Tne Woman's Union
COOK BOOK

Tne Woman's Union
COOK BOOK

CONTAINING

TWO HUNDRED AND FIFTY-FIVE RECIPES

CONTRIBUTED BY

THE IMMANUELBAPTIST CHURCH

AND THEIR FRIENDS

CONTENTS

Soups
Entrees
Meats
Vegetables
Bread
Cakes
Cookies
Pies
Puddinfs
Salads
Pickles
Miscellaneous
Candy
Invalid's Tray

Pages 3, 5 and 6
Page* 7 and 8
Page* 9. 10. IIand 12
Pages 12 and 13
Pages 13. 14. 15. I7. 19 and 2 I
Pages 21 to 30, inclusive
Pages 31. 32. 33 and 34
Pages 34. 35 and 36
Pages 37. 38 and 39
Page* 40.41 and 42
Pages 43. 44 and 45
Pages 46. 48. 49 and 50
Pages 50 and 51
Page 52

SOUPS

Tomato Soup

3

sliced, 1 stalk
twenty minutes

Home canned tomatoes preferred.

celery cut up fine, enough salt and pepper
and add 2 cupfuls of milk and a lump of butter and serve.

1 can tomatoes, 2 onions
to taste. Cook about

Mrs. A. H. l.ong.

Potato Soup

rare as many potatoes

as desired and cut into squares and cook in salt water
until done. Drain half the water off and mash the potatoes and add as much
five or six slices of baco'i
milk as you wish. Cut up into small pieces about
and cook
and fry separately with two onions sliced, add this
to the potatoes
ten or fifteen minutes. Add a small lump of butler and serve.

Mrs. A. H. Long.

War Soup

Wash the leaves and stems of your celery and the tough outer
stirring occasionally,

stalks. Bit
fur ten minutes. Then add a table-
them in the water drained off the potatoes
adding
salt
spoonful of minute
of cqu:it
When celery is tender,
parts of butter and flour rubbed together and in.-islened with some of the hot
soup until smooth.

slightly with a cream made

and boil slowly,

Miss Lawrence.

thicken the

soup

tapioca

Two quarts potato water, % cup carrots ground,
too loiik), 2 small onions ground, i, teaspoon mace
pepper, 1 tablespoon butter, salt

to taste. Thicken with a little flour if desired

y2y2 cup potato (don't cook
teaspoo::

1 bay leaf, V.

Mrs. Batiks.

BECKER BROS.
GROCERIES AND

MFATS

PHONE CEDAR 916

1624 and 1626 Fort Street West

¦¦HMHaBa39DB«MMMUHMM|
~,—
111
S
1
|fflp\ 8
|"Meet Friedberg
\
I Wear Diamonds"

Only the very best of Diamonds, Watches
Jewelry.

Easy weekly

or monthly

and
terns.

YOUR MONEY REFUNDED

IF YOU CAN BOY CHEAP-

1 FRIEDBERG'S ...SiSV I

Consomme a la Duchess

5

One-half cup of bread crumbs, Vz cup of soft cheese, 1 egg, 1 saltspoon of
into tiny balls size of

salt, a dash of cayenne. Work all of these
¦

small marble. Roll them in egg and drop quickly into boiling stock.

ingredients

Mrs. Banks.

One

fowl, 2 quarts

of

celery seed. 1 blade of mace. 1 teaspoon of salt, 1 saltspoon of pepper.
gently for thirty minutes and slrain.

Chicken Boulilon
cold water, 1 teaspoon of sugar, Vi teaspoon of
Simmer

Boullion

Boil beef with % cup each of carrots, celery, sweet peppers, Spanish onions
3
Serve cold or

8 cloves,
cloth. Cool and remove all fat. Strain again.

to taste. Strain stock

salt and pepper

through

If cold with cracked ice. Be sure there is no particle of fat.

and 2
tomatoes.
layers of cheese
hot.

Consomme withMacaroni

Foil macaroni

first for thirty minutes. Cut in pieeces. Add it to hot stock.

Mrs. Banks.

Mrs. Brown.

StillwelTs Pharmacy

Service and Quality

Cor. Fort Street W. and Dragoon Avenue

6

Soup Julienne
One quart of stock, 1 small carrot, 1 small

the

3 young leeks, a saltspoon of salt.

or
the carrot
asparagus
into long thin strips. Cut
cover
then add the stock, salt and
with a quart of boiling water, cook until tender
the
pepper.
water in which they were cooked and throw away and then add to the soup.

cup green peas
and cut

turnip the same way.

and drain off

peas

and asparagus

turnip, l/t
Scrape

Slice the

leeks,

in separate

sauce

pans

heads,

Cook

Lettuce is also nice added to the soup.
Clear soup with sago or tapioca.

the coarse round tapioca.
Wash thoroughly in cold water, cover with clear cold water and soak for one
or two hours allowing two tablespoons
to each quart of stock. Add this to
the stock. BrinK to a boiling point and cook until clear. Add salt and pepper
and serve at once.

this select

For

Conscmme with Egg Balls

Three hard boiled eggs, 1 tablespoon of grated soft

cheese, white of eg?.,
1 saltspoon of salt, 2 quarts of stock, a dash of cayenne, press yolks of the eggs
through the sieve. Add salt, pepper,
cheese. Add slowly the uncooked white
of egg. Make in tiny balls, drop them in boiling water and liftcarefully out with
a skimmer.

Put in a tureen and pour over the hot stock.

Mrs. Banks.

Robt. Sckaller

'

Ladies
and Children
Readij^to-Wear Garments

'
s

McColl Shjlo Patterns

Telepkone Cedar 514

1444 West Fort Street

ENTREES

Cheese Dreams

7

A good luncheon

dish.

dip the sandwiches
the same as French Toast.

Serve hot.

Mrs. 1. E. Brown.

in a batter made of 1 egg, l/z cup milk and a\little salt.

slices of buttered bread and
Fry

Place cheese

between

Fritters

Four boiling water over 1 pint flour, beat

till perfectly smooth into a thin
batter. When nearly cold break 4 eggs into it, all well beaten with a little salt.
Fry a spoonful at a time in boiling lard.

Mrs. Banks.

Scones

Two cups

2

tablespoons

shortening,

(lour (sifted twice), 1 teaspoon

baking powder
flour,'
together
(Royal),
salt, baking powder, sugar and shortening.
Beat eggs until light, add milk to'
eggs, add to mixture slowly. Roll out 54 inch thick, cut into three inch squares,
fold over, making them three cornered.

salt, 3 teaspoons
Rub

2 eggs, Vi cup milk.

Baked 25 minutes.

Myrtle Hobart.

DON'T FORGET
O-r-^X^T|
\lf»)((»)
Ivy J \~J
J^J-^.
KgSSSfSTfI
fPE3fl^=g
i ___—J L—t^3^
A^LJ—^^

That ALL of
the
recipes
in
delicious
this book can be pre-
pared with LESS
FUEL» LESS WORK
*n°ne °furf°ur
and LESS WORRY
IDEfIL FIRELESS
COOK STOVES
Warren & Schweier

t,

Cedar 827

Fort and Military

N.B. 42 Alco,Electric Washers in use inour neighborhood

8

Open Dap and Night

Gibson Garage Company

Repairing, Storage and

Accessories

Phone Cedar 2968

1609-1613 W. Fort Street

Macaroni with Sausage

Cook l/2 package

short cut macaroni

Drain. Put macaroni into a baking dish or casserole,
cut in 3-inch pieces, 1 can tomatoees, or Y2 can tomato soup,
salt,
minutes.

J4 teaspoon white pepper,
Serve in baking dish.

in boiling salted water 15 minutes.
add 1 pound pork sausage
y2y2 teaspoon celery
thoroughly mixed. Bake in hot oven for 45

Mrs. G. W. Harper.

Salmon Croquets

One can salmon, 4 potatoes

(cold), 1 onion minced fine, salt and pepper. 1

egg, few bread or cracker crumbs. Roll patties in a little flour and fry in deep fat.

Mrs. Coke.

Fried Toast

One quart milk, 3 eggs, salt, beat well and dip bread in and fry in butter.

Mrs. Chas. Shoalts.

Beef Loaf

Two lbs. chopped beef, 1 lb. chopped pork, 35 crackers

if desired. Mixall together

cup milk, salt and pepper and sage
in slow oven one hour.

rolled fine, 1 egg, 1
into loaf. Bake

Mrs. F. DeLoy.

WILLIAM WEISS

DRY GOODS AND NOTIONS

GENTS' FURNISHINGS

Pictorial Review Patterns

Phone Cedar 1187 M.

1704 West Fort Street

MEATS

9

One and half pounds ground beef,

soaked in milk, 1 teaspoon
crumbs
1 hour with strips of bacon across

y2y2 lb. ground pork, 1 egg, 1 pint cracker
salt, a little pepper. Mix in loaf and bake
top.

Mrs. Bessie Rice.

Meat Loaf

Rice and Sausage

Fill baking dish with cooked rice, stick small balls of sausage

Cover with tomato soup and grated cheese

and bake in oven.

through it.

Mrs. W. Geo. Smith.

One can salmon,

size of a walnut, salt and pepper
can contains

liquor use instead of water.

remove large bones, 1 egg, 1 cup cracker crumbs, butter
If

to taste, l/2 cup water. Bake 20 minutes.
Mrs. Bessie Rice.

Salmon Loaf

Creamed Chicken

Place lump of butter sire of an egg in saucepan. When melted add 1 pint
of good rich milk. Thicken with flour. Add a pint of stewed chicken cut in
small pieces and y2y2 can French peas. Salt and pepper
seasoning. When chicken
and peas are heated through, serve on wafer or in pattie shells. Mushrooms can
he used in place of peas.

Mrs. Irvin Brown.

One pound of left over meat, 1 lb. mashed potatoes, 1 egg, 1 saltspoon salt.
(use white pepper), 1 chopped onion if desired. Bake in

1 saltspoon of pepper
loaf. Keep top basted while baking.

Mrs. Banks.

Cannelon

Sauce for Cannelon

One tablespon butter, 1 tablespoon flour, )A cup water,

salt, Vi
cup tomatoes, 1 saltspoon of pepper. Mix water and tomato, pepper and salt
together and let come to a boil. Thicken with the flour and butter.

]/2/2 teaspoon

Mrs. Banks.

One cup cooked rice, 1 cup mashed potatoes, 1 cup bread crumbs (fine), 1
salt and pepper. Let stand a few hours and fr>

egg. Flavor to taste with sage,
as meat ball.

Mrs. W. Geo. Smith.

Meat Substitute

CHAS. W. KURTH

Fire Insurance and Notary Public

Phone Cedar 30

1693 West Fort Street

10

Announcement!

Kuykendall & Son

FORT STREET CLEANERS AND DYERS

Proprietors of the

2058 FORT ST. WEST

Have purchased the plant ofthe Victor Dry Cleaning Co.,
1688 Fort St. West, and respectfully solicit a continuance of
pour patronage.

Goods called for and delivered.

Cedar 711

Cedar 1181

satisfaction Guaranteed

Scalloped Salmon

One tablespoon butter melted with tablespoon flour, 1 cup sweet milk. All
three ingredients mixed and cooked until thick. Pinch of salt. Dressing to go
between layer of salmon then dressing. Do not have dressing too thick. Layer
of bread crumbs, and so on until pan is full. Bread crumbs
to be the last. A
few whole allspice with each layer.
Mrs. Linder.

Mock Creamed Chicken

Into a cream sauce pour Tuna Fish. Season with salt and butter. Boil for
crumbs but be sure the mixture is moist.
and bake in buttered bake dish until crumbs

two minutes. Add a few cracker
Garnish with buttered crumbs
are brown.

Miss Lawrence.

Broiled Leg of Mutton

Select

a good sized leg of mutton.

a damp cloth.
minutes. Let simmer on back of stove
When done garnish with cress or parsley and serve.

legs are not good. Wipe with
Plunge into a kettle of boiling water. Boil rapidly for five
to each pound.

for twenty minutes

Small

Beef Loaf

Two pounds of the round, 1 level teaspoonful pepper,

2 eggs, 2 teaspoonfuls chopped parsley, 1 good sized onion, 2 teaspoonfuls

V2V2 pint bread crumbs,
salt.

Mrs. Banks.

Tke Carter Millinery

No. 6 Casgrain Avenue, coir. Fort Street W.

Come in and see our complete line

of Ladies', Misses' and

Children's Hats

Salmon Loaf

One can salmon, 1 cup milk, % cup cracker crumbs, 1 egg slightly beaten
to taste. Bake in bread pan half an hour. Turn out on platter,
to which has been added
Mrs. \V. Geo. Smith.

Salt and pepper
pour around loaf one pint of seasoned
1 cup of peas.

cream sauce

11

Steak with Oysters

Select

twenty-five oysters,

steak,
which should be about an inch and half in thickness. When the steak has
broiled for 5 minutes, dust with salt and pepper, baste with butter and cover
over with the oysters, and in haste run it into a very hot oven for ten minutes.
Dish without removing the oysters, baste
thoroughly with the juice that is in
the bottom of the pan, send at once to table. Delicious 1

drain, wash and drain again,

trim the

Mrs. Banks.

