THEPOPULAR

COOKBOOK

NEW DEPARTURE!
One Month Free!

Dr. A. B. Spinney, of Detroit, also proprietor of
Eeed CitySanitarium, is coming to yourtown, where
lie will remain for one day only, to give the sick an
opportunity to consult him that cannot 6ee him at
his Sanitarium. The Dot-tor has so much faith in
the experience he has had in treating chronic dis-
eases
that he willgive one month's treatment and
medicine free. Also Free Surgical Operations
to allthose that are too poor to pay.
Allthat he asks inreturn la that every patient will
state to their friends the results obtained by his
treatment. All forms of chronic diseases
and de-
formities successfully treated. No man inthis State
has had such extended experience inthe treatment
of CATARRH,KYE, EAR. THROAT AND
LUNG DISEASES as the Doctor. He graduated
37 years ago from Cleveland, Ohio; was 15 years in
general practice; after that lectured as Professor of
Anatomy and Physiology in Detroit Homeopathic
for 2 years; was 3 years Superin-
Medical College
tendent of Alma and Ypsilanti Sanitariums. This
experience, combined withmany years' study inthe
ht'sr hospitals in the country, and examining and
treating thousands of chronic cases, has prepared
trim to cure when the general practitioner falls.
If;ivcyoubeen sick foryears? Areyou discouraged?
Call and see us; we willtell you whether we can
cure you ornot. Ifwe cannot cure you, we willtell
yon what relief we can give you.
IF~Remember, one month willbe absolutely free-
medicines, surgical operations and the benefit of all
our skill—to all who are too poor to pay. Our meth-
ods of treatment embrace all that is known by all
the schools, with the aid of electricity, that most
wonderful of all agents in Paralysis, Loss of Power,
Rheumatism, and alldiseases of the nervous system.
Go early, as my office is always crowded.
N.B.—Cancers, Tumors, Blood and Skin Diseases
cured by a new system.
Piles cured in from sto 30
days without the knife. Female and private diseases
of all forms treated successfully. Many patients
that cannot be treated at home can be cured at our
Sanitarium, which is incharge of the best of medi-
cal skill,under
the Doctor's direction. Terms for
the lowest of any sanitarium
board and treatment
or hospital in the United States.
to cure
every case of PILES and RUPTURE. Also, we
have a lying-in hospital department inour Sanita-
l*inm. Send for Journal.

Bemember, we give a written guarantee

THE POPULAR

SHIAWASSEE CO.

Cook Book.

A COLLECTION OF

TESTED RECIPES.

AllHistory Attests —

"That happiness for man—the hungry sinner—

Since Eve ate apples, much depends on dinner."

COMPILED BY THE

Ladies of the Church of Christ,

OP

OWOSSO, MICH.

1901.

The Times Printing Co.,

owosso, mich.

FOSTER 8K05.,

*1UNDERTAKERS *

FURNITURE and HARDWARE DEALERS,

Noted for selling goods
at a price where people
Can Afford to Buy. . .

W. Exchange St.,

OWOSSO.

LADIES!

-siw-

.^^r.

Try our excellent Flour, Lard,
Baking Powder, Dried Fruits,
or anything in the grocery
line needed in these recipes.

Ifyou want flflriTj; for the money,
THE BEST UUIILL TRY OUR . .

"UfMITC OTfln »
ffillIL OIIIK.

Money refunded for anything- from our store

that is not satisfactory,

W. A. RICHARDSON.

112 South Washington St.

DEDICATION.

Ingratitude, we dedicate this book
To our many friends who love to cook;
Who by kindly words and generous aid
Have helped our work so ithas paid.

Have cheered us on and bid God speed
To God's own children by Gospel freed;
May this small volume give health and skill
And assist earth's families to do God's will.

May sinners see in this broad land
That the Gospel and sunshine go hand in hand;
And all the blessings they now are given
Comes down from God through Christ inheaven.
—S. A. Strawn.

THE POPULAR COOK BOOK.

4

Lemon Pie. Grate the yellow of the lemon,

the
juice; put 1cup of cold water, with cup of sugar, on the stove: add
the juice anil yellow of lemon; when itcomes to a boil, stir in 1large
tablespoonful corn starch, with yolk of l egg iwet corn starch and
egg with ;i little cokl water); bake your crust,
in Oiling;
make frosting of the white, sweeten

then squeeze

and cover.

then put

Mis. Arthur Burhans.

Cream Put (No. I).—One pint rich, sweet mill;, % cup siifjar. L'
Cream Pie (No. 1).
vjjrs, 1 tablespoon corn Starch or Hour; cook over water; previously
tliis is all till ready to serve;
Lave the crust
then cut the pie into pieces and place cm pie plates, and cover each
cream, sweetened and flavored, a
piece over with whipped sweet
little of each; vanilla and lemon extract

linked; add the Oiling;

is hcst.
Mrs. I.M. Kilbourn.

Cream Pie (No. 2). One egg, save out white: '... cop sugar, 1 cup
sweet milk. 1 tablespoon butter, a littlenutmeg;
thicken with a large
spoonful flour, nibbed into the SUgar; pour into the crust and bake;
cover with a frosting made of the white, beaten Stiff and sweetened.
Grace Houghton.

Tarts.— Two-thirds teacup of lard, 2 tablespoons of water. 1 table-
Tarts.
the white of 1egg, beaten stiff; % teaspoon of soda,

spoon of sugar,
1 teaspoon of cream of tartar.

Mrs. W. 11. Simmons.

Sugar Pie.— Two cups of brown sugar, % cup of butter, % cup of
Sugar Pie.
flavor with nutmeg; pour into pie

milk, 3 eggs; mix all together,
pans lined with crust, and bake. Mrs. E. T. Yager, La Grange. Ky.

Mince Meat. One peck of apples, 6 pounds of meat, 2 pounds of
suet, 3 pounds of raisins, 3 pounds of currants, 1pound of citron,
% pound of candied lemon, 1pint of boiled cider, sugar and spice to
taste.

ss*rs- Geo. Sprinkle.

LIST OF CONTRIBUTORS.

Mrs. C. E. Auiler, Owosso.
Olive Auiler, Owosso.
Jennie E. Archer, Owosso.
Mrs. J. Allen, Corunna.
Mrs. Fred Aberle, Owosso.
Mrs. James Aten, Owosso.
Mrs. J. H. Alliton,Owosso.
Mrs. Leslie Bradley, Owosso.
Mrs. Arthur Burhans, Owosso.
Mrs. W. S. Beebe, Owosso.
Mrs. W. H.Bigelow,Owosso.
Mrs. B. W. Brewer, Owosso.
Mrs. M.T. Boyce, Owosso.
Mrs. N. S. Boyce, Owosso.
Mrs. W. Borem, Owosso.
Mrs. Harriet Bates, lonia, Mich.
Mrs. E. A.Bates, lonia, Mich.
Mrs. Jennie Brooks, Owosso.
Mrs. Henry Beswick, Owosso.
Aunt Ella Benson, Owosso.
Mrs. E. E. Bentley, Owosso.
Mrs. W. H.Baker, Owosso.
Mrs. S. J. Baker, Owosso.
Mrs. Ed Boyer, Owosso.
Mrs. C. Craft, Owosso.
Mrs. A.B.Crane, Owosso.
Mrs. D.M.Christian, Owosso.
Mrs. J. J. Chapman, Owosso.
Mrs. Odell Chapman, Owosso.
Mrs. Mary O. Chapman Owosso.
Mrs. Phoebe Cronk, Owosso.
Mrs. Fred Conklin, Owosso.
Mrs. J. S. Colby,Owosso.
Mrs. Georgia Colby, Corunna, Mich.
Mrs. J. A.Colby, Owosso.
Mrs. R. D.Crawford, Owosso.
Mrs. R. W. Crawford, Owosso.
Miss Crawford, Owosso.
Mr.B.S. Converse, Owosso.
Mrs. EfHe Converse, Owosso.
Mr.C. A.Conner, Owosso.
Mrs. Jennie Carr, Owosso.
Mrs. Julia M.Cooper, Owosso.
Mrs. W. E. Collins, Owosso.
Mrs. Minta Crampton, Owosso.
Mrs. Bertha Clark, Owosso.
Mrs. J. Cook, Owosso.
Mrs. W. E. Cook, Owosso.
Mrs. Cummings, Owosso.
Mrs. M.Carlands, Owosso.
Miss MyrtleDavenport, Owosso.

Mrs. Hugh Douglass, Owosso..
Mrs. C. E. DeWitt, Owosso.
Mrs. M.C. Dawes, Owosso.
Mrs. Georgia Dean, Owssso..
Mrs. J. J. Donelly, Owosso.
Mrs. R. A.Dunham, Owosso.
Dorcas Home, Owosso.
Mrs. J. C. Dingman, Owosso.
Mrs. C. Dingman, Saginaw, Mich-
Mrs. H. C. Dolloft,Owosso.
Mrs. C. Donigan, Owosso.
Mrs. G. M.Edwards, Owosso.
Mrs. Louisa Edgar, Owosso.
Mrs. J. D.Estes, Owosso.
Mrs. W. Ege. Owssso.
Mrs. F. W. Esslg, Owosso.
Mrs. J. W. Essig, Owosso.
Mrs. C. Flint,Owosso.
Mrs. J. Findlater, Owosso.
Mrs. S. A.Ferguson, Owosso-
Mrs. W. D.Fuller, Owosso.
Mrs.Jennie Fish, Owosso.
Mrs. H.Frleseke, Owosso.
Mrs. H.C. Frieseke, Owosso.
Mrs.A.S. Fair, Corunna, Mich..
Mrs. Bertha Fullny,Owosso.
Mrs.Fox, Owosso.
Mrs.Fuller, Owosso.
Mrs.Ferry, Owosso.
Miss Ida Fertean, Owosso.
Mrs.Crawford Fields, Owensboro, Ky:.
Mrs.Catherine Gay, Owosso.
Mrs.A. H.Gillett, Owosso.
Mrs. Arthur Gray.lOwosso.
Mrs. H.B.Gale, Owosso.
Mrs. Addie Granger, Owosso.
Mrs. A.W. Green, Corunna, |Mich..
Mrs. F.H.Gould, Owosso,
Mrs. G. Goodwin, Owosso.
Mrs. H.B. Gates, Owosso.
Mrs. Harry Haight, Owosso.
Mrs. B.H.Hadsall, Owosso.
Mrs. Fred Hartshorn, Owosso.
Mrs.Geo. Haskell, Owosso.
Mrs. D.R. Hurst, Owosso.
Mrs. O-C. Hobart, Owosso.
Mrs. C. Hall, Owosso.
Mrs. W. A.Hoenshell, Owosso. -
Mrs. N.A.Hoenshell, Owosso.
Mrs. Dr.F.;F. Hoyer, Owosso-
Mrs. S. E. Halsey, Owosso.

You Never Die t.wi-m
. . . THE: ...

\hTM *KT%TEMIII

FOR WE REPRESENT

Modern Ideas of Protection

WITHOUT THE LODGE.

Equity, Security, Fraternity, Business.

An American Fraternal Beneficiary Society, Furnishing
Death Benefits of
Disability Benefits of
Old Age Benefits of

$1,000 $1,500 $2,000
2,000
1,000
1,000
2,000

$500
500
500

1,500
1,500

$2,500
2,500
2,500

OnlyOne Monthly Payment Required to Secure the Above Benefits.

No Extra Cbarge for Lodge Dues or Per Capita Tax.

No Double Headers. No Restriction as to Travel

A Thoroughly Representative Organization Admitting

Both Men and Women to

EQUAL BENEFITS AND
EQUAL PRIVILEGES AT
EQUAL COST.

A RESERVE FUND,
SELECTED RISKS
AND AN OPEN LEDGER.

COPYRIGHTED.

INCORPORATED UNDER THE LAWS OF THE STATE OF MICHIGAN.

See W. D. FULLER, Sup. Deputy,
For terms to solicitors, conditions of certificate, plan of
operation, etc., at 120 N. Washington St., Owosso, Mich.

THE POPULAR COOK BOOK.

7

Mrs. Ellen Hughes, Owosso.
Mrs. Dr. Hiller,Owosso.
Mrs. Grace Haughton, Easton, Mich.
Mrs. Chas. Haughton, Easton, Mich.
Mrs. IdillHill,Owosso.
Mrs. Dr.Jarvis, Owosso,
Mrs. Mary Johnson, Owosso.
Mrs. Maud Jennings, Owosso.
Mrs. Fred Jacobs, Corunna, Mich.
Mrs, Nettie Jacobs, New Lothrop, Mich.
Mrs. G. P. Kerby, Owosso.
Mrs. F. M. Kilbourn,Corunna, Mich.
Mrs. Tod Kincaid, Owosso.
Mrs. Nettie Liilie,Owosso.
Mrs. Julia Lucas, (>wos~-o.
Mrs. Adah Lovett, Owosso.
Mrs. Lizzie Liter, Siterberry, 111.
Mrs. E. S. Laverock, Owosso.
Mrs. W. H. Lowell, Owosso.
Mrs. Anna Linple,Owosso.
Mrs. Gertrude E. Layton, Omaha, Neb.
Mrs. E. Millerd, Ownsso.
Mrs. W. Marshall, Springfield, Pa.
Mrs. Mary Moore, Ontario.
Miss E. McCalliard, Lincoln, 111.
Mrs. Mltohel, (Owosso.
Mrs. Emma McCarty, Owosso.
Mrs. G. B. Mcl'aughna, Owosso.
Mrs.Mcßain. Owosso.
Mrs. Miliskey,Owosso.
Mrs.Georgians C Millick,Owosso.
Mrs. C. F. Mather, Owosso.
Mrs. Lucy Miller,Owosso.
Mrs. C. F. Martin, Owosso.
Mrs.Charlie Morton, Owosso.
Sarah Neft*. Owosso.
Mrs. NelT, Owosso.
¦Mrs. A. Northway. Owosso.
Mrs. H. S. Northiip, Owosso.
Mrs.Ami Nelson. Owosso.
Mrs. Xiblock. Owosso.
JMrs. Albert Osmer, Owosso.
Mrs. Alfred E. Osmer. Owosso.
Mrs. M.G. Osburn, Owosso.
Mrs.James Osburn, Owosso.
Mrs. Walter Osborne, Owosso.
Mrs. Mary Osborne, Owosso.
Mrs. Warren Pierpont, Owosss.
Miss Mary Pulaski, lonia, Mich.
¦¦wMrs. O. A*.Palmerton. Owosso.
Mrs. Cora Pearsall, Easton. Mich.
Miss Ethel Payne, Owosso.
Mrs.J. C. Quayle. Corunna. Mich.
Mrs.G. M.Richardson. Owosso.
Miss Ivah Richardson. Owosso.
Mrs. W. A. Richardson, Owosso.
Miss Myrtie Richardson, Owosso.
Mrs. F.B. Richardson. Owosso.
Mrs. Mary Richardson, Owosso.
Mrs.Emma Richardson, Owosso
Mrs.Emma Robbtns, Owosso.
Mrs. J. H.Robbins, Owosso.
Miss Charlenu Robbins. Owosso.
Mrs. John Rose, Lansing, Mich.
Mrs. Edward Rose, Owosso.
Mrs. W. A.Rosencrans,
Mrs. Kost'ncruns. Owosso.
Mrs. A.Mason. Owosso.
Mrs. M.Bunker, Owosso.
Mrs. B. D. Bartrem, Owosso.
.LizzieBartrem, Owosso.

Corunna, Mich.

Mrs. A.Rourk, Owosso.
Mrs. Mazie Rourk, Owosso.
Mrs. Geo. C. Reineke, Owosso.
Mrs. Will Rossman, Owosso.
Mrs. F. J. Raymond, Owosso.
Mrs. Servy Rice, Owosso.
Mrs. W. P. Ross, Owosso.
Mrs. A. Reed, Owosso.
Mrs. L.H.Retan. Owosso.
Mrs. Sarah Shanafelt. Owosso.
Mrs. Lunette 10. Stroup, Owosso.
Mrs. E. Southworth, Owosso.
Mrs. Julia Shire, Owosso.
Mrs. Geo. Sprinkle. Owosso.
Mrs. Susir sprinkle, Owosso.
Mrs. Mary Sclily. Owosso.
Mrs. Judge Smith, Owosso.
Mrs. C. B. Smith, Easton.
Miss Martha Smith, Owosso.
Mrs. Geo. Sample, Owosso.
Mrs. F.M. Seelye, Owosso.
Mrs. S. A. Sirawn, Owosso,
Mrs. ,1. A. Stilton, Owosso.
Miss Edit h Sui ion. Owosso.
Mrs. J. W. Sutton, Owosso.
Mrs. Anna Bummers, Norwalk, O-
Mrs. Hannab Simmons, Owosso*
Miss Myrtle Simmons, Owosso.
Mrs. g. Springer, Owosso.
Mrs. John Squires, Owosso.
Mary Salisbury. Owosmk
Minnie Shotwell, Owosso.
Mrs. J. A. Scott, Mendota, Wis.
Mrs. M.L. Stewart, Owosso.
Mrs. H. Sidmnn, Owosso.
Mrs. Bertha Tiffany, Owosso.
Mrs. S. M. Townsend. lonia, Mich.
Mrs. J. M. Terbush. Owosso.
Mrs. Pauline Turek, Saginaw, Mich.
Mrs. P. Thomas. Owosso.
Mrs. E S Thayer, Owosso.
Mrs. C. B. Thorn, Owosso.
Mrs. J. N. Thorn. Owosso.
Mrs. C. E. Underwood, Easton, Mich.
Mrs. S. O- Underwood, Owosso.
Mrs. W. D.Underwood, Owosso.
Mrs. D.H. Van Ever, Owosso.
Mrs. Amney Van Ever, Owosso.
Mrs. A.E. Van Der Veer, owosso.
Mrs. H.F. Witmer, Wilkinsburg,Pa.
Mrs. Geo. Wright,Owosso.
L.Wallis, Saginaw, Mich.
Mrs. H.J. White. Owosso.
Miss Edna AVhite. Owosso.
Mrs. N. Ward, Gwosso.
Mrs. E. Wolverton, Owosso.
Mrs. Dr.P. S. Willson, Owosso.
Mrs. C. H. Willson. Owosso.
Mrs. Geo. Wilbur, Owosso.
Mrs. H. P. Wolover, Owosso.
Mrs. A.E. Westfall. Owosso.
Miss May Watson. Owosso.
Mrs. Emma Whited. Owosso.
Mrs. Tillie Whited, Owosso.
Mrs. C. M. Young. Owosso.
Mrs. E. T. Yager, LaGrange, Ky.
Mrs. Fred Zimmerman, Owosso.
Mrs.J. Springer, Owosso.
Mrs. E. Conant, Owosso.
Mrs. Conant.
Mrs. W. L.Tucker, Owosso.

8

THE POPULAR COCK BOOK.

mew IHlational IBotel,

S. C. L.BROWN, Proprietor,

Corner Main and Washington Streets,

OWOSSO, MICHIGAN.

Yarmen !owosso BBsniii

Could prepare you for a good position. If you wish to>
a thorough Bookkeeper, a rapid Stenographer,
become
or an expert Penman, you should enter this school at
once. Several placed in situations since vacation.
Send
for 40-page photographic souvenir or visit the College.

A. J. CADMAN,Principal.

you Can Get

A lscLunch,

From '3 10 2°'clo<*-
SpEC|AL mm

A Cood Cup of Coffee,

A Good Dish of Cysters,

Ham Sandwiches, Steaks, Ham and Eggs, Chicken, Etc.

at any time of day, from 7 in the morning until 1o'clock at night.

CONNOR'S LUNCH ROOM,

Opposite Postoffice,

L.W. Simmons, President.
John Dbiscoll, Vice-President.

OWOSSO, MICH.

W. A.Hosenkbans, Cashier.
"W. F. Gallagher, Asst. Cashiers

The Ist National Bank,

of CORUNNA, MICH.

Capital, $50,000.

Surplus, g8,250.

Roger Sherman,
A.Garrison,
L.W. SIMMONS.

DIRECTORS:

John Dkiscoll,
VV. D. Gabhison,
T.M.EULEB.

H.A.Nichols,
W. P. Gallagher,
W. A.KOSKNKRAXS.

THE POBULAR COOK BOOK.

9

'Jmtf^t^EW PrUINIIIIIQ STOVES, RANGES

rtnll'"ULßn

ANDFURNACES.

