DAINTIES

SOCIAL Hl\

L. O. T.M.M-

Make No Mistake

See PATCH

LiclLdlie; iaitu

LADIES' SUITS

JACKSON
CHERIN BROTHERS

-s, $35*00 up

DAINTIES

Social Hive, No. 356, L. O. T. M. M.

JACKSON, MICH.

Mrs. Susie Bennett
Mrs. Hattie Hobart
Mrs. Ida Schlenker
Mrs. Diana Irish
Mrs. Susie Tripp

Organized May.1893-1914
Past Commanders

Mrs. Minnie Emmett
Mrs. Agnes Riker
Mrs. Alena Smith
Mrs. Clara Kilgallin
Mrs. Ida Doane

Past Finance Keeper
Mrs. Hattie Southworth

Officers

PAST COMMANDER
COMMANDER
LIEUT. COMMANDER
RECORD KEEPER
FINANCE KEEPER
MISTRESS AT ARMS
SERGEANT
CHAPLAIN
SENTINEL
PICKET

Mrs. Lulu Miller
Mrs. Julia Merrill
Mrs. Susie Tripp
Mrs. Ida Schlenker
Mrs. Ida Doane
Mrs. Marie Bossong
Letisha Robins
Mrs. Olive Wenger
Mrs. Ella Caldwell
Mrs. Etta Marsh

Captain of Guards
Mrs. Clara Kilgallin

Guards

Mrs. Elvira Austin
Mrs. Eva Ragan
Mrs. Nellie Schied
Mrs. Ellen Fraser
Mrs. Sarah Creet
Mrs. Catherine Gellar
Mrs. Mary West
Mrs. Sue Cornell

Mrs. Catherine Gellar
Mrs. Sue Cornell

Mrs. Kate Smith
Mrs. Josephine Klotz
Mrs. Lulu Carroll
Mrs. Pauline Watson
Mrs. Grace Sears
Miss Letisha Robins
Mrs. Marie Bossong
Mrs. Bessie Ward

Color Bearers

Mrs. Amelia Gaeblein
Mrs. Mary West

Mrs. Laura Urch

Mrs. Ada Green

Banner Bearers
Mrs. Bessie Ward
Flag Bearer
Mrs. Ida Merrill

Auditing Comittee
Mrs. Lulu Miller

Mrs. Carrie Lincoln

Mrs. Clara Kilgallin

2

DAINTIES

STEARNS & WELANDT

Successors

to B. S. Mosher

A complete line of

Staple and Fancy Groceries
Fresh Fruits and Vegetables

We willappreciate your trade. Try us.

Exclusive Agents for the famous

ROYAL VALLEY TEAS

and COFFEES

Both Phones 293

233 W. Main St.

E. M. BELL

Fish, Oysters, Game and Poultry

108 North Mechanic St.

Jackson, Mich.
Ask the MAN how to cook your fish.

Bell Phone 153J

"SAFETY FIRST"

Has always been the motto of this institution. The depos tors of any bank stand inthe position of
preferred creditors and in our case they are protected by a margin of safety amounting to over

$1,000,000.00

Yo«r nosey left with viis in realily payable oa demand by »irt»e of the fact that a fund of several b»dred thousand

dollars b constantly kept on hand in ca<h as a guarantee of such payment.

UNION BANK

DIRECTORS: C. C. Bloomfield. C. Eldred. L. H. Field, A.B.Robinson.

Winthrop Withington. F. D. Bennett, T. A. Wilson, F. H. Lewis.

J»me S ODonn.l.

DAINTIES

SALADS AND SALAD DRESSING.

Mayonnaise Dressing No. 1.

Beat the yolk of one egg with a half teaspoonful of salt untilit is
thoroughly smooth ;add one teaspoonful of mustard ; when smooth
add by deg rees one-half pint of olive oil,taking care to blend each
portion of it with the egg before adding more. This ought
to be
the consistency of
smooth. Dilute with vinegar until it assumes
thick cream.

Mayonnaise Dressing No. 2.

Put into a cold bowl the yolks of three eggs and beat until they
are very light; add one level teaspoon of salt, half saltspoon of
cayenne and a few drops of olive oil;continue beating until it is too
thick to turn the beater easily, add lemon juice to thin it, alternate
of lemon juice have been
with more oil until
added ;then add vinegar to same amount. Use just enough oil to
make the sauce of the right consistence. Mayonnaise will keep
indefinitely ifkept air-tight in a dark place.
Mayonnaise No. 3.

two tablespoons

One tablespoon each of butter and flour, one teaspoon of mustard,
one-half teaspoon of salt, one-half cup of vinegar, yolk of one egg-
Beat all thoroughly and cook in sauce pan. When cool add one-
half cup of sweet cream.

French Dressing.