Two cups

flour, 4 teaspoons

lard, Vi cup water. Mix dry ingredients,
by spoonfuls on the top of meat and vegetables.

Dumplings for Beef Stew
baking powder, l/2

teaspoon

salt, 2 teaspoons

rub ia lard, add water slowly. Drop

Mrs. W. L. White.

Potato Dumplings

Iloil about 6 large potatoes until half done. Allow to cool and grate. Add
to taste. Cup up 6or 8 slices of
1 cup of bread crumbs and 3 eggs and enough salt
and fry brown. Add to the other ingredients. Mix all to-
bacon into small
gether and add l/2 cup of flour. Form this into medium sized balls and place these in
inserted into a kettle of boiling hot salt water and cook 15 or 20 min-
a wire basket
utes and serve on a platter. Excellent with a sour gravy. Mrs. A. H. Long.

squares

THE HOME OF

GOOD FURNITURE

MARENTETTE BROS.

656-58-60 DIX A VENUE

12

Meat Stew with Dumplings

as are desired.

Make a stew from a cheap cut of meat cut into small pieces, potatoes, and
Thicken with a little flour diluted with
such other vegetables
cold water. Serve with dumplings made
as follows: Mix and sift 1 cupful of
flour, 2 teaspoons of baking powder, and J^ teaspoon of salt. Work with the
of butter; add gradually '/j of a cupful of milk or a little
fingers 1 teaspoon
In the latter case
more if desired. Roll out lA inch thick or cook with stew.
remove enough liquid to permit
the dough to be placed on the meat and vege-
tables.

Mrs. Twining.

Dumplings

Sift together 1 cup of flour, 1 teaspoon baking powder, add a, pinch of salt,
Vi cup of milk or 6 tablespoons. Knead into a solt dough and cut in rounds
14

inch thick. Cook 10 minutes

in boiling stew.

Mrs. E. I.Placey.

VEGETABLES
Sweet Potato Croquettes

One half cup milk (hot), 2 tablespoons

sweet
add beaten egg
potatoes.
and form in croquettes. When cold, dip in egg and fine crumbs. Fry in deep
fat,

Beat hot milk into potatoes,

butter, 1 egg, 1 pint mashed

add butter and season;

Mrs. Twining.

Macaroni and Cheese

Cook }4 package cut macaroni in fast boiling water 10 or 12 minutes. Drain
two tablespoons butter in baking dish, add salt
cut macaroni, 1 cup milk. 54 cup grated cheese. Mix. Cover top

and blanch in cold water. Melt
and pepper,
with grated cheese

and bake in hot oven until browned.

Mrs. Coke.

To 1 can o{ corn add 1 egg beaten up and pepper and salt

to taste and 1
and
cup of milk and 1 cup of bread crumbs. Mix these.
put a sprinkling of bread crumbs on top and bake in oven 20 minutes to half an
hour.

Place in casserole

Mrs. A. H. Long.

Scalloped Corn

Creole Beans

Soak over night 1 quart of beans with a little soda

In
the morning drain off the water and cover with fresh. Add ]4 pound of bacon
cut in small pieces.
Season with 1 teaspoon of pepper, 1 teaspoon
teaspoon celery salt. Add 1 large onion chopped fine, 3 tablespoons
large pepper.

salt and 1
sugar and 1

in the water.

Mrs. Irish.

PAINTS

WALL PAPER

D. J. MORRISON

Painter and Decorator

Estimates Furnished

PHONE CEDAR 469 J.

701 DIXA VENUE

Spanish Tomatoes

13

One cup onions chopped and fried in butter, add 1 can tomatoes and Icup

rice (soak rice 1 hour before using).

Mrs. 11. E. Neuman.

Baked Beans

Two pounds beans,

J4 lb. salt pork sliced,

toes, 1 small piece of bay leaf, salt, pepper, a little sugar if preferred.
cooked over slow fire or baked in oven.

1 large onion, 1 quart

toma-
Can be

Mrs. A. Garrett.

BREAD
White Bread

Two calces Klcischmann's

yeast, 1 quart lukewarm water, 2 tablespoons

sugar, A
lard or butter, melted', 3 quarts sifted flour (12 cups), 1 tablespoon salt.
tablespoons
Dissolve yeast and sugar in rA cup lukewarm water. Add lard and butter and half
the flour. Beat until smooth tJien add salt and balance of the flour or enough to
Place in greased
bowl, cover and set aside in a moderately warm place, free from draft, until light—¦
make dough that can be handled. Knead until smooth and elastic.
about two hours. Mould in loaves, place in well greased bread pans, filling them half
full. Cover and let rise one hour or until double in bulk. Bake sixty minutes. If
rich loaf is desired use milk in place of water

Mrs. Earl Tyler.

APerfect Loaf of Bread

Six cups of flour, 2 cups lukewarm water, 1 compressed

shortening, 2 tablespoons

sugar, lVi teaspoons of salt.

Nut Bread

yeast cake, 2 tablespoons

Mrs. Twining.

One egg, 1 cup of sugar beaten together, 2V2 cups of flour sifted witli 2 teaspoons
54 cup nut

baking powder, 1 cup sweet milk. Pour little milk then a little flour, etc.
meats chopped.

Mrs. E. J. Placey.

Peanut Butter Loaf

One cup mashed potatoes, 1 cup peanut butter, 1 egg, 2 tablespoons

finely chopped
salt, 2 teaspoons grated onion. l/2 teaspoon grated nutmeg, % tea-
parsley. 2 teaspoons
spoon paprika. To the hot mashed potatoes, add the peanut butter, well beaten egg,
Put in greased baking dish and bake in hot oven 35 to 40
and other
minutes.

Mrs. Bessie Rice.

ingredients.

a F. SMITH CO.
PURE FOOD STORES

1712 W. Fort St. .:. 1898 W. Fort St.

F. KRAUSE, Manager

14

Brown Bread

One egg, lA cup sugar,

soda, 1 pint sour milk, pinch
of salt. Use two-thirds graham flour and one-third white flour. Stir slightly stiffer
than batter

y2y2 cup molasses, 1 teaspoon

for cake. Raisins

and currants.

Mrs. Edwin White.

Graham Nut Bread

One cup nut meats or part raisins, Vz cup white flour, 3 cups graham flour, 1
cups sour milk, l/i or 2/icup sugar, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon bak-
stir in milk,
ing powder. Chop nut meats and raisins roughly. Mix dry ingredients,
let raise 20 minutes and bake in slow oven.

Mrs. Geo. Smith.

Health Bread

One quart of bran, 1 pint of common white flour, 1 pint sour milk, XA cup New
(dissolved in the molasses). Nut and raisins

Orleans molasses, 1 teaspoon of soda
may be added if desired.

Mrs. Twining.

Nut Bread

One-half cup sugar, small teaspoon lard, 1 tablespoon molasses, 2 cups sour milk,
1 teaspoon soda, salt to taste, 2J-2 cups gra,ham flour, y2y2 cup wheat
flour sifted' with
1 teaspoon baking powder, 1cup raisins or 10 cents worth of chopped nuts. Bake
Y\ of an hour.

Mrs. Butcher.

Beautiful Flowers

Visit Our Greenkouses

Clias- Keller

Cedar 864

2507 to 21 W. Fort St

Oatmeal Bread

15

Two cups of rolled oats, 4 cups of boiling water, 1 teaspoon of salt, Vi cup of
flour. Put boiling water over rolled oats.
Let stand over till morning

molasses,
When cooled add yeast,
then put in loaves and make as white bread.

salt and flour and molasses.

cakes, 2 quarts wheat

2 yeast

Mrs. Todd.

Nut Bread

One egg,

]/2/2 cup sugar, 2 cups

flour, 2 teaspoons baking powder, Y> teaspoon salt,
34 cup milk, Vi cup walnut meats, Vi cup raisins. Mix well. Let rise 40 minutes.
Dake Yt, hour in a slow oven.

Mrs. Parsons.

Boston Brown Bread

One-half cup sugar, Vi cup molasses, 2 tablespoons of shortening (melted), 2 cups
of sour milk, 2 level teaspoons of soda, 1teaspoon of salt, 1teaspoon of baking pow-
der. 21/i2 l/i cups of graham flour, 2J-j cups of white flour. Bake V2V2 hour or longer in
a slow oven.

Mrs. Gowman.

Plmns

(Lebnr 657

Jjfuncral

Jtrettor

Antontobtle

2146

fB-

RESIDENCE

Ceda* 95&

507 Dragoon Aye-

COMPLIMENTS OF

A. O. MORAN

Funeral Director

MAIN OFFICE

Cedar 430

2203 W. Jeflerso*

PERNDALE OFFICE

C«i«t 2520

356 Ferndale

Graham Bread

17

One and one-half

cups sour milk, 1 level

teaspoon soda, 1 cup brown sugar, 2
cups graham flour, little salt,
V2V2 pint raisins. Stir soda into milk then add the sugar.
Mix raisins with cup of flour. Add to butter then other cup of flour. Bake forty-
five minutes.

Mrs. Willis Tebo.

Graham Bread

Two cups

sour milk, l/2 cup sugar, 2 cups graham flour, 2 cups white flour, 1

teaspoon soda, a little salt.

Mrs. L. Grimm.

Eggless Ginger Bread

One-half cup of sugar,

y2y2 cup of molasses, yj teaspoon salt, J4 teaspoon ginger,
54 cup sour milk. Stir in 1 heaping teaspoon of soda, butter size of a walnut melted,
2 cups pastry flour. Stir butter in last.

Mrs. Jamieson.

Ginger Bread

One-half cup Crisco, V/2 cups

(large),
flour, not quite as stiff as other cakes.

y2y2 teaspoon

sugar, 1 cup molasses, 2 eggs, 1 cup sour milk
spice if you prefer,
Mrs. A. Garrett.

ginger,

soda, pinch of salt, V> teaspoon

Parker House Rolls

One teacup of yeast, 1 tablespoon of sugar, a piece of lard the size of an egg.
1 pint of milk, flour enough
the milk on the stove to
into the flour. Add milk, being
scald with the lard in it, mix salt, sugar, and yeast
to put it in too hot, knead thoroughly when mixed at night, and only
careful not
slightly the next morning. Roll out an inch thick, spread a littlebutter on each roll
and lap together, let rise very light and bake in a quick oven.

to make a stiff batter. Put

Mrs. Banks.

Parker House Rolls

Scald 1 pint milk, add 2 tablespoons butter, 2 tablespoons

sugar and 1 teaspoon
salt. When lukewarm,, add % yeast cake dissolved in Vi cup warm water. Add flour
to make a soft dough. Knead 20 minutes. Let rise till it doubles in size, shape into
rolls. Let rise 1 to V/2 hours. Bake in a quick oven 20 minutes. Brush with milk.

Mrs. C. L. Parsons.

W. J. BLACKWELL

Confectionery, Cigars and Tobacco

School Supplies

1467 West Fort Street

CHAS. HERLING

DEALER IN

Fresk, Salt and Smoked

MEATS

Poultnj and Game

SAUSAGE A SPECIALTY

Plume Cedai 163

1679 W. Fort St.

19

Johnny Cake

Cream 'A cup of sugar with 4 tablespoons meat drippings.

Then add 1 egg, and
soda to 1cup sour milk and add to first mixture.
Pour into a greased square tin and bake

beat well. Add 1 level teaspoon
Add 1 cup white flour and 1 cup cornmeal.
in a moderate oven.

Mrs. H. E. Neuman.

Delicious Quick Biscuits

Just stir together with a spoon the sifted flour, baking powder and salt of your
recipe with the shortening and a third more milk than you usually

favorite biscuit
take and drop from spoon into buttered gem tins.

Miss Lawrence.

One cup flour, yi teaspoon salt. 1 heaping teaspoon of lard, 2 teaspoons baking

powder, Yt cup of milk. Mix the same as any biscuit dough. Mrs. Edwin White.

Baking Powder Biscuits

One egg, 1tablespoon brown sugar, 1 teaspoon salt, 3 cups buttermilk, 1 teaspoon
Bake

siula, 1 tablespoon melted lard. Stir in graham flour so it willdrop off spoon.
in lmt (jem pans about

Mrs. Elva Under.

fifteen minutes.

Graham Gems

One-half cup sugar, 2-K cups

flour, 2 eggs, 2 teaspoons

milk. Iutter size of an egg. pinch of salt.

Muffins

baking powder,

t cup

Mrs. Seibert

Three tablespoon.-,

sugar,

y3y3 cup shortening,

teaspoon soda, 1 cup flour, 1 cup bran.

Bran Muffins

pinch ol salt, 1 cup sour milk. 1

Mrs. Seibert.

One cup of flour. 1 egg. 1 cup of milk, l'/iteaspoons of baking powder, \\ <ea-

spoon of salt Bake ingem pans and hot oven.

