•

..,::"'"1./
( "

l.,

'

\

" .
, .

i
I~~

I

TRY

_

PHETTEPLACE
& CO.,

OEALERS

IN

GROCERIES

AND PROVISIONS.

650 Michigan Ave; and 331

Washington Ave. S.

fI Valuable

R.eceipt

for a flat pocket book.
Go to ...

311 WASHINGTON

AVE.

S.

Where your money will
got
and
h e
your
pocket book will
not have that

farthest

.

Stepped

on Look

FOR CROCERIES

AT THE SHORT

PRICE.

you leave 0 u r

w hen
store .....

,

,

FRED W. BERTCH,

WHOLESALE

AND RETAIL

Fresh and
Salt Meats

POULTRY

AND GAME IN

SEASON .

A. O.
.TAYLOR

DEALER IN

FANCY AND STAPLE

.
GROCERIES.

333 WASHINGTON

AVE. S ..

LANSING,

MIOHIGAN.

No. 400 Washington Ave. S.

'

..i/

:r

THE GOOD COOK

_

Is always more or less particular
in regard to her table settings and the skill
used in arranging of the table linens, doylies or napkins, and the neatness in
which they are arranged will have great effect on the delicacies placed before
guests at a luncheon or dinner, as the case may be; and the great study of
the caterer is style of serving as well as the quality served. With these ideas
in view, you should at all times keep your linens up to the standard of quality,
which is a small expense compared with the other table settings, if purchased
at

You can buy them at

the right price ...

A. M. DONSEF\EAUX'S

For less money than any house in Central Michigan. We carry every grade
of Table Linen, from the medium to the most expensive grades, with Nap-
kins to match.

We carry a complete line of Lunch Cloths, in all sizes and qualities.
We have the best assortment of Doylies and Tray ClothR in the city.
Vve have the best makes of Crashes, in Glass, Huck and Stevens, plain

and twilled.

Our Towel counter has the best values at 12tc, 15c,.19c; 25c, 50c and.75c.
"\Vewould call your attention to our

SPECIAL SALES If) this Departr1)ef)t.

It is something that has been a great success. We are able to sell YQU
Linens for less money than could be possible for anyone
selling them in
small quantities, as the volume of business we do in this department enables
us to make the closest prices.

Call on us for all the

Latest Novelties in DRY GOODS.

CLOAKS,
FURS,
A~D SUITS.

•.•

A. M. DONSER.EAUX, 312 and 314 Washif)gton

~\Ie. S.

LANSING,

MICHIGAN.

KINGSFORD'S

OSVVEGO STARCH

For FOOD-Kingsford's

Corn Starch ..

The "Original"
for Puddings, Custards,

etc.

and most delicious preparation

For the Laundry-:Silver

Gloss,

Celebrated for

its strength

and purity;

Kingsford's Pure Starch,

"Vell adapted to economical housekeeping:

or use LAUNDRO,

The perfect cold-water. starch.

LJY"~(!j

OF TItE HIGHEST ORDER
KNOWN TO MODERN AR7:

B Y eVERY PROCESS

211ANDJOJaIoNIA Jx.

(j~:AND.I?-APIDJ. AlIeN.

....

,

't-.

.

ONL Y $;r.oo A YEAR .
.. : ---------

TQe Ameri\an Hit\Qen Nlagazine.

kitchen

is

to the
in its especial
for the whole

is to the
This magazine

home what
become
has
Like no other single periodical,

The
house.
field.
broad subject of modern science applied to the home.

the
a leader
this stands

foundation

485 Tremont St.

Bos~rON, MASS.

Everr purchaser of this book will receive a sample copy on writing to the above address.

THE MANY EXCELLENT AND DELICIOUS

FREFARA TIONS

of food as described in this book will
charms if served from

receive added

---

__

0, F, CO,

CHINA,

We wish that

every lady kne'W that

in
QUALITY, the handsomest
in
price of all high grade 'Wares. Try a little and you will
want more.

this ware is the best
in appearance, and the lowest

ASK H, H, LARNED,

HE SELLS

THESE GOODS •

...
...

"

,~

~i1g:l:im

([nnk 13nnk.

~o home can be what

it ought

to be unless there is a good cook in

the establishment.-:\IRS.

E~DlA P. EWIN.',

CO;\-IPILED

BY THE

LADIES

OF

LANSINC.

MICHICAN

1895

DAHlUS D. THORP & 80S, PRI:\TEHS ASD BlNDEHS

LA:o.SING,

)IlCHIGAN

Why Use 'Pond's Extract?
W"hy not something

J.442.

else?

Because-

hav~~~:~~'~:~~.<;,~assays:

.. It is incomparably superior to any extract of Hamamelis I

Dr. O. G. Randall says:

.. :Nothing can equal Pond's Extract.

and yours i" four times as strong as the best."

I have tested others,

Dr. J. C. Mitchie says:
able article I have found."

.. Pond's Extract of Hamamelis Virginica is the only reli-

Dr. H. K. \Yeiler says: "The difference between Pond's Extract and so-called \Vitch

Hazel is the difference between a cent and a dollar."

Dr. H, F, ~lerril1 says: "It
Dr. R. J. Harrison says:
Dr. Powell says:

"Hereafter
And numerous others of similar purport.

I shall use no other than Pond's Extract."

is far superior to any I have used in strength and purity."

.. I have never found any extract equal to Pond's."

:Noproprietary article on the market

is so much imposed upon as Pond's Extract; but
the poor quality of \Vitch Hazel being manufactured, and the poor results obtained by
using it, are fast educating the public to buy the genuine article.-The
lVtl4terllDru(J{Jt:<t,

And that's Why.

When you want a

BLACK DRESS

Go to F{ONK'S.

When you want

the best
DRESS LININGS

Go to F{ONK'S~

In fact,

if you want

DRY GOODS OF ANY KIND

Goeto R..ONK'S, 114 Washington

Ave. S.

(!)ur ~rEEtilty.

TO

I/LL WOMEN who live to learn and would learn to live,

these pages

are offered

by t~e compilers,

;'7 the hope that

they may prove crumbs

of

comfort

in tYJany perplexing

hours.

We desire

to tha'7k all

kind con-

tributors

and all who have

added

anything

to t~e

success

of ovr u'7der-

taking.

Careful

atte'7tion

to details, we believe, will prove

every

recipe

offered

to be valuable.

We especially

invite

attentio'7

to the

"Diet

for

t~e Sick,"

prepared

by one of national

fame

for

this

little book.

1'7 the

abundance

of

71aterial

offered,

lack of

space

compelled

t~e omission

of

many

gond things.

In a few insta'7ces,

the recipes

sent

by

kind friends

were unsigned,

so that due credit could not be given.

,

WE HAVE

FOR THE

HOLIDAY$

New Bibles, Testaments,

and
Hymnals, Gift Books, Art Books,
the Poets and Standard Authors,

Prayer

COLD PENS, OPERA CLASSES,

POCKET

BOOKS,

LETTER

TABLETS,

ALBUMS,

TOILET

SETS,

CHILDREN'S

BOOKS, CAMES,

ETC.

AGENTS FOR THE WATERMAN

FOUNTAIN

PEN.

18 DIARIES

96

CROTTY BROTHERS,
206 WASHINGTON AVE. NORTH.

New "Tok.io"

is the latest,
practical of the new styles ..

easiest, and most

Fine Dongola Kid,

lace or button

light soles,

Box Calf, for wet weather, ex-

tension soles.
sion soles

Vici Kid, lace or button, exten-

.

$3 00

3 75
3 50

5 00

French

Enamel, waterproof,

hea vy extension soles_.

Finest Paris Kid,

very light and dainty
last.

Patent Leather,

turned soles

.

same st)' Ie as

~ 5 00
5 00

... YOURS TRULY ...

.. The kitchen is a laboratory where the record of experiment

kept, not in note-books, but in the health and spirits of the family."

is

BOUILLOX.-To

three pounds of raw meat, chopped

it barely warm for the first hour,

let

of cold water;

it gently simmer

into an earthen
the fat,
squeeze
throw in the

quarts
the heat and let
turn it
off all
liquid,
over the fire in a clean saucepan,
boil
should
a cloth.
Bouillon
lunches
hot and no spoons.

it
or other
For

Do not
for

have simmered

ten minutes;

squeeze

rapidly

family

shell

each

for six hours,

salt
yessel;
the meat

to taste
hard
and white

of
it quickly

bring-

quart

of water

down to a pint,

th~n strain

as you remove

fine, add

stirring
and coyer

it
a raw egg, pu t

three
then increase.
it occasionally;.
till cool; skim
from the
the liquor
to a boiling point,
to the raw beef
through
color.
be served very
hot or cold as preferred.

be a clear

carefully

should

amber

put

it

should

as
entertainments,
use either

BEAN SouP.-Soak

over night

one pint of beans

In the morning

drain,

as much
soft;

as possible

as.
add flour and butt!.'r

add fresh water.
they come
rubbed

Set over

in three pints of
remove
to t he top; boil until
and season with

fire;

together

water.
the skins
perfectly
pepper

and sal t.

CREA){ OF CELERY SOUP.--OllC pint of milk,

a tablespoonful

a head of celery,

a large slice of onion,

Boil celery after

cutting

to forty min ntes, boil mace,

and

of
a
pieces or
and ~ilk
add
and
in

the water

into inch
onion
of cold milk
celery in

flour with two tablespoonfuls
"Tash

Cook ten minutcs.

of mace.

from thirty

flour, one of butter,
small piece
smaller,
together.
to boiling milk.
R

IVERSIDE

C

)lix

REENHOUSES

CHRYSANTHEMUMS

AT lO<l

ALLEGAN

ST. W.,

HOLLISTER

BLK.

-

\

2

SOUPS.

it

has been cooked and

which
season with salt and pepper
-3h'~. P. L. Dod,qe.

stir
to taste.

into boiling milk,

Add butter,
and serve immediately.

Strain

BEEF STocK.-Take

a

pieces and crack the bones,
to a boil quickly,
boiled away,

remove meat,

shank

of

beef. wash
cover with fOllr qnarts
slowly until
to taste.

and salt

strain

skim and then boil

thorollghly,
of water,

the water

cut

in
let come
is half

TO)IATO SouP, No.

I.-Take

pieces of roast beef and beefsteak

are left
to one quart
strain,

from dinner

and breakfast,

and boil

till

the juice

of

liquor

add

a quart

of

stewed

tomatoes,

season with sal t and peppel'

and serve hot.

that
is extracted;
and

boil

TO:MATO SouP, No. 2.-To

one pint

of canned

ones, cut
then add one teaspoon of soda, when it will

of boiling water
foam.

fine, add one quart

of sweet milk with

boils

add

a little

salt, pepper
cracker

rolled

or
let

four
them

tomatoes
and
Immediately
of butter.
Equal
to

and plenty
and
serve.

large
boil;
add one pint
'Vhen
oyster

this
sou p.

GREEN CORN Sot;p.-Twelve

ears

tender

corn cut

the
cobs twenty minutes
the corn twenty minutes,
salt and butter
to taste,
of

three

eggs have been beaten.

in two
quarts
add one quart
then

of water,
of milk,
into a tureen

turn

remove

from cobs;

boil
cobs, boil
season with peppel',
in which the yolks

for stock-beef,

any kind of meat

in your kettle with about one quart

ENGLISH SouP.-Take
Put

mutton,
or
of water.
in a little of every kind of vegetable you have
of rolled oats; season with salt and peppel' and a
two hours before
cut a few pieces off
leaves

veal or gravies.
\Vhen it boils nicely put
and a small handful
little
)'01; pn t
the bone and put
GrOSS6 &. Bla6KW611's ri6kl6S and Vin6gar

the meat,
The cabbage aud onion

If you use soup bone let

in the vegetables;

in the kettle

it boil about

out
again.

c. c. LONgST'REET'S

tomato.

take

SOUPS. 

3 

an  unpleasant  flavor  in the  meat  when  it is cold.  What  meat  is  left 
is  nice  to use  for hash  or meat  pie. 

MOCK  BISQUE  SOUP.—One  can  of tomatoes.  While  they  are  stew(cid:173)

ing  put  three  pints  of milk  on to boil.  When  it  boils  stir  in  one 
heaping  tablespoon  of flour  which  has  been  mixed  with  a  little  cold 
milk.  Let  them  boil  ten minutes.  Then  add  butter  size  of a small 
egg,  and  salt  and  pepper  to taste.  Strain  tomatoes  and  add  one  tea(cid:173)
spoon  of soda  and  stir  in the  milk.  Serve  immediately.—Mrs.  W.  S. 
Oriswold. 

BEAK  SOUP.—One  pint  of  beans  washed  and  cooked  until  partly 
done;  add £ teaspoonfnl  of soda  and  stir  thoroughly  through  the  beans. 
Drain  off  this  water  and  add  more  boiling  water,  cook  until  perfectly 
done.  Rub through  colander  and  season  with  salt,  pepper and 
butter.  Thin  with  milk  and  heat  again  before  serving.—Mrs.  George 
Pratt. 

POTATO  SOUP.—One  quart  of milk,  six  large  potatoes,  one  stalk 
celery,  one  onion,  one  tablespoon  butter;  put  milk  to  boil  with  onion 
and  celery;  pare  potatoes,  boil  thirty  minutes,  mash  fine  and  light, 
add  boiling  milk,  butter,  salt  and  pepper  to taste.  A cup of  whipped 
cream  added  is excellent. 

POTATO  SOUP.—A  delicious  soup,  easily  and  quickly  made. 
Take  four  good  sized  potatoes,  pare,  boil  and  mash  them  smoothly, 
have  ready  two  quarts  of sweet  milk  in which  three  stalks  of celery 
have  been  put  heated  to nearly  boiling,  taking  care  not  to scorch  the 
milk.  Take  out  the celery  and stir  in the potatoes,  stirring  well 
till it  comes  to a boil.  Whip  to a froth  four  tablespoonfuls  of  good 
sweet  cream  and stir 
into  it after  it is ready  for the table.  It 
should  be served  immediately  after  the  cream  is stirred  in.  Season 
to  taste.—Mrs.  0. M.  Barnes. 

RivOtniiHf*  (TrP(>nlinttCPU  Koses,  Violets  and  Carnations 
111 \  CI JMUC  UI CCI1IIOUSCS 
At  104 Allegan  St.  West,  Hollister  Block. 

I 

SOUPS.

VERMICELLI

SOUP.-To make vermicelli

soup", take
set
simmer

and

Let

it

as much good
it on the fire,
for
half
~rhe soup
is sufficient

the vermicelli may not break.
of vermicelli

a pound

Half

for your
in the

stock as you require
and when it boils
an hour by a slow fire that
to be very thick.
oug~t
for eight
or

ten persons.

put

not

tureen,

strain,

vermicelli.

POTATO SouP.-To

and a slice or
done add

potatoes
them. When
to a boil,
and a piece of butter.
RUter.

add a teaspoon

each quart

of soup required,

of sliced
boil a pint
to cover
two of white onion in enough water
salt;
let come
a little milk
Geo.

smooth with

rich milk,

to a boil

serve.-Mrs.

Let come

rubbed

a pint

flour

little

and

of

a

CONSOMME.-'rry

out

two thin

slices
two
in small pieces,

Take

of veal, cut

Cover with four quarts

sliced onion in the dripping.
two pounds
slightly.
hours.
small
longer,
remove
with carame1.-Saginaw Cook Book.

Add
carrot,
strain
the fat

two
and
through

of parsley,
of

from the surface,

sprigs
a small

piece

a sieve, and stand
clarify,

of

and

brown
beef

of bacon,
pounds
lean
add the onion,

one
and
and brown
four
celery,
of a
Simmer Olle hour
away to cool. When cold
and when ready to use color

and simmer
of

for
half

of cold water
stalk

one
lemon peel.

in

an inch

off, about

and simmer

asparagus,
to cover
the

CREAM OF ASPARAGUS SOUP.-Cut

two bUllches of
sufficient
Boil

of
in water
been added.
three
pints
liquid with
add a pint

points
the
tender
until
bas
of
salt
in
minutes
thicken
the
minutes •. and
with
pepper
Try our f\ntonirn & 60. OliV6 Oil (ST~~~lLY) 6.6. longstr66t

length,
them gently
to which a teaspoonful
twenty
the
or water,
and
two
points
and

of
a
of
of sweet cream and

and serve hot.-.Mrs. Emma P. Ewing.

flour,
the
Season with

asparagus
then
let

sonp
stock,
tablespoonful

in which they were

strain
it boil

them,
of

the water

asparagus

cooked.

stalks

salt

FISH AND SHELL FISH.

5

CROUTONs-Or

fried bread crumbs

are prepared
way: Cut slices of stale home made bread half an inch thick,
all crust,
drain
eight

and cut each slice into squares;

them on a
to each portion

or brown

of soup.

napkin,

soups,

paper,

clean

and

for

fry these in very hot

in this
trim off
fat;
add six or

FISH AND SHELL FISH.

FRIED 'WUITEFISH.-After

in a weak brine

and put
from salt water,
then in corn meal and drop in hot
lard may be kept

and dry in towel,

for

the fish has been cleaned,
an

hour or more.

dip the pieces

cut

in pieces
'Vhen w'anted take
in beaten egg and
'1'he

lard as you would doughnuts.

to use again as in frying

cakes.

CODFISH A I,A MODE.-Teacup

codfish

picked
one pint of cream or milk,
salt and pepper; mix well, bake

two cups
two eggs well beaten,
dish

in baking

fine,

up

of mashed potatoes,
half cup of butter,
from twenty

to twenty-five minutes.

BAKED 'VHITEFIsll.-l'ake

fish,
fill with stuffing made

rub inside
like that

part

drippings

and

part

fish a few thin slices of bacon.

In baking,

to a pound

of fish; baste occasionally.

and
for poultry,
butter;

outside with

salt
sew up and
dredge with
allow

in hot pan with

and pepper,
put
flour and layover
twenty-five minutes

CODFISH BALLS.-'l'ake

two parts

of mashed .pota.toes

codfish which has been previously

picked
egg; mix well
balls
and
Riverside Greenhouscs-

size of a walnut,

together

the

and make

freshened,

in cakes and fry in butter,

drop

in hot

lard and

to one of
and one beaten
or
in
light

fry a

CHRYSANTHEMUMS

AT 104 ALLEGAN ST. W.,

HOLLISTER

BLOCK

\

6

FISH AND SHELL FISH.

brown.
crumbs

They are much nicer by dipping
before

frying.

in egg and then 111 cracker

FISH 'fURBoT.-Steam

out; pick to pieces,
pound
with quarter
one quarter
pound
of
and bake half

fish and sauce until
an hour.

until you can take
fresh whitefish
then make a dressing
of a pint of milk
of flour; when cool add two well beateu
of butter,

baking

in
alternate
top with bread or cracker

dish,

put
filled, cover

the bones
thickened
eggs and
layers
crumbs

ESCALLOPED FISH.-Pick

any cold fresh

of milk in a suitable

into fine bits, carefully removing
it

dish, and place

put

from the dinner,
a pint
ing water;
of parsley minced
a pinch
spoonfuls
all boil up and
serve it
minced
cracker
the dish is
prevent
dinner.

the milk

fnll.

into it a few slices of onion,
fine, add a piece of butter

of salt,

of cornstarch,
remove
the

a sprinkle
or
from the
and
sides
then a layer of
the cream,

of white pepper;
flour nibbed
fire.
bottom.

in, butter
fish,
or bread crumbs,
Spread
from scorching.

then a layer of
or bread
cracker
Nice

then

fish, or
all

salt codfish,
the bones.

very
an
large
stir
in two
cold milk.

in .a saucepan
cut
as
then
in a little

lef!
Take
of boil-
fine, a sprig
egg,
as
table-
Let
you wish to
the
some
fish again, and so on, until
on
to
side rlish at

a dish
first a layer

crumbs
breakfast

Put
sprinkle

last
or

Take

over

top,

that

of

SAL~ION 'fUHBoT.-One

butter,
lJarsley.
Beat bread crumbs

pepper

tablespoons melted
salt,
and
smooth.
Put
One
cornstarch,
one teaspoon

in buttered
cup milk

the juice
catsup,

heated

can salmon,
half cup

three

fine

bread

fish

Beat
and eggs

and

together,

butter

eggs beaten
crumbs;

together

light,
four
season with
until
together.
then put all
for
turbot:
tablespoon
of butter,
and one egg beaten

Sauce

)nollld

and

steam one

hour.

to

boiling,

thickened

one
from the salmon, one large spoonful
a little

parsley and pepper,

with

Try our Extracts at C. C. Longstreet's.

FISH AND SHELL FISH.

7

put

in last.

and
Serve on hot platter
to the table.-l1frs.

Then very carefully
and pour sauce over the turbot
Edwm.a Caldll.

all

let

just

come to boiling.
just before sending

TURBOT.-Steam
and
of milk,

hot,
quart

while
One
,Yhen it comes
a quarter
pound
until
stir
crumbs
Mrs. F. B. Lee.

smooth.

Let

a whitefish
season with

three

to a boil,
of butter,
it cool

slices
take out
pepper
for

and

little

Turbot
a

tender,
and
onions,

remove from the
salt.

until
pepper
of
the onion and parsley and put
and saIt, half a cup of flour;
,Yhen

bones
dressing:
parsley.
in
stir
cool
in a layer of dressing with bread
twenty minutes

in a hot oven.-

fifteen minutes.

ten or

Put
Bake

in two well be~ten eggs.
the top.

grated

over

SALMON TURBOT.-One

cnp of milk,

two teaspoons

together.

T'wo eggs

beaten

:Mix with a can of Sall1lOn and bake.-.Lllrs.

of flour
in after

and a.
this
is

cooked

butter
from the stove.

little
taken
Em'le.

CODFISH BALLS, No.

I.-Shred

cold boiled

an equal or even more of mashed
egg or

tablespoonfuls

three

or

to it
beaten
with pepper
fry brown in drippiugs

two

and a little

butter.

:Make small

or lard.-Mrs.

Geo. Ritter.

codfish very fine, add
potatoes, moisten with one
Season
and

of sweet milk.
flat cakes,

flour

CODl~ISlI BALLS, No.

than breakfast,

a bit of butter

nice white codfish.
meal
the water; chop and work until
size
water,
it
thoroughly
a quart.
when all
pared
the
R•.verlo:.-deGreenhouses

nicely mashed, work

it until
be about

is mixed,

and heat

and

the

o

2.-Pick

up as fine as possible
Freshen
night,
from the morning,

or,
scald it once and drain

if wanted

all

a teacup

of
for any other
off
in a basin with
it
It should,
ready pre-
thoroughly

beat

Put
entirely
and
an
of
thickens, without

fine.
egg,

it
two eggs;
boiling.
some potatoes

Have
fish and

potatoes

-

Roses, Violets and Carnations

At 104Allegan St. West, BaUMer Block.

\

FISH AND SHELL FISn.

j;ogether
'This
is

as above, make it
a very nice dish,

in flat cakes,
as all who have tried will allow.

and brown

on both

sides.

SAL~ION.-Take

warm platter,
few minutes.
llOt.-l1.(rs. H. H. Pratt.

one

salmon,
cup
and take out
bones.
Take out and cover with

of
the

pour
Set
drawn

the
a hot

off
in
butter.

oil, put on a
oven
for a
Serve while

eggs,

and salt.

LOBSTER RISOLES.-Extract
fine as possible, mix with it
-of two hard-boiled
mace
ing to each egg two tablespoons
Beat
enough
butter.

to make
into oval balls
Serve hot or cold.-.ilfrs.

1\1ix a batter

batter well,

the

the meat of a boiled lobster, mince

the coral pounded

smooth,

Season high with cayenne pepper,

of beat~n eggs, milk and flour,

then mix in
the

of milk
the
size of

and one teaspoon
gradually,
lobster
plum.

a large

it
and the yolks
powdered
allow-
flour.
stiff
ill

of
till
Pry

P. B. Lee.

HOT S_\E\IOX.--rl'wo

son with butter,
hour.
pint
of butter,
Pw'ker, Dowagiac.

of milk,
and

rl'urn on a platter
boiled;
stir
just before

cans of salmon,
salt and pepper, press

eggs.

three well beaten
Sea-
in a bowl and steam one-half
One
of flour, one tablespoon
egg.--1Jf1'S. J. L.

the following

one beaten

sauce:

over

pour

and
in one tablespoon
serving

add

SAL)lON LOAF.-One

small can salmon,

butter melted,
Season with pepper,

then rub butter

in until

tablespoonfuls

-.four
'bread crnmbs.
fIsh fine,
season before working
one hour.
Dressing:
:with one tablespoonful
then put
Put
-1Ilr8.

the egg in last

h. O. 8101'1'8.

separately,

four eggs beaten
hot, one-half

cup

parsley.

and minced

Beat crumbs

bu t not
salt
smooth.
Put
of milk,
and one of bu tter
egg and

fine
Chop
into eggs and
into buttered mold and steum
thicken
rubbed together,
peppel'.
a little
chopped
pursley.

one
add a little

to a boil,

heated

together.
One
cup
cornstarch

in the liquor of

the

salmon,
and very carefully

All Goods Warranted

at C. C. Longstreet's

.

...

OYSTERS

9

OYSTERS.

PLAIN OYSTER SouP.-Drain

the

liquor

;and to it add one quart of boiling water,
season with butter
boiling

to taste,
season with salt and serve.

pepper

heat;

and

from one quart

of oysters
let boil and skim thoroughly,

add

oysters,

let

come to

OYSTER SOuP WITH MILK.-Pour

of oysters,

one quart

one quart
add
pepper,
add oysters,
upon bits of butter

drain
let
allowing
in tureen

of milk,

pint

cold water

one-half
a colander

over
into a soup kettle,
through
come to a boil and
season with
skim;
them to come to a boil, add salt, pour
and serve.-lJlrs

.. N. B. Jones.

INDIVIDUAL BAKED OYSTERs.-Drain

into a porcelain
a tablespoonful

oysters
Have
.-of butter.
Cook until
cream, pepper
crnmbs and little
-llll's, L.

'Vhen
the oysters
and salt.
butter.

lludson.

kettle
flour
the oysters

of

the liqnor

from a qnart

and when it boils put
rubbed well
in to two
swell
and

of
in the oysters.
tablespoonfuls
flour.
add a. half cnp
Put
shells, sprinkle with cracker
Bake a nice brown and servc in the shells.

stir
plump;

into oyster

in the

butter

then

and

are white

OYSTER PIE.-Make

a crnst

the same as for chicken

ill a layer of oysters.

in another
strained

of oysters

layer
oyster Hquor with

Cover with crust

and bake nntil

En tter,

pie, and after
pepper and
and do likewise .
flour and ponr
a nice bJ'owll.-J{ittie

. .

these,

lining a d ish with it, pu t
salt
Thicken
over the top.
Walke?'.

then
a little

put
of

the

BROILED OYSTERs.-Drain

select

oysters

ill a colander;

one by one,

in melted

butter,

to prevent

their

sticking

(lip them,
to the grid-

For the Best, call on C. C. Longstreet.

10

iron;
clear
pepper

OYSTERS.

before

placing

tbe iron bot

bave
fire. When
and butter,

nicely

sides
and lay them on hot, buttered

on both

brown

them upon it;

broil

over a
season with
salt,
toast.-Mrs. Earle.

OYSTER PATTIES.-Make

a rich puff paste and line little

'rake
one
of butter,
Throw in more

brown.
one tablespoon

a light

bake
flour,
while boiling.
them scald,
into each pattie.
jelly.-Mrs.

then put

F. B. Lee.

in an oyster
Serve while hot.

pint
a little
than

two

salt,

of milk,

pans
tablespoons
in

and
of
the milk
and let
or
the liquor
Same patties may be filled with

half
two with

a can of oysters

some of

and

stir

rubbed

OYSTER TOAST.- One
in butter
from the juice

flour
oysters
they just boil pour over buttered

cup cream,
and
in
and put

put

one
the

can
boiling

oysters,

cream.

one tablespoon
the
'Vhen

'rake

them in the boiling mixture.
T. Cooley.

toast.-j{ate

OYSTER ROLLs.-One

pounds

one-half
tablespoonfuls
Make into
(Rolls more delicate
Alexander.

balls,

cracker
then

and one-half
cooked veal chopped;

oysters

pints
two tablespoonfuls

chopped;

butter;

one and
nine-

crumbs;
roll
in

yolks of
cracker

if all oysters

instead

three
crumbs

eggs;
and

salt and pepper.
fry in hot
lard.
of part veal. )-Mrs. J. N.

ESCALLOPED OYSTERS.-Butter

a pudding

dish and sprinkle

bits of butter,

oysters with

or bread crumbs

of cracker
of
so on uutil
crumbs,
ada
butter
or ct'eam, with the addition
half

an hour.-Mrs.

on top.

'rhen

and

E. A. Gilkey.

the dish;
salt;

in the bottom of
and

pepper

then
the dish is full, with crumbs
to the oyster
of a beaten

liquor

egg.

Put

a layer
then a layer
a
of
and bits of
of milk
in oyen and bake

layer

its measure

LITTLE PIGS IN BLANKETS.-Eighteen
in a slice of

oyster

toast

'Vrap
Finest

each
Imported Goods at C. C. Longstreet's.

thin bacon,

oysters.

bacon

and
and fasten with

large

OYSTERS.

11

wooden
until
Oharles: La.

they are

toothpicks.

Put

the little pigs

in a pan;

brown.

Serve

on toast.~.Ll[rs.

turn

oonstantly
Chest81' B1'orvn, Lake

OYSTER POTPIE.-Scald
skim ou t
add

when it boils,
liquor
To the
pepper,
a generous
ready nice
Have
crust;
cut
closely and
into the juice

cook

into inch squares,

forty minutes.

and serve all

together

a pint of hot water;

piece of butter,
light

biscuit

a quart

the oysters

set

and

aside

in their

can of oysters

season well with salt

own liquor;
in a warm place.
and
thicken with flour and cold milk.
thick
as pie
stew, cover
the
oysters
in one dish. A nice side entree.

as
drop 'them into the boiling
stir

dough,

'Vhen

rolled

twice

taken

up,

RECEIPT FOR HASlI.-lIash

is made out

OY kast off vittles,

uneak

times
in its natur.
family than any other kind

to lay down

enny

specifik rule to kreate

and at

abnormal,

genius
and at
more to push the human
It will be impossible
abstruse,
.chop fluently will produce
for
little
when well warmed
importance
family-from
from all suspicious.-Josh

up.
than genius,

the production

cooking,

of

sum standpoints

For
Finally,
it

Billings.

the same time
hash.

gentle

phood.

Ennything

No one has taken

this

permiskious

viand.

Hash

but may be compared

the kreashun

to a foundered
of hash,

tallent

hash may be likened
is
from others

fair,

homo-
Hash has dun
of mixt phood.
this
that will
yet
but
best
is ov more
to the human
it
and

out a patent
requires
horse--goes

is bad,

12

~IEAT,

POULTRY AND GA)lE.

MEAT, POULTRY AND GAME .

"You may make houses enchantingly beautiful, have them clean, airy and
it

the stomach is fed with sour bread and burnt meats,

that

the eyes will see no beauty anywhere."

convenient, but
will raise such rebellion,

if

•

HIN~rs FOR COOKING MEArrS.

in cold water;
toughens
'Vhen

it.
broiling

If you would preserve

all

the nutriment

place in boiling water

in fresh meat do not place
boiling

and cook gently.

Hard

steak give it your undivided

at ten tion.

Turn

often

and do not

season while cooking.

Singe poultry with alcohol.
A scant
of sugar

teaspoon

flavor.

added

to meat

gravy

gives a delicious

In roasting meat place dry in the pan, do not
placing

thirty minutes

after

for

in the dripper
It is a prevalent
or wet with drippings,
sary to roast
dry upon
at
but nearly
the oven is avoided.

it

idea that meat will

the fact

burn

in roasting,
is meat will bear all

in the most perfect manner,

and not burn.

the bottom of

the pan, upper and under

the same tim~; and not only is the process of roasting
of

the trouble

changing

positions

the

all

of

season 01' put water
in
a very hot oven,
if not basted
the heat neces-
Resting
sides brown evenly
shortened.
in

the meat

BAKED HA~I.-Soak

a ten-ponnd

In the morning

water.
of
flour add enough
about one inch thick
Wall Paper and Novelties

scrape
cold water
and cover

in plenty

ham o\'er night
clean and .wipe dry.
to make a stiff dough.
the ham with it.

of cold
1'0 five ponnds
Holl
this out
in a ba.king
at Forester's Bazaar

Place it

MEAT, POULTRYAND GAME.

13

the fat
slip off,

side up, and bake steadily

pan with
the
the
crust
flour and water When the ham is cooked,
the ham,

sprinkle with brown sugar,

leaving

parts

of

for

five hours.

Should
ham exposed, mend with
break
skiu

off the crust,

and brown in a quick OVin.

