-DEALER 111'-

Staple and Fancy Dry Goods.

Tl-IE LARGES1' AND CHEAPEST STOCK

IN TIlE Crry,

Consisting- of'

WRA.I)S, HOSIERY, KID GLOYES,

Black Goods, Lace and Turcoman

Curtains, Curtain Poles, Rugs, etc.

LAD~ES' MUSLIN UNDERWEAR,

CORSETS AND CORSET WAISTS.

A Large Stock to selectfrom.

~. F. JE~ISON,

121,123 Washington Ave.,

LANSIlVO, MICH.

l

CROTTY BROS"

ClTYI300K-5TORE

206 WASHINGTON AVE., N.

WILL

OFFER

SPECIAL

MISCELLANEOUS

BARGAI:\S
BOeKS

IX STA:\DARD

A~ D

TO REDCCE

STOCK.

.Choice Gifts and Illustrated Books

-A

1:":E"Vi.T--

Can be had at a LARGE

DISCOU:\T.

.,.

·

IN FA~IILY,

TEACHERS'

· BIBLES

·

AND lL\:\D

•

•

•

•
••••

\Ve shall offer Special

Inducements

stock of Plush and Leather

to purchasers.-W~

hUH a large

That must be sold to make room for morc.

•
Closing Out Sale of Purses,
POCKET BOOKS, LADIES' WALLETS ~ FINE HAND BAGS.

Bjrthday Books.

Bil'tllliay CaJ'tl~.

'f

The

largest

WRITING

CORRECT
for engraved

and finest

TABLETS
STYLES

cards.

of FIXE

stock
in the city ..
in VISITI:\G

C.\ R 1>S.

CROQUET,

new and cheap.

LA WK TE~~IS,

BICYCLe,,;

In Cash Books, Journals, Ledgers

stock "ill be found complete

and Account Boo\"
and our price" "ati"f.ll.tor.\.

\\'RITI~(J

1'.\PLR:-,

.1Ild

Leu\ c \ our

-
.\Od TRIel

I:IlI

r

<..'Ll:S

of al

n t Ollr

"'I

c. E. Haughawout,

DRUGS @ GROtERIES.

JlfEAD BLOCI{

Staple and Faney Groeeries,

FRUIT AND VEGETABLES.

Drugs and Med~.c£nes.

To~.letantl Fancy Goods.

Alfred 'Vright's, Lubin's,

and all

the

BEST PERFUMES 35c. OZ.

Colgate's Perfumes 30c. oz.

I

EVERY THING FIRST CLASS

:E3:A.1TG:H:.A -v:.rOU-T'S.

.,

,

BELE€TI~N

OF

~H~I~E RE~EIE>TB.

We may live withollt poetry, music and art,
\Ve may live without conscience and live without heart.
\Ve may live without friends; we Inay live without books;
But cbdlized man cannot

live without cooks.

He may live without books-what
He may live without hope,-what
He may live without
love,-what
But where is the man that can live without dining?

is knowledge but grieving?
is hope but deceiving?
is passion but pining?

-LUCILE.

ST.

PAUL'S

GUILD,

OF TilE

EPISCOPAL CHURCH,

LANSING, MICH.

I.N D EX.

.

Soup,
Fish,
Oysters,
Meats,
Croquettes,
Salads,
Vegetables,
Breakfast and Tea Dishes,
Modes of Serving Cheese,
Bread, Biscuits, Gems, etc.,
Fritters and Griddle Cakes,
Pastry and Pies,
Puddings and Sauces,
Creams, Jellies and Light Desserts,
CAKES-

.

Loaf Cake,
Fruit Cakes,
Layer Cakes,
Frostings and Fillings for Cakes,
Small Cakes,
Cookies,
Ginger Cakes and Cookies,
Doughnuts,

.

Beverages,
Jellies, Preserves, etc.,
Pickles,
Beef and Tongue Pickle,
Candy,
Miscellaneous,

.

l

PAGE.

5
7
9
13
If
16

I

,

JNO. H STEPHENSON, PRINTER,

OPERA BLOCK, LANSING.

,

COOKING

RECIPES~

so UPS.

of

hpl'f

foul'

herbs

Bouilloll,-Four

rniddle

pounds
1>0IH',

a turnip,
thl'

from the

beef
t!w
[0111' q uadb o[ e,)ld W<1tf'l', Olll'

foul' peppl'reol'l\:O;,

0I1l' onion.
('loH'~,
Olll' t.d,](:--poonllll
an(l bUIll'
In rgt.

two pounds
Ralt,
calTot,
if YOU

one-l1al(,01'
rut
like.
in thc~ morning
as

ronnd,
ta,blt'spoonful
onc-halfof:1.
mixed
as
anll
other
it boilg a\~.ay.
tL
remove
about
hot, and add more salt Hnd pepper

ts, and
as
all ~rease.

eady
keep it coycreu

p()~~ibll'
Two
it boil

to hoil
kl't tIp
(t
latl'r
the
all day, adding
and wlH'n cool
it boiling
'iq.
T. Dl
of milk.
of an
the o)'f;ters and hroth into tllt"' kt,ttl(', when the

in
hours
slowly
Strain.
to use it heat
if nep,es""ary,
J/;'" Al'th/ll'
one can of oy<;;h~r8take a quart

illgredien
little water

Oyster Soup.-To

tightly,
let

of hutt('r

craeker,

\Vhen

rolled

pipce

add

sizl'

teacupful
Pour

half
egg.
oYHters are hard
ill whieh
is 01('
strain
Ow broth
pOllr
and ('ra('k<\r~,

in the milk.

to tlll'touch
rolled
through
Il't it
t11('n di~h,
-

Ollp
and

Cream of Celery SOl/p,
hu ttl'I'.

of
a ~mall
froll1 thirty

flonr,
onion
of watp)'
an<l milk
of
('old milk
~ra"ih cph'J'v
stir
pPp}lPl'
h.; improypd
tll(' HOUP is in the hll'l't'll.

into h()iling milk,
S rain
hy adding

to ta~tP,

togdhl'r:

and
ill

skim tllPm out

into

tll(' <1i::-h

cracker,

hnttpI', s~llt, 1"'PI)('r.

a ('loth,

rpturll
to a hoil.

('01111'

stir
JfJ',~,

it to thl'
in thp
(',

thl'n
kl'ttlt',
oy:--tl'rs
11, 1::,1)/ d~,
of
of
(,,'It'I'~ in a pint
I oil
111'1('1'.OllIon.
two
tabll "'IHh)J)""flll
('l)ok t('n millutps

Ia q..~I' ~I iI'\'

\ pint
a hpad

of milk, a taJ,I"'-'pool\ful
of CI I. I'~'. a

pip('/,
tl)
)Iix

of
fort\'

Jl)~H'P,

minllt",;;.
tl~)\Jr with

Boil

thp wntpl'

ad(1 to hoilin~ mil"
in "hidl
.\11/1 hutt"".
:1l111 ...PrvP illlHHdi;ltplL
a cupful
of whippl'll

it 11:h 1)1"'11 ('()
and
'-'''a,ou \\ ith ~a1t all(1
TIll' 11.1\01'

lkl'd

('1'( un wlt'n

JJ,..~, F. L.. ])0 '9 .

Buy

your

CLOTHING of CHAS. BROAS, Lansing,

Mich.

6

COOKING

RECIPES.

pounds of boiling meat

Noodle Soup.-Four

To make

of cold water,
hours.
flour enough to make
an honr or so, then
very thin strips, boil

season with salt
the noodles,

a stiff dough,

together

roll
three minutes

Bean Soup.-Soak
In

the fire'

pints of water'.
Set Over
when
flour and butter
and salt.

they come 'to the
rubbed

over night
the morning

remove

the

top, boil until
together,

to suit
slightly

the
beat

taste, boil

to one gallon
three
two P-ggs, add
roll out very thin, dl:r
In
in the broth.

as for a jelly cake, cut

skins

one 'pint of beans

add

drain,

as much

lrI,'s. Henrietta Bertch.
in three
fresh wa~er.
as possIble
soft, add
and season WIth pepper
lV. Butler.
at nigh~,

perfectl~
Jfrs. O.
to soak

put

Bean Soup.-Two

quarts

of beans

Put
the same time two pounds of salt pork in another

in the morning

and parboil.

the beans
take
the beans until

the pork, but not
done.
Use toast with it

if prefel'l'ed.

Season with

wash them out
at
After draining
and boil with
pepper

and salt.

to b<11l
vessel.
the water,
butter,

GreenPea Soup.-Four

pounds

one gallon
in the water

half peck of green
peas,
em pty pods of the peas
pntting
slowly
nerving
half a cup of rice flour, with salt and pepper.
the
into a hot

in the beef.
for an hour and a half
add the
peas;

longer.
and

to prevent

frequently

sllelled

Strain

rice flour stir
tureen.
Pea Soup.-Put

after
in quarters,
two cups

tle at 8 o'clock A. M., over a very slow fire,
skimming
of cold water;
salt.
onion cut
one carrot, one small
pot&toes,
piece of ha.m in cold water,
colander,
a.nd removmg

cook till soft,

of peas, split

r~b through

the gr~ase.

and put

one

Boil

hour

beef, cut

of water.

twenty minutes

Hutchinson House.
into small pieces,
the
before
them out, add the beef and boil
Half an hour before
later,
After adding
scorching.
Strain
jf1.s. jI. lV. lloward.
into a ket-
in three quarts
in one
and two
a small
iuto a

Put
turnip
or whole, with

then pour

well,

fifteen cents worth of soup meat

TomatoSoup.-One quart of soup stock, one quart

ma.toes. Due cup of butter,

one quart

in the soup after
Mrs. E. R.

straining
lIIerrifield.
to-
sweet milk, one and ~

of

Buy Childre-n's Clothing

of Chas. Broas,

the One Price Clothier.

thing,

foaill.

to taste.

COOKING

RECIPES.

of canned

Hutchinson
tomatoes,

the stock and tomatoes

Put
crean the flour and butter

Tomato SOllp.-'rO one pint

half cups of flour.
hour,
then stra,in;
the soup, add the milk boiling the last
from the fire, salt

7
to boil OIlQ
and pour
into
then remove
llouse.
four
or
large raw Olll'S, cut up fiue, add one quart of boiling water
and let, them boil;
of sJda, when it
add one pint of sweet milk with
will
this boils add
salt, pepper,
of butter.
Equal
eight
to oyster
Mrs. F. B. Lee.
soup ..
for five
\Vhen it has
in one quart of milk, butter
thicken
cold

then add olle teaspoell

rolled fine, and serve.

Immediately
and plenty

lIlinutt's,
quite ceased effervescing
the size of a walnut,
with
milk.
and also a pinch

Cream instead

01' conI-starch

aud salt
smooth
is a great

add oue teaspoonful

Tomato Soup.-Boil

slllall cl'ackers

improvement,

of cayenne

and pepper

in a little

one quart

of canned

tomatoes

mixed

of butter

of soda.

to taste;

'Vheu

pour

then

flour

quart milk,
little
butter,

pepper

instead
six potatoes

pepper

vc' ..y fine. add butter, Rc'\.lt,and pepper;

Potato Puree.-One

pound

gradually

boiled, quarter
the potatoes
the boiling milk
onioll, chopped
stir
a.ftl'r hl'ating
the soup again
to the table at once. Crotons
ooup, or toasted

bread cut

line, and hailed;

of all black.
peeled
and
and salt; mash
pour
then add an
it cook a few minutes,
in the tureen,
the egg and send
addition
to this
squares may be used.
Mrs. Prudden.
fried crisp and

upon the potato,

let

pour
are

over
a great

into little

it well and l:itrain. Beat an egg and put

Crotons.-Thesc

are small pieces of bread

brown to be llsed in sou p.

FISH.

Fried White Fish.-A fter the fish has been cleaned,

ta.ke fl'om salt wa,t('r, and llry ill

cut in
in a. WPRk brine for an hour or more. When
towel, and fry as
to use again,
as in
MriS. Ranney.

'rlw lard Illay

be kept

pit'('t'~ and I'llt
wantp(l
PH K('H arfa fricll.
fryin~

('ake~ ..

Buy

your

HATS

and CAPS of BROAS,

Lansing', Mich,

s

(' 0 () h. 1 "

(; H I: C I I' I.. ~ ,

To Bake White Fish. - A ftel'

the

fbh

has

ueen

cal'l'fu II y

and wa~I)(~d, <ll')'
1\I11!(,I' it about

in a towel
thrce

littl?stiek~

and phv'e in dl'ippin~
fJ'(!lll
sIze

to kepp it
the

pH'ees of butter

three

over
~alt
lish with

two 01'

it
aJlfl }ll'ppl'r
it until
aJ('onling'

to taste
it
to Hize,'

'Vhen

is dOlle, which

to two hours,

finll' quarts
gi'lltl,\',

boil
allowilw

of boiling
01' Heald,

",atc'I'
tIll'

as

1'1'0111 ~ix to t('n lllillnlt's

Hl'rve WitIl q!;g sauee

01' drawn

huttel',

the. hutter
take
wIll
nUllllp,l/,

half
of

a
th('
fOl'caeh

J//'~,
add
sizl'

having'

c1c~netl
pan,
~tieldng.
Put
of un C'gg-, with
melts b(l';tl'
tht.
{'I'om OIH'

of

-To

Boiled Fish.
tClacup
pOllnu of
fish llIa\'
Baked Fi.,h.-)[akp

",alt;
l't'quire,
Ibh.

a
wd WiLh .~ litll"

tll'l'~sillg
Illilk,

lilH', St'(1:-011 \\ ith
dn.:-.!-.;jllg'.
ilJ

pllt

it

ellOppl'd

a. nil'e

crumhs,
pork
body of
to
bakeu
and sPI'inkll'
uutt!'\':
bakl'
firmr
with

in, add

brown,

tish \\ iLh this
and
a half
it with
about

~rav~
..)il'pd It'JJlon.

and

turn

two

IIOllr:i:
tht'

o\'er

pan
k:tr'up of hot wat('l':
lillt'
l'l'lllllbs,

brL'ad

of

and

P<'ppl'I'
:-:alt;
Fry a :-:mall pil'l'l'
the

tll{'

and

two

lay the

.1111'0'''. RU.lj1lto]/(I.
hl'l'(1d
eups
of
tilt
an t'gg and
a little
Iill
the
of pork
fi:-ih is to 1,0
lish in
Halt and
a thin
Oat'ni:-:h
JIr,~.Glai8tl'r.
dry (llul broil
thL'
fin ..t.
:-;1'1'\'1'
(;llli,~t, r.

nil'''. Hi('hlli'll

fin'
and

a littl,'

dOlH'.

l\lake

haHtl' oftl'Il,
fish whell

'If 1 . 11'/.- Sf)lk

Brvilel
()Vt'r a
\Vhl'll d , II' "'"n'ad 0\'1'1'
hot.

'I IiI':... Ii"I'. pllllill~

tilt'

fi'iII O\'l'r ni~ht,
tlIt'
to
buttt'I'

olltsidn
iL ....Olllt' nll.ltl'd

T lkl'

fhicagJ

C'C11/I'
done,
01
aH J)ft:-o ...il,ll'.
~Ile
In~
thrll'
three tal,'
teaspoon
tablespoon
onp It'~nlll.
plae'In
Allow HIll'
<l ('1'1'
r)l
ha.lf
ill

(i

;1111

(I FI'ih. -Boil
kin,
\\ hi.
Llhlesl"
III';
':-'1') JIllli 1)\11/
of

dWl'Pf'd

dra\\
,doillg
dl'"
Hllil

l'
0111011,

I,'t,

teal}I':

~l'ollIJd
1",
la\ PI' of
dr,'

'I

.d"

'I

II ...1 <l
'''..,

abpit'l
I 1'\ t 1'\'

t
I
1:1\
t I .. d'

of
I' to "'1111)1)1
. C
,

I

'

.. C" I

"0\'

fOlll' plllllld~

lint
lbt'
hoIl Oil"
Il,.u,'.
11'11 Illill\ltps.

Ilalr

t.",I";-..POOll
allci

Ihttl'l'
)1' dr'

s.t(J('

I
III ,I
II
J.

t

,

I'l'd pt'pill 1',

fn':-:h ti:-ih lllltil

milk.
ka~pl)oll
havilw

1)(llIl ...... ~hrc'd
CJllill't

it
add-
:-;alt.
added
(d' P'I1'~',J:'\" half
JUil't' of
t(i:-..h alld
filI,'d.
"Iy
lit
I' k I'
'
) t
.1
..II'
. L n. Mlluh.
MI

a d,'"p
\llllil
1'(111 or

I
"111
I 'ilion.

I
11'0\\'11

.....ill~

....

4 •• II'lI." I WIt

I

Buy

your

GENTS'

FURNISHINGS

of

BROAS,

Lansing,

coo

K 1 "I;

H Eel

J> E S .

9

OYSTERS.
lal'g(\Rt
the
('Ioth
elp;\,n

a

an(l
and

Fried Oysters,-l':,o
l'OW~ UpOll

th<:1II ill
tlH'1ll
l'gg~ Hlld
thl'
oystl'I':-';
eraekl'r:",
fry ing-pall

rl'ying-p:~n
dip
ll't
amI

to ab~()rh

tht:' nwistul't':

in ;lIlOthl'l'
hpat

di~h
l'1l01lg-h

SOllH'

0.\ stPI';.l
the
tht'lI1 he wpll

fry q uiek

Iy to
•

oystpl's.
best
pn'~s allothel'
n'H/ly ~t'vPI'alJ)('ateu
l'ntckt'l':-';
COVt'1'
ill
into

cntin'I.\'
Pgg~

tht'll
tIr0l>

La.y
upon

in
the
the
the

hayp
lim'ly I'olll'd

oUttPl'
in

fil'st

to
the

l'lH'l'ustpd

thl'll
a I igh t hl'ow1\,

Fric((')')eed O.llstcrs.--Takp

put
it

it pi,'('"
It II hl'dW.l:
II

'I", he,lt

dl',V a~ po:').;i"I,',
.VOUI' spill
as SOOIl
whit'll
Ilolll',
ta"I(':-,po()1l of
over

toastt.d

a:-i tht,\,
('011111\('11<'1'
ha~ 1)('t:1I Pl'l'yiOllsly
11'1 it

('(10k a 1ll01\ll'lIt

l'n'alll:
Il't
01'1':\,(1. ~l'nl'

hot.

a. eall or oy:-;tl'r~, drain
of bllth'r,
pllt
to ('ook
add
well mixed
and

size of aH egg",
in youI'
as
lIlue"
with

a tahl('Hpoon

l'ook a 1l101I\PUt

om' egg \)('aton
and

atltl

this

Spie;crl Oljstel's.-ElIlpt.\
\\"(.]1.

sa\tillg

thl'
('()ok
illto
tIlt' hl'1l1lt'thl'Illlrih

illllllt',li;ltt'h'

tht'l1\

()~':-itI'I'S with
tht'1Il

ullti\

('old watp\"
,l.l'lotll.

pllt

\\ hili"

hhtt'k

pl'PIl\'I',

\\'h4l11' ah:pl(,',

of 1l\;l('P and
ill a (,411alltlt'I',

a da:-;h of ea,\"I'IIII<'

tllt'll

pOlll'

tht'

{H'PI"'I',

1>1'0 II b{lilin~

addill~

thl'lIl

fOllr
thl'

tahll':-ipo()lI:-i
dcl.\' \'l'/i/l'1'

of
u:-illg,

\'inq{aI'

Kt't'p

:-ll':Iil\
II\', adding

a kl'ttle.
~killl
tht'lIl:
kl'l
hladt':-;
oyi-lt.l':-'
tht'lIl,
})I'('I'<\I'('

SI'I'V('

hut,

Mr,~. j,,;, f{. N(>lln~ll.
them ati

into
o'y:-;tel'~ and
mOl't'

the

hutter
of
with a
a.ll
pour
M,.,~, K J\. Bennett.
into
theu
blanchCti
iuto the
a few
the
over

hl'oth
thl'Y plump,

whieh
it hal'k

Dr'a.in
hot

to
It is betteI'
in a ('001 plaee.
M,..~. ('. 11. Hobel'ts.
in a

(roli5t(1dp
two
('lIt (,ut
th.'
II"

ronnd
kllif!',
BI'I'I"-
'111\(" ...1.\
JIIIIIl'r,
~olldl 11. '1I\d
"'I'
of

If
I\".

III

f,',
:-t'lTill~

1ll

of O'/~t"rs.-lI;"
(1I1,\I:t h:\ ....ln.
Iwart

tIlt'
(.l'lIl11lt ....lint.
thl'l'\'

('1''''/'11

,In

h )'1.,
\\.11 .11 It h

I\d "

('I)Il;-.t:\lItly.
(,

i....p.
1'1\
'n

')'

P a loaf
two

of hl'e:uJ bakpd
(la~',,; old, with

\Vht'll

nlld
ot" tlll'I;1

111'\' "']0\\ h in an

a ~ha.rp
of tIlt' hl't';HI and not hn.ak the ('rust.
then
of
to look
of
H.;ful
4o)f <'old

t111'~'
dOIlP
it
t'l'
II
ill
1\\I~\'11 with

in t,,'o tall]t ....poollsfu]
as tl\l'~

I'llt Ollt' quart

:--,1('11
:lIt'
i1!';,

0\'<'11:

bt~in

11.\\f

thrt,t'

a

tahlt'spoo
(,llpful
•

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

10

COO K I ~ (. R Eel

PES.

the

saucc

Cook 8 minutes,

a laycl'

of
which
laypr
u utH the

milk.
Put
0)'8ter8,
another
this
a thick
thc
teaspoonful
with

llish,

a ~a!'nish

dredgc
of
saucc
crou~b\(lc
one of crumbs.
and

about

of lwppcr,

of parsley

thl'ee

oeasoll well with
into
thc
croustacle.
well with
and
is nearly

saIt,
fried

one of

full,
three

It tal\Cs
teaspoolH;ful

having
pints
of
tin,kc slowly half
the dish.

<lrouud

salt

and

pepper,

of
~lll'n

a layer

then
peppel':

and
crumbs:
the
of oysters

contlllue
last

lay.cr
lo!',
a half
~:krve

salt
and
an hou!',

MI'I<. E. F. Cooley.

Oyster Patties.--One quart
l}('W milk,
fl"esh crackcrs,

Ipt

RoIl

01'
tastc.
in a SallCP}HtII with
t:easoning:
oysters;
thol'oughly.
hut
be thiek enough
ties.
One qua.,.t
fill about
should

ufter

Puff Paste.-One

tlw ('raCkCl's
tllp

it boil
tlll'Y havl' bepl1 washetl

two

or

of crcam
pl'pp<,r

pint

one
caypnnc
and

of oysters,
s(.\Jt and
r-;mooth

0Yf:U'r

ye"y
strained

to
them
and
thcn
the
ill half, warlll
should
them boil.
Iilling
it will not ooze 1hrough
the pat-

th,'('<.' miIlIltt'S
cut
This

fiIlc. put
liquol', milk.
add

and

of oystel'l-;, with

the other

ingredients

do 110t let
so that
can
three

dOZPll pattips.
lmttc'l',

of

pound

it

Put

thl'~('

onc
the

a IH)lllHI

of
pa~tp

and olle-follrth

flour with
it out ulltil

of butter
pint watc']'.
bowl with Oll(.. f\)ul,th
a. klIift.,
the
roll
the threl'-foul,th~
Divide
parts.
take
pieceR over
over
part
and
your
size
round .... lt'C\yt' OJlP tl)}' Hlt'
cut n "'mall
round
and <:ook II) a hri...,k on'n.
the

it a little
of butt(']'
f0l1rt~1 timp,
pattleR,
for

:-if't .aRH)l' fOl'

flour
011 it.

pattil':-i.

,:oulld

rlllgs

you

pound

or
of lard.
of wl'll-sift('d
of butte]'

thrpr-fourths
and
f1ou\'
allli
in ('llOug-h wate."

poulld
I(ui~e halfa
intI) a mixing
(,hop
to ,'oil

not

pl)und
pOll\'

is an ('qual

thil'l(\I('~~

of abo\lt

ot a poulld

of hutter

pa\'t~

and

eut

into
it up

it up in
it Ollt,
an illelL
fOUl'<.'qual
into
sll\alL
!-'ift

Itav"

,.tdl!.'d out.

fold it up,

agaiu.

it, and

sprt.ading

foldiug
is

:lJld roll
[Igain
\\ 1\1'11,it
AI, ordIllal'y

I'pndy
('ookp\'
pa~tl"
l){)ttolll,
tht'll
hru:-;h all with wllitl'
slll:lllt'l'
can I,.. bak~'d ':-it'pa.l..l.h'ly ..\illl

to ('lIt
('uttl'\'
quitt'
takt'
1,1:1<'"tht'~t"

out of
tll(.ll1lttolll.

the
1'l'lH'atillg

into
is n \'('rv
thill.
('~It
filii\'
illg:-, 011

second
a thi\'d
for
(Tood
t'>/iV('
:Ilid
tilt'
or egg.
l'()l1lld~ ('lIt Ollt of
alt!.'!'

tht' othl'l'

\}"('(1 as

('ovt'rs

t'(l<'h,

shapr

Roll

Tht'

th'('

Ladies',

Misses'
.
-AXD-
Children's

FINE

SHOES
French Kid, Dongola Kid, Kangaroo Kid, Golden Tan Kid.

OOZE CA IX IX ALL

the latest stylcs and novclties

SII ADES, madc in al1 stylcs to order.

in the Shoc Iinc.

All

FULL LINE OF MEN'S AND BOYS' SHOES

CONSTANTLY IN STOCK.

10tv~~~~~~~~?N WOODSUM & CO.,

THE BEST AND CHEAPEST PLACE

lANSING,

MIC~

IN THE CITY TO BUY

GROCERIES

-IS .\T-

GEO, A. COCKBURNJS.

107 Washington

Ave.,

North.

~

L"SE TELEPIlOXE.~

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

immediat~ly,

the patties are fined with oysters.
rr"you do not wish to
use the patties
both paste and oyster
filling
can be set away and filled and warmed in about
fifteen
minutes.
to
handle it more than necessary, use as little water as possi-
ble, and keep the paste as cool as you can.
Mrs. E. A. A. Grange.

In making the paste care must be taken not

Oysters on Toast.-Stew

the oysters in thick cream,

ening the gravy with a little rolled cracker.
buttered slices of toast.

thick-
Lay on llicely
Mrs. S. L. Kilbourne.

MEATS.

three

the gravy escaping,

inches

After putting

Beef Steak and Oyster Plldding.-Take

six ounces of finely
chopped suet and one pound of flour and mix well with half
into a round about half
a pint of water or milk and roll
an inch thick. Have two pounds of steak cut rather
thin
long, sprinkle well
and into pieces
or four
with salt, pepper, and nutmeg.
an oyster
into each piece and rolling them up,
lay on the dough,
cloth (previously wrung out of boiling
baving a pudding
the dumpling on it,
water) well floured and ready to put
making the dongh come together
at
the top so as ,to pre-
tie the cloth securely and boil
vent
Ml'S. Grange.
three hours and a balf.
in egg then in cracker
crumbs;
let dry a
few moments
Fry
in a deep spider nearly full of lard. When brown take
out, salt, and serve with the following:
pint of canned

let boil
and add one teaspoon of salt. one tablespoon of sugar and
one tablespoon
stir
Mrs. TV. K. Prudden.
it thickens.
until
pound veal, quarter pound of salt
pork, both cut
in an
earthen pipkin. Add quarter of a. carrot shced, one toma-

the crackers must be rolled very fine;

and again dip in the egg and crumbs.

of

flour braided with one of butter;

into hits the size of thumb,. and put

Veal Cutlets.-Dip

the cutlets first

Tomato Saucc.-One

tomatoes,

Andalusian Stew.-One

-J-

.