Mrs. E. J. Placey.

Pop Overs

Entire Wheat or Graham Muffins

One cup entire wheat or graham flour, 1 cup white flour, 2 tablespoons

sugjar, 2
salt. 4 teaspoons baking powder, 1 egg, IJ4 cups
tablespoons molasses. Vi teaspoon
milk, 4 tablespoons melted butter. Mix and sift dry ingredients, combine with the
rest and bake inhot muffin pans 20 minutes. A few raisins added are very good.

Myrtle Hobart.

CEDAR 184

CEDAR 234

CHARLES WARNCKE

FLORIST

2445 FORT ST. WEST

DETROIT, MICH.

Tke Food Administration
is urging as large a use of natural
ice as is
possible during tke war, to save ammonia and
other chemicals used in the manufacture
of
artificial ice.

receptacles

HOUSEHOLD USES OF NATURAL ICE
Melt in clean, covered

for
drinking water. Melted natural ice makes
a pure, soft drink, comparable inquality to,
but lacking the flat disagreeable
taste of
distilled or boiled water. It is a safer
drinking water than bottled spring water
and much cheaper.
melted natural ice water is cheaper
effective
and
available.
For washing the hair, melted natural
ice water is so soft it makes a fine suds
and removes all oily substances,
leaving
the hair light and fluffy.

For fillingbatteries in automobiles, etc.,
and as
always

as distilled water,

Melted natural

crusts makes
bakers use it.

ice water used in pie
light, short crust. Many
Used in making tea and coffee, melt-
ed natural
tea
and coffee per cup than ordinary water.
The brew also holds all the fragrance
and
aroma of the tea leaf and coffee bean.

ice water

requires

less

Bread, cake and pastry kept in the re-
frigerator will be fresh and sweet until
used.

Crystal Ice Co., Ltd.

1213-1217 W. Jefferson Aye.

W. G. BUCHAN, Gen. Mgr.

A.P. GOWMAN, Sco,.

21

WESTERN ELECTRIC WASHERS SOLD ONEASY TERMS
Eureka Vacuum Cleaners, "American Beauty Irons", Etc-

BEAR IN|AIAFOR YOUR lAIAFORT ST |A|A AND WE
MIND miX HARDWARE |H|X OR CALL |HIX WILL
DURING lUlllCOME TO
IWIU DELIVER

IVIUCEDAR

Southwestern Hardware Co.

"On the RorthMlt Corner of Wilde, Between Beard and Broen"

PAY GAS, ELECTRIC AND TELEPHONE BILLS HERE

One egg (or none), l/2 cup sugar,

tn'lk, :.' cups curnmcal, Icup flour, l/2 teaspoon salt.

'/j cup Crisco, 1 teaspoon soda, IJ4 cups sour

Mrs. Dickson.

Corn Meal Muffins

Bran Jems

One egg.

y2y2 cup sugar, }4 teaspoon

ter or drippings, V/2 cups sour milk, 1 teaspoon
Cook slowly.

salt, J4 teaspoon nutmeg, 2 tablespoons but-
soda, 1 cup flour, 2 cups bran flour.

Mrs. Coke.

( 'ne cup brown sugar, 2 eggs,

molasses, 4 cups flour, 1 teaspoon soda dissolved in 'A cup hot water.

CAKES
Coffee Cake
'A cup shortening, VA cups strong coffee,

'A cup

Mrs. Freeman.

Coffee Cake

One and one-half cups milk. '/2/2 teaspoon

salt, % cup sugar, y} cup Crisco and but-
this liquid to lukewarm and dissolve iiof a yeast cake
ter. Mix the above and heat
]/2/2 cup of raisins
with some of this and put together. Then add 1 egg well beaten,
and about V/2 cups of flour to form a stiff dough and let raise over night. Grease
and cinnamon
two layer tins and place half the dough in each and sprinkle sugar
on top and allow to raise a little while and then bake in a moderate oven until brown.

Mrs. A. H. Long.

FURNITURE

RUGS

STOVES

Bingham- White Co.

1433-1439 FORT ST. W.

PRICES RIGHT

TERMS LIBERAL

22

Cedar 395 W.

B. C. FISCHER
MEN'S WEAR THAT MEN WEAR

Hats
Fumiskings

1454 Fort Street W.

Gloves
Suit Cases

Old-Fashioned Cheese Cake

Form a shell of coffee cake dough in a layer tin and fillwith the following: One
pound cottage cheese, V* cup of milk creamed
together until smooth, 2 eggs, Vi cup
of sugar, pinch of salt, Vi teaspoon vanilla, a little nutmeg. Bake in moderate oven
until filling thickens.

Mrs. A. H. Long.

One egg, 34 cup sugar, 1 cup sour milk, % cup molasses, 2 tablespoons butter
soda, Vi teaspoon nutmeg, Vi teaspoon

cinnamon, 1 teaspoon

rounding, 1 teaspoon
flour.
cloves, 2 cups

Mrs. H. Seibert.

One cup of sugar, }4 cup of butter, 1 egg, Vi cup sour milk, 1 teaspoon soda. 1

teaspoon baking powder, 2 cups flour, 1cup blackberry jam.

Mrs. Twining.

Molasses Cake

Jam Cake

Molasses Cake

Devil's Cake

Second Part

One-half cup each of sugar, butter and molasses, Vi cup sour milk, 2 eggs, 1

teaspoon each of soda and vanilla, IY2 cups of flour. Bake in two layers.

Mrs. N. D. Reider

One-half cup butter creamed. 1 cup brown sugar, Yz cup sweet milk, 2 cups

Ilevel teaspoon soda, yolks of 2 eggs beside 1whole egg, 1 teaspoon vanilla.

floiir,

One cup brown sugar, 1cup bitter chocolate (grated), % cup sweet milk. Melt

together, when cool add to first part.

Mrs. Freeman.

Phone Cedar 2114 M.

B. E. WHITBECK
DRY GOODS AND NOTIONS

GENTS' FURNISHINGS

1600 West Fort St.

DETROIT, MICH.

Spice Cake

23

Two cups brown sugar,
teaspoon allspice, 1 teaspoon
sour milk.

x/ix/i cup butter, 2J4 cups
soda, ]
cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 cup

flour, 2 eggs, 1 teaspoon

Mrs. R. E. Huffman.

One cup suj^ar, 2 tablespoons

milk, 1 teaspoon
doves,

\2\ 2 teaspoon

allspice,

soda

(heaping), 2 cups

54 cup molasses, 1 egg, 1 cup sour
cinnamon, l/2 teaspoon

flour, 1 teaspoon

Mrs. H. E. Neuman.

Spice Cake
lard (heaping),

!-4 teaspoon nutmeg.
Pork Cake

One pound fat pork (salt), entirely free from lean or rind, and chopped so fine
as to be almost Ijke lard and pour J4 pint boiling water upon it. One pound raisins.
seeded
and chopped, l/n pound citron shaved into shreds, 2 cups of sugar, 1 cup
molasses,
soda rubbed fine and put into molasses. Mix these all together
;ind slir in sifted flour to make the consistency of common cake mixture. Stir in

1 teaspoon

ounce nutmeg. 1 ounce cloves, 2 ounces cinnamon.

Bake slowly until done.

Mrs. Banks.

Brown Cake

One-half cup butter, 1 cup brown sugar, 1 cup of sour milk, 1 teaspoon of soda.
1 teaspoon of cinnamon, 1 teaspoon cloves, 2 cups of flour, 1 cup black walnut meats

Mrs. Todd.

Tke H. C. Roberts

Storage and Transfer Co.

General Trucking, Furniture and

Piano Moving

MOTOR TRUCK SERVICE

PHONE CEDAR 85

Office 1445-1447 West Fort St.

24

Tin,Copper and Sheet Iron Work
Steam and Hot Water Heating

Furnaces Cleaned and Repaired
AllRepairs Promptly Attended To

H. Nagle Sons Co.

Plumbing and Gas Fitting

Eave Troughing

AllKinds of Roofing

Phone Cedar 1047

1536 Fort Street West

Marble Cake

White Part: 1 cup butter, 2 cups white sugar,
\i cup sour cream, or butter-
milk, V/i cups flour, whites of 7 eggs, 1 teaspoon soda.
Black Part: Two cups brown sugar, 1 cup butter, 1 cup molasses, 5 cups of
flour, Yz cup sour cream or buttermilk, yolks of 7 eggs, 1 grated nutmeg, 2 tablespoons
cinnamon, 1 tablespoon of cloves, 1 tablespoon allspice, 1 tablespoon of black pepper,
1 teaspoon of soda.

Mrs. Banks.

Date Cake

Two cups brown sugar, 1 cup butter and lard mixed, 1 cup sour milk, 1 small
salt, 54 pound almonds or walnut meats, 1 pound

teaspoon
dates cut up or chopped, 3% cups of flour, 2 eggs.

soda, 1 small

Mrs. John P. Home.

teaspoon

Chocolate Cake

One egg, 1 cup brown sugar,

y2y2 cup butter
soda, 1 teaspoon salt, 3 dessert

flour, 1 teaspoon
and flour tgether.

(scant), 1 cup sour milk, I^4 cups
cocoa. Sift salt, soda, cocoa
spoons

Mrs. Coke.

Dark Layer Cake

One cup of sugar. Vi cup molasses, 2 tablespoons of Crisco or butter, 1 cup of

sour milk, 1 teaspoon of soda, 1 teaspoon of cloves, 1 egg, 2 cups of flour.

Mrs. Pierce.

E. MUNSHAW

Dry Goods, Notions, Ladies 1 and Gents' Ready-to-

Wear Garments, Pictorial Patterns

1462 West Fort Street

25

*

Phone Cedar 1814

Mattresses Renovated

KLOMP & BENOIT

•

°*m™T&5Sff»Mn'

—Dealera in—

FURNITURE

Raisins Cake

1511 FORT ST. WEST

Boil together

raisins. When cool add !/2 cup of butter,
powder, 1teaspoon each of cloves, cinnamon and 2'/2 cups of flour.

for five minutes 1 cup of brown sugar, Icup of water, 1 pound of
'/2/2 teaspoon of baking

]/2/2 teaspoon of salt,

Mrs. Todd.

Apple Sauce Cake

1 cup unsweetened

apple sauce, 1 cup sugar,

'4 cup butter or lard, \Yt cups

fluiir,

1 teaspoon soda dissolved in apple sauce. Fruits and spices can be added.

Mrs. Freeman

Apple Sauce Cake

One and one-half cups apple sauce,

V2V2 cup butter, 2'/2 cups flour, t teaspoon clovfl,

Iteaspoon cinnamon, 1cup raisins, 1 cup nut meats, 2 teaspoons

soda.
Mrs. LitogoL

One cup sugar, l/icup butter, cream well, !/> teaspoon of vanilla, V2cup of milk.

2 cups of flour, 2 teaspoons of baking powder. Add beaten whites of four eg;;-;.

Marshmallow Cake

Marshmallow Filling

Two cups of sugar, V? cup of water. Boil until threads.

whites of eggs. Add one dozen marshmallows to hot icing

Pour over 3 beaten

Mrs. E. J. Placey.

C. W. GRAVES

Jeweler and Registered Optician

Diamonds, Watches and Fine Jewelry

Phone Cedar 395 J.

1456 Fort St. West

26

Date Cake

One lb. of seeded dates, 1 heaping tablespoon of liutter, 1 cup of boiling water, 1
teaspoon of baking soda. Let stand while preparing other ingredients. 1 cup of sugar,
A beaten egg, V/i cups of flour, }4 cup of chopped pecan nuts or English Walnut
oven. Serve with whipped or ice
meats, lA teaspoon
•
cream.

vanilla. Bake in moderate

Mrs. W. C. Thompson.

One cup of sugar,

Y2Y2 cup of butter

Strawberry Short Cake

nf salt, lA cup of sweet milk, 2 cups of flour, 2 teaspoons of baking powder.

(cream together), 2 beaten eggs, l/2 teaspoon

Mrs. T. P. Kelly.

Pork Cake

One and one-half lbs. of raisins, 1 cup currants, 1 cup brown sugar, 1 cup of
molasses, l/2 teaspoon soda in yi teacup of hot water, 1 lb. of salt pork chopped fine
and pour on 1 cup boiling water, 1 heaping teaspoon each of cloves, cinnamon, and
allspice, l/2 lb. nut meats, chopped peel and enough flour to thickm quite thick.
Mrs. Jamieson.

One heaping cup flour, salt, V, teaspoon soda, 1 teaspoon baking powder, 2 table-
Vt, teaspoon cloves, l/2 teaspoon cinnamon, l/2 cup sugar, $L cup sour

spoons Crisco,
milk, 2 cups raisins, 5c worth of walnut meats.

Mrs. Dickson.

