•~. ~ .. ~ I • - . ... . . • ," \ . J . I .. (); , /;C { \} . f' ~ ' }' /t C7.L ij ~/~C. ~/~~;. , /;. v;~~:cv.OJ~10~. " " ' • r. . r I ~ r "Cooking is a fine art, sense bring common to which you must and judgment." necnp of into bits, one cup of milk, put bread in milk and set season Any meat may be beat one egg very light, and butter, together, stir all of ham.-flirs. bake one hour. F. L. Sluplurd. broken bread on stove to soften, with salt, pepper used instead Take what is usually fine, add as many chop Ham Balls. left and otherwise eggs as you have persons lost of boiled ham, to eat, half a • 23 fry THE CHARLOTTE COOK BOOK: dozen crackers in a little butter rolled fine, beat to a nice brown. together and make III balls, Take scraps of ham ( boiled) two-thirds Deviled H'am. chopped very finej to one pint of ham after being chopped hard boiled eggs chopped fine, one tablespoonful mix all and press firm in a can or mould. for weeks and is nice for sandwiches;-A.1rs. Colorado. together fat and one-third lean, add six French mustard, This will keep A. H. Green, Dmver, Pork Balls, (good). salt, pepper One pint seasoned with raw fresh pork and powdered sage, mince fine and stir in one-half pint sweet-milk and corn starch. Make a. dough of one quart flour, one two tablespoons baking powder with sufficient tablespoon milk to wet the flour. Roll out dough, cut squares and upon each spread a tablespoonful of minced pork, pinch edges of the in the form of a ballj bake. brown and sel've. -i1.1rs. E. B. H. W. butter and one teaspoon into small together corners To Cook Dried Beef. Break the beef in small pieces taking care to remove fat, place in frying pan with a good sized piece of butter, fry as brown as possible and not burnj when done pour on milk and thicken with flourj salt and pepper to taste.-1J1rs. G. E. Brackdl. Beef Chowder. Chop fresh beef very fine, put in frying pan with a generous piece of butter and fry until brown, stirring frequently to keep meat it separated thoroughly, for table use; salt and pepper.-.flfrs. G. E. Brackell. in bitsj when done add tablespoon then add boiling water until the gravy is right flour stirring of Veal Pie. Take cold stewed veal and cut in small sliced onions, potatoes cut in dice, dust with nearly and veal, pepper, flour and repeat full; add gravy and water to nearly cover, piecesj put layer of salt and bits of salt pork as above until dish is then cover and THE CHARLOTTE COOK BOOK . .. bake one and one-half hours; half hour before serving make baking powder crust and bake until brown.-Mrs. J. l¥ildenl . . Roast Beef Pie. Cut cold roast beef or beef steak into thin slices, dish on the sides with paste, sprinkle with salt, pepper, butter and so on until half hour.-Airs. line a deep lay some of the meat on the bottom, a pinch of ground cloves, small bits of layer of meat, and bake one- then add another the dish is full; cover with a crust C. A£. Browll. and a few slices of tomatoes; Meat Pie. In a three pint enough when broken or chopped seasoned with pepper was salted then thoroughly moisten bake one-half hour should first be greased. If. il'IUIlSOIl. layer a thick basin, place and a pinch of powdered of fine; on this a layer of boiled beef stale bread sliced and sage (the meat next a thick layer of bread; the whole with the broth of the beef and the bottom of the pan Three layers will fill the pan full.-Airs. A. in a moderate boiling), oven; Baked Chicken Pie. tender, take out Stew chicken until make a rich gravy, powder chicken and gravy, cover dish with crust; for escape of steam. line a deep earthen quarter or soda biscuit dough the bones, season and dish with a rich baking in of an inch thick, put leave an opening on top Dressing for One Fowl. Three slices of bread laid in basin, over which pour one tea. cup of sweet milk; after soaking a few minutes, add one large onion in a sliced very fine, stew pan butter stir constantly add until well cooked.-Jl£rs. O. E. Packard. two eggs, salt and pepper size of an egg, when melted then put the above; to taste, Baked Spring Chicken. Cut quickly, the chicken in pieces as for a stew, wash thoroughly season with salt and pepper and lay the pieces and into a THE CHARLOTTE COOK BOOK small dripping cover bottom of the pan; they brown, gravy add mo:-e water, water.-AIrs. are a light pan and add half pint of hot water, or enough to an hour or until tender; to make set pan on stove and thicken with flour and let steam and bake half then turn and cook until Frank J11erritt. Creamed Chicken. Cut the then piece, thick sweet then remove chickens frying, as for in a dripping chicken place cream to each chicken; cover and brown; rub salt and pepper over pan, pouring it one and bake until take up and make gravy. cover on each cup of tender, Young are best.-JJ1rs. D. F. TYebber. Chicken Croquettes. salt, pepper, cayenne One-half cream sauce, pound chicken chopped -ofi(i~-half teaspoon fine, seasoned with one-fourth teaspoon teaspoon lemon juice, one fourth teaspoon white pepper; mix together with a thick then in one and one-half crumbs stir tablespoons table- in three heaping add a scant pint of milk, spoons of flour dry and when well mixed thick as butter.-Jlfrs. J. celery salt, salt and pepper, and boil until LanK. in fine bread Sauce of butter until bubbling, is made by heating again and fry. dip in egg, crumbs, one roll Roast Turkey. Prepare by. thoroughly washing the and purify to use a little soda in the water sweeten inner pound turkey (C1.lt into bits not melted), summer inside of crumbs, a turkey. the giblets require then a few well drained Strain the oyster and chop pepper and out with salt in a moderate three hours savory, fine for the gravy. oven. take two pints of bread crumbs, teaspoonful one and s~t, mix thoroughly, and pepper, then fill oysters, using one-half liquor and use to baste the turkey, A fowl of this and drying. It you wash rinse well in which surface, is a good plan turkey to your after; for a ten one half cup butter powdered or turkey first with a spoonful a can for cook size will rub the thyme Roast Goose. Rub with pepper and salt a day previous to using, dress with Cook Book 4 • THE CHARLOTTE COOK BOOK then sew up. Line roasting pan with a few slices of bread dressing, onions and celery and lay the goose upon this, breast downward, If it fill up half way with water, cover browns too quickly, cover with greased paper; when half done turn the goose on its back and have a hot quickly, baste frequently.-Mrs. closely and stew in ov.en. fire to brown J. Lang. Roast Duck with Onion Dressing. Slice the onions, put them; when water salt and pepper. in a double roaster. be tender, The onion dressing gives a pleasant meat distasteful Lansing, Mich. in frying pan with water enough to cook is cooked out, season with small piece of butter, Stuff duck and roast, basting often uniess roasted the duck until it begins to taste so often distasteful. flavor, and does not make the Carrie Jones, to one who dislikes onions.-Miss to parboil away the strong I prefer as it takes Yorkshire Pudding Served with Duck. One pint sweet milk, a stiff .batter, one teaspoon .from the roasting duck in a long pie pan and pour and bake; using the gravy of the duck as a dressing ding.