How TO USE OOLD STEAK.-Take

soak

chop fine;
mash fine; one egg beaten.
drop with a spoon into hot butter,

or more

three

slices
Nt ix all

pieces
of bread
together,

of cold

steak or meat,
in some sweet milk,
season to taste and

and fry brown.

BEEFSTEAIL-Have

a clear bed of glowing coals.

The steak should be
and should be pounded only

turning

and is "stringy."

too thick
it often as it begins

nothing

gridiron,

the potatoes

i. e., when it

of an inch in thickness,
is cu t

else while cooking it.
and vegetables

three-quarters
cases,

about
in extreme
Lay it on a buttered
attempting
for the table;
closet.
ten to .twelve minutes.
salt
sides
Serve at once while hot. Na definite
time of cooking
it.

it
Remove
spread

individual
for broiling

1'he best pieces

season it until

it on both

Do not

to drip,
ITave everything
else ready
dished and in the warming
ill about
and
it.
to the'
to

lump of butter
can be given ai
so widely in regard
and sirloin.

is done, which will
it
to a warm platter,
a liberal
rule
tastes differ
are the porter-house

be
pepper

steak,

over

and

POT-RoAST OF BEEF.-Have

seared over

rapidly

for
simmer

until
and boil

turning
water
back where it will
draw forward,
slightly.-.Mrs.

remove the cover

O/las. JJ. TU1'lzer.

your kettle
then

the outside;

hot,

pour

ten minutes,
gently

for
to let

salt,

four

hours.

the water evaporate,

into it put your beef,
in a pint of boiling
cover closely and set
Before serving,
and brown

BEEFSTEAK

or duck;

turkey
spread the dressing
THE BEST SElUR

ROLLs.-Prepare

take a round

a. good dressing,
steak,
sprinkle

such as you like for
not very hard,
but
salt, pepper,
and a
IN THE MARKH, RfGEPTIOH WAfERS, 01 GILKEY'S, c~~'i~1~:~Sl'v~~d

pound
it,
in a little

over

it,

14

:MEAT,POULTRY AXD GA~IE.

it up,

the
ends,
spoonfuls

lap over
two great

few bits of butter,
tie closely;
spread
rolling
bake-pan,
as you would
will bake. Make a brown gravy,

then wash with

the steak so as not
often.

a duck,

basting

lay in

the steak up tightly

roll
of butter over

the

and
steak after
in the
and bake
in a brisk oven

a well-beaten

egg, put water

to

touch

the water,

A half hour

and send to the

table hot.

ENGLISH PICKLE FOR TONGUE.-For

pound

one-half
of molasses, water
under

sugar,

of brown

two tongues, make a brine of
one pint
them.
ten days.
Cook

enough
the brine

to cover

for

can be used as long as it will keep sweet.-Saginaw

them stand in a crock, well kept

salt-petre,
salt, one cupful

two ounces of
()f barrel
Let
This brine
Book.

BEEF STEw.-Three

pounds beef and a calf's foot.

Take one tablespoon
in small pieces.)
or
in a dripper
to this
brown;
a light
the
beef
placing
in
put
two cloves, one
one onion, with

and place
it until
the
it. Add

chop the foot
flour,
stirring
Then wash
around
spoon of
that no steam escapes and let
of this dish is twenty-five

one-half

of bu tter,

(Have your butcher
two of
the stove,
add one pint of boiling water.
foot
pan,
tea-
the pan so
~rhe expense
C. O. Wood.

five hours.
is delicious.-M?'s.

the
carrot,

of pepper.

calf's
one

Cover

shallow pan on top of

cents, and it

it simmer

teaspoon

and

and

salt

for

BEEFSTEAK TOAST.-Chop

in cream or milk,

put
and pour

it over

slices of

toast.

cold

steak

thicken,

fine,

very
season with butter.
boiled

cook in a little
salt and
ham in

Prepare

same way, adding

the yolk of an egg.-Mrs.

C. J. Davis.

water,
pepper,
the

VEAL COLLOI'S.-Cut

veal
the size of an oyster.
rub
each

leg or other

from the
Season with pepper,
piece;
egg,

in

lean part

into
and a little
in
cracker

salt
then

some
fry.

over
rrhey both look and taste like oysters.

dip

and

pieces
mace;
crumbs,

CO TO FORESTER'S

FOR CHRISTMAS

PRESENTS

. MEAT, POULTRY AND GAME.

15

VEA.L PATTIES.-Out

the
tablespoonful

yellow top, picked
flour,

portions of the neck or breast of veal into small
fine, stew gently for ten or fifteen
season with pepper and salt and a small piece of celery chopped
chopped)
also of
in a
yolk of one egg, and
of a
is ready
as for tarts,
of each,
for
to be raised and serve as
lay on the top,

pieces, and with a little salt pork cut
minutes,
coarsely,
paste made
milk to form a thin
for
cut
about
a cover.
and serve.

to a boil and it
flaky crust,
plate .. the center

Stewed oysters or lamb may be used in place of veal.

the size of a small
inches.

the patties.
round,
three

J\1ake the patties of a light,

the stew ill each crust,

half way through,

a spoonful

(not
the

of
all

batter;

sauce

come

Put

cut

up;

stir

let

of

the veal until

FOR OOOKINGVEAL OUTLETs.-Beat

it is almost broken
Have eggs (as many as necessary) beaten; have some crackers
into the
lard very hot and drop your
and
Pres. Harrison in

to shreds.
rolled and seasoned with salt and pepper;
egg,
Have your
.cutlet
lard
when done it will be as tender
Wimoda'ltsis Uook Book.

draws
the meat
as chicken.-il1rs.

then into th~ crackers.

dip the veal

into it.

together

again,

first

rrhe

hot

VEAL LOAF.-rrWO

pounds

crackers,
teaspoon
Trager.

bu tter
pepper,

size of an

egg,
cup milk.

one

fine,

one

cup

veal
two

chopped
eggs,

one

tablespoon
hours.-Mrs.

Bake

two

rolled
salt, one
W. E.

STEA.MEDLEG OF MUTTON.- Wash

and

put

the

and cook it until
then
dredge well with flour and set
Serve with currant

tender,

jelly.

place

in a hot

in a

roasting
oven until

leg in a steamer
salt and
nicely browned.

pan,

season with salt and pepper;

FRIED .MUTTONOHO"ps.-Prepare

fat and
off all extra
then in
skin,
dip each chop in beaten egg,
and so
rolled cracker or bread crumbs; dip again in the egg and crumbs,
The Best 50c Tea in the city at Gilkey's Cor.,Cedar ~t. and

by trimming

,

)!lChigan Ave.

•

16

)[EAT, POULTRY AND GAME.

on until
spider containing
Drop into this hot
too many cool
on a warm platter.

they are well coated with

the crumbs.

Have

a pound or more of lard, hot enough

lard the chops,

frying only a few at one time,

the fat.

Fry them brown,

and serve

ready a deep
to fry crullers.
as
np hot and dry

MUTTON OUTLETS (BAKED).-Prepare

a dri'pping

in
quickly,
gravy and turn

pan with a very little water

and baste often with butter

and water. Make

over

them when they are served.

same as for
in the

frying,
bottom.
a little

lay them
Bake
brown

BREADED SPRING OHICKEN.-Out

spring

chicken

into beaten
parsley,

egg,
pepper

add a little water,

then

into

and
set

salt;
in

first
minced
over,
often.

grated
place

crumbs;

bread
in a pan,

the

oven

and

bake

into

pieces,

dip
season with
of butter
slowly, basting

lay bits

INDIVIDUAL Ol1ICKEN PIES.-Put
when boiling add one tablespoonful
into two tablespoonfuls
of butter,
Season with salt, pepper
pieces.
with good puff paste,
brown

rather

thinner

and serve hot.-.lVrs. L. S. Hudson.

one pint milk in porcelain

kettle;
of flour which has been well rubbed
into small
tins,
a nice'

then add cold chicken cut
and a little

curry.
than paste for

Line your

top, bake

TWICE LAID.-Out

cream or milk,

baking-dish,
but

in a buttered
with
of gravy or stock is an improvement.
moist.
thin
spread easily over
butter

the top and bake for half

up or chop cold chicken in small pieces, put

these.
sprinkle with flour and season well. Moisten
Any remnant
if milk is used add butter.
be quite'
~rhe chicken
it can be
Put bits of

should
it with milk so that

an inch in thickness.

an hour.-ilfrs.

O. J. Dan's.

cold boiled

the meat,

about

Take

over

rice,

OnEA)tED OnICKJ~N.-One

chicken,
and one can of mushrooms.

four
sweetbreads,
Boil chicken and sweetbreads,
FORESTER'S BAZAAR 11; t~~ebI~;ce Picture Frames

if 4-4-lbs., or

two of 6 lbs.,

MEAT, POULTRYAND GAME.

17

in another put

until melted.

stir

until

flour;

stirring

and when cold cut up as for salad.
or one quart of cream;
five even ones of
cream,
onion and a very little
red pepper.
and mushrooms
baking- dish,
20 minutes.

chicken
(which if

it thickens;
grated

Put

cover with bread crumbs
Serves

sixteen persons.-.Miss

nutmeg;

and ingredients
large

should

four

'rhen

butter
in

In a saucepan put

large tablespoons
pour

four coffee cups,
and
the hot
flavor with a small half of grated
season highly with black and
together with sweetbreads
in a
cut
and bake

and pieces of butter,

in four pieces)

be

Flol'a Buck.

up fine cold chicken,

OHICKEN PATTIEs.-Mince

or
Season it with pepper and salt and a little minced parsley and
fill scalloped
and sprinkle bread
over

boiled.
onion. Moisten it with chicken
shells
crumbs
two or
each,. and bake brown in a hot oven.

are lined with pastry with the mixture,

gravy or cream sauce;

tiny pieces of butter

roasted

either

three

tops.

over

that

Put

the

BAKED OALF'S HEART.-
Tie a buttered
Put

for turkey.
the stuffing in place.
water,
quently.
really nice to be sliced and eaten cold.-111I's. F. B. Lee.

'V ash off the blood, stuff with a stuffing as
to keep
paper over the mouth of the heart
hot
it
it very fre-
It is

and salt.
'Vhen done,

in a small baking

pal} with a little

flour and serve.

the gravy with

Bake nearly

two hours,

thicken

basting

pepper

STUFFED LIVER.-Soak

a calf's

liver
Make a stuffing

in salted water
of bread crumbs

once.

changing

more,
chopped salt pork, seasoned highly with pepper,
~Jake incisions
tie it.
To be eaten cold for

Blanket with slices of
or

lunch

salt pork,
tea.-111I's. P. B. Lee.

and either

in the liver and fill them with the ~tuffing,

bailor

salt and summer

or
an hour
and a littlo
savory.
then roll and
it.

bake

YEAL LOAF.-rrhree

cooked)
and one-half pound of salt pork chopped very fine; mix with it six soda
Buy Northrop, Robertson & Carrier's Extracts.

lean veal (not

and' one-half

pounds

of

18

~IEAT, I'OULTRY AND GAME.

crackers
teaspoon
the
dripping
three hours.

size of

rolled fine,
of pepper,

three well-beaten
four
tablespoons

eggs, one tablespoon
of cream, milk or water;

pan with enough

an egg. Mix thoroughly,
hot water

make
to baste.
It can also be made with beef.-Jlrs.

into

salt, one-half
butter
a loaf;
in a
Bake from two to
O. F. Swift.

put

BEEF OR VEAL LOAF.-Three
cups crackers

pounds meat, chopped
(rolled),

a heaping

fine,
tablespoon

salt, and half a cup water.

Bake

two and one-half

one and one-half
pepper,
Mrs. Roxie Donovan.

two eggs,
butter,
hours.-

VEAL LOAF.-Four

pounds

of raw chopped veal and one pound

one cup of rolled crackers,

one egg well beaten,

of
pepper and

salt pork,
salt and sage to suit

taste.-Afrs. J. M. Earle.

Meat

loaves are much improved

by being occasionally

dripped

,,,ith

sligh tly salted water.

SCALLOPED MEAT.-Ohop

To one cup of meat

add three-fourths

meat very fine, mash with masher

of butter,

two

tablespoons

cornstarch,

saltspoon

of black pepper. Melt bu ttcr,

cornstarch

into melted

to boil, add boiling milk, a little
are perfectly

smooth.

into shells,

sprinkle

Then mix meat
oyer
plenty

them rolled
of crumbs.

butter-use
boiling water

in bottom and bake.-l~ll"s.

butter.

one-half

until
pint of boiling milk,
tea-
lifting
soon as
and
and let
crumbs
into
J. R.

this
cracker
Set

shells

into

As

at a time, until butter

put

tablespoons

salt~ one-ha)f

smooth.
four
spoon
often from stuve;
it begins
cornstarch
cool.
seasoned with melted
a dripper with a little
Nichols.

Put

it

MOCK DUCK.-Take

as for

pare a dressing
and roast one-half
Put water
and a sliced onion, baste fl'equen tly.
:tiOUl'rubbed srnooth.-llb's.

hour.

F. B. Lee.

a round
turkey,

of beefsteak,

lay your dressing

salt and pepper
on the meat,

it; pre-
sew up,
in the pan with plenty of butter
rrhicken
the gravy with a little

Northrop's Extracts, most perfect made.

)IEAT, POULTRYAND GAME.

19

FRIZZLED DRIED BEEF.-Out
taking out all

your
beef
the strings

very thin,
of sinew,

let

pull

then

it
fat, and bits of
it
then
pepper,
of melted
hot

into

the

put
it
on the

.into small pieces,
outside;
simmer
pour
off
celery-salt,
butter, with one heaped
cream;

the water,
salt

and

in the frying pan,
the

back part

of
and cover
if needed.

stove

and cover with cold water;
tender;
add

beef with

perfectly
cream;
tablespoonful

:Mix one

till

the

cover and keep very hot

tablespoon
till

flour, and

of
served.

stir

TENDERLOIN ON TOAST.-Out

pork tenderloins

stew them in a little water
bu tter
tered toast

they
and fry them till
sliced thin.

and raw tomatoes

in a saucepan,

till

done;

are
light brown.

in very thin slices;
pu t a little
on bu t-

Serve

then

HAM TOAST.-Ohop

lean cooked ham into

a

little

pepper,

'When warm through

a lump
spread

of butter
on buttered

small pieces;

put

in a
two eggs well
J. E.

and
toast.-Jfrs.

pan with
beaten.
Nichols.

DUMPLINGS I~OR POTPIE.-Take

a small

teacup

of

flour,

and
sprinkle

of salt, one
of a walnut,
form a stiff doug-h;
small
drop

squares;

one-half

teaspoons

of baking

powder,

in a little

flour

the board,

in soup or broth.

pepper,
roll

add sweet milk
thinner
Boil

ten minu tes.

than biscuit;

a pinch
size
to
in

butter
enough
cut

VEAL O)£ELET.-Ohop
and mix with
crackers
parsley,
and
with butter

and

salt
and milk while baking.

fine two pounds
the
add

yeal;

of veal,
two
eggs,

pepper .. Make into a roll

roll a half
a
and

little
bake.

dozen
chopped
Baste

and lay in salt and water

FRIED SWEETBREADs.-Thoroughly

remove
the gristle,
throw
them into cold water
into slices
too thin,
and fry in hot
can be made with beaten
Buy Household Ammonia of Northrop & Robertson

to harden
If prepared,

sweetbreads,
Parboil

clean
the
two hours.

them,
not

a batter

them.

lard.

Out

20

)IEAT, POULTRY AND GA}IE.

eggs and flour in which the sweetbreads
-ll1'J's. F. B. Lee.

can be dipped

before frying.

SMOTHERED BEEFSTEAK.-Take

Lay it
put

thick.
crumbs,
moisten with

in a dripping
of butter

bits

hot water,

set

ronnd
and
the

steak,
sprinkle
top,

pan
on
in a hot overt and bake one hour.

season to suit

the

about

cut
thick with

one

inch
cracker
taste,

ESCALLOPED CHICKEN.-One

chicken

boiled and

cut as for
one egg, one tablespoon

of one cup of cream,

piece of bu tter
add cornstarch
salt and pepper.

Make a dressing
starch,
gether,
chicken,
bread crumbs
until
brown.

and
Nice

an

size of
wet with
Butter
of butter.

egg.
a little
the dish,
Bake
course.-JUrs.

pieces
for a dinner

Boil
cold milk,
sprinkle
twenty-eight

cream and bn tter

salad.
corn-
to-
egg,
then
the bottom with
or

minutes

add

G. L. F'J'eeman .

fire,

clear

turning

. BROILED VENISON STEAK.-Venison
a
When sufficiently
tablespoonfuls
hot on hot plates.

done,
of currant

often.

steak should

It requires more

cooking

be broiled
than

season with
jelly, melted with a piece of butter.

salt and pepper,

pour over

over
beef.
two
Serve

ROAST QUAIL.-Rinse

well and steam over boiling water until

then

der,
and pepper
with

dredge with flour and smother
stove;

in butter;
roast
thicken
jelly and garnish with parsley.

and
green grape

inside

the

ten-
season with salt
the
serve

gravy;

ROAST PAUTRIDGE.-Olean
and wash the birds,
twine.
Salt
thickly with

and
rub
flour, put

into

the

breast

draw into position
and legs with
oven and
suffice.
bread

will
been placed

a quick

and tie firmly with
soft butter,
dredge
bake forty minutes.
'When done place
crumbs.
YOU will OIWayS Iin~ a

If liked
on a hot

rare,
dish

twenty-five minutes
on which

has

Garnish with parsley
SIOCk

freSh

and serve with a bread sauce.
01 GROGfRlfS

m G1lKfY'S,

. Cor. Cedar St. and

:Michigan Ave.

MEAT, POULTRYAND GA:\1E.

21

CUpS of milk,
butter,

two tablespoons

and roll

crumbs which come

cupful

on to boil with

through

into rather

one
of dried
and salt and
coarse
and
the milk
of
Fry the coarse crumbs
be very hot
being
birds with
in a gravy

the roasted
or

two minutes,

a tablespoon

birds

add

BREAD SAUCE FOR GA)IE.-Two

of an onion,

a qnart~r
Dry the bread in a warm oven,
Sift,

fine

put

the

a .third of a
ten

or
Skim out
remaining

in the

and
about
Boil

-crumbs,
pepper.
crumbs.
which make
and onions.
butter
a light
before
watchful
these,
,dish.-Jh's. Chas.

they
not

brown

and seasoning.

in.

and

are put
to burn.
the
ill.

Stir
Cover
sauce
'Turner.
SADDLE OF VENISON.-Venison

serve

should
seasoned with salt and

lard very thoroughly with salt pork.

fifteen minutes

and

the onions.

butter, which must

over
the
poured

a hot

breasts
round

fire

of
the

highly

in which

over night,
ing,
efit of young housekeepers
meat
you insert
for
vinegar
roasted
.Mrs. Ja~. M.

but
rub with salt
and well done.
'Turnel'.

this purpose,

be soaked
red pepper.
I will explain
by cutting

in weak vinegar
Before cook-
for
the ben-
in the
slits
are sol(1
out of
the
should be

needles

taking
Venison

that
the salt

this

is done
pork.
necessary.
red

Larding
After
pepper.

are not
and

a little

Ourrant

jelly can be added to the gravy.-

PARTRIDGE AND QUAIL.-Skin

the birds have hung

Unless
cool place several days before
of salt pork and roast
Quail
quail
should

should always
can

be served with all

be served on
have a cream sauce for

be kept

they should

the birds and split down the back.
in a
Oover the breasts with slices
to thirty minutes.
and
jelly

crisp toast.
gravy

partridge
(Jurrant

Both
if desired.
Jas .

.M. Turner.

for some time

cooking.

in the oven from twenty

roasted game.-Llf1's.

'VILD DucKs.-Pluck

These birds
should
the
Queen flake Baking Powder. Absolutely Pure.

scalding.
is a heavy layer of

never be skinned

feathers without

the
as there

fat under

22

MEAT,

POULTRY AND GAME.

ant,

paper.

if

the

killed-in

After
keep

of this

fat

remembered

that

connoisseurs

duck

is dry and

unpalatable.

of

finely-chopped

Then take out

the entrails

standing
several

for
days

flame or burning

very cold weather

roasted,
a large quantity

a time
in a cool place

seasoned with salt, black pepper and melted

birds
a week or ten days. Ducks

skin which pulls off with it, and when denuded
of a wild
alcohol
in cold water.
and
and
freshly
best,
with
further
be
view of this, when birds
utes
like game well done,
hour.
best
oven rub inside
A little water
giblets
which should
rant
jelly,
serving.-Mrs.

the meat
Singe very carefully with
and wash
to drain, wipe dry inside
are
are
and stuffed with a dressing made of dry bread crumbs,
be
It must
In
twenty min-
that most people
one
are
in the
of salt.
The
gravy,
Cur-
before

prepared
I
be roasted
sized duck should
and meats
all game,
poultry
the
ducks
and plenty

as you begin roa'sting is d~sirable.
the
in water.
can be added to the gravy immediately

in the oven will be sufficient.
a good
that

and out with
in

be thickened with flour

butter.
cooked very

putting
red pepper

the
be boiled,

game
for

such

pan
chopped

very fine, and

roasted

in a covered

added
smooth

find, however,

Experience

assnres me

baker.

Before

onion

added.

It should

if desired,

Jas.

people,

a little

stirred

are

and

rare.

like

can

to

111. Turner.
a haunch

VENISON.-Take

with water,
pound
moderate
Venison
found

of butter

and boil until
salt
fire and let brown,
cooked in this way retains

tender;
and
first on one side and then
flavor,

natural

with

kettle,

its

delicious.-Old

]{entuck:1j Huntsman's

Receipt.

of venison,
drain
pepper

put
in a large
off the water,
into

the

kettle,
cover
put one-half
set over a
on the other.
and will be

"A commonplace life," we say and we si~h,

But why should we sigh as we say?

The commonplace sun in the commonplace sky

Makes up the commonplace day.

The moon and the stars are commonplace things,

But dark were the world, and sad our lot,

And the flower that blooms and the bird that sings.
If the flowers should fail and the sun shine not-
Out of commonplace lives makes his beautiful whole."

And God, who studies each separate soul,

-Susan Coolidge.

USA FORESTER keeps

everything,

.From a BOOK

to a PINCUSHION.

ADVERTISE~[ENTS.

23

~ II ~ood

~OU8e~eepers

~I)OW

How much depends

on the Oven.

With a CASRANCE-----_
you have the heat completely under control.

Gas for Fuel

...

is SAFE, CLEAN and ECONOMICAL.

Gas Stoves •••

are REASONABLE

IN PRICE.

Inquire of one of the many ladies using them,

or see samples at

the office.

___

LANSING GAS LIGHT CO.

Detroit,

.Mich., Jan. 15, 1895.

Albion Milling Co.,

Albion,

.Mich.

have used your Flour
of years and we think it

Gentlemen-I
for a number
the best Flour we ever used.
lTery respectfully,

9.6 IV. High St.

]lrs. S. Brownell,

24

CROQUETTES.

CROQUETTES.

OYSTER CROQUETTEs.-Twenty-five
one gill of cream,

liquor,

oysters,

one tablespoonful

of chopped
salt
own liquor,

of butter,
parsley,
and cayenne

or one can of oysters
two
yolks
pepper
boil and stir
and chop
liquor
and
this
and the
it boils and
fire one minute,
and nutmeg .. Mix well and
in

from fire,
one gill
.of
the
flour,

drain,
this

croquettes,

stir nntil

stir over

add

roll
oil or

first
fat.

tablespoonful

one
of nutmeg
to boil
then

the oysters
five minutes;
into
the bu tter
and
liquor

grated,
in their
take
a saucepan
and
cream and

Put
for

and their
tablespoonfuls
of flour,
of two eggs, one-fourth
to taste.
constantly
very fine.
cream.
oysters
thickens.
take off and add parsley,
turn
to
bea-ten egg,

Now put
Ru b together
to the boiling

cool.

out

Now add the yolks of the eggs,

salt,

cayenne

'When

cold

form into

then in bread cru mbs and fry in boiling

SWEET POTATO CROQUETTES.-Boil

tablespoonful

remove
one

the skins and mash the
one
.Mix all

Then
Add
Bugar and a dash .of pepper .
croquettes.
ing hot

teaspoonful
thoroughly
then in bread crumbs,

of butter,

Dip first

in egg,

lard.

until

potatoes

six large potatoes
through
of
and

tender.
a colander.
of
salt,
form into
and fry in smok-

one

RICE CnoQuETTES.-Boil

one-half

cold

boiled
salt.

cup of
teaspoonful
cook two minutes
in egg and cracker

of

rice, one
"\Vhen it

tablespoonful
boils add

cup of milk and stir ~nto it one
one-half
and
balls, dip

one egg, well beaten,

of butter,

rolls or

into

and

cold make

longer.

crumbs

'Vhen
and fry.

rolled crackers

SALMON CROQUE'ITES.- One

three
and
Queen Flake, a strictly high grade Powder.

size, a pinch of pepper

fine,
sal t

chopped

salmon

large

and

can

of

J

fine
one

CROQUETTES.

25

Roll

in 9rackers,

egg.
naise made as follows : Yolks of
tablespoon
mustard
well and cook in double
half cup sweet cream.

fry in boiling
three
pinch
one-half

of granulated

in vinegar,

dissolved

steamer.

sugar,

and

lard,
serve with mayon-
eggs, stir well wi th- one scan t
of
of salt, one
tablespoonful
Stir all
and one-

tablespoonful
butter.
cup vinegar

Add one-half

LOBSTER CROQUETTES.-Chop

and salt.

-add pepper
-as you have meat; with
yolks of two eggs,
in cracker
crumbs

of
:Mix this with one-fourth

the meat

two

tablespoonfuls

lobster,
a wen-boiled
as much bread crumbs
and
of melted
then

butter
in beaten egg,

form into bans.
and fry in hot deep lard.-.:....illrs. L. lJ.

these

Roll

tablespoon
one

(or water),

and

pepper
add to it over
boil
thoroughly.

Let

it

FISH CROQUETTEs.-One

together,
add

flour, one cup milk
Season with salt and
. and butter
when thick
break in an egg and stir
set away to cool.
cracker
and fry in boiling

crumbs,

lard.

fish.

then

butter,
cup
a dash

the fire the milk or water,
up

one heaping tablespoon
cold flaked fish, one egg.
of onion.
Rub the flour
and
from fire;
Season with salt and peppel';
in fine
crumbs
Edward Cahill.

in cracker

croquettes,

egg,
again
011 a llapkin.-.Jb's.

once,

then

take

and

roll

1'hen roll

in to cork shaped

in beaten
Serve

CHICKE:N"CIWQUET'IEs.-'rake

very fine, add
and season with butter,
and n,
crumbs' and fry a light

cayenne

little

an equal quantity

of

any kind of fresh meat
smoothly mashed

fowl, chop
01'
potatoes, mix
prepared mustard,
into cakes. dip in eggs and bread

n, little

salt, black pepper,

pepper; make

brown.

A nice relish for

tea.

VEAL CROQUETTEs.-Mince

a coffee cup of cold veal

bowl, add a litt.le cold ham and two or
of mace, powdered
pepper,
milk or cream come
then add a tablespoonful
Queen Flake, made by Lansing labor and capital.

parsley
to the

slices of onion,

and
boiling

point,

some

three

salt.

Let

in a chopping
a pinch
a pint of

26

CROQUETTES.

above mixture.

then the

of cornstarch

of cold butter,
with a teaspoonful
it all about
and spread
it
each; dip in egg and bread crumbs,
in hot

ten minutes,
it on a platter,

lard.

roll

or flour, and add to the rest.

Beat up two eggs and mIX
Oook
fire,
into
flatten
and fry in a wire basket, dipped

Remove
balls; when

from the
cooled

stirring with care.

OHICKEN CROQUETTES,No.
one-fourth
one teaspoon

seasoned with

pepper,
~lix with a white
then in crumbs

fine
cayenne
pepper.
dip in egg,
ing one and
three
heaping
scant pint
butter.

one-half
tablespoons
eelery,

of milk,

I.-One-half
teaspoon

lemon juice,
cream sauce,
again,
tablespoons

and fry.
of butter
dry

flour

of
salt and pepper,

of

pound
salt,

chicken
one-half

one-fourth
roll

chopped
teaspoon
teaspoon white
in fine bread crumbs,
is made by heat-
in
bubbling;
and when well mixed add a
as thick as

and boil until

Sauce
until

stir

OHICKEN CROQUETTES,No.
01' other meat.

one cupful

four eggs, one

cooked chicken
spoon of pepper,
spoon of flour,
spoon of butter.
butter
together
minutes,
and roll

Put

and

stir
then add two of
in cracker

pint

solid

2.-0ne

One tablespoon

of salt, one-half

of cream or chicken

of finely chopped
tea-
one table-
one table-
the cream or stock on to boil, mix flour and
two
shape-

cream:
eggs well beaten. When

stock,
of onion juice,

tablespoon

into
the

cool,

then

boil

rest

add

and

cru mbs, and fry in hot

lard.

light;

pepper;

to taste;

eggs beaten

two yolks of

salt
parsley;

dust of cayenne

hot mashed potatoes;

one teaspoon onion juice.

POTATO OROQUETTES.--rrwo cups

spoon butter;
spoon chopped
cream;
it will not
of one egg,
must not
hot
cook
.Mrs. C. J. Davis.
Northrop's Extracts, Highest in Flavoring Strength

Stir
five minutes.)
stir
in cracker
1'his will make

one table-
one tea-
sweet
the fire until
For wetting: whites
to mix;
just
crumbs;
fry in very

of hot water;
then roll
one minute.

one tablespoon
dip in this

stick to the pan (about

two tablespovns

this mixture

one dozen.-

lard; will

enough

froth;

over

in

SALADS.

27

SALADS.

Success

in

cooking

comes

from skill-,

everything
Salads

should
are wholesome
classes

"Salads

value

the freshest.

ing salads-, have
of
packed.
their
scarcely
require
ends of
introduction

among

all
be overestimated.
so little
thought
food frequently

permitted
would be a national

as cold

as possible-,

be stirred
food as well as dainty
as hygienic

and

not

chance.
and

In mak-
all materials
lightly with a fork, never
and
can
easily made, and
so many odds and
that
their general

relishes;
agents

esthetic

They are so inexpensive-,
or

they utilize

labor;

to go to waste-,

blessing."

SALAD DRESSING WITHOUT OIL.-One

slightly

eggs well beaten;
of custard.

ful of mustard mixed with a little
three
consistency
become perfectly
with cream.
Davis.

set
Strain

is good for

cold before using.

in the

This

hot water,
of

top

through wire

Before

chicken,

or

one-half
a teakettle-,
sieve, and

heaping tablespoon-
cupful vinegar-,
and cook to
to
allow it
thin
a. J.

over salad-,

pouring
any salad.-.Mrs.

stirring

teaspoons

'VeIl-beaten
even
two

yolks of five eggs,
of mustard,

salt, one teaspoon sngar-, one sprinkling

the while until moderately
cup of butter

SALAD DRESSING.-
of very sour vinegar,
spoons
a farina boiler
all
from fire and add one-half
beating
Be careful
want
the little
cream to every cup of dressing.-Mz:ss
Take no substitute for Queen Flake Baking Powder

five tablespoons
two even tea-
Oook in
Remove
stream-,
be very smooth.
If you'
to get out all
sweet

it will be too thick.
before
salad

red pepper.
thick.
in a fine thread-like

cooking
add
Alice Daily.

the mixture
before making

and not cook too much

fine strain
Just

the mixture

the while;

it should

it extra

rapidly

a cup

lnmps.

all

or

of

28

SALADS.

SALAD DRESSING THAT WILL KEEP.-One

Let

eggs, one
and sugar

cup of sugar,

four
vinegar

half
mustard.
slowly)
piece of butter. When wanted
M1'S. Fred. S. Lawrence.

then flour wet with a little water,

teaspoon
come

of

CUp of vinegar,
flour, one teaspoon

small
of
add beaten eggs
and a small

to a boil,
then mustard

for

use add sweet cream to thin.-

SALAD DRESSING.- Yolks of

sugar

and one even teaspoon

of

tablespoons
of salt;
spoons of vinegar
-AIrs.

J. P. Edmonds.

add a lump of butter

and six tablespoons

four eggs creamed with two heapmg
and a pinch
of mustard
then put
in six table-
Cook over hot water.

size of a walnut,
of milk.

SALAD CREAMDRESSING.-One

and one-half

tablespoons

one teaspoon of salt, a little

it will

to mix. Use melted

ican mustard,
enough
all
one-half
the stove,
will keep a long time.-ilf1's.

take up; put
cup of vinegar

bringing

in
and

to a boil,

butter

three

eggs
two-thirds
stirring

TV. S. Griswold.

or olive oil; drop

pepper,

it

of dry Amer-
scald with hot water
in slowly,
Add
put
it on
nice and

together.

beat all

and
of a cup of milk;
constantly.
Very

SALAD DUESSING.-Yolks

of

four

eggs,

one-half

cup

one cup of vinegar.
on eggs well beaten.-i1frs.

