SOUTH CONGREGATIONAL CHURCH COOK BOOK A ND PRACTICAL HOUSEKEEPING M A N U AL OF ** <"(!!i „. fl^/Vl I ~OU1" (OnODrOAIIOnAl CookBook ("UD(" 19°7 .attual of 'radical ~ou!1tkttpittg ~rrollll iJiuiail111 of U,r 1£ullira~ 1\ill ~l1rirt!J of U1r ~o1ttl1 Q!ollgrrgutiouul Q!111trd1 Au/hell/ie, COlnpre/lellsive, Up-to-Date South Congregational Church, Grand Rapids, Mich. * H E N S EN PRINTING CO. TO OUR PATRONS. t] The are gathered tional Church. making this recipes and information in this book are reliable. from the members They and friends of the South Congrega- A SOUVENIR of . as well as a household necessity. Many the recipes and appear here for the first time. but have been proven successful by those who are capable of ministering to the are original experiently II Creature Conlforts of th.e Inner Man. " t] In one department may be found instructions ... how to make .. This is val- in practice. will prove a this book to and .. how to use a Fireless Cook Stove." uable. fuel saver, each purchaser; inasmuch as the possession of it. if put also promote health and happiness save many times the cost of and therefore in the home. knowledge t] To the housekeeper, young perienced we dedicate a friend in need. this book. and old, and ex- trusting its mission will be to them inexperienced Heystel\ &. Canfielcl DEALERS IN Wall Paper, Paints and Window Shades. 75;77 Mon1"oe St1"eet. ====Sa\Je -Time==== Also your Mo~ey, by Opening an Account with the SOUTH END. BRANCH, COMMERCIAL-SAVINGS BANK Sixth Avenue and So. Division St. The Convenie11f Place for flee People of the South End We have the Finest Line of Strictly Up-to-Date WALL PAPER In the City, and we can hang it D. D. CAR~ YLE, expert Decorator at your service. right. The assistance of an 488 So. Division St. Citz. Phone 1379 "It is the bounty of nature that we live, but of philosophy that we live welL" BREAD DA YLIGHT Bread, the Staff of Life. BREAD. yeast cake dissolved in two tablespoons One-half pint of milk with one-half pint of boiling water in the flour. Take poured into it. Mix one teaspoon of salt one compressed of warm water and mix with the water and milk. Add sufficient flour to make a soft dough. it kneads free from the board. the dough in and stand it in a warm place three hours, then knead again and bake in small, long loaves. turn it out and knead it until Butter the bowl. put \VHEAT BREAD. If milk is used, scald it and let Take three pints of flour to one pint of wetting; the wet- ing may be either milk or water or half of each, and it must be warmed. to luke The flour should not be so cold as to cool the wetting warm. the oven throw a little flQur in the below blood heat. To test if the flour oven; burns, requires forty-five minutes if it browns quickly the oven is all right; the oven is too hot. An ordinary for baking. sized loaf it cool Kneading bread at bed-time, in it baked by 8 winter, and colel in summer, enables' one to get or 9 o'clock the next morning. turn it on its side on a clean table or in mixing pan; do not cover until using luke-warm water \\Then it is. baked, 10 South Congregational Chuyclt Cook Book it is cold. The crust will remain soft: put earthen bread jar, when it is thoroughly a clean-cloth .. By keeping an apple in the jar not mold. it away in a tin or cold, and cover with tht; bread will BRO\:VN BREAD. two cups graham flour, two level One cup sour milk, one cup sweet milk, one-half cup corn cup of molasses, and of soda, one-half :Mix and fill two tomato cans and one baking and bake in slow oven 15 two-thirds teaspoonfuls meal, fill cup with sugar; cup of raisins. powder can: minutes.-Al steam three hours rs. Fralle Hodges. SALT RISING BREAD. In the evening make up a mush as follows: Two table- spoonfuls of corn meal, a pinch of salt and one of sugar, with enough milk to make a mushy consistency; thi~ lightly and set in a warm place- till morning; then scald a teaspoonful of sugar, one of salt and one-third as much soda, with a pint of boiling water: aJid thicken to a thick batter with flour. Now add the mush made the night before and stir and then put in a kettle of light. Now mix stiff, add a warm water It will soon rise if little shortening set in a good oven will bake it clone. too hot) until and mold into loaves. in a warm place, ancl thirty minutes in a close vessel, which must be set lively for a couple of minutes; then add cold water lukewarm, (not cover till vVHOLE WHEAT BREAD. of shortening. Two tablespoonfuls two even tablespoonfuls of sugar, one and a half teaspoonfuls one and a half of salt, of New Orleans molasses, one quart of water, tablespoonfuls three-quarters of a cupful of yellow corn meal, one cake of compressed yeast, one part white flour and the same quantity of whole wheat, or three parts of whole wheat and one-quarter white. takes longer to raise and makes darker bread than when equal quantities are used. The larger proportion of the clark flour Dissolve the shortening. molasses, sugar and salt in a little hot water, add the required quantity of water, or half milk, half water. then in a little lukewarm (sweetened) cooled. Dissolve the yeast If milk is used it should first be scalded, Soutlt Congregational Church Cook Book II stir foams \Vhen the yeast into the liquid mixture, water. then into the flours, which have been sifted four times. As soon as the dough is fairly mixed, knead it and set vVhen it has doubled in bulk knead again lightly on it to rise. them again double their the board and form into loaves. Let original take longer than bread made entirely of bolted wheat flour. size, and bake in a steady oven. together It will l\'lILK BISCUIT. Put acId one teaspoon of salt, into a bowl one quart of flour, rub into it one heaping tablespoon of shortening; two tea- spoons of baking powder and mix thoroughly with the flour; turn acId one cup of milk, dust the dough out, roll out carefully to about one-half inch thick- ness, cut in pan not near enough to touch; brush the tops lightly with milk and put at once in the oven, cooking them about 20 minutes. the board lightly with flour, the shapes, put POP OVERS. Grease gem pans or small earthen cups and put them in separating the oven to get very hot. Beat until very light, and add them to two ~ups of milk and one- on two cups of half full. flour, stirring \""hen properly made and baked they will swell times their bulk. They should be baked about 25 minutes. the cups or pans half four this gradually Fill three eggs without teaspoon of salt. the time. Pour all RICE l\'IUFFINS. Beat then to sufficient three eggs separately until light. Add the yolks to flour to make a thin. b;;tUer. one pint of milk, Add one ounce of melted butter and one teaspoon of salt. Give the whole a: vigorolls beating. in one cup of boiled rice, adding two heaping teaspoons of baking powder and the well beaten whites. thoroughly until well mixed and bake in muffin rings or OR the griddle. Beat Stir CRUMPETS. Scald one pint of milk, let it stand till lukewarm, then add three cups of flour. Beat vigor- one teaspoon of salt and about ously, then add four ounces of butter melted, and half a cake of compressed yeast; beat again, cover and stand in a warm place until very light. Grease the muffin rings and place them on a hot griddle. full of the batter; bake until brown on one side, then turn and brown 011 the other. Fill each ring half 12 South Congregational Church Cook Book W H O LE W H E AT MUFFINS. Mix thoroughly two cupfuls sifted whole-wheat flour, one-half a level teaspoonful of salt, one rounded tablespoonful of sugar and two level teaspoonfuls of baking jxmder. Stir in one cupful of milk, one well beaten c^ and one tablespoon(cid:173) ful of melted butter. Beat vigorously, and if the batter seems stiff add one-fourth of a cupful more of milk. Bake in hot, well greased muffin pans for 20 minutes. STEAMED BROWN BREAD. Three-fourths cup corn meal, three-fourths graham flour. one half cup wheat flour, one-half cup molasses, one cup sweet milk and one-half cup sour milk, one teaspoonful soda and a pinch of salt. Steam two hours.—Mrs. E. O. Phillips. GRAHAM BREAD. ( me and one half cups sour milk, one quarter cup mola one c^. one half teaspoonful salt, one cup white flour, two cups graham dour, two teaspoonfuls soda, sifted with white flour. Steam one and one-half hours and bake ."> minutes. —Mrs. E. P. Galer. BROWN BREAD. One egg. one and one half cups sour milk, one and one-half poonfuls soda, salt, one-half cup molasses or sugar, one eup corn meal and graham to make batter as stiff as loaf cake. —Mrs. /•;. /. Bates. WHITE BREAD. When potatoes are boiled for dinner, drain the water off into a quart of flour, two tablespoonfuls of sugar, one table Spoonful of shortening, and a little salt. If n<«t enough water, add more and -tir well. Put one yeast cake soaking, and when the mixture is cool, add it. -tirring well. In the morning mix into the flour with warm water, mix soft When light, roll into loaves. Do not make them large Let it rise again till very light before putting into quick oven.—Anon. GRAHAM BREAD. Three large CUPS graham flour, two cups wheat flour, butter size of egg. one-half cup molasses, two teaspoonfuls soda, two and one-half cups sour milk, salt: bake one and one-half hours, tw —Anon. South Congregational Church Cook Book 13 I I \.\1 BROWN BREAD. Three cups sour milk, two teaspoonfuls soda, two thirds cup of molasses, one-quarter cup light browq sugar, one cup of seeded raisins, one cup corn meal, one cup white flour, thicken with graham flour, put in tin cans, steam three hours and bake i"» minutes, —Carrie Royse. BREAD CAKE Cream, one cup sugflr and one half cup butter. Add two eggs, one cup chopped raisins, two cups bread dough, nutmeg, citron if preferred, 1 teaspoonful soda dissolved in little hot water, small glass wine. Let this stand an hour before baking. Mrs. A. Otte. COFFEE CAKE. On baking day take one cup of light sponge, one cup water. one or two eggs, one-half cup butter, one halt cup sugar, one cup of currants or raisins, spices if wanted. One teaspoonful salt, mold into loaves one inch thick. Sprinkle with sugar and cinnamon over the top. Let rise. When very light, bake. —Mrs. Rowerdink. GRAHAM BREAD. One egg, one-half cup sugar, one pint butter or sour milk, one teaspoonful soda, one half teaspoonful salt. Stir quite stiff with graham flour, makes one loaf. Mrs. I Oi kly. CORN BREAD. One egg, one level teaspoon salt, one heaping tablesjK>onful of lard, one cup of water, three-quarters cup of tlour, one half teaspoon of soda, one teaspoon (ream tartar. Meal to make a medium stiff batter, bake in small dripping pan or gem pans. —Mrs. Anna Rouferdmk. FRUIT BREAD. Three cups sour milk, three level teaspoosnful of soda, one heaping teaspoonful of salt, three-fourths cup of brown sugar, one cup of raisins, graham flour. Put the milk in a mixing bowl, add soda and stir well, then add SUgai and salt, stn well again, then enough graham tlour to make a Stiff battel ; cut the raisins in half 1 but do not chop them),stir them into the dough until well mixed through the dough. This quantity 14 Sou/II Congregational C/tUrcll Cook Book two-thirds Put cans in steamer and steam one hOllr, then bake half Be sure the cans are well greased and remove the will fill four one-pound baking powder cans about full. an hour. bread at once when done. Do not cover the cans. -Mrs. A. Broome. STEAl\1ED CORN MEAL BREAD. If you want cup molasses. or sugar, makes Three cups corn meal, two cups flour, two cups sweet milk, to make it sweet and real good to Table- too much, for the average man, or sllch.. And steam doth if in pound one cup ~ur. eat, one-half spoon salt, not to cook it well, I now must always seem-to cans, then a half and one.-.A1rs. A. L. K'1lowles. three hours do if in one loaf you wish it done, light. that tell it J0I-INNY CAKE . •One lump of butter size of egg, melt, one-half cup white sugar, one egg, one Clip sour milk, one cup corn meal, one cup of flour, pinch salt, one teaspoon soda dissolved in little boiling water.-Mrs. M. W. Bates~ Duluth, Minn. FRENCH ROLLS. One pint milk, one and one-half (Fleishman's), to make a dough just stiff enough to handle, heat rounded tablespoon butter, rounded tablespoon of sugar, one cake of one and one-half teaspoon salt and flollr, suf- yeast ficient the milk good before you dissolve the yeast and to it add the sugar, butter, it raise double its bulk, then shape; light and bake. These are very fine. salt and lastly the flour. one-quarter let it get Let Biscuits should be made with soft dough; should be thoroughly and butter will color the bi.cuit, yellow. rs. Fr'J" the baking soda sifted with the flour. Lard will whiten, -AI BUNS. One pound of light bread dough, small half cup sugar, one egg, work the butter, well into the dough; large, round cutter. vVhen done, rub the top over with butter. sandwiches.-Mrs. cup butter, sugar and egg roll out one-half inch thick. Cut with a Let rise very light, bake in a quick oven. \Vill make delicious Amw Rowerdiuk. two-thirds South Congregational Church Cook Book 15 BOSTON BROWN BREAD. One pint of corn meal, three-quarters pint of graham flour, cup of molasses, one pint sour milk, one teaspoon two-thirds salt, one teaspoon soda. Steam f9r three hours. -Mrs. GRAHAM BREAD. lYarren N. Fuller. two table- One egg, one cup sour milk, one-half cup sugar, spoons melted lard, two level teaspoons soda, one-half teaspoon salt, one cup white flour; balance graham to make batter con- sistency of cake batter. Bake in loaf; hot fire. For two loaves, double all, except egg.-N ellie F1'sher. CURRANT One quart milk and water, BREAD. set same as white bread; two cups currants, a little nutmeg, one cup sugar, a little salt, beat well, stiffen and put two eggs, one-hal f cup shortening, raise and bake.-M rs. Dobblaar. one or in tins, NUT BREAD. four Sift together four cups flour, powder, one teaspoonful cupful of chopped hickory nut meats, not very fine; stir, add one cup of milk and one well beaten egg. buttered bread tins and let stand 20 minutes; an hour. of baking salt, one cup of sug.ar, and add one' then Pour into two then bake half is a delicious bread and very easily made. teaspoonfuls This -AIrs. George Corbin. PARKER HOUSE ROLLS. Sift of sugar into a basin three cups of flour, add one teaspoonful of salt; put into a saucepan half a pint of milk, two tablespoon- fuls of butter, and allow to come to boiling point, then pour it cool. Dissolve over one dessertspoonful and let one yeast cake in a little lukewarm water, add to the milk, these among the dry ingredients, mix beat up one egg, pour thoroughly. Turn out it back into basin, on a floured board, knead it a little, which has been buttered; Turn out and then Take a round cutter and cut out roll it out half an inch thick. the rolls. fold over, and press the edges together and place them on a warm greased tin, one inch apart; brush over with beaten eggs; bake in a hot oven fifteen rninutes.-Alloll. them rise again until very light; it rise in a warm place tiIl light. Brush each piece with butter, let rise again. then put Let let COOPERfS CASH MARKET ~ H COOPER, Proprreror 447 South Division St. Dealers eitz, Phone 41 99 in Fresh and Salt Meats. All kinds of Home Bell Phone 1575 ~ Made Sausages. Oysters and Poultry in Season. We Carry a Full Line of Freah and Salt Fish Order Vrugs b]!PHONE! before. want, and we will deliver for them. Most People don't know any more about Drugs after Call us up by phone and tell us what drugs-or they see them than anything else-you them in half the time you could come to the store Everything will be guaranteed Steketee's Cut Rate Drug Store Price always right. satisfactory. 501 So. DivisionSt., Cor. 5th Ave. P. S.-Our BOTH TELEPHONES store is never left without a registered pnarmacist. If you wish to buy or sell a home or other city property, see FLETCHER. J. E. SIGLER & SON Dealers In Fancy and Staple Groceries 523 South Division Street You will always \Ve give special attention Citz. Phone 53 17. Bell So. 17 find a fresh stock of goods on our shelves. to prompt deliveries. South Congregational Church Cook Book 17 BOSTON BROWN BREAD. -Three cups graham flour, one cup corn meal, two cups sweet milk, one cup sour milk, one cup molasses, one cup two teaspoons seeded raisins, Flour the raisin.s and add last thing. Steam three hours in five one- pound cans. Fill cans half full of dough.-Mrs. Crabb. soda, one teaspoon salt. FLOUR BREAD . WHOLE WHEAT flour, sift cups of of baking . Three ,and add one teaspoon of salt, pow/der and enough water to two tablespoons it into shape and put moisten. it right leaving the dough as soft as it can be handled. Make.a groove down the center of the loaf, using the back of a spoon, and bake one hour. Take it out of the bowl, put into the baking pan, ROLLS AND BREAD STICKS. Rolls and bread sticks are made by using the Daylight rolling it into long strips between the hands and bread dough, baking a pretty brown in a quick oven. LEMON FRITTERS. Beat three eggs without into slices one-third of an inch thick. fancy shapes with a cutter, dip into the mixture frothing them, sweeten and flavor Cut them with lemon rind and add a tablespoonful of brandy. been some stale bread (of which the crust has previously Stamp them into taken) and small they have absorbed as much of the egg as pos- then soak till the fritters out carefully with a slice and fry in sible. Lift Place'them on a hot dish and the same manner as pancakes. Serve very hot. sprinkle thickly with powdered white sugar. Few people guess the composition of this dish at first, and it It may be varied by using will be fOtmd both simple and tasty. instead of the rose or orange flower or other water lemon rind and by using slices of cake with currants and liked, the bread may first be -raisins soaked in milk and afterward dipped in the beaten egg. These fritters should take about five minutes to fry. instead of bread. to flavor If RAISED GRAHAM BISCUIT. One pint of graham flour, one pint of wheat spoonful of salt, one-quarter teaspoonful of a yeast cake. Raise over night; tea- of sugar, pint of warm milk" in the mom- flour, 18 South Congregati"onal Church Cook Book ing, drop into gem pans and raise the same as biscuit before putting into the oven. Bake in a hot oven. BAKING POWDER BISCUIT. into a mixing of baking jowder size of an egg, Sift one quart of flour, one teaspoonful of salt and two add. a teaspoonfuls piece of butter rub lightly into the flour, add sufficient sweet milk to make as soft dough as you can handle conveniently; the oveI~ is quite hot, roll out very care- fuJly; cut with small sharp cutter, do not place too close to- from gether the oven, cover with 'a perfectly clean towel three niinutes, in the pans; bake quickly; when done remove for about then serve with good sweet butter. see that bowl; NOTE-Many' use too much baking powder, while others they will not spread if too much shortening has been used, after eating they use too much shortening. easily; will lie like so ,much lead in the stomach. GRAHAM GEMS. too light If cup of sugar, one table- One cup of sweet milk, one-half of bak- .spoonful of melted butter, one egg, two teaspoonfuls ing powder; mix to thick batter with graham flour; fill the pans a little more than half They will bake in fifteen minutes in a quick o,!en.-Estber) Detroit, Mich. full. POTATO TURNOVERS. Add one beaten egg to a pint of hot mashed potatoes, in a little flour, thin; place finely minced and seasoned meat on the folel over and press the baking pan in the oven season to taste with salt and pepper. then nliake into balls; press or roll these out rather a tablespoonful potato cake, covering only one-half; edges together; place in a buttered until a nice brown. Serve with brown or tomato sauce. Roll of FRITTERS. For plain fritters take one pint of milk, three eggs; one half a To be fried, into boiling liard. By adding coarsely- a nice apple- is made; or by paring and slicing pineapples, or bananas , for spoonful melted butter, one teaspoonf,ul cream tartar, teaspoonful of soda, flour to make a stiff batter. dippecl by the spoonful chopped tart apples to the above in even quantity, fritter .... and dlppmg m the batter, an entree is made. -and frying, a delicious fritter South Congregational Church Cook Book 19 WHOLE WHEAT BREAD. two level Two' cups of milk or water, of cups teaspoonful sugar, one level flour, one yeast cake dissolved in a little warm of whole wheat water, add yeast and flour. Beat well, cover and let rise to double its bulk, let raise and bake.-Mrs. H. H. Frain. and salt, when lukewarm, turn into greased pans, scald milk, add sugar four and one-half tablespoonfuls then beat it again, of salt, SPIRIT YEAST. Cook and mash three good sized potatoes, add one pint of hot water, of sugar, one tablespoonful of salt. Soak one cake of yeast foam and when lukewarm, add to the mixture. Keep in a wan11 place till three tablespoonfuls light. -Al'rs. H7. K. Sterns. WHITE BREAD. three tablespoonfuls Cook and mash three good sized potatoes, pour over three of sugar, one table- \Vhen lukewarm add one pint of the spirit then take out one pint, and keep in a then keep in a cool place till used again. let stand over night, then mix in three pints of hot water, spoonful of salt. yeast, stir all together. warm place till light, Sift one pint of flour over the remainder, then mix in hard loaf; loaves; then when light, bake in a moderate oven. -Mrs. let stand till Sterns. light, VIENNA BREAD. One pint sweet milk, one pint hot water, one teaspoonful Pour the milk and water in flour to make a batter and stir until salt and two cakes compressed yeast, flour. the salt: Then sift is smooth and velvety. stirred until dissolved. fifteen minutes. thoroughly. into loaves, soaked in cold wiClter, into. a mixing bowl and add it Then add the yeast which must be Put flour and beat hard Then add fiour to make stiff enough to knead Let rise in a w,arm place for three hours. :Mold let rise again and bake in steady oven 45 minutes. in' more -AIrs. J. At[.Peter. \VHITE BREAD. l\IIoisten nearly a cup of sugar with wanh 'water and place two cakes of compressed yeast on this. Boil' four good sized. potatoes until place in. a mixing- :Mash them. fineancI soft. 20 South Congregational Church Cook Book Keep warm and let rise until Take potato water and add enough water bowl. quart of liquid, add the mashed potatoes, of lard and the yeast and sugar. batter. tablespoonfuls twenty minutes. into loaves, twenty or twenty-five minutes. sized loaves. o'clock, and finished by 12 o'clock, noon.-Mrs. H. Baker. to make a two tablespoonfuls to make a stiff Then add two salt and flour enough to knead stiff, and knead rise again until double its bulk,; mold let rise half an hour and bake in steady oven about This will make four medium at 8 If kept warm this bread can be started Add flour light. Let SALT RISING BREAD. (not boiling), full of hot water to make a thin batter; In a few hours Set The leven is made the day before wanted for use by stir- ring into a cup half enough corn meal with a pinch of soda, keep warm. this should be light and cracked on the top. this away in a cool place and in the morning put all or a part of this into a bowl half full of warm water, stir- ring in flour to form a thick batter, keep warm, being careful not to scald. When this has risen to the top of bowl have flour ready (warm in cold weather), with a little salt, and for one medium sized loaf, take one pint of warm water or milk (or both), and make a sponge, stirring in the emptyings. Then knead it at once into loaves, mixing well, but keeping it as soft as possible. light and bake. into tins, let it get Put -Mrs. Tubbs. BROWN BREAD. Two cups (level full)corn meal, three cups sour milk, one-half cup molasses, two cups (heaped) wheat two heap- soda, one heaping teaspoon salt, one table- flour, ing teaspoonfuls spoon cream or butter. Fill fruit cans half full, bake slow. -Mrs. L. N. Fisher. BROWN BREAD. One tables-poon melted lard, one teaspoon salt, one-half scant half cup molasses, one teaspoon soda, one cup flour and graham enough to cup brown sugar, two cups buttermilk, make stiff. Bake.-Mrs. E. E. Geeck. BROWN BREAD. One-half cup sour milk, one-half cup molasses, one-half teaspoon soda, one egg, one-half cup raisins, one and one-half VY1~. cup graham flour. Steam one and one-half hours.-Mrs. Sou/It Congregational Church Cook Book 2 I BOSTON BROWN BREAD. to dyspeptics. This bread is of much benefit cupful corn meal, one i(lnd one-half together two cupsful of graham flour, one-half cupful of white flour, two-thirds of soda, one teaspoon salt. N ow add two cupfuls of buttermilk, the pan, which should hold two-thirds three or liked, a two- thirds cup of raisins.-M rs. J. L. S. cupful molasses, butter Steam three hours. four quarts. teaspoon Sift If STEAMED GRAHAM LOAF. One pint graham, one pint corn meal, one-half pint molas- steam two teaspoonfuls soda, salt; ses, one pint three hours.-Ina D. Kelly. sour milk, ENTIRE OR \VHOLE \VHEA T BREAD. Take a portion of the sponge made for white bread, add flour from Frank- then fill 1 pound coffee cans, with top melted the top, then bake in a one cup of sugar and knead in whole wheat the dough is elastic, lin Mills, until cans half tomato off. Let stand until dough reaches moderate oven.-Mrs. F. H. Turner. full, or use large One pound cheese (grated), cup melted butter, one cup flour, mix well; in narrow strips makes over 125 straws. three or four CHEESE STRAWS. one egg, well bel(lten, one-half roll out and cut amount inches long. This xxx TOASTS. TONGUE ON TOAST. Chop one cup of cold boiled tongue very fine. Beat the yolk of two eggs until then add them to the tongue and season with a quarter or a teaspoon of mustard and a dash of cayenne pepper. Add a small piece of butter and stir over the fire until Oil buttered toast. the eggs are cooked. immediately Serve light, 22 Soulll' Congregational Church Cook Book TOAS'f vVITH EGGS. ASPARAGUS vVash the asparagus let lie in cold water very thoroughly, for a few minutes; trim off the tough then tie in small ends; tender. When bundles; cover with boiling water and boil until to moisten the toast. done drain off Arrange nicely toasted slices of stale bread on _a heated dish, moisten the toast slightly with a little asparagus water, untie the asparagus bundles and lay the stalks on the slices of toast. Break an egg over each bundle and set the dish in the oven until the whites of the eggs are set. and save it the water DUTCI-I TOAST. add salt, pepper and sage, Crumble the bread and place in .a frying pan with a slice It should be cover closely, stir while cooking, as it of butter; seasoned well; pour so the steam will soften the bread; burns easily; if liked. in a little boiling water, serve quite hot. FRENCH TOAST. Beat one or two eggs and a pinch of salt, add milk to thin. then fry jelly or syrup may be spread lard ready, dip slices of bread in mixture, Very nice jam, Have hot a delicate brown. on by those who like it. TOAST SERVED WITH ASPARAGUS. tender asparagus lay in cold water into small bunches, plac- Tie nice green, ing heads one way; Then place for awhile. in a roomy stew-pan and cook in boiling salted water until lay on a large platter, drain asparagus tender. and lay a bunch on each piece of toast, Jand pour over it a drawn butter sauce; serve hot. Toast bread, TOAST SERVED WITH TOMATOES. Cook tomatoes, season with salt and pepper and tablespoon thicken with of butter; flour and cream or milk. Let this cook through, but not boil. Stir all the time; pour over nicely browned and buttered toast. from stove, removing before just TOAST WITH OYSTERS. Toast' and butter bread, the liquor, season .with pepper, spread with oysters ,are done when nm of oysters, are curled; salt and butter; and a little place in serve very hot. of oven; Soutlt Congregatiolzal Clturclt Cook Book 23 POACHED Place a pint of cream, a large EGGS WITH CREAMED tablespoonful pinch of salt on back of stove; while it is heating, and poach eggs; it and on each slice, place an egg. A very nourishing inviting dish. of butter, toast bread lay bread on warm platter, pour cream over and TOAST. xxx CHEESE DISHES. CAVIAR CANAPES. Mix three tablespoonfuls lemon juice and quarter of Rub two tablespoonfuls of caviar paste with one table- of spoonful to a paprika. cream a~1d add the paste. Spread on small oval or oblong slices of toast which have been buttered ,and browned slightly in the oven. Garnish with watercress chopped fine. of a tablespoonful fresh butter of sweet, AND TOMATOES. MACARONI Break half a pound of best macaroni \i\TITH CHEESE into two-inch pieces; of salt and cover well with boil.ing water, add a tablespoonful boil for fifteen minutes; skim out of. salted water; plunge into a pan of very cold water and let stand until cool; pour off. the cold water and drain well. Have cooked in a saucepan one of a pound pint of tomatoes. a pudding pan; put of in a layel" of tomatoes, and :a layer of cheese, until yon of have used all of each; paprika; the cheese on top is melted and a biscuit brown color; bake slowly in moderate oven; teaspoonful add lastly one cupful of milk and bake until full cream cheese; butter then macaroni, in small pieces one-fourth sprinkle with one-half Cut too rapid baking spoils this dish. WELSH RAREBIT. Fill the well beneath the blazer pan, ful of butter; pound of full cream cheese cut with a wooden paddle made for melted add one-half the lamp in the chafing with good alcohol; place in into which put one tablespoon- is melted add one in small bits; as it melts, stir this express purpose; when teaspoon- teaspoonful of paprika; one-half lamp; when butter light Sempre Giovine (ALWAYS YOUNG) Is the name and result of this wonderful skin food. A perfect beautifier and emollient. A scientific compound of solid vegetable oils which harmonize with the cuticle and produce marvelous results. Softens the skin and gives that soft, peachy tint. Removes all wrinkles. Guaranteed not to cause a growth of hair, because it is made of vegetable oils. Used for over a quarter of a century by the most famous beauties. Price 50c. FOR S A LE AT A LL DRUGGISTS. Marietta Stanley Company Grand Rapids. 3 5 - 41 Fourth St. JOHN C. DUTMERS Pharmacist 438 So. Div. St. Opp. 3d Ave. C. M. Quayle, D. D. S. Office 4 60 S o u th D i v i s i on S t r e e t. Comer of Sycamore. Citizens phone 591 7 South Congregational Churclt Cook Book 25 teaspoonful of dry mustard; ful of salt and one-half add slowly one cupful of sweet cream; smooth; turn a little boiling water into this the blazer with contents beaten eggs. Have ready squares of hot crisp crackers; of the rarebit served with this. to this until into the hot water pan; set and lastly stir in two well fresh toasted bread or dip over each piece a sufficient quantity small pickles are nice and serve immediately; stir constantly CHEESE ROUNDS. Cut baker's bread into round slices. Beat on one side and toast. much gr.ated cheese as it will absorb, cayenne, set salad.-Anna spread over in the oven until the untoasted the cheese melts. VV. Miller. Spread melted butter the white of one egg, add as season with salt and and Serve warm with the rounds, side of CHEESE STRAWS. Roll paste one-quarter inch thick, sprinkle one-half with to which has been added a few grains of salt fold, press edges together, fold again and roll sprinkle with cheese and proceed in strips five inches iong and inch thick; grated cheese, and cayenne; out one-quarter as before. one-quarter in hot oven. Repeat. twice. Cut inch wide. Bake eight minutes I-IOMINY AND CHEESE. Purchase a quart can of cooked hominy, turn off the water, in a bowl rinse with cold water and drain for twenty minutes tea- sieve. Make a sauce of one pint of sweet milk, a quarter spoonful of paprika of and thicken with two tablespoonfuls flour mixed to a smooth paste with a little cold milk. Then add one cupful of full cream cheese grated, cook in the thick- then stir in the drained ened milk until hominy and let stand in the hot water bath of the double boiler until Serve with baked potatoes in place of meat. the cheese has melted, heated through. thoroughly CHEESE For Chafing Dish.-Melt SOUFFLE. a piece of butter in the blazer pan, so as to cover the bottom well; have ready one and one- half cupfuls of grated cheese; stir add one cupful with the wooden paddle for half a minute; season with of sweet cream; one-half of the beaten yolks of three eggs; turn into the hot butter; and one-half teaspoonful teaspoonful salt of 26 South Congregational Church Cook Boo/\- stir all until well blended; paprika; white of eggs; the hot water pail with enough boiling water tents hot until all served from the blazer; square crackers or rounds of fresh crisp toast. let cook until then fold in the beaten set over to keep the con- serve on large the albumen is well set; MACARONI AND TOMATOES. of a pound Boil quarter of macaroni in salted water, blanch and arrange it on a hot platter. Mince half a pound of raw ham and brown in a little of its own fat; spread this over the macaroni; pour over the whole a pint of thick, stewed tomato pulp, garnish with dry bread crumbs browned in but- ter and parsley. One-half cup butter into one pint sweet milk, one egg beaten, ing powder, in gem tins.-Mrs. flour to make stiff batter, beat C. U. Clark MUFFINS. and lard mixed, melted and poured three teaspoons bak- it hard and bake xxx BREAKFAST DISHES. JOHNNY CAKE. Two cups corn meal, one cup white flour, two cups sour cup brown sugar, one egg, one teaspoon each milk, one-half soda and salt.-AIrs. L. N. Fisher. POTATO PANCAKES. Grate raw potatoes to amount needecl, add a little salt, soda and flour, .and fry brown in butter and serve hot. -Mrs. A. E. Fisher. GRIDDLE CAKES. Loppered milk, a little salt and one teaspoon soda dis- stiff batter. stir in flour to make a rather solved in hot water; (Plain, but good.)-Mrs. A. E. F£sher. SOUR MILK PANCAKE. One cup sour milk, one egg, one teaspoon sod.a, flour make soft batter; beat yolk of egg to froth, to add sour milk ~outll Congregational Church Cook Book 27 with soda dissolved, just before putting on griddle.-N ellie Fisher. then add flour and beaten white of egg GRAHAM GEMS. One cup milk, one cup flour (graham), one egg, one tea- spoon baking powder, one teaspoon butter, pinch salt. -Mrs. L. N. Fisher. BREAKFAST l\1UFFINS. One tablespoon soft butter, rub to a cream two beaten eggs, a pinch of salt, one cup sweet milk two heaping teaspoons baking powder; add flour enough to m,ake the consistency of cake batter. Bake in buttered muffin rings.-lVI rs. C. J. A1a.ttlze-zCJS. two tablespoons sugar, GRAHAl\'I GEl\1S. One egg, one le'vel teaspoon salt, heaping tablespoon of cup of flour, half one...cup water; graham flour from spoon, not pour. Bake in gem pans. sugar, two-thirds teaspoon soda, one teaspoon cream tartar, to drop lard, half cup of currants, to make a stiff batter three teaspoons -Mrs. Anna Rowerdink. GRIDDLE CAKES. Sift of sugar, into a mixing bowl. two heaping teaspoonsful teaspoonful of bak- three cups of flour, of salt, one heaping ing powder, one rounding tablespoonful Beat one egg very light and add to one quart of sweet milk or milk and water; pour stirring constantly on Syrup for Cakes.- Take two cups of light brown hot griddle. strain and add sugar and one cup of water; boil five minutes, one teaspoonful for maple syrup.-lVIrs. this gradually on to the dry ingredients, to keep free from lumps. A good substitute Bake immediately J. M. Peter. of vanilla. SOUR lVIILK BISCUITS. One and a half cups of sour milk, one level of soda, dissolved in milk; enough to make stiff batter powder sifted in flour; lard size of an egg, and two teaspoonsful teaspoonful little salt, flour of baking roll and bake in quick oven. -Mrs. W. K. Sterns. 28 South Congregational church Cook Book BREAKFAST PUFFS. One cup of sweet milk, one and a half teaspoonsful butter, cup one teaspoonful salt, one-half -one teaspoonful of flour.-Emma S. Mcera/h. sugar, GREEN CORN FRITTERS. fresh picked corn, add Grate and scrape twelve ears of yolks of two eggs, one tablespoonful of flour, butter size of walnut, salt and pepper to taste. Cook in very hot butter, and serve.-Mrs. Margaret Lane. JOHNNY CAKE. One pint sour milk, one teaspoonful soda, one or two eggs, one tablespoonful melted butter, sugar, two cups corn meal, one cup flour with teaspoonful of baking powder, one teaspoonful two tables.poonsful salt. Makes two small cakes. -Airs. G. K. Failing. JOHNNY CAKE. Two cups corn meal, one cup flour, sour milk, teaspoon salt.-Ellen three tablespoons Evarts. WHEAT CAKES. two cups sugar, one teaspoon soda, one two eggs, One cup sour milk, one cup sweet milk, one-half two eggs. This recipe win serve four persons. (The whites beaten separately soda, last.) teaspoon and added One-half cup milk, tablespoons teaspoons flour enough to make thick as sponge cake. cup sugar, butter, lVIUFFINS. one-half two heaping two eggs, baking two powder, -Louise E. Wright. BUTTERMILK SCONES. Sift together one quart of sifted flour and one teaspoonful of lard and each of salt and soda; butter then mix to a soft clough with buttermilk; roll out about an inch thick, brush with milk, cut, and bake in a quick oven. rub in three tablespoonfuls (mixed), GRAHAlVI GEMS. Sift together one cupful each of white and graham flour, South Congregatz'onal Church CooleBook 29 teaspoonfuls one .and one-half powder, spoonful of salt, and a quarter of a cupful of sugar; one egg and one cupful of sweet milk; substituted one tea- then add rye or oatmeal may be for the graham flour. of baking CRUMPETS. Mix into .a stiff batter, one egg, one-half each of salt and sugar, one pint of milk, and one and one-half pints of flour, with which two teaspoonfuls of baking powder have been sifted, and bake on top of range in greased muffin rings on .a hot, greased griddle. teaspoonful CORN MEAL POP-OVERS. teaspoonfuls Sift four of baking powder with one pint of flour, and mix thoroughly with one pint of -<:ornmeal; beat four eggs very light, add two tablespoonfuls of lard, one cup- ful of sweet milk, one teaspoonful the flour and meal; also sufficient milk to make a smooth bat- ter, and pour into very hot gem tins. of salt, and (alternately) BUTTERMILK BISCUITS. Sift two teaspoonfuls of baking powder and one teaspoon- ful of salt with one quart of table- spoonfuls of lard, and mix to a soft dough with one generous pint of thick buttermilk of soda roll half an inch thick, cut in small rounds, has been dissolved; handling as little as possible, and bake in a hot oven. in which half a teaspoonful flour; work in two level HOE CAKE. Take .a very stiff batter of water and corn meal, adding a and pinch of salt; grease a thick, when hot put the batter on in a large cake about an inch thick, smooth and cook slowly; when cooked on one side for about ten minutes, turn carefully, and cook on the other side. Serve whole, iron griddle very sparingly, letting each one break off a portion. WINDT BENTEL-(German). Melt one tablespoon of butter in one cup boiling water and in one cup flour; nlb smooth and leaye on stove until (one at a at a time in sugar Delicious and dainty.-Leota. Wheeler Keil. stir thoroughly cooked; when cool, stir time), without beating; drop a scant hot lard and fry to a light brown; before serving. in four eggs teaspoonful roll in powdered 30 South Congregational Church Cook Book __ GRAHAM MUFFINS. One egg, one cup sour milk, one tablespoon butter, one table.spoon sugar, one teaspoon salt and soda; graham flour to make stiff batter.-Mrs. C. DUe. RAISED WAFFLES. One .pint milk, scalded and cooled, one-quarter yeast cake dissolved in one-third cup of water, one pint of flour sifted, one-half two eggs, yolks and whites beaten separately, softened. Mix at night the milk, yeast and flour. In the morning add the salt, eggs and butter. one tablespoonful teaspoonful butter salt, Bake in hot waffle iron. MUFFINS. One egg, one tablespoon melted butter, two cups' flour, sugar, one cup sweet milk, baking powder. Bake in a quick oven. BUCKvVHEA T CAKES. two tablespoons three teaspoons To one pint of buckwheat two tablespoonfuls molasses, flour add about one gill of wheat flour, two heaping teaspoonfuls baking powder. Mix with cold water and bake quickly on a hot griddle. JOHNNY CAKE. One cup sour milk, one teaspoon soda, one egg, one-quar- ter cup sugar, one cup flour, one cup corn meal, one teaspoon baking powder, piece of lard sIze of an egg, salt; you can put lard in tin you bake it in and let it melt before putting in the cake, which will grease your tin at same time. -Mrs. Da.vid Scotts. NUT BISCUIT. Sift together two cups flour, one-h.aIf teaspoon of salt, one heaping teaspoon of baking powder; rub in heaping table- spoon butter, add one cup ground or chopped nuts (any kind), sugar. Mix to a soft dough, with and two tablespoonfuls milk; mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in a hot oven.-Mrs. J0I-INNY CAKE. ~V; oJ. Breen. Two eggs, one-half one teaspoon of soda, dissolved in the milk, one-half cup of sugar, one cup of sour milk, teaspoon- South Congregational Church CooleBook 31 ful of salt, one large spoonful of butter, one cup of corn meal, one cup of flour. Bake in shallow pan.-Mrs. Jennie Sinclair. WAFFLES. One quart of milk, one quart of flour, three tabJespoonfuls of butter, one teaspoonful separately, baking powder. Bake in waffle irons.-Mrs. four eggs, beaten of Dr. TIVoodworth. CORN BREAD No.1. One cup of sour milk, one egg, one-half cup of yellow sugar, one large spoonful melted butter, one cup flour, one- half cup of corn meal, one-half of soda. Quick oven and it is delicious.-Mrs. F. H. Turner . teaspoonful . CORN BREAD No.2. Two cups of sifted corn meal, one-half cup flour, two cups two well beaten eggs, one-half cup of molasses 'teaspoonful of salt, two tablespoons of melted butter; then the milk, the flour and meal, blended together, with baking bake of sweet milk, or sugar, mix the butter, molasses, salt and beaten eggs, and lastly, powder, nearly an hour thoroughly, in wen buttered tins, not very shallow. sifted in; beat two level teaspoons DIAMONDS. Prepare rich biscuit dough, in strips two inches wide, inch thick; cut then cut strips into diamonds; place on greased pans, one inch apart, brush with milk, and bake in very hot oven. roll out one-half OAT MEAL MUFFINS. One cup oat meal, one and one-half pints of flour, two tea- spoons baking powder, sift all together; ntb in one tablespoon of lard, add two beaten eggs, one teaspoon salt, and one pint of milk. Mix smoothly into batter, than cup cake. Bake in muffin pans, a little thinner in hot oven, 15 minutes. POTATO PUFFS. Take mas.