TWO HUNDRED AND FIVE
•••• RECIPES ■■■■
TRIED AND PROVEN BY
ECONOMY IS WEALTH.
BE WISE AND BUY
LIBRARY OF CONGRESS.
®jpqr...\. ©apijrisJjt f
UNITED STATES OF AMERICA.
■^ viS «taotta& x.v-c*^ '*•*
Kiax Seed, Ground.
We Guarantee the Purity
7 of all our St
Sewing Machine Oil.
Mixed Bird Seed.
VAN DE CARR SPlCE CO.,
Spioes and the Excellency of every Article.
Rochester, N. Y.
THE RECEIPTS CONTAINED IN THIS BOOK ARE
WELL TRiED AND FULLY RECOMMENDED, BUT
WITHOUT GOOD FLOUR YOU CANNOT EXPECT THE
BEST RESULTS. USE NOTHING BUT THE BEST,
SUCH AS MANUFACTURED BY
J. A. HINDS & GO.
Washington Roller Mills,
Rochester, N. Y.
j. A. HINDS.
W H. DUFFETT.
ASK YOUR GROCER
Excelsior Butter Crackers
185, 187 LYELL AVENUE,
ROCHESTER, IV. Y.
" Never, never, oh tuver .' Earth's luckiest sinner
Hath unpunished forgotten the hour of his dinner !
He may live without love — what is passion hut pining !
But where is the man that can live without dining ? "
Two Hundred and Five
TRIED and proven
Copyrighted and Published by
THE ST. PAUL'S BRANCH OF THE M. C. L.
Of Trinity Parish, Rochester, N. Y.
In calling your attention to our Fancy Patent Flour, GRAN-
ITE, we wish to answer the question so often asked, "Who
makes the best flour, and where can we get it?" We would say,
after an experience of over a quarter of a century in the manufac-
ture of Flour, we flatter ourselves we are able to settle that question
While we do not desire to obtain favor for our GRANITE
Flour by disparaging any other brands, we do unhesitatingly
say there is no other flour so reliable and uniformly good, that
will make so white and puffy bread, biscuit and rolls as the
GRANITE Flour. We guarantee every barrel.
Now, having brought it to your notice, we hope you will give
it a trial. Send to your grocer for it and take no other, or send to
us if he does not keep it. By so doing you will be good to your-
self m taking our advice, and make home happy.
J. G. DAVIS & Co.,
Granite Flouring Mills,
ROCHESTER, N. Y.
Capacity 500 Bbls. daily.
At western entrance of new Piatt Street
Bridge now in course of
Two Hundred and Five Recipes.
For one gallon of soup use ten pounds good
beef shank, five quarts of water, one large onion,
one carrot, one slice of turnip, three blades of
celery, or one tablespoon of celery seed, three
doz. pepper corns, six cloves, stick of cinnamon,
three teaspoons salt, two sprigs each of parsley,
thyme, summer savoy, three bay leaves, one leaf of
sage. Put the meat in a soup kettle with cold
water. Heat slowly; when the water begins to boil
skim carefully, after skimming move the kettle to
the back of the range where it will be kept to a boil-
ing point for six hours. A slight bubbling at the
sides of the kettle is sufficient cooking. At the
end of six hours, you add the salt, spice, vegetables
and herbs; after adding these simmer one hour
longer. Strain immediately and set away to cool.
The next day remove all the fat from the stock
(which should be in a firm jelly). Beat the whites
of three eggs until light, and with shells add to
the stock, let come to a boiling point for twenty
minutes. Strain through a napkin, and if not
ready for use set away in a cold place. When
ready to serve add a wineglass of wine. This
stock will keep in winter a week.
One pint grated corn, three pints boiling water
or stock, one pint of hot milk, three tablespoons
of butter, two even tablespoons of flour, yolks of
two eggs, salt and pepper to suit the taste. Put
the cobs into the water or stock and boil half an
hour. Remove them and put in the corn and boil
until soft (about twenty minutes). Let it simmer
while you rub the butter and flour together; add
this and stir until it thickens, and then put in the
boiling milk and cool a minute, and add the
beaten yolks and serve immediately.
Three roots of celery, one quart of milk, one
tablespoon of butter, two tablespoons of flour,
one pint of water ; small slice of onion. Cut the
celery into small pieces, cover with the water and
boil thirty minutes. Then press it through a
colander. Put the milk on in a farina boiler and
add to it the celery and onion. Rub the butter
and flour together and'stir into the boiling soup
until it thickens. Season with salt and pepper,
and serve at once.
Boil a soup bone the day before wanting it ;
skim the grease off next day, and melt the jelly.
In this boil four or five potatoes and one or two
onions ; add about one large table-spoonful of rice ;
add salt and pepper to suit taste.
One dozen potatoes boiled in water, enough to
cover them. When thoroughly done, rub through
a sieve. Add as much milk as potato to the
water in which they were boiled, and boil all
together five minutes. Then add half a cupful
of butter, a little salt and sprigs of parsley.
TOMATO SOUP No. i.
Three quarts of ripe tomatoes, one beet,
one turnip, one onion, one carrot ; boil one
hour. Chop the vegetables. When soft strain
through a sieve. Rub three table-spoonfuls of
flour, and butter the size of an egg, and stir in
the kettle after straining the vegetables ; add salt
and pepper to suit the taste. This may also be
made by using one can of tomatoes, one quart of
boiling water, and one-half of each of the
TOMATO SOUP No. 2.
One quart can of tomatoes, one quart of water
and one half cup of cream. Rub a small piece of
butter full of flour, add cayenne pepper and salt.
CREAM TOMATO SOUP.
Boil four hours a knuckle of veal, with one head
of celery. Strain, add part a can of tomatoes and
boil slowly one-half hour longer, strain again.
Mix one tablespoon of cracker powder with a cup
of cream, add to it a little of the soup to prevent
curdling, — mix thoroughly. Pour all back into
the kettle, boil gently a few minutes, and serve.
Season with pepper and salt to taste.
MOCK BISQUE SOUP.
One quart can of tomatoes, one quart of milk,
one tablespoon of flour, butter the size of an egg,
pepper and salt to taste, one half teaspoon of soda.
Put the milk on to boil in a double boiler, mix
the flour smoothly, and add to the milk. Warm
the tomatoes then strain through a sieve fine
enough to keep the seeds ; add butter, salt and
pepper to the milk, and then the tomatoes. Serve
immediately. Do not boil the tomatoes and milk
W. H. Glenny & Co.,
190-194 E. MAIN ST., ROCHESTER, N. Y.
G. B. WATKINS, Manager.
Cooking Utensils specialty
Imported and Domestic. Such as u^ed by
Mrs. S. T. RORER and other Cooking Experts.
Do not fail to visit our HOUSE FURNISHING DE-
PARTMENT, In the Basement.
You will not be disappointed as to quantity,
quality or prices.
CALLIE HILL MAN'S LIGHTING YEAST.
Boil eight good sized potatoes, mash them fine,
add one cup of sugar, one-half cup of salt, use the
water the potatoes cooked in, adding enough more
water to make one gallon. Have ready one pint
of flour stirred into a thick batter, into which one
yeast cake has been put, and when light stir into
the potato mixture, taking care it is not hot
enough to scald. Cover well and leave to rise ;
when light, either put in glass fruit jars or in a
tightly covered stone jar. One pint of this makes
one loaf of bread or eighteen biscuits.
PARKER HOUSE ROLLS No. i
Makes thirty rolls.
Two quarts of flour, measured after sifting.
Mix with one tablespoon of sugar, one teaspoon
of salt. Rub in one tablespoon of lard or butter.
Boil one pint of milk and cool it; when it is luke
warm add one half cake of compressed yeast,
dissolved in half a cup of luke warm water or milk.
Make a hole in the flour and pour in the milk and
yeast, stirring in just enough flour to make a thin
batter. Cover and let rise over night, and in the
morning stir in the rest of the flour and knead for
twenty minutes, using enough more flour to make a
stiff dough. Let it rise again. When light, roll
out half an inch thick and cut out with a biscuit
cutter, coat half of the top with melted butter and
lap over. Let them rise again until very light.
Bake ten to fifteen minutes in a hot oven. If
not allowed to rise over night use a whole cake of
PARKER HOUSE ROLLS No. 2
One cup each of yeast and warm milk, two
tablespoons melted lard, two tablespoons of sugar,
a pinch of salt, and flour enough to make a dough
as soft as can be kneaded. Let rise until light ;
knead again and roll out half an inch thick. Cut
out with a biscuit cutter, butter, lap over and let
rise until light. Bake in a quick oven.
Two cups of sweet milk, two tablespoons brown
sugar, one teaspoon soda and two teaspoons cream
tartar; a little salt and graham flour enough to
make stiff. Bake in gem tins.
Half cup sugar, one cup sweet milk, half cup
butter, three cups flour, two eggs, two teaspoons
baking powder. Beat well before adding baking
powder. Bake in gem tins.
GRAHAM GEMS No. 1.
Three cups sour milk, one teaspoon soda, one
teaspoon salt, one tablespoon^ brown sugar, one
tablespoon melted lard and one egg. To the egg
add the milk, then the sugar, then graham flour
with soda and last the melted lard. Make stiff
batter so that it will drop from the spoon. Have
greased gem pans very hot and bake fifteen
minutes in a hot oven.
To each quart of sweet milk add two eggs well
beaten, lump of butter, size of a small egg, and
flour enough to make a stiff batter. Stir in half
pint of yeast. Let them stand until very light,
then bake on a griddle. If wanted for breakfast
mix the night before, and if for tea in the morning.
Three cups Graham flour, one of flour, two of
sour milk, one of sweet milk, half cup of molasses,
two teaspoons of soda. Steam for three hours
then bake half an hour.
One and a half pints sour milk, two-thirds cup
molasses, half teaspoon salt, two teaspoons soda
dissolved in a little hot water. Add as much
Graham flour as can be easily stirred with a spoon.
Bake an hour or more.
Two eggs, two cups of sweet milk. Beat the
eggs separately and add milk, two cups of flour.
two teaspoons baking powder and a pinch of salt,
Bake in muffin tins and in a hot oven.
Mix over night eight tablespoons corn meal,
two tablespoons of flour, and one tablespoon corn
starch, one teaspoon of salt, and milk to wet
thoroughly. In the morning, add one egg, one
tablespoon of sugar, one tablespoon of melted
butter, and one teaspoon of soda dissolved in a
little hot water. Beat well and bake in a hot oven.
Half cup sugar, one cup corn meal, one cup
flour, one and a half teaspoons baking powder,
one cup milk, two eggs not beaten, three table-
spoons melted butter; bake in a square tin for
AUNTIE'S EGG BREAD or SOUTHERN
Two eggs, one tablespoon lard, one pint butter-
milk, half teaspoon soda, one pint corn meal, salt
to taste. Melt the lard in the vessel for baking,
and pour into batter leaving enough in the pan to
keep from sticking.
One tablespoon of butter, two tablespoons
sugar, one cup of sweet milk, one egg, one cup of
flour, one cup of Indian meal, two teaspoons of
One cup of milk, one egg, two teaspoons baking
powder, a little salt, flour enough to make a stiff
batter. Have ready a kettle with hot lard in it.
Drop the batter by the spoonful in the hot fat,
and fry quickly. Serve while hot with maple
GRAHAMS GEMS No. 2.
One tablespoon of molasses, a pinch of salt, one
teaspoon of soda dissolved in a pint bowl of sour
milk, about three fourths full ; Graham flour
enough to make a stiff batter. Have gem irons,
well greased and hot, fill with the batter and bake
in a hot oven.