Put into a tablespoon one saltspoon salt, one-half pepperspoon
pepper and fill with oil; mix well together and pour it over the
the salad well,
salad ; add two tablespoons more of oil and toss
lastly add one tablespoon sharp vinegar. Sufficient
for six persons
if used on green salad ; for cooked vegetables use twice or three
times the measure.

White Mayonnaise.

veal jelly whipped to a stiff froth,
One-half cup highly-seasoned
add slowly one-half pint oil, six tablespoons
tarragon vinegar, one-
teaspoon salt, one-quarter
teaspoon white pepper, one-half
half
Set into a bowl of ice water and
teaspoon sugar, dust of cayenne.
beat until stiff enough to keep its form when dropped from a spoon.

Salad Dressing Without Oil

Two eggs, one tablespoon mixed mustard, one-half

teaspoon salt,
a piece of butter the size of an egg, three tablespoons of vinegar,
one tablespoon sugar. Beat
the eggs then add the mustard, salt
and sugar, beat a little more,
then add the melted butter and the

A. B. LINCOLN, Fire Insurance

4

DAINTIES

vinegar. Set the bowl over boiling water and stir constantly until
thick and smooth. Use cold. Add a cup of whipped cream,
the
last thing.

Bacon Fat Dressing.

Cut one-fourth pound fat bacon or ham into small dice.

Fry-
gently till the oil burns a light brown color; remove from the fire
and add one-third vinegar to two-thirds bacon fat. Pour over a
salad already seasoned with pepper, salt and such herbs as are
If the bits of bacon are objectionable, pour through a
wished.
strainer, but their crispness

is generally an improvement.

Cream Salad Dressing.

Rub the yolks of three hard boiled eggs to a smooth paste ; add
gradually to them one teaspoon salt, one-fourth teaspoon
sugar,
saltspoon cayenne, one teaspoon mustard and two table-
one-half
spoons vinegar ;have one pint cream very cold and whip tillthick
and smooth ;beat this, a tablespoon at a time, into the mixture with
a whisk.

Melted Butter Dressing.

Put the yolks of two raw eggs with an ounce of butter in a sauce-
pan and set by the side of the fire, stir rapidly until the butter is
melted and the sauce Degins to thicken, draw the pan away from
the fire, and add another ounce of butter and continue working to a
repeat with two more ounces of butter, add pepper and salt
cream,
to taste and pour into a bowl. A few leaves of tarragon finely
chopped and a squeeze of lemon should be added just before
serving.

Chicken Salad No. 1.

Cut cold chicken, roasted is best, into quarter-inch dice. XJs~
only the breast and tender part of thighs. Mixa pint with French
dressing and set away to season and chill. At serving time add an
equal bulk of diced celery and enough mayonnaise
to moisten
thoroughly. Arrange on a bed of torn lettuce and garnish with
cress or stoned olives. Drop a spoon of mayonnaise on top and
fringe with the finest celery tips.

Chicken Salad No. 2.

One quart of cooked chicken cut fine, two large cucumbers ;chop
and let drain. One can of peas. Run cold water over peas and then
lry with a cloth. Spread the dressing in layers with the salad.

Chicken and Sweetbread Salad.

Two cups chicken cut in dice shape pieces ;two cups parboiled
sweetbreads
that have been carefully cleaned from the skin and
stringy parts, cut in dice shape pieces;
two tablespoons of capers;
one dozen olives cut fine ;one cup mayonnaise dressing.
Season
chicken and sweetbreads with salt and pepper to taste ;add mayon-
naise and serve on lettuce leaves.

A. B. LINCOLN, Fire Insurance

DAINTIES

5

One-half pint crab meat,

Crab Salad.
two heads of celery, two hard boiled
eggs, minced very fine, one tomato scalded and cut in slices, laid in
a border of lettuce leaves with the crab meat, celery and hard
boiled eggs in the center. Garnish with capers and season with
French dressing.

Lobster Salad.

Chop the meat rather fine, season highly, especially with salt and
Pour over French "dressing or some mayonnaise well
mustard.
thinned with vinegar, and set away to season through. At serving
time add about one-half its bulk of lettuce stalks and firm leaves
broken small, mix in plenty of mayonnaise and serve in the cleaned
shells. Garnish with small lettuce leaves and the small claws, or
if canned
Shrimps,
crabs, etc., are prepared in the same way.

fish is used serve on a bed of torn lettuce.

Salmon Salad.

Remove oil and bones from one can of salmon ;pick apart with
silver fork; add cabbage chopped fine. Pour over this a mayon-
naise dressing; serve on lettuce leaf.

Ham Salad.

Take cold boiled ham, fat and lean together, chop until pieces are
about the size of peas ;add to this an equal quantity of celery cut
fine. Ifcelery is out of season use lettuce ;line a dish thickly with
lettuce leaves and fill with the chopped ham and celery. Make a
dressing and turn over the whole.