\~d potatoes and make them into a paste with one or two eggs; roll it out with a dust of flour and cut round with;a saucer; have ready some cold cooked meat of any kind, free from gristle and chopped fine, and season with salt, pepper, thyme or pickles cut up fine; place them on the potato and fold ? DID yeu EVER CALL 1250 FOR ? FIRST CLASS FUEL e Breen & Halladay Fuel Co, CO. SOUTH. END MERCANTILE 525 ..527 South Division Street DRY GOODS' AND GENTS' FURNISHINGS Your Patronge Solicited La.he Shore Dairy GE.ORGE HEAL, Prop. Aerated Milh and Cream In Bottle~ or in Bulk. Warranted Strictly Customers ~iven especial attention. Pure. GRAND RAPIDS, MICHIGAN William B. Heth Charles C. Heth HETH BROTHERS Bert M. Heth Hardware and Heating Contractors Bicycles Paints Bicycle Sundries Oils Base Ball Goods Doors Sash Fishing Tackle Glass Builders' Hardware and Sheet Metal Work 911-917 S. DIV. ST. MADISON SQUARE TWO STORES BELL PHONE SOUTH 683 CIT. PHONE 1127'" 1602 RING US UP South Congregational Church Cook Book 33 it over like a puff, pinch it neatly around and bake for a few minutes .. RUSK. Boil and mash one good sized potato; APPETIZING take one pint pound sugar, one-eighth In the evening, when light, rich milk, one-half yeast cake, dissolved, and flour to make a stiff rub together batter; mix at noon. and on€- one-quarter quarter of a gr,ated nutmeg. Mold up soft, put in a warm place, and when quite light break off pieces the size of an egg, form into small cakes laid closely together in the pans; when very puffy wash over the tops wi th some sweetened milk and a little sugar pound butter if desired. BREAKFAST MUFFINS. three gills of wheat Take one pint milk, three eggs and a pinch of salt; beat the eggs very light, add the milk, and lastly the flour. Bake in rings or small pans, and in a quick oven. They are very light and of excellent quality. flour, ROLLS. PARKER HOUSE BREAKFAST sugar, butter If for breakfast, Sifted flour one quart; cup. Mix with new milk until one-quarter light bread dough. cool place over night; hours. When light, out to size desired. Spread on one-half butter the other half. and when light bake in a quick oven. and yeast, of each the consistency of let stand in a moderately if for tea, set in a warm place about four take off enough for one roll, and roll it the piece a little melted Place in a pan to rise, and lap over BUCK\i\THEA T CAKES. Take one pint buttermilk and one-quarter add a teaspoonful flour; after beating well for .a few minutes. add one teaspoonful of salt, and stir of pint sweet milk; in one pint of buckwheat soda and bake immediately, CORN MEAL GRIDDLE CAKES. To one quart corn meal add one-half pint wheat flour, some in sour milk enough to salt and one tablespoonful make a thin batter; have the griddles hot and well greased and bake slowly. Bake on one side until blubbers come on top, then turn and bake on the other side to a nice brown. soda; stir 34 South Congrrga/io1lal Church Cook Book CORN BREAD No. 1. two eggs well: add one pint water Beat in one teaspoon ful of S.11t. same of yeast powders meal cnoug-h to make a hatter Now put a table"poonful it in the O\'cn till hot: tu a nice brown. that will pour out of lard into the baking-pan into it then pour the batter of and stir well; put and add corn the pan. and set .and bake CORN BREAD No.2. T\\ () pint cups Indian meal. one pint cup wheat cups flour. cup sour milk, one-half two pint of salt and same of soda. Mix and pint cup sugar. one teaspoonful bake slo\\ 1)' for one and one-half swcet milk. onc pint hours. 0.\1' l\IE.\L GRIDDLE CAKES. Take one cup of cooked oat meat. and after mashing fine with a fork. add one and one-half one egg. heaten ready one cup of graham flour. uf baking powder has been mixed. lightly. \ rhen in which onc heaping it up cups of sweet milk and the cakes add to bake tcaspoonful GR.\IL\~1 P.\NCi\KES. Take one quart of S()da. one heaping teacupfuls ti, e minutes of graham flour. before baking. of buttermilk. teaspoonful two heaping teaspoon fuls of salt, one egg and three least for at Beat "cry thoroughly S\rEET 1"'01'.\1'0 P.\NCAKES. One pint ma..;hcd sweet potatoes. two eggs. one teaspoonful ten minutcs together Beat all one pint graham flour, soda, one tea- and bake on a one pmt SOllr Ilulk. s(>l"lOnful salt. griJdle. SP.\:\ISI I FRITTER PUFFS. Pt')\\ tiered ,ug-ar one tablespoon fut. butter two tablespoon- ,lit nm: eggs ful,. salt put four. thlur. in flour enough to have and hutter. and. It le~l\c the pan. the yolks of the eggs; n,,)\\ In"'p a lea,,;p,)()nful at a time into the boiling lard and fry to a light bro\\ n. They \\ III be very puffy if nicely done. t~lhlc'poon ful. one the \\ .:lter into a sauce-pan. \\ hale It is boiling. tht.:n stir of add the sugar, 111. one by one. cup. yolks \\ ater ,tir South Congregational Church Cook lu>ok 35 PHILADELPHIA CREAM PUFFS. Butter, two cups; ten eggs, three cops Hour, water, on/ pint: soda, one teaspoonful. Boil the water, melt the butter in it. stir in the Hour dry while the water is b o d i n g; when cool add the soda and the well heaten e g g t; drop the mixture with a tpOOin On buttered tins and hake twenty minutes Be careful not to open the oven door more than twice while they are baking. SWEDISH TIMBLE CASES. Beat the JPOlk Ol tWO dd one CUp of COM water, then stir in one cup of Hour, add one half teaspOOttfttl of salt, and beat until smooth: add one taMtsgwwri of olive oil, 1 »< - - * t again; then stir in the whites of two eggs, U-aten to a stiff stand away for two hours before using, heal your tfrnble iron in the hot fat for ten minutes, then drain I second, dip in the hatter until well roasted, then hake again in the smoking fat and cook until light, yellow and crisp, froth; lift, I'ry. A AA SOUPS. "Now good digestion wail on sppetite, and health on both." STOCKS FOR S o n- Six pounds "f shin of beef Or ^ix pounds Of knuckle of veal, any hones, trimmings of poultry or fresh meat, one- quarter pound of lean bacon or ham. two ounces of butter, two large onions, each stuck with cloves, one turnip, three carrots, one head of celery, two ounces of salt, one half pound of whole |*epjKT. one lar^e blade of mace, one bunch of M\ herh water. Cut up the meat and bacon, or ham. into pieces of ti inches square, break the Inmcs into small \ lb the butter on the bottom of the stew-pan. put in one half pint of water, the broken Ix.nes. then meat and all other ingredients Cover the stew-pan and place it on a sharp fire, Occasionally stirring Br quarts and one-half pint of cold mtenU: when the bottom of the pan b red with 36 South Congregational Church Cook Book \Vhen nearly cooked, a pale jelly like substance, add the four quarts of cold water, and simmer very gently for it let boil quickly. throw in a tablespoonful of salt the scum to rise. Remove every particle of scum and strain through a fine hair seive. vVhen cool, remove all grease, keep in small jars in a cool place. It will form into a jelly. five or six hours. Do not to assist It is best to partly cook the vegetables Stock is the basis of all soup. Good soups of various kinds are made from this stock at short notice; slice off a portion of the jelly, add water and vegetables if you wish, also thicken- ing. before adding the flavoring of the soup. to the stock, as much boiling injures This Season and boil a few minutes and serve. stock makes is sufficient a good gravy for meats, one table spoonful of it to impart or hash, and various other dishes.-Mrs. H. A. Turner. TO CLARIFY STOCK. to a dish of macaroni a fine flavor Put Beat in a sauce-pan, over a brisk fire. When boiling, add the white of one egg to each quart of stock and proceed as then add a follows: little' hot stock, beat into the the white hard and long, allow it to boil up once pot, then beat and immediately a thin flannel cloth. This makes white stock.-Mrs. H. A. Turner. to a froth, and pour gradually in a little water, the egg up well and strain through remove TOMATO BISQUE-SOUP. butter two tablespoonfuls tablespoonfuls flour and rub together one quart milk, and cook until in :a sauce-pan, add one and Melt smooth; one-half add gradually In another dish cook one-half can tomatoes, one-half cup water, add one bay leaf, add two cloves; cook five minutes; while hot salt and pepper to the thickened milk, one teaspoon sugar, Serve hot.-Ada E. Crips. until thickened. to taste. strain; TOMATO SOUP. sliced thin, A few potatoes sliced, a little rice, one onion sliced. Cook all together, adding-enough water to make the broth. When done, add a pint of milk, salt and pepper and butter. two tomatoes Serve hot.-M rs. Tubbs. CLAM BOUILLON. These are preferred The clam bouillon is best made from the prepared, bottled clam juice, as so many to all others. Sou/It Congregational Clturclt Cook Book 37 cooks do not cook the fresh clams properly and the bouillon flavor. Add two pints of wIater or has a bitter, unpleasant milk to one pint of the clam bouillon; season with salt, paprika and butter. Let come to boiling point and serve in small cups. This may also be seasoned with a little celery seed and blade of mace. For the oyster bouillon, chop one pint of oysters steam in their own liquor of water come to boiling point and then strain through nesses of cheesecloth. butter or whipped cream on top. fine; Then add a pint let thick- Serve in bouillon cups with .a little and some seasoning the clam bouillon; for five minutes. several as for CHICKEN BOUILLON. To one pint of perfectly clear chicken stock, highly sea- soned, add two tablespoonfuls of sherry and half a tablespoon- ful of prepared bouillon stock. POTATO SOUP. Pare four medium sized potatoes, in Brown stir- salt, pepper, a lump size of an egg, and the browned flour with a cup of three pints of water until tablespoonfuls about four ring constantly, of butter cream or a pint of milk. Boil of flour a light brown in a spider, three minutes and serve. then add to the potatoes slice thin and boil thoroughly cooked. -Mrs. E. B. Tubbs. MIXED SOUP THAT MAKES A l\1EAL. Equal parts potatoes, into half and for each quart of quarts of good beef stock, and boil 45 minutes . celery and apples chopped Season with salt pepper and parsley, this mixture, add two and one-half inch pieces. carrots, . STOCK. BEEF -Mrs. A. E. Fisher. One shin of beef, boil season with salt and pepper quarts of stock when done; tallow and the stock is ready for use.-Mrs. A. E. Fisher. in plenty of water until to taste. let stand until cold, tender; There should be three take off all GERMAN NOODLES. Four eggs, one-half stiff as can be rolled out very thin; teaspoon salt, flour to make dough rub over with flour so 38 South Congregational Church Cook Book stick; won't and boil 15 minutes in beef stock. roll up together and cut very thin. Shake apart POTATO SOUP. Four good sized potatoes, pa.red and cut in dice, small; salt, pepper and parsley to two a.nd a half quarts beef stock; suit taste. Boil 40 minutes. Serve hot. One-half teacup milk, one powder, salt, Hour.-E. M. G. DUMPLINGS. egg, two teaspoons baking CREAM OF CORN SOUP. if chopped. Into the top of the double boiler turn one quart of sweet two sprigs of parsley, and enough onion to make about milk, If parsley and onions are put one tablespoonful the in the milk in large pieces they can be lifted out after milk comes to the boiling point without as they are only added to season the milk. Rub through a sieve one can of Palace Car brand cream corn; add to the hot milk; cook ten minutes; of pastry Hour stirred in a smooth paste with a little cold milk; add to the thickening of salt, a little pepper and one Cook three minutes and serve. This tablespoonful of butter. can be used for a 6 o'clock dinner when the meat too plentiful, as it is a very hearty soup. thicken with one tablespoonful one teaspoonful straining, is not SOUP. Separate Boil, uncovered, then throw into cold water. CREAM OF LETTUCE and wash four heads of lettuce and drop them for ten min- into a kettle of boiling water. Let stand a few minutes, utes, Scald one pint then drain, chop fine and rub through a sieve. tablespoonfuls of of milk in .a double boiler, the hot milk over flour into the milk in the paste to dissolve it to a liquid, Now pour the boiler and stir until a little of the thickened milk over the lettuce pulp, blend well, return to boiler, seas~:mto taste with salt and pepper, simmer a few minutes and serve. rub two level to a smooth paste; pour enough of like cream. then pour thickens it CREAM OF SPINACH SOUP. \'Vash a,nd pick over carefully two quarts of spinach. Put into a kettle with three half pints of boiling water and cook twenty minutes. a chop fine and rub through Then drain, South Congregational Church Cook Book 39 one quart of white stock and pour over sieve. Heat the spinach, bring to a boiling point, season with salt and pepper to taste and thicken with four level tablespoonfuls of flour and two level rubbed to a smooth paste. Add a cup of green cooked pears and two tablespoonfuls of lemon juice. When serving, garnish with whipped cream. tablespoonfuls of butter BROWN SOUP-STOCK. it the marrow. saw the bone off inside the joints and split Get a hock or shin-bone of beef and three pounds extra to soup meat; into small pieces, slice an get Cut up the meat in the marrow to a nice onion and fry it with the cut beef, the fried meat ,and onion with the hock into brown. Now put two gallons of cold water and let simmer six or eight hours and strain through a cloth into a perfectly clean earthen crock; the grease. For white stock make This same as above, only omit In a cool place this stock will keep a week or more in ordinary weather. let stand over night and then skim off all is for brown soups or gravies. the frying. for TOlVIATO SOUP. Take four good-sized ripe tomatoes, or one pint canned if fresh tomatoes are used, peel and slice them; add to ones; then the tomatoes one quart boiling water and boil add one teaspoonful of cooking soda, and stir well; as soon as the foaming stops, add one pint of sweet milk, and one tablespoonful to taste. When it comes to a boil again roll round crackers, or their equivalent, and serve hot. You will not be disappointed with the result. of butter, and salt and pepper fine a dozen common, till soft; ONION SOUP. A delicious and very healthy soup is made as follows: Slice six medium-sized onions and brown them slightly with a tablespoonful potatoes, also sliced, an4 a little salt and pepper; put all in cold water and let simmer slowly for an hour or two. Now add one pint of stock, season to taste and serve hot. add three medium-sized of butter; Jmportant to .1111 . • • r Hundreds of families are daily proofs of service which excels. We are Quality Meat Dea/fJI's 'or these reasons We have our buyers pick the cream of Michigan's We have our live stock killed in our own stock yards which in the the live stock. considered Inspection House were 1906 Slaughter most sanitary We are the only people of the local butchers. who, in killing, expel the animal heat by refrigeration. Our meats are cut by experts. We manufacture Our smoked meats are famous You derive the benefit of our experience our own sausage and lard. for their mild cure. and up-to-date methods. Dome and seo us or telephone. Markels 1827 So. Division Street Pastoor Bros. 477 So. East Street. _EVERY LADY AND GENTIEMAN SHOULD USE J)o~neg' s /fair ~estorer and DANDRUFF CURE before it is Too Late A scientific preparation condition, and the scalp to a prevents causes which restores normal a falling of hair growth of new hair. luxuriant the hair follicle, It strengthens to the scalp and is cleansing of a delicate perfume. It con- tains no poisons or grease and is absolutely harmless. Guar- anteed. Price 50c and $1.00 Per Bottle. SOLD BY THE F.W.Oowney Co., 43 Barclay St., Orand Rapids, Mlch South Congregational Church Cook Book 4 I MEATS BEEF TO SELECT. from this to the socket bone. firm fat. The hind quarter The meat should be of fine grain, a clear red color, with a It is divided into fore and hind is divideel'into leg, loin and flank. the rump steak is in is divided into ribs, shoulders, ribs are The seventh and eighth ribs are called the the eleventh the fourth chuck. The plate yellowish-white, quarters. The sirloin rtms fr0111the rib to the hip or pin bone; extends the flank. plate, brisket, six in number. first chuck, anel twelfth, The bolar piece is the fleshy part of the shoulder. is the top of the ribs, then comes the brisket. chuck ribs and shin. the ninth and tenth, the second chuck; The fore-quarter the third chuck; the thirteenth, The skirt The standing ROAST BEEF. Place The best pieces for the meat roasting are the ribs, sirloin and pin bone. in the bottom of a baking pan, or covereel roaster, dredge lightly with pepper; add one teaspoon- Place ful of salt to one cupful of water and pour it in the pan. in a very hot oven; baste every ten minutes, it should burn. Turn it two or three times, anel bake fifteen minutes to every pound if wanteel rare; If twenty if wanted well done. you have a covered roaster, it will not be necessary to baste so often. For the gravy, allow two tablespoonfuls of the drip- ping to rema.in in the pan: aeld to it one tablespoonful of flour; mix until smooth; add a half pint of cold water, stir continu- ally over to it boils; taste, and serve in a sauce-boat. then add salt and pepper the fire until lest POT ROAST. For Place the meat just enough boiling water onion, turnip, and carrot, cloves. tender. ing from four add one teaspoonful has all evaporated, this, a thick piece from the shoulder or rump is best. in a kettle with closed cover, and pour over to nearly cover the beef. Add an sliced; also one bay leaf, and three Place over a slow fire and let cook very slowly until It will take three or four hours to cook a piece weigh- is half done, \Vhen the water turning so salt and some pepper. let the meat brown in the fat, \,yhen the meat to six pounels. 42 South Congregational ehurch Cook Book the fat out of kettle, except it will be nicely browned on both sides. When done, place Pour on platter and keep warm while you make the gravy. all then add one-half pint of hot water and thicken with a tablespoonful of flour mixed with a little water. it boils, season with salt and pepper to taste, and strain into .a sauce-boat. two tablespoonfuls, Stir until BROILED STEAK. Trim the steak free from all suet; put the meat platter rub the broiler bars with a bit of suet and let it heat to heat; Put steak on broiler and cook on one. side seven five minutes. if it is one inch thick, and liked well done, five min- minutes, liked rare; side the same. utes if Season both sides with salt and pepper; place on hot platter, dot with bits of butter, pour over the gravy in broiler pan and serve at once. This is for broiling on gas range. turn and cook the other TOAD IN A HOLE. the meat in pieces one inch square, put teaspoonful of salt, six large tablespoonfuls One pint of cold cooked meat, one egg, one pint of milk, of flour. one-half them in a greased Cut the egg very light, add it to the milk, and baking dish. Beat pour Strain through a fine sieve; add salt and pepper, and pour it over the meat. Bake in a moderate oven one hour; when done, serve it quickly in the dish in which it was baked. it gradually into the flour, beating all the while. FRIZZLED BEEF. for ten minutes. Put a large tablespoonful Take half a pound of chipped beef and soak in lukewarm in water a frying pan and melt. Drain the meat and fry in the butter, stirring until of flour, stir then add a generous half pint of milk and a little pepper, again, stir until Very nice, poured over toast it boils, and serve immediately. for breakfast. it curls; dredge in a tablespoonful of butter MEATS. All meats, poultry and fish should be boiled slowly, them fast hardens to the outside before the inside is warm boil and discolors the meat. When you boil mutton or beef, dredge them into cold water. them well with flour before putting Keep covered and take off all scum as it rises. Boil pork, vVhen you roast any veal or lamb longer than other meats. Soutlt Congregational Church Cook Book 43 kind of meat, put a little salt and water in your pan, baste meat with it and let it dry. Then dredge well with flour and baste with butter. a better color. This process makes the meat For corned beef, the round is the best. The nicest mutton is the leg, the bone taken out and the cavity stuffed with roast dressing. Two and one-half or three pounds of porterhouse steak makes a nice roast nice. Porterhouse for a family of three. A rump roast is cheaper than sirloin, having less bone. TO COOK STEAK. IS Slash the steak with a sharp knife on both sides. Rub flour taking out, it. Have dish or broiler piping hot. After over season with butter, salt and pepper. PRESSED VEAL OR CHICKEN. tablespoonful of pepper, Coo~ four pounds of veal until it drops off the bone; chop let liquor boil down to a cupful; add to this Cl1 cup of little allspice and a beaten egg; Slice a hard boiled egg and lay in Serve cold garnished with the meat, butter, stir this through the meat. your mold; press celery or parsley. in the meat. VEAL CUTLETS. the cutlet in it, roll Beat an egg, then in cracker crumbs. Have plenty of grease in the pan, butter and lard mixed, when turn, when brown on both sides, hot put cover and cook till Take out, thicken fat with flour add sweet milk and pour gravy in boat. Garnish with parsley and lemon. fry slowly; tender. in meat, VEAL CUTLETS OR STEAK BROILED. Pound and broil over hot coals or in gas stove broiler or and turn- over a full flame, basting occasionally with butter, ing often. Serve with tomato sauce. VEAL CROQUETTES. Mince very fine, mix one-half cup of milk with one tea- spoonful of flour and piece of butter size of an egg; cook until it thickens; into balls, dip in egg and milk, roll in bread crumbs; set in a cool place for two or three hours; into the meat, fry in hot lard. roll stir 44 Sou/It Congregational ekllrcll Cook Book BOILED VEAL. A fillet or shoulder of veal same as to roast. Boil oyster sauce. is very nice boiled; prepare the three hours, and serve with celery or ROAST VEAL. Make a stuffing same as for turkey, fill the "flat" and secure it firmly to the loin, rub meat with salt and pepper, butter and flour. While roasting, baste frequently; thoroughly for a roast of six or seven pounds. done, allowing two hours Remove threads add milk to flavor. and thicken gravy with flour; cook until POT ROAST OF VEAL. Put the veal cavity. let it cook slowly two or three hours; brown. into the pot a layer of slices of salt pork; on this lay fastened with skewers; and stuffing it a pint of good stock, cover closely and Pour over then take off cover and first. seasoning VEAL LOAF. Three pounds of veal, one-quarter fat, salt or fresh pork chopped fine, three eggs, salt and pepper, one cup of bread crumbs; mix well, pack in a snug loaf and bake one-half hour. To be eaten cold. Any nice meat can be used instead of veaL-D. A. A. pound of VEAL LOAF. three eggs, three tablespoonfuls Three pounds of raw veal, chopped very fine; butter the of cream or size of an egg, ; mix the eggs and milk (if milk use a small piece of butter) four pounded crackers, cream together. Mix with the veal of one teaspoonful salt, one large tablespoonful together, and form into a loaf. Bake two and one-half hours, basting with water and butter while baking. in thin slices. -Miss Christi1le Brock. of black pepper, one large tablespoonful of sage. Mix all well Serve cut · VEAL LOAF, TOMATO SAUCE. Two and one-half pounds of veal, ounces salt pork, one egg, five-sixths teaspoon pepper, two and one-half two tablespoons five soda crackers, teaspoons six salt, two table- cream, South Congregational Church Cook Book 45 spoons lemon juice, one-third teaspoon mace, five mushrooms, sauted in butter. Mix well and form into compact loaf. Baste every few minutes with juice as it roasts out. One can tomatoes cook five minutes with a bit of onion and bay leaf, strain. Melt one tablespoonful butter, mix in tablespoonful flour, one-half teaspoonful salt, fine ground pepper, and stir in slowly; strain tomatoes, serve hot on cold loaf. BOILED HAM. A ham should be put in cold water enough to cover, then cover it and boil gently. A ham weighing 15 pounds, requires five hours boiling. MOCK DUCK. Take a round of beefsteak, at least two inches thick, lay it flat on meat board, add a good amount of rich bread dressing, fold together, sew it up, roll in flour, salt a little and lay on two thin slices of pork. Bake 45 minutes to one hour, basting often.—Mrs. O. A. Keil. SPARE RIBS (German Fashion). Pare, core and cut small, enough apples to make a quart, add one-third box raisins and one-third loaf of bread with crust removed and soaked with water. Rub these together. Now season the ribs on the meaty side with salt and pepper, and lay seasoned side down in dripping pan; spread the dress(cid:173) ing over and cover with more ribs, meaty side up. Season the top; add very little water and roast. Very good. —Leota Wheeler Keil. CANNELON OF BEEF. Mix together well the following: One pound chopped beef, two ounces of butter, one-half teaspoon salt, one-quarter teaspoon white pepper, yolk of egg, ten drops of onion juice, one teaspoon chopped parsley and the grated rind of half a lemon; form into a roll and bake in pie crust. Serve with brown gravy. Excellent.—Ada E. Crips. BRESLAU OF BEEF. One pint of finely chopped meats, yolks of three eggs, one- half cup stock, one cup milk, one-half cup bread crumbs, two teaspoons butter, one teaspoon salt, one-quarter teaspoon pep(cid:173) per. Put in greased molds, and put these into a baking pan, 46 South Congregatz"onal Church Cook Book partly filled with hot water, with brown or tomato sauce.-Mrs. ,and bake for half an hour. J. F. l\IJiller. MEAT LOAF. One pound beef, one pound veal, one pound pork; fine, mix with two eggs, one.:.half cup bread crumbs, with salt and pepper. Roast one and one-half hours. Serve chop season -Mrs. l/V. Ii. McJ.lilla.n. BEEF LOAF. One and a half pounds of hamburg steak, one-quarter pound of fresh pork, chopped, two eggs, beaten, eight crackers rolled fine, one-half cup of sweet milk, pepper and salt. Mix altogether and bake in moderate oven one hour. -Mrs. E. M. Farrand. BEEF LOAF. two cups crushed Four pounds beef, cup butter, ialt pork, chopped; make a loaf and bake in bread pan. two eggs., pepper and salt crackers, one-half to taste; one-half pound -Mrs. T. H. BEEF LOAF. pounds Grind two and one-half steak, one pint to rolled crackers, mix to the consistency of hash; pack in a deep basin and cover with water one inch, and bake with medium fire, one and one-half hours.-M rs. Holden Joslin. taste. Add water salt and pepper to suit round BLIND PIGEONS. Get steak, tender cut very thin, round trim the steak and cut and fat bacon into small strips three in this small piece of fat through. in; cook gently with a them brown Season and cook two and a half or three hours, until sliced very thin; inches long and one inch wide. bacon, one inch square; wrap up and stick toothpicks Place these in kettle with a little water small quantity occasionally down. tender. Make good gravy to cover.-Mrs. of water, Iiester. letting Put BEEF Take two pounds of beef STE\iV. from the shoulder two inch pieces; put water with into to cook in nearly three quarts of boiling and sliced, and cut peeled onion one medium sized South Congregatt'onal Church Cook Book 47 sliced; and a It let of one for large two peeled then add teaspoonful potato hours. To make the dumplings, and cook twenty minutes. and slowly and a dash or two of pepper. Cook an hour dumplings serve. flour with two rounded teaspoonfuls one-half cup, fill the cup with sweet milk and stir will make a thick batter; stew immediately;; put twenty minutes; lings. Be sure the fire is not very easily.-Mrs. J. M. Peter. cook salt longer and add is then ready to sift one cup and a half of of baking powder and in a It into the lift for the dump- too hot, as it burns and boils drop it by teaspoonfuls the cover on and do not even the tiniest peep may spoil of salt. Beat one egg thoroughly into the flour. teaspoonful it Chop cold veal VEAL CROQUETTES. fine; season highly with salt, celery salt lemon juice and parsley; moisten one and one- Spread out in a plate and allow it to become perfectly cold; coating and pepper, half cups veal with one cup thick cream sauce. the mixtures shape into cylinders or pear shape, and fry in deep fat. Drain and serve hot. in fat-proof roll VEAL AND PEAS. Boil one and one-half pounds veal; pick to pieces and season with salt and pepper; add one-half cup butter and one can of peas. Make a cream sauce of milk and three table- spoons of flour; heat, add one pint cream and put in a baking dish. Bake about half an Sprinkle with cracker hour.-Mrs. Jolzlt T. Miller. crumbs. BEEF PATTIES. Chop cold meat of any kind together with a small piece flour, a little cold of onion, one egg, one tablespoonful gravy, or milk, to moisten and season with salt and pepper. Form into little cakes and fry. A good way to use left-over meat scraps.-Mrs. W. H. MeA1illon. of SCALLOPED BEEF. One pint chopped roast beef, one cup brown gravy, one sprinkle with Season to taste with salt and pepper; can corn. bread crumbs, and bake.-Mrs. E. P. Galer. CORNED BEEF HASI-I. Take one pint of chopped beef, one pint of cooked pota- Henry ClarK al Son Notions DEALERS'" Fruits GROCERIES Canned Goodos Fruits of all hinds in season for canning. Goods Promptly Delivered. Phones {~~:s:::~ Sullivans Music House Prices the Lowest. 825 South Division Street Pian.os, Organs and Sewing Machines_ The BEST for the money. Sold on easy payments. 114 South Division Street, Corner Cherry Street, Insure your Home and its Contents""""against Fire and Tornado with Holden &, Hardy General Insurance Agents 99 Ottawa Street, Why you should have your Picture taken at the ROWERDINfi STUDIO 519 South Division Street. FI~ST -Being SECOND-The Ttll~D-We on the ground floor you have no steps to climb. very best of material is used and photos to fade. have all styles. and prices to suit you and to suit all. are warranted not ROWERDINI\ STUDIO. South Congregational Church Cook Book 49 Pour one-half together. seasoning of butter, toes, one tablespoonful cupful of milk or water, and salt and pepper. Chop the potatoes and meat each when chopped. Mix beef and separately, potatoes the milk in a frying pan with half of the butter, when warm turn in the hash, spreading it evenly, and place the rest of the butter, cut into pieces, on top. Cover the pan and place it where the hash will cook slowly for half an hour. thick crust on the Fold it the same as an omlet bottom. Do not stir the hash. and place it on a warm platter. This slow process of heating the hash gives it a flavor that cannot be obtained by hurried cooking. Then there should be a rich, BEEF LOAF. Two pounds salt pork, sweet milk, butter together chopped beef, one-quarter pound chopped two eggs, one-half cup rolled crackers, one-half cup size of egg, pepper, salt and allspice; mix -}vf rs. L. U. Fisher. Paste with meat stock. and bake in loaf. BOILED TONGUE. Wash thoroughly, boil in plenty of water until very tender. strong with pepper and salt, while cooking; then peel and slice thin as wanted. Season rather let cool in liquor, -Mrs. L. U. Fisher. SANDERS. Mince cold mutton with seasoning and enough gravy to cover with mashed potatoes and moisten; put brown.-A1rs. in patty-pans; Ai argaret Lane. TO CUT UP A FOvVL. Singe, remove pin-feathers; then separate down from end of breast-bone cut off. Then cut cut off. vVash pieces of chicken and giblets. legs close to body, Cut off wings; cut to back-bone; bend back, and through ribs to wing joint; bend back and first and second joints. cut off CHJICKEN FRICASSEE. Sprinkle pieces of chicken with salt and pepper, dredge with flour, brown with salt pork fat. Add two tablespoons flour and let brown, pour on one pint of boiling water, or enough to cover; let cook till tender, adding seasoning if needed. stirring constantly; 50 South Congregatt'onal Church Cook Book CHICKEN PIE. Put Dress, clean and cut up two chickens. in stew-pan with half onion, sprig of parsley and bit of bay leaf. Cook one-half hour, add one-half tablespoon ful salt and cook until tender. Remove chicken and strain stock, skim off fat; thicken stock with one-third cup flour, diluted with cold water; place small cup in bake dish and arrange removing Pour over gravy and cool. Cover with pastry larger bones. or biscuit dough, incisions have been made. is well-risen, and brown. Bake in moderate oven until in which several chicken around, the crust ROAST CHICKEN. remove the entrals. Pick out pin-feathers Remove the oil-bag and the lights. and singe chicken. Cut off the head Clean and remove crop and wind-pipe; liver, and heart, which may be boiled and used the gizzard, The latter in the gravy. the back-bone. Wash the fowl, but lie in the hollow under Rub .all over do not Place in a dripping-pan with salt qnd flour. with strips of salt pork over and around it. Place in a quick oven and when the flour begins to brown baste with boiling water. Reduce the heat of the oven and baste every ten min- utes. A four-pound chicken will require about one and one-half hours. Stuff and sew up incisions. the breast meat Tie in shape. let it soak. Cook till is tender. STUFFING. Two cups bread crumbs, two tablespoons butter, melted in cup boiling water, salt, pepper and summer savory one-quarter to taste. GRAVY four Pour off all but about from the pan in which the chicken was roasted. Add two tablespoons in which the flour; when brown, add slowly two cups water giblets were boiled; Season with salt and pepper and add the giblets chopped fine. thick and smooth. tablespoonfuls cook until fat STUFFING FOR FOWLS. One quart of baker's bread, one cup of ground beef suet, salt For two tablespoons and pepper, fish, use parsley instead of sage. Must be served hot. teaspoon season with one teaspoon sage. two eggs; of onion, chopped, one-half -Mrs. I. S. W. South Congregational Church Cook Book 5 I No one can deny that is a trial Even in these days of cooking schools and scientific kitchen lore there are many facts unknown to_those who sway the rod of empire in the realm of cooking which detracts much from the family comfort. food overdone or that many house- underdone, or a mixture of both, the cook holds almost constantly does not know that to for different cook without articles of food. The consequence is that some are done too soon and have to get cold or mashed or soggy waiting for others, or are sent to the table half done. things on haphazard required she can not put to the time from the fact that reference endure Much depends on the age and condition of the vegetables, in which they are cooked, fresh young of course, much less time. A table can length of time. Use judgment are tender do and also the manner vegetables requiring, give you only the approximate and common sense and when the vegetables not cook them longer. BAKING MEATS. minutes Beef Sirloin, Rare-Eight Beef Sirloin, WelI Done-Ten for each pound. to fifteen minutes for each pound. pound. pound. pound. Beef Rib or Rump-Ten Beef Fillet-Twenty Lamb, Well Done-Fifteen Mutton, Rare-Ten Mutton, \Vell Done-Fifteen to fifteen minutes for each pound. to twenty-five minutes. minutes to twelve minutes for each pound. for each pound. to eighteen minutes for each Pork, Well Done- Twenty-five to thirty minutes for each Veal, "Vell Done-Eighteen to twenty minutes for each Braised Meat-Three Chickens-Weighing- and one-half from three to five pounds, one to to four hours. one and one-half hours. Turkey-\Veighing three and one-half hours. pounds, one hour. from nine to twelve pounds, three to Fish-Of average thickness, weighing from six to eight CROQUETTES. One pint of beef, veal, fine; cook until flour, two tablespoonfuls butter, lamb or chicken, chopped very thick, one-half pint milk, one tablespoonful then stir in the meat and acId 52 Soutlt Congregational Churclt Cook Book parsley; chopped tablespoonful salt and a little pepper; mix well and let cool; when cool, fonn in little Just before frying, dip in beaten egg, balls, then in cracker or bread crumbs. at once. Garnish with peas if desired.-Mrs. one teaspoonful fry in hot fat. Serve J. S. Extrom. VEAL CROQUETS. Boil one pound of veal, stew and let stand in its jelly 24 hours. Grind fine and moisten with gravy, made of butter, juice of half flour and milk; add bread crumbs, pepper, into balls, dip in a lemon, and season with grated onion. Roll egg; Serve with parsley.-Mrs. in bread crumbs and fry in deep lard. rv. F. Easton. salt, roll VEAL LOAF. Three pounds veal, one pound salt pork, chopped fine, one cup cracker salt, one-half teaspoon pepper, one cup milk, one teaspoon powdered sage. Mix thoroughly and steam three hours.-Mrs. three eggs, one teaspoon crumbs, Crabb. CHICKEN PUDDING. to keep from bunling. Cut up a chicken as for fricassee and stew in just enough water Season each piece with salt and pepper and lay in a large pudding or baking dish. Beat two eggs until light, add to one pint of milk one quart of canned or grated corn, season with pepper and salt; pour over the chicken; cover with a layer of fine bread crumbs and dot here and there with bits of butter. Bake in a quick oven. VEAL CUTLETS. of Have a pound cutlet cut half an inch thick; it in two of slowly in very lard, keeping covered as much as possible. When the remove to a hot dish and place seasoned with half a teaspoonful of pepper; tablespoonfuls flour salt and a saltspoonful hot cutlet where it will keep warm. is brown and tender fry rather roll FRITTERS. Sift together one pint of flour, a half-teaspoonful of salt and one teaspoonful of baking powder; rub in one tablespoon- ful of lard, s.tir in the beaten white of one egg and mix to a soft dough with half a cup of milk; inch thick and cut with a small round cutter. As soon as the cut- roll out one-half Sou!lt Congregational Cll1lrclt Cook Book 53 is removed from the fire, add a tablespoonful lard to let the grease in the skillet, and when this is hot, fry the fritters a crisp brown on both sides. When done, place them around the cutlet. of CREAM GRAVY. of butter to the grease left Add a teaspoonful from fry- tablespoonful then slowly add one rich milk or thin cream, and continue stirring it comes to a boil; season with half a teaspoonful of salt the meat and frit- ing the fritters; when melted dredge in a level of flour and stir until a golden brown, cup of sweet, until and a saltspoonful ters, and garnish. with parsley. of pepper, pour over CHICKEN CREAM. Prepare through a rich Bechamel and add a third Take equal parts of raw lean veal and the white flesh a sieve and of a chicken, pound it well, and rub it weigh the pulp. sauce, and to a gill of this add half a pound of the pulp which has been mixed Season to taste with salt, pepper, with the yolks of two eggs. of a pint of cream lightly lemon juice whipped. Well butter some molds and three-quarters fill with lay a buttered this mixture three-quar- paper over the molds and fill the baking tin about ters fifteen minutes till the cream feels firm. Turn the creams out carefully, and decorate either with a rich Bechamel .sauce round them and minced truffle, parsley and pepper sprinkled on the top of each mold, and the tops decorated with stars, etc., of cooked tongue or the chopped hard-boiled yolk of an egg. and stand them on a baking tin, full of boiling water, steam for about STUFFED BRISKET OF BEEF. two pounds; layout roll up tightly, Secure a brisket weighing about flat, spread over it one pound of chopped veal and beef, seasoned as for hamburg; place in smothering pan, season with salt, pepper, one tablespoonful of sage and one onion sliced thin; place two strips of bacon in the roll of meat; in bottom of pan before putting cook at the end of forty minutes slowly for one hour and a quarter; open the pan and if the water is entirely ev~porated add one- half cupful and return to the oven. tie \~ith twine; BEEF STEAK vVITH OYSTERS. SMOTHERED Into a smothering pan or chafing dish put a slice of round thick; put on the cover and steak, cut an inch and a quarter 54 South Collgregatz'onal C/zurclz Cook Book drained, pan in the oven for ten minutes. season with salt and pepper and a little butter; place the smothering Then take the pan from the oven, add one pint of oysters that have the been thoroughly steak, place on the cover, return to the oven and bake about seven minutes longer or until remove to a hot platter The gravy can be thick- ened or not, as one likes; serve with scalloped potatoes. and serve immediately. spread them over the edges of the top of the oysters curls; SI-IOULDER OF VEAL-(SlVI0THERED). Procure a shoulder of veal weighing about have the butcher remove the blade; seasoned with saIt, pepper and sage. three and one- stuff with half pounds; To each bread crumbs, of chopped beef cupful of bread crumbs add a tablespoonful together with steel suet; fill skewers; four medium bay leaves, pin each on the top of the meat with a whole clove; season with salt and pepper; turn over all one and one-half pare and slice six small sweet the pan. Bake in a nine-inch oven, one and one-half hours. Veal must be thoroughly Serve a nice relish with this meat. the cavity full; pin the edges select lay these in the bottom of cupfuls of water; turnips, done. MEAT FRITTERS. For a small family, fine; half pint milk and two teaspoonfuls salt in hot lard. to season, and flour enough to make a stiff batter. take one pint of beef or veal, cliopped of baking powder; Fry GERMAN 'SAGE ROAST. Take half pound of fresh pork and one pound of beef, four onions, chopped fine, and bread crumbs the teaspoonfuls in the pan to baste well and season with salt and pepper. Over three small together; chopped fine; to mix well top spread bread crumbs and about of butter. keep from burning.-Miss Miller. BEEFSTEAK Put enough water Cut a small steak and a small PIE. slice of ham into small Chop on'e medium sized onion fine and brown in a very little butter or vegetable oil. then add a pint of solid Simmer gently buttered baking dish with plaiil Pour cubes; dredge with flour. rather Add the meat an.d cook 15 minutes; tomato meat, ~ pmt of s.tock, salt and pepper. fo~ twenty mm~tes. bolled macarom cooked WIthout breaking the sticks. Lme.a Soutlt Congregational Church Cook Book 55 in the meat and tomato, cover macaroni, grated cheese and place in a moderately browned. brush with a little melted butter, the top with cross-bars of tho sprinkle with hot oven until well LEFT-OVER TURKEY. Here Cover form: Cut Turkey is often better hot and fresh it daintier morsel is always appetizing also for the midnight is brought on to the table. for the second day than when plpmg is not a It luncheon than thinly sliced turkey. for those housewives who like hot dishes, here are a couple of savory ways of serving the odds and ends of the national bird: supper. There But of ~ugar an hour. Cut the cold turkey into small, dainty slices. Into a sauce- pan put one cup of stock, one stalk of chopped celery. Thicken with butter and flour rubbed smooth. When the sauce is like cream, add the turkey and cook five minutes. is a way to use up the drumsticks, which nobody the meat off in l\'1ake a sauce of one pint of shelled chestnuts Season with white pepper, and a small piece of Press seems to care for in their original small pieces. and a pint of white stock soup. nutmeg, one-half butter. through a sieve and pour over the meat. and cook slowly for half teaspoonful teaspoonful A particularly them into heart-shaped form in which the turkey may delicious is to take a stale loaf of bread make his second appearance to serve. and cut as many thick slices as you have persons pieces. Make a raw custard with Cut of salt, a dash of a ,cupful of milk, one-quarter Lay the pieces of bread on a platter pepper and one egg. they are wel1 soaked. over and dip the custard to break them, Then with a broad-bladed they are golden brown. immerse them in smoking fat until Drain on unglazed paper. For one pint of turkey meat make double the quantity of either sauce in previous recipes, adding two tablespoonfuls from a can of mushrooms, ten mushrooms and two truffles chopped fine. Add the cooked chopped meat. for ten take from the fire, and add the yolk of one egg well minutes, beaten. Put a spoonful of this on each bread crouton and serve. Season with salt and pepper, simmer them until knife, of the liquor so as not LAMB STE\i\T. One and one-half pounds breast of lamb, one pint boiling and parboiled, four medium sized potatoes, quartered, water, qolden Rule e.~tracts Be sure and use in all Bakings Citizens ldho/esa/e Supply Company Manufactured by the of Columbus, Ohio. R. R. Biddle, General Agent. 236 Sheldon Street. Anna Benjamins Leonard Benjalllins Clothing, Furnishings, and Merchant Tailoring. J ames Benjamin!! 94,,96 Monroe St. and 39 N. Ionia St. Grand Rapids, Michigan Try Wffi_ Van Allen for "",LK and CREA"" Purity and Cleanliness guaranteed R. F. D. No. 10 Frank J(laiber qroceries and /fIeats II We Handle the Bestff 497 -499 So. Division St. PhonesJ Citizens 1603 1 Bell 1203 South Congregational Ckurclz Cook Book 57 inches thick with this, one sliced onion, one cup tomato strained, or two tablespoons of tomato ketchup, two tablespoons of rice, salt and pepper. Brown onion in a little fat; put meat cut in cubes one and one- half sprinkle with salt and pepper, cover with boiling water and cook directly over heat for two is tender. Add rice after one hour of hours, or until meat add potatoes, cooking. About half an hour before serving, when potatoes are done, remove fat and bones, stir in tomato or ketchup; add salt and pepper if needed. Serve hot. -Allstina Fisher. CHICKEN PATTIES. lVlince up fine cold chicken, either roasted or boiled. Season it with salt and pepper and a little minced parsley and onion. lVloisten it with chicken gravy or cream sauce, fill scalloped shells that are lined with pastry, with the mixture and sprinkle bread crumbs over the tops. two or three tiny pieces of butter over each and bake in a hot oven till brown. Put -Mrs. Crabb. VEAL LOAF. Take two and a half pounds veal, one-half pOllnd of pork, to grind it fine for you, beat up an egg with season get YOllrbutcher a cupful of cracker together, with salt and pepper. Mold into a loaf; bake one hour. crumbs; mix all well -Mrs. Noblett :l .;:1 VEAL LOAF. Three pounds veal chopped fine, two well beaten eggs, one and one-half chopped fine, bread or cracker sage, one-half cup hot water. cup hot water and bake two hours.