One cup of sweet milk, two tablespoons of sugar,
one egg, butter the size of an egg, two teaspoons
of baking powder, one pint of flour. Bake for
lunch or tea in a round tin.
GREEN CORN GRIDDLE CAKES.
Twelve ears of boiled corn grated fine, one
tablespoon of sugar, two eggs, two tablespoons of
flour, one teaspoon of salt. Stir all together, and
bake on a hot griddle. They must be well cooked.
Serve hot with maple syrup or butter and sugar.
KOOCHEN. A German Bread.
One quart of milk, one yeast cake dissolved in a
little warm milk or water, care being taken not
to scald the yeast cake ; one-half teaspoon salt.
Set same as bread over night. In the morning
add one cup of sugar, one cup of currants, two
tablespoons butter, two eggs, a little nutmeg, and
flour enough to roll out, like biscuit dough. Put
in pans, and set in a warm place, until light.
When light cover the top with a coating of warm
milk and apply a dressing made of two teaspoons
sugar and one-half teaspoon cinnamon. Bake
about fifteen minutes.
Ml. E. U/oodbory
- - LARGEST - -
WESTERN NEW YORK.
and Front Sts.
ke and Phelps
ESC A LOPED OYSTERS.
Put layer of rolled crackers in the bottom of a
pudding dish, then a layer of oysters (drain the
oysters and remove all pieces of shells) season
with pepper and salt, and sprinkle with bits butter.
So on until the dish in full, then pour over the
whole one coffee cup of milk. Bake three-quar-
ters of an hour.
A BREAK EAST DISH OF OYSTERS.
One pint of select oysters, a piece of nice break-
fast bacon, cut into thin slices. Take one slice,
place an oyster on one-half, fold the other over,
and fasten with a wooden tooth pick. Place in a
frying pan and fry without seasoning until the
bacon is done. These are very nice served hot
with buckwheat cakes for a winter breakfast.
Fifty shell oysters (or one quart of selects), one
quart of milk and cream equal parts, butter,
pepper and salt to suit the taste. Put the milk
and oysters in separate kettles to heat (the oysters
in their own liquid) and let them come to a boil.
When the oysters are sufficiently cooked, skim ;
then take them out of their liquid and put in some
dish to keep warm. Put the milk and liquid
together. Season to taste- and thicken with
powdered crackers. When sufficiently thick stir
in the oysters.
Drain the liquor from the oysters and to one
cupful of the liquor, add the same quantity of
milk, three eggs, a little salt and flour enough for
a thin batter. Have ready in a frying-pan a few
spoons of lard ; heat very hot and drop the oyster
in by the tablespoon. Try a spoonful first, to
satisfy yourself that the lard is hot enough and
that the fritter is the right size. Take from the
pan as soon as they are done, and serve while hot.
You may chop the oyster and add them to the
batter, or, the oyster may be whole, enveloped in
the batter, one oyster in each fritter, in this case
the batter should be a little stiffer.
Pour one quart of cold water over one quart of
oysters, strain all the liquor off the oysters into
the kettle and set over the fire. When it boils add
salt, one-fourth pound of butter, a tablespoon of
flour, mix in a little milk until smooth, boil again
and add oysters. As soon as they boil, serve at
once. If milk is prefered, cook as directed above,
only, use one pint of cold water and have a pint
of milk hot, in the tureen into which pour the
oysters when boiled.
S. A. MERRIAM,
5 and Medicines,
FANCY AND TOILET ARTICLES.
SHOULDER BRACES AND SUPPORTERS.
Sole Proprietor of DR. PALMER'S LUNG BALSAM.
ALSO PAINTS, OILS, GLASS, PUTTY, ETC.
Champion, Jones & Fay Trusses and Crutches.
SUPERIOR FLAVORING EXTRACTS.
Prescriptions carefully put up at all hours.
561 State St., cor. Lyell Ave., Rochester, N. Y.
GEO. AMISH, JR.,
(Successor to J. E. MORGAN),
In order to obtain the
BBST results from these
excellent recipes, it will
be necessary to use one
of the Celebrated
I take pleasure
in stating that the
purchased of L. E.
Mason in December
last gives the best
of satisfaction. I
find it to be a quick
baker and very eco-
nomical in the con-
sumption of fuel I
mend it to any one
wanting a first-class
i 8 Jennings Pk.
FOR SALE BY
1-- E- MASON,
STOVES, RANGES and HARDWARE,
Cutlery, House Furnishing Goods,
Window Glass, Paints, Oils, Etc.
380 State St., ROCHESTER, N. Y.
Boil a large tender chicken, with an onion
thrown in water. Season with pepper and salt.
When cooked cut the chicken into small pieces,
mince the half of a small onion, with two sprigs
of parsley. Put an ounce of butter in a sauce pan.
When hot put in the onion and parsley with half
tea cup of flour ; stew until a light brown, then
pour over a tea cup of soup stock and stir until a
smooth paste is formed, add salt, pepper, a little
grated nutmeg, and the juice of a small lemon.
Mix well and put in the chicken, mould into
croquette shape, dip in egg, then in grated bread
crumbs, and fry in boiling lard.
Put two ounces of butter, in a sauce pan. Mince
and fry one-half an onion in it, add two large
cupsful of cold finely chopped veal, a slice of
bread soaked in water, and squeeze dry, a little,
thyme, chopped parsley, grated nutmeg, and
lemon peel, with salt and pepper. When thor-
oughly heated take from the range and add one
tablespoon of cream, and a well beaten egg. Mix
thoroughly and set away to cool. When cold
make in little rolls, dip in beaten egg and fry in
Half cup rice boiled in water until soft and
thick and the yolks of two eggs mixed in right
well ; after taking off the fire, salt, sugar and flavor
to suit the taste, and a tablespoon of butter.
When cold make into shape, and just before
putting them into the hot fat, dip them in beaten
e gg> an d then in bread crumbs.
Chop lobster very fine, mix with pepper, salt
and bread crumbs and a little parsley. Moisten
with cream and a small piece of butter. Shape
with the hands, dip in beaten egg and roll in bread
crumbs, then fry.
Take one cup of cold chicken chopped fine, one
saucerful of cold oysters also chopped, half cup
rolled crackers or sifted bread crumbs, one egg
beaten well, one tablespoon butter, over which
pour a little hot water (four tablespoons), pepper
and salt. Form into long rolls or small squares ;
roll in cracker or bread crumbs and fry in very
A. FERGUSON. J. LEWIS
Whitney Roller Flooring Milk
FERGUSON & LEWIS,
CHOICE FAM I LY
FOOT OF BROWN ST.,
R9GHESTER, N. Y.
Ghoice Fresh arid Salt JVIeats,
FISH, OYSTERS AND POULTRY
IN THEIR SEASON.
535 State St.,
Rochester, N Y.
Fred'r H. Merlau.
groceries ^ provisions,
Foreign and Domestic Fruits and Oysters in Season.
Fine Teas and Coffees a Specialty.
Baled Hay, Straw and Oats,
Coal and Wood, Flour at Mill Prices.
Goods delivered free to anv part of the city.
532 STATE ST.,
ROCHESTER, N. Y.
Carefully pluck the bird, singe it, and wipe
thoroughly with a cloth ; draw it, preserve the
liver and gizzard, and be particular not to break
the gall bag, as no washing will remove the bitter
taste it imparts where it once touches. Wash it
inside well and wipe it thoroughly with a dry cloth.
Cut of! the neck close to the back, but leave
enough of the crop skin to turn over; break the
leg bones close below the knee, and flatten the
breast to make it look plump. Have ready your
dressing of bread crumbs, mixed with butter,
pepper, salt, one egg and one pint of oysters,
straining the liquor off, fill the breast with this
and sew the neck over to the back. Be particular
that the turkey is firmly trussed. Dredge lightly
with flour. Baste often.
ESC A LOPED TURKEY.
Moisten bread crumbs with a little milk, butter
a baking dish and in it a layer of crumbs, then a
layer of chopped (not very fine) cold turkey
seasoned with salt and pepper, then a layer of
crumbs, and so on until the dish is full. If any
dressing or gravy has been left add it. Make a
thickening of one or two eggs, half cup of milk, and
quarter cup of butter and bread crumbs; season
and spread over the top, cover and bake half an
hour, then remove the cover and let it brown.
ESC A LOPED VEAL.
Chop the remains of cold roast real fine, season
with pepper and salt. Put a layer of cracker
crumbs, rolled fine, or bread grated fine in the
bottom of a baking dish, a few bits of butter, and
another layer of meat, then another layer of
cracker or bread crumbs, and so on until the dish
is full. Turn over the whole, the gravy which
has been left. This is a nice way of using the
fragments of cold veal.
The meat of one or two chickens, boiled tender
and chopped fine ; line a mold with hard boiled
eggs sliced thin. Season the chicken well and
moisten it with the liquor in which it was boiled,
then press it into the mold. Serve in thin slices
CHICKEN. PA 7 TIES.
Chop finely cold chicken (boiled or roasted).
Season with pepper, salt, parsley and onion,
moisten with chicken gravy or cream. Make a
rich pastry and mold in shape as for tarts. Fill
the pastry with the chicken ; sprinkle cracker
crumbs and bits of butter over the top and bake
in a hot oven.
Slice in thin pieces the remains of a roasted
turkey. Make a batter of beaten eggs and bread
crumbs seasoned with pepper and salt ; dip the
pieces into this and fry a light brown. Make a
milk gravy and pour over them.
FRIG U DEL.
Three and a half pounds of chopped veal, five
small crackers rolled fine, one tablespoon salt, one
teaspoon pepper and five eggs. Chop the veal
fine and add one quarter of the cracker crumbs
with the other ingredients, and one tablespoon of
cream. Mix with the hand. Strew the rest of
the cracker crumbs over the top and spot thick
with butter. Add one-quarter pound of salt pork.
Put a little water over it and bake slowly for two
hours. Cold baked veal may be used ; and in this
case about three-quarters of an hour's baking will
Take half a cup bread crumbs and mix with
two eggs well beaten ; chop fine some bits of cold
boiled ham and mix them with the bread and eggs,
make into balls and fry in a well buttered fryingpan.
HOW TO ROAST A HAM.
Select a choice ham. Wash thoroughly, and
peel off thinly, all the smoky part. Place in pan
(a covered roaster is best) with skin side down.
Cover thickly with a dough of flour and water
made as stiff as can be stired with a spoon. Bake
slowly until tender.
VEAL LOAF No. i.
Three pounds of chopped veal, one dozen
crackers rolled fine, two eggs beaten well, one cup
milk, one tablespoon salt, pepper to taste ; piece
of butter the size of an egg, a little summer
savcry. Mix all together, and press into a loaf.
Bake one and a half to two hours; while baking
baste frequently, with hot water and a little butter.
VEAL LOAF No. 2.
Two pounds of veal and one fourth pound of
pork, chopped fine. One teaspoon black pepper,
one teaspoon salt, one tablespoon sweet majoram,
two large crackers rolled fine, one gill cream, two
well beaten eggs. Mix egg, cracker, spice and
cream, and add to the meat. Baste with butter.
Bake two hours.
JELLIED CHICKEN OR VEAL.
Boil a chicken in as little water as possible,
until the meat falls from the bones. Chop rather
fine and season with pepper and salt. Put in a
mold a layer of meat and then a layer of hard
boiled eggs cut into slices. Boil down the liquor
left in the pot one half; while warm add one-
fourth of an ounce of gelatine, and when dissolved
pour into the mold over the meat. Set in a cool
place to jelly.