-Miss two eggs, salt and flour enough to make baking powder; put some of the grease in the batter for the pud- Carrie Jones, Lansing, MidI. Roast Duck. Prepare your duck for roasting and use the following for stuff- Take some bread crumbs and turn on just enough hot water ing: or milk to soften them, put the size of a hen's egg and a spoonful of pulverized sage, a teaspoonful of salt, one-half onion if desired, mix well together teaspoon and stuff the duck. in a p~ece of butter add chopped (not melted) pepper; Good Pork Sausage. Ten pounds chopped pork, pepper, into small sacks, will keep a long time.-.tlfrs. E. B. H. W sage, six of black two of cloves, one g'rated nutmeg, mix and put twelve teaspoons six of salt, • THE CHARLOTTE COOK BOOK 27 To Sugar-Cure Hams. For four hams of medium weight, take two pounds of brown sugar, one-fourth pound saltpeter dissolved in hot water, then make a brine of water and salt, strong enough to bear an egg half out; thoroughly coveredj put on a weight and let. pour over hams until stand six weeks, let drain and smoke if desired. J. ;: The side pork can be pick{ed in this Richardsoll. then take out, same brine.-Jlfrs. THE CHARLOTTE COOK BOOK. his is Church & Fenn's Advertisement . • • • • • • ..... • • • • • • • • • • • • • • • • • • • • • I II ••••••••••••••••••••••••••••••••••••••••••••• t ~ 'v~: ~ --DEALERS IN-- i ~'f/ ~~~'~~'!b'!'~~'!'~~!~~~!'~'!'~~'!~~'!'~~'!~~'!'~~'!'~~~~~&~~'!'~~'!'~~'!'~~'!~~~ ~ 'lj~ ~ 'lj~ : : ~!'~ ~v... -------------------------------- ~,,~ ~l~ ~'t.. ~-*--------~-----------~I ! l1ang & Vornberg ! ~. 'lj~ ""j\" ~ - ~'!'~ ""'b G110TBING ii ~!~ 1 :~~~ ~.~ iOI .~~-~-~~~-~~-~-----~.---~ ""yt.. I~ ~ I *~: ~~ ~ ~~: ,~ ~!~ Trunks and Valises, 'h' G t' C i~ ~ ~.~ U t' C ""~ ~a: ~~ ..W.. ~j~ Ia s, en s ~.urnlS lngs. PRICES, ALWAYS TO BE FOUND AT LANG & VOMBERG'S, CHARLOTTE, MICH. MOST COMPLETE ASSORTMENT, AT LOWEST POSSIBLE aps, . ~ ~,';),~~Ii~~=ll~~i~=ll~~.~~~~i~~l~~~ ~1~~i~~j~~i~~I1~ 'll~ eppcrs, and cook until quite thick, and cook short removed) salt, two cups brown sugar; cook the tomatoes them through a sieve, add the onions and sugar in bottles and sea1.-flf1's. F. W. Higb)'. then add salt, vinegar, two teaspoons chopped (seeds time, time. fine, Put Chili Sauce. One dozen large tomatoes, four large onions, four cups vinegar, peppers, spoonfuls of all kinds of spices with four. tablespoonfuls -Jlfrs. Julia Lazler/y. two tablespoonfuls four large green salt, also two table- of sugar. Higdom. One peck of green tomatoes, six onions, Salt chopped quite fine. drain in the morning vinegar; ginger; cook thoroughly.-Afrs. add one tablespoonful the vegetables, and add two pounds each of mustard, F. H. Lovtlalld. three green peppers let them stand over night; three pints of cloves, allspice, sugar, Tomato Higdom. Eighteen chopped two and one-half cups sharp vinegar, one large onion chopped three green peppers ripe tomatoes, large, fine, THE CHARLOTTE COOK BOOK. fine, one tablespoonful one pound when cold. -Mrs. brown sugar. Lucillda Gra/lalll. each of cinnamon, Cook one and one-half 41 cloves, pepper and salt, bottle hours, Tomato Catsup. One gallon of tomatoes after they are soaked and strained, each of cinnamon, table'spoonfuls tablespoonful done add two quarts of vinegar.-Afrs. cloves, allspice of black pepper and three pounds.of Julia Laverl)', two and salt; one sugar. vVhen Tomato Catsup. One-h~lf bushel tomatoes" four tablespoons of salt, spoons of pepper gar, slice the tomatoes and stir them in their own liquor until and rub through a sieve fine enough to retain the seeds, boil pulp and juice down to the consistency of apple butter stirring steadily all the time to prevent burning, gar, salt and pepper; boil one-half hour longer, and bottle it hot.-Sarah E. Afurray. three table- (use ground black pepper) and two quarts vine- soft the (very thick), then add the vine- remove from fire Tomato Catsup. Two quarts of strained black pepper, tablespoon two four small ground mustard; mix this thoroughly and for three hours; at end of second hour add vinegar, one pint two tablespoons of allspice, one tablespoon tomatoes, salt, to two quarts of tomatoes. -Jlfrs. E. S. Lact)'. tablespoons red pepper~, boil of vinegar Tomato Catsup. Cook and strain tomatoes and to four quarts salt, one tablespoon add two tablespoon tablespoon mustard, one-half allspice, cinnamon, one-half of a nutmeg, one and one-half black pepper, one-half tablespoon tomatoes tablespoons cloves, one-half one tablespoon teaspoons red pepper. Orape Catsup. Five pounds ripe grapes. two and one-half pounds spoon cloves, one of cinnamon, one-half tablespoon pepper. Cook Book 6 Boil until Boil and strain through a sie,,:ej add sugar. one-half pint vinegar, one table- tablespoon salt, one fourth thick. -A1tss A/aria De Graff. ~/ 42 THE CHARLOTTE COOK BOOK. "* FEW WORDS AND FAT VALUES IN AT - SPAULDING ~BRACKETT'S. DDDDDDDD~ ~D~DDDDDDDO 0 o 8 BARBER & SPENCER 8 ~ ARE HEADQUARTERS FOR ~ . -. @ lOgs@: fU.l!'nhMli\g @~oodt, it~. . Call and see us at the old IVlunson stand, ~ o D o East Side Main Street, o DDDDDODD~ ~D~DDDDDDDD 0 0 D CHARLOTTE, MICH. D ~ 0 IDegetab res. • N early all vegetables require The abuses in the cooking of vegetables ing of meats. to be put on in boiling water. arc as great as in the cook- Flaked Potatoes. Boil in their skins until rub through a sieve into a hot dish before the fire, do not them after this or the flakes will flatten out. Serve hot. fully done, drain and dry them; peel, touch Mashed Potatoes. Pare' and boil add milk or cream, butter, pepper till done, drain and dry; mash until perfectly smooth, to taste; beat like cake with a large spoon and the more they are beaten the nicer they become; put them in a dish, smooth, place a lump of butter in the center, sprinkle with pepper. -l}frs. J. Q. Thomas. and salt Saratoga Chips. Pare and slice potatoes very thin, take out and dry in a napkin, lard, stir with a fork until one hour; drop in to hot take out with a wire spoon, drain well, salt while hot.-fIErs. Prall. let stand in ice cold water separate and they are a light brown, iJI. M. the slices French Fried Potatoes. Slice potatoes lengthwise in cold water thick; let stand and fry in hot lard; with salt, serve hot. in slices about a quarter of an inch dry in a cloth an hour, sprinkle if possible; and drain; take out with a skimmer Breakfast Potatoes. Chop five or six cold boiled potatoes. pepper, fire stir in two eggs. -AIrs. F. Z. Hami/loll. fry quite brown in butter; just before removing season with salt and from the 43 44 THE CHARLOTTE COOK BOOK Baked Potatoes. Irish or sweet potatoes beef or pork. are nice peeled and baked with roast Boil, when cold cut raw and fry a layer at a time on griddle or peel and slice or in a frying-pan with lard and butter; or drop in boiling lard, until a nice brown. and fry in butter, Sweet Potatoes. in slices French Breakfast Potatoes. Slice a pint of cold boiled potatoes; in a stew-pan, when melted minute then pour in a cup of cream or milk, salt and pepper. until through, serve.-Mrs. H. J. Emery. in a teaspoon in the slices put a small piece of butter of flour, cook a Stir heated of potatoes, when it boils, then stir put Sweet Potatoes, Boil until tender and scrape a la Ohio. skins off, put with a small -Mrs. D. F. Webber. lump of butter on each, put Escalloped Potatoes. Butter a basin or pudding dish and put in a dripping pan in the oven to brown. sliced t~in, put bits of butter, flour, fill the dish with these full of sweet milk, brown.