-.ll1rs. -Mrs. salt pork cups salt, a little vVhen in the pan turn over one F. Lathrop. HI". H. McMillan. three-quarters two level teaspoons crumbs, MODERN CHICKEN PIE. about chicken weighing Select a tender Put over in cold water, Singe and draw, wash well fricassee. of water, one teaspoonful rice. Bring quickly to the boiling point, simmer burner and cook at least is cooking prepare cutter, nearly one quart; boil in salted water until three pounds. same as for the fire in a stew-pan with three pints of then place over the \Vhile the chicken \\lith a little potato ball to make turn off scoop out enough balls from raw potatoes of salt and one tablespoonful the following: two hours. just done, joint 58 South Congregational Church Cook Book Boil a tablespoonful fifteen minutes, into inch pieces, put then add the mushrooms of salt, one tablespoonful into the bottom of a four-quart in top of double boiler. When hot, the water and set aside until wanted. Make a cream sauce of of one pint of milk, one pint of cream, butter, one teaspoonful of grated onion; put thicken with two tablespoonfuls of pastry flour stirred up with a little cold milk, season with white pepper, drain and wash one can of re- buiIlon mushrooms. six eggs for and chop fine; move the shells, peel off the white leave the yolks whole. vVhen chicken is done, take from the bones and pud- cut then the ding pan, of potato balls; two tablespoonfuls parsley; the thickened cream, which then the chopped egg, and lastly, should be hot. Make a quart of Perfection into on top of the pie, bake small biscuit and place close together in a moderate oven until biscuit are done, about twenty min- utes. Put a large napkin around the pan and send to the table. eggs and cream in this pie, is not sauce, besides the meal. A simple necessary to serve any other vegetable at and accompaniment would be pickles, good bread and butter coffee. following this with a light dessert, and you can feel that you have dined or lunched well. Then a simple salad course with olives, As you have meat, potatoes, mushrooms, and egg yolks, finely chopped the biscuit all combined pastry flour it (FOR MEAT PIE). BAKING POWDER BISCUIT Sift together pastry one quart of Perfection Then moisten with plenty of flour with two heaping teaspoonfuls of baking powder and one teaspoon- ful of salt. Rub in a piece of butter as large as a good sized the egg. d9ugh as soft as you can possibly handle, a half on top of meat-pie, bake in the oven until done. fork under one and lifting it up will soon show whether are done or not. inch thick, cut with a small cutter, place close together sweet milk, make roll out, about a they Placing HAM PUFFS. into a pint of boiling water; Stir a pint of flour take from fire and beat well; about one cup of ham, chopped fine; curry powder. of batter, Into a pan of deep lard, drop dessert fry a golden brown and decorate with parsley. it in four eggs, one at a time; add of spoon two-thirds teaspoon beat HARICOT OF MUTTON. The breast or shoulder of mutton is generally used for -Mrs. Margaret Lane. Soutlt Congregational Church Cook Book 59 Put your meat with a lump of butter in oven and roast to a nice brown; in a roasting haricot. pan, put transfer to a sauce-pan; cover with stock and let boil; cut a carrot or turnip shaped pieces and let them boil with the mutton, into regular also cut potatoes in stew; season with salt; pepper stew should If too thin thicken with a little have a nice brown color. flour. the same shape, and put sauce. and Worcestershire This REED BIRDS. Pick, clean and wipe, Split clown the back, salt and pepper, and broil over a bed of clear coals. rub all over with butter, insicle ancl out, with a damp cloth. sprinkle with -P. H. K. THIE ART OF FRYING. for Immersion presupposes Frying fat. fat is a process of cooking by immersion in smoking the use of a large quantity "must it for if proper care is given to it, this same fat may be hot of be both expensive is not; used over and over again for frying all sorts of food. acids the inexperienced No, my clear madame, and wasteful." housekeeper, "which," for that Fish balls, I say fried, in a frying pan. is an improper one-the from a French word which we translate instance, are usually fried in a few spoon- fuls of fat is the term generally used, but correct word is saute, as cooking in a small quantity is entirely absorbed in the process of cooking, and when more is to be cooked, fresh fat must be taken. a portion of the larger quantity is bound to be absorbed, but it is much less than in the other method. Another and still more weighty consider- ation is the fact fried by immersion in fat are not as difficult of digestion as those which have been sauted in a little fat. In true frying, that articles This of fat. fat it When frying called a Scotch bowl, but many chefs prefer in a deep fat, a deep kettle of some sort is needed. The utensil preferred by many is a round-bottomed a iron kettle, flat-bottomed one, with a long, straight handle and a remov- able crane or tail hook attached, on which to hang the basket when draining For home use, any de~p sauce-pan may be taken; when the family is a very small one, a heavy tin or enamel sauce-pan, holding a pint and a half is large enough. fitting into the sauce-pan is a convenience, but for occasional use a bent Surprise egg-beater its cooked contents. A wire basket 60 South Congregational Church Cook Book -which is really a flat wire spoon-will too little stearine, In many houses lard is the usual suet. is that it contains fault remedied by adding to it one-third beef excellent cottonseed oil which they contain-a vegetable oils. jf one does not object Such mixtures answer frying medium. admirably. Its one this is easily rendered etc., are to the clinging odor of heated quality common to all its bulk of vegetole, but of as cottolene, but to center. long before Having a fat in sufficient quantity it should b~ heated until a thin blue smoke arises the water will have evaporated for the temperature pan, circumference it will bubble and splutter, the desired heat become still, for from 350 to 400 degrees F., according is to be fried. To test breacl; hot enough for frying such small articles as croquettes. uncookecl smelts or potatoes, the half minute. in the kettle or sauce- from Should the fat contain any water, reached and the fat frying varies to the article which the heat, drop in a small piece of white is For raw should turn a deep brown within articles, the bread tester in half a minute the fat turned golden-brown such as breaded required it has chops, if it Too many croquettes or other articles should not be cooked the temperature will be lowered and they may at once, or Three or four croquettes or oysters would b_ecomefat-soaked. be sufficient to cook at once in a small sauce-pan. When they are taken out, a moment or two should be allowed to elapse the fat may have time to regain its before cooking more, first are done as soon as browned, which usually takes about a minute; while raw articles, which must be cooked, as well as browned, five minutes, and when they begin to color must need about be drawn to one side, and cook the interior without burning the surface .. the heat may penetrate cooked articles temperature. Croquettes and other that that then rolling in crumbs, or This is partly for the sake of appearance, but In most cases articles which are to be fried are encased in egg in some form, as dipping in raw. a covering containing the use of an egg and flour egg, largely batter. the egg and forms because the intense heat in raw a casing around the food, which preserves For fo?ds and prevents cooked ones from absorbing the fat. t~lS reason care should alway~ be taken that in clipping into eIther egg or batter every portIOn of the surface of the article to be fried should be properly coated. instantly cooks the juices South Congregational Church Cook Book 61 If taint fish or any article which might the fat has been fried in it, add, when the frying is completed, a pared raw in thin slices, and draw to one side, where it will potato cut then take from the fire. As soon as its slowly cook to chips, intense heat has passed away, cheese If crumbs, bits of flour or dough are cloth laid in a sieve. left is reheated, it cannot be used as often and so burn and discolor as otherwise; To the strained is light colored, more can be added from time to time. they settle to the bottom when the fat then be put aside for soap-making. it must fat, so long as it strain the fat through in it, that it it for an instant When fried articles are taken from the hot fat they should they are then laid on be held over unglazed paper-clean on a shallow pan. Any melted fat remaining on them is absorbed if desired, on napkins by the paper, and they may be served, laid on hot dishes. Do not touch or overlie each other, or they Will the articles lose their crispness. paper will do-spread to drip; grocer's let In this day of gas stoves, a possible danger to be guarded is that of the fat catching fire from an open flame. that water dashed on burn- the fire. Use ashes liber- the against Every housewife should remember ing fat scatters it, and so increases ally, or, flames. flour; either will smother if they are not handy, CROQUETTES. put etc. Heat, one-half of butter, add gradually In a sauce-pan of a teaspoonful two tablespoonfuls liquid-milk, the mixture five minutes. finely chopped cold cooked meat or three of flour, one-half of a teaspoonful of salt and tablespoonfuls and when one-quarter of pepper. stock, mixed, pint of is very water, strained tomatoes, Stir until Have thick, draw to one side and cook for fish ready one pint of (vegetables may also be used if not seasoned to taste with salt, pepper, onion or lemon juice, etc. Add to the cooked sauce, mix thoroughly, spread on a greased dish and set away until cold and firm. Break an egg in a saucer, add of hot water and beat enough to break the a tablespoonful stringiness; Have ready a quantity is best, as crackers contain short- of fine dry crumbs-bread lvlold the ening and give mixture into any desired shape, dip each into the egg, then roll in the crumbs. a crust which quickly softens. it must not be frothy. Fry as directed. too moist), 62 South Congregational Church Cook Book FRITTER BATTER. Stir Separate the whites and yolks of two eggs; beat the yolks, add one-half of a teaspoonful of salt and a half cupful of cold this into one cupful of sifted flour, add a table- water. spoonful of melted butter Add the whites, If beaten stiff; mix lightly and set aside for several hours. for fruit, a Into this dip the de- half sired articles, thin fat. As a desert, use with coating, sliced bananas, or halved pea.ches and serve with a sauce. so that each piece receives a thorough fish or vegetables, teaspoonful then drop into the hot add a dash of pepper; and beat hard. of powdered if for sugar. but FRIED CRE{\M. a half cupful of sugar, 11ix together one tablespoonful of corn starch, Scald one pint of milk in a double boiler with an inch of flour, a the to the double boiler and stir and cook until Stir of butter and in pieces, fry brown and serve with stick of cinnamon. two tablespoonfuls pinch of salt and two eggs. Add the milk-removing cinnamon-return it is very thick, in a teaspoonful of vanilla and one teaspoonful turn into buttered egg and crumb as for croquettes, powdered sugar or a sauce. then cover and cook for fifteen minutes. shallow pan. When firm, cut BOILED LEG OF MUTTON. Wash the mutton and rub it with salt; Let is not all boiled out, large kettle with boiling water. if the water earthen bowl. Now let simmer often and season with salt and pepper, platter. Mix some flour the fat, having added the bowl of liquor; the remainder away until the mutton smooth with water it it cook until turn some of immerse in a tender, and it into an of the water or broth it then remove to a hot into serve on hot plates. and stir Turn is nicely browned. BROILED MUTTON CHOPS. Select good fat chops, cut quite thick, broil over a brisk until sprinkle with charcoal both sides are done. Serve on a hot platter, salt and pepper and spread with a little butter. fire upon a wire gridiron, frequently turning BOILED TONGUE WITI-I TOMATO SAUCE. Boil pickled tongue until very tender, place on hot platter; One can tomatoes, spoon grated skin carefully and ponr over hot sauce made as follows:' strained, one tablespoon flonr, one table- one tablespoon onion, one tablespoon vinegar, South Congregatz'onal Church Cook Book 63 teaspoon salt, dash red pepper, sugar, one-half pieces crushed celery. Heat the tomatoes, and seasoning, and a small piece of butter; add salt remove celery ,and serve. to taste; two or three add onion, celery thicken with flour; -Anna H ellsen Michaelson. SALADS. "Here Are Lettuces for Every Man's Lips." SPRING SALADS. of for and strawberries In the springtime the pure delights the heart of man longs by natural in- stinct tender herbs and succulent leaves. Though he who dwells in cities may now obtain green and lettuce at Christmas, peas in January they lack that delicious imparted vVe long for by the warmer sunshine those "herbs that have on them cold dew 0' the night." And is hailed with the first crisp bunch of "real garden greens" delight, as the harbinger of a long, delightful train of fresh fruits and vegetables. flavor and dainty crispness and pure, fresh air. when applied materials served under an idea that frequently Many entertain this delusive title. salads are only appropriate for special occasions, a dish that custom has decreed must not be omitted from a ceremonious dinner or luncheon, and as a to be indulged in for every-day natural sequence, a luxury not a salad should be by people of moderate means. served at times. at all Better to advantage, meat and other vegetables than those combined in the salad, the serving of this dish in some form every than to neglect day. for general and the only true salads are those that con- ~ist of fresh green leaves, herbs, and the plain French dress- Ing of oil and lemon juice or vinegar seasoned with salt and cayenne. least once a day, and is appropriate frequently to sacrifice the dessert salads are, of course, to be preferred The simpler In truth, serving, and, The name "salad" may be a misnomer, to the conglomerations and certainly is indigestible of most Grand Rapids~Chicago Line Trolly and. Boat Holland Interurban Cars and Graham a1 Morton Steamers $2,00 One Way Interurban Depot 75 Market Street, Always Buy 1il)2 'tOOlbite U The Flour the Best Cooks Use,1 SOLD BY ALL GROCERS Valley City Milling Company South Congregatiolzal Church Cook Book 65 THE FOOD VALUE. render elements. temperature heat of of winter the warmer Salads are especially useful during the season of transition from the cold, bracing to the more relaxing and enervating season. The plants and vegetables commonly used for salads contain few properties of food value aside from mineral herbs and water; the purpose for this very reason they are most valuable for designed when served with the dinner; they do not add an The potash salts contained excess of nitrogenous them of great use in keeping the in the salad greens and cooling the system. blood in good, healthy Therefore stand- the combination of point at beauty and wholesomeness would need no further recommen- dation to the housewi fe. the salad plants them specially inviting; designed them to tempt man into nature seemingly paying more regard to the natural requirements of his system, food eaten. in view of the excessive amount of heat-producing These succulent vegetables 6f water in the purest form, and this helps to replace the amount con- stantly eliminated from the system. though it would seem that they should be considered contain large quantities and vegetables make from a medical and color of condition, crispness having least, The l\1ATERIALS REQUIRED. is most generous, While the supply of materials the re- too much at first. While quirements are small. Never attempt the delicate and suitable in salad-making much depends.ot1 a blending of materials One of good salad cannot be made out of poor materials. is the oil; this the first and most must be sweet and fresh. fruits used in the salad must be young and fresh, with a crispness that puts a keen edge to the appetite. requires but very little skill under proper conditions of the materials The vegetables or taste in garnishing; and the artistic important It to produce a delectable salad. SALAD OIL. People do not use enough vegetable oil inferior One reason is, perhaps, good health. partaken of salad, and formed a natural against one of our most valuable foods. fats are the salvation Well-digested though preparations when first that Americans introduced to keep them in have to a prejudice unreasonable those who have consumptive fats ar'e hard to digest, but vegetable oils are the most digestible of all The fixed oils of animal tendencies. of 66 South Congregati01tal Church Cook Book fatty foods, and introducing to take it. fulfilling a requirement .mechanism as a lubricator is a pleasant way It heals, soothes and rests the digestive organs, piece of human the complicated in a most beneficial manner. into salads of it HOW TO SERVE A SALAD. A salad may be served at a morning meal in spring or If this is the design, serve in as simple a form as possible, and use only the crispest, tender green leaves of salad plants and sub-acid fruit, summer, and acts as an appetizer. it most with the plain French dressing. This rule applies to a dinner salad as well. A salad may figure as the principal dish of a midday lunch. In this case it should be composed of heavier and more nourishing mater- of meat and vege- ials, usually meat, tables, or and tender greens. A fruit delicacy by garnishing with the dainty, salad is very often served at dinner instead of a dessert, and this custom is to be commended when the children eat with their elders. fish, or a combination Give the idea of and nuts. lightness fruit LETTUCE SALAD. See that your It may be kept the salad lover. in a cool place, tender and crisp. being careful not This is the simplest to the heart of form of salad, and the one particularly lettuce dear in this condition is fresh, if sprinkled lightly with cold water for days after gathering from the light and air. Wash it and kept very thoroughly, to bruise the leaves; shake out all the water and drain in a wire basket or colander. No water must be allowed to remain on the leaves when ready to dress the salad, or you will not only spoil your dressing, your but lettuce salad as well. Arrange the very last. in a suitable bowl or dish, and keep it cool until of salt, a dash In a small sauce plate place half a teaspoonful of cayenne and two tablespoonfuls rapidly into this a tablespoonful or good cider vinegar. the dres~ing is thick and light colored. Continue beating until the flavor of your of salad oil, beat lemon juice, tarr;o-on of Just before serving sprinkle this the lettuce those who leaves. The proportion prefer a.n acid dressing. in the nutty flavor. of. the oll, and use a larger proportion to the same amount of aCId. lightly over of oil given above is for Others delight South Congregatz"onal Clwrclt Cook Book 67 SPINACH SALAD. Pick over a peck of spinach and wash in several waters until free from grit. Cook tender, drain thoroughly and chop fine; season with salt and pepper and marinate with a little French dressing. into little individual molds or cups and set where it will get perfectly cold. Turn out on crisp leaves of lettuce. Press a slice of hard boiled egg on top of each mold, or a button radish turned to resemble a tulip, and heap a little mayonnaise the base. Press at OYSTER SALAD. Scald a pint of large oysters in their own liquor until they plump. Drain and chill. Make a French dressing with four a tea- tablespoonfuls two tablespoonfuls the spoonful of salt and a dash of paprika. let- oysters and let stand ten minutes. Arrange tuce leaves in individual fill with the oysters, garnish with mayonnais.e and pimolas. cup shapes on small servers, of vinegar, Pour this over tender of oil, crisp, HOvV TO MAKE CRAB SALAD. Two small or one large crab, cress, one beet raw egg, one tablespoonful (boiled), two tablespoonfuls of thick cream. two lettuces, one bunch water of vinegar, one Pick all the meat from the body and legs of the crab, remove the mother and stomach. lightly in a heap in the center of a dish, serving the claws; meat to be served. re- Lay the in which it is that care Take the salad is picked, washed and dried thoroughly and ready before commencing to prepare the crab. in the claws, but crack them well before plac- Leave the meat ing upon the dish, so that the meat can be easily taken out at table. Break the egg and put to taste. white. Beat sugar of oil until two tablespoonfuls tablespoonful the yolk into a cup without the it and then season with salt, made mustard and two tablespoonfuls in about add the Pour and lastly carefully the whole is of a thick consistency. Nlix and stir of vinegar, into this of cream just before bringing to tahle. Pick the lettuces the crab. of the beet vVhip the white of from the spoon in tiny hillocks upon the pieces of. beet. leaf by leaf and place around the meat Cut shaped pieces and scatter here and there. snow. Drop JlIst - The water cress may be arranged the egg until resemhles into star next. it 68 South Congregatz'onal Church Cook Book serving pour mayonnaise over all except the water A plate of brown bread and butter may be served with the before cress. crab salad. HAM SALAD. Cut into small cubes cold boiled ham; to each cupful add into small pieces, and half a cupful toss all Salad Dres- leaves very Pronounced The idea has been that ham would not make a good salad. one cupful of celery cut of English walnut meats broken together sing to cover each piece well; cold. general lightly; pour over sufficient Perfection serve on lettuce by those in attendance in small pieces, as delicious. POT ATO SALAD. have ready one pint of Perfection With a sharp knife cut cold boiled or steamed potatoes To each qua"rt of into smaIl pieces, but do not chop them. lengthwise potatoes use one fresh cucumber cut into quarters of grated and then sliced thin; have ready one tablespoonful onion and two medium sized cucumber pickles, cut into thin slices and weIl drained. Wash and cut a dozen button radishes so as to resemble flowers, place them in ice water until wanted for garnish; Salad Dres- sing and a dozen leaves of well washed lettuce. Have all these ingredients so they will be perfectly cold salad bowl and dishes as well at serving time. when wanted, Line the salad bowl with the crisp lettuce leaves, reserving throughout three or the potatoes, etc. Mix the onion juice with the dressing, mix the potatoes, cucumbers, together in a bowl, sprinkle over toss lightly with a fork, turn on to the lettuce leaves in the salad bowl, garnish with the button radishes, and serve with cheese sand- wiches or crackers covered with grated cheese and toasted. sliced pickle and dressing this the chipped lettuce, into small pieces to distribute in the refrigerator four cut CHICKEN SALAD. One chicken cooked thoroughly chop very fine, laying aside the skin and gristle. Chop fine an equal amount of ~abbage and six hard boiled eggs; add one cupful each of celery seed and of strong vmegar and one teaspoonful mustard. if Salt and pepper to taste. not fat, use one-half cupful of butter. If the chicken is fat, add also the chicken fat; done and tender; CABBAGE SALAD. Three pints fi~ely ~hopped white cabbage, one teaspoonful teaspoonful of salt, chopped m wIth the cabbage; one-third South Congregational Clzurch Cook Book 69 of mustard, two teaspoonfuls of sugar, of black pepper, a dash of cayenne, one teaspoonful one-half pint of milk and one and one-half pints of vinegar. Mix the sugar, etc., dry. Add milk and vinegar stir on the Pour over the cabbage; mix well and set stove till it creams. away to become very cold. a little at a time; alternately, SALMON SALAD. One tan of salmon, half cupful of melted butter, gar, half dozen medium sized cucumber pickles, a small spoonful each of salt and pepper. and remove the bones. Add the eggs rubbed smooth, the salt, pepper, butter, pickles and vinegar. the yolks of two hard boiled eggs, one- cupful of sharp vine- tea- the salmon in a bowl then two-thirds Put CUCUl\tfBER SALAD. Slice three cucumbers very fine, and salt well; lay on a three hours, or until all the poison weight and press for about is out; cut one onion fine, and add to the cucumbers; mix all together; and sweeten to taste. Very appetizing and wholesome, and safe always. add pepper and plenty of vinegar TOMATO AND CUCUMBER SALAD. Six fresh tomatoes, three hard slice thin and place in layers in a bowl. Add a two cucumbers, one onion, boiled eggs; pinch of cayenne and salt and vinegar to taste. LETTUCE SALAD. Wash and pick four or five heads of lettuce; cut fine and four hard boiled eggs, place in a dish. Add the yolks of powdered fine; half a teaspoonful same of mustard and a little salt. Heat a cupful of vinegar, with a small the lettuce .. Mix all and garnish the dish with the whites of the eggs. in it, and pour over of black pepper, lump of butter OYSTER SALAD. Take two cans of oysters and drain off the liquid .. Mash smooth the yolks of six hard boiled eggs; add to thIS one teaspoonful of melted butter and three teaspoonfuls of strong vinegar, with pepper and salt to taste. l\tlix this well with the and garnish with celery tops. oysters. in salad-bowl Place POTATO SALAD. till taste; Boil two common sized potatoes to take one good sized onion, chop fine and tender, with salt then chop fine; 70 South Congregational Churc/l Cook Book take the yolks of mix with the potatoes; eggs and mash fine; season with one teaspoonful two teaspoonfuls ful of butter, over four hard boiled of pepper, same of sugar, one tablespoon- and one pint of vinegar. Mix well and ponr the potatoes of mustard, and serve. POT ATO SALAD. Slice fine cold boiled potatoes; when dish is about full. a layer of fine sliced onion. Next a la.yer of hard boiled eggs; in dice, and fry a nice take three or four slices of bacon, cut brown. in two-thirds cup of vinegar; pour and serve.-Jl.1 rs. Amla over potatoes R07('crdiHk. vVhile hot pour SALAD DRESSING. teaspoon one level suga.r, one teaspoon One egg beaten thoroughly, teaspoon salt, one one tablespoon level :Mix in a bowl, set prepared mustard, till thickens, pour in a kettle of hot water, while hot over one small head of chopped :Mix cabbage. thoroughly.-Mr~. half cup of vinegar. stir constantly butter, it A1l1la Ro'Wcrdiuk. SALAD DRESSING-FRENCH DRESSING. Six tablespoons spoon sugar, dash of pepper. size of walnut. Put vinegar pepper and salt and egg yolks, well beaten butter; thick, stirring cream and serve at once. vinegar, one teaspoon of salt, one table- Two eggs well beaten, butter into a double boiler, add sugar, cook until constantly. When cool, add one cup whipped Fine for salads. fruit -Mrs. T. J. Tubbs. COCOANUT SALAD. One cocoanut, one and one-half cup of cele'ry, four three teaspoonfuls apples, sweet pickle. Chop all these ingredients, dressing. Thin with whipped cream.-Mrs. SALAD DRESSING. of onions, three tablespoonfuls large of and make a French L. E. VanH ocscn. Yolks of six eggs, sugar, one tablespoon salt, six tablespoons melted butter, one tablespoon mustard, one cup vinegar, mix well; cook until thick. When ready for use, thin with cream.-Mrs. H den J;Vetherby. two tablespoons POTATO SALAD. Chop fine one small onion and one head of celery' slice twelve good sized potatoes and one large or two small' fresh Soullt Congregational Church Cook Book 71 cucumbers; mayonnaise dressing; If you like, add radishes cut lay in a dish in alternate' layers, and cover with garnish with slices of hard boiled eggs. in small pieces. -M rs. F. H. Turner. POTATO SALAD DRESSING. butter and stir and one level Mix one tablespoonful in half cup of milk; beat flour together, in a bowl and add two big teaspoons teasoon salt. Mix one-half cup vinegar, boil in double boiler. cold, tablespoonful three eggs and one level teaspoonful mustard and one-half into eggs. Add this to the milk, and If it curdles, turn in more milk. When thin with milk.-Alrs. F. McElwain .. and pour sugar CI-IICKEN SALAD. Boil a three-pound chicken until meat from bones', to pieces with pair shears season well with pepper, Add half as much finely cut celery as the (do not chop). chicken meat, moisten a little with the broth, then add one cup whipped cream, enough of the salad dressing to moisten the mixed chicken and celery to a consistency required. salt, cut falls -Mrs. A. Fiske. BEAN SALAD. Drain off the water, two inches long, boil A nice plain salad that I tried last summer, and all pro- nounced O. K. One pint or more of butter beans; cut mto pieces about just tender. slice an onion small, and mix with beans, and when cold slice very thin the tiny radishes and mix through lightly; with a very good salad dressing, .put into pretty salad dish and garnish with a border of the little radishes. Occasionally one with stem and green end left. This is a relish if made right.-iVIrs. in salted water until Robbins. \VALDORF SALAD. Two cups sour apples and one cup celery cut into dice, and one half cup chopped English walnuts, mixed with mayo- nnaise dressing.-AI rs. James M cA1illan. BOILED SALAD DRESSING. Beat two eggs thoroughly, add one cup and a half sweet of sugar, one teaspoonful of salt, one milk, one tablespoonful teaspoonful of mustard, mixed to a paste with a little milk and a tiny speck of cayenne pepper. Cook in a double boiler Jackson Grocery Company Fane]! QROC[RI[S Staple Choice Dairy Butter and freso Eggs a Specialty. Prompt de.. livery and lull weigh and measure guaranteed. X X X 739 So. Lafayette St. Citizens Phone 3251 .7l New Market MEAT S OYSTERS and GAME in Season FRESH SALT SMOIiED Call and inspect my market tomer of you. Dont forget and I am sure to make a regular the Place. E. o. Schultz cus- . Citizens Phone 8248 737 Lafayette Street. A. K, Zacharias Janitary arushes Citizens Phone 6246. 183 S. East Street Citz. Phone 5599 Bell Main 1183 James (ampbell Residence Phone Bell Main 599 Will build you a nice house on lot on or near car modern imgrovements. ment down, balance and with furnace same as rent. also, $2000. line for $1400 to $1800 with pay- a modeaate Terms, Rooms 5 and 6 Giant Block Soutlt Congregational C/zurclz, Cook Book 73 thick. Remove until of a hickory nut, tablespoonfuls. Strain any kind of salad.-Mrs. and vinegar from fire and add lump of butter the taste, about size six serve very cold with to suit and let cool, J. M. Peter. ' SALAD DRESSING. Two eggs, one cup vinegar, with little water, one-half teaspoon salt, one tablespoon one tablespoon pinch thick. Add cream to thin, when one-quarter sugar, two tablespoons Boil until butter, teaspoon mustard, flour, cayenne pepper. ready to tise.-Mrs. 1',11.H. Le'wis. SALAD DRESSING. Eight eggs, one cup of butter, one-half cup sugar, one cup one table- into double boiler stir while cooking. of cider vinegar, spoonful of salt, beat well with cold water; cook until Thin with vinegar or cream as you use it.-.ilt two tablespoonfuls together; it of mustard, put rs. Tubbs. thickens; VEAL SALAD. Three pounds of cold hashed veal, two-thirds of a cup of two small bunches of celery. and moisten with liquor of veal, with pinch of broken English walnut meats, mix together cayenne pepper, and serve with mayonnaise dressing. -Mrs. E. I. Bates. STRA VvBERRY SALAD. Choose the heart berries in each, dust with powdered sugar; of mayonnaise on each portion; licious for lunch.-M rs. .ilta.rgaret Lane. leaves of head lettuce; heap a few straw- lay a teaspoonful lemons. De- serve with cut NUT SALAD. Equal parts of chopped nuts and celery, and twice the amount of chopped apples, mixed with mayonnaise dressing. -.ilirs. S. C. Eggleston. POT A TO SALAD. Chop a small dish of cold boiled potatoes, onion and put dish is full. Dressing-One one-quarter cup of vinegar, put on the stove and let boil minutes, then take one in a layer of potatoes and one of onion till the teaspoon of salt, one of mustard, of sugar and one a few cup of sour cream and thc yolk three tablespoonfuls then take one-half of pepper, together 74 Soutlf, Congregational ehurclf, Cook Book stir of one egg, and gradually then have the white of the egg beaten to a stiff froth and pour all the mix- then when ture over the white of the egg, stirring all the time, all stirred together, Ready to serve immediately. the chopped potatoes. This is very nice for supper. in hot vinegar, pour over -ll1rs. Gertie Blachly. MALAGA GRAPE SALAD. One pound of Malaga grapes cut open and seeded, one apple cut in small dice, one small stalk of celery cut up, one- quarter pound English walnut meats. Mix together one-half pint of cream, whipped very stiff, one tablespoonful mayon- naise dressing, cup sugar. Mix lightly with fruit when ready to serve, and serve on lettuce leaf. and one-quarter -Mrs. Church. BEAN SALAD. Take two pints cold baked or boiled beans, one onion cut three tablespoons butter, one cup vinegar, and pour in very thin slices, pepper and salt over beans. Garnish with parsley. and butter to taste. vinegar lreat MA YONNIASE DRESSING. four Beat yolk of small egg, add drop by drop, stirring all the Then add one table- and half a tea- of olive oil. a dash of pepper time, spoonful of spoonful of salt. Keep cold.-Mrs. tablespoonfuls lemon juice, E. J. Bates. CABBAGE SALAD. Chop fine one head of cabbage, cup of sugar, the sugar and egg together, pepper. Dressing-One-half size of an egg, beat butter; gether, then remove and let it stand till cold. cabbage. Very nice.-1\1 rs. Gertie Blachly. then one cup of vinegar, not then put on the stove to boil, stirring then season with salt and one egg, butter then add the to- thickens; Pour over the chopped too strong, till stir all it Slice nine oranges and bananas, FRUIT SALAD. let colander and po.ur over meats, mayonnaIse dressing.-Mrs. juic6 of three lemons, Dobbleer. juice strain through two cups nut EGG SALAD. Boil hard the number of eggs desired. When cool, slice the other end off the end and stand in a lettuce leaf; scoop out Soutlt Congregational Cnure//' Cook Book 75 and fill with a stuffed olive and cover with French dressing-Given the head of salad dressing. under -Mrs. salad Tubbs. TWO-QUART SALAD. One teaspoon mustard, pepper, one tablespoon cornstarch-; mix all in a little cream. Yolks of put size of a walnut; whipped cream, when ready for tlse.-A1 rs. G. Barstow. one teaspoon salt, pinch cayenne together, dissolve four eggs, one-half cup vinegar, stir carefully after done, piece butter Then with one-half pint till smooth. into double boiler, stir SALAD DRESSING. One tablespoon flour, one tablespoon mustard, one table- spoon sugar, one teaspoon salt, one-eighth teaspoon red pep- per, dampen with water and blend well. Beat four eggs well, Place on the stove, one cup of vinegar stir into the above. and one-half cup of butter, let come to a boil, then pour over constantly. the mixture, set on stove in pan of boil- thin with cream when wanted to use. ing water -lvIrs. AI. E. 1-1o'we. stirring to thicken; WALDORF SALAD. This is much nicer made with moderately apples, but do not use a mealy apple; use equal quantities of sliced apple and cold, crisp celery. To each pint add one cupful of chopped, English walnut meats, it mayonnaise dressing with mustard and pepper omitted. Serve on a lettuce leaf. Can be made two hours before it is to be served. Must be kept colel till used. and then pour over sour SALAD DRESSING. Two eggs, one teaspoon of pepper, one heaping teaspoon two teaspoons of salt, one small cup of sugar, a size of an egg, or one-half cup of olive oil, one then add It of mustard, lump of butter teaspoon of one cup of should be thick as custard. flour, beat all vinegar. strong Cool before using. together Cook, until stirring constantly. smooth; -Mrs. Fred Gill. POTATO SALAD. One dozen potatoes, radishes, of lettuce. All have to be chopped separately. one cucumber. three six hard boiled eggs, a small bunch a bunch of small onions, Dressing-One 76 South Congregational ellurc!l Cook Book teacup of vinegar, spoon flour, one egg, one-half is cold.-Mrs. Fred Gill. two tablesp90ns table- it of sugar, one-half teacup cream, put in after CABBAGE SALAD. pepper, a small onion chopped up with it preferred. sing, use a piece of butter half cup of vinegar, one teaspoon of mustard, of sugar, a little salt and pepper. Cook until cream may be added, and use less vinegar, which improves Shred the cabbage fine, then chop it, season with salt and For dres- two eggs, a small two tablespoons it thickens, some it. -Mrs. H. J. Davcrman. size of an egg, BANANA SALAD. Boil one-half cup each sugar and water ripe bananas; five or six minutes, then add juice of half a lemon, boil two or three minutes, cool. then in Select small, chopped walnut meats., covering them completely; dispose on leaves of lettuce, put a little salad dressing (previously mixed with whipped cream), on each, sprinkle with candied cherries. -Mrs. Ward H. Ellis. in cool syrup, peel, roll CHERRY SALAD. Remove the stones from large red cherries, in Serve on lettuce leaves, This does nicely for both salad and and insert their place pieces of English walnuts. with cream dressing. dessert at luncheons. CREAM CHEESE SALAD. Form cottage cheese into small balls the size of a walnut, roll lightly (in chopped parsley if you like it, it is good with- out), place on lettuce leaves and cover with mayonnaise dress- salad is improved by ricing hard boiled eggs and ing. This place cheese balls on them and mayonnaise dressing mixed with whipped cream beside these. FRENCH DRESSING. -. Three tablespoons twelve tablespoons olive oil (pure Italian), one-half teaspoon white pepper, one-half fruit of lettuce 111 salad bowl, then a layer of sliced cucumbers a layer of onions; two forks.-M ary oJe onner. taregon vinegar, one tablespoon water, one teaspoon salt, onion. in together before using; place a layer then and mix well' with cover with dressing jar ~nd shake well Place South Congregatt'olzal Church CooleBook 77 SALAD DRESSING. One egg, one-half teaspoon salt, one teaspoon sugar, one teaspoons teaspoon flour, one teaspoon three Beat all milk, three teaspoons vinegar, one tablespoon butter. well, and in this order, and especially when the milk is added, beat is added; while ~ooking stir con- stantly. Add cream before using.-Jlllia it before the vinegar Clark DeLano. dry mustard, MAYONNAISE. vinegar, sugar, . Four yolks of tablespoons size of walnut, one small butter quarter teaspoon double boiler until cream, salad, omit mustard and red pepper and sweeten to taste . four eggs, piece of teaspoon dry mustard, one- red pepper, one teaspoon Cook in thick, when cold add one pint of whipping for fruit juice of two lemons; two tablespoons salt. -Mary O'Conner. ASTOR HOUSE SALAD. Put four hard boiled eggs through fine and place on individual mayonnaise, place riced eggs on top of balls out of cottage cheese and place on top of riced eggs. shred lettuce salad dishes, pour over sufficient lettuce; make small -M. B. W. a ricer; FLOWER SALADS. DAISY SALAD. Boil hard as many eggs as there are to be guests. at the table. When cold remove the shells and cut in halves. Mash and season yolks. Take a spoonful of this mixture and form the whites, which have a circle in the center of a lettuce leaf; already been divided into halves, cut lengthwise into divisions resembling as nearly as possible the petals of a daisy. Arrange these around your yellow center. SALAD. Select brilliantly TULIP colored apples of nearly the same size. Remove cores without paring. With a spoon or knife hollow out the centers still more. With a sharp instrument shape the sides into petals. Place a small olive in the center and add mayonnaise dressing. Place on lettuce leaf. 78 South Congregational Church Cook Book BROWN BETTY SALAD. Remove the yellow rind from as many oranges as desired. Divide each orange into as many divisions as possible without breaking Place a brown peppermint drop in the center of a lettuce leaf, place the divisions of orange around it, add a teaspoonful of mayon- naise dressing and serve. the skin. Cut each division into halves. ROSE SALAD. Boil a number of beets about remove skins, hollow out knife shape the hollowed beets sible, cutting centers drop a spoonful of mayonnaise this arrange down about two-thirds the centers. With a small, the same size. \\Then cold sharp into as many petals as pos- of In the dress.ing and around the way. Place on lettuce leaf. the kernels of nuts. xxx FISH, EGGS and OMELETS Steaming is superior to boiling. Small the heads, except brook trout Bake slowly, basting fI-om being drawn out. the flesh thick and firm, the most nutritious and salt the nutriment it with nicely prepared often with butter of all to the water, In selecting fish, choose those only in which the eye is full and prominent, the scales bright, and fins stiff. Thoroughly clean and wash them. The usual modes of cooking fish are, boiled, baked, broiled, fried and stewed. fish, or pan fish are served without and smelts. and water. Salmon is considered fish; when boiling fish acId a little vinegar this prevents To boil fish, first fill bread or cracker crumbs, butter, pepper, salt, sage or other herbs, and moisten with egg and milk, sew up the fish, wrap in a well flowered cloth tied closely with twine, and boil or steam a quarter of an hour \\Then done, unwrap with care, and I-Iave ready lay upon a hot dish, a large cupful of drawn butter, very rich, in which has been of minced parsley, and the juice of a stewed a tablespoonful lemon. in a gravy b?at. Garnish with parsley, sliced hard boiled eggs or sliced in cold water at it pIckled beets or lemon. fi.rst and if .mor~ water in boiling water at Side of the (1I5h; If poured on the fish it will break the skin. Pour half upon the fish and serve the rest To boil fish, put is needed pour taking care not to break it. to the pound. stuffing, Soutlt Congregational Church Coo" Book 79 BAKED FISH. Is prepared as for boiling, only omit the cloth. Place scorching; fish in baker with enough hot water sift flour over it, and bake slowly. to prevent TO FRY FISH. flour or Dip in com meal or wheat In beaten egg and cracker crumbs. Have the lard or lard and butter hot, so the fish will be seared at once, then To keep the fish whole when decrease the heat until done. turning or removing from pan, invert the pan on the plate and slip back in pan to finish cooking if they will be unbroken; not done, and invert the pan on the platter when done, and serve; garnish with lemon sliced . to seal up the rich pieces; . SALT FISH. Before cooking, let stand under a faucet of running water, soak in cold water over night, or if in a then par- taste, Season to suit several times. hurry, boil, changing water covering with butter. FISH PATTIES. Cut cold cooked fish into dice; heat about a pint of the Season to taste with cayenne pepper Flush the shells and serve. Use any good fish dice in a pint of cream. and salt. sauce. SCALLOPED FISH. A pint of milk, place in a sauce-pan of boiling water, put in the milk a few bits of onion, a sprig of parsley minced, piece of butter, pinch of salt, a dash of pepper, tablespoon of flour, wet in cold milk, when cream is thick place in bake dish then a layer of a layer of left-over cracker or bread crumbs, fish, cream and bread crumbs until dish is full; have crumbs on top to prevent cream from scorching. fish, then a layer of cream, Bake in moderate oven. then another layer of OYSTERS. Must be fresh and fat September small oysters are good for pies, fritte~s or stews. to IVlay, or every month that contains an "R." to be good, and are in season from The STEWED OYSTERS. Drain the liquor, add to it a pint of hot water, add salt Concrete ! Concrete ! Concrete! Who does durable, first class work 7 Why J. M. PETER GENERAL CONTRACTOR Streets, Sewers, Paving, Dock Work and Foundations of all kinds. The more difficult the work the better I like it, Estimates cheerfully made on aUclasses of work. Room 901, 135 Adam St, 748 Jefferson Ave. Grand Rapids, Mich. Chicago, Campau Park Pharmacy III. 588 So, Division Street A complete line of Dru~s,Patent Medicines,fancy 601 Paper, Toi~f Artides, Perfumes,de Personal attention given to Prescriptions, S~R~Smith, Prop~ Phone 3316 A.Schuchardt /1Ieats. J'ausages. etc. Dealer in 479 Jefferson Ave, Bell Phone 1008. Citizens 1932 Soutlt Congregational Church Cook Book 8 I let and pepper, and when it boils up once, put quart), two tablespoons hot milk and two tablespoons once. (a them come to a boil, and when they "ruffle" add is melted, add pint of Serve at of cracker crumbs. in the oysters soon as it of butter, CREAMED LOBSTER-(For Chafing Dish). tablespoon One pound can lobster, one large of butter, heaping tablespoon of flour, one teaspoon of mustard, pinch of red pepper, salt and pepper. Cream butter and flour, add one pint milk; when smooth, for a moment add lobster. Serve with salted wafers. -Mrs. J. W. L'Jl1lde. to cook. Cover OYSTER COCKTAILS. Select small oysters, ice. Place in a bowl sieve and set over deep bowl the refrigerator. to one pint of catsup, add the juice of four and a quarter time, put five oysters placing on top a lemon point and sprig of parsley. drain well and cover with shaved to drain in red tomato of salt shake well. At serving in each glass and cover with the sauce, lemons, one teaspoonful teaspoonful of paprika; the sauce, For -Leota f'Vheclcr K eil. CREA11ED SAL110N. From one can salmon, remove skin, bones and fluid, and mince fine. Take a whitc sauce of one pint milk boiled and corn starch, thickened with two tablcspoons add two table- Prepare one pint of fine bread spoons butter, salt and pepper. layers or cracker for bot- of crumbs, tom and top layers. Bake until brown on top. -Mrs. L. "YV.Keil. crumbs. salmon and white sauce, having crumbs dish with alternate Fill pudding BROILED vVHITE FISH. Bone fish, removing head -and tail, wipe dry and sprinkle the the skin side, until a light loosen the fish from both sides of the broiler Season with salt and pepper and B. J. Dart. with salt and pepper, place in a greased broiler and broil flesh side first, brown and crisp; and slip on a hot platter. butter. Garnish with lemon and parsley.