Buy Childre~'s.Clothing

, '.
of.Chas. Broas,

,

the One Price Clothier.

COOKING

RECIPES.

of water.

sa t and pepper, a taLlespoon

to or its equivalent
little parsley,
a. quart
hours on the back of the range.
if desired, another
serving, add,

from cans, one onion, a celery tip or a
of vinegar and
the whole simmer. slowly for three
done, and before
G. 1J1. TV.
the

teaspoon of vinegar.

boiled until

of chicken

Chicken Pic.-Four pounds

'Vhen

Let

boncs all come out, season with pepper and salt

to taste.

Pie Crltst.-One cup of sweet milk,

add flour enough to make a dough to roll out,

Lutter or lard,
salt;
an carthcu dish with the dough, put
littlc broth, add salt, butter,
on top with crust and bake three-quarters

cup of
two teaspoolls of baking powder, a pinch of
line
the chicken in with a
cover

and parBley to season,

of an hour .

three-fourths

Turkey Dressed with Oysters.-'Vash

enough to fill

inside

very clean.

and
ehopped, about
l-'izeof a large egg, pepper,
taste.
body with alternate
oysters.

'Then work in a well beaten egg.
of dressing

layers

Ta.ke bread

grated
the turkey, with butter

salt, and sweet herbs

the turkey
crumbs,

.lJlrs.H. Bertch.
outside
or
the
to your
Fill
the crop and
and well-drained

Turkey must be cooked very thoroughly.

leaves of soft bread,

Dressing for Turkey.-For

a turkey weighing ten pounds,
laying aside the crust.
the loaves apart, and either chop them or grate them
'rhen add one egg well beaten, a tea-
teaspoon-
savory.
and mix

use two small
'rear
on a coarse grater.
spoonful of pepper, a teaspoonful of salt, one-half
ful of Eage,
Drop in :.:;mallbits, nearly one-half cup of butter
lightly with the hand.

Garnish with fried oyste;s.

and one-half

of summer

teaspoonful

Mrs. Kedzie, Agr'l College.

CROQUETTES.

fhh.'?cn Cro'luettes.-Three

cups of chicken

011<' pl1l~ of
l)llltl>r 1:;1Ze of an egg, one-half cup of flour, five eggs.

('r('aJu. one tablcslJOollful of summer

chopped Jine,
savory,
Stir

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COOKING

RECIPES.

15

put

then

first,

toger,her

and butter

into paste,

\Vhen cold mold into form,

flour
mix egg and chicken
for ten minutes.
er crumbs

cream;
together
in crack-
JJiss Helena Dyer.
fine,
add three eggs, a pinch of salt, mold ill any form desireu,
roll
cracker
doughnuts.
Serve with green

into boiling
then cook all
roll

Lobster Croquettes.-To

one can of lobster

and fry in butter.

as yon would

crumbs,
peas.

chopped

fry

in

pounds of well-cooked

of butter,
over
this
this mixture

011e tablespoonful
pour
well

Jfrs. Robert Shank.
veal, chopped
and salt, onion and parsley,
of
boiling water
through
the
it aside to cool. Beat an egg, form
tbe size of an egg, dip into the
in
Mrs. G. W. Frary.
oue table-
cracker,
Fry
in
Nt:,. Henrietta Bertch.
pound
of chopped
chicken
of salt, same each of celery
one-half

cup of chopped meat.

and fry ill hot

rolled
parsley.

and a little

of chopped

crumbs,

parsley,

cup of

taste,

lard,

one egg, one-half

to suit

Vcal Croquettes.-Two

very fine, seasoned with pepper
two eggs, oue tablespoonful
flour, mixed well
together,
till well
thickened.
chopped meat and set
the dressed veal
beaten egg, roll
a wire basket.

into cones
in cracker

otir

Meat Croquettes.-One

spoon of butter,
pepper
and salt
hot butter.

Chicken Croquettes.-One-half
teaspoonful

(or veal), one-half
and pepper,
tcaspoontul

one
teaspoonful
of onion juice.
Cream SalJce.-One pint

of

or pr-ppl'r .

~auce with

tablespoonsful

of hot milk,
is melted
oIlc-half

'Vhel1 the butter
flour,

of butter.
four
same of pppper and celt'l'y-~alt
very slowly
:Mix this
'Vhcll
beaten egg, again dip in fino crumbs
<Yery nice.)

two tablespoo1l8ful
add
and bubbling.
tea~poollful
of Halt.
.A(~d t.he .mil",
to thi~, stirring wpll, add the. sea::)ol1lll~. latlt.
clllC'kt'll.
in
lard.
lJu/<h.
of fillC'ly masllCd })otatoes
the white of an egg, not
if you 'li~l\ with
pa.r~le~.
l~

Potato Croquettes.-To one pint
of cream,
Flavor
all

t.'\\.o two teaspoonsful
beaten,
onion,

cold mold into ~hap(', dip in bn-au crumb~,

salt and pcpper.
or

and fry in hot.

togetht'r whIle

M~'s. John.Jay

pn'paratlOn

the potato

lcmon.

ahove

Beat

the

l'hll

of

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

16

COOKING

RECIPES.

still warm.
these a batter made as follows:

Roll

into any delicate shape.

Brush all over

over

potato

of water

thoroughly.

and quickly

tablespoonful

Croquette Batter.:"'-'One

Rub smoothly
and roll

These" Potato Croquettes"

into a wire basket and set this

croquettes
the croquettes
lard.

to one egg.
Beat
the
prepared
in very fine cracker ?rumbs.
Put
Into t.be
hot
can be converted into
" Surprise Croquettes"
in the following manner: After tbe
mashed
is formed in the desired
shape, but
.be-
fore it is covered with the egg and cracker,
slice leng-thwIse,
dividing the croquette
into two parts.
Take out a little of
the potato from each half, and fill
these holes with any
rich,
Boiled ham
is very nice, or creamed codfish left from a previous meal.
the two halves once more together, pinch the edges
Put
Then wet with the
and once more make perfectly smooth.
egg and roll in the cracker, as before described.
Mrs. Frank E. Robson.

finely minced and highly seasoned meat.

SALADS.

Set

froth.

sugar,

it thickens.

and cook until

in boiling water;

salt, one tablespoonful

Parke House Salad.-One teaspoonful mixed mustard, one
teaspoonful
the :yolks of four
eggs. Mix these together, and add, drop by drop, two-thirds
cup of t~e best oil, beating while adding;
then add one-
half cup of vinegar and the whites of the eggs which have
been beaten ,to a stiff
beat
constantly
After it is cold, and
to use it, add a half cup of cream and beat
when about
Mrs. Arthur T. Davis.
un til smooth.
two
and one of Halt, let boil,
tablespoonsful
upon the well-beaten yolks of eleven
then pour very.slo~ly
and stir until
eggs;
the eggs are cooked.
Take from the range and stir in one-
half pound of butter.
"\Vhen cold add a half pint of olive
oil w~ich has been beaten very slowly, drop by drop at
first, Into the beaten yolk of an egg. A cup of thick cream

set the dIsh III a pan of bOiling water

Dressing for Salad.-Into

one cup of vinegar

of mixed mustard

stir

Buy your GENTS' FURNISHINGS

of BROAS, Lansing.

COOKING

RECIPES.

17

To the uninitiated

a good proportion of these condiments.

it

but

improvement,

good sized potatoes

Potato Salad.-Eight

added just before using is a great
not necessary.

is
Mrs. Prudden.
into dice,
cut
two bunches of young onions or one old onion, one level
teaspoonful of sal t, one small bunch of green parsley. Mix
all well together
in a salad bowl, and cover with dressing
made of half a pint of cream (sweet or sour) whipped to a
stiff
taste)
bea ten in to it.

froth and seasoned with salad

paste (to suit

Salad Paste.-Seven tablespoonsful

of vinegar boiling hot,
poured over beaten yolks of seven eggs; cook until a paste
the size of an English walnut,
and add a piece of butter
and season with salt, mustard
This can be
made after a white cake and will keep a month.

and pepper.

of

is (to keep mixed and ready for use) six. teaspoonsful
salt,

and one of cayenne pepper.

three of mustard,

upon lettuce

Salmon Salad.-Remove

the skin, bones 'and liquor

Mrs. H. G. Reynolds.
from
a can of salmon, arrange
leaves, and serve
with the following dressing: One teaspoonful mixed mus-
tard, ono tablespoonful
of
sugar, and ono of salt stirred to a smooth paste with a little
water, half a pint of vinegar. yolks of
four eggs, balf a
the vinegar como to a boil, then stir in
cup ot butter.
the mustard,
it
then pour over the well-beaten yolks of the eggs;
thickens,
return to the fire until
then add the
butter.

of corn starch, one teaspoonful

the eggs aro cooked,

Lot
corn starch,

and sugar;

stir until

salt

level

Cabbage Salad.-Two

finely chopped cabbag~, one
quarts
two tablespoons
tull of
pint of finely chopped celery,
Ien>l full of salt, ono table-
white sugar,
two tablespoons
two teaspoonsful of ground
spoon level full of black pepper,
Rub the yolks of four hard boiled eggs until
mustard.
smooth and add half a cup of butter.
:Mix thoroughly wit.h
cabbag~ and celery and add one teacup of good vim>gar.
Serve with sliced eggs placed on the salad .
lV. Donovan.
and
into a dish a

slice very thin. One onion sliceu thin.

six medium sized cold potatoes

PotatoSalad.-Take

.Mr3.

Put

Buy  your  CLOTHING  of  CHAS.  BROAS,  Lansing1,  Mich. 

C O O K I NG 

R E C I P E S. 

layer  of  potatoes  with  a  little  salt  and  pepper,  and  two  or 
three  rings  of  onions,  then  another 
layer  of  potatoes  and 
onions,  and  so on  until  the  dish  is  filled. 

For  Dressing.—Take  one  cup  of  vinegar,  one  teaspoon 
mixed  mustard,  one  tablespoon  of  sugar, yolks  of two eggs, 
lump  of  butter  size  of  an  egg.  Heat  vinegar  to  near  boil(cid:173)
ing,  then  add  sugar,  butter,  mustard,  and  eggs  thoroughly 
beaten.  When  it  is  of  the  consistency  of  cream  turn  over 
the  potatoes  hot,  raising them  with  a  fork  so that  they  may 
be  thoroughly  saturated  with  the  dressing.  Serve  cold. 

Mm  Ella  Crampton. 
Stuffed  Tomatoes.—Cut  off  the  tops  of  six  tomatoes,  save 

lor  covers;  take  four  hard  boiled  eggs,  chop  fine  with  cele(cid:173)
ry,  mustard  seed,  red  pepper  and  salt;  stuff  the  tomatoes, 
put  on  covers, pour  the  following  dressing  over  it: 

Mayonnaise Dressing.—Five  eggs  beaten  separately,  two 
tab  espoonsful  mixed  mustard  :  butter  size of  an  egg,  two 
tablespoonsful  salt,  half  a  teaspoonful  of  red  pepper,  four 
tablespoonsful  of  oil,  the  juice  of  a  large  lemon,  one  pint 
ot  tliick  cream  ;  scald  cream,  stir  in  yolks,  continue  to  stir 
until  it  thickens, then  add  mustard,  salt,  etc.,  and  three 
tablespoonsful  of  vinegar; 
the 
whites  of  eggs which  have been previously beaten  ;  heat  all 
together.  Pour  over just  before  using. 
Grace L.  Smith. 

let  this  cool,  then  add 

Potato Salad.— Boil  six  large  potatoes.  When  cold  cut 
them  in  slices  and  stew  with  cream,  seasoning  them  with 
salt  and  cayenne  pepper.  Make  a  dressing  of  yolks  of 
three  eggs  well  beaten,  a  teaspoonful  of  sugar,  two  tea-
spoonsful  of  mustard,  two  tablespoonsful  of  strong  vine(cid:173)
gar,  and  oil  if  you  hke.  Put  this  mixture  over  hot  water 
onvJ  ™ f? 
cover  potatoes.  Garnish  with  celery  or  parsley. 

anU?:  U n t il  a  s , n o o th  P ^ t e.  Let  it  cool  and 

Mrs. Earle. 

s m a S™  wfZ"~  S0 v ep  a  Pl a t t er  t h i ck  w i th  ^ttuce.  Pare 

',  ™T, r <w  11  -top  8lice o f f'l a*t h em  around  the 
f o l l o w i»g  *****  dressing  in  the  center: 
m  V ,5 
butter  one  t a h ll n e g a r' /i;i^t er  CUP  of  *"&*,  half  a  cup of 
butter, one tablespoonful  of  salt, well  beaten  yolks  of  eight 

• 

These Reeipes are No Good

WITHOUT

A GOOD COOK STOVE.

BEMENT---STOVES

AND ~NCES.

Manufactured

+-THE
by

BEST IN THE 7Vn~RJ<ET.-+

Lansing, Mich.

E. BEMENT

& SONS,

Buy  your  CLOTHING  of  CHAS.  BROAS,  Lansing,  Mich. 

C O O K I NG 

R E C I P E S. 

eggs, one tablespoon  of  mustard  dissolved  in  the  vinegar, 
with  pepper  to taste.  Cook  until  thick,  stirring  hard  all 
the  time.  When  cold  add  one cup  of  cream. 

Mrs.  tiaxton. 
Chicken  Salad.—Take  an  equal  amount  of  cut  celery  and 
cut  chicken,  yolks  of six  eggs, one  tablespoon  of  mustard, 
one  teaspoon  of  salt,  lump  of  butter  the  size  of  an  egg, 
three-quarters  of  a  cup  of  vinegar,  a  dash  of  red  pepper. 
If  thick  cream  is added  to  the  dressing, it  improves  it  very 
much.  Boil  until  it  thickens. 
Mrs. 8. L.  Kilbourne. 
Chicken  Salad.—Remove  the  bones  of  two  chickens  when 

cooked,  chop the  dark  parts  fine  and  shred  the  light  parts, 
hop  the  celery,  mix  all  well  and  pour  over  the  following 
ressing: 
Salad  Dressing.—Yolks  of  eight  eggs  beaten,  one  table-
oon  of  salt,  one  tablespoon  of  mustard,  one  scant  table-
poon  of  pepper,  one cup  of  butter  boiled  in  half  a  pint  of 
inegar,  pour this  upon  the  mixture  and  stir  well.  When 
old  add  one  cup  of  sweet  cream,  pour  this  over  the 
hicken just  before  serving. 
Mrs. Seeley. 
Oyster  Salad.—One  quart  oysters  steamed  until  plump. 
hrow  into  cold  water.  Chop  four  heads  of  celery,  cut 
ysters  in  half,  salt  and  mix  together.  For  dressing,  beat 
our  eggs well;  add  one  teaspoon  mixed  mustard,  one  of 
orn  starch,  half  cup  of  good  vinegar.  Cook  over  steam 
ntil  thick.  Add  a  piece  of  butter  the  size  of  an  egg. 
ine glass  of sweet  cream  added  when  cold. 

Mrt.  L.  B.  March. 
Cabbage  Salad.— Four  eggs  beaten  very  light,  to  which 
dd  one and  a  half  teaspoons  of  mustard,  one teaspoon  of 
elery  seed, rolled, and  half  a  cup  of sugar.  Have  one  pint 
f  vinegar  boiling  hot,  to  which  add  the  eggs,  etc.,  and 
tir  briskly  until' it  thickens  like  custard,  taking  care  that 
t  does not  curdle.  Shave  or  chop  cabbaoe,  season  with 
alt and  pepper  and  add  dressing. 
Mrs. J.  Ji.  Judson. 
Salad Dressing.—One pint  of vinegar  of medium  strength, 
ne cup  of  butter,  yolks  of  eight  eggs,  two  level  teaspoons-
ul  of mustard,  a  little  sugar  and  salt,  and  cayenne  pepper 

-f 

Buy  your  CLOTHING  of  CHAS.  BROAS,  Lansing,  Mich. 

22 

C O O K I NG 

R E C I P E S. 

to  taste.  Boil  the vinegar  and  butter  together,  and  while 
boiling  hot  pour  gradually  upon  the  well  beaten  yolks, to 
which  have  been  added  mustard,  salt,  suggar  and  pepper-
Stir  constantly  until  smooth.  When  cold  add  a  cup of 
thick  cream  well  whipped.  This  dressing  when  bottled 
will  keep  nicely  for  six months. 
Mrs.  Geo. H.  Pratt. 

V E G E T A B L E S. 

Cauliflower.—The  heart  of  a  cauliflower  should  be  white 
and  its  outer  leaves  green  and  unwilted.  Place  it,  top 
downward,  in  a  bowl  of  cold,  salted  water  for  an  hour. 
Then  pick  off  its  outside  leaves,  wrap  it  in  a  napkin,  drop 
it  into boiling salted water and  cook twenty minutes.  Serve 
it  in  a  pretty  dish  and  pour  over  it  a  white  sauce.  Some 
persons  prefer  to  serve  the  sauce by  itself  in  order  that  the 
cauliflower  left  from  the  table  may  be  thrown  into  cold 
vinegar  or  be  used  as  a  salad  for  the  next  dinner.  For 
those  who like  cheese,  two  tablespoons  of  it  finely  grated 
and  added  to  the  white  sauce  is  considered  a  luxurious 
addition.  Sometimes  this  cheese  is  strewn  over  the  cauli(cid:173)
flower,  a  few  small  bits  of  butter  are  added  and  a  table-
spoonful  of  cracker  dust  is  sifted  over  the  vegetable;  then 
it is set  into  the  oven  and  slightly  browned. 

Spinach with  Cream.—Wash 

the  spinach  thoroughly  and 
boil  it  very  tender  in  salted  water.  Drain  every  drop  of 
water  from  it  in  a  colander,  and  chop  it  so  finely  that  it 
becomes  a  smooth,  soft  mass.  Then  put  it  back  on  the 
w!5im  ?i P1U  W1*h  a  g o od 
s i z ed  Pi e ce  of  butter,  mixing  it 
r ii  W l t l\t he  "Pmach.  Then  add salt to  taste,  a  very  little 
sugar  and  a  wine-glass  or more  of  rich  cream,  previously 
Shot  rii«> 
m er  a  \lU}e  U n t il  th<>r<mghly  hot,  and  serve on 
a  hot  dish, surrounded by diamonds of bread fried  in  butter. 

t h f s a m e^  *  &  C™*--**«* 
s X d T a t le~ ?b o ut 
d r a w i ^ t t r ' s a u ' c e11  ^ 

as 

some  new  potatoes  all  of 

l a rge  as  apricots.  Boil them  in 
t b em  *  H t t te 

P°UF  °v er 

"* 

Buy Children's  Clothing  of Chas. Broas, the One Price  Clothier. 

C O O K I NG 

R E C I P E S. 

Salsify,  or Vegetable Oysters.—Wash  and  scrape them  thor(cid:173)
oughly,  and  as you  wash  throw  them  into  a  bowl  of  cold 
water.  Cut  into  pieces  about  half  an  inch  long,  boil  three-
fourths  of  an  hour;  when  tender  pour  off  all  the  water, 
season with  pepper  and  salt,  a  small  lump  of  butter,  and 
enough  cream  to  almost  cover  them  ;  if  no cream, use  milk, 
with  more butter,  and  thicken  like  gravy  with  a little Hour. 
They  are nice  served  on  toast. 

Celery  as a  Vegetable.—Cut the  tender  stalks into  pieces  an 

inch  long  and  boil  in  water  with  a  little  salt  for  three-
uarters  of  an  hour.  Put  the  white  root  with  it.  This  is 
he  most  delicate  part.  Pour  over  it  a  white  sauce. 

Succotash.—One quart  of Lima  beans put  on in two  quarts 
f  cold  water;  while  boiling  cut  the  corn  from  a  dozen 
rs,  and  boil  the  cobs for  a  few  minutes  with  the  beans ; 
hen  the  beans  are  done, stir  the  corn  with  the  beans,  and 
"d one  cup  of  cream,  one  tablespoon  of  butter,  on* 
oon  of sugar,  salt  and  pepper  to  taste.  The  corn  should 
ok  twenty  minutes.  A  small  piece  of  salt  pork  cooked 
ith  the  beans  is  a  great  improvement. 
Baked  Tomatoes.—Fill  a  deep  dish  with  whole  tomatoes ; 
prinkle  with  bread  crumbs,  one  tablespoonful  of  sugar. 
me of butter,  salt  and  pepper  to  taste.  Tomatoes  may 
e  sliced  and  cooked  in  the  same  way. 
Boiled  Sweet  Potatoes.—Fat  in  cold  water  without  salt; 
oil  until a  fork  will  easily  pierce  the  largest;  turn  off  the 
ater  and  lay  them  in  the  oven  to  dry  for  five  minutes; 
eel before  sending  to the table ;  or  parboil  and  then  roast 
ntil  done. 
Fried Sweet Potatoes. —Boil  until  nearly  done;  skin  and 
ut  lengthwise  into  slices  a  quarter  of  an  inch  thick  ;  fry 
n  sweet  dripping  or  butter. 

Potatoes a la Creme.—Tnt  in  a  saucepan  three  tablespoons-
ful  of  butter,  a  small  handful  of  parsley,  chopped  fine; 
salt  and  pepper  to  taste;  stir  up  well  until  hot:  add  a 
small tcacupful  of  cream  or  rich  milk  ;  thicken  with  tea-
spoonful  of  flour,  and  stir  until  it  boils;  chop  some  cold 
boiled  potatoes,  put  into  the  mixture  and  boil  up  once 
before  serving. 

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

thick.

and cut

Scalloped Tomatoes.-Peel

Pack in a pudding-dish

inch.
with a force-meat made of bread crumbs, butter,
per, and a little white
thickly
stratum of tomatoes,
tomatoes
uppermost
Dust with pepper an'd a little sugar.
crumbs
and bake brown.

in slices quarter of an
layers,
salt, pePh
upon eae
and when the dish is nearly full, put
a good bit of butter upon each shce.
Strew with dry bre~~
the 11

and bake covered, balf an hour;

in alternate

remove

Spread

sugar.

lengthwise

Fried Cucllmbers.-Pare

and lay in ice-water

and lay in ice water balf a~ hmu:.
longel.
each piece dry with a soft cloth, sprinkle wIth 'pep-
Fry to a de'ICate
d

in sweet, clarified drippings,

and salt, and dred~e with flour.

nice lard or buttor.

ten minutes.

Cut
'Vipe
per
brown,

in boiling water, with a little salt

it into a saucepan, with a piece of butter

Boiled Spinach.- Pick

the spinach

put

clean;

tender;

then put

several waters until
hour;
boil until
then put
of an egg, and a little pepper.
very hot, and put
at

into a dish;

drain

throu~h

Mr3. M.

lV. Howar

in cold water

.
very clean; wash in
for h~lf ad
in It, an
chop fi~e;
the sIz.e
the fire untIl
garnish with poached eggs

a colander;

Stew over

tender;

the top, or sliced hard boiled eggs.
Spinach a la Creme.-Boil
a colander;

chop very fine;
until
salt, and a
season with pepper,
r.ub through
stir over the fire
httl,e grated nutmeg.
in a saucepan;
nntil warm, pour in three tablespoonsful
of cream;
add a
quarter of, a pound of butter and a teaspoonful of pounde~
sugar.
and sel've It
piled high in the center of the dish or pressed into a form,
garnished wi th boiled eggs.

It over the fire for

five minutes

StIr

Put

'

lard or drIPPlllgs, or moisten with milk

Fried Homin.lJ.-:-c.ut in slices cold boiled hominy and fry in
add melted
cakes;

hot
butter,
dredge, WIth flour and fry to a light brown.

bi.nd with a beaten egg;

form into ;ouncl

Hommy Croquettes.-Take

add one cup sweet milk, One e~g well beaten,
spoonsfu~ of butter,
and rOlllllto oval balls with floured hands'
egg, then cracker crumbs, and fl'Y in hot

one cupful of cold boiled hominy,
two table-
a teaspoonful of white sugar, mix well
dip in beaten

la;d.

Buy  your  GENTS'  FURNISHINGS  of  BROAS,  Lansing. 

C O O K I NG  R E C I P E S. 

Young Beets.—Boil  in  hot salt water one hour  ;  when  done 
rub  off  the  skins;  split  the  beet  lengthwise  and  lay  upoD 
a  hot  dish  ;  have  ready  a  great  spoonful  of  melted  butter 
mixed  with  two  of  vinegar,  a  little  salt  and  pepper,  heated 
to boiling  and  pour  over  the  beets. 

Green Peas.—Shell  and  wash  well  in  cold  water.  Cook 
in  boiling  water,  salted,  for  twenty-five  minutes.  Drain 
well;  add  pepper  and  salt,  and  a  lump  of  butter.  A  lump 
of  sugar  is an  improvement. 

Lima  Beans.—Shell;  lay  in  cold  water  twenty  minutes, 
and  cook  in  slightly  salted  water  about  an  hour,  or  until 
tender.  Drain  weil;  pour  into  a  deep  dish,  and  pepper, 
salt  and  butter. 

Cabbage.—Cut a  head  of  cabbage  into  slices, put  on  in 
pider  in boiling  water,  and  cook  fifteen  minutes.  Pour  off 
ater,  and  salt,  pepper,  and  add  a  little  cream. 
Stewed Parsnips.—Pare  and  boil  tender;  cut  in  slices  and 
put  them  into  a  stew  pan  with  half  pint  of  cream,  a  piece 
of  butter  rolled  in  flour,  grated  nutmeg  and  salt;  shake 
over  the  fire  till  well  mixed;  pour  over  the  parsnips  and 
garnish  with  parsley. 
*  Dressing for  Cold  Slaw.—Melt  a  piece  of  butter  the  size  of 
an  egg in  eight  tablespoons  of milk.  Beat  an  egg and  add, 
mix  with  cabbage, add  vinegar,  salt  and  mustard  to  taste. 
Mrs.  A.  C.  Stebbins. 
Hot Slaw.—Boil  the  cabbage,  add  vinegar  to  taste,  melt 
in  a  pan  a  piece  of  butter  the  size  of  an  egg.  stir  in  one 
tablespoonful  of flour, do not  brown,  and  mix  with  the  cab(cid:173)
bage  and  serve  in  five  minutes. 

Mrt.  A.  C.  Stebbins. 
Corn  Omelet.—To  one can  of  corn  add  one  tab'espoon  of 

flour,  one  well  beaten  egg,  three  tablespoons  of melted  but(cid:173)
ter,  sail,  pepper,  and  half  a  teacup  of  milk.  Bake  to  a 
light brown. 

Mr$. Clarence  Bement. 
Diced Turnips.—-Pare, slice, and  cut  in  dice  one-half  inch 
square,  boil  till  nearly  done  in  as  little  water  as  possible, 
To  one quart  of  turnips  add  salt  to make  palatable,  two  or 
three  spoons of  cream  and  one  well  beaten  egg, and  serve. 
^r3-  Robert Shank. 
" Excellent." 

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

26

COOKING

RECIPES.