-Mrs. A. L. Nic/LOls. in a layer of potatoes salt and pepper; dredge lightly with the basin two-thirds layers. and then fill remove cover cover and bake one hour, Potato Cakes. Take cold mashed potatoes, make into flat cakes, dredge well with flour and fry in butter.-Mrs. W. H. Re)"lolds. Potato Croquettes. Work into two cups of mashed butter, work till season with salt. melted froth, each in beaten eggs and cracker -Mrs. H. Friesner. potatoes, one tablespoon of smooth and soft, add two eggs beaten to roll Roll fat. into balls with floured hands; fry in hot butter or crumbs; THE CHARLOTTE COOK BOOK. 45 Potato Puffs. Two cups mashed potatoes beaten light; add two tablespoons two well beaten eggs, one cup of milk and a little in deep dish and bake in oven.-Jl.:frs. J. L. Collisz'. melted butter, salt; put Potato Puffs. Boil potatoes; mash fine, add salt and butter, beat well. add one-half cup boiling milk, beat again; shape into balls, place them on a buttered tin, brush with beaten egg; brown in oven.-Jl.:frs, J. T. Wilson. Potato Rolls. two-thirds Two cups cold mashed potatoes, cup sweet milk, three eggs, salt and pepper two or three spoonfuls of butter or lard in the frying pan, when hot drop in the mixture, in a place; when cooked enough to permit, in shape of a roll; when nicely browned, remove and serve hot.-jJ:frs, N. fold one-half over the other a large spoonful thoroughly; put ll:f. Ward. to taste. Beat Fried Corn. Cut through, the corn from the cobb, being careful then scrape the milk from it; put a tablespoonful half butter season to taste; watch it, as it burns easily.-llfrs. in a skillet it get hot; the grain of fry the corn until brown, lYebber. and let to cut D. F. Baked Corn. Cut the corn carefully from as many ears as desired, and with into a baking dish) to barely to take its and add enough milk, or part cream, if one has no cream add bits of butter the pulp. Put out the back of the knife.scrape season to taste cover the corn; place. Dr. Kdlogg. Bake in a hot oven twenty-five or thirty minutes.-Afrs. Corn Oysters. Mix well together one quart grated milk, one cup flour, one teaspoon season with salt and pepper and fry in butter ./}frs.J. .II£. C. Smith. butter, two teacups corn, sweet two eggs well beaten; like griddle cakes.-- THE CHARLOTTE COOK BOOK. Corn Oysters. One dozen ears of corn grated, one egg, one tablespoonful tablespoonfuls of flour, one-half four butter, melted pepper, one teaspoonful tablespoonful AIrs. Lottie Rand. salt; mix well into a pan of hot butter or together lard; of teaspoonful and drop by the fry to a brown.- Corn Patties. Grate one-half dozen ears of corn; beat one egg with one tea- spoon flour, a little salt and pepper; add a teaspoon of milk slowly. When well beaten, drop on a hot griddle well greased with butter and lard.-lJIIrs. W. H. ReYllolds. Parsnips. Parsnips will cook tender in from twenty to thirty minutes, take off the skins and season with salt and in a hot oven, or fry them brown in them for a moment when they are done pepper; butter. set Chopped Beets. Boil and peel in an earthen dish and set over a kettle of boiling water; season with salt, pepper Ada Spreng. and butter; the beets and chop fine, then put and serve hot.-AIrs. stir while heating Escalloped Onions. Boil until six onions, tender place a layer of onions a pudding moisten with milk; bake one-half l\lorth Adams, Mich. season with butter, dish; afterwards separate them, and a layer of Qread crumbs alternately salt and pepper hour.-J¥"rs. W. H. then in to taste, .lI1oblq, Cut the tomatoes Baked Tomatoes. in halves; lay on an earthen sprinkle down; pepper, bake twenty to twenty-five minutes.-AIrs. bits of butter, salt and cracker H. S. Roblee. plate, skin crumbs; Put crumbs, in a buttered seasone~ with bits of butter; or cracker then a layer sliced tomatoes Escalloped Tomatoes. baking dish, a layer of bread THE CHARZOTTE COOK BOOK. with pepper, so on until quarters salt and sugar dish is full, if desired, then.a finishing with the layer of crumbs crumbs; bake of an hour.-ilfrs. H. B. Cole. 47 and three- Tomatoes on Toast. One-half full butter, flour per; cut bread pour a can of tomatoes tablespoon of put oyer the fire, one tablespoon flour, mixed on the stove; put butter of and salt and pep- and of sugar, place toast on a platter and one scant in tomatoes, teaspoon tomatoes over.-kfrs. H. J. E1I10)'. thoroughly; toast thin, Fried Tomatoes. sliced rather Take ripe tomatoes and fry on a hot griddle well greased with lard and butter; salt and pepper.-l}lrs. W. H. Reynolds. thick; dredge well with flour add Stuffed Tomatoes. Cut a thin slice from the top of each of six tomatoes, Remove inside with salt and pepper. the inside of of the skin intact or cut to serve the tomato with a vegetable Melt a tablespoonful and a quarter it as a sort of scoop. of but- cupful add to it then a half cupful F,ill a little parsley and the tomato pulp. of onion well chopped Cook a few minutes; a portion so as to leave hinge. Sprinkle ter, add a tablespoonful of chopped meat. of grated the paper bread crumbs, tomatoes with the mixture, set in a pan, cover with buttered and bake twenty minutes.-illrs. O. E. Packard. Cooked Cabbage With Milk. Chop fine; cook in a little water add season more if needed, and butter salt, and add milk or and • pepper; when very tender cream. -AIrs. O. ill. Cilapi'dl. Chop fine and cook very tender in a little water Hot Slaw. salt and butter or meat drippings serving add vin~gar to taste. and pepper if desired; to which add just before to boiling one-half Hot Slaw Dressing. cup vinegar, Heat one large tablespoon of THE, CHARLOTTE COOK BOOK. butter; stir cream.'-Jifrs. in an egg well beaten O. .lJf. Cllappell. and add one-half cup sweet Cre:-m Dressing For Cold Slaw. Two tablespoons whipped sweet cream, of vinegar; fine and seasoned with saIL-AIrs. beat well and pour over cabbage J. J. Richardson. two of sugar and four cut very previously Cut one-half a medium head of cabbage Fried Cabbage. put in a kettle, then put in the cabbage and browns one tablespoon let and stir almost constantly of lard, fine; season with salt it get until fifteen a little which will be in about and pepper; quite hot, it is tender, minutes.-Mrs. D. F. Webber. Cream Cabbage Salad. Yolks of two eggs, one-half gar, mixed together poured warm for dinner.-.lJIIrs. ~v. H Rqnolds. on and boiled. Pour cup of sugar, one-half cup of vine- and boiled; salt and pepper, one cup of cream serve on well chopped cabbage; Cream Slaw. Slice one medium sized cabbage fine and season with pepper size of an egg, and salt; have a spider hot, put it cook in this and half a cup of vinegar, about then have ready one egg and one teacup of sour cream beaten first separately and then together, stirring continually, long enough to cook the egg, which will be ten minutes or until cabbage is thoroughly wilted; in a piece of butter and let and pour over the cabbage, then the cabbage, • allow it to simmer about one minute; serve immediately.