•

"All human history attests

That happiness for man-the
Since Eve ate apples, much depends on dinner."

hungry sinner-

-[f3.J'ron .

. . . 19ft-c ...

bowell

== (o~~== :fSooh.

Containing About 600 Tested Receipts.

COMPILED BY THE LADIES OF THE

FIRST B~PTIST

CHURCH.

~Howell,

Michigan~

"

Ho"rELL, MICH.:

REPUBLICAN PRINTING HOUSE, BOOK AND JOB DEPT.,

-1896-

ANNOUNCEMENT.

These books will be offered for sale by a canvassing

committee, or
can be procured at the homes of Mrs. G. E. Mercer and Mrs. Robert D.
Briggs.

Price, Fifty Cents.

PREFACE.

~IIIS

\\b) First Baptist Church.

book is dedicated to the ladies of Howell by the ladies of the

'We have appreciated your aid in so generously giving us tested
~
receipts and trust that the contents of this book will amply repay
you, and that, as the years go by and age creeps over us all, you will
cling to this book as a souvenir, as well as a thoroughly
reliable cook
book. You and your friends will always be welcome at our services:
10:30
- 12:00
6:30
6:00
7:30
7:00
7:30

Morning Service,
Sabbath School,
B. Y. P. U. Meeting-Summer,
B. Y. P. U. Meeting-'Vinter,
Evening Service-Summer,
Evening Service-
'Vinter,
Prayer Meeting, Thursday Evenings,

r,

( r ?

..-

Ta ole of Con tents.

:

,

:

"

:

'1' ••••••••••••••••••••••••

J3READ
BEVERAGES
CAJ(ES
COOKIES ...................................................•.....
CREAMS, CUSTARDS AND FANCY DESSERTS
CONFECTIONEHY
DOUGIINUTS
ENTltEES
EGGS
FISII
FILLINGS AND FROSTINGS
FOOD FOH THE SICK
ICE CUEAM AND ICES
ME ATS
MISCELLANEOUS
MEASUHES AND 'VEIGHTS
OySTERS
POULTRY AND GAME
PAS'rRY
I>ICKLES
PUDDINGS
PUDDING SAUCES
PRESERVES, JELLIES AND CANNED FRUITS
PROPER ACCOMPANIMFNTS ].'OR rHINCII'AL DISHES
HOLLS, MUFFINS AND GEMS
SOUP
SALA D AND SALAD DRESSINGS
SAUCES AN D DHESSINGS
SPICED FRUITS, CATSUPS, ETC
SII]~RBETS AND FROZEN FRUITS
VEGE'fAJ3LES

Page.
65
139
89
,.109
117
133
.115
61
23
9
105
143
123
27
147
155
13
17
73
45
79
87
125
153
69
5
39
35
129
137
51

Dowell

(took :rBook.

SO"'CT:E='s.

"Too many Cooks spoil

the BToth."

FOR SOUPS.
One-eighth o'f a pound each of sage,

SEASONING

summer
savory, bay leaves and marjoram; mix all together and keep
in a jar ready for use. A tablespoon to every quart of stock.
is about the right

A quart of water and a teaspoon of salt

thyme,

proportion to a pound of meat.

If soup is over salted add a teaspoon of sugar and a table-

spoon of vinegar;

it will help to modify it.

Catsups and different sauces are added to soups, according

to the taste ..

PUREE

OF POTATOES.

Boil four large potatoes, drain and mash;

then add two'
quarts of water, a small onion,
two stalks of celery and a
sprig of parsley. When done, pass through a sieve; return
to the fire, season with salt, pepper and two generous
table-
spoonfuls of butter rubbed into a dessert spoonful of flour.
Boil up once and pour
into a tureen, over a cupful of
whipped cream.-[Mrs. W. K. Sexton.

POTATO SOUP.

One quart milk, one slice onion, piece of mace size of
thumb nail. Simmer one hour
in farina kettle. Mash fine
three large sized boiled potatoes, season with salt and butter.
After the milk has boiled one hour pour over potatoes, stir
well and strain into tureen in which you have put a head of
finely chopped parsley. When chopped it will make about
one teaspoonful.-[Mrs.

Fred F. Hubbell.

6

nOWELL

COOK nOOK.

P01'A'1'O SOUP.

Four

potatoes,

large
water until soft.
sweet milk, one tablespoon
Boil up again and serve.-[ Mrs. M. E. Anderson.

onion; boil
a sieve
salt and

through

butter,

Press

in two quarts
and

of
add one pint
to taste.

pepper

one

1'O:JIATO SOUP.

To one quart boiling milk add
for

stewed tomatoes.
butter,
oyster

Do
salt and pepper
flavor.-[Mrs.

not boil
to suit
E. D. Wines.

the taste.

three
fear

tablespoonfuls
of curdling.
This will have

of
Add
an

One qumi milk;

butter,
Will Whitacre.

three ripe tomatoes,

1'OMA'1'O SOUP.
let

it come to a boil; one tablespoon
to taste.-[Mrs.

salt and pepper

of

One quart
salt and pepper
milk.-[Mrs.

each
to taste.

D. Ratz.

T(h1£A'1'O SOUP.
of tomatoes, water

One teaspoon

and milk;
soda before

butter,
adding

CREA:J£ OT!' '1'0.1.1£111'0SOUP.

Add to a pint of water

a teaspoonful

Add a small
Thicken

canned tomatoes,
cloves, a slice of onion
twenty minutes.
few moments
tablespoonful
Add
utes.
a heaping
pepper,
tomatoes,
allowing
but not
through,

strain.
of cornstarch,
to this

tablespoonful
the whole
to boil.-[Mrs.

a little

and a little parsley;

ten medium sized or

a quart

of sugar,

boil
of soda,

of
three or four whole
fifteen
or
teaspoonful
and in a
one quart of milk with a large
and boiling for ten min-
cayenne
of
heated

and the mixture
thoroughly

of butter
to become

a sprinkling

stirring
salt,

of

W. K. Sexton.

CREAM OF CORN SOUP.

To each quart of corn cut fror;n the cob, or canned corn,
then add a large
of flour.
serv-

add three pints of water.
tablespoonful
Boil fifteen minutes more;

Thicken with a tablespoonful

season to taste.

Just before

Boil until

of butter.

tender,

HOWELL

COOK nOOK.

7

ing add a heaping
Sexton.

cupful of whipped

cream.-[lVIrs.

W. K.

SOUP.
the liquid after being drained

RIPPLE

Take

season with salt and pepper,
stir in the liquid, not
-[1\1rs.

J. Cutler.

then beat
letting it boil after

from the soup stock,
and
added.

light

eggs

eggs

three
the

are

MAOARONI
Put a handful of macaroni,

SOUP.
broken

a quart of boiling water;
of strained
cup of cream.-[Mrs.

stewed tomatoes.

let boil an hour,
Just before

C. L. Granger.

into inch pieces,

into
then add two cups
serving
in. a

pour

OELERY SUUP.

Take

the liquid and slice your

boil one-half
-[1\1rs.

hour,
]. Cutler.

then strain,

celery
season with

in small
salt and

pieces,
pepper.

NOODLE SOUP.

soup is made by adding
to any rich
Put one
of
a hole in the center,
Knead

the noodles:
board, making

noodles
cupful

This
To make
moulding
a well beaten egg, with a little salt.
as possible, dredging with a little
slice from the end;
plates until perfectly
when
noodles
-[Mrs.

not
too
into the
J. Noble.

then shake
dry.

hot, with
soup and

out

flour upon
into 'which
and roll as
roll up snugly
strips
be done

soup.
the
put
thin
and
on
oven,
the
twenty minutes.

and place
in the

left open.

Put

flour;
the

This may
both doors
cook

fifteen or

VERjlIIGELLI

SOUP.

Swell one-quarter

of a pound of vermicelli

to a good

quarter

fifteen minutes

beef, veal,
of a pound
it

after

of
in a quart
lamb
or
of sweet
is added.

then

warm water,
chicken
butter;
-[1\1rs.

it
soup or broth, with
Let
S. n. l\10nroe.

soup boil for

add

8

HOWELL COOK BOOK.

EGG DUMPLINGS

FOR SOUP.

To half a pint of milk, put two well beaten eggs and as
much wheat flour as will make a smooth, rather thick batter,
free from lumps. Drop this batter, a tablespoonful at a time,
into boiling soup.-[Mrs.

Chas. Gielow

CORN SOUP.

Cut the corn from the cobs and boil the cobs in water
for at least an hour, than add the grains and boil until
they
are thoroughly done.
Put one dozen ears of corn to a gallon
of water, which will be reduced to three quarts by the time
the soup is done. Then pour on a pint of new milk,
two
well beaten eggs;
to taste. Continue the
boiling a while longer, and stir in, to season and thicken it a
little, a tablespoonful of good butter
rubbed up with two
tablespoons of flour. Corn soup may also be made nicely
with water in which a pair of grown fowls have been boiled
or parboiled, instead of plain water.

salt and .pepper

For a Choice Line of

-

Fresh Groceries,

Fruits, Canned

Goods, Boots and Shoes, Rub=

bers
Call on J. H. MINER,

1Roaste~!
Ifovey's

and Mittens,

East End Grocer.

"Old Virginia" PEANUTS.
Fresh from the patch and right out of the

Roaster. *

Fresh Bread, Cakes, Pies, and Home Made
Candy. Oysters by dish or can. Cream
Soda in season.

~J:s:a::.

".J.1f ay be this isfun,

sitting in the snn

With hook and parasol, as my An,gler wishes,

. lVhile he dips his line in the ocean brine,

Under the imp'ression that his bait will catch the jishes.

In selecting fish, choose those only in which the eye is
the flesh thick and firm, the scales bright

full and prominent,
and fins stiff.

Do not allow fish to remain but a short

time in water.

It makes them soft and flabby.

To thaw out frozen fish, lay them In cold water until

the ice cleaves from the body.

STUFFING

FOR FISH.

thyme, sweet marjoram,

One half cup of fat pork chopped fine, one large

spoon
salt and pepper, a
butter, parsley,
few oysters, two beaten eggs.
l\1ix all with bread crumbs.
A much simpler dressing is good, when the above ingredients
are not at hand. Bread crumbs
are usually on hand, and
with a little seasoning and mincing, serve very well.

FRIED FISII.

(the

After having removed the bones, cut

the fish in pieces,
smaller varieties may De cooked whole.)
if large,
Wash,
if they have lain in salt, and drain. Dip the pieces in
beaten egg, and then in powdered cracker crumbs and fry in
lard as you
lard or butter, not butter alone; or drop in hot
would doughnuts, until a light brown.-[Mrs.
T.]. Andrews.

BOILED FISH.

To four quarts boiling water, add half cup salt and half
Roll the fish in a cloth and. boil slowly, allow-
Serve with drawn butter or

cup vinegar.
ing eight minutes to a pound.
cream sauce.-[l\1rs.

S. B. Lockwood.

10

HOWELL

COOK BOOK.

FRESH FISH BAKED IN CREAM.

Either Mackinaw trout or white fish: Clean and lay on
Then season with salt and very little pep-
fish
slo\vly

ice for two hours.
per, and lay flesh side up in baking dish. Cover over
enough thick sweet cream to entirely cover it. Bake
in a moderately hot oven, until cream is absorbed.-[Mrs.
Chas. Curtis.

Clean well.

BAKED FISH S'l'UFFED.
Sprinkle with salt an hour before cooking.
Stuff with a dressing made of fine bread crumbs, one-half cup
sweet marjoram,
butter, a few oysters, a pinch of thyme,
salt and pepper.
S. E. Lyon.

Bake slowly till done.-[Mrs.

1'0 COOK STURGEON.

Parboil

thoroughly,

the spider one half cup butter
Salt and pepper
two-thirds cooked away,
-[1\1rs. Chas. Curtis.

then 'cut into small slices. Place

in
and one cup sweet cream.
the fish and cook slowly until cream is about
to brook trout.

then serve.

Equal

BAKED FISH lVI'l'H TOJJfATOES.

Put fish in a deep pan.

then pour over
Bake until tender.-[Mrs. Wm. Hunt-

Salt and pepper,

it one can tomatoes.
ington, Jr.

FRIED PERCH.

Dip in flour

Clean and dry thoroughly.

is salted
and peppered, and drop in boiling lard.
Serve on a platter
garnished with sprigs of parsley, or place round them a dou-
ble row of nicely fried oysters. A sprig of parsley in the
the peel cut
center with a half lemon,
in saw teeth, will be
found very decorative.-[Mrs. Wasson.

that

SALT MACKEREL.

To freshen, put skin side up in a crock of' water early in
the evening. Before bedtime, change the water,
and in the
morning clean thoroughly and rinse in clear water. Boil
about five minutes in a frying pan.
Serve on a platter with

HOWELL COOK BOOK.

II

it.
a cup of hot sweet cream 0'1" milk and butter, poured over
Or, broil the fish on a gridiron, after being greased, and serve
with melted butter.-(Mrs.

B. Langworthy.

ESCALOPED

SAL~MON.

Take one can of salmon, from which the oil has been
drained; prepare a pint of
thick milk gravy well seasoned
with salt and pepper, and a small dessert spoonful of Worces-
Place a layer of the salmon in a baking dish,
tershire sauce.
then a layer of rolled crackers,
then cover well with the milk
gravy. Alternate until the dish is full. The last layer should
be crackers. Moisten this with milk and place small pieces
of butter over the top and bake until browned nicely.-[Mrs.
L. C. Palmer.

S ALJJION LOAF.
Save the liquor from a pound can.

Four eggs, two-thirds
cup bread crumbs, four tablespoons melte.d butter, a pinch of
cayenne pepper,
tablespoon parsley cut fine. Put salmon in
earthern dish afte'r removing bones; add butter and mix thor-
oughly to a smooth paste. Beat one egg until
add
crumbs, parsely, pepper and salt When thoroughly mixed,
add salmon.
dish and steam one hour.
Dressing-One
cup milk, one tablespoon corn starch: one
egg, pinch cayenne pepper.
Scald the milk and add corn
starch. Cook one minute; add liquor of fish. Pour this over
loaf and serve hot.-[Mrs.

A. A. Cook.

PGt

in buttered

light;

CODFISH BALLS.

Two quarts potatoes pared and sliced, one pint codfish,
one half cup cream or milk.
from the fish,
and when the pot~toes are half done, put in the fish with the
potatoes. When done, drain and mash thoroughly.
Add
the milk or cream, season to taste with salt and
two eggs,
pepper; make into rolls and fry a golden brown in butter.
T. J. Conely.
-[Mrs.

Pick the bones

CODFISH BALLS,

NO.2.

Pick to pieces as much fish as required. Mix with
mashed potatoes. Add one egg well beaten, and one teacup

•

J

12

HOWELL COOK BOOK.

of sweet milk.
Dewitt Fishbeck.

l\1ake into balls and fry in drippings.-ll\1rs.

P01'TE1J FISH,

Remove head, tail and fins. Clean well; cut in slices an
inch thick; pack in layers in a little jar having a cover, and
between the layers, put one teaspoon each of whole cloves
and whole pepper,
two blades of mace, a bay leaf and a des-
sert spoon of salt. When all is used, cover with vinegar and
water, half and half. Fasten jar cover on with paste.
Place
in a hot oven and bake four hours. The bones will have en-
tirely disappeared.
H. D. Wilber.

Eaten cold or hot.-[Mrs.

EELS.

Eels should be instantly killed by piercing the spinal
skull with a sharp
marrow close to the back part of
Skin them and cut off head and tail.
pointed instrument.
Cut up into frying pieces; throw into boiling water
five
minutes, then drain; roll in flour or corn meal, peppered and
salted, and fry in very hot lard.

the

for

•

FISH CHOWDER.

One half pound pickled pork, one quart potatoes, one
quart tomatoes, one half pint old onions, one half pound hard
crackers, one bunch parsley.
Try the grease from the pork
Slice the potatoes, onions and tomatoes
and put in the pot.
thin and place them in successive layers
in the pot. Then
put in a layer of fish cut in small pieces, then-a layer of crack-
ers. Continue until the pot is half
full. Season successive
layers with pepper and salt. Add water to nearly fill the pot
Boil slowly until the fish is thoroughly
Serve hot.
-[E. D. Galloway.

cooked.

O~ST:E::eS.

"Blest be those Feasts with Simple PlentJI Cl'own'r!"

-( GollLmtith.

PLAIN OYS1JER SOUP.

Drain the liquor from a quart of oysters, and to it add
sea-
let

one quart of boiling water.
son with pepper, salt and butter to taste. Add oysters;
come to a boil, and serve.-[Mrs.

Let boil; skim thoroughly;

J. Cutler.

ESGALOPED

OYSTERS.

Butter a dish; cover the bottom with dry bread crumbs;
add a layer of oysters; butter, salt and pepper. Alternate with
bread crumbs and oysters. Add juice of oysters
and milk.
Cover and bake.-[Mrs.

J. C. Parsons.

ESGALOPED

OYS1'ERS.

Have plenty of fine crushed cracker crumbs. Put layer in
bottom of buttered dish; next layer of oysters.
Season with
salt, pepper and bits of butter, and alternate until dish is full.
Let
liquor of oysters
and rich milk or cream. Cover,
and bake half an hour.
Remove the cover a few moments before taken from the
oven, to brown.-[ Mrs. Francis Lansing, Sr.

the last layer be crackers.

Pour over

FRIED OYSTERS.

Select the largest; drain them; dip in rolled cracker
crumbs that have been seasoned.
Fry in butter until browned.
Grated bread crumbs are more delicate than cracker crumbs.
-[ Mrs. Francis Lansing, Sr.

GREEN CORN OYS1'ERS.

One pint grated corn,

cup cream, one-half cup flour, one-half
powder.
drop in spoonfuls.-[Mrs. D. W. Newell.

Season with salt and pepper.

two well beaten eggs, one-half
baking
Fry in hot butter;

teaspoon

I~

14

HOWELL

COOK BOOK.

BROILED OYSTERS.

Drain and wipe the oysters and dip them in melted but-
a moderate

ter. Then broil them on an oiled griddle over
fire. Season to taste.-[Mrs.

Sarah E. Lyon.

OYSTER PATTIES.

One quart of oysters drained, one pint sweet cream, two
salt and
Put all together and fill pattie shells made

tablespoons of butter,
pepper to taste.
from puff paste.-[Miss Mattie Childers,

three tablespoons corn starch,

OYSTERS ON TOAST.

Broil or fry oysters and lay on buttered toast;

salt and
pepper and pour over rich hot milk. Keep hot until eaten.
-

[Mrs. J. C. Parsons.

OYSTER OMELET.

them cool. Add them to four

Parboil a dozen oysters in their own liquor.

Skim them
eggs.
out and let
Cook the same as ,plain omelet. Thicken
the liquid with
butter rolled in flour; season with salt, a little cayenne pepper
and a teaspoon chopped parsley. Chop up the oysters
and
add to the sauce.
Put a few spoonfuls in the center of
the
omelet before folding. When dished, pour the remainder of
the sauce around it.-[Miss Abbie Lyon.

beaten

CLAM BAKE PIE.

two teaspoons baking

Take one can of clams; put in a deep dish,

season with
Stir well
pepper, salt and butter, and add one pint of water.
add
into two cups of flour,
the flour. Add
butter size of an egg; work well
enough water to make a dough like biscuit. Make a hole
in center of crust; watch this; if the water
add
boiling water through the hole in the crust. When baked,
add water enough to make a gravy for the crust. Bake in a
hot oven one half hour.

powder;

through

Oysters are very nice used in the same way; one pint of

stews

out

oysters in place of clams.-[Mrs.

L. V. M.

HOWELL COOK BOOK.

FRIED

GLAJ.1fS.

Use the largest

dip in finely rolled bread
lard.

Serve very hot,-

sand clams; drain well
crumbs

or cracker

from their
fry

and

liquor;
in hot

[Mrs. Sarah E. Lyon.

LOBSTERS.

Sprinkle

a pudding

it with pepper,

ESCALOPED LOBSTERs-Butter

it a layer of lobster meat picked in small pieces
it.)
then a layer of fine bread crumbs with lumps of butter;
for
lobster
top
For one quart of the mixture,
cup butter.
over
serve hot.-[Miss

in
cut
salt and a little juice of a lemon,
then
layer.
Pour
and

it one pint cream or milk; bake

Jennie Lyon.

use one-half

three-fourths

as before

and use

bread

crumbs

dish,
(do

Put
not

hour

the

Give Us Each Day
Our Daily Bread.

But don't forget to get it at the no WELL BAKERY.

* OED. PURDY, Proprietor.

ID. lM.

lReweII ....

~~rocer~

... PRICES AL WA YS RIOHT.

16

HOWELL

COOK BOOK.

~

"All the labor of Man is for his Mouth." '-

Jfine. (l;roceries
·Jfoo~ ~ro~ucts.

AND----o

•••••

--

It's Just as Easy to Make

Tea or Coffee from the Best Qualities as from any other kinds.
If the
Tea or Coffee tastes better after being made, then you have made an im-
provement and pleased your household.

It usually takes less quantity on account of the extra strength and

purity, so that

the BEST is usually the CHEAPEST.

Our Teas are Pure

And 'Vholesome, and free from any Adulterations
free from dust.

and very

Our Coffees are Pure

And 'Vholesome, and free from any Adulteration.
'Ve never buy sour, tough Coffees.

~'Ve

claim nothing for any of our goods that will not stand the test
of actual use.

Wm. McPherson & Sons.

r

:E?oultry and C-ams.

Unqniet meals make ill (li.gestions.-[Shakespeare.

FOR BAKED MEATS

AND FOWLS.

Make a soft batter of flour and water and cover meat or
in the oven and bake. Remove

fowls all-over;
paste when done and season with salt and pepper.
-[Mrs.

G. Purdy.

then put

PRESSED

CHICKEN.
tender.

Two chickens boiled until

the skin
and bones; break in pieces (qot too fine) and dark ,and white
meat together;
to taste. Boil down
the liquor to one cupful and turn over the meat, packed in a
bar tin. Place on the ice. Three eggs boiled hard, chopped
and added to the above is liked by many.-[l\1rs. Wm. Wells.

salt, pepper and butter

Remove

BAKED CHICKEN.

A piece of butter the size of an egg; melt and rub in a
of salt and
Rub this on the outside of
them

tablespoonful of
one-half teaspoonful of pepper.
two small chickens and a little salt on the inside. Let
stand over night and bake next day.-[Mrs.

flour and one

tablespoonful

Dr. O'Neil.

CHICKEN

PIE.

Cut up two young chickens; unjointing the legs at

the
knee and splitting the breast in t.wo. Put over in a stew kettle
with water enough to cover and stew until done,
seasoning
with salt and a very little pepper. When tender, very tender,
put in a small piece of butter and one-half cup sweet
cream.
Rub a small tablespoonful of flour smooth in water and thick-
en.
Place in a deep pan and cover top only with rich biscuit
dough made either with cream and soda or sweet milk and
baking powder.
Bake until done and delicately browned.
Have enough gravy left
in the kettle to serve with the pie.
-lMrs. E. Latson.

HOWELL COOK BOOK.

CHICKEN

HASH.

Mince the cold chicken not very fine, and to a cup of
meat add two tablespoons of butter, a half cup of milk, a very
little onion, salt, pepper and mace to taste.
Stir it frequently
and serve hot, garnished with parsley. A nice breakfast dish.
-[Mrs.

J. T. Emmett.

CHICKEN

OYSTER

PIE.

Cut the chicken in very small pieces and stew until

ten-
der, seasoning with butter, pepper and salt. Line a deep pie
dish with biscuit dough made with baking
rolled
quite thin; then put into the dish a layer of chicken, then a
layer of oysters with small bits of butter and a little salt.
So
continue until the dish is full, putting over the top a covering
of thinly rolled crust. Before putting on top crust pour over
the oysters and chicken a little of the liquor
the
chic.ken was cooked and thicken the rest with the oyster
juice to serve with the pie.-[Mrs.

Beckwith.

in which

powder,

CREAlJIED CHICKENS.

Dress and joint

and cover
Place in a dripper
them.
Season with salt, pepper and a
with thick sweet cream.
Place in the oven and when the cream
small piece of butter.
is cooked away,
the chicken is ready to serve. After taking
from the pan, add a little more milk and cream and thicken
for gravy.-[Mrs. M. Statia.

CHICKEN

CHEESE.

Cook until meat

falls from the bones; boil down the
liquor one-half; stir in meat, seasoned with salt and pepper,
with a little summer savory in the liquor, and put in a mold
to harden.-[Mrs.

L. Reed .•

CHICKEN

CROQUETTES.

One pint of finely chopped cooked chicken, one table-
spoon salt, one-half teaspoon of pepper, one cup of cream or
chicken broth, one tablespoon flour, one tablespoon lemon
juice, one pint bread crumbs and three tablespoons of butter.

-----.--.------=-:o

...,.......,...-~-~~----------_=__-_"...._-

BOWELL COOK BOOK.

the stock and butter on the stove, and when

Put
the chicken and seasoning,
well beaten.
Boil
take a tablespoonful
or cracker
placing a few at a time in a frying basket.
paper

boiling, add
thickening with the flour and eggs
cool;
then
fine bread
fry in boiling fat,
Drain
on a soft

the mixture
into a ball by using

crumbs. When all are finished,

in a warm pan.

two minutes.

and roll

Let

each

the

a

inside

savory.

BAKED DUGK-TA.LlfE OR WILD.
of

of onion.

and summer

if you wish.

This will absorb

full and sew up tightly

them one hour, putting
piece

duck
Parboil
good
sized
strong
flavor;
then stuff with a rich dressing made with bread crumbs
flavored with chopped onions, and plenty of butter,
seasoned
with salt, pepper
Instead of onions, use
oysters
pla'ce
in baking dish, sprinkling with salt, and turn in plenty of hot
leave
water with which to baste.
away;
the door ajar so that
baste frequently with the hot water
this
way for one-half hour until as much of the oil has
out
and add plenty of butter
as possible;
and a little water,
ten minutes
done.
At
Thicken
gravy in the pan after

then turn off this water,
every

last dredge with flour and

the strong order may be

and
the ducks.

Cook
come

into a hot

and baste

removing

in the

brown.

butter,

oven

and

carried

Stuff

Put

Geese, wild or tame should be cooked the same.

and

until

pan.

-[1\1rs. W. B. Clark.

The

bread

Dress carefully;

ROAST 'PURKEY.
rub the inside with salt and hang
then wipe the inside dry with a napkin.
and sew up tightly.
too fresh

drain an hour;
with a dressing
made with not
l\10isten these with hot milk; use plenty of butter
with salt and pepper
oysters
or you may use all including
and wings
to the body and cover
paste made with flour and water.
hot, and cover over
ened,
two thicknesses

up
to
Stuff
be
pieces.
and season
and any sweet herb liked; or use simply
bread;
Tie legs
the entire fowl with a thick
too
is hard-
in the

dressing may
into

instead, using the oyster

Place in the oven, not

as soon as the paste

of brown paper.

a little chopped

to moisten the

Have water

the turkey

broken

onion.

liquor

small

20

HOWELL COOK BOOK.

bottom of pan and baste the paste if getting too hard.
If large, .
bake two hours with the paste onI then remove and continue
baking one-half hour. During this half hour baste every ten
minutes with butter and water. A small turkey will cook in
an hour and a half.

Cook giblets in water then chop and add all to the bak-

ing pan and thicken for gravy.-[Mrs. Wm. Andrews.

I. Wash and wipe dry; salt inside and out;

stuff with
roll in crumbs and fry in plenty of butter and drip-

QUAILS.

dressing;
pings.

2. Stew as for fricassee, and. bake in a pie,

chicken.

same as

3. Split in two and broil till thoroughly done; put on a
and plenty of

hot platter, and season with salt and pepper
butter-

4, Or, split in two; lay flat in baking dish; cover with

cream and bake until tender, keeping covered.
-[Mrs.

Chas. Curtis.

TO FRY COLD TURKEY.

Cut in neat pieces the remains of

the turkey; make a
batter of beaten egg, fine bread crumbs, seasoned with pep-
per, salt and a little mace and chopped parsley. Dip pieces
into this and fry light brown.
Flavor the gravy with mush-
room catsup and pour over them and serve.-(Mrs.

Smith.

TO ROAS1' PARTRIDGES.

all

Carefully cut out

the shot, wash thoroughly

but
rinse again and wipe dry.
quickly, using soda in the water;
Stuff them and sew up.
to the
the legs and wings
Skewer
body; larder the breast with very thin slices of fat salt pork;
place them in the oven, and baste with butter and water be-
fore taking up, having seasoned them with salt and pepper;
or, leave out the pork and use only butter;
or, cook them
without stuffing.
thickened
with flour.

1\1ake a gravy of the drippings

HOWELL COOK BOOK.

21

These

are very fine broiled,

first splitting

placing on a gridiron
tin and broil slowly at first.-[Mrs.

the inside down;

cover with

l\1ary A. Lown.

down the back,
a baking

RABBIT.

FRICASSEE
Clean two young rabbits;
Put

a pinch of pepper,
thin slices.

cut
into a sauce-pan with a pint
an onion finely minced,
half

into joints, and soak in salt
of
a
a
Cover
stew
in a dish where
cream or
a ta-
of

stirred in a little at a time,

the rabbits
Add to the gravy a cup .of

and set

a bunch of sweet herbs,

and water half an hour.
cold water,
pinch of mace, half a nutmeg,
pound of salt pork cut
until
they will keep warm.
milk,
blespoonful
flour and a little milk.
remove
from the fire, squeeze in the juice of a lemon,
time, and pour over

two well beaten eggs,

Boil up once;

the rabbits.

Take out

and a thickening made of a tablespoon

the
stirring

sauce-pan
the

all

in small

tender.

butter,

and

and

Sweet
Melodies of other days---o

May be all very well to dream about, but when it comes
down to stern reality,

HOVEY'S

BAKEB.Y AND CANDY STORE
Is the place to do-

BUSINESS.

22

Em--
-.----.-----

..~---'_.--

HOWELL

COOK BOOK.

-.-----.---

-.-----m'-----"~----.-----.-----'

I

,
•

,

I
II

It

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.,
.1

__

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...

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,
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•
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......

jt

II
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"

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,

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~Obsdlt

--------

jf. lEt (5fffor~t

-THE-

Eye
...Specialist

---~

...

If your Eyes need Attention ....

ELxa.mination

ffre:.e:..

Office in

C. A. Wing's Dental Parlors.

bowell, mfclJ.

"Get a husband what he likes,
And save a 7mnd'l'ed llO'ltseholrl strifes."

BREAKF AS'l' RELISH.

To one well beaten egg add one spoonful sweet milk.
Fry in buttered spider,
rolling up as it cooks. They look
better cooked separately and are very nice. Season when
done.-[Mrs.

G. W. Axtell.

BREAKF AS'l' DISH.

One slice bread and one pint milk boiled together; one
cup finely chopped fried ham, one egg. Beat egg and ham
together;
H.
D. Wilber.

salt and pepper. Bake a light brown.-[Mrs.

POACHED

EGGS.

Break them in hot milk instead of water.

First wet
the milk from scorching.

your spider with water to prevent
-[Mrs. H. J. Sweet.

DEVILED

EGGS.

Take

cold, hard boiled eggs; half

remove the yolks
mustard,
vinegar to suit
the mixture.-[ Mrs. G. E. Mercer.

two-thirds sugar,

taste;

them lengthwise;
and mix them with one-half teaspoon
three-fourths salt, one-half pepper,
then fill the cavity in the eggs with

SHIRRED

EGGS.

Have ready the small dishes

to
serve the eggs. Drop into each carefully one egg, being
cautious not to break the yolk.
Stand these dishes in a pan
then in the oven for about two minutes, or until
of hot water,
slightly cooked; dust with salt and pepper.
Put on each a
bit of butter.-[Mrs.

in which you expect

1. W. Bush.

HOWEJ~L COOK BOOK.

DRESSED EGGS.

Boil hard one-half dozen eggs; cut in halves;

take out
yolks; mince yolks finely with half their bulk of sharp green
pickles chopped fine; season with salt and pepper; work in
little butter;
fill whites with this and serve for sandwiches.
-[Mrs. Geo. Wessinger.

EGG OMELET.