CornPatties.-One

half cup butter.
tIe milk.

pint grated

corn, one cup flour, o,!e
If the corn should be very dry add ~ l~~-

Fry in butter

like griddle cakes

three-fourtb~ r.~

Mrs.
a quart of

fa.

Boston Baked Beans

(Old and Reliable.-To

about

Salsify

sprinkle

six in the evening;

(Vegetable Oysters).-Scrape

a little pepper
the pot with water

beans nicely picl<ed over and washed,
pound of salt pork.
Scrape and score the rind and sm I
even in the beans in the pot. Then add one table~poonful
of sugar,
and s1ic~ an onlo,! o~er
the top. Then fill
two mc es
bake from nine in the mo~n-
above the top of the beans;
ing until
keep beans covered with
Jfrs. George Dyer.
water until one half hour before serving.
into t.bin
pieces and put
for one hour before co~kmgf
Drain and put over to boil in cold water, adding a pIece 0
codfish, which will sufficiently salt
"\Vhen done red
move the fish, add milk and pepper,
butter
tency cream .
. To Boil Rice.-'Vash
tel'; put
minutes;
and serve Immediately.

them.
thicken with flour a,!
the dressing is of the conSIS-
."AIrs.C. H. Roberts .
of rice in boiling wa-
twenty
the steam out

in a quart of boilinrr water and boil
~train through

rubbed together, until

a cOolander, shake

into cold water

one teacupful

and cut

fast

put

teacupful;

into a saucepan with hot water

Stewed Onions.-Skin and lay in cold water half an hour
or more;
to
cover them; when half done throw oft.all the water except
a small
of milk, a large
spoonful ~f butter, with pepper and salt
stew
~ent1y until
If the ()n-
res~rving a little of the
10';15 are la;ge, ~oil in three waters,
third t? miX With the milk.
odor left by
the onIons ~pon the breath may be removed by chewing
and 6wallowmg a few grains of roasted coffee.

tender, and turn into a deep dish.

add a like quantity

The disagreeable

to taste;

enough

Summer Squ?sh.~'Vash,

and lay th~ pIeces m cold water'
well, p.resFilll.gout all
seaSOnlllg WIth but~er, pepper and salt;
serve hot.
squash and pumpkIns are cOt>kedin the same way.

the see?s
dram
the wate~; mash soft and ~mooth,
'Vinter

pare, quarter,

boil until

take out

tender'

Burnham & Company
Fine DressCoo~s,Cloa~s,~Car~ets

108 AND 110 WASHINGTON AVE.

~IN

OUE----;@!

DRESS GOODS DEPARTMENT

HENRIETTAS,

WE
SHOW LARGE
BROADCLOTHS,

LINES
OF
AIOHAIRS,

FRENCH HABIT CLOTHS,

BLACK AND COLORED GROS GRAIN SILKS,

RHADAAfES, FAILLE

FRANCAIS, RHADZhlfERS,

PLAI.N AND STRIPED SURAIIS, FIGURED ARlJfOUR,

Aud CHINA SILKS.

BURNHAM AND COMPANY'S

SILK WARP HENRIETTAS

SUPERB

~IATClILESS

76c., 8Se., $1.00,

'1.25, $1.60, and $1.76.

f@t--AT--;@1

SUPERIOR

DR. WARNERS' CORALINE CORSETS, 69 CENTS.

TO ANY SILK WARP FABRIC MANUFACTURED.

DR. WARNER'S HEALTH CORSETS, SS CENTS.

OUR CARPET DEPARTMENT,

THE LAllGRST

~WE

SHOW MANY

IN Cl<:NTRAL 1IIICITInAN.
PATTERNS

PRIVATE

IN ~1

BODY BRUSSELLS, VELVETS AND WILTONS,

NOT TO Bl~ OBTAIXED ELSEWHERE.-ALSO

Choice Patterns

in Hartford

and Lowell Extra Superfine

INCRAIN CARPETS AT 65e. PER YD.

BUR1{11AJl & COJ1IPA.1VY.

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

lengthwise;

the egg plant

Baked Eu.g ~lant.-Cut

take out
all of the InsIdes,
leaving the skin thick enough to kecp
the shape; chop up the inside in a wooden bowl, wi th half a
of butter,
teacupful of bread
sa~t and pepper to taste;
it into the
skms,
lay tl1em in a pan side by side, with a little water;
bake about

crumbs, onc tablespoonful
after mixing well, put

three-quarters

of an hour .

.Asparagus.-Scrape

nlllg .at the head; put
kee~lllg the heads all one way, and cut
p~t mto salted boiling water, and boil quickly until
w.lth .the saucepan uncovered; when the asparagus
dIsh It upon toast, which should be dipped in the water
was cooked in, and leave the white
way with the points meeting in the middle;
melted butter.

the white parts of the stem, begin-
tie them in bUllJles,
in cold water;
the stalks evcnly ;
tender,
is done,
it
ends outwards each
serve with

of

BREAKFAST

AND TEA DISHES.
eggs, beaten separately. one scant

Omelet.-Five

teacup
flour mixed smooth with a
o.f milk, one tablespoonful
httle milk, salt and pepper to taste. Beat
the whites stif!'
and add the last thing. Have an iron spidt;r hot and well
covered with butter, pour
"Then
brown on the bottom set in the oven a few minutes; whcn
fold and serve at once. Chopped barn or grated
done,
cheese may be sprinkled
it b~fore fol~ing t?gc~her.
Should be made as quickly as pOSSIble, as It bpOlb It
to
stand either before or after COOklllg. Mra. Jr. K. Prudden.
can salmon, ha.lfcup fine bread crum~8,
tablepool1l;tul

in half of tho omelet.

Salmon LoaJ.-One

over

four

four ~ggs, pepper, salt, minced parsley,
melted butter.
Sauce.-Onc

Steam one hour.

cup of milk boil~d. one table~poon of corn-
liquid of salmon, 011etableHpoon of tOUH~tO.cat.~u'p,

starch,
one raw egg, pinch of cayenne pepper.

A Tea Relish.-One

MrOf.Elgm Mtflw.
cup of chopped veal, one cup of hot
water, one tablespoonful of butter, ono tea::;poonful of salt
and a. little pepper, place on the stov~ and when hot p~>ur
Mr.- . .Earl.
over buttered toast.

-5-

Buy

your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

the other

Rolled Omelet.-To

EscalopedEggs.-Cover

Sweet Potatoes; Southern Style.-Pare

the 'bottom of a pie plate wi~h
bread crumbs, put on bits of butter, and break on to tIns
the eggs, allowing one for each person. Salt and p~pper
them. Cover them thickly with bread crumos and bItS.of
sprinkle with pepper, and moisten slightly wIth
butter,
jfr~. Clarence Bement.
mille Bake till the eggs are just set.
Omelet.-Six eggs, whites beaten to a stiff froth, yolks
well beaten; one teacup of warm milk, one tablespoonful of
melted butter, one tablespoonful of flour mixed smooth
with a little milk; one teaspoonful salt and a little peppel•.
ingredients are all
Add whites of eggs after
mixed. Bake in an iron spider in a quick oven.
Mr!. Reynolds.
and cut once in tw:o;
place in the steamer and steam till soft, then lay in a drIp.
ping pan, sprinkle them well with brown sugar and place
small pieces of butter around them and bake till a deep
Mrs. John Whiteley.
brown color.
six eggs add six tablespoons of milk,
season well with salt and pepper, beat slightly; heat and
butter a long griddle, pour on just enough of the egg to
cover the b?ttom of the griddle, when the egg is brow:non
th~ ~nder SIde, begin at one end and roll quickly, USlll~ a
klllf~ and fork; place on a hot platter and cut the rolls m.
to slIces, pour on melted butter and serve immediately.
Mrs. Clarence Bement.
~feat SoujJle.-One cup cf chopped meat, one tablespoon
of flour, one tablespoon of butter, one pint of stock, two
~ggs, salt ~nd pepper. Cook the yolks a little while b~at-
mg the whItes; beat
thlDg.
lV. Bement.
Bake twenty minutes.
veal corned or roasted beef or any
Season with pepper and
meat or cOID?ination of ~eats.
\Vet ~lth chicken LIOth or any soup stock or with
salt.
('ream ~r mIlk. To this add mashed potato beaten with
the whIte of an . egg,
two teaspoons of cream, salt and
pepper. Put all
llltO a well greased bakin~ pan. Bake
halt or three-quarters of au hour Use equal parts of meat
and potato.
"\Vhendone turn o~t on to a platter and serve.
Mra. Frank E. Robson.

the whites in lightly the last

Mrs. G.

Baked Hash.-Hash

Buy Children's Clothing of Chas. Broas,

the One Price Clothier.

COOKING

RECIPES.

through

about

care nut

taking
it

as will cover

'\Then done strain

Timbale de Maearoni.--Put

and salt and mix with

a half pound of macaroni

l~t It stew for ha/lf an hour,

ft8tew pan, wi~h as much water
br tIe _salt;
th eak ~he pIpes.

into
it, with a
to
a seive,
en mIllce any meat of any kind very fine, SORsonit with
.two ta.blespoons of
togeth-
Serve with a
Mrs. Grange .
into a good
and salt, and
the meat comes off the bones;
slices
and add to

pepper
~::a~ed cheese, well beat
b ' Qutter a mould and steam for one bour.
rown gravy.
. Jellied Veal.-Put
SIzed sat~cepan with an onion and pepper
water to Just cover; boil until
chop the meat and put
of hard boiled egg and lemon, strain
other ingredients.

'Vhen cold turn out all to a platter.

into the mold with alternate

two eggs, and mix all well

a hock or shank of veal

the liquor

PottedHead.-Half

clean
thoroughly;
change the ,vater
boil, with cold water, and let it boil
the bones, strain aud boil meat and liquor
to taste and pour in to molds.

a bullock's head, break the bones and
for
lay in salt
a night,
then put on to
the meat comes off
together, Beason

and watcr
and leave uutil blanched,

till

the brain, nostrils and eyes,

Collar Brawn.-Half
taking out

a pig's head, wash and clean thor-
lay for two
oughly,
t('n-
or three days in salt, and then boi~ in cold water until
del', cu t the meat
into pieces to nux. the f~t and t IH' le~~n,
have ready a tin shape or mold, ~ay III a lHece of tlit.: Hhlll.
then a. sprlll kle of the t:lea:--onlIlg of
th!'n a layer of meat
agaiI~ a layer of
salt, red and black p~pper, and nutmeg)
meat and seasoninO', and so on, pourlllg
tlIp
liquor on top to I~oisten
and put a
it
weight on top of the cover.
It will be found ready for use
the following day.
Veal Loaf.--Chop
of

thre('-fourths
togdhe1',
Vt"\l "ith two Pgg~, spaHon with IWPlH'r, ~a.lt
Mix all
t ha tare
hour, and eat cold.

three pOllnds of leg or loin of vea.l. and
sa.lt pork chopped .hnt>ly
roll on(' dozen ('ra('kcr~, put half of tll.I'm In tlH'
lf n!'dled.
tog.th('l'. make into solid form.
Takp (,rl('kt'r~
Ipft and Apread ."moothly ovpr tlw top. H 11.,;.1' n1\('
/:)hullk.

a lIttle of

a pound

Cover

tight

MrlJ.

]lOb\"f'

of

it.

Buy your HATS and CAPS of BROAS, Lansing, Mich.

30

COOKING

RECIPES.

Veal Loaf.-Three

size of an egg, one

rolled fine,
the
and salt
it and a little more cracker on top.

to taste.

Put

lean

rolled fiue,
of butter,

~ Veal Loaf.-Three
crackers
spoonsful
and salt
oug-hly and bake in a two quart basin.
ful of water on the top. Bake
moderate

oven.

veal

veal,

pounds

chopped

of pepper,

tablespoonful

Bake two hours.

'1'0 be eaten cold, sliced thin.

pounds
thl'ee eggs well beaten,
to taste,
pepper

six crackers
three tableRpoollsful of cream, a piece of butter
sage,
into a pan with water poured over
Mrs. G. TV. Saxton.
chopped
fine, six
thre~ table-
~hx thor-
Pour a tablesp?on-
two and a half hours III a
Mrs. TVhitney.
pounds of raw beef chopped fine, one
rolled fine, one
of melted but-
of pepper.
}'Irs. TV: Raplee.
in pudding dish
season
Busy E. Stebbins.
left
l?our
of butter and two of flour mIxed
the time;
add salt and pepper.
sauce, a layer
top
bake ha,lf an
to

cold meat and put
and tomatoes
sliced,
Bake half an hour.

dish put a layer of this
a layer
slightly

pack into a tin and bake two hours.

of salt, one teaspoonful

is an improvement

of bread
buttered,

crumbs.

Cover

and

Beef LoaJ.-Three

slice of pork chopped,
soda crackers
Pgg, one half cup of milk. one tablespoonful
te~', one tablespoonful
~lIX well together,

three

Tomato Hash.-l\1ince

with layers of bread crumbs
with pepper,
salt and butter.

Scalloped Chi~ken, Veal, or Mutton (To be made from"
little milk,

bone for soup stock and adda

together,

stirring all

overs").-Stew
hot over two tablespoons
well
In an earthen-ware
of. chopped meat,
WIth breac~ crumbs
hour. A lIttle onion and tomato
mutton .

up into ~mal1 hits

.Scalloped Fish.-Brcak
dmnt. 1', ~nd put
th(> out HI
th.f n pour OVer
WIth .brlad crumhs, }l'uving potato uncovered.
ty mlllutes.

from
in~o a large <,al'tllC'n-ware pie-pan. Around
put a CIrcle of mashed potatoes one inch wide,
and cover
Bake twen-

the fiHh a Rauce made

as above

fish left

Buy

your GENTS' FURNISHINGS

of BROAS, Lansing.

COOKING

RECIPES.

31

Stuffed Eggs.-Cut

it will make a niee pie.

Scalloped Chicken No. 2.-:Mince

six hard boiled eg-gs leng-thwise,

chicken or veal and cook
a few minutes with above sauce, add hvo beaten yolks of
eggs and cook one minute.
Put away to cool. Beat whites
of. egg and add to it, then bake in a buttered dish twenty
m~nutes. Covered with a crust of mashed potatoes brushed
1/1'8. H. G. Reynolds.
wIth egg;
take
the yolks, mash them with equal quantity of chopped ham,
~d~ two ounces of butter, a little mustard, pepper and salt,
lhng the whites with this and serve with a mayonnaise
,jlrs. Earl •
dressing.
. Lunch Eggs.-Boil
them
In. halves, remove the yolks and mash to a powder; mix
the whites with this paste,
WIth a salad dressing
put
the eggs tgether
or cabbage
,jfrs. Clarence Bement.
leaves.
good smoked bacon very thin,
and in each piece roll one oyster, pin togetber with a ~ood-
en skewer and fry.

~ggs until hard, when cool, cut

Pigs in a Blanket.-Slice

and fill
and serve

on lettuce,

Scrambled Eggs and Oysters.-Beat

cream chop the oysters well, salt and pepper

the eggs together, add
to
Serve on slices of buttered

scrambl~ all

togetber.

a little
taste,
toast.

,

them.

thicken,
it over

Beefsteak Toast.-Chop

I...:l.y in a dee~ dish,

little water, put
butter

in cream or milk,
salt and pepper, and pour

cold steak very fine, cook in a
season with
slices of toast.
,j[rs. Lina Crandall, Agr'l College.
Biscuit Toast.-Take
cold soda or bak iug-powder biscuit,
spli t open and toast
the toast-
ed sides up, and pour ov£'r th('m the followlDg sauce: Take
two heaping tablespoontlful of butter and four teaspoons of
Pour on boiling water,
flour. Rub smoothly
stirrinO' constn"ntly, and let
the consistency of
crcam~ Halt to ta.ste. Cover the dish for a few mOffi£'nts
j[rs. F. M. Cowles.
beforo ~crving.
t~vo c~ps of potn;toes
w('ll ma~hNl, a. pit"'ee of huttt'r
th,.. SlZP of an egg, a. pI.nch
of 8alt, and milk ('nou~h to ma ke a dough to roll, cut mOO
round cake:;, and bake in a frying-pan.

Potato Cakes.-On('

eup of flour,

it boil until

tog-('ther.

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COO KIN" G R Eel

PES.

Lunch Potatoes.-Select

potatoes

of uniform size, ba~{e

them until mealy,
potato

mash fine, season with salt, pepper and butter, put back :'1

then cut off one end of each, scrape tIe
to" break the~~

being careful.not

from the skins,

them in the oven un 1
in napkins.
~MfS. Dr. H. B.

B k

the skins, place them in a, dish, put
heated through.
Serve immediately

full,

the basin is almost

Escalloped Potatoes.-Pare

then another
then
in the oven, and bake

to fill a pint basin;
of potatoes,
adding
so on till
sweet cream, set
until
cle~r through.
a little. butter.
very mce with cold ham or tongue.

a er.
and slice thin, potatoes enougl~
in the bottom of the basin put a layc~
layer and sa:lt, a~1~
salt,
fill the b.aslll WIt;
forty mlllutes,
0 t
the potatoes are a pale lemon yellow on top and sor
If cream cannot be had use sweet milk a;l~
This is enough for six people for tea, anf l~
j[rs. L. Carpente1.
leaving. a ~ood
thIn slices,
and dip iuto 1}
and fry in lard or bee

deal of fat on, when cold slice into moderately
sp:inhl~ well with salt, pepper, and nutmeg,
thIck batter of flour and water
dripping.

Breakfast Dish.-Parboil

a veal kidney,

'

MODES

OF SERVING

Ma,caroni with Cheese.-Soak
abo,ut, balf an hour

a~onl
11~en put It, In a buttered
Glate over It about
a CllP of milk, pOur over it and bake twenty minutes.

aB. ounce of cheesp..

CHEESE.
of a pound of ma.c-
It.
dish, add salt, pepper, and butt~r.
two eggs m

in enough water

to cover

a quarter

Stir

j[rs. Pntdden.
and one table-
of cold
flour
to

four
and salt

tablespoons
enough

Cheese Straws.-One cup of grated cheese

Spoon butter
together,
water, a dust of cayenne pepper
roll out, cut

creamed

into strips and bak~ to a delicate brown.

Ramakins.-Grate

~ea~poonful of flour and two well beaten
6poonsful each of cream and melted butter
~yenne,

,and fill into little buttered

Miss llfinnie

Thomas.
two ounces of cheese, mix with one
eggs,
two table-
dust
in a little
Bake
G H. Pratt .

dishes' or tins.
eo..

JIr.
.l1.J.fS.

teen wmutes.

rilED SHU8tl

FRED SHUBEL.
.
---(f)
(/)
!-<D
..0
..0
::Ja:

FRED SHUBEL
THE TRADE.

LEADS

He Quotes the Lowest Prices for Highest Qualities.

CALL...or_ IT WILL PAY YOU.

lVash iJigton A venue,

fou i' doors

north

of PostotJice.

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

37

Cheese.Scallop.-Soak

one cup of dry bread or cracker

c~umbs III a cup of fresh milk.
Beat
into this three e(T(Ts'
\ d one table~poon of butter,
one half pound of gl'~tell
c ~eese and a pmcl.l of sa.lt. Strew the top with sifte(1 bread
Clumbs and bake In the oven to a delicate brown.

to taste.
Butter

a baking

dish, pour

Beat

one cup of very dry bread

Strew dry bread crumbs over

Sour Milk, or Cottage Cheese.-One

. Cheese Fondu.-Soak
111 ~wo scant cups of new milk.
very light, add one small
~blpped
utter.
Pepper and salt
old cheese finely grated.
fondu. into it.
b!"ke In a quick oven to a delicate brown.
diately in the baking dish as it soon falls. Delicious.

},[rs. Grange .
crumbs
three
eggs
into this
tablespoon
of melted
J.Justly, one cup of dry
the
the top and
imme-
Serve it
Lizzie B. Cowles.
pan of sour milk set on
scalding hot, and the milk well curdled j
into dish, salt,
Roll into
Mrs. A. E. Cowles.
Macaroni with Tomatoes.-'l'ake
three pints of beef soup
in it, boil fifteen minutes
and put one pound of macaroni
(which will
with a little salt,
have absorbed nearly all
it on a flat
plate, sprinkle grated cheese over it thickly, and pour over
all a sauce made of
and
Jjrs. Robt;rt /ihank.
seasoned with salt and pepper.

the stove until
strain through thin muslin until dry;
and add a little sweet cream to slightly moisten.
balls or serve without.

then take. up the macaroni
the soup) and put

tomatoes well boiled, straincd,

put

BREAD,

BISCUITS,

GEMS,

ETC.

Uratl'

flour. one ta,ble~poonful of gill~('r, and OlH'

Yeast.-Pour Uuee pints of wa.ter on one handful of hops
and let boil fiftc.en minutes.
ar~l' potato('~ to
which add one-half cup of ~ug-ar, a largo kitchen ~poonflll
of
of ~alt
Strain t.he water off the hops. pour it ov('r tllP .11lixtun' and
'Yhen cool and OIl(' J>1l1tof Yl'a~t.
cook it
which has beell madc by mixing potaw and Hour and l'a1H-
'Yhen light, Ktir fl'l'quently a.lHl
ing it with a yeatit cakc.

five minutes.

thn'e

-6-

Buy

your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

it stand for several

let
keep in a cool place.
Bread.-One and

hours,

then jug and cork tight,

and

of

flour

a half

cups of milk,

of sugar.
hot
and boiling water

is warm,

spoonful of salt, one tablespoonful
one small
potato, mash it while
spoonful
"\Vhen cool add a tablespoonful
where it
salt,
milk,
batter;
let
and mold it
board;
it
light, and bake about

and sugar,
it rise until morning
ten minutes,

into two loaves, place

in baking
thrp.e-quarters

it
and

or until

and let

place in a bowl, and let rise until
pan

in winter

scalded, one te~i
At noon l.>~l
and add one ~al.>.e-
to mIX l~.
enough
It
then add t~~.
to make. a S~l
then add flour, mIX stIff,
stick
to the
; then mak,e
rise until

it will not
light
and let

rise till evening,
flour

enough

of an hour ..

of yeast;

set

to raise.

Bottle

bread, put

cold, yeast

of tbe yeast

Quick Bread.-Six

Salt, and shorten

the potato water,

tablcspoons
of salt

Potato Yeast.-Two good sized baked pota.toes,

spoons of flour,
ing water.
tight,
Use one tablespoon

to each loaf of bread ..

Mr~. A1.thur T. DaViS.
two tab~e-
two table!5poons of sugar, one pint of bOIl-
and c?rk
soda in mIlk.
Mrs. C. C. Hoph1U.
two tablesp~?ns
of bOllmg
the
they
"Then
(Twin-brother, Magic, or Yeast
to foment
to

potatoes, wl;en cooked, pour over

of flour,
and one pint

of sugar. one tablespoon
w~~ter. Boil
mIxtUre
have becn mashed and thrce
cool put
FORm will answer),
This
let
fomental1011 cc~e::; put
place for future u~e.
using:
of l}u""
lUa.~t':
:-;uthcll'nt
Bud l~hlc" 1ll t~l' bread tillli immediately
th 1:-\ b~t'.ad 1"" (,',OmmCll('l d at
1 f
IMkt\(l
Brn'

\\'hen
in a cool
1t nhould always be well stirred before
any portion
of
you wish to
and one of water, with
thirty minutes
to rise, and bake.
it can all be
MUJ! Jar~ Smith.
poumlH of Graham flour,
flour, Olle and ~ half pint.'i warm

\Vhen ~eady to make your bread take
accordmg
to Ow number
loaves
1 ~'\k.e three cup:-- of yeast

l~our makl':-\ two loave~). Knead

bl'1l)r", ll00ll
fl Br d. Et.(

should make
in ~ial"s fruit

four quarts.
jars and set

thrt,., pouud:-. of whitt'

in two yeast cakes

!) 0 'clock A. ~t.,

of hot water.

it get ,chilled.

the potatoes

."I'1.f.-Thr(\o

ca.re not

leave

it

adding

quarts

after

"Then

twelve

a little

taking

Buy  your  GENTS'  FURNISHINGS  of  BROAS,  Lansing. 

C O O K I NG 

R E C I P E S. 

39 

water  half  ounce,  or  one-half  tablespoonful  salt,  half  c a ke 
* l e ischman's  compressed  yeast,  set  at  85°  for  t h r ee  hours 
n"  1  i 7e 11  r i s e n'  add  o ne  a nd  a  half  pints  more  water, 
to  rise 
one-half  cup  of  New  Orleans  molasses,  a nd  set 
again.  W h en 
risen  mix  a nd  w o rk  thoroughly  a nd  set 
t>ack  to  rise  a  second  t i m e;  then  knead,  p ut  into  tins,  let 
nse,  a nd  bake  in  a  moderate  oven.  T h is  will  m a ke  four 
l o a v e s- 

Mn.  L.  G.  Carpenter. 
teacups  of  sour  milk,  half  cup  of 
molasses,  two  teaspoons  of  soda  in  half  a  cup  of  water,  one 
teaspoon  of  salt.  Sift  the  G r a h am  Hour  and  use  enough 
to  make  a  stiff  batter.  B a ke  t he  usual  time  for  bread. 

Graham  Bread.~Two 

Mrs.  B.  F.  Davis. 

in  a 

Brown  Bread.—Three 

cups  of  sweet  milk,  one  cup 
of  sour  milk,  one  and  a  half  cups  of  whole  w h e at 
flour, 
three  cups  of  Indian  meal,  one  cup  of  molasses,  two  tea-
spoonsful  saleratus,  one  teaspoonful  of  salt.  Mix  all  to(cid:173)
gether  and  put 
flaring  pail  with  a  tight  cover  a nd 
HI  four  hours,  and  then  set  in  the  oven  a  half  hour  to 
dry  off.  Eat  warm.  Toast  for  breakfast  and  serve  with 
poached  eggs.  This  bread  may  also  be  made  of  water 
instead  of  milk. 

Mrs.  L.  G.  Carpenter. 
and  three-fourth  cups  of  sweet  or 
slightly  sour  milk,  three-fourths  cup  of  brown  sugar,  one 
poon  of  salt,  one  and  three-fourths  cups  of  G r a h am 
floor,  half a  c ap  of  white  flour  and  two  heaping  teaspoons 
of  baking  powder  sifted  into  the  batter  together.  Pot  in  a 
long  narrow  cake  tin  and  bake  in  a  llow  oven  for  at  !• 
one  hour. 

Graham  Bread.—One 

Mrs.  Cook,  Agr'l  I 

Brown  Bread.— One  cup  of  hop  yeast,  one  teacup  of  warm 

ip  of 

in 

poonfoj  • 

ha  f 
floor  with  a  spoon  enough  tO  make  •  stiff  dough 

S t ir  all 

>lt 

together,  add  Graham 
it 
I5ak.-  in  a  mod-

Let 

n. 

then  put.  in  tin  and  let  i1 

n  or  Graham  Bread.—Take 

of  "n'onze  of  White  bread,  lit 
n i o| 
warm  water,  pot 

-half  spoonful  of  KO 

this  with  molasses  and  pour  all 

Into 

! 
In  the  morning  On 

than  ha  f  a  CUD  of 
i  m  a  little 

Buy your HATS and CAPS of BROAS, Lansing, Mich, _

COOKING

RECIPES,

about
a large loaf), and a little

(or m?l'e if
a cup of warm water
Tlllckell
salt.
It will
take a long
it must be kept vera
half bake

it).
set in a warm place,
'Vhen

(do not sift

about

then

sponge;
add
you wish to make
this with Graham flour
time for it to raise;
much warmer
cover
hard or fast,
Be
it
or it will not be good at all.

the tin with another

this will produce
is

thoroughly

sure

than white bread.

done

tin so that

a beautiful
before

it will not bake

too
soft crust on top.
from ov:n
taking'
.bIrs. JV. F. Clar 'e.
cuP. of m.o:
of soda, dissolved
III a ht
two cups of Graham ~OUl'.
Mrs. John JV1Hteley.
one cup of yeast.
in warm place
to

half

of water,

Brown Bread.-Two

cups of sour milk,

lasses,
two eggs, one teaspoonful
tle cold water, one cup of flour,
Steam one hour and bake till brown.

