Superior Cook Book Her private collection ofrare cookery books was donated by her sister, Dr.Rhoda Grant, to the MSULibraries, May 1984 Superior Cook Book Prepared by the WOMEN o/GHACE CHURCH ISHPEMING, MICHIGAN "A littlebitof patience often makes A littlebit of hope makes a rainy day look gay, the sunshine And a littlebit of love makes a very happy home, And a littlebit of cooking makes glad a weary way. ' come. Ishpeming Cooperative Society. ORGANIZED FIOBRUARY. 1889. PAID UP CAPITAL. $95,000.00. DIVIDENDS AND INTEREST PAID $147,837.96. 55.00 PER SHARE. CAPITAL STOCK. INTEREST 6 PER CIOXT PER ANNUM. WE CARRY EVERYTHING THAT'S GOOD IN GENERAL MERCHANDISE. WE SOLICIT YOUR PATRONAGE. CERESOTA FLOUR IS BEST. ASK yQUR GROCER FOR IT. M A X 0 X AC T V X E I) B V The Northwestern Consolidated Willing Co. MINNEAPOLIS. MINN. TO GET BEST RESULTS inpreparing the various dishes prescribed in this book, you need the best quality ofmaterial, THERE IS WHERE WE COME IN! WE SELL HIGHEST GRADE Groceries, Meats, Fruits, Vegetables and Condiments At Lowest Prices for the Quality. Come to usfor your material. A.W. Myers Mercantile Co. L. W. ATKINS <& CO. Clothiers and Furnishers. 110 AND 112 FRONT STREET. ISHPEMING. MICH. WE sell hand- tailored Clothing that delights the unpretentious man who likes to walk out in style but avoids the lime light, clothes construe ted by masters in the art of good clothes- making. Tailored Suits ready-to-put on $12 up to $.30. Overcoats and Cravenettes $10 up to $25. LATEST PRODUCTIONS IN HABERDASHERY. Knox and Stetson Hats. Hanan ami The . Itkins Shoes. COPYRIGHT. ENTERED ACCORDING TO ACT OF CONGRESS, INTHE YEAR 1905, HY THE WOMAN'S AUXILIARYOF GRACE CHURCH. INTHE OFFICE OF THE LIBRARIANOF CONGRESS, AT WASHINGTON. PRESS OF The Peninsuiah Record Pdbushing Co. Ltd. tSHPEMING, WCHIftAU. PREFACE. The ladies who put forth tins book do so with ;i full realization that it i> im- possible to produce a perfect book. Errors are bound to occur even after the most painstaking supervision. We only ask that this effort be looked upon in the same spirit in which it is published. Bacll recipe has been fully tried in Un- practical affairs of house keeping and found to be of merit. We wish to acknowledge the courtesy and help given us by all who have con- tributed of their.knowledge in the* art of cooking, <>r labor in compiling what we hope willbe a most useful addition to many households. We would also acknowledge the help from the many business men and linns who have purchased advertising space herein. DEDICATION. To all who are earnestly looking For the daintiest ways of cooking. Whether single or mated, Ascetic or epicure rated, Whose appetite's zest is.unsated: - Is this book dedicated. •Dinner is one of the fouraims of existence. 1 have forgotten llle oilier three." Soups. "Now,trond digestion waii on appetite. Ami bealth on both." Macbeth. Suggestions. The stor-k for soup Bhould always be made depends fine flavor. from uncooked meats; upon this gently, without salt, (fever boil aoup meal Beef and bone 8 lbs., cook li or 8 hours, Cut meat and bone into small pieces, put in cold water and simmer and boil fast. Add salt when thoroughly done. in kettleful of cold water, if more is again ' or 3 hours, needed add boiling lint, set aside to cool :next morning skim off the grease, simmer strain and vim have your -tuck thai willkeep 3 or l days in cool place. Almond Soup. One-half pound ricn, 1 tablespoon sugar, J lb. almonds (blanched ). Wash rice, put in double boiler with one quart milk,cook tillit swells to double its size. Pound almonds in mortar, add to the almond paste remainder of the milk and put in a double boiler and let simmer for 30 minutes. When done pour rice in tureen and the almond milk over it, season with the salt. 5 pis. milk, 1 teaspoon salt, Mrs. A. W. Haidle. Baked Bean Soup. Take cold baked beans and add twice their quantity of cold water, let simmer tillsoft, when nearly done add \ as mueli tomato as beans, put through strainer and season. Miss. Myers. Bouillon. To 5 pounds of beef cut in small pieces, add ."> quarts of cold water. Simmer slowly (i hours. A shank of beef broken twice across and once lengthwise is equally good. After boiling 3 hours slowly, add salt, black pepper. 1 tablespoonful of all- spice, 2 onions cut fine, 1grated carrot, 1 head of celery, tomatoes, ldozen whole cloves. Boil slowly 3 hours longer, strain and set away. Next day remove the fat and boil. Just before serving, add a little nutmeg and mace. "¦.' Mrs. [[aunts. Marquette. Cabbage Soup. Remove the outer leaves of a medium sized summer cabbage and cut the head into strips. Cover with two quarts of boiling water and boil for -i an hour. In a -.aicepan put 1 tablespoonful of butter and itablespoonfuls of flour and stir over the lire until well mixed; add gradually 11 pints of scalded milk and 1 quart of the 10 SUPERIOR COOK BOOK water m which the cabbage was boiled. Season to taste with wait and pepper, add. 1 eupfnl of the cooked cabbage chopped lino, simmer for 10 minutes and serve with croutons. Avnte M. Bamfoed. Chicken Soup Take a fat yellow chicken, about 1 year old, out it up and put it on to boil in 2 quarts of water, and lot itboil until it Ealls off the bones. About 1hour before that time, cut up 1large potato in small pieces, also 1 onion. \ the size of an ogg. Add some celery salt or the ends of a bunch cut fine, land ', a cup of rice, and either take it out, re- pepper and salt. Put all in to bojl and when the chicken is done, move the bones, skin and fat. and chop the meat fine; and put back in the soup. It willmake 3 quarts, ifiiis a good sized chicken, and musi be Eat and yellow skinned. Mhs. Harris, Marquette. Corn Soup. This is a very good soup made with either fresh or canned corn. When it is fresh cux the corn from the cob and scrape off well all that sweetest part of the corn which remains on the cob. To 1pint of corn mid 1 quart of hoi water. Boil it for an hour or longer, Put into the saucepan butter the size of a small egg and when it bubbles, sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well; now add -} of the corn pulp and when smoothly mixed, stir in the remainder of the corn; add cayenne pepper, salt, ! scant pint of boiling milk and 1cupful of cream. then press it through the colander. Mt;s. Agnes H. Barber. Cream of Celery Soup. to be rubbed through a sieve. In •'! pints of boiling water, cook :> cupl'uls of celery cut line, until sufficiently 1 pint of milk thickened with 1tablespoonful tender of butter and 1 of flour. Add celery salt or extract, salt and pepper. Simmer 10 minutes. A cup of scalded cream added just before serving is an addition. Mbs. Harms, Marquette. Creme of Clam Bouillon. Strain the liquor from one can of clam chowder. Put in half as much water. Serve very hot, incups, with whipped cream. This amount willserve 8 or 10. Mbs. W. P. Belden. Cream Potato Soup. Boil and mash fine •'! or Imedium sized potatoes. Add 1 quarl of milk, place over lire and bring to a boil. Thicken slightly with a teas] tful of corn starch stirred in a little cold milk. Strain through a sieve and season with salt, a table- spoonful of butter and a dash of cayenne pepper. by pouring in a little more milk. ' If a little too thick, bring to the desired consistency Mrs. Myers. Cream of Tomato Soup. Put the tomatoes into a saucepan, One quart milk, 1 pint tomatoes, 2 tablespoons butter, 4 tablespoons flour. 2 teaspoons salt, 1piece celery, 1baykaf, 1 sprig parslov. \ teaspoon soda, 1 teaspoon mi gar. add the bayleaf, parsley and celery, that have together with the back of a spoon until the flour is add the butter and flour and stir constantly the tomatoes into a saucepan, been cut up fine. Simmer Rub the flour and butter completely absorbed. for in minutes. Put until it reaches the boiling point. SUPERIOR COOK ROOK 11 Press and stir uniil it stops the lomatoiw through a very line sieve, add In tbe juice ibe sugar ami soda reached boiling the slightly thickened milk, which has foaming. Add to the tomatoes point. Serve at once very hot. Eleanob M. Power. Cream of Tomato Soup. One can of tomatoes or -1 large raw ones. Add 1quart of water and 1 medium-sized onion sliced fine. Let simmer twenty 1 large tablespoon of butter and Iof flour. minutes and strain, Put it into the soup kettle and when niched add the strained tomatoes slowly, stir- Season with 1 teaspoonfu] of sugar, ring constantly so thai lof salt, lof pepper, and 1 of celery salt. Last of all add -\ cup of sweet cream and serve. it shall not be lumpy. ('ream together Mi:s. A. P. Schmidt. Cream of Vegetable Soup. lefl oveT from a boiled dinner Take the vegetables tender in salted water), need for your family, salt, pepper, celen -alt. a slid' of union and lei boiling point, then add 1 tablespoonful When thoroughly cooked, serve at once. (or fresh ones boiled until them through a colander, add as much milk as yon to a together. and (lour creamed each of butter it conn' M us. Harris, Marquette. Currant Soup. This cold soup will frequently create an appetite which a hot soap would destroy. Heat one pint of ripe red currants, crush them in a colander and then strain through cheese cloth: add to this an equal quantity of water and place the mixture over the lire. Moisten a tablespoonful of corn starch with cold water, add to the soup and cook slowly 5 minutes; add I tablespoonfuls of sugar and serve cold inpunch glasses. Dried Pea Soup. Two cups dried split peas, soak over night, in tin1 morning put on .to cook in about 2 quarts of water, at 10 o'clock add : 1 cup chopped onion. 1 cup chopped celery, |cup chopped carrot. Strain and thicken with 2 tablespoons of batter, mixed with 2 tablespoons of Mrs. E. P. Bronson. flour. Fruit Soup. To the juice from a can of peaches, add the juice of 1orange, ia large lemon, a very littlepineapple and a grating of nutmeg or a few drops of extract :add water till the right strength: if wiil require considerable as ir should not he unpleasantly strong; heat but not to the boiling point and serve in covered bouillon cups. Add at serving peeled and seeded green grapes, :i or 4 in a cup. made of any combination of flavors, preferred or suitable to the dinner scheme. Mrs. •!. ii.QunrN. These fruit soups are nice served as a relish before a heavy dinner and may be -•T1•»1M Fritter Beans to Serve With Soup. 71 teaspoon of salt. } cup of milk. Beat an egg until light. Pour into one cup of flour gradually; beat until smooth and add more milk if into deep hot fat ami fry until into each oeeded brown, lift out with a skimmer and drain on brown paper, put a spoonful service of soup as served. to make a drop batter: pour through colander Mi's- l>. E. Drake. t • I ft Lettuce Cream Soup. Put a generous pint of lettuce in a pint of weak^ broth, cook tender and rub SUPERIOR COOK HOOK 12 broth and Lettuce through a colander. Return to the fire, stir into n a boiled onion minced line. 1 tablespoonful of I.utter rubbed through 1 of Hour and 1 of parsley. Have a pint of hot milk seasoned with white pepper and sail and while hot stir in and give a whirl with the egg- 1 well beaten heater in tureen all ingredients M i.'s. T. J. Flynn. Pour egg. Noodle Soup. To 1egg well beaten add Hour enough to make stiff dough, roll thin, fold and cut into very' line noodles. In milk boiler put 1 quart milk, pinch of salt and lump of butter. When boiling drop in noodles, when noodles vise to the top it is read) to >eive: before serving stir in 1cup of cream. Mrs. (Jottstein. Three eggs, pinch of salt, Hour to mix stiff. Roll oat thin ami let dry, then cut Mrs. J. J. Lbffler. in strips and add to stock. Noodle Soup. Noodles for Soup. licit 1 egg light, add a pinch of salt and flour enough to make a stiff dough, l.'oll very thin, dredge with flour and then roll up tightly. Begin at one end and shave down very fine. Mrs. H. F. Jaws. Oyster Bouillon. teaspoonful Armour's Extract of Beef, One-half 2 doz. large chopped, 2 tablespoonfuls butter, 1 tablespoonful Hour. 2 cups oyster salt, pepper and little nutmeg. oysters Fresh juice or water: add oysters, juice and extract o( Moll butter, add dour and when it creams, Season and aerve in bouillon c-ups or soup plates. beef. This grill serve about s people. Mbs. W. IT. Johnston.. Oyster Soup. to beat; scalding hot, pour it over a piece of butter, To 1 quart of oysters, add 1 cup of water, shake well and strain oil', putting the then take the strained liquor, set it over the fire, oysters in a double-boiler the size of an and as soon as it becomes egg, into which you have braided, while the liquor is boiling, a tablespoon of Hour; let butter, flour and liquor cook a few minutes, stirring well, then add h a pint of cream or milk,and then the oysters, seasoning with salt and a littlecayenne pepper. Do not let the soup boil, but keep it quite hot for one or two minutes after adding the oysters. Have both oysters and soup cooking so equally that neither wails for the other. This is the secret of succe—. M!;s. 11 ibhis, Marquette. Pea Soup. Take one cup -plit peas, one-half pound of salt pork, one onion, a bunch of tine and put into three pints of water. Boil well for three hours. parsley, chopped Add water so that when done there willhe three pints. Vegetables may be added to the above if preferred. Take a shank of beef, knuckle each of veal and mutton, in all 4 pounds —cover with liquarts of cold water, let it come to a boil, then skim well. Add "2 onions. 1 turnip. •.' carrots, bayleaf, 1 stalk of celery, season well with pepper and salt. quail Simmer gently until meat falls from none-, strain into earthen jar and use as desired. Stock for Soup. Mrs. William Sedgwick. Boil .1 can ol tomatoes until they are vi'i'V thoroughly cooked and press them Tomato Soup. SUPERIOR COOK BOOK 13 through a sieve. To Iquart of tomato pulp add 1 teaspoonful of soda. into saucepan butler the size of a pigeon's egg, and when it bubbles sprinkle and stir in a heaping teaspoonful of flour. When it is cooked stir into this a pint of hot milk, ,i littlecayenne pepper, salt ¦' handful of cracker crumbs. When it boils add the tomato pulp. Heat it well without boiling and serve immediately. <111( 1 Put The soda mixed with the tomatoes prevents the milk from curdling. Mrs. Agnes. 11. Barber Vegetable Soup For six persons, three pounds meat boiled tender. Take stock, add one table- sliced thin, boil again ''<• spoon rice,boil teaspoonful sugar, strain minutes, ifdesired. Make rice soup I>v using three tablespoonfuls of rice instead of vegetables. three potatoes season with salt and cayenne pepper and one-half two hours: add two onions, Vegetable Soup. three cups, mixed vegetables, one anil one-half cups, Stock, l-'or this soup use peas, the vegetables salt and pepper. turnip, carrot, union and if desired a little tomato, and cook in boiling salted ('ut in which the water until tender. Add to the stock one-half cup of the stock, add the cooked vegetables were cooked. Heat season with salt and pepper and serve at once. A littleparsley cut up line may be added when it is served, also a tablespoonful of cooked rice. into small pieces or fancy shapes the water vegetables, Mus. \Y. W. Graff. 14 SUPERIOR COOK BOOK "THE SQUARE DEAL" "THAT'S ALL" In Lumber, Coal, Wood and all kinds of Building Material. The Superior Lumber Co. Ishpeming, Negaunee and Marquette. SUPERIOR COOK BOOK 15 Fish and Oysters. "He was a bold mmi thai HrtM ate an oyster." Hwiit. "Take every creature in of <\ cry kind." "Our plenteous streams a parlous race supply.*' I'oi-i:. Popi. Suggestions. to water, for boiling any kind of Bah, hardens flesh and is a Vinegar added jreai improvement. All fish are better if allowed to take sail an hour before cooking. turn off quickly. Scale can be loosened by pouring on hoi water Never Pish is better Put (ish iiifrying pan skin uppermost. lei fish lie in water. Sail wel] and sh in cool place. fried with thin slices of sail pork. Fillet of Sole in Cases. This recipe was contributed especially for this book by "Oscar" of the Waldorf Astoria. Put 1 teacupful of finely minced mushrooms into a frying pan with 2 table- spoonfuls of chopped shallots and 1 tablespoonful of chopped parsley, add a lump of butter and season with pepper and salt. Toss the above ingredients over the fire then put them by until cold. Fillet the soles, mask one side of them until cooked, with the above mixture, roll them up, secure them with a piece of thread, place them between Put each filletinto a small paper case, place a small mushroom on the top of each, fillup the cases with the hoi same, ami serve them at once. 2 buttered plates and hake them. Prepare some white sauce. "Oscar." Boiled Fish. Clean fish, and if large put in cold water to boil, if a small one put in hot water: when cooked place on platter and garnish with sliced lemon. Egg Sauce for Fish. Take the yolks of 3 hard boiled eggs, grate them fine and stir into drawn butter. Mrs . ('. J. Shaddiox. Serve with boiled fish. White Sauce for Boiled Fish. One pint sweet milk, scald in double boiler. 1 tablespoons of Hour mixed with a little cold milk and stirred into boiling milk. 2 large tablespoons of butter and season with pepper and salt. May he used with parsley chopped very tine, or hard boiled eggs chopped. Mrs. Wii.i.um Skdgwick. 16 SUPERIOR COOK BOOK Planked Whitefish from hardwood Use ¦> inch plank made the size of a large platter. When ready for use put in the oven and heat it thoroughly. Have the fish well cleaned and wiped dry, split down the back and put it. skin down, on the hot plank, put plank in Large dripping pan and keen the oven hot for 10 minutes; then tablespoonfuls of btitter, 2 of baste every lv minutes with a sauce made as follows: ¦-' In serving vinegar. 1 of salt and a pinch of cayenne pepper. Bake 30 minutes. serve fish from plank. remove plank from dripping pan to platter (oak. if possible) 1 Mas. H. F. Jahn. Clean the Bsh thoroughly, inside and out, stuff with 'bread seasoned with salt, pepper and butter. Use soft bread and moisten with butter only. Cover.the outside of fish with thin sliei^ of salt pork. Put on a toasting rack over the dripper; baste frequently. Mrs. Gi:o. Baknes, Hastings. Baked Fish. rub with vinegar Parsley Sauce for Baked Fish. I'm iiia saucepan 1 teacup liquid from fish, 1 teacup milk, when boiling add flour, creamed with one heaped tablespoon of butter: pepper and salt 1 tablespoon to taste, add 1 heaped tablespoon minced parsley. MbB. \V. H. Goodyear, Hastings. Pickled Whitefish. Take a I pound whitefiah, put in porcelain lined pan, cover pan with towel and remove fish from bones, keeping in nice -team 1 hour in tightly covered steamer: sized pieces, place in vegetable dish, season with salt and white pepper, cover witli ('.& I>. malt vinegar, cover closely and let stand 12 hours or more, serve ice cold for luncheon. Mrs. William Sedgwick. Fish Turbot. Little over a pint of milk, :! tablespoons flour, butter size of an egg, salt and pepper. Let milk come to a boil in a double boiler. Mix the flour with a little cold for gravy; when the milk boils stir in the mixture of flour and water, water, as free from the butter, salt ami pepper. hones. Put a layer of fish in a baking dish, then layer of dressing, ami so on until dish is full. Cover with cracker crumbs and moisten with little milk. This is for crumbs fresh fish. Canned between each layer and on top. The fish must he cooked ami picked apart in same wav, only put cracker salmon can he used * Mrs. Edgar Matheany, Hastings, Fillets of Halibut. Remove skin and hone from \ inch slices of halibut ami wipe clean; cut in strips, making 10 or 12 from g pounds of Bsh. Season with lemon juice, salt and onion juice or place slice- of onion over the fish and leave for \ an hour; add pepper to taste. Dip in melted butter, skewer in shape: place in a shallow pan, dredge with Serve with white sauce, garnish with hard-boiled eggs flour and bake Ian hour. and parsley. Escalloped Salmon. Take one can best salmon steak, remove hones and shred line, butter dish well; put in layer of rolled crackers, cover with salmon, season with salt, pepper and bits of butter and moisten withcream or milk, so continue until dish is full,having top layer of cracker crumbs. Dot thickly with pieces of butter and pour over cup of -wed cream, put in hoi oven, bake lighi in-own. kiss. c. .1. Shaddiok. SUPKRIOR COOK BOOK 17 Salmon Escalloped with Potatoes, One can of salmon from which remove nil skin and b6n.es, 5 or 6 large potatoes mi in small pieces, season well with sail and pepper. Into a buttered bake dish put first a layer of potatoes, then a layer of salmon and so on until dish is full,pour over this a sauce "made of Ipini of milk, 2 tablespoons of Hour and 1 tablespoon of butter. Bake aboui Mrs. E. J. Butleb. '¦'>'< minutes. <»nc i-i',n salmon, :;cup breadcrumbs, j teaspoon of pepper. Steam 1 hour in buttered mould. Salmon Loaf. '> tablespoons butter, iteaspo I" sail. Sauce for Same. One and one-half cups milk, oil from the salmon, i tablespoon of butter, 2 1 egg, sail, pepper and a dash of flour, 2 tablespoons of catsup, Pour ovc"r salmon and serve very hot. tablespoons cayenne. of -\li;s. (I. I.Mlvki:. Steamed Salmon with Peas. One can salmon, mince line. \ cup of bread crumbs, rolled very fine; add ti to tasfe and pour over this '•'> this 2 tablespoons of melted butter, pepper ami sail well beaten eggs ami add to the minced Ssh; mix thoroughly ami turn into buttered dish ami steam 1 hour. SAUCE. § cup of milk, oil of the salmon. 1 tablespoon of butter, pepper and salt. 1 teaspoonful of coin starch, Iegg; boil about I minute ami then add part of a can of peas, previously cooked. Mbs. Theo. l>. Hall. Lobster Bisque. A tablespoon butter, 1 tablespoon Sour, stirred together over lire, add 2 cups hot milk, season with >alr ami pepper and add a can of lobster chopped line. Lei cools 2 minutes, Mrs. C. L Anderson. i toasi ifyou like. then sen Codfish Chops. One-half an ounce of butter melted in pan, stir in tablespoonful onion chopped line, add "2 heaping table3poonfuls Hour. 1 cupful boiling water; .-iir tillthick and then pui in 1 cup of picked or ghredded codfish, a little white pepper, stir, smooth, ami cook •"! minutes: add Iegg, spread this mixture on flat dish, and when cool igg and bread crumbs, and fry a light brown shape in hot lard or butter. Nice for break f info .small chops, dip in Mrs. Fox. Codfish Balls. Boil together 1 pint of picked up codfish and 2 qts. of raw potatoes cut in pieces. When potatoes are cooked drain off water, and mash thoroughly, and when cold add a beaten egg, make into round cakes and fry tillbrown indeep lard, which they have not will fake aboui enough egg in them. is because Mrs. E. C. Cooley. If fchej crack when fried it ¦• minutes. Codfish Puffs. In the morning drain oil' the water and pick out stove. potatoes, place in a pot, put medium-sized with cold water am' boil until the potatoes Take 2 pounds of .-all codfish, soak in cold water all night on the back of tin Peel about 6 tin- codfish on top of the potatoes, cover are tender. Drain off the water, put in (using plenty of milk) the same as l>'Mi up Ieggs and stir in the mixture. Sluipe in round halls lightly mashed potato Have your grease hoi with a spoon ami drop in grease until brown. Serve hot. ccc of butter the size of the hones. sters. 18 SI'I'KRTOR COOK BOOK Stuffing for Baked Fish. to six pounds, For n li-h weighing four take one cup of cracker crumbs, one teaspoon of capers, one saltspoon of salt, one teaspoon of chopped pickles, one salt- spoon of pepper, one-fourth of a pound of melted butter, one teaspoon of chopped onion, one teaspoon of chopped parsley. a dry crumbling stuffing; if ;i moist dressing is desired, use stale bread, not dry bread crumbs, and moisten with one beaten crumbs with warm water. Do not pack the stuffing in the h'~h. allow it to lie lightly and leave room enough Coi it to swell in cooking. egg and the butter or moisten the cracker This makes Salmon Turbot. One cap sweet milk, one tablespoonful of Bousman's Best Patent tablespoonful of butter, Add the Hour and butter, mixed smooth, beaten eggs and a can of salmon picked in pieces: cover with bread crumbs. serve hot. Bake in ramikins flour, one crumbs. to the scilded milk. When thick add the season with salt and pepper and in a Jewel Range until brown and cup bread M i:s. \V. 11. Axdkiisox. two eggs, one can of salmon, one-half Norwegian Fish Balls. Use "Nor" or "Bjelland Co." fish nails: make 'a rich cream dressing, using the This can be served the Rah balls in dressing. sauce off of the fish balls; parboil with lobster sauce. Was. Fred. Beaastad. Fish Timbale. Remove the skin and bone from half a pound of halibut or other white fish. Put it twice through a meat-chopper. Add a pint of soft bread crumbs to a gillof milk;cook to a smooth paste anil add if gradually to the fish ;add six tablespoonfuls of cream, a level teaspoonful of salt an:! a saltspoonful of white pepper. this mixture through a sieve and then stir in carefully the well-beaten whites of five eggs. Grease a Large mould. Garnish the bottom with chopped parsley or mushrooms, or nicely cooked grean peas: fill the mixture in the mould and stand it in a baking-pan half filled with water: cover with oiled paper and bike in a moderate oven in a Jewel Range for three-quarters turn oul on the servin-diah. Pour around either cream, of an hour. When done, lobster or shrimp sauce. Press Mus. S. ,]. Mitch ell. Salmon Chartreuse. Cover half a box of gelatine with half a cup of cold water and let it soak for half an hour. Put a tablespoonful of chopped carrot, two bay leaves and a little celery in a pint of water: bring lo a boil, and add the gelatine; strain: add the juice of one temon, half a teaspoonful of sail and a dash of red pepper. Put a layer of this in the bottom of the mould: then good-sized pieces of salmon, and pour over the remaining part of the gelatine. It must be cold, not stiff. Stand away to harden. Serve on lettuce leaves with mayonnaise dressing or a sauce tartare. the same of onion, Lobster Cutlets. Into a cupful of thick white sauce stir beaten yolk of an egg. a teaspoonful of Shape into cutlet/: egg and lemon juice and two cupfuls chopped lobster meat. bread crumb each and fry in deep fat. Arrange the cutlets on a rice mold Put into each glass ten drops of Worcestershire ketchup about juice. ten drops of J hen drop m from three to five small oysters. Oyster Cocktails. nful of tomato on juice, a dash of salt and a tablespoonful of lemon sauce a tables] Mm S. .1. Mrrcii1:1.1,. SrPKRIOR COOK BOOK 19 Oysters a la Kalamazoo. juice drained off. One quarl of oysters, I'm in s chafiing dish I tablespoon each of butter and flour; when the butter melts, work together iintil rery smooth, then add the oysters, and 1 sail spoon *>( celery salt, s,-ilt and pepper as you like, one a little sherry wine tablespoon of chopped celery, one teaspoon <>( chopped parsley, the edge, if you like it. When oysters are nice and plump and curled ai they are Mi;s. l-'oui.i;. done. French Sardines. Pour tin: oil from a bos of French sardines into a pan with I tablespoon of flour; mix well and add U cups of boiling water, stir quickly, add a well beaten yolk of an egg, 1 tablespoon of French made mustard, a salt spoon of .-alt. and a teaspoon of Worcestershire them in the Pour sauce over them and serve hot. oven to heat. Place on sor 6 pieces of toast. the skin from the sardines and pui Scrape sauce. Creamed Oysters. One pini of cream come to a boil, mix a heaping tablespoon of Hour with a little milk until smooth. Ipint oysters boiled up once in their own liquor, skim out into the cream sauce and pom- over slice- of toasl or patties. Mi;s. J. 1'!. LaLonde. Fried Oysters. Select large oysters, again in cracker crumbs. drop in boilinglard. foil iir-t in line cracker Fry brown in half lard*and half butter then in beaten eggs ate! in frying pan. or crumbs, Mbs. K. C. Cooley. Escalloped Oysters. season with pepper and salt and bits of batter, Butter a dish and cover lightly with bread or milk cracker crumbs^ then a layer of large oysters, layer of crumbs and oysters and seasoning, until dish is filled within an inch of top, last and pretty well co\e red with bits of butter; strain the liquor layer being crumbs from oysters over the whole. Jusi before baking, pour 1 teacup of rich milk over the whole and bake 1 hour, keeping covered forthefirsl half hour, when brown nicely and serve immediately. Mbs. William Sbdgwick. then another Scalloped Oysters. Take an an gratm dish, or any similar earthen or porcelain-lined vessel, butter Place a layer of raw oysters upon ii and sprinkle the interior with cracker crumbs. the bottom of the dish, sprinkling them with Worcestershire sauce. catsup, and a littlesherry wine, salt ami pepper. Alternate with layers of cracker crumbs until the dish is even full. Sprinkle bits of butter over the top. Bake from 10 to 15 minutes in a moderate oven. tobasco sauce, Scalloped Oysters a la Tavern. Proceed as with the scallop dish related above, adding in addition to the layers of crackers a layer of blanched and sauted celery in butter. Add a littleWorcester- s.ilt, pepper, and alternate the three layers until the dish is even full. shire sauce, Bake for 15 minutes. Oyster Pates. cup cream, yolk of one egg, pinch of soda. One pint oysters, 1 gilJ liquor, 1 tablespoon butter, 1 tablespoon Cook butter and flour together, pour upon them the liquor mixed with cream H smooth, drop in oysters and cook until in egg, When cold fillpate-shells gin to raffle. Take from fire and beal to which soda has been aii1 11 ami -train, chop fine with silver knife, then pound to paste. Return liquor in fire ami when it boils, skim. Add butter and flour, rubbed to a paste, and conk until thick and smooth. Add to oyster pulp and rub throngh Season well, add resi of cream. strainer. Return to lire, adding 1 pint of cream. "ii well withan egg-beater and serve very hot. Mrs. l>. B. Bilkby. SUPERIOR COOK BOOK 21 You Can do all your trading at Braastad's Cash Department Store. 22 SUPERIOR COOK BOOK Meats. "Some hae meal ami canna' eat, Andsome wad eat thai uam ii: Bui wa hnr meal and we can eal. Ami sa<- the Lord In-iliankit." Hritss. Suggestions. All fresh meat.- should be put in boiling water, unless intended for soup. Ifmore watei is needed, always add itboiling. Skim when scum arises. Boiling meat slowly and steadily makes meat much more tender. Allow about 20 minutes For broiling or frying have gridiron very hot. Give steak your undivided attention wbile broiling; salt, pepper to the pound for all boilingmeats; 15 to 20 for roasting. and butter, nhen removed to hot platter. flavin-. Scant teaspoonful of sugar and J uutmeg added to meat gravy impart delicious Hanna M. Barlow, Hastings. Roast Beef. Put the beef first hair hour, that done the own heal may be lessened, water put on for a gravy. Cook 15 minutes minutes willmake it welldone. the meat salted and peppered into a dripping pan without water, into a very hot oven for the the outside may sear over and keep the juice inside; when half and sufficient to the pound if wished rare, or 20 the meai Yorkshire Pudding. [f one doc- not can- for the gravy, water entirely. leaving oul as above, roasl the Five heaping tablespoons of flour, 3 eggs, 1 pt. milk,a little salt. Put eggs, Hour, -all and a little ol the milk in a bowl and beat well with a spoon. Add remainder ol milk, have ready 2 small pans with a tables) Dof hot lard or drippino- in each and bake ".'(I minutes in a hot oven. Cut insquares and serve witliroast beef "--¦ ""L One cup milk. 2 nips flour, 2 teaspoons baking powder, butter Plain Yorkshire Pudding. Mbs. E. c. Cooliov. J the size of an Mbs. Atwell. Ask your butcher in the '""ton, ol an earthen crock, slice a lew pieces of onion on it; then pkee the roast on Place some butter for a pot roast. for a piece of beef Pot Roast. STJFKRIOK COOK HOOK 23 Cover closely and lei rook for a while before adding any water: the onions. then pour on aboul one cup of water ami cover again; aboul .', or :|:| of an hour before dinner remove the cover and lei ii brown. Place the meal on the platter and make ,1 gravy out of the drippings and pour over it. It should be hasted often, seasoned well,and should cook about Mrs. Oumsbee, Marquette. four hours. Roast Haunch of Venison. Take a haunch of venison aboul Ior a poundds, salt pork and season well with salt and pepper. Have roaster hot when meal in and allow 1"> minutes to the pound when roasting. and 2 cupfula of hot water, stir until the jelly is dissolved, baste this frequently while cooking. lard it with j of a pound of is put jelly the venison with Take a .'¦ glass of curranl Mi;s. Geo. Il'..I 1'.. Yoykk. Roast Leg of Venison. Take the bone out and lay meat open: slash the meal crosswise three or four times, not cutting through, then place in strips of -d, pork, roll up and skewer: place large slice of sail pork on top. Bake in a Jewel Range in slow oven for two and one-half hours, basting frequently. "Camp Nim: Recipe." Crown Roast of Lamb. Make a circle with 2 pieces of the rack of lamb, having the ribs cul and trim- Press a cup into the center and tie a strip of sail pork about eich hone, season the cup and the chestnuts, boiled in stock until tender and It makes g wry pretty roast. med. and roast pork and fillin the center with blanched glazed in meat glaze. Garnish and serve. for Ihour in a hoi oven, basting frequently. Remove K. 1). Roast Turkey. Put a Tew piececs of butter on turkey and roast Seleel a young turkey weighing aboul 10 or 12 pounds. After washing it wipe Place on its side in dripping pan. Sprinkle with sail and hot oven, turn to roasl a dry inside and stuff. pepper. Baste every 10 or 1"> minutes. When brown, which willhe iii aboul 1 ! hours, turkey on the other side and baste as before. Iishould require '.'.', hours iurkev of this size. Stuffing in moderately Soak h a loaf of stale home made bread in cold water, squeeze dry, add 1 ;, littlesalt, pepper ami sage. the size of an egg, until tender and pour over the bread. Mix all together with a fork. Do not stuff too full. Fry a small onion in butter M its. Kvni:. Leg of Mutton Boned and Stuffed. Remove the bone from leg of mutton, fill the space from which if was taken composed of the following ingredients: 1 large onion boiled and with a forcemeat chopped fine, 1heaping pint of bread crumbs, 2 ounces of butter, 1 teaspoon of sage, to taste. 'Sew up the opening and roast in a good hot oven, baste popper and sail with good dripping continually. Mrs. ('. .1. Siiaddick. Stuffed Roast of Pork. Have the butcher cut a roast Two oz. fresh pork. | Ib. suet, 6 oz. bread crumbs, bones and rub salt and pepper well into the meat. spoon minced parsley, a feu sage leaves, salt and pepper allowing ".)(> minutes loin of pork with the flank h-ft on. remove all the Prepare the following forcemeat: ".' eggs, 1 small onion. 1 tea- the full length of the loin and roll up, binding well. Roast. Lav tlie forcemeat to the pound. to taste. M.BB. Thomas Walters. 24 St'PERIOR COOK BOOK Leg of Pork, Good as Goose. Parboil a leg of pork and take off skin, make a stuffing of 1 oz. bread crumbs, a littlechopped onion, sage, butter, pepper and salt. Bind mixture together with an egg. Make a slil in leg and put in stuffing, fasten with twine. Put in oven and paste well until brown and thoroughly cooked. c with brown gravy ami apple sauce. Mrs. E. C. Cooley. Baked Ham. ped parsley, 1tables] One cup ham chopped line. J cup bread crumbs, pinch of mustard, little chop- Heat enough milk to make a creamy mixture. Bake in buttered dish in a hot n melted butter, 2 eggs. oven 15 minutes. Mrs. C. W. Jarvis. Boiled Dinner. Get a large piece of corned-beef. Put on in the morning at eighi o'clock and cook it slowly; one and one-half hours before serving add a small head of cabbage, cut in quarters, and two turnips sliced. Half an hour later add four carrots and four parsnips; about one dozen potatoes pur in one-half hour before serving. Put the beef on a platter and the vegetables around it or in vegetable dishes, if pre- ferred. The corned beef left can be used for hash. To Boil Ham. To cook a 12 lb. ham, place in toiling water and boil steadily for 3 hours. Then take up and remove the skin and bake in a hot oven for 1 hour. Joe Hebert. Ham Pie. One can tomatoes, H pounds home boiled ham, 1 package macaroni, pie crust. Chop the ham finely (with quite a bit of fat) and put. a layer into a deep granite pan :then a layer of boiled macaroni ;then a layer of stewed tomatoes. Con- tinue this until pan is full and cover withpie crust. Bake in a moderate oven for 35 minutes. Baked Stew. Cut round steak into pieces about 1in. square. Heat 1 tablespoon of butter, put in the meat and stir briskly for a few moments. bak- ing dish, first a layer of the meat, a slice or 2 of onion, then a layer of sliced pota- toes, season with salt: and pepper, sift in a little flour, continue lintil meat is used. then pour on hot wafer until it rises above the meat, cover closely and bake from ¦.", io :) hours, add water from time to time as necessary. Place in the earthenware Dutch Stew Boil a piece of lamb stew weighing 4 pounds for -.'.', hours. Then add a small head of cabbage cut in eighths and let it cook !, hour longer, then put into jthis a cupful of rice which has been soaked, for 2 hours ami cook all together for 1 hour. Water should be allowed to boil down until the right consistency for stew, and rice allowed to remain on top to prevent scorching. Mrs. R. I.Bronson. Spanish Stew. Mrs. Thomas Pellow. Ink,, a couple of tender Spring chickens, aboui 2 to -.'.', pounds each, dress Mid • in uj> into small can of tomatoes, 5 medium Bized onions, I cloves of garlic, 3 tablespoonfula of butter <¦¦ small red pepper corns and salt to taste. Cook on a slow lire for about %of an into a porcelain lined poi aj joints and put the enickens SUPERIOR Cook BOOK 25 hour, then add a ran of little early June for 15 minutes longer. Thicken broth a little "with 3 tablespoonfula of Hour ami the yolk of 1egg. This is sufficient the whole simmer peas and lei for i> person-. Brown Stew of Beef. Two lbs. lean beef, I tablespoons flour, ¦'! tablespoons butter, I quart boiling water, 2 teaspoons salt, pepper, \ carrot, 1 small onion. Remove the bits of fa) and skin from the meat, mi into cubes the fire in a saucepan. with flour. Fare and cul the oniqn and carrol into small pieces. and butter over forms on bottom of saucepan. and lot cook until brown crusi pepper when cooked loosgp any particles thai ma\ adhere 1 hour. Serve with dumplings. Dumplings. 1 hour or when half rooked: add boiling water and sprinkle I'm the vegetables at Add the sail and to meai 3fid for to sides of pan. Cover il and lei ii simmer Stir constantly until In-own: add the teaspoonful One pin! flour, ] teaspoonfuls baking powder, :;cup milk. Put salt, flour ami baking powder into a bow] and mis well. Add enough milk Do not make the dough too soft. the top of the stew leaving a .-pace between each dumpling. to make dough thai willslick together Drop by spoonfuls over Cover and cook 15 minutes. Do no! uncover while cooking. in a mass. salt. •'! Winifred Cooley. German Dumplings. Ten large boiled potatoes. Toast small squares of bread in butter. Grai died potatoes when cold, grate the raw potatoes and press dry: ,\<\i\ in (bis the eggs and salt, enough (lour to mix stiff, so ii can be bandied and worked into balls the size of an ordinary teacup: puts or 3 of the squares of toast then boil in sail water for I hour. ."> rau potatoes, 8 eggs, 1 teas] oful of salt. inside, Miis. .1. .1. Lia i i ii;. Rice Dumplings. One cup rice. 1 pint cold cooked meat. 1 pinl tomato sauce. Cook the rice as for plain boiled rice. Grind or chop tin at wry tine and season with pepper and salt. Place a. piece id' cheese cloth about 10 inches square on a saucer and in this pur some of the cooked rice, press the rice in a thin layer until it covers the saucer and in the (-enter put 1 cup of the seasoned meat. Gather' up the corners of the doth, pressing firmly into the shape of a ball and tie it tightly. Place inboiling water and cook- \u minutes. Remove from water and open the cloth and place them carefully on a heated dish so as no! to break Serve at once with tomato sauce. • Note:—These are especially nice made with cold mutton, them. lamb or chicken. Mrs. B. \V. Weight. Liver Dumplings, German. 1 eggs, 1 ¦! whole eggs, onions, pepper and salt. ether with -', a teacupful grated nutmeg, butter, suet, One calf's liver. 2 oz. bacon. Skin a calf's liver and rub it through & sieve; put it in a basin with the bacon '• oz. of white bread cut into dice and fried in butter finely chopped, and suei, grated nutmeg, pepper 3 salt and finely chopped onions to taste; mix well ieni flour to bind the dump- <>( cold water, add -iei-i' into boiling water; it should hold lings. Test the mixture by throwing i together and yel be very light. A little Hour or water may have to be added. .Make the dumplings the >izc of an apple and boil them moderately in salt and water for fried m butter and -net. ami a sauce of ; of an hour. Serve up with bread crumbs aien alone melted butter or with sauerkraut. thickened with grated raw potatoes. Mbs. Klennek. These duinplu 26 SUPERIOR COOK BO< >X Hot Pot. lamb chops Buy sufficieni for family, place a layer of chops, a layer of whole layer peeled potatoes and a few peeled onions of chops, potatoes and onions until dish is full,season each layer well with salt and pepper, barely cover with cold water and cover dish very tightly, putting weight mi just before serving place chops in centre inretain .-team. Cook in oven Tor '¦'>!, hours, thicken gravy and pour over meat. of platter and surround with potatoes and onion.-, This is a favorite luncheon dish on board the Atlantic liners. in brown earthen dish; then another Mrs. Wm. Sbdgwick. Stewed Breast of Veal. tablespoon of chopped parsley and 2 good sized onions Take ahoui Ipounds of breast of veal, eul in about 4or s "inch pieces. Add a fine. goodsized Cover with boiling water and let boil slowly until done. Season with salt and pepper, add a good sized piece of butter and thicken gravy with flour. Serve with boiler! rice. A. J. YiraeBLTJTH. chopped Larded Beef Steak. Three pounds round beef steak. (> sticks of macaroni. ) cup butter, 3 large onions. } can tomatoes, 1 heaping tablespoon flour, salt, pepper and one dove. Have your steak cut thick, make holes iiisteak with a steel, then fillwith piece- the thickness of the .-teak until you have used the 6 sticks, season with of macaroni Then put butter and onions, which have been cut fine, in a kettle sail and pepper. over fire and stir until brown, draw them one side, put in your meat, dredge with Hour and spread the onion over the meat: add 1 clove and 1 pint of boiling water, covei' tightly, simmer 5 hours slowly, then remove cover, add tomatoes, cook another hour, then lake up meat and pour gravy over it very hot. Mrs. J. Power. Stuffed Salt Pork. Choose a niece of pork 4 inches thick that is streaked lean and fat, place in cold water and boil 1 hour; then slice lengthwise down to the rind, but do not cut the rind: have ready a quantity of parsley, place between slices as mnch parsley as possible with a little pepper: press and tie with a stout cord. Boil two or three hours, according to the size of the pork; take out of water, sift a little flour over it.and place in oven to brown. When cold slice crosswise, so thai each -lice is composed of a thin strip of pork and a Btrip of parsley. the slices together Mas. Goodybar, Hastings. Two pounds chopped beef crackers rolled (inc. 1 egg, salt and pepper iloaf and bake about an horn- in a moderate water ami melted butter. Beef Loaf. (raw), Ipound pork, chopped fine, to taste and a pinch of Bage. .', cup Soda Form into oven, basting frequently with hot Mrs. J. A. Blaokney. Veal Loaf. Three pounds veal and \ lb. of salt pork chopped line. Add three slices of stale bread also chopped line. 3 raw eggs. :! teaspoons of salt, liteaspoons black pepper. 1 teaspoon satze. mix well together, bake -l\ hours in a moderate oven. Baste well. Mother's Beef Loaf. Two lbs. pound steak and jH>. suet nm through a meat cutter twice, mix with a cup of bread crumbs, 1 egg, 1 cup of water, sail and pepper and a little cloves if yon like the taste, or Ian onion chopped fine, mix thoroughly and ahape to a loaf with you i- hands jof an hour in a hot oven. Gravy can be made in a pan. Bake about SUPERIOR Cook B< M>K 27 taking up the loaf, by putting a little butter and flour in the pan ii has been after hakod in and adding hot water, and sail and pepper to taste. Mrs. ('. 1.. Anderson. This same receipi can lie made into small balls and fried in a litilobutter or dripping on top of stove. To Use Meat from Soupbone. Chop cold meal very fine and season well with sail Find pepper, add a littlecold Ifyou have go gravj add a little drawn buttei gravy if yon have it.m beaten egg. sauce or some of the soup stock. Line a buttered bowl with hot boiled rice till rice with meat mixture, cover with rice and steam one hour. Turn from mold onto platter and cover with tomato sauce. Mns. K. ('. Coolet. Beef Steak Pudding. Make a good rich suet crusrl and with ii line a Jeep baking dish. Mil with sir- liberally with sali and pepper, cover with it is cooked in. When the. loinbeef steak, ill! in cnlie- and seasoned the erusi and steam I or 5 hours, serve in same dish thai pudding is cut, add I pint of rich hot heel' stock. Ml;s. Will.I\\| Si;i>i;u X K. Pastey. Mixa paste as for pie crust, using 2$ cups of flour, 1 cup suel chopped fine and to mix to ;i soft fine, a small onion, tin* size of pecan the crust, [earing the together and crimp. Bake 1 hour. Onions Mrs. Blaoknits . I teaspoon of salt. Rub together well and add enough cold water dough. Roll out in the size of a tea plate, chip ¦¦.' pepper and sail mil and place it on the potatoes and onion. other may be omitted. J to turn over; pinch the crusi tor pork in sm.-ill pieces about Pnl eatables on .', raw potatoes to taste, ('m I Pasteys. 'Two quarts of Dousman's Besl Pateni dour, one pound of lard, one-half tea- together and wet withcold water as you mi\ pie-crust. Roll tea-plate and then place on one-half of the dough, sliced -teak cut in small pieces, pepper, salt ami a littleonion. steak and the above six amount of crust will make spoon of salt. Rub well out in sheets the size of a potatoes, then porterhouse Two pounds of porterhpuse pasiies. For those who like turnip, use turnips sliced in with the potatoes. Mi;s. Kemp. Beef Sautee. Two lhs. beefsteak, 1 onion. :> tablespoonfuls "2 tahlespnonfnls Worcestershire butter, 1 tablespoonful sauce. cream. Time to cook ~i~> minutes, cut your beef ¦2 glasseaful the size of half a dollar hut thicker, chop onion and brown in butter, add meat and lei fry for ."i minutes, sprinkle over flouv. cream and sauce, add some parsley and let cook, adding salt just before serving. in pieces Frbnob Cook. flour. Veal Souffle. Make'one pint of cream sauce, season with finely chopped parsley and a little onion juice into which stir one pint of finely minced cooked veal, rather highly seasoned, heat it ami add the well beaten yolks of :! eggs, sol away to cool, add the to a stiff froth, put in buttered dish and hake -.'n minute-: whites of :! eggs beaten serve immediately and if liked a mushroom sauce is very nice with it. MliS. Wll.l.lAMSeDGWICK. Boil one cup of rice until tender. Chop very line \ pound of cooked Season highIv with !tea^poonfu] of salt, same of pepper, 1 saltspoonful of , veal. Casserole of Veal. 28 SUPERIOR COOK BOOK -.ilt. I teaspoonful of finely chopped onion ami 1 teaspoonful of chopped parsley, I Baltspoon each of thyme and marjoram. Add 1 beaten egg, 2 tablespoonfuls of line cracker crumbs mid moisten with hot water or stock enough to p.irk it easily. Butter a small mould and line the bottom and sides \ an inch deep with the rice. Pack in tin1meat, cover closely with rice and steam 15 minutes. Loosen it around edge of mould, turn il out and pour tomato sauce around it. Mr.s. J. H. Andrtjs. Jellied Tongue and Veal. Soak a pickled ox tongue in water lor 12 hours and boil it until tender. Then remove the skin and cut off nil the foot and horny tip. Bone a breast of veal and Lay the tongue in the center of spread it very flat, and rub with sail and pepper. the \ca! and roll up the edges. Wrap this securely in a thin muslin and place it in .in earthen jar with a seasoning id' c> cloves. 