'oi"e  invei'ting 
on  a  dish. 

Oyster  Mayonnaise. 

One  quart  Asjjic  jelly,    k^   jiackage  gelatine.    1   (|t.   oystci's.    '^   do/.,   olives,   y^, 
doz.  sweet  pickles 
For  the  Jelly. 

Take  1  ([1.  (d'  li(pioi'  in  which  chicken  has  keen  cooked,  in  this  hoil  1  onion, 
few  sprigs  of  parsley,  and  little  celery.  For  a  U-\v  minutes.  A(\i\  Few  drops  oF  tabasco 
sauce,  salt  and  y^    |)ackage  of  gelatine,  cool. 

Cook  1  (|t.  of  ovsters  in  iheir  own  liipior  till  they  curl  and  add  to  al)i)\e,  with 
pickles  and  oli\'es  cut  up  line.  Tour  into  a  mould  and  wlu'U  jellied  mmac  with  slices 
of  hai'd-hoileil  egL:'  aiul   mayonnaise  dressino.  )li;s.  Thomas   I*1';i,i,ow. 

Oyster  Salad. 

r)oil  I  pi.  oF  oNsters  in  their  own  liipior  until  plump.  hrain.  cool,  chop,  and 
mix  with  an  e(pud  amount  oF  lettuce  oi-  celei'x.  Tour  on  uiMyounaise  dressing  and 
ser\'e  wit  h  waFers. 

Jellied  Ham  Salad. 

Soak  '4  '*''  <>  '"*^  "''  gelatine  in  ' 'i  of  a  cupFul  of  cold  water:  add  •'>  i  oF  a  cup- 
ful <d'  Itoiling  chick'en  stock  and  strain.  AAA  1  cupful  oF  chopped  ham  which  ha- 
been  highly  seasone(l  with  cayenne  and  a  little  lemon  juice.  Let  stand  until  it  he- 
gins  to  thicken,  tlie]i  add    1  cupFul  oF  cream  whipped  to  a  stilf  Fi'oth  and  turn   into 


SriMOK'loK  L'ooK    \UH>K  4') 

;i  wcttcil   iiKiiild.     W'licii   (inn.  Iiii'ii  out  <iii  a  \>r<\  df  l)laiiclic(l   lettuce  leaxcs  ami  L;ar- 
iiisli  with  iiiayoimaisc.    \'er\   nice  with  a  lisli  dinnei-.       M  i;s.  Acxics  II.  l>Ai;i{i':i;. 

Chicken  Salad. 

I'sc  a  pint  nf  cnhl  roasted  chicken  cnl  in  .--niall  pieces,  and  [■_■  as  mncli  celerv — 
clioosiii<i'  the  crisp  white  stalks — cut  in  thin  pieces.  Moisten  with  a  French  dress- 
iW'j;.  ami  set  on  the  ice  to  chill.  liaxc  \dni'  nia\onnaise  or  boiled  dressin;^'  pre- 
pared, ami  at  ser\  in<i-tinie  nii\  a  part  v.ith  th.e  chicken  and  celei'v.  arrange  in  a  salad 
dish,  poui'  the  rest  of  the  di-issin.L;'  oNcr.  and  liarnisli  with  capers,  hits  of  oli\es  and 
cclei'v-leaxi'S. 

Lobster  Salad. 

Iia\e  a  pint  of  lohster  meat  cut  in  dice.  coN'er  with  a  k'rench  dressin;i".  and  set 
on  ice  to  cool.  When  i'cad\'  to  serve  nii\  half  the  mayonnaise  or  ci'eam  drcssin^i' 
that  you  pi'opose  to  use  with  the  lohstei'  meat,  make  cups  of  ci'isp  lettucc-lcavcs.  ]nit 
a    lai'ii'e  spoonful  of  the  lohster  in  i.-u-li.  a.nd   pour  ma\"onnaise  on   lop. 

Chicken  Salad. 

()nc  pint  of  cooked  chicken  cut  into  little  dice  or  M(Uare  hlock^.  1  pi.  ni'  celery; 
cut  white  tender  stalks  of  celeiw  into  about  •y4-iiich  Iciiull.;-.  I'oui-  over  this  a 
Fi'eiich  dressim.;-  made  of  ;!  tal)lespo(tn  fuls  of  \ii:euar.  1  of  oil.  with  peppei-.  salt  and 
a  little  mustai'd.  Let  stand  an  hour  or  two.  Wdicn  read\-  to  sei'\e  mix  with  a 
mayonnaise  di-essiniz'.  Iea\in,u  a  litth'  to  put  on  top.  M  i;<.  11.  F.  -Iaiin. 

Shrimp  and  Cucumber  Salad. 

ISreak  shrimps  in  piece-  and  mai'inatc  with  l*"rcncli  d  res>iii,L;'.  Add  an  c(nial 
(piantity  of  cubes  of  cucumber  at  sei'\inL;'  lime.  Mix  with  m;i\o!iiiaise  dres>inL;'. 
Serve  on  lettuce.  .Mi;>.  D.  U.  IJh.kkv. 

Shrimp  Salad. 

l-'onr  e,u;a's.  h.anl  boiled,  1 J.^  cups  of  celery.  I  can  >lirimp. 
Dressing. 

Two  i-aw  (••^'j:>.  well  lieaten.  1  tablespoon ful  of  butter,  1  tea^poonful  of  >alt,  'i 
teaspoonfuls  of  prepared  mustard.  VL>  teaspoonful  id'  peppci'  and  1  lar^^c  tablesi)oon- 
fnls  f)f  vine<i"ar.  lioil  in  a  double  boiler  until  the  dressin^a'  i.->  thick.  Let  cool  am! 
add  1/.  cup  of  whipped  cream.  Mi;'-.  -L   Lkox  \i,m)  .Ioiixson. 

Shrimp  Salad. 

Shred  with  a  fork  the  contents  of  I  can  L'ichelieu  shrimp.-:  add  1  cn()  choppiMl 
celery,  '2  hard-boiled  e.u'^s  ehopiied  line.  '  ^.  cup  shredded  lettuce,  a  <i'ood  s]irinklin;; 
Kichelieu  papricka,  enoii,i>li  Kiclielien  salad  dressin;:^-  diluted  with  cream  to  moisten. 
Toss  all  together  with  2  silver  forks.  Place  on  lee  V^  hour  before  serving-.  (Jarnish 
Avith  stulfVd  olives  or  clio])ped  beets.  Lii.i.tAN'  Daavsox.  Chicago. 

Salad  in  Cucumber  Boat. 

Ifemove  seed  pulp  frcun  cucumbci'  to  f(u-n)  boat  ;  cut  pulp  into  cubi\-.  add  1  am 
lobster,  celery  cut  into  small  pieces  and  an  e(|ual  amount  of  fresh  tomato  cut  into 
small  ])ieces.     Cover  with  mavi^nnaise  and  ser\e  boat  on  cel(>rv  phnnes. 

:\li;s'.  1>.  r>.   Hii,Ki-v. 

Salmon  Salad  or  Lobster. 

One  can  -almou  and  one-half  as  much  ci'ler\,  ■.'  tablespoons  lemon  juice.  1  table- 
spoon vinegai'.  1  ti-aspoon  salt,  L'o  teas])oon  peppei-.  Ureak  u]»  salmon  with  two 
silver  forks.  Add  salt  and  pepper  an<l  lemon  juice.  Set  on  ice  for  two  or  three 
hours.  When  ready  to  serve  cl)o|)  (.)r  cut  celeiw  rather  line  and  mix  with  salmon  and 
1  cup  mavoniiaise  di-cssing.  Scr\e  with  sliced  lemon.  1  >o  not  use  sugar  in 
dressing.     "  "  -Uks.  F.  A.  Bell, 


50  SUPERIOR  COOK  ROOK 

German  Potato  Salad. 

Uoil  ]"i  iiicdiuin  si/.t'd  ])()tati)('s  witlioiit  |ic('liii,i;-.  in  smIIimI  wjilcr.  Tec!  nml 
sli(^c  wliilc  \\';ii-iii,  aild  salt  and  ])('it|i('r  to  taslc,  1  lai\uc  onion  and  1  linncli  of  cclci-y 
(•lio|)|icd  (inc.  Mix  l)y  slial<in,u-  ucntlw  Moisten  \\itli  1  cuii  of  xincuai'.  Cliop 
(inc  1  slice  of  fat  l)acon.  rr\-  a  nice  lirown  and  pom-  oNcr  all.  Sei'vc  waian.  ('lio|i|ted 
]iai'sley  can  be  used  as  liavoi'in--.  M  i;s.  E.  1'.  i)ii-:(;LEi;. 

Dutch  Potato  Salad. 

One-liair  |)t.  of  haked  potatoes.  i  o  pt.  of  onions  sliced.  I'oiii'  o\ci'  this  a  tlress- 
inu'  maile  of  I  taMespooiis  of  cold  \ineuai'.  1  cup  of  cream — sweet,  1  jiincli  of 
ca\-cnne  ]»ejipei-  and  salt  to  taste.  .Miis.  .\.  \\ .  Myki;s. 

Carrot  Salad. 

( 'ook'  can-ots  ;ind  slice  tlieni  witli  little  i^-i'ccn  oinons  and  sctnc  with  \ine.L;"ar, 
pe[)pei-.  salt  and  (ul.  M  Ks.  F.   II.   liAisKKV. 

Vegetable  Salad. 

One  qt.  of  p(.)tatocs  cut  in  snudi  ])ieces.  1  cucnniliei',  '  ■_.  can  ol'  ])eas,  1  cup 
celerv  cut  in  small  pieces.  1   lariie  onion,  (i  radishes,!  Imncli  of  lettuce. 

Dressing  for  Above. 

(»ne-half  cnp   \ine,uai-,   volks  of  .'1  e^iis,  :!  teaspooiifuls  of  su.uar,    1  tcaspoonful 

salt,     I     teaspoonfid    niu>tai-d,    huttci-    size    (d'    cu'l;-.      Cook    o\ci'    steam  until    thick'. 

\\  hen  cold  add   1  taip  whipped  cream.                                                 ri;sri,.\  lioi'Ks. 

Potato  Salad. 

1'wel\(.'  ii'ood  sized  potatoes  ;ind  lioil  in  jacdscts,  when  cool  slice  and  add  'i 
cucund)ers  cut  in  small  pieces,  1  lai'^c  onion  choppeil  line.  '!  knnclies  of  n^d 
radishes  cut  line  and  1  cup  of  i;i-een  peas.  Mix  thorouulil\  with  the  following; 
French  dressinii' :  :  One  taklespoonful  of  \ineuai',  '.)  tablespoonfuls  of  oil.  1  salt- 
spoonful  of  salt  and   1  saltspoonful  of  pepper.  ^li;s.  Thomas  \\'.\i/i'i;i;s. 

Tomatoes  Stuffed  with  Nuts  and  Celery. 

Peel  the  tonuitoes,  cut  out  a  cii'culai'   piece  at    the  stem   of  each   and   scoop  oiH 

(•t'uter,  so   as   to   form   cups.      Chill    tliorou^iily,  then    llll    with    Fai,uiish    walnut    or 

pt'can  meats,  Ijroken   into   pit^'cs,  and  celery  cut  into  small    pieces  and    nii\e(l    with 
mayonnaise.      Ser\(' on  lettuce  lea^■es.  .\  .  W  .   Kk'oc.max. 

Stuffed  Tomato  Salad. 

Six  smooth  small  tomatoes,  (i  taklespoonful  of  cold  chicken  or  any  cold  meat 
you  may- have,  G  taklespoonful  of  i)eas,  '■]  olives,  cho])ped  liiu',  ■]  gherkins,  chopped 
fine,  2  tablespoonfuls  of  ea])ers,  salt  and  pep|)er.  l>emove  a  round  jdece  from  the 
stem  end  of  the  tonuitoes  and  scoop  out  the  seeds  in  center,  chill.  Just  before 
serving,  mix  together  the  solid  pai't  of  the  tomatoes  cut  line  ami  the  other  ingredi- 
ents; season  to  taste,  adding  mayonnaise  to  bold  tlic  ndxtui'c  together.  Fill  the 
tomatoes  with  this  and  ser\-e  on  lettuce  lea\-es.  .\li;s.  S.  ,1.   M  itch  hi, l,. 

Pepper  Salad. 

Parboil  the  pepj.iers  until  they  are  very  tendei-.  Wdien  cold  slice  them  in 
strips  and  dress  with  French  dressing.     .Serve  with  hot  meats. 

Apple  Salad. 

Select  good  sized  red  a|)ples.  ("ut  olf  top.  scooj)  out  ceidei'.  llll  with  cclei'y. 
apple  and  walnuts  nuxed  with  go(jd  mayonnaise.  Serve  on  lettuce  with  salted 
A\-afers  and  toasted  cheese.  MliH.  C.  T.  Krusk. 


SrPllKloR  COOK    i;ooK  51 

Pineapple  Salad. 

()ilLM-;lll  nf  |iiiH';i|i|tlc  clll    i  II  ell  I  irs  ;  til  kc    '  ^.  ;l>  II  lilll  \    W  I  i  i  tc  l:|-;I  |  ic>.  ell  I    ilitwoillld 

t^ecded ;    '/f;  us  niaiiv    pjii^lish    \\;ilinils.      Take    ' ;._   as    iiiucli   salad   ilri'ssinu  as    t'niii. 
twicr  as  imicli   \\lii|i|ird  crcaiii  as  >alad   di-cssiiii;-. 

Salad  Dressing  for  Above. 

()iu'  (Mill  \iiici;a!'.  let  l)(iil:  '-  ciiii  >imai'.  yulks  of  I  cii.iis.  !  lal.l('>|)iMiii  imislai'd. 
1    talil('s|i()oii   liiiltcr.  .Mi;s.    !•".   A.   1)1;!, i.. 

Beet  Salad. 

()lli'-liair  do/.,  cooked  ln'ct>.  cliolilicd  line.  .\ild  ilic  follow  iii;^-  ( I  rcs.-iii;/ :  1 
dessertspoon  butter  ami  1  dcsseiispoon  ol'  I  )()usiiiair>  llcst  Patent  Hour,  ereaiiieil  : 
add  lo  cup  \ine,ii"ai",  add  '  •_.  cui)  watei',  y\  teaspoon  sail.  I  tablespoon  supir.  and  a 
lilllr  pepper.  Cook  till  thick,  'i'licii  add  '^  cup  thick  sour  ci'eaiii  and  lieal  for  a 
I'cw   minutes. 

.\li;s.   O'Coxxoi;. 

Pear  Salad. 

.\n  acce|ttalile  salad  coiii->c  at  Iniichcon  nr  dinner  collsi^t^  of  larL;c  canned 
l)aiilett  pears,  drained  and  the  core  1  lioroiii;ld\  reiiio\ed.  leavinu'  a  hole  for  a 
lillin<:'  of  eelerv  ami  l-Ji^lish  walnut  meats  mixed  with  mayoniniise.  'Idie\  may  he 
st'rved  individually  on  lettuce  lea\;'>  or  arranp'ij  ai'ound  ihe  ediic  of  round,  tial 
salad  dish,  and  the  center  (ilhd  with  cream  ck.eese  which  has  been  mixeil  with 
cream  and  ])assed  throuiiii  a  i)otato  I'icer.  Mks.  ,].  II.  .Vndik  s. 

Waldorf  Salad. 

One  cu|)  apple>  cut  in  culio.  1  cnp  celei'w  '  •_.  cup  |-]n,:zli.-h  walnut-.  .Ser\c  on 
lettuce  with  salad  di'essim^.      (iarnish   with  walnut   hal\cs.      AuXES   II.    I')  \i;i'.i:i;. 

Beet  Salad. 

l-'oiii'  or  .■)  Liood  sized  iieets.  boil  until  Well  cooked,  cut  ill  small  pieces;  'i 
cup^ful  of  nuts,  walnuts  or  almonds,  chopped  or  not.  as  you  desii-e;  '*  eup.'^ru! 
Iiuel\'  chopped  celerw  Place  a  layer  of  beets  in  a  dish,  a  layer  of  nuts  and  celery, 
add  a  little  dressin<i',  ;ind  so  on  until  youi'  dish  is  tilled.  Serve  on  lettuce  in  in- 
dividual dishes  with  a  teaspoonful  of  whi])i)ed  cream  on  top  of  each. 

Mi;.  .1.   II.  ()i  ixx. 

Adirondack  Salad. 

One  lan  Freni'h  ]»eas,  salt  and  pepper.  ;i  tahle.-|toons  onions,  cut  line,  1  table- 
spoons cream  cheese,  I  tablespoons  sweet  ]iiekles,  chojipcv].  Serve  on  h^ttnce  leal' 
with   salad   dressing-. 

Grape  Fruit  Salad. 

Keuioxe  the  peelin,!;'  and  all  liitter  membrane  from  two  lar^^-e  i;ra[)erruit.  Mix 
with  2  tablespoons  of  oil.  1  tablespoon  of  vinegar  and  a  pinch  of  red  pepper.  Serve 
on  lettuce  leaves.  Mks.  C.  ^\.  Lkoxakd. 

Green  Grape  Salad. 

Open  cue  side  of  green  grapes,  take  out  seed  and  till  with  any  nut.  Place  on 
lettuce  leaf  with  chopj-ied  eeler\-  around  anil  sitm^  with  spiionful  of  any  dressing. 

Fruit  Salad. 

One  b().\  gelatine  soaked  in  1  pt.  of  cold  water  until  dis.solviMl.  ;!  cu[js  sugai". 
1  qt.  boiling  water:  Ixdl  lU  minutes.  Ilaxor  with  the  juice  of  i  lenu)ns  and  a  can 
of  pineapple  juice;  strain  and  let  cool.  Then  slice  1  can  of  pineapple,  cut  in  small 
pieces,  2  oranges  cut  in  small  sijuares  and  2  bananas.     Put  into  moulds  and  cool. 

;Mrs.  H.  Jaedeckk. 


52  SripERIOR  COOK  BOOK 

Creme  de  Menthe  Salad. 

Cut  ()i"<ni,i;'c'S,  |)iiU'ii|)|)li'  in  cuhcs.  willi  n-i'iiic  i\['  inciillic  clici'i'ics.  -mIiI  iii.-imiii- 
naiso  dvt'syinu'.      Serve  on   It'ttuec  Icincs.  Mi;.   W.    P.    lii;Li)i:N. 

Orange  Salad. 

Six  laru'c  jiiicv  m-anucs  cut  in  smnll  pieces.  ;!  eupsful  i>r  e!M»|»|ie(l  nuls.  salad 
(Iressiiiiz-.      Servt'  on  lettuce.  Mi;s.  ,1.   II.  (^)uiNX. 

Cherry  Salad. 

'ral<e  nice,  i-i|)e  clien-ics.  pit  jlieni  an<l  llll  lliein  willi  lilanclie(l  (illierts.  heap 
up  on   lelluce  and  ser\-e  with  a   uia\nnnaise  di'essinu'. 

.Mi;s.   V.  II.  ILvLsKY. 

Cherry  Salad. 

( )ne  can  laruv  while  chen'ies,  pilled,  and  slull'ed  wilh  l)lanched  alumnds.  I'ut 
on   h'Uuce  h'a\('s  and  .ser\e  with  ci-eaiu    luavnnuaise. 

Fruit  Salad. 

Have  dainty,  ])retty  glasses  and  fill  them  with  c]i()p[)ed  piiieappk',  thinly  sliced 
bananas,  Avhite  grapes  cut  in  halves  and  seeded,  the  ])ul|)  and  th.e  juice  of  the  orange, 
and  candied  cherries.  (V)\er  with  a  dressing  made  of  I  tahles])oonl'n]s  of  powdered 
sugar,  1  gill  of  shei'i'y.  1  fal)]espoonful  of  maraschino,  and  ".'  of  champagne.  Stii' 
until  the  sugar  is  dissohcd  and  then  pour  over  tlie  I'l'uil  and  let  them  stand  in  a 
cold  place  an  hour  hid'oi'e  sei'\ing.  .M  i;s.  A.   K.  Si:n(iWirK. 

Salad  to  Serve  with  Game. 

Acid  oranges,  walnuts  and  watercress.  I'eel  the  oranges  and  I'cmove  all  the 
while  skin.  Slice  them  wry  thin,  cutting  down  the  sides  instead  n\'  across  the 
fruit.  Arrange  them  in  two  rows  on  a  flat  dish  and  scatter  walnut  meats  over  them. 
On  either  side  of  the  slices  and  tlii'ough  the  t-euler  place  rows  of  watercress.  Hake 
a  dressing  of  2  tahlespoonfuls  of  lemon  juice  and  d  of  oli\e  oil.  season  with  salt 
and  cayenne  piepper,  and  pour  over  the  salad. 

Chesnut  Salad. 

Foi'  a  chestnut  salad  use  the  large  French  cheslnul>.  Shell  and  hlanch  the 
nuts  and  boil  theiu  until  tender  in  salted  water.  'I^ake  out  the  nids  and  cut  them 
in  ])ieces.  Cover  with  a  mayonnaise  dressing,  and  place  on  dainty  lettuce  leaves 
to  serve.  If  a  French  dressing  is  ]ireferred  put  it  o\er  the  nuts  while  they  arc 
warm,  but  serve  the  salad  cold. 

Stuffed  Beet  Salad. 

To  make  stuffed  beet  salad,  boil  red  Bermuda  beets  of  medium  size  until  well 
cooked,  and  remove  the  skin  while  warm.  Cut  off  the  end  of  the  beet,  and  with  a 
sharp  round-end  knife  take  out  the  centers,  making  a  thick  cup  of  each  heet.  Let 
them  stand  over  night  in  vinegar.  AMien  ready  to  serve  tal^e  crisp  celery  and  chop 
fine,  and  mix  the  cek'ry  with  a  mayonnaise  dressing.  Place  the  beet  cups  on 
lettuce  leaves  and  lill  them  witli  the  ])i-epai'ed  celery,,  heaping  them,  and  cover 
with  dressing.     S]»ri]dvle  a  little  tiiu'ly  clio])ped  ])arslcy  o\-ei'  the  dressing. 

Stuffed  Cucumber  Salad. 

Cut  the  Intter  [loint  from  the  ends  ol'  "j  n)ediuni  sized  cucundjers.  ]-)eel  them, 
and  cut  them  into  hahcs  lengthwise;  scra])e  out  the  seeds,  and  lay  the  cucumbers 
in  ice  water  for  an  lioui-  or  mtjre.  i'eel  one  tomato,  cut  it  in  half,  and  I'emove  the 
seeds;  chop  the  solid  paii  with  half  a  slice  of  oni(_)n,  1  stalk'  ol'  celerv  and  a  sj^rig 
of  parsley  until  all  are  line,  and  nnx  them  with  a  little  uiaMUuiaise  dressing.  \Vipe 
the  cucumbers  with  a  soft  cloth  and  till  wilh  the  ch(_)|)ped  nu.xlui'e,  puttijig  a  little 
more  dressing  over  the  to]i.     Serve  on  lettuce  leaves. 


Fruit  Salad. 

I'lit  ;i  Invcr  of  spoii^^c-HiimM's  jiiid  iii;ic;i  rnnii-  diihi  ;i  |)l;ilc:  ;i(l(l  lavci's  of  pared 
and  st'cdcd  ni'ai)_<j-('s.  split  Mala.ua  ,urapcs  and  ,-plil  (■l:i'ri-ic>.  llicn  liaiianas  cut  Irn^tli- 
wisc.  on  cacli  sti'ip  of  wliicli  place  lilandiiMl  almonds:  put  a  macaroon  in  centei'. 
Just  liefoi-e  sei-\ini;-  pour  o\ei-  cold  s'lnce  made  of  suLiar.  watei'.  st  rawhei'i'v  juice  and 
sherry  wine  lioiled  lo  a  tlTuk  >\rup. 

Fruit  Salad. 

split  and  >ecd  I  pt.  of  Malaga  ,i;rapc>:  add  '^  pi.  of  sliced  hanaiia.s,  1^  P*^- 
of  (>ranu"e  pul[».  and  '^  pt.  of  nut  meats.  Mix  and  poui'  (i\cr  I  wine  glass  of  sherry 
and    1   coi-(lial  ulass  of  l>i'and\\      Ser\e  with  oi'  without    whipped  cream. 

Fruit  Salad. 

Slice  oi-aniics  and  hananas  \rv\  tidii.  spi'inkle  with  '  ^.  cupful  of  su^ar.  2 
tahlespooiil'uls  of  sliei'i-y  and  1  tahlespoon  j'ul  of  maraschino,  ami  then  ])lace  in  the 
rofvip'erator  for  1  hour.  This  is  nice  to  serve- hcfore  game,  as  it  pi'ejiai'os  the 
palate  I'oi"  new  dishes. 

Fruit  Compote. 

Tln'ce  oranges  I'l-et'd  from  all  ineud)ranc  ami  .-liceij  into  small  stvijis:  "i  hanana.^ 
cut  in  slices;  1  pound  ■Malaga  gra])cs.  stoned  and  halved  (if  the  ^lalaga  arc  out  of 
season  other  variety  can  he  nseil )  ;  ])ineap])le  cut  into  ciihes:  take  a  jtonnd  of  granu- 
lated sugar  and  '-  cup  watei-  and  hoii  until  the  consistency  of  honey  and  while 
hot  pour  over  the  I'l'uit  :  wdien  cool  put  into  pineapple  shell;  keep  in  a  cool  ])lace 
mitil  I'eady  to  serve. 

Salsify  Salad. 

chop  rather  line  c<dd  salsifv-  that  has  l)een  stewed  in  a  small  (piantity  of  salted 
water.  .\(\f\  to  it  half  its  hulk  of  clio]iped  celery,  sei've  with  a  cooked  salad 
dressing. 

Egg  Salad. 

Scald  V->  cu])  (d'  vin(\::"ai"  in  lop  of  douhic  hoiler.  Mix  ''  lexcl  teaspoons  of  salt. 
"3  level  teaspoons  of  mustard.  '  j  teaspoon  ol'  papi'ika.  oi-  slightly  less  of  cayenne, 
and  2  tahlespoons  of  sugar.  Heat  I  eggs  till  light  and  smooth,  add  the  spice 
mixture,  aiul  1  cu])  of  thick  cream;  pour  it  into  the  hot  vinegar,  add  "3  tablespoons 
of  melted  hutter  ami  stir  until  thick  like  custai-d.  being  cai-eful  that  it  does  not 
cui'dle.  Strain  it  into  a  dish  f(»r  serving  and  set  away  to  cool.  15oil  (!  or  8  eggs 
hard,  and  remove  tl;e  shells.  Cut  in  liahes  ami  remove  the  yolks.  Mash  iIkmu  to 
a  ])aste  with  some  of  the  dressing,  adding  enough  to  maki'  a  thick,  creamy  mi\lui-e. 
\i\i\  also  1  tahlespoon,  of  nnxed  pickle  and  capei's.  or  minceil  olives.  oi-  gi-een  peppei'. 
.\ri-am^-e  the  halved  whites  in  heds  of  lettuce,  tdl  the  cavities  with  the  nuxlure  and 
poui'  on  enough  of  the  di'essing  to  cover  lie  white,  and  serve  \ery  cold.  If  you 
liappen  to  have  anv  hits  of  cooked  chicken  or  \eal.  they  n)ay  he  mixed  with  the 
volks  ami  dressini;'. 


sui'I'.InM )I\  C( )(»k  [;()() k 


The  Miners'  National  Bank 


ISH]M*:M1NG,   .MICHIGAN. 


CAPITAL  AND  SURPLUS,  $120,000.00. 

UNITED  STATES   DEPOSITARY. 


F.  BkaasTAI),  President.  A.  B.  MiNiOR,  Cashier. 

D.  McViCHiK,  Vice  Prest.  O.  G.  A  as,  Ass't  Cashier. 


Economy  is  the  Mother  of  Wealth. 

Savin,2[  Pennies  Seemetli  Slow,  But  Soon  to  Dollars  Tliey  Will  Grow. 


Open  a  sainngs  acco7mt  zvith  tis.     Do  it  now. 


If  You  Want  the  Most 

Delicious  Meats 

that  can  be  secured,  you 

ivill  Jind  them  at 

J.  J.  LEFFLER'S. 

Our  Hams  are  Fine.    Try  Them. 

218-220   WEST    DIVISION    STREET.    ISHPEMING. 

SI  iM.i\i<  >i\  *.'(  X  >i\  i;< »'  >i\ 


Vegetables. 


■I'lic  liiilrhci-.  llic  hakcr.  iIh'  .■.i  iiilli'sl  ick   iiialviT, 
All  .iiiiiii>('<l  "111  of  :i  roaslcd  polato." 


Suggestions. 

Alwavs  add  both  ^alt  and  a  liiilf  -^od.i  lo  i!ie  water  in  wliie-h  green.s  arc  cooked, 
as  soda  preserves  color. 

'J1ie  proi)ortion  of  <ali  in  cooking-  vegetahUs  is  a  lieapinp-  tablespoon  ot  salt 
to  evcrv  li'allon  of  water. 

I'm  all  veo-etahles  into  pleniv  of  >aUed  water,  boilin.u-  hot  and  bod  rapnlly. 
without  rover,  skimminu-  carefully  imlil  done,  if  water  is  hard,  put  in  a  small 
pi  ml)  (d'  soda. 

Celery  and  Cheese  Baked. 

Three  cu.pfuls  celerv,  cul  in  pieees.  one  cujitiil  >lalr  bread  crumbs,  three-quar- 
lers  cupful  orated  cheese,  one-half  cupful  milk,  iwn  tablespoonfuls  l)utter.  one 
tablespoon fufDonsman's  Best  Patent  flour.  Cook  celery  in  salted  water  until  tender. 
Drain  and  set  aside  half  a  cupful  of  the  liqnid.  Melt  the  hutter,  add  the  flour  and 
iiii\  smooth,  then  stir  into  the  scahh'd  milk  and  celery  liquid.  Cook  imtd  thick,  add 
a  balf  cupful  of  cheese  and  stii-  ujitil  melted,  then  mix  with  the  celery,  seasoning 
with  sail  and  pep|)er.  :\ri\  the  bread  cruml)S  with  a  tablespoon  hutter  and  put  celery 
.md  crumbs  in  bake  di-^b  in  allernative  layers  and  sprinkle  cheese  on  top.  Bake 
duicklv  until  brown  in  a  J.'wel  Ilange.     Serve  hot. 

Mi;s.  W.  TT.  .\xni:i;so\'. 

Succotash. 

Sodc  one  cupful  dried  lima  bc.in^  ^ver  nigh',.  l'>uil  until  lender  and  add  on(> 
,an  rnrn-  reason  with  sail  and  i.-.piM.r  ami  a<bl  one  tabl.spcun  butter  just  belore 
serving.  M.S.  W.  IF.  .VX..KKSOX. 

Succotash  is  delieious  made  as  abo\e  using  the  ordmarv  white  beans,  such  as 
:ire  used   \'nv  l-Mkcd  br.uis.     One-lialf  .up  of  rreaiii   improvf^  il.  M  IJS.  .\T\VF,l.r.. 

Macaroni. 

Jireak  ludf  a  pound  of  micaruni  iiuo  pieces  an  iiub  or  two  buig:  cook  in  boil- 
ino-  water  enouch  to  cover  well,  put  in  a  good  teaspoonfnl  of  salt,  let  hoil  nhout 
r^n'utv  minutes'.  Drain  well  and  tben  put  a  laver  in  the  bottom  of  a  well  huttered 
l)uddin..-  dish,  upon  this  some  grated  cheese  and  small  ])ieces  ot  butter,  a  bit  ot  salt. 
ti.en  more  maea.oni  an.l  so  on  lilling  the  dish.  Sprinkle  the  top  with  a  thick  layer 
oi  cracker  mniilx.     Tour  over  the  whole  euough  cream  or  milk  to  make  quite  wet. 


Sb  sui>h:kh>k  cook  hook 


IF  YOU  HAVE  A  SEVERE  HEADACHE  SOME  DAY 

I'/s  not  worth  iv/iitc  ,i>oi;i^i4  to  see  a  doctor ,  yet  its  a  nasty 
thing  to  put  up  ivit/i  ami  a  needless  one  too  when 

=  Tillson's  Headache  Powders  = 

WILL  STOP  IT  IN  TEN  MINUTES. 

SIX  DOSES  FOR  15  CENTS.  POST  OFFICE  BLOCK. 


Sot  in  the  oven  and  liakr  lialf  an   lidur   in  a    .lewel    Ran.^e.       it    should    he    nicely 
hrowned  on  io|).  Jeanette  Tonnesen. 

Spinach  a  la  Creme. 

Conk  half  a  peck  oi'  .sjhnaeh  in  hoiliii^-  salted  watei"  until  tender;  drain  and 
rhoj).  Cook  two  tablespoonfuls  of  butter  in  two  of  flour;  mix  with  sj^inach,  and 
add  half  a  cupful  of  cream  and  a  litth>  salt  and  pepper.     Slio-htly  cook. 

Tip  Top  Pudding. 

JJoil  a  llruu  wiiite  cabbage  fifteen  minutes,  changino-  water  then  for  more  from 
the  boiling  tea-kettle;  when  tender,  drain  and  set  aside  till  perfectly  cold;  chop 
,'ine,  add  two  l^eaten  eggs,  a  tahles])oon  of  butter,  three  of  very  rich  milk  or  cream, 
pepper  and  salt.  Stir  all  well  togethei'  aud  bake  in  a  -lewel.  Eange  in  a  buttered 
\'egetable  dish  until  hi'own  :  serve  hot.     Tlu'  dish  imieli  resembles  cauliflowers. 

Miss  Ethel  Hamby. 

Baked  Tomatoes. 

Cut  a  thin  slice  from  l)lossoiii  side  ol  twelve  solid,  smooth,  ripe  tomatoes,  with 
a  teaspoon  remove  ]>ul])  without  breaking  shell;  take  a  small,  solid  head  of  cabbage 
and  one  onion,  choj)  line,  add  hicad  ci-umbs  rubbed  tine,  and  pulp  of  tomatoes,  season 
with  jX'pper,  salt  and  sugar,  add  a  teaiii|)  good  sweet  cream,  mix  well  together,  fill 
tomatoes,  put  the  slice  back  in  its  ])lace,  lay  them  stem  end  down  in  a  buttered 
i)aking  dish  with  j\>»t  ('ni)iiijh  water  (souu'  cook  without  water),  with  a  small  lump 
of  l)utter  on  each,  to  kee|)  fi'oui  bui'uing.  and  bake  half  an  hour  in  a  Jewel  Range, 
or  until  thoroughly  done;  |)lace  a  Ml  of  butter  on  each  and  serve  in  baking  dish. 
'I  he\'  make  a   handsome  di^li   For  a  iliniiei'  table. 

Miss  ^Iatilda  Sincook. 

Escalloped  Tomatoes. 

I'ut  in  a  buttered  baking-dish  a  layei'  of  bread  or  ci'at-ker  ci'umbs  seasoned  with 
bits  of  l)utter,  then  a  layer  of  ,-liced  tomatoes  seasoned  with  ])e]jper,  salt,  and  sugai' 
if  desired,  then  a  layer  of  erunihs,  and  so  on  till  disli  is  full,  finishing  with  the 
crumbs.  Bake  fi-om  three-((uartei's  (d'  an  houi-  to  an  houi'  in  a  Jewel  Range.  Onions, 
jjrepared  l)y  soaking  over  night  in  hot  water,  di-ied  well,  sliced  in  nearly  half  inch 
slices,  and  browned  on  both  side<  in  a  frying-pan  with  hutier.  may  f)e  added,  a  lavei' 
on  each  la\'er  of  tomatoes. 

Scalloped  Tomatoes. 

One  |)l.  canned  tomatoes  or  I  laige  raw  oiu's,  1  pt.  of  stale  bread  crumbs.  4  table- 
spoons butler,  1  teaspoon  salt.  1  saltspoon  pe|)per.  I'nt  i)i'ead  crumbs  into  butter 
and  stir  so  ci-um])s  will  he  buttered.  Season  tonudoes  with  |)ep])er  and  salt.  Put 
into  baking  dish  in  layers  with  toiualoes  on  bottom  and  bread  ei-umbs  on  top.  Fresh 
lomatoes  bake  •]  hi',  and  canned  \  \w.  in  Jewel  Range. 

Winifred  Cooley. 


SL'PEKIOK  *JV)()K  BOOK  57 

Stuffed  Tomatoes. 

Take   1   (l(./..  hn-v  inn,;Mu,.>.  ml   wlT  lii.^  n,,!..   mkr  nut     xv.ls    nihl     |.ul|-..    nw\ 
,,,rinkK.  the  in-ill.'  wuh  -.iM  .iiul  |m'|.|"'i--     "■•^''  1»i-"|k«'v,1  a  .Inssiii-  ol  a  pound  o 
(Vi.l  l.'an  hoof,  a  slic-.-  ..f  cnl.l  l.oil,.!  ham.  .•!... im-mI   lin.':  mix   wuli  n   h'aeuptul   o 
smlo  l)ivn(1   enin.l)>.  'i  Ix-atrn   (---.  and    tlu-   Ion. at... '  jnu-.'.      S.M^.n    with    salt    aii<l 
iMMiiH-r      Fill  t..niato.'<  with  nii\liiiv  and  hak.'  1   li.mr  in  .l.'w.'l   lian<;v. 
'    '  '  \\iN-ii'i!r:i)  Cooi.KY. 

Fried  Tomatoes. 

Cul    rip.,  h. mat. us  m   thick   sli.-.s  wilhoul   pc-lin-.  .lip  in   Ih.nr  an.MVv   in  hot 
hutt.'i-      Mako  a  -raw  with  milk  an. I  little  uwrr  l^lonr  m  sani.'  pan. 

AfllS.    Lf.OXAI!!). 

Potato  Croquettes. 

Oiu.  pt.  niaslu'.l  p..iai.,.-.  -1  iahl.-p""i-r,ils  of  hot  milk,  volks  ..f  2  eirgs,  heaton 
1  tahjc^poonful  of  eliopp.Ml   pir.lrv.   1   t."asp....nrul  ..f  ..nmn  juieo,  1  tcaspoonlui  ot 
^alt      Gratino-  of  nutnu--.     Mix  well  L.-.-th.-r  ..v.m'  Hrc     Wlicn  cool  form  into  cro- 
nnettos   -oil  jn  o*^"-  aii.l  hvr.ul  .■rumlx.  IVv  in  Imt  fat.  .Ifam  on  hrown  i)apGr. 
'         '  ■  '  ''^~"  Mus.  C.  T.  Kruse. 

Irish  Potatoes. 

Bake  !)otat.KS  until  .h.ne.     Cut  sinall  ].i.ve  olf  each  end.     From  one  end  scoop 

out  the  in.^ide  with.out  hreakinu-  skin.     :^Iash   vhorouohly.  put  on  stove  with  i  oz. 

'hutter    1  oz.  orated  cheese,  a  little  hot  cream,  salt  and  pepper,  l)eat  imtil  very  light 

Fill   Dotato  shells,  sprinkle  each  witli  hr.'i.l  crumhs  and  grated  cheese,  put  in  hot 

<;\cn  to  orown. 

Sweet  Potatoes. 
Take-r,  uood   sized   p.)tatoes,  boil   until  almost  d.m.",  p.'el   and   cut  them  into 
slices  1  in    thick.     Put  laver  on  laver  in  a  baking  dish  with  bits  of  butter,  salt  and 
sugar.'  On  ton  laver  sprinkle  a  little  hr..wn  sugar,  a  layer  of  bread  crumbs,  lots  ol 
buTter:  bake  in  a  Jewel  IJange  until  br.)wn.  ^^i-^-  Ft.t.tot. 

Southern  Sweet  Potatoes. 
Hoil  potatoes  in  iheii'   jackets,  then  peel   wlule  hot  and  .lie.'  in  .piarter-^  in  a 
baking-dish.     Place  .lic.'d  cubes  of  butter  oyer  them  and  sprinkle  brown  sugar  to 
la-b'    and  liake  '^O  minutes  in  a  lioi  .)ven.     Serve  hot. 

Mi;s.  Thomas  H.\i;ni:v.  Washingt.'u,  D.  C. 

Candied  Sweet  Potatoes. 

P.oil  (i  .'ood-sizeil  p.uat...-  m  ja.ckei>.  Slice  m  thm  -lies  U'nglhwi.-e.  Take  a 
.  n.ck  or  pan,  cover  botDm  with  huvr  of  potatoes.  ..n  top  place  4  pieces  of  butter  the 
-ize  of  a'nutme.-.  sprinkle  plentifullv  with  sugar  an.l  pulverize.!  cinnamon.  I  hen 
■,hU\  another  laver  of  potat..es  and  pnu-.H".!  as  helore  with  hutt.M-  an.l  cinnanmn  until 
,dl  ilie  potato.-  an-  uscmI.  dust  h.doiv  putting  in  oven  a.l.l  h  a  cup  ol  milk,  being 
.■.ireful  to  pour  in  at  tlw  <!.!.■  -..  as  n..t  to  wash  <df  cinnam.m. 

Mi;s.  Til. IMA-  11ai;ni:v.  W  ashingt..n.  D.  (  . 

Stuffed  Sweet  Potatoes. 

P.ake  in  a  .l.-\\el  Uan-.'  iv.miivd  niimli.T  .d'  poial..c.-.  When  .Ion.'  cut  oif  an  end 
of  (••ich.  removinu-  tlu-  inside.  '  Th.'  p.)tat.)es  at."  pressed  through  a  masher,  after 
which  add  a  pi.-c.>  of  hult.M'  and  al)..ut  1  teasp.)onrul  of  minced  chicken,  veal  or 
l.oiled  ham  t..  .'xerv  p.. tat...  S.'ason  higblv  ami  pack  again  in  skm.  ll.'turn  t..  ..veii 
for  about  10  minut.'s.  ^^''■^-   >>"'^'i:^'- 

Sweet  Potato  Puffs. 

St. Mm  C.  lar-.'  sweet  potatoes  until  len.l.-r,  p.'el  and  mash  and  add  1  tablespoon 


58  SUPEKI(»K  TOOK   IU)()K 

powdcj'cil  sui;;ir,  "'  t;ll>li'S|Mii)iis  hiitlci'.  litllc  sail  and  a  Few  (l|-o|)s  oiiiiui  jiiiuu.  ix'Ut 
wilii  n  sih'ci'  Fork  iiiilil  \ci-\  li^'^lil,  and  slir  in  (|nickly  stii'lly  Itcalcii  wliitcs  of  2  egg's. 
I'oiw  inln  ciiii-.   plarcd   ill    |»an  ni'  Imiliii;^-  watci',  ami  l>al<i'  "'il   iiiimitcs   in  hot  ovon. 

^^I;s.  I>ilki:y. 

Creamed  Fried  Potatoes. 

I'ccI  and  ciil  inio  dice  <(inic  I'aw  |iMialoc>.  Vry  to  xcry  li,L:iit  hi'own  in  buttoT, 
addiiiL!,'  |)('|)|)cr  and  salt.  -Iiisl  lud'oic  s('r\ini;'  |ti)iii-  (»\(M'  tlicin  some  tliii-k  cream;  boil 
ii|)  and  sci'N'c. 

Sauerkraut. 

Cui  ca'^l^a.ux'  thin  and  to  ('\(M-v  pan  (use  |ian  size  ol'  dish-|»an')  of  eal)l»a,u"o  add. 
one  liandrnl  (d'  salt  and  no  inure.  I*iii  in  liari'd  and  |)it,-s  down  uood  and  put  elntli 
o\'ci-  it  :  ilirn  lii  a  hoard  on  lop  and  put  a  Ii(M\v  slono  on  ihc  hoard.  Put  in  a  warm 
|)lac('  r(»r  a  W'W  weeks  and  then  pnl  in  cellai'.  The  stone,  hoard  ami  (doth  shonh"!  lie 
washed  e\-ei'v  we(-k  and  pnt  ha'-k  on  elean. 

Afh'r  it  is  cook'ed.  and  jnsj  hel'ore  <er\lni;',  saiierki'aut  is  iin])rovo(l  greatlv  hy 
adding  a  grated  i-aw  potato.  Mrs.  Staihs:. 

Fried  Egg  Plant. 

I'.ii'e  and  slire  ill  fonrtli  or  tliird  <d'  an  inch  slices,  sprinklle  with  salt",  pile  to- 
gether, cover  with  a  plate,  and  stand  .iway  i'or  nn  lioni'.  When  I'eady  to  fry  drain 
rhe  slices.  I'inse.  and  sliake  olf  all  hut  a  <light  moist  nre,  season  with,  salt  and  pepper, 
roll  in  Hour  and  saute  in  a  spidci',  lii'owning  on  both  <ides.  A  little  onion-jnice 
sprinkh-d  on  the  slices  adds  a  vei'v  etfecti\-e  thnoi'.  Xeve]-  fry  egg-])lant  in  hatt(n% 
a.  sit  does  not  cook'  through  when  so  treated. 

Baked  Egg  Plant. 

Parboil  the  egg-plant,  rc'noving  it  from  the  tire  Ix'tore  it  is  ])erfectly  done. 
Cut  in  two  lcngthwis(\  scoo|)  out  the  ]>ul|)  and  season  it  well  with  jiepper,  salt. 
hnttei'  and  a  little  onion-juice,  adding  half  the  hulk'  (d'  hread-crumhs  soaked  in 
(a'cain  and  drained;  heap  tliis  iiii.xture  in  the  skins,  cover  with  crninhs  nuiistened  in 
melted  hut  ter,  and  hake  until  !)i'own. 

Egg  Plant  Fried  in  Butter. 

peel  ami  slice  egg  plant,  let  it  lie  in  salt  for  1  hour,  I'oll  slices  in  Hour,  season 
with  pepper  and  salt.     IIa\('  pan  vei'y  hot.  try  in  lots  ot  hntter  until  golden  hrown. 

^It;s.  (k  J.  SiiADniCK. 

Mock  Mushroom  Stew. 

Pare  the  eggplant,  cut  lii'st  into  h  inch  slices  and  then  into  dice  or  cubes. 
Siminer  in  salted  watei'  until  tender  hut  not  sol't.  It  will  he  s].)oik'd  it  mushy, 
ilrain.  In  a  separate  saiicepaii  put  a  I'oundcd  tal)les))oonful  of  nice  butter  and  a 
le\-el  tablespoontiil  of  tlonr.  Stir  until  fi'othy  but  not  brown.  Add  a  teacnpful 
of  j'icli  milk  (cream  is  better),  season  well  with  salt  and  pepper,  let  boil  up,  add  the 
eggplant  car(d'uli\-  and  when  it  simmers  thi-oughont.  dish  tor  the  table.  A  ti'ille  of 
cithei'  lemon  juice  or  onion  juice  ma\'  be  added  it  liked.  'I'his  is  a  choice  accompani- 
ment   to  be(d'steak. 

Cabbage. 

Chop  one  niediiiin-si/ei!  c,d)bagc  line,  jml  in  stew  pan  with  boiling  water,  suf- 
fudent  to  t-oN-er  wtdl.  boil  lo  minute-,  drain  oil'  all  water  and  add:  7}  half  cup  of 
\inegar,  '-,  i-up  of  sugar,  salt,  [x'ppei,  .',  tcaspoontui  mnstai'd  and  "i  teas]50onfuls  of 
-alad  oil.  When  this  is  boiling  hot  add  1  cu]»  of  ci'eain  and  1  egg  stirred  together; 
mix  thi<  Wfdl  wilii  cabbage  ami  cook  a  moment;  ser\e  hot. 

Miss  Cauuie  Xelsox. 


sriM':KM<">l\   COOK   I'.OOK  59 

To  Cream  Cabbage. 

Cut  n  liani  li.'ad  of  .mMm-v  inlo  halvs.  llu'ii  into  .,uarU-rs.  an.]  >oak  iii  t'olf' 
\-iU.r  for  ■'  hniii-  Sliak.'  uDtil  drv  :  di-.p  ralh.T  lin.".  an.l  throw  it  into  a  kettlo  ol 
l.oilino-  .alU'.l  watc.-.  P.oil  wiili  tli.'  kciilc  uncovrnMk  for  "in  iiiimitv<.  Drain  ma 
colan<k-r:  roturu  it  to  tli.  k.ttlr.  To  r:ul,  .piai-t  or  la.-r  hra-l  allow  ■>  tabhpooiifnl. 
„r  huitn-  an.l  n.M  at  oiu-r  a  roiin.liii-  teaspoon rul  of  salt  an.l  a  salt.>p.)..nlnl  o, 
IHM>|H.r  Pla.v  tiu-  kcttl."  over  a  vrv  iiiodcrat."  (iiv  while  yon  mix  1  tahl.'spnonlul  .. 
|l„',,.  \v.th  1  or  milk:  wlu'i.  ll,i<  is  p.M-f.vtlv  sni..olh  a.l.i  },  a  .Mipl-iil  ..I  milk  an.l 
strain  the  mixtinv  int..  tlu'  .■ahhaov.  T..ss  ..r  ^tii  ih.'  ral.l.a-.'  unti  it  reaches  the 
iM.ilino-  p.)inl.  S.rv."  ai  ..n.-.".  if  this  r.vip..  is  |-oll..w.'.l  earelullv  the  cabbage  will 
he  loim.l  t.)  ho  almost  .■.pia!   in  tk'.vor  an.l  a|.i..'aran.v  to  i-aiilifl.)W.'r. 

Warm  Slaw. 

Chop  on.'  hea.l  ..f  eal)hau-.'  linr.  I'ut  .•ahl)ao-e,  a  very  little  water  an.l  small 
,mH-e  of  hnir.'r  in  a  frvin-  pan.  .-ovo:-  and  l.'t  >immer  till  thorono-hly  (lone.  Beat  up 
Imo  iHvu-  v.M'v  liiiht  and,  >tir  in  >l..wlv.  hi-rlv  a.ld  },  a  enp  of  sour  eream.  Salt  an.l 
p.']i|»t'r  [o  ia>te. 

Cold  Slaw. 

One  head  .)r  cabbair<^  cut  line  1  .--.  1  l.Mruplul  of  vinegar,  butter  the  size  of  a 
hiek.M-v  nut.  1  teaspoonfiil  nl'  wU'vx  so...l.  a  littl."  Hour,  salt  to  taste.  Sprink  e  the 
Hour  salt  and  eelerv  seed  over  the  eabha-v.  warm  th.'  vin.\o-av  and  butter  m  a  skilie.. 
I'ut  the  eabbao-e  in'it,  beat  the  eo-<r  an.l  j.our  it  ov.'r  all :  mix  well  together  and  cook 
'i  minnt.-.     l^t  it  get  eohl  hcdoiv  ^-rvin-  ^His.  H.  Mattitews. 

Creamed  Asparagus. 

Wa^h  a^i.ara'His  ami  cu.t  into  iiu-h  Lengths.  Cook  in  salte.l  wat.'r  until  tend.-r. 
ihcu  .train.  For  3  cups  of  asparagus  mak.'  U  cups  of  eream  sauce.  A.1.1  asparagus 
liiid  ser\i'  on  toast. 

Parsnip  Balls. 

Six  lar>'-c  parsnips.  •>  .'g-s.  A  littl.-  l)..usmairs  Be<t  I'ai.'Ut  flour  and  salt. 
I'arboil  the  parsnips  and  let  them  get  thoroughly  cold;  peel  and  grate  them  iipon  a 
bread  "-rater  Beat  the  egu's  till  lio-ht,  mix  with  the  grated  parsnips,  adding  sttlficient 
Hour  to  l.in.l  tho  mixtuiv  toiiether:  Kh)ur  the  hands  well  and  make  the  mixture  nito 
halls.  Ilav."  th.'  hir.l  boiling  hot  in  a  d.vp  pan.  sufficient  to  n.^arly  cov.-r  the  balls. 
Ki'v  (|iiii-klv  to  a  good  hi'own  .)n  b.)th  sid.'S.     Servo  very  hot. 

Scalloped  Onions. 

P.'cl  1  <l.)/.'n  white  onion-  iA'  modcrato  .-ize  an.l  boil  in  salte.l  water  until  ten.ler, 
chan"inu-  the  wat.'r  ■>  oi-  •'.  time-  a.-cording  to  delicacy  of  flavor  desired.  Prepare 
I  .-upfuT  of  whit.'  >au.-.'  u>in-  1  ial)l.>sp,).)nful  ..f  butter.  1  heajiing  tablespoonfnl 
II, Mir.  .1  ..r  a  i.'asp..onful  ..f  salt.  1  ..f  a  teasp.)..nfiil  whit.'  p.'pper  and  1  cupful  milk. 
i)raiirtli.'  ,,ni,.ii-.  turn  tli.'in  int.)  a  bnttcre.l  baking  dish,  pour  over  them  th<>  white 
.an.-.'  an.l  .-.^v.'r  lb. 'in  with  '.  of  a  .-ui-fiil  .)f  tine  .Iri.^d  brea.l  crumbs  mix.'.l  with  1 
:,.a<po..nful  of  m.'lt.'.l  butt.'r  an.l  a  .la>h  of  -alt.  I'.ak.'  in  a  hot  ..ven  in  .lew.'l  IJangv 
till  lb.'.rn,nl.<Mr.'l,n.wn.  A.  M.   IVvMK.HU.. 

Stuffed  Spanish  Onions. 

I'ccI  th.'  onions,  s.-oop  out  from  lii.'  lop  a  portion  of  the  center,  parboil  for  5 
minuies  ami  turn  upside  down  t..  .train.  Kill  th.'in  with  a  stuffing  made  with  equal 
parts  of  chi.-k.'U  ..r  cold  meat  ami  <..ft  br.'a.l  .rumbs.  Chop  the  onu.n  from  the 
...ntcr  an.l  a.hl  it  t..  the  mixture.  S.'as.)n  with  salt  and  ])epper  and  m.)isten  with 
melt.'.l  bmt.'r.  Kill  onions  an.l  sprinkle  the  t.)p  with  bread  crumbs.  Place  in  pan 
>^  ith  m  in.'h  of  wat.-r.  .-ov.-r  an.l  b'ak.'  1  hour  in  .lowcl  Pang.'.     Let  brown  and  .serve. 

Mrs.  J.  M.  Perkins. 


60  SUPERIOR  Crx^Fv  UOOK 

Canned  Corn  Pudding. 

'!'(»  I  r;iii  coin  ;hM  I  I'.u,^-.  Iii'.'ilcii  sc|i,i  r.)  I  el  y.  1  ic;is|)(>i>ii  of  siiuar.  1  teaspoon  of 
llouf  ci'-Miiicil  with  1  r,ii)l('S|M)ini  liiiUcr,  1  pitii  iiiiik.  snli  nnd  |tr|t|)i'r.  Bake  altout 
.',   \\ouv  ill  s!(Mil\'  ()\('n   ill  .Ii'wcl    liaiiL;r.      Sci'M'  as  snoii   a.-  iloiic. 

Mi;s.  I).  15.  Btlkky. 

Corn  Pudding. 

Two  ci^'ii's.  1  teaspoon  of  ^ii:^ai'.  sail  ami  |ii'|)|i('r  lo  taste,  l)ral  to^^'ether  well.  Add 
I  i-u|)  of  milk  and  1  can  of  corn  or  i^ralcd  Fresh  corn.  I  »oi  with  hits  of  'butter  and 
itake  in  slow  oncii  -!,  or  '■;  of  an  hour  in  dowel   i.'an.uc.  Miss  ^Tattland. 

French  Spaghetti. 

lireak'  into  small  pieci's  .',  packa,u-e  spaghetti,  wash,  throw  into  hoilinii'  water 
Tiid  le-i  hoil  until  tender,  remove  l>oin  sto\e  and  drain,  pni  hack  and  add  1  ])int  of 
eitlier  eanned  or  sh'wed  ['n'>\\  tomatoes,  let  cook  ahoiit  10  mimites;  then  just  l^efore 
--rviui;-  add  1  taldespoonl'id  of  hiitter,  pineh  of  salt.  ])e|)per  to  'taste  and  lastly  1  cup 
of  .a'rated  .Vmerican  cliee,-^e,  al'tei-  which,  let  remain  on  lire  just  long-  enough  to  melt 
chivse  thorou.Ldily.  Mi;s.  W.  H.  Hopkixs. 

Beets  in  Jelly. 

Boil  small  beets  about  the  size  of  half  an  egg,  and  if  none  as  small  are  at  hand 
cut  larger  ones  into  slices  after  thev  are  cooked.  ^Vhen  they  rub  off  easily  the  beets 
;ire  done.     After  cooling  place  them  in  an  earth.en  mold. 

Make  the  jelly  from  o  level  talilespoons  of  sngar,  o  level  teaspoons  of  arrow- 
j'oot.  S  cup  of  vinegar  and  ]  vu])  of  boiling  water.  Cook  until  (dear,  which  will  take 
about  o  minutes.  I'oui'  the  mixture  round  rhe  beets  ami  cool.  When  taken  from 
the  mold  the  liects  will  show  through  a  cidmson  jelly. 

If  ])referred  arrange  the  heets  in  a  clear  glass  dish  and  cool.  The  sour  jelly 
will  be  found  appetizing  with  the  heets.  Flour  cannot  lie  used  in  place  of  the 
arrowroot,  because  it  would  give  a  cloudy  jelly:  c«uaistarcli  is  better,  but  arrowroot 
makes  almost  as  clear  a  jelly  as  gelatine.  Mrs.  J.  S.  Wood. 

Baked  Tomatoes. 

Take  nice  smooth  tomatoes.  Cut  slice  off  blossom  end  and  serapo  the  seed  out 
of  tlie  cells.  Make  filling  as  follows:  Take  a  piece  of  eal)bage  the  size  of  a  small 
.■;oiip  l)owl,  and  one  onion  choi)]ied  tine.  Cook  calibage,  onion  and  the  tomatoes 
taken  from  tlu'  cell  until  tender:  add  salt,  pepper  and  sugar  to  taste.  Koll  cracker 
line  and  add  enough  ca'eam  to  make  the  thickness  of  pasti',  and  stuff  the  tomatoes 
and  put  on  the  little  to])s.  J'ut  a  little  water  in  the  ])an  and  bake  until  tender  in 
Jewel  Range.  Refore  tilling  the  tomatoes  season  ehem  with  salt,  pepper  and  sugar 
if  desii'ed.     The  above  lilling  mak'es  enough  for  12  tomatoes. 

^li;s.  A^AN  iDEiiSTtXE.  ^Marcjuettc. 

Baked  Cucumbers. 

l'e(d  good  .-ized  ciicumlx'rs:  cut  into  halves  and  scoop  out  the  seeds.  To  each 
(■»  allow:  1  pint  finely  chopped  meat.  1  tablespoon  onion  juice,  1  teaspoon  salt,  1  tea- 
spoon pep|)er.  Fill  cucumbers  and  tie  or  fasten  with  skewer,  stand  in  baking  jar 
in  w  liich  i-  a  teaspoon  (d'  salt,  1  chopiied  onion,  'i  |)eeled  and  (diopped  tomatoes  and 
},  cup  of  water  or  stock.  l>ak('  1  hour,  basting  often,  in  ,lew(d  IJange.  Srpiash  may 
he  baked  in  same  manner. 

Boiled  CaulifloNver  with  Hollandaise  Sauce. 

Cook  a  caulillower,  until  tender,  in  boiling  water,  slightly  salted,  and  ])our  over 
it  a  :;aiu-e  made  hv  creaming  .',  a  caiptul  of  Imtter  and  adding,  one  by  the  one,  the 
yolks  of  3  Qggs  and  i  a  cupful  of  l»oiling  water.     Cook,  stirring  continually,  over 


Sr'I'KRlOK  COOK   BOOK  61 

lioiliiiii-  wn'.cr  imlil  slii^hrly  lliickciicil.     Scnsoii  with  Siill.  ix'ppcr  ami  ;i   lilll<'  Iciikid 
juice. 

Cauliflower  and  Cheese. 

Si);)k  caiilillowc'r  in  >li«iiillv  sallcil  cold  waii'i  J'or  an  hour,  di'ain  ami  cook  in 
hoililm-  watci'  uiiiil  IcikU'I-.  Di'ain  a^ain,  hrcjk  apart  and  put  into  a  haking  dish  and 
(•()\rr  wilh  a  ci'c:!!!!  sauce.  Sprinkh'  with  I'arniesan.  or  other  p)oil  i-ich  cheese  grated, 
and  hi'own  in  Ihcoxcn  in  Jewel   iiaiiLie. 

Baked  Squash. 

Use  the  liard-shelleij  s(|ua.sh  :  split,  break  into  pieces.  reino\  iiig  the  seeds,  steam 
for  .',  hour,  liien  season  with  salt  and  ])epper,  and  l)ake  in  .lewel  lianoc  until  done. 
Sii'ape  rheni  from  the  <hel!  ai'.d  dress  with  salt,  pepper.  (  remi  and  hutter.  If  tiie 
several  pieces  of  the  squash  aif  of  ue-ifonn  shape  ajnl  si/e  they  may  be  laid  on  a  nap- 
kin in  a  platter,  seasoned  with  -all,  peppei'  and  huttei'.  and  served  in  the  shell. 

Mi;s.   (ioTTSTKIX. 

A  Vegetarian  Supper  Dish. 

])i-eak  'i  ouuees  of  maeai'niii  into  sjioii  Jeiigiiis.  thr(.)W  in  boiling  waier  and  boil 
lapidly  foi-  'iO  minutes.  Kub  the  hard-boiled  yolks  ot  2  eggs  to  a  paste;  add  grad- 
ually 4  or  .")  tabiesfjoonfuls  of  c-rtMiii.  Ruh  togethei'  a  tablespoonful  of  butter  and 
one  of  tloui':  .idd  the  egg  and  },  a  cupful  of  milk  :  stir  over  hot  water  until  you  have 
a  thick,  golden  sauce;  add  i  a  teaspoon  of  salt  and  a  dash  of  pc!])per.  ('hop  the 
macaroni  fine  and  add  it  to  the  sauce.  Cut  a  slice  from  the  stem  en(is  of  good  solid 
loniatoes,  scoop  out  the  centres,  stand  the  tomatoes  in  a  haking-pan.  fill  the  centres 
with  the  macaroni,  dust  with  bread  cruml)s,  and  hake  in  Jewel  Kange  in  a  moderate 
o\('ii  foi'  .■!'•  minutes,  until  the  tomatoes  ai'e  perfectly  soft  but  not  brokt'U. 

Sei'\('  on  slices  of  t<x!si.  either  plain  or  with  ci-eam  sauce.  Cheese  may  be  adde(J 
io  the  jnaearoni,  which  will  uive  i;'reater  food   value. 


^ 


62  vSTTPRRIOR  COOK  ROOK 


THE   CELEBRATED 


Jefferson  Shoes 


Made  at  the  original  Jefferson 
factory  m  Jefferson,  Wisconsin 

ARK  ON  SALH  Jn' 

I SELLWOOD  &  CO.  AND  SKOGLUND  &  OHMAN. 

istmm:mtn(;,  micitk^ax. 


J.  H.  MORTLEY 

MERCHANT    TAILOR. 


Imported  and  Domestic  Woolens 

latp::st  st\  les. 


Confectioner,  Cigars, 
Ice  Cream  a  Specialty. 


MORTLEY'S  NEW  BLOCK.   OP.   NELSON   HOUSE. 


st"tm:riok  cook  rook  63 


Bread. 


•'She  iiccdclli  l(■a■^l.  wlin  Uiicailrl  li  \n->\. 

'I'licsc  l-uhs  whirli  we  shall  Irll : 
Who  kiicadclh  ill  siiall  iicfd  Ihcin  iiiDrc 

'I'haii  she  who  Uiicadclh  well." 

•lie  very  slatVof  lire: 
The  coiid'orl  of  llic  hii^l.aiid.  ihc  iiridc  ot  I  he  wile. 


Hop  Yeast. 

'I'akc  a  liaiHlfiil  nf  hops.  "J  (iiiails  of  hoiliii--  walcr  ami  l)<)il  'v^n  iiiimilrs.  Slraiii 
l)()iliii--  hdl  iiUo  one  Tcarii|)  of  Doiisiiiairs  \]r<\  I'alciil  llniii-.  a.M  1ai)lr>]M,(.ii  nf 
browirsiio-ar  and  1  tcasitooii  sail.  When  cold,  add  I  lcacii|i  (d'  yrasl  \v\'\  fi-oiii  las; 
l)akiii^-  Of  ('1st'  1  Ma<iic  vrast  cake  soaked.  l\(c|)  in  a  stoii.'  crock.  Will  kce])  sc'vcrul 
^^.,.^.]^-J^  "  .Mi;s.  Thomas  Wai.tkus. 

Home-Made  Yeast. 

To  make  vcast.  .i^ratc  foiir  -ood-si/.cd  potatoes  into  a  iiiiaii  of  l)oiliii,u  walci-. 
cook  ill  a  doul.le  toiler  Tor  Id  niiniito.  take  rroni  the  lire  and  when  liikcwarni  (al)ou! 
100"  Fahrenheit)  add  a  tahlispooii  fill  cd'  -alt.  "J  lahlespoon  I'nis  of  su-ar  and  half  a 
compmssed  vea>t  cake,  di>.M)lved.  Let  lhi>  >taiid  lor  lonr  or  live  hour>.  stirrin-  it 
down  each  lime  it  c(nnc>  to  the  top  (d'  the  crock.  When  it  >ctllc.-.  covci'  and  >land 
ill  a  cool  place.  Free/.in.u-  <loes  not  destroy  the  yeast,  thou.izh  it  is  hetti'P  not  to  I'retv.e. 
Save  a  cnpl'nl  of  this  as  a  starter  for  the  next  hrewin.ii.  'idle  ilirections  i;iven  for 
lism<^-  comjiressed   veast  in  hivad  makin--  do  not  apply  to  hmne-made  yeast. 