Bgg

Pef C6nt mOre heat ailli'"Unli"

~~~~

w

I -
|-"-"

SUNB^ST^^/
f^ENINSI'LAR/ f,' %[h I vr "
' /¦'

nation with 50 per cent less
than any ordinary
Base Burner, and which
is covered by U. S. and foreign patents and made by the
Peninsular Co. exclusively.
1Cook Stoves

f~

fc-g fuel

}

and Ranges
the line is complete and
at prices to suit all.

{*&• g^^-j
•^£$jJQJr\
g^^^^^^^^y

BUILDERS'

MATERIAL,

.

.Jf- 3fy

PENINSULAR

Carriage and Wagon Wood Work, Carriage and Heavy

Hardware, Blacksmiths' Tools and Supplies, MillSup-

plies, Paints, Oils, and House Furnishing Ooods.

Owosso Hardware Co.,

Corner Washington and Main Sts.

10

THE POPULAR COOK BOOK.

EEV. S. A. STRAWN, Pastor of Church of Christ,

and family, 518 E. Williams St., Owosso, Mich.

Directory of Church of Christ,

Cor. Oliver and Hickory Sts.

Preaching each Lord's Day at 10:00 A.M. and 7:00 P. M.
Bible School, 11:30 A. M.
Junior Endeavor, 4:00 P. M.
Senior Endeavor, 6:00 P. M.
Mid-week Prayer Meeting Thursdays, 7:00 P. M
Church Officers' Meeting, 2nd Tuesday ineach month, at

7:00 P. M.

at 1:30 P. M.

2:00 P. M.

7:00 P. M.

2:00 P. M.

Ladies' AidMeeting, Ist and 3rd Fridays ineach month,

Pauline Circle Meeting, Ist Tuesday in each month, at

Grace Society Meeting, Ist Tuesday in each month, at

C. W. B. M. Meeting, 3rd Tuesday of each month, at

THE POPULAR COOK BOOK.

11

Biographical Sketch of S. A. Strawn.

Such was the example that

Among the younger clan of strong preachers

the subject of this sketch deserves honorable mention.

in the Church of
Christ
S. A.
Btrawn w;is born on n farm near New Cumberland, Ohio, July 18,
lst;4. Mini beilce is now in the early prime of a vigorous manhood.
He started to school when but three yean old, and at five could
read i» the Third Reader. Between hi* school days he cultivated
a tine physical constitution by bird labor on the farm. Nor was
his moral and spiritual nature neglected.
From early life both his
parents had been Christiana, and theirs was eminently a Christian
these godly people set before
home.
their children that not only did they turn to the Lord early in life,
but four of the suns arc preachers of the gospel, T. D., C. 11., J. W.,
and the subject Of
sixteen
years old lie confessed his Savior, and was baptised by his brother,
.it Augusta, Ohio. At
C. 11.. ami united with the Church of Christ
nineteen and twenty he taught a country school for two years, and
in 18S5 -when twenty-one 3'ears old, he entered Kentucky Univer-
sity at Lexington and remained five years, graduating in the English
I>es Moinek,
course.
lowa, graduating with honors, and the same year received a classi-
cal diploma from Kentucky University. During the last two years
of his college life at Lexington he worked in the Chestnut Street
the last year having charge of it, and left a church that
mission,
soon became
The last year he also preached once
a week at the jail under the auspices of the W. C. T. U.

In 1880-91 he attended Drake University at

this Sketch. When Mr. Strawn was

self-supporting.

this witness:

While at Drake University he preached at Elliott, lowa, closing
his work there in January following his graduation. Of his work
there a well known minister bears
"Elliott, lowa,
Dec. 27, 1891. To whom it may concern: Iam here for a few
days' meeting, and as Bro. S. A. Strawn contemplates
think it my duty to make a statement
work here, but not at his suggestion. Elliott is a hard field, and I
do not know of one who could have succeeded
as well as Bro.
Strawn. He has shown more than ordinary wisdom in managing
Besides he has succeeded
serious difficulties among the members.
in the work, and others who
in enlisting the younger members
were entirely indifferent in regard to their duties, and about
twelve
new recruits. Imake this statement by reason of duty to a faith-
ful servant of the Master.

as to the character of his

leaving, I

G. SNELL, Spencer,

lowa."

On March 3, 1892, Mr. Strawn was married to Miss Julia Yager,
for him. Two bright

of La Grange, Ky., wlio is a true help-meet

12

THE POPULAR COOK BOOK.

children, Anna May anil Joel Frank, ages 8 and (5, hare come t»
brighten their home and bless

their lives.

Early in 1892 Mr. Strawn became pastor of the church at Liter-
berry, 111., and remained there two years. During his ministry there
one third, a large Endeavor
the church increased its membership
Society was organized, and an addition built to the house. And
the wishes of the church he closed at Literberry to accept
against
a call to the larger field at Jit. Carmel,

111.

"Mt. Carmel,

Mr. Strawn remained at Mt. Carmel over a year, and did a good
work. The first year of his pastorate
in that city there were 10T
to the church, Mini pledges made to pay a .s2.i>oo debt.
additions
Upon leaving Mt. Carmel he received
from
the church:
ISO"). To whom it may
concern: This is to certify that S. A. Strawn has been pastor of
the Christian Church at this place the past year, and as such lias
in prayer
given good satisfaction. As an organizer
and Y. I", s. c. E., he is by far the best we
meetings, Sunday-choot,
have ever had here, and we cheerfully commend him tv any church
that may want a first class pastor whose character
re-
proach.

the following letter

111., Feb. T.\,

and worker

is above

ELDER JAB. I-:.
ELDEB P. M. BAIKD."

tNSKEEP.

Soon after leaving Mt. Carmel, Mr. Straws received the following
from a prominent preacher who knew him inti-
high testimonial
"To all whom this may come, greeting: Ihave known
mately:
Bro. S. A. Strawn for years, first, as a student
in Kentucky T'ni-
versity and Bible College, and.
it is
witli great pleasure that Isay that Iknow him to be a refined and
cultured Christian gentleman, a fine scholar, a good preacher, and
one of the best pastors Iever knew. Xo pastor occupies a larger
place in the hearts of his people than he did at Literberry, 111.
To-
know him, and to understand him, is to love him.

as a pastor. Hence

second,

June 20, 1895.

L. SWINDLE.

Minler, 111."

there, among other

Mr. Strawn's next pastorate was in Mattoon, HI., and during his
things, a $14,000 chinch building was
labors
nearly completed. His work there was a very laborious one, and
when he left the city the official board of the church game him
"Christian Church. Mattoon,
the following flattering testimonial:
111., July 12. IS!W. To the Disciples of Christ wherever
this may be
presented, greeting: We hereby recommend Bro. S. A. Strawn as
a worthy minister of the Gospel of Christ, and a true Christian
a practical Bible
gentleman. He is a clear and fluent speaker,
teacher, an active pastor, a successful organizer, a good manager
Sunday-
of all departments

of church work, and an enthusiastic

THE POPULAR COOK BOOK.

13

school and missionary worker. He came here before we began to
build, and preached for us about eight months (until our old house
\v;is sold and torn down). We consider Bro. Strawn combines Un-
organiser,
qualifies of a successful
superintendent, Endeavor worker, prayer meeting
Sunday-school
leader, and missionary instructor.
Sister Strawn is ulso :i capable
and active worker.
o. c. scott. Clerk."

preacher, pastor, evangelist,

The above words are surely sullicicut

to satisfy the must fastidi-
time before leaving Mattoon Mr. Strawn received a

ous. Some
letter enclosing the following appreciative words from the writer:
"June 16, 1896.

To whom it may concern:

This is to say that Ihave been Intimately acquainted with Bro,
S. A. strawn for three yc.-u-s. baring assisted him in a month's
meeting and knowing him well Otherwise. He is ¦ wise and ener-
getic pastor, a good preacher, and an excellent Christian gentle-
man. He has bad unusual educations! advantages, and willdo good
i most heartily commend him to any church ir
work anywhere,
need of a pastor.

A. MARTIN,

State Evangelist of Michigan."

His next pastorate was at Bucyrus, Ohio, where he remained ovei
a year, adding many to the church. During his term of service here
he preached considerably
taming the peo-
ple to the Lord and building up church and Sunday school. Upon
leaving Bucyrus the church gave him the following letter:

in surrounding country,

Yours for the Master.

W.M. CARIB,
C. L. KBY.
L. F. ANDREWS."

"Bucyrus. Ohio. July 7. 1897.

To whom it may concern:
As Bueyrus is considered

the hardest

stubborn obstacles

to be one of the hardest

fields in this
in the state), we feel like saying
district (and perhaps
that Eld. S. A. Strawn has been a wise and efficient worker during
the past year, conquering the most
in a way
that showed more than ordinary wisdom. He has been quite suc-
in the revival meetings of the year in bringing in new re-
cessful
cruits and enlisting all in the work of the Master. As an organizer
for church work he has no peer.
of church
and cul-
work he is 'thoroughly furnished.' He is well educated
tured, a good preacher
teacher. He can not but
be loved by those who know him and understand
him. Sister
Strawn is also an excellent worker in her sphere, and can not be
too highly recommended.

In all departments

and an excellent

14

THE POPULAR COOK BOOK.

His next pastorate was at Lowell, Inil. The following is his
record there during the year: Sunday-school held its own; Senior
Endeavor grew from 13 to 47, and about $50 was raised; a Junior
Endeavor of 42 members was organized and $25 raised; Ladies' Aid
from 10 to 40;
Society raised .$202;
church contributed to missions $102;
to the
the pastor made 1,100 calls, and preached 204 sermons; and
church;
nearly $1,300 was raised during the year. The Lowell Tribune
spoke in high terms of his work.

the prayer meeting increased

there were 38 additions

Before locating elsewhere Mr. Strawn received

the

following

splendid testimonial from the State Secretary:

"Logansport, Ind., Dec. 28, 1898.

To whom it may concern, greeting:

It gives me the greatest of pleasu/e to certify to the unspotted
Christian character,
the high pulpit ability, the untiring pastoral
work, the industry as a constant student, of Bro. S. A. Strawn, of
just closed his work with the Christian
Lowell. Ind.. who has
Church at that place. Iwould not know any of our preachers
to
whom Iwould rather cite a church in need of a faithful, consci-
entious, and able preacher of the Gospel, than to Bro. Strawn. He
willnever do anything for which any church willhave to apologize,
to any
but will be a constant
church for which he may be called to labor. Iam particularly
anxious that he find a pulpit in Indiana.

and growing source of strength

Fraternally in Christ,

T. J. LEGG."

Considering the official source whence

these words come,

there

are few men who ever received a higher recommendation.

Mr. Strawn began in his present

field in May, 1899, and since he
began has received 41 additions to the church, and has been active
In every good work. The following words will tell the story of
his work in Owosso:

"Dec. 2, 1900.

To all whom these presents may come, greeting:

We, a committee appointed by the board of the Church of Christ,
Owosso, Mich., wish to say, through the agency of this book, that
Bro. S. A. Strawn came to us over 18 months ago, and found us as
a church in a most deplorable condition, having been without a
pastor for five months. And now,
thanks to his earnest and per-
sistent Christian work, and godly walk as he has gone in and out
before the congregation, he has placed this society In a splendid
condition to do efficient work for the Master. As an organizer and
builder, we believe he has no superior and few equals.

We would think this statement

incomplete without a cheerful

THE POPULAR COOK BOOK.

15

recommendation of Sister Strawn, who has been :m efficient helper
In all her husband's work—ln Sunday-school, Christian Endeavor
In a word to know Brother and Sister Strawn is
and tlie church.
to love them.

.1. RAYMOND,
P.
A. Ij.BPBINKLE,
H. L. NORTHUP."

it best

Thus we have given a brief account of a very busy and useful
to let those who knew Mr. Strawn
life. We have thought
Intimately tell their story In their own words, and there are few
:is to their character and
men who could find stronger endorsement
ability. And as
is still several years under
forty, we may hope that his best work is yet to be done. May the
Guiding Hand ever direct him and his loved ones into paths of
usefulness

this faithful minister

and peace!

A. MARTIN,

General Evangelist . liuncie, Ind.

16

THE POPULAR COOK BOOK.

HALL BROS.
Pillsbury Best Flour.

ARE AGENTS FOR

ISPThis Flour received the
grand prize at the Paris Ex-
position for making the best
bread and most
loaves to the
barrel. Makes 40 loaves more
than winter wheat flour to the
barrel. .Try a sack.

HALL BROS.

Cor. Main and Ball Sts.

UP TO THE MINUTE AGENCY.
THE COMMERCIAL COMBINED POLICY.-HOOO Lire,$25.00 Accident, and $25.00
Bicycle Accident, written by the old reliable United States Casualty Co. of New York.
Gives you Insurance against loss of Keys. Baggage or Parcels; Costs $1.00 per year.
TIME PROTECTION by the PHCENIX of Benton Harbor. Mich. Protects against
Accident ami Sickness; Costs $1.00 per month.

our specialties:

OLD LINE.—The Conneticut Mutual Life.—All-modern policies given.
THE TONTINE SURETY CO. of Detroit, 3yearsokl.

passed to surplus above liabilities: Contracts mature in15 months:
This is the pure science of contracts.

150.000 capital :over $70,000
25 per ct. profit.
And whiie waitingwe take your measure for one of those popular Suits known as

The Kaufrnf.mil. made to your order and pleasure.
Room Jfo. I.Howe Building(up stairs)
205 North Washington St.. Owosso.

t.A.DICXLI» ITlgl.
» DVCDIV Wcrf
Pianos, Organs, and flachines,

(See samples.)

/¦>

C^ AT BOTTOM PRICES.

Sole Agent for the Clebrated LEHR Pianos and Organs,

and Standard Sewing Machines.

Goods kept at my house, two miles east on Main St.
<§p^GEO. J. SAMPLE.

THE POPULAR COOK BOOK.

17

SOUP.

Tomato Cr eam Soup. Put through a colander 1 plot of Cooked
tomatoes; place in a porcelain kettle over the stove with .m piece of
soda of the size of a pea. Iftills amount of soda nearly takes away
the sourness, It is enough; if not, add until it does.
Salt as much
again as ordinary soup; add a piece of butter, and pepper, and two
pints rich milk. Let only come to a boil, then serve Immediately.
Mrs. A. E. Ferry.

Potato Soup. Boil % dozen

large potatoes, mash through a
colander; add 2 quarts water and 1 quart milk, a piece of butter
to taste, and 3 or 4 crackers
the size of an egg; pepper and salt
rolled fine; let come to a boil, serve. Ifdesired, an onion may be
added.

Mis. <;. Craft.

Tomato Soup. One quart of tomatoes, 1 quart of water; stew
until soft: :uld l teagpoonful of soda, and allow it to effervesce i
then add 1quart of boiling milk, salt, butter, and pepper
to taste.
then strain, and serve very hot. A little rolled
Boil a few minutes,
crackers may be used.

Jennie E. Archer.

Pea Soup. Two quarts beef stock. 1 pint of split peas. 1 small
baga, 1small onion, 2 small carrots, 1 small stick celery, vegetables
chopped fine; season to taste.
in cold water over
night. Cook until vegetables are tender.

Mrs. B. H. Hadsall.

Soak the peas

Noodle Soup.

Tomato Soup. Grate 2 large potatoes, add 1 quart of water, boil
until thick and clear, strain 1 quart of tomatoes, and add to the
above; let come to a boil, add % cup of butter, salt and pepper
to
taste, let boil 5 minutes; serve hot. Delicious.
Noodle Soup.—Put a nice soup bone into sufficient cold water
to allow it to be
and place upon the stove as early as practicable,
nearly done ¥z hour before dinner, at which time the noodles should
be added. To make the noodles, add 1 cup of flour, a little to a
well beaten egg, knead and roll as thin as possible, dredging well
with flour, roll up snugly, and slice very thin from end, shake out
and add to soup.

Georgianna Mellick.

Mrs. C. E. Auiler.

Favorite Tomato Soup. Take a pint of canned tomatoes, with
1quart of water, let it come to a good boil, then put In% teaspoon
soda; while this is foaming pour in 1pint of good milk, tablespoon-
ful of butter, % pint of crushed crackers, and salt and pepper
taste; serve at once.
Mrs. S. A. Strawn, Owosso.

to

18

THE POPULAR COOK BOOK.

FISH.

Scalloped Salmon.

Fried Fish. Prepare fish for cooking, beat an egg, dip the fish
in the beaten egg, roll in graham flour, dip again in the egg and
fry in hot butter or lard till tender; salt
Scalloped Salmon. —One can of Salmon, drain off the oil and re-
move the large bones; butter
the pan, place a layer of cracker
then a layer of salmon, pepper and salt and butter; thus
crumbs,
continue until the pan is filled; pour in sweet milk until covered,
and let stand 20 minutes, bake in a moderate oven 45 minutes;
serve hot.

Mrs. G. M. Edwards.

Myrtle Davenport.

to taste.

Stew oysters

Oyster Patties.

season with salt, cayenne, a pinch of mace,

in their own liquor, then cut In
to a
pieces, add a teaspoonful of flour, 1 tablespoonful of butter
two or
dozen oysters,
three tablespoonfuls of cream, mix well, place In patties and serve
hot. Line pattie tins with rich puff paste, place between paste
and lid a small piece of bread, bake, remove lid and bread, fillwith
mixture, replace lid and serve hot.

Mrs. Leslie Beadley.

Stuffed Oysters.

Scald in their own juice 100 oysters, drain
and chop, add a small loaf of stale bread, moistened with the juice,
to taste.
three large spoonfuls
Beat in three eggs, and pour the whole into a pan with a table-
spoonful of melted butter (having drained off the superfluous juice);
shells with the mixture and sift powdered crackers on
fill oyster
top. Bake until brown, with a little butter on top.

fried onions,

chopped,

seasoning

Miss Edna White.

THE POPULAR COOK BOOK.

19

CHICKEN AND TURKEY.

Chicken Loaf. Boil a fowl until the meat falls from tin- bones.
Strain and put the liquor again into the sauce pan; reduce it to one
and one-half pints, adding one quarter box of Cox gelatine (soak"cd).
Lay a few slices of hard boiled eggs on the bottom of a plain mold;
layers of white and dart meat of the
fill the mold with alternate
in the mold,
chicken.
set it away in a cool place to harden; it will become a .idly.

the liquor ami pour it over the meal

Season

Mrs. James Osburn.

Chicken Pie.

stew chickens until tender;

line the sides of a
deep dish with nice pastry; put in the chicken, and the water in
which it lias boiled iwhich should be but half a pint); season with
loosely with
a large piece of butter, salt and pepper, and then cover
onist. While this is baking have ready a quari can of tine oysters;
put on the tire a pint of rich milk (or the liquor of the oystCTS will
do): let it come to a boll; thicken witli a little Hour, and season with
butter, pepper and salt; pour this over the oysters boiling hot. and
about 15 minutes before the pie is done, lift the crust and pour the
oysters and all Into the pie; then return to the oven to finish.

Mrs. C. Dlngman, Saglnaw.

How to Cook Turkey. Prepare

into the
remove, put into dripper,
boiler; cover with water and cook tender;
and put dressing around it; put into the oven, and baste often until
done.

Mrs. Tillie "Wbited.

the turkey, and put

Chicken Pie Crust. Take 1 quart measurefull of flour, and mix
with it4 teaspoonsfuls of Egg Baking Powder, a pinch of salt, and
1 teacupful of lard. Moisten with sweet milk, sufficient
to roll.
Roll out once, spread with butter, lap it over, and roll again.

Mrs. Georgian Mellick.
Pressed Chicken. Take 1 or 2 chickens, boil in a small quantity
of water, with a little salt; when nearly done add a piece of butter;
¦when
re-
moving the skin; chop fine, and season to taste with salt and pepper.
Place in a crock or pan. and add the liquor it was boiled in, which
Put on a heavy weight. When
should be about on teacnpful.
cold cut inslices.

take all of the meat

from the bones,

thoroughly done

Mrs. C. Flint.

Smothered Chicken. Dress young chicken, as

for baking. Cut
it in two, lengthwise along the back, and through breastbone.
Salt,
pepper, and roll in flour, and put in a covered bakepan, with a table-

20

THE POPULAR COOK BOOK.

KNAPP& SMITH

Have the largest and best equipped
, Furniture Store inCentral Michigan,
filled with the latest patterns
of
fancy and medium up-to-date

furniture;

~

At prices that are within the reach
of laboring men as well as bankers.
Everybody welcome to visit our
store at all times and bring your
friends with you.

KNAPP &, SMITH,

FURNITURE and
UNDERTAKING.

204-206 West Main St.,

Owosso, Mich.

OUR SUPPLY of Factory Cuttings IS LIMITED,

but we can fillyour orders promptly for

DRY MILL. SLABS

AND

Second Growth Forest Wood.

ESTEY MANUFACTURING CO.
WALL PAPER, PAINTS, OILS,

VARNISHES and WINDOW SHADES, at

H.W.MANN'S BOOK STORE,

First door south of Owosso

Savings Bank.

117 N. Washington St.,

OWOSSO, MICH.

THE POPULAR COOK BOOK.

21

spoon or more of butter, and a pint of water. Cut up giblets and
turn over when browned, and brown other side;
lay under chicken;
add more water, if necessary. Will require nearly an hour. Add
milk to the gravy, and thicken, if necessary. Very nice.

Mrs. J. A. Scott

Cream Chicken. Chop fine the meat of 1 chicken; season with %
of a nutmeg,
y2y2 teaspoon of red pepper, lteaspoonful of white pepper,
1 teaspoonful of salt. Make a cream of 1quart of milk, 4 table-
spoonfuls of flour, 5 tablespoonfuls of butter; salt and pepper
to
taste. Mix this cream thoroughly with the other ingredients; press
Into a baking-dish cover with bread crumbs, moistened with a little
melted butter, and bake 30 minutes.

G. C. Mellick.

Chicken Croquettes.

Chop very fine, enough chicken,

Mrs. G. B. McCaughna.

flour. Add chicken, and cook 10 minutes;

to fill a
.Season with pepper and salt, to taste, and sprinkle In a
coffee cup.
little celery seed or chopped parsley. Let a pint of milk come to
the boiling point, add 2 tablespoonfuls butter, 2 well-beaten eggs,
turn
and 2 tablespoonfus
out on platter, and when cold, make Into rolls, nip in beaten eggs,
and fine cracker crumbs, and fry in hot lard. Make veal croquettes
same way.

Mrs. Walter Osburn, Chapman.
In a large pan, place a layer of the
chicken, cut up. Iflean put in a few small pieces of pork or butter.
Salt and pepper, and sprinkle with flour. Then follow with another
layer of chicken, seasoning and flour. Pour in enough water to cover
all, cover pan, and place in.oven, to boil till done. The gravy is all
prepared.

Easy Way to Cook Chicken.

22

THE POPULAR COOK BOOK.

MEATS.

Liver Loaf. Boil, until tender, 2 thick livers, and 1 thin lean
pork; when cold, chop fine, mix well, make in a loaf to press, pour
the soup they were boiled in over them, and weight down; lot stand
till well pressed.

Miss Myrtle Davenport.

Meat Croquettes. One lb. raw beefsteak". 2 slices of bread, 6
chop fine, season with salt and pepper,
good-sized cooked potatoes;
mix together with one egg, press into small cakes, and fry in butter
and lard, equal proportions.

J. E. Archer.

Yorkshire Pudding. Four lbs. roast meat, either beef or pork;
cook until done, and remove from roaster; wash the pan well, then
?> eggs. 1 pt. sweet milk, a pinch
make :i paste of the following:
iii the pan and lay the
the paste
of salt. 1% cops of Hour: pour
cooked meat in the center: bake fifteen minutes; serve hot.

Mrs. Jennie Can-.

Veal Cutlets.

Yi".\t Cutlets. —Have tlio butcher out 2 lbs. of cutlets In pieces
about 4 inches square, and scarify well on one side; salt and pepper
to taste: roll flue ii soda crackers; beat well
okks. into which dip
Fry
each piece of meat and then into the pulverized crackers.
slowly in plenty of hot lard until well browned. When done remove
from pnn and put about % teacupful of water in the pan. bring to
a boil and pour over the meat.

Mrs. W. Simmons.

Pork Roast with Sage and Onion Dressing.— Take a piece of
Pork Roast with Sage and Onion Dressing.
pork, cut off the leg, remove the bone and fillcavity with sage and
onion dressing, made as
follows: Boil three or four onions until
very tender, chop onions fine, and add a little sage; salt and pepper