Fruit Cake

Economy Fruit Cake

Three-fourths

cup of lard, 2 cups of sugar,

llll/2 cups of sour milk, 4 cups of flour,
V/i teaspoon of soda dissolved in sour milk, 1 cup of raisins, or more if you care to,
1 level tablespoon cinnamon and cloves, l/2 grated nutmeg, 1 teaspoon of baking powder
in flour. Put raisins in last before stirring to get floured. 1 cup of sweetened Itewed
prunes with the stones
juice is a
good substitute

removed and cut up, and a little of the sweetened

Mrs. Jamieson.

for raisins.

Crumb Cake

Two cups of flour with '/2/2 cup of lard and ]/2/2 teaspoon

salt, 1 teaspoon cloves
and cinnamon, 1 cup of sugar. Mix these together as for pie crust. Take out l/2
and add 1 egg, 1 cup sour milk with 1 teaspoon of soda. When in pan
the crumbs
sprinkle the crumbs over the top and bake in moderate oven.

A. K. C.

THE

EDW. H. LORENZ COMPANY

Succauori

to

HAMEL-LORENZ COMPANY

REAL ESTATE

INSURANCE

Cedoi 2052

1754 West Fort Street

One package raisins, 2 cups brown sugar, 2 cups water, 1 teaspoon

salt, 1 tea-
spoon cinnamon, 1 teaspoon nutmeg, 2 teaspoons Crisco shortening, boil five minutes.
Cool and add 3 cups flour and 1teaspoon soda.

Mrs. A. Garrett.

War Cake

27

Beat 2 eggs with pinch of salt 5 minutes, 1cup sugar, 1 cup flour, l/2 cup boiling

water, lteaspoon baking powder, flavoring.

Mrs. Freemnn.

Jelly Roll

Cne and three-fourth cups granulated sugar,

J4 cup of pink sugar, 6 eggs, leave 3
then add l'/2 cups flour, 1 cup boiling water. 1
whites
teaspoon baking powder mixed with % cup of flour, 1 teaspoon pineapple flavoring.

for icing. Stir 15 minutes

Fink Velvet Cake

One and one-half

cups of sugar with water

to cover and boil until it hardens

Stir into whites of eggs beaten stiff and add 1 teaspoon of pineapple

flavoring.

Filling

Pink and White Layer Cake
One cup butter, 2 cups sugar, beaten to a cream, 1 cup milk, 1 cup corn starch.
baking powder, sifted dry with the flour, whites of 0 eggs,
enough to make
Mrs. Banks.

S cups flour, :! teaspoons
beaten stiff. Stir all together. This will make five layers;
two layers and add to it1 teaspoon

fruit coloring.

separate

One and one-half cups granulated sugar,

tiour sifted with V/2 teaspoons
last. Flavor with vanilla.

White Layer Cake
]4 cup butter, 1 cup sweet milk, 3 cups
baking powder. Well beaten whites of 3 egg! a<Kle<!

Banana Cake

Peel

Cream together l/2 cup of butter, 2 cups of white sugar, and a pinch of salt, add
sifted with 4 cups of
gradually V/2 cups of sweet milk, 2 teaspoons
Hour. Stir until smooth then add a teaspoon of vanilla and the whites of three eggs
well beaten. Bake in layers.
and slice them lengthwise; add yolks of 3 eggs
beaten light, and mix well together. Dissolve in a granite pan 1 cup of sugar anil
add the banana and egg mixture a
l/l cup of water. Boil until
remove from fire and stir
spoonful at a time. Cook to minutes, stirring constantly;
until cool. Spread between layers which must also be cool. This will not sour like
the old way of making banana cake and willnot soak into the cake and m;ike if soggy.

three large, ripe bananas

the syrup candies,

baking powder

Mrs. Elva Lindcr.

Albert Hayball

1891 West Fort Street

Pure Home-made Candies

Cigars and Tobacco

School Books and Supplies

Phone Cedar 2083 R.

Detroit, Michigan

28

Fitting for White Layer Cake

One cup sugar, yolks of 3 eggs, butter size of walnut, 1 cake sweet

chocolate,

enough milk to dissolve. Cook until as thick as desired.

Mrs. Rice.

Hoosier Silver Layer Cake

One scant cup butter, 2 scant cups of white sugar, 1 full cup of sweet milk or
cream; if cream, make it one-half water, 3 full cups of flour, 5 whites of eggs, 2
rounding teaspoons of baking powder, 1teaspoon of vanilla extract.

Directions for Preparing

First work butter and sugar to a cream with hands until it is light and flaky and
to bowl while working it, then add all the milk, stir in lightly, then add all
sticks
the flour, sifted with baking powder; stir them together
lightly and pour it into a
well buttered layer pan; bake in a moderately hot oven, but not hot enough to burn
cake without covering.

Frosting

Ten oz. of granulated sugar, 2 even teaspoons of cider vinegar, 1 white of egg,
54 pt- boiling water, 1 teaspoon of extract of vanilla and lemon mixed. Place sugar
then adit
and vinegar
the boiling water. Cook over slow water until it threads,
then take quickly from
fire and when partly cooled add beaten egg and extracts. Beat until it has
formed a
smooth fine grain.

in small kettle, rub them well together until sugar

Mrs. Gowman.

is moist,

Sunshine Cake

One cup sugar, 1 cup flour, 1teaspoon

6or 7 egg whites, 1 teaspoon almond or other flavoring,
teaspoon
three times, add cream tartar and sift two or three times. Separate
well. Add almond to yolks and salt and sifted sugar
and mix together.
heat gradually. Use angel food pan.

cream tartar (rounding), 6 egg yolks and
salt. Sift flour
eggs and beat
to beaten whites. Fold in flour
increasing

Place in warm oven and bake from 25 to 30 minutes,

Mrs. W. Geo. Smith.

Sponge Cake

One and one-half cups sugar, 3 eggs, whites and yolks beaten separately, V? cup
water, V/$ cups of flour, IJ4 teaspoons baking powder. Beat whites to a stiff froth,
then the yolks, then the water, then the flour withbaking powder sifted
add the sugar,
as named, ami
in.
using the egg spoon throughout.

Is better to mix the cake in a large platter, adding ingredients

Mrs. N. D. Reider.

Sponge Cake
Beat 3 whole eggs until thick, 1 cup of sugar.

boiling water, 1cup of flour. Bake as loaf cake.

s/2 teaspoon of vanilla, }icup of

Mrs. E. J. Placey.

Mock Angel Cake
One cup white sugar, 1 cup flour, 2 teaspoons

baking powder, pinch of salt.
from five to seven times. Scald 1 cup of sweet milk but do not boil
Sift together
Mix all together. Beat whites of 2 eggs and fold in last thing very gently. Have
oven barely warm and increase heat gradually. Take from oven and place cake up-
side down until set. Use angel food pan.

Mrs. W. G. Smith.

Hickory Nut Cake

29

One-quarter

cup butter, 1 cup white sugar beaten together, l/2 cup milk, whites

of 3 eggs, 1 yolk, I^4 cups flour, 2 teaspoons baking powder, J4 cup nuts.

Frosting for Nut Cake

One and one-half cups sugar, Vz cup milk, 1 teaspoon butter. Boil until it threads.

Ilavor with vanilla and place a nuj on each piece.

Mrs. Coke.

Feather Cake

One cup sugar, 1 tablespoon melted butter, l/z cup sweet milk, 1 egg, 1 cup flour,

Iteaspoon baking powder, tiny pinch of salt, flavor with lemon.

Mrs. Willis Tebo.

Layer Cake

One cup flour, 1cup sugar, 2 heaping teaspoons baking powder, 2 eggs, broken in
together and then ad>!

a cup. Fill up with milk. Sift flour, sugar and baking powder
eggl ::nd milk. Bake in two layers.

Mrs. Tyler.

Plain Cake

One-third cup butter,

J<j cup sugar, Vi cup milk, I|4 cups flour, 2 eggs, V/*level
teaspoons baking powder, lteaspoon vanilla. Cream butter and sugar, add yoflcs wall
then the milk, then flour, with baking powder sifted in and beaten whites last.
beaten,

Mrs. Reidcr.

Feather Cake

One cup su^-'ir. Itablespoon butter, 1 egg,

'/i cup sweet milk, 2 cups flour, 2 tea-
spoons baking powder. Bake in 2 layers, and put together with the following icinir:
juice and grated
1 cup sugar, 1 cup water, 1 tablespoon corn starch, yolk of 2 eggs,
rind of 2 lemons. Work all together until it thickens, cool, spread it on layers of the
cake.

Mrs. Banks.

Pound Cake

Beat 1 cup Crisco or butter to a cream and add gradually V/z cups of sugar and
the well beaten yolks of four eggs. Sift together 2 cups of flour and 1level teaspoon
of baking powder. Add to butter and sugar alternately with lA cup of milk and last
Mr- *-»**«•
add the well beaten whiles of 4 eggs and 1 teaspoon vanilla, then beat all well. Bake
:.n:.n a moderate oven.

Cold Water Sponge Cake

One and one-half cups of sugar, 3 eggs, beaten seven minutes; add 1 orange, or
lemon juice, some rind grated, ]/, cup of cold water, %% cups flour sifted, 1 teaspoon
Fold in flour lightly- Bake in tin with pipe in center preferably.
baking powder.

Mrs. Jamieson.

Mrs- Coke-

Dark Cake

One cup brown sut-ar. Vi cup sour milk, Vi cup butter, 1 cup raisins. 2 eggs. 1%

cups flour (no more), y3y3 teaspoon soda.

Lemon Filling

Two cups of boiling water, 1 cup sugar, cook together

of corn starch dissolved in a little cold water, cook fifteen minutes, add jUlcejUIce of !
lemon 1 tablespoon butter. Stir until butter is melted. Thin with bo.lmg water if
too thick.

Mrs- E J- Pla«V

five m.nutes, 1 tablespoon

Mock Cream Frosting

White Frosting

Mrs. J. Warren.

Mrs. Seibert.

30

Apple Frosting

One large apple grated, 1 cup sugar, 1 egg white. Put all together and beat 20
minutes with fork. Can be used in place of whipped cream for jello and other des-
serts.

Mrs. Seibert.

Cake Frosting

One cup powdered sugar, 2 tablespoons cocoa, 1teaspoon butter, 1 teaspoon vanilla,

2 tablespoons

liquid coffee.

One cup pulverized sugar, work in 1heaping teaspoon butter and 2 or 3 table-

spoons milk, vanilla, and beat.

One and one-quarter

cups confectionery sugar, lteaspoon vanilla, 14 cup of hot

milk, l/i teaspoon melted butter, % teaspoon baking powder.

Mrs. W. C. Thompson.

Caramel Filling

One cup sugar, 1 tablespoon butter, ]/icup milk. Boil until it threads. Beat until

thick and add lA teaspoon vanilla.

Mrs. E. J. Placey.

Filling for Cake

One cup white sugar, % cup sweet milk, butter size of egg. Boil four minutes

then add 1cup raisins and boil 20 minutes.

Stir well until almost cold.

A. K. C.

You Like Music With Your

Meals?
THEN GO TO

COUCHMAN'S

FOR YOUR RECORDS

Allthe latest music. Emerson Records
Cigars
Tobaccos

Confections
Stationery

School Supplies and Novelties

Ice Cream delivered for alloccasions

COOKIES

31

Oatmeal Cakes

One and one-half cups brown sugar, 34 CUP shortening, 2 eggs, a little salt, 1 tea-
sweet milk, 1teaspoon cinnamon, 1 cup chopped raisins, 2
tpoon soda, 10 teaspoons
cups oatmeal, 2 cups flour. Add a few nuts with the raisins. Drop in a pan and pat
them down with a spoon with a little milk on top.

Mrs. R. E. Huffman.

Oatmeal Cookies

Three-fourth cup Crisco, 1 cup sugar, 2 eggs well beaten, 1 cup sweet milk, $$
teaspoon soda in milk, Y2 teaspoon salt, 2 cups sifted flour, 2 cups of dry rolled oats,
1 cup raisins. Drop teaspoon of batter

for a cookie. Leave space between.

Mrs. E. Linder.

Drop Oatmeal Cookies

One cup brown sugar, J^ cup lard creamed, and 1 egg and beat, yi cup sour milk
flour. Beat real well

in which dissolve 1 teaspoon soda, 1 teaspoon vanilla, V/icups
ami add IJ4 cups oatmeal. Drop from a spoon on buttered pan and bake.

Mrs. Seibert.

One and one-half cups brown sugar, 1 cup shortening

(lard or butter), Y$ cup
sour milk, 1 teaspoon soda, 1 teaspoon
cinnamon, a little salt, Y2 teaspoon baking pow-
der. Add flour to roll thin. Put teaspoon stewed figs on each cookie. Moisten ed;,'is
and cover with another cookie. Bake in quick oven.

Mrs. Twining.

Fig Cookies

Cream 1 cup brown sugar with 1cup butter, add 2Vj cups of rolled oats, 2Y2 c"P*
in V* cup hot water and mix batter with hand*.
Spread filling between two layers and

four. Dissolve 1 teaspoon
Divide and roll thin. Cut in desired shape.
bake.

soda

Date Bars

One Ib. seeded dates. 1 cup white supar,
are soft and thick. Let cool before spreading.