Yeast. 

Take  :  lar^v  or  '••  Mnaller  p(daloe>.  1  >mall  handfnl  of  hops,  lioiled  ID  ininnlc.-^ 
in  ■!  ipiarts  of  water.  '-  teacup  of  >u,i;ar.  1  tahle.-po(.n  of  sail.  Crate  the  potatoes 
while  the  hops  are  hoilin.i:.  stir  into  lln'  water,  in  which  the  hops  tied  nji  m  a  l>a,i4 
liave  i>een  ixnled.  Let  it  cook  until  thick.  When  c.dd  add  > -j  pint  of  vcast  or  a 
wliolc  compressed   yast   cake.  M-    ''••    l''^*""'- 

Railroad  Yeast. 

Vwr  tahlcspouiis  of  coarse  IJour.  'j  t(;a.-|ioon  each  n\'  salt  and  -^orja  ;  pour  on 
l.oilini:  watei-  and  stir  alvnit  as  thick  as  lioiir  ,i;ravy.     Set  awa\   to  iM>e. 

Potato  Yeast. 

Take  I  _iio<)(l-.-i/.ed  poialoe>  ami  hoil  soft.  Ma>h  in  the  water  th.-y  are  hoiled  m. 
Put  ihrouii-li  sieve  and  pour  hoiliii-:-  Imt  "H  I"  1  '"I'  "'  l>'>usmairs  IJest  I'ateiil  tlour. 
When  lukt'  warm  add  1  vcast  cake.  soake<l  in  half  a  cuj.  of  warm  water,  a  teaspoon 
(d'  salt  and  ';?  tahlespooiis  ol'  sugar.  Mus.  Tiio.UAs  WaLTKHs. 


64  SUPKRIOR  COOK  BOOK 


FOR  EASE  AND  COMFORT  FOOTWEAR 


13he  R,alston   Health  Shoes. 

A   Fvill  Line  of   Other    Men's    ecnd    Boys    SKoes    e^t 

M.  ^V.  KAHN'S 

Corner  Main  and  Pearl  Sis.  ISHPKMIN(;,   MICH. 

Two  Large  or  Three  Small  Loaves  of  Bread. 

'I'akc  one  ln'iipiii,!;'  tnlilcspoon  of  I  )()us]ii;iirs  Hcst  I'atciil  H<iiii';  in  \\\\>  |i(iiii-  1 
(•ii|)  of  hot  ]j()lat()  water.  Tlicu  add  'o  cup  of  pdhilocs,  iiiaslicd  line.  l)iss()l\c  '  ■_, 
eakc  of  Yeast  Foam  in  wai'iii  water,  and  wlien  the  al)()\c  mixture  is  luke  warm,  stir 
in  the  dissoh'ed  veast  cake.  Do  this  at  noon,  'idie  next  mornin,^  take  'l  tablespoon- 
fuLs  of  gramdated  sugar,  1  teaspoonl'ul  (d'  salt,  1  tahh'spoon  ol'  hii-d  and  hutter, 
mixe(L  Dissolve  these  In-  adding  1  eup  (d'  hot  watei';  wlien  lukewai'm  stir  into  the 
yeast.  Ifave  tlie  fioui'  wai'm  and  athi  it  to  tlie  yeast  until  hatter  will  dro])  from  a 
spo(;n.  Let  tliis  stand  an  limir,  or  until  light,  tlieu  mix  into  hai'd  loaf;  tlien  let  it 
stand  an(.»ther  iiour  oi'  until  it  is  twice  its  hulJ<,  llieu  knead  ^\■ithout  a.dding  uioi'e 
tloui'.  Let  loaves  rise  another  houi'.  then  haJ<e  an  hour  in  modei'ate  oncu  in  a  Jewel 
Kange.  .Mi;s.  A.  W.  IIaidlk. 

T\ventieth  Century  Bread. 

To  make  I  hox  loa\(s  df  hread.  scald  1  pint  of  milk:  add  1  ])int  of  watei',  and 
wlien  the  mixture  is  lukewarm  add  1  small  c(mipressed  yeast-  cake  dissohed  in  half 
a  (tu[)ful  of  warm  A\'ater.  a  le\e]  teaspoonful  id'  salt,  and  suthcient  whole,  wheat  Hour 
to  inake  a  hattei' :  heat  conl  inuousl\-  lor  ■')  minutes  ;  cdNcr  and  stand  in  a  warm  place. 
75°  Fahrenheit,  for  two  hours  and  a  half.  Then  add  Hour  slowly,  stii'ring  all  the 
M'hilo,  until  the  dough  is  suHiciently  hai'd  to  turn  on  a  haking-hoai'd.  Knead  until  it 
loses  its' stickiness :  di\ide  it  in  li)a\e,-~:  put  each  Inaf  in  a  gi'eased  s(|ua,re  pan;  coNcr 
and.  stand  in  the  same  warm  place  for  1  hour,  or  until  it  has  doubled  its  bulk.  Brush 
the  top  with  water,  and  hake  in  a  modei'ately  (piick  o\-en  in  a  .lewel  Bange  for  throe- 
quarters  of  an  hour.  ]\Ii;s.  TJorei;. 

White  Bread. 

Warm  1  ]jint  of  milk.  "'  id'  wali'i'.  1  tablespoon  of  hutlei'  and  1  of  lard.  Dis- 
solve a  two-cent  cake  of  eompi'essed  yeast  in  half  a  cup  (d'  warm  water.  Have  ready 
a  pan  of  Dousnuiu's  Best  Latent  Hour,  into  which  ]tut  1  tablespoon  (d'  salt  and  ;?  of 
sugar.  8tir  this  together,  making  a  thick  hatter.  Cover  ovei'  and  put  in  a  warm 
place  to  rise  for  two  hours.  Knead  iido  a  stilf  dough  and  let  rise  again.  Then  form 
into  loaves.  A\dien  light,  hake  for  an  houi-.  Wdien  taken  out  of  tlie  oven  brush  over 
with  hot  water.     'IMiis  will  make  four  loa\(.'s.  ]\1hs.  Taleex. 

Cream  Bread. 

One  cu])  bo|,>  yeast,  'I  (piarh-  \\at(M".  make  a  sponge  and  1el  stand  o\er  night.  In 
morning  add  the  following:  -I  (|uarts  warm  milk,  butter  the  size  of  an  egg.  4  ounce.- 
salt,  y.j_  cu|)  sugar,  ^lix  into  a  <lough  and  let  stand  until  light.  W\\  down  and 
\\\w\\  !-aise(!.  pan.      L.ake  in  a  .lewel  Lange.  ^lus.  V.  W'.vlxj;!;,  Xegaunee. 

Compressed  Yeast  Bread. 

Sift  1  c[Liart  of  Di.msman's  Lest  Patent  wdute  Hour  into  a  cake  howl,  cook  .") 
small  potatoes,  mash  and  put  in.  stir  in  water  enough  to  make  a  thick  hatter:  put  in 


si:picki()K  cook  ijook  65 

two-cent  cake  cf  coini)ressed  veast.dissolved  in  a  little  water.  I'.-'at  verv  li-ht  with 
fork-  when  li<rlit  add  1  teaspoon  salt.  1  tablespoon  sugar,  pure  ol  bird  si/.c  ol  an  egg, 
n,ix  mtu  lun.p.  using  as  little  Honr  as  possible:  let  it  gri  light.  Make  into  loaves, 
U-t  rise  a-ain  :  bake  -V^  hour  in  a  Jewel  Ifange.  This  makes  :!  loaves.  ^  ou  ran  make 
vcrv  nie('-  rolls  bv  takin-  some  .J'  the  .lou-h.  rolling  out  and  cut  with  cookie  cutter: 
rub  the  t<.p  with'  hutter'and  doubl,.  nv.  r.  let  it  rise.  This  bread  started  in  the  morn- 
ing can  be  baked  at  n..on.  M'^^  M^'"'^-  '>"-'-^''''- 

Rye  and  Indian  Bread. 
One  quart  of  rve  meal  or  rve  Hour.  ■>.  <iuarts  ..f  ludian  uieal,  >calded  (  hv  placing 
in  a  pan  and  pouring  Just  enough  haUiuu  water  over  it,  stirring  eoustanllv  with  a 
spoon,  to  nierelv  wet  it.' hut  iml  enough  to  mak,-  it  into  a  batt<'r).  i/,  teacup  molasses. 
'Measpoons  salt,  1  of  soda.  1  teacup  veast  :  make  as  stilT  as  can  be  stirred  with  a 
spoon,  mixing  with  warm  water,  and  let  rise  all  night:  th.en  put  in  a  large  pan 
sinooth  the  toi,  with  th,.  hand  dipped  in  col.l  water,  let  it  stand  a  short  time,  and 
bake  5  or  (i  h.airs  in  a  Jewel  Kange.  1^  put  in  the  oven  late  in  th.e  dav.  let  i  remain 
all  night.  (Jraham  niav  he  ussed  instead  of  rve.  an<l  baked  as  ab..ve.  n  the  ..Iden 
time  it  was  placed  in  kettle,  allowed  to  rise,  then  placed  on  th<'  hearth  belore  the  hre. 
with  coals  on  top  of  lid.  and  Itaked. 

Salt  Rising  Bread. 
\  howl  hair  Full  .il-  lukewarm  water,  thicken  with  D-uisuiaiTs  T.est  I'ateiit  Ihmr 
and  a  tcaspoonful  or  railroad  yeast;  ].ut  in  a  warm  place  to  rise;  Nvlien  light  take  _, 
pint  of  boiling  water  and  cool  with  1  idnt  .d"  sweet  milk,  a  pmeh  of  salt  and  poui  m 
yeast  and  make  a  tliiek  batter:  put  in  a  warm  place.  A\  hen  light  nux  into  loaves. 
This  nuikes  M  loaves.     Bake  in  a  dewel   h'angv.  Mus.  A.  11.  l>AK»hU. 

Salt  Rising  Bread. 
First  take  a  cup  of  warm  milk,  a  pinch  <.f  salt,  a  small  bit  of  soda  and  mix  in 
hidian  meal  enough  to  make  a  thin  batter.  Let  it  stand  over  night  wlnnv  it  ,s  warm 
until  it  gets  light?  Then  have  the  Donsman's  Best  Patent  Hour  a  I't  1<  .wnnu  ad 
stir  int.;  it  a  small  cup  of  almost  scalding  water:  when  it  cools  a  htt le  add  the 
'•eniptvinos-  and  what  warm  water  or  water  and  milk  yon  need  to  make  the  desired 
onantitv.'stir  it  into  the  flour  and  let  it  stand  half  an  hour  to  rise:  then  nux  and 
put  in  a  good  teaspoon  of  salt.  Let  rise  again,  which  will  take  an  hour,  then  hake  in 
a  Jewel  Eange. 

Oatmeal  Bread. 
One  cup  molasses.  •>  cujjs  rolled  oats,  4  cups  boiling  water,  S  cups  sifted  Dous- 
nuui-s  Best  Patent  flour,  1  tabhspo.ni  salt,  i  tablespoons  butter,  1  cake  compressed 
veast.  Put  the  boiling  water  over  tl;e  oatmeal  and  M  stand  nn  il  nkewarm,  then 
add  molasses,  butter  and  salt,  then  the  yeast,  adding  flour  las  .  Beat  it  good  uith  a 
spoon.  Let  rise  over  night,  heat  again  in  the  morning  and  put  in  P;^"/^-  ^^^ 
rise  almost  to  top  of  pans  and  bake  2  hours  m  a  Jewel  Bange.  l^onot  cut  same 
V  •,  •  1  '  AIhs   C.  L.  Si'ORLin'.  ><egaunee. 

day  as  it  js  made.  •'^''  .  ^.  i-^-  c> 

Oatmeal  Bread. 

One-half  pint  oatmeal.  1^  pints  Dousmans  Best  Patent  flour,  lA  teaspoon  salL 
2  teaspoons  Koval  Baking  Powder,  ^^  pint  in.  k.  Boil  oatmeal  m  1^2  P^t  of 
slightly  salted  water  for  1  hour.  Add  milk  and  let  coo  :  then  idace  in  boul.  Sle^e 
Jo^-ther  flour,  salt  and  baking  ix.wder  and  add.  Mix  thoroughly  until  smooth  and 
bake  45  minutes  in  a  Jewel  Bange. 

Oatmeal  Brown  Bread. 

Mix  a  pint  of  rolled  oats,  a  pint  ot  rolled  wheat,  halt  a  pint  of  f  ^>^^'''^|^;|' >^: 
low  cornmeal,  half  a  pint  of  whole  wheat  flour  and  one  teaspoonful  of  salt.    Dissohe 


^6  vSUPERTOR  COOK  BOOK 

a  teaspoon  fill  of  Ijicarlioiiatc  of  soda  in  "3  tahk'spooji  fills  of  wai'iu  Avaicr;  add  it  to 
lialf  a  pint  of  Xew  Orleans  molasses;  stir  and  add  this  to  a  pint  of  thick,  sonr  milk; 
mix  witli  drv  ingredients.  Ponr  in  a  greased  l3rown-l)read  mould,  and  l)oil  or  steam 
continuously  for  4  hours. 

Brown  Bread. 

Two  cups  sweet  milk.  1  cup  sour  milk.  1  heaping  cii|.)  eornmeal,  1  ]iea])ing  cuj; 
rye  flour.  1  heaping  cup  graliain  ilour,  1  heaping  teaspoon  of  soda,  i/.  cup  of  mo- 
lasses, 1  cup  of  raisins,  or  raisins  and  currants,  floured,- 1  heaping  teaspoon  of  salt. 
Steam  3  hours  in  covered  tins.     Stand  in  oven  in  JcAvel  Kange  10  ininutes  to  dry  out. 

^[rs.  Minnie  B.  Tillson. 

Brown  Bread. 

One-half  cup  molasses,  Y2  ^'^M'  ^"^i^"  itiilk,  1  cup  t-onimcnl,  ^  cup  graham  ilour. 
•■54  cup  wheat  flour,  1  cup  raisins,  ^li.v  well,  then  add  1  cu])  of  sweet  milk  in  which 
a  teaspoon  of  soda  lias  keen  dissolved.    Steam  ;?  hours.         ]\Ii!S.  D.  D.  IiAxdall. 

Brow^n  Bread. 

One  pint  of  yellow  eornmeal,  1  pint  of  graham  flour,  3  cups  of  sour  milk,  2  tea- 
spoons of  soda,  1  cup  of  molasses.     Steam  3  hours.  Mrs.  D.  Caimpbell. 

Brow^n  Bread. 

One  egg,  1/2  cup  lirown  sugar,  Y2  cup  molasses,  2  cups  sweet  milk  and  3  tea- 
spoons leaking  powder  (or  2  cu])s  sour  milk  and  two  teaspoons  soda),  'Sy^  cujjs  of 
graham  flour,  1  scant  teaspoon  salt.     Bake  from  Yj  to  1  hour  in  a  Jewel  Range. 

Brow^n  Bread  with  Raisins. 

Sift  1  cupful  each  of  eornmeal,  rye  meal  and  entire  wlicat  flour:  add  1  iea- 
spoonful  of  salt,  21/^  of  soda,  2  of  melted  butter,  1%  cupfuls  of  water,  ^/i  of  a  cupful 
of  molasses,  a  few  raisins.  Beat,  turn  into  a  mould  and  steani  4  hours.  Decorate 
with  bunches  of  raisins. 

Steamed  Brown  Bread. 

One  cup  wheat  flour,  2  cups  graham  flour,  1  cu])  New  Orleans  molasses,  1  cup 
sour  milk,  1  teaspoonful  soda.     Steam  2  hours.     Bake  10  minutes  in  Jewel  Range. 

Mrs.  Shaddick. 

Steamed  Bro\vn  Bread. 

One  cup  sour  milk,  2  cups  graham  flour,  I/2  cup  molasses,  V2  cup  raisins,  1  tea- 
spoonful  soda,  1/2  teaspoonful  salt.     Steam  IVo  hours.         Mrs.  M.  E.  Lamb. 

Steamed  Brown  Bread. 

Two  cups  graham  flour,  1  cup  sour  milk,  1  teaspoon  soda,  %  cup  molasses,  1 
cup  raisins  and  y^  cup  chopped  nuts.     Steam  VA  hours.  Mrs.  D.  D.  Randall. 

Brow^n  Bread  Baked. 

Two  and  one-half  cups  Graham  flour,  %  cup  eornmeal.  %  cup  molasses,  2I/2 
cups  sour  milk,  1  teaspoon  soda,  1  egg.    Bake  in  a  Jewel  Range. 

Mrs.  D.  D.  Randall. 

Entire  Wheat  Bread. 

One  cpiart  entire  wheat  flour,  1  teaspoon  of  salt,  1  teaspoon  of  sugar,  2  teaspoons 
of  Royal  Baking  PoAvder.  Mix  all  together;  add  sufficient  liquid — Avater,  milk  or 
equal  portions  of  each.  Turn  at  once  into  a  greased  tin  and  bake  1  hour  h^  a  JcAvel 
Range. 

Corn  Bread. 

One  tablespoon  sugar^  1  cup  sweet  milk,  1  cup  eornmeal,  1  cup  Dousman's  Best 


SrPl':KIOR  COOK   liOOK  67 

Patent  Hour,  'i  teaspoons  hakino-  ])<)\v(ler,  Yj  toasj.oon  salt,  2  e-i«is  well  beaten,  •.'  large 
tal)lesi)()()ns  of  hutter,  ineltcd.     l^ake  about  :35  minutes  in  a  .lewel  Kaiige. 

'  :\rKs.  A.  15.  :\riN'i:i:. 

Boston  Corn  Bread. 

One  euj.  ^weet  niills.  "i  eu|)>  sour  milk,  %  eu])  molasses,  1  euj)  Duusmairs  Best 
Patent  Hour.  I  cups  eornmeal,  "2  teasi)oons  s.xla.  Steam  :!  hours  and  l)ro\vii  a  fcw 
minutt  s  in  the  oven. 

Steamed  Corn  Bread. 
On,,  eup  eornmeal.  %  eup  Dousman's  Best  Patent  iinur.   1  eup  sour  milk    Mi 
.•up   New  Orkans  molasses.  1   small  tcaspoonful  of  soda,  a   litlle  salt.      Mix   Hht- 
oughly  ami  stean,  ;5  hours.  ^1'=^-  SiiAi.i.uK. 

Graham  Bread. 
One-half  teaspoon  soda  dissolved  in  U  eup  molasses.     A.ld  'i  tablespoons  butter. 
■>  tai)lesi)oons  sngar.     Beat  this  thoroughly  and  lightly  into  a  bowl  ol   bread  dough. 
\dd  enough  graham  flour  to  make  a  soft  batter.     Pour  into  a  greased  bread  tin",  let 
rise  and  bake  in  a  Jewel  Range.  ^I>«-  i'-  ''•  ^'-^i'^'''- 

Graham  Bread. 
Seald  a  pint  of  milk:  add  half  a  pint  of  water:  when  lukewarm  add  1  yeast  eake 
,li...,lved  in  half  a  cupful  of  water:  add  a  tablespoonful  of  molasses,  a  level  teaspoon- 
ful'of  salt,  and  sufficient  oraham  flour  to  make  a  batter  that  will  diY)p  from  a  siKxm : 
beat  for  5  minutes:  cover  and  stand  in  a  warm  place,  75°  Fahrenheit,  tor  :>  hours 
Add  1  pint  of  o-raham  flour,  beat  again:  pour  in  'A  greased  s(iuarc  pans:  cover  and 
stand  aside  for  1  hour.    Bake  in  a  moderate  oven  in  a  Jewel  Bange  for  %  ot  an  iiour. 

Graham  Bread. 
Two  cni)s  oraham  flour.  1  cu].  Dousnuurs  Best  Patent  white  flour.  1  cup  sour 
milk    1/.  cup  xCw  Orleans  molasses,  2  eggs  well  beaten,  V/.  teaspoons  soda,  I  table- 
spoon butter,  melted.     Steam  lU.  hours.  ^hi^-  A.  B.  Minkr. 

Baked  Graham  Bread. 
One  egg,  V>  cu])  su-ar,  V2  (^"1>  molasses,  2  cups  smir  milk.  "M.^ispoons  soda,  i/j 
teaspoon  salt,  sifted  Graham  flour  to  make  stiff.    Bake  m  a^,lewc.|^Kang.'.^^^^^^^ 

Egg  Bread. 

Add  1  level  teaspoonful  of  bicarbonate  of  soda  to  1  pint  of  thick    sour  niilk  or 
bttttermilk,  add  1/,  teaspoonful  of  salt  and  2  eggs  well  beaten  :  stir  m  hastily  1  cup- 
ful and  a  half  of" Southern  eornmeal:  turn  at  once  m  a  shallow  greased  pan  and 
bake  from  30  to  40  minutes  in  a  (luick  oven  in  a  Jewel  Bange.     Serve  hot. 
Fine  Baking  Powder  Biscuits. 

Three  cups  of  Dnusmaivs  Best  Palrnt  Ih.ur,  1  cup  of  lard,  f  tc^ispoons  of  bak- 
ing powder,  1  teaspoon  of  salt,  IV,  eups  of  inilk.     Bake  '\^^^/'l'\f^^ll^^^^ 

Baking  Powder  Biscuits. 

One  uuart  Dousman's  Best  Patent  flour,  ^ ,  cup  butter,  3  heaping  teaspoons 
baknlf  ;oi-der  and  M.  teaspoon  of  salt  sifted  w,th  the  iKmr:  -'^'l^^ao  "iriian ' 
throuo-h  the  flour,  then  wet  up  with  enough  cold  water  to  form  a  soft  dough ,  lian- 
d  nglUtlv,  roll  out  only  jJst  enough  to  cut  into  sutpe.  ''^-'^^^-^^^^^'^ 
if  you  use  milk  in  place  of  water.     Bake  ,u  a  Jewel  Bange.         Mhs.  Al^^KLL. 

Beaten  Biscuit. 

Two  cups  Dousman's  Best  Patent  flour,  V,  teaspoon  salt,  %  cup  of  lard.     Mix 


68  STTPERTOR  COOK  BOOK 

tliDroiiglily  ;  add  (.'iKui^i;-!!  cohl  water  to  make  a  very  still'  dou<;ii  ;  put  hack  and  fordi 
tlirough  steel  rollers  for  V()  minutes;  roll  out  to  y^  iueli  thickness;  cut  out;  stick 
with  fork;  put  in  hot  o\-en  and  hake  '^0  to  30  minutes  in  a  Jewel  Range.     Serve  hot. 

Mijs.  M.  M.  Allen. 

South  Carolina  Biscuits. 

One  quart  sweet  cream,  ly^  tups  hutter  or  fresh  lard,  2  tablespoons  Avhite  sugar. 
1  teaspoon  salt,  add  Dousnian's  Best  Patent  flour  sufficient  to  make  a  stiff  dough ; 
knead  well  and  mold  into. neat,  small  hiscuit  as  our  grandmothers  used  to  do.  Bake 
well  in  a  Jewel  Hange  and  you  ha\e  good,  sweit  biscuit  that  will  keep  for  weeks  in 
u  dry  ])lace. 

Rolls. 

One  quart  sponge,  1  })int  sweet  milk,  -^4  fp  "''  lai'd,  pit'ce  oC  butter  size  of  an 
egg;  mdt  lard  and  butter  and  put  in  the  milk;  "i  scant  teasjXJonl'uls  salt,  1  tahle- 
spoonful  of  sugar.  Knead  as  you  woiild  bread,  but  not  (piite  as  stiff.  Let  rise, 
knead  again  and  let  rise.  Mould  and  when  light  bake  in  a  moderate  oven  in  a 
Jewel  Range.     When  liaked,  brush  over  with  melted  butter.  ^Iks.  Flsiiee. 

French  Rolls. 

One  ])int  milk,  1  cup  home-made  yeast,  Dousman's  Best  Patent  flour  enough 
1o  make  stiff'  batter;  let  rise  over  night;  in  the  morning  add  1  egg,  1  teaspoon  but- 
ter and  Hour  enough  to  make  it  stiff  to  roll.  ]\lix  it  well  and  let  it  rise,  then  knead 
it  again  (to  make  it  hue  and  white),  roll  it  out,  butter  it,  cut  with  round  tin  and 
fold  over,  put  them  in  a  buttered  ])an  and  cover  close.  Set  them  in  a  warm  place 
until  they  are  very  light;  hake  (juickly  in  a  Jewel  Range  and  you  will  have  delicious 
rolls.  Mrs.  Soddy. 

Perfect  Rolls. 

l^:)ur  1  quart  boiling  milk  over  f  |)int  siftt'd  Dousman's  Best  Patent  flour,  2 
tahlespoons  sugar,  2  tablespjoons  butter,  f  ta1)lesi)()on  lard  and  a  little  salt.  When 
lukewarm  add  Y2  f^^^P  y^ast;  mix,  adding  flour  eiiough  f(n"  rolls;  let  rise.  When 
light,  make  into  rolls,  place  in  pans,  let  them  rise.  Bake  ten  or  fffteen  minutes  in 
a  Jewel  Range.  Mrs.  Eddy. 

Nine  O'Clock  Rolls. 

i\.t  9,  allow  to  come  to  a  boil  one  quart  of  milk,  1  tablespoon  each  of  butter 
and  lard,  %  cup  of  sugar;  let  cool.  At  10,  add  a  3-cent  cake  of  yeast  dissolved  in 
1/4  of  a  cup  of  lukewarm  water.  Add  Dousman's  Best  Patent  flour  to  make  a  thick 
batter.  At  13,  add  salt,  mix  stilf  with  a  spoon.  xVt  3,  pour  out  on  a  floured  board, 
roll  out,  cut  with  a  biscuit  cutter,  butter  and  turn  over;  let  rise  until  5,  then  bake 
in  a  Jewel  Range.  ^Irs.  Willl^ms,  Marquette. 

Cinnamon  Rolls. 

Roll  out  some  paste  in  long  narrow  strips  and  lavishly  sj)read  with  a  mixture 
t'omposed  of  brown  sugar  and  l)utter  creamed  together  and  liigldy  flavored  with  cin- 
namon. Roll  them  up,  moisten  and  ])inch  edges  and  ends  well  together,  and  bake 
in  a  hot  oven  in  a  Jewel  Range.  When  partly  done  brush  the  top  over  with  a  little 
of  the  mixtiire  reserved  for  that  purpose.  Mrs.  Sproul. 

Sally  Lunn. 

Sift  together  1  (piart  Dousman's  Best  Patent  ilour.  1  teasp)oo)rful  salt,  2  tea- 
spoonfuls  baking  powder;  rub  in  %  enp  Initter  cold;  add  I  beaten  eggs,  i/o  pint 
milk;  mix  into  a  firm  batter  like  cu[)  cake,  pour  into  2  round  cake  tins,  and  bake 
25  minutes  in  a  pretty  hot  oven  in  a  Jewel  I^ange. 


sl'pi:ki()k  cook  book  69 

Sally  Lunn. 

Sil'l  iiilu  ;i  pan  line  piiuiid  and  a  hall'  of  Jloui',  jtul  two  Diinccs  of  hiirtcr  warnii'd 
ill  a  |)iiil  of  nrw  milk,  one  salts[)()on  of  salt,  throe  e^iis  well  hoatcii  and  two  tahlo- 
spoons  of  liood  yeast.     Mix  well  and  set  to  ri-c  ovei-  niii'ht. 

Tea  Cakes. 

One  (piart  li,u-ht  .spon<i(',  1  pint  sweel  milk.  I  cup  melted  lard  put  in  the  milk. 
3  eggs  well  heaten.  1  cup  sugar,  <?scant  teaspocmluls  of  salt,  '/o  eup  currants.  Knead 
as  you  would  hread.  hut  do  not  inakt'  it  (piite  as  stilT;  then  let  it  rise,  knead  again 
and  let  rise.  Then  mould  in  cakes  and  put  into  the  pan  in  which  they  are  to  he 
haked.  When  they  are  light  hake  in  a  ([uick  oven  in  a  .Jewel  i»ange.  When  haked 
hrush  o\er  with  melte(l  hntter.  Mrs.  FrsirKTJ. 

Tea  Biscuits. 

One  quart  l)ousman"s  Best  Patent  Hour.  I  teas])oonfuls  haking  jiowder,  butter 
size  of  an  egg.  1  tahlespoonful  ot  hrown  sugar,  a  teasjxton  of  salt  and  a  half  cup  of 
eui'i-antsi  gi-ate  in  a  little  nutmeg.  Uake  ■.'(i  minutes  in  a  (piick  oven  in  a  Jewel 
liange.  .\lns.  Xaxkervis. 

Potato  Tea  Biscuits. 

Pari'  half  a  |)ound  of  potatoes,  cover  with  hoiling  water,  hoil  for  in  minutes; 
drain  this  water  oil'  and  throw  it  away.  Cover  ^vitli  a  (piart  of  freshly  hoiled  water 
and  hoil  until  the  potatoes  are  tender;  press  them  through  a  sieve,  using  the  water 
in  which  they  were  ])oiie(l.  Add  hastily,  wliile  the  jiotatoes  are  hot,  half  a  pint  of 
Dousinan's  Host  Patent  flour;  heat  tlioroughly  until  smooth;  add  a  level  teaspoonful 
of  salt,  a  tahlespoonful  of  sugar;  when  lukewarm  add  1  yeast  cake  dissolved  in  a 
quarter  of  a  cupful  of  warm  water.  Cover  and  stand  at  aliout  80°  Fahrenheit  for  1 
hour.  Add  a  pint  of  milk  that  has  been  scalded  and  cooled,  and  sufficient  fiour  to 
make  a  battel-;  heat  thoroughly;  cover  again  for  1  hour;  add  1  c}xg  well  beaten,  and 
flour  to  make  a  dough;  knead  thoroughly  until  soft  and  elastic.  Then  ponnd  with 
a  potato-masher,  constantly  folding  the  dough.  Form  in  1  large  loaf,  put  in  a  but- 
tered bowl,  stand  in  a  warm  place  for  li/i>  hours.  ]\Ionl(l  in  tiny  rolls,  place  in 
F^rench-roU  pans  and  stand  aside  for  Y^  of  an  honi'.  Brush  the  tops  with  milk  and 
hake  in  a  quick  oven  in  u  Jewel  Kange  for  2(1  minutes.  After  they  have  been  baked 
foi-  15  minutes  brush  the  to])s  with  glaze  made  by  beating  the  white  of  egg  with  a 
tabk's]ioonful  of  water. 

Saffron  Buns. 

j\rake  a  sponge  as  for  bread,  using  1  yeast  cake  and  1  (piart  of  Dousman's  Best 
Patent  flour.  Take  2  quarts  of  sifted  flour  and  rub  into  V->  pound  of  butter  and  1 
])ound  of  lard.  Then  add  1  ])ound  of  currants,  1  nutmeg,  2  cups  lirown  sugar,  a 
little  chopped  lemon  peel  and  ^ '■>  ho,\  of  saffron  which  has  been  steeped  over  night. 
Add  yeast  and  moisten  with  milk  or  water.  It  should  be  a  little  softer  than  bread 
dough  and  should  not  he  kneaded.  Imt  mixed  lightly  with  the  hands.  Let  rise  until 
light  and  foi'm  gently  into  huns.     Let   I'ise  again  and  hake  1  hour  in  a  Jewel  Pange. 

^fits.  Ja:\[ks  Bl.vckxey. 

To  pre])are  the  saffron  ])ut  VL'  '•"•'^  "'  sart'ron  in  warming-oven  until  perfectly 
dry;  then  rub  to  a  ])owder  and  pour  about  .')  cups  boiling  water  over  it — for  above 
amount  of  Hour. 

Hot  Cross  Buns. 

Two  ])ounds  of  L)ousmairs  ISe^t  Paleni  H<mii'.  '  ^.  pound  of  sngai'.  1  wineglassful 
of  veast,  1/2  pint  of  warmed  milk.  ^ -^  |iound  of  hntter.  1  pound  of  currants,  X(>  tea- 
spoonful  of  salt,  1  teaspoonful  of  mi.xed  spice.  Mix  Dousiuan's  Best  Patent  flour, 
sugar,  spice  and  currants;  make  a  hole  in  the  middle  of  the  Hour  and  put  in  a  glass- 


70  STTPERIOR  COOK  BOOK 

J'ul  of  thick  yeast  and  liali'  a  ])iut  of  wanned  milk;  make  a  thin  batter  of  the  sur- 
rounding flour  and  nnlk:  set  the  ])an  covered  before  the  fire  till  the  leaven  begins  to 
ferment.  Pnt  ft)  this  half  a  jxmnd  of  melted  butter  and  enough  milk  to  make  a  soti 
paste  of  all  the  flour;  covci'  this  \\\{\]  a  dust  of  flour,  and  let  it  once  more  rise  for 
half  an  hour.  tSluipe  the  dough  into  huns  and  lay  them  apart  on  buttered  tin  plates, 
in  rows,  to  rise  for  half  an  hour.  Press  a  cross  mould  on  them  (this  may  be  done 
roughly  with  the  back  of  a  knife)  and  bake  in  a  quick  oven  in  a  Jewel  Eange  from 
15  to  20  minutes.  Mrs.  Moutrie. 

Southern  Corn  Cakes. 

One  cup  of  white  cornmeal,  lo  cup  of  Dousman's  Best  Patent  flour,  1  cup  of 
sweet  milk,  salt,  1  egg,  1  heaping  teaspoon  of  baking  powder,  1  tablespoon  of  melted 
butter.  Mrs.  A.  H.  Green. 

Coffee  Kuchen. 

One  quart  milk,  2  quarts  Dousnuui's  Pest  Patent  Hour,  1  small  cake  compressed 
yeast,  fi/^  teacups  sugar,  1  cup  l)utter  and  lard  mixed,  1  egg,  1  teaspoon  salt,  nutmeg 
for  flavoring.  tScald  milk;  when  cool  add  yeast  dissolved  in  a  little  warm  water, 
then  add  flour,  mix  well  and  set  in  a  warm  place.  When  light  add  sugar,  butter, 
egg,  salt  and  nutmeg ;  mix  well ;  add  flour  enough  for  the  dough  to  be  easily  handled 
after  kneading.  When  light  turn  on  bread  board,  take  part  of  dough  at  a  time,  roll 
out  V-2  inch  thick,  put  in  square  pans,  let  rise  again  a  short  time,  then  spread  with 
nudted  butter,  sugar  and  cinnamon.  If  desired,  quartered  tart  apples  laid  on  evenly 
with  thick  cream  and  sugar  mi  to])  can  he  usccL  P.-dce  in  a  inoderate  oven  in  a  Jewel 
Pange  imtil  a  light  brown.  ]\[rs.  E.  P.  Biegler. 

German  Coffee  Cake. 

Allow  a  qt.  of  rich,  sweet  milk  to  come  to  a  boil.  Stand  aside  until  just  warm, 
then  break  into  1  cupful  of  the  milk  a  yeast  cake  and  dissolve.  Stir  into  this  Dous- 
man's Best  Patent  flour  sufficient  to  make  a  batter  and  let  rise.  When  light  mix  in  the 
renuiinder  of  milk,  a  cupful  sugar,  a  cupful  raisins,  half  cupful  butter,  a  saltspoon- 
ful  grated  nutmeg,  grated  rind  of  lemon,  a  scant  teaspoonful  salt  and  flour  to  make 
a  soft  dough.  Mold  with  hands  5  minutes.  Set  in  warm  place  to  rise.  When  light 
divide  into  4  equal  parts,  roll  out,  place  in  shallow  pans  and  rise  again.  Then  put 
dabs  of  butter  on  top,  sprinkle  with  sugar  and  cinnamon  and  bake  in  a  moderate 
oven  in  a  Jewel  Eange  25  minutes. 

German  Coffee  Cake. 

One  bowl  bread  dough.  1  or  2  eggs,  1  small  cup  sugar.  1  small  cup  butter;  mix 
evenly,  add  Dousnuins  Best  Patent  flour  enough  to  make  a  little  thicker  than  cake, 
let  rise;  when  ready  pour  lightly  in  square  })ans  %  or  1  inch  thick;  let  it  stand  again 
till  light,  then  wash  to]»  with  milk  and  sprinkle  thickly  this  mixture:  3  tablespoons 
sugar,  1  tablespoon  flour,  y^  teaspoon  cinnamon,  1  snudl  ))utter-ball.  Bake  15  to  20 
minutes  in  a  Jewel  Range.    Doul)le  recipe  for  toj)  when  necessary.     Mrs.  Girzi. 

Currant  Bread. 

Make  this  on  baking  day.  When  the  dough  is  ready  for  the  tins,  take  a  piece 
the  size  of  a  small  loaf,  spread  out  on  the  board  and  lay  on  to])  of  it  a  tal)lespoonful 
of  butter,  2  of  sugar  and  a  beaten  egg.  knead  this  thoroughly  in,  then  add  1  teacup- 
ful  of  floured  currants  and  knead  again,  until  they  are  well  mixed  through  the 
bread;  use  flour  Avheu  necessary  to  keep  from  sticking,  but  keep  the  dough  as  soft  as 
possible.  Put  in  pan  and  let  rise  twice  its  size,  then  brush  over  with  melted  butter. 
Bake  1  hour  in  moderate  oven  in  a  Jewel  Range. 

Muffins. 

Two  cups  sifted  Dousman's  Best  Patent  flour.  2  slightly  rounding  teaspoonfuls  of 
baking  powder,  i/o  teaspoonful  of  salt,  2  rounding  tablespoonfuls  sugar,  2  rounding 


SUI^iCKJOR  COOK   1500K  71 

tabli'sjioouruls  l)uttc'r,  molted,  'i  cii'^s.  %  ciii)  of  milk.  Sift  the  flour,  salt,  bakino; 
]io\v(lor  and  sugar  togotlior;  rul)  the  butter  tliorouj^bly  Ibrougb  them,  then  pour  over 
ihc  milk;  add  the  eggs  mibeaten,  and  stir  (juiekly  and  lightly  to  a  smooth  battiT. 
Turji  at  once  into  buttered  gem  pans  and  Ii;d-:('  1.")  mijiutes  in  a  quick  oven  in  a 
Jewel  Kange.  ^Iiss  Fitz Patrick. 

Muffins. 

One  cup  milk,  1  egg,  2  cups  Dousman's  Best  Patent  flour,  butter  the  size  of  an 
egg,  2  teaspoonfuls  baking  powder.  Bake  in  a  ([uick  oven  in  a  Jewel  Range  10 
miinites.  Mrs.  Fatrtjaikn. 

Muffins. 

One  egg,  1  lal)lespoon  sugar,  2  tal)lespo()ns  melted  butt(M'.  1  cup  milk,  II/2  cups 
Dousman's  Best  Patent  Hour,  2  teaspoons  l)aking  powdei-.    J>ak'e  in  a  Jewel  Bange. 

^Frs.  Forxiis. 

Graham  Muffins. 

One  cup  of  brown  sugar.  1  cup  of  sweet  milk,  1  tablespoon  of  lard,  2  eggs,  2  tea- 
sj)oons  leaking  powder.  ]\lix  baking  powder  in  two  tablespoons  of  Dousman's  Best 
Patent  (wlieat)  fiour,  then  stiffen  with  graham  flour  so  they  will  drop  from  spoon. 
Bake  in  a  Jewel  Bange.  ^fits.  ^Fark  Elliott. 

Corn  Gems  or  Johnny  Cake. 

One  egg,  I/2  cup  sugar.  1  eu])  sour  milk,  2  tablespoons  butter,  1  teaspoonful  soda 
dissolved  in  milk,  1  cup  cornmeal.  1  cu])  Dousman's  Ik^st  Patent  flour,  salt  to  taste. 
Bake  in  a  Jewel  Kange.  Mrs.  A.  W.  ^Myers. 

Cornmeal  Gems. 

One  cup  cornmeal,  2  cups  Dousman's  Best  Patent  floui",  3  teaspoons  baking 
powder,  1  teaspoon  salt,  2  tablespoons  sugar,  II/2  cups  milk,  1  egg  well  beaten,  1 
tablespoon  melted  butter.  Sift  together  cornmeal,  flour,  baking  powder,  salt  and 
sugar.     Add  the  milk,  vgg  and  butter.     Bake  2-")  minutes  in  a  Jewel  Range. 

Mrs.  D.  B.  Bilket. 

Graham  Gems. 

One  tablespoon  of  butter,  1/2  cup  sugar,  2  eggs,  1/2  cup  molasses,  i/o  cup  water, 
1-8  CU])  Dousman's  Best  Patent  flour,  2  teas])oons  baking  powder;  add  graham  flour. 
Bake  in  a  .Jewel  l^ange.  Mrs.  J.  F.  Yax  Brocklix. 

Graham  Gems. 

Two  cups  rich  bmtermilk,  2  tablespoons  molasses,  1  teaspoon  soda  dissolved  in 
a  teaspoon  of  warm  water  and  added  to  the  milk,  1/2  teaspoon  of  salt,  stir  in  enough 
graham  flour  to  make  a  batter  that  will  dro])  off  the  spoon  nicely.  Have  gem  irons 
very  hot,  grease  well,  put  in  batter,  and  bake  in  a  hot  oven  in  a  Jewel  Range. 

]\Irs.  Mykk'S. 

Corn  Puffs. 

Score  down  the  center  of  each  row  of  grains  of  (>  tars  of  corn  ;  with  a  dull  knife 
press  out  the  pul]);  this  should  measure  11/2  cups.  Add  to  this  1/2  cup  of 
milk,  the  yolks  oi'  2  eggs,  and  ^2  teasi)oonful  of  salt;  then  stir  in  V/2  cupsful  of 
pastry  flour  that  has  been  sifted  with  1  rounding  teaspoonful  of  baking  powder. 
Fold  in  the  well-b:  aten  whites  and  bake  in  greased  gem-pans  in  a  moderate  oven  for 
20  minutes  in  a  .lewd   i>ange.     Serve  the  same  as  breakfast  muffins. 

Pop-Overs. 

Beat  2  eggs  without  se])araling  until  they  are  light;  add  1/2  pint  of  milk,  1/2 
teaspoonful  of  salt,  and  then  add  gradually  to  a  pint  of  Dousman's  Best  Patent 


72  SUPERIOR  COOK  BOOK 

floni".  stii'i'ing  all  the  while     Strain  and  turn  at  onco  in  1'^  hot,  greased  pop-over 
Clips.     Bake  in  a  quick  o\cn  in  a  Jewel  Eange  tor   10  minutes. 

Breakfast  Fruit  Gems. 

Stone  and  chop  twenty-toui-  dates;  nd\  them  with  half  a  cuprul  of  seedless 
raisins;  separate  2  eggs,  heat  the  ycdks  and  add  It^  eupsful  of  milk,  then  the  dates 
and  raisins,  y^  a  cupful  of  cornnieal  and  1  cupful  ( Dousnian's  Best  Patent)  whole 
wheat  flour ;  heat  thoroughly ;  add  2  rounding  teaspoonfnls  of  baking  powder ;  beat 
again  and  fold  in  the  well-beaten  wliites.  Bake  in  a  (|uiek  oven  in  a  Jewel  Bange 
for  20  minutes. 

Pancakes. 

One  pint  of  Dousman's  Best  Patent  flour,  1  pint  of  sweet  milk,  1  tablespoon  of 
sugar,  ly^  tablespoons  of  butter,  melted,  2  teas]ioons  of  baking  powder,  2  eggs 
beaten  separately,  a  little  salt;  add  whites  of  eggs  just  Ixd'ore  baking.  Bake  in  a 
Jewel  Bange.  ]\Ii!S.  MaPxK  Elliott. 

Potato  Pancakes. 

Pare,  wash  and  grate  4  large  or  (5  small  potatoes  into  a  howl  and  add  quickly 
to  them  the  beaten  yolks  of  two  eggs,  i/o  teaspoonful  of  salt  and  a  tablespoonful  of 
tine  bread  crumbs.  Beat  in  gradually  the  whites  of  the  eggs,  beaten  to  a  froth  and 
saute  l)y  s])oonfuls  on  a  \A-ell-greased,  smoking  hot  griddle. 

Pancakes  with  Bread  Crumbs. 

Soak  the  hrt'ad  crundjs  over  night,  then  di'ain  them;  to  two  cupfuls  of  bread 
crumhs  aild  1  cu])ful  of  Dousman's  Best  Patent  flour  or  cornnieal,  1  egg  and  milk 
enough  to  make  a  thin  l)atter.  If  the  milk  is  sweit.  add  a  teaspoonful  of  baking 
powder;  if  sour,  li:  a  teaspoonful  of  soda  dissolved  in  a  tablespoonful  of  warm 
water.  Wintfred  Coolly. 

Corn  meal  Pancakes. 

Two  cups  of  sour  milk.  2  teaspoons  of  soda,  2  eggs,  lVi>  cups  of  cornnieal,  1^/^ 
cups  of  Dousman's  Best  Patent  Flour.  Mks.  J.  X.  St.  Clair. 

Buckwheat  Cakes. 

At  night  take  two  tablespoons  of  yellow  cornnieal,  2  teaspoons  of  salt,  y^  small 
cake  of  compressed  yeast;  mix  with  small  amount  of  warm  water  until  yeast  is  dis- 
solved, then  add  gradually  three  cups  of  buckwheat  flour  and  sufficient  warm  water 
to  make  a  thick  batter,  hi  the  morning  add  1  tablespoon  of  molasses  and  sufficient 
lukewarm  milk  to  make  the  batter  thin  ennugli  to  bake  the  cakes.  Have  griddle 
very  hot  and  turn  quickly,  letting  them  bake  longer  after  they  are  turned  than 
before.     Do  not  turn  but  once.  Mrs.  E.  C.  Cooley. 

Raised  Flannel  Cakes. 

Boil  a  pint  and  a  half  of  swt  et  milk  and  let  it  stand  until  lukewarm;  add  two 
large  tablespoonsful  of  yeast  and  i)our  ujjon  1  ])int  of  Dousman's  Best  Patent  flour. 
1/2  pint  of  cornnieal.  1  teas])o()nfu1  of  salt.  1  tablespoonful  of  sugar;  mix  well  to- 
gether; cover  closely  and  ])ut  in  a  warm  ])lace.  In  the  morning  add  two  eggs  beaten 
separately;  let  the  batter  stand  fifteen  minutes  if  convenient,  after  adding  eggs. 
Bake  in  liot  griddle.  Mrs.  H.  F.  Jalin",  Ironwood. 

Waffles. 

One  pint  of  Dousman's  Best  Patent  flour,  2  eggs,  1  teaspoonful  of  baking  pow- 
der, 1  tablespoonful  of  butter,  milk  enough  to  make  a  pancake  batter.  Beat  eggs 
together,  add  milk  and  flour,  add  tablespoonful  of  melted  butter  and,  lastly,  put  in 
baking  j)owdei'.     Grease  l)oth  sides  of  waffle  iron.     This  makes  six  waffles. 

Mrs.  Thomas  R.  Harney,  Washington,  D.  C. 


SUPERIOR  COOK  ROOK  73 

Oatmeal  Waffles. 

Add  1  ]iiiit  of  left-over  (latiiunl  ln-ciikfii.-l  pDrriduc  Id  1  piiil  oT  milk:  stir  in  Y2 
teaspoonful  of  salt,  1  eii|)rul  of  whole  wheat  lioui'  and  a  t^alilcs|i()()nfid  of  hutter 
TiU'lted.  Add  the  Vdlks  (if  three  eggs,  hcateii  thoroiigidy,  and  2  teaspoonfuls  of 
])aking  ]»()W"dei';  mix  and  told  in  the  well-beaten  whites  ol'  the  eggs,  and  l)ake  at 
once  on  a  .lewel    IJange. 

Shortcake. 

One  pint  Dousnian's  Best  I'atmt  Hdui',  '-  (ii|)  hnttei'.  "i  i-ounding  teas]ioons 
baking  powder,  ])inch  of  salt;  sift  flour,  salt  and  haking  pdwder  into  pan:  ruh  hnt- 
ter  all  through  the  flonr,  then  wet  n]i  with  just  enough  milk  (oi-  half  milk  ami  hall' 
water)  to  roll  but.  J)o  not  handle  moi'e  than  enough  to  shape  to  the  tin.  fJake  in 
a  Jewel   Iiange.  Mi;s.  Ai'w  1:1.1,. 

Winter  Shortcake. 

One  ]Mnt  Dousnian's  Best  Patent  flour,  t-i  teaspoon  haking  powder,  '/'^  eup 
hutter  (or  butter  and  lard)  :  nu.x  with  one  eu])  milk.  Holl  out  one-half  of  dough 
and  put  in  tin;  spread  lightly  with  soft  butter;  roll  out  remainder  of  dough  and 
put  on  top  of  first  layer.     Bake  th(u-oughly  in  (piiek  oven  in  a  Jewel  Range. 

Baaana  Filling  for  Above. 

Select  bananas  (not  o\-er  I'ipe.  ri'd  ones  prefi'ri'cd).  cut  in  thin  slices  oi'  small 
cubes;  sprinkle  with  lemon  juice  and  set  aside  in  cool  place  for  an  hour  before  serv- 
ing. When  the  shortcake  is  taken  from  th(>  ovin.  pull  the  two  layers  apart  and 
butter  each  generously;  while  still  wai-m  and  just  l)efore  serving,  spread  with 
bananas,  adding  more  lemon  juice,  ami  a  thick  layer  of  ])owder(>d  sugar;  ])roceed 
the  same  with  upper  layer  covering  with  whipped  cream. 

OraLfvge  Filling  for  Above. 

Cut  fruit  in  snuiil  pieces;  to  two  or  three  large  oranges  add  1  spoonful  of 
grated  rind;  spread  on  shortcake  and  cover  with  ]>nwdered  sugar.  Put  on  top 
shortcake  and  treat  the  same,  serving  at  once.  If  liked,  a  sprinkling  of  grated 
cocoanut  mav  he  used.  Mas.  0.  B.  Robixson. 


S^ 


74  SUPKRIOR  COOK  ROOK 


COOK 

WITH  GAS. 


mM& 


T^HIS  advise  has  been  heeded 
by  hundreds  of  thousands 
of  house  keepers  throughout  the 
country,  with  the  result  that 
having  once  used  gas  they  will 
not  be  without  it.  Pay  no  at- 
tention to  those  who  tell  you 
•'Oh!  gas  is  expensive."  In  a 
large  majority  of  cases  they 
belong  to  one  of  tv^o  classes: 
Persons  who  have  never  used  it, 
or  to  persons  who,  using  gas, 
would  intimate  that  they  can 
afford  a  convenience  that  you 
can  not.  Seek  advice  only  from 
those  whom  3^ou  know  to  be 
careful  housekeepers. 


GAS  OFFICE, 


114  CANDA  STREKT, 
ISHPEMING. 


SUPERIOR  COOK  BOOK  75 


Breakfast  and  Luncheon  Dishes. 


•'Aiul  ilicn  to  lircakl'asi  wiili  wiiat  aiipct  ilc  you  liavo.'" 

— Shakespkahk. 


■'<;i\  (•  IK)  more  to  every  truest 
Tlian  lie  is  able  to  (lisrest. 

(;ive  him  always  of  tlie  Di-iine. 
And  liul  mile  al  a  lime." 

I'OI'K. 


How  to  Prepare  Grape  Fruit. 

Cut  the  fruit  in  half.  Witli  a  sharp  knilV  ivin.nc  the  while  pulp  froin  the 
center,  and  loosen  carli  section,  so  that  tlie  fruit  can  easily  be  remove.!  with  a 
spoon  Si)rinklr  with  i.ow.hMv.l  suoar.  Tliis  shonh!  he  i)repare(l  several  hours  he- 
fire  using!  Miss  Edith  (ii.-Av. 

Plain  Hominy. 
Take  2  eupfuls  of  lioniiny  grits  and  wash   wcM.     Cook  in  douhle-hoih'r  witli 
4  cups  water      Cook  until  sol't\viien  water  will  he  mostly  al)Sorbed. 

Mks.  Thomas  llAitXKV.  Washington.  D.  C. 

Egg  Omelet. 

Beat  the  volks  and  wiutcs  of  G  eggs  until  wry  light.  To  the  volks  add  12 
tablespoonf uls  of  milk,  some  salt,  then  add  wliitcs.  Melt  a  piece  of  butter  m  the 
frvin^  pan,  add  eggs  and  lu.ld  ovor  Wvo  f.u-  a  few  minutes,  sliaking  pan  constantly  to 
prevent  pan  stickino-.  Plaee  in  hot  oven  in  a  Jewel  Kange  until  slightly  brown,  fold 
ov.T  ami  serve  iin.ue.liately.  or  ,1   will   fall.  Mk«.  E.  C.  Cooley. 

Foamy  Omelet. 

Separate  the  whites  and  volks  ..f  I  eggs,  to  \hv  yolks  add  i/:,  a  teaspoon  of  salt 
and  a  saltsp,.on  of  pepper  ami  heat  until  suinnth.  Add  4  tablespoons  of  milk, 
sliu-hilv  wanue.J.  l^<'at  the  whil.'s  until  stilT  and  told  them  into  the  yolks  so  that 
tlu^whole  slu^ll  shall  he  pulTv  and  li-ht.  Have  in  a  trying  pan  a  tablespoon  of  melted 
butter  i)our  the  mixture  in  and  eook  sh.wlv  until  the  underside  becomes  brown, 
shakin*.-  the  pan  to  prevent  sticking.  This  will  lake  prohably  :5  or  4  minutes  Ihen 
put  the  pan  on  the  grate  in  a  hot  oven  in  a  Jewel  Range  about  a  moment  to  cook 
the  ui)iK"r  surface,  fold  doidde  and  serve  immediately.  Either  chopped  parsley,  ham, 
cheese  toimue  ehiekeii  (U'  tnmatoes  luav  he  a.hle.l  to  any  plain  omelet  before  turning. 

:\[l!S.    E.    E.    SCKIBXKI!. 

Omelet  with  Peas. 

I'.reak  S  eo-s  in  a  Im.wI.  heal  sliuiitlv,  add  saU  and  pepjier  and  4  tablespoonfnls 
of  milk   or  water.      Put    a   pi.ve  of  hntter  si/.e  of  a  walnut  in  frying  pan,  when 


76  SUPERIOR  COOK  BOOK 


=lshpenimg  Steam  Laimdry= 

AND  DYE  IVORKS. 
JNTEKDHAM  BROS.,  I^kopkiktoks. 


!ii('lt(_'(l   ]i()iir  ill   tlic  (\ug.  A\'li('n   tlic  (\u-,ii'  li(\L;iiis  to  cook  loosen   it  around   the  cd^ux' 

willi  a  knife.      Wlien  set  fold  o\('r  and  tui'ii  u|ioii  a  Iiot  ))lattev.      Have  ready  1  ean 

of  ])eas,  well  drained  and  st'asoned  witii  sail.  )ie|i|)ei-  and  hntter.      Pour  these  liot  over 

the  omelet  and   siM've  a1  once.                                                     M  its.   \\ .    K.   I'owkk'S. 

Baked  Omelet. 

P)oil  1  ]it.  of  milk,  melt  in  it  1  tahlespoon  of  hntter.  a  teaspoonfiil  of  corn- 
starch and  a  tahlespoonfnl  of  Donsnian's  Best  Patent  tlonr,  mixed  smoothly  in  a 
little  nnlk;  ])our  th.is  slowly  on  the  yolks  of  8  eggs,  which  have  been  beaten  ;3  or  4 
ndiiiites.  and  stir  vei'y  fast  nntil  well  mixed,  then  add  the  whites  of  the  Q-gg,?,  beaten 
to  a  fi-oth.  and  ])oiir  all  into  a  hot  buttered  dish,  l^ake  20  minutes  in  a  Jewel 
JJange  until  it  has  I'isen  very  liigh  and  is  of  a  rich  brown  color.     Serve  directly. 

Mrs.  p].  E.  Scrtbnrr. 

Potato  Omelet. 

First  bake  1  large,  mealy  potato,  renioxe  the  inside  and  rnb  throngh  a  wire 
sie\e.  ]\Iix  in  the  beaten  yolks  of  .'!  eggs,  a  \r\\  dro]is  of  lemon  juice.  hea])ing  salt- 
spoon  of  salt  and  a  shake  of  pepper;  last  thing,  stir  in  lightly  the  whi]:)ped  whites 
of  the  eggs'.  Heat  11/2  ozs.  of  Imtter  in  omelet  ])an;  pour  in  the  mixtiire.  Fry 
gently  nntil  the  bottom  is  a  pale  brown,  then,  in  a  quick  oven  in  a  Jew^el  Range, 
brown  the  to]).  Turn  it  onto  paper,  sprinkle  with  chopped  parsley,  tnrn  over  half. 
])lace  on  a  dish  and  serve  at  once. 

Baked  Eggs. 

Sprinkle  fine  dried  bread  crumbs  into  buttered  baking  dish.  |)ut  in  a  layer  of 
hard-boiled  eggs,  cut  into  slices  and  a  layer  of  cream  sauce.  Altei'iiate  cruml)s. 
Qgg  and  sauce,  having  crumbs  on  top  nntil  you  have  desired  quantity,  and  bake  a 
short  time  in  hot  oven  in  a  Jewel  range.     A  good  luncheon  dish. 

Mrs.  E.  C.  C'oolhy. 

Pressed  Eggs. 

Boil  eggs  15  to  ">?()  minutes,  then  dro|»  in  cold  water  and  shell  ([uickly.  Cho]) 
fine  and  season  to  taste  with  salt,  mustard  and  cayenne  pepper.  Press  in  a  sipiare 
tin  while  warm  and  set  away  in  a  cold  place.     Serve  in  slices  on  lettuce  lea\es. 

Miss  Edith  Buoad. 

Egg  Croquettes. 

^Fake  a  sanee  of  a  14  ^^^  ''^  cupful  of  buttei'.  ' ^.  cupful  T)ousinan\s  Best  Patent 
Hour.  1  cupfid  chicken  stock  and  14  cu])rid  ()\  cream;  add  salt.  ])ep])er  and  13  hard- 
boiled  eggs,  chojiped,  and  ])arsley  chopped  line.  Form  into  e-ro(piettes :  Qgg  and 
bread  crumb  and  fry  in  hot  fat.     Serve  in  nest  of  parsley.     Gurtrudi-;  Kruse. 

Japanese  Eggs. 

lfard-l)oil  (i  eggs,  remove  the  shells,  cut  them  into  hahes  lengthwise  ;  take  (_)ut  the 


SUPKKIOK  COOK'   BOOK  77 

volks  aud  iiia8li  thcni ;  add  a  tal)lcspoonful  of  incited  Inittcr  and  .'5  sardint's  rubbed  to  a 
paste,  a  dasli  of  red  pe]i]ier.  V^  a  teaspoonful  of  salt;  mix,  form  into  l)alls,  and  till 
into  the  space  in  each  white.  Have  ready  1  cuj)  of  carefully  boiled  rice,  form  it  into 
a  mould  in  the  center  of  a  phitter.  sink  the  e<i-<;:s  down  into  the  rice,  and  stand  the 
platter  (i\cr  hot  water  while  you  rub  together  ".'  roundinji'  tablesijoonfuls  of  butter  and 
2  of  Dousinan's  Best  Patent  lloui".  Add  i/o  a  pt.  of  stock  and  i/j  fi  pt-  <>!'  milk:  stir 
nntil  boiling;  add  a  level  teaspoonful  of  salt  and  a  dash  of  red  pepper.  Strain 
this  over  the  egi^'s  and  rice,  dust  with  c]io])pe(l  parsh-y.  and  serve  very  hot. 

Fritters. 

Three  t^g.i^,  2  teaspoons  of  baking  )i(>\v(h'r,  1  cup  of  milk,  ])ineli  of  salt.  2  cu])s 
of  Donsman's  Best  Patent  flour.      Drop  from  s[)oon  in  hot  lard. 

:\ri{s.  A.  W.   llAiuLK. 

Plain  Fritters. 

One  cup  sweet  milk.  1  pt.  Dousman's  Best  Patent  flour,  2  eggs,  IV^  teaspoon- 
fuls  baking  powdei'.  Drop  Ijy  the  tablespoon  into  the  smoking  hot  lard.  Serve  with 
maple  syrup  hot.  Mi;s.  A.  W.  Mvi:i;s. 

Hominy  Fritters. 

One  ])t.  cooked  honn'ny  grits,  2  eggs,  and  a  little  salt,  1  tablespoonful  Dous- 
man's  Best  Patent  iiour.     Drop  in  hot  fat  and  serve  with  maple  syrup. 

^fliS.   TllO.MAS   \V.\LTEUS. 

Cheese  Fritters. 

Three  tablespoons  I)ousman"s  Best  Patent  Hour.  1  tal)lespoon  butter,  i/,  tea- 
spoon salt,  dasli  of  cayenne.  Bub  well  together  and  stir  in  by  degrees  i^  cup  nf 
tepid  water.  Then  3  tablespoons  of  grated  cheese  with  yolk  of  1  ogg.  Lastly  the 
white  beateii^to  a  stiff  froth;  di'op  into  hot  fat  in  spoonfuls  and  cook  3  minutes. 

Gi:RTi;ri)i:   Iviu'se. 

Corn  Fritters. 

Grate  1  doz.  eai's  of  corn  (or  you  can  use  canned  corn),  add  Y-2  cup  of  sweet 
milk,  %  cnp  melted  butter,  a  little  salt  and  2  eggs;  sift  in  just  enotigh  Donsman's 
Best  Patent  flour  so  they  will  hold  together.  l)i'o[)  fVom  a  spoon  in  hot  butter  and 
fry.  (iKHTUiDE  Atwell. 

Apple  Fritters. 

Make  a  hatter  with  1  cup  sweet  milk,  1  teaspoonful  sugar,  2  eggs.  2  cups  Dons- 
man's Best  Patent  flour,  f  teaspoonful  baking  powder  mixed  with  flower.  ('ho]» 
some  good  tart  apples,  mix  in  tlie  hatter  and  lix  in  hot  bird.  Serve  with  maple 
syrup.  Mnrni  (Jkay. 

Celery  and  Cheese  Patties. 

Cut  celery  into  snuill  pieces  and  boil  until  tender.  Make  a  cream  sauce  of 
butter,  cream,  a  little  Dousnuur's  Best  l^itent  Hour,  etc.  J)rain  ccU'i-y  and  add  to 
it  1  cupful  of  cheese,  grated  ;  then  i)our  over  it  the  sauce,  season  to  taste  and  fill 
patty  shells.  OEitTUt'DE  Kruse. 

Deviled  Eggs— for  Two  Dozen  Eggs. 

One  lump  butter  size  of  an  og,^,  1  teaspoonful  grated  onion,  i/,  teaspoonful 
nnistard  (even),  1  teas])oonful  sugar,  i/o  teaspoonful  salt  (.snudl),  14  c*np  vinegar, 
parsley  to  taste,  ^felt  butter,  mix  mustard,  salt  and  sugar  together,  then  put  in 
melted  butfei-  and   vinegar.     ^lix  all   together. 

Elizabeth  Jokdax,  Washington.  D.  C. 


78  SUPERIOR  COOK  BOOK 

Fried  Cream. 

One  [)t.  of  milk,  .")  ozs.  su^nar  (little  more  tliaii  '  ^  c-iiprul).  butter  size  of  liiek'orv 
nut,  vulks  of  o  egg.s,  2  taljlespooiis  of  eonistarcli  and  1  tahlespoon  Dousinan's  Best 
Patent  flour  (a  generous  Y_<  en])riil  altogether).  Stick  of  cinnamon.  1  iiu-li  long, 
V)  teaspoon  of  vanilla.  Put  tk.e  cinnamon  into  tl'.e  milk,  and  wlien  it  is  ju.st  ahoid 
to  boil  stir  in  tk.e  sugai'  and  tke  co]'ustarch  and  flour,  the  two  latter  i-uhked  smootl! 
with  2  or  3  tablespoons  of  extra  cold  milk.  Stir  over  fire  for  'i  nunutes.  Stir 
in  beaten  yolks  of  eggs,  and  cook  1  ndnnt(>  loiiger,  now  take  lYoni  (Ire,  remove  cin- 
juimon,  stii'  in  butter  and  \anilla  and  pniii'  on  bntterid  platter  until  ^  ■_.  inch  thick. 
A\'lien  cold  and  stiff  cut  in.to  pieces  :'>  inck.es  long  an.d  '2  inches  wide.  U'oll  tiiese 
carefidlv  first  in  cracker  crumbs,  then  beaten  eggs.,  then  cracker  ci-und)s.  Cook 
in  boiling  hot  lard  and  Avhen  nice  color  take  out  and  place  in  oven  in  a  Jewel  Pange 
4  or  .")  ndnute^^,  sprinkle  with  powdered  sugar  and  serve  immediately.  The  cream 
should  l)e  made  the  day  hef<ire  it  is  to  be  served  to  he  successful. 

Mrs.  E.  C.  Cooley. 

Cheese  Stra\vs. 

Two  ozs.  of  l)uttei',  2  ozs.  of  Dousman's  Best  Patent  flour,  "i  ozs.  of  bread 
cruml)s,  2  ozs.  of  cheese,  grated,  i/>  small  saltspoon  of  nuxed  salt  and  cayenne. 
Mix  these  ingredients  into  a  ^jaste,  and  roll  it  out  a  quarter  of  an  inch  in  thickness; 
cut  it  into  narrow  strips,  lay  them  on  a  sheet  of  |)a])er.  and  l)ake  for  5  minutes  in  a 
Jewel  Eange.     Serve  cold,  but  very  fresh.  Mrs.  Moutxe. 