~r~haf!L Bread.-One

quart

then

St~r In SIfted Graham flour very stiff, set
raIse,
spoons of sugar, half
flour.
.

of molasses,
of saleratus,
let rise, bake three-quarters

add six h1blespoons
teaspoonful

in tins,

rut

Boston Brown Bread.-Three

cups of meal,

three cups
soda.

of

sour milk, one cup of molasses,
Salt.

Steam three

bours.

flour,
spoons
minutes.

tabler

four
two cups 0
of an hou,r .
Mrs. P. J. DaVIS,
two cups of
two tea-
fifteen
-bIrs.L. B. March.
two tablespoons-

Bake

Rolls.-Two quarts of flour

salt

to taste

of

set

add

and

then

a pint

}\ IH'1l

scalded

to~ether.

th~ flonr,

tocrcther
rollout

two tables'poons of cohl'lard.

ful of white sugar,
thoroughly
c0.oled.
w,lth two~tllll'ds. of
p. ace.
lIght mIX all
rlbe ~l~alI1; when very light
pOl:H.nble. Cut
and fold ha.lf over.

Rub th,es.e
I1l11~,
tWC)-~lllnh, of a cup of yeast. Mix milk and yeast
to rise in a warIll
and mold well and
as little flour as
with
over
butter
top,
}'frs. Merrifield,
Bake when very light.
tea-
r
''', Otl(' 0 Ha. t. one tablm.;poon of ol'own BUg.l
,
in enough Graham
'he
~tltr bil,tter, so that
and ba.ke
, M;s. Crandall.

Good Graham Gems.-Three cups
]11 .1t('~llard, one lwatl'n egg.
it

~floon of s ld'~
••
Ol\f> ot
t) m tea
~p )o~. han' Ow ~PlU
lD a.

It OVen fifteen minutes.

'will not drop frolll

pans vpry hot

of sour milk

rub melted

in shape

grease

Stir

one

the

fill

f

1

'.

'

Buy Children's Clothing of Chas. Broas,

COOKING

RECIPES.

the One Price Clothier.
41

If compres~ed yeast

cup of

b

This

the

to a batter, Himply put

these

ingredients

the night

rise again, and bake quickly.

half a tablespoonful
lard
into two quarts

into the flour aud let stand over night.

Parker HOllseRolls.-Rllb
of

t CornBread.-One-half
sugar,
s\\:0 egg~ well beaten, one teaspoonful
tteet milk,
Hee teaspoons of bakiuO' powder.
~.
or g
em l-lllS.

half cup of butter
of salt, one cup of
two cups of eorn-mea.l, one cup of Hour and
Bake in shallow pans
Jlrs. Clarence Bement.
of butter
of sifted
and lu,:lf tablespoonful
in the middle pour one pint of cold boiled
fi~ur; mto a ".ell
~llk, aud add balf cup of yeast. half cup of sugar, and a
little s~lt.
is used, one-half cake dis-
solved 111 slightly warmed water, will be the right quantity.
If wanted for tea, prepare
~ore, but. not stir
lllgredients
morning stir up, knea.d and l('t rise tillllca,r
and let
fifty rolls. Roll
the dough thin
cutter, put a little melted butter
piece of dough,
to the other side.
crowl! the rolls
an inch apart.

be-
the above named
In the
tea. time j ,mold
should make
and cut with a cookey
on one half
circular
fold the dough so that one edge la.ps nearly
them in pans to rise, but do not
of
Mr.~.F. E. Robson.
rich, one cgg
tca~poollful of soda, one ~poonful of
a pinch of f'alt: mix in flour to make as thiek as will
smok ing
fill and ba.ke in a hot oven and serve
also the
in the
,Mrs. IJ. G. Carpellter.
frt.'ez-
!"lo\\ .r into it \\"holt' wlwa.t Honr until
ing )Joint. a.nd lwat
it if' of tht.~ con~it-ltt>Il<'Yof ml',linm thick gravy j hav{' a very
the gem p'ln~ on Ow top of
hot oven and gt.>lll pHlI~.
the 8tO\,('. gn'a"''' with huttl'r. din in tI\l' ""tt,'r
tlw
('.1!I' or
pan:-; on tIll' top of
cru..;t will qui<'
IH'u
,\
•. 11 £>0\ l'1'( (1 n'}II0\"
If
ri hth
It.'y
III
~ .:
rcqull C II

trIp of
OV' n a'1I1 11111 ...11.
1
'I'}
l'~I.'
lOll' ~('Olll')'
to.l....t..d.
llent
..;fr<l. L. G. Carpenh r.

or half an egg, half
sugar
readdy run from the ~poon; have
hot but not burning.
at oncc.
egg. The above are very nice mude of white
same wav. or of corn lllf>al.

the gl\ln pans
the suga.r may be omitteu.

If preferrcd,

Whol('

'Wh,'al Gem,i.-Ta ke on(' pint of walt'r.

t!lI' 1,1

• 01
ly 101111 OH r
11) 1 I

as they should he about

three-fourths

th

dOllt'o
1 :-,t of \. hoh ..\\ h,

0
.\ 1 i ." 11""lIt.'

tv ..I )llr.

t I . t a
tllt' h' ll~,
.

.

~Vhole Wheat Gems,-Onc

cup of ROtU' milk,

Place

'

I" 0\

I n. :-1)

.It,
fl'l

flour

near

and l"l't

~(t

\\

1

....

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COOKING

RECIPES.

Cereatine Gems.-One

milk,
one heaping
spoons of baking

two tablespoons
cup of

powder.

egg,

of sugar,
flour, one

Baking-Powder Biscuit.--Three

of butter
teaspoons

and lard
together,
of baking-powder,

Rye and Indian, or Graham and Indian Bread.-One

rye or graham flour, one pint
sour milk, one teacupful
of saleratus
Pour
two hours
in the basin.

into a two quart

and a half,

and one of salt, one teaspoonful
basin well greased,

tben bake half an hour.

of molasses,

'

Z

salt.

cup of

two tt

three-fourths

cups of flour, balf
one cup of sweet milk,
a little

swe~.t
one tablespo~)ll of butte ~
cup of cereahne,
Mrs. J. Satter ee.
a cnp
tlflree
:Mix very so t
Jl1-s. J. Satter ee.
p.int of
of Indian meal. one pmt of
teas'po~nful
of dl'lPPlIlgS•
and steam for
1
I.Jet it coo
l
Mrs. James Appleyar(
.
pint of milk, half pint of COrl}
0
:rut
to a boil and stIr ,mto
in the butter.
eggs, beat well,

tablespoonful
three eggs ..

one
powder,

one full

Corn Cake(The best)-One

wheat
Jugal',

together

of baking

a little

salt,

of butter,

Johnny Cake.-Six

the milk
then stir
of
three

one tablespoonful

in a bowl, bring
very carefully,

meal,
sugar, one teaRpoonful
!.be ~e~l
It, mIxmg
this is c?ld add the yolks
be~t whItes
MIX all
minutes.

to a stiff froth and add baking

flour,
oue cnp of sweet milk.

tablespoons
one

"hen
then
to them.
powder
and bake in a quick oven fifteen or twenty
Mrs. T. G. Abbot.
of corn meal and three of
egg,
of
Mrs. R. G. Cm'penter.
cnp of graham flour, one cup of
teaspoon of
of soda (in milk),
gem pans bot
Mr.'J.A. E. Cou'les.
of bakin~
size of an ('gg. two cups ?f
in a hot o\'(~n 11l
the gl~m pan hot and but-
of
if OV('11 and gCUl pans aro
Mrs. R. C. Carpenter.

two teaspoons

Sour /tfilk Gems.-One
sour mIlk, one teaspoon
salt,
and well buttered.
Pop-Ouers.-:-Onc

Bake in hot oven.
Clip of milk,
~.owdf'r, a pICce of buttel'
. tfted 1I0ur, ont.' egg wt'll bpaten.
gem paw.; and serve hot. Have
~red
in the batter.
. att(>~ "Ill make a large pop-over
Just right.

}ll'~)ro you put

two tablespoons melted

tableRpoons

tahlespoon

A scant

butter.

Have

Bake

three

half

the

'I

H. H. LARNED

ALWAYS lIAS IN STOCK TIlE

Latest an~ Han~sornest Designs

-IN-

CHINA and SilVER.
R. B. SH~NK & C0..

-nEALER~

I~-

STAPLE

AND FANCY

GROCERIES.

I;TLL

LJ~E OF

FOREIGN AND DOMESTIC

F R U ITS.

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

45

p'op-Overs.-Oue

cup ~f milk, oue cup of flour, one egg,
Put the flour in a bowl with half the milk
then add the egg and beat a little

a pmch of salt.
and work very smooth,
llake in heated gen~
~ext t~e rem~inder of milk and salt.
Mrs. T. C. Abbot.
Irons, III a qUIck oven, ten minutes.
dPltff Muifins.-To one large egg, beaten fifteen minutes,
a. d one large cup of sweet milk, and one small
cup of
in a quick oven.
slft(>d ~OUf.
in gem tins
Grace L. Smith.
Have tms hot before pouring in batter.
eggs, two cups of sweet milk, two cups
of flo~r, two tablespoons of melted butter, a pinch of salt.
Bake III deep gem irons in a quick oven. Mrs. E. C. Chapin.
cup of sour milk, one teaspoon of
two table-
thick enough with sifted

soda dissolved in milk, half
Spoons of melted
flour to roll out and cut. Bake to a delicate brown.

Sour .Milk Biscuit.-One

teaspoon of salt,

Pop-Overs.-Three

Salt. Bake

butter.

Stir

SOURCREAH BISOUITsame as above, omitting the butter.
Mr8 . .A. E. Cowlu.

FRITTERS

AND GRIDDLE

CAKES.

Porridge Pancakes.-Ta.ke

o~e coffee cupful of cold ~at-
meal porridge, beat wellmto
It three eggs, one cup of mllk,
a pinch of salt, two teaspoons of baking-powder previously
mixed with flour, and enough flour to make a good batter.
AIrs. E. A. A. Grange
}"'ry in fresh lard.
Sour Milk Griddle Cakes.-One Cup of sour milk, one tea-
spoon of soda in milk, half
two table-
spoons of melted butter, one egg well Leaten, and sifted
flour enough to make batter that will need spreading slightly
with a. spoon when put upon the griddle. Grease griddlt."
with a thin slice of fat pork.
Mrs. A. E. Cowles.
Corn Griddle Cakes.-One quart of green corn or one quart
three pints of sweet milk, six eggs, one
or
.Add flour enough to

of boiled hominy,
~'l.Spoonful of soda, two teaspoonsful of cream tartar
four teaspoonsful of baking powder .
make batter

the same as griddle cakes.

teaspoon of salt,

Mrs. ~V. Donovan.

-7-

Buy

your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

Bell Fritters.-'l'ake

in the mixture,

Sour Milk Fritters.-Two

then take
three eggs without previously

a kettle on the stove, and when it is boiling fast put
pint of sifted flour, and one tablespoon
on the stove a few minutes,
separately
stIrring each egg well
and fry in boihng lard, a spoonful at a time.

one pint of boiling water, pu.t it in
III one
of butter, stir it.w~ll
it ofl' and stu' m
beating tlhe~, but
add a pinch of salt,
Mr:J. Grange.
two tea-
thi~ker
stringmg.
Mrs. A. E. Cowles.
cup of sweet milk, one and a half cups of
:Beat eggs to a
add milk and sugar, and laatly Uour with oue small
Mrs. J. P. Lee.
Rice Rolls.-'l'o one pint of cooked rice add two well
Roll
lJ. Hagadorl~.

ilour, OlIe teaspoonful of sugar,
troth,
tt'aHpoonlul of baking vowder.

ucaten eggs, a little rolled cracker
iuto 1'0UUU cakes and brown in butt~r.

spoons soda (in milk),
tuan tor griddle cakes;
J<'l'yin hot

two eggs well beaten.
batter must drop without

lard to a delicate brown.

and a little salt.

Fritters.-One

two eggs.

cups of

sour milk,

otir

Mrs. A.

PASTRY.

AND PIES.

~'t nil a scant

to a thm bhect. Divide half a pound of butter

Ith it a teaspoonlul
of baking
ot two ~ggs to a still' foam, put

E;;,tra Fine Pie Crusl.-}')ut one pound of flour in a bowl,
powder, whip tho
them in the center
salt ~poonful of salt, and make
lllto a StItl" paste with about half a cupful of wa~r.
t11erollillg-p~n,
lU-
in little bits over the
lll'cdgc.a tittle Hour over it, fold the paste in three,
roll out as be10re, and spread
it, dredge, 101d, roll
101dand
01 an inch .
Mrs. E. P. Cooley,
H. cup of butter,

nux"
"lutes
01 t~le flour,
all
1. Jour the board,. turn the paste on it, flour
roll It out
to three par~.
pa~te,
Hour the rOIlIng pi.n again,
Ult,'. ::-ccond part
agalIl,
J Ul~ ag.uJl to the tbickuCtib for a pie, one-third
.1111::.\ paotitryh3.l:;to be baked very quickly.
a. cup of lard, balf

th~:n add the third portion

Take oue, bpread it

Pull po)tc.-llalf

01 the butter

of the butter

over

0ll1'-lourtb cup 01 wa.ter, with flour to mix.

Mra. A. M.llobsQn.

Buy

your GENTS' FURNISHINGS

of BROAS, Lansing.

COOKING

RECIPES.

47

Apple Custard Pie.-Take

it

and

stewed

is well

salilce, after
a( d on?-half of a lemon.
beat wl~h sn~ar and add to the apple, with milk
t~ t~le size of the pie, adding
.!)}emto the oven.
IS baked spread them over
and set

in the oven for five minutes.

the whites,

before

'rake

Beat

this

just

putting

of sour

it, sprinkle

five tablespoons
sifted,
the yolks

app'e-
sweeten
to taste,
of two egg::; and
according
the
and as soon as the pie
a little whito sugar
M/"I5. Carpenter.
sugat"
teaspoon-
ill
thrt'e ClipS
of boiling wnh~r.
foul' eggs ~(>pal'atl'ly, add tllp

and a half cups of white
of flour, one heaping

thun gr'atl'

together,

ingredients
add
Beat

Lemon Custard Pie.-One
tablespoons

One and a half
ful of butter;
ol~e .large
shrrmg
all
time.
yolks then the whites.

stir
lemon
the

these
and

of.

rind

grated

and juiet'

Lemon Pie.-One

Lemon Pie.-One

cup of sugar, half

two tablespoons
a small
lemon;
egg, have an underCl'llst wpll bakp(l. and pour
clients into it. when cool make noHtitf
the top, and ~et in the oven to brown.

M,..~.Dr .....Yollil/!Jlwl/l.
cup of warm watt'I',
of corn starch rubbed smooth in cold watt'l',
piece of butter,
0111'
cook till clear, and when cold add the yolk of 011('
t lw illgr'p-
fro:-;ting. I-;pl'l'ad on'r
Mr.~ B. Jr. Wi!,o1l.
cup Jf boiling water, one cnp of HU~(lr.
tl~r'('e t'~.q~"" ~r;llt'(1
kptt \..
and acid the ht'a t-
!'rllid
11.
of llilk,
t.~hJp:--l'oOU
(,1ll~.1I~101l.
M,. . .J ...\. hll h.
om' cup of
tilt' y)1 ...
,..~thJ out'
J.Ui" . J .....\. 1,,, b.
r

o~e tablespoon
rllld and juice of onA large lemon.
Bake the crust.
en whites.
)-.. Pumpkin Pie.-Two
one la.rge cup of sugar, hal f cup of mola~sp~, 00('
of flour, one teaspoon
of
two eggs;

>:ugar, one cup of water. h..o tahlc~poons of flollr.
of two eggs, n~ing the whitt':;
for fro::iting. Belk.'
cru ...t.

then fill with the custarll

of corn stal'cb, yolko of

of g-ingcl', one tea.'ipOOll

to the oven to brown .

.lI,..-_
three l'llp~

lllc.1:-,hedcurrant~.

cups of pumpkin,

Cook ill a f<lrllla

Currant Pie -One

this willlllake

two picf.;.

cup of

Return

It

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

namon
brandy

and a very little
to each pie.

cloves.

Lemon Pie.-One

chopped
eg~, one tablespoon
using
oven.

the under

lemon

chopped

fine, one cup of sugar,

of corn starch.

crust.

It

is better

Add one tab~espoonful

of
AIrs. Chnton Spencer.
fine, one cup of raisins
one cup of cold water, one
only
III a slow
Mrs. L. C. Storr.,
rind of one lemon, one

Mix thorou~hly,

if baked

Put

Lemon Pie.-The
sugar,

an(l grated

juice
the yolks of two eggs,

until

thick,

Bake till nearly

of cornsta'\'ch,

two-thirds

your

pie-crust

the d~ty before.

Squash Pie.-One

Sunday Pie.-Make

Fmgar, one. pint of mil.k,
butter,

salt, gmger,

a httle

cup of white
ful of
only
ing made of"the beaten whites
spoonsful
sugar.
brown slightly.

of powdered

two teacups

two eggs, one large tablespoon
a cup of sugar,
lay it on the
'and starch
a frosting made of the beaten whites
third of a cup of sugar.
brown.

in the oven and bake

cup of stewed squash, one small

of milk, boil
crust
of

three tablespoo~~
flour, and sufficient milk to fill a plate; make WIt
done then add a frost-
undercrust.
of two eggs and two tabled
Set back
in the oven an
Mrs. C. Chittenden.
Take
of
the yolks,
sug~r,
a.nd cover WIth
the eggs and one-
a nice
j[rs. Ferry.
cup of
of mel,~ed
Mrs. A. E. Sllk.
one coffee-cup
the size of a walnut,
a little
Mrs. A. E. Silk.
b~rrie3, 1 four
of
Pla,ce in a crock
over
the sugar and
The. third morning
Mrs. E. H. JVllitne1j.
in Ow
of flour, one tahl(>:;;poon of
rich milk, a little Halt, a f('w
or fresh lemon, and Bu~ar to taste.
Mra. Perry.

sugar, one pint
l~yers of. berries
it remam until morning.

one teaspoon
Sweeten with molasses.

eggs, a piece of butter
of cinnamon,

pounds
of vinegar.
and sugar, pour

cup of stewed pumpkin,

mmal way} add one tabl('spoon
mola~::l(,:i,a cup and a half of
drop:; of lemon extract,

and pour back on the berries.
together.
Squash Pie.-For

cup of squash

every

of milk,
three
two teaspoons
salt and pepper.

of

pounds
~lternate
It. and let
vlllegar,
scald all

Blackberries for Ptes.-Seven

two eggs.

two tablespof)ns

Pumpkin Pie.-Dne

and cinnamon.

the vinegar

of ginger,

(prepared

Scald

Buy Children's Clothing of Chas. Broas,

the One Price Clothier.

COOKING

RECIPES.

49

of

little

salt

it out.

of water,

a pie-crust

Cherry Pie.-:Make

four
and H,

tablespoonsful

a piece of butter

the size of a hickory nut.
in the tin lined with the crust, beat

of
lard, one tablespoonful
j add
flour enough to roll
I_ine a pie-tin with it. One
cup of canned or fresh cherries, one cup of sugar, half cup
Put
of milk,
the cherries
s\war
and pour over the cherl~es:
milk, and butter
Mrs. H. Bertch .
Bake in a quick oven.
. Peach Pie.-Line
a deep dish with soda biscuit dough or
pIC crust
fill with peach-
es pared, sprinkled with sugar and a little flour, and if not
of water, pllt on
too juicy,
the upper
Eat with
cream.

rolled one-fourth of an inch thick,

two tablespoonsful

add about
crust,

to a custard

and bahe.

the edges

secure

Cream Pie.-One

pint of milk or cream,

three tablespoons
cup of gran-
of corn starch, yolks of three eggs, three-fourths
~I ix the corn Htal'eh
ulated sugar, one tablc~poOll of vanilla.
ill a farina.
smooth with nolittle of the milk, scald the rest
in the
kettle, ndd the corn starch, and when thickened stir
Bake an under CI'ust,
well bea.ten yolks
and when the custard
then
fill the crust and Jover the top with H. frosting math, of the
whites of the eggs sweetened and llavoreu.
}3rown. il~ thp
ll. H "dlu.'I.
oven ..

iH nea.rly cold add the vanilla.,

and the sugar.

Mrs. E.

AND

SAUCES.

PUDDINGS
Brown Pudding.-One

one cup of sour milk, om' cup of chopped
spoon of boda. Clo\'e~. cillllamo~,.
salt

Flour enough to make a !;ufi bnttpr .

cup of butter, on~ cup .of mola~l:)e~,
tA>u,-
l1utlllt.'~. and a }llllch of

ral~lll~. Ol~t.

.J!r E. R. M(rrifield.

.
Puddi 19 Snllrr.-OI1(>

to <\

!-\tiH froth,

hP'lt
1\'\\'01in~. aUll.ill
half a cup of t;wcd mlll{.

cg~.

th.~n .Hl,l

thr('{'-f~urth
.\ pH'C'

l bl'~or HL;ll(li1~bto ibt.'

nl

of

I

l1~,t 1.

.1 (np (If
~"lll Hl or ntht'r
) t
'/

11' ~r\

ii"

• J!

~f

'.
J

•

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

5°

COOKING

RECIPES.

Custard Souifle.-Two

smooth,

add gradually
stirring.

constantly

Beat

sugar and yolks

the grated peel,

scant

tablespoons of butter, one cup

a cup of butter,
the juice and half

of pulverized
sn~ar,
Let milk boil. Beat

and add to the cooked mixture. When

Marion Harland's Wayne Pudding.-Two

of milk,
two tablespoons
two tablespoons of flour.
butter
minutes,
gether
the stiff whites, and bake in buttered
in an even oven.

four eggd
flour ~ll
tfi
the boiling milk, cook eIght
col.d a( (
dish twenty lIullutes
Serve immediately with cream or sauce.
Mrs. E. C. Chapi1/.
full cups of pre-
one cup of powdered
pared llonr, half
l~alf
su~ar, <,ne lemon,
five eggs, whItes
pound of citron, cut into very thin strips,
and sugar;
and yolks beaten separately.
add beaten yolks, whip up li~ht with the lemon,
then add
the whites alternately with the flour. Butter a mold abun-
dantly,
in the batter a
few spoonsful at a time;
cover and set in a pan of boiling
water,
in a good oven. Keep plenty of boiling water in the
pan and cook steadily for one hour and a half. Dip iuto
cold water aud turn out on a hot plate and eat with sa uce.
Mrs. H. G. Reynolds.
cup of raisins, one cup of currants,
one cup of suet, one cup of molasfles, one cup of strong
each of cloves, cinna-
coffee, one lemon, one teaspoonful
mon and alapice, one level teaspoonful
of soda, and flour
Steam three hours and eat
enough to make a stiff batter.
table-
with sauce made of one teacup of sugar, one level
sroonful of flour, mixed together, over which pour
a cup
juice of one lemon, and let all
and a half of boiling water,
Mrs. H. G. ReynoldiJ.
come to a boil.

line it with the strips of citron;

Yankee Pudding.-One

Cream, butter

put

Strawberry Shortcake.-Make

a tea biscuit of one quart of
flour and three teaspoons of baking powder, a piece of but-
ter half
the size of an P.~g,and milk to roll out soft. Bake
in a f!at tin, and when done cut
the cen-
stI'Clwberri<,s,
ll'r WIth a strong thread.
and suga.~ all ready.
Put
your bl.'~rlt'~on the under half very quickly and thickly,
cover With plenty of granulated
sugai' auu small pieces of

Butter hoth halves plentifully.

Have your butter,

the ca.ke through

~G-O

TO~

J. H. SIPLEY

115 Washington Avenue South,

CHIC~GO B66F.

~l ..l~
Ffe31~ meats or All KindB,

POULTRY

AND GAME

SALT AND SMOKED MEATS, LARD, SAUSAGES, etc., etc.

SPECIAL

ATTEXTION

;s called 10 a complC'le line oj

CAN NED GOODS,

1.,rLCDIX(, ME.11'S,

J'E(,'E1'AHLES,

ETC.

Telephone Order

and ~ou will recehr. prompt

attenllon•

Buy your CLOTHING of CHAS. BROAS, Lansing,

Mich.

COOKING

RECIPES.

53

juice

plentifully

to the berries.

Serve at Ollce.

to make a stiff' jelly.

shortcake.
to make it rich.

Cranberry Shortcake.-Prepare

then turn the upper half upside down,

butter;
top crust come next
berr~es, butter and sugar, and turn whntever
left III your berry dish over the top.

letting tho
Cover once more with
there is
.JUJ's.1/. E. Robi:iOIl.
a light delicate crust as for
Spread
with melted
strawberry
butter
To three pints of craubc1'1'ies.add
three and a balf cups of Slig-ar and stew with suflicient
cool spread the
water
\Vhen partly
Spl'inkle with
crusts with a thick layer of the cra.nberries.
sugar and grate nutmeg over them, and put
together.
Mr.'!.P. 1Jf. Cowles.
Prune Pudding.-One peund of prunes cooked soft and dry,
Add two cups of sugar and
fifteen minutes

then rub through a colander.
the whites of five eggs beaten stifi: Bake
in a quick oven.
Dressing.-Yolks

Orange Pudding.- Five sweet oralJges

of five eggs, two-thirds of a cup of sugar,
:Make a boiled custard and flavor with
Mis8 Minnie Tlwma8.
sliced in a pudding
dish. Remove all seeds~ and sugar well.
!lahe a soft cus-
tard of one pint of milk, yolk of three eggs, one tablespoon
of corn starch, one cup of sugar.
cold pour over
stiff and add a little sugar.
the oranges.
l)our over the puddiu~ Hud brown in the ovcn.
Peaches
or bananas

are nice served in like manner.

one pint of milk.
vanilla.

the whites

Beat

'Vhcn

Snow Pudding.-Stir

Mrs. John Jay Bu.~h.
four
tablespoons of cornstarch with a pinch of' !-'ult and a. lump
thorougll1y cooked
of butter
aeld the beaten whites of three egg!:)and pour
into molds.
'Vhen cold Herve with sauce.

into one quart of boiling wa.ter

the size of an <'gg. "'hen

oue pint of sweet milk, one tablcRpoon of
cornsta.rch, bcatcn yolks of three eggs, half a. cup of sugar.
Mr.~.Peter Ciarl'.
Flavor with vanilla.
quarts of milk, one half

Rice Pudding without Eggs.-Two

Sauce.-Cook

teacup of rice, oue cup (,1' sug-ar, half cup of ru bins.
thc ricc and put

it, with thc rest of

the ingrcllit'nls.

"Tubh

into

-8-

FINE  GOODS  at  LOW  PRICES  at  BROAS',  Lansing1, Mich. 