Dressing.
Two tablespoons of whipped cream,

two tablespoons of sugar,
of vinegar; beat well and pour over salad. Pour
in cream, and not cream in vinegar. This will prevent

four tablespoons
vinegar
curdling.

_ , ,

_ ¦
Jellied Ham Salad.

Soak one-quarter of a box of gelatine in one-quarter cup of cold
water; add three-quarters cup of boiling chicken stock, and strain.
Add one cupful of chopped ham, which has been highly seasoned
with cayenne pepper, and a littlelemon juice.
Let stand untilit begins to thicken, then add one cupful of cream
whipped to a stiff froth, and turn into a wet mold. When firm turn
out on a bed of lettuce leaves and garnish with mayonnaise. Very-
nice with fish dinner.

_
_, , ,
Oyster Salad.

For a pound can or a solid pint of oysters use the following
dressing: Beat well two eggs, add to them one-fourth cup each of
teaspoon each of mustard, celery salt
cream and vinegar, one-half
and salt, a dust of cayenne, one tablespoon of butter. Put into
double boiler and cook like soft custard. Parboil
the oysters, drain
them and add the dressing. Set away to cool and at serving time
add one pint of diced celery.

A. B. LINCOLN, Fire Insurance

6

DAINTIES

Ifyou are looking for

SERVICE
Call
a t th c

Temple Garage

Fullline of Tires, Accessories

Repairs

Both Phones 485

Opposite Masonic Temple

E. E. RUSSELL

"JACKSON STREET PHARMACY"

129 North Jackson Street

Drugs, Medicines and General Druggist's Supplies
Bell Phone 2226
Citizens Phone 341

f l
JaCKSOII,

»*• l
lVllCn.

ONE OF OUR GOOD FRIENDS SAID

"Look up the Lady Maccabees of Social Hive, join
them and get the Old Age and Disability Payments"

Best Fraternal Order

Join us and be Protected

DATXTIES

Celery Salad.

7

One cup apples, cut in small cubes, one cup celery cut fine; one-
Serve on lettuce leaves with salad

half cup English walnuts.
dressing; garnish with half walnuts.

Russian Salad.

Six good sized potatoes, boiled and sliced thin; one good sized
cucumber, chopped fine; one cup peas, one apple chopped fine; one-
half teaspoon celery seed,
three hard boiled eggs, chop lettuce fine
aid lay over top of salad. Alix all tcjether and pour over mayon-
naise dressing.

Asparagus Salad.

Take the tips from one pound of cold cooked asparagus ;cut one
into thin slices; let stand one hour in cold water; then
cucumber
add to it one teaspoon of salt. Mix with the tips; cover with
mayonnaise and serve on lettuce.

Tomato Salad.

Peel as many small ripe tomatoes as there are to be covers. Re-
move the hearts and set on ice to cool. Pare cucumbers and chop
fine. Pour over a French dressing and fillthem lightly into the
iomatoes.

Serve each on a crisp lettuce leaf.
A Dainty Salad Dish.

Take large and long cucumbers, cut through the middle length-
wise ;scrape out the inside and you have a pretty individual green
boat in which to serve a salad. They must be kept on ice until
ready for use. This is attractive for shrimp salad, as the colors
6lend ni~ely. Any salad willdo for a filling.

Cold Slaw No. 1.

One

tablespoon sugar.

-tip thick sweet cream,

Pour vinegar
(about half cupful) into cream. Chop cabbage fine, salt and pepper,
then turn dressing over it.

Cold Slaw No. 2.

Beat yolks of two eggs, one-half pint cream,

two tablespoons of
sugar, four tablespoons of vinegar, one teaspoon of celery seed, one
teaspoon salt ;a little pepper ;piece of butter the size of" a walnut.
Mixtogether and put in a saucepan ;stir until itboils ;chop cabbage
the mixture over while hot. Let stand until cold
fine and pour
before serving.

Bean Salad.

One cup of beans soaked over night, in the morning pour off the
water; put enough fresh water on them to boil until thoroughly
done. When cool add an onion about the size of a walnut chopped
very fine. Moisten the whole with mayonnaise dressing seasoned
rather highly with salt, pepper, cayenne and mustard.
A. B. LINCOLN, Fire Insurance

8

DAINTIES

Take hard boiled eggs, chop fine, add one-half
chopped celery. Moisten with any salad dressing.

Egg Salad.

the amount of

Cherry Salad.

If canned, pour off juice. Pit and put in place of pit a filbert.

Lay on lettuce leaf and pour on salad dressing before serving.

Cauliflower Salad.