-A1rs. then turn and broil BAKED FISH. Clean, wipe and dry thc fish; rub with salt stuff and sew with soft darning cotton; inside and out; leave a large knot 82 S01l1/z COllgregati01zal Churclz Cook Book the fish is baked, into a hot oven, without water ; baste-with rub all at one end that you can find after salt and pepper; dredge with flour, and over with soft butter, hot water and put and repeat every ten butter from the pan and minutes Draw out garnish with place on a hot platter. parsley or water cress. They should be basted often, and a stiffening also serves to keep the fish moist, as well as season it.-At! rs. D. C. Hunter. as soon as it begins remove to brown, it carefully the string; afterwards; SMOTHERED FISH. Take boiled or baked fish, of butter remove bones and shred it; in sauce-pan; when melted, put one tablespoonful add two tablespoons of flour, and one-half cup cream or milk. Cook, stirring to prevent browning. When done, pour it over three well-beaten eggs; put a layer of fish in a dish, sprinkle with salt and pepper; cover with a layer of sauce and so on alternately; cover with bread crumbs, moisten with butter, and bake~20 minutes.-Mrs. A1argaret Lane. BAKED WHITE FISH. sweet milk in dripping Put one quart butter, pepper and salt; or until milk is browned down in the dish, basting often. season with lay the fish in milk; bake for one honr, pan, -Mrs. C. J. Clark. DRAWN BUTTER SAUCE. of two tablespoons cup butter, then stir in a pint of boiling water, flour, mix thor- little salt, One-half oughly together, parsley if wished. BAKED FISH. One cup stale bread crumbs, one teaspoonful of melted butter, one teaspoonful few drops of onion sauce, one tablespoon chopped parsley. Mix in order given. Fill cavity of fish, sew up with strong thread, bake to GO minutes, basting often with one cup boiling water 45 and one tablespoonful of butter.-Mrs. H. A. Turner. little pepper, of salt, DRAWN BUTTER SAUCE. Three one and one-half Mix and stir over baked fish. tablespoonsful three cups of water, one-half of butter, tablespoons teaspoonful the fire until the sauce balls; flour, of salt. serve over Soutll Congregational Cllurcll Cook Book 83 SAL~10N TURBET. then skim out Slice one onion in one and one-half pints of milk, to a boil, pepper and salt; cream together two of flour and with this, dish, alternate cover with cracker crumbs; bake until brown. let come Season to taste with of butter, thicken the milk; place in. bake layers of cream and salmon until dish is filled; the onion. four tablespoonfuls Serve hot. -Mrs. F. H. Turner. SALlvION LOAF. Pick one can of salmon into small pieces and remove the bones; add two tablespoons of melted butter, one beaten egg, one cup of dry bread crumbs, one and one-half cups of milk, turn loaf out on salt and pepper to taste. Bake for one hour; platter Heat one pint of milk, add two tablespoonfuls of flour and one table- spoonful of butter, from the fire, add one beaten egg.-A1rs. salt and pepper before it n~e following and pour over E. T. Proctor. cream sauce: removing BAKED FISH. Soak bread in wann water, one tablespoon onions, grated, parsley; to taste; wash fish with water, Cut open on back and fill with dressing.-A1rs. and squeeze water out; butter, two one egg and some soda and salt. Fred Gill. salt FRIED SALNr0 N. fresh salmon into slices one-half Cut beaten bread crumbs and fry in butter; instead of crumbs.-Mrs. F. H. T. inch thick; dip in cornmeal can be used FISH TURBET. twenty minutes; add one tablespoonful clt-ain in a colander until cold; Secure a three-pound white fish; clean well; plunge into of salt; a kettle with plenty of water; take out carefully and four bay leaves; boil with a skimmer' remove all skin and bones; ~eparate the flakes with a fork; make a cream of one quart of milk, piece of butter set over thicken with two tablespoonfuls of corn pot of water starch which has been stirred up with a little sweet milk; season well with salt and white pepper: mince fine two table- spoonfuls of parsley and one tablespoonful of grated onion or one teaspoonful of onion extract; then add the fish flakes; stir all together; the whites of three eggs to a stiff froth .. add to the cream, size of an egg; to cool; beat 84 South Congregational Clzurch Cook Book ESCALLOPED FISH. fish in salted water of fifteen minutes, Boil a three-pound one pint sweet milk, and two tablespoonfuls to remove from the water; which has been added two bay leaves; the flesh in flakes. While the let cool; with a fork pick apart fish is cooling make the following sauce to use in the escal- two tablespoonfuls lope. Mix together place in double of butter boiler; season highly with salt and paprica, the grated rind of half a lemon, and a tablespoonful of grated onion; cook until thick like cream; have ready dry rolled bread crumbs; place then a layer of a layer of sauce in a well-oiled baking pan, fish flakes, then fish and bread crumbs; place small bits of butter on top and bake in the oven until the crumbs are nice and brown, or about _fifteen minutes. then one of bread crumbs; another of sauce, flour; CREAMED CODFISH. that (A much abused dish, but very nourishing when properly six people pick apart cooked. )-For the flakes of good white salted cod, that is about an inch thick is best. Place in plenty of cold water, let stand ten minutes, pour off the water and if very salt add more cold water, let stand five minutes longer, drain in a bowl sieve while you make the following sauce: Three cupfuls of sweet milk placed in sauce-pan with piece of butter half as large as an egg. When milk is boiling, thicken with sufficient moistened flour to make quite a thick gravy. Now add the drained cod, stir well, as soon as sim- season with a little salt and mering, draw back on the range, The hot sauce will cook pepper and beat Bringing the the cod and egg sufficiently; it fish to boiling point the salt only toughens in one whole egg. try it, in water or parboiling to extract is good. the flakes and makes it undesirable. COD-FISH OMELET. To one cup shredded cod-fish, add one cup milk, one egg Take two tablespoonfuls butter, one of flour, one and add to the fish, and bake half and pepper. cup of milk, boil an hour.-Mrs. Margaret Lane. together BEATEN OMELET. Beat the yolks of two eggs until light colored and thick; add two tablespoons milk, one teaspoon tea- spoon of pepper. Beat the whites very stiff and fold them into salt, one-half Soutlt COllgregatiollal Church Cook Book 85 the yolks; pour on one side slightly, dry out o~ top; half; fold the half nearest turn out on a warm platter; into a hot buttered then set pan in oven and let iron pan; let get brown the omelet the handle over the other serve at once.-N ellie Fisher. Put .four the butter Four eggs; to taste. in butter. that PLAIN OMELET. tablespoons of water; one tablespoon of in frying pan, salt and pepper butter; the eggs and water melt and use one-half add the together only enough turn but- melted butter and salt and pepper, shifting ter into your hot the omelet becomes over the fire about solid. Keep the omelet loose from the pan by the use of a knife. A little chopped meat can also be added before remov- ing from fire if desired.-.Ll1rs. A. Broome. separate, .stir all together; pan and keep constantly frying four minutes they do not (or until Beat EGGS. should be boiled eggs twenty Hard minutes; this gives mealy yolks, which digest more readily tha~ sodden ones. Before boiling eggs, prick large end with a pm. simmered least at POACHED EGGS. Toast small slice of bread for each egg; trim and lay on have frying pan partIy filled with salted water carefully break in one egg at a time; baste hot platter; when simmering, with the water until white is firm, and slip on toast.. SOFT AND HARD-BOILED EGGS. For soft-boiled, drop into boiling water and boil three and A better way is to have water boiling in from fire, add eggs quickly, cover and to ten minutes, one-half minutes. a sauce-pan. let stand off fire away from drafts according to freshness of eggs. from eight Take EGG PATTIES. Separate as many eggs as required, being careful not break yolks. Add a pinch of salt to the whites and beat to a froth, leaving just with a spoon rough up the white over Set to them then line little custard cups with the beaten whites, in, and it until nearly covered. in the oven and the cups in a pan of hot water and set the yolk in each one, drop it room for 86 Soutlt Congregational Clzurclz Cook Book steam just long enough to heat immediately with a bit of butter on top of each egg. the yolk through, then serve and dust of salt and pepper GRIDDLED EGGS. Heat griddle hot ~s for baking cakes; butter and arrange small muffin rings on it; drop an egg in each, and turn as soon as lightly browned. They are far more delicate than fried eggs.-A1 rs. AI argaret Lalie. CODDLED EGGS. Bring water the fire, place in it the eggs and cover closely. minutes method is more even than by the ordinary way. the eggs will be soft boiled. in a sat1ce~pan to a rapid boil. Remove from five The cooking in this In about CREAlVIED EGGS. boil. At temperature the end of slowly to the simmering thirty minutes without permitting to remove the shell. Now arrange Boil a dozen eggs hard by placing them in warm water, point and keeping them at the water time drop them into ten of the eggs then ten eggs of bread the top, garnish in the bringing that to outwardly cold water in a shallow dish, pour over sprinkle over mashed crumbs. with triangles of bread dipped in melted butter and put oven. When colored a light brown, fine and mixed with an equal Pour the remaining quantity them the cream sauce, the top the yolks of a little melted butter that over serve. RICED EGGS. Heat two level stir and cook until tablespoon~uls of butter Boil five eggs for at least stir in two level tablespoonfuls twenty minutes. Prepare a cream in sauce as follows: a sauce-pan; of flour and when smooth and bubbling add half a pint of milk, half a teaspoon- ful of salt and a dash of white pepper; it thickens. \\Then eggs are clone separate yolks and whites, put the latter through a vegetable press or coarse sieve and add to the sauce. Cover a heated platter with slices of nicely toasted slightly moistened by dipping quickly into hot water. bread, Pour the white completely. Press the yolks of the eggs through sieve or vegetable press, in a mound in center of white sauce, leaving a margin of the sprinkle a little salt and cayenne over the yolks, sauce showing: slip the dish in a hot oven a few minutes, then garnish with one or two sprays of parsley and serve. sauce over the toast, covering Sou/It COllgregat£onal Cllurclt Cook Book 87 l\1AITRE .el' HOTEL BUTTER. (Served \Vith Fried Fish or Broiled Steak.) add gradually Cream two tablespoons of butter, one-half teaspOon of salt, one-eighth teaspoon of white pepper, one tablespoon each of lemon juice, and chopped parsley. Keep very cold. BRO\VN SAUCE. In sauce-pan, brown one tablespoon of butter until dark, add one tablespoon of flour, stir and brown is best), or Season with salt but not burned; again; add gradually one cup of good stock (beef hot water, and stir until smooth and thick. and pepper to taste. five minutes. Simmer TOlVIATO SAUCE. of flour, the butter Cook the tomatoes, four cloves, one-half onion and cloves one tablespoon onion. Heat over the fire till smooth and brown, and then stir toes. a strainer One pint of canned tomatoes;' one tablespoon of butter, small slice of ten minutes. Stir into toma- Season to taste with salt and pepper, and pour through J. S. Miller. in a small frying pan and add the flour. fine enough to keep the seeds back. -Mrs. FOR l\1EAT. DRESSING One cup of bread crumbs, pepper, salt, sage or sweet mar-' increase to taste. Mix with an egg, savoy, joram or summer amount to suit cavity to be filled. CELERY SAUCE. Chop fine a head of celery, put into a sauce-pan, with a pint of water, it well; braid a tablespoon of flour with two ounces of butter; stir it in with half a cup of cream or milk; add the seasoning, and boil again. a little salt and a few pepper-corns. Boil HARD SAUCE. Cream together one cup of pulverized sugar and a quar- ter of a cup of butter. Add the white of one egg aI?d a tea- spoon of vanilla, PIle on a pretty China or glass plate, grate a little nutl~leg over the top and set in the ice box or other cool place untIl ready to serve. Will keep for a couple of days. and creamy. beat until light &lectricitg for Cooking We carry a full heating how EASY and CHEAP. apparatus. line of cooking and Let us tell you FLATIRONS-Ironing tricity and Better. is Cleaner elec- I Safer, Ch~aper by hi. E. ldhee/er 5/ectric Company 101 OTTAWA STREE.T &. .!). Bates DEALER IN pianos. I:Jrgans and J'eWtng Machines . .J6wing htachin6S to R,ent. 17 and 541 South Division Street. Citizens Phone 1014 GRAND RAPIDS, MICHIGAN, Soutlt Congregational Clzurclt Cook Book 89 SAUCE. Six pounds raisins, six pounds currants, SARATOGA sugar, one dozen oranges. of the sugar, boil up. Remove from stove and can.-.Ll1rs:- Vall KeureH. six pounds brown Chop the fruit and make a syrup the chopped fruit with syrup and let and pour FISH SAUCE. One-half pint milk and cream, mixed; two beaten eggs, salt, pepper and juice of one-half a lemon; put over fire and stir constantly to thicken.-.Ll1rs. Nicholas. until it begins CAPER SAUCE. To three gills of good drawn butter, add a gill of capers, pickeled; give it one boil; be sure and stir all or nasturtiums, the time for fear of oiling .. I-IORSERADISH SAUCE. Cream two tablespoons of butter, add two tablespoons of one tablespoon of very thick cream, fresh grated horseradish, one-half teaspoonful lemon juice; keep very cool. BREAD SAUCE FOR PARTRIDGES, ETC. Very small cup of chopped onion boiled in water until strain off the water; boil one pint of milk, pour two ounces of butter, a little in the onion; boil up once, and quite soft; it over a cup of bread crumbs, salt, pepper, and mace; serve hot. stir EGG SAUCE. Boil four eggs, ten minutes; drop them. int.o cold \~ater; shell and chop fine; stir into drawn butter; give It one boll. SHRIMP SAUCE. Cut up in small pieces a dozen shrimps, add one-half pint of drawn butter, a little pepper and salt, an~l a table~poon of vinegar; give it one boil; served with any kmd of balled fish. 90 Soullt Congregational ehurclt Cook Book VEGET A-BLES. I-lints necessary to success :-First, only fresh, sound veg- etables will do; ...second, look over carefully and cut out poor spots; third, lay in cold water half an hour; fourth, put in boiling water ancl keep boiling till clone. after peeling, In the spring the potatoes turn "clark. the day before you want If you will peel them and change times, you willfinc1 they will taste like new ones. them dark and the water draws your potatoes water several It it out. is the starch that makes sweetness; about a teaspoonful Unless you can have your vegetables are improved by adding just enough sugar fresh from the ga.r- turnips, pumpk1l1 den you will find peas, corn, beets, squash, to and tomatoes restore their natural to a quart. Tomatoes are usually improved by the adding of a little sugar the acidity, as they partake more of the nature of a to correct in some seasons, quite tart. fruit from of the vessel containing This does not spoil the flavor of the vegetables to peas and beans when cooking onions or cabbage, vinegar the vegetables. as some other they are partly done. A very simple, yet effective way to destroy the odor is to keep a small quantity remedies do. Add salt on the stove near than a vegetable simmering and are, POTATOES AU GRATIN. Put a layel- of cheese into a buttered baking dish. Then a layer of boiled chopped potatoes, season with pepper and salt, then a layer of white sauce, then a layer of grated cheese. Repeat the layers, having the last layer of sauce merely covered with cheese. Bake in oven till very hot, and the cheese melted. -M rs. Schravesande. \VI-IITE SAUCE. butter; :ivlelt two tablespoons two table- spoons flour; as soon as it bubbles all over the surface, add one smooth, on a slow pint of milk or cream, fire; then add salt and pepper.-il1rs. let hoil up once and set over hot water stir briskly until till wanted, into butter stir Scllravcsande. POT ATO PUFFS. To one cupful of warmed mashed potatoes add two table- the beaten yolks spoonfuls of butter, one teaspoonful of salt, Soutlt Congregational Clwrclt Cook Book 91 of two eggs; half cupfuls whites powder. Bake of one cup of milk, of flour, beat the two eggs Pour into buttered then beat thoroughly. and two level gem pans into this one and one- add the beaten Then of baking full. two-thirds teaspoonfuls about in a moderate oven twenty minutes. TURNIPS. Cut into half serve in a rich white inch cubes, boil sauce.-.il1rs in plenty of salted water . .illargaret Lane. and Ten ears of green SUCCOTASH. corn and one pint of from the cob and stew gently with Use as possible; little water 11ilk if you choose. as and salt. the corn tender. pepper lima beans. the beans Cut until season with butter, th.em in salted \\Then peas are tender Put the sauce-pan. salt and butter. twenty minutes. not cover pepper, a fork so as not them. improves Do not them cook too long. ing them underdone. they should not be cooked more than and do and season with carefully with to break the peas. A little sugar most always them use plenty of boiling water. In cooking as hav- Drain off the water 1/fix in the seasoning is as bacl a fault boiling water This let PUREE OF PEAS. tencler; mash peas Boil the through a sieve. into them enough them and add cooked and other broiled meats. a little very them again until Place hot milk, pepper butter and press in the sauce-pan to moisten. little sugar. and salt and a very them and stir Season Peas for chops in this way are usually used as a garnish GREEN peas until PEAS FRANCAISE. tender, and drain in a saucepan put and a half two tablespoonfuls of sugar. teaspoonful Add one the peas cupful of white thoroughly. For of butter. all the fire stock or cream Stir until and stil- over Boil green quart flour every one of are for and simmer thoroughly five minutes. mixed. Add ten minutes. being given for aspar- Pea soup can be made after aspagagl1s .. Green substituted added soups. ~IIX one- green peas, with one table~poonf111 of Season WIth salt and often of mashed and the white of three eggs. the directions for to peas agus, timbale pea half cupful soup stock, the clear is 92 Soullt Congregational Cllurcll Cook Book together Beat well pepper. the mold in hot water and place in a slow oven until ture is set. cut add them to the soup just before serving. \\Then it is firm, unmold, Set the mix- in small cubes and and place in a small mold. GREEN PEA FRITTERS. and salt; One pint of boiled green peas, mashed while hot, with pepper, butter two eggs well beaten, one cup of. milk, a scant half-cupful of well sifted flour. Beat eggs, milk and mashed peas smooth and add the flour and fry upon a griddle, is an excellent vegetable the same as breakfast for luncheon. cakes. This TO BOIL RICE. (To use as a vegetable.)-\Vash sift let boil for nearly twenty minutes or until is boiling furiously, have ready four quarts of boiling water; ful of salt; when water carefully; is soft; do not cover while boiling; colaneIer; set in the oven to dry out CABBAGE. one cupful of whole rice; add one tablespoon- in the rice the kenlel skim out carefully into a for about three minutes. Chop and boil in a little water until done, acId one-half cup sweet cream, salt, pepper and one tablespoon butter. -!IIrs. L. N. Fisher. BUTTERED PARSNIPS. lengthwise, melt a little butter Boil until tencler, slice thin, in a sauce-pan, acId pepper and salt, and put in parsnips. -Mrs. L. N. Fisher. SPINACH. vVhen cooking spinach, the salt pork usually cooked with it, a little piece of bacon for to season it. The nicest way to serve it is to put a piece of bacon in each dish. Hard boiled eggs, sliced when colcl, are also liked with the greens. substitute ESCALLOPED tender ONIONS. Boil the onions until to which has the onions in a baking been added a little milk. Drain and put dish with alternate salt, pepper, and a dash of powdered sage. Dot each layer of bread crumbs with pieces of butter. the whole a half cup of milk. layers of bread crumbs, in salted water Pour over Sou!/t Congrega!z'ollal Churc/t Cook Book 93 the top with bread crumbs and small pieces of butter. Cover Bake it a light brown and serve h.ot. CREAMED POTATOES WITH PEAS. Cut six or eight medium sized potatoes in dice. Boil until cover with milk, add salt, pepper, butter nearly soft; drain, and one can peas (drained). Thicken with flour. -AIrs. A. H/. Kreuter. ONIONS AU GRATIN. for one hour Boil three or four onions in two quarts of Pour off the water and then cut up the onions. salted water. them in a baking dish and pour over them half a pint of Put cream sauce and half a cup of grated bread crumbs dotted with bits of butter. in a quick oven and bake for twenty minutes. Place BUTTERED SPANISH ONIONS. Cut Peel large Spanish onions carefulIy so as to remove only the outer skin. \i\Tith a sharp knife cut off the top; make a hole in the middle of each onion and fill with the following stuffing: into squares some veal kidney and good bacon. Chop separately a little parsley and suet and mix all together, \i\Then the onions are filled, adding salt and pepper the tops are replaced and secured with a string. Place them in a buttered pan and bake slowly, basting with melted butter. When perfectly done, remove the string and serve on thick slices of toast. to taste. FRIED APPLES AND ONIONS. Use twice as many rather Slice the apples without paring them, and also slice the onions fine, and fry them together to keep the pan covered to hold the steam, which will prevent burning. \i\Thile cooking sprinkle slightly with sugar in butter, being careful sour apples as onions. to give added flavor. COOKED CABBAGE. Slice fine one head of cabbage and boil tender, add it one-half cup of. meat fryings, salt and pepper; pour over let it boil a few m1l1utes, remove four tablespoons of vinegar; from the stove; beat one egg and acId one-half cup of sour cream, the boiled cabbage; and serve at once. Very good.-1l1rs. Gertrude Blaclzly. the egg and cream together and pour over together stir all stir till 94 S01/t/t Congregational Church Cook Book T01\1A TOES. Pare and slice ripe tomatoes; one-half in, season with salt and.pepper. cup butter, one tablespoon tomatoes, to one quart add flour, mixed and stirred Cook for a minute and serve. -Mrs. L. N. Ft'sher. BOILED ASPARAGUS. Cut up to one-half with pepper and salt and butter, serve hot.-Mrs. L. N. F1sher. inch pieces; boil until season and add a little sweet cream; tender, POT A TO I-IASH. One part colel meat, fine to each quart; taste.-Mrs. A. E. Fisher. two parts cold boiled potatoes, chopped and season to add one cup soup stock, POTATO CROQUETTES. salt, pepper to taste, one-half One pint hot mashed potatoes, one tablespoon butter, one teaspoon celery teaspoonful half tablespoon minced onion, one tablespoon minced salt, one-half egg, pastry, yolk of one egg or two, mix all together, butter shape and beat until very light, when cool, add beaten egg, into balls, roll in fat proof coating, and fry in deep fat; drain. -Mrs. C. S. Hester. THICK CREAM SAUCE. One tablespoon butter, of 1\1ake as white sauce.-Mrs. two tablespoons flour, one cup C. S. Hester. milk, seasoning. STRING BEANS, ENGLISI-I STYLE. cover from young, in cold water, drain well, put Break the tops and bottoms remove the strings, wash well them with boiling salted water tender beans, then carefully and cook until drain, tender, but no longer; them into a hot dish, pour a little melted butter over them, sprinkle a little chopped parsley on top, and serve very hot. YOUNG CARROTS, let them lie in cold water Scrape some young carrots, then shred them into strips about a little time, length; a little sweet marjoram and parsley and stew until When done, for two inches in season with salt, pepper, tender. turn into a heated dish. Measure the broth, and cover with good beef broth, STEWED. Sou!lt Congrega!i01tal Cltllrch Cook Book 95 to each cupful, add two level tablespoonfuls level tablespoonfuls of flour mixed together add a little beef extract. pour it over the carrots. the sauce until Stir of butter and two to a smooth paste; it boils and then FAT PROOF COATING. Roll the article to be fried in fine bread cnlmbs, beaten, with one tablespoon If not perfectly then dip roll coated the article may of water, in egg slightly again in crumbs. crack.-Mrs. C. S. Hester. PEAS IN BOXES. Cut stale bread in two-inch cubes and make boxes of them. and brown in Brush inside and outside with melted butter oven. Drain one can peas and put add one cup of milk and tablespoon of butter and one of flour together, add peas, stirring across, not around. Add one teaspoon saIt, fill bakes and serve.-Mrs. in a sauce-pan, J. T. Miller. BAKED BEANS. Two cups of navy brand beans, wash, parboil, saIt to suit flour, taste; when done drain, beat one egg, one teaspoonful this mixture one tablespoon molasses, one cup of water, stir into one cup of boiling water, when it thickens remove from fire, have the beans in a baking dish, pour over and mix with a layer of thin slices of bacon over the top. Bake in oven, brown.-M rs..RO'lVerdinl~. SCALLOPED ONIONS. Boil small onions in salted water; when tender, tUt~noff the water and place the onions in a baking dish, season with saIt and pepper and pour a white sauce over them. Cover with buttered bread or crumbs and brown in the oven. T¥. Miller. -Anna BAKED POTATOES. \i\f ash clean even sized, smooth potatoes .. Bake about 45 Take out and prick with a fork to let A. E. Fisher. serve hot with the shells.-Alrs. minutes or till soft. out the steam' , , CREAMED POTATOES. into dice. Cold boiled potatoes, of two tablespoons salt, and one-fonrth butter cut two of flour, one-half of pepper, one-half pint milk. ~1ake white sauce teaspoon l\1elt MRS. L. SCHIEFLA, CATERER,-Order Cooking, 645 So. Division St. F. M. LUTHER, PIANO TUNER, Cit. Phone 4751 97 Powell Street HARRY D. McMILLAN, D. D. S. 524 Ashton Bldg., formerly Pythian Temple Citizens Phon~ 2436 FRANK L. SMITH, manufacturer to consumer. Flavoring extracts from 60 Sycamore Street. Citizens Phone 6810 JOS. E. RYAN, Jeweler and Optician 483 S. Division St. VAN DER STELS, Bicycles, Locks, Keys and Phonographs 31 Kent St., Lawnmowers, repaired. Citizens Phone 1109 ADAM HER & SON ,-Sausages. 623 S. Division St. S. END. CO., 505 S. Division St. Furniture at cash prices-331jao;o below installment price FURNITURE Citizens Phone 45tH GRAND RAPIDS MONUMENT CO., 818 S. Division St. J. T. MARTIN,-Paris Dairy. PRATT & ELLIS,-Home Bakery, Citizens Phone 6936 495 S. Division St. Soutlf, Congregational Church Cook Book 97 in sauce-pan, the butter take from fire and add flour, mix smooth and add the milk, cook until creamy and add salt and pepper. To each pint dice, put one cup of this sauce, and heat. -lVJrs. A. E. Fisher. CORN CHOvVDER. it for Put a can of corn through food chopper. to make one quart; parboil Pare and slice enough potatoes few minutes, and strain; chop fine, fat salt pork to make two heaping table- in, strain pan with one finely chopped onion, spoons, put the onion is a pale yellow. Add corn, and cook slowly until potatoes and one quart boiling water; two tablespoons butter, the potatoes are tender. Make separately and boil slowly until a ~vhite sauce, with two tablespoons teaspoon teaspoon white pepper, and one pint milk. Add salt, one-half this sauce to chowder, 'with more seasoning if needed. Cook for a few minutes, flour, one scant and serve.-lvlrs. Hester. BAKED BEANS. Put One quart beans, wash and boil until almost done, season and add one tablespoon to taste. into each, five best New Orleans molasses to each tin. or six small pieces of lean, smoked bacon and several slices of onjon, and bake slowly till it is nice and brown. in three one-pint-tins, Press -A1rs. A. E. Fisher. GREEN STRING BEANS. Pick off the ends, wash and boil until Then fry in butter, salt and serve hot.-Mrs. tetlder. A. E. Fisher. BOILED CARROTS. Boil the carrots until very tender, and drain, season with butter, pepper and salt. Add one-half pint milk, bring to a boil and thicken with flour.-Mrs. A. E. Fisher. FRIED BEAN BALLS. Two cups Ipashed, boiled potatoes, one cup mashed, baked, or boiled beans, season highly; mix well, form into cakes and fry brown.-A1rs. A. E. Fisher. FRIED EGG PLANT. Pare, cut one-half rinse and dry with a towel, dip in a mixtltr~ of egg, crackers; fry to nice brown.-A1rs. A. E. Fisher. in slices, salt and let stand half hour; rolled 98 Soud" Congregational Cltllrcl" Cook Book ESCALLOPED POT ATOES. sliced thin. Two quarts boiled potatoes, a deep dish and sprinkle with pepper, crackers; full; milk, and bake slowly one hour.-Mrs. A. E. Fisher. then more layers till Put a layer in salt, butter and rolled then cover with rich BOILED CABBAGE. Cook in a little water till clone, then add one-half cup sweet cream, salt and pepper, one tablespoon butter. -Mrs. A. E. Fisher. \\Then ready for t.he and sugar, and two fames !l1cMillan. BAKED BEANS WITH APPLES. the beans in the usual way. Parboil oven, put in salt pork, a little mustard small or one large chopped app]e.-Afrs. vVELSI-I RAREBIT. is a very tempting. vVe]sh rarebit at this thing season, and a good one can be made with a half pound of grated or two well beaten crumbed cheese, hal f a teacupful of mustard, eggs, a tablespoonful of butter, half a teaspoonful of salt, a pinch of cayenne. the cheese in a dish over boiling water and stir until then add the other Spread the mixture over slices of nicely browned toast, and serve. of cream, a tablespoonful keeping all very smooth. Put it melts, ingredients, CELERY. for Preparing This Fine Esculent..) (Varied Recipes Celery is fast taking 'a prominent place among our vege- its tables, but even yet does not those who suffer merits demand. and some forms of dyspepsia from rheumatism, and, once it it will become a staple instead of its merits are fully known, a luxury upon our tables. No part of the plant need be wasted. nervousness It is one of our As an article of food for receive the attention finest esculents, is invaluable. that CELERY CREAM SOUP. Boil one cup of rice in two pints of sweet milk and one pint of cream. a sieve. Grate the blanched parts of three heads of celery and add to the rice and milk. Add one quart of white stock and boil the celery is tender. Season with salt and red pepper, and serve hot. through it until Rub it Soutlt Congregational C/lurcll Cook Book 99 CELERY CATSUP. Bruise one ounce celery seed, one teaspoonful white pepper, in a mortar. tablespoonful and a sieve, add one quart of best white vinegar one-half oysters dozen salt, one Rub through bottle for use. CELERY GREENS . . v\:,ash the blanched salted water until Season with butter, 111 and unblanched tender. pepper leaves and chop and salt, and send to table of celery and Drain, press ~otl ltghtly. hot. STEvVED CELERY . . Cut blanched 111 salted water rubbed salt, smooth if needed, or unblanchcd until tender. in cold water, and serve hot. celery Thicken into inch pieces; a little with season with butter, pepper boil flour, and CELERY TOAST. in small bits and boil until the celery Cut the water Put and mash a spoonful the celery. of butter, Put heated; on each square off with two tablespoonfuls and salt. to table hot, with thickened milk in separate CELERY PICKLES. two quarts root, one-half chopped crushed celery, ginger quarts ounce tender. Drain in the sauce-pan it season with pepper of and send toast dish. pound white mustard five tablespoonfuls in a porcelain all tender. are white kettle Keep chopped ounce cabbage, turmeric, tablespoonfuls of vinegar; cabbage closely until jar, twv seed, three quarts sugar, and cook slowly in an ~arthel1\\'are Two one-half one-quarter salt, put and celery covered. CELERY SALAD. egg, one raw egg, one tablespoonful one teaspoonful tablespoonfuls sugar, white vinegar, bunches and blend the other celery. Rub the yolk of ingr~diel1ts as in all salad dresslI1gs. one-half olive teaspoon- one teaspoonful made the cooked into a smoo~h, Chop the willte be chopped One hard-boiled four oil or butter, ful pepper, four mustard, egg to a paste cream-like mixture, of or shredded. Pour the egg and add it to the celery, \V~lich should the dressing over ]t and serve at once. 100 South Congregational Church Cook Book CELERY NIAYONNAISE. Cut sauce, as follows: and oil. Drain this off and cover the celery into inch bits and these into strips. Put it a plain salad dressing of in a salad bowl and pour over the celery with vinegar mayonnaise teaspoon- ful raw mustard mixed with vinegar; mix in oil drop by drop is thick. Add the yolks of two eggs well until beaten and the juice of one lemon and one-half teaspoonful of salt. Keep on ice until ready to serve, then pour it over the celery and send it to the table at once. CELERY SALAD. Two eggs, one-half the mixture four hours before using, Sprinkle with salt and pour over Slice boiled beets, chop celery and add a little finely-minced it a dressing of oil onion. Serve at once. Celery should lie in cold water and vinegar. It should be three or in a small served with bread and butter, and with cut cheese, dish, garnished, the odor of onions may be removed from the breath by partaking of raw celery; and from the hands by rubbing them with the leaves or stalks. if desired, with parsley. to crisp it. is said that It BAKED TOMATOES. large, Select firm tomatoes; salt shells; cut off the top and carefully remove the pulp; then break into the shells, an egg; salt and pepper, and then fill shells with pulp and a small put on the top, and place in shallow pans piece of butter; and bake in a moderate oven until egg is done; serve hot on a lettuce leaf.-Frances R.ltssell. CORN CHOWDER. Place two tablespoons bacon, chopped fine, acId two tablespoons until crisp; chopped, done; add two cups boiling water and three-fourth potato, corn; when hot add one pint milk, and serve hot. and stew until chopped, tender; onion, in a pan; fry fry nntil cup raw then add one cup -Mrs. /tV. J. Russel/. BAKED TOMATOES. Cut in slices, good fresh tomatoes, not layer of them in a dish, suitable for baking; bread crumbs over them, salt and pepper; of tomatoes and so on until Put a then a layer of layer the dish is full. Bake one hour. then another too ripe. South Congregational Church Cook Book IOI S T U F F ED T O M A T O E S. Choose one dozen large round tomatoes. Cut them off smooth at the stem end, take out the seeds and pulp. Take a pound of lean steak and two slices of bacon, chop them fine, with the inside of the tomatoes, season with a finely chopped onion, fried and a dessert spoon full of salt, one-half teaspoon- ful white pepper and as much cayenne pepper as you can take on the end of a knife, and a tablespoonfiil of finely chopped parsley, add four rolled crackers, and if it is too stiff, thin with stock, water or cold gravy. Fill the tomatoes with this force meat, packing tight; sift cracker crumbs over the top and bake for an hour in a moderate oven. MACARONI. Take one pint of macaroni, break in inch pieces, boil 20 minutes in water containing salt; drain in colander, put in a pudding dish a layer of macaroni, grated cheese, a little salt, and continue until the dish is full; fill the dish with sweet milk, and bake about 20 minutes, serve hot.—E. M. Ghcck. MACARONI—(Italian Style). Three medium sized onions, fried until tender; add one can tomatoes; boil fifteen minutes; pour over one package of macaroni, cooked tender in salted water; sprinkle over two table spoonfuls of grated cheese.—Mrs. S. C. Egglcston. MACARONI AND TOMATOES. Take pint of macaroni and cook twenty minutes in salt and water; drain, then put layer of macaroni and layer of tomatoes, either fresh or canned, until, dish is filled; salt, pepper, little pieces of butter and small bits of onions on top; bake about twenty minutes.—Mrs. Tubbs. P E A S. Select tender sweet peas. Fill cans with peas, then fill to the rim with hot, slightly salted water, steam fifteen minutes and seal. Or cook slightly just until heated through; put in hot cans and seal. ASPARAGUS. After washing the asparagus and making sure that the stalks are not too long to stand upright in the glass jars tie together with a soft cord or strip of muslin and boil in salted 102 SOli/it Congregatiollal Cllurcll Cook Book tender, but not broken. water until cook the tips sufficiently. forated spoon slip the asparagus and seal. asparagus instead of being canned in stalks. If preferred, The steam arising will Then with a broad paddle or per- fill with hot water into small pieces into cans, can be cut TOMATOES. then fill with boiling water Select firm, small ripe tomatoes, dip into boiling water that Place in hot cans and steam fifteen Instead of in boil- then slip gently If not is an easy to can the stewed tomatoes, which can be used for salads or stuffed or baked tomatoes skins will remove easily. minutes, putting in steamer one can place the skinned tomatoes ing water until heated through, but not boiled, into the heated cans and fill with hot water as above. boiled they taste almost matter soups or scallops. in winter, they must be canned whole. like fresh tomatoes. and seal. For It BEETS. Get in cold water, when the skins slip off easily. the early beets that are small and sweet. Boil until Fill to overflowing with boiling to which a little salt has been added and seal. When Some can for pickle or used in salad and for them and done, put hot cans with the beets and fill water opened in winter then be put garnishing. serve with drawn outter. in vinegar To serve as a vegetahle in winter, heat these beets taste like new ones. CORN. Corn is the 1110Sttreacherous of all vegetables to can, as This Shave corn the cans, press down and fill again, until recipe is never-failing: it ferments from the cob. they are packed full. easily. Fill Seal air tight and boil BEANS. BUT'TER CANNED three hours. cup sugar; enough water One peck butter beans, one-half cup vinegar, one-half cup salt, one-half to cook the beans. Break the beans into small pieces, then put on to cook in water to which has been added the salt, sugar Boil till not quite done, can and seal while hot. vVhen wanted for the table, drain off the liquor, add water, cook and season as you would fresh beans.-l11 ay L. Macey. and vinegar. KIDNEY BEAN STE\tV. One can kidney beans, two cups of cold water, one onion, Soutlt Congregational CIl/trcn Cook Book 103 one cup tomatoes, one-half cup celery (cut fourth teaspoon two medium sized potatoes, butter. Add cold water celery or celery salt, salt, pepper and parsley. in covered vessel serving, are tender, add butter, and serve. in pieces), or one celery salt, one teaspoon salt and pepper; tablespoons tomato, Let simmer two hours or more. One-half hour before \Vhen potatoes into small cubes. to canned beans, add potatoes then onion, parsley, three level cut WHAT TO SERVE. (These Are the l'vleats and Vegetables That go Together.) Some housewives instinct what vege- Some learn by experience. tables to serve with certain meats. Some never to the end of their housekeeping days. The list given below is a carefully selected one, and many housewives will find it useful: learn, but continue to blunder know by natural Roast Beef-vVhite parsnips, tomatoes, macaroni, onions, asparagus, peppers, squash, sweet potatoes, potatoes, beets, corn, cauliflower and mushrooms. Stewed or Braised Beef-Mashed creamed carrots, tomatoes, etc. potatoes, sweet potatoes, Beefsteak-Eggplant, oyster plant, baked tomatoes, mush- rooms and nearly all the above vegetables. beets, Corned Beef-White potatoes, young cabbage, kohirabi, beet greens, Brussels kale sprouts. carrots, turnips, and sprouts, Boiled l\1utton-\Vhite potatoes, carrots, okra, nips, peas, cauliflower, young creamed cabbage, pers, broiled mushrooms, Brussels sprouts, onions, and any variety of green beans like string beans, etc. rice, tur- stuffed pep- spinach, Roast l\1utton-Potatoes, salsi fy, onions, turnips, etc. rice, string beans, corn, spinach, Young La~11b-l\1ashed white potatoes, new potatoes w!th cream peas young beans butter beans, etc., asparagus, Sp1l1- ach, n;acardni, delicate YO~1l1gcarrots, and very young turnips served with .lamb. Stuffed pep- may often be appropriately are good wIth lamb chops. and spaghetti per, tomatoes, peas, oyster plant, aspar~gus, fresh beans, succotash, potatoes, okra. lettuce, and dandelions; also the very tenderest of young carrots. cabbage, and l?eets may be sometimes used. are delicate when very young. tomatoes, Veal-Spinach, These last vegetables Big Fruit on Top may sell a box of berries, but a wise housewife always goes to the bottom of the box. Your Duds in Our Suds-is a Combination that will £lear investigation and we invite you to visit our plant and see for yaurself. We want you to go to the botlom of this thing. Your money's worth every time. Otte Brot hers American Laundry, Limited 424 South Division Street. /figh qrade pianos and Organs Makers of Chicago, Illinois A. R. NEELY, Manager Grand RapidsBranch. 