1 onion, a stalk of celery, a few sprigs of parsley, more sail and pepper, and a cup of hot water. Cover the jar and bake in •i moderately hot oven for :! hours. Remove from jar and place between two plates with a weight on top. When cold remove in a mold and then pour over it the stock which has been strained. the cloth, put the meat Let. stand until it jellies. Mrs. Thomas Pellow. Jellied Meat. Gel 4 pig's feet with legs to first joint. Soak and scrape until thoroughly cleansed. Put in a pot of water without salt, and boil until done, when the bones willfall out. Lift the meat carefully from the liquor and set away to cool. Pour the liquor into a jar and when cold remove the grease. Take a good sized shank of beef, siwed and cut so as to go into a kettle. Bon it from the liquor. in unsalted water until the meat Next day cut into small bits, not mince-meat, put the jellyleft of the feet into a kettle, add all the meat, mixing together and heat to the boiling point. Then season with pepper and salt. If desired a little of the beef liquor may be added, but the latter can always be used the contents of the pot into molds anil when cold turn out. Cut in thin slices. the meal of pig's feet and beef for soup stock. Pour falls into pieces. Remove Annie M. Bamford. Pressed Pig's Feet. Boil the hocks and feet in a pot tillthe meat pepper and salt, put meat cooked reduced by boiling, pouring enough over meat a good sized bow!. If is to be sliced thin when cold and used for Luncheon. falls from the bone, season with into bowl while hot. and have liquor in which it was to cover. Two hocks willmake MBS. I'!. C. COOLEY. Mock Duck. Take a slice of round of beef. 1inch thick: remove the bone: make a dressing of 1 cup of bread crumbs, Ian onion chopped fine, a | of a teaspoonfu] of pepper and the same of salt. Spread this on the steak and roll it. Tie the ends lirmly with a piece of white cord, and then wind the cord around it to keep it in shape! Fry :j slices of salt pork in an iron kettli until you get all the fat out and put the meal in. turning so as to brown it on every side. Pour a pint of water over the meat, If the gravy cooks any too much, more wnrer may be added. When you take up the meat remove the string, but do not unroll the meat. Lav it on a dish ami pour the gravy over if. When serving cut \r.N r r a paste, or meat stuffing, roll up, tie. fry brown in a frying pan: take out while you make a rich gravy. in gravy again ami \V. .1. ('hank. leave until ready to serve. Put veal Mus. Chicken Pie a la Creme. remains. Remove bones and return chicken to kettle. Boil a fat chicken —5 or (> pounds in weight- until very tender and only 8 pinl of water Season well with add 1 pinl of cream and thicken with B lull" salt and pepper. flour. Make a rich baking powder crust, roll .1 inch thick. Line a deep 2 quart basin and dredge with Hour. Pour in chicken and cover with crust in which slits Pinch down the edge and bake .', hour. The upper crust with the have been cut. chicken dressing should be served first. This pie willserve 10. Cook li> minutes, Mi:.--. W. 11. .lullMBTON. Mrs. E. B.Howard's Creamed Chicken. To 1.l- pounds of diced chicken, add Icup of celei\ cut nu-hn rooms. To one 'pint of cream add the juice IV tablespoons of butter pepper and salt cover top with bread crumbs and bake !an hum-, serve hot. I'm chicken and dressing in a buttered tablespoons and ¦.'! line and 1 can of mush- s, scald and turn on 2 season with layers. 'This is especially nice. dish in alternate of Sour, stirred together, Jellied Chicken. Take '1 chicken- and a shank of pork and veal; boil with an onion, a cloves, pepper, salt, bay leaf, parsley and celery: when meat out and pick off the hones in shreds, strain juice and pour cool in a mold. is well cooked, it over few whole take it the chicken and Mi:s. Thomas Walters. Chicken Mold with Creamed Mushrooms. Take the breasts of 4 or the whole of 2 medium size chickens and mince line, add 1pint of still' cream, whipped, season with salt, mix thoroughly, place in round mold and cover with paper; steam .', hour and then hake .', hour; turn out on a platter and fillthe center with creamed mushrooms. Mrs. A. K. Skdgwick. Chicken Southern Style. Cut up and steam a fat young chicken in the usual way, cook 1 can corn in a the thicken with 1 tablespoon of Hour and season with salt. Put ir stand \ hour before serving on back of stove. cup of cream, chicken in corn and let Mrs. Thorn is I'i.ixow. Pressed Chicken. Boil a 1 pound chicken tilltender. Lei if cool. Have aboul one quart of liquor -naked in cold water. A Line the mold with then chicken and set away when the fowl is done. Add to this ¦' oz. bos gelatine, knuckle of veal boiled with the chicken makes the jelly: when set. add (hard-boiled) eggs to cool. it jelly better. if liked, Mas. 11. Bakwood. Chartreuse of Chicken. Chop fine 2 cnps of cold chicken or game, add I tablespoon of minced parsley, aspoon of onion juice. \ of a teaspoon of salt, -\ of a teaspoon of pepper and the 30 SUPERIOR COOK BOOK yolks of 3 pggs. Mix well and add Itablespoons of thick white, or tomato sauce. .', inch thick. Fill with the mixture, Line a deep mold with plain boiled rice about cover with rice, then cover mold tight, set in steam over a kettle of boiling water ;;ud cook one hour. Mi;s. Harris, Marquette. Breaded Chicken. Cm a tender chicken into T or !) pieces, as fur frying, dip in egg, mil in finely grated bread crumbs, seasoned with chopped parsley, pepper ami salt: place in dripping pan. Dol with pieces of butter (1 tablespoonful in all), add a iitilewater: hake -lowly,basting often. When done take out chicken and make gravy in the pan by adding a mixture of Hour and butler: make smooth by stirring, add either cream or milk to make sufficient gravy, which season to taste. Chicken Fricassee. Cni chickens ai the joints, cover with boiling water, 1 heaping teaspoon sail and a litilepepper, conk until tender; remove the chicken to a frying pan in which ready to serve on platter. Add to liquor 1 cup of cream or milk. brown it.butter Melt add 2 tablespoons Hour and when smooth stir into liquor. Cut hot baking powder biscuits in halves, butter and place in deep dish, pouring the liquor over them. tablespoon butter in saucepan, Mrs. Atwkll. Chicken and Macaroni. Boil a chicken until very tender, lake out all the bones and pick the meat quite fine. Boil J a pound of macaroni until tender, first breaking it up to pieces 1 inch hmg. Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni. then a layer of minced chicken, bits of butter, pepper and salt and some of the chicken liquor, over layer of macaroni and so on until the dish is filled. Pour a cup of cream over the whole and bake .! an hour. Serve hot on a planer. this put another Mrs. I. A. Tonnesbn. Chicken Croquettes. Four cups chicken chopped. the bread, and \ pound of butter. 3 sweet-breads; use one mure cup of chicken. 2 small boiled onion- chopped ;i cups milk boiled and turned oxer if you can not get sweet-breads line. Season with pepper and salt and a very little red pepper. Mis well, shape in cone shape and dip in yolk of egg and then in rolled crackers. Boil in hot lard. This makes 28. 1 J cups bread crumbs. Mi;>. 11. V. Jahn. Supreme of Chicken. Chop fine the breast of a raw chicken and lieai thoroughly into ii.one at a time. Season with pepper and salt.' Butter small moulds, ! eggs and !_, a pmi of cream. lill with the chicken, and bake, standing in hot,Water and covered with buttered paper, for ¦><) minutes. Do not let the water boil. Turn from the moulds and serve hoi with Bechamel, mu-hroom or tomato sauce. ' Creamed Chicken or Veal. can Kinshrooms cni small with silver knife and cools pan three pints of cream, let get hot but not boil. tablespoons Two chickens or three and one-half pounds veal, lx>il and cut as for salad, one !(> minutes. in a sauce In another pan four heaping flour. When ¦it hubbies or boils pour on the warm cream and stir until it boils. Mis imd niuslirooms, stir well together, pui with lightly with milk, and irkl) veal broad or cracker crumbs, pnt lin Imkf until nicp !>ro\m. butter and live tablespoons of Dousman's Best butter on top, we\ in dish to be Pateni Put Mi;s. (ii;o. \\. .!,,¦ SUPERIOR COOK BOOK 31 One pair sweet-breads, I tablespoon butter, 1 tablespoon flour, 1 cupful cream, 1 tablespoon parsley, salt and pepper. Creamed Sweetbreads. in a porcelain pan. As soon as sweet-breads arc purchased the pipes and fai should be romoved, and in boiling the remaindei soaked in cold water 1 hour. Then place the sweet-breads them boil gently for 15 minutes, lav in cold salted water water for 5 minutes, drain, wipe dry and sel in cold place until wanted. When read, to use. remove all membrane, the butter, add the flour, when smooth add the cream and stir until the preparation thickens, add the sweet-bread 3and when they are hoi season with salt, pepper and parsley. into small pieces with silver knife. Melt Mrs. E. C. (looley. cul lei ¦ Dried Beef in Cream. Shave beef very line and pour boiling water over it. Lei it -land for a few Pour this off and pour on good rich cream. Lel it come to a boil, [fyou Season with minutes. do not have cream, use milk and butter pepper and serve on toast or plain as preferred. thickened with a little Hour. ' M Iss ( IRRIE \ ELSON. Chili Con Came. To 3 cnpfuls of Snely chopped cooked meal add 1 cupful of tomatoes, a medium sized onion cut fine, a cup of meal gravj and water enough to keep from burning. Salt and red pepper Slew for |hour. Mits. Kvxi:. to siiii taste. Norwegian Beef Balls One Ib. of beef chopped line, withou) gristle or fat, Igood sized onion chopped line. ;' cup of butter before it is melted, 1 teaspoon of silt. .', teaspoon of pepper, .', cup of sweel milk; mis all together .', thoroughly, make in round halls ami fry a liglvl brown in butter or beef drippings. Very nice when cold sliced thin for lunch. Mrs. !¦'. A. Tonnesen. teaspoon of sage, f ginger, 1 teas] Pilau. Put in a spider 1 tablespoonful of butter, 1 -mall onion chopped line, when onion is brown add 1 cupful of uncooked rice which has and drained. Cook both until rice is well browned, then add to this 1 quart of ripe the tomato juice, add some boiling (or ] can). As fast a- the rice absorbs water, until rice is quite soli, then add 1 cupful of cfopp'ed cooked meat —beef, veal. tomatoes chicken or mutton or whatever cold meat you may have, the meat get hot. add salt, pepper, and if tomatoes are acid add 1 tea-poonful of sugar, This dish requires 1 hour's cooking oxer a lirisk lire. been well washed .lust let Mrs. I!. E. Dhake. Meat Souffle. Make 1 cup of cream sauce and season with chopped parsley and onion juice. Stir 1 cup of chopped meat into the sauce. When hot add beaten yolks of 2 eggs, cook 1 minute and set away to cool. When cold stir in whites beaten immediately. If for lunch serve with mushroom sauce. Mushroom Sauce. stiff. Hake in buttered dish about fresh tongue, veal, or lamb) •>(> minutes, an (chicken, One pint of hot stock, 2 tablespoons of minced onion, 2 tablespoons of butter, 2 heaping tablespoons of flour, .1 teaspoon of salt, 1 tabled ?poon lemon juice, carmel enough to color, \ can of mushrooms, whole or quartered. to bum it. When the butter h brown, add the dry flour and stir well. Add the hoi stock, a iiulr al a linie, ami stir rapidly as it thickens, until perfectly smooth, add the salt Mince the onion and fry it in butter \ saltspoon of pepper, Be carefft] noi "> minutes. 32 SUPERIOR COOK BOOK and pepper, using to remove onion; add mushr ns and heat thoroughly. ¦<¦ ifhigh seasoning be desired. Simmer 5 minutes, and strain Mrs. C. V.K. Townsend. Daube. (a ramp roasl Three or 4 pounds tender, Lean beef is best), fiemove the fat, put Place on back of the stove and into a saucepan and cover half way with cold water. from the meat. Then put in the sauce- let simmer until the juice is well extracted pan with the beef a sliced onion, a sliced tomato, a sliced potato, a few cloves, celery to taste, and cover closely; let cook until nearly done, basting the meat oc- seed casionally with the dressing. When nearly done have some browned flour made into ismooth paste with a little water, some salt and pepper. Mix this with gravy and and let boil. When ready to serve add a dessertspoonful regetables in the saucepan of Worcestershire 3auee. Place the meat in a hot dish, pour over the daube and serve. Meat Scalloped with Tomatoes. fine and season: butter Chop the meat the baking dish well:have a layer of then stewed tomatoes also and s,, on until the dish is full. Ifnot wet enough add water. Chopped cracker crumbs, butter, .-alt and pepper, seasoned boiled eggs can he used with this meat then the meat, to help out. Boudins. tine. 2 tablespoons One pint cold meat bread crumbs, 1 tablespoon melted butter, .1 nip cream and 1 beaten egg, season with salt and pepper anil mix well. Fillsmall greased molds or cups, stand in pan of hot water and cook in oven 20 minutes. Serve with cream pease. ¦', cup stock, chopped Mes. J. M. Peukixs. Stuffed Cabbage. Take one large solid cabbage, clean it of all green leaves, cut out the inside to 1 inch thickness, bul do not make too large a hole at the top. Take 1 pound of round steak, or .', Ih. of. round -leak and .', a Ib. of pork, and grind fine, yolks of 2 eggs, 2 boiled potatoes Season with pepper and salt. Pill the cabbage with this, cover the top with a leaf and tie the whole head with a string. Brown a in the cabbage and add water when needed Cook slowly for 2 hours. Remove the cabbage, thicken the liquid in kettle with Hour and add cream <>r sweel milk and pour over cAbbage. tablespoon of butter in the kettle, put to prevent burning. and enough milk or water to make it soft. Mus. J. W. Jochim. Stuffed Green Peppers. Two cnps of chopped chicken or veal, cup of bread crumbs, salt and, popper to taste and bind with 2 beaten egg Cvi off the stem from sweel green peppers and remove -veils, fill with meat ami stand in baking dish; pni water and hits of butter in bottom of pan and haste frequently. Bake .1 hour. Mi;s. A. .1. Vi-\<;hluth. Cabbage Rolls. I'm 2 pounds of num. l steak m withpepper and salt. Tom- boiling water over about through the meal chopper, also I small onion, leaves, cover and lei stand about 5 minutes, then drain, put a large tablespoonful of the meal in each leaf, rollup neatly and fasten with a toothpick, place in pan, dot each roll with a b.il of.bntter, add a little water and bake from 30 to 15 minutes. a dozen cabbage Mi;>. Edward J. Butleb. One ¦"" l one-half butter> ¦ teas P cups milk, I.', eupa stock, 6 tablespoons salt, peeper, 3 cups cold cooked meat, 2 egg.s, boiled maeai flour, 6 tablespoons Macaroni Timbales. SUPERIOR COOK BOOK 33 size macaroni. Boil I. of a pound of largesl Do not break ii in small pieces. When cooked cvi into pieces aboul a quarl mold and line it with these piece 1-, laying them close together. Make a sauce by melting the butter, adding the flour and when mixed, add the stock and milk. Stir til! iiboils and aiH pepper and sail. Beal the eggs until light and <\\v into the meal mixture. Fm this into center of mold and cover with n greased paper. Stand the mold in a pan oi hoi water and hake '¦><> minutes in a moderate oven. Turn carefully onto a healed platter and serve remainder of sauce around inch long. Butter ii. J Mrs. I.. W. Wright. Spiced Liver. Split calf's liver parboil, scoop nut center, mince with 1 onion. I teaspoon of id' pepper. in a pan with Icup of water and ". parsley, 1 slice of sail pork browned, I teaspoonful of salt a few shakes fillcavity, sew edges of liver together, and put tablespoons Sauce Supreme. id' vinegar; baste often and hake l hour. Make a cream sauce of two tablespoons of butter mixed with two tablespoons sail and two cups of milk. Cook together Pour over above of Dousman'a I*>~t Patent and then add two heaping tablespoons of prepared horse-radish. and serve. MRS. I!. I!. ,M [NEK. flour, pepper Mutton Steak a la Venison. Cvi steak- S inch thick from leu mutton Soak 12 hours in lemon juice diluted tittle water. Keep in cod place and turn once or twice. Broil like beef lemon juice with a .-teak :sprinkle with s;iit and pepper; serve with sauce of melted butter, and chopped parsley. Beef Curry. ('in cold roasi beef into thin Bhavings, and toasl and butter bread. Chop one onion and fry in a of curry, stir for l minute, then pour in 1 cup of roa cook until smooth. through. v, itlirice. Either cold duck or mutton may be used Add the beef and serve on the toasl rounding tables] several slices of nof flour, add 1 teaspoon - ra\ v. or hoi water, and jusl as Boon as heated instead of beef and served Mrs. W U/TEKB. Mutton Curry. ioked transfer Cut 3 or 4 pounds of mutton into dice and brown lightly in a little melted butter or its own fat, if not too -iron-. As to a kettle. To the fat remaining in the nan—which should be about 2 tablespoonful s—add 1 table- spoonful of chopped onion and 1 dessertspoonful Cook slowly to brown; add 1 tablespoonful of flour and gradually stir in until the onion begins Simmer For 5 minutes, pour over the meat, cover closely 1 pint of broth or water. Serve on a platter, with a bonier of .mul cook over a moderate lire for 2 hours. boiled rice. To cook the rice so thai each grain miy !«• dry and distinct, use a kettle Place directly over the lire, and when the water containing -I or 5 quarts of wafer. i- al a galloping boil throw in one heaping teaspoonful of salt and one cupful of well-washed rice. Keep the water al a rapid boil until the rice is done, which may iie known l>v the grains feeling perfectly tender when rubbed between thumb and fingers. of curry powder. Veal Rechauffe. crumbs, mixing lightly; pepper; op fine enough cold real to make 1 cupful, add to ii 1 cupful of bread illIsmall teaspoon of salt and | teaspoonful black let 1 cupful of milk come to :iboil;mix 1 tablespoonful of butter with 1of sauce; to milk, with 1 tableapoonful of Worcestershire thoroughly ;uid add 34 SUPERIOR COOK BOOK thickened, beating well to make il smooth; add meat cook until mix well and pin in baker in a hot oven to brown. very hot before adding veal and bread crumbs; it makes ir much lighter. and bread crumbs^.; Be sure and have the mixture Breslau of Beef. One pint of cold chopped beef. 1gillof stock, 2 tablespoonfuls of butter, !, cup of dry bread crumbs, Ipint of cream, 1 tablespoonful of chopped parsley, yolks of 3 eggs, 1 teaspoonful of salt ami .', teaspoonful of pepper. Heat the yolks and mix all the breslau the ingredients well together. into them, stand in a baking pan partly filled with boiling water and hake in a quick even I'm1 30 minutes. When done turn from the cups on a heated platter and pour .round a tomato sauce. Brush custard with melted butter, press Stuffed Tenderloin. Split the pork tenderloin through the center, stuff, roll and tie. and bake in a Serve with brown sauce. two teaspoon fula of powdered sage, a •lewd Range about an hour, basting often with butter. For the stuffing use one cup of bread crumbs, hit of chopped union and parsley, with pepper and salt. M [ss Be ltrice Sedgwick. Cold Jamboli. One Ib. ham, 2 onions. 1 pt. tomato sauce. 1 cup rice. .', teaspoon salt. J teaspoon pepper. Boil rice o minutes. Fry ham and onions. Add other ingredients. Bake in Jewel Range one-half hours, Put bits of butter on top. Mutton Cecils. Chop the mutton very fine. To 1 pint add a beaten egg, a teaspoonfnl salt, a tablespoonful of melted butter, .', teaspoon pepper. 1 tablespoon fill onion juice and 2 tablespoonfuls of moist bread crumbs, with 1 tablespoonful of hot water. Let them stand a few minutes. Mix the whole well together, form into small balls, roll in bread crumb- and fry to a rich brown. Serve with tomato sauce. The cecils m,-n be shaped the day before and kepi in a cool place. Four large onions. 10 sage leaves. Sage and Onion Stuffing. [ Ib. bread crumbs. salt and pepper to taste. Very nice for ducks, geese and pork. 1J oz. 'oiiller. 1 egg, MBS. Thomas \Y w.tkks. Chesnut Stuffing. The nuts in stuffing for a fowl are to give it flavor, as sage, celery or onion does. in slightly salted boiling water. They are Add the prepared nuts to well seasoned The nuts are shelled and cooked tender drained, skinned and chopped coarsely. bread crumbs and stuff fowl. Often the nuts are left whole, but if large nut- used ir is better lo chop them the size of bread crumbs. A Garnish for Meat. Take beets and boil tender, and mash, season vrell and make into little balls and use as a garnish for meats. \I,,S |;a1s kky. Sausage-Meat Stuffing. Six oz. lean pork, i; oz. fat pork, V oz. bread crumbs, l teaspoon sage, ol pounded mac.. L vj; Mm J. P. Mitchell. Nice Dressing for Turkey or any Roast Meat. ('n! bread into slice- taking off the crust, pul in butter, sail and pepper, a tiny bil of 3age, together, pieces, flavor of onion, mix For extra nice turkey gravy make as usual, and just before taking up i>ut in then cv) into small dice-shaped then pur in 3 eggs. the meresl Mrs. Russell, Hastings. 1 quart of oysters. Dressing for Roasts. Grate the broad winch ~ll< >ll]< l be stale. Dice sail pork and place to fry. Add Ionion, chopped or diced; when ail is brown, add good sized piece of a ligh; butter and then the bread crumbs. dressing, doing away with soggy appearance when bread Oysters or chestnuts may be added to this. Drying the bread in the oven before grating irive- ,i very pleasing taste. to taste. This makes Pepper and sail is soaked. in spider Duck Dressing. Two cup- mashed potatoes, -', cup chopped celery, 1 saltspoon 1 cup chopped English walnuts, i teaspoon salt, pepper. Mix while potatoes are hoi and light. 36 SrPKRIOR COOK BOOK EMAN & SWANSON « DEALERS IN ? Paints, Oils, Glass, Wall Vaper. Etc. Painters and Decorators. Contractors for all kinds of Painting, Paper Hanging and Calciniining. i/_/i /_/ Canda Street. County 'Phone No. 83. ISHPEMING, MICH. T.HUGHES cfe SON ....DEALERS 1N.... General Merchandise. DEPARTMENTS: Groceries, Dry Goods, • Boots and Shoes, Meat Market. [BHPEMING, MICH. SUPERIOR C< >« >X IS< 10K 37 The Peninsula Bank ISII V X M IKG, MICIIIG A X. CAPITAL, $50,000. Surplus and Undivided Profits $42,000.00. J. P. OUTHWAITK, President. THOS. WALTERS, Vice President. E. A. MALMGREN, Cashier. J. G. WELSH, Ass't Cashier. m DIRECTORS: Thomas Walters, Herman Jaedecke, Timothy Hughes, John P. OUTHWAITE, Geo. F. Thoney, Robert Maxwell, Joseph Mitchell, Thos. H. Bargh, Otto Eger. 38 SI I'KKIOR COOK BOOK Meat and Fish Sauces. "Banger is the best seasoning for meat."—Cicero. Suggestions. Each sauce Cold butter put into a bol saucepan spoils the sauce; saucepan and butter must slowly together, and the butter must not be left to boil, or both flavor and heat digestibility are spoiled. An iron saucepan willnot produce a delicate sauce. Keep a dainty white granite pan especially for sauces. should be fitted or adapted to the vegetable or meat or fish with for it either lemon which it is to be served. turnips, carrots, juice or vinegar may be used. Roots used etc., nol containing much nourishment, may be covered with a cream or an egg arc better with Asparagus, sauce. aauce Mollandaisc. A rounding tablespoonful of butter and a rounding tablespoonful of flour will do nor play any part in the body of the is thicken hall' a pint of liquid. Seasonings recipe; they must he added to harmonize with the articles with which the sauce io be served. Fish requires a slightly acid sauce; radishes, artichokes as vegetables, such as summer squash, cooked White, Milkor Cream Sauce. Bub toget^fc a tablespoonfu] of butter ami 1 bf flour; add half a pint of cold milk. f butter. Serve lirith summer stewed cucumbers or other green vegetables. By adding the juice of | a lemon this sauce willanswer nicely for fish. l>>rll!l"' yolk* Sauce Bernaise. and cook over h.,t wat< r until jelly-like, lie careful not Ironi the lire; add \ a teaspoonful vinegar made according to the recipe cold, as an accompaniment gs; --M Itablespoonfuls of olive oil and Iof stock; stir to allow it to curdle. Take .if salt, a saltspoonful of pepper and the scented is f sail, and slowly, drop by drop, ii tablespoon fills of olive oil;add a few spoonful drops of lemon juice and H will be ready to use. Where a large quantity of dressing ia needed pint dl' oil. providing nm add a little vinegar now and then. Cream of Horseradish Sauce. add more oil. 2 eggs willhold a Add io ii tablespoonfula of grated horse-radish the yolk of I egg and .1 a tea- spoonful <>r salt :mis thoroughly, add a tablespoonful of good vinegar and then fold in carefully a .] of a cupful of cream whipped to a BtifE froth. is already in vinegar omil the horseradish until dry. the ta'blespoonful of vinegar If the horseradish and press This is one of the lliee-1 of BaUCCS Io serve with cold roasled heel' or million, or h iih hoi corned heel. Sauce Vinegarette. Add io I tablespoonfuls of good consomm^ ', a teaspoonful of paprika, 2 table- spoonfuls of tarragon \ inegar, nl'iilof sugar, a table- spoonful of capers, a tablespoonful of grated or finely chopped onion ami 2 table- | nI'nls of chopped gherkin. \ a teaspoonful of salt, a teas] Cucumber Sauce for Fish. Pare and grate on a sieve I Large crisp, fresh cucumbers; when the pulp is thoroughly drained turn it in a bowl; add 1 teaspoonful of pepper^J medium-sized onion grated, 1 level teaspoonful of salt ami '' tablespoonfuls of vinegar. Mix .mil stir in ju-i at serving-time 6 tablespoonfulg of cream whipped t-o a stiff froth. Bread Sauce for Game. Cook .1 a pint of soft, stale breadcrumbs, 1 pint of milk, i good-sized onion chopped very line. 1 saltspoonful of ground mace. 1 saltspoonful of paprika and 1 teaspoonful of salr for :> minutes level The mixture iTiiist be perfectly smooth. Add a rounding tablespoonful of butter; stir until it is melted; add -I tablespoonfuls of thick cream ami u~r at once for game or roasted guinea fowl. in a double boiler, stirring constantly. Tomato Sauce. teaspoonful of salt. Boil Six large tomatoes, or one can of tomatoes, and one-half cooked, strain through a sieve, Hour mixed smooth with one-half tabllespoon of butter, cook until if thickens, -train again and add small one-half \\v« small onions, one stalk of celery together until celery and onion are well then add a small tablespoon of Dousman's Pesi Patent then teaspoon of cayenne. Mbs. J. M. ILvyden. 40 SUPERIOR COOK BOOK Tomato Sauce. Four tablespoons Hour, I pinl strained tomatoes, I tablespoons batter, U tea- seasoning with a piece of celery bay leaf, a little mace and onion. Strain arid u>, the liquid MeU the butter and mix with it carefully the Hour, add the strained tomato,., and >hr until itreaches boiling point, add aall and pepper an. l us.' at once. 3 and simmer 10 minutes MkS. l'>. \\ . W BIGHT. Cream Tomato Sauce Strain sufficiently stewed or canned k gently until reduced |. Rub together onion a bay leaf and a Made of mace; cook Eor a moment ! tablespoonful of butter and 1 of Bour; add to the tomatoes; Take from the fiie and add \ ,i cupful of very rich milk, ia teaspoonful ol salt and 1 saltspoonful of pepper. Strain and serve. to make !, a pint; add a si tomatoes < French Tomato Sauce. Rub together 1 tablespoonful of butter and 1 of Hour: add \ a pint of strained tomatoes; stir and conk for 5 minutes; add 1 teaspoonful of salt, 1of onion juice Rub the mixing-spoon witha clove of garlic; and .', a teaspoonful of ground mace. longer; take from the fire, add 5 tablespoonfuls .-in and cook the sauce a moment Strain through a wry fine sieve, and serve with boiled or fried of thick cream. chicken, or chicken cutlets. Sauce Bechamel. Rub together 1 tablespoonful of butter and 1 of flour: fill the cup half full of milk and the remaining half with chicken stock; stir until boiling. Take from the the yolk of 2 eggs with lire:add .1 a teaspoonful of sail and a dash of pepper. Beat reheat; do not boil or the I tablespoonfuls of cream; stir them in the hot sauce; eggs will••curdle.'" Use at once. This is one of the nicesi sauces Eor chicken, sweetbreads or other white m> Apple Sauce. This sauce is um-i\ with roaai duck, goose or pork. Cm the apples in quarters, them into thin slice-: cover with boiling water, cover until the apples are tender but light in color, each pint add £»table-| nfuls of sugar and stand aside should be rather coarse; apple sauce The colander remove the cores, but do not pare the apples; cut and boil rapidly to l'rcss quickly through a colander; the saucepan is pressed through a to cool. that sieve becomes discolored and he Apple and Cranberry. Wash a quart of cranberries, put apples cored, not pared, ami cut pan. boil rapidly for 10 minutes: press sfir until Ilie sugar them in a stewing pan with 1 pound of iai'l in thin slice- :add a pinl of water :cover Ihe sauce- through a colander; add 1 pound of sugar; is dissolved ami boil for ."> minutes. Cranberry. Wash and pick over a quart of cranberries; put them in a granite or porcelain saucepan with 1pint of cold water: cover the saucepan, bring to boiling point and boil rapidly for ."> minutes. through a colander. Ad.l 1 pint of sugar, stir until the sugar is dissolved and turn the sauce out to cool. Press Heat in a saucepan Islice of onion. i bayleaf, a littlechopped celery or a s.-ilt- and f tablespoonful- of tarragon spoonful of celery ;ir. which has been moistened with milk. .', ;>in: of milk, add to taste, and stir in minced onion and 1 Port Wine Sauce for Venison. One-half a i up of Pori wine \ a cup of curranl jellymelted, 1 saltspoon of salt, .i little cayenne pepper, 1 teaspoonful of lemon juice, \ a cup of thick brown stock. freed from fat. Heat all together until or .', a cup nr drippings very liot. from the meat, Mbs. I.i\coi.n\ Curry Sauce. Four tablespoons of butter, 3 tablespoons of flour, 1 cup of water, or stock. 1 teaspoon of salt. Yolk of 2 eggs, ) teaspoon of curry powder; melt J the butter, add Hour and then the water or stock, stir over the fire until it thickens and boils. Add ;in- rest of the butter, the curry powder and salt, a dash of pepper and a Few drops of onion juice; pour while boiling hot over the yolks of the eggs and serve at once. Mrs. P. If. Raiskey. Giblet Sauce. Boil the giblets until tender; chop them, but not very line: add a tablespoon fui flour to the pan in which the turkey was roasted; let it el Dousman's Bes{ Pateni brown, stirring constantly: add slowly a cupful of water in which the giblets were boiled: season with salt and pepper: strain and add the chopped giblets; serve in a sauceboat. Meats and Their Sauces. Here is a li-t of meats anil their relishes: Roasl pork ami roast noose, apple tomato or mushroom sauce: mut- lamb, mint sauce; boiled chicken, bread roast beef, grated horseradish: jelly; boil, caper sauce; sauce; ton, roast, currant roast veal, 42 SUPERIOR COOK BOOK roast turkey, cranberry saua :boiled turkey, oyster sauce; venison or wild sauce; stewed gooseberries; boiled blue- duck, black currant fish, while cream sauce; broiled shad, boiled rice and salad; compote of pigeons, mushroom sauce: To make a mistake in serving meat relishes is to offend tin taste of an epicure beyond hope of pardon. fresh salmon, green peas, cream sauce. jelly; broiled fresh mackerel, SUBBRIOR COOK BOOK 43 PETER WHITE & <§:. Insurance Agents MARQUETTE, MICHIGAN Fire, Life, Accident, Steam Boiler, Em- ployers Liability and Plate Glass. Surety Bonds Furnished on S/iort Notice. BELL PHONE 82. . tuuwn i iiw.M. _. rniiVT'''PPfftNP 'i' REFERENCES. Miners' National Bank, Ishpemine. Peninsula Bank, Ishpeming. First National Bank, Negaunee. GEORGE F. RUEZ BROKER. LISTED AND UNLISTED SECURITIES. Bonanza Circle Stocks a Specialty. Unlisted Stocks Bought and Sold for Cash Only. Listed Mocks Curried on Margins. Daily Market Letter Mailed Free Upon Application. Office: Jeiiks Block, Second Floor, Ishpeming, Mich. 44 SePERIOR Cook B^OK TAYLOR KIRK CO. CHICAGO. ' * t . For Fine Hats \ R. G. OUINN, Representative forMichigan and Wisconsin. , Brenk Brothers, Importing Tailors, Milwaukee. 4 Next to Hotel Pfister, /j6 Wisconsin St. * $ * SUPERIOR COOK ROOK o 45 Salads. "To make aihtUtl Kalad there sltuutd be a Hpendtbrlft fi>r oil,ft miser for vinegar. ;| wi^<- nian Tot- el-, mi. id siir ilii'iiijrrciliints up and mix them well Unrether." Spanish I'hovkiih. sal Iaiifl ;i Dressing for Cabbage Salad. ' 'i I'ciii the yolks of ''. eggs with ' Mayonnaise Dressing. J pinch nl' cayenne pepper. as it thickens with the juice of half a lemon. milled ;it lirsf. thy salt ma\ cause the nil In curdle. Salad Dressing. Yolks of I eggs, 2 heaping teaspoons mustard, iteaspoon of mi stard, I teaspoon of sugar and Then add 'j. j>lm t .if olive nil drop by drop tliinnin:: ll' Lastly, add '¦. teaspoon nf Bait. MI«S. 11. 0. YolN(i. flour, Ieven teaspoon Patent mustard, flour and salt Then into this put double boiler, stirring constantly, nntil il thickens. Tl in with whipped cream, serving. Mils. A. \V. llmdi.i:. 2 teaspoons Dousinan's P.est \'» cup of vugar. Mix sugar, tl c yolks in dotiUJe boiler and add vinegar. the sugar, mustard, flour and ftilt,previously mixed. Cook all in for Especially good for fruii salad. together. Beai salt, '- cup of vinegar, The yolks of 2 eggs, I teas] nl'ul of salt, sjjponsfiil of sugar, 1 teaspoonful of prepared mustard, Heat over hoi water stirring constantly until it thickens. When cool beat of thick, sour cream. This is sufficient for 1 qt. of finely chopped cabbage. teaspoon of cayenne, 2 table- ) tablespoonfuls of vinegart in a cup Mm 11. o. Vouso. Salad Dressing. Three tablespoon fuls sugar. 1 tablespoon ful salt, '•> tablcspoonful mustard, 2 tablespoonfuls melted hutier. 1 cupHß>\vcci or sour en am. small pinch of red pepper. }|i.v sogar, salt, mustard and hulfT^l.>n the to a boil. Real c<;« ki.iv. • Salad Cream Dressing. ons of powdered sugar, 11(¦;] I1 cub of cream, mix 1 tablespoon of Dousman's lies! Patent Hour with milk: when cream is hot, add flour and milk stirring for 2 minutes: add 'i table- take off thb stove and partly cool. Then add the beaten whites of '. eggs and 2 tablespoons of melted butter and 1 teaspoon of salt, tea- spoon of |><¦[>! >it. 1 teaspoon of mustard and 'i tablespoons of vinegar. Fui over salad. Mks. Mooin. ' ¦_¦ 46 SUPERIOR COOK BOOK DYEING AND CLEANING IjNt ALLIT'S KRAXCHES. —NEBDHAM BR( )S.— Salad Dressing. Three-fourths cup of vinegar, put on stove to boil in small basin, into a cup. lillcup '- full of cold water, mix well Iaof ground mustard, 1 teasp and a shake of cayenne pepper beaten yolks of Ior .") eggs, cook '- minute and add a piece of butter as large as an with ingredients and add to the boiling vinegar: as soon as it boils add the well- l'ut 1 tea- isalt. 1 tablespoon sugar, 1 teaspoon cornstarch 3gg. When voii wish to use it thin with either sweet or sour cream. Mrs. E. C. Cooler Boiled Dressing Without Oil. Beat oysters. or Fricasseed the consistency of mayonnaise, Those to whom oil is unpalatable can make a boiled salad dressing, which i-. and is an exceedingly good dress- when done, about ing. Iserve ii a great deal with uncooked cabbage sliced fine and served with scal- loped, creamed the yolks of three eggs until they are light and thick: add 1 teaspoonful of mustard. 2 teaspoonfuls of salt, as much as you can lake up on ' -_, cupful of hot vinegar, and last of all the whites of three the point of a pen-knife. 2 tablespoonfuls of sugar, 2 tablespoonfuls of melted but- ter. ] cupful of cream. stir- eggs beaten it aside to cool, and when you are ready for ring constantly in the meanwhile: set your salad dressing you will find it verj nice. This dressing may be used whenever mayonnaise is called for. and is an excellent substitute stiff. Cook in a double boiler until it thickens like soft custard, a hit of cayenne, for it. Claret Dressing. Mix i¦_• a teaspoonfu] of salt, a dash of pepper and 1 tablespoonfuls of oil;add gradually 1 tablespoonful of claret and 1 tablespoonful of lemon juice. Mi;s. S. J. MnviiKi.r.. Beat 2 eggs with ' A Cooked Mayonnaise. i teaspoon of mustard, teaspoon of sugar and a dash <•! Then stir in gradually I tablespoonfuls of olive oil and the juice of '- Stand in a pan of hot water ami stir constantly over a slow fire until the Jusj before serving beat cayenne. a lemon. mixture becomes a thick custard. in ¦>¦ or s tablespoonfuls of thick cream whipped. Set aside until chilled. 1 Lastly, add \,i> teaspoon of Mrs. U 0. Yorv;. Boi] 1 cup of sugar and '•_. cup of water 5 minutes, Dressing for Fruit Salad. then pour on to the beaten yolks of three eggs; return to the Bre and cook over hot water, stirring constantly until thickened slightly; cool, and add the juice of 2 lemons. Half a cup of vine may be used in the place of the lemon juice, retaining 1 tablespoon fill of the lemon juice. SUPERIOR COOK ROOK 47 Six tablespoons oil, 2 teaspoons vinegar, '¦_¦ French Salad Dressing. teaspoon sail, pinch of red pepper. Mix the salt, pepper ami oil together, stir in slowly the vinegar, beating until it be- Serve at once over the vegetables desired. This comes white ami slightly thickened. is especially nice on lettuce, watercress and cucumbers. Mrs. B. \V. Wimumt. Cheese Balls. One cup of grated cheese mixed with 1 egg and I ieas|)ii(iii of cream. Roll into halls, dip in egg ami bread crumbs and fry in very hoi deep lard. To he served hot with salad. Miss M uti.anh. One *-1 11> el' grated cheese, l teaspoon of grated horseradish, IBpoon of cream Cheese Balls. then shape like butter halls. Very nice ami ' ¦_. teaspoon of salt stirred together; to serve with fish, meat or vegetable salads. Mrs. 11. 0. YocNG. Cream Salad Dressing. Four egg-yolks, I tablespoonfuls teaspoonful of salt, butter, niie level much whipped cream as the whole. Heat pour over the other ingredients return to the stove, and cook until it thickens, stirring all the time; now remove the stove, add butter, ami heal until smooth. Add the cream just before serving. the same of mustard, a hit of cayenne, (excepting tie butter) well beaten in a granite saucepan two tablcspoonfulf of and an and together; stir. fromi id' tarragon vinegar, the vinegar Mhs. K. .1. Butler. Aspic Jelly. l>ress a fowl, cut then add 2 onions. it up. cracking the hones, ami put it in a large pot will) a 3-lb. heel' bone (cut jusi above the knuckle). I call' I'eet and n' qta. of water. Sim- mer :: hours, '.' small earrott), I turnip, a stalk of celery, I lea- spoonful oi' dried mixed herbs, G cloves, Ido/, peppercorns, i bay-leaf and 1 dessert- spoonful of salt. Simmer until there is only ."> pints of stock, then strain ami cool. chop up line with a spoon, and mix with the mass When cold remove nil grease, (shells and all), beating the whole together; now put I eggs it on the stove and stir constantly until the boiling-poini then draw hack on the stovs where it willbarely simmer It is Strain through a thick jelly- now ready to strain, and should he as clear as amber. cloth, first wringing it out in hot water, and when half cold add a tumbler of Madeira. Calf feet are not easily procured in cities, and a substitute may he found in a knuckle of veal, adding enough dissolved gelatine just before the last straining to insure the proper consistency when cold. Half a package would probably he sufficient lor the above. To inclo.se meat or fruit in Aspic, allow a portion to harden in a mold, lay in the meat, pour in more jelly (kept slightly warm mi the hack of the stove), re- peating in layers ifdesired. for '.Mi minutes, covering it. and nut stirring it. touched, is just Aspic Jelly. hot water, l cup cold water. ' , cup sherry wine. 2 teaspoonfuls One teaspoon ful Armour's Kxtract of Beef, 'L> package acidulated. gelatine, 1 pt. Cover gela- Then add hot water, sugar, and wine. let stand ."i minutes. sugar. tine with cold water; Strain and pill into mold until cold. Slice 1 small onion, 1 carrot; ii box of gelatine thai Las been soaked in ty cupfulof cold water for iA an hour. Stir, strain ; 48 SUPERIOR COOK BOOK add a tablespoonful of lemon juice. 1., a teaspoonfnl of sail ami a dash of red pepper. Turn out to cool. Tomato Jelly. Soak 1 box of gelatine for an hour in 2 cupfuls of cold water. Put over the lire the liquor from 2 cans of tomatoes, with :¦_¦ an onion, sliced, a hay-leaf. 2 cloves in the gelatine., and a sprig of parsley. stir until dissolved, strain the jelly,add to it a couple of tablespoonfuls of Worcester- to taste, and pour into the mold, which is wet with shire sauce, salt and pepper cold water. them cook together 30 minutes, put Lei One |iint tomatoes strained, 1 large tablespoon gelatine, soak for ' ¦_• hour: add. Tomato Aspic. tomato and bring to boiling point: add 1 teaspoon Tarragon vinegar, salt, I teaspoon onion juice, pinch of cayenne. on lettuce with mayonnaise. Strain and turn into molds. Miss M aiii.axh. 1 teaspoon Serve Spice Salad. Soak 1 boxful of gelatine in 2 cupfuls of consomme for 1 hoar; just bring to a simmer and add y4y4 of a cupful of vinegar, 2 tablespoonfuls of Madeira wine. 2 table- in a fancy mould pack cooked spoonfuls of lemon juice, ami 1 teaspoonful of salt, string beans, asparagus, potatoes, peas, cucumber and radishes, cut into small pieces: pour in the jelly as you fill. Set on ice until firm. Dip in warm water an instant, in bed unmoiihl on a hue paper doily;garnish with mayonnaise of lettuce leave-. and parsley or set Mushrooms in Aspic Jelly. Simmer tillmeat shreds 2 lbs. of knuckle of veal. 1 calf's Toot. y» Ib. of lean bacon, a bunch of sweet herbs, 3 small carrots, Igreen onion: strain, and season in the with salt and pepper; cool, remove white.- of '.' eggs with the shells, boil ii|>. strain through jelly-bag, add I wineiilassfiil of sherry, cool. When thickening pour into Muted mold lined with cooked mush- rooms, placing mushrooms inverting 011 a dish. jelly. Lit it become return to saucepan, tat and sediment, firm before throughout beal One quart Aspic jelly. t ( package gelatine, doz. sweet pickles For the Jelly. Oyster Mayonnaise. 1 qt. oysters. '.. doz. olives, '- Take 1 <|t. or liquor in which chicken bas been cooked. In tins boil 1 onion. few sprigs of parsley, and little celery, for a few minutes. Add few drops of tabasco sauce, in their own liquor lillthey curl and add to above, with into a mould ami when jellied serve with slices sail and j/| package of gelatine, cool. Cook 1*it- of oysters pickles and olives cut up fine. of har-d-boiled egg and mayonnaise dressing. Mks. Thomas Pki.i.ow. Pour Boil 1 pt. of oysters in their own liquor until plump. Drain, cool, chop, and dressing and Pour on mayonnaise mis with an equal amount of lettuce or celery. serve with wafers. Oyster Salad. Jellied Ham Salad. Soak ',of a box of gelatine in ', of ;i cupful of cold water: add '¦' v <<< a cuii- ' highly seasoned with cayenne to thicken, lul of boiling chicken stock and strain. Add 1 cupful of chopped ham which Iw? and a little lemon juice. Lei stand until it IxI- then add I cupful of cream whipped to .1 still froth and turn into SUPERIOR Cook BOOK 49 a wetted mould. When firm, turn mil on a bed "Iblanched nish with mayonnaise. Very nice with a fish dinner. Mrs. Agnes 11. Barber. lettuce leaves and gar- Chicken Salad. Use a pint of cold roasted chicken ml in small pieces, and U as much celery choosing the crisp white stalks— cvi in thin pieces. Moisten with a French dress- ing, and set on the ice to chill. Have your mayonnaise or boiled dressing pre- dish, pour the rest of ||1(. dressing over, and garnish with capers, hits of olives ami pared, and at serving-time mix a par! with the chicken and celery, arrange in a salad celery-leaves. Lobster Salad Have a pint of lohster meal cut in dice, cover with a French dressing, and set on ice t<> cool. When ready to serve mix hall' or cream dressing that you propose to use with the lobster meat, make cups of crisp lettuce-leaves, put a large spoonful of the lohster the mayonnaise on top. in each, and pour mayonnaise Chicken Salad. One pint of cooked chicken eiil into little dice or square Mocks. I pi. of celery : iui white tender »stalk- of celery into about %-inch lengths. this a French dressing made of 3 tablespoonfuls of vinegar, 1 of oil, with pepper, salt and two. When ready to serve mix with a a little mustard. Lit stand an hour or mayonnaise dressing, Pour over leaving a littleto put on top. Shrimp and Cucumber Salad in pieces and marinate with French dressing. Add an equal dressing. ai serving time. Mix with mayonnaise Mrs. 11. P. Jahn. Break shrimps quantity of cube- of cucumber Serve on lettuce. Shrimp Salad. Itfits. I.B. Bii.kky. Fouf eggs, hard boiled, 1 1,-, cups of eelerv. I can shrimp, Dressing. Two raw eggs, well beaten, ' ¦_• 1 tablespoonful of butter, I tcaspoonful of Bait, 2 teaspoonful of pepper and Ilarge tablespoon- teaspoonfuls of prepared mustard, fuls of vinegar. Boil in a double boiler until the dressing is thick. Lei cool mid add y2y2 cup of whipped cream. Mrs. -I. Leonakd Johnson. Shrimp Salad. '?' hard-boiled eggs chopped line. !¦. cup shredded lettuce, Shred with a fork the contents of 1 can Richelieu shrimps; add 1 cup chopped ;i good sprinkling celery, l?ichelieu papricka, enough Richelieu salad dressing diluted with cream to moisten. Place on ice y2y2 hour before serving. Garnish To.-.- all together with '! silver forks. withstuffed olives or chopped beets. Lillian Dawson, Chicago. Salad in Cucumber Boat. Remove seed pulp from encumber .celery cut to form boat :cut pulp into cubes, add L can into small pieces and an equal amount of fresh tomato cut into Cover with mayonnaise and serve boat on celery plumes. small pieces. Mrs. I). H. Bit.key. Salmon Salad or Lobster. One can salmon and one-half as much celery, 3 tablespoons lemon juice, 1 table- Break up salmon with two spoou vinegar, 1 teaspoon Sei on ice for two or three silver hours. When ready to serve chop or cut celery rather fine and mix with salmon and in 1 pepper. fork.-. Add salt and pepper and lemon juice. Serve with sliced lemon. Do not use salt, I 3 teaspoon cup mayonnaise dressing. sugar Mrs. P. A. Hell. ing. 50 SUPERIOR COOK BOOK German Potato Salad. Boil 12 medium sized potatoes without peeling, Peel and to taste. 1 large onion and 1 hunch of celery slice while warm, add salt and pepper chopped line. Mix by shaking gently. Moisten with 1 cup of vinegar. Chop fine lslice of fat bacon, fry a nice brown and pom- over all. Serve warm. Chopped parsley can be u^\ as Bavoring. Mus. E. P. Biegler. in salted water. Dutch Potato Salad. One-half pt. of baked potatoes. Pour over this a dress- ing made of I tahlespoons of cold vinegar, 1 cup of cream —sweet. 