Separate the sprigs of cold boiled cauliflower, put into the salad
dish a head of lettuce and cover it with mayonnaise. Arrange the
cauliflower around the dish and serve.
Aspic Salad.

then another

It is fine. Aspic jelly can be made

Set small glass molds in a pan of crushed ice;on the bottom of
each place half of an olive and a ring of capers,
then pour in about
an inch of chicken aspic jelly, then a layer of salmon meat
thor-
oughly mixed with cream;
layer of chicken aspic jelly.
Turn it out on a lettuce leaf with a teaspoon of mayonnaise
dressing.
from any stock
(Armour's beef extract). To three pints of clear stock add two
ounces of gelatine that has been dissolved in cold water. Beat up
whites and shells of two eggs and one yolk, add them to the stock.
Put itinto a saucepan withone tablespoon of catsup, one of-vinegar,
one each of savory, thyme, marjoram, and parsley, a leaf of mace,
two cloves, white pepper and salt. Set over a slow fire stirring until
it boils. Set aside to settle, strain through a coarse cloth and set
aside to jell.

. . ,,,

Aspic Jelly.

One slice of onion, one-half teaspoon of celery seed, one bay leaf,
one clove, garlic, one sprig ofparsley, one and one-half pints of cole'
water ;boil, then add one-half of a teaspoon of beef extract, one-
half box ge-latine that has been soak"*-! in cold water
for fifteen
minutes. Strain and pour in mold.

Hungarian Potato Salad.

Take small potatoes, boil,and peel while warm. Slice very tfiin.
To every pint of potatoes mince one small onion, one pickled beet,
sliced, a Dutch herring, four sardines, and a
one fresh jcucumber
spoonful of minced cold ham. Mixall thoroughly and pour over a
teacup of vinegar. Garnish with walnut pickles.

Breakfast Salad.

Scald two ripe tomatoes, peel them in cold water or fine ice to
become cold ;drain and slice. Peel and slice one cucumber, very
thin; line a salad bowl with lettuce leaves, add the tomatoes and
a teaspoon of minced parsley, with a few blades of
cucumber,
chives, if possible add a few tarragon leaves.
Pour over all a
plain dressing of olive oil, vinegar, salt and pepper.

A. B. LINCOLN, Fire Insurance

DAINTIES

Water Cress Salad No 1.

____ „___ o_,_ j „_ „

Water Cress Salad No. 2.

9

Chop fine one bunch of cress, one stalk celery, one small onion.
Mix with mayonnaise; place on lettuce leaves, sprinkle chopped
nuts on top.

Water cress is an acceptable spring plant and its pungent
such as chives, borage

flavor
is considered a good whet for jaded palates. A plain dressing is
the most appropriate. Small herbs,
and
chervil, may be added if liked.

Devonshire Salad.

Choose

soft, yet firm, curd of cottage cheese, cut in inch dice,
season with salt, pepper and cayenne and serve on a lettuce leaf
with mayonnaise. Garnish with nasturtium.

Waldorf Salad.

One cup sour apples, one cup celery, one tablespoon lemon juice,
one-half cup walnut meats. Cut apples in thin slices, cut celery in
small pieces. Dust with salt and pepper. Mix with mayonnaise or
boiled dressing.

_

Strawberry Salad.

.

Choose the heart leaves of head lettuce, heap a few strawberries
in each and dust them lightly with powdered sugar, lay a teaspoon
of mayonnaise on each portion and serve cut
lemons with them.
Delicious for lunch.

_ . .

_

Orange Salad.

For six persons pare four rather acid oranges,

slice them very
thin, cutting down the sides instead of across, and sprinkle sparing-
ly with sugar. Mixone tablespoon sherry with one of yellow char-
treuse and one of lemon juice and pour it over the fruit. Set on
ice an hour before using. Serve before the game course.

Corn Pickle.

One dozen ears of corn, one-half dozen green peppers,

two table-
spoons salt, one head cabbage, one cup sugar, one-half gallon vine-
gar. Chop cabbage and peppers, sprinkle with salt, then add the
corn and mix two tablespoons mustard with vinegar and let it all
come to a boil. Seal. When opening a can put a quart can of peas
with it and you have a nice corn salad.

Nut Salad.

One pound mixed nuts chopped fine, three bunches celery, eight
¦apples. Dressing: One tablespoon butter,
four large teaspoons
sugar, one teaspoon mustard, one teaspoon flour, one teaspoon salt,
enough vinegar to suit the taste, yolks of two eggs ;cook and when
cool add the beaten whites of two eggs and one-half cup of cream.

Four cucumbers,

two heads of lettuce,
four onions. Chop all very fine and drain for five minutes. Then

two bunches of radishes,

Summer Salad.