to taste; bake until tender.

Mrs. B. H. Hadsall.

Saitsaoe Respret.— For o Ids. of sausage
Sausage Respret.

take 5 lbs. of fresh pork,
and grind fine. 1teacup of ground crackers or bread crumbs; season
to taste, with pepper, salt and sage.

A Friend.

English Hash.— Take a good cupful of rather coarsely chopped
English Hash.
meat— "leftovers" of any kind of cooked meat— and season with half
tea spoon ful of onion juice, a small
tablespoonful of any kind of
catsup, 4 shakes of pepper, and the same of salt, unless meat and
gravy have been previously salted, in which case omit it. Simmer
ten minutes in a cupful of good gravy. Serve on toast.

Mrs. Phoeba Cronk.

Meat Croquettes.

sized potatoes, Chopped
gether with one egg, press
and lard, equal proportions.

THK POPUI..AR COOK BOOK.

one lb. r.iw beefsteak - slices bread, 0 good

23

line; season with tail Mini pepper; mix to-
together in small riik.-s. Mini fry in butter

Mrs. m. r. i>awes.

Veal Loaf. one and

-hall Iba. chopped veal or beef, 2 eggs,
teaspoon pepper. Mix
<i crackers,
into a loaf, place in buttered baking dlsb with hits of butter asd
a little water; bake alxiut 20 iniiiiitcs. busting often.

rolled Sue, i'jteaspoons

salt, >?

Miss Kthei Payne.

Veal Loaf. Three lbs. <>r veal, % lb. of suit pork, 2 slices of broad
crumbed. L' am 1 teaspciiinfnl of salt; pepP'T to taste. Chop meat
and bread line-, add egg and seasoning; make In two small loaves;
bake In Hip oven.

Mrs. M. T. Boyce.

Veal Loaf. For a three-pound lonf—Two and three fourths pounds
of veal, 4V6 IT>s of fat pork, 2 eggs, butter size of an egg, % nip of
sweet milk, 8 rolled crackere, 1 tableapooo salt. 1 tablespoon popper.
Mix well and bnke 2 hours.

MrR. W. 1.. Tucker.

Round

Stuffed

St eak. Select

aa large round tteak as possible,
baying it cut quite thick; prepare a dreaalng as for fowl, and spread
over the steak; roll it up like a jelly roll, and tie with a cord: stew
this in the kettle with plenty of grease,
for nearly an hour, being
soaked, and
careful not
throw in about one-half a can of tomatoes and
when meat
sufficient water to make a gravy, and add the macaroni;
take the
meat out on the platter, and pour over it the entire contents.

to burn: have ready a pint of macaroni,
is done,

Mrs. D. R. Hurst

French Hamiuhg Steak.— Take 1 Ib. of choice round steak, re-
French Hamburg Steak.
move the fat from the outside, also all fibers from the steak; put
In Chopping bowl and chop it up coarse,
then add one medium-sized
to suit taste, and chop very fine; serve
onion, sliced: salt and pepper
In small patties, on choice lettuce leaves.

B. L.Converge.

is salted as It Is put In the pot with the beans,

Meat and Beans. To notice the difference between beans baked
or stewed In fresh meat, and in salt meat, is important. If the
fresh meat
the
and nutritious. But If meat that la salted In
latter are dlgeetabJa
a brine Is put In with the beans,
the person who eats them will
from Indigestion; and this will be in
suffer more or less distress
proportion to the quantity of lean salt meat The latter Is mere
fibrin. Analysis will show that all the food value of meat
is In
the salt brine,

to be thrown away.

H. F. Witmer.

Ralston Gardens.

24

THE POPULAR COOK BOOK.

Farmers'

10c Feed Barn,

200 East Main St., Owosso, Mich.

BEST accommodations

inOwosso
for boarding and caring for horses.

f7) When in Owosso you willfind it to (j\
V your advantage to stop with us.
y
*$
BICYCLES checked and safely cared |"
/q for at a reasonable charge.
BARN open at all hours, day and

n\

night.

A. A. SUTTERIY & SONS.
IThe Owosso Outfitting Co., j
*
IN THE CITY TO BUY . .
§IS THE CHEAPEST PLACE
ip
w
ISecond-Hand Goods of every description. I
*
i
STOVES A SPECIALTY =^ |
|NEW Chairs, Couches, Extension Tables, Trunks, etc |
*
jj
§ACall on us while in the city and secure our prices.
m
|The Owosso Outfitting Co.|

We also buy, sell or exchange goods.

ALSO KEPT ON HAND.

204 N. Washington St.

THE POPULAR COOK BOOK.

25

EGGS AND CHEESE.

Egg Omelet

well beaten, ipint of milk, season with suit and pepper;
well-buttered frying pan.

Two tablespoons Hour, dissolved in milk, .". eggn,
cook in a

Gertrude E. Layton.

uffed

St

Eggs. Boil the eggs hard and cut

in two; remove the
yolks :mci mix with them pepper, salt, mustard, and a little vinegar
(and It liked, cold meat, chopped
line); mix well, and nil in the
cavities.

Mis. James Aten.

Milk Poached Eggs. Put enough milk in the spider

to cover the
bottom well, and put in s:ilt. pepper, and butter lo taste; when hot,
drop in the eggs, us in common p<
take out on
platter and pour the remaining milk over as ,-i gravy.

hlng; when done,

Mrs. S. M. Townseml.

lonia. Mich.

ROTH & SULLIVAN,FURNISHERS

Macaroni with Cheese.

Take 12 sticks of macaroni, break in
1 ineli lengths and cook until thoroughly swelled: drain,
then rinse
with clear water. Put a layer of cracker crumbs
in the bottom of
then grated cheese,
a small baking dish, add a layer of macaroni,
alternately, until you have the desired amount: salt: hits of butter
may lie added, if desired.
Cover with boiling milk, and hake 30
minutes.

Mrs. Fred t'onklin.

Eggs Martin. Take G fresh eggs, boil 15 minutes,

remove from
shells, place in shallow dish, half cover with cream sauce, made of
flour and buttermilk: grate cheese over all: place in hot oven till
cheese

is brown; serve in original dish, hot.

A. L. Converse.

CHEESE ON TOAST. Toast bread; cut cheese

in thin slices and toast
on bread, pour
until brown; butter bread while hot, place cheese
over this one pint scalded milk; serve hot. Excellent for breakfast.

From a Friend.

26

THE POPULAR COOK BOOK.

SALADS AND SANDWICHES.

Salam Dk&ssino.—Yolks of 4 eggs, 1 teacup vinegar, % pup of
Salad Dressing.
sour ¦cream or milk, 2 tablespoons mustard, pepper and salt to taste,
1 tablespoon sugar, butter, size of hickory nut: cook until it thick-
ens; while boiling hot. add the whites of two eggs, beaten stiff.

Mrs. E. Southworth, Owosso.

Potato Salad.— Six Rood-sized potatoes,
Potato Salad.

fine;
(have potatoes well cooled before chopping); 3 hard boiled eggs, 2
medium sized unions, also chopped line: mix the alive all together
and season with salt to taste; put inbasin and put on stove to boil;
teaspoon of sugar, butter, size of an egg; %
teaspoon of mustard,
cup of vinegar; when boiled pour over chopped ingredients, mix
lightly.

Edith E. Sutton, Owosso.

boiled, chopped

Sai.au Dressing.—Two tablespoons

Sala

dDressing.

of
of
celery salt, V/i cup sweet
mustard, 2 tablespoons
milk; after it begins to thicken add 1 cup vinegar, yolks of 4 egga,
thin with
4 tablespoons butter, 1 teaspoon
water, milk, or vinegar.

A. W. Green, Corunua.

salt, dash of pepper;

sugar, 1teaspoon

flour, 3 teaspoons

FitriT Sai.au.— One-half box Gox gelatine dissolved in % pint of
Fruit Salad.
into small pieces, 6 sliced
1 can shredded pineapple, % lb. white grapes. 1 pint can
Put into mould and let stand over
1 cups

juice of 6 lemons, 4 oranges,

(large) sugar.

hot water,
bananas,
cherries,
night.

Mrs. G«o. Haskell, Owosso.

Pea and Salmon Salad. One can salmon, picked fine; one can
of peas, drained, mixed together with dressing.
Dressing.— One
cup of vinegar, 2 eggs. 2 teaspoons of corn starch, 1tablespoon of
butter; season and cook in double boiler 15 or 20 minutes.

Mrs. Geo. Sprinkle.

Fruit Salad.

Oystes Salad.

Soak % box Cox's gelataine in % pint cold water,
turn on >4 pint of boiling water, cut 1 can of pineapple in small
pieces, add juice of C lemons, cut up 4 oranges
into small pieces, 4
bananas, % lb. of white grapes; put all together,
sweeten to taste,
and mould: serve with whipped cream.

Oystkis Saxad.—Ponr liquor off two cans of oysters, put oysters in

Jennie E. Archer.

a large dish, add to these 6 or 8 large crackers. The Dressing.—Three-
fourths pint vinegar on stove; when boiling, add Vi cup of butter;
spoonful of salt, mustard
stir into this yolks of four eggs, dessert
and pepper, % spoon of sugar, % cup of cream, beaten together;
this into the vinegar, and cook until thick, and pour over
pour
oysters and crackers.

Mrs. L. J. Liter.

THE POPULAR COOK BOOK.

27

French
Salad
Dressing.

In m cmii 1 teaspoon of salt,

Two eggs, beaten very light; add 6
:> <>f water, and butter size of an egg. Mix
tablespoons of vinegar,
thoroughly together
i of
pepper, 1 teaspoon of mustard, - teaspoons
of sugar; add tiiis to the
other mixture, cook In a doable boiler, being careful not
to over-
set In Ice bos and rise .-is you
cook,
have need, always thinning with a littlethick sweet cream, what-
ever quantity you desire.

.-is it will curdle. When it cools,

Georgians Melllck, Owosso.

teasp

'_•

Sa lad. Equal parts of sour apples, celery, nut-meats,

and chicken

or veal, chopped;

cover with Mayonalse dressing.

Mrs. !•:. Southworlli. Owosso.

Salad Dressing. Three

spoon salt. 1 teaspoon mustard, "
spoons sweet cream, i coffee cup vinegar.
until Itlooks like cream,

eggs, 2 teaspoons

black pepper,

i ica-
teaspoons melted butter, six tea-
I'm all on stove and conk

taking care to stir it all the time.

Mrs. E. s. Laverock, Owosso.

Sa lad Cabbage Dressing. Two beaten eggs,
teaspoons mustard,
."?
all free from lumps,
it thickens,
large head of cabbage, chop tine, turn on cabbage when cool.

tugar
this
then add 1 large teacup of vinegar; boll until
of butter for 1

in a double boiler. Three tablespoons

salt, i teaspoon Dour; stir

1 teaspoon

•"• tablespoons

Mrs. Fred Jacobs, Corunna.

Potato Salad. One teaspoon mustard, 1 teaspoon sugar, 1 tea-
spoon salt, G teaspoons
vinegar,
the whites
yolks of two eggs; stir together and cook till thick; beat
and add to above as soon as it is cooked 2 medium-sized onions,
1 green encumber, potatoes enough for good dish.

sweet cream or milk. 6 teaspoons

Mrs. Hartshorn.

Nut Salad. Equal parts

celery, English walnuts, with one
quarter as much apple, all chopped separately: moisten this mixture

with the following dressing: Yolks 2 eggs. salt, pepper. '

L. teaspoon

mustard, mix and boil slowly, adding 1 teacup vinegar as it boils,
stirring constantly. May be served on a lettuce leaf by putting a
little whipped cream and \U of an English walnut on top of.each
dish.

Mrs. W. A. Kosekrans.

Sa lad. One lb. English walnuts. 2 cups of apples. 2 cups of beets,
2 cups of celery; cut
dishes, in
a cool place: when all prepared, put together with Mayonnaise dress-
ing thinned with cream.

them in little dices; put In separate

Mrs. M. C. Dawes.

Potato Salad Six cooked potatoes

sliced, 5 hard boiled eggs,
chopped, 3 sticks of celery chopped fine, 2 medium sized onions
chopped fine. Put first a layer of the potatoes,
then a layer of egg-,
small amount of the celery and onion, sprinkle over that salt and
then repeat; cover the whole with whipped cream.
pepper

to taste,

Mrs.

]¦;. Conant.

28

THE POPULAR COOK BOOK.

THE PIQ STORE

?-FOR TfIBLE SUPPLIEJ.
BUTTER, strictly fresh; EGGS, always fresh laid;
COCOAS, CHOCOLATES,
JELLYCONS, All the
Very Best Varieties.

CfINPEb QOODJ".

In MEATS, FRUITS, and VEGETABLES. They
are Always New.

Courteous Service.

Prompt Deliveries.

DRIED FRUITS.
Allvarieties instock are strictly fresh.

Stop and Look !——

Satisfaction Guaranteed.

DETWILER & SON.

BOTH PHONES No. la.

]

At Our FURNITURE before you buy, and you
willfind you have made no mistake, for we can
furnish you anything in our line and at the

LOWE/T POSSIBLE PRICE/.

"We are pleased to show you our goods whether
you buy or not.

Yours for the trade,

Woodard, North & Jennings,

FURNITURE AND UNDERTAKING.

THE POPULAR COOK HOOK.

29

Potato Salad. One quart of cold boiled potatoes,

chopped line,
.add 1 onion, 1 cucumber, 1 st.-ilk of celery, chopped fine; mix well
together and pour over this the Following dressing:
One well beaten
tablespoons melted butter, % cup vine-
*•£:;. 1 tc:is|i
gar, salt; Ifvinegar is very strong, use part boi water.

i mustard,

'¦'•

.Mrs. <;. Springer, Owosso.

Cabbage Salad. For 1 bead cabbage use lcup of vinegar, 1cup
water, 2 eggs, - tablespoons Hour. Iteaspoon mustard,
i
caraway seed.
sugar. Lei sugar vine-
gar, and water come to a boll, add flour, stirred with water, us tot
thickening gravy, Into which eggs have been stirred; when thick
.as gravy, pour over 1 bead of cabbage,

salt, 6 tablespoons

chopped fine.

teaspoons

tc-is|

'¦_•

¦!

Mrs. \v. ii. Bakers, Owosso.

Potato Salad. Cul potatoes One,

Iwo i^^s.
'± teaspoon each of salt and mustard, and ;i
two tablespoons sugar,
little pepper, with 14 cup vinegar, l tablespoon corn starch; cook
after removing from lire, add a piece or butter,
until it thickens:
and stir well through the potatoes.

Miss Ethel Payne.

then beat

together

Salad Dressing. One cup of vinegar, set

In a dish of water on
the stove, one teaspoon of mustard,
tablespoons of
water G well-beaten eggs, 3 tablespoons
the eggs,
sugar, and mustard
the
vinegar; when itbegins to thicken, remove from the stove, and add
this will keep in a cool place for several
butter the size of an egg;
days. For a thin dressing, add milk or cream.

and stir them gradually into

scalded with ',',

of sugar; put

together

Mrs. W. A. Rossman, Owosso.

Cabbage Salad. Two eggs, S tablespoons vinegar, 2 tablespoons

sugar, % teaspoon mustard, pepper and salt
bowl over boiling water, and thicken. Put over cabbage cold.

to suit taste; put in a

Cabbage Salad. —Chop fine one solid cabbage head. Dressing. —

Mrs. TV. S. Beebe, Owosso.

Cabbage Salad.

Place in a double kettle half a cup of sugar, 2 tablespoons of butter,
2 even tablespoons of flour, 2 eggs, 1 teaspoon of salt, 1 heaping
two-thirds of a cup of vinegar; cook until
tablespoon of mustard,
¦clear and thick as custard;
let it get thoroughly cold before stirring
through the cabbage.

Mrs. M. T. Boyce, Owosso.

Fruit Salad. One-half box gelatine dissolved

in % pint cold
water; turn on % pint boiling water; cut 1can of pineapple in small
pieces; add juice of 6 lemons; cut in small pieces 4 oranges, 4
bananas, Vi lb. white grapes, sweeten all to taste, and mould.

Mrs. E. E. Bentley, Owosso.

30

THE POPULAR COOK BOOK.

BREAD.

Salt Rising Bread.

Into a cup, % full of scalding milk, stir 2"
fresh cornmeal, and two teaspoonfuls white flour, stir
teaspoonfuls
until evenly inixod. put in n warm place to rise over night.
In the
morning a white foam willcover the top, if light anil ready for use.
Whip together. •"> minutes, 1 quart warm water and flour, enough to-
a stiff batter, add the above cup of rising, and thor-
make rather
first sprinkling
oughly Deal again.
over the top dry flour to 'i inch thick, and a largo spoon of salt over
the flour will crack open,
that. When the sponge
and the sponge rise above the flour: then mix into loaves by adding
enough flour to Shape nicely. Keep in a warm place, covered over
Ithelps to-
with a cloth. Hub a littlemelted butter over the loaves.
brown them and Improves

Put in :i warm place to rise,

Mrs. 6. Goodwin.

is light enough,

the crust.

j

Graham Bread.

i;i;a it \m Bread.— One quart sour milk, 2 round teaspoonfuls
2 tablespoonfula

soda.
in-own
t coffee cups graham Hour. 4 coffee cups white Hour. Bake-

2 teaspoonfuls
sugar,
1 hour in slow oven. Makes 2 loaves.

salt. 1 cup Orleans molasses,

Mrs. Z. 11. ItOSS.

Corxmeat. Bread.— Three large cups porn meal, 3 cups wheat flour,
Cornmeal Bread.
] quart buttermilk, dessert
Put
the soda in molasses, and put inlast. Stir alltogether, put in a two-
quart basin, and steam 3 hours. Then bake just etfough to give it
a nice brown.

SPOOD of soda. 1 cup good molasses.

Mrs. S. H. Alliton.

then add 1 pint of buttermilk,

Browx Bread.— lnto a pint of boiling sweet milk, stir thoroughly
Brown Bread.
2 cups of meal, a little salt, butter, size of a walnut, and % cup of
two teaspoonflils of soda,
molasses;
two cups of meal, 1 cup of wheat flour. Steam three hours;
then
set in oven and brown over top.
Brown Bread. —Four cups sour milk, 1cup molasses, 1cup sugar,

Mrs. Hairy Hnight.

Brown Bread.

4 cups graham flour, 4 cups white flour, 1 heaping teaspoonful soda,
1 small teaspoonful salt.

Mrs. Dr. P. S. Wilson.

White Yeast Bread.
White Yeast Bread.— Pare 12 medium sized potatoes, and cook
in sufficient water to keep them covered. While they are cooking
take 1pint flour, 1teacupful each of salt and sugar, wet with enough
cold water to make a smooth paste.
Pour over it 2 quarts boiling
water, and cook until it looks clear
through a
like starch.
colander into a 2-gallon jar. When the potatoes are well done, pas*
them through a colandar
too. Fill the jar with water to within a
fingers-length of the top. When the mixture is lukewarm, stir in

Pass

tin: popular cook book.

31

stir In sufficient white Hour

that have been previously dissolved, and set

4 dried yeast cakes,
in
:i warm place to rise. When a thick, white scum rises hi Ilie top,
it is read; fur use. Cover tightly, and set away In ;icool dark place.
For A three-pint basin loaves, use .'! pints of the yeast. No other
to make a stiff,
wetting required,
In an hour it Is light. Cover with .-i pan and no
smooth batter,
tough crust will form: when light, stir in more Hour, and make stilT
enough to form into loaves,
then mould
to bake
only enough
when no dent remain! from the pressure of the linger on the sur-
face.
Idell Bill.
iis for while bread, add a littleBait, • •_. cup of brown sugar,
Graham Bread. Take % of a pint howl of Bponge, made the same
and l
pint lukewarm water. Then add graham Hour to make a Stiff hatter;
pvit In tins until light, bake in a moderate oven -I."! minutes. This
makes

it rise once more,
They Mre light enough

loaves.

.1. I. Button.
-One and one-half cups sour milk; ya cup molasses,

to shape into loaves.

lml let

three small

Corn Bread.
Corn Bread.

.Mi's.

1teaspoon soda, 2 cups corn meal, 1 cup Sour; steam •". hours.

Mrs. Dr. P. S. Wills.m.

ROTH <$ SULLIVAN,Tailors %Hatters.

Orange Shortcake. One quart flour, 3 teaspoons Egg Baking
Powder, a little salt, % cup butter and lard, mixed;
enough milk
or water to mix soft; divide into two equal parts, roll to size of
tin. place one layer on tin, spread with melted butter: place other
layer on top. and when baked the layers will separate
easily; peel
% doz. oranges, cut in small pieces, sweeten to taste, and let stand.
Some cream willimprove it. When crust is baked, separate,
spread
with butter and add oranges between and on top.

Mrs. Mary Osburn.

Tea Rusks. One quart of milk, warmed, V> cup of soft yeast, and
flour to make a thick batter; mix at night, and in the morning add
1 cup each of butter and sugar,
rubbed together, and 2 eggs, well
beaten, and mix into a soft dough; let it rise again, mould into bis-
cuit form, put ill a tin. and when light, bake: when done, wet the
top with sweet milk, in which a teaspoon of sugar
lias been dis-
solved;

tender and glossy.

the crust

it makes

Mrs. A. L. Sprinkle.

Brown Bread. Two cups of buttermilk, 1heaping teaspoon soda,
% cup molasses, 1egg, 1teaspoon salt; stir a littlestiffer than genjs.
Mrs. Bertha Tiffany.

32

THE POPULAR COOK BOOK.

OUR GENERAL CATALOGUE
AND BUYERS' GUIDE
HAS 1 7,000 illustrations, 70.000 quotations

of prices, and contains 1,100 pages
There's nothing you wear cr use but is
listed in it, and the prices quoted place you in
a position to buy from us, in large or small
quantities, at wholesale prices. You have a
two million-dollar
to select
from, and when you learn what we offer goods
for, and compare our prices with what you are
paying, you will open your eyes in astonish-
goods as represented.
ment. We guarantee
If you don't find them so,
you can have your money
back as soon as you

stock of goods

ri

will tell you just

4&£i^<'jKßt&^~^~\

so today.

MONTGOMERY WARD & CO.
MICHIGAN AVENUE AND MADISON STREET -¦ :::CHICAGO

THE POPULAR COOK BOOK.

33

Steamed Corn Bread. One and one-half cup sour milk, 1 cup
2% cups corn meal, 1 cup Hour, 1 tea-
steam 3 hours and brown in the oven.

sweet milk, % cup molasses,
spoon soda, Vi teaspoon salt;

.1. Donelly.

'

for 2 loaves,
-j cup
to raise.

Mis. Alfred Osmer.

'... cop

Brown Bread. One pint corn meal, 1 pint sour milk, 1 pint Hour,

legg, 1 teaspoon soda, l teaspoon salt, butter size of <'j-'jr.
molasses;
hour.

steam two and one-hnlf (2'/i) hours, and bake One-half

Yeast Emptying Recipe. Twelve large potatoes,

Mrs. UcßaiQ,
'¦'• tablespoonfuUl
flour, 2 tablespoonfuls
salt; boll the potatoes
in plenty Of water: save t lit1 water and pour 1 pint over the Hour;
Sugar .Hid salt, after potatoes are mashed, 1 quail Of potato water;
in a cup of cold
and one quart of cold water: place two yeast cakes
water and dissolve and add In the above. Take - cups of this yeast,
(when light) for 1loaf of bread; knead; put into tins until light, and
bake from 20 to HO minutes.

sugar, l tablespoonful

Graham Bread.

Mrs. .1.
Sponge, as for wheat bread: use.

1pint of sponge, 2 cups graham Hour, 1 teaspoonful molasses,
sugar, % cup of sweet milk; stir and put in cans or dishes
When light, steam from 1% to 2 hours, or until thoroughly done
Mrs. O. A. Palmerton.

Salt Rising Bread Yeast. One-half cup hike warm water, pinch
flour, and graham flour to make
of ginger and soda, 2 teaspoonfuls
a batter; let itget light: keep in warm place,
then take ]» bowl warm
water: put in yeast and flour to make batter; let it get light. siM>n_'r
bread.

Mrs. Barem.

Indian Bread. One quart sour milk, 1pint sweet milk. 1quart
salt. 1
soda. This makes 3 loaves. Bake in a moderate oven.

corn meal, 1 pint wheat flour, 1 cup sugar, 1 tablespoonful
tablespoonful

Editli E. Sutton.

Brown Bread. One cup of molasses,

2V> cups of water. 1 cup of
sour milk, 1teaspoonful of soda, 2 cups of graham flour, 2 cups of
corn meal, 2 cups of wheat flour, a little salt. Bake.

Miss Ida L.Mlsener, Owoseo.

Graham Gems, With Sour Milk or Buttermilk. Graham Hour,
soda. 2 table-
sugar, salt to taste. These can be eaten by a dyspeptic.

1 quart, 1egg, 1 tablespoonful butter, 1 teaspoonful
spoonfuls

From a Friend.

Brown Bread. Corn meal and flour each 2 cups; sweet and sour
milk, 2 cups, with % cup molasses,,
salt and soda 1teaspoonful; put
Inround tin cans, steam 1 hour, and bake % hour. Eat when warm.

Nettie Lilliu.

34

THE POPULAR COOK BOOK.

Boston Brown Bread. One cup sour milk, with one teaspoonful
Boda stincd in, 2 cups sweet milk, 1cup molassas, withon teaspoon-
ful soda, 1 teaspoonful
cup of raisins may be added Ifdesired. Put the mixture in 3-pound
Baking Towder cans, and steam 3 hours.

salt, 3 cups graham flour, 1cup cornraeal, 1

Mrs. James Aten.

Johnny Cake. One egg, % cup sugar, 1 tablespoonful of lard, 1
cup of sour milk, 1teaspoonful of soda, salt, ya cup white flour; 1
cup of cornmeal.

Cinnamon Rolls. Take light dough, as for bread, mix in shorten-
roll out to about % inch in thickness;
ing. 1 egg, and a little sugar;
roll
spread with butter,
Op and int. ;is you would jelly cake, put in pans like biscuit; set to
rise: when light, put a littlelump of butter and sugar and cinnamon
Mrs. James Aten.
on each one and bake.

then sprinkle with sugar and cinnamon;

Steamed Brown Bread. (Good). One pint sour milk, 1 rounding
soda. % cup molasses, ys cup sugar, salt, 2 cups graham

teaspoonful
flour. 1 cup white flour; steam 3 hours.

Mrs. N. Ward.

ROTH &SULLIVAN,FURNISHERS

Mrs. Merritt's Brown Bread. Two cups sweet milk, 1cup sour
soda.

milk. :: cups meal, 1 cup flour, V4cup molasses, 1 teaspoonful
Steam ."? hours.

Mrs. A. Ij.Sprinkle.

Brown Bread. One pint of sour milk, 1 cup of molasses, % cup
soda, graham
of brown sugar, small
flour to make stiff batter; bake or steam 40 minutes. Mrs. Lingle.

lump shorting, 1 teaspoonful

Graham Bread. One-half cup brown sugar, % cup molasses, 1

pint sour milk. 2 even teaspoonfuls
flour; steam three hours in Baking Powder cans.

soda, a pinch of salt, graham

Mrs. W. D. Underwood.

Ginger Bread. One and one-half cups of molasses, % cup short-
ening. % cup warm water, 1teaspoonful of soda, 1 teaspoonful of
ginger, salt.

Lucy Miller, Owosso, Mich.

Graham Bread. Two cups sour milk, 2 cups graham flour, 1cup
soda, % teaspoonful

teaspoonful