Seven eggs, pinch of salt, large tablespoonful flour, one
pint milk; beat together and pour into a well buttered spider.
Bake like griddle cakes.-[Miss

Jennie McLean.

OMELET.

One-half cup grated bread crumbs;

eggs

milk; four
Cook ten minutes in well greased dish.-[Mrs.
strong.

beaten separately;

fill cup with swJet
salt; add whites last.
S. M. Arm-

PRESSED EGGS.

Boil twelve eggs hard;

season with salt, pepper and butter.
milk; pack in dish and set away to cool. Slice off.-[Mrs.
Chas. Gielow.

take out of shells; chop fine;
If too dry, add a little

BAKED EGGS.'

eggs

eight

Break

in
three tablespoons
Set in oven and bake about twenty minutes. Serve

pepper and salt, bits of butter, and about
cream.
very hot.-

into a well buttered dish; put

[Mrs. Geo. Wessinger.

PICKLED EGGS.

Select nice, fresh ones; boil hard, remove shells; put
J. Cole.

them in vinegar in which beets have been pickled.
-[Mrs.

nOWELL

COOK BOOK.

JELLY
tablespoons

OJIE J~l!;"1'.

milk;

Six eggs,

three

and milk.

Stir
in hot pan and pour

Beat yolks well, add seasoning,
froth,

pepper.
to a stiff
spoon butter
stove a minute,
firm spread with any kind of jelly-currant
-fold

then finish cooking

quickly and serve on hot platter.-[l\1rs.

thoroughly.

all
in mixture.

Let
in oven. When

then whites
Put

season with salt and
beaten
table-
on
stand
light and
is best
C. G. Jewett.

or grape

J. C. WALTON,

~

DENTIST.

~

t1esse ~rothers

• ~O.,

PHOPHIETOHS

The Palace Market.

OF

Dealers in-

Fresh and ::;alt Meats.

Howell, Mich.

26

HOWELL

COOK nOOK.

The Woman's Christian Temperance

Union

of Ir owell sends greetings and best wishes for
women of Howell and Livingston
"Howell Cook Book."

to the
county, and all purchasers of the

the New Year

You are referred to:

Mus. CnAS. CURTIS,
Mus. D. McINTYRE,
'V1\[. ANDREWS,
MltS.
Mus. Tnos. GannoN.

'Ve cordially invite all to our monthly meetings,

the second Tuesday
of each month, where you may listen to interesting papers, and by your
presence cheer and encourage those engaged in this peaceful conflict of
Hight against "'rong.

Corne and join the "White Hibboners."

"re believe that "Cleanliness is next to Godliness;"

in whiteness for
therefore, we would direct your attention to a soap
heart, soul and body;
that "Leads 'em all," which will accomplish all possible for the outward
man.

A large number of our women have tllOl'O'ltg7ll1/

and pronounce it the best
good for the kitchen, and as a toilet soap is unexcelled.

they ever used.

tested this soap,
It is good for the laundry,

We "Lead 'em all/' and may this lead you all-every woman who
any
to "Beurmann'&, Marston's," who will be glad to supply

wants the worth of her money in a bar of soap that will outlast
other-straight
you with this superior article.

Uememberthe

"Lead 'em all" is the best; six bars for

twenty-five

cents.

to boil with

cold water.

use
otherwise

should
for soup,

be put
then
be kept boiling,

All meats
unless
intended
should always
it., The more gently meat boils
Allow about
meat,
meat.
Twenty minutes
beef, which requires

a hot oven for
to the pound

and from one-half

twenty minutes

Have

the more
to the pound

to three-quarters

roasting meats,

is required

boiling

water,
The water
the meat will absorb
be.
fresh
salt
often.
except

of an hour
and baste
for all meats

tender
for boiling

it will

for

from fifteen to twenty minutes.

Pour

over

the beef
juices,

RUAS'l' BEEF.
a cupful
and if

of boiling
the meat has

help keep in the
cover
can be
pepper

removed
and baste

those portions with a paste of
done.

fully

before
frequently.-[lVlrs.

water;
an excess
and water,

this will
of
fat
which
and

salt

flour

Season

with
F. F. Hubbell.

PUDDIN(}
pint of milk:
Stir
the meat

WI'l'H RUAS'l'.
three
to a smooth

eggs, one cup
batter
twenty minutes

and
before

of
pour
it

the meat up by putting

small pine sticks underneath

For

every
of salt.
under

pinch
dripper
Raise

flour,
a
into
the
is done.
it.

Boil a knuckle

of veal. When

cold,

line

a baking

VEAL

LOAF.

until

then
or mold with slices of cold boiled eggs,
is filled with
and alternate
pieces
dish
Boil down the water,
whole hard boiled eggs.
meat was boiled,
to one
pint.
well;
loaf
out on
cool.
to
garnish with parsley.-[Mrs.

W. K. Sexton.

Season
Turn

away

and

set

a layer

dish
of veal,
and
the
the
and

of meat
in which
over

pour
a platter

Three
salt pork,

pounds
one

of veal chopped

fine, one-quarter

dozen

crackers

rolled

fine,

two

pound
eggs well

VEAL LOAF.

HOWELL

COOK nOOK.

salt, one-half
beaten, one cup of milk,
tablespoonful
size of an egg. Mix all
together and bake in a bar tin .from one and a half to two
hours. Baste frequently with hot water anel butter.

two tablespoonfuls

of pepper, butter

-[Mrs.

F. Lansing, Jr.

VEAL

LOAF.

very

Chop

fine three pounds veal

one
pound buttered crackers rolled fine, two eggs, butter size of
an egg, two tablespoons salt, one of pepper; mix thoroughly
and mould into shape. Bake two hours with water
enough
to keep from burning.-[Mrs.

L. M. Pettibone.

(uncooked;)

BEEF

LOAF.

round

one-half pounds

Two
and
steak, one-quarter
pound of
salt pork or bacon; chop very fine. One cup
rolled crackers, one cup milk, three
eggs, one tablespoonful
of flour, a small piece of butter;
salt and pepper;
if
liked. Roll the crackers and soak in the milk one-half hour;
mix meat, milk, eggs, crackers; beat until light, press into a
buttered tin and pour over it a little water. Bake two hours.
George Sexton.

-[Mrs.

sage

BEEF

LUAF.

Two pounds of lean beef steak chopped fine,
crackers

twenty-
two eggs, one-half. cup sweet
to

size of an egg;

salt and pepper

rolled fine;

lVlixthoroughly and bake slowly. Eat cold.

four
cream or milk, butter
taste.

-[Mrs.

Hiram Hopper.

"ffIEAl' P A'l"l'IES.

Line small patty tins with good puff paste and bake in a
fine;
quick oven. Chop remnants of chicken or other meat
season with salt and pepper, and heat in a little butter
sauce.
Fill the shells and put them back in the oven to brown. A
flavoring of tomato improves some meats used this way.

-[1\1rs. S. B. Rubert.

HO\VELL COOK BOOK.

BEEF

PATTIES.

A nice way to use the left over

roast beef

meat, add one or two eggs, moisten with
make into rolls and fry slowly in beef drippings

a little

is to chop the
hot water;
or butter.
T. J. Conley.

-[Mrs.

beef

Chop

ltfOCK SA USAGE.
pork
season with salt

or any
and pepper-sage,

together;
add one egg, one-half
make into pats and fry same as sausage.-[l\1iss

cup milk,

or

one tablespoonful

of flour;

if liked-and

Crittenden.

cold left over meats

all

RECEIP1'

FOR MAKING SAUSAGE.

For

ten pounds meat

take

three of sage and two of pepper.
cutting.-[Mrs.

S. B. Monroe.

four

tablespoonfuls

To

be seasoned

of salt,
before

I.NE.XPENSIVE
Get a nice beef shallk;

the meat will

fall
is reduced to one pint.

boil until
water
and gristle,
liquor;
Slice for tea.-[ Mrs. M. W. Gifford,

and chop
stir all together,

very fine;
put

PRESSED

BEEF.

put on to boil in plenty of water;
the
from the bones,
from the meat, bones
the
in a mould and set away to cool.

season to taste;

and until

Remove

add

HAGGIS.
liver and heart-the
heart;

clean the

and

a sheep's head,

Take
in bacon-wash

liver
muscular part, and chop it fine; chop also liver,
bacon; mix with the chopped head,
tongue,
cup bread crumbs,
heart one-half
two eggs,
two anchovys, pepper
turn into a well buttered mold;
three

of the
away the
and
and
the grated rind of a lemon,
together;
and salt.
cover with a lid, and
steam

r Warnes.

weight
take

tongue
bacon

l\1ix all

hours.-

liver,

ltfEAT BALLS.

Cold meat

of
till very soft;
two-thirds

any kind
squeeze
as much

chopped
the water
bread

soak bread

fine;
from the bread,

in
and
as meat; mix thoroughly

water
have

HOWELL

COOK BOOK.

Beat two eggs well and mix in; add salt, onion
together.
and sage, if liked. Make into balls the size of small biscuits,
and fry in hot drippings or butter until brown.

-[Mrs.

Barbour.

BOAS'l'MEAT.

For a three pound roast put a piece of butter the size of
then
sea-
in the oven
the meat
out

an egg into an iron kettle, previously heated very hot;
put in the roast;
turn several times for twenty minutes;
son with salt and pepper; cover tightly and put
-about
as hot as for bread. After
make gravy; both are very fine.-[Mrs.

R. P. Huntington.

taking

BOAS'l' HAUNCH OF VENISON.

Draw the dry skin from the meat and wipe with a damp
towel. Make a paste of cold water, one pint, and one quart
of flour. Cover the venison with this, and place. in a hot
oven. As the paste browns baste frequently with the gravy
in the pan. After cooking one hour and a half remove
the
paste, cover meat with butter, and dredge thickly with flour,
baking one hour longer, basting frequently with butter
and
flour.

Serve with game sauce.-[Mrs.

C. G. Jewett.

BROILED

VENISON

STEAK.

It

Venison steak should be broiled over a clear

turn-
ing often.
requires more cooking than beef. When
sufilciently done, season with salt and pepper; pour over two
tablespoonfuls currant
jelly melted with a piece of butter.
Serve hot on hot plates.-[Mrs. Wasson.

fire,

HAM A LA MODE.

Cut a good roast size from the large end of a fresh ham,
remove the bone, and, with a steel, at small distances, make
holes, filling each as made with a dressing of bread crumbs,
and
oysters minced finely, butter, a little salt and cayenne,
the whole moistened sufficiently with the oyster
liquor.
Lay
in a pan, place in a steamer and steam for about an hour.
Serve with white sauce and sour acid fruit

jelly.

HOWELL COOK nOOK.

31

HAJ.l1 AND EGGS.

Lay thin slices of ham in the bottom of a pan, break

each slice a fresh egg, with a bit of butter
Set
the taste.

they are whitened

in the oven until

and

on top
cooked

on
of each.
to suit

HA1JI SANDWICHES.
of lean

boiled

as

One

Three

for salad.

eggs
smooth

pounds
boiled hard, whites

ham chopped
chopped
dozen
large
rubbed
prepared mustard; mix the mustard with
eggs, one cupful of sour cream, butter
all, and
grah~'lm or white bread in very thin
the crust.
be with
shaped pieces.

fine, one
yolks'
of
the
size of an egg; mix
either
off all
they may
heart-
and

fine, and
tablespoonful
of
the yolks

If wanted for fancy luncheons

Spread the mixture between.

Cut
trimming
teas,

into diamond

and creamy.

together

a very

slices,

sharp

knife

light

until

stir

cut

or

-[Mrs.

Harvey Pelton.

S1'UFFED LEG OF LAjJfB.

five

Procure

pounds,

have
the
Rub salt

and
thus leaving a pocket.
a nice
fill

removed,
dressing
prepare
the
liked,
lumps of butter over
frequently with butter and water, but have as
the pan as possible to keep meat
from burning.
mint sauce.-[Mrs.

pocket
the meat, dredge with flour,

F. P. Schroeder.

flavored with

sew edges

bone
outside
onion and

and

and

carefully
in;
and
if
sage,
Put
baste
in
Serve with

together.
and

little water

SMOTHERED

BEEF

STEAK.

Broil

the steak on a broiler or in a hot frying
and

cover

the
or butter,

steak,
stirring

to
nicely
onions
enough
in drippings
spider
separate
until done. When
avoid burning,
onions on the
steak
another hot platter,

in a very
so that

both are
hot platter,

th,e meat may absorb

-[1\1rs.

frequently,
turn

pan;
chop
cook in a
to
done,
the
and cover with
flavor.
Frank Culver.

their

BEEF

STEAK

AND OYSTERS.

For

a steak

of three

pounds

use

a quart

of oysters.

32 

HOWELL  COOK  BOOK. 

Broil  the  steak,  without  salting  it,  as  quickly  as  possible  over 
a  very  hot  fire;  when  brown,  season  with  salt  and  pepper, 
put  on  a  very  hot  platter  and  pour  over  it the  oysters  without 
any  liquid. 
I Hce  butter  and  lay  upon  the  oysters,  and  put 
dish  into  the  oven,  verv  hot,  until  oysters  are  curled. 

—[Mrs.  H.  D.  Wilber. 

FILLED  BEEF  STEAK. 

Have  a  round  stake  cut  one  inch  thick;  prepare  a  nice 
dressing  of  bread  crumbs,  a  little  chopped  onion,  and  thyme, 
butter,  pepper  and  salt.  Spread  this  thickly  over  the  meat, 
roll  up  and  tie 
twine.  Place  in  a  kettle  with 
very  little  water,  turn  frequently,  and  cook  two  hours;  place 
mi  a  platter,  removing 
the  strings.  Make  a  gravy  of  the 
liquor  in  the  kettle  and  pour  on  the  steak. 

tightly  with 

— [Mrs.  P.  11. Sexton. 

CALF'S  LIVER  BRAISED. 

Wash  and  wipe  a  calf's  liver.  Put  two  or  three  slices  of 
salt  pork  in  the  braising  dish,  and  a  small  onion  in  pieces 
spread  over  the  pork;  lay  the  liver  on  this;  season  with  salt 
and  pepper,  and  dredge  thickly  with  Hour.  Cover  the  pan 
and  cook  on  back  of  stove  for  half  an  hour,  slowly;  then  add 
the 
a  boquet  of  sweet  herbs  and  three  pints  of  water.  Put 
fre(cid:173)
pan  in  a  moderate  oven  and  cook  for  two  hours;  baste 
quently  with  the  gravy  in  the  pan;  strain  the  gravy  over 
the 
liver  when  it  is  dished.—  j Mrs.  C.  G.  Jewett. 

VEAL  CUTLETS. 

,son  with  salt  and  pepper;  dip  each  piece  into  beaten 
.  then  into  cracker  or  bread  crumbs,  and  fry  in  butter 

until  nicely  browned.  Order  your  cutlets  cut  very  thin. 

—[Mrs.  S.  B.  Lockwood. 

ROAST PORE  WITH  CELERY  BRR 

Take 

four 

to  six  pounds  of 

thoroughly  rub  with  salt  and  flour;  place 
allow  from  thirty  to  forty  minutes  to  the  pound  for 
in  a  moderate  oven.  One  hour  before  serving  take 

the  round,  wash  and 
in  roaster,  and 
roasting 
from 

HOWELL  COOK  BOOK. 

33 

oven  and  place  on  roast  a  dressing  made  as  follows:  One 
quart  bread  crumbs  moistened  with  hot  water,  butter  size  of 
large  e g g,  salt  and  pepper  to  taste,  and  one  cupful  of  celery 
cut  in  small  pieces;  return  to  tin-  oven  one  hour  to  brown. 

—| Mrs.  W.  L.  Knapp. 

Pies'  FBBT. 

Clean 

feet  and  hoek  by  soaking  oyer  night 
Strong  soda  water:  scrape  and  clean  until  white  and 
then  wrap  each  foot  and  hock 
closely  with 
cotton  b a n d a ge  will  keep 
them  much  sweeter  and  more  palatable. 

in  quite 
smooth. 
tie 
T he 
in.  which  will  m a ke 

in  a  cotton  b a n d a ge  and 

twine-,  and  boil 

four  hours  constantly. 

the  gelatine 

|  !'•  T.  Ik 

For 

* 

fine  flfoillincn> 

* 

Visit  W.  M.  BEACH. 

II.  always has the  ! 

-igns and  Most  Artistic  Hats  and  l.onnets. 

Prepare  for  Storms. 

Protest  your  health.  We only  live  once. 
We suggest  YOU buy  one of  our 

o 

RAINPROOF  AND  SNOWPROOF 
MArnvrncHEc  ^_ 

And  thereto  save a large  doctors  bill  and  also a  short 
life.  This  is  worthy  of  your  consideration,  and  is a 
good  investment. 

GARLAND  MACKINTOSH  CO. 

* 

* 

34

HOWELL

COOK BOOK.

Garland;-
~toves - and - 'tangeS

~.

-ARE-

THE WORLD'S BEST.

Made by Experienced
Made to do First-class IVo1'kfor years.
Sold at Prices that Defy Oompetition, quality considered.

lVo'rkmen.

'*

FRED P. SCHROEDER,

Agent for "owell, Michigan.

Sa u..oes and.

::D:J:essings.

Sauces, as well as the condiments used in seasoning
food, while
they may not be so nutritious in themselves,
render many dishes very palatable that might otherwise be
rejected.

DRA lVN BU1lTER SAUCE.

Half

cup butter, dessertspoon

rubbed well
together; put into a saucepan with one cup hot water or
in a larger vessel of boiling water.
stock;
Keep moving the saucepan.
Season with salt and pepper.
When thoroughly mixed, take off. Do not let boil.

cover and set

of

flour

PLAIN WHITE SAUCE AND CREAM SAUCE.

Tablespoon each butter and flour, made

smooth in a
saucepan over the fire; add a pint of boiling water
slowly.
If it seems too thin, cook longer. By using milk or cream
it becomes cream sauce.

EGG SAUCE FOR FISH.

Add chopped hard boiled eggs to a plain white sauce.

WHITE SAUCE FOR GAME.

One cup hot water

in a stewpan, one cup butter,

two
tablespoons grated bread crumbs,' grated rind of a lemon, a
blade of mace. Cook slowly about
five minutes. Add to
this one-half cup vinegar and two or three lumps loaf sugar.
Let boil up and serve.

Make a drawn butter

parsley into boiling water,
drawn butter.

PARSLEY

SAUCE.

sauce. Dip a bunch of fresh
it into the

then mince it and stir

CELERY SAUCE FOR BOILED FOWLS.

Cook in a pint of water two heads celery cut small; one

36 

HOWELL  COOK  BOOK. 

pooo  salt.  Kub  together  a tablespoon  of  Hour  with same 
of  butter,  and  put  into a  pint  of  cream  «>r  rich  milk.  Pour 
over  the  celery,  lei  come  to a  boil  and  Berve. 

MINT  BAUi 

Mil  two  tablespoons  chopped  spearmint  with  one-half 
cup  vinegar  and  a  tablespoon  of  sugar.  Serve  with  roast 
lamb  or  mutton. 

MEAT  BAUi 

i  each  of  large  ripe  tomatoes,  onions  and  tart 
two  pounds chopped  and seeded  raisins, 
ripe  peppers,  tin- sameof  green 

applf.s  all chopped 
two  pounds  brown  §[ 
ones;  one-half  cup  salt,  two  tabh 
enough  to cover.  Cook  one  hour.  Seal  tight. 

pepper,  vinej 

—|  & 
MAITRM  VtHOTEL  BAUi 
cupful  of  drawn  butter;  add  to  it  the juice of 

\  Brown. 

a  lemon,  two  tal 

-  minced  onion, 

three  of 

chopped 

>>nful of  thyme  or  summer  savory,  a  pinch of 

Sumner  over  the  tire  and  stir  well.  1 

tine  and 
;nt  with  all  kinds  of  fish. 

()r 

h  of  chopped  capers  and  butter,  one 

a  pinch  of  pep] 

with  boiled  fish. 

u. 

One  quart  soak 
•half  cup sugar, butte 

one  teaspoon  cinnamon. 

c  quart  apples  chopped 

tine. 
ralnut,  one  cup  raisins. 

DC  hour. 

Th 

common 

thyme,  basil,  mint. 

HERBS. 

B.  R u b e r t. 

m,  summer  -

RRY  m\Yj>; 

T h r ee  ounces  turmeric  powder,  four  of 

enriander 

one-fourth  each  of  cayenne  pepper 

and 

cumin 

-

pper,  one  each  of  fenugreek  and  gin-

• 

H()\\  I  I.I.  00OK  H o o k. 

Pound  very  fine;  lift  and  keep  tightly  corked 
T h is  can  be  had  already  prepared  at  most  druggiata,  and 
it 
is much  leu  trouble  to purchaae  it  than  to  make  il at borne. 

.1  bottle. 

In 

EM. 

Put  a lump  of  butter  Into  •  hot  hying  pan  and 
it  until 

Stir  brown  Hour 

into 

toi 
it 

is 

I'M-  it  for  coloring  graviea  and 

about  until  it  browns. 
smooth  and  begim  to boil. 
MUD 

Spread  BoUT  upon  a  tin  pie  plate;  set  it  upon 

th< 

BROWS 

Flora. 

or  in  a  very  hot  oven,  ami  stir  continually  after 
color,  until  it  is brown  all  through.  Keep  it  alwayi  on  hand. 
put  away  in  a 
Dt  for 

it  b e g im 

tightly. 

It  il 

tO 

<] 

ring  and  thickening  many  diah 

GUARANTEE 

Soot and §>hoe $ 
§>lor(±—=*~ 

• ry  pair  of  Hoots  and  Shoe*  bought  of  u*  Guaranteed 

HOMER  N.  BEACH. 

/

•

HOWELL

COOK BOOK.

ffORNUNO,

The Tailor,-

'Vould announce to his friends and patrons that he has a
splendid stock of---o

jfaII an~ 'Wtinter
Suitings

an~ ~\'?ercoatings.

lIe always guarantess A PERFECT, FIT and PRICES TO
SUIT THE TIMES.

Workmanship Always First=Class.

JE. 1. B\1cr)?, ID. ID. $.

*'

All work done in a Careful and Scientific manner.

Extraction Made Easy ....

By the use of Local Anesthetics in cases where it is neces-
sary to extract.
llut care for your teeth and save them
when you can, as you can never buy any as good.

E. L. ~~ERV,

Office in Briggs Block.

"owell, Mich.

S~J:....~:D

~~:D

S~:L,.A.:D

J:):EaJ;;J SSJ:~G-

..

Salads

should be

Have everything
be of the freshest material.
drop at a time,
substituted
be prepared

stirring

if oil is disagreeable.
and bottled for future use.

prepared.
used should
a
can be
salads may

in just

served

the
as cold as possible.

day

they

are

Everything

constantly.

In using olive oil put
butter
for

Dressings

Melted

PEANU1'

SALAD.

Put one cup of peanut meats

them soak
two or more hours; drain them and mix with
of
finely cut celery and one dozen pitted olives. Mix with May-
onnaise dressing

and serve on lettuce leaves.

in olive oil. Let

cups

two

-[Mrs. Wm. McPherson,

Jr.

CHICKEN

SALAD.
from fat,

cut

skin

teaspoon

or bones.

free
is better

Cold boiled chicken

in strips on a meat

It
may be chopped but
board,
and then into dice; of this have two quarts; put on four table-
teaspoon
spoons of vinegar,
an inch thick,
pepper.
having a quart. Mix the two with a nice Mayonnaise
dress-
ing.
chicken,
in the same way, will do nicely though not prefera-
prepared
ble to the chicken
to
taste.-ll\lrs.

of
celery into pieces

A small piece of nice veal

in salad dishes garnished

cooked with

W m. Wells.

one-half

alone.

Serve

about

half

Cut

and

salt

the

1'OMATO SALAD.

take out

Cut a thin slice from the tops of medium sized

season with salt, sugar and very weak vinegar.

the inside and fill with

to-
cab-
Have
Place one tomato in sauce dish and pour

finely chopped

quite dry.

ripe

it a cream salad dressing.-[Miss

Lora Andrews.

matoes;
bage;
cabbage
over

4° 

HOWBLL  COOK  HOOK. 

POTATO  SALAD. 

i  or  twelve  medium  sized  boiled  potatoes,  (cold) 

enough  onions  and  celery  to  flavor.  Chop  all  fine. 

One cup vinegar, three 

three  tablespoons  sugar, 
three  tablespoons  sweet  cream,  one  teaspoon  mustard,  one-
half  teaspoon  black  pepper,  one-half  teaspoon  salt. 
the 
vinegar; stir  all  the  ingredients  together;  add  to  the  boiling 
vinegar.  (It  should be of the  consistency  of  cream.)  Pour 

.Boil 

the  potato,  onions  and  celery.  -  Mr-.  Geo.  Sexton. 

8PB 

LAD, 

T wo  hard  boiled  eggs,  one-half  c a b b a g e,  two  onions,  one 
bunch  celery,  one  CUCUmber;  chop  each  separately  and  mix 

her. 

ks  of  tbj 

-.  one  tablespoon 

flour,  one 

teaspoon 
sugar,  one-
Sour,  sugar, 

mustard,  two  tablespoons  butter,  one  tablespoon 
half  cup  vinegar,  one-half  cup  milk;  beal 
mustard  and  butter  well  together;  set  on  the  stove  and 
the  milk  and  then 

little  of 

Itantly, 

stir 
the 

adding 

tirst  a 

K.  11.  Rumsey. 

POTATO  SALAD. 

'. nine  medium  sized  potatoes,  pan-  and  slice  while 
tine;  salt,  pepper  and  v i n e g a r; 

slice  one  onion 

hot; 

make  up  quickly  while  the  potatoes  are  hot. 

—[Mrs.  J.  D.  Smith. 

8AAM0X 

BALAD. 

On 

anon  drained;  three  hard  boiled  e g g s;  mash 
the  yolks  and  mix  np  with  vinegar;  one  teaspoon  m u s t a r d; 
pepper  and  salt  to  taste  and  the  juice  of  one 
lemon.  C h op 
the  whites  and  spread  on  the  t o p . — [ M r s.  C.  Wilcox. 

Or 

Imon.  three  bunches  celery,  four  hard  boiled 

BALMOB 

SALAD. 

/ •J 

.

.

' t jj --

k  of  one  e g g,  one  tablespoon  mustard,  one 

table-

n ow  I'M.  COOK  BOOK. 

•

»' 

•n melted  butter:  be 

mustard  and  but 

and  add  one-third  cup  of  vin 
pepper  and  one-fourth  teaspoon  of  red  pepper. 

'her 
poon  black 

—| Miss  Jennie  M<  Lean. 

CUCUMBER 

BALAD. 

Twelve 

large  cucumbers,  four  onions,  four  gi 
peppers;  chop  together  and  add  one  cup  salt:  stand  i 
it;  in the  morning  drain, then  add  one  cup  grated  hoi 
»h, one cup sugar, two tablespoons  white  mustard  seed, 
iver  with  vinegar, not  too  itrong, 

one  teaspoon  cell 
and  can. 
I 

M 

Curtis. 

Yolks  of 

tWO 

IM»  DR1 
teaspoon 

agar,  one  cup  vinegar,  a little but 

salt,  one 

teaspoon 

'ether  and  o 

rring  until  it  thickens;  add. 
when  cool, tin- beaten  white  of  an  egg.  Just  before  using 
add  a 
layer  of  cucumbers,  onions  and 

little  cream,  • 

k..\  sJ  I lardy. 

One-half  cup  via 

ae-half  cup  mgar,  yolks  of 

SALAD  DR1 

t hn 
and pep; 

on  butter,  otic  teaspoon  mustard:  salt 

id a little  s\\« 

im.  Mrs.  B.  J.  Brown. 

One 

tcasp 

au  two 

tabh 

< m  mustard,  two 

table(cid:173)

yolks  of 

tw 

beat  all  t o g e t h e r;  add  one  cup  vinegar;  put  on  stove;  stir 
until  thick.  W i nn  cool,  pou 

Ml  -.  I l o n ui  1\ 

CABBAGE 

BALAD. 

three  tablespoons  su. 

T wo  quarts  finely  chopped  I 

tablespoon  salt. 
two 
and  mustard,  yolks  of  fou: 
one-half 
and  one-half  cups  vinegar,  one  cup  milk. 
dishes;  add  butter, 
ilt.  pepper  and  m u s t a r d;  stir  in  chopped  c a b b a g e;  let 
stove  and  add 

nove  milk  from 

black  pepper, 

in  m 

on  vinegar  and  milk 

d  for  five  minuti 

HOWELL

COOK BOOK.

well beaten yplks;
cabbage.-[Mrs.

B. Langworthy.

return and cook until thick,

then turn over

CABBAGE

SALAD.

Shave a hard, white cabbage

into' small _shreds. Take
yolks of three well beaten eggs, a cup and a half of good
cider vinegar,
tablespoons
thick cream, one teaspoon mustard, mixed in a little boiling
water; salt and pepper
the eggs
Put cabbage
together and let boil, then stir in eggs rapidly.
E. French.
into the mixture and stir all well together.-[M~s.

two teaspoons white sugar,

taste; mix all but

to suit

three

CABBAGE

SALAD.

Two teaspoons salt,
butter,

spoons melted
tablespoons sweet cream, yolks of three eggs,
a cup of vinegar. Cook to a cream.-[Mrs.

teaspoons

two

two tablespoons

sugar,

two table-
two
of

mustard,
two-thirds

V. Hesse.

CABBAGE

SALAD.

One large head of cabbage chopped fine,

the yolks of
four eggs, one-half cup of sugar, one cup vinegar, one table-
spoon salt, one'
the
cabbage.-[Mrs. Murry Fishbeck.

'of mustarq;

then pour

cook,

over

I

DRESSING.

FOR CABBAGE.
One small teacup vinegar, one egg,

two tablespoons
sugar, one teaspoon salt, butter half the size of an egg; beat
the egg before mixing.
then pour
over chopped cabbage.-[Mrs. Wellman.

it boils; cool,

Stir until

SALAD DRESSING.

One well beaten egg,

five of
vinegar, five of melted butter, one teaspoon made mustard, a
little salt, pepper and sugar.
Place on the fire and stir until
it thickens.-[Mrs. Wellman.

three tablespoons

cream,

CABBAGE

SALAD DRESSING.

One teaspoon

salt, one teaspoon mustard,

two table-
spoons cream,
sugar, yolks of two eggs;
beat all together very light; add one teacup vinegar; put on
the stove, stir until thick; when cold, pour over the chopped
cabbage. [-Mrs. M. J. Parshall.

two tablespoons

HOWELL COOK BOOK.

'

43

CABBAGE

SALAD DRESSING.

Two teaspoons

two table-
spoons each of sugar and melted butter, yolks of three eggs,
two-thirds cup vinegar; cook this to a cream, and just before
serving a?d two tablespoons sweet ci-eam.-[l\1rs. E. Sharpe.

salt and mustard,

each of

I

SALAD DRESSING.

One tablespoon each of sugar,

salt, melted butter and
mustard w~p mixed.
one
teacup each of vinegar and sweet milk. Cook in a double
boiler until thickened.-rMrs.

Thomas Gordon,

three. eggs

Beat

and

add

j r.

SALAD DRESSING.

'One

tablespoon

salt, yolks of

one
and
JUIce of one-half
one-half cup vinegar, one-half cup melted butter,
and it is ready

each of mustard
eggs,

together

Stir all

sugar,

teaspoon of
lemon,
two-thirds cup of cream.
for use.-[I\1rs.

j. C. Parsons.

three

SALAD DRESSING.

Four tablespoons butter, one tablespoon flour, one table-
spoon salt, two tablespoons sugar, one teaspoon mustard, one
cup of sweet milk, one-half cup of vinegar,
three eggs and
pinch of cayenn~ pepper.
the butter get hot, add flour
and stir until smooth, then add"milk and let boil. Mix other
ingredients together, except vinegar, and stir into the boiling
mixture; add vinegar last.-[Mrs.

D. D. Monroe.

Let

SALAD DRESSING.

One cup vinegar, one-half cup butter, four eggs (yolks,)
tablespoon mustard,
cup sugar, one-half

one
tablespoon salt, pepper, one-half cup cream, when cold.

one-fourth

-[Mrs.

jay Walton.

SALAD DRESSING,

One well beaten egg,

three tablespoons

cream,

vinegar, one of melted butter or oil, a little salt, pepper
sugar.