1 pinch oi y2y2 pt. of onions sliced. Mi;-. A. \\ . Myehs. cayenne pepper and salt to taste. CiHik carrots and slice them with little green onions and serve with vinegar, Mi,-. V. 11. Rjiiskey. pepper, salt and oil. Carrot Salad. Vegetable Salad. in small pieces. I cucumber, '- can of peas, 1 cup One i|t. of potatoes cut celery cut in small pieces, 1 large onion, (i radishes,! hunch of lettuce. Dressing for Above. One-half cup vinegar, yolks of 3 eggs, 3 teaspoonfuk teaspoonful mustard, butter salt. 1 When cold add 1 cup whipped cream. size of egg. Cook over of sugar, 1 teaspoonful thick. steam until 1 i;sii.a Ropes. Potato Salad Twelve good sized potatoes anil boi.i cucumbers radishes French dressing:: gpoonful of salt and 1 galtspoonful of pepper. in jackets, when cool slice and add "- led line ami 1 cup of green peas. Mix thoroughly with the following tablespoon fids of oil. 1 salt- Mi;s. Thomas Walters. One tablespoon InIof vinegar, targe onion chopped "- bunches of in small pieces. line. cut cut 1 '¦'< Tomatoes Stuffed withNuts and Celery. Peel the tomatoes, cut oui a circular piece at so as to form cups. Chill thoroughly, center, pecan meats, broken into pieces, and celery cut mayonnaise. Serve on lettuce leaves. the stem of each and scoop out then lill with English walnut or into small pieces and mixed with \. \\ . Krooman. Stuffed Tomato Salad. Six smooth small tomatoes, you may have. 6 tablespoonful of peas, 3 olives, chopped line 2 tablespoon fuls of capers, stem end of the tomatoes serving, mix together ents; season tomatoes with this and serve on lettuce leaves. ii tablespoonful of cold chicken or any cold meal '¦'> gherkins, chopped from the .Tusi before fine and the other ingredi- Pill the the solid part of the tomatoes cut to hold the mixture together. to taste, adding mayonnaise Mus. S. J. Mm hell. Remove a round piece in center, chill. salt and pepper. and scoop out the seeds- fine, Parboil the peppers until they arc very tender. When cold slice them in strips and dress with French dressing. Serve with hot meats. Pepper Salad Apple Salad. Seleel good sized red apples. Cut off top, scoop oul center, lill with celery, Serve on lettuce with salted apple and walnuts mixed with good mayonnaise. wafers and toasted cheese. Mbh, C. T. Krl'hk. SUPERIOR COOK BOOK 51 Pineapple Salad. One can of pineapple cut in cubes : take 'L. as many while grapes, cul in two and fruit. seeded; ya as many English walnuts. Take ',;• as much salad dressing as twice as much whipped cream as salad dressing. Salad Dressing for Above. One clip vinegar, I tables] ibutter. ¦_. c-uj) sugar, yolkn of I i'ggs, 1 talilespoon mustard, Mrs. F. A. Bell. let boil;' One-half doz. cooked beets, dessertspoon add [¦• cup vinegar, add [¦> cup water, little pepper. IC\V Illillllles. butter and I desßertspoon of Dousi Cook till thick. Then add ' ¦_. cup thick sour cream and beat i's Bed Pateni Sour, creamed; salt, 1 tablespoon sugar, and a for a f ' fine. Add the teaspoon following dressing: I Mrs. O'Coxnoh. Beet Salad. chopped Pear Salad. ai luncheon salad course An acceptable Bartleti pears, drained filling of celery and English walnut moats mixed with mayonnaise. served individually on lettuce salad dish, ami cream and passed through a potato ricer. consiM- of large canned leaving a hole lor a They way he around the edge of round, Hat filled with cream cheese which has been mixed with leaves or arranged thoroughly removed, M Its. .1. ||. Amikis. and the core or dinner the center One cup apples cut in ciilics, 1 cup celery, lettuce with salad dressing. Garnish with walnut halves. cup hlngliuli walnuts. Serve mi Aones 11. Barbkr. ' Waldorf Salad Beet Salad. Four or "j good sized beets, boil until well cooked, cut 2 cupsful of nut.-, walnuts or almonds, chopped or not, as you desire; 2 cupsful Place a layer of beet* m a dish, a layer of nuts anil Celery, finely chopped celery. add a little dressing, ami so on until your dish is filled. Serve on lettuce in in- dividual dishes with a teaspoonful of whipped cream on top of each. in small pieces; Mi;. .1. 11. Oriw. Adirondack Salad. One can French peas, salt and pepper, •> tablespoons I tablespoons sweet pickles, chopped. onion.-, cut fine. 1 table- Serve on lettuce leaf cream cheese, spoons with salad dressing. Grape Fruit Salad. Remove the peeling ami all bitter membrane with '1 tablespoons of oil. 1 tablespoon of vinegar and a pinch of rod pepper. on lettuce leaves. Mk<. C. M. Leonard. from two large grapefruit. Mix Serve Open one side of given grapes, take out seed and till¦with any nut. lettuce leaf with chopped celery around ami serve with spoonful of any rlrpssinjr. Place mi Green Grape Salad. Fruit Salad. One lx)\ gelatine soaked 1 qt. boiling water; boil 10 minntes, of pineapple in 1 pt. of cold water until dissolved, o cups sugar. flavor with the juice of 2 lemons and a can juice: strain and let cool. Then slice l can of pineapple, cut in small . 2 oranges cul in small squares and ¦'. bananas. Put into moulds and cool. Mits. H. Jaedecke. 52 SrPERTOR COOK BOOK r,,i oranges Daise dressing. Creme de Menthe Salad. pineapple in cubes, with creme de mentbe Serve on lettuce leaves. cherries, add mayon- Mr. W. P. Belden. Orange Salad. Cherry Salad. Six large juicy oranges cut in small pieces. 3 cupsful of chopped nuts, salad Mits. .1. 11. Qutnn. dressing. Serve on lettuce. Tnke nice, ripe cherries, pit them and (ill them with blanched up on lettuce and serve with a mayonnaise 1 dressing. filberts, heap Mrs. 1". 11. Raiskt. One can large while cherries, pitted, and stuffed with blanched almonds, l'ut on lettuce leaves and serve with cream mayonnaise. Cherry Salad. Fruit Salad. Have dainty, pretty glasses and till them with chopped pineapple, bananas, white grapes cut in halves and seeded, and candied cherries. sugar. 1 gill of sherry, 1 tablespoonful of maraschino, and 2 of champagne. until the sugar cold place an hour before serving. thinly sliced the juice of the orange, Cover with a dressing made of ! tahlespoonfuls of powdered Stir them stand in a is dissolved and then pour over Mrs. A. K. Sedgwick. the fruit and lei the pulp and. Salad to Serve with Game. Acid oranges, walnuts and watercress. and remove all the the white skin. Slice them very thin, cutting down the sides fruit. Arrange them in two rows on a Hat dish and scalier walnut meats over them. On either side of the slices and through the center place row- of watercress. Make a dressing of 2 tablespoon l'uls of lemon juice and lof olive oil. season with sail and cayenne pepper, and pour over the salad. instead of across the oranges Peel Chesnut Salad. For a chestnui nuts and boil them until tender in salted water. in pieces. Cover with a mayonnaise to serve. If a French dre^sim: warm, but serve the salad cold. is preferred put salad use the large French chestnuts, Take out shell and blanch the them the nuts and cut dressing, and place on dainty lettuce leaves it over the nuts while they are Stuffed Beet Salad. To make stuffed beet salad, boil red Bermuda beets of medium size until well cooked, and remove the skin while warm. Cut oil' the end of the heel, and with a Let sharp round-end knife take out them stand over night in vinegar. When ready to serve take crisp celery and chop fine, and mix the celery with a mayonnaise the licet cups on and cover lettuce leaves and fill them. with the prepared celery., heaping them, Sprinkle a Jittle finely chopped parsley over the dressing. with dressing. the centers, making a thick cup of each beet, dressing. Place Stuffed Cucumber Salad. Cut the bitter point from the ends of 2 medium sized cucumbers, peel and c-nt them into halves lengthwise ;scrape out in ice water for an hour or more. them, the seeds, and lay the encumbers Peel one tomato, cvi it in half, and remove the -: chop the solid part with half a slier of onion. I stalk of celery and a sprig of parsley until all arc fine, and mix them with a little mayonnaise dressing. Wipe the cucumbers with a sofi cloth and till with the chopped mixture, putting a little more • Serve on lettuce leaves. the top. over SI I'KKIOK COOK BOOK 53 I'ul a layer of sponge-fingers Fruit Salad. and macaroons onto a plate; add layers of pared ami seeded oranges, split Malaga grapes and split cherries, then bananas nit length- wise, on each strip of which place blanched in center. .lust before serving pour over cold sance made id' sugar, water, strawberry juice and sherry wine boiled to a thick Byrup. almonds; put a macaroon Split and seed i pi. of Malaga grapes; add i¦_ pt. id' sliced bananas, ¦_> pi. of nut meats. Mis and pom- over 1 wine ulass of sherry of orange pulp, and ' and 1 cordial irlass of brand}'. Fruit Salad. '- pi. Slice oranges and bananas tablespoonfuls of sherry ami 1 tablesp refrigerator palate I'di- new dishes. for I hour. This is nice to serve before game, as Serve with or without whipped cream. Fruit Salad. very thin, sprinkle with '¦• cupful of sugar, ful of maraschino, 2 and then place in the the it prepares Fruit Compote. Three oranges freed From all membrane and sliced into small st rips : 2 bananas cut in slices; 1 pound Malaga grapes, Btoned and halved (if the Malaga are out of season other variety can lie used ) :pineapple cuJ into cubes :take a pound of granu- la.ted sugar and */-j cup water and boil until the consistency of honey and while into pineapple shell; keep in a cool place hot pour over until ready to serve. the fruit: when cool put Salsify Salad Chop rather water. Add to it half dressing. line cold salsify that has been stewed in a small quantity of sailed salad serve with a cooked its hulk of chopped celery, teaspoons Egg Salad. of mustard. of sugar. > | Beat I eggs Scald Vi» ('"l'°'' vinegar in top of double boiler. Mix 2 level teaspoons of salt. teaspoon of paprika, or slightly less of cayenne, the spice 2 level and 2 tablespoons mixture, and 1 cup of thick cream; pour it into the hut vinegar, add 2 table of molted butter and stir until thick like custard, being careful it does not curdle. Strain it into a dish for serving and set away to cool. Boil <; or 8 eggs Cut in halves and remove the yolks. Mash them to hard, and remove the shells. a paste with some of the dressing, adding enough to make a thick, creamy mixture. tablespoon id' mixed pickle and capers, or minced olives, or green pepper. Add also 1 Arrange the halved whites in beds of lettuce, fill the cavities with the mixture ami pour on enough of the dressing to cover If you happen t<> have any hits of cooked chicken or veal, they may he mixed with the yolks and dressing. the 1 white, and serve very cold. till ligbi and smooth, that add 54 SI PERIOJR COOK BOOK The Miners' National Bank ISHPEMING, MICHIGAN. CAPITALand SURPLUS, $120,000.00. UNITED STATES DEPOSITARY. F. BraasTAD, President. D. McVICHIE, Vice Prest. A. B. MINER, Cashier. O. G. Aas. Ass't Cashier. • Economy is the Mother of Wealth. Saving Pennies Seemeih Slow, But Soon to Dollars They Will Grow. Open a savings account with us. Do it now. If You Want the Most Delicious Meats that can be secured, you willfind them at J. J. LEFFLERH Our Hams are Fine. Try Them. 218-220 WEST DIVISION STREET, ISHPEMING. SUPERIOR C< »OK BOOK Vegetables. "The iiiih-hi't*. the baker, the candlentlck maker, All Jnropod out <>f a rousted pntntu." Suggestions Always ;nI< Ilioih -alt ami c little soda in the water in which greens are cooked, as so.la preserves color. The proportion of sail Pin all vegetables to every gallon of water. without cover, skimming carefully until done pinch "!' soda. in cooking vegetables is ;i heaping tablespoon of sail into plenty of salted water, boiling hot and boil rapidly, in a small i- hard, put If water Celery and Cheese Baked. cheese, one-half cupful milk, Three cupful." celery, cut in pieces, one cupful stale bread crumbs, three-quar- bntter, one ters cupful grated tablespoonful Dousman's Best Patent flour. Cook celery in salted water until tender. Drain and set aside half a cupful of the liquid. Melt the butter, add the Bour am! then stir into the scalded milk and celery liquid. Cook until thick, add mix smooth, a half cupful of cheese and stir until melted, then mix with the celery, seasoning n butter and put celerj with salt and pepper. Mixthe bread crumbs with a tables.] .md crumbs in bake dish in alternative I'.akt (i.uk'klv until brown in a .lewd Range. layers and sprinkle cheese mi Serve hoi. two tablespoonfuls top, Mus. W. 11. Anderson. Succotash. Snil< one cupful dried lima beans over night. Boil until tender and add <>nr juil before can corn; season with sail- anil pepper and add one tablespoon butter serving-. Mi;s. W. 11. Anderson. Siicriitnsh is delicious made as above using the ordinary white beans, sncli as arc used forbaked beans. One-half cup of cream improves it. Miss. Atu i:i.l. Macaroni. Break hall' a pound of macaroni into pieces an inch or two long; cook in boil- ing water enough to cover well, put in a good teaspoonful of salt, let boil about twenty minutes. Drain well and then put a layer in the bottom of a well buttered pudding dish, upon this some grated cheese and .-mall piece- of butter, a hit of salt. then more macaroni ami -o on filling the dish. Sprinkle the top with a thick layer the whole enough cream or milk to make quite wet. of cracker crumbs. I'our over SUPERIOR COOK BOOK 56 IF YOU HAVE A SEVERE HEADACHE SOME DAY its not worth while going to see a doctor, yet its a nasty =Tillson's Headache Powders — thing to put uf with, ami a needless one too when WILL STOP IT IN TEN MINUTES. SIX DOSES FOR 15 CENTS. POST OFFICE BLOCK. Set in the oven and bake half an hour in a Jewel Range. browned on top. Spinach a la Creme. It should be nicely Jeanettb Tonnesen. Conk half b peck of apinach in boiling salted water until tender; drain and and chop. Conk two tablespoonfuk of butter in two of flour; mix with spinach, add half a cupful of cream ami a little salt and pepper. Slightly cook. Tip Top Pudding. Boil a linn, white cabbage then for more from the boiling tea-kettle; when tender, drain and sel aside till perfectly cold; chop three of very rich milk or cream, tine, add two beaten egga, in a buttered pepper and salt. Stir all well together and bake in a Jewel Bange vegetable dish until brown; serve hot. The dish much resembles fifteen minutes, changing water a tablespoon of butter, cauliflowers. Miss Ethel Hamby. Baked Tomatoes. Cul a thin slice from blossom side oi twelve .-olid, smooth, ripe tomatoes, with a teaspoon remove pulp without breaking -hell: take a small, solid head of cabbage and one onion, chop line, add bread ernmli.- rubbed line, and pulp of tomatoes, season fill irith pepper, salt and sugar, add a teacup good swee the slice hack in its place, lay them stem end down in a buttered tomatoes, put (some cook without water), with a small lump baking dish with just enough water to keep from burning, and hake hall' an hour in a Jewel Range, of butter on each, or until thoroughly done; place a bit of butter on each and serve in baking dish. 'Ihey make a handsome dish for a dinner - mix well together, table. \l [-> M \Tll.]i\ SINCOCK. Escalloped Tomatoes. I'im in a buttered baking-dish a layer of bread or cracker crumbs seasoned with bits of butter, then a layer of sliced tomatoes seasoned with pepper, salt, and sugar then a layer of crumbs, and so on till dish is full, finishing with the if desired, crumbs. Bake from three-quarters of an hour to an hour in a Jewel Range. Onions. prepared by soaking over night in hot water, dried well, sliced in nearly half inch slices, and browned on both side- in a frying-pan with butter, may be added, a layer on each layer of tomatoes. Scalloped Tomatoes. One pt. canned tomatoes or Ilarge raw ones, l pt. of stale bread crumbs, 1 table- spoons butter, 1 teaspoon salt. 1 saltspoon into butter ami stir so crumbs willhe buttered. tomatoes with pepper and salt. Put into baking dish in layers with tomatoes on bottom and bread crumbs on top. Fresh Iimatoe- hake \ hr. and canned | hr. in Jewel Rani Put bread crumbs pepper. Season Win iii;i:i> COOLEY. SUPERIOR COOK BOOK Stuffed Tomatoes. 57 Take l doz. large tomatoeB, cvi off the ends, sprinkle the inside with sail and pepper. Have prepared cold lean beef, stale bread crumbs, 2 beaten pepper. Fill tomatoes with mixture and bake 1 hour in Jewel Range. and pulp, and ;i dressing of a pound of a slice of cold boiled ham, chopped fine; mix with a teacupful of Season with salt and Winifred < looley. eggs ;and the tomatoe juice. take out seeds Fried Tomatoes. ('til ripe tomatoes in thick slices without peeling, dip in flour and fry in liot butter. Make a gravy with milk and little more dour in same pan. Mrs. Leonard. One pt. mashed potatoes, 1 tablespoonful of chopped parsley, I teasp -¦nit. Grating of nutmeg. Mix well together over qnettes, roll in egg and bread crumbs, fry in hoi Potato Croquettes, 2- tablespoonf ula of ho) milk, yolks of 2 eggs, beaten, iful of onion juice, 1 teaspoonful of form into cro- fire. When cool fat, drain on brown paper. Mrs. C. T. Krt/se. Irish Potatoes. Prom one end scoop Bake p6tatoea until done. Cut small piece nil' each end. the. inside without breaking skin. Mash thoroughly, pul on stove with \ oz. out a little hoi cream, salt and pepper, beat until very light. butter. I oz. grated cheese, Fill potato shells, sprinkle each with bread crumbs and grated cheese, put in hoi oven in brown. Mrs. Elliot. Sweet Potatoes. Take 5 good sized potatoes, boil until almost done, peel and cut slices Iin. thick. Put sugar. On top layer sprinkle a little brown sugar, a layer of bread crumbs, butter; bake in a Jewel Range until brown. thorn into layer on layer in a baking dish with hits of hutter, salt and lots of Mrs. Fir.r.ioT. Southern Sweet Potatoes. Boil potatoes in their jackets, baking-dish. taste, and hike 20 minutes in a hot oven. Serve hot. Place diced cubes of hutter over then peel while hot and .-lice in quarters them and sprinkle brown sugar in a to Mrs. Thomas Hai.'nky. Washington, D. C. Candied Sweet Potatoes. in jackets. Boil (i good-sized potatoes Take a crock or pan. cover bottom with layer of potatoes, on top place 4 pieces of butter the -ize of a nutmeg, sprinkle plentifully with sugar and pulverized cinnamon. Then ;>:\<\ another layer of potatoes and proceed as before with hutter and cinnamon until Just before putting in oven add .1 a cup of milk,being all the potatoes careful Slice in thin slices lengthwise. to pour in at the side so as not to wash off cinnamon. are used. Mrs. Thomas ITaknky. Washington, D. C. Stuffed Sweet Potatoes, Bake in a .'cud Range required number of potatoes. When done cut off an end after of minced chicken, veal or Season highly and pack again in skin. Return to oven of each, which add a piece of butter and about 1 teaspoonful boiled ham to every potato. removing the inside. The potatoes are pressed through a masher, •out lo minutes. Mrs. l'»rr,Ki:v. Steam ii large sweel potatoes until tender, peel and mash and add 1 tablespoon Sweet Potato Puffs. SUPERIOR COOK BOOK 58 powdered sugar, 3 tablespoons butter. Little salt and a few drops onion juice Beat with a silver fork nntil vT>ry light,and stir in quickly -tituv beaten whites ri 2 eggs. in hot oven. Ponr placed in pan of boiling water, and bake 20 minutes into cups Mlts. BII.KKY. Creamed Fried Potatoes. Reel and cut into dice some raw potato,-. Fn to very light brown in butter, .lust before serving pour over them some thick cream; boil adding pepper and salt, up and serve. Sauerkraut. Cvi cabbage thin ami to every pan (use pan size of dish-pan) of cabbage add one handful of salt and no more. Put in barrel ami press down good and put cloth over it:then tit a board on top ami pui a heavy stone on the board. Put in a warm place for a few weeks ami then put in cellar. The stone, boari ami cloth should !>.¦ washed every week ami mit back on clean. is improved greatly by After it is rooked, and just before serving, sauerkraut M'IS- Stark. adding n grated raw potato. Fried Egg Plant. Pare and slice in fourth or third of an inch slices, sprinklle with salt, pile to- gether, cover with a plate, and stand away for an hour. When ready to fry drain rinse, and shake off allbut a slight moisture, season with salt and pepper, the slices, A little onion-juice roll in Hour and saute in a spider, browning on both 3ides. in batter, sprinkled on the slices adds a very effective flavor. Sever a sit does not cook through when so treated. try egg-plant Baked Egg Plant. removing it from the fire before it Parboil the egg-plant, (ut in two lengthwise, butter and a little onion-juice, adding half the hulk of bread-crumbs soaked cream and drained: heap this mixture in the skins, cover with crumbs moistened melted butter, and hake until brown. the pulp and season it well with pepper, -coop out is perfectly done. salt, in in Egg Plant Fried in Butter. Peel and slice egg plant, let it lie in salt Tor 1 hour, roll slices in flour, season with pepper and salt. Have pan very hot, Fry in lots of butter until golden brown. Mi;-. ( '. J. Sii Minn k. Mock Mushroom Stew. first Pare the eggplant, cut into $ inch -lice- and then in sailed water until tender but not soft. In a separate cubes. if mushy. Simmer and a Drain. of flour. Stir until frothy but not brown. Add a teacupful level of rich milk (cream is better), season well with salt and pepper, lei boil up. add the eggplant carefully and when it simmers A trifle oi either lemon juice or onion juice may he added ifliked. This is a choice accompani- ment saucepan put a rounded tablespoonful of nice butter throughout, dish for the table. into dice or taiilespoonl'ul It will he spoiled to beefsteak. • Cabbage. Chop one medium-sized cabbage line, put iiistew pan with boiling water, suf- ficient to cover well, boil 15 minute-, drain off all water and add: | half cup of teaspooninl mustard and 2 teaspoonfnls oi -. cup of sugar, salt, pepper, nnegar, -alad oil. When tin- is boiling hot add 1 cup of cream and 1 ogg stirred together: mix this well with cabbage and cook a moment :serve hoi. ', Miss Cabbie Xelsux. SUPERIOR COOK BOOK 59 To Cream Cabbage. into halves, Cut a hard head of cabbage then into quarters, and soak in cold fine, and throw ii into a kettle of 'Shake until dry; chop rather water for 2 hours. boiling salted water. Boil irith the kettle uncovered, for 20 minutes. Drain in :i to the kettle. To each quart or large head allow 2 tablspootifuls colander; return it of butter, and add al once a rounding teaspoonful of sail and a saltspoonful of fire while you mis 1 tablespoonfu] of pepper. flour with 1 of milk; when this is perfectly smooth add ia cupful of milk and strain the mixture into the cabbage. the If this recipe is followed carefully the cabbage will boiling point. Serve at once. be found to be almost equal in flavor and appearance Place the kettle over a very moderate Toss or =tii the cabbage until it to cauliflower. reaches Chop one head of cabbage Warm Slaw. line. Put cabbage, in a frying pan, cover and lei simmer Iieee of butter one egg very light and, stir in slowly; lastly add $ a cup of -our cream. pepper to taste. Mrs. R. Matthews. a very little water and small till thoroughly done. Beal up Salt and Cold Slaw. One head of cabbage cut hickory nut, I teaspoonful of celery >v<'i\. a little flour, salt Hour, salt and celery -''ct\ over I'm the cabbage 3 minutes. Lei it gel cold before serving. line. 1 egg, l teacupful of vinegar, butter the size of a to taste* Sprinkle the the cabbage, warm the vinegar and butter in a skillet. the egg and pour it over all;mix well together and cook Mits. It.Matthews. in it,beal Creamed Asparagus. Wash asparagus into inch lengths. Cook in salted water until tender, for 3 cups of asparagus make ti cups of cream sauce. Add asparagus and cut then drain, mkl serve on toast. Parsnip Balls. A little Dousman's -i eggs. si\ large par-nips. Sour and salt. the parsnips ami let them yet thoroughly cold: peel and grate them upon a Parboil oread grater. Beat the eggs tilllight, mix with the grated parsnip.-, adding sufficient flour to hind the mixture together. Flour the hand- well and make the mixture into balls. Have the lard boiling hoi in a deep pan. sufficient to nearly cover the balls. Fry quickly to a good brown on both sides. Serve very hot. Patent Best Scalloped Onions. Peel 1 dozen white onions of moderate size and boil in salted water until tender. changing the water 2 or :! times according to delicacy of flavor desired. Prepare id' white sauce using 1 tablespoon ful of butter, 1 heaping tablespoo&ful !cupful Hour. Iof a teaspoonful of salt. J of a teaspoonfnl white pepper and 1 cupful milk. Drain the onions. 111i~iithem into a buttered baking dish, pour over them the white -.nice and cover them with .'. of a cupful of line dried bread crumbs mixed with 1 teaspoonful of melted butter am! a dash id' salt. Bake in a hot oven in Jewel Range tillthe crumbs are brown. A. M. Bampobd. Stuffed Spanish Onions. Peel the onions, scoop out from the top a portion <>l' the center, parboil for 5 minutes and turn upside down to drain. Killthem with a stuffing made with equal Chop the onion from the parts of chicken or cold meat and soft bread crumbs. Season with salt and pepper and moisten with ¦enter melted butter. Fill onions and sprinkle the top with bread crumbs. Place in pan oith an inch of water, cover and bake 1 hour in Jewel Range. Let brown and Mas. J. M. Perkins. to the mixture. and add it 60 SUPERIOR COOK B< ><•!< Canned Corn Pudding. To 1 can corn add I eggs, beaten separately, 1 teaspoon of sugar, [lour creamed with 1 tablespoon butter, 1 pint milk, salt and pepper. 1 hour in steady oven in Jewel Wange. Serve as soon as 'lone. 1 teaspoon of Bake about Mrs. I>. B. Rii.kev. to taste, beat Corn Pudding. Two eggs, 1 teaspoon of sugar, sail and pepper together- well. Add t cup qi milk and 1 can of corn or grated fresh corn. Dot with bits of butter and bake in slow oven J or :'; of an hour in Jewel Range. French Spaghetti. A package throw into boiling water mid let boil until tender, remove from stove and drain, put back and add 1 pint of then just before either canned or stewed fresh tomatoes, to taste and lastly 1cup serving add 1 tableapoonful of butter, pinch of salt, pepper of grated American tfieese, after which lei remain on lire just long enough to melt cheese lei cook about 10 minutes; Mns. W. 11. Hopkins. into small pieces Miss Maitiand. spaghetti, wash, thoroughly. Break Beets in Jelly. Boil small beets about the size of half an pgg, and if none as small are at hand cut larger ones into slices after they are cooked. When they rub off easily the beets are done. After cooling place them in an earthen mold. teaspoons of arrow- '¦> root. }, cup of vinegar and ] cup of boiling water. Cook until clear, which will take Pour the mixture round the beets and cool. When taken from about 5 minutes. the mold the beets willshow through a crimson jelly. Make the jelly from •"> level tablespoons of sugar, If preferred arrange the beets in a clear glass dish and cool. The sour in place of jelly the it would give a cloudy jelly; cornstarch is better, but arrowroot willbe found appetizing with the beets. Flour cannot be used arrowroot, because makes almost as clear a jelly as gelatine. Mi;s. .1. S. WOOD. level __ _ _ s >p Baked Tomatoes. Take nice smooth tomatoes. Cut slice oil' blossom end and scrape the seed out the size of a small of the cell?. Make, filling as follows: Take a piece of cabbage soup bowl, and one onion chopped fine. Cook- cabbage, onion ami the tomatoes to taste. Roll cracker taken from the cell until tender; add salt, pepper ami sugar line and add enough cream to make the thickness of paste, and stuff the tomatoes in and put on the little tops. Put a little water in the pan and hake until tender Jewel Range. Before filling the tomatoes season ehem with salt, pepper and sugar if desired. The above fillingmakes enough for L2tomatoes. Mrs. Van [derstine, Marquette. Baked Cucumbers. Peel good sized cucumbers: cut into halves and scoop out To each ti allow: J pint finely chopped men. i tablespoon onion juice. 1 teaspoon salt. 1 tea- spoon pepper. Killcm-umbers and tie or fasten with skewer, stand in baking jar in which is a teaspoon of salt. 1chopped onion. 2 peeled and chopped tomatoes and .1 cup of water or stock. Bake 1 hour, basting often, in .Jewel Range. Squash may be baked in same manner. the seeds. Boiled Cauliflower with Hollandaise Sauce. Cook a cauliflower, until tender, in boiling water, slightly salted, and pour over !;a sauce made by creaming h a cupful of* butter and adding, one by the one, the yolks of :; eggs and Ia cupful of boiling water. Cook, stirring continually, over SUPERIOR COOK BOOK 61 boiling water until slightly thickened. jllicc. Season with salt, pepper and a little lemon Cauliflower and Cheese. Soak cauliflower in slightly salted cold water for an hour, drain and cook in boiling water until tender. Drain again, break apart and put into a baking dish and <>r other good rich cheese grated, cover with a cream sauce, and brown in the oven in.lewd Range. sprinkle with Parmesan, Baked Squash. [Jse the hard-shelled squash; split, break into pieces, removing the seeds, steam for .', hiiu]-. then season with sail and pepper, m\<\ hake in Jewel Range until dune. Scrape them from the shell and dress with sail, pepper, cream and butter. If the several pieces of the squash an 1 of uniform shape and size they may he laid on a nap- kin in :i platter, seasoned with salt, pepper ami butter, and served in the shell. Mrs. Gottste] \. A Vegetarian Supper Dish. Break 2 ounces of macaroni into short lengths, thick, golden -auce: add ', a throw in boiling water and hoi! to a paste; add grad- rapidly fin- 20 minutes. Rub the hard-boiled yolks of ¦>. eggs ually 4or 5 tablespoonfuls of cream, liuh together a tablespoonful of butter and one of Hour: add the egg and !a cupful of milk: stir over hoi water until you have 11 of Ball and a dash of pepper. Chop the a fine and add it to the sauce. Cut a slice from the stem ends of good solid macaroni tomatoes, fill the centres scoop out with the macaroni, du-t with bread crumbs, and hake in Jewel Range in a moderate oven for 30 minutes, until the tomatoes are perfectly sofl hut not broken. (Iheesc may he added io the macaroni, which willgive greater Food value. Serve on slices of toast, either plain or with cream sauce. the centre-. -land the tomatoes in a baking-pan, teas] 62 SUPERIOR COOK BOOK THE CELEBRATED Jefferson Shoes Made at the original Jefferson factory in Jefferson, Wisconsin ARE ON SALE BY J. SELLWOOD & CO. AND SKOGLUND & (MAN. ISHPEMING, MICHIGAN. J. H. MORTLEY MERCHANT TAILOR. Imported and Domestic Woolens LATEST STYLES. Confectioner, Cigars, Ice Cream a Specialty. MORTLEY'S NEW BLOCK. OP. NELSON HOUSE. SUPERIOR COOK BOOK 63 Bread. leant, who kneadelli best, ">h' needetli w ho kneadetli il!shall need ihem more These rules which we shall Than she who kneadeth well." tell; "Thp vvrs utaffol life: The comfort of the husband, thu pride of ilm wife Hop Yeast. Take o handful of hops, 2 quarts of boiling water and boil 20 minute.-. Strain into one teacup of Dominant Besi Patenl Hour, add tnbttstpnon of lefi from fasi Keep in a stone crock. Willkeep several lioilinj; hot brown sugar and I teaspoon baking or else IMagic ycasl cake soaked. B'wks. salt. When cold, add I teacup of yeas! Mils. THOMAH Wll.Ti:ii\ Home-Made Yeast. To make 1 yeast, grate Four good-sized [JotatoeH into h ijuurl <>l boiling water, cook iii a double boiler for In minute.-, hike from the flre and when lukewarm (alxml 100° Fahrenheit) add ;i tablespoonful of -alt. ".' tablespoon fuls of sugar and half a compressed this stand for four or five hours, stirring il to the top of the crock. When ii settles, cover and stand down each time it come.- in a cool place. Freezing does no! destroy' to freeze. for t ln* next brewing. The directions given for Save iicupful of this ;i.- a starter using compressed in bread making do noi apply to home-made though ilis better not yeasi cake, dissolved. the yeast, yeast. yeasi Let Yeast. Take 'i large or 9 smaller potatoes, 1 small handful of hop.-., boiled 1" minutes in 2 quarts of water, (irate the potatoes while the hop.- are boiHng, stir into the water, in which the hops tied up in a bag have been boiled. Lei it cook until thick. When cold add 'w pint of vcast or a whole compressed 'L. teacup of Bugar, l tablespoon of salt, \cast Cake. M. E. HOOT). Five tablespoons of coarse each of salt and soda; pour on boiling water and stir abonl a- thick a> Hour gravy. Set away to rise. Railroad Yeast. flour, teaspoon i-_.i -_. Potato Yeast. Take I good-sized potatoes and boil soft. Mash in the water they are boiled in. Put through sieve and pour boiling hot on to Icup of Dousman's Besi Patent flour. When hike warm add 1 yeast cake, soaked in half a cup of warm water, a teaspoon Mi;-. Thomas Walters. of salt ami 8 tablespoons of sugar. 64 SUPERIOR COOK BOOK FOR EASE AND COMFORT FOOTWEAR 15he Ralston Health Shoes. A Fvill Lirve of Other Men's &r\d Boys Shoes a>t M. A. KAHN'S Corner Main and Pearl Sts. ISHPEMING, .MICH. Two Large or Three Small Loaves of Bread- cup of hot potato water. Then add 'L> cup of potatoes, mashed line. Dissolve ' ¦_• Take one heaping tablespoon of Dousman's Best l'ate;n Hour: in this pour 1 cake of Yeast Foam in warm water, and when the above mixture is hike warm, stir in the dissolved yeasi cake. Do this at noon. The nexi morning take 2 tablespoon- fuls of granulated sugar. 1 teaspoonful of .-all. 1 tablespoon of lard and butler, mixed. Dissolve these by adding 1 cup of hot water: when lukewarm stir into the" yeast. Have the Hour warm and add it to the yeast until batter will drop from a spoon. Let this stand an hour, or until light, then mix into hard loaf: then let it then knead without adding more stand another hour or until it Hour. Let loaves rise another hour, then bake an hour in moderate oven in a Jewel Bange. is twice its bulk, Mbs. A. W. Haidle. Twentieth Century Bread. To make 1 box loaves of bread, scald 1 pint of milk; add 1 pint of water, and yeast cake dissolved in halt when tho mixture is lukewarm add 1 .-mall compressed teaspoonful of salt, and sufficient whole wheat flour a. cupful of warm water, a level to make a batter; beat continuously for 5 minutes ;cover and stand in a warm place, for two hours and a half. Then adfl Hour slowly, stirring all the I"' Fahrenheit, while, until Ihit dough is sufficiently hard to turn on a baking-board. Knead until it loses its stickiness; divide it in loaves; put each loaf in a greased square pan: cover and stand in the same warm place for 1 hour, or until it lias doubled its bulk. Brush the top with water, ami hake in a moderately quick oven in a Jewel Range for three- quarters of an hour. Mi:s. Roreb. White Bread. t Warm 1 pint of milk. 2of water, 1 tablespoon of luiiier and 1 of lard. Dis- * solve a two-cent cake of compressed yeast in half a cup of warm water. Have ready a pan of Dousman's Best Pateni <>t Cover pver and put in a warm sugar. Stir this together, making a thick batter. place to riso for two hours. Knead into a stiff dotfgh and lei rise again. Then form into loaves. When light, bake for an hour. When taken out of the ovcri brush over with hot water. This willmake four loaves. flour, into which put 1 tablespoon of .-alt and '¦> Mrs. TALEEN. Cream Bread. One cup hop yeast, 2 quarts water ;make a sponge and lei stand over night. In morning add the following: 2 quarts warm milk, butter the gize of an egg, 1 ounces ¦-nil. i.. cup sugar. Mis into a dough and let stand until light. Mis down and when raised, pan. Bake ina Jewel Range. Mrs. F. Wai.kkk. Negaunee. Compressed Yeast Bread. Sift 1 quart of Dousman's Besl Parent white flour into a cake bowl, cook 3 er ;put in s, mash ami put in. stir in wa ih to tnal ¦ SUPERIOR COOK BOOK 65 two-cent cake of compressed yeast, dissolved in a little water. Beal very light with fork; when lighi add 1 teaspoon sail. Itablespoon sugar, piece of lard size of an egg, mix into lump, using as little flour as possible; Id ii gei light. Make into loaves, let rise again; bake % hour in a Jewel Range. 'Phis makes :: loaves. You can make very aice rolls by taking some of the dough, rolling out and cut with cookie cutter; mill (lie top with butter and double over, let it rise. This bread started iiithe morn- ing can be baked at noon. Miss M w;v Dki.ii:. Rye and Indian Bread. salt, 1 of soda. One quart of rye meal or rye Hour. ¦> quarts of Indian meal, scalded (by placing in a pan ami pouring just enough boiling water over it.Btirring constantly with a spoon, to merely wet it. but not enough to make it into a batter), teactfp molasses. 1 teacup yeast: make as still' as can he stirred with a 2 teaspoons spoon, mixing with warm water, am] let large pan. smooth the lop with the hand dipped in cold water, time, anil bake sor 6 hours in a Jewel Range, [fpui in the oven late in the day, lei it remain all night. Graham may be ussed instead of rye. and baked as above. In the olden time il was placed in kettle, allowed to rise, then placed on the hearth before the lire. with coals on top of lid. and baked. rise all nighi : then put iii a it stand a short let ' ¦_. Salt Rising Bread. A bowl half full of lukewarm water, thicken with Dousman's Besi Patent Hour and a teasjjoonfu] of railroad veasi :put in a warm place to rise; when lighi take y« pint of boiling water and cool with 1 pint id' sweet milk, a/pinch of salt and pour in in a warm place. When tiglil mix into loaves. yeasi and make a thick batter: put This makes •"> loaves. Bake in a Jewel Range. Mks. A. 11. P>\i;w:i;. Salt Rising Bread. First take a cup of warm milk, a pinch of salt, a small hit of soda and mix in Indian meal enough to make a thin batter. Lei it stand over night where il is warm until it gets li,u!it. Then have the Dousman's Besi Patent Hour a little warm ami a small cup id' almost scalding water: when it cools a little add the stir into it "emptyings" ami what warm water or water and milk you need to make the desired quantity, stir it into the Hour and let il stand hall' an hour to rise: then mix and put in a g I teaspoon of salt. Let rise again, which willtake an hour, then bake in a Jewel Range. Mrs. E. M. Leonabd. Oatmeal Bread. liest Patent One cup molasses, 'I cups rolled oats. 4 cups boiling water. 8 cups sifted Dons- flour. 1 tablespoon salt. 2 tablespoons butter, 1cake compressed man'- yeast. Put the boiling water over the oatmeal and let stand until lukewarm, then then the yeast, adding flour last. Beal it good with a add molasses, butter and salt, spoon. Let rise over night, beat again in the morning and put in pans. Let it rise almost to top of pans and bake 'I hours in a Jewel Range. Do not cut same day as it is made. Mrs. C. L. Spoklky. Xegaunee. Oatmeal Bread. One-half pint oatmeal, I1;, pints Dousman's Best Patent flour. % teaspoon salt. 2 teaspoons Royal Bakmji Powder. ::\t pint milk. Boil oatmeal in li/o pints of slightly salted water for 1 hour. Add milk and let cool :then place in howl. Sieve flour, salt and baking powder and add. Mix thoroughly until smooth and together bake 45 minutes in a Jewel Range. Oatmeal Brown Bread. Mix a pint of rolled oats, a pint of rorfcd wheat, half a pint of granulated, yel- low eornmeal, half a pin! of whole wheat flour and one teaspoonful of salt. Dissolve 66 SUPERIOR COOK BOOK of soda in 2 tablespoonfuls oi warm water: add it to a fceaspoonful of bicarbonate half a pint of New Orleans molasses; Btir and add this to a pint ol thick, sour milk: in a greased brown-bread mould, and boil or steam Pour mix with dry ingredients. continuously for 4 hours. Brown Bread. Two cups sweet milk, 1 cup sour milk. 1 heaping cup cornmeal, 1 heaping cup rye flour, 1heaping cup graham flour. 1 heaping teaspoon of soda. y2y2 cup of mo- floured, 1 heaping teaspoon of salt. lasses, 1cup of raisins, or raisins and currants, Steam 3 hours in covered tins. Stand in oven in Jewel Range 10 minutes to dry out. Mas. Minnie B. Tillson. One-half cup molasses, ::, cup wheat Hour. 1 cup raisins. Mix well,then add 1 cup of sweet milk in which Y2Y2 cup sour milk, 1 cup eornmeal, % cup graham flour. a teaspoon of soda has been dissolved. Mus. D. I). I!ani>alt.. Steam 3 hours. One pint of yellow eornmCal, 1pint of graham flour, 2 cups of sour milk. 2 tea- spoons of soda, 1 cup of molasses. Mi!,s. I). CAMPBELL. Brown Bread. Brown Bread. Steam 3 hours. Brown Bread, One egg, V-i cup brown sugar, '-I- cup molasses, linking powder (or 2 cups sour milk and two teaspoons 2 cups sweet milk and 2 tea- soda). 3% cups ol feaepoon salt. Hake from V-; to 1 hour in a Jewel Range. spoons graham flour. 1 scant Brown Bread with Raisins. Sift 1 cupful each of cornmeal. rye meal and entire wheat flour; add 1 lea- spoonful of salt, 21/. of soda. 2of melted butter, I:J4 cupfuls of water. :V+ of a cupful a few raisins. Beat, turn into a mould and steam Ihours. Decorate of molasses, withbunches of raisins. Steamed Brown Bread. One cup wheat Hour. 2 cups graham flour. 1 cup New Orleans molasses. 1 cup Steam 2 hours. Bake lit minutes in Jewel Range. sour milk, 1 teaspoonful soda. MBS. SIIADDICK. Steamed Brown Bread. One cup sour milk, 2 cups graham flour, % cup molasses, spoonful soda, !/2 teaspoonful salt. Steam 11/-, hours. '!> cup raisins, 1 tea- Mus. M. E. Lamb. Steamed Brown Bread. Two cups graham flour, 1cup sour milk, 1teaspoon cup raisins and % cup chopped nuts. Steam \y2 hours. Mi;s. I). D. Randall. Brown Bread Baked. cups sour milk, 1teaspoon soda, Iegg. Bake in a Jewel Range. Two and one-half cups Graham flour, % cup cornmeal. % cup molasses, Mrs. D. D. Randall. 1 soda, V-> cup molasse-. 2'- Entire Wheat Bread. One quart entire wheat flour. 1 teaspoon of salt. 1teaspoon of sugar, 2 teaspoons liquid—water, milk or of Royal Baking Powder. Mix all together: add sufficient equal portions of each. Turn at once into a greased tin and hake 1 hour in a Jewel Kange. One tablespoon sugar. 1cup sweet milk. 1 cup eornineal, 1cup Dousmau's Best Corn Bread. flour, 2 teaspoons baking powder, ' Patent tablespoons of butter, melted. Bake aboul 25 minutes SUPERIOR COOK BOOK L. teaspoon Bait, 2 egga well beaten, in a .lewd Range. 67 '-' large Mi:-. A. I!.Miner. Boston Corn Bread. One cup sweet milk, 2 cups gour milk,% cup molasses, Icup Dousman'ti Best Steam 3 hour.-, and In-own a few J'atent flour, 4 cups eornmeal, 2 teaspoons Boda. minutes in the oven. Steamed Corn Bread. One cup eornmeal, % cup Dousman's Besi Pateni Hour, I cup mum- milk, '- little salt. Mix thor- Mrs. Shack.a cup NTew Orleans molasses, oughly and steam 3 hours. teaspoonfu) of soda, 1 small ck. a Graham Bread. teaspoon soda dissolved in 'L. cup molasses. sugar. One-half ".' tablespoons Add enough graham flour to make a sofi batter. rise and bake in a Jewel Range. Add 2 tablespoons butter, this thoroughly and lightly into a bowl "I1 bread dough. Pour into a greased bread tin; lei Mrs. P. .(. Baker. Beal Graham Bread. Scald a pint of milk :add hall' a pini of water; when lukewarm add 1 yeasi cake teaspoon- dissolved in half a cupful of water: add a tablespoonfu] of molasses, ful of salt, and sufficient graham Hour to make a batter that will drop from a spoon ; for :! hours. heat stand aside for 1 hour. Bake in a moderate o\en in n Jewel Range lor •", of an hour. Add I pint of graham flour, heat again; pour in :; greasefl square pans: cover and for 5 minutes: cover and stand in a warm place. 1."> Fahrenheit, a level milk, i¦_. cup Ni'w Orleans molasses, 2 eggs well beaten, spoon butter, melted. Two cops graham Soar, 1 cup Dousman's Besi Pateni white Hour. Icup sour L. teaspoons Boda, Itable- Bins. A. li.Mineb. soda, ' •• Steam I' L.cup sugar, ' Graham Bread. L. hours. L. cup molasses, Baked Graham Bread. 2 cups sour milk, 2 teaspoons One egg, ' teaspoon salt, sifted Graham flour to make stiff. Bake in a Jewel Range. I' Mifs. \v. 11. Anderson. Egg Bread. Add 1 level teaspoouful of biearboujig^fcsoda to 1 pint, of thick, sour milk or buttermilk, add y^ teaspoouful or salt and.2 eggs well beaten :stir in hastily 1cup- ful and a half of Southern cornmeal; turn at once in a shallow (.Teased pan and bake from 30 to 40 minutes in a quick oven in a Jewel Range. Fine Baking Powder Biscuits. Serve hot. Three cups of Dousman's Best Patent Hour. 1 cup of lard, Iteaspoons of bak- ingpowder, 1teaspoon of salt. I1,; cups of milk. Bake in a Jewel Range. Mrs. F. H. Baiskby. Baking Powder Biscuits. > teas) L baking powder and ' One quart Don-man's Best Pateni Hour. y$ cup butter, :> heaping teaspoons nof salt sifted with the flour; rub butter thoroughly through the flour, then wet up with enough cold water to form a soft dough: han- dling lightly, rollout only just enough to eul into shape. The biscuits are richer "if you use milk in place of water. Bake in a Jewel Range. Two cups Dousman's Best Patent Hour. J L. teaspoon salt, V:s cup of lard. Mix Beaten Biscuit. Mrs. Atui:i.i.. 68 SUPERIOR COOK BOOK thoroughly; add enough cold water to make a very stiff dough: put back and forth through steel rollers for 20 minutes: roll out to V2inch thickness; cut out: stick with fork ;put in hot oven and bake 20 to 30 minutes ina Jewel Range. Serve hot. Mrs. M. M. Ai.i.kx. South Carolina Biscuits. One quart sweet cream, li/ocups butter or fresh lard. 2 tablespoons white sugar, flonr sufficient to make a stiff dough; 1teaspoon salt, add Dousinan's Best Patent used to do. Bake knead well and mold into neat, small biscuit as our grandmothers well ina Jewel Range and you have good, Bweet biscuit that willkeep for weeks in a dry place. Rolls. One quart sponge, 1pint sweet milk, % cup of lard, piece of butter size of an salt, 1 table- egg; melt lard and butter and put in the milk: 2 scant spoonful of sugar. Knead as you would bread, but not quite as stiff. Let rise. knead again and let rise. Mould and when light bake in a moderate oven in a Jewel Range. When baked, brush over with melted butter. Mrs. Fish eh. teaspoonfuls French Rolls. One pint milk, 1cup home-made yeast, Dousman's Best Patent flour enough to make still: batter; let rise over night: in the morning add 1egg, 1teaspoon but- ter and flour enough to make it stiff to roll. Mix it well and let it rise, then knead it again (to make it fine and white), roll it out. butter it, cut with round tin and them in a warm place fold over, put them in a buttered pan and cover close. until they are very light;bake quickly in a Jewel Range and you willhave delicious rolls. Mrs. Soddy. Set Perfect Rolls. Pour 1quart boiling milk over sugar. 2 tablespoons butter. 1 tablespoon flour. '. pour out OB a floured board, roll out, cut with a biscuit cutter, butter and turn over; let rise until •">, then bake in a Jewel Range. Mns. Williams, Marquette. Cinnamon Rolls. Roll out some paste inlong narrow strips and lavishly spread with a mixture composed of brown sugar and butter creamed together and highly flavored with cin- namon. Roll them up, moisten and pinch edges and ends well' together, and bake in a hot oven in a Jewel Range. When partly done brush the top over with a little of the mixture reserved for that purpose. Mrs. Sprocl. Sally Lunn. Sift together 1 quari Dousman's Best Patent Soar, 1 teaspoonfu] spoonfuls baking powder: rub in % cup butter cold; add -I beaten eggs, '- pint salt. 2 tea- milk; mix into a firm batter like cup cake, pour into 2 round cake tins, and bake 25 minutes in a pretty hot oven in a Jewel Range. SUPERIOR COOK BOOK 69 Sally Lunn. Sift into a pan one pound and a half of flour, put in a pint ut do not make it quite as stiff; then lei Mlts. Imsiii:i,\ Tea Cakes. and put Tea Biscuits. One quart Dousnian's Best Patent Hour. I teaspoonfuls biking powder, butter teaspoon of salt and a half cup of Bake 20 minutes in a quick oven in a .lewd size of an egg, 1 tablespoonful of brown sugar, a currants; grate in a little nutmeg. Range. Mrs. \.\nkkkvis. Potato Tea Biscuits. thoroughly until smooth: add a level Pare half a pound of potatoes, cover with boiling water, boil for lo minutes; drain this water nil' and throw it away. Cover with a quart of freshly boiled water and boil until the potatoes are tender; press them through a sieve, using the water in which they were boiled. Add hastily, while the potatoes are hot. half a pint of teaspoonful Dousnian's Besi Patent Hour: heat of salt, a tahlespooiiful of sugar; when lukewarm add quarter of a cupful of warm water. Cover and stand al about *(i Fahrenheit I yeast cake dissolved in a for 1 hour. Add a pint of milk that has been scalded and cooled, and sufficient flour lo thoroughly; cover again for 1 hour; add 1 egg well heat en. and make a hatter ; heat flour to make a dough; knead thoroughly until soft arid elastic. 'Then pound with a potato-masher, Form in I.large loaf, put in a but- French-roll pans and stand aside for :i, of an. hour. Brush the tops with milk and tered bowl, stand in a warm place for l'-j hours. Mould in tiny rolls, place in bake in a quick oven in a .lewd Range for 20 minutes. After they have been baked for l."i minutes brush the tops with glaze made by beating the white of egg with a tablespoonful of water. constantly folding the dough. Saffron Buns. Make a sponge as for bread, using 1 yeast cake and 1quart of Dousman's Best '' cups brown sugar, a flour. Take 2 quarts of sifted Hour and rub into */> pound of butter and 1 Patent pound of lard. Then add 1 pound of currants. I nutmeg, littlechopped lemon peel and 'v. box of saffron which lias been steeped over night. Adil yeast and moisten with milk or water. It should be a little softer than bread dough and should not lie kneaded, but mixed lightly with the bands. Let rise until lijrht and form gently into buns. Let rise again and bake 1hour in a Jewel Range. To prepare the saffron put '¦_. box of saffron in warming-oven until perfectly dry; then rub to a powder and pour about 3 cups boiling water over it—for above Mrs. James Blackket. amount of flour. Two pounds of Dousnian's Best Patent Hour. ' Hot Cross Buns. ? pound of sugar, 1 wineglassful \U pint of warmed milk. '¦, pound of butter. 