Have a round steak cut an inch thick. Make
a dressing of bread crumbs well seasoned with
pepper and salt, two small onions, chopped fine.
Place in the center of the steak, roll up and sew
together. Put in a dripping pan with pieces of
butter, place thin slices of salt pork or breakfast
bacon on the top of the meat. Bake in a mod-
erately hot oven until brown, baste often.
Levi Hey & Co.,
313 State St., Rochester, N. ¥..
SELL THE FAMOUS AND CELEBRATED
F. 8 W. Co. RANGE.
THESE THIITG-S -A-ZE^E TBVE.
Good work wins and it pays to buy good goods. Buy the FAM-
OUS F. & W. Co. RANGE, witb wrought steel oven and oval flre
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People ask why the F. & W. Co. Range is the best. In' reply we
beg to say : It has the
BEST OVEN VENTILATION. BEST FIRE BOX,
BEST GRATE, BEST FLUES,
BEST RESERVOIR, and is the
BEST BAKER, BEST COOKER,
BEST FUEL SAVER,
We also carry the largest stock of TINWARE AND HOUSE
FURNISHING GOODS. Our Tinware is heaviest and best on the
market. Call and examine our stock before purchasing elsewhere.
LEVI HEY & CO., 313 State Street
C. T. CROUCH. C. H. CROUCH.
C. T. Crouch & Son,
HARD AND SOFT WOOD
Shingles, Lath, Posts
MOULDING OF EVERY DESCRIPTION.
YARD AND PLANING MILL:
West Street, lyel T*« e
Rochester, n. y.
(Take Lyell Avenue
Cars to West St. J
ESC A LOPED POTATOES No i.
Take boiled potatoes, chop them. Put in a
pudding dish a layer of potatoes, then a thin layer
of rolled crackers, season with pepper and salt,
and sprinkle in three or four small pieces of
butter; then add another layer of potatoes,
crackers and continue, until the dish is filled.
Over all pour a cup of cream or rich milk. Bake
from one-half to three-fourths of an hour.
PO TA TO PUFES.
Two teacups of mashed potatoes, two eggs,
one tablespoon butter. Salt and pepper to season.
Beat until very light, then drop by spoonful into
a buttered baking pan, or it maybe put into small
individual dishes and served in the same. Bake
in a hot oven until a delicate brown.
L YONNAISE PO TA TOES.
Cut one pint cold boiled potatoes into dice
shapes, season with salt and pepper. Fry one
tablespoon of onions in one very large tablespoon
of butter until yellow. Add the potatoes and stir
with a fork until they have absorbed all the butter,
being careful not to break them ; add one table-
spoon chopped parsley. Serve hot.
ESC A LOPED POTATOES No. 2.
Take six or seven large potatoes (raw) and peel
them. Have ready a buttered baking dish and
into this put first a layer of potatoes sliced thin,
then a layer of pepper, salt and butter and a little
flour sifted over each layer. Thus proceed until
the potatoes are all used, having for the top most
layer one of pepper, butter, salt and flour. Fill
the dish with milk poured over the whole. Bake
an hour in a moderate oven.
BAKED POTATO BALLS.
Mold cold mashed potatoes into balls, having
first seasoned and beaten up an egg in it ; roll the
balls in flour, lay in a well buttered tin and bake
to a good brown.
Cut cold boiled potatoes into cubes, season
with pepper and salt, dip in melted butter then
lightly in flour; put in a dripping pan and bake
fifteen minutes in a quick oven. Serve very hot.
Scoop out the inside of a sound potato leaving
the skin attached at one side of the hole, as a lid ;
mince finely the lean of a juicy mutton chop with
a little salt and pepper ; put it in the potato,
fasten down the lid, and bake or roast ; before
sewing (in its skin) add a little hot gravy if the
mince seems too dry.
IF YOU WISH
Extra Fine Coiiee
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WITH TWE SAME,
— AS OUR COFFEES ARE —
GROUND OR PULVERIZED,
If you will try them once you will
not buy elsewhere.
J. A. SEEL,
14, 18 and SO Lake Ave.
J. B. MOSELEY,
C. E. ANGLE,
Treas. & Manager
ROCHESTER, N, Y.
', U III 1 SJ L >l ultUJJ,V
\ 4 PATENT W'
V^ J^. m;<;is n:ni:i) ^t^¥
High Grade Flours,
From State Winter Wheat and the Hard Spring
Wheat of Dakota.
SPECIALTY: BIG "B" PATENT.
CHICKEN SALAD No. i.
Use the white meat of two chickens cooked
until tender, cut into coarse bits, and add celery
cut coarse, — a little more chicken than celery.
Yolks of five eggs well beaten ; add two table-
spoons of olive-oil, drop by drop, beating all the
time. One tablespoon made mustard, one dessert-
spoon of sugar, a teaspoon of salt, a little Cayenne
pepper, the juice of three lemons. One cup of
cream or milk is a great addition.
CHICKEN SALAD No. 2.
White meat of chicken; white part of celery, a
little more chicken than celery. Cut coarse.
Two raw eggs well beaten, one-half teaspoon of
mustard, one teaspoon of sugar, a little Cayenne
pepper, a little salt. One tablespoon butter, six
tablespoons vinegar. Cook over boiling water to
the thickness of cream. Add cream just before
SALAD DRESSING WITHOUT OIL.
Four eggs, one cup of butter, one-half cup sugar,
one cup sweet cream, one tablespoon of salt, one
tablespoon mustard, a little Cayenne pepper.
Cook over boiling water until it thickens. Remove
from fire and stir in slowly one pint vinegar.
Very nice for lettuce.
Take the yolks of three hard boiled eggs, add
mustard to taste; mash it fine, make a paste by
adding a dessertspoon of olive oil or melted butter
(use butter always when it is difficult to get fresh
oil) ; mix thoroughly, and then dilute by adding
gradually a teacup of vinegar, and pour over the
lettuce. Garnish by slicing another egg and
laying over the lettuce. This is sufficient for a
moderate sized dish of lettuce.
Four quarts of ripe cucumber rind chopped
coarse, twelve medium sized onions, and four ripe
peppers chopped fine. Six ounces of mustard
seed, add three-fourths cup of salt to the chopped
cucumber rind, onions and peppers, and let them
remain over night. In the morning add the
mustard seed and a little celery seed, and cover
with cold vinegar, not very sharp.
CABBAGE SALAD No. i.
One quart of finely chopped cabbage, about one
and one-half teaspoons of salt sprinkled over the
cabbage. Let stand until water is drawn out.
One cup of vinegar, one teaspoon of mustard,
yolk of two eggs, half cup of cream, two table-
spoons of sugar. Cook in a farina kettle until it
thickens, then pour over the cabbage, while hot.
Set away to cool. Very good without the cream.
CABBAGE SALAD No. 2.
To a dish of chopped cabbage one bunch of
chopped celery. Put in a bowl the yolks of two
eggs, one teaspoon sugar, one teaspoon butter,
one teaspoon mixed mustard, a little pepper and
salt, one-half teacup of vinegar. Set the bowl in
boiling water, letting it boil until the mixture
thickens; and when cold pour over the cabbage.
Cut thin eight or ten potatoes steamed. Chop
one half onion fine and mix with potato. Beat
one egg well and stir in gradually, butter the size
of an egg, half-cup of cream, one teaspoon of
sugar. Season with red pepper, mustard and
vinegar to taste.
S.B.STUART & Co.
ROCHESTER SAVINGS BANKBLDG.
For UTENSILS of any kind to use in Cook-
ing the Different Recipes contained in this
Book, call on
F. B. CALLISTER,
61 and 63 West Main St.
THEY ALSO HAVE ON HAND A FULL LINE OF
F. B. CALLISTER,
61 and 63 West Main Street,
and 185 State Street, cor. Allen.
markham whitney. jas. wilson.
Whiiney I Wilson,
ROCHESTER, N. Y.
SUMMER MINCE PIES.
Five crackers rolled fine, one cup of sugar, one
cup of molasses, one cup of warm water, one half
cup of vinegar or boiled cider, two eggs. Season
with spice to suit the taste. One and one-half
cups chopped raisins.
BOILED CIDER PIE.
Three tablespoons of sugar, three tablespoons of
water, four tablespoons of boiled cider, two table-
spoons of flour, one egg. Beat all together.
Bake with upper and under crust.
LEMON PIE No. i.
One lemon, one cup water, one cup of sugar,
three eggs. Grate the yellow part of the rind and
squeeze the juice of the lemon, then add the
other ingredients and boil until thick. Make a
meringue of whites of two eggs and three table-
spoons of sugar; spread over the top of the pie.
Bake with under crust.
LEMON CREAM PIE.
One cup of powdered sugar, one tablespoon
butter, one egg, one lemon, juice and grated rind,
removing the seeds with care, one teaspoon boiling
water, one tablespoon corn starch, dissolved in a
little cold water. Stir the corn starch into the
hot water, cream the butter and sugar, and pour
over them the hot mixture. When cool add
lemon and the beaten egg. Bake in open shell-
Cover with a meringue made of the beaten whites
of two eggs and two tablespoons of powdered
sugar. Bake a light brown.
One pint pumpkin, stewed and strained, two
cuds sugar, one teaspoon ginger, one half teaspoon
cinnamon, a little salt, four eggs, two tablespoons
wine or brandy. Stir pumpkin, sugar, spice and
salt together, then add one quart of milk scalding
hot, in which one-fourth cup of butter has been
melted. Lastly add the eggs well beaten. This
recipe will fill three pies.
One pint of milk, scalded ; two tablespoons of
corn starch three tablespoons of sugar, yolks of
two eggs. Wet the corn starch with a little cold
milk ; beat the eggs and sugar until light, and
stir the whole into the scalded milk. Flavor with
lemon or vanilla and let cool. Line a plate with
pie crust and bake ; fill it with cream, after each
have cooled, and cover it with frosting made of
the whites of the eggs, beaten with two table-
spoons of sugar. Bake a light brown.
One full cup of squash stewed and strained,
one cup sugar, one pint milk, two eggs, two table-
spoons melted butter, a little salt, ginger and
One grated pine apple, its weight in sugar, half
its weight in butter, five eggs, the whites beaten
to a stiff froth, one cup of cream. Cream the
butter and beat it with sugar and yolks of the
eggs, until light ; add cream, pineapple and the
whites of the eggs. Bake with an under crust.
Line your pie plate with pie crust, cut fresh pie-
plant into small pieces, filling the dish very full,
as it shrinks in cooking. Lay in small pieces
of butter, one cup sugar (heaping full) dredge a
little flour over the whole, and cover with an
MINCE PIES No. i.
One pint bowl of meat, two bowls of apples,
one teacup of syrup, three teacups of cider, three
teacups of sugar, one teacup of vinegar, six heaping
teaspoons of cinnamon, one small teaspoon of
cloves, one half teaspoon of pepper, three fourths
of a nutmeg, four tablespoons of butter. Raisins
and citron to suit the taste. Boil all together and
let stand several days before using.
MINCE PIE No. 2.
Two bowls of meat chopped fine, one bowl of
chopped suet, four bowls of apples, three and one-
half pounds of raisins and one half-pound of
citron, one dessertspoon of cloves, four tablespoons
of cinnamon, one coffee cup of molasses, two bowls
of sugar a little salt, one pint of brandy (less will
do) mix with boiled cider then cook ten or fifteen
WHIPPED CREAM PIE.