Cottage  Cheese. 

Place  pan  of  thick  sour  ndlk,  not  more  than  a  day  old,  after  souring,  on  hack 
of  Jewel  Range  and  let  it  scald  (not  boil)  until  it  separates.  Strain  through  cheese- 
cloth bag  mitil  dry,  then  add  pe|)])er.  salt  and  plenty  of  sweet  cream.  Mix  well  and 
place  in  moulds.  ^lua.  T.   H.  Bargh. 

Delicacy  for  Lunches. 

Two  eggs  beaten  separately  and  very  light.  Stir  in  Dousman's  Best  Patent 
sifted  flour  until  it  can  l)e  rolled  out  on  moulding  board.  Poll  as  thin  as  possible 
and  cut  in  strips  an  inch  wide  and  an  inch  and  one-half  or  two  inches  long.  Fry 
a  delicate  brown  in  very  hot  fat.  Sprinkle  either  powdered  sugar  or  salt  as  you 
take  them  from  the  fat.  I'lixt  soon  after  frying.  Very  nice  for  lunches  or  high 
teas.  Mrs.  Mark  Elliott. 

Fruit  Sand\viches. 

Make  a  syrup  of  1  cup  of  granulated  sugar  and  2  tablespoons  of  water.  Chop 
1/2  cup  of  figs  and  ^/^  cup  of  dates  together.  After  the  syrup  has  come  to  a  boil, 
add  the  fruit.  Then  spread  the  fruit  between  Long  Branch  wafers  or  bread  sliced 
thin.  Ann  Campbell. 

Ham  Sandwiches. 

Take  yolks  of  2  hard-boiled  eggs,  3  tablespoon fuls  of  prepared  mustard  and  1^4 
lb.  butter;  put  this  all  together  and  stir  to  a  cream.  Spread  your  bread  with  dress- 
ing, then  spread  with  tine  chopped  ham.  You  can  make  them  much  thinner  if 
you   spread  the  cream  sauce  before  von  cut   the  slices  from  the   loaf. 

Mrs.  John  Power. 

Date  and  Nut  Sandwiches. 

One-half  cupful  chopped  dates,  Y_,  cupful  chopped  English  walnuts,  l^  cup- 
ful rich  cream.  Make  paste  of  dates  and  cream,  add  nuts.  Use  with  whole  wheat 
or  white  bread. 


SITPRRIOR  COOK  BOOK  79 

Strawberry  Sandw^iches. 

Oiu'-lialL'  cupful  strawberries,  ;3  tablespoonfuls  ])ulverize(l  suoar,  1  tablespoon- 
ful  butter,  i/>  teaspoonful  vaniHa  extract.  Work  the  butter  until  creamy,  add  the 
sugar  gradually,  beating  well,  stir  in  vaniUa  and  sj)read  the  mixture  on  unbuttered 
slices  of  white  bread.     Slice  the  berries  and  ])lace  between  the  slices  of  bread. 

Baked  Beans. 

Soak  a  qt.  of  small  white  b.ans  over  night  in  cold  water.  Put  over  the  (ire 
with  enouu-h  cold  water  to  cover  aiul  \[,  a  saltsi)oon  of  soda.  When  the  water  be- 
gins to  boilpour  it  off  at  once  and  pu't  beans  in  colander  and  let  cold  water  run^ 
over  them  until  thev  are  thoroughly  cliilled.  This  keei)S  them  llrm.  Tut  •-'  (u-  :', 
slices  of  salt  ])ork  in  the  bottom  of  tlie  bean  pot,  on  top  of  which  lay  a  good-si/.ed 
^yhole  union,  then  pour  in  the  l)eans,  ])ut  i/o  or  %  of  a  11).  of  salt  pork  on  the  top. 
Add  a  teaspoon  of  salt,  a  saltspoon  of  ground  mustard  and  2  spoons  of  molasses. 
Cover  with  cold  water  and  jnit  in  a  slow  oven  and  bake  in  a  Jewel  range  from  8  to 
10  hours.  As  the  water  boils  off  add  more  but  be  sure  that  it  is  boding  and  do  not 
add  water  within  an  hour  of  serving.  '  ^Ins.  A.  J.  YrxonnTTii. 

Miss  Sweet's  Baked  Beans. 

One  (it.  wlute  l)eans,  1  lb.  dry  salt  pork.  In  tlie  morning  as  early  as  possible 
remove  all  foreign  substances  from  the  beans  and  wash  thoroughly.  Tut  in  kettle 
and  cover  with  cold  water  and  let  just  come  to  a  boil;  also  parl)oil  the  pork.  Skim 
them  out  in  a  pan,  pour  on  more  hot  water,  then  1/2  teaspoon  of  salt,  1  tablespoon 
molasses,  scant  teaspoon  of  mustard  dissolved  in  hot  water,  then  a  little  pepper. 
Put  part  of  the  beans  in  earthen  pot,  then  the  pork,  then  the  remainder  of  the  beans, 
cover  with  water,  place  in  hot  oven,  covering  pot  closely.  Tut  in  more  water  as 
needed.  Bake  in  a  Jewel  range  until  night.  Do  not  add  an>  water  th.e  last  hour. 
Two  tablespoons  of  catsup  may  be  added  if  desired.  Mi;s.  .\T\VKi.r.. 


80  '  SUPERIOR  COOK  BOOK 


Foster  s  Receipt. 

THE  NEW  WAY 

PAY  CASH— TRADE  AT  THE  NEW  STORE. 

We  cut  t lie  prices  and  save  money  for 
you.     If  we  don't  sell  you  your  goods, 

we  both  loose  money. 

FOSTER'S 

Main  Street  and  Cleveland  Ave.                  Diindon  Block. 

Pure       Sw^eet       Creann 

Silver  Creek  Creamery  Pasteurized  Butter 

is  the  highest  grade  of  butter  that 
can  be  produced  by  thebest  methods. 
It  is  made  of  pure  pasteurized 
cream. 

M  A  N  U  P  A  C  T  U  R  K  D    B  Y 

RIPON  PRODUCE  CO. 

RIPON,  WIS. 


SUPEKIOK  COOK  BOOK  81 


Chafing  DisK  Dainties. 


"I'm  uuito  asliaiiu'cl    'lis  niig-lity  rudo 
To  eat  so  much— but  all's  so  good!" 

—Pope. 


Creamed  Chicken. 

One  eii|)  (■(>I(]  chicken,  cut  into  squares,  or  1  can  boned  cliicken.  1  can  luusli- 
roonis,  1  can  French  peas,  1  pt.  cream,  1  tahles])0()nful  butter,  2  tablespoon fuls 
Dousman's  Best  Patent  flour.  Melt  butter  and  floui-  in  dialing  dish,  and  add 
cream,  stirring  until  it  thickens.  Then  add  chicken,  mushrooms,  and  pease;  cook 
for  several  minutes,  and  season   to  taste.     Serve  on  toast  if  desired. 

Miss  Scott. 

Creamed  Shrimps. 

^Ii\  ill  chafing  dish  th.c  yolks  of  "2  eggs.  1  tcaspoonful  of  anchovy  sauce,  i.-G  cup 
creaii!.  Tut  in  V-.  pt.  of  shrini])s,  k't  tlieiii  get  hot,  not  allowing  the  eggs  to 
curdle.      I'se   hot    water  dish.      Serve  on    toast.  Miss   ScOTT. 

Eggs  and  Oysters. 

Heat  slightly  (i  eggs,  cut  up  I'i  oysters  niodeiMlely  line,  rub  bottom  of  chafing 
dish  with  aiiclio\y  paste.  i)ut  in  a  good  walnut  of  butter  and  scramble  eggs.  Just 
as  they  are  turning  thick,  put  in  the  oysters  and  stir  until  cooked.  Sin-ve  on  toast 
lightly  spread  with  anchovy  sauce.  Edii'ii  M.  Wiught. 

Welsh  Rarebit. 

One-half  lb.  cheese  cut  very  line.  Wet  i-liating  dish  with  cream,  add  piece  of 
butter  size  of  a  hickory  nut,  heat  butter  to  boiling,  add  ch.eese  slowly,  alternately 
with  a  little  cream,  until  all  the  cheese  is  melted;  add  1  teaspoonful  of  mustard,  a 
dash  of  cayenne  pepper  and  salt  to  taste.  Sift  with  spoon  and  cook  until  it  will 
not  string.     Servo  on  crackers  or  toast.  Jkssie  HorTKKS. 

Welsh  Rarebit. 

One  lb.  rich  American  cheese,  pinch  salt,  dash  or  two  of  paprika,  I/3  spoonful 
mustard,  lo  glass  ale,  1  Oix^^x.  Put  into  blazer  a  piece  of  butter  the  size  of  a  walnut. 
Add  cheese  which  has  lieeii  cut  in  very  small  ])ieces.  Let  nielt  well  then  add  the 
salt,  pa])rika,  and  mustard.  Put  in  th.e  ale  ne.xt,  but  be  careful  aiul  add  gradually. 
This  is  the  secret  of  a  fine,  smooth  rarebit.  Lastly,  just  as  you  are  ready  to  serve, 
add  (also  gradually)  the  vig,  beaten  well.  Serve  on  toasted  bread  or  crisp  crackers. 
This  amount  will  serve  G  people.  ^Mks.  W.  H.  Hopkins. 


82  SUPERIOR  COOK  BOOK 


When  You  Have  a  Bad  Couiih 


and  all  stuffed  up,  so  hoarse  you  cannot 
speak;  tn^  a  bottle  of 

TILLSON'S  SYRUP  OF  TAR  AND  WILD  CHERRY, 

IT  WILLL  GIVE  YOU  IMMEDIATE  RELIEF. 

25  AND  50  CENTS.  POST  OFFICE  BLOCK. 


Cheese  Fondue. 

One  f;il)los|)0()n  InitttT,  1  ciii)  milk',  1  cuii  ilry  lircad  rriiiiihs,  "i  cups  cliccsc,  "i 
r,u'_us.  1  salls])()(.)ii  inu.stard,  salt  and  c-awinii'.  !\k'lt  l)iilti'r.  add  (/ruinl)s  and  milk: 
when  mixture  is  liot,  add  elicese  and  eondinionts.  Wlu-n  smooth,  atld  yolks  of  eggs 
slightly  beaten.     Serve  on  toast.  Edith  ]\[.  Whioiit. 

Shrimp  Wiggle. 

Two  hea|»ing  tablespoons  of  hu.tter,  1  pt.  of  milk.  1  small  teaspoon  of  salt.  1 
(alilespoon  of  Jjousinan's  iJest  Patent  flour,  1  ])t.  of  shrimps.  14  ^'^^'^  Freneh  peas; 
add  a  dash  of  eayenne.  ^lelt  hutter.  add  ficnu'.  then  milk:  stir  until  smooth.  When 
boiling  hot.  add  shrimp.  ])eas.  salt  and  i»ep[)er.  Mi;s.  A.  Smith,  l^ansing. 

Lobster  Force. 

Two  eujis  lobster.  1  tablespoon  butter,  1  tal»l(>s])oo]i  Dousman's  Best  Patent 
flonr,  1  cup  cream, *1  tal)lespoon  chopped  parsley,  14  *j''  '^  nutmeg,  3/2  teaspoon  salt, 
cayenne,  yolks  of  3  hard-boiled  eggs  mashed  fine.  IMakc;  a  irliite  mncc.  add  yolks 
of  eggs,  parsley,  nutmeg,  salt  and  eayenne,  and  lastly  the  lol)ster  meat  cut  in  small 
pieces.  Edith  M.  Wkigiit. 

Grilled  Sardines. 

One  small  Itottle  of  catsup  and  one  box  sardines.  Heat  the  catsup  in  chafing 
dish,  then  ])ut  in  the  sardines,  being  careful  to  remove  all  the  oil.  Serve  on  salted 
wafers.  Gekaldine  Scott. 

Oyster  Rarebit. 

Remove  hard  muscles  from  ^2  pt.  of  oysters,  parl)oil  them  in  their  own  liquor 
until  edges  curl  and  remove  to  hot  bowl,  1  tablespoon  butter,  1  saltspoon  mustard,  1 
saltspoon  salt,  cayenne,  %  lb-  cheese  (chopped).  jMelt  butter,  add  clieese  and  sea- 
soning. Beat  3  eggs  slightly,  add  to  oyster  !ir[Uor  and  gradually  stir  into  melted 
cheese.     Add  oysters  and  serve  on  toast.  IOditm  M.  \VRiG;irj\ 

Welsh  Rarebit. 

One  11).  of  American  cream  che(>se,  %  pt.  of  ndlk,  1  tablespoon  of  butter,  2 
eggs  (beat  ver}-  light),  1  teaspoon  of  salt,  a  dash  of  cayenne  pepper.  When  milk 
and  butter  are  almost  at  boiling  point,  add  cheese,  salt,  pepper,  and  eggs  when 
cheese  is  thoroughly  dissolved.     Stir  constantly.  Mrs.  Miner. 

Golden  Buck. 

This  is  a  welsh  rarebit,  with  a  poached  egg  on  top  of  it. 

j\[rs.  p.  H.  Raiskey. 

Gypsy  Pot-Pourri. 

One  and  one-half  cups  of  veal    (ground).   1   cup  of  cream,  2  tablespoons  of 


SUPIOKIOR  COOK   liOOK  83 

flioose  (,ur;it{'(l ) .  '.^  t;ilil('s|)<)()iis  (if  walmits  (^tihiihI),  I  tal)lcs|)()()ii  of  l)(ni.siiiairs  Bcsl 
Patent  flour  (dissolved  in  a  little  milk),  'A  teasjiooii  of  salt,  i/i  tcasjjoon  of  pepper,  1 
tablespoon  of  butter.  Put  butter  in  pan.  then  veal,  cream,  ehoese,  walnuts,  salt, 
P'TI"''"  •""'    <'i'in'-  -^Fiis.   Smith,    Lansing. 

Eggs  and  Cheese. 

Six  egu's.  ;>  tablespoons  of  urated  cheese.  ]  bii-iir  lablcsiioou  of  butter.  I  lea- 
spoon  of  onion  juice.  1  saltspoon  of  pajjrika  and  a  liltle  salt.  .Mix  the  cheese,  but- 
ter, onion,  paprika  and  salt  in  hot  jjan  and  stii-  until  the  cheese  is  nieltod.  Break 
the  eggs  into  a  bow  I  and  whip,  pour  them  into  cheese,  i-rduce  the  flanu-  of  lamp  anri 
stir  until  done.     Ser\c  on  toa.-t.  l''i.oi;i;x(:i-;  IiAXDall. 

Smothered  Ham. 

Put  a  little  butter  in  chating  dish  ( i-enu)\c!  hot  water  pan),  then  ham.  Cover 
tightly  and  cook  '.]  minutes,  turn  and  cook  ?>  minutes.     Serve  at  once. 

^li;s.  Al.ma  Smi'i'ii.  Lansing. 

Pigs  in  Blankets. 

One  pt.  of  oystei's,  \._,  lb.  bacon,  toast.  J)i'ain  and  wi[)e  nice  large  ovsters. 
Cut  l)acon  ii!  thin  slices  and  pin  1  oyster  in  each  slice  of  bacon:  fasten  together  with 
tooth  picks.  Cook  in  hot  Idazel'  until  bacon  is  cris])  and  serve  on  round  pieces  of 
toast.  Fi.oiiEXci::  IJanual].. 

Lobster  a  la  Newburg. 

Put  2  ozs.  Imtte]-  in  chating  dish.  \\'h.en  melted  add  1  can  of  loI).<ter  that  has 
been  l)roken  iii  snuill  })ieces  and  freed  from  bone.  Pour  ovei*  this  %  cu])  of  sweet 
cream,  then  add  ,;?  eggs  well  beaten.  Cook  ;]  minutes  but  do  not  Ijoil.  Then  add 
3  drops  tobasco  sauce  and  4  ounces  sherry  wine.     Serve  hot. 


84 


SUPERIOR  COOK   BOOK 


For  Fine 


FURNITURE 


<^ 


?^I?  WILLIAM  LEININGER. 


GEORGE  E.  VOYER, 

Proprietor. 


RATES  S2.00  AND  82.50. 


A.  H.  FORDYCE. 


Scientific  and 
Practical 
Horse  Shoeing. 

ROADSTERS  A  SPECIALTY 

Lame  and  Interfering  HOrses 
Carefully  Attended  to. 


Ill  FRONT  STREET.   ISHPEMING. 


SUPERIOR  COOK   BOOK  85 


Pies. 


"No  soil  lujon  I'iu-i  li  is  so  dear  to  our  eyes 
As  the  soil  we  first  stirred  in  terrestrial  pies." 

lIor.MES. 


Puff  Paste. 

One  qt.  Dousman's  Best  Patent  flour  after  it  is  sifted,  1  teacup  lard,  very  cold. 
Mix  thoroughly  3  eggs  beaten  together  and  little  pieces  of  ice;  stir  into  flour  and 
lard  with  spoon.  Roll  out,  put  %  cup  of  butter  on,  sprinkle  flour  over  all  and  roll 
again.    This  will  make  four  pies. 

Puff  Paste. 

One  lb.  Dousnian's  Best  Patent  flour  (winter  wheat  is  best),  1  lb.  butter  (well 
washed  in  ice  water  until  it  is  like  putty).  Take  a  ])iece  of  butter  size  of  an  egg  and 
put  into  the  flour  with  i/?  teaspoonful  of  sugar,  %  teaspoonful  salt,  !/>  white  of  an 
egg;  add  XU  cup  ice  water  gradually,  knead  well,  then  make  into  little  loaves.  Poll 
these  out  and  place  the  remainder  of  the  butter  lietween.  Fold  8  times.  Ahrai/i^  roll 
from  you.  ^Frs.  John  Powkh. 

Pie  Crust  for  One  Pie. 

One  full  measuring  eup  of  Dousman's  Jk'.st  Patent  Hour,  t;>  cup  of  sweet  lard 
(or  part  butter),  i/^  teaspoon  salt,  4  tablespoons  of  ice  water.  Work  all  together 
(except  water)  till  like  cracker  cruml)s.  then  add  water  a  little  at  a  time. 

Pie  Crust. 

Two  and  one-half  cui)s  Dousman's  liest  Patent  tlour,  I  rounding  cup  lard  and 
butter  mixed.  1  level  teaspoon  l)aking  ])owder,  salt.  Mix  shortening  well  through 
the  flour,  then  add  just  enougli  cold  water  to  wet  it  up.  handling  softly.  This  makes 
2  pies  and  1  extra  crust.  ^[us.  Atwell. 

Butter  Pie  Crust. 

One  small  pt.  of  Dousman's  Best  Patent  flour,  I  teasjioon  baking  powder,  pinch 
of  salt,  large  i/>  cup  l)uit('r.     ^Ii\  with  cold  water.  ^lus.  Kxickeuuockkr. 

To  Make  Suet  Crust. 

Select  leaf  or  tender  suet;  free  it  from  membrane,  measure,  and  to  each  pt. 
allow  an  e<[ual  (piantity  of  sifted  Dousman's  Echo  jiastry  flour:  add  a  teaspoonful 
of  salt ;  chop  the  flour  and  suet  together.  When  well  mi.xeil  a<ld  suflicient  ice  water 
to  make  a  moi.^t  but  not  wet  dough.  Put  a  little  water  Jiere  and  there,  never  ])utting 
it  down  in  the  same  jdace:  stir  Cf)nstantly  until  all  jiarts  are  evenly  moistened.     This 


86  SUPERIOR  COOK  BOOK 

crust  rolled  about  W  of  an   iiicli  thick  may  he  u^o{\  owv  ai)i)les  or  fruit  for  fruit 
tarts  or  as  a  cmst  foi'  meat   pies  or  i)asiit's.  IMiis.  X.  \V.  Ixuogman. 

Rhubarb  Pie. 

Peel  and  cut  rluiharh  in  small  pieces  and  place  in  th<'  tin.  usin^-  a  lower  crnst; 
sprinkle  a  ciij)  of  su^i^ar  o\cr  it  and  take  another  hall'  cup  of  sugar  mixed  with  2 
tablespoons  of  Dousman's  I'est  PatcMit  thuir  and  co\-er  oxer  this;  ])lace  ])ieces  of  but- 
ter on  and  cover  with  toj)  crust.  ]\lake  all  fruit  pit's  in  this  way.  varying  amount  of 
sugar  to  the  kind  of  fruit  used.  Mus.  Atwkll. 

Rhubarb  Pie. 

Take  pic  dish  to  l)e  used  and  wash  and  slice  the  stock  until  you  have  it  rounding 
full.  Then  pour  boiling  water  and  let  stand  10  minutes.  Di'ain  well,  then  add  1 
cup  of  sugar  and  ;>  S(|uare  crackers  i-olled  wvy  tine,  just  a  jiincb  of  salt  and  a  little 
grate<l  lemon  ])eel.     This  is  one  <d'  the  nicest  i'hid)arl)  pie  recipes  I  have  ever  triinl. 

.Mi;s.  Uniu'it. 

Pie  Plant  Pie. 

Two  cups  of  pie-plant  shaved  tine,  yolks  of  'c!  eggs,  1  cu])  of  sugar,  1  heaping 
tablespoon  of  Dousman's  Best  Patent  flour.  I'eat  togetlier  and  let  stand  an  hour. 
Bake  with  one  crust  ami  when  baked  spread  the  siiffly  l)eaten  whites  of  two  eggs 
lightly  Mvei-  the  top  of  a  mei-ingiie.  Miis.  Sey.alouu  Holly. 

Pie  Plant  Pie. 

Line  a  tin  with  ]>aste  and  bake.  Stew  pie-plant  with  sugar,  small  piece  of  but- 
ter, until  it  almost  jells.  When  cold  and  just  before  serving  pour  into  crust  and 
cover  with  whipped  cream.  Mi;s.  .\.   IT.  BAumoi^ 

Green  Tomato  Pie 

Peel  and  slice  green  tomatoes,  allowing  for  1  pie  4  tablesjioonfuls  of  vinegar,  1 
of  butter,  3  of  sugar,  and  ilavor  with  nutmeg  oi'  cinnamon.  Bake  slowly  with  2 
ci'usts  in  a  Jewel  Kange. 

Cranberry  Pie. 

Chop  finely  together  2  cupfuls  cranberries  and  1  cupful  seeded  raisins;  add  2 
cupfuls  sugar,  and  cupful  water,  and  sprinkle  a  little  Dousman's  Best  Patent  flour 
over  the  berries.     Bake  in  2  crusts  in  a  deep  ])ie  tin  in  a  dewel  Bange. 

Chocolate  Pie. 

One  coffee  cuj)  uulk,  %  cofll'ee  cup  sugar,  2  tables]»oons  grated  chocolate,  yolk^ 
of  3  eggs.  Heat  chocolate  and  uulk  together  in  double  boiler;  add  sugar  and  yolks 
beaten  together  to  a  cream,  cook  uidil  thick  stii'ring  constantly;  add  vanilla,  pour 
llie  nnxture  in  a  baked  crust  and  ]»ut  on  nn'i'lngue,  nuide  of  the  whites  of  the  eggs. 

iM  ISS   BUKOKSS. 

Chocolate  Pie. 

b\)Ui-  taliles])oons  gi'ated  cliocolate,  (I  iabl(\'^poons  sugar,  2  tablespoons  corn 
stai'ch,  yolks  of  two  eggs.  1  pint  water.     Whij)  whites  of  two  eggs  for  the  top. 

Mrs.  James  Tucker. 

Strawberry  Pie. 

Line  pie  tin  with  good  pastry,  ])rick  with  a  fork  and  bake  in  Jewel  Bange. 
Fill  with  strawberries,  shake  plenty  of  ]iowdered  sugar  over  l)erries.  ('over  pie 
with   whii)ped  cream,  sweetened;  use  plenty  of  (-ream  and  serve  cut  like  pie. 

Mrs.  G.  G.  Johnston. 


Sn/ICKIOR  COOK    BOOK  87 

Miss  Sweet's  Lemon  Pie. 

One  and  onc-lialf  Icinons.  I  ciiii  >ii,L;ar.  J  cuii  lioiliiiii  water,  2  eggs,  butter  size 
of  an  egg.  Two  licai'iiig  lahlespodiis  ol'  cornstarcli.  i'oil  lemon,  sugar,  water  and 
butter  together  and  add  nioistent-d  coi-nstiircb  :  set  it  oil'  tlic  stove  1  niinntc  and  stir 
jn  beaten  yolks — use  wliites  for  meringue. 

Lemon  Pie  with  Tnvo  Crusts. 

For  small  ])ie:  'Vi\\<v  I  ciii)  df  sugar.  1  tabl('s])0()n  of  Dousnum's  Rest  Patent 
ilour ;  mix  together  and  add  I  well-beaten  i"f>;<i:,  (i  tablespoons  water  and  1  lemon 
slieed   in  thill   small   pieees.  .Mi;s.   W.    II.  .Ion  xs  ton. 

Lemon  Pie. 

One  and  mie-liair  cuiis  sugar.  1  lahlcspnoii  of  cornstarch,  2  small  cups  of  boil- 
ing water,  butter  size  of.  a  walnut  and  a  pinch  of  salt.  Boil  until  elcar,  set  to  cool, 
'idien  add  1  largi'  lemon,  a  little  of  the  rind  grated,  .■>  eggs.  Sei)arate  two  Avbites 
for  frosting.     liake  in  a  ([uiek  oven  in  a  Jewel  IJange.  Mi;s.  .7.  A.  HttYDEX. 

Lennon  Pie. 

One  eu])  sugar,  jiiite  of  1  large  lemon,  yolks  of  :>  eggs,  i/j  cup  water,  1  large 
grated. raw  ])otatn:  mix.  Pour  into  pan  lined  with  crust  and  bake  in  a  Jewel  range 
;5()  minutes,  ^^'llip  the  whites  of  ;!  eggs  with  1  lal)les|)oonful  of  jnilverized  sugar. 
Spread  on  top  and  bi'owii.  ^lUs.  CtI-:o.  B.vMFOijn. 

Lemon  Pie  Filling. 

The  juice  of  2  lemons  and  a  little  grated  rind.  :!  cups  sugar.  2  cups  water,  i^ 
cup  Dousnian's  Best  Patent  Hour,  genei'ous  measure;  yolks  of  (i  eggs,  a  ])iece  of  but- 
ter the  sizie  of  a  large  liickory  nut.  Stir  the  butter,  sugar,  flour  and  rind  together. 
Add  tlie  juice,  the  well-beaten  yolks  of  tlie  eggs  and  water.  Cover  with  the  wliites 
of  the  eggs  well  beaten  and  a  little  powdered  sugar  added.  This  will  make  two 
])ies.  ]\riss  U.  Eoi'ES. 

Lemon  Apple  Pie. 

One  lemon.  1  cu]i  sugar.  I  cup  cold  water,  small  round  crackers:  peel  lemon, 
removing  all  the  white  inner  skin,  slice  very  thin.  Cover  the  bottom  crust  with 
split  crackers,  one  layer  laid  closely.  Add  the  sliced  lemon,  laid  over  the  crackers; 
add  tlie  cu]i  of  sugar  spriid<le<l  eveidy  over  the  lemon;  add  one  cup  of  cold  water 
carefully  over  all.  Cover  with  top  t-riist  and  l)ake  in  a  Jewel  range  like  apide  ])ie. 
To  be  (>aten  fresh.  Mits.  M.  M.  P.v:\r.si)i;Li.. 

Apple  Lemon  Pie. 

One  ])t.  l;ot  water.  •' ^  cup  sugar.  1  teaspoon  butter.  2  eggs,  2  tablespoons  corn- 
starch. ]>inch  (d'  salt.  1  gi'aled  rind  and  juice  of  oiU'  lemon,  1  grated  apple.  Tane  the 
pie  tin  with  g()(i(|  rich  crust  and  put  in  Jewel  range  and  bake,  then  make  the  lilling 
jiiid   let    it  cool,      ("se  the  yolks   for  lilling  and   the  whites  for  top. 

M.\i;v  15()i"i;cii:i;. 

Raisin  Lemon  Pie. 

One  cup  seeded  raisins.  1  cup  cold  wati-r.  grated  rind  and  juic<'  of  1  lemon, 
V,  cup  sugar.  2  1ables])oons  melted  butter.  2  tablespoons  Dousmairs  lU'st  Patent 
Hour.  IJoil  water  ami  thicken  with  thuir  lirst.  then  add  other  ingredients.  Pake  in 
a  Jewel   l.'ange  with  two  crusts.  ^Flts.  TiiovrAS   Pi-l.I.ow. 

Fig  Pie. 

One-half  cup  ligs.  chopped  Jiui'.  1  cu))  water.  1  cup  sugai'.  1  cup  apjtles.  chopped. 
volks  of  2  vi<:i:!:i^,  V-  lemon.  1  small  lalilespoon  cornstan-h.  I'.oil  until  thick.  Whiles 
of  eggs  for  "frosting.  Mtjs.   M.  \.  OLiiiw.uTE. 


88  SUPKRIOR  COOK  BOOK 

Jelly  Pie. 

One-half  cnp  of  jelly,  3/4  ^^^P  ^^  butter,  14  *^'^ip  each  of  cream  and  sugar  (if 
sour  jelly  use  1  cup  of  sugar),  3  eggs,  1  teaspoonful  each  of  Dousman's  Best  Patent 
flour  and  vanilla.  Cream  butter  and  sugar;  add  eggs  well  beaten,  cream  and  jelly; 
lastly,  put  in  flour  and  vanilla.     1'bis  filling  is  for  1  pie  and  is  very  delicious. 

Miss  Minnie  Witt. 

Cream  Pie. 

Two  and  three-quarter  cups  sweet  milk,  1  cup  sugar,  i/o  cup  Dousman's  Best 
Patent  flour,  yolks  of  .2  eggs.  Cook  milk,  flour,  eggs  and  sugar  in  double  boiler. 
When  cool,  add  1  teaspoon  vanilla.  Fill  a  baked  crust  with  above  and  cover  with 
meringue  nuide  of  the  whites  of  2  eggs  beaten  stitf  with  2  tal)lespoons  sugar.  Brown 
in  Jewel  Pange.  .Mrs.  W.  H.  Anderson. 

Cream  Pie. 

Two  cups  of  rich  milk,  2  rounding  tablespoons  of  sugar,  2  rounding  tablespoons 
of  Dousman's  Best  Patent  flour,  1  rounding  teaspoon  of  butter,  2  eggs  (yolks). 
When  cool,  add  1  teaspoon  of  vanilla. 

Meringue. — Two  eggs  (whites),  1  tablespoon  of  sugar,  C  drops  lemon  extract. 
Brown  very  lightly  in  the  oven  in  a  Jewel  Eange.  Mrs.  G.  Miner. 

Cream  Puffs. 

One-half  cup  of  butter  (scant),  1  cup  of  water.  Bring  to  a  boil  and  add  1  cup 
of  Dousman's  Best  Patent  flour.  Cook  2  minutes,  stirring  thoroughly.  Remove 
from  fire  and  beat  in  4  eggs — one  at  a  time — drop  on  buttered  tins  and  bake  35 
minutes  in  a  moderate  oven  in  a  Jewel  Range.     Makes  1  dozen  puffs. 

Filling. — Scald  1  pt.  of  milk.  Mix  %  cup  of  sugar,  scant  %  cup  of  Dous- 
man's Best  Patent  flour,  i/>  saltspoon  of  salt,  2  eggs,  and  add  this  to  hot  milk.  Cook 
20  minutes  in  double  boiler,  stirring  constantly.     Cool,  add  1  teaspoon  of  vanilla. 

Mrs.  a.  W.  Haidle. 

Cream  Puffs. 

One  pt.  of  boiling  water,  i/o  cup  of  butter,  1  cup  of  sifted  Dousman's  Best 
Patent  flour,  3  eggs.  Place  boiling  water  on  stove  and  add  to  it  the  butter,  then  the 
flour ;  remove  from  stove  and  put  in  an  earthen  dish  and  beat  until  cold.  When 
cold  add  the  eggs  1  at  a  time  and  beat  until  all  are  mixed  in.  Then  drop  into  a  but- 
tered pan  and  bake  20  minutes  or  more  in  a  quick  oven  in  a  Jewel  Range.  Take 
about  a  tablespoonful  of  batter  for  each  puff.  When  cold  slit  open  and  add  the 
cream  or  custard.  Mrs.  H.  F.  Handford. 

Cream  Puffs. 

Put  into  a  large-sized  saucepan  half  a  cup  of  butter  and  one  cup  of  hot  water; 
set  it  on  the  fire,  and  when  the  mixture  l)egins  to  boil  turn  in  a  ])int  of  sifted  flour 
at  once,  beat  and  stir  until  it  is  very  smootli  and  leaves  the  pan.  Remove  from  fire, 
and  when  cool  add  five  eggs  that  have  been  well  beaten,  first  the  yolks  and  then  the 
whites,  also  a  little  salt.  Then  set  in  a  warm  pli^ee  for  half  an  hour,  stirring  fre- 
c|uently.  Drop  on  buttered  tiu-^  in  large  spoonfuls  about  two  inches  apart.  Bake 
about  twenty  minutes  in  a  quick  ()V<'n.  When  done- they  will  be  quite  light.  When 
cold  open  tlieiu  on  tlie  side  with  a  knife  and  put  in  as  much  as  possible  of  whipped 
cream  or  custard.  Mi;s.  j^els.  Clifton. 

Almond  Flowers. 

Roll  out  some  paste  and  cut  out  a  numlx'r  of  round  pieces  with  a  fluted  cutter. 
Now  work  up  the  paste  again  and  cut  out  an  equal  number  of  pieces  2  sizes  smaller. 
Brush  the  larger  pieces  over  Avith  white  of  an  egg  and  ])lace  a  snuiller  piece  in  the 
center.     Blanch  the  almonds  and  divide  them  into  halves.     Press  them  slantino-  into 


SUPKKIOK  COOK  BOOK  89 

tlic  paste,  closely  aroniul  ilic  smaller  riii;^-  and  hake  in  a  .Irwcl  K'aiiij'e.     When  done, 
place  in  the  centers  a  l)it   of  jelly.  ^Ii;.'^.  Si-iion,. 

Chess  Cakes. 

One  lb.  snoar,  V.  pt.  of  water,  lloil  I ')  iniiiiitcs  in  donhle  l)oiler;  add  V^  "*•  '^^ 
cocoanut  and  boil  1.")  minutes  longer.  \<\i\  '  i  II).  of  Imtter,  yolks  of  4  eggs,  well 
beaten.  Take  from  lire  and  add  well-beaten  whites  of  4  eggs.  Fill  patty  pans  lined 
with  rich  pastry.      Uake  lightly  in  a  -Jewel   I'angc.  Mns.  JoiiN^  Powku. 

Eccles  Cakes. 

One  cup  of  currants.  1  cu])  of  granidated  sugar,  1  cup  of  finely  chopped  lemon 
peel,  1  piece  of  butter  the  size  of  an  egg  (large),  1  teaspoon  of  cinnamon,  y^^  tea- 
spoon of  ginger.  AN'oik  these  to  a  i)aste.  Take  pnlV  jiastc,  roll  it  14  of  an  inch  thick. 
Cut  this  into  ])ieces  3  inches  square.  Place  some  of  the  filling  on  each  square  and 
take  the  corner  nearest  you  and  fold  over  to. the  opposite  corner,  making  a  triangle. 
Press  down  with  ])alm  of  hand,  l)rush  top  with  water,  sprinkle  with  granulated 
sugar,  being  careful  the  edges  are  fastened  securely.  Bake  in  a  moderate  oven  in 
a  Jewel  Eange.  Mrs.  Gko.  Fisher. 

New  England  Dried  Apple  Turnovers 

Soak  apples  until  soft,  cook  until  soft  enough  to  jjut  through  colander,  season 
with  lemon  and  sweeten  with  sugar  to  taste.  Make  dough  as  for  any  doughnuts,  cut 
with  cookie  cutter,  roll  thin,  drop  1  tablespoon ful  of  dried  a]:)ple  sauce  in  center,  turn 
once,  pinch  edges  together  very  carefully  and   fi-y  in  hot  lard. 

]\rKS.    Ht'RLINUiAMi:. 

Cheese  Straws. 

Two  cups  grated  cheese,  V;{  '^'"P  l)Utt('r.  cayenne  to  taste,  %  cup  Dousuum's 
Best  Patent  flour  or  enough  to  roll  as  pie  crust,  \->  cup  warm  water.  Work  l)utter 
and  flour  together,  beat  all  together,  roll  out  and  cut  in  narrow  strips  and  bake  in  a 
hot  oven  in  a  -Jewel  Pange  to  a  light  luowu.  i\Ii!S.  -J.  E.  SuESS. 

Crust  for  Timbale  Shells. 

For  timbale  shells,  use  \->  a  |>iiit  of  i)ousnuin"s  Ijest  Patent  flour,  a  generous 
gill  of  milk,  2  eggs,  Y2  ^  teaspoon  ful  of  salt,  I/2  '^  teaspoonful  of  sugar  and  1  table- 
spoonful  of  salad  oil.  Beat  the  eggs  until  light  and  then  add  the  milk  to  them. 
Pour  this  mixture  onto  th.e  flour  and  beat  to  a  smooth  batter.  Add  the  other  in- 
gredients and  beat  2  minutes  longer,  i'ut  the  timbale  iron  in  a  kettle  of  hot  fat 
for  about  ten  minutes.  Lift  the  iron  fi'om  the  fat  and  turn  it  over,  to  drain  all  the 
grease  from  the  timbale.  Have  a  pan  lined  with  brown  ])aper  and  drop  the  tim- 
bale into  this.  ('ontin\U'  ibis  process  until  all  the  batter  has  been  cooked.  These 
shells  will  be  found  delicate  cris|)  cups.  Ari'ange  the  shells  on  a  dish  and  put  into 
each  a  heaping  tal)les])oonful  of  any  kind  of  meat  or  fish  cut  into  dice  and  heated  in  . 
a  delicate  sauce.  Take  the  bowl  of  batter  in  the  left  hand  and  hold  it  near  the 
kettle  of  fat;  with  the  right  hand  lift  the  iron  from  the  fat  and  dip  it  into  the  bat- 
ter, coating  the  iron  about  an  inch  deep  witii  the  l)atter.  Peturn  the  iron  to  the 
fat   and  cook  the  batter  until   it   is  n  delicate  bi-o\\ii.      It   will   take  about  1    minute. 

Puff  Paste  for  Tarts. 

One  CU])  of  Doiisnuin's  I'est  Paie^nt  flour,  1  eup  of  lard,  1  teaspoonful  of  sugar, 
1  teaspoonful  of  baking  powder,  1  teaspoonfuls  of  water,  white  of  1  egg.  Mix  and 
set  on  ice  1  hour.  ^fiis.  Tl.  F.  lI.\N'nFonn. 

English  Tarts. 

Roll  out  puff  ])aste  as  foi'  pie  crust  and  cut  with  biscuit  cutter.  To  till,  take 
1  cupful  .needed  raisins,  juice  and  grated  rind  of  1  lemon,  1  cupful  sugar  and  3  figs; 
chop  figs  and  raisins,  mix  with  sugar  and  lemon,  place  a  spoonful  on  one  side  of 


90  SUPERIOR  COOK  BOOK 

each  rouiul  of  crust,  fold  ovei-  and   wet   cdacs  and    piiicli   toucl  her,  prick   toj)   with 
J'ork.  l)akc  -jd   ndiintcs  in   a  Jewel    Ran,iiC.  ^[rs.   (Jthzi. 

Sand  Tarts. 

Two  cups  sugar.  1  cup  butter.  ;!  cups  !)()usnian"s  JBest  Patent  flour,  2  eggs,  leav- 
ing out  the  white  of  one.  T»oll  ont  thin,  cut  in  s([uarcs,  spread  white  of  egg  on  top, 
sprinl\le  with  cinnamon  and  sugar  and  [)ress  a  hhinched  almond  in  the  center. 

Mrs.  Eddy. 

Date  Torte. 

1^'our  eggs.  1  cu[)  sugai',  1  piiicli  salt.  1  lb.  of  dates,  f  lb.  walnuts,  large  cup  of 
ih)ur,  2  teaspoons  ))aking  powder.  Eent  volks  and  sugar  verv  hard,  add  well  beaten 
wliites.  and  salt  to  taste,  then  add  the  ilour  (and  if  not  stiff  enougli  add  little  more) 
and  bakini.''  powder.  hi>tl\-  the  dates  and  walnuts  t-hop[ied  verv  coarse. 

Mrs.  R.  H.  Eolly. 

Krummer  Torte. 

One-half  pound  each  of  datt'^;  and   walnuts  cut  in  small   [)ieces.  -|  lb.  sugar,  3 
iai>iespoons  biead  crumbs,  1   teaspoon  baking  powder,  (i  eggs.     Beat  yolks  and  stir 
in  the  al)o\c  ingi'edicnts.     .vdd  beat'm  whites  last.     Bake  in  2  sheets  in  Jewel  Range 
slowly  foi'  .')'/  minutes.     When  cold  crumble  ami  cover  with  whipped  cream,  fiavorad. 
■aiul  sweeteiu'd.  Mrs.  Klennp]R. 

Kartoff le  Torte. 

Fou]-  eggs.  2  cuj)s  sugar,  1  cu])  butter,  ^  cu])  milk.  ]  lb.  almonds,  rind  of  a  lemon, 
I  teaspoon  of  cinnamon.  Put  togetlicr  same  as  any  other  cake.  Potatoes  must  be 
cooked  the  (la\-  bid'ori'.  Mrs.  Ivlexneil 

Vinegar  Pie. 

One  CU})  sugar.  VU  cuj)  vinegar,  f  tablespoon  Dousman's  Best  Patent  flour,  i/> 
ctip  water,  1  egg,  little  piece  of  Initter.  ]\Irs.  Bradford. 

Pumpkin  Pie. 

One-hall  cuj)  sugar.  U.  can  of  ])umpkin.  V.  ])t.  of  rich  nnik,  1  egg,  beaten  and 
added  last.     Salt,  gingei'.  allspice  and  cinnamon  to  taste.      Mi;s.  A.  W.  TIaidlk. 

Punnpkin  Pie. 

Pare  tlu'  [)umpkin,  cut' in  small  pii'Ccs,  and  stir  in  enough  water  to  prevent 
burning:  when  soft  strain  through  colander;  to  1  (|t.  of  pumpkin  add  1  (|t.  of  milk, 
1  tahlesjjoon  of  ginger,  1  teaspoonful  of  salt,  1  teaspoonful  cinnamon,  1  nutmeg,  2 
cujis  of  sugar,  4  eggs  well  Ix'aten.     ^'his  makes  2   full  ])ies. 

IMrS.     M.     X.    OtTIlWAITE. 

Mock  Mince  Pies. 

One  and  one-half  cu})s  of  sugar,  l'/^  eups  of  molasses,  l^  a  cup  of  vinegar,  14 
CU])  of  nielte(|  butter,  2  cups  of  raisins  and  2  cu])s  of  currants,  12  butter  crackers 
rolled  hue,  2  eggs,  1  ieasjioon  each  of  cloves,  cinnamon  an<l  ntitmeg.  Salt  to  taste. 
Make  2  pies.  Mrs.  PIopkins. 

Squash  Pie. 

One  <|t.  of  l)oiled  milk,  1  ])t.  ol  strained  squasli,  2  teacups  of  sugar,  1  teaspoon 
of  salt.  Spice  to  taste,  ginger,  nutmeg  and  cinnamon,  four  eggs  beaten  separately. 
])essert  spoon  of  butter,  melted  in  the  milk.  Add  the  sugar,  salt  and  spice  to  the 
squash,  then  |)ai't  of  the  milk.  Mix  well  ami  add  the  rest  of  the  milk,  then  the  eggs 
last.  Mks.  Fowle, 


SUPERIOR  COOK  liOOK  91 

Mince  Meat. 

"^I'wo  11)!^.  of  Ix'c'f.  Iidili'd  jUkI  iiiiiHcd.  'j  His.  oI'  siict,  clcaiitMl  of  sjvinfi'S.  •*  Ihs.  n\' 
soodod  raisin^:,  2  ll)s.  of  cniTanls,  (i  S|)itX('iil)iiri>-  npidcs,  clioppcd,  .')  Ihs.  of  .suj>ai".  I 
lemons,  1  oi'aiiiiv,  \->  11).  cilroii,  ''  iiutiiic^is.  ."J  tal)l('s])()<)iifuls  cinnaiiioii.  '.\  tal)l('S])ooii- 
j'uls  salt,  1  teaspoonfiil  cloves.  1  Icaspoonrul  allspice.  1  (|t.  cral)a]i]>le  cider.  S(|ueeze 
jiiiee  from  lemons  and  oraiiiic  chop  them  line  and  add  the  juice  If  hrandy  is  used 
loosen  the  top  crust  with  a  knife  and  mix  from  1  to  S  teasjjoon  fuls  nf  l)est  French 
hrandy   in.   llien    I'eplace  crust.  M  i;s.    Iioi-i-s. 

Mince  Meat. 

Suppress  all  lihei's  and  skin  rnnn  '  ^.  Ih.  heel'  kidney  suct.chup  it  up  very  lliiely; 
chop  1/.  Ih.  cooked  o\  heai'l  ;  ^vvi]  and  |iick  '  ^.  II).  Malai^a  raisins.  '^  lli.  Smyrna 
raisins,  i  u  Ih.  cui'rants;  chop  ."]  ozs.  of  citron,  cut  ;>  ozs.  candied  orauiic  ])i'el  into  o-Ki 
of  an  inch  sipians,  pet'l  and  chop  tine  2  Ihs.  a|)))les.  Have  2  ozs.  hrown  sugar,  Vo 
oz.  ground  cinnamon,  y_^  oz.  grated  nutmeg,  Vi  *'^'-  alls])ici'  and  ground  ginger  and 
'4  oz.  of  powdered  c<u'iander  seeds.  1  j)t.  cider.  1  gill  mm.  V,  gill  of  hrandy  and  the 
])eids  and  juice  of  "2  lemons:  mix  all  the  ingredients  together  and  put  into  a  stone 
ci'ock,  leaving  it  in  a  cool   place   I'oi-  at    least    L")  days  hefore  using. 

Dr.  ,I.  \'ANnE\KXTi:i(. 

Mince  Meat  for  a  Small  Family. 

T>eft-o\('r  pieces  ol'  meat  fi'oin  eithei'  I'oast  or  steak  mav  he  used  for  uiinco- 
lueat.  Foi'  2  pies  take  1  cupful  of  liuely  chopped,  cold,  cooked  meat.  \(\i\  2  tahle- 
sjioonfuls  of  sugar,  2  of  cho])]ied  suet,  \/._>  a  i-npful  of  raisins,  Yj  a  cupful  of  currants. 
2  tart  ajjples  cliopjjed  fine,  V2  a  teasi)oonful  of  cinnamon,  a  salts])oon  of  cloves,  the 
grated   rind   and   juice  of    1    leiiion.  and    ^  ■_>  a    pint   of   hoiled   eider. 

English  Mince  Meat  Without  Meat 

One  Ih.  hi'own  sugai'.  1  Ih.  suet,  I  Ih.  raisins,  1  Ih.  currants,  1  Ih.  sultana  raisins. 
8  large  apples,  rind  of  2  and  juice  of  t  lemons,  chopped,  2  teaspoons  allspice.  1  nut- 
meg.  1    tuiidflei-.  any   kind   of  sweet    wine. — sherry   or   hrandy. 

.Mi;s.    I-'.    I'.    .\i:i;i)iiA.M. 

Green  Tomato  Mince  Meat. 

One  ])k.  of  green  tonuitoes  cho})i)t'd  line;  drain  olf  jiearly  all  the  water,  add  f! 
Ihs.  of  l)rown  sugar,  2  cU])fuls  of  hoiled  cider;  hoil  4  hours;  then  add  3  Ihs.  of  seeded 
and  cho])ped  raisins.  1  Ih.  of  clioppe(l  dates  or  1  can  of  red  sour  cherries,  2  tahle- 
s])oonfuls  of  cinnamon.  2  of  allspice.  1  of  cloves,  'i.'  <i  nutmeg  gi'ateil.  a  little  pep])er 
and  salt,  lioil  ^ ._,  an  hour  after  all  ingi'edients  have  heen  ailded.  \\'ill  keep  all 
Winter. 


92  SUPERIOR  COOK  BOOK 


Cleveland-Cliffs 
Iron  Co. 


ORGANIZED: 

Cleveland  Iron  Mining  Co.  .  .  .  1849 

Iron  Cliffs  Co.  ......  1864 

Pioneer  Iron  Co.  .....  1857 


IRON  ORE. 


PIONEER  CHARCOAL   IRON. 


Charcoal 
Iron  Ore.  Iron. 


Total  product  to  Jan.  1,  1905 18,732,632     822,135 

1904  product 1,069,263       64,130 


Lands  for  Sale  or  Lease. 


OFFICERS: 

Will.  G.  Mather,   President-Treasurer,  Cleveland,  O. 

J.  H.  Sheadle,  Secretary,  Cleveland,  O. 

R.  C.  Mann,  Auditor,  Cleveland,  O. 

M.  M.  Duncan,  A^ent,  Ishpeming,  Mich. 

Austin  Farrell,  Manager,  Furnace  Department,  Mar- 
quette, Mich. 

C.  V.  R.  Townsend,  Asst.  Agent,  Land  Department, 
Nesfaunee. 


SUPKRIOK  COOK  BOOK  93 


Puddings. 


CusUirds  for  suin>»-'r.  and  an  imkIU'ss  host  of  otlicr  sucli  lady-like  luMiric: 

"Tlio  Hour,  tlio  sugar,  and  tlif  fruit 
Conimiiifrk'd  well,  liow  well  tlioy  suil. 
Wlifii  they  were  well  bestowed. "' 


Walnut  Date  Pudding. 

Two  larji'e  eggs,  1  cup  of  jjowdcrcd  siigai'.  1  ciii)  of  walmits.  (•li()i)i)c<l.  1  cup  «il 
dates,  cut  fine,  2  tablespoons  Dousuian's  Best  I'atent  flour,  1  leaspi.ou  of  baking 
powder.  Beat  eggs  verv  liglit,  add  sugar,  nuts  and  dates  and  lastly  tb.e  Hour  mixed 
with  the  baking  powder.'  Bake  in  a  slow  oven  in  a  Jewel  Kange  1  bour.  Pour  over  a 
glass  of  wine  and  cover  with  whi])i)ed  cream.  Tbe  wine  nuiy  be  omitted.  Put  cream  on 
3  hours  before  serving.  ^I'!^-  ^'''^>-  -'•  M  ^  ^^• 

Tapioca  Pudding. 
Soak  i/>  a  cupful  of  tapioca  U  liuur  in  a  pi.  of  cold  walcr.  Tlini  put  it  in 
saucepan  and  let  it  boil  20  minutes  or  until  it  is  transparent:  if  it  becomes  too 
thick  add  a  little  more  water.  In  a  double  l)oiler  bring  a  (jt.  of  milk  to  lioiling 
point  with  thevellow  rind  of  Vi'  ^^  Vernon  and  a  little  salt.  Beat  tbe  yolks  of  fi 
eggs  witb  a  cup"  of  sugar,  add  them  to  tbe  milk,  stirring  until  smootb  and  creamv. 
but  not  allowing  it  to  boil.  Wlieii  thick,  remove  from  lire  and  add  tlie  tapioca, 
blending  thoroughlv.  Bour  it  into  a  pudding  disb.  Heat  tbe  whites  of  tbe  eggs 
to  a  stiff  froth  with  three  tablesjioonfuls  of  ]iowdered  sugar  and  ont^  teas]->oonful 
of  vanilla.  Spread  over  pudding  and  brown  liglit Iv  in  tbe  oven.  Tbe  pudding 
reouires  no  baking  and  is  d(>licioiis.     Serve  very  cold. 

^  Miss  :Mixnii-:  Witt. 

Pineapple  Tapioca  Pudding. 

Four  lemons.  2  cups  of  sugar.  2  eups  of  civaiii.  1  tan  of  grated  pineapple. 
whites  of  4  eggs.  Beat  eggs  stiff  and  tben  ad<l  tl'e  beaten  enam  and  add  to  1  cup 
of  tapioca  soi^ked  over  niulit  and  cooked  ].revioiisly.  One-ball'  of  tbis  recipe  luake.s 
a  good  sized  dish  full.     '  ^li^^-  '''■  1^-  ^-^^^i- 

Cold  Pineapple  Pudding. 

Use  canned  pineapples,  tbe  sliced  variety.  Put  one  large  slice  at  eacb  side  of 
a  mould  holding  a  quart,  and  cut  enough  of  the  rest  of  tbe  fruit  into  snu\ll  i)ieces  to 
fill  a  large  cup  ball"  fidl.  Pill  another  large  cup  tbree-fourtbs  full  of  juice  and 
put  on  fire  witb  tbe  volks  of  4  eggs  l)eaten  and  stir  until  it  begins  to  tbickeu.  Pu-at 
till  smooth,  then  add  tbe  half  cup  of  cut  pineapple  and  i)ut  aside  to  cool.  Wbip  i :. 
pt.  cream  until  tbick.  :\lix  with  the  ega:  mixture.  Pill  mold  and  pack  m  ice  and 
salt  for  3  hours.  ^^^^-  Bilkey. 


94  SUPERIOR  COOK  BOOK 

Pineapple  Tapioca  Pudding. 

Si»;ik  1  ciii)  tapioca  nxrv  iiiiilil  in  |ilciil\  of  walcj'.  In  nioi'niii,:^'  drain  nlT  an\- 
water  that  remains:  add  ' ;_.  v\\])  warm  watci-.  and  cdok  in  douMc  lioilcr.  Wdicn 
almost  clear,  add  V  [.  cups  su,i;ar,  juice  of  "J  lemons  an.d  one  can  of  ui'ated  pineapide. 
I^et  boil  n|).  i-enio\'e  from  (ire  and  add  jieaten  whites  of  :!  eii^s.  After  5  nnnutcs 
ser\'e  cold  with   plain  hoiled  custard  to  which  add   [-j  pt.  whipped  crea.m. 

]\ri;s.  II.  .Iakdix'ki:. 

Coffee  Tapioca. 

Soak  I  cnp  of  [leai'l  tapioca  I''  h.ours  or  lon^ei';  drain  olT  water  and  add  ''  cup.- 
of  coU'ee.  1  scant  cup  of  sui^aT.  1  scant  teaspoon  of  salt.  ]>oil  1  honi'  oi-  lonucr  till 
all  tapioca  is  soft.     Stir  in  1/.  teaspooii  \anilla.     ^louhi  and  ser\e  with  cream. 

]\li;s.  ('.  v.  \l.  TowxsEXD. 

A  Good  Dessert. 

Chop  ((uite  iiiie  ^/{.  Ih.  of  walnut  meats  and  J/L>  "'•  <d'  dates,  adil  1  cup  ^liTanulated 
su^-ai',  1  teas])oon  bakin.ii"  ])ow(ler.  .")  tablespoons  of  hi'cad  crunihs.  the  well-heaten 
yolks  n\'  (i  e,i;;us.  adding'  the  whites  stiffly  heaten  last.  Spi'ead  veiw  tinn  in  shallow 
,i;'rt'ased  tins  and  hake  in  a  Jewel  I'anuc.  "When  cool  it  will  fall  an<l  must  be  picked 
from  the  tins  with  a  fork.      Heap  in  a  dish  and  cover  witli  whipped  cream. 

3li;s.  E.  C'o()L1':y. 

Apple  Pudding. 

Six  apples  chopped  line.  "J  euus.  I  pt.  bread  ci-und)s.  1  cup  brown  suLi'ar.  1  ^,  tea- 
spoon cinnamon,  little  clo\es  and  nutm(\u-.  Mi.\.  ]iut  in  buttere(l  dish.  I'ake  in  a 
Jewel  Iian^^e  1  hour  and  eat  with  cream.  Mi;s.  W.  15.  Xasox.,  iiipon. 

Prune  Whip. 

()ne  lb.  prunes  stewed  and  put  through  strainer,  whites  of  (i  e,i;'i:'s  (  I  will  do), 
\vhip  into  i)runes,  flavor  either  vanilla,  rose,  or  almond,  slightly;  l)nttei-  plain  mould, 
pour  in  mixture  and  hake  a  liglit  In-own.  Turn  out  in  center  of  dish.  .Make  a 
liglit  custard  sauce  and  pour  round  mould.     To  he  served  cold. 

Angel  food,  lady-fingcu's  or  a  plain  sponge  cake  is  nice  with  this.      .AFus.  Fox. 

Creamed  Rice  Pudding. 

'^'ake  1  cup  i-ice.  wash  and  ])ut  on  to  boil  in  lots  of  water  and  a  ])inch  of  salt  : 
do  not  stir.  \\'hen  rice  is  soft,  pour  olf  all  the  .water.  Whip  1  cu[)  of  sweet  cream 
and  stir  into  the  v\(v.  sweeten  to  taste.     Serve  with  cherry  sauce. 

Sauce. 

Pour  off  the  juice  from  a  can  of  chej'ries  and  ]mt  on  to  heat.  When  hot,  stir 
in  a  teaspoon  of  cornstarch   wet    in  a   little  c-old  water. 

Mi;s.  Si'OELEY,  Xegaunee. 

Old  Fashioned  Rice  Pudding 

Four  tablespoons  rice,  1  ([t.  sweet  milk,  'i  tablespoons  sugar,  piece  of  butter  size 
of  a  hickory  nut,  a  little  ground  cinnamon.  Bake  in  a  Je^^■el  range  2  hours  in  slow 
oven,  the  first  hour  keep  pudding  dish  covered  and  stir  pudding  often.  About  lA 
hour  before  done  stir  in  a  good  pinch  of  salt.  When  done  this  sliould  Ik-  of  almost 
the  consistency  of  very  thick  cream.     Serve  with   hard  sauce. 

j\rrjS.  XlGllTIXGALK. 

Brown  Pudding. 

I'wo  cups  brown  sugar,  4  eggs,  4  cu})s  of  Dousnian's  Best  Patent  flour,  1  cup 
l)oiling  water,  1  cu])  Xew  Orleans  molassi  s,  biitter  size  of  a  Avalnut.  ]\[elt  buttei- 
before  it  is  put  in  tlie  ])U(bling.     Add  1  lev(4  teaspoon  of  soda  stirred  into  molasses 


SirPKRlOR  COOK  BOOK  95 

-until  it  roams  well,  1  tcasjJDon  of  (•iniianioii.  1  tca>|)n<iii  cloxcs,  I   t('as|Minii  allspitc.  1 
ouj)  raisins,  tloured  with  sonu'  t)!'  the  llom-  that  is  nicasurcMh      Steam  '■)  hours. 

Mi;s.  T.  A.  Kklcii. 

Peach  Pudding. 

Use  eaiiued  or  rivsii  peaches  for  tliis  jiudiliiii:-.  IJutter  the  outside  of  a  teaeuj) 
and  iiivort  in  the  center  of  hakiuii'  disii.  Fill  the  space  ai'ound  it  with  peaches 
either  i)ared  and  left  whole  or  slice<|.  Sjjrinkh'  the  I'ruit  with  sugar  and  cover 
\vith  a  crust  made  with  "i  cupruls  of  Dousnian's  Jiest  Patent  flour,  :l  teaspoonruls 
of  hakin^-  powder  and  a  pinch  of  salt;  sil't  these  and  ruh  in  two  tahles])oonrids 
of  huttei'.  Add  a  heaten  c\ii<:'  to  •)4  of  a  cupful  of  milk  and  mix  all  to<ietlier  till 
stiff  enough  to  roll  out  on  the  hoard.  Bake  Vii  hour  in  a  hot  oven  in  a  .lewel 
liange.  Just  hefore  serving,  turn  the  pudding  dish  u])side  down  in  a  herry  dish. 
If  this  is  (lone  carefully,  the  cup  will  l)e  full  ol'  syru|).  which  shoidd  he  \\>vi\  as 
sauce,  though  whipped  cream  is  a  delicious  accom[)animent.  Other  fruit  than 
peaches  can  he  iised  in  exactly  the  sanu'  way. 

Lemon  Pudding. 

One  (|t.  nnlk.  1  pt.  hread  crund)s  (soft),  yolks  of  4  egg!«,  1  cup  sugar,  juice 
of  1  lemon.  JJake  in  a  . lewel  range  until  milk  is  creamy,  then  take  from  the  oven 
and  make  a  meringue  of  whitis  of  eggs  and  a  little  powdered  sugar  and  put  in 
oven  to  hrown.     Eat  cold.  ^lits.  S.  G.  S.uixii. 

Lemon  Pudding. 

Stir  into  the  yolks  of  (!  eggs  1  cup  of  sugar,  the  grated  rind  and  the  juice  of 
2  lemons.  Soften  in  warm  watei'  (i  crackers,  lay  them  in  the  hottom  n\'  the  pudding 
dish  and  pour  custard  over  them;  hake  in  a  Jewel  range  until  firm.  Heat  tin- 
whites  of  the  eggs  to  a  stiff  froth  and  add  (>  tahkspeonfuls  sugar  and  heat  well. 
When  the  custard  is  done  ]X)ur  the  frosting  over  it:  return  to  the  oven  and  hrown. 
Serve  either  cold  or  warju.  Mi;s.   Koi'Ks. 

Tipsey  Pudding. 

Cut  a  sponge  cake  or  any  light,  plain  cake  into  thick  squares  and  dip  the 
squares  in  a  mixture  of  equal  ])arts  wine  and  water  sweetened  with  sugar.  Milk 
flavored  with  wine,  hrandy,  vanilla  or  lemon  will  answer  for  soaking  the  s(|uareg 
if  sufficient  wine  is  not  at  hand.  Arrange  the  pieces  of  cake  in  a  liandsome 
dish  and  heap  whipped  cream  over  it.  On  the  whip|)ed  cream  place  small  pieces 
of  jelly,  candied  cherries  cut  in  half,  strawherries,  shaved  [dneapjile,  rasi)herries,  all 
of  these  fresh  or  canned,  and  any  kind  of  fruit  jelly  or  jam  one  ha[)i)ens  to  have 
on  hand. 

Steamed  Sponge  Cakes. 

Three  eggs  heaten  separately,  1  cuj)  sugar,  1  heaping  cu]>  Dousnian's  Best 
Patent  flour,  2  teaspoons  haking  powder,  2  tahU'spoons  sweet  milk.  Mix  all  to- 
gether. Grease  some  teacu])s  thoroughly.  ]nit  a  tahlrspoon  of  the  mixture  in  each 
cup.  Steam  20  minutes  and  roll  in  confectioner's  sugar.  Thev  will  look  like 
snowballs.  Mrs.  X.  ^l.  A  ax  Aukex. 

Prune  Pudding. 

Boil  I/O  lb.  prunes  until  very  soft  and  the  juice  all  boiled  out.  IJeniove  stones 
and  eliop  the  ])runes.  Beat  tlie  whites  of  ;?  eggs,  add  Vl'  eup  ])ulverized  sugar, 
pinch  of  salt,  i  j  teaspoon  of  cream  t<irtar,  l/o  teaspoon  vanilla.  Add  ])runes  little 
at  a  time.  Stir  well.  Steam  V2  hour.  Put  into  a  dish  with  a  cover  and  then  set 
into  the  steamer.     Eat  cold,  with  whipped  cream.  ^Iiis.  IT.  E.  IiA.alsdkll. 


96  SUPERIOR  COOK  BOOK 

Orange  Pudding. 

Five  sweet  oranges,  1  coffee  cnji  of  white  sugar,  1  pt.  of  milk,  yolks  of  3  eggs, 
1  taljles])oonful  of  corn  starch.  Then  slice  the  oranges  and  pour  over  them  the 
sugar;  set  the  milk  in  a  pot  of  hoiling  water  and  let  it  get  hoiling  hot,  add  yolks 
of  eggs  well  heaten,  then  the  corn  starch  made  smooth  with  a  little  cold  milk. 
Stir  all  the  time  and  as  soon  as  it  thickens  pour  over  the  fruit.     Put  on  the  icing. 

Mrs.  Lizzie  W.  Tayloe. 

Bread  Pudding. 

Oue  cup  bread  crumbs,  y^  cup  sugar,  yolks  of  2  eggs  and  1  white,  2  cu])s  sweet 
milk,  grated  rind  of  1  lemon.  Be  careful  not  to  bake  much  or  will  curdle.  Frost- 
ing: Beat  2  whites  stiff,  then  add  i/.  cup  sugar,  then  juice  of  lemon.  Put  in 
oven  to  brown.  Miis.  J.  Powek. 

Raisin  Puffs. 

One-quarter  cup  butter,  1  tablespoon  sugar,  1  egg,  y->  cup  milk,  1  cup  Dousman's 
Best  Patent  flour,  II/2  teaspoons  baking  powder,  V2  taip  raisins.  Steam  in  cups 
%  hour  and  serve  with  sauce.  Mrs.  E.  E.  Nelson. 

Cream  Sponge  Drops. 

Separate  -i  eggs,  add  gradually  to  the  yolks  1  cup  of  ])owdered  sugar:  beat  until 

light;  then  stir  in  carefully  the  whites  of  the  eggs  beaten  to  a  stiff  froth,  then  % 

,of  a  cup  of  Dousman's  Echo  pastry  flour.     Bake  this  in  timl)ale  cups;  stand  tbe 

cups  in  a  leaking  pan  of  boiling  water.     Serve  as  soon  as  done,  with  an  ordinary 

])udding  sauce  or  soft  custard.  ■Mits.  Joski'ij  A'axdevexter. 

Fig  Pudding. 