1 pound of currants. l/2 tea- of yeast, spoonful of salt, 1 teaspoonful of mixed spice. Mix Dousman's Best Patent Hour. sugar, spice and currants: make a hole in the middle of the Hour and put in a glass- SUPERIOR COOK BOOK 70 ful of thick yeast and half a pint of warmed milk :make a thin batter of the sur- the pan covered before the fire till the leaven begins to rounding flour and milk;set ferment. Put to this half a pound of melted butter and enough milk to make a soft paste of all the flour;cover this with a dust of flour, and let it once more rise for half an hour. Shape the dough into buns and lay them apart on buttered tin plates, in rows, to rise for half an hour. Press a cross mould on them (this may be done roughly with the back of a knife) and bake in a quick oven in a Jewel Range from 15 to 20 minutes. Mrs. Moutrie. Southern Corn Cakes. One cup of white cornmeal, i/jcuP of Dousman's Best Patent flour, 1 cup of sweet milk,salt, 1egg, 1heaping teaspoon of baking powder, 1tablespoon of melted butter. Mrs. A. H. Green. Coffee Kuchen. One quart milk, 2 quarts Dousman'a Best Patent flour,1 small cake compressed yeast, 1% teacups sugar, 1cup butter and lardmixed, 1egg, 1teaspoon salt, nutmeg for flavoring. Scald milk; when cool add yeast dissolved in a little warm water, then add flour, mix well and set in a warm place. When light add sugar, butter, egg, salt and nutmeg; mix well;add flourenough for the dough to be easily handled take part of dough at a time, roll after kneading. When light turn on bread board, out 1/. inch thick, put in square pans, let rise again a short time, then spread with melted butter, sugar and cinnamon. Ifdesired, quartered tart apples laid on evenly with thick cream and sugar on top can be used. Bake in a moderate oven in a Jewel Range untila light brown. Mrs. E. P. Biegler. German Coffee Cake. Allowa qt. of rich, sweet milk to come to a boil. Stand aside until just warm, then break into 1cupful of the milk a yeast cake and dissolve. Stir into this Dous- nian's Best Patent flour sufficient to make a batter and let rise. When light mix inthe remainder of milk, a cupful sugar, a cupful raisins, half cupful butter, a saltspoon- i'ul grated nutmeg, grated rind of lemon, a scant teaspoonful salt and flour to make; a soft dough. Mold withhands 5 minutes. Set in warm place to rise. When light divide into 4 equal parts, rollout, place in shallow pans and rise again. Then put dabs of butter on top, sprinkle with sugar and cinnamon and bake in a moderate oven in a Jewel Range 25 minutes. German Coffee Cake. One bowl bread dough, 1 or 3 eggs, 1 small cup sugar, 1 small cup butter; mix evenly, add Dousman's Hest Patent Hour enough to make a little thicker than cake, letrise; when ready pour lightlyin square pans % or 1 inch thick ;letit stand again tilllight, then wash top with milk and sprinkle thickly this mixture: :! tablespoons sugar, 1tablespoon Hour. 1 o teaspoon cinnamon. 1 small butter-ball. Bake IS to 20 minutes in a Jewel Range. Double recipe for top when necessary. Mrs. GIRZI. Currant Bread. Make this on baking day. When the dough is ready for tin tins, take a piece the size of a small loaf, spread out on the board and lay on top of it a tablespoonful of butter, 2 of sugar and a beaten egg. knead this thoroughly in, then add 1teaenp- fiilof floured currants and knead again, until they are well mixed through the bread ;use tlour when necessary to keep from sticking, but keep the dough as soft as then' brush over with melted butter. possible. Put in pan and let rise twice its size, Hake 1 hour in moderate oven in a Jewel Range. Muffins. Two cups sifted Dousman'a P.est Patent \ ._, teaspoonfu] of salt. 2 rounding taiilespoonfuls flour. 2 slightly rounding teaspoonfuls of sugar. 2 rounding baking powder, SUPERIOR COOK BOOK 71 tablespoonfuls butter, melted, 2 eggs, % cup of milk. Sifi the Hour, salt, baking powder and sugar then pour ovei the milk; add the eggs unbeaten, and stir quickly and lightly in a smooth batter. Turn at once into buttered gem puns and bake \'< minutes in m quick oven in h Jewel Range. rub the butter thoroughly through them, Miss Fitzpatriok. together; Muffins. One cup milk, 1 egg, 2 cups Dousman's '.' teaspoonfuls baking powder. Bake in a quick oven in a .lewd Range Mrs. Fairbairn. flour, butter the size of an 1 (| I'xst Patent egg, minutes. tin,, egg, I tablespoon sugar, 2 tablespoons melted butter, Icup milk, I' L. cups Dousman's Best Pateni Sour, 2 teaspoons baking powder. Bake in a Jewel Range. Muffins, Mrs. I-'ohmis. Graham Muffins. One cup ill'brown sugar, 1 cup of sweet milk, 1 tablespoon of lard, 2 eggs, 2 tea- in two tablespoons of Dousman's Best flour, then stiffen with graham flour so they will drop from spoon. spoons baking powder. Mix baking powder Pateni Bake in a Jewel Range. Mrs. Makk Elliott. (wheat) One egg, ' Corn Gems or Johnny Cake. ¦> cup sugar, 1 cup sour milk, 2 tablespoons butter, 1 teaspoonful dissolved iiimilk. 1 cup cornmeal, 1 cup Dousman's Bake in a .lewd Range. IVsi Pateni flour, sail Mrs. A. W. Myers. sod.a to taste. Cornmeal Gems. One cup cornmeal, icups Dousman'a powder, l teaspoon Bait, 2 tablespoons tablespoon melted butter. sugar. Add the milk, egg and butter. sugar, Sifi together cornmeal, Bake 25 minutes V>r>\ Pateni l' - cups milk, 1 egg well beaten, 1 flour, 3 teaspoons flour, baking powder, baking smII and in a Jewel Range. Mrs. l>. B. Bilkev. Graham Gems. One tablespoon of butter, V6cup sugar, 2 eggs, Ya cup molasses, \-j. enp water, 1-8 cup Dousman's Besi Patent flour, 2 teaspoons baking powder: add graham flour. Bake in a Jewel Range. Mrs. J. V. Van Brooklin. Graham Gems. a teaspoon of warm water and added to the milk, '- iiaspoon of salt, stir in enough Two cups rich buttermilk, 1 tablespoon? molasses, 1 teaspoon soda dissolved in that willdrop off the spoon nicely. Have .gem irons graham flour to make a batter very hot, grease well,put in batter, and bake in a hot oven in a Jewel Eange. Mrs. Myebs. Corn Puffs. out. press the pulp; this should measure I - cup-. Score down the center of each row of grains of i'> ears id' corn :with a dull knife Add to this y2y2 cup of milk, tin1 yolks of 2 eggs, and '•_. teaspoonful of Bait; then stir in Uo cupsful of sifted with 1 rounding teaspoonful of baking powder. pastry flour that has been Fold in the well-beaten whites and hake in greased gem-pans in a moderate oven for 80 minutes Serve the same as breakfast muffins. in a Jewel Range. Pop-Overs. Heat 2 eggs without separating until they are light; add Y% pint of milk, V-i teaspoonful of salt, and then add gradually to a pint of Dousman's Best Patent 72 Hour, stirring all the while. Strain and turn al once in 12 hot, greased pop-over r-ups. Bake in a quick oven in a Jewel Range for 40 minutes. SUPERIOR COOK BOOK Breakfast Fruit Gems. the yolks and add I- cupsful of milk, then the dates Stone and chop twenty- four dates: mix them with half a cupful of seedless raisins: separate 2 eggs, beat and raisins, \U a cupful of cornineal and 1cupful (Dousman's Best Patent) whole thoroughly: add 2 rounding teaspoonfuls of baking powder; beat wheat flour: heat again and fold in the well-heaten whites. Bake in a quick oven in a Jewel Kange for 20 minutes. Pancakes One pint of Dousman's Best Patent flour, 1 pint of sweet milk. 1 tablespoon of sugar, iy2 tablespoons of butter, melted, 2 teaspoons of baking powder. 2 eggs just before baking. Bake in a beaten separately, a little salt: add whites of eggs Jewel Kange. Mrs. Makk Elliott. Potato Pancakes. Pare, wash and grate ilarge or 6 small potatoes into a howl and add quickly to them the beaten yolks of two eggs, % teaspoon ful of salt and a tablespoonful of fine bread crumbs. Beat in gradually the whites of the eggs, beaten to a froth and saute by spoonfuls on a well-greased, smoking hot griddle. Pancakes with Bread Crumbs. Soak the bread crumbs over night, then drain them: to two eupfuls of bread flour or cornineal, 1 egg and milk cnunbs add 1cupful of Dousman's Best Patent enough to make a thin batter. If the milk is sweet, add a teaspoonful of baking powder: if sour, V* a teaspoonfnl of soda dissolved in a tablespoonful of warm water. WINIPBED COOLEY. Two cups of sour milk, 2 teaspoons of soda., 2 eggs. 1% cups of cornmeal, Miss. J. \\ St. Claiu. cups of Dousman's Best Patent Flour. Cornmeal Pancakes. 11/?I 1/? Buckwheat Cakes. yeast: mix with small amount of warm water until yeast At night take two tablespoons of yellow cornmeal, 2 teaspoons of salt, V2small is dis- flour and sufficieni warm water In the morning add 1 tablespoon of molasses and sufficient Have griddle they are turned than cake of compressed solved, then add gradually three cups of buckwheat to make a thick batter. lukewarm milk to make the batter very hot and turn quickly, letting them bake longer after before. Do not turn but once. thin enough to bake the cakes. Hits. E. C. Coolev. Raised Flannel Cakes. Boil a pint and a half of sweet milk and let it stand until lukewarm; add two large tablespoonsful of yeast and pour upon 1pint of Dousman's Best Patent flour. !/•> pint of cornmeal. 1 teaspoonful of salt. 1 tablespoonful of sugar; mix well to- In the morning add two eggs beaten gether: cover closely and put in a warm place. stand fifteen minutes if convenient, after adding eggs. separately; Bake inhot griddle. Mus. 11. F. Jaiix, Ironwood. let the batter Waffles. One pint of Dousman's Best Pati nt (lour, 2 eggs. 1teaspoonful of baking pow- der, 1 tablespoonful of butter, milk enough to make a pancake batter. Beat i together, add milk and flour, add tablespoonful of melted butter and, lastly, put in baking powder. Grease both sides of waffle iron. This makes six waffles. Übs. Thomas 1!. llahnkv. Washington, D. <'¦ SUPERIOR COOK BOOK 73 Oatmeal Waffles. Add 1pint of left-over oatmeal breakfasi porridge to 1 pint of milk;stir in 'L. teaspoon ful of salt, 1 cupfu] of whole wheat dour and a tablespoonful of butter thoroughly, and 2 teaspoonfuls of melted. Add the yolks of baking powder; mix and fold in the well-beaten whites of the eggs, and bake at once on a Jewel Range. three eggs, beaten Shortcake. flour, ' One pint Dousman's Best Patent -j cup butter, 2 rounding teaspoons baking powder, pinch of salt: >il't lour, salt and baking powder into pan: rub but- ter all through the flour, then wei up with just enough milk (or half milk and half water) to roll out. Do aoi handle more than enough to shape to the tin. Bake in a Jewel Eange. \li:s. Atwki.i,. Winter Shortcake. flour, '- teaspoon l!e>t Pateni One pint Dousman's | cup butter (or butter and lard) :mis with one cup milk. Roll out one-half of dough and put in tin; spread lightly with soft butter; roll out remainder of dough and put on top of first lave]-. Bake thoroughly in quick oven in a .lewd Range. Banana Filling for Above. baking powder. ] Select, bananas (tmt over ripe, red ones preferred), cut in thin Blices or small cubes: sprinkle with lemon juice and set aside in cool place for an hour before serv- ing. When the shortcake and spread with butter each generously: while still warm and bananas, adding more lemon juice, and a thick layer of powdered sugar; proceed the same with upper layer covering with whipped cream. Orange Filling for Above. is taken from the own. pull the two layers apart just before serving, Cut fruit in small pieces; to two or three large oranges grated rind; spread on shortcake and cover with powdered shortcake coeoanut may be used. the same. Berving at once. and treat add I gpoonful of I'ut on top If liked, a sprinkling of grated sugar. Mi;s. O. B. ROBINSON. 74 SUPERIOR COOK BOOK COOK WITH GAS. HPHIS advise has been heeded by hundreds of thousands of house keepers throughout the country, with the result that having once used gas they will not be without it. Pay no at- tention to those who tell you "Oh! gas is expensive." In a large majority of cases they belong to one of two classes: Persons who have never used it, or to persons who, using gas, they can would intimate that afford a convenience that you Seek advice only from can not. those whom you know to be careful housekeepers. (}ASOFFICE, "?SBtSS"* SUPERIOR COOK BOOK 75 Breakfast and Luncheon Dishes. 'And itn'n to breakfast with what appetite you have." SIIAKKSI'KAHK. "<;Ive nomore to every truest Qlve him always of tin- prime, Pope. Than be is able to digest. And bin little am time." How to Prepare Grape Fruit. Out the fruit in half. With a sharp knife remove Sprinkle with powdered sugar. center, and loosen each section, bo thai spoon. fore using. the white pulp from the the fruit can easily be removed with a This should be prepared several hours he- Miss Hditii GraT. Plain Hominy Take 2 cupfuls of hominy grits and wash well. Cook in double-boiler with 4 cups water. Cook until soft when water will lie mostly absorbed. Mrs. Thomas Egg Omelet. llai;m:y. Washington, I). ( Beat the yolks and whites of (i eggs until very light. To the yolks add 12 tablespoonfuls of milk, some salt, then add whites. Melt a piece of butter in the frying pan, add eggs and hold over fire for a few minutes, shaking pan constantly to prevent pan sticking. Place in hot oven in a Jewel Range until slightly brown, fold over and serve immediately, or it willfall. Mbs. EL C. Cooi.ky. Foamy Omelet. Separate the whites and yolks of I eggs, to the yolks add y% a teaspoon of salt and a saltspoon of pepper and heat until smooth. Add 4 tablespoons of milk, slightly warmed. Beat the whites until stiff and fold them into the yolks so that the whole shell shall be puffy and light. Have in a frying pan a tablespoon of melted butter, pour the mixture in and cook slowly until the underside 'becomes brown, shaking the pan to prevent sticking. This will take probably •'! or 4 minutes. Then the pan on the grate in a hot oven in a Jewel Range about a moment to cook put the upper surface, fold double and serve immediately. Either chopped parsley,, bam, tongue, chicken or tomatoes may be added to any plain omelet before turning. cheese, Mrs. E. E. Scribner. Break 8 eggs in a bowl, beat slightly, add salt and pepper and Itablespoonfuls size of a walnut in frying pan. when of milk or water. Put a piece of butter Omelet with Peas. 76 SUPERIOR COOK BOOK =Ishpeming Steam Laundry*** AND DYE WORKS. NEEDHAM BROS., PROPRIETORS. to cook loosen it around the edge melted pour in the egg. When the egg begins with a knife. When set fold over and turn upon a hot platter. Have ready 1 can Four these hot over of peas, welldrained and seasoned with salt, pepper and butter. the omelet and serve at once. Mrs. W. E. Powers. Baked Omelet. I'oil1 pt. of milk, melt in it 1 tablespoon of butter, a teaspoonful of corn- flour, mixed smoothly in a starch and a tablespoonful of Dousman's Besi Patent little milk; pour this slowly on the yolks of S eggs, which have been beaten 3 or 4 then add the whites of the eggs beaten minutes, and stir very fast until well mixed, to a froth, and pour all into a hot buttered dish. Bake "2't minutes in a Jewel Range until it has risen very high and is of a rich brown color. Serve directly. MBS. E. E. ScIiIBXET!. Potato Omelet. First bake 1 large, mealy potato, remove the inside and rub through a wire -ieve. Mix in the beaten yolks of '¦'> eggs, a few drops of lemon juice, heaping salt- spoon of salt and a shake of pepper: thing, stir in lightly the whipped whites of the eggs. Heat V'-z ozs. of butter in omelet pan: pour in the mixture. Fry gently until the bottom is a pale brown, then, in a quick oven in a Jewel Range, turn over half, brown the top. Turn it onto paper, sprinkle with chopped parsley, place on a dish and serve at once. last Baked Eggs. Sprinkle fine dried bread crumbs into buttered baking dish, pul in a layer of into slices and a layer of cream sauce. Alternate crumbs, hard-boiled egg and sauce, having crumbs on top until yon have desired quantity, and bake a short time in hot oven in a Jewel A good luncheon dish. eggs, cut range. Mks. I-]. ('. COOLBT. Pressed Eggs. then drop in cold water and shell quickly. Chop in a square Press Boil egfrs 15 to 'H) minutes, line and season tillwhile warm and set away in a cold place. to taste with salt, mustard and cayenne pepper. Serve in slices on lettuce leaves. Miss Edits Bboad. Egg Croquettes. Make a same of a !/4 of a cupful of butter, % cupful Dousman's Best Patent Hour. 1 cupful chicken stock and Vj cupful of cream; add salt, pepper and 12 hard- boiled eggs, chopped, and parsley chopped line. Form into croquettes: egg and bread crumb and fry in hot fat. Serve in nesi of parsley. Gertrode (Cruse. Hard-boil (ieggs, remove the shells, cut them into halves lengthwise :take out the Japanese Eggs. SUPERIOR COOK BOOK 77 yolks and mash them: add a tablespoon ful of melted butter and :isardines nibbed toa paste, a dash 9f red pepper, '¦_. a teaspoonfu] of Bait; mix, form into balls, and lill into the space ineach white. Have ready 1 cup of carefully boiled rice, form it into a mould in the center of a platter, sink the eggs down into the rice, and stand the platter over hot water while you rub togei her 2 rounding tablespoonfuls of butter and flour. Add y2y2 a pt. of stock and [-_, a pi. of mill<: stir 2of Dousman's Best Patent teaspoonfu] of salt and a dash of red pepper. until bojling; add a level Strain this over the eggs and rice, dust with chopped parsley, and serve very hot. Fritters Three eggs. 2 teaspoons of baking powder, Icup of milk, pinch of salt. 2 cupa of Dousman's Best Patent flour. Drop from spoon in hoi lard. Mks. A. W. Haidlk. Plain Fritters. One cup sweel milk, 1 pt. Dousman's Besi Pateni fuls baking powder. Drop by the tablespoon into1 the smoking hot lard. maple syrup hot. Mi;s. A. \V. ,Mvi:i;s. flour, 2 ''ti^. ty% teaspoon- Serve with Hominy Fritters. One pt. cooked hominy grits, 2 eggs, and a little salt, 1 taWespoonfnl Dons- niiin's Best Patent flour. Drop in hot i';iiand serve with maple syrup. Mits. Thorn \s W \i.ii:i;s. Three tablespoons Dousman's spoon salt, dash of cayenne. tepid water. Then •"> white beaten to a stiff froth :drop into hot Rub well Cheese Fritters. L. tea- \-j cup of tablespoons of grated cheese with yolk of 1 egg. Lastly the flour. 1 tablespoon butter, ' together and stir in by degrees V«>\ Patenl fal in spoonfuls and cook ;! minutes. Gertrude Keuse. Corn Fritters. Grate 1 do/, ears of corn (or you can use canned corn), add ' ¦_¦ cup of sweet milk, i/3 cup melted butter, a little salt and 2 eggs; sifl in ju inch thick. into pieces 3 inches long and 2 inches wide. Roll these When cold and stiff cut Cook carefully first in cracker crumbs, in boilinghot lard and when nice color take out and place in oven in a Jewel Range 4or 5 minutes, sprinkle with powdered sugar and serve immediately. The cream should he made the day before it is to be served to he successful. then beaten eggs, then cracker crumbs. Miss. E. C. Cooley. Cheese Straws. Two ozs. of butter, ".' ozs. of Dousman's Rest Patent Hour. 2 ozs. of bread crumbs, 2 ozs. of cheese, grated, Vi *w>^ saltspoon of mixed salt and cayenne. Mix these ingredients into a paste, and rollit out a quarter of an inch in thickness; cut it into narrow strips, lay them on a sheet of paper, and hake for 5 minutes in a Jewel Range. Serve cold, hut very fresh. Mrs. MoiTXE. Cottage Cheese. Place pan of thick sour milk, not more than a day old. after souring, on back of Jewel Range and let it scald (not boil) until it separates. Strain through cheese- cloth bag until dry. then add pepper, salt and. plenty of sweet cream. Mix well and place in moulds. Mus. T. H. Bakgh. Delicacy for Lunches. Two eggs beaten separately and very light. Stir in Dousman's Best Patent sifted flour until it can he rolled out on moulding board. Roll as thin as possible and cut in strips an inch wide ami an inch and one-half or two inches long. Fry a delicate brown in very hot fat. Sprinkle either powdered sugar or salt as you take them from the fat. Kat soon after frying. Very nice for lunches or high teas. M,.s. Mark Ki.i.iott. Fruit Sandwiches. Make a syrup of 1 cup of granulated sugar and :> tablespoons of water. Chop i/o cup of figs and y2y2 cup of dates together. After the syrup has come to a boil, add the fruit. Then spread the fruit between Long Branch wafers or bread sliced thin. Aw Campbell. Ham Sandwiches. Take yolks of 2 hard-boiled eggs. :! tahlespoonfuls of prepared mustard and % lb. butter :put this all together and stir to a cream. Spread your bread with dress- ing, then spread with fine chopped ham. You can make them much thinner if you spread the cream sauce before you cut from the loaf. the slices Mrs. John Power. One-half cupful chopped dates, ful rich cream. Make paste of dates and .ream, add nuts. or white bread. Date and Nut Sandwiches. ' ¦_, cupful chopped English walnuts. V:> cup- CTse with whole wheat SUPERIOR COOK BOOK 79 Strawberry Sandwiches. One-half cupful strawberries, 3 tablespoonfuls pulverized sugar, 1 tablespoon- vanilla extract. Work the butter until creamy, add the ful butter, y% teaspnonful sugar gradually, beating well, stir in vanilla and spread the mixture on unbuttered slices of white bread. Baked Beans. Soak a qt. of small white beans over nighi Slice the berries and place between to cover and ' ¦_• a galtspoon of soda. When the water be- the slices of bread. with enough cold water gins to boil pour it off at once and put beans and let cold water in colander run over then until they are thoroughly chilled. This keeps them firm. Pu( 2or 3 slices of salt pork in the bottom of the bean pot, on top of which lay a good-sized in the beans, put y$ or :;( of a Ib. of salt pork on the top. then pour whole union, a saltspoon of ground mustard and 2 spoons of molasses. Add a teaspoon of salt, Cover with cold water and |iiiiiii a slow oven and hake in a Jewel range from 8 to it is boiling and do not 10 hours. add water within an hour of serving. As the water boils off add more but be .sure thai Mrs. A. .1. Yr\<;nuTii. I'm over the fire in cold water. Miss Sweet's Baked Beans. scant One i|t. white beans, 1 Ib. dry salt pork. from the beans and wash thoroughly. remove all foreign substances and cover with cold water and lei them nut in a pan. pour od more hoi water, molasses, Put part of the beans cover with water, place in hot oven, covering poi closely. needed. Two tablespoons ofcatsup may be added ifdesired. In the morning as early as possible in kettle the pork. Skim teaspoon of salt, 1 tablespoon then ii little pepper. in earthen pot, then the pork, then the remainder of the beans, re water as range until night. Do not add any water the hist hour. just come to a boil; also parboil dissolved in hot water, teaspoon of mustard Bake in a Jewel then '¦. Mbs. Atwki.i.. Pui I'ut ii 80 SUPERIOR COOK BOOK Foster s Receipt. THE NEW WAY PAY CASH— TRADE AT THE NEW STORE. We cut the prices and save money for you. Ifwe don't sell you your goods, we both loose money. FOSTER'S Main Street and Cleveland Aye. Dundon Block. Pure Sweet Cream Silver Creek Creamery Pasteurized Butter is the highest grade ofbutter that can be produced by the best methods, ft is made of pure pasteurized cream. M A N U H A C TT" R X D B V RIPON PRODUCE CO. RIPON, WIS. SUPERIOR COOK BOOK 81 Chafing Dish Dainties. "I'm quite ashamed To eal bo much 'ii*might;rude but »U'i so cood!" Pope. Creamed Chicken. 1 can French peas, One cup cold chicken, cvi into squares, or 1 can boned chicken. 1 can mush- butter, 2 tablespoonfula and flour in chafing dish, and add ami pease: conk Is<-.-! Pateni Sour. Melt butter 1 |>t. cream. 1 tablespoonful rooms, Dousman'a cream, stirring until it lnr several minutes, Then add chicken, mushrooms, to caste. Serve on toast if desired. thickens. and season .Miss Scott. Mis in charing dish the yolks of 2 eggs, 1 teaspoonful of anchovy sauce. '.. cup Creamed Shrimps, let Serve on toast. them gel hot. not allowing the egga Miss Scott. to in '/¦> pt. of shrimps, Put I'se hoi water dish. cream. curdle. Eggs and Oysters. Beat slightly 6 eggs, cut up 1"' oysters moderately fine, ruh bottom of chafing -lust Serve on toast dish with anchovy paste, put in a good walnut of butter and scramble eggs, as they are turning thick, put in the oysters and stir until cooked. lightlyspread with anchovy sauce. Edith M. Wright. Welsh Rarebit One-half Ib. cheese cut very fine. Wei chafing dish with cream, add piece of slowly, alternately is melted :add 1 teaspoonful of mustard, a to taste. Sift with spoon and cook until it will butter size of a hickory nut. heal butter with a little cream, until all the cheese dash of cayenne pepper and salt not string. Serve on crackers or toast. to boiling, add cheese Jessie RO6BBB. Welsh Rarebit. One tb. rich American cheese, pinch salt, dash .or two of paprika, V:? spoonful mustard. •L, glass ale, 1 egg. Put into blazer a piece of butter the size of a walnut. Add chees" which has been cut in very small pieces. Let melt well then add the Put in the ale next, but be careful and add gradually. salt, paprika, ami mustard. el of a fine, smooth rarebit. Lastly, just as you are ready to serve, This i- add (also gradually) the egg, beaten veil. Serve on toasted bread or crisp crackers. This amount willserve 1! people. Mbs. \\. 11. Hopkins, — When You Have a Bad Cough = SUPERIOR COOK BOOK 82 and all stuffed up, so hoarse you cannot speak; try a bottle of TILLSON'S SYRUP OF TAR AND WILD CHERRY, IT WILLL GIVE YOU IMMEDIATE RELIEF. 25 AND 50 CENTS. POST OFFICE BLOCK. Cheese Fondue. One tablespoon butter. 1 cup milk. 1 cup dry bread crumbs, 5 cups cheese, "' sail and cayenne. Melt butter, add crumbs and milk; eggs, 1 saltspoon mustard, when mixture is hot, add cheese and condiments. When smooth, add yolks of eggs slightly beaten. Edith M. Weight. Serve on toast. Shrimp Wiggle. Two heaping tablespoons of butter, 1pt. of milk. 1small teaspoon of salt. 1 i/> can French peas: tablespoon of Dousman's Best Patent add a dash of cayenne. Melt butter, add flour, then milk;stir until smooth. When boilinghot. add shrimp, peas, salt and pepper. Mrs. A. Smith, Lansing. flour, 1 pt. of sin-imps, Lobster Force. Two cups lobster, 1 tablespoon butter. 1 tablespoon Dousman's Best Patent \U teaspoon sail, flour,1cup cream, 1tablespoon chopped parsley, 14 of a nutmeg. eavenne. yelks of :> hard-boiled eggs mashed line. Make a white sauce, add yolks ill'eggs, parsley, nutmeg, salt and cayenne, and lastly the lobster meal cur in small pieces. Edith M. Weight. Grilled Sardines. One small bottle of catsup and one box sardines. Heat dish, then put in the sardines, being careful wafers. the catsup in chafing to remove all the oil. Serv« 011 salted Gehaldine Scott. Oyster Rarebit. Remove hard muscles from y2y2 pt. of oysters, parboil (chopped). Melt butter, add cheese them in their own liquor until edges curl and remove to hot bowl, 1tablespoon butter. 1 saltepooD mustard, 1 saltspoon salt, cayenne, 1/, lb. cheese and sea- soning. Beat 2 eggs slightly, add to oyster liquor and gradually stir into melted cheese. Add oysters and serve on toast. - One lb. of American cream cheese. 14 pt. of milk, 1 tablespoon of butter. (beat very light), 1 teaspoon of salt, a dasli of cayenne pepper. When milk salt, pepper, and eggs when is thoroughly dissolved. Stir constantly. eggs and butter are almost at boiling point, add cheese, cheese Rdith M. Weight. Welsh Rarebit. Mas. MjHEB. This is a welsh rarebit, with a poached Golden Buck. egg on top of it. Mas. F. 11. EUiskey. One and one-half cups of veal (ground). 1 cup of cream. 3 tablespoons ol Gypsy Pot-Pourri. SUPERIOR Cook BOOK 83 (grated), 2 tablespoons of walnuts (ground), 1 tablespoon of Dousman's Best flour (dissolved ina littlemilk), (^ teaspoon of salt, iteaspoon of pepper, 1 cheese, walnuts, salt, ' then veal, cream, I'ui butter in pan, cheese Patent tablespoon of butter. pepper and flour. Mns. Smith, [jansing. Eggs and Cheese. Six eggs, 3 tablespoons of grated cheese, I large tablespoon of butter, 1 tea- spoon of onion juice. 1 sa&spoon of paprika and a Mule salt. Mix the cheese, but- ter, union, paprika and salt in hoi pan and Mir until the cheese Break the Elaine of lamp and the eggs into a bowl and whip, pour them into cheese, stir until done. Florence Randall. Serve on toast. is melted. reduce Smothered Ham. I*ut a little butter in chafing dish (remove liol vrater pan), then ham. Cover tightly and cook 3 minutes, turn and conk 3 minutes. Serve ai mice. Mus. A i.m \ Sm rni. Lansing. Pigs in Blankets. One i>t. el oysters, J4 "'• bacon, toast. Drain and wipe nice Large oysters. in each slice of bacon :fasten together with Cut bacon in thin slices and pin 1 oyster tooth picks. Cook in hot blazer unlil bacon is crisp and serve on round pieces of toast. Florence Randall. Lobster a la Newburg. l'ut 2 OZB. butter been broken in small piece-, and freed from hone, cream, 3 drops tohasco sauce and 1 ounce- --hern wine. then add 2 egga well beaten. in chafing dish. When melted add 1 can of lobster :. cup of sweet Cook :s minute- bui do not boil. Then add four over this - Serve hot. that ha-- 84 SUPERIOR COOK BOOK For Fine FURNITURE 2222 WILLIAMLEININGER. GEORGE E. VOYEK, Proprietor. RATES 82.00 AND 52.50. jjfc A. H. FORDYCE. W^M. r\- -3%~".. ""^ ~" ROADSTERS A SPECIALTY. PSC ' .'^l^ Lame and Interfering HOrses Carefully Attended to. 11l FRONT STREET. ISHPEMING. SUPERIOR COOK BOOK 85 Pies. "No soil upon earth Isso dear to oureyes Ajthe soil we first siIrred in terresi rial pics." lIUIMKS. Puff Paste. One <|t. Dousman's Besi Pateni Mix thoroughly .'> eggs beaten lard with spoon. Roll out, pui :; again. This willmake four pics. flour after it ia sifted, I teacup lard, very cold. together and little pieces of ice; stir into flour and | cup of butter on, sprinkle flour over all and roll Puff Paste. teas] is best), 1 Ib. butter One II). Dousman'B Besi Pateni flour (winter wheat iifulof sugar, % teas] (well put into tin' Hour with '¦_, washed in ice water until it is like putty). Take a piece of butter size of an egg and 'L. white of an egg; add I•. cup ice water gradually, knead well, then make into littleloaves. Roll .llways mil these out ami place ihe remainder of the butter between. from yon. (oi- part butter). ' :. teaspoon salt, 4 tablespoons of ice water. Work all together One lull measuring cup of Dousman's Best Patent Fold 8 ihues. Mrs. John Power. Pie Crust for One Pie. flour, ]:; cup of sweet nl'iil salt. (except water) tilllike cracker crumbs, then add water a little at a time. lard Mi:s. Myers. Pie Crust. Two and one-half cups Dousman's Best Patent Hour. 1 rounding cup lard and butter mixed. 1 level teaspoon baking powder, salt. Mix shortening well through the flour, then add just enough cold water to wet it up. handling softly. This makes 'I pies and Iextra crust. Mrs. Atwej-l. . Butter Pie Crust, One small pt. of Dousman's Best Patent large V-: cup butter. Mix with cold water. of salt, flour, 1 teaspoon baking powder, pinch Mus. Knickerbocker. To Make Suet Crust. Select leaf or tender suet: and to each pt. allow an equal quantity of sifted Dousman's Echo pastry Hour: add a teaspoonful together. When well mixed add sul'icient ice water of salt :chop the Hour anil suet to make a moist but not wet dough. Put a little water here and there, never putting it down in the same place :stir constantly until all parts are evenly moistened. This free it from membrane, measure, 86 SUPERIOR COOK BOOK crust tarts or as a crust rolled about Y4 of an inch thick may be U6etl over apples or fruit for fruii for meal pies or pasties. Mrs. X. W, Krogman. Rhubarb Pie. Peel and cut rhubarb in small pieces and place in the tin. vising a lower crust: sprinkle a cup <>f sugar over it am! take another half cup of sugar mixed with 2 flour and cover over this: place pieces of but- tablespoons of Dousman's Best Patent ter on and cover with top crust. Make all fruit pies in this way. varying amount of sugar to the kind of fruit used. Mrs. Atwell. Rhubarb Pie. Take pie dish to he \\>v<\ and Mash and slice the stock until you have it rounding full. Then pour boiling water and let stand 10 minutes. Drain well, then add 1 cup of sugar and •'! square crackers rolled very line, just a pinch of salt and a little grated lemon peel. This is one of the nicest rhubarb pic recipes 1 have ever tried. illiS. I'XRUH. Pie Plant Pie. Two cups of pie-plant shaved fine, yolks of 2 eggs, 1cup of sugar, 1heaping tablespoon of Dousman's Host Patent together and let stand an hour. Bake with one crust and when baked spread the stiilly beaten whites of two eggs lightly over the top of a meringue, Mrs. Seymour Holly. flour. Heat Pie Plant Pie. Line a tin with paste and bake. Stew pie-plant with BUgar, small piece of but- jells. When cold and just before serving pour into crust and ter, until it almost cover with whipped cream. Mrs. A. [f. Barber. Green Tomato Pie Peel and slice green tomatoes, allowing for 1 pie 4 tahlcspoonfuls of vinegar, 1 Bake slowly with 2 :! of sugar, and flavor with nutmeg or cinnamon. of butter, crusts in a Jewel Range. Cranberry Pie. Chop finely together 2 cupfuls cranberries and Icupful seeded cupfuls sugar, and cupful water, and sprinkle a little Dousman'g over the berries. in a deep pie tin in a Jewel Range. Bake in 2 crusts raisins; add 2 IScsl Patent Hour Chocolate Pie. One coffee cup milk. % coffee cup sugar, 2 tablespoons grated chocolate, yolks ol :: eggs. Heat chocolate and milk together in double boiler; add sugar and yolks beaten together to a cream, cook until thick stirring constantly; add vanilla, pour the mixture in a baked crust and pu< on meringue, made of the whites of the eggs. Miss Burgess. Four taMeapoona sugar, starch, yolks of two eggs, 1 pint wafer. Whip white.- of two eggs 6 tablespoons grated 2 tablespoons for the top. corn Mus. Jambs Tookeb. Chocolate Pie. chocolate, Strawberry Pie. Line pie tin with good pastry, prick with a fork and bake in Jewel Range. Cover pie ahake plenty of powdered sugar over berries I- ill with strawberries, with whipped cream, use plenty of cream and serve eui like pie sweetened; MBS. (.!. (i..lon NSTON". SUPERIOR TOOK BOOK 87 Miss Sweet's Lemon Pie. lemons, I cup sugar, One and one-half 1 cup boiling water, 2 eggs, butter size of an egg. Two heaping tablespoons of cornstareh. Boil lemon, sugar, water and butter together and add moistened eornstareh ;sei iioff the stove I minute and stir in beaten j'olks—use whiles for meringue. Lemon Pie with Two Crusts. For small pie: Take 1 cup of sugar, 1 tablespoon of Dousman's Besi Paten! tablespoons water and 1 lemon Iliiui-: mix together and add 1 well-beaten sliced in thin small pieces. Mi;s. w. 11. Johnston. egg, i'< Lemon Pie. One and one-half cups sugar, 1 tablespoon of eornstaivli. 2 small cups of boil- to cool. set two whites ing water, butter size of a walnut and a pinch of salt. Boil until clear, Then add 1 large lemon, a little of the rind grated, 3 eggs. Separate for frosting. Bake in a quick oven in a Jewel Range. Mrs. J. A. Bbtdbn. (me cup sugar, juice of I large lemon, yolks of :! eggs, ".'rated raw potato: mix. Pour into pan lined with cruel and bake in a Jewel 30 minutes. Whip the whites of •'! eggs with 1 tallies] Spread on top and brown. ' L. cup water. 1 large range nful of pulverized sugar Mi;s. Geo. BaMPOBD. Lemon Pie. slks. M. \. Outhwaitb. Lemon Pie Filling. The juice of :> lemons ami a littlegrated rind. :> cups sugar, '.' cups water, ' L. asure' yolks of 6 eggs, a piece of but- cup Dousman's Best Pateni Hour, generous ter the size of a large hickory nut. Stir the butter, sugar, dour and rind together. Add the juice, the well-beaten yolks of the eggs and water. Cover with the whites of the eggs well heateu and a little powdered sugar added. 'This will make two M iss T". Ropes. pics. Lemon Apple Pie. One lemon. 1 cup BUgfir, 1 cup cold water, small round crackers; peel lemon. removing all the white inner skin, slice very thin. Cover the bottom crust with the crackers; splitcrackers, one layer laid closely. Add the sliced lemon, laid over add the enp of snpir sprinkled evenly over the lemon : add one cup of cold water range like apple pie. carefully over all. Cover with top crust and hake in a Jewel To he eaten fresh. MBS. M. M. RaMSDELU Apple Lemon Pie. One pt. hoi water. % cup sugar, 1 teaspoon butter. 2 eggs, 'i tablespoons corn- starch, pinch of salt. 1 grated rind and juice of one lemon. 1 grated apple. Line the pie tin with good rich crust and put in Jewel then make the filling and let it cool. Use the yolks for fillingand the whites for top. range and hake, Mary Bourcier. Raisin Lemon Pie. One cup seeded 1 ¦_. cup sugar, flour. Boil water and thicken with flour first, then add oilier ingredients. a Jewel Range with two crusts. raisins. 1 cup cold water, grated rind and juice of 1 lemon, tablespoons melted butter. 2 tablespoons Dousman's Besi Patent Bake in Mbs. Thomas Pellow. ¦.' FigPie. One-half cup figs, chopped fine, 1 cup water, 1 bup sugar, 1 cup apples, chopped, Boil miiilthick. Whites tablespoon eomstarch. 'L> lemon, 1 small yolks ill ¦' eggs, of eggs for frostipg. 88 SUPERIOR COOK BOOK Jelly Pie. One-half cup of jelly, % cup of butter, U cup each of cream and sugar (if each of Dousman's Best Patent sour jelly use 1cup of sugar), 2 eggs, 1 teaspoonful flour and vanilla. Cream butter and sugarj add eggs well beaten, cream and jelly; lastly, put in flour and vanilla. This filling is for 1 pie and is very delicious. Miss MrNXIK WITT. Cream Pie. Two and three-quarter cups sweet milk. 1cup sugar, yz cup Dousman's Best in double boiler. Patent flour, yolks of 2 eggs. When cool, add 1teaspoon vanilla. Fill a baked crust with above and cover with meringue made of the whites of 2 eggs beaten stiff with witablespoons sugar. Brown in Jewel Range. Cook milk. Hour, eggs and sugar Mas. W. H. Andebson. Cream Pie. Two cups of rich milk.2 rounding tablespoons of sugar, 2 rounding tablespoons (yolks). of Dousmairs Best Patent When cool, add 1 teaspoon of vanilla. Meringue. —Two eggs (whites). 1 tablespoon of sugar, 6 drops lemon extract. flour, 1 rounding teaspoon of butter. 2 eggs Mrs. (i. Miner. Brown very lightly in the oven in a Jewel Range. Cream Puffs. One-half cup of butter (scant), 1cup of water. Bring to a boil and add 1cup of Dousman's Best Patent Hour. Cook 2 minute.-, stirring thoroughly. Remove from fire and beat in 1 eggs —one at a time—drop on buttered tins and bake 35 Filling.—Scald 1 pt. of milk. Mix i/. cup of sugar, scant 'v cup of Dous- minutes in a moderate man's Best Patent flour. I•> saltspoon of salt, ieggs, and add this to hot milk. Cook ii of jelly. Mi;s. Spboul, Chess Cakes One Hi.sugar, and boil L5minutes *¦/¦> pt. of water. Boil L5minutes in double boiler; add \-2 Ib. of longer. Add \/iIb. of butter, yolks of I eggs, well cocoanui beaten. Take from fire and add well-beaten whites of I eggs. Killpatty pans lined with rich pastry. Bake lightly in a Jewel Range. Eccles Cakes. Mus. John Powbb. ' One cup of currants, this into pieces :i inches Bquare. 1 cup of granulated sugar, 1 cup of finely chopped lemon peel. !piece of butter the si/c of an egg (large), Iteaspoon of cinnamon, s tea- spoon of ginger. Work these to a paste. Take puff paste, poll it V| of an inch thick. Place some of the fillingmi each square and Cut to the opposite corner, making a triangle. take the corner nearest Press down with palm of hand, brush top with. water, sprinkle with granulated sugar, being careful Bake in a moderate oten in a Jewel Ranged the edges are fastened Mrs. Oeo. Fisher. \<>n and fold over securely. New England Dried Apple Turnovers Soak apples until soft, cook until soft enough to put with lemon ami sweeten with sugar with cookie cutter, roll thin, drop 1 tablespoonful of dried apple sauce in center, once, pinch edges through colander, season to taste. Make dough as for any doughnuts, cut turn together very carefully and fry in hoi lard. MKB. 11l 111. 1MG 1)1K. Two cups grated cheese, :;, cup Dousman's 'L. cup warm water. Work butter I'.c-t Patent and Hour together, beat all together, roll <>ul and cuj in narrow strips and hake in a hot oven in a Jewel Range to a light brown. Cheese Straws. i;. cup butter, cayenne flour or enough to roll as pie crust, Mas. .1. E. Soess. to taste. For timbale shells. u>i' '¦_. a pint of Dousman's Crust for Timbale Shells. L. a teaspoonful of salt. ' ¦_. a teaspoonful of sugar and 1 table- I'est Patent Hour, a generous gill of milk. ',' eggs, ' the eggs until light and then add the milk to them. spoonful of salad oil. Beat to a smooth batter. Add the other in- Pour this mixture onto tic flour and heat gredients 2 minutes longi r. Put and beat the timbale iron in a kettle of hot fat ten minutes. Lift the iron from the fat and turn it over, to drain all the for about Have a pan lined with brown paper and drop the tim- grease from the timbale. bale into this. Continue this process until all the hatter has been cooked. These shells willhe found delicate crisp cups. Arrange the shells on a dish and put into each a heaping tablespoonful of any kind of meat or fish cut into dice and heated in a delicate sauce. the kettle of fat :with the right hand liftthe iron from the fat and dip it into the hat- ter, coating the iron about an inch deep with the batter. Return the iron to the fat and cook the batter until it is a delicate brown. It will take about 1 minute. Take the bowl of hatter in the left hand and hold it near Puff Paste for Tarts. One cup of Dousman's Pest Patent flour. 1 cup of lard. 1 teaspoonful of sugar 1 teaspoonful of baking powder. Iteaspoonfuls of water, white of 1 egg. Mix and set on ice 1 hour. Mils. 11. F. HaNDFORD. English Tarts. Roll out puff paste as for pie crust and cut with biscuit cutter. To fill, take 1 cupful seeded raisins, juice and grated rind of 1 lemon. 1 cupful sugar and 5 lij^s: chop figs and raisins, mix with sugar and lemon, place a spoonful on one side of 90 SUPERIOR COOK BOOK each round of crust, fork, bake 20 minutes told ovet and wet «dges and pinch together, prick top with in a .lewd Range. Mi!*- Girzi. Sand Tarts. Two cnjis sugar, 1 cup butter^ :> cups Dousman's Besi Patent Hour, 2 eggs, leav- spread white of egg on lop. ing mil the white of one sprinkle with cinnamon and sugar and press a blanched almond in the center. Mrs. Eddy. liollout thin, cut iiisquares, Date Torte. Four eggs, 1 cup sugar, 1 pinch salt. 111). of dates. 1 lb. walnuts, large cup of flour. -.' teaspoons baking powder, Heat yolks ami sugar very hard, add well beaten then add the Hour (and if not stiff.enough add little more) whites, and sail to taste, and bilking powder, lastly the dates and walnuts chopped very coarse. Mes. S. H. Holly. Krummer Torte. One-half pound each of dau- ami walnuts cut 'h ead crumbs, 1 teaspoon baking powder. ii eggs. -i lb. sugar. 3 Beat yolks and stir tablespoons in the above ingredients. Add beaten whites last. Bake in 2 sheets in Jewel Kange slowly for 30 minutes. When cold crumble and cover with whipped cream, flavorad and sweetened. in small pieces, Mbs. Klkxxer. Kartoffle Torte. Four eggs. •> 1 teaspoon of cinnamon. cooked the day before. ciip~ sugar. 1cup butter. |cup milk. ] lb. almonds, rind of a lemon, Potatoes must be same as any oilier cake. I'm together M us. Klennbk. One cup sugar. cup water. 1 egg. little piece of butter. •.•:, cup vinegar, 1 tablespoon Dousman's Best Patent Vinegar Pie. flour, |4 MEB. BrADFOBD. One-half cup sugar. 1:. can of pumpkin. y% pt. of rich milk, 1 egg. beaten and added last. Salt, ginger, allspice and cinnamon to taste. Mi;s. A. W. llaidi.k. Pumpkin Pie. Pumpkin Pie. Pare the pumpkin, cut in small pieces, and stir in enough water burning: when soft strain through colander: 1 tablespoon of ginger, 1 teaspoonful of salt, 1 teaspoonful cinnamon, cups of sugar. This makes 2 full pies. 1 eggs well beaten. to prevent to 1 qt. of pumpkin add 1 c[t. of milk. '.' 1 nut meg. Mus. M. X. OITIIWLITE. Mock Mince Pies. One and one-half cups of sugar, I\U cups of molasses, '. o a cup of vinegar, Va cup of melted butter. icups of raisins and 2 cups of currants. 12 butter crackers to taste. rolled fine, 2 eggs. 1 teaspoon each of cloves, cinnamon and nut meg. Salt Hake 2 pies. Mas. Hopkins. Squash Pie. One qt. of boiled milk, 1 pt. of strained squash, 2 teacups of sugar. 1. teaspoon four eggs beaten separately. spoon of butter, melted in the milk. Add the sugar, salt ami spice to the then part of the milk. Mis well ami add the real of the milk, then the eggs of salt. Spice to taste, ginger, nutmeg and cinnamon, Dessert squash, last. Mus. Fowls. SUPERIOR COOK BOOK 91 Mince Meat. raisins, 2 lbs. of currants, Two lbs. of beef, boiled and minced, 2 lbs. of suet, cleaned of strings, 2 lbs. of seeded I (/£ "'• citron, 2 nutmegs, lemons. I orange, n- J'uls salt. 1 teaspoonfu] cloves, I teaspoonfu] I <|t. crabapple cider. Squeeze juice from lemons and orange, chop them fine and add the juice, [fbrandy is used loosen the top crust with a knife and mix from Ito 8 teaspoon fnls of besi French brandy in, then replace • > tablespoonfuls cinnamon, 3 tables] allspice, fi Spitzenburg apples, chopped, 3 lbs. of sugar, Mrs. Ropeh. crust. Mince Meat. Suppress all fibers and skin Prom l/£ Ib.beef kidney suet, chop it up very finely; \/n Ib. Smyrna 'L, Ib. currants ;chop 3 ozs. of citron, euf •'! ozs. cam lied orange peel into 3-1G 'L> i oz, allspice and ground ginger and | gill of brandy and the together and pui into ;i stone chop I,£, II). cooked OS heart; >n'i\ and pick L Ib. Malaga raisins. raisins, of an inch squares, pcd and chop line 2 lbs. apples. oz. ground cinnamon, i/joz. of powdered coriander peels and juice id' S lemons: mi\ all the ingredients crock, leaving iiin a cool place lor at seeds, l pi. cider, Iinll rum. ' i oz. grated nutmeg, ' least 15 days before using. Have 2 ozs. In-own sugar, ' I>K. .1. V \\i>i:vi:\ti:i,\ Mince Meat for a Small Family. Left-over pieces of meat for mince- spoonfuls of sugar, 2of chopped suet, i._, a cupful of raisin^ ' ¦_, a cupful of currants, For '! pies take 1 cupful of finely chopped, cold, cooked meal. Add ".' tablc- meat. V tart apples chopped line. '¦. a teaspoonfu] of cinnamon, a saltspoon of cloves, grated rind and juice of I lemon, and 'L. a pin! of boiled cider. roasi or steak may be used from either the English Mince Meat Without Meat One Ib. brown BUgar, IHi. suet. 1 Ib. raisins. I Ib. currants. IIb. sultana raisins, S large apples, rind of 2 and juice of I lemons, chopped. 2 teaspoons allspice, 1 nut- meg, 1 tumbler, any kind of sweet wine, sherry or brandy. Mrs. Green Tomato Mince Meat. !•'. I. \i:r.i>n \ m One pk. of preen tomatoes chopped line: drain off nearly all the wale)-, add 6 'Icupfuls of boiled cider :boil Ihours; then add .'! lbs. of seeded lbs. of brown sugar, and chopped raisins. 1 Ib. id' chopped dates or 1 can of red sour cherries. L. a nutmeg grated, a little pepper table- and salt. Boil 'L. an hour after all ingredients have been added. Will keep all spoonfuls of cinnamon, Win tor. '.' of allspice. 1 of cloves. ' ¦> 92 SUPERIOR COOK BOOK Jshe Cleveland-Cliffs Iron Co. ORGANIZED: 1849 Cleveland Iron Mining Co. Iron Cliffs Co. ...... 1864 Pioneer Iron Co. ..... 1857 . . . IRON ORE. PIONEER CHARCOAL IRON. Total product 1904 product to Jan. 1, 1905 Iron Ore. 18,732,632 1,069,263 Charcoal Iron. 822,135 64,130 Lands for Sale or Lease. OFFICERS: Win. G. Mather, President-Treasurer, Cleveland, O. J. H. Sheadle, Secretary, Cleveland, O. R. C. Mann, Auditor, Cleveland, O. M. M. Duncan, Agent, Ishpeming, Mich. Austin Farrell, Manager, Furnace Department, Mar- C. V. R. Townsend, Asst. Agent, Land Department, quette, Mich. Negaunee. SUPERIOR COOK HOOK 93 Puddings. Custards for supper, and an endless host ofother such tady-liko luxuries. "The Himir, iht- mitf.'ir. and IIn- fruil Commingled well,how well they suit. W'hrn they were well bestowed.*' Walnut Date Pudding. 1 cup of walnuts, chopped, Icup of Two large eggs, 1 cup of powdered sugar, fine, 2 tablespoons Dousman's Best I'atwt dour, l teas] nof baking Beal c^r^rs very light, add sugar, nuts and dates and lastly the flour mixed Pour over a I'ut cream on dates, cut powder. with the baking powder. Bake in a Blow oven in ;iJewel Range Ihour. glass of wine and cover with whipped cream. The wine may be omitted. 2 hours before serving. Mus. (ii:o. .1. M.\.\s. Tapioca Pudding. and let it boil 20 minutes or until it Soak '.. a cupful of tapioca point with the yellow rind of ' saucepan thick add a little more water. 'o hour in a pt. of cold water. Then pui if it becomes in too In a double boiler bring a (|t. of milk to boiling the yolks of i> /¦_> a lemon and a little salt. eggs with a cup of sugar, add them to the milk, stirring until smooth and creamy, from Bre and add the tapioca, but not allowing it to boil. When thick, remove blending thoroughly. the whites of the eggs to a stiff froth with three tablespoonfuls of powdered sugar and one teaspoonful Spread over pudding and brown lightly in the oven. The pudding of vanilla. requires no baking and is delicious. Pour it into a pudding dish. Heat is transparent; Serve very cold. Pineapple Tapioca Pudding. Miss Mmmi: Witt. it Beat Four lemons. 