62..66 N. Ionia St. Pythian Temple Both Phones 1050 The National Repair and Cleaning Company have opened a branch at 730 S. Division Street and placed .there a first class Tailor Dyeing, Pressing and Repairing. while you Hesitate. and Shoemaker. Finest Work in the City. French Dry Cleaning, Shoe Repairing Sewed Soles, 75 cts. Sewed Soles and Heels, $1.00 South Congregational Church Cook Book IOS Pork-Sweet celery, parsnips, hominy, Brussels sprouts, and succotash. okra, and white potatoes, onions, tomatoes, spinach, squash, cauliflower, stewed rice, Baked or Roasted and Boiled Ham-Sweet toes, spinach, corn, fried turnips, canned peas, beans, broccoli, or any of the cabbage family. or white pota- tomatoes, Chicken-Rice, peas, artichokes, Brussels sprouts, aspara- gus, onions, celery, and macaroni. Baked tomatoes are good with roast chicken, and stuffed tomatoes with fried chicken. cauliflower, sweet potatoes, vVhite or Turkey- onions, macaroni, stewed celery, and stuffed tomatoes. Game of all Kinds-Sweet flower au gratin, white potatoes, croquettes, potatoes, boiled or glazed cauli- creamed spinach, green peas, French beans, and tomatoes .. Venison is delicious with currant sweet potatoes, jelly, Stuffed toma- young creamed carrots, onions and cucumbers. toes are good with venison steak. Fried hominy is appropri- ate with ducks and grouse. Onions, potatoes, and apple sauce are generally served with roast goose. Celery served in almost ~ny way is excellent with game. it is espec- Ially appropriate. Olives are popular served with duck. In a mayonnaise Fish is so delicate in flavor that a strong vegetable should tomatoes, cucumbers, and never be served with it. Jvlacaroni green peas are appropriate with almost any fish. If the fish has a cream sauce, fried potatoes may also be used. If the fish is served with a curry sauce, should not be served. it should ha.ve an accompaniment I f onions are to be ?erv.ed with fish they should be boiled in plenty of water, which IS exchanged carefully drained. fresh several Potatoes, of rice. times then and for the eggplant It will be seen that a coarse vegetable should never be turnips and similar coarse served with a delicate meat. Beets, vegetables are appropriate with beef. Delicate vegetables, like green peas, are served with young lamb. A rich fried vegetable of variety should, of course, not be served with a rich, greasy meat, nor yet with a very delicate meat. Corn, lima beans, cucumbers, and tomatoes are appro- priate with a great many meats. Corn should never accom- pany roast poultry or game. An acid dish of some kind ShOl~ld apple sauce WIth be served with most meats, pork; spiced currants with beef and mutton, black currant jelly with venison, and currant or grape jelly with roast duck or other game. cranberries with chicken and turkey, instance, for I 106 Soutlt Congregatiollal Clturclt Cook Book SANDWICHES. ACI-IOVY butter SAND\VICHES. as follows: boned One paste. IVlake fresh anchovy butter, four anchovies of tablespoonfuls juice, quarter rika; mix and add to butter. very thin; fancy shapes. 0 f anchovy of a teaspoonful Stone Cut white, spread with the butter thoroughly. 'vVrap in waxed Two and teaspoonful tablespoonfuls of skinned, or two lemon and same of pap- very fine bread into small chop Cut or entire wheat of mustard six olives brown and the paste. and ready to serve. paper until SAND\VICHES. veal and INDIAN cooked tongue. cold, chicken Rub well of stock or a teaspoonful the bread slice juice. Slice Butter hot with each a thin layer and of very together of anchovy thin, and add essence fine; mix with a table- and a into rounds with brown. a golden and press cut toast the mixture Chop lemon finely minced spoonful little biscuit cutter. Spread while slices together. MOCK CRAB SAND\\rICHES. Cream two tahlespoon cheese, cup of grated paprika ful of anchovy or gherkins. bread and mustard, paste "Mix wcll into triangular SALAD cut FRUIT together; pieces. \VIT'1l a quarter [uls of butter; add of a teaspoonful of vinegar. quarter a tablespoonful and onc tablespoonful sprcad salt, a tablcspoon- olives on slices of wheat of chopped of a same of in small and cut strips from one-fourth also cut one-fourth \,VIIIPPED CREAlVL in medium sized picces sliccs of pineapple; four pound pound scrving of dates; of pressed kecp all separatc place in salad bowl or plate a few curled thcn toss lettuce time, until cover with one cupful to a froth; sugar; of swcctcn with cream with color color the paste; lca f grecn rose, for an afternoon, to the fruit, very with dainty wafers. and keep free from juices cream is sufficient dressing. cut stones six.-Slicc For oranges; the quartcrs; pieces; lightly; lay on the fruits: has hecn whipped of confectioner's blush or serve sugar whipped three navcl remove cut dates into flg-s into small togethcr leaves; cream that sweet onc tablcspoonful either violet, delicate to Do not add any if possible. The salad South Congregational Cllurcll Cook Book 107 ANCHOVY SAND\VICHES. Spread thin slices of bread with a very little butter. th.is' with a thin olIves and use for a filling. layer of anchovy paste. Cover lVlince finely some TONGUE AND HAl"I SAND\'VICHES . tongue with balf finely chopped in three of made mustard tablespoonfuls \Vhen the mixture and a quarter is smooth as much of melted but- of a and the fire and cook in the yolk of a whipped Spread culd. in a sauce-pan is thoroughly set it take from the fire and set by until perfectly of boiling water over heated. Beat . lVlix a cupful of of a teaspoonful mmced boiled ham, beat ter, half teaspoonful light until egg, between red pepper. thin slices of bread. vVALDORF SANDvVICHES. Toast butter with cold chicken pickles, some mg, another slices of bread put between. in thin and cut slices of hot, crisp bacon, lettuce leaf and the other to a nice brown; while a lettuce few chopped hot leaf, olives spread some and a layer of salad dress- side of the toast. slices. slices the a PEANUT Shell and skin freshly SAND\VICHES. roasted pcanuts and rull cnunbs powdercd paste that 111 a cold, damp place until wanted. on a pastry nuts with can be easily board. cnough Add fresh spread salt to taste, crcam chcesc on unbuttcred thcm to fine and mix thc a Keep to makc bread. Onc run this orange between cupful through extract sliced and bread. FRUIT stoned raisins. food choppcr SANDvVICI-IES. cupful sufficient mayonnaise English one walnuts; and add two te.aspoon fuls of .to spread dresslllg Nice to serve with salad. -AIrs. NUT SAND\'VICHES. l;V.11. lUCiUilla11. Chop nuts very fine, mix with whipped dressing and spread between c.ream or mayon- of buttered thm slIces naise bread. CI-IEESE. Cream cheese sprinklcd with chopped walnuts IS fine for sandwiches. 108 Sou/It Congregational Churck Cook Book CHEESE SANDWICHES. Run some fresh cheese through food chopper, add mayon- naise dressing, and spread between sliced bread. -Mrs. W. H. klcMillan. LETTUCE. Wash thoroughly, crisp lettuce leaves, drain until dry, put a leaf covered with mayonnaise between thin slices of buttered bread. il-llprOVethe mayonnaise. Chopped nuts always NASTURTIUM. Between thin slices buttered bread, place the tender nastur- cover leaves tium leaves ( thoroughly washed and drained), with mayonnaise; serve at once. Nice served with meat. ONION SANDWICH. Run onions through meat chopper dressing enough to spread between bread. for picnic lunch. and add mayonnaise Especially good xxx CAKES. Fancy cake makers prefer pastry, as bread flour contains fore, coarser, while the pastry flour is finer and whiter. flour packs easily and for oughly. to use pastry flour for cakes and too much gluten and is, there- Pastry reason must be sifted thor- this TO 1HX CAKE CONTAINING NO BUTTER. Beat the egg yolks until very light and thick; beating till very light and spongy; the whites liquid, add the add the of eggs add then alternately with the sifted (mixed with baking powder, and cut both in very lightly sugar gradually, flavoring whipped to a stiff flour and quickly. No more beating required. if used. I-lave froth; and TO MIX CAKES CONTAINING BUTTER. Cream the butter ing till light and creamy; till light; gradually acid the sugar. Beat- add the yolks of eggs, beaten till South Congregat£onal Churclt Cook Book 109 then the flavoring. light, flour, the latter mixed with salt and baking powder. add the beaten whites and fruit, if any used. Beat the liquid and Lastly, thoroughly. in alternately Beat TO BAKE CAKES. Thin cakes need a hotter oven than loaf cakes. Cakes should have a more moderate, without butter longer baking than cakes of same size containing (sponge cakes), butter. POT ATO CAKE- ( German) . Sift beat Two three times. together Chop fine eno~lgh blanched almonds two level teaspoons baking powder, one scant Pass through a ricer or sieve enough cold boiled potatoes to cups teaspoon teaspoon cloves. Cream in two cups of sugar and Then add the beaten three quarters of a cup of milk, the pototos, the beaten whites of the four in moderate oven, one hour. to make two cupsful. make one aupful. flour; salt, one teaspoon cinnamon, one-half one cup butter and gradually one cup of sweet chocolate, grated. yolks of four eggs, flour and ~almonds, and lastly, eggs. Bake in tube cake pan, When cold, cover with chocolate Two cups sugar, one cup milk, late; boil until soft ball stage; until icing. Chocolate choco- and stir Icing:- two sections Baker's add teaspoon butter ~Vheeler Keil. FILLING. thick as heavy cream.-Leota. CAKE-RAISIN WHITE ,and cut in three squares This rule makes a large cake, and much too large if there are only two in the family, when it would be wise to take in long, shal- half the amounts given. Bake it in two layers, low tins, in add two cups of fine halves. Cream one-half g~anulated sugar, is smooth add one cup of in three cups of sifted pastry flour, beat, mIlk gradually. ~nd then sprinkle over the batter level teaspoons of bak- mg powder, beat. and fold in the stiffly beaten whites of four sprinkled with eggs. Bake in pans that have been buttered, flour, and rapped to shake out that does not cling to the butter. and when this cup of butter, in slices cut across or the flour four Stir Before adding the baking powder, beat the whites of the ~ggs until stiff and dry, and they will not have a chance to if the leaven- !lqUefy while the baking powder mg power is added, and the dough waits for the eggs to be beaten, much of the lightness will be lost. is beaten in; but 110 South Congregational Clzurch Cook Book ten or Make a boiled frosting fifteen minutes, or until from two cups of sugar and two- stirring thirds cup of boiling water cooked together without threads when dropped for from a fork. the syrup slowly onto the beaten whites of two eggs, and when it is white and stiff enough to spread, flavor with lemon or vanilla. of a of a cup of chopped seeded cup and add to it three-quarters raisins and' use for a filling. the top and sides of the cake.-Alice E. Whita.ker. three-quarters Take out Frost Pour it SPONGE CAKE. and measure their weight eggs, and half twclve sugar Wcigh in powdered the whites the juice and grated peel of a lemon into the yolks, add the stiffened whit~s, lan'c1stir Bake in a loaf tm in a steady oven. in the flour lightly and quickly. their weight Beat out in flour. the sugar, and yolks separately; stir CI-IOCOLATE LOAF CAK~E. in gradually stir cups of Cream a cup of butter with two cups of sugar, five eggs, then add three beaten yolks of cold water, two teaspoonfuls fuls of grated chocolate wet teaspoonful and, eggs heatcn stiff enough to stand alone. oven in a loaf tin. add the a teacupful of sifted twice with in five tablespoon- to a pastc with a little milk, a fold in the whites of the lastly, Bake in a steady of baking powder. of vanilla, flour Bcat PINEAPPLE CAKES. Three eggs, five minutes, their wcight the yolks of eggs and sugar slightly warmed, then sift lastly acId the beaten whites of eggs; ture on a well-buttercd jam. choppcd almonds, are nicely brown. Spread thc other l1alf of in butter, for in the flour, also warmed, sugar and flour. Beat add the butter, and spread half of this mix- then put a layer of pineapple and cover wlth the almonds and hakc in a hot ovcn until the mixture tin, LOUISE CAKE. Three ounces of flour, of a pound of butter, cggs, a little flavoring. add the two flours ing and the yolks of the cggs wcll beaten; three ounces of corn starch, quarter three then in the flavor- then add the three (siftcd), mix wcll, and stir sugar, and sugar, Cream the buttcr of a pounel of quartcr . , South Congregational Church Cook Book 11 i whites whisked to a stiff froth; stir well and carefully till quite smooth, then put a little of the mixture in small well- greased tins, and bake a light brown. SMALL O R A N GE CAKES. Two ounces of butter, two ounces of sugar, the beaten yolks of two eggs, one ounce of ground almonds, two ounces of corn starch, the juice and grated rind of one large (or two small) oranges. Beat together the butter and sugar, when this is a smooth cream add the beaten yolks and the almonds, cornstarch, and the juice and rind of the orange. Mix well, and then stir in lightly the two whites of the eggs whisked to a stiff froth. Butter ten or twelve small tins and half fill with the mixture, and bake in a quick oven for ten minutes. When cool ice with orange icing made thus: Quarter of a pound of icing sugar, grate into it the rind of an orange, and squeeze into it enough juice to make it thick; set the cakes in a cool place to get firm. SOUR MILK L A Y ER CAKE. Scant half cup butter, one full cup sugar, two eggs, two- thirds cup sour milk, one teaspoon soda, two cups flour, one teaspoon baking powder, vanilla. Take one-third batter, add one tablespoon molasses, one-quarter teaspoon cinnamon and nutmeg. Filling:—One tablespoons sugar, one egg, three-quarter cup milk, little piece of butter, one-half cup raisins; let it come to boil, and thicken; when cool, put between layers and sprinkle powdered sugar on top, or frost it.—Mrs. Myrtle Rose Clark. tablespoon flour, three EGGLESS CAKE. Two and one-half cups of brown sugar, one cup of butter, beaten to a cream, two teaspoons of soda, dissolved in a little hot water, one pint of buttermilk, one pound of raisins, chopped fine, one and one-half teaspoon cinnamon, one tea(cid:173) spoon cloves and allspice, one-half cup of English walnuts, flour. Makes two cakes. chopped, four and one-half cups of —Mrs. D. C. Hunter. FIG CAKE. Stir together one cupful of sugar, small one-half cup but(cid:173) ter, two and one-quarter cupfuls of flour, whites of four eggs, beaten stiff, two tcaspoonfuls of baking powder; flavor with part lemon and vanilla. Wm. WeUare Roy Stevenson Wel£are & Stevenson. Hardware Furnace, Steam and Hot Water Heating, Tinning and Gas Fitting 1199S.Division Street, x A_J- Shellman.;The Optician Citizens Phone 5837 x Get your eyes examined for Glasses We are competent to give you the very best results and low prices. All work Warranted Satisfactory. 64 Monroe Street. AI B, Knowlson Coal, Lime, Cement, Sewer Pipe, Fire Brick, etc, Main Office Corner Pearl and Monroe Streets, X X Citz. Phone 5624. X X Bell Main 624 Soutlt Congregational Cll1lrch Cook Book FIG DRESSING. 113 and con- Chop one-half pounel of figs, adding for a few minutes, a little water, stirring tablespoon stantly, of sugar, and spread cook between PLAIN two eggs of Put whites to half butter cup sugar, cups flour, and pinch of salt. filled cup; one teaspoon cake. 'yVEITE CAKE. in a measuring then fill with milk. baking powder cup; add melted To this, add one in one and one-half CAKE I.v. Krellster. Bake 25 minutes. -J1.1rs. A. EGGS. one-hal in milk, 048 Griggs Ave. salt, f cup butter, \VITI-lOUT one cup sugar, teaspoonful soda H/. E. Hlllbert, one two cups One cup raisins, cup sour milk, one flour, season.-J1.1rs. FOR THE LUNCH BASKET. for Take a pint of molasses, the chilclren's lunch basket. Try this sugar, eggs two teaspoonfuls three and butter well ginger, of brown a change: a pound ~round sIfted with the molasses the sugar Now add and beat nately. all longer, you will have delicious \Vhen then put and spice, half of milk, a pint and a pound of good .together, of baking then powder. flour mixed They a pound quarter appreciate of butter, of pound and rvlix in to a cream. alter- for a few minutes and add and stir oven, beaten then add the eggs in the flour and the milk in portions is in, continute pans, in a good in huttered to beat bake soft gingerbrcad. LA YER CAKE. Two eggs, one cup sugal", three cup milk, one and onc-half tablespoons melted butter, cups two teaspoons flour, one-half baking powder, flavor' with any extract. One cgg, butter t~vo cups slrcd.-1Hrs. flour, two Blah'. ONE EGG CAKE. size of egg. nnc cup sugar, powder, tC:1spoons h:1king onc cup milk, clc- extracts API-:lLE-SAUCE CAKE. Crcam one cup sugar with one-hal f Ctlp .butter: one-half teaspoon clO\'cs, one teaspoon cin1lamon, a lIttle gratcd 1lut- I 14 South COllgregat£ollal Churcll Cook Book meg, one cnp chopped raisins, one cup cleaned currants, one cup apple-sance, one even teaspoon soda, dissolved in a little hot water. then mix all together; beat well and add two cups of flour; beat for five minutes and bake F. H. Turner. in a very moderate oven, 45 minutes.-Alrs. Pour over apple-sauce, DROP CAKE. one cup molasses One cup sugar, lard, one-half one teaspoon salt, and one teaspoon of cinnamon, flour, measured before sifting.-il'lrs. one-half cup cup cold water, one egg, one teaspoon soda, four cups E. M. Pm'rend. (scant), SPONGE (the whites of CAKE. Four light, fresh eggs ing), beaten until sifted, beaten with the eggs, with two cnps flour, si £led four and sugar, a little at a time, cup of boiling water, loaf from 20 to 30 minntes. two reserved two teaspoons two cnpsful pulverized frost- twice baking powder. times, and added to the eggs stirring well. add a stirring in a little at a time. Bake in a Frost with the reserved whites. F. 1-1. Turner. for sugar, Lastly, One cup sugar, RASPBERRY one-half cnps flonr, one cup jam, milk, one teaspoon socIa, nutmeg, three eggs, cinnamon, -AIrs. JA1VI CAKE. cnp butter, one and one-half sour three tablespoons and allspice. -Aliss Custard. MOLASSES CAKE. the size of walnut, rVlix togeth~r, butter brown sugar, three-quarters well beaten, one teaspoon cup boiling water.-il'J three tablespoons cup molasses, yolks of two eggs, soda, dissolved in three-quarters YVctlzerby. CAKE. One cup sugar, one-hal f cup butter rs. Helen LAYER (creamed), well beaten, one-half heaping teaspoons cnp sweet milk, two cups baking powder; flavor to taste. three eggs, two flour, -Mrs. !vI.E. Ho'we. One cup granulated cup sweet milk, thirds sifting; whites of \VHITE CAKE. sugar, two cups small one-half cup butter, flour measure four eggs, one teaspoon vanilla, two- flour after two tea- Soutlt Congregational Clwrclt Cook Book I I 5 spoons baking powder. then flour, with baking of eggs, well beaten; Cream sugar powder bake sifted in moderate and butter, add milk, add the whites in,Jastly, oven. -A1a 1')' o'e 01l11er. cups Two sugar, six milk, whites of spoon cream of tartar "VI-lITE one-half eggs, or CAKE. cup flour, one-hal f teaspoon two teaspoons one-half cup sweet tea- soda, one powder. baking -Mrs. A. Broome. I-IEART CAKE. of pound four to a cream with \,y ork one-half into it yolks butter eggs of si [ted sugar, of orange put one-half pound two teaspoons rants, one ounce of candied Ot',ange and citron. cakes go into the oven. the hands, two whites, well beaten, flour, of cur- till the f pound Beat fill 18 tins. This quantity will pound one-hal and one-half flour water, of dried SPICE CAKE. Two cups granulated sugar, two-thirds cup butter one three eggs, lard, nntmcg, teaspoon cups raisins, two cents worth of citron makes one loaf cake cup sour milk, and cinnamon flour. or and six l\lac1elines. thrce-quarters This one cloves, fruit may teaspoon one be cup added: cup of walnuts. and socIa, one choppcd Five This -illrs. StOJlehollse, CREAl\t[ PUFFS. One cup hot water, flour stirred paste. Stir eggs, and bake 25 mitltltes.-A1lrs. until in three cooked. onc-half Take cup butter, from stove unheaten. drop E. A-[. Farrand. FILLING. One cup milk, one cup sugar, one egg, flour. Cook to a custard and flavor. boil; and stir on buttered one cup of to a cool tins three tablespoons two Three eggs, cups one sngar, flour, with the flonr; one-half juice or extract somc ORANGE CAKE. tablespoon hutter, teaspoons two cup rich milk. allda of lemon. on~ anel one-hal bakmg- powder, f. cup SI [tecI little salt: orange l1ake on jelly tillS. -1111'S. E .. ~1. Fan'o1ll1. 116 South COllgregational Church Cook Book JELLY FOR THIS CAKE. Grate the whole of two good oranges and a part of the two rind of one. Remove the seeds and add one cup sugar, take tablespoons of water, in kettle of hot water, one tablespoon of corn starch, mix smooth with cold water, Cook enough to cook the starch. and stir the whites of two eggs, add powdered vVhen quite cold, beat sugar frosting. top of cake if desired, and stir Leave out some of this the rest with the orange. into the orange. scald; for for set SPONGE CAKE. Four eggs, one cup flour, one cup sugar, and sugar Beat eggs lemon. grated rind of the lemon, in a moderate oven about jelly roll of jelly, and rolling while warm. it to keep in shape.-lVlrs. together, juice and rind of add the juice and then the flour. Beat well and bake YOlt can make spreading with around Pin a clean tea-towl twenty minutes. this by baking in a thin sheet, J. M. Peter. GINGER BREAD. One-half cup sugar, one cup molasses, one-half cup butter, one teaspoon two and one- soda in cup of boiling water, two teaspoons cloves, one teaspoon cinnamon, one of ginger, half cups flour, two well beaten eggs. -Mrs. vVarren N. Fuller PORK CAKE. One pound pork, one pound raisins, two cups brown sugar, one cup molasses, one pint boiling water, one tablespoon soda, one teaspoon cinnamon, one whole nutmeg, two eggs beaten well. Dissolve the soda in hot water and pour over the meat after it has been chopped fine.-JVfrs. M. E. Flowe. CHOCOLATE lVfARBLE CAKE. One cup of butter, the eggs well beaten, two cups of sugar, one cup of sweet three even teaspoons of baking powcler, three milk, four eggs, add the yolk together, cups flour; cream the butter and sugar the eggs and lastly, of the white of the batter Take out a large cup of beaten to a stiff dis- and stir tablespoon solved in two tablespoons of milk. Have your loaf tin greased spoons- and lined with paper. ful, so it will be nicely marbled. in a mod- erate oven.-il1 rs. J. M. Peter. froth. in a heaping Bake 45 minutes, in the batter in alternate of grated chocolate, Put Soutlt Congregational Cllllrcll Cook Book I 17 SCOTCH LOAF CAKE. One cup of sugar, one cup of butter, seven tablespoons powder, rather stiff batter.-1l1rs. three of eggs, beaten separately, 1l1. E. H O'wC. sweet milk, two teaspoons two cups of flour, of baking for a flour enough RAILROAD CAKE. Three eggs, one cup sugar, one cup si fted flour, butter sweet milk, one teaspoon A. Vandcr-vcld. size of an egg, powdered sugar, one teaspoon vanilla.-1l1rs. two tablespoons PORK CAKE. Two-thirds teacup fat pork, chopped, sugar. one cup New Orleans molasses, one egg, C~lpboiling water poured on the pork, cmn.amon, nutmeg currants and a little citron. Bake in slow oven. and cloves; two cups two-thirds teacup two-thirds teaspoon of salt, soda, flour, cup raisins, -1l1rs. klary E. f(cycs. GINGER CAKE. one teaspoonful cup One-half cup of sugar, one cup of molasses, one-half and of butter, ginger cloves, two teaspoons of soda in a cnp ()f water, boiling, two an.d one-hal f cups of flour, acId two well beaten eggs the last Bake in a slow oven in a dripping pan. th1l1gbefore baking. J. T. lv/illcr. each of cinnamon, -All's. DARK CAKE. One-half cup of sugar, fill the cup with molasses, one cup two eggs, one teaspoon two cups flour, one teaspoon soda, one-hal f tea- fill cup with hot ,vater, 0.£ shortening, cmnamon, Spoon of baking powder. Bake in three layers. -llIrs. F. Ii. Turllcr. FILLING. One cup of stoned raisins, chopped. white of one egg, one recipe may be used in a the filling, by putting tablespoon of sugar. This in ginger and making and one-half without larger pan. QUICK IVIADE CAKE. Sift one and one-half cups of Aonr, one cup sugar. ~poons baking- powder, 1I1toa cup and fill up with milk, p11t this into bowl into mixing two tea- bowl; break two eggs together I 18 SOllllt Congregational Clzuycn Cook Book with four any flavor desired. tablespoons GoocI for either of melted butter; stir well, and add layer or loaf cakes. -Mrs. fames McMillan. :MRS. I-IENSEN'S I-lARD TIMES CAKE. One cup molasses, one cup brown sugar, one-quarter cup coffee, one cup currants, one cloves and nutmeg, three cups butter, one cup strong teaspoonful flour, one teaspoonful (cold) each of cinnamon, soda .. LEMON LAYER CAKE. one cup butter, One-hal f cup of sugar, four eggs, onc- cups of teaspoon flavor with lemon. Beat sugar ancl eggs together. Dis- and sifted flour and bake half flour; solve soda in 111ilk. Add butter l1erbcrt Ba/~cr. in layers.-Mrs. socIa; one-ha,l f cup sour milk, three LEIVI0N JELLY FOR THIS CAKE .. The grated rind ,and juice of one lemon, one cup of gran- thoroughly and Spread when cold and frost ulated sugar, and one egg. Beat all together cook in double boiler until with white frosting. thick. \Vith these two recipes for layer cake a great variety m~y frostings or placing chopped fnuts be made, by using different between the layers. A nicc chocolate frosting thickens whites of eggs up stiff and stirring it cocoa and a teaspoon of cxtract uf vanilla. SOFT' CfNGERBREAD. to spread, enollgh is quickly made by beating t\V? in pulverized sugar until tablespoons of then acId four One Cllp molasses, olle-third cup melted butter, onc egg, soda, one teaspoon ginger. one cup sour mi Ik, onc teaspooll two and one-half cups Rour.-111rs. G. A. Swift. SPONGE CAKE. One cup sllgar, two eggs, one-half cup hot water, one tea- spoon baking powder, one and one-Ilalf cups flour. -AIrs. G. A. 57-el1/t. ROLLED JELLY CAKE. Three eggs, one teacup granulated the yolks until Beat spoons \Vater, and a pinch of salt. light, sugar, one teacup flour. then two table- in the flour, Lastly beat then add the sugar, SOli/It Congregational Chuyclt Cook Book 119 in which there flour Add the greased. Turn roll while warm.-Mrs. be a heaping should gradually. out on a damp towel, Bake Dobbler. teaspoon in long cover baking shallow top with jelly, powder. tin, well and One cup sugar, one teaspoon teaspoon raisins, cloves, two cups EGGLESS one-half socIa in milk, SPICE CAKE. one cup butter, teaspoon cinnamon, one one-half sifted PASTE one-half teaspoon nutmcg, flau r.-1\lrs. E. A. S'wz'ft. FOR CREAl\1 PUFFS. cup of butter cup sour milk, one-half one cup chopped Dissolve in one cool, in three cup of hot water eggs, stir \i\Then Turllcr. from 20 to 30 minutes. in one cup of aryd stir well beaten. done, open from the side Bake in gem tins flour. When and fill with cream.-1\lrs. CREAl\1 FOR PUFFS OR FOR CAKE. in top of oatmeal Pour of sugar. two cggs, starch in a little cold milk, !arge Spoon of butter. IIlgrcclients cook spoonful; when cool \tVhen milk is near boiling, till thick: is ready one pint of milk, one cup cooker, d,issolve one ful of corn to this acId the beaten eggs and one add othcr tea- or vanilla, tablespoon for use. lemon Bcat add and it One-half cup o~e egg, one squarc ~11I1k, two tcaspoons In two layers.-A1 CI-IOCOLA TE CAKE. sugar, tablespoon onc of chocolatc baki ng powder, (tllcltccI), one-half onc cup of flour. cup of Bake butter (creamed), rs. J.. H CJlSCIi. FILLING. buttcr and Cream one-half cup add thc white of onc cgg, sugar; teaspoon vanilla. one beaten cup stiff, confectioner's and one-half CHOCOLATE CAKE. Beat well togcther, and one-hal chocolatc, flour. cup sugar, cake Bakcr's fourths cups ful socIa in a cup of hoiling water. bake three-fourths f cup butter. two eggs well hcaten, Clip molasses, one-half Add to this one-quarter one and three- Stir mixture wcll and add one teaspoon- and HIarrCH N. Fullcr. Flavor with vanilla cake.-lv[rs. loaf or either layer as perfect .Jatislaction Is the unanimous expression - of Purchase those who VOIGT'S "Best by Test" CRESCENT "3he Flour t;J1erybody ~ikes" OUf policy of constantly least money after Century' enables a business us to offer an arliclc carcer of more than that is absolutely ~tfiviJlg to givc the BEST for the a third .of a Above and Beyond Criticism VOIGT MILLING COMPANY \hle extend a cordial invitation to all to call and inspect our new cold storage machinery for making Ice Cream. Kelly .9ce Cream Co. 82 S, Ionia Street. I I Both Phones 1600 Geo, M, Smith Wood and Brick Building Moving Co, Allio dealers in New and Second Hand Safes 376 S. Ionia St. Citz. Phone 1173. Bell 2l14. Sou/lz Congregational Clzurclz Cook Book 12 f CI-IOCOLATE CAKE. One cup brown sugar, one-half two ,eggs, one teaspoon vanilla, sweet milk, one teaspoon soda dissolved in hot water. cup bitter chocolate sweet milk. vVhen this is cool, stir one hour; cover with frosting.-1\1rs. (grated), cup butter, one-half cup two cups flour, one one cup brown sngar, one cup Bake slow in cake part. together; L. N. Fislwr. Boil CAKE. One cup sugar, one cup shortening, FRUIT one cup molasses, one cup strong coffee in which one teaspoon soda is dissolved, one egg, one teaspoon cloves, one teaspoon cinnamon, one teaspoon cups vanilla, baking scant powder. Lastly, stir in one pound of raisins, one pound cur- rants, one-quarter A. E. At'i.c.'ood. flour, with teaspoon four one pound citron.-1\lrs. T\i\TO LAYER CAKE . . One-quarter thIrds cup flour, two level teaspoons baking powder. add milk, flour and baking powcIer, sifted together. yolk of one egg, one and two- cnp milk Cream butter and sugar, cup sugar, one-haif cup butter, three-fourths -1\lrs. DARK LAYER CAKE. sugar, one-half half cnp molasses, one-hal f cnp cold water, cups flotlt-, small teaspoon vanilla. teaspoon soda, cup granulated One-half Put together with white frosting. cup butter, one- two eggs, two little baking powder and one E. 1\1. Forreud. CHOCOLATE LOAF CAKE. one IVlix to a cream one-half cnp butter and one and one-half chocolate, cup sugar, teaspoonful add one- grated and dissolved in fonr half cup milk, two cups flour sifted with two teaspoons baking poweler.-1\1 rs. Fry. vanilla, two onnces tahlespoons hot water; and lastly, four well beaten eggs, SOFT GINGERBREAD. One cup molasses, one teaspoon socIa, one egg, beaten ,'vater ancI three of sweet five minutes; add three tablespoons milk; stir and add one cup flour, then acId three tablespoons melted bntter, and one cup more of flonr.-1\1 rs. James Foot. cake is one of the olel-time dishes that will By New by "new fanglecI" methods. never be improved Huckleberry 122 Soutlt Congregational Churclt Cook Book England part of beans housewives the breakfast it during on Saturday night. is considered as much the season of the a component fruit as are of of cupful cupful one-half To make two cupfuls it, pick over one and one-quarter cups of huckle thcm with flour. Cream together sugar. and of milk. tea- powder. the egg and add the berries in muffin tins or flour, of baking the bcaten it a mixture of of salt and two even tcaspoonfu]s berries, wash, dry and dredgc of buttcr one-quarter to it Add yolk of one egg and one cupful Stir into spoonful in the stiffly beaten white Fold last, being to break a shallow pan for half an hour, WHITE onc small flour and one-half of them. and serve hot. CAKE. cup buttcr, whites sifted cup mille three eggs, two cven teaspoons half baking cup sugar, two cups one-half powder, bcaten, careful twicc, Bake Onc not of Y o]ks of threc eggs starch, until two thick tablespoons enough, and FILLING. beaten sugar, lct cool. stiff, onc cup one tablcspoon sweet milk. corn Cook SOFT GINGERBREAD. Two and onc-half one cup molasses, lard, tcaspoon two well bcatcn cups of flour, onc-half one-half Ctlp of granulatcd cup of butter or one ginger, sugar, soda ill a cup of boiling- watcr, cggs, put in last.-1II two teaspoons rs. L. N. Fisher. COFFEE CAKE. One-half and onc-half cup of butter, add two eggs and beat wcll. scs, spoon and one teaspoon in moderatc Bake dissolved of soda, OIlC Ctlp of sugar, add one-ha] Thcn cup of co]d black coffce wi th a level in it. Now add 1\vo CtlpS of each of gTOt11ld cloves, mace ovcn ahout 4;> minutcs.-1Il-rs. GINGER one Ctlp lard. one ]a rgc tablespoon Dl{OP one CAKE. cup baking molasses, one large gingcr, dissolvcd Drop dripping in a Ctlp of boiling water, a tablespoon pan, ahout this mi xture apart. five inches of cream this and f cup of molas- tea- flour and cinnamon. J. lvl. Peter. one tabIc- fivc cups into a -AI rs. F. J J. Tunicr. eggs, sugar, Three cup brown spo~m soda. 1111S1 fted slightly flour. greased Sout/t Congregational Chure/t Cook Book 123 BROWN CAKE. One cup white sugar, eggs, one-half cup sour milk, one-half one-third cup flour, one teaspoon soda, chocolate, one teaspoon cinnamon, Bake in two layers and put one cup chopped raisins.-kIrs. COFFEE one-half (scant), cup butter two cup molasses, one and two tablespoons grated teaspoon cloves, together with boiled icing, with one-half 1-1.H. FraiJl. CAKE. One-half cup sugar, two-thirds together, one cup molasses, beaten well cinnamon, coffee, one-quarter or ginger, one teaspoon baking powder, cups flour sifted before measuring.-1l1 teaspoon two eggs, cup of butter, two-thirds cup cold cloves and allspice two and one-third rs. F. Ii. TurJler. SOFT GINGER CAKE. One cup sugar, one Cilp sour milk, one cup molasses, cups flour, teaspoon soda, spices to suit two eggs, one-half cup butter, or part the taste.-1l1rs. three lanl, one E. kl. FarraJld. FILLING. ~ ~ne cup brown sugar, milk enough to wet it will hair. the sIze of hickorynut. Cook until it up, butter . one-half two eggs, cup sugar, BROWN STONE FRONT CAKE. cup hutter, two cups flour, cup two teaspoons baking Take two squares choco- , two tablespoons m'ilk. the milk, suga,- and chocolate together until melted, and the cake, adding- a little more These are to be baked in separate together with frosting, or the jelly cake may be One-half sweet milk, powder. Divide the cake in half. late, one-half (brown) Heat when cold, put with one-half flour. Flavor with vanilla. tins and put frosted with caramel icing.-.1\1 rs. L. B. K i11llllcrly. cup sugar two-thirds BLACKBERRY JAlVl CAKE. teaspoons one teaspoon soda, Two cups sugar, one and one-half cinnamon. three cups cup butter, six eggs, one teaspoon cloves, one nutmeg. flour, six tablespoons two level through a sieve, one SOur cream. one cup blackberry jam put and sugar: separate cup preserved Cream butter the eggs and add well beaten yolks. then acId the cream with soda dissolved in it; add the spices and the flour, and lastly cherries. 124 Sou/It Congregatiollal Cilurcit Cook Book the whites of be used instead eggs the the of Llackberry.-Nlrs. after fruit. Any other F. B. Kimmerly. jam may Cream together cup sugar. Sift powder, Bake half cup milk. baking beaten. WI-IITE CAKE. butter one-half vanilla cups flour the whites cup Add. one teaspoon together and add in loaf or layers.-NI two last, rs. Fry. one and one- and and three-quarters teaspoons and of eggs, well two four FRUIT CAKE. sugar, One flour, two cups cup butter, one raisins, of pound to taste. SOFT GINGER CAKEWITI-I cups one and C~tHants, spices to keep one year.-ltlrs. E. M. Farra1ld. RAISIN FILLING OR and one-half eggs, cup molasses, citron one Cllp cream, \Varranted teaspoon soda, three four one One-half boiling water or ginger in moderately cup spice layers One cup sugar, water, buttcr sizc of egg. PLAIN \VI-IlTE FROSTING. cup sugar, or one cup butter, coffee, two to taste., three cups one cup molasses, one Bake soda, flour. teaspoons si fted one eg~, 10 hot oven.-ltlrs. P. B. CcllrGllSaJlde. RAISIN FILLING. one cup raisins, Cook it strings one egg, three tablcspoons from spoon. SUNSHINE until CAKE. salt one add add Five levcl eggs, beaten, scparatc, and glossy; pinch teaspoon si ft one cup granulated half smooth add to whites, beat until sift one cupful winter wheat spoon is added; whcn lemon extract lemon flour in; twenty-five minutes. pan; muderatc do not grease to whites; whC~l of beat untIl 'cream tartar, sugar times, four on top of sugar. color blend with whitcs; one tea- four do flour invert Tube times, with 110t beat aftcr pan is best; oven. place orange Beat yolks starch; again. done; flour bake corn fold ur -1111'S. 1. S. 1Valker. OLD l\lAID'S CAKE. of One Clip sugar, put butter and one-half and eRgs tablespoon one in cup and fill up with so ft butter, sweet milk; cups of si fted flour, two teaspoons two eggs, one of baking SOl/tit Congregational Cltll,rclt Cook Book 125 powder, one-half together before stirring, teaspoon of lemon and vanilla. all then beat well. Nice for layer cake. -Lottie Sanford. Put SPONGE CAKE. Three tablespoons of hot water, one cup flour, one teaspoon baking powder, pinch salt. three eggs, one cup sugar, IV. Bates. -Iv! rs. AI. SCRIPTURE CAKE. One cup butter Four and one-half cups of flour Three cups of sugar Two cups of raisins Two cups of figs One cup of almonds Six eggs One cup of milk One teaspoon honey Pinch of salt Spice to taste Two teaspoons cream of tartar, one of soda Beat sugar and butter to a cream.' Beat - J uc1ges, 5-25 I Kings, 44-22 Jeremiah, 6-20 I Sam., 30-12 I Sam., 30-12 Gen., 43-11 10-14 Isaiah, 5-25 Judges, Ex., 16-21 11-13 Lev., I Kings,10-10 Ex., 12-15 the whites and flour cup of yolks of the eggs separately. to mix with the fruit. . No.2 cake is made according to the same directions, tn~ out With filling .. leav- the fruits, nuts and allspice, and is baked in layers Reserve one-half FILLING. One pound of figs One pound of sugar. One-half cup of water J nice of one lemon. Chop the figs fine and cook soft then add sugar. Cook until I Sam., 30-12 Jer., 66-20 Gen., 24-17 in water, is suggested be looked up before making the cake, as in the oven there is a strong possibility that references will be ahout the thing that burn, and for those there are a plenty. the most applicable the references scriptural thick. that It 'VI-lITE CAKE. cup of sugar, one-half One and one-half one cup of milk, whites of three eggs, powder, one and one-half cups of cup of butter, two teaspoons baking -Mrs. M. E. Howe. flour and flavoring. 126 Sou/It Congregational Churclt Cook Book BOILED RAISIN CAKE. twenty minutes. Cream three-quarters Cover one and one-half cups of raisins with boiling water of a add one and and one of soda Season with a teaspoon each and acId the raisins weIl dredged and let simmer cup of sugar, one-quarter one-half cups of egg, beaten light, but not should be sifted with the flour. of nutmeg and cinnamon with flour and bake one-half hour.-1\1 rs. Lock! raisin-\vater, one teaspoon of a cup of butter; flour, one-half separated; cup of e::J'. ROLL JELLY CAKE. Four eggs, one cup sugar, of boiling water, one-hal f teaspoon soda, one teaspoon cream tartar, and one and one-half cup flour.-Mrs. E. 1\1. Farrand. tablespoons four A QUICK LAYER CAKE. cup and one tablespoon of three-quarters times, put four of melted butter flour, two t~a- of a cup of sugar; SIft in a cup and two eggs and then fiIl the cup One heaping together spoons baking powder, all add four up with milk. three or tablespoons ]\'1ix with the dry ingredients, and bake. -Mrs. M. R. Van Frallk. DELICIOUS CAKE. teaspoon cloves, a little warm water, Cream together one cup sugar, and one-hal f cup butt~r or add one teaspoon saIt, one teaspoon ctnn~- then stIr foam over the thoroughl~ and three ~ll~les. Very rich, moist, delicIOUS other shortening; mon, one-half in it one cup of sour apple-sauce, ingredients add one and three-quarters Bake in a loaf and inexpensive.-Mrs. tin, 45 minutes. Elliott. in the bowl. Beat them together cup of letting sifted flour, it SPICE CAKE. cups brown sugar, one-half one cup sour milk, one cup chopped three cups sifted flour, cinnamon, One and one-half (melted), teaspoon soda, a pinch of salt.-Mrs. I. L. HI'aile. cup butter, raisins, one cloves and DELICIOUS. LUNCI-I CAKE. One cup granulated one ~f?g, one cup sour milk, one teaspoon soda, one cup chopped raIsIns and nuts if desired, two cups flour, sugar, one-half two teaspoons cup butter, spice. South Congregational Clmrcll Cook Book 127 MARSHl\tIALLOvV CAKE. Whites of four eggs, one and one-half cups of butter, one- of and sugar then flour, and last, add the eggs beaten half cup of sweet milk, baking powder with sifted together. Add milk, stiff. Flavor with vanilla. two cups of flour, two teaspoonfuls cream butter flour; FILLING. Boil one cup of sugar with half cup of water until it hairs. Add to it the beaten white of one egg; have ready one pound of marshmallow candy, cut quite fine (with the shears), add to the syrup and egg, and beat until ready to spread between the layers and on top of the cake.-Mrs. C. E. Romig. LOAF SPICE CAKE. Two and one-half cups of sugar, two tablespoonfuls cups of buttermilk, gether, one cnp of butter, and one-half soda in the buttermilk, half. teaspoonful val1111a,flour oven.-Mrs. G. Blachly. three teaspoonfuls of cloves, nutmeg, to make a stiff batter. oile good teaspoonful three cggs beatcn to- of molasses, one of of cinnamon, one- of Bake in a moderate teaspoonful one-half One cup of sugar, CREAM CAKE. two cups of flour, one-quarter cup of teaspoonful sweet milk, butter, one-half po.wder; flavor with vanilla. Cream part :-Onc bnng to a boil; yolks of two eggs, one teaspoonful from the stove.-A1rs. three tablespoonfuls flavor with vanilla, after corn starch; 356 Central Ave. Beebe ~ LAYER CAKE. cup of of baking cup of milk, sugar, taking One and one-half cups flour, one cup sugar, ful baking powder; teacup and fill with sweet milk; melted. to taste. Mix all two teaspoon- sift all into a dish. Break two eggs into butter, -NJrs. E. O. Pllt'Uips. five tablespoonfuls together. Flavor BLACKBERRY ]Al\1 CAKES. Three separately, eggs beaten o~e-hatf (51 f~ed), cup butter, one-half one teaspoonful of soda in the milk, one teaspoon ful cttlna- mon, one teaspoonful of cloves, one cup blackberry jam, added last. Bake slow.-A1 rs. C. E. Romig .. one cup sngar, two cups flour cup sour milk, The Bankers Life Association Des Moines, Iowa In twenty-eight Furnishes years death loses and accumulated done this at a cost has never exceeded one wishing protection not burdensome will do well E. W. NOTHSTINE, that Tacoma Bldg., Chicago, Ill. or Protection at Actual Cost. they have paid over assets ten million of over thirteen million to the members $10.00 per year per $1000, other remarkable. ages seems that is absolutely to investigate safe and permanent the Bankers F. J. IMMEN, dollars. dollars They in proportion. at a cost in have At age 40 the cost Any tbat is Address 103 MonroeSt. Grand Rapids, Mich. Life Ass'n. A f M_WOOD Restaurant. and Lunc~ Room ~ Order work a specialty. Nothing but the best Creamery Butler used. 64 Canal Street. X X X Phone 3721 Save Your Carpets BISSELL One of the facts that has brought Car~et SW'eeper.s the actual:'lavmg , ae- . complil-h, makinl: carpets wear more than \II"!\ the} "'1' tnto!;oJ!reatfavorls as Ion/!. This sa ving of carpets is easily e~p :'I~~ ed, as the rapid Iy revol ving hrush Sl..arc1lL'slilt the piles of the carpet: and dllst. 011: deposilinJ! it in the pans within t he swe~per "c~~: If this dirt and sand is allowed to stay III t.he C~tS pet or is gronnd down into it h.r a broom, It ~cai. cuttinJ! as a grindstone, each move on the carpet. the fibre of the carJlc BISSELL CARPET SWEEPER CO. liftin/! dirl ' Grand Rapids, Mich. Lar/rest ers in the world. and only exclusive Carpet Sweeper m~' For sale by your Local Dea . SOlltlt Congregational Cllllrclt Cook Book 129 SPONGE CAKE-( ~eparate the whites and of granulated and sugar color. pastry the lemon \Vith \Vhipped Cream). yolks add yolks of sugar, egg five eggs, all you can crowd until to the on. they cup- flour with one teaspoon ful of baking or meas- egg together three-fourths the juice lemon of one lemon Si ft one to the add and times, tablespoonfuls squeeze of juice and four acid the siftecl acid then Next a moment, again. as quickly Stir stir Beat fold into the cake batter Have and bake in a moderate ready a cake pan with as possible oven as quickly tablespoonfuls stirring flour, the the whites of and lightly tube, turn unti I done, then' cream a center the tin until the cake is cold. Serve with whipped three yolks one cupful Stir, not beat, are a delicate fuls of Perfection powder ure four and sugar. of cold water, thoroughly. egg and just ?s possible. 