One  t'Up  of  cliopijed  ligs,  1  cup  of  cl!op]Jcd  suet,  1  cup  of  sugai',  1  cup  of  bread 
cruml)s,  1  cup  of  wine  or  fruit  juice,  2  well  beaten  eggs  and  a  little  nutmeg.  Steam 
1  hour  in  a  double  boiler  and  serve  with  lemon  or  wine  sauce. 

Mrs.  F.  H.  Paiskey. 

Fig  Roly-Poly. 

Pick  over  and  wash  1  lb.  of  iigs,  cut  into  bits  and  place  in  a  double  boiler  with 
1  cupful  of  water.  Cover  and  cook  slowly  until  they  can  be  beaten  to  a  pulp  with 
a  spoon.  Cool  and  flavor  with  a  few  drops  of  vanilla.  Sift  together  1  pt.  of  Dous- 
man's Best  Patent  flour,  i/£.  of  a  teasywonful  of  salt  and  1  heaping  teaspoonful  of 
baking  powder,  then  rub  into  it  2  heaping  tablespoonfuls  of  butter.  Mix  to  a  soft 
dough  with  cold  milk,  turn  out  on  a  floured  board  and  roll  out  in  a  sheet  half  an 
inch  thick.  Spread  ^\  itb  tbe  fig  paste  and  roll  up  tightly,  pinching  the  ends  well 
together.  Place  on  a  buttered  pan,  steam  for  %  of  an  hour  and  stand  in  a  hot  oven 
in  a  Jewel  Eangc  for  5  minutes  to  dry  off. 

For  the  sauce,  cream  ^/^  of  a  cupful  of  butter,  add  VL'  of  a  cup  of  sifted  pow- 
dered sugar  and  beat  hard  until  very  creamy.  Work  in  gradually  3  tablespoonfuls 
of  thick  cream  and  add  siifficient  vanilla  to  flavor.  Stand  the  bowl  in  a  pan  of  hot 
water  and  stir  and  beat  until  tbe  sauce  is  creamy  and  smooth.     Serve  at  once. 

Black  Currant  Pudding. 

Boil  for  30  minutes  a  scant  cupful  of  rice  in  "?  cupfuls  of  salted  water;  add  a 
tablespoonful  of  butter,  half  a  cupful  of  sugar  and  a  beaten  egg  and  cook  5  minutes. 
Butter  a  pudding  dish  and  line  with  macaroon  crumbs  or  bread  crumbs,  tb.en  put 
in  a  half-inch  layer  of  rice,  then  a  layer  of  black  currants  which  have  been  budded  : 
so  continue  until  all  the  rice  is  in  and  a  pint  of  currants  used  ;  cover  with  crumbs 
and  ]K)ur  over  a  teacujiful  of  cider  (sweet)  :  bake  in  a  Jewel  Pange  %  of  an  hour  in 
a  moderate  oven ;  turn  onto  a  platter  and  serve  ^vith  custard  sauce.  To  tliose  who 
like  the  peculiar  flavor  of  the  black  currant  this  will  Ix'  found  a  delicious  pudding. 


SUPICRIOK  COOK  BOOK  97 

Little  Orange  Puddings. 

Cream  1  licai-cd  talilcsjxxuirul  of  Imltcr  and  1  nip  of  o-raimlatcd  suti-ar;  add 
the  well-beaten  volks  of  1  e-i-is.  the  grated  rind  of  1  orange  and  1  cup  of  orange 
juice  and  pul]).  Stir^in  1  laliii'spoonfuls  of  fine  ci-acker  erunil)s  and  1  cup  of  milk, 
then  add  the  whites  of  the  egg,  Ix-aten  witli  V-i  <'i'I>  ^^^  sugar.  Pour  into  well-but- 
tered cases  or  ramekins  and  l)ake  ((uickly  in  hr.t  oven  in  a  .Jewel  Kange. 

Cracker  Raisin  Pudding. 

Scald  ."■)  cups  milk,  pour  over  1'-  cup  rollc<l  .rarkcr  crumhs,  add  Y^  cup  cold 
butter,  Vj  cup  molasses,  y^  tea.spoon  each  of  salt  and  cinnamon,  1/4  teaspoon  mace, 
1  lb.  seed"ed  raisins.  (5  eggs  beaten  with  1  cu])  brown  sugar.  Bake  in  a  Jewel  llangc 
4  hours;  whipped  cream  garnish. 

Jerusalem  Pudding. 

Chop  fine  14  lb.  dates,  cover  with  oi-angv  jiiuv.  whip  I  pt.  cream,  cover  i/^  box 
of  gelatine  with  1/.  cup  cold  water:  soak  VL-  hour.  Have  ready  4  tal)lespoons  of  rice 
cooked  until  tende'r.  Put  cream  on  ice  in  a  ])an  :  sprinkle  over  the  rice  1/2  cup  pow- 
dered sugar.  1  teaspoon  of  vanilla;  now  put  over  the  dates  and  orange  juice.  Stand 
gelatine  over  hot  water  until  dissolved:  strain  it  into  the  cream:  stir  carefully  imtd 
well  mixed  and  slightlv  thickened  :  turn  into  a  mould  and  stand  away  for  2  or  li 
hours.  When  ready  to'serve  the  pudding,  heap  around  it  the  plain  whipped  cream, 
dust  thicklv  with  almonds  that  have  been  lilanched,  dried  and  pouiuled  tine. 

Mi!s.  n.  L.  Eamsdell. 

Chocolate  Pudding. 

To  a  <piai'l  of  boiling-  milk  allow  a  pint  of  grat(;d  bread,  beating  well  before 
addino-  the  other  iuijredients,  then  stir  in  one  small  cupful  of  sugar,  three  eggs  and 
two  squares  of  unsweetened  chocolate,  tlaxoring  witli  a  scant  half  teaspoonful  of  salt, 
one  teaspoonful  of  vanilla  extract  and  a  little  ground  cinnamon;  pour  into  small 
custard  cups  and  bake  set  in  a  panful  of  hot  water  for  thirty-five  minutes  m  a 
nmderate  oven;  allow  tliem  to  cool  and  th.en  place  directly  on  the  ice  until  ready  to 
serve,  turning  them  out  on  individual  dessert  plates,  noting  on  a  lace-paper  doily. 
Garnish  each  with  a  star  of  sweetened  whipped  cream. 

^[iss  L.vritA  Wai.tkks,  St.  Louks.  Mo. 

Chocolate  Pudding. 

One  cup  milk,  4  tablespoonfuls  sugar,  2  tablespoonfuls  corn  starch,  1  square 
chocolate.  J/.  teasi)Oonful  vanilla,  1  e<r^/.  :Melt  chocolate  in  double  boiler  slowly. 
Add  th(^  mUk,  stirring  all  the  time.  Mix  corn  starch  and  sugar  and  add  to  the 
beaten  yolk  of  the  egg.  Then  add  milk  and  chocolate,  return  to  double  boiler, 
cook  until  smooth  and  thick,  stirring  very  often.  Then  remove  from  stove,  beat 
the  white  of  the  Qgfs:  stiff,  add  to  it  1  teaspoonful  sugar,  then  stir  into  pudding. 
Flavor  with  vanilla  and  pour  into  pudding  nu)uld.  Let  stand  in  cool  place  until 
firm.     Serve  with  whipped  cream.     This  reci]>e  will  serve  four  people. 

Mary  Miner. 

Sour  Cream  Pudding. 

One  pt.  sour  cream,  lo  teas])oon  soda.  8  lablespoons  of  Dousiuan's  Best  Patent 
Hour  4  eoas  beaten  separatelv.  i)inch  of  >alt.  Pake  in  a  .lewel  range  1  hour  and  eat 
with  a  rich  sauce.  ^r««-  T"-  A-  Felcii. 

Graham  Pudding. 

One  cup  of  sour  milk.  1  cu])  of  molasses.  1  cup  of  raisins.  :3  cups  of  Dousman's 
I'.e^^t  Patent  lh)ur.  1  larue  teaspoon  (d'  soda.  1  egg  and  a  pinch  of  salt.  Steam  3 
hours      Sauce  for  steamed  pudding:     Peat  whit.'s  and  yolks  of  3  eggs  separately 


98  SUPERIOR  COOK  BOOK 

until   ^■(.'l•v  liii'lit:  add   U.  cup  of  sugar  to  vac-h,  put  in  doul)K'  hoiler  and   stir  i-oii- 
stantly  until  thick.  Miis.  TiiEOuoui-   Hall.    . 

Graham  Pudding. 

One-half  cup  molasses,  I/4  cup  liuttcr.  i/^.  cup  sour  milk,  li/>  cups  graham  tlcjur. 
1  egg,  1  teaspoon  soda.  1  cup  raisins,  sjjice  and  salt.  Steam  3  hours.  Serve  with 
rich  sauce.  Mrs.  Sedgwick. 

Graham  Pudding. 

One  cup  molasses,  1  cu})  sweet  uiilk,  y^  teaspoon  cinnamon,  1  egg,  1  tcasjjoon 
soda,  1  teaspoon  butter,  1  cup  raisins,  nutmeg  to  taste,  a  little  salt,  ly^  cups 
graham  tlour.     Steam  in  buttered  pan  2  hours.  Mus.  H.  Harwood. 

Pudding  Sauce. 

One  cotfee  cup  granulated  sugar.  3/;>  cup  butter,  1  egg  jjeaten  light,  y->  grated 
nutmeg,  a  little  wine  if  liked.  Cook  in  double  boiler,  stirring  all  the  time.  Add  tlu." 
wine  when  the  sauce  is  cool,  if  at  all.  MiiS.  H.  Hauwood. 

Farina  Pudding. 

One  and  one-half  qts.  of  milk,  ;>  tablespoonfuls  uf  Farina.  Boil  milk  with  a 
little  salt.  When  boiled,  stir  in  the  Farina  slowly:  let  it  boil  up  once  or  iirlce; 
take  off  the  lire  and  when  (juite  cool  add  5  eggs  well  beaten  (not  separate),  sweeten 
to  taste,  add  also  vanilla.  Flouring,  turn  into  a  pudding  dish  and  bake  in  a  Jewel 
range  ten  minutes.     This  pudding  is  delicious  cold.  Mrs.  Duxcan. 

Rice  Blanc  Mange. 

Put  into  a  double  Ijoiler  ;>  cups  milk,  ])inch  salt  and  a  scant  I'l'  <-'^ip  *jf  v'lQe. 
Cook  until  milk  is  absorbed.  Add  1/5  of  a  hox  of  gelatine,  soaked  in  cold  water 
and  dissolved  by  placing  cup  over  the  steam  of  the  kettle.  As  the  mixture  begins 
to  thicken  add  i/^  cup  powdered  sugar,  1  teaspoon  vanilla  and  a  wine  glass  of 
sherry  and  Vo  pt.  of  cream  whip})ed  to  a  stiff  froth.  '^Purn  into  a  wet  mold  and 
set  away  in  a  cold  place.  ^lus.  T).  B.  Bilkly. 

Chocolate  Blanc  Mange. 

Put  one  ])int  of  milk  in  a  double  boiler.  When  hot  add  two  ounces  of  grated 
chocolate  or  two  heaping  teaspoonfuls  of  cocoa.  Add  half  a  cupful  of  sugar, 
^loisten  three  level  tablespoonfuls  of  cornstarch  with  a  little  cold  milk;  add  them 
to  the  hot  milk  and  chocolate,  stir  until  thick  and  smooth,  turn  into  small  individual 
moulds  and  stand  aside  to  harden.     Serve  cold  with  cream. 

Suet  Pudding 

One  cup  of  suet  chopped  fine,  1  cu]*  of  molasses,  1  cu])  of  sour  ndlk,  1  teas])oon- 
ful  of  soda,  1  cup  of  raisins,  3  cups  of  Dousman's  Best  Patent  flour,  and  a  little  salt. 
Steam  3  hours. 

Sauce. 

Bring  to  boiling  point  1  pt.  of  milk,  add  3)  tablespoonfuls  sugar,  and  beat  yolks 
of  3  eggs  in,  stirring  all  the  time  until  it  thickens.     Flavor  with  vanilla  or  lemon. 

jMrs.  Eichard  ]\[atthews. 

Steamed  Pudding. 

One  cup  suet  chopped  fine,  1  cu])  raisins  seeded,  1  cuj)  molasses.  1  cup  sweet 
milk,  3  cups  Dousman's  Best  Patent  sifted  flour,  1  even  teaspoon  soda,  1  teas])oon 
cinnamon,  1  teaspoon  cloves,  1  teaspoon  salt,  i/o  grated  nutmeg.  j\Iix  suet  and 
spices,  add  soda,  dissolved  in  a  little  warm  water,  to  tlie  molasses,  put  with  su(>t  and 
spices,  add  milk  and  flour  and  the  raisins  well  floured.     Steam  3  hours. 

Mrs.  p.  p.  Bronson. 


ST^PERIOK  COOK  BOOK  99 

Steamed  Pudding. 

'I'uo  cups  J)ousiiiairs  Best  ratciil  llimr,  'a.  ciii)  suet.  1  cup  ^u_ii<ir,  1  ciq)  milk, 
1  egg,  A  teaspoonrul  of  soda,  rniit   to  suit  your  taste.     Steam  "^Vl'  liours. 

Mus.  Mitchell. 
Cabinet  Pudding. 

Butter  a  mould  well;  line  the  bottom  with  I'aisins  and  citron  cut  in  Taney 
shapes,  cover  this  with  pieees  of  stale  eake,  then  more  raisins  and  citron,  alternating 
with  the  cake. until  the  mould  is  i'nil  to  within  an  inch  and  one-half  of  the  top. 
]\Iix  in  a  bowl  3  tal)les])oons  of  sugar  and  th.e  yolks  of  o  eggs,  until  they  are  a  cream, 
tlien  mix  in  slowly  a  pint  of  milk  just  brought  to  the  boiling  ]jo!nt.  l^our  this  over 
eake  in  the  mold.     Steam  1^^.  hours.     Serve  with  rich  sauee. 

M\IH.    E.   C.   COOLKY. 

Scalloped  Apple  Pudding. 

Three  eups  a])ples  chopped,  l^-i  cups  bread  crumbs,  1  cup  sugar,  14  teaspoon 
cinnamon,  14  teaspoon  nutmeg,  2  tablespoons  butter,  1/.  lemon,  juice  and  rind,  1^4 
cup  water.  Melt  butter  and  add  crumbs;  mix  sugar,  spices  and  lemon  rind.  Put 
i/j.  of  the  crumbs  in  the  bottom  of  a  buttered  dish.  Then  i/o  the  apples.  Sprinkle 
with  %  sugar  and  spices,  then  add  another  quarter  of  crumbs  and  remainder  of 
apple.?,  sugar  and  spices.  S})rinkle  lemon  and  water  over  this,  and  put  rest  of  the 
crumbs  over  the  top.  Bake  in  a  Jewel  range  ly^  hours,  or  until  the  apples  are 
thoroughly  cooked.     Cover  1  hour.     Serve  with  cream.         Mks.  J.  E.  Suess, 

Carrot  Pudding. 

One  cup  of  grated  carrot,  1  cup  of  grated  potatcj,  1  cup  of  chopped  suet,  1  cup 
of  brown  sugar,  1  cup  of  currants,  i/o  cup  of  chopped  citron,  1  teaspoonful  of  soda 
in  a  little  warm  water,  2  cups  of  Dousman's  Best  Patent  flour,  1  tablespoonful  of 
lemon  extract.     ]\Iix  all  ingredients  together  and  let  stand  over  night;  boil  3  hours. 

^fits.  Ei)wai;d  .T.  BiTr,Ei{. 

Baked  Indian  Pudding. 

One  qt.  of  scalded  milk  poured  over  2  tablespoons  of  coi-nmeal,  1  cup  sugar, 
nutmeg  and  salt  to  taste.  Butter  tlie  dish,  ])ut  all  in,  then  drop  over  it  1  tablespoon 
molasses.  Bake  in  a  Jewel  range  IV.  hours  to  2  hours.  Serve  hot  with  ])ieces  of 
butter  on  each  dish.  ^Fus.  Wkij.s. 

Gingerbread  Pudding. 

One  cup  of  molasses,  1  of  sour  milk,  ".'  cups  Dousman's  Be^^t  Patent  flour,  1  of 
raisins,  1  of  currants,  2  tabkvspoonfuls  each  of  ginger,  cinnamon  and  allspice,  1 
teaspoonful  of  cloves.  Steam  2  hours.  Hard  sauce  of  Imtter  and  sugar  beaten  to  a 
creaii!.  ^[iss  Olcott. 

Baked  Apple  Dumpling. 

Mix  1  ])t.  of  sifted  Dousman's  Best  Patent  tiour.  3  level  teaspoons  of  baking 
powder,  i/>  teaspoon  salt,  rub  in  i/t  cup  butter  and  lard,  Yi  ^^'P  <^^  milk,  I  beaten 
egg.  Xearly  fill  a  dee])  ]»u(lding  dish  with  a|q)les  pared  and  cut  in  quarters,  1  cup 
sugar,  flavor  with  lemon  rind  oi-  whatever  you  wish,  turn  the  dough  over  the  apples. 
Bake  in  Jewel  range  slow  so  tlio  crust  will  not  get  brown  before  the  apples  are  done. 
Ser^e  with  cvam.  "^^KS.  DAEoyPK. 

Cherry  Dumplings. 

Edl  cups  -i/o  full  of  stoned  sour  cherries,  and  1  hea])ing  tables|)oonful  of  sugar; 
take  ;>  cups  Dousman's  Best  Patent  flour,  3  teaspoonfuls  of  baking  ])owder.  f  table- 
sjioonful  of  butter:  add  sweet  milk  enough  to  stir  stiff  like  cake.  Fill  cu])s  %  full, 
steam  %  "f  '^^^  hour.     Eat  with  sauce.     .Vny  other  fruit  is  good. 

i\ri{S.   E.   E.   SCRIBNEIJ. 


100  .  SUPERIOR  COOK  BOOK 

Peach  Dumplings. 

Wash  hair  a  poimil  ol'  rice  tlirouoii  several  cold  waters;  drain,  throw  the  rice 
ill  a  kettle  of  l)oilin«i-  water  and  boil  rapidly  for  twenty  minutes:  drain.  Spread  a 
thin  laver  in  the  centre  of  a  ilunipling  clotii  :  place  in  the  centre  of  this  one  small, 
soft  peach;  fold  the  rice  over,  tie  tightly;  throw  the  dumplings  in  a  kettle  of  boiling 
water,  boil  rapidly  for  fifteen  minutes,  and  serve  hot  with  a  pitcher  of  cream. 

Cherry  Pudding. 

Mix  %  pt.  flour.  1  teaspoon  of  baking  powder  and  1  tablespoon  of  sugar.  In 
another  dish  beat  up  l^  cup  of  milk  and  the  yolks  of  2  eggs.  Pit  1  (|t.  of  cherries 
and  dredge  with  1  tablespoon  of  Dousman's  Best  Patent  flour.  Beat  the  whites  of 
the  eggs  with  i/.  teaspoon  of  salt.  ]\lelt  1  tables])Oon  of  butter  in  youi-  pudding 
dish.'  Add  the  milk  mixture  to  tlu'  Hour,  then  the  Imtter.  and  heat  well.  Stir  in 
the  cherries  and  last  of  all  the  whites  of  eggs.  Pour  the  pudding  into  the  l)asin,  cover 
with  buttered  paper,  and  put  on  to  steam  at  once,  steaming  for  1  hour.  I'his  pud- 
ding must  be  mixed  rapidly  and  put  at  once  in  the  steamer  over  fast  boiling  water 
and  kept  steaming  or  it  will  be  heavy.  If  properly  made  it  is  delicious.  Serve  with 
any  preferred  hot  sauce.  ^Irs  B.  A.  Tylep.. 

Cherry  Pudding. 

One  pint  of  flour,  j  a  teaspoonfid  of  salt.  2  level  teasjioonfids  of  l)aking  powder, 
I  a  cup  of  sugar,  ;',  a  cuj)  of  milk,  or  more,  ]_  a  cu[)  of  melted  l)utter,  the  whites  of 
three  eggs,  1  cup  of  stoned  cherries,  1  teaspoonful  vanilla  or  lemon.  Sift  together 
the  first  four  ingredients  and  mix  with  the  milk  and  melted  butter;  add  the  whites 
of  tlie  eggs  Ijeaten  di'y.  the  extragt  and  a  little  nmre  milk,  if  needed,  to  make  a  soft 
dough  ;  lastly,  mix  in  the  cherries.  Steam  in  a  buttered  mould  about  three  hours. 
Serve  with 
Cherry  Sauce  for  Above. 

One  CLij)  of  sugar,  1  level  taljlespoonful  of  cornstarch.  1  pint  of  cherry  juice, 
1  tablespoonful  of  butter,  1  teaspoonful  lemon  extract.  Sift  together  the  sugar  and 
the  cornstarch  and  stir  into  the  boiling  juice;  let  cook  ten  minutes,  then  add  the 
butter,  beaten  to  a  cream,  and  the  extract. 

Fruit  Pudding. 

Make  a  batter  of  1  egg,  1  tablespoon  of  butter  (uudted*,  1  pt.  of  Dousman's 
Best  Patent  flour,  2  heaping  teaspoons  of  baking  powder,  and  add  milk  to  make  a 
thick  batter,  pinch  salt.  Add  1  cup  of  raspberries,  1  cup  of  raspberry  juice,  1  cup 
of  water.  1  cup  of  sugar,  1  tal)lespoon  of  cornstarch,  moistened  with  the  water. 
Steam  1  hour  in  bowl,  or  !/>  hour  if  you  use  cups.  Mrs.  G.  Miner. 

Plum  Pudding. 

One  pt.  suet,  li/o  pts.  Dousman's  Best  Patent  flour,  1  })t.  sugar,  1  pt.  raisins, 
1  pt.  currants  (scant),  i/o  pt.  bread  crumbs,  1/4  ^^^P  blanched  almonds,  little  citron 
and  lemon  peel,  5  eggs,  1  cup  milk,  1  tablespoon  molasses,  214  teaspoons  baking 
powder,  1  teaspoon  cinnamon.  1  teaspoon  allspice,  1  teaspoon  cloves,  1  teaspoon 
salt.     Steam  31/2  hours.  Miss  Winter. 

Plum  Pudding. 

One  qt.  Dousman's  Best  Patent  flour.  1  11).  suet  (chop})ed  tine),  2  lbs.  raisins, 
4  eggs,  1  grated  nutmeg,  2  teaspoonfuls  of  salt,  water  enough  to  mix.  Tie  in  bag, 
put  into  boiling  water  and  l)oil  steady  for  4  hours.  ^Irs.  E.  TIauris. 

Plum  Pudding. 

Ponr  a  cupful  of  hot  milk  over  n  cu]d'nl  of  bread  crund)s.  WIumi  the  milk 
becomes  cold  add  3/^  of  a  cupful  of  sugar,  a  teaspoonful  of  salt,  the  yolks  of  4 
eggs,  1/4  lb.  each  of  raisins  and  cui'rants,  14  cupful  of  chopped  ahnonds,  14  lb.  of 


SUIMOKIOR  COOK   BOOK  101 

8iiet  aiul  si)ici's  to  taste.      Strain   lor  six   hours.      Srrvc  with   wliippcd  ereaiu  sweet- 
ened with  maple  sugar. 

Plain  Plum  Pudding. 

'Sl'ix  together  one  pint  of  stale,  dry  bread  ei'uiiihs,  one  cupful  of  brown  sugar,  a 
teaspoonl'ul  of  eiiuianion,  half  a  grated  nutmeg  and  half  a  pound  of  finely  chopped 
suet.  Stone  half  a  pound  of  i-aisins  and  mix  with  them  half  a  pound  of  cleaned 
currants  and  half  a  ])ound  of  shredded  citron.  Dissolve  half  a  teaspoonful  of  soda 
in  a  tahlespoonful  of  warm  watei-;  add  it  to  half  a  cupful  of  Xew  Orleans  molasses. 
Add  this  to  three  eggs,  well  beaten,  and  pour  the  wlu)le  over  the  dry  ingredients. 
Mix.  and  park  into  greased  moulds  or  kett;les.     Sieaui  or  l)f)il  for  four  hours. 

Cheap  Pudding. 

One  of  the  nicest  cheap  j)uddings  is  made  by  chopping  line  i/o  Ih.  of  dates 
and  2  ozs.  of  beef  suet.  Mix  with  the  snet  Y2  fwpful  of  brown  sugar,  2  cupfuls  of 
rolled  oats,  1  tcaspoonfnl  of  cinnamon,  the  juice  and  grated  rind  of  1  lemon; 
add  1/2  teaspoonful  of  soda  to  2  tablespoonfuls  of  warm  water.  Stir  this  into  Y2 
cupful  of  molasses;  add  3  well-beaten  eggs  and  then  the  fruit  well  floured.  Pnt 
in  a  greasi'd  pudding  moidd  and  boil  or  steam  continuously  for  2  hours.  Serve 
hot  ^\•illl  a  li(piid,  or  a  hard  pudding  sauce. 

Fig  Pudding. 

One-half  lb.  of  figs,  3  tablespoons  of  Initter,  1  tablespoon  of  molasses,  14  tea- 
spoon of  soda.  2  cups  fine  bread  crund)s,  1  cu])  of  milk.  V)  cup  of  brown  sugar,  2 
egLis.     Cho])  figs  very  fine  aiul  \\\\x  with  the  butter.     Steam  3  hours. 
Sauce. 

Beat  i^.  a  cup  of  butter  to  a  cream,  gradually  add  to  it  a  cup  of  powdered 
sugar,  flavor  with  3  tablespoons  of  sluM-ry  or  ]\ra(h'ira.  G.  ]\Iiner. 

Christnnas  Pudding. 

Mix  21/2  cups  of  Dousman's  Best  Patent  Hour.  1  teaspoon  soda,  1  teaspoon 
each  of  salt,  cinnamon,  mace  and  allspice,  and  2  level  teaspoons  baking  powder. 
Have  ready  1  cup  raisins,  seeded  and  cut  in  quarters,  I/4  cup  figs,  wiped  and  cut  in 
i/^-inch  bits,  I/4  cup  citron  measured  after  slicing  thinly,  and  I/2  cup  pecans,  broken 
into  small  [)iec;s.  Flour  the  fruit  slightly.  To  the  flour  mixture  add  1  cup  milk, 
1  cup  molasses,  and  %  of  a  cup  softened  butter  and  when  well  mixed  stir  in  the 
fruit  and  nuts.  Turn  the  mixture  into  well-buttered  moulds.  Steam  3  hours. 
If  cans  are  suudl  2  hours  will  be  sulficient.  U.  Ropes. 

Christnnas  Plunn  Pudding. 

One  11).  suet  (chopped  very  fine),  f  II).  Ijrown  sugar.  1  lb.  raisins.  1  lb.  sultana 
raisins.  1  II).  currants,  I/2  lb.  mixed  candied  peel,  1  teaspoon  all>piee.  1  nutmeg.  I'/; 
])ts.  fine  bread  crumbs,  2  cups  Dousman's  Best  Patent  Hour.  1  dozen  eggs.  Mix  all 
thoroughly,  add  eggs  well  beaten,  steam  8  or  10  houi's  in  bowls  or  in  cloths,  'i'lus 
will  make  two  large  puddings.  Mi;s.   \i:i:i)I!.\m. 

English  Plum  Pudding. 

One  and  one-half  ])ts.  fresh  bread  crumbs,  1  pt.  chopped  suet.  1  ])t.  raisins,  1  pt. 
cnrrants,  1  cuj)  candied  citron,  1/0  cu])  candied  lemon  or  oi-ange  peel,  ~)  Oiiij!;!^,  1  cup 
sugar.  I/2  teaspoon  salt,  I/2  teaspoon  mace.  1  li^^'ii-^poon  cinnamon.  2  bea])ing  table- 
spoons of  Dousman's  Best  l*atent  flour,  4  tablesjjoons  of  milk.  1  wine  glass  of  wine. 
]\Iix  suet  and  bread  crundjs  together,  add  sugar,  spices  and  gratt'd  rind  of  1  lemon. 
Beat  the  yolks  together  and  add  to  the  dry  materials,  ^[ake  a  thin  batter  of  the 
flour  and  nnlk  and  add  mwt.  Cut  in  tlie  beaten  whites.  Dastly  add  the  IIouhmI 
currants  and  i-aisins.  IMacc  in  a  pail  with  a  tube  tbi'ough  the  nnddle,  lirst  a  layer 
of  batter,  tlun  one  of  sliced  citron  and  orangx-  peel,  etc.  ("over  and  steam  (i  hours. 
Steam  1  hour  before  serviny-.    Serve  with  a  foamv  sauce.       Mii.s.  C)i;i!  Sciilktz. 


102 


vSUPERIOR  COOK  BOOR 


ILL  FITTING  SHOES  MAKE  EEET  LOOK  LIKE  THIS. 

Most  everyone  wants  style  when  they  1)U.\'  shoes. 

Both  good  and  poor  materials  are  monlded  into  style. 

But  poor  workmansliip  is  also  put  into  poor  material. 

Then  when  such  shoes  are  purehased  and  worn  for  two  or  three  we<>ks.  tlie  wearer  com- 
mences to  think  ahout  comfort. 

But  ifs  too  latel 

Nine  out  of  Ten  never  get  comfort  because,  they  do  not  think  of  (luality,  style,  and  fit  of 
.shoes. 

WHEN  YOU  BUY  SHOES  FIRST  THINK  OK  FIT. 

That  is  tlie  first  consideration  at  the  Caspari  &  Virmond  store.  It  prevents  a  heap  o* 
trouljle. 

We  can  fit  any  foot  perfectly,  hecau.se  we  thoroughl.\  understand  the  structure  of  the 
human  foot. 

We  insist  upon  the  right  fit  ALWAYS  no  matter  vvlio  the  customer  is,  man,  woman  or 
child,  no  matter  how  much  he  or  she  pays  for  tlieir  shoes,  a  PERFECT  FIT  is  always  in- 
cluded. 

"WE  FIT  ALL   FEET." 

CASPARI  <a  VIRMOND. 

WRITE  FOR.  CATALOGUE.  MILWAUKEE.  WISCONSIN. 


P^TEl^TS. 


MiLo  B.  Stevens  <fe  Co.. 

ATTORNEYS  AND  SOLICITORS 
IN  PATENT  CAUSES. 


CONSULTATION  FREE.        FEES  MODERATE. 

MAIN  OFFICE:— 817   14th  St.  >".  ^V.  WASHINTiTOX,  U.  C. 


BRANCHES:— CLEVL:LAND.   CHICAGO    AND    DETROIT. 


SUPERIOR  COOK   liOOK  10.^ 


Pudding  Sauces. 


Cliaiige  is  the  sauce  llial  sliarpeiis  apyetiu 


Hard  Sauce. 

One  pi.  con  feet  ioiierv  supir,  1/4  II).  buttei-,  white  of  1  or  2  eggs. 

Mus.  T.  M.  Wells. 
Liquid  Sauce. 

^lake  a  Ii(|ui(l  sauee  of  hoiling  water,  a  little  brandy,  butter,  sugar  and  nutmeg. 
Hoil  2  niinute.s.  IFits.  Paukiiurst,  Escanaba. 

Maple  Sugar  Sauce. 

]\re]t  over  a  slow  fire,  in  a  small  teacup  of  water,  half  a  pint  maple  sugar;  let 
it-siniuun",  removing  all  scum;  add  A  tal)lespoons  of  butter  mixed  with  a  level  tea- 
spoon of  Dousman's  Best  Patent  flour;  add  1  tablespoon  of  grated  nutmeg.  P)oi]  a 
f(nv  minutes  and  serve. 

Maple  Sauce. 

Poll  one  cupful  of  maple  syrup  a  few  uunnents,  skim  and  add  one-lvalf  cupful 
id'  fresh  butter  which  has  Ix'en  rubbed  smooth  with  one  tablespoonful  of  tiour;  boil 
again  just  long  enough  to  cook  the  flour,  remove  from  the  fire,  and  serve  hot. 

Yellow  Sauce. 

J?ul)  1/2  cup  butter  till  soft,  add  Yj.  cup  liglit  brown  sugar  and  beat  until  very 
light  aiul  creamy.  Beat  the  yolks  of  2  vgi:^^  and  when  ready  to  serve  ]nit  the  bowl 
or  [)an  containing  the  sugar  and  buttei'  over  boiling  watei-  and  stir  until  it  is  liquid, 
then  adil  tlu'  eggs,  1/v;  teaspoonful  mace  and  '/l-  eup  fi'uit  juice,  oi'  wint'  if  you  a\)- 
pr(i\e.  and  slir  until  it  is  thick.     Serve  at  oiu-e  aiul  stir  it  before  each  pouring. 

^[ISS    "ROPKS. 

Golden  Sauce. 

This  sauce  is  also  served  with  ice  cream,  i'ut  a  ])int  of  cream  in  a  double 
boiler;  when  hot  add  the  yolks  of  3  eggs  thoroughly  beaten  with  half  a  cupful  of 
sugar;  cook  a  moment;  take  from  the  (ire  and  add  a  tablespoonful  of  gelatine  that 
has  been  soaking  for  15  ndnutes  in  half  a  cupful  of  cold  milk.  Strain,  and  when 
C(dd  add  the  flavoring,  which  nuiy  be  the  juice  and  grated  rind  of  an  orange,  vanilla 
111'  any  llavoring  in  I'ommou  use.  ^Ii;s.  IiOi;i:i;. 

Lemon  Sauce. 

Mix  ;>  heai)ing  teas])oons  of  coni.-tarcb  with  1  cujt  of  sugar  in  a  sauce]ian  ;  pour 
on  •-'  (  uns  (if  boilinu'  water  and  stir  (luicklv  as  it  thii-kens,  and  when  smonlli  set    it 


104  SUPKRIOK  COOK  BOOK 

l){U'k  wliere  it  will  inorcly  l»ulil>i('  and  stir  it  occasidiially.  Add  the  ^^ratecl  rind  and 
juice  of  1  Iciuoii  and  1  lu'a])t'd  tabK'spoon  n\'  Uiittci-.  Add  more  hot  water  if  too 
thick,  as  it  thickens  in  cooling  and  s^hould  be  thin  enough  to  i)our  easily. 

Mrs.  J.  S.  Wood. 

Sauce  for  Plain  Puddings. 

Beat  whites  and  yolks  of  ;>  eggs  s.'parately  until  very  light  ;  add  Vo  cup  of 
sugar  to  each  and  put  in  a  double  boiler  and  stir  constantly  until  thick:  add  vanilla, 
aiul   1  tal)lespoon  of  Avhi])ped  cream  if  you  have  it. 

Mrs.  E.  L.  Drake,  Marquette. 

Chocolate  Dressing. 

Two  cups  brown  sugar,  2i/2  squares  Baker's  chocolate,  i/2  ^'^^P  i^weet  railk,  2 
tablespoons  butter.     Cook  in  double  boiler  until  perfectly  smooth. 

AIi.'s.  WiLLiA.Ai  Sedgwick. 

Chocolate  Sauce. 

This  is  usually  served  hot  as  a  sauce  for  ice  eii'aiii.  But  i  ozs.  of  grated  choco- 
late, 1  cupful  of  sugar  and  half  a  cuj)ful  of  )nilk  over  the  fire:  stir  until  the  sugar 
is  dissolved,  and  boil  until  the  mixture  forms  a  soft  hall  when  dropped  into  ice  water. 

Rich  Wine  Sauce. 

One  cupful  of  butter,  2  of  powdered  sugai',  jialf  a  cupful  of  wine.  Beat  the 
butter  to  a  cream;  add  the  sugar  gradually  and  when  very  light  add  the  wine,  which 
has  been  made  hot.  a  little  at  a  time.  Blace  the  bowl  in  a  basin  of  hot  water  and 
stir  for  2  minutes.     The  sauce  should  be  smooth  and  fc)amy. 

^lltS.    J.    [..    IJliADFORD. 

Brandy  Sauce. 

One-(juarter  cup  of  butter,  yolks  of  2  eggs,  dash  of  mace,  "L^  cup  granulated 
sugar,  i/s  teaspoon  salt,  ^2  ^'^^P  "^  l-^"^  cream  or  rich  milk,  ("ream  tlu>  butter,  grad- 
uallv  add  the  sugar,  beating  continually:  to  this  add  the  yolks  well  beaten,  then 
pour  into  this  mixture  the  hot  cream  or  milk,  cook  over  hot  water  until  it  will  coat 
the  spoon,  remove  from  range  and  add  ;>  tablespoons  of  fine  brandy  and  1  tablespoon 
of  Jamaica  ]'um.  pour  this  mixture  slowly  over  tic  liglitly  beaten  whites  of  eggs, 
beating  continually. 

Liquid  Pudding  Sauce. 

]\rix  a  rounding  tablespoonful  of  Dousnum's  Best  Patent  floui'  with  half  a  cu]v 
ful  of  sugar:  add  hastily  half  a  i)int  of  boiling  vrrder:  boil  foi-  a  moment  and  pour, 
while  hot,  into  1  egg  well  beaten.  Flavoring  of  any  kind  may  be  added  to  this 
sauce — the  grated  rind  and  juice  of  1  lemon  or  orange  or  a  suspicion  of  mace,  with 
the  juice  of  half  a  lemon  and  a  teaspoonful  of  vanilla. 

Foamy  Sauce. 

Wash  and  beat  to  a  cream  half  a  ])ound  of  butter:  add  gradually  1  cuj^ful  of 
powdered  sugar,  and,  one  at  a  time  the  yo'ks  of  ;]  eggs.  When  very  light  add  a  gill 
of  boiling  water  and  stir  over  hot  water  until  the  mixtui'e  thickens:  then  take  from 
the  fin'  and  add  S  tal)lesp()oiLfuls  of  orange  juice  or  other  fiavoring.  Or  add  nutmeg 
and  a  little  lemon  juice. 

Nun's  Butter. 

Wash,  by  pressing  under  water,  a  ([uarter  of  a  pound  of  butter:  l)eat  to  a  cream 
and  add  gradually  half  a  pound  of  powdered  sugar.  When  wvy  light  dro|)  in  the 
unl)eaten  white  of  1  egg,  beat  for  o  minutes,  add  tl;c  second  white  and  beat  for  o 
minutes  again.  Put  the  mixture  in  the  serving-<lish,  dust  it  with  grated  nutmeg  and 
stand  on  the  ice. 


SUPERIOR  COOK  BOOK 


105 


GERRETSON  SILK  CO 


log    Wisconsin  Street. 
MILWAUKJili. 


Exclusive  Silks,  Dress  Goods 
and  Suttmgs, 


WRITE  FOR  SAMPLES. 


106  SUPERIOR  COOK  BOOK 


Fancy  and  Frozen  Desserts. 


"If  sonu'  t)ld  and  austere  Pilgrim 
Came  to  earth  awbile  and  stayed. 

Would  he  STowl  'oause  modern  victuals 
Are  not  like  his  mother  made?" 

>it  upon  a  cushion,  and  sew  a  fine  seam 
And  feed  upon  strawberries,  sugar  and  cream. 


Mousse  of  Chestnut. 

Witli  14  ])).  of  cliostntit  ]»uivc  mix  al)()iit  <i  o/.s.  of  susiar  liavored  with  vanilla; 
beat  it  well  witli  a  sjxion  until  it  is  quite  smooth,  and  tlien  add  o  wineglassfnls  of 
sweetened  wldpped  eream.  Pour  the  preparation  into  a  dome-shaped  mould  pre- 
viously buried  in  salted  ice,  cover  the  mould,  solder  its  joints  with  flour  and  water 
paste,  and  keep  it  in  the  ice  for  an  hour.  When  ready  to  s(M've,  dip  the  mould  in 
hot  water,  wipe^,  and  turn  the  mousse  out  on  a  folded  napkin. 

"OscAU,"  of  Waldorf  Astoria. 

Snow^  Dessert 

Soak  1/)^  cup  of  gelatine  in  \(^  cuj)  ol'  cohl  water;  ])our  on  1  cup  of  boiling 
water  and  stir  until  entirely  dissolved ;  add  1  cup  sugar  and  4  tablespoons  lemon 
juice.  Strain  the  mixture  and  set  away  to  cool.  When  it  has  become  quite  firm, 
))eat  it  until  white  and  frothy,  then  stir  in  the  whites  of  ;>  eggs  that  have  been 
beaten  stitf.    ]\[onld  in  any  form  desired. 

This  dessert  may  he  served  with  a  custard  made  of  a  pint  of  milk,  the  yolks  of 
o  eggs,  4  level  teaspoons  of  sugar  and  I/2  teaspoon  of  lemon  flavoring,  or  a  lemon 
jelly  colored  red  and  piled  in  spoonfuls  around  the  snow  makes  a  very  attractive 
dish.  "  Mijs.  J.  X.  St.  Clair. 

Sponge  Cream  Dessert. 

One  pt.  milk,  ;]  tablespoons  gelatine,  -">  tabh  s[)()()]is  sugar,  3  eggs.  Put  gelatine 
in  cold  milk  and  let  stand  for  a  while;  ])ut  on  stove  and  bring  milk  to  the  boiling 
point,  then  add  sugar  and  yolks  of  eggs,  which  have  been  well  beaten  together.  Ee- 
move  fi'om  lire  ami  stir  in  whites  of  eggs,  which  have  been  beaten  stiff.  Add  a  jiincji 
of  salt  and  Ihwor  to  suit,  and  ])our  into  small  moulds.     Serve  with  cream. 

d/KS.  T.  F.  Cole,  Duluth. 

A  Favorite  Dessert. 

One  heaping  tablespoon  Knox's  gelatine,  1  can  grated  pineapple,  juice  of  1 
lemon,  2  dozen  walnuts.  Dissolve  gelatine  in  2  glasses  of  hot  water,  mix  lemon  with 
pineapple,  add  to  gelatine  and  pour  all  into  moulds.  When  nearly  set  stir  in  walnut 
meats  broken  in  small  ]neces.     Serve  with  whipped  cream. 

Mr>s.   SiiAW,  l)uhl.  ^linn. 


SUPKRIOR  COOK   V.noK  107 


WE  WASH   WELL 


i^ 


NEEDHAM  BROS 


Orange  and  Strawberries  in  Basket. 

Seloc't  yood-sizcil  oi'aiiiies.  Cul  oil'  to])  and  scoo])  out  ccMiter:  fill  witli  straw- 
herrics  and  some  of  the  oran^ue.  If  liked  pour  a  little  slierrv  over  and  put  on  top  a 
.spoonful  of  whipped  ercani.  Mi;s.  ('.  'V.  KursK. 

Lemon  Ice  Cream. 

Dissolve  4  large  cups  of  sugar  in  1  (|t.  of  hot  milk.  Wln'u  eool  add  I]  pts.  of 
cream,  put  in  freezer  and  chill.  Add  the  juice  of  S  lemons.  Turn  the  freezer  until 
Ihe  cream  begins  to  freeze,  then  add  the  well-beaten  whites  ot  4  eggs  and  beat  hard 
for  3  minutes  with  a  spoon.  Turn  freezer  very  rapidly  until  frozen.  This  is  .suffi- 
cient for  4  qts.  of  ice  cream.  ^[i!s.  11.  0.  Yorx(;. 

Stra\vberry  Ice  Cream. 

Sprinkle  sugar  over  strawberries,  mash  tliem  well  and  rid)  them  through  a 
sieve.  To  a  pint  of  the  juice  add  half  a  pint  of  good  cream,  make  it  very  sweet, 
freeze  it  in  the  usual  way,  and  when  beginning  to  set  stir  in  lightly  1  pt.  of  whipped 
cream,  and  lastly,  a  handful  of  whole  .strawberries.  Miis.  E.  ('.  C'oolev. 


Chocolate  Ice  Cream. 

One  pt.  cream,  I  })t.  milk,  i^U  cups  sugar,  yolks  of  G  eggs,  1  square  of  Baker's 
chocolate,  1  tablespocm  ol'  vanilla,  ^lake  a  custard  of  the  milk,  sugar  and  yolks; 
melt  the  chocolale  and  thin  it  with  hot  water,  then  add  it  to  custard.  AVhen  cold 
flavor  and  add  beaten  eream.  Mrs.  Haidle. 

Vanilla  Ice  Cream. 

I^se  above  reci])e.  omitting  chocolate.  ^[i;s.  A.  W.  TlAinr.K. 

Maple  Ice  Cream 

Boil  1  pt.  of  maple  syrup  .")  minutes,  take  from  lire.  Beat  the  yolks  of  4  eggii 
light,  then  pour  ovei'  tiie  syrup  slowly,  set  over  boiling  water  until  mixture  is  thick 
enough  to  coat  the  spoon;  strain  aiul  cool,  stirring  occasionally.  Then  aild  1  c|t.  of 
eream,  1  table.spoonful  of  vanilla.     Freeze  and  pack.  Mi;s.  'i\  J.  Fi.yxx. 

Maple  Ice  Cream. 

Two  cu])s  of  maple  .syrup,  ti  eggs,  I  (jt.  of  cream.  Heat  the  maple  .syrup  just 
to  boiling  and  before  removing  from  the  lire  add  the  beaten  yolks  of  (i  eggs,  letting 
them  scald  but  not  boil,  \\4ien  cool  stir  in  eream  and  the  whites  of  2  eggs  l)eaten 
stiff.     Place  in  the  freezer  and  freeze  as  usual.  Mu.s.  .7.  Li'oxakd  Johnson. 

Peach  Ice. 

IJul)  1  can  of  ])t'aches  through  a  eolamb'r.  add  a  (|t.  of  water,  juice  of  2  oranges 
and  I  or  2  lemons,  1  pt.  of  sugai-  (clarified).  When  cold  i)ut  in  freezer  and  when 
half  frozen  add  the  beaten  whites  of  2  eggs.     For  i'as|)b(M*rv  or  strawberry  ice,  the 


108  SUPERIOR  COOK  BOOK 

(?aiiic  as  ])c'acli  jcf,  only  ii.se  ">?  ji'lasscs  ol'  rasphrrrv  <ir  si  rawlxuTv  instead  <»!'  pcaclu'S. 
For  ])in('a|i|>1('  ice  usi'   1   can  u'ralcd  ])iii('ai)])l(_'  Avitli   llic  juice. 

'  Mrs.  E.  E.  Drake. 

Grape  Sherbet. 

Masli   1    II).  of  Concord  grapes  thorouglily.  and  strain  tlie  juice.     Add  an  ef|nal 
amount  of  cold  water,  juice  (d'  1  Jenion  and  sugar  to  make  ver}'  sweet;  freeze. 

Mrs.  jAHiiT^  Ironwood. 

White  Velvet  Sherbet. 

The  juice  of  4  lemons  and  thinly  shaved  peel  of  1,  soaked  in  the  juice  !/>  hour; 
then  strain  the  juice  and  add  enough  sugar  to  make  a  thick  syrup — usiially  ^4  of  ^ 
cup  of  sugar  to  eaeli  lemon  ;  add  1  qt.  of  milk  and  turn  at  once  into  a  freezer  packed 

with  3  parts  of  ice  and  1  of  rock  salt.     Turji  slowly  at  first  and  when  it  begins  to 
thicken  turn  rapidly  until  stiff;  add  more  ice  and  salt  and  let  stand  for  2  hours. 

Mrs.  Crane. 

Pineapple  Sherbet. 

One  qt.  water,  whites  of  2  eggs,  1  })t.  sugar,  juice  of  2  lemons,  1  can  grated 
pineapple.  Let  sugar  melt  in  water  on  hack  of  a  Jewel  Eange,  add  lemon  juice, 
])ineap])le  and  sugar,  and  when  half  frozen  add  beaten  whites  and  finish  freezing. 

Gloriana  Rogers. 

Milk  Sherbet. 

Juice  of  3  lemons,  2  cups  granulated  sugar.  Mix  Avell  and  allow  to  stand  2 
hours.     Tlioroughly  chill  1  c|t.  new  milk,  mix  all  together  and  freeze. 

Mrs.  AVm.  Sedgwick. 

Nesselrode  Pudding. 

Jioil  ••_.  ])t.  of  sugar,  i/o  pt.  of  water  and  the  juice  of  a  ])t.  can  of  sliced  pin- 
ajjple  'JO  ininuTes.  I'eat  the  yolks  of  C  eggs  and  stir  into  the  syrup;  cook  until  it 
titiekens.  When  cool  add  1  (|t.  of  cream,  2  cups  of  shelled  almonds  chopped  fine,  Vi 
II).  of  candied  cl.erries  and  the  ])ineapp]e  ci:opped  fine.  Add  vanilla,  t  tcaspoDnful. 
^lix  well  and  freeze.  JMiiS.  A.  K.  Sedgwick. 

Macaroon  Whip. 

Whip  1  pt.  of  ci'eain  to  its  stilfest  froth,  drain  it  and  add  \{>  cu])  powdered 
sugar  and  1  teaspoonful  of  vanilla.  Crush  1  dozen  larg(_'  macai'oons  into  small 
):)ii'ces,  lightly  whisk  them  into  the  cream,  turn  into  a  mould,  coxx'r  carefully  and 
])ack  ice  Ol'  snow  around  it.     Let  it  stand  all  day.     Serve  in  sherbet  glasses. 

Miss  Olga  Girzi. 

Maple  Parfait. 

For  1  qt.  ma|)le  ])arfait  take  1  coffee  cu|»  milh,  1  of  cream,  1  of  ma})le  syrup 
and  volks  of  I  eggs.  Set  the  syru})  on  the  stove  and  l)()il  a  little  and  then  pour  over 
the  heateii  \olks  and  stir  to  a  ci'eam  ;  then  add  milk  and  cream  and  freeze  as  for  ice 
cream.  Miriam  x^ustin. 

Mrs.  Smith's  Dessert. 

Make  a  nice  cottage  pudding,  either  in  little  cakes  or  on  a  slab;  if  the  latter, 
then  cut  in  s(piares  and  on  the  top  of  each  piece  put  a  tablespoon  of  the  following: 
Cream  half  a  cup  of  butter  and  1  cup  of  sugar  together  and  add  1  qt.  of  strawl)er- 
ries,  or  more,  if  desired,  which  have  been  crushed  and  stood  on  ice  some  time  Itefore. 

Lunch  Bananas. 

Slice  -i  bananas;  cook  '  ■_.  cup  watei',  1,4  cup  sugar  and  juice  of  lialf  a  lemon. 
When  like  a  s\ru]),  add  bananas  and  cook  3  minutes.  Mrs.  C.  M.  Leon'ard. 


SUPERIOR  COOK  ROOK  109 

Bavarian  Cream. 

One  (|t.  of  swtvl  t-i-c;nii,  yolks  of  1  c.Li-.as.  \:_,  l)o\  of  ,iivl;it  inc.  1  cii))  of  sii.^ar,  ■^ 
tcaspoonl'uls  of  vanilla;  soak  tlic  irclatiiic  in  1  cu])  of  (.-old  wati'V  20  niinules.  then 
pour  into  1  ])t.  oi'  boilin-i'  hot  swot't  t-ivani :  add  tb.c  yolks  of  the  (■••■u-s  well  Ix-atcii 
and  heat  until  it  begins  to  thicken,  then  take  froni  the  stove  and  while  hot  add  the 
other  pt.  of  ere.ini  \vhi|)ped  to  a  stitT  froth,  and  fUivor  willi  extract.  Mould  and 
set  on  ice  until  ready  for  use. 

Pineapple  Bavarian  Cream. 

One-half  can  grated  i)ineapi)le,  »-  fi^'P  ^ugar:  hoil  lo  niinules:  i/,  box  gelatine 
dissolved  in  a  little  cold  water.  Add'  VL'  ^'up  boiling  water.  I'ut  Vi:  pt.  whipped 
cream  in  ab()\c  when  it  begins  to  set:  also  add  1  teaspoon  vanilla.  I'el  in  mould 
and  pack  in  ic-c  or  snow.  Orange  or  other  fruits  can  be  used  in  place  of  iIk'  pine- 
apple. Miss  I.ida  <;ii;zi. 

Disque. 

Put  1/.  II).  macaroons  into  •;?  (jts.  sweet  cream.     Let  stand  over  night  and  frec/.e. 

Mi;s.  Tiio.MAs  lM:i.i.ow. 

Maple  Bisque. 

Cook  4  beaten  eii;^  yolks  with  1  cup  of  thick  maple  syrup  until  boiling,  stirring 
constantiv;  strain  and  cool.  I'.eat  1  pt.  thick  cream,  add  it  to  the  stiffly  beat(m  whites 
of  4  eggs",  add  cooled  syrup  and  beat  whole  mixture  until  light.  Pour  in  niotdd  and 
pack  in  ice  and  salt  for  4  hours.  ^Ihs.  D.  B.  Bilkky. 

A  Delicious  Ice. 

As  this  is  not  frozen  very  hard,  it  is  perhaps  more  allowable  than  many  other 
frozen  desserts.  One  qt.  rich  cream  and  the  whites  of  (i  eggs,  with  V-i  ^'"1'  "f  strong 
coffee,  1V>  cups  sugar  and  a  teasi)oonful  of  cornstarch.  \Miip  the  cream  very  light 
and  strong  and  put  in  a  sieve  to  drain.  The  whites  of  the  eggs  are  also  whijipcd  into 
a  stiff-  froth.  Take  the  liquid  cream  remaining  after  the  whip  is  removed  and  add 
the  coffee  and  cornstarch  to  thicken  it.  Boil  this  until  the  cornstarch  is  cooked  suf- 
ficientlv,  stirring  this  smooth.  Cool  and  freeze.  When  frozen  line  a  mould  with  the 
frozen  coffee  cream;  then  mix  the  whipped  cream,  eggs  and  sugar  and  fill  the  center 
of  the  mould  to  the  very  to]).  Pack  the  mould  in  ice  and  salt  and  let  it  stand  for  an 
hour  or  more.     This  will  fill  a  'i  <|t.  mould  and  is  delicious  to  eat  with  strawberries. 

M.  R.  G. 

Victoria  Pudding. 

Beat  4  eggs  separately;  to  yolks  add  1  tablespoon  of  sugar:  dissolve  '1  teaspoons 
of  pulverized  gelatine  in  2  tal)lesi)Oons  of  water.  Add  to  yolks  with  1  cuj)  of  crea'.u. 
Put  on  fire  and  hoil  until  thick,  stirring  constantly.  IJoll  1  dozen  almond  maca- 
roons and  chop  fine  2")  blanched  almonds:  add  to  boile(|  ingreiliciits.  also  the  juice  of 
1  lemon.  When  cool  add  the  l)eaten  whites.  Mix  well  and  jtour  in  moulds.  Serve 
with  w'.iipped  cream.  This  receipt,  if  put  in  small  individual  moulds,  will  serve 
about  10:  if  in  1  mould  it  does  not  go  so  far.  Mws.  Shaw.  Buhl.  :\linn. 

Maraschino  Parfait. 

One  cup  of  sugar  and  1  cup  of  water.  Cook  until  it  threads,  then  pour  gradu- 
ally on  the  beaten  whites  of  3  eggs.  Beat  thoroughly  and  cool.  Cut  1  cup  of  mara- 
schino cherries  into  halves  and  roll  in  powdered  sugar.  Beat  8  cups  of  thick  cream 
until  stiff  (reserve  1  cup),  fold  2  cujis  of  the  beaten  cream  into  the  egg  mixture,  add 
cherries  and  vanilla  to  flavor.  I'ut  in  mould  (a  lard  ]>ail  will  answer),  pack  in  ice 
and  salt  for  4  hours.     Turn  out  and  garni.^h  with  orange  sauce. 

Orange  Sauce. 

Jieat  the  yolks  of  :>  eggs  and  \-j  cu[)  of  sugar  until  light.     Add  the  juice  of  an 


110  SUPERIOR  COOK  BOOK 

orani;!'  and  cook  o\er  liot  water  until  tlic  inixtui'c  coiiinu'ijc'es  to  Ihickon.  Cool  and 
fold  ill  oni'  ciipi'al  of  the  Avhippcd  crcaiu.  This  sauce  is  hue  for  rice  or  steamed 
puddings.  j\[rs.  K.  E.  Dkakh. 

Compote  of  Apples. 

]\!ake  a  syi-iip  with  1  cup  of  sugar,  1  cu])  of  Avater  and  a  S(piare  inch  of  stick 
cinnamon.  Boil  slowly  for  10  minutes,  skiniining  well.  Core  and  pare  S  or  10  tart 
apples;  cook  till  nearly  done  in  the  syrup.  Di'ain  and  cook  iheiu  a  few  Jiiinuies  in 
the  oven.  Boil  the  syrup  till  almost  like  jelly.  Arrange  the  apples  on  a  dish  for 
serving.  Fill  the  eore  cavities  with  jelly  or  marmalade.  I'onr  the  syrup  over 
them.     Put  whi])ped  cream  around  tl'c  base,  and  garnish  the  cream  with  jelly. 

A.  j\I.  Bajmfokd. 

Lemon  Tapioca. 

One  pt.  of  water.  1  cup  of  minnte  t;i])ioca.     Hoil  until  (dear  and  (hen  mould. 

LioMON"  Sauce. — One  taljlespoon  of  butter,  '<?  cu))s  of  confectionery  suaar,  juice 
of  1  lemon,  1  tablespoon  of  crea.m,  1  teas|)()on  of  lemon  extract.  Cream  th.e  butler 
and  sugar,  add  the  cream  and  beat  well,  if  too  soft  add  more  sugar,  then  tlie  lemon 
juice  and  extract.    Beat  well.  M]{s.  Agxes  Johnston"  White. 

Apple  Tapioca. 

Pare  as  many  ap])les  as  will  tit  in  a  pan,  th.cn  core  tluMu  ;ind  (ill  h.olc  v/ith 
sugar;  a  cu[)  tapioca,  a  (|t.  of  hot  water,  flavor  and  sweeten.  Pour  o\ci'  the  a]iples 
and  bake  in  a  Jewel  Bange  half  an  hour.     P^at  cold  with  sugar  and  cream. 

^li;s.  J.   PowEi;. 

Rhubarb  Jelly  Sponge  Drops. 

Cut  a  dozen  stalks  of  rhnb'arlj  into  It-,  inch  lengths,  put  iido  a  double  boiler 
with  14  CU])  of  water  and  cook  nntil  tender;  drain  off  the  juice.  Maki'  a  jelly  from 
y^  box  of  gelatin  soaked  in  l^  cup  of  cold  water  and  dissolved  in  the  rhuliarh  juice 
and  enough  boiling  A\-abr  to  make  2Y_,  cups.  Add  a  little  red  color,  or  the  coloring 
that  comes  with  sevei'al  kinds  of  gelatin,  1  V-,  cups  of  sugar  and  the  juice  of  1  lemon. 
Einse  an  earthen  mould  with  cold  water,  pour  in  a  part  of  the  jelly  and  rhuliarb.  and 
when  it  is  partly  set  turn  in  the  remainder.  Serve  with  whipped  cream  if  liked,  and 
small  cakes.  This  is  a  more  delicate  and  attracti\e  way  to  serve  rhubarl)  than  in 
the  form  of  pastry.  For  the  sponge  drops  sift  1  teaspoon  of  baking  powder  with 
1  cup  of  flour.  Beat  o  eggs,  add  1  cup  of  line  granulated  sugar.  Vm  teaspoon  of 
flavoring,  1  tablespoon  of  h.ot  water,  and  fold  in  the  flcnir.  Beat  well,  then  drop  in 
small  teaspoonfuls  from  buttered  paper.  After  the  dro])s  are  baked  put  3  together 
w  itli  icing  and  ice  the  top.  Alice  E.  Whitaker. 

Bananas  Baked  in  Sherry  Wine. 

Cut  a  half  dozen  bananas  lengthwise,  place  in  a  pan  with  a  tablespoon  of  but- 
ter, a  little  salt  and  sugar  over  them.  Bake  in  a  Jewel  ]\ange  15  minutes  or  until 
browned,  then  ])our  over  them   '  ^  ''"P  '''^  sherry  wine. 

^fits.  Myktei:  JoFixs'rox  Tjro.Airsox. 

Salted  Almonds. 

Put  in  wire  basket  and  fry  in  very  hot  fat.     Shake  on  brown  paper  and  salt. 

]\rKs.  ^Ma'iitle  Johnston  Thompson. 

English  Junket. 

Place  a  quart  of  new  milk  on  the  stove  luitil  it  is  lukewarm.  I'our  it  into 
some  ])retty  dish,  sweeten  to  taste  and  flavor  with  lemon,  strawberry  or  vanilla. 
Add,  stirring  slightly,  %  of  a  tables])oonful  of  rennet.  Place  on  ice  or  in  a  cool 
place  until  cool.     Do  not  stir  or  jar  while  cooking,  as  it  will  cause  whey  to  form  in 


ST'PKRIOR  COOK  BOOK  111 

llu'  l.ottoiii  of  the  (lisli  ;iii(l  make  it  Idii^ii  oi"  likt' curds  and  whey.  This,  served  with 
fresh  iir  stewed  fruit,  makes  a  dainty,  liealthful  dessert,  and  iiu\y  1)C  varied  hy  serv- 
inii'  with  s|)on,i:-e  eake  or  cookies.     It  is  fre(iuently  served  v.itli  Devonshire  cream. 

Apple  Meringue. 

l)oil  taii  appU's  after  thev  are  pared  and  corcih  llnli  the  pul|)s  ihrou-ih  tea  col- 
ander and  sweeten  to  tl:e  taste.  To  a  pt.  of  the  soft  \)\\\\)  stir  in  lii>htly  the  whites 
of  3  eggs,  beaten  to  a  stiff  froth;  thivor  witli  rind  and  juice  of  lemon,  or  lemon  or 
vanilla  extract.  Put  it  in  a  puddin-  dish  an.d  cover  it  with  the  heateii  whites  of 
2  or  3  e"-gs,  sweett'ned  and  llaNoi'ed.  i!rown  it  in  th.e  oven  and  serve  with  cream  or 
cnstard.'^'^  '  ^l"^-   Din^'AX. 

Currants  with  Bananas. 

Sprinkle  a  cup  of  tine  gi'anulated  sugar  ovei'  I  box  of  currants,  first  picking 
them  over  carefully  aiul  washing  if  they  have  \kvu  exposed  in  th.e  markets.  Let 
them  stand  an  hour,  then  mash  until  every  currant  is  broken,  and  when  the  sugar 
is  dissolved  set  them  away  in  the  ice  cliest  until  serving  tinu'  or  until  very  cold. 
Thev  may  be  made  almost  like  a  jelly  l>y  using  eijual  amounts  of  sugar  and  fruit. 
Slice  nice  red  bananas  in  glas>  dish  aiul  pour  the  nuished  currants  over  them. 

Ixi:z  (Iehalij. 

Pineapple  Trifle. 

Beat  whites  of  (i  eggs  to  a  stiff  froth  and  a. Id  C  tablespoonfuls  of  powdered 
sugar;  beat  for  'iO  minntes.  and  beat  in  Vo  enpful  of  pie.eapple.  Place  the  trifle  in 
a  prcttv  dish,  cover  with  whipped  cream  dotted  with  bits  of  strawberry  ji'lly. 

:\rKS.  C.  T.  KiasK. 

Pineapple  Sponge. 

C)ne  box  gelatine.  -'!  })ts.  cold  water.  I  lb.  white  sugar,  juice  of  :]  lemons.  1  can 
grated  ])inea])ple.  Soak  gelatine  in  part  of  tlie  water  till  very  soft,  add  renuiinder 
of  water  boiling  hot,  sugar  and  lemon  juice.  Let  come  to  a  boil,  strain  and  add 
pineapple.  Stir  well  when  just  beginning  to  stitTen,  and  pour  into  moulds  to  set. 
Serve  with  whi]tped  cream.  ^'i>'^-  ^^ -^i-  I'htkks. 

Wine  Jelly. 

One  box  of  gelatine,  dissolved  in  just  water  enough  to  cover  it.  1  pt.  of  wine.  1 
])t   of  boilino-  water.  1   pt.  of  i;ranulated  suyar  ami  juice  of  3  lemons. 

'  ^  :\his.  d.  P,.  Ma.vs. 

Tutti  Frutti  Jelly. 

Take  1  pt.  of  brandy  and  1  lb.  of  sugar;  add  fruit  as  it  comes  along,  such  as 
berries  of  any  kind  and  cherries  and  peac-hes  and  pears,  if  you  like.  Cook  the  latter 
a  little  before  ])utting  them  in,  add  an  ecpial  anu)unt  of  sugar  as  you  add  fruit.  Let 
this  stand  till  wanted  to  use.  When  ready  to  nud<e  jelly  take  3  cups  water,  i {.  pat-k- 
age  gelatine,  rind  and  juice  of  2  lemons,  swi-eten  to  lasle.  Let  come  to  a  boil  and 
when  cool  add  1  cup  of  fruit  in  bi'andy;  let  staml  till  har<l. 

^ri!s.  I'j.izAiiirni    Pjkkce.  E.scaiud)a. 

Jellied  Walnuts. 

()ne-(piarter  box  gelatiiu'.  '4  c-u|)  cold  water.  '  .•■,  cup  boiling  water.  %  oup 
sugar.  1  cup  orange  juice  (scant),  juice  of  1  lemon;  iiiak(^  as  onlinary  jelly,  ("over 
bottom  of  shallow  dish  with  mixture,  using  one-half.  When  cool  and  begiiniing  to 
set  place  over  it.  1  in.ch  apart,  halves  of  English  walnuts;  cover  with  remaining 
jellv.  When  (irm  cut  in  scpiaivs  to  serve,  with  1  walnut  in  each  s(|uare. 
■     '  Mns.  J.  M.  Pi:i;kixs. 