-.lIfrs. Egg Plant. J. T. Fouls. Peel and cut salt water, drain well; make in slices one-half an inch thick, lay one ho~r in strong a light batter with egg, flour and a little water; dip slices in it and fry in butter and lard. Eggs of the batter, or peel, boil until done, mash; season with butter, lIfrs. A. H. Green, Denver, Colorado. crumbs may be used instead salt and pepper.- and cracker let I THE CHARLOTTE COOK BOOK. 49 Squash Fritters. Two cups cooked squash, one cup sweet milk, E. B. H. flour to turn easily on the griddle.-il'frs. two eggs, with fV. Cauliflower. Cut up in small pieces and soak III Ice cold water an hour Then put on stove and cook in milk Dress with drawn on to cook. tender or about half an hour. before putting and water until butter sauce.-Mrs. A. H. Green, Denver, Colorado. Cauliflower. Boil about Pick off leaves, cut stalks close to bottom, be careful not lay in cold water for half an hour; put fifteen minutes; lay in a vegetable dish and cover until to in hot water to break bunch, lift cauliflower up boil, adding salt. the following sauce carefully, a cupful of cream; beat yolks of two has been prepared: eggs light, wet a teaspoonful of corn starch with a little cold milk, add all of this to heated cream, boil up once, pour over the cauli- flower and serve immediately.-jlfrs. H. Fritsner. Heat Boston Baked Beans. soaked over night; One quart of beans in fresh water and parboil, changing the water two or three times, hot to be used after the first; drain off the water and put beans water in closely covered jar, half pound of salt l'ork, a great spoonful of molasses, if necessary; bake in a slow oven twenty-four hours, filling up with hot water when dry.-iJlrs. in the morning put IY. .II. DlIdlq. salt Baked Beans. in water in cold water, parboil in wh{ch put one-half Soak the beans over night for one-half remove hour from the fire, add cold water sufficient to put hands in, and rub the beans between the hands and remove the husks which will pour off with the water, place in stone jar or crock, add water, salt pork sugar if you like; bake all day or eight or ten sliced, salt, pepper, Jolll1 Riclzardsoll. hours, add boiling water as it is needed.--i~Irs. teaspoon soda; Cream Beans. Parboil three times one pint of beans, boil until tender, add Cook Book 7 50 THE CHARLOTTE COOK BOOK. salt and pepper thirds of a cup of creamj bake one hour.-111rs. two tablespoons to taste, of maple syrup and two- Fred Z. Hamilton. Dried Lima Beans. let to soak over night, Should be put before dinnerj hours keeping with salt and when quite soft, add butter, them well covered with water until nearly add more water, put pepper drain, them stand until them over tenderj three to boil season and milk or cream. String Beans. drain String, break and wash, off and put hours, minutes, boil one and one-half ing add a lump of butter a piece of salt pork one hour half hours. about of water in plenty boil in about add salt and pepperj fifteen two quarts of boiling water, just before serv- or boil then add beans and boil one and one- and a half pint of milk or cream, Asparagus on Toast. Cut away the woody part and twenty-five minutes slices of crustless well while hot and and arrange upon in salted toastj dip toast lay upon a heated the pepper, toast; Doiling water. in the Have tie in a bunch and cook about some butter Drain the asparagus generously. ready liquor; and butter dish. salt asparagus Boil the stalks with on a hot dish and add H. Rf)'nolds. Boiled Asparagus. in the water. and pepper. salt butter tender When place Serve hot.-Mrs. HI. Salsify, or Vegetable Oysters. Scrape vegetable oysters and throw them into cold water to them in pieces to cover until the size of an of flour made a pan of nice biscuitj and serve.- over prevent one-half tenderj egg smooth spli t AIrs. discoloringj when you have in just inch long and boil cut sufficient, enough water add a pint of milk, butter drain off the water, and thicken a little in a little salt, cold milk. them open on a platter, I¥. H. Rand. with a tablespoon Have turn the oysters ready THE CHARLOTTE COOK BOOK. 51 Pluff. One cup rice boiled in two and one-half cups water; serving, mix with rice one cup well cooked tomatoes, with butter, pepper 1J1rs. E. L. Harmo1l. and salt. Serve with fish or roast meats.- just before seasoned Boiled Dinner. Put to boil early a piece of fat corn beef; in the cabbage then the potatoes. dinner put turnips, be left only just enough water vegetables dishes, pour it over the cabbage.-ilfrs. in separate cut Boil in quarters; together until done, two hours before in one hour add the there should to prevent burning. Take up the if there is any liquor in the kettle Jolw RicJzardsoll. Fried Apples. 6 Quarter and core apples without paring; put a piece of butter the size of an egg in the frying pan; when it is melted put in half the apples and cover with light brown sugar, cover, stirring to pre- vent burning; cook until soft.-1J.frs. F. G. Smith. Boiled Sweet Apples. sprinkle well with brown sugar, Take nice, ripe. sweet apples, halve and core them, place in a add water enough to boil tender and the then with a silver fork or spoon lift the Cook longer, being careful not to burn kettle, well over the apples; cover and let them cook until juice bottom pieces, from twenty to thirty minutes them. Much nicer than baked apples.-Afrs. the top ones down into the syrup. C. M. Jellllillgs. is becoming letting thick; Baked Sour Apples. Halve and core the apples and put in a long pan; sprinkle with sURar and put bits of butter on each half; add a little water and bake. To be eaten as vegetables. Escalloped Apples. Butter a pudding dish, place layer of nice tart apple quarter~ Then the dish is F. S. in the dish; season with bits of butter, add another full. Bake half an hour and serve hot with d~ner.-l1frs. Bdcher. layer and season as before, and so on until sugar and nutmeg. THE CHARLOTTE COOK BOOK. To Cook Sauer Kraut. Take boiling hot water enough to cover the quantity you wish to cook; cover and boil three hours, with a small piece of salt pork. What is left after the meal may be fried in a little butter. Sauer Kraut. cutter and put in a large jar; cut Remove the outer leaves and hearts of cabbage, fine on a cabbage to one pail of cabbage sprinkle a small handful of salt; pound each layer with a wooden mallet or potato masher. When is full place some leaves on top, and a double cloth wrung out of cold large cabbage water, cover and use a h,eavy weight let it stand six weeks before using it. the cloth and cover must and the scum be washed removed; down and covered with water.-Mrs. \\'henever in cold water keep the kraut well pressed (a large stone is best); the scum rises Clwrles I¥ildt. your vessel j . JEntrees. Sweet Breads. Blanch these by pouring cold water on and putting hour.; for one-half them on take them season and roll in flour and fry a [. A. Mikesell. if preferred.-llfrs. the stove and letting them simmer out and put -light brown in lard, or butter, them in cold water, To Cook Frog's Legs. Season with salt and pepper, frogs legs and roll in the prepared a delicate brown. some corn meal; wipe dry the corn meal; fry in deep lard until Serve on garnished platter.