'A cup water. Boil together until dates

Mrs. W. Geo. Smith.

Filling

Two cups of soft sugar, 1 cup sour cream, 1 cup butter, 1egg, Y2 teaspoon baking

soda. 1cup nut meats. Mix very soft.

Mrs. K. J. Placey.

Nut Cookies

Hermits
together, 2 eggs, 1 cup of sour milk.
Two cups brown sugar, 1 cup lard, creamed
',4 teaspoon cinnamon. 1 teaspoon baking soda,

1 cup raisins.
1 teaspoon baking powder. Flour enough to make stiff to drop from spoon.

J4 teaspoon of cloves,

Mrs. W. C. Thompson.

Phone West 951 R.

Cleaning, Pressing and Repairing

R W. MUESSIG

TAILOR

Spring Styles Now on Display

1380 Fort St. West

DETROIT,MICH

32

Graham Drop Cookies

One cup brown sugar, H cup lard, scant, 1egg, pinch of salt, 1 cup sour milk, 1
soda, 2 cups graham flour, flavor with cinnamon or nutmeg is best, 1 cup

Mrs. Seibert.

teaspoon
raisins.

Fruit Cookies

Two eggs, V/icups brown sngar, 1cup shortening, l/2 cup sour milk, 1 cup raisins
teaspoon cloves, 1 teaspoon baking powder, 2

and nuts, 1 teaspoon cinnamon, 1 scant
teaspoons

soda, 9alt.

Mrs. J. L.Tyler.

Molasses Cookies

Two cups New Orleans molasses, 1 cup white sugar, 1 cup lard, 1cup sour milk.
Iteaspoon cinnamon, lof ginger and 3 of soda and 1 of salt. Mixall together and
stir stiff with flour. Let stand all night. Roll and bake.

Mrs. Willis Tebo.

Cookies

One cup of lard, 1cup of sugar, 3 teaspoons of baking powder, V/i cups of milk-

Mix stiff enough to roll.

Mrs. Moore.

White Cookies

Two eggs, V/i cups shortening, 2 cups granulated sugar, V/3cups of sour milk,
inutmeg, 1 teaspoon of soda and 2 teaspoons baking powder. Flour to handle easiiy.
Roll medium and sprinkle with sugar.

Mrs. Willis Tebo.

Sugar Cookies

Two cups sugar, 1 cup butter, y$ cup sweet milk, 3 eggs, 1 teaspoon

soda, 1 tea-

spoon baking powder.

Mrs. Bailey.

One cup sugar, 1cup lard, 1 egg, Vz cup sour milk, 1 teaspoon baking powder, 1

teaspoon soda, nutmeg, pinch of salt. Mixsoft.

Mrs. Tyler.

Sugar Cookies

Drop Ginger Cookies

One cup Crisco, 1cup sugar, 2 cups molasses, 4 teaspoons

ginger, V/2

soda in cup of hot water, 3 eggs beaten well, 6 cups
space between.

flour. Drop by teaspoon,

Mrs. Elva Linder.

teaspoons
leaving

GEORGE ALLUM
Fort Street Fruit Market

Pure Olive Oil

1463 FORT STREET WEST

33

Compliments of

West Side Laundnj Co.

Pkone Cedar 192

707-709 DIX AVENUE

One cup butter, lcup sugar, 1 cup molasses, 1 cup hot water, 2 teaspoons

soda,
Hour to make a stiff batter, 2 teaspoons ginger. Cream together butter and sugar ami
add molasses.
spices and
Hour to make a soft dough.

into which soda has been dissolved,

Then add hot water

Mrs. Litogot.

Ginger Cookies

Two cups of sugar, VA cups

molasses, 1 tablespoon ginger and cloves.

1 cup of buttermilk, 1 cup

One-half

cup butter, lcup white sugar, 2 eggs. 1 teaspoon

vanilla, 1 teaspoon
cinnamon with a little nutmeg, 1 teaspoon soda, 1 cup buttermilk or sour milk, 2 cups
flour, Vz cup chopped peel, y2y2 cup of currants, l/2 cup of raisins.

Mrs. Grimm.

Ginger Cookies

shortening, 2 eggs,

Drop Cakes

One egg, 1 cup granulated sugar, 1 teaspoon salt, 1 teaspoon melted lard, 1 tea-
cream of tartar sifted
flour. Add a little nutmeg. Use enough more flour to make the dough

spoon soda dissolved in one cup of sweet milk, 2 teaspoons
with 2 cups
stiff enough to handle. Cut in rings and fry in hot lard.

Mrs. Coke.

Two eggs, well beaten separately. 3 tablespoons of sweet milk, V/i cups of flour.
last

baking powder. Add the whites of the esss
Mrs. Willis Tebo.

'> teaspoon of salt, 2 teaspoons
and beat all well. Bake in a very hot oven.

Doughnuts

Pop Overs

Fried Cakes

Five large potatoes

(mashed), butter

Stir all together and add 2 cups white sugar.
baking powder, 5 cups flour, pinch of salt, 3 eggs.

size of a hickory nut, 1 cup sweet m!k.
]/2/2 teaspoon nutmeg, 3 heaping teaspoons

Mrs. Todd.

FiMv Watct* and Jew»loris

Repairing a Specialty

A. H. MIDDLEMAN

JEWELER

W.,t 1361

1302 w'" Fort S«*.t

34

One cup sugar, 2 eggs, 2 tablespoons butter, 1 cup sweet milk, 2 teaspoons baking
to make stiff enough to cut out. Flavor

flour or more if necessary

powder, 3 cups
with vanilla. Fry in grease.

Mrs. Grimm.

Fried Cakes

PIES

Pie Crust

Lemon Pie

One cup flour, just common size cup, 2 tablespoons lard. 3 tablespoons water and a

little salt. Mix together. This makes enough for one pie.

Mrs. Rice.

Juice of 1 lemon, 1 heaping tablespoon corn starch. Mix together and add I^4
cups of boiling water on corn starch and lemon to cook. Add 1 scant cup sugar and
tbe yolk of 1 egg and a pinch of salt. Beat the white of egg for frosting.

Mrs. Butcher.

Lemon Sponge Pie

One Clip of sugar, Y% cup of butter creamed. 2 heaping tablespoon? of flour, pinch
juice and grated rind of 1 large lemon, beaten yolks of 2 eggs, 1 cup of milk,
till light brown

of salt,
lastly, add the well beaten white of two eggs. Bake in a pie crust
in color.

Mrs. F. A. Twining.

Cream Pie

One pt. milk, 2 tablespoons corn starch, yolks of two eggs, % cup of sugar. Conk
same as for lemon pie. Use whites of ecrgs for top

to a thick custard. Make crust

Mrs. H. E. Neuman.

One tablespoon melted butter, 2 tablespoons

cup
sugar. 1cup sweet milk. Cook in double boiler until thick. Add 1 teaspoon vanilla.
I'se beaten whites on top.

flour, yolks of 2 eggs, lA scant
Mrs. Rice.

Vanilla Cream Pie

Make crust as for lemon pie. P r'L]f_holes in bottom and bake.

Banana Pie

Filling

One and one-half cups

tablespoons
it thickens.
then bananas until allis used. Frost top with whites of eggs.

corn starch,
Flavor with vanilla. Slice 2 bananas

sweet milk put in double boiler to heat, 2/^ cup sugar, 1
,pinch of salt and stir into hot milk until
thin and put layer of custard and

yolks of 2 eggs

Mrs. Coke.

One cup cottage cheese, 2 cups sugar, 2 eggs well beaten, 1 pt. milk, H teaspoon
cinnamon, a little nutmeg, pinch of salt, pieces of butter on top, bake in single cuist.

Cottage Cheese Pie

Mrs. J. Jewell.

P. E. SUGGS

GROCERIES AND MEATS

Plione West 2605

1324 FORT STREET WEST

35

Butter Scotch Pie

One cup brown sugar, 1 cup sweet milk, 2 small tablespoons butter, 2 tablespoons
first and while it i*
and cook in double boiler.

tiour, 2 eggs,
baking make the filling. Stir all
Put in crust with beaten whites on top and brown lightly in oven.

for the top. Bake bottom crust

the ingredients

saving whites

together

Mrs. Burt Irish.

Butter Scotch Pie

Take the yolk of 1 egg and a dessert

till smooth am] set aside.
sugar, and 4 tablespoons of milk. Boil for five minutes. Then put
farther and cock till it thickens. Cook crust
frosting.

spoon of flour in a cup of milk Work
Then take 1 dessertspoon of melted butter, 1 cup of brown
two mixture!
for

first and use the white of tggt
Mrs. Jamieson.

One cup carrots put through a sieve, 1 cup sugar, 2 eggs, V/2cups milk, 1 teaspoon

tjinger and cinnamon, a little salt. Put in on crust and bake.

Mrs. Charles Hoover.

Carrot Pie

Three-fourth cup real brown sugar, V/i tablespoons

1
\IA\ lA cups of milk. Boil until thick, add vanilla. Bake crust,

flour. Mix with sugar,
Mrs. W. C. Thompson.

yolk of egg, wllbeaten,
add fillingand ice. Set in oven to brown.

Butter Scotch Pie

Mix 1 cup pumpkin. 1 cup milk, J/$ cup sugar, Ilarge egg, */• teaspoon salt,
Mrs. H. Scibert.

teaspoon cinnamon,

'/i teaspoon ginger

Pumpkin Pie

'1

One eirir. Icup sugar.

ginger. Salt to taste.

Pumpkin Pie

,vL cup pumpkin, I'4cups milk, lA teaspoon cinnamon and

A. K. C.

Mix 2 cups rhubarb cut in inch pieces. 1 cup sugar, 2 tablespoons

and flour. 1 egg, % teaspoon salt and 1 teaspoon lemon juice. Bake in two crusts.
A. K. C.

each of butter

Rhubarb Pie

One cup cranberries, lA cup raisins cut,

XA cup sugar,

y2y2 cup water, and a little

flour.

Cranberry Pie

One cup sour cream or buttermilk, 1 cup sugar, yolks of 2 eggs. 1 cup jam. batter,
flour. Mixand cook until thick. Flavor with vanilla.

size of a wa'mit. 2 tablespoons
Use whites of eggs on top of pie.

Mrs- R'ce-

Amber Pie

... VISIT THE...

Metropolitan Candy Shop

Fort at Artillery

Try Our Home-made Candies

-AND

Johnson's Famous Chocolates

Phone Orders Taken

and Promptlg Delivered

PHONK CEDAR US? R.

36

Chocolate Pie

Five tablespoons of cocoa (small), yolks of 2 eggs,

y2y2 cup sugar, 2 teaspoons oi
flour, pinch of salt. Mix and add 1 cup of boiling water. Cook and stir constantly
until thick. Bake crust and add filling. Ice with the two whites of eggs well beaten.
Put in the oven and brown.

Mrs. E. J. Placey.

Cheese Tarts

Two eggs, 1 cup sugar, 2 tablespoons butter, 1 cup currants

vanilla. Make shells and filland bake in oven.

cooked, 1 tablespoon

Mrs. Coke.
Mrs. Coke.

Chocolate Tarts

Two eggs, 2 teaspoons butter, % cup granulated sugar, 2 tablespoons

corn starch.
for frosting). Mix all
2 tablespoons
together. Cook until thick; add 1 teaspoon vanilla. Put in cooked tart shells and
cover with frosting.

chocolate, VA cups milk.

(Save whites of eggs

A. K. C.

Cream Puffs

One-half cup butter melted in ]/2/2 cup water. Let boil and while boiling, stir in
1 cup flour. Take off and let cool. When cold stir in 3 eggs. Drop on buttered tin^
and bake 20 minutes.

One cup milk, 1egg, lA cup sugar. Thicken with corn starch.

Mrs. Chas. Shoalts.

Filling

Mince Meat

Two lbs. lean beef chopped fine (well cooked),

large apples, 2 lbs. raisins, 1 lb. currants,
spoons
pt. boiled cider, 1pt. vinegar. Boil sugar, spices, cider and vinegar together and pour
over the above hot.

-)4 Ib. suet, chopped fine, 6 or «
salt. '
J4 lb. citron, 3 lbs. brown sugar, \y2 tea-

cinnamon, Vi teaspoon

Myrtle Hobart.

cloves, 5 teaspoons

black pepper,

3 teaspoons

Mince Meat

Four lbs. cooked beef, 1 lb. sugar, 1 qt. molasses, 3 lbs. large raisins, 2 lbs. suet,
chopped, 2 lbs. currants, V2lb. citron, cut fine, J4 tablespoon cloves, 1 tablespoon mace.
Itablespoon cinnamon, 1 nutmeg, 1 qt. cider, 3 lemons, grated rind and juices, 2
tablespoons

twice the amount chopped apples as beef.

salt,

Mrs. G. W. Harper.