Place on the fire and stir until it thickens.

five of
and

-[Mrs. A. VanKleeck.

44 

HOWEL.L.  COOK  BOOK. 

BOTTLED  SALAD 

DRESSING. 

thoroughly.  Bring 

Beat  yolks  of  eight  eggs,  add  to  them  one  cup  sugar, 
one  tablespoon  each  of  salt  and  mustard,  one-half 
teaspoon 
of  black  pepper,  a  little  cayenne  and  one-half  cup  of  cream; 
mix 
to  a  boil  a  pint  and  a  half  of 
vinegar;  add  one  cup  butter;  let  come  to  a  boil,  then  pour 
upon  the  mixture;  stir  well.  When  cold,  put  into bottles  and 
set  in  a  cool  place. 
in  the  warmest 
weather,  and  is  excellent  for  cabbage  or  lettuce. 

It  will  keep  for  weeks 

—[Mrs.  Hugh  McPherson. 

SALAD 

DRESSING. 

One  pint  vinegar,  one  cup  butter;  put  on  stove  and  boil. 
two  tablespoons  of 
To  the  beaten  yolks  of  eight  eggs  add 
mustard,  one-half  cup  sugar,  one  tablespoon  salt,  pinch  of 
cavenne  pepper.  Beat  this  until  smooth,  and 
then  pour  on 
the  boiling  vinegar  and  butter,  and  beat  again  until  smooth. 
When  cold  add  one 
for 
months  in  a  cool  place.— [Mrs.  Mark  Rubert. 

teacup  cream.  This  will  keep 

EGG  SALAD. 

Take  as  many  eggs  as  needed;  boil  nearly  half  an  hour. 
Take  out  the  yolks  carefully  and  chop  the  whites  very  fine. 
Arrange  lettuce  leaves  or  cress  on  a  dish, making  nests  of  the 
whites  of  the  eggs,  and  put  one  yolk  in  each  nest.  Add  a 
salad  dressing.—[Mrs.  S.  M.  Armstrong. 

BOILED  MUSTARD. 

Two-thirds  of  a  cup  of  mustard;  fill  balance  of  cup  with 
vinegar;  add one-quarter  of  a cup of  butter,  yolks  of  two  eggs, 
two  teaspoonfuls  sugar,  one  teaspoon  salt;  mix  well,  then  add 
the  whites  of  the  eggs,  beaten  to  a  stiff  froth.  Set 
the  dish 
in  boilng  water  and  cook  until 
to 
keep  it  from  becoming  lumpy. 
gar.  This  will  keep  in  a  cool  place  any  length  of  time. 

it  thickens.  Stir  rapidly 
If  too  thick,  add  more  vine(cid:173)

—[Mrs.  A.  VanKleeck. 

.,Ifttngrr

;s the best .w.;u.."millf/

fur

l11(at:'-[ Ui(:(,/,u.

]lOR P[CKL88.

one gallon villegar,

add to it one

cup sugar,

root,

Take
cup salt, one-half

half
ginger
pepper. white mustard
and it
boiling water
put

over
in the prepared

is ready

one

for use,
them;
vinegar,

cup grated

tablespoonful

horse-radish,
each

of cinnamon,

seed. a small piece of alum.

Each
let stand until

time

they

are made,

cool; wipe

stirring

each time.
-ll\rliss

one-
a few pieces
cloves,
Let boil
pour
and

dry

EOie Allen.

salt over

()lIC UJIJIlt R PICKLES.
hundred
for

and let stand

three

Put one pint

twenty minutes

in three
each of white mustard
two medium sized green
brown

cover with boiling water
for
ounce
cloves.
pounds
Thoroughly
the vinegar while hot over
the cucumbers

drain the cucumbers
them.

sugar,

quarts
best
seed, whole

peppers

a piece of alum the

small
three
cider
allspice
sliced
size

cucumbers,
days.
vinegar,

Boil
one
and whole
in rings,
two
of a nutmeg.
pour
are followed

and

from the
If directions

brine,

will be plump and crisp.

-11\lr8,

Thos. Gordon,

Jr.

UlICUJfBER PICKLES.
to one hundred

salt
let stand until next

day,

One

and wash

pint
boiling water;
then scald again the next day.
brine
vinegar
Let
pickles,
ta~te and add more sugar
jar:;.-[

:\11'8. :\1. \V. Gifford.

:stand a day or

and water

putting

two.

Scald
in a cup of sugar

cold water,

in
that has a piece

if you like.

Take

cucumbers;

cucumbers

boil

then

cover with
the
brine,
of
the
out
boiling
cover with
in it.
alum dissolved
to cover
Spice
to
stone
or

vinegar
gallon,
in glass

enough
to every
Put

then
of

HOWELL

COOK BOOK.

Wash cucumbers and wipe dry; put in a can; put

tablespoon of salt; fill the can with vinegar, and seal.

In a

CUCU~},fBER PICKLES.

-rMrs. M. G. Walters.

CUCU~IBER

P rOKLES.

Put

them;
sufficient

Take eight or ten quarts sorted cucumbers; wash care-
add
cup salt over
fully, then sprinkle three-fourths
to
. small piece of alum, and pour on boiling water
then take
cover. Let stand in this brine twenty-four hours,
in a pan on the stove, one quart weak
out and drain.
vinegar,
two green peppers, pieces of
horse-radish, one teaspoon mixed spices. When this syrup
begins to boil, place a layer of cucumbers in the pan and let
remain about one minute, turning carefully all the time; then
place in crock.
Serve all the cucumbers in this way. When
all are in the crock, pour the boiling vinegar over
them and
cover with horse-radish leaves.-rMrs.
R. Drewry.

two-thirds cup sugar,

SPICED CUCU.1JfBER PICKLES.

Take sufficient green cucumbers to fill a gallon jar;

cut
them across in slices about one-quarter of an inch thick; place
in the jar with alternate layers of salt;
stand a few
hours, then pour off brine. Then fill the jar with alternate
layers of the cucumbers and the following mixture: One-half
pint olive oil, one ounce each of white mustard
seed, black
mustard seed, celery seed and two large onions chopped fine;
then fill the jar with c?ld cider vinegar.

this

let

-[Mrs. W. C. Spencer.

MUSTARD

PICKLES.

two heads cauliflower,

One quart large cucumbers cut in blocks, one quart each
of small whole cucumbers; sliced onions, whole ones; green
tomatoes sliced, small ones whole; two small heads c~bbage
very coarsely cut,
four large green
Soak all these in salt water over
peppers (take out seeds.)
night, then drain thoroughly and seal
in vinegar and water
(equal parts,) and drain again. Then take one gallon vine-
gar, one ounce of turmeric, one-half pound yellow mustard,
three
and
then cook the pickles in this until tender.
scald in the vinegar,
-[Mrs. M. G. Walters.

cups sugar, one cup sifted flour; mix together

now ELL COOK nOOK.

47

MUSTARD PICKLES.

Two green peppers,
and

cauliflower

two quarts
cabbage.

each

Cut

all

this a brine

until all are well covered;
drain off, and they are ready for the dressing.

stand

(one tablespoon
let

of salt
this

of onions, cucum-
in small pieces.
to one quart of

twenty-four

bers,
Pour over
water)
hours;
Dressil1[J-

To each quart vinegar

add six tablespoons

sugar,

turmeric

and the

cups brown

five minutes

and a half
ounce
together
ing should be of the consistency
vinegar will make dressing
(if any is
covered.-[Mrs.

left, bottle

Barbour.

one-half

same of curry

cup flour,
powder.

and pour over

the pickles.
of sour cream.

for about eight
Put

for meats. )

quarts
in crocks

mustard,

one
one-half
Boil
all
The dress-
One gallon
of pickles
tightly

lJfLYED PfCKLES.

each of ripe cucumbers,
from three
brine

soak in weak

green

small
to six peppers,
over

night;

cucum-
one
in

scald

One quart

bers, onions and tomatoes;
head cauliflower;
same brine in morning,
Paste-

then drain.

Six tablespoons

seed, one cup flour, one of sugar, one quart
to a smooth paste.
cold.-l Mrs. L. W. Hovey.

ground mustard,

turmeric
stirred
Cook till thick and put all together when

vinegar,

light

one

of

MIXED PICKLES.

let

and

enough

vinegar;

to cover;
cover

in salt and water,
then drain off the brine

bushel of tomatoes,
One-half
slice and put
in a jar
stand until next day;
stew pan with a weak
throwing
the vinegar
ers cut
white cabbage
chopped,
horse-radish,
medium sized sliced onions,
of ground
meric,

(carefully pick out all spots)
let
in
thC'n drain
then add two or three cauliflow-
of
; six green
seeds)
chopped or cut celery, a cup of grated
a dozen
three
tur-
the

two or three pounds of light

two tablespoonfuls mustard,

shaved)
three bunches

five or six of cinnamon,

thirty medium sized

one
(relllove

them scald,

(or use less

one ounce

cauliflower

cucumbers

in pieces,

of
Boil

peppers

cloves,

sliced,

brown

sugar.

away;

head

and

HOWELL

COOK BOOK.

if put
whole slowly one and one-half hours. Cover
in a crock, or put in glass jars. Tie the cloves and cinnamon
in a muslin bag.-[Mrs. W m. Wells.

tightly,

MIXED PICKLES.

Three quarts each of small onions, tomatoes,

cucumbers
and cauliflowers, one cup horseradish root, one and one-half
gallons vinegar, one-half pound mustard
two ounces
turmeric powder,
two even tablespoons salt, one pound brown
sugar; cinnamon, clov.es and allspice.
toma-
toes, cucumbers and cauliflowers in a weak brine over night.
Let all boil about twenty minutes.-[Mrs. W. E. Snyder.

Soak onions,

seed,

GREEN TOMATO PICKLES.

Eight

green

pounds

chop fine; add four
pounds brown sugar, and boil down slowly three hours; add
one quart vinegar, a teaspoon each of mace, cinnamon and
cloves, and boil about fifteen minutes.
it cool, and put
into jars.-[Mrs.

Sarah E. Lyon.

tomatoes;

Let

RIPE TOMA1'O PICKLES.

Layer of

ripe tomatoes

(small whole ones are best,)
layer of sliced onions; quite a good deal of salt. Sprinkle
freely with white mustard seed and celery seed. When jar
is full, cover with cold vinegar.
ten
days, then they are ready for use.-[Mrs.

Let stand one week or

F. J. Lee.

CHOPPED PICKLE.

Two quarts each of cabbage

and green

tomatoes,

two

chopped fine-three

one quart onions-all

two cups sugar; boil all together,

green peppers,
cups vinegar,
stirring well,
for two hours, then add one teaspoon pepper, one tablespoon
a very little celery seed, one teaspoon
turmeric
teaspoon ground cloves, two table-
ground allspice, one-half
spoons each of white mustard seed and salt. Let boil
five
minutes longer,

jars, and set in cool place.

then put in tight

powder,

-[Mrs.

Barbour.

HOWELL COOK nOOK.

49

Take

PEACHES.

ripe (not

two pounds brown
of each peach.
of vinegar;
and
week or two, pour off and scald vinegar
they will keep any length of time.-[Mrs.

PICKLED
too soft) peaches; put a clove into one end
to a gallon
In a
close.
After
this,

sugar
cover
again.
Alfred Garland.

skim and boil up

twice

Take

PICKLED

PEACIIES.

To ten pounds peaches, use five pounds
and spices to taste.-[Mrs.

good cider vinegar

sugar, one pint

A. Rubbins.

PICKLED
fruit,

PEACHES.

Seven pounds

three and one-half pounds

one-half ounce whole cloves,
Steam the
Boil

pint vinegar,
mon broken in small pieces.
then remove
skin.
spices together
glass jars and pour

for five minutes.

the tough

Put

the

the

the hot syrup over and seal.

sugar, one
the same of cinna-
tender,
fruit
and
in

steamed

sugar

until

fruit

vinegar,

-[ Mrs. A. Fishbeck.

PICKLED

MUSHROOD.fS.

put

Set

and

(or buttons

them over

Young mushrooms

sprinkled with a little salt and pepper,

as they are called) must
in
a gentle
shake them about well
is

be peeled,
a sauce pan with a blade of mace.
fire, and as the juice runs from them,
in the pan.
dried into them again,
N ow put as much good cider vinegar
cover. When it comes to a boil put
jars;
dry place.
years.-rMrs.

juice
burning.
just
into glass
screw the top on tightly and set away in a cool, dark,
two

into the pan as will
immediately

Keep them over
shaking

This pickle is delicious

the
to prevent

and will keep

L. P. Melendy.

the fire until

frequently

for

all

PICKLED
Cook the cauliflower

pour over
scalded together.

it vinegar

CAULIFLOWER.

until

tender,

then put

and ground mustard

it in jars and
previously

seed

5°

HOWELL

COOK BOOK.

Fill a glass

jar

PICKLED
two-thirds

CHERRIES.
full of

large,

the stems.

Fill up with best cold vinegar.

ripe
cherries
Do not cook.

on

SIL VER SKIN ONIONS.
brine

(weak)

on them every

Pour
days-new
spiced vinegar,

scalding
brine

every

day-then
and they will be ready

other

nine
throw them in cold

day for

to eat

in a few days.'

PICKLED

CRAB APPLES.

Seven

pounds

fruit,

three

and

one-half

one pint vinegar,
third ounce whole
Steam until
sugar
up.

and spices

two-thirds
cloves mixed.

ounce

tender

and

put

into

stick
Remove
jars.

fifteen minutes;

pour over

cinnamon

and

pounds

sugar,
one-
the blossom end.
Boil
vinegar,
the fruit and seal

the

Take

firm,

ripe

leaves between

vinegar
one-half
and spices

grape
four quarts
cinnamon,
Boil vinegar
grapes.

PICKLED
grapes.
the layers,

GRAPES.
Pack
if you

add two

ounce

pints white
cassia,

one-half

closely

can get
sugar,

in a jar with
To
ounce
cloves.
over

them.
one
ounce

together;

let get cold, and pour

PICKLED

PLUMS.

Eight
ounces

pounds
stick

fruit,
cinnamon,

sugar

and spices.
into .the hot syrup,

two
vinegar.
gently

four pounds

sugar,

one

ounce

Steam the plums

one pint vinegar,
the
cloves.
Heat
then
lift
Seal up.

tender,

and simmer

five minutes.

Ten pounds
ounce

one-half
lIeat
minutes;

vinegar,
put

PICKLED STRA lVBERRIES.
sugar,
berries.
whole
ounce
berries;
and

four pounds
cloves,
one
sugar
add
spices;
into jars and seal.

one pint vinegar,
stick
cinnamon.
thirty

simmer

Nearly

water.
as in the cookin~

The

of meats.

all vegetables
abuses

require
in the cooking

be

to
of vegetables

put on

in boiling
are as great

P01'A 1'0 P UFDS.

Two cupft.>ls mashed

potatues,

two tablespoonfuls

butter.
creamy
tablespoonfuls
in irregular,
until browned.-[

Stir
consistency.

these, with a seasoning
two eggs
Beat

of cream.

all
form in a dish.

Beat

jagged

1\lrs. S. B. Rubert.

of salt,
separately,

to a light,
and add

together,
Bake

thorou~hly
in a quick

melted
fIne,
six
Pile
oven

ESCA LOPED P01'A1'OE&

Put a layer of cold boiled
season with salt, pepper
potatoes

Alternate

dish;
crackers.
until dish is full.

potatoes,
and
and

butter;
crackers

sliced

in a baking

then

with

a

layer
seasoning

of

Fill with milk and bake one hour.

-[1\lrs.

\-Vill Farnsworth.

P01'A 'j'O BALLS.

One or two eggs. one-half dozen rolled crackers,

cup milk, and mashed
thoroughly
and bake

till brown.-[

together.

left

from dinner.

potatoes
Roll
1\Irs. Geo.

into balls;

place
I I. Chapel.

onc-half
all
Mix
in greased
tin

SAR&11'OGA P01'A1'OHS.

Peel

and

cutter,
drain.
dry.
Serve

place

and
Spread
in

Fry
cold or hot.

slice

lengthwise,
in ice water

either with

knife

fifteen minutes.

between
boiling

the folds
lard.

as
'Vill keep a number

Salt

of a clean
towel
they
are
of days.

or
Wash
and
taken

slaw
and
pat
out.

-(l\liss

l\lattie Childers.

52 

HOWELL  COOK  BOOK. 

STUFFED 

POTATOES. 

Bake  long  smooth  potatoes,  when  done  cut 

lengthwise; 
dig  out  inside  and  put  in  a  dish;  add  six  tablespoonfuls  sweet 
cream,  lump  butter  size  of  an  egg,  season  with  salt  and  white 
pepper,  whites  of  three  eggs  beaten 
to  a  stiff  froth  and 
added  last.  Beat  all  together  briskly;  fill  the  emptied  shells 
and  put  back  in  oven  until  brown  on  top. 

— [ M r s.  L.  C.  Palmer. 

FRIED  WHOLE 

POTATOES. 

Peel  and  boil  in  salted  water;  remove  from 

underdone.  Roll  potatoes 
crumbs  or  rolled  cracker,  then  fry  in  butter  or  boiling 
A  nice  way  to  cook  old  potatoes.—[Mrs.  M.  C.  Gates. 

in  beaten  egg, 

fire  a 

trifle 
then  in  bread 
lard. 

SWEET 

POTATOES. 

Boil  until 

tender.  Peel.  Put  in  a  pan  with  lump  of 

butter  on  each,  and  put  in  the  oven  to  brown. 

— [ M r s.  E.  Fowler. 

GLAZED  SWEET 

POTATOES. 

Boil  sweet  potatoes  until  done;  peel  them;  cut  in  halves 
lengthwise.  Place  with  rounding  side  up 
in  long  baking 
dish  well  buttered.  For  a  dozen  people  take  nine  potatoes. 
Stir  one  tablespoon  sugar,  one  of  water,  one  of  butter,  over 
fire  until  melted.  Sprinkle  potatoes  with  salt  and  baste  with 
this  mixture.  Place  in  a  hot  oven  until  brown  and  glossy. 

— [ M r s.  Geo.  Fishbeck. 

QUIRLED 

POTATOES. 

Peel,  boil,  season  and  mash  potatoes;  then  put  through  a 
to  serve.  Brown 

colander  into  the  dish  in  which  you  wish 
in  the  oven.—[Mrs.  S.  A.  McPhail. 

POTATO 

PATTIES. 

Peel  six  medium  sized  potatoes; wash  and  grate  on  a  coarse 
grater;  add  two  eggs,  one  teaspoonful  Royal  baking  powder, 
one-half  teaspoon  salt,  one  cup  milk, 
flour.  Mix 
well  and  drop  by  spoonfuls  into smoking  hot  lard.  Fry  brown 
and  crisp.—[Mrs.  M.  Statia. 

two  cups 

HOWELL COOK BOOK.

53

ESCALOPED

1'0MA1'OES.

Butter

the bottom of a baking

of bread crumbs,
with salt, pepper
ter.
crumbs on top.
one-half hour.-[l\1rs.

Add alternate

then a layer
and sugar
layers

to taste.
until

the

Pour melted butter
P. B. Wines.

dish; cover with
tomatoes;

of cooked

Add small
dish is
the

over

pieces

filled,
top

and

a

layer
season
but-
having
bake

S1'UFFED
Cut a thin slice from the

1'OMA1'OES.
six.
top
to the tomato.

of
Remove
l\1elt a tablespoon

tomatoes,

leaving
inside and sprin-
of butter;
add a

each piece attached
kle with salt and pepper.
tablespoon
Cook a few minutes.
bread crumbs,
matoes with the mixture.
paper

of onion and a cupful of meat, chop both together.
of grated
Fill
to-
buttered

pulp.
in a pan, cover with

a little parsley and the tomato

Add to this

a half

cupful

Set

and bake tweuty minutes.-fMrs.

W. A. Brown.

FRIED 1'OJJ£A1'OES.

Take

large

ripe tomatoes

sliced

rather

well with flour and fry on a hot griddle, well
lard and butter;

add salt and pepper.-[Mrs.

thick;
greased

dredge
with

S. B. Monroe.

1'011£A1'OES ON 1'OAS1'.

One-half

and one heaping
butter
then stir into tomatoes;
taste with pepper
and
slices of bread;
and serve very hot.-[Mrs.

can tomatoes
of
one
salt.

put over
flour mixed
teaspoon
Boil
place on a platter

W. R. Knapp.

sugar,
together.
and pour over

the fire; one
smoothly
and

all

tablespoon
together,
season

to
thin
the tomatoes

Toast

EGG P LAN1' F'R/1'1'ERS.
in slices one-half

Peel and cut

Lay in strong
of one
salt water one hour; drain well; make
batter
egg, milk and flour; dip slices in it and fry in butter
and lard.
Egg and cracker

inch thick.
a thin

crumbs can be used instead of batter.
1\11'8. G. E.

l\1ercer.

-[

54

HOWELL

COOK BOOK.

Boil until tender; drain; divide into small pieces and fry

in butter until a light brown.

FRIED CELERY.

DELICATE

CABBAGE.

Slice cabbage very fine and cook until

drain;
season with salt, pepper and vinegar to taste. When scald-
ing hot, add one well beaten egg, .one-third cup of cream and
butter size of a walnut.

Serve hot.-l Mrs. F. F. Hubbell.

tender;

CREAJJIED CABBAGE.

Quarter cabbage and boil with a little salt in water about
from
and one-half

three-fourths of an hour.
the cabbage; add pepper, salt, lump of butter
cup of cream, and serve.-[Mrs. W. E. Snyder.

Then remove and cut heart

CREA.LlI SLA W.

Slice one medium sized cabbage fine and

season with
pepper and salt. Have a spider hot; put in a piece of butter
size of an egg and half cup of vinegar-then
the cabbage.
Let it cook in this about ten minutes, or until cabbage is wilted.
Beat one egg thoroughly and add one cup sour cream and
stir well together,
long
enough to cook the egg.

then add to cabbage

Serve hot.

and

simmer

-[Mrs. Wm. Huntington, Jr.

CREAM DRESSING

FOR COLD SLA W.

Two tablespoons whipped sweet cream, two of sugar.and
four of vinegar; beat thoroughly together and pour over cab-
bage cut very fine and seasoned with salt.-[Mrs.J.
D. Smith.

SAUER KRAUT.

then put layer in a jar,

Remove the outer leaves and hearts of cabbage; cut fine
on a cabbage cutter;
sprinkle with
small amount of salt; pound down with potato masher. Con-
tinue this until jar is filled. Then place some large
cabbage
leaves on top and double cloth rung out of cold water; cover,
and use a heavy weight. When a scum rises, the cloth, cover
and weight must be washed in cold water and the scum re-

HOWELL COOK BOOK.

55

moved.
water.

Keep the kraut well pressed down and covered with
Good to use in six weeks.

CA ULIFLO WER.

for one hour. Then

The heart of a cauliflower should be white and its outer
leaves green and unwilted.
Place it top downward in cold
salted water
leaves;
wrap in a napkin; drop into boiling salted water
and cook
twenty minutes.
it a
white sauce, or serve sauce by itself.
two table-
spoons of finely grated cheese may be added to the sauce.
Or strew the cheese over the cauliflower with little pieces of
butter, and sprinkle with cracker crumbs and brown in the
oven.

Serve in a pretty dish and pour over

remove

outside

If

liked,

MUSHROOJ.,fS.

To tell which is edible and which poisonous-the

mush-
room will peel from the margin to the center,
the toadstool
will not. A silver spoon allowed to stand in the dish 'while
the fungus is cooking will be discolored if poison is present.
There are few daintier dishes
than this delicate vegetable,
but it requires very careful preparation-[Mrs. W. B. Clark.

BROILED

..~fUSHROOJfS.

Peel them and cut off the stalks. Heat

lay
the mushrooms carefully in and broil with the upper side first
expo'sed to the fire; then turn and broil under side. Remove
from fire; baste with butter; season with salt and pepper and
serve on soft creamed toast.

the broiler;

S11E WED J./fUSHROOllIS.

Peel the mushrooms and scrape

the stems, ~utting off
the hard ends, then wash in cold water.
111 a sauce
pan a tablespoon of butter; when melted, rub into it one-half
tablespoon flour; add one pint mushrooms; cover and simmer
for ten minutes,
of
cream; heat again; add salt and pepper and serve.

stirring often. Add

two tablespoons

Place

Peel and cut off the woody stem. Grease a baking dish

BAKED

MUSHROOMS.

HOWELL

COOK nOOK.

with butter;
hake
melted huttcr.
over
the hutter

put

in thc mushrooms,

upp.er

in a quick o\"cn for

fifteen minutes,

out when done;

salt and

Take
and serve.

sides
basting

down,
and
twice with
pour

pepper;

SQU.18H.
slices; c1can out
pan flesh side up.

B \KED--Cut

in small

place in baking

It may be taken

spoon:
for bakin~.
mashed.
of butter.
ing each one to season to suit
either way very hot.

seasoning with salt and pepper,
or

it may be placed on the table

the

taste.

the inside with
Allow one

a
hour
and
lump
in the shells allow-
Should
served

and a generous

be

out of thc shell when done,

BOILED--Boil

watcr out

thoroughly

instead

of bake. being

befor"e seasoning.

sure

to

press

the

Fn lED-The

white button

squashes

are best

into thin slices; dip in beaten
cracker
colander
cate brown.
til sern:d.

lay thcm on the paper
The paper will absorb

crumbs.
and when the slices are cooked

and fry in hot

egg;
fat.

and place
all
the oil.

then in seasoned

Place

a soft paper

through,

fried.

bread

Cut
or
in the
and a deli-
un-

in thc ovcn

SQl"ASII FnrTTERs-

Two

S\\ l'ct

rnilk.

two e~gs with flour

cups

cooked

cup
to turn easily on tJle griddle.

squash,

one

-fl\Irs.

G. Bakcr.

PARSNIPS.

STFw-Pare

and boil

tender;

cut

in slices and put

~tew pan with half a pint cream;
flour. grated
well mixcd.

nutmeg
Garnish with parsley.

and salt

to taste.

a piece

FRI LD -Boil

until

tender;

soned \\ ith s~dt and pepper.

then peel.
Fry brown

of buttcr
Shake

over

into a
in
till

rolled
fire

Roll

in flour,

sea-

in butter.
after

PAns~IP BALL~-Boil

until
for each cup of parsnip
the skin:
crumbs.
a heaten
h~md~ and make

tender; mash

one-half
to

add
salt and pepper

removing
bread
egg.
the
into balls and fry in hot butter
and drippings.
cold boiled parsnips
then
in slices;
and
then
butter;
1\lr5. T. J. Conley.

in milk sea~oned with salt. pepper
\\ ith a little flour made smooth with milk.

STE\\ I'D Di :\IILK-Cut

simmer
thicken

taste;

flour

cup

-[

HOWELL  COOK  BOOK. 

57 

BOSTON  HAKE0 

BBAS 

To  a quart  of  beans  nicely  picked  over  and  washed, 
three  quarters  of  a  pound  of  salt  pork;  scrape  and  score  the 
rind  and  sink  in  the  beans  in  the  pot.  T h en  add  one 
table-
spoonful  SUgar,  sprinkle  a  little  pepper  and 
slice  an  onion 
Over  the  top.  T h en  till  tin-  pot  with  water  about  two 
inches 
above  the  beans  and  bake  from  nine  in  tin-  morning  until 
six 
in  the  evening.  Keep  brans  covered  with  water  until  one-
half  hour  before  serving. 

-I Mrs.  Robert  BriggS. 

BOSTON  BAKBD 

BBAN8. 

Parboil  one  quart  of  new  beans  ten  minutes  with  half  tea-
spoonful  of  soda:  if  old.  twenty  minutes.  T h en  place  in  bean 
crock  with  a  half  a  pound  of  nice  salted  rib  p o r k;  add  one-
half  cup  SUgar.  Cover  with  water,  and  if  wanted  for  dinner. 
place  in  the  oven  at  noon: bake  through 
the  afternoon;  re(cid:173)
move, and  again  place  in  tin- oven  in  tin-  morning  and  con(cid:173)
tinue  baking  until  noon.  Keep  covered  with  water  until  one 
hour  before  serving. 

! Mrs.  W i n.  A n d r e w s. 

Be  sure  after  parboiling  to  put  boiling  hot  water  on 

to 

bake  in.  as  cold  will  harden  the  beans. 

FARMERS'  BAKED  M<:. 

One  pint  beans  carefully  washed  and  soaked  over  night. 

Put  beans  in  a  kettle  and  boil  until  eleven  o'clock.  Boil  sep(cid:173)
arately  in  another  kettle,  one  half  pound  of  thin  salt  p o r k;  at 
eleven  o'clock,  remove  from  the  tire  and  place  beans,  nsason-
ed  with  butter,  pepper  and  salt,  in  baking  dish. 
Put  the  pork 
in  the  center  and  bake  until  noon.— [ Miss  A.  Lrfft 

STRING  Bl 

Cut  the  beans  in  small  pieces,  then  cook  in  slightly  salted 
a w a y— 

water  until  done,  allowing  most  of  the  water  to  boil 
then  drain  and  add  butter,  pepper  and  salt  to  t. 

STRING  BI 

>.  Break  or  cut  the  beans  in  small 
pieces  and  cook  until  tender  in  salted  w a t e r;  do  not  drain  but 
add  rich  milk  or  cream,  butter,  salt  and  pepper,  and  serve. 
lUTHER*  S T Y I . K — C o ok 

the 

beans  whole  in  water,  adding  one  quarter  pound  of  either 

58

HOWELLCOOKBOOK.

fresh or salted pork. Cook until water
and serve on deep platter.-[Mrs.

L. E. Howlett.

nearly evaporates

YOUNG'BEETS.-Boil

one hour; peel
and split lengthwise, and lay in a hot dish. Make a dressing
of butter, salt, pepper and vinegar and pour over them.

BEE1'S.
in hot salt water

Turn,

flavor

and

sweetness.

BAKED BEETs.-Beets

re-
taining all their
if need be,
occasionally to avoid burning. Wash but not peel until after
baking.

are nicer baked then boiled,

Serve with butter, pepper and salt.
STEWED BEETS WITH ONIONS.- Take

beets;
pare and slice thinly; add one-quarter as much sliced onion;
put in stewpan with salt and pepper
to taste; a small piece of
butter, and water to cover. Cook one hour or until
tender,
then pour in a cup of milk and cream, and thicken with one
small teaspoonful of flour.

young

BEET HAsII.-Equal

quantities of cold beets and potatoes
chopped fine, seasoned with butter, salt and pepper, with a
little milk and water.

Serve hot for luncheon.

-[Mrs.

S. Lyon.

BOILED SPINACH.

Pick the spinach very clean and wash in several waters.
in cold water for half an hour, then in boiling hot water,
Put
with a little salt in it and boil until tender, with or without
a
small piece of salt pork. Drain thoroughly when done, and
serve on a platter, with small pieces of butter on top. Garn-
ish with cold boiled eggs.-[The

Dandelion Club.

BOILED ASPARAGUS.

Cut the tender part of the stalk in small pieces and boil
until tender in a little water. When done, add salt, pepper,
cream and butter.

If liked, this may be served on toast.

-[Mrs.

George Baker.

VEGE1'ABLE

OYSTERS.

Scrape them well and throw into cold water;

into small pieces one-half inch long, and boil

then cut
in just enough

I-lOWELL COOK BOOK.

59

water to cover, until tender.
Season with salt and pepper to
taste; then add lump of butter and cup of cream and two cups
of milk. To be eaten with crackers
in imitation of oyster
stew.-rMrs. W. B. Clark.

FRIED CUCU~fBERS.

Pare and lay in ice water one half hour. Cut lengthwise
each piece
and salt, dredge

and lay in ice water ten minutes longer. Wipe
dry with a cloth.. Sprinkle with pepper
with flour and fry a delicat.e brown in butter.
-[Mrs.

L. C. Palmer.

DICED TURNIPS.

Pare and slice; then cut into dice one-half

inch square;
boil till nearly done in as little water as possible. Salt and
pepper to taste, add three tablespoonfuls of cream and one
well beaten egg, and serve.-[Mrs.

Spencer Curdy.

CORN FRITTERS.

one egg; season to taste with salt and pepper.
dle cakes, in a generous supply of butter.