111 invert and orange the batter sections. PERFECTION bowl CA KE. sift one and a half teaspoon ful of salt; and yolk of vanilla; the whiter sift teaspoonful stir again; is stirred it cups of granulated add piece of butter eggs without three all stir this the batter; together size of sepa- to a light now acId times powder; three minutes in two pans cold. Do not cut until for bake three stir hard then into the ahove mixture; two teaspoon fuls of baking fine grain; in a quick oven. icing. SAND\tVICH CAKE. Into a mixing one the longer sugar, one-half an .egg and the white rat1l1g and cream; one cupful of sweet milk; cups of f?ur SIft this to insure (about one inch deep) Ice any time with a soft lightness flour and and one cup sweet milk, teaspoons and put baking in last. Dark Part.-To o~e-hal f cup molasses. cltlnamon, !wo layers of white mg.-1Hrs. A. llif'.'s. and nutmeg- \\Thite Part.- Two cups sugar, two and one-hal powder and the whites three-fourths f cups of cup butter, three heaten si fted flour. five eggs, four tahlespoonfuls of one-hal f cup flour. one teaspoon raisins. and one cup chopped part. the white add cloves. !vT ake tog-ether with frost- and one dark. and put FRUIT cup sug-ar. one-half l\1ADELINE. cup hutter. three One flour, measured after si fting. one cup sweet milk, egg-~. two cups tea- two 130 South Congregational Church Cook Book two tablespoons of sugar, one-half spoons baking powder, one teaspoon vanilla. half pint whipping cherries, take off top of madelines, top, and frost.-M ary G'C almer. I-IICKORYNUT cream, one cup chopped nuts or candied teaspoon vanilla, fill and replace scoop out center, Filling-One- One cup of sugar, cup sweet milk, thirds two and one-half cups of flour; One cup of chopped nutmeats, sour spread on layers.-kfrs. together cream. Boil E. J. Bates. CAKE. two eggs, one-third two teaspoonfuls flavoring. one cup of sugar, one cup of and two- of baking powder, Filling for Same.- slowly about ten minutes cup butter, MOLASSES CAKE. One egg in a large cup, add four tablespoonfuls four tablespoon fuls of hot water, teaspoonful butter, molasses. Dissolve one-half hot water' and stir all together; layers or 10aL-Mrs. IV. E. J-/1(lbert~948 Griggs Ave. of melted then fill the cup with of soda in a little two cups flour. Bake in three BLACKBERRY (Any Other two and one-half JAM CAKE. Fruit Desired.) cups of flour, Three eggs, cup of hutter, one cup of sugar, one cup of jam, spoonfuls one teaspoon ful of cinnamon, Bake in three layers and put of sonr milk or cream, one teaspoonful teaspoon one-half together with boiled frosting. four three-fourths table- of soda, of cloves. -1\11's. Ellen C. Elliott. BROWN CAKE. ~ /( two-thirds Two eggs, one cup of light brown sugar, one-half cup. of lard and butter, cup of molasses, one cup of bolltng hot water, one cup of chopped raisins, one teaspoon of soda, dissolved in a little water, one teaspoon of salt, cinnamon, three cups of flour. Bake in a slow o~en. cloves and nutmeg, -Mrs. EffieBr11lk. ST. CECELIA CAKE. (Loaf Cf"'ke.) Two cups gl-anulatecl sugar, one small cup butter, eggs, beaten separately, one teaspoon soda, one teaspoon one cup sour milk, grated fouf four cups flour, two tea- nutmeg, Soutll Congregational Ckurck Cook Book 131 cinnamon, spoons one pound English walnuts, pound raisins, chopped fine, one-half fine.-NI a~r.)'O'Conner. chopped GINGERBREAD No. 1. Six cups flour, three cups molasses, O1~eteaspoonful milk, beat well, bake quick. ginger, three teaspoons one-half cup butter, of soda, one cup sour GINGERBREAD spoons water, Three cup molasses, shortening, or two eggs, or currants; to taste.-A1rs. H. A. Turner. one-half raisins three spoons No.2. sweet milk, one-half cup mix, not too stiff; three sugar, spoons one seasoning APPLE SAUCE CAKE. sweetened cool Two and one-hal f cups cups light brown four and one-hal teaspoon cup chopped cinnamon, raisins. sugar, f cups one cup hutter flour, one-half "Make a large three teaspoon or shortening, teaspoons cloves, apple sauce, two one egg, soda, one small one allspice, cake in dripping pan.- -All'S. RolGlzd Clark .. TO l\1AKE LADY FINGERS. One-l1al f pound pulverized add one-quarter stirred; \~1I SlX eggs! well beaten. a paper bag, through Bake in strips and flour sugar pound in lally-finger tins about inches SPONGE CAKE . three six yolks and the whites of eggs, of squeeze or long. EXCELLENT four cup; flour, teaspoonfuls then beat then mix eggs, three two teaspoonfuls or other lemon in the sugar, the baking into the mixture; then beat all baking tablespoonfuls powder. flavoring add the milk, powder into together sweet a pinch extract. the ex- the flour, and bake . Sugar, one two cups two salt. milk, of Beat tract ~ncl Sl £t it 111 .a quick oven. the eggs, .and salt; STRA \VBERRY ST-TORTCA KE. one Sour cream, two-thirds soda, dough to roll out one-half and spread then pour on one of each cup; one teaspoon ful: cream 0 f tartar, flour enough inch thick. baked hal f with only the halves, sweetest, the t\\"o whole teaspoon ful ; to make nicely: a suitable split open hutter: cups of perfectly fresh 132 South Congregational Church Cook Book luscious strawberries; ripe, and pour over sweetened cream when eaten. put on the other half for a cover, 1\10LASSES CAKE. Molasses, teaspoonfuls; or ginger, to suit the taste. one pint.: brown sugar, two flour, seven cups; cinnamon, or any other spice, two cups; soda, DRIED APPLE 1\1ake the crust as above, but CHORTCAKE. in place of strawberries, take apples, and cook them until fine colander; add a sieve or Try this some nice dried or evaporated tender; then rub them through sugar and the grated rind and the juice of a lemon. and you will be greatly pleased with it. One EGG CAKE. One cup of sugar, one egg, three tablespoons melted but- ter, one-half cup of sweet milk, one and one-half cups of flour, one and one-half flavor wit~l lemon extract, Bake as solid cake, or It will make two layers.-A1rs. one teaspoonful. I-J. A. Turncr. of baking teaspoons powder, TWO EGG OR ECONOMY CAKE. One cup of sugar, Break two eggs into a cup, fill cup with milk, one and one-half cups of flour, Flavor and beat three level teaspoons of baking powder. two tablespoons melted butter. Bake in layer or solid cake. ingredients. -lvII'S. 1-1. A. Turncr. NUT CAKE. cup of two eggs, cup of butter, One beaten, two cups of flour with two teaspoons of baking powder, and a cupful of chopped walnuts. one-half cup of milk, three-fourths sugar, -Mrs. /1. J. DavcrlllOll. SUNSI-l1NE CAKE. One cup of sifted flour, one cup of sifted sugar, juice of five eggs, whites and yolks beaten separately, half a lemon, and very stiff. in the yolks and the lemon juice and fold in flour very lightly, and bake in greased, if not browned turn up the fire. There is n~ haking powder used; the secret is in having the yolks thoroughly angel cake tins, one hour in slow oven; into whites, Fold sugar then put beaten. -Mrs. F. F. Ma/hersoll~ \Vilkes Barre, Pa. Soutll Congregational Churcll Cook Book 133 SUNSHINE CAKE. two two teaspoons small supc sugar, yolks, water, sifting, Beat Six eggs, six tablespoons flour measured two teaspoons two cups po,~der, tlnt.1lfoamy; whItes beaten Invert pan when done; after vanilla. add flour and baking stiff; powder bake 05 or 40 minutes and flavoring; in moderate do not grease pan.-j\lfary sugar, baking and water add oven. o'e Gnner. FRENCH CAKE. sugar, or Two cups of three loaf four sweet milk, f two teaspoonfuls o flour, cake; a I~ice plain taktt.lg out one-third of puttlllg in pan a layer of ~uls of IS used. each. You can have one light cocoanut fOllowing: all thoroughly.-1l1rs. or all icing, Si ft flour and baking the clark, and then a layer of two recipe will make This F. J-/. Tunter. accordinrr one-half emrs bb , of best baking a nice marble the batter the white, cup of butter, , cup of one three CUI)S This makes by can be made to size b powder. cake atHl grating then three or in chocolate, four spoon- till all batter two layers and one dark if you wish, with using the and beat the white, layer chocolate powder cakes, times, icing, four light, with CHOCOLATE ICING No. 1. pour sugar, or brown let boil and add to it the boiling till clear. three sugar, by adding three it over Beat squares and beat just the whites of ~3aker's ttll cold. lumps of citric the in a teaspoonful of water, mixed with Three cups of white to moisten; enough water of three eggs very light chocolate; TI!is icing is much improved aCId, dissolved Sl1gar.-1l1rs. F. /-/. T. ponr over this CHOCi\LATE ICING No.2. Take XXXX sug-ar, and add grated chocalate or cocoa. one and moisten with cream. milk or water, icing any on cake. chocolate. \Vhite Add teaspoonful Just enough the IS made flavoring desired.-lll of vanilla. to make a paste and spread same way by leaving out rs. F. /-1. T. COFFEE cup shortening. three cinnamon, CAKE. coffee. one eggs. one cup hot Two molasses, soda in coffee, one one cup raisins.-1l1 teaspoon rs. Blake. (lnc cup sugar. one cups teaspoon flour, one one cup teaspoon cloves, 134 SOl/th Congregational Cilurcll Cook Book Put two teaspoonfuls MOLASSES CAKE. of melted butter one egg, one teaspoon flour, cinnamon two cups with molasses; cold water; currants and raisins if desirecl.-ll1rs. J. Laurcn ldaltby. in a cup, and fill up cup to taste; soda in one-half and cloyes PUFF CAKE. lVIRS. BRO\VN'S '1'wo cups sugar, one-half cream well; three eggs, stir yolks in with butter and sugar: one cnp milk, three and one-half cups flour, two heaping teaspoons baking powder, one teaspoon in beatcn whites. vanilla, one teaspoon cup butter, recipe.-J (Double Stir lemon. cssic G. La.throp. CAKE. DROP MOLASSES One cup molasses, one cup sugar, one heaping one cup boiling water, shortening, five cups of Stir wel1 and drop in tins and bake in hot oven. boiling water.-Nlrs. cloves, flour, eggs; three salt two teaspoonfuls cup of of soda, and Cillnat1l0~1. Put soda 111 E. I. Bates. FRUIT CAKE. One coffee cup sugar, one and one-hal f cups sour milk, and cloves; one cinnamon socIa to suit; one-half Clip hutter, teaspoon each; one cup raisins, last of all. . -Nlary E. Tibbilts. CHOCOLATE CAKE. sugar Cream one and one-hal f cnps and one-hal f ~l1P add beatcll yolks of four eggs, and one-half cup mllk. cup grated chocolate with five tablespoons tw.o thIS butter; Dissolve one-half two cups si fted flollr, boiling water; teaspoons haking powder, Beat mixture well and then add the beaten white of four eggs. add the chocolate, two teaspoons vanilla. -A1rs. A. Ot/c. MOLASSES DROP CAKE. One cup molasses, one cup of sugar, one cup of hot water, two teaspoons ginger, one teaspoon teaspoon salt. Mix molasses, butter and flour; and salt. Bake four cups flour, one egg, soda, one-half acId soda and heat well; add beatcn CCFITS Drop by Spoonful ~~l~ 12 or 15 ominutcs, in hot ovcn.-lvl rs. /f. if icks. 011 a huttered pan, 'in'ch 'apart. ginger To blanch almonds, shell nuts and pour boiling water SOIl/lz COllgreg-ll/iollll/ Clzllrch Cook Book 135 Let over them. them stand throw them into cold watcr. brown skin will peel off. not sttck togethcr. R~isins Le cut with .. mon JUIce will whiten scissors or chelTy juice will color orange I t lfough t s rame d . in the watcr !{ub bet wecn the hands a minutes and then and the instead of being chopped will frostin Fisher. onc CAKE. cnp sugar, flonr, flour, whites two ClipS fuls butter, cup milk, sifted with froth.-1'1 rs. HI. E. J I II/ber!. Three tablcspoon three-fourths eggs, fuls baking beaten to a stiff powdcr, yolk of two teaspoon- two cggs, two of Six eggs, one times. crcam 0 f tartar, thrce spoonful tl!c flour plt1ch of salt to whites then add the crcam of sugar thc beaten flour. to thc whites. yolks Bakc and SUNSllINE cup sugar, onc onc teaspoon ful valli I1a. CAKE. cup si fted .flour, ~~nc t~a- 1Qrst, Sl ft add half, add add and the eggs well; spoon about it will stand; and thick; flavor; fold in the yolks thc yolks of Beat and beat with wirc tartar and hcat until beat until flour, glossy carefully thirty minutcs.-Jl4rs. E. T. Proctor. ROCKS. two cups. brown sherry tablespoons cup butter, thrcc Onc unbeaten, raisins, vcry one teaspoon flour cnongh OIlC fine, one-hal cup choppcd nuts. onc-hal f teaspoon soda, dissolved to makc one cloves. in onc tablespoon Drop a stiff batter. sugar. wine, cup thrce wholc one cggs, ch cups stir • flulIr with in lightly. add stiff. onc-half two one cup sugar; one CUI) cold water' tcaspoons baking in gcm pans. one tahle- rind of OIlC lemoll, one Bakc , aUce-Brcak onc cgg, one tahleSI~oon cornstarch. s~oon b.u.tter, one cup sugar. pmt bOIlIng water; boil until juice amI thick.-Gertrudc Russell. ANGEL FOOD. of six eggs, onc-half one-half cup of granulated teaspoon of cream of sugar, 1 . \Vhites la~f Cllp sifted until boll sllgar cream of tartar angel flour, it hairs, in flour and add to sugar in a moderate then add it food pan ~o minutes, and eggs. oven. to the beaten whites; one- tartar ~ sift Bake in -i11iJwie Bates. ANGEL FOOD . Sift one cup of . and on~-quarter egg whIte and then a good sugar, and either !he flour and put m a modcrate flour, measuring cups of sugar, and add to it a little four salt. after once sifted, times. Beat Take the whites teaspoon orange in an angel it of cream of or Icmon tartar, flavoring. bcat, Then Bake auout food tin. iss 1-1elclla Otic. and one onc cuT? of a lIttle and ar!d fold 111 an hour ovcn.-Ai EIGHT-EGG FOOD. ANGEL eggs, si fted Add to the whitcs of eight perfcctly stiff, to these until granulated of of a tumblcr on a platter tU?lbler of thIrds add two-thirds sugar of a teaspo~nful si fted five t imcs. of cream of and cggs carefully' first add flour. add. three two-thIrds t 1I11es, also. one pinch of s~1t; whip of a t:vo- the last SIftmg. tarta:. \,yhip -Airs. Luther. Bake 30 l111tlutes. sugar, flour , a measuring salt; one five times' measure and FOOD. ANGEL cup even full of whitcs cupfuls one-quarter one cupful fi~e times. The 'oven and cake p~n should laId ready; cream of tartar teaspoon Take of sift pinch sugar. sift one level add a of eggs, of of pastry granulated flour and all~ \\ hltes 0 be re~d?" beat 138 Soutlt Congregational Clturclt Cook Book ears, when you draw the beater and on top of the sugar put tartar, then beat untit'it up through. in the extract so contact with the whites and remember- flour the batter and fold in, after is smooth the is and eggs be moderate to bake, thirty-five and in, dish cold; enough then in- forty or pan invert I on baking, it begins Bake from the oven So much depends sift Beat stroke in until sift of the eggs. the sugar the is best in cream of then carefully about one-half, every the batter. in the flour beater to have the tin, and the oven must eggs will make dog's in the sugar Sift that the alcohol will not come in direct of glossy, ing that toughens never grease so that crease minutes until will give a few directions. on gas needed, when cake is ready, and turn small burner will sweat the cake will the heat and before it bakc. take raise Ict done, and drop out if not done. down half; is perfectly and when on both stove, cold. cake turn It Place oven on top of double burner before entirely Cake few minutes the large burner if necessary. burners turn out increase a -NIl'S. I. S. 1,Valkcr. DEVIL FOOD. One cake sweet chocolate, mclt by pourino- cup boiling watcr; mix twu cups hrown cup butter chocolate, cup sour milk, the scant cups of the cake is not nice if made flour. flour, and thcn try a little too stiff.-A1l1la and two cggs; add a level about pour tcaspoon three this mixture of soda, cups of into dissolved on it one-half sug-~ with one-half the melted in one-half to use pan, as It is best in a patty l'dillcr. DEVIL'S CAKE. One cup sugar, chocolate, melted, ing powder, one tablespoon two cgg-s, one cup mi Ik, one teaspoon huttcr, onc squarc Baker's bak- r.\'. E . .A. S1c'llt. f cups Ruur.-AI one and one-hal DEVIL'S FOOD. One-hal f cup butter, t\\'o cups black sug-a r, half water; three cup Baker's this flour, one stir cups in butter choculate. dissolved and sugar; teaspoon ful soda.-lV! in onc-half olle-half two eg-g-s, one- cup boiling sour milk, rs. F. R. T71rHcr. Cllp FfLLING. Two spoons cups brown sugar, six tablespoons cream; boil until thickens, butter, SIX tablG- Sou/It Congregational Church Cook Book 139 FOOD . DEVIL'S cup of grated sugar, one-half chocolate, cup butter. . Part One-One all is dissol ved, but do not mtl~, one cup brown until second part. C~lpsweet milk, slft~cl five times, with one level vanilla; Part-One in three Second layers. bake let boil; when CUI)of brown Slwar one cup sweet Set on stove cool in one-half two cups of flour, flavor with stir b , two eggs, or yolks of three, teaspoon of soda; One cup sugar, and a half minutes; FILLING. five tablespoons of sweet milk, boil stir until cool.-111rs. L. O. Ogdcll. three SOlVIE ODLY NAIVIED DISHES. Directions for Snickerdoodles, Shingles, Jokers, Brambles, Do you know what "brambles," Does it not seem strange ," 'fadges,' f I "snickenloodles," I I at ler am a at a that we christcn Perhaps, valuc. tcll you how namcs? incl-easc their ] "". es, Etc. , Arc you initiated? " I' Jokers," sling sll~h names mean? th111gS "good though, vVhatevcr a fcw of to eat" with of the very oddity such their pcculiar names the rcason, we ha vc them. thcm are made. Vvc will commcncc with, and I will SNICKEl~DOODIJES. of a cupful Cream three-quarters add ill which sligar, of milk, teaspoon fuls of 1l1i~ all tog-ether spnnkle with Slwar b two wcll-bcaten dissulvc crcam of drop and , cggs. threc-quartcrs of butter wit~l onc of of a cupful two flour; in spoon fuls on a IH.tttered tin, onc teaspoonful tartar two cupfuls of soda; sift of into and bake in a <}ltIck oven. and Illttmco' h' SHINGLES. a cupful Crcam one-half sucrar' of dissolv~ and add two inches widc o'ne-half flour a cupful of b01hng- water. of buttcr with on~. and one-ha.1f 1t1 flavor with Cut in a light sti fT, and roll very thin. and bake soda; long, until and fivc inchcs a teaspoonful of add one-half cupfuls which lemon strips brown. JOKERS. Two cupfuls of graham meal, one cupful two eggs, well beaten, and add a ftcr to a battcr as thick as for pound of flour, a little flour and. milk are cakc. Drop 1tl spoon- sa!t, mIxed 140 Sou/It Congregational Clmrcll Cook Book fuls on a buttered spoon a quick oven. that tin, spreading thc batter they may be of a uniform thickness, a little with tl~e and bake m BRAMBLES. of a cupful of buttcr with three-quar- Cream one-quarter of sugar, add the juice and grated seeded and chopped, ters of a cupful onc lemon, one cnpfnl uf raisins beaten egg. and two roIled crackers; mix well. pie crust, cut out spoon ful of prick make twel ve. rind of one weII- 1\1ake a good in pieces the size of a smaIl bowl, put a table- a turnover, This should and a golden folel brown. the mixture and bake on cach, over top, like thc FADGES. of entire wheat Beat with To one cupful cupful light, thirty of cold water. and turn or into hissing thirty-five minutes. add flour an egg bcatcr one graduaIly until very and bake hot buttered gem pans PIN\VHEEL two cupfuls BISCUITS of flour, I\I ix and si ft a little more powder, the fingers. Add gradually of milk and water. and two teaspoonfuls baking half of a tablespoon ful each of butter of ful of equal parts board and pat and roll out ness, brush each piece an inch in thickness. side up: in a hot oven fifteen minutes. ovcr with melted like a jelly hutter. to olle-quarter roll. Cut off pieces and place on buttered two half than of salt. Work and lard with tcaspoon fuls of in one- the .tips a cup- Toss out on a floured of an inch in thick- roIl in halves, of cut and bake and three-quarters tins, freshly cut sprinkle with sug-ar and cinnamon mixed, of two NUREl\1BURGS. until and eggs sugar, three-quartcrs powdered sift stiff, and thc yolks of a cupful of a teaspoonful and onc-sixth of salt. one-thinl of a teaspoonful and add two-thirds tal!lespoonful finely rind of allc Icmon. shrcdded almonds Drop and of a cupful candied cut of the adel of slowly two flour with of a teaspoon- of clove. Stir roastcd peel, sheet sugar. of orange on a haking- powdered the white cupful Brat onc-half eggs well beaten; one-quartcr ful of cinnamon. together mixtures almonds. one and the grated and Bake sprinkle twel\'e minutes. with Sou/It" Congregational Cllurcll Cook Book 141 BROWNIES .one-third of a cupful each of butter, seven-eighths one egg weIl beaten, c~lpful of pecan meat gIven top of each cake with one-half cut in small, and bake sugar, and molasses, of cupful of flour, one even -rvTixin the order the tins, garnishing in small pieces. shallow fancy pecan. SKELETONS. tablespoonfuls of Two spoonful and cut three eggs, of butter, in fancy flour shapes.-l\l sugar, to make very stiff. and one table- Roll very thin artlla. Taft TVelltworth. xxx. CAKE FILLINGS. !vIAPLE SUGAR FROSTING. Boil one-half of water pound until dropped of from fork. two eggs; beat sugar with three broken maple and dissolved thick gradually Pour thick enough table- enough to rope, on the whipped to spread. till Spoons when whites PRUNE AND NUT FILLING. Soak one-half pound prunes over night; steam until f cup chopped eggs, also one-hal soft; nut meats; f cup re.move pits; when cold, add one-hal stIr three pulverized into this beaten whites sugar. of BOILED ICING. Boil one cup granulated it ropes when dropped l1~til stIffly whipped whites flavoring. sugar from fork. and one-half Pour gradually cup water ~ver add any deSIred of two eggs, beat hard; "VHITE ICING . .one cup water, slowly and like a thread egg, heating enough enough cup granulated one teaspoon boil without from spoon: constantly, tartar; until sugar, white cream of stirrinO' Pour gra(!ually and flavor with of on~ egg. the \11IXtogeth~r, one-third heat syrup WIll drop on l.>caten \~hitc. of thIck long untIl beaten contll1llC heat mg vanilla; if not ellic Fisher. rnIl when spread.-N to spread; it will 142 South Congregational Church Cook Book FRIED CAKES. FRIED CAKES. One cup sour milk, two eggs, one cup sugar, one teaspoon three soda in milk, one teaspoon tablespoons melled lard, salt, If you have sour cream, use one-half cup cream and fill cup with milk and leave out baking flour to roll out. lard.-Mrs. in flour, powder Roland Clark DOUGI-INUTS. tablespoons three eggs, Three butter, SIX teaspoons baking powder, nutmeg, and one-half one-half cups sugar, I-leat milk teaspoon salt, cool, beat yol k of eggs; melt and sugar butter add butter then beaten whites~ milk and sugar and dry ingredients, mixed and sifted. Mix as soft as yOll can handle; roll quarter of an inch thick and fry. four cups flour, more as needed. till sugar dissolves; to yolks, one -Mrs. pVard H. Ellis. DOUGI-INUTS. One and one-half cups light brown sugar, melted lard, soda, one teaspoon baking powder, nutmeg and salt. two eggs, one cup sour milk, one-half four tablespoons teaspoon -Mrs. E. A. 57ffift. SOUR CREAM FRIED CAKES. Sift together one cupful of granulated sugar, one teaspoon- ful of cream tartar, and one teaspoonful of salt, into a mixing bowl break two eggs; add the sugar, salt and cream tartar, one grated nutmeg. of soda with two cupfuls of pastry flour, stir t11en add enough more flour to make a dough that can be rolled easily without sticking, cut about a half inch thick, fry in part laru and suet. teaspoonful into the batter, Sift one level FRIED CAKES. cup of thick sweet cream, One-half cup of sugar, teaspoonfuls two eggs, teaspoonful of baking powder.-Mrs. fill up with milk, one of salt, two rounding 111. E. I-Jo'Wc. RAISED DOUGI-INUTS. One pint sweet milk, scalded, set sponge with yeast over in the morning add three eggs, one and one-half cups night, South Congregational Church Cook Book 143 one-half of sugar, nutmeg, real stir shape of a ball, roll in pulverized cup butter and lard mixed, thick; let stand sugar.-.1\1rs. put one teaspoon half an hour GrecH. FRIED CAKES. one teaspoon in center and cook in hot of and .form in lard' ' Seven tablespoonfuls three tablespoonfuls ter of sweet milk, o~e-half mIX soft; nutmeg, three sugar, tablesjoonfllls butter, lard, melted, one egg, one cup and a quar- two powder, baking flour enough to G. 1-1. Corbills. teaspoonfuls extract Royal vanilla, lard.-A1rs. one teaspoon roll out and fry in hot UNSVvEETENED FRIEDCAKES. Two cups teaspoons flour, one of baking Cut with a kni fe about two lard. one cup of milk, powder, three the size of teaspoon tablespoons fingers. Fry. of salt, melted -Ai rs. Ella Powers. DOUGHNUTS. onc cup buttermilk, melted one egg, one teaspoon fry in hot lard, mix soft; Onc cup sugar, two soda, lard.-Mrs. tablespoonfuls M. Lauglzl£n. CRULLERS. sugar, butter, two a little Three-fourths cup tablespoonful and stir roundcd together through which oughly si £ted. nice and dainty.-.1\1rs. in one cup of two teaspoons Cut out and twist baking Fry. eggs, one flavoring sweet milk; powder and fry in. hot and Otle-h~1f and salt, mIX five cups flour, have been thor- Very lard. FRIED CAKES. eggs, one Beat together two m~lted butter, two mIlk, stiff batter, roll out soft three teaspoons all beat together turn about four teaspoons melted baking- powder, cup sugar, three lard, flour enough then. add 00ur frYII1g. teaspoons add one cup sweet to make to -.1\1 rs. L. Cloutier. enough good, times whIle , MAUDE'S FRIED CAKES. One cup of sugar, of soda, spoons do not mix too stiff; and onc teaspoon fry in hot lard. onc egg, one cup o~ sour milk, ~wo tea-. 111 flour; of bakmg powder RECIPE: For a day of perfect bliss The best recipe is this. Take Take everyone, the family Father, Mother, Daughter, a generous lunch box too Or the deficit you'll Son, rue; Of mIrth and jollity apart ] I1st enough to fiU the heart To enjoy this day of bliss A good place yon cannot miss If you take one of the Mushegon Interurban9s fine cars and visit one of the famous resorts on Lake Michigan. Spring Lake or Mona Lake. Choice Cut Flowers ELI CROSS, Florist 25 Monroe Street Citizens Phone 2470. Bell Main 208 Stehetee's J)rlJ qoods and Men-s Furnishings Reasonable Prices Always South Congregational C/lurch Cook Book 145 TO FROST FRIED CAKES. lV!ake a thin paste with pulverized sugar, vanilla and water or mIlk, and dip fried cakes into it while warm .. JUMBLES. One cup of sugar, onc cup of molasses, one cup of butter, and when cool, add four and at a time on one cup of boiling water; melt two even tcaspoons of soda, one egg, spice to taste, one-half cups of buttered tins. flour; drop half tablespoonful together, DOUGHNUTS . . One cup sugar, one desscrt spoon ful melted lard. one cup two cggs flour, two teaspoons baking powder, B1lj''Wcll Grand Haven. milk, nutmeg, beaten light.-Airs. J DOUGHNUTS. fuls melted lard, One egg, one cup sugar, one cup sweet milk, three spoon- two spoonfuls baking powder, salt, nutmeg. l11a D. Kelly. -All'S. FRIED CAKES. Two cggs, onc cup sugar. tcr, one cup sour milk, one tcaspoonful teaspoon ful salt thin.-Alrs. nutmcaking 'GINGER sugar, COOKIES. One cup of brown one cup of buttcr of cach, 110t quite onc cup of molasscs, salt. one cup of hot water with tcaspoon to roll as possihle.-AJrs. thcm out as soft one-half of soda, and lard. half teaspoon of flour cnuugh A1. J. J)m!Crlllllll. COOKIES. OIlC large cup of buttcr. Cream togcthcr use part brd. add three egg-so well hcaten, tablcspoons onc and onc-h;ilf ClipS sugar. soda. dissolvcd togcthcr of gradually one teaspoon si ft of hot watcr. tcaspo011 of cinnamon, tcaspoon cOour. one-half cup chopped thcn add (mc-half this English walnut meats raisins; put in the rest of thc fh,ur and heat well. drop a small hall on hut- tered tins in onc and one-half three salt. onc to the mixture. one cup 0 f chopped flat down with fillgers; bakc in moderate onc-fourths oven. cups and and one of of -AIrs. R. L. AIlcGra111. FRUIT COOKIES. hut ter. lInc cup fruit. T\\"o chopped teaspoons a littlc gingcr, sugar, cups rais1lls. or othcr cinnamon. onc-quartcr t\\"o tahlespoons of crcam. OIlC teaspooll nutmcg, one teaspoon cup molasses. t\\'o eggs. two ClipS two soda, -AIrs. E. S. 1\rJeCratlt. COOKIES. ENGLISH sugar, soda. Two cups brown teaspoon one cloves, one cup hutter, cream one teaspoon cream, namon and cloves and flour enough butter, sugar, eggs. add two six cinnamon. tablespoons cggs, teaspoon onc cup chopped add beat well; raisins, crcam, to make soft doug-h. sour one-half salt, cin- -AI rs. Ceo. /iiIcIlltosh. 15 ( Soutlt Congregational ClllIrcll Cook Book t{l/( EXCELLENT two cups salt, f teaspoon sugar, one soda, COOKIES. one cup lard, one cup swect teaspoon powder, teaspoon three teaspoons one baking vanilla. Try this recipe once, and you will again. eggs, teaspoon . Three mIlk, one lemon, one-hal one quart flour. -A1rs. Augusta Glass. HERMITS. One cup butter, chopped, cup raisins teaspoon fl~)l1r to make llIght, a soft eggs, onc and one-half CtlpS brown three onc one-half Ctlp sour milk, one teaspoon, at roll out and cut with cooky cutter. each onc-third are bctter if mixed dough. sugar, These socia, cloves and cinnamon, then in the morning, -A1 rs. C. U. Clarl~ HERNIITS. two-thirds two tablespoons milk, onc and three-fourths One-third cup butter, f and onc-hal cut onc, onc-hal beaten, and raisins. spoon clovcs, onc-fourt and sugar, raisins, powdcr, Roll thcm and bakc cinnamon. add tcaspoons baking f tcaspoon h teaspoon egg and milk; cloves and nutmcg. cup sugar, powder, cinnamon. nutmeg. one egg. well cu]>s flour, cup tca- Cream thc butter flour and haking and add to the mixture. onc-third onc-fourth sift in moderatc UVL:ll.--Jll rs. T. J. Tubbs. HE Rl\rlITS. Onc cup butter. raisins one cup of onc of SOltr milk, each cinnamon, hickorynut mcats, quitc in modcrate of ovcn.-AI chopped one and onc-half and currants. tcaspoon clovcs choppcd cups of raisins, thrce one two eggs, teaspoons teaspoon and or flne. and hal yes placed on top. Mix and bakc finc, soda, OIlC Clip walnut in any desircd allspicc; full of shapc cvcn stiff and roll nut and cut rs. Geurge CO/'bill. FRUIT COOK1ES. onc hrown sugar. T~ke cups one cup butter, t\\'o raisins, teaspoon ful grated. seeded quarter sma 11Ilutmeg drop hy spoon ful on a butter soda. one two eggs, One and one-ha lf cups sugar, cups water ses, onc and one-half fourth one-hal cup buttcr. f teaspoon three pan and bake m a moderate and onc-half tablespoon f:lls sour tablcspoon ful cmnamon, three and ?ne-half cups. of 11111k, one cups flour; oven. one and on~-half cups molas- or some mtlk, one egg, one- l1l~tmc~, I ut 111 little vlllcgar. tahlespoon gillgc~. two small soda, in one teaspooll~ 152 South Congregational C/l1lrclz Cook Book thing, last oven moderately not be needed.-Alrs. little salt; hot. stir as thick as ordinary If sour milk is used, 1. HlcJlsen. Heat cake. tl!e the vinegar Will CLEVELAND :MACCAROONS. Three tablespoon the oats, teaspoon make two inches pan.-Airs. large butter, then stir vanilla, cups rolled oats; two teaspoons eggs, butter two eggs, one cup sugar, baking one powder, mixed with acId one ancI sugar together; then make into balls the sike of hickorynuts, them hard by pressing with yonr fingers, set anel bake until nicely browned, apart E1Jlma T. lv/cGrath. into a pan in and cool CHRISTMAS COOKIES. One cup each citron, figs, dates and raisins, chopped, one cup New Orleans molas:.cs, sugar, eggs, one teaspoonful cups brown butter, four nutmegs, mix and add one teaspoon ful soda sweet milk, powder mix to a soft dough, \Vill grow better with age.-Ellen Evarts. two teaspoon fuls baking roll out one-half each cinnamon, inch thick three two cups and cup in flour; and bake. cloves, in one-half si fteel 'JA TMEAL DROPS. One cup of sugar, three-fourths two eggs, dissolved flour, greased oven: cup choppecI one in hot water, two cups raisins, teaspoon ful ground space pan with nice with coffee or cinnamon; between: tea.-ill one-hal f rolleel oats, cup but tel' and lard mixed, socIa, cup si fted into in moderate teaspoon- one bake r.\". J a/lit S. Robbi1ls. from spoon brown drop COOKIES. One cup light brown one cloves, one-half sligar, teaspoonful two teaspoon fuls brandy, nut meats, one-hal one-half f pound teaspoonful meg. cup chopped frO!l] spoon.-Alrs. hutter, cinnamon, two eggs, one one-half nut- teaspoon ful soda, one drop raisins, chopped; Star'y. cup butter. l'vIOLASSES COOKIES. CQ./t tjl.- # -.....c-- ..-: t/ to roll soft. -Mrs. sugar. flour enough two-thirds cup lard, one-half cup white soda; One-half one-half two teaspoons '\A. • _ a ~~ . one cup molasses, cup sour milk, one egg, Ford JIlighes. South Congregational Church Cook Book 153 COOKIES. WHITE one-half One cup sugar, cup lard, one-half cup sour milk, one egg, one teaspoon soda, one teaspoon lemon extract. -Jvlrs. D. StOIlC/lOUSC. Ice Cream, xxx Ices and Drinks. One quart cream, ICE CREAl\1. one pint milk, one and one-half cups sugar (pulverized), vanilla. PEACH l\10USSE. one quart cream whipped, two cups in ice and freeze sugar, mixed three peaches hours. One quart fine; Pack mashed sugar. of yellow peaches, and cream and RED RASPBERRY ICE. One sugar, juice Strawberries, quart water, of two cherries one quart lemons. Pack, or any kind of raspberry freeze fruit juice, like two cups ice cream. can be used. -]l.{ or)' o'eonllCY. ICE. of juice PINEAPPLE pineapple, two pounds to just enough one-half pint add one-half can grated gelatine, on colel water syrup. Put ten minutes. One box Cox's Pour thick stand and syrup of eggs. freezer three-quarters are Put cold. put tog-ether in a gal10n freezer ful1.-Alrs. PINEAPPLE two lemons. sugar, whites sugar cover of and boil on gelatine. one-half two eggs. to a let it then whites to fill cold water pint boiling" water. when add pineapple. and add cold water Towcr. ICE. pineapple. three cups water, 1',,1ix the pineapple. water Pack rock salt, using frozen, add the ice and coarse "Then partly One pint o-rated or chopped sugabr. white of one egf;. . two cups and sugar. the freezer with finely crushed one-third as Illuch salt as ice. Pour into the can of an ice-cream freezer. I S4 Soutlt Congregational Churclt Cook Book beaten white of is stiff. Remove from the freezer, much let stand salt the egg and continue freezing pack the cream, the dasher, repack with salt and ice, using as ice. Cover a couple of hours freezer with for the cream to ripen till drain the mixture the water as and and harden. -1111's. 1-1erbert Ballcr. one-fourth a piece of carpet, l\1APLE PARFAIT. slightly, Beat four Cook eggs in double syrup. stantly. s.tiff; mould, three hours.-Elizabcth Otie. cool, in salt Strain boiler pack and pour on slowly very then one and ice, equal until add one cup hot maple con- thick. beaten pint parts, stand cream, and let stirring One cupful sugar, one egg beaten well and put liberally with vanilJa, mix all and pack freeze hour before thoroughly; using.-1I1 rs. L. N. Fish cr. ICE CREAlV!. one and one-half in last, together, in salted quarts of a pinch put beaten ice and sweet milk, Flavor salt. egg in last one stand let STRA \VBERRY ICE CREAM. use one flavor, except for as above, Same stra wberries.-1I4 rs. L. N. Fisher. pint mashed PUNCH FOR 200 PEOPLE. Eight dozen two quarts juice, lemons, raspberry six pounds juice. sugar, two quarts grape Yolks of four MAPLE eggs, one MOUSSE. cupful maple cold add one pint of whipped three hours; minutes, when mold and pack in salt and ice for ing powder to scrve, will nuts may be added in hot water, wipe dry; in slices; I. S. solid and can be cut to crea1l1.-1H rs. can bc uscd dip quickly come out instead cans of mold. IVan'cr. put boil syrup; cream, one pound five in bak- ready open and cream pecan chopped \Vhen PRUNE MOUSSE. Stew one-half through pack ancl put pits, cream. whipped cream.-l11 add onc pruncs, or chop, pound grinder add freeze rs. 1. s. IV (111~cr. the same as maple cup sugar, one pint cream; remove of whipp.ed scrve with 5011111 Congregational CllUrcll Cook Book 155 LE~10N ICE. and one large Juice of six lemons of water, two cups of sugar, stir until dissolved, sweet orange; one quart then freeze. -AI rs. Turner. GRAPE ICE . quart dissolved juice; . (For cupfuls and sugar squeeze One Gallon)-One of sugar . Jl11ce,.three ?r bnng water 1I1to grape and add to the above l~ted gelatine ~ltssolvecl; 1I1to the salt, using handle turn less salt; flavors will be well blended. the salt water, least three measures quite off all strain freezer fast until let stand into can; at to a boil and cool before the juice from nine Stir one-half ingredients. in one pint of water, beat over hot water unfermented of grape in three pints of water, turning lemons, strain box of gramt- until all ice and rock turn freezer the dasher, ice and a little the and sugar; serving so all pour the grape, pack with of lemon finely chipped ice to one of S sugar; tablespoon of one-half drop eggs, one rs. C. K. !vIashier. DRIED APPLE PUDDING. cup sugar, one-half cup molasses, Two-thirds cup butter, soda. one and one-hal not mashed; two eggs, one teaspoon mixed f cups flour, one cup dried apples; steam two hours and serve with a dip. one-fourth spices, one teaspoon cut up, -.-111rs. A Itgltsta Class. HARTFORD PUDDING. aile cupful molasses, butter, spoonful mclted spoon ful soda, ful Laking nutmeg, Steam two hours; one pr four powder, one cupful one small teaspoon f uls one teaspoonful boiling water, teaspoonful flour, with salt, small cinnamon onc table- one tea- teaspoon- and and currants. sauce. each of raisins or other two cupfuls raisins, or serve with corn starch of -!vI rs. 1. K. Failing. STEAMED CHERRY PUDDING. Three teaspoons batter cup; and into buttered steam one-half serve at eggs, one cup sugar, baking powder, three cups, add a tablespoon hour, when clone roll water; tablespoons one cup flour, one and one-half the to each sugar cup of cherries in powdered Sauce :-One-haIf sauce. pour on<;e with hot Soutlt Congregational Churclt Cook Book 171 cup butter, one teaspoon one-fourth juice; rubbed corn starch. sugar, cherry wate.- until well heated.-Alrs. ORANGE peel and seed, one large to a cream one Float E. E. Allllisoll. PUDDING. cup of sugar, 'l'hree cup the dish in hot oranges, over one-half and one-half of corn starch. pour ovcr oranges; fuls of pulvcrized the oranges cup sugar, and let stand; put beat yolks of eggs one pint of new milk, one tablespoon and when partly cool and two tablespoon- in ovcn. Him. Osborll. and cover pudding; -AIrs. brown Cook in double boiler, of cggs beat whites sugar, SALPICON OF FRUIT. or small orangcs or and separate two three grapes two cups of sugar a few malaga of peel, bananas; sccd and cut and set away to chill. Make to onc of water hoilcd Cool and flavor with lcmon juicc. in champagne glasscs pineapple and pour cut in small pieccs, the syrup ovcr. the pulp into in a togcther Arrange \Vhen sliced peach in be substituted. may ncvcr be green, but is appropriatc the graceful fruit of of Instcad cups or cups made Fruit to bc served ripc, yet not soft. the first course for champagne at a hand- from halves of oranges' may glass, tangcrincs slice Pcel sections; halves syrup for ~he fruit 111 season, or this way should strawberries five minutes. cherries, A salpicon luncheon. some sherbert be substituted. Still another way to serve juice an ice from fruit ing the top with the mixed, it may comc after the roast the the For cups of sugar of the watcr and freeze. has evaporated, and three course. first of fruit fresh a salpicon is to make and syrup and partly fill the cup cover- In this casc for one and a half least juice until one cup at fruit chilled, at dinner, ice, boil then add one cup of and is not suitable cups of water together fruit. ANGEL is novel, yet PARFAIT. inexpensive company This dessert a handsome It makes cream above to make. of whipped pistachio cup of sugar a thread fine stream on the whites nuts or with candied and three-fourths inches three of in length. the parfait, violets, of a cup of water unt~l finc. and extremely simple dish by the addition sprinkled with ch?pped Bod onc crushed it spins 111 a Beat thc sIrup beaten pour dry. three eggs, Thcn 172 South Congregational Church Cook Book is cold. Add a scant the mixture until extract mixture to avoid salt water, cn~shed ice. and ice, glasses. elaborate, Let and fold in one pint of cream, into a mold or beaten can of a freezer, with equal measures the surround stand two hours or longer, vVhen if needed. (Should he considered hot apple pie may be substituted.) this dessert lightly and evenly tablespoon firm. cover of vanilla Turn the securely of salt and the salt the fill too or . II cllry A1ar/lIZ. renewing frozen expensive -]1.1 rs. Two cups of flour, sweet milk, one tablespoon of baking two h0l1rs.-]l.11's. powder, cup of C. E: Slocum. one STEAM PUDDING. slIgar, f cup of egg, one or dried of butter. fresh one-hal one-half cup two teaspoons Steam fruit. CREAM. into vVHlPPED JELLY WITH RI-IUBARB the \Vash stalks well, preserving kettle with .just ing. pound ?f pulp, add two ounces gelatine. mto a harder mold and set on ice to sti ffen. out and fill the center with whipped cream. small \\;atcr soft and then rub through of sugar Cook until of rhubarb, allow a pound cut enough of dissolved put int? pieces, a to keep frol11 stIck- a sieve. To each and to each q~tart the Jelly turn "Vhen firm, Turn STRA\VBERRY CIIARLOTTE. Take a quart of strawberries, of a pound cream and them in the juice of half dish; to a pulp and line a glass in the bottom of this dish: pint of double fingers; moisten mashed berries whip the cream to a stiff, dry froth then more u~ltil all lltshed WIth bernes. berries, .materia!s sugar are used, having cream; and split sugar; a dozen lady fingers, a cup of place half a the la~ly the bcrncS the cover with a layer of sugar; it and in this way of creal11 gar- and add a layer of a layer of t.O]) layer continlle Place on ice to chill before serving. \IVALNUT CREAl\1. tablespoon gelatine, One pint cold water, English walnuts. solved gelatine, with chocolate half cup sugar, cream, one-half one cup sugar, "Vhip cream, to cool at set sauce. Dissolve add little water the meats add nuts (minced), least one hOllr before bitter two squares to form syrup. one-fourth from half cup poltl?d ancl dIS- usecl, serve chocolate, South Congregational Church Cook Book ! 173 S U ET PUDDING. One cup molasses, one cup sweet milk, one cup chopped suet, one cup raisins, a small amount of chopped candied orange and lemon peel, one-half teaspoon soda, two and one- half cups flour, spice to suit taste. Mix well and steam two hours. W A L N UT LOAF. One cup walnut meats, chopped, one cup boiled rice, one cup tomatoes (solid part), two tablespoonfuls chopped celery, three eggs, salt and pepper, one spoon of oil or melted butter. Beat eggs, stir tomatoes brought to boiling point, add celery, then meats, mould into loaf, place in baking dish well buttered, and bake 40 minutes. Relish, slice cold and eat with jelly made of juice of tomatoes and jelatine.—Mrs. E. Benedict. into rice, pour butter over, add CARAMEL CUSTARD. One pint milk, three eggs, one-fourth cup sugar, one-half teaspoonful vanilla. Caramel—One-fourth cup boiling water, flour. -E. AI. G. SPICED CURRANTS. Five pounds tablespoons till two Cook down of ripe currants, of cloves and thick as you like them.-.Ll1rs. four pounds cinnamon, one of brown pint Locldey. sugar, vinegar. CATSUP. To one peck add three sieve, spoon black pepper; olw-eighth teaspoon about done.-Mrs. five onions wlth ripe tomatoes, cups of sugar, one teaspoon pepper, tomatoes red J. A. Verl~erlw. run salt, and of cooked one-fourth ginger, five pints chopped one teaspoon vinegar. fine. through a one table- cloves, Cook until Cook CELERY SAUCE. Chop together thirty ripe celery and two red peppers; sugar and two tablespoonfuls bottI e.