wheat flour, % cup sugar, 1 small
salt.

Mrs. A. W. Green, Corunna.

Graham Bread. One cup of molasses, 2 cups of sour milk, 2 tea-
spoonfuls soda, 2 eggs, 1 tablespoonful melted butter. 1teaspoonful
salt; thicken with graham flour, and bake in moderate oven, % to
%hour;

this will make 2 loaves.

Mrs. Jennie Brooks.

THE POPULAR COOK BOOK.

35

Brown Bread One cup sour milk, 1 cup sweet milk, </. cup ragar,
soda. s;ilt. % graham, V6
Sirs. H. I). Crawford.

filled up with molasses, 1egg, 1teaspoonfui
cornmeal or flour.

Salt Rising Bread At tea time or early in the morning take \\
cup of corn moai, a pinch of salt, logar, coda and ginger, bring to ¦
boil new milk and pour over the mixture, making a very thin batter;
keep this warm and it willrise in from Bto 10 boars. Take a cup
of quite warm water and make :i thick batter and stir in the meal
rising. Your bread pan containing sifted flour enough for your
baking being ready, make a hole in center of flour and use % pint
of boiling milk to scald a portion of the flour; then use warm water
to make as much bread as you wish, using a pint of wetting, a
llttle-salt-soda ami i tablespoonfnl of sugar
for each loaf of bread.
Into this well-stirred batter put your light rising: stir thoroughly;
cover with sifted flour and keep warm. When light, knead iv loaves
to rise. Bake in a rather hot oven
and set In your warming closet
from 20 to 30 minutes.

Mrs. .lulia M. Cooper.

PANCAKES.

Potato Pan Cakes.

(Phan Kuchen.) Peel and grate C> large pota-
toes, add one egg, 2 tablespoonfuls of flour, a little salt, and fry thin
in hot lard; eat with apple sauce.

Mrs. W. P. Pearson.

Wheat Griddle Cakes. One egg, 1 cup buttermilk. 1 teaspoon-
fui soda, salt, flour to make a nice batter, 1teaspoonfui brown sugar,
flour to make a nice batter, bake on well-buttered griddle.

Mrs. Georgia Deone.

Potato a la Pancake.

Peel, cut in thin slices,

fry in butter or beef drippings,

and pepper;
cakes.

lengthwise, salt
turning like griddle

Olive Auiler.

Potato Cakes. Peel enough good-sized potatoes

for a meal, grate
on a coarse grater, and stir in from 3 to .". eggs. salt, and flour to
make a batter, and fryas you would pancakes. Mrs. James Aten.

Buckwheat Cakes. Three teacupfuls buttermilk. 1 teaspoonfui
salt; dissolve soda in one tablespoonful of hot water; add to butter-
milk, and stir in flour enough for thin batter; bake immediately.

Mrs. Jennie Brooks.

36

THE POPULAR COOK BOOK

J^lA.F. Hollis,

Gas Fitter..

Plumber and

Steam, Hot Air and Hot
jj Water Heating. Kubber Hose,
Pj Gas and Electric Fixtures.

VM«m«H|»'

Complete stock of Porcelain
l>>;lth Tubs, Marble Wash

g Stands, Sinks, Closets, Etc.

K|i___

jr^^^^
VHH

North Ball St.
Residence Over Store.

Phone, No. 39.

We Can Repair Your

JEWINQ nfICHINE,
BKTCLE OR
DOOR LOCKS.

114 East

P. F. BLAIR & SON,

IS/iairi Street.

When in Need of
MILKorCR^AM

... Call On...

—^5. S. DEAN 6- CO..

103 Adams Street.

Till POPULAR COOK H(H)K.

37

MUFFINS AND PUFFS.

Peach Fritters. Make :i batter Of 1 CUP Of Hour, '.. cup ?f milk.
tins orer i pint •<(
lerre with maple

teaepoonfuli Egg Baking Powder; pour
lard until brown;

i c^-u. •_¦
peachea diced; drop la hot
*yrup.

Crumpets. mv tuL-ctiiiT thoroughly while < ir>. i quart sifted
flour, i teaapoonfnl s.iii. - neaping teaspoonfula Bgg i*»M"g Powder,
than mid 1 large tableepoonful batter, and enough iweal milk or
Mater to make ¦

thin batter; bake Quickly in gem pans.

\i;iii.-iicRichardson.

Ifn Tamei Aten,

RaisinPuffs.

'i'w<> pbc. scant
Waking I'owilit. 2 tableepoonfuli
milk. 1 flipraisins, chopped; stc.un |g hmir In CUPS,

'.. cup lnittiT,:'. teaspoonfule

ragar, - rape Boor, i cup Hw<*<>t

v.xg

.InlliiL\

Raisin Puffs. Two pgns. Vl> cup cf butter, 1 cup nreel milk. 2
<ups of flour, 2 hMpins
cup
of raisins (or dried cherries): put in buttered cups nnd »te;iui \T> inln-
ntes; nerve with liquid sauce.

Mrs. .1. c. Dlngman.

It:ikint I'nwilcr. 1

teaapOOM <>f

Muffins. One teaspoonful melted batter, 1% cup flour. V4cup
sweet milk, 1 heaping teaspoonful Egg Baking Powder: bake in
rings.

Mrs. Mnry More, Ontario.

Graham Gems. One cup sifted flour—wheat, 1cup sifted graham
flour, 1teaspoonful Egg Baking Powder, % cup sugar (scant), pinch
soda, 1 cup sour milk; will
«alt, tablespoonful butter. 1teaspoonful
make one dozen.

Mrs. Dr. Ililler.

Muffins. Two eggs and 1 teaspoonful of sugar beaten together,
2 cups of sweet milk, 2 tablespoonfuls of melted butter,
three cups
of flour, three even teaspoonfuls Egg Baking Powder; bake in muf-
fin tins, in a quick oven.

Mrs. J. M. Terbush.

M uffins. One laMeapoonfnl ragar, 1 tnblespoonfn! butter, 2 cups

flour, 1 rap milk. :i taaapooafuli Bgg IJakIUK Powder.

Miss Chnrlena Robbins.

Cream Puffs.

\U<\\

tocottipr 1 nip wiilcr. '- rtip lmtter; while
boiling, add .'! eggs, not Ixntcn; stir smooth; drop on pan. Bake
To make crt-nm fur tilling, take Vi cup lUgar, 1 Bgg,
2." minutes.
this into a M cup twiling milk;
2 heaping teaspoonfuls Hour: pour
flavor when cold; cut puffs open and fill with the cream.

Mrs. I". W. Essig.

38

THE POPULAR COOK BOOK.

Potato Puffs. Two cups of mashed potatoes,

2 cups of flour,
2 teaspoonfuls of Egg Baking Powder, butter the size of an egg,
% teaspoonful of salt; milk to make a soft dough; bake as biscuit.
Adah Lovett.
sugar, % cup butter,
% cup of milk, 2 cups of flour, 2 teaspoonfuls Egg Baking Powder,
1 cup raisins; chop, steam % hour in small cups; serve with sauce-
Sirs. W. Ege.
or sugar and cream.

Raisin Puffs. Two eggs, 2 tablespoonfuls

Cream Puffs. One cup of water, % cup of butter; boil and stir
in 1cup of flour; let this cool; when cold, add 3 unbeaten eggs; bake-
in a hot oven, without looking at them; bake in gem
20 minutes
pans, or drop on a buttered tin. Cream for puffs: One cup of milkr
let come to a boil; % cup of sugar, 1 tablespoonful corn starch, yolk
of 1 egg, stirred up with a little milk; cook until thick, and then
flavor.

Mrs. K. W. Crawford.

ROTH & SULLIVAN,Tailors «» Hatters.

VEGETABLES.

Escalloped Potatoes. Cut a pint of cold boiled potatoes

in thiD
slices; season with salt and pepper; dust with flour, and put into a
buttered baking dish, with a spoonful of butter distributed over the
top in small bits; put enough milk to just cover; sprinkle the top with
crumbs, and bake in a moderate oven for % hour; serve in the disb
In which they were baked.

Mrs. Phoebe Cronk.

Baked Corn. Three pints of scraped corn, 1 cup of sweet milk,
to>

or cream is better, 1 tablespoonful of butter; salt and pepper
taste. Bake 1hour, stirring occasionally. Miss Myrtle Davenport.

Fried Potatoes.

Slice cold boiled potatoes, dip into a beaten egg,
roll in cracker crumbs, dip again in the egg, salt to taste and fry to
a nice brown in hot butter or lard.

Miss Myrtle Davenport.

Hot Slaw. Slice a cabbage, and stew until tender,

to-
gether 1egg, two tablespoonfuls of sour cream,
teacupful of vinegar,
salt and pepper, and pour over the cabbage. Do not let the cab-
bage cook after pouring on the seasoning.

Mrs. S. J. Baker.

then beat

Kraut Koff. One pound pork sausage

and 1 pound of veal or
beef, chopped fine; add % the quantity in bread crumbs, 2 or 3 eggs

THE POPULAR (<iiiK BOOK.

39

reason with s.iii and pepper. Take ¦ head of cabbage
tho
leaves, put In boiling water, and l>*»11l >*»11 for ;i short
long
(enough to wilt the leaves; hare the water salted; bare a large cloth
<m .¦! platter,
then begin building the cabbage with the heart and
then ¦
leaves;
¦mall
tirst put mi a layer of meat,
layer of cabbage,
•and s<> mi. until the cabbagn is complete,
then put |n boiling water,
and boil •_¦
tv .", boon after taking out
use the broth
for gravy, by adding some bread crumbs,

and seasoning.

separate
just

the cabbage;

time,

Mrs. Mary Cummins.

season

Creamed Potatoes.

Ctrt cold, boiled potatoes

Into dice, about 'j
spread a layer of them 1 11 1<> a baking iiish: season with
Inch square;
salt and pepper, and spread with cream dressing; add another
layer
and sprinkle
of potatoes;
the top with cracker crumbs, and bake 20 minutes, or until brows.
The cream dressing:
the same i>r
Hour; rub together until smooth; add a little salt. This Quantity of
dressing is used to 1 quart of potatoes, ami makes BHOUgh for 0 or
N persons.

Three tabtespoonfula of butter,

as before; spread with dressing,

Mrs. A. K. Van I'er Veer.

Hot Slaw. Three spoonfuls gngar, iof suit. 1 of mustard, i cup
of vinegar; mix well together. Chop a cabbage very tine: pal into
a pan, with tablespoimful of hot water; cover closely; let it gel well
heated,

then pour tbe above Ingredients over It.

through,

Mrs. A. E. Van Der Veer.

Tomato Souffle. Slice ripe tomatoes in thick slices; roll in flour,
and fry in butter. Tour over the fried tomatoes a sauce, made in
the following manner: A small lump of butter, 1^ cups of milk,
thickened.

Miss Iva Richardson.

Escalloped Potatoes.

Pare and chop fine % pan of potatoes; put
into a pan oiled with butter;
a thick layer of the chopped potatoes
season with salt, pepper, and butter, and sprinkle with flour, then
layer of potatoes, and so on, until the pan is full,
¦put
seasoning each layer; fillthe pan with milk, and bake 2 hours.

in another

Mrs. Emma Waited, Cedar St.

SCALLOPED Onions.

8011, tilltender, 6 large onions;

take them up;
<lrain and separate then; put a layer of bread or biscuit crumbs in
then a layer of onions alternately until the dish is
a podding dish,
full: season witli pepper and salt; add a little butter; moisten with
milk,and brown ',-!• an liour In the oven.

Mrs. P. 11. Hoss.

40

THE POPULAR COOK BOOK.

A. J. MURNER,
. . . DEALER IN...
. . . Milk and Cream *
NEW PHONE ..... No. IST",

We make it a point
customers.

to please our

AFINE SHIRT

Needs fine Laundry Work to make it look nice and wear
well.

the same with all your garments.

Just

We do not use an injurious chemical—do not rot out
your linen and can save you 20 per cent of the wear your
garments usually sustain.

Glad to have you try our work.

The City Steam Laundry,

PHONES 28.

328-330 W. Ham St.

—DEALERS IN—

... Pure Lake Ice.

Delivered to allparts of the city.

APPLETON §. WRIGHT.

THE POPULAR COOK BOOK.

41

PIE.

Cream Pastry (the most healthy pie-crust

is made). Take
sour or sweet, add suit, and stir in flour to make it stiff, if
to a

in proportion of one teaspoon

cream,
sour cream is used, add soda
pint; if sweet, use very little soda.

that

Cream Pie. One cup sweet cream,

s sugar, 1 table-
spoon flour, butter the size of an egg, a little nutmeg, all creamed
together. Rake like custard.
.Mrs. Adam Auiler.

.'! tablesjx

Raisin Pie. One cup raisins, stemmed

and washed; put to soak
in 1 cup hot water; mix well one cup sugar, 1 tablespoon corn
starch, 1 egg, and stir again;
then add raisins and water and bake
with two crusts.

Aunt Klla ISenson.

Mock Cherry Pie. One cup of cranberries,

and seeds
washed out, and seeds washed out; % cup seeded raisins, chopped
fine, 1 tablespoon of flour, 1 cup sugar, % cup boiling water, 1
teaspoon vanilla; bake with two crusts.

cut

Mrs. C. Hall, Cedar street.

Custaud Pie. Two eggs, beaten;

scant cup sugar, pint of sweet

milk, pinch of salt, and a little grated nutmeg to flavor. This will
make one pie.
I-emon Tie.— Juice and grated rind of 1 lemon, yolks of 3 eggs,
Lemon Pie.
flour. 1 cup warm water,
for frosting. Cook tilling before lmttiiij:it in crust.

5 tablespoonsfnl
whites of eggs

Mrs. Yurek. Saginaw. Mich.

sugar, 2 tablespoonsful

Mrs. Minta Crampton.

Mock Mince Pie. Twenty rolled crackers, 1 cup raisins, 2 cups
brown sugar, 2 cups hot water, % cup vinegar, 1 spoonful each of
cloves and cinnamon, % nutmeg,
lump of butter: cook well before
using.

Mrs. E. E. Richardson.

Buttermilk Pie. Two cups buttermilk. 2 tablespoons

sugar, 2
juice of % lemon, or 1teaspoon of extract. Bake

eggs, well beaten;
os ordinary custard pie.

Miss E. McGalllard.

Lemon Pie. Rind of one lemon, grated;

of 2 eggs, 1cup of sugar, 9 crackers,
gether and boil,
whites of the eggs on top and let brown. Mrs. W. E. Cook.

into crust and bake; put

juice of 1 lemon, yolks
rolled; 1cup of water; stir to-
the beaten

then put

Lemon Pie.— One lemon, 1 cup sugar, % cup water, yolk of 1
Lemon Pie.
size of a walnut; let come to a boil, take yolk of egg
and a little wator. stir together

egg, butter
and 1 tablespoonful of eornstaroh
and add; let cool, and frost, using white of egg for top.

.Mary Salisbury.

42

THE POPULAR COOK BOOK.

Orange Pie, or Lemon.— The grated rind and juice of 1 orange,
Orange Pie, or Lemon.
corn starch, 2
1 cup of sugar, butter size of walnut, 2 tablespoons
egg S_yolks for filling, whites for frosting; pour on 1 cup boiling-
water."

Mrs. Dr. Hiller.
Dutch Cheese Pie. Take a small bowl full of fresh Dutch cheese,
the
add 3 tablespoons of thick cream, % cup sugar
whites beaten and added last; one teaspoon of flour, a little nutmeg,
1 tablespoon of melted butter; bake with one crust.

(scant), 2 eggs,

Mrs. W. P. Pearson.

Lemon Pie. Two tablespoons of flour, % of a teacup of water, 1
teacup of granulated sugar, yolks of 3 eggs, grated rind and juice
Iseat whites of 3
of 1lemon; fill the paste and bake in hot oven.
turn it over the
eggs to a froth and mix in 2 tablespoons of sugar;
pie and brown nicely In oven.

Mrs. L. H. Retan.

Lemon Pie.

Cranberry Pie. One quart cranberries,

chopped fine; 2% cups
sugar, 1% cups water; cook together and thicken with 2 tablespoons
corn starch, dissolved in a little cold water; bake with two crusts.
This quantity will make three pies.
Lemon Pie.—One cup sugar, 1 cup cold water,
juice and grated
rind of 1lemon; let come to a boil, then stir in 1heaping tablespoon
of corn starch, wet up with a little cold water; also the beaten yolks
of two eggs and a piece of butter the size of a hickory nut. Beat the
whites of the eggs to a stiff froth, and stir inM> cup of sugar. Spread
over the top and brown in the oven.
Mrs. H. C. Dolloff.

Mrs. Chas. Haughton.

laid in side by side,

Apple Pie. Make a crust of % cup sweet

lard and as much water,
a pinch of salt, and flour enough to mix, and roll out nicely. Line
a pie tin; fill with ripe, juicy tart apples,
in
sprinkle over % cup of granulated sugar, a teaspoonful of
quarters;
ground allspice, a small bit of butter here and there, and a dust of
flour; wet the edges of the crust, and put over a perforated top-
crust. Make a hole in the middle of the top crust
large enough to
stand in a small tube, made by rolling up a piece of letter paper,
tie
a thread around to keep in place;
the pie from running
over, as the juice rises in the tube.

Ctjstabd Cherey Pie.—Line a pie tin with crust, fill-with cher-
ries or any fruit desired, cover over with a cup of sugar; make a
custard of one egg, beaten light, a scant cup of milk, pinch of salt,
and a tablespoonful of flour. Pour over the fruit, omitting top crust,
and bake in a hot oven.

CUSTARD CHEREY Pie.

Mrs. Mary Schly.

this keeps

Mrs. L. K. Stroup.

Lemon Pie.

Juice of three lemons, 2 cupsful of water, 2 eupsful
of sugar, butter, size of walnut; 2 tablespoons of corn starch, yolks
of 4 eggs. Boil sugar, water, and butter
together; add the corn

THE POPULAR COOK HOOK.

43

fetarch, wet up with water;
the
lemon Julee;
let cool. Line pic plates with nice rich paste, and bake.
When cool, fill with cold lemon Oiling, and coyer with whiles of
eggs, well beaten; with sugar added.
oven to
brown.

the yolks, well beaten, and lastly,

Place in moderate

Miss Crawford.

then add the yolks of :> well beaten egga; beat

then add the juice of- lemons, 2 cupa of water, and a piece

Lemo nPie. Take a dee]) dish, grate Into it the outside of the rind
«f 2 lemons, add to thut a cup and n bait of white lugar, 2 heaping
tablespoonsful of unsifted Hour, or 1 of corn ttarch; stir it well to-
this thor-
gether,
oughly,
of butter the size of a
this on the life in .•mother dish
¦containing boiling water, and cook it until it thickens and willdip
up on a spoon like cold honey. Remove it from the fire, and when
lid pour into a deep pie tin. lined with pastry: bake, and when
done have ready the whites, lieaten stilT will].'! small
talilespoonsful
Of BUgar; spread this over the top and return to the oven to set. and
brown slightly. This makes n deep,
very
¦Uperior.

Mrs. Mamie Jennings.

large-sized

and

pie.

\\:ilnut.

Set

(

Cocoanut Pie. For 2 pies, beat

four cups of milk, 1 cup of cocoanut:

the yolks of ." egga until light.
:idd licups of sugar and 4 teaspoonsful of corn starch, stirred to-
the whites to a
gether;
stiff froth, thicken with sugar; put on top of pies after they are
done; put part of the cocoanut
in the white and part in the yellow.
Mrs. Lizzie J. Liter. Literbery, 111.

beat

Cream Pie. Two eggs, % cup sugar, % cup flour, 1 teaspoon Egg
Baking Powder; bake in a deep jelly tin; when cold, split open and
put together witli custard, made with % cup sugar, cup sweet milk.
1 egg;

Mrs. J. W. Essig.

flavor with vanilla.

Mixce Pie or Meat.—Boil 4 pounds beef about 3 hours;
Mince Pie or Meat.

let cool;
allow 1pound suet, 2 pounds currants, and 2 pounds raisins, % pound
citron, 1% pounds C sugar, 1 pint molasses, 1 quart boiled cider,
about 2 ounces spice, in all; 2 large tablespoons of salt; chop beef and
suet and mix together, and to bowl of meat allow 2 of chopped
apples;

add fruit, spice, and citron, and cook until done.

Mrs. G. Craft.

Pineapple Cream Pie. Two-thirds cup grated pineapple, 2 cups
boiling water; add to pineapple when this boils; stir in well beaten
% cup flour, mixed with 1 teaspoon of corn starch, wet with water;
1cup of sugar, yolks of 3 eggs, reserving the whites for frosting;
bake crust first.

Mrs. Arvine Pelton.

Mock Mince Pie.— One cup crackers, rolled fine; 1 cup sugar, 1cup
Mock Mince Pie.
teaspoon cinnamon, % tea
cook all. This will make

molasses, % cup vinegar, 1% cups water,
spoon cloves and allspice, 2 cups raisins;
3 small pies.

Mrs. W. D. Fuller.

44

THE POPULAR COOK BOOK.

m. keyte;

Has the finest line and lowest prices on

I

Blankets, Robes,

And everything pertaining to a good harness

Please call and look my line over and get prices.

store.

ILAUNDRY
iWORK
I
|Haghes

I
** I
RIGHT1
fi Sod's Electric Laundry, |

NEW PHONE Ml.

|$ 216 N. BALL ST.

OWOSSO, MICH. S

nf\Kb **>son codL
C. J. STEWART,

OF

OFFICE 106 W. EXCHANGE.

46

THE POPULAR COOK BOOK.

PUDDINGS AND DUMPLINGS.

Lemon Pudding. One pint milk, % cup cracker crumbs, yolks of
2 eggs, grated rind of 1lemon, small piece butter, salt, add juice of
1 lemon, % cup sugar; bake % hour.

Mrs. Georgia Colby.

Suet Pudding. One cup suet, chopped fine, 1cup molasses, 1 cup
steam 2
Sauce.— lcup sugar, % cup butter, 1egg, 1 tablespoon vine-

sweet milk, 3V4 cups flour, 1 cup raisins, 1 teaspoon soda;
hours.
gar, 1 teaspoon lemon extract; beat well and bring to a boil.

Mrs. W. D. Underwood.

Rice Pudding. Two quarts milk, 1 scant cup rice, 1 cup sugar.
1cup raisins, a pinch of salt, a little nutmeg. Bake in a moderate
oven from 2 to 3 hours.
Mrs. H. C. Dolloff.

Bread Dumplings. Soak a pint of bread crumbs in milk,mix with
1 beaten egg, 2 teaspoons of Egg Baking Powder and flour; stir until
soft, drop from spoon in stewing veal or chicken when the meat
will be done in % hour.

Mrs. H. L. Northrup.

.

Snow Pudding, with Custard. One-half box Cox's gelatine, 2
cupfuls white sugar, 3 eggs, 1pint boiling water, juice of 1 lemon.
the gelatine, add the sugar and lemon
Pour boiling water over
juico. strain into a large bowl; when nearly cool, and beginning to
thicken, stir in the whites, beaten to a stiff froth, and with an egg-
beater, beat until the whole is thick and white throughout;
turn into
a mold to harden. Keep as cool as possible while beating, and keep
on ice if convenient, until ready to serve. This may be made the day
before using, and kept on ice. The Custard.— Yolks of 3 eggs, 1pint
milk, pinch of salt; sweeten to taste; cook ina pail set in a kettle of
boiling water. Cool the custard; arrange the molds, or mould in an
ornamental dish and pour the custard around it.
D. A. K.

Suet Pudding. One cup chopped suet, 1 cup chopped raisins, 1
cup molasses, 1 cup milk, 1 teaspoon soda, dissolved in milk; flour
enough to make stiff batter, pinch of salt; steam 3 hours.

Mrs. Geo. Sprinkle.

Suet Pudding. One cup of chopped suet, 1cup of molasses, 1 cup
of sour milk,1cup of fruit,2% cups of flour, 1teaspoon soda; steam
3 hours. Put in more fruit if desired.

Mrs. A. E. Westfall.

Brown Steamed Pudding. One cup molasses, 1 cup warm water,
soda, dissolved in the water; cinnamon and
1 egg, 1 teaspoonful
other spices, if you choose; 1cup dried currants, rubbed in flour and
put in the last
and steam 2 hours.
for Pudding.— One-half cup of butter, % cup of sugar, beat
Sauce

thing. Make a soft batter

THE POPULAR COOK BOOK.

47

together with 1heaping tablespoon of flour; pour slowly Into it1pint
boiling water, stirring constantly;
let it simmer a few minutes; add
teaspoonful
lemon extract and juice of 1 lemon, or teaspoonfnl of
sugar.

Mrs. S. B. Halsey.

pare and separate

.'! or 4 oranges, and place them in a

Orange Pudding. Take 1 pint of milk and put on the store to
two-
lake the yolks of
together, and add
the whites
the

scald;
QViart dish and put one teacupful sugar over them;
2 eggs, % teacup of sugar, l-t cup corn starch; heat
to milk: let it scald up. then POUT over the oranges; heat
of the eggs stiff, add a little pulverized sugar, and pour over
whole;

bake until the whites are of a light brown.

.Mrs. N. 11. BlgelOW.

Jerusalem Pudding. Cover half n box of gelatine with r L. cup
cold water, whip 1 pint cream, chop tine 1 cup dates and tigs;
turn
L. cup powdered sugar. % cup of cooked rice, fruit, and teaspoon
add '
cream in pan, and Stand on dish of ice or very cold water: to cream
of vanilla; add this to gelatine and stir till slightly thick;
mold;
the beaten whites of 2 eggs.

turn In
to which has been added

serve plain or witli Whipped cream,

Mrs. 11. I. Wdlaver.

Apple Tapioca.

Soak 1cup of pearl

tapioca over night, in nearly
1 quart of water; In the morning peel and slice sour, juicy apples
stir Mj cup of sugar and a pinch of
into an earthen pudding dish;
into the tapioca, and pour over the apples;
bake 1 hour or
salt
longer if necessary. The pudding should resemble
jelly when done.
Serve cold, with cream and sugar. Very
A little lemon improves.
nice.

Mrs. A. B. Van Per Veer.

Orange Pudding. Grate the rind from 2 lemons, cut off the white
then cut in small pieces; add 2 cups of sugar and 1 pint of
part,
corn starch in 1 cup of milk;
boiling water; dissolve 3 tablespoons
"> minutes. . Slice thin 4
let all of these come to a boil and simmer
oranges in Hat dish suitable for the table, sprinkling over them sugar
to taste;
then pour the cooked mixture over the oranges, and set
away to get very cold. Lastly, beat
the whites of 4 eggs to a stiff
froth, add sugar and grated rind; frost the pudding with this a
little while before using.

Mrs. E. A. Bates. lonia, Mich.

Yorkshire PUDDING. A ."-pound roast of beef; bake until done;
remove from the pan. add water
to the gravy to make a teacupful;
then take 4 eggs, a little salt, 1pint of milk, and flour to make a thin
batter; beat well and bake in a quick oven.

Mrs. Martin.

Dumplings. One teacup flour. 1% teaspoons Egg Baking Powder,
pinch salt, butter,
ruli together; add sweet
milk: make stiff dough; roll thin: cut insquares. Mrs. M. T. Boyce.

size of walnut: pepper;

48

THE POPULAR COOK BOOK.

T. O. CHRISTIAN,

JEWELER,

in stock a fine selection of Diamonds.
Always carries
Watches, Clocks, Jewelry, Silverware, Cut Glass,
and
Hand Painted China. Ebony Goods, Carving Sets, Gold
Knarneled Goods, and a large slock of Fancy Pieces
in
Cases suitable for wedding presents.

118 NORTH WASHINGTON STREET.

DR. Q. B. HILLER,

Dentist.

G. B. McLEAN,

•* •» F>l\otographiei'.

PHOTOS: New and Up-to-date.
PORTRAITS: Crayon, India Ink,Pastel or Water Color.
Framing Department most complete in central Michigan.

107 N.WASHINGTON ST.,

M«i,. STEWART.

L.I.STEWART.

Established 1869.

-

¦

OWOSSO, MICH.
CHAS. D.STEWART.