112  SUPERIOR  COOK  BOOK 

Coffee  Jelly. 

One  1)()\  of  r]yiii()iitli  IJock  ^uclatine  dissolved  in  i._.  pint  of  cold  walcr;  add  11/. 
|)ts.  l)()ilin,u'  watoi',  1  pt.  oi'  su^uar  and  1  ])t.  sti'aiiU'd  (■on'cc.  I'our  into  nionid  and  set 
away  to  l-ai'drn.  Serve  \\itli  wliipixMl  cream.  If  any  otlier  j^'eJatine  is  used  add 
juiee  of  '!  lemon-  to  t1;!\()r.  ^^lls.  rAitKiiniST.  Esi-anaha. 

California  Sunshine  Pudding. 

AVhites  of  ;3  eggs  Ijeaten  Avitli  1  rw])  of  ])0\vdered  STigar.  1  tal)l<'S|)oon  of  gelatine, 
dissolve  in  tlio  same  sized  cup  of  hoiling  water  as  that  of  the  sugar;  wlien  eool  grad- 
ually heat  in  with  egg  and  sugar;  heat  until  eool;  st't  on  ii'e  in  a  mould  :  serve  with 
\\hi])|ied  cream.  ]\[iss  Wood,  San  Francisco. 

Tapioca  Cream. 

Soak  '!  tahlesjtoons  of  ta|iiot'a  o\cr  night  in  just  enough  water  to  c(jvei'  it;  in 
the  morinng  hoil  1  qt.  of  milk  with  the  soaked  tapioca  hy  placing  in  a  douhli^  l)oiler 
and  add  %  cu])  of  sugar  and  a  litth'  salt;  heat  the  yolks  of  .'1  eggs  tlioi'ttugldy  and 
when  the  milk  has  hoiled  10  minutes  stir  in  the  yolks.  IJemove  from  lire  and  stir 
rapidly  for  5  nunutes  so  tluil  it  will  not  curdle.  Flavoi-  with  vanilla.  ])our  into 
baker  or  pudding  dish;  beat  th.e  A\liites  of  the  eg!j.-s  to  a  stitf  froth  and  ])our  o\er  the 
top  of  the  cream;  sift  sugar  over  the  to[)  and  hi'own  in  oven  in  a  dcwel  liange  a  few 
minutes.     Serve  cold.  Sel.ma  Boiuciki;. 

Prune  Tapioca. 

Soak  1  cupful  of  tapioca  in  .'J  cu[)s  of  water  over  night;  in  the  morning  cook 
until  clear;  add  llg  cups  sugar,  juice  of  [U  lemon,  the  beaten  white  of  1  egg  and  "3 
cu])s  [)runes  which  \u\\e  been  thoroughly  cooked  and  put  through  a  sieve.  Serve 
with  cream.  •  Ursula  Eopes. 

Lemon  Cream. 

\nu>  \\  cups  of  hoiling  water  stii'  'i  tal)l!'sp()onl'uls  of  coi-nstarcli  wet  with 
water,  aiul  th.e  juice  of  a  large  lemon.  Add  thie  beaten  yolks  of  3  eggs  and  1  cup  of 
sugar.  l>oil  .■>  minutes,  then  stir  in  th.e  whites  of  the  eggs  beaten  stiff.  I'oni'  into 
punch,  glasses  and  servt*  cold  with  a  spoonful  of  whi])ped  cream  on  the  top  of  each 
glass.  Mrs.  A.  P.  Schmidt. 

Gelatine  Blanc  Mange. 

One-half  box  of  gelatine,  lyo  pts.  sweet  milk,  3  eggs,  1  small  lunn)  of  butter, 
1  teaspoon  of  vanilla,  I  tablespoons  sugar.  Soak  gelatine  in  milk  1  hour.  Cook  in 
double  boiler  until  it  comes  to  a  boil.  Add  yolks  of  eggs  and  sugar  beaten  together, 
i^nd  wh.cn  egg  is  cooked  take  off  lire.  Add  butter  and  flavoring.  When  cold  add 
the  stiffly  beaten  whites  of  eggs.     Tour  into  mould.         Mi^s.  THO]\rAS  Tkllow. 

Lemon  Jelly  with  Fruit. 

One  box  gelatine,  juice  of  ;>  lemons,  1/4  '^^^V  brandy,  1  cup  sugar,  1  pt.  cold 
\Aatei'.  1  qt.  boiling  water,  1  lb.  white  grapes,  2  bananas,  1  orange.  Coyer  gelatine 
with  cold  water,  let  soak  half  an  houi';  add  the  sugar,  boiling  water,  grated  yellow 
rind  of  2  lemons,  lemon  juice  and  lu'andy.  Let  this  stand  10  or  15  minutes,  strain 
through  cheese  cloth  into  a  mould.  Seed  grapes,  cut  oranges  and  bananas  in  small 
pieces  and  add.     Stand  asid(^  to  harden.     Serve  with  whipped  cream. 

Mrs.  W.  T-1.  Oakley. 

Fruit  Gelatine. 

One  oz.  of  gelatine  dissolved  in  1  cup  of  cold  water;  after  standing  20  minutes 
])onr  o\('r  it  1  cup  of  boiling  water;  strain  and  add  2  cups  of  sugar.  When  i)erfectly 
cold  add  2  bananas  sliced,  juice  of  two  lemons,  y^  lb.  of  figs  cut  very  fine,  1  can  grated 
jiineapple,  %  lb.  green  grapes  cut  in  half.     Serv(!  with  whipped  cream. 

Ursula  Eores. 


SUl^ICRIOK  COOK  BOOK  113 

Maple  Mousse. 

Wlii])  1  |»1.  oT  crcaiii,  add  '  -  cui)  of  iiiaplo  synip  wliicli  has  first  Ik'cu  licatcd  and 
then  cooli'd  ;  if  not  sweet  enouji'li  add  a  little  sii^uai--.  \\lii|)  all  to^a'ther,  i)lace  in  a 
mould  or  Inikiiig  powder  cans,  pack  in  ice  and  freeze.  ^Lus.  W.  l^  Beldek. 

Strawberry  Mousse. 

S|)i'iid<le  1  |it.  of  liorries  with  1  cupful  of  powdered  su<:ar  and  nia.-li  Iheni 
through  a  line  sieve:  add  this  sweetened  jndp  to  1  pt.  of  cream,  lirst  whipping  it 
until  stiif.  I)lend  logethei-  and  pack  in  a  mould,  and  l»ury  in  salt  and  ice  for  1  hours. 

MlS^     KVKLYX    StKVK.NS. 

Fruit  Cocktail. 

Six  oranges  (eho]>ped).  ('.  hananas,  1  can  of  sliced  pineapple,  1  can  <d'  cherries 
(maraschino).  Cho})  oranges,  hananas  and  ]jinea])ple,  add  cherries,  mi.\,  let  stand 
■I  hours:  do  not  chop  too  fine.     I'his  amount  serves  thirtv  pe()i)le. 

Mrs.  (1.  n.  -MixEK. 

Macaroon  Pudding. 

One  and  one-half  cups  nnlk,  ■>  eggs,  'i  lahlesi)oons  sugai-,  2  salt  six.ons  salt,  •^ 
talilespoons  ehop]»ed  almonds.  1  cmished  macaroons,  \  whole  macaroons.  Soak  the 
whole  macaroons  in  orange  juice.  .Make  a  custard  of  v^^ii,  milk,  salt,  sugar,  crushed 
macaroons  and  nuts.  IJutter  the  pan,  lay  into  it  the  soft  macaroons  to  cover  the  hot- 
torn,  lav  in  the  cold  mixture.  Cook  over  hot  water  until  it  sets,  then  cover  with  a 
meringue  made  of  the  whites  of  ;5  eggs  Ijeaten  stiff,  ;5  tahlesjjoons  powdered  sugar. 

3  tahlcspoons  chopped  almonds.  1  t(  aspoon  lemon  juice.  Cook  a  few  nunutes  longer 
l)ut  do  not  hrown.  Euini  M.  Wuiuht. 

Tutti  Frutti. 

One  can  of  grated  ])ineapple.  1  Ih.  of  figs.  1  Ih.  of  dates  (stoned),  1  dozen  of 
hamnias.  S  oranges,   1  cup  of  sugar.      Freeze   without   the  center  piece. 

]\Irs.  G.  Mixeu. 

Almond  Cream. 

Put  on  in  double  boiler  a  pt.  of  rich  milk,  4  tablespoons  of  sugar,  the  yolks  of 

4  esigs,  and  a  pinch  of  salt.  .Vdd  when  hot  a  tablespoon  of  cornstarch  wet  with  half 
a  cup  of  milk.  Cook  3  miinitc^.  take  from  the  fire  and  cool.  When  cold  add  a  small 
cup  of  finelv  chopped  almonds  and  half  a  teaspoon  of  vanilla.  Serve  in  punch 
odasses   with    whipped  cream   sprinkled   with   almonds. 

'"^  ^Ijss  Kleaxok  M.  Power. 

Fruitina. 

One  ])t.  cold  wafer.  1  pt.  sugar.  1  pt.  grated  i)ineap|ile.  juice  of  2  lemons.  Place 
ill  freezer  and  when  half  frozen  add  1  i)t.  of  whipped  cream. 

]\Iiss  Geh.vldixe  Parky. 

Frozen  Pudding. 

ilix  1  tablespoon  Dousman's  Best  Patent  flour  into  1  pt.  sugar;  then  add  1  pt. 
water  and  boil  5  minutes.  Pour  this  hot  over  3  well  beaten  eggs,  stirring  continu- 
ally. Still  stirring,  cook  until  it  thickens,  take  from  fire  immediately,  add  1  table- 
spoon butter :  soak  1  cup  raisins  or  dates  in  juice  of  an  orange  1  hour.  When  custard 
is  cool,  add  1  at.  milk  and  the  dates:  flavor  with  vanilla.    Freeze. 

^li:s.  Pit  ifAiu)  ^IattiiI'Ws. 

Frozen  Strawberries. 

One  qt.  of  strawberries.  3  lemons.  1  Ih.  of  sugar,  1  qt.  of  water.  Stem  and  if 
nece.ssarv  wash  the  berries:  add  to  them  the  sugar  and  lemon  juice  and  let  stand  an 


114  SLTPKRIOR  COOK  BOOK 

liour.  ^lasli  (lie  horrios  tliorouglily.  add  tlu>  water,  stir  until  tin'  sugar  is  (iissolvcd. 
turn  into  the  can  of  the  freezer  and  freeze.  Let  stand  an  liour  before  using.  This 
will  serve  eight  persons.  Mrs.  GuAFr. 

Maple  Parfait. 

The  yolks  of  8  eggs  or  4  whole  eggs  well  beaten  and  put  with  1  cup  of  maple 
syrup  and  cooked  over  the  fire  in  water  until  it  is  thick.  Then  remove  from  the  fire 
and  beat  until  cold,  then  add  1  pt.  of  whipped  cream  and  put  into  a  mould  and 
freeze.  Mks.  F.  H.  Eaiskey. 

Strowberry  Parfait. 

S])rinklc  1  ([t.  of  rich  berries  with  1  cupful  of  granulated  sugar,  ami  allow  them 
to  stand  4  or  5  hours.  Xow  strain  off'  the  juice  through  a  jelly-bag,  whip  1  qt.  of 
cream,  add  the  juice.  l)Iend  well,  ])ut  into  a  mould  and  bury  in  ice  and  salt  for  o 
hours.     This  will  make  enough  to  fill  a  very  large  mould  when  frozen. 

Lemon  Ice. 

p]ight  lemons.  4  oranges.  2  qts.  water,  A\-.  cups  sugar.  Chi))  the  y(41ow  rind 
from  4  of  the  lemons  and  2  of  the  oranges,  being  careful  not  to  cut  any  ot  the  Avhite 
part.  Pour  half  of  the  water  (1  qt.^  boiling  hot  over  this  rind  and  let  stand  until 
cool.  Put  the  sugar  and  the  other  (|t.  of  water  on  to  Ijoil  and  boil  5  minutes.  Squeeze 
the  juice  from  tlie  oranges  and  lemons,  add  it  to  the  syrup  wdien  cold,  and  add  the 
water  containing  the  chipped  lemon  and  orange  rind.  Strain  through  a  fine  sieve. 
Freeze  until  stiff,  turning  the  crank  slowly,  as  a  water  ice  should  l)e  rather  coarse 
and  not  as  smooth  as  a  cream.  Stand  away,  ])acked  with  ice  and  salt,  for  at  least 
an  hour  Ijcfore  using.     This  quantity  makes  1  gallon.  Mrs.  W.  W.  (tRAFF. 

Mock  Ice. 

Take  al)0ut  .'!  tablespoon I'uls  of  some  good  preserve,  rub  it  through  a  sieve  with 
as  much  cream  as  will  fill  a  (|t.  mould;  dissolve  %  of  an  oz.  of  isinglass  or  gelatine 
in  1/2  pt.  of  water.  When  almost  cold  mix  it  well  witli  the  cream,  put  it  into  a  mould, 
set  it  in  a  cool  place  and  turn  out  next  day.  Jhaxnettf  Tonnesen. 

Roman  Punch. 

Grate  the  rinds  of  4  lemons  and  2;  oranges  into  2  lbs.  of  white  sugar,  adding 
their  juicc>.  Cover  and  let  stand  until  next  day,  when  strain  through  a  sieve,  adding 
either  a  qt.  l)ottle  of  champagne  or  1  pt.  of  water  and  !/>  pt.  of  Jamaica  rum,  the 
whites  of  8  eggs  beaten  very  stiff.  Freeze  like  ice  cream  and  serve  as  soon  as  pos- 
sible after  freezing.  Mrs.  M.  W.  WiGHTMAN. 


SUPERIOR  COOK  BOOK 


115 


GOOD  COOKING 


Depends  on  the  Quality  of  the  Ingredients  Used. 


:  xpe  r  i  e  n  c  e  d     \  mr^'~'=s^^^^ 
^ooks  b  r  e  fe  r     I  mr^^  -===.■ 


Sellwood's 
Groceries 


to  any  o  I  h  e  r 
line. 


tOPYRlOllT 


WHY? 

Because  they 
are  known  and 
app  7' ec la  te d 
for  their  Puri- 
ty, S  treniyth. 
Freshness  and 
Ftavor. 


We  carry  the  most  complete  stock  of  Staple  and  Fancy  Groceries  in  the  County. 


Keep  us  in  mind  when  orderini^Tea  and  Coffee 


v^^^^ff^^ 


iASMN« 


Remember  we  are 
agents  for 

Chase  ®.  Sanborn^s 

CELEBRATED  BRANDS 

///  Purity ,  Strength,  Flavor — 
Superior  to  All. 


JOS.  SELLWOOD  (Wl  CO. 

GENERAL  MERCHANDISE. 
POST  OFFICE  BLOCK.  ISHPEMING,    MICH 


116  SUPKRIOR  COOK  BOOK 


Cookies  and  Doughnuts. 


"I  ijasst'd  llif  most  (It'liKlitful  liour, 
I\Ii(l  sugar,  liuttcr  aiul  niulassf.s. 


Suggestions. 

Vov  while  cookies  ei'eani  hiittei'  and  suu'ar.  hiil  for  all  dark  cookies  and  doni;ii- 
iiuls  the  lard  or  hutter  may  Ix'  nielled. 

Cocoanut  Cookies. 

'I'wo  cu])s  sii^'ar,  1  cu])  Inittei',  1  e^;us,  \  cup  cocoanut.  'i'-j  leiispoons  hakin,^ 
powder,  2  cups  Doiisman's  Best  Patent  flour,  or  euouuii  for  a  slilT  douuii.  vanilla. 
Spread  wliite  of  an  egg  on  to]i  and  sprinkle  with  cocoanut. 

Cream  l)utter  and  sugar,  add  eggs,  tlien  fruit  and  Hour  mixed  with  haking 
powder.     Bake  in  a  Jewel  Bange.  Mus.  ,).  E.  Suess. 

Cocoanut  Cookies. 

One  and  one-halt  cups  sugar,  1  cu])  huttei',  2  i"j:'j;i<,  1  I'oU'ee  cup  cream  (not  too 
sour),  14  !'*•  eocoanut.  ^A  teaspoon  salt,  t  leaspoon  soda.  1  teaspoon  vanilla,  y-> 
teaspoon  lemon,  Dousman's  Best  Patent  flour  to  mix  soft.  Boll  thin,  sprinkle 
sugar  on  top  and  bake  in  Jewel  Bange  ver}-  liuht  brown. 

l\li;s.  W.  TT.  Oakley. 

Ice  Cream  Cookies. 

One  cup  1)rown  sugar,  1  cup  clio])ped  liickorv  nuts,  1  tablespoon  of  butter,  1 
tablespoon  of  Dousman's  Best  Patent  flour,  1  egg.  Bake  these  on  the  bottom  of  a 
dripping  pan  in  a  Jewel  Bange,  dropping  1/.  teaspoonful  for  a  cake. 

Mrs.  B.  M.  Edwards. 

Sugar  Cookies. 

One  cup  sour  cream,  1  cup  fjutter,  2  cu])s  sugar,  2  eggs,  1  teaspoonful  of  soda, 
nutmeg.     Dousman's  Best  Patent  flour  to  roll.     Bake  in  a  Jewel  Bange. 

Mrs.   F.   E.   Nightingale. 

Sugar  Cookies. 

One  cup  of  sugar.  '■}  cu()  of  butter,  ]  cup  of  sweet  milk.  2  eggs,  ',]  teaspoons  of 
baking  powder,  -}i  teaspoon  salt,  -J  teas]~)oou  lemon  extrai-t.     Flour  enough  to  roll. 

]\Ii;s.  James  Tltoker. 

Sour  Cream  Cookies. 

Cream  together  1  cuy  of  sugar.  1  cu])  of  butter,  1  i'g;j::  into  1  cup  of  sour  cream 


SIUMCKIOR  COOK   liO(M\'  117 

(li.<s()lve  V'  teaspoonful  of  soda;  add  tliis  to  the  snpir  ami  Ijultcr.  One  r\\\)  of 
Dousman's  Best  Patent  tlour.  do  not  stir  l)ut  add  another  eii]i  of  flonr  with  I  tea- 
spoonful  of  baking  powder,  heat  all  well;  add  ciiouuli  Hour  Id  roll.  Fhivor  with 
vanilla  or  lemon.     JIake  in  a  Jewel  IJange.  Almk  (TKyTiiY. 

Cookies. 

One  riip  sour  milk.  '1  nips  sugar.  I  cnii  lard.  '^  teaspoon  soda,  1  i/o  teaspoons 
Unking  powder.  A  littK'  salt  an<!  Ihnur  with  nutmeg.  Donsmairs  Best  Patent 
tloiir.  enough  to  roll  very  ih.in.      i'ake  in  Jewel  Range.       M  i;s.  ?ilAi;K  Kli.iott. 

Cookies. 

One  and  one-half  eup  hrown  sugai-.  1  rup  hutter,  -I  eggs,  2  teaspoons  baking 
powder.  Mrs.  Walsetii. 

Favorite  Cookies. 

One  cup  of  hutter  and  lard  niixtd.  I'^  *'iip^  "'  >iigi""-  ' -i  <-'^il'  "''  ^^^^^'  Ti'l'^'  ^ 
level  teaspoon  of  soda,  1  teaspoon  of  gi'aled  nutmeg  and  Dousman's  liest  l\l1ent 
Hour,  enough  io  I'oll.  Make  (|uitt'  soft,  and  j)ul  1  tahlespoon  of  jxiwdeivd  sugar  on 
a  plate  and  dip  the  tops  n\'  <  ;ieh  cake  as  soon  as  you  cut  Ihem  (Uit.  I*>ake  in  Jewel 
Jiauiie.  ^\nH.  JoMN  Payxtki;. 

Nut  Cookies. 

One  eu|)  !)u!ter.  U  cups  sugar,  2^  cups  tlonr,  1  eup  chopi)ed  nuts,  1  cup  ehopped 
]-aisins.  3  I'ggs,  2  tablespoons  cold  water,  1  teaspoonful  soda. 

^Irs.  Crocker. 

Maple  Sugar  Cookies. 

One  cupful  of  sugar,  one  cupful  of  crushed  maple  sugar,  one  cupful  of  hutter, 
two  well-beaten  eggs,  two  tablespoonfuls  of  water,  two ,  teaspoonfuls  of  baking 
[)owder,  and  tlour  enough  to  roll  out.  Do  not  have  the  dough  too  stilf.  Cut  witli 
a  small  cookie  cutter  and  bake  in  a  hot  oven. 

Mrs.  Alvin  G]iKi<:xE,  IMilwaukee. 

Japanese  Tea  Wafers. 

lireak  Ihe  white  of  1  egg  in  a  howl,  add  1  tabh'spoon  of  sugar,  stir  a  moment, 
and  then  add  1  tablespoon  of  Dousman's  Best  J*alent  Hour,  and  Vo  teaspoon  of 
softened  butter;  beat  until  well  mixed,  it  sliould  be  about  as  thick  as  cream:  ixair 
a  teaspoon  of  this  Initter  on  the  wxrv^c  side  of  a  large  baking  i)an.  slightly  greased. 
and  with  the  back  of  the  s])oon  s|)read  it  until  about  four  inches  in  diameter  and 
almost  as  thin  as  tissue  pa])er.  Bake  in  a  moderate  oven  in  a  Jewel  Range  till  brown 
and  while  still  warm  roll  around  a  curling  stick.      Keep  in  a  covei'cd  tin. 

M  iss  W'oon.  ( 'ali  f(M'nia. 

Nut  Wafers. 

One-lourth  c-up  of  buttei'.  1  cup  sugar.  1  egg.  1  cup  of  i)ousm;;n"s  I'.est  Patent 
flour.  1  cup  of  nut  meats,  or  gratt'd  cocoannt.  Drop  on  buttered  tins  ami  bake 
•  pnckly  in  a  Jewel  IJange.  '  M ';>•  T.  J.  FhYXX. 

To  Make  Cookies. 

Beat  1/4  "I*  :>  euj.ful  of  butter  to  a  cream;  add  gradually  a  cupful  of  gi-anu- 
lated  sugar;  then  add  2  eggs  beaten  without  separating,  1  cup  of  water,  part  of  a 
grated  nutmeg,  and  1  cu])  of  Dousman's  Best  Patent  flour  into  which  has  been  sifted 
a  teaspoon fulOf  baking  j)owder;  add  snllicient  Hour  to  make  a  soft  dough  that  wdl 
roll  out.  Cut.  and  press  into  the  centre  of  each  one  a  pi( ce  of  citron,  and  bake  in 
a  nuxlerate  oven  in  a  Jewel  i{ange.  Cookies  will  have  a  sugary  appearance  if  you 
dust  the  board  with  granulated  su-ar  instead  of  Hour.     Mrs.  Pldoli'ii  Olson. 


118  SUPERIOR  COOK  BOOK 

Drop  Cakes. 

Two  oggs,  1  cup  8Ui>'ai'.  VL'  ^'^'P  butter.  XU  cup  milk,  1  toaspoon  ](^inoii  extract,  2 
cups  Donsmaji's  Best  Patent  tloiir,  1  teaspoon  liakinu'  powder.  Put  in  little  tins. 
Bake  in  a  Jewel  liange.  Louise  Matthews. 

White  CookieSi 

Two  cups  sugar,  1  en})  Imtter,  1  cup  sweet  milk,  2  eggs,  2  teaspoons  baking 
powder,  pincb  salt,  1-;^)  nutmeg.  Dousnian's  T^est  Patent  tlour  to  roll.  Bake  in 
a  Jewel  Eange.  Mes.  H.  L.  Eamsdell. 

White  Cookies. 

One  large  cup  sugar,  4  cup  butter,  o  well-beaten  eggs,  4  tablespoonfuls  sweet 
milk,  2  teaspoonfuls  baking  powder  and  enough  flour  to  enable  you  to  roll  it  into 
a  soft  dough. 

First  ercaiii  the  l)uttei'  and  sugar,  lieat  in.  th(^  wliijjped  eggs,  milk  and  spices, 
and  then  stii'  in  the  flour  and  l)aking  powder.  Eoll  into  a  tliin  sheet  and  cut  into 
shapes  with  eake-cuttei'.    P)ake  in  rpiick  oven.  Agnes  Clifton. 

Cookies. 

One-hair  cup  lard,  1  t-u])  of  sugar,  salt:  mix  all  to  a  cream;  i/o  cup  of  sour 
milk  and  Y2  tf^aspoon  soda  ;  add  to  Dousman's  Best  Patent  flour  1  teaspoon  of 
leaking  powder  and  mix  stitf,  l\oll  very  thin.  Will  keep  any  time.  Bake  in  a 
Jewel  T'ange.  Mrs.  C.  L.  Spokley. 

Sweet  Cookies. 

One  e\\\)  lai'd.  2  cups  sugar.  1  cup  sour  milk.  1  teaspoon  flavoring,  1  teaspoon 
soda;  Dousmau's  Best  Patent  flour  to  thicken.     Bake  in  a  Jewel  Eange. 

j\[rs.  John  Kermode. 

Currant  Cookies. 

One  cup  currants,  l\  cups  Dousman's  Best  Patent  flour,  2  tablespoons  of  butter. 
1  tal)les])oon  lard,  1  cu})  sugar,  i/>  teaspoon  of  allspice.  '■]  teaspoons  of  baking  pow- 
der. Enough  milk  to  enable  you  to  roll  them  out.  (!ut  with  a  biscuit  cutter  and 
bake  in  a  (juick  oven  in  a  Jewel  Eange.  Mrs.  Mugfur. 

Marguerites. 

One  cuj:)  chopped  English  walnuts,  1  cu})  ])owdered  sugar,  whites  2  eggs.  Beat 
whites  stiff,  add  sugar  and  beat  till  very  light.  Stir  in  chopped  nuts:  spread  on 
waferettes.     Place  in  slow  oven  in  Jewel  Eange  till  delicate  brown. 

Mrs.  W.  p.  Belden. 

Chocolate  Cookies. 

Beat  to  a  cream  V^  cupful  of  butter  and  1  tal)les])oon  of  lard;  gradually  beat 
into  this  1  cupful  of  sugar;  then  add  Vi  of  a  teaspoonful  oT  salt,  1  teaspoonful  of 
cinnamon  and  2  ounces  of  chocolate  melted.  Xow  add  I  well-beaten  egg,  and  V^ 
teaspoonful  of  soda  dissolved  in  V.  cu])  of  milk.  Stir  in  2  cupfuls  of  Dousman's 
Best  Patent  flour.  Eoll  thin  and  cutting  in  round  cakes,  bake  in  a  rather  quick 
oven  in  a  Jewel  Eange.  Mrs.  Eddy. 

Graham  Oatmeal  Cookies. 

Three  cups  of  oatmeal,  ?>  cups  of  graham  flour,  1  cuj)  of  butter,  I/2  cup  of  sugar. 
1  teaspoonful  soda  dissolved  in  2  tablespoons  of  sour  milk.  Mix  oatmeal  and 
graham  flour,  then  add  the  butter.  Add  sugar  and  sour  milk  and  soda.  Mix  as 
soft  as  possible  and  bake  in  a  Jewel  Eange.  j\1rs.  Duncan  Camrbelu. 

Oatmeal  Cookies. 

One  heaping  eu])  of  sugar  and  scant  cup  of  butter  beaten  to  a  cream,  2  eggs  and 


SUFIORIOR  COOK  BOOK  119 

1  c'Li[)  oi  sour  milk:  2  (•ii})s  of  DousinanV  P>t'st  Piitoiit  Hour  ;hi(I  'i  cups  of  Quaker 
oats,  1  teaspoon  soda,  ^  ^  cup  of  chopped  walnut  nirats  and  1  cuj)  of  clioppecl  vaisiiis, 
1  teaspoon  ciniiiiinon.  Drop  thi'Ui  from  tlie  spoon  on  i;i'eased  tins  and  bake  in  a  mod- 
erate oven  in  a  .Jewel  IJange.  ^Ins.  A.  J.  Yungblutpi. 

Oatmeal  Cookies. 

Three  eggs,  1  cup  oi'  sugar,  1  cup  of  siiortening  (part  butter  and  part  lard), 
•<!  tablespoons  of  soui-  milk,  1  hncl  teas]ioon  of  soda.  2  teaspoons  of  spices,  2  cups 
of  Doiisman's  Best  Patent  flour,  ."?  cups  of  I'olled  oats. 

Mrs.  Si:Y:\rorR  Holly. 

Oatmeal  Drops. 

One  cup  shortening,  half  lai'd  and  half  buttci-.  1  cup  Itrowii  sugar,  2  eggs,  1  cup 
sour  milk.  1  teaspoon  soda,  ])inch  of  salt,  2  cups  Dousinan's  Best  Patent  flour,  4 
teasi)oons  cinnamon,  2  cups  rolled  oats.     Drop  in  tins.     Bake  in  a  Jewel  Pangc. 

Mary  BorROiKR. 

Dollies*  Rocks. 

One  cup  butter,  V/^  cups  sugar,  3  eggs,  1  teaspoon  cinnamon,  1  teas})oon  all- 
spice, 1  cup  chopped  walnuts,  1  lb.  dates,  pitted,  21/.  cups  Dousman's  Best  Patent 
flour,  1  teaspoon  soda  in  3  taldesjioons  of  boiling  water.  Drop  on  1)uttcred  tins  and 
l)ake  in  a  Jewel  Range.  jMrs.  A.  M.  Cole,  Calumet. 

Rocks. 

One  and  one-half  cups  brown  sugar,  1  small  cup  butter,  21/0  cups  Dousman's 
Best  Patent  flour,  .'5  well-beaten  eggs,  1  teaspoon  soda  in  1  cup  hot  Avater,  1  cup 
raisins,  1  cup  nut  meats,  chopped.     Drop  froin  spoon  and  bake  in  a  Jewel  Range. 

Mrs.  Si'Orley,  Xegaunee. 

Rocks. 

One  and  one-half  cups  brown  sugar,  1  cup  butter,  3  eggs,  1  level  teaspoon  of 
baking  soda  dissolved  in  %  cup  of  l)oiling  water,  1  cup  chopped  almonds,  21/.  cups 
Dousman's  Best  Patent  flour.  Droj)  in  pan  in  small  spoonfuls  and  bake  in  moderate 
oven  in  a  Jewel  Range.  INFrs.  E.  TTari'Js. 

Cocoa  Tea  Cakes. 

Beat  singly  3  large  eggs  into  a  scant  cup  of  sugar  creamed  with  a  third  of  a 
cu])  of  Initter.  ^Yhen  smooth  and  light  add  i/o  cup  of  milk  and  1/2  cup  each  of 
Dousnmn's  B(  st  Patent  flour  and  corn  starch  sifted  Avith  3  level  teaspoons  of 
leaking  powder  and  14  cup  of  cocoa.  Beat  well,  a(hl  a  little  salt  and  i'^  teaspoon 
of  vanilla.  Place  in  muffin  pans,  sprinkle  with  chopped  nuts  ami  bake  in  a  modei'- 
;ile  oven  in  a  dowel  IJangc.  Miss  Klizaretii  Jordan.  Washington.  D.  C. 

Soft  Ginger  Cookies. 

One  cup  lard,  2  cups  molasses,  1  cup  sugar,  '/o  cup  !^<>ui"  civani,  3io  teas[)oon-^ 
so(hi,  2  eggs,  1  tables])oon  ginger.  "Make  up  soft  as  possible.  Bake  in  a  Jewel 
Range.     This  is  a  very  large  measure.     One-lialf  makes  a  good  measure. 

;Mrs.  E.  R.  Xelson. 

Ginger  Drop  Cakes. 

One-half  c\ii»  butter,  i/.  cu])  sugar,  1  v\\])  mi>lasses,  21/.  cups  Dousnuin's  Best 
Patent  flour,  2  teas])oons  soda  in  a  cup  of  boiling  water,  1  teas])oon  each  of  ginger, 
cloves  and  cinnamon,  2  eggs,  beaten  and  put  in  the  last  thing.  Pake  in  gem  pans 
in  a  Jewel  Range.  '  (ir.oiiLvxA  Rogers. 

Ginger  Cookies. 

One  cup  lard,  1  cup  brown  sugar,  1  cup  molasses,  1  egg,  1  teaspoonful  ginger. 


120  SUPERIOR  COOK  BOOK 

1  piiK'h  of  salt,  1  tcas])()Oivful  of  soda  dissolved   in  a  little  over  V^  cup  of  water. 
Doiisniaii's  Best  Patent  fiouv,  enonoh  to  roll  out  soft.     Bake  in  a  Jewel  Range. 

]\rRS.  Ci-iARLES  'Nightingale. 

Jumbles. 

One  cup  sugar,  1  cup  l)utter,  '2  (\!i'gs,  'i  tal)]('S})o<)uruls  of  soui'  milk,  ^  ■_>  tea- 
spoon soda,  sufficient  Dousnum's  Best  Patent  tio\ir  to  roll  out.  Sprinkle  sngai-  and 
cinnamon  on  top  and  l)ake  in  quick  oven  in  a  Jewel  Pange. 

Mrs.   H.   a.   Goody  i:.\1!. 

Jumbles. 

One  cup  butter.  2  cn]is  sugai'.  heat  logetlier.  "3  eags.  1  cui)  thick  sour  eream, 
4  even  teas|)oons  soda.  .\i\(\  l)ousman"s  Hest  Patent  Hour  to  make  soft.  r;iil<e  in  a 
Jewel  Pange.  ]\[rs.  John  I'()\V];i;. 

Ginger  Snaps. 

On.e  teacu])  hrowu  sugar,  I  leacu))  molasses,  1  teacu]i  l)Titter,  (i  tahles|)oons 
1)oiling  water.  Boil  together.  AMien  a  little  eold  add  2  level  teaspoons  of  soda. 
]\[,  teas])oons  salt.  IhU  teaspoons  ginger,  Dousmaii's  lU'st  Patent  Hour  enough  to 
r<i]l  oul.      Iioll  thin.     Bake  in  a  Jewel  Range.  Mrs.  C.  W.  .7ai;vis. 

Old  Fashioned  Ginger  Snaps. 

One  coffee  cup  molasses,  1  coffee  cu])  hnttei'.  1  coffee  eiip  ('.  sugar.  Place  on 
stove  and  let  come  to  a  hoil.  I'ake  off  immediately  and  add  teaspoon  of  soda,  tahle- 
s]K)on  ginger,  and  DoiismaiTs  Best  Patent  tlonr  to  roll  vei'v  thin.  Bake  in  hot  oven 
in  a  Jewel  Pange.  jMrs.  H.  Harwood. 

Chocolate  Cookies. 

One-half  cup  hutter,  1  cu])  sugar,  1  egg  well  heaten,  2  ounces  chocolate,  melted, 
?Vo  scant  cu])s  of  Dousnian's  Best  Patent  flour,  2  teas])oons  haking  powder,  i/j.  cup 
milk.     Bake  in  a  Jewel  Range. 

Cocoanut  Macaroons. 

One  cup  powdered  sugar,  2  taljlespoons  Dousinan's  Best  Patent  tlour,  2  cups 
cocoanut.  whites  of  2  eggs.  Poll  in  small  halls.  Bake  in  quick  oven  in  a  Jewel 
Range.  Mrs.  Frank  Armstrong. 

Hermits. 

One-half  cu])  l)utter,  1  cu])  sugar,  2  eggs,  1  tablespoon  molasses,  1  cu]i  sour 
milk,  1  teas[)oon  soda  dissolve<l  in  a  little  hot  water,  y^  cup  raisins,  chopped  fine,  Vo 
teaspoon  each  cloves  and  cinnamon  and  one  nutmeg,  2  cups  Dousman's  Best  Patent 
tlour.  ^Ii\  well  and  drop  a  sjioonful  at  a  time,  far  enough  apart  so  they  won't  run 
togetlu'i',  on  a  buttered  tin  and  bake  in  hot  oven  in  a  Jewel  Range. 

Mrs.  C.  L.  Andi>:i!son. 

Hermits. 

One  cup  butter,  1^/4  cups  brown  sugar.  1  cup  sour  cream,  2  eggs.  1  teas])0(ni 
soda,  ?)  cu])s  Dousmaifs  Best  Patent  flour,  1  cu]i  raisins,  i/^  cup  pecan  nuts,  1  tea- 
spoon cinnamon,  i/.  nutmeg.  Bake  in  a  Jewel  Range  in  large  square  tins.  Out  as 
desired.  Mrs.  D.   D.  Raxoalf.. 

Fruit  Cookies  or  Hermits. 

One  cu]i  butter,  li/o  cups  sugar,  1  cup  I'aisins,  1  cu])  pecan  nuts,  4  tablespoons 
sweet  ndlk,  2  teaspoons  baking  powder,  1  teas])oon  cinnamon,  V^  nutmeg,  3  eggs. 
Boll  thin.     Bake  in  a  Jewel  Range.  Mrs.  W.  H.  Oakley, 


SUPERIOR  COOK  BOOK  121 

Drop  Hermits. 

One  cuj)  hiiltc  r.  1  ciii)  soui'  crcaiii.  1  cup  (•l!(i|)|i('(l  nuls,  1  cup  I'aisius.  'il'-  eujis 
brown  suo-ar,  4  egi^s,  1  teaspoon  ciniiaiinin.  1  teaspoon  soda.  1  mitincLi'.  I  cups  Dons- 
mans'  Best  Patent  Flour.     Bake  in  a  Jewel   Ifanuc 

Mrs.  McNeill's  Hermits. 

One  cup  l)uttei\  ;!  cuj)s  Niown  su;':ar,  2  cu|)s  I'aisins.  2  cu])s  cui'rants,  1  cup  nut 
meats,  (!  cups  Dnusnian's  Px-ho  cake  tloui'.  1  teas])oon  nutm(\ij,  1  teaspoon  cinnamon. 
■I  e^-gs,  2  tea.spoons  soda,  a  little  grated  orange  peel.  Cream  butter  and  sugar,  add 
milk  and  eggs  beaten  lightly  and  soda  sifted  into  one-half  the  flour.  Add  the  fruit 
and  nuts  that  have  been  eh'^-pped  and  floured.  Work  well  together  and  then  add 
spices  and  rest  of  flour.  Drop  by  spoonfuls  on  l)uttei'ed  tins  some  distance  apart 
and  smooth  down  with  a  knife  dipped  in  boiling  water.  These  are  delicious  and  will 
keep  a  long  rime.     iJ.'ke  in  a  .lewel  IJange. 

Oatmeal  Date  Cakes. 

Two  cups  Dousman's  Best  Patent  lloui'.  2  cups  oatmeal.  1   cu]->  brown  sugar. 
1/2  cup  buttermilk,  1/2  teaspoon  soda,  1/2  cup  butter,  '.g  ^np  ''^'■*'-     l^al'^<-'  in  a  Jewel 
Range. 
Filling  for  Above. 

Oiu'  lb.  dates,  1  cup  brown  sugar  and  1  cup  water:  boil  to  a  jam.  lioll  the 
dough  thin,  cut  in  strips,  spread  on  filling,  fold  over  and  cut  in  o1)longs. 

^!i;s.   Jam:   ]^)I.a('kxky. 

German  Christmas  Cakes. 

One  lb.  (lark  brown  sugar.  4  eggs,  1  teaspoon  of  soda  dissolved  in  a  little  vin- 
egar, 14  "'•  almonds  and  1/4  li-*-  t'itron  cut  tine,  2  teaspoons  of  cinnamon.  1  teaspoon 
cloves.  1  teaspoon  allspice.  Dousman's  Best  Patent  flour  to  roll  soft.  Cut  in  s(|uares 
and  frost  with  boiled  fi'osfing  and  put  an  almond  on  toji  of  eacb.  F)ake  in  dripping 
pan  in  a  Jewel  Pange.  Mim.  Maas. 

Bro\vn  Drop  Cookies. 

Two  cups  light  brown  sugar,  1  cup  butter.  :!  eggs.  1  cup  raisins.  1  cup  |)ecan 
nuts,  2  nutmegs,  grated,  I/2  cup  cold  water,  in  wliicb  dissohc  1  teaspoon  of  soda,  4 
cups  of  Dousmair's  Best  Patent  flour.  Drop  from  spoon  in  floured  j^an  and  bake 
a  light  brown  in  a  Jewel  Pange.  Mrs.  O.    Vmvm. 

Spice  Nuts. 

Four  eggs,  1  lb.  granulated  sugar,  '/;  lb.  shelled  almonds,  V;  '!>•  citron.  1  heap- 
ing teaspoonful  ciiniamon,  1  even  teaspoonful  cloves,  1  even  teaspoonful  alls])ice,  1 
lb.  Dousman's  Best  Patent  flour,  2  teas])oonfuls  baking  powder. 

Wipe  the  almonds  on  a  clean  clotb.  and  chop  or  cut  into  small  pit'C(  s.  Cut  the 
citron  fine.  Sift  the  flour,  weigli  it  and  divide  into  two  poi'tions.  Mix  the  spicks. 
nuts  and  citron  witli  one  jxulion  aii<l  to  the  otl:er  portion  add  llie  baking  powder. 
Break  open  the  eggs  into  a  lai'ge  l)owl.  add  tic  sugar  ami  beat  with  a  wire  egg-beater 
until  liglil  and  thick  as  custard.  Then  gi'adually  add  tl;e  floui",  tb.e  spiced  ])ortion 
fii-st.  and  mix  well.  Flour  the  hands  and  mould  into  little  balls  about  the  size 
of  a  bickoi-v  nut.  Droj)  on  buttered  tins  an  inch  apai't  ami  bake  in  a  modei'ale  oven 
until   a    light   bi'own    in   a   .lewel    Hange. 

M  ISS   /ILI.AII     I  )VS()X. 

German  Honey  Cakes. 

iicat  1  lb.  of  ])ure.  sti'ained  honey  and  1  II).  of  powdered  sugar  togeth<>r:  when 
clear  add  1   lb.  of  chopped  blanched  alnu)nds,  the  gi'ated  peel  of  a  lai\i;e  lemon,  V. 


122  Sl^PERIOK'COOK   liOOK 

grated  iiiitniog.  1  sall-sjxjoii  of  itrouud  cloves,  and  uii\ ;  now  lake  from  the  ,sto\('. 
blend  in  gradually  1  Ih.  ol:  sifted  J)ousrnan's  Best  Patent  flour  and  a  wine-glassfnl 
of  brandy.  Let  it  rise  in  a  cold  ])laee  foi'  a  \ve(^k.  then  roll  out  and  bake  as  cookies 
in  a  Jewel  Range  or  bake  in  sliei'ts  and  lut  in  linger-strips  Avhen  half  cooled. 

Miis.  ]\r.  II.  Klenxek. 

Almond  Sticks. 

Beat  together  d  talilespoons  of  sugar  and  yolks  of  -'5  eggs,  add  l)ousnian"s  Best 
Patent  flour  to  make  the  consistency  of  fried-cake  batter,  1  teaspoon  salt,  i/o  pound 
blanched  almonds  cut  very  fine,  and  lastly,  wbites  of  eggs  whipped  stiff.  Roll  out, 
cut  into  narrow  strips  and  fry  in  hot  fat.  ]\Ii!S.  Pellow. 

Fruit  Cookies. 

Three  eggs.  Y-i  <'^d^  '*'  l)uttei-.  1  VL'  cups  of  sugar,  1  teaspoonful  of  spices,  all 
kinds,  1  teaspoonful  soda  dissohcd  in  2  tablespoons  of  hot  water,  1  cup  of  raisins 
aiul  1  cup  of  nuts.  'iV>  cups  of  Donsnian's  Best  Patt'ut  flour.  To  be  mixed  over 
night.  '  ^Liis.  T.  H.  Baegh. 

Mrs.  P*s  Sour  Milk  Doughnuts. 

Scant  cu]i  sugar.  2  eggs,  3  tablespoons  nudted  butter,  1  teas))oon  soda,  1  cup 
sour  nnlk.  Dousman's  Best  Patent  flour  to  roll.  ^Ins.  Bilkey. 

Cream  Doughnuts. 

Beat  1  cup  each  of  sour  cream  and  sugar  and  2  viXii:^  together.  Add  level  tea- 
spoon soda,  a  little  salt  and  Dousman's  Best  Patent  flour  enough  to  roll. 

Grandmother's  Unsweetened  Fried  Cakes. 

To  be  eaten  hot  with  maple  syrup,  like  fritters.  One  cup  of  sour  cream.  1  cup 
of  sour  milk,  2  well-beaten  eggs.  1  teaspoon  of  soda,  i,^  teaspoon  of  salt.  Dous- 
man's Best  Patent  flour  to  roll.     Cut  out  and  fry  like  doughnuts. 

Mrs.  W.  H.  JoHNSTOisr. 

Doughnuts. 

One  cup  of  sugar,  1  cup  of  sweet  milk,  3  eggs, 3  tablespoons  of  melted  butter,  3 
heaping  teaspoons  of  baking  powder,  1  teaspoon  of  vanilla,  a  little  nutmeg.  Dis- 
solve sugar  in  two  tablespoonfuls  of  milk  (extra).  Then  drop  in  whole  eggs,  add 
melted  butter,  the  cup  of  milk,  the  sprinkle  of  nutmeg  and  teaspoon  of  vanilla.  Put 
baking  powder  in  flour  and  add  last.  It  takes  about  514  cups  of  Dousman's  Best 
Patent  flour.  When  frying,  keep  a  piece  of  raw  potato  in  lard  to  prevent  doughnuts 
from  getting  dark.  Mrs.  A.  W.  Ha  idle. 

Aunt  Lizzie's  Fried  Cakes. 

Three  eggs,  1  cup  of  sugar,  '/v.  cup  of  butter,  11^.  cups  sweet  milk,  3  teaspoons 
baking  powder  sifted  in  one  quart  of  Dousman's  Best  Patent  flour.  Mix  eggs,  sugar, 
butter  and  milk  together:  stir  into  the  flour  and  baking  powder,  add  flavoring  and 
make  stiff  enough  to  cut  out  and  fry.  >rutnieg  or  cinnamon  may  be  used  and  im- 
proves them.  Mrs.  Geo.  O.  Johnston. 

Mrs.  La  Londe*s  Doughnuts. 

One  cup  sugar,  2^^  tablespoons  melted  butter.  \\>  teaspoon  salt,  1/2  teaspoon 
grated  nutmeg,  2  eggs,  l^/^  cups  nulk,  3  teaspoons  baking  powder,  Dousman's  Best 
['atent  flour  to  make  a  soft  dough  :  handle  as  little  as  possible.      Mrs.  Crocker. 

Doughnuts. 

One-half  cup  sugar,  2  eggs,  1  grated  nutmeg,  1  cup  sweet  milk,  1  tablespoon 


SUPERIOR  COOK  BOOK  123 

lard,  2  toaspoons  hakiu-  powder.     Siir  ."nouoh   Dousnuurs  Hfst    Patont  fl.uir  in  to 
make  a  still'hattt'r.  drop  witli  teaspoon  in  hoilino-  lanl. 

Mks.   a.   M.   Coi.K.  Calnnict.   Mn-li. 

Crullers. 

Beat  thoroughlv  4  c->is,  a.M  s  oranitr  spoons  (lar-c  size)  of  sn-ar    l.oat  well: 

r,  of  butter,  beat;  then  10  spoons  of  thick  sour  ]iiilk.  1  hcapm-  teaspoon  ol  soda,  salt 

and  Dousnu-in's  Best   Tatenl   flour  sutVieient  to   roll   out   easdy.     Cut  witli   .iao-,oin,o- 

1  !•      •     1    <  I ,,.  1  Mi;s    H    A.  (iooDVKAi;. 

iron  and  Irv  m  hot  lard.  ■'">  • 

Doughnuts. 

One-half  c-u].  butter.  1  cup  sugar.  ;i  e-s.  P^  cups  milk.  ■^  teaspoons  baki.i- 
powder  in  1  (luart  Dousniairs  Best  Patent  flour,  pineli  salt,  nutnu--  flavor.     Make 

.•«  1   +    ..  J]  M  i;s.  (ii:o.  I>\.\i  i-()i;ii. 

stiir  enou.uh  to  roll.  .  ■  i.   . 

Raised  Doughnuts. 

One  eake  eonipressed  veast.  1  pint  of  wanu  milk  and  sutlieient  Dousnian's  Best 
Patent  flour  to  nudce  a  sponge.  When  light,  stir  -:.,  of  a  .up  ol  butter  with  1  (up 
of  sugar  to  a  eream.  add  4  beaten  eggs.  1  teaspoon  salt,  add  to  tlie  sponge.  Stir  m 
enouo-h  flour  to  make  stiff  douuli  to  roll,  ahout  like  rais.'d  l)iseuits.  let  rise;  when 
li<d.t"roll  and  cut  in  eakes.  h't  ris,.  again,  tlien  bake  in  hot  lard,  dust  with  pow- 
dered sugar.  ^1'-^  1^'^^"-^  S|.o,M.i:v. 

Snowballs. 

Seven  tablespoons  sugar,  3  tablespoons  melted  Initter.  ;}  tablespoons  melted  lard. 
3  ecrgs  1  cup  of  milk,  1  teaspoon  of  soda  and  2  of  cream  of  tartar,  i/o  a  grated  nut- 
mel'aml  U.  a  level  teaspoon  of  salt.  DousmanV  Best  Patent  flour  to  roll  solt.  Cut 
with  a  small    round  iH'pper  can  cover,  frv  in  hot  lard  as  you  do  fried  cakes. 

Mrs.  J.  A.  Buydex. 


124 


supp:rior  cook  book 


Dr.  Price's  Ice  Cream 
Su^ar  has  absolute  purity  as 
its  basis. 

The  minimum  of  time  used 
in  making-,  the  velvety 
smoothness,  delicious  flavors 
and  delicate  colors,  are  all 
strong  |)()ints  in  its  favor, 
and  its  economy  makes  it 
possible  for  every  one. 


Price  Flavoring 
Extract  Co. 


CHICAGO. 


ILLINOIS. 


FLAVORS. 


VANILLA 
LEMON 

orangp: 
maple: 

PKACH 

STRAWBERRY 

PISTACHIO 

CHOCOLATE 

COFFEE. 


GRAND  PRIZE 

(The  highest  honor) 

Awarded  to 

y       13EUCI0US        ^ 

Flavoring 

Extracts 

At  the 

ST.   LOUIS 
EXPOSITION. 

For  sale  by  all  representative  grocers. 


SUPERIOR  COOK  BOOK  125 


Cakes. 


"Willi  weik'lils  and  iiicasurcs  jusl  and  trao. 

( »vrn  (if  even  iR-al, 
Well  hultcrcd  tins  and  nuivi  nerves 

Sucrt'ss  will  be  coniplele"" 


Rules  for  Making  and  Baking  Cake. 

Have  the  oven  readv  to  mrivc  the  cake  as  soon  as  it  is  mixed.  Tlie  oven  can 
wait  a  few  moments  for  tlie  cake:  the  eake  can  never  wait  for  tlie  oven.  The  coarse- 
ness of  cake  is  frequentlv  due  to  its  standing  for  a  moment  before  going  into  the 
oven,  or  tlie  oven  not  being  at  the  right  temperatviro  wlien  tlie  cake  goes  m. 

Cakes  without  butter  require  a  quick  oven. 

Cakes  with  butter  require  a  moderate  ovt-n. 

Cookies  or  small  cakes  reciiiire  a  inoderatelv  (|iiick  oven. 

Calces  containing  molassses  recjuire  careful  watching  in  a  moderate  oven,  as  they 

scorch  easilv.  . 

If  your  cake  browns  as  soon  as  you  put  it  into  the  oven,  the  oven  is  too  hot; 
cool  it  as  quickly  as  possible  by  lifting  tli"  lid  of  the  stove,  or  stand  in  the  oven  a 
quart  pudding-pan  filled  with  cold  water. 

Never  move  a  cake  in  the  oven  until  the  centre  is  thoroughly  '"set.-"'  If  you  jar 
it  it  will  become  heavy  in  the  centre  and  near  the  bottom.  This  is  due  to  the  break- 
ing of  the  cells. 

To  trv  a  cake  put  vour  oar  down  near  the  pan;  if  the  cake  ticks  loudly  put  it 
back,  as  it  is  not  done.'  If  the  ticking  is  very  faint  or  absent  it  is  done.  Take  it 
from  the  oven.  l)ut  do  not  handle  it  while  hot. 

It  is  always  well  to  line  cake-pans  with  greased  paper,  to  prevent  Inirning  at  the 
bottom. 

Flour  should  always  be  sifted  three  times  before  using. 

Sift  baking  powder  and  cream  of  tartar  with  flour  three  times. 

Bright  tins  best  for  baking  caki'.    Always  grease  witli  butter. 

Cream  butter  and  sugar  until  very  light.  If  sugar  and  Inittcr  cream  slowly, 
add  a  little  of  the  measured  milk. 

Soda  should  always  Ite  dissolved  in  a  ver^■  little  hot  water  and  stirred  thor- 
oughly into  the  sour  cream,  milk  oi-  molasses,  and  added  to  mixture  before  the  flour. 

Angel  Food. 

Whites  of  11  large  or  I'.'  small  eggs,  1  tumi)ler  holding  9  o/s.  Dousmairs  Best 
Pateul  tloiir.  lU  tumblers  of  granulated  sugar,  1  teaspoon  cream  of  tartar.  1  tea- 
spoon vanilla,  add  the  cream  of  tartar  to  whites  of  eggs,  also  a  ])inch  of  salt,  and 
beat  verv  light  with  wire  ogg  beater.     Sift  flour  and  sugar  separately  4  times,  mix 


126  SUPERIOR  COOK  BOOK 


PIANOS.  BICYCLES.  ORGANS. 

E]3.  GrIRZI, 

ISHPKMING,  MICHIGAN. 

SEWING  MACHINES.  fElVELER. 


and  sift  together  '.S  times.  Sift  ^rjulualiy  into  whites  ot  eggs  and  tohl  \erv  earefully, 
a(h]ing  vanilla.  Ee  sure  (h)  not  heat  Hour  or  you  will  make  it  tough.  Bake  ■")(•  min- 
utes in  moderate  oven  in  a  Jewel  I'ange.  Mus.  E.  C.  ('ooLi;v. 

Angel  Food. 

Whites  of  !)  hirgc  [xvAx  ('\i,'^^,  V'/x  eu[ts  ,>it'tt'd  sugar,  t-.  teaspoon  ereain  tai'tar, 
a  [)ineh  of  salt,  1  eup  Dousman's  Eest  i'att'Ut  Hour.  I)eat  whitts  hrdf,  a(hl  eream 
tartar  and  salt,  then  l)eat  very  stiiT.  Add  .sugar,  then  tiour  and  measure  after  sift- 
ing, flavor  with  vanilla.    Bake  3-^  to  .")(i  minutes  in  moderate  o\cn  in  a  Jewel  Kange. 

Mus.  M.vitK  Elliott. 

Angel  Food. 

One  and  one-half  eups  of  sugar,  whites  of  11  eggs.  1  euj)  of  Dousuum's  Echo 
pastry  flour,  1  teaspoon  ereaui  of  tartar.  1  teaspoon  vanilla.  Sift  flour,  sugar  and 
eream  of  tartar  together  '>  ui'  (i  times.  Add  to  the  well-heaten  whites  as  lightly  and 
with  as  little  handling  as  possible.  J'ake  in  slow  oxen  in  a  Jewel  Range  from  % 
to  1  hour.  LuELLA  Ropi'is. 

White  Cake. 

(^ne-half  eup  of  huttcr  (eream  this  hrst).  IVl'  eups  of  granulated  sugar  sifted 
5  times,  1  teas])oonful  of  vanilla.  'I  teaspoonfuls  haking  powder  (heaping), 
-Vii  eups  of  pastry  Houi-  sifted  -")  times,  1  eup  of  cold  water,  little  salt, 
whites  of  5  eggs,  ("ream  the  butter  and  sugar,  adtl  the  water,  then  stir  in  ahout  2 
cups  of  flour,  then  vanilla  and  then  the  wdiites  of  the  eggs  beaten  stiff*.  Before  add- 
ing the  last  half  eu])  of  flour  and  baking  powder,  beat  the  cake  for  5  minutes.  Bake 
in  a  Jewel  Range,  either  in  \\  layers  or  loaf  cake.  Measure  flour  and  sugar  after 
sifting. 

Miss  Ursula  Ropes. 

Mrs.  H.  F.  Handford.  ]\Iarquette. 

^ri;s.  TiiEO.  D.  Hall.  Xegaunee. 

White  Cake. 

Two  cups  sugar,  ti  cups  J)ousman"s  Best  Patent  flour.  1  cup  butter.  1  cup  sweet 
milk,  1  cup  cornstarch,  whites  of  S  eggs,  W  teaspoons  baking  powder,  1  teaspoon 
almond  extract.  Mix  butter  and  sugar  to  a  cream,  then  add  the  milk.  Mix  flour, 
cornstarch  and  baking  poAvder  and  add  by  degrees  the  wdiites  of  tlie  eggs,  beaten  very 
stiff',  and  lastly  the  flavoring.    Bake  in  a  Jewel  Range.  Mrs.  T.  A.  Felch. 

White  Cake. 

One  and  three-quarters  of  a  cu]»  of  sugar,  1  cup  of  butter.  1  cup  of  cold  water, 
\anilla,  wdiites  of  8  eggs,  'IV^  t'U])s  of  Dousman's  J'est  Patent  flour,  2  teaspoons  of 
baking  powder.    Bake  in  a  Jewel  ]»ange.  Mrs.  Harris. 

White  Cake. 

•     Two  cups  sugar.  %  cup  butter,  1  cup  millc.  ;]  cups  Dousman's  Best  Patent  flour, 


SUPERIOR  COOK  lK)OK  127 

'2  licapiiii;'  loii.'^pdoiis  hakini;'  pDwdcr,  xaiiilla.  whites  of  S  c.ii'.^is  Uoatcn  (o  a  I'rdth 
(stiJP.  Civaiii  butter  and  supu-  xcrv  liui't,  add  milk.  Ilicn  licat  in  the  Hour  and 
whites  of  eaa's.  alternately,  until  all  of  eaiis  and  Hour  are  u.-^ed.  IJeatin^  llns  cake 
well  makes  it  mueli  liner.      .Makes   I   layers  or  'i  hars.  Mljs.  Axwr^Ll,. 

Gold  Cake  to  go  with  it. 

One  eup  butter.  "2  eu[)s  siiuar.  1  cuii  milk.  ;!  leaspoons  baking;-  powder,  o  cups 
Uousman's  Best  Patent,  flour,  yolks  of  S  cnj^s  and  "i  whole  e,i:',ii's.  Whites  beaten  and 
])nt  in  last.    T.omon  extract,     liake  in  a  .lewel  IJanuf.  Mi;s.  A'i"\vi:r.i.. 

White  Layer  Cake. 

One  eup  uranulatt'd  su<;'ar.  ',•_.  cup  bullei'  (cream  buller  and  su,uai').  '  ^.  eup 
uulk.  \U  cuj)  cornstarch.  l\/->  cups  Dousman's  Best  Patent  Hour,  'i  teaspoons  baking;; 
powder,  whites  of  '.]  ei:'^'s  beaten  stilT.  pinch  of  salt.     I-Jake  in  a  -lewel  Han.iie. 

Mi;s.  .1.  S.  Olson. 

White  Layer  Cake. 

One  and  one-half  cups  of  sui^ar.  [■_,  vu\)  of  butlt'r.  -j.^  cup  of  nnlk.  whites  of  4 
eggs,  2  cups  of  sifted  Dousman's  Pest  Patent  flour  (sift  4  times).  1  teas])oonrul  of 
soda  in  floui'  also.  1'^.  teaspoonfuls  ci"e,im  of  tartar.     Make  in  a  .lewel  lianuv. 

Mi;s.  T.  ,).  Fly  NX. 

Rich  White  Layer  Cake. 

Cream  \'U  cup  of  butter  and  beat  o  minutes,  add  IVl'  eu[)s  of  powdi'ivd  sugar 
and  beat  o  minutes  longer.  Sift  "^  cu]is  of  Dousman's  P)est  Patent  flour  and  y^  cup 
of  cornstarch  with  4  \r\v\  teaspoons  of  l)aking  powder.  .\dd  th.e  Ihuir  and  corji- 
starcli  to  the  first  mi.xture  altcriuUely  with  i, :_>  cup  n\'  cold  watt'r.  .\(\i\  last  the  stilflv 
beaten  whites  of  4  eggs  and  a  teaspoon  of  lemon  flavoring.  Pake  in  a  .lew(4  Pange 
in  ."5  layers  and  put  any  kind  of  white  icing  or  lllling  between. 

White  Cake  with  Soft  Filling. 

One  cup  of  butter.  "?  cups  of  sugai'.  whitts  of  (i  eggs,  1  cup  (d'  sweet  milk,  o'- 
cups  of  cake  flour  and  3  heaping  teaspoonfuls  of  leaking  powder,  thnoring  to  suit. 
This  makes  4  thick  layers.     l>ake  in  a  Jewel  Pange. 

PiLi.iNo. — One  egg,  a  cup  of  sugar.  '.]  grated  apples  and  1  lemon.  Stir  until  it 
boils  and  beconu's  thick,  let  it  cool  befon'  |)Utting  betwet'n  layers.  Ice  lop  (d'  cake 
with  white  icing.  ]\[i{s.  Li-:  Hoy  Christlvn. 

World's  Fair  White  Cake. 

Two  cups  sugar,  i/^  ^'^'P  buttt-r,  1  cup  sweet  uulk  or  water.  ;^  cups  Dousman's 
Best  Patent  flour,  3  teaspoons  baking  pow'der,  whites  of  8  eggs,  beaten  stiff.  Makes 
1  large  cake  or  two  small  cakes.    Bake  in  a  Jewel  Pange. 

Allegultti  FiLLixcj. — Two  tablespoons  of  thick  sweet  cream.  1  teaspoon  of 
vanilla,  confectioners'  sugar  enough  to  make  thi(4\.  Spread  on  cake.  \Mien  dry 
melt  2  squares  of  Baker's  chocolate  and  spread  a  thin  layer  on  to])  of  white  frosting 
with  a  spatula.  Floi!i:n(m:  Osbounk. 

White  Mountain  Cake. 

3Ii-\  thoroughly  until  light,  V2  i'^-  "^^^  butter.  1  11).  of  sugar.  1  lb. 
of  Dousman's  Best  Patent  flour,  1  large  teaspoonful  of  baking  powder  dissolved  in 
1/2  pt.  of  milk.  Add  to  the  butter  and  sugar  the  yolks  of  (1  eggs,  beaten,  ^fix  \xeU. 
then  add  the  whites,  beaten  to  a  stiff  froth,  mix  in  the  flour,  and  lastly  stir  in  the 
milk  ajul  powdei-.  Bake  in  jelly  pans  and  ]iut  it  together  with  frosting  like  ji  !!y 
cake.     ]iake  in  a  Jewel  Pange.  ]\[hs.  Covn:. 

Candied  cherries  can  be  ch()p[)ed  and  stirred  in  any  white  cake  as  you  do  raisins, 
giving  a  pretty  effect.  Mrs.  W.  P.  Beldex. 


128  supi^:rior  cook  book 

Snow  Cake. 

Ililir  l('acu|)  l)ii(tci-.  1  ciii)  sii<;av.  !  Vii  ciq^s  Doiismairs  l^cst  Falciii  Hour,  '  ^  cup 
swt-et  milk,  wliiics  of  \  t'^'ii's.  1  traspooii  liakiiij^'  powdri-.  llaNor  with  li'iuon  or  orange. 
Bake  in  a  Jewel  liaiige.  Mits.  Soddy. 

Cornstarch  Cake. 

Qjie-liair  II).  wheal  Hour.  '  ^  Ih.  cornslarch.  ',-  II).  huitci-.  1  Ih.  sugar,  leasjtoonrul 
sour  cream,  14  Icaspoonl'iil  soda.  1  tcaspooiifiil  ci'cain  of  tartai-,  (!  eggs  and  llavoring. 
Instead  of  using  sonr  cream,  soda  and  cream  of  tartar,  you  can  use  sweet  milk  and 
haking  j)ow(h'r.     I'ake  in  a  -lewel   IJangc  Mi;s.  M.  M.  Dl'NCAX. 

Water  Cake. 

Two  eggs,  i/o  cu|)  huttci'.  1  cup  sugar.  '  ^.  cup  cold  water.  ".'  cups  Dousman's  T>est 
l'at<'iit  Hour  (scant  measure).  1  teaspoonfid  l)aking  powder.  '  ^  of  a  nutmeg.  A  \cry 
good  cake  for  couimon  use.  ('an  he  xai'ied  h\'  adding  spices  to  taste  oi'  thin  slices 
of  citron  or  raisins.     Hake  in  a  .lewd  Range.  Mi;s.  ,).  li()i'i:s. 

Empress  Cake. 

(h'eam  1  cupful  of  hiilter.  add  slowly  '2  cupfuls  of  line  sugai'.  and  heat  :  add  V-j 
en])ful  of  cornstai'ch  to  "i ' ;_.  cupfuls  of  |)ousman"s  Kcho  pasti'v  Hour,  then  add 
alternately  to  the  hulter  with  1  cupful  of  milk:  heat  until  smooth,  add  stiflly  heaten 
whites  of- S  eggs,  2  teaspoonfuls  of  haking  powder,  and  hake  in  loaf  with  luhe  in 
a  Jewel  iiange.  ^li;s.  ^Iandi.i^'. 

Delicate  Cake. 