54 

C O O K I NG 

R E C I P E S. 

the  milk.  Bake  slowly  from  two  to  three  hours  (spoilt  if 
overbaked).  Stir  two  or  three  times  the  first  hour  of 
baking. 
If  properly  done  this  pudding  is  delicious.  To 
be  eaten  cold. 
Mrs. F.  B. Lee. 
Meringue  Pudding.—One  pint  of  bread  crumbs,  one  quart 
of  milk,  one  cup  of  sugar,  yolks  of  four  eggs,  a  piece of 
butter  the  size  of  an  egg,  the  rind  of  one  lemon  grated. 
Mix  together  and  bake  half  an  hour.  When  done  spread 
over  the  top  a  thin  layer  of  preserves,  and  over  that  the 
whites  of  two  eggs well  beaten,  with  a  cup  of  white  sugar, 
and  the  juice  of  the  lemon.  Bake  in  the  oven  till  brown. 

Mrs.  Grange. 
Lemon  Pudding.—Two  eggs,  four  tablespoons  of  flour,  half 
cup  of  sweet  cream,  one  cup  sweet  milk,  one  tablespoonful 
of  butter,  one  cup  of  sugar,  grated  rind  and  juice  of  half 
a  lemon.  Bake  in  a  moderate  oven.  Mrs. C. M. Chittenden. 
Delmonico  Pudding.—One  quart  of  milk,  three  tablespoons 
of cornstarch,  six  tablespoons of sugar, five eggs, yolks only. 
Boil  three  or  four  minutes,  pour  into  a  pudding  dish;  beat 
the  whites  of  the  eggs to a  stiff  froth,  add  six  tablespoons 
of  sugar,  pour  over  the  pudding  and  brown  in  the  oven. 

Lou. Westcott. 
Caramel Custard.—Take  one  large  cup  of  sugar,  melt  on 
the  stove  in  shallow  pan  with  nothing  to  moisten  it;  have 
readyone  pint  of  milk  nearly  boiling,  add  the  sugar,  then 
take  two  tabh-spoonsful  of  cornstarch,  moistened  with  a 
ittle  cold  milk,  add  this  to  the  milk  and  sugar,  let  thicken 
on  the  stove  stirring  all  the  time  to  avoid  lumps.  Flavor, 
let  cool, and serve  with  cream  and  sugar. 
Grace Smith. 

in  a  'k r i na  k e t t le  o ne  ^p  of rice,  one 

U^Z<y3in9nVnt 
teaspoon  of  salt,  one  quart  of  milk.  Let  it  boil  one  and 
££  • n « r'I  ^T 
l?m>iandnutHoPn  •!  8 U S H r;1.B e at 
brown 
t ie  Pt t d d u i« 

t h*  whites  to  a  froth, 
Place  in  the  oven  to 

pT h eD  S U ,7n  *«  beaten  yolks  of  four 

P 
„ 

r 

' 

... 

Mrs.E.  H.  Whitney. 

Buy

your GENTS' FURNISHINGS

of BROAS, Lansing.

COOKING

RECIPES.

ss

Fig Pu~ding.--Half

two teacupsful

chopped tine,
s'~eet crea.m, half?
1\lIXtl~e bread and Ct'eam, add the figs,
the mIlk last.
s'team or boil
a liquid sauee.

the
in a pudding

111ixture
baO' ti'l

Pour

and

a pound

of the best

then thc sugar,

into a moltl
soft.

figs, wash cd ctlHl
of grated bread, ha,lfa, cupful of
cup of l:lugar and onc cupful of milk.
and
eithcr
rl'o he eatcn with
0 lJIrs. George Bl'a;.ell, Detroit.
sizc' of.
a piece of butter
just
Bea,t
ha.rd.
it
lJIrs. &. L. Smith .
of btpioea,
of boil-
of
four
of co('oa-
tpn
beat whih's
table~poolls
sprinklc

into the pudding
stir

in till'ce
the top of the pudding.
five miuutcs.

into a. quart
yolks

three tablespoons

is the best, stir

in and boil

the tapioca

tablespoons

the
I.Jct

froth,

three

dish;

beat

this

thc

cggs,
sugar.

Pudding Saltce.-Two
an egg, one cup of
come to a boil.
. Cream Tapioca Pudding.-Soak
III water ovcr night;
ing milk, and boil half an hour;
eggs with a cup of suga.r, add
nut.,frcshly
minutes
of the
of sugar, put
cocoanut
with

this over
and brown for
lemon peel.

longcr, pour

to a stiff

cocoanut

grate<l

grated

eggs

four

put

Flavor with shcrry wine.

tablespoonful
flour, butter,
stir
well beaten.
Saltce.-One

Omelet Souffle.-One

011
Very nice
flavored
Mrs. a. lV. Bement.
of milk,
one
~('ald milk,
is cold
in the yolks of five eggs. Add the whItes of the egg:;
Mts. John Jay Blf.ol,h.

flour,
one pint
size of an egg.

sUO'l\r, butter
alld~sugar

th? batter

together.

cnp of

After

Bake in a quick oven.
cup of suga,r, hu,lf cup of butter,
of oue }~mon; b~~t well

rind

and grated

juice
Just before serving add half a pmt of bOlhng water.
of whit~ wheat

White lVheat Pudding.-Two

cups

teaspoonful

half
of milk, half a cup of molasses.
Rtpam two and a half hourH.

of salt, ha.1f tea8poonful

on~ cU.l) of stoned
Serve WIth
Sll.U(>('.

flour,
of soda, on~ ?np
ra1H1ll8.

oue eg~,
to~ether.

Foamy Sauce.-'\'"hit(>~

cup of boiling milk,
foamy

add sugar

beat

jnic('

I'

of

of two egg~, 01\(\ cup of RU~~lT, Ol~p
till
Mrs. John, Jay Bll h.

then (\,<1<1 Ulilk and lpDlon.

011<'> }(>1110n,

\\ llltp

I~p,t

till stiff,

Buy your HATS and CAPS of BROAS, Lansing, Mich.

56

coo K I N G It Eel PES.

-\-

of

'of'

cinnamon.

the yolks

cup of Sour milk,

PuddingSauce.-To

fill cup with molasses

Spanish Bunn.-Olle
butter,

cup of brown sugar,
one egg and

maearOOllH rolled
al'e dl'ied before rollin~.

}i'rosting
two whites of eggs and granulated

four tablespoons-
two more,
ful of melted
half
and a tea-
spoon of soda in this cup, one and a half cups of fio~ll', one
is made wIth the.
tablespoonful
h
other
sugar.
AIrs. H. Berte .
one pint of cream add one dozen stale
fl'e~h ones may be used if tlwy
Nice for cold puddings.
Mrs. C. .lI. Roberts.
one
of flour,
one teaspoon .of
Mrs. Marvm.
cup of New Orleans molasses,
one
one cup of warm cofree, half cup
of soda,

\ Suet Pudding.-One
cup of bread cl'lllubs and one of water,
oue cup of
soda.

('up of chopped
of chl)pped suet, yolks of two eggs, one teaspoon
tWJ and a half cups

cup of suet, one cup of molasses,

and one of currants,

Black Rudding.-One

two cups

fine, or

~t(>am.

raisins,

raisins

of

flour.

Sauce.-One cup of sugar,

to
a e!'l'am, whites of two eggs beaten to a frot,h, juice of one
AIrs. II. S. Raymond.
h'mon.

stirred

half

Steam two hours.
cup of butter

Puff Puddillg.-Three

eggs, one pint of milk, ha.lf pint of
the yolks of the eggs, hall' of the milk and the
beaten
stiff.
in buttered

unti
half of milk and flour.

then add the whites
Bakd

beat

light.

Eat with thin sauce.

flour:
flour together
and the other
tinn.
.,c.-Cottage Pudrling.-One
ha.lf ('up of sUg~r.
f'pf)OnSf~llof h~l.;lDg powder,
utt':-;.
lf
..

two

J ~ ,
c::

"

I

~('n'l.} w1th Hwed sauc~.

half

cup of milk,
eggs, one pint of flour.

Jane IT. Smith .
cup of butter,
two tea-
Bake-forty min-
]'h~. Merrifield.
I ./T/>.-~r 1.' <' a Ayrup of one cnp of maplo
tw<,nty-fi ve minuteR,
tabl(,ApoOllR of butter

}(.t boil

a little

salt.

I', ; ~,'1. I I •• 1. <'liP ~)f Wtlt\.'l,

I

"

r .11 th(, h')lhng ~ug,l.r h\o
1 ....It l ()ilI'
t. '.1"l110011 of flour.

Buy Children's

Clothing

of Chas. Broas,

the One Price Clothier.

COOKING

HECIPES.

57

lIlto each apple a bit of

and core enough apples to
if you

lemon peel

Appl~ Tapioca p'ltdding.-Pare

(put

fill a chsh;
Soak one-1m f pint
like.)
water one hOlH; add a. little
ovpr apples.
Bake until
,:ith cn'am and sugar.
Snow Pltdding.-One-half

pint cold watel',
the juice

and let stallli

in one-half
ing water,
sugal', stmin
beat
pour

in the whites
into moulds.

of

Kiss Pudding -Yolks

tablespoons

and one-half
Add to this one pint
thiCKens,
cup sugar,

Bea,t
the whites
and spread over

in one quart

apples are tender.

box of Cox's gelatine
then add one-half
of two }plllomi, one pint

tapioca
s<Llt; fla.,vor with lemon'

lukewarm
pour
Eat wh~n co d
Marion Carpenter.
diRsolved
pint of bot.l-
of powdered
then
froth, and
M"s. Marvin.
of three c~~s, halfcup of sugar, one
light,
corn starch.
it
the egg:; stifl', add one-half

boiling w~Lter and let boil until

four eggs beaten

Beat this until

to a stiff'

to quiver,

it begins

until

of
the top and brown.

Jane A. Smith,

Tapioca Pudding.-One

the milk
Beat

Set
is soft.
and
' Beat

milk.
tapioca.
of sugar
vanilla,
sprea.d on the pudding.
cold.

stir
in while
the whitp:-;

tea.CH p of

one
cook

tapioca"
llnd

ill boiling water
the yol\..s of

hot.
to a f.'oth with

C] uart
it
unl
fOUl' egg:-; with one
FJavol' with
a.

of
the
cup
Iplllon and
little
sugar,
Serve
a.nd set in the oven to brown.
JV. Raplee.
in o~e
!IlOrlllllg p~lt ~t
It
of
of wine filled up With Hl~gar,gra.ted
the \\~ll1tes.of eggs
hour 1tl qll~C~ oven
Jf Inlehead.

until
fOllr ('gg~; one tumbler

J.1Ir8.
of tapi~ca

\Yakr and ~tH' It oeca~lOnally
tilt' yoJk:-; of

f~ve tablesI?oons

l,n the

'fn,

Tapioca pudding,-Soak

ovpr HIght an~l

of llPW milk
il. kettJp of hot
tlwn add

quart
over
t,hic"ens,
cream,
rind of one lemon and a litth' ~a.It. allli
well beaten put
Bake one-half
and ca.t cold,

in last.

tumhlt>r

ollP-half

Buy

your CLOTHING of CHAS. BROAS, Lansing,

Mich.

58

COOKING

RECIPES.

CREAMS. JELLIES, AND LIGHT DESSERTS.
Orange Jelly.-The

juice of five oranges
a box of gelatine;
for half an hour,
in the steam of the kettle.

and two le.mon.s,
soak gelatme.m

then add half plllt
'Vh~n
a muslIn

through

and sugar.

Strain

one cup of sugar, half
half pint of cold water
of boiling water, place
dissolved
and pour

add juice
into molds.

Gateau de Pomme.- Two

~mgar, stew threC-f(uarters
juice.

Put

pounds
of
of an hour, mash and add lemon

of apple, one pound

in mold and eat with cream or custard ..

Mrs. E. C. Chaplll.
fourteen
boxes Cox gel-
the cream into t.hc

Charlotte de Russe.-Two <1narts of swcet cream,

Pour

flavoring.

"Thile whipping

in; whip very lightly with

lemon or vanilla
you wi!o;h to whip
it i~ thick.

on IH'eS }>ulvt'rized sugar, one and one-third
atine.
pan
until
a littlp Hweet cream, over a kettle of hot watcI'.
('rt':lm i~ thoroughly
and
:lftPI' ",hi('h add the gelatine,
being careful not
warm. aud Htil'
S,t
t-;Pl>n~f'
"hil'ppd Cl'pam if you like.

too
jUHt ('no ugh to mix thOl'oughly with cream.
Line' a di~h with
top with
lIud.~oll.

away to ('ongeal
(',1.kc and pour

in :1. COOl place.
in the russe.

111
'\Then the
flavoring;

the gela.tine

OrnanH'nt

whipped

dissolve

to have

sugar

add

tht'
Mr.~.L. S.
T. Teall, CatNer.

'\Io'l~'e

p;, "rtppl(' S'lerb f.-Juice

one pint of
w,lt ..r. om~ pint of ::-ugar. one tablPHpoon of gelatine. white~
of t h:pt'
and
frozl~n add the stiff whites
g',htllle and ('001.
of

!oo\ugaralHl watt'I'.
\Vhl~n pa.rtly

of can of pineapple,

juirl~~ ca 11 lip uspd.

\ ny otllf'l' fruit

('~~:-'. Boil

add juice

then

t ..... "'

......

L • ,.

-Onf'

hl)~ gt>latiup
(' )},) W.\.h~l': h.t ...t'nd on" hour.
"j
'0\ of
'n..{ 1" ••
1
1 pilI ;111.1,1 J..,

) ill i I

1 1 1

in oue

/rf,..~. E. C. Chopin.
diH"olved
of
Adll one f)uart of hoiling
of
\
all
""

jlli"t)
~ t I' I '11
..1.'

I.} to thi"
",1 i,' ~ 1 l' 1 II11tin.

(' /)1'

pint

thl'

.JI/rl

t,

'l'hl.

tl r t'

" ~ I)r

h,n.lI11".
\. in a di!'ih:

OIlP

)l1i

th h•.with

I'

II.llf

nl
('H\
f1r,I W on
of
hox

Buy your Hats and Caps of BROAS, LaJnsing, ~Iich.

COOKING

HECIPES.

59

sweeten to taste and pour over

gelatine;
p~t grated
stltuted

cocoanut

over.

for the oranges.

Charlotte Russe.-~eat

~n~ pint

fOUf
of Cox's

beat

the whItes ot

two tablespoonsful

foamy;
soak
spoonsful of cold water one hour,
ful of boiling water;
th.irds of a cup of pulverized
stIr
beater
fi~gers.
wIsh to turn It out on a dIsh.

In s.ummer doub}e

till well blended.

in the eggs;

Pour

last

let

Almond Bavarian Cream.-Take

the gelatine,

it cool;

sngar.

fruit. wben h

d
Any kind of fruit can be s~~-
M/"8. J. Jnst B/"oas.
and
to a very still' froth'
gelatine
in two table:
then add two tablcspoons-

ot: crcam till

thick

eggs

add

to the

cream two-

Flavor with vanilla;

the qnantity

and beat with

an egg-
into molds lined with lady's
of gclatin~ if you
Mrs. Frank
J{edzie.
three ounces of sweet and
them and
three or
of gelatine

blanch
add a pint of cream,
four
'Vhen

tablespoonsful

and skin

about

add

less

than

ice until

gradually

to a stiff

of six cggs

thcn
peaches

six tablespoons

tablespoonsful

one ounce of bitter
almonds,
pound them into fine pieces;
four
of sugar,
soaked as before described.
until very smooth,
whipped,
and put
Moonshine.-Beat

not
tablespoonful

aud flavored with vanilla.

thirty minutes;
of preserved

of powdered
beat
cut

then stir in lightly a pint of
in a mold.
the whites

to thicken Htir
thick cream
~Mrs. Marvin.
froth,
sugar,
then
in ont'
beating
heaping
fine, or
fresh fruit or jellies may be used, but not very juicy fi'uit.
Set on the
rieh
cream sweetened
This qua.ntity
Jlr3. Clart'11Ce lJunCllt.
is enough for seven or eight persons ..
Pineapple Sponge.-One Ct'l.npincapply
cut. in f\mal~ pil'ceR,
dI~~oIVl'(ll1l a. half
into the dis-
ju!ee
thorou.ghly
"IWll
and mold.
~l'rve
Mr.". J. JlI.~t lJroa.'C.
the whites of five egg:; to a !-it itT froth.
tonIgar',11:1.\"01' with
togetl1('~, and tlH'I~ ad~ ~
untIl
.Htttl.
Jlr~ .. Eatl.

sliced, one ounce gelatlllc
the pineapple
to ta~te.
and bana.na

three bananas
pint of hot water;
solved
mixed
cold with whipped

add two large
pineapple.
pint of
Serve with oranges,

gelatine,
s\~eetellillg
pour over pmeapple
cream.

cream wll1('h ha!"l bet..'n WhlPPP(!

or a.ny other d~~lr('d frult~

f\poollsful of pulveri7.l'd

Snow Cream.-J3cat

the w}~ole well

Serve with

thoroughly

bananas,

Bea.t

thick

pour

chi

led.

Buy your Clothil)g of eRAS. BnoAs, Lansing, Mich.

60

COOKING

HECIPES.

the sugar has entirely melted;

strain

Pineapple lee Cream.-Pare

can of pineapple.
the juice;
cover
until
a quart of rich creaul,
it well and freeze.
easily made
thin muslin
gradually
rapid way of
can and set
it
use very coarse sal t.
Banana Cream.-Slice

by straining
bag;

beat

and slow y. Add

freezing
in a deep pail.

sugar,

through

of

ripe

a quart

a quart

and let

of cream.

Strawberry

Chop your

four bananas

of milk, one half

cream is to place it

till stiff, and sweeten;

of cornstarch.
pour over

and red raspberry
fruit

a ripe pineapple,
Chop it up fine and pound
it with
it

or use a quart
to extr~ct
it
lie in a ~hsh
ll1to
the juice
and add a pound of loaf suga.r. Be~t
cream IS
a
into the juice a pound of sugar very
A ver.y
in a glass
frUIt
ice very fine and
Mrs. John lVhiteley.
into a shallow dish.
cup of sugar,
Coo.k
the fru~t.
stIr
Miss Westcott.
the yolks of four eggs very featb-
and
starcb
of melted
puff-paste
froth,
the
and
lVe8tcott.
Take
vanilla;
cream a
the whites
to
it begins
it onto the
"Then
layer of cakp and fill up
into a cold plac£' and turn out on a plate.
Mrs. 11. G. Reynold~ .

Miss
.,,;ith lady-fingers.
and flavor with
into the

the whites of the eggs to a stiff
of lm~ar.

this on top of
to the oven

teaspoonful
lined with

pour
ill anothpr

and add
Bent
till

all hard
froth.

a mold
sweeten,

Spread
return

the grated

and beat

spoonful

of corn

cake.

rind

a eream of one pint

ltlake
yolks of two eggs, and one teatlpoonful
in a double
and
while hot.
lightly

into the cream and serve cold.

thickened,
the two whites

boiler
Beat

till

Lemon Meringue.-Beat

sugar,

Olle

large

lemon,

~r¥, add one cup of powdered
JUIce of one
smoothed
in one
butter.
Bake
UI~til well set.
WIth three
meringue
it
brown delicately ..

cup of milk, one
in a deep fire-plate
Bcat
spoonsful

is baked,

after

then

half

an ounce gelatine

Charlotte Russe.-J..Jine
a .quart of cream, whip,
dIssolve
very little
of three £'ggs beaten to a ~tifr
stifl'en
and
m?ld is half
WIth cream.

then
full put
l)ut

at a time,

carefully

heat

. Chocolate Blanc Mange.-One
m as much water
pint),

three ounces of grated

as will covpr

OUll0C

it (ahout
choeolate,ono

of gelatine

dissolved

two-thirds
quart

of a.
of milk

Buy your Hats and Caps of BROAS, Lansing, ~1ich.

COOKING

RECIPES.

61

and half a pound sugar.
together
five minutes,
more, stirring
extract,
It should be made the day before needed.

Boil the milk, suga:r and chocolate
five minutes
of vanilla
in molds to cool; eat with whipped cream.

in gelatine,
add a teaspoonful

put
the time;

all
and .put

boil

set until

thoroughly

"
Nut Ambrosia.-To

Mrs. H. G. Reynolds.
half box gelatine add one quart of hot
water.
then aud
juice of four lemons.
Let all come to a good boil, when
just cool, add one pound of blanched almonds chopped tine,
then on top lay half pound
and servo
Grace L. Smith..
with whipped cream.
to
sugar. Very nice to serve
Mrs. M. Marvin,

Ambrosia.-One
shreds, one pound of powdered
with ice cream.

ten oranges picked

of candieu cherries

dissolved,

cocoanut,

grated

Let

this

CA K ES.

LOAF CAKES.

White Cake.- Whites

of fourteen

to a stiff
froth and into which beat one pound of powdered sugar.
Cream and mix into this
of butter.
Beat
flour,
elsence of lemon two teaspoonsful of baklllg powder.

then stir in lightly. though well one quart o~
of

till light,
two tablespoonsful

of mllk,. one ,tablespoonful

large tablespoons

eggs beaten

four

.!J[rs. H. G. Reynolds.

,

CornStarch Cake.-Two

Flavor ~ith rose water.

cups of sugar, one cup of buttt~r,
one cup of sweet mil k, whites of sevcn eggs, two teas~)oonS
of baking powder
two teacups of flour, one teacup ot corn
starch.
thor-
oughly, adding the whites of the eggs lastM. G lY. F
rary.
of sweet
two tea-
Mrs. E. JV. Dari.

eggs,
milk, one cup of white sugar,
Spoons of baking powdpr.

thFee tablcspoons
one cup of flour,

Railroad Cake.-Three

together
ra•..

Beat all

--9-

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

62

coo KIN G R E C (p E S.

Marbled Cake; Light Part.-One

and a half cups of light
fl.ugar, half a cup of butter, half a cup of sweet milk, one
teaspoonful of baking powder, whites of four eggs, two and
one-half cups of flour.

Dark Part.-One

cup of brown sugar, half a cup of mo-
lasses, half a cup of butter, half a cup of sour milk, a level
teaspoonful of soda dissolved in warm water, yolks of four
eggs, three cups of flour, one tablespoonful ~ach of cloves,
cinnamon, nutmeg and alspice ..

burn,
irregularly.

Cover bottom of pan with white part, as less lIkely to
and then drop in first one part and then the other
Mrs. H. G. Re'IJnolds.
two eggs in a teacup and fill
one teacup of sugar, one and a half tea-
and one teaspoonful of baking pow-

Loaf or Layer Cake.-Break

it up with cream;
cups of flour (sifted),
der.
Season to taste.

Snow Cake.-Beat

two cups of grated

two teaspoonsful of lemon extract.

White Fruit Cake.-The whites of one dozen eggs wen
be.:'tten, two cups of powdered sugar, one cup of butter, one
cup of sweet cream, one quart of flour, one tablespoonful
two pounds of blanched almonds chop-
of baking powder,
ped fine, two cups of cut citron,
cocoa-
Mrs. Dr. Hayden.
nut,
to a cream with two
one cup of sweet
two cups of sugar, whites of eight eggs beaten to a.
.AIrs. E. W. Dart.
two and a half even
the eggs

cups of flour, one cup of corn starch,
milk,
stiff froth,

three teaspoons of baking powder .

cups of flour, twelve eggs, and a pinch of salt.
are not very fresh add a. little baking powder.

one cup of butter

pound of sugar,

Sponge Cake.-One

If

Bread Cake.-Four

Mrs. E. W. Dart.
two cups of sugar,
one,cup of raisins, one cup of butter,
three eggs, one cup
of SIfted flour, half teaspoon each of cloves, cinnamon, nut-
meg,

cups of light dough,

time before baking.

it rise a short

.1.1 soda. Let

Sponge .Cake.-One

eggl:j,whItes and yolks beaten separately,
lemon. Add the flour
No matter

if it shows some•

cup of sugar, one cup of

Mrs, E. W. Dart.
five
and juice of one
last and stir through very lightly.
.bIrs. Geo. H. Saxton.

flour,

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

Black Cake.-One

pound of sugar, one pound

of figs, one

pound of butter,
twelve
two and a half pounds
one pound
currants,
cloves, mace, nutmeg,

eggs, one pound
of raisins,

two and

of citron,
cinnamon,

one
bitter

tumbler

Corn Starch Cake.-'Vhites

of

seven

cup of butter,

one cup of sweet milk,

sugar, one
spoonsful of baking
cup of corn starch.
er thoroughly,

powder,
Flavor with rose water.

two teacups

adding

the whites of the eggs last.

of flour

almonds
a h~lf pound~
of molasses
to taste.

'

almond
:bfrs. Geo. H. Saxton.
eggs,
of
two tea,-
of flour, one tea-
togeth-

two cups

Bea,t

Mrs. G. W. Frary.
two cups of

Pound Cake.-One

sugar,

three

cups of butter,
cups of flour, nine eggs, nutmeg,

and a half

cups of

of flour,

of milk,

three

01 lemon.

four

cups

Mountain Cake.-Tbree

ofa cupful of butter,

one short
spoonsful
spoonful

powder, whites of twelve

cup of sweet milk,
baking

Lady's Cake.--Tbree.fourths
a cupful

sugar, one cup of butter,
two tea-
eggs, one tea-
Mrs. Geo. H. Saxton.
two cups-
cupsful of flour,
ful of su~ar, half
powder,
the whites of six eggs, one teaspoonful
the butter
one teaspoonful
essence,
to a cream.
and the
milk,
flour
Bake
in one large pan or two small ones, and frost or not as you
two inches deep it will
please.
take about
Mrs. O. F. Barnes.
a cup of sour milk, one
balf a teaspoon-

Add
the whites
in which the baking

the
of eggs beaten
powder

to a stiff
has been mixed.

of essence
sugar

twenty-flve minutes

of almond.
gradually,

in a moderate

eggs, balf

the
froth,

of baking

Beat
then

If baked

in sheets

about

oven.

Spanish Bunns.-Two
sugar,

cup of brown
half
ful of soda, one teaspoon
cup of flour.
Bake
of one egg and four

Cold Cake.-One

cup of milk,
teaspoonsful

two full
of baking

tIn.
of sugar.

in a square
tablespoons

a cup of butter,
each of c~nnamon aI?-d cloves, o.ne
Ice with the whIte
Mrs. Dr. Notingham,.
cup of sugar, balf n, cup of b~tter, half a
two
Mrs. MaTmn.

cups of 1100.:,yolks. of SIX eggs,
powder.
Flavor wIth nutmeg ..