2 cups of sugar, 2 eupjg of cream, 1 can of grated pineapple, whites of 4 eggs. Heat eggs still' and then add the beaten cream and add to 1 cup of tapioca soaked over night and cooked previously. One-half of this recipe makes a good sized dish full. Mas. T. D. Hall. Cold Pineapple Pudding. Use canned pineapples, the sliced variety. I'ut one large slice at each sii a mould holding a quart, and cut enough of the rest of the fruit into small pieces I" fill a large cup half full. Fill another huge cup three-fourths full of juice and put on fire with the yolks of 1 eggs beaten and stir until it begins to thicken. Beat then add the half cup of cut pineapple and put aside to cool. Whip •{> tillsmooth, pt. cream until thick. Mix with the egg mixture. Fill mold and pack in ice and -alt tor :! hours. Mi;>. BILKEY. 94 SUPERIOR COOK BOOK Pineapple Tapioca Pudding. Soak 1 cup tapioca over night in plenty of water. In morning drain oil any remains: add 1/2 cup warm water, and cook in double boiler. When water that juice of 2 lemons ami one can of grated pineapple. almost clear, add 111 1 ¦_. cups sugar, Let boil up. remove from lire and add beaten whites of :; eggs. After "> minute? serve cold with plain boiled custard to which add y2y2 pt. whipped cream. .\h;s. 11. Jai:l>i:ck!\ Coffee Tapioca. Soak 1 cup of pearl tapioca 12 hours or longer; drain oil' water ami add 2 cups teaspoon of salt. Boil 1 hour or longer till of coffee, 1 scant cup of sugar, 1 -cant all tapioca is soft. Stir in '_. teaspoon vanilla. Mould and serve with cream. Mrs. C. V". If. Townsend. Chop quite fine ' A Good Dessert. 2 lh. of walnut meat- and Y2Y2 Ib. of dates, add 1 cup granulated the well-beaten sugar, 1 teaspoon baking powder. :! tablespoons of bread crumbs, Spread very thin in shallow yolks of 6 eggs, adding the whites stiffly beaten last. greased tins and hake in a Jewel Range. When cool it will fall and must he picked from the tins with a fork. Heap in a dish and cover with whipped cream. M.BB. E. COOLBY. Six apples chopped line. 2 eggs; 1 pt. breadcrumbs, 1 cup brown sugar, '- tea- si cinnamon, little cloves and^nutmieg. Mix.put in buttered dish. Bake in a Apple Pudding. Jewel Range 1 hour and eat with cream. Mas. \V. I.. N \so.\. Ripon. Prune Whip. One Hi. prunes stewed and put through strainer, whites of <> eggs (4 willdo). whipinto prunes, flavor either vanilla, rose, or almond, slightly;butter plain mould, in center of dish. Make a pour in mixture and bake a light brown. Turn out light custard sauce and pour round mould. To lie served cold. Angel food, lady-fingers or a plain sponge cake is nice with this. Mrs. Fox. Creamed Rice Pudding. Take 1 cup rice, wash and put on to boil in lots of water and a pinch of salt : do not stir. When rice is soft, pour off all the water. Whip 1 cup of sweet cream and stir into the rice, sweeten to taste. Sauce. Serve with eherr\ sauce. Pour off the juice from a can of cherries and put on to heat. When hot. stir in a teaspoon of corastarch wet in a little cold water. Mi;s. Spoblhy, tfegannee. Old Fashioned Rice Pudding rice, 1 qt. sweei milk. 2 tablespoons Four tablespoons sugar, piece of butter size of a hickory nut. a little*1ground cinnamon. range 8 hours in slow oven, the first hour keep padding dish covered and stir pudding often. About l•.• hour before done stir in a pond pinch of salt. When done this Bhould he of almost the eonsis rye with hard sauce. Bake in a Jewel very thii . Mrs. X nwiTtscAi.K. Brown Pudding. Two cups brown sugar, boiling water, 1 cup New Orleans molasses, before ii is put in the pfedding. Add 1 level : cups of Dousman's Besi flour, 1 cup size of a walnut. Melt butter butter teaspoon of soda stirred into molasses I'ateni SUPRRIOR COOK BOOK 95 until it foams well,1teaspoon of cinnamon, 1 teaspoon cloves. Iteaspoon allspice, 1 cup raisins, floured with sonic of the Hour that is measured. Steam •"> hours. Mi.'s. T. A. Felch. Peach Pudding, for this pudding. 1 se canned or fresh peaches ' Butler the outside of a teacup it with peaches and invert in the center of baking dish. Fill the space around either pared and left whole or sliced. Sprinkle the t'i-iiii with sugar and cover with a crust made with 2 cupfuls of Dousman's Best Patent Hour. 3 teaspoon We of baking powder and a pinch of salt; siFt and rub in two tablespoonfuls of butter. Add a beaten stiff enough to roll out on the hoard. Bake Range, li'this is done carefully, though whipped cream is a delicious sauce, peaches can be used in exactly the same way. egg to % of a cupful of milk and mix all together till 'L> hour in a hot oven in a Jewel turn the pudding dish upside down in a berry dish. as than the cup willhe full of syrup, which should lie i\ t heaping cup Dousman's Best tablespoons sweet milk. Mix all to- a tablespoon of the mixture in each They will look like sugar. Mrs. \". M. Van Atkex. Prune Pudding. and chop the primes. Beat pinch of salt. ' Boil y*lb. prunes until very soft and the juice all boiled out. Remove teaspoon of cream tartar. • ¦_. j-. add ' •_. cup pulverized sugar. Steam '¦_. hour. Tut into a dish with a cover and then set teaspoon vanilla. Add prunes at a time. Stir well. into the steamer. Mat cold, with whipped cream. M*s. If. L. RaMSDELL. the white stones little 96 SUPERIOR COOK BOOK Orange Pudding. Five sweet oranges, 1coffee cup of white sugar, 1 pt. of milk, yolks of :i eggs, 1 tablespoon ful of corn starch. Then slice the oranges and pour over them the the milk in a pot of boiling water and let it get boiling hot, add yolks sugar; set then the pcorn starch made smooth with a little cold milk. of eggs, well beaten, Stir all the time and as soon as it thickens pour over the fruit. Put on the icing. Mhs. Lizzie W. Tayloh. Bread Pudding. One cup bread crumbs, milk, grated rind of 1 lemon. ing: Beat 2 whites stiff, then add % cup sugar, oven to brown. \U cup sugar, yolks of 2 eggs and 1 white. "2 cups sweet lie careful not to bake much or willcurdle. Frost- then juice of lemon. Put in MRS. J. PoWEB. One-quarter cup butter, 1 tablespoon sugar. 1 egg. '' Raisin Puffs. Best Patent !/.hour and serve with sauce flour, 1% teaspoons baking powder, l/-> cup raisins. 2 cup milk, f cup Dousman's Steam in cups Mhs. B. R. Xei.sox. Cream Sponge Drops. Separate 4 eggs, add gradually to the yolks 1 cup of powdered sugar: beat until light; then stir in carefully the whites of the eggs beaten to a stiff froth, then 34 of a cup of Dousinnn's Echo pastry flour. Bake this in timbale cups: stand the Serve as soon as done, with an ordinary cups in a baking pan of boiling water. pudding sauce or soft custard. Mrs. Joseph Vandeventek. Tig Pudding. One cup of chopped figs. 1 cup of chopped suet. 1 cup of sugar. 1 cup of bread crumbs, 1 cup of wine or fruit juice. 2 well beaten eggs and a little nutmeg. Steam 1 hour in a double boiler and serve with lemon or wine sauce. Mhs. F. 11. Kaihkey. Fig Roly-Poly. then rub into it 2 heaping tablespoonfuJe flour. '._, of a teaspoonful of sali and 1 heaping teaspoonful of Pick over and wash 1 Ib. of figs, cut into bits and place in a double boiler with 1cupful of water. Cover and cook slowly until they can lie beaten to a pulp with 1 pt. of Dous- a spoon. Cool and flavor with a few drops of vanilla. Sift together man's Best Patent of butter. Mix to a soft baking powder, in a sheet hall an dough with cold milk, turn out on a'floured board and roll out inch thick. Spread with the fig paste and roll up tightly, pinching the ends well together. Place on a buttered pan. steam for %of an hour and stand in a hot oven ina Jewel Range lor •"> minutes to dry off. dered sugar and beat hard until very creamy. Work in gradually :> tablespoonfuls of thick cream and add sufficient vanilla to flavor. Stand the bowl in a pan of hot water and stir and beat until the sauce is creamy and smooth. Foijthe sauce, cream [¦_• of a cupful of butter, add 'I'"' a ('ul'"'' sifted pow- Serve at once. Black Currant Pudding. Boil for 80 minutes a scant cupful of rice in 2 cupfuls of salted water: add a tablespoonful oJ butter, half a cupful of sugar and a beaten egg and cook ."> minutes. then put Butter a pudding dish and line with macaroon crumbs or bread crumbs, in a half-inch layer of rice, then a layer of black currants which have been budded : so continue until all the rice is in ami a pint of currants used: cover with crumbs and pour over a teacupfu] of cider (sweet) :bake in a Jewel Range % of an hour in To those who a moderate oven; turn onto a platter and serve with custard sauce. likethe peculiar flavor of the black currant this will be I'ouud a delicious pudding. SUPERIOR COOK BOOK Little Orange Puddings. 97 Cream 1 heaped tablespoonfu] of butter and l cup of granulated sugar; add the well-beaten yolks of I eggs, the grated rind of 1 orange and I cup at orange juice and pulp. Stir in 1 tawespoonfuls of One cracker crumbs and 1 cup of milk, then add the whites of the egg, beaten with 'L. cup of sugar. into well-but- Pour tered cases or ramekins and bake quickly in hoi oven in a Jewel Range. Scald ."> cups milk, pom- over I1I 1- cup rolled cracker crumbs, add '/, cup cold Cracker Raisin Pudding. ' ? teaspoon each of salt and cinnamon, butter, i/. cup molasses. 1lb. seeded raisins, (i eggs beaten with I cup brown sugar. 4 hours: whipped cream garnish. ' i teaspoon mace, Bake in a Jewel Range Jerusalem Pudding. Chop fine J/; lb. dales, cover with orange juice; whip I pt. cream, coyer ' ;. boa ]._. hour. Have ready Itablespoons of rice of gelatine with \u cup cold water; soak I'ut cream on ice in a pan: Bprinkle over the rice '._. cup pow- cooked until tender. dered sugar, 1 teaspoon of vanilla :now put over the dates and orange juice, stand gelatine over hoi water until dissolved; strain it into the cream ;stir carefully until well mixed and slightly thickened; turn into a mould and stand away for 2 or 3 hours. When ready to serve the pudding, heap around it the plain whipped cream, dust thickly with almond- that have been blanched, dried and pounded fine. Mi:-. 11. L. Ramsdbll. Chocolate Pudding. ingredient, then stir in one small cupful of sugar, To a quart of boiling milk allow a pin) of grated bread, beating well before lidding the other three eggs and chocolate Savoring with a scant half teaspoonful <>f salt, two squares of unsweetened one teaspoonful of vanilla extract and a little ground cinnamon; pour into small custard cups nid bake set in a panful of hoi water Eor in a moderate oven: allow them to cool and then place directly on the ice until ready to turning them out on individual dessert plates, resting on a lace-paper doily. serve, Garnish each with a star of sweetened whipped cream. thirty-five minutes Mis- i.aii.'a W u.ii:i:-. St. Louis, Mo. Chocolate Pudding. teaspoonful vanilla. 1 egg. Melt chocolate One cup milk, 4 tablespoon fids sugar, 2 tablespoon fuls. corn starch, 1 square in double boiler slowly. and add to the return to double boiler, from stove, beat then stir into padding. \*t -land in cool place until chocolate. Add the milk, stirring all the time. Mix corn starch and sugar beaten yolk of the egg. cook until smooth and thick, stirring very often. Then remove the white of the egg stiff, add to it 1 teaspoonful sugar, Flavor with vanilla and pour into pudding mould. firm. Serve with whipped cream. This recipe will serve four people. Then add milk and chocolate, Mary Miner. Sour Cream Pudding. i_> teaspoon soda. 8 tablespoons of Donsman's Best Patent flour, 4 ejzj-s beaten separately, pinch of salt. Bake in a Jewel range 1 hour and eat with a rich sauce. Mas. T. A. Fbloh. One pt. sour cream. Graham Pudding. One cup of sou?' milk, 1 cup of molasses. 1 cup of raisin-. :i cups of Dousman's Steam 3 irately flour, 1 large teaspoon of soda, 1 egg and a pinch of salt. for steamed pudding: M.at white- and yolk- of :; IVst Patent hours. Sauce 98 until very light; add '- cup of sugar stantly until thick. SUPERIOR COOK BOOK to each, put in double boiler ami stir con- Mrs. Theodore Hall. Graham Pudding. One-half cup molasses. 14 cup butter. t/2 CUP 80UT >'ii"<. l% ('"l's graham Hour. Serve with Steam •"> hours. spice and salt. 1egg, 1teaspoon soda. 1 cup raisins, rich sauce. Mrs. Sedgwick. Graham Pudding, One cup molasses. 1cup sweet milk. y2y2 teaspoon cinnamon. 1 egg, 1 teaspoon soda, 1 teaspoon butter, 1 cup raisins, nutmeg to taste, a little salt. 1% cups graham flour. Steam in buttered pai Pudding Sauce. Mrs. H.Hakwood. - One coffee cup granulated supir. nutmeg, a little wine if liked. Cook i. wine when the sauce is cool, if at all. butter. 1 egg beaten light, % grated r, stirring all the time. Add the Mrs. H. Hauwood. Farina Pudding. One and one-half qts. of milk, 3 tablespooafuls of Farina. Boil milk with a little salt. When boiled, stir in the Farina slowly; let it boil up once or twice; sweeten take off the fire and when quite cool add ¦") eggs well beaten Flouring, turn into a pudding dish and hake in a Jewel to taste, add also vanilla. range ten minutes.. This pudding is delicious cold. Mrs. Duncan. (not separate), Rice Blanc Mange. Put into a double boiler •'! cups milk, pinch salt ami a scant % cup of rice. in cold water Cook until milk is absorbed. and dissolved by placing cup over the steam of the kettle. As the mixture begins sherry and ' ¦_. pt. of cream whipped to a stili' froth. Turn into a wet mold and sugar, 1 teaspoon vanilla and a wine glass of to thicken add y2y2 cup powdered Add ya of a box of gelatine, soaked set; away in a cold place. Mtts. I). I?. Bilkky. Chocolate Blanc Mange. Put one pint of milk in a double boiler. When hoi add two ounces of grated 'late or two heaping teaspoonfuls of cocoa. sugar. tablespoonfula of cornstareh with a little cold milk: add them oooth, turn into small individual Moisten three level to the hot milk and chocolate, stir until thii moulds and stand aside to harden. Serve cold with cream. a cupful of Add half Suet Pudding One cup of suet chopped fine, 1 cup of molasses. 1 cup of sour milk. 1 teaepoon- fulof soda, 1cup of raisins. :; cups of Dousman's Ke.-i Patent Hour, and a little salt. Steam 3 hours.. Sauce. Bring to boiling point 1pt. of milk, add :i tablespoonfuls of 3 eggs in, stirring all the time until it thickens. sugar, and beat yolks Flavor with vanilla or lemon. Mrs. Richard Matthews. Steamed Pudding. One cup suet chopped line. 1 cup raisins seeded, 1 cup molasses, 1 cup sweet milk. 3 cups Dousman'a Best Patent soda. 1 teaspoon cinnamon, '.. grated nutmeg. Mix suet and spiers, add soda, dissolved in a little warm water, to the molasses, put with suet'and spices, add milk and Hour and the raisins well Soured. sifted flour, 1 even teaspoon 1 teaspoon salt, 1 teaspoon doves, Steam :', hours. Mrs. I!. P. Bkokson. • SUPERIOR COOK BOOK 99 Two cups pousman's Besi Pateni 1 egg, a tc;i.-|i<)iinful of Boda, Tniii in suit your taste. Steamed Pudding. flour, i:. cup suet, i cup sugar, 1 cup milk, Steam-- 11- hours. Mrs. M itch i:i i.. Cabinet Pudding. Butter a mould well; line the bottom with raisins and citron cvi in fancy shapes, cover this with pieces of stale cake/then more raisins and citron, alternating with the cake until the mould is full to within an inch and one-half of the top. Mis in a bow] 3 tablespoons of .- of 3 eggs, until they are a cream. i jour this over then mix in slowly a pinl ol! milk jiii cake in the mold. Steam 1 \ '¦_, in ihe hoiling point, , sauce. ' Mhs. E. ('. ( «>iii.i:v. Scalloped Apple Pudding. l1l 1 Three cups apples chopped, nutmeg cinnamon, W teaspoon cuji water. Melt butter and add ¦ V, of the crumbs in the bottom of a buttered dish. with VL' sugar and spices, apples, sugar and spices. crumbs over thoroughly cooked. Cover 1 hour. ' L. lemon, Then ' . the apples. then add another quarter of crumbs Sprinkle limon and water over this, and put cad crumbs, I cup sugar, 'i teaspoon !¦:, nd lemon rind. Pot Sprinkle and remainder of 1' - hours, or until the apples arc res! of the the top. Bake in a Jewel juige and rind, Mrs. J. K. Sitess. Serve with (ream. ids butter, range Carrot Pudding. of brown sugar, 1 cup of currants, '. cup of chopped citron, 1 One cup of grated carrot. 1 cup of grated potato, 1 cup of chopped suet, 1 cup teaspoonfu] of soda in a little warm water. 2 cups of Dousman's Besi Patent Hour. I tablespoonful of lemon extract. Mix all ingredients together and let stand over night; boil '¦'• hours. Mus. Kirn \i;ii .1. |>i ii.i:i;. Baked Indian Pudding. One qt. of scalded milk poured over nutmeg and salt molasses. butter on each dish. to taste. Butter! Bake in a Jewel range of cornmeal, I cup sugar, •.' I |iul all in, then drop over ii1 tablespoon Serve hot with pieces of 2 hours. Mus. Wkli.s. Gingerbread Pudding. One cup of molasses, 1 of sour milk. 2 cups Dousman's Best Patent Hour. 1 of er, cinnamon tablespoon and allspice. 1 ',' E butter and sugar beaten to a Steam 2 hot raisins, 1 of currants, teaspoonful of cloves. cream. Miss Oi.cott. Baked Apple Dumpling, powder. '.. teaspoon salt, rub in ' Mix 1 pi. of sifted Dousman's Besi Pateni Hour. :; level teaspoons of baking ( cup of milk. 1 beaten cvi egg. Nfearly (ill a deep pudd in quarters, 1 cup sugar, Savor w-itlilenion rind or whatever you wi.-h. turu tlc dough over the apples. Bake in Jewel rangn >re the apples are done. Serve with cream; i cup butter and lanl. &fss. LaIjONBE. i with ap] " Cherry Dumplings. Fillcnps l/2l/2 hill of stoi take •'> cups !>¦¦ spoonful of butter: add sweel mi steam :!| of an hour. Eat with same. v ping tablespoonful of sugar; r > i'«11~ of baking powder, 1 table- d^c Killcups % Full, good. Mrs. E. E. Scribner. 100 SUPERIOR COOK BOOK Peach Dumplings. Wash half a pound of rice through several cold waters; drain, throw the rice in a kettle of boiling water and boil rapidly for twenty minutes; drain. Spread a thin layer in the centre of a dumpling cloth; place in the centre of this one small, soft peach; fold the rice over, tie tightly; throw the dumplings in a kettle of boiling water, boil rapidly for fifteen minutes, and serve hot with a pitcher of cream. Cherry Pudding. Mix14 pt. flour. 1teaspoon of baking powder and t tablespoon of sugar. In another dish beat up % cup of milk and the yolks of "2 eggs. Pit 1qt. of cherries the whites of and dredge with 1tablespoon of Dousman's Best Patent iof salt. Melt 1 tablespoon of butter in your pudding the eggs with y2y2 teas] dish. Add the milk mixture to the flour, then the butter, and beat well. Stir in the cherries and last of all the whites of eggs. Pour the pudding into the basin, cover with buttered paper, and put on to steam at once, steaming for 1 hour. This pud- ding must be mixed rapidly and put at once in the steamer over fast boiling water and kept steaming or it willbe heavy. Ifproperly made it is delicious. Serve with any preferred hot sauce. Mi:s P>. A. Tyler. flour. Beat Cherry Pudding. One pint of flour, J a teaspoonful of salt, 2 level teaspoonfuls of baking powder, \ a cup of sugar, J a cup of milk, or more. ] a cup of melted butter, the whites of three eggs. 1 cup of stoned cherries, 1 teaspoonful vanilla or lemon. Sift together the first four ingredients and mix with the milk and melted butter; add the whites of the egg? beaten dry, the extract and a little more milk, if needed, to make a soft dough: lastly, mix in the cherries. three hours. Serve with Cherry Sauce for Above. Steam in a buttered mould about One cup of sugar. 1 level t.ihlespoonful of eornstarch, 1 pint of cherry juice. together the sugar and then add the and stir into the boiling juice: let conk ten minutes, 1 tablespoonful of butter, 1 teaspoonful the eornstarch butter, beaten to a cream, and the extract. lemon extract. Sift Fruit Pudding. Make a batter of 1 egg, 1 tablespoon of butter (melted), 1 i>t. of Dousman'a flour, 2 heaping teaspoons of baking powder, and add milk to make n Best Patent thick batter, pinch salt. .Vl WINTEB. Steam 31/*31/* hours. One qt. Dousman's Best Patent Plum Pudding. flour, 1 lb. suet (chopped fine). 2 lbs. raisins, 4 eggs, 1grated nutmeg. 3 teaspoonfuls of salt, water enough to mix. Tie in bag. put into boiling water and boil steady for 4 hours. Plum Pudding. Mtfs. E. Baeeis. Pour a cupful of hot milk over a cupful of hrm] crumbs. When the milk becomes the yolks of 4 eggs> 1L1 lb. each of raking and currants. U cupful of chopped almonds. % lb. of cold add % of a cupful of sugar, a teaspoonful of salt, cinnamon. 1 teaspoon ¦-' I 1 teaspoon suet and spices to taste. ened with maple sugar. SUPERIOR COOK BOOK 101 Steam for six hoiirsi' Serve with whipped cream sweet- Plain Plum Pudding. Mis together one pint of stale, dry bread crumbs, one cupful of In-own sugar, a teaspoonfu] of cinnamon, half a grated autmeg and half a pound of finely chopped Stone half a pound of raisins and mix with them half a pound of cleaned suet. currants and half a pound of shredded citron. Dissolve half a teaspoonful of soda in a tablespoonful of warm water; add it to hair a cupful of New Orleans molasses. this to three eggs, well beaten, and pom- the whole over the dry ingredients. ¦\*\<\ Mix. and pack into greased moulds or kettles. Steam or boil for four hours. Cheap Pudding. One of the nicest cheap puddings 'L. cupful of In-own sugar. 2 cupfuls of is made l>v chopping line •{> lb. of dates and 2 ozs. of heel' suet. Mix with the suet rolled oats, 1 teaspoonful of cinnamon, the juice and grated rind of Ilemon: add y., teaspoonful of soda to 2 tablespo©nfuls of warm water. Stir this iido U. CUpfu] of molasses: add ;i well-beaten eggs and then the fruit well lloured. Put in a greased pudding mould and boil or steam continuously Serve hot with a liquid, or a hard pudding sauce. for 2 hours. ' Tig Pudding. ' ] tea- • ¦_. a cup of butter One-half ]b. of figs, 3 tablespoons of butter, 1 tables] nof molasses. spoon of soda. 2 cups fine bread crumbs. 1 cup of milk. L cup of brown sugar, 2 eggs. Chop figs very tine and mix with the butter. Steam .'! hours. Sauce. lieat to a cream, gradually add to it a cup of powdered .Mix 2\-_i cups of Dousman's Besi Patent sugar, flavor with 3 tablespoons of sherry or Madeira. Christmas Pudding. ' each of salt, cinnamon, mace and allspice, and 2 level | cup citron measured after slicing thinly, and ' ¦_. cup pecans, broken ' Have ready 1 cup raisins, seeded Vfc-inch bits, into small pieces. Flour the fruit slightly. To the flour mixture add 1 cup milk, 1 cup molasses, and % of a cup softened butter and when well mixed stir in the fruit and nuts. Turn the mixture into well-buttered moulds. Steam 3 hours. Ifcans are small 2 hours willbe sufficient. soda, I teaspoon baking powder. in flour, I teaspoon teaspoons icup tigs, wiped and cut and cut in quarters, G. Miner. I.Ropes. raisins. 1 lb. currants. :... One lb. suet Christmas Plum Pudding. (chopped very fine), 1 lb. brown sugar. 1 lb. raisins. 1 lb. sultana lb. mixed candied peel. 1 teaspoon allspice. 1 nutmeg. 1'.._. pts. fine bread crumbs. 2 cups Dousman's Rest Patent thoroughly, add eggs well beaten, willmake two large puddings. flour. 1 dozen eggs. Mix all steam S or It) hours in bowls or in cloths. This Mi;s. NISEDHAM. Mi;s. Xi;i:i)it.\M. English Plum Pudding. y2y2 teaspoon salt. '- teaspoon mace, One and one-half pts. fresh bread crumbs. 1 pt. chopped suet, 1 pt. raisins, 1 pt. 1 cup candied citron. y2y2 cup candied lemon or orange peel. 5 eggs. 1 cup currants. cinnamon. 2 heaping table- sugar. flour. 4 tablespoons of milk. 1 wine glass of wine. spoons of Dousman's Best Patent together, add BUgar, spices and grated rind of 1 lemon. Mix suet and bread crumbs the yolks together and add to the dry material.-. Make a thin batter of the Heat Lastly add the floured flour and milk and add next. Cut Place in a pail with a tube through the middle, lirst a lave:1 currants and raisins. of batter, then one of sliced citron and orange peel, etc. Cover and steam li hours. Steam 1 hour before serving. Serve with a foamy sauce. Mits. Orb Scut trrz. in the beaten whites. 102 SUPERIOR COOK BOOK ILL FITTING SHOES MAKE FEET LOOK LIKE THIS. shot's. mences to think about comfort. Musi everyone wants style when thej buy shee-. Both trood and poor materials are moulded into style. But poor workmanship i> also put Into poor material. the wearer com- Then when mu'li shoes are purchased and worn for two or three works, , Hur It's too late! they do not think of duality,style, and tit or Nine out of Ten never gel comfort I ause. WHEN yOtl HIYSHOES FIRST THINK' OF KIT. That is the firstconsideration at the Caspar! & Vlrmond store. It prevents a heap <>' Irouble. the structure of the We can fit any foot perfectly, because we thoroughly understand human foot. is. man. woman or We insist upon the rteht fit ALWAYSno matter who the customer child, no matter how much he or she pays for their shoes, a PERFECT FIT is always in- cluded. _ , "WE FIT ALL FEET." CASPARI (Hi VIRMOND. WRITE FOR. CATALOGUE. MILWAUKEE,WISCONSIN. PATENTS. MiloB. Stevens & Co.. > ATTOKNEYBANDBOLKITORS INPATENT CAUSES. !f*CONSULTATK)XFREE. FEES MODERATE. MAINOFFICE:— KIT I+rn St. N.W. WASHINGTON, D O. BRANCHES:— CLEVELAND, CHICAGO AND DETROIT. SUPERIOR COOK BOOK 103 Pudding Sauces. Change X the Hauce ilnti iharpens appetite. One pt. confectionery sugar, ( Ib. butter, while of I or 2 eggs. MHB. T. M. Wki.i.s. ' Hard Sauce. Liquid Sauce. Make ;i Iii|iiid sauce of boiling water, a little lirainly, butter, sugar and nutmeg. Mrs. Parkhurst, Eaeanaba. Boil 2 minutes. Maple Sugar Sauce. Melt OVi r a slow lire, in a small teacup of watdr, half a |iinl maple su;,rar; let removing all scum; add I tablespoons of butter mixed with a level tea- flour;add I tablespoon of grated nutmeg. Boil a it simmer, spoon of Dousman's Besi Patent few minutes ami serve. Maple Sauce. Boil one cupful of maple syrup a few moments, ekim ami add one-half cupful blespoonful of flour; boil of fresh butter which ha- again just Ion;;- enough to cook the flour, remove from the fin.1,and serve hot. bed smooth wi Yellow Sauce. Rub V£ lUl' butter tillsoft^add iL , cup light brown sugar and beat until very light and creamy. the bowl or pan containing the sugar and butter over boiling water and stir until it is liquid, then add the eggs, Ys teaspoonful mace and l/2 cup fruit juice, or wine if you ap- prove, and stir until it is thick. Serve at once and stir it before each pouring. the ydW of 2 eggs and when ready to minutes in half a cupful of cold milk. Strain, and when cold add the Savoring, which may be the juice and grated rind of an orange, vanilla or any flavoring in common Mks. Roses. ice cream. Mix :! heaping teaspoons of cornstareh with 1 cup of sugar in a saucepan ;pour on ".' cups of boiling water and stir quickly as it thickens, and when smooth -it ii Lemon Sauce. SUPERIOR COOK BOOK 104 back -here it tfill merely bubble and stir it occasionally. Add the grated rind and tablespoon of butler. Add more ligt water if too thick,- as it thickens in cooling and should be thin enough to pour easily. ;• of 1 lemon and 1heaped Mes. J. S. Wood. Sauce for Plain Puddings. Beat whites "Slid yolks of 3 eggs separately until very lighi; add y2y2 cup of " to each, and put in a double boiler and stir constantly until thick; add vanilla, sugar and 1 tablespoon^! whipped cream ifyou have it. Mrs. E. L.Drake, Marquette. Chocolate Dressing. Two cups brown sugar, 2% squares Baker's chocolate, % cup sweet milk. 2 tablespoons butter. Cook in double boiler until perfectly smooth. Mrs. William Sedqwick. Chocolate Sauce. This is usually served hot as a sauce For ice cream. Put 4 ozs. of grated choco- late, 1cupful of sugar and half a cupful of milk over the fire: stir until the sugar is dissolved, and boiluntil the mixture forms a soft ball when dropped into ice water. Rich Wine Sauce. One cupful of butter, 2 of powdered sugar, half a cupful of wine. Beat the butter to a cream: add the svgar gradually and when very light add the wine, which has been made hot. a little at a time. Place the bowl in a basin of hot water and stir for "^ minutes. The sauce should be smooth ami foamy. Mrs. .1. L. Bradford. Brandy Sauce. s teaspoon ' One-quarter cup of butter, yolks of '. eggs, dash of mace, salt. ' ¦_, cup of hot cream or rich milk. Cream the butter, grad- i/> l'uP granulated ... cook over hot water until it will coat then sugar. ually add the sugar, beating continually; pour into this mixture the hot cream <> the spoon, remove from range and add :i tal ••^icums of line brandy and 1 tablespoon of Jamaica rum. pour this mixture slowlt^^it the lightly beaten whites of eggs, beating continually. tJ^tbis add the yolks well beaten, LiquidPudding Sauce. Mix a^oundinj:' tablespoonful of Dousman's Besi Patent Hour with half a cup- ful of sugar; add hastily half a pi::i of boiling water; boil far a moment and pour, to this while hot, into 1 egg well beaten. sauce —the ffrat rird juice of 1 lemon or orange, or a -ii^picion of mace, witb the juice of half a lemntt~*H«4 a teaspoonful of vanilla. A^,*./,d Flavoring of any kind may lie added Foamy Sauce. Wash and beal to a cream Half a pound of butter :add gradually Icupful of tin' yolks of ;! eggs. When very light add a gill powdered sugar, ami. one at a time, of boding water and stir over hot water ujitil the mixture thickens; then take from the fire and add 8 tablespoon fids of prange juice or other flavoring. Or add nutmeg and a littlelemon juice. Nun's Butter. Wash, by pressing wider water, a quarter of a pound <>f butter; beat to a cream and add gradually half a pound of powdered Sugar: When very light drop in tho of I egg, beal onbeati for 5 minutes again, l'nt the mixture in the serving-dish, dust, it with grated nutmeg and stand on the ice. for 5 Minutes, add the second white and heat SUPERIOR COOK BOOK 105 GERRETSON SILK CO. iog Wisconsin Street. MILWA UKEE. Exclusive Silks, Dress Goods and Suitings. WRITE FOR SAMPLES. "of Vanilla X x - IPj'" jim should IHsHJJJ tract ? Mibp^ i>> -i- ' u» (ii] I S^A f fur .V, I having. f£22El*'i yars ;t standard ~ imi-ity an ii W Flr of _'•;- •^Rf*aqr*>| strcmrth has Im'ch I -•^iO*-* ninint allied i),II VANILLA i.rtfvf ~ I every botl !*•of , Van Duzer s j Vanilla Extract I The reputation of K[. i. f ¦ a I years i^ i<> minutes, the yolks of !eggs take from fire. Beat light, then pour over the syrup slowly, set orer lioilinjr water until mixture is thick enough to coat the Bpoon; strain and cool, stirring occasionally. Then add 1 qt. of cream. 1 tablespoon In1 of vanilla. Freeze and pack. Mrs. T. J. Fi.yxx. Maple Ice Cream. Two cups of maple syrup. 6 eggs, 1 i|t. of cream. Heat the maple syrup just to boiling and before removing from the lire add the beaten yolks of ii eggs, letting them scald but not boil. When cool stir in cream and the whites of 2 eggs beaten still. Place in the freezer and freeze as usual. Mrs. J. LEONARD JOHNSON. Peach Ice. [fub 1 can of peaches through a colander, add a qt. of water, juice of 2 ors and 1 or 2 lemons. 1 pt. of sugar half frozen add the beaten whites of 2 eggs. (clarified). When cold put in freezer and when the For raspberry or strawberry ice. 108 SUPERIOR COOK BOOK same as peach ice, only use 2 glasses of raspberry or strawberry instead of peaches. For pineapple ice use 1 can grated pineapple with the juice. Mrs. I>. E. Drake. Grape Sherbet. Mash 1 Hi. of Concord grapes imount of cold water, juice of ] lemon and sugar to make very sweet: freeze. thoroughly, and strain the juice. Add an equal Mrs. Jaiix. [ronwood. White Velvet Sherbet. The juice of 4 lemons and thinly shaved peel of 1. soaked in the juice % hour; then strain the juice and add enough sugar to make a thick syrup —usually % nl R to each lemon; add 1 qt. of milk and turn at once into a freezer packed crip of sugar with 3 parts of ice and 1 of rock salt. Turn slowly at first and when it begins to thicken turn rapidly until stiff: add more ice and salt and let stand Tor 2 hours. Mrs, Crane. Pineapple Sherbet. One qt. water, whites of 2 eggs, 1 pt. sugar, juice of 2 lemons, 1 can grated pineapple. Let sugar melt in water on back of a Jewel Range, add lemon juice, pineapple and sugar, and when half frozen add beaten whites and finish freezing. Gloria xa Rogers. MilkSherbet. Juice of :! lemons, 2 cups granulated sugar. Mix well and allow to stand 2 hours. Thoroughly chill t qt. new milk, mix all together and freeze. Mrs. W.m. Si:nf;wicK. Nesselrode Pudding. Boil !¦_> pt. of sugar. l/2 !>*• of water and the juice of a |>t. can of sliced pin- apple 20 minutes. Beat tin 1 yolks of (I eggs and stir into the syrup; cook until it thickens. When cool add 1 qt. of cream, 2 cups of shelled almonds chopped fine. Vi lh. of candied cherries and the pineapple chopped line. Add vanilla, 1 teaspoonful. Mix well and freeze. Mrs. A. K. Sedgwick. Whip 1 pt. of cream to its stili'est Macaroon Whip. froth, drain it and add '.. cup powdered sugar and 1 teaspoonful of vanilla. Crush 1 dozen pieces, pack ice or snow around it. Let it stand all day. Serve in sherbet glasses. into sin-ill turn into a mould, cover carefully and tightly whisk them into the cream, large macaroons Miss Olga Girzi. Maple Parfait. For 1 qt. maple parfait take 1 coffee cup milk, 1 of cream, Iof maple syrup the syrup on the stove and boil a littleand then pour over and yolks of 4 eggs. the beaten yolks and stir to a cream: then add milk and cream and freeze as for ice cream. Miriam Austin. Set Mrs. Smith's Dessert. Make a nice cottage pudding, either in little cakes or on a slab: if the latter, then cut in squares and on the top of each piece put a tablespoon of the following: together and add 1 qt. of strawber- Cream half a cup of butter and 1 cup of sugar ries, or more, ifdesired, which have been crushed and stood on ice some time before. slice 4 bananas; cook i., cup water, 1 j cup sugar and juice of half a lemon. When like a syrup, add bananas ami cook -'i minutes. Mils. ('. M. LEONARD. Lunch Bananas. SUPERIOR COOK BOOK 109 Bavarian Cream. One qt. of Bweel cream, yolks of I eggs, 'L. box of gelatine, 1 cup of sugar, S teaspoonfula of vanilla; soak the gelatine in Icup of cold water 80 minutes, then pour into 1 pi. of boiling hoi sweet cream; add the yolks of the eggs well beaten and heat until it begins to thicken, then take from the stove and while hot add the other pi. of cream whipped to n stiff Froth, and flavor with extract. Mould and set on ice until ready for use. Pineapple Bavarian Cream. One-half can grated pineapple, ' L. cup sugar; boil 15 minutes; ' I'nt in above when it begins to set :also add 1 teaspoon vanilla. | box gelatine dissolved iiia little cold water. Add iL, cup boiling water. i_, pt. whipped in mould Put creani and pack in ice or snow. Orange or other fruits can be used in place of the pine- apple. MlBB LIDA GIRZI. Disque Put ]/i!I- macaroons into 2 qts. sweel cream. Lei stand over nighi and freeze. Mrs. Thomas I'ku.ow. Maple Bisque, Cook 1 beaten egg yolks with Icup of thick maple syrup until boiling, stirring constantly ;strain and cool. Beat 1 pt. thick cream, add it to the stifflybeaten whites of I eggs, add cooled syrup and beat whole mixture until light. Pour in mould and pack in ice and salt for 4 hours. Mrs. D. H. Bllkey. ADelicious Ice. As this is not frozen very hard. 'it is perhaps more allowable than many oilier One qt. rich cream and the whites of i> >'!X minutes, skimming well. Core and pare Bor X) tart apples: cook tillnearly done in the syrup. Drain and cook them a few minutes in like jelly. Arrange the apples on a dish for the oven. Boil the syrup tillalmost serving. Fill the core cavities with jelly or marmalade. the syrup over them. Put whipped cream around the base, and garnish the cream with jolly. A. M. B.VMFOItD; Pour Lemon Tapioca. One pt. of water. 1 cup of minute tapioca. Boil until clear and then mould. Lemon Sauce. —One tablespoon of butter, 2 cups of confectionery sugar, juice of 1 lemon. 1 tablespoon of cream, 1 teaspoon of lemon extract. Cream the butter and sugar, add the cream and beat well. Iftoo soft add more sugar, then the lemon juice and extract. Beat well. Mhs. Agnes Johnston White. Apple Tapioca. Pare as many apples as will fit in a pan, sugar: a cup tapioca, a qt. of hot water, flavor and sweeten. and hake in a Jewel Range half an hour. Eat cold with sugar and cream. then core them and fill hole with Pour over the apples Mhs. .T. Power. Rhubarb Jelly Sponge Drops. Cut a dozen stalks of rhubarb into 1 !L. inch lengths, put into a double boiler box of gelatin soaked in '¦'¦> cup of cold rater and dissolved in the rhubarb juice with l/> cup of water and cook until tender; drain off the juice. Make a jellyfrom and enough boiling water to make '21,', cups. Add a little red color, or the coloring that comes with several kinds of gelatin, 1 '/i cups of sugar and the juice of 1 lemon. Rinse an earthen mould with cold water, pour in a part of the jelly and rhubarb, and Serve \wth whipped cream if liked, and Srhen it is partly set turn in the remainder. small cakes. This is a more delicate and attractive wav to serve rhubarb than in ;l 1 teaspoon of baking powder with the form of pastry. For t! 1 cup of Hour. Heat teaspoon oi flavoring, 1 tablespoon. of hot water, and fold in the flour. Beat well, then drop in small teaspoonfuls from buttered paper. After the drops are baked put 3 together with icing and ice the top. :> eggs, add I pup of line granulated Ai.ick B. WhitAKEK. sugar. 1 Bananas Baked in Sherry Wine. Cut a half dozen bananas then pour over them ' -lengthwise, place in a pan with a tablespoon of but- ter, a little salt and sugar over them. Bake in a Jewel Range 15 minutes or until L. cup of sherry wine. browned, Salted Almonds. Mus. Myrtle Johnston Thoaii'sox. Put in wirebasket and fry in very hot fat. Shake on brown paper and salt. Mrs. Mtbtle Johnston Thompson. English Junket. Place a quart of new milk on the stove until it is lukewarm. Pour it into some pretty dish, sweeten 3trawbeTTV of vanilla. Add. stirring slightly, :'m of . >n Place on ice or in a cool place until cool. Do not stir or jar while cooking, as it willcause whey to form in tl met. t" ' SUPERIOR COOK BOOK 111 the bottom of the dish and make it tough or like curds and whey. This, served with fresh or stewed fruit, makes a dainty, healthful dessert, and may be varied by >erv- ing withsponge cake or cookies. It is frequently served with Devonshire cream. Apple Meringue. lioiltail apples alter they arc pored and cored. Rub the pulps through tta col- ander and sweeten to the taste. To a pt. of the soti pulp stir in lightly the white- t<> a stiff froth :flavor with rind and juice of lemon, or lemon ot id' 3 eggs, beaten vanilla extract. I'nt ii in a pudding dish and cover ii with the beaten whites of ".' or :> eggs, Bweetened and flavored. Brown it in the oven and serve with cream or custard. Mrs. Duncan. Currants with Bananas. Sprinkle a cup of fine granulated sugar over I box of currants, them over carefully and washing if they have been them stand an hour, then mash until every currani is dissolved set The) may be made almost Slice nice red liananas in glass dish and pour the mashed currants over them. lirst picking exposed in the markets. Lei is broken, and when the sugar them away in the ice ehesi until serving time or until \rn cold. and fruit. like a jelly by usini: equal amounts of sugar I\ ez Oeiu i.d. Pineapple Trifle. Heat whiles of (> eggs for 80 minutes, and heat sugar; beal a pretty dish, cover with whipped cream dotted with hits of strawberry jelly. Mrs. C. T. Krcbk. to a stiff froth and add fi tablespoonfuls of powdered Place the trifle in in ' ¦_• cupful of pineapple. Pineapple Sponge. <)ne bos gelatine, 3 pts. cold water, l Ib. white sugar, grated pineapple. of water boiling hot, sugar and lemon juice. Let come pineapple. Stir well when just beginning to stiffen, and pour into moulds Serve with whipped cream. juice of :> lemons, I can Soak gelatine in part of the water till \rvy soft, add remainder to a boil, strain and add to set. Mus. Wm. Petebs. Wine Jelly. One box of gelatine, dissolved in jusl water enough to cover it. 1 pt. of wine. ] pt. of boiling water. 1 pt. of granulated sugar and juice of •! lemons. Mrs. .1. B. Haas. Tutti Frutti Jelly. Take 1 pt. of brandy and 1 Ib. of supir: add fruit as it comes along, such as berries of any kind and cherries and peaches and pears, if you like. Cook the latter a littlebefore putting them in. add an equal amount of migar as you add fruit. Lei age gelatine, rind and juice of "' lemons, sweeten to taste. this stand tillwanted to use. When ready to make jelly fake 3 cups water, y% pack- Let come to a boil and when cool add 1 cup of fruit in brandy; let stand tillhard. Mi;-. Elizabeth Piekce, Bseanaba. One-quarter Jellied Walnuts. bos gelatine, ' j cum cold water, '¦> i cup juice "! I lemon: make as ordinary jelly. Cover sugar, 1 cup orange juice (scant), half. When cool. and beginning to bottom of shallow dish with mixtu set place over it. 1 inch apart, halves of English walnuts: cover with remaining jelly. When firm cut in squares ' .; cup boiling water. to serve, with 1 walnut in each square. Mas. .1. M. Perkins. 112 SUPERIOR COOK BOOK One box of Plymouth Rock gelatine dissolved in '- |>iut of cold water: add IV- Coffee Jelly. pts. boiling water. 1 pt. of sugar and 1 pt. strained coffee. Pour into mould and set add away to harden. juice of 2 lemon- to flavor. If any other gelatine is used Miss. Pabkhurst, Eseanaba. Serve with whipped cream. California Sunshine Pudding. Whites of :! eggs beaten with 1cup of powdered sugar. 1 tablespoon of gelatine, dissolve in the same sized cup of boiling water as that of the sugar: when cool grad- ually beat in with egg and sugar: beat until cool: set on ice in a mould: serve with whipped cream. Miss Wood. San Francisco. Tapioca Cream. Soak 'I tablespoons of tapioca over night in just enough water to cover it ;in the morning boil 1qt. of milk with the soaked tapioca by placing in a double boiler thoroughly and and add % cup of sugar and a little salt :beat from tire and stir when the milk has boiled 10 minutes stir in the yolks. Remove Flavor with vanilla, pour into rapidly for 5 minutes baker or pudding dish :beal to a stiff froth and pour over the top of the cream; sift sugar over the top and brown in oven in a .lewd Range a few minutes. it will not curdle. the whites of the eggs Selma BorßfiEU. the yolks of :i eggs Serve cold. so thai Prune Tapioca. Soak 1 cupful of tapioca in 3 cups of water over nighi :in the morning cook juice of % lemon, the beaten white of 1 egg and 8 Serve thoroughly cooked and put through a sieve. until clear: add \\U cups sugar, cups prunes which have been with cream. - (Thsula Rope*. Lemon Cream. Into 1! i-ups of boiling water stir 2 tablespoonfuls wet with yolks of •! eggs and 1 cup of water, and the juice of a large lexnon. Add the beaten sugar. Boil 5 minutes, into punch glasses and serve cold with a spoonful of whipped cream on the top of each glass. then stir in the whites of the eggs beaten stiff. Pour of corastarch 8!r8. A. P. Schmidt. One-half box of gelatine. 1' Gelatine Blanc Mange. , pts. sweet milk. :! eggs. 1 small lump of butter. Soak gelatine in milk 1 hour. Cook in 1teaspoon of vanilla. 1 tablespoons together. double boiler until it conies and when y'li:^ is cooked take off fire. Add butter and flavoring. When cold add the stiffly beaten whites of eggs. to a boil. Add yolks of eggs and suirar beaten Mi:s. Thomas I'hi.i.ow. Pour into mould. sugar. L One box gelatine, Lemon Jelly with Fruit. juice of :> lemons, \\ cup brandy, 1 cup sugar. 1 [it. cold 1 orange. Cover gelatine water. 1qt. boiling water. 1 Ib. white grapes. withcold water, let soak half an hour; add the sugar, boiling water, grated yellow rind of •> lemons, lemon juice and brandy. Let this stand 10 or 1.3 minutes, strain in small through cheese cloth into a mould. Seed grapes, cut oranges and bananas pieces ami add. Stand aside to harden. Serve with whipped cream. ¦> bananas. Mas. W. H. Oakley. Fruit Gelatine. One oz. of gelatine dissolved in 1 cup of cold water; after standing 20 minutes cold add 2 bananas sliced, juice of two lemons, ',\ Ib. of figs cut very fine, 1can grated pour over it 1 cup of boiling water; strain and add \! cups of sugar. When perfectly pineapple, U Ib. green grapes cut in half. Serve with whipped cream. [TrscliA Ropes. SUPERIOR COOK BOOK 113 ¦\\ hip 1 pi. of cream, add y2y2 cup of maple ssyrup which has firei been heated :m.l sweel enough add a little suuar: whip a!! together, place in a then cooled; if not mould or baking powder cans, pack in ice and freely. Mi;s. W. !'. BjSLDEH. Maple Mousse. Strawberry Mousse. Sprinkle 1 pt. of berries with 1 cupful of powdered sugar and mash them through a fine sieve; add this sweetened pulp to 1 pt. of cream, lirst whipping it until stiff,blend together and pack in a mould, and bun in salt and ice for I hour-. Miss Evelyn Stevens. Fruit Cocktail. Six oranges (maraschino). 2 hours: do not chop too line. This amount i\ bananas, (chopped). Chop oranges, bananas 1 can of sliced pineapple. Ican of cherries and pineapple, add cherries, mix, let stand serves thirty people. Mrs. (I. R. Minki;. Macaroon Pudding. One and one-half cups milk. 2 eggs, 2 tablespoons 1 crushed macaroons. | whole macaroons. salt. ¦.' tablespoons chopped almonds. Soak the whole macaroons in orange juice. Make a custard of egg, milk. salt. BUgar, crushed macaroons and nuts. Butter the pan. lav into it to cover the bot- the soft macaroons tom, lav in the cold mixture. Cook over hoi water until ii sets, then cover with a meringue made id' the whites of :! eggs beaten stiff, '¦'< tablespoons powdered sugar, •.' tablespoons chopped almonds. I teaspoon lemon juice. Cook a feu minutes longer but do nol brown. EDITH M. WRIGHT. spoons sugar, "-' salt Tutti Frutti. One can of grated pineapple. I Ib. of Rgs, I Ib. of dates 8 oranges, I cup of sugar. Freeze without bananas, (stoned), the center piece. I dozen of Mrs. minutes, take from the [ire anil cool. When cold add a small cup of finplv chopped almonds and half a teaspoon of vanilla. Servo in punch glasses with whipped cream sprinkled with almonds. .\Trss Ki.kanoi; M. Power. One pt. cold water. 1 pt. sugar, 1 pt. grated pirn-apple, juice of •> lemons. Place in freezer and when half frozen add 1 pt. of whipped cream. Misa Geraldine Parry. Fruitina. Frozen Pudding. Mix 1tablespoon Dousman's Rest Patent flour into 1 pt. sugar : then add 1 pt. Pour this hot over 3 wellbeaten eggs, strrring continu- water and boil5 minutes. take from fire immediately, add 1 table- ally. Still stirring, cook until it thickens, spoon butter :soak 1 cup raisins or dates in juice of an orange 1hour. When custard is cool, add 1 <|t. milk and the dates: flavor with vanilla. Freeze. Mrs. Richard Matthews. Frozen Strawberries. One i|t. of strawberries. 2 lemons. 1 Ib. of sugar. 