W. H.BIGELOW, Receiving Teller.

E. M. MILLER,Paying Teller.

E. W. WOODWARD, Assistant Teller.

M. L. STEWART & CO.,

o"wosso, ______ Kric__ia__iM.

BANKERS.

THE POPULAR COOK BOOK.

49

Pudding. Two cups flour, a little nutmeg, 2 heaping teaspoons
size of walnut; milk enough to make
fill cups half full and steam % hour. Enough for 7

Egg Baking Powder, butter,
a stiff batter;
cups. Serve with any sauce or dip. Can add raisins or currants.
Dorcas Home.

Suet Pudding. One cup chopped suet, 1 cup molasses, 1 cup sour
soda, cinnamon,

milk or water, 1 cup raisins, 1 egg, 1% teaspoons
flour to make stiff batter;

steamed Pudding.—One cup sugar, % cup butter.

Steamed Pudding.

steam 2 hours.

Mrs. Mlnta Oampton.

% cnp water, 1 teaspoon soda, 1 cup raisins, chopped;
Steam 3 hours.

\u cup molasses,
flour.

.'! cups

G. C. Mellick.

Puff Pudding.
I'uff Pudding.— One pint flour, V/n teaspoons

baking powder, a
littlesalt, mixed into a soft batter with milk. Place a spoonful of
the batter into well-greased cups, and then one of any fruit pre-
ferred, then another of batter; steam untillight. Mrs. .7. W. Thorn.

Queen of Pudding. One quart sweet milk, 1 pint of bread
crumbs, 1cup of sugar, yolks of 4 eggs, rind of 1lemon, grated, or 1
tablespoonful of the extract of lemon. Beat
the yolks, sugar, and
lemon, and stir into the milk and crumbs. When they are nearly
boiling, stir rapidly, and pour into a well-buttered dish (earthenware
or granite), and bake in a slow oven. When done, beat
the whites
of the eggs
to a stiff froth, add a little sugar, spread the pudding
with bits of jelly or jam, and then cover with the frosting; return to
the oven and let it get firm. Eat cold, with cream,
and
flavored with vanilla.

sweetened,
G. C. Mellick.

Hickory-nut Pudding. One quart of milk; let boil; add % cup
then

Ralston Breakfast Food. % cup sugar. Let it cook 20 minutes,
add y-2 cup of nuts and a spoonful of vanilla.

Suet Pudding. One cup (scant) suet, chopped fine; 1cup molasses,
1pound fruit, 1cup sour milk, 3 cups flour, % teaspoon salt. 1% tea-
spoons
Pudding. —One cup sweet milk. 1 egg. 2 teaspoons Egg Baking
steam 4 hours. Mrs. Alfred Osmer.
"
Powder, 2 cups flour; steam until it willnot adhere to a splint.
Mrs. Fred Zimmerman.

soda, spice to taste;

Steamed Dark Pudding. One-half cup raisins, 1 egg. y2y2 cup sour
milk, % cup sugar, % cup molasses, pinch salt, butter, size of egg;
% teaspoonful
Stir thick with flour, in
¦which a teaspoonful of Egg Baking Powder has been Added. Serve
with sauce.

Mrs. Hugh Douglass.

to suit

taste.

soda,

spice

Troy Pudding. One-half cup chopped suet, % cup milk, % cup
steam 2

y2y2 cup molasses, 1V2 cups

flour, % teaspoon soda;

WP S- E- E- Bentley.

raisins,
hours.

50

THE POPULAR COOK BOOK.

Black Pudding. One egg, 1evip raisins (seeded), 1 cup molasses,
teaspoon soda.
1cup hot water, in which has been dissolved 1scant
Stir in flour to make a batter the thickness of wheat pancakes; pour
Serve withi
into a basin,
sweetened

and steam an hour.

set in the steamer,

flavored to suit

Ida Furteau.

the taste.

cream,

Suet Pudding. Take suet, chopped

fine; raisins, chopped; mo-
sour milk, each one cup; % cup English currants, 2 teaspoons-
lasses,
ful soda. Mix the suet, raisins, and currants well into the molasses,
then add the sour milk, next the soda, and mix in well a handful'
of dry flour; stir until it begins to foam,
then add flour enough to>
for Pudding. —
form a stiff batter;
salt;
steam four hours,
add % teaspoonful
slice, and serve with following sauce:
Sour Sauce
of flour, mix well together;,
One cup sugar, 3 heaping tablespoons
add 2 tablespoons of vinegar, and butter size of an egg; set on stove,
and add boiling water until it thickens as starch;
add vanilla to
taste;

Mrs. H. J. White.

serve hot.

English Plum Pudding. Two pounds raisins, 2 pounds currants,
% teaspoonful of cinnamon, % teaspoonful of cloves, 2 grated nut-
megs, % pound candied lemon peel, 1pound bread crumbs, % pound
chopped suet, 8 eggs, yolks and whites beaten separately; 1teacup of
flour, 1teacup cold water. Mix the fruit, spices, suet, yolks of eggs,
lemon peel and bread crumbs, and let stand over night; when ready
to put pudding to cook, add whites of eggs, water, and flour. Boil
8 hours in buttered bowls, covered withcloth. Mrs. B. H. Hadsall.

Beefsteak Pudding.—One pound of lean beefsteak, cut in small
bits; 1onion, chopped fine; salt and pepper
to taste. For crust, take
% pound chopped suet, 2 teacups of flour, a pinch of salt; roll the bot-
tom crust quite thick; line a pudding dish with crust, and add In-
cover with thin top crust, and cover basin with cloth.
gredients;
Steam or boil from 1 to 2 hours.

Mrs. B. H. Hadsall.

Beefsteak Pudding.

.

Steam Pudding.— One-half cup molasses,
Steam Pudding.

y., cup milk, 1cup flour,
serve with

1teaspoon soda, 1egg, % teaspoon salt. Steam 1% hours;
sauce.

Mrs. Wolverton.

Tapioca Pudding. Four tablespoons

tapioca, 1 egg, or yolks of
2; % cup sugar, salt; flavor with lemon and vanilla, one spoon of
soak the tapioca over night in milk; boil until quite thick.
each;
To be eaten cold.

Bread Pudding. One cup of milk, 1 cup of flour, 2 cups of bread
crumbs, % cup of butter, % cup of brown sugar, 2 eggs, 1teaspoon
Sauce. —One-half
of soda, raisins;
cup of sugar,

y2y2 cup of butter, 1egg, 2 tablespoonsful of cream.

steam 2 hours.

to taste;

season

Minnie Shotwell.

THE POPULAR COOK BOOK.

51

Rice Pudding. One cup of rice', cooked tender;

then add 1quart
of sweet milk, % cup of sugar, 1small nutmeg, grated; 1tablespoon
of butter, 3 eggs, 1 cup of seeded raisins. Mrs. Anna Summers.

Cottage Pudding.

One-half cup of sweet milk,% cup of sugar,
1egg, 2 tablespoons melted butter, 1teaspoon of higg Baking Powder,
1 cup of flour; Bake one-half hour and serve with sour sauce.

Myrtie Richardson.

Lemon Pudding. One pint bread crumbs, 1 quart milk, yolks of
4 eggs, % cup sugar, and grated rind of 1 lemon. When baked,
cover thickly with jelly and make a frosting with the whites of
4 eggs, 1cup powdered sugar, and juice of lemon, and place in oven
-a few minutes to brown.

Mrs. J. M. Cooper.

Chocolate Fudges. One square of Baker's chocolate, 1cup sugar,
flavor with vanilla if de-

% cup milk, good teaspoonful butter;
sired.

Mrs. J. M. Cooper.

Honey Dew Pudding. One pint sweet milk, 1cup cracker crumbs,
not rolled; yolks of 2 eggs, 4 tablespoonsful
sugar, a little salt, and
lemon flavoring. When baked, make a frosting of the whites of the
eggs and 2 tablespoonsful of sugar, having previously covered the
pudding with % tumbler of jelly; set in oven to brown.

Julia M. Cooper.

Graham Pudding. Two cups of graham flour, 1 cup of molasses,
1 cup of sweet or sour milk, 1 cup of raisins,
seeded and chopped;
1 egg, well beaten; 1 teaspoon of soda, dissolved in hot water; %
teaspoon of ground cloves, cinnamon, nutmeg, and a little salt. Put
the flour in a pan, add all the other ingredients,
flouring the raisins
and mixing thoroughly; put the mixture in a well-buttered pan, or
Sauce.— One cup of sugar, % cup butter,
mould;
2 cups sweet milk, scalded; cream the sugar and butter,
then add
the milk;
just before serving, add the well-beaten white of an egg.

steam 3 hours.

Mrs. Arvine Pelton.

Fig Pudding. Half a pound of figs, chopned fine; 2 tablespoonsful
of flour, 2 eggs, % grated nutmeg, or 1cupful of candied lemon peel
or citron; 2 cupsful of bread crumbs, 1cup of good brown sugar, or
not quite a cup of molasses; 1cup of suet, chopped fine; 1teaspoon-
ful of ground cinnamon, % teaspoon of soda, milk enough to mix,
tut be careful not to get
to a
the eggs very
paste; mix with bread crumbs,
light. Very little milk willbe necessary if molasses
is used instead
of sugar. Boil or steam steadily for 3or 4 hours. Eat with sauce.—
Four tablespoonsful of butter and % cup sugar, mixed together;
add 1egg, beaten very light, and cook over steam;
flavor with juice
of lemon or any preferred flavor.

too thin; rub the figs and sugar

flour, and spice; beat

Mrs. M. L. Stewart.

52

THE POPULAR COOK BOOK.

Office over Hall Bros. 1
Hours -9-11:30 A.M.
corner Main
l-4:30P.M.
6:30-8:30 P. M. I
12-1:30 Sundays. J IUl Irlllllbllj New phone 316-2 rings.

JAUIf L U Grocery,
IIIIIIV III and Ball streets.

f\ nimf PII

¦

PHYSICIAN AND SURQEON.

Eye, Ear, Nose and Throat.

correctly
and Surgery.
fitted. Diseases of Women, Confinement
Graduate University of Michigan. Member of Surgical
Staff, Ann Arbor Hospital.

Glasses

S. H. WHALEN,

Watchmaker.

FortyBenc"."* the

Owosso, Hichigan.

Do not wait for bills, but

Gome and See

How cheap we are selling everything in the Dry Goods line. Call and
see those Corsatine Wrappers

Everything marked inplain figures at the very Lowest Prices.

for ladies.

Black's Dry Goods Store,

-

OWOSSO,

MICHIGAN.

Dentist.

114 W. Exchange St.

Over Kalamazoo Store,

Rooms 1 and 2.

OWOSSO,

.MICHIGAN.

THE POPULAR COOK BOOK.

53

Rice Pudding.

One cup of rice, cooked tender;

then add 1 quart
of sweet milk, y., cup sugar, lsmall nutmeg, grated; l tableapoon of
butter, 3 eggs, 1cup seeded raisins. Bake till milk and rice thicken.
Apple Pudding Fill a buttered baking dish with sliced apples,
and have over the top a batter made of 1 tablespoon of butter, tt
cup sugar, 1 egg, Ms cup of sweet milk, V/2 cup of flour, in which has
been sifted 1teaspoonful of Baking Powder.
Serve with crenm and
are very nice served in the same
sugar or liquid sauce.
way.

Teaches

Mrs. J. Springer.

DESSERTS.

Custard Floating Islands. Two tablespoonsful

corn starch to
1 quart of milk: mix the starcli with a small quantity of the milk,
and flavor with vanilla; beat 1 egg and two yolks more; heat
the
remainder of the milk to nearly boiling, then add the batter,
the
sugar, a little butter and salt; boil 2 minutes,
«ggs, 4 tablespoonfuls
stirring briskly; turn out into a glass dish, and set in a cool pface.
When ready to serve, beat stiff; flavor and sweeten the whites of
2 eggs, and drop in spoonfuls here and there over the custard. This
makes

Mrs. S. H. Alliton.

the islands.

Whipped Prune Dessert.

soak over
night; stew in same water until tender, and take out pits; sweeten
to taste, and let cool; whipped fine; add whites of 6 eggs, beaten
real light;bake about % of an hour; serve with whipped cream.

Two pounds of prunes;

Mrs. J. Findlater.

Tapioca Cream Custard.

Soak 3 heaping tablespoonfuls of tapi-
oca in a teacupful of water over night; place over the fire a quart
come to a boil, then stir in the tapioca a pinch of
of milk; let
salt; stir until itthickens,
then add a cupful of sugar, and the beaten
yolks of 3 eggs; stir it quickly, and pour it into a dish, and stir
stiff; add the flavor-
gently into the mixture the whites beaten
Mrs. Henry Beswick.
Ing, and set iton ice.

54

THE POPULAR COOK BOOK.

Apple Dessert. FBIa pie pan with sour apples that cook quickly;
cut in small pieces; add water enough to make juicy; make a cover
of biscuit dough; rollquite thin, and cover over; bake in a moderate
turn up side down on a plate, spread first with
oven; when done,
butter; sprinkle freely with sugar; grate nutmeg over
top; serve
with cream.
. Banana Custard.— One quart of milk, 2 eggs, 1tablespoonful corn
starch, 4 tablespoon fuls of sugar; cook in double boiler; let stand
until cold; slice 3 large bananas; put incustard dish; pour the custard
over them.

Mrs. R. A. Dunham.

Banana Custard.

Mrs. W. A. Hoenshell.

Chocolate Custard. One quart of milk; heat in pail of boiling
water; when nearly boiling sprinkle in 1 heaping tablespoonful of
flour, well mixed with 4 tablespoonfuls of sugar;
stir constantly;
when well cooked add the beaten yolks of 2 eggs, mixed with n
spoonful of cold milk stirred with eggs and cooked. Have ready 1
square of Baker's chocolate, grated; put it in the custard;
take it
off the stove, and beat with egg beater until the chocolate
is dis-
solved, cool, flavor with vanilla. Beat
the whites to a stiff froth;
add a tablespoonful of sugar, and few drops of rose flavor; brown in
the oven.

Mrs. Ami Wilson.

Orange Custard. Heat 1% pints of milk in a pail set in boiling
¦water; mix 1 heaping teaspoonful of flour with 1 cup of sugar; stir
into the hot milk; cook thoroughly; add 1 whole egg and 2 yolks,
well beaten, and cook like a stirred custard; when cold, pour it
over 2 large oranges, which have been divided and seeds
removed;
beat the whites of 2 eggs to stiff froth; add a little sugar; put on top,
just before
the
custard.

serving, a little grated orange peel; will flavor

Mrs. Ami Nelson.

THE POPULAR COOK BOOK.

55

CAKES.

Layer Fruit Cake. One cup brown sugar, % cup batter, 1 cup
sour milk, T teaspoonful Boda, 4 eggs
(whites of 2 tor Oiling), 1 cup
seeded raisins, ."> cups (lour, spices.
Layer Cake. —Three eggs, 2 tablespooiifuls of melted butter, 2
lablespoonfuls of sweet milk,,2 teaspoonfuls of Epg BaUiiij;I'owder,
% of a cup of sugar, 1 cup of flour.

Mrs. (J. ML Richardson.

Mrs. M. Johnson.

Layer Cake.

Plain Cake. Two eggs,

tablespoonful butter. 1 cup of sugar. 2'i

cups of flour, 2 teaspoonfnls Egg Baking Powder, lcup milk.

Julia Lucas.

White Cake. One and two-thirds cups of sugar, % cup of butter.
1 cup of sweet milk. 2 teaspoons Egg Baking Powder, whites of 0
eggs. Bent the eggs to a froth and add last, stirring in gradually.

Mrs. George Sample.

Hot Water Sponge Cake.— Two eggs, 1 cup sugar beaten to-
Hot Water Sponge Cake.
then beat 1 cup of flour with one teaspoonful of Egg Bak-
sifted together; add to this % cup of boiling water;

gether,
ing Powder,
flavor to taste.

Mrs. Jennie Fish.

Graham Cake. One teacup sugar, 1 teacup sour milk. 2 table-
soda, 2 kinds of spice, make rather

spoonfuls butter, 1teaspoonful
stiff.

Charlena Robbing.

Apple Snow Cake. One cup sugar, 1egg, % cupful sweet cream;
put all together; stir well, then add % cupful sweet milk. 2 cupfuls of
flour, sifted with two teaspoonfuls Egg Baking Powder, 1 of lemon
extract.
large
sweet apple, pared and grated, and white of 1 egg, 1 teaspoonful
lemon extract; add all together, beat 20 minutes.

The Apple Snow:- One cupful granulated

sugar,

Mrs. H. Sidman.

Frtit Cake. One pound sugar. 1 pound butter, 1 pound flour. 8
raisins, 1 pound currants, % pound citron, 1 table-
season

eggs, 2 pounds
spoonful of molasses, 1 cup sour milk, 1 teaspoonful
with spices.

Mrs. P. Thomas, Corunna, Mich.

soda:

Boiled Cider Cake.

2 egt-'s. %
cup shortening, % cup boiled cider, and fillwith cold coffee; 1 tea-
spoonful soda; spices to taste.

-One cup sugar, 1cup molasses.

Mrs. W. A. Richardson.

Molasses Cake. One cup sugar. 2 cups molasses. 1 scant cup
butter, 2 cups of sour milk, 2 eggs, 4% cups flour, 1 tahlespoonful
soda; spice to taste.
Mrs. C. M. Youn,,.

56

THE POPULAR COOK BOOK.

Dr.

Scott,

Physician and Surgeon.

Office and Residence

213 N. Washington Street.

Phone 295.

Office hours— l:3o to 4:00>
6:30 to 8:30
Sunday 2 to ?

J. J. n/IQQ/IRT^—

THE WEJT JIDE DRUQQIST.

A full stock of TRUSSES and RUBBER GOODS Always

on Hand.

H* ©? peters on,

DENTIST,

107 North Washington Street.

Residence, 326 Washington St.,

Where he can be found after nfftce hours.

OWOSSO, MICH.

Fred Edwards,

FIRE, LIFE and ACCIDENT INSURANCE AGENT.

Best Companies.

11l EAST MAIN ST.,

-

-

Lowest Rates.

OWOSSO, MICH.

THE POPULAR COOK BOOK.

57

Feather Cake. One pup of sugar, % cup Mutter. % cup sweet

milk, V4cup corn starch, - teaspoonfuls E;;g Baking Powder with 1

<np Hour, nnd 2 eggs; season

to tnste.
Mrs. s. A. Ferguson, Owomo, Mich.

Feather Cake. Two Bcant cups sifted Sour,

'- teaspoonfula Bigg
Baking Powder, 1 large tableepoonful batter, 1 cup sugar, 1 cup milk
or water, % teaspoon filllemon or vanilla extract.

Mrs. Berfha Clark.

cream:

Roll Jelly Cake. Bent 2 eggs, nnd put in a cap, till up the cup
1 teacupful of sugar, 1% cups of flour, 2 tea-
with sweet
spoonfuis of Egg Baking Powder, sifted well with the Hour and
bake in a dripper. When done spread witli jelly and roll: pin a
Cloth around it tightly.

Mrs. A. Head.

Cream Cake.— Two c^'frs, 1 rap sujrar. granulated, Vi <-ii|> Imtter,
Cream Cake.
flour,
flour, % cop

% cup milk, Iiteaspoonfnla Egg Baking Powder, 2% caps
vanilla. Cream for UUng: One egg,
milk,i-s cup sugar, vanilla.

Mrs. w. Boerem.

tablespoonful

ROTH &SULLIVAN, la^a

e.!ors

Graham Cake. One egg. 1 cup sugar, 1 tablespoonfnl butter, 1
cinnamon. 1 tea-

cup sour milk, 1 teaspoonful
spoonful cloves, 1cup seeded raisius, 2 cups sifted graham flour.
Mrs. Z. 11. Ross.
Brown Cake. One cup sugar, 1 cup butter, 1 cup molasses.

soda, 1 teaspoonful

'_'

egsrs. 1 cup sour milk. 2 even teaspoonfuls
vanilla; stir quite stiff; to be baked in loaf or layer.

soda. 2 teaspoonfuls

Mrs. H. C. Frieske.

Pork Cake. Two cups of molasses. 1 cup of brown sugar. 3
eggs, 1 pint of strong coffee. 1 pound of fat salt pork ifree from
lean, chopped very fine, and pour coffee on hot. and let stand till
cold: add flour enough to make quite thick, into which has been
stirred 1 teaspoonful
then add 1
pound of stoned raisins. 2 pounds of currants, washed and dried
and well floured; 2 teaspoonfuls of cinnamon, 1 of cloves. 1 of all-
spice; if you want it very nice, put in citron Chopped
very tine;
bake about 2 hours. This is very nice and will keep for months.
Jennie E. Archer.

(if soda. 1 of Egg Baking Powder,

1, 2, 3, 4 Cake. One cup butter. 2 cups sugar, 3 cups flour, 4 eggs,

'_¦ cup sweet milk, *iteaspoonful

soda:

flavor with nutmeg.

Mrs. C. F. Mather.

58

THE POPULAR COOK BOOK.

Jam Cake.— One cup sugar, 1% cups butter, 3 egss, % cup sour
Jam Cake.
cinnamon, 1 tea-
flour, 1cup jam; bake in three layers, and
3

milk, 1teaspoonful
spoonful nutmeg, 2 cups
spread with frosting.

soda (in milk), 1 teaspoonful

Mrs. Tod Kincaid.

Molasses Layer Cake. Three tablespoonsful of sugar, 3 tab;

spoonfuls butter, 1 egg, % cup of molasses, % cup of warm water.
\i, teaspoonful of
] teaspoonful of soda, % teaspoonful of cinnamon,
nutmeg, 2 cups of flour.

Emma McCarty.

Whitk Cake.— One large cup of white sugar, % cup butter, % cup
White Cake.
sweet milk, whites of 4 eggs, 1% cups flour, 1% teaspoonfuls Egg
Bakiug Powder;

Mrs. Fred Aberle.

flavor to taste.

Layeb Cake. Two eggs, 1 cup white sugar, butter the size of
an egg. % cup sweet milk, 2 teaspoonfuls of Egg Baking Powder,
sifted into 2 cups of Hour; flavor to taste.

Mrs. Edward llose.

French Cream Cake.— Take 3 eggs, 1 cup of sugar, 1 cup of
French Cream Cake.
flour, 2 tablespoonaful of water, and 2 tenspoonsful of Kgg Baking
Powder; bake in 2 layers, and when cool split eacb layer. Filling:
One pint of milk, % of sugar, 1 egg, and 2 tablespoonful of corn
Starch, a Inmj> of butter, and vanilla to suit the taste; boil until it
thickens, then put between layers.

Mrs. L. Wallis, Saginaw.

Cheap Molasses Cake. One-half cup molasses, % cup sugar, %
tablespoonful butter, 1 egg, 1teaspoouful cinnamon,

cup hot water,
1 of soda, dissolved in the hot water.

Nettie Jacobs, New Lothrop, Mich.
Spice Cake. One egg, 2 cups sugar, % cup shortening, 2 cups
soda, pinch of salt; stason with

buttermilk, 2 level teaspoonfuls
cinnamon, allspice and nutmeg.

Mrs. R. A. Dunham. Owosso.

Snow Cake.— One teacupful sugar, % cup butter, creamed, whites
Snow Cake.
of 4 eggs, % cup of sweet milk, 1% cups of flour, 1teaspoonful Egg
Baking Powder; flavor with vanilla.

Mrs. J. C. Dingman.

Lemon Layer Cake.— One cup granulated sugar, 2 tablespoonfuls
Lemon Layer Cake.
softened butter, beaten to a cream; 1 cup water, 1 egg and yolks of
2, 2\A cups flour, teaspoouful Egg Baking Powder; beat
eggs very
light and bake in 2 layers. Filling: Whites of 2 eggs, beaten to
stiff froth, juice of 1 lemon, pulverized sugar
to stiffen, grate the
yellow rind in body of cake.

Mrs. Mary Johnson.

Yeixow Cake.— One and % cups of sugar, v.2 cup butter, 1 tea-
Yellow Cake.
spoonful of soda, 2 heaping teaspoonfuls of cream of tartar, %
cup of sweet milk, the yolks of 4 eggs, 1 teaspoonful of vanilla.

Mrs. C. E. Underwood, Easton.

THE POPULAR COOK BOOK.

59

Soft Ginger Cake.— One cup molasses, 1 tablespoonfnl
Soft Ginger Cake.

brown

stir well

together,

togar, legg, 1 tablespoonfu) melted lard or butter, 2 cups Hour, l
then add I cup Moiling
*easpoouful ginger;
Viler.
Mrs. H. ('. Dolloff.
Frvit Cake.— Three cups sugar, 2 cups sour cream, % cup butter,
Fruit Cake.
soda, 1 teaapoonful eaeli «( clnnamoa,
!3 eggs, 2 level
cloves and nutmeg, 2 cups raisins;

teaspoonfuls

tins makes

two large loaves.
.Mis. \v. i>. Underwood.

An Excellent Cake.

i An Excellent Cake.— Cream together 1 cup sugar, with butter
thoroughly, % cup milk, 1
the size of an ejr«. add 1 egg and beat
Beaspoonful Egg Baking Powder
In '1 cups of Hour, gifted together;
take out 2 tablespoonfuls of the mixture into a bowl, add '
¦•, <iip
thickening with flour in the proportion thinned; add spices
molasses,
End fruit, then bake as a mixed, marble, or layer cake; rery nice
baked plain.

-Mrs. Mary .lolmsoii.

Layer Molasses Cake.— One cup sugar.
Layer Molasses Cake.

% cup molasses, % cup sour milk, 1 tenspoonful

. fills cold coffee, 2 cups flour. 1 tenspoonful cinnamon,

itntmeg, 1 tablespoonfnl prated chocolate; bake In:s layers,
together with boiled frosting.

sndn, 2 t:ihles|

\'-< cup batter, 2 eggs,
v-
(loves, and
:in<l jmt

Miss M. Smith.

Pork Cake.— Take 1 pound fat salt pork, chop very fine, pour
Pork Cake.
upon it V-i pint of boiling water, add 2 cups of sugar, 1 cup molasses,
1 pound of raisins. % pound of citron, shaved fine, stir
in sifted
flour enough to make of the consistency of common cake batter;
each cloves and nutmeg, 2 of cinnamon: bake in a
1 teaspoonful
moderate oven.

Mrs. G. W. Mather.

.

Fruit Cake. One cup of dark brown sugar, 1 cup of butter. 1
cup of sour milk. I\<> cup molasses, 1 cup raisins. lVicup English
currants, Vi pound citron, 1 teaspoonful

cloves and cinnamon.

Mrs. Mary Richardson.

Jelly Roll.—One cup sugar. 4 eggs, butter, size of a walnut. 1
Jelly Roll.
cup flour, 1 teaspoonful Egg Baking Powder, 3 tablt'spooiisful milk,
a little salt.
Jelly Cake. One and V.cups of sugar. % cup of butter. - cups of
flour, y-i cup sweet milk, 2 teaspoonfuls Egg Baking Powder, 3 eggs.

Mrs. Minta, Crainpton.

Mrs. If. Carland.

Peart, Cake.— One cup of sugar. % cup of butter, % cup of corn
Peart, Cake.
starch, and fill with flour: % cup sweet milk, 1 small cup Hour,
Whites of 3 eggs, 1 teaspoonful Ej*g Baking Powder:
flavor with
vanilla.

Mrs. W. A. Richardson.

60

THE POPULAR COOK BOOK.

Oakside School,

422 W. Oliver St., Owosso, Mich.

®

tutors for special examina-
Prepares teachers,
in addition to regular grade work.
tions
Terms moderate. Winter term begins Janu-
ary7. 1901.

For catalogue apply to

>£

HRS. L.E. GOULD, Principal.

THE CITIZENS' SAVINGS BANK,

OWOSSO, MICHIGAN.

officers:

ISAAC H.KEELER, Pres.

Capital ... - I -
-
DIRECTORS:

-
GILBERT L.TAYLOR, Cashier.
-

Depositors' Guarantee

ISAAC H. KEELER

WILLIS E. HALL
ALBERT TODD

MINER S. KEELER

RUDOLPH COLBY

HERMAN C. FRIESEKE, Vice Pres.

*50,000.00
$100,000.00

MARTINC. DAWES

HERMAN C. FRIESEKE

GEO. L.KEELER

JAS. W. SIMMONS

COMPARATIVE STATEMENT OF DEPOSITS

As Reported to the Banking Department :

$23,727 09 May 5, 1898
54,343 30
June SO, 1899

1121,860 91
177,58177

$194,528.67

May 7, 1896
May14.1897

June 30. 1900

COMMENCED BUSINESS FEB. 10, 1896.

m HARTSHORN & SON,

for

ELDRIbQE 9 SEWINQ nfICHINE/

Prices $25.00 to $28.00.

MONARCH BICYCLES

For
are Beauties.
$25.00 to $40.00. Chainless

1901

Price
$60.00.

CARRIAGES and FARfI TOOLS.

THE POPULAR COOK UOOK.

61

Nut Cake. One-half cup butter, 1 cup white sugar, % cup milk.
(whites only), 2 teaspoonfuls Egg Baking Powder, 2 cups

3 eggs
flour, 1 cup of hickory-nut meats.

Mrs. 11. 0. Prleslte.

Spiced Cake. One-half cup molasses, 1 cup sugar, Icup butler,
1cup buttermilk. 2 eggs, 1 teaspoonfu] soda, V-, teaspoonfal of doves
and cinnamon and nutmeg,

Mrs. .7. I). Estes.

.". cups Mom-.

flavor to suit

iy> cups of sugar,

White Cake.— Whites of 7 eggs,
White Cake.

'- cup of
butter, % en]) milk. :i cups of flour. 2 heaping teaspooneful of Egg
Baking Powder;

the taste.