-Afrs. Phillips. Little Pigs in Blankets. Season large oysters with salt and pepper; fat breakfast bacon in thin pieces; wrap an oyster in each and fasten with a small wooden skewer, heat a frying pan and put the little pigs in and cook long enough to crisp the bacon; place on small slice of toast and serve. Do not The pan must be very hot and care taken that remove they do not burn.-Afrs. E. J. Patterson. skewers. cut To Cook Head-Cheese. One cup sweet milk, one egg, one teaspoon of baking powder, in thin Any other pressed flour enough slices, dip in the batter and fry in drippings. meat may be used in the same mannec.-.A£rs. G. Cogsdill. to make a stiff batter; the head-cheese cut Meat Sandwiches. Chop fine either cold boiled ham, parts of each; mix with one pint of butter, one tablespoonful beaten egg and a little pepper; J. Dean. bread.-Afrs. salad oil, one of mustard, tongue, chicken or equal the meat, half cup of melted the yolks of a on thin slices of buttered spread 53 I/ 54 THE CHARLOTTEJ.COOK BOOK. Dressing for Sandwiches. pound of good butter, of Take sweet tablespoons one-half three mixed mustard, a little salt, yolk o.f one egg; beat keep cool. little cold chicken if you wish it; spread sing, second closely together . Then chop together, and trim edges.-Mrs. then with meat; add the them together until fine, oil, three tablespoons of until smooth, a little red pepper, and and ham and a slices of bread with dres- slice of bread and press tongue P. M. JVIcDo'Jlald. One egg, one and one-half teaspoons Dumplings. stir enough water, not Packard. stiff with flour, them; to soak baking powder, lay on meat to steam with cook twenty minutes.-Mrs. one cup little water, O. E. Take one quart flour, 'add to it two teaspoons baking Dumplings. and one teaspoon the boiling meat; cook twenty minutes.-1VIrs. F. A.. Hooker. stir stiff with milk and drop by spoonfuls salt, powder on Cheese Straws. fine, like pie crust, salt; mix in the cheese, One pound grated cheese of lard mixed with cold water, one egg and a little with butter, which cut small portion inch wide and about mixed with a little water ~Jl1rs. J. Lang. at a time, seven inches fold or roll second time, three cups of flour and one cup to which add yolk of roll out once, spread like jelly cake, after roll into ~trips one-half long; glaze with yolk of one egg light brown. then roll thin, cut and bake in quick oven until Cheese Sticks. One cup grated cheese, cup butter; one cup flour, a small pinch of cayenne and bake a light roll thin, cut in strips pepper, brown.-.llfrs. one-half E. J. Patterson. Take one cup of cheese, dissolve cheese let of milk; Rare Bit. cut fine; add one and one-fourth in milk with gentle heat, cups then add • THE 'CHARLOTTE COOK BOOK. 55 fine, one-fourth teaspoon of dry mus- stirring con- eight or ten crackers tard, pinch of cayenne pepper, one egg well beaten, tinually. Serve while hot.-Afrs. f17ilderll. rolled J. Welsh Rare Bit. Grate dry cheese, place in sauce pan with just enough milk to on squares of Serve moisten well, when hot and a smooth paste nicely toasted bread; set very hot. -llfrs. in the oven to brown oyer the top. rv. H. Reynolds. spread Cream Macaroni. of macaroni, in water with a little pound Take a quarter salt until perfectly tender; when done, drain off water; prepare a cream dressing as follows: Take a pint of milk, scald, and add two then tablespoons . season to taste and stir in a quarter of a pound cheese, pour over m~caroni and bake one-half hour.-ffIrs. A. C. L. let boil until two of flour, it thickens, of butter, of grated boil Macaroni. of an hour, three-quarters Take the quantity of macaroni you wish to use and soak in warm then pour off the water and add ten minutes; place in a dtsh, one layer at a time covering each one with cheese and a little salt; when the dish is filled add a from drying; place in the water milk enough to cover the macaroni, the macaroni butter, grated iittle more milk, enough to prevent oven ten or fifteen minutes or until brown. -iJfrs. Rami. boil about it Mock Macaroni. Take boiled rice instead of macaroni, place a layer in a baking dish, cheese, butter, pepper and salt alter- then a layer of grated nately, until dish is full; pour over all enough milk to cover well; bake about thirty minutes.-Afrs. W.lf. Rt)'llolds. Rice Croquettes. Two cups of cold boiled rice, three well beaten eggs, one tablespoon to taste; beat eggs and sugar together stir all together, two tablespoons melted butter, lemon juice and salt into rice, season and make into croquettc.=>s. Roll croquettes sugar, and work butter • THE CHARLOTTE COOK BOOK. crumbs, In bread hot. or chicken for one of rice.-A. C. L. These can be varied by substituting fry in lard like doughnuts, drain well and serve one cup of chopped veal Take light pie crust, Cinnamon Sticks. roll this and spread with butter, with sugar and cinnamon, and bake a light brown.-llfrs. A. L. iVicllOls. cut in small oblong pieces; sprinkle twice roll Orange Hash. lemons, raisins bananas, Oranges, these fruits are minced into little bits and served with sugar and nutmeg. Eat big scoop out all the pulp and fill rind with enough Slurwood. hash; set in freezer spoon, if you like. Nice unfrozen.-He!en from cups made of the or'ange, cut hole in the orange pineapples; to insert and Fruit Salad. Soak three-fourths two cups boiling water, Strain and mix into it six bananas, apples cut fine; sit in a cool place, stirring occasionally gins to set, This makes about -Mrs. L. B. Brockett, box of gelatine in cold water one hour, add juice of four and two cups suga~. six oranges and one can pine- until it be- two quart.s. then form into moulds. lemons Take oranges and bananas, half dozen each, Fruit Salad. one can shredded pieces; pine apples, berries, peaches and pears, each in their and add one-half of gelatine; when hard; put grated cocoanut over. E. J. Patterson. or ice cream.--Jllrs. sweeten to taste and pour over Serve with whipped add season. strawberries, cut into small rasp- Strain the juice fruit cream Fruit Salad. Two ounces of gelatine dis'3olved in a quart of water, one tea- add Put cup of sugar, sliced oranges, bananas, in molds and set on the ice until hard.-Mrs. juice of one lemon, a little pineapple a few grapes and blanched almonds. W. H. Reynolds. extract; THE CHARLOTTE COOK BOOK 57 Salted Almonds. Blanch one pound almonds and dry, add one desert spoon fine salt, spread on buttered pan and brown in oven, stirring frequently .. Salted Almonds. Shell and blanch almonds, put fry a light brown, boiling hot lard, lJfrs. J. S. Collisi. them in basket lay on filter-paper into a kettle of and salt.- .... Take unroasted Salted Peanuts . peanuts; pour hot water over on the stove until stand then place on a tin with a small pitce of butter the oven until a light brown; remove and salt.-Alrs. they come to a boil, remove them and let the skins, and let remain in F. G. SlIlitll. Grilled Almonds. let it hairs, dry thoroughly; them fry, as it were, Blanch a cupful of almonds, boil a cupful of then throw sugar and a quarter of a cupful of water until in this syrup, stirring them in the almonds, They will turn a faint yellow-brown before the sugar occasionally. this change of color be- changes color; do not wait an instant after them from the fire and stir gins or to the nuts. until Black walnuts may be prepared in the same way, only do not re- quire blanching and need not be cooked in the syrup. -lllrs. F. G. ...