The Sunshine Candy Shop

Home-Made Candy Fresh Every Dag

BAKED GOODS

BrickIce Cream on hand.

Cigars.

Phone Cedar 495 M.

Cor. Rademaeher and Fort

PUDDINGS

37

Christmas Plum Pudding

Three loaves of bread dried in oven and crumbed, 2 lbs. suet, H lb. nut meats, 2
lbs. small raisins or currants, 3 lbs. large raisins, l/z lb. orange, lemon and citron peel,
'> or 8 apples boiled, 4 cups brown sugar, 1 cup corn syrup, 2 nutmegs, 2 teaspoons
cinnamon and allspice, 2 tablespoons baking powder, 4 cups flour, 1 tablespoon salt,
."> eggs, 4 cups milk, 7 cups of water. Mix thoroughly,
ten
hours. Steam again about one hour before using.

tie in bags and boil about
Mrs. E. Marshall.

Christinas Plum Pudding

Three- fourth lb. suet, 6 oz. flour, llb. bread crumbs, % lb. currants, V\ lb. sul-
tanas, $4 lb. raisins, >4 lb. chopped almonds,
]4 lb. lemon peel, % lb. citron pell, 8
eggs. Rind of 1 lemon. 1 teaspoon of mixed spices, y$ lb. sugar, wine glass rum or
brandy (this may be omitted). Mix well and boil or steam six hours.

Mrs. R. D. Wilson.

One cup molasses, 1 cup suet,

soda, 3 cups flour. Steam three hours.

Suet Pudding
t cup raisins, 1 cup sour milk, 1 egg, 1 teaspoon

Mrs. Moore.

One cup sour milk, 1 cup suet

fine), 1 cup raisins
molasses, 3 cups flour, 1 teaspoon soda, 1 teaspoon salt, 2 teaspoons
little nutmeg. Steam three hours.

(chopped

(stoned), 1 cup
cinnamon and a

Mrs. Sullivan.

Suet Pudding

Date Pudding

(Well Worth Trying)

Mix in suitable bowl, 2 cups of bread crumbs, 1 cup flour, V/2 cups suet chopped
finely, 2 cups dates, chopped roughly, l/icup sugar, 2 teaspoons baking powder, small
salt. Moisten with 2 eggs beaten in a little milk. Put in battered dish.
teaspoon
Cook by steaming
sauce.

Serve hot with cream or other

three or four hours.

sweet

Mrs. Dickson.

One pt. water, y, cup corn starch dissolved in water, whites of 3 eggs beaten to
Flavor with lemon. Cook in double

teaspoon of salt.

a froth,
boiler and pour into moulds.

J4 cup sugar,

J4

Snow Pudding

One-half pt. milk, yolks of 3 eggs, Vi cup sugar. Cook until it thickens but be

careful not to let it curdle. Flavor with vanilla.

Mrs. Gowman.

Sauce

DRUMM'S

1418 Fort St. W.

1472 Fort St. W.

Fine Candies, Cigars and Tobaccos

Allthe Popular Magazines

Sodas and Ice Cream

Fruit Flavors

38

Ginger Pudding

One egg, 2 tablespoons butter or lard, lA cup molasses, % cup hot water,

]/3/3 tea-
spoon soda, J4 teaspoon ginger, 1 cup flour. Put soda into bowl, pour hot water on it,
then molasses,

then add this to the rest of the ingredients.

Steam l/2 to y± hours.
Mrs. W. E. Stone.

One cup grated carrots, 1 cup grated potatoes, 1 cup sugar, 1cup currants, 1 cup

Currant Pudding

raisins, 1cup suet, 2 cups flour, 1 teaspoon

soda.

Steam three hours.

Mrs. Moore.

One cup of dates, 1cup of nut meats, 1cup of sugar, 1 cup of flour, 1 teaspoon of

baking powder, ]A teaspoon salt, 2 eggs. Steam lA hours.

Mrs. Todd.

Chocolate Pudding

Fig Pudding

One-half lb. figs chopped fine, 3 cups bread crumbs, 1 cup of sugar, 1 cup suet
chopped fine, 1 cup milk boiled, 1 teaspoon of soda in a little boiling milk, 1teaspoon
of cinnamon, 1 teaspoon ginger. Steam 4 hours.

Mrs. C. Cadorette.

Cottage Pudding

Two level tablespoons butter or Crisco, yi cup sugar, 1 egg, 2J4 level cups of
flour, 2J4 level teaspoons
almond
extract, 1 teaspoon
then
milk and flour sifted with all the dry ingredients. Sift flour once before measuring
Bake 45 minutes in moderate oven. Serve with chocolate sauce.

vanilla. Cream butter and sugar. Add egg well beaten,

teaspoon salt, % teaspoon

baking powder, ]4 level

Chocolate Sauce

teaspoon

chocolate,
salt. TA cup cream, 1 teaspoon

Two cups boiling water, 1 square
level

IJ4 level
tablespoons corn starch,
vanilla. Heat water and chocolate
%¦
tillmelted, add cornstarch wet in cold water and salt. Boil until thickened and the
is not too long. Finally beat in the vanilla and
starch is cooked. Twenty minutes
the cream.

Mrs. Elva Linder.

One pt. of milk (heated), 1 beaten egg, 1 tablespoon corn starch, 1 tablespoon

cocoa, sweeten to taste. Cook until thick and pour incups.

Mrs. E. J. Placey.

Chocolate Pudding

IServe You Right

Telephone Cedar 108

SAMUEL F. KOCHENDERFER

481 Dragoon Avenue

Groceries

and Fresh Meats

Poultry * Specialty

Goods Delivered Promptly

Steam Chocolate Pudding

39

Three-fourth cup granulated sugar, 1 tablespoon butter, Vz cup milk, 1 egg,

]/+
cake bitter chocolate, V/i cups flour, I]4teaspoons baking powder. Melt chocolate, mix
in order given, steam about forty minutes and serve with the following sauce or any
other desired sauce.

One cup powdered sugar, 1 tablespoon butter, 1 egg,

'/, pL whipped cream, 1 tea-
spoon vanilla. Cream butter and sugar, beat egg, separately and mix all just before
serving with stiffly whipped cream. Willserve eight.
Tapioca Pudding

Mrs. Geo. Smith.

Pearl

tapioca, wash and put to soak with enough water on to bake. Slice apples
and

in bottom of pan.
butter. Bake in oven and before removing stir a little.

Then pour on tapioca, cover with cinnamon, brown sugar
Mrs. J. L. Bowlby.

One cup of suet, 1cup of molasses, 1 cup of sweet milk,4 cups of bread crumbs,
salt, 1 teaspoon cloves or cinnamon. Steam thrc#

2 cups of raisins, 2 eggs, 1 teaspoon
hours.

Mrs. Pierce.

Bread Pudding

Fruit Puffs

One cup flour, 1 heaping teaspoon baking powder, pinch of salt and a little sugar.
in buttered
Steam about 20 or 30

Add enough milk to make batter drop from spoon. Drop tablespoonful
cups,
minutes.

then another
Serve with cream and sugar.

then a little fruit,

spoonful of batter.

Mrs. H. Seibert.

Crows Nest Pudding

Pare and slice enough apples as for one pie and put

crust, 1 egg,
powder, pinch of salt, flour enough to make medium batter.
bake. Serve with pudding sauce.

in pie tin without bottom
J4 cup shortening, 1 cup milk, 1 heaping teaspoon baking
Pour over apples and
Mrs. Fred Butcher.

'A cup sugar,

Apple Pudding

Place a layer of sliced apples in a greased' pan and sprinkle over these a sprink-
ling of sugar and small pieces of butter and bread crumbs and continue these layers
until pan is full and add y2y2 cup of water. Sprinkle bread crumbs on top and bake
Serve hot with cream. Cinnamon or nutmeg can also be
until apples are done.
added ifdesired.

Mrs. A. H. Long.

Brown Bettie

A layer of sliced apples, bread crumbs, cinnamon, and sugar until baking dish is
full—layer of apples on top, 1 cup water. Bake until apples are cooked. Serve with
cream.

Mrs. Linder.

SAFETY FIRST

'*-$»*,

Go Where Everybody Goes

The Peoples Shoe Hospital

TO

We are giving the best and quickest service in shoe repair-
Our Motto:
Shoes called for and delivered promptly.
Cedar 577 J.

ing. Oak Tan Leather used. Work guaranteed.
"We Aimto Please."
1469 Fort St. W. mSSSSjSS' tLSdB

40

SALADS
Tuna Salad

Use equal parts of flaked tuna fish and chopped celery. Add chopped nuts (I
to taste and equal parts of salad dressing and cream ur

salt

sometimes use peanuts),
evaporated milk.

Miss Lawrence.

Novel Veal Salad

Cut remains of a veal roast into small cubes, adding an onion finely grated, so only
its flavor is imparted. Add one green pepper cut in tiny pieces, cubes of celery and
white grapes with skin and seeds
and serve on
curly lettuce leaves. Many prefer this to chicken and it is less expensive.

removed. Moisten with mayonnaise

Mrs. Irish

Take the chicken off the bones, cut into dice like pieces, wash a head of celery.
cut it into dice like pieces, mix with the chicken, pour over it mayonnaise dressing,
garnish with olives, cold boiled eggs, and serve.

Mrs. Banks.

Two cups chicken meat cut in small pieces, 1cup celery, also in small pieces, }4
|4 cup mayonnaise. Decorate with hard cooked eggs cut in slices.

cup nut meats,

Myrtle Hobart.

Chicken Salad

Chicken Salad

Tomato Salad

Select

ripe tomatoes of equal size. Peel carefully and scoop out the centers.

Set
on ice to chill. When ready to serve fill the cavity with chopped celery and chopped
nuts, not chopped too fine, cover with a tablespoon of salad dressing.
Serve in let-
tuce leaves or sprigs of parsley.

Mrs. Coke.

Drain 1 can kidney beans

add y2y2 dozen
sweet pickles, cut fine and serve on lettuce leaves, 2 boiled eggs cut fine may be added
if desired.

dressing,
Mrs. E. J. Placey.

Kidney Bean Salad
and cover with mayonnaise

Biirch &* Brace

Undertakers 6" Eintalmers

Tte oldest undertaking establishment on Fort St

Walnut 4437
Cedar 510

1857 Grand River Aye.
1501 West Fort St

Beet Salad

41

One qt. cabbage chopped, 1 qt. boiled beets, 1 cup sugar, 1cup horseradish,

pre-
pared as for table, 1 tablespoon salt, 1 teaspoon pepper, enough good vinegar to mix
well.

Mrs. Seibert.

Beet Salad

One qt. raw cabbage,

chopped fine, 1 qt. boiled onions, chopped fine, 2 cups of
sugar, 1 tablespoon salt, 1 teaspoon black pepper, 1 teacup grated horseradish, % tea-
spoon red pepper. Cover withcold vinegar and keep from the air.

Mrs. Banks.

Cold Potato Salad

Slice cold potatoes very thin, add 1 onion chopped very fine. Pour over dressing
made as follows: 1teaspoon Keen's mustard, 1 teaspoon salt, 1 tablespoon of sugar,
six tablespoons vinegar,
the yolks of 3 eggs, beat well. Add the beaten whites of the
eggs, moisten the mustard with vinegar. Stir all together,
cook in a double boiler
until thick. When cool thin with sweet cream or milk.

Mrs. Banks.

Potato Salad

Boil 4 large potatoes, peel and mash smooth, mince 2 onions and add to potatoes.
Make a dressing of 3 hard boiled eggs, 1small teacup of vinegar, 1 teaspoon of black
pepper, 1 dessertspoon of celery seed and salt each, 1 teaspoon
each of prepared
mustard and melted butter. Mix well with potatoes and garnish with slices of egg<
and celery or lettuce, or chop cold boiled potatoes
raw onion t<>
season nicely. Make a dressing of 1cup boiled sweet milk, 1 small
teacup of vinegar,
1 tablespoon of butter, 2 well beaten eggs, 1tablespoon white sugar,
to
vessels ; when vinegar boils put in butter,
taste. Heat milk and vinegar in separate
sugar, and seasoning. Boil up once and pour over potatoes.
To hot milk add eggs,
cook one minute. After they begin to thicken pour over salad, stir quickly, cover
and set to cool.

fine with enough

salt, pepper,

Mrs. Banks.

Banana Salad

Peel and slice banana

lengthwise, put on little mayonnaise dressing

and sprinkle

with ground peanuts.

Serve on lettuce leaf.

Mrs. H. Seibert.
Mrs. H. Seibert.

One-half 11>. marshmallows cut fine, 1 cup walnut meats, whites of 2 eggs, 1 cup

whipping cream, 1 tablespoon powdered sugar, pinch of salt.

Mrs. Todd.
Mrs. Todd.

Fruit Salad

Waldorf Salad

Two apples, 2 oranges, S bananas,

a few stalks of celery, 1 cup pineapple and

chopped nuts as you like. Mixall with salad dressing.