Buy your Clothing of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

Coffee Cake without Eggs.-Three-fourths

teaipoonful
of ground cinnamon,

of a cup of but-
ter, one cup of brown sugar, one cup of New Orleans mo-
lasses, one cup of strong cold coffee, one teaspoonful
of
in the coffee,
soda in the molasses, one-half
one nutmeg,
two tablespoonsful
one
flour enough to make
of cloves, one cup of seeded raisins,
Marion Carpenter.
a stiff batter.
and a half cups sugar, half a cup
cups. of
of bakl~g
Jlrs. Marvl,JI,.
two
two
of soda in t.he coffee, one

a cup of butter, one cup of sugar,
eggs, half a cup of molasses, half a cup of ~o~d coffee,
cups of flour, one teaspoonful
teaspoonful

of butter,
flour, whites of
powder.

each of cloves, macp, and cinnamon.

two and two-thirds
two teaspoonsful

one cup of milk,
eggs,

Washington Cake.-One

Coffee Cake.-Half

three

Sift

the sugar

of granulated

and measure.

before putting

sugar, one tumbler

do not stop beating until you put

then the flour very gently,
it

Mrs. C. L. Seeley.
\.( Angels Food.-Eleven eggs, whites
only, one and a half
of flour, o~e
tumblers
SIft
teaspoon of vanilla, one teaspoon of cream of tartar.
and sift
the flour four times then add the cream of tartar
in the
again, but have the right measure
the
cream of tartar.
on the same platter
eggs to a stiff froth on a large platter;
then
add the sugar very lightly,
in the
the vanilla.;
in a very moderate
pan to bake. Bake it
it remain a few
oven.
minutes
the pan upside down to cool, and
wh.en col? take out by loosening around the sides with a
l.:se a pan that has never been greased, and there
kmfe.
of tin an inch or two
must be on the edge three projection!
the pan and the
there will a space between
deep, so that
The
tahle w~en it is turned
down.
for
m£>asurlDgmust hold two and one-quarter
gills.
Mrs. T. C. Abbot.
stirred to a.
ere.lln With oue cup butter, ono cup milk, whitt'S of eight
E"~gl',two cups of flour, one cup of cornstarch.
Flavor with
kmon extract.

TI'y with a straw and if too soft let
longer.

Two teaspoonsful of baking powder.

lrp Cre~m Cake.-Two

cups pulverized

forty minutes

upside

tumbler

sugar

Mrs. Dr. :Notingham.

Beat

Turn

Buy Children's Clothing of Chas. Broas,

the One Price Clothier.

COOKING

RECIPES.

cup sugar, one-half

cup sugar, one-half

to taste.

Bake

cup butter,

stifr, one-half

White Cake.--One

cup sugar, one-half cup butter

one-half

cup sour milli, one teaspoon

two eggs wcll beaten, one and one-half

DeN~ate Cake.-One

cup mIlk,
spoons bah lUg powder.

}1'lavor to ta.ste.
Sam' Milk Cake.-One

together;
milk);
flour, nutmeg
warm for tea.

lYhite Mountain Cake.-One
whItes of tell eggs beaten
three and one-half cups flour, one teaspoonful
der.

cup butter, one
t~vo full cups of flour, whites of six eggs, two tea-
Mrs. Frank Kedzie.
one-half
eup sweet milk, whites of four eggs, one and one~half
tea-
spoons baking powder. one cup and one tablespoon of flour.
~[rs. Hatch.
Flavor with almond.
three
cups sugar,
cnp sweet milk,
baking pow-
M1's. E.
lV. Dart.
cnp butter,
stir
soda. (in
cups sifted
slowly. Nice to be eaten
Mrs. A. E. Cowles.
coffee very strong, one
cup of sugar, one cnp of molasses, one cup of butter, one
egg, one and one-half cups raisins, one ounce
one
teaspoonful
cinnamon
Belke in moderate oven. Mrs. H. G. Reynolds.
and alspice.
of a cup
two eggs, one
teaspoon each of
Mrs. Mart'in.
pound of sugar, one pound of flour, one
of a pound
of butter.
in with the flour. No
Mrs. F. B. Lee.

of butter, one and one-half
teaspoon noda, one cup of raisins, one-half
cinllamon,

pound
of eggs, and three-fourths
E~gs beaten separately, whites put
milk and no baking powder.

soda, one tablespoon

each cloves,

Bread Cake.-Two

cups of light dough,

two-thirds

Coffee Cake.-One

cup prepared

cloves and alspice.

Pound Cake.-One

citron,

cups of sugar,

Fruit Cake.-Ten

FRUIT
CAKES.
pounds
stoned raisins,
two pounds of
citron, onl' and a. quarter
pounds of Hom', one pound of
buttrr washrd frN' fl'om salt, ono pound dal'k brown Hugar,
of a pint
one dozp~ ('gg-8, half pint of mohl.~s(>s, two-thirds
of good hrandy,
two onnet..'!) of
cinna.mon, one OUlH ~ of cloves, one ounce of mace, one
ounce of albpice, ono nutmeg,
the rinds of three lemons

a. pint of Hwcet c!,ram,

half

Buy your HATS and CAPS of BROAS, Lansing, Mich.

66

COOKING

RECIPES.

raisins

grated fine.
many
English currants
If you use all
not be too much.

you can put

If you do not wish the trouble of stoning so
poun(~s. of
of raIsll~s.
flour wIll

three
in place of the same quantity
a pound and a half of

in two or

raisins

all

apart
through

and sugar
together

the fruits, currants,

Directions for Ma71ing.-Mix

to~ether, pulling
so as to mix the flour throughl}'

rais-
the mat-
them.
Put your
into your cake bowl and rub them thor-
to a cream;
the
them thoroughly
lemon
thorough-

ins and citron thoroughly
ted raisins
Then sift in the flour aud rub through the fruit.
butter
oughly
yolks into the butter and sngar
together,
peel,
ly through it all.
stir your brandy into the cake, and last of all
of the eggs.

'Vhip the whites of the eggs stifl', t~len
the whItes

then stir in your fruit and flour hy handsful

then add spices, molasses,

cream, grated

eggs, put

and stir

separate

your

for

lining your

tillS to

'l'be following is a good recipe

prevent drying and burning of the fruit cake:

flour,

Mrs. L. S. Hudson.

tbe brown paper,

then add another

Fruit Cake.-Three

line them with heavy

of white tea paper over

five eggs, one teaspoon

Grease the tins with lard,

T. Teale (CatfJrer), Rochester,

paper, make a thick flour paste that will spread,
on the brown paper,
lining
paper on the paste, grease
thickness

ses. one and a half cups of butter, one cup of sour milk,
cups of
Rpoon f'aeh of cloves, nutmeg,
of stoned raisins,
one pound
blanched almondf.:, half pound citron.
This makes two large cakes.

brow!1
spread It
of brown
then put a
that and gl'case it also.
lY. Y.
cups brown sugar, one cup of molas-
five
of soda, one tea.-
two pounds
of
Flavor with vanilla.
Mrs. John lVhiteley.
Fruif Call".-Four eggs, one cnp of butter, one-half cup of
two
"po~nH of cinnamon. olle of do\'()!o', one of nutmeg,
one-half
llakd in a six
Mrs. Crandall.

mOla:lo;'"', two cofft'e C'UpHof
h4'~l'l1l~
0114' 01 nl";Jllc'.
pound of r.Li:-intichopped,
(luart p.lU.

and cinnamon,
of currants,

l"ugal', one of sour milk,

Bake slowly two hourA.

t;{)(la.in sour milk

rolled in flour.

t~.'a"'poon of

one pound

T. W. HEBBARD,

EAST--5IDE GROGER

Corner Cedar St. and Michigan Ave.

OHOIGE FAMILY

GROCERIES.
Gi It Edge Butter

A SPECIALTY.

FOR FINE

PHOTOGRAPHS
CASSEY & RILEY.

GO TO

Over Lansing National Bank.

Buy

your GENTS'

FURNISHINGS

of BROAS, Lansing.

COOKING

RECIPES.

to a cream,
separately,

if you use sweet milk.'

two pounds of raisins,

eggs, whites

Mrs. E.

Fruit Cake.-One

pound

twelve

eggs.

Stir butter

two tablespoons

cinnamon.

three pounds

seeded raisins,

is to be put

in last. Bale three hours.

Fruit Ca.ke.-Three cups {jf dark brown sugar,
add five beaten egO"s' stir

together;

stir

of
pound of butter,
of currants,

Fruit Cake.-One
one pound butter,
currant~, one pound citron,
sugar
beaten
One nutmeg,

pound flour, one pound b.\'own sugar,
two pounds
and
and yolks
then add the
then the fruit, well dried and floured.
lV. Dart.
two cups of
in one cup
butter;
it, or sweet ~il'k will do. One
of sour milk if yon have
of
teaspoon of soda if you use sour milk 01' two teaspoons
Put baldng powder
?aking powder
two
111 the f10ur ; four cups of flour,
of currants,
one of citron, one cup of molasses, one table-
spoon of cinnamon, one of cloves, one of alspice, one of nut-
me~. The fruit
Marion Carpenter.
of sugar,
seeded,
three-fourths
of citroll, one-fourth
two pounds
pound of almonds chopped, one-half ounce of mace, one cup
sour milk, a little
the
ten eggs, one teaspoon soda, cinnamon and
same of brandy,
and sugar
cloves one teaspoonful.
Stil' butter
to a cream,
stir in flour gradually,
then add the eggs beaten separately,
add wine, brandy and spices. Add the fruit
thing
sprinkled with flour. Bake
beforc baking.
in
I have kept
cake pans.
This cake will keep twelve years.
Mrs. Merrifield.
some that
Harrison Fruit. Cake.---Two cups of brown sugar. one cup
half a cup of sour milk,
of molasses, one nnp of butter,
four cups of flour. four el;gs, three
cups of stoned raisins,
spices to taste, half pound of citron, one teaspoon of soda
and two of cream tartar.
Bake in two pans in a slow oven .
.M1'S. A. J/. Robson.
ponnd of flour, one pound of butter, one
ten cggs (whitps b('a.tt~u to a froth),
pound of brown sugar,
thrf'c pounds of stoued rabiuR,
three pounds of currants,
half a pound of citron, OlH' cup of molaHsPH,one ta.blespoon-
ful of ground cloves, two nutmegs and othcl' spices to taste ..

flour, one pound
two pounds of raisins

rose water, a winc glass of wine,

Fruit Cake.-One

-10-

one pound

length of timp.

the last
two hours

Buy

your CLOTHING of CHAS. BROAS, Lansing, Mich.

7°

COOKING

RECIPES.

for adding half a pint of brandy.

Better
leaving t.he whites
mix in one cup of flour, one tablespoonful
der and add it to the mass.
loaf;
Baking pan to be lined with paper.

to be baked

four hours

of eggs

This

that

till

1tfix thoroughly,

Last
of baking

of all
pow-
a ten pound
oven.
JIl'tJ. M. TV. Howard.

in a steady moderate

recipe makes

is done.

LAYER
Whipped Cream Calw.-One

size of an egg, half
flour, one teaspoon

Cream.-One

teacup

CAKES.
egg, one cup of sugar, butter
cups of

a cup of milk, one and a half
of baking powder.
cream,

of thick

two tablespoons

of

pul verized sugar added after cream is whipped

stiff.

baking

powder.

Apple Cake.-Two

eggs, whites
ly, one and a half cups of sugar,
cup of butter,
two t('aspoonsflll

Mrs. L. H. Houghton.
and yolks beaten separate-
scant,
half a cup of sweet milk,
Bake

three
in jelly tins.

of a
cups of flour,

three-fourths

and grated

three minutes

Dressing for Same.-Threl3

rind of one lemon, one

the juice
one cup of sugar.
Fprcad between the layers.
SHperior Cake, Black.-One

good sized sour apples grated,
egg beaten,
and
J,frs. O. M. Chittenden.
two cupsof brown
lmgcl.l', four and a half cups of sifted flour, one cup ot mo-
four eggs, oue pound of
laHses, one cup of strong
of a pound of citron ,
raiHil1s, one pound of currants,
two teaspoonsful
of mace,
one tca~p()Onflll of cloves.
Superior Cake, White.-One

one teaspoonful

of cinnamon,

cnp of butter,

Cook all

together

quarter

coffee,

cup of butter,

four cups of powdered

four
sugar,
two cups of corn starch, whites
Flavor

of baking

powder.

and half
two cups
of eight
slightly

cnps of sifted flour,
of 8Wef't milk,
eg~s,
\\ ith hith'r almond.

l"ix t('a~poonsful

A ft(>r t IH' cake

with a CI):\

\rhitp

two ~'HI
(,ll';u~h

is cold ('ach black

loaf

should

be spread

j ing of I('Ulon and Rugal' made as follows:
of Otw cgg thoroughly
tl1(' juice
to mu kt. a thick fro:-iting.

a:ld powdercd

lemons,

the gmh>d rind of
sugar

beaten

three

of

Lay n white

loaf on each hlack

loaf and frost

as you

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

71

"Would any
other

flavoring

other

than

cake,

ChocolateCake.-One

cups of flour, balfa

three
of soda, one tcaspoon

being

particular
lemon for frosting.
cup of butter,

to nse
any
Mrs. Sa:rton.
two CUPS of sugar,
cup of sweet milk, half a tcaspoon

not

of cream tartar,

seven eggs.

Mi:xture for Calw.-Half

a pound of vanilla
Scald them together,

of sweet milk.
in one egg and some sugar, beat all well
between

cah e.

the

pint
stir
put

Carmal Cake.-One

three-fourths
cups of flour, and two teaspoonsful

butter
cup of sweet milk, whites of

cup of sugar,

of baking

together,

chocolate
one
and when' cold
and
l1hs. Whitehead.
size of an egg,
two
fOlIl'

eggs,
powder.

Icing.-Butter

of granulated
it lmirs,
vanilla

and

until

and place between

sugar, half eup of sweet milk.
stirred

size of a hickory nilt, one and a half eups
lloilt>d until
to taste with
Mrs. L. H. Houghton.
one-
tea-
the dry
Fill

sugar,
a cup of boiling water,
baldng powder,

one cup of flour,
two

to the beaten eggs, and add the boiling water.

of salt; mix all

cool.
layers.

a pineh

cup of

Season

Pggs,

two

preferred,

or use as rolled jelly cake.

of
third
spoonsful
things
with anything

Layer Calle.-One

Boiled Frosting.-One scant c~lp?f gr~nulated

tablespoonsful
of one egg bcaten
Season and use while warm.

of water

and bOll t11l hall'S:

stifl', mix the two,

Orange Cake.-Two cups of granulated

sifted Hour, half a cnp of water,
whites of two, one largc
teaspoon
and grated
between
flavor with the grated

of an orange.

111
a frosting made of whites of the

rind

rind and juice of an orang~ ..

sngar,

sugm:,

stirrIng.

constant

th~ee
~-lave the wlllte
y.
Carne Ca/'penter.
two cups of
yolks. of hve eggs. <l.ud
of ba~lllg POWd(,I', .Ill1ce
and put
Bake
eggs, and
11. Dart.
a cup of uutter. whitl'H
of a. cup of
tc~.spoC?J~
nuke
11

layers
three
Mrs. E.

egO's one

Mrs. Kane's Cake(Excellent).-Half
four

one-quarter
of
milk, one-qu~rtel'
of soda, half.n.
of cr'cam of ta.rtar, one and a half cups of 110m.
two sheet!$ in a moderate

cup of sugar,
of a tf'aspoon

oven.

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

72

COOKING

RECIPES.

The Creamfor filling.-One
cup of powdered
ter of a cup of hot water.
Let
whites of an egg and mix with
half a cup of chopped
nuts,
tablespoon
vanilla.

sugar, quar-
the
above, when cold add
half a cup of chopped w:tl-
wIth

them simmer.
the

raisins,
of grated

cocoanut.

Flavor

Beat

one

The Frosting.-"\Yhite

beaten to a stifr froth, adding
top of cake
center with half of a walnut.

line

and

bff

of an egg, one cup of sugar,
gradually.
ornamenting
Mrs. V.

sugar
squares,

into

the

the egg
Frost
each
lV. Tooker.
one cup of
of five eggs
teaspoonful

Lemon Cake.-One

and a half

one and a half cups of flour,

butter,
well beaten,
of baking

four

tablespoonsful

powder ..

cups of sugar,
the whites
of milk, one

ter,
together

two eggs

cup of sugar,
tbe

LemonJelly.-One
and

of but-
all
Mrs. Dr. Hayden.
LemonJelly Cake.-One and a half cups of sugar, half a cup
cups of

two eggs, one scant cup of milk,

two tablespoons
two lemons.

and boil until

it jellies.

three

juice

Beat

of

two teaspoonsful

of baking powder.

of butter,
flour,

it

of flour,

egg, one teaspoonful
Boil until
thickens.

Jelly for Cake.-One lemon sliced, one cup of sugar, one
of water.
},!rs. A. Beamer.
one
one cup of corn starch,
two teaspoons-

cup of flour, half a cup of butter,
half a cup of sweet milk, whites of six eggs,
ful baking powder, one tC:lRpoonful of lemon.

White Orange Cake.-One and a half

one tablespoonful

cups of

sugar,

Sauce.-Grated

of butter,
thickness

yolks of three eggs.
of honey.
Cream Cake.-One

cup of sugar,

rind and juice of two oranges,
together

Simmer

half a cup
the
until
Mts. Ueorge H. Saxton.
cups of
of

two teaspoons

one aud a half

of

two

tablespoous

cold water,

flour,
b3.king powder.
:VCream.-One
o~corn
starch
mi1k, OUf> egg, four
thf' Hlz(' of an (~gg. Bpat well and !-iti!' ilito boiling milk.

and half cups of sweet milk, one tablespoon
dissolved
sweet
a. picce of hutter
Mrs. L. Hudson.

of a cup of

in one-third

tablespoons

of sugar,

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COOKING

RECIPES.

73

Cocoanut Cake.-:-T? the well
sugar,
three

add two cups of whIte
ter, one of sweet milk,
teaspoon
of soda
eggs w~ll beaten.
beat whItes of three
oughly with
cake.

00coanut,

Thanksgiving Cake.-:Make

of

of whites
to be pnt. in frosting,
for

make
frosting
baking powder,
pound of sugar.
hickorYllut meats;
sliced figs;
with figs, and fifth mix cocoanut.
Chocolate and Lemon Cake.-Two

third, with

\Vilh

with

for

of

For

cake

pans.

yolks

in jelly

tl10 batter

and spread

beaten
three-fourths

evenly on the layers

six eggs,
of cup of but-
and a half of flour, one level
and two of cream tartar, whites of three
Bake
icing,
eggs, add one cup of sugar, mix thor-
of
Mrs. Lina Crandall.
cake,
of
of a
la.yer mix rolled
layer mix
fine
for fourth,
AIrs. Lina Crandall.
four table-
foul' eggs, whites and
three heap-
powder.

and three-fourths
first
for second

oue cup of sweet milk,
teaspoonsful

hickorYllut meats;

as for cocoanut

cups of sugar,

frosting
that

foul' eggs,

of baking

teaspoons

three

two

rubbed in the sugar,

butter

spoonsful
yolks beaten separately,
ing
Bake in jelly tins.
Chocolate Filling.-

flour,

cups

of

"~hite

half a cup of milk, half a cup of gra led choco atp;
together
add one
quite smooth and spread 011 cake when cake

of Ol1e egg, half a cup of sugar,
stir all
\\Then tak(,ll ofl'
until

it come to a good boil.

and let
teaspoonful

hard
is cold.

b('at all very

of vanilla;

melt

Stir all

a quarter

two whites'

Lemon Filling.-Thrce

lemons, grate

of a pound of butter

Sandwich Call£.-two

into one pound of white sugar.

the juice
out
'1lix all
Enough
cool pla.ce.

the ri.nd and Fque~ze
SIX eJ~gs,leavlllg
and
togethel~ and cook live minut('~.
the tiylC.
for two four layer cakcH, and wIll keep a ill?nth 1ll a.
Mrs. H. G. Ref/nold!!, A[lr l Colll'ge .
t~ll'ee-fol~rths ofa cup
fIve e~g!;, two
of
cake tou.r good
a. cup
r:-ll'.;u~s. OI~e.tcasP??1l
Belke ~}lIS .Ill
one la~Ter ot white

of butter,+cnp(
an(1 a. half
baking
powder.
tahlespoon!;fl1l,
of flour, one Cll p of !'eeded ch~pped
a. httle
of cinnamon,
One tin'
in two tins.

and add half a cup of m.o~as"'e:-:;,halt

(jf sw(~et
cups ~ifted flour,

he~p11lg tca~poons

l111lk, wIlltes.of

one of c'oves,

nutmeg.
Put

cups of.sugar,

the white

the white

three

'rake

out

of

,

.

Buy your Clothing of eliAS. BROAS, Lansing, Mich.

74

COOKING

RECIPES.

and spread on jelly,
jelly;
rim is the best

frost

top and sides.

Straight
for cake of this kiud.

on
tins with no flare on
},[rs. E. B. Merrifield.

then lay on dark cake and spread

FROSTINGS

AND

FILLINGS

FOR

CAKE.

Again simmer

to spread easily.

a can of grated
it
intJ a bright
then

pine&pple,
or
tin basin with
add half a cup
of gelatine which has been
a few minutes
to have the con-
Mrs. T. C. Abbot.
four grated
cook
Miss Thomas.
of Baker's
the yolks
cook
cool

of milk;
stir until

two sqnares

sugar,

stove

and

ill a. kettle of boiling water.

Pine Applefor

Cake.-Take

put

it simmer

let
two large

chop fine sliced pineapple,
the juice,
of sugar,
soaked in a little cold water.
nud set aside to cool
sistency

soft enough

of jelly,

tablespoons

a few minutes

\Vheu cold it ought

Lemon Butter.-Six

lemons,
twenty minutes

two ounces of buttol'.
in a dish set

eggs, one pound of sugar,
together

:Mix all

Chocolate Cream for Cake8.--Grato

add to it one cup ot pulverized

('hocolate,
of two t'ggs well beaton and two tablespoons
until
and
enough to put on the cake.

take from the

thick,

then

Banana Icing.-'Vhites
izpd Bugal' and a banana
it.
mm;t be put on a cake to be eaten the same day, as
colors over night.

two eggs, one cup of pulver ..
This
it dis-

of
finely cruRhed

through

Chocolate Filling.-G rate

in a dish and

melt
SpOOIlS of milk.
\Yhell
and pour O\'cr the well
until nearly cold,
then
ca.\..e.

White Frosting.-Tahe

a. Iflr~p

ad,l one

of

six

chocolate,
tablespoons
nud two table-
('up of sugar
take
from the stove
of two ('ggs; whip
over'

boilNl
lwaten
flavor with vanilla

and spread

thick
,,'hites

it.
f;ugar.
Hhonld
in too mllph w,lt'~r all(1 lllnre
fro~ting HhOllld be as thick as it can he stirred.

then add a littlew:!t(

Flavor
you get

I'and stir

('np of ('onf('<'1ioner's or xxx
together.
The
lV. ]{. Prlldden,

sugar.

Mrs.

Buy yoqr IIats and Caps of BnoAs, Lansing,

:Mich.
is

COOKING

ltECIPES.

.J.- Lemon Fi!ling for ~a~w. Yolks

rllld and JUlCe of two lemons, one

of sugar,
corn starch:
water.

s!llall

BOll III farlna kettle.
Cream Filling for Ca/w.-One

of a, cup of sugar,

and a half cupsful
quarter
the milk, mix the flOUl' and sugar

of
thoroughly
Cook Jifteen minutes,

to boiling milk.

two-thirds
Boil
gradually
constantly.

,\Then cool flavor with vanilla, or cllOcolnto.

Filling for Cake.-One
cook until
of an

of water;
beaten white
chopped
spoonful of grated cocoanut,

raisins,

Almond Cream for Cake.-One.cup

of

of three

a cup of

tablespoon

and flavor:

l?iecc of butter,

sngar, OHe pound

cup of fine sngnr, quarter

half a cnp of chopped walnuts,

it. feather:; and add gradually
egg.

the
spread
be eaten the da.y it is made.

eggs, half a cup
of
small half a, cup of warm
Susy E Stebbi1ls.
of milk
flou/
and add
stirring
Mrs. .A. C. Stebbins.
of a cup
to the
,Vhen
cold ~H~d h:1 f :1 cnp of
one table-
and flclVor. Mrs. A. C. Sttbbills.
thick cream, one tea-
blanched
of almund8
cream,
in
betwof'JI the layers of cake when
lV. J(. Prudden.
co\,(:r with
the white of an egg to a. ~titr
the boiling sugar very Hlowly ov<:'1'thf' ('g~ ;
flay.or-
in the sallle way W:Hug
.
lJ lutney.
of
to a
three
Jl/rs. Chas. Broas.
t('u"'poon8-
( . ill. (1, fit nell 11.
cnps of p.ulvcl:in.a Htl'~nr hoilrd to
"I.len cool ~t(l<l
t,..\\'O t('a,-
JJ. Blitler.

tab!espoonsful
cup of sugar,
five minutes ..
It. comes
on the well beaten whItes of

eg~.; well b( at(>11, fhsor WIth
Mrlj. C.

Can be used. with or without

and flavor as ):on h~<:' It...,

It.'u''poons ot V~lndl1:

of one egg to nillt'

to taste.
Mrs. E. H.

can be made

It[r~.
sugar,

of

light

Beat

foul'

.\ft~r

of brown.

thon sUr

Flu VOl'

IH'~pin~

brown

ir!rs.

.

?

•

cup of pul \'crizcd
and chopped.
the
almond~
cold.

and
should

'fhis

\Vhip

Frosting.-One

cup
let it boil hard.

water,
f['oth and pour
bea.t until nearly cold.
ing.
white

frosting
instead

\Vhite
sugar

Boiled Frosting.-One
together
slow'y
Stir until cold.

water.
boil pour
eggs.

Boil
this

Yellow Ieing.--.Yolk

ful of puivorizNl

sugar,

Ice Crear>l

Iring.-Two
thrt.'c

a thick syrup,
tlw whitt'.,
spoons of <'it! ic arid.

of ~

Buy Children's Clothing of Chas. Broas,

the One Price Clothier.

COOKING

RECIPES.

Frosting.-Olle

of butter

sugar, half

tell minntes,

and a piece

cup of white

the size of a walnut.

milk,
on the stove in a fLl.t bottomed
tin or the frosting will
thicken
about
h cpp it from dogging.
flavor,
continuo
too 'ong or it will get, Imnl before
it on the cako.
in hot water ..

a cup of swect
Put all
too large or thin a
thi:::; boil up
often to
stove,
fork and
it with
and cru~ty.
Do not beat
you have time to sprl',ul
Sprea.d on with a knife dipped occasionaLy
1111'S. E . .A.. A. Grange.

and begin at Ollce to beat
thick

let
stirring
ta~e it off
a. silver

tin (not
too soon),
a thick syrup,

it becomes

or until

\YhCll

ready

until

the

SMALL

CAKES.

Snow Balls.-One

and

one-half
pint
and

flour,

cups of
of boiling water.
stir

an(] water

of a cup of butt(~r, Qllo-halt
butter
together,
boiling;
on tins' all/I ba 0 thirty minutes
cool cut ofT a piece of the top and fill with
solid,

it cool and add five w<>11beaten

and slightly

swectened,

flavored

let

in a quick O\'OIl.

Maple BugaJ' Cakes.-Thrce

alHI cream with one-half

little
of Rour milk, one cvon teaspoon
thicken,

chop and add the remainder

cups of maple

cup of uutter,

of soda,

Cream Puffs.-One cup watcr,
in one Cll p sifted
beaten.

hoiling stil'
eggs well
drop in tins, and bake twcnty-flvt' minutes.
cup swept milk,

Beat
Custard for PlIJfs.~Ol1e

onC half
flour; whcn

thoroughly

tablespoon

cornstareh,

one cup sugar.