1 qt. of water. Stem and if ary wash the berries: add to them the sugar and lemon juice and let stand an 114 SUPERIOR COOK BOOK is dissolved, hour. Mash the berries thoroughly, add the water, stir until the sugar turn into the can of the freezer and freeze. Let stand an hour before using. This willserve eight persons. Mrs. (Ira if. Maple Parfait. The yolks of 8 eggs or 4 whole eggs well beaten and put with 1 cup of maple syrup and cooked over the fire in water until it is thick. Then remove from the lire and beat until cold, then add 1 pt. of whipped cream and put into a mould and freeze. Mas. F. H. Eaiskey. Strowberry Parfait. Sprinkle 1 qt. of rich berries with1cupful of granulated sugar, and allow them \o\v strain off the juice through a jelly-bag, whip 1 qt. ol lor i! to stand 4 or 5 hours. cream, add the juice, blend well, put into a mould and bury in ice and salt hours. This willmake enough to filla very large mould when frozen. lemons. -I oranges, Lemon Ice. Eight '1 qts. water, 41/;4 1/; cups sugar. Chip the yellow rind to cut any of the white from 4 of the lemon< and 2 of the oranges, being careful not part. Pour half of the water (1 gO boiling hot over this rind and let stand until cool. Put the sugar and the other <|t. of water on to boil and boil •"> minutes. Squeeze the juice from the oranges and lemons, add it to the syrup when cold, and add the water containing the chipped lemon and orange rind. Strain through a fine sieve. Freeze until stiff, turning the crank slowly, as a water ice should be rather coarse Stand away, packed with ice and salt, for at least and not as smooth as a cream. an hour before using. This quantity makes 1 gallon. MBS. W. \V. GrKAFF. Mock Ice. Take about 3 tablespoonfuls of some good preserve, rub it through a. sieve with in |L.pt. of water. as much cream as will (illa qt. mould; dissolve % of an oz. of isinglass or gelatine "When almost cold mix it well withthe cream, put it into a mould, set it in a cool place and turn out next day. Jeanjtetti TONNEBES. Roman Punch. Grate the rinds of i lemons and 2 oranges into 2 His. of white sugar, adding either a qt. bottle of champagne or 1 pt. of water and ' •_. their juice. Cover and let stand until next day. when strain through a sieve, adding the whites of 8 eggs beaten very stiff. Freeze like ice cream and serve as soon as pos- sible after freezing. Mils. M. \\". W'icutman. |>t. of Jamaica rum, — GOOD COOKING— SUPERIOR COOK ROOK 115 Depends on the Quality of the Ingredients Used. Experienced Cooks prefer C|| ai Groceries to any other [gM^SE )^?Hk,&\ WHY? Because th^ ::^^M^Wi^^A are known and '^^^^wfi^ Freshness and We carry the most complete stock of Staple and Fancy Groceries in the County. Keep us in mind when ordering Tea and Coffee Remember we are agents for l?ifiVKiyMlBffll » JSTWk if Chase (EL Sanborn's LSlffi^y^ CELEBRATED BRANDS In Purity , Strength , Flavor — B J3|j Superior to All. JOS. SELLWOOD (El CO. GENERAL MERCHANDISE. POST OFFICE BLOCK. ISHPEMING, MICH 116 SUPERIOR COOK BOOK Cookies and Doughnuts. "Ipassed the most delightfulhour, Mid sugar, butter and molasses." For white cookies cream butter and sugar, but for all dark cookies and dough- nuts the lard or butter may be melted. Suggestions. Cocoanut Cookies. Two cups sugar, 1cup butter. 4 eggs, 1cup cocoanut, 2% teaspoons baking flour, or enough for a stiff dough, vanilla. powder, 2 cups Dousman's Best Patent Spread white of an egg on top and sprinkle with cocoanut. Cream butter and sugar, add eggs, powder. Bake in a Jewel Range. then fruit and flour mixed with baking Mrs. J. E. Scess. Cocoanut Cookies. One and one-hall cups sugar, 1cup butter, 2 eggs, 1 coffee cup cream (not too vanilla, ya 801 lthin, sprinkle sour), 14 lb. eocoanut. % teaspoon teaspoon sugar on top and bake in Jewel Range very light brown. salt. 1 teaspoon Boda, 1 teaspoon lemon. Dousman's Best Patent to mix soft. flour Mic. W. 11. Oakley. Ice Cream Cookies. One cup brown sugar, 1 cup chopped hickory nuts. 1 tablespoon of butter, 1 flour. 1 egg. Bake these on the bottom of a tablespoon of Dousman's Best Patent dripping pan in a Jewel Range, dropping V-, teaspoonful for a cake. Mi;s. B. M. Edwabds. One cup sour cream, 1 cup butter, 2 cups sugar, 2 eggs. 1 teaspoonful of soda, nutmeg. Dousman's Best Patent flour to roll. Bake in a Jewel Range. Mrs. F. E. Nightingale. Sugar Cookies. Sugar Cookies. One cup of sugar. Imking powder, .' teaspoon ;] cup of butter. ] cup of sweet milk. 2 eggs, 3 teaspoons of salt. \ teaspoon lemon extract. Flour enough to roll. Mm James Tt-cket;. Cream together 1 cup of sugar. 1cup of butter. 1 egg: into 1cup of sour cream Sour Cream Cookies. SUPERIOR COOK BOOK 117 add this to the sugar y2y2 beaspoonful of soda: dissolve One cup of Dousman's Besi Pateni Hum-, do not stir bui mid another cup of Hour with I tea- spoonful of baking powder, beal all well; add enough flour to roll. Flavor with vanilla or lemon. Bake in a Jewel Range. One cup sour milk. 2 cups sugar, 1 cup lard. ys teaspoon soda. I. ,teaspoons baking powder. A little salt flour,enough to roll very thin. Bake in Jewel Range. Mrs. Mark Bixiott. and flavor with nutmeg. Dousman's Ai.uk Gbntby. Besi Patent and butter. Cookies. Cookies. ()nr .111.1 one-rhalf cup brown sugar, I cup butter, Ieggs, 2 teaspoons baking powder. Mrs. W u.sitii. One cup of butter and lard mixed. 1' cups of SUgar, I¦_, cup of sour milk, 1 Favorite Cookies. level teaspoon of soda. I teaspoon of grated nutmeg and Dousman's Besi Patent Hour, enough to roll. Make quite soft, and put Itablespoon of powdered sugar on a plate and dip the tops of each cake as soon as you cut them out. Bake in Jewel Range. Mrs. John In \n:u. One cup butter. I.1,cups sugar, raisins, 3 eggs, 2 tablespoons '.'1 cups Hour. 1 cup chopped outs, 1 cup chopped cold water, I tea spoonful soda. Nut Cookies. Mits. Crocker. Maple Sugar Cookies. One cupful of sugar, one cupfu] of crushed maple sugar, one cupful of butter, of baking l>o not have the dough too stiff. Cut with two well-beaten eggs, powder, and Hour enough to roll out. a small cookie cutter and bake in a hoi men. two tablespoonfuls two teaspoonfule of water, Mrs. Ai.viv Gbeenb, Milwaukee. Japanese Tea Wafers. and then add L tablespoon of Dousman's Best Patent Hour, and 'L. teaspoon of Break the white of ] egg in a bowl, add 1 tablespoon of sugar, stir a moment, softened butter: beat until well mixed, it should be about as thick as cream: pour a teaspoon of this hatter on the reverse side of a large baking pan. slightly greased, and with the back of the spoon spread it until about in diameter and almost as thin as tissue paper. Bake in a moderate oven in a Jewel Range tillbrown and while still warm roll around a curling stick. Keep in a covered tin. four inches Miss Wood. California. Nut Wafers. One-fourth cup of butter, 1 cup sugar, 1 egg, 1 cup of Dousmin's Best Patent flour, 1 cup of nut meats, or grated eocoanut. Drop on but tend tins and bake quickly in a Jewel Range. Mrs. T. J. Fi.yxn. To Make Cookies. to a cream; Beat. 14 of a cupful of butter then add 2 eggs beaten without separating, lated sugar; grated nutmeg, and 1 cup of Dousman's Besi Patent a teaspoonful of baking powder; add sufficient roll out. Cut, ami press a moderate oven in a Jewel Range. dust the board with granulated sugar a Marguerites. One cup chopped English walnuts, 1 cup powdered sugar, whites ~l eggs. whites still', add stigar and beat till very light. Stir in chopped nuts: wal'erettes. Place in slow pven in Jewel Range tilldelicate brown. Beat spread on Mbs. W. P. Beiden Chocolate Cookies. Beat to a cream \U cupful of butter and 1 tablespoon of lard: gradually beat then add '/4 of a teaspoonful of salt. 1 teaspoonfiil of into this 1cupful of sugar: teaspoonful of soda dissolved in '''¦> cup of milk. Stir in "' cupfuls of Dousman .- cinnamon ami 2 ounces of chocolate melted. Now add 1 well-beaten egg. and V-Z flour. Roll thin and cutting in round cakes, bake in a rather quick Best Patent oven in a Jewel Range. Mi;s. Eddy. Graham Oatmeal Cookies. Three cups of oatmeal, 3 cups of graham Hour, 1cup of butter, i/. cup of sugar. and 1 teaspoonful graham flonr. then add the butter. Add sugar and sour milk and soda. Mis as soft as possible and bake in a Jewel Range. of sour milk. Mix oatmeal dissolved in 2 tablespoons Mrs. Duncan ('\mi'hi:i.i.. soda One heaping cup of sugar and scant cup of butter beaten to a cream, Oatmeal Cookies. ".' eggs and SUPERIOR COOK BOOK 119 Icup of sour milk: 2 cups of Dousman's Besi Pateni flour and 2 nips of Quaker oats, 1teaspoon soda. y2y2 cup of chopped walnui meats and 1 cup of chopped raisins, 1 teaspoon cinnamon. Drop them from the spoon on greased tins and bake in a mod- erate oven in a Jewel Range. Mrs. A. .1. Vi \<;i;u m. Oatmeal Cookies. Three eggs, 1 cup of sugar, tablespoons of sour milk, I level ¦.' of Dousman's Besi Patent flour,:> cups of rolled oats. 1 cup of shortening (part butter and part lard), teaspoon of soda, 2 teaspoons of spices. 2 cups Mrs. Setmoub Eolli. Oatmeal Drops. One cup shortening, half lard and half buttej, 1 cup brown sugar, soda, pinch of salt, 2 cup.- Dousman's Besi Pateni ".' eggs. 1 cup flour, I sour, milk, 1 teaspoon teaspoons cinnamon, 2 cups rolled oats. Drop in tins. Bake in a Jewel Range. M m:v BOURCIER. Dollies' Rocks. spice, l cup chopped walnuts. I Hi. dales, pitted. \ML. cups Dousman's Best Pateni One cup butter, I'/^ cups sugar, :i eggs, 1 teaspoon cinnamon, I teaspoon all- Hour, 1 teaspoon soda in :> tablespoons of boiling water, limp on buttered tins and bake in a .Jewel Range. Mbs. A. M. Cole, Calumet. One and one-half cups brown sugar, ¦.' IL. cups Dousman's in 1 cup hot water, 1 cup Besi Patent raisins. 1 cup nut: meats, chopped. Drop from spoon ami hake in a Jewel Range. flour, '¦> well-beaten eggs, 1 teaspoon II cup butter, soda Rocks. 1 s Mbs. Si'oki.ky. Negaunee. Rocks. One and one-half cups brown sugar, Icup butter, baking soda dissolved in :1, cup of boiling water, 1 cup chopped almonds, zy2 cups flour. Drop in pan in small spoonfuls and hake in moderate '¦> eggs, I level teaspoon of Dousman's Besl Patent oven in a Jewel Kange. MBS. 1-1. IIMinis. Cocoa Tea Cakes. cup of butter. When smooth and light add '- cup of milk and Va cup each of Beat singly 3 large eggs into a scant cup of sugar creamed with a third of a Dousman'B Best Patent baking powder and V\ cup of cocoa. Beat well, add a little salt and ',/. of vanilla. Miss Elizabeth Jordan, Washington, ate oven in a Jewel Range. of teaspoon Place in muffin pans, sprinkle with chopped nuts and hake in amoder- l>. ('. flour and corn starch sifted with 3 level teaspoons ' soda, 2 eggs, l tablespoon ginger. Make up soft Range. This is a very large measure. One cup lard. 2 cups molasses, Soft Ginger Cookies. 1 cup sugar, L. cup sour cream, •'!'- teaspoons as possible. Bake in a .lewd One-half makes a good measure. Mi;>. E. R. Nelson. Ginger Drop Cakes. One-half cup butter, I'ntcni flour, 2 teaspoons cloves and cinnamon, 2 eggs, beaten and pur in the lasi in a Jewel Range. y2y2 cup sugar, 1 cup molasses, 2% cups Dousman'a Besi soda in a cup of boiling water, 1 teaspoon each of ginger, thing. Bake in gem pans Glorias^ Rogebs. One cup lard, 1 cup brown sugar. 1 cup molasses, 1 egg. 1 teaspoonful ginger. Ginger Cookies. 120 1pinch of salt, 1 teagpoonful of soda dissolved in a little over Dousman's Best Patent SUPERIOR COOK BOOK flour, enough to roll out soft. Bake in a Jewel Range. y2y2 cup of water. Mrs. Charles Nightingale. One cup sugar, 1 cup butter, 2 eggs, 2 tablespoonfuls of sour milk, '^ tea- Jumbles. spoon uoda, sufficient Dousman's Besi Pateni cinnamon on top and hake in quick oven in a Jewel Range. flour to roll out. Sprinkle sugar and Mrs. U. A. Goodyear. Jumbles. One cup butter. 2 cups sugar, beat together, 2 eggs, lcup thick sour cream, soda. Add Dousman's Best Patent Hour to make soli. Bake in a 4 even teaspoons Jewel Range. Mrs. John Power. Ginger Snaps. 1 One teacup brown sugar, teaspoons salt. 1' 1' boiling water. Boil together. When a little cold add 2 level L. teaspoons ginger. Dousman's Best Patent rollout. Roll thin. Bake in a Jewel Range. teacup molasses. 1 teacup butter, 6 tablespoons teaspoons of soda. flour enough to Mrs. C. W. Jabvis. Old Fashioned Ginger Snaps. One coffee cup molasses, 1 coffee cup butter. 1 coffee cup ('. sugar. stove and let come to a boil. Take off immediately and add teaspoon of soda, spoon ginger, and Dousman's Best Patent in a Jewel Range. Place on table- flour to roll very thin. Bake in bot oven Mrs. H. Harwood. Chocolate Cookies. One-half cup butter, 1cup sugar. 1 egg well beaten, 2 ounces chocolate, melted; 2\'-> scant cups of Douaman's Rest Patent flour, 2 teaspoons baking powder, \\ cup milk. Bake in a Jewel Range. Cocoanut Macaroons. One cup powdered sugar, 2 tablespoons Dousman's Besi Patent flour, 2 cups cocoanut, whites of 2 eggs. Roll in small balls. Bake in quick oven in a Jewel Range.- Mrs. Frank Armstrong. Hermits. One-half cup butter, 1 cup sugar. 2 eggs. 1 cup sour milk, 1 teaspoon sodn dissolved in a little hoi water, l/% cup raisins, chopped fine, Wf teaspoon each cloves and cinnamon and one Dutmeg, 2 cups Dousman's lies! Patent so they won't run flour. Mix well and drop a spoonful at a time, far enough apart together, on a buttered tin and bake in hot oven in a Jewel Range. 1 tablespoon molasses. Mrs. C. L. Anderson. Hermits. One cup butter, 11/-> cups brown sugar, 1 cup sour cream, 2 eggs. 1 teaspoon )icups Dousman's Best Patent flour. 1 cup raisins. V-> cup pecan nuts. 1 tea- Bake in a Jewel Range in large square tins. Cut as 'o nutmeg. soda. spoon cinnamon, desired. MltS. 1). D. RANDALL. sweet milk. 2 teaspoons baking powder, l teaspoon cinnamon, '- nutmeg, 3 eggs- One cup butter, IVo cups sugar. 1 cup raisins, 1 cup pecan nuts. I tablespoons Fruit Cookies or Hermits. Roll thin. Bake in a Jewel Ban Mas. V. 11. Oakley. SUPERIOR COOK BOOK 121 Drop Hermits. One cup butter, I cup sour cream, 1 cup chopped nuts, Icup raisins, brown sugar, 4 eggs. 1 teaspoon cinnamon, 1 teaspoon soda, mans' Besi Pateni Flour. Bake in a Jewel Elange. '."j cups I nutmeg, I cups Dous- Mrs. McNeill's Hermits. soda, One cup butter, 3 cups brown su<*ar, 2 cups raisins, 2 cups currants, 1 cup nut (i cups Dousman's Echo cake flour, 1 teaspoon nutmeg, I teaspoon cinnamon, meats, ('ream butter and sugar, add 1 eggs. 2 teaspoons milk and eggs beaten lightly azid soda sifted into one-half the flour. Add. the frail and floured. Work well together and then add and nuts that have been chopped spices and resl of Hour. Drop by spoonfuls mi buttered apart and .smooth down with a knife dipped in boiling water. These are delicious and will keep a long time. Bake in a Jewel Elange. .-i little grated orange peel, tins some distance Two cups Dousman's V-i CIIP buttermilk, y% teaspoon Range. Filling for Above. Oatmeal Date Cakes. I'est Pateni flour. 2 cups oatmeal. ! cup brown sugar. cup lard. Bake in a Jewel '¦_. cup butter, '¦¦ soda. One Ib. dates. 1 cup brown sugar and Icup water; boil dough thin, cut in strips, spread on filling, fold over and cut to a jam. in oblongs. li'oll the Mus. Jam: lii.w km;y. German Christmas Cakes. One II). dark brown sugar, egar. 14 lb. almonds ami !, Ib. citron cut fine '.' teaspoons of cinnamon. I teaspoon I eggs, 1 teaspoon of soda dissolved in a little vin- cloves. 1 teaspoon allspice. Dousman's Test Pateni Hour to roll soft. Cvi in squares Bake in dripping and frost with boiled frosting and pul an almond on top of each. Mbb. Maas. pan in a Jewel Range. Brown Drop Cookies. Two cups light brown sugar. 1 cup butter. :! eggs, 1 cup raisins. 1 cup pecan I flour. Drop from spoon in floured pan and bake '-. cup cold water, in which dissolve I teaspoon of soda. nuts, 2 nutmegs, grated. cups of Dousman's Best Patent a light brown in a Jewel Range. Mbs. 0. Egee. Spice Nuts. cinnamon. 1 even teaspoonful Four eggs, 1 Ib. granulated sugar, y4y4 II).shelled almonds. V, lb. citron. 1 heap- cloves. 1 even teaspoonfu] allspice, 1 ing teaspoonful Ih. Dousman's Besrt Patent Horn-. 2 teaspoonfuls baking powder. Wipe the almonds on a clean cloth, and chop or cut into .-mall pieces. Cut the citron fine. Sift the flour, weigh it and divide into two portions. Mix the spices, nuts and citron with one portion and to the other portion add the baking powder. Break open the eggs into a large bowl, add tic sugar and beat with a wire egg-beater Then gradually add the flour, the spiced portion until light and thick as custard. first, and mix well. Flour the hands and mould into little balls about the size of a. hickory nut. Drop on buttered tins an inch apart and bake in a moderate oven until a light In-own in a Jewel Elange. Miss Ziu.aii Dyson. German Honey Cakes. Heat 1 lb. of pure, strained honey and 1 lb. of powdered sugar clear add 1 lb. of chopped blanched almonds, the grated peel of a huge lemon. together; when y2y2 122 SUPERIOR COOK BOOK grated nutmeg, blend in gradually 1Ib. of sifted Dousman's Best Patent of brandy. in a Jewel Range or bake in sheets and cut in finger-strips when half cooled. 1 Bait-spoon of ground cloves, and mix; now take from the stove, flour and a wine-glassful then roll out and bake as cookies Let itrise in a cold place for a week, Mi;s. M. R. Ki.knxku. Almond Sticks. Beat together 4 tablespoons of sugar and yolks of :> eggs, add Dousman's Best salt, V^ pound Patent blanched almonds cut very fine, and lastly, whites of eggs whipped stiff. 801lout, cut into narrow strips and fry in hot I'at. flour to make the consistency of fried-cake batter, 1 teaspoon Pet.low. Three eggs. % cup of butter, 1'{. cups of sugar. 1 teaspooßful of spices, all kinds, 1 teaspoonful soda dissolved in "- tablespoons of hot water. 1 cup of raisins flour. To be mixed over and 1 cup of nuts, 2% cups of Dousman's Best Patent Mrs. T. 11. Babgh. night. Fruit Cookies. Mrs. P's Sour MilkDoughnuts. Scant cup sugar. 2 eggs. :! tablespoons melted butter. 1 teaspoon -our milk, Dousman'a Best Patent flour to roll. soda. 1cup Mrs. BiIKEY. Cream Doughnuts. Beat 1cup each of sour cream and sugar and 2 eggs together. Add level tea- spoon soda, a little salt and Dousman's Best Patent flour enough to roll. Grandmother's Unsweetened Fried Cakes. To be eaten hot with maple syrup, like fritters. One cup of sour cream, 1 cup i/> teaspoon of salt. Dons- eggs, 1 teaspoon of soda, flour to roll. Cut out and fry like doughnuts. of sour milk, 2 well-beaten man's Best Patent Mrs. W. H. Johnston. Doughnuts. One cup of sugar, 1cup of sweet milk, •'! eggs,:! tablespoons of melted butter, :'> heaping teaspoons of baking powder, 1 teaspoon of vanilla, a little nutmeg. Dis- solve sugar in two tablespoonfnls of milk (extra). Then drop in whole eggs, add melted butter, the cup of milk, the sprinkle of nutmeg ami teaspoon of vanilla. Put Beerf baking powder Patent flour. When frying, keep a piece of raw potato in lard to prevent doughnuts from getting dark. It takes about 5^4 cups of Dousman's in flour and add last. Mits. A. \V. llaim.i:. Aunt Lizzie's Fried Cakes. Three eggs, 1 cup of sugar, ' ¦• cup oi butter, 1% cups sweel milk, 3 teaspoons I'atcni flour. Mix.eggs, sugar, baking powder sifted inone quart of Dousman'a Besi butter and milk together; stir into the Hour and baking powder, add flavoring and make stiff enough to cut nut and fry. Nutmeg or cinnamon may be used and im- proves them. Mbs. Geo. G. Johnston. Mrs. La Londe's Doughnuts. One cup sugar, 2% tablespoons melted butter, i¦_, I1I 1- cups milk. :i teaspoons baking powder. Dousman's Best teaspoon salt. V-> teaspoon flour to make a .-oft dough ;ham He as littleas possible. grated nutmeg. 2 eggs, Patent MBB. (IROOKEE. One-half cup sugar. E eggs, 1 grated nutmeg. 1 cup sweet milk, 1 tablespoon Doughnuts. SUPERIOR COOK BOOK 123 flour in i<< lard, 2 teaspoons baking powder. Stir enough Dousman's Besj Pateni make a stiff batter, drop with teaspoon in boiling lard. Mtts. A. M. ( (ii,i:. Calumet. Mich. Crullers. Beat thoroughly 1 eggs, add 8 granite spoons (large size) of sugar, 1 ><*;it well; 5 of butter, heal :then 10 spoons of thick sour milk. 1 heaping teaspoon of soda, salt to roll out easily. Cut with jagging and Dousman's Besi Pateni iron and fry in hot Mrs. 11. A. Goodykar. dour sufficieni lard. Doughnuts. One-half cup butter. 1 cup sugar, 3 eggs, l'- cups milk, 3 teaspoons baking powder in 1 quart Dousman'e Hisi Pateni Hour, pinch salt, nutmeg Savor. Maki stiff enough to roll. Mus. Geo. Bamford. Raised Doughnuts. One cake compressed yeast. Ipini of warm milk and sufficient Dousman's I'.est flour to make a sponge. When light, stir -:; of a cup of butter with I cup to a cream, add Ibeaten eggs, 1 teaspoon sail, add to the sponge. Stir in let rise: when then bake in hot lard, dust with pow- Patent of sugar enough flour to make stiff dough to roll, about light, roll and cut dered sugar. MiBB Lizzie Sporley. like raised biscuits, let rise again, in cakes, Snowballs. Seven tablespoons sugar. :i tablespoons melted butter, 3 eggs, 1 cup of milk. I teaspoon of soda and '.' of cream of tartar, meg and >- a level with a small, round pepper can cover, fry in hot L. a grated nut- tablespoons melted lard. teaspoon of salt. Dousman's Besi Patenl Hour to roll soft. Cvi lard as you do fried cakes. '¦'• ' .Mi:--. ./. A. BItYDEN. 124 SUPERIOR COOK BOOK W^Sr^J XJ^X Mmm fPy&M&mm lyEr mmSMM lemon ORANGE maple PEAch PISTACHIO CHOCOLATE COFFEE. Dr. Price's Ice Cream Su^ar has absolute purity as its basis d||| .h IxKAflllrnl£t (The hi9hes*honor) The minimum of time used in making, the velvety tff^rTM^^** smoothness, delicious flavors colors, are all A|f| ||lvt O and delicate strong points in it- favor. and its economy makes it possible for every one. \3 + 11Jl'ViOTlllO Price Flavoring ™|?^» Pvfnrt en LAIIClll VU. ST- LOUIS EXPOSITION. Awarded t< ¦DELICIOUS 0 CHICAGO. - - ILLINOIS For sa.o by a., representat.v, gr^er.. SUPERIOR COOK BOOK 125 Cakes. (n-fit of even Im-;i i. "With welffhta and measures Well buttered tins and ii< i nerve* Jusl Success willbe complete'" .-mil true, Rules for Making and Baking Cake. Haw the oven ready to receive the cake as soon as il is mixed. The oven can for the cake: the cake can never wait for the oven. The coarse- wait a few moments ness nf cake is frequently due to it- standing for a momeni before going into the oven, or the own nol being a 1the right temperature when the cake goes in. Cakes without butter require a quick oven. Cakes with butter require a moderate oven. Cookies or small cakes Cakes containing molassses require a moderately quick oven. it into the oven, If your cake browns as soon as you pul Never move a cake in the oven until the centre is thoroughly "set." require careful watching in a moderate oven, as they •scorch easily. the men ig too hot^ cool it as quickly as possible by lifting the lid of the -tow. or stand in the oven ;H quart pudding-pan filled with cold water. ll' you jar it it willbecome heavy in the centre and near the bottom. This is due to the break- ing of the cells. the cake licks loudly put it back, as it is not done. it is done. Take it from the oven, but do not handle it while hot. bottom. Itis always well to line cake-pans with greased paper, To try a cake pui your car down near If the ticking is very faint or absent to prevent burning at the thi Flour should always be sifted three times before using. Sift baking powder and cream of tartar with flour three limes. Bright tins best for baking cake. Always grease with butter. Cream butter and sugar until very light. If sugar and butter cream slowly, add a little of the measured milk. Soda should always be dissolved in a very little ho< water and stirred thor- oughly into the sour cream, milkor molasses, and added to mixture before the flour. Angel Food. Whites of 11 large or 13 small eggs, 1tumbler holding 9 ozs. Dousman's Best rtar, I tea- a pinch of salt, and Sift tlour and sugar separately itimes,, mix Patent flour, 11£. tumblers of granulated sugar, I tea spoon vanilla, add the cream of tartar to whites of i beat very light with wire egg beater. 126 PIANOS. ST'PRRIOR COOK BOOK BICYCLES. ORGANS. ED. GIRZI, ISHPEMING.MICIIIGAN. SHIVINGMACHINES. JEWELER. Iv into whit^i? of eggs and told very carefully, and sift together :i times. Sift adding vanilla. Be sure do not I>eatjjUur or ymi'-vill make it tough. Bake 50 min- utes in moderate oven in a Jewel Kangv. Mi;s. E. ('. Coolet. Miss. E. ('. Cooley. L. teaspoon cream tartar, I'.cst Pateni Hour. Beat whites half, add cream a pinch of salt, Icup Dousman'a then Hour and measure after sift- tartar and salt, ing, flavor with vanilla. Bake 35 to 50 minutes in moderate oven in a Jewel Range. Whites of 8 large fresh eggs, H.4cups gifted sugar, then beat yen stiff. Add sugar, Angel Food. ' Mrs. M \kk Elliott. One and one-half cups of sugar, whites of 11 eggs, 1 cup of Dousman's Echo pastry flour. 1 teaspoon cream of tartar. 1 teaspoon vanilla. Sift flour, sugar and cream of tartar together sor r, times. Add to the well-beaten whites as lightly and from % with as little handling as possible. to l hour. Hake in slow oven in a Jewel Range Luella Ropes. Angel Food. White Cake. 5 limes. 1 cups of pastry Hour teaspoon Ful of vanilla. sifted ."> One-half cup of butter (cream this Bret), I1I 1 ¦ cups of granulated sugar sifted (heaping), - ».''.. little salt, whites of 5 oggs. Cream the butter and sugar, add the water, then stir in about cups of flour, then vanilla and then the whites of the egga beaten stiff. Before add- ing the last half cup of Hour and baking powder, heat for -"i minutes. Bake in a Jewel Range, either in :> layers or loaf cake. Measure Hour and sugar after sifting. baking powder 2 times. 1 Cup of cold water, teaspoonfuls the cake Miss I'usi I.a Ropes. Mrs. 11. F. IIvMMotii).Marquette. Mus. Theo. I). Hall. Negaunee. White Cake. Two cups sugar. |cups Dousman's Best Patent flour. 1 cup butter. 1 cup sweet teaspoons baking powder, 1 teaspoon milk. 1 cup eorustareh. whites of 8 eggs. then add the milk. Mix flour. almond extract. His butter and sugar cornstarch and baking powder and add by degrees the whites of the eggs, beaten very stiff, and lastly the flavoring. Bake in a Jewel Range. Mrs. T. A. Fli.ch. to a cream, :'. White Cake. One and three-quarters of a cup of sugar, 1 cup of butter, 1 cup of cold water, vanilla, whiles of 8 eggs, 2% cups of Dousman's Best Patent dour, 2 teaspoons of baking powder. Hake in a Jewel Range. Mus. Hakims. Two cups sugar, % cup butter, 1 cup milk. 3 cups Donsman's Best Patent flour. White Cake. SUPERIOR COOK BOOK 127 us baking powder, vanilla, whites of 8 eggs beaten 2 heaping teas] to a froth (stiff). Cream butter and sugar in the Hour ami whites of eggs, alternately, until all of eggs and flour are used. Heating this cake well makes it much liner. Gold Cake to go with it. very light, add milk, then' heat I layers or V bars. Mrs. Atwell. .Makes One cup butter, -.' cups sugar, 1 cup milk. :; teaspoons baking powder, •'! cupa Dousmaa's Best Patent Hour, yolks of 8.-eggs and 2 whole eggs. Whites beaten and put inlast. Lemon extract. Bake in a Jewel Range. White Layer Cake. Mrs. AtweLl. One cup granulated sugar. 1/l> cup butter (cream butter and sugar), milk, \'._, cup cornstarch, teaspoons powder, whites of :i eggs beaten stiff, pinch of salt. Bake in a Jewel Range. , cups Desman's Besi Talent Hour. ¦_' L i.. cup baking i/frA** 1' Mrs. J. s. Oi.son- One and one-half cups of sugar, 'I cups of sifted Dousman's eggs, soda in Hour also. 1iL lies! Patent Hour (sift Itime-). ,leaspoonl'iils cream of tartar. Bake in a Jewel Range. | cup of milk, whites of I teaspoonful of 1 White Layer Cake. i¦, cup of butler. •" \l!;s. T. .1. Flyxx Rich White Layer Cake. (ream •? cup of butter and beat 5 minutes, ."i minutes longer. Sift 2 cups of Dousman's add 1 !¦_. cups of powdered sugar and heat I'est Patent Hour and \ ¦_. cup of cornstarch with A level teaspoons of baking powder. Add the 11. .ur and corn- starch to the firsi mixture alternately with '..cup of cold water. Add last the stiffly beaten whites of I eggs and a teaspoon of lemon flavoring. Hake in a Jewel Range in 3 layers and put any kind of while icing or Riling between. White Cake with Soft Filling. One cup of butter. 2 cups of sugar, whites (>( lieggs, Icup of sweet milk. :!'- cups of cake flour and :; heaping teaspoonfuls of baking powder, flavoring to suit. This makes -I thick layers. Hake in a Jewel Range. Pilling.—One egg. a cup of sugar. 3 grated apples and 1 lemon. Stir until it boils and becomes Ice top of cake with white icing. it eon! before putting between layers. Mi:s. Li-: Roy CHRISTIAN. thick, let World's Fair White Cake. Two eupe sugar, Alleguetti Filling.—Two tablespoons y% cup butter. 1 cup sweet milk or water, 3 cups Dmismans Besi Patent Hour. 2 teaspoons baking powder, whiles of 8 eggs, beaten stiff. Makes 1large cake or two small cakes. Bake in a .level Range. cream, 1 teaspoon of sugar enough to make thick. Spread on cake. When dry vanilla, confectioners' melt 2 squares of Baker's chocolate and spread a thin layer on top of white frosting with a spatula. Florence Osboknb. of thick sweet White Mountain Cake. Mix thoroughly uutil light. U> lb. of butter. 1 lb. of sugar. 1 lb. of Dousman's Best Patent the yolks of 6 eggs, beaten. Mix well, VL'pt. of milk. Add to the butter and sugar then add the whites, beaten to a stiff froth, mix in the ftour, and Lastly stir in the milk and powder. Bake in jelly pans and pat it together with frosting lik jelly cake. Bake in a Jewel Range. flour, 1large teaspoonful of baking powder dissolvt Mm. Corn . ' Candied cherries can be chopped and stirred in any white cake as you do raisins, Mbs. W. P. Belden. giving a pretty effect. 128 SUPERIOR COOK BOOK Snow Cake. Half teacup butter. 1 cup BUgar, 1% cups Dousuian's Best Patent sweet milk, whites of 1 eggs, 1 teaspoon baking powder, Baku in a Jewel Eange. flour, \U cup flavor with lemon or orange. Mrs. Soddy. Cornstarch Cake. > One-half sour cream, Instead of using sour cream, baking powder. Bake in a Jewel Range. teaspoonful lb. wheat Hour. \'-2 Ib. cornstarcli. y2y2 teaspoon fillsoila. 1 teaspoonfu] cream of tartar, (ieggs and flavoring. soda and cream of tartar, you can use sweet milk and '- cup cold water. 2 cups Dousman s Besi Two eggs, ' ¦• cup butter, 1 cup sugar, -j II). butter, 1 Hi.sugar, Mm M. M. Duncan. Water Cake. I'atent Hour (scani measure), good cake of citron or raisins. Bake in a Jewel Range. for common use. Can be varied by adding spices 1 teaspoon I'ul baking powder, y% of a nutmeg. A very to taste or thin slices Mrs. J. Ropes. Cream 1 cupful of butter, add slowly 2 cupfuls of fine sugar, and heat: add '- Empress Cake. to "." L. cupfuls of Dousman's Echo pastry (lour, then add cupful of cornstarch alternately to the butter with 1 cupful of milk; heat until smooth, add stiffly beaten whites.of S eggs, 2 teaspoonfuls of baking powder, and hake in loaf with tube in a Jewel Range. . Mbs. Mandley. Large '- cup butter, I1I 1- cups sugar, 2% cups Dousman's Besi Pateni tlour. flavoring, 2 eggs I cup sweet milk. 3 small this rule beaten separately. together, makes a very nice cake. Hake in sheet or in layers in a Jewel Range. teaspoons baking powder. 1 teaspoon If care is taken in beating the ingredients Delicate Cake, Mrs. A. B. Mineb. Sunshine Cake. Whites of ; eggs, yolks of 5. 1 cup of granulated sugar, ' cream ol tlonr. pinch of salt added to whites of eggs tartar, 1 cup Dousman's before whipping. Sift flour and sugar 5 times. Whip whites of eggs about hall, then adil cream of tartar ami heat very stiff. Add sugar \o whites and beat in. then beaten yolks, then flavor and fold in Hour lightly. Bake in moderate oven in a Jewel Range for pi minutes. Mus. J. S. Olson. I'est Pateni , teaspoon : Sunshine Cake. Beat the whites gi 11 eggs to a stiff froth; add to them the well-beaten yolka of :> eggs, tlion stir in carefully jicup and a half of sifted granulated sugar, a tea- Bpoonful of vanilla and 1 cup <* Dousinari's flour that has been sifted with ;i teaspoon ful of cream of tartar 5 times; add this a little at a time and mix foproughly. Hake in a moderate oven for [5 minutes in a Jewel Range. liest Patent ¦¦%* Mrs. A. P. ScnivuDt. One cup brown sugar. Gold Fig Cake. teaspoons baking powder sifted in 1 ¦ L. cups Housnian's Best Patent flour, yolks of 3 eggs, whites oi little salt. When baked in dripping pan. put I. 1 teaspoon allspice and cinnamon, half of the batter in pan. then lay a layer of tigs thai have been rolled in Hour on then put the rest of hatter on figs anil bake in hot oven in a Jewel Range. the hatter, This cuts into many pieces. '¦. cup sweet milk. 1' '¦, cup butter. .1!. D. SUPERIOR COOK HOOK 129 One cup oi butter, 2 cups of sugar, 3 cups of Dousman's Best Pateni flour i. yolks of 6 eggs and 1 whole one, 3 teaspoonfuls of bakinc CUJ' f SU(rl powder. Bake in a .lewd Kan,,.. M l!s. H. p. Handford b "'¦ Gold Cake. Ten eggs, I pt. Dousman's Best Patent Hour. I pt. powdered sugar, pice of 1 lemon. Beat sugar and yolks of-eggs together until very light, add whites of eggs beaten to froth, and then stir in flour. Make in a Jewelßange Sponge Cake. Mrs. s. i;. Smith Sponge Cake. Pake 6 eggs, 1 cup of -granulated sugar; beal then stir in gradually 1 cup of Dousman's Best Patent Pour in buttered mould and bake in a steady oven in a Jewel Range 60 minutes. When done dust with powdered sugar. flour, the grated rind of I lemon. together 80 minutes, Mus. Steinbbackeh. Ice Cream Cake. One enp sugar, 2 eggs well beaten, P, cups Dousiuan's Besi Patent then add ' :; cup flour, I tea- spoonful baking powder. boiling water a little at a time. Hake in moderate oven and in a Hat. long pun' in a Jewel Range. y4y4 cup boiling water. Boil until it syrupa and pour to which has been added a saltspoonful of cream Icing.—One cup sugar, .Mix eggs, sugar ami Hour all together, over the white of Iegg well beaten of tartar. Good when eaten fresh. Mi;-. Duncan. One enp sugar, y2y2 cup of milk. 1> '¦_, cups of Dousman's Besi Pateni Hour, :.' tablespoons butter, -'i eggs, 2 teaspoonfuls of baking powder. Bake in a .lewd Range. Ml;s. .1. P. OtJTHWAITB. Lemon Cake. Jelly for above. One cup of sugar, Igrated lemon, Ilarge apple ;grate and cook until well don Mus. .1. P. Oi"riiw LITE. Hickory Nut Cake. One ainl one-hall' cupfuls of 6Ugar, milk, 2 cupfuls of Dousman's Best Patent spoonful of cream of tartar. l/2 teaspoonful of soda, teaspoonful of vanilla. '[• cupful of butter, :!| of a cupful of sweet flour, '- cupful of chopped nuts. 1 tea- the beaten whites of I i Cream Sponge Cake. Two cups sugar, 1 cup cream (sweet), 2 cups Dousman's Besi Patent eggs, 1teaspoonful baking powder, Iteaspoonful Jewel Range. lemon extract. flour, i Bake quickly in a Selma Bouecieb. One-halt cup of butter, 1 '/j cups of sugar, 'U cup of water. 2 cups of Dousmi Orange Cake. flour, juice and grated rind of loi ¦> e;^s lii-atcn "°4M^ liest Patent teaspoons of baking powder, whites of Ieggs beaten stiff. Hake in a Jewel lian^BP juice. :; tablespoons Filling. -One-half cup of orange •'! eggs, 2 tea- sugar, spoonfuls of flour. Cook in custard kettle until it thickens. Prostixg fob Top.—Two cups of sifted XXXX sugar, juice and rind of '- orange, beaten white of 1 egg. Mrs. J. E. Si . ¦¦! One cup sugar, •¦¦ Orange Cake. cup butter, 1 :!| cups Dousman's Best Patent flour, ! 130 SUPERIOR COOK BOOK Bake in a Jewel Range. Filling fob Above.— One large orange or 2 small oranges. 1 cup sugar, 1 egg milk. 1 teaspoon baking powder, 2 eggs beaten separately. beaten separately. Chop the orange as line as possible. Mrs. Crocker. Cocoanut Cake. cup of butter, 2 level cups of sugar. (beat separating), % cup of milk, 3 cups of sifted Dousman's Best Patent teaspoonfuls of baking powder, flavor with vanilla. Bake in a -Jewel Range. in without Three-quarters flour with 3 FILLING.—Two cups of granulated sugar. Moisten well with cold water and that have been boil until it threads. beaten. After spreading this on the cake sprinkle the top well with cocoanut. this mixture into the whites of 2 eggs 1 eggs Pour Mbs.'J. H. QtriNN. Tip-Top Cake. One ni111 1sugar, 1 cup butter, 1 cup sweet milk. 2 eggs or whites of 3, 2 teaspoons Royal baking powder, 2 cups Dousman's Best Patent Hour, flavor to taste. Bake in a .lewd Range. Mrs. Eddy. One cup sugar. flour, '.'' Patent Bake in a Jewel Range. Queen Cake. •L. cup butter, 'L. cup milk. 3 eggs. 2 cup- Dousman's Best L. teaspoons baking powder. Can be used as layer or loaf cake. Mrs. I).D. Randall. Swiss Cake. One and one-half cups line granulated sugar. '¦> cup butter, 1 cup milk, 2% flour, 2 teaspoons baking powder, 1 teaspoon vanilla. cups Dousman's Best Patent Beat 10 minutes and add the whites of I eggs beaten stiff and heat 10 minutes more. Bake in a moderate oven in a Jewel Range. Make the day before you wish to use it. Keeps line for more than a week. Mrs. 11. L RAMSDKLL. Walnut Cake. beaten separately, .—.— Jewel Range. fine. ::' baking powder, pinch salt. Bake in 3 layers One 111. walnuts chopped 1 teaspoon PULING.—One tablespoon cornstareh. sugar. 1 egg. Caramel Frosting ion Top.—One cup light brown sugar, :> tablespoons cream. t cup cracker crumbs sifted, 1 cup sugar. 8 eggs in a 1 cup milk. 2 tablespoons Boil. small piece butter. Boil. Mrs. G. W.Jones. Hickory Nut Cake. to 2 cupfuls of Dousman's Best Patent Hour and sift. Beat Beat half a cupful of butter to a cream: add a cupful and a half of powdered sugar; beat until light. Measure -;; of a cupful of water; add 1 teaspoonful of bak- ing powder the whites of 1 eggs to a stiff froth. Add the water and Hour alternately; beat until smooth. Then add one-half the whites: fold in carefully and add 1 cupful of chopped hickory then add the remainder of the white.-. Bake in a round, deep cake-pan nut kernels; in a Jewel Range in a modeTateoven Miss. I). B. Bilkkt. fur '¦> iof an hour. Two cups sugar, flour. 2% teaspoons Bake in a Jewel Range. Poor Man's Cake— No Eggs. cup butter, 2 cups sour milk. 4 cups Dousman's Best Pateni cinnamon. raisins. 1 teaspoon cloves. I teaspoon '.' cups '- soda. Mrs. D. D. Randall. Old Fashioned Sour Cream Cake. One Hi.sugar, flour, yx lb. cjtron, 3 cops of sour cream, 1 teaspoon of cinnamon, I teaspoon of nutmeg, 1 teaspoon oi \ Ib. butter, 1 tb. Dousroan's Besl Pateni '¦'¦ SUPERIOR COOK BOOK 131 soda, 6 eggs beaten separately. Mix sugar and butter; add yolks, citron and spices Ihen sour cream to which soda has been added. last Bake in a Jewel Range. The Hour and whiles of eggs Wrs. \V. h. Johnston Brod Torten. Nine eggs beaten separately, % Ib. powdered sugar, (grated juice of Ilemon, 8 teaspoons baking food Nit Filling.—One cup of thick cream. 1 cup of light brown sugar, Icup of rye) 1glass of brandy, powder. Very nice. Bake in a moderate oven in a Jewel Range in an angel's or funnel pipe pan. MI!S. m.\uk Elliott. chopped nuts. Boil all together 15 minutes. Mrs. Mark Elliott. y2y2 Ib. grated almonds, I ozs. bread crumbs Rye Bread Cake. Ten whole eggs and yolks of 12 others. 1 Ih. of sifted granulated sugar, Ioz. of finely chopped citron, 1 cloves, grated rind of 1 lemon. % Ib. of grated blanched almonds. Iozs. of grated rye bread, moistened with a wine glass of sherry wine. Weigh almonds and bread after they are grated. Bake m slow oven in a Jewel Range aboul 45 minutes. teaspoon of cinnamon. Miss Lizzie Spohley. \/2 teaspoon Roll Jell Cake. for sponge e.ike. whites beaten Beaj 3 eggs as then to- powder, little salt: heat well; last add ', cup boiling water. Bake in a .lewd Range. gether, 1 cup sugar. 1 cup Dousman's Besi Pateni Hour, l small teaspoon baking stiff, yolks to a foam, Mbs. Sackrideb. Plain Pound Cake. Beat to a cream 1 Ib. of butter; add IIb. of granulated sugar, and beat for 10 minutes. Heat 10 eggs without separating until very light. Add a level teaspoonful of baking powder to 1 Ih. of Dousman's Echo pastry Hour ami sift. Add a little of the egg to the butter and sugar, then a little id' the Hour, then a little egg and flour until the whole is well mixed. Then add your flavoring and the grated rind and juice of 1 lemon. for ."i minutes, and bake in a \erv slow oven in a Jewel Ifange for 2 hours. Beat Fruit Pound Cake. One 11). pulverized sugar, 1 Ib. butter, 1 Ib. Donsman's Bed Patent flour, 1 Ib. seedless raisins, !• eggs, 1 wine glass of sherry or brandy, 1 teaspoon of mace, 1 nut- meg; 1cup of nut meats and 1 cup citron may be added. Cream butter and sugar well, then break in 1egg at a time and beal 8 or 3 minutes between each egg. Then boat the flour through a little at a time in the same way. Bake steady "''j hours in a Jewel Range. Mbs. Thomas Waltees. Huckleberry Cake. One cup butter, v! cups of sugar. sweet milk. 3 cups of Dousman's Bake in a Jewel Range. 4 eggs, 1 teaspoon soda dissolved in 1 cup floured. flour, 1 qt. huckleberries l»'~i Patent Mbs. E, <'. Coolbt. Blueberry Tea Cakes. ('ream together 2 tablespooni'iil? of butter and 1 cupful of sugar: add to ttan, 3 egg? beaten very light. 1 cupful milk. 0 cnpfnls Dousman's Best Patent which have been sifted k toaspoonfuls of baking powder, and 1 saltspoonful of salt. Dredge 3 cupfuls of blueberries with Hour, stir them lightly into the cake and bake in muffin tins in a Jewel Range. Eat warm with butter. Mas. C. \V. Jarvis. flour Four eggs, 1 cup sugar. 1 cup sifted Dousman's Best Patent Sour, 1 teaspoon- fulbaking powder. 1 cup dates cut line. Icup walnut,- cut fine. Beat yolks and sugar Date and Nut Cake. 132 SUPERIOR COOK BOOK together hard, dredged in Hour After baked put cranberries in a Jewel Range. then add flour and beaten whites of eggs, and lasi nuts and dates and whipped cream on top. Bake >'"*• •'¦ Jaedecke. Wine Cake. Yolks of 6 eggs, 1cup sugar, 1 large cup almonds, grated. i-2 wine glass wine. 1 strip chocolate, 1 cup bread crumbs, 1 teaspoon baking powder, rind of a lemon; add . whites of eggs, beaten. juice of \ '¦_, lemon, pinch of salt, piece ot to taste. Boil and strain. butter as big as a marble, 2 eggs, 1 tablespoon milk, sugar Mhs. Geo. J. Maas. Bake in a Jewel. Range. Filling.—Rind and juice of 1 orange, • Loaf FigCake One cup butter. 1 cup sugar. 1 cup milk. :i cups IKinsman's Best Patent flour, y2y2 Ib. of figs, put in a then of figs. Cut the figs in small pieces. Bake whites :; eggs, 2 teaspoons baking powder. Wash and splii deep square tin—a layer of dough, in a Jewel Range. Mrs. D. D. Randall. Plain Cake. Three cups of milk. 1 cup of sugar, a little salt, a 3-cent cake of compressed soaked in % cup warm water. Stir in Dousman's Best yeast or 1 cake id' dry yeast flour to make a rather thick batter. Let it rise until thoroughly light. In Patent the morning add :! cups of sugar. 2% cups of butter and lard stirred to a cream, 3 eggs. 1 wine glass of wine or brandy, 1 nutmeg and a little mace. :i cups of sultana r.iisius and 1 cup of citron am! flour enough to mix soft. Let rise until light. Put .', hour. Makes :i loaves. Bake in a .Jewel Range. in pans and let rise again ahout Mrs. Thomas Walters. Blitz Cake. One cup butter, 1 cup sugar, creamed; man's Best Patent Hour. 2 tablesp Spread nut meats, sugar and cinnamon on top. Bake in a Jewel Range. I eggs beaten separately. 2 cups Dous- ifulfi water. 1 teaspoon fid baking powder. Mrs. 11. Jaedecke. ] Minnehaha Cake. whites of .') eggs, Range. L. cup butter. 1 cup milk or water. 2 teaspoons baking powder, One cup sugar. in 2 long tins in a Jewel Filling.—Two cups of granulated sugar, 6 tablespoons of water. Boil untilit the whites of 2 eggs stiff and pour the boiling sugar threads from the spoon; beat into it;beat until almost cold, then add 1 cup of raisins, chopped, and 1 cup of hick- ory nuts, chopped. flavor with vanilla. Bake in 2 layers . MRS. GEO. BAMFOBD. c j r ¦ Spread between layers and on top. Apple Kuchen. IV>t Pateni Hour. 1 1._, One and one-half cups Dousman's teaspoons Royal bak- ing powder, butter size of an egg. Mixthoroughly. Break 1 egg in center, add milk enough to make a soft dough, add a little salt, cover top with quartered apples. flMfeklcd with sugar and lumps of butter. Hake in a .Jewel Range. Mtss lleyv. of ;i well-beaten eggs and ' ¦_, cup of milk. Mix l:i,l :i, cups of Dousman's Best Patent the yolks flour with 2'm teaspoonfnls baking powder and add to the firsi mixture with the 3 whites beaten stiff. When the hatter is thoroughly beaten, add :! ( cup of nut meats broken in very small pieces. Bake in buttered and floured cake pan 40 minutes in a Jewel Range. Cream U a cup of butter. Add gradually 1cup of granulated sugar, Oshkosh Cake. X. \\*. Kkogman. SUPERIOR COOK HOOK 133 A Very Good Seed Cake. One lb. of butter. 6 eggs, % \\ X of H ft,.,i SUgarj mace aM(| UTat(.(] nutmeg to flour, :f4 oz. of caraway seeds. 1 wine glassful to a cream, dredge in the flour, add the stfgar, mace. and mis these ingredients well together. Whisk the the cake again for 10 minutes. Bake from taste, Ilb. of Dousman's Besi Pateni of brandy. the butter nutmeg and caraway seeds, eggs, stir to them the brandy; and heat 1 y2y2 i<> 2 hours in a Jewel Range. Mus. A. Moitkii:. Beat Cocoa Cake. eggs, I teaspoon cinnamon, V-2 cup water. l<, cups Dousman's Besi Patent Cream \/-> cup butter and 1 cup sugar; add '4 cup cocoa and beaten yolks of 3 flour ami •'! teaspoons baking powder, beaten whites of :! eggs. Bake in 2 layers in a Jewel Range. Mrs". SporleY. Buttermilk Cake. Two cups or brown sugar, 1 cup of shortening (half dripping, lard and butter), •I eggs, 1nutmeg, 1 teaspoonful cinnamon. teaspoonfu] allspice. 2 cups of butter- milk or sour milk, teaspoon of vanilla. 2 cups of chopped raisins, 1 teaspoon soda, Dousman's Besi Patent Hour enough, but do not make very thick. Hake in a Jewel Range. teaspoon of lemon and '._. Mrs. T. J. FLYNN. \._. ] ¦, Hard-Time Cake. One cupful sugar, •'! eggs, 1 cupful Dousman's Best Patent baking powder. Mix well, add slowh )/> cup of boiling water. Range. flour, 1 teaspoonful Bake, in a Jewel Miss Ethier. Pork Cake. very fine or 1 lb. well salted lard. Icups boiling water. :i cups brown sugar, 2 cups molasses, 2 cups raisins. 8 cups Dousman's Best Patent Hour. 2 teaspoons to taste. Bake in a Jewel Range. One lb. salt pork chopped even fullof soda, spices Miss Su EBT. Marble Cake. then add half a cupful of water, Beai half a cupful of butter to a cream: add gradually a cupful and a half of then one cupful of flour, a pinch of salt; sugar; then another cupful of flour and the then add the white- of four eggs well beaten, juice and rind of a lemon. Stand this aside whileyou make the dark portion of the cake by beating together until very tight a quarter of a cupful of butter, one cupful of brown sugar and the yolks of four eggs; then add half a cupful of water and one cupful and a half of Hour. Beat until smooth, then add two ounces of melted choco- late and one teaspoonful of vanilla: mix well and add a teaspoonful of baking powder, and also add a teaspoonful of baking powder to the light mixture which yon have previously made. Grease a cake-pan. Put in a layer of the white mixture, then a layer of the dark, and so continue until all is used. Bake in a moderate oven for three-quarters of an hour. Miss Laura Walters, St -Louis, Mo. One Egg Cake. One cup sugar, 1 egg, icup butter, icup milk, ¦> cups Hour, ~i tenspoonfuls of baking powder. Bake in layers. Mrs. Jahk. Eggless Cake. One and one-half teacups of sour milk, \ cup butter. 1 teaspoon soda, h toa- :i cups of g teaspoon grated nutmeg, 1 teacup raisins chopped. Miw. Ous Waxsbth. spoon cinnamon, sifted flour. 134 SUPERIOR COOK BOOK One cup butter, 2 cups sugar, 2 cups Horn-, 1 cup milk, 1 cup corn starch, 4 eggs, Miss Myrtle Tucker. 2 teaspoons baking powder. Bake one hour. Corn Starch Cake. Fruit Cake. One and one-half pounds salt pork chopped lino.1pint boiling water, 11 pounds raisins, 1,1 pounds currants. 1 pound figs,l pound lemon peel. ¦» cups molasses. % cinnamon, cups brown sugar, allspice. 2 teaspoons cloves. 2 teaspoons 'I teaspoons ¦' teaspoons soda, Dousman's Best Patent flour to thicken. Mrs. Ole Walseth. Potato Rolls. One cup of flour: one cup of milk; one-half cup of lard: one-half cup sugar (scant): one cup of potatoes which have been pur through the potato ricer; two eggs, well beaten :one teaspoonful of sail ;one cake of yeast, dissolved in half a cup and sugar, add the eggs. oflukewarm water. Mixthoroughly the lard, salt, potatoes to rise for two hours; make into a soft dough then Hour, milk, then the yeast. Set to rise again for two hours. Make into rolls by adding a quart of Hour and 3et (adding sufficient to rise again for ahout an hour. Bake quickly. Mbs. M. M. Allen. flour) and set One cup of butter, 2 cups of sugar. I eggs. 1 cup molasses. 1 cup sour milk. 1 teaspoon allspice, 5 cups of Pousmans teaspoon Best Patent flour. 1 cup of raisins. 1 teaspoon soda, heaping. Bake in a Jewel Range. cinnamon, 1 teaspoon Victoria Cake cloves, ' Miss A. M. McDowell. Blackberry Jam Cake. One cup of sugar. % cup of butter, ll^ cups of Dousman's Best Patent flour. :> eggs. Icup of blackberry jam or preserves, 3 tablespoonfuls of sour cream, 1 tea- spoonful each of soda, allspice and cinnamon, 1 nutmeg. Hake in layers in a Jewel Range and put together with boiled frosting. Bake a little try cake, and if it falls add a little flour. Mbs. 11. P. Handford. Ginger Cake. One-half cup butter, 1cup molasses, 1 cup sour milk. 1. cup sugar, 1teaspoonful soda in a little -water. 1teaspoonful ginger. 1 teaspoonful cinnamon, 2 eggs, 2 cups flour. Add fruit and raisins if desired. Bake in a Jewel Dousinan's Best Patent Range. Mrs. Bblden. Ginger Drop Cakes. Three eggs, 1- cup lard. 1 cup molasses. 1 cup brown sugar. 1 tablespoonful of ginger, 1 tablespoonful of soda dissolved in 1 cup of boiling water, ."> cups unsifted Dousman's Best Patent Hour. Drop from tablespoon into well-greased pan 3 inches apart. Mits. A. W. TT.udle. Molasses Spice Cakes. One cup of butter. 1 cup of sugar, 1 cup of molasses, i.. cup of sour milk. 3 eggs. 1 teaspoon of soda. 1 teas] nof cinnamon, 1 tablespoon of cloves. 