Mrs. B. Irish.
Mrs. B. Irish.

ChiliSauce

One-half bushel of tomatoes or 10 cans, 2 qts. of chopped onions, 1 teacup of salt.
34 lb. sugar, 2 cups of vinegar, 1 teaspoon of red pepper, 1 teaspoon of cloves. 1tea-
spoon of allspice, 2 teaspoons of cinnamon. Boil and stir from zyi to 4 hours.
Mrs. W. H.Powlev

42

Fruit Salad

Fruit Salad

Half a box gelatine, pour over it 1 pt. of boiling water,

juice of 1 lemon, 2 cups
Stir until gelatine is dissolved then strain through the cloth and cool.
can pineapple without

of sugar.
Before it begins
the juice. Pour into mould. Any kind of fruit can be used.

to thicken put in fruit, 4 oranges, 4 bananas,

Mrs. Banks.

Two cupfuls of dates, 3 oranges, Vi cupful of pineapple, 54 cupful sugar, mayon-
and whipped cream are the ingredients of this delicious salad. Cut
naise dressing
fruit in small pieces, add sugar, and toss
Fill
chilled orange shell with the above mixture, and put a dot of whipped cream on top,
with a cherry on top of the cream.

together with mayonnaise dressing.

Mrs. Coke.

Fruit Salad in Cups

Scoop out centers

from small nutmeg cataloupes. Chill thoroughly.
Take off rind and fill cantaloupe with strawberries and diced pineapple well sweet-
eneed. Chill. Serve with whipped cream in a wreath of cress or lettuce leaves.
Mrs. Brown.

and seeds

Harvard Salad

Peel 6 medium sized tomatoes,

scooping out a small quantity of pulp from the
center of each. Then sprinkle the insides with salt, invert and chill. Fill the cavities
of the tomatoes with equal parts of cream cheese and minced nut meats highly sea-
soned with salt and pepper, mixed with salad dressing.

Mrs. IrvinBrown.

Oranges, pineapple and bananas

cup of walnuts. Put to-
gether a layer of fruit and then a layer of sugar and so on, and let stand awhile.
When ready to serve cover with whipped cream, add cherry on top.

Mrs. Coke.

Fruit Salad
cut in small squares,

Salad Dressing

Salad Dressing

One-half cup vinegar, 3 tablespoons

Vi teaspoon white pepper, l/2 teaspoon salt, 1 teaspoon butter, 4 eggs
beaten). Boil until thick, stirring constantly. Thin out with cream.

sugar, l/i teaspoon mustard

(Coleman's),
(yolks only, well

Myrtle Hobart.

One teaspoon salt, 2 teaspoons

flour, l/2 teaspoon mus-
tard, 2 eggs, 1cup milk, Ys cup sugar, Y3 cup vinegar, butter size of a walnut. Mix
together, cook until thick indouble boiler.

corn starch, 2 teaspoons

Mrs. Grimm.

Mayonnaise Dressing

One tablespoon
together

salt, 2 eggs, 1 cup milk. 1
teaspoon mustard, 1 tablespoon butter, 1 cup of weakened vinegar. Stir dry ingredi-
then add the eggs. To this add vinegar and milk. Cook in double
ents
boiler.

flour, 1 tablespoon sugar, 1 teaspoon

Mrs. Irish.

Salad Dressing

Four eggs, 2 tablespoons

vinegar, 1 cup water, 1 pt. thick cream,

littlesalt.

flour, 1 teaspoon mustard, 2 cups white sugar, Vj cup

A. K. C.
—But We Do the Best

f

We Don't Do AH the Plumbing and Heating in Detroit

WM. H. TAYLOR

PLUMBING AND HEATING ENGINEER

Office Upstairs-. Cedar 568

1475 Fort Street West

43

PICKLES

Sweet Mixed Pickles

turn over

this process

three mornings

the cucumbers,

Wash with care cucumbers and place in jars. Add small onions and cauliflower cut
small, ifpreferred. Make a weak brine (a handful of salt to a gallon and a half of
water). When scalding hot
onions and cauliflower and
cover; repeat
taking care to skim each
time. On the fourth day have ready a kettle of vinegar. Add piece of alum the size
<»f a walnut. When scalding hot put in as many pickles as may be covered wish
vinegar; do not let them boil, but take out as soon as scalded through, and replace
with others, adding each time a small piece of alum. When this process
is through
throw out vinegar and replace with good cider vinegar, enough to cover pickles, ad>)
sugar, and whole mixed spices
Put pickles in jars and turn over hot
Pickles thus prepared are fine and crisp at the expiration
spiced vinegar and seal.
of a year.

to suit taste.

in succession,

Mrs. Dickson.

Cucumber Pickles

Slice, don't peel. 3 dozen good size cucumbers, zyic worth tumeric, or 1 tablespoon,
'/2/2 cup salt, put in

f>c celery seed, 1 gallon onions if wanted, 1 cup sugar,

5c mustard,
kettle and nearly cover with vinegar. Heat

through and can.

Mrs. H. Seibert

DillPickles
A layer of grape leaves, a layer of cucumbers,

a layer of dill and pieces of green
peppers and so on until the crock is full. Make a brine of three gallons of water,
2 lbs. of salt, oil the brine and pour on the pickles hot. An excellent

recipe.

Mrs. Elva Linder.

One pk. green tomatoes,

Sweet Tomato Pickles
sliced, 6 large onions. Mixand cover with 1 cup salt and
for 20
ground

let stand 12 hours.
minutes.
cloves, cinnamon, ginger, mustard,

Then drain thoroughly and boil in 3 qts. of vinegar
Then add 2 lbs. brown sugar, 10c mustard seed, 2 tablespoons
together and boil 20 minutes.

allspice. Put

Mrs. I. Jewell.

Cold Mustard Pickles

Wash cucumbers, put in jar. cover with 1 cup sugar, 1 cup salt, t cup mustard

Mrs. H. Seibert.

to 1 gallon vinegar.

French Pickles

One pk. of green tomatoes, 6 large onions chopped fine, 1 cup of salt. Let stand
r>ver night. Then drain off the juice. Add 2 qts. of water and 1 qt. of vinegar an<i
Strain again and add 2 qts. vinegar, 2 lbs. brown sugar, 2 table-
boil 20 minutes.
cloves, 2 tablespoons cinnamon, 2 tablespoons ginaer. 2
spoons pepper, 2 tablespoons
tablespoons mustard. Boil 15 minutes then can.

Mrs. Tames Bailey

One qt. cabbage. 1 qt. beets, 1 cup horseradish.

through grinder, 1 table-
teaspoon black pepper, % teaspoon red pepper. 2 cups

spoon salt, 2 cups brown sugar,
vinegar.

Mrs. Coke.

Mother's Favorite Pickles
Put

44

Chow-Chow

One Ib. sugar, 1 gallon vinegar, 1 pk. green tomatoes, 2 qts. onions, 12 cucum-
bers, 1 qt. lima beans, % mustard,
5c worth of tumeric, 1 tablespoon black mus-
tard seed, 1tablespoon white mustard seed, 2 tablespoons celery seed, 6 sweet pep-
pers.

Slice tomatoes and onions and lay in salt water over night.

Mrs. Elva Lindcr.

Corn Salad

One doz. corn, 1 head cabbage, 4 stalks celery, 2 red peppers, 6 large onions, 2
salt, 3 tablespoons dry mustard, V*

cups brown sugar, 1 pt. vinegar, 2 tablespoons
teaspoon tumeric. Boil 10 minutes.

Mrs. H. Seibert.

Corn Salad

One-half pk. corn, 3 red peppers, 1 nutmeg, 2 lbs. brown sugar, 1 qt. water, 1 qt.

white vinegar, salt to taste, white pepper, 1 tablespoon mustard. Boil 20 minutes.
Mrs. Coke.

Celery Sauce

Ten large tomatoes, 5 large onions, 11 stalks celery, 1 green or red pepper.
sugar, V/i cups vinegar. Boil thick.

salt, 6 tablespoons

all fine. 3 teaspoons

Chop

Mrs. Elva Linder.

Pickled Cherries

Use large ripe cherries. To every quart use 1 cup vinegar, 3 tablespoons

sugar.
1 doz. cloves, yi doz. blades of mace. Put
the vinegar, sugar and spice on to heat,
boil 5 minutes and let cool. Put cherries in jars and cover with cold vinegar, seal in
air tight jars.

Mrs. Jewell.

Pepper Hash

One doz. sweet green peppers, yi d'oz. red peppers,

12 large onions, and a large
Chop all fine, sprinkle $i cup of salt over it and let stand over
In morning drain and cover well with white wine vinegar, iL cup of brown
is all

head of cabbage.
night.
sugar, 1 oz. mustard seed. 1 tablespoon celery seed. Stir all well until sugar
dissolved. Do not heat. Put in jars.

Mrs. Coke.

Tomato Relish

One peck ripe tomatoes peeled and chopped, 10 large onions cut fine, l'/L cups salt.
Mix together and let stand over night. In the morning drain through colander. Add
1 red pepper, 4 bunches
each
allspice, cloves and cinnamon, 1 teaspoon black pepper, and 'A teaspoon cayenne pep-
per, 2 qts. vinegar. Mixall together

celery cut fine, 4 cups granulated sugar, yi teaspoon

thoroughly and pack in sealers.

Mrs. J. Warren.

Raw Chili Sauce
chopped and drained, 3 red peppers

J4 cup mustard seed,

One-half peck ripe tomatoes

chopped, 1 qt.
*/> cup salt, 1cup brown sugar, 1 tablespoon red pep-
onions,
per, 1cup grated horseradish, 2 tablespoons celery seed, 1 pt. white wine vinegar and
mix. Pour cold vinegar on and seal up.

Mrs. Butcher.

45

W. R. SMITH

DRY GOODS AND NOTIONS

Telephone, West 745 J.

619 DIX AVENUE

ChiliSauce

Two doz. ripe tomatoes

finely choppi'o, t cup brown .sugar, 3 cups cider vinegtr.
ents, add more salt if needed and boil slowly until thick. Keep in air tight jars.
Mrs. Fred Coke

finely chopped, 1 doz. onions finely chopped, 4 red peppers
'/i cup salt. Mix all ingridi-

Tomato Catsup

Take Vz bushel of tomatoes, boil until soft then strain, 1 oz. black pepper, Ioz.
mustard, V2oz. ground cloves, 1 grated nutmeg, 1 lb. brown sugar, l/2 cup salt, 1 o,t.
vinegar, cayenne pepper to taste. Boil until it is thick enough.

Mrs. Dickson.

Catsup

To 1bushel

tomatoes, do not peel, wash and cook well, add 8 large onions, 3 red
peppers. Cook well together —put through sieve, cook down 14, add 1 pt. vinegar, K-
cinnamon, cloves, allspice, 1 large nutmeg. !4 red
cup salt. 2 cups sugar. 1 teaspoon
tied in cloth, 1 tablespoon mustard seed. 1 tablespoon mixed spice, celery seed
pepper,
Salicylic acid can be omitted—makes it keep better.
if preferred, 15c worth salicylic acid after cooked. Cook 1 hour or longer, slowly.
French Chow-Chow

One qt. chopped cabbage, 1qt. chopped onions, 1qt.chopped celery. 1 qt. chopped
XA lb.
Cook 15 to 20

green tomatoes, 1 qt. chopped apples, 2 qts. vinegar, Vi cup salt. Vi oz. tumeric,
mustard, Vi cup flour, 2 lbs. brown sugar, 2 small green peppers.
minutes.

Mrs. C. Cadorette.

C. J. HELD & SON

BOX LUNCHES

Phone Cedar 1715

1539 Fort St. W.

46

MISCELLANEOUS

Heavenly Hash

Five lbs. pears

cut fine or ground, 5 lbs. sugar and boil till tender. Take 4
and 2 lemons, grate off all the yellow and add to the pears, also the pulp
the white part of the skin. Add 1lb. of raisins and 1 lb.

oranges
and the juice, but not
English walnuts broken up fine. Boil all together until thick as desired.

Mrs. I. Jewell.

Carrot Marmalade

One and one-quarter
rots and rind of lemons
lemon, rind and pulp J4 hour slowly. Mix together and boil 20 minutes.

lbs. carrots, 3 lemons, 5 cups granulated sugar.
Chop car-
in chopper. Boil carrots slowly one hour then drain. Boil

Mrs. Irish.

Orange Marmalade

To 1 pt. o orange pulp add 2J4 pts. cold water. Let stand over night.

In the
morning boil one hour. The next morning to 5 cups pulp add 6 cups of sugar. Then
boil yA hour.

A. K.C.

Peach and Orange Jam

Eighteen peaches, 4 large or 5 small oranges, 7 cups of sugar, 1 cup of water, J4
cup of blanched almonds. Grate outside of orange, also use pulp and juice. Boil all
except nuts for one hour. Add nuts, which have been cut in small pieces
together
fifteen minutes before taking from stove.