Bake with under crust, after the crust is baked,
spread with jelly, quince is best. Whip a cup of
thick cream, and add three tablespoons of powdered
sugar. Flavor to suit taste.
APPLE CUSTARD PIE.
Three cups stewed apples, four eggs, one quart
of milk. Mash the apples very fine, and make
quite sweet ; beat the yolks of the eggs light, and
mix well with the apple. Season with a little
grated nutmeg. Stir milk in gradually, and lastly
add the beaten whites.
The Great Bargain Sale
IN FULL OPERATION.
(~)UR surplus stock must be sold, in order to make room for the
extensive improvement of our premises. It will pay you to
anticipate your wants for six months.
Visit the Following Departments
in which you will find BARGAINS in desirable, new and choice
Carpets, Upholstery Goods,
Millinery Goods, Vine Silks,
Shawls and Saeques. Fine Dress Goods,
House Furnishing Goods, Gloves and Hosiery,
Laces and Embroideries, White Goods,
Trimmings and Fancy Goods.
This is a tare opportunity, and if we can judge from the numbers
calling every day during the past week, we may expect a great rush
for some time to come.
Pease call early before the great crowd assembles. You can have
your wants supplied on better terms than have ever been offered.
Burke, FitzSimons, Hone & Co.
WILLIAM BOYD & CO.,
Hat and Bonnet Bleaching.
Old Straw and Felt Hats Dyed and Re-Shaped
as good as New.
Also Manufacturers of Straw and Felt Hits,
Cleaning, Dying and Curling of Ostrich Feathers,
14 Allen Street ROCHESTER, N, Y.
CHAS. A. BOWMAN,
English and American Pocket and Table Cutlery,
Carpenters' Tools, House Furnishing Goods.
Agricultural Implements, Iron, Nails,
Paints, Oils, Glass, Etc.
- - 543 STATE STREET.
Henry D. Stone,
Specialties: " H. D. Stone" Wheat Meal, W. W. Carr
IRVING MILLS, BROWN'S RACE,
ROCHESTER, V. Y.
" Irving Mills "
Patent Rye Flour, Roller Process.
ENGLISH PL UM PUDDING.
One-fourth pound of suet, chopped fine, one-
half pound of raisins, stoned and chopped, one-half
pound currants, one-fourth pound mixed peel,
shred fine ; one-half loaf stale bread, one grated
nutmeg, three eggs, one-half pound brown sugar,
one-fourth tumbler brandy, one teacup flour, one
teaspoon cinnamon, one teaspoon cloves, one-half
pound almonds, a little salt. Soak bread over
night, in milk or water, add raisins, currants, suet,
sliced peel, &c, and mix thoroughly together.
Grease a good sized bowl, fill with the mixture
and tie a clean cloth tightly over the top ; put
into a kettle of boiling water, and boil ten to
fourteen hours. When ready to use, turn the
pudding on a plate with a bowl still covering it,
heat through, then serve with brandy sauce.
To one quart of boiling milk add three table-
spoons of Indian meal and one of flour, three
tablespoons of suet chopped fine ; let boil until
meal is cooked. When cool sweeten with brown
sugar or molasses. Add two well beaten eggs
and spice to taste. Bake until done.
One pint of apple sauce, beaten fine, one pint of
sweet milk, three eggs, one cup of sugar, and a
little nutmeg. Bake slowly.
5 TEA MED S UE T PUDDING.
Four cups flour, two cups sour milk, four cups
suet chopped fine, one cup molasses, one cup
sugar, one cup each of currants and raisins
(chopped), all kinds of spices; and before putting
in the milk, dissolve in it one heaping teaspoon
soda. Steam four hours, then put in the oven for
about ten minutes. Remains good for any length
of time. Before serving steam it until it is warm
Half pound of figs chopped fine, half pound of
flour, two teaspoons baking-powder, two eggs,
half pound suet chopped fine, one cup milk, one
cup of sugar, flavor with wine, and spice to taste.
Steam four hours.
Grate six ears of Green corn, in which drop a
tiny pinch of soda. Three eggs, one-half cup of
sweet milk, one tablespoon sugar, salt to taste.
Pour into well buttered pudding dish. Bake one-
half hour, and serve as a vegetable.
APPPE DUMPLING DOUGH.
Six good sized potatoes, boil until tender ; mash
and run through a sieve, one-half teaspoon of salt,
flour enough to loll out. Cover dumplings the
usual way, and steam. Dough prepared in this
manner is delicious and will not distress the most
Heat one and one-half pints of milk to near
boiling; stir into it the beaten yolks of four eggs,
one tablespoon corn starch dissolved in a little
cold water, or milk; one-half cup white sugar;
flavor with vanilla ; boil all together until like
a custard. Lay pieces of sponge cake in a deep
dish: slice four bananas over the cake, then turn
the custard over it as soon as it is cold. Beat
the whites of the four eggs to a stiff froth, sweetened
with four teaspoons fine sugar; spread over pud-
ding, and set in the oven until a delicate brown.
KING GEORGE THE FOURTH PUDDING.
One cup of molases, one half cup of sweet milk,
one cup of suet chopped fine, one cup of raisins
or any kind of fruit desired, one small teaspoon of
soda stirred into the molasses, flour enough to
thicken like pound cake. Steam four or five hours.
Served with plain boiled sauce. This pudding is
very nice made of canned sour cherries, using the
juice for flavoring pudding sauce.
One cup of New Orleans molasses, one cup sour
milk, one cup Graham flour, one cup of stoned
raisins, one teaspoon of soda dissolved in the sour
milk. Steam one hour. To be served with brandy
sauce, and eaten while hot.
PL UM PUDDING.
One pound of suet, two pounds each of raisins
and currants, one-half pound citron, one-half pint
molasses, one teaspoon cloves, two teaspoons of
cinnamon, one nutmeg, one cup sweet milk, one
dozen eggs, two pounds- sugar, one loaf of stale
baker's bread, crumbled with flour enough to make
very stiff. Serve with brandy sauce.
Dissolve four tablespoons of corn starch in a
little cold water ; stir into a quart of boiling
water or milk, then add whites of four eggs
beaten to a stiff froth, a little salt and two
tablespoons of white sugar. Beat well and put
into a mould to cool. For cream — one pint of
milk, yolk of four eggs, two teaspoons corn starch,
one cup of sugar. Flavor with lemon or vanilla.
One cup of sugar, three tablespoons melted
butter, one egg, one cup of milk, one pint of flour,
two teaspoons of baking powder. To be eaten
with a boiled sauce.
THE BISHOP OF EDINBORCTS PRUNE
Stew gently a pound of French prunes in a pint
of water; when nearly soft, add one and one-half
teacups of sugar. When quite done remove the
stones and cut each prune in small pieces. Have
a scant quarter box of gelatine, dissolved in a gill
of boiling water, strain into the prunes ; add two
tablespoons of brandy and the juice of a lemon ;
pour into a mould and set on ice. Serve with
CORN STARCH PUDDING.
Take one pint of milk, and when nearly boiling,
add two tablespoons of corn starch dissolved in
cold water or milk, and a tablespoon of sugar.
When ready take off the range, and stir in the
whites of two eggs, beaten to a stiff froth, and
put into a mould. Make a custard of a pint of
milk and yolks of two eggs, and a tablespoon of
sugar. Flavor with vanilla and pour over the
pudding when cold.
Three-fourths cup sweet milk, two tablespoons
melted butter, three teaspoons of sugar, one cup
of flour, one and one-half teaspoons baking powder,
a little salt. Put as much fruit as you like into
cups, fill nearly full of batter, and steam twenty
Three tablespoons tapioca, one quart of milk, a
little salt, one tablespoon of butter, two well
beaten eggs ; sugar and flavoring to suit the
taste. Mix tapioca in half the milk, cold, and
with the butter ; stir on the range until it thickens
or boils. Pour it into a dish, stir in the sugar and
the remainder of the milk, and when quite cold
add the eggs and flavoring, and bake one-half hour
in a moderately hot oven. This pudding may be
varied by adding raisins or citron.
Fill a dish with apples, nicely pared and sliced,
sweeten them, add spices to suit the taste, and a
little lemon or vanilla ; set on the range and partially
cook them. Cover with a crust, set on top of the
stove until the crust is light, then bake a nice brown.
Crust for pudding, — One pint of flour, one and
one-half teaspoons baking powder, piece of butter
nearly the size of an egg, a little salt and milk
enough to mix a soft dough. Sauce for pudding —
One egg, one cup of fine sugar beaten very light ;
Pour a little boiling water over the beaten egg
and sugar, until of the consistency of cream.
Flavor with vanilla, or grate a little nutmeg over
QUEEN OF PUDDINGS.
One cup of bread crumbs, two cups of milk, two
eggs, one-half cup of sugar, piece of butter size of
an egg, half the rind of a lemon grated ; put the
milk in a farina kettle; when it boils add the yolks
of the eggs, beaten very light, with the sugar and
butter, then add the bread crumbs, and let boil
until it thickens, then pour into a pudding dish,
and spread a layer of jelly over the top ; over all
spread the beaten whites of the eggs and set in the
oven until it is baked a light brown. This may
be baked instead of boiline as directed.
C. A Rockwell.
i. H. Dewey.
C. A. ROCKWELL & Co.,
(Successors in Eetail to I. E Dewey Furniture Co.)
MANUFACTURERS AND DEALERS IN
108 Slate am 75 Mill Sts..
ROCHESTER, N. Y.
Fresh, Salt and Smoked
SAUSAGE, POULTRY, &c, &c,
471 and 473 State St., - Rochester, N. Y.
|Y| ▼ 1 \^ AND :ts
WHOLESALE AND RETAIL, at
G. J. Minors' Creamery,
40 LORIMER STREET.
There you can buy New Milk, Sweet Cream, Buttermilk,
Sweet Skim Milk, Cottage Cheese, and New Butter the year
around, put in 5 lb. crocks for family use a specialty.
FROM PURE CREAM ONLY, in large lots at a liberal
discount. We keep on hand also a stock of
including New Laid Eggs, J. A. Hinds & Co.'s Patent
Flour, Mild are
Agents for J. A. Vanlngen's Coal and the
Diamond Steam Laundry.
Your patronage is solicited, and we will deliver your
goods promptly. Thanking you for past favors, we remain,
C. J. MINOR.
GINGER SNAPS No. i.
One cup New Orleans molasses, one-half cup
sugar, one-half cup lard, a little salt, one teaspoon
of ginger, one teaspoon soda, dissolved in four
teaspoons, of boiling hot water. Mix well and
knead hard, roll thin and bake in hot oven.
GINGER BREAD No. i.
One cup light brown sugar, one and one-half
cups New Orleans molasses, and one-half cup lard,
stir to a cream, then add one cup sour cream with
one small teaspoon soda dissolved in it. Stir all
together and add a pinch of salt and one teaspoon
of cinnamon and flour enough to mix well, care
being taken not to get it too stiff. Bake in a
moderately slow oven.
SOFT GINGER BREAD No. 2.
One cup of sour milk, half cup melted butter
(melt slowly but do not heat it) one tablespoon
ginger; dissolve two teaspoons of soda in as little
warm water as will dissolve it, beat one-half the
soda into the sour milk and one cup of flour, then
the other half of soda into two cups molasses
until it foams, when it should be poured into the
batter and enough more flour added to make not
quite as stiff as pound cake.
SOFT GINGER CAKE No. 3.