\'11Iitlz. the syrup has turned back to sugar and clings they will lose flavor; remove - Cook Book 8 • 58 WI!~~~~Ifll THE CHARLOTTE $)InI~(UIILIL COOK BOOK. OUR OWN ~IEIEf~ irlHl~ lFnlNl~~'f (~,(Q)Ifllr~ (Cull (Q)~ ~ ~ll r~(Ul~ll$) ~INI~ IQ3~IK\~~Y BINI 'fIHlIE ~(Q)~~$) ~Bir1f ~T ~ iF~15 ~ ~(\,~(\'lf~n OHEMIOALLY PURE ~o~ing f»900~era [35 cents a pound.] nlNl ~lEdH~(Q) lNl .~~~.~~~.~~~~.~~~.~Q~.~. CHARLOTTE, MICH. AND OAREFULLY PREPARE]) -(@lo\G)orai ng @xtraoets ARE ALWAJTS UNIFORM AND GIVE EXOELLENT RESULTS . ~ ~ ~ Slterwood I-Iottse ~ ~ Grocery. ••~ ~ ~< ~ ~ ~ S oc S T AND FANCY K TAP ••I GROCERIES! I ~ ~ i ~ ~ ~ ~ ~~ .. ~'--: f) ~ LE F UL L ;<<: ~ ~ ~ ~ ~ ~ • BEST GOODS •• ~ ~ • • ~~ ~~ Lowest Prices. ~ ~ ~ ~ ~ ~ ~ G. 1\T. Potter & Co. ~ ~ ~ ~ ~ ~ ~ .~~~.~e~.~ee~.~e~.~e~.~. G. V. COLLINS & SON, Progressive Druggists. L ]Eggs. Eggs and Omelets. To test eggs, put lie flat at eggs" will upright, like many other unsound the bottom while things the ill the world. them in water enough to cover, the "good "bad eggs" will stand Pack them small Eggs For Winter Use. end down in a box, cover each layer well with coarse salt, never allowing the eggs to touch each other. Boiled Eggs. and tbat heat Put soon heat at opened, the yolk is hard. I J Curtis. tbe eggs into cold water to 150 degrees, then set on back part of stove and keep twenty minutes when they are done and will, on being The white is like jelly, while turn out of place where the water will . the shell whole. It will take forty minutes to cook them.-ilfrs. Break the eggs in a warm buttered spider, Scrambled Eggs. per; as soon as they begin to whiten, until they are cooked as desired.--ilfrs. A. L. Nichols. stir carefully add salt and pep- from the bottom Baked Eggs. Break eight eggs into a well buttered bits of butter, salt, oven and bake about and add three twenty minutes; dish; put in pepper tablespoons of cream; set and in serve very hot. Fried Eggs. After frying ham, drop the eggs, one by one, spoon them with a large into the hot until well fat set. and dip the hot fat over Serve alone or with the ham. 59 60 THE CHARLOTTE COOK BOOK. Poached Eggs. Place a frying pan of salted water on the fire, break the eggs cook them two and one-half or three minutes; serve on slices of nicely browned Put a small piece of butter on each egg, pep- Serve on a hot into the water.and take them up with a wire spoon, and buttered toast. per platter. -Afrs. Grace Richards. and garnish with sprigs of parsley. slightly French Eggs. Boil hard, remove the shells and roll in cracker crumbs; uutil brown. Make a gravy of butter, butter and pour over them. crumbs Escalloped Eggs. fry in and cream, Make a minced meat of cold boiled ham, fine bread crumbs, salt and some melted butter; moisten with milk and half pepper, break an egg carefully upon fill small patty tin with the mixture, the top of each, dust with salt and pepper; in oven and bake about eight minutes, or bake in a square tin and take out like biscuit; eat hot, they are very nice.-Afrs. Augusta Parker. set Pickled Eggs. Select nice fresh ones, boil hard, in which beets have been pickled.-JJfrs. remove shells and put E. A. R. them in vinegar \ Deviled Eggs. shell and cut Boil eggs hard, rub with a spoon until them in halves, slipping the yolks One table- into a dish, of vinegar, one teaspoon spoon of melted sugar, one teaspoon mustard, the yolks, mix and replace into whites of the eggs, remove a slice from the end so they will stand, set on a dish garnished with lettuce or parsley and serve cold.-llfrs. Ricllardsoll. salt and pepper; fine. Dressing:. two tablespoons pour this over butter, Beat very light four eggs, in a teacup milk, add more milk until one heaping Omelet. the whites and yolks separately; teaspoon the cup is three-fourths put flour and stir smooth in a little full, stir this into THE CHARLOTTE COOK BOOK. Iron This raise and be very light but must be served as soon as it is the yolks, add whites and a little salt and pour into a granite basin in which has been melted a very little will taken from the oven. -.AIrs. W. P. lVyman. butter; bake. Omelet. Eight eggs, one l!eaping tablespoon corn starch, two-thirds of a cup of milk, a little pepper and salt; beat yolks of eggs thorough- ly, then add corn starch, milk and seasoning, beat whites of 'eggs stiff and add the last C. W. Mallory. thing.-kErs. Omelet. Four eggs, yolks sweet milk, one small last cook slowly in a spider thing, not stirring them very thoroughly and whites beaten separately, cup tablespoon flour, a little salt; add whites the the mixture; M. A. R. ten minutes.-Mrs. for about one-half through • Omelet. through; to taste, beat Beat the crust to moisten and pepper in a frying pan, white very lightly into the yolks, bread, etc.; pour the pan and shake gently but do not stir; four minutes time to cook it. Have ready a hot platter, the pan; the yolks and whites of four eggs separately, remove all from a large sized slice of bread, pour sweet milk over it rub through a sieve, add it to the yolks, salt thoroughly; melt a large spoon of butter the whipped the whole into is sufficient loosen from the edges of serve at once.-Aunl Sara/t. turn one-half over the other; but not burn, beat it Ct sputter" let THE CHARLOTTE E. H. BAILEY COOK BOOK. Always has a good assortment of Gold and Silver Watches. Clocks. Gold Pens. Silver Knives, Forks and Spoons. Gold and Silver Spectacles. Wall Paper. Window Shades. School Books. Miscellaneous Books. Sheet Music. Musical Instruments. Opposite Court House. --------- THE BEST Call and see.IW~w;ou-wANT~~1 I I NOWFLAKE Sack is Fully W arran ted FLOUR. 8 ~--- ~ ... Buy ... Every ~ ~ ~ I ~ Sold by All the Leading Grocers. ~~~~~M>M~eMM'c; Ole t D." Ive ~o er Me" ~ I S ~ Ereao. Yeast. vVash, pare and grate four they form a thick starch, large potatoes, pour boiling water have a handful of hops ready and add the tea to the potatoes; when milkwarm two tablespoons of sugar and in a cool of a cup of yeast, of salt, set away to rise; cork and .set on them until steeped add three-fourths two tablespoons place.-Mrs. H. H. Gale. Potato Yeast. peeled, Four good sized potatoes tablespoons white sugar, one of ginger, one of salt, flour; pour over this one pint of boiling water and beat until lumps d{sappear. and set away to rise; when risen put and set away in a cool place.-11frs. four two cups of all After it has cooled add to it one cup good yeast in a glass or stone jar, cover T¥. S. Trask. boiled and mashed, Yeast. flour put Two cups for yeast, one cup sugar, two yeast cakes dissolved o~e-half in jar in one cup salt, one quart warm water, two quarts mashed pota~oes, add water to cool, put cup of water, to make two gallons, in yeast and set to rise; when light add water use this of one cup of boiling water to scald a little flour, bread to be sponged then put in loaves. -11frs. H. S. Roblee. for wetting, with the exception Bread. At night take a quart of flour; pour on a cup of boiling water, then enough warm water to make a thick sponge, when milkwarm In the morning add a small half cup of yeast, set away to rise. put two in a pint of scalded milk lukewarm, a teaspoon of salt, 63 THE CHARLOTTE COOK BOOK. and 'flour enough to knead; when well molded mashed let rise, in dishes, kneading let rise again and bake.