'  Large  Vi.>  eup  hutlei'.  1  '  •_.  cu|)s  sugar,  "i '  ■_.  cu|)s  Dousman's  ilesl  Patent  lh)ur, 
1  eu|)  sweet  milk.  ;!  small  teaspoons  haking  powder.  1  teaspoon  Havoring,  'i  eggs 
heaten  sepai'atelx.  If  care  is  taken  in  heating  the  ingi'edients  togethei",  this  rule 
makes  a  very  nict'  cake.      Hake  in  sheet  or  in   layers  in  a,  Jewel   Range. 

Mus.  A.  B.' MiNEU. 

Sunshine  Cake. 

Whites  of  7  eggs,  yolks  of  .'>.  I  cup  of  granulated  sugar.  '/•.  teaspoon  cream  of 
tartar,  1  eup  Dousman's  l!est  I'atent  tlour.  |)incli  of  salt  added  to  whites  of  eggs 
hefore  whi])])ing.  Sift  tloui-  and  sugar  o  tjjnes.  Whip  whites  cd'  eggs  ahout  half, 
then  add  cream  of  tailar  and  heat  \ery  stiff.  \(\(\  sugar  to  whites  and  heat  in,  then 
heaten  yolks,  then  Ihnor  and  fold  in  Hour  lightly.  l>ake  in  moderate  oven  in  a 
Jewel  Itange  for  10  nnnutes.  Mi;s.  J.  S.  Ol.sON. 

Sunshine  Cake. 

Beat  the  white's  of  11  eggs  to  a  stilf  froth;  add  to  them  the  well-heaten  yolkirf 
of  'A  eggs,  then  stir  in  carefully  a  cup  and  a  half  of  sifted  granulated  sugar,  a  tea- 
s])()onful  of  vanilla  and  I  cu])  of  Dousman's  Best  l^atent  tlour  that  has  been  sifted 
with  a  teaspoonful  of  cream  of  tartar  5  times;  add  this  a  little  at  a  time  and  mi.\ 
thoroughly.     ]>ake  in  a  moderate  oven  foi-  -IT)  minutes  in  a  -lewel  Kange. 

Mks.  a.  V.  Schmidt. 

Gold  Fig  Cake. 

One  cup  hi'own'  sugar,  i/j  cup  hutter,  '  ..  cup  swet't  milk,  '[\{>  teaspoons  haking 
powder  sifted  in  1  '/L'  <^'iilJ^  Dousman's  Best  I'ateirt  Hour,  yolks  of  7  eggs,  whites  of 
1.  1  teaspoon  allspice  and  cinnamon,  little  salt.  "WIkmi  haked  in  dripjnng  pan.  ])ut 
half  of  I  he  haltei'  in  pan.  then  lav  a  layei'  of  Hg^  that  have  heen  rolled  in  Houi'  on 
the  hattei'.  then  put  tl;e  rest  o\'  hatter  on  Hgs  ami  hake  i]i  hot  o\'en  in  a  Jewel  Range. 
This  cuts  into  many  |)ieces.  B.  D. 


SUPICRIOR  COOK  BOOK  129 

Gold  Cake. 

One  cu))  of  hlltlci'.  'i  cups  of  sii;^;ir,  '■>  clips  i>\'  I  )()ilsiii;urs  I'x'sl  I'iitclll  llolir.  VI* 
cup  of  sweet  milk  oi'  watci'.  yolks  of  (i  e<i>;s  and  1  wlmlc  one,  2  tea8])0()nfiils  of  liakiut: 
powder.     Bake  in  a  Jewel  i^m^iie.  Mits.  II.  F.  IlANDFoiiix 

Sponge  Cake. 

Tell  e-.izs.  1  pt.  Doiisiiian's  Hi'st  I'atent  Hour.  1  pi.  powdered  sugar,  piece  of  1 
lemon,  lieat  su^ai-  and  yolks  of  e.u>is  looctlier  uiilil  \c!'y  liulil,  add  whites  of  eggs 
beaten  lo  froth,  and  then  stir  in  Hour.     l>ake  in  a  Jewel   Kange. 

Mi;s.  S.  (i.  SMi'rii. 

Sponge  Cake. 

Take  (>  eggs.  1  cup  of  gramilaled  sugar:  heat  together  'ii)  iiiinutes.  then  stir  in 
gradually  1  cup  of  Dousiuairs  Best  I'ateiit  1lni;r,  tlie  grated  rind  of  1  lemon.  Pour 
in  huttered  mould  and  hake  in  a  steady  oxen  in  a  Jewel  llange  ()l»  minutes.  When 
done  dust  with  jxiwdered  sugar.  Mi;s.  Stkin  i'.l!.\cKi:i;. 

Ice  Cream  Cake. 

One  cup  sugar,  "i  tggs  well  healeii,  1 ',  i  cups  Ddiisniairs  liest  Patent  Hour.  1  lea- 
spoonful  baking  ])0wder.  ]\lix  eggs,  sugai'  and  lloiii-  all  together,  then  add  ' ;.,  cup 
boiling  water  a  little  at  a  time,  liake  in  uioder;ite  o\en  and  in  a  Hat.  long  pan  in  a 
Jewel  Kange. 

Icixu. — One  cup  sugar,  '/^  cup  boiling  watei-.  lloil  until  it  syru])s  and  jiour 
over  the  white  of  1  vii;'^  well  l)eateii  to  which  has  been  athled  a  saltspoonful  (d'  eream 
of  tartar.     C!ood  when  eaten  fresh.  Mi;<.  DixcAX. 

Lennon  Cake. 

One  cup  .-ugar,  [•_>  cu|t  of  milk.  1'-  cups  of  l)oii>mairs  IJest  I'ateiit  Hour.  '.' 
tal)lespoons  butter,  3  eggs,  'i  teaspoonfuls  of  baking  j^owdei-.     Ibike  in  a  Jewel  Wange. 

MUS.   J.    P.    OlTll  WALTI::. 
Jelly  for  above. 

One  cup  of  sugar,  \  grated  lemon.  I  large  a])ple;  g!-:ite  and  cook  until  well  done. 

MkS.   J.    P.    OlTllWAlTi:. 

Hickory  Nut  Cake. 

One  and  oiu'dialf  eupfuls  of  sugar.  '/.  cupful  of  butter,  %  of  a  cupful  of  sweet 
nnlk,  2  eupfuls  of  Dousman's  Best  I*atent  Hour,  Vi'  eu})ful  of  eho[)ped  nuts,  1  tea- 
spoonful  of  cream  of  tartar,  y^  teaspoon  ful  of  soda,  the  beaten  whites  of  4  eggs,  1 
teaspoonful  of  vanilla. 

Cream  Sponge  Cake. 

Twi)  cups  sugar.  1  tu]i  cream  (sweet).  2  cups  Doiismairs  IJcsl  Patent  Hour.  1 
eggs,  1  teaspoonful  baking  [)owder.  1  teaspoonful  lemon  extract.  I>ake  (|uiekly  in  a 
Jewel  Eange.  Si:l.ma   Boi  kciei;. 

Orange  Cake. 

One-half  cup  of  butter.  1  'ii  cups  of  sugar.  i ._.  eu]i  <d'  water,  "i  cu|)s  of  Dousman's 
Best  Patent  flour,  juice  and  grated  rind  of  1  orange,  yolks  of  :^  cgs^f^  beaten  good.  2 
teaspoons  of  baking  powder,  whites  of  4  eggs  beaten  stitf.     Bake  in  a  J(>wel  Kange. 

Fn.LiXG. — (_)ne-half  cup  of  orange  juice.  :>  taI)lespoons  sugai'.  o  eggs,  2  tea- 
spoonfuls  of  flour.     Cook  in  custard  kettle  uidil  it  thickens. 

FiiOSTiNG  FOrt  Top. — Two  cups  of  >iftcd  X  X  X  X  sugar,  juice  and  rind  of  ^4 
orange,  beaten  white  of  1  of::^^.  ^li;.-;.  J.  1^.  Suess. 

Orange  Cake. 

One  cup  sugar,  V^  cup  butter,  1%  cu[)s  Dousmairs  Best  Pateid  flour,  VL'  cup 


130  SUPERIOR  COOK  BOOK 

milk,  1  tcavspooji  Ijaking  ijowdcr.  2  eggs  beaten  separately.     Bake  in  a  Jewel  Eange. 
Filling  for  Above. — One  large  orange  or  2  small  oranges,  1  cup  sugar,  1  egg 
beaten  separately.     Choj)  the  orange  as  fine  as  possible.  Mrs.  Crocker. 

Cocoanut  Cake. 

Three-quarters  cup  of  butter,  2  level  cups  of  sugar,  4  eggs  (beat  in  without 
separating),  %  cup  of  milk,  3  cups  of  sifted  Dousman's  Best  Patent  flour  with  3 
teaspoonfuls  of  baking  powder,  flavor  with  vanilla.    Bake  in  a  Jewel  Eange. 

Filling. — Two  cups  of  granulated  sugar.  Moisten  well  with  cold  water  and 
boil  until  it  threads.  Pour  this  mixture  into  the  Avhites  of  2  eggs  that  have  been 
beaten.    After  spreading  this  on  the  cake  sprinkle  the  top  well  with  cocoanut. 

Mrs.  J.  H.  Quinn. 

Tip-Top  Cake. 

One  cup  sugar,  1  cii|>  butler,  1  cup  sweet  milk,  2  eggs  or  wliites  of  3,  2  teaspoons 
lioyal  baking  jDowder,  2  cups  Dousman's  Best  Patent  flour,  flavor  to  taste.  Bake  in 
a  Jewel  Eange.  Mrs.  Eddy. 

Queen  Cake. 

One  cup  sugar,  i/o  cup  Initter,  i/.  cup  mill^.  ;i  eggs,  2  cups  Dousman's  Best 
Patent  flour,  2i/'o  teaspoons  baking  powder.  Can  l)e  used  as  layer  or  loaf  cake. 
Bake  in  a  Jewel  Pange.  Mrs.  D.  D.  Randall. 

Swiss  Cake. 

One  and  one-half  cu|)s  line  granulated  sugar,  ^j  eup  Ijutter,  1  cup  milk,  2i.{) 
cups  Dousman's  Best  Patent  flour,  2  teaspoons  baking  powder,  1  t/^aspoon  vanilla. 
Beat  10  minutes  and  add  the  whites  of  4  eggs  beaten  stiff  and  beat  10  minutes  more. 
Bake  in  a  moderate  oven  in  a  Je\\'(4  Range.  Make  the  day  before  >'ou  wish  to  use  it. 
Keeps  fine  for  more  than  a  week.  jMrs.  H.  L.  Ramsdell. 

Walnut  Cake. 

One  lb.  walnuts  cliopped  line,  -y^  cup  cracker  ci-uiiihs  sil'ted,  1  cup  sugar,  8  eggs 
beaten  separately,  1  teaspoon  l)aking  powder,  ])iuch  salt.  Bake  in  3  layers  in  a 
Jewel  Range. 

Filling. — One  tablespoon  cornstarch,  1  cup  milk,  2  tablespoons  sugar,  1  egg. 
Boil. 

Caramel  Frosting  for  Tor. — One  cup  light  l)rown  sugar,  3  tablespoons. cream, 
small  piece  butter.    Boil.  Mrs.  O.  W.  Jones. 

Hickory  Nut  Cake. 

Beat  half  a  cupful  of  butter  to  a-creani;  add  a  cu})ful  and  a  half  of  powdered 
sugar;  beat  until  light.  Measure  %  of  a  cupful  of  water:  add  1  teaspoonful  of  bak- 
ing powder  to  2  cupfuls  of  Dousman's  Best  Patent  flour  and  sift.  Beat  the  whites 
of  4  eggs  to  a  stilf  froth.  ,\.dd  the  water  and  flour  alternately;  beat  until  smooth. 
Then  add  one-half  the  whites;  fold  in  carefully  and  add  1  cupful  of  chopped  hickory 
nut  kernels;  then  add  the  remainder  of  the  whites.  Bake  in  a  round,  deep  cake-pan 
in  a  Jewel  Range  in  a  uiodcrate  oven  for  %  <*f  JUi  bour.        ^fits.  D.  B.  Bilkey. 

Poor  Man's  Cake— No  Eggs. 

Two  cups  sugar,  \\>  cup  Nutter,  2  cups  sour  milk,  4  cups  Dousuuiu's  Best  Patent 
flour,  2%  teaspoons  soda,  2  cu])s  raisins,  1  teaspoon  cloves,  1  teaspoon  cinnamon. 
Bake  in  a  Jewel  Range.  Mrs.  D.  D.  Randall. 

Old  Fashioned  Sour  Cream  Cake. 

One  lb.  sugar,  '"'^  lb.  butter,  1  11).  Dousman's  Best  Patent  flour,  y^,  lb.  citron,  2 
cups  of  sour  cream,  1  teasjxxui  of  cinnamon,  1  teaspoon  of  nutmeg,  1  teaspoon  of 


SUPKRIOK  COOK  UOOK  131 

soda,  G  eggs  beaten  separately.  ^\\\  sugar  and  l)iitter:  jidd  volks.  eitrou  and  spices. 
Tlien  sour  cream  to  Avliich  soda  has  l.een  added.  The  Hour  and  whites  of  eggs  last. 
Bake  in  a  Jewel  Range.  Mi;s.  W  .  II.  .loiixsrox. 

Brod  Torten. 

Xine  eggs  ])eaten  separately.  %  Ih.  powdered  sugar.  I  ozs.  hread  crundjs  (grated 
rye),  1  glass  of  brandy,  i/,  lb.  grat(>d  almonds,  juice  of  1  lemon.  2  teaspoons  baking 
powder.  Very  nice.  Bake  in  a  moderate  oven  in  a  dew  el  Rangi"  in  an  ano-el's  food 
or  funnel  pipe  pan.  :\I,.s.  Mauk  ELr.roTT. 

XfT  FiLi.iNfi.— One  cu])  of  thick  eream.  1  cup  of  light  brown  sugai',  1  cu]i  of 
chopped  nuts.     Uoil  all  together  I.")  minutes.  ':\|i;s.  Mxuk  Elliott. 

Rye  Bread  Cake. 

Ten  whole  eggs  and  yolks  of  l".^  others,  1  lb.  of  sifted  granulated  sugar.  1  oz.  of 
finely  choi)i)e(l  citron,  1  teas])ooii  of  cinnamon,  i/.  teas|)oon  cloves,  grated  rind  of  1 
lemon,  %  lb.  of  grated  1)lanched  almonds.  4  ozs.  of  grated  rye  bread,  moistened  with 
a  wine  glass  of  sherry  wine.  Weigh  almonds  and  bread  after  they  are  grated.  Bake 
in  slow  oven  in  a  Jewel  Kange  about  45  minutes.'  ]\ri88  Lizzii-;  SpoitLKV. 

Roll  Jell  Cake. 

Beat  3  eggs  as  for  si)onge  cake,  whites  bcMten  stilV,  volks  to  a  foam,  then  to- 
gether, 1  cup  sugar.  1  cup  Dousman's  Best  Patent  flour,"  1  small  teaspoon  baking 
powder,  little  salt :  l)eat  well  :  last  add  \\  cup  l)oiling  water.     Bake  in  a  Jewel  Piange. 

Afus.   SaC'KKIDKIJ. 

Plain  Pound  Cake. 

Beat  to  a  cream  1  lb.  of  butter:  add  1  II).  of  granulated  sugar,  and  Ijeat  for  10 
minutes.  Beat  10  eggs  without  separating  until  very  light.  Add  a  level  teaspoonful 
of  baking  powder  to  1  lb.  of  Dousnian's  Echo  pastry  flour  and  sift.  .Vdd  a  little  of 
the  egg  to  the  butter  and  sugar,  then  a  little  of  the  "flour,  then  a  little  egg  and  flour 
until  the  whole  is  well  mixed.  Then  add  your  flavoring  and  the  grated  rind  and 
juice  of  1  lemon.  Beat  foi-  r^  minutes,  and  bake  in  a  very  slow  ov(>n  in  a  Jewel 
Kange  for  2  hours. 

Fruit  Pound  Cake. 

One  11).  pulverized  sugar,  1  lb.  butter,  1  lb.  Dousnuins  Best  Patent  flour.  1  lb. 
seedless  raisins,  9  eggs,  1  wine  glass  of  sherry  or  brandy,  1  teaspoon  of  mace,  1  nut- 
meg; 1  cup  of  tiut  meats  and  1  cup  citron  may  be  added.  Cream  butter  and  sugar 
well,  then  break  in  1  egg  at  a  time  and  I)eat  2  or  o  ininutes  between  each  egg.  Then 
beat  the  flour  through  a  little  at  a  time  in  the  same  war.  Bake  steady  2i/>  hours  in 
a  Jewel  Pange.  Mi.-s.  Ttfo^ias  "Walti^i^. 

Huckleberry  Cake. 

One  cup  l)utter,  2  cups  of  sugar,  4  eggs,  1  teaspoon  soda  dissolved  in  1  cup 
sweet  milk,  a  cups  of  Dousmaji's  .Best  Patent  flour,  1  qt.  huckleberries  floured. 
Bake  in  a  Jewel  Pange.  Mk'S.  E.  C.  Cooley. 

Blueberry  Tea  Cakes. 

Cream  together  2  tablespoonfuls  of  buttei'  and  1  cupful  of  sugar;  add  to  them 
2  eggs  beaten  very  light,  1  cupful  milk,  2  cuj)fuls  Dousnian's  Best  Patent  flour  with 
wliich  have  been  sifted  2  teaspoonfuls  of  baking  powder,  and  1  saltspoonful  of  salt. 
Dredge  3  cupfuls  of  blueberries  with  flour,  stir  them  lightly  into  the  cake  and  hake 
in  muffin  tins  in  a  Jewel  Range.    Eat  warm  with  buttej'.      '  ?iri;s.  ('.  W.  Jarvis. 

Date  and  Nut  Cake. 

Four  eggs,  1  cup  sugar,  1  cup  silt<d  Dousmans  Best  Patent  flour,  1  teaspoon- 
ful baking  powder,  1  cup  dates  cut  line,  1  cup  walnuts  cut  fine.    Beat  yolks  and  sugar 


132  SUPERIOR  COOK  BOOK 

toiietlier  liard,  tlieii  add  liour  and  ))t'atc'n  wliitcs  of  egg"S,  and  last  nuts  and  dates 
dredged  in  flour.  After  baked  put  cranberries  and  whipped  cream  on  top.  Bake 
in  a  Jewel  Eange.  ]\[tjs.  H.  Jaedecke. 

Wine  Cake. 

Yolks  of  0  eggs.  1  cup  sugar,  1  large  cup  almonds,  grated,  I/2  wine  glass  wine,  1 
strip  chocolate,  1  cup  bread  cruml)s,  1  teaspoon  leaking  powder,  rind  of  a  lemon ;  add 
whites  of  eggs,  beaten. 

Filling. — Eind  and  juice  of  1  orange,  juice  of  1/4  lemon,  ])inch  of  salt,  piece  of 
butter  as  big  as  a  marble,  2  eggs,  I  tablespoon  milk,  sugar  to  taste.  Boil  and  strain. 
Bake  in  a  Jewel  Eauge.  Mrs.  Geo.  J.  Maas. 

Loaf  Fig  Cake. 

One  cup  butter,  1  cup  sugar.  1  cup  milk,  o  cups  Dousman's  Best  Patent  flour, 
whites  3  eggs,  2  teaspoons  l)aking  ])owder.  Wash  and  split  lA  lb.  of  figs,  put  in  a 
deep  square  tin — a  layer  of  ilougli.  then  of  figs.  Cut  the  figs  in  small  pieces.  Bake 
in  a  Jewel  Eange.  Mrs.  D.  I).  I^^xdall. 

Plain  Cake. 

Tbree  cu])S  of  milk.  1  ciijt  of  sugar,  a  little  salt,  a  ."i-ceiit  cake  of  compressed 
yeast  or  1  cake  of  dry  yeast  soaked  in  1/.  cup  warm  water.  Stir  in  Dousman's  Best 
Patent  flour  to  make  a  rather  thick  batter.  Let  it  rise  until  th(n-oughly  light.  In 
the  morning  add  3  cups  of  sugar,  2%  cups  of  butter  and  lard  stirred  to  a  cream,  3 
eggs,  1  wine  glass  of  wine  or  lu'andy.  1  nutmeg  and  a  little  nuu-e,  3  cups  of  sultana 
raisins  ajul  1  cup  of  citron  and  flour  enough  to  mix  soft.  Let  rise  until  light.  Put 
in  pans  and  let  rise  again  al)out  t]  liour.     Makes  3  loaves.     Bake  in  a  Jewel  Eange. 

Mrs.  Thomas  Walters. 

Blitz  Cake. 

One  cup  butter,  1  cup  sugar,  creamed ;  4  eggs  beaten  separately,  2  cups  Dous- 
man's Best  Patent  flour.  2  tahlespoonfuls  water,  1  teaspoonful  baking  powder. 
Spread  nut  nu^ats.  sugai'  and  t'innamon  on  to|).     Bake  in  a  Jewel  Eange. 

]\[rs.  IL  Jaedecke. 

Minnehaha  Cake. 

One  cup  sugar.  1/.  cu|)  butter.  1  cu])  milk  or  water,  2  teaspoons  baking  powder, 
whites  of  5  eggs,  flavor  A\itli  vanilla.  P>ake  in  2  layers  in  2  long  tins  in  a  Jewel 
Eange. 

FiLLiNt4. — Two  cups  of  granulated  sugar,  (i  tablespoons  of  water.  Boil  until  it 
threads  from  the  spoon;  beat  the  whites  of  2  eggs  stiff  and  pour  the  boiling  sugar 
into  it;  beat  until  almost  cold,  then  add  1  cup  of  raisins,  chopped,  and  1  cup  of  hick- 
ory nuts,  chopped.    Spread  between  lay(M-s  and  on  to]i.  Mrs.  Geo.  Bamford. 

Apple  Kuchen. 

One  and  one-half  cups  Dousman's  Best  Patent  flour,  II/2  teaspoons  Eoyal  bak- 
ing pow'der,  butter  size  of  an  egg.  Mix  thoroughly.  Break  1  egg  in  center,  add  milk 
enough  to  make  a  soft  dough,  add  a  little  salt,  cover  top  with  quartered  apples, 
sprinlded  with  sugar  and  lumps  of  butter.  Bake  in  a  Jewel  Eange.    Miss  Heyn. 

Oshkosh  Cake. 

Cream  1/2  a  cu])  of  butter.  Add  gi-adually  1  cuj)  of  granulated  sugar,  the  yolks 
of  3  well-beaten  eggs  and  14  cuj)  of  milk.  Mix  1%  cups  of  Dousman's  Best  Patent 
flour  with  21/0  teaspoonfuls  baking  i)owder  and  add  to  the  first  mixture  Avith  the  3 
whites  beaten  stiff'.  When  the  batter  is  thoroughly  beaten,  add  %  cup  of  nut  meats 
broken  in  very  snuill  pieces.  Bake  in  Imttered  and  floured  cake  pan  40  minutes  in 
a  Jewel  Eange.  N.  W.  Krogman. 


SUPICkMOR  COOKjKOOK  133 

A  Very  Good  Seed  Cake. 

(),„,  11,.  ,,r  luitlcr.  li  c.ii-ji-s.  %  11).  of  sirt('<l  siin-ar.  iiiacr  aiul  -Tatc«l  luitmcg  to 
taste.  I  111.  of  Dousinairs  Hrst  Patent  Hour.  ^^  "^--  "''  •ii'^away  .<(v(l.<.  1  wine  o-jassl'ul 
of  brandy.  Meat  the  Imttcr  to  a  civani.  divd^ic  in  the  ilonr.  add  the  sn«rar,  mace, 
imtnieo-  and  carawav  seeds,  and  mix  lliese  inurcdienis  w.ll  lo-rtlici'.  Wliisk  tlie 
c^gs  stir  to  them  tlie  l)ran<lv.  an<l  Weal  the  cake  a-ain  fnr  Ki  minutes.  I'.akc  from 
ll/o  to  2  h(.ui'>  m  a  J.'wrl   Ifan-e.  Mi-'-^-  •\-  MorTtaK. 

Cocoa  Cake. 

Cream  i-.  enp  butter  and  1  eni)  sugar:  add  '  |  eii|.  cocoa  and  beaten  yolks  of  3 
eggs,  1  teaspoon  cinnamon.  ' :-  cup  water.  1  Vi  'nps  DousmanV  I'.est  I'atent  flour  and 
8*teaspoons  hakim-  powder,  beaten  whites  of  :i  eggs.  l'.ak<'  in  2  layers  in  a  Jewel 
Eange.  Mrs.  Spouli-y. 

Buttermilk  Cake. 

Two  eu])s  ot  l)rown  sugar.  1  cup  of  shortening  (hall'  dripinng.  lard  and  butter), 
3  eggs,  1  nutmeu.  1  teaspoonful  cinnam(.n.  '  • .  teaspoonful  allspice,  "i  cups  of  butter- 
miilv  or  smir  niilk.  L'.  teaspocm  of  lemon  and  V:..  teaspoon  of  vanilla.  2  cups  of 
clioi)l)ed  rai^in^  1  teaspoon  soda.  l)ousman"s  I'.est  Patent  Hour  enough,  hut  do  not 
make  very  thick.      P>ake  in  a  J.'wel   IJang.'.  ^flis.  T.  .J.   Flyxn. 

Hard-Time  Cake. 

One  cupful  suo-ar,  '.l  euus.  1  cupful  Dousnum's  Best  Tatent  Ihuii'.  1  teaspoonful 
bakino-  powder.  Mix  well.'add  slowlv  i .,  cup  .d'  boiling  water.  Bake  in  a  Jewel 
T^ang?.  ^fi««  ^^THIER. 

Pork  Cake. 

One  lb.  salt   pork  choppe<l   very   line  or   1    Ih.   well   >alte<l   lard.    1   cups  boiling 
water   :\  cu])s  brown  sugar.  2  cups  inolasses,  2  cups  raisins.  8  cups  Dousman's  Best 
Patent  flour   2  teasi)oons  even  full  of  soda,  spices  to  taste.    Bake  m  a  Jewel  Eange. 
'  ]\[iss  Sweet. 

Marble  Cake. 

Beat  half  a  cupful  of  initter  to  a  cream:  add  gradually  a  cupful  and  a  half  of 
<uo-ar-  then  add  half  a  cupfu!  of  water,  then  one  cupful  of  flour,  a  pinch  of  salt; 
then  add  the  white*  of  four  eggs  well  beaten,  then  another  cupful  of  flour  and  the 
iuice  and  I'ind  of  a  lemon.  Stand  this  aside  while  yon  make  the  dark  portion  of  the 
cake  bv  beating  together  until  verv  light  a  (piarter  of  a  cujifnl  of  butter,  one  cupful 
of  brown  .-^ugarand  the  volks  of  four  eo:ori,:  then  add  half  a  cupful  of  water  and  one 
cupful  and  a  half  of  tlou'r.  Beat  until  smooth,  then  add  two  ounces  of  melted  choco- 
late and  one  te.ispoonful  of  vanilla  :  mix  well  and  add  a  teaspoonful  of  baking 
powder  and  also  add  a  teaspoonful  of  baking  powder  to  the  light  mixture  which 
v<m  have  previouslv  made.  (Jrease  a  cake-])an.  Put  in  a  layer  of  the  white  mixture, 
tiien  a  layer  of  th'e  dark.  am\  so  continue  until  all  is  use.l.  i^ake  in  a  moderate 
oven  for  three-ipiaiters  of  an  hour. 

Miss  L.mka  \\Ai.Ti:iis.  St.  I.ouis,  .\io. 

One  Egg  Cake. 

One  ouj)  suirar,  1  egg,  ^  cup  butter.  -.',  cu[)  milk.  •.'  cups  Hour,  2  teaspoonfuls  of 
baking  !)owder.  "^  Bake  in  lavers.  Mrs.  Jaiix. 

Eggless  Cake. 

One  and  one-half  teacups  of  sour  milk.  \  cup  butter,  1  teaspoon  soda,  i  ten- 
<!)oon  cinnamon,  h  teaspoon  grated  nutmeg,  1  teacup  raisins  chopped,  3  cups  ot 
Jfted  flour.  '  ^I'^s-  OLE  Walseth. 


134  StJPEKIOK   COOK  BOOK 

Corn  Starch  Cake. 

Olio  Clip  InitttT,  2  cups  ,-u,:^ar.  2  cups  Hour,  1  cup  milk,  1  cup  eorji  starcJi,  4  eggs,. 
2  to.ispooiLs  baking  ])o\vder.    Bako  one  houi-.  Miss  Myrtle  Tucker. 

Fruit  Cake. 

One  and  nne-lialf  pounds  salt  pork  cli()j>[)cd  line.  1  pint  boiling  water,  Vj  pounds 
j-aisins.  ]i  i)()unds  currants.  1  pound  ligs,l  pound  lemon  peel,  2  cups  molasses,  2 
cups  ])ro\vn  sugar,  2  teaspoons  allspice,  2  teaspoons  cloves,  2  teaspoons  cinnamon, 

2  teaspoons  ^oda,  Dousman's  Best  Patent  flour  to  thicken. 

Mrs.  Ole  Walseth. 

Potato  Rolls. 

One  cup  of  flour;  one  cup  of  uiilk;  (Uie-lialf  cuj)  of  lard:  cme-half  cup  sugar 
(scant)  :  oiu"'  cujj  of  potatoes  wliicli  liave  been  ])ut  tiirough  the  potato  ricer  ;  two 
eggs,  well  beaten:  one  teas])()onful  of  salt:  one  cake  of  yeast,  dissolved  in  half  a  cup 
of  lukewarm  water.  ]\Iix  tlioroughly  the  lard,  salt,  potatoes  and  sugar,  add  the  eggs, 
then  flour,  milk,  tlien  tlu'  y(>ast.  Set  to  rise  for  two  hours;  make  into  a  soft  dough 
by  adding  a  ([uart  of  flour  and  set  to  rise  again  for  two  hours.  Make  into  rolls 
(a(b1ing  sutticieut  flour)  and  set  to  rise  again  for  aliout  an  liour.     Bake  quickl^y. 

Mrs.  M.  M.  Allen. 

Victoria  Cake. 

One  cup  of  butter,  2  cups  of  sugar,  4  eggs,  1  cup  molasses,  1  cu})  sour  milk,  1 
teaspoon  cinnamon,  1  teaspoon  cloves,  i/>  teaspoon  allspice,  5  cups  of  Dousman's 
Best  Patent  flour,  1  cup  of  raisins,  1  teaspoon  soda,  heaping.    Bake  in  a  Jewel  Pange. 

Miss  A.  M.  McDov^'ell. 

Blackberry  Jam  Cake. 

One  cup  of  sugar,  <^  cup  of  butter.  1  V->  eups  of  Dousnuin's  Best  Patent  flour, 

3  eggs,  1  cnp  of  blackberry  jam  or  ])reserve's,  3  tablespoonfuls  of  sour  cream,  1  tea- 
spoonful  each  of  soda,  allspice  and  cinnamon,  1  nutmeg.  Bake  in  layers  in  a  Jewel 
Pange  and  put  together  witli  l)oi]ed  frosting.  Bake  a  little  try  cake,  and  if  it  falls 
add  a  little  flour.  Mrs.  H.  F.  Handford. 

Ginger  Cake. 

One-half  cup  butter,  1  cup  molasses,  1  cup  sour  milk,  1  cup  sugar,  1  teaspoonful 
soda  in  a  little  water,  1  teaspoonful  ginger,  1  teaspoonful  cinnamon,  2  eggs,  3  cups 
Dousman's  Best  Patent  flour.  Add  fruit  and  raisins  if  desired.  Bake  in  a  Jewel 
Pange.  Mrs.  Belden. 

Ginger  Drop  Cakes. 

Three  eggs,  1  cu])  lai'd,  1  cu])  molasses,  1  cup  brown  sugar,  1  tal)lespoonful  of 
ginger,  1  tablespoonful  of  soda  dissolved  in  1  cup  of  boiling  water,  5  cups  unsifted 
Dousman's  Best  Patent  flour.  Drop  from  tablespoon  into  well-greased  pan  3  inches 
apart.  Mrs.  A.  W.  PIaidle. 

Molasses  Spice  Cakes. 

One  cup  of  butter,  1  cup  of  sugar,  1  cup  of  molasses,  Vo  cup  of  sour  milk,  3 

eggs,  1  teaspoon  of  soda,  1  teaspoon  of  cinnamon,  1  tablespoon  of  cloves,  1  nutmeg, 

grated.     Mix  soda  with  sour  milk.     Add  Dousman's  Best  Patent  flour  last,  enough 

to  niake  a  cake  batter,  and  bak(>  in  i)atty  i»ans  iu  a  Jewel  Pange.    Drop  by  spoonfuls. 

X.  W.  Krogman. 
Cream  Drop  Cakes. 

Break  1  egg  in  a  cu]).  beat  thoroughly  and  All  with  sweet  cream:  1  teas])oon 
butter,  1  cup  sugar,  2  scant  cups  Dousman's  Best  Patent  flour,  1  teaspoon  baking 
powder.  Mrs.  F.  J.  Baker. 


ST'prCRIOK  COOK  BOOK  135 

Soft  Gingerbread. 

Oiit'-liair  Clip  j;u,ii<ir.  ',^.  ciii)  I)iiIUt.  '^  iii|i  iiiolassfs.  'o  rii|»  sour  milk,  "-2  ovips 
Doiisman's  Rest  Patent  floui-,  1  tcaspooji  soda.  salt,  iiinacr.  ciiiManion,  2  e^^'^.s  beaten 
Ijolit  and  added  last.    Jiake  in  a  .Icwcj  IJaniic.  ^Iks.  ^rvi^RS. 

Good  Gingerbread. 

Sift  '2  cups  (»r  Doiisman's  l-]clio  })astry  iloui'.  ' /.  IcacI  tcas]ioon  ol'  salt,  1  level 
teaspoon  each  of  so<la  and  cinnamon  and  1  level  tablespoon  ol'  ^inf^er.  Measnre  1 
rounding  tablespoon  of  softened  lard  and  2  of  butter  and  beat  Avith  I/2  cup  of  sngar, 
1/2  cu])  of  molasses,  ami  add  to  tlu^  (lour.  etc..  with  ^ .,  cup  of  boilini^  water,  and  bake 
in  a  thin  sbcci  in  a  dewcl  IJanuc.  ^Iks.  ^Ioyle. 

Hot  Water  Gingerbread. 

One  cup  Xew  Orleans  molasses,  y->  cnp  brown  sui;ar.  2  tablespoons  butter, 
melted.  VL'  f"P  boiliiig  waier.  1  ('<i•,l,^  lightly  l)eaten.  2  cups  Dousraan's  Echo  pastry 
Hour  or  1%  cups  bi'ead  tlcnir.  1  IcncI  teas])oon  (scant)  soda,  Vii  teaspoon  salt,  1  table- 
s])oon  Jamaica  ginyer.  Sift  dry  ingredients  all  togetber.  I'our  molasses  into 
mixing  bowl  and  stir  in  sugar  and  melted  butter:  add  dry  ingredients  and  hot  water, 
lastly  egg  beaten  very  liglitly.  Jiake  in  (lri])])ing  pan  in  moderate  oven  30  minutes. 
Serve  b.ot  with  fresh  ununited  Iniirer.     This  is  exceHent.      r)ak(^  in  a  Jewel  Range. 

Carrie  Twing's  Dixie  Gingerbread. 

Three  eggs,  1  cup  molasses,  1  cup  sugar.  %  cu|)  melted  lard,  hll  the  cup  up 
with  evaporated  oi-  home  c-reain  :  1  teaspoon  salt,  2  teaspoons  ginger,  2  teaspoans 
cinnamon.  1  heaping  teaspoon  of  saleratus  dissolved  in  i/>  cnp  boiling  water.  Stir 
in  Dousman's  Best  Patent  flour  to  usual  consisteucy  (about  2  cups).  Bake  in  a 
Jewel  Range.  ]\ri;s.  'SI.  M.  PA:\rsDr;Li,. 

Gingerbread. 

One-half  cup  of  l)utter.  !/>  cup  of  lard.  1  cup  of  liglit  lirown  sugar,  1  cup  of 
New  Orleans  molasses.  1  cu))  of  sour  milk,  2  teaspoons  of  soda,  2  teaspoons  of  gin- 
ger, 1  teaspoon  of  cinnamon.  1  teaspoon  of  cloves,  2  eggs,  pinch  of  salt,  5  cups  of 
sifted  Dousman's  Best  Patent  flour.  .\  few  currants  or  raisins  if  you  like.  Bake 
in  a  Jewel  Jiange.  Mrs.  J.  E.  LaLonde. 

Nut  Gingerbread. 

One  cup  of  butter.  1  cup  of  light  brown  sugar.  1  cu])  of  molasses,  1  cup  of  sour 
nulk,  ;!  cups  of  sifted  Donsman's  Best  Patent  flour.  1  tablespoon  of  ginger,  1  tea- 
spoon of  cinnamon,  Y2  teaspoon  of  cloves,  2  level  teasj)oons  of  soda  dissolved  in 
water  and  added  to  milk.  2  eggs  beaten  and  added  last.  When  all  is  well  mixed 
add  1  cup  of  chopped  butternuts  or  walnuts.  Xice  warui  for  luncheon.  Bake  in  a 
Jewel  Bange.  ^fus.  IMcViCHiE. 

Dried  Apple  Cake. 

Two  cups  dried  a])]des  soaked  over  night;  drain  off  water  and  chop  fine,  add  2 
cups  of  molasses  and  l)oil  1  hour.  When  cold  add  ;>  eggs.  1  cu])  of  butter,  1  cu]) 
sugar,  1/.  cup  sour  milk,  4  cu])s  Dousman's  Best  Patent  flour,  1  teaspoon  each  of 
cloves,  cinnamon,  allspice,  nutmeg.  1  scant  teaspoon  soda,  1  II).  of  raisins.  1  lb.  cur- 
rants.   Bake  in  a  .lewel  IJaiige.  Mrs.  F.  Copkland. 

Potato  Chocolate  Cake. 

One  and  one-half  cii|)s  sugar,  Vo  ciij)  of  butler,  o  (?ggs,  1,0  cup  of  chocolate,  i/o 
cup  of  raw  grated  potato.  -^  cu])  milk,  2  teaspoons  cinnamon.  2  teaspoons  of  baking 
jiowder,  2  teas])oons  of  vanilla.  2  cup-;  of  Dousman's  Best  Patent  flour.  Bake  in 
0  lavers  in  a  -Jewel  Kanae.  Mrs.  W.  F.  Noye. 


13(.  SUPKKIOK  COOK   BOOK 

Chocolate  Nougate  Cake. 

t'lvaiu  1  e-ii})  of  siii^ar  and  lialf  a  cu])  of  luittcr  to^uotlicr.  l?ea-t  in  2  eggs,  a  tea- 
spoon of  vanilla,  half  a  cake  of  swcel  cliocnjatc.  1  cuj)  raisins  and  1  cu])  of  chopped 
nuts.  Lastly  add  V.  teaspoon  soihi  dissoUcd  in  i  ^,  cup  of  sonr  cream  or  milk  and  2 
cups  of  Dousiuan's  I'x'st  I'aictit  tloiii-.  l>ake  in  slow  oven  40  minutes  in  a  Jewel 
Eauge.  Mrs.  Otto  Egek. 

Chocolate  Loaf  Cake. 

One  cujt  sugar.  [■_.  cu|»  huliei'.  J  cu])  milk.  .'!  cu])s  Doiisman's  Best  Patent  flour. 
3  teaspoons  baking  ]Hi\\(hM'.  4  eggs,  7;.  cup  grated  chocolate  put  in  dry.  Bake  in  a 
Jewel  Eange.  Mrs.  D.  D.  Eandall. 

Chocolate  Loaf  Cake. 

One-half  cupful  each  of  huttcr  and  niilk.  1\^  cupfuls  of  sugar.  4  eggs.  2  level 
teaspoons  of  hak'ing  |)()\\(lei'.  l-'>4  cupfuls  of  Dousman's  Echo  pastry  flour.  4  ozs.  of 
chocolate  dissolved  in  ■'>  tal)l(\^j)oons  of  hot  water,  1  cupful  fruits  and  nuts.  Bake  in 
a  Jewel  Eange.  Mrs.  O'Co^tistor,  Xegaunee. 

Chocolate  Puffs. 

Beat  to  a  stilf  froth  the  whites  of  'i  eggs,  stirring  into  them  very  gradually  2 
t(^acu])S  of  ])OAvdered  sugar  and  2  tahlespoons  of  cornstarch  into  Avhich  you  have 
grated  2  ozs.  of  chocolate.  Dro])  with  a  dessertspoon  1  inch  apart  on  buttered  tins. 
Bake  1.")  minutes  in  a  Avarm  oxen  in  a  Jewel  Eange.  Miss  Border. 

Chocolate  Cake. 

One  cup  gi'anulated  sugar.  1  hea|)ing  tahles[)oon  butter,  yolks  of  .">  eggs;  beat 
together.  Add  1  cu])  sweet  milk.  Dousman's  Best  Patent  flour  for  a  stiff  batter  with 
2  teaspoons  of  Eoyal  baking  powder  and  1  teaspoon  of  vanilla. 

Frosting. — Beat  the  whites  of  '■]  eggs  and  mix  with  jtulverized  sugar:  melt  a 
s(piare  of  bittei'  chocolate  and  add  to  the  egus  and  sugar;  1  teaspoonful  of  vanilla. 

Mrs.  J.  F.  Van  Brocklin. 

Saffron  Cakes. 

One  cup  of  sugar,  i/>  cup  of  butter,  2  eggs,  i/4  cup  of  milk,  1.^  cup  of  saffron,  2 
teaspoons  baking  powder,  2  cups  of  Dousman's  Best  Patent  flour,  1  cup  of  fruit,  cut, 
salt.  Bake  in  a  Jewel  Eange.  Saffron  should  have  boiling  water  thrown  over  it  and 
allowed  to  steep  a  short  time.  Mrs.  Mark  Elliott. 

Kit's  Cake. 

On(>  and  one-half  cups  sugai'.  1/2  cup  butter,  3  eggs,  3  cups  Dousman's  Best 
Patent  Hour,  large  V'-,  c-up  sweet  nnlk.  1  cup  raisins.  2  teaspoons  baking  powder. 
Bake  in  a  Jewel  Eange.  IMrs.  John  Power. 

Mrs.  Roosevelt's  Recipe  for  Spice  Cake. 

One  cup  butter.  2  cu])s  sugar,  1  cu])  milk.  4  eggs,  4  cups  Dousman's  Best  Patent 
flour,  2  teaspoonfuls  Eoyal  baking  powder,  1  teasjioonful  ground  cinnamon.  1/.  tea- 
spoonful  nutmeg.    Bake  in  a  Jewel  Eange. 

Layer  Spice  Cake. 

One  cup  sugar,  y^  cu])  butter,  \/._,  cup  sweet  milk,  1  cup  Dousman's  Best  Patent 
flour,  2  eggs,  1  tablespoon  molasses,  1  teas])oon  cinnamon,  i/o  teaspoon  ginger,  i/o 
teaspoon  niitnu^g,  2  teas})Oons  baking  powder.    Bake  in  a  Jewel  Eange. 

Mrs.  a.  B.  Miner. 

Brown  Raisin  Cake. 

Two-thirds  cup  of  sugar,  hjrge  tablespoon ful  of  luitter,  1  vgg,  %  eup  of  molasses, 


SUI'LCRIOK  COOK   liooK  137 

V;!  flip  of  sour  milk.  1  icasiiooii  siu];\.  1  (111)  TMisins.  salt,  spice  mul  grated  n'lui  of 
It'iHOii,  Donsiuairs  I'xst  I'afciit  lliuii'  lo  make  slid'.  Kako  in  very  slow  oven  in  a 
.Icwcl  l»an<i-o.  Mi;<.   Sii  im.dov.  Topcka. 

Layer  Spice  Cake. 

One  i-iip  hiiUiT.  ■' lii  Clips  hrowii  >iiuai-.  I  cii|)  -wccl   milk.  1  c\i|i  chopped  raisins. 

1  iiip  ciiriMnts,  J  clip  cliop])ed  citron.  '■'>  cii|)s  Donsman's  IJcst  Patent  flour,  4  eggs 
licatcn  separately.  '■)  teaspoons  liaking  powder.  1  P'aspooii  cloxcs.  'I  t(^aspoons  cinna- 
mon,  '/j  teaspoon  vanilla.     Hake  in  a  Jewel   lian,:^(,'. 

Boii.Ki)  FuosTixci. — One  and  one-hall'  cups  sugar,  .'i  taliles|»oons  wati-r,  whites 
of  o  eggs.     Boil  o  ininut(\'^  al'tei'  commencing  to  boil.  Mi!S.  ChocivKi;. 

Spice  Cake. 

One  and  one-half  ciip>  of  sugar.  1  cup  hntler.  .">  eggs.  1  cup  of  soui'  unlk.  1  tea- 
s])oon  of  soda,  "i  cups  I'aisins,  1   teaspoon  of  cIoncs,  .")  teaspoons  cinnamon.  1  nutmeg, 

2  cups  of  l)ousuuin"s  llest    I'atent   Hour.  1  cup  of  mils.     Make  in  a  .lewel   IJange. 

^[iss  IvriiiKK. 

Spice  Cake. 

One  cu]>  sugar.  1  cuji  Imlter  and  lard.  I  cup  sonr  uulk.  .'!  eggs  well  heaten,  % 
cup  Xew  Orleans  molasses,  ^  teaspodii  cloxcs.  1  cup  cui-rants.  1  teaspoon  soda.  1 
cuj)  I'aisins.  stoned.  ."5  cups  Dousnuin's  lU'st  i'ati'ut  Hour.     Uake  in  a  Jewel  Range. 

^Il!S.    F.   A.  TOXXRSEN. 

Coffee  Cake. 

One  cu])  of  dripping  or  hutter.  fi/o  i'U})s  of  hrown  sugar.  1  cup  of  molasses,  2 
eu])s  of  seedless  raisins.  1  eggs.  I  teaspoon  i-ach  of  cinnamon  and  cloxcs.  1  cup  of 
cold  coffee,  1  nutmeg.  1  teaspoon  soda  dissohed  in  a  little  hot  watei'.  1  teaspoon 
baking  powder,  DousmanV  JJest  I'atent  floui-  to  make  stilf  (about  ;!  cups).  Cur- 
rants or  citron  may  be  added.  This  makes  '!  loaxcs  and  should  be  baked  11^4  hours. 
Bake  in  a  Jewt^l  ]>ange.  Mi;>.  'I'iiom  \s  W.\i/ri:i!s. 

A  Very  Nice  Dark  Cake. 

Two  eggs,  2  cups  of  brown  sugar.  1  cup  of  sour  milk,  \-.  cup  of  l)utter,  scant 
21/2  cups  of  Dousnian's  I'^cho  cake  Hour.  1  teas])oon  soda  and  allspice,  2  teaspoons 
cinnamon,  i/.  teas])oou  of  (doves,  '/l'  td'  nutmeg,  '/l-  <'iM'  *^f  chopped  walnuts,  i/G  cup  of 
raisins.     Bake  in  a  Jewel  Range.  Mrs.  II.  H.viiWOOD. 

Moravian  Cake. 

^lake  a  s])onge  of  1  cu])  of  yeast  (or  1  cake  of  compressed  yeast),  1  tablespoon 
sugar,  i)inch  of  salt,  about  '2  cu])  of  Donsman's  Best  Patent  flour  and  sufficient 
warm  water  to  dissohc  yeast  cake:  ]ilace  wlnu'e  warm  and  let  rise.  When  light,  add 
1  CU))  sugar,  2  I'g^ji^i  well  beaten,  1  cup  warm  milk,  -v^  of  imp  of  butter,  1  teaspoon 
salt  and  Hour  to  tiudxc  stitf  batter  to  drop  from  spoon.  Beat  well,  let  ri.se  all  niglit. 
Jn  A.  .M.  pour  in  pans,  about  half  full,  and  let  rise  almost  to  top.  S|n'inkle  with 
cinnamon,  sugar  and  bits  of  butter.  Hake  in  moderate  oxen  in  a  Ji'wel  Range  about 
iSo  minutes.  Miss  ]j]///ak  Si'(~)i{r.i;v. 

Rock  Cakes. 

Three  cups  llousman's  llc-l  Patent  llnur.  Pj  cup>  sugar,  -y^  cup  Initti'r,  1  cup 
seeded  raisins.  V._.  t-up  fhiglisb  walnuts,  fo  cup  currants.  2  eggs,  2  tablespoons  of 
sweet  milk.  1  teaspoon  baking  powdt  i-.  1  teaspoon  cinnamon.  1/.  teaspoon  nutmeg. 
Flour  and  chop  the  raisins,  nuts  and  currants;  nn.\  well  and  droj)  on  tins;  make 
cakes  the  size  of  small  cookies;  pick  up  the  top  of  each  with  a  lui-k  to  make  it  rough. 
Pake  in  a  moderate  oven  in  a  Jewel  Pauij-e.  .Mi;s.  \V.  J.  Orane. 


138  SUPERIOR  COOK  BOOK 

Honey  Cakes. 

Heat  slowly  on  Ijaek  of  sio\H'  '!  qis.  of  strained  lionov  or  golden  drip  syru]K  add 
1  ponjid  of  grannlat('(l  sugar.  1  teaspoon  each  of  eiiiiianion.  eloves,  niitnieg'  and  all- 
spice, 1  II).  eho})ped  citron,  1  lb.  chopped  almonds,  \'2  glass  brandy,  V^  teaspoon  soda 
dissolved  in  hot  water;  remove  from  stove  and  add  3  lbs.  of  sifted  Dousman's  Best 
Patent  flour  or  sufficient  to  roll.  AVhen  cool  enough  to  handle,  ciit  in  any  desired 
sha]")e  about  V4  inch  thick,  place  in  pans  and  let  stand  over  night.  Xext  A.  M.  bake 
in  moderate  oven  in  a  Jewel  liange  about  '^0  minutes.        j\[i8S  Lizzri-;  Sporley. 

Cup  Spice  Cakes. 

One  cup  S(nir  cream,  1  cup  sugar,  V-  cup  molasses,  grated  rind  of  orange  and 
lemon.  2\(,  cups  Dousman's  Best  Patent  flour,  1  teaspoon  soda,  1  teaspoon  cinna- 
mon, 1  teaspoon  cloves,  %  teas])oon  allsjuce,  nutmeg  and  salt,  1  cup  raisins  and  nuts 
if  yo\i  wish.     Bake  in  a  Jewel  Range.  Mart  Mullaitghney. 

Spice  Cakes. 

One  cup  of  raisins  (chopped  fine),  %  t-up  butter,  IV2  cups  sugar,  %  cup  of 
ei(mr  milk  or  sweet,  2  eggs,  2  cups  of  Dousman's  Best  Patent  flour,  1  teaspoon  cinna- 
mon, cloves  and  nutmeg,  V-)  teaspoon  soda  or  2  teaspoons  baking  powder.  Bake  in 
a  Jewel  Range.  Mrs.  C.  M.  Leonard. 

Devil's  Food. 

One  cup  brown  sugar,  yolks  3  eggs,  i/v.  cup  butter,  y^  cup  hot  water  (scant). 
3  cups  Dousman's  Best  Patent  flour,  2  teaspoonfuls  leaking  powder,  %  cup  sweet 
milk.  Second  part:  One  cup  grated  chocolate.  1  cup  brown  sugar,  i/o  cup  sweet 
milk.  Set  on  the  back  of  the  stove  until  dissolved  and  let  come  to  a  boil.  When 
cool,  stir  into  first  part.     Bake  in  a  Jewel  Rang(>.  Euphemia  Ham, 

Devil's  Food. 

Two  S(juares  chocolate.  l]>  cup  milk,  tg  cu\)  sugar;  nu'lt  all  together.  Three 
eggs  (save  whites  of  two),  1  cup  sugar,  I/2  cup  butttu",  U,  cup  milk,  2  cups  Dous- 
man's Best  Patent  flour,  small  teaspoon  soda.  Add  first  part  to  this  when  cool. 
Bake  in  a  Jewel  Range.  j\Irs.  P.  J.  Baker. 

Devil's  Food. 

Cream,  14  cup  butter,  fi/o  cups  sugar,  yolks  of  four  eggs  stirred  in,  but  not 
beaten;  14  cake  or  2  squares  of  bitter  chocolate  melted  in  5  tablespoons  of  boiling 
water;  14  cup  milk  and  1%  cups  of  Dousman's  Best  Patent  flour  mixed  with  one 
heaping  teaspoon  baking  powder.  Add  heaten  whites  of  4  eggs.  Bake  in  three 
layers  or  two  long  square  layers  in  a  Jewel  Range. 

Devil's  Food. 

Four  squares  of  bitter  chocolate,  to  c\ip  sweet  milk  and  the  yolk  of  1  egg, 
heated  until  smooth,  stirring  constantly.  When  cold  add  to  this  i-.  cup  butter  and 
IM.'  cups  sugar  (beaten  to  a  cream),  I/2  cup  sweet  milk,  2  eggs,  2  cups  Dousman's 
Best  Patent  flour  and  1  level  teaspoon  soda  dissolved  in  the  milk.  This  is  much 
richer  if  you  use  yolks  in  place  of  the  whole  eggs.     Bake  in  a  Jewel  Range. 

Mrs.  Atwell. 

Devil's  Food. 

Melt  one-fifth  of  a  cake  of  bitter  chocolate,  add  i.'o  cup  of  milk,  a  small  cup  of 
sugar;  when  cooked  smooth  add  the  yolk  of  1  egg:  cook  until  thick;  remove  fi'om 
the  fire  and  add  y^  teaspoonful  of  vanilla.  For  the  cake,  cream  lo  cu])  (scant)  of 
butter;  add  1  c\ip  of  sugar  and  beat  thoroughly;  break  in  1  egg  and  beat  until  light, 
then  add  another  egg  and  beat;  add  V>  cup  of  cold  water,  the  chocolate  mixture,  and 


b^rPb:RIOR  COOK  BOOK  l.V) 

l)(.'t'ure  .siirrjng  add  v*  full  tups  <>f  Dousnian's  J-?(,'st  Patent  (Iduw  and.  lastly.  ?  tca- 
spoonruls  of  bakino-  powdt'i'  al'tci-  the  otlicr  iii^i-rcflionts  have  licoi  well  mixed.  I'akc 
ill  a  Jewel  Raii<>o  in  a  loaf  and  ico  with  plain  ieini^;. 

Date  Cake. 

Yolks  of  10  e<;iis,  1  II).  ol"  suyar,  1  II).  of  dates,  clioppt'd  tine,  'i  s<|uares  of  olioeo- 
lato.  irrated.  10  soda  crackers  rolled  fine  and  sifted.  Id  whites  beaten  stiff,  cinnamon 
and  cloves.      r>ake  in  ;i  Jewel  Kani^e.  Mi;s.  .Iaiix. 

Christmas  Fruit  Cake. 

One  cnp  buttei'.  '?  i-njis  sii^ar,  1  cup  Mack  syrup.  1  cu[i  sour  nulk,  4  eggs,  2  tea- 
spoonfnls  cinnamon.  1  teasjioonful  soda.  I  teaspoonfnl  cloves,  1  teaspoonfnl  vanilla, 
1  lb.  currants,  1  lb.  I'aisins,  y^  lb.  citron,  1  cu])  cho])iie(|  nuts,  -i-y^  cups  Dousnian's 
Best  Patent  flour,     j^ake  in  a  Jewel  Pange.  Mrs.  8.  K.  Home. 

Fruit  Cake. 

'J'wo  lbs.  of  stoned  i-aisins.  '*  lbs.  of  cleaned  currants.  1  lb.  of  butter.  1  lb.  of 
sugar,  114.  Ihs.  of  Dousman's  Best  Patent  Hour.  10  eggs.  1  wine  glass  of  brandy,  1 
wine  glass  of  wine,  1  tabiespoonfnl  of  cloves,  1  tablespoon ful  of  allspice,  2  tablcspoon- 
fuls  cinnamon,  1  nutmeg,  1  teas])oonful  of  sweet  almond  meats  blanched  and  cut  in 
slices,  2  oz.  of  candied  lemon,  2  oz.  of  citron,  1  teacujjful  of  molasses.  Flour  the 
fruit,  using  that  weighed  out  far  the  cake:  put  Y-,  teas])oonfu>  of  soda  or  1  teaspoon- 
fnl of  baking  powder  with  it  on  the  fruit.     Pake  3  hours.. slowly,  in  a  Jewel  Eangc. 

^Iiis.  G.  Dnicw. 

Fruit  Cake. 

One  lb.  of  dark  brown  sugar.  1  lb.  of  butter.  1  lb.  of  citron  cut  into  strips,  3  lbs. 
of  currants,  2  lbs.  of  seeded  raisins.  1  lb.  ol'  almonds.  1  wine  glass  of  brandy,  1  tea- 
spoonful  of  soda,  1/2  cup  of  molasses.  I  nutmeg,  1  lb.  of  Dousman's  Best  Patent 
flour,  12  eggs.  The  above  amount  is.  for  one  large  cake.  IJake  in  a  Jewel  Pango 
four  hours  in  a  deep  tin   lined  with   well-buttei-ed   |)aper. 

.Mi;s.  11.  P.  IIandi'Ohd. 

Fruit  Cake. 

One  II).  dai'k  l)i'own  sugar.  1  lb.  butter.  1  doz.  eggs.  1 1{.  lbs.  Dousnuin's  Best 
Patent  flour,  2  lbs.  raisins,  2  lbs.  currants,  Xu  lb.  citron.  1  nutmeg,  1  tablespoon  of 
c  loves.  1  tiiblespoon  allspice.  1  cup  of  nuts,  I  pt.  brandy.  2  teasjxions  baking  powder. 
l>ake  in  a  Jewel  Pange.  ^tus.  J.  A.  Bkydkx. 

Twentieth  Century  Cake. 

Pub  ll/L'  Ih-^-  of  butter  and  f  ^2  "j''"-  ^ugar  to  a  cream,  then  add  the  yolks  of  l/i 
eggs;  beat  well  and  stir  in  2  scant  lbs.  of  Dousman's  IVst  Patent  flour  with  3  tea- 
spoonfuls  of  baking  powder:  mix  in  the  beaten  whites  of  the  eggs :  grate  2  lemons 
in  1^  f'^ip  of  molasses  and  add  2  lbs.  of  finely  chopped  almonds  and  1  lb.  of  chopped 
citron,      [yake  this  in  moderate  o\en  in  a  .lewel  IJange.     Add  1  wine  glass  of  brandy. 

Mi;s.  SA^t^KL  ^rirciiKLL. 

Nut  Fruit  Cake. 

Twelve  oggi^,  -^4  II'-  butler  and  '4  li«.  lard  mixed.  I  lb.  sugar.  1  cup  milk.  U/j 
lbs.  nuts,  chop]K'd,  %  "'■  niisins.  1  lb.  curi-ants,  '/o  lb.  citron  and  lemon  pei'l,  mixed, 
1  lb.  Dousman's  Best  Patent  flour  and  2  teas|)ooiis  baking  powder,  1  grated  nutmeg, 
liMuon  and  vanilla  to  taste:  beat  eggs  separately  and  add  whites  last:  bake  in  two 
s(|uare  bread  tins,  well  lined  with  ])apcr.  for  ll.j  houi's  in  a  moderate  oven  in  a 
Jewel    Pange.      Will  kee])  any  leiiglb  of  time. 

^fi;s.  .M.  .\.  (i()ou^rA^^  Xeoaunoc. 


140  SUPKRIOR  COOK   BOOK 

A  Fine,  Rich  Fruit  Cake. 

Will)  1  111.  of  hiitlcf  wirli  1  111.  (if  Dousiii.iirs  Best  I'alciit  Hour:  add  1  II).  of 
sugar  and  1  Hi.  (iF  aliiKuids  cIkiiiiiciI  line:  nv\\.  '!  Ilis.  of  c-li()])[)('d  raisins,  i/o  11^^-  can- 
died orangr  |»i'cl,  [._>  II).  raiidicd  Iciiion  peel.  '  ^  II).  ritron,  all  cut  fine;  tiour  tliese  and 
mix  well;  heat  Id  t',ii,us  until  vcrv  li,ulit  and  add  lo  the  mixture.  Xow  add  I/2  pt. 
ol'  hi'andv,  ^  ■>  'j;\\\  of  rose  water  and  (i  laMespoons  of  thick  sweet  cream:  tlion  add  1 
II).  cui'i'ants.  1  II).  candied  cliei'ries.  ^  ■_<  II).  of  chopped  lii;s,  1  teaspoon  of  soda.  Bake 
in  a.  \cvv  slow  oxen  in  a  .Jewel   l»an,ue   1   hours.     \\\\\  k'ecp  for  years. 

M.  M.  Eamsdell. 

Ribbon  Fruit  Cake. 

This  is  one  of  I  he  fiuest  fruit  cakes  made  and  for  its  novelty  is  a  favorite  wed- 
ding and  liolidav  cake.     A\'ill  keep  a  yeai': 

BIjACK  PAirr — lV->  cups  sui^ar,  1  cup  hulter.  ".'  cups  hrowned  Dousman's  Best 
Patent  flour,  yolks  of  (!  eggs.  H-  Ihs.  raisins,  1  Ih.  cui'rants,  y^  Ih.  citron,  14  Ih- 
luits,  %  cup  whiskev,  1.  teaspoonful  of  soda  dissoKcd  in  hot  water.  14  teaspoonful 
each  of  cloves,  cinnamon,  nulmeg  and  allspice.  Cream  the  sugar  and  hutter,  add 
eggs  and  beat  well,  then  add  fiMiit  and.  lastly,  soda.  Bake  a  test  cake  and  add  more 
tlour  if  necessary,  as  one  flour  does  not  hold  frint  as  well  as  another. 

WHITP]' PART— The  whites  of  (i  eggs.  1  Ih.  almoiuls,  clio])ped  fine,  1  cup 
white  sugar,  y^  cu])  hutter,  i,g  cu|)  swet't  cream,  'l\->  cups  Dousman's  Best  Patent 
flour,  i/_.  11).  citron  cut' fine,  i/>  Ih.  grated  cocoanut,  1  teas|)oonful  of  rose  water,  1  tea- 
spoonful of  lemon  extract,  2  heaping  teaspoonfuls  of  haking  powder,  1  small  slice  of 
suffared  orange  rieel.  Cream  the  sugar  and  hutter.  add  ci'eam.  sifted  flour,  nuts,  etc.. 
and  lastly  the  whites  of  the  eggs  heaten  stifl'.  Select  a  deep  Itaking  pan  and  line  the 
hottom  with  huttered  pa]ier.  Put  in  a  layer  of  hiack  cake  and  then  a  layer  of  white 
cake,  and  so  on  until  the  ])an  is  -;.;  full.  I'ake  for  an  hour  or  more  in  a  moderate 
oven  in  a  .Kwel  I'ange.  ]\l!;s.  .1.  S.  Johnson. 

Fruit  and  White  Cake. 

One  cu]j  Ijutter.  1  cu])  sugar,  "2  cups  molasses,  1  cuj)  sweet  milk.  2  cups  raisins, 
chopped,  2  cujis  currants.  1  teaspoon  of  all  kinds  of  sp)ice,  1  teaspoon  cream  tartar, 
1  teaspoon  soda,  yolks  of  5  eggs,  4  cu])s  Dousman's  Best  Patent  flour.  Bake  this  3/^ 
of  an  hour,  then  put  the  white  })art  on  top  of  this  and  hake  iu  a  Jewel  range  until 
the  white  is  done. 

White  Part. 

Whites  of  o  eggs,  2  cups  of  white  granulated  sugar.  1  cup  of  hutter.  1  cup  of 
sweet  milk,  1  teaspoon  of  cream  tartar,  i^  teaspoon  soda.  ;!  cuj)s  of  flour.  Will  keep 
a  long  time  if  frosted.  "  M.  M.  K. 

White  Fruitcake. 

One  cup  butter,  beaten  to  a  cream:  add  gradually  2  cups  of  sugar,  i(.  cup  of 
railk,  3  cups  of  Dousman's  Best  I'atent  flour,  wineglass  of  hrandy,  14  l^'-  citron, 
sliced  very  fine,  Co  lb.  lilanched  almonds,  split,  1/4  !''•  of  shi't'dded  cocoanut,  3  tea- 
spoons of  baking  powder  mixed  in  1  tablespoon  of  flour,  whites  of  8  eggs  folded  in. 
Bake  in  1  loaf  in  a  Jewel  range.  ^lus.  William  Sedowfck. 

Layer  Fruit  Cake. 

One-half  cup  butter,  1  cup  sugar,  3  eggs,  I/2  cup  milk,  1  teaspoon  cream  tartar. 
1/2  teaspoon  soda,  2  cups  Dousman's  Best  Patent  flour.  Filling:  Co  lb.  dates,  i/-  lb. 
I'aisins.  juice  of  1  lemon,  y^  cu[)  water.  Chop  all  together,  then  put  y^  of  batter  in 
pan,  spread  filling  on  evenly,  then  the  rest  of  the  batter.     Bake  in  a  Jewel  range. 

Mrs.  H.  L.  Eamsdell. 


SUIMOKJOR  COOK  BOOK  lU 

Bride's  Cake. 

One  II).  sugar  and  \-2  11).  I)utlci-  eri'ami'il.  Add  1  II).  Hour  sifted  witli  1  tea- 
spoon of  baking  powder  and  beat  well.  Add  Ibnoiiiig.  then  fold  in  wbites  of  10 
eggs.      Put  in  cool  oven  with  gradual  inci-ease  of  heat. 