Half cup sugar, one cup each of butter, molasses
and boiling water, two teaspoons soda, one egg,
spice or ginger to taste, and three cups sifted flour.
Pour the boiling water on the soda. Mix thor-
oughly and bake in a moderately hot oven.
GINGER SNAPS No. 2.
One cup molasses, one cup sugar. Put four
teaspoons of boiling water into a cup and fill the
cup with melted butter ; then add one teaspoon
ginger, one of salt and one of soda. Roll as thin
as possible, using as little flour as can be.
MOLASSES COOKIES No. 1.
One cup molasses, one cup brown sugar, one
cup hot water, one cup shortening (butter and lard)
one small teaspoon cream tartar, two teaspoons
soda, one teaspoon each ginger, salt and cinnamon,
half teaspoon cloves, one egg and four cups flour.
Stir at night and set in a cool place. In the
morning bake in a quick oven ; cut in shape after
baking. Sprinkle granulated sugar over the top
before baking to prevent sticking together when
SUGAR COOKIES No. 1.
Two cups sugar, one cup butter and lard mixed,
one cup sweet milk, two eggs, three small teaspoons
baking powder, flavor with nutmeg and use flour
enough to roll. Sprinkle the tops with granulated
sugar and bake.
SUGAR COOKIES No. 2.
One cup butter, two cups sugar, one and a half
eggs, half teaspoon saleratus dissolved in a little
milk. Flour to roll.
SUGAR COOKIES No. 3.
One egg, one and a half cups sugar, one cup
butter, one cup sour milk, one teaspoon soda dis-
solved in the milk ; nutmeg to flavor, flour to
MOLASSES COOKIES No. 2.
Three tablespoons shortening, three tablespoons
hot water, small teaspoon saleratus then fill up the
cup with molasses. Use in same proportion ac-
cording to quantity desired. Stir in flour and roll
out as soft as possible.
COCO A NUT COOKIES.
One cup of white sugar, one-third cup of butter,
one egg, four tablespoons sweet milk, one heaping
teaspoon baking powder, a little salt, one cup of
cocoanut. Make just stiff enough to roll out ; roll
thin. The cocoanut may be spread on the top,
or, mixed in the dough.
Grated rind, juice and pulp of one lemon, one
cup of sugar, four eggs, one tablespoon butter.
Beat the lemon, sugar, butter and the yolks of the
eggs together. Make a paste, as for pies, fill
patty pans with it, and bake : after which fill with
the above, using the whites beaten to a stiff froth
with powdered sugar, enough to stiffen ; spread
over the top, and bake a delicate brown color.
GINGER SNAPS No. 3.
Two cups molasses, one cup butter, one cup
sugar, two teaspoons soda, one each of cinnamon
and ginger. Boil this mixture five minutes (after
it commences) then, while the molasses is hot stir
in flour enough to make a dough, which will roll
OA T MEAL COOKIES.
Two and a half cups fine oat meal, uncooked,
two and a quarter cups flour, one cup butter, one
cup sugar, two eggs, half cup milk, two teaspoons
baking powder, one teaspoon cinnamon. Roll
thin and bake in a quick oven.
One and a half cups molasses, one cup brown
sugar, one cup lard, one tablespoon ginger, one
teaspoon soda dissolved in three-quarters of a cup
of boiling water ; flour, enough to make a soft
dough. Bake in a quick oven.
FRIED CAKES No. 1.
Pint bowl of sugar, pint bowl of sour milk or
butter milk, half a nutmeg, two eggs, two even
teaspoons soda, one scant half cup butter. Mix
two or three days, before using and keep in a cold
place. The dough is quite as good if kept a week
or ten days as cold as possible.
FRIED CAKES No. 2.
Two eggs, one cup sugar, one cup sweet milk,
three teaspoons baking powder, three teaspoons
shortening, and one quart flour.
One teacup sweet milk, one teacup white sugar,
one tablespoon butter, two teaspoons baking
powder, nutmeg and cinnamon. Mix with flour
as soft as possible.
(FORMERLY CHAMBER'S BRANCH),
143 Lake Ave., cor. Lorimer St.
The store is a place of convenience with
* SPECIAL FEATURES *
An Extension of Business Hours ; Prescriptions a Specialty;
Personal attention of Proprietor to all Orders; Night Bell ;
Postal Facilities ; Laundry Agency ; Waiting Room ; Express
Agency ; Money Order Department.
Our Methods for Dispensing
are the Best.
We have every Appliance and do not tolerate guesswork.
YOUR PATRONAGE IS SOLICITED.
LA YER CAKE.
One and a half cups sugar and two tablespoons
butter rubbed together, one egg, one cup sweet
milk, two and a half cups sifted flour, three
teaspoons baking powder. Flavor and bake in
FIG FILLING No. i. '
A quarter of a pound of figs chopped fine, seven
tablespoons water, three tablespoons sugar. Boil
until it thickens.
One cup sugar, white of one egg. Grate an
orange and stir in last.
One cup of milk, one egg, two teaspoons corn
starch, two tablespoons sugar. Dissolve the corn
starch in a little of the milk and mix the other
ingredients with it. Heat the rest of the milk
and when it is boiling add the corn starch and
boil till it thickens.
CHOCOLATE FILLING FOR CAKE.
One pound granulated sugar, one cup milk, one
ounce Baker's chocolate, grated ; butter the size
of an egg, one teaspoon of vanilla. Boil fifteen
FIG FILLING FOR CAKE No. 2.
Six figs, one cup raisins, chopped together.
Mix one egg, two tablespoons sugar, one table-
spoon currant jelly. Do not cook. Spread on
One cup sugar, water enough to dissolve the
sugar. Set on stove and boil without stirring
until it begins to thicken. Beat the white of an
egg very light and stir in the boiled sugar very
slowly, beating constantly.
CHOCOLATE LAYER CAKE No. 1.
Three-quarters of a cup of butter, three-quarters
cup of milk, two cups sugar, the whites of four
eggs beaten light, three cups of flour and three
teaspoons of baking powder. Cream the butter
and sugar together and stir in the other ingredients,
the eggs last. Bake in jelly cake pans.
FROSTING FOR THE ABOVE.
Beat the yolks of four eggs and enough confec-
tioners sugar to make a stiff frosting, together.
To this add a quarter cake of Baker's chocolate,
Half cup butter, one and a half cups sugar, two-
thirds cup milk, whites of six eggs, two cups flour,
two teaspoons baking powder.
CHOCOLATE CAKE No. 2.
Large half cup brown sugar, large half cup
sweet milk, one tablespoon butter, two eggs
beaten separately, two-thirds cake chocolate, three
teaspoons baking powder and one cup of flour, or
more if needed.
FILLING FOR CHOCOLA TE CAKE.
Two-thirds cup milk, two cups white sugar,
half tablespoon butter, boil ten minutes; flavor to
suit the taste. Stir until cold.
ALMOND CREAM CAKE.
Two cups sugar, half cup butter, one cup cold
water, yolks of three eggs and whites of six, two
teaspoons baking powder and two cups of flour.
Bake in layers.
FILLING FOR CAKE.
Half pint sour cream, one pound almonds, four
eggs beaten separately. Beat four tablespoons
sugar with the whites, four with the yolks, and
four with the cream. Stir all together and boil
until thick, then beat into it the almonds blanched
and chopped and one cup of hickory nuts chopped
WHITE CITRON CAKE.
Whites of four eggs, one and a half cups sugar,
half cup sweet milk, half cup butter, two cups
flour, half pound citron or currants. The eggs
should be beaten and stirred in last.
SPICE CAKE No. i.
Three eggs, two cups sugar, one cup butter, one
cup sour milk, one teaspoon soda, spices and
raisins ; flour enough to stiffen.
FRUIT CAKE No. i.
Two cups brown sugar, one cup butter, two
eggs, one cup sour milk, one teaspoon soda, two
cups raisins, two cups currants, one tablespoon all-
spice, one tablespoon cinnamon, one teaspoon
cloves, one nutmeg. Flour enough to make quite
stiff. Stir eggs, butter, sugar and spices together
ONE EGG CAKE.
One and a half cups sugar, one-third cup butter,
one cup sweet milk, one egg, three cups flour,
three teaspoons baking powder. Flavor with
SPONGE CAKE No. i.
Take the yolks of three eggs and a cup of
pulverized sugar, beat together until very light ;
then add three tablespoons luke warm water,
one cup flour, one and a half teaspoons baking
powder, one teaspoon vanilla, and lastly add
beaten whites. Bake in a slow oven.
ROLL SPONGE CAKE.
One cup sugar, one cup flour, four eggs, two
teaspoons vinegar, three teaspoons baking powder,
a pinch of salt and flavoring extract. Spread with
jelly or chocolate. Sprinkle pulverized sugar on
a napkin and lay the cake on it before rolling.
SPICE CAKE No. 2. '
Four cups flour, two cups sugar, one-half cup
butter, one-half pound currants, two cups sour
milk, one tablespoon mixed spices and one tea-
NUT CAKE No. i.
Two-thirds cup of butter, two cups sugar, one
cup milk, three eggs, three cups flour, three tea-
spoons baking powder, one cup nuts chopped fine.
Bake in shallow tins ; frost ; cut in squares, with
walnut meat on each square.
One cup chopped nuts, one cup sugar, one cup
flour, three tablespoons water, one egg, lump of
butter size of small egg.
NO EGG CAKE.
One cup sugar, one cup sour milk, one cup cut
raisins, one and a half cups of flour, four table-
spoons of melted butter, and one teaspoon of soda.
One-half cup butter, three cups flour, two cups
sugar, one cup sweet milk, three eggs, three tea-
spoons baking powder. Beat yolks in milk, whites
separately. Bake in dripping pan ; when cold
cut in squares.
One pound fat pork chopped fine, two cups
brown sugar, two cups molasses, two cups hot
water, two pounds raisins, three eggs, two tea-
spoons soda, one wineglass of brandy. Spice
according to taste. Bake slowly.
Two cups sugar, half cup butter, three-quarters
cup of sweet milk, three scant cups flour, whites
of six eggs and three teaspoons baking powder.
SPONGE CAKE No. 2.
Eight eggs, two cups sugar, two cups flour, six
tablespoons cold water, four teaspoons ■ baking
powder. Beat whites of eggs separately. Add
flour last, and mix as lightly as possible.
One cup sugar, half cup butter, half cup milk,
two eggs, two teaspoons baking powder, one cup
chopped raisins, half cup sliced citron, half pound
blanched and chopped almonds.
Two cups sugar, one cup butter, one cup flour,
one cup corn starch, eight eggs beaten separately
and two teaspoons baking powder,.
Whites of eleven eggs well beaten, one and a
half cups sugar, one cup flour, three teaspoons
baking powder sifted in flour. Add flour to the
sugar and eggs, and mix as little as possible.
Half teaspoon vanilla and lemon. Bake forty
FRUIT CAKE No. 2.
One pound flour, one pound sugar, one pound
butter, two pounds currants, two pounds raisins,
half pound citron, nine eggs, four nutmegs, one
tablespoon each of cloves, allspice and cinnamon,
one teaspoon soda, half cup molasses, one tea-
NUT CAKE No. 2.
One and a half cups brown sugar, half cup butter,
two cups flour, three quarters cup sweet milk, one
and a half teaspoons baking powder, whites of
four eggs, a pint of nut meats. Bake in a moder-
One cup sugar, one scant cup of butter, one
cup of milk, three cups of flour, two eggs, three
teaspoons baking powder. Into this dough stir
the following mixture, first allowing it to cool.