1 nutmeg, flour last, enough grated. Mix soda with sour milk. Add Dousman's Best Patent to make a cake batter, anil bake in patty pans in a Jewel Range. Drop by spoonfuls. Cream Drop Cakes. \". \V. KJEOGMAN. Break 1 egg in a cup. beal butter, 1 cup sugar, 2 scant powder; thoroughly and fill with sweet cream: 1 teaspoon cups Dousman's Bes) Patent flour, 1 teaspoon baking Mi;s. F. .1. Bakbr. SUPERIOK COOK BOOK 135 One-half cup sugar, L. cup sour milk, 2 cups Dousman's Best Patent dour, I teaspoon soda, salt, ginger, cinnamon, 2 eggs beaten light and added last. Bake in a Jewel Range. L. cup molasses, ? cup butter, i Soft Gingerbread. Mrs. Myers. ' ' Good Gingerbread. each of soda and cinru Sift 2 cups of Duusnuiii's Echo pastry flour, y2y2 level iof salt, I level teaspoon 1 and add to the flour,etc., with '.. cup of boiling water, and bake pounding tablespoon of softened lard and 2 of butter and heat with % cup of sugar, 1 a cup of molasses, i)i a thin sheet tablespoon of ginger. Measure in and 1 level in a .Jewel Range. teasp , MrtS. MOYLE. Hot Water Gingerbread. \._, cup in-own sugar, 2 tablespoons One cup New Orleans molasses. butter. melted, y2y2 cup boiling water, 1 egg, lightly beaten, 2 cups Dousman's Echo pastrj L. teaspoon .alt. 1 table- flour or l3/4 cups bread flour, Ilevel teaspoon spoon Jamaica into mixing howl and stir in sugar ami melted butter :add dry ingredients and hot water, lastly egg beaten very lightly. Hake m dripping pan in moderate oven :!() minutes. Serve hot with fresh unsalted butter. This is excellent. Hake in a Jewel Range. Sift dry ingredients all together. (scant) soda. ' Pour molasses ginger. Carrie Twing's Dixie Gingerbread. Three eggs, 1 cup molasses. with evaporated of home cream: 1 teaspoon salt. 2 teaspoons ginger, cinnamon, 1 heaping teaspoon of saleratus dissolved in '- cup boiling water, '.' 1 cup sugar, •"> | cup melted lard, fill the cup up teaspoons stir Bake in a (about 2 cups). Mrs. M. M. Ramsdeix. in Dousman's Best Patent Hour Jewel Range. to usual consistency One-half cup of butter, ' New Orleans molasses, ger, I teaspoon of cinnamon, 1 teaspoon of cloves. 2 eggs, pinch of salt. sifted Dousman's ma Jewel Range. Gingerbread. L. cup of lanl. 1 cup of lighl brown sugar, I cup of 1 cup of sour milk. 2 teaspoons of soda, 2 teaspoons of u'in- ~> cups of flour. A few currants or raisins if you like. Bake Mbs. J. K. LaLonde. l!est Patent Nut Gingerbread One cup of butter, 1 cup of light brown sugar, 1 cup of molasses, lcup of sour flour, 1 tablespoon of ginger, 1 tea- milk, :.! cups of sifted Dousman's Best Patent spoon of cinnamon, teaspoons of soda dissolved in water and added to milk. ".' eggs beaten and added last. When all is well mixed add ] cup of chopped butternuts or walnuts. Nice warm for luncheon. Bake in a Jewel Range. 'L. teaspoon of cloves, 2 level Mbs. McVichie. Dried Apple Cake. Two cups dried apples soaked over night; drain off water and chop fine, add 3 and boil 1 hour. When (old add :! eggs, 1 cup of butter, 1 cup flour. 1 teaspoon each of teaspoon soda. 1 lb. of raisins. 1 lh. ciir- cups of molasses sugar, I¦, cup sour milk. 4 cups Dousman's Best Patent doves, cinnamon, allspice, nutmeg, 1 scant rants. Bake in a Jewel Range. Mrs. F. Copslakd. ¦ Potato Chocolate Cake. 'L. cup of butter. 3 eggs, '¦_. cup of chocolate, One and one-half cups sugar, ¦•up of raw grated potato. \ cup milk. •.' teaspoons powder, 2 teaspoons of vanilla. 2 cups of Dousman's Best Patent '¦'> layers in a Jewel Range. Mbs. cinnamon, \U "2 teaspoons of baking flour. Bake in \V. F. \'o\i:. 136 SUPERIOR COOK HOOK Chocolate Nougate Cake. Cream Icup of sugar and half a cup of butter together. Beat in 2 eggs, a tea- spoor of vanilla, half a cake of swed chocolate, 1 cup raisins and 1cup of chopped Lastly add y2y2 teaspoon soda dissolved in 1-. cup of sour cream or milk and 2 1..,,„,,, inn- in a Jewel cups of Dousman's Besi Patent flour. Bake in slow oven tO minutes Mrs. Otto Egee. '- cup butter, 1 cup milk, 3 cups Dousman's Best Patent flour, 3 teaspoons baking powder, I eggs, % cup grated chocolate put in dry. Bake in a Jewel Range. Chocolate Loaf Cake. Wbs. D. D. Randaix. One cup sugar, One-half cupfuJ each of butter and milk, 1' L. eupfuk of sugar, Ieggs, ,2 level teaspoons of baking powder, 1::, cupfuls of Dousman's Echo pastry Hour. Iozs. of dissolved in 5 tablespoons of hoi water. 1 cupful fruits and nuts. Bake in Chocolate Loaf Cake. • Mrs. O'Connor., Negaunee. chocolate a Jewel Range. Chocolate Puffs. lieat to a stiff froth the whites of 2 eggs, stirring into them very gradually 2 into which you have teacups of powdered sugar and 2 tablespoons grated 2 ozs. of chocolate. Drop with a dessertspoon 1 inch apart on buttered tins. Rake 15 minutes in a warm oven in a Jewel Range. Chocolate Cake. Miss Burdeß; id' cornstareh One cup granulated sugar, together. Add 1 cup sweet milk.Dousman's Beal Patent .... — r — 2 teaspoons of li'oval baking powder and Iteaspoon of vanilla. the whites of :! eggs and mix with pulverized sugar: melt a square of bitter chocolate and add to the eggs ami sugar; 1 teaspoon l'nl of vanilla. 1 heaping tablespoon butter, yolks of 3 eggs; beat flour for a Btiff batter with Frosting. — ¦ Heat c^i * Mrs. .1. !•'. Van Bkocklin. One cup of sugar, ' cup of butter, 'L. cup of milk. \ ¦_, cup of saffron, 2 teaspoons baking powder. ¦> cups of Dousman's P.est Patent flour, 1cup of fruit, cut, salt. Bake in a Jewel T!an Kit's Cake. :>> cups Dousman's Best flour, large 'L> cup sweet milk. 1 cup raisins. 2 teaspoons baking powder. cup butter. :! eggs, Patent Bake in a Jewel Range. Mrs. John Power. Mrs. Roosevelt's Recipe for Spice Cake. One cup butter. 2 cups sugar, 1 cup milk, 4 eggs, flour. 2 teaspoonfule Royal baking powder. 1 teaspoonful ground cinnamon, spoonful nutmeg. Bake in a Jewel Range. t cups Dousman's Best Patent I.'. tea- One cup sugar, '- cup butter, '¦, cup sweet milk. 1 cup Dousman's Best Patent Layer Spice Cake. flour, 2 eggs, 1 tablespoon molasses. teaspoon nutmeg, '.' teaspoons baking powder. Bake in a Jewel Range. 1 teaspoon cinnamon. '/, teaspoon ginger, 'L> Mrs. A. li.Mfn-eu. Two-thirds cup of sugar, large tablespoonful of butter. Iegg, % cup of molasses, Brown Raisin Cake. SUPERIOR COOK BOOK 137 Vm cup of sour milk, i teaspoon lemon. Doiisman's lies! Pateni ¦ l('» 1'1 Range. soda, I cup raisins, salt, spice and grated rind of flour I ake stiff. Bake in very bloti own in a Mks. Sheldon, Topeka. Layer Spice Cake. One cup butter, -."a. cups brown sugar, I cup sweet milk. 1 cup chopped raisins. 1 cup currants, icup chopped citron. :i cups Dousnian's Best Patent Hour. 1 egge ' v teaspoon vanilla. Bake in a Jewel Range. beaten separately, cinna- mon, Boiled Frosting. —One and one-half cups sugar, 3 tahlesp of •"> eggs. Boil 5 minutes after commencing to hoik •"> teaspoons baking powder. I teaspoon cloves, 2 teaspoons Miss. Crocker. is water, whites . Spice Cake. One and one-half cups of sugar, 1 cup butter, •'> eggs, 1 cup of sour milk. I tea- spoon of soda. 2 cups raisins. 1 teaspoon of cloves. :! teaspoons cinnamon. Inutmeg, 2 cups of Dousnian's Best Patent Hour, Icup of nuts. Hake in a Jewel Range Miss EthIER. Spice Cake. One cup sugar, Icup butter and lard. 1 cup sour milk. :; eggs well beaten, cup New Orleans molasses. !¦_, cup raisins, stoned. :i cups Dousman's Best Patent Sour. Hake in a Jewel Range. :ii 1 teaspoon soda. 1 cloves. 1 cup currants. tea.-poon M RB. I.A. TONNESEN. Coffee Cake. raisins. Ieggs, 1 teaspoon One cup of dripping or butter, 1 I•> cups of brown sugar, 1 cup of molasses. 2 each of cinnamon ami cloves, I cup of cups of seedless cold coffee, 1 nutmeg, I teaspoon soda dissolved in a little hot water, 1 teaspoon baking powder, Dousman's '¦' cups). Cur- rants or citron may he added. This makes 'I loaves and should he baked 1' ¦¦ hours. Bake in a Jewel Range. flour to make still' (about .Mks. Thomas Walters. l>est Pateni A Very Nice Dark Cake. Two eggs, '.J.J cups of brown sugar, 1 cup of sour milk. '/> cup of butter, scant '-''.. cups of Dousman's Echo cake Hour. 1 teaspoon soda and allspice. 2 teaspoons > cup of chopped walnuts, y2y2 cup of cinnamon, raisins. Bake in a Jewel Range. y2y2 teaspoon of cloves, ' 2 of nutmeg, ' Mi;s. H. ELlkwood. L Moravian Cake. sugar, pinch of salt, about ' '¦> cup of Dousman's Best Patent Make a sponge of 1 cup of yeast (or 1 cake of compressed yeast), 1 tablespoon flour and sufficient warm water to dissolve yeast cake: place where warm and let rise. When light, add '.' eggs well beaten. 1 cup warm milk. % of cup of butter. 1 teaspoon 1 cup sugar. salt and flour to make stiff hatter to drop from spoon. Beat well, let rise allnight. In A. M. pour in pans, about half full, and let rise almost to top. Sprinkle with cinnamon, sugar and bits of butter. Bake in moderate oven in a Jewel Range about 30 minutes. Miss LIZZIE Spoih.dv. Rock Cakes. ¦ raisins. Three cups Dousman's Besi Patent ._, cup English walnuts. :t | cup butter. 1 cup flour. iy2 cups sugar. y2y2 cup currants. 2 eggs. 2 tablespoons of seeded sweet milk. 1 teaspoon baking powder, 1 teaspoon cinnamon. ':1 teaspoon nutmeg. Flour and chop the raisins, nuts and currants; mix well and drop on tins; make cakes the size of small cookies; pick up the top of each with a fork to make it rough. Bake in a moderate oven in a Jewel Range. MBS. W. J. CEANE. • 138 SUPEKIOK COOK BOOK Honey Cakes. Heai slowly mi back of stove 3 qts. of strained honey or golden drip syrup; add cloves, nutmeg and all- 1 pound of granulated sugar. I teaspoon each of cinnamon, gpice, 1 Ib.chopped citron, 1 Ib. chopped almonds, dissolved in hot water: remove from stove and add 3 lbs. of sifted Dousman's Best flour or sullicient to roll. When cool enough to handle, cut in any desired Patent -\eM A. M. bake shape about V, inch thick, place in pans and let stand over night. in moderate oven in a Jewel Range aboui 20 minutes. Cup Spice Cakes. L. teaspoon soda Miss Lizzie Sporley. Y2Y2 glass brandy, 1 One cup sour cream. 1 cup sugar, i'¦> cup molasses, grated rind of orange and lemon. 2% c'iips Dousman's Best I'alent Hour. 1 teaspoon soda. 1 teaspoon cinna- mon. 1 teaspoon cloves. 1 L> teaspoon allspice, nutmeg and salt. 1 cup raisins and nuts if you wish. Bake in a Jewel Range. Maisy Mullaughnet. Spice Cakes. One cup of raisins , cups sugar. % cup of aour milk or sweet. 2 eggs. 2 cups of Dousman'a Best Patent dour, 1 teaspoon cinna- teaspoon soda or 2 teaspoons baking powder. Bake it) mon, cloves and nutmeg. a Jewel Range. (chopped line). % cup butter. 1 tL Mrs. C. M. Leonard. [ ¦_. Devil's Food. One cup brown Bugar, yolks •'> eggs, \.u cup hot water (scant), '- cup sweet 1) cups Dousman's Besi Pateni dour, 2 teaspoonfuls baking powder. 1/^ cup sweet milk. Second part: One cup grated chocolate, I cup In-own sugar, to a boil. When milk. Sei on the back of the stove until dissolved and let come cool, stir into first part. Hake in a Jewel Range. Devil's Food. Euphemxa Ham. y% cup butter, Two squares ._> cup milk, \U cup sugar; melt all together. chocolate. ' eggs (save whites of two). 1 cup sugar. iikiu's Besi teaspoon Bake in a Jewel Range. I'alent Sour, small '? cup butter. ' soda. Add first part Three ? cup milk. 2 cups DoUfl- to this when cool. Mrs. F. J. Bakki;. Devil's Food. Cream. !/•> cuP butter, 11 -, cups sugar, yolks of four eggs stirred in. but not water: ' ¦_» cup milk and 1:I4 cups of Dousman's Best Patent Hour mixed with one beaten: % cake or 2 squares of bitter chocolate melted in 5 tablespoons of boiling heaping teaspoon baking powder. Add beaten whites of 4 eggs. Bake in three layers or two long square layers in a Jewel Range. Devil's Food. Four squares of bitter chocolate. 1 ¦_. cup sweel milk and the yolk of 1 egg, heated until smooth, stirring constantly. When (-old add to this I._,1._, cup butter and 11 ¦_» cups sugar '/_. cup sweet milk. 2 eggs, 2 cups Dousinaifs flour and 1 level teaspoon soda dissolved in the milk. This is much Best Patent richer if you use yolks in place of the whole eggs. Bake in a Jewel "Range. (beaten to a cream), Mns. Atwki.i.. Devil's Food. Melt one-fifth of a cake of bitter chocolate, add ] .jcup of milk, a small cup of the lire and add • ¦_¦ sugar: when cooked smooth add the yolk of 1 egg: cook until thick; remove from teaspoonful of vanilla. For the cake, cream .of dates, chopped line. 2 squares of choco- rolled line ami sifted. |o whites beaten stiff, cinnamon late, grated. Xi soda crackers and cloves. Hake in a .Jewel Range. M us. Jahn. Date Cake. Christmas Fruit Cake. One cup butter. 2 cups sugar. 1 cup black syrup. 1 cup sour milk. Ieggs. ".' tea- soda, 1 teaspoonful cloves, 1 teaspoonful vanilla. spoonfuls cinnamon, 1 lb. currants. 1 Hi. raisins, l/,Ib. citron. 1 cup chopped nuts. [l/2 cups Dousman's Host Patent flour. Bake in a Jewel Range. Mrs. S. K. Home. 1 teaspoonful Fruit Cake. Two lbs. of stoned raisins, 2 His. of cleaned currants, 1 lb. of butter. 1 lb. of sugar. IV, lbs. df Dousman's Hesi Patent Hour, 10 eggs, l wine glass of brandy, 1 wine glass of wine, 1 tablespoonful of cloves, Itablespoonful of allspice, n- 1 nutmeg. 1 teaspoonfu] of sweet almond meats blanched fuls cinnamon. and eui in fruit, using that weighed out for the cake; put '._, slices, 2 07.. of candied lemon. 'I oz. of citron, I teacupful of molasses. Flour the teaspoonful of soda or 1 teaspoon- ful of baking powder with it on the fruit. Hake •"! hours, slowly, in a Jewel Range. ".' tallies] Mi;s. <;. Drew. Fruit Cake. One lb. of dark brown sugar. 1 Ib. of butter, I lb. of citron cut into strips. :! lbs. '£ lbs. of seeded raisins, Ilb. of almonds. I wine glass of brandy, I tea- y2y2 cup of molasses, I nutmeg, I 111. of Dousman's Besi Patent Bake in a Jewel Range of currants, spoonful of soda, flour. 12 eggs. The above amount is for one large cake. lour hours in a deep tin lined with well-buttered paper. Mrs. 11. I-'. IIwin vi.'ii. Fruit Cake. One lb. dark brown sugar. 1 ll>. butter, 1 doz. eggs. 11-,I 1 -, lbs. Dousman's Best Patent , lb. citron. 1 nutmeg. 1 tablespoon of cloves. 1 tablespoon allspice. 1 cup of nut-. S pt. brandy, 2 teaspoons baking powder. Bake in a Jewel Range. flour, 2 lbs. raisins. ¦> Mrs. J. A. Brtden. lbs. currants. L ] Twentieth Century Cake. to a cream, Rub 11/> lbs. of butter and 1 I¦_, then add the yolks of 1." eggs: beat well and stir in '.' scani flour with 3 tea- Bpoonfuls of baking powder: mix in the beaten whites of the eggs: grate 'i lemons in 14 cup of molasses and add 2 lbs. of finely chopped almonds and 1 Ib. of chopped citron. Hake this in moderate oven in a Jewel Range. Add 1 wine glass of brandy. lbs. sugar lbs. of Dousman's Most Patent Mi;s. S impel Mmin-:i.i.. Nut Fruit Cake. :!, lb. butter and '(. Ib. lard mixed. Ilb. sugar. I cup milk. 1' -_, • ¦_• lb. citron and lemon peel, mixed, Twelve eggs. lbs. nuts, chopped. flour and 2 teaspoons baking powder. 1 grated nutmeg, 1lb. Dousman's Best Patent lemon and vanilla to taste: beat eggs separately and add whites last: bake in two in a moderate oven in a square bread Jewel Range. Will keep any length of time. tins, well lined with paper, :!4 lb. raising, 1 lb. currants. for 1 ] ¦_¦ hours Mi:s. M. A. Goodman, Negaunee. 140 SUPERIOR COOK BOOK A Fine, Rich Fruit Cake. Rub 1 Hi. of batter with 1 Ib. of Dousnian's I'1- can~ died orange peel, ' ¦. Ib. candied lemon peel, ' - Ib. citron, all cut fine: dour bhese and sugar and 1 Ib. of almonds chopped fine; next. mix well;beal 10 eggs until very lighi and add to the mixture. Now add % pt. then add 1 iifbrandy, Ib. currants, IIb. candied cherries, '¦> Ib. of chopped figs, 1 teaspoon of soda. Hake in a very slow oven in a Jewel Range 1 hum's. Will keep for years. \'-> j-'illof rose water and li tablespoons of thick sweet cream: -2 lbs. of chopped raisins, flow; add 1 Ib. of IV.-I Patent M. -M. Ramsdell. Ribbon Fruit Cake. " ding and holiday cake. Will keep a year: Patent nuts. each of cloves, cinnamon, nutmeg and allspice. eggs and heal well, then add fruit and. lastly, soda. flour ifnecessary, This is one of the Snesi fruit cakes made and for its novelty is a favorite wed- BLACK PART—I1 - cups sugar, 1 cup butter, 2 cups browned Dousman's Best flour, yolks of I!eggs, 1';; lbs. raisins, 1 lb. currants. y2y2 lb. citron. Vt lb. -'•; cup whiskey, 1 teaspoonful of soda dissolved in hot water. y2y2 teaspoonful Cream the sugar and butter, add Bake a test cake and add more WHITE PART—The whites of <; eggs, IIb. almonds, chopped line, 1 cup' '¦> cup sweet cream. 2% cups Dousnian's Best Patent white sugar. flour. y2y2 Hi. citron cut fine, lA Ib. grated cocoanut, 1 teaspoonful of rose water, 1tea- spoonful of lemon extract. 2 heaping teaspoon fuls of baking powder, 1small slice of sugan d orange peel. Cream the sugar and butter, add cream, sifted flour, nuts, etc., ami lastly the whites of the eggs beaten stiff. Select a deep baking pan and line the in a layer of black cake and then a layer of white bottom with buttered paper. Put cake, and so on until the pan is - ;! full. Bake for an hour or more in a moderate oven in a Jewel Range. as one flour does not hold fruit as well as another. '/¦> cup butter, .7. s. Johnson. Fruit and White Cake. One cup butter, 1 cup sugar. 2 cups molasses. chopped, icups currants. 1 teaspoon soda, yolks of 5 eggs. I cups Dousnian's Besi Patent of an hour, the white is done. White Part. 1. cup sweet milk, 2 cups raisins, 1 teaspoon of all kinds of spice. 1 teaspoon cream tartar, flour. Bake this % range until the white part on top of this and hake in a Jewel then put Whites of 5 eggs. 2 cups of while granulated sugar. 1 cup of butter, 1cup of :! cups of Hour. Will keep '/•; teaspoon soda. sweet milk, 1 teaspoon of cream tartar, a long time if frosted. M. M.. R. White Fruit Cake. One cup butter, beaten to a cream: add gradually '! cups of sugar, M> cup of milk. :! cups of Dousman's Best Patent Hour, wineglass of brandy, sliced wry fine, ' spoons of baking powder mixed in 1 tablespoon of flour, whites of 8 eggs Bake in 1 loaf in a Jewel range. almonds, split, 14 "•• of shredded cocoanut, Mrs. William SedqwicK. •'! tea- folded in. Ib. blanched r4r4 "'• . sugar and y» Ib. butter creamed. spoon of baking powder and heat well. Add flavoring, eggs. Put in cool oven with gradual increase of heat. Add 1 Ib. Hour Bifted with l tea- then Fold in whites of 16 Bride's Cake. Bride-Elect Cake. Cream :> cups of butter, ~i\'-2 cups of sugar; then add s eggs, Iat a time, beat- ing; 1 wineglass \U teaspoon of nutmeg and lemon extracts. 1 cup each of candied fruit, cocoanut and almonds. 14, cup of shred- ded citron, \\U pts. of Dousman's Besi Patent flour. 1 teaspoon of baking powder. Bake in a Jewel each id' cream, brandy and sherry. Mas. Pascoe. range. Wedding Cake. ' Fifty eggs, 5 His. sugar, 5 Jlis. Dousman's Best Patent Hour, -"i lbs. butter, 1•"> i oz. cloves, ounce cin- raisins. .'! lbs. citron, lo lbs. currants, l.'i'-_> lbs. and keeps 20 years. Hake 1 pi. brandy, This makes His. namon. 4of mace, 4of nutmeg. in a Jewel range. White Fruit Cake. One-half cup of butter and 2 cups of pulverized sugar creamed together. Add % of a cup of milk. 'i ] ¦> cups of pastry Hour, alternately with the whites of 8 eggs. One cup of crystallized fruit, cut line, and % cup of chopped almonds are put in last. Bake in a tube pan. slowly, for an hour in a Jewel Range. The cake should rise high in the pan before beginning to In-own. Groom's Cake. (well beaten). Twelve eggs lbs. raisins stoned. 1 Ib. cilron cut small. 1 Ib. almonds blanched lemon and 1 orange, I teaspoon mace, "' nutmegs Ib. Dousman's Besi Patent 3©ur, bake 4 hours steady in a Jewel Range. Will keep any length id' time. AlmondPaste for Above. •"> 1 Hi. butter and 1 Ib. soft white BUgar creamed, and chipped, 1 1 wine glass brandy, grated rind and juice of I Heat 20 minutes and (grated). Boil 2 cups of granulated sugar in 1 cup of water until it hairs from the s| n. into it the whites id' 2 eggs beateD stitf. 1 Ib. of almonds chipped and \/.z tea- Put on paste second day. Ice the next. Beat spoonful tartaric acid. Mrs. Thomas WALTERS. 142 SUPERIOR COOK BOOK I>Om^JLi BAKING POWDER rwnvzn ** will aid the cook *s no other agent wiH to make The dainty cake, The white and flaky tea biscuit, The sweet and tender hot griddle cake, The light and delicate crust, The finely flavored waffle and muffin, The crisp and delicious doughnut, The white, sweet, nutritious bread and roll,— Delightful to the taste and always wholesome. Royal Baking Powder is made from PURE GRAPE CREAM OE TARTAR and is absolutely free from lime, alum and ammonia. There are many imitation baking- powders, mostly made from alum and sold cheap. Avoid them, their use is at the cost of health. as ROYAL BAKING POWDER CO., NEW YORK. SUPERIOR COOK BOOK 143 Fillings and Frostings for Cakes. Five tablespoons sweel milk, 1 cup sugar; stir tillit boils, and boil 5 minutes ¦ without rstirrinji'. Beat until Dearly cold and spread on cake. Mm Mykijs. Frosting Without Eggs. Boiled Icing. Boil 1 cup granulated sugar with Itablespoons of boiling water until it will Flavor with pinch of Mrs. Wai. ticks. spin a thread. tartarie acid, vanilla or any other flavoring desired. Pour into the white of 1 well-beaten egg. Pineapple Filling. Two cups of white sugar, moistened well with cold water: boil until ii strings Pour on the whites of '.' egg| beaten still'; add Icup of grated [iineapple. Mas. .1. 11. Qlinn. Marshmallow Filling. Two tablespoonfuls gelatine dissolved in Itablespoons of hot water, and add ".' cups of confectioner's too stiff to run easily, add a littlehot water as yon heat it. and then pour into well but- tered tins the same size as those the cake is baked in. and ,-et on ice to harden. When cold, which is an absolute necessity, put between the layers of cake, and cover the top with soft IT this mixture becomes frosting, which must sugar. Beai hard L hour. liomxsox. Hastings. be cold as possible. Mrs. 1). (J. Marshmallow Frosting. '•ne enp brown sugar, 1 cup white. 1 cup water. 1 tablespoon vinegar. Boil as and when melted in the for frosting. When it willhair add \\ \h. of marshmallows syrup pour on the beaten whites of 2 eggs. This will frosi 'I large cakes. Maple Frosting. Two cups of brown sugar, 1 cup of cream or milk, butter size of an egg, 1 tea- Cook until it forms a sofl ball when dropped in water. Thou spoon of vanilla. stfc until cool. M);s. Theo. D. Hall. Maple Sugar Frosting. One and one-half cups shaved maple suadfenoistened with little water. Boil v\uri\ syrup is done, pour slowly upon until it hairs. Heat whites of 2 eggs.light. the eggs. This frosting willkeep a week. Boil 4 large apples so that they burst the skin and froth with the heal of cook- Apple Cream Filling. 144 SUPERIOR COOK BOOK ing. Have '/£ pt. of cream and the white of an egg whipped to a still' froth. Tress Sweeten lightly and spread apples through a sieve and beat between the layers of the cake. The top should be covered with whiraed cream with apples. into the whipped cream. Mrs. Christian. Chocolate Icing. Melt in a dry pan Iozs. chocolate. Boil1% cups sugar with 1 cupful of water tillit threads when dropped from the spoon. Turn it slowly in the chocolate: stir all the time. W. D. One and one-half cups milk. 1' cups sugar, Chocolate Filling [¦_¦ the size of a walnut. Put all together and boil slowly 10 minutes. Add this to whites of 2 eggs well beaten. cake chocolate, butter ELIZABETH CJoTTSTEIX. Chocolate Fillingand Frosting. sugar, One Ib. confectioner's ¦> o/s. Baker's chocolate, unsweetened, vanilla and hot water. Silt the BUgar and add the hot water, a Few drops at a time, until you a mixture that will spread nicely; flavor with vanilla and add the chocolate iiet which has been melted over hot water. A very littlestirring willblend the materials smoothly, when the mixture is ready for fillingand frosting. Minnie Witt. Jelly and Nut Filling. For middle filling use i cup of currant For top of cake use ' ._> cup of cream and enough confectioner's jelly to which has been added 14 Ib- to make a thin batter. Melt \.U cake of chocolate and add this to the BUgar Florence Kaxdai.i.. of pecan meats. sugar and cream. Fig or Jelly Filling. One cup of lias. 1 cup of raisins with water 1o cover. Cook until tender. Re- move fruit from water and chop line. Put back into the same water, add 1 cup sugar, small piece of butter, yolks of 2 eggs, this thoroughly and stir into the fruit until a thick paste is formed. When this is cool add nut meats chopped and a teaspoon of vanilla. Date Filling. 1 teaspoon corn starch. Beat Use 1 cup of dates pilled instead of Bgs and proceed as above Fig Filling. Mix U Ib. of figs, chopped line, t cupful each of plgar and water, and boil in a double boiler until smooth and thick; then add 1 teaspoonful of vanilla. Boil the figs in the water until tender before adding sugaft Orange Filling. Mrs. Bakgii. Beat the whites of 2 eggs to a stiff froth, V/i cups Sugar boiled with V-; cupful in beaten whites and add rind and juice of 1 water until it hairs and then pour orftnge. Mrs. Drake. Boil l's cups powdered sugar, I cup of maple syrup, and '._, cup of cream Maple Pecan Frosting. until when tried a soft ball may jafcformed in cold water-. Remove from fire, add icups of nut meats and beat untn it willspread. X. W. Kbogman.. :! Sour Cream Fillingfor Cake. One cup sour cream. 1 cup sugar, 1 cup hiekorv nuts, chopped. Boil until soft hall stage. Stir until thick. f Mrs. \V. 11. Anderson. SUPERIOR COOK BOOK 145 Custard Filling. One jit. of milk, •'! tablespoons of sugar. When it boils thicken with flour mixed with milk and the yolk of an egg. Cook until thick, flavor, add a tablespoon of thick cream and 1 cupful of chopped hickory nuts. Beai until cool. Mix and sift together Cream Filling. y2y2 cupful of sugar and '- cup Dousman's Besi Patent. flour each; pour into the mixture gradually 2 cupfuls of hoi milk and cook over hot water 15 minutes, stirring continually until the mixture thickens-, then cover and stir occasionally. Beat the yolks of 2 eggs with '4of a cupful of sugar and a tablespoonful of milk, stir into the hot mixture, add a tablespoonful of butter, and from the fire. Now gtir in the stiffly-beaten when the butter is well blended remove whites of 2 eggs, flavor with vanilla and cool. filling is made exactly as cream filling, only use ' - c cupful of clear, Coffee Filling. Coffee black coffee instead of all milk, or flavor cream filling with coffee essence. Melt an St. of unsweetened Chocolate Cream Filling. chocolate over hoi water, add ' iof a cupful of sugar and -2 cupfuls of milk: stir until the milk is hot. then proceed 88 in cream filling. <)r Savor and color cream filling with melted chocolate, sweetened and dissolved in a littlehot milk. Almond Filling. Two cups sugar, 1 cup boiling water, I tablespoons Mrs. almonds, butter size of an egg. Cook as syrup until stiff enough to spread. ('<>i:\ BosbTj Hastings. sweel cream, IIb. blanched 146 SUPERIOR COOK BOOK The Women Who Know honest goods, and admire styles and has a smartest notion to possess them- selves of something new and scrumptious, let them forth- Every- with apply here. thing in the line of Dry Goods, Ladies, Misses and Children's Shoes, Cloaks, Skirts and Millinery. Alldress accessories, you willfind them here. Right goods with honest treat- ment. N. E. Skud. 204-206 S. MAIN ST. BUY YOUR Leather Suit Cases H.F.HEYN The Leather Dealer AND BE SUITED. John W. Jochim Hardware Co. WHOLES ALE AND RETAIL Hardware, Tinware and Stoves. ISHPEMING. MICHIGAN. Peter Koski &Co. DEALERS IN Fancy and Staple Groceries, Dry Goods, Fresh and Salt Meats, Etc. Gents' Furnishings, Boots and Shoes. ISHFEMING, MICH. SUPERIOR COOK BOOK 147 Douglass House HOUGHTON, MICH. J. C. MANN, PROPRIETOR. INTERSTATE IRON COMPANY PRODUCERS AND CONSUMERS ¦ OF IRON ORES. Jr. President, Pittsburgh, Penna. B. F. JONES, J. B. LAUGHLJN, Treasurer. Pittsburgh, Penna. \V. C. MORELAND. Secretary, Pittsburgh. Penna. THOMAS WALTERS, Agent, Ishpeming, Mich. C. T. FAIRBAIRX.Supt.. Virginia. Minn. C. T. KRUSE, Local Auditor and Assistant to Agent, Ishpeming". Mich. 148 SUPERIOR COOK BOOK Jellies and Jams. "Finite ofall kinds, in coal She gathers tribute large, and on the hoard Bough or sinoin h rind, or bearded ImsU, or shell. Heaps with unsparing hand.' 1 MII.TON. Suggestions. There is no ""royal road" to Dice tilings. To have them the housekeeper must the lake nine and trouble. The richest skin and around the core. More also is the gelatinous principle without which the fruit cannot to one cup of apple jelly use one cup of sugar then add the sugar and cook until it jellies from to For currant, grape, nstrachan juice. Boil the juice thoroughly, the spoon. jelly;and by paring your fruit for jelly you lose the best part of it. For all kinds of berries that will form their own juice, use one cup sugar juices of any fruit lie immediately under 1 quart of fruit. This willfilla pint can. Raspberry and Currant Jelly. Boil icups raspberries and 1 cup currants juice to 1 cup sugar and boil 25 minutes; seal when cold. .', hour, then strain and take 1cup Mbs. W. J. Stuomvall. Raspberry Jelly. Boil the berries with icup of water, 30 minutes, pour into coarse linen bag to 1 cup juice. and let it drip until colrl. then press it hard. Allow 1 cup sugar the sugar in a Then put juice on the stove first until it boils up. then skim it.heat dish in the oven and add it as the juice boils up. boil 20 minutes and pour it into tumblers. Mils. QeO. ThoNEY. • Crabapple Jelly. Wash and quarter large crabs, cover to the depth of 1 inch or 2 with cold water, and cook to a mush ;pour into a coarse cotton bag and when cool enough press and extract all the juice. Take a piece of line muslin, wring out of water, place over a juice to run crock and with a cup dip the juice slowly in. allowing time for the muslin frequently. Allow the through; repeat to 1 pint of strained juice of 1 lemons to a peck of fruit and :; of a pound of sugar juice. Boil Hie juice 15 to 20 minutes, while boilingsift the sugar in slowly, stirring constantly and boil 5 minute- longer. This i- sufficient, but it is always to try it. This makes very clear and sparkling jelly. Putting a piece of sliced safer twice rinsing out this process SUPERIOR COOK BOOK 149 DID YOU EVER TRY =-=r. Tillson's Ruby Tooth Powder? Itis a harmless Antiseptic based on a scientific formula. De- signed for Cleansing and Beautifying the Teeth, preventing discoloration and decay. 25 CENTS A BOTTLE. POST OFFICE BLOCK. pine-apple or a rose geranium leaf in each glass adds to the flavor. contents of each glass a |of an inch of melted paraffine. put over this, ii'desired, but they are nol really necessary. Pour over the Paper or tin rover may be A. M. Bamfoed. Apple Jelly. To ordinary apple jelly add this mixture and boil 5 minutes: aple. 4 oranges, cut into dice, add equal quantity of sugar, 1 Ib. raisins. 1 can sliced pine- Mus. Rudolph Olsox. Uncooked Currant Jelly. Take equal parts of currants and sugar, and 1 tablespoon of sugar luck, mash every berry thoroughly with potato masher, put into glass Vice for cold meat. for good jars and seal. How to Make Cranberry Jelly. Wash and pick one quart of cranberries; put water. Cover the kettle, bring the cranberries colander, pressing out as much of the flesh as possible. Add to the cranberries pound of sugar. Stir over the fire until the sugar reaches the boiling point. Turn at om-e info moulds ami stand awaj them into a kettle with 1pint of them through a 1 and the mixture to boiling point, put is dissolved to harden. For cranberry sauce simply add another pint of water and boil the mixture This boiling willinvert the sugar and the mixture will re- "> minutes. for about main soft. Delicious Rhubarb Jelly. Cut rhubarb into pieces an inch in length, and then place it in a dish with 1 of water, a little ginger root and lemon peel, and bake until a cupful of sugar, some pink gelatine to soak: soften over hot water; the rhubarb is tender. strain info the rhubarb; add the juice of a lemon. Pour into a mould and chill. Serve with whipped cream. Put Currant Jelly. Squeeze out juice, and to one pint of juice take one pint of sugar. Boil the then add the sugar hot and boil one minute longer. Pour out in oven, but do not brown it.» Make a pint at and cover. Heat sugar juice two minutes, into glasses ,i time. Mks. Fi.oitKXCE Piper. Jellied Currants. freshly picked, stem and wash. Take currants take one cupful of granulated sugar. .-m.l let boil ¦-'•) minutes. to a syrup, but not until it hairs. Add the whole currants Put in jelly glasses, and when cold put away as ordinary jelly. Put a little water To every cupful of currants in granite kettle, add Bugar and boil AfliS. E. ('. ('OOLEY. 150 SUPEKIOK COOK BOOK Currant Jim-Jam. Five cups currant (pulp scooped out), 5 cups sugar, \ lb. seeded raisins skin of 1 orange grated. Boil to jelly. Grape juice may be used m place of currant Mbb. HAHET HuLST. juice. 2 oranges juice. Strawberry Jam Take a quart of firm ripe berries. One quart of granulated sugar. Put sugar in preserving kettle. Add just enough water to moisten the sugar the berries and boil a jelly-like consistency when dropped thoroughly, boil until ithairs from the spoon. Then add briskly for 20 minutes, or until it assumes from a spoon. Emma M. Willis, Canton, Ohio. Strawberry Jam Boilberries |hour. Allow 1 cup juice to 1 cup sugar and boil 25 minutes. Seal when cold. Mrs. W. J. Stkomvali.. Peach Marmalade. One cup of peaches, 1 cup of sugar, letstand to draw. Boilfrom Hto 2 hours. Mrs. W. J. Strojivall. One pound sliced peaches, three-quarters pound sugar, one-half cup of water. Boilone-half to three-quarters of an hour. Mrs. C. M. Leonard. Peach Marmalade. Pineapple Marmalade. Pare and grate the pineapple, measure the pulp, and to each pint allow % of a in a porcelain-lined kettle, cook pound of granulated sugar. slowly for 20 minutes: add the sugar, and conk for 20 minute.- longer. Put at once into jars and seal. the pineapple Put Orange Marmalade. One doz. oranges. 4 lemons sliced as thin as possible and cut in halves. Weigh, and to every pound of fruit add 3 pints of water and let boil A hour. Set aside and then weigh this mixture and to every pound add 1-J lbs. of sugar let stand 24 hours, and boil 40 minutes. Mrs. 8. Mitchell. Orange Marmalade. '' quart? of water. Cut the oranges Four large oranges. 2 pounds of best Loaf sugar. 1 teaspoonful of tartaric acid, in very thin slices. Boil them soft in the water. Add the sugar and tartaric acid. Boil for 1 hour. MJRS. FISHBH. Apple Pulp Marmalade. Four cups of apple pulp, 4 cups of sugar, juice and pulp of 3 oranges, grated rind of 1 orange. 4 slices pineapple cut in dice; boil until thick, add 1cup of chop- ped walnut meats. Mrs. Bbokson. Rhubarb Marmalade. Two pounds of rhubarb. :> lbs. of sugar, J lb. of walnuts. Juice and chopped rind of .2 lemons. Boil until tender. Mrs. H. F. Haxdford. Peach Butter. Boil peaches until tender in a very little water, put through colander, to 1quart of fruit, boil 1hour, season with cinnamon. 1£ pounds of sugar then add Mas. y. A. Bell. SUPERIOR COOK HOOK 151 Pare and cook pears, put through colander, ami to 5 cups pulp add 4 cups sugar, cook until thickness of apple butter. Mrs. F. A. liiai.. Negaunee. Pear Butter. Preserved Cranberries with Citron. Cook 3 cupfuls citron (pared and sliced) 2 cups cranberries and weigh, add :;lbs. sugar one lemon. 4 of fruit make a palatable sweet Simmer until the fruit looks clear and rich, and seal. in water to cover, until tender, add to each 11>. of fruit, and the juice of to 2 cup-; sugar for immediate use. Crabapple and Pear Preserves. Cook and strain ipk. of era!) apples, peel and quarter 1 pk. of pears, allow lb. for lb. of sugar with a couple of lbs. extra for the crabs. Boi] apple-, sugar and a few cloves an.l a little nn-ground ginger Add pears and when tender bottle and seal. together. MKS. Drake. Preserved Citron. Pare off green rind, cut into dice shape: cover with water and boil until tender. Have a thick svnip ready; put in syrup and simmer gently for an hour. Raisins and lemons to taste improve flavor and color. Mrs. Rudolph Olsok. Preserving Orange Peel. The skins from oranges may be out into shreds, boiled in water until they are then boiled in a thick syrup, dried and rolled in sugar, and put aside for 'This will save the tender, flavoring calces, mineemeai purchase of dried orange peel, and costs but very little. and things of thai: kind in winter. Five pounds fresh currants. Currant Conserve. seedless ;! pounds oranges mon. Cook about 40 minutes or until it jells. Nice with meats. (cut in small pieces). 1 teaspoons whole cloves. 1 tablespoons raisins, ~> pounds sugar, 0 stick cinna- Mus. Rudolph Olson. Gingered Pears. green ginger root, which is difficult to gei ginger or the dry root steeped in water until strong enough to suit the taste, use that juice. Four lbs. of pears chopped or sliced in quite fine pieces, 4 lbs. of sugar, 1oz. of this time of year, so Ium> crystallized then Grated rind of 4 lemons and the juice with water enough lo make a pint, add the fruit, ginger and lemon rind, to the sugar and make a syrup into which put cook until the pears are tender and all looks clear. 1 do it down quite thick, then put into glasses and cover tight. Mias M. 3. Earle. To Can Peaches in Halves. Pear and cut in halves, to 1 cup of sugar, let stand to draw syrup. Take some -tones and 'i cups of water and boil ID minutes, then strain it on the peaches and drain all the syrup oil', let come to a boil and put peaches then take ;! cups of halved peaches Mrs. W. J- Stromvai.l. in, boil until tender. Fruit Canning "California Method." To every pound of fruit add a pound of sugar, mash fine in an earthen jar with then pack in glass jar-; seal up, and wrap each, can in paper a wire potato masher, t«. exclude the light. Fruit witlithis method is .-o much more delicious than when cooked, the delicate flavor of many fruits, especially straw- berries. Ihave given this recipe a thorough test and it has proven very satisfactory. Hi' sure and try it. Mrs. J. 8. Wood. as cooking destroys 152 SUPERIOR COOK HOOK Canned String Beans. String, cut and boil until tender in salted water, seal while hot. Raspberry Syrup. Mash the berrie3 and stand them aside in a warm place for three days until ll' this i- omitted the raspberries will form a jelly fermentation lias commenced. and willnot remain in a semi-liquid as a syrup. To each quart of this juice allow two pounds of sugar. Mix the sugar and the juice together until only a small por- then ]N>ur it into a preserving kettle and tion settles to the bottom of the vessel: place it over then take it from the lire, put it into sterilized bottles, cort and seal. Keep in a dry. cool, dark place. is thoroughly dissolved; the lire until the sugar Strawberry Syrup. Stem and mash very ripe berries and drain them over night in a jelly-bag. to Next morning turn into a porcelain-lined kettle, and add half a pound of sugar each pound of juice. [Soil ten minutes, put into sterilized bottles, cork and seal. SUPERIOR COOK BOOK 153 The Appetizing Qualities of Foods prepared from these receipts will he increased if served on pretty china and cut glass. You all know where fine dishes and glass are for sale. HENRY HARWOOD, Drugs, Stationery am/ Fancy (roods. Ishperning, Midi. JOHNSON BROTHERS ? DEALERS I>' I-'INK —? GENTS FURNISHINGS. HATS AND CAPS. Tailor Made Ready-to-Wear Clothing — E. A. JOHNSON, — BOOTS AND SHOES. DEALER IN GENERAL MERCHANDISE. 200-202 N. FIKST ST. ISHPEMING, MICHIGAN. O. WALSETH MANUFACTURES OK Wagons, Buggies, Cutters and Sleighs BLACKSMITHING AND GENERAL WOOD WORK. Plows, Spring Tooth Harrows and Other Agricultural Implements. Horseshoeing and Rubber Tire Work. Wagon Makers" Wood Stock. ISHPFMINfi MICH ISMFE1H 111 U, iHl^tl. MRS. I.LALLBRSTBDT Hair Dressing, Shampooing, Manicuring. Face Massage and Electric Treatment. Anderson Block. ISHPKMING, MICH. 154 SUPERIOR COOK BOOK Pickles and Catsup. "Peter Piper picked :i peck of pricklypeppers Now. ifPeter Piper picked a peek of priokly peppers A peck of prickly peepers Peter Piper picked Product' the peck of pricklypeppers Peter Piper picked.*l Crabapple Sweet Pickle. Weigh 14 pounds of crab apples and measure out 1 quart of vinegar and 8 pounds of granulated sugar. Put the apples in a kettle with a pint of boiling water and stew gently for X) minutes. Drain, remove the apples from the kettle and then put them hack in layers, sprinkle each layer with sugar, bring to a boil. into which has been stirred :i tablespoonfuls of Have reaily the boiling vinegar, broken stick cinnamon and whole cloves and 1 tablespoonful of ground mace. Pour the the vinegar over the apples and boil for 5 minutes. With a skimmer remove to cool. Boil the syrup until thick. Pack the pickles in fruit, spread on platters jars, and fill the jar with the boiling syrup and seal immediately. Mrs. Walters. Cantaloupe Sweet Pickle. Use melons thai are not quite ripe, scrape out pulp, peel and cut into slices { inch thick: lav these in weak brine over night, drain, wipe dry and drop into syrup made as follows: To. 3 lbs. light brown sugar add 1 qt. cider vinegar, 1 tea- spoon cloves and 1 tablespoon cinnamon. Boil "20 minutes and seal. The spices should he tied in cheese cloth bags. Mi;s. .1. M. PERKINS. Nasturtium Pickle. Gather nasturtium seeds when they are small and green, before the inner kernel becomes hard, remove stems and let them stand in salted water over night;a level In the morning drain and pour over them tablespoon of salt cold fresh water, rinse well, pack in small bottles and pour aver them boiling vinegar, cork well. You may sweeten and spice the vinegar if you prefer. These may lie used as a substitute for capers or added to your other pickles. to a pint of water. MBS. .1. ML PERKINS: Ripe Cucumber Pickles, Sweet. Peal ami cut the cucumbers i. The next morning wash them oil' and cook them in Ivinegar, in juries ami nut a layer in stone jar, then a layer -J nl' salt and s water till they arc transparent, then drain them. Then make a syrup of 1 quart some whole cloves, cinnamon vinegar, ;! pounds brown sugar, and allspice. Tie spices in bag. in the syrup and conk a few minutes longer. Take them out, cook syrup 10 or 15 minutes konger, and pour over the cucumbers; have syrup enough to cover. Miss. John Power. I'm cucumbers SUPERIOR COOK BOOK 155 The Best and Most Reliable Clothing FOR MEN,BOYS AND CHILDREN AT M. A. KAHN'S Corner Main and Pearl Sis. ISHPEMING, MICH. Syrup for Sweet Pickles or Peaches. Seven lbs. of fruit, 4 lbs. brown sugar. 1 (|t. vinegar. Ioz. cloves, 8 oz. stick cin- namon. Boil vinegar and sugar, skim well, add spices and stick a clove ineach piece of fruit. Boil Id minutes, lake nut fruit and place in stone jar; pour boiling syrup over fruit to cover well. Mrs. C. •'. Sit umrcK. Ist morning: To 1gal. of water take 1 cup of salt, let boil and pour over Cucumber Pickle. cucumbers. 2nd day: Boil some brine and pour over pickles again. 3rd day: Bepeat as for second day. 4th day: Make a new brine same as before and pour while boiling over pickles. "ilh day: Heat brine and pour OVCT pickle.-. 6th day :Same a3 sth. U\< day: Make new brine .', water and \ rinegar, 1 joil and place over pickles. Bth day: To one gallon of vinegar take s pounds of brown sugar, small lump ] Ib. whole allspice. | ll>. -lid. Pour boiling hot over pickle and of alum, ] Ib. white mustard seed, ilb. whole cloves, cinnamon, | Ib. celery seed. put in jars well covered. :> red peppers sliced. Miss, M.utland. Cucumber Pickles. One peek small cucumbers, 1 peck small onions. 1 cauliflower. Let stand in then drain and scald in equal parts of vinegar and water, then to taste. brine for '.'I hours, stand over night. Lei ritand 3 days and put fresh vinegar and red pepper Mrs. Campbell. Cucumber Pickles. : > cups water, 1 full cup sugar. Fill can- with pickles and dill, pour vinegar on boiling hot. Mrs. Bradford. ¦ Danish Pickle. take seeds out. cut Peel ripe cucumbers, into strips, and then salt and let stand to cold in jar '.'-I hours. Drain and wipe dry. Add mixed spices and bay leaves vinegar, enough to cover pickle, and let remain in it :5 days. At end of this time boil same amount of vinegar and more spices. Drain pickle, add some small pickling onions and hot vinegar. Beady to use in 1 week. Marion Pellow. Tomato Pickle. Twelve large onions, 1 peck of green tomatoes the following mixture: '! tablespoons mustard >cri\, ~i sliced, 1 cup salt, sprinkled over In the morning drain anil put in layers in jar, sprinkling on tablespoons ground ¦> small red peppers sliced, 1cup allspice, 1 tablespoon pepper. ('over with cold vinegar, let boil till tomatoes look clear. them for 24 hours. layers cloves, 1 tablespoon brown sugar, Mrs. Cooley. Green Tomato Pickle. One peck of green tomatoes sliced, li large onions sliced. Sprinkle through them 1 cup of -alt. let them stand over night; drain off in the morning. Take 2 quarts oi water and 1 of vinegar. Boil the tomatoes and onions 5 minutes in this, then lb. of drain through a colander. Take 4 qts. of vinegar, 2 lbs. of brown sugar. ground mustard, 2 tablespoons of cloves, 2 tablespoons of ginger, 2 of cinnamon, teaspoon of cayenne pepper. ov4 or 5 green peppers chopped. Boil all together .', for lo minute.-. MISS FaNNIE WINTER. Pineapple Pickle. Seven lbs. of pineapple. 2 lbs. of granulated sugar; 1pint of cider vinegar, I ounce of cassia buds. ] oz. of whole cloves. Pare and slice large strawberry pineapple. Quarter the slices. Then remove the eyes and the hard core from the center of each quarter. Put a layer of the prepared pineaple in a stone crock. Put cassia buds and cloves in the vinegar and when hot add the sugar. When it boils put a little on the pineapple. Then add more pineapple; then more pine- apple until all are used. Cover in a cool place. Then pour into a new colander and let drain. Boil the dressing down t(. Then add ".' lbs. more of sugar. Put jars and cover with the dressing tightly. Do not put more than iof the cassia buds and not more than Jof and seal the cloves in the jar with the fruit. Mary F. Mines, Canisteo, X. Y. pepper. 4 quarts of baked apples. 2 quarts of best vinegar. Boil mustard seed and in the vinegar for 5 minutes; when cold mix the whole in a large jar to be sugar tied down close. The longer kept the better then more dressing; tightly and let stand for 5 days the pineapple in glass the chutney. Mes. H. F. Handfohd. SUPERIOR COOK BOOK 157 Watermelon-Rind Pickles, Soak inside, then cut into slices. For good pickles the rind of the melon must be thick. Pare off the green out- the rind in salt-water over aide and all the soft night using three tablespoonfuls of salt to a gallon of water. In the morning wash thoroughly in cold water, and pul into a preserving-kefctle. Cover with alum water (a level tablespoonful of alum to three quarts of water), bring to a boil, and cook until tender. Now thoroughly rinse again in cold water, and drain. Have ready a well-spiced syrup made of vinegar of moderate -trength and svgar —use three pints of sugar to two pints of vinegar. Cook in this syrup until clear. Some tastes would require a cupful of spices to each quart of vinegar, others one-half cupful :the latter quantity is advised. Use ginger root, stick cinnamon, cloves (sparingly), stick mace and allspice. Put in this syrup half an hour before the rinds are dune. Katie Rice's Pickles. Slice |liv. given tomatoes thick, sprinkle sail between layer and stand In the morning put into a colander, drain and rinse with cold water. lbs. granulated sugar. 2 oz. cloves, ] -pice in a hag. When Put I tablespoons curry powder, over night. Slice I|)k. while onions. oz. allspice. 1 oz. stick cinnamon, pickles are boiling put while boiling thicken with :f ll>. Colman's mustard, add a littlesalt if necessary. MI;S. (ioTTSTKIV .', oz. black pepper. in 6 tablespoons of mustard seed, :>i qts. vinegar, each '¦'>}, Mustard Pickle. Two qts. each of small whole cucumbers cut ami button onions. 1 large cauliflower line, make a brine of l .|i-. water and divided into flowerets, 4 green peppers 1 pint of salt, pour iiover the mixture of vegetables and lei it .