John Rorlc.

Heat butter

and

vinegar

and .pour boiling

of butter,
hot

tablespoon

SALAD DRESSING.-One
of butter,

cnp of vinegar,
one
one
of black
Beat
all

egg,
pepper,
together,

one
salt, one-half
a pinch
When cooled add one cup of cream or
-1111's. Geo. Ritter.

of cayenne.

teaspoon

two

and
three
and

tablespoons
one-half
teaspoons

stir while

of flour,
teaspoons
of
of mustard,
cooking.
thoroughly

rich milk and beat

POTATO SALAD.-Take

them
boiled
them as
in slices and stew with cream or milk and butter,
NORTHROP'S EXTRACTS, Best and Strongest

seasoning

potatoes,

large

cold

four

cut

SALADS.

29

for eating. Make a salad dressing
a teaspoonful
of powdered white
teaspoonfuls
tablespoonfuls

of salad oil.-Mrs.

of made mustard,

of

sugar,

the yolks of foul' eggs beaten,
two
and four

of cayenne,

a saltspoon

of vinegar

two tablespoonfuls

F. B. Lee.

CABBAGE SALAD. - Two
the

spoonfuls
flOUl'3little
add one cup sour cream and
cabbage.-Mrs.

butter
Beat all

sugar,
salt.

R. B. ]{ellogg.

together
beat

eggs3 one-half
size of

cup vinegar,

four

a hickory

nut,

small

and boil,
until

light,

then

set

then

table-
teaspoon
then
the

to cool;
over

pour

TO::\IA'IOSALAD.-One
the tomatoes

tine; pass
gelatine, which
molds.
A. Sibbald, Sagina1o.

been
on lettuce

Serve

has

quart canned
through

tomatoes,

one-quarter

a sieve and season;

previously melted,
leaves with salad dressing.-..Llfiss

pour

box gela-
stiffen with the
round
Oornelia

into small,

NUT SALAD.-Two
Pour

chopped
cream has been added.

fine.

cnps of cut celery,
over

this a mayonnaise

one cup of English walnuts
to which sour

dressing

Serve on lettuce.-.M1's.

Okas. SItu-bel.

TO)[ATO AND CUCUMBERSALAD.-Two

pepper,

box of gelatine.

salt,
the jelly hardens,

one-half
with
'Vhell
over a mayonnaise.
cucumber

if desired.-Jl1's.

vinegar

Soak gelatine,
and a dash

turn

out

on fresh lettuce

raw tomatoes, one cucumber3
chop vegetables
and season
of onion; mix with gelatine.
leaves and pour
thin slices of

lined with

be

The mould may

C. J. Davis.

and

potatoes,

following

Pour over

onions
dressing:

POTATO SA.LAD.-Sliced
the

pepper.
fill cup with water, one teaspoon mustard,
this
slowly,
two well-beaten
and simmer,
with rings of hard-boiled
At GILKEY'S, Strictly Fresh Eggs nod Dniry Butter Spe~alty

then pour over
not boil, when cool add

one-half
cnp
O. O. Hoyt.

cucumbers,
cup
flour.

salt and
vinegar,
Cook
eggs, put back on stove
Garnish

One-half
one teaspoon

eggs.-:lIl's.

cream.

30

SALADS.

SWEETBREAD SALAD.-Soak

the sweetbreads

in salt and water

for

Drain,

remove
one-half

fifteen minutes,
minutes.
handle
breads
Celery cut
Serve on lettuce
Greene.

cover with boiling water and simmer

for

twenty-eight

cover with cold water.

all skin and pick

cup

of

"mayonnaise"

in pieces.

As soon as cool enough

to
pair of sweet-
required.
be
salad, mixed with the sweetbreads.

each
dressing will

For

in pieces as for chicken

leaves

or garnish

with

celery

tops.-Mrs. G. C.

ApPLE SALAD.-Take

chopped
drop
pepper.
salad.-

,fine;
by drop,
Fresh

dress with
then
cucumbers

..i"lrs. E. C. Ohapin.

sour
one

apples,
chopped
egg well-beaten,

thinned with vinegar;

add a pinch

cut

into dice add

a

not
thickened

too fine; celery
with
oil
salt and
to potato

of
fine flavor

SAL~ION SALAD.-This

dish may be prepared

neat

flakes;

dressing may be used
eggs; one tablespoon

fish in

Arrange
salmon.
dressing.
This
three hard-boiled

cold boiled
following
of
Yolks
bu tter;
rub with the egg to a smooth
of sugar
Arrange
the
fish and garnish with the whites of

and mustard;
leaves
lettuce

salt and cayenne
around

paste;

to taste;
pour

plate;
the eggs cut

for

over

pour

lettuce

from either canned or
it
the
alone:
of salad oil or melted
each
add a little vinegar.
the
on the
in rings.

dressing

add two teaspoons

CABBAGE SALAD.-Ohop

cabbage

pour

on salad dressing while hot,

and

small

piece
and mix thoroughly.

of onion fine,

Dressing

for same: Yolks

of four

eggs,

three

one teaspoonful
mustard,
thirds

one
two tablespoonfuls
of a cup of vinegar.

salt,

saltspoonful

red pepper,

butter,
Oook until

two tablespoonfuls

thick.-Alary

J1I. Robson.

tablespoonfuls

sugar,
two teaspoonfuls
two-

cream,

water

OYSTER SALAD.-Put

two dozen

small
Oook a few minutes

oysters
until

in enough
boiling
the edges begin to

them.

to covel'
QUEEN FLAKE makes elegant Pastry.

SALADS.

31

-curl. Add a little
Arrange
-center, pour over

the leaves of

salt and

a
two heads

of
them a mayonnaise

lettuce,

drain

vinegar;
place the oysters

and cool.
in the
E. H. Whitney.

sauce.:--ilfrs.

tablespoon

CHICKEN SALAD.-Boil

one chicken

and pick up fine and cut

Dressing : Yolks of

size of an egg; melt

heads of celery fine.
butter
eggs and stir
all
the time;
.stirred
-over one cup of sweet cream.-Mrs.

the vinegar
sugar

in and then let

and salt

it get

in them;

the butter

to taste.;

one teaspoonful
is put

all

cold. After

W. S. Griswold.

two eggs beaten;
in a cup of vinegar;

set on the stove and boil,

two
piece of
beat
the
stirring
of cornstarch
together
pour

SALAD DRESSING.-Mix
of

three
salt

one teaspoon
eggs, beat and add two-thirds

together.

tablespoons
In

sugar;

of
another

cup of vinegar.

thicken

(not boil)

the
add a lump of butter

in

teakettle

top of
size of a walnut,

sweet cream.-Mrs.

J. J. Baird.

mustard;
{)f three
bowl and let
water; when done,
.tablespoons

one teaspoon
dish take yolks
in a
of boiling
and three

Put

all

CUICKEN SALAD.-rrWO cups of celery to one of meat.

same of salt;
the butter

One pint of vinegar;
tard;
Put
gradually
stir
.AIrs. John Rork.

in; when

cold

yolks of eight

pinch of

red

and vinegar

on the

eggs;
pepper;
stove,

heaping
one-half
and when it boils pour

teaspoon
teacup

onethe mustard,

salt, pepper, whip the eggs thoroughly

add a teacup

of

thick

cream whipped

stiff.-

Dressing:
of mus-
of butter.
it
and

POTATO

SALAD.-Eight

one good-sized

thin;
use two small pickles);
very thin,
or chopped
seven Bnglish walnuts.
For
dislike
recipe:

those who

fine; one-half
)Iix with
oil

cup capers;
plenty

of mayonnaise

One small cup vinegar;

in salad
yolks

dressing
of

four eggs;

NORTHROP'S BLUING for Laundry

cucumber

large,

cold,
(when
four olives cut

boiled potatoes,
are
cucumbers
out of
small onions
fine;
three

sliced rather
season
sliced
the broken meats of
dressing.
the following
one tablespoon
use.

I give

32

SALADS.

one of
saltspoon

sugar;
salt.

teaspoon

one
Beat yolks in a bowl with the other

of mustard;

a pinch

except

butter

'Vhen boiling

and. vinegar.

Put
hot pour over

the

butter

a saucepan

now and
and smooth. When

to the fire.

return
cold add one-half

in
beaten

vinegar
eggs, etc.
constantly
cup of cream.-Mrs.

Stir

of cayenne
ingredi-
and heat
it
until
E.

Put

butter;
pepper;
ents
quickly.
in
thick
Oahill.

POTATO SALAD.-One

if strong.
teaspoonful
teaspoonful
Put

vinegar
one-half
one-half
sugar.
minu tes.
potatoes with onions
-M'J's. John Rork.

all

together

and

stir

Chop cold boiled

potatoes
and celery cut

quite

fine and mix,

fine and a.little

egg well-beaten,
one-half
a cup
a little

pepper,

filled

butter

one-fourth

if not,

of salt,
of mustard

in vinegar.
till ~he mixture

a

of

cup

two tablespoonfuls

of
up with cold water;
size of a walnut,
of
three
a layer of
of the dressing.

boils about

P ARK HOUSE SALAD DRESSING.-One

then add

sugar,

together,

constantly;

beating
keep beating

one teaspoonful
:Mix these
butter,
thick,
you are ready to use it, add
want
the
P. Hall.

it extra good, beat

it

so that

one teaspoonful

then add one-half

by

salt,

drop

drop one-halt

teaspoonful mixed mustard,
four yolks of eggs beaten.
cup of melted
cook until
it will be smooth .. When cold and
cream and if you
B.

one-half
cream stiff before

cup vinegar,

ft.-.iJ'frs.

adding

sweet

cup

SALMON SALAD.-One
small head of cabbage
two
hard-boiled
eggs
and pour over
salt, pepper

and mustard,

them a pint

can

chopped;
chopped.

salmon
one
:Mix the

cut
dozen

in small pieces;
pickles

small

ingredients

one very
cho'pped;
together
it with

well
seasoning

of scalding hot vinegar,

to snit

the

taste.

A PRETTY SALAD.-Arrange
cucumber,

on this
Capitol Household

some

slice

the leaves of curly lettuce on a plate,
add
the

if

a slice

or
Ammonia, best

two of onion,
for price,

IOC.

SALADS.

33

is desired.

flavor
Serve with dressing.

also some slices of

tomato

and. radish

to gIve color.

CHICKEN SALAD.-1'ake

an equal

amount

of

cut

yolks of six eggs, one tablespoonful
the size of an egg,
lump of butter
a dash
thick
it

red
it very much.

of
improves

If
Boil until

pepper.

of mustard,
three-quarters

celery and cut
one teaspoon
of a cup of
to the
S.

cream is added

it thickens.-.Mrs.

chicken,
of salt,
vinegar,
dressing
L. ]{ilboUl'ne.

OYSTEH

SALAD.-Let
then take

one quart
them ou t, and

tablespoonfuls

of salt, one-half

own liq nor,
fine. Add three
spoonful
fuls of
lemon
pin~s of celery,
and one small
ing, with one cup of '.vhipped
.. N. B. Jones.
to garnish.-l1Jrs

juice.
'Vhen
or nice white
cup

of mayollnaise

teaspoonful

cream.

of vinegar,

of oysters

of pepper,

one of oil, one-half

come to a boil
cu t or chop a little,

in their
bu t not
tea-
and two tablespoon-
cold,
and one-half
one pint of rolled crackers,
salad dress-
or celery leaves

or Durkee's
lettuce

add

one

dressing
Use

perfectly
cabbage,

OYSTER

nntil plump,
drain
fine; also a quart

SALAD.~Drain
them in hot vinegar
Put
let
them remain
into .cold water,
cut
salt and pepper .
Ponr
tips and hard-boiled

the whole

eggs.

oyer

.Mix all well

the liquor
enough

to cover

but not cooked;

from a quart

of

them placed oyer

fresh oysters.
the fire;
then drop immediately
cucumbers
of
tossing up with a silver fork.
Garnish with celery

some seasoning

dressing.

off and mix with them two pickled
of celery cut

in dice pieces;

together,

a mayonnaise

BEAN SALAD.-String

young beans;

break into half-inch

leave whole; wash and cook soft
chopped
melted

peppel',

onions,

salt

bu tter or mayon naise drossing if vinegar

in salt water;

and vinegar; when

A "tron~

1lT/~ument
bUYb tbem (lnce comes

in .(11\"01' of our goods
l~gllm ..•
"

i::;tbat
.•.•.

everyone

pieces or
drain well; add finely-
cool add oli\ P. oil,

is left on t.
wbo I E A G.-Ikey

I

•

-

34

SALADS.

half

hard,

EGG SALAD.-Take
almost

fectly
an hour.
. chop the white very fine. Arrange
making
l1dd a dressing made as follows:
spoon of pepper;
of
juice;
given,

pei'-
as many eggs as needed,
out
carefully,
leaves or cress on a dish,
the whites of eggs, and put one yolk in each nest;
salt-
teaspoonful
order

oil slowly.-ll1rs. N. B. Jones.

tablespoonfuls
tablespoonful

of vinegar. Mix in

them until
yolks

of oil; one-fourth

of salt; one-half

Take
lettuce

One saltspoon

three
one

nests of

boil
the

adding

lemon

the

POTATO SALAD.-Take

half a dozen

sprinkling
sliced

egg

the salad, being

hard-boiled
to cover

slice thin in a dish,
cold
-a
enough
ing.
rrhis makes
sliced

Let

thin.

occasionally
When
not

careful

cold

salt,
pour

good-sized

and
potatoes
pepper
and
with
done
in vinegar
to wash off the season-
and then pour off the vinegar.
raw onion

this stand a couple of hours

a good tea dish for warm weather.
very thin may be added if desired.-.Mrs.

A small
G. L.

ji'rceman.

DANDELION SALAD.-One

pint

of

the plants

placed in a salad bowl with an equal quantity
plenty
onions,
This
and refreshing
-Juliet

and
the most healthful

Corson, J.Y. Y:

a teaspoonful

is one of

salt

of

of \vater-cresses,
of oil or

carefully washed and
three green
cream dressing.
of all eurly salads.

CORN SALAD.-Four

ears of green corn,
the corn, when cold cut

Boil

eggs.

hard-boiled
the
cream whipped stiff,
dressing.

cob. Out celery and eggs in dice.
four

three
tablespoonfuls
Pour over salad and mix thoroughly.--ilf1.s.

add to this

Take

two heads of celery .. four
from cob, and scrape
of
of mayonnaise
H. R. Pratt.

tablespoonfuls

Take no substitute for Queen Flake Baking Powder

VEG ETA llLES.

35

"Society expects every man to have certain things in his garden. Not to

raise cabbage,

is as if one had no pew in church."

SUGGESTIONS.-Most
in cold water a short
little
and they should
stop simmering

salt

veg-etables~ when peeled,
time
should be thrown

before
in the water

cooking. When

are better when laid
cooked a
in which they are boiled,
allowed to

partly

after

they are put on, not

cook steadily
or boiling until

done.
and turnips

Onions,

cabbage,

carrots

deal of water.
and immediately

and boiled ouly long enough

drained.

should

be cooked in a great
cook them,

to sufficiently

the potato

is next

to the skin,

there-

acceptable with cold meats

'rhe most nutritious

part of
fore it should be pared thinly.

Baked potatoes

are universally

or picked

fresh

good with

ner, with beefsteak
especially
serve baked potatoes without
the steam escape.
boiled potatoes
which gravies
with mutton
for breakfast.

are served.
or corned beef.

should

up

fish,

fried
pricking
Cover only with

for
scalloped
cracking

codfish
or
or
a napkin.

be served with stewed chicken,

Turnips

and cabbages
Sour baked apples

breakfast.

oysters.
the skins
Mashed

for din-
They are
Never
to let
or plain
roasts with
seem most at home
are nice with l1ash

or

or

eight

ten good-sized

LYONNAISE POTATOEs.-l'ake

slice them end wise,
you
squares.
in a frying

cold boiled
potatoes,
them like dice
in small
to cook
some
butter
fry in it one small onion
(chopped fine) until
Now
GEO. A. COCKBURNsells Voigt's Royal Patent Flour

crosswise, making
ready

\\'heu
or good drippings

color and look yellow.

to change

it begins

then
are

them,

pall;

heat

36

VEGETABLES.

in your potatoes,

sprinkle
five minutes,
1'hey must not brown.
parsley.

put
and cook abont
them.
spoonful
colander.

of minced
Serve very hot.- White House Oook Hook.

well with
taking
Just
Drain

care
before
dry

stir well
salt and pepper,
not break
do
stir
in a table-
in a heated

you
up,
shaking

that
taking
by

TOASTED POTATOEs.-Slice

cold

boiled

of

the

lengthwise

potato;
inch thick
dip
coals and toast both sides brown;
and
season with salt and pepper
place
done pour
is left over
cover
.1111.s.Clarence Bement.

as steaming

the butter

spoils

them,

them.

that

potatoes

one-fourth

on a broiler
slice

of an
over clear
in melted 'butter,
'When all are
Serve hot, but do not
for

place
each
in a hot dish.
them.
Good

breakfast

tea.-

or

POTATO PUI~F.--'l'ake
two tablespoonfuls
adding

anything

two

cupfuls
of melted

else.

butter,

beating
Then pl~t with this

of cold mashed

and a teacupful

into

salting
in
If well mixed it will come out

of cream or milk,
bake

a deep

dish

and

a quick
light

into it
before
very light
all well, pour
nicely browned.
-Kate

:P. Oooley.

potato

and stir
to a white cream
two eggs whipped
Beat
oven until
and delectable.

to taste.

POTATO BALJ..s.-'l'ake

mashed

potatoes,

butter, make up into balls,
bread crumbs

and fry in butter

dip into well-beaten

a nice brown .

seasoned with

and
eggs and then into

salt

.POTATO FILLETs.-Pare

fillets,

if you like in small
long as the potato will admit;
then drop them into boiling
with a. skimmer
drain
potatoes
back and fry until
and puff.-,Mrs.

i'l. B. Joncs.

and

cut

a quarter

lengthwise;

of an inch square,

and slice the potatoes
about

them
and as
keep them in cold water until wanted,
them out
lard; when
drop the
them,
done;
to swell up

nearly done take
the lard again,

up
causes

the fillets

boil
this

Northrop's Extracts, most perfect made.

VEGETABLES.

37

BAKED TOMATOES.-Select

the cores,

remove
a small piece of butter
or
Put
hours

and serve hot.

the tomatoes

crac.kers,

rolled

sprinkle

tomatoes
salt

a little

in the centers

again

placing

a small

in a baking

dish

and

the

same

of
and peppel' over

size, wash and
place
and fill with dry bread crumbs
on top.
slow oven two

of butter
a

piece
in

them,

bake

SCALLOPED, OR BAKED OORN.-Take

from cob or canned,

.com cut
butter,
nearly

salt and pepper,
full,

then a layer of bread crnmbs,

a bake tin, coyer bottom with
a little
the dish is

etc., until

then a layer of corn,

then fill with milk and bake one hour.

MOCK OYSTERS.-Six

nice

plump

ears of

sweet

from the

a teaspoon

season with

tablespoonful,

cob; beat one egg,

grate
€ach one
about
mixed in the corn also, drop the mixture
spoon in a pla.ce,
breakfast.--llb's.

J.Y. B. Jones.

them so as

of butter

turning

into

stirring

a little
a suitable

into it
salt
pan

into

the

to fry brown.

corn

uncooked;
flour and milk of
Put
and pepper.
having
for
one
for

butter,
Serve hot

frying,

hot

GRE:EN OORN FRITTERS. -'J1wo cups of grated

cup of milk,
of melted
cakes ..

a pinch

butter,

flour

of soda
for

thin

or baking
batte,r;

powder,

corn,

two eggs, one
salt, one teaspoon
and fry same as griddle

stir

SCALLOPED ONIONs.-Take
tender.
in small

and boil until
butter

eight
Lay
bits,
the dish is full, putting
full.

ten onions of good size, slice
in
salt, between each
last; add milk or
Bake 20 ,or 30 minutes.- White I[oll~e Cook Book.

or
them in a baking
pepper
bread

them,
bread crumbs,
layer until
cream until

and
crumbs

dish, put

LADIES' CABBAGE.-Boil

a

firm white

cabbage

chauging
the water
drain and set aside
nONflDENTIAllY
"

,-in

then for more from the teakettle.
until

perfectly

Chop

cold.

fine

fifteen minute:;,
\Yhen tender,
and
add two

\Ve don't believe
better
the way of fine grocl'rie~ than E. A. Gilkey, cor. Cedar Ht. nnd 'Mlch. ave.

it Ilo,;"ible for I\.ny firm in the city to plea..,e YOU

38

VEGETABLES.

beaten eggs, a tablespoonful
of rich milk or cream.
pudding
palatable,

dish until brown.
resembling

cauliflower.

of butter,

Stir

all well

pepper,
together,

Serve very hot.

salt,

three tablespoonf,ul&
and bake in a buttered
and

This dish is digestible

STEWED CABBAGE.-Cut

the cabbage in quarters,

oughly in cold water,
tender,
cover with drawn butter or cream sauce.-Jlf1's. N. B. Jones.

in salted water until

then boil

and wash very thor-
and

drain

BAKED BEETS.-Beets
they are baked instead of boiled.

if
oven, using a knife. as the fork allows the juices
remove the skin and serve with butter,

retain their sugary delicate flavor to perfection
Turn them frequently while in the
to run out .. When done

salt and pepper on the slices.

ASPARAGUSWITH EGGs.-Boil

a bunch of asparagus

tops and lay them in. a deep pie plate, bu ttering,

pep'pering well. Beat

cu t off the tender
ing and
separately,
tablespoonful
over the asparagus mixture.
set. Very good.

to a stiff

froth;

up foul'

eggs,
add two tablespoonfuls

of warm butter,

pepper

and salt

Bake eIght minutes,

twenty minutes;.
salt-
and whites

the yolks

of milk or cream,

to tas.te.
or until

it
Pour
evenly
the eggs are-

ASl~ARAGUSOMELET.-Boil

some tender

little water with a small portion of salt, or, what
asparagus without water until
with the yolks of five and the whites of three well-beaten
tablespoonfuls

fry, serve quite hot.

of sweet cream;

is tender;

is better

it

fresh-cnt

asparagus

in very
still, steam the
chop it it very fine, mix it
eggs; add two

TUHNIPS A I,A POULETTE.-Cut

the turnips

in dice and pllt in a sance-
Put a little butter
then the

turn them into a colander.

pan, when boiled tender
and flour
turnips,

in a saucepan and stir. Add a gill of milk and stir,
and salt and pepper
BAKED EGG PLAXT.-Cut

to taste.
into slices one-half

sparingly wi th salt and press over nigh t.
over them with a weight pla~ed upon it.

the
QUEEN FLAKE makes elegant Pastry.

inch thick.

Sprinkle
Pile the slices and turn a plate-
juice-

(This is to express

VEGETABLES.

which is disagreeable
crumbs.
in the oven till done.
-AIrs. H. B. Bakel'.

Have in the pan enough hot fat

to the taste.)

Dip the slices into egg and then in
sticking and place
crumbs.

to prevent

Another way is to fry in butter without

TOM.A.TOESAu GRATIN.-This

some ripe tomatoes

. cutting
breadcrumbs,
on top. - Tlte Univer.~alOookery Book.

pepper

butter,

simple

in half, putting

and delicious dish is made by
dish with
and. salt, and baking till slightly browned

them in a buttered

Put

egg.

a tablespoonful

PARSNIP FRITTERS.-Boil

add to them a teaspoonful

four or five parsnips; when tender

the skin and mash them fine;
and a beaten
frying pan over
hot put
when both are done take them on a dish, pnt a very little of the fat
which they were fried over and serve hot.
salsify.-Everyday

fire, add to it a saltspoonful
them in small

take off
flour
in a
of salt; when boiling
cakes with a spoon;
in
resemble the taste of

of wheat
of lard or beef dripping

in the parsnips, making

Cook-Book.

These

the

STEWED OELERy.-Out
water, add sweet cream,
of toasted bread and serye hot.

in inch pieces, simmer until

sweeten to taste, and serve;

tender

in a little
or pour over slices

BAKED TURNIPS-

lay in a buttered
moisten with milk and bake in the oven uutil a rich brown.

'Vash, pare, boil one-half

hour, cut
dish, sprinkle with seasoned

pudding

in thin slices,
bread crumbs,

TDIE 'rABLE.-Giving
cooking differen t vegetables.
Thirty 'I1linutes.-Asparagus,

potatoes,

tomatoes.

Forty-five minutes.-Youllg

rice.

One honr.-N ew cabbage,

new onions, winter

squash.

the approximate

length of

time

required for

corn, macaroni, mushrooms,

peas, boiled

beets, parsnips,

turnips,

baked potatoes,

string

beans,

cauliflower,

greens,

salsify,

Two hours. -Oarrots,
Buy Northrop, Robertson & Carrier's Extracts ..

and onions.

parsnips,

turnips

40

SIDE DISHES.

SIDE DISHES.

'I The cultivated stomach appreciates contrast and harmonies in taste."

MACAIWNI WITH OnEESE.-Boil

the macaroni

alternate

then arrange
in bits if Dew; pour over enough milk to cover.
bake about

layers of. the macaroni

twenty minutes.-Mrs.

E. H. JVltitney.

about

twenty minutes,'
and cheese, grated if old,
to taste, and

Season

CHEESE FONDu.-Soak

three

one cup of very dry bread crumbs in two scant
add
into this
Lastly
butter.
the
Strew dry bread crumbs over the top and bake in a quick
dish.

eggs whipped very light,

a baking dish. pour

Pepper and salt

in the baking

finely grated.

immediately

to taste.

brown.

Butter

Serve

it

teaspoon of melted

Beat

~ups of new mille
one small
(me cup of dry old cheese,
fondn into it.
()Vell
Delicious.

to a delicate

-Lizzie B. Ouwles.

CHEESE STICKs.-One

~ayenne pepper, one-half Clip buttor; mix with cold water,
in strips and bake a light brown.

cup grated cheese, one cup flour, a small pinch
1'011 thin, cut

SCALLOPEDOUEESE -rr'ake
on: the brown outside

of good cheese;

cutting
any kind
dish,
sprinkle over it
:Mix four well-beaton
bread and cheese. Bake it
ding.
Book.

This makes an ample

the grated
eggs with

three
crust.

lay the bread
cheese,
three

slices of bread, well buttered,
Grate

first
fine a quarter of a pound of
baking
to taste.
it over the
in a hot oyen as you would cook a bread pud-
four people. - White House Cook.

in layers ill a buttered
somo salt and pepper
cups of milk; pour

dish for

CUEJ:o;SEOAKES.-Mix

equal parts of

flour, butter

with the yolk of one egg.

Season with salt and pepper.

and grated ch~cse
rl'ake out on

Queen Flake, a strictly high grade Powder.

SIDE DISHES.

41

the kneading
be rolled very thin.
quick oven.-Kate

board and work in all the extra

Cut with small

T. Oooley.

cutter

flour it will hold so it can
in

and bake seven minutes

MACARONI.-Break

up ill small pieces
in boiling water with a little

two cupfuls
of
salt, cook until

in the bottoI?
a little salt, good generous pieces of butter

and put a layer

cheese, and so on to the top,

then

over a large cupful of cream) bake covered until
consistency,
and let brown.-4frs.

uncover

then

Put

roni.
drain off the water
sprinkling
ful of
(after pouring
of a jelly-like
Putter .

finely-grated

the best maca-
then
tender,
of a baking
dish,
and a tablespoon-
cover it closely
it seems
T. E.

one-fourth

of a pound

.MACARONI'VITH CUEEsE.-Break

into small
pieces, wash quickly in cold water, cook in boiling water one-half
honr,
when half done add salt, when done, drain.
dish, put
in the macaroni
and pour over it a sauce made of two tablespoons of but-
ter warmed,. stir in tablespoon flour, a little salt and pepper and one pint
Put one cup
of cold milk, heat gradually
it come to a boil.
over
grated cheese mixed with one cup fine bread crumbs
the top and
Clarence Bement.
bake in a quick "ven fifteen or twenty minutes.-Jlrs.

a pudding

and let

Butter

WELSH RAREBIT.-Toast

bread quickly, without

smoothly with a sharp

knife, butter

spread very lightly with made mustard,

in the o\'en till melted.

Out

in hahes

allowing

it

to dry;
it and cover with
lay on a pie
Serve

thirds.

or

cut off the crust
thin slices of cheese,
plate and set
immediately.-Mr.s.

J .. M. Earle.

fifty sound chestnuts;

OHESTNUTCnoQuETTE.-Boil

rub in one ounce of butter

the shells, pOllnd them into crumbs,
mix in a small cup of sweet cream,
of powdered sugar, put
beaten yolks of six eggs.
dip in cracker meal and then into yolk of eggs, drop into hot
School Supplies, Stll.tionerYi,~~t~on~f'Picturc

take them from
then
and one ounce
boiler and stir in the
to cool. Make into balls,
lard alld
Frames, At Forester's

the whole into a doubie

two ounces of butter

the mixture

Set

42

SIDE DISIiES.

brown a pale yellow.
Jones.

If you desire

then

roll

in sifted

sugar.-Carrie

FRIED BANANAs.-Select medium-sized

or small bananas, peel and dip
crumbs and
. the whole banana in beaten egg, roll in fine bread or cracker
Sprinkle with powdered
fry in butter
and
sugar
and dressed with parsely they make
serve hot.
Clarence Bement.
a pretty course for a lunch.-.1Jfrs.

on small plates

to a delicate

brown.

Served

BAKED DRESSING.-One

quart

of dry pieces of bread., one pint of
If you have some bits of meat, chop fine; also one
11 small piece of
and one egg. Mix well and place in your haking dish and bake

then add a little

sage, pepper

and salt,

milk or cold water.
small onion,
butter
one hour.

Serve hot.

This is an economical dish and very good.

RICE CROQUETTEs.-One pint of boiled rice;

pinch of salt; make
hot

lard.-Mrs.

E. E. Bush.

this

into balls, roll

in cracker

add yolks of two eggs, a
crum be, and fry in

SANDWIClIEs.-One-half

two teaspoonfuls of salad oil, yolk of one egg; white pepper

pound butter,

two tablespoonfuls mixed mus-
and salt
to a smooth paste, and place on ice to cool.
to one of

two parts of

tongue

Beat all

together

and ham very fine, using

Spread the bread with the dressing,

then with the meat.

tard,
to taste.
Chop tongue
ham.

quart

FRITTERS.-One

of
sweet milk,
two eggs,
whites and yolks beaten separately and added last, a pinch of salt. Drop
from a large spoon into hot

of Voigt's Hoyal patent
baking

two teaspoons of Queen Flake

Eaten with maple syrup.

flour,
})owder,

lard and fry.

one pint

stove

SWEETBREADs.-Blanch

these by pouring

and letting
in cold water,

them on the
them out and put
brown in lard. or butter
Queen Flake Baking Powder, Absolutely Pure.

them simmer
season and roll in flour

if preferred.

cold water on and putting
take
and fry a light

for one-half

hour;

SIDE DISHES.

43

~rO COOKFROGS' LEGs.-Season
legs and roll

wipe dry the frogs'
lard nntil a delicate brown.,

with salt and pepper,

in the prepared corn meal;

some corn meal,
fry in deep

Serve on garnished platter.

"\VELSII RAREBIT.-Grate

dry cheese, place

in saucepan with

enough milk to moisten well, when hot and a ~mooth paste
squares of nicely-toasted
Serve very hot.-Mrs. N. B. J01I8S.

set in the oven to brown over

bread;

just
spread on
the top.

:MOCK:MACARONI.-Take boiled rice instead of macaroni, place a layer
and salt
until dish is full; pour over all enough milk to cover well.
thirty minutes.

in a baking dish,
alternately,
Bake about

then a layer of grated

cheese, butter,

pepper

SLIP.-Slip

like it just as well as ice cream.

is bonny clabber withon t its acidity,

flavor that many persons
pared: Make a <)uart of milk moderately warm;
large spoonful of the preparation
again it will be as stiff as jelly.
fore'it
dish t)U ice after
nutmeg and cream.- White .Hollse Cook Book.

and so delicate is its
It is thus pre-
into it one
called rennet;
it by and when cool
It shonld be made only a few hours be-
set
the
sugar,

in summer
It must be served with powdered

is to be used, or it will be tough and watery,

it has jellied.

then stir

set

ORANGE HAsn.-Oranges,

bananas,

lemons,

raisins

these fruits are minced into little bits and served with sngar
me~.
enough to insert

from cnps made of the orange,

spoon, scoop out all

cut hole ill

the pulp aud fill rind with hash.

Eat

and pineapples,
and nnt-
the orange big

FRUIT SALAD.-Soak

box of gelatine
juice of
strain and mix into it six bananas,

three-fourths
honr, add two cups of boiling water,
of sugar;
add a few malaga
Set
about
NORTHROP'S EXTRACTS. Best and Strongest

in half
in cold place, stir occasionally until
. .J.V. B. Jones.

in cold water one
lemons ancl two cups
fine, and
as desired.
rl'his makes

alld candied
it begins to harden.

four
six oranges

three pints.-llfr."

cherries

grapes

cut

cut

44

EGGS.