Scrape the milk and pulp from three ears of corn; add
Fry as grid-
T. J. Conely.

-[Mrs.

60

HOWELL

COOK BOOK.

Fish, Game, ...

,

* ~JAeats,

-*

AND ALL l\:INDS OF

,

~re~d abd YejfetableS

Can be Best Cooked in

The fame of these Stoves extends from ocean to ocean and pole to

pole. They have never been equalled in any country or clime.

For sale only at-

C. C. J Ey..zETT'S

Great Hardware Emporium, Howell, Mich.

"Economy, the Poor Man's JIint."-[Tnpper.

S lVEE1'BREADS.

little salted, When the sweetbreads

Parboil and blanch, by putting them first

in hot water,
keeping them boiling fast for five minutes, then plunging into
have
ice cold water,
and with
lain in this ten minutes, wipe them very
dry,
a
sharp knife split them each in half, lengthwise.
Broil over a
clear hot fire, turning every minute as
to drip.
Have ready some melted butter, well salted and peppered;
mix with catsup. When cooked to a fine brown,
lay them in
this turning several times, and set covered in a warm oven.
Lay toast upon a plate or chafing dish, and a sweetbread on
each piece, and pour the hot butter in which they have been
lying, over them, and send hot to the table.

they begin

-[Mrs.

Francis Lansing, Sr.

TO COOK FROGS-LEGS.

Season with salt and pepper some corn meal; wipe dry
fry in
Serve on garnished platter.

the frogs-legs, and roll in the prepared
deep lard until a delicate brown.

corn meal;

LITTLE PIGS IN BLANKE1'S.

Season large oysters with salt and pepper;

cut English
in each slice and
bacon in very thin slices; wrap an oyster
fasten with a little wooden"skewer.
(toothpicks are the best)
Heat a frying pan and put in the "little pigs"; cook just long
Place on slices of toast and serve
enough to crisp the bacon.
is a nice
immediately. Do not remove the skewers.
relish for lunch or
The
pan
must be very hot before "the pigs" are put
taken
that

This
tea, garnished with parsley.

they' do not burn.[l\1rs. C. G. Jewett.

in; care

HOWELL

COOK BOOK.

MEAT SANDWICHES.
Chop fine either cold boiled ham,

or
equal parts of each; mix with one pint of the meat, half cup
of melted butter, one tablespoon salad oil if desired, one ta-
and a little pepper;
blespoon of mustard, yolk of one egg,
spread on thin slices of buttered bread.-[Mrs.
R. D. Briggs.

chicken

tongue,

DRESSING

FOR SANDlVI9HES.

Take three tablespoons of sweet oil, three tablespoons of
a little red
un-
fine,
it.
then with meat;
and

mixed mustard, One half pound of good butter,
pepper, a little salt, yolk of one egg; beat them together
til smooth, and keep cool. Then chop together,
until
tongue and ham, and a little cold chicken if you wish
Spread thin slices of bread with dressing,
add the second slice of bread and press closely together
trim edges.-[Mrs.

J. Cutler.

CHEESE

STRA lVS.

Grate four tablespoons of cheese. add four

tablespoons
flour, pepper and salt to taste, one and a half
tablespoons of
melted butter, one and a half tablespoons of water, one egg;
roll thin; cut in strips five inches long and one-quarter
inch
wide. Bake fifteen minutes.-[ Miss Alberta Loomis.

CREAM llfACARONI.

Take a quarter pound of macaroni; boil in water with a
little salt until perfectly tender; when done, drain off water;
prepare a cream dressing as follows: Take
a pint of milk;
scald, and add two tablespoons of butter,
let
boil until it thickens;
then season to taste and stir in a quarter
of a pound of grated cheese; pour over macaroni and bake
one half hour.-[Miss

Zetta Sage .•

two of

flour;

RICE CROQUETTES.

One large cupful of cooked rice, half a cupful of milk,
one egg, one tablespoon of sugar, one of butter, half a tea-
spoon of salt, slight grating of nutmeg.
Put milk on to boil
and add rice and seasoning. When it boils up, add the egg
well beaten.
Stir one minute, then take off and cool. When

I-lOWELL COOK BOOK.

cold, shape, and roll in eggs and crumbs and fry in boiling
fat.
Serve very hot. Any flavoring can be substituted for
the nutmeg.-[Mrs.

C. G. Jewett.

GREEN CORN GRIDDLE CAKES.

One pint of milk, two cups grated green corn, a little
flour suflicient
them hot
and

salt, two eggs, one teaspoon baking powder,
to make a batter.
serve.-l Mrs. Chas. Wolfe.

Fry on griddle;

butter

BUCKWHEAT

GRIDDLE CAKES.

Two-thirds of a quart of buckwheat

flour and one-third
of a quart of wheat flour, two heaping teaspoons baking pow-
der, two eggs, whites and yolks beaten separately
stirred in
the last thing; four tablespoons melted butter; salt to taste.

-fMrs. Wm. McPherson, Jr.

PEANUT

SANDlYICHE$.

Shell the nuts; roll the meats fine; mix them thickly with
Mayonnaise dressing and spread between layers of bread and
butter.-fMrs. Wm. McPherson, Jr.

BAKED PEARS.

Make an opening in the small end and fill with sugar;
place in a baking dish; pour in one cup of water and one-half
cup sugar and bake slowly until thoroughly done.

Peaches are very fine baked in the same way, and may

be canned, putting them hot from the pan into the can.

-[Mrs. Wm. Andrews.

DELICATE

APPLES.

Pare, cut in halves and core large sized tart apples; roll
each piece in flour, then in sugar, and place in baking dish,
inside of apple up; then fill the apple with sugar and place a
piece of butter size of a hickory .nut in each piece.
Pour a
little water in the tin; cover and bake slowly until done. Be-
fore taking from the oven, remove cover and slightly brown .
Frank Culver.

-[Mrs.

.

r

HOWELL COOK BOOK •

. . . . To insure success with these Recipes ....

~ao TO S TOW B' SDrugStore

-FOH-

FLAVORING EXTRACTS and SPICES FOR PICKLING.

Stationery and Wall Paper.

-ALSO-

Picture Frames and Mats Made to Order.

T. P. STO:WE,

Orand River Street.

HOWELL, MICH.

~be 1a~tes . •

Are especially invited to call at our store and inspect
our stock of

.

House Furnishing Goods,
Stoves and Ranges .....

'Ve guarantee
the quality of our goods. Our prices
are right, and we will be glad to have you call, whether
you intend to purchase or not.

No Trouble to Show Goods.

BENEDICT & RATZ.

"The very StC{tfof Life,
The Comf01'tof the Husband,

the Pride of the Wife."

"Eat thy Bread with Joy."-[Solomon.

POTATO YEAST.

One cup sugar, one-half cup salt, one quart of potatoes,
two cups flour.
Scald the flour in the potato water; put salt,
sugar and flour in a two gallon crock; stir them .together well.
Pour potato water on all until flour is well scalded,
then fill
the crock full with cold water and add two yeast cakes.

-[ Mrs. Geo. Barnes.

POTATO YEAST,
Twelve potatoes; boil and mash.

Pour on one quart of
cold water. One pint flour, two tablespoons salt, one table-
spoon sugar; scald this with a pint of boiling water,
(using
water potatoes were boiled in; if not enough, add to make a
pint. )
Stir all well together and add two and a half yeast
cakes. Let rise over night. One and one-half cups yeast and
two cups water makes two loaves; mix and put in tins to rise.
-[Miss Mattie Childers.

YEAS1' AND BREAD.
heaping tablespoons

flour,

YEAST.-Four

two heaping
tablespoons sugar; pour enough boiling hot water over
this
to thoroughly scald. When sufficiently cool add only one-
half yeast cake; set to rise. This can easily be done directly
after breakfast. At noon cook an extra supply of potatoes;
drain the potato water into a gallon jar; mash the potatoes
thoroughly; add to the water and cool with cold water; add
the contents of the bowl, stir all well and set to rise.

BREAD.-In the morning, for every loaf of bread needed,
take two scant cups of yeast; salt well and knead in all
the
flour this yeast will take; knead from fifteen to thirty minutes.

66

HOWELL

COOK BOOK.

Set to rise, and shape into loaves as soon as light, merely
using enough flour to keep the dough from sticking to the
Let rise in tins and bake as soon as light.
board.
. Try with
a straw,
to ascertain when done, as for cake. This never fails
with good flour and yeast, and needs mixing but once. The
longer it is kneaded the finer the grain.-lMrs. Robert D. Briggs.

QUICK SAL1 RISING BREAD.

Take one-half coffee cup of Indian meal; scald with boil-
ing sweet milk, until about as thick as sweet cream; set
in a
warm place to rise; then put in a cool place. This will keep
take one pint hot
several days in cool weather.
For bread,
it will not
scald
water; add a pinch of soda; let it cool until
batter.
the flour; then add flour until thick as pancake
Stir
This sponge
in one-half of meal yeast,
and keep warm.
will rise quickly.
scald the
then cool with cold water, and add the risen sponge
center,
with one tablespoonful salt. Let this rise;
then knead into
loaves; let rise and bake.-[Mrs.

Then take a pan of sifted flour;

O. ]. Parker.

S1'EA1rIED BREAD.

When baking bread put one loaf in a round tin or basin

and steam forty-five minutes.-[~1rs.

T. J. Conely.

STEAMED BROTVN BREAD.

One cup of molasses, two cups of buttermilk,

sour
milk with cream,) one cup of white flour, four cups of gra-
ham flour, hot water enough to dissolve one teaspoon of soda,
a little salt, three-fourths cup of seeded raisins.
in four
baking powder cans and steam two hours.
Then bake one-
half hour.-[Mrs.

H. N. Beach.

Put

(or

STEAMED

GRAHAM BREAD.

Two cups graham flour, three-fourths cup milk, one-half
two

cup molasses, one egg, one tablespoon melted butter,
teaspoons baking powder.

Steam one and one-half hours.

-[Mrs. H. G. Fry.

HOWELL

COOK BOOK.

GRAHAM BREAD.

One egg, one half cup each of sugar and molasses, two
Stir

tablespoonfuls shortning, one large cup of buttermilk.
in graham flour not very thick, and add some white flour.

-[Mrs.

Chas. Barber.

GRAHAJI BREAD.
Two and one-half cups sour milk,

cups graham
flour, two-thirds cup molasses, one teaspo~nful of saleratus.
Put

in baking pan twenty minutes before baking.

four

-[Mrs. C. C. Miller.

BROWN BREAD.

One cup Indian meal, one cup rye flour, one cup gra-
ham-sift well together; one teaspoon salt, one teaspoon soda,
two-thirds cup molasses, one pint of either sweet or sour milk;
if sour use a little more soda. Steam three hours.

-[Mrs.

Barbour.

BROWN BREAD.

Two cups buttermilk, one scant cup New Orleans mo-
lasses, three and one-half cups graham flour, two teaspoonfuls
soda, one-half
Steam two and one-half
hours, and bake one-half hour.-[Mrs.

L. C. Smith.

teaspoonful

salt.

STEA:bfED CORN BREAD.

Sour milk two cups, sweet milk one cup,
sugar

three
spoonfuls, salt one-half teaspoonful.
take out and set in oven ten minutes.-[Mrs.

Indian meal
three table-
Steam three hours then
Lida Barnard.

one teaspoonful,

cups,

soda

CORN BREAD.

One cup sour milk, one cup sweet,
One good egg that you will beat,
I-Ialf a cup of molasses, too;
Half a cup sugar add thereto,
With one spoon of butter new.
Salt and sugar each a spoon,
Mix up quickly and bake soon.
-[Miss

Ella Bowers.

68

HOWELL

COOK BOOK.

CORN BREAD

One cup corn meal, one cup flour, one-half cup molasses,
two-thirds teaspoon soda, a little salt, water to make a medium
batter.

Steam two hours and bake half hour.

-rMrs. N. Yelland.

CORN BREAD.

One pint of corn meal and flour, one pint sour milk, one
Steam three

teaspoon soda, one-half cup sugar, a little salt.
hours and put in oven to bruwn.-[Mrs.

C. S. Glover.

One cup corn meal, one of

JOHNNY CAKE.
flour,
sugar, heaping teaspoon baking powder,
sweet milk, one-fourth cup butter.-[Mrs.

small one-half cup
two eggs, one cup
Pauline Rubert.

JOHNNY CAKE.

Two cups corn meal, one and one-half cups

sour milk,
put to soak in the morning;
two
of sugar, one teaspoonful soda, one egg, one cup flour, a little
salt. Bake twenty minutes.-[Mrs.

T. Y. Beardsley.

two tablespoons

shortening,

~--

o

-0

0
0-

~o~~s.,

~~:D

~-c::rFF:C~S.,

a-~~S

..

PERFECT

ROLLS.

Pour one pint boiling milk over one quart sifted flour,
two tablespoons sugar, two of butter, one of lard, and a little
salt; when lukewarm, add one-half cup yeast; mix early in
adding flour enough for rolls.
the morning;
When light, roll thin; cut with a biscuit cutter;
roll oblong;
spread a little butter on one end and roll over; place in pans;
let rise, and bake ten or fifteen minutes.

knead

later,

-[Mrs. G. W. Axtell.

PARKER

HOUSE ROLLS.

One egg, one tablespoon sugar, one of butter, one tea-
three heaping

spoon salt, one pint milk, one quart
teaspoonfuls baking powder.-[Mrs.

Geo. F. Green.

flour,

PARKER

HOUSE

ROLLS.

let cool. Take two quarts flour, make

One pint milk, one tablespoon each of butter and sugar;
a
scald all together;
hole in the center; put in one cup yeast, a little salt and milk;
let rise. When light, knead ten or
stir to a smooth batter;
roll about one-half
fifteen minutes;
inch thick;
spread with
butter; double over; put in a tin, but do not crowd. When
light, bake.-[lVlrs.

cut with a large biscuit cutter;

let rise about two hours;

Pauline Rubert.

•

lJfUlJ'FINS.

One pint sweet milk, three eggs, one tablespoon melted
two heaping teaspoons

butter, one of sugar;
baking powder; one quart flour.-[Mrs.

D. W. Newell.

to taste;

salt

MUFFINS.

Three tablespoons melted butter,

cup sweet milk,
two and one-half cups flour.-[Mrs.

two eggs,

three of sugar, one
two teaspoons baking powder,

J. Cutler.

HOWELL

COOK BOOK.

MUFFINS.

Two and one-half cups

two and one-half
sifted flour,
level teaspoons baking powder, one level
teaspoon salt, two
level tablespoons each of sugar and .melted butter, one cup
milk, one beaten egg. Will make twelve muffins.•

-[Mrs. W. P. VanWinkle.
GEMS.

G-RAHAM

Three cups graham flour, one cup wheat

two of
sweet milk, butter
two tablespoons
sugar, one-half teaspoon salt, two heaping teaspoons baking
powder. Bake in gem tins in a hot oven.

the size of a walnut,

flour,

-[Mrs. G. W. Axtell.

G-RAHAM G-E1JfS.

One and one-half cups

tablespoons
butter, one level teaspoon soda, a little molasses, a pinch of
salt, one egg, one-half cup white flour, and enough graham
to make a stiff batter.-l Mrs. Thos. Gordon, Jr.

sour milk,

three

G-RAHAM GEMS.

One cup graham flour, one-half cup wheat

two
tablespoons butter, one egg, one-half cup sugar, one tea-
spoonful baking powder, one cup sweet milk.

flour,

-[Mrs. W. H. Hugger.

G-RAHAJf

GEMS.

Two cups sour milk, one-half cup corn meal, one-half
two of melted butter, one
thicken with graham
J. Cutler.

of flour, two tablespoons
egg, one teaspoon soda,. a little salt;
flour, ~nd bake in gem tins.-Mrs.

sugar,

GRAHAlJf

G-EMS.

One cup sweet milk, one-half cup sugar, one tablespoon
baking

melted butter,
powder; wet soft like pancakes.-[ Mrs. W. H. Naylor.

one heaping

teaspoon

egg,

one

G-RAHAM FLOUR

PUFFS.

One and one-half cups graham flour, one teaspoonful
salt, one large teaspoonful baking powder, one egg, one cup
sweet milk.
add

tog"ether graham,

salt and powder,

Sift

HOWELL COOK BOOK.

into smooth batter; half
beaten egg and milk; mix together
fill cold gem pans, well greased. Bake in hot oven ten min-
utes.-

[Miss Lela VanDeusen.

WHEAT GE~1[S.

Two cups sweet milk, butter the size of a small egg, a
little salt, four teaspoonfuls baking powder
sifted in enough
flour to make a stiff batter. Have gem tins buttered and very
hot. Bake in hot oven.-[M.rs.

P. D. Skilbeck.

OAT.MEAL GEMS.

One and one-half cups rolled oats soaked in cold water
over night, one cup sour milk, one teaspoon soda, one of salt,
one heaping cup wheat flour. Fill hot gem pans half full.

-rMrs. D. W. Newell.

POP-OYERS.

Two cups sweet milk, two eggs beaten light,

spoons baking powder, little salt. Drop batter
J. Cutler.
pans and bake in a hot oven.-rMrs.

two tea-
in' hot gem

CORN MEAL GEJ.lfS.

One pint each of meal and flour and two teaspoons bak-
Rub in a piece of butter as large
and half water

ing powder sifted together.
as an egg;
and half milk to make a batter. Bake in gem pans.

then add two tablespoons

sugar

-rMrs.

Chas. Barber.

ROCK BISCUITS.

One and one-half cups each of sugar and raisins, one cup
two eggs, one tablespoon buttermilk, one teaspoon of
butter,
soda, spices to taste; mix as for biscuits; drop on tin with fork.
-[Mrs. W. H. Naylor.

BAKING POWDER

Sift all thoroughly;

BISCUI1JS.
Put one quart of flour, before sifting,

into sieve with
three teaspoons Royal baking powder, one of salt and one of
sugar.
tablespoon lard
or butter, wet with half pint sweet milk; roll on board about
an inch thick; cut with biscuit cutter and bake in quick oven.
If water is used in place of milk: use a little more shortening.
Handle as little and make as rapidly as possible.

rub in one level

-[Mrs.

F. P. Schroeder.

HOWELL COOK BOOK.

Send all your Fine Linen to Howell Steam Laundry.
Lace Curtains a Specialty.
}....lannel Blankets \~hed
without shrinking or fulling. Satisfaction guaranteed.

W. E. SNYDER, Prop'r.

Gran~~i~~rSt.,~

Jionroe Bros.

.,.

SH08S

~J.FINE.[~

.,.

For Ladies and Oents

At $2.00, $2.50 and $3.00, are the best
money. Try a pair. Every pair fully warranted.

that

can be produced for the

MONROE BROS.

The Leading House

IN TOWN FOR

Jine fl1tnitl1te

-

Is acknowledged by all
.
Good Cooks to be

-

KNHPP & CO'S.

"Who'll

da1'e deny the t1'1tth,

there's 1JOet1'lJin pie."

CRUS1' Il'OR LIQUID PIE.

One-half cup lard, one-half cup sour milk, one-fourth
teaspoon soda, pinch of salt. After lining the tins, sift on a
little flour;

fill and bake at once. Enough for two pies.

-[Mrs, M. W. Gifford.

PIE CRUST.

Three coffee cups of flour, one cup lard-chopped

in the
two-thirds cup of
teaspoonful baking puwder mixed well with

flour with a knife. One teaspoonful salt,
water, one-half
the flour.-[Mrs, Wm. Andrews.

PUJ.IIPKIN PIE.

One pint of stewed pumpkin pressed through a sieve,
three eggs, one teaspoon cinnamon, one-half
little salt, one pint sweet milk.
and bake in crust without cover.

one cup sugar,
teaspoon nutmeg and ginger,
Beat all well
Makes two plate pies.-[Mrs.

L. T. Hesse.

together,

PUMPKIN PIE.

Three coffee cups of stewed pumpkin,

four eggs, three
cups sugar,
four cups of sweet milk, one heaping table-
spoon of browned butter, one teaspoonful each of ginger
and cinnamon.

Suflicient for four pies.

-[1\1rs. W m. Andrews.

RAISIN PIE.

One cup raiSInS stoned and cooked,

thicken with one
tablespoon flour; one-half cup sugar. When taken from the
stove stir in one-half cup of sweet cream.
-l Miss 1\1illieA. Fishbeck.

74

HOWELL

COOK BOOK.

RAISIN PIE.

One

cup raIsins, six rolled crackers,

one cup water,
butter the size of an egg, one cup sugar, one-half teaspoon
tartaric acid.-[Mrs.

A. Winegar.

COCOANUT PIE.

Make the pie as you would for a custard pie, using three
eggs. When done, make a frosting using one of the whites
of the eggs saved from the pie. Place a layer of the cocoa-
nut, then the frosting and then another
layer of cocoanut.
Put back in oven; be careful not to brown.

-[Mrs.

Frank K~elly.

CHOCOLATE PIE.

One coffee cup milk, two tablespoons grated chocolate,
two-thirds cup sugar; yolks of three eggs. Bake in a crust
previously baked.
the
top, and put in the oven to brown.

Spread meringue of the whites over
Flavor with vanilla.
-[ Mrs. Geo. L. Clark.

CHOCOLA1'E PIE.
One cup milk, one-half cup sugar,

add two tablespoons of milk; heat

two teaspoons grated
chocolate, three eggs, one-half teaspoon salt; vanilla. Beat
the yolks of eggs;
the
chocolate and rest of milk; salt and sugar. When scalding
Let the mixture cook for two minutes;
hot add the eggs.
when cool, add flavor. Line a pie plate with a crust;
turn
in filling; bake twenty minutes. Beat the whites of the eggs,
and turn over the pie and brown.-[Mrs.

J. Cole.

BUTTERJfILK

PIE.

One cup buttermilk, one-half cup sugar, oI)e tablcspoon
flavor with

flour, two eggs, saving white of one for frosting;
lemon. Bake in common pie tin.-[Mrs.

H. H. Collins.

APPLE CUSTARD PIE.

add one and one-half cups

stcwed
the size of an egg;

Beat

two eggs;

two-thirds

apples;
season to taste. One or two crusts.
-[

cup sugar, butter

l\1rs. Andrew Fishbeck.

HOWELL COOK BOOK.

APPLE

CREA.ilf PIE.

Line a pie plate with ordinary

Slice
them a .cuP of milk with a beaten egg;
and a lIttle sugar.-fMrs.

D. L. Young.

pie crust.

a~d p~ur over
wIth cmnamon

CREA~I PIE .

75

apples
season

. One pint milk put on to boil, yolks

thIrd cup flour,
in milk; a little salt and vanilla.
whites

two-thirds

for frosting.-[ Mrs. H. D. Wilber.

cup sugar;

of

beat all

Bake crust; pour

two

eggs,
together.

one-
Stir
in custard;

One pint of rich cream, one cup of sugar,

four eggs well beaten;

flavor with vanilla.-[lVIrs.

the whites
]. Cook.

of

CREA.111 PIE .•

VINEGAR

PIE.

One cup sugar, one cup water, one half cup vinegar,

Put

butter,

sugar, vinegar, water, butter

two tablespoons

teaspoon
fruit.
let come to a boil and then stir flour
stir in sugar, vinegar,
put

Leo Brockway.

in crust.-[Miss

Stir constantly

etc.

flour,- any
and

one
of
dried
together;
in a little cold water and
boiled

and when

kind
fruit

UURRAN1' PIE.

One cup mashed currants,
two eggs.

Frosting-Whites

one cup sugar, one tablespoon
table-

and

of two eggs
-[lYIrs.

"V. Musson.

Bake with one crust.

flour,
spoon sugar.

One quart of cherries,

two tablespoons
crust.

Beat

flour.
the whites

NEW CHERRY

PIE.
yolks of three
in the cherries.

Stir
to a stiff froth and spread
-[Mrs.

eggs mixed with
Bake with
one
over
top.
J. Cook.

PIE.
One cup sugar, one half cup butter

WASJfING1'ON

cream,
half cup sweet milk, one scant cup flour, half cup Cornstar~
tlW
with two teaspoons
flour
whites of three

baking powder
to a stiff froth and stir in after

sifted with

it. Beat

stirred

to a

eggs

the

HOWELL COOK nOOK.

and corns'ad:h.
tween.-[lVIts. Hiram Hopper.

.

Bake in two tins and spread jam thick be-

I

GREEN l'O.iliATO lJIINCE.

Slice thinly one peck of g~en ,tomatoes,

sprinkle in a
little salt, let stand over night, (J~n drain, and chop fine; put
five pounds of light brown
it in a kettle to simmer witli
sugar,
two tablespoons. of cinnamon,
cloves and allspice. W~n making pies, add one tablespoon
vinegar, and butter the size of an egg to each pie.

pouJ1ds ra!~ins,

two

-[Miss Addie Culver .

•

,

, GREEN TOllIA1'O MINCE.

tablespoon

four pounds

Eight pountis green tomatoes,
raisins, one

four
salt, one of pepper, one of
cups
chop tomatoes
f,loves, two of cinnamon, one cup vinegar;
fine and let stand over night;
the juice and add
sugar, and cook onp. and one-half hours. At the same time
cook the rlisins in a separate dish, and when all are done
mix all the ingredients
together and put away in a crock for
future use.-[Mrs.

Frank J. H01t.

drain off

sugar,

,

lJIOCK 1~I[NCE PIE.

One cup seeded raisins ch~ped< ~:me-halfcup hot water,
one-half cup sugar, one-half cup molasses, one-third. cup but-
ter, one-third/cup vinegar,
teaspoon
ciAnamon, allspice and cloves.-[Mrs. W. H. S. Wood.

five crackers rolled fine,

,

,

MOCK MINCE

PIE.

, One-hilf cup sugar, ane-half cup molasses, one-half

raisins, one-fourth 9!P vinegar, one ~g,
to suit the i:aste. U1.op.niisins and roll crackers
all together; bake with two crusts.-[Mrs.

cup
four crackers, spices
fine; mix

Albert Wright.

d,

,
MINCE MIAT.

TW9 pounds

currant~, ~wo pounds

raisins, one-fourth
pounds
4>und each lemon, orange,
~uscovado
three-fourths pound suet, one pound raw
beef chopped with suet very fine; one-}(alf peck nice juicy

and citron peel,

sugar,

three

HOWELL COOK BOOK.

77

two tablespoons of cin-
apples chopped, one nutmeg grated,
namon, one of cloves, allspice, ginger and salt, bne teaspoon-
lemons
ful black pepper, outside rind of fo,ur oranges,
and the juice.
two
hours~-rMrs.

Put all together and simmer
,. B. Knapp.

(not boil)

four

J

ffIINCE <MEAl'.

Three pounds of beef chopped fine, two pounds of beef
four pounds apples, one-
two pounds brown

suet, three pounds raisins (seeded,)
half pound citron, juice of eight oranges,
sugm", one ounce each of cinnamon, allspice and nutmeg.

-[Mrs.

C. C. Miller.

LElJION PIE.

One lemon gr~ed, one cup sugar, yolks of three
cornstarch;

eggs,
small
Beat whites of eggs with three tablespoons

three tablespoon~ inilk with two teaspoons
piece of butter.
of sugar for frosting.-l Mrs. J. W. Wright.

,

/

LElJION PIE.

One lemon,
cornstarch,
one
without frosting.

one cup sugar, one egg,
teaspoon butter,
Bake the crust and add filling.

two tablespoons
one cup water; with or

,

-[Mrs. G. Otto.

LEMON PIE.

cup sugar;

One lemon, o~ cup cold water-sqneeze

the water-one
flour, three eggs;
salt. Beat sugar, eggs and flour
together.
first, then cook the custard and fill the pie.
oven to brown.-fMrs.

the juice into
cornstarch or
save whites of two for frosting; a pinch of
Bake the crust
Frost and set
in

two tablespoons

F. B. Clark.

~

D1'tTE PIE.

Remove the pits from one-half ...pound of dates,

soak in
one pint of milk over night;
in the morning put through a
colander; add two eggs and a little ginger; bake with an
under crust.-[Mrs.

Chas. Curtis.

HOWELL

COOK BOOK.

SQUASH PIE.

One teacup of squash strained;

milk, one-half cup sugar, ginger to suit
one pie.-[Mrs. W. C. Huntington,.

add one egg, one cup
taste. This makes

ORANGE PIE.

juice of one small

One large cup boiling water,

two tablespoons cornstarch
wet in cold water, one large cup sugar, yolks of three
eggs,
one teaspoon butter,
lemon, grated
rind
and pulp of two small or one large orange;
stir
the corn-
starch into the boiling water until
it thickens,
then add the
butter and 'sugar and yolks of eggs well beaten,
then add the
orange and lemon. Bake with under
crust only. Beat
whites of the eggs to stiff froth, add powdered sugar,
and
flavoring to taste; spread on pie and return to oven to brown
slightly.-[Mrs.

C. G. Jewett.

One pint milk,

DYSPEPTIC PIES.
two eggs, one-half cup graham flour,
one-half cup of sugar, one-half teaspoon of salt; flavor with
Put the sugar, flour, salt and nutmeg together dry.
nutmeg.
Beat the eggs,
then add the milk, and add gradually to the
dry ingredients; pour in a buttered pie tin, deep, and bake in
a moderate oven. The graham flour will settle to the bottom
and form a crust, the custard coming to the surface.

TART SHELLS.

One teacup lard, white of one egg, one tablespoon' white

sugar, three tablespoons water, flour to mix.

-

[Miss Edna Newell.

PUFF PASTE.

One cup lard, four cups flour, one teaspoon salt, water
to moisten; roll out; one cup butter. Roll and spread on
crust and roll again until butter is all used.
ice one-
Put oil
half hour before using. This will keep a long time.

-[Miss Mattie Childers.

"A bagpudding the queen did make,

And st11:ffeditfnll

A nd in it put

of plnrns,
two lumps of fat

As big as my two thumbs."

ORANGE PUDDING-.

Peel and cut fine into thin slices sweet,
them a cup of white sugar.

juicy oranges;
Let
a pint of
sprinkle over
milk get boiling hot by setting it
into some boiling water;
add the yolks of three well-beaten eggs, one tablespoon
cornstarch made smooth with a little cold milk; stir con-
stantly; when thickened, pour
the
whites to a stiff froth, add a tablespoon of sugar;
spread
over top and set in the oven to harden.
To be eaten cold or
hot. Berries of any kind or peaches may be used in place
of oranges.-[Mrs.

the fruit. Beat

it over

S. J. Crosman.
BANANA

PUDDING-.

Cut sponge cake in slices in a glass dish; put alternately
a layer of cake and a layer of bananas sliced. Make a soft
it. Beat
custard, flavor with a little vinegar and pour over
the whites of the eggs to a stiff
the
Peaches may be used instead by adding more sugar.
whole.
L. W. Hovey.

froth and heap over

-[Mrs.

CHOCOLA1'E PUDDING-.

One and a half pints milk, three

eggs, oue cup sugar,
two teaspoons
one cup bread crumbs, one teaspoon vanilla,
grated chocolate. Heat the milk; add the other
ingredients.
Beat the whites of eggs; add two tablespoons sugar and lem-
on and frost. Bake pudding fifteen minutes.
-[Mrs.

P. B. Wines.

SNOlV DRIFT

PUDDING,

One pint milk,

two tablespoons

cornstarch, whites of

80

HOWELL

COOK BOOK.

three eggs. Dissolve the cornstarch in a little of the milk.
Take the remainder. of milk; place on the stove with one ta-
blespoon sugar; when it boils stir in cornstarch; mold in cups
about one inch thick; when cold turn out
in sauce dishes.
Cover the top with whites of eggs beaten to a froth, with
three tablespoons sugar. Drop a small piece of jelly in cen-
ter of each and serve with sauce.

SAUCE- Yolks of three eggs; one pint milk, one-half cup
J. M. Teasdale.

sugar, vanilla; cook this to a cream.-[Mrs.

One quart

rich milk, one tablespoon of liquid rennet,

two tablespoons sugar, flavor with bitter almond.

AMBROSIA.

SAUCE-Slice oranges very. thin, grate fresh cocoanut

with cream and sugar.--[Miss Anna M. Lonergan.

lVEBS1'ER

PUDDING.

One cup sweet milk, one cup molasses,

.one cup dried
fruit or raisins, two tablespoons melted butter, one teaspoon-
ful soda, two and two-thirds cups flour.