Mrs. Lizzie .1. Liter. I.ilerliery. 111.
Pooh Man's Layer Cake. One cup brown sugar, 1 cup molasses,
1 teaspoon of cinnamon, nutmeg, cloves, l teaspoon of soda, butter
size of walnut, 2 cups flour. 1 cup of boiling water. Billing, on,.
cup of in-own sugar, 8 tablespoons of sweet
cream oi milk: boll
until it hairs; when cool, add beaten white of i egg;
to
taste.

flavor
From a Friend.

Sponge Ginger Bread. One cup sour milk. 1 cup Orleans molas-
ses. % cup shortening. 2 eggs, 1 teaspoonful
soda. 1 tablespoonful
Ringer; flour to make as thick as pound cake: put shortening, mo-
them quite warm; add the
lasses
milk, flour and eggs and soda, and bake as soon as possible.

and ginger all together, and heat

Mrs. E. S. Laverock.

Angel Food. One cup flour, sifted 4 times, with 1 teaspoonfnl
cream tartar, 1% cups granulated sugar, sifted 4 times, whites 11
eggs, beaten stiff, 1teaspoouful vanilla. Miss Charlena Robbins.

Angel Food. Use a tumbler that holds just 18 tablespoonsful. lv.
tumblers granulated sugar. 2 tablespoonfuls of red sugar
sand in-
cluded, sift several
times before measuring, 1 tumbler of flour,
teaspoonful cream of tartar; sift together: whites of
eifted, 1 small
11 eggs, beaten to a stiff froth on a large platter; add the sugar
slowly, then lightly as possible the flour, then 1teaspoonful extract
of rose; the cake should be baked in a new tin and not greased; when
try with a straw; when done invert the
Ithas baked 40 minutes,
cake on 3 cups; when partly cool can be easily removed with the
help of a knife.

Ice the cake with ordinary boiled frosting.

Mrs. Charles Ilaughton.

Gold Cake. This cake is to be made the same

time you make
Angel Food. Yolks of 11 eggs, 1 cup of sugar, % cup of butter,
% cup of sweet milk. 1' 2 cups of flour. 2 teaspoonfuls Egg Baking
Powder, 1 teaspoonful vanilla; ice with chocolate.

Mrs. Charles Ilaughton.

62

THE POPULAR COOK BOOK.

Angel Food.— One tumbler of sugar, 1tumbler of flour. 1rounding'
Angel Food.
teaspoonful cream of tartar, whites of 11 eggs; sift sugar and flaur
then add cream of tartar to flour and sift again;,
each 4 times,
sift the sugar slowly on the beaten whites, and beat In the flour;
bake 45 minutes; do not open the oven for IB minutes after sitting:
in the oven.

Mrs. A. Xorthway.
Angel Food. The whites of 11 eggs, 1% cups of granulated
after being sifted 4 times, 1 tea-
sugar, 1 cup of flour, measured
the
spoonful of cream tartar, 1 teaspoonful of vanilla extract; beat
whites to a stiff troth; keep beating whites of eggs lightly, and sift
then add flavoring and flour, stir-
through fingers into eggs,
sugar
in moderate oven; do not grease-
ring quickly; bake 40 minutes
turn upside
the pans, and do not open oven door
down to cool, with some thing under' edges. Mrs. M. C. Dawes.

for 16 minutes;

the whites of the eggs

Angel Cake. Whites of 11 eggs, 1% cups of powdered sugar;
sifted once; 1 cup flour, sifted with 1 teaspoonful cream of tartar
to a very stiff froth; add
four times; beat
the sugar and mix carefully;
then add the flour gradually; stir
lightly just enough to mix, and last one teaspoonful of flavoring;
turn quickly into an ungreased
oven, from 40 to 45 minutes,
done invert pan on two saucers and let cake stand until cold.

cake tin, and bake in a moderate
testing it before removing it; when

Mrs. F. B. Ilichardsbn.

White Cake. One-half cup of butter, 1% cups of sugar, 2 cups of
flour, nearly 1cup sweet milk, % teaspoonful of soda, 1teaspoonful
of cream tartar, whites of four eggs, well beaten; flavor with peach
or almond. Make 1loaf, or bake in 3 layers with fig filling. Fig
Filling: One-half pound of figs, chopped fine; 1cup of water, and
% cup of sugar; boil to a paste.

'Mrs. C. E. Underwood.

Angel Food. \\Thites of 12 eggs, 1 cup fine granulated sugar, 1
cup flour, flour and sugar
to be sifted 5 times before measuring; y^
teaspoonful cream tartar, 1pinch salt, % teaspoonful each of lemon
the whites to a stiff froth, add cream tartar and
and vanilla, beat
salt, and beat again,
then add sugar and flavoring, beat thoroughly,
then fold in the flour; put in an ungreased
tin and bake from 40 to
50 minutes; invert pan until cool.

Mrs. Judge Smith.

Ribbon Cake (Layer White).—Three eggs, V/z cups sugar, % cup
butter, % cup milk, 2*4 cups flour, 1% heaping teaspoonfuls Egg
Baking Pawder; use any filling.

Mrs. G. Springer.

(Dark Layer).—Three eggs, 1 cup sugar, 1 cup molasses, 1 cup
butter, 4 cups
flour, 1 cup boiling water, dissolve 2 teaspoonfuls
soda in the water; mix all well together before adding water and
soda; bake in sheets. Filling, chopped raisins. Mrs. G. Springer.

THE POPULAR COOK BOOK.

63

Tork Cake.— One cup chopped Bait pork, upon which ponr
Pork Cake.

two

'_'

teaspoonfula

scant cups of boiling water: 2 cups brown sugar, 1 cup molasses,
itui soda; add "> cups sifted Sour,
in which stir one heaping teas]
] pound raisins, seeded and chopped,
cinnamon and
1 of cloves; makes 2 loaves or one In pan: bake Slowly till done,
then
tliin coating Of white of an egg over the top, and shake well
¦spread
•over with white sugar.
Watermelon Cake. White part: - cops sugar, % cop butter, %
sweet milk, .'! cups Hour. 1 tablespoonful Egg Baking Powder,
¦cup
¦rhites of ."i e^gs. Red part: One cup red sugar,
':• cup butter, %
flour, 1 tablespoonful Egg Baking Powder,
<?up sweet milk. 2 cups
¦oiks r> eggs,
Put red In center
of pan, and while around edge.

111 1 pound raisins or English currants,

Corn IVarsall, Easton.

Mrs. Emma Bobbins.

Park Cake. One pound fat salt pork, chopped line. 1 pint boiling
water, turned on pork, when cool add 1 pound dark sugar, Ipound
1 pound raisins. 10 cents worth citron, 1 teaspoon fill of
vim-ants.
vach cloves allspice and, cinnamon,
1 cup molasses, i teaspoonful
soda, stir thick, 2 eggs, if .yon like, but cake will keep better without
iggs.

c,s
ROTH &SULLIVAN, la?a

lors
801lJelly Cake.— One egg, 1 cup sugar. % cup butter, % cup
Roll Jelly Cake.
lemon extract, 2 cups Door, 2 tea-
i sweet milk or water, Viteaspoonful
Ispoonfuls Egsr Baking Powder, sifted with the flour; makes 2 rolls:
! baked in 2 square tins; turn the cake out on a brown paper,
spread
and cake together,
¦the
Iletting the paper
tight

loosen as cake is rolled, then roll the paper

bottom of the cake with jelly, roll paper

Mrs. !¦'• -I. Raymond.

around it, and put itaway.

Mrs. C. F. Mather.

Devil Food Cake.— First part: One cup sugar, % cup butter, %
Devil Food Cake.
|«veet milk, 3 cups flour. 2 eggs, 2 heaping teaspoonfuls Egg Bak-
Second part: Dissolve 1cup grated chocolate in 1cup
Elng Powder.
jof milk, add 1 cup brown sugar, yolk of 1egg; stir this over the fire
, until it boils; cool; flavor with vanilla, and stir in first part.
'

Mrs. Arthur Gray, Owosso.

Splendid.

Cold Water Cake— Two eggs, 3 cups of sugar, half white and half
Cold Water Cake
brown, 1 cup shortening, 2 tablespoons of molasses, 1 teaspoon of
¦ cloves, 2 teaspoons of cinnamon, 1% cups of cold water, a level tea-
• spoon of salt, a level teaspoon of soda, 2 rounded teaspoons of Egg
Baking Powder. Mix soda in molasses,
add 5 cups of sifted flour.
Ifput in a cellar age improves it This makes two good loaves.

Miss Edith E. Sutton.

64

Mice Sweet Dairy Butter! *

THE POPULAR COOK BOOK

You can always get that and anything in the
Grocery line at the right price at

>Jot\r\soi\'s Grocery,

807 West Main St.

E^arle's Bakery,

-,KJ. W. EARLE, Prop.

Manufacturer of

All Kinds of BAKED GOODS.

437 Laverock Avenue.

Ifyou can't get the right kindof

MKATS

From your butcher, buy of us. We are bound to please.
Nothing but the best goods sold for the right price at

BA piPC

210 West

IN/lain St.

IHI^IRIRIS BAZAAB

Has now a tine lot of Jamaica BANANAS on band
which we willsell at 10c a dozen. Malaga Grapes, 2
Ib9. for 25c. Also a very fine line of CANDIES worth
20c and 25c a pound,
for 10c pound. Best pressed
figs at 10c a pound. Good thin skinned Lemons 15c a
best, 5c lb. Dates 5c per lb. Special
doz.
prices for parties and socials.

Prunes,

ALL GOODS AT LOW PRICES.

Beebe Block, corner Main and Washington Streets.

THE POPULAR COOK BOOK.

65

Pork Cake. Pat suit pork, entirely free of lean ::1 11111 rind. Chopped
like lard, 1 pound: pour boiling water upon
so fine ;is to lie almost
It, % pint; raisins, seeded and Chopped,
1 pound; sugar,
two cups;
ißolasses, 1cup; saleratus,
rubbed One and put into
molasses. Mix these all together and stir in Hour (sifted) to make the
then stir in nutmeg and
consistence
cloves, finely ground, 1 ounce, each; cinnamon,
aISO line, '1 ounces;
the time of baking by putting .-i broom trtraw
be governed aboul
Into It. When nothing adheres

to it, itis done; bake slowly.

of common enke mixture,

1 teaspoonful,

a smooth paste,

Mrs Dd. Mover.
Chocolate Cake. Put In a sauce-pan % of a cup of chocolate;
scraped fine; % cup milk; 1cup of sugar; mix; stir the mixture until
then add a teaßpOonfnl of
it bolls and becomes
to a cream;
vanilla and let Itcool. Beat % cup butter, 1 cup sugar
stir in 1egg and the yolks of two. then adil the Chocolate mixture
and V-z cup of milk. Mix a leant
te.-i-
spoonful of cream of tartar, or 1heaping teaspoonful of Kgg Baking
three time-- and
Powder, with 2 cups of flour; sift the two together
mix with the other ingredients. This will make three large layers.
Ice each layer with the following: Boil 2 cups of granulated sugar,
Ms cup of water, and a small pinch of cream of tartar, for five min-
utes, or until it is a creamy ball when a drop is rolled between the
fingers; pour it in a fine stream over the whites of 2 eggs beaten
to a stiff froth; continue to beat the icing until it thickens;
spread
quickly on each layer, and put together. Mrs. J. Allen, Corunna.

teaspoonful of soda and .'i

Cocoanut Cake. One-fourth pound butter, % pound

sugar. 2
eggs, % pound sifted flour, 2 teaspoons Egg Baking Powder. % pound
prepared cocoanut. 'icupful sweet milk. Cream the butter and
cocoanut; mix the baking powder with,
sugar; add eggs and
flour and add alternately with the milk. Mix thoroughly, and bake
slowly. This batter makes
IiOAP Cake. —Two cups sugar, % cup butter: creamed; whites of
4 egcs, beaten stiff; 1 cup sweet milk, running over; 1 teaspoonful
vanilla, 2% cups flour; 1teaspoonful Egg Baking Powder.

good patty cakes. Mrs. Mitchel.

Loaf Cake.

Mrs. Malisky.

Layer Fruit Cake. Pour eggs,

reserving whites of 2 for frost-
Ing; % cup butter. 1 cup sour milk. 1 teaspoon soda, 1 teaspoon cin-
namon. 1 teaspoon cloves.
i._. teaspoon nutmeg. 1 cup seeded raisins,
chopped and boiled; V/2 cups brown sugar. Bake in :! layers and put
frosting between.
White Cake—One cup sugar, whites of 3 eggs. 1% cup of flour. 2
White Cake

Mrs. Sarah Sharmfelf.

teaspoons Egg Baking Powder, % cup sweet milk. 3 tablespoons
Mrs. Conant.
melted butter.

Flavor to taste.

66

THE POPULAR COOK BOOK.

Molasses Cake. Two eggs

(save out half of the white), y2y2 cup
lard, size of an egg, 1teaspoonful of ginger,
sugar, 1 cup molasses,
scant cup boiling water, flour to thicken to a
1 teaspoonful
thin batter, bake in 3 layers. Beat the whites stiff and add 2 large
teaspoon lemon extract, and place be-
spoons white sugar and scant
tween layers.

Mrs. Stroup, Owosso.

soda,

'

Lemon Layer Cake. Two cups of sugar, % cup of butter, 1cup
of milk, 3 cups of flour, 3 eggs, 2 teaspoons Egg Baking Powder.
Jelly.— One cup sugar, 1egg, 1tablespoonful butter, the grated rind
and juice of 1 lemon. Boil until thick. Mrs. W. D. Underwood.
Marbled Cake (Light Part). White sugar, V/z cups; butter,

V2V2
cream of tartar, 1 tea-
cup, sweet milk, % cup; soda, % teaspoon;
flour, 2% cups; extract lemon, 1teaspoon.
spoon; whites of 4 eggs;
Dark Part.— Brown sugar, 1 cup; molasses, % cup; butter, % cup;
sour milk, Mt cup; soda, Vi teaspoon; cream tartar, 1teaspoon;
flour,
2% cups; yolks of 4 eggs; cloves, allspice, cinnamon, nutmeg, of each
% teaspoon; mix. and drop ;i spoonful of each on top of each
other until all is in dish to bake.

Mrs. E. Wolverton.

ROTH & SULLIVAN, LADIES' TAILORS

Banana Cake. One cup of butter, 2 cups of sugar, 1cup of water
teaspoonsful of Egg
or sweet milk. :i eggs. 4 cups of flour, 3 small
Baking Powder. Mix lightly and bake in layers. Make an icing of
the whites of 2 eggs and one cup and a half of powdered sugar;
spread thin on the layers, and then cover thicklyiand entirely with
This cake may be flavored with vanilla. The top should
bananas.
be simply frosted.

Whipped Cream Cake. —One cup of sugar, % cup butter, % cup of

Whipped Cream Cake.

Mrs. H. P. Witmer.

sweet milk, 2 eggs, 2 teaspoons Egg Baking Powder;
bake 4 layers;
with % cup whipped cream.

flavor to taste;
flour until thick as most layer cakes; put together

Mrs. A. B. Crane.

Molasses on Layer Cake. One cup sour milk, 1 teaspoon soda.
y± cup molasses. Vs cup sugar, 1 tablespoon butter. 2 yolks of eggs,
1teaspoon ginger, 1teaspoon cinnamon, 3 scant cups of flour. Use
either white frosting or caramel

frosting for filling and top.
Miss Mary Pulaski,

lonia.

Spice Cake. One cup of molasses, 1cup of sugar, % of a cup of
butter, 1cup of sour milk, 3 eggs, 2 teaspoonsful of soda, 1teaspoon-
ful of nutmeg, 1% teaspoonsful of cinnamon, 1teaspoonful of cloves,
4 cups of flour.

Mrs. J. Cook.

THE POPULAR COOK BOOK.

67

Pork Oake.— One-half pound salt fat pork; chop fine; pour on It
Pork Cake.
1cup boiling hot water, stir till it melts; ail<l 1 enj
'/& enp
sugar, 1 ens. 1 teaspoon soda, % pound raisins; stir about
the thick-
(Allspice, cinnamon, doves,
pegs of loaf cake:
1 teaspoon each, Iuse.) Mrs. Ella S. Tlui.ver. Grove Springe, Mo.
Wiiiti. Cam:. Two clips of sugar, 1 cup of batter, 1 clip Of sweet
White Cake.
milk, 3 cups of Hour, 3 teaspoonsful of Bigg Baking Powder; Hum sta-
in whites of 4 eggs.
Mrs. J. M. 'IYrliusli.

spice to your taste.

lasses,

Layer Cake. One cup sugar, 2 eggs,

.'! tablespoons melted butter,
% cup of sweet milk, 3 teaspoons Egg Baking Powder,
l'_ cups
flour. 1 teaspoon lemon. Bake in .'! layers. Miike Icing and ftthng
by boiling 1 cup sugar until it hardens when tried in cold water;
pour over the white of 1egg, well beaten. A nice chocolate frosting
may be made by suiting a square of chocolate in the white of ihc
egg and pour on the sugar, beating until it cools

Mrs. Qrace Raughton.

Pork Cake. One pound salt pork, chopped

tine and dissolved in
1 pint of boiling coffee. - cups of sugar, 2 cups of molasses.
1 pound
seeded raisins, 1tablespoon each of cinnamon, doves, and allspice:
8 cups of flour; sprinkled in each cup, one rounding toaspoon of
soda. Add candied orange peel and citron, if desired. Will keep
six months.

Mrs. D. H. Van Ever. OwOMO.

Dark Loaf Cake.

cup lard, 1 teaspoon salt. 3 teaspoons
1 cup sour milk, 2 teaspoons
floured. Make quite a stiff batter, as there are no eggs.
to bake a small cake to try it. Itmakes 2 small or 1large loaf.
Mrs. W. A. HoenshelL

One and one-third cup granulated sugar. %
together;
soda, 1 cup chopped raisins, well
It is well

ground cloves:

stir

Marble Cake (Light Part). One and one-half cups of sugar. V*
(Dark Part.)—One cup
cups of butter, 1 cup of sweet milk, whites of 4 eggs. 2% cups of
flour, 2 teaspoons
brown sugar, % cup of molasses, % cup of butter, % cup of sour
cream, 1 teaspoon soda, yolks of 4 eggs, spices
to taste. 1 cup of
raisins.

of Egg Baking Powder.

Mrs. Maude Jennings.

White Cake. Whites of 4 eggs, % cup butter. 1teaspoon of lemon,
pinch of salt, heaping cup sugar, from % to % cup of milk, 2 tea-
spoons Egg Baking Powder,

from 2 to 3 cups of flour.

Mrs. C. H. Willson.

Coffee Cake.— Two cups light brown sugar, 1 cup butter. 1 cup
Coffee Cake.
molasses, 1 cup strong coffee, 1 pound currants. 1 pound raisins.
1 nutmeg, 4 eggs, 1 teaspoon saleratus,
2 cinnamon, 4 cups flour.
Half of recipe makes 1 good cake.

Mrs. E. Millerd.

68

THE POPULAR COOK BOOK.

T-F AVING SOLD

FOOTWEAR

InOwosso since May 1, 1868, 1 find myself the oldest dealer in the city.
Iwish to see all my old customers and many new ones. 1 take pride
inselling honest, solid, stylish goods and invite all born barefooted to
call, get prices and be satisfied.

K. L. BREWER.

RARKILL.& SON,

Druggists ar\d Chemists,

Sell Pure Spices, Flavoring Extracts of our own
make, and Baking Powder,
as well as every-
thing in the drug line.

""¦"W^^Staple and Fancy Baker.

213 N. Washington Street, Owosso.

Special attention given to Party and Reception Orders.

Ice Cream Parlors inconnection.

Fancy Drinks a Specialty.

DUFF & PREYER,

Jobbers,

Grocers,
Sole agents for Smirr's Boston Coffees. Come and see us
and we'll DO YOU GOOD, CHEER YOU UP and send
you rejoicing on your way.

and Tea and Coffee Specialists.

DUFF & RREVER.

-

-

213 N. Washington St ,
I.Q. Tannehill,

QWOSSO, MICH.

gg

THE POPULAR COOK BOOK.

69

Layer Cake. Three eggs, well beaten; 1cup of sugar,

cap of
butter, 1 cup of sweet milk, 1 teaspoon of vanilla or lemon, 2 cups
of flour, 2 teaspoons of Egg Baking Powder.

'¦'¦',

Mrs. L. O. Underwood.

flour, whites of 4 eggs, 1 teaspoonl'ul

Hickory-Nut Cake. One cup sugar, 14 c»P butter, V& cup sweet
milk, 2% cups
ISgg Baking
Cream, butler, niul sugar, add the milk; sift tlic baking
Powder.
powder and Hour together, and stir iiialternately with the eggs; beat
stiff;bake in i!layers. Filling. 1 cup sour cream, Icup tngar, 1 cup
hickory nuts, chopped fine; cook 16 minutes and cool before spread-
Ing on cake.
Mrs. I.eroy Illce.
'- cup sugar,
\u cup sweet milk, legg, 1 heaping teacup Sour, 1 teaspoon soda In
'- cup iweel milk, '/i cake
flour. Dark Part— One-half cop sugar,
Baker's chocolate, yolk of 1 egg. 801luntil thick, and mix the white
layers, With white icin^ between,
¦and dark together. Hake In .'?
flavored with vanilla; or bake in r loaf.

Chocolate Cake (White Part). One-hall cup batter,

.1. C. Quayle.

Mrs.

Schoolmaster's Cake (to be baked Id layers and packed In frost-
lag).—One cup granulated sugar, 2 eggs; stir together; 4 tablespoons
melted butter, 1 cup molasses. 1 cup buttermilk. 1 teaspoon
soda.
1 teaspoon Egg Baking Powder. 1 teaspoon vanilla, small pincli of
salt. Thicken to taste.

Mrs. W. B. Coolc.

Liebe Kuchen. One quart golden dip. 1 pound brown sugar,
heaping cup of lard. 1 pint buttermilk, 1 quart hickory-nut meats,
•chopped; % pound citron, chopped fine; 1nutmeg, 1 ounce cinnamon,
teaspooni'iil salt. Stir
1 ounce of cloves, heaping teaspoonful
tins (put dough in tins %
stiff as can with spoon; bake in square
inch thick), cut in squares and pack away in a jar. Frost as it is
used. It will keep for G months.

Mrs. Charlie Morton.

soda,

Brown Layer Cake. Yolks of 2 eggs, 2 teaspoons melted butter;
6 tablespoons boiling water.

put in a cup and fill with molasses;
1 teaspoon soda, cloves, cinnamon, allspice, Il^. cups Hour.

Mrs. Dr. P. S. Willson.

Marbled Cake (White Part). One and one-half cups of flour.
1 teaspoonful of Egg Baking Powder. I1!I 1! cups of butter. 1 cup of
sugar, whites of 4 eggs, beaten stilt: % cup of milk. 1i teaspoon
vanilla. Yellow Part.— One cup of flour, 1 teaspoonful of baking
powder, 1 teaspoonful of butter, % cup of sugar,
yolks of 4
teaspoonful vanilla. Dark Part. Dissolve
eggs, % c»P <>f milk. '¦',
% cake of chocolate In a little hot milk: add 1tablespoon of sugar,
1teaspoonful of vanilla; ndd to this a cup of batter,
taking part of
the yellow and part of the white.

Mrs. J. H. Bobbins.

70

THE POPULAR COOK BOOK.

to taste.

dissolve in molasses;

PORK Cake.— One pound fat salt pork, chopped fine; % pint boil-
Pork Cake.
ing water, 1 pound raisins, % pound English currants, 2 cups sugar.
2 eggs, put-
1cup molasses, 1teaspoon soda;
.Make stiff as
ting yolks in cake, and using whites for frosting.
desired; season
.Moss Cake.— One and one-half cups flour, 1 cup sugar, % cup but-
Moss Cake.
y2y2 cup cold water, 1 egg, 1% teaspoons Egg Baking Powder.

ter,
Flavor with lemon.
Chkistmas Cake— Three eggs, 2 whites for frosting, 1 cup sugar,
Christmas Cake
butter size walnut, small % cup milk, 2 teaspoons Erk Baking Pow-
der. Bake in3 layers, frost and spread with eocoanut.

Mrs. I>r. P. S. Wlllson.

Mrs. Dr. P. S. Willson.

White Fruit Cake

White Fruit Cake —One cup butter, 2 cups white sugar, whites of
<; eggs, % cup sweet milk, 3 cups
flour, V/j> teaspoons Ess Baking
Powder, 2 cups raisins, 1cup currants, V-< cup citron, 1 teaspoon lemon
Mrs. Susie Sprinkle, Owosso, Mich.
(makes two cakes).

Mrs. O. C. Hobart.

Cream Cake One cup of sugar, % cup of butter, y, cup of milk,
the whites of 2 eggs, IV2 cups of flour, 1teaspoonf ul of Egg Baking
Powder, 1teaspoonful of Extract of Rose.

Mis. Georgia Dean.

Mountain Cake Two cups of sugar, 1cup butter, 4 eggs, 1% cups
of milk, 4% cups of flour, teaspoonful of Egg Baking Powder. Stir
well. Flavor to taste.

Mis. Hannah Simmons.

CAKE FILLINGS.

Hickory-Nut Filling.

Hickort-Xut Filling.—One cup sweet milk;put on the stove and
sugar,
and 1 cup chopped hickory-nut meats.

let come to a boil; then add 1 well-beaten egg, 4 tablespoons
corn starch,
1 tablespoon
Flavor it to suit the taste.

Mrs. Amney Van Ever.

Hickory-Nut Filling.—One cup hickory-nut meats, chopped fine;
Hickory-Nut Filling.
1 cup brown sugar, 1 cup cream, either sweet or sour; boil until
thick.
Chocolate Caramel. —

Sirs. W. D. Underwooa.

One egg, yolks of 2, % cup of cream, 1
Cook until thick,

Chocolate Caramel.

cup sugar, 5 tablespoons of chocolate
stirring all the time.

(grated).

Mrs. L. J. Liter, Literbery, 111.

Lemon Filling for Cake. One grated lemon, with peel; % cup
sugar, 1egg, 1tablespoon of flour, butter size of shrunk hickory nut,
mixed well; % cup of boiling water. Put in dish set in hot water
and cook until thickened.

Mrs. J. A. Sutton.

THE POPULAR COOK HOOK.

71

COOKIES.

Sugak Cookies. One and one-half cups

1 cupful of lard,
thick sour milk, 1 teaspoon soda, dissolved In milk; isalt
s.-ilt. Mix in plenty of Hour to roll nut good. Bake in

sugar,

1 cupful
spoonful
finite a quick oven.

Mis. i\ m. Beelye.

White Sugar Cookies,

one egg, broke in a cup, and a large
pjiblespoon of butter; then (illup cup with sugar; allow :: tablespoons
at milk or water to each cup, and a good teaspoon ful Egg Baking
Powder.
to amount
wanted.

Flavor as desired,

and • repeat,

Mrs. J. A. Scott.

according

White Cookies. One and % cups brown sugar, 1 cup butter,

Nigs, whites and yolks beaten separately,
te;ispoon fillsoda. 1 teaspoonful Vanilla.

'-'
'¦.. small cup sweet milk, l

Mrs. Fred Alierle.

Cookies. Two teacups of sugar, 1 teneup of shortening.

1, teacup

of buttermilk, 2 eggs, 2 teaspoons

soda, nutmeg.

Mrs. .1. Oook.

Sugar Cookies. Two cups of sugar, 1cup of butter. 1 enp of sour
milk. 1 cup of English currents. 2 teaspoons E«; Baking Powder;
mix soft and roll thin.

Mrs. C. B. Thorn.

Sugar Cookies. Two cups granulated sugar. 2 eggs, 1cup butter,

1scant cup sour milk, 1teaspoon soda, salt and flavoring.

Mrs. H. B. Gates.

Cookies. One cup sugar, 1 egg, 1cup rich cream, 1teaspoon soda.

flavor to taste.

Mrs. Addle Gronger, Dansville, Mich.
Ginger Cookies. Two cups molasses, 1 cup sugar, 1cup shorten-
ginger, %

ing, 1 tablespoon soda, in % cup sour milk, 1 tablespoon
cup boiling water.

Mrs. Addie Gronger, Dansville. Mich.
\U cup butter, 1even
soda, 1 teaspoon vanilla; mix soft; sprinkle with sugar:

Cream Cookies. One cup sugar, 1cup cream,

teaspoon
bake in a quick oven.

Mrs. Mary Richardson.

Fruit Cookies. Two cups brown sugar. 1 cup butter and lard
sour milk, 1tablespoon each of cloves,
soda, dissolved

<mixed), 2 eggs, 2 tablespoons
cinnamon, nutmeg, 1 cup chopped raisins. 2 teaspoons
In the milk, mix quite hard; bake in a hot oven.

Mrs. Arthur Burhans.

Molasses Cookies. One ogg. 1 cup brown sugar. 1cup shortening.
soda, 1teaspoon

Icup sour milk, 1cup molasses,
ealt, 1 teaspoon

3 level teaspoons
ginger: mix as soft as posiihle.

Mrs. Amney Van Ever.

72

THE POPULAR COOK BOOK

HOVER,

DENTIST,

OWOSBO, MICH.

TO GET BEST RESULTS

Prom this book, Always use our absolutely
pure Flavoring Extracts.

WILL E. COLLINS &CO.,

115 N.Washington.

DRUG MEN.

If you get it there itis right.

The New York Racket $tore.

Dry Goods,
Millinery,
Hardware,