One half cake grated chocolate, one cup sugar,
one-half cup milk, yolk of an egg, boiled together
One-half pint water, one-half cup butter, two
cups flour. Boil butter and water together and
stir in the flour by degrees while they are boiling.
Let this cool ; then add five eggs well beaten, one-
quarter teaspoon soda. Drop the mixtures in
tins, and bake in a quick oven.
CREAM FOR THE PUFFS.
One pint of milk, one-half cup flour, one cup
sugar, three eggs. Beat eggs, sugar and flour
together, and stir into the milk when it is boiling.
Two ounces butter, two ounces sugar, eight
ounces currants. Warm the butter in a cup of
good milk. Add cinnamon and ginger to taste,
one egg and a half teaspoon soda. Mix all with
a cup and a half of bread dough (light), carefully
stirring out all lumps.
DRIED APPLE CAKE.
A heaping cup of dried apples. Soak them
over night in cold water. In the morning chop
them and simmer in a cup of molasses four hours.
Then add one-half cup butter, one-half cup sour
milk, one-half teaspoon soda, two cups of flour and
one cup each of seeded raisins and English cur-
rants. Spice to taste ; bake slowly. Improves
FIVE MINUTE CAKE.
Two-thirds of a cup of granulated sugar, a piece
of butter the size of an egg, two scant cups flour,
whites of two eggs, half cup water, two teaspoons
baking powder. Mix all these together by stirring
well for five minutes.
BRIDGET'S BREAD CAKE.
Three cups bread dough, very light, three cups
sugar, one cup butter, one cup raisins, three eggs,
one nutmeg, one teaspoon soda, dissolved in a
little hot water. Rub butter and sugar together,
add the beaten eggs and spice ; mix all thoroughly
with the dough. Let it rise a short time before
COLD WATER CAKE.
Three cups flour, two cups sugar, one cup cold
water, whites of four eggs, half cup butter and two
teaspoons baking powder.
Rub one cup sugar and half cup butter to a
cream, the beaten whites of three eggs, half cup
sweet milk, two cups flour, two teaspoons baking
FROSTING FOR THE SAME.
Yolks of three eggs, and a half cup powdered
sugar, one teaspoon vanilla, beat for fifteen
minutes and spread between the layers and over
top of the cake.
Two cups sugar, three-quarters cup butter, one
cup sweet milk, three cups flour, two teaspoons
baking powder. Bake in layers and spread with
jelly between the layers.
JELLIES AND CUSTARDS.
LEMON JELL Y No. I.
Turn one pint of cold water over one box of
gelatine and two lemons cut up, let it stand three
hours. One and one-fourth pounds of sugar and
one quart of boiling water, add one pint of wine and
strain into moulds. If you like, grapes may be laid
into the moulds, and the jelly turned over them
when it is just cool.
LEMON JELL Y No. 2.
One-half box Coxe's gelatine, soaked in one-
half pint cold water one hour; add one pint boil-
ing water, and one and one-half cups of sugar and
three lemons, using the juice and grated rind.
It may be cooked or not as one pleases, it is just
as well not too. Strain into moulds and set in a
COFFEE JELL Y.
One cup ground coffee boiled in three cups of
water slowly one-half hour, one box of Coxe's
gelatine, one cup of sugar. Strain the boiling
water on the gelatine, when perfectly dissolved,
put into moulds to form. Before serving turn
the jelly on a dish and pour around it one pint
of cream whipped, and one-half cup of sugar;
flavor with vanilla. Bits of currant jelly may be
added to the whipped cream. This makes a very
One-half box of gelatine, one quart of milk,
yolks of three eggs. Dissolve the gelatine in the
milk, add the beaten yolks. Put in a farina boiler,
and place on the range, cook until it becomes a
soft custard, stirring all the time. Beat the whites
of the eggs to a stiff froth, add six tablespoons of
sugar and flavoring to suit taste. When the
custard is cold add the beaten whites.
Use good, tart apples, cut them up without
paring, and cover with water; cook until soft.
Squeeze out the juice and use one-half pound of
sugar to one pint of juice; boil fast for twenty
minutes or until it jellies. Too much boiling
makes it hard and dark color.
CHARLOTTE RUSSE No. i.
Beat one quart of sweet cream to a stiff froth.
Put one-third of a box of gelatine in a new tin cup
with seven tablespoons of cold water and set on
the stove until it dissolves. While warm stir into
the whipped cream very slowly; add a cup of
pulverized sugar and three teaspoons of vanilla.
One pint of milk, one tablespoon corn starch,
three eggs, saving the whites of one egg for frosting.
Pare and remove the seeds from three oranges,
cover these with fine sugar. Let them stand until
ready to use, then stir the custard and oranges
Twelve sweet oranges and three lemons. Cut
the fruit across the grain in the thinnest slices pos-
sible. Lay them in four quarts of water for thirty-
six hours. Then boil gently for three hours; and
lastly add eight pounds granulated sugar and boil
for a half hour, or until it jellies.
CHARLOTTE RUSSE No. 2.
Dissolve half a box of gelatine in a pint of milk.
Let it stand a half hour. Make a custard of one
pint of milk, yolks of four eggs, and one cup of
sugar. First, cream the eggs and sugar, and put
them on to boil with the milk. Add the gelatine
and again let them come to a boil. Whip one
pint of cream. When the custard is cold and
beginning to thicken, stir in a little at a time and
and alternately the beaten whites of the eggs and
cream. Line a dish with lady fingers and pour in
the mixture and set in a cold place.
Cover one ounce of gelatine with cold water,
and let stand fifteen minutes; then add one cup
of sugar and the beaten yolks of four eggs, and
stir into one quart of scalding milk. Let it cook
two or three minutes, and then cool while beating
the whites of the eggs ; add the beaten whites.
Flavor and pour into moulds. Serve with whipped
Whites of four eggs, four cups of sugar; pour
one-half pint of boiling water over the sugar.
Boil until, when dropped in water it is very stiff,
but not brittle, pour over the beaten whites of the
eggs, While warm add one-half teaspoon citric
acid. One tablespoon of vanilla.
Icing may be colored yellow by putting the
grated peel of an orange or lemon in a muslin bag,
straining a little juice through it and squeezing it
hard into the beaten egg and sugar. Strawberry
juice colors a pretty pink.
Whites of six eggs, one pound confectioner's
sugar. Flavor to suit taste. Beat the whites very
stiff stirring the sugar in gradually (sift the sugar).
Beat until thick, add the flavoring. Butter slightly
sheets of white paper and lay upon pieces of hard
wood boards. Drop the mixture on the paper a
spoonful at a time, in oral form rounded, and thick
at the top. Bake in a slow oven, remove from
the paper, and join by the under side two by two,
the inside will be soft and creamy. These are
very nice placed in a dish of floating islands singly,
HENRY L1KLY <f CO.,
Articles for travelers,
AT WHOLESALE AND RETAIL.
SAMPLE AND THEATRICAL TRUNKS
96 State Street,
ROCHESTER, N- Y
TRUNKS AND BAGS REPAIRED.
Moist Water Colors,
UNEQUALED FOR FINENESS, BRILLIANCY
A full list of Colors of guaranteed uniform tint, and put up in
a variety of forms to meet the requirements of Artists,
Decorators, Architects, Lithographers, Schools
and the Toy Trade.
METALLIC WATER COLORS, FOR LUSTRE PAINTING ON Silk,
Velvet, Wood, Paper, &c, a Specialty.
Artists' Casss, Porcelain Ware, Toy Boxes, &c.
SEND FOR CATALOGUE,
THE NICHOLSON COMPACT,
ROCHESTER, N. Y.
ELLERY A. BANDY
Eye Glasses, Etc.
518 State Street,
ROCHESTER, N. Y.
Paid to Repairing.
Drop me a postal and I
will call for your clock.
CUCUMBER PICKLES No i.
For five hundred very small cucumbers. First
wash clean, removing all black specks; put them
in a stone jar, add one teacup of salt and enough
water to cover, and let them remain all night. In
the morning drain them carefully, and put into
a preserving kettle and cover with vinegar, letting
them stand on the stove until the vinegar is at
boiling heat, then remove the cucumbers to glass
jars; add a few pieces of cinnamon, two or three
cloves and one cayenne pepper, to each jar; fill
the jar with the hot vinegar and screw on the top.
CUCUMBER PICKLES No. 2.
Select small cucumbers, of uniform size. Wash
the cucumbers in cold water, taking care to re-
move specks ; then put them in a stone jar. Make
a weak brine (strong enough to bear up an egg)
of salt and water. Pour the brine over the
cucumbers, boiling hot : then let them remain one
day and one night. The next day pour off the
brine, scalding it, and pouring over the cucumbers
again, let them remain another day and night.
The third day, pour off the brine and wash the
cucumbers thoroughly in cold water. Put them
in a jar and pour over them cold vinegar. Add
a few small pieces of alum and horse- radish root,
and spice to suit the taste.
CHOPPED CUCUMBER PICKLES.
One peck cucumbers, one-half dozen onions ; a
few green peppers. Peel and slice cucumbers, and
sprinkle with salt. Next day, chop and squeeze
them dry, add a little mustard or mustard seed.
If neither be convenient, omit the mustard without
detriment to the flavor. In filling your jars, let
them be half full of cucumbers, and fill up with
good strong vinegar. Cucumbers absorb a good
deal, and the jars should be examined often to see
that they are well covered with vinegar. This is
a delightful pickle.
GREEN TOM A TO PICKLES.
One peck green tomatoes sliced thin, one-fourth
peck onions; put in a stone jar and after sprink-
ling salt over them, let them remain all night. In
the morning drain, then boil for one hour in a
weak solution of vinegar. Drain this off and take
one gallon of vinegar, one-half pound brown sugar,
one-half pound white mustard seed, one ounce of
mace, one teaspoon of cloves ; put these on to
boil. To the tomatoes add one box of mustard
mixed with vinegar, and one teaspoon cayenne
pepper. Pour the boiling vinegar over the toma-
toes and then when quite cool add nearly a bottle
of olive oil.
MUSTARD PICKLES No. i.
Two quarts of very small onions, two quarts
of very small cucumbers, three medium cauli-
flowers, six green peppers. Wash the onions and
cucumbers in cold water. Separate the cauli-
flowers in small parts, wash in cold water. Make
a weak brine of salt and water, put the onions,
cucumbers and cauliflowers in a jar, and turn the
brine over them, covering them well with the
brine. Let stand twenty-four hours. Scald the
onions and cauliflower in the water they have
stood in, until tender, but don't let them lose
their shape. Drain well and put in a jar; turn
'over them the paste while it is hot, covering them
well ; if this quantity will not cover pickles, make
as much more as is needed.
Six tablespoons mustard, six tablespoons tur-
meric powder, one cup of flour, one-half cup brown
sugar, two quarts of vinegar. Mix the mustard,
turmeric powder, and flour together with a little
cold vinegar, and stir them into the boiling vinegar.
Add a little celery seed and a little white mustard
seed (about one teaspoonful of each).
CHILI SAUCE No. 3.
One peck of ripe tomatoes, six green peppers,
six onions, two teaspoons of ground allspice, two
teaspoons ground cloves, two cups brown sugar,
five cups vinegar. Scald and skim the tomatoes;
chop the onions and pepper. Boil all together
slowly three or four hours. Bottle while hot.