Steam two hours.

SAUCE--Butter size of an egg, one cup sugar, one egg,
Scald but

one tablespoon vinegar, one cup boiling water.
do not boil.-l Mrs. Jenks.

CARROT PUDDING.

One cup each of

sugar,
suet, two cups flour, one teaspoon soda dissolved in a little
warm water, one cup raisins, one teaspoon cil}namon and
cloves. Steam two hours.

raw grated carrots, potatoes,

Serve with sauce.

-[Mrs.

J. Farrel.

RAISIN

PUFFS.

Two eggs, one-half cup butter, one cup milk, two table-
two cups flour, three teaspoons baking powder,
ten cups

steam three-fourths

hour; makes

spoons sugar,
one cup raisins;
one-half full.

SAucE-One

egg,

three-fourths

season with lemon juice;

cup sugar, one table-
add boiling

spoon cornstarch,
water to thicken.-[Mrs.

Jay Walton.

HOWELL COOK BOOK.

81

FRUIT

PUFFS.

One pint

flour,

two teaspoons

pint milk,
one
then
fruit,
twenty minutes.
about

to make thin batter;
another

of

baking powder;

about one
Put a spoonful of batter,
Steam

in teacups.

salt.
of batter,

SAUCE-Two

beaten to a cream;

eggs, one cup sugar~ one-half
one cup hot milk, one cup fruit.

cup

butter,

-[Miss

Jennie McLean.

CUSTARD PUDDING.
four eggs,

four

tablespoons

One pint milk,

salt.
add to the milk;

Place milk on stove; meanwhile,

beat

eggs

stir well.

Bake in hot oven.

SAucE-One-half

teacup

boiling w<lter; one-half

sugar, one tablespoon
be added with good effect.-I Mrs. C. D. Austin.

flavoring.

butter;

Fruit

flour, pinch
and flour.

cup
coloring may

FIG RrCE.

Boil one cup rice in water

thirty minutes,

Serve hot with sweetened

cream.

-[Mrs.

C. L. Granger.

TAPIOCA

PUDDING.

One cup of Thurber's

it thickens;

on fire until
add one
two beaten eggs, one tablespoon
Bake slowly.

Serve with whipped

pint milk,
butter,

tapioca to one pint of milk; place
sugar,
salt; vanilla.
and vanilla.
Jr.

Francis Lansing,

a little
sugar

one cup

cream.

-,Mrs.

RASPBERRY

TAPIOCA

PUDDING.

tapioca soaked over night, one

gill
one-half gill sugar.

one-half

stir together;

then take from fire and

tablespoonful
place on fire until
in one pint

and a half
of
the
of

stir

One-half
gills of water,
lemon juice, a little salt;
tapioca
raspberries.

is clear,

Set

to cool.

Serve with whipped

cream.

-,Mrs.

R. H. Brown,

Jr.

turn in a colander;
Chop one-half
rice, not breaking
saucepan
of boiling water;
slowly for twenty minutes.
water.

the

stand in oven until

and
pound figs quite fine, mix carefully with

rice is white

grains.

Stand

the

colander

it with a lid, and

cover
The colander must not

then drain and
dry.
the
a
steam
touch the

over

HOWELL COOK BOOK.

QUINCE

ROLL.

Biscuit
roll;

sauce;

dough
Put on plate.

rolled thin,

spread with
Steam one hour ..

a rich

qUInce

-[Mrs.

M. E. Anderson.

SUET

PUDDING.

One cup each of chopped suet, molasses,

one

teaspoon

raisins;
flour enough to make a stiff batter;
above pudding

Sauce for

hours.

soda,

cinnamon,

sour milk
cloves

and
and
steam one and
can be used

chopped
nutmegs;
one-quarter
for others.

SAucE-One

cup sugar, one egg, one teaspoonful

and one of vinegar,
all except
evenly so not

eggs

four

until

to curdle.-[Mrs.

it boils,

tablespoonfuls
add beaten
then
Fred F. Hubbell.

boiling water;

eggs;

butter
cook
stir

SUET

PUDDING.

suet,

One cup of chopped
teaspoon salt, enough flour to make

half
teaspoonfuls
cloth, and boil
cup of raisins, and baked in a well greased

two eggs, one cup of milk,
two
a
The same made thinner, with a
is excellent.
L. W. Hovey.

baking powder.

a stiff batter,

three hours.

cover with

in bowl,

-[Mrs.

Place

dish,

CROTV'S NEST.

Line a dish with sliced apples. Make

cup sweet milk,

tablespoon

butter,

flour to make a stiff batter.

Serve with cream and sugar.-[Mrs.

egg, one
baking powder,
oven.

a batter

of one
one
teaspoon
Bake in a hot
H. J. Sweet.

PUDDING.

PRUNE
pound

prunes;
stone and spread

stand
on a plate
teaspoon flour with
add

one-half

powder;
stir until smooth as glass;

cup
beat

Sift one-half

add one pint swt.:et milk,

stir

into the

add

prunes,

one

at a time,

in dish and steam one and one-half

hours.

in flour.

Three-fourths
until soft; drain,
roll
spoon
baking
tablespoonfuls;
a froth;
two minutes;
Pour

to cool,
one-half
cold water
three eggs

in scalding water
then
tea-
by
to
beat
steadily.
Do not use

stirring

batter;

HOWELL COOK nOOK.

more
water

flour
than given.
to stop boiling.

lift

the

Do not
Serve with sauce, or sugar

cover

or allow the
and cream.
[1\1rs. Henry Monroe.

-

Put whole
(lish; pour over
cup milk, one egg,
flour,
two teaspoons
in moderate

oven;

PEACH
ripe

PUDDING.
peeled
peaches
them a batter made

two tablespoons melted
bake
serve with cream.-[1\1rs.

powder;

baking

in bottom of buttered
one
sugar,
of half cup
cups
butter,
two
three-fourths
hour

P. H. Pohly.

GRAIIA11f PUDDING.

,

One egg, one cup molasses,

graham flour, one cup raisins
teaspoon
and
Steam two hours

each of cloves

and put

SAucE-One-quarter

one tablespoon
water

to the right consistency;

cornstarch.

one cup sweet milk,
chopped,

and

one

teaspoon

seeded
cinnamon,

two cups
one-half
soda.

in oven fifteen minutes.
cup butter,

thoroughly,

one cup sugar, onc egg,
Beat
on
vanilla.-IMiss Nettie Baldwin.

pour

and

eggs, one-cup

SNOW BAIJ.S.
one

sugar.

Three
teaspoons

powder,

baking

and beat again;

half
and juice of one lemon.
sugar
spoons of the lemon juice
l\'Ieasure
to stiff
ring;)
three
in it.

froth;
then fill cups
tablespoons
Serve with sauce.-[l\Irs.

pulverized

two-thirds

and

full; steam one-half

sugar

on a plate;
l\lark Rubert.

cup

flour,

three

tablespoons

Beat yolks of eggs

then add the grated

very
rind and

one scant cup flour and baking

add them and flour alternately

(folding

the

cold water;
powder;

and

light;
two

one
water,

a
rind
add
tea-
beat
again.
beat whites
not stir-
Put
roll snow balls

hour.

GRAlfAJI

PUDDING.

One cup sweet milk, one cup raisins,

two teaspoons

two cups

soda,

graham

spices

of

flour, one-half
all kinds;

cup molasses,
steam two hours.

cup sugar,

one half cup butter

stirred

SAUCE-One
one-half

cream,
with vanilla.-r1\1rs.

egg,

two tablespoons
J. 1\1. Teasdale.

boiling water.

to a
Flavor

HOWELL

COOK nOOK.

JERUSALEM PUDDING.

Chop one-quarter of a pound of figs and one-quarter of
a pound of dates very fine; cover with orange juice, and
allow them to soak over night. When
ready to make
pudding, cover one-half box gelatine with one-ha~f cup of
cold water, and soak thirty minutes. Boil one-quarter
cup
of rice for t\venty minutes; drain it; spread on towel and
roll until dry. Whip one pint of cream to a froth,
then put
of a cup sugar;
it in a basin;
sprinkle
then the fruit and
Stand the gelatine with two tablespoonfuls of
orange juice.
milk over
Strain into the
cream;
the whole is' well mixed and
partly stiff, then turn into a mold and set away to cool.

over rice spoonful of vanilla;

sprinkle with two-thirds

stir constantly until

until dissolved.

teakettle

the

-[Mrs. Wm. Lyon.

LEMON PUDDING.

Grated rind of lemon, yolks of two eggs, one pint bread
crumbs, one-half cup sugar, pinch of salt, added to one quart
of milk. Bake twenty minutes.

Spread over pudding three whipped whites of eggs

and

one-half cup sugar.

Set in oven to brown.
-[Mrs.

L. H. Church.

PUDDING.

One cup molasses, also milk, one-half cup butter, one cup
flour,

two and one-half

raisins, one-half cup currants,
one and one-half teaspoons soda, nutmeg.

SAucE-One

a tablespoon cornstarch dissolved in water. Mix all;
add a pint boiling water; boil until thick.

cup sugar, one lemon, butter size of an egg,
then

cups

-[Mrs.

G. L. Sargent.

STEAMED PUDDING,

One egg, butter size of an egg, two-thirds cup suo'ar, one
cup sweet milk, also fruit, two cups flour, two teaspooonsbak-
ing powder.

SAucE-One

cup sugar, one tablespoonful butter,

cornstar~h, one pint boiling water; cook thoroughly;
taste.-( Mrs. R. Drewry.

also
flavor to

HOWELL COOK BOOK.

85

STEAMED PUDDING.

Three eggs, butter size of an egg, one cup sugar, stirred
to a cream; one cup milk, three cups flour,
tea-
spoons baking powder, one-quarter of one lemon peel grated.
Steam one or two hours.

Fruit may be added if desired.

SAUCE-Two cups sugar,

tablespoonfuls flour, beaten thoroughly;
boiling water.
spoon vinegar or the juice of one lemon.
stir in the white ef an egg beaten to a stiff froth.

two
then stir in one pint
Season with lemon or nutmeg; add one table-
Just before serving

cup butter,

two-thirds

three

level

-[Mrs.

L. C. Smith.

ENGLISH PLUlIf PUDDING.

One pound

raisins, one pound currants, one pound
citron, one pound suet chopped fine, three large handfuls of
stale bread crumbs, four large spoonfuls brown sugar, four of
sifted flour, half nutmeg grated, half teaspoon ground mace,
same of cinnamon, grated rind and juice of one lemon, nine
eggs,
dip
pudding cloth in boiling water, wring dry, dn'dge with flour;
put in. pudding,

tie up; boil six hours.

thoroughly;

lVlix all

one-half

vinegar.

gill

-rMrs. Geo. Blackman.

SCOTCH PIE.
two teaspoons baking powder;

Two cups

flour,
made into thick batter.
pour over batter.
spread over butter
Serve with cream.-[l\1iss Anna ~. Love.

salt;
Slice four tart apples in basin, then
Steam two hours;
turn out on plate, and
and sugar on apple side; add nutmeg.

BERRY

PUDDING.

One quart sifted flour, two tablespoons

shortening, one-
half teaspoon salt, two teaspoons baking powder, add milk
or water to make a soft dough;
roll thin and spread with any
kind of berries;
roll up, tie in a cloth, and steam two hours.
Serve with sauce.-[Mrs.

D. L. Young.

CORNS1'ARCH PUDDING.

One quart milk, except enough to wet three tablespoons

86

HOWELL COOK BOOK.

the cornstarch and salt. Boil until

cornstarch; set in water on stove; add yolks four eggs, half
cup sugar,
thickens;
when cool, flavor with vanilla. Pour in dish; beat white of
eggs with half cup sugar; put on pudding and set
in oven to
brown.-[ Miss Millie Fishbeck.

it

DUMPLINGS BAKED IN SAUCE.

from this pieces four

Place within each piece three gooe

Roll out rich biscuit dough made with baking powder,
inches
until one-half inch thick. Cut
sized quarters
squar~.
of some rich tart apple; fold over edges, carefully press
to-
gether and lay folded side down in a deep baking dish. Be-
fore baking, cover with following sauce.
Place a cover over
dish while baking but remove ten minutes before taking from
oven so they may brown.

SAucE-For

six dumplings: One pint water,

two cups
sugar, one
lemon, one-half cup butter.
Pour over dumplings and bake in moderately hot oven, not
too fast.
thicken
with one tablespoon cornstarch, and boil until clear; or
serve
with rich sweet cream.-[Mrs.

Serve same sauce with dumplings, except

Chas ..Curtis.

teaspoon

extract

APPLE DUMPLING.

One pint milk, one small teaspoon baking powder

sifted
with flour to make a batter, a little salt; poured over sliced
apples.

in cups and steam one hour ..

Put

-[Mrs. Geo. Howe.

o

~

'~.

0

In making any sauce put butter and flour 111

and your sauce will never be lumpy.

together,

SAUCE

FOR PUDDING.
One cup sugar, one-third cup butter,

together until
well creamed; add one egg, and beat until very light; stir
in
a teaspoonful vanilla five minutes before the sauce is needed,
then add a pint boiling water, stirring constantly.
F. J. Lee.
-rMrs.

stir

SUGAR
One cupful granulated

SAUCE.
sugar, half a cupful water,
together until

a
it
Flavor with lemon or
lemon juice is an improvement.

size of a walnut. Boil all

piece butter
becomes the consistency of syrup.
vanilla. A tablespoon of
Nice with cottage pudding.-[Mrs.

Beckwith.

COMMON

SlVEET

SAUCE.

Into a pint of boiling water stir a paste made of a table-
spoonful cornstarch or flour rubbed smooth with a little cold
water, add a cupful of sugar and a tablespoon of vinegar;
cook well for three minutes;
take from the fire and add a
piece of butter as large as a small egg; when cool, flavor
with a tablespoon vanilla or lemon.

PUDDING

SAUCE.

Beat white of one egg to a froth, add one cupful

sugar;
beat together. Make a very thin batter of one and one-half
cups hot water and one tablespoonful
flour which has been
mixed with a little cold water; add butter one-half size of an
egg; pour this batter boiling hot over sugar
and egg; flavor
to taste; serve immediately. Good for steamed puddings.

-[Mrs. Wells Bennett.

88

HOWELL COOK nOOK.

One teaspoon

vinegar,

vanilla, one tablespoon
on stove;
to make it of the right consistency.-[Mrs.

stir all together

flour, nutmeg,

SAUCE.
one half cup sugar, one teaspoon
Put
on

and pour enough. boiling water

tablespoon

butter.

A. Garland.

HARD SA UCE.
a warm but not

Have in readiness

place a teacupful
ter, a teaspoonful
and half a teaspoonful
in a cool place until
Set
hot pudding
of any kind.

sugar,

too hot bowl, and in it
powdered
of a cup of but-
vanilla or the grating of a lemon or nutmeg,
beat until well creamed.
This may
be used with

cinnamon;
required.

a quarter

WHIPPED

SAUCE.
a cupful of ice-cold sweet cream.

CREAlJf

Take

ful powdered
stirring in lightly at the last

sugar,

a teaspoonful

Mix half a cup-
extract; whip it to a froth,
the stiffly beaten white of an egg.
-I Mrs. G. E. Mercer.

LE1JfON SA UCE.

One cup sugar, one-half
three
thickened.-[Mrs.

and juice of one lemon,
Cook over steam until

cup butter, one egg, grated
tablespoonfuls

rind
of boiling water.
Miller Beurmann.

1\1ash three cupfuls of

FRUIT

SAUCE.
ripe
tablespoonfuls

berries
sugar
of
a cup of softened butter. When

to four
according

to the acidity

fresh,

varying

with from three
sugar
beat
light and foamy,
egg.-[Miss

in half

or other

(the quantity
the
the mixture

fruit,)

fruit
of
then
is
of an

stir

in the thoroughly

beaten white

Cora Goodrich.

One and one-half
butter, one tablespoon
salt and cloves; mix and
cook until

it thickens.-[

BR011'N PUDDING
cups brown
each of cinnamon

SAUCE.
sugar,

add two

lV1rs.F. Hickey.

three-fourths

cup
and flour, a pinch of
and

cups boiling water,

(
'- -,

I

~'t

.

'.

,

..;;.(/

I

':. .

,\:: -

"With weights and meaStt'1'esJust and t1'1te,

Oven of even heat,-

Well buttered tins, and quiet ne1'ves,

Snceess will be complete."

SCRIPTURE

CAKE.

1 Kings, 4 :22.

1st Samuel, 30:12.

Jeremiah, 6 :20.
1st Samuel, 30:12.

Judges, 5 :25.
One cup butter.
Three and one-half cups flour.
Three cups sugar.
Two cups raisins.
Two cups figs.
One cup water. Genesis, 24:17.
One cup almonds. Genesis, 43:1 I.
Six eggs.
A little salt. Leviticus, 2:13.
One tablespoon honey. Exodus, 16:31.
Spices to taste.
Follow Solomon's advice for making good boys, and you

1st Kings, 10:10.

Isaiah, 10:14.

will have a good cake.

Proverbs, 23 :14.

-[Mrs. Helen A. Bell.

I Kings, 4 :22.

HOLY CAKE.
One cup butter.
Judges, 5:25.
Three and one-half cups flour.
Two cups raisins.
I Samuel, 30:12.
Two cups sugar.
Jeremiah, 6 :20.
One cup water. Genesis, 24 :17.
Six eggs.
Salt. Leviticus, 2:13.
One spoon honey. Exodus, 21 :31.
Spices to taste.
Either beat hard or use two teaspoons baking powder.

I Kings, 10:10.

Isaiah, 10:14.

-[Mrs.

C. P. White.

HOWELL

COOK nOOK.

ANGEL

FOOD.

then add half

Whites of nine fresh eggs; add a pinch of salt and beat
teaspoon cream tartar, beat
about half light;
sugar
very light; add one and one-fourth cups granulated
that has been
sifted; beat in gradually;
sifted five times; add a little lemon extract.
Bake in a mod-
erate oven forty to fifty minutes. Turn upside down to cool.
This cake must be baked in a pan that has not been greased.
ICING-Mix confectioner's sugar, milk and lemon juice

then one cup flour

until of right consistency.-fMrs.

E. D. Galloway.

ANGEL

FOOD.

The whites of eleven eggs, one teacup sifted flour, one
and one-half teacups sugar, one teaspoon each of cream tar-
tar and vanilla. Mix the cream tartar with the flour; beat
the whites to a stiff froth; add the sugar, vanilla and flour,
stirring thoroughly. Bake in a slow oven about forty minutes.
-[Mrs. W. E. Snyder.

ANGEL

CAKE.

The whites of seven eggs beaten to a stiff

one
small cup granulated sugar,
two-thirds cup of flour, one small
teaspoon cream tartar. Bake thirty minutes in moderate oven.
-[Mrs. W. M. Beach.

froth;

DEVIL'S

FOOD.

Three-fourths

cup sweet milk, one-fourth cake Baker's
chocolate shaved and put in milk. Cook, stirring constantly
until it becomes paste.
CAKE PART-One

cup sugar creamed with two table-
spoons soft buttp,r, yolks of two eggs beaten, one teaspoon
vanilla, one cup sweet milk, one scant teaspoon soda.
in
tea-
one and one-half cups flour, before sifting, one-fourth
spoon cream tartar.
in
two square tins.-[Mrs.

Put this in chocolate paste and bake

C. E. Beurmann.

Put

BLACK

CHOCOLATE

CAKE .

.One cup butter,

five eggs, one cup sour
mIlk, one teaspoon soda, (Instead of sour milk and soda, sweet

two cUJ?ssugar,

HOWELL COOKBOOK.

cups

milk and two teaspoons baking powder may be used,)
and one-half
Grate and sift chocolate and put
Bake in four layers.

cake Baker's
before

flour, one-half

two
chocolate.
the flour.

in cake

CUSTARDTO PUT BET\VEEN LAYERS-One

pound sugar
wet with a little cold water, whites of three eggs, (yolks may
Cook
be used.)
this mixture in pan over hot water; when it
spread
between layers and over all the cake.

Beat whites with one-half cake chocolate.
thickens,

Flavor with vaniIIa.

-[Mrs. Wm. McPherson,

Jr.

,'

CHOCOLATE
Three-fourths

CAKE WITH ~IARSHMALLOlV
cup sweet milk, one-fourth

FILLING.
cake .Baker's
chocolate grated in the milk; heat and stir until melted smooth;
two large tablespoons butter, yolks
let cool. One cup sugar,
two eggs beaten light, one teaspoon
cup
sweet milk, one small teaspoon soda dissolved in hot water,
good cup and a half unsifted flour, one-fourth teaspoon cream
tartar, and,

lastly, add the cooled milk and chocolate.

FILLING-Two

it boils add one
then pour it over the beaten whites of two eggs.
it will stand alone;
ers of cake.-[Mrs.

small cups sugar wet with water; when
it hairs,
Beat until
Put between two lay-

flavor with vanilla.
H. Briggs.

let boil until

tablespoon

une-half

vinegar;

vanilla,

BROlVN CHOCOLATE

CAKE.

WHITE PART-One

one-half
two cups flour, two eggs, one teaspoon vanilla, one

cup sugar, one cup butter,

cup milk,
teaspoon baking powder .•
CHOCOLATEPART-One

cup sugar, one cup milk, yolks

of two eggs, one cup Baker's chocolate.

Cook the chocolate mixture till as thick as cream (about
let cool; then stir in one-half cup flour with one
part;

five minutes;)
teaspoon soda. While this is.cooling make
then stir together

and bake in layers.

the white

ICING-Whites

of two eggs, sixteen tablespoons

ized sugar,
ing with juice of one-half lemon.-l Mrs. M. J. LewIs.

juice of one-half lemon. Or, make

pulver-
boil~d frost-

HOWELL

COOK BOOK.

CHOCOLATE

CAKE,

Yolks of two eggs, two chocolate squares, one cup milk,
one cup sugar,
three tablespoons melted butter, one-eighth
teaspoo~ salt, one teaspoon soda, one and two-thirds cups flour.
Grate chocolate fine and stir into the yolks of eggs; add half
of the milk and cook gently in granite pan until smooth and
creamy, stirring constantly. Remove from fire and add the
sugar, melted butter, salt and half cup of milk into which soda
has been dissolved. Beat in flour and stir until smooth; bake
in four well buttered cake pans.

FILLING-One and one-fourth cups sugar, one-third cup

hot water, whites of two eggs.-[Mrs.

Herbert Bush.

CHOCOLATE

LOAF CAKE.

Cream one cup of butter and two and one-half cups of
sugar. Beat the yolks of five eggs; add to butter and sugar
with one cup of milk and three cups of
flour. Beat until
smooth and then add the whites of the five eggs beaten stiff
and two teaspoons baking powder. Mix lightly and gently
and quickly as possible and add two teaspoons of vanilla and
one-half cake of sweet chocolate grated.

-[Miss

E. Alma Sharp.

CHOCOLATE

CAKE.
two cups

Mix one-half cup butter,

and beaten
yolks of three eggs. Add whites beaten separately;
then
one-half cup sweet milk, one-half teaspoon of soda dissolved
in hot \vater, one-fourth pound chocolate, dissolved in one-
half cup boiling water,
flavor with vanilla.
Bake in layers and put together with frosting.

two cups flour;

sugar

-rMrs.

H. B. Thompson.

CARAlJfEL

CAKE.

One cup sugar, one-half cup butter,

one-half cup milk,
onc and one-half cups flour,
two teaspoons baking powder,
one teaspoon vanilla, on,e teaspoon salt, whites of four eggs.
cup of
cream, small pIece of ,butter. Boil briskly ten minutes, then
add one teaspoon vamlla; beat until cool.-["Minnesota."

ICING- T~vo cups hght brown sugar,

two-thirds

HOWELL COOK BOOK.

93

FIG CAKB.

Two-thirds cup butter, one cup sweet milk, one

two cups

cup
flour, two

sugar, whites of four eggs well beaten,
teaspoons Royal baking powder.

FILLING-One pound figs chopped and cooked in sweet
milk, and add one-third cup sugar; after cake is done, put the
cooked figs on hot; then let the cake cool; beat the whites of
two eggs and frost the top.-l Miss Alma Parshall.

FIG CAKE.

Three eggs, one-half cup butter; beat together; one cup
sugar one-half cup milk, two cups flour, two teaspoons of
baking powder.

Bake in three layers.

FILLING-One pound figs chopped, one cup sugar, one
Set on the stove; stir while

and one-half cup boiling water.
cooking and boil until the milk jellies.

-[ Mrs. E. D. Galloway.

HICKORYNU1'

CAKB.

Whites of six eggs or three whole eggs, one coffee cup
sugar, one-half coffee cup milk, four tablespoons melted but-
ter, two coffee cups flour, two full teaspoons baking powder.
cup sugar, one cup sour cream, one cup

FILLING-One

meats chopped or rolled. Cook until like caramel frosting.

-[Mrs.

F. Hickey.

COCOANUT CAKB.

Four eggs, one cup sugar,

the
size of a walnut, one half cup milk, two teaspoons of baking
powder.
Save the whites of two for the filling; mix this with
one cup of cocoanut. You can cook this cocoanut or not as
you like.-[1\1rs. R. A. Chambers.

flour, butter

three cups

COCOANUT CAKB.

Whites of four eggs, one and one-half cups

half cup butter, one cup water,
spoons baking powder.

Flavor to taste ..

three

cups flour,

sugar, one-
two tea-

-[1\1rs. W. B. Mc1Yllllan

94

HOWELL

COOK BOOK.

COCOANUT CAKE.

two' cups

Whites of eight eggs, two cups sugar,

sifted
flour, one cup corn starch, one cup butter, one cup milk, two
teaspoons baking powder. Bake in layers.

FILLING-Whites

of four eggs, four cups

Pour
one-half pint boiling water over sugar
and boil until clear;
pour this over the beaten whites and beat until a stiff cream;
flavor with vanilla; spread between the layers
and sprinkle
well with cocoanut; also cover. the top and sides with the
frosting and cocoanut. One half this will make a fair
sized
cake. This will keep a long time during the cooler months.
Robert D. Briggs.

-[Mrs.

sugar.

GOLD CA.KE.

The yolks of eight eggs, one cup sugar, one-half cup but-
flour, one-
Flavor with

ter, one and one-half cups sweet milk,
fourth teaspoon soda, one-half of cream tartar.
vanilla.-

r McKinley.

two cups

SIL VER CAllE.

One cup sugar, one spoonful butter, one. cup milk, one
two teaspoons bak-

and one-half cups flour, whites four eggs,
ing powder.-[Bryan.

CREAM LAYER

CAKE.

Cream one cup of granulated sugar and one cup of but-
two teaspoons
two eggs,
aud when
the

ter together; add two-thirds cup sweet milk;
of baking powder sifted into two cups of
two-thirds cup of currants.
cold spread the following custard between and powder
top with fine sugar.

flour,
Bake in two layers

CUSTARD-Two tablespoons

Flavor with vanilla.
flour,
sugar, one egg and a small piece butter;
add one cup boiling milk; cook until
flavor with vanilla.

tablespoons
two
beat
and
thick and smooth;

together

HICKORYNUTFILLING-One cup sour cream, one cup
sugar, one cup hickorynut meats rolled fine. Cook slow and
stir often until it is thick enough to spread.

CARAMELFILLING-One and one-half cups dark brown

HOWELLCOOKBOOK.

95

sugar, four tablespoons sweet milk, butter the size of a small
egg. Boil five minutes;
then flavor with one teaspoon of
vanilla.-rMrs.

Hattie Cummiskey.

BANANA

CAKE.

One cup sugar, one cup butter,

one-half cup milk, one
and one-half cups flour, whites of three eggs, one and one-
half spoons of baking powder.

FROSTING-White of one egg,

three

teaspqons

sugar.

Slice bananas quite thin.-[Mrs.

Alfred Garland.

MARSHMALLOTV CAKE.

Whites of four eggs, one cup sugar, one-half cup butter,
one and one-half cups flour, one cup sweet milk, one and one-
half teaspoons baking powder.
then
add sugar and beat until light ; add milk, then flour and beaten
whites.

Stir butter to a cream;

FILLING-Two

tablespoons gelatine dissolved in four
sugar; flavor
too stiff,
in buttered pan same size of
Let stand several hours before putting with cake.

tablespoons boiling water,
and beat one-half hour. When beating,
add little more hot water.
your cake.
Put

together with cold frosting.-[Mrs.

two cups-pulverized

A. J. Prindle.

if it gets

Put

ROLL JELLY CAKE.

Three eggs,

three-fourths cup sugar, one cup flour, two

teaspoons baking powder,

three tablespoons milk.

--fMrs. S. B. Monroe.

ROLL JELLY' CAKE.

One cup white sugar, four eggs well beaten, one and one-
half cups flour, three teaspoons baking powder and two table-
spoons boiling water added last.-[Miss

Gannon.

One cup sugar,

ROLL JELLY CAKE.
three eggs, one cup flour~ one and one-

half teaspoon baking powder.-[Mrs.

E. T. Jubb.

HOWELL

COOK BOOK.

JJ if 8.17) CAKE.

One cup hrl'a(~ I ugh, one cup sugar, one egg, one-half
one-half teaspoon soda, one-half cup

cut) shortening \~l.dIll~)
miik, one cup rai~il1s, :pices to taste,

.

little salt.
-rMrs.

C. S. Brigham.

POUND CAKE.
One pound butter, one pound

pound flour, ten eggs stirred to a cream,
ing powder.-[lVlrs.

P. Young.

powdered

one
two teaspoons bak-

sugar,

lVHITE

CAKE.

-O-;;eand one-half cups sugar, one-half

cup sweet milk, whites of three eggs,
flour, two teaspoons baking powder.
ter together, and add the eggs last.

one
cup butter,
two and one-half
cups
Cream sugar and but-
Flavor with vanilla.
-rMiss Mayme Knapp .

WHITE

CAKE.

One and one-half cups sugar, one-third cup butter; beat
baking
O. W. Kellogg.

both to a cream; one cup sweet milk, two teaspoons
powder,

two and one-half cups flour.-[Mrs.

.;::.,

ICE CjlEA.J.lf CAKE.

One cup granulated sugar, piece of butter

the size of an
egg, one cup sweet milk, two cups flour, two teaspoons bak-
ing powder, whites of three eggs beaten stiff and add last.

-[1\1rs. R. F. Barron.

lVHI1'E. CAKE.

One cup granulated sugar,

cup sweet mIlk,
whites of three eggs well beaten,
two tea-
spoons baking powder vanilla to taste. Bake, and when cool
cover with boiled frosting.--[Mrs.

Emerson Treadwell.

two cups

two-thirds

flour,

QUEEN'S

CAKE.

One cup of sugar, one-half cup sweet milk, one and onc-
baking

half cups flour, butter size of an egg,
powder, one egg, vanilla or lemon.--l Mrs. W. B. Jewett.

two teaspoons

HOWELL COOK nOOK.

ONE EGH CAKE.

One and one-half cup of sugar, one egg, butter size of a
walnut, one cup of milk, two teaspoons of baking powder,
three cups of flour, flavor to taste.-[Mrs.

A. A. Monroe.

Take a cup and break one egg in and fill up with cream,
one cup sugar, one cup flour, one teaspoon baking powder.
This can be made in layers or a loaf cake.

CUP CAKE.

-[Mrs. George Hornung.

ONE EGG CAKE.

One cup sugar, one tablespoon butter, one

two-
thirds cup sweet milk, one and one-half cups flour, three tea-
spoons baking powder;

L. D. Brokaw.

flavor.-[Mrs.

egg,

Two cups and a half of sugar,

CREAilI CAKES.

sweet cream,
two teaspoons baking
pans and bake in a hot oven.-rMrs.

little salt, lemon flavoring, four cups
and butter
L. T. Hesse.

powder. Heat

three eggs, tWO-~~lirdscup
flour and
the gem

ALMOND CAKE.

One-half cup butter,

two and one-half
two cups sugar,
cups flour, three-fourths
cup sweet milk, two and one-half tea-
spoons baking powder, whites of six eggs beaten to a froth,
one pound of shelled almonds, blanched by steeping in boil-
then sliced or rolled; add, while crushing them,
ing water,
juice of one orange.
Flavor with vanilla. Bake in two inch
pan.-[Mrs.