-JlIIrs. H H Gale. as little as possible; potatoes then put Bread. set in warm water; and scald with boiling water, beat At noon boil and mash four potatoes, large spoon of nice lard and one large sponge away in a warm, not hot', place until flour; stir together when cool add one yeast cake dissolved small four o'clock take one pir.t morning milk, pour half pints boiling water, one tablespoon salt, one this smooth with flour until a thick batter, small sponge; cover tight, the evening, sticking morning knead down li'ghtly and make and if loaves are large bake in moderately In hot weather set small sponge at four, knead in the morning.-JlIIrs. L. B. Brockel~. add one-half pint of this well and this light .. About into it one and one- sugar, butter; stir in with the set in a warm room until nine o'clock in dough tight. In rise again oven one hour. large sponge at night, and then knead as soft as can be handled without knead twenty minutes, two tablespoons to the hands; spoon then beat cover let into loaves, heated Yeast Bread. Take three good sized potatoes well cooked, mash fine, dis- add to potatoes when they have solve one-half cake of yeast, seems light, cooled, stir thoroughly and set away until flour enough for your (in a warm place in cold weather,) add the potatoes; when the sponge sponge let this rise and when light again mix slightly and place in tins; when light bake in a moderate oven. Do not mix your dough very hard.-j}iIrs. E. L. CO)" into cold or is light mix into a loaf, tepid water, the mixture then stir Salt Rising Bread. The morning before baking, if kept warm this will be light by night. take two teaspoons of corn meal, in a warm place to scald with four tablespoons rise; In the .morning take one teacup warm water, a pinch each of salt and soda, and the rising; stir quite thick with flour, set light; then sift what flour you think you will use in your bread pan, make in a dish of hot water until of boiling milk, set THE CHARLOTTE COOK BOOK. 65 a well in the middle,. allow a pint of water, or half milk is better, for a loaf, add the light yeast, a tablespoon of salt, stir thick with let rise flour. When light, mix soft until D. F .. and bake. l¥ebber. in pans; take as long as yeast bread.-il£rs. smooth and put It does not Graham Bread .. One quart of buttermilk, two-thirds according to size of cup. slightly in oven; this makes two large basin loaves.-il£rs Steam one hour and three-quarters, full of soda, five or six cups of graham brown ..r S. Jl£OOIl. one tablespoon cup molasses, two eggs, level Graham Bread. One cup sour milk, one-half a little salt; make batter cup molasses, one egg, one tea. like cake and bake about •spoon soda, immediately.--Mrs. G. If/. Rut. Steamed Brown Bread. One cup N. O. molasses, one well beaten egg, one cup sour it "sings;" Steam one hour cream in which stir one rounded add enough graham flour to make a stiff batter. and bake about teaspoon of soda till five minute3.-frfrs. M. S. Phillips. One cup of sponge, one cup water, Oraham Bread. a little salt, mix stiff; put makes one loaf, bake one hour.-il.frs. J. T. Wilsolt. in bake tins and let two tablespoons molassei, light; rise until Oood Corn Bread. two eggs beaten light, one-half One pint of corn meal sifted, one pint of sour milk, one cup of cup sugar, piece of butter flour, thing one teaspoon soda in a little sour size of an egg; add the last milk; add to the beaten eggs the milk and meal alternately, the flour and meal having been mixed together; bake twenty minutes in a quick oven; bake either A. D. Bat/glllllan. in gem pans or a deep pan.-AIrs. Indian Loaf. One pint sweet milk and one pint of sour milk, four cups corn Cook Book 9 66 THE CHARLOTTE COOK BOOK. two cups flour, one teaspoon steam three bake hours and meal, saltj Spaulding. soda, one-half one-half cup molasses, A. P. hour.-Mrs. Brown Bread. Three cups of sour milk, three of graham flour, one and one- soda dis- half corn meal, cup molasses, then pour into solved in water, one teaspoon salt; stir all four pound baking powder cans greased well, set these in a steamer; steam four hours.-Mrs. M. L. Cook. one teaspoon together, two-thirds Brown Bread. One pint each of sour milk, half cup of molasses, one teaspoon three hours and bake fifteen minutes.-Mrs. Indian meal and rye flour, one- each of soda and salt; steam C. W. Mallory. Corn Bread or Indian Loaf. Soak bits of dry bread in water, full, two teaspoons two cups fine corn meal, half cup flour; steam two hours then is a good way to dispose of then add two cups of sour milk, one cup sugar, soda, put dry bread. -Mrs. in a hot oven twenty minutes. O. M. Clzappell. two te;cups say about salt, It Johnny-Cake. Two-thirds three tablespoons spoons of corn meal, Thomas. teaspoon of soda, one teaspoon of cream of tarter, of sugar, one egg, one cup sweet milk, six table- J. Q. three of flour and a little salt.-il(rs. Baking Powder Johnny-Cake. One cup Indian meal, spoons baking powder, one-half cup of sugar, spoon of lard, pinch of salt and sufficient water F. L. Slzeplurd. two cups of flour, sifted with three tea- two eggs, one table- to mix.-ll.1rs. Two cups Indian meal, one-half cup flour, J9hnny-Cake. two tablespoons melted butter, one small and two tablespoons of inolasses.-Mrs. J. T. Wilson. two cups sour milk, soda, one egg teaspoon lRolls anO Muffins. Parker House Rolls. one-half One pint flourj put and cool), cup sugar, in the other In the morning sweet milk (scald two quarts cup butter, in a cup of good fresh at all, do this and let rub on side rise in pan before This must not be set by the fire but on the table in a warm one-half yeast, pour at night. it risej when light knead and roll with melted double baking. room.-Afrs. J. D. Parkhurst. adding anything, into rounds, thin, cut together, knead without ingredients without stirring butter, and let Rolls. two heaping loaf of bread Take a two pound after tablespoons the pans; mix into it and the beaten white of two eggs mixed well, a biscuit between, them rise until very light.--il£rs. J. Callister. lap a very to stick them together; cutter; enough over with it little place enough is light for of lard, a little sugar roll out and cut with butter sugar in a pan and let and Hop Yeast Biscuit. stir well, when milkwarm add one-half Stir well and keep warm for a few hours and let scald well with boiling water; to make a sponge Take four medium sized potatoes, take one pint of flour, fine, quart of cold water and flour with a spoonj yeast. over night; cup lard, one-half too hard); make out and bake in a well heated oven (a light brown) take out, cover well so as t6 sweat.-iJ£rS. Gillillglzam. cook well done, mash them add one thick as you can stir cup of hop it stand of salt, one-half to make a loaf (not then rub these over with butter gently for thirty minutes, in flour twenty-five minutes, knead for about in the morning let rise again; let rise again, add a scant cup butter; tablespoon in biscuit, knead 67 68 THE CHARLOTTE COOK BOOK French Rolls. One quart sifted flour, two tablespoons butter, one of sugar, one of lard; pour on these one pint of boiling milk, stir thoroughly; when lukewarm add one-half cup yeast. in morning and when light knead all one way, being careful not to turn the dough around . about Let stand until then roll and cut take each piece and spread with melted but- with a biscuit cutter; George Richards, let ter Detroit, J)'liclzigan. an hour before tea, bake.