Harness Goods

121 E. Main St.,
AI^RTTODD & CO.,

Owosso, Mich.

South Wash_ir\gtori Street,

Handle high grade Anthracite, Bituminous,
and Cannel Coal and Coke.

Mixedand Hard Wood.

Prices and Quality Guaranteed.

THE POPULAR COOK BOOK.

73

Lemon Cookies. Three cups of light brown Bugar, 1 cop of short-
ening, :! eggs, i; cup of buttermilk, 'jcnp of sour cream, grated rind
¦fed juice of 1 lemon, ltens)
ni'ui of soda, 'jteaspoonful Eigg Bak-
king Powder, 1 teaspoonful of salt, flour enough to roll.

Jennie E. Archer.

COOKIES. One and \\ cups brown Bngar, 1 cup s"»r milk, lcup
'

lard mid butter, mixed, 1 egg. 1 teaspoon sod.-i: roll oui thin.

Mrs. Julia Shin-.

Cookies. Two eggs, l cup sugar,

';. cup batter, i large ipoon
s«iri milk, 1 large spoon of lemon Juice, and a little of the rind.
Bated; 'i teaspoon
soda; mix stiff, roll thin, bake quick. When
without lemon, use another of milk and nutmeg, 'jteaspoon.

Mrs. Louisa BSdgar, Owosso, Mich.

Molasses Cookies. One large cup of sugar, i large cup •>r mo-
puses,
'j cup of butter or lard, V-< cup of water. I tablespoonful of
'•_. nutmeg;
vinegar. 1 tcaspoonfui
boil tliis mixture until it is well mixed: when it cools, add '1 CggS,
1 heaping teaspoon of soda, and enough floor to thicken.

each of cinnamon and ginger,

Mrs. A. S. Fair. Coruiiii.'i. Mich.

Fruit Cookies. One anil x < cups

sugar, 1 egg. 1 cup sour milk.
1 cup shortening (lard or butter), 1cup English currants or raisins,
1 pinch salt, 1teaspoon Egg Baking Powder.

Miss Charlena Robbins.

Sugar Cookies. Two cups sugar, 1 cup lard. 1 cup buttermilk,

1egg. 1 nutmeg, a pinch of salt. 1teaspoon of soda.

Lemon Snaps. One cup sugar.

Mrs.n. 11. Van Ever.
\i> cup butter. 2 eggs. 2 teaspoons
lemon. 1 teaspoon soda, dissolved in a little milk, flour to
extract,
make quite stiff; roll thin, and sprinkle sugar on top. Are better
when kept a few days.

Miss Martha Smith.

Ginger Snaps. One cup molasses, 1cup brown sugar. 1 cup short-
cinnamon. 1 tea-

teaspoon ginger.

';. teaspoon

ening, legg, 1 level
si

\ soda, dissolved in a tablespoon of hot water.

Mrs. C. E. De Witt.

Molasses Cookies. One cup molasses. 1 cnp sugar. 1 cup butter,

M cup sour milk, 1 teaspoon soda: season to taste.

Mrs. C. M. Young.

Fruit Cookies. One and % cups sugar. % cup butter. 2 • .

1 teaspoon
tablespoons milk. 1 teaspoon soda. 1 teaspoon
Moves, 1 cup currants. 1 cup raisins: stir stiff with flour: drop in
tins.

Mrs. C. B. Smith. Easton.

cinnamon.

74

THE POPULAR COOK BOOK.

Cookies. One and % cup sugar, 1 cup lard, 2 eggs, % cup sour
soda, % teaspoonful Egg Baking Powder, a

milk, 1 teaspoonful
pinch of salt, and a littlelemon.

Mrs. W. D. Underwood.

Sugar Cookies. Two cups sugar, 1cup lard or butter, 3 eggs, 1

cup sour milk, 1 teaspoon soda, nutmeg to taste, mix soft.

Mrs. S. F. Smith.

Ginger Snaps. Two cups molasses, 1 cup brown sugar, 1 cup
butter. 1 tablespoon ginger, 1 tablespoon soda, dissolve in a little
hot water; mix stiff, roll thin, and bake.

Mrs. O. A. Palmerter.

Ginger Cookies. One cup sugar, 1 cup molasses, 1 cup lard, 1
soda, 1 tablespoon ginger, 1

cup hot water. 1 egg, 1 tablespoon
tablespoon

vinegar. 1 tablespoon

cloves, 1 teaspoon

salt.

Mrs. Odell Chapman,

teaspoonful of soda, pour it, while foaming,

Ginger Snaps. —One scalding hot cup of molasses,
in which you
stir a
over a cup of
sugar, 1 egg. and 1 tablespoonful of ginger, all beaten together,
then add a tablespoonful of vinegar, and enough flour, stirred in
lightly, to roll out and cut. Miss Harriet G. Bates,

lonia, Mich.

s
e
ROTH &SULLIVAN, la?a
llOrs
i

Sugar Cookies. One cup thick sour cream, 4 eggs, 2 cups granu-
lated sugar, 1coffeecup of butter, 2 cups broken hickory nut meats,
soda, 1 level teaspoon Egg Baking Powder, a
1 rounded teaspoon
pinch of salt.

Mrs. J. S. Colby.

Mother's Cookies. Two cups sugar, 1 cup butter (large). % cup
flour

water, in which is dissolved 1 teaspoonful of soda; 3 eggs,
enough to roll out soft; cinnamon or vanilla.

Mrs. Fred Hartshorn.

Oatmeal Wafers.

Two cups oatmeal, % cup granulated sugar,
1 cup butter and lard (mixed), 1 cup sweet milk, 2 teaspoons Egg
Baking Powder, 2 eggs, pinch of salt; mix all together, and use
white flour to handle, and roll thin.

Mrs. Fred Jacobs.

Coffee Cookies. One and % cups of white sugar, 1cup shorten-
ing (half butter, half lard). 2 cupa New Orleans molasses. 4 teaspoons
soda, dissolved in water, 1tablespoon of ginger, 1cup boiling coffee,
1 egg, a little salt: pour the boiling coffee on the ginger. Can be
made without esg: put in flour and do not mix very stiff, just stiff
enough to handle nicely on the board; bake in a hot oven.

Miss Alice Gillett.

THE POPULAR COOK BOOK.

75

Dark Cookies.

Two eggs, 1 cup lard, lheaping cup ingar, 1 cup
molasses.
together.) One tablespoon of soda,
li tablespoons of vinegar, .'! tablespoons of boll|ng water, iteaspoon
¦alt, 1 teaspoon ginger. Mis rather soft.
Mrs. a. Gray.

(Mix lard ami sugar

'._, cup butter, 2 eggs, - teaspoon*

lemon extract, 1 teaspoon soda, dissolved In n little milk; Mom- to
pake <iuiic> stiff and roll very thin; sprinkle sugar on top. Are
better when kepi a few days.

Miss Martha Smith.

Lemon Snaps.

One cup sugar.

White Cookies. Two cups sugar, 1 cup batter, 2 eggs,

swcci milk, 1 teaspoon sodn.
Mrs. N. Ward.
White Cookies, Two cups
1 cup butter and lard (meat
pylngs), 2 eggs, 1 cup sweet milk, 2 level teaspoons soda, - beaplng
teaspoons
Mrs. A. 11. Olllett.

cream tartar.

y2y2 t nutmeg.

sugar,

54 cup

Hermit Cookies. One and one half cups brown sugar,

¦bortening,
tejispooniui cloves, I teaspoonful cinnamon,
1 teaspoonful
the currants.

'¦_• cup each butter and lard, l cup currants, 2 egg* i,.j
autmeg,
sour milk to dissolve soda. Flour

soda, - teaspoonsful

Mrs. Oeo. Wright.

1 teaspoonfnl

Sour Milk Cookies. One cup sugar, 1 cup shortening,

1 cob sour
milk,1 teaspoon soda, dissolved in the milk; 1 teaspoon B!gg Baking
flour enough to make a soft dough; nutmeg to
Powder,
taste.

Mrs. Albert K. Usurer.

in flour;

1 egg.

Cook ies. Two cups sugar. 1 cup shortening, % cup buttermilk,

Season

to taste. Mix soft.

Mrs. M. A. Rourk.
Molasses. One cup of sugar, V6cup of butter. 1cup of molasses,
each of soda, ginger, and allspice: 2%

% cup water, 1 teaspoonful
cups flour.

Mrs. Bertha Clark.

Cream Cookies. Two cups sugar. 1cup sour cream. 1 cup butter,
lemon extract, or 1 grated nutmeg;

1 teaspoon
flour enough to make a dough as soft as can be rolled.

soda, 1 teaspoon

Mrs. John Allen, Corunna.

Ginger Drops.— Throe eggs, well beaten; 1cup of sugar. 1 cup of
Ginger Drops.
molasses, 1 cup of lard. 1tablespoon of ginger. 1 tablespoon of cin-
of soda, put into 1 cup of boiling water, 5 cups;
namon. 2 teaspoons
of flour. Stir all together and lei stand until perfect!; cold, drop ia
dripping pan in sma'.l drops, and bake in a quick oven. Mrs. Fuller.

Hermi ts. One cup of brown sugar. 1 cap of white sugar, 1 cup
of butter,
.'! cirgs. :! tablespoons Of sour milk. 1 teaspoon of soda,
1 teaspon Of cinnamon. 1 teaspoon of cloves. 1 nutmeg. 1 cup of
Chopped raisins, 1 cup of hickory-nut meats; Hour. Mix and bake
like cookies.

Jits. George C. Belneke.

76

TIIK I'OPULAR COOK BOOK.

FOR FINE

FOOTWEAR

SEE

AUGUST C. WESENER,

106 N. Washington St.,

OWOSSO, MICH.

J. C. JOHNSON,

Dispensing Pharmacist,

Drugs, Books, Stationery, Toilet

Articles, and. Drug Sundries.

120 N. Washington St.,

OWOSSO, MICH.

BELL'S BAKERY,
PURE HOP YEAST BREAD

900 West Main Street.

ALLKINDS OF CAKES
AND CONFECTIONARY.

FRESH OYSTERS Daily, in Season.

YOU TRADE WITH

E. L. DEVEREAUX
Wholsome Goods

AND GET THE BEST

MONEY WILL BUY.

North Washington St..

OWOSSO, MICH.

THE POPULAR COOK HOOK.

77

Cookies.— One egg, beat ui> Id a cup; fillthe cup wiili sour milk;
Cookies.
nutmeg, Bad a little

",X cup sugar, 1cup lard, 1cup chopped raisins;
salt; 1 teaspoon of soda.

Mrs. K. S. Laverock.

'¦_>

teas]

Ginger Snaps. Molasses, 1 cup; brown s-suj^.-ir. 1 cups
Ginger Sn aps.
fogs, I; ginger,
nful; cinnamon, lteupoonful; cloves,
leaspoonful, soda, ltonspoonful. Mix very stiff. Mrs. N. 8. Hoyce.

Sponge Cookies.- Sugar, 1 cup; eggs, -; Bigg Baking Powder, -
Cream Cookies. —Two eggs, - nips sngar, 1 cup croain, 1 cup

L. teaspoon;

vanilla, 1 teaspoon;

Mrs. Georgia Dean.

tardi 1 cup;
)f

Sponge Cookies.

s.ili, '

flour t<i roll.

naspoons;

Cream Cookies.
butter, 1 teaspoon
¦Dick oven.
Hermits.
Hermits.

sodn, 1 teaspoon

vanilla,

ltoll thin. Bake in

—One and one-half

rapsfal

Mrs. .Foil ii Hose, Lansing.
ingar, Vi «-ni>rnImo

1 cup butter, 1 cup of raisins (stoned and chopped),
.". eggs, 'j tea
noon soda, dissolved In '¦'•
tablespoonsfnl of sour milk; 1 nntmeg,
] teaspoon each of cloves .'lllll cinnamon, 1 cup <>f Bngltab currantf,
to make them slid'
and 1 cup of hlckory-nul meals;
•enough to roll. Bake in a quick oven. Mrs. Will D. Collins.

flora Bnongll

Sugar Cookies.
Sugar Cookies.

White sugar, 1 cup; brown sugar, 1 cup; sour
milk. 1cup; butter aud lard, 1 cup; soda, 1 teaspoouful. Roll and
¦prinkle with sugar before baking.

Mrs. Mary Chapman.

—

78

THE POPULAR COOK BOOK.

DOUGHNUTS.

Fried Cakes. Two cups sugar, % C"P sour cream, 2 cups butter-

milk, 1 egg. Fry in hot lard.

Mrs. Margie Rourk, Owosso.

Potato Fried Cakes. Mash well 8 small boiled potatoes; add 1
the size of a small
cup of sweet milk; stir well; add butter
egg; four eggs, well beaten; 2 cups of sugar, 8 level teaspoonsful
of Egg Baking Powder, sifted in the flour. Mix soft and fry in
hot lard.

Miss Myrtle Davenport.

Doughnuts. One cup sugar, 1 cnp sour milk, 1 egg, 1 teaspoon

soda, 2 tablespoons melted butter; little salt and spice.

Mrs.

(J. I\ Kirby, Owosso.

Sour Milk Fried Cakes. Two eggs. 1 cup granulated sugar, I

cup sour milk. 2 tablespoons melted lard or butter, scant
teaspoonful
soda, 2 teaspoons of vanilla, pinch of salt. Mix soft and fry in hot
lard.

Mrs. Pauline Turick, Saginaw, Mich.
Comforts. One cup sugar, 2 eggs, 1 cup sweet milk, 2 teaspoons
Egg Baking Powder, 3% cups flour. Drop from spoon into hot lard!
and fry light brown.

Mis. John Squires, Owosso.

ROTH & SULLIVAN, LADIES' TAILORS

Fried Cakes. One cup white sugar, 2 eggs, 3 tablespoons butter
or 2 of sour cream; 1 cup sour milk, scant
teaspoon soda, 2 small
teaspoons Egg Baking Powder; a little salt and nutmeg. Mixquite
soft.

These are better with the sour cream.

Mrs. Warren Pierfont, Owosso.

Doughnuts. One egg, 1 cup sugar, 3 teaspoons melted butter, 1

cup sour milk,1teaspoon soda.

Mrs. H. C. Friskee.

Doughnuts.

Three eggs, 2 teaspoons

butter, 2 teaspoons

Ksg"

Baking Powder, 1cup sugar;

flavor with nutmeg; fry in hot lard.
Mrs. J. A. Colby, Owosso.

Fried Cakes. One cup of granulated sugar, 1 cup of sour milk,

2 eggs, 1 tablespoon of melted lard; flavoring.

Doughnuts.

Doughnuts. —Two cups
sugar, 1 cup sour milk, 1 teaspoonful
soda, 3 esgs, butter size of an egg; add flour to make stiff enough
to roll out; fry in hot lard. A little cinnamon can be added if
desired.

Mrs. Bertha Clark, Owosso,

James Osburn, Owosso.

Mrs.

THE POPULAR COOK BOOK.

79

Crullers.
Crplt.ers.— Two eggs, beaten light; 1cup New Orleans molasses,
cinna-
flour to rol! as soft

1 tablespoon melted butter, % cup sweet milk. 1 teaspoon
mon;
as can bo handled. Fry in hot fat and roll In powdered ragar.
Mrs. N. Ward.

salt; 2 teaspoons Egg Baking Powder;

Fried
*rii,i Cakes.— Two cups white sugar, 4 egßs, V/< cups

Cakes.

milk, 7 tablespoons
the flour, % of n nutmeg, grated;
flour and mix soft; cut out and fry in hot lard.

hot lard, 4 teaspoons

tweet
in
heaping teaspoon salt. Tut in

Bigg Baking Powder

Mrs. Q, M. Edwards, Owosso.

ICES.

Maple Ice Cream. Two and one-half cups maple syrup, 1 quart
the syrup until it boils; stir until
stir in the yolks, then

«f sweet cream, 8 eggs. Heat
cool. Beat the whites and yolks separately;
*he whites;

add the cream and freeze. Mrs. D. M. Christian.

Ice Cream. Two quarts of fresh berries, mashed
Strawberry
through a hair sieve;
to a pulp, with 2 pounds of sugar;
add 2 quarts of sweet cream, and freeze like ordinary ice cream.
G. C. Mellick.

then put

Milk Sherbt.

Six cups milk. ."? cups sugar. 4 lemons.

Squeeze
juice of the lemons onto the sugar, and place on ice the night before
you wish to use it. Set the milk on lee; When ready to freeze it. pack
freezer can, that it he very cold:
then mix milk and lemons qui-kly
and freeze. This willmake three quarts.
Ice Cream. —Three
vanilla. .°> Quarts milk. 1 pint cream.

ecus, well beaten; 3 cups

Mrs. J, F. Deane.
Mrs. J. F. Deane.

Mis. V. H. Gould.

sugar,

tablespoon

Ice Cream.

80

THE POPULAR COOK BOOK.

' DATCNT
i^iSlliiißs^ Uttuft Drillo. "AItill
FRUIT CAN SEALER.

PCEPU DDfIC

OWOSSO, niCHKiAN.

(l^^

IllifflfflißfllH

Iflipor edge of can cover is bent and uneven
w^^iliSfflil W from beinK pried open with a knife when can
was opened, First putcover on can without
the-
rubber and screw down tightly: Second, pub
sealer over the can cover; Third, with left hand steadying the can on table, grasp*
the sealer firmlywith the righthand, bear down on it and turn it around several times.
This will straighten the most crooked edge and the cover willbe as good as new.

A. N. QOObWIN,

—<X staple and Fancy Groceries,

DEALER IN

TEAS, COFFEES, CASHED GOODS, ETC.

Fresh Eggs and Choice Butter.

Oats, Corn and Feed.

Baled Hay and Straw

Try our Bogue Soap.

THE OLD STANDBY!

QUEEN

ANNE

gg

gg

SOAP.

A Soap with a Reputation.

FRED SMITH,

UP-TO-DATE

UPMSL/TERER fINDFIHUHEK

210 W. EXCHANGE ST., OWOSSO, MICH.

Dealer in all kinds of Upholstered Furniture made
order. Allkinds of Repairing and Finishing.

to

THE POPULAR COOK BOOK.

81

ICING.

Boiled Frosting. White of 1 egg, lcup sugar, 1 cup of railing,

seeded and chopped.

Mrs* 11. C. Frleske.

thickens;

Frosting. One cup of sugar, 6 tablespoonsfnl of milk; boll until
it threads, without stirring it: then take from the stove and beat
until it

Icing.—One cup sugar, % cup Baker's chocolate, -

eggs, beaten; - tnblespoons of iTcnm. Cook in double boiler.

Myrtle Simmons, Owosso, Mich,

Chocolate Icing
Chocolate

the cake quickly.

then pour over

beat until cold.

till it bairs; poor over

Mabelle Richardson,
Boiled Icing. To the white of 1 egg, allow 1 cup of sugar,

4
jkttriespoons hoi water, ismall tablespoon of vinegar; Cook crater,
the beaten white of 1
Kigar, iiiiii vinegar
egg ¦¦mil

<:. C. Melllck.
Marshmallow Icing. To 1 pint of sugar add M pint of water,
yen Vi
:md cook until it threads (while this is COOking), set
to a froth,
Bound of fresh marshmailowg, beat
these, stirring nil the time: after the
pour the thick syrup over
mnrshmallows puff up and brown ou top, they are soft enough; put
these iv the Icing, and stir until itis cool enough to spread on cakes.
This is excellent when properly made.
Lizzie .1. Liter.

the whites of .'! eggs

in tl

CANNING.

Quince Honey. One quart water.

let come to a lioil; grate (or grind iii meat
quinces and 8 apples,
boiling syrup, and boll 20 minutes.

•" pounds of grannated

sugar,
chopper) 8 good sized
the apples can be omitted if you like, put in

Mrs. Anna Summers, Nbrwalk, Ohio.

Tutti Frutti

in a '1 gallon jar,
take 1pint of each kind of fruit of the season. 1 pint of sugar !" each
I'int of fruit, until jar is tilled: stir once each day.

I'ut in 1 pint of alcohol

Sarah Neff.

Sau

ce.

Sauce. One cup sugar, % cup butter. IV'j cups water, yolk of 1
egg: when cooked, add the white of egg. well beaten. One teaspoon
Q. C. M.
vinegar.

82

THE POPULAR COOK BOOK.

To Can Strawberries Without Cooking. Allow % pound sugar
to one pound of berries;
thoroughly mash and mix together. Let
is thoroughly dissolved, or over night: when
stand until the sugar
there is no settling of the sugar, it is ready to put into cans; scald
the cans thoroughly, and when cool fill and seal.

Mrs. A. E. Ferry.

Quince Honey. One quart water, 6 pounds granulated sugar, 8
grated quinces; boil the first two, and add quinces as you grate them;
boil until thick, like jelly; makes 3 quarts.

Mrs. B. W. Brewer, Owosso.

Quince Honey. To 9 quinces, pared and grated, 2 quarts of water,

and- 2 pounds of sugar; stir altogether, and boil %of an hour.

Mrs. Neff, Owosso.

German Peach Satjce.— Twelve pounds of peaches, 7 pounds of
German Peach Sauce.

Orange Marmalade.
Orange Mabmalade.

sugar, 1pint good vinegar; cook all together, after washing peaches
in hot water. Cook slowly 3 hours.
Mrs. Geo. Sprinkle.

—
Juice of 5 oranges, rind of 1orange, sliced
juice of 2 lemons, rind of % lemon, sliced fine, 1 pint water;
fine;
let stand over night; boil until tender; add 3 tumblers of sugar; boil
10 or 15 minutes.
Spiced Currants. —Four quarts ripe currants,
brown
sugar, 1 pint cider vinegar, 1 tablespoonful
each of allspice and
cloves; a little nutmeg and cinnamon; boil 1 hour, stirring occasion-
ally.
Spiced Currants. —Five pounds of currants, 3 pounds of sugar, 1
pound of raisins, 1 pint of vinegar, spices to taste; cook slow for 2
hours.

Mrs. Fred Livermore.

Mrs. Leslie Bradley.

Mrs. Z. H. Ross.

Spiced Currants.

Spiced Currants.

3 pounds

.

butter,

2 level teaspoonfuls

A Delicious Way of Preparing Apples or Peaches.
sugar;

Sis med-
ium sized peaches,
the
pare
cut in halves, pit, put side down in a well buttered frying
peaches,
pan, and keep covered until done. When they begin to brown,
turn
and fillcavities with sugar; cook until tender, and serve withLemon
Souflle Sauce.— One cup of milk, y2y2 cup of sugar,
flour,
grated rind and juice of 1 lemon, yolk of 1 egg, whites of 2 eggs;
heat the milk, and add flour, diluted with a little cold milk; cook 3
remove from fire, and add yolk of egg, which has been
minutes,
let cook, add grated rind and juice of
l)eaten light with sugar,
lemon slowly, and before serving, beat in the whites of the eggs
beaten stiff. This sauce is good to serve with any kind of apple
dessert.

Mrs. Myra Walsh.

teaspoonful

THE POPULAR COOK BOOK.

83

BEVERAGES.

Whole Wheat Coffee. Take 1 quart of dean, whole wheat and
roast until a golden brown, but do not let itburn; when doi
Ix
noroughly with two tablesp
nful
and 1 teas]
of butter; put Into the oven again and si ir constantly tor •"> minutes;
use one tablespoonful of this mixture for one cup of Coffee.

fuls of molasses

Mrs. ii. f. Whltmer.

Orangeade.

squeeze

sweeten to
taste, and fill glass with water; V< orange will do. Good for In-
valids.

.Mrs. \ 1.. Boyce.

Into a glass,

Juice of 1 orange,

FOR THE SICK.

Baked Milk. Put the milk in a jar, cover the opening with a
white paper, and bake in a moderate oven until thick as cream;
may be taken by the most delicate stomacb.

Mrs. G. Craft.
Juice of a lemon into a glass, sweeten,
the white of an egg,

Albumen water.

Squeeze

filla glass about % with water, put into glass
previously beaten stiff. This is especially good for invalids.

Mrs. X. L. Boyce.

Delicious Eggnog. One egg. 1 tablespoon of sugar. 1% pints of
milk. 1 tablespoonful of vauilla: separate
the
white very stiff,
then add the sugar and yolks and bear, not
stir until thoroughly mixed: stir this into the pitcher of milk, add
the brandy. The more the egg and sugar are beaten,
the
MXnog; when Ice cold this makes
a delicious drink for hot weather.

the egg, and beat

the better

Edna McGalliard.

Egg Lemonade.

of granulated
sugar, white of 1 egg. beaten stiff: mix the lemon and sugar, add
the water and egg, stir briskly for several minutes. Try it.

Juice of 1 lemon. 2 tablespoons

E, MeGnlllard.

84

THE POPULAR COOK BOOK.

IA13 |"NI It is hard to come to
ftr\r\LJ•
Spectacles, but there's
comfort in the right sort. Ifyou are hav-
ing any trouble with your eyes, come and talk it over.
I'llbe frank with you. If your health is below par and
you do not need glasses, Iwilltellyou so. Ifyou do need
them, you willfind me reasonable inmy charges.

119 West Exchange St., Owosso.

F. B. HOLMAN,
CO PAS & SONS,
DEALERS IN
Fresh Pork, Choice Beef,

OPTICIAN.

Veal, Lamb, and

#

Smoked Meats.

208 N.Washington St., Owosso.
ARTHUR THOMPSON

[successor

to geo. m. bray]
dealer in

NEW AND SECOND-HAND FURNITURE,

STOVES, RANGES, ETC.

Second-hand goods of every description bought, sold and exchanged.

GIVE ME A CALL WHEN IN THE CITY.

132 South, Washington Street, Owosso.
:e_ :b_ ttjbbs,

DEALER I2ST

FLOUR, FEED, HAY, GRAIN AND STRAW.
Cor. ExcHar-ige and WaterSta.

HAY SCALES INCONNECTION,

F=»Hone 115.
GEO. W. LORING,

Ten First-Class Companies.

Fire Insurance Agent.
118 N. Washington St., Owosso.

THE POPULAR COOK BOOK.

85

PICKLES.

Sweet Pickles.

«f vinegar,
quite sharp weaken :i little.

'

L. ounce of cloves, 1 ounce cinnamon,

Seven pounds of fruit, ipounds of sugar, lquart
if the vinegar la

Mrs. Hartshorn.

large pickles cni

Mustard Pickles. One quart

1
dozen small dues, idozen small onions, 1 large cauliflower, l quart
preen tomatoes; put
in brine, and scald the ret) in
.-mil pour over .'ill. ii'_. quarts vinegar, -'-
hot water. Scald together,
<'ups sugar, 1 cup flour, (i tablespoons mustard, pepet ant) spice to
suit. Keep cool.
.Mrs. S. K. Il.ils.y.

the cucumbers

lengthwise,

Chow Chow. One large cabbage

peppers, 6 large green tomatoes, Iripe cucumbers;
let remain in :i weak brine over night,
pud add 1 pound brown sugar, 2 level teaspoons
spices, and sufficient vinegar to cover; cook from ."? to 4 hours.

1 large onions. 2 green
chop all line, and
in the morning drain well,
of ground mixed

bead,

Mrs. Anney Van Dyer.

Higden Pickles. One quart each of cabbage, green tomatoes, and
into an earthen jar
let stand 24 hours: squeeze
let "stand another 24
squeeze out again, and put into a Jar with 'icup mustard
to season high, and
tie a cloth over, place jar in

¦white onions, pint of green peppers,
a layer of salt, and a layer of vegetables,
out and pour over
hours,
seed, % box of green mustard, a bag of spices,
black pepper; cover with good vinegar,
a pot, and let water boil around it for 1 hour.

the mass weak vinegar,

chop, put

Mrs. M. G. Osburn.

Mustard Pickles. One large cauliflower, 1 quart green cucum-
bers, 2 good sized red peppers. 1 quart of onions. Put in weak salt
and water over night, scald in the same water in the morning, then
drain and put in crock. Put on the stove 1 quart of vinegar, when
it boils stir in tile following: Six tablespoons of ground mustard,
sugar, 'i cup' flour, small piece of
% tablespoon
then put
butter: stir all with cold vinegar,
all together.

Mrs. Effie Converse, Owosso.

let boil a few minutes,

tiunerio. I._. enps

Pickled Red Cabbage. —Slice into a colander, sprinkle each layer
with salt, let it drain 2 days,
then put into a jar: pour boiling vine-
gar enough to cover, put in ;1 few slices of red beeMn.pt. Choose
purple-red cabbage.
Those who like flavor of spice will boll it
with the vinegar. Cauliflower, cut in bunches, ami thrown in after
being Baited, willlook red and beautiful.

Mrs. A. Xiblock.

86

THE POPULAR COOK BOOK.

French Pickle. At night chop 1peck of green tomatoes, 3 green
peppers, 0 onions, and let stand until morning, then drain; put with
this 1 quart of vinegar, 2 quarts of water; boil 15 minutes
andr
drain, then put this in 2 quarts of vinegar with 1tablespoon cinna-
mon, 1 tablespoon cloves, 1tablespoon black pepper, % pint English
mustard seed, and 2 pounds sugar, boil 20 minutes, and put in jars.

Mrs. W. Marshall, W. Springfield, Pa.

Canned Cucumber Picki.es. Put medium sized cucumbers

in
weak brine, and let stand 24 hours; Late out of brine, and put in
kettle, and cover with cold water, and add a good sized chunk of
alum; set on back of stove, and let come to a scalding heat: skiln
full, being sure to drain out all the
out pickles, and crowd cans
water; now put in a kettle vinegar, spices, and a little sugar, anct
let come to a boil; now turn vinegar over contents of can. Cove rwitn.
grape or horse radish leaves; seal while hot. Mrs. ,T. P. Sutton.

Pickles. Wash pickles and lay in 6-gallon crock. Pour over them
6 quarts rain water, 2 quarts vinegar, 4 ounces alum, 1pint of salt.
Cover with cloth and plate and lay a weight on. Pickles laid down
like this are ready for table and will keep in jar.