SALTED PEANUTS.-Take

unroasted
them and let stand on the stove until
skins,
the oven until a light brown,

stirring

then place on a tin with a small piec~ of butter

peanuts,

pour

they come to a boil,

hot water

ove~'
remove the
and let remain in

often;

remove and salt.

SALTEDALMONDs.-Blanch

boiling butter,
drain on blotting

stir all the time;

paper

shell

almonds, when dry drop in
take out when light brown in skimmer,

paper,

salt wElIl.-Mrs.

E. C. Chapin.

EGGS.

"There is always a best way of doing everything,

if it be to boil an egg."

FROTHED EGGs.-1'ake

them up with a tablespoonful

the yolks of eight eggs and the whites of four
strained 'juice
and beat
then fry the same
of one lemon.
as an omelet.
remaining whites whipped to a stiff
froth with a pound of pulverized sugar, and flavored with vanilla or lemon.
1'hen dish the omelet, heap the frothed egg high upon it and put
in the
ovell for a few minutes

Sweeten to taste, add a pinch of salt,
Have ready the four

to brown.

of water

and the

the

DRESSED EGGs.-Boil

them and
the yolks. Mash the yolks very fino and mix with chopped
satisfaction

remove
celery and salad dressing .. This will be found to give better
than when using meats for filling.

'When cold, halve

eggs hard.

chopped

BAKED EGGs.-Mix

in equal parts;
butter.
season with salt and pepper
break an egg on top of each and
Fill gem pans half full of
Ask for Northrop, Robertson & Carrier's Pure Spices

and moisten with milk and melted

ham and bread crumbs

this batter,

EGGS.

45

sprinkle with rolled crackers and bake until
-Mrs.

J. H. Underhill.

the whites set.

Serve hot.

ANOTIIER.-Break

eight eggs

into a well-buttered

dish; put

salt, bits of butter,

and
oven and bake about

and add three

twenty minutes.

tablespoonfuls
Serve very hot.

in pepper
set in

of cream;

SCRAMBLEDEGGs.-Heat

one cup of sweet milk,

spoonful of butter with a teaspoonful
milk.

flour and stir
Into this put six beaten eggs.-Mrs. F B. Lee.

of

then

rub a table-
into the boiling

OMELET-Allow one egg to each person;

spoonfuls milk, one tablespoonful
powder;
Hobson.

to taste.

salt

Bake slowly for

flour, one-third

to each egg allow five table-
baking
M.

teaspoonful
twenty minutes.-Mary

OMELET.-One

cup of bread crumbs

five eggs, whi tes and yolks beaten separately,
a hot spider.-Mrs.

H. R. Pratt.

soaked, one cup of sweet milk,
Bake in

salt and pepper.

O:'\lELET.-Four

not

stirring

sweet milk, one small
thing,
cook slowly in a spider
lift
then
mi.nu tes,
to prevent
sticking.
Mrs. N. B. Jones.

eggs, yolks and whites beaten separately, one-half cup
the last
the mixture,
the

tablespoon flour, a little salt; add whites
them very
for about

thoroughly
ten minutes.

through
Cover

first five
lightly and carefully with a fork

center

for

this

three or

four

times until

cooked.-

from the
Repeat

CREAMEDEGGs.-Six

eggs boiled half an hour,
toast on a hot platter,

Six slices of
a layer of sauce on each slice of
in rings;
of the yolks

lay in cold water until
one-half
cream
toast, part of the white of
through
it.
Finish with a third layer of sauce, and place in the oven a few

quite cold.
sauce.
Put
the eggs cut
Repeat.
moments.
Queen Flake Baking Powder, Healthful, Economical

Garnish with parsley.

a sieve over

rub part

pint

46

IWGS.

OREA:USAucE.-One

pint of milk or cream, one heaping

ful of flour, salt and pepper
stir
is used a large tablespoonful

in the butter

to suit.

and flour ru bbed to a cream.

of butter

should be used.

tablespoon-
J..Jet the cream corne to a boil, and
If milk

Boil up once.

Beat

one scant

OMELET.-Five

eggs, beaten separately,

of flour mixed smooth with a little milk,
the whites
thing.
in half of

teacup of milk, one
salt and pepper
tablespoonful
an iron
to taste.
the omelet.
spidel' hot and well covered with butter,
'Vhen brown on the bottom set in the oven a few moments.
'Vhen done
fold and serve at once. Ohopped ham or grated cheese may be sprinkled
Should be made as quickly as possible,
over it before folding together.
JV. K. Prudden ..
as it spoils to stand either before or after cooking.-Mrs.

stiff and add the last

Have

pour

or eight hard-boiled

the eggs lengthwise,

ESCALLOPEDEGGs.-Four

cup of
two cu pfuls of rolled crackers, one stalk of celery chopped fine.
crumbs and
celery and bits of
in a hot oven
oycr crust.

bu tter.
Out
eggs, seasoned with salt and pepper and the chopped
buUer.
twenty minutes.

Pour over all milk enough to soften, and bake

placing in an earthen dish inlayers,

Serye with oliyes or cu t pickles

eggs, one-half

sprinkled

SCRA~mLEDEGGS AND OYSTERs.-Beat

the eggs together,

cream, chop the oysters well, salt and pepper
gether.

Serve on slices of bu ttered toast.

to taste,

add a little
to-

all

scramble

A DAIKTY WAY FOR PREP.\.RING EGGs.-'l\l.ke

separate whites

wish to cook;
whites very stiff and arrange
platter
oven and hrown.
ter Brown, Lake Oharles, La.

(or individual

from yolks,

in tho form of

leaving
little

dishes), place one yolk in each nest, put
and season on table.-Jf1.~.

Serve immediately

as many eggs as you
yolks whole, beat
nests on a greased
into hot
G'ltes-

Fresh eggs sink when when pu t in to a basin of cold water,

If the large end turns up in the water

the

stale
they are not

will rise and float.
fresh.
Queen Flake Baking Po\vder,

PElu'&arION

IN QUALITY-

ECONOMiCAL IN I'RICE.

BREAD.

BREAD.

47

~'A simple meal of bread and butter is a feast when beautified by the graces of

good breeding."

SDGGES'l'IONS.

Much

less time is required

than from inferior
to buy the best.

brands of flour.

for kneading

dough made from choice
It is economy of time and material

Perfect

bowl is better

to eighty

degrees

A heavy earthen

alternating
steadily maintained

success cannot be obtained in bread making if the ferment or
from cold to heat,
yielding
the best
than wood or tin for mixing,
" The
its behests
else is post-
is no danger of
the flour is in, and has been
the
the oven should be hot enough to brown a teaspoon-
the bottom

sponge is allowed to c}lange temperature,
seventy-five
results.
and the dough should be well covered to protect
true housewife makes her bread the sovereign of her kitchen,
must be attended
points, no matter what
poned.
working the bread too much, but after all
well worked and perfectly
better.
ful of flour in five minutes, and the heat should be greater at
than at

stages of bread making

the top of the oven.

to in all critical

In the earlier

is manipulated

from draughts.

fermented,

the less it

In baking,

there

"Always bake small,

as they are sweeter
hot an oven as white bread but should bake long.
for steaming
steaming after

thin loaves, unless forced to economize oven-room,
than large ones. Graham bread docs not require so
'l'ry baking first and
followed by bakin~."

for recipes which call

breakfast

YEAST.-At
two level tablespooufuls of sugar,

time take three heaping tablespoon-
OIIA)[PION
fuls of flour,
of
these into a bowl and pour on one pint of boiling water stir-
salt.
Northrop's Extracts, Highest in Flavoring Strength

tablespoonfuls

two level

Put

48

BREAD.

the time.

ring all
been previously
warm place until
them in three
a vegetable
luke warm add the yeast mixture

sieve is better-and

noon,

One quart of this will make
cans.

in to four quart

and put
sometimes
cool-and

rises and fills the cans.
use for bread as follows:

dissolved in one cup of

'When luke warm stir in two yeast cakes, which have
Set
this in a
potatoes, boil
a colander-or

luke-warm water.
twelve medium-sized
through

then pare

pints of water. When

done put

add one quart of cold water.
'Vhen
and set in a warm place till morning ..
loaves.
equally
cans will not be full bu t the yeast
too-

away in a cool place-not

the yeast

I divide

Stand

four
The

thick

the yeast

one call of

and if not

rrHE CHA~IPION BREAD.-rrake

add to it one tablespoon of melted
in flour until

full
lard and
fill with luke-warm water;
one teaspoon of salt.
enough to knead. Work
Stir
o.ne-half hour and put back in the dish for a second rising. When light
mold quickly and lightly into small
tins and
set in a warm place for one-half hour.
are loose
Prick the loaves with a fork before baking and rub lightly
in the pans.
If the dish in
with melted
butter,
which bread is set to rise is greased
it will
not stick to the dish when
both
waste of time and material.-Mrs.

the dough in,
to mold, and thus prevent

out
A. O. Bement.

in the baking
the loaves

or any clean, sweet

lard or fryings.

before putting

loaves, put

Bake until

taken

a trifle thicker

to make a batter

into the quantity

of salt and stirring

Excellent

results are obtained

the teaspoonful
flour
thirty minutes with paddle or wooden spoon.
mould into loa\'es, knead
one or two hours, according
stage of the process gives a fine grain and tenderness
easier

from the foregoing receipt by omitting
indicated
for griddle cakes and beating
'Then add flour enough to
and place in warm pans to rise for
the early
texture,
and is
. .J.V. E. Jones.

for many than the

to season of year.

The beating at

kneading.-Mr's

long.coutillued

thoroughly

of yeast

than

of

SALT HISINH

on two
Queen Flake, made by Lansing labor and capita).

of boiling water

BnEAD.-Pour

a pint

half

tablespoonfuls
tablespoonfuls
the morning
the yeast
careful
a batter
Beat
a stiff batter
that
ing board, mould
into loaves
much whiter
rising

made

of

salt.

set
of warm water

in a warm place
~nd

flotu
half
Put

of corn meal and a pillch
of
add
smooth.
to let
of

and
a pint
this
the water
two
this well and set

in a kettle
get

not

quarts
to rise in a warm place.

of warm water
tbis
scalded milk, when

too warm.
of

When

Now stir

cannot
into this
and when light

and better.

be stirred with a spoon,

turn

a piece of lard the size of a small
bake
the
Care must
J. F. Dublill.

as soon as possible,
not

as
to scald

be taken

or dough.-Mrs.

BREAD.

49

W hen
to rise over night.
flour

enough

stir

cool

until
light.
rises, pour
cooled,
add

in two
In
to make
being
it
into
flour.
to make
out on the mould-
apple. make
breacl will be
yeast,

in flour

the

CORN BREAD.-One

cup corn meal,

cup molasses,

two-thirds

This will

teaspoon
be enough

cam.

Put Oll coyer

~hirds
batter.
medium
powder
baking
hour.
Let
side up.-Mrs.

one cup Boyal
soda, a little
to fill half

full
to steam two hours.

patent
salt, water

flour,

two-
to make

two well-greased

Bake
turn

half
an
bottom

stana

a few minu tes

before

taking

off

coyer;

W. Donovan.

GUAHA)[ 13HE.\D.-Two

of molasses,

one

cnps buttermilk,
soda,

teaspoonful
thick with

spoon.

one-third

of shortening,

ono-

salt, one-third
After

flollr,
baked, wrap

two-thirds
in a damp

third
graham.
cloth.-iJ/rs

very

Mix
.

.A. J. Lamphere.

BOSTO~ BROW~ BHE.\ D.-Two

un ps of SOUl' nlilk,

two

tablesponfuls

one ronnded

sngar,
teaspoonful
salt,
flour or Voigt's
of lard as large
pan)
is excellent.-llfrs.

then

teaspoonful

sOlla, one scant

half

cup of molasses,

one half
Flouroigt
as a. walnut

cnp of corn meal,

it stirs

until
in your
in and bake

baking
one honr

put mixture

then

thicken
stiff with a spoon.

tin ( I nse a small

in a ycry slow oven.

with
Melt

one
graham
a. pieco
deep bread
rl'his

C. C. Wood.
O~E LOAF GU.\ILU[ BHE.\D.-Two

and a half

cups graham flollr, ono-

Gilkey's Baked Goods are always

fresh.

50

BREAD.

third ~up molasses, pinch of salt, a little melted shortening,
soda, and sour milk enough to make a thick batter.
Bake
-...l{rs. E ....lV. Perrill.

teaspoonful
rather
slow.

BROWN BREAD.-One
two small

of molasses,
with graham flour.

and one-half

cups of buttermilk,

teaspoons of soda, oue teaspoon of salt.

one-half

cup
Stir stiff

Bake in a moderate oven.-M1's.

D.

ill. Eo'ugh.

size of a walnut,

BROWNBUEAD.-Butter

salt, one egg, beat all until

tablespoonful
of
stir in two cups
in one large
of molasses, one teaspoonful of saleratus, one cup of graham
oven one

brown sugar,
of sour milk, and two cups of graham flour after which stir
tablespoonful
Bou I' and one-half
hour.-Jlrs.

Bake in. a moderate

one large
then

cup of 'white flour.

J. B. Porte'l'.

smooth,

BRO",YNBnEAu.-Onc

one well-rounded
meal,
cans.

ryc flour and graham meal;
Steam two hours.-Jtfrs.

and onc-half

cups sour milk, one cup molasses,
teaspoon soda, one teaspoon salt, one cup each of corn
one-pound B. P.

enough

three

for

T. E. Potter.

BROWS BHEAD.-Onc

cup
molasses, one egg, one teaspoon soda, pinch of salt, graham flour to stir
quitc thick.

Steam two hOllrs.-illrs.

and one-half

Olias. BrOfls.

sour milk,

one half

cups

BROW~

BHKAD.-Two

cups of SOllr milk, half
eggs, one t~aspoonfnl of soda dissolved in a little
flour,

two cups of graham flollr;

bakE! till brown.-.Jlrs.

two
cup of molasses,
cold watcr, onc cup of
John W/dfeley.

BROWN BHEAD (BAKED).-Jnto

two cups flour, one. half cup molasses, one-half

one Cllp warm water stir one-half cup
cup brown sugar,
flour until stiff as can bc stirred with
rise in tins over night.
Bake in

yeast,
and a pinch of salt.
spoon.
moderate

itlake
OY011.

Add Flonroigt
into loaves and let

BOSTONll}{ow~ BHEAD.-One

CLIpgraham flOlll', one cup corn meal,

Northrop's Extracts, Strongest and Best.

BREAD.

51

flour, one-half

in tin can, a pound

Boil
fill with the batter, putting

cup molasses, one teaspoon soda, one
one-half cup wheat
can is good.
.cup sweet milk.
the can
Grease the
can,
in~o a flat-bottom kettle with water enough to come nearly to the top of
the can, keep boiling for three bours then remove the cover, setting the
can'into

the oven for about

the cover on, set

Vlola S. .JJo.tJett.

five minutes.-

powder

baking

BOSTONBROWNBREAD.-Two

milk; one cup of molasses, one dessertspoon
flour, one cup of rye flour, one cup of Indian meal, a little salt.
four hours then bake half an hour.

cups of sweet milk, one cup of sour
two cups of graham
Steam

of soda,

BROWNBnEAD -One

two cups graham flour, one cup corn meal.

cup sweet milk, one cup sour milk, one cup
teaspoon soda,

brown sugar,
and salt.

Steam three hours.

GUAlIAMBREAD.-One

one egg, pinch of salt, one cup warm water.
Voigt's Flouroigt
until
and bake.-Mrs.

Albert Olark.

1'h~n beat

pint of bread dough, one scant cup of molasses,
in graham flour or
Leave in the dish
lct
it rise again

Stir
it will drop from a spoon.

it and turn into a greased dish,

so that

light.

OOHNBRE.\D OJ{INDIAN LO.\F.-Soak

two teacupfuls,
two teaspoons of soda.

about
salt,
Itoyal Patent
minutes

bits of dry bread in water, say
then add two cups of sour milk. one cup of sugar,
two ClipS fine corn meal, half cup of Voigt's
in hot oven tw.enty
Cook Book.

Steam two hours

then put

A good way to dispose of dry bl'cad.-Clwrlotte

flour.

STEA.MEIJBHOWNRUEAD.-One

ent) .. two of graham HOUI', or Voigt's Flouroigt,
teaspoonful of soda, one cup of molasses,
milk, a little suit.
milk; when sweet milk is used, use Queen ~'lake baking powder
of soda.

cup of white flour (Voigt's Royal Pat-
two of Indian mea.}, one
cups of
sour
in place
into the oven fifteon minutes

Beat well and steam four hours.

This is improved by:;etting

and one-half

is for

three

This

it

Queen Flake, a strictly high grade Powder.

52

BREAKFAST

AND TEA CAKES.

it

after
Most excellent.-

White House Cook Book.

is slipped from the mould.

To be eaten warm with

butter.

BOSTON BROWN BUEAD.-Three

cups of corn meal,

flour,
of soda.

three cups of buttermilk,
Steam three hours,

one cup of molasses,

then bake fifteen minutes.-Miss

two scant

three cups of rye
teaspoons
Dally.

BROWN BREAD.-One

cup of brown sugar, one egg, four

butter,

of melted
sour milk, one teaspoon
soft batter.-M1'ss

one-half

Tillie Bodamer.

cup of sour cream, one and one-half
salt, graham flour enough

soda, a little

tablespoons
cup of
for a

BREAKFAST AND TEA CAKES.

flour;

one-half

tablespoon of butter

cup of yeast, one-half

PARKER HOUSE ROLLs.-Rub

cup of sugar
tea, ru b the flour and bn tter and boil

and one-
half tablespoon of lard into two quarts of sifted Royal patent
cut a
well in the middle of the flour, pour one pint of cold boiled milk and
If
add one-half
wan ted for
the
Add sugar, yeast and salt, and turn all into the flour, but
night before.
in the morning stir up, knead and
do not stir.
let rise till near
put a little
melted butter
Place
in the pan about
J.1frs. Gertrude

on one-half and lap neatly over on the other half.

it stand over night;
tea time,

salt.
the milk and cool

then mould, cut with cake cutter,

and bake quickly.-

of an inch apart

three-quarters

and a little

Barry.

Let

POP-OYEHs.-One

cup of milk,

two teaspoons

the size of an egg,

powder, piece of butter
flour, one egg, well beaten.
tablespoon of bu tter will make a large pop-over
just

E .. Harvin.

of Queen Flake

baking
two cups of sifted Royal patent
A scant
if oven and gem pans are

right.-Jlfrs.
Northrop's Extracts, most perfect made.

Bake in a hot oven in gem pans.

BREAKFAST AND TEA CAKES.

53

two eggs, beat very light,

MUFFINS.-'rWo

cups sifted Royal patent

bowl break

In another
sweet milk~and two tablespoons melted
to the floui- and salt one-llaIf
teaspoon
into the flour and stir
teaspoon of baking powder, bake about
Oarrie Jones.

thoroughly.

flour, one-half

aeld two-thirds

teaspoon salt.
cup
Add
turn
of the bowl
is ready add one hea}Jing

together.

contents

butter, mix well
sugar,

all

twenty minutes

in gem pans.-

'Yhen

MOLLIE'S MUF.FINs.-One

egg,
spoon lard, one cup sweet milk,
one teaspoon Queen Flake
Mary Wright.

baking

two tablespoo:'lS white sugar, one table-
two cups Voigt's Royal patent
flour,

powder,

salt

to taste.

'rry these.-

MUFl<'INs.-One
a piece of butter
teaspoon saIt,
flour into
melted bu tter,
powder aud beat

and one-half cups of milk,
the size of a small

egg, one teaspoon

two full

thc milk,

teaspoons Queen Flake
beat

the egg nntil

very light.

sngar and salt, mix with the batter,

thoroughly.-1Vrs.

Lucy O. DalJi.(!.

two cups of flour, one egg,
sugar, one-half
Sti!' the
and to it add the
then add the baking

baking powder.

in the morlling- add one-half

OATMEAL

BHBA KFAST-)Il':FFl~s.-Soak

in a cup of water;

night
cup Voigt's Hoyal
flou!', olle-half
Queen :Flake baking powder sifted in with
irons
Oharlotte,

and bake
1l1ich.

in a moderately

.patent

quick

olle cup

rolled oatmeal

over
teaspoon saIt, olle
cnp milk and two teaspoons
the flour, dip in to hot gem-
Belle M. Perry,

ovcn.-Mrs.

STl~AMElJBUEAJ)

IX OUl's.-On.c

pint
cup Voigt's Uoyal patent

sonr milk, one-half

liour,

two cups

two-thirds

cup brown sug:u', one teaspoonful

salt, one-third

cnp shortening.

Steam two hours.

meal, one-half
Flouroigt,
spoonful

cup corn
graham or
sOtla, one tea-

GRA1LDl GElIs.-One

\
of butter,
spoonful of soda dissoh'ed in hot water; cream all
Voigt's Royal Patent

tahlespoonful

i'Jour Clln al ways be

bou~l.1t

III

two of Eugal', one tea-
then add two
together,
COCI{BURN'S

54

BREAKFAST

AND TEA CAKES.

cupfuls of sour milk and two of graham flour.
Mrs. Toolan.

Bake in a bot oven.-

GRANOLAGE)Is.-Into

three-quarters

of a cup of

add a pinch

cup of Granola
Drop into heated irons and bake twenty or thirty minutes.-Mnr.
Baker.

of salt and a few bits of chopped

rick milk stir one
dates.
H. B.

cakes

delicious

of stale bread may be utilized

HREAD GHIDDLE OAKEs.-Pieces

making
buttermilk
teaspoon to a large cup of milk, add a saltspoon of salt,
make a rather
Turner.

in
in the following manner:
Soak the bread in
Illto the milk in the morning beat soda, a scanOt
flour enough to
.AI.

and fry on a hot griddle.-M1'.~ .. Jessie

stiff batter,

o\'er night.

flour

SWEET MILK PAK-OAKE::i.-One

salt. Mix
to make good batter, one egg well beaton, a little melted
in one and

with
butter.
one-half heaping teaspoons baking powder.-M1's.

then beat
J. E. Nicltul.".

the batter a long time,

sweet milk,

it little

these

pillt

Beat

into

'rEA ROLLS.-Three

and one-half cupfuls sweet milk, one cup shorten-
ing (lard or bu tter), one Cll p yeast, one tablespoonfu Isugar, and a Iittle
In the morning add
salt.
one egg and mould. When this gets
into rolls and after
having become light again, bake.-]{illie

stifI with flour and let rise over night.
light make
}JTaU er.

Stir

COltN MUF.FI~s.-One

cup of Indian meal,

two cnps of Voigt's

Itoyal
two teaspoon-
Have the irons quite hot before putting

'two eggs, a little salt,

flour,

Patent
fuls soda,
in the baiter.-Jf1

two cups of sweet milk,

four of crea.m tartar.

......H. P. Bartlett.

A NEW WAY OF SERVIXG 'rOAsT.-'rake

eggs and
cold remove the whites and chop them fine in a chopping
dip very lightly into hot

slices of bread a delicate brown,

three hard-hailed

when perfectly
bowl.
Toast

QUEEN FLAKE makes elegant Pastry.

BREAKFASTAND TEA CAKES.

55

salted water and lay on a platter
a milk sauce as for milk toast but a little
chopped whites of the eggs.
a vegetable
for decoration.-Jfr~.

squeezer drop the yolks of

A. O. Bement.

Pour

and spread butter on sparingly.

Make
the
it nicely over the toast and then with
over the toast

the eggs prettily

into this

thicker.

Stir

FRENCH rfOAST.-Beat
slices, dip in the mixture

two eggs, add one pint milk, cut bread into thin
and fry brown.

rrO COOKOAT)IEAL.-Into
three cups of boiling water,
one full cup of oatmeal.
enough to keep from burning.
water
Mrs. J. B. Porte?.

to taste,

the dish in which it is to be cooked, pour
in slowly and thoroughly
salt
stir only
If cooked in a farina kettle, be sure the

Cook on slow fire twenty minutes,

stir

in outside kettle is boiling and. cook not

less than forty minutes.-

cup Voigt's Royal Patent

OLDFASIIIONEDJOlINKYCAKE.-One

one cup fine yellow corn meal, one-fonrth
teaspoonfuls
well beaten, one cup milk, one tablespoonful
order given, beat well, pour
oven from twenty to twenty-fiye minutes.-.Afrs.

flour,
one and one-half
two teaspoonfuls Queen Flake baking powder, one egg
softened. Mix in
in to a well-greased pan, bake in a mod{'rate

P. M. Howe.

cup sngar,

butter,

salt,

JOIINNYCAKE.-Two

cups Indian meal, one cup white flour,

soda stirred in two cups sour milk, one egg,
three

tablespoons melted butter or drippings.-Mr,~.

two eyen
two teaspoon-
Hem.y

teaspoonfuls
fuls
sugar,
Gibbs.

CORN .MEALGE)[s.-Two

cups of sour milk,

cup Voigt's Royal patent

meal, one.half
one teaspoon of soda and one of salt.-M?'s.
Nebraska.

flour, one tablespoonful

two eggs, one cup corn
lard,.
C. J. Hazleton, Omaha?

BREAKFASTMUFFlxs.-One

of
NORTHROP'S EXTRACTS. Best and Strongest

one egg, one tablespoon

cup sugar,

DREAKPAST

AND TEA CAKES.

butter,
flour,

melted
patent
spoon of salt.-Miss

one pint of sw'eet milk,

three

two teaspoons of Queen Flake baking powder, one small

cups of Voigt's Royal
tea-

EHzabeth 0' Oonnor.

MUFFINS.-rrWo

eggs well beaten, one quart sifted Voigt's Royal patent
two teaspoons Queen Flake baking powder, one teaspoon of butter,
thing,
gem tins.-

batter, bake in hot buttered

to make a thick

lard melted

in the last

and put

together

of

flour,
and one teaspoon
milk enough
Mrs. Roxie Donovan.

HrCE OIWQUETTES.-Boil

of
milk, with a pinch of saIt; when cold add one egg beaten very light,
with flour enough to roll;
fry in lard and sift powdered sugar over when
done.-AI-r

rice in one pint

small one-half

/Jrt,~kcll.

.....Emma

cup of

Sl'AXISII BUKs-Four

eggs, save the whites of

three for frostillg;

cups of sugar,
spoons cinnamon,
powder,
ping pan.

three-fourths

two of cloves,

cnp of butter,

one cup sweet milk,
two teaspoons of Queen Flake

two and onc-half cups Voigt's BOJal }latent

flour;

two
two tea-
baking
bake in drip-

Icing for BUlls.-"'hites
-Mrs. J. if. '-ndcrhill.

of

three eggs, one and one-half

cups sugar.

G HAlf rUI G E.~Is.-One

and onc-half cu ps SOUl' milk,

spoon of sngar,

soda, one large
rro the egg add the milk,
<>1' :Flonroigt, with
it will drop from the spoon.
bake in hot oven.-111r8. Wl/l. Dunavan.

the soda stirred in,

Have

then the salt and sugar,

two-thirds

teaspoon
two teaspoons mel ted bu tter, one egg.
then the graham tlour
it
fill and

the gem pans hot, grease,

to make a stiff batter,

so that

JOIl:K.~YC.\KE.-rrhree-fonrths

cups Yoigt's Hoyal pateut
salt,

two teaspoons Qneen B'luke baking

of a cup of corn meal. one and one-half
flour, one-half cup of sligar. one egg, pinch of
the size of an

powder, butter

T -I
01 e

t Setl.:.
0,

.'I:-;t: C"I~A •••

.JAJ>A~t:S}<; GOODS A:\D TOYS.

At L'orcl.:.tcr'l.:.

I'

0

,;;:J_

BREAKFAST AND TEA CAKES.

57

Sift meal,

flour and baking

powder

together,

then

egg, cup of milk.
add other

ingredients.-Mrs.

Emma Haskell.

'IlEA. CAKES -One-half
teaspoon

half cup water,
Royal patent
bake in a quick oven.-llf'rs. G. L . .Freeman.

flour enough to roll out.

soda, flavor with a little

cup of butter,

one cup sugar, one egg, one-
in
and

Cut with small cookie cutter

cinnamon,

and put

one quart

HAKING POWDEH131SCUIT.-Sift

flour with two heaping teaspoons of Queen Flake
'into it one tablespoon of lard or butter until no lard or butter
lumps;
thickness,
minutes. -Mrs. A. D. Baughman.

of Voigt's Royal patent
Rub
in
less than one inch in
and bake in quick oven ten or fifteen

also mix in a teaspoon of salt. Never

cut with biscuit cutter

powder.

remains

baking

roll

HUCKLEll1mRYGEl1s.-0ne

cup of sweet milk,

two teaspoons of Queen Flake baking powder .

flour, one egg, one tablespoon

Royal Patent
of bu tter,
teacup of huckleberries with one-third
ter.
Nice for tea.-Mrs.

in gem pans

J./. JJ. Jones.

Bake

in quick oven fifteen

two cups of Voigt's
of sugar, one tablespoon of
.Mix one small
of a cup of flour and stir into bat-
twenty minutes.

to

lumps,

to boil,

in the meal

auding a little faster at

COHN MlJSll.-PU t fresh water in a kettle
letting it sift

when it boils stir
prevent
conveniently
and it will be thoroughly
slicing cold mush thin and frying in a little
Book.

stirred with one hand;

taste,
the fingers slowly to
as thick as can be
set in oven in k.ettle, bake one hour
A delicious breakfast dish is made by
Cook

lard.-Oharlotte

the last until

cooked.

through

to suit

salt

hot

quart

DROP 13ISCUlT-One

of Voigt's Hoyal patent

three tea-
spoons of Queen Flake baking powder,
of sugar, half a tea-
cup of lard worked in the flour, add sweet milk enough to make a thick
Queen Flake Baking Powder, Absolutely Pure.

tablespoonful

flour,

58

batter.
ery Book.

nUEAKFAST AND TEA CAKES.

Drop in little pans or muffin rings and bake.- UniverMl Cook-

l

TEA HOLLs.-rrake

enough bread dough
the white of an egg, one tablespoonful

into it
to make a firm dough.
inch thick,
fold over and place
pan about an inch apart. When light bake in a very hot oven.-Sagl-
naw Ooo/.;Book.

cut out with a small biscuit

'York
for one small
of butter, ancI flour enough
Holl out an
in

four or
cutter,

five hours.

it stand

loaf.

Let

FLANNEL HOLLs.-One'

quart

of milk,

four

flour

sntIicient

to make a thin

batter,

eggs well beaten, Hoyal
in

to taste.

and salt

Put

inches deep and bake quickly in hot oven.

patent
cups four

SALLY LU~N.-One

cnp sweet milk, one-half

Voigt's Uoyal paten t flour,
fuls Queen Flake baking powder,

two tablespoons

sugar,

three eggs and a pinch of salt.

cup butter,
two scant

three cups
tablespoon-

GRAUA)I PUFI.s.-One

or graham flour, one-half
cnp wheat
sweet milk, one egg, one
tablespoonful melted bu tt.er, and one tablespoonful Queen Flake baking
powder.

cup Voigt's Flouroigt
cups

flour, one and one-quarter

BREAKFAST PUFFS.-Onc

cup of

of melted butter, one egg and' a pinch of salt.

flour, one cup of sweet milk, one
Fill muffin

tablespoonful
cu ps abou t half

fn 11and bake in a quick oven.

Buy Northrop, Robertson & Carrier's Extracts.

DIET FOR THE SICK.

59

'DIET

FOR THE SICK.

BY HELE~

CA)IPllELL,

PROFESSOR OF HOUSEHOLD

ECONO)JICS, MADISON

U.K1\'ERSITY.

ago had but dim comprehell~ion
a curc, bu t each year
the past year

of
sees more and
of
.Medical College have been required to take a course of
such as is given to trained nurses, and soon every graduat-
student will be made to think
it as essential a part of his
on food are increasing in
Treatises
food on health is receiving an

rrhc doctors of eyen a generation
the place of food in accomplishing
more stress laid upon it. Within
the New York
sick cookery,
ing medical
work as his anatomy or chemistry.
number
attell tion never given before.
reader

two which cover

two the students

and on all sides

the bearing

of

01'

the ordinary
very thoroughly:

there
For
ground
"~ick
train"ed nurse of wide experience,
.Mary F. Henderson, who prepared
vision of
series of bills of fare
in sickness.
Drinks
necessity in every family,
at one time or another ..

two physicians.

for convalescents,
and broths

Dietaries

for

the Sick,"

by l\{iss Mary Boland,

are
Cookery,"
and "Diet
the manual under

the necessary
a
by Mrs .
super-
diseases are given, a
and every form of food allowed
space, and the book is a
all must deal with

for different

the careful

have large

since sickness is something

of two or three bills of fare,

In the space at our command only a few dishes can be given, with the
for convales-
addition
and
cents
is necessary.
servi ng food for any invalid,
Take no substitute for Queen Flake Baking Powder

these being intended

but very nutritious

the most delicate

In preparing

cleanliness

requiring

simple

food.