-.Ll1 rs. H/ arrcn N. Fuller. tomatoes, ten onions, add four cups vinegar, of salt. Boil for six stalks cups three two hours and CHERRIES FOR COLD MEALS. PICKLED Cover pitted drain well then one pound for where cool. of fruit ten days or until put cherries with vinegar pound and jar one in a stone and let stand rrranulated b and stlr well is thoroughly 24 hours, sugar with . each mormng then put dissolved, sugar Can be sealed in glass cans without heating. -.Llfrs. VIRGfNIA CHILI SAUCE. J. J. AIathers01l. Twelve ripe tomatoes, three red peppers (take cups vinegar, two cups sugar, two onions salt. Cook three and one-half hours.-.Ll1rs. out seeds), and two table- A. Hicks. three spoons GRANGER PICKLES . f peck green one-hal . One onIons, large three cabbage, red peppers. Chop fine and drain, tomatoes, pour three about _____ S_Ol_'_th_l_COJl.ff.~:gati~JltllChurclz Cook Book 197 drain and one small cold \'inq(ar two days: one quart let stand seecl, one-fourth alIspice. celer'y seed and cover with cold vinee ..ar. use b .. m a out hqUlcl.-J\lrs. teacnp and add olle-fourth two whole It will be ready' of and pound mustard of tahlespoons to the two weeks. Albert Smith. keep the pickle fille salt Always pound uncler U TIORSER.\DISll vinegar. PICKLES. One gallon grated cucumber horseradish. pickles. one cup salt, together Stir all cnp sugar, scant and pour cold o\'er one cup small This will cure about 500 pickles. -Afrs. C. U. C/ar/~. One chopped vinegar. RELfSJ-J. sweet large fine and drained; pepper, six medium-sized season with sugar dill pickles, and a little cold -11[rs. A. J. Freer. Put up Cold.) then mix together thrce- one cup (no othcr), cup sugar, jars, fill up with the \Vill kcep two ycars; one-half cups of green peppers, one cup of salt, one each teaspoonfuls of teaspoonfuls each of and cut the t0111a- before measUrIng. colander. through to keep • CUCUIVl BER PICKLES-( (washed), gallon pickles pickli ng vi negar ga lion II einze's lllllstard. cup granulated }Jut in cans or One fourths ground salt, one cup mixed mIxture rcady to use in a week.-J\1rs. CHILI tomatoes, and cover and kecp under brine. L. SAUCE. one-half spices; quarts Eight three ripe stick three of vinegar, one-half cloves e-iwrer 'Jb two cups of onions, quarts and whole and cinnamon, and o-rated nutmel!. ground in small toes. and Boil too'ether then b Return from burning. hours to fire and boil until cups of sugar, three two \Vash pieces })ress peppers all b onions two Bottle L.> iV. Fisher. ' thick, watching closely and scal.-111 rs. J. 111. Peter. SAUCE. CHILI four peppers, and tomatoes: Put t wdve remove large tomatoes. sccds and stems in stcw pan and. stcw gcntly of salt, SIX of hI-own two of of clovcs, onc tablespoon all Two large onions, ] larc and chop onions of pcppcrs and chop. for an hour, sugar, two cups of vincgar, then acId two tablespoons 198 South Congregatiollal CIIt/rell Cook Book cinnamon, you want one of ginger, to make a large amount, boil one hour longer and bottle. If double the -lJlrs. recipe. fl. A. Turner. CORN SAUCE. One large head cabbage, fine, salt and drain watcr off in thc morning; chopped red over night, ears of corn on cob about large dissolve two with vincgar. Boil one-half tablespoons add two tablespoons, hour peppers, green each of mustard and and let remain boil one dozen cut off, add three finc; mix well, cover well of salt, one pint of sugar. in vincgar, choppcd twenty minutes, ancl seal while hot.-111rs. Fred Gill. CELERY SAUCE. Twelve heads of celery, thirty onions, spoons and one-hal four of salt, green tomatoes, twelve six cups of vinegar. f hours. Bottle for use. ripe tomatoes, of ten medium spoons sugar, three Chop fine and cook one CABBAGE RELIS.H. crisp cabbages, Shred olle pillt of hard, ill a salad bowl a fcw lcaves of place these lightly ful of salt tablespoon fuls cupful the cabbage, and one-quarter over of sugar; good cider vincgar.-Mrs. (level) lettuce cups; one-half teaspoon ful of paprica sprinkle this using a sharp knife; throw on teaspoon- and two this one-half now pour over Carrie leNS SaJlllUlers. A DELICIOUS suFficient l\i{EAT RELISH. cabbage crisp white add onc mediulJl of parsley; of salt and ollc-half size green do not chop too finc; pcpper, cupful of sugar; to make two two small onions scason with turn into garnish with button to the givcs zest Chop tngcthcr cupfuls; and six sprigs onc tcaspoonful a glass dish, Cllt radishcs appctitc and promutes add onc cupful to represcnt of vincgar. (lowcrs. This digcstion. INDIA RELISH. Onc pcck of grcen tomatocs, tcn onions, chopped of vinegal-, over night, in the morning, and one of water, take in a cloth to drain, let stand onc cup salt. put on two quarts minutes, vinegar, mustard pcppers, thcn drain, t\\'o pounds seed, one teaspoun chopped, put uf brown small twu tablespoons caycnne pepper, each of cloves, sugar, onc-fourth boil thrce together, off, drain fifteen pints pound white two green cinnamon Soutlt COllgregat£ollal Cilltrclt Cook Book 199 and ginger, tard see.d. but put or cloth.-lVlrs. H aberkorll. tablespoon twenty-five jars, one Boil 111 earthen of alls.pice, or thirty minutes, two tablespoons mus- seal, and tie with paper do not cover with parafine CUCUl\1BER RELISH. No.2 and Two seeded. hundred two dozen or onions, one-half peppers, red two cups of salt. or part fine; in a bao. peeled pepper~ and omons add over night s:~d, whole, English mustard quarts vinegar. cider cool place indefinitely.-lVirs. cucumbers peck remove ones, large green one dozen s.kins chop and drain two ounces seed, three :Mix well and this will keep in a JoJzn S. Robbins. lVlix all two cups one ounce and together stwar, celery seeds then best CUCUMBER CATSUP. bushel full-grown them with salt; put of sprinkle acId two dozen onions, cup up small; Take one-half chop them; over night; pound white mustard s~ed; CIder vinegar, making fill YOllr jars, two ounces tying pound cucumbers, peel and in cloth and let drain add one-half black mustard Mix well with best of and thick catsup, no cooking. -Mrs. F. 1-1. Turncr. seed, one-half black pepper, ground. the consistcncy it up closely. It requires PICKLED PEACHES. sugar, three pounds and cook till FRENCH PICKf ,1~S. One pint vinegar, drop fruit in hot vinerrar b seven pounds fruit; tender. -111 rs. F. 111cEh'aill. mix these, stand minutes water. brown spoonfuls ginger, all and together Onc peck of green throw over tomatoes thcm a tcacupful and six large onions, of salt and !ct over night. Ncxt day drain thoroughly in 0~1C quart IVlix togcther sugar, of vinegar mixed with four quarts of vincgar, half a pound of white mustard. sliccd; thcm and bod fifteen of two quarts two pounds of two table- seed, clove~, and bod of ground allspice. ground mustard; fiftecn minutes.-Jl1 the same of Cll1namon, put argllcr/le MUSTARD PICKLES. in ~hc tomatoes Baker. Take the small button equal quantities oniuns. of small Slice thc large cucllmbers, cllcumbcrs, cauliflower and separate 200 SOl/tll Congregational Cll1irclz Cook Book salted water in it a piece of alulll the pickles. over brine pick out the cauliflower, with strongly and dissolve the boiling oughly, brine. sugar, mustard. tard \ Vhcn thick and smooth, and prcpare To each quart of half a cupful the sugar Boil as much vinegar then cold, drain and peel the leaves the onions, for 24 hours; size of a nutmeg. \ Vhen as thcre wcre quarts cover scald the brine Pour thor- of of brown of ground and vinegar; mix the flour and mus- vinegar. Vcry nicc. J. A1. Peter. into the pickles. -ldrs. Stil- pour over of vinegar flour and onc-fourth cupful pounds the hailing take one to a paste with watct". TOIVIATO RELISH. Onc and a half dozen tomatoes, onions, chop thrce while draining, rcd peppers. one teaspoon one-hal and sca1.-A! onc cloves, and one-half cups two of cinnamon, together stir all f pints vincgar: rs. J-Iulltcr. choppcd onc hunch of celcry, fine, and drained, three f cup salt, two of pepper, one and and let come to a hail, one-hal sugar, COLD RIPE TOl\tfATO CATSUP. Fuur quarts a ftcI' being onc-half tomatoes, horseradish, two teaspoons peeled chopped: cup of salt, one cup of onc cup of gratcd of mustard ground tea- spoon of ground mace, one cup of sugal-, onc cup of chopped onions, cup of celery sced, one quart one teaspoon one t\vo bunches of cider of cclery, vinegar; of black pcpper, two teaspoons seed, cloves, or one-half thoroughly. of ground cinnamon, mix and -JIIJrs. I-J. I-I. Frain. CHILI SAUCE. cups chopped One unions, cloves onr cups sugal-, and onc-half four and cinnamon, salt. hours.-.lVlrs. PREPARED l\1USTARD. pints two teaspoons Boil peppers, "inegal-, of nutmeg three three tahlespoon three one cup chopped teaspoons and ginger, L. A. Ogden. Two teaspoons of hickurynut, Turn with over vinegar.-A1rs. it enough heaping 1l!ustard, two teaspoon boiling water James A1cMilll1ll. teaspoons sugar and to heat flour, a pinch it well, size hutter of salt. and thin One peck ripe TOMATO RELISH. tomatoes, and peeled chopped, and hung Soutll Congregatiollal Chure/l Cook Book 201 two cups of chopped oycr night; up in a bag to drain one-half choppcd, 0.£ one, cll1namon. Clip of barrel thrce two ounces white mustard requires 1\1ix and can.; uf vinegar, pints salt, two ClipS of or seeds. three no cooking sugar. four peppers, one ounce celery, six onions, seeds ground and keeps well. -AIrs. AI. E. Howe. HALF-RIPE 1'01\IA1'O PICKLES. Prick cach e&"g, for eight shced onions, spoon of mustard, over all cold vinegar.-E. tomato clays. ground , and put Thcn place cinnamon. that will hold up an layer of of table- and so on until your crock is filled, and pour in brine layer cloves tomatocs, an even and AI. G. CEO\V CHO\V. One peck green one fine; chopped Boil water. in two quarts one-half spoon black pcpper, teaspoon tomatoes. cup salt, fifteen minutes six onions, one quart and drain. fOllr green vinegar. Boil twenty two of vinegar, with cloves; one celery seed; onc cup white mustard tcaspoon two pounds -AIrs. cinnamon, sugar. F. AI. Luther. peppers. quarts ~llinutes seed; tea- one of cucllmbers them stand over night. SAND\tVICH PICKLES. and put f Clip of Drain well and cover with each white mustard of best these stand about of fivc cents worth sced anel celery seed; two ounces in one-hal the taste. to suit Let Slice one gallon vinegar, salt and let add cider seed, black mustard olive oil. 24 hours Slice onions before rs. Elliott. then can air-tight.-AI canning, PICKLED CHERRIES. Take the largest and ripest and l~ave ready cherncs, it well covcred, cherry a largc glass and fill up to the top With the best YlIlegar. is necessary, and no boiling it jar. . Fill reel cherries, rcmove t\Vo-tl~irds thc stem full ~vith I'-eep as the and the cherries will not shrivel. spices or flavor will be retained, PICKLED the flowcr two days; NASTURTIUrv[ SEEDS. lay the green After and watcr Drain and season sugar. Fill and pack in jars. it with mace the jars off, has dried then drain Bring and pcppercorns seed in salt and lay in fresh. ~~)lel\Va~er. to thc bOI~lIlg pOI1.It, vinegar and a IIttlc whltc to overflowing and scal.-AI. O. C. 202 Soutll Congregational Church Cook Book CHILI SAUCE. Thirty ripe sixteen peppers, pint vinegar. ten small tomatoes, tablespoons green salt, one Boil one and a half hours.-lVlrs. E. A. SZCJift. onions, five tablespoons sugar, small six TOlVIATO RELIS!--I. tomatoes, ripe and add two cups celery, peeled and chopped, chopped, two pounds granulated seeds of one, three cinnamon; six onions, vinegar, sugar, pints no cooking. drain one-half over cup chopped, two ounces Put in glass One peck in sack, salt, peppers, night barrel three mustard jars seed, one ounce tight.-l\Ilrs. seal cold; [IV. J. Russel. CABBAGE RELISH. One pint chopped one teaspoon onion, teaspoon cover with vinegar pepper, cabbage, salt, one-half cup three-fourths teaspoon chopped one-fourth (sweet); in the c1ish.-l\II rs. Russell. sugar, peppers one-hal f cup Hungarian until you can it OIL PICKLE. two quarts seed, celery slice very thin, put of onions, then heavy One hundred ground mustard, pounel mustard one ounce and onions, then layer On top put heavy weight off the liquor. ing drain cold vinegar sufficient let stand four hours, Mix cucumbers peppcrs, pour little oil on top before cucumbers over medium size, one-eighth cucumbers, one teaspoon whole black peppers, seed, one quart pound one-fourth sprinkling stand all night. anellet Put tahlespoon to cover; then drain dilute vinegar and throwaway of onions, vinegar. in a jar of Pare one pint olive oil, cucumbers a layer of cucumbers, salt, repeat. In the morn- alum in strong; the vinegar. in big pan; mix Illustard thcn a of powdered if pretty and pour gradually, and onions. sealing.-NJ Put into cans ay L. 1'dacey. and onions togcther celery seed, with oil and add vincgar, One-hal toes, one-hal cents worth Two cups sugar, vinegar; enough one ounce) 24 hours; through gooel. :MUSTARD PICKLES. onc-hal two grecn f peck small cucumbcrs, onions. large f peck small of celery, one f peck green heads pepper. cauli flower, Dressing:- toma- tell two cups mustard, tumeric to gi ve it picklcs, dressing, in cans.--Mrs. two cups the proper put each put pickles color flour, one gallon (nearly brine in. and heat in separate F. ]1.1cEhmz'll, ; prepare your then make your put Then South COllgrt'galiollal Church Cook Book 203 Canned Fruit, Preserves, Etc. CANNING FRUIT. see that screws fit properly. sealed: have to be filled a fter put on the top quickly, Second, the cans pan on stove it and elastics have in which is rollcd in hot water; screw tightly; Third, light but dry place; to keep tight. screw again and again, and keep in a cool, dark, General Directions.-First, the that and hot when are. pcrf~~t, frUIt botlmg each empty can is set fill can to over-flowing, as contents use. glass spoIls them. cans, cool, CANNED PINEAPPLE. and be \'ery particular Pare the fruit into ch.op fine and weigh in a large mIx thoroughly put filling cans, II1g them two weeks, working; if so, pour place in cans. it; add to it crock. them full it into a kettle is well to cut out the same weight Let and stand for 24 hours, After seal the eyes; sugar; of then leav- are .any signs of through and re- to see if there and heat tight. CANNED PINEAPPLE No.2. Thrce-quarter one cup of water to pieces with a silver pound sugar, to one pound to one pound of fruit, of sugar. allowing Pick the pineapple fork, scald and can hot. CURRANT JELLY. crush Gather fruit twenty minutcs, I~Iave sugar warm, sugar scorch; is acIcIed.-.lliJ rs. F. J-J. Turn cr. but do not before add mcasurc too ripe, for measure' and strain, juice of boil fivc minutes boil juice and sugar. after I-IEAVENLY 1-1ASH. Two quarts rind raisins, all minutes.-1\1rs. together currants, and half pulp of an hour; one quart pitted oranges, four add five pounds cherries, chopped sugar, Flo/dcll J oslin. • one p0l1n~1 Bod fine. cook ten Nine or ten ('-ood-sized sugar, Grate one quart ~vater, the quince, turn QUINCE I-IONEY. six sugar syrup quinccs, boiled with into boiling pounds into and granulated syrup. twcnty thick cook 204 SOl/tit Congregatiollal Church Cook Book minutes. to prevent glasses, which will keep like jell, often, Stir burning. and is vcry Tunl nice into jelly in winter. -11Irs. RobbiJls. SPICED GRAPE JELL. One and one-half peck of grapes, one quart ten cents worth together, strain and the same amount Excellent and of cinnamon, through of sugar. for meats.-lIiiss five cents worth jelly Boil lVarrcll, should it jells; cloth. till (Nurse). he made of cloves; of of vinegar, cook juice in glasses. 1\1easure put The currants must be ripe and freshly bag. until you can press out no more and return If possible currant over kettle kettle carefully. the fruit the boiling of July. over a preserving stand the reached cheese-cloth ure the juice a pound of sugar in the oven with hot kettle with thc currant five minutes, whcn the stove. little pour dry place. Observe it and while it has all boiled in glasses it the jelly before leaving currants or press tile point and when picked. Put fire squeeze them through it on the stems. the tenth Pick into and crush it with a ladle or potato masher; have a 1\1eas- then weigh in a pan as, the it boil briskly and fr0111 a in a cool, kettle; it to the preserving the sugar Put and let it heat or discoloring. the fire and let claar open scorching juice over it is boiling. five minutes sugar, the kettle through. Stand stir longer the Stand in the hot and seal strictly. tightly. juice. juice. cools time jelly this Iift As it to a pint of the as possible without GRAPE CONSERVE. of grapes; putting quarts and Two quarts cook separately, skins two oranges the oranges mix the ingredients and one pound slip the pulp out of pulp through the the juice of of English walnuts, sugar; the skins then of and add strainer. two and chop the rind of and rind thick. E. V([1i 1-loCSCJl. and couk in a little sugar, also chop the nuts together and cook until -So STRAvVnER RY ]A1\/T. fruit the and wash to ol1e quart of pulp; is very juicy: this will takc very thoroughly; thrce boil down or I f very four thick jam can be and set scaling. in a cool place. Raspberry Removc stcms sugar thc take one pillt of thick. fruit as the Put hours. into stOllC jars enough it will keep without made in thc samc way. • GR.\I'E BCTTER. Nine pounds pounds of sligar. then put then put careful not to let them through them with oj grapes. six pounds of sweet Cook the grapes a clJbnder: in a little water cook the apples the grapes very it burn; and nice.-llJ cook two rs. Ceo. apples, four lIntil soft, until soft, being ]-f. Corbill. hours, BLACKBERRY JELI--Y. carefully: through Look thc bcrries ovcr then through Strain n.1ash thoroughly. tIght, a Ilannel ~dd a half pint of granulated 111~0 a porcelain ~l11se the jelly 111tOthem, jelly-bag. sugar. k--cttle, add thc sugar in cold water glasses them on a wet and set put a muslin them in a jar and hag first, pressing To each pint of juice at a time twenty minutes. the jelly jouring Put one quart and boil before tea-towel. APPLE RASPBERRY JArvI. Stew fresh apples . 111 stewing one cupful t?gethcr, CIOUSjam, thcm. of raspberries thcn seal better To two cupfuls and onc to a sl1100th pulp, using very little water add Boil up a deli- of cupful 'fhis will be found the raspberries the stewed in glass apples, sugar. alone. jars. of if made of than PEACH 1\1/\ R1\/IALADE. Peel fr~e-stone thIrds syrup fruit, stirring. and remove the stones from one-half a bushel peaches. sugar as much is thoroughly and let cook \Veigh them and make by weight cooked and until the there as skimmed, begins a syrup .of After it over is fruit. pour to settle of two- the the before Then stir constantly fruit until thick. GREEN GRAPE lVIARlVIALADE. the fruit in a porcelain Pick to cook each gallon through to one pint of pulp. ing closely, or jars. of a wire sievc, fruit. as carefully kettle, Cook until allowing allowing one pint of water from the stems, wash and put on to rub sugar twenty-five minutes, watch- into bowls soft; when cool enough, one pint of granulated Boil hard for it burns take off and pour Cover with paper when cool, same as jelly. easily: The gooscbcrry is somcwhat ncglected by the majority housckeepers. and is besides , It makes that o'oocl , b 1110st delicious in some dessert jelly. and dIshes. of prc-:c;erv~s, 111- 1~or 206 Soutlt Congregational Churcll Cook Book and let having removed all five minutes. At and let them cool them aside. the stance, wash a quart of gooseberries, 1Ylakea syrup of one-half cup of water and two cups stems. that of sugar, it boil tender enough time add the gooseberries two cupfuls to mash. Crush them and set of milk on the stove to heat, and when the berries are thor- them simmer gently for five oughly cold stir minutes. A little nutmeg grated over the top is an improve- Finally remove from the fire and add the well-beaten ment. yolks of two eggs. This is to be served very cold with cream and sugar. them in and let the end of till Put to roast pork in the winter Gooseberry sauce is fully as good as apple sauce as an ac- It may be recipe up Let then pour into glass companiment made by following to the point where the berries are added to the syrup. them cook until jars and can at once. they are clear and tender, in the foregoing the directions time. A sort of jam that add three pounds of sugar is an excellent and inexpensive ~or tarts when cold weather makes such things ltlg may be made from gooseberries. gooseberries over to cook with a cupful of currant them boil rapidly and stir with a wooden spoon. berries begin to burst, is reduced to a jam. It requires ~i1l1niertill the fruit mg. Turn this jam into glass jars, and if, after the syrup and the fruit have separated, filling seem appetiz- Put six pounds of ripe juice. Let vVhen the and just long cook- three days it must all be reboiled. Gooseberries may be spiced and thus become a very good Remove all the stems from the berries, six quarts of the berries cook the end of that each and boil a few moments addition to the larder. put the berries have nine pounds of sugar. with the sugar time add two cupfuls ot vinegar of cloves, cinnamon longer. The fruit should be thick like jam when cold. for an hour and one-half. and one tablespoonful them in a colander and wash thelll. and allspice, Let At For GREEN GRAPE JELLY . . Take grapes full grown just before they change color. PIck them from the stems, wash and place in a porcelain ket- tle, with just enough water burning. turn into a flonr sack, or any suit- When all are cooked soft, able cloth, and hang where the juice can drain into a jar. \i\Tcigh the clear juice and set on the fire in a porcelain kettle. After sugar it boils ten minutes, add its weight to cook them without in granulated Soutlt Congregational Churclt Cook Book 207 ten minutes more. rises. and boil just before tak- !o make a nice red. add some red sugar-sand mg off ~he fire. the glasses in hot water before putting the hot JeJ)y in, and let stand till colel, then cover in usual way. the SCUIll Skim off 1 I cat that RIPE GRAPE JELLY. fully ripe; Then strain, Boil about remove the skins and scald, using Take grapes and to two measures of juice the pulps only. put three of sugar. five minutes. the quantity boiled at a time the nicer the jelly will be. Fill your glasses while the jelly is hot, and when cooled, cover over with paper the tops, using the unbeaten white of an egg for paste. 'The smaller PEAR JELLY. in enough water Cook the fruit until soft Strain tl~rough a coarse cloth, and to every pint of juice use a half- pm~ 0.£ sugar. By using one-half as for common use. fn.Ilt, It requires more boiling, but ~ttll, if preferred sweeter you can use as much sugar as juice. Iilavor with lemon. the amount of sugar is nicer to cover. PLU1"I PRESERVES. Five pounds plums, after peeled and pitted; SOur apples, peeled and cored; eight pounds granulated stew until weIl done and seal up in l\1asol1 jars. five pounds sugar; -AIrs. L. N. Fisher. , CITRON PRESERVES. Peel and cut citron in strips, seeds out; sugar; use one pound granulated citron, often, being careful not sliced lemon ; for each two gallons, and caI1.-Mrs. L. N. Fisher. to burn, and when done, put to each pound of stew slowly,. stir 111 a let stew five minutes more, TUTTI FRUITTI. One pound fruit, uncooked; one pounel sugar, one ~int best alcohol, one tablespoon ful salycilic aciel.. Keep addmg fruit all summer from strawberries to late frl11t. ,-Myrtelle T1trJler La'wrellce} Lincoln, Neb. JAM. five pounds sugar, Five pounds three pounds four oranges, one teaspoon ful mace, one teaspoon ful currants, raisins, aUspice. Cook to a jam.-k!)rrctlle Turncr Lawrence. Drs. Burleson & Burleson Established 1899 RECTAL SPECIALISTS OVER 4,000 CASES CURED loa Monroe Street Grand Rapids, Miohigan. FRANK J. COOK, Cashier. Citizens Phone 8090. Bell South 44 When you have a deposit call us by phone. CHAS. A. SPEARS, President. Put Interest in our bank to your CREDIT, A deposit whenever you HAVE it; is added if you will HEED it, be money whenever For you there'll you NEED it. MADISON SQUARE BANK AT THE X X X X Guaranteed Security to Depositors $200.000 We pay 3~ per cent. interest and Loan Money on Real Estate and other Good Securities Jfigh Class 3ailoring for men at POPULAR PRICES, Walk up a flight-it saves money 3he Brown 3ailoring Co. 107 Monroe Street, Over Chapin's Start Right! Dont expect good results without your kitchen well supplied with the proper utensils self a great deal of unnecessary work. pleasure .. the necessary means I Keep and save your- It will make your cooking a Our KITCHENWARE DEPARTMENT is stocked with fuliUnes of TIN, WOODEN, ENAMEL, GRANITE, ALUMINUM and EARTHEN W ARES besides hundreds of articles made for SPECIAL PURPOSES. FOSTER STEVENS & CO. Soullt Congregational Church Cook Book 209 For Cold 1\1eats.- .• three-fourths cook ~ sugar, currants seeds, rals1t1s.. 1hen cook, pulp Wltl.1 ch?pped a short parafine, III a little and set away, tllne COVSERVE. CURRANT currants, quarts Three seeded raisins, pound strain and and when two ready oranges. before rind three if you addino. b to fill, add previously of sugar; ready in jell glasses, pour for use. pounds object of to suO"ar and b and juice cooked, cover with T. H. Haberkorll. -Afrs. GRAPE CONSERVE. slip pulp out of Two quarts grapes, putting sugar; rately, ~u.arts JUIce and rind converse. pulp through one pound of two oranges Add the nut meats strainer, of English prepared then add skins walnuts, skin and cook sepa- and two The as currant the same chopped. last; place in jell glasses, etc. -Afrs. H aberlwrll. Five pounds English walnuts. three fine. and boil until add other lemons Put sugar thick, ingredients, PEAR CON SU1\nVIE. fivc pounds raisins, chipped, seeded and,rincl pear, one pound and two oranges on pears, let stand over night, then add pears, boil ten minl1tes.-Jl/rs. sugar, chopped, of one orange one pound juice of chopped drain off liquor hour, then /-1. Frain. boil one-half Ii. GINGER PEAR. Eight pounds of preserved syrup and pound ginger, make chopped pears until hour; tender; put of pears, ginger, of ginger, one-half and add lemons peel and chop pulp. add to pears and boil another pounds lemons. one quart pcars of water, eight four and boil one hour; sugar, Chop sugar boil and of in jelly O"lasses and cover with parafine wax. -Af rs. J. T. Miller. b QUINCE HONEY. six pouuds granulated One quart water, quinces. Boil and boil until the first thick two and add quinces This makes like jelly. sugar, eight grated as soon as grated three If. Frain. quarts. -11frs. Jr. I-IO\V TO COOK AND PRESERVE In selecting you should a husband, silvery appearance. as in buying a mackerel; HUSBANDS. not he guided by the nor by a golden 210 Soutll Congregational Churcll Cook Book a salmon. Do not go to the market Be sure to your door. is far better learn how to cook him. It and select him your- for him. The to have A pre- if you have care, him is niccly washed. hut do. With is best; it will the fincst porcelain pipkin, you wrap them freeze by their them in a stew by irritating them; It cannot goocl when managed he supposcd still others of for kettle but the let keep roast lives. and an earthenware lincn in which tint, as if you wanted differ. self, tastcs best are always brought none unless you will patiently serving nothing see that A good many husbands Some women go about and blow thcm up. Othcrs othcrs some others thcir tender when properly ber of buttons strong silken apt ncss and cheerfulness. with him. husbands sugar no vinegar him, but watching kettle. treated you and the children, unless YOll become If he sputters do this until it must the while, to be weak. Make You you wj1\ form of what treated tightly or pepper careless in the cannot called cord, lcst fail are utterly by mismanagement. it as if their husbands wcre hladders- spoiled they \Vith called and ways comfort-as ca.relessness keep them constantly any husband but and mended. sewcd on, that in this way, can kcep thcm in a pickle a clcar, steady Set him as near the rcquired tie him in the kettle the one fire out of this as seems and fizzes, do not be anxious. they Add in hot water; indifference; and words; all will be are num- by a is love, neat- to agree Some a little but call kisses, spice improves him gently, to the close If thus nicely with as you want, and set him in too cool a place. too to know when reliable, flat he is done. agreeing and he will keep as long confectioners judgment. Stir and A little he he done. quite duty the are on any account. be used with find him very BEVERAGES. (Coffee, Tea, Cocoa and Chocolate.) Boiling watcr or cup of coffee water, qualities of water just brought is a very important tca. Not water to the boiling escape by evaporation, point in making a good fresh has boiled, of the natt1r~1 a very insipid that point. Most leaving but 501ltll Congregational Cllurcll Cook Book 2 I I ruins liquid that the tea a dat-k, dead look. used again. of aroma \Vater the best coffee, the in the teakettle must not be and gives left TO 1\L\I\:E COFFEE. Allow one tablespoonful fa: the pot; mix with egg- thIS. ol~e cup of cold water; untIl amount then let reaches ?f water, It stand where the freshly It of coffee for each person, (one to a cup of coffee), stir well, and put over and one pour over a slow fire boil ing point; let boiled; then it hoil add for the required two minutes, it will keep hot. hut not boil. Cookery for the Sick. HO'vV FOOD SIIOULD BE PREPl\ RED FOR THE SICK as his medi- . A patient's It must hy waiting cme. or overcooking. to the pat iellt too soon, nor delayed \\Then very light food must be given not he ready or because unt il too soon and spoiled it the appct ite is gone. as punctually is rcady. served nourishmcnt, frequent diet. at more a normal such as liquids intervals There must feedings. the ill cases of extrcme than when be sufficient It requires are served, the in- time a closc and food debility of of disease just what the l)atient while amount its assimilation however. between to a nicety from ravages the streno"tll of the weakened disease. of and nurse to determine b thc powers. age, given, be no deviation also frequency from the rules made with daintics I f you havc not sufficient to his knowledg-e your physician rather etc .. the nature should feeding. The ~ondition of enable and strength the the of of And there laid down by the doctor sent hy kind but mistaken confidence in your mcd~cal of how to feed yonr SICk. supposed risk your than rest. reaches increase to gauge they are given valid for study exhaustion will does not overtax patient, physician the nom-ishment should or experiments friends. adviscr better knowledge. to trust change nature Milk is frcquently especially for weeks. 1\'IILK rOOD. the only nourishment in typhoid fe,'er. whcn it should allowcd a paticnt be the 212 Soutlt COllgregational Churclt Cook Book only nourishment the milk diet found to disagree rect the difficulty Take given for agrees nicely with twenty-one clays. the patient, cases it is of a little lime water will cor- In most but when by acidity of the stomach. the addition if caused through stewing ,a coarse the meat a chopper the breast take half of and steam it freed [rom fat. the white meat of a boiled chicken. \\Then the chicken is cut up for in a little water with a stalk of celery and tiny piece of bay leaf. if you have one, \tVhen done put or pound very fine in a 11l00iar or chopping Then press the chicken through and half a broth, cup of milk to hal f a cup of the chicken pulp. a level tea- and when it bub- spoon of sweet, and stir bles add a level smooth; creamy; season with a little salt and tiny pinch of nut- add the chicken. of butter meg or mace. Let get vel'y hot and serve. use two tablespoons in this and add to the hot broth .. sieve, 11l0istening with a little of T'ake a cup of chicken broth Put starch then add the liquid and stir and cook until a sauce-pan flour or wheat fresh butter_in tahlespoonful of cream and mix the Instead flour bowl. of BEEF TEA. round; over Then one-half Take beef place over chop or grind from the neck or the beef and herbs occasionally. point through use one pound of beef, one pint cold water, one small piece of celery, one sprig of parsley Pour water stirring the steaming color. Strain salt. crushed cup of cold water point, Strain it fine; bay leaf, and two cloves. and let soak two hours, to the and season palatably with take the white of one egg and the the egg and half a the tea. bring tea to the boiling to five minutes. rs. J. A1. Peter. Invalids). very clear. of together. and water the fire and bring to change and steam just a fine strainer add the egg. through Beat the beef and serve.-A1 long enough to a quart 1f wanted and boil cheese cloth, three shell Take the indigestihle all of bread with salt and pepper. fihers and strings. thinly with the raw scraped and place another and scrape with a silver Spread beef, sprinkling slice on top. knife, leaving one thin slice lightly SAI4S13URY lightly with parsley, STEAKS. pepper Season ~Iix carefully; beef. have edges as thick as center. form into flat ovals and salt, some scraped and broil or pall; BEEF SAND\VJCHES-(For round steak Soutlt Congregational Clwrcn Cook Book 213 LE1'vION SPONGE-(For ounce . One-half SI.Xeggs, whites dIssolve gelatine water. and add to yolks, place in molds; Beat gelatine, two lemons, beaten in juice separately, and grated the yolks and sugar one-half rind of to a cream, beat well: the cold with whipped then serve Invalids) gratecl . rind of one, of sugar; over hot gelatine stiffly beaten whites; cream. -A1l1la L. Denny. pound lemon, strain BARTHOvV'S FOOD. tablespoon One cup of milk, one rounding and let stand together point come to the hailing one cup of beef stir from fire, add the beatcn salt and pepper and it tea, ten minutes: then place on the fire, the sago is clear; ful of sago: mix let add remove lightly with rs. J. AI. Peter. to the boil: season and boil until until yolk of one egg. it comes is ready to serve.-Al APPLE COt-e three Place in a bowl stand two hours, apples without and pour over and strain. VV ATER. peeling, half pint of cold water. steam until ttender. Let FROTHED EGGS. Savc the yolks in the half shell, bcing careful beat each white thm; saucer or piece of and placc one yolk in it. scason lightly with toast. salt scparately until 1YTakea slight very stiff; depression Bake two minutes and whitc pepper; scrve at once. not to break place on a in the top, in a hot oven, BREAD JELLY. One roll, onc Icmon, one quart of watcr, sugar the crumb away takc cutting pale brown water; let it strain a little lemon through of a pcnny cut it sidcs. over crust), on both it simmcr is, usc thc center (this roll in thin slices, Put and toast thcm into a quart the fire till it has hecome a thin cloth, and flavor it immediatcly juice and sugar.-M rs. A. Broome. to taste; after them to a spring of a jelly; with INVALID DISI-IES. two slices of stalc bread tuast in size, them a nice brown, lay in a bowl. half cut sprinkle an inch thick; cut them into squares a littlc salt over and pour on a pint of boiling water. Panada. the crust. two inches off of them, 2 (4 Soulle COllg1'egational Clmrcle Cook Book Two ounces BARLEY \"1ATER. (Time, Twenty of pearl barly; ARRO\V-ROOT :Minutes.) one lemon; JELLY. sugar to taste. two heaping teaspoonful white lemon the arrow-root and rub smooth; stir be on the fire, and actually sngar; wet then into boiling arrow-root, cup boiling water, one One Bermuda teaspoonfuls water, should the sugar and pour fla voring with rosewater. all ready melted into it; stir until clear, in the jelly to forlll. Eat cold, with sugar teaspoonfuls juice, and in a little of best two cold the hot water, which time, with in cold water and cream, the at Cut in small part of both; boil SCUIll, and when reduced pieces, it gently SOUP FOR AN INVALID. of beef one pound in two quarts strain to a pint, BEEF 'rEA. or of water; Illutton, or a tal(e off the season with salt. it; Cut the fat into small meat to draw out strain and salt the juices; to taste. from a pound dice of like pieces; first beef, add one pint simmer very slowly thOen cut the lean of cold water then for an hour, ANOTHER-(Better Put the cut beef, or can, cover bottle in a kettle of cold watcr; and cool, simple boil one hour; you juice or essence safely can as prepared tightly so that For The Sick). above, no water prop it up so that then set remove of beef. the kctt Ie aside and the bottle into a wide-mouthed can enter; it will stand place firmly. to cool; when the you have 1\1 UTTON BROTH. Two preferrcd, nearly colander; remo\'e an)' use, salt to four pounds in cold watcr all day, or until liquid place of mutton enough the meat in ice box (not to cover; is in shreds; over night; piece lamb), not boil, simmer, strain through next morning, neck the grease, which on the jclly; rcmain take one tablespoon to taste. Excellent ful in fever.-llI risen, has kcep on ice and when being careful to one hal f cupful not to let for hailing water; rcquired rs. E. C. Elliott. Soutlt Congregatiollal Church Cook Book 215 BEEF ]ELLY-(For Invalids). Three small onions, three small or one and one-half sugar, onc of beef; a few whole carrots, spoonful of onehalfpounds ents and -and let quart till sold: hot water. in succession: lastly it the beef; stand until and let then take off of water cloves and black pepper, slicc of ham, put in the onions plclce the ham on top, two calfs put on the to a soft mass; no water; reduccd it boil one hour; the fat. Use by dissolving strain one small feet, one and other then the calf's the then side of and let large tea- and ingredi- feel, range add stand in a little a Pour two quarts till Stir of walnut. often ordered with milk to neutralize LIME \IV A TER. of hot water let slacked: stand over. unslacked till clear lime size bottle' and acidity of stomach. -11,1rs. E. C. Elliott. ' GRUEL. rvlix a tablespoonful acId a small boiling water, or eight minutes. and water, removing and should pinch of salt, and let If sugar but add any flavor it stove; not have the faintest from the and stir it boil; being of corn meal with a little cold water; into a pint of stirred six in with cold meal after smooth, it. it smoothly constantly it or cinnamon, put as nutn:eg, gruel of a scorch about is desired, suspicion be very should for Boil ecnrs the~bboil grate, a little salt; EGG GRUEL. hours from onc to new milk and thickcn with the cgg and add to three enough until hard exccllcnt in case of nausea. BARLEY \VATER. boil First thc barly throw that water away some boiling watcr over stand time. pint of boiling watcr with the barley water, for a short over adding to cxtract in some watcr and put it Cut a lemon very thm, pour one-half the barley (one and one-half in~o a jug; pmts), pOl~r and let It the coloring it, with a littl.e .sugar, and mix it the lemon Jtttce. A STRONG BROTH. One pound of vcal; one pound ~f beef, one pound scrarr-cnd of a ncck of mutton; a Ilttlc salt; thrce of quarts the of b 216 Sou/It C01lg'regat£ollal Clmrclt. Cook Book Put the above quantities water. with a little salt, and a few whole peppers. Boil until to one quart. into three quarts of water, reduced CHICKEN BROTH. Take an old fowl; stew it to pieces with a couple of onions. Season lightly with pepper and salt; skim and strain it. BEATEN EGG. One egg; one wine glass of sherry or one cup of tea'; Slwar to taste. An egg beaten up in tea or wine will be found ve~y strengthening to take the yolk only, as it is lighter. for invalids. is better It CHICKEN PANDA. it up into small pieces; put Skin the chicken and cut it up into joints; take all the meat off the bones and cut it into a jar with a little salt, tie it down and set it in a sauce pan of boiling water. then pass it it could be made through a sieve with a little of the broth; in a hurry, time is allowed. Do not put it is hetter when longer in two hours, but It should boil to six hours; from four the wings in the panda. EGG CREAM. froth; sugar Beat a raw egg to a stiff and half a glass of home-made of white or black cherry wine; beat well, add half a glass of cream; beat thoroughly this is a full meal for an invalid, and is especially good where or stomach, prevents add a tablespoonful blackberry solid food being used. and use at once; throat, mouth trouble of A pan of sliced, ra w onions placed in a room where there or any disease, will absorb the poison and pre- Each day there should be fresh ones and to is diphtheria vent contagion. the old ones burned; wash the hands remove the odor of disagreeable substances. ill mustard water One tablespoon ful of. turp:ntine kept boiling in a room .w1l1mOIsten the atmosphere breathing when there IS throat or bronchial trouble. and t\Va quarts of water and relieve GRApE CORDIAL. To one quart of pound of white sugar .man. ripe grape juice, add one and one-half of gt-ound cinna- for half an hour; bottle and seal while hot; and a tablespoonful Simmer Sou!ll Congregational Church Cook Book 2 17 will keep a year; when you wish to use it add twice the quan- tity of ice water and to a quart acId the juice of two or three lemons. for hot weather. is clelitious, This CUSTARDS and refreshing FOR TI-IE SICK. eggs, three Three-fourths quart of milk, very little salt; add eggs, beaten well, and salt; place in double boiler, heat well, 'one-half cup to the then top and place in pans (scant), sugar milk, sugar pour of water. into molds; grate nutmeg over A. Foote. GELATINE Bake in slow oven until set.-Bertha FOR THE SICK. (heaping), two lemons, grated together One tablespoon gelatine water, one-half cup sugar, dissolve gelatine, place all a boil; cool; may be served with cream.-B. quart of rind of one; in pan, and let come to a fine cloth and place in molds, and strain through three-fourths A. F. ARROW-ROOT. One pint milk, one tablespoon an-ow-root dis- solve in little milk; cook in double boiler twenty-five minutes; then add one cup cream; stir until thoroughly mixcd; place in molds and cool.-Bertha A. Foote. (heaping), GERMAN CUSTARD CREAM. Put one cup of milk and onc cup of water in a double boiler and scald. Thicken with a little well dried flour or rice flour wet with cold milk add a pinch of salt and a very little of the thin yellow peel of lemon; sweeten slightly and cook well, then add the beaten yolk of an egg and cook a few minutes longer. the white of the egg stiff with a flavoring of nutmer)" or cinnamon and serve heaped on top of the soup. Beat b UNLEAVENED WAFERS. of butter. into a pint of Chop a teaspoonful flot~r; ~alt slightly and make into a dough WIth .a s~ant cupful of. mIlk; thm, cut the dough should be stiffer into round cakes and roll each of these as thm as paper. It Prick with a fork in a dozen should be as large as a teaplate. places and bake in a pan that has been floured-not buttered. Bake in a quick oven. than for bISCUIt.R?ll out The wafers should be brittle and dry. They are appetizing and general favorites. 2 I 8 South Congregational Church Cook Book WHEAT JELLY. for Add This excellent the sick. dish of salt is a most of a teaspoonful and let it come to a boil, in some coarse crock on back of range quarter of water of entire wheat earthen hot milk as you had water hour. unless When and set away to get cold and firm. Stir often you allow it ~lone, stir and pour granulated for an hour; to one and one-quarter then add a lJuartet- of a scant cups 11 cup Cook in an then add as much for another it will not burn too often. into small cups wet with cold water it cook slowly and let to prevent to cook too fast. sticking; Do not enough form. stir CAKE-(For JAPANESE One cup sugar, cup milk heaping one-half and spoon Flavor with juice of one lemon.-Bertlza salt; mix well; SPONGE yolks of three then (heated), baking teaspoon fold in lastly one eggs, beaten one cup Rour powder, the whites the Sick). to a cream, sifted one-fourth beaten add twice, tea- stiff. A. Foot. Some Doubts.