A. B. LINCOLN, Fire Insurance

10

DAINTIES

mix with it one-half cup of brown sugar, one-half cup vinegar, one
salad dress-
t^spoon salt, one teaspoon mustard,
ITIS-

two tablespoons

Fruit Salad No. 1.
TV,,!* CoioJ TJo 1

Cut large piece from stem end of six oranges and remove pulp
in small pieces with spoon ;add one-half can pineapple, one banana
quartered and sliced and one-fourth pound of Malaga grapes seeded.
Sweeten to taste, fillorange shells and serve.
Fruit Salad No. 2.

Cover one-third box of gelatine with one-third cup of cold water,
and let stand one-half hour ;add two cups milk and let stand over
hot water until the gelatine is dissolved, add ounce of English
walnuts, one-half ounce of almonds, one-half pound of cherries, one-
half pint of strawberries. Turn the jelly into a mold previously wet
with cold water and when ready to serve turn out and garnish with
a pint of cream whipped to a stiff froth. Flavor the cream and
sweeten to taste.

_
Fruit Salad No. 3.

three oranges,

One cup Malaga grapes, one cup English walnuts, one cup celery
cut in pieces,
Seed grapes and set on
ice while preparing the rest. Chop the walnuts, cut celery in small
pieces, peel oranges,
Line a salad bowl with crisp, tender lettuce leaves, squeeze over
this the juice of a lemon, and heap with mayonnaise dressing. This
salad is delicious as well as ornamental.

slice in thin, crosswise slices.

three bananas.

Stuffed Peppers.

Cut slice from the stem end of six green peppers and remove the
into salted boiling water and simmer six
seeds ; drop peppers
minutes ;drain, and fillwith a mixture prepared as follows: One
tabL'fpoon of finely chopped onion simmered in a tablespoon of
butter for three minutes; add four tablespoons of finely chopped
ham or any other cold meat ;also one-half cup of bread crumbs ;
lightly with salt and
then one-half cup of stock or water. Season
pepper. When the mixture has thickened fill the peppers, cover
in a gem cup and bake
with buttered crumbs-, place each pepper
ten minutes. Serve either hot or cold.

Macedonia Salad.

Cut into slices one small new carrot cooked, and a small turnip,
add three tablespoons of cooked peas, and a few string beans cut in
cauliflower or beets may be added if desired.
pieces. Potatoes,
Mix with a plain French dressing.

Mix with two ounces

two cooked,
chopped potatoes, two tablespoons chopped apples, one-fourth of a
cup of cooked chopped beets, and one tablespoon of cooked chopped

Suedoise Salad.
of cooked chopped tongue,

A. B. LINCOLN, Fire Insurance

DAIXTIES

11

A quiet, efficient servant—always

"on the job"—

never asks

for more wages

A Gas Flat Iron

No matter what you ask of it in
the ironing way, the Real Gas
or light pieces —you can
Iron is always
to suit

ready—heavy

the heat

adjust

d»O fC Delivered with hose
«P«J. ID and standard

GAS COMPANY

"They take our trunk from town to town-

It's strong enough to go around—
To drop from baggage car to ground,
And stand on end or

YOCUM & TAYLOR
136 West Main Street

STANDARD MFG. CO.

Manufacturers of

Fine Underwear, Lingerie and Linen

Waists, Petticoats

Offices Representing

New York Centurian Bldg., 1182 Broadway
918 Adams Expres. Bid*.
Chicago

ST ...",*£££

JACKSON, MICHIGAN

12

DAIXTIES

carrot; add two sardines, dress with a tart French dressing, and
one tablespoon chopped parsley.

Jellied Tongue.

Boil fresh tongue until tender and remove skin. Peel and slice
one lemon and place in a dish. Slice tongue and place over lemon.
Dissolve box of gelatine in one cup of warm water and pour over
meat. Place in ice box and serve in thin slices.

Frozen Beets.

Ifyou want a real delicacy,

try this : Boil the amount of sugar
required. When boiled peel, slice and cover with vinegar.
beets
Allow them to freeze over night.
Serve with the ice slightly
melted, and you will be surprised to find they have imbibed the
flavor of rare old wine.

Japanese

Salad.

Cut the tops off tomatoes ;remove the pulp, fillwich potato salad
with the usual French dressing. Season with onion chopped fine.
Put on ice to chill. Serve on lettuce leaves.

Lobster Faci.

the meat

This is delicious to serve at card parties or luncheons.
Remove

from a large boiled lobster ; then pick into
flakes.
Place one pint strained tomato pulp in stewing pan and
when hot add one tablespoon of corn starch, wet with a little cold
water; two tablespoons of butter, one level teaspoon wet mustard,
one teaspoon scraped onion, and the lobster. Simmer until creamy.
Strew with brown bread crumbs.
Serve hot. Canned lobster can
._..
be used.

_ . .

_
Pond LilySalad.