60

DIET FOR THE SICK.

Careful

thing

served in delicate

stone

china

or gruel

in a thick

service is a large factor

shining glass and silver, and care to prevent

The
cup or plate will perhaps

in quick recovery,
to study the most perfect method

Spotless napkins,
over as one carries the tray, are the right of every invalid,
will often be absolutely destroyed where they are lacking.
broth
rejected when a poorer
enjoyment.
now part of a nurse's business
preparation
Prepare

and serving.
only a small amount of anything,

slopping
and appetite
best
be
china will be eaten with
and it is
both of

has proyen that gelatine
on jellies.

and never discuss it before-
that
A surprise will often arose it flagging appetite.
and do not be sat-
is not nourishing,
Bread from any brown flour will be
is especially
so much heat. A wooden
serving

hand.
chemistry
isfied to feed a patient
more nourishing
valuable for thin, chilly inv.alids, as it contains
tray, with legs six or seven inches high,
meals.

than the ordinary wheat

is very convenient

flour.

Corn meal

Hemember

for

Breakfast.-A

turned Ol1t with cream about
A cup of boiling hot water with sugar and cream.
coffee.

mould of cracked wheat or gerrnea made in a cup and
toast.
tea or

lightly-buttered
than

it. Sippets of thin,

Better

Dinncr.-A

slice of rare roast beef, or piece of broiled beefsteak,

a baked

potato,

apple sauce, a chocolate custard ..

Suppcr.-A
grape juice.

rice COlle with hot

sauce, graham bread and a glass of

llreakfast.-A

slice of Boston brown bread hot with cream. poached egg

on thin toast, hot water and cream.

Dinner.-Fricasseed

chicken and mashed potato,

dive dressed with the gravy of the fricassee
juice, whole wheat
hot sauce.

flour pudding,

a little lettuce or en-
lemon

and a few drops of

Supper.-A

samaIl dish of spaghetti

and tomato sauce, stewed peaches,

thin, and hot water a.nd cream.

dry toast
Queen Flake Baking Po\vder,

PEItFECTION IN QUALITY-

ECONO~llCAL

IN PlUCK.

DIET .FOR THE SICK.

61

Breakfast.-Oatmeal

porridge, oysters on toast, a cup of cocoa or choco-

late.

Dinner.-A

lamb or mutton chop with baked potato,

spinach on toast,

a baked custard.
Supper.-Oorn
Breakfast.-A

meal mush and milk.
sweetbread with rice and cream sauce,

a cup of Alke-

threpta

and dry toast.

chicken and stewed corn,

farina pudding.

whole wheat rolls and grape juice.

eggs, baked apple and cream, corn bread.

breast of prairie chicken or game, mashed potatoes,

stewed

Dinner.-Broiled
Supper.-Hard
Breakfast.-Boiled
Dinner.-A

Supper.-
Breakfast.-Haw

tomatoes,

corn flour cottage pudding.

'Wheat germ porridge and cream.

egg whipped,

thin, buttered

toast,

sweet oranges

sliced.

Dinner.-Oup

with cream sauce,

of clear
lemon jelly.

soup,

stewed chicken with rice,

cauliflower

Supper.-Granulated

wheat pudding,

stewed prunes with cream,

a

cu p of cocoa.

BEEF TEA.-1'he

simply a stimulant,

it in a. bottle and so extracting
of

only that

property
eggs, oatmeal or some such addition

old method of making beef tea by boiling the minced
beef, as was often done, putting
the juice,
gave as a result
the meat
remaining.
there
is absolutely no nourishment
in beef tea, and doctors no longer prescribe
it as such.
Half a pound of finely
minced beef, one pint of pure water,
a.cid, half a
saltspoonful
the
water, mixing well; a.dd the salt and mix all with the meat.
Let stand
an hour,
a hair sieve and rinse the residue with the extra
Northrop's Extracts, Highest in Flavoring Strength

Dilnte the acid in three-quarters

four drops of muriatic

Beef extract

is prepared as follows:

Unless

of salt.

strain through

is made,

of a pint of

DIET FOR THE SICK.

quarter of a pint of water.
be gi ven in a red wine glass.

If the patient objects to the red color it can

BEEF 'I'EA FORCONTALESCENTS.-Cut a pound of lean beef

bits nnd soak for an hour in a pint of pure soft water,
and boil for ten minutes or put
Pour off the juice,
toast or wafers.

season with a saltspoonful

into small
then cover closely
in the oven and let it remain for an hour.
of salt, and use, with thin

in a quart

Strain it. Add a half

BEEF, 'fAPIOCA AND EGG BRoTu.-One

for beef tca al)d soaked for an hour
slowly for two hours.
half a cupful of tapioca which has been washed and soaked an hour
warm water.
which a poached egg is pu t at
large
the boiling
<:rackers.

pOllud of leau beef prepared as
Boil
of salt and
in
Serve in a shallow bowl in
a well-beaten'
egg into a
at once with wafers or

the last, or stir
soup and serve

Boil slowly for half an hour.

of cold water.

teaspoonful

cupful

of

CHICKEN BROTu.-The

put on in three pints of cold water.
a boil, add a teaspoonful
and serve.
the broth is strained in which case it must
simmer half an hour longer.

of salt and simmer

A tablespollful

bones and a pound

from a chicken
Skim thoroughly when it comes to
Strain
of soaked rice or tapioca may be added after
to the fire to

slowl)' three hours.

be returned

of meat

Du. GAt:NT'S HICE JELLy.-Take

four

tablespoonfuls

bard for twenty minutes
two hours.
Place in an ice chest over night.
it in half a pint of milk.

Force through

in three pints of water;
strainer,

a fine bair

then let
and allow it

'fo use dissolve two tablespoonfuls

Yery useful

in intcstinal

troubles.

of rice and boil
it simmer
for
to cool.
of

INDIAN OR CORN )IE.\L GHUEL.-One

)lix three

tablespoonfuls

spoonful of salt.
we won! your

Ir(J{le. NOMiler Slack In me CilY 10selecilrorn.

quart of boiling water; one tea-
of corn meal with a little
L A. GILKEY, ~;d~11~K.~t~.c.

DIET BOR THE SICK.

63

'Cold water and stir in slowly.
.at once.

Boil one hour;

strain and serve; a cupful

ARROWIWOTJELLY.-To make arrowroot

of

the best Bermuda
cup of water

tablespoonfuls
and tUI'Il into a large
which two teaspoonfuls
of granulated
until clear and add one tablespoonful
Qn cold water
jelly,
.When wine cannot be used,
juice.

and pu t in a cold place to harden.
in place of it

individual moulds or small

over

is boiling

arrowroot with a little
that

sugar have b{!en dissolved.
of brandy or three of wine.

jelly: moisten three heaping
cold water
the fire and in
Stir
'Vet
in the liquid
cream .
of lemon

cups and pour
Serve with whipped

take one teaspoonful

often.

rro prepare

clear, stirring

jelly is excellent.

rrAPIOCAJELLy-Tapioca

in a double boiler with a cup of hot water and let

cup of tapioca in three cups of cold water over night.
pu t it
perfectly
-of half a lemon and two tablespoonfuls
set away until perfectly cold.
'Vhippeu
with this jelly.
If preferred,

it soak one
In the morning
it simmer until
Sweeten to taste and flavor with the juice
of wine.
into cups and
cream and sugar may be served

a blanc mange may be made with tapioca
soaking a cup of tapioca in two cups of water over night.
the fire in a double boiler
ous cups of boiling milk,
salt.
from the fire and Havor with wine or vanilla.
moulds and set away to harden.

and milk by
Place over
and stir
into it two gener-
of sugar, and a pinch of
times. Remove
into individual

the soaked tapioca
three
tablespoonfuls

stirring several
Pour

it cook slowly fifteen minutes,

Pour

Let

panada

make Scotch

SCOTCHP A.K A D.\. -To

them in a bowl and just

use six Boston cl'ackers
and scatter a Iittle gran ulated sugar and a grain of salt over each cracker.
Put
little nutmeg over them and add two tablespoonfuls
dish and let
not broken.
Queen Flake Baldng Powder, Healthful, Economical

it stand in 11 warm place until
Serve in the bowl.

a
Cover the
are soaked, but

boiling water.
of wine.

cover with

crackers

Grate

the

64

DIET FOR THE SICK.

oranges

ORANGE JELLY.-Orange

jelly will often tempt,
of Cox gelatine

To make it, soak half a package
-water for an hour.
Select perfect
centre and remove the inside, keeping
Take a genorous half-pint
stiff froth and add to the juice with a teacup of granulated
pint of hot water, and the soaked gelatine.
mixture
oughly heated.
to harden.

and looks inviting.
of cold
in a teacup
the'
skins whole.
the white of an egg to a
sugar, a scant
the
it is thor-
cu ps, and pu t in a cold place

over a fire in a pan of boiling water

Strain and fill the orange

of orange juice, beat

the diVIded orange

the dish containing

and stir until

them through

and cut

Set

or

teas.

broths

change

soups are a pleasing

is rich and well seasoned.

CREA~I AND MILK Soups.-Oream
Sago, pearl

plain
Take any white stock that
pan a half pint of the stock and the same quantity
comes to a boil add ono tablespoonful
cold milk, and let
it boil up once. Have
wish to use in the soup cooked and add it
requires
rice one hour;
be soaked in cold water half
time.

after
tapioca, barley or rice may be used.
into a sauce-
of cream. When it
of flour thoroughly moistened with
you
to the E'OUP and serve. Barley
tapioca must
of

the tapioca or whatever

two hours to cook,

and cooked the

sago and pearl

same length

an hour

Put

into pieces and put

CHICKEN JELLY. -Chicken

take a fowl weighing abou t three pOllnds.

Out
quarts
slowly up to the boiling

jelly may be used in a variety of ways.
Clean and
To make the jelly,
it
them into a sauce-
remove the skin and fat.
of water, a bay leaf, auu some pieces of
pan with two generous
it simmer
celery.
Cover and heat
then season with salt and strain into glasses and set away
for four hours,
jelly may be used cold or
to cool. When cold remove
and served like sou p. Heat a glass of the jelly and add a gill of
heated,
gelatine,
or
some
sherry
jelly into small
sugar and the juice of half a lemon.
cups and set away to harden.
This makes a very nourishing wine jelly.
Queen Flake, made by Lansing labor and capital.

:Nladeira wine, one teaspoonful

of dissolveu
the liquid

the fat.

point

Pour

'rhis

Let

DIET FOR THE SICK.

65

#

Pieces of the white meat of the fowl may be cut fine and put
glass and the liquid
\Vhen cold it
ing, sliced and put b~tween thin pieces of bread, buttered,
crust

taken off, or with slices of jellied

chicken with toasted

jelly poured

into a jelly
is appetiz-
and with the
crackers.

them.

over

half

thoroughly

boiler with just

BOILED RICE WITH EGG.-Boiled

rice with egg is excellent
a cup of rice and pu t

and gen-
it
into a
erally liked. Wash
to cover
it. When the rice is
double
it off and add one cup of milk
nearly done,
Beat an egg
and a little
thoroughly,
the rice from the fire stir
the egg into it as lightly as possible and serve hot with sugar and cream.

if any water
salt.
and the last

enough water
remains, pour

the rice cook slowly until

before

taking

done.

thing

Let

ADDITIONAL.

BY MARIE ARRUDA, GRADUATENURSE-TRAINHW SCHOOL.

GRAR.ur GRUEL OR OATMEAL.-One

boiling water, pinch of salt, one teaspoon
flour
a fine

Add two tablespoons

slowly one-half
cream.

in slowly.

strainer.

stirred

Boil

tablespoon

cream,

one-half

cup
sugar, one tablespoon graham
through

Strain

hour.

Boat well.

~rOASTCOFFEE.-Toast

throe slices of bread, over which pour one pint

boiling water, pour off water and add o.ne-third cup of cream.

To PREPARE STEAK FORTHE SrCK.-Scrape

a little salt and btl tter.

the meat and broil. Ad (01

BARLEY \VATEI~ FORTilE SICK.-To
Boil half
Sweeten to taste.

add two quarts
quantity

of water.

of milk.

half a cup of woll-washed
an hour.

barley
\Vhen cool add equal

A DmNK FORTHE SICK.-Strain

the beef

tea carefully

and

keep ice

Go to Cockburn's

for Royal Patent Flour.

66

DIET FOR THE SICK.

Just as it is taken put a small piece of ice in it.

around it.
will often driJlk freely of this when hot beef tea would be rejected.
not call

it beef tea in this case, but broth or drink.

A patient
Do

BEEF rrEA.-chop

fine a pound of lean beef, put

it in a wide-mouthed

jar, stand it in a saucepan of water and boil slowly until
meat

skim and strain,

is extracted;

if greasy, and give cold or hot.

the juice of the

Cut

Give it cold with a little

it into strips and squeeze out

Slightly broil a pound of

lean beef.

rrhe

round is best.
squeezer.
spoonful of claret wine may be added.
three tablespoons of juice.
to beef tea.
to be preferred
of milk into a large, perfectly clean bottle, drop in the
a quart
as

steak from the haunch or
the juice with a lemon
A table-
about
and is much

This is very easily assimilated

whites of three raw egg, cork it and shake hard.
mnch as he will

salt and celery essence.

Give the patient

of meat makes

A pound

tuke.

Put

Milk may in almost all cases be given with safety,

things produce

down when all other
pint
give
added to this if ordered and if the patient

of milk
two wineglassfuls

nansea.
of limewater,
short

tablespoons

a time

four

at

at

rro one pint of milk slightly warmed,

and will be kept
In such case add to one
or more if ordered,
and
Brandy can be
intenals.
can retain it.

in a large dessertspoon

stir
of
This makes a soft blanc mange

and set it aside to cool.

aloud, or in the presence

liquid rennet
yery easily swallowed.
, Heading
of the patient,
unless asked for, and should never be long continued.
is agreeable
or is permitted,
voice, without much emphasis and without
pauses
and do not fold and refold a newspaper,
you turn them.
-----------------------------
Queen Flake Baking Powder,

is never admissible
• If reading aloud
low
Do not make little
to pick out scraps for your own reading while the patient waits,
the leaves of a book as

l~e quiet and self-l)ossessed at all times.

read in an even,
gesture.

to the patient,

l'ERrE(]I'ION IN QUALITY-

or rattle

rather

ECONOl\lICAL

IN PRICE.

•

DESSERTS.

67

of syrup of

How DOSES OF IPECAC SHOULD BE GrVEN.-It

them if necessary.

small doses and repeat
a teaspoonful
year old, and repeated in. twenty minutes
free vomiting has been produced,
one-baif
the
between one and two may have a half

to give
half
ipecacuanha may be given to a child under a
'Vhen
can be given at
A child

if no vomiting occurs.

so as to keep the child slightly nauseated.

same interval,

For

this purpose

tbe quantity

larger dose.

is better

about

A moist

atmosphere

tends

to relieve

tbe breathing.

This

can be

secured by keeping water boiling in the room, one tablespoon turpentine
to two quarts of water.

A child su bject

to croup should be guarded

from the changes of the

weather with unusual

care.

DESSERTS .

••The true cook, be it known,

is an artist."

PIES,

PUDDINGS,

AND CHEAMS.

PIECRUST.-Take

lard and a little
with a knife,
knife; mix as little
not handle more

salt;

cut,
then one-half

three cups of sifted Hoyal patent

and mix with
cup of cold water, still

the lard through

flour, one cup of
the flour
stirring with the
the water has been added and do

as possible after

than absolutely

necessary.-Oltarlotte

Oook-boole.

PASTRY.-One-half

cup butter,

one-half

patent
awhile.

flour, whip in ice water with a fork.

!landle

as little as possible.-Mrs.

cup lard,
Better
G. J. Davis.

one pint Hoyal
to let
stand

it

PIE CnusT.-IIalf
w. E. Trager,

pound lard, one pound Voigt's Royal patent

flour,

:Eallt Side

:l\Iarket, Beef, Poultry and Fish.

68

DESSERTS.

rub well
use ice water
pinch of salt; mix it lightly.-Mr~.

together;

enough to wet

F. Lutz.

the lard and flour, a

MOCKMINCE PIE.-Two

cups

sugar,

two a:nd one-half

cnp bu tter,
two teaspoons

two-thirds

cnp vinegar,

fourteen

crackers,

cinnamon,

one teaspoon

cloves.-Jlrs.

cups water,
one cup-
P. E~

one-half
raisins,
Lacy.

sour apples,

THANKSGIVING MINCE a1EA-T.-Five

pounds

two l"ounds of English

three pounds of beef suet, six pounds
two pounds of raisins,
ground cinnamon,
one-half
meat
and add a little
cook all
the pastry moisten with sweet cider.-Miss

sweet cider;

two tablespoons allspice,

tender

cup salt, one pint molasses, one pint boiled cider.

and then chop the suet, apples and meat

four

currants,

the round

of
of heef,
four ponnds of sugar,
tablespoons
two of cloves, four nutmegs,
the
fine, mix them
"\Vhen put between

Boil

together

..

AUce Daily.

MINCE PIE.-Three

bowls of meat, six bowls of apples, one bowl of
molasses, one bowl of vinegar, one bowl of boiled cider, one bowl of suet
or butter,
fruit
nutmeg and cloves; one
juice or jelly,
teaspoon each of salt and black pepper.
raisins
are tender.-Mary

five bowls of sngar, one bowl of

each of cinnamon,

two teaspoons

two bowls of

boil until

Bender .

together,

raisins,

Put

..MOCKMINCE PIEs.-Ten

crackers,
cup melted bn tter, one cup sugar,

round

one cnp chopped
TaISmS,
one cup molasses~ one-half
two cups hot water, one tablespoon cinna-

(not

too strong),

teaspoon cloves, nutmeg.-llfrs.

C. J. Davis.

one-half
cup vinegar
mon, one-half

PU.MPKIN PIE.-One

egg, well beaten, one cup brown sugar, one-half
tea-
Bake with

size of hickory nut, one coffeecup milk.

one-fourth

cinnamon,

teaspoon

one-half

pumpkin,

cup prepared
spoon ginger, butter
rich under
Gilkey sells E. B. Millar Coffee, best

Franc E. Gardnp.r.

cruet.-Mr.~.

in the market

DESSERTS.

69

pumpkin
two tablespoons

or squash, well stewed,

powdered

take a large cup-
teaspoon
to make two pies baked in

ginger,

half

PUMPKIN PIE.-Of

two eggs,

sifted,
level cup of

iul
.salt,
.deep plates.
M. W. Howard ..

sugar, add milk

enough

One-quarter

cream in the milk is an improvement.-Mrs.

sugar,

teaspoons

two heaping

size of an egg,

LEMON PIE.-One

lemon, one cup granulated

of cornstarch.
of butter
the juice of the lemon and one-half cup of water. pu t on stove
Mix the sugar, butter,
together
into the boiling juice.
crnst and bake,
two tablespoons
brown.-Mrs.

then fill with the
of sugar
and put
J. M. Skinner.

custard.
on top of pie.

three eggs, piece
'rake
to boil.
aud stir
Line pie-tin with rich
of ~ggs, add
in the oven to

Stir until quite thick.

and yolks of eggs

Beat whites

cornstarch

Set

butter,

tablespoon

juice and grated

LEMON PIE.~One

cornstarch, moisten with a very lit.tle
cold water .. add one cup boiling water, one cup sugar, one well-beaten
rind of one fresh lemon.
egg, one tablespoon
Bake between two crusts.-illrs.
I.n a double boiler
'When boiling stir in
then beat
till
sugar,
over

place a cup of sugar and one pint oi sweet milk.
two yolks of eggs, and two teaspoons
the whites of two eggs to a stiff
top, put

of flour, stir
froth with a little
in oven and brown. Vanilla fiavoring.-Mrs.

a pie shell of good puff paste.

CREAMPIE.-Bake

E. A.. G-z'lkey.

Talbort.

Edward

spread

thick,

in double boiler,

set aside to cool. Have

:MOTlIER'SCREAM.PIE.-Heat
then

cup of sugar moistened with a little
pie-plate

ing point
half
thickened
when nearly baked fill with the mixture
white of one egg well beaten, a pinch of salt and a little nutmeg.
in a moderate
depends on careful baking.-Mrs.
Buy Northrop, Robertson & Carrier's Extracts.

one coffeecup of sweet cream to boil-
add one tablespoon
of flour and one-
cold cream or milk; when
lined with rich paste and
has been added the
Bak~
Delicious. Much

is set, no longer.
~N.B. Jones.

oyen until

to which

custard

70

DESSERTS.

CREAM PIE.-First,

line a pie-tin with crust

One pint milk, one-half cup sugar, put

pie:
hot add four
cook fifteen minutes,
one tablespoon vanilla;
to a froth,
€Y. E. Fpauld'ing.

tablespoons of cornstarch<, wet with a little cold milk;
two eggs, well beaten,

then add the yolks of

put

in crust.

Then beat

and bake.

Filling for
in a double cooker; when
let
and
the whites of the eggs

add three tablespoons

sugar;

frost pie, brown in oven.-Mr~.

BOSTON CREAM PIE.-Crust,

yolks of

whipped
One-half
cup of RpJal patent
powder;
quick oven.

cream is used to frost, one egg will do), beatell
cup of sugar, one tablespoon

of milk or water,

sifted

flour, one teaspoon of Queen Flake

two eggs and white of one (if
separately.
three-fourths
baking
tin in

in flat

flavor with Jenning's

Bake
'Vhen done and cool split with sharp knife.

lemon or vanilla.

Cream Filling

for Pie.-One-half

Royal patent
flour and sugar.
half ounce butter
crust,

flour well mixed.

into one-half

Stir
and stir until

and

cup

sngar

one-fourth

cup
One egg well beaten and mixed with
add one-
Flavor as above, and spread on

pint of milk jnst boiling,

thick.

frost or cover with whipped cream.-Mrs.

Mary R. Bryant.

SWEET ApPLE PIE.-One

,

a pinch of salt, sweet milk enough to make custard,
Bake in one crust. When done

sweet apple,

cup of grated

two eggs, well
sweeten and
add frosting
two eggs and two tablespoons' of powdered
frosting is

the pie in the oven till

Set

beaten,
and Havor to suit
made with
sugar,
brown.-Mrs.

flavored

taste.
the whites
to suit
Alex. Blair.

of
taste.

CnU)1I3 PIEs.-One

and one-half
flavor with lemon.

cups of sugar,

teacup of 9read crumbs, one quart of water, one
frosting,

the whites

five eggs,

two of

for

This makes three pies.-1lfrs. W. S. Griswold.

SOCTllERN PIE.-One

cop nice raisins,
sugar, one cup of boiling water, one-half
of
Johnson & Briggs Sell JENNINGS' EXTRACTS

seeded, one cnp of granulated
cup of vinegar, one-third

DESSERTS.

71

a cup of flour, butter
-Ma'J'ie Henderson.

size of small egg, and teaspoon of different

spices.

DELICIOUS PEACH PlE.-Line

pie-plate with

flour and sugar, of each one teaspoon,

together
then fill with peaches peeled and halved.
sugar
whipped cream.-Mrs.

and one teaspoon

Franc E. Gardner.

flour, with a few bits of butter.

rich

pastry.

Mix
and sprinkle over crust,
Sprinkle over one-half cup of
Serve with

Pl:KEAPPLE PlE.-/J1ake

in butter,

its weight

and quarter
add the well-beaten yolks of five eggs,
pineapple,
crust only~-Mrs.

lastly the whites of
P. E. Lacy.

the weight of one grated

pineapple
cream the butter and sugar

in sugar,
together,
then a cup of sweet milk and the
Bake in one

to a froth.

the eggs beaten

RICE PlE.-One

pint of milk, one-half cup of boiled rice,

of cream,
ning's vaniIIa.-Mrs.

two eg[S'3, four

E. E. Bu.sh.

tablespoons of sugar,

three spoons
salt and flavor with Jen-

one cup of ripe currants or cherries, mash them,
cornstarch,

the yolks of two eggs, one tablespoon

CURRANTPlE.-~rake
add one cup of sugar,
three of water, mix them and bake with one crust;
the eggs, add one tablespoon of sngar,
spread over
Any kind of fruit, or pie-plant,
Cook-book.

beat
the whites of
top, brown slightly.
can be llsed in the same way.-Clw'l'lotte

MERIXGUE

PlE-PLA:NT PIE.-One

cup of stewed pie-plant,

spoon cornstarch
teaspoon of butter,
lemon, mix thoroughly
egg to stiff froth with one tablespoon
when done.
-Irma T. Jones.

one tea-
or flour, one cupful of sugal', one yolk of egg, one-half
extract of
the
and spread over the pie
Try it.

and bake in one crnst.
of sugar

Brown lightly in the oven.

flavor with Jenning's

small pinch of salt,

to lemon pie.

the white of

Equal

Beat

Best Buckwheat Flour in the city at Lacy & CO.'S

72

PUDDINGS.

PUDDINGS.

of

stew until

ripe SOUl' apples,

DESSERT OFApPLES.-Make

finely flavored,
soft,

into it a ponnd
cored;
into a mould.
answer;
in a farina
from the mould and pour this cream custard around it and serve.
with vanilla.-.M'1's. G. E. Bement.

a rich syrup of a pound of sugar and put
nicely pared and
then mix smoothly with the syrup and ponr all
into a pint of rich cream, or if none, new milk must
it just boil up
the apples
"Flavor

two well-beaten eggs, half a cup of sugar, and let

then set aside to cool. When

kettle,

cold,

take

Stir

ICED ApPLEs.-Pare

and core one dozen large apples;

butter

and cinnamon

Cool, and if possible without

mixed with a little
done.
dish,
it on top and sides and set in the oven a few minutes
Serve with cream.-.Mrs. O. E. Bement.

if not possible, pour off the juice.

breaking, put

or nutmeg,

fill with sugar
bake until nearly
the' apples on another-
lay
to brown slightly.

Have some icing prepared,

Cover

four eggs,

and strain

till dissolved,

cold and thick,

box Cox's gelatine,

I.JE)lOX SrOKGE.-One-hulf

sugar
into tin basin.

Soak for half au hour,
and stir

juice of three lemons, one pint of boiling water.

the boiling water, add the
jnice

two cups of
the gel-
sugar,
then pour
atine with one-half cup of cold water.
add the
over it
to
lemon
stirring occasionally.
to a stiff
stand until
and add the well-beaten whites of the eggs,
froth with Dover egg beater
then turn in monld and set on ice to harden.
beating
Serve with whipped cream or vanilla sauce made with onc pi!lt of milk,
va-
yolks of four eggs,
nilla.
and
Stir over tho
sugar
in FRESH AND SALTED MEATS, OYSTERS, ETC.
W. E. TRAGER, Dealer

one teaspoon
Beat
then add them to boiling milk.

the milk on to boil

Jennings'
the yolks

in double boiler.

two tablespoons

in cool place

Pu ~ this

all until

until

light,

Then

beat

it

smooth,

Pnt

together

sugar,

PUDDINGS. 

73 

fire  for  two  minutes,  take off, put  in vanilla  and  set away to  cool.—Mrs. 
Edward  Oahill. 

GENUINE  ENGLISH  PLUM  PUDDING.—Crumbs of a one-pound  loaf  of 
bread,  one  quart  of rich  milk  scalded  and  cooled, one pound  washed  and 
dried  currants,  half  pound  of stoned  raisins,,three-fourths  pound  of beef 
suet,  two grated  nutmegs,  one  tablespoon  of  cinnamon,  the grated  peel 
of  two oranges or lemons, one-half  pound citron,  one pound  brown  sugar. 
(The  brandy  and  wine prescribed  originally  may  be omitted.)  Steamed 
in  a mould  or floured bag five or six  hours.—Mrs.  M. W.  Howard. 

STEAM  PLUM  PUDDING.—One  cup  raisins,  one  cup  currants,  one  cup 
suet  chopped  fine,  one cup  molasses,  one cup  bread  crumbs,  one cup  hot 
water,  one cup  Eoyal  patent  flour,  one  teaspoonful  DeLand's  soda. 
Steam  three  hours.  Sauce for  same:  Cream,  one-half  cup butter  and 
one-half  cup  sugar  together,  flavor,  nutmeg  or vanilla.—Mrs.  Toolan. 

PLAIN  PLUM  PUDDING.—One  cup  of  suet  chopped  fine,  one  cup of 
molasses,  one  cup of milk,  two  cups  of  raisins, or one of  currants and 
one of raisins,  three of Royal  patent  flour;  of  soda,  cloves  and salt  one 
teaspoon  of each.  Rub  the  suet  well  with  the  flour.  Boil  two and  one-
half  hours.—Mrs.  Whitehead. 

FRUIT  PUDDING.—One  egg,  one  cup  of  milk,  one-half  cup  of  sugar, 
one  tablespoon  butter,  two cups  flour,  two spoons  Queen  Flake  baking 
powder.  Put  fruit  or jam  in cups  and  fill  with  the  batter  and  steam. 
Serve  with  hard  sauce.—Mrs.  E.  Dunhin. 

ORANGE  DESSERT.—Pare  five  oranges, cut in  thin  slices,  pour  over 
them  a coffeecup  of  sugar,  make  a  custard  of  three  eggs,  one  pint  of 
milk,  one  tablespoon  cornstarch  and pour  over  the fruit.  Beat  the 
whites of eggs to froth  with  two  tablespoons  powdered  sugar,  pour  over 
custard  and  brown  in the  oven.  Serve  cold.—Mrs.  E.  Dunhin. 
Rork's  New  Grocery: 

74 

PUDDINGS. 

BLACK  PUDDING.—One  cup  of  molasses,  one  cup  of  water,  two  table(cid:173)
spoons  melted  butter,  one teaspoonful  soda,  three  cups  of  Royal  patent 
flour,  one  cup of  raisins  and currents,  mixed  spices  to  taste.  Steam 
three  hours.—Mrs.  C. M.  Chittenden 

FRUIT  PUDDING.—One  egg,  one-half  cup  of  sugar,  one-fourth  cup of 
butter,  one  cup of sweet  milk,  one and  two-thirds  cups of  Royal  patent 
flour,  two  teaspoons  of  Queen  Flake  baking  powder,  one cup of  fruit 
stirred  in last.  Steam  one-half  hour  and serve  with  soft  sauce.—Mrs. 
Ed.  Johns. 

ORANGE  SHORT-CAKE.—Mix  as for  biscuit  and bake  in a thin  round 
pan,  split  while  hot  and  butter  well,  slice  the oranges  crosswise,  remov(cid:173)
ing  all  seeds  and  place  between  the  cake  and  on top, being generous  with 
both  oranges  and  sugar;  serve  with  whipped  cream.  This is a  beautiful, 
wholesome  and  delicious  dish. 

ORANGE  SHORTCAKE.—Beat  together  one teacup  of  sugar  and  one 

tablespoon  of butter;  beat  three  eggs very  light  and add;  sift  together 
two  teacups  of  Royal  patent  flour  and a  heaping  teaspoon  of  Queen 
Flake  baking  powder  with a little  salt,  add  one cup  milk,  bake in deep 
tin  plates.  Peel  and slice  four  oranges  and cover  with  sugar  and let 
stand  until  ready  to put  together,  split  the  cakes,  put  a layer of  orange 
between  and sweetened  whipped  cream  on top.—Mrs.  Fred  S.  Lawrence. 

BROWN  PUDDING.—Two  eggs,  one-half  cup  sugar,  one-half  cup 
molasses,  piece  of  butter  as large  as a walnut,  one cup of  sweet  milk, 
one  and  a half  cups  Royal  patent  flour,  two teaspoons  Queen  Flake  bak(cid:173)
ing  powder;  stir  thoroughly  and  steam  for one and a half  hours. 

Brown  Sauce.—One  cup  of sugar,  one  tablespoon  of butter,  two  table(cid:173)
spoons of flour, one  tablespoon  Baker's  chocolate,  one  scant  teaspoon  of 
Jenning's  vanilla.  Stir  to a cream,  then  pour  over it two  cups  of  boil(cid:173)
ing  water,  stir  till  smooth.—Miss  Minnie  Ross. 

Northrop's  Extracts,  most  perfect  made. 

PUDDINGS.

75

SUET PUDDING.-One

CUp chopped

seeded raisins, one cup milk, sour
cinnamon
flour
than for cake

and clO\Tes, salt,

suet, one cup molasses, one cup
soda,
stiffer

if you have it; one teaspoon
to make a stiff batter,
a little

TROY PUDDING.-One

cups
three and one-haJf cups flour, one-half cnp molasses, one

cup suet chopped fine, one and one-half

seeded;

raisins,
cup milk, one teaspoon soda. Boil
sugar,

Sauce.-Five

three hours.
one tablespoon

tablespoons

flour,
spoons butter, mix and ponr over it one cup boiling water,
boil and stir
Pr1ldden.

and grated

in the

juice

rind of a lemon.-Mrs.

three
table-
let come to a
fV. K.