Bride-Elect  Cake. 

Croani  'i  cu])s  of  butter,  'iXU  cups  of  sugar:  tlien  add  S  eggs,  1  at  a  time,  beat- 
ing; 1  wineglass  each  of  ereani,  brandy  and  shei'ry,  \[>  teaspoon  of  nutmeg  and 
lemon  extracts,  1  cu])  each  of  candied  fruit,  cocoanut  and  almonds,  i A  cu])  of  shred- 
ded citron,  li/>  pts.  of  Dousman's  Best  I'atent  flour.  1  teaspoon  of  baking  ])owder. 
Bake  in  a  Jewel   range.  ^liis.    I'ascok. 

Wedding  Cake. 

Fifty  t'ggs,  .J  lbs.  sugai'.  .'>  lbs.  |)()usniairs  liest  Patent  Hour,  .")  lbs.  butter,  ^~> 
lbs.  I'aisins,  ."!  lbs.  citron.  10  lbs.  cui'rants,  1  pt.  liramly,  V|  oz.  cIoncs.  ounce  cin- 
namon. 1  of  mace.  I  of  nutmeg.  This  makis  l.'Po  lbs.  and  ki'e[)s  "^(1  years.  Bake 
in  a  .Jewel  range. 

White  Fruit  Cake. 

One-half  cuj)  of  butler  and  "i  cups  of  pulverized  sugar  creameil  together.  .\d(l 
%  of  a  cup  of  milk,  2VL>  cups  of  pastry  tiour,  alternately  with  the  whites  of  8  eggs. 
One  cup  of  crystallized  fruit,  cut  fine,  and  Yj  cup  of  chopix'd  almonds  are  put  in  last. 
l^)ake  in  a  tuhe  pan,  slowly,  for  an  hour  in  a  Jewel  Eange.  The  cake  should  rise 
high  in  the  pan  before  beginning  to  brown. 

Groom's  Cake. 

Twelve  t'ggs  (well  beaten),  1  II).  butter  and  1  lb.  soft  white  sugar  ei'eamed,  ."3 
lbs.  raisins  stoned,  1  lb.  citron  cut  .small,  1  lb.  almonds  blanched  and  chipped,  1 
lb.  Dousman's  Best  Patent  flour,  1  wine  glass  brandv,  grated  rind  and  juice  of  1 
lemon  and  1  orange,  1  teaspoon  nuice,  2  nutmegs  (grated).  Beat  2i)  minutes  and 
bake  4  hours  steady  in  a  Jewel  Range.     Will  keep  any  length  of  time. 

Almorvd  Paste  for  Above. 

Boil  2  cups  of  granulated  sugar  in  1  cu])  of  water  until  it  hairs  from  the  spoon. 
Beat  into  it  the  whites  of  2  eggs  beaten  stiiT,  1  11).  of  almonds  chipi)ed  and  lA  tea- 
spoonful  tartaric  acid.      I'ut  on  paste  second  day.     Ice  the  ne.xt. 

^Ir8.  Tiio.mas  \\'.\i,ti:i{8. 


142  SUPERIOR  COOK  BOOK 


ROVAL 

BAKING 
POH'DER 


Will  aid  the 
cook  as 


agent  will 
^f  to  make 

The  dainty  cake, 

The  white  and  flaky  tea  biscuit, 

The  sweet  and  tender  hot  griddle  cal^e, 

The  light  and  delicate  crust, 

The  hnely  flavored  waffle  and  muffin, 

The  crisp  and  delicious  doughnut. 

The  white,  sweet,  nutritious  bread  and  roll,— 

Delightful  to  the  taste  and  always  wholesome. 

Roya!  Baking  Powder  is  made 
from  PURE  GRAPE  CREAM  OF 
TARTAR  and  is  absolutely  free 
from  lime,  alum  and  ammonia. 

There  are  many  imitation  baking  powders, 
mostly  made  from  alum  and  sold  cheap.  Avoid 
them,    as  their    use  is  at  the  cost    of   health. 

ROYAL  BAKING  POWDER  CO.,  NEW  YORK, 


SUPERIOR  COOK  BOOK  143 


Fillings  and  Frostings  for  Cakes. 


Frosting  Without  Eggs. 

Five  taJjlespooiis  sweet  milk.  1  cu])  sugar:  stir  till  it  boils,  and  hoil  ")  minutes 
without  stirrin,^-.      I'x'at  until  neailv  cold  and  spread  on  cake.  .Alus.  .Mykus. 

Boiled  Icing. 

Boil  1  cup  granulated  sugar  with  1  tablespoons  of  boiling  water  until  it  will 
spin  a  thread.  Pour  into  the  white  of  1  well-beaten  egg.  Flavor  witli  pinch  of 
tartaric  acid,  vanilla  or  any  other  flavoring  desired.  ^Irs.  Wai/I'hrs. 

Pineapple  Filling. 

Two  cn|>s  of  white  sugar,  moistened  well  with  cold  water:  boil  until  it  strings. 
Pour  on  the  whites  of  2  eggs  beaten  stiff:  add    1   eu[>  of  grated   pineapple. 

Mtts.  ,).  H.  Qvi^y. 

Marshmallow  Filling. 

Two  tablespoonfuls  gelatine  dissolved  in  4  tablespoons  of  hot  water,  and  add  2 
cups  of  confectioners  sugar.  Beat  hard  i/.  hour.  If  this  mixture  becomes  too 
stiff  to  run  easily,  add  a  Uttle  hot  water  as  you  beat  it.  and  then  pour  into  well  but- 
tered tins  the  same  size  as  those  the  cake  is  baked  in,  and  set  on  ice  to  harden.  When 
cold,  which  is  an  absolute  necessity,  put  between  tlie  layers  of  cake,  and  cover  the 
top   Avith    soft   frosting,   which    must    be   cold   as   possible. 

^Irs.  T).  (t.  l^OBiNsox.  Hastings. 

Marshmallow  Frosting. 

One  cu})  brown  sugar.  1  vu[)  white,  1  cup  water,  1  tablespoon  vinegar.  Boil  as 
for  frosting.  When  it  will  hair  add  3/4  lb.  of  marsh  mallows  and  when  melted  in  the 
syrup  pour  on  the  beaten  whites  of  2  eggs.     This  will  frost  2  large  cakes. 

Maple  Frosting. 

Two  cups  of  brown  sugar,  1  cu^)  of  crcaju  or  milk,  butter  size  of  an  egg,  1  tea- 
spoon of  vanilla.  Cook  until  it  forms  a  soft  ball  when  dropped  in  water.  Then 
stir  imtil  cool.  M_rs.  Thko.  D.  Hall. 

Maple  Sugar  Frosting. 

One  and  one-half  cups  shaved  mai)le  sugar  moisteiu'd  with  little  water.  Boil 
until  it  hairs.  Beat  whites  of  2  eggs  light.  When  syrup  is  done.  po\ir  slowlv  upon 
the  eggs.     This  frosting  will  kee]i  n  wei^k. 

Apple  Cream  Filling. 

Boil  4  large  apples  so  that  they  burst  the  skin  ami  froth  with  the  heat  of  cook- 


144  SUPERIOR  COOK  BOOK 

ing.  Jlave  ^U  P^-  "^  c-ri'ain  .md  tlic  wliite  of  an  egg  wliipjied  to  a  stiff  frofli.  Press 
apples  throngh  a  sieve  and  Ijeat  into  the  M-lii])ped  eream.  Sweeten  lightly  and  spread 
between  tlie  la3-ers  of  the  cake.  'V\\v  top  should  be  covered  with  whipped  cream 
with  apples.  Miis.  Ciikistiax. 

Chocolate  Icing. 

Melt  in  a  dry  pan  -i  ozs.  chocolate.  Boil  l-)4  ciij^s  sugar  A\ith  1  cupful  of  water 
till  it  threads  wlien  dropped  from  tiie  spoon.  Turn  it  slowlv  in  the  chocolate;  stir 
all  tlie  time.  '  E.  D.' 

Chocolate  Filling. 

One  and  one-half  cups  iuill<,  I'o  (•u])s  sugar.  '^  cake  cliocohite,  butter  the  size 
of  a  walnut.  Put  all  togt^lier  and  Iniil  slowly  |(i  juinutcs.  Add  this  to  whites  of  2 
eggs  well  beaten.  Kltzabeth  Gottsteix. 

Chocolate  Filling  and  Frosting. 

One  lb.  c-onfectioiu'r's  sugar,  '2  ozs.  TUikcr's  choeolate.  unsweetened,  vanilla  and 
hot  water.  Sift  the  sugar  and  add  the  hot  water,  a  few  drops  at  a  time,  until  you 
get  a  mixture  that  will  s])read  nicely:  lla\(n'  with  vanilla  and  add  the  chocolate 
which  has  been  melted  over  hot  watci'.  A  \-ery  little  stirring  will  l)lend  the  materials 
smooth]}',  when  the  mixtui'e  is  i-cndx'   for  filling  and  frosting. 

j\riss-  MiNxiE   Witt. 

Jelly  and  Nut  Filling. 

For  middle  lllling  use  '^  cup  of  mirranl  jelly  to  wliieli  has  been  added  iq  lb. 
of  pecan  meats.  For  to])  of  cake  use  ' /.>  cup  of  cream  and  enough  confectioner's 
sugar  to  make  a  thin  liattei-.  .Melt  '  ■_.  cake  of  choeolate  ami  add  this  to  the  sugar 
and.  eream.  Florence  IIaxdall. 

Fig  or  Jelly  Filling. 

One  cup  of  figs.  1  cup  of  I'aisins  witli  M'ater  to  cover.  (*ook  until  tender.  Ee- 
niove  fruit  from  water  and  chop  line.  Put  back  into  the  same  water,  add  1  cup 
sugar,  small  ])iece  of  butter,  yolks  of  'i  eggs,  1  teas])()on  corn  starch.  Beat  this 
thoroughly  and  stir  into  the  fruit  until  a  thick  ])aste  is  fornie<l.  "When  this  is  cool 
add  nut  meats  cho{)])ed  and  a  teas]»oon  of  vanilla. 

Date  Filling. 

-Use  1  cup  of  dales  ])itted  instead  of  iigs  and  pi'oceed  as  above. 

Fig  Filling. 

Mix  \U  lb.  of  figs,  chopped  fine,  1  cupful  each  of  sugar  and  water,  and  l)oil  in 
a  double  boiler  until  smooth  and  thick;  then  add  1  teas])oonful  of  vanilla.  Boil 
the  figs  in  the  water  until  tender  before  adding  sugar.  Mus.  Bargpi. 

Orange  Filling. 

Beat  the  whites  of  2  eggs  to  a  stiff  froth,  l^i  cujjs  sugar  boiled  with  !/>  cupful 
water  until  it  hairs  and  then  pour  in  beaten  whites  and  add  rind  and  juice  of  1 
orange.  Mrs.  Drake. 

Maple  Pecan  Frosting. 

Boil  l^s  cups  powdered  sugar,  f  cup  of  maple  syru]),  and  b'o  cup  of  cream 
until  Avhen  tried  a  soft  ball  may  be  formed  in  cold  water.  Eeuuive  from  fire,  add 
%  cups  of  nut  meats  and  beat  until  it  will  spread.  X.  W.  Tvrogmax. 

Sour  Cream  Filling  for  Cake. 

One  cup  sour  cream,  1  cup  sugar,  f  cup  hickory  nuts,  chopped.  Boil  until  soft 
ball  stage.     Stir  until  thick.  Mrs.  ^Y.  H.  Andeesox. 


SrPlOKIOK  COOK    HOOK  145 

Custard  Filling. 

One  ])t.  1)1'  milk.  H  tal)les])()()iis  of  siij^ar.  A\'licii  it  l)()ils  tliii-kcii  Aviili  Hour 
ijiixeil  witli  milk  iiml  tlio  yolk  oi'  an  co-a.  (!ook  until  thick,  liavor,  add  a  tal)lc?ipoon 
of  thick  cream  and  1  c-u])riil  of  chopped  hickory  nuts.     Beat  until  cool. 

Cream  Filling. 

]\rix  and  sift  too'ether  VL'  cupful  of  .sugar  and  V-,  cup  Dousman's  Best  Patent, 
flour  each;  pour  into  the  mixture  <iradually  2  cupfuls  of  hot  milk  and  cook  over 
hot  water  15  minutes,  stirring  continually  until  the  mixture  thickens;  then  cover 
and  stir  occasionally.  Beat  the  yolks  of  2  eggs  v/ith  y^  of  a  cupful  of  sugar  and  a 
tahles])Oonful  of  milk,  stir  into  the  hot  uiixture,  add  a  tahles])oonful  of  hutter,  and 
when  the  hutter  is  well  blended  remove  from,  the  tire.  Xow  stir  in  the  stiffly-beaten 
whites  of  2  eggs,  flavor  with  vanilla  and  cool. 

Coffee  Filling. 

Coffee  filling  is  made  exactly  as  cream  filling,  only  use  y^  a  cupful  of  clear, 
black  coffee  instead  of  all  milk,  or  flavor  cream  filling  with  coffee  essence. 

Chocolate  Cream  Filling. 

]\lelt  an  oz.  of  unsweetened  chocolate  over  hot  water,  add  y^  of  a  cupful  of  sugar 
and  2  cupfuls  of  milk:  stir  until  the  n)ilk  is  hot,  then  proceed  as  in  cream  filling. 
Or  flavoi-  and  color  cream  filling  with  meltui  chocolate,  sweetened  and  dissolved  in  a 
little  hot  milk. 

Almond  Filling. 

Two  cuj)s  sugar,  1  cuj)  boiling  wafer,  -f  tables})oons  sweet  crt'ani,  I  lb.  Ijlanched 
almonds,  butter  size  of  an  egg.     C-ook  as  syru|)  until  stiff  enough  to  spread. 

]\fr!«.   CoR.v  Busby,  Hastings. 


^ 


146 


SUPERIOR  COOK  BOOK 


The  Women 
Who  Know 

and    admire    honest    goods, 
smartest    styles    and    has    a 
notion    to    possess     t  h  e  m  - 
selves  of  something-  new  and 
scrumptious,  let  them  forth- 
with   apply    here.        Kvery- 
thintr    in    the    line     of     Dry 
Goods,   Ladies,    Misses    and 
Children's      Shoes,    Cloaks, 
Skirts  and  Millinery. 

All  dress   accessories,  you 
will  find  them  here.      Ri^-ht 
goods     with     honest    treat- 
ment. 

N.  E.  Skud. 

204-206  S.   MAIN  ST. 

John  W.  Joctiim 
Hardware  Co. 

WHOLES ALK  AND 
RETAIL 

Hardware,  Tinware 
and  Stoves. 

ISHPEMING,  MICHIGAN. 

BUY  YOUR 

Leather  Suit 
Cases 

OF 

The  Leather  Dealer 

AND  BE  SUITED. 

Peter  Koski&  Co. 

•  DEALERS    IN 

Fancy  and  Staple 
Groceries,  Dry  Goods, 
Fresh  and  Salt 
Meats,  Etc. 

Gents'  Furnishings,  Boots  and  Shoes. 
ISHPEMING,  MICH. 

SrPKRIOR  COOK    HOOK  147 


Douglass  House 


HOUGHTON,  MICH. 


J.  C.  MANN,  Proprietor. 


INTERSTATE  IRON  COMPANY 

PRODUCERS  AND  CONSUMERS 

==^=  OF  =^= 

IRON  ORES. 


B..F.   .TONICS.  Jr.    Fresidc^iit.    I^ittshiirj^li.    Peiuia. 
J.   B.   LAliGHLIN,  Treasurer.   Pittsburoli,   Penna. 
W.  C.   MORICLAND,   Secretary,   Pittsburgh,  Penna. 
THOMAS  WALTKRS,   Agent,  Islipeming,   Mich. 
C.  T.   FAIRBAIRX,   Snpt..   Virginiii,   Minn. 
C.  T.   KRUS?:,   Local  Auditor  and  Assistant  to  Agent, 
Ishpeniing,  Mich. 


148  SUPERIOR  COOK  BOOK 


Jellies  and  Jams. 


"Fruits  of  all  kinds,  in  coat 

Rough  or  smooth  rind,  or  l)earde(l  husk,  or  shell. 
She  g'athers  tril)ute  large,  and  on  the  board 
Heaps  with  unsparing  hand." 

-  ISIii/ros. 


Suggestions. 

'IMuTC  is  no  'Vfoyal  road"  to  nice  {innn's.  To  liavc  tlieiii  the  housekeeijer  must 
take  tiuio  and  tfoiihk'.  Tlie  rieliest  juices  of  any  fruit  lie  immediately  under  the 
skin  and  around  tlie  core.  Here  also  is  tlie  o-elatint)US  principle  without  which  the 
fruit  cannot  jelly;  and  by  jjaring  your  fruit  for  jelly  you  lose  the  best  part  of  it. 

For  currant,  grape,  asti'achan  aj)|)le  jelly  use  one  cup  of  sugar  to  one  cup  of 
juice,  lioil  the  juice  thoroughly,  then  add  the  sugar  and  cook  until  it  jellies  from 
the  s])oon. 

For  all  kind-^  of  berries  that  will  form  their  own  juice,  use  one  cup  sugar  to 
1  (piart  of  fruit.     This  will  fill  a  pint  can. 

Raspberry  and  Currant  Jelly. 

Boil  2  cups  ras|)berri(--  and  I  cup  cui-rani^  .^  lioiii-.  then  strain  and  take  1  cup 
juice  to  1  cu]>  sugai'  and  boil  -j-'i  minutes:  seal  when  cold. 

Mrs.  W.  J.  Stromvall. 

Raspberry  Jelly. 

Boil  the  berries  with  ^  cup  of  water.  20  minutes,  pour  into  coarse  linen  bag 
and  let  it  drip  until  cold,  then  press  it  liard.  .\llow  1  cup  sugar  to  1  cup  juice. 
Then  put  juice  on  the  stove  first  until  it  boils  up,  then  skim  it,  heat  the  sugar  in  a 
dish  in  the  oven  and  add  it  as  tlie  juice  boils  uj).  boil  20  minutes  and  pour  it  into 
tumblers.  Mrs.  Geo.  Thonet. 

Crabapple  Jelly. 

Wash  and  f[uai-tcr  large  crabs,  c(M'er  to  the  depth  of  1  inch  or  3  with  cold  water, 
and  cook  to  a  mu-li  :  |)our  into  a  coarse  cotton  bag  and  when  cool  enough  press  and 
extract  all  the  juice.  Take  a  piece  of  fine  muslin,  wring  out  of  wafer,  place  over  a 
crock  and  with  a  cu])  dip  the  juice  slowly  in,  allowing  time  for  juice  to  run 
through;  repeat  'this  process  twice  rinsing  out  the  muslin  frequently.  Allow  the 
strained  juice  of  4  lemons  to  a  peck  of  fruit  and  f  of  a  pound  of  sugar  to  1  pint  of 
juice.  _  Boil  the  juice  15  to  20  minutes,  wliile  l)oiling  sift  the  siigar  in  slowly,  stirring 
constantly  and  boil  5  minutes  longer.  This  is  generally  sufficient,  hut  it  is  always 
safer  to  try  it.    This  makes- very  clear  and  sparkling  jelly.    Putting  a  piece  of  sliced 


SUPICKIOR  COOK   BOOK  149 


DID  YOU  EVER  TRY 


Tillson's  Ruby  Tooth  Powder? 

It  is  a  harmless  i\ntiseplic   Itased    on    a    scientific    formula.      De- 
signed for  Cleansing-  and  IJeautifvino-  the  Teeth, 
preventing-  discoloration  and  decay. 
25  CENTS  A  BOTTLE.  POST  OFFICE  BLOCK. 

pine-apple  or  a  rose  ueraiiiuiu  leaf  in  each  glass  adds  to  the  flavor.  Pour  over  the 
eoutents  of  eaeh  glass  a  ]  of  an  ineh  of  melted  parafline.  I'aper  or  tin  t-over  may  be 
l)ut  over  this,  if  desired,  but  they  are  not  really  necessary. 

A.  M.  Bamford. 

Apple  Jelly. 

To  ordinary  apple  jelly  add  this  mi.xtui'e  and  boil  5  minutes:  1  can  sliced  pine- 
a])le,  4  orajiges,  cut  into  dice,  add  e(pial  quantity  of  sugaT.  1  lb.  raisins. 

AFiis.  "RuDOLiMr  Olson. 

Uncooked  Currant  Jelly. 

Take  equal  parts  of  currants  and  sugar,  and  1  tablespoon  of  sugar  for  good 
luck,  mash  every  berry  thoroughly  with  potato  masher,  put  into  glass  jars  and  seal. 
Xice  for  cold  meat. 

How  to  Make  Cranberry  Jelly. 

Wash  and  ])ick  one  quart  of  cranberries;  j)ut  them  into  a  kettle  with  1  pint  of 
v.'ater.  Cover  the  kettle,  bring  the  cranberries  to  boiling  point,  put  them  through  a 
colander,  pressing  out  as  much  of  the  flesh  as  possible.  Add  to  the  cranberries  1 
])ound  of  sugar.  Stir  over  the  fire  until  the  sugar  is  dissolved  and  the  mixture 
reaches  the  boiling  point.    Turn  at  once  into  moulds  and  stand  away  to  harden. 

For  cranberry  sauce  simply  add  another  4  pint  of  water  and  boil  the  mixture 
for  about  5  minTites.  This  boiling  will  invert  tlie  sugar  and  the  mixture  will  re- 
main soft. 

Delicious  Rhubarb  Jelly. 

Cut  rhubarb  into  pieces  an  inch  in  length,  and  then  place  it  in  a  dish  with 
a  cupful  of  sugar,  1  of  water,  a  little  ginger  root  and  lemon  peel,  and  bake  until 
the  rhubarb  is  tender.  Put  some  pink  gelatine  to  soak :  soften  over  hot  water ; 
strain  into  the  rhubarb;  add  the  juice  of  a  lemon.  Pour  into  a  mould  and  chill. 
Serve  witli  whip|)ed  ci'oam. 

Currant  Jelly. 

.Squeeze  out  juice,  and  io  one  pint  of  juice  take  one  pint  of  sugar.  Boil  the 
juice  two  mimites.  then  add  the  sugar  liot  and  boil  one  minute  longer.  Pour  out 
into  glasses  and  cover.  ITeat  sugar  in  oven,  but  do  not  brown  it.  Make  a  pint  at 
a  time.  ]\Ins.  Florexce  Piper. 

Jellied  Currants. 

Take  currants  freshly  picked,  stem  and  wasli.  To  every  cupful  of  currants 
take  one  cupful  of  granulated  sugar.  Put  a  little  water  in  granite  Icettle,  add  sugar 
and  let  boil  to  a  syru]).  but  not  until  it  hairs.  Add  the  whole  currants  and  boil 
•<J()  minutes.     Put  in  jelly  glas.se.s,  and  when  cold  [uit  away  as  ordinary  jelly. 

Mrs.  E.  C.  Cooley. 


150  vSUPKKlOK  COOK  BOOK 

Currant  Jim-Jam. 

Five  (•iij)s  eiirrant  juice,  2  oranges  (pul])  scooped  out),  5  cups  sugar,  -J  lb.  seeded 
1-aisins,  skin  of  1  orange  grated.  Boil  to  jelly,  (irape  juice  may  be  used  in  place 
of  currant  juice.  Mrs.  Harry  Hulst. 

Strawberry  Jam. 

Take  a  quai't  of  firm  ripo  berries. 

One  quart  of  granulated  sugar. 

Put  sugar  in  preserving  kettle.  Add  just  enough  water  to  moisten  the  sugar 
tlioroughly,  boil  until  it  hairs  from  the  spoon.  Then  add  the  berries  and  boil 
briskly  for  20  minutes,  or  until  it  assumes  a  jelly-like  consistency  when  dropped 
from  a  spoon.  E:\ema  M.  Willis,  Canton,  Ohio. 

Strawberry  Jam. 

Boil  ber]-ies  -i  hour. 

Allow  1  cup  juice  to  1  cup  sugar  and  boil  25  minutes.     Seal  when  cold. 

Mrs.  W.  J.  Stuomvall. 

Peach  Marmalade. 

One  cup  of  peaches,  1  cup  of  sugar,  let  stand  to  draw.    Boil  from  1-i  to  2  hours. 

Mrs.  W.  J.  Stromvall. 

Peach  Marmalade. 

One  pound  sliced  peaches,  tliree-quarters  pound  sugar,  one-half  cup  of  water. 
Hoil  one-half  to  three-quarters  of  an  hour.  Mrs.  C.  M.  Leonard. 

Pineapple  Marmalade. 

Pare  and  grate  the  pineapple,  measure  tlu'  ])ulp,  and  to  each  pint  allow  f  of  a 
])ound  of  granulated  sugar.  Put  the  pineapple  in  a  porcelain-lined  kettle,  cook 
slowly  for  20  minutes;  add  the  sugar,  and  cook  for  20  minutes  longer.  Put  at  once 
into  jars  and  seal. 

Orange  Marmalade. 

One  doz.  oranges,  4  lemons  sliced  as  thin  as  possible  and  cut  in  halves.  Weigh, 
and  to  every  pound  of  fruit  add  3  pints  of  water  and  let  boil  |  hour.  Set  aside  and 
let  stand  24  hours,  then  weigh  this  mixture  and  to  every  pound  add  li  lbs.  of  sugar 
and  boil  40  minutes.  l\Ii!S.  S.  Mitchell. 

Orange  Marmalade. 

Four  large  oranges,  2  pounds  of  best  loaf  sugar,  1  teaspoonful  of  tartaric  acid, 
2  quarts  of  water.  Cut  the  oranges  in  very  thin  slices.  Boil  them  soft  in  the  water. 
Add  the  sugar  and  tartaric  acid.    Boil  for  1  hour.  Mrs.  Fisher. 

Apple  Pulp  Marmalade. 

Four  cups  of  apple  pulj),  4  cups  of  sugar,  juice  and  pulp  of  3  oranges,  grated 
i-ind  of  1  orange,  4  slices  pineap])le  cut  in  dice;  boil  until  thick,  add  1  cup  of  chop- 
ped walnut  meats.  Mrs.  Bronson^. 

Rhubarb  Marmalade. 

Two  pounds  of  rhubarb,  3  lbs.  of  sugar,  ^^  lb.  of  walnuts.  Juice  and  chopped 
rind  of  2  lemons.    Boil  until  tender.  Mrs.  H.  F.  Hatstdford. 

Peach  Butter. 

Boil  peaches  until  tender  in  a  very  little  water,  put  through  colander,  tlien  add 
H  pounds  of  sugar  to  1  quart  of  fruit,  boil  1  hour,  season  with  cinnamon. 

Mrs.  F.  a.  Bell. 


SriMOKIOK  COOK    liooK  151 

Pear  Butter. 

Paro  and  cook  pears,  put  llii-()ii,::li  coImiuIit.  ami  \i>  .")  nips  pulp  add  -1  cups  sugar, 
cook  until  thickness  of  apple  Ijuttcr.  Mi;s.  F.  A.  Bell,  Negaunee. 

Preserved  Cranberries  with  Citron. 

Cook  3  cupl'uls  cit]'OJi  (pared  and  sliced)  in  water  to  cover,  until  tender,  add 
2  cups  cranberries  ajid  weigh,  add  '}  lbs.  sugar  to  each  lb.  of  fruit,  and  the  juice  of 
one  lemon.  Simmer  until  tlie  fruit  looks  clear  and  rich,  and  seal.  2  cups  sugar  to 
4  of  fruit  make  a  ])alatal)lo  sweet  for  imnu''diate  use. 

Crabapple  and  Pear  Preserves. 

Cook  and  sti'ain  ^  pk.  of  ci-al)  apples,  peel  aiul  (piarlcr  1  pk.  of  pears,  allow  lb. 
for  lb.  of  sugar  with  a  couple  of  Ihs.  extra  for  the  ci-ahs.  lioil  apples,  sugar  and  a 
few  cloves  and  a  little  un-gi-ound  ginger  togethei-.  Add  pears  and  when  tender 
hottle  and  seal.  Mrs.  Drake. 

Preserved  Citron. 

J'are  olf  green  rind,  cut  into  dice  shape;  cover  with,  water  ami  boil  until  tender. 
Have  a  thick  syrup  I'cady;  put  in  syrup  and  simmer  gently  for  an  hour.  Eai^ins 
anil  lemons  to  taste  improve  flavor  and  color.  ^Fits.  IU'dolpti  Olson. 

Preserving  Orange  Peel. 

The  skins  from  oranges  may  l)e  cut  into  s!ii-eds,  boiled  in  water  until  they  are 
tender,  then  boiled  in  a  thick  syrup,  dried  and  rolled  in  sugar,  and  put  aside  for 
flavoiing  cakes,  mincemi^at  and  things  of  that  kind  in  winter.  Tliis  will  save  the 
pui-chase  of  (lri(Ml  oi-ange  peel,  and  costs  but  very  little. 

Currant  Conserve. 

Five  pouiuls  fresh  currants,  o  pounds  seedless  raisins.  5  pounds  sugar,  C, 
oranges  (cut  in  small  |)ieces),  4  teaspoons  whole  cloves,  4  tablespoons  stick  cinna- 
nu)n.     Cook  about  40  minutes  or  until  it  jells.     Xice  with  meats. 

Mrs.  Rudolph  Olsox. 

Gingered  Pears. 

Four  lbs.  of  pears  chopped  or  sliced  in  ([uile  tine  pieces,  4  lbs.  of  sugar,  1  oz.  of 
green  ginger  root,  which  is  difficult  to  get  this  time  of  year,  so  I  use  crystallized 
ginger  or  the  dry  root  steeped  in  water  until  strong  enough  to  suit  the  taste,  then 
use  that  juice. 

Grated  rind  of  4  lemons  and  the  juice  with  water  enough  to  make  a  pint,  add 
to  the  sugar  and  nudvC  a  syrup  into  which  ])ut  the  fruit,  ginger  and  lemon  rind, 
cook  until  the  pears  are  tender  and  all  looks  cleai'.  T  do  it  down  quite  thick,  then 
put  into  glasses  and  cover  tight.  Miss  ^I.  J.  Earle. 

To  Can  Peaches  in  Halves. 

Pear  and  cut  in  halves,  then  take  3  cups  of  halved  peaches  to  1  cup  of  sugar, 
let  stand  to  draw  syrup.  Take  some  stones  and  2  cu])s  of  water  and  boil  10  minutes, 
then  strain  it  on  the  peaches  and  drain  all  the  syrup  off,  let  come  to  a  boil  and  put 
peaches  in,  boil  until  tender.  ^Irs.  \V.  J.  Strom vall. 

Fruit  Canning  "California  Method." 

To  everv  j)0und  of  fruit  add  a  pound  of  .-ugar,  mash  line  in  an  earthen  jar  with 
a  wire  potato  masher,  then  pack  in  glass  jars;  seal  up,  and  wrap  each,  can  in  paper 
to  exclude  the  light.  Fruit  with  tliis  method  is  so  much  more  delicious  than  when 
cooked,  as  cooking  destroys  the  delicate  flavor  of  many  fruits,  especially  straw- 
berries. I  have  given  this  reeijx'  a  thorough  test  and  it  has  proven  very  satisfactory. 
Be  sure  and  trv  it.  ^Irs.  J.  S.  Wood. 


152  SUPKRIOR  COOK  BOOK 

Canned  String  Beans. 

Strin_a-.  cut  ami  lioil  iiiiiil  ti'iuK'r  in  siilti'(l  water,  seal  while  hot. 

Raspberry  Syrup. 

Mash  the  bei'ries  and  stand  tlieni  aside  in  a  warm  place  for  three  days  until 
fermentation  has  commenced.  If  tliis  is  omitted  tl'.e  raspberries  will  form  a  jelly 
and  will  not  I'emain  in  a  scmi-li(iuid  as  a  syru]).  To  each  quart  of  this  juice  allow 
two  pounds  of  sugar.  Mix  the  sugar  and  the  juice  together  until  only  a  small  por- 
tion settles  to  tlie  bottom  of  the  vessel;  tlien  pour  it  into  a  preserving  kettle  and 
•place  it  over  the  fire  until  the  sugar  is  thoroughly  dissolved;  then  take  it  from  the 
iire.  put  it  into  sterilized  bottles,  cork  and  seal.     Keep  in  a  dry,  cool,  dark  place. 

Strawberry  Syrup. 

Stem  and  mash  very  ]dj)e  bert'ies  and  di'ain  them  ovei'  night  in  a  jelly-bag. 
N(\\t  moi'ning  turn  into  a  poi'celain-lined  kettle,  and  add  half  a  pound  of  sugar  to 
each  poiuid  of  juice.     Txhl  ten  minutes,  put  into  sterilized  bottles,  cork  and  seal. 


S^ 


SrPlCKlOR  COOK   BOOK  ■  ^^^'' 

The  Appetizing  Qualities  of  Foods 

prepared  fn.m  these  receipts  will  l>e  increased  if  served 
on  i)retty  china  and  cut  .^lass. 
You  all  know  where  fitiedishes  and  glass  are  for  sale. 

HENRY  HARWOOD, 

/)rNo-s^  Stationery  ami  Fancy  Gooi/s.  Ishpeming,  Mich. 


JOHNSON  BROTHKRS 


-i:)KAr^KKS   IX   I'INK- 


Tailor  Made  Ready-to-Wear  Clothing 

GENTS  FURNISHINGS.   HATS  AND  CAPS, 
BOOTS  AND  SHOES. 


E.  A.  JOHNSON, 


DEALER  IN 


GENERAL  MERCHANDISE. 

200-202  N.  FIRST  ST,  ISHPBMING.   MICHIGAN. 


O.  WALSETH 

Wagons,  Buggies,  Cutters  and  Sleighs 

BLACKSMITHING  AND  GENERAL  WOOD  WORK. 

Plows,  Spring  Tooth  Harrows  and  Other  Agricultural  Implements. 

Horseshoeing  and  Rubber  Tire  Work.  ISHPEMING,     IHICH. 

Wagon  Makers'  Wood  Stock. 


rvy 


MRS.  1.  J.Al.l.KRSTKl)^i 

Hair  Dressing,  Shampooing, 
Manicuring,  Face ^lassage^ 
and  Electric  Treatment. 

ANDERSON  Block.  ISHPKMING,  MICH. 


154  SUPICRIOR  COOK  BOOK 


Pickles  and  Catsup. 


"Peter  Piper  picked  a  peck  of  priclily  peppers 

A  peck  of  prickly  peppers  Peter  Piper  picked 
Now,  if  Peter  Piper  picked  a  peck  of  prickly  peppers 
Produce  tlie  peck  of  prickly  pei^pers  Peter  Piper  picked." 


Crabapple  Sweet  Pickle. 

Woigli  14  pounds  of  crab  apples  and  measure  out  1  quart  of  vinegar  and 
S  pounds  of  u'ranulated  sugar.  Put  the  apples  in  a  kettle  witli  a  pint  of  boiling 
neater  and  stew  gently  for  10  minutes.  Drain,  remove  the  apples  from  the  kettle 
and  then  put  them  back  in  layers,  s|;)rinkle  each  layer  with  sugar,  bring  to  a  boil. 
Have  reatly  the  boiling  vinegar,  into  which  has  been  stirred  3  tablespoonfuls  of 
broken  stick  cinnamon  and  whole  cloves  and  1  tablespoonful  of  ground  mace.  Pour 
the  vinegar  over  the  ai)ples  and  l)oil  for  .">  minutes.  Witli  a  skimmer  remove  the 
fruit,  spread  on  platters  to  cool.  F)oil  the  syrup  until  thick.  Pack  the  pickles  in 
iars,  and  till  the  jar  with  the  l)oiling  syi'U})  and  seal  immediately. 

Mrs.  Walters. 

Cantaloupe  Sweet  Pickle. 

Use  melons  that  are  not  quite  ripe,  scrape  out  pulp,  peel  and  cut  into  slices 
I  inch  thick;  lay  these  in  weak  brine  over  night,  drain,  wipe  dry  and  drop  into 
syrup  made  as  follows:  To,  3  lbs.  light  brown  sugar  add  1  qt.  cider  vinegar,  1  tea- 
spoon cloves  and  1  tablespoon  cinnamon.  Boil  20  minutes  and  seal.  The  spices 
should  be  tied  in  cheese  cloth  bags.  Mrs.  J.  M.  Perkins. 

Nasturtium  Pickle. 

Gather  nasturtium  seeds  when  they  are  small  and  green,  before  the  inner  kernel 
becomes  hard,  remove  stems  and  let  them  stand  in  salted  water  over  night;  a  level 
tablespoon  of  salt  to  a  pint  of  water.  In  tlie  morning  drain  and  pour  over  them 
cold  fresh  water,  rinse  well,  pack  in  small  bottles  and  pour  over  them  boiling 
vinegar,  cork  well.  You  nu\v  sweeten  and  spice  the  vinegar  if  you  prefer.  These 
may  be  used  as  a  substitute  for  capers  or  added  to  your  othei'  pickles. 

Mrs.  J.  M.  Perkins. 

Ripe  Cucumber  Pickles,  Sweet. 

Peal  and  cut  the  cucumbers  in  pieces  and  put  a  layer  in  stone  jar,  then  a  layer 
of  salt  and  so  on.  The  next  morning  wash  them  off  and  cook  them  in  i  vinegar,  ^ 
water  till  they  are  transparent,  then  drain  them.  Then  make  a  syrup  of  1  quart 
vinegar,  3  pounds  brown  sugar,  some  whole  cloves,  cinnamon  and  allspice.  Tie 
spices  in  bag.  Put  cucumbers  in  the  syrup  and  cook  a  few  minutes  longer.  Take 
t-hein  out,  cook  syrup  10  or  15  minutes  longer,  and  pour  over  the  cucumbers;  have 
syrup  enough  to  cover.  Mrs,  John  Power. 


SUPERIOR  COOK  BOOK  155 

The  Best  and  Most  Reliable  Clothing 

FOR  MKX.  BOVS  x\NU  CHILDREN  AT 

M.  A.  K^VTIN'S 

Corner  Main  and  Pearl  Sis.  ISHPEMING,   MICH. 

Syrup  for  Sweet  Pickles  or  Peaches. 

Seven  lbs.  of  fruit,  4  lbs.  brown  sugar,  1  t|t.  vinegar,  1  oz.  cloves,  2  oz.  stick  cin- 
namon. Boil  vinegar  and  sugai',  skim  well,  add  spices  and  stick  a  clove  in  each  piece 
of  fruit.  Boil  10  minutes,  take  out  fruit  and  place  in  stone  jar;  pour  boiling  syrup 
over  fruit  to  cover  well.  ^fus.  C.  J.  Sitaddick. 

Cucumber  Pickle. 

1st  morning:  'i'o  1  gal.  of  wati'r  take  1  i-up  of  salt,  let  boil  and  pour  over 
encumbers. 

2nd  da}':  Boil  some  brine  and  pou)'  over  pickles  again. 

3rd  day:  Eepeat  as  for  second  day. 

4th  day:  Make  a  new  brine  same  as  before  and  pour  wliile  boiling  over  pickles. 

oth  day:  Heat  brine  and  pour  over  pickles. 

6 til  day:  Same  as  5th. 

7th  day:  ]\Iake  new  bi'ine  \  water  and  \  vinegar,  boil  and  place  over  pickles. 

8th  day:  To  one  gallon  of  vinegar  take  8  pounds  of  brown  sugar,  small  lump 
of  alum,  \  lb.  white  mustard  seed,  -^  lb.  whole  cloves,  \  lb.  whole  allspice,  \  lb.  stick 
cinnamon,  \  lb.  celery  seed,  3  red  peppers  sliced.  Pour  boiling  hot  over  pickle  and 
]Mit  in  jars  well  covered.  ^Tiss  Maitland. 

Cucumber  Pickles. 

Ojie  peck  small  cucumbers,  1  peck  small  onions.  1  caulillower.  Let  stand  in 
brine  for  24  hours,  then  drain  and  scald  in  equal  parts  of  vinegar  and  water,  then 
stand  over  night.    Let  stand  3  days  and  put  fresh  vinegar  and  red  pepper  to  taste. 

Mrs.  Campbell. 

Cucumber  Pickles. 

Fourteen  large  cucumboi's,  S  small  onions,  slice  cucumbers  without  peeling. 
Peel  onions  and  slice.  Place  in  crock  in  alternate  layers,  sprinkle  a  little  salt  on  each 
layer.  Cover  with  a  jilate  and  put  on  heavy  weight.  Let  stand  for  2  hours.  Drain 
off  water  and  pack  in  fruit  jai-s.  Mix  \  teacup  each  of  black  and  white  mustard  seed 
and  1  tablespoon  of  celery  seed.  Scatter  through  the  pickles  in  jars  when  filling 
them.  A  tablespoon  of  olive  oil  to  each  jar.  l*our  on  cider  vinegar  cold,  and  make 
Jtirtight.  1-:mma  Willis,  Canton,  Ohio. 

Oil  Pickles. 

One  dozen  large  cucumbers,  ,i  lb.  ground  mustarti,  1  teaspoon  hlack  pepper, 
-4  lb.  whole  mustard  seed,  1  qt.  onions,  1  oz.  celery  seed,  1  pt.  olive  oil,  2  qts.  cider 
vinegar.  Pare  cucum])ers  and  onions  and  chop  fine.  Put  a  layer  of  each  in  a  jar 
and  sprinkle  with  salt,  place  on  top  a  weight  and  let  stand  over  night,  drain  and 
put  a  teaspoon  of  jjowderod  alum  in  sutlicient  vinegar  to  cover,  and  let  stand  over 
night,  then  drain  again,  mix  mustard.  p('j)per  and  celery  seed  with  the  oil,  then  add 
gi'aduallv  2  qts.  vinegar,  put  in  glass  jai's,  and  in  2  weeks  it  is  readv  for  use. 

Mrs.  W.  H.  Rood. 


15()  SUPICKMOR  COOK  BOOK 

Salad  Pickle. 

Oiii'  liiiiiiln'il  sinall  or  iiicil  iiiiii  size  (.■iiciiinhors — .sliced  fine — o  pts.  of  onions 
(about  si/r  of  tlio  ciicuiiilx'i's  in  I'ii-eumference)   sliced   (inc.     If  cups  of  olive  oil, 

0  oz.  wliole  ]iiustanl  seed.  1  o/.  eeleiT  seed,  ^  oz.  white  ^uround  pepper,  sprinkle  over 
eneunibers  2  cups  of  salt,  leave  ;>  lioiirs,  then  drain.  Cover  onions  with  cold  water, 
leave  3  hours,  then  drain.  I'lit  cucnnnhers  and  onions  in  a  jar  in  layers,  with  the  oil 
and  spices,  vowr  witli  cohl  vino.iiai",  mix  well,  leave  10  days  before  usinff.  Keep  fine 
any  hMi.y-tli  of  time.  j\iR,s.  M.  M.  Ea:\[Sdell. 

Dill  Pickles. 

One  ))k.  iiicumltci's  soaked  oxer  night  in  bi'ine.  strong  I'nough  to  l^oat  an  egg,  in 
the  moi-ning  i-inse  and  wipe  good.  Eoil  together  and  skim  well  •■■>  qts.  vinegar,  3 
eu])s  water.  1  fidl  eup  sugar.  Fill  cans  with  i>iekles  and  dill,  ponr  vinegar  on 
boiling  hot.  Mrs.  Bradford. 

Danish  Pickle. 

Peel  ]-i])e  euciimhers,  take  seeds  ont.  cut  into  stri])s,  and  then  salt  and  let  stand 
ill  jar  24:  hours.  Drain  and  wi[)e  dry.  Add  mixed  spiecs  and  bay  leaves  to  cold 
vinegar,  enough  to  cover  pickle,  and  let  remain  in  it  3  days.  x\t  end  of  this  time 
l)oil  same  amount  of  vinegar  and  more  spices.  Drain  pickle,  add  some  small  pickling 
onions  and  liot  vinegar.    Keady  to  use  in  1  week. 

Marion  Fellow. 

Tomato  Pickle. 

Twelve  large  onions,  1  ])eck  of  green  tomatoes  sliced,  1  cup  salt,  sprinkled  over 
them  for  24  hours.  In  the  morning  drain  and  put  in  layers  in  jar,  sprinkling  on 
la3^ers  the  following  mixture:  2  tablespoons  mustard  seed,  2  tablespoons  ground 
cloves,  1  tablespoon  allspice,  1  tablespoon  pepper,  2  sinall  red  peppers  sliced,  1  cup 
brown  sugar.     Cover  with  cold  vinegar,  let  boil  till  tomatoes  look  clear. 

Mrs.  Cooley. 

Green  Tonnato  Pickle. 

One  peck  of  green  tomatoes  sliced,  (i  lai'ge  onions  sliced.  Sprinkle  through  them 

1  cup  of  salt,  let  them  stand  over  night;  drain  oif  in  the  morning.  Take  2  quarts 
oC  water  and  1  of  vinegar.  Boil  the  tomatoes  and  onions  5  minutes  in  this,  then 
drain  tlirough  a  colander.  Take  -i  qts.  of  vinegar,  2  lbs.  of  brown  sugar,  ^  lb.  of 
ground  mustard,  2  tablespoons  of  cloves,  2  tablespoons  of  ginger,  2  of  cinnamon, 
^  teaspoon  of  cayenne  pepper,  or  4  or  5  green  peppers  chopped.  Boil  all  together 
for  15  minutes.  Miss  Fannie  Winter. 

Pineapple  Pickle. 

Seven  lbs.  of  pineapple,  2  lbs.  of  granulated  sugar;  1  pint  of  cider  vinegar,  | 
ounce  of  cassia  buds,  ^  oz.  of  whole  cloves.  Pare  and  slice  large  strawberry  pineapple. 
Quarter  the  slices.  Then  remove  the  eyes  and  the  hard  core  from  the  center  of  each 
quarter.  Put  a  laver  of  the  prepared  pineaple  in  a  stone  crock.  Put  cassia  buds 
and  cloves  in  the  vinegar  and  when  hot  add  the  sugar.  When  it  boils  put  a  little 
on  the  pineapple.  Then  add  more  pineapple;  then  more  dressing;  then  more  pine- 
apple until  all  are  used.  Cover  tightly  and  let  stand  for  5  days  in  a  cool  place. 
'J'hen  pour  into  a  new  colander  and  let  drain.    Boil  the  dressing  down  ji.    Then  add 

2  lbs.  more  of  sugar.  Put  the  pineapple  in  glass  jars  and  cover  with  the  dressing 
and  seal  tightly.  Do  not  put  more  than  ^  of  the  cassia  buds  and  not  more  than  -^  of 
the  cloves  in  the  jar  with  the  fruit.  ]\Iary  F.  Miner,  Canisteo,  IST.  Y. 
pepper,  4  quarts  of  baked  apples,  2  quarts  of  best  vinegar.  Boil  mustard  seed  and 
sugar  in  the  vinegar  for  5  minutes ;  when  cold  mix  the  whole  in  a  large  jar  to  be 
tied  down  close.     The  longer  kept  the  better  the  chutney. 

Mrs.  H,  F.  Handford. 


SUPERIOK  COOK  I^OOK  157 

Watermelon-Rind  Pickles. 

For  o-oo(1  pickles  the  rind  ol'  tlie  melon  nm>t  he  ihiok.  Pare  oft  the  ;?roen  out- 
side and  all  the  soft  inside,  then  cut  into  slices.  Soak  the  rind  in  salt-water  over 
night,  using  three  tahlespoonfnls  of  salt  to  a  gallon  of  water.  In  the  morning  wash 
thoroughly  in  cold  water,  and  put  into  a  preserving-kettle.  Cover  with  alum  water 
(a  level  tahlespoonful  of  alum  to  throe  quarts  of  water),  l)ring  to  a  boil,  and  cook 
imtil  tender.  Xow  thoroughly  rinse  again  in  cold  water,  and  drain.  Have  ready  a 
well-spiced  syrup  made  of  vinegar  of  moderate  strength  and  sugar — use  three  pints 
of  sugar  to  two  pints  of  vinegar.  Cook  in  this  syrup  until  clear.  Some  tastes  would 
i-equire  a  cujjful  of  spices  to  each  quart  of  vinegar,  others  one-half  cu]:)ful;  the  latter 
quantity  is  aihised.  T'se  ginger-  I'oot,  stick  cinnamon,  cloves  (sparingly),  stick  mace 
and  allspice,     i'ut  in  rlii-  syfiq)  Iialf  an  hour  l)efore  tlie  rinds  are  done. 

Katie  Rice's  Pickles. 

Slice  },  hii.  green  tomatoes  lliick,  sprinkle  sail  hetwei'ii  each  layer  and  stand 
over  night.  In  the  morning  put  into  a  colander,  drain  and  rinse  with  cold  water. 
Slice  ^  pk.  white  onions.  3|  qts.  vinegar,  3|  lbs.  granulated  sugar,  2  oz.  cloves,  -i 
oz.  allspice,  1  oz.  stick  cinnamon,  h  ny,.  black  pepper.  Put  spice  in  a  bag.  When 
pickles  are  hoiling  put  in  (i  lal)lespoons  of  mustard  seed.  4  tablespoons  curry  jwwder, 
while  boiling  thicken  with  -j  lb.  Colman's  mustard,  add  a  little  salt  if  necessary. 

Mrs.  Gottstein. 

Mustard  Pickle. 

Two  qts.  each  of  small  wJioJe  eueumhers  ajid  huitou  onions,  1  large  cauliflower 
divided  into  flov/erets,  4  green  ]ieppers  cut  fine,  make  a  brine  of  4  qts.  water  and 
1  pint  of  salt,  pour  it  over  the  mixture  of  vcgetal)les  ami  let  it  soak  for  24  hours,  heat 
just  enough  to  scald,  place  into  a  colander  to  drain.  Mi\  o  talilespoonfuls  of  Dous- 
man's  Best  I'atent  flour,  (i  of  nuistai'd  and  1  of  tunncric  with  enoiigli  cold  vinegar 
to  make  a  smooth  paste,  then  add  i  cup  of  sugar,  !,  cup  of  huttcr.  1  oz.  whole  ginger 
and  vinegar  enough  to  make  2  cjts.  in  all,  boil  this-mixiure  until  it  thickens  and  is 
smooth,  stirring  all  the  time,  add  the  vegetables  and  cook  until  well  heated  through. 

^fliS.   A.   II.   FORDYCE. 

Mustard  Pickles. 

Twenty-four  small  cucnmbei's,  2  cauliilowci-s,  (i  (iva^n  peppers,  2  qts.  green  toma- 
toes, 1  qt.  onions  (small  if  possible),  stand  in  strong  brine  over  night  and  in  morning 
scald  and  pour  off  water.  ]\[ake  a  dressing  of  4  cups  sugar,  3  qts.  vinegar,  ^  lb. 
ground  mustard,  l  oz.  celery  secnl,  -jV  oz.  turmei'ic,  1  cup  Dousman's  Best  Patent 
flour;  pour  ovei-  ])ickles  while  hot  and  put  in  fruit  jars  to  keep. 

Mrs.  p.  p.  PiiONSOX. 

Mustard  Pickles. 

One  (piari  ciii  iiinbers.  sliced.  1  tpiai't  of  small  whole  cucumbers.  1  quart  green 
tomatoes  sliced,  1  quart  small  liuttou  onion-,  1  lai'ge  or  ?  small  cauliflowers,  divided 
into  flowerets,  1  green  peppers,  cul   line. 

Make  a  brine  of  4  (piarts  of  water  and  1  |)int  of  salt;  pour  over  the  mixture 
and  let  soak  2\  hours.  Heat  just  enough  to  scahl  it  and  turn  into  a  colander  to 
drain.  ]\lix  1  cup  of  Dousman's  Pest  Patent  tloui-.  S  lal)l(\-]ioons  of  ground  mustard, 
i  ta])lespo<inful  of  lunueric  witli  enough  cold  vinegar  to  make  a  smooth  paste,  then 
add  1^  cups  of  sugai-.  I'm  llii^  inio  2  quaurts  of  boiling  vinegar  and  cook,  then 
add  the  vegetables  and  cook  until  well  heated.  Pe  careful  not  to  burn.  Cover 
hightly  in  earthen  crook  or  Alason  jars.  ^li;s.  P.  G.  QurxN.  Milwaukee. 

Cho^v  Chow. 

Two  (piarts  small  cucnml)eis.  2  quarts  small  silver  skin  onions,  3  fresh  heads 
cauliflower, 


158  SUPERIOR   COOK  BOOK 

Separate  cauliflower  juto  small  pieces,  mix  all  these  articles  and  sprinkle  with 
?alt,  putting  them  into  a  stone  jar,  let  stand  24  hours  and  drain.  Kow  put  them  in 
a  kettle  over  fire,  sprinkling  through  them  1  oz.  turmeric  powder,  6  chopped  red 
peppers,  4  tablespoons  mustard  seed,  2  tablespoons  celery  seed,  2  of  whole  allspice, 
2  of  cloves,  1  coffeecup  sugar,  |  of  teacup  of  best  ground  mixed  mustard.  Cover 
the  wliole  with  best  cider  vinegar,  cover  tightly  and  simmer  until  it  is  all  thoroughly 
cooked,  watching  and  stirring  often.  Put  in  glass  jars  and  seal  wdiile  hot.  This 
improves  with  age.  Mrs.  J.  M.  Perkins. 

Pickled  Cherries. 

Take  t]ie  largest  and  ripest  I'ed  cheri'ies,  fill  ghiss  jars  n  full  and  fill  to  top  with 
good  vinegar,  keep  covered  close] v  and  un  l)oiling  or  spice  is  necessarv. 

Pickled  Beans. 

Gather  beans  \\iiile  youjig,  ])lace  in  strong  brine,  in  1  day  or  2  drain  and  wipe 
di'y.  Boil  enough  vinegar  to  cover  beans,  with  a  little  whole  pepper  and  enough 
sugar  to  taste,  pour  over  raw  beans  while  Ijoiling  hot,  repeat  this  for  3  days,  cover 
hut  do  not  tic  down  till  cold.  Treat  cauliflower  tlio  same  way.  or  it  may  be  mixed 
with  the  beans.  Mrs.  Drake. 

Pickled  Red  Cabbage. 

Slice  into  a  colander  and  spi-inkle  each  layer  with  salt,  let  it  drain  2  days,  then 
put  jjito'a  jar,  and  pour  boiling  vinegar  enough  to  cover.  Those  who  like  the  flavor 
of  spice  will  boil  it  with  the  vinegar.  Cauliflower  cut  in  l)ranches  and  thrown  in 
after  being  salted  will  look  a  beautiful  red.  Mrs.  G.  Drew. 

Corn  Relish. 

One  doz.  ears  of  corn,  1  incdium  sized  cabbage,  1  red  pepper,  seeds  removed  and 
chopped  fine,  ^  gal.  vinegar,  1  cuj)  sugar,  2  tablespoons  salt,  5  cents'  worth  of  mus- 
tard. Chop  cabjjage,  salt  and  let  stand  to  drain.  Cut  corn  from  cob  and  mix  with 
cabbage,  dissolve  mustai'd  in  vinegar,  mix  ingredients  and  boil  25  minutes.  Seal 
in  jars.    Will  keep.  Mrs.  Harry  Hulst. 

India  Relish. 

Three  lieads  of  cabbage  (medium),  1  pk.  of  green  tomatoes,  -i  pk.  of  ripe  toma- 
toes, I  dozen  large  onions,  2  doz.  pei)|)er^,  lialf  green  and  half  ripe,  all  to  be  chopped 
very  fine.  Salt  well  and  let  it  renuiin  ovei'  night.  ])rain  well  and  put  on  fire  in  the 
luoi'ning  with  three  ])ounds  of  light  brown  sugar  and  enough  vinegar  to  cover  it. 
fjct  boil  slowly  for  one  hour,  and  just  before  taking  from  the  fire  add  a  teacupful  of 
horse-radish  (grated),  a  tablespoon  each  of  black  pepper,  mace,  mustard  seed,  celery 
seed  and  ground  cloves.  Mrs.  Kline. 

Beet  Relish. 

()2ie  i[t.  hnely  chopped  cabbage,  1  qt.  of  chopp(>d  boiled  beet,  2  cups  of  sugar, 
1  cup  of  chopped  onion,  1  cup  of  grated  horse-radish,  1  tablespoonful  of  salt,  1  tea- 
spoonful  of  black  pepper,  }  teaspoonful  of  red  pepper.  j\tix  well  with  cold  vinegar 
aiul  keen  well  coi'ked  or  sealed. 

Peach  Chutney. 

Thi'ce  lbs.  peaclies,  ■")  lbs.  cho]ipe(|  ap))h's.  1  H).  raisins,  1  II).  currants,  1  onion,  1 
led  pepper,  2  lbs.  sugar,  1  qt.  of  malt  \inegar,  2  teasjioons  of  cinnamon,  2  teaspoons 
of  ginger,  2  teaspoons  of  salt,  1  teaspoon  of  cloves.  Dissolve  sugar  in  a  little  water 
and  cook  all  one  hour  slowly.     Fine  foi'  cold  meats.     Seal  while  hot. 

Mrs.  Drake. 

India  Chutney. 

One  ])Ound  of  salt,  1  pound  of  niustard  seed,  1  pound  of  raisins,  chopped  and 
seeded,  1  pound  of  bi'own  sugar.  12  oz.  of  onions,  well  chopped,  3  oz.  of  cayenne 


ST'l'lCKMOR  COOK   BOOK  159 

Piccalilli. 

Chop  one  gallon  of  gnrii  li»m;iloc^,  .-prinklo  witli  salt  and  let  stand  24  hours, 
then  drain  otf  the  water,  add  twelve  onions  chopped,  six  green  peppers,  three  quarts 
chopped  cabbage,  one-half  ])int  of  grated  horseradish,  mustard  seed,  black  pepper 
to  taste  Put  vineo-ar  to  this  and  cork  tiaht.  Do  not  cook.  Put  in  mustard  if 
preferred.  ""  '  Mrs.  A'ickers. 

Cooked  Piccalilli. 

One  peck  green  tomatoes,  three  large  onions  c!io|)|)tMl  l]m\  mix  with  one  cu'p  of 
salt,  let  this  lie  over  night,  then  drain  in  the  morning,  boil  in  two  quarts  of  vinegar 
and  one  quart  of  water  15  minutes,  drain  again,  then  add  two  pounds  of  sugar,  three 
pints  of  vinegar,  one-half  pitund  of  white  mustard  seed,  one-half  teaspoon  of  cayenne 
popper,  two  tablespoons  of  cinnamon,  two  tablespoons  of  allspice,  two  tal)lespoons  of 
ginger.    Boil  all  togetlier  1.")  miiinie.-.  Afus.  ^.  B. 

Chili  Sauce. 

Fourleen  large  ripe  tomatoes,  •>},  rups  vinegar.  2  J  (•u])s  sugar,  .■)  onions,  1  red 
pepper,  1  small  tablespoonful  of  salt,  1  large  teaspoonful  of  cinnamon,  1  small  tea- 
spoonful  of  cloves,  chop  pep|)er  and  onions  verv  fine,  peel  tomatoes  and  cut  very 
fine:  cook  until  thick.  ^Mrs.  C.  W.  Jarvts. 

Chili  Sauce. 

One  pk.  tomatoes,  9  large  onions,  5  tablespoonfuls  salt,  16  tablespoonfuls  brown 
sugar,  2  nutmegs  (grated),  4-  teaspoons  cinnamon,  2  teaspoons  allspice,  2  teaspoons 
cloves,  3  red  peppers.  3  green  peppers.  Boil  2  hours.  7  cups  cider  vinegar.  Boil 
1  hour.  Mrs.  W.  J.  Suo^ivall. 

Chili  Sauce. 

Slice  1^  large  ripe  tomatoes,  8  large  onions,  oi'  10  of  medium  size,  -i  doz.  green 
bell  peppers  (chopped),  8  tablespoonfuls  sugar,  1  small  teaspoon  of  ground  cloves, 
3  tablespoonfuls  salt,  4  tables])oonfuls  ground  cinnamon,  4  tablespoonfuls  ground 
ginger,  3  teaspoonfuls  red  pepper,  8  teacupfuls  of  good  vinegar:  boil  it  5  hours  or 
until  quite  thick.  ^fn^^-  Duncan. 

Chili  Sauce. 

Tliirly-six  large  ripe  tomatoes,  (i  jcd  peppers,  4  large  onions,  4  tablespoons  salt, 
8  tablespoons  sugar,  4  teaspoons  ginger,  4  teaspoons  cloves,  4  teaspoons  cinnamon,  4 
teaspoons  allspice.  2  nutmegs,  8  teacups  vinegar.  Chop  onions  and  peppers,  put  all 
in  kettle  together  and  let  mixture  boil  one  hour. 

Mrs.  John  \riTCHELL, 

Winter  Chili  Sauce. 

One  can  tomatoes,  .',  cu|)  vinegar,  1  teaspoon  eacli  of  pepper,  cinnamon,  cloves, 
allspice,  oround  mustard.  2  teaspoons  salt.  1  tablesj)oon  sugar,  1  onion:  mix  and 
cook  until  thick.  Mrs.  D.  D.  Kandall. 

Spiced  Peaches. 

Three  lbs.  fruit  cut  in  small  pieces,  2  lbs.  granulated  sugar,  -}  i)t.  of  vinegar, 
cloves,  nutmeg,  cinnamon  and  salt  to  taste.     Cook  slowly  until  thick. 

Mi;s.   ('.   J.   SlTADDICK. 

Spiced  Peaches. 

Seven  lbs.  fruit.  I  lbs.  sugar,  I  pt.  vinegar,  cloves.  alls|)ii-e  autl  i-innamon,  whole 
small  handful  of  each.  Boil  the  fruit  and  sugar  until  fruit  is  tender,  then  take  out 
the  fruit,  put  into  jars,  tlu-n  put  in  the  vinegar  and  spices  in  the  sugar  and  boil 
down  well.     I'ourover  the  frui't  ami  seal.  Mits.  DuNCAN. 

Spiced  Blueberries. 

Four  poun.ls  fruit,  two  poniuls  sugar,  one  eiip  viiu^gar,  one  teaspoonful  cloves, 


160  SUPERIOR  COOK  BOOK 

two  tcaspoonful^  cinnamon.     Boil  half  hour  before  putting  in    sugar;    then    boil 
fiom  half  to  tlirec-quartors  hour  longer. 

Spiced  Gooseberries. 

Ten  pouiuls  of  goosebei-rics,  7  Ib.s.  of  coirec  sugar,  3  jits,  vinegar,  2  tablespoon- 
fuls  ground  cinnamon.  1  tablespoonful  ground  allspice,  ^  tablespoonful  ground 
cloves.  Stir  together  and  l)oil  4  or  5  liour*.  or  until  tJiick,  like  jelly.  Seal  up  the 
same  as  jelly.  3Ii;s.  H.  F.  iHANDFORD. 

Spiced  Grape. 

Five  ])(»unds  gra|)es  boih>d  and  straiiK'd.  'Il  pounds  sugai",  1  pt.  vinegar,  1  table- 
s|jooii  finnamo]!.  1  tablespoon  cloves,  1  tablespoon  allsj)ice.  1  tablespoon  pepper, 
i  teaspoon  <alt.     Boil  until  slio-htly  tliit-k  and  ])()ttlc.  ^[us.  BrtoxsOK. 

Spiced  Fruit. 

Six  pounds  of  fruit,  four  pounds  of  sugar,  one  cup  ot  vinegar,  one  tablespoon 
of  cinnamon,  one  teaspoon  of  cloves,  one  teaspoon  of  alls])ice. 

^Ir;s.  PiUDOLPH  Olsox. 

Spiced  Cranberries. 

Boil  together  o-i  pounds  o!  Wrowm  sugar,  v!  cupfuls  good  vinegar,  2  tablespoon- 
fuls  each  ground  allspice  and  ■■iiiuimou  and  1  tahlesjjoonful  ground  cloves.  To  this 
syru])  add  5  pounds  cranberries  and  simmer  slowly  for  2  hours.  Turn  into  a  stone 
jar  and  keep  closely  covered.    A  delicious  relish  with  cold  fowl  and  meats. 

Cucumber  Catsup. 

Pocl  a]id  clio|)  hue  three  dozen  rather  large  t-ucumbci's.  Add  to  them  four 
large  onions,  cboi)])ed,  and  ^  n\'  a  cu|)  of  sail'.  'SWx  tl-orougldy  and  tie  loosely  in  a 
cheese  cloth  bag.  Lav  it  into  a  colanyh-r  and  allow  it  to  drain  over  night.  In  the 
morning  add  to  it  I  cup  white  mustard  seed,  ^  cup  lil-u-k  mustard  seed,  2  table- 
spoons cele]T  s(\.d.  1  tablespoon  small  white  pepper.  ^lix  well  and  pack  in  glass 
jfirs,  filling  them  only  half  full.  Boil  enough  vinegar  to  fill  jars.  With  a  silver 
fork  stir  the  cucumbers  as  you  ])i)ur  over  them  the  vinegar,  to  make  sure  the  whole 
juass  is  satui-ated.     Seal  and  set  in  n  dark  place  until  ready  for  use. 

Cucumber  Catsup. 

Idu-ee  dozen  cucumbers  and  IS  onions  peeled  and  chopped  fine.  Sprinkle  over 
them  f  of  a  pint  of  table  salt  and  ]Mit  in  a  sieve  to  drain  over  night.  Add  a  teacupful 
of  mustard  seed,  ^  teacupful  of  ground  pepper.  Mix  well  and  cover  with  cider 
vinegar.  .  Mrs.  Fisher. 

Grape  Catsup. 

