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Full text of "Superior cook book"

aassTX7'- 

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.'" 



^ 



Ishpeming Co=Operative Society. 

PAID UP CAPITAL, $95,000.00. 



DIVIDENDS AND INTEREST PAID $147,837.96. 

CAPITAL S^TOCK. S3. 00 PKR SHAKIC. 
INTEREST 6 PKR CKNT PKR ANNUM. ^ 

WE CARRY EVERYTHING THATS GOOD IN 

GENERAL MERCHANDISE. 

WE SOLICIT YOUR PATRONAGE. 



CERESQTA FLOUR 

IS BEST, 

ASK '^OUK GROCER FOR IT. 



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



The Nortliwestern Consolidated Milliiif Co. 

MINNEAPOLIS. MINN. 



TO GET BEST RESULTS 

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

in t/iis book, you need t/ie best 

quality of 77iateria/, 

THERE !S WHERE WE COME IN! 

WE SELL HKiHEST CRADE 

Groceries, Meats, Fruits, Ve,9:etables 
and Condinjents 

. // Lozcest Prices for tJie Quality. 
Come to us for voiir material. 

A. W. Myers Mercantile Co. 
L. W, ATKINS (^ CO. 

Clothiers and £^urnishers, 

110 AND 112 FRONT STREET, ISHPEMING. MICH. 

11'/: sell Jiaud-tailored Clothing that 
itetio/its t/ie unpretentious ma^t who 
likes to zualk out in stvle hut avoids 
the lime ti^iit . clothes constructed by 
masters in the art oj good clothes- 
?7iaki7iiJ. 

Tailored Suits ready-to-piit on $12 up to $.10. 

Overcoats and Cra\enettes $10 up to $25. 



LATEST PRODUCTIONS IN HABERDASHERY. 

Knox and Stetson IJats. //a/u/n and The . Itki/is Shoes. 



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 Pape r, 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 an d U nd ivided Profits 
$ 42,0 0>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, Ciga rs, 
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 ®. Sanbo rn^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 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 
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, Sha mpooin g, 
Manicuring, Face ^lassage^ 
and Electric Trea tment. 

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, 

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 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. 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^ 

Co rrect Soc i ety Sta tionery, 

AND RKCKIVES ORDERS FOR 

Copper Plate Engraving. 



^ 



ORDER YOUR 

Wedding Cards, At Home 
Cards, Calling Cards 

And Society Printing From Us, 



LIBRARY OF CONGRESS 




011 022 303 1 ^ 









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