GRAND~roTHER'S SUET PUDDING.-Scald

cups corn meal with
one and one-half pints milk. When cool add one cup molasses, one cup
chopped snet, a little salt, and if not a thick batter,
add milk or meal as
occasion requires.
three hours in
salted water.-Jfrs.

in a bag, with room to swell, boil

Put
H01Cal'd.

three

SUET PUDDING.-One
sweet milk, one cup of
even teaspoon
with liquid sauce.

of soda, a little

cup of suet, one cup of molasses, one cup of
flour, one
raisins,
~ro be eaten

cups of Hoyal patent
Steam three

hours.

three

salt.

Every Day Sauce. -To
butter,

one tablespoon
flavor to taste.

one pint of boiling water
cornstarch,
one tablespoon

add one cup sugar,
and

of salt

pinch

SUET PUDDING.-One

cup chopped

molasses,
cinnamon,

two cups
nutmeg,

stoned
cloves.

three

raisins,
cups
Steam three honrs.

suet, one cup sour milk, one cnp
flour, one teaspoon soda,

Sauce.-One
Pour

heaping

teaspoon

of cornstarch mixed

on this

the well-beaten

water.
cook
Add
two eggs; when cool add
Everything Cheap and First=Class at Rork's,

a pint of boiling water
yolks of

and

smooth with
thoronghly.
the whites

l\~~~~:enE.

76 

PUDDINGS. 

beaten  to a stiff  froth.  Flavor  with  the  juice of  lemons —Mrs.  George 
Pratt. 

SUET  PUDDING.—One  cup  molasses,  one  cup  sour  milk,  four  cups 
flour,  one cup raisins,  three-quarters  pound  beef  suet  chopped  fine, two 
eggs,  one teaspoon  cinnamon,  one  teaspoon  of  cinnamon,  one  teaspoon 
soda,  a little  salt  to taste.  Steam  three  hours. 

Dip  for  Pudding.—One-half  cup  sugar,  one  tablespoon  flour,  butter 
size  of  an  egg.  Wet with  a little  cold  water,  then  pour  boiling  water 
over  enough  to make a thin  gravy.—Airs.  0.  E.  Spaulding. 

BOILED  OR  BAKED  INDIAN  PUDDING.—Ten  heaping  tablespoons  of 
meal.  Moisten  with  water  enough  to boil into a thick  mush,  then  thin 
with  three  pints of milk,  add one-half  cup of molasses,  three  well-beaten 
eggs,  one-half  teaspoon  of  salt,  butter  size of an egg,  one-half  teaspoon 
of  cinnamon,  tablespoon  of  ginger.  Dissolve  a  good  half  teaspoon  of 
soda  and  stir  in.  Bake  in  a  moderate  oven  one and  one-half  hours, 
stirring  occasionallj\—Mrs.  Albert  Clark. 

BAKED  INDIAN  PUDDING.—One  quart  of  milk,  three  eggs,  one and 

one-half  small  cups of  Indian  meal,  a lump  of butter  as  large as an  egg 
and  a little  salt and a cup of  molasses.  Bake  one-half  hour.—Mrs.  A. 
II.  Whitehead. 

SUET  PUDDING.—One  cup of suet  chopped  fine,  sprinkle  on  a  little 
flour  to  keep  from  sticking,  two and  one-half  cups  flour,  one  teaspoon 
baking  powder,  one cup chopped  apples, one cup raisins, three  eggs  beat(cid:173)
en  separately,  spice, and add one-half  cup molasses, a little  salt.  Steam 
and  boil  two hours; serve  with  sauce.—Mrs.  Grace C.  Greene. 

ANGEL'S  HASH.—One-half  dozen  oranges,  one  quart  of  strawberries 
or  red raspberries,  one teacup of  grated pineapple, add California  grapes 
and  slieed  bananas.  Sweeten  to taste and serve  with  whipped  cream.— 
Winnie  Wessell. 
P.  E. Lacy  &  Co. 

PUDDINGS.

77

FIG PUDDHm.-Six

ounces beef suet

chopped

fine,

three-quarters

grated

pound
chopped well together,
Steam three hours.
Do'ward.

bread without

crust,

add one cupful

Any ki,nd of sauce that

six ounces

sugar, one pound of figs
sweet milk and nutmeg to taste.
M. W.

is preferred.-Mrs.

PUFF PUDDING.-Three

the yolks of the eggs, half of the milk and the flour together until
then add the whites beaten stiff and the other
Bake in buttered
thinned with hot water and flavored.-Mrs.

eggs, one pint of milk, half pint of flour, beat
light,
half of milk and fl()ur.
and sugar

sauce made of butter

Eat with thin

F. lB. Lee.

tin.

GRAHAM PUDDIXG.-One

soda, one egg, one cup raisins,

cup sour milk, one cup molasses, one and
two ClipS graham or
sauce
the best
longer,

and one-half

Serye while

hot with

a hard

cup of
to a white cream, add the white of one egg, beat a little

Beat one cup of sugar

Steam two hours.

of Jennings'

vanilla, put on ice until wanted.-Mrs.

teaspoons

one-half
Flouroigt.
made as follows:
butter
add two teaspoons
P. E. Lacy.

GRA.H.tur PUDDnm,-

one cup good Porto Rico molasses, one cup of
Boda.

$team for three hours.-Mrs. J. H. McClure.

Two cups graham flour, one cup sweet milk,
two teaspoons of

raisins,

PUDDING SAGCE.-One
of sugar, a pinch of salt,
lemon, one egg and bu tter
with cold water,
then turn
butter,
lemon
boiling starch.-jlfrs.

egg,

.

tablespoon of Kingsford's
the juice

and grated
size of a walnut.
on thc

starch

cornstarch,

one cup
yellow of the rind of one
cornstarch
Dissolve
Stir
and pour on the mixtur~ the

to thicken.

hot water

the

and sugar

together,
J. H. Me Glu1'e .

GRAlIA)I

PUDDING.-Two

cups buttermilk,

teaspoons of soda, a pinch of salt.
Stir
Rorh:'s Cash Grocery IS TOE ':~'~l~~

one-half cup molasses,

two
thick as cake with graham flour,
Pure Food Supplie~

,.

78

PUDDINGS.

add a few raisins or dried fruit.
Eat with cream and sugar.-M'rs.

Put
Edward

Talbot.

in basin and steam two honrs.

ApPLE FRITTERS -Make

two eggs, whites and yolks beaten separately,
flour, one teaspoon
flour.
and fry in hot

a batter with one cup of sweet milk, one
two cups
baking
powder
and mix in the
These
are yery

of Queen Flake
Chop some good tart apples
syrup.

teaspoon of sugar,
of Hoyal patent
mixed with the
batter
lard.
nice.-Mrs. A ml'ie Collins.

Serve with maple

BACHELOR PUBDIXG.""""-Pareand remoye the cores of two apples
currants

then mix together with one cup cleaned

(good
and
three eggs and the juice and rind of one
the dry ingredients, mix and
into
Serve hot with a hard

two hours.

put

sized), chop fine,
one pint bread crumbs.
this
lemon,
pudding mould.
Steam or boil
or liquid sauce.-llfrs. Grace C. Greene.

Beat
over

pour

then

for

HONEYCmIll PUDDING.-One-half

one-half cup of sweet
cup of Royal patent Hour, foul' eggs, one cup of molasses,
soda.
Bake

and add to the above.

milk, one-half
one teaspoon
one-half hour and serve with hard sauce.-ilJrs.

Pu t soda in molasses

cup of butter,

J. .l.Yoake'l'.

GRAlIA)I PUDOIXG.-rrwo

milk, one cup of molasses, one cup of raisins,
spices to taste.

Steam two hours.-Afrs

.. J..1Yoaker.

CilpS of graham flour, one cup of sweet
two teaspoons of soda, and

CRU)!B Pn>DING.-One

of

quart

one pint

sweet milk,

of bread
cup of sugar, yolks of four eggs, bu tter size of an
'Yhen done, spread
add one cnp of
the jdly

Bake ill slow oven.

Pour oyor

lemons.

jelly, whip the whites of eggs to a froth,

flayor with the juice of

three-fourths

crumbs,
egg, grated rind of onc lemon.
over a layer of
powdered sugar,
and bake a light brown.

Serve cold.

GOODSTEA~IED PCDDING.-One
Rork's New Store, New Goods, Square Deal.

cup raisins,

one-half

cup molasses,

PUDDINGS.

79

two yolks of eggs, one and one half

flour, one teaspoonful

<me cup warm water,
Royal patent
.sauce as follows: One cup sugar, one egg, butter
tablespoon flour,
stir
boiling milk and flavor with Jennings'
A. M. Robson.

two tablespoons

cold water,

extract

soda,

steam two hours;

cups Voigt's
use with
size of a walnut, one
these
into one pint of

lemon or vanilla.-Mrs.

in baking

cups sugar,

one and one-half

Take one and one-half

ApPLE DUMPLINGS.-Put

two cups water
dish, and set on top of stove so it will
baking powder,
lard, mix together with milk so you can roll it out quite thin,
apples as possible in each
then put
them in the hot

and piece of butter
boil.
tablespoon
cut
piece: put
syrup and bake.-Mrs. T. E. Potter.

in pieces and put as much of sliced sour

flour, one teaspoon

and roll

in flour,

together

edges

cups

,V ASIIINGTONPUDDING -Two

cups Royal patent

lasses, one cup milk,
teaspoon
soda, one-half
be eaten with pudding

one teaspoon

spoon of salt,

sance.-Mrs.

cinnamon,
two eggs;
T. E. Potter.

flour, one cup mo-
one of cloves aud one
To
steam two hours.

PEACU PUDDING.-Oover

the bottom of a well-buttered

with two layers of peeled peaches,
them a Latter made as follows:
milk,
of Queen .Flake baking
steam one hour.-Jlrs.

two cups flour,

two eggs, butter

powder.
Bake
W. Ii. Prudden.

One-half

either whole or quartered,

baking dish
pour over
cup
the size of an egg, one teaspoon
of an hall r or

three-quarters

three-fourths

cup sugar,

ll.\.KED SWEET ApPLE PUDDING.-Pollr

boiling milk over three cups
corn meal, when cool add half-cnp molasses, a little salt and two cups of
batter,
chopped sweet apples.
to be baked
six or more hours
oyen is available it
in a moderate
should stand in over night.-MrcS.

be a thick
If a brick
lV. IIoward.

The mass should

heat.
lV.

Omu.:!! PUDDING.-Onc
P. E. Lacy & Co., Dealers

small

spoon of butter,

one large

In CornJlleal, Uuckwhcat,
Grahaul

and I"iDe

spoon .of
Flour.

80

PUDDINGS.

two large spoons of sugar,

flour,
four eggs. Mix and cook in one pint of milk.
whites of the eggs, when beaten stiff, and bake twenty minutes.
immediately with cream and sugar.-Lilah

salt and Jennings'

E. Elder

'Vhen cool stir

vanilla,

the yolks of
in the
Serve-

KISS PUDDING No.

l1.-Yolks

of

tablespoons cornstarch.

and one-half
one pint boiling water and let boil until
the eggs stiff,
cup sugar
brown.-M1's.

add one-half
F. B. Lee

three eggs, half cup of
Beat
light.
it
beat
and spread over

this until
thickens,

sugar, one
Add to this
the whites of
top and
the

OUP DUMPLINGs.-One

milk, one teaspoon of Queen Flake baking powder, Royal patent
to make a stiff batter.
tween.

egg, one tablespoon of butter, one cup of sweet
flour
jam be-

Steam half an hour.

cups with raspberry

Drop into buttered

Sauce.-One

egg,

two tablespoons

sugar and flavor with nutrneg.-Mrs.

of boiling milk, one tablespoon of
Emma Haskell.

SNOW PUDDIKG.-'fhree

tablespoons

of cornstarch

of milk.
together,

the whites of two eggs, put with the cornstarch,

Beat
pu t in a mould and set away to cool.

cooked in one pint
beat well

Sauce.-One
let

two eggs,
niIla.-Mrs.

this come to a boil.
Emma Haskell.

cup of sweet milk, one tablespoon

of sugar,

'Vhen cold flavor with Jennings'

the yolks of
va-

STEAllED PUDDlKG.- One cup of sour milk, one cup of molasses,

one teaspoon soda, one teaspoon of cinnamon,

two
one teaspoon of
a stiff batter.

eggs,
cloves, a little
Steam two hours.-Jliss

salt,

and Hoyal patent
Tillio Bodermcr

flour

to make

QGICK TAPIOCA PGDDIXG.-Soak

four cups of hot water over it and let

tapioca a few min-
utes, pour
it boil until clear, add
one cup of sugar, haye a cup of apples or peaches prepared,
in the
JENNINGS & SMITH'S EXTRACTScan always be bon[ht at Johnson & Bri[[s'

one cup of pearl

stir

PGDDIXGS.

81

frui t) set over fire long enough to cook the frui t.
cream anu sugar.-l11rs.

P. E. Lacy.

Sene while warm with

PINEAl>Pl.E PUDDHw.-Take

chopped

fine, butter

it slices of cake or bread,

of pineapple
bottom of
sprinkled with sugar) and so on till
over
Bake
with sugar and cream.-Mrs.

top a cold custard.

the

a pudding

dish and place

slices of sponge cake or bread and a can
in the
a layer of pineapple, w€'ll
Pour
cake.
To be eaten

full, having
slowly two hours.

the last

then

John JVllileley.

oranges pared and cnt

SUND.\.y DESSERT.-l'wo

two eggs, one tablespoon of cornstarch moistened.

place ill a dish and sprinkle with sugar.
yolks of
stantly and when cooked ponr over the oranges.
eggs) add two tablespoons of sugar and spread over the custard.
lightly

C. J. Hazelton) Omaha, Neb.

into small pieces)
One pint of milk, boil and add
Stir cou-
the whites of the
Brown

cold.-.M?'s.

and sene

Beat

FRUIT LOAF.-One.half

box gelatine)

enough

cold water

gelatine)
and gelatine
oranges)
be caten with or without

juice of ono lemon, one-half

cup of sugar;

put

in a bowl, pour over it ono cup of hot water.

thc same of bannanas

in six cups and fill with the liquid.

cream.-Mrs.

John Rork.

to soften
lemon) sugar,
Slice three
To

COTTA(;E PUDDIXG.-One

sugar,
tablespoons of melted butter)

teacu p of

Two and one-half cnps of Boyal patent

sweet milk,
powder.

three

Tho sauce-Ono-half

one egg, one
of
two teaspoons of baking

teacnp

flour.

cup of sugar

and tablespoon of bu tter;

stir to a
teaspoon corn-
and sugar as soon as scalded; white of one egg and

cups boiling water, one large

Oue and ono-hulf
add butter

cream.
starch;
juice aI}d rind of one leDlon.-Mrs.

Geo. Ritter.

MRS. STOHH'SPeI)})}
cup of powuered sugar,
nings' vanilla. After beating the eggs pu t the yolks and whites
Ask your grocer

eggs beaten separately,
one tea-
of milk. ono teaspoon of J on-
together,
Sparkling Gelatine.

~G S..\r(]~.-Two
four
tablespoons

for Knox's

PUDDINGS.

.add the sugar and vanilla, and beat
,the milk.

is not

'fhis

to be cooked but serve cold.

thoroughly.

Just before serving add

SOUR SAGCE FORPUDDLKGS.-Eonr

-tel', one of Hour, one-half cup of boiling water, boil one minute
winegar

lVinnie Wessell.

to suit.-

tablespoons of sugar. one of but-
and add

pint fruit

according

to kind of fruit,

FRUIT CREAu.-One-third
three-fourths
cream,

pint of water,
pint of whipped
sweet add lemon juice.
add dissolved gelatine (strained),
whip
and juice until
fThen add the whites of the eggs beaten with a little pulverized
and last of all,
moulds.
very nice.-illrs. C. J. Davis.

of a box of gelatine dissolved in one-fourth
juice, whites of three eggs, one-half
sugar
if juice is too
Place juice aHd sugar together and warm slightly,
it begins to jelly,
eggs and cream.
sugar
in
is

dish or place
chopped fine and added last

set in a cold place until
light,
adding

is used the fruit

Pile in a fruit

the whipped

If pineapple

gelatine

cream.

before

PIKEAPPLE FLOAT.-One

pint of water,

one coffeecup of sugar, when boiling add four
dissolved in cold water,
"Then cool pour over pineapple
spread beaten whites of three eggs.
Mrs. F. B. Lee.

it boil

picked

let

juice and pulp of two lemons,
tablespoons of cornstarch
constantly.
On the top

fiue with a fork.

stirring

fifteen minutes,

Sweeten and flavor as you like.-

Use Knox's Sparkling Gelatine.
PI.:KE.\.PPLECREA~I.-One

Soak one-half box of gelatine

gar.
dissolved, one fresh pineapple
cream, when gelatine
a mould and set away to stiffen.
pineapple,

in one cup of milk until

pint of cream whipped stiff, one cup of su-
thoroughly
to the
into
of

Cocoanut may be used in place

(or one can of pineapple),

sugar and apple, pour

added

is cool add the cream,

using half cup of cocoanut.-.Ll1rs.

Ellen Westcott.
grated rind and juice of two large

HA)lI3URG CREA)[.-'l'ake

lemons,
the same of oranges, one-half
of sugar, a
Voigt's Royal Patent Flour makes the best bread.

teacup of water,

two teacups

PUDDINGS. 

83 

piece  of  butter, 
tablespoonful,  one  tablespoon  of  cornstarch  dissolved 
and  strained  into  the  above  until  thoroughly  cooked  over  steam,  then 
add  the  yolks of five eggs well beaten,  let  cool a little  and  stir  in  lightly 
the  whites of five eggs  whipped  to  stiff  froth,  dish  into  cups  or glasses  to 
cool.—Mrs.  Earl. 

BAVARIAN  CREAM.—One-half  box  gelatine  soaked  in  one-half  cup of 
cold  water  one  hour,  crash  one  quart  any  kind  of  berries  and  put 
through  a sieve to  remove seeds,  add  to  the  berries  one cup  of  sugar,  put 
gelatine  in  a bowl  over a kettle  of  boiling  water;  when  dissolved  add  the 
berry  juice,  stir  and  place in  a basin  on  ice,  or  where  it  will  cool.  Add 
one pint  of  whipped  cream.  When  thoroughly  mixed  pour  into  a  mould 
and  set  away  to  harden. 

For  raspberry  cream  use  one  pint  of  raspberry  juice,  one-half  cup of 

sugar  and  follow  the  above  rules.—Mrs.  Eilen  Wedcott. 

SPANISH  CREAM.—One-half  box  of  gelatine  dissolved  in  one-half  pint 
of  milk,  take  the  remainder  of  one quart  of  milk,  let  it  come  to  boiling, 
stir  in  the  gelatine,  two  eggs  (yolks  only)  well  beaten,  one  cup  sugar, 
salt,  one lemon  (juice  only),  whites of  two  eggs  beaten  to  a stiff  froth, 
flavor  to  taste.  The  lemon  juice  and  whites  of  eggs  to  be  beaten  in  the 
last  thing  before  pouring  into  the  moulds.  The  heat  must  be kept  up 
till  all  the  ingredients  are added  excepting  the  whites  of  egg and  lemon 
juice.—Mrs.  H.  B.  Baker. 

ORANGE  PUDDING.—Juice  of  jour  oranges,  add  equal  amount  of 
water,  one  cup  of  sugar,  boil  and  thicken  with  two  tablespoons  corn(cid:173)
starch.  Mould  and  serve  with  whipped  cream.—Mrs.  Chas.  W.  Oilkey. 

ORANGE  PUDDING.—One  quart  of  milk,  three  eggs,  two  dessertspoon(cid:173)

fuls  of  cornstarch;  use  the  yolks,  cornstarch  and  milk,  and  make  a 
boiled  custard;  let  it  stand  until  cold.  Pare  and  slice  four  oranges  in 
a  dish  with  one  cup  of  sugar,  pour  the  custard  over the  oranges,  stir  all 
together,  then  put  the  whites,  well  beaten  with  a little  sugar  on  the  top 

Knox's Sparkling Gelatine is  the best in the market 

84

PUDDIKGS.

of the whole, set
cold before serving.-.Mrs.

C. J. Davis.

in oyon for a few moments

to brown.

Let

it get very

RICE BALI,s.-r:l'ake

quart of milk,
ens; when cool add flavoring, pour over the rice,-Mr~.

four wen-beaten

boiled rice, mould it in cups, make a custard of one
thick-

eggs, one cup sugar, cook until

it

E. B. Bush.

RICE PUDDDW.-Put
let

it boil

in a. covered pail,
stir
froth,
flayor anll put on the pudding;
long enough to brown.-.M?'s. E. H.

in water ono and three-fourths

one cup rice, one teaspoon salt, one quart milk
then
the whites to a
it remain

hours,

beat

place in the oyen and let
lfhitney.

in the yolkf; of four eggs, and one cup sligar;

SUE'S WAY TO OOOK RICE.-;'Vash

one cup of
let corne to a boil,

salt,.

and a little

twelve minutes,

pin ts water
boil
back of the stoye ten minutes, with the coyer partly
few moments.-Mrs.

O. M. Cldttenden.

keep covereJ,

drain off

rice and dry it;
three
then add the rice and
and set on the
cover a

then

off;

the water

Use Knox's Sparkling Gelatine.

nICE PlJDDHW ,VITIlOUT

of rice, one cup of sugar, half Clip of
with the rest of the ingredients
three hours
of baking.
cold.-Mrs.

(spoiled if over-baked);
If properly
F. B. Lee.

done

EGGS _rTwo quarts of milk, one-half

raisins, wash the rice and put

teacup
it
into the milk, bake slowly from two to
two or three times the first hour
To be eaten

this pudding

is delicioul:.

stir

LE~10X}{rcE.- Boil one-half

into a pudding

five tablespoonfuls
pour
tabl<;spoonIuls of pulverized

very soft, add to it while hot
lemoli,
milk;
eight
lightly on top.
Don't Accept

substitute

Sene

a

for

Knox's Sparkling Gelatine.

pint of

of sugar, a pinch of EmIt,

rice in one quart of milk until
the yolks of three eggs, grated rind of one
too thick add more
the eggs v~ry stiff, add
the juice of two lemons, brown

dish, beat whites of

sugar,

if

eolcl.-Marie M. Hende1'son.

PUDDINGS.

85

in one-third

box of gelatine

one cup sugar,

cup boiling water,

ORANGE OUAHLOTTE.-One-third

cup cold
of one
water, add one-third
line bowl
lemon, one cup orange
with sections of orange; when the gelatme with sugar, orange and water
begins
Serve with
whipped cream.-Afiss

juice and pulp, whites of

in the beaten whites
llfartlla Buck.
cocoanut,
Very nice to serve with ice cream.-Mrs.

ten oranges picked to shreds, one

to stiffen, beat

grateu
sugar.

and mould.

eggs;

three

juice

A.mmosIA.-One

pound of powdered
llfarvin.

Use Knox's Sparkling Gelatine.

SKOW PUDDING.-One-half

box gelatine

'Vhen

nearly cool add one cup of sugar,
eggs beaten well,

boiling water.
lemon, and strain;
together
made wi th yolks of
cnp of sugar and one pint of boiling milk.-.J{ade

alId whites of three

very thoroughly.

Pour
eggs, half a teaspoon of cornstarch,

into moulds

three

dissolved

ill one pint

of
juice of one
then
beat all
and serve with custard
onp,-half

M. Hende'J"son.

PIWXE

pound

PUDDIXG.-One

stewed
are stewed

prunes, whites of four
urain

off juice,

prnnes

one
cnp sugar.
stones and chop.
all
serve cold with whipped cream or cream and sugar.-Mrs.

After
Beat eggs very stiff, add the sugar gradually,
stir

the time-, then

in chopped

prunes.

~ake

twenty minutes

remove

eggs,
the
beating
and
J. E. J.Vicnols.

FIG DEssERT.-Boil

a quantity
Set

of
aside

figs ill a little water until

they can
Serve very cold with

be pierced with a straw.
whipped cream.-Mrs.

to cool.
Neenah ](eavy, Detroit.

of prunes

one-half pound

PUC"XB Wnl p.-Soak

stew them slowly till very soft.

In the
morning
then
mash them to a paste, after
Take the whites of
.six eggs, sweeten a little to take off
then beat
thoroughly
Bake
Queen Flake Baking Powder, Absolutely Pure.

the eggs and prunes, mixing

the raw taste of the egg,

Sweeten while stewing,

as possible.

over night.

the stones.

as lightly

removing

86

PUDDINGS.

one-half
whipped cream or thin custard.-M1's.

in a slow oven until

hour

a delicate
W. C. Edwanls, Dowagiac.

brown.

Serve with

PRUNE WlIIP.-Soak

in as little water as possible.

twenty

p~'tmes over night

and stew in the
Beat
eggs and stir in the prnnes with two tablespoons of

Remove stones and chop.

serve with whipped

cream or

frosted.-

morning
the whites of
sugar.
Bake
All's. J. }'f. Earle.

four
twenty minutes,

Use Knox's Sparkling Gelatine.
ApPLE PUFF.-One

two eggs beaten thoroughly
and one-half
apple.

Very nice.-Mrs

....Mary J. Ea1'le.

cup of baked apple, one cup of sugar and whites of
two eggs
the sngar with one pint of milk for custard and pour over the

Use the yolks of

together.

the

PEACli BAYAIUANCREA)I.-Cover

a sieve or colander and sweeten well.

one-half box gelatine with one-half
pin t of cold water and soak one-half hour.
Press one pint of canned peach-
the gelatine over
es through
'Yhip a pint of cream stiff, add gelatine
boiling water until dissolved.
on
and
Then
add the whipped
cracked
cream, mix thoroughly,
to cool and serve wi th
whipped cream piled around the base after you have turned the contents
of the mould into a pretty 'dish.

basin which you must

it stiffens.
a mould

you stir until

into a clean

ice while

and turn

peaches

stand

turn

into

Stir

CHARLOTTERUssE.-One
cup powdered

pound lady fingers, ODe quart
sugar,
two teaspoons vanilla.

three-fourths
and fit neatly in bottom and sides of moulds.
sweeten and flavor and fill moulds.
Set on ice till used. You may use sponge cake, cutting
for sides,
F: G. Olark.

sweet cream,
Split
fingers
'Yhip cream to stiff froth,
on top.
it in thin strips
for bottom and top in place of lady fingers -Mrs.

Lay fingers closely together

leaving crust

CHARLOTTERUSSE.-Beat

thick and foamy; beat
Ask your grocer for Knox's Sparkling Gelatine.

one pint of cream till

PUDDINGS.

87

in two tablespoons of cold water one hour,
let

it cool, add to the cream two-thirds

th~ white13of four eggs to a stiff froth.
gelatine
water;
flavor with vanilla,
beater until well blended.
In summer. double
Marvin.

Pour
quantity

in the eggs,

into moulds
of gelatine must

Soak two tablespoons of Knox's
then add two of boiling
cup of pulverized sugar,
beat with egg
lined with lady fingers.

the gelatine;

be uBed.-llfrs. E..

last

stir

the

Use Knox's Sparkling Gelatine.

CHERRY BLANC ::UANGE.-'rake

the cherries and gelatine

half box Knox's
heat
drops
water.

lemon

juice.

Serve cold with whipped cream.

one quart

one-
Sparl}ling gelatine dissolved in one-half glass of water;
flavor with a few
into a mould which hus been rinsed in cold

of canned

together,

cherries,

to taste,

sugar

Pour

COFFEE MANGE.-One

cup of very strong

one cup of cream, one-half
two cups of milk over
the
the
Serve with whipped cream.-Miss Edit/" Collins, Clta1'lotte.

box Knox's Sparkling
fire, add cream last, after

coffee, one cup of sugar,
gelatine dissolved in
is cold.

rest

one-fourth

in one-half

box of gelatine

CHARLOTTERUSSE.-Soak

cup
milk one hour; when dissolved set cup in hot water using gelatine luke
into one pint whipped cream add one-half cup pulverized sugar, a
warm,
little
salt and the beaten whites of two eggs and flavor with vanilla,
then
and strain while pouring in. Stir until gelatine is well mixed
add gelatine
turn into mould lined
with cream and when nearly stiff enough to drop,
with lady fingers or narrow slices of sponge cake having cake even at
top,
first dipping cake in white of egg. Use Knox's Sparkling
gelatine.

ApPL1~HussE.-:Fill

a pudding dish with quartered

bits of butter,
and serve with whipped cream.-Saginaw

one cup of sugar

and a little

cinnamon.

Cook Book.

apples, cover with
Bake brown

PEACH PL'"DDING.-Olle pint stale bread, one quart milk, one-fourth
I{nox's Sparliling Gelatine is the best in the market

88

PUDDIKGS.

Grate the inside of a loaf, and soak it in the hot milk.

cup butter,
peaches.
halve and stone the peaches, and place
buttered mould.
beaten,
place the mou1d in a pan of hot water
Serve with creamy sauce.-A m. ]{itc7wn Magazine.

one-half cup sugar, one saltspoon salt, fonr eggs, six or eight
Pare,
in a
eggs well
cover, and
in the oven and bake. two hours.

them,
add the
salt,
it over the peaches,

and stir all into the milk.

the hollow side up,

Cream the

butter,

sugar,

Pour

Use Knox's Sparkling Gelatine.

till

the

tapioca

PEACH TAPIOcA.-One-half
pint boiling water, one-fourth
boiler
peaches
remove the stone and place them,
Pour
-Am. Kitchen J.lfaguzine.

sliced and mashed.

is dissolved.
Pare

cup pearl
cup sugar,

tapioca, o,ne saltspoon salt, one
rip~ peaches.
Cook in a double
and one cup of
Add the sugar
cut
them in halves,
in a dish for serving.
and cream.

six peaches,

t.he cleft side up,

the tapioca over them, and serve very cold with sugar

PEACH CUEAM.-Take

a can of peaches

Dissoln~ onc-fourth

pieces.
box of gelatine
soaked it in cold wat.er. Whip oue-half piut
the gelatine,
moulds
to form.
.an improvement.

stir
A very little salt put
Use Knox's Sparkling

and sngar

to taste;

and cut

the fruit

into small
in hot water, having first
cream until
it is solid, add
into
in the peaches
and pour
in the cream before whipping
is

gelatine.

of six eggs well beaten, pulverized
in, six tablespoons
jelly
.Alartlta

cream.-Miss

of currant

A~GEL :FOOD PliDDl~G.-

tablespoonful

'Vhites
to an egg beat

in.

Put

on ice and serve with whipped

sugar,
beat
Buck.

GLAIZED ApPLES WITH CHE.UI.-For

cups of water.

one-half
water and boil rapidly for
keeping
put
Don't Accept

them whole;

a

substitute

for

Put one cup of sugar
twenty minutes.
Pare
them in deep earthen

a dozen large apples use one and
in a sancepan with the
and core the apples,
plates
and put a tea-
Knox's Sparkling Gelatine.

PUDDINGS.

89

in the center

of each apple,

teaspoon of hot

spoon of sugar
apple with one-half
ately hot oven and bake the fruit
with the syrup .. When the apples
and ponr over them the juice
Serve cold, with bowl of whipped cream.

baste the outside

syrup, place the pans
is tender, basting

of each
in a moder-
frequently
them on a fiat dish
from the pan in 'yhich they were baked.

until
are done place

it

LE.HONOUSTARD.-One

lemon grated,

four

eggs,
Let
then add the whites and two tablespoons of sugar.-M'l's.

two of water.

tablespoons

of sugar,

Wltitney.

rind and juice; yolks of

four
it simmer a little,

HICE OREA~r.-Beat

into one pint of whipped

rice, not quite cold, and a large
in u. mould and serve with sauce.

tablespoon

of gelatine,
Use Knox's Sparkling

dissolved.
gelatine.

Sauce.-Make

a rich white

sugar

syrup and add a glass of orange

marmalade.

cream one cup boiled
Pu t

FHOZEN

PUDDIXG (twenty dishes).-Swell

sugar,

in a little water,
sift
ulated
wa.ter) hot and stir
from stove, 'turn
lized fruit and one pound
gelatine.-Lilalt
E. Elder.

two eggs beaten,

stir in one and one-half

flour, heat
in one tablespoon
in the egg, sugar and gelatine

in one qnart

of cream and as it freezes

of hot

sliced ,citron.

two tablespoons of gelatine
cups of gran-
(over
it boils. Hemove
in crystal-
Sparkling

O~le pint milk
till

stir
Use Knox's

RAISIN PUFFS.-rrWo

eggs, one cup of sugar, one-half

one cup of sweet milk, one cup of raisins,
spoons of Queen Plake
hour.