H. lYI.Bailey.

EGG LESS CAKE.

Two cups flour, one heaping teasRpon of cream tartar
sugar; add a scant
sifted in. Mix well with one cup of
cup of milk in which is dissolved one-half
teaspoon soda;
three tablespoons melted butter, flavor with lemon or vanilla.
Bake in loaf or layer.-[l\lrs.

J. Howard.

One cup broken meats, one and one-half cups sugar, onc-

II TCKOR YNUT

CAKE.

HOWELL

COOK BOOK.

half cup butter,
whites of four eggs, two teaspoons baking powder.

two cups flour, three-fourths cup sweet milk,
C. J. Cook.

-[Mrs.

BUTTERlJfILK

CAKE.

Two and one-half cups of brown sugar, one cup butter,
then
two small teaspoons soda dissolved in a little hot water,
put into a pint of buttermilk;
four cups flour, one-half pound
each of seeded raisins and English currants, one-half cup of
English walnuts, one-half teaspoon each of cinnamon, cloves
and allspice.-[Mrs.

Pauline Rubert.

GOLD CAKE.

One cup white sugar; one-half cup butter; stir to a cream.
One-half cup sweet milk, two full cups
flour, yolks of six
eggs, two teaspoons baking powder in the flour, vanilla; bake
in moderate oven.-l Mrs. Lea Stewart.

SPONGE CAKE.
Two cups sugar, one cup butter,

flopr, three teaspoons baking powder, flavoring.

four eggs,

four cups

•

-[ Mrs. David Phelps.

SPONGE CAKE.

Two eggs beaten in a cup, fill the cup with milk; a piece '.

of butter the size of a walnut creamed with one cup sugar;
one and one-half cups flour, one and one-half teaspoons bak-
ing powder.-[Mrs. W. W. Knapp.

SPONGECAKE.

Twelve egg~,.the weight of the eggs in sugar, half :heir
in flour, one lemon, juice and rind. Beat yolks and
weight
whites very light; put the sugar into the yolks after they are
smooth and stiff. Next add the juice and grated peel of lem-
on; t~en the beaten whites; lastly the flour very lightly. Line
the pan with buttered paper.-[ Mrs. L. B. Kenyon.

MARBLE

CAKE.

WHiTE PART-Whites

of four eggs, one cup sugar, one

HOWELL COOKnOOK.

99

cup of butter, one-half cu~ sweet milk,
powder, one teaspoon vanIlla,

two teaspoons baking

two and one-half cups flour.

DARK P ART- Yolks of four eggs, one cup brown sugar,
o~e-half cup molasses, one-half cup butter, one-half cup sour
mIlk, one-fourth teaspoon cloves, one teaspoon cinnamon, nut-
meg and soda, one and one-half cups flour

-fl\1rs.

E. L. Avery.

SPICE CAKE.

Yolks of five eggs, one and one-half cups brown sugar,
of
one tea-
Layers put together with

one cup buttermilk,
soda, one teaspoon cloves, one teaspoon
spoon allspice,
boiled frosting.-fMrs.

one small cup of butter, one teaspoon

three cups of flour.

L. C. Palmer.

cinnamon,

COFFEE CAKE.

One cup cold coffee, one cup sugar, one cup molasses,
flour, one tea-

one cup shortening
spoon soda, one tablespoon each of cinnamon and cloves.

one cup raisins,

four cups

-[Mrs.

Deb. Smith.

COFFEE CAKE.

Two cups of brown sugar, one cup of

one cup butter,
spoon of cinnamon, one of cloves,
cups chopped raisins,

two-thirds cup molasses,

five cups flour.

strained

coffee,
three eggs, one tea-
two

soda,

two teaspoons

-Mrs.

S. B. Lockwood.

]fOLASSES

SPONGE CAKE.

cup sugar,

Yolks of three eggs, one-half

three-fourths
cup molasses, one cup and three tablespoons of flour, one-half
teaspoon baking po\vder mixed in the
beat
well;
cup boiling water with one tea-
spoon soda dissolved in it. Beat all well for several minutes;
bake quickly in two square tins.

then add three-fourths

.mix and

flour;

FROSTING-Two

cups brown

sugar,

boil together
stir in, and while soft spread on cake.--[Miss

it will hair.

until

Beat whites of two eggs

two cups water;
and
Anna A. Love.

100

HOWELL

COOK nOOK.

lIfOLASSES

LAYER

CAKE.

One-half cup shortening, one whole egg and yolks

of
two, one cup molasses, one cup sour milk, one teaspoon soda,
spices to taste, one cup brown sugar .. Make quite stiff.

-[ Mrs. Perry Burdick.

lIfOLASSES

CAKE.

One cup each of butter, sugar, sour milk and molasses,
five cups flour, two eggs, one tablespoon soda and one of
ginger.-[Mrs.

James Riley.

SOFT GINGER

BREAD.

One egg, two-thirds cup molasses, fill up the

sugar, one teaspoon of ginger
cinnamon, four tablespoons melted butter,
one teaspoon soda dissolved in one cup boiling hot water.

(not heaping,)

cup with
one teaspoon
two cups of flour,

-[Miss

Clara Reed.

SOFT GINGER

BREAD.

One cup molasses, one-half cup sour milk, one egg, but-
ter size of an egg, one teaspoon ginger, one teaspoon soda,
one and one-half cups flour (good measure.) Put all together
and beat hard.-[Mrs.

F. Lansing, 8r.

GINGER

BREAD.

One cup sugar, one cup molasses, one cup butter,

two
cups sour milk, two teaspoons soda, one teaspoon cmnamon,
one teaspoon ginger.-[Mrs.

A. L. Chase.

GINGER

BREAD.

One egg, one-half cup sugar, one-half cup molasses, one
two and one-half

table~poon ginger, butter size of an egg,
cups flour, one teaspoon soda, one cup boiling water.

-[Mrs. A. Winegar.

MOLASSES

CAKE.
One cup molasses, one cup sugar,

two tablespoons short-
ening, one cup of flour. Stir all together and add one cup
of boiling water with a teaspoon of soda.

Spices to taste.

-[Mrs. W. P. Govier.

HOWELL

COOK nOOK.

10'1

.MOLASSES

LAYER

CAKE.

One cup brown sugar, one-half cup molasses, one-half
tablespoons melted
flour, one teaspoon
Put between layers boiled

cup sour milk, one teaspoon soda,
butter,
cloves, one teaspoon cinnamon.
frosting, chopped raisins or figs.-[Miss

four
two and one-half cups

Edith Schroeder.

two eggs,

l1IOLASSES FRUIT CAKE.

One cup butter, one cup brown sugar, worked well

to-
two cups molasses, one cup milk with a teaspoon of
one tablespoon
four
Flour a cup of rais-
Bake in a vel:y moderate oven one

gether,
soda dissolved in it, one tablespoon ginger,
cinnamon, one teaspoon cloves, a little grated. nutmeg,
eggs well beaten,
ins and one of currants.
hour.-rMiss

five cups sifted flour.

Ida Goodrich.

PORK CAKE.

One pound fat salt pork, chopped very fine; pour one-
half pint boiling water upon it; one pound raisins seeded and
chopped, one-fourth pound citron shaved
two
rubbed
cups sugar, one cup molasses, one teaspoon saJeratus
fine and put into the molasses. Mix all together
in
sifted flour to make the consistency of common cake mixture;
then stir in one ounce each of
finely ground nutmeg and
cloves, two ounces cinnamon. Bake slowly.

into shreds,

and stir

-[Mrs.

Hattie Cummiskey.

PORK CAKE.

One pound salt pork, chopped, one pound chopped rais-
ins, one pound currants, one pound chopped citron, one pound
brown sugar,
cups flour, one cup
boiling water, one tablespoon soda in the water, one teaspoon
all kinds of spices, six eggs. Bake slow one hour.
J. W. Sabin.

two cups molasses, eight

-[Mrs.

GOOD FRUI1' CAKE.

Three cups brown sugar, one and a half cups butter,
four eggs, one cup of molasses,
jelly,
three pounds raisins, three pounds currants, one pound cItron,
one tablespoon cinnamon, cloves and allspice, one tablespoon
soda. Do not put fruit in until just before putting in the oven;
four large cups £lour.-Mrs. H. C. Wright.

cup grape

two-thirds

.1

102

HOWELL

COOK BOOK.

CHEAP FRUIT CAKE.

Two cups brown sugar, one cup butter,

three

eggs,

thirds cup sour milk, one teaspoon soda,
cups flour,
spices. Will keep good.-[Mrs.

two cups

raisins,

one

teaspoon
G. B. Raymoure.

three

and

of all kinds

two-
one-half
of

FRUIT CAKE.

Three

eggs, one cup brown sugar, one cup molasses, one
one
small
cloves, one
flour,
cups
one pound figs, one

teaspoon of soda in molasses, one cup sweet milk,
teaspoon cream tartar
in sweet milk, one teaspoon
teaspoon cinnamon,
three
two pounds
raisins,
pound citron,

one teaspoon
two pounds currants,

in last; bake three hours.

flour fruit and put

nutmeg,

-[ Miss Mattie Childers.

FRUIT CAKE.

Four eggs, one cup butter,

tablespoons molasses,
milk, one teaspoon soda, one tablespoon
spoon cloves,
one pound
pound lemon and orange peel mixed.-[Mrs.

four cups flour

nutmeg,

one

two cups brown sugar,
one cup
one

cinnamon,

(scant,)

three
sour
tea-
one-fourth

raisins,

H. Briggs.

FRUIT CAKE.

One cup brown sugar, one cup molasses,

two-~hirds

butter, one-half cup sour milk with one teaspoon
of four eggs, one pound
fourth pound citron,
spices.-1l\1rs. Wells Bennett.

five and one-half cups flour,

one pound

raisins,

soda,
currants,

vanilla

cup
yolks
one-
and

CREAM PUFFS.
cup

one-half

One

cup water,

together.
\Vhile boiling stir in one cup flour; when cool add three eggs,
one at a time, without beating.
CREAM-One
cup milk,
together with cornstarch
vanilla.-[l\Irs.

one-half cup sugar,
or flour, as preferred.

Stir thoroughly.

F. Lansing,

egg.
Flavor

Beat
with

butter;

boil

one

Sr.

One-half pint hot water,

CREA][ PUFFS.
two-thirds

cup butter,

one

and

~~"""""""""~----'fr-_.~--,....-------

HOWELL COOK BOOK.

I03

one-half cups
pan take off, let

cleaves from the
eggs.
CREAM--One pint milk, one-half cup sugar, one and one-

boil. When
then add five well beaten

let
it cool,

flour,

it

half teaspoons cornstarch: butter size of walnut.

-[Mrs.

Geo. F. Green.

One quart

flour,

ORANGE

SHOR1'-CAKE.

two teaspoons
Bake in layers.

baking
Peel

powder,
butter
and slice three
four teaspoons
the

~
t\
\\

9. Sweet .

or lard, size of egg.
juicy oranges, whites of two eggs well beaten,
sugar, mix togeth. er and spread between layers and over
t~.-rl\1r~.~.
t\ ~ r',,~"
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For the Boy . •

A $5.00

SUIT.

We have the Finest and the Neatest Blue Suit
for Boys from Nine to Sixteen years of age
that was ever offered for sale in this city.
'We invite you to come to our store and in-
spect our
large line of Boys' and Children's
Clothing.

~R.
171=173=175Woodward

Ave.

H. Traver,

DETROIT, MICHIGAN.

~.~

HOWELL

COOK BOOK.

1°4

Ifor ~ry @oods '&i

~~

The author
mend their patrons to trade with-

and friends of the Cook Book earnestly recom-

168=170Woodward Avenue, Detroit.

They are exclusively Dry Goods, carrying a fine, selected and
large stock of

.

Sflks,

'WlooI JDress jfabrfcs,

~abfes' anb (5ents' Uln~erwear

anb jfurnfsbfngs,

Uablefngs,

(!Ioaks,

mfllftter~.

AND MANUFACTURE

TO ORDER

1abfes' JDresses, Jackets,

..

·

~-.pj'~~

.

.

anb lRfbfng lbabfts.
\...{~
.J'f'

~illi:c.gs

and ~:rostings_

LEJJION JELLY.

Grated rind and juice of one lemon, one cup sugar, one
it
two tablespoons water, set over boiling water until

egg,
thickens.-/l\1rs.

D. W. Newell.

Another

filling of lemon (without cooking)

is made of
the grated rind and juice of two lemons, and the whites of
two eggs beaten with one cup sugar.

FRUI'l' FILLING.
finely chopped citron,

Four tablespoons

finely
chopped seeded raisins, half a cup blanched almonds chopped
fine, also a quarter
the
whites of three eggs to a stiff froth, adding- half a cup sugar;
the chopped in-
then mix thoroughly into this the whole of
gredients.
is hot.
-[Miss Anna Greenaway.

Put between the cake when it (the cake)

pound finely chopped

figs. Beat

four of

e1PPLE JELLY FILLING.

Grate one large or two small apples, the rind and juice

of one lemon, one cup sugar.

Boil three minutes;

let cool.

-[ Miss Jennie Lyon.

FIG FILLING.

Chop fine a pound of figs and put into a stew-pan on the
a half cup
Cook altogether until soft and smooth. When cold,

stove; pour over them a cupful water and add
sugar.
spread between layers of cake.-l Mrs. Will Pelton.

CREAM FILLING.

One cup milk, yolk of one egg, one teaspoon cornstarch

or flour, two tablespoons sugar, flavor to suit taste .

. -[Mrs.

Fred F. Hubbell.

ORANGE JELLY FILLING.

Two oranges, grated rind and juice of one-half

lemon,
one tablespoon butter, one tablespoon flour, one cu.p sugar,
one egg mixed with a little water.-[Mrs.

H. D. Wilber.

106

HOWELL

COOK BOOK.

ALlJfOND FILLING-.

Whip one cup sweet cream, stir in one-half cup powdered
sugar, one pound of blanched almonds chopped fine, vanilla
to taste.-[Miss Mary Beach.

CARAMEL FILLING.

Two cupfuls brown sugar, butter size of an egg, one-
half cup sweet milk. Boil until it hairs and stir until cool;
add one teaspoon vanilla. Cream may be used instead of
milk.-[Miss

L~zie Turner.

FRENCH HONEY.

One pound sugar, four whole eggs and two yolks extra,
juice of four lemons and grated rind of two, three tablespoons
butter.
thoroughly mixed and heat
over slow fire.
tarts,
layer cake, etc.-[Mrs. W. H. S. Wood.

Put into jars or jelly molds. Use for

Stir all together until

CHOCOLATE FILLING.

One-half cup each of milk,

sugar and chocolate. Boil

until thick.-rMrs.

L. N: Fishbeck .•

CHOCOLA1'E lJ'ILLfNG.

White of one egg, a tablespoonful water; cut the amount
if
and
sugar. Beat

of chocolate needed in small pieces and soften in oven;
cocoa is used, dampen with water.
chocolate together and thicken with pulverized
thoroughly.-[Mrs.

R. D. Briggs.

egg, water

Stir

CHOCOLATE FROSTING.

, One cup brown sugar, one-quarter pound Baker's

choc-
olate, one tablespoon butter, one-half cup milk, one teaspoon
vanilla; cook until stiff enough to spread.
-[ Mrs. J. S. Field.

Stir until cool.

bfILK FROSTING.

Ten

tablespoons

sweet milk, one and one-half cups
sugar;
take off and stir until quite
white; put in a little lemon; spread thickly before getting
too hard; wet knife in cold water.-l Mrs. ~. E. Walker.

ten minutes;

let boil

~~--~--------------..-----------

HOWELL

COOK BOOK.

107

CREAlJI FROSTING,

Take white of one egg, add in equal measure of cold
stir into this powdered sugar until of the right con-
rose or

flavor vvith vanilla,

to spread

on cake;

T. Y. Beardsley.

water;
sistency
almond.-[Mrs.

BOILED

FROSTING,

One cup sugar, five tablespoons cold water; boil until it
hairs (do not stir,) then pour over the well beaten white of
one egg, stirring constantly.-[l\1rs. A. Garland.

COOKED FROSTING ..

To the beaten white of one egg add nine even teaspoon-
in a bowl, and set the bowl
fuls of white sugar;
stir together
in the top of the boiling tea-kettle.
Let cook for from five
to seven minutes, stirring occasionally. Remove from fire,
add flavoring, stir until nearly cool, and spread over cake.

-[Mrs.

L. E. Howlett.

Two scant cups granulated sugar, water enough to moist-
en; when it boils~add one tablespoon vinegar and boil until it
hairs; whites of two eggs.-[Mrs.

C. E. Beurmann.

FROSTING,

Five teaspoonfuls powdered sugar, yolks of

beaten very light. Use while the cake is warm.

YELL01V

FROSTING,

four ~ggs

-[Mrs. Alfred Garland.

GELATINE

FROSTING.

Soak one teaspoonful gelatine

in one tablespoon cold
water half an hour; dissolve in two tablespoons hot water;
add one cup powdered sugar and stir until smooth.

~[Mrs.

Frank Cuh ...

AL.lJIOND FROSTING.

Whites three eggs beaten up with three cups powdered
sugar. Blanch a pound of sweet almonds, pound with a little
sugar until a fine paste, then add the eggs, sugar and vanilla
Pound a few minutes to thoroughly mix. Cover
extract.
the cake with a thick coating of this; set
in a cool oven to
dry. Afterwards cover w~th a plain icing.

-[Miss Mary Pelton.

108

HOWELL

COOK BOOK.

OUR STORE_

Is now filled with New IJianos for the Holiday Trade. You
know the names of those we sell, don't you?
In case you
do not we will tell you:-

First

there is

The Steinway,

King of allI:>ianos.

N ext-

The Hazelton,

One of the oldest. and most re-
spected high grade Ilianos made.

Then-

The Kurtzmann,

Having been before the public fifty years. Also

The Colby, The Brown & Simpson,

Strictly the best medium-priced, and the celebrated

Oro~:o...

Pian..o=,

~'Vith

the Orchestral Attachment.

Our Prices Always

the Lowest, Our Terms Always

the

Easiest, and a Complete Stock from which to Select.

The S. (0 ~larlt ~o~,
Detroit, Michigan.

o

0 0

-187-

'VOOD'V ARD AVE.

COOKIES. 

"Now  Good  Digestion waits  on Appetite'-—[Macbeth. 

SUGAR  COOKIES. 

T wo  cups  sour  cream,  one  and  one-half 

cups  brown 
sugar,  one  and  one-half  cups  white  sugar,  one  cup  butter,  one 
teaspoon  soda,  two  eggs.—[Mrs.  H.  Briggs. 

SUGAR 

COOKIES. 

Three  eggs,  two  cups  sugar,  one  cup  each  of  sour  cream 

and  butter,  one  teaspoon  soda,  nutmeg.—[Mrs.  C.  Visel. 

SUGAR 

COOKIES. 

One  and  one-half  cups  sugar,  two  eggs,  one  cup  butter, 
one-half  cup  sour  milk,  one-half  teaspoon  soda,  pinch  of  salt, 
flavor  to  taste.—[Miss  Nina  Chaffee. 

SUGAR 

COOKIES. 

T wo  cups  sugar,  one  of  butter,  one-half  of  milk, 

two 
eggs,  two  teaspoonfuls  cream  tartar,  one  of  soda, a  tablespoon 
caraway  seed.  Mix  soft.—[Mrs.  W.  B.  Brooks. 

COOKIES. 

One  cup  butter,  one  and  one-half  cups  sugar,  four  table(cid:173)
spoons  cold  water,  four  eggs,  two  teaspoonfuls  baking  pow(cid:173)
der,  flavor  and  mix  soft.  Bake  in  hot  oven. 

| —Mrs.  Ella  Hughes. 

COOKIES. 

T wo  eggs, two  cups  sugar,  one  cup  each  of  butter  and 
sour  cream,  one  teaspoon  soda,  flavor  to  taste;  with  or  with(cid:173)
out  one-half  cup  cocoanut.—[Mrs.  W.  C.  Wolverton. 

I 

HO 

HOWELL  COOK  BOOK. 

COOKIES. 

One  and  one-half  cups  sugar,  one  cup  each  butter  or 
lard  and  sour  cream;  one  teaspoon  soda,  two  eggs,  flavor  to 
taste.  Mix  real  soft.—[Mrs.  O.  M.  Kent. 

COOKIES. 

One  cup  sugar,  one  of  shortening  (half  butter  and  half 
two  teaspoons  baking 

lard,)  one  of  sour  milk, 
powder,  one-half  teaspoon  soda.—[Mrs.  Lewis  Brown. 

two  eggs, 

SUGAR 

COOKIES. 

T wo  eggs,  one  cup  butter,  one-half  teaspoon  soda  dis(cid:173)

solved  in  one  tablespoon  water,  one  cup  granulated 
roll  thin  and  bake  lightly.—[Mrs.  M.  A.  Dowling. 

sugar; 

MRS.B's 

COOKIES. 

take  two  cups 

First 
butter  and 
together  and  roll.—[Mrs.  L.  T.  Hesse. 

flour,  one  cup  sugar,  half  cup 
lard  mixed,  yolks  of  four  eggs;  mix  all  well 

GOOD  COOKIES. 

Two  cups  sugar,  one  of  butter,  one  of  sour  cream,  two 
eggs,  one  teaspoon  soda;  flavor  with  vanilla.  Bake  in  quick 
oven.—[Mrs.  H.  C.  Wright. 

SUGAR 

COOKIES. 

T wo  cups  sugar,  one-half  cup  butter,  one-half  cup  milk, 
the 

two  teaspoons  vanilla,  three  of  baking  powder  sifted  in 
flour.  Bake  a  delicate  brown.—[Mrs.  W m.  Snedicor. 

SUGAR 

COOKIES. 

T wo  eggs,  three  cups  sugar,  two  of  shortening,  one  of 
sweet  milk,  one-half  teaspoon  soda;  mix  soft  and  roll  thin. 
Bake  in  hot  oven.—[Mrs.  Deb.  Smith. 

SUGAR 

COOKIES. 

T wo  eggs,  one  cup  each  of  sugar  and  shortening,  one-
half  cup  water,  one  teaspoon  soda;  nutmeg  or  any  flavoring; 
mix  soft;  bake  in  hot  oven.—[Mrs.  A.  A.  Cook. 

H O W E LL  COOK  BOOK. 

I ll 

COCOANUT  COOKIES. 

T wo  cups  sugar,  one  of  butter,  one-half  of  milk,  five  of 
flour,  one  and  one-half  of  cocoanut,  three  teaspoons  baking 
powder,  two  eggs.— [Mrs.  W m.  Snedicor. 

COCOANUT  COOKIES. 

One  cup  grated  cocoanut,  one  and  one-half  cups  sugar, 
three-fourths  cup  butter,  one-half  cup  milk,  two  eggs,  one 
large  teaspoonful  baking  powder,  one-half  teaspoon  vanilla, 
and  flour  enough  to  roll  out;  mix  quite  soft. 

—[Mrs.  Wm.  Blumenthal. 

DROP  COOKIES. 

T wo  cups  sugar,  one  of  butter,  three  eggs,  four 

table(cid:173)
spoons  sweet  milk,  one  teaspoon  baking  powder,  one-half  of 
soda,  one  cup  currants  or  raisins,  one  teaspoonful  spices,  one-
half  teaspoon  salt,  four  cups  flour.— [Mrs.  H.  E.  Johnson. 

JUMBLES. 

One  and  one-half  cups  each  of  white  sugar  and  melted 
butter,  two  eggs,  one-half  cup  sweet  milk,  one  teaspoon  cream 
tartar,  one  half  teaspoon  soda,  two  tablespoons  caraway  seed; 
roll  thin;  spread  with  white  sugar;  roll  it  in;  cut  and  bake 
in 
a  quick  oven.—[Mrs.  E.  Barnard. 

OATMEAL 

COOKIES. 

One  cup  sugar,  one-half  cup  butter  and lard  mixed,  one-
two  eggs, 

half  cup  sour  milk  with  one-half 
teaspoon  soda, 
three  cups  oatmeal  and  enough  white  flour  to  roll. 

—[Mrs.  L.  T.  Hesse. 

RICH  COOKIES. 

One  cup  butter,  two  of  sugar,  two  eggs,  one 

teaspoon 
soda  dissolved  in  a  cup  of  milk  or  water,  a  grated  nutmeg  or 
two  tablespoons  caraway  seed,  flour  enough  to  roll out  easily; 
bake  in  hot  oven.—[Mrs. J  .  M.  Paddack. 

( 

m 

1 12 

HOWELL  COOK  BOOK. 

HERMITS. 

Three  eggs  (not  beaten,)  one  and  one-half  cups  brown 
sugar,  one  of  lard,  one  of  seeded  raisins,  one 
teaspoon  soda 
dissolved  in  a  tablespoon  of  water,  one  teaspoon  each  of  cin(cid:173)
namon  and  cloves,  a  pinch  of  salt.—[Mrs. J.  M.  Teasdale. 

GINGER  COOKIES. 

. 

T wo  eggs,  one  cup  each  of  sugar,  molasses  and  shorten(cid:173)

ing  (butter  and  lard,)  one  tablespoon  each  of  vinegar,  ginger 
and  soda.—[  Mrs.  Will  Farnsworth. 

GINGER 

COOKIES. 

One  egg,  one  cup  each  of  molasses,  sugar,  lard  and  coM 
coffee, two teaspoons  soda dissolved in coffee, one teaspoon  each 
of  salt,  cinnamon  and  ginger,  one-half  teaspoon  each  of  cloves 
and  nutmeg.  Mix  rather  soft.—[Mrs.  J.  E.  Gilmore. 

MOLASSES 

COOKIES. 

Three  cups  New  Orleans  molasses,  one  cup  lard,  one-
table(cid:173)
teaspoon 

half  cup  butter,  four  teaspoons  soda  dissolved 
spoons  boiling  water,  one  tablespoon  ginger,  one 
cinnamon.—[Mrs.  W.  B.  Brooks. 

in  ten 

MOLASSES 

COOKIES. 

T wo  cups  New  Orleans  molasses,  one  cup  brown  sugar, 
• one  tablespoon  ginger;  boil  all  together,  then  add  two 
table(cid:173)
spoons  soda,  one  cup  shortening,  and  three  eggs  well  beaten. 
— [ M r s.  Frank  Kelly. 

GINGER 

SNAPS. 

One  cup  each  of  sugar,  molasses  and  butter,  one 

table(cid:173)

spoon  ginger,  one  teaspoon  soda  dissolved  in  a  little  water, 
and  as  much  flour  as  a  good-sized  marble;  roll  in  the  hands, 
flatten  slightly,  then  place  in  the  tin,  leaving  room  for 
them 
to  spread.  Bake  in  a  moderate  oven;  watch  closely,  as  they 
burn  easily.  Leave  in  the  tin  until  cool  enough  to  snap. 

— [ M r s.  D.  N.  Wieand. 

HOWELL  COOK  BOOK. 

1 13 

MOLASSES 

COOKIES. 

T wo  cups  each  of  molasses,  lard  and  sugar;  set  on 

the 
stove  and  let  it  come  to  a  boil;  when  cool  add  two 
teaspoons 
ginger,  three  eggs  and  two  tablespoons  of  soda  dissolved  in  a 
little  hot  water;  add  flour  enough  to  roll  out  nicely. 

—[Mrs.  Chas.  Culver. 

GINGER 

COOKIES. 
One  cup  each  of  molasses  and  sugar, 

two-thirds  cup  of 
shortening,  one  egg,  one  tablespoon  of  alum,  two-thirds  cup 
boiling  water,  three  teaspoons  soda,  one 
teaspoon  each  of 
ginger  and  salt.  T wo  tablespoons  of  vinegar  can  be  used  in 
place  of  the  alum.—[Mrs.  Geo.  Barnes. 

GINGER 

SNAPS. 

One  cup  each  of granulated  sugar  and  molasses, one  egg, 

lard  size  of  an  egg,  one  dessertspoon  of  vinegar,  one  dessert(cid:173)
spoon  level  full  of  soda,  one  teaspoon  ginger,  a  pinch  of  salt; 
mix  quite  stiff.—[Mrs.  C.  A.  Miller. 

EGGLESS  GINGER 

COOKIES. 

One  cup  each  of  brown  sugar  and  shortening,  one-half 
in 

cup  molasses,  one  tablespoon  ginger,  two 
two-thirds  cup  boiling  water.—[Mrs.  Clyde  Garland. 

teaspoons  soda 

MOLASSES 

COOKIES. 

One  cup  each  of  sugar,  molasses  and  shortening,  one 
teaspoons  soda  dissolved 

egg,  two  tablespoons  vinegar,  two 
in  one-half  cup  coffee;  cinnamon,  cloves  and  salt. 

—[Mrs.  C.  S.  Brigham. 

MOLASSES 

COOKIES. 

One  cup  each  of  molasses  and  sugar, 

two 
level  teaspoons  soda,  one-half  teaspoon  salt,  cinnamon.  Stir 
soda  in  molasses,  add  sugar,  salt,  then  the  well  beaten  eggs. 
Flour  to  mix  soft.—[Mrs.  C.  H.  Morgan. 

two  eggs, 

MOLASSES  COOKIES. 

One  small  cup  brown  sugar  and  one  and  one-half  of 

I

114

HOWELL

COOK BOOK.

molasses, one large cup shortening,
tea-
spoons soda dissolved in one-half cup hot water; cinnamon,
ginger, cloves and salt. Mix soft.-[Mrs.

T. J. McKeever.

two eggs,

two level

FRUIT SNAPS.

One and one-half cups brown sugar, one cup butter,
and raisins, one

one-half cup each of molasses, currants
teaspoon soda, three eggs, cinnamon and cloves.

-[Mrs. Wm. Osborn.

FRUIT COOKIES.

One cup each of coffee, brown sugar

two-
thirds cup molasses, two eggs,
three cups flour, one teaspoon
each of cloves, cinnamon and soda, one nutmeg, any amount
of fruit. To be baked in sheets and cut
then
frosted.-lMrs.

Chas. Johnson.

in squares,

and butter,

FRUIT COOKIES.

Two cups brown sugar, one of shortening

(half butter
three eggs, one cup seeded and chopped raisins,
and lard,)
four cups flour, one-half
in three
large tablespoons sweet milk, nutmeg and cinnamon. Drop in
s<;Iuaretins and bake in moderate oven.-I Mrs. F. Hickey.

teaspoon soda dissolved

SPICE BALLS.

Two eggs, one cup sugar, two tablespoons melted butter,
two teaspoonfuls mixed spices, one teaspoon cream tartar,
one-half teaspoon soda; mix stiff and drop in balls.

-[Mrs.

S. A. McPhail.

BROWNIES.

One-half cup each, of molasses, brown sugar,

sour milk
and butter,
cup seeded
raisins, one-half teaspoon each cinnamon, cloves and nutmeg.
Bake in gem tins.--[Mrs. C. L. Granger.

two eggs, one teaspoon soda, one

DOTTOrSaTOTS. 

To  cook  properly,  the fat  should  be  of  the  right  heat. 
When  hot enough  it will  cease  to bubble. 
If  the  lard  is  not 
fresh  and  sweet,  slice a raw  potato  and  fry before  putting  in 
the  cakes.  A  slice  of  potato  put in  while  frying  the  cakes 
will  prevent  them  from  becoming  too  brown. 

DOUGHNUTS. 

One  cup  sugar,  one  tablespoonful  butter,  two  eggs, one 
cup  sweet  milk;  salt;  three  teaspoons  baking  powder;  flour 
to  make  as soft  dough  as can  be rolled.  F ry in hot  lard. 

—[Mrs.  S. Andrews. 

DOUGHNUTS. 

One  cup  sugar,  one  cup  sour  milk,  one teaspoon  soda, 
flour  to  make  stiff 

size  of  hickorynut, 

one  egg,  butter 
dough  to roll  nicely.—[Mrs.  P. H. Sexton. 

DOUGHNUTS. 

T wo  eggs  well  beaten,  ten  tablespoonfuls  sugar, 

three 
of  butter;  stir  butter  and  sugar  to a cream,  then  add  one  cup 
of  milk  and  two  teaspoonfuls  of  baking  powder  sifted  in the 
flour. 

F ry  in hot lard.—[Mrs. J.  Cook. 