To one gallon of tomatoes, after straining, add
one and one-half cups of sugar, two cups of vine-
gar, one tablespoon of allspice, one tablespoon of
cloves, one tablespoon of cinnamon, one-half table-
spoon of cayenne pepper, one-half tablespoon of
black pepper, one lemon grated rind and juice,
one tablespoon of mustard. Salt to taste. Boil
five hours slowly. Bottle tightly while warm.
Five pints of grapes, simmer, then strain ; add
two pints sugar, one pint of vinegar, two table-
spoons mixed spices. Salt and pepper. Boil
until thick, and bottle while hot.
SWEET GREEN TOMATO PICKLES No. 2.
Scald, peel and slice the tomatoes. Make
strong ginger tea, drop the tomatoes in and scald
well. To every two pounds of fruit add one-half
pound of sugar, and one-half pint of vinegar.
Make a syrup of this, put in the fruit and boil
till clear, adding stick cinnamon and whole cloves.
MUSTARD PICKLES No. 2.
Two gallons of best vinegar, four and one-half
pounds of sugar, four ounces of coarse salt, one-
fourth pound ginger, one-half ounce ground cloves,
one-fourth ounce ground all-spice, one-fourth
pound mustard seed, small piece of alum. Boil
all one-half hour. Mix one-half pound ground
mustard and one-fourth pound turmeric powder
with a part of the vinegar till it is smooth, then
mix with the pickles and let it come to a boil ; put
in string beans, cauliflower and small onions dry,
having first soaked them in salt water over night.
TOM A TO PICKLES No. 3.
One peck green tomatoes (sliced). Sprinkle
with half cup of salt and let stand twenty-four
hours. Drain them and boil in vinegar; when
cooked put in a jar, draining off the vinegar.
Then to half gallon of fresh vinegar add four
pounds brown sugar and three ounces stick cinna-
mon ; boil, pour over the tomatoes and cover them
CHILI SAUCE No. i.
One dozen ripe tomatoes, four onions, and three
green peppers. Chop finely. Then add one pint
of vinegar, two teaspoons salt, two grated nutmegs
and two pounds brown sugar. Boil till tender,
bottle and seal tightly.
CHILI SA UCE No. 2.
Twelve ripe tomatoes, two large onions, four
green peppers, two tablespoons salt, two table-
spoons brown sugar, one tablespoon ginger, one
tablespoon cinnamon, one tablespoon ground
mustard, one nutmeg grated, four cups of vinegar.
Chop peppery fine and peel tomatoes. Boil all
together until tender.
One peck green tomatoes, one head cabbage,
three onions ; chop fine and add half a pint of salt.
Let it stand over night; in the morning drain off
the brine and scald in weak vinegar, then drain
this off and stir in ground spices to suit the taste.
Chop three green peppers and stir them with a
little horse-radish root into the pickles. Pack
them closely in a crock and cover with strong
To one quart of good cider vinegar, add three
and one-half pounds of sugar, two ounces of cin-
namon, one ounce of cloves, one ounce of allspice.
Wipe the peaches with a dry cloth, (selecting
choice fruit) place in a steamer over a kettle of
boiling water, until soft enough to pierce with a
fork; taking from the steamer place them care-
fully in a stone jar. Boil the spice and vinegar
together ; before adding the sugar, after all have
been boiled an hour, pour over the peaches. The
next day pour the syrup off the peaches and scald
the syrup, again pouring over the fruit luke warm ;
the following day repeat again, pouring the syrup
over the fruit after scalding. The nicest way to
fix the spice is to make small bags of unbleached
muslin, one bag for each kind of spice.
Six pounds of pears, four and a half pounds of
sugar and one quart of vinegar. Boil the sugar
and vinegar together until they make a nice syrup.
Meanwhile steam the pears until soft, then put
them in the syrup and let all come to a boil, add-
ing whole cloves and cinnamon.
Six pounds of currants, three pounds of raisins,
two tablespoons allspice, two tablespoons cinna-
mon and one tablespoon cloves. Make a syrup
of three pints of sugar, to one of vinegar, skim if
necessary; then add fruit and boil until it is
thick. When almost done add spices.
TOM A TO SA UCE.
Take one peck of ripe tomatoes. Pare, chop
fine, and let them drain through a sieve over night.
Throw away the juice and to the pulp add one-
half cup of salt, one-half cup of sugar, one-half
cup of mustard seed, one ounce of celery seed,
one teaspoon allspice, two tablespoons black pep-
per, one quart of vinegar. Do not cook. It is
not necessary to use as much black pepper; suit
Five pounds ripe tomatoes, ten pounds sugar,
six lemons, one ounce green ginger. Pare the
tomatoes, slice the lemons and ginger very thin.
Remove all seeds of the lemons. Boil all together
until quite thick, then add sugar, and boil until
the syrup looks clear and rich. Watch closely as
tomatoes burn easily.
Three cups yellow coffee sugar, one-half cup
molasses, one cup of water, half teaspoon cream
tartar, butter size of a walnut. Flavor with
vanilla. Boil till it hardens in water.
Three cups molasses, one cup sugar, butter the
size of an egg, and half teaspoon soda. Boil till
it hardens when dropped in water.
Six tablespoons sugar, two tablespoons butter,
and three tablespoons of molasses. Boil ten or
fifteen minutes, and cut in squares when cool.
One cup grated chocolate, one cup molasses,
one cup of sugar, half cup milk, ten drops of
vanilla, and butter size of an egg. Boil molasses,
sugar, chocolate and milk, twenty minutes ; when
nearly done add butter and vanilla. When done
pour on buttered tins, and when quite cool mark
in squares with a knife.
One cup fine white sugar, whites of two eggs.
Drop on paper and bake in a quick oven.
ROCHESTER, N. Y.
Fine Foot Wear.
Largest Assortment, All Widths of Feet Fitted,
Spring Heel Shoes for Children.
Fine Goods and Custom Work a Specialty.
ORDERS BY MAIL WILL RECEIVE PROMPT ATTENTION.
BiC EAST MAIN,
STORE, NORTH ST. PAUL NO.
Carpets, Oil-Cloths and Gent's Furnishing Goods,
SCHOOL BOOKS, STATIONERY, ETC.
203 LYBLL AVB.
Branch of the Star Steam Laundry.
W. D. SCOFIELD & CO.,
Dress Goods Specialty
Black and Colored Silks, Satins,
Plain and Fancy Wool Goods, Mourning Goods.
LATEST NOVELTIES IN
Buttons and Trimmings.
170 East Main St., Rochester, N.Y.
OPPOSITE STONE STREET.
•• •■ Main and St. Paul Streets,
TA.KB THE LBA.T* FOR-
AND PERFECTION OF FIT.
Prices are always i*iglit.
JVIen's, Boys' X Children's Clothing.
FOR AN OMELET.
One egg, one tablespoon milk, beaten thoroughly-
together. Fry in very hot butter, brown on one
side, then turn over and brown on the other side.
Three eggs, one-half tablespoon corn starch,
one-half cup sweet milk, one-half teaspoon salt.
Beat yolks of eggs and corn starch together, add
salt and milk, stir well. Have a frying pan
very hot, butter well and pour in the mixture and
cover. Place on a moderately hot part of the
stove. Cook until it begins to set in the center,
then pour in the whites of the eggs, beaten to a
stiff froth. Cover closely and cook six or eight
minutes. Turn over carefully if preferred brown.
APPLE JOHN A THAN.
One cup water or milk, one egg, piece of butter
size of an egg, two teaspoons of baking powder,
and flour enough to make a batter. Have ready
a few apples, pared and sliced, put them in the
bottom of a baking dish and pour the batter over
them. Bake about half an hour, or until the
apples are done. Serve while hot with sauce.
FIVE O'CLOCK TEA CRACKERS.
Grate cheese on as many crackers as you need,
and just before serving, place in a hot oven until
the cheese is melted. Very good.
One-half pound rich cream cheese, one-fourth
cup of cream or ale, one scant teaspoon mustard,
one-half teaspoon salt, a little cayenne pepper,
one egg, one teaspoon butter, four slices of toast,
cut in large squares. Break or grate the cheese,
add to milk and put on the range in a double
boiler. Toast the bread and keep it hot. Mix
mustard, salt, and pepper, add the eggs and beat
well ; when cheese is melted, stir into the egg and
seasoning, add the butter; cook until it thickens.
Don't let it curdle. Pour over the toast and serve.
TO BAKE A LARGE FISH WHOLE.
Cut off the head and split the fish down nearly
to the tail. Prepare a nice dressing of bread,
butter, pepper and salt, moisten with a little
water. Fill the fish with this dressing and bind
it together with fine cotton cord, so as to hold
the dresssing. Bake a large fish about an hour, in
a dripping pan, and pour around it a little water
and melted butter. Baste frequently. Serve with
the gravy of the fish.
FOR BAKED OR BOILED FISH.
One-half cup of butter, juice of one-half lemon,
yolks of two eggs, a speck of cayenne pepper, one-
half cup of boiling water, one-half teaspoon of salt.
Beat butter to a cream, add the yolks little by
little, lemon juice, pepper and salt. Cook over
boiling water. Beat with egg beater while cook-
ing until it begins to thicken (about one minute)
then add boiling water, beating all the time.
Put the codfish in cold water, set on the back
part of the range ; when the water gets hot, pour
off, and put on cold water again, until the fish is
freshened, then pick it in small bits. Boil pota-
toes, mash them, and while hot, mix the fish and
potatoes together, using two-thirds potatoes and
one-third codfish. Put in plenty of butter. Make
into balls, and fry in plenty of hot lard. The
lard must be hot before putting the balls into it.
TO BOIL FISH.
Put the fish in a kettle with cold water sufficient
to cover it, having first rolled it in a floured cloth.
Allow five minutes for every pound of fish, count-
ing from the time it begins to boil.
FLUID FOR CLEANING GLOVES.
One gallon deoderized benzine, one-half gallon
chloroform, one-half ounce ether, one ounce of
alcohol, one ounce oil of cologne. Dip the gloves
in the fluid and wash.
FLUID FOR CLEANING SILVER.
One-half pint alcohol, one-quarter of pound pre-
pared chalk, one ounce camphor gum, four ounces
aqua ammonia, one-fourth pound paris white.
This is splendid.
One pound of sal-soda, one-half pound of chloride
lime, dissolved in two quarts warm water; add
two quarts more. Strain and bottle. Make in
an earthen crock. Use one tablespoon of the
fluid to one quart of water. This is splendid for
removing stains from table linen.
• SUCCESSORS TO R. S. KENYON & CO.)
AND MANUFACTURERS OF
Ladies' Fine Furs.
SEAL GARMENTS TO ORDER A SPECIALTY.
S HOULDER CAPES FROM $3.50 TO $1 00.
MUF FS COLLARS, C OLLARETTES. &c.
Gents' Stylish Hats, and Childrens'
THE LARGEST LINE IN WESTEEN NEW YORK.
140 EAST MAIN ST.,
Next door to Sibley. Lindsay & Currs.
TO BUY YOUR
C. P. SEELS Popular Market,
60 LAKE AVENUE,
Where you can get the best meats to be found in
the city. Everything in Meats, Poultry, Fish, Canned
Goods and Vegetables, to be had in a first-class
market, can be found at
^I-KE, just want to REAIIJXD you that the
VIA!/ success of these recipes depends entirely
on the use of the best
always to be found at
J. A. WAD IDGEH'S,
91 and 93 Smith Street.
TELEPHONE 245 D.
Auntie's Egg or Southern Corn Bread — Miss Van Inqen.14.