Serve with soft sauce.-M1's.

powder.

baking

Oeo.Ritter.

cup of butter,
three tea-
in eups and steam half an

two cups of flower,
Put

quarter,

ApPLE OHKUl.-Pal'e,

pint of water, press through a sieve, add one cup of sugar,
Jennings'
half package Knox's Sparkling
mix well together

core and boil six large tart apples in a
two teaspoons
the beaten whites of three eggs; beat hard while one-
gelatine is dissolving in one pint of water,

Serve with whipped

into moulds.

and pour

yanilla,

cream.

90

ICES.

ApPLE DIl'.-rrake

three large tart

your baking dish, add a small piece of butter
Then take one egg,
tablespoons
this together

bu tter, one cup flour, one teaspoon
and pour oyer apples and bake.-Mrs.

two tablespoons

apples, pare and slice very fine in
sugar,
two
Beat

sugar, one-half cup sweet milk,

and two tablespoons

bakilJg powder.
a. G. Wood.

one box of gelatilJe

COFFEE JELLY.-Soak

then pour on it one and one-half

two hours ill one-half pint
of boiling water.
of cold water,
'Vhen wholly dissolved add one pint of sugar and one pint strong co~ee.
Strain the jelly and pour
served, put
into a dish with whipped cream around it.
The cream should be sweet-
ened a very little.

into a mould to harden.

'Vhen

pints

Use Knox's Sparkling
pa0kage Knox's

gela~ine.
Sparkling

gelatine,
two and one-half cups of sugar,

LK\IOK JELLY.-One

lemon juice or four lemons,
of water.
three
moulds and set

Dissolve
of boiling water,

the gelatine
the

pints

in a cool place to harden.-Mrs.

in one pint
lemon juice

one cup
two quarts
add the other
into

Strain

of water,
and sugar.
D. J. Davi~.
gelatine
dissol ved,

NUT AMBROSIA.-To
Let

quart hot water.
juice of four
one pound
ponnd candied cherries and serve with whipped cream.

add one
half box Knox's
this
then add
Let all come to a good boil; when just cool, add
then on top l~y one-half
almonds

Sparkling
thoroughly

lemons.
blanched

chopped

stand

until

fine,

ICES.

APRICOT lCE.-To

the skins, blanch

if small. Uemove

this stand in an earthen

then add one-half pint water and two ounces
for an hour

ten,
of the kernels,
Let
then strain.
to a stiff froth with four ounces of powdered sugar, and then freeze.
serve with rich cake nothing is nicer
Canned apricots will do.

the juice of two lemons allow eight apricots or even
to a paste a few
fine Sligar.
and a half,
three eggs beaten
To
or luncheon.

jar or punch-bowl

for an "afternoon"

in the whites of

it is strained,

and pound

After

stir

ICES.

91

LE)IOX ICE.-~'he

juice of four
made with less than a pin t of sugar.
and when partly frozen stir in the whites of'
with
llfa1'vin.

powdered

lcmons,

a little

sugar,

three

pints of

syrup
'Vhen cold add the lemon juice,
two eggs beaten very light

thin

scarcely a small

tablespoonful.-Mr8.

ORAXGE IUE.-Onc

quart of water, one quart

together.
and let stand until cold;
Sparkling
gelatine in a teacup of warm water, add the juice of six oranges and three
lemons and strain;
into the freezer, add the whites
of two eggs beaten stiff.

dissolve two tablespoons of Knox's

just before putting

sugar boiled

LE)IOK SUERBET.-rrhe

juice of
quart water, one tablespoon gelatine.
water, boil one cup of the water and dissolve ~he gelatine
gether
freeze.

of sugar, one
Soak the gelatine in a little of the
~Iix to-
turn in to the can and

the sugar, water, gelatine and lemon juice,

This is light and creamy.-ilJrs.

J. E. St. John.

five lemons,

one pint

in it.

Use Knox's Sparkling Gelatine.

ICE CUEA)!.- One quart of cream, one pint of milk, one pint of pow-
vanilla and whites of four eggs.

dered sugar, one tablespoon of Jennings'

then cool before pressing the juice through

the red raspberries
the juice,

R.ASPBERRYVIXEGAR.-Put
vinegar

to extract

cover with highland
with a spoon;
To each quart of juice add one pint of vinegar.
preserving
sugar
minutes,
taking off all
for years if well sealed.
makes a refreshing

kettle with one pound (scant)

drink. -SuginaUJ

About

two tablespoonfuls

let

Put

in a porcelain

kettle,
them heat, mashing
n. coarse cloth.
in the
ten
It will keep
in a glass of icewater

this mixture

Boil

to each pint.

the scum that nlay rise, and bottle.

"S'woets to tile l.."'wetd."

FRUIT ICE.-One-half

can apricots,

three

bananas,

three cups of sugar,
a large bowl, turn in the
Peel
remove

three lemons,
apricots,
seeds and dark

the bananas,

and rub all but
portions

three cups of water.

three
oranges,
Put a sieve over
the skin through.
and sin
the pulp,

Jennings' Tru~ Flavoring Extraets.

Use

Only

The

Best.

Alwa:rs

certain

Cakes, Pulltlings,

to imprut
~auces,

to

Ice Crellin,

Natural

the

etc.,
Fl:n'or

of the Fruit.

JENNINGS'

EXTRACT

lUexican
Lenton,

'Vanilla,
lUessinll Orange,
Uose, Alillontl. Celer:r,

l\Iessina

Nectarine,
etc.,

Ginger,

etc.,

prepared from selected fruit
that
yield the finest flavor. Strength
and flavor life essential
to satis-
factory cookin~. therefore always
insist on baving Jennings' True
FInvorings.

TESTIMONIAL.

Having used .Jennings' Ex-
tracts, 1 tlnd them of superior
flu.vorand strength.

~l11S. N. B. Jo:-n:s.

None

Of

Greatet'

Strength.

2 OUNCE.

-----

"FLAT. SQUARE."

FULL MEASURE.

I:

--*--
~ ~~~!!!(14j
~~

~~9r~I~C;~".
""'

JENNINGS & SMITH,

GRAND

)lAXUFACTtJI{ERS,
RAPIDS, MICHIGAN .

.. GROCER!:)

S~LL

'fHE~1."

CAKE.

93

pour
~queeze
pulp.

the water

in gradually

to help the pulp go through

the oranges

strain
Add sugar and when dissolved freeze.-Mrs

and lemons

and

the

into

through

the strainer.
fruit
..J. S1'bbald, Sag1'nalW.
sugar, one qtlart of water, one pint
aud sugar
lot

and lemon juice to the syrup;

the water

Boil

CURRANT SHERBET.-One
jnice
add the current

the
half an hour;

of currant
together
this cool and freeze.

pint
of one lemon.

juice,

PINEAPPLE lCE.-For

one-gallon

sugar, one quart water, boil to. thick
one can grated pineapple,
into freezer
three eggs,
hot.- Viola G. .1l1ojf'ett.

(1 think it nicer
fill up with water,

strained),
lacking

add the juice and pulp of four

freezer
syrup

take one quart granulated
and pour boiling hot oyer
lemons and put
add the stiffiy-beaten whites of
to freeze while
one quart;

put

Use Knox's Sparkling Gelatine.

CAKE.

" Cooking is a fine art,

to which you must bring common sense and judgment."

"TEDDING C_\.!\"E.-'Ten eggs, whites and yolks beaten separately;

raisins,

two ponn3s

pounds of stoned
pound Hour, one Cllp of milk, half pound
cloves, cinnamon,
Flake baking powder.
ately heated o\'on.-l11rs

allspiue, used with judgment;
Bake in two louyes about
. .J.1f. W. Ho'wal'd.

currants,

citron

two
one j:>ound sugar, one
fino; salt,
two teaspoons Queen
four hours in a moder-

shredded

1'IN 'VEl)J)ING OAKE.-Hub

one cnp butter

to a cream, add 011e cup of milk and fonr of Hour, fiye eggs,
spoons of baking
loavos.-.J.lfrs. G.. M. Cldttenden.

of citron.

powder,

quarter

pound

and three cups of sugar
two tea-
two

1'his makes

94

CAKE.

Ilo

three

sugar,

one-half

cup butter,

five tablespoons

a custard of eight

cup of sweet milk,

":MAUD S." OAKE.-:Make

olate,
thick. While custard is cooking stir one-half
half cups of brown sugar,
each well, and one-half cup of Royal patent
one and one-half
powder, one-fourth
bake in layers.
Filling: One cup sugar,
well beaten,
chocolate.-illr.l1.

tablespoons grated choc-
boil until
one and one-
and beat
add
cups flour with two teaspoons of Queen Flake baking
vanilla;
in.
of water, white of one egg
to cook egg, be.at well, grate in little

cool sugar enough not
William Donovan.

Use boiled frosting with a little

eggs, drop in one at a time

flavor with Jennings'

cup of sweet milk;

stir in custard;

tablespoons

chocolate

grated

flour;

three

SNOW OAKE.-Two-cups

pulverized sugar and one cup butter

to a cream, one cnp sweet milk,
ing powder, whites of eight eggs.

three cups of flour,

two teaspoons

Flavor

to taste.-Mr8.

beaten
bak-
R. B. Kellogg.

cups

scant

flour,

sifted

FE.\.TlIER OAKE.-Two

of
one cup of sugar,
Sift
in sugar and add
in the flour
Stir
and bake in a shallow pan in a quick oven. Bake
in layers.-

Queen :r--lake baking powder .. one tablespoon of butter,
one cup of milk,
flour and baking powder
flavoring,
quickly
Mrs. M. W. Bement.

then tbe milk, and egg, beaten to a foam.

one egg, one to two teaspoons

Oream bu tter, beat

two tablepoolls

Jennings'

together.

vanilla.

OHOCOLATEMARBLEOAKE.- Whites of

of butter,

two teaspoons of baking powder,

flour,
Cream sugar and butter by adding a little

is well mixed, beat hard

five minutes,

into another
stir well and place alternate

dish,

add two tablespoons

one-half cup of milk,

one scant

two eggs, one cup of granu-
two cups of
teaspoon
at a time .
the
of grated Baker's
layers of white and dark in the

then take half of

sugar

lated sugar, one)ablespoon
Hoyal patent
of vanilla.
After all
batter out
chocolate,
baking tin.-Jliss

•

Jfmnic Ho~.',
"Gso. Knox'l3 Sparkling Gelatine.

~IAPLE

St:G.\.R C.\.KE.-One

cup butter,

two of sugar,

three of Yoigt's

CAKE.

05

flour,

four eggs, one cup milk.

Royal patent
the following filling between two and over the top:
ple sugar, melt and hail until
stiff froth,
Edward

it hairs, beat

Talbu'rt.

add the sugar, a little at a time, and beat until

Bake in layers,

and use
rrake one cup ma-
the white of one egg to a

cold.-Mrs.

EGGLESS CAKE.-rrWO cups buttermilk,

chopped raisins, one cup butter,
nutmeg,
-1.}lrs. Talbort.

cloves and soda, each one tablespoonful.

two cups

two cups
four cups Royal patent Hour, cinnamon,
This makes two cakes.

sugar,

Use Knox's Sparkling Gelatine.

four

eggs

three-.fourths

SPICE OAKE.-One

two cups of Royal patent

cups of sugar,
frosting),

and one-half
(keep whites of

butter,
milk,
baking
half
cups of sugar
that have been beaten a very little.
and nearly cold.-Ella W. Shank.

cup of
one cup of sweet
of Queen J!-'lake
one teaspoon of cloyes, one-
two
pan.
it hairs, and then pour over the whites of the two eggs
is very smooth

powder, one t~aspoon of cinnamon,
Bake in dripping

teaspoon of allspice.

For frosting, boil

two for
flour,

two teaspoons

this until

Beat

till

it

SURPRISE CAKE.-One

sweet milk one cup, soda one teaspoon,
:Flavor with
patent

flour to make the proper consistency,

egg, one cup of sugar, one-half
cream of tartar
and use suflicient
too stiff.

lemon extract

Jennings'

not

cup of butter,
two teaspoons.
sifted Royal

in making

"knack"
long and hard till

food is to beat
"ANGEL'S FOOD. "-1'he
then
alone,"
the eggs (with wire spoon)
and a pinch
add vanilla,
add all at once, stirring
of sa.It the required number of
very little,
A pan with tube is
much best, and the oven must be very" moderate."-Julia B. Jud~oll.

stand
sifted flour, sugar, cream of tartar

to mix and h~rdly that.

and having

together,

enough

angel's

times

they"

just

AXGEL CAKE.-

'Yhites of nine large fresh eggs or

and one-fourth

cups

sifted

granulated

sugar,

ten small One, one
flour, a

one cup sifted

96..

CAKE •

teaspoon cream tartar.

pinch of salt, one-half
five times, measure and set aside one cup,
onE:-fourth cups granulated
sugar, beat
tartar
pan and in oven at once. Moderate heat.
fifty minutes.-Mrs.

and beat very stiff,

W. H. Porter.

flour

then

After sifting flour j our or
then sift and measure one and
egg about half, add cream of
in
to

Put
'Vill bake in thirty-five

lightly and flavor to taste.

one-half

GOLD LA-YELL-Large

cup butter,
skimmed milk, one heaping cup of granulated
on)
powder,
Mrs.

two and one-half cups flour, six yolks,

stir very lightly.

lV. H. Porter.

Hot oyen.

large one-half
sugar

cup sweet
(all JOU can crowd
two heaping teaspoons baking
'This is nice to use up the eggs.-

Use Knox's Sparkling Gelatine.

". ASHIKGTON OAKE.-One

and

one cup milk,

butter,
eggs,
loaf cake or for any kind of layer cake.-Mn.

two teaspoons Queen Flake baking powder;

two and two-thirds

one-half

cups
cups of

one-half

sugar,
cup
flour, whites of three
Very nice baked in a

M. E. Marvin.

A 8nIPLE FIG OAKE.-Two
cnp of sweet milk,
two teaspoons

one-half
two cups flour,
ped. Make
between layers.-.M'TS. W. Donovan.

a sYl'UP with little water,

cups of sugar,
eggs, whites

four
baking powder, one-half

one-half
cnp of butter,
only, beaten to a froth;
pound figs chop-
cook and put

figs and sugar,

COFFEE CAl\:E.-Onc

one cup of cold coffee, one and one-half

cup of sugar, one-half cup of molasses, one Cllp
cups raisins, one tea-
four cups of

two teaspoons

cinnamon,

cloves,

of butter,
spoon soda, one teaspoon
flour.-illrs. H. P. Bartlett.

PORK CAKE.-One
boiling water, put
soda, seven cups of flour,
of raisins and other
fruit

pound

of

011 while boiling

fat pork chopped

very fine, one pint
hot; when cold add a teaspoon of
two pounds

sugar, one cup molasses,

two cups
if wanted, ~pice to tastc.

BREA 0 OAKE.-Two

and one-half

cups of

light

dongh, one and ODC-

CAKE.

sugar, one cup of butter,

one teaspoon

three eggs, one-hulf

teaspoon of cinnamon.

half cups of granulated
one cup of raisins,
slow oven.

97

of soda,
Bake in a

OORNSTARCHOAKE.-One

to a cream; beat

beat
sugar, add one-half
:Flake baking
powder
cups of Hoyal patent
Mrs. R. K. Bryan.

one-half

cup of sugar,

scant,
the whites of three eggs and add to the butter and
cup of cornstarch with
teaspoon Queen
cup sweet milk, one and one-half

cup butter,

one-half

sifted with olle teaspoon

baking

powder.-

in it, one-half
flour

'VHITE CAKE.-Two-thirds

of sugar,
of lemon
eggs.-jfr,~. W. W. Armstrong.

two-thirds
extract,

cup of sweet milk,
two teaspoonfuls

of a cup of butter,

one and one-half

cups
three cups of flour, one teaspoonful
of baking powder, whites of seven

'VHITE CAKE.-One

cup of
two and one-half

sweet milk,

two teaspoons

and one-half cups of sugar, one-half cup of butter,
baking
flour, season with
four eggs whipped to
J. H.

and bake in a moderate ovell.-M1'S.

cups of Voigt's Hoyal patent

of Cream Flake

the whites of

lemon or vanilla, add last

Stir

thoroughly

one half
powder,
Jennings'
a stiff froth.
McGl1tre.

Use Knox's Sparkling Gelatine.

"'lUTE CAKB-One

cup confectioner's

sugar, one-third

one-half cup milk,
spoons Queen Flake baking powder, whites of
-Be/3sie

two scaut

J/arble.

cups Voigt's Hoyal patent

flour,

three eggs last;

cup butter,
two tea-
flavoring.

PATTY CAl\ES.-(Excellent.)-Cream,

one cup sugur, one-half cup sweet milk,
then the beaten whites of two eggs.
teaspoon baking powder, one heaping tablespoon cinnamon.

Sift

one-half cup buttor,
the beaton yolks of

slowly add
two eggs,
in one heaping cup flour, one

Try Seely's Cough Syrup.

Oppoflltc

the

Hudson House.

98

CAKE.

CUp water, one-half cup of butter; when boiling
flour; when cold add three eggs, well
twenty-fiye

and bake for

the whole and drop in tins

CREA)! PUFFs.-One

stir in one cup sifted Uoyal patent
beaten,
minutes.

then beat

Custard
cornstarch,

for Puffs.-One
one cup sugar, J enllings'

cup sweet milk, one

egg, one tablespoon

vanilla. -11£1"8. P. E. Lacy.

FRUIT CAKE -One

flour, yolks of

cup of butter,
patent
allspice cinnamon
milk,
pound
slow oven till well done.-Jl1n.

then stir
of citron,

four

and nutmeg.

one-half cup of sour milk

cup of brown sugar and one of molasses, one-half
two and one-half cups of Royal
of each of cloves,
One teaspoon of soda added to the sour
one-quarter

eggs, one-half

teaspoon

in one pound of raisins

and one of currants,
all well dredged with one teacup of flour.

G. P. Leslwl'.

Bake in a

PLAIN FnUIT CAK}~.-Five

teaspoon allspice, one and one-half

cup sour milk, one teaspoon
half
Royal patent
of raisins and some currants.-Miss

flour;

three

eggs,

cups dark brown sugar, one
soda, one cup New Orleans molasses, one-
four cu ps of
add, dredged with the flour, one and one-half pounds

teaspoons of cloves,

0' Connor.

Elizabeth

three

FAIOIER'S ]1'nuIT CAKB.-Soak
Chop (slightly)

cups of dried apples over night
in warm water.
two hours
in two cups molasses, add two eggs, one cup sugar, one cup sweet milk,
soda, Voigt's
three-fourths
Royal patent
Bake in
quick oven.-J.J1rs. G. J. Davis.

cup
flour to make thick batter,

in the morning,

then simmer

spice to suit

the taste.

teaspoons

one-half

butter,

one

and

SPICE FRUIT CAKB.-1'wo

cups brown sugar, one cup butter,

flour. one cup raisins
and

season with

cloves

(chop fine),
cinnamon.-Mrs.

one cup
two eggs, one
Dr. J.

three cups
sour milk,
teaspoon
of
Lamu'l'eaux.

soda,

cup of butter,

"'RITE FRUIT CAKB.-One

two-thirds

flour,
of blanched

one-half
cups of
eggs, one pound
sliced thin, one pound of seedless
of Queen Flake
powder.
before shelling.-

raisins, one and one-half
It will
baking
..Mr8. W. W. Arnl.'drong.

take

two cups of sugar,

two and
of cup of sweet milk, whites of six
citron,
teaspoonfuls
two pounds of almonds

one pound

chopped,

almonds,

P. E. Lacy & Co. Lead the trado

in L 1ME

and other BUILDING )IA'l'ERIAL.

LAYER CAKES.

99

LAYER CAKES.

MAHSHMALLOWOAKE.-1'wo

cupS sugar,
two and one-half cups Royal patent
baking powder,

~up milk,
two teaspoons Queen Flake
water.

cup butter,

one-half
one
flour, whites of four eggs,
one-fourth
teaspoon rose

Two cups powdered sugar,

Frosting:
gether until
one-half pound marsh mallows.
Split
top of frosting while cake is hot.-Mrs.

to-
from spoon, have ready whites of two eggs beaten,
between layers on

in half, spread
Je8s£eM. Turner.

cup water.

it strings

one-half

Boil

SPICED LAYER OAKE.-Two

cups brown sugar,

two and one-fourth

ter, one cup sweet milk,
yolks of five eggs,
mon, one teaspoon cloves, one teaspoon
one cup chopped raisins in frosting,
Oarrie Jones.

three teaspoons baking

two-thirds

cup but-
flour,
cups Royal patent
one teaspoon
cinna-
one teaspoon allspice,

powder,

nutmeg,

vanilla in both cake and frosting.-

cup brown sugar, one-half

cup of butter,
eggs, save out white
one teaspoon of soda, one teaspoon of spice to taste,

three

SPICE I.JAYERCAKE.-One

cup of sour milk,

one-half
of one for frosting,
one teaspoon of Queen Flake baking poder.-Mrs.
cup of sugar,

CHOCOLATELAYER CAKE.-One

two cups of flour,

two eggs, one-half cup of sweet milk,
flour,

two spoonfuls Queen :FJake baking powder.

Chas. W. Gilkey.
one-half

cup butter,
two cups of Voigt's Royal patent

One-half
let boil,

:Filling:

cup of milk,
butter,
Collins.

a pinch

cake of chocolate
then add one-half
and Jennings'

grated
and dissolved in a small
cup of sugar, a small piece of
Ann,is
vanilla flavoring.-Mrs.

of salt

FRENCH OREA~ICAKE.-One

cup sugar,

cold water, one teaspoon Queen :Flake baking
Bake in quick oven.
cups Royal patent
dissolve

flour.
one pint of milk,

Filling.-Scald

starch in a little milk, beat

this with two egf!s and one cup sugar,

two :tablespoons

of corn-
stir

three

eggs,

two tablespoons
powder, one and one-half

Try Seely's Blood Tonie.

Opposite

the

Hudson House.

100

LAYER CAI\:ES.

into the boiling milk aud when it boils
Jennings'
smooth,
spread with the cream.-Mr.--. E. E. Bush.

stir until

vanilla,

quite

add one tablespoon

and
cake while hot and

butter

split

the

BROWNRAISIN LAYEH OARE.-Half

half cnp of son l' milk, half
salt, nutmeg
soda, a little
stiff batter.
Ohop one-half
~[rs. W. 8. Wright.
for filling.

cup of sugar, half cup molasses,
teaspoon of
cup butter,
and cinnamon, Royal patent
flour to mix a
cup of seeded raisins and mix with frosting

two eggs, one-half

cups Hoyal patent
powder, one saltspoonful

cup molasses,

each ginger and cinnamon,

two yolks of eggs, one-half
one cup milk.

flour, salt and baking powder.

Oream butter

then milk and prepared flour.

flour,
two tea-
salt, one table-
cup
Sift
and sugar, add
Bake

MOLASSESLAYER OARE.-Three

one-half

spoonfuls Queen Flake baking
spoonful butter,
sugar, one teaspoonful
together
yolks of eggs, molasses and spices,
in three layers.
Filling.-'Vhites

spoonful hot water,
nings'
top with same.-.Mrs.

AI. W. Bement.
OARAMELFn,LING FOR CARE.-One

cream.
Boil
Oltas. Broas ..

two eggs,
stir

thoroughly

two cups confectioner's

sugar and dessert-
and flavor with a teaspoon of Jen-
cover

between layers;

spread

lemon or vanilla. When smooth,

together

until as thick as frosting;

cup sugar,

one cup thick sour
beat until cold.-.L1irs.

OOFFEEFILLIKG FOROAKE.-rrO one-half eup of strong coffee add two
in a pan of cold water and
cake must be cold before

cups of white sugar;
stir until
frosting

boil five minutes,
on quickly;.
is pu t on.-M1's. H. R. Pratt.

set
the

creamy.

Spread

CHOCOLATEFROSTING.-One

eggs well beaten, nine tablespoons of pulverized
cup granulated
(grated),
spread on cake.-Mrs.

OHOCOLATEFROSTING.-One
cream, one square of chocolate
Jennings'

vanilla,

square of melted chocolate, whi tes of two
Wes.lieU.
cup of
cool and add

sugar.-1Vinnie
sugar,

oue-half

OHOCOLATElTlWSTING.-One

cup sugar,

always boil one minute

five minutes,
add from one-half
cold.
Buy New York Buckwheat

It will be fine-grained

to a whole square

and creamy.-Jfiss

for every tablespoon

of bitter

chocolate,
Lizzie O'C'on1tOr.

of milk,

of milk, boil
then
till

then stir

Flour of Lacy & Co.

thick,

cook until
O. J. Davis.
five tablespoons

COOKIESAND MOLASSESCAKE.

101

COOKIES

AND MOLASSES CAKE.

cups o~ light brown sugar, one cup of butter,

HERMITS.-Two

eggs, one-half
chopped
same of nutmeg.
for months.-M1's.

HERMITs.-One

raisins, one teaspoon

teaspoon of soda,

three
of cinnamon,

tablespoons

one-half
Roll thin and cut with cooky cutter.
G. L. Freeman
and one-half cups of brown sugar,
two teaspoons of sour milk, one level

cup of butter.
spices, one cupful of currants.-Mrs.

Ed. Johns.

sour milk,

three
one cup
teaspoon
cloves,
These will keep

two eggs, one-half
teaspoon of different

and one-balf

FRUIT COOKIEs.-One

three eggs, one-half cnp of sour milk, one small
teaspoon cinnamon,
of chopped raisins, can use part currants
drop on buttered

one half teaspoon of cloves, a little nutmeg,
stir

cups sugar, one cup of butter,
of soda, one
one cnp
stiff and

or dried cherries,

O. A. Go'Wer.

tins.-Mrs.

teaspoon

FRUIT COOKIES.-Two

one cup English
nutmeg

and add flour.

currants,

cups sugar, one cup sour milk, one cup bu tter,
two eggs, one teaspoon of soda, one-half
George Spaulding.

bake quick.-Mrs.

~lix soft;

two eggs, one cup of grated

()f butter,
nings' vanilla, enough Royal patent
~ups),

CHOCOLATE1VAI<'ERS.-One cup brown sugar, one of white sugar, one
chocolate, one teaspoon of Jen-
two
E. E. Bush.
two eggs, one cup of butter,
of baking
Bake

in squares aud bake quickly.-Mr.5.

1VUITE COOKIEs.-Heaping
sweet milk,

cup of sugar,
two teaspoons
and not mix too stiff.-Mame Dillon.

flour to make quite stiff

roll very thin, cut

one-half
quick,

powder.

cup of

(about

WHITE COOKIES.-rl'wo

cnps

scant half cup sour milk, halt
too stitI.-1Jfrs.

R. B. ]{ellogg.

sugar,

one cup 9f butter,
teaspoon soda, one n.ntmeg.

three
eggs,
Do not mix

"'UITE COOKIEs.-One

cup sugar, one-half

well, one-half

cup SOlll' milk, one-half

cup butter, one egg beaten
teaspoon soda, flavor with vanilla

Try Seely's Neutralizing Cordial. Oppo:;ite Hudson

House.

102

COOKIESAND MOLASSESCAKE.

flour enough to make a stiff batter.

or nutmeg;
hour,
improved by keeping the dough as cold as possible.

Let stand on ice for an
sift sugar on top and bake. All cookies are

then roll out quickly,

MOLASSES SPONGE CAKE.- Yolks of

heaping;

three-fourths

slightly

sugar,
tablespoons
oughly,
then put
spoon of soda wet

flour. Ginger or not as you please. Mix all
cup of boiling water, stir,

three-fourths
in cold water.-Mrs.

C. J. Davi~.

three

two eggs,

tablespoons

of
cup molasses, one cnp and three
together
thor-
then add tea-

SOFT GI~GER CAKE.-One

two eggs, half ounce soda,. one teaspoon ginger,

pound of lard, one quart molasses, quarter
flour enough

quart milk,
to make it stiff.-M'rs.

F. Lutz.

cup of sour milk,

SOFT GI~GER CAKE.-One-half

cup of molasses one-half cup of 'shortening

cup of
(lard or drip-
lard is
ginger and spices to taste, one teaspoon of soda. Beat egg, sugar
ill with
in
honr

sugar, one-half
pings), one and one-half
used;
and shortening well together, put soda into the molasses anu stir
the flour and other
tin one-half
a slow oven.-M1"~. O. M. Bal'1/e~.

cups of flour, one egg and a little salt

Bake in a square

ingredients.

one-half

if

thoroughly,

cup butter,
one-llalf cup brown
two cups unsifted Royal patent
put one teaspoon soda and one teaspoon

sugar, Olle
GINGER CAKE.-One-half
flour,
stir
cup New Orleans molasses,
ginger
in
together
two eggs
a cup and fill with boiling water, pour
light and put
two bread tins.
The batter will be quite thin but do not use any more flour.-M1'S. O. F.
/::h()~rt.

these in Jast. Bake in a dripping pan or

this into the dough, beat

DARK COOKIES.- One cup white sugar, one cup lard or

cup cottolene,

thirds
(beaten),
one cup New Orleans molasses, one-fourth
salt, one even teaspoon
enough to mix soft.-Mrs.

three

eggs

cinnamon, Olle heaping

Belle M. Perry, UhCl1'lotte.

one heaping
cup water, one small

teaspoon

ginger,

(better)
teaspoon

two-
soda,
teaspoon
flour

GI~GER DRops.-lIalf

two teaspoons
eggs,
two well-beaten
-Mr~. E. 8. Porter.
For WHITE

soda in a cup boiling water,

the last

thing,

cinnamon,

cup sugar, oue cup molasses, half

cup butter,
two and a half cups tlou 1', add
ginger and ~a]t to taste.

RO~E A~D URAHA:\[ FLOCH,
FRE~H COR~

~U:.\ L,

Go to Lacy & Co's.

DOUGHNUTS.

103

GINGER COOKIES.-One CUpaf malasses, ane CUp sugar, ane full

cup
ane cup strang
af soda, ane tea spa an af
ane teaspaan af cinnaman, mix as saft as yau can 1'0.11them aut.

two. teaspaans

caffee,

butter,
ginger,
-Mrs. Crossman.

MaLASSESCaaKIEs.- One and ane-half

af sugar, ane cup af hat
and cinnaman.
all night.
ice cald they require Jess flaur in ralling aut and cansequently
and richer

two. teaspaans
Put

than atherwise.-Kithe

Stir stiff with flaur.

cups af mal asses, ane-half cup
af sada,
salt, ginger
this an the ice and let stand
By standing and getting
are safter

in the marning

and bake.

RaIl aut

Walker.

little

lard,

DOUGHNUTS.

FRIED CAKEs.-Beat

new milk, half a teaspaan
flaur and two. heaping
and fry in hat

lard.-Jfrs.

Johns.

two. eggs with ane cup af sugar, add a teacup af
times
ane quart af
:Mix well tagether

two. 0.1' three
pawder.

af salt, sift

af baking

teaspaons

FRIED CAKEs.-One

three

eggs,

three
cup sweet milk,
very saft.-.Jfrs. J. J. Baird.

large

and three-faurths
spaanfuls melted

cups C. sugar
lard,
cinnaman

two. teaspaans baking pawder, and flaur

(light brawn),
to. taste, ane
Roll

to. stiffen.

af melted

EXCELLENT FRIED CAKEs.-Seven

five tablespaons
spaons sweet milk,
ane quart Rayal patent
pawder with flaur
add bu tter and milk. Mix saIt.-illrs. Nellie H. Ulwpin.

sugar,
table-
three heaping teaspaans Queen Flake baking pawder,
the baking
then

Beat eggs and sugar well ta,gether,

flaur, measure flaur befare sifting,

af granulated
seventeen

two. eggs, nutmeg,

three times.

tablespaons

butter,

sift

No.. 1 FRIED CAKEs.-One

butter,

tablespaans melted

scant
meg, pinch af salt.
meg, baking
pawder
hands
almast

to. make
till ready to. raIl au t. Hall
smaking halo-Julia B. Judson.

Beat eggs well, add milk, sugar, butter,
and flaur

saft daugh.

to. thickness

af a cracker

cup sugar, ane cup milk,

three

teaspaons

baking

three eggs,

three
powder, nut-
salt, nut-
Do. nat mix with
and have lard

104

PICKLES

..-\SD

SA UCES.

PICKLES AND SAUCES.

the fuzz;

PEACH PrCKLEs.-Bl'tlsh

this will
then stick in each peach two Cassia buds and two

the peaches with a stiff brush,

'fo one bu~hel of peacllPs
Boil

remove all
of granulated
cloves.
is dissolved, watching
sugar, one quart of vinegar.
Pick the peaches
carefully and stirring
them and then
with silver
skim out and put
into cans and
pour hot syrup over them a11dseal hot. Do not crowd too many peaches
into a can.

it will not burn.
few at a time, boil
After
put

gently so that
fOI k and drop into syrup,

Lay the cans on their side all night.

into a colander.

twenty ponnds

this until

draining

sugar

take

establishment

in New York

'rhis

recipe

came

from a large

State and is most excellent.-Ella

canning
JV. Shank .
peck green tomatoes

.FREXCIL PlCKLEs.-One

one teacup salt .
and boil
fifteen or tWE:nty minutes,

.Mix these and let stand over night.

in one quart of vinegar mixed with

then drain.