J. A. BEHR

COMMERCIAL PRINTER

School and Office Stationer;;

and Supplies

Phone Cedar 1551

1587 West Fort Street

DRY GOODS AND

GENTS'

FURNISHINGS

HUNTER'C

Pkone Cedar 1880

760 DIX AVENUE

48

Orange Marmalade

One cup lemon juice, 1 cup orange juice, pulp and grated rind may be used, 3
ten minutes.
to each cup of juice or

to each cup of fruit. Let stand 24 hours. Then boil

Then boil with 1 cup of sugar

cups of water
Let stand 24 hours again.
liquid and one extra cup until it jells.

Ruth Twining.

Peach and Orange Conserve

Xine peaches

to 1 orange (cut up), 1 cup of fruit to 1 cup of sugar, no water.

Stir together and cook two hours. After it boils turn gas low.

Mrs. G. A. Placey.

Grape Fruit Marmalade

to 1 cup fluid—then next morning boil 10 minutes,

One grape fruit, 1 orange, 1 lemon. Cup up real fine and let stand over night with
then let stand until
4 cups water
next morning and put 1 cup fluid and 1 cup sugar and boil until it jells a little in
saucer.

Mrs. Seibert.

Chipped Pear

One pk. pears peeled, cored and chipped ;8 lbs. granulated sugar, </i lb. candied
ginger. Boil one hour with little water. Boil four lemons whole in water until tender.
Stir into other ingredients and boil one hour longer.
Plum Compote

Mrs. Coke.

Five lbs. of plums (stoned), 5 lbs. of sugar, 1 lb. raisins (seedless), 1 lb. English
and

walnut meats. Mixall together and boil slowly until it thickens. Put in glasses
seal with parafine.

Mrs. Sullivan.

Dix Aye. Exclusive

Batu Stop

We make infants'

to
order, and also carry a complete line of children's
dresses

and bassinetts

layettes

from 1 to 6 years.
Gowns, combinations,

camisoles and bloomer

suits.

Everything in dainty hand-made

lingerie for

bride and sweet girlgraduate.

Come in and see us

DIXIE NOVELTY SHOP

798 Dix Avenue

Near Military

One pt. raspberries, 1qt. rhubarb, 2 cups sugar. Boil and seal.

Raspberry Conserve

Mrs. W. G. Smith.

49

Xine cups pie plant cut in dice, 9 cups sugar,

juice of 3 oranges,

cut very small and boil twenty minutes.

rind of l/iorange

Mrs. H. Seibert.

Pie Plant Preserves

Four lbs. green tomatoes, 3 lbs. brown sugar, 3 lemons sliced, ginger

to taste. Cook

Mrs. Seibert.

slowly until done.

Green Tomato Preserves

Wilson's "Hot" Stuff

One-quarter

Ib. cheese, % lb. boiled ham, 3 eggs, 6 ordinary square soda crackers,
y2y2 pt. milk, 1 teaspoon Worcestershire
sauce, V2teaspoon baking powder. Use finest
of any meat chopper. Run cheese through first, then the ham, and then the crackers.
Empty all in a mixing bowl, add Worcestershire
Salt
Should be the consistency of a thick
freely. Then add milk and mix thoroughly.
batter, if not add more milk. Beat
then mix in with the
batter. Sprinkle baking powder over the top and bake.

the eggs until very light

red pepper and salt.

sauce,

Spanish Eggs

Turn 1can of tomatoes

(prefT-
sMy Mixene or Chili Con Came), butter and a bit o sugar. Cut up a medium onion
Then turn in as many eggs as desired and cook until eggs arc
and cook with tomatoes.
hard.

in stew pan and season to taste with s:>lt, pepper

Mxs. Burt Irish.

To Can Chicken

Cut up chicken as if to stew but do not put much water on it unless

old one. When it is partially cooked take meat off bones.
liquor down and filljars. Then put jars in water and cook three hours longer.

it is scry
in pint jars, cook

Put

Mrs. Coke.

Peanut Butter Sandwiches

Three tablespoons of peanut butter, 6 tablespoons of thin cream or milk. Stir
until thoroughly creamy and of the consistency of mayonnaise. Vary the flavor by
chopped pickles, or olives and a little bit of salt as
adding a little shaved cheese,
required.

Mrs. Sullivan.

One-quarter

pimentos. Take all through food chopper and mix with mayonnaise dressing.

lb. boiled ham, 2 hard boiled eggs, 2 medium sized dill pickles, 2

Mrs. Sullivan.

Sandwich Filling

Fort St. Confectionery

T. C. METCALFE, Prop.

Candies, Sodas, Sundaes, Daily Papers and Magazines

1368 West Fort Street

50

ICE CREAM

SODAS

HARTER'S

Confectionery, Cigars and Tobaccos

1260 West Fort Street

Phone West 1357 M.

LIGHTNOONDA VLUNCHES

BRANCH LAUNDR V

Washing Fluid

Ten cent can Babbit's Lye. Cover with 1 pint cold water, 10 cents worth powdered
ammonia, 10 cents worth salts of tartar. Cover with 1 pt. boiling water. When cold
to make one gallon. To a boiler of water put
put together and add enough water
H cup of liquid and Y\ bar of soap. Add clothes while water is cold.

A. K. C.

CANDY
Divinity

Two cups white sugar, l/2 cup of maple syrup or Karo syrup,

y2y2 cup hot water,
Icup chopped nut meats, whites of 2 eggs. Boil sugar and liquid until it spins a
brittle thread, and the ends of the thread fly up; pour slowly into stiffly beaten whites,
beat until stiff, add nuts, drop by spoonfuls on waxed paper.

Ruth Twining.

Seafoam Candy

Two cups white sugar, 1 cup water, Yz cup glucose. Cook until forms a soft ball
in cold water. Beat whites of 2 eggs and pour in sugar, beating constantly until stiff,
then add 1cup nut meats and flavor to taste. Drop from spoon on buttered platter.

Mrs. H. Seihert.

Cook in granite pan 1 cup water, 1lb. brown sugar, 2 tablespoons vinegar. Cook
in cold water.

ten minutes, add 4 tablespoons butter and boil until a drop hardens
Pour in buttered tins and mark into squares

Mrs. Linder.

ButterScotch

as itcools.

CHAS. J. KLEABIR
REAL ESTATE

812 DIX A VENUE

TELEPHONE CEDAR 2517

DETROIT,

MICHIGAN

51

Chocolate Fudge

Two cups

sugar, J^cup milk, stir until sugar

is dissolved. Cook five minutes, 2
level tablespoons of cocoa, 2 level tablespoons of butter. Cook until when tried in cold
then beat and add vanilla, also nut meats.
water it will form a soft ball. Let it cool,
Cut in squares.

Mrs. E. J. Placey.

Maple Cream

Maple cream is made with genuine maple sugar, 1 cup rich cream, V/2 cups butter,
pinch of salt. Boil together without stirring until it thickens then test
in water and
when crisp and hard it is done. Pour out thin on buttered tins and cut in squares.
This is improved by addition of nuts. Itmay also be varied by beating after removing
from 'l.c tire aid adding the whi*';s of two eggs whipped 'iff. The iuts are added
last.

Two cups brown sugar, */s cup milk, 4 teaspoons

chocolate, butter size of a walnut.

Boil 20 minutes,

flavor with vanilla. Stir until partly cooled.

Mrs. Coke.

Fudge

until it forms a soft ball in cold water. Take from fire and stir until creamy —pour in
J/j cup butter. Boil 10 minutes or

Two cups sugar, 1 cup milk, 54 cake chocolate,
buttered pan and when partly cool mark in squares.

Chocolate Fudge

Melt 2 cups sugar

in sauce pan, stir constantly, when melted add 1 cup shelled
peanuts, pour onto board wet with cold water, roll thin with wet rolling pin, lift from
board when cold, break in pieces.

A Friend.

Peanut Brittle

Two cups white sugar, ] cup water, % or yi teaspoon

then test until soft ball forms in water—cool

minutes,
turns white, if not boil slowly again,
Heat bitter chocolate and a littleparafine and dip.

then stir. Put

fast—stir carefully to see if it
cream of tartar. Boil IS
in flavoring and form in molds.

Mrs. H. Seibert.

Fondant

Two cups of brown sugar, % cup water, a large lump of butter and pinch of soda.
Then add water and cook until very

Put butter in frying pan and melt the sugar.
hard in water. Then add the soda and stir well while pouring over com.

Mrs. Irish.

Cracker Jack

Three cups granulated sugar, Vi teaspoon

ter size of a walnut, scant
vanilla the last thing. Pull and cut in small pieces.

cream of tartar, mixed with sugar, but-
x/2 cup vinegar, and fillcup with hot water. Add teaspoon

A. K. C.

Candy

BoilV/2cups granulated sugar and Vi cup water

together 15 minutes and add 5
drops of oil of peppermint. Remove from fire and and beat until creamy. Drop on but-
tered paper.

Mrs. Linder.

Peppermints

Two cups of sugar,

J4 cup of vinegar and water,

it threads. Add vanilla while beating mixture. Set out to cool, then pull.

lump of butter. Boil until

Mrs. E. J. Placey.

Taffy

Remove stones and replace with J4 English walnut. Press

in granulated sugar.

Stuffed Dates

firmly together and roll

Mrs. Linder.

52

CHAS. SCHMIDT

Groceries and Meats

Phone Cedar 1301 J.

501 Artillery Aye.

INVALID'S TRAY

Water Toast

Have a shallow pan with 1 pt of boiling water and l/i tablespoon salt. Dip each

slice of dry toast quickly in the water then spread with butter and serve very hot.

Oatmeal Gruel

One-half cup coarse oatmeal, 3 cups boiling water,

]/2/2 tablespoon salt, milk. Add
to boiling water and cook three hours in a double boiler. Force

uatrneal and salt
through a strainer, dilute with milk and cream, reheat and serve.

Two eggs, 2 tablespoons sugar,

Lemon Cream
juice and grated rind of }4 lemon. Beat the yolks,
add the sugar and when well mixed, the lemon. Place in bowl in pan of hot water and
to thicken, then add the beaten whites and stir two
stir slowly till the mixture begins
minutes or tilllike very thin cream. Remove from fire. Pour into a glass dish.

Rennet Custard

One qt. milk, J4 CUP sugar, 1 tablespoon vanilla, 1tablespoon liquid rennet. Heat
the milk in a double boiler until it is lukewarm. Add sugar and stir until it is dis-
solved. Stir in the vanilla and rennet and pour in a glass dish. Let it stand in a warm
room until it begins
then set it in a cool place and leave it until it is
firm. Sprinkle with % teaspoon cinnamon or nutmeg and serve with cream (or milk)
and sugar.

to thicken,

West Detroit Auto Sales Company

1906-10 Fort Street West

AUTHORIZED FORD SALES AND SERVICE

New and used Ford Cars for sale on easy terms

PHONE CEDAR 2201

499 Solvay Aye.

495 Cavalry Aye.

53

Ludwig's Cash Stores

Dealer in

Staple and Fancy Groceries

347 Dix Aye.

318 Ferndale Aye.

Beat the yolk of 1egg, add 1tablespoon sugar and beat tillcreamy. Add lA cup
the whites until foamy and stir it in lightly, sprinkle the top with grated

milk. Beat
nutmeg.

Egg Nogg

Albumenized Milk

White of 1 egg, 1 cup milk. Place egg and milk in a covered glass

jar. Shake
It may be sweetened and flavored. Serve immed-

until they are thoroughly blended.
iately.

Cracker Gruel

Four

tablespoons powdered crackers,

cup milk. Mix the salt with crackers,
minutes, strain and add more salt if needed.

y2y2 tablespoon salt, 1 cup boiling water, 1
add to the milk and water, cook for a few

Scrapple

Three lbs. beef or pork, 1 lb. fat, 1 lb. liver. Cook well. Cool meat and put
through meat chopper, strain and return to broth, season with salt, pepper and sage.
flour and sprinkle slowly, stir so it will
Let boil, mix 4 cups white cornmeal, 2 cups
not lump. Cook Vi hour. Put in vessels

to cool, slice and fry brown.

Elva Linder.

Table mustard can be made at home by mixing half a cupful of mustard with four
teaspoons of sugar, gradually adding hot water until the mixture is of the consistency
of thick paste. Vinegar may be used inplace of the hot water if the additional flavor
is preferred.

Res. Phone Cedar 767 M.

EDWARD J. MALONEY

Plumbing and Heating Engineer

Water Meter Connections and Bathroom Installing

a Specialty

Phone Cedar 1551

1587 W. Fort St.

BELL'S
BAKERY

1470 W. Fort St

STEPHEN RADY

PHARMACIST

Cigars, Candy, Stationary, Cameras and Supplies

Perfume and Toilet Articles

Phone Cedar 338

1953 Fort St. W., Cor. Green

Compliments of

Harms Hardware

2125 Fort St. W.

1

|CEYLCgI~iIHDIS.TEA| Kr

FRESH CUT FROM

THE GARDENS

-¦„