Arrange the dark outside lettuce leaves on individual plates.
Slice a piece from the large ends of as many hard boiled eggs as re-
they will stand on the lettuce. From the top down-
quired, so that
wards with a sharp knife cut
the white of each egg in points, as
you would an orange skin, letting them fall apart like the petals
of a lily. Remove and grate the hard yolks.
Season with salt,
pepper, a little mustard, and with salad spoon and fork mix in
some French dressing. Fillthe center of each lily with the grated
yolks, and from the center of each with a pointed spoon make sev-
eral rays of mayonnaise dressing to simulate pollen.

Novel Veal Salad.

removed. Moisten with a thick mayonnaise,

Cut the 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 or in mangoes, with the pulp removed. Many
prefer this to chicken salad and it is less expensive.
A. B. LINCOLN, Fire Insurance

DAINTIES

13

Winter Salad.

Several hours before you want to use it, slice fine half a head
of cabbage ;put incold water ;peel a large parsnip and put in water
with cabbage. Do not cup parsnip. When ready to use drain the
cabbage. Grate the parsnip on a vegetable grater. It should equal
the cabbage in bulk. Arrange in alternate layers in a dish with the
parsnip on top. Use any good boiled salad dressing.

FISH AND MEAT SAUCES.

Drawn Butter.

One-half cup butter, rubbed well witlitwo tablespoons

flour;put
into a sauce pan with about one pint boiling water, stirring con-
stantly until well melted. Throw in a sprig of parsley and serve
at once.

Egg Sauce.

To drawn butter add three hard boiled eggs chopped.

Horse-Radish Sauce.

Press

the vinegar out of four tablespoons of vinegared horse-
radish, add one teaspoon of salt, one-half teaspoon of made mustard,
four tablespoons of whipped cream.

Hollandaise Sauce

for Fish.

Rub one-half cup butter into a cream, add the yolks of two eggs
one at a time and beat well. Stir in the juice of half a lemon, pinch
of salt and a hint of cayenne pepper. When ready to serve, add one-
to cook this in a double boiler,
half cup boiling water. It is best
stirring all the time.

Tartare Sauce.

in a gill of salad oil or drawn
butter, a tablespoon of vinegar, a teaspoon of mustard, a tablespoon
of gherkins, pepper and salt; beat all together in a bowl and serve
with meats.

The yolks of two eggs beaten
~ _—. o
-m- o
Tartare Sauce No. 2.

One tablespoon of vinegar, one tablespoon of lemon juice, one
sauce, one-
saltspoon of salt, one tablespoon of Worcestershire
third cup of butter. Mix the vinegar, lemon juice, salt and Wor-
sauce in a small bowl and heat, over hot water ;brown
cestershire
the butter and strain into the other mixture.
Tartare Sauce No. 3.

To one cup of mayonnaise dressing add one tablespoon of capers,
one of chopped cucumber pickles, one of chopped parsley and one
teaspoon of onion juice; mix well and serve.

One quart of tomatoes,

Tomato Sauce.
two tablespoons of butter, two of flour,
two cloves, and a small slice ofonion ;cook tomato, onion and cloves
the butter in a small frying pan, and add the
ten minutes ; heat

A. B. LINCOLN, Fire Insurance

14

DAINTIES

and cook;
flour; when smooth and brown stir in trie tomatoes
season with salt and pepper, strain. Nice for fish, hot roast or
macaroni.

Mint Sauce.

One-half pint of vinegar, four tablespoons of sugar, half a hand-
ful of mint leaves chopped or bruised ;let all boil together. Use
when cold. Fine for mutton.

Oyster Sauce.

Bachamel Sauce.

To drawn butter sauce, add ifew small oysters, drained from
their liquor, and a few drops of vinegar or lemon juice. Fine served
with turkey.

Melt one tablespoon of butter without browning, add one tea-
spoon of flour, and mix until smooth ;add one-half cup of milk or
cream, one-half cup of chicken or veal stock and stir continually
until it thickens;
just before taking from the fire add the yolk of
one egg, mix well, season

to taste with pepper and salt.
White Sauce.
In a saucepan melt two tablespoons

of butter. Rub into the
thoroughly two tablespoons of flour. Add slowly one cup
butter
of sweet milk, season with salt and white pepper ;let the whole
ccok until it thickens ; stir constantly ; do not scorch.
Served on
meats and vegetables.

Cream Sauce.

One tablespoon butter in saucepan,

stir over fire until melted ;
then add one tablespoon flour and stir until smoothly blended ;add
one cup thin cream, and stir until the mixture thickens ;season with
salt and pepper.

Cucumber Sauce

for Fish.