Brown Bread— Mrs. J. F. White 13
Callie Hillman's Lighting Yeast — Mrs. Wm. Boyd 11
Corn Bread — Mrs. J. H. Padley 13
Corn Cake — Anon 14
Flitters — Mrs. John H. Kinne 14
Graham Bread — Mrs. Sprague 13
Graham Gems No 1. — Mrs Clias. Richards 12
Graham Gems No. 2 — Anon 15
Graham Muffins — Mrs. Chas. Richards 12
Green Corn Griddle Cakes — Anon 15
Johnny Cake — Mrs. J. H. Kinne 14
Koochen — Mrs. John Wallace 15
Muffins — Mrs. Sprague 13
Parker House Rolls No. 1— Miss Cora Clark 11
Parker House Rolls No. 2 — Mrs. Chas. Yates 12
Pop Overs — Mrs. W. H. Armstrong 13
Sally Lunn — Anon 15
Tea Cakes — Mrs R. J. Allen 12
Almond Cream Cake — Miss Kate Allen 60
Angel's Food — Mrs. Jos. Harrison 63
Boiled Frosting — Mrs. Wm. Armstrong 59
Bread Cake — Mrs. Innis Allen 64
Bridget's Bread Cake— Mrs. F. E. Day 65
Caramel Cake — Mrs. Ilervey 64
Chocolate Layer Cake No 1 — Mrs. I. P. Allen 59
Chocolate Cake No. 2 — Mrs. Chas. Richards 59
Chocolate Filling for Cake — Miss Van Ingen 58
Cold Water Cake— Mrs. F. E. Bay 65
Cream Filling — Mrs. Wm. Armstrong 58
Cream Puffs — Mrs. Herwy. .' 64
Delicate Cake — Mrs. Henry Attridge 62
Dried Apple Cake— Anon 65
CAKES— Con tinued. Page.
Fig Filling No. 1 — Mrs. Wm. Armstrong 58
Fig Filling for Cake No. 2— Mrs. J. H. Kinne 59
Five Minute Cake — Anon 6i
French Cake — Mis. J. M. Brown 62
Fruit Cake No. 1 — Mrs. Bowerman 61
Fruit Cake No. 2— Mrs. Jos. Harrison 63
Imperial Cake — Mrs. Wm. Cross 63
Jelly Cake— Mrs. A. T. Leggett 66
Jumbo Cake— Mrs. F. E. Bay 66
Lady Cake — Mrs. James Kelly 59
Layer Cake — Mrs. Wm. Armstrong 58
No Egg Cake— Mrs. J. M. Brown 62
Nut Cake No. 1— Mrs. Wm. Cross 62
Nut Cake No. 2— Mrs. H. W. Bavis 64
Nut Macroons— Mrs. R. J. Allen 62
One Egg Cake — Mrs. H. W. Bavis 61
Orange Filling — Mrs. Wm. Armstrong 58
Pork Cake — Mrs. Henry Atlridge 62
Roll Sponge Cake— Mrs. J. H. Cooper 61
Sand Cake — Anon 63
Spice Cake No. 1 — Mrs. Sprague 60
Spice Cake No. 2— Mrs. J. H. Cooper. 61
Sponge Cake No. 1 — Mrs. Wm. Creelman 61
Sponge Cake No. 2 — Mrs. Wm. Cross 63
White Citron Cake — Mrs. Sprague 6
Butter Scotch — Anon 80*
Chocolate Caramels— Mrs. Chas. Richards 80
Kisses — Mrs. Chas. Richards 80
Molasses Candy — Mrs. W. II. Cross 80
Taffy— Anon 80
Cocoanut Cookies — Anon 55
Doughnuts — Mrs. J. II. Cooper 57
Fried Cakes No. 1— Mrs. W. II. Cross 55
Fried Cakes No. 2— Mrs. Sprague 57
Ginger Cookies— Mrs. Geo. Niclwlson 56
Ginger Bread No. 1— Mrs. J. II. Kinne 53
Ginger Snaps No. 1 — Mrs, J. II. Kinne 53
COOKIES— Continued. P AGE .
Ginger Snaps No. 2 — Mrs. W. II. Creelman 54
Ginger Snaps No. 3 — Mrs. Innis Allen 56
Lemon Tarts — Anon 55
Molasses Cookies No. 1 — Mrs. Wm. Creelman 54
Molasses Cookies No. 2 — Mrs. J. M. Brown 55
Oat Meal Cookies— Mrs. Ceo. Nicholson 56
Soft Ginger Bread No. 2 — Mrs. Chas. Raymond 53
Soft Ginger Cake No. 3— Mrs. F. A. Clark 54
Sugar Cookies No. 1 — Anon 54
Sugar Cookies No. 2 — Mrs. J. M. Brown 55
Sugar Cookies No. 3 — Mrs. J. M. Brown 55
Chicken Croquettes — Mrs. F. O. Ranney 21
Lobster Croquettes — Mrs. T. Bowerman 22
Oyster Croquettes — Mrs. F. C Ranney 22
Rice Croquettes — Mrs. Levi Hey 22
Veal Croquettes — Mrs. F. 0. Ranney 21
Fluid for Cleaning Gloves — Mrs. F. Q. Ranney 86
Fluid for Cleaning Silver— Mrs. F. O. Ranney 86
Jeffla Water — Anon 86
JELLIES AND CUSTARDS.
Apple Jelly — Anon 68
Charlotte Russe No. 1— Mrs. F. O. Ranney 68
Charlotte Russe No 2 — Mrs. Innis Allen 69
Coffee Jelly— Mrs. Wm. Boyd 67
German Cream — Mrs. F. II. Merlau 68
Icing — Anon 70
Lemon Jelly No. 1—Mrs. F. G. Ranney 67
Lemon Jelly No. 2— Miss Kale Allen 67
Meringues — Anon 70
Orange Float — Anon 68
Orange Marmalade — Anon 69
Russian Cream — Miss Van Ingen 69
Chicken Loaf — Anon 26
Chicken Patties — Anon 26
Escaloped Turkey— Anon 25
MEATS — Continued. Page.
Escaloped Veal — Anon 26
Fried Turkey — Anon 26
Frigudel— Mrs. I. P. Allen 27
Ham Balls — Anon 27
How to Roast a Ham — Mrs. C. A. Bowman 27
Jellied Chicken or Veal— Mrs. Bowerman 28
Mock Duck — Anon 28
Roast Turkey — Anon 25
Veal Loaf No. 1— Mrs. F. G. Ranney 27
Veal Loaf No. 2— Mrs. F. H. Merlau 28
A Breakfast Dish of Oysters— Mrs J. II. Padley 17
Creamed Oysters — Mrs. Innis Allen 17
Escaloped Oysters — Mrs. Henry Likely 17
Oyster Fritters — Mrs. John Kinne 18
Oyster Stew — Mrs. Heberling 18
Chili Sauce No. 1— Mrs. Robert Reilly 77
Chili Sauce No. 2— Mrs. F. G. Ranney 77
Chili Sauce No. 3— Mrs. D. J. Sadden 75
Chopped Cucumber Pickles —Miss Van Ingen -4
Cucumber Pickles No 1 — Mrs. F. A. Clark 73
Cucumber Pickles No. 2— Mrs. John H. Kinne 73
Grape Catsup — Mrs. Sprague 76
Green Tomato Pickles — Mrs. Hervey 74
Mustard Pickles No. 1 — Anon 74
Mustard Pickles No. 2 — Mrs. Hervey 76
Picalilli— Anon 77
Pickle Peaches — Mrs. J. II. Kinne 78
Spiced Pears — Anon 78
Spiced Currants — Anon 78
Sweet Green Tomato Pickles No. 2 — Mrs. Hervey 76
Tomato Catsup — Mrs. D. J. Sadden 75
Tomato Pickles No. 3— Mrs. Robert Reilly 76
Tomato Preserves — Mrs. F. G. Ranney 79
Tomato Sauce — Mrs. F. G. Ranney 79
Apple Custard Pie — Anon 42
Boiled Cider Pie— Mrs. Hervey 39
Cn-am Pie— Mrs. Henry Attridge 40
Lemon Cream Pie— Mrs. Levi Hey 39
Lemon Pie No. I— Mrs. B. J. Allen 39
Mince Pie No. 1— Mrs. W. H Gross 41
Mince Pie No. 2— Anon 41
Pine Apple Pie— Mrs. Hervty 41
Pie-Plant Pie— Anon 41
Pumpkin Pie— Mrs. H. W. Davis 40
Squash Pie -Anon ™
Summer Mince Pies— Mrs. Ilerrey 39
Whipped Cream Pie— Mrs. Win. Boyd 42
Baked Potato Balls— Anon 3 '^
Duchess Potatoes— Anon j»*
Escaloped Potatoes No 1— Mrs. Henry Likely 31
Escaloped Potatoes No. 2 -Mrs. Tunis Allen '.31
Lyonnaise Potatoes— Mrs. W. H Duffett 31
Potato Puffs— Mrs. J. H. Padley 31
Potato Surprise— Anon 3v
Apple Custard— Mrs. Ghas. Bichards 4o
Apple Dumpling Dough— Mrs. John Heberling 46
Apple Pudding— Mrs. W. H. Duffett o0
Banana Pudding— Mrs.. G. L. Baymond 47
Corn Pudding— Mrs. John Heberling 46
Corn Starch Pudding— Mrs. Levi Hey 49
Cottage Pudding— Mrs. F. G. Banney 48
English Plum Pudding— Mrs. Win. Duffett 45
Fig Pudding— Mrs. Robert Beilly 4 ^
Graham Pudding— Mrs. Ghas. Bichards 47
Indian Pudding— Mrs. F. G. Banney 45
Kin- George the Fourth Pudding- J/>*. F. 67. Banney At
Plum Pudding— Mrs. A. T. Leggett 48
Queen of Pudding -Anon ,(l
Snow Pudding— Mrs. F. E. Day 48
Steamed Pudding— Mrs. Chas. Yates 49
Steamed Suet Pudding— Mrs. Innis Allen 46
Tapico Pudding— Mrs. F. E. Day 49
The Bishop of Edinhoro's Prune— Mm Van Lngen 48
Cabbage Salad No. 1— Mrs. Wm r Boyd 36
Cabbage Salad No. 2— Mrs. Sptygve 37
Chicken Salad No. 1— Mrs UhOs^Yates 35
Chicken Salad No. 2 — Mrs. Jo's. Harrison 35
Cucumber Salad — Mrs. Jq,mes Kelly 36
Lettuce Salad — Mrs. J. U. Kinne 36
Potato Salad — Mrs. D. J. Sadden 37
Beef Soup — Mrs. J. H. Kinne 8
Bouillon — Miss Van Ingen 7
Celery Soup^* Mrs. Jas. Kelly 8
Corn Soiip-7-Mrs. Jas. Kelly 8
Cream Tomato Soup — Mrs. J. H. Padley 9
Mock Bisque Soup — Miss Van Ingen 10
Potato Soup — Mrs. R. J. Allen 9
• Tomato Soup No. 1—Mrs. R. J. Allen 9
Tomato Soup No. 2 — Mrs. James Kelly 9
Apple Johnathan — Anon 83
Codfish Balls — Anon 85
Five O'clock Tea Crackers — Mrs. Wm. Boyd 84
For an Omelet — Mrs. Sprague 83
Quaker Omelet — Mrs. Bowman 83
Tartar Sauce — Mrs. James Kelly 84
To Bake a Large Fish Whole— Mrs. F. H. Merlau 84
To Boil Fish— Mrs. R. J. Allen 85
Welch Rarebit— Mrs. W. H. Duffett 84
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