DOUGHNUTS. 

T wo  eggs,  one  cup  sugar,  one  cup sour  milk,  one-half 
teaspoon  soda,  butter  size  of  walnut,  two teaspoons  baking 
powder  in  flour.—[Mrs.  W. Musson. 

FRIED 

CAKES. 

One  cup  sugar,  one  cup buttermilk,  two eggs, 

three 
tablespoons  melted  butter,  one  teaspoon  soda,  a  little  ginger; 
beat  the sugar  and  eggs  together;  mix  soft. 

—[Mrs.  G. B. Raymoure. 

n6 

HOWELL  COOK  BOOK. 

CAKES. 
One  cup  sour  milk,  two  cups  sugar, 

FRIED 

four 
tablespoons  shortening,  one  teaspoon  soda,  a  little  cinnamon. 
— [ M r s.  H.  J.  Ackley. 

three  eggs, 

Three  eggs,  one  cup  sugar, 

tablespoons  melted 
shortening,  one  cup  sour  milk  with  one  teaspoon  soda,  salt; 
flour  to  mix,  not  too  hard;  fry  in  lard.—[Mrs.  Chas.  Barber. 

FRIED 

CAKES. 
four 

FRIED 

CAKES. 

One  and  one-half  cups  sugar,  three  eggs,  one  nutmeg, 
tea(cid:173)

shortening,  one 

two  cups  buttermilk,  five  tablespoons 
spoon  soda.— [Mrs.  W.  R.  Knapp.  • 

DOUGHNUTS. 

One  cup  sugar,  three  eggs,  four  tablespoons  melted  lard, 

salt,  one  cup  sour  milk  with  one  teaspoonful  soda, 
spoons  baking  powder  in  flour,  nutmeg. 

two 

tea(cid:173)

— [ M r s. J.  T.  Emmett. 

CRULLERS. 

One  egg,  one  tablespoon  sugar,  one  of  shortening,  one 
in 

of  water,  very  little  soda;  mix  very  hard  and  roll  thin;  cut 
folded  strips  and  fry  in  lard.—[Mrs.  Chas.  Barber. 

FRIED 

CAKES. 

One  cup  sugar,  one  cup  sour  milk,  one-half  cup  sour 
cream,  two  eggs,  two-thirds  teaspoon  soda;  salt;  nutmeg  or 
cinnamon  to  taste.—[Mrs.  Thomas  Clark. 

DOUGHNUTS. 

Ten  tablespoons  sugar,  five  of  melted  butter,  two  eggs, 

one  cup  sweet  milk,  two  teaspoons  baking  powder;  nutmeg. 

— [ M r s.  E.  K.  Johnson. 

DEr,a,rLC3T  I D e s s e r t s. 

"The shortest road to a  man's  heart is through his stomach." 

ITALIAN  CREAM. 

One-half  box  of  gelatine  dissolved  in  enough  water 

to 
cover  it;  one  quart  of  cream  beaten  stiff;  sweeten  and  flavor 
to  taste;  add  gelatine,  and  set  away  to  harden. 

—[Mrs.  M.  T.  Browning. 

PRINCESS 

CREAM. 

One-half  package  gelatine  soaked  in  one  cup  water  half 
an  hour;  add  two  cups  sugar  and  three  cups  boiling  water; 
let  dissolve  perfectly,  and  set  on  ice  to  cool.  When  cool,  put 
in  a  fruit  dish  in  alternate  layers  with  sliced  oranges  or  any 
kind  of  fresh  berries  or  fruit.  Put  whipped  cream  over 
top. 
This  serves  eight  persons.—[Mrs.  W.  H.  S.  Wood. 

TAPIOCA 

CREAM. 

Four  tablespoons  tapioca,  one  quart  sweet  milk,  yolks 
four  eggs,  one  cup  sugar.  Soak  tapioca  over  night  or  until 
soft;  heat  the  milk,  stir  in  the  tapioca,  eggs  and  sugar;  when 
near  boiling  beat  the  whites  to  a  stiff  froth,  spread  over  top 
and  set  in  the  oven  to  brown.—[Miss  Anna  Newell. 

DUCHESS 

CREAM. 

One  pint  tapioca  covered  with  water  over  night;  drain 
off  in  the  morning,  and  cover  with  hot  water;  let  simmer 
until  it  becomes  clear,  stirring  all  the  time;  add  juice  of  two 
lemons,  small  pineapple  (chopped  fine,)  two  cups  sugar,  and 
the  beaten  whites  of  two  eggs;  let  get  cold  and  serve  with 
cream.—[Mrs.  G.  W.  Axtell. 

n8 

HOWELL  COOK  BOOK. 

RUSSIAN  CREAM. 

Two-thirds  box  Knox  gelatine,  four  eggs, one  cup  sugar, 
one  quart  milk;  heat  milk  and  stir  in  gelatine;  add  yolks  of 
eggs  beaten  with  the  sugar,  then  beat  until  cold;  add 
the 
well  beaten  whites,  and  pour 
into  molds.  Serve  with 
whipped  cream  and  pineapple  sauce. 

— [Mrs.  S.  M.  Armstrong. 

SPANISH  CREAM. 

Soak  one-half  box  gelatine  in  one  cup  milk;  put  another 
cup  of  milk  on  the  stove,  and  when  hot  stir 
in  five  table(cid:173)
spoons  sugar,  the  soaked  gelatine  and  the  beaten  yolks  of 
two  eggs;  as  soon  as  it  becomes 
thick,  take  off  and  stir  in 
the  whites  of  the  eggs  beaten  to  a  sti'ff  froth,  and  a  teaspoon 
vanilla;  put  into  a  mold.  Serve  with  cream  and  sugar. 

— [Miss  Nettie  Baldwin. 

PINEAPPLE 

CREAM. 

Chop  one  can  pineapple,  add  cup  sugar;  cook  until 

clear.  Put  in  a  dish  one  ounce  gelatine  that  has  been  dis(cid:173)
solved  in  one-half  cup  warm  water;  add  one  quart  milk,  let 
come  to  a  boil;  sweeten  to  taste;  flavor  with 
lemon;  strain 
slowly  over  the  pineapple.  Serve  very  cold. 

— | Miss  Lela  VanDeusen. 

PEACH  SPONGE. 

One  pint  peaches,  one-half  package  gelatine,  whites  five 
eggs,  one  scant  cup  sugar,  one  and  one-half  cups  water;  soak 
the  gelatine  in  one-half  cup  of  the  water;  boil  the  remaining 
cup  of  water  and  sugar  fifteen  minutes.  Mash  the  peaches 
fine  and  rub  through  a  colander,  and  put  in  the  syrup;  cook 
five  minutes,  stirring  all  the 
in 
another  of  boiling  water,  and  add  the  gelatine;  stir  for  five 
minutes,  to  dissolve  the  gelatine,  then  place  the  saucepan  in  a 
dish  of  ice  water,  and  beat  the  syrup  until 
to 
the  mold  and 
harden.  When  it  will  just  pour,  turn  it  into 
set  away  to  harden.  Serve  with  whipped  cream  and  sugar. 

the  saucepan 

time.  Place 

it  begins 

— [ M r s.  J.  M.  Teasdale. 

HOWELL  COOK  BOOK. 

I I9 

MOONSHINE. 

This  dessert  combines  a  pretty  appearance  with  palatable 
flavor,  and  is  a  convenient  substitute  for  ice  cream:  Beat  the 
froth,  then 
whites  of  six  eggs  in  a  broad  plate  to  a  very  stiff 
add  gradually  six  tablespoons  powdered  sugar,  (to  make 
it 
thicker  use  more  sugar  up  to  a  pint,)  beating  for  not 
less 
than  thirty  minutes,  and  then  beat  in  about fine heaping  table(cid:173)
spoon  of  preserved  peaches  cut  in tiny bits,  (or  fresh  oranges,) 
and  set  on  ice  until  thoroughly  chilled. 
in 
flavored 
each  saucer  some  rich  cream,  slightly  whipped  and 
with  vanilla,  and  on  the  cream  place  a  liberal  portion  of 
the 
moonshine.  This  quantity  is  enough  for  seven  or  eight  per(cid:173)
sons.— [Mrs.  Hugh  McPherson. 

In  serving,  pour 

CHARLOTTE 

RUSSE. 

One  pint  whipped  cream,  one-half  ounce  gelatine  dis(cid:173)
solved  in  one  cup  hot  milk,  two  whites  of  eggs  well  beaten, 
one  small  cup  pulverized  sugar;  flavor  with  one-half  teaspoon 
each  of  bitter  almond  and  vanilla.  Mix  the  cream,  eggs  and 
sugar  and  let  get  quite  cold  before  adding 
the  gelatine  and 
milk.  Line  the  mold  with  slices  of  sponge  cake  or  lady 
fingers  and  fill  with  the  mixture.  Set  upon  the  ice  to  cool. 

—[Mrs.  P.  D.  Skilbeck. 

ISLAND. 
Heat  a  pint  of  milk  to  boiling  and  stir 

FLOATING 

in 

the  yolks  of 
three  eggs  thoroughly  beaten  with  four  scant  tablespoons  of 
sugar.  As  soon  as  the  custard  reaches 
the  consistency  of 
thick  cream  and  before  it  curdles  remove  from  the  fire;  flavor 
with  a  teaspoon  vanilla,  oil  of  bitter  almonds  or  extract  of 
lemon  and  a  pinch  of  salt.  Beat  the  whites  of  the  eggs  to  a 
stiff  froth,  sweeten  and  flavor  lightly.  Have 
in  readiness  a 
pint  or  less  of  boiling  milk,  in which  place  the  whites  to  hard(cid:173)
en;  arrange  them  in  a  deep  dish  and  pour  the  custard  around 
them  to  produce  the  effect  of  islands  floating  on  the  custard. 
—[Mrs.  G.  E.  Mercer. 

1 20 

HOWELL  COOK  BOOK. 

LEMON 

CUSTARD. 

Squeeze  one  large  lemon,  grate  the  rind,  add  two  and 
one-half  cups  water;  rub  two  tablespoons  cornstarch  smooth 
in  part  of  the  water;  beat  three  eggs;  mix  all  together  and 
cook;  sweeten  to  taste;  put  in  cups  to  cool. 
If  preferred, 
the  whites  may  be  beaten  separately  and  added  last. 

# 

—[Miss  Abbie  Lyon. 

FRUIT 

CUSTARD, 

To  one  quart  of  milk  that  has  been  brought  to  the  boil(cid:173)

ing  point,  add  slowly  four  eggs  thoroughly  beaten  with  three 
tablespoonfuls  sugar,  and  a  pinch  of  salt.  Stir  the  custard 
until  it  thickens,  taking  care  it  does  not  boil,  then 
remove 
from  the  fire  and  pour  it  over  thinly  sliced  bananas,  upon 
which  a  tablespoon  of  sugar  and  one  of  water  have  been 
sprinkled.  Let  cool  before  serving.—[Mrs.  Clyde  Garland. 

SNOWBALL 

CUSTARD. 

Soak  half  a  package  gekrtine  in  a  cupful  cold  water  one 
hour,  to  which  add  a  pint  of  boiling  water;  stir  until  the 
gelatine  is  thoroughly  dissolved.  Beat 
the  whites  of  four 
eggs  to  a  stiff  froth,  put  two  cupfuls  of  sugar  in  the  gelatine 
water  first,  then  the  beaten  whites  of  the  eggs  and  one 
spoon  vanilla  extract,  or  the  grated  rind  and  juice  of  one 
lemon;  wrhip  it  some  time,  until  it 
is  quite  stiff  and  cold. 
Wet  some  cups  in  cold  water  and  fill 
in  a  cool 
place.  Make  a  boiled  custard  of 
the  yolks  of  three  of  the 
eggs,  with  half  a  cup  sugar  and  a  pint  of  milk;  flavor  with 
vanilla.  After  the  meringue  in  the  cups  has  stood  four  or 
five  hours,  turn  them  in  a  glass  dish  and  pour  this  custard 
around  them.—[Miss  Laura  Melendy. 

them;  set 

tea(cid:173)

ORANGE 

FLOAT. 

Take  one  quart  water,  the  juice  and  pulp  of  two  lemons, 
tablespoons 
it  boil  fifteen  minutes,  stirring  constantly; 
that  have  been 
the  top  spread  the  beaten 

one  cupful  sugar;  when  boiling  hot  add  four 
cornstarch; 
when  cold,  pour  it  over  four  or  five  oranges 
sliced  into  a  glass  dish,  and  over 
whites  of  three  eggs;  swejeten,  and  flavored  with  vanilla. 

let 

—[Miss  Effie  Cole. 

HOWELL  COOK  BOOK. 

121 

PUDDING. 

Half  box  of  Cox's  gelatine  dissolved 

in  half  cup  cold 
water;  when  dissolved,  add  one  pint  boiling  water,  one  cup 
sugar,  pinch  of  salt,  juice  of  one  lemon.  Have  some  peaches 
or  other  fruit  cut  and  sugared;  then  put  in  and  place  on 
ice; 
to  be  eaten  with  cream  and  sugar.—[Mrs. J.  V.  Gilbert. 

FRUIT 

JELLY. 

One  box  Cox's  gelatine  dissolved 

water;  four  cups  sugar;  let  it  boil  up;  strain 
cloth  into  molds;  one  pineapple,  two  oranges,  four 
four  bananas,  or  any  other  fruit  you  wish;  have  fruit  cut 
small  pieces  in  molds  and  turn  liquid  over  it. 

in  one  quart  boiling 
thin 
lemons, 
in 

through  a 

One  egg,  one  cup  sugar,  butter  the  size of  an  egg;  flavor 

TART  JELLY. 

—[Mrs.  D.  W.  Newell. 

Six  oranges,  two 

with  lemon  extract.—[ Miss  Crittenden. 
ORANGE  JELLY. 
lemons,  two-ounce  package  gelatine. 
Put  gelatine  to  soak  in  pint  water.  Squeeze  the  oranges  and 
lemons  and  grated  rind  of  one  lemon.  Put  two  cups  sugar 
three  pints 
boiling  water  stirring  constantly.  When  gelatine is  dissolved, 
strain  through  a  napkin  into  bowls  wet  with  cold  water.  Set 
aside  to  harden  for  three  or  four  hours  before  using. 

» with  the  gelatine,  stir  in  juice.  Pour  over  all 

—[Mrs.  Kent. 

PHOSPHATE  GELATINE. 

Three  or  four  lemons,  one  and  one-half  pints  sugar,  one 
quart  boiling  water,  one  box gelatine;  put gelatine  to soak  with 
just  enongh  cold  water 
it;  put  all  together  after 
is  soaked,  and  heat  it  on  the  stove,  then  strain 
gelatine 
through  a  cloth  and  put  in  dish  to  cool. 

to  cover 

—[Mrs.  W.  S.  Lyon. 

STRAWBERRY 

SAUCE. 

Two  cups  sugar,  one  spoon  butter,  one  quart  straw(cid:173)
berries;  mix  butter  and  sugar 
the  berries 
with  a  spoon;  stir  well  together;  eat  with  rice  boiled  in  milk. 
This  makes  a  delicious  dessert.—[Mrs.  Alfred  Garland. 

together;  mash 

1 22 

HOWELL  COOK  BOOK. 

The Taylor-Wolfenden Co. 

^ 

Woodward  Ave.  and  State  S t ., 
Detroit,  Michigan. 

(Breat IRetail £rabe  Center. 

—EVERYTHING  I N-

DRESS  GOODS, 

SILKS, 

BLACK  GOODS, 

LINENS, 
LACES, 

CLOTHS, 

HOSIERY, 

VELVETS, 
GLOVES, 

TRIMMINGS,  RIJ3BONS, 

FANCY  GOODS, 
LADIES'and  GENTS'FURNISHINGS, 
JACKETS, 

BLANKETS, 

CAPES, 

I N F A NT  WEAR, 
COMFORTERS, 

DRAPERIES  AND  RUGS. 

IMMENSE  STOCK. 

POPULAR  PRICES. 

Special  and Important Notice. 

Purchases  made  of  us amounting  to  Five  Dollars  or  over  will be de(cid:173)

livered  to any  point  (where  there  is an  express  office)  within  300 miles  of 
Detroit  iTi^FREE  OF  C H A R G E ^j  upon  the following  conditions, viz: 
The  money  must  accompany  all  orders.  When  goods are  sent  C. O. D. 
customers  are expected  to pay  return  charges  for  collection. 

When  goods  are  sent  on  approval  customers  are  expected  to  pay 
charges both  ways.  Remittances  can  be made  by bank draft, postal  note 
or express  order:  private  checks  cause  expense  and  delay  in  collecting. 

Shopping  by  Mail. 

We  make  the  above  liberal  offer  to  increase  the  business  of  our 
Mail  Order  Department,  and  to  enable  customers  all  over  the  state  to 
shop by  mail  as cheaply  as in person  at  our  counters.  "Samples sent  and 
information  given  on  application."  "Persuade  your  neighbors  to  club 
with  you  in ordering  goods." 

< ^ _ ^ T HE  TAYL0R=W0LFENDEN  CO., 

165-169  Woodward  Avenue. 

DETROIT,  MICH. 

Ice Cream arid. Ices. 

"I  always thought  cold victuals  nice; 
,vMy choice would be a lemon ice." 

PHILADELPHIA 

ICE CREAM. 

One  quart  of  cream,  one  cup  granulated  sugar, one 
tablespoon  vanilla;  put  one-half  cream  in double  boiler,  stir 
in  sugar;  let  it  reach  boiling  point; 
fire;  when 
cold  add  rest  of  the  cream  and  vanilla. 

take  from 

—[Mrs.  W.  P.  VanWinkle. 

ICE  CREAM. 

,  One  quart  milk,  four  eggs,  one  pint  sugar;  beat  eggs 
and  stir  in the  milk;  let  come  to  a boil,  then  put  in sugar,  and 
cool;  then  add  one  tablespoon  vanilla,  one  quart  cream;  beat 
cream  three  minutes  before  adding  it to  custard. 

—[Mrs.  Orra  Wright. 

VANILLA  ICE CREAM. 

One  generous  pint  sweet  milk,  one  cup  sugar,  one-half 
cup  flour  (scant,)  two  eggs,  one  quart  cream,  one  tablespoon 
vanilla;  let  milk  come  to  a  boil;  beat  sugar,  flour  and  eggs 
together;  stir  in  boiling  milk;  cook  twenty  minutes,  stirring 
often;  cool;  then  add another  cup  sugar,  the cream, and 
flavor; 
freeze.  This  makes  two quarts.  It  is verv  nice. 
Don't  fail  to  try.—(F.  F.  Hubbell. 

CHOCOLATE  ICE  CREAM. 

T wo  gallons  fresh  milk,  four  pounds  sugar,  six  eggs  well 
beaten,  one  cup  grated  chocolate;  dissolve  chocolate  in  warm 
milk;  then  mix  together  and  freeze.  Eggs  may  be  dispensed 
with  if cream  is used.  Flavor  with  vanilla. 

—[Miss  Anna  Greenaway 

T wo  gallons  milk,  four  pounds  sugar,  six  eggs  well 

beaten,  two  tablespoons  lemon;  freeze. 

LEMON  ICE  CREAM. 

—[Mrs.  Spencer  Curdy. 

124 

HOWELL  COOK  BOOK. 

LEMON 

ICE. 

Juice  of  six  lemons,  one  pint  sugar,  one  tablespoon  gela(cid:173)
tine  dissolved  in  one-half  cup  cold  water; 
twenty 
minutes;  then  pour  one  cup  boiling  water  on  it;  add  three  or 
four  cups  cold  water;  strain  and  freeze. 
the 
flavor  of  the  lemon,  peel  the  yellow  off 
lemons,  very 
thin,  and  pour  boiling  water  on  it for  a few  minutes;  add  to  the 
above.  Strain  this  all  into  the 
to 
freeze  add  whites  of  two  eggs  well  beaten. 

If  you  wish 
three 

let  stand 

freezer;  when 

it  begins 

(•£-[Mrs. J.  M.  Teasdale. 

PINEAPPLE 

ICE. 

Peel  and  pound  a  pineapple,  put  through  a  sieve,  add 
juice  of  one  or  two  lemons  with  one-half  cup  water;  sugar 
to  taste;  strain  into  a  freezer.—[Mrs.  Henry  Monroe. 

RASPBERRY 

ICE. 

Three  quarts  berry  juice,  one  quart  water,  two  pounds 
white  sugar;  put  into  a  freezer;  soon  as  it  begins  to  congeal, 
stir  in  whites  of  six  eggs  beaten  to  a  stiff  froth. 

— [ M r s.  N.  Yelland. 

ORANGE  WATER 

ICE. 

Add  one  tablespoon  gelatine 

to  a  gill  of  water;  let  it 
stand  twenty  minutes,  and  add  half  a  pint  of  boiling  water; 
stir  until  dissolved,  and  add  four  ounces  of  powdered  sugar, 
the  strained  juice  of  six  oranges,  and  cold  water  enough 
to 
make  a  full  quart  in  all;  stir  until  the  sugar  is  dissolved; 
pour  into  the  freezer  and  freeze.—[Miss  Minnie  Brockway. 

^ r e s e r T r e s,  Tellies  a n d. 

CscnrLed. IFx-uLits. 

" WilVt Please your Honor Taste of These Conserves."—[Shakespeare. 

NEW  ENGLAND  PRESERVED 

PEARS. 

Eight  pounds  Bartlett  pears  cut 

in  small  pieces,  eight 
pounds  sugar,  three  lemons  boiled  until  very  soft  then  cut  in 
thin  slices,  one  quarter  pound  green  ginger  root  parboiled 
and  sliced  thin.  Dissolve  sugar  in  the  water 
the 
lemons  were  boiled,  (using  as  little  as  possible 
in  boiling 
them;)  boil  it  ten  minutes,  then  add  the  pears;  boil  until  clear. 
Put  in  small Jelly  cups.—[Mrs.  F.  J.  Lee. 

in  which 

PEAR  MARMALADE. 

Ten  pounds  ripe  fruit  chopped  fine,  ten  pounds  granu(cid:173)
lem(cid:173)

lated  sugar,  one-fourth  pound  ginger  root,  three  small 
ons  and  the  rind  of  one  of  them.  Cook 
thick.—[Mrs.  H.  C.  Briggs. 

two  hours  or  until 

CITRON 

PRESERVES. 

Pare,  slice  and  cut  in  fancy  shapes one  ounce  ginger  root 
to  eight  or  ten  pounds  of  fruit;  boil  in  sufficient  water  to  ex(cid:173)
tract  the  flavor;  throw  root  away;  put  sugar  in  this  water  and 
make  a  rich  syrup  allowing  one  and  a  quarter  pounds  sugar 
for  each  pound  citron;  skim  very  thoroughly;  put  in  the  cit(cid:173)
ron;  boil  until  clear.  Skim  out. 
thick 
enough  cook  longer;  pour  over  and  then  slice in  some  lemons, 
one  lemon  to  every  two  pounds  citron.—[Mrs.  A. J.  Prindle. 

If  the  juice 

is  not 

DAMSON  PLUM 

PRESERVES. 

Weigh 

fruit  and  sugar  pound  for  pound,  and  put 

in 
layers  in  a  stone  crock;  set  in  the  oven  moderately  heated, 
and  cook  for  three  hours.  The  result  is very  rich  flavor,  and 
very  little  broken.—|  Mrs.  I.  W.  Bush. 

126 

HOWELL  COOK  BOOK. 

RASPBERRY 

JELLY. 

Put  the  berries  in  a 

large  jar;  cover  jar  and  place 

in 
pan  boiling  water;  when  the  juice  is  well  drawn  (which  will 
fruit; 
be 
measure 
sugar; 
place  on  fire  and  boil  gently  until  it  thickens. 

the  juice;  to  every  pint  allow  one  pound 

three-fourths  of  an  hour)  strain  the 

in  about 

— [ M r s.  W m.  Richards. 

WILD  PLUM 

JELLY. 

Cover  the  fruit  with  water,  and  boil  until 

the  pulp 

is 

well  broken,  then  strain  through  a  cloth  or  jelly  bag,  with(cid:173)
out  squeezing;  proceed  with  the  juice  as  with  other  jellies. 
It  is  not  necessary  to  use  pound  for  pound  of  sugar;  less  will 
answer  every  purpose.—[Mrs.  C.  Wolf. 

Put 

JELLY. 

the  grapes 

GRAPE 
into  a  preserving  kettle  and  heat, 
bruising  them  meantime  with  a  potato  masher  until 
the  juice 
runs  freely,  then  strain  through  a  sieve  or  thin  cloth,  and 
measure  one  pint  juice  for  one  pound  sugar.  Boil  the 
juice 
fifteen  or  twenty  minutes  before  putting 
in  the  sugar;  after 
adding  the  sugar,  let  it  boil  from  three  to  five  minutes.  All 
fruit  will  form  more  readily  into  a  jelly  if  not  quite  ripe. 

— [Mrs.  Frank  Stelzer. 

CANNED  PEARS  AND 

PINEAPPLE. 

One-third  pineapple  to  two-thirds  pears.  Can  pineapple 
in  its  season;  then  open  and  mix  with  pears;  make  pears  a 
little  sweeter  than  if  canned  alone.—[Mrs.  C.  Curtis. 

CANNED  ORANGES  AND  WHITE  CURRANTS. 

Cut  oranges  into  small  pieces  after  peeling,  taking  out  as 
much  of  the  white  fibre  as  possible,  and  can  half  and  half; 
one  cup  and  a  half  of  sugar  to  a  quart  can  of  the  fruit. 

— [ M r s.  C.  Curtis. 

CANNED 

ELDERBERRIES. 

To  seven  pounds  elderberries, 

three  pounds  of  sugar, 

HOWELL

COOK BOOK.

127

one pint vinegar;
put in jars.-[

1\11's.E. Corson.

spices of all kinds; cook down thick and

CRANBERRIES.

Put three pints washed cranberries

in a granite stewpan.
three
sugar and one
On top of them put
they begin to boil, cook ten minutes,
pint of water; after
closely
them. Remove the scum.
They will jelly when cool, and the skins will be soft and
tender.-[Mrs.

cups granulated

covered. Do not

stir

L. P. Melendy.

Jlrs. e.E.lIarstoll,

"OWELL,

MIC"IOAN.

~in[

@ fv\illinery

AND FANCY GOODS.

Main Street.

Opposite Court House.

128

HOWELL

COOK BOOK.

~ L. KNAPP
&SON~

~leiCJhs,
'l"l&gons ..

Have been in business here for 31 years, and expect

to continue.

'We

are thankful

for the favors received from our patrons and the public at

large. Call and see us and we will do you good.

Yours very truly,

w. L. KNAPP & SON,

Grand River Street

'Vest.

Spioed.

:::e--':ruits., Oa tsups

:eJto.

"Two Lovely ReTries Moulded on one Stem."-[Shakespea1'e.

SPICED CURRANTS.

Four quarts ripe currants, three pounds brown sugar, one
pint cider vinegar, one teaspoon each of allspice, cloves and
cinnamon and a little nutmeg. Boil one hour, stirring occa-
sionally.-[Mr.s.

J. C. Parsons.

CURRANTS.

Five pounds currants,

cook twenty
minutes;
then add two pounds seeded raisins and two large
lemons pared and cut into small pieces and cook ten minutes
longer.

To be eaten with cold meats.

five pounds

sugar;

-[Mrs.

Eugene Stowe.

SPICED GRAPES.

Five pounds seeded grapes,

two and one-half pounds
sugar, one pint vinegar, one teaspoon each of cloves and cin-
namon, one-half teaspoon salt. Boil until thick.

-[Mrs.

E. D. Wines.

SP IG'ED CHERRIES.

Five pounds pitted cherries,

one pint strong vinegar" one teaspoonful
cloves, allspice and mace; boil vinegar, sugar
gether,
meats.-[ Mrs. Mary A. Lown.

then add fruit and boil thoroughly.

three pounds brown sugar,
each of cinnamon,
and spices to-
Serve with cold

CHILLI

SAUCE.

Twelve large ripe tomatoes,

two onions, one npe pep-
per, one-half cup vinegar, one-half tablespoon salt. Boil until
thick.-:-L Mrs. A. Winegar.

HOWELL

COOK BOOK.

CHILLI SAUCE.

Eighteen ripe tomatoes, one large onion,

three green
peppers, one teacup whi.te sugar,
cups of
vinegar, one teaspoon salt, one tablespoon all kinds of spices.
Cook the tomatoes until tender.
Chop onions and peppers.
When the tomatoes are tender add the rest and cook a few
J. W. Sabin.
minutes.-rMrs.

two and one-half

TOMATO CATSUP.

To five quarts cooked tomatoes

three tablespoons salt, three tablespoons mustard,
namon, one of cloves and one of bl~ck pepper ..

add one pint vinegar,
two of cin-

-[Miss Mollie A. Burt.

SPICED TOMATOES.

half pint cider vinegar, spices. Boil thick; put in glass jars.

Two pounds ripe tomatoes, one pound brown sugar, one-
-IMrs. E. Corson.

CHOW CHOW.

One-half bushel green tomatoes, one dozen onions; chop
all fine; sprinkle with one pint salt and let stand over night,
then drain off brine; cover with vinegar; boil slowly one hour,
then drain and pack in a jar.
this, while boiling,
two pounds brown sugar,
cinnamon, one
tablespoon allspice, one of cloves, one of pepper, one pint of
horse-radish grated and vinegar
This wiII
keep one year or Ionger.-rMrs.

enough to mix.
Albert Wright.

two tablespoons

Turn over

PICCALILLI.

tomatoes, six
Two gallons cabbage, one gallon green
large onions. Chop all fine and drain; one
and
one-half
pounds brown sugar, three quarts vinegar, one-quarter pound
mustard seed, one ounce each of celery seed, cloves, allspice,
pepper and turmeric, one gill salt. Boil twenty minutes.
-lMrs. George Hornung.

GREEN TOMATO SAUCE.

Two gallons green tomatoes

fine, one and one-half quarts vinegar, one quart

and twelve onions sliced
two

sugar,

HOWELL

COOK BOOK. ~

131

tablespoons salt, two of ground mustard,
one of allspice and cloves. Mix all
tender.
Good to eat on cold meats.-[Mrs. W. H. S. Wood.

two of black pepper,
and stew till
Stir often to keep from scorching; put in glass jars.

together

CAPER SAUCE.

Put

two ounces butter in a saucepan to melt; when melt-
ed, stir in two tablespoons flour. N ow add gradually
one-
half pint boiling water; put this over the fire and stir occa-
sionally until it reaches the boiling point,
then add teaspoon
teaspoon onion juice, two
salt, a dash of white pepper, half
teaspoons capers, one tablespoon vinegar.
This will be suf-
ficient for ten persons.-[Mrs.

C. L. Granger.

APPLE GINGER.

Eight pounds of tart apples, (chop as for mince meat,)
juice and grated rind of four lemons, two
Cook slowly
S. B. Monroe.

eight pounds sugar,
ounces of ginger
all day, then can. Eaten with meats.-[Mrs.

root steamed and shredded.

SLICED GREEN TOMATOES.

Slice One peck green tomatoes and six onions, put over
them one cup salt; let stand twenty-four hours; drain and boil
in two quarts water and one pint of vinegar
twenty minutes;
then drain again and add two quarts vinegar,
two pounds
sugar one-quarter pound white mustard seed, one tablespoon
each of allspice, cloves, cinnamon and ginger,
four green
peppers chopped; put in cans.-[Mrs.
Robinson.

132

HOWELL

COOK BOOK.

When You Can't

Find what you want
Cloak, Boys' Clothing, Millinery, Book or Notion Line-

in the Dry Goods, Carpet)

in Howell

SEA!:) ~0 C:lS.

m $ $ ~ $

IT'S 0000 IF IT'S HERE.

IF IT'S "ERE IT'S CHEAP.

$ ~ $ $ $

Your Money Back

If eyerything is not satisfactory.

Our Mail Order Department

~Gives

You Our Best Service.

"nnter, Olenn& "«nter,

~DETROIT,

MICH.

"Things Sweet to Taste Prove Incliflestion S01tl'."-[Shal.;espea7'e.