Jelly Roll.-Four

('~g'~,

thre<>-fourths

ellp l'0wtlen.t] Rugal'. Bp:l t t hI' ~ll] k~ of

tlw Hu~ar

oue-half
atHl
froth and add to th,., yol'
l-itir quiC' \ 1)' and
\Vhile
minutps.

to a. froth;

~Plltl.Y.

it

brat

f4 awl
Bak('

is yet warm,

two-thirds

eggs;

Boil
in tho flour while
drop
\Vhell
cream whipped
the top.
Mrs. II. B. Baker.
shave a
one cup
to

flolll' enough

sugar,
add

then replace

of the !'ugal'.
Miss Jliflnie

cup buttcr;

Thomas.
when
cold add thrcc
the whole mixture,

one <>gg, one
Flavor with vanilla.

cup

pastry

M,.,'1. L.

IIlld.~on.
flour,
thp t'ggs
hitt.~ tn a ~titr, dry
tIll'''
t1lt~ flour al1(]
f4ugal'
in OIl(' ~halll/w pa 11 twenty
and

cut ofl'

edges,

\<1<1

the

.•

I
I
\

Buy

your

GENTS'

FURNISHINGS

of BROAS, Lansing.

COOKING

RECIPES.

77

spread the cake with
towel around
Put

it.

any kind
in a cool place until

of jelly,

Jelly Roll.-One
cup
three
beaten separately,
teaspoon
powder
baking
Bake in two long sheets

roll up, a.nd pin a

time.

serving
N/'s. A. E. Sill.-.
sugar,
one
eggs
tablespoons
one full
j beat
ten minutes.
all
j roll while hot. Mrs. A. M. Robson.

cup
boiling water,
together

flour,

three

COOKIES

•.

sugar,

granulated

the

h:llHh;

three

butter,
flour

to make

stiff.

two
flour
vanilla.

or
one-half

teaspoon
than

soda,

a tablespoon

Jumbles.-One

one-half

teacup

three

eggs,

three

teaspoons

cream tartar,

one

thin,

a little more

powder,

balf a nutmeg.

two cups
flour, half

teaspoons
to roll out

Bake in a quick oven .

one teacup
soda,

teaspoon

Bachelor Bltttons.-Rub

cup of butter,
cups of

and half

sugar,
milk, one cup of cnrrants,
baking

Maple Sugar Cookies.-Two teacups maple
scraped,

Vanilla Cookies.-Two eggs, one cup sugar, one cup butter,
enough
of
.J1i3S Thoma..;.
chopped
sour milk,
SU8ie E, Stebbins.
of
a cup of
Mrs. E.

sweet
of
JV.Da1.t.
into
fiy('
ounces of flonr, add five onnces of white sng-ar, onc beaten
and
egg and flavor.
noll
sprinkle with sugar.
bnttel'e(}
1111'S. C. M. Chittenden.
paper.
one enp of
of
to a erram
then add the rest, and mix very Roft,
Jfrs. C. fl. JScel('y.
one cup of melted
one egg, one tcaRpoon of soda, Hour enough to I'oll
After mixing well btand half
an hour he[ol'O rolling
two sizeR, bake lightly and put
Roll very thin.
Mrs. L. S. lIudsun.

butter,
well.
out.
togcther with jelly.

Cream Cookies (very nice).-One
two cups of sugar,

into small balls with
Bake

in tinB covpreu with

sour cream,
soda.
the butter
a.nd roll quite

two PggR, one te:u;poon
of vanilla.

Bea,t

Delicious Cookies.-One

The best

ever caten.

in cream,

onc teaspoon

and sugar,
thick.

two OUnCPS

of butter

cup of

sugar,

cnp of bulter,

Cut

-11-

Buy Children's Clothing of Chas. Broas, the One Price Clothier.

COOKING

RECIPES.

Coohies.-Four

eggs,

two

cnps

sugar,

one

cup butter,

one teaspoon

of soda, season and mix soft.

Sour Cream Cookies.-Two

half a cup of milk or cream (sour), one teaspoon
milk); mix soft and roll
Bake carefully.

thin.

]Irs. L. G. Carpenter.
cups of sugar, one cup of butt~r,
of soda (m
Mrs. A. E. Cowles.
one cup of but-
of soda, one
Sift one quar~ of
soda, a httle
the

powder.
baking

cups of sugar,

teaspoon

with

Coohieswithout Eggs.-Two

teaspoon

ter, one cup of sour milk, one level
heaping
flour
salt,
hand;
C

in a pan, put
caraway

of baking
in butter,

seeds, ana sugar; mix thoroughly
add sour milk and flour enough to roll.

powder,

German Cooldes.-One

lard, one teaspoon
of sour cream, quarter
pound of almonds,
cloves,
of a tablespoon

chop citron
one ounce of cinnamon,

of salt, one quart of molasses,

Mrs. Raymond.
pound of brown sugar, half a cuP. of
one pInt
quarter
of a
one ounce of
three-fourths

of citron,
and almonds,
one nutmeg,

of a pound

of soda .. Mix about as any cookies.

Mrs. Eliza E. Bush.

GINGER

CAK~S

AND

COOKIES.

Molasses Coohies.-Two

ter, one cup of sugar, one teaspoonful
spoonful
four
boiling water on two even tablespoonsful

of cinnamon,

two eggs,

cups of molasses, one cup of but-
of ginger, half a tea-
of

tablespoonsful
of soda.

and one-half

Molasses Cookies.-One

Mrs. S. Johnson.
of New Or-
two
leans molaB~es, half a cup of sugar, a full cup of butter,
soda.
of
eggs, a teaspoon
and
Bea.t
yolks
the whites
should be well beaten
the butter,
dissolve
and add the last
thing. Mix vf.>ryHoft al1l1 bake in a (tuick oven.

teaspoon
froth,
the whites. Melt

of ging<.'r, a heaping
of

the soda in a little boiling water

to a stiU'

eggs

cups

into

the

Nella Slocking.

Buy your IIats and Caps of BnoAs, Lt1nsing, l\Iich.
79

COOKI~G

RECIPES.

of warm water,

teaspoon of soda in a teacup and add
of
the cup with ll10laHses. Re-

tablespoons

and fill

three

Ginger Cookies.-One

tablespoons

three
melted lard or butter,
peat
of sour milk,
:Mix soft, 1'011thick,
Ginger Snaps.-One

this the second time.

Add to this

a large teaspoonful

and bake slow.

cnp of molasses,

of ginger, one teaspoonful

oue tablespoonful

ted sugar, onA cup of butter,
teaspoonful
spoonful of cinnamon,
in a tablespoonful
butter
others.

of vinegar.
then

come to a boil,

two eggs well beaten,

of nutmeg,

three tablespoons
of ginger and cinnamon.
}'Irs. J. .A. Grosman.
one cup of granula-
one
one tea-
of soda dissolved
the molasses, Sligar and
the
Mrs. J. Y. Barry.
of butter,
three
fill up th
add an even teaspoonful

and

I ..et

cool before mixing with

Ginger Snaps.-Three

tablespoonsful

of hot water pOUl'ed 011 buttez'

tablespoons
cup with New Orleans molasses,
of soda and one of gingor,

roll out and hake and enjoy.

Mrs. L. G. Carpenter.
a cup of mo-
half

Gingerbread.-Half

a. cup of

sugar,

lasses, half a cup of sour milk,
two eggr:, two cups of flour, half a tablespoon
half a tablespoon

of soda, and a little salt.

ha.lf a cup of shortening,
of ginger,

Soft Gingerbread.-One

Mr.~. C. C. lIopkil1.~.
cup of sugar, one cup of mola::;~eH,

one CIlP of sonr milk, half a cup of hutter
two eggs,
Ginger, cinnamon
Bake in moderate

two teai::ipoonsful of soda dissolved
three

and cloves
oven.

to taste,

and lard mix~d,
in the mil\\..
cups of tlour.
Mr.~. Raymond.

Molasses Cake.-One

molasses,
spoon of soda, hutter
flour.

Eaqless Gingerbread.-li"ive

Bake slowly in a moderate

two-thirds

two eggs, one cnp of

sour milk.

cnp of sugar,

of a cup of
one
large tea-
the siZt' of an egg, spices,
two cup:; of
Mrs. Ra'lf71lollrl.
one heaping
of hut tel, onL ('up ofmo a~;-,\.~,one (UP of. U ,II',
.1/11'(1-
()f
f,ll
nWhh'l<'I-l,
sllbbtly,

01' ehlwlllon.
. pielA tugather,

\\ ."'t, r, h\ 0 teaspoon

the
warm tht'Ill

, h\ 0 t .a-,pooIlHf111

oyen.
cnps of

tca::-l'oullful

flour,

io bf

)Ii'(

not ~oda " di:ooonl\,pd i'l hot

tahlc~poon
one cup of milk
tu
gingl'r,OlH'
sugar, hutter,

sour

and

()f

t

Buy

your CLOTHING of CHAS. BROAS, Lansing,

Mich.

io

COOKING

RECIPES.

beat until

and
than when you began.
baving mixed
Iivo minutes
tins.

aud bake

tht3y are lighter

Add
all well, put

Ginger Cake.-Two

sugar: half a cup of butter,
of 11oUl', one teaspoonful
one teaspoonful

of cinnamon.

three

flour.

of ginger,

one teaspoonful

the milk,
in the

one cup of molasses,

in a broad shallow pan, or

in color by many degrees
then the soda, and
Beat VOI'y hard
in patty
M1'S. George Chandler, Detroit.
eggs, one cup of sour milk, one cup of
cups
of soda,
Mrs. Saxton.
one-
sour
of soda, half
in a
Mr8. C. L. Seeley.
cups of flour, one cup
half a cup
level
Rub butter
then milk and

cup of New Orleans molasses,
or

of ground
in warm water.
theu molasses,

half a cup of buttermilk

eggs, three

ginger,

tablespoonful

Bake

Ginger Cake.-One

third of a ClIp of butter,
milk,
a t('a~poon
moderate

oven.

two cups of flour, one ('gg, one teaspoon
of salt.

of ginger, half a teaspoon

one cup of sugar, one cup of molasses,

Soft Gin!Jerbread.-Three

of hutter,
of sour milk,
tenHpoonful of soda dissolved
add eggs,
and sugar
tlWll

together,

large

flour, and last of all soda, and beat well.

Gingabread.-One cup of butter,
OUl' cup of .New Orleans molasses,
cnp of H'H.t~tmilk,
~pOOllSof l'ioda. ginger

four

eggs beaten

to ta~te.
cup of molasses,

.JfolasSfS
two-third"
t'g~~,.<me t"a"'!'OOll of ~oda, one tea~poon

f"ke.-Onc
of a cup of hot water,

sbortening

.l-- a Holt battl r.
~\

Sr.ur Nil', 50)t Gingerbread.-Olle

01:1 in t 11(' mIlk,

(lIp of ont. U1illr, quartt'r
of
g,lU~ rand
10

einllamon,
,\.~ ..tn fl)"1,',

1/' ('ll',i

of a cup of Lnttf'r,

one eg~, and
Otll' and

a. half

one cup of brown
three

cups

separately,

Mrs. H. G. Reynolds.
sugar,
flour, balf a
two tea-
Mrs. Marvin .
half a cup of sugar,
tbe size of an
of ginger.
:Make
,Marion Carpenter.
half a
teaspoon
each of
flour.
('owl(~.

of Riftpd
i~!". ~t. E.

CUPli

one
one teaspoon

11[r8.

cup of molasses,

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COOKING

RECIPES.

DOUGHNUTS.

Fried Calws.-1-'wo

eggs, oue heaping
of cream,

fia.lt.

powlier,

of milk,

011e tnb'e:;poon

cup
baking
enongh Hour to ma.Ke the dough
plenty of hot
they very soon become hard an.d (lI'y.
roll

Fl:wor with

lard until

sug:u'.

done, but no longer.

nutmeg.

easy to haIll11e.

one coO'ce cnp of milk,

cofice cup of sugar,

five tablespooIiS
three egg~, two teaspoons

Mrs. Cook, Agr'l

Use

enp of sngar, one
two teaspoons
of
only
Fry iu
If overdone
'Vhen Bearl.\' cold
College,
of
of
llIrs. A. Dearing.
buttcr,
to

8011a, flour

ill powdered
Doughlluts.-One

hutter,
bak iug powder.

Doughnuts.-One

one cup sour milk,
mix a soft dough.

two tablespoonsful

cup sugar,
two eggs, one teaspoonful
Cream the sugar and butter.

of three

the whites

Doughnuts.-Beat

a piece of buttpr

the yolks very thoroughly.

jIr$. Oeo. H. Saxton.
eggs to a stiff
froth,
Add two cups
size of an egg. and melt ell ,
in thor-
alUount of flour stir three heap-
of baking powder. Mix ~hc cakes a~ lightly
in pulverize(!
lYella Stocking.

and then beat
of sugar,
and a cup of sweet milk, beating
oughly.
ing teaspoons
as possible,
sugar

fry as fast as rolled

Into the required

out, and roll

for the table

ingredient

each

the

BEVERAGES.

of

four

pound

raisins.

Welsh Nectar.-Oue

fo;ugar, two gallous

when cool, add tIw "'trallwc1

pounds of loaf
the peel of tlIP It'UlOll8
water;
t he Hu~ar
L.t
thlOll\

it ~ ;\nll fUUl or 1 \P 1. )~,
Ill.
onl"\

h (\ jllh .11 •• HHll
t r ~ 1.-'Ji'\
0111"\ t'lhl,'~po m of h Illin~
hoiliu..{ Weltl'l

lemons,
of hoiling water.

two
Cut
\,pry thill.' P()ll~' \~pon it thA boiling
.1\1H'f' of thp l{'mon~.
!-'tollP(l and ('hopp, d Vt.'ry fi n.e.
'f.
:-- ',llll
j,.
\\ilh
of
fl.11 t
J. W. P.

" Ii. fl .. l tt'""
of
t •. I-poon
.ldd "qll
''It "',tlu'n
to ta ...tt:.

tlw raisins.

flud milk.

]I )\\Clt-l

B,.(~I'f'

\l'~.

and

~uJ.1l

II

tIll

\\

I,'

lilli!

~'i.

\\

Buy your Clothi ng of eIIAS. BROAS, Lansing,

:Mich.

COOKING

ltECIPES.

of fmgar

of

J.

in.

alone.

It should

Chocolate.-One

liUle

, let boil

large

tablespoon

of

coffee,

and

cream,

the white

stifl' and added

a cup of
for each person. Mix the coffee with an egg
and
and
to
an egg

theJ). pour Oil the boiling water
cold water,

ill a little
on the back of the range

it boil fifteen minutes,

Coffee.-One
boiling water
and a little cold water,
let
pour
let stand two 01' three minutes
8~tt1e.
whipped
upon milk
sugar before the coffee is poured

If one ('an not have

to the milk
be put

cream flavored with vanilla

square of Baker's
and mi.x with

is an improvement
in the cup with the
lV. P.
choc.olate, add an equal
boiling wate}'.
quantity
a
AcId to this one pint of boiling mil 0{
five minutes.
A tahleHpoon of whipped
8we(>tened And laid on the top of the cups improves
should be served immC'diately.
Lemonade.-A 11 know the

in the
pur-
warm day~ of I-ipring aud f"ummel'.
and hence
chage tlll'lll WIH'Il tllt'Y are plenty
recipe
c}wap, and prepare
on
they woulel
finel it
the more readily,
tllP tabl(',
taki))~
pan).
a pillt
out all
the
to a dozen pulp.:',
acid.
of white
water with the juiC'e of tllP lemon j put
it. and
ougar
can be left all
yonr
the
place where per-
f:jOll~ can hf'lp thcm~t'lve::i j a tea:-;poou or two to a glass of
water
at

to a pint of the juice:
l<>mona(lc hi ready.
sid('boarcl or SOUl(' otlwr

dish,
the pulp in colei water,

them according
\"('I'Y convenient:

the juice lllay be extraeteo

tl\(,11 i'flm'('zc the juice

Sf-vt.'ral dozen IC'lllOlb

tIlf' H(..,'(]'. HiIl~(,

ten minute~, bottle

If persons would

Thi~ preparation

into an earthen

to the following

Then
() pound

Roll

the

lemon

to extract

the

usefulurss

of

lemons

in the market,

convenient

an<l
It

it.

is suffieient.

a time.>.
R",d Rr ['tlllj
pint ofvilH'~ar.
J
1

I'. 1 r

I'

..1",

q, ,').-'1'0 ou(' quart
h.t

:-tand tWl'llty-fol1I'
:, ic
,

( r

• \"

••••

'

('an be prt'parcd
J.1[1'8. Ranney.
arId one
one
tw 'nty llill'ltl
1:;,
.~~ • 1;1 i Thll/f/'1,.'5

uf herrit's
houl'l';, th(,11 add
l'li'

that

strain

boil

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

"Then it is done fermenting
let stand six weeks,

then bottle and cork tight

.

put

the corks

in loosely and

lemons,

to taste.

ger, sugar

Hot Lemonade.-Five

Summer Drink.-Two

./Jlrs. J. P. Lee.
two oranges, very little gin-
Mrs. A. C. Stebbin/1.
acid,
two pounds
white sugar,
three pints of water.
'Vhen nearly cold add the whites of three eggs well beaten,
flour and half an ounce of essence of
with half a cup of
wintergreen,
five
lV. Blitler,
minutes.

juice of half a lemon,

or any other

Mrs. C.

essence.

together

tartaric

ounces

Boil

J E L LI E SIP RES E R V ES lET C .

boil

quart

kettle.

Let boil

Boil

till

the fruit

is tender,

the jelly is done.

to a pint of juice,

In the morning put

three or four minutes,

and when the sugar

Cranberry Jelly.-One

Currant Jelly.-Put one peck of currants

in a kettle with
two quarts of water.
then put
it into a jelly bag and let drip into a stone jar all night but
the juice in a
by no means squeeze it.
then add
preserving
a pint of sugar
is
J. lV, p,
entirely dissolved,
one cup of
in a granitewa.re or earthen
to fire
five minutes
and
Su~ie E. Stebbins,
seven poundR
.l:dicerl,
is nico us('d ag tHhng for
M,.s. Chas. Broas.
of
.ami three

water;
saucepan,
with one pint of granulated
pour into molds.

Tomato Preserves.-Nine
two pounds of
two hours.

three and a halt pounds of sugar,

figH, two or three lemons

of curralltR, one pound

and then rub through

of sugar,
eook at
cn,ke.

Currant Jam.-Five

a sieve. Return

fiftecn minutes

of cranberries,

Scotch Marmalade.-One

Cook twenty minutes.

MM.~ Thoma.~,
dozen bitter oranges, four l('mons,
Cu~ tho
one pound of bugar to evcl'Y pint of mar'n.1alade.
Fkius off tho fl'uit in halvl>~, hoil them until yon can pll'I'CO

stoned raisins,
oranges.

sugar, boil

pounds

tomatoes,

pounds

least

ffhis

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

then cut

them into fine chips,

it with the chips, rinse

tb the chips, pulp, aud sugar.

them with a broom twig,
in
the meantinw, while the skins are boiling, scrape the pulp
from the white skin, put
the white
skin and seeds through three pints of water, strain and add
Boil until nicely
the water
B. G.
jellied.
Watermelon Jam.-Peel
cut
lay in
it into chunks of about
twelve hours and boil until very clear and ten-
cold water
der.
Take a quarter of a .pound of whole ginger, bruise it
well and put it in a muslin bag with the rind of two lemons,
pour on this bag one pint of water and let -it boil until
it
tastes very strong of the ginger
Strain .and
and for every pound add a pound
weigh the watermelon,
and the juice of two lem-
of sugar;
B. G.
ons. Boil.about
of an hour.

and seed a sma.11watermelon,
two or three inches square,

add the ginger water
three-quarters

and lemon.

PICKLES.

Pickled Peaches.-Seven

pounds of peaches,

tender,

then put

chop both as large as dice, put

Cucumber Salad.-One dozen large

either peeled
or rubbed smooth, one quart of vinegar and three pounds
of sugar.
Put cinnamon and cloves in the vinegar and let
in jars
the peaches boil in it until
and
Mrs. Prudden.
pour the vinegar over them.
cucumber!?, one
in one cup of
then add half a dozen
two ounces
seed, one ounce of celery
full and cover with boiling
the
Mrs. Dart.
two
in
quarts
into small pieces and put all
pieces.
in a weak brine (onions in a separate
dish), and soak over
night, and scald in the same brine in which the cauliflower

dozen onions;
salt and drain twenty-four
large peppers
each of white and black mustard
seed;
the cans
white wine vinegar;
seeds will not wash to the bottom.

of small onions,
Piek the cauliflower

two-thirds
pour the vinegar

of cauliflower,
of cucumbers

French Mixed Pickles.-Two

heads
two quarts

green and three

ripe),

(three

hours,

fill

ripe

in slowly so that

cut

-

;

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

Let

this

Mrs.

Pour

tablespoons

it cook well.

four cups of brown sugar, butter

Drain well and tak~ four quarts of good vin-
is soaked.
it cook: One cup of
egar and add the following and let
the size
ground mustard,
of turmeric, qnarter
of an egg, one and a half
of a teaspoon of cayenne pepper.
Stir this in cold vinegar
with hands until smooth, and make quite thin and stir into
salad over
the hot vinegar.
the pickles boiling hot, and mix it well and it is ready for
lV. Donovan.
canning'.
Mustard.-Two tablespoons of mustard, one tablespoon of
flour, mix dry; one teaspoon each sugar and salt, one-half
into mustard.
cup vinegar and one-half cup water
Susie E. Stebbins.
Cook till like custard.
the pickles and pack loosely in a
salt make
two-gallon
Put on a weight and let them
enough brine to cover them.
Every other morning for three times pour ofT the
stand.
Take cider vin-
brine and scald.
Season
e~ar, and to each gallon add a teacupful of sugar.
with a tablespoon
each of cloves (whole), cinnamon bark,
alspice and black pepper berries, one ca.yenne pod, or pour
and pour over
in a little pepper sauce.
the pickles
the spice equally.
Screw on the covers and they are always ready for use.

Cucumber Pickles.-'Yash
'Vith

in the cans, distributing

then pack in fruit cans.

Boil the vinegar

teacnpful

a scant

stirred

jar.

of

French Dressing.-One

three

of pepper,
spoonful of onion juice, one teaspoonful
tablespoon of vinegar. Mix thoroughly .

tablespoons

salt spoon of Ralt, half a salt spoon
of a tea-
one

of oream, quarter

of mustard,

Chili Sallce, Delicious.-Twenty-four

. Mrs. L. G. Carpenter.
large ripe tomatoes,
six green sweet peppers, eight onions, good size, four cups
four tablespoons of salt, eight
of cider vinegar,
tablespoons
four teaspoons
four teaspoons of cinnamon,
of brown sngar,
Boil
of cloves,
teaspoons
four
to four quarts
~Irs. L. G. Carpenter.
and seal in bot tIes or cans.
ripe pep-
table-

peck of ripe tomatoes, eight

Chili Saltcc.-One

eight white

of ginger.

chopped,

onions,

pers,

four

chopped,
-12-

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

S6

COOKING

RECIPES.

six tablespoonsful

spoonsful of salt,
coffee cups of vinegar.

of brown sugar,
four
Mrs. H. G. Reynold:s.
Chow Chow.- One peck of green tomatoes, half a peck of

four or five hours.

Boil

two

heads

This will be ready

leave

the onions

and let

cucumbers,

half

a peck of

the ingredients

are taken out,

two stalks

of horse

radish

boil fifteen minutes.

Podge.-Three
one dozen

and cauliflower,

salt moderately

dozen cucumbers,
gt'een

peppers,
chop fine and salt over night,

small onions, quarter
small
four beads of cauliflower, one
of pound of green peppers,
one ounce of cinnamon broken,
pound of flour of mustard,
Slice
one ounce of whole cloves, one ounce of tamarice.
and Cll-
the tomatoes
cumbers whole,
it stand twenty-
fOllr hours. Drain well through a. colander and cover with
one gill
vinegar;
Add the mustard,
of salad oil, and the tamarice; mix thoroughly
and add
then pour on
the spices after
Mrs. Terry.
vinegar.
Hodge
of
cabbage,
dozen white
one
t,hen scald together
onions;
two ounces celery seed,
(cut
fine), one ounce each of cloves and cinnamon (tie cloves
and cinnamon
cover
turn over
with cider vinegar aud Jet hoil a few moments,
t.lle part you soaked over night.
for
Mrs. Eliza E. Bush.
use in twenty-foul:' hours.
lat'ge heads of cabbage, one-half bushel
off
Chop fine, drain
green
together
and
juice
In the morn-
sprinkle with salt and Jet stand over night.
tender,
ing drain well and boil in vinegar and wa.ter until
in crocks nnd
tlH.'ll place in colander
add one pound of brown sugar,
of white
IIIustard seed and borse radish chopped fine, and pour over
Mrs. Geo. H. Saxton.
it hot cider vinegar.
be-
seeds,
to taste,
Sca.ld and can.
Lizzie B. Cowles.

fore they turn yellow, pare and take out
then grate them and add sa.lt, peppel', and vinegar
as you would prepare them fOl'the table.
'Vi 1 keep a long time.

in a bag), one cup of brown sugar;

tomatoes,
as tho tomatoes

Cucumber Catsltp.-Take

large green cucumbers

are chopped, mix all

and press dry.

Put

just

the hard

Piccalilli.-Three

two large onions.

five cents' worth

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COOKING

RECIPES.

through

of alspice,

tablespoons

four

tablespoons

a fine colander.

then bottle for use.

Pickle Tomatoes and Onions.-Slice

TomatoCatsup.- ,Vash the tomatoes and slice them.

Put
them in a large tin pan or h:ettle.
'1'0 each gallon add. one
large red pepper, cut up fine, and ten peach leaves. Boil
until soft enough to strain
To
every gallon of pulp add four
of salt, one ta-
two tablespoons of mustard, one
blespoon of black pepper,
of cinnamon, one
tablespoon
tablespoon of mace, half a tablespoon of cloves, one cofree
cup ot brown sugar, one pint of vinegar.
Boil slowly until
JJl1's. 1~:M. Cowles.
quite thick,
and
Cut onions and sprinkle
cover with salt water over night.
with a little salt and let stand over night.
Strain the to-
matoes and cook soft in vinegar and water, half and half.
a layer alternately
'rake out
in a little white mus-
of onions and tomatoes in a jar.
tard
cloves and horse
a little with sugar, pour
radish.
Susy E. Stebbins.
over pickles and seal.
Filled Peppers.-Cut
re-
Chop
fill the peppers and

move the seeds and soak in salt water over night.
cabbage, mix with grated horse radislJ,
tie the lids on. Cover with cold boiled cider vinegar.

the lids from large green peppers,

strain, putting
Put

sticks of cinnamon,

Scald vinegar,

sweeten

green tomatoes

seed, alspice,

the tomatoes,

Boil

Mrs .

and one and one-half

Pickled Cherries.-To seven pounds of pitted cherries

.iJ!a'rvin.
take
pounds browIl
one pint of vinegar
iu little bags
sugar.
this
boiling
of whole cloves and stick cinnamon.
cherries, which shouhl be in a.
liquid
stone crock.
Leave the little bags of spices also in .. For
live eonsecut,ive days drain ofr the liquor and scald it and
pour over the cherries, and ou the sixth <la.yboil
the cher-
ries with the juice and bottle at once.

the vinegar and sugar and put
Pour

over the uncooked

Mustard Picllles.-8ix

quarts

of cider vinegar,

one-half pounds of yellow mustard,
sugar, one bottle of olive oil, two OUllceRof turmeriC,
ounces of black pepper, one teaspoon of cayenne,
dred small cucumbers,
twelve heads of celery,

It!1's.Frank E. Robson.
one and
three pounds of .brown
two
two hun-
two quarts

Buy your Clothing

of CRAS. 13ROAS, Lansing, Th1ich.