Pare and grate on a sieve four large, fresh cucumbers. When the
pulp is thoroughly drained turn it in a bowl; add one teaspoon of
pepper, one medium-sized onion, grated, one level teaspoon of salt
and two teaspoons of vinegar. Mix and stir in just at serving time
six tablespoons of cream whipped to a stiff froth.

Oyster Cocktails.

Select

large oysters, place three or four in cocktail glasses and
two

pour over the following dressing: Eight tablespoons
tablespoons prepared horse-radish, a pinch of salt.

catsup,

French Roux.

This is the common foundation for almost all common sauces.
Melt one rounded tablespoon of butter, and let it boil until it
begins to show a pale straw cMor. Add two tablespoons
flour and
stir briskly. Add one pint hot milk or water, pouring slowly and
beating hard, add one-half teaspoon salt, one-half saltspoon of white

A. B. LINCOLN, Fire Insurance

DAINTIES

15

Jackson Electric Company

ELECTRICAL
CONTRACTORS

214 W. Cortland Street

Jackson, Mich.

CHAS. E. KNICKERBOCKER, Manager

THE ROYAL CAFE
and EUROPEAN HOTEL

Modern and Sanitary Kitchen
Good Meal« and Careful Service

28 Ventilated Rooms with Hot

and Cold Water and Baths

CENTRALLY LOCATED

The Beauty

of the Wall Papers we are selling does

not lie wholly in the paper—there's a

good deal of beauty in the low prices.
Better

investigate.

HOBARTS
104 West Main Street

Come to the

"White Front Grocery"
117 NORTH JACKSON ST.

at

FRED FINCH, Proprietor

Phon «:jcmJS'itoS

GOODS DELIVERED

16

DAINTIES

pepper and a speck of cayenne and you have a plain white sauce of
drawn butter to which a g-ood tablespoon of butter should be added
just long enough to melt before going to the table.

Velvet.

Melt one rounded tablespoon of butter, add two tablespoons of
flour and stir well. Moisten with a quart good veal or chicken stock,
add one-half cup of mushroom liquor, six whole peppers, one salt-
spoon salt, a suspicion of nutmeg. Boil for twenty minutes, stirring
continuously,
then remove to side of fire, skim well, and simmer
if
very slowly for one hour. Strain and add more salt and pepper
desired.

Asparagus.

Mix a white roux, taking one pint of the water in which the
lemon

asparagus was boiled ; when smooth, add one tablespoon
juice and half a teaspoon sugar.

Soubise.

Peel, slice and parboil four Spanish onions. Drain and put them
ina stew pan with two tablespoons of butter, salt, pepper and a dust
of nutmeg. Simmer gently until they can be rubbed through a fine
purll sieve. Add one pint velvet sauce and simmer fifteen minutes.

Mirepoix.

Cook two ounces of fat, butter, dripping or chicken oil,two small
carrots, one onion, one sprig of thyme, one bay leaf, six pepper
corns, three cloves and an ounce of lean ham ;bits of the outside of
and cook gently
roast meat may be added. Chop the vegetables
for fifteen minutes, add two stalks of celery and one-half parsley
root ;simmer covered for ten minutes more, add pepper and spice
and store for use. .

. ,
Spanish.

Two carrots, one onion, cut fine and cooked in two ounces bacon
or sausage dripping, add one sprig of thyme, one bay leaf, six
peppers, one clove, two sprigs parsley, four stalks celery (or one-
fourth teaspoon celery seed). Two quarts weak broth of any kind
and simmer gently for one-half hour ;then add strong brown stock
enough to make four quarts. Boil slowly three hours, adding any
bones of roast veal or ham at hand. Cook four ounces of flour in
two ounces drippings tilla light brown, moisten with the boiling
stock and skim well before straining. Strain and put away for
constant use. It willkeep a month in cold weather and is the foun-
dation ol many fancy sauces.

Madeira.

Add one gill mushroom liquor to one pint of Spanish sauce, also
teaspoon pepper. Cook gently
one gillMadeira wine and one-half
for thirty minutes, taking off the fat; the sauce will be left rather
thin. Strain and use as needed.

A. B. LINCOLN, Fire Insurance

DAINTIES

Poivrade.

17

Fry in one-half ounce of butter one-half an onion and one-half
carrot. Cut small a sprig of thyme ;one bay leaf, six pepper corns,
three cloves, four parsley leaves and one-half ounce raw ham. Cook
for five minutes,
then moisten with two tablespoons
tarragon vin-
egar and one pint Spanish sauce. Boil twenty minutes
then remove
grease and strain. Thicken and serve with fish or game.

Green Mayonnaise.

Red Mayonnaise.

Green mayonnaise may be had by adding ravigote herbs to regu-

lar mayonnaise.

Red mayonnaise by r.cding a tablespoon lobsier coral, dried and

pounded to powder.

Sauce for Deviled Fish or Crabs.