FRENCH

CREA.Llf CANDY.
XXXX

sugar

confectioner's

To one pound

tablespoons white of egg, not beaten,
cold water. Mix as you would bread,
the taste and make the
in any
English walnuts
chocolate
creams

add two
tablespoons
to suit
Use
as xou like.
and almond meats
To make
and
the Baker's
chocolate
the
drop
lay them on a paper and cool.
J. M. Teasdale.

and two
then add flavor
desired
shape.

drops, melt
in while hot;

~rMrs.

candy

CHOCOLATE

FUDGES.

Take

two cups sugar and one cup milk;
and
add a piece of butter
then add a quarter
of a bar of grated Baker's
let boil for eight minutes. When done, beat
utes~ then pour

the size of a walnut

into a tin and mark into small squares.

let melt,
let
chocolate

then
that melt,
and
five min-

it for

Elizabeth Browning.

CHOCOLATE

-[Miss
CREAJIS.
sugar, one-half

then remove

five minutes,

Two cups granulated
just

boil
spoon vanilla.
hands,
Put one-quarter
in hot water until melted,
Set away to harden.-[Mrs.

Stir constantly
into desired shapes

cake of Baker's

roll

then roll

cup sweet

cream;
from fire and add one tea-
until cool enough to work with
and put
paper.
set
chocolate.

on buttered
chocolate mto dish

in the

candy

and

Albert Wright.

CIIOCOLATE

CARAMELS.
and half
and a teacupful

sugar

Cream one teacupful

add
and
one section of chocolate
cracks when
molasses.
of
dropped
half an inch. When nearly cold mark mto squares with but-
tered knife.-fl\1rs.

Beat well and boil until
in buttered

that
of butter;
each of milk
and

ti~s to the thick?ess

Geo. Wessinger.

in water.

it sets

Pour

134

HOWELL

COOK BOOK.

BUTTER SCOTCH.

Two cups brown sugar, one-half cup vinegar and water,
piece of butter size of a walnut. Boil until it will break when
dropped into cold water.-I Mrs. E. Fowler.

SUGAR CANDY.

Three tumblers brown sugar, one and one-half

water, one tablespoon vinegar,
until it ropes and work.-[Mrs.

teaspoon butter.

small
Homer Peavy.

tumblers
Boil

BUTTER SC01'CH.

Three pounds "Coffee A" sugar, one-fourth pound but-
add
ter, half teaspoon cream tartar, one tablespoon vinegar;
as much cold water as will dissolve the sugar,
boil without
stirring until it will break when dropped in cold water. Pour
in buttered pans one-fourth of an inch thick and when cool-
ing, cut in squares.-lMiss

Florence Lockwood.

1J'fOLASSESCAND Y.

Two cups molasses, one cup sugar, one tablespoon vine-
gar, small piece butter. Boil twenty minutes before removing
from stove. Add one-third teaspoon soda; stir until
settled;
pour in buttered dish; when cool, work.

-[Mrs.

Homer Peavy.

PEANUT CANDY.

Put one cup granulated sugar in iron skillet,

let melt
slowly, stirring lightly toward center, being careful not
to let
it brown. When all melted, stir in one-half cup of peanuts
split in two and turn out at once on buttered plate.

-[Mrs. W. P. VanWinkle.

MAPLE GARAlJfELS.

Three teacupfuls brown sugar,

sweet milk, butter size of an egg,
until candy sugars in water,
stir until quite thick.
amels.-[Mrs.

Fred. F. Hubbell.

three-fourths of a teacup
flavor with vanilla. Boil
then remove from the fire and
Pour in buttered tin and crease as car-

lJfAPLE TAFFY.

Two cups maple syrup, one cup sugar,
water, butter size of an egg; boil until
it hairs
pour in buttered tin and when cool enough, pull.

one-half cup
from spoon,

-[Mrs. W. A. Brown.

HOWELL

COOK BOOK.

135

Take
a cup of sugar,
it and add a teaspoon

POPCORN
put

BALLS.

in basin with just water

to dis-

of butter.

Boil until

in the center,

then

pour

over

the

stir; press
lightly with butter.-[Miss

into balls as hot as can be handled.

Myrtie Culver.

solve
to brown
corn;
hands

freshly

it commences
popped
Rub the

Beat whites

of three

of finest white

tablespoons
ready
a pan buttered
on it with a teaspoon;
oven one-half

hour.

KISSES.
eggs

sugar;

to a stiff

flavor with
paper

froth; mix with it five
lemon.
Have
and drop them
slow

in a

bake

them;

in which lay white
sift sugar

over

One ~up hickorynut

sugar

Boil
to spin a thread;

water.
enough
off into cold water;
and turn into flat

lIICKORYNU1'
meats,

CANDY.
two cups

and water, without

flavor with

lemon
until white,

stir quickly

tin; when cold cut

into small

sugar,
stirring,

cup

half

of
thick
Set
in nuts

until
or vanilla.
then stir
squares.
Louise Rufus.

-[l\1iss

Two

teacupfuls

size of hickorynut;

OLD-TIME CANDY.
brown
one

sugar,
boil until

it hardens
stir

and rapidly

teacupful molasses,
in cold water;
tea-
in one-half

from fire to hearth
soda.

Coolon

buttered

tins; pull.

butter
withdraw
spoonful

HOWELL

COOK BOOK.

Just see what you can find at

~

HENRY J. SWEET'S.

A COrlPLETE

LINE OF

Boots, Shoes, Rubbers, Gloves, Mittens, Stockings,

Maple Syrup, Buckwheat.

Salt Meats, Oysters.

E. C. SWEET,

Groceries and

~Dealer

in Provisions.

H0YtlELL,

7VtICH.

Sh..e::rbets and. F::rozen

&"::ruits.

"Thou aJ.t Sweet, Thou art Strange /"

LE.J.lfONSHERBET.

Four lemons, one pint sugar, one quart water.

Put the parings into a bowl, add a part of
closely covered.

Shave
off the peel from two lemons in thin~wafer-like parings, being
careful to take none of the lighter colored rind below the oil
the water
cells.
boiling hot, let stand ten minutes
Squeeze
the juice from the four lemons; add the sugar and rest of the
water; put all
strain and freeze. When partly
frozen, add the white of one egg, beaten stiff, "\vithtwo table-
spoons pulverized sugar;
is ready for
use-[Mrs. W. M. Beach.

finish freezing and it

together,

LEMON SHERBET.

Grated rind of three lemons scalded in a quart of milk
with one cup sugar.
Strain while hot; when chilled, add the
juice of the lemons and one cup more of sugar. When half
frozen, stir in whites of three eggs.-[Mrs.

Eugene Stowe.

PINEAPPJjE SHERBET.

Grate two pineapples and mix with two quarts of water
and a pint of sugar. Add the juice of two lemons and the
beaten whites of four eggs.

Place in a freezer and freeze.

-[Mrs. Wm. Blumenthal.

STRA lVBERRY SHERBET.

three pints water,

Take a quart of strawberries,

the juice
of a lemon, a tablespoon of orange extract, and three-fourths
of a pound of sugar. Mash the berries
to a smooth paste,
add the rest of the ingredients, excepting the sugar, and allow
all to stand three hours;
then strain the juice over the sugar;
stir well and freeze.-[Miss

Rosa P. Smith.

I 38 

HOWELL  COOK  BOOK. 

FROZEN 

BANANAS. 

Peel  and  mash  a  dozen  bananas,  squeeze  into 

the  pulp 
sugar 
the  juice  of  two  nice  oranges,  add  a  quart  of  clarified 
and  freeze.  When  the  mass  is  nearly  frozen,  add 
the  well 
beaten  whites  of  two  eggs  mixed  with  two  ounces  of  pulver(cid:173)
ized  sugar;  stir  all  well  together,  finish 
aside  to  harden.—[Mrs.  A.  Garland. 

freezing  and  set 

it 

FROZEN 

PEACHES. 

Twelve  large  peaches,  two  cupfuls  sugar,  one  pint  water 
and  the  whites  of  three  eggs  beaten  to  a 
froth;  break 
the  peaches  rather  fine  and  stir  all  together;  freeze  the  whole 
into  form.  Frozen  fruits  of  any  kind  can  be  made 
the 
same  way.  T he  fruit  should  be  mashed 
to  a  smooth  pulp, 
In  freezing,  care  should  be  taken 
but  not  thinned  too  much. 
to  prevent  its  getting  lumpy.—[Miss  Rittie  Smith. 

stiff 

in 

T a ke  a  pound  of  sugar,  a  quart  of  water,  the 

juice  of 

MACEDOINE  OF  FRUIT. 

two  oranges  and  one  lemon,  three  bananas,  one  small  pine(cid:173)
apple,  a  dozen  large  strawberries  or  a  small  glassful  of  straw(cid:173)
berry  jelly,  and  two  tablespoonfuls  of  gelatine.  Cover 
the 
gelatine  with  a  very  little  cold  water  and  let  it  soak  half  an 
hour.  Boil  the  sugar  and  water 
ten  minutes, 
put  in  the  gelatine  and  strain.'  Then  add 
the  oranges  and 
lemon 
into  small  blocks,  the  pine(cid:173)
apple  picked  to  pieces,  and  the  strawberries  cut  in  halves  or 
the  jelly  cut  in  blocks.  Let  the  whole  stand  until  cold,  and 
freeze.  When  the  mixture  is  properly 
the 
dasher  from  the  freezer  and  set  the  dessert  aside  for  half  an 
hour  before  serving.  This  should  not  be  frozen  too  hard. 

juice,  the  bananas  cut 

together  for 

remove 

frozen, 

"One sip of this

lVill bathe the dl'ooping spirits in delight
Beyond the bliss of dreams."-[JIUton,

CREAM OF NEC1'AR.

Two pounds sugar, two ounces tartaric acid, two quarts
water.
then add the acid and
when nearly cold, add the beaten white of one egg, with one
tablespoon sifted flour; flavor to taste.

Boil sugar and water together,

Use two tablespoons of this syrup in a glass
full of ice water and a quarter of a spoon of soda.
drink.-fMrs.

C. E. Burns.

two-thirds
Stir and

CREAlIf SODA,

Two ounces tartaric acid, two pounds white sugar, JUIce
five minutes;
of one lemon, three pints water; boil
together
when nearly cold, add, after beating together,
the whites of
three eggs, one-half cup flour and one-half ounce essence of
wintergreen.
After being well mixed, bottle and keep in a
cool place.

Take two tablespoons of the syrup to one glass of water,

and add one-fourth teaspoon soda. Drink quickly.

-[ Miss Zetta Sage.

lIIEA]).

One-quarter

three pounds brown
three quarts boiling water, one ounce sassafras essence,
sarsaparilla.-I Mrs. W. H. S. Wood.

sugar,
one-half ounce extract

pound tartaric acid,

ORGEA1'.

Put a piece of stick cinnamon in a quart of milk.
Boil;
let cool; remove the cinnamon. Blanch, and reduce
to a
paste, four ounces sweet almonds; mix with the milk, add
one-half cup sugar
let boil
three to five minutes.
Strain and serve in glasses, either hot
or cold.-fMiss

(more or less according to taste,)

Hattie Huntington.

140 

HOWELL  COOK  BOOK. 

ICED  TEA. 

It  is  better  to  put  the  tea  in  cold  water  and  set  in  the  ice 
box  the  morning  of  the  day  it  is  to  be  used  for  supper.  T he 
flavor  is  better  than  if  steeped  in  hot  water. 

BREAKFAST  COCOA. 

Put  a  teaspoon  of  the  powder  into  a  cup,  add  a  table(cid:173)
spoon  of  boiling  water  and  mix  thoroughly.  Then  add  equal 
parts  of  boiling  water  and  milk;  sweeten 
it 
boil  two  or  three  minutes. 

taste.  Let 

to 

CREAM 

SUBSTITUTE. 

T a ke  fresh  milk,  put  in  an  oatmeal  cooker,  or  in  a  pail 
time,  stir(cid:173)
set  in  a  kettle  of  boiling  water.  Let  cook  a  long 
ring  often,  until  it  becomes  rich  and  creamy.  T he  yolk  of 
an  egg  beaten  well,  and  a  pint  of 
the  heated  milk  poured 
over  it  gives  it  a  still  richer  consistence. 

SUBSTITUTE 

FOR  CREAM  IN  COFFEE. 

Beat  the  white  of  an  Qgg,  put  to  it  a  small  lump  of  but(cid:173)
ter,  and  pour  the  coffee  into  it  gradually,  stirring  it  so  that  it 
will  not  curdle. 
fresh 
cream. 

It  is  difficult  to  distinguish 

this  from 

CHOCOLATE. 

Scrape  fine  about  one  square  of  Baker's  chocolate;  add 
to  it  an  equal  quantity  of  sugar;  put  this  into  a  pint  of  boiling 
milk  and  water  (half  and  half,)  stir  constantly  for  five  or 
ten 
minutes. 

EGG  CHOCOLATE. 

Allow  about  one  egg  to  two  cups.  Prepare  this  choco(cid:173)
late  as  above,  and  the  last  thing  pour  it  over  the  well  beaten 
yolks  of  the  eggs,  and  at  the  same  time  have  the  whites  beat(cid:173)
en  to  a  stiff  froth  and  put  a  little  on  top  of  each  cup 
hot)  and  serve. 

(very 

ORANGE  SYRUP. 

Take  fully  ripe,  thin  skinned  fruit;  squeeze  juice  through 
a  sieve;  add  a  pound  of  sugar  to  every  pint.  Boil  slowly  for 

HOWELL COOK BOOK.

Skim carefully;

ten minutes.
three spoons of this in a glass of
refreshing.
ding sauce.

or
is
It may also be used with melted butter for pud-

bottle when
ice water

cold. Two
in summer

Heat

the berries until soft, then strain the juice. Allow
come to a boil; skim;

a pound of sugar to each pint.
then boil gently ten minutes and seal up.

STRA lVBERRY SYRUP.

Let

FOR A SUMJ.lIER DRAUGHT.

tumblerful

The juice of one lemon, a

of cold water,
pounded sugar to taste, half a small teaspoonful of carbonate
of soda.
strain, and add
it to the water with sufficient pounded sugar to sweeten the
whole nicely. When well mixed, put in the soda,
stir well,
and drink while the mixture is in an effervescent state.

Squeeze the juice from the lemon;

HOWELL

COOK BOOK.

"The Test of the Pudding

IS IN C"EWING TUE STRING."

nIS

•• we have been in trade many years and have learned the secret of

is an old axiom, but applicable in many cases. For instance,

~

mercantile success, viz., right buying. Our lines of Dry Goods,
Boots and Shoes, Clothing, Carpets, etc., were carefully selected and
bought
'Ve invite you to
visit our store and verify these statements .

to meet the wants and purses of our patrons.

• • . . . HICKEY & GOODNOW .

" 'Tis not enough to help thefeeble 'ltp,

But

to 81tpport them after."

Dishes for invalids should be served in the daintiest and
most attractive way. Never send more than a supply for one
meal. The same dish set before
an invalid too frequently
often causes a distaste, when perhaps a change would tempt
the appetite.

OYSTER TOAST.

Put six oysters, half a teacup of

Make a nice slice of dry toast, butter

it and lay it on a
hot dish.
their own liquor
and one-half cup of milk into a tin cup and boil one minute.
Season with a little butter, pepper and salt,
then pour over
toast and serve.

CLAlJf BROTH.

Take twelve small hard shell clams; drain them and chop
fine, add one-half pint of clam juice or hot water, a pinch of
cayenne and butter the size of a walnut.
Simmer thirty min-
utes; add a gill of boiled milk;
is
excellent broth for weak stomachs.

strain and serve. This

SLIPPERY

ELM TEA.

Put one teaspoonful of powdered

slippery elm into a
tumbler; pour cold water upon it, and .season with lemon and
sugar.

SCOTCH SOWENS.

One cup oatmeal, steep in two cups cold water two hours.
to
Pour

Strain through a fine sieve; boil in oatmeal cooked
three-quarters of an hour, seasoning to taste with salt.
into molds and serve either hot or cold with cream.

For sour sowens allow the oatmeal to steep until it turns

half

a little sour, then strain, boil and serve as above.

-[Mrs.

E. D. Galloway.

HOWELL

COOK BOOK.

OAT~IEAL GRUEL.

Take two tablespoons of oatmeal; pour on one pint cold
a sieve
the time;

water.
and boil well one-quarter of an hour,
season according to taste. Good for invalids or children.

it stand half a day, then strain through
all

stirring

Let

-rMrs.
BEEF STEAK AND MUTTON CHOPS.

D. Ratz.

Select the tenderest cuts and broil over a clear, hot
the steak be rare,

Let
lay between two hot plates
patient.
thing but the juice.
broiled,
be more strengthening than beef tea.

If very weak do not let

fire.
the chops well done; saIt and pepper;
and serve to the
swallow any-
or
to

roasted
is considered by some physicians

The essence of

thus expressed,

three minutes

the patient

rare beef

BEEF TEA.

One pound of lean beef cut in small pieces; put

glass can without a drop of water;
a pot of cold water;
slowly four hours, until the meat is like white
juice all drawn out; season to taste, and when cold, skim.

into a
tightly, and set in
heat gradually to a boil, and cook
rags and the

cover

MILK OR CREAM CODFISH.

This dish will often relish when a person is recovering
from sickness, when nothing else would.
Pick up a large
tablespoon of salt codfish very fine; freshen it considerably
by placing it over
if
very salt, turn off water
turn off water,
and pour over one-half cup milk or thin cream; add a bit of
butter, a little pepper and a thickening made of one teaspoon
cornstarch or
flour; when this boils, pour over a slice of
dipped toast.-[Mrs.

the fire, covering it with cold water;

and freshen again;

Sarah E. Lyon.

CUP CUSTARD.

Break into a coffee cup an egg; put in two teaspoonfuls
sugar; beat it up thoroughly, add a pinch of salt and a little
nutmeg.
Fill up the cup with good sweet milk, turn into an-
other cup well buttered, and set it in a pan of boiling water

HOWELL

COOK BOOK.

reaching nearly to top of cup.
custard is ,set, it is done. Eat cold.

Set in oven and when the

OUP PUDDING.

Take one tablespoonful of flour, one egg; mix with cold
in

milk and a pinch of salt to a batter.
a buttered cup. Eat with sauce, fruit or sugar.

Boil fifteen minutes

Mix oatmeal and water to form a cake; bake and brown;
fifteen minutes. Good for

powder
checking obstinate vomiting, especially in cholera morbus.

in water

it and

OATMEAL OOFFEE.

boil

VEGETABLE SOUP.

One turnip, one potat.o, one onion; slice and boil them in
one quart of water for one hour; add salt as agreeable, and
pour the whole upon a slice of toast.

HOWELL

COOK BOOK.

B ~oo~ (.took ...

Is always well posted on matters pertaining to the household,
and on current topics of home and foreign news.

IIence-

1n JE"er~ 1bousebol~ . • • •

In Livingston County where the people keep this fact in
view, will be found the favorite family local newspaper-

~be 1i"fngston 1Republfcan ...

It is the oldest paper in the county and has the largest circu-
lation, while the low subscription price:---.--o

~nl~ $1:00 per Wear ....

Places it within the reach of all. Send for sample copy.
No better local advertising medium can be found anywhere.

~be :Job IDepartment

.

•

•

of THE REPUBLICAN is supplied with the latest material.
Orders promptly filled, at lowest living prices for good work.

Address all orders to-

... GEO. BARNES, Editor and Proprietor.

FOR BURNS.
Apply essence of peppermint,

from the air.

and bandage

to keep it

CURE FOR HOARSENESS.

Equal parts of ginger, sulphur and sugar; moisten with

water.

Take a little at a time as is needed.

CURE FOR RHEUJJIATISJ.lf.

Take
half

Take
doses.

equal
a

parts of cream of

tartar

teaspoonful

a day. Divide into three

and saltpetre.
small

WHOOPING

COUGH REJ.1JEDY.

Make a thin syrup of white

sugar, and to every tea-
spoonful of syrup drop one drop of belladonna. Dose for a
child six months old, twenty drops;
two years old, one-half a
teaspoonful;
five years old, one teaspoonful. Give when the
child commences to cough.

CURE FOR DIPHTHERIA.

Pulverize

equal parts of gunpowder,

burnt

alum and

loaf sugar. Blow into the throat.

CURE FOR INDIGESTION.

One-half ounce each of

peppermint;

essence
water; mix thoroughly, and when cool, bottle.
ful before or after eating.
simple but efficacious remedy.

rhubarb, bicarbonate
one-half pint each of sugar

of soda,
and hot
Tablespoon-
Shake well before using. A very

CURE FOR COLDS.

Grease a cloth and sprinkle

lightly with

Lay on the chest and throat at night.

red

pepper.

HOWELL

COOK BOOK.

CURE FOR CHRONIC SORE THROAT.

Red pepper

in a glass of water.
Take a teaspoonful and gargle the throat half a dozen times
. a day.

the size of a pea put

CHOLERA CURE.

One ounce each tincture of opium, capsicum,
rhubarb and camphor. Dose-One

(red pep-
teaspoonful as often

per)
as necessary.

BOWEL MEDICINE.

Equal parts of tincture of camphor, capsicum, opium and
fifteen

oil. Dose-From

rhubarb,
twenty drops peppermint
to twenty drops every half hour.

CURE FOR CHILBLAINS.
Plunge the feet into hot potato water

for

minutes before retiring.

Repeat

the experiment

ten or

fifteen
if necessary.

FOR SORE EYES.

One drachm of powdered borax mixed with four ounces
and add

To use, take one teaspoonful

camphorated water.
two of rain water. Wash the eyes freely.

A bag of hot salt often relieves neuralgia.

FOR NEURALGIA.

CLEANING SILVERWARE.

One pound salsoda, eight quarts of water; heat

ing. Dip each piece of silver in. and let it remain about
minutes,

to boil-
two
then wash in hot soap suds aud dry with a chamois.

CLEANING SIL VERWARE.
Salt will remove the stain from silver,

when applied dry with a soft cloth.

caused by eggs,

PREPARED GOLD STAROH.
Place into a jar one-half pound of best

three quarts of soft water and add four tablespoons
and two of turpentine.

starch, pour on
of borax
Stir well every time you wish to use.

HOWELL

COOK BOOK.

I49

TO PREVENT

.MOLD.

.
l\1old can be prevented on fruit and jellies by pouring a
httle melted parafine over top; when cool, it will harden to a
solid cake, which can be removed when jelly is used, and
saved to use over again.
and taste-
less.

It is perfectly

harmless

Dark sugar can be clarified by using white

of an egg

TO CLARIFY

SUGAR.

beaten well and put

in sugar.

LINllfENT.

One and one-half ounces spirits ammonia, one and one-
half ounces sulphuric ether, one-half ounce spirits turpentine,
three and one-fourth ounces sweet oil, one-half ounce oil of
cloves, one ounce chloroform,

two ounces of arnica.

Two ounces

of
thirty grains of borax.

CHAPPED HANDS.

rose water,

two ounces

of glycerine,

POLISH.
Equal parts of lard oil and turpentine;

FURNTTURE

use

same as any

furniture polish. Good for all furniture

except pianos.

POLISH TlOR HARD lVOODFLOORS.

Take sufficient beeswax

turpentine

floor;) melt on the stove,
cient
cool. While still warm,
turpentine.
time, with a paint brush,

to thin to the proper consistency.

stirring

then add,

(according

to the size of the
suffi-
Set off to
if the mixture is too thick, add more
three feet square at a

constantly,

then polish with cotton cloth.

Spread on the floor, about

FURNITURE

FINISH.

Equal parts each of raw linseed oil, turpentine
apply with soft cloth, and rub with dry cloth until dry.

and vine-

gar;

One-half

teacup pine tar,

one cup loaf sugar,

COUGH REMEDY.

onc cup

HOWELL

COOK BOOK.

honey, one handful boneset (steeped into a strong tea. ) Mix
let boil slowly fifteen minutes.
honey and sugar with the tea;
Have the tar hot; pour it into the syrup;
let stand until cool,
then separate from tar and put into bottles.

SLATE.

A slate with a pencil attached is handy to have in the
kitchen on which to jot down articles you wish to buy when
you go to town, then you will not forget
the very things you
wanted most.

TO PREVENT BLUE FROM FADING.

Soak over night

in sugar of lead water; use about five

cents worth to a pail of water.

TO TAKE OUT SCORCH.
Place that part of the garment where

shine will fall directly on it.

the bright

sun-

TO REMOVE IRON RUST.

Rub on lemon juice and 8alt and place on the snow
if neces-

when, the sun is shining, or on the grass. Repeat
sary.

TO REMOVE RUST FROM STOVEPIPE.

Rub a very little raw linseed oil upon it, which stops

its
fire, after which

further eating, then dry it with a moderate
polish may be used if desired.

Five drops of glycerine on top of

TO KEEP FRUIT FROM MOLDING.
fruit cans

keep fruit from molding.

18 said to

TO CLEAN GREASE SPOTS

The best material for cleaning grease spots of all kinds

is pure benzine.

TO CLEAN RUBBERS ON lVRINGERS.

Kerosene is excellent to clean rubbers on wringers; will

make white as new.

It is good also to clean zincs.

. HOWELL

COOK BOOK.

TO DRIVE

A WAY ANTS.

Use tartar emetic dissolved in a little sugar

and water;

place it in a dish where the ants are.

TO WRING OUT HOT FLANNELS.

For outward applications, wet the flannels in very hot

water; place it in a dry towel and wring very hard.

STICKING

SALVE.

One pound of rosin, two ounces of mutton tallow, three
ounces of beeswax, one ounce balm of Gilead buds. Cook
the buds in the tallow, strain and mix all together while hot.

TO KEEP SALT DRY.

To keep salt dry for table use, mix one teaspoon corn-

starch with one cup of salt.

REJfEDY

FOR SORE THROAT.
turn them out of

Bake Irish potatoes;

the skins, strew
thick with salt, moisten with strong spirits of camphor; apply
to the throat as hot as can be borne.

CURE FOR QUINSY.

Distilled water,

three

water, one-half ounce; powdered
drachm; fluid extract eucalyptus,
aconite, thirty drops. Mix.

and one-half ounces; camphor
chlorate potash, one-half
fluid extract

forty drops;

Equal parts of wood ashes and salt,

Use enough to moisten the throat. Keep the bottle near
and use often, every few minutes.
If this is taken in time
and thoroughly used, no one need suffer from quinsy. This
is also good for many common forms of sore throat.
thoroughly

heated
(hot,) placed in a long narrow bag, wrapped around the head
and over the ears, will stop the earache caused by quinsy and
reduce the s\velling in the throat. Have
some more ashes
and salt heating; change often and quickly. Be sure to have
them hot enough.

HOWELL

COOK BOOK.

TO CHOP SUET.

Sprinkling

flour over while chopping will prevent

and put

in molasses will keep

it from
a

adhering.
long time for use.

Suet chopped

] elly should never be kept

CARE OF JELLY.
in the

may cause mold.

cellar,

the dampness

Six ounces tartaric

BAKING
acid,
Sift all t~gether

POlVDER.
eight ounces
five times.

soda, one quart
Use one teaspoon-

sifted flour.
ful to one cup flour.

BAKING
Eight ounces bicarbonate

acid, one pound com starch.

POWDER.
of soda,

Sift three times.

five ounces

tartaric

FOR CORNS AND BUNIOlrS.

Mix equal parts of camphor

bathe
afflicted parts freely during the day and paint with iodine
night.

and kerosene;

the
at

COUGH REJfEDY.

Equal parts of oil of almonds, oil of anise, balsam of fir,
to all

syrup of epicac

equal

and tincture of balsam of Tolu;
the other

ingredients.

TO SEW ON BUT1'ONS.

Placing a pin under a button, while

sewing

keep the button from drawing too tightly to the goods.

it on~ will

~ooompa:c.ime:c.

ts fOJ:

:I?:ri:c.oipalJ:)ishes.

Strips of bread or crackers, and celery.

SOUP'.

Sliced lemons, sliced boiled eggs, water cress, curled

parsley, egg or cream sauce are used for garnishes.

BOILED FISH.

BAKED FISH.

Tomato or W orcestershire sauce, potatoes boiled, served
whole. With boiled salmon, boiled rice is frequently served
and used to garnish.

Cranberry sauce, mashed potatoes, baked sweet potatoes

or squash,

turnips or canned corn, celery, olives.

ROAST TURKEY.

Spiced currants

ROAST CHICKEN.
or cherries, mashed potatoes,

boiled

onions or salsify, mashed turnips or squash, celery.

Onion dressing, currant

jelly, potatoes,

ROAST DUCK.

Apple sauce, sweet and white potatoes,

ROAST GOOSE.

celery, corn or

turnips and cold

lima beans.

slaw.

BOILED CHICKEN.

Warm biscuit in gravy, mashed potatoes, cabbage salad,

macaroni and cheese, pickled peaches and jelly.

Chili sauce, potatoes baked with the meat, or Yorkshire

pudding, mashed turnips,

tomatoes, macaroni with cheese.

ROAST BEEF.

Grape jelly, sweet and white potatoes, cap~r sauce, aspar-

agus or beets, stuffed tomatoes used as a garmsh.

ROAST MUTTON.

HOWELL

COOK nOOK.

Horse-radish

cold slaw.

ROAST VEAL.

sauce, potatoes, parsnips,

cauliflower or

Currant

jelly 01- mint

asparagus,

lettuce.

ROAS1' LA~MB.

sauce, potatoes,

green

peas

or

Dressing, potatoes baked with the meat,

fried apples,

ROAST PORK OR PIG.

turnips, escalloped tomatoes.

Currant

jelly, macaroni and olives.

VENISON.

Baked potatoes, squash or oyster plant,

BEEFSTEAK.

Escalloped potatoes, corn or cauliflower,

VEAL CUTLETS.

rice croquettes,

cold slaw or

tomatoes.

lettuce.

Tomatoes, baked potatoes, peas or asparagus.

BOILED l1fUTTON CHOP.

Tomato catsup with potatoes,

turnips and cabbage.

BOILED CORNED REEF.

Mashed potatoes, beets, string-beans or corn.

VEAL

POT-PIE.

Tomatoes, peas and browned potatoes.

LAlI1B POT-PIE.

Cran berry sauce, hominy plain or croquettes, mashed

CHICKEN

P01'-PIE.

potatoes, cold slaw.

Potatoes in their jackets, sour baked apples, squash.

PORK AND BEANS.

imperative,

Many of these accompaniments are not

but
the sauces are nearly all so; for instance,
jelly with
game; cranberries with tame fowl. Celery may be used with
almost everything; also all summer vegetables with any din-
ner.
If fish is a course by itself, no vegetables are used, un-
less macaroni baked with cheese.
If in a small family, a nice
baked or broiled fish is the principal dish, any vegetable may
be served with it.

currant

~eaS'\..1.J:es

and.

'""\A/eigb.ts.

IN ORDINARY

USE AJ[()NG HOUSEKEEPERS.

equal one tablespoonful

liquid.

a cup.
or sixteen

liquid.
one ounce.
or a pint of

tablespoons.

liquid.

equal half

equal one pint.

equal one quart.

equal one gallon.

teaspoonfuls
tablespoonfuls

Four
a gill.
Four
Two half gills equal one gill, or half
Two gills equal one coffeecupful,
Two coffeecupfuls
Two pints
Four quarts
Two tablespoonfuls
One tablespoonful
Sixteen
Four
One quart
Eight
or
One pint of sugar
Two
coffeecupfuls
One coffeecupful

equals one pound
of powdered
of cold Qutter,

salt equals
equal one pound,

of unsifted
ten ordinary

flour equals
sized eggs

equal one ounce,

coffeecupfuls

ounces

of

sifted flour equal one pound.

one pound.

equal one pound.

(granulated).

sugar
pressed

equal

one pound.
is one-

down,

half pound.

One tablespoonful

one ounce.

of

soft

butter,

well

rounded

equals

An ordinary

tum blerful

equals one coffeecupful

or half a

pint.

About

common-sized

twenty-five

teaspoon.

drops of any

thin

liquid will

fill

~

A set of tin measures

(with small

spouts or

lips)

.found
pitchers,

very
bowls,

conveni,.lt
(Tlaics,

fro.1 .1
in
etc.,

do\\'n to half a gill will be
kitchen,

common

though

gallon
every
may be substituted.

J

\

n
les~
bakeu '...
be served v«t.

/

I,
.n a
in
r 3es, etc.,

~nt