'rhen take three quarts vinegar,

two pounds

spoons of g,.ound
ginger,
throw all together

two tablespoons

allspice,

two tablespoons

ground mustard.

and boil fifteen minutes.-Mrs.

sliced, six large onions,
Drain thoroughly
for

of water

two quarts

cinnamon,
~I oisten

brown sugar,

two tahle-
two tablespoons
then

the mustard,
Lucy G. Daris.
sugar,

pounds

two
of good cider vinegar.

apples,
one quart

three

the spiced vinegar

011 boiling hot.

ApPLE

PrcKLl.:s.-Elevell

ounces cloves,
Cook the apples until

pounds
two Ol1nces cinnamon,
then put
P111L.\DELPIIIA PICI\Lt:.-One-half

soft,

two large onions,

peck green tomatoes,

large cucum bel's,
radish,
black and white mustard seed,
of salt.
salt and let stand th ree hours,
put all
and add cider vinegar
"'ill keop any length of time. Needs no cookiJlg.-.Jfary

one dozen
two large red peppers, one coffeecup of grated horse-
two onnces each of
two ounces of celery seed nnd half pint
add
vdd one pound of sugar,
enough to cover.

Chop onions, cabbage. cucumbers,

two small heads of cabbage,

together, mix thoroughly

then drain dry;

and peppers,

tomatoes

liend~r.

CIIOWI>EB.

chopped
of pepper,

fine,

- Olle gallon chopped
fOlll' onions, eight green peppers, chopped,

tomatoes, one gallon cabbage
two tablespoons
gills

three of cinnamon,

two tablespoons

of cloves,

green

three

PICKLES

AND

SAUCES.

105

three quarts of
for an hour'

'

tbree

Boil all

tablespoons

celery seed.

D. J1. Hough.

white mustard seed, one gill of salt, one pound of sugar,
vinegar,
together
stir well while cooking.-Mrs.
MUSTARD PICKLES.-Two

quarts cauliflower,

two quarts
two quarts green tomatoes, one-fourth

two quarts cucumbers,
peppers,
soak in salt water
weak vinegar, place in jar,
tablespoons of ground mustard,
mon with cold vinegar, mix with boiling vinegar and pour over pickles.-
.ilfrs. E. Perrin.

small onions,
dozen green
in
three
same of flour and one teaspoon of cinna-

twenty-four
take vinegar enough to cover pickels,

hours, drain and boil

tender

MUSTARD

two quarts

large cucumbers

gallon small cucumbers,

sliced into pieces about

PICKLEs.-Ten
eleven

small heads of cauliflower,

small onions,
thick. one-half
sliced (seeds taken out),
lie in salt water
der,
tard, one-half pound flour into a little of the
begins to thicken add one tablespoon of turmeric
sugar and ponr oyer pickles.
cans will keep indefinitely.-Jf.rs.

of
an inch
one~ha1f dozen green peppers
to
ten-
ponnd ground mus-
and when it
brown
This is very nice, and if sealed in fruit

green
then drain, boil i!1 vinegar until

two gallons of vinegar, mix one-half

two quarts
hours,

Nancy A ndrelOs.

and one pound

cold vinegar

twenty-four

then boil

tomatoes.

are all

These

PICKLED OABllAGE.-Slice

take one cup sugar, one teaspoonful
together
This will keep all winter.

thoroughly

cabbages as fine as possible.

For one head
:Mix this
and pack in crock over which pour scalding vinegar.

of salt and one of pepper.

PrCK LED HAIsr~s. -Leave

two pounds
and one-half pound sugar.

pint vinegar,
E. H. Whitney.

raisins on the stems,
Simmer half

nn hour.-lJlrs.

ndrl one

OlfILI SAUCE.-Two

dozen large

tomatoes,

three teaspoons ground cinnamon,

pepper,
one and one-half cup brown sugar,
add the yinegar

jnst before bottling.-Jfr~
and strain

rrO~L\TO OATsuP.-Oook

level full,

the seeds and skins,
of salt
black pepper, one tablespoon of ground
cloves,
fOllr hours.-J/r.l/.

a. little bit of red pepper

Barton.

then add to each gallon when cold four

three tablespoons of ground mustard,

allspice, one-half

and a pint of vinegar.

three onions,

one green
one of cloves, one of-allspice,
Boil till quite thick,

two cups vinegar.

. .)t.
through

JV. Howard.
a course sieve to remove
tablespoons
two tablespoons of
tablespoon of
slowly

Simmer

106

PICKLES AND SAUCES.

SPICED CURRANTS.-Five

pounds

currants,

four

teaspoons

of each of cinnamon

four pounds of sugar, one-
Boil

and cloves.

pint of vinegar,
three hours.

CUCUMBERCATsup.-r.I..'ake

two quarts of green cucumbers

chopped

let

them drain

fine,
chopped fine, one-half cup salt, one-half cup molasses, one tablespoon
pepper,
future nse.-Fannie L. Ohaffee.

add a large cup of onions, also-
of
in bottles or small cans for

enough vinegar

twelve hours,

to cover.

then

just

Put

TOMATO BUTTER.-Seven
of sugar, one ounce
one pint
sealing.-.il'lary H. Bryant.

pounds
cinnamon,
good cider vinegar.

pounds
ground,
without

of

ripe
ground,
Boil

tomatoes
one-half

(pared),
ounce

three
cloves,
hours. Will keep.

three

peck of

ripe
from them,

COLD TOMATO CATsuP.-One

to get all the water

fine; drain well
good cider vinegar over them and let stand while preparing
ing: One and one-half
grated horse-radish,
four
black pepper,
one teaspoon
of mace
cups of chopped
cans or seal in bottles.-Mrs.

red peppers,
celery, mix all with tomatoes and vinegar.

one-half pound white mustard
cinnamon,
even teaspoonfuls

F. F. Reyrnick, Saginaw.

cups of chopped onions,

tomatoes, pare and chop
three pints of
then put
the follow-
two cups sugar, one cup
seed, two teaspoonfuls
one teaspoon of cloves,
two
in fruit

two large

chopped,

liked),

Put

(if

GRAPE CATSUP.-Let

five pints grapes simmer

the seeds through

a colander.

two tablespoons

allspice,

cinnamon,
teaspoon red pepper.

one and one-half

till soft enough to rub
Then add two pints brown sugar,
two
teaspoons mace, one teaspoon

two tablespoons

cloves,

7

Boil slowly till

thick enongh.-Mrs.

vinegar,

all but
one pint
tablespoons
salt, one-half
E. H. Whitney.

SPICED CHERl<IES.-'l'wo

(chopped),
tablespoon
hour, or till

twn lemons
cinnamon,
thick.-Mrs.

G. J. Davis.

quarts

pitted
(juice and chopped
one-half

cherries,
rind),
tablespoon cloves.

one cup of

raieins
sngar, one
one

together

three pints
Boil all

MUSTARD CATSUP.-One
cup of salt,
two teacups

add one-half
mace flakes,
boil half an hour,
then strain;
with one pint of vinegar~ just
j[rs. Olta.'l. lillUbel.

peck of

two traspoons
of chopped

tomatoes,

black pepper,

stew half an hour;

then
ounce
onions, one cup of hrown sugar,
pound mustard mixed

one-half

then add one-half
let come to a boil and seal np in bottles.-

CANDY.

101

SALAD DUESSIKGFOR EGGs.- Yolk of one egg. one small

teaspoon of
one large spoon of Bugar, one
too thick

four of Bweet milk,

if

four of vinegar,

salt, one-half of pepper, one of mustard,
tablespoon
when cold,

of butter,
thin with sweet cream.
dozen green
apples, one red pepper,

six onions,
pound
add one quart of vinegar.-.Mrs. H. P. Bartlett.

sugar, one tablespoonful

MEAT SAucE.-One

large

four

tomatoes, one dozen ripe tomatoes,
one pound raisins, one
and allspice;

each of cloves, cinnamon

CANDY.

the labor of man is for his mouth,

"All
And yet the appetite is not filled.!)

FRE:KCH CREAM.- 'Vhites of two eggs and half

them together well, bu t do not beat,

as much water;

add
then mix in two

flavoring and stir
pounds confectioner's

sugar.

hickorynuts

and before

almonds,
"French

hutternuts,
Oream"

NUT CREA)fS--Chop

MOLASSESOA:KDy.-Two

'Vhile cream is soft stir in nuts,

walnuts quite fine; make
sugar.

or English
the
form into balls, cubes or bars.
cups molasses, one cup of sugar, one table-
spoon of vinegar, butter
it will make a
hard wax, when ready to take off add a teaspoon of soda and stir briskly,
pull and cut with scissors .
.MAPLE PRAULIEN".-Take

size of a hickorynut,

one cup maple sugar, add a very little water
shelled

then add one-half

boil until

adding

all

then put

cupful
into buttered

hickory nuts
pans to cool.

and boil until
and broken ill small pieces,

it strings,

LE~ION DROPS.-Pour
boil until a thick syrup;
place.

clear
lemon juice
drop upon plates

upon powdered
and
singly and dry in a warm

sugar

POP Cons BALLS.

-Six

quarts popped corn;

boil

two cups of sugar,

108 

CANDY. 

butter  size of  an  egg,  one-quarter  cup  of  vinegar;  one-quarter  cup  of 
water,  until  it  is  brittle  dropped  in  cold  water;  stir  this  quickly  into 
the  corn,  cover,  dip  hands  into  cold  water  and  mold  into balls while  hot. 

CREAM  PEPPERMINTS.—One  pint  granulated  sugar, six  tablespoons  hot 
water,  boil  together  four  minutes.  Take  from  stove  and  add  twelve 
drops  essence  of  peppermint,  one-half  teaspoon  of  cream  of  tartar,  and 
one  tablespoon  of  powdered  sugar.  Beat  this  mixture  exactly  two  min(cid:173)
utes  and  drop  with  spoon  on  paper  quickly  and  they  will  harden. 

PEANUT  CANDY.—TWO cups  granulated  sugar,  one  cup  chopped  pea(cid:173)
nuts;  put  sugar  in  iron spider without water,  stir constantly until  melted, 
being  careful  not  to burn,  when  melted  stir  in  peanuts  quickly  and  pour 
into  unbuttered  pans  to cool.—Anna  Brackett. 

VASSAR  GIRLS'  FUDGE.—Two  teacups  granulated  sugar,  one  teacup 
sweet  milk,  piece  of  butter  size  of  walnut,  teaspoon  vanilla,  pinch  salt, 
one  square  Baker's  chocolate.  Put  in  stew pan-and  cook  till  it  hardens 
in  water.  Take  from  stove  and  stir  hard  for  two  or  three  minutes. 
Pour  on  buttered  tin  and  mark  off  in  squares.—Mrs.  B.  F.  Hall. 

HOME-MADE  FRENCH  CANDY.—The  unbeaten  white  of  one  egg,  to 
this  add  powdered  sugar  which  has  been  rolled  smooth,  stir  till  thick, 
dropping  the  flavoring  in  a drop  at  a time,  then  knead  with  the  fingers 
till  it  has  the  appearance  of  a  ball  of  pie  dough,  then  mould  in  balls 
about  as  large  as  a hickory  nut.  Press  this  against  the  side  of  a  cut 
glass  dish  to  make  fancy  candies,  or  press  halves  of  English  walnuts  on 
them,  or  with  a  hat  pin  dip  into  chocolate  as prepared  for  cake  frosting, 
lay  on  greased  paper.  They  are  ready  for  use  the  next  day  after  mak(cid:173)
ing.  To  make  pink  candies  put  one  tablespoonful  of  red  sugar  in  the 
egg  before  adding  powdered  sugar.—Mrs.  C.  C. Wood. 

MAPLE  SUGAR  CANDY.—One  cup  sweet  cream, two  cups  maple  sugar, 
broken  fine.  Let  it  boil  slowly  and  do  not  stir  more  than  necessary. 
When  it  thickens  in  cold  water, pour  in  buttered  tins and  cut in squares. 

CREAM  CANDY.—One  half  cup  sweet  milk,  with  a  little  vanilla  to 
flavor.  When  it  boils  add  two  cups  sugar  and  let  it  boil  hard  five 
minutes,  stiring  it  constantly.  Then  remove  from  fire  and  stir  thor(cid:173)
oughly  until  cold.  When  it  becomes  thick,  spread  upon  buttered  plates. 
—Mrs.  0.  H.  House. 

MISCELLANEOUS.

10~

CnOCOLATEAND "'JUTE LAYER CANDY.-Cover

dish and add a square of chocolate, melted,

Stir both until

fine grained,

two cupS of sngar
then pour half of the mixture
and one tea-
put on a buttered

then

it strings a little,

first a layer of white and then a layer of chocolate mixture,

and so

till

with water and boil
into another
spoon of vanilla.
plate,
on.-El'izabetlt 0' Connor.

MISCELLANEOUS.

II It is safe to say that

the food wasted in American homes, if utilized, would
abundantly feed our hungry poor. We have never sufficiently considered the
part which the WIseeconomy of the housekeeper plays in creating wealth."

BANCIWFT HOUSE IIASJI.-Corned

beef and boiled potatoes, cold when
three cups of
chopped and not chopped too fine. Use one cup of meat,
potatoes, one-fourth
Stew in sauce-
pan over a slow Ere and serve plain or browned in a frying pan, omelet
shape.-Fa?'nlta?n

cup of butter, ODe ~H"'.~fcup of milk.

Lyon.

veal,

corned

or
season with pepper

BAKED liASH.-Hash
of meats,

com bination
broth or any soup stock, or with cream or milk.
potato beaten with the white of an egg,
pepper.
qu arters of an llOur. Use ('qual parts of potato and meat.
turn upon a platter

beef, or any meat or
'Wet with chicken
add mashed
two teaspoons oi cream, salt and
three-
'Vhen done

into a well-greased

roasted
and salt.

bake half or

and serve.

To this

baking

Put

all

pan;

OYSTERSIN CHAFING DISH.-Put

in chafing dish two tablespoons

bu tter, one saltspoon
from the liquor and add to the other
over heated crackers. -Sag ina'10 Cook Book.

of salt and same of pepper.

ingredients.

of
the oysters
Drain
When cooked, pour

A CUAl!'IXG DISH DAINTY.-Here

dainty.

dish
sprinkle over a rich layer of cheese, set in chafing dish and dust

crackers,

some

Split

is a delicious
both
butter

and simple
halves

chafing
generously,
lightly

110

~IISCELLANEOus.

with cayenne;
melts.-iSaginaw Cook Book.

cover and place the dish over spirit

lamp until

the cheese

lunch,

crackers

place of

food they have at

these in the bill of

NUTS AND RAISINs.-The

Brain workers a good while

the end, and as both are substantial

ago found
or a slice of bread made

fare has been
made at
the end
of a heavy meal been the one thing too much and so been set down as
that a bunch
indigestible.
of
raisins with light
not only a satis-
they could work easily, and in many
factory
cases nuts have taken
together,
bread and English walnuts being
thin,
a sandwich of
particularly
good.
nourishing,
but every variety
this way with raisins
value is just being recognized by the physician who studies
Helen Campbell.

Eaten in
they form one of the best possi5le foods, and their

lightly
The oil of the richer

nnts is especially
chewing.

long and very thorough

though they go well

the place of bread,

but one on which

dietaries.-

buttered

requires

STUFFED DATEs.-Take

a pound

replace them with pecan meats.
ovals and roll
them in pulverized

of dates

and r~move

and
Fold them over and mould them into
sngar.-Miss

Al1'ce Daay.

the pits

GRAPE JUICE.-rrake

ten pounds

of grapes,

until

let simmer
stove, add two cups sugar,
prapes.-Mrs.

GeorgeH. House.

soft enough to press out

the juice,
let boil, skim and bottle

two quarts of water and
then return to the
hot.
Use Concord

LE)lOKADE.-The

juice of eight

lemons and of four oranges,

to taste and add two quarts of cold water
eggs, add shaved ice and mix all togetber.-Miss

and two well-beaten

Daily.

sweeten
fresh

}USPBERRY SURuB.-Place

with good cider vinegar,
to one pint of juice add one pint of sugar, boil
hot.-Cllarlotte Cook Book.

red raspberrIes

in a stone jar,
let stand over night, next morning
ten minutes,

them
cover
strain
and
bottle while

CURRAKTSHRUB.-1.'O three pints

of strained

pound of white suglll, boil fifteen minutes,
anq cork.

This is used with ice water as a drink.-Cllarlotte

currant

juice add one
skim it well, when cool bottle
Cook Book.

COFFEE.-For

two hundred

a little salt; mix in cold water,
steep, not boil.-Mrs.

Joltn Jone:s.

people take five pounds
in bags, put

place

coffee,
in the boiler

five eggs,
and

Do yo u ow-ish to

purchase a

Piano

THAT

IS

STRICTLY HIGH GRADE?

One that will always prove
a source of joy and grow
better and sweeter?

IF SO

BUY THE WONDERFUL

A. B. CHASE
PIANO.

IT IS Al\T IDEAL PIANO.

I have many others

that are first-class,

and they

vvill prove all that

they are recom-

mended to be.

L. A.

204 Washington Ave. South,

LANSING,

MICHIGAN.

112

USEFUL HINTS.

GnWERED PEARs.-Four

sugar, one ounce green ginger
lemons; make syrup of one pint water and sugar, add fruit, ginger
and lemon rind,
jars.-M1.SS
nelia Sibbald, Sagina1lJ.

cook until clear, put

in tumblers

or

pounds
root

pears
chopped

chopped

fine,
fine, grated

foul' pounds
rind of four
root,
Cor-

'fo COOK CIL'lcKl3ElU\lF.s.-Have one pint of water

bm.li'lIg
'1'0 this add two quarts of cranberries

cover and boil five minutes or until

lain or granite kettle.
closely. As soon as the fruit boils thoroughly
and stir lightly,
broken,
to taste.
earthen dish
boilmg,
water
N. B. Jones.

then add two cups of granulated

Simmer on top of stove for

otherwise

becomes

to cool.

fruit

the

in a porce-
and cover-
add a small pinch of soda,.
are welL

the berries

sugar, more or less according
Turn into
Tin spoils both color and flavor. Always have-

ten minutes.

five or

tough

and bitter.-Mrs.

QUIKCE lIoKEY.-Two

sugar.

Boil until

thick.-Mrs.

cups grated quince,
W. E. Trager.

two cups water,

four cups.

USEFUL HINTS.

of 300 persons
The following is a list of articles prepared for the entertainment
than chickens~
by a Boston caterer, who uses turkeys for salads as being cheaper
as there is more meat
two hams,
four tongues, one dozen bunohes celery, six bottles sweet oil, six quarts cream,
four dozen eggs,
six
pounds coffee, seventy pounds of wedding cake, forty of bride, sponge and angel
cakes, fancy cakes and confectionery at pleasure.-.Mrs.

ten gallons oysters, prepared with powdered crackers,

in proportion to the bone: Fifty pounds turkey,

lt1. l-V. Howard.

STAINS AND THEIR RWlOYAL.-For

the removal of stains and spots from
colored materials and carpets, ammonia takes the first place. Almost any mark,
new or old, will yield to its perservering
use, and if dabbed on (not rubbed) it
It can be applied to woolens, cottons and
will
It will remove ink spots from marble, paper and wood; and when diluted
silk.
with water, spots caused by orange or lemon juice are removed by it from the

leave no trace of its use.

itself

CSEFUL HINTS.

113

most delicate materials.
remove almost every stain,
remove paint
mark which it leaves effaced by alcohol.
.color departs
from the material,
chloroform.-.LlIrs. D .. M. Hough.

including that caused by whitewash.

From carpets and curtains. and suits of clothing it will
Benzine will
if it fails, turpentine must be used, and the
If in the process of removing stains the
it can generally be restored by dabbing with

from delicate f~brics;

Here is a receipt

that will knock out the carpet bug every time. One ounce of
alum, one ounce of chloride of zinc, and three ounces of salt.
l\Iix with one
quart of water and let it stand over night
in a co~ered vessel, so that all sediment
may be left behind. Dilute this with two quarts of water and apply by sprink-
ling thft edges of
is
necessary.
resort which has been
.sprinkled with the solution, on the shortest possible notice, and nothing will be
injured in texture or color.-

They will leave boxes, bedding and any other

..ilfrs. vVm. Donovan, llIl's. N. B. Jones .

about a foot from the wall. This is all

the carpet

that

•, Saving is a more difficult art
"The real science of cooking is to be able to cook a good meal or dish with but

than earning."

little out of which to make it."

"If you attempt

the boiling to hurry,

the wood only is wasted;

But in attempting the baking to hurry,

the food as well isn't fit to be tasted."

The words of the late Prof. Blot, founder of the New York Cooking Academ.r,
.. Be careful, clean and punctual. Make use of
it ma.r be. Have no

good and waste nothing, however

little

in his advice to cooks, were:
.everything
prejudices. "

Two apples kept in the cake box and renewed when shriveled will keep the

cake moist.

A pinch of powdered sugar and another of cornstarch beaten in with the yolks of
the white~ stiff and then cut

eggs will keep an omelet from collapsing. Beat
them into the yolks.

If ham is very salt freshen by placing in cold water one hour before cooking.

Never use tepid or hot water as it toughens the meat.

In lemon pies. vinegar may be substituted

flavoring and the remainder vinegar.

for

lemons, or one lemon used for

Set a dish filled with water

seldom scorch.

in the oven with baking bread or cake and it will

To kepp a littlt, "Ieft over" pie dough till

the next baking, grease it all oyer

with lard and set in a cool place.-Jh's.

C. C. lI'ood.

WHY USE

.... KNOX GELATINES?

ENTRE

NOUS.

THE NO.1

PACKACE.

Most Economical.

Do you wbh the }'urest

and Best Gelatine

on the market

Calves Foot Gelatine,
Endorsed

by all the intelligent

today?
the only Gela-
Teach-

Then order Knox's
Sparkling
tine free from Odor or Taste.
ers of Cookery in the U. S.

:\Iakes 2 quarts!.

THE NO.2

PACKACE.

Most Convenient.

Juices

Crystallized

from Knox's

"Fruit Gelatine,

for the busy housekeep-
combined with Pure
er), made
Fruit
simply needs dis-
solving in boilino wnter and set aside to cool. ~Iakes 1 quart of Deli-
Jell~'.
cious
and
~THA WBEnny

A child can make it. ORA:-OE,
flavors.

(a package
Gelatine

:\Iade instantaneously,

LE~ION, RASPBEHRY

and Sugar.

Sparkling

THE NO.3

PACKACE.

Acidulated

Most Ecol')omical and COl')veniel')t.

bined with Pure
makin~ jellie~. A teaspoonful
~ll~l\r
and makes ~ quarts

of jelly.

is all

that

Gelatine.

Fruit Acid,

This is lillOX'S Sparkling

com-
no lemons or acid fruits
in
of any flavor you deflire and
is required to make u. jelly. Dissolves in two minute!:!

requiring
of extract

Gelatine

SUPERIOR TO PHOSPHATE.

~end a :!-cent stamp and I will mail you little

cook hook,l

•• DAI1\;Tl"

()ESS~:HTS Fon DAI:\TY PF:OPLE."

CHARLES

B. KNOX,

Johnstown, N. Y.

USEFlJL HIXTS.

115

To remove ink spots from linen or cotton dip the spots in pure melted tallow,

then wash out the tallow and the ink will invariably come with it.

"Water

in boiling loses the air or gases which gi,e it a fresh taste and spark-
in

it becomes flat and tasteless,

is very important

therefore

it

ling appearance,
making tea and coffee to have it freshly boiled."

"Fresh water boils at two hundred twelve degrees; salt water at

two hundred
If we salt the water in the lower part of the double boiler

is obtained by which to cook the articles in the top."

twenty-four degrees.
a greater degree of heat

If any food be spilled upon the stove while cooking,

immediately

upon it and there will be no disagreeable
TaUJ01't.

smell arising from it.-.ilJ1's.

throw salt
EdwQ1'd

A few bread crumbs tied up in a bag and thrown into a kettle of boiling cab-

bage will effectually destroy the unpleasant odor.-Mrs.

Edward Talbort.

as a constitutional

COUGHSYRup.-Recommended

remedy where there is low
vitality and an obstinate cough, especially good in cases of cou~h following la
One ounce each of skunk cabbage root, wild turnip root, sarsaparilla
grippe
root, golden seal and white root, one-half ounce blood root, one-fourth ounce man-
the last in a thin muslin bag
drake root, three ounces white resin. Put all except
and boil in one quart of water until reduced to one pint.
the bag
of roots, squeeze dryas possible, and add resin pulverized, and one pound of loaf
sugar. Simmer half an hour,
'When nearly cold add two tablespoonfuls of alcohol
three times a day.-.Mr,~. N. B. Jones.
apd bottle. Dose for adult, one teaspoonful

Then remove

FOR A COUGH-One-half

cup of flax seed, two quarts of water, boil one hour,
strain through a thin cloth and add half a teacup of sugar and the juice of three
lemons.-.1lIrs. John Whiteley.

CUREFORTHEHURTOF A RUSTYNAIL.-Apply

to the parts a bran JlIash made

with weak lye and change often -C. M. C.

Hop BITTERS.-Two ounces hops, one-half ounce buchu, one-half ounce extract
twenty drops of
then add the rest of the

of dandelion, one-half pint of alcohol, one-half pound of su~ar,
mandrake.
ingredients.

Boil the hops and buchu together one hour,
This is a splendid tonic for the spring of the year.

UNFERllENTEDWI~E.-To

ten pounds of Concord grapes take four pounds of
granulated sugar, wash the fruit and remove from the stems and let them boil
twenty minutes,
then strain and boil twenty minutes and add the sugar, sealing
it while hot. This is delicious in case of sickness.

116

(;SEFUL HINTS.

Try lime water

for chilblains, one-half pound of stone lime to one pint of

water,

let settle and stram. Apply at bed time.

For a severe burn slice turnips

crisped.
scarring when other Lremedies fail

into unsalted boiling lard, and cook slowly
and apply lard as ointment. Will
to relieve.-Mrs. Marcia

Strain carefully

thoroughly

until
heal and prevent
Jones.

For a cough steep one cup crushed sunflower

sufficient water
teaspoonful doses as often as necessary to control cough.

to melt sugar, simmer

slowly for an hour.

seeds and one cup of sugar with
Strain and give in

PERMANGANATEOF POTASHASA DISINFECTA~T.-There's nothing so magical
of potash. A few crystals dissolved in a
freshen all dis-
Five cents worth
to a cistern of ill-

in its cleansing results as permanganate
pail of warm water will sweeten a musty cupboard,
agreeable-smelling
can be applied.
dissolyed in a quart of water and added. a little at a time,
smdling water will remove all otfensh'e odor.

to which water

and will

articles

Standard Manufacturing

Co.

]ACI<SON,

!VIICHIGAN,

Manufacturers

or SHIRT

V\TAIST AND

MtJSLIN

UNDERV\TEAR

ASK YOUR DEALER

FOR THEM.

A.

:\t DONSEREAUX,

SOLE ACE NT,

LANSINC. MICHICAN.

I

iN

SAY

" BLUE

_

LABEL"

WHEN YOU ASK FOR

KETCHUP ..

IT'S THE BEST MADE.

_

SOLD IN BOTTLES.

ALL DEALERS

EVERYWHERE.

CURTICE

BROTHERS

CO.,

ROCHESTER,

N. Y.

The Ladies' Society of Pilgrim Church

friends

and their
CAP SHEAF SODA for making
pastry.
soda
pure and healthful.

should al'ways use DeLand's
good bread or
absolutely

This

is guaranteed

DO NOT BUY OTHER AND INFERIOR BRANDS.

USE CAP

SHEAF

SODA.

DeLAN D & CO.,

FAIRPORT,

N. Y.

LATEST

STYLES

AND LOWEST

PRICES.

Fil)e
Millil)ery.

MRS. A. ABRAMS,

222 WASH.

AVE. S••

LANSINC,

- MICHICAN.

301 CAPITOL AVE. N ..

Office hours:

I; to 9 a. m.
1 to 3 p. m.
7 to 9 p. m.

LANSING,

MICH.

DR. J.

BALL

PHYSICIAN

AND

DRUGGIST.

Proprietor and Mal)ufacturer

of

Dr. Ball's Celebrated
Family Medicines.

... Office Work a Specialty.

235 WASHINGTON

AVE. s.,

LANSINC, MICHICAN.

F, W, LI\MFHERE

EST A.TE

I JEWELER I

I

I

Wm. E. Trager,

DEALER IN

Frest) and
Salt Meats.

509 MICHIGAN

AVENUE

EAST.

218 WA8HINGTO!'I

AVE, 8,}

LANSING} MICH.

THE BEST IS ALWAYS THE CHEAPEST.

R.eceived the Highest

.Award

over all Competitors

at

the

World's Columbia!) Exposition,

And Mid-Winter

International

Expositio!), California.:

ACKNOTVLEDGED

BY

THOUSANDS

TO BE THE

VERY

BEST.

a kitchen

seldom commend
pub-
"I
It means the more therefore, when I pro-
licly.
nounce the PEERLESS COOKER a really good and
valuable article, and I do this voluntarily
because
to my fellow housewives."
I wish to be helphful

utensil

MARIAN

HARLAND.

From the Greatest SanitariurT)

in the World.

" 'Ve have used the PEERLESS STEAM COOKER

with the most satisfactory
Department
rium here.
me better

of the Medical and Surgical
I have never

in the Culinary
Sanita-
found any that pleased

than this."

results

MRS. E. E. KELLOCC,

Battle Oreek Sanitarium, Michigan.

It will enable ~'ou to cook a WHOLE )IEAI, OVER ONE BUHNEH, on gasoline, oil, gas or

common cook stove.

It will PAl: FOR ITSELF

IN ON.~ SEASON for canning fruit.

A whole dinner can be put in at once, covered up, and let alone until

THE STEA1l1 WHISTLE BLOWS WHEN 1l10HE WATEH IS NEEDED.
offensive odors I No heav)' kettles I BURNING,
impossible.
become watery, soggy, and indigestible, by boiling, are made dry, light and healthy.
and poultry, no matter how tough, are made tender and palatable.

IT NEVER nOILS OVEH. Vegetables that alwa)'s lose much of their

SCORCHCNG, SMOKING, or OVEHCOOKING

ready to serve.
No steam in the house! No
is
flavor and
)Ieats

FlUEND I THE Am;NT'S

BONANZA!

Agent's wanted, either sex-

THE HOUSEKEEPRR'S

exclusive territory.

Send two-cent 8tamp for catalogue. Address.

PEERLESS COOKER

CO.,

BUFFALO,

N. Y.

FOR

_

Cut Glass, Fine China,
Silverware, Crocl(ery, LarT)ps,
Kitchen Utensils

SEEJ. B. SIMON,

, " WASHINGTON

AVE. NORTH.

Prices

always

the

lowest.

Jos. R. LAROSE

KEEPS THE MOST ARTISTIC

\!VALL PAPER

LINE OF

IN THE CITY.

If you are thinking of papering your house it will pay you to

see his goods and get his prices, which are right.

Good work cannot be done by talking and blowing, but it has

to be done by fir~t-class workmen, and I have

the very best

in the city.

JOB. R. LAROBE.

rrah I:e nf OCnnt:ents.

and Tea Cakes

Bread
Breakfast
Cake
Cake, Layer
Candy
Cookies and Molasses Cake
Croquettes
Doughnuts
Desserts
Diet for tbe Sick
Eggs
Fish and Shell Fish
Ices
Meat, Poultry and Game
Oysters
Pickles and Sauces
Puddings
)[ iscellaneous
Salads
Side Dishes
Useful Hints
Vegetables

PAGE.
47
57
93
99
107
101
24
103
67
59
44
5
90
12
\)
104
72
109
27
40
112
35

NOTHING

BUT

STRICTLY

FIRST-CLASS

PHOTOGRAPHY

AT

LECLEAR'S,

HOLLISTER

BLOCK.

Good R-eceipts-_-

ARE ONLY THE FOUNDATION

OF

Good Cook.ing.

It's quite necessary to have good material as well, or good
receipts are spoiled. All material
for cooking sold by us
we guarantee to stand the test of the Pure Food Law. Our
baking powder, pure spices, flavoring extracts,
soda, cream
tartar, and other material, are purest possible to procure, and

a trial by a Good Cook.

insures us a life-long customer.

The Druggists.

:..:

I,:",

I

:

r :I~~~~:-~~~~~E ~l~~ ~~~f"

.

~

.

tJt
fI
~
IE

~I;,
~.

~

~--
If-.

It

A t"ue and

lasting Vio}c>t in the hand-

somest

pol;k.age on the markt:t.
'PRICE, $•.75 PER. BOTTLE.

For Sale by Dealers or wili be sent or. rt'ceipt

of pricE: by

LADe!). COFfIN :u Barela)' St., ~ew York .

Lf{HA~ff ~ ~ ~~tHK~~ ~ ~ ~ d

~