Four  ]iounds  of  grapes  stewed  until  soft;  put  through  a  colander,  add  three 
pounds  of  sugai-  (hi'own  ])i-eferred) ,  two  taljlespoons  of  cinnamon,  two  tablespoons 
of  cloves,  one  cofi'eecu))  vinegar:  let  it  simuuT  to  minutes  and  seal  up. 

Mrs.  Moyle. 
Cold  Catsup. 

One-luilf  peck  of  ripe  tomatoes  cho])ped  fine,  1  quart  of  vinegar,  1  cup  of  onions 
cijopped  fine,  1  cup  of  sugar,  1  cuj)  of  mustard  seed,  ^  cup  of  salt,  2  roots  of  horse- 
radish, ."1  heads  of  celery,  1  tablespoon  of  clo\'es,  1  tal)lespoon  of  cinnamon,  1  table- 
spoon of  black  pe])per.  After  it  is  thoroughly  mixed,  seal  in  cans.  No  cooking 
neeessai-y.  ]\[rs.  T.  J.  Flynn. 

Tomato  Catsup. 

One-lialf  bu.  ripe  tomatoes,  (i  large  onions,  j  lb.  whole  peppers,  -|  lb.  whole  all- 
spice, 1  oz.  whole  cloves,  |  lb.  mustard,  2  Ihs.  brown  sugar,  1  qt.  good  vinegar,  -J  lb. 
salt,  small  quantity  i-ed  ])e])pe]-;  boil  on  a  slow  fire  three  hours,  then  strain  through 
colander.  Mrs.  A.  IT.  Fordtce. 


SUPKRIOK  COOK  P.OOK 


161 


Michigan  State 

Grand  Union  Tea  Co. 

Telephone  Co. 

loS  North  Main  St. 

• 

Call  Local  Manager 

Teas,  Coffees, 

For  Rates. 

Baking  Powder, 

Toll  service  about  one 

Spices,  Extracts 

half  price  after 
six  p.  m. 

and  Soap. 

K.   S.   BAKiOR.   Manager. 

ISHPEMING,  MICHIGAN 

Ipittsburgb  d  lahe  Bngdine 
llron  Companv^ 


PRODUCERS  OF 


IRON  ORES 


J.    B.   LAUCtHLIN,  President.  Piltshiu-uh,  Penna. 
W.   G.   POLLOCK,   Sec'y.  and  Treas.,   Cleveland,   Ohio. 
THOMAvS  WALTERS,   A.i^^ent,   Ishpemino-,   Mich. 
GEORGE  R.   PERSONS.   Cashier,   Ishpemino-,   ^lich. 


162 


SUPERIOR   COOK  BOOK 


Sam  Apostle 


MANUFACTURER  AND 


DEALER  IN 


Fine 
Confectionery. 


Ice  Cream  Par  I  or 


Fruit,  Cigars,  Tobaccos,  Etc. 


NO.   118  S.   MAIN  ST. 


Carl  ^cllefsen* 

fire,  life  and  Occident 
Unsurancc* 

RKPRKSENTS  THP^  VKRY 
STRONGEST  COMPANIES. 


MINING  STOCKS 

LISTED  AND  UNLISTED 
BOUGHT  AND  SOLD 


OFFICE: 
116  MAIN  ST.   ISHPEMING. 


Leetonia  Mining  Company. 

PRODUCERS  AND  CONSUMERS 

==  OF  =^= 

IRON  ORES. 


B.  F.  JONES,  Jr.   President,   Pittsburg-h,   Penna. 
J.   B.   LAUGHLIN,  Treasurer,   Pittsburf^h.   Penna. 
W.   C.   MORELx-YND.   Secretary,   Pittsburg-h,  Penna. 
THOMAS  WALTERS,   Agent,   Islipeming-,   Mich. 

C.  T.   FAIRBAIRN,   Supt.,  Virginia,  Minn. 

C.  T.  KRUSE,   Local  Auditor  and  Assistant  to  Ag-ent, 
Ishpeming-,  Midi. 


SUPERIOR  COOK  BOOK  163 


Beverages. 


'"rnwards  I'vo  ilicrc  \v;i.s  tea 

(A  luxury  (liu>  to  Matilda)  and  lee. 
Fruit  and  coffee."' 

-MERf.DiTU's  Lucri-E. 

■Mintrlcs  with  llio  friendly  bowl 
Tlie  feast  of  reason  and  the  How  of  s.-ul." 

I'OPK. 


Tea. 

One  teaspoon  of  tea  and  1  eup  of  l)oilinii-  water  is  the  usual  allowaiiee  for  each 
person  and  1  teaspoon  of  tea  for  the  ]^nt.  Scald  the  teapot,  it  is  hetter  to  use  china 
or  poreelain.     Use  fresh  hoiling  water ;  steep  5  minutes.     "Tea  hoiled  is  tea  spoiled. 

Russian  Tea. 

Pare  and  slice  fresh,  juicy  lemons:  lay  a  ])iece  in  the  hottom  of  each  cup  and 
pour  hot,  strong  tea  over  it.     Xo  cream  is  used. 

Coffee  for  Eight  People. 

To  a  3-qt.  coffee  pot.  take  a  teacup  of  colTcc,  mix  with  cold  water  and  part  of  an 
eo-o-  Put  in  coffee  pot.  Pour  on  2  qts.  of  hoiling  water.  Let  hoil  ahout  10  min- 
utes. Eemove  from  the  fire.  Pour  ahout  2  tahlespoons  of  cold  water  through  the 
spout  to  settle  it  Serve.  If  this  is  not  strong  enough  to  suit  use  a  coffee  cup  in- 
stead of  a  teacup.  ^Ji«s  B.  Sedgwick. 

Drip  Coffee. 

The  coffee  pot  should  lia\e  a  slrainer  in  it.  Into  this  put  the  coffee  which 
must  be  pulverized.  Pour  boiling  water  over  the  cotfee  and  let  it  dnp  through. 
Put  the  coffee  where  it  will  keep  hot,  but  will  imt  l)oil,  while  hltenng.  A  table- 
spoon to  the  cup  is  the  proportion,  but  if  you  like  it  weaker,  use  a  teaspoon  instead 
and  pour  out  2  or  3  cups  and  then  i^our  th.-m  through  the  strainer  again. 

Coffee  for  50  People. 

To  an  18-(it.  boiler,  take  II  .[Is.  of  water  (or  up  nearly  to  the  spout),  allow  it 
to  come  to  a  boil:  then  add  V  :.  ll.s.  of  cffee.  that  have  been  mixed  with  cold  water 
and  an  egg  and  put  in  bags  allowing  room  to  swell.  Stir  it  up.  let  boil  lo  minutes. 
Settle  with  cold  water.  It  can  be  mad(^  with  cold  water.  Put  the  coffee  right  m 
and  let  all  boil  together,  until  clear. 

French  Chocolate. 

Two  squares  bitter  chocolate,  3  tablespoons  sugar,  2  tablespoons  cold  water,  1 


164  SUPERIOR  COOK  BOOK 

saltspoon  vanilla,  2  cups  ercain  or  milk.  ^lix  sugar,  water  and  chocolate  and  cook 
to  a  smooth,  shiny  paste;  turn  on  the  milk  or  cream  and  Just  bring  to  boiling  point. 
Add  whipped  cream.  K  wanted  very  thick,  add  1  teaspoon  of  cornstarch  and  cook 
with  paste.-    Never  boil  milk  in  chocolate.  Edith  'M.  Wkigkt. 

Chocolate. 

One  square  i?weet  chocolate  to  1  cup  milk.  Scrape  into  the  cold  milk  and  let 
it  come  to  boiling  point  slowly.  Add  1  well-beaten  Qgg.  Whip  up  with  egg-beater 
and  serve  immediately.  "  Editi-i  M.  Wright. 

Chocolate. 

To  make  1  i|l..  di'(i|>  ".  s(|uares  of  baking  cbocolate  into  2  cups  of  warm  water. 
!•(.  cup  sugar,  place  on  stove  and  stif  occasionally  for  15  minutes.  Have  a  pt.  of 
milk  hot  on  tbe  stove:  wben  the  cliocolate  has  cooked  15  minutes,  dissolve  y^  tea- 
spoon of  cornstarch  in  a  little  Avater.  add  a  pinch  of  salt  and  stir  into  it.  add  %  of 
the  hot  milk  and  a  teaspoon  vanilla.  Let  it  cook  well  that  cornstarcb  may  be  thoi'- 
oughly  done.  Put  tbe  yolk-  of  1  <'gg  wilb  the  I'emaining  !,•{.  of  mill<  into  the  pitcher 
for  serving.     Sliake  well   and  })our  the  hot  chocolate  into  it. 

]\Irs.  Edward  1).  Nelson^. 

Regent's  Punch. 

One  lb.  loaf  sugar.  1  large  cup  strong  black  tea  (madi-)'  ''>  wineglasses  of 
brandy,  3  wineglasses  of  rum,  1  C|t.  champagne,  juice  of  2  oranges,  juice  of  3  lemons, 
1  large  lump  of  ice.  Dit.  J.  Yandeventer. 

Punch. 

Eub  loaf  sugar  over  the  peels  of  (i  lemons;  then  squeeze  the  juice  of  1  doz. 
lemons  and  1  doz.  oranges:  add  to  it  1  pt.  of  best  brandy,  1  pt.  of  Jamaica  rum,  1  <[t. 
of  claret,  and  1  qt.  of  cold  tea.  Sweeten  to  taste.  (One  ounce  of  Maraschino  or 
Curacoa  improves  it.)  Dr.  Andrus. 

Fruit  Punch. 

Put  1  pt.  of  water  and  1  lb.  of  sugar  and  the  chopped  yellow  rind  of  1  lemon 
on  to  l)oil.  Boil  5  minutes,  strain,  and  Avhile  hot  slice  into  it  2  bananas,  1  grated 
pineapple,  and  i/L'  a  bottle  ]\Iaraschino  cherries  ami  tlieii'  li(iuor.  When  ready  to 
serve  put  in  the  center  of  your  punch  l)owl  a  scpiare  block  of  ice:  pour  over  it  2  qts. 
of  Apollinaris;  add  to  the  fruit  tbe  juice  of  (i  lemons,  and  put  it  all  into  the  l)Owl. 
Serve  in  thin,  tall  tumblers. 

Claret  Punch. 

To  the  juice  of  12  lemons  add  ;>  ll)S.  of  white  sugar,  3  qts.  of  water,  and  stir 
well  until  thoroughly  mixed  ;  strain  through  a  sieve,  adding  at  the  moment  of  .serv- 
ing, 1  r|t.  bottle  of  good  claret  and  a  pt.  bottle  of  cham])agne.  Sugar  can  be  added 
after  the  claret  is  put  in,  if  it  is  not  sweet  enough.  Serve  with  a  large  piece  of  ice 
in  the  punch  bowl.  A  lemon  sliced  is  a  pretty  addition.     ^Irs.  M.  W.  Wightman. 

Egg  and  Milk  Punch. 

Stir  well  a  heaping  teaspoonful  of  sugar  and  the  yolk  of  an  egg  together  in  a 
glass;  add  a  tablespoonful  of  best  brandy.  Fill  the  glass  with  milk  until  it  is  % 
full,  then  stir  well  into  the  mixture  the  white  of  the  egg  beaten  to  a  stiff  froth.  Add 
a  grating  of  nutmeg  over  the  toj).  Mrs.  J.  H.  Andrus. 

Milk  Punch. 

Six  fresh  eggs,  1  lb.  sugar  ( |)ulverized  ».  1  ])t.  whiskey,  1  pt.  ci-eam  whipped, 
not  stiff,  1  qt.  new  milk.  Beat  yolks  of  eggs  and  sugar  together,  add  liquor  next, 
add  Avhites  beaten  stiff,  then  add  cream  just  before  serving.     This  will  serve  about  30. 

Mrs,  John  Power. 


SrPIOKIOK  COOK    lU)OK  1^5 


PETER  WHITE'S  PUNCH. 


"We'll  drink  to-nlgrlit  with  hearts  as  lig-ht. 

To  loves'  as  gay  and  fleeting. 
As  l.uhbles  that  float  on  the  beaker's  hriiii 

And  die  on  the  lips  while  meeti'ig.' 


166  SUPKKMOR  COOK  BOOK 

Grape  Cordial. 

'I'akc  ;>  l)ask('ts  hluc  .uTaprs  and  Ixiil  in  just  ciioiiiilt  watri-  to  i-ovcr  tliem;  boil 
until  the  seeds  all  fall  out.  strain  same  as  ['or  j«'ll.\-.  add  enongli  sujiar  to  snit  the 
taste.      (About  1  cup  to  a  basket  is  aood.)      Boil  apiiii  'iO  minutes.      Bottle  and  seal. 

Mrs.  a.  H.  Green. 

Blackberry  Cordial. 

One  qt.  b]aekl)eri'it's  luaslit'd.  1  oz.  cruslied  cinnamon  bark,  l{.  oz.  allspice  and 
cloves  each  crushed,  1  })t.  water.  Sinuner  slowly  I'oi"  an  hour  or  two;  strain  and  add 
i/>  lb.  loaf  suo-ar;  simmer  until  there  is  about  1  ])t.     Add  1/4  pt.  oood  French  brandy. 

jMrs.  J.  E.  SuESS. 

Raspberry  Vinegar. 

Put  perfectly  dry  raspberries  in  a  bowl  and  cover  them  Avith  good  cider  vinegar. 
Ijet  them  stand  for  3  days  and  crush  the  berries'  and  squeeze  them  in  a  cloth  to 
expel  the  juice.  ]\Ieasure  it  and  to  eveiT  pint  of  juice  add  1  lb.  of  white  sugar. 
Boil  for  30  uiinutes,  skimming  it  well.  'J'ake  off  the  fire  and  let  it  remain  until  per- 
fectly cold  before  bottling.  Cook  well  and  set  l)ottles  in  cool  place.  Mixed  with 
ice  water  nuikes  a  refreshing  driid<.  Mrs.  Mark  Elliott. 

Raspberry  Shrub. 

Pack  the  ripe  berries  in  glass  jars  and  ijour  owr  them  enough  vinegar  to  cover 
them.  Cover  tightly  and  let  stand  1  week,  then  heat  until  they  can  be  mashed  and 
drain  through  cheese-cloth.  Add  1  jit.  of  sugar  to  each  pt.  of  juice,  boil  rapidly 
15  minutes,  then  skim  and  seal  the  same  as  for  canned  fruit. 

Blackberry  Juice. 

A  fine  summer  drink  is  easily  made  ot  blackberries,  which  are  just  coming  into 
the  market.  Pour  1  gallon  of  boiling  water  over  I  gallon  of  mashed  berries  and  let 
them  stand  24  hours,  then  strain  and  add  ;!  lbs.  of  brown  sugar  to  every  gallon  of 
juice.  Put  this  into  a  demijohn  and  cover  with  a  [)iece  of  muslin,  letting  it  stand 
;]  or  4  weeks,  then  bottle. 

Ripe  Grape  Juice. 

►Stem  and  wash  Vo  Inishel  of  Concord  grajtes.  Pnt  in  kettle,  nearly  cover  with 
water  and  l)oil  until  soft,  then  drain  in  l)ags,  sweeten  to  taste,  boil  and  can. 

Mrs.  David  Goodyear. 

Grape  Juice. 

Pick  over  and  stem  the  grapes,  almost  cover  with  cold  watei-  and  bring  slowly 
to  a  boil.  When  all  the  juice  seems  freed  strain  through  a  jelly-bag,  measure,  and 
return  to  the  stove.  For  each  (jt.  of  juice  allow  '  ;•,  of  a  cupful  of  sugar,  boil  for  5 
mimdes,  bottle,  and  seal  immediately. 

A  Christmas  Bowl. 

Bake  6  Greening  and  3  Baldwin  apples  without  removing  skins  or  cores.  When 
tender  add  4  qts.  of  boiling  water,  the  thin  yellow  rind  of  ;j  lemons  and  1  oranges, 
and  1  bay-leaf.  Ijet  simmer  30  minutes,  then  strain  through  a  bag,  pressing  out  the 
juice.  Boil  ;5  cups  of  sugar  with  a  pt.  of  water  30  minutes.  Add  to  the  liquid 
with  1  cup  of  black  tea  infusion,  and  set  aside  to  l)ecome  cold.  Then  add  the  juice 
from  the  oranges  and  lemons  and  a  small  bottle  of  Maraschino  cherries  with  the 
syrup.     T^et  stand  several  hours  l)efore  serving. 

Grape  Wine. 

]\rash  the  gra])es  and  to  evei'y  gollon  pour  1  (|t  of  boiling  water.  Stir  well 
every  morning  for  :>  days,  then  sti'ain;  and   to  every  gallon  of  juice  put  3   lbs.  of 


SL'PKK'IOK  COOK   HOOK  167 

sugar.     Lc'l  it   work   for  a  avch^Ic,  tlioii  strain   and    iml    into  a   keg  or  jugs.      Do  not 
cork  tiglit  till   it    is  llirougli   working. 

Cliorrv  winr  may  lie  niailo  in  the  same  way.  M  i;s.   Fisiii:!:. 

Refreshing  Summer  Beverages. 

.Make  lea.  and  while  boiling  ])our  inl(»  an  earthen  jar  into  which  an  orange  has 
been  sliced,  then  set  away  to  cook  When  I'cady  for  use.  add  the  juice  of  2  or  3 
lemons  and  sweeten  to  taste. 

A  most  delicious  lemonade  may  he  nuuh-  hy  slicing  o  h-mons  and  I  orange  into 
a  large  earthen  jar,  and  adding  1  cupFul  of  i-i'(|  raspberries.  Ci'ush  the  fruit  well, 
add  water  and  sugar  to  taste  and  strain.  \\'hen  .serveiK  ad<l  1  tahlespoonfnl  of 
choppi'd  ice  to  each  glass  of  li([uid.  2\'i:i.i.ii:  Wadswowtit. 

Egg  Nog. 

Yolk  of  1  egg.  I  teaspoon  of  sugar.  '2  teas])oons  of  hi'andy.  Heat  all  and  then 
beat  white  well  ami  add  o  teaspoons  of  ci'eam.  Mix  all  rog(4her.  put  in  glass  and 
till  with  new  milk.      Drink  it.  T.   it.  Bargh. 

Delicious  Milk  Lemonade. 

Upon  ()  ozs.  of  loaf  sugar  ]iour  1  pt.  of  boiling  water.  a<ld  '4  pt.  of  lemon  juice, 
and  1/2  as  much  sherry  wine,  't'hen  add  'Y^  ])t.  of  cold  milk,  stii'ring  well  and  strain- 
ing to  make  it  clear,  diill  in  the  refrigerator  and  il  will  be  found  a  most  refresli- 
iiiiT  and  invigoratiuii-  di'iid\. 


^ 


168  SUPIORIOR  COOK  BOOK 

Recipe  For  a  Good  Digestion. 

Poor  Di<jestion  eind  Good  Humor  are  seldom  fouud  in  intimate  association, 
while  Good  Digestion  and  Good  Humor  usually  go  hand  in  hand.  To  appreciate 
this  volume  ot  substantial  and  dainty  recipes,  one  should  have  a  good  digestion. 
H  your's  is  not  g-ood  you  should  entice  it  by  cultivating  Good  Humor.  One  of  the 
best  means  of  cultivating-  Good  Humor  is  to  have  your  photog-raphic  work  done  at 
Childs  Art  Gallery.  This,  in  itself,  is  enough  to  put  almost  anyone  in  g-ood 
humor,  but  if  there  is  anything-  still  lacking-  to  complete  the  metamorphosis,  buy 
a  Premo  Film  Pack  Camera.  We  have  sold  many  dozens  of  these  Cameras  and 
have  yet  to  see  the  purchaser  whose  countenance  was  not  radiant  with  delight 
when'he  saw  the  result  of  his  first  successful  effort.  The  melancholly  individual 
whose  dig-estion  does  not  brace  up  under  this  treatment,  is  no  company  for  him- 
self or  anyone  else,  and  he  mig-ht  as  well  get  his  boots  blacked  and  start  on  his 
Celestial  journey  without  further  delay. 

C.  D.  COLE, 

MANAGER  CHILDS  ART  GALLERY. 

CHARLTON  &  KUENZLI 

ARCHITEICTB. 


MARQUETTE,  MICH.  j^    p  ChARLTON. 

AND  82  WISCONSIN  STREET.  Z,  \^      ^. 

MILWAUKEE.  WIS.  EdWIN    O.    KuENZLI. 

THE  WISE  COOK 

know  its  avS  necessary  to  please  the  eye  as  it  is  the  palate  We 
have  a  large  variety  of  Silvei^,  Hand  Painted  China  and  Cut 
'  Glass,  Baking  Dishes,  Cake  Plates,  Berry  Bowls,  Soup  Tu- 
reens, etc.,  and  many  other  articles  suitable  for  any  table.  Up- 
to-date  designs,  high  quality,  moderate  prices  at 

W.   J.    ROBERTS,  The  Peoples' Jeweler. 

115  CLEVELAND  AVE..   ISHPEMING. 

THOMAS  F.  GILL 


DEALER    IN 


PLAIN  AND  FANCY  FURNITURE  OF  EVERY  DESCRIPTION. 

ALSO  UNDERTAKER  AND  FUNERAL  DIRECTOR. 

Pictures,  Frames.  Upholstering,    I  irFN^FH   F  IW  R  A  I  IM  FR  Tel.  No.  30.    Night  Call,  Tel. 

Repairirig,  Etc.  LIULHOLU   LIT1D/\LH1L1\.     No.  267      Res.  612  E    Empire  St. 


ST'PKKMOR  COOK   UOOK  U'*? 


Oliver  Iron  Mining 
Company. 


OPERATES  MINES  ON 

MARQUETTE  RANGE  1 
MENOMINEE  RANGE      I    MICHIGAN 
GOGEBIC  RANGE  j 


MISSABE  RANGE  ) 

VERMILLION   RANGE    \ 


MINNESOTA. 


T.    F.   COLK.    President.    Dulutli.   Minn. 

W.  .T.   OLCOTT.   Vice-Prest.  and  General  Manager.  Diilntli.  Minn. 

L.    \V.    POWELL.   Ass't.   (ieneral   Manaj^er.    Dnlulii.    Minn. 

CHAS.    IC.    SCHKIDW,   TroasniLr.   71  Broadway.  New  York  City. 

C.   1).   FRASER.   Secretary.  71   Broadway.   New  York  City. 

GEO.   I).    SWIFT.    .\sst.    Sec'y  and  Treas..    Dulutli,   Minn. 

W.   .M.  JEFFERY.   Auditor.    Dulutli.    .Minn. 

W.    H.   .TOHNSTON.  General  Superinteiidenl.    Islipeniiii-4-.   Midi. 


170  vSUPKRIOK  COOK  BOOK 


Candies. 


"lIowt'viT  full,  witli  .sonulliing-  more. 
We  fain  till'  batr  would  cram." 


General  Directions. 

Use  best  grainilated  sugar  lor  boiling  and  Conrcctioncr's  XXX  for  kneading. 
Candy  sbonld  not  Ije  stirred  Avhile  boiling. 

Fondant. 

One  cup  granulated  sugar,  i/;.  cup  boiling  water.  Put  the  sugar  in  a  saucepan, 
add  the  boiling  water  and  stir  until  dissolved.  Place  over  the  lire  and  with  a  clean 
damj)  cloth  wipe  the  cr_ystals  off  the  sides  of  the  pan  so  they  will  not  fall  into  the 
syrup  Avhile  it  is  boiling;  do  not  stir  it  after  it  commences  to  boil.  Test  the  candy 
by  dropping  a  little  syrup  into  cold  water;  if  it  fornis  a  soft  ball  it  is  cpoked  enough ; 
each  time  when  testing  remove  the  saucepan  from  the  fire.  Pour  it  onto  a  platter 
or  marble  slab  and  let  it  stand  until  cool,  then  stir  with  a  spoon  until  the  mass  be- 
comes white  and  creamy.  Gather  it  into  a  ball,  scraping  uj)  all  the  crumbs,  and 
knead  until  smooth.    Stand  away  in  a  cool  place  until  ready  to  use  it. 

Note. — This  fondant  is  the  foundation  for  many  different  kinds  of  candy.  It 
may  be  colored  and  flavored  to  suit  the  individual,  working  both  flavoring  and  color- 
ing in  with  the  hands.  It  may  then  be  used  as  a  tilling  for  dates — the  seeds  having 
been  removed — or  rolled  into  various  shapes  and  English  walnuts  j^laced  on  top.  It 
is  better  to  make  a  small  quantity  at  a  time,  as  there  is  less  danger  of  its  being 
grainy.  Mrs.  Graff. 

Oranges  Dipped  in  Fondant. 

Make  the  fondant  as  previously  directed,  flavor  with  orange  extract  and  color 
a  pale  yellow.  Kemove  the  skin  from  a  Tangerine  or  Mandarin  orange  and  care- 
fully divide  it  into  the  sections  without  breaking  the  membrane.  Melt  the  fondant 
in  a  bowl  over  boiling  water,  and  if  too  thick  add  a  little  boiling  water  until  it  is  the 
consistency  of  thick  cream.  Dip  the  sections  of  the  orange  quickly  into  the  fondant, 
covering  them  well,  remove  and  place  on  waxed  paper  to  harden.  Use  white  grapes 
or  cherries  in  the  same  way.    These  are  nice  as  a  sweet  for  a  yellow  luncheon. 

Mrs.  Graff. 

To  Cover  Chocolate  Drops. 

Place  1/2  pound  of  fondant  in  a  saucepan;  add  Vi  pound  of  grated  chocolate  and 
a  teaspoonful  of  vanilla.  Stand  this  in  boiling  water  and  if,  when  melted,  it  is  too 
thick  to  use  add  boiling  water,  a  teasjjoouful  at  a  time,  until  the  consistency  of  thick 
cream.  Mrs.  Graff. 


SUPICRIOK  COOK   BOOK  171 

Cream  Candy. 

Three  riips  u'niiitilalril  siiLiai'.  '  •_.  eii|)  wnlci-.  M-;ml  Inlilespnonriil  vaiiillu,  small 
piece  buller.  Mix  siipir  am!  water,  Iml  dn  nut  lei  it  lniil  uiilil  tlinroujiiily  dissolved. 
If  it  begins  to  boil.  stn|)  Itoiliii;^-  l»y  adding-  a  little  cold  water.  When  dissohcd  and 
beginning'  to  boil,  add  Imttei-  and  enok  until  tbe  candy  is  bard  Init  not  l)i'ittl(\  .\dd 
vanilla  and  pour  out  in  buttered  pans  to  cool.  When  cold  ])ull  until  candy  l)egins 
to  have  its  shiny  look,  then  cut  in  small  |)i(>ces  with  buttei'ed  scissors.  Candy  will 
become  more  creamy  if  |»iit  in  a  covei-e(|  dish  oi'  jar  for  se\ci'al  lioiii-s. 

^Iiss  GuM.MKi;]':. 

Cream  Wafers. 

Two  cups  granulale(l  sugar,  1  scant  cup  Avater,  \i,  teaspoon  cream  of  tartar. 
Boil  imtil  it  hairs,  divide  inio  two  oi'  three  jjortions.  Flavor  with  1  teaspoon  wiuter- 
greeu,  peppermint  or  i'riiit  coloring.  Stir  until  nearlv  cold  and  drop  fi'om  spoon  on 
marble  slal).  .Ii;ssii:  IJookus. 

Sugared  Popcorn. 

One  cup  white  sugar,  'i  tablespoons  huttii'.  '■>  tablespoons  iioiling  water,  ;!  (puirts 
popcorn.  Melt  the  butter  in  the  Avatei'.  add  sugar  and  stir  over  lli'e  until  dissohcd. 
Boil  until  it  will  form  in  a  hard  hall  in  cold  water.  Then  poui'  the  popcorn  into 
the  syrup  and  stir  until  the  gi'ains  are  crystallized  with  the  sugar. 

Dona  I.I)  .\  rwia.i,. 

Popcorn  Balls. 

Salt  the  corn,  take  2  cups  of  Xew  Orleaiis  m<ilasses.  l  dip  light  lu'own  sugar,  1 
tablespoon  of  vinegar,  butter  size  (d'  walnut.  Iioil  !.">  minutes,  ibit  in  t/^  teaspoon 
of  soda  0  minutes  l)et'ore  doiu'.     Pour  oxer  corn  and  makt'  into  balls. 

j\liss  K.vi'i-:  Wal'I'ki.'s. 

Holiday  Candy. 

One-half  ])ound  jMiglish  walinits,  '^  j)ound  Ib'a/il  nuts.  I  pound  lilherts,  1 
pound  almonds  (soft  shelled).  1  t-upful  hiek'ory  nuts.  ^  ■,  pound  citron.  V-i  pound 
tigs  and  raisins.  Blanch  nuts  and  choj)  all  very  line.  Moisten  o  pounds  of  tbe  best 
confectioners"  sugar  with  the  white  of  1  ('y:i£  and  water.  Flavor  with  2  tablespoonfuls 
of  vanilla:  mi.\  niits  and  fruit  with  the  sugar,  kneading  with  the  hands:  make  into 
loaf,  cutting"  in  small  s((uares  only  as  used.  If  covered  well  fr(un  the  air.  will  keep 
b)r  months.  ^Tiss  K.  G.  Pixi;,  Walton,  X.  Y. 

Chocolate  Creams. 

Melt  chocolate  in  douhie  boiler  and  add  a  lew  shavings  of  paraftine:  dip  cream 
in  and  allow  to  cool  on  oiled  ]>aper.  L^  i.a  Rogers. 

Chocolate  Creams. 

One  vg'^,  1  pound  of  confectioner's  sugar,  1  teaspoon  of  thick  cream,  i/i  cake  of 
chocolate.  Whi])  white  of  egg  very  stitl'  and  gradually  add  i/>  of  the  sugar.  Put  in 
cream  and  then  add  the  remaining  sugar,  ^lold  into  small  balls  and  .set  aside  until 
th(U'oughly  drie(l.  Mcli  chocolate  and  dip  tl;e  creams  into  chocolate  by  means  of  a 
hat   pill.  Florence  Kaxdali.. 

Chocolate  Caramels. 

One-half  cake  Baker's  chocolate,  1  cup  molasses.  [._,  cu])  milk.  2  cups  sugar,  y-> 
cu])  butter,  flavor  with  vanilla.  Boil  until  it  will  harden  in  water.  Pour  upon  plat- 
ter and  when  nearly  cold  cut  in  scpiares.  .Mi;s.  S'r.  Ci.aii;. 

Fudge. 

Two  cups  sugar,  1  cup  milk,  butter  size  of  a  walnut,  v?  sipiares  oi'  14  pound  of 


172  SnpKRlOR  COOK   BOOK 

Baker's  cliocolate.     Boil  iiiilil  it   I'di'ius  a  soft  ball  in  water.     Then  beat  until  it  be- 
comes creamy.     Ponr  out  in  disb  and  set  out  to  cool. 

Miss  Mollie  B.  Crocker. 

Chocolate  Fudge. 

Two  cups  sugar,  \U  cup  water,  1  tcaspoou  (■(irnstarcli.  "i  tablespoons  butter,  o 
squares  bitter  chocolate.  Boil  until,  ■when  tested  by  jnitting  a  little  in  a  saucer  and 
creaming  with  a  teaspoon,  it  tonus  a  soft  luit  not  a  sticky  ball.  Set  to  cool.  When 
cold,  stir  until  it  may  be  taken  in  the  bauds  and  ereameil.  I-'latten  out  on  a  plate 
and  cut  into  squares.  Winifred  Cooley. 

Fudge. 

Two  scant  cups  of  sugar,  y->  cup  of  inilk.  2  scpiares  leaker's  unsAveetened  choco- 
late, butter  1/^  size  of  an  egg.  Let  it  boil  T)  minutes:  after  coming  to  a  boil  take  it 
from  the  stove,  add  1  teaspoonful  of  vanilla.  ])(nir  it  into  a  buttered  dish  and  stir 
until  creamy,  then  cut  into  squares  with  a  silver  knife  dipped  in  hot  water. 

For  "Eaisin"  Fudge  add  Vi*  <^'i'l'  '^1  chopped  raisins  just  before  beginning  to  stir. 

For  "Nut"  Fudge  add  y->  cup  of  chopped  English  walnuts  before  beginning 
to  stir.  Miss  Elizabeth  jMcCracken. 

Maple  Fudge. 

Two  cups  of  sugar,  i/o  cup  of  cream  or  milk,  1  tablespoon  of  butter,  14  pound  of 
pecan  or  peanut  meats.  Put  sugar,  cream  and  butter  in  a  granite  pan  and  boil  until 
it  forms  a  soft  ball  in  cold  water.  Add  nut  meats  and  stir  imtil  it  begins  to  get 
thick.    Pour  on  well  buttered  pans  and  mark  into  squares.    Florence  Eandall. 

Maple  Penochie. 

Two  cups  light  brown  sugar,  1  cu})  milk,  V^  fi^H'  chopped  nuts,  butter  size  of  an 
egg.  Chop  nuts  fine,  put  sugar,  milk  and  butter  into  a  granite  saucepan,  stir  well 
before  putting  on  to  cook.  Let  it  boil  slowly  and  do  not  stir  while  boiling.  Test 
by  dropping  a  little  into  cold  water.  If  it  forms  a  soft  ball  it  is  done;  put  in  the 
nuts  just  before  removing  from  the  tire.  Take  froin  the  lire  and  stir  briskly  until 
it  becomes  stiff.     Pour  into  buttered  pans.  TjAura  Moody. 

Maple  Penochie. 

One  pint  of  cream,  2  large  cups  (packed)  C  sugar,  butter  size  of  an  egg 
or  larger,  10  cents'  worth  walnuts  or  pecans,  10  cents'  worth  candied  cherries, 
flavor  with  grated  orange  peel.  Boil  cream,  sugar  and  butter  over  a  strong  fire  until 
it  forms  soft  ball  in  water.  It  will  probably  take  7  or  8  minutes  if  you  have  a  good 
fire.  Pemove  from  stove,  add  nuts,  flavoring  and  candied  clierries.  Whip  until  it 
begins  to  sugar,  then  pour  on  buttered  platter.  Candied  cherries  are  not  necessary 
and  any  other  flavoring  can  be  used.  Miss  Fitzpatrick. 

Maple  Creams. 

One  cup  of  maple  syrup,  I/2  cup  of  water,  butter  size  of  a  walnut,  1  teaspoon  of 
cornstarch.  Mix  ingredients  in  granite  pan  and  boil  until  it  forms  a  soft  ball  in 
cold  water.  Take  from  stove  and  set  aside  until  cold.  \\'hen  cold  stir  until  it 
sugars.    Mold  into  small  balls.  Ff-orence  Eandall. 

Peppermints. 

Put  any  quantity  of  brown  sugar  on  the  stove  and  moisten  with  a  little  milk. 
When  it  begins  to  thicken  when  dropped  in  water,  take  from  stove  and  stir  briskly 
in  a  cool  place  for  a  moment  or  two.  then  flavor  witli  a  few  drops  of  peppermint  oV 
vanilla.  Mrs.  T.  A.  Felch. 


SUPERIOR  COOK  T'.OOK  173 

Chocolate  Creams. 

(.'oloi-  ami  liii\(ii'  llu'  roiiilaiit  Id  >iiif  llic  taste,  inoiild  iiitd  various  sluipcs  and 
place  on  ice  or  in  a  vorv  cold  place.  Melt  the  chocolate  in  a  douhle  boiler  and 
.SM'eeten  vitli  pcnvdered  sugar  or  fondant.  Ijct  it  ln'conie  partially  cool  until  it  is 
thick  enough  to  form  a  coating  that  will  not  run  oil'  the  candy.  Dip  the  balls 
quickly  in  the  chocolate,  covering-  them  well,  and  place  on  waxed  j)aper  to  harden. 
Xuts  may  also  be  placed  on  each  if  desired.  Anna  FiiLcii. 

Chocolate  Creams. 

Two  and  one-half  cups  sugar.  1  cup  cream.  -'4  cu])  cocoanut.  IJoil  fully  ~i 
minutes,  then  stand  in  cold  watci'  until  hard  enough  to  make  into  balls. 

M  \i  I)  l*'ir('ir. 

Butter  Scotch. 

Three  pounds  coffee  sugar,  1/4  pound  butter,  ^/^  teaspoonful  cream  of  tartar,  8 
drops  extract  lemon.  Cold  watei'  enough  to  dissolve  the  sugar,  boil  until  it  l)reakT 
in  cold  water,  pour  out  and  mark  in  s(piai'es.  ^fi!s.  J.  Ili;\vi:s. 

Nut  Candy. 

Two  cups  brown  sugar.  1  cup  watei-.  buttei'  size  of  lialf  i'iXi::.  1  tablespoon  vine- 
gar. Boil  until  it  forms  a  hard  ball  in  cold  water:  stir  in  nuts  an<l  pour  on  buttered 
plate.     Cut  in  scptai'cs  when  cold.  ^lir.Di;i;i)  .V'rwKi.r,. 

Peanut  Candy. 

To  1  CU))  of  linely  cho])ped  peanuts,  take  •.'  cups  of  granulated  >ugar.  I'ut 
sugar  in  an  iron  pan  on  the  sto\c  and  with  a  spoon  stii'  constantly  the  bottom  (d'  the 
pan  to  jirevent  burning  until  the  sugai-  melts:  then  stir  in  the  peanuts  and  pour  iiii- 
mediately  on  oil  cloth  or  marble  and  roll  with  i-olling  pin  until  '4  '''^'l'  thick. 

AxxA  Fj:i.cii. 

Walnut  Candy. 

Two  cups  white  sugar,  [tui  in  pan  and  melt  o\ei'  hot  stoNc.  Si  ii- constantly  to 
keep  from  bui-ning;  as  soon  as  nudted  take  olV  stoNc  and  put  in  (piickly  1  teaspoon 
vanilla,  %  cup  walnuts.  Pour  at  once  into  a  buttei'cd  tin  and  beat  down  with  a  but- 
tered potato  masher  until  cool.  l.ii.i.i.w   Fiicii. 

White  Taffy. 

Four  cups  granrdated  sugai-,  1  teaspooiiful  of  cream  of  tartai-  or  i\  tablespoons 
of  vinegar,  1  tal)lesp()onful  butter.  Cook  until  brittle.  The  flavoring  should  he 
added  while  pulling.     Fither  vanilla  or  pe])[)ermint  may  he  used. 

Chocolate  taffy  is  nuub'  by  putting  2  or  .")  tabh^spoons  of  grated  chocolate  (un- 
sweetene(l)  on  top  of  the  camly  as  soon  as  it  is  poured  into  the  pans.  The  hot  candy 
melts  the  chocolate,  anil  wdieii  it  is  pulled  it  will  be  an  o\v\^  chocolate  color. 

Miss  Ada  Mii.nox. 

White  Taffy. 

Four  cups  granulated  sugar.  2  cups  water,  v?  tablespoons  \inegar.  2  tablo:*]X)ons 
melted  butter,  2  teaspoons  cream  of  tartar  dissolvc^l  in  water.  Add  2  teaspoons  lemon 
or  vanilla  just  before  taking  candy  from  the  lire.  Boil  until  it  strings,  wlu'ii 
put  in  cold  water,  then  cool  ami  pull  until  white.  GKitTiii'nH  d.  Smith. 

Taffy. 

One  and  one-half  cups  light  Xew  Orleans  molasses,  I  cup  sugar,  \^  cu[)  butter. 
When  taken  from  stove  put  in  a  little  })incli  of  soda.     '^^Phen  pull. 

Miss  Ursula  Eopes. 


174  SUPERIOR  COOK  BOOK 

Marshmallows. 

Dissolve  ^  pound  of  wliite  gum  arable  in  1  pint  of  water.  Strain  and  add  i 
pound  of  sugar;  place  over  the  fire,  stirring  constantl)^  until  the  syrup  is  dissolved 
and  is  the  consistency  of  honey.  Add  gradually  the  whites  of  4  well  beaten  eggs. 
Stir  the  mixture  until  it  becomes  some^\hat  thin  and  does  not  adhere  to  the  finger. 
Flavor  with  extract  and  poiir  into  a  tin  slightly  dusted  with  powdered  starch  and 
when  cool  cut  into  small  squares. 

Chocolate  Kisses. 

One  pound  of  pulverized  sugar,  IG  ounces ;  1  pound  of  grated  chocolate,  % 
pound  of  grated  almonds,  13  ounces;  whites  of  8  eggs,  large;  flavor  with  vanilla. 

Mks.  Mark  Elliott. 

Orange  Drops. 

Grate  the  rind  of  1  orange  and  squeeze  the  juice,  taking  out  seeds.  Add  to  tliis 
a  pinch  of  tartaric  acid.  Stir  in  confectioners'  sugar  until  stiff  enough  to  form  into 
small  balls.  Mes.  Felch. 

Oriental  Delight. 

Look  over  carefully  luilf  a  pound  of  figs.  Seed  and  pit  half  a  pound  eacli  of 
dates  and  raisins,  and  put  through  a  meat  chopper.  Knead  on  a  board  sprinkled 
with  confectioner's  sugar  until  of  a  consistency  to  roll  out  to  the  thickness  of  half  an 
incli.     Cut  out  in  tiny  forms  with  small  fancy  cutter.    Eoll  in  sugar. 

Miss  Evelyn  Stevens,  Washington,  D.  C. 


ST^'ICKMOR  COOK  r>OOK  17: 


Geo.  B.  Se 


ALL  KINDS  OF 

Insurance. 


107   WEST  CLEVELAND  AVENUE. 

Both  'Phones.  Ishpeming,  Mich. 


176  SUPKRIOK  COOK  BOOK 


Jones  &  Laughlin  Ore  Co. 


Producers  and  Consvimers  of 

IR.ON  OR-ES. 


B.  F.  Jones,  Jk.  President,  Pittsburgh,  Penna. 
J.  B.  Laughlin,  Treasurer,  Pittsburgh,  Penna. 
W.  C.  MoKKlvAND,  Secretary,  Pittsburgh,  Penna. 
Thos.  Wai^TERS,  Agent,  Ishpeniing,  Mich. 

C.  T.  KrusE,  Local  Auditor  and  Assistant  to  Agent, 
Ishpeniing,  Mich. 


SUPICKJOR  COOK  BOOK  177 


Invalid  Dishes  and  Drinks. 


'SinipU'  (lii-l  is  lifsl,  for  iiuin.v  dislics  l>riii}r  maii.v  disfa^ii-s." 

-Pliny. 


Drinks  for  the  Sick. 

()raii<ie  wliev :  Juice  of  1  oraiiiie,  1  pt.  sweet  milk.  Heat  slowly  until  eurds 
ioriu,  strain  and  cool. 

Egg  lemonade:  Juice  ol'  1  lemon.  1  ulass  of  water,  wlute  of  1  e^^^,  1  tahle- 
spoon  of  sugar:  beat  together. 

Jelly  water:  The  juice  from  tinned  fruits  make  pleasant  driid<s  when  reduced 
with  water  and  sweetened. 

Oatmeal  tea:  Two  tal)lespoons  raw  oatmeal.  1  qt.  of  water:  let  stand  'i  hours 
in  a  cold  ])lace,  then  drain  off  as  wanted. 

Toast  water:  Toast  a  thin  slice  of  hread  very  hrown.  let  it  stand  in  a  bowl  of 
water  an  hour  before  using. 

Flaxseed  lemonade:  Pour  1  pt.  lioiling  water  over  2  tablespoons  whole  flax- 
seed; when  cool  strain  and  add  the  juice  of  2  lemons  and  2  tablespoons  of  honey. 
This  is  excellent  for  coughs  and  colds. 

Healthful  Blackberry  Cordial. 

A  blackljerry  cordial  which  is  healthful  during  the  hottest  summer  days  is 
exceedingly  pleasant  made  from  an  English  recipe.  \\  arni  and  squeeze  the  berries, 
adding  1  lb.  of  white  sugar  to  1  ])t.  of  the  juice.  Season  with  i/>  an  ounce  of  pow- 
dered cinnamon,  Vt  of  '^^^  ounce  of  mace,  and  2  teaspoons  of  cloves.  ]k)il  the  whole 
mixture  15  minutes,  strain  syrup,  and  add  a  wineglass  of  French  brandy  to  each 
pint. 

Beef  Tea, 

One  lb.  beef.  1  ])t.  c-old  water.  I  level  teasjjoon  salt.  (J rind  or  chop  the  l)ecf 
fine,  add  the  salt,  cover  it  with  the  cold  w'ater  and  let  it  stand  1  hour. 

Put  it  over  the  lire  and  let  it  slowly  heat  until  it  steams  J)ii{  does  not  hoit.  stir- 
ring it  continually.  Draw  it  to  a  cool  part  of  the  stove  and  let  it  steam  V^  hour, 
then  strain  through  two  thicknesses  of  cheese  cloth. 

To  clarify  it  and  make  it  as  clear  as  wipe,  beat  an  egg  white  lightly  with  ^ 
cup  cold  water  and  add  it  to  the  beef  tea  as  soon  as  it  has  been  strained  through  tlie 
cheese  cloth.     Stir  it  a  moment  and  strain  again. 

When  servinu",  heat  the  necessarv  quantitv  mitil  it  commences  to  steam,  but  do 
not  boil  it.  '"  "  "  Mrs.  W.  W.  Graff. 


178  SUPKRIOR  COOK  BOOK 

Dessert  for  an  Invalid. 

One  cup  whipped  eroam,  2  teaspooiifuls  sugar,  'i  tcas])()()nfii]s  l)raiuly.  ]\Iix 
tliese  and  fill  an  empty  1-11).  baking  powder  box  with  it.  Cover  tightly.  Partly  (ill 
a  small  dishpan  with  salt  and  chopped  ice.  Place  the  baking  powder  box  in  tlic 
center  and  press  it  down  so  that  the  ice  will  come  up  nearly  to  the  top.  Stir  the 
box  round  in  the  ice  occasionally.   It  will  be  ready  in  about  an  hour.     Mrs.  Drake. 

Frothed  Eggs. 

One  egiX-  '^  fe\v  grains  of  salt,  a  small  piece  of  Initter.  Have  a  little  water  boil- 
ing in  a  large  covered  sauce-])an.  Separate  egg,  and  beat  white  to  a  stiff  froth  and 
heap  it  into  a  dainty  bowl.  ]\[ake  a  little  well  in  center,  drop  in  yolk  whole.  Place 
bowl  in  sauce-pan,  cover  closely;  remove  all  from  fire  and  let  stand  -3  minutes.  Re- 
move bowl  from  water,  and  serve  at  once  with  salt  and  butter. 

Miss  Geualdine  Parry. 

Barley  Water. 

Wash  two  ounces  of  pearled  Ijarley,  put  in,  a  gi-anite  saucepan,  cover  with  cold 
water,  scald,  bring  to  a  boil,  and  drain.  Return  it  to  the  saucepan;  add  two  quarts 
of  cold  water,  ])ring  to  l)oiling  point  and  simmer  gently  until  reduced  to  one  quart. 
Strain  ami  add  a  (piarter  ol'  a  teaspoonful  of  salt,  and  stand  at  once  in  a  cold  place. 
This  is  to  l)e  used  with  milk  in  proportions  of  one-third  l)arley  water  to  two-thirds 
milk. 

Sago  Gruel. 

Put  one  tablespoonful  of  sago  into  one  cpiart  of  cold  water.  Soak  for  half  an 
lioui'.  ('ook  gently  for  thirtv  minutes,  and  strain  through  a  fine  sieve.  If  this  is  to 
be  served  warm  ]uit  into  the  serving-bowl  a  block  of  sugar,  two  tahlespoonfuls  of 
whijjped  ci'eam,  and  just  the  suspicion  of  the  grated  yellow  rind  of  a  lemon.  Pour 
in  half  a  pint  of  the  hot  gruel,  and  serve  at  once.  Where  a  greater  amount  of 
nourishment  is  ncH'ded  this  may  l)e  made  fi-om  milk  instead  of  water.  It  may  also 
be  flavored  with  raisins,  bay  leaves,  oi'  a  blade  of  mace.  Tapioca  or  manioca  may  be 
used  in  the  place  of  sago. 

Banana  Souffle. 

Mash  1  ripe  Ijanana  A\ifli  a  silver  fork.  Add  1  tal)les])Oonful  of  granulated 
sugar  and  the  -well-beaten  Avhite  of  1  egg.  Bake  in  a  quick  oven  in  a  Jewel  range  10 
minutes.     Serve  at  once  with  cream.  ^fiss  Geraldin"e  Parry. 

Junket  with  Raw  Egg. 

Separate  1  egg,  beat  the  white  perfectly  dry  and  the  yolk  till  thick;  add  it  to 
the  white  gradually  beating  all  the  time.  Heat  i/o  pt.  of  milk  lukewarm,  dissolve  in 
it  1  tablespoonful  sugar,  add  flavoring.  Pour  this  over  beaten  egg,  stir  in  I/4  of  a 
junket  tablet  dissolved  in  a  teaspoon  of  cold  Avater  and  turn  quickly  in  glasses. 
Stand  in  warm  place  for  1  hour  till  firm,  then  put  in  cold  place. 

Miss  (teraldine  Parry'. 


SUFKKIOK  COCIK  1!(KIK  l''' 


Things  Worth  Knowing, 


•Tlio  hack  door  robs  tlic  lioiisc," 

-llERTtEnT. 


Hand  Lotion. 

Tlii-^  lotion  is  vcrv  ao-reeahle  f..r  use  on  tin-  skin  and  is  easily  prepared.  Rose 
uater  <ix  ounces;  tincture  of  benzoin,  one  dram;  alcohol,  one  ounce;  glycerin  one- 
half  dram ;  tincture  of  mvrrh.  one  dram,  and  tincture  of  opapana,  one  dram  Apply 
after  the  hath  or  ar  auv  time  during  the  dav  when  the  skin  seems  at  all  irritated  and 
■   n        1  ^\\i^.  H.  O.  Young. 

ninanied. 

Wood  Alcohol. 

Will  take  white  spots  from  furniture  if  applied  quickly.     Joiix  Elliott. 
Swiss  Silver  Polish. 

Vmonnt  to  fill  Vs  oz.  bottle:    2  ozs.  of  alcohol,  3  ozs.  of  ammonia,  1  oz.  of  pre- 
pared chalk,  piece  of  hvposulphate ;  add  a  few  drops  of  winter  green 

'  Mrs.    J:*.    H.    hATSTvK\. 

French  Polish  Reviver. 

Linseed  oil  1  ].t..  vinegar  4  ozs..  spirits  camphor  2  ozs.,  spirits  hartshorn  ^>  oz., 
,    ,,       V      f      ,  ,    1    ,/  CiiiCACiO  Decoe.vtors. 

luitter  of  antimony   I  o/.  ^^ 

Javelle  Water. 

Will  remove  all  fruit  stains;  can  be  obtained  at  Tillson-s  <lrug  store. 
Things  Worth  Knowing. 

One  and  one-half  lbs.  of  butter  will  si-read  one  hundred   slices  of  l)read   for 

"""  Six  lbs  of  uncooked  chicken  will  make  one  heaping  .piart  of  diced  meat,  after 
boiling:  This,  with  1  qt.  of  diced  celery  and  salad  dressing  will  make  enough 
cliickeii  salad  to  serve  a  dozen  people. 

A  ham  weicjhing  15V^  lbs.  before  boiling  will  weigh  TV.  H)^-  after,  and  when 
chopped  will  nuli^e  6y,  qts.     One  qt.  of  this  mixed  with  salad  dressing  wdl  spiead 

seventy  sandwiches.  .  ,    .^      .     o     4-     ^-p 

In  scalloping  ovstrrs.  allow  t,  loaf  of  bread  and   1   lb.  ot  butter  to  2  qts.  of 

ovsters.  , ,  ,  ,  •  i    . 

■      To  serve  an  evening  company  of  fifty  persons,  it  wil    be  m^essary    o  pnivu  c 

Three  loaves  of  brown  bread,  \  loaves  of  white  bread,  U  lbs.  ot  cold  turkey,  10  lb.. 


180  vSUPERIOR  COOK  BOOK 

of  cold  luun,  2  gallons  of  cliii-kcu  salad.  '2  six-(it.  pans  of  scalloped  oysters,  2  largo 
l)ott]es  of  olives,  2  bottles  of  pickles,  J  doz.  of  love  ])utfs,  1  doz.  iiiacaroons,  3  loaves 
of  cake,  1  gal.  of  ice.  2  gals,  of  ice  cream.  2  l])s.  of  coffee  and  3  (jts.  of  cream  for 
coffee. 

In  preparing  for  a  clnirch  supjxM-,  for  two  liundred  ])ersoiis,  it  will  be  necessary 
to  provide  10  loaves  of  wliite  hread.  S  loaves  of  brown  and  S  lbs.  of  butter,  9  three-qt. 
pans  of  scallo|)ed  oysters,  2  twelve-11).  bams,  (i  gals,  of  cbicken  salad,  6  lbs.  of  coffee, 
5  lbs.  of  sugar.  2Y:>  gals,  of  cream,  i  gals,  of  ice  cream.  0  loaves  of  cake  and  5  ten-lb. 
turkeys. 

One  gallon  of  ice  cream  Avill  ser\e  from  twenty  to  twenty-four. 

One  gallon  of  brick  ice  cream  will  serve  fi-om  twenty-five  to  tliirty  nicely. 

E]\i]\rA  M.  Willis,  Canton,  0. 


Kerosene  oil  is  tlie  best  of  furniture  polisbes.  It  cleanses,  makes  a  fine  polisb. 
and  ] (reserves  from  tbe  ravages  of  insects. 

Here  is  an  excellent  floor  polisb,  tbe  recipe  for  wdiicli  conies  from  Japan:  To 
1  pt.  of  linseed  oil  add  a  ])t.  of  strong  cold  tea,  2  ozs.  of  spirits  of  salts  and  tbe  wbite< 
of  2  eggs.  Mix  tborougbly  and  ])our  into  a  large  bottle.  Sbake  tbe  bottle  well  be- 
fore applying  tbe  ])olisb.  Pour  y->  a  teaspoonful  on  a  mo])  or  pad  of  old  silk  and 
rul)  tbe  wood  witb  it.  following  up  tbe  grain.  Polish  with  an  old  silk  bandkercbief. 
Tbe  result  will  compensate  for  tbe  tedious  and  careful  labor  necessary. 

Use  kerosene  for  blood  stains.  Wash  colored  cottons  and  linens  as  (juickly  as 
possible,  dry  in  tbe  sbade  and  take  olf  tbe  line  as  soon  as  dry. 

Xever  sun  featber  beds  or  2)ilb>\\s.  Air  tbem  tborougbly  on  a  windy  day  in  a 
cool  ]ilace.     Tbe  sun  draws  the  oil  and  gives  tbe  featbers  a  rancid  smell. 

To  remove  a  refractory  screw  from  wood  beat  a  piece  of  iron  red  bot  and  bold 
it  on  top  of  the  screw  for  a  minute  or  two;  then  the  screwdriver  will  easily  take 
out  tbe  screw  if  used  wbile  tbe  screw  is  warm. 

The  cleanest  way  to  dri\'e  water  bugs  or  roac;hes  from  bureau  draM'ers  or  closed 
shelves  is  to  sprinkle  powdered  borax  over  and  around  tbe  shelves  and  cover  witb 
clean  paper. 

Keep  a  boM'l  of  oatmeal  on  the  wasbstand.  and  after  washing  the  bands  drv 
them  in  the  meal.  Tbe  skin  will  be  kept  MJiitc  and  smooth,  and  less  lial)le  to  chap 
by  this  process. 

Half  a  teaspoonful  of  sugar  will  nearly  always  revive  a  dying  lire,  and  it  is 
always  a  safe  thing  to  use  for  this  purpose. 

To  destroy  ants  in  pantry  or  refrigerators:  Tjay  small  pieces  (or  pulverized) 
(•am])hor  around  in  small  quantities. 

To  remove  paint  from  glass:  llwh  with  silver  dollar.  Clean  jnarl)le  in  same 
way. 

To  clean  combs  and  brushes:  Wash  thoroughly  in.  wai'iu  water,  to  which  a 
teaspoonful  of  cooking  soda  has  been  added:  dry  quickly. 

To  clean  kettles  and  frying  pans  from  Imi'iit  vt'getahles  or  meat:  Pour  in 
water  cold,  add  teaspoon  of  soda,  let  i)oil  bard. 

Take  a  newspaper  folded  and  wax  thoroughly,  use  on  ironing  talde.  Will  keep 
irons  smooth  while  ironing  starched  clothes. 

Always  soak  linen  over  night  to  take  out  coffee  or  cream  stains  and  to  take  out 
berry  stains  pour  through  boiling  water  before  wetting. 

To  wash  cambric  or  ginghams  without  fading:  Take  2  tablespoons  of  salt, 
the  same  of  turpentine.  ]Tut  in  a  ]>ail  of  cold  water.  Soak  articles  2  hours  then  wash 
in  bot  suds. 


SUPERIOR  COOK  HOOK  1^1 

Table  of  Equivalents. 

One  speck  makes  14  ^=>'^  spuun. 

Four  salt  spoons  make  1  teaspoon. 

Three  teaspoons  make  1  tablespoon. 

Two  gills  make  1  cnp  or  y,  pint. 

One  wine  glass  makes  y^  a  gill. 

One  cnp  contains  8  ounccis  of  liquid. 

Ten  eggs,  average  size,  make  1  pound. 

One-half  an  ounce  bottle  of  extract  makes  \->  i.-aspoons. 

One  tablespoon  of  butter  makes  1  ounce. 

One  tablespoon  of  sugar  makes  1  ounce. 

One  heapino-  tablespoon  of  ])0wdered  sugar  makes  1  (nuice. 

One  tablespoon  of  Dousman's  Best  Patent  flour  makes  V.  ounce. 

Two  tablespoons  of  ground  spice  make  1  ounce. 

Five  nutmegs  make  1  ounce. 

One  quart  Dousman's  Echo  sifted  pastiT  Ibuir  makes  1   pound. 

One  quart  less  1  gill  of  sifted  patent  flour  makes  1  p.)un<l. 

One  scant  pint  granulated  sugar  makes  1  puimd. 

One  pint  butter  makes  1  pound. 

One  pint  chopped  meat,  packed,  makes  1  ])()uiid. 

One  cup  of  rice  makes  Vo  pound. 

A  cupful  of  butter,  half  a  pound. 

A  cupful  of  flour,  a  quarter  of  a  pound. 

A  cupful  of  granulated  sugar,  half  a  pound. 

A  cupful  and  a  quarter  of  powdered  sugai'.  lialf  a  pound. 

A  pint  of  liquid,  as  a  rule,  one  pound. 

One  cup  of  cornmeal  nudces  G  ounces. 

One  cup  of  stemmed  raisins  or  currants  makes  (i  ounces. 

One  cup  of  stale  bread  crumbs  nuikes  2  ounces. 

Table  of  Proportions. 
One  scant  measure  of  litprnl  t')  iliree  full  measures  of  flour,  for  bread. 
One  scant  measure  of  li(iui<l  lo  two  full  measures  of  flour,  for  muffins. 
One  scant  nu^asure  of  li(iuid  to  one  full  measure  of  floitr,  for  batters. 
One-half  cupfttl  of  veast  or  .j  compressed  yeast  cake,  to  one  pint  of  liquid. 
One  even  teaspoon ful  of  s<Kla  and  two  teaspoonfuls  of  cream  of  tartar  to  one 

duavt  of  flour.  i    e  n 

Three  heaping  or  four  even  teaspoonfuls  of  leaking  powder  to  one  quart  ot  tiour. 

One  teaspoonful  of  soda  to  one  pint  of  sour  milk. 

One  teas))oonful  of  soda  to  one  cupful  of  molasses. 

One  saltsi)0()nful  of  salt  to  one  quart  of  milk  for  custard. 

One  teasponful  of  extract  to  one  quart  of  custard. 

One  saltspoonful  of  salt  to  one  loaf  of  sponge  cake. 

One  teas])oonful  of  extract  to  one  loaf  of  plain  cake. 

One  saltsponful  of  spice  to  one  loaf  of  plain  cake. 

One  teaspoonful  of  salt  to  one  quart  of  soup  stock,  or  two  (piarts  of  Hour. 

One  salts])0(mful  of  white  jjcpper  to  one  quart  of  soup  stock. 

One  teaspoonful  of  mixed  herbs  to  one  quart  of  soup  stock. 

Onr  tablespoonful  of  each  ehopi)ed  vegetables  to  one  quart  of  soupstock. 

A  .-peek  of  cavenne  pepjier  is  what  you  can  take  up  on  the  point  of  a  penknife 
or  on  a  quarlei'  inch  s(piai'e  sui-faee. 

A.  si)eck  of  eayenne  pepper  is  what  you  can  take  up  on  the  point  ol  a  [)enknite 

A  i)inch  of  hops  is  one  fourth  a  cupful. 

Time  Table  for  Cooking. 

Water  1  quart,  over  gas,  covered,  5  mmutes. 


182  sitpp:kiok  cook  book 

Water,  1  i)iiii,  over  gas,  iiiu'overcd,  4   niiiiutes. 

Coffee,  3-5  minutes. 

Tea,  steeped,  without  l)oiling,  .")  iiiimitcs. 

Coruineal,  3  hours. 

Houiin}',  fine,  1  hour. 

Oat  meal,  coarse,  steamed,  ;!  hours. 

Oatmeal,  rolled,  30  minutes. 

Eice,  steamed,  45-60  minutes. 

Eice,  boiled,  15-20  minutes. 

Wheat  granules,  20-30  minutes. 

Eggs,  soft  .boiled,  3-6  minutes. 

Eggs,  hard  boiled,  15-20  minutes. 

Eggs,  coddled^  6-S  minutes. 

Fish,  long,  whole,  per  pound,  (i-K)  minutes. 

Fish,  cubical,  per  pound,  15  minutes. 

Clams,  Oysters,  3-5  minutes. 

Beef,  corned  and  a  la  mode.  'A-~)  hours. 

Soup  stock,  3-6  hours. 

Beef,  mutton,  2-3  hours. 

Tongue,  3-4  hours. 

Potted  pigeons,  2  hours. 

Ham,  6  hours. 

Sweet  breads,  20-30  minutes. 

Sweet  corn,  5-8  minutes. 

Asparagus,  tomatoes,  peas,  15-20  ininutos. 

Macaroni,  Potatoes,  Spinach,  20-30  minutes. 

Squash,  Celery,  Cauliflower,  20-30  minutes. 

Sprouts,  Greens,  20-30  minutes. 

Cabbage,  Beets,  young,  30-45  minutes. 

Parsnips,  Turnips,  30-45  minutes. 

Carrots,  Onions,  Salsify,  30-60  ndnutes. 

Beans,  string  and  shell,  1-2  hours. 

Brown  bread,  3  hours. 

Puddings,  1  quart,  steamed,  3  hours. 

Puddings,  small,  1  hour. 

Freezing  Ice  Cream,  30  minutes. 

Bake  in  a  Jewel  Eange. 

Baking. 

Biscuit,  Eolls,  10-20  minutes. 

Bread,  40-60  minutes. 

Geiiis,  Muffins,  thin  cakes,  20-30  minutes. 

Cake,  sponge,  45-60  minutes. 

Cake,  fruit,  11/2-2  hours. 

Pudding,  Eice,  Indian,  Plum,  2-3  hours. 

Pudding,  Custard,  20-45  minutes. 

Pies,  30-40  jninutes. 

Patties,  15-25  minutes. 

Scalloped  dishes,  15-30  minutes. 

Potatoes,  30-45  minutes. 

Baked  Beans,  8-10  hours. 

Baked  Beef,  rare,  6  pounds,  1  hour  10  minutes. 

Baked  Beef,  well  done,  11/2  hours. 

Fillet  of  Beef,  20-30  minutes. 

Beef,  braised,  3-4  hours. 


SL^PERIOK  COOK  ROOK  IS: 


Mutton,  Lamb,  1^,4-11^  liours. 
Chickens,  Tamo  Ducks,  l-V/j  liours. 
Veal,  Pork,  Turkey,  2-4  liours. 
Ducks  (wild),  Grouse,  25-30  miuutes. 
Fish,  thick  or  cubical,  45-GO  iniiinlcs. 
Fish,  small,  whole,  20-30  iniiiulcs. 

Broiling. 

Steaks,  1  inch  thick,  4-()  mi  miles. 

Steaks,  IVo  inches  thick/G-lO  minutes. 

Chops,  Birds,  6-8  minutes. 

Chickens,  20  minutes. 

Fish,  small,  thin,  5-S  minutes. 

Fish,  thick,  12-15  minutes. 

Liver,  Tripe,  Bacon.  4-S  minutes. 


Habe  Superior  Steam  Ibeatina  Co* 

OFFICE  203  E.   EUCLID  ST. 

ISHPEMING,  MICH. 


Installs  all  kinds  of  Furnaces  in  public 
and  private  buildings. 


JJIOS  FURNISHKD  OX  APIM^ICATION 


C.  L.  ANUKRSON,  Proprietor. 


ANBERSOISr  &  CO. 

OTTO  EGER.  Maisaokr. 


Jewelers  and  Dealers  in  Pianos  and  Organs,  Etc. 

A^^DERSON  BLOCK.  ISHPEMING,  MICH. 


184  SUPERIOR  COOK  BOOK 

J5he  Peninsular  Record 
Publishing  Co. 

ISHPEMING,  MICH. 


Has  the  latest  and  best  facilities 
For  Printing^ 

Correct  Society  Stationery, 

AND  RKCKIVES  ORDERS  FOR 

Copper  Plate  Engraving. 


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