-Do not waken the invalids in order to hint feed them. Do not ask them what as to what you intend Do not allow food to remain Do not use coars, or discolored silver. they would to give them. like to ha ve or even in the sick room. hcavy china or cracked or nicked dishes odors, the eye of by its freshness. let Do not Do not have Oowers but place a dainty in thc sick rool11 that have rich, heavy so that aroused lJlossflt1l on the tray bud or interest and the invalid will he attracted the odors of any cooking pcnetrate to the sick r00111. Do not overload dishes. the tray with food, or overcrowd with Do not cook more any fooels except heat made in considerable so as not than is nceded hroths quantity; and clear reheat for one feeding, or soups which must re- be these over boiling water; to allow them to reach hailing point. South Congregatiollal Church Cook Book SIMPLE REMEDIES. 219 BATH FOR THE NERVES. sea salt, Take of four ounces, spirits of camphor, ounces; ounces and sufficient hot water the salt in hot water, and let the spirits of ammonia shake ancl bottle for use with a soft sponge; body; spirit of ammonia, two ounces; pure alcohol. two eight to make a full quart. Dissolve Pour it cool. into the alcohol Add the salt water, and camphor. the rub all over rub until the skin glosses. lVIOST EXCELLENT LIN Al\/IENT. Oil of wintergreen. 10 cents: 15 cents: oil of cedar, 10 cents: oil of spirits of camphor, 10 cents: spirits of 5 cents: one ounce of and a one quart of vinegar. boil clown to one-half, and apply externally.-Curecl peppermint, arnica, 10 cents; turpentine. when cold, mix thoroughly sprained ankle in three days.-J spirits of ammonia. ohn Fahringer. COUGH CURE. One-half pound rock candy, one- half pint rye whiskey; boil until dissolved, and bottle for use. Dose, one teaspoonful is harmless, to six times per day. two ounces glycerine, This four and cures where a cure is possible. TO l\1AKE DANDELION Four quarts of dandelion blossoms, four quarts granulated sugar, two lemons. grated water, pressed yeast, blossoms and water and yeast together, for two days, without stand until and add. then strain again, put tight corking, until clear as water. CORDIAL. four quarts of boiling three tablespoon fuls com- let the nne, one orange. lukewarm. mix sugar. lemon in a co?1 place 11l a keg and let It work Strain. and put -AIrs. Alar)' E. Keyes. DRINK FOR THE SICK. Put a quart of new milk into a large and thoroughly three fresh raw eggs; Let patient drink cleansed bottle drop in the whites of cork and shake hard, keep in cool place. all he wants. 220 Soutlt Congregatiollal Cilurcll .Cook Book EGG LEl\fONADE. vVhite of one egg, one tablespoonful juice of one lemon, one goblet of water. stomach grateful JELI---Y WATER. in inflamation of lungs, of pulverized Beat or bowels. together; sugar, very Jelly dissolved fever patients. in cold water, not too sweet; give this to RHUBARB SYRUP. half ounce solve to syrup is removed granulated syrup. pated One ounce rhubarb, one ounce essence of peppermint, and soda with to boil well; it the rhubarb allowing from the sugar stove; and water, to make the and make about This is especially for children who are or do not digest their food properly. of simple bicarbonate one pint cold water a little and add peppermint soda, syrup; one- dis- anel add it after simple use as thick as maple consti- syrup, either -lVIrs. Vall Kcurell. OLD-FASHIONED COUGH SYRUP. One-half CU]) molasses, lemon, it begins one -half sugar, until tablcspoonful taste "sharp." glycerine and healing goOc1).-lvIrs. Corbill .. to thicken. of glycerine, Takc (I have used is used cut let all boil over fuls of dark two tablespoon fine; Removc and vinegar from the enough fire, a teaspoon flll whencvcr it in place of hutter. as you cough. is more this in my family and add to make brown a slow fire one it The soothing, know it is LINIl\1ENT. Onc-half pint bcst alcohol, five cents worth carbonatc of ammonia phor, spoon fuls cach of sweet uil and turpcntine. shakc well. in a strong matism and ncuralgia. little and App]y with pint bottle, and nitrate of potash; Put \Vill friction. each gum cam- two table- together rhcu- all relieve -A1rs. J. lvI. Peter. CURE FOR LOVE. Into a pint of the water of oblivion, put of the essence resignation. grains; after t\\'o grains; of prudence and patience. and of sound stood they havc judgment, simctimc, one drachm; mix well, takc off thc scum of of each three and fanner South Congregational Church Cook Book 22 I remembrance the filter of coml11on sense into a bottle of stopping drachm night bear it, reducing the dose as the disease decreases. by one who has tried it. and sweeten with syrup of hope; pass it through firm resolution, indifference. a the constitution will Endorsed tightly with the. cork of and morning, oftener Take if it xxx Oyster Oishes-- Additional OYSTER COCKTAIL. of vinegar, one tablespoonful two tablespoonfuls For six glasses of cocktails, One tables{X)onful of horseradish, take two dozen small oysters, put four in each glass and cover with a teaspoonful of the fol- lowing mixture: freshly grated, of of lemon juice, one table- tobasco sauce, spoonful of chili sauce and half a teaspoonful of salt; a table- spoonful. of of tomato catsup may be used instead of the chili sauce. Mix and let stand on ice until The cocktail glass in shape to the champagne glass. The cocktail may is similar be served in grape tomato cups, using the pulp in the dressing. and a tablespoonful half a teaspoonful ready to serve. lemon shell or \iV\orcestershire sauce fruit, OYSTER COCKTAIL DRESSING. Four teaspoons tablespoons mild ketchup, three teaspoon salt, pinch of red pepper. horse- vinegar, radish, This will serve one-half six persons. serve in stem glasses or ice cups, on small plates; pour sauce over oysters and serve very cold.-A mza /-1eJlscn MicJzaelsoll. lemon juice, one teaspoon Allow six. oysters to a person; teaspoons three ESCALLOPED OYSTERS. Butter a baking dish; have at hand oysters that have been rinsed and juice that has been strained. Put a layer of oysters in the bottom of the dish. Cover with rolled crumbs, clot with bits of butter and season with salt and pepper. Continue in layers of oysters and crumbs until all this way with alternate are used. Turn over the dish enough oyster liquor or milk 222 South Congregational Church Cook Book Cover the top of the dish with but- to moisten the mixture. twenty tered crumbs and bake until brown. Serve in the baking dish. The escallop may also be minutes. If the baked in shells or small dishes are used, send each to the table on a folded napkin placed on an individual plate. casseroles or ramekins. It will take about individual OYSTER For the sauce, salt and a quarter Select small oysters about COCKTAILS. the size of blue points, counting drain them well and cover with five only for each person; to shaved ice; place in a bowl sieve and set over a deep bowl to one pint of red drain in the refrigerator. lemons, one teaspoonful tomato catsup add the juice of four of paprica; shake well. of teaspoonful the five of Place this on the ice also. At serving time put Place oysters on the top a lemon point and a small sprig of parsley; set glass on neat bread and butter plates; serve with salted wafers, that have been crisped in the oven. to the mix- ture of so many of the hot sauces for the cocktails, especially the ladies, so use your as to please the most of your guests. LITTLE judgment when serving, cover with the sauce. in each cocktail-glass, l\1any object OYSTER PIES. vVash and drain your oysters, Line little individual dishes with plain paste, rolled quite season with salt and full with cover them first with a layer of cream sauce and then Brush the top with a little milk thin. pepper and fill the dishes not more than two-thirds oysters; a thin cover of the paste. and place in a hot oven to bake. SALT CUTLETS. Soak thin slices of salt pork in milk and water over night. Dry and 1'011 each slice in flour and fry crisp and brown in bacon or ham fat. Drain and dip each slice in beaten egg and roll to the hot fat in bread crumbs and return for a few minutes to brown the crumbs. SCALLOPED HERRING. Soak four or five Norway salt herring over night. Divide down the back; remove all skin and bones and cut into sqnares. lIave ready a dozen good-sized potatoes, cold, boiled. Alter- nate layers of sliced potatoes and the fish, adding butter and a Soutll- Congregational CII-ure/I-Cook Book 223 of pepper to each generous layer of fish, be- good sprinkling three eggs light and ginning and ending with potatoes. the fish and mix with three potatoes. l\1ix half a cup of bread crumbs with a little cream or white sauce and spread over the top and bake in moderately hot oven about cups of milk and pour over Serve from same dish. forty minutes. Beat Chop the clams CLAM PATTIES. from one can or one dozen fresh clams, two tablespoon- Season with salt and pepper. top in a pan of Serve on add one beaten egg, half a cupful of cream, fuls of dry rolled bread crumbs. Butter with bread crumbs, dot with bits of butter, fifteen minutes. water slices of toast, moistened with hot milk or cream. in the oven and bake about full, sprinkle set small cups or molds, fill two-thirds STEAl\1ED OYSTERS. are best for Large oysters three for each person to be served. put well browned hot of hard boiled egg, rUll through a vic~r of potato press. Counting Place in a buttered dish, serve on slices of Season with salt, pepper and yolk steam three minutes, this dainty dish. into the steamer, toast. MEAT AND TI-IEIR ACCOMPANIMENTS. With Roast Beef-Tomato sauce, grated horser'aclish, mustard, cranberry sauce, pickles. With Roast Pork-Apple With Roast Ve.al- Tomato sauce, mushroom sauce, onion are sauce, cranberry sauce. and cranberry and lemons Horseradish sauce. sauce, good. Boiled or Broiled J\1Iackerel-Stewed Boiled Fish- vVhite cream sauce, goosbernes. lemon sauce. Roast Mutton-Currant Boiled Mutton-Onion Boiled Fowls-Bread jelly, caper sauce. sauce, caper sauce. sauce, onion sauce, lemon sauce, cranberry sauce, jellies and cream sauce. sauce. Roast Lamb-!vlint Roast Turkey-Cranberry Boiled Turkey-Oyster Venison or Wild Duck-Cranberry Roast Goose-Apple jelly .. sauce .. jell or current sauce, currant jelly. Jelly. sauce, cranberry sauce, spiced grapes, sauce, currant 224 South CongregatiOtlal Clzurclz Cook Book sauce, parsley or egg sauce. Broiled Shad-Mushroom Fresh Salmon-Green Pickles are good with all meats. peas, cream sauce. Spinach is the proper vegetable to serve with veal, and green peas with lamb; lemon juice is a delightful the insipid members of the fish kingdom. into very small dice and stirred into drawn butter, and allowed to come to the boiling point, is a fine accompani- ment. Slices of lemon, cut served with fowls, and gratfnl addition to all xxx Bureau of Information. MOULDINESS. Fruit jellies may be preserved from mouldiness by cover- loaf ing surface one-fourth Thus protected, sugar. inch deep with finely pulverized they will keep for years. STAINS. in the spots and put TO TAKE OUT FRUIT Tie up cream of tartar to boil; in the water. cold water tartar in a mixture of subcarbonate to a pail of water. if stains are much spread, If stains are still visible, boil of soda, a small the cloth in stir cream of the cloth tablespoonful LOTION FOR HANDS. Six ounces rose water, ounce tincture benzoin.-Y. three ounces glycerine, G. one-half TO STOP BLEEDING. A handful of flour bound on the cut. TO RESTORE Shower with cold water for two hours; not show signs of Iife, put salt shower an hour longer. FROjVI STROKE OF LIGI-ITNING. in the water and continue if the patient does to TO PREVENT COLD FINGERS. When hanging out clothes in winter, pins in a pan in the oven or on top of heating place the clothes stove some South Congregational Church Cook Book 225 time before you need them so they will be thoroughly through. you need them. Be sure to keep tightly covered all heated the time until TO CLARIFY DRIPPINGS. render it out carefully of baking soda. vVhen you have a quantity, Save all fat from beef and pork including ham and bacon and fat. and a quarter strain. When cool, add a cup of cold watel Place over a very slow fire and teaspoonful is all cooked away, and a scum forms on cook until top. The fat should be very clear, skim carefully and strain into a stone jar or tin lard pail and you have a better article lard can. for use than lard. Shortening biscuits in any way you would use any shortening Can be used for anything and pie Cl"ttst and frying potatoes the water agent. TO DRIVE A WAY ANTS. that or Sprigs of Ar:bor Vitar scattered at-Otmd the shelves where food and sugar are kept will keep away black ants. CURE FOR CARBOLIC ACID BURN. Keep a bottle of alcohol near In case of a burn, apply alcohol freely over the entire burned sur- face. and also prevent blisters. the carbolic acid bottle. stop pain immediately This will LIBRARY PASTE. Five cents worth of tragicanth, a pleasant and useful paste. drop of oil of cloves make TO GET RID OF A DOUBLE CHIN. fruit and vegetables. A double chin seldom appears unless there is a general and can only be reduced by dieting, tendency to embonpoint Eat as little flesh forming food as pos- exercise and massage. sible and plenty of Bread and pastry should be left almost entirely out of the diet; also any food of an oily nature. Take plenty of .long walks, a:-oid easy chairs and soft cushions and be as actIve and energetIC as pos- sible. for about five or ten minutes each time after washing it, and you will find your weight gradually being. reduc~d and your double The pt-ocess ot. reclucI~lg super~uous Ae~h chin disappearing. should always be gradual; otherWIse tt11slghtly wrtnkles WIll take the place of plumpness. the chin with the backs of the fingers Pat 226 South COllgrcgatz'01zal Churclt Cook Book TO REMOVE SPOTS Paint or white spots occasioned hot upon funliture ting something them with camphene. FROM FURNITURE. by spilling medicine can be removed or set- by rubbing Peppermint from varnished essence, furniturc, also alcohol will without dimming remove white the polish. spots Salt and lemon juice will remove rust adding more if necessary; in clear water several times, sometime, rinse let stand appears, sun. Mild but effective the white spread part; will not blister cure between the pain very quickly. of an egg with a babe's tWQ thin muslin lllustard plasters the mustard cloths and apply skin, but will make then hang from white when clothes; rust dis- in the are made by mixing to a smooth paste, to affected it and red, To clear TO DRIVE OUT MOSQUITOES. the room of mosquitoes, the size of a small hickory it taking in a tin vessel, care gum about by placing candle, soon fill the r00111 and cxpel ignite. the mosquitoes. and holding it does not nut, that take a piece of camphor and evaporate it a lamp or smoke will it over The PAINT vVITHOUT OIL OR LEAD. looks and wears well, skimmed illilk, A good paint that five pounds; Put two ounces. \,yhiting, lime, on enough milk to make the milk, .and then after which it must be well stirred other will cover 57 yards. the like cream; crumble paint. lime stir Use same as lead and oil J)aint. the whiting in or ground two quarts; in a stoneware is made as follows: fresh slacked vessel, pour of surface, as you would quantity on the Above then add the balance HOvV TO IRON CLOTlIES. the the back of a shirt first, then Iron collar do the waist, rcmain chair should 1ran calicoes longer. the change and and bosom and thcn thc front. In ironing thcn the sleeves, the othcr rollcd whilc hc sct on the right to hold the sleeves while side; this helps then thc skirt. parts are bcing Silk should be ironed on the wrong hot as a very hot iron only mudcrately fade light colors. To iron velvet, sleeves, next a frock, 'I'he skirt ironed the first should and a the skirt. to keep them clean side, quite damp, to iron face is liable ironing turn the Soutlt Congregational Churcll Cook Book 227 the iron up, dampen of ing it straight, needleework should draw it ovet- the wrong the side of face of the velvet iron; the on the wrong and hold- lace and side. be ironed always TO CLEAN PAINT. 'rhere is a very simple try it and quality-whiting. and squeeze soiled: has become some good-best clean, warm water as will of painted after wipe dry with a soft the paint the whiting surface; look like new. and easy way to clean paint you will use no. otheL Dip a piece of flannel that Get in then take as much and to the alone and and makes apply nearly to the dry: cloth, stick this wash chamois. clean with water It does no injury Three .tablespoons FOR ORDINARY of molasses, CROUP. one-half give one-half quick relief, without nauseating. stit~red till a light froth; ratus, ten minutes: teaspoon teaspoonful of sala- eVct-y -1111'S. A. L. Kllo'te'les. TO CLEAN COLORED silks, chintzes, moreens to their injury to a fine pulp: to the pound of potatoes: SILKS. and colored color with add \Vater pass this sieve into a vessel, and allow it to remain to thc bottom: settles is to be uscd upon dip a sponge for a table then cleaning. pour on which in the liquor, the article rinse Then Colored be cleaned without Grate raw potatoes of one pint a coarse white starch liquor, which article placed until water the dirt several to be cleaned a linen cloth: is remo,'ed. times. liquid till cottons, may potato liquor. in the proportion through the fine, clear the the he en and apply it in clean cold Now spt-ead first has off CRUST] N TEA-KETTLES. Can be prevented by keeping kettle. vents It attracts formation the the eatthy of a crust. an oyster-shell to itsclf it: it does particles Try in your tea- and thus pre- the business. FOR I-lANDS. four Fivc cents worth, Ot- about tablespoons of quincc in one pint of of glyccrine, two tablespoons soaked ounces acid, hol.-illiss Bessie /1. Hassler, Fort \Vater ovcr night:. one ouncc of bcnzo\ll, \\'aync, rose \Vater, and one tablespoon str(~in, thcn add t\V.o In'e (It ops carboltc of alco- Ind. 228 South Congrt'/[atioltal Clwrcle Cook Book '10 I \1 PROVE TE.\ FL.\ VOR. I'll g-I\t' onlll1. 'J tea a flnc lla\'or, place rose leavcs .HId IIIit' drop of to c:\ l'r) pound the attar of tca and keep of in the roscs on a pit'Cc canister the tt 1 t !llIstl'r, III ol ~ Iil P lll\:r ( I'h'- h (II\ l H..d. TO ~I F~J) RLTBBERS. iHld tIll' shoc thl)rou~hl) li\ e limcss, Illort,' and hefore I{uh Iht. Inh.h ~Ill(" Illt'lll p lh h, '>t.' ohl ,nnl "HTlP' 1>,) 111l... cllH.e I 1).)lh \\ Ilh ItqlllCl ruhher tIT \ \\ Itlt pit ' ...lIIl', IIlt.,1. \ TlI, It, h) (II......)h \Il~ 111 "lrlll !HI"-'" ... I) tlll40~TH"'''' III .Cllcnon. Spray PENNY-SAVING POINTERS. Tn buying basting thread it is always well to remember that an inferior quality is really a better investment the more expensive make, as it is usually liner and less liable to leave a mark on delicate fabn. than ening slippers, in silk OT satin, may IK.- readily cleaned with an erasure known as art gum that is used by illustrators, Of course, either naphtha or gasoline will clean these soiled slippers. in pastel shades of kid or If sheets have been in use for some time, do not wait for them to begin to split, but cut through the center and turn the outer side to the center, neatly hem the edges and sheets will last nearly as long as a new sheet. Bolster I should be cut in two and made into pillowcases for ordinary the The Upper parts of worn out shoes make excellent iron holders. The leather needs only a thin covering BO that from heat better than would an ironhokkr made in the ordinary way. il the hand, which it will protect it far Keep camphor in drawers and cupboards and their con(cid:173) tents will IK? safe from the ravages of mice, for they di the smell of this fragrant gum Ah-. a dishpan with the handles at the front and K and you will have back, instead 0! at the aid fewer nicked pieces of china. >VE PUTTY FROM GLAS Dip a small brush in nitric or muriatic acid, and with it paint over the dry jHittv that adheres to the broken pla and frames of interval putty will have beCOtW the windows. After an hour's '> rem- the CREAM OF TARTAR BAKING POVVD1 One half pound bicarbonate m of tartar, one-half pound of n*"ur of starch, dry each ingredient thoroughly and moisture, then sift together five turn are covers.—/. L. S. thoroughly blended, put 're they tight in separate dis1 drive out all iving into tin 1 to 230 Soutlt COllg1'egatiollal Clzurcll Cook Book Borax, ROUTING alone, nsed but by mixing of corn starch, the house, with one pound and die. carefullv. easily. pests, Be careful for about roaches ~I have used this and have succeeded the OUT ROACHES. drives one-qnarter the pests to other of a pound parts of of borax the combination and si £t together the borax detect in festcd with the it of them.-Friclldly. the pests the proportions, love freely in ridding starch, but in a house eat TO REMOVE GRASS STAINS. To remove machine soap and cold water with the stains will disappear immediately. and grass hefore stain. putting first wash into hot water the goods and HOvV TO CLEAN OIL CLOTHS. \Vash oil cloths once a month with skim milk and water, hoiled in well with a rag: in this way oil for ha.1f and hal f. Rub linseed then polish with a piece of old silk. cloths will in three months with and ruh it Cared 011 vcry little, them once Put oil. last Rub white for years. spots on oilcloth cansed hy heat from utcnsils with spirits of camphor. JELLY FOR CHAPPED rose water and adding alcohol. grains thirty for three one-half a few drops COSMETJC by soaking Is made seven ounces of through muslin, one-half ounce pn)vement your hanlliess face of cl~ildren.-JVl if this is used freely whenever fingers will keep soft and smooth and can he used with perfect r.\'. A1 ary Stiles. HANDS. of gum tragacanth days, ounce of oil of straining- of glycerine rose the hands and white. safety in forcibly and is an im- are bathed the jelly is on the chapped TO REMOVE J f sweet milk is rubbed will disappear as by magic.-.Nlrs. VfRTUES INK SPOTS. on ink spots while Alary Slites. SALT. or still moist they Salt puts out a fire in the chimney. Salt ing tins will prevent gar will are excellent soot which remove has stains for bee stings scorching from discolored and spider on the bottom; teacups; bites: fallen on the carpet will in the oven bak- and vine- salt salt and soda on spot; thrown salt remove the Sou/It Congregational Clzurclz Cook Book 23 ( salt thrown on a coal fire which is low, will revive it; salt used salt and lemon juice in sweeping rubbed on rust stains .and placed on grass in sun will remove rust; in warm water will relieve tired feet. carpcts kceps out moths; salt ANTEDOTES FOR POISON. raw eggs, mustard, remedies of chalk. sublimate. If sulphuric Soda. salt. vincgar, chalk, The whites of If the poison is an alkali. vinegar send for a doctor. but do not wait of new milk. continuing returns raw eggs six or eight or more successively. sweet oil, for poison. and are in soap and milk arc powerful for doctor or every house; is a go to work. druggist, to drink, remedy. Freely drinking the milk, will destroy even even when the stomach acid. or oxalic acid, swallow a arsenic poison. stirred up and quantity as fast as pos- swallowed, sible. will destl-oy poison as corrosive :Mustard stilTed in soft w.ater freely drank will cause vomiting and de- stroy poison. Any kind of oil, as olive oil, linseed. or common lard oil will also destroy poison. as when chil- dren suck matches, give a tablespoon ful of magnesia. and then less magnesia when only a little freely gum-arabic water. phosphorus needs a , strong emetic. A tablespoon ful of mustard in a glass of warm of powdered alum in as little water, or one-half '~Tater or coffec as will carry it down and rcpeat the dose. Strychnine a very quick emetic as above or a heavy dose of fanning, shaking cold water on the head and also efforts to arouse the givc new milk, patient. olive oil After thesc remedies. cmctic. by clear warm watcr and keep the patient all in bed on a raw cgg dict for ao hours. Ammonia, taken I-aw by accident; in leC bits, hind ice on the throat. empty the stomach ipecac. Opium also needs Opium as laudnum poison also dcmands Phosphorus. teaspoonful is taken. friction, shakes. TABLE OF \iVETGHTS AND MEASURES. One clash of pepper-One-eighth teaspoon or three good gill or one-fourth cup. tablespoonfuls-One-half Four One tablespoonful-One-hal Two tablespoon fuls of flour-One One tablespoon ful of butter-One One cupful-Two Two cupfuls-One-half Two cups granulated sugar-One gills. f ounce. ounce. ounce. pint or one-fourth pound. pound. lNO. F. CARDWELL, M. D.-Office dence 658 Madison Ave. Citizens Phone 2333, Bell So. 283. and Resi- WHITE SEWING MACHINE CO. 148 South Division St. Citizens Phone 1779. Belll775 R. J . WARN ,-Watch guaranteed; Six years in present cleaning or mainspring, 50c; twelve years with leading jewelers. location. 437 South Division Street. CRABB & HUNTER FLORAL CO.,-Funeral, Wedding and Party orders a specialty. 509 Madison Ave. Citz. Phone 5570. Bell S. 570. E. H. LAUGHLIN,-477 Jefferson Ave. Cigars, Tobacco, Ice Cream Soda and Confectionery. RELIABLE TEA CO.,-31 West Bridge Street. FRANK J. DYK,-Groceries, Garden and Field Seeds. 481 Jefferson Ave. Citizens Phone 1339. Q Bell South 227. DENNIS BROTHERS HARDWOOD MAPLE LUMBER. AND BIRCH FLOORING Trust 207 Michigan Building .. Sou/It Congregational Church Cook Book 233 pound. pound. pound. pound. Three cups meal-One Two cups solid butter-One Four cups flour-One One-half pint meal-One One pint granulated sugar-One One pint brown sugar-Thirteen One pint pound. One pint solid chopped meat-One Ten eggs-One Four gills-One Two pints-One Eight quarts-One Four quarts-One pound. pint. quart flour-One-half peck. gallon. pound. ounces. pound. The more crumbly a cheese is, the more easily will it be digested. hang out. When you wash woolen cloths, don't wring; shake and A bit of alum the size of a bean to a quart of jellv will cause it to thicken .• Before laying a carpet, rub the boards over with tu;Pentine to safeguard against moths. tart In cooking prunes, use one spoon of white vinegar taste or add dried blue plums. If the kitchen walls are damp have them washed down to give with a strong solution of alum and water. N ever trim scorched cakes with kni fe, but grater and then frost which will cover the blemish. instead, use When boiling a pudding in a cloth, put. a plate beneath it to prevent any chance of its sticking to the saucepan. In canning grapes, add apples to the fruit and stew. all through a colander, then add sugar and heat and can. A good corn remedy consists of equal parts of sweet oil and Iodine shaken together. Apply at night until relieved. renders A pinch of salt dropped in the fruit cans when put away them sweet and ready for tlse.-Alrs. A. L. Kllowles. When hot grease has been spilled on the floor, dash cold its sinking into water over it quickly to harden it and prevent the boards. Put should be saved to slip on the hands the brush can be handled without Small paper bags while blacking the stove, soiling the hands. 234 Soutll Congregational Church Cook'Book \;Vhen yeast fails to rise, beat or twenty the white of an egg to a froth thirty minutes. You will be in; let stand and stir pleased with the result. pie crust To prevent tin, bake on bottom side of shell of . in a pinch of soda, to make tin; creamy. Leather chair seats may be brightened bing thelll with the white of an egg. may be improved An excellent by the same method. furniture polish one-third one soft cloth and polish off with another. and two-thirds of alcohol . from crawling away in washing from edges put potatoes, and revived by rub- book bindings Leather is made by mixing together of sweet oil. Apply with Try stewing instead hours, find a mnch more delicions Aavor of fruit in a jar in a sauce-pan in the oven for a shorter is acquired. for three time. or four You will settle. at night. It is economical using T'hen pour off the water after It will be reduced To remove unpleasant to let a bowl of cold starch and ry the starch it in the oven to a cake and can be used agaitl. saturate smell and put soda vessels, in the yard set \;Vhcn burned scour with from iron it out, drop in vessel; silk can usually be removed and then rubbing as the gasoline will absorb. door by rubbing occasionally. remove The odor Salt will kerosene the frame work of a fresh ink stain from a carpet. in as much keel>ing- by soaking lump flies off the door over to be offensive . Try seems the magnesia the screen with to Aies. cloth with kerosene, a lighted match watr. in it. .on \vhite Stains stain with gasoline Soutll Congregational Cllurcll Cook Book 235 A Fireless Cook Stove. A deep, tightly covered granite-iron kettle having perpen- a kettle with a dicular sides does bail can be used. tightly, which is absolutely necessat-y, bend ,a piece of 12-gauge spring wire as in cut. the cover of the kettle, draw the hooked ends toward one another, the best work, To make the cover although fit thus-tightening Place over the cover. For For For is best. I f as possible. and knot-holes line it with card-board To do the inside work, the box, any ordinary board box will do, though one the box has free from cracks or heavy paper, making it as cracks, nearly air-tight remove both top and bottom of box. You are now ready to make the cushion, and illside lining of box. these the most satis- is a firm piece of dark colored canton flannel. factory goods the cloth an inch longer on each side than the dimensions Cut of the bix, From the center, cut a circular piece large enough to allow the kettle to fit in. Make a pocket of a stt-aight strip of cloth for the sides of kettle, and circular piece for just fit the kettle. Sew the pocket when completed to the circular opening. :Make a cushion for the top three inches thick, which will jtlSt fit the box. the bottom. which will room to tack to box. thus allowing the filling of the cushion and box. thing is Pack the filling in the cushion as tight hay or fine cxcelsior. it out of shape. taking care not. to get as you possibly can, Now draw a line around the inside of the box. threc inches from the top edge, and tack the lining to this linc, working from the unclcr side and over the tacks and edge of the lining. thus securing the lin- tack one-half ing firmly to the box, and making a sl1100th finish. Fastcn the coyer to the box with hinges and close with a hook and staple. it in the pock-et; press on top, close down the cover and fasten. Fasten the cover in the kettle and put inch strips of carel-board. the cushiondown Now turn the box upsidedown and pack in thc filling from the kettle with the it solidly around the bottom, stamping the best 236 Soutlt Congregatiol1al ehurclt Cook Book lumps. Screw the bottom on so that potato masher. Great care must be taken to lea.ve no hollows Pack evenly and solidly until you can get .in no or more. it may be removed to renew the filling when desired. Upon opening the box, you will find a perfect mold of your kettle which is the only way to make a satisfactory fireless cook-stove. One may have as many compartments ing a box large enough to put partitions compartment that not come nearer as desired, by select- and completing each remember the box must be large enough so that each k~ttle does than three inches to any part of the box. But one must as directed. always GENERAL DIRECTIONS FIRELESS FOR COOKING WITH A COOK STOVE. etc. to the boiling point over In cooking with the "Fireless Cook-Stove," of course the fire and foods must first be brought heated through, cooked long enough to become thoroughly some and to fill the kettle with boiling hot steam. Naturally the fire than others; meats foods will require more time over It taking more time to heat through be very necessary to follow closely the time will The time given with these recipes is given for each recipe. ahv.ays the minimum time, and if you cut it short, you will have nothing but disappointment, while on the other hand, no harm can come from leaving food in the cooker too long. than vegetables, therefore to put them over at night. \i\Tith meats or soups, a most satisfactory way is, if required In the morning, for a noon dinner, open the pot, and if the meat is done, as it will be, unless it is a very tough cut, cover again and put back in cooker .out of the way until noon, when it may be reheated. If, however, it is not tender, as will sometimes be the case, cover again and bring quickly to a boil; boil ,a minute or two and replace in fowl and cheap- cooker. Treated in this manner, toothsome morsels est cuts of beef, will come out by noon. the meat over the first and if at all fearful as to results, open the pot, and if not done, reheat and put back in cooker. stew in these cookers, but cannot Strictly speaking, one can neither noil, stew or roast, as the food only started over the fire, or in the oven, and then the hot pots are deposited in the pockets prepared for finishes if you quickly brown the meat all over the cooking. them in the box, and the confined heat Now, the dinner hour thing in the morning, It has been said that you can bailor the toughest the most is six o'clock, put If, however, roast. South Congregatz'onal Church Cook Book 237 in a frying pan over in the pot to keep it above the water, in hot oven for half an hour, roasting, you will get roasted entirely in the oven. the fire, then place it on a roasting rack fasten on cover and roast to finish the same flavor as though it had been transferring to cooker LEG OF LAMB. rub well with salt, pepper and Remove all skin and fat; Fry a half dozen slices of fat dredge thoroughly with flour. bacon until crisp. Remove bacon and brown the lamb in the fat. Now place lamb on roasting rack (1) in the pot, lay the slices of bacon on the roast and pour fat and enough boiling water over the roast to come a little above the roasting Fasten on the cover and boil hard twenty minutes or rack. roast the cooker. in oven half an hour, when it Leave in cooker not as much longer as possible. Note wire tea stand will answer less than five hours, nicely for a is ready for the hot (l).-A roasting rack. MOCK HASEN PFEFFER. three or four Any of the cheap cuts of beef will do for this; cut the meat inches square, and in the bot- into small pieces, tom of a stone crock, place a layer of beef. Season with salt, pepper, cloves and stick cinnamon, also a few bay leaves. Now slice a good-sized onion over, and then another layer of meat, spices and onion until is all used. Cover well with good cider vinegar and let stand for two or three days. When shaking ready to use, off the onion and three inches of hot water. spices. Boil hard for fifteen minutes, and remove to cooker for three or four hours. Genuine Hasen Pfeffer is prepared in exactly the same manner with rabbits instead of beef. the meat, in the pot with about the meat take out Put Take a small FRESI-I PORK ROAST. leg of pork from which the bone has been and fill the space with apple dressing or old-fash- removed, ioned bread dressing. Rub all over with salt, pepper and the grated rind of a lemon, also squeezing the juice of the le~l1o~lover it. Dredge ,~ith flour and brown all over in hot dnppl11gs. Place on roast1J1g rack, and fasten cover, boil twenty minutes or roast hal f an hour; leave in cooker six hours at least. Close the openings with skewers. 238 South Congregational Churclz Cook Book APPLE DRESSING. a pint to make Add small handful of raisins in water. Rub all thoroughly after they and one large together ribs, spare- are pared slice and duck for Take apples enough and sliced. of bread use. dressing or any meat or fowl soaked 'this good is very greasy. is especially that CHICKEN in pot with water Boil is young, POT-PIE. Put the chicken salt, to cooker. enough; on coveL the chicken it directions. and fasten If if in general with move time suggested place pot over and stir of in dUl1lpligs, and put on cover. in a tablespoonful fire and let come hut is olel, put it on the nightbefore, enough twenty minutes three before to cove~r; season and re- hours will be as serving, the gravy Drop and serve. powder, and drop parsley. A half hour to a boil, thicken finely chopped Boil fifteen minutes Dumplings.-One pint flour, one teaspoon and a little salt. Mix with milk to make with spoon. baking stiff batter CHICKEN. FRIED Of course you can not by rolling result them nicely in frying a similar browning ing rack with water IXlured in the pan that boil twenty minutes, fry in the cooker, the pieces pan. of chicken Then in bottom of pot which fried same the chicken was in cooker and put in flour but you may get and lay on the roast- fit-st been Cover and has in. as for pot-pie. TURKEY. I f you don't mind cutting you will chicken, find it delicious, allowing more up the turkey the by cooked before recipe cooking, for fried time. OAT MEAL. In cooking oat meal or cracked wheat, in the basin two and a half the water the cereal. for the pot, which should on cover, cups of water salted it boil about Let be half the cooker. and boil hard All cereals ten minutes, when for breakf.ast required and and a teaspoon and hoiling three minutes, allow to each of of salt. in stir when it full of boiling water. is ready be find a hot, welI- it should just before retiring, and you will dish ready in the morning. cereal, I-lave slowly is ready Fasten for prepared cooked Sout/t Congregational Church Cook Book 239 ROAST DUCK. Prepare the duck the same as for ordinary oven roasting, stuffing with apple dressing. Place duck on the roasting rack in cooking pot with boiling water a little more than covering the rack. Fasten on the cover and bake in a hot oven for half an hour. if clilck'is young, bllt if doubtful as to its age, put over the night before. A half hour before serving time, remove the cluck to pan and brown nicely .in the hot oven while you a roasting are making a sauce with the liquor skimming off the gr~s.e. Remove to cooker in the pot after four hours three or for BOILED TONGUE. After thoroughly washing the tongue, place it in the pot it boil gently and cover well with slightly salted water. Let then fasten on for a full half hour, skimming away the scum, is ready for the cover and let boil a'nother half hour, when it In the morning, cooker, where it should remain all night. remove tongue from liquor, pl-ess out water and. pare off the skin. in a spiced sour pickle, with a sliced onion added. It can be served plain sliced or it is fine put CEREALS. !There In this, is no way for cooking cereals which is so thor- in every way,' as with the fireless cook oughly satisfactory they are cooked slowly and a long time, which stove. for making these foods palatable are the required conditions should be cooked in a double al)d digestable. one can be made by getting a boiler. the top of which is the exact size of the top of tl}e top basin, the steam of the cooking pot, but with sloping sides, so that can get all ai-ound it. You may have to make a separate fastener All cereals 'A very satisfactory to fit over the double rim. SOUPS. All kinds of food which require For beef, veal, long, slow cooking are this head come suited to fireless cooking .. Under particularly the foundatIOn ?f the soup, gct a soups of all kinds. lamb, o,r anythl11g prefer~cd., and "soup-bone," the after cracking the bone and gashmg the meat, put cook pot, full of cold ~\'ate~. Sct on sto\'e and let come slowly to a boil, and allow It bOIl gently uncoycl-ed, fo.r a half hour, fasten on cover and boIl frequently; two-thirds skimming It 111 1 A New n,.m at the Old Location 5t1ery Sort 01merchandise For personal or household requirements at a saving worth while. New stocks of goods, such as experience warrants us to recom- mend for actual service. The people of Grand Rapids are invited to be at home in this, the pioneer department store of Western Michigan. IRA M,SMITH CO'fDepartment Stores Successors to Morse's GEO. L. FO'X FINISHING INTERIOR DECORATING HOUSE PAINTING 65& Bell Phone So. .504 HOMEBAf\ERY South Paris Ave. Wholesale and Retail SALT RISING BREAD A SPECIALTY BERT S. SMITH, Proprietor Citizens Phone 3088 Bell Main 954 479 South Division Street South COllgregatz'onal Cllurc/l Cook Book 241 fifteen minutes longer, when it is ready for the cooker, where it should stay eight or ten hours. A good way is to leave it the stock in the cooker over night, and then in the morning, may be used as foundation kind of soup for luncheon. for any preferred VEGET ABLES. For cooking such vegetables as squash, potatoes, pumpkins and the like, a steamer will be found necessary. A basin like the one used for the double boilet- will answer nicely if it has some good-sized holes cut in its bottom for passage of steam. POTATOES. in the steamer Let Put the potatoes pan of boiling salted water. raise steamer out of water and place over which should have just enough boiling water steamer. Cover minutes, when it to two and one-half tightly and let boil hard for is ready for .and immerse them in a them boil hard three minutes, the cooking pot, in it to miss the three the cooker. Allow two hours two or for cooking. tomatoes, onions, potatoes, Scalloped or indeed any scalloped dish may be successfully made by using the basin for the "'scallop" and filling the pot with boiling WIater,covering tightly and boiling a half hOtll-,when it should be removed to hot box and allowed to remain at fOlIr hours. it can then be browned in the oven. corn, oysters If desired, least BOSTON BAKED BEANS. stir in clear water. in one te.aspoonful of is reached, the skins begin to loosen. Soak one quart of beans over night, and in the morning, \Vhen the boiling put on the stove and let come tto a boil. soda and boil point Pour off the water and rinse unttil thoroughly Put your beans in the bean-pot (1), and add a pound of salt pork, a little salt, a dash of pap- rika, one tablespoonful Illusttard and one-tthircl in water enough to covCt- nicely cup of molasses. Now put and cover. cook- Remove to cooker and leave all night. ing, bake one hour. in a half bottle of good catsup. and place In the morning, put on stove until boiling. Put again in cooker, until noon, whcll it is ready to serve. in tthe oven and after it is thoroughly of prepared Put Note fit your pockets, one of your cooking pots will do, but an excellcnt (1) .-If you have no bean-pot that will 242 Soutlt Congregational Churclt Cook Book pot can be made frolll one of the covered stone jars creamery butter is sold in. that fine Green peas, string beans or butter beans pared the same as for ordina.l-Ycooking, ancl put enough boiling salt water boil fifteen minutes. Put serving, place on stove and season with cream, butter little pepper. should be pre- into pot with and Before and a a little thickening may be added. If desired, to cover nicely. Cover in cooker fonr hours. for tight YOU CAN SAVE MONEY in purchasing. and TII'v!E in possessing A BISHOP KITCHEN CABINET Have you ever A dozen styles priced from $6.75 traded upwards. dis- here? Many criminating in Town have to their interest. housewives found it distinctly of the most BISHOP FURNITURE CO, Masonic Temple Building, Ionia Street. "Just on the way to the Union DepotH Jewel Furnaces Let us give you your an guaranteed to heat are house. estimate. qeo.1YIathe~s 682 Madison Square. Citizens Phone 5042 CHAS. E. NORTON CO.,-Carpets 110 Monroe Street. Citizens Phone Bell Phone 3!)4. and Rugs. 53fl4 r Stron~, Reliable, Successful, SEND FOR CATALOG. D. McLachlan &. Co. 19..27 South Division Street. EVERYBODY LIKES r~5 LIGIfT-AS TN£" NAME" I INDEX. A Fireless Cook Stove, Directions 13evcrages Bread, Biscuit, Buns Breakfast Dishes, Griddle Cakes, Gems, .. , , for Cooking with .. 235-242 210-211 9-21 Pop-Overs, Johnny Cake of Information a nd Fillings, Bureau Cakes Candy Ca n ned F ru it, Preserves, Marmalade lJishes, Macaroni, Cheese Coukies, Marguerites, Cookery for the Sick Fish, Eggs and Omelets Fried Cakes, Doughnuts Ice Cream, Ices, Drinks, Meats, Jelly, J am, Conserves, etc., Hermits, Maccaroons Punch Stuffings, Meat Loaves, Croquettes, Poultry, Meat Pies, Turkey, and their Accompaniments, Meats Meat and Fish Sauces Oyster Dishes-Additional Pastry, Pickles, Relishes, Chili Sauce, Catsup Puddings, Cust~rds, Charlotte Tarts Russe, Meringues, Shortcake Sauces Food Value Pudding Salads, Sandwiches S:mple Remedies Soups, Toasts Vegetables Soup Stocks I of, Salad Dressing, Mayonnaise. 26-35 224-234 108- 141 187- 193 203-210 23-26 146- 153 21 1-218 78-87 142-146 153-158 41-63 223-224 87- 89 221-223 158- 1.68 193-202 16~- I84 184-186 63-78 106- 108 219-221 35-39 21-23 90- 105 / / / . , I JI r, ~l \ \ l, , I '