Mrs. J. P. Sutton, Owosso.

ROTH & SULLIVAN, LADIES' TAILORS

French Mixed Pickles.

One peck of green tomatoes, cut into
slices; 1 quart of small pickling onions, V/2 dozen cucumbers,
cut
up; 3 large peppers.
Soak in salt water over night, then scald in
14 vinegar and water; drain; place
in bottles or cans and pour
over ttiem a hot syrup made of 1 quart of vinegar, 2% pounds of
sugar, 2 peppers, cut up small, and one tablespoonful of celery seed.
Mrs. John Rose, Lansing, Mich.

English Mixed Pickles (for one gallon). One head of cauliflower,
same of green tomatoes,
Take 1 quatt of vinegar, % cup sugar, % teaspoonful of
ground mustard. 1 cent's worth of tumeric,
the vinegar boiling hot and stir in thfr
then pour over the pickles. Steam them before putting on

1quart small onions, same of encumbers,
sliced.
ginger, 2 tablespoons
tablespoon
above;
the gravy.

Mrs. Arthur Burlians, Owosso.

flour. Heat

Cold Vinegar Pickles.

Cold Vinegar Pickles. —To 1gallon of eider vinegar put 1 tea-
cup barrel salt; pick and wash your cucumbers
and put into this
liquid; when there is no room for cucumbers, weight them down
when first are put in. When scum rises, remove cloths and plates,
and rinse in cold water and return to the pickles.
In 10 days
they are ready for the table.

Mrs. Ellen Hughs.

THE POPULAR COOK BOOK.

87

French Pickles.
Fbench Pickles.— Green tomatoes, 1peck; 6 onions, 4 green pep-
pers; chop fine; 1 cup salt. Let stand over night, then drain. Take
1 quart of vinegar, 2 of water; boil 15 minutes; drain;
then take
2 quarts vinegar, 2 pounds brown sugar, % pint white mustard
seed, 1 tablespoon
cloves, 1 cinnamon, 1 black pepper. Hoil 20
minutes.

Nettie Lillie.

.

Tomato Sauce. Twenty-four ripe tomatoes, 4 chopped onions, 4
green peppers, 2 cups raisins, 3 cups vinegar, Itablespoon*
salt, 4 tablespoons BOgar, 1 tablespoon singer. Boil 3 hours; put
in inns or bottles while hot.

May S. Watson.

Mustard Pickles. Two quarts onions

peppers, 2 quarts cabbage or cauliflower, - quarts quartered toma-
toes, 2 quarts small cucumbers,
Scald in
peak brine; drain;. Put 2 quarts vinegar on store, and scald. When
cool, take % pound mustard, Vt ounce tuinoric; mix together In cold
vinegar;

2 pound! IVgar or less.

(small), 1 dozen or less

then pour .over

.Mis. Ilob.irt.

the pickles.

Mustard Pickles. Two quarts of cucumbers, 2 quarts pickling
onions, 1 quart sliced green tomatoes, - quarts small
•".
beads cauliflower, 5 green peppers,
1 gallon vinegar (dder), 1 ounce
tumeric. 12 ounces mustard, 4 cups brown sugar, 2 cups Hour: soak
cucumbers,
tomatoes, onions, and cauliflower over night In salt
water; in the morning scald, carefully, drain in colander; moisten
flour, mustard and tumeric with a little cold vinegar; stir into the
boiling vinegar until as thick as you like; pour over pickles while
Lot.

Mrs. Emma L. Richardson.

tomatoes,

Higdom. Chop 1 peck green tomatoes and scald them in quart
vinegar, 2 quarts water, 1 cup salt, then drain; add 2 quarts vinegar,
2 pounds sugar, 14 pound white mustard seed. 6 large onions, chop-
cinnamon, 1 tablespoon cloves and allspice each.
ped, 2 tablespoons
are thoroughly
a little cayenne pepper; boil until
cooked.

the tomatoes

Mrs. W. H. Lowell.

Spiced Ripe Tomatoes. One peck of ripe tomatoes, 1 pint of
elder vinegar, 4 pounds sugar, 1 ounce cinnamon (ground), 1ounce
tomatoes and lay them in a
ground cloves, % ounce allspice; peel
crock, sprinkling sugar over each layer:
them stand over night;
tie spices In thin sack, and put in a granite kettle with tomatoes,
sugar, and vinegar; boil slowly until you have about 1 gallon.

let

Mrs. I-'ox, Owosso.

88

THE POPULAR COOK BOOK.

KASH IS KING,

Bargain Shoe Store

J.W. UPHAM, Prop'r.,

115 W. Exchange St.
HERRJB^DEAL,

OWOSSO, MICH.

gb

Jto^FLORIST

Grower and Dealer in Palms, Ferns, and all kinds of

Green House and Bedding Plants.

Cut Roses and Carnations.

Funeral Designs and Decorations artistically arranged on short notice.

Office and Greenhouses

217-219 E. Comstock St., Owosso, Mich.

PHONE NO. 107.

B.S. KNAPP, M.D. 1

PHYSICIAN m SURGEON.

Office Hours, 2to 4 and 7to 8:30 P. M.

Office, 207 N. BallSt.

Residence, 613 W. Main St.

• P^CK^"^^ 77ftiler s Studio
R IHE W~\N
PBffl

S^
f\T%g i^
L3 r A.J. MILLER,Proper.
i^

For Strict|y HiSh Grade
PHOTOGRAPHS.

\
<^^^\ TTT'l^''

110W. Exchange St.,

Owosso.Mich.

'

THE POPULAR COOK BOOK.

89

CATSUP AND MUSTARD.

French Mustard. One teacup vinegar,

\u teacnp sugar; hull to-
gether, and stir in -v, teaspoon mustard, mixed with 1 teaspoon
corn starch, and white of <
add l teaspoon cold
Wnegar before stirring Into the hot vinegar and sugar.

egg (noi beaten);

". sweel peppers, M- cup s.-iit. 2 cups

Mrs. E. Miller.
Tomato Relish. One peck ripe tomatoes, pare without scalding;

chop fine, drain well 2 cups chopped celery, - cups chopped onions.
CucustnEß Catsup. —Chop tine 86 medium Blzed cucumbers,

1 cup grated horeseradisb,
sugar, l' quarts vinegar; put up without cooking.

and 18
them, and let stand
onions; sprinkle a small handful of snit over
then squeeze dry, mix with \u cup of white mustard
until morning,
seed, and a little black pepper, ground; place i" a gallon jar, cover
with vinegar, and set in a cold place; if a less quantity is made,
Mrs. (!. I". Kerliy.
preserve

the proportions given.

CUCUMBER CATSUP.

\v. Brewer, <>«¦

Mrs.

is.

let drain,

Grape Catsup.— Pick 5 pints of Concord and Delaware grapes
Grape Catsup.
till tbej <in- soft, so
from the stem. wash,
through a colander; add 2 pints brown sugar,
they may be rubber
1pint of vinegar, not too sour, 2 teaspoonfuls
each, allspice, cloves,
1 tablespoonful
red,
pepper; put all in a porcelain kettle, let boil slowly till it is thick
as desired. Bottle, cork and seal

cinnamon, 1 teaspoonful

salt. % teaspoonfnl

Mrs. C. Donigan.

then simmer

tomatoes,

Cold Catsup.— lngredients required: One peck of good tomatoes,
Cold Catsup.
them without scalding, chop fine and strain off
firm and ripe; peel
for if the juice is not all strained
all the juice (this is imperative,
the catsup will not keep); add to the
off, the chopped
tomatoes 1 teacupful of chopped onions, i teacupful of chopped
sugar, % of a tenoupful of salt, 1 teaeupful of
celery. 1 teacupful
mustard seed. 1 teaspoon ful ground cloves, lof black pepper, lof
cinnamon, 4 red peppers,
together
In a larjre jar, then mix thoroughly with 3 pints of pure cider vine-
par: bottle in jars.

fine; mix all Ingredients

Catherine Gay.

chopped

Tomato Relish.— Oho peek of ripe tomatoes, 3 pints (if vinegar,
Tomato Relish.

2 pounds granulated sugar, 6 onions,
ped celery, % cup (tea) s,-ilt. 2 ounces mustard seed: chop tomatoes
fine, and let drain over Dight,
then mix thoroughly, and put in
cans.

Mrs. S. A. Strawn, Owosso.

.'! green peppers, - enpa of chop-

90

THE POPULAR COOK BOOK.

CONFECTIONERY.

Butterscotch.

¦water, 2 tablespoonfuls
squares.

Seven tablespoonfuls molasses,

2 tablespoonfuls.
butter; cool in greased pan, anil cut in

Julia M. Cooper.

Cream Caramels. One pint cream, 1% pint granulated sugar, 1
size of an ess. plncb cream tartar; stir
teaspoon
all together, and cook to a soft jelly;beat till it thickens; pour in
greased pan and cut.

Mrs. Mary Field. Owensboro, Ky.

vanilla, butter

Cocoanut Taffes. Place 2 cups of flour in a bowl, and add but-
ter, size of an egg, 1 cup of sugar and 1 cup of cocoanut; put Vt
cup of molasses
to warm with% spoon soda; add to first % cup of
sour cream, Vi spoon soda, 1egg; mix all. Shape
in balls and press-
flat with a fork. Egg may be omitted.
Mrs. Dr. .Tarvis.

Peanut Candy. Cupful granulated sugar, put in a spider, and stir
tin. and
into it. Hickory inn meats may be used instead

into a buttered

constantly until it dissolves,
sprinkle peanuts
of peanuts.

Mis. Effie Converse.

then put

e,sl'ors

ROTH &SULLIVAN, la?a

Pop-Corn Balls. Cup of granulated sugar, % cup of water and
vinegar, equal parts, and boil until it hairs; pour over the pop corn,,
and make into balls.

Mrs. Effie Converse.

Homemade Creams.

Take a cupful of granulated sugar, and a
pinch of cream tartar, add % CUP hot water: boil until it hardens
when the spoon is dipped in cold water, do not stir; put it in a plaee-
to cool, and when you can hold your fingers on the bottom of the
pan, stir it with a wooden paddle, until it creams; have ready a
little corn starch on the moulding board; put
the candy out on
it, and color some pink or mix in grated
this, now you can separate
chocolate and form into rolls, laying side by side, and press
together
1 white and 1pink, and another chocolate, adding any flavor desired;
cut into squares with a sharp knife, previously dipped in hot water.
Another cupful may be prepared as before, and having ready nut
meats, roll the cream in a small ball and press
in the-
candy as you lay them on the plate; also chopped meats may be
mixed in, and many ways may be devised in which they can be
made. Do not cook but 1 cupful at a time, and when you take it
out on the board, mix it as dough, and make up rapidly as it
soon hardens.

Mrs. D. K. Hurst, Owosso.

the meat

THE POPULAR COOK BOOK.

91

Fudge.— Two tencups granulated sugar, 1 cup sweet milk, butter
Fudge.
teaspoon of vanilla, a pinch of salt, 1 square of
:Bize of a walnut,
Baker's chocolate.
Cook until it hardens in water; take from stove
and stir for 2 or 3 minutes very brisk; pour Into buttered tins and
work off.

Mrs. Roscnkrans, Coruuna, Mich.

Pop-Corn Balls.

For 15 balls use 1 dishpnnful dry pop corn.
Soil 11/! cups sugar with 1% cups water; add Imtter size of walnut.
When it willspin a hair, take from stove, pour over corn and shape
.into balls.

Miss Edna White.

Ice Cream Candy.
Ice Cbeam Candy.—Three cups sugar, a little loss

IV£ cups cold water, piece butter
vinegar,
iflavor with vanilla. 801 luntil it hardens,

than % cup
the size of a w.ilnnt;
then pull until wliitc.

Miss Myrtle Simmons, Owosso.

Delicious Creams.

Take 2 cups granulated sugar, % cup sweet
•cream, and boil thorn together
from the time they
begin to boil; remove from stove, add 1 teaspoon of vanllln; stir
constantly until cool enough to work with bands;
toll Into little
balls and place on buttered paper.
Olive Auiler.

just 5 minutes

Salted Peanuts.— One pound raw peanuts';
Salted Peanuts.

shuck and cover with
boiling water to remove the skins; when removed, place in a frying
pan with lump of butter the size of a walnut; place over the fire
and stir until sufficiently brown;
then remove from the fire and
immediately sprinkle with salt.

Ada Lovett, Owosso.

Paw Paw Creams.

cream, 1 spoonful butter,
kettle.

Three pounds sugar, 1pound glucose, 14 pound
y2y2 ounce vanilla. Cook 240°. Cream in

C. A. Connor.

92

THE POPULAR COOK BOOK.

£lf% Harmony

OYou Can't Get Good
A Ouestion of Harmony .

i»ii¦ m in

Music out of a Poor
Instrument.

We have studied this question of selecting the best
instruments for the least money, for years. We willgive
you intelligent reasons why one instrument is better than
another.

THE PRICE

at which good instruments can be sold is governed large-
surroundings. We buy in large
ly by good business
quantities, forcash. No one buys cheaper, few as cheap.
are very low. Over 30 years experience
Our expenses
are valuable to you.

We have good Pianos at $150 and upwards; Good Organs $40 and up.
trade. We'll get it ifyou

from $13 up. We want your

Sewing Machines
willlook at our goods and get our prices before you buy.

A postal card willbring catalogs and prices.

The Mich. S. M. & Organ Co.,

OWOSSO, MICHIGAN.

' <X>K BOOR.

93

MISCELLANEOUS.

II || Mm.i Ci:mi

Home-Made Crackers.
¦Un Hour, I li.i'-i D milt. n<lil 1 tnlili'»|><>"
Innl. nonrl.v n roffpc nipof milk;Immi up Iggtl
at ;i tlmo; poll v. r\ thin; col in im

;j« tliori>il«lily:nlfl

SPABRn'M I'll Take the lirofl«( of »pn
lino n illah wllli

Sparrow Pie
Mttcr, -.ill nml |m>|i|mt;
Ihe mrnt, mill a lit110 wnlpr, aoil caver «lili (bin

Cherry Wafers.
Cm i:i:\ \\M li:
1 teas;>ooD kmU,

fla>

TWO iitji-

lial..-

v . kind of frull nr nul« mny bo Used.

¦ v.t halt "111.

Potato Pie.

Potato in Mm- cup of ~j«it

i»tW. <ut

Into mmII

:• nnloi

'.i> minute*.

.'iini . >tii.m^. nltortintrl)

il with n rich j>ic crust. • jinc-li thick. |

;>.>rk

1

•

\

\l|||«T.

r half. »ml
l ll>jnr.

¦tin.

ROTH Sl SULLIVAN,LADIES' TAILORS

I.vo. 1 ff»: carbonate

WASHcra Kit n> Babbit's Concentrated

am-
Washing Fluid.
monia. 2 m
tnrtnr. 2 ox.: ruin w.it<>r 2 gal. DimolT* t:>»
lye In1 gal of hot rain water, and tho .immonUi and salt* of tartar
In thf othor jral. Put in ¦
ne Jus and cork. Put 1«ip of
fluid Into 1 boiler of clothes, wiih ', bar of soap diaaolred: boll 20
lidJw wet in coM watfr before boiling and
minutes. The
will n<

-lit rubbing In the sodalng water; rlnm? woll

Mr*- Ungte.

JuggedHare.

ken and let *i.tn«l in salt and water

nomine put in corerpd crock and «<l'

Iwriw. wall ntul peppar bo
i

a with !>.<:!• r uf flour ami «.-<

¦nion. 1 «mall Imnrh awcet
¦"> or A boora, Wbra

\dmil

Hermits.

cot in ri'in..i«

Thv«.> are v.tt nieo. and will keep lik<- frvit i

flour pootigh i"

spiiagcr.

94

THE POPULAR COOK BOOK.

TABLEOF WEIGHTS AND MEASURES.

gills equal
teacupfuls equal

2% teaspoonf uls equal
tablespoonf uls equal
4
2 winpglassfuls equal
2
2
IK tablespoonf uls granulated sugar equals
2
2
1 scant quart wheat flour will weigh about
10 ordinary sized eggs willweigh about

tablespoonfuls flour equals
cups, or 1pint, granulated sugar willweigh about

'.

•

1tablespoonf ul
Iwineglassf ul
1gill
1 teacupful
1 pint
1ounce
1 ounce
1pound
1pound
1pound
liounces
1pound
10 ounces
12 ounces
16 ounces
9 ounces
11 ounces
saltspoon
1teaspoonful
,
1cup
1cup

12 teaspoonf uls
1 ounce
1 ounce
.1 ounce
1ounce
1ounce
1onnce
1pound
1pound
1 pound
\ pound
6 ounces
6 ounces
2 ounces
1ounce
2 cups

1 quarter

A piece of butter the size ofan egg will weigh about
cups of butter will weigh about

saltspoonfuls equal

tablespoonfuls ofdry material equal....

2
1 pint loaf sugar weighs
1 pint brown sugar weighs
1 pint granulated sugar weighs
1 pint flour weighs
1 pint cornmeal weighs
1 speck equals
4
8
16 tablespoonfuls of liquidequal
*1 cup contains eight ounces ofliquid.
% - ounce bottle extracts equals
1 tablespoonful butter equals
1 heaping tablespoonful powdered sugar equals
1 tablespoonful of flourequals
2
2
5
1 quart sifted flour equals
1 scant pint granulated sugar equals
1 pint chopped meat, packed, equals
1 cup rice equals
1 cup stemmed raisins equals
1 cup of currants equals
I cup stale bread equals
salt equals
1 tablespoon
1 pound lard equals

tablespoonfuls ground spice equals
nutmegs equals
nutmegs equal

THE POPULAR COOK BOOK.

95

PAGE

30-86

88

19-21

55-70

INDEX.

BREAD

Salt Rising Bread, Graham Bread, Corn Meal Bread,
Brown Bread, White Yeast Bread, 30. Graham Bread,
Corn Bread, Orange Short Cake, Tea Rusks, Brown
Bread, 31. Steamed Corn Bread, Brown Bread, Yeast
Emptlings, Graham Bread, Salt Rising Yeaat,
Indian
Bread, Brown Bread, Graham Gems, Brown Bread,
33. Baston Brown Bread, Johnnie Cake, Cinnamon
Roils, Steamed Brown Bread, Mrs. Merrit's Brown
Bread, Brown Bread, Graham Bread, Ginger Bread,
Graham Bread, 34. Brown Bread, Salt Rising Bread,
35

BEVERAGES

Whole Wheat Coffee, Orangade.

CHICKEN ANDTURKEY

Chicken Loaf, Chickeu Pie, Turkey, Chicken Pie
Crust, Pressed Chicken, Smothered Chicken,
19.
Cream Chicken, Chicken Croquettes, Chicken 21.

CAKES

Layer Fruit Cake, Layer Cake, Plain Cake, White
Cake, Hot Water Sponge Cake, Graham Cake, Apple
Snow Cake, Fruit Cake, Boiled Cider Cake, Molasses
55. Feather Cake, Rolled Jelly Cake, Cream
Cake,
Cake, Graham Cake, Brown Cake, Pork Cake, 1, 2, 3,
Jam Cake, Molasses Layer Cake, White
4 Cake, 57.
Cake, Layer Cake, French Cream Cake, Cheap Molasses
Cake, Spice Cake, Snow Cake, Lemon Layer Cake,
Yellow Cake, 58. Soft Ginger Cake. Fruit Cake. Ex-
cellent Cake, Layer Molasses Cake, Pork Cake, Fruit
Cake, Jelly Kolls, Jelly, Pearl Cake, 59. Nut Cake,
Spice Cake, White Cake, Poor Man's Cake, Sponge
Ginger Cake, Angel Food, Gold Cake, 61. Angel food.
Angel Cake. White Cake, Angel Food. Ribbon Cake,
Pork Cake Water Melon Cake, Pork Cake, Rolled
62
Jelly Cake, Devil Food, Cold Water Cake 63. Pork
Cake, Chocolate Cake. Cocoanut Cake, Loaf Cake.
Layer Fruit Cake, White Cake, 65. Molassas Cake,
Lemon layer Cake, Marble Cake, Banana Cake,
Whipped Cream Cake, Molasses or Layer Cake,
Spice Cake, 66. Pork Cake, White Cake, Layer Cake,
Pork Cake, Dark Loaf Cake, Marble Cake, White

96

THE POPULAR COOK BOOK.

67. Layer Cake, Hickory Nut
Cake, Coffee Cake,
Cake, Chocolate Cake, School Master's Cake, Liebe
Kuchen, Brown Layer Cake, Marble Cake, 69. Pork
Cake, Moss Cake, Christinas Caße, White Fruit Cake,
Cream Cake, Mountain Cake, 70.

CAKE FILLINGS

Hickory nut fillings, Chocolate Carmel, Lemon filling
for Cake.

COOKIES

Sugar Cookies, White Sugar Cookies, White Cookies,
Cookies, Sugar Cookies, Cookies, Ginger Cookies,
Cream Cookies, Fruit Cookies, Molasses Cookies, 71.
Lemon Cookies, Cookies, Molasses Cookies, Fruit
Cookies, Sugar Cookies, Lemon Snaps, GiDger Snaps,
Molasses Cookies, Fruit Cookies, 73. Cookies. Sugar
Cookies, Ginges Snaps, Ginger Cookies, Ginger Snaps,
Sugar Cookies, Mother's Cookies, Oat Meal Wafers,
Coffee Cookies,
74. Dark Cookies, Lemon Snaps,
White Cookies, Hermit Cookies, Sour Milk Cookies,
Cookies, Molasses, Cream Cookies, Ginger Drops,
Hermits, 75. Cookies, Ginger Snaps, Sponge Cookies,
Cream Cookies, Hermits, Sugar Cookies 77.

CANNING

Quince Honey, TuttiFrutti Sauje, Sauce, 81. To can
Strawberries without Cooking, Quince Honey, Ger-
Sauce, Orange Marmalade, Spiced Currants,
Peach
a Delicious Way of Preparing Apples or Peaches, 83.

CATSUP AND MUSTARD

French Mustard, Tomato Relish, Cucumber Catsup,
Grape Catsup Cold, Tomato Reli3h.

CONFECTIONERY

Butter-Scotch, Cream Caramels, Home-made Creams,
Cocoanut Taffies, Pop Corn Balls, Peanut Candy, 90.
Fudge, Pop Corn Balls, Ice Cream Candy, Delicious
Creams, Salted Peanuts, Paw Paw Creams, 91.

DESSERT

Custard, Floating Islands, Whipped Prune Dessert,
Tapioca Cream Custard, 53. Apple Dessert, Banana
Custard, Chocolate Custard, Orange Custard, 54.

DOUGHNUTS

Fried Cakes, Potato Fried Cake, Doughnuts,
Sour
MilkFried Cakes, Comforts, Fried Cakes, Doughnuts,
Fried Cakes, Doughnuts,
78. Cruller?, Fried Cakes,
79.

7»

71-71

81-82

89

90-91

53-54

78-7»

97

. 35

18

79

81

83

22-23

37-38

93

94

41-45

THE POPULAR COOK BOOK.

EGGS ANDCHEESE

Egg Omelet, Stuffed Eggs, Milk Poached Eggs, Mac-
aroni withCheese, Eggs Martin, Cheese on Toast, 25.

FISH AND OYSTERS

Fried Fish, Scalloped Salmon, Oyster3'Patties, Stuffed
Oysters.

ICES

Maple Ice Cream, Strawberry Ice Cream, MilkSher-
bert, Ice Cream.

ICING

FOR THE SICK

Boiled Frosting, Frosting, Chocolate
Icing, Marshmallow Icing.

Icing, Boiled

Baked Milk,Albumen Water, Delicious Egg Nog, Egg
Lemonade.

MEATS

LiverLoaf, Meat Croquettes, Yorkshire Pudding Veal
Cutlets, Pork Roast with Sage and Onion Dressing,
Sausage Respet, English Hash, 22. Meat Croquettes,
Veal Loaf, Stuffed Round Steak, French Hamburg
Steak, Meat and Beans, 23.

MUFFINS AND PUFFS

Peach Fritters, Crumpets, Raisin Puffs, Raisin Puffs,
Muffins, Cream Puffs, 37. Potato Puffs, Raisin Puffs,
Cream Puffs, 38.

MISCELLANY

Home Made Crackers, Sparrow Pie, Cherry Wafers,
Potato Pie, Washing Fluid, Juggled Hare, Hermits.

TABLE OF WEIGHTS AND MEASURES
PIE

Cream Pastry, Cream Pie, Raisin Pie, Mock Cherry
Pie, Custard Pie, temon Pie, Mock Mince Pie, Butter-
milk Pie, Lemon Pie, 41. Orange Pie or Lemon, Dutch
Cheese Pie, Lemon Pie, Cranberry Pie, Lemon Pie,
Apple Pie, Custard Cherry Pie, Lemon Pie, 42. Lem-
on Pie, Cocoanut Pie, Cream Pie, Mince Pie or Meat,
Pine Apple, Cream Pie, Mock Mince Pie, 43. Lemon
Pie, Cream Pie (No. 1), Cream Pie (No. 2), Tarts, Su-
gar Pie, Mince Pie, 45.

PUDDINGS AND DUMPLINGS

Lemon Pudding, Suet Pudding, Rice Pudding, Bread
Dumplings, Snow Pudding with Custard, Suet Pud-
ding, Brown Steamed Pudding, 46. Orange Pudding,

46-53

98

THE POPULAR COOK BOOK.

Steamed

Jerusalem Pudding, Apple Tapioca Orange Pudding,
Yorkshire Pudding, Dumplings, 47. Pudding, Suet
Pudding,
Pudding, Puff Pudding, Queen
of Puddings, Hickorynut Pudding, Suet Pudding,
Pudding, Steamed Dark Pudding, Troy Pudding, 49.
Black Pudding, Suet Pudding, English Plum Pudding,
Beefsteak Pudding, Steam Pudding, Tapioca pudding,
Bread Pudding. 50. Kice Pudding, Cottage Pudding,
Lemon Pudding, Chocolate Fudge, Honey Dew Pud-
ding, Graham Pudding, Fig Pudding,
51. Rice Pud-
ding, Apple Pudding, 53.

PANCAKES

Potato Pancakes, Wheat Griddle Cakes, Potato A. La'
Pancake. Potato Cakes, Buckwheat Cakes.

PICKLES

Sweet Pickles, Mustard Pickles, Chow Chow, Higden
Pickles, Mustard Pickles, Pickled Red Cabbage, 85.
French Pickles, Canned Cucumber Pickles, Pickles,
French Mixed Pickles, English Mixed Pickles, Cold
Vinegar Pickles, 86. French Pickles, Tomato Sauce,
Mustard Pickles, Higdom, Spiced Ripe Tomatoes, 87.

SOUP

Tomato Cream Soup, Potato Soup, Tomato Soup,
Pea Soup, Tomato Soup, Noodle Soup, Favorite To-
mato-Soup.

SALAD AND SANDWICHES

Salad Dressing, Potato Salad, Salad Dressing, Fruit
Salad, Pea and Salmon Salads, Fruit Salad, Oyster
Salad, 26. French Salad Dressing, Salad, Salad Dress-
ing, Salad Cabbage Dressing,
Salad, Nut
Salad, Salad, Potato Salad, 27. Potato Salad, Cab-
bage Salad, Potato Salad, Salad Dressing, Cabbage
Salad, Fruit Salad, 29.

Potato

VEGETABLES

Escalloped Potatoes, Baked Corn, Fried Potatoes, Hot
Slaw, Kraut Koff, 38. Creamed Potatoes, Hot Slaw.
Scalloped
Tomato
Onions, 39.

Souffle, Escalloped Potatoes.

35

85-87

17

26-29

38-39

THE POPULAR COOK BOOK.

99

Index to Advertisements.

Black & Son

Hed ford, signs
Hells Bakery
Blair& Son

Barie'a meat market
Brewers shoe store

Byerly Agency

Corey's Laundry

Copas Meat Market
Christian's Jewelry Store
Conners' Restaurant
Cadman Business College
Citizens' Savings Bank
Curry Hardware Co
Collins' Drug Store
Detwiler & Son
Dowdigan. Dentist
Dean, Dairy

Denis Green House

Devereaux's Grocery
Duff's Grocery
Estey Manufacturing Co
Earls Bakery
Edwards' Agency
First National Bunk. Corunna

Foster Brothers
Gould. Mrs. L. E
Goodwin Grocery
GeeckCan Sealer
HullBrothers.

Hollis. A
Hartshorn& Son

Harris' Bazaar

Hiller.Dentist
Haggart.sDrag Store
Hughes' Laundry

Holman. Optician
Hover. Dentist
Idt;i!Reserve Association
Johnson's Grocery
Johnson's Drug Store
Knupp £ Smith

58

Kevte's Harness Store

Cover
76
36

64
68

16
40
84
48
8
8

60
Cover

72
28
52
36
88

76
68

20
64
56
8
4
60

80
80

16
36

60

64

48
56
44
84
73
3
64
76
20

Knapp, Physician
Salisbury's Shoe Store
Lake Ice Co
Loring Agency

Mann's Book Store
Mich. S. M.& Organ Co
Miller's Studio,
McLean's Studio
Murner's Dairy
Montgomery Ward &Co
Murray&Terbush

New National Hotel
Owosso L.and &Lumber Co
Owosso OutfittingCo
Owosso Hardware Co
Owosso Savings Bank
Pitts' Grocery
Peterson, Dentist
Parker, Physician

Parkill&Son
Queen Ann Soap Co
Reed City Sanitarium
Roth and Sullivan
Racket Store

Richardson. Grocery

Sample, Agency

Smith, Upholstery

Stewart, Bank

Stewart, Coal
Sutterly, Feed Barn
Scott, Physician

Todd & Co., Coal
Tannehill, Bakery
Tubbs, Feed Store
Thompson, Second-Hand Store
Thompson, Hardware
Uphain. Shoe Store
Woodard, North &Jennings
Wesener. Shoe Store
Willson, Physician
Wlialen, Jeweler

44

88
Cover
40
84
20
98
88
48
40
32
Cover
8
Cover

24
9

Cover
Cover
56
52
68
80
2

11

4
16

30
48

44

24
56

72
68
84

.-84
Cover
88
28

76
Cover
52

100

THE POPULAR COOK BOOK.

We recommend all our friends to patronize those who have ad-

vertised in this volume.

When Iwas a littleboy,
Isat my down to cry;
Because me littlebrother
Got the biggest piece of pie.

So my many, many friends,
You willbe very, very sad;
Unless, before you go out to trade,
You look up a cook book ad.

And all who do not use these recipes,.
And don't know how to cook;
When teeth or body are out of tune,
Look up the doctors in this book.

For the world willnow be happy,
Allhealthy, wealthy and wise;
Because this book its people treasure
A true and precious prize.

j.

life

i