-oak for 2 I hour-, heal to drain. Mix :> tablespoonfuls of Dons- jusl enough to scald, place into a colander flour, <; of mustard and I of turmeric with enough cold vinegar man's Best Patenl then add 1 cup of sugar, 1 cup of butter, I oz. whole ginger to make a smooth paste, thickens and is •Mid vinegar enough to make 2 qts. in all. hoi] this mixture until it smooth, stirring all the time, add the vegetables and cook until well healed through. Mrs. A. 11. Fobdyce. Mustard Pickles. Twenty-four small cucumbers, 2 cauliflowers, £ green peppers, 2 qts. green toma- toes, 1 qt. onions (small ifpossible), stand in strong Urine over nighi and inmorning -Make a dressing of I cups sugar, 3 qts. vinegar, ilb. scald and pour off water. \ oz. kurmeA 1 cup Dousmmn's Besi Patent ground mustard, Sour; pour over pickles while hoi ami put in fruit jars in keep. .! oz. celery seed, Mrs. I.'. I.Bhonson. Mustard Pickles. I green peppers, cut One quart cucumbers, tomatoes into flowerets. Make a brine of 1 quarts of water and 1 pint of salt; pour over sliced. Iquart of small whole cucumbers. 1 quart green sliced. 1 quart -mall button onion-. 1 large or •> small cauliflowers, divided the mixture to flour, s tablespoons of ground mustard. then then to burn. Cover jusl enough to scald it and turn into a colander and let soak vM hours. dram. Mix 1 cup of Dousman's Besl Patent Itablespoonful of turmeric with enough cold vinegar to make a smooth paste, this into 2 quaurts of boiling vinegar and cook, :\i\<\ licups of sugar. Put lie careful not add the vegetables and cook until well heated. Mhs. I!. G. Quinn, Milwaukee. hightly inearthen crook or Mason jars. II.'at line. Two quails small cucumbers, 2 quarts small silver skin onions. :! fresh heads Chow Chow. cauliflower. 158 SUPERIOR COOK BOOK Separate cauliflower into small pieces, mix all those articles and sprinkle with Rait, putting them into a stone jar, let stand 2J hours and drain. Now put them in turmeric powder, 6 chopped red a kettle over fin', sprinkling through them 1oz. celery seed, 2 of whole allspice, -1 tablespoons mustard seed, 2 tablespoons peppers, teacup of best ground mixed mustard. Cover 2 of cloves, 1coffeecup sugar, the whole with best cider vinegar, cover tightly and simmer until it is all thoroughly looked, watching and stirring often. Put in glass jars and seal while hot. This improves with age. Mrs. J. M. Perkins. § of Take the largest and ripest good vinegar, keep covered closely and no boiling or spice is necessary. jars J full and fillto top with Pickled Cherries. red cherries, fillglass Pickled Beans. Gather beans while young, place in strong brine, in 1 day or 2 drain and wipe to cover beans, with a little whole pepper and enough this for 3 clays, cover the same wiry, or it may be mixed to taste, pom- over raw beans while boiling hot. repeat tie down tillcold. Treat cauliflower dry. Boil enough vinegar sugar iiui do not with the beans. MBS. Drake. Pickled Red Cabbage. Slice into a colander and sprinkle each layer with salt, let it drain 2 days, then put into a jar. and pour boiling vinegar enough to cover. Those who like the flavor and thrown in of spice willboil it with the vinegar. Cauliflower cut in branches after being salted willlook a beautiful red. Mus. Ct. Drew. Corn Relish. One doz. ears of corn, 1 medium sized cabbage. 1 red pepper, seeds removed and salt. 5 cents' wotth of mus- salt and let stand to drain. Cut coin from cob and mix with Seal chopped fine, ] gal. vinegar, 1 cup sugar, 2 tablespoons tard. Chop cabbage, cabbage, in jars. Will keep. dissolve mustard in vinegar, mix ingredients and boil 25 minutes. Mus. IT vimjv Hulst. India Relish. Three heads of cabbage (medium). 1 pk. of green tomatoes, \ pk. of ripe toma- toes. 1 dozen large onions, 2 doz. peppers, half green and half ripe, all to be chopped very line. Sail well and let it remain over night. Drain welland put on fire in the morning with three pounds of light brown sugar and enough vinegar to cover it. Let boil slowly for one hour, and just before taking from the fire add a'teacupful of horse-radish ieach of black pepper, mace, mustard seed, celery seed and ground cloves. (grated), a tablesp Mks. Klixe. Beet Relish. One qt. finely chopped cabbage, 1 qt. of chopped boiled beet, 2 cups of sugar, 1 nip of chopped onion. 1 cup of grated horse-radish, 1 tablespoonful of salt, 1 tea- spoonful of black pepper, jteaspoonful of red pepper. Mix well with cold vinegar and keep well corked or sealed. Peach Chutney. Three lbs. peaches. 5 lbs. chopped apples. 1 Hi. raisins. 1 Ib. currants, 1onion, 1 ied pepper. 2 lbs. sugar. 1 <|t. of malt vinegar. 2 teaspoons of cinnamon. 2 teaspoons of ginger, 2 teaspoons of salt, 1 teaspoon of cloves. Dissolve sugar in a little water and conk all one hour slowly. Fine for cold meat-. Seal while liot. Mrs. Drake. India Chutney One pound of salt. 1 pound of mustard seed, 1 pound of raisins, chopped and seeded, 1 pound of brown sugar. 12 oz. of onions, well chopped, 3 oz. of cayenne SUPERIOR COOK BOOK 159 Piccalilli. (.'hop one gallon of green tomatoes, then drain off the water, add twelve onions chopped, six green peppers, chopped cabbage, one-half pint of grated horseradish, mustard to this and cork tight. Do not cook. to taste. Put vinegar preferred. sprinkle with salt and lei stand 24 hours, three quarts seed, black pepper Put in mustard if Mils. Yickkrs. One peek green tomatoes, Cooked Piccalilli. three large unions chopped fine, mix with one cup of alt, let this lie over night, then drain in the morning, boi] in two quarts of vinegar and one qinirt of water 1•"> minutes, drain again, three pints of vinegar, one-half pound of white mustard seed, one-half teaspoon oi cayenne two tablespoons of cinnamon, pepper, two tablespoons of allspice, two tablespoons oi' ginger. Boil all together 15 minutes. then add two pounds of sugar, Mrs. X. B. - ChiliSauce. Fourteen large ripe tomatoes. 2^ cups vinegar, '.'] cups sugar, pepper, 1 small tablespoonfu] of salt, 1 large teaspoonful of cinnamon, Ismall spoonful of cloves, chop pepper and onions very fine, peel fine; cook until thick. Mrs. C. YV. Jarvts. tomatoes ¦'> unions. 1 red tea- and cvi rery Chili Sauce. One pk. tomatoes. !) large onions. 5 tablespoonfuls (grated), 4 teaspoons cinnamon, 2 teaspoons •'! green peppers. Boil 2 hours. sugar. 2 nutmegs cloves, 3 red pepper-. Ihour. salt, Iitablespoonfuls brown allspice. 2 teaspoons 7 cups cider vinegar. Boil Mus. \V. .1. Sbomvaix. ChiliSauce. Slice lfc large ripe tomatoes, 8 large onions, or io of medium size. S doz. green sugar. Ismall teaspoon of ground cloves. ground red pepper, s teacupfuls of good vinegar; boil it 5 hour- or salt, 1 tablespoonfuls ground cinnamon, I tablespoonfuls 8 tablespoonfuls (chopped). bell peppers 3 tahlespoonfuls ginger. :i teaspoonfuls until quite thick. Mrs. Dim ax. Chili Sauce. Thirty-sis large ripe tomatoes, 6 red peppers, Ilarge onions, Itablespoons salt. 8 tablespoons cinnamon. 1 teaspoons allspice. ¦> nutmegs. 8 teacups vinegar. Chop onions and peppers, put all in kettle together and let mixture boil one hour. sugar. I teaspoons ginger, Iteaspoons doves. 1 teaspoons Mrs. John Mitchell. Winter Chili Sauce. One can tomatoes, allspice, ground mustard, 2 teaspoons cook until thick. .', cup vinegar, 1 teaspoon each of pepper, cinnamon, cloves, sugar, 1 onion: mix and Mrs. D. I>. Randall. salt, 1 tablespoon Spiced Peaches. Three lbs. fruit cut in small pieces, 2 lbs. granulated cloves, nutmeg', cinnamon and sail to taste. Cook slowly until thick. sugar, :,':,' pt. of vinegar, Mrs. C. -T. Shaddick. Spiced Peaches. Seven lbs. fruit. -I lbs. sugar. 1 pt. vinegar, cloves, allspice and cinnamon, whole then take out in the sugar and boil small handful of each. Boil the fruit and sugar until fruit is tender, the fruit, put into jar-, then put in the vinegar and spices down well. Pour over the fruit and seal. Mrs. DuhoaK. Four pounds fruit, two pounds sugar, one cup vinegar, one teaspoonful cloves, Spiced Blueberries. 160 SUPERIOR COOK BOOK two teaspoonfnls from half to three-quarters hour longer. cinnamon. Boil half hour before putting in sugar; Spiced Gooseberries. then boil Ten pounds of gooseberries, J lbs. of coffee sugar, 3 pts, vinegar, 2 tablespoon- fuls ground cinnamon, 1 tablespoonful ground allspice, 1 tablespoonful ground clove.-. Stir together and boil 4 or 5 hours, or until thick, like jelly. Seal up the siint as jelly. Mrs. H. P. Handfobd. Five pounds grapes boiled and strained, 2i pounds sugar, 1pt. vinegar, 1table- allspice, 1 tablespoon pepper, spoon cinnamon, 1 tablespoon cloves. 1 tablespoon •i teaspoon salt. Boil until slightly thick and bottle. Miis. Bronsok. Spiced Grape. Spiced Fruit. Six pounds of fruit, Jour pounds of sugar, one cup of vinegar, one tablespoon of cinnamon, one teaspoon of doves, one teaspoon of allspice. Mrs. Eudolph Olson Spiced Cranberries. Boil together .">.} pounds of brown sugar. 2 ciipfuls good vinegar, 2 tablespoon- i'nis each ground allspice and cinnamon and 1 tablespoonful ground cloves. To this syrup add ¦"> pounds cranberries and simmer slowly for 2 hours. Turn into a stone jar and keep closely covered. A delicious relish with cold fowl and meats. Cucumber Catsup. Peel and chop fine three dozen rather large cucumbers. Add to them four large onions, chopped, and •] of a cup of salt. Mix thoroughly and tie loosely in a cheese cloth bag. Lay it into a colander and allow it to drain over night. In the morning add to it }2 cup white mustard see,], |cup black mustard seed, 2 table- spoons small white pepper. Mix well and pack in glass jiirs, filling them only half full. Boil enough vinegar to filljars. With a silver fork stir the cucumbers as you pour over them the vinegar, to make sure the whole mass is saturated. Seal and set in a dark place until ready for use. celery «vA, 1 tablespoon Cucumber Catsup. Three dozen cucumbers and 18 onions peeled ami chopped fine. Sprinkle over them \ of a pint of table salt and put in a sieve to drain over night. Add a teacupful of mustard seed. Iteacupful of ground pepper. Mix well and cover with cider vinegar. - Mrs. Fisher. Grape Catsup. Four pounds of grape- stewed until soft; put pounds of sugar of cloves, one coffeecup vinegar; let it simmer 15 minutes am] seal up. two tablespoons of cinnamon, (In-own preferred), through a colander, add three two tablespoons Mas. Moyle. Cold Catsup. One-half peck of ripe tomatoes chopped fine, 1quart of vinegar, 1cup of onions chopped fine, 1 cup of sugar, 1 cup of mustard seed, .1 cup of salt, 2 roots of horse- radish, 3 heads of celery, 1 tablespoon of clows. 1 tablespoon of cinnamon, 1 table- spoon of Mack pepper. After it Xo cooking necessary. is thoroughly mixed, seal in can?. Mrs t jFltnNi Tomato Catsup. | One-half bu. ripe tomatoes, 6 large onions. } lb. whole peppers, -j lb. whole all- spice. 1oz. whole doves, i[b. mustard, 2 lbs. brown sugar, 1 qt. good vinegar, ilb. colandpr - salt, small quantity red pepper: boil on a slow lire three hours, then strain through ' Mrs. A. 11. Forpyce. SUPERIOR COOK BOOK 161 Michigan State Telephone Co. CallLocal Manager For Rates. Toll service about one half price after six p.m. Grand Union Tea Co. 108 North Main SI. Teas, Coffees, Baking Powder, Spices, Extracts and Soap. K. S. BAKER, Manager. ISHPEMING, MICHIGAN [Pittsburgh & take Bngclinc Ilron Company. PRODUCERS OF IRON ORES. J. B. LAUGHLIX,President, Pittsburgh Penna. W. G. POLLOCK, Secy. and Treas., Cleveland. Ohio. THOMAS WALTERS, Agent, GEORGE R. PERSONS, Cashier, Ishpeihiug, Mich. Istapersiflg, Mich. 162 SUPERIOR COOK BOOK Sam Apostle Carl GclUfscn. MANUFACTURER AND DEALER IN Fine Confectionery. Ice Cream Parlor. Fruit, Cigars, Tobaccos, Etc. Ifire, lifeand accident Insurance. REPRESENTSQTHE VERY STRONGEST COMPANIES. MINING STOCKS LISTED AND UNLISTED BOUGHT ANDSOLD ]SO. 118 S. MAINST. 116 MAIN ST. ISHPEMIN*;. OFFICE: Leetonia Mining Company. PRODUCERS AND CONSUMERS ===== OF IRON ORES. B. E. JONES, Jr. President, Pittsburgh, Penna. J. B. LAUGHLIN. Treasurer. Pittsburgh. Penna. \Y. C. MORELAXD. Secretary, Pittsburgh. Penna. THOMAS WALTERS. Agent, Ishpeming, Mich. C. T. FAIRBAIRX. Snpt.. Virginia, Minn. C. T. KRUSE, Local Auditor and Assistant to Agent, Ishpeming. Mich. SUPERIOR COOK BOOK 163 Beverages. "Tow artta eve ' here \\:i^ iea (A liiMirydue to Matilda) and lie. Fruit and coffee." Meredith's Ldcile. "Minffletiwith the friendly bow] Tin- feasi of reason ami tin- Mow of scul." Pope Tea. One teaspoon of tea and 1cup of boiling water person and 1teaspoon of tea for the pot. or porcelain. Use fresh boiling water; steep 5 minutes. Scald the teapot, is the usual allowance fot each to i\~c china "Tea boiled is tea spoiled." it is better Russian Tea. Pare ami slice fresh, juicy lemons; lay a piece in the bottom of each cup and pour hot, strong tea over it. No cream is \i>n\. Coffee for Eight People. To a 3-qt. coffee pot, take a teacup of coffee, mix with cold wafer and part of an Lei boil about 10 min- through the to settle it. Serve. If this is noi strong enough fo suit use a coffee cup in- egg. Put in coffee pot. utes. Remove from the fire. Pour about 3 tablespoons of cold water spout stead of a teacup. Pour on 2 qts. of boiling water. MlBB IS. Sedgwick. Drip Coffee. The coffee pot should have a strainer the coffee which must be pulverized. Pour boiling water over the coffee and let it drip through. Put the coffee where it will keep hot, but willnot boil, while filtering. A table- spoon to the cup is the proportion, but if you like it weaker, use a teaspoon instead and pour out 2 or 3 cups and then pour them through the strainer again. in it Into this ptri Coffee for 50 People. To an IS-qh boiler, to come to a boil:then add 1' take 1 I qts. of water (or up nearly to the spout), allow it lbs. of coffee, that have been mixed with cold water and an egg and put in bags allowing room to swell. Stir itup, let boil 1"> minutes. the coffee right in Settle with cold water. and let all boil together, until clear. It can be made with cold water. Put ¦_> Two squares bitter chocolate. 3 tablespoons sugar, 2 tablespoons cold water, 1 French Chocolate. 164 SUPERIOR COOK BOOK n vanilla, 2 cups cream or milk. Mixsugar, water and chocolate and cook turn on the milk or cream and just bring to boiling point. and cook If wanted very thick, add 1 teaspoon of eomstarch salts] to a smooth, shiny paste: Add whipped cream. withpaste. Never boil milk in chocolate. Edith M. Weight. Chocolate. One square sweet chocolate to 1 cup milk. Scrape into the cold milk and let it come to boiling point slowly. Add 1 well-beaten egg. Whip up with egg-beater and serve immediately. Edith M. Weight. Chocolate. To make 1<|t.. drop 2 squares of baking chocolate into 2 cups of warm water. i.', cup sugar, place on stove and stir occasionally for 15 minutes. Have a pt. of '- tea- milk hot on the stove: when tile chocolate has cooked 15 minutes, dissolve gpoon of cornstarch in a little water, add a pinch of salt and stir into it, add % "I the hot milk and a teaspoon vanilla. Let it cook well that cornstarch may lie thor- I'ut the yolk of 1 (¦<«: with the remaining V:\ of milk into the pitcher oughly done. Shake well and pour the hot chocolate into it. for Berving. Mrs. Edwaed D. Nelson. Regent's Punch. One lh. loaf sugar, 1 large cup strong black tea (made). juice of 2 oranges, brandy, :! wineglasses of ruin. 1 <|t. champagne, 1 large lump of ice. Hit. .T. Vaxdiivkxti:k. '¦> wineglasses of juice of •'! lemons. Punch. Rub loaf sugar over the peels of ii lemons; lemons anil 1 do/., oranges; add to it 1 pt. of best brandy, 1 ]>t. of Jamaica of claret, and 1 qt. of cold tea. Curacoa improves it.) Sweeten to taste. Dr. Axdeus. then squeeze the juice of 1 doz. rum, 1 <[t (One ounce of Maraschino or Fruit Punch. Tut 1pt. of water and 1lb. of sugar and the chopped yellow rind of 1 lemon pineapple, and '¦_, a bottle Maraschino cherries and their liquor. When ready to on to boil. Toil ."> minutes, strain, and while hot slier into it 2 bananas. 1 grated pat iiithe center of your punch bowl a square block of ice: pour over it 2 qts. it all into the bowl. of Apollinaris: add to the fruit the juice of (I lemons, and put Serve in thin, tall tumblers. Claret Punch. To the juice of 12 lemons add 3 lbs. of white sugar, 3 qte. of water, and stir the moment of serv- Sugar can be added Serve with a large piece of ice welluntil thoroughly mixed; strain through a sieve, adding at ing. 1qt. bottle of good claret and a pt. bottle of champagne. after the claret is put in. if it is not sweet enough. inthe punch bowl. A lemon sliced is a pretty addition. Mrs. M. W. Wkmitman. Egg and MilkPunch. Stir well a heaping teaspoonful of sugar and the yolk of an egg together in a Lilass; add a I"i11 the glass with milk until it is '¦'• \ full, then stir well into the mixture the white of the egg beaten to a stiff froth. Add a grating of nutmeg over the top. tablespoonful of ln-st lmuuly. .1. H. Axrmi8. Mbs. si\ fresh eggs, 1 Ib. sugar MilkPunch. (pulverized), 1 pt. whiskey, 1 pt. cream whipped, not stiff, 1 i[t. new milk. Beal yolks of eggs and sugar together, add liquor next. add whites beaten stiff,then add cream jusi before serving. This willserve about 30. MBs. John Poweb. SUPERIOR COOK HOOK 165 PETER WHITE'S PUNCH. "We'll drink to-night with hearts as light. Toloves' as gay and fleettnff, Asbubbles that float cm the beaker's brim And die on the tips while meeting." 2 .^_ (7 , Jsnftudk4L/t,%Ai/e*/M / < ) 166 SUPERIOR COOK BOOK Grape Cordial. Take 3 baskets blue grapes and boil in just enough water to cover them; boil to suit the is g I.) Boilagain 20 minutes. Bottle and seal. until the seeds all fall out, strain same as taste. for jelly; add enough sugar (About 1cup to a basket Mrs. A. H. Green. Blackberry Cordial. One qt. blackberries mashed, 1oz. crushed cinnamon bark, i/o oz. allspice and cloves each crushed. 1 pt. water. Simmer slowly for an hour or two; strain and add Y-2 11). loaf sugar: simmer until there is about 1 pt. Add 1/4 pt- good French branch. Mrs. J. E. Stjess. Raspberry Vinegar. the juice. Measure Tut perfectly dry raspberries them stand for :i days in a bow] and cover them with good cider vinegar. them in a cloth to Let expel it ami to every pint of juice add 1 lb. of white sugar. Boil for 20 minutes, skimming it well. Take oil' the lire and let itl'emain until per- fectly cold before bottling. Cook well and set bottles in cool place. Mixed with ice water makes a refreshing drink. Mus. Mark Elliott. and crush the berries and squeeze Raspberry Shrub Pack the ripe berries in glass jars and pour over them enough vinegar to cover them. Cover tightly and let stand 1 week, then heat untilthey can be mashed and drain through cheese-cloth. to each pt. of juice, boil rapidly 1.") minutes, Add 1 pt. of sugar the same as for canned fruit. then skim and seal Blackberry Juice. A line Bummer drink is easily made of blackberries, which are just coming into Pour 1gallon of boiling water over 1 gallon of mashed berries and let the market. them stand 24 hours, then strain and add :! lbs. of brown sugar to every gallon of juice. Put this into a demijohn and cover with a piece of muslin, letting it stand 3 or 4 weeks, then- bottle. Ripe Grape Juice. Stem and wash VL' bushel of Concord grapes. water and boil until soft, then drain in bags, sweeten to taste, boil and can. Put in kettle, nearly cover with Mrs. David Goodyear. Grape Juice. Pick over and stem the grapes, almost cover with cold water and brin lemons and 1 orange into ('rush the fruit well, to taste and strain. When served, add I tablespoonful of a large earthen jar. and adding 1 cupful of red raspberries, add water and sugar chopped ice to each glass of liquid. \ 1:1.1.1 1: Wadsworth. Egg Nog. Yolk of 1 egg, I teaspoon of sugar. 2 teaspoons of brandy. Beal all ami then beat while well and add •'! teaspoons of cream. Mix all together, put in glass and fillwith new milk. Drink it. 'I. 11. Baboh. Delicious Milk Lemonade. Upon C ozs. of loaf sugar pour 1 pi. of boiling water, add !, pt. of lemon juice, and y2y2 as much sherry wine. Then add :it pt. of cold milk, stirring welland strain- ing to make it clear. Chill in the refrigerator ami it willbe found a nuwi refresh- ing and invigorating drink. 168 SUPERIOR COOK BOOK Recipe For a Good Digestion. Poor Digestion and Good Humor are seldom found in intimate association, while Good Digestion and Good Humor usually go hand in hand. To appreciate this volume oi substantial and dainty- recipes, one should have a good digestion. 11 your's is not good you should entice it by cultivating Good Humor. One of the best means of cultivating' Good Humor is to have your photographic work done at in good Cliilds Art Gallery. This, in itself, humor, but if there is anything- stilllacking to complete the metamorphosis, bay a Premo Film Pack Camera. We have sold many dozens of these Cameras and have yet to see the purchaser whose countenance was not radiant with delight when he saw the result of his lirst successful effort. The melancholly individual whose digestion does not brace up under this treatment, is no company for him- self or anyone else, and he might as well get his boots blacked and start on his Celestial journey without further delay. is enough to put almost anyone C. D. COLE, MANAGER CHILDS ART GALLERY. OHARLTOIST vay. New York City. C. I). FRASER. Secretary. 71 Broadway. New York City. GEO. D. SWIFT. Asst. Sec'j and Treas., Duluth, Minn. \V. M. JEFFERY, Auditor. Dulnth, Minn. W. 11. JOHNSTON. Genera] Superintendent, [fthpeming, Mich. 170 SUPERIOR COOK HOOK Candies. "However full, with soniel hhitr more. We fain Ilie bur would exam." General Directions. Use best granulated sugar for boiling and Confectioners XXX for kneading. Candy should not be stirred while boiling. Fondant. One cup granulated sugar, 1/3 cup boiling water. Put the sugar in a saucepan, Place over the fire and with a clean add the boiling water ami stir until dissolved. damp cloth wipe the crystals off the sides of the pan so they willnot fall into the to boil. Test the candy syrup while it is boiling; do not stir it after it commences by dropping a littlesyrup into cold water; ifit forms a soft ball it is cooked enough; from the fire. Pour it onto a platter each time when testing remove,' or marble slab and let it stand until cool, then stir with a spoon until the mass be- comes white and creamy. Gather it into a ball, scraping up all the crumbs, and knead until smooth. Stand away in a cool place until ready to use it. Note.—This fondant is the foundation for many different kinds of candy. It may be colored and flavored to suit the individual, working both flavoring and color- been removed—or rolled into various shapes and English walnuts placed on top. It ing in with the hands. Itmay then be used as a fillingfor dates —the seeds having there is less danger of its being is better grainy. to make a small quantity at a time, as the saucepan .\1us. Graff. To Cover Chocolate Drops. Place x/a pound of fondant in a saucepan ;add y4y4 pound of grated chocolate and a teaspoonful of vanilla. Stand this inboiling water and if,when melted, it is too thick to use add boiling water, a teaapoonfu] at a time, until the consistency of thick cream. Mrs. Gkaff. Oranges Dipped in Fondant. Make the fondant as previously directed, flavor with orange extract and color a pale yellow. Eemove the skin from a Tangerine or Mandarin orange and care- fully divide it into the sections without breaking the membrane. Melt the fondant in a bowl over boiling water, and if too thick add a littleboiling water until it is the consistency of thick cream. Dip the sections of the orange quickly into the fondant, covering them well,remove and place on waxed paper to harden. Use white grapes or cherries in the same way. These are nice as a sweet for a yellow luncheon. Mrs. Graff. SUPERIOR COOK BOOK 171 Cream Candy. iL. cup water, scan! Three cups granulated sugar, tablespoonful vanilla, small piece butter. Mix sugar and Hater, l.ut do not lei ii boil until thoroughly dissolved, Ifit begins to boil, stop boiling by adding a little cold water. When' dissolved and beginning to boil, add butter and cook until the candy is hard bui nol brittle. Add vanilla and pour out in buttered pans to cool. When cold pull until candy begins to have its shiny look, then cvi in small pieces with buttered scissors. Candy will become more creamy ifpui in a covered dish or jar for several hours. Cream Wafers. M iss (iim mere. Two cups granulated (ream of tartar. Boil until it hairs, divide into two or three portions. Flavor with 1 teaspoon winter- green, peppermint or frail coloring. Stir until nearly cold and drop from sj ion marble slab. Jessie Rogbbs. sugar, 1 scant cup water. \,U teaspoon Sugared Popcorn. One cup white sugar, 2 tablespoons butter, :! tablespoons boiling water, :! quarts popcorn. Melt the butter in the water, add sugar and stir over fire until dissolved. Boil until it will form in a hard ball in cold water. Then pour the popcorn into the syrup and stir until the grains are crystallized with the sugar. Don h.i> Atu ki i.. Popcorn Balls. Salt the corn, take 2 cups of New Orleans molasses. tablespoon of vinegar, butter size of walnut. Boil 1"> minutes. of soda 5 minutes before done. Pour over corn and make into halls. 1 cup light brown sugar, 1 I'ut in >^ teaspoon M[88 Hate Walters. Holiday Candy. One-half pound English walnuts. !¦_, pound Brazil nuts. I pound filberts, 1 (soft shelled), 1 cupful hickory nuts. U> pound citron. !L, pound pound almonds figs and raisins. Blanch nuts and chop all very line. Moisten ."> pounds of the besl confectioners' sugar with the white of 1 egg and water. Flavor with 2 tablespoonfuls of vanilla: mix nuts and fruit with the sugar, kneading with the hands: make into loaf, cutting in small squares only as used. If covered well from the air. willkeep for months. Mi-> K. <;. I'im:. Walton. N". Y. Chocolate Creams. Melt chocolate in double boiler and add a few shavings of paraffine; dip cream in and allow to cool on oiled paper. Lyla Rogers. Chocolate Creams. One egg, 1pound of confectioner's sugar, 1 teaspoon of thick cream, ' L> cake of chocolate. Whip whit*of egg very stiff and gradually add •L. of the sugar. Put in cream and then add the remaining sugar. Mold into small balls and set aside until thoroughly dried. Melt chocolate and dip the creams into chocolate by means of a hat pin. Florence Randall. One-half cake Baker's chocolate. L. cup milk. 2 cups sugar. ' ¦_. cup butter, flavor with vanilla. Boil until it willharden in water. Pour upon plat- ter and when nearly cold cnt in squares. 1 cup molasses. ' Chocolate Caramels. Mrs. St. Ci.au;. Two cups sugar. Icup milk, butter size of a walnut, 2 squares or ljpound of Fudge. 172 SUPERIOR COOK BOOK Baker's chocolate. Boil until it forms a soft ball in water. Then beat until it be- comes creaniv. Pour out in dish and set out to cool. Miss Molme P>. Cbockee. Chocolate Fudge. Two cups sugar, y2y2 CUP water, 1 teaspoon cornstarch, 2 tablespoons butter, 3 squares bitter chocolate. Boil until, when tested by putting a little in a saucer and it forma a soft but not a sticky ball. Set to cool. When creaming with a teaspoon, cold, stir until it may be taken in the hands Flatten out on a plate Winiitbed Coolby. and cut into squares. and creamed. Fudge. Two scant cups of sugar. Hcup of milk, 2 squares Baker's unsweetened, choco- late, butter y2y2 size of an egg. Let it boil f> minutes: after coming to a boil take it from the stove, add 1 tcaspoonful of vanilla, pour it into a buttered dish and stir until creaniv. into squares with a silver knife dipped in hot water. 2 cup of chopped raisins just before beginning to stir. For "Nut" Fudge add U cup of chopped English walnuts before beginning For "Raisin" Endue add ' then cut to stir. Miss Elizabeth McCeacken. Maple Fudge. Two cups of sugar, !/> cup of cream or milk,1tablespoon of butter. Vo pound of pecan or peanut meats. Put sugar, cream and butter in a granite pan and boil until it forms a soft ball in cold water. Add nut meats and stir until it begins to get thick. Pour on wellbuttered pans and mark into squares. Florence Randall. Maple Penochie. Two cups light brown sugar. 1 cup milk. V., cup chopped nuts, butter size of an egg. Chop nuts fine, put sugar, milk and butter into a granite saucepan, stir well before putting on to cook. Let it boil slowly and do not stir while boiling. Test by dropping a littleinto cold water. If it forma a soft ball it is done: put in the nuts just before removing from the fire. Take from the lire and stir briskly until it becomes stiff. Pour into buttered pans. Laura Moody. Maple Penochie. One pint of cream, 2 large cups (packed) (' sugar, butter size of an egg or larger, 10 cents' worth walnuts or pecans, 10 cents' worth candied cherries, flavor with grated orange peel. Boil cream, sugar and butter over a strong tire until it forms soft ball in water. It willprobably take T or S minutes ifyou have a good fire. Remove from stove, add nuts, flavoring and candied cherries. Whip until it begins to sugar, are not: necessary and any other flavoring can be used. then pour on buttered platter. Candied cherries Miss Fitzi'ATiuck. Maple Creams. One cup of maple syrup, i/> cup of water, butter size of a walnut, 1teaspoon of cornstarch. Mix ingredients in granite pan and boil until it forms a soft ball in cold water. Take from stove and set aside until cold. When cold stir until it sugars. Mold into small balls. Florence Randall. Peppermints. Put any quantity of brown sugar on the stove and moisten with a little milk. When it begins to thicken when dropped in water, take from stove and stir briskly in a cool place for a moment or two. then flavor with a few drops of peppermint or vanilla. Mrs. T. A. FelOH. SUPERIOR COOK ROOK 173 Chocolate Creams. to suit Color ami flavor the fondani place on ice or in a very cold place. Melt the chocolate sweeten with powdered sugar or thick enough to form a coating that will not quickly in the chocolate, covering them well, and place on waxed paper Nuts may also be placed on each if desired. the taste, mould into rarious shapes and in a double boiler mid fondant. Lei it become partially cool until it is Dip the balls to batden. run off the candy. ,\\n\ Felch. Two and one-half cupa sugar, 1 cup cream, Chocolate Creams. :; i cup eocoanut. Boil fully 5 minutes, then stand jn cold wafer until hard enough to make into balls. Maid Fitch. Three pounds coffee sugar, ' ' Butter Scotch. | pound butter, teaspoonful cream of tartar. S drops extract lemon. Cold water enough to dissolve the sugar, boil until it break* in cold water, pour out and mark in squares. Mrs. J. Hewes. ¦> Two cups brown sugar, Icup water, butter size of half egg. 1 tablespoon vine- gar. Boiluntil it forms a hard hall incold water :stir in nuts ami pom- on buttered plate. Cut in squares when cold, Mildbed Atweu.. Nut Candy. Peanut Candy. To 1 cup of finely chopped peanuts, I'ut sugar in an iron pan on the stove and with a spoon stir constantly the bottom of the ts ami pour im- pan to prevent burning until the sugar melts; mediately on oil cloth or marble and mil with rolling pin until l/4 inch thick. take 2 cups of granulated sugar. then stir in the pei Anna FBLCH. Walnut Candy. Two cups white sugar, put in pan and melt over hoi stove. Stir constantly to in quickly 1 teaspoon keep from burning; as soon as melted lake off stove and put vanilla, % cup walnuts. Pour at once into a buttered tin and heat down with a but- tered potato masher until cool. Lillian Imtcii. Four cnps granulated sugar, White Taffy. 1 teaspoonful of cream of tartar or 3 tablespoons Conk until brittle. The Savoring should bo of vinegar, I tablespoonful buttes. added while pulling. Either vanilla or peppermint may be used. (un- sweetened I on top of the candy as soon as it is poured into the pans. The hot candy melts the chocolate, and when it is pulled it willbe an even chocolate color. taffy is made by putting 2 or 3 tablespoons of grated chocolate Chocolate Miss Ada Mii.dox. White Taffy. Four cups granulated sugar, 2 cup's srater, 2 tablespoons vinegar, 3 tablespoons lemon it strings, when melted butter, 2 teaspoons cream of tartar dissolved in water. Add 2 teaspoons or vanilla put in cold water, just before taking candy from the 6re. Boil until then cool and pull until white.- Gertrude J. Smith. Taffy. One and one-half Cups light Xew Orleans molasses, 1 cup sugar. When taken from stove put in a littlepinch of Boda. Then pull. V4V4 cup butter. Mrss I~i:m !.\ Hopes. 174 SUPERIOR COOK BOOK Marshmallows. Dissolve ipound of white gum arabic in 1 pint of water. Strain and add pound of sugar; place over the fire, stirring constantly until the syrup is dissolved and is the consistency of honey. Add gradually the whites of 4 well beaten eggs. Stir the mixture until it becomes somewhat thin and does not adhere to the finger. Flavor with extract and pour into a tin slightly dusted with powdered starch and when cool cut into small squares. Chocolate Kisses. One pound of pulverized sugar, 16 ounces ;1 pound of grated chocolate, % pound of grated almonds, 12 ounces: whites of S eggs, large; flavor with vanilla. Mi:s. Mark Elliott. Orange Drops. Grate the rind of 1orange and squeeze the juice, taking out seeds. Add to this sugar until stiff enough to form into a pinch of tartaric acid. Stir in confectioners" small balls. Mrs. Felch. Oriental Delight. Look over carefully half a pound of fig*. Seed and pit half a pound each of dates and raisins, and put through a nuv.t chopper. Knead on a board sprinkled sugar until of a consistency to roll out to the thickness of half an withconfectioner's inch. Cut out in tiny forms with small fancy cutter. Eoll in sugar. .Miss Evki.yx Stevens, Washington, D. C. SUPERIOR COOK BOOK 175 Geo. B. Sedgwick ALL KINDS OF Insurance. 107 WEST CLEVELAND AVENUE. Both 'Phones. Ishpeming, Mich. 176 SUPERIOR COOK BOOK Jones & Laughlin Ore Co. Producers and Consumers of IR.ON OR.ES. B. F. JONES, Jr. President, Pittsburgh, Penna. J. B. LAUGHLIN, Treasurer, Pittsburgh, Penna. W. C. MoKKLAM),Secretary, Pittsburgh, Penna. Thos. Walters, Agent, Ishpeming-, Mich. C. T. KRUSE, Local Auditor and Assistant to Agent, Ishpeming, Mich. SUPERIOR COOK BOOK 177 Invalid Dishes and Drinks. "Simpledie) is best, fur many dlshai bring many dlaesves." I'l.lNV. Drinks for the Sick. Orange whey: form, strain and cool. with water and sweetened. Egg lemonade: spoon of sugar; beal Juice of 1 orange, 1 pt. sweei milk. Heal blowlj ontil curds Juice of I lemon, l -lass of water, white of I egg, 1 table- together. Jelly water: The juice from tinned fruits make plcasani drinks when reduced raw oatmeal, Ic|t. of water; let stand ¦.' hours in a cold place, then drain off as wanted. Toast water: Toasl a thin Blice oi bread very brown, lei it stand in a bowl of water an hour before using. Haxseed lemonade: Pour 1 pt. boiling water over 2 tablespoons whole flax- seed; when cool strain and add the juice of 2 lemon.- and 2 tablespoons of honey. This is excellent for coughs and colds. Two tablespoons Oatmeal tea: Healthful Blackberry Cordial. A blackberry cordial which i> healthful during the hottest days U exceedingly pleasant made from an English recipe. Wai' nd squeeze Hie berries. adding 1lb. of white sugar Season with '?, an ounce of pow- dered cinnamon, *4 of an ounce of mace, and 2 teaspoons of cloves. Boil the whole mixture 15 minutes, strain syrup, and add a wineglass of French brandy to each pint. to 1pt. of the juice. summer Beef Tea. One Hi. beef. 1 pi. cold water, 1 level teaspoon sail. Grind or chop the beef Put it over the fire and let ii slowly heat until it steams fine, add the salt, cover it with the cold water and let it stand 1 hour. ring it continually. Draw it then strain through two thicknesses Imt does mil boil, stir- to a cool part of the stove and let it steam '¦- hour, 'I'o elarifv it and mike it as clear as wine, beat an egg white lightly with \ cup cold water and add it to the beef tea as soon as it has been strained through the cheese cloth. Stir it a moment and strain again. of cheese cloth. the necessary quantity until it commences to steam, Imt do When serving, heat not boil it. MBS. W. W. Graff. 178 SUPERIOR COOK BOOK Dessert for an Invalid. One cup whipped cream. 2 teaspoonfuls brandy. Mis these and fillan empty 1-lb. baking powder box with it. Cover tightly. Partly fill a small dishpan with salt and chopped ice. Place the baking powder box in the center and press it down so that the ice willcome up nearly to the top. Stir the box round in the ice occasional! v. It willbe ready in about an hour. Mes. Drake. sugar, 2 teaspoonfuls Frothed Eggs. One egg, a few grains of salt, a small piece of butter. Have a littlewater boil- Separate egg, and beat white to a stiff froth and ing in a large covered sauce-pan. heap itinto a dainty bowl. Make a little well in center, drop in yolk whole. Place bowlin sauce-pan, cover closely; remove all from fire and let stand 5 minutes. Re- move bowl from water, and serve at once witlisalt and butter. Miss Geraldine Parky. Barley Water. Wash two ounces of pearled bailey, put in a granite saucepan, cover with cold water, scald, bring to a boil, and drain. Return it to the saucepan; add two quarts of cold water, bring to boiling point and simmer gently until reduced to one quart. Strain and add a quarter of a teaspoonful of -air. and stand at once in a cold place. This is to be used with milk in proportions of one-third barley water to two-thirds milk. Sago Gruel. Tillone tablespoonfu] of sago into one quart of cold water. Soak for half an hour. Cook gently for thirty minutes, and strain through a fine sieve. If this i? to lie served warm put into the serving-bow] two tablespoonfuls of whipped cream, and just the suspicion of the grated yellow rind of a lemon. Pour in half a pint of the hot gruel, and serve at once. Where a greater amount of nourishment is needed this may lie made from milk instead of water. Itmay also be flavored with raisins, bay leaves, or a blade of mace. Tapioca or manioca may be used in the place of sago. a block "-of sugar, Banana Souffle. Mash 1 ripe banana with a silver fork. Add 1 tablespoonful of granulated sugar and the well-beaten white of 1egg. Bake in a quick oven in a Jewel range 10 minutes. Serve at once with cream. ,\Frss Gbraldihts Pabry. Separate 1egg, beat Junket with Raw Egg. the white perfectly dry and the yolk tillthick; add it to the white gradually beating all the time. Heat y2y2 pt. of milk lukewarm, dissolve in it 1tablespoonful this over beaten egg, stir in Vx of a junket tablet dissolved in a teaspoon of cold water and turn quickly in glasses. Stand in warmplace for 1hour tillfirm, then put in cold place. sugar, add flavoring. Pour Miss Geraldine Parry. SUPERIOR COOK BOOK- 179 Things Worth Knowing. "Tlirback door robs tin- house' !IKRBKRT. Hand Lotion. for use on the skin and is easily prepared. This lotion is very agreeable Rose tincture of benzoin, one dram; alcohol, one ounce: glycerin, one- water, six ounces; half dram ;tincture of myrrh, one dram, and tincture of opapana, one drain. Apply after the bath or ar any time during the day when the skin seems at all irritated and inflamed. Mrs. 11. 0. sToung. Wood Alcohol. Will take white spots from furniture if applied quickly. .lons Elliott. Swiss Silver Polish. Amount to filll/g oz. bottle: 2 ozs. of alcohol, 2 ozs, of ammonia, 1oz. of pre- pared chalk-, piece of byposulphate ;add a few drops of winter green. MBB. P. 11. R.MSKEY. French Polish Reviver. Linseed oil 1pt., vinegar 4 ozs.. spirits camphor butter of antimony 1 oz. Javelle Water. "' ozs.. spirits hartshorn '^ 0z... Chicago Decorators. Willremove all fruit stains ;can he obtained at Tillson's drug store. Things Worth Knowing. lbs. of butter willspread one hundred slices of bread for One and one-half sandwiches. Six lbs. of uncooked chicken willmake one heaping quart of diced meat, after boiling. This, with 1 qt. of diced celery and salad dressing will make enough chicken salad to serve a dozen people. A ham weighing 1-V-. lbs. before boiling will weigh 7% lbs. after, and when chopped will make liUqt>. One qt. of this mixed with salad dressing willspread seventy sandwiches. In scalloping oysters, allow 1 .'¦ loaf of bread and 1 Ib. of butter to 2 qts. of To serve an evening company of fifty persons, to provide: Three loaves of brown bread. 4 loaves of white bread, 12 lbs. of cold turkey. II)lbs. it willbe necessary oysters. SUPHIKIOR COOK BOOK 180 of cold ham. 2 gallons of chicken salad, 2 six-qt. pans of scalloped oysters, 2 large :i loaves bottles of olives, 2 bottles of pickles, of cake, 1giil. of ice, 2 gals, of ice cream, 2 lbs. of coffee and '¦) qts. of cream for coffee. -1 doz. of love puffs, 4 doz. macaroons, Inpreparing for a church supper, for two hundred persons, ir willbe necessary to provide Id loaves of white bread, 8 loaves of brown and 8 lbs. of butter, 9 three-qt. pans of scalloped oysters; 3 twelve-lb. hams. 6 gals, of chicken salad, 0 lbs. of coffee, i. 1 gals, of ice cream, 9 loaves of cake and 5 ten-lb. 5 lbs. of sugar. turkeys. -J 1 L. gals, of en One gallon of icecream will serve from twenty to twenty-four. One gallon of brick ice cream willserve from twenty-five to thirty nicely. Emma M. Willis, Canton, 0. Kerosene oil is the besi of furniture polishes. and preserves from the ravages of insects. It cleanses, makes a fine polish, Here is an excellent floor polish, from Japan: To 1 pt. of linseed oil add a pt. of strong cold tea, 2 ozs. of spirits of salts and the whites Shake the bottle well be- of 2 eggs. Mi\ thoroughly and pour into a large bottle. fore applying the polish. Polish with an old silk handkerchief. rub the wood with it, following up the grain. The result will compensate ' ¦_, a teaspoonful on a mop or pad of old silk and for the tedious and careful for which comes labor necessary. the recipe Pour Use kerosene for blood stains. Wash colored cottons and linens as quickly as possible, dry in the shade and take off the line as soon as dry. Never sun feather beds or pillows. Air them thoroughly on a windy day in a The sun draws the oil and gives the feathers a rancid smell. coo] place. To remove a refractory screw from wood heat a piece of iron red hot and hold it on top of the screw for a minute or two; then the screwdriver will easily take out the screw if used while the screw is warm. The cleanest way to drive water hugs or roaches is to sprinkle powdered boras over ami around the shelves from bureau drawers or closed and cover with shelves clean paper. Keep a bowl of oatmeal on the washstand, and after washing the hands dry them in the meal. The skin will lie kept white and smooth, and less liable to chap by this process. Half a teaspoonful of sugar willnearly always always a safe thing to use for this purpose. revive a dying lire, and it is To destroy ants in pantry or refrigerators: Lav small pieces (or pulverized) camphor around in small quantities. To remove paint Erom glass: Rub with silver dollar. Clean marble in same way. To clean combs and brushes: Wash thoroughly in warm water, teaspoonful of cooking soda has been added :dry quickly. to which a To clean kettles and frying pans water cold, add teaspoon of soda, let boil hard. from burnt vegetables or meat: Pour in Take a newspaper folded and wax thoroughly, use on ironing table. Will keep irons smooth while ironing starched clothes. Always soak linen over night to take out coffee or cream stains and to take out berry stains pour through boiling water before wetting. To wash cambric or ginghams without the same of turpentine, put in a pail of cold water. inhot suds. fading: Take 2 tablespoons of -alt. Soak articles 2 hours then wash SUPERIOR COOK HOOK 181 Table of Equivalents. y2y2 a gill. size, make 1 pound. I-, salt spoon. One speck makes Pour sail spoons make 1 teaspoon. Two gills make I cup or '.U pint. Three teaspoons make 1 tablespoon. One wine glass make.- One cup contains 8 ounces of liquid. Ten eggs, average One-half an ounce bottle of extraci makes 12 teaspoons. One tablespoon of butter makes 1 ounce. One tablespoon of sugar makes 1ounce. One heaping tablespoon oi powdered sugar makes Iounce. One tablespoon of Dousman's liesi Patenl Two tablespoons of ground spice make 1 ounce. Five nutmegs make Iounce. One quart Dousman's Echo sifted pastry Hour makes I pound. One quart One scant pint granulated sugar makes One pint butter makes 1 pound. One cup of rice makes ' One pint chopped meat, packed, makes ] pound. ¦_> pound. A cupful of butter, half a pound. A cupful of flour, a quarter of a pound. A cupful of granulated sugar, half a pound. A cupful and a quarter of powdered sugar, half a pound. A pint of liquid, as a rule. ipound. One cup of commeal makes (> ounces. One cup of stemmed raisins or currants makes One cup of stale bread crumbs makes 2 ounces. less Igil] of sifted pateni flour makes Ipound. 1 pound. l> ounces. flour makes i., ounce. Table of Proportions. to one yeast cake, to one pint of Liquid. One scan) measure of liquid to throe full measures of Bout, for bread. One scan! measure 1 of liquid to two full measures of fl-our, for muffins. One scant measure of liquid to one full measure of flour, for batters. One-half cupful of yeas) or 1 compressed One even teaspooniu] of soda and two teaspoonfuls of cream of tartar Three heaping or four even teaspoonfuls of baking powder to one quart of flour. to one pint of sour milk. One teaspoon fillof soda One teasp il'ulof soda to one cupful of molasses. One saltspoonful of salt One teasponful of extraci to one quari of custard. One saltspoonful of salt to one loaf of sponge cake. One teaspoonful of extraci to one loaf of plain cake. One saltsponfu] of spice to one loaf of plain cake. One teaspoonfu] of sail to one quart of soup stock. One saltspoonful of white pepper One teaspoonfu] of mixed herbs to one quart of soup stock. One tablespoonful of each chopped vegetables A speck of cayenne pepper A -peck of cayenne pepper A pinch of hops i- one fourth a cupful. to one quart of soup stock, or two quarts of flour. is what you can take up on the point of a penknife is what you can take up on the point of a penknife to one quart of milk for custard. to one quart of soup stock. • .;iiart of flour. or on a quarter inch square surface. Water 1 quart, over gas, covered. 5 minutes. Time Table for Cooking. 182 SUPERIOR COOK BOOK 1 minutes. Water, 1 pint, over gas, uncovered, Coffee, 3-5 minutes. Tea, steeped, without boiling, 5 minutes. Cornmeal, 3 hours. Hominy, fine, 1hour. Oal meal, coarse, steamed, 3 hours, Oatmeal, rolled, 30 minutes. Rice, steamed, 45-60 minutes. Rice, boiled. 15-20 minutes. Wheat granules. 20-30 minutes. Eggs, soft boiled, 3-6 minutes. Eggs, hard boiled, 15-20 minutes. Eggs, coddled, 6-8 minutes. Fish, long, whole, per pound, 6-10 minutes. Fish, cubical, per pound, 15 minutes. Clams. Oysters, 3-5 minutes. Beef, corned and a La mode, 3-5 hours. Soup stock, 3-6 hours. Beef, mutton. 2-3 hours. Tongue, 3-1 hours. Potted pigeons, 2 hours. Ham, 5 hours. Sweet breads, 20-30 minutes. Sweet corn, 5-8 minutes. Asparagus, Macaroni, Potatoes, Spinach, 20-30 minutes. Squash. Celery, Cauliflower, 20-30 minutes. Sprouts. Greens, 20-30 minutes. Cabbage, Beets, young, 30-45 minutes. Parsnips, Turnips, 30-45 minutes. Carrots, Onions. Salsify, 30-60 minutes. Beans, string and shell. !-¦.' hours. Brown bread, 3 hours. Puddings, 1 quart, steamed. Puddings, small, 1hour. Freezing lee Cream, 30 minutes. Bake in a Jewel Range. tomatoes, peas. 15-20 minutes. :! hours. Baking. Biscuit, Eolls, 10-20 minutes. Bread, 40-GO minutes. Gems, Muffins, thin cakes, 20-30 minutes. Cake, sponge, 43-60 minutes. Cake, fruit, IU-2 hours. Pudding, Bice, Indian, Plum, 2-3 hours. Pudding, Custard, 20-45 minutes. Res, 30- 10 minutes. Patties, L5-25 minutes. Scalloped dishes, 15-30 minutes. Potatoes, 30-45 minutes. Baked Beans, 8-10 hours. Baked Beef, rare 6 pounds, 1 hour 10 minutes. Baked Beef, well done, iy> hours. Fillet of Beef, 20-30 minutes. Beef, braised, 3- 1 hours. SUPERIOR COOK BOOK 183 Mutton, Lamb, 1%-!% hours. Chickens, Tame Ducks, l-11/^ hours. Veal, Pork, Turkey, 2-4 hours. Ducks (wild), Grouse, 25-30 minutes. Fish, thick or cubical, 45-60 minutes. Fish, small, whole, 20-30 minutes. Broiling. Steaks, 1inch thick, 4-6 minutes. Steaks, 1% inches thick, C-10 mimitts. Chops, Birds, 6-8 minutes. Chickens, 20 minutes. Fish, small, thin, 5-8 minutes. Fish, thick, 12-15 minutes. Liver,Tripe, Bacon, 4-8 minutes. Hahe Superior Steam Ibeating Co. OFFICE 203 E. EUCLID ST. ISHPEMING, MICH. Installs all kinds of Furnaces and private buildings. in public bids fdenishp:d ox application. — ANDERSON &CO.— C. L. ANDERSON, Proprietor. OTTO EGER, Manager. Jewelers and Dealers in Pianos and Organs, Etc. ANDERSON BLOCK. 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