88

COOKING

RECIPES.

Let

cut

Let

Boil

then thin

the vinegar

twenty minutes

it with some of

and spices, enough

and pickles. Boil a half hour,

in small pieces, mix the oil and mustard'

of small onions.
onions
gether with some of the sugar
smoothly,
and mix with the remainder.
ing cauliflower
celery.
or can.

come to a boil, add the
to-
to stir
the boiling vinegar,
it come to a boil, add-
then add
and it will be ready to bottle
M. E. Thomas.
cu-
chop-
Soak twenty-
drain
tender;
tbe
One quart vinegar, half a pound French mus-

cumbers, one quart cauliflower, one quart
ped fine, two large green peppers
chopped.
four hours in salt water, drain, and cook till
again and put
following:
tard.

\Vhile boiling stir in two tablespoons

Mustard Pickles.-One quart

small onions, one quart

them, boiling

Pour over

tomatoes

in jars.

flour.

hot,

Put

Can with cold vinegar.

Two cups olive oil, three

WatermelonPickles.-Save

Mrs. L. B.
the rind from watermelon,

as for table, one quart of onions sliced.
night.
seed,
seed.
ber and onions.
each jar.

JIrs. Dm.t.
OilPickles.-One hundred medium sized cu~umbers sliced
Soak in brine over
ounces white mustard
three ounces black .pepper ground, one ounce celery
~fix well with oil, then mix thoroughly with cucum-
in jars with a small piece of alum in
ltfarch.
pare
in pieces about one
and take off ali
the red part and cut
inch thick and three inches in length;
place in fruit kettle
and nearly cover with water which contains about one tea-
they look clear
spoonful of salt;
or until
let boil until
let stand in a col-
they can be pierced with a silver
fork;
ander when done to drain for several
hours, or they can
the following day. Before putting them in the
remain till
vinegar
in the hand a few pieces at a time to
extract
of
sugar and spice, as for peach pickles, and scald the water-
melon rinds
Put away in a stone jar and they are
M?'s.Ranney.
ready for use,
tomatoes
and
two pounds of
one ounce of cloves,

soak in salt and water
brown sugar,

Green Tomato Pickles.-Slice

six or eight hours,

squeeze
all

vinegar with

one peck of

the water.

of vinegar,

two quarts

Prepare

plenty

in it.

Buy your Hats and Caps of BROAS, Lansing,

:M:ich.

COOKING

RECIPES.

Let

'Vhen

one ounce of cinnamon, one ounce of alspice;
stove and warm slightly;
and water with a fork and place in the syrup.
scald (not boil) for an hour.
done put
jar .. It is well
pour over the tomatoes.

place on the
take the tomatoes out of the salt
these
in a stone
to scald the syrup again in a few days and
Mrs. James McC1'ee.
a peck of green toma-
in a colander and salted, with a weight
toes sliced and put
Let
The next
on to press them.
morning take out a few at a time and scald in hot vinegar.
three pounds of
Make a syrup of one quart of vinegar,
brown sugar, cloves, cinnamon, nutmeg, and red pepper
to
suit
taste. Heat all together and pour over the tomatoes.

Sweet Green Tomato Pickles.-Half

them stand over night.

Pickled Apples.- Take of Garden sweets, Talman

Mrs. H. Bertch.
sweets,
or any other medium sized sweet apples, as many as are
in a
wanted;
sweet pickle
in
layers in a jar, pour syrnp over, weight, cover closely, and
use as wanted.
and are
almost as nice as peaches.

steam whole till nearly done and then put

'Vill keep nicely a long time

slowly till done;

and boil

syrup

put

pounds

one hundred

boil and skim;

two pounds of sugar,

Beef and Tongue Pickle.-To

The Knickerboclwr Pickle.-For

pounds of salt,
petre;
cold for hams.

hams and shoulders,
salt, one quart of molasses,
two ounces of saltpetre,
Boil and skim.
should be entirely covered. by it. Let
the brine
chips and corn cobs make the best smoke.
bags are good to protect
from flies.

four gallons of water add six
three ounces of salt-
pour on beef and tongues hot, but
M1's. JJarvin.
of
six gallons of water, nine pounds of
three pounds of brown sngar,
and one ounce of cooking soda.
the meat, which
th~ meat remain in
in a cool place three or four weeks. Hickory
Thick paper
lV. Howard.
lay the tongues
'Vash and pare the roots
a tea-
of

in strong salt for a day or two.
to make them clean and tidy.
spoon of finely ground saltpetre,

A Good Recipe for Pickled Tongues.- First

'Vhen cold pour over

and a small handful

Then mix together

the meat

Mrs. AI.

Buy Children's Clothing of Chas. Broas, the One Price Clothier.

COOKING

RECIPES.

take

thoroughly.

for each tongue;

a small handful

rub j he tongues

Two
salt
days after,
of coarse brown sugar,
the same of salt, a teaspoon of ground black pepper, and 3,
little of any spice (but not necessary),
and pack the tongues
pickle as will nearly cover them.
with a. stone 01' some weight on top.
weeks they lie curillg~ turn them about
wash over with the pickle they lmve thrown,
and dry them.
those
the pickle three hours.

rub in thoroughly,
throw as much
Cover with an old plate
During
three
twice a week, and
then smoke
fresh out of
Mrs. G1'ange.

Boil five hours slowly;

rfhey will

together.

the

CA N DY.

then

plates.

Boil

of sugar,

till

it hardens

Butter Scotch.-Three

in cold water,

even tablespoons

CreamCandy.-One pound of granulated

the milk and sugar
1'hen put
if it soon becomes
longer.
it a little
you wish.

two of
teaspoon of vinegar, one-
molasses, one of butter, one-half
half teaspoon of soda. Add a few drops of lemon or van-
illa, and boil
pour on
Zayde B. Spence?'.
buttered
sugar, one tea-
ten or fifteen min-
in a
a teaspoonful
the
from
is deli-
and a. pound
of blanched
in. The candy must be stir-
and
into balls
chocolate
JJrs. Prudden.
cup molasses, one cup brown
sngar, one cup sweet milk, onc-ha f Clip grated sweet choc-
the size
olate; when nearly
of an egg. Boil until
into
Mrs. Elton Esselstyn.
greased pans.

cup of mille
utes, stirring all
the time.
saucer and stir until cool;
candy is done;
if not, boil
the stove and flavor with anything
cious
flavored with
and chopped almonds
red COlll::italltlywhen taken from the stove until white
thick.
with
creams.

cold it should
rrhis candy makes

ChocolateCaramels.-One

in a picce of butler

creamy
'l'ake
It

be rolled
excellent

almond,
stirred

it

ropes

from spoon.

'Vhen

nearly

the hands.

done put

Pour

Fine Flavoring gtra,ts

GIVEN AWAY.

\Ve wi\1 give

to the

lady who shall

purchase

of our FLAVORING
a pint bottle of our PURE CONCE:\TRATED

EXTRACTS

at
\yithin

retail
the
the next

largest
twelve
EXTRACT

amount
months
of any Flavor

she may prefer.

OUR LIST COMPRISES

LE~ION,

STn AvVBE RHY,

VANILLA,

AL~iOND,

ORANGE,

PINEAPPLE,
HASPBERRY,
CINNA~ION,

ROSE,
PEAR,
BANANA,

WINrrERGREEN,

PEPPERnIINrr.

Our Extracts

are

Richness and Strength of Flavor excelled by None.

A~D POSSESSING

JVe Guarantee

tllCm equal
Olle-ha{(

the E\pense.

to Dr. Price's at nearly

___••••.•

__•

• __

~__

•

., • .-.- ................ ~

••

t

......••

SOLD BY THE BEST GROCERYMEN
OF LANSING.
NORTHROP & ROBERTSON.

Ask, 1'01' onr Extracts and Take No Other.

t'.0

one-third
it boil gently until
then add about one-half
up.
.a short

time then pull

'Vhen

it

it

is ready pour

Nut Candy.-Take

then add confectioner's
illa until
them on a platter
or hickorynut
hours

if possible.

Peppermints.-Two
seven minutes,
Stir

till

about
mint.

it is thick enough

and put

on each piece.

it.

of

tins.

the whites

into buttered

is brittle when dropped

two eggs, beat
sugar with two teaspoons

in ice-wah'r,
teaHpoon of soda, stir and let foam
Let it eool
!r[rs. Ranney.
a little,
of van-
balI:-5. Place
of an English walnut
a couple
at
it
Jfrd. Ranney.
boil
of peppl'r-

cups of sugar, one cup of water,
flavor with

the meat
Let

one spoonful

to mould

stand

into

Buy

your

GENTS'

FURNISHINGS

of BROAS,

Lansing.

COOKING

RECIPES.

93

sugar,

teacup

of browll

one-hulf
one

teacup of butter,

is brittle when droppNl

CaramelCandy.-Take
and

teacup of molasses,
put all
sionally
it
pour into buttered
with a knife when about half co'd,
broken.
if
spoons of gr~ted chocolate
to the remaining
caramel.

one-half
and
in a spider on the stove, and let hail, stilTing occa-
until
then
pie tins until cold. Check ofrinto squares
it can be readily
six or eight h\ble-
can be added
a. chocolate
M/'S. Ranney.
of a. cup of molass(>s,
in a spieler on the stove, and ll't

and one of vanilla
spider, making

MolassesCandy.-Take

brown sugar, put

so that
liked

in iCE'water,

two-thirds

one tin,

in the

filling

After

half

it

thickens,
Creamfor Bon.Bons.-Four

then llrop on buttered
cups of white
sugar,

papPI'.
two ('ups
one des~('rt ~poon
keep their
shape
tlWll
fill-
creamR by forming into little balls
choC'olate

into a bowl and stir nn til white,
This

of water, one eggspoon of cream of tartar,
of vanilla.
drops will almost
in water,
put on a platter
ing will do for chocolate
or bars
and drying

them in a cake

on a buttered

a s::>ftdough.

and rolling

ann knead

then pour

Boil until

of m~lted

paper.

until

An Easy Way to Make

freanzs.-One pound of pulverizNl

the while of one ('~..~ bcatpll

sugar,
sert spoons of boiling walt>r, and fhlYnl' to ta'-'tp;
any shape
bOllS can be used for AllJtl)lId
blanched
and cutting

two dE's-
form into
th'!') crp<lm or tlw ont.' for bon-
Ci I am~ hy a.dding a cup of
for Cr..:am ....1l-
into shapes;

to a ~tifr froth,

you like.

almonds

Eitlwl'

-13-

Buy

your CLOTHING of CHAS. BROAS, Lansing,

Mich.

9+

COOKING

RECIPES.

by covering
for Crean/,
half

monds,
cream;
sticking
Figs by opening the fruit
sugar.
ing in ~mnulated

a walnut

each almond with
TValnuts, by making

coating
balls
on each, and for Cream Dates

a thick
round

and filling with

cream,

of
and
and
and roll-

Cocoanut Bars.-Four cups of white

boil a little while,

milk;
lhworing.
lined with buttered

Try a little

paper.

Chocolate Bars-Are made
being put

melted chocolate

add three

in cold water,

cups of cocoanut

sugar, half a cup of
and
in a tin

if stitT pour

'Vhen
the

cold cut
same way,

into
fonr

bars.
bars
of the cocoann t.

instead

in,

of

put

stirrin~

Fruit Candy.-Fonr

in a saucepan

cups of white
and heat

snga.r wet with a little
five
slowly;
then
milk:
and flavoring;
ten
minute:,;;. add two cups of cocoanut
Put a little on a plate and if
minutes,
it forms into a firm paste, pour half of it out on a. lar~e tin
then add to the other half one
lined with buttered
cup of raisins, one cup of rolled almonds,
one cup of rolled
walnutH,
"\Vhen cold
B. G.
cut

and pour over

the cocoanut

into bars.

constantly.

boil
boil

cream.

paper,

MISCEllANEOUS.

GolrIen Ointment.-One

pound

the wax and lard

h(>......wax mp ted. one ounce of camphor
or ~.U1um oil. one ounce of l~udanum,
Haye all px('ppt
c1i,,~olve, \\ 1Iil(' fir~t two are melting.
W tlu'r wht n too hot. or you will
it
alnut
lli'(, d flnc] <.;mooth.

llll'clium mix and stir

('Y.' porate

readily when warm.

rapidly

put

\\;11

of

put

lard,

eight

ounces

into
Don't

the alcohol

of
gum, one ounce of
five ounces of alcohol.
to
them to-
lose mnch of the gum, as
Therefore when
and well
jlrs. L. C. Butler.
the process
tile d r !'Pllt method!i
in which
from ttw l' Ultl'y into the kitchen
the ba.sket of eggs,
'11 W.lIlt,
\\
flour, besides
to use.

a::;bilc expects

of uni'ifted

until

cool

])j(l you ( y,.r not;('(" two p('r~onR go throu~h

In , ..... I!,

. ,>
of (
tH'V ...)."
I........\11)11~,.,it'
th .. ]I Ii! of ~11~ \", L HI a <}llllltity
t\\ 1I•.'e or three tan

,1111 )ltHI:'
0,'
br'Il.!,'!
l'J 1\\ ...."'11"

. '!

;) a" lUuch buttcr

Buy your HATS and CAPS of BROAS, Lansing, Mich.

COOKING

RECIPES.

95

into

table

Then

cups.

is put

another

powder

another

flavoring

is spread

over with

the baking

she measures

cup to measure

and takes
to use.

Then she measures

the
into a pint bowl

flour she intends
three

ingredients
in
The kitchen
the sugar with
bulk.
cup her butter,
a cup. Next
out
the milk in another,
She has now a small bowl
what
and
is measUl'e(l
into the flour with a spoon, and a second spoon is u~ed tor
A !..nire is used
whatever
'rhe sugar
for the butter
is put
into it,
two or three jour-
then left while the eggs are beaten,
in quest
neys made to the pantry
forgotten.
a delay while the
there
the cake is in the
and papered.
for which
away twice as
in

pans are buttered
oven and the table is piled up with soiled dishes
an hour
many utensils
bulk also muat be replaced

'V hen the cake is mixed

into the mixiug bowl and the butter

and a fork to whisk up the eggs.

in the pantry.
" But how can one help using so many

and
of something

'1'11e ingredients

is again
Finally

really needed.

into the cake.

and putting

in washing

and how

is spent

as were

dishes,

stirred

can one simplity

this work ?', some One asks.

take

Let us

her mixing

c~kemaker will mix it.

see how a practical

In
to the sugar
into the bowl she will add the necessary
it
of butter
into
Tben setting it aside she will break the eg~s into
on
of baking
them

flour,
into it the right amount

the first place she will
and measuring
quantity
a cream.
a bowl
a newspaper
powder.
ready for the mixture.

them together

pans and set

and measure

and putting

theu butter

tho table

her cake

She will

quickly

sifting

it at

bowl

and

stir

tbe

Now she is ready to beat
it

adding

the eggs, separately
and
to the sugar
and mellowed by standing.
the half cup of milk is adJ('d, u!'ing tll('

or togetlH'r,
and butt(\r, which
ca~ily
and mixes
l"al11P
for both sugar and flonr, aIHl
l:itirred
tII("

ready to go into

the flour is added by degrees,

(lone service

and rapitlly

as required,
has softened
with the f'ggs,
cup which
has
last of all
and thoroughly
mixed.
pans, which are standing
Now make a snmmary

to the pantry,
used, and it reads: One trip to the pantry

and tho
for ('gg:-;,
one mixing bowl, one cup, one spoon, ono

articles
sugar and flour;
small bowl and one fork to wash up.

is

then

It
ready for it.
of the trips

Buy your CLOTHING of CHAS. BROAS, Lansing, Mich.

COOKING

RECIPES.

and some may say t.1mt it

This may seem a very useless

saving of time and dish
to
of dishes than is to wash a half dozen,
it certainly takes more time, and it is one of the "little
in the

run away with the minutes which make,
hours.

washing,
wash up a tableful
but
foxes" that
aggregate,

is no more trouble

Let

Take

hours.

a bag,

through

lemons.

a tablespoonful

twenty minutes,

Cough Remedy.-Put

Cream will not whip if either

whole and slice upon them eight
twenty-four
sugar, and boil
and strain
quired by cough.

six new laid eggs into a stone jar
them remain
Stir well and add one pound of lump
then add one quart of rum,
as re-
J. j1. McGrath.
if
and let all be perfectly
the froth made
The best churn has a single
inclined and
f;h'okcs, with the force in the down stroke.
Mrs. ]{ing.
the white of an egg quickly, add a pillch of salt;

the former, add just
cold.
in this way is apt
dasher.
use very short
A pint of cream should treble by whipping.

:Many persons use an egg beaten, but

To whip easily set the churn a little

too thick or too thin;

a little milk,

to be lumpy.

To beat

salt

.::ools, and cold egg froths quickly.

A hot strong lemonade takE'n at bed-time will break up

a bad cold.

'}'he uf'hps of hard coal sifted throuO'h a fine picce of

m u81in, I lind excpllent

for scouring stc(~i knives.

'Yhen

jfrs. Beal.
the pie is all
cloth about one
the edge
Mrs. Eliza E. Bush.
boilin~ water over them a.
Mrs. Lee.
to one
After
and
iuto a,

1
\('aplllg <-,ups of sugar,
constantly.

one tcanup of water
kettle.

Pour out

.

To Keep Pics from Running Over.-

:('ady ~or t h~ o~'e~. take a ~trip of white
1IH'11 Wl(~(', dl p It m cold water, and press around
of the pW.

To Ston · Rai~illS Easily.-Pour

f(.w mouwnb. then turn off.

To fOl)k
fillar! of
('of)klng t(]1 J'
00'
c

r'm2~(.f":?s.-.\dd
Il( rI iI''''. ano cook in n. porcp]ain
II
"S, at (
t.

two

TIlllll

\...\'" nUlch long(.r,

fitirring

FINE GOODS at LOW PRICES at BROAS', Lansing, Mich.

COOKING

RECIPES.

97

bowl, and. when cold,
as jelly from a
!ll0ld. The berries will seem very dry before the sngar
~s added, but
form
Marion Carpenter.
Jelly.

it can be removed

if more water

in they will

is put

;not

the

sixty

them;

salt over

Perfume for

Cologne.-Sixty

(To be prepared

sixty drops of lemon,

drops of oil of lavender,

bergamont,
one ounce of
Shake well.

drops of
sixty drops of orange,
essence of milk, one pint of alcohol.
Mrs. Ferry.
Jars
during the rose sea-
the rose leaves fresh every day and sprinkle
son).-Gather
turn and mix them often; when
a little
place them in the bottom of
you have a sufficient quantity,
a jar and cover them with a thin
layer of raw cotton and
sprinkle with powdered cloves, mace, nutmeg, alspice, cinna-
carda-
mon, orris root, caraway and fennel
rosemary,
mon pods and seeds, sprays of lavender,
sprinkle with a
or any highly perfumed
little strong vinegar,
oils of various
to the spicy odor of the
kinds.
Nellie M. Whitely.
jar.
a lump of chalk in vinegar,
times a day with the mix-

flowers or leaves;
cologne, and essential

Cure for Chilblains.-Dissolve

Sachet powder

seed (bruised),

two or three

also adds

thyme,

rub the chilblains
ture.

Persistence will effect a cure.

in.

Do this

a handful

An Ugly but Sure Curefor Chilblains.-Add

to a saucer of kerosene oil, mix thoroughly

saIt
before a very hot
subsides
a little
four times.

fire, heating
repeat

it well
the operation.

of
and app~y
\Vhen the paIn
three or
It is quite painful, but a sure cure ..Mrs. MarVin.
gum, one o~nce?f
one ounce of olIve OIl.
Jlrs. Merrifield.
two i?I
In tb18
for a
in the ice box it wIll keep four or five days.

~or three mormngs

To Use Eggs Economically in Cleansing Co,(ee.-Break
a coffee cup, beat, and fill up the cup wIth water:
way
family of four;

one ~gg will be sutlicient

white wax, one ounce spermaceti,
?\lelt all

Camphor lee.-One ounce of camphor

together

slowly.

Buy Children's Clothing of Chas. Broas, the One Price Clothier.

COOKING

RECIPES.

A Sure Curejor Goifre.-Ointment

two ounces of oil of bergamot,
ply before retiring
around the neck.

of iodide of potassium,
Ap-
for the night and wrap a piece of flannel
M 7'8. Marv'in.

to perfume.

sufficient

L se finely sifted coal ashes to scour steel knives.
Turn the wicks well down in the
to avoid

tube

lamps.

greasy

MEASURES.
LIQUID

MEASURE.

t J'-"ourtablespoonsful = one-half gill .
r Sixty drops = one teaspoonful.
. Eight
~ One tumblerful = half-pint.
ki. Two tumblersful = one pint.

tablespoonsful = one gill.

Two pints = one quart.
J.""ourquarts = one gallon.

DRY MEASURE.
tablespoonsful = one ounce.
tablespoonsful = one gill.

Four
Eight
Two gillo = one-half pint.
Two tumbleroful = one pint.
Two rints = one quart.
One quart of either
pound.
Oue pint of water = one pound.
rTen eggs = ono pound.

flour, sugar,

or butter = about

one

SO MER U L E S F' 0 R R0 A S TIN G, B 0 I L-

ING,

AND

BAKING.

Far Roasting Meats.-Onc

quarter

of an hour

for each

pound of beef.

To r03:-,t fowl:

chicken or duckling8,

from twenty-five

fl'om three-quarters

to one hour.

Spring

to thirty minute!;.

Buy your

I-Iats and Caps of BROAS, Lctnsing,

COOKI~G

RECIPES.

J\1ich.
99

Veal and white meats

mutton.

require

longer

time

than

beef or

to be used at
after' boilin~ for a few minutes

Boiling.-Meat
in boiling water,
be drawn back and allowed to simmel'.
into soup should
boiling should be carefully

table should always be put
it should
to be made
All meats while

into cold water.

skimmed.

be put

:Meat

Fowls

should be put

in very hot water, brought

then allowed to ~imlller until
large fowl.

Chickens
To Boil Fish.-Salmon

from twenty

is best

put

skimmed

thoroughly while boiling.

Cod-fish in boiling water,

to each pound of fish, find boil

allowing

rapidly.

tender;

about one hour
to thirty minutes.
in teJ)id water

about

eight minutes

Small
reached

fish should
boiling point

be put

in cold water, wlwn they have

they are then ready to sprvc.

and salt added to the wa.ter

is an improvement.

to a boil,
for a

and

Vinegar
Vegetables.-Almost

all vegetables

should be put

in boil-

ing water with a little sa't added.
boiled pudrlings

Puddings.-All

and never eease boiling,

ing water
ding: As soon as it COUll'S out of the pot dip it
of cold water and the cloth 01' mould will not adhere
Time.

to four hours.

from three

be put on in boil-
To di~h a. boiled pud-
ill a basin
to it,

should

Baking.-Time for bread,
For puddings,
For pies,

from olle-half
to heat of oven
fry properly

accordin~

about one hour.

from twrnty minutes

to one hour.

to tbrre-q"uartBrs

of an hour,

Frying.-To

your
Thi:i can be ascertained

fat or liquid must be boil-
ing hot.
in a small
piece of bread fOl' a few l.'('('ondH, if it ~et.s tirm and a dark
color
bc
placed on bll)ttiu%{ paper

in lard should
to T('lllove ouperfluou~ grcabe.

is in oro<.>r. ~\.ll di,.,hc:i fl'ird

hy dropping

it

Buy your Clothing of CRAS. BROAS, Lansing, ~Iich.

100

COOKING

RECIPES.

TIME TABLE FOR COOKING VEGETABLES.

Potatoes

..
Sweet

....

boiled
baked_n_

potatoes

boiled
baked

beans, boiledn

"

Green peas, boilcd
Shelled
String
Green corn
Asparagus
Spinach
Tomatoes,

fresh

n

..

----------15

-------30
--- ----45
-45
60
20 to 40
60

min.
"
"
"
"
"

__ 1 to 2 hours
25 to 60 min.

n

to 30

"

I hour
1

"

n

canned
n

Tomatoes,
Cabbage_n
Cauliflower n
Dandelions
Beet greens
Onions_ n __ n_n_
Beets
-
Yellow turnips
Parsneps
Cnrrots
White

turnips

~ hour
U to 2 hours
"__1 to 2
"
"
n_2 to 3

u

1 hour
n __ 1 to 2 hours
- __- - I to 5
"
I~ to 2
1 to 2
I to:2
45 to 60 min

"

USEFUL

HINTS.

in nourishment
Cheese is next
equal
to cheese.
is a little tainted,

are nearly
If meat

boiling it with a lump of charcoal
it quite fresh again.

Cocoa makes

a good breakfast,

best and cheapest

Tea should

be drank

of all.

the body ...

The difference

to butcher's meat,

onions

sprinkling
ill

charcoal

it, or
the water, will make

over

but oatmeal

porridge

is

once a day, as it prevents waste of

between

eating bread new and stale ~s one

loaf in five.

WEIGHTS

AND MEASURES.

Two cups of sifted 110UT- __ J pound I Eight ~caspo~m!;.of Jiquid __I ounce
Onepintofsiftedtlourn--I
One pint of white sligar
Two tablespoons

IOneg~\Iofhqul~_--------4
lOne plOt of

of Iiquid_ - 1 ounce I

lIqUId - - - - - - - 1

6

"

1

II

r STAH~,

Wholesale and Retail Dealer

in

HEAVY

A~ .. ND SHELF

GLASS AND PAINTS,

..

LARGEST ASSORTME:\'T OF

COOKING AND HEATING STOVES

In Central

Michigan.

213 autl 215 "'ASllING7'ON

A VE.J..VUE,

LAN"""SI~G-,

~IO:a:-

Everybody Should Know That

IS TIlE ONLY PLACE

l8'COLLARS

AND CUFFS

A SPECIALTY.

s. GH~~PI0N.

DEN TIS T.

..

Makes the Preservation or the Natural Teeth a Specialty.

I~articular

gh"cn to -the treatment
IHllEU rL~\RITI EH IN CHI LDHEN'S

attention

of

TEI~'rll.

Office 1().J- JY(t..~"i1tgt(),,, Aveuuc

North,

LANSING~

l\IICI-I.

Ladies, Misses' and Childrens'
FURNISHINGS

FINE

Receive llluch of my attention,

and you can always

fi nd the thing you are looking for in IllY stock.

Underwear, Hosiery, Gloves, Mitts,

COLLAltS,

CUFF:i, PANS, EhEBROIDERIES.
LINEN
RUCHINGS,
:bIATEBIALS,

STAMPED

GOODS,

TO JJTELS, EllEBBOIDEBING

NO VEL TIES

jlY JIAIB OltN.AlfIENTS,

FINEL.A.CES,

LAVE SCARFS,

And the justly

celebra.ted

ffiLLSIDE YARN ,
in Alnerica.
finest

l\:l1itt ing Yarn

'rhe

"W"hen it conl.cl!!i "to

GENTLEMEN'S

FURNISHINGS

YOl" WILL Fl~D A CO:\IPLETE LINE OF TilE

LATEST STYLES at RIGHT PRICES.
103 Wasbin[ton Ave.
ELGIN MIFLIN.