-Mrs. rise till this and fold, light, Set ... Graham Biscuit. One-half pint of graham flour, one-half flour, one-half pint of sweet milk, one-half pint of yeast, one-half cup of then add one tea- sugar, one-half cup of butter; spoon of salt and one of soda, just before putting into the oven wash over top with a little milk and sprinkle with sugar.-jlfn. let rise over night, roll into biscuits, W. H. Reynolds. pint of wheat let rise, Put one quart of in sieve with two heaping Baking Powder Biscuit. flour baking powder, mix together tablespoon of lard or butter salt and wet with sweet milk; do not mix stiff, handle as possible, bake in quick oven ten or fifteen minutes.-Mrs. teaspoons in one (not melted ), also mix in a teaspoon of as light roll about an inch thick and cut with biscuit cutter and A. D. Baughman. and run through sieve; put French Rolls. one quart Mix thoroughly flour with three powder and one of salt; rub in two tablespoons beaten egg and milk to make a soft dough. wet the top and fold over. -NIn. J. H. iVewton. teaspoons of butter Roll and cut baking and one in cakes, Cinnamon Rolls. Take a piece of dough when ready for the pans as for light bis- inch thick, sprinkle well with sugar and a little cinnamon; in slices one-half in pans and cuit, mix in lard size of an egg, spread with butter, roll as jell cake, cut let rise, J. J. Richardsoll. roll about one-half then bake.-.llfrs. inch thick; put THE CHARLOTTE COOK BOOK. 69 Muffins. of Take one small pint of melted butter, one teaspoon of baking powder, one-fourth teaspoon salt, milk enough to make a thick batter; beat the white and yolk This amount will make eight muffins.-Mrs: Emma J. separately. Clzurch.. flour, one egg, one tablespoon Muffins. teaspoons baking size of an egg; powder, one sl!lall rub thoroughly to- then add one pint of milk and two well beaten eggs.-Mrs. One quart flour, three spoon of salt, piece of butter gether Nelson Smitll. Muffins. Three tablespoons melted butter, three tablespoons cup sweet milk, one-half cups of flour.-ff.frs. Frank Spaulding. two teaspoons two eggs, baking powder, sugar, one two and Quick Breakfast Cakes. One cup sweet milk, two cups sugar, one tablespoon in patty-cake two teaspoons tins.-ivIrs. J. D. Parkhurst. butter, flour, one egg, one tablespoon baking powderj bake Two cups of sweet milk. Quick Muffins. eggs, three tablespoons little salt; bake in gem pans.-Afrs. G. two heaping butter, teaspoons J>v. Squier. baking powder four cups of flour, two and a Two cups sweet milk, light, and a little salt; drop batter very hot oven. -ilIrs. G. W. jlfallory. two eggs beaten very in hot gem pans and bake in a Pop-Overs. two cups flour, Corn Meal Muffins. Two cups corn meal, one cup flour, three cups sweet milk, two tablespoons melted butter, one two sugar, one teaspoon of soda dissolved in hot water, cream of tartar sifted with the flourj bake quickly.-Afrs. three eggs beaten very light, tablespoon teaspoons H. B. Cole. THE CHARLOTTE COOK BOOK. M'uffins •. 'Two cups of sweet milk, one cup of wheat flour, two tablespoons melted butter, one teaspoon Emma J. Church. of baking powder.-Mrs. corn meal, teaspoons two cups of sugar, two Corn Meal Gems. One and one-half cups sour milk, one-half cup sugar, one-half one egg, one and one-half cups corn meal, one cup cup shortening, flour, a little salt, one t~aspoon soda.-Afrs. TY. H. Rand. Graham Gems. Two cups sout milk, molasses or sugar, one-half egg, one tablespoon melted butter; stiff batterj bake in gem irons.-Mrs. teaspoons two cup flour, one thicken with graham flour to a cup corn meal, one-half J. T. Wilson. teaspoon soda, one Graham Gems. Two teacups of sweet milk, or one cup each of milk and water, two teaspoons powder, into rather a thin batter, pour one egg, one s~all thicken with graham flour, beat well into hot gem irons and bake quickly.-Mrs. J1£.E. Watkins. teaspoon baking salt, Griddle Cakes. One pint of sour milk, one egg, half a teaspoon of salt and a Corn meal it is right consistency. teaspoon of sodaj add flour until or graham may be used.-frIrs. E. S. Lacey. Bread Cakes. Take stale bread and soak over night of rub through a colander, one teaspoon salt, sugar buckwheat bake.-frIrs. and flour enough cakes j add last E. S. Lacey. in sour milk, in morning and to one quart add the yolks of two eggs, one of than for the well beaten whi tes of the eggs, and to make a batter a little thicker two tablespoons teaspoon of soda, Corn Meal Griddle Cakes. two cups meal, pour on boiling water Take scald it, add one teaspoon salt, one well beaten egg, to thoroughly thin with cold water until about as thick as cake batter; then stir one teaspoon • THE CHARLOTTE COOK BOOK. baking powder before baking on a hot griddle.-Mrs. M. A. Preston. into one small cup of flour and add the last 71 thing Buckwheat Cakes. Take one quart of water, one cup of yeast or half yeast cake flour enougp to make a thin soaked in warm water and buckwheat In the morning add one tablespoon of sugar, some batter at night. if too stiff, add a little milk, put soda in just before salt and soda; To make them brown enough add one tablespoon of cook- baking. ing molasses, when they are in danger of getting sour, cover with J. Ric/lardsoll. water for a few days and pour it off at night:-Mrs. Waffles. to make a batter eggs add one quart of sour milk, than for pan- of salt, one of soda dissolved in a very little Put on stove and two of on each waffle when then the well beaten whites. Dressing: of butter two tablespoons tablespoon a little thicker warm water, half cup of cream or rich milk, sugar; let served.-A. it heat C. L. and put To beaten yolks of three flour or corn meal • cakes, one teaspoon Corn Meal Waffles. To beaten yolks three eggs add one quart sour or butter milk, one corn meal teaspoon salt, one of soda; dissolve then the well beaten whites. Flour may be used instead of corn meal.-Afrs. G. Dale. to make batter a little than for pancakes, in warm water, thicker Corn Mush. Put in a kettle letting to suit taste, when it fresh water the fingers slowly to boils stir in the meal prevent lumps, adding a little faster at the last until as thick as can be conveniently stirred with one hand; set in oven in the kettle, bake John Richardson. one hour and it will be thoroughly to boil, salt through cooked.-llfrs. it sift A delicious breakfast Fried Mush. relish is made by slicing cold mush thin and frying in a little hot lard. French Toast. Take two or three well beaten eggs, one-half teacup of milk and a little salt; dip slices of bread in this batter and fry in butter until well browned. COOK BOOK. ~AAAAaAA __ AAAAAAAA~AAAA9 • : IF YOU : APPRECIA 7E « : EASY « c C • c c C C C c C ~ c c c c eft41 ~ ~ALBERT MURRAY; c c c ~vvvvvvvvvv.¥vvvvv.vvvvl Charlotte, Mich. them 0 ••• ••• Buy J : : : t > > J > > > t > ~ > : • > > > > > :. > > > 72 THE CHARLOTTE WALTERS & ALLEN, DEALERS IN I l~ I and Road \Vagons. DOLSON &. SONS' Carriages r-}aJ>ne55, ~o~e5 and ~lanl