Yolks of two eggs,

juice of one lemon :beat well together, and
add slowly one gillolive oil or melted butter, beating all the time :
then add one teaspoon
pepper and three gherkins ;one small onion chopped fine.

salt, mustard, half

teaspoon of cayenne

CHEESE DISHES.

"
Tis said to eat a piece of cheese
At the close of every meal,
Willhelp to aid digestion
And no dyspepsia pain you'll feel."

Cottage Cheese.

Set clabber on the back part of stove, stir it now and then
until about as warm as the finger willDear, and the whey shows all
around the curd ;then drain through a dean white cloth, dress with
salt, pepper and rich sour cream.

Cottage Cheese.

May be made by pouring a quart of boiling water onto the sour
milk which has been placed in a large bowl. After it has cooled
season and strain. This requires less watching than the ordinary
way of making the cheese.

To Serve Cottage Cheese.

Lay a lettuce leaf on a plate. In the center place a round pile
If no salad dressing use the yolk of a hard
of salad dressing.
boiled egg. Then mix cheese with cream, soft enough to hold the
form of a teaspoon. With the teaspoon lay the white petals around
the yellow center. This forms a dainty daisy design.

Make a thin white sauce with one teaspoon butter, two and one-
flour, three-quarters pint of milk ;add four ounces

half tablespoons

Cheese Souffle.

A. B. LINCOLN, Fire Insurance

18

DAINTIES

cheese grated and mixed with the yolks of four eggs, fold in the
stiffly beaten whites and bake at once in paper cases or scallop
shells.

Three slices of bread,

Cheese au Gratin.
trim off the crust and butter well. Place
in a deep pudding dish, buttered side down, and lay one-fourth
pound chipped or grated cheese between the slices and on top,
seasoning with salt and pepper to taste. Beat
four eggs, add three
cups milk, pour it over the bread and let stand one hour or more.
Bake twenty to thirty minutes in a quick oven.

Ramaquins.

Four tablespoons grated cheese,

two tablespoons butter, one gill
milk, yolks of two eggs,
two ounces bread grated, one-third tea-
spoon mustard, cayenne and salt to taste, whites three eggs. Put
bread and milk to boil until smooth, stirring often ;add cheese and
butter and remove from the fire. As soon as the butter has melted
stir in the yolks of the eggs and seasoning. Let cool a little before
adding the stiffly beaten whites. Bake in small dishes and serve at
once as they soon fall.

Cheese Balls.

One cup grated cheese, whites of three eggs well beaten, a little
bit of red pepper, one-half
teaspoon salt. Let stand fifteen minutes
after mixing. Make into balls the size of a walnut, fry in deep fat
until a golden brown.

Cheese Toast.

Chop the cheese

fine, season to taste with salt, cayenne and mus-
tard and spread thickly over buttered bread. Set in a very hot
oven until wellbrowned.

Serve at onre.
Cheese Sticks.

One cup grated cheese, one cup flour, a pinch of cayenne pepper,
butter the same as for pastry ; roll thin, cut in narrow strips, and
bake a light brown in a quick oven. Serve with salads.

Cheese Flakes.

Take reception flakes and butter them ; place two together with
grated cheese between, arrange them in pans and set in a hot oven
for a few minutes. Better if served hot.
Cheese Fingers.

Roll pie paste thin and cut into strips about four inches long;, and
one and one-half inches wide; strew each one thickly with grated
season with salt and pepper; double the paste lengtnwise
cheese,
inclosing the cheese, pinch the edges and bake in a quick oven ;
wash over with beaten egg just before taking out, and sift a little
the oven door a. moment t > glaze
powdered cheese on top. Shut
them well.

A. B. LINCOLN, Fire Insurance

DAINTIES

19

TEMPLE THEATRE

Not always the best
but always GOOD

HOME OF THE

MUTUAL PROGRAM

A.B.JOHNSON

S. B. JOHNSON

A.B. JOHNSON 8 SON

Successors

to Loomis

Embalmers

and Funeral Directors

Free Ambulance Service to Hospital

City CalU $3.00

Both Phones 329

1 17 W. Cortland Street

JACKSON, MICHIGAN

CHARLES F. BINDER

CENTRAL MARKET
Fresh, Salt and Smoked Meats
Sausage, Poultry, Game in Season

WHOLESALE ANDRETAIL DEALER IN

Telephone 48

112 East Main Street

GO TO

FOSTER'S

FOR GOOD WRITING PAPER

20

DAINTIES

Cheese Crusts.

Cut stale bread in slices, trim off the crusts, place on a baking
pan and on each slice put a tablespoon of grated cheese; on the top
of the cheese put a littlesalt, pepper, and a bit of butter, and set the
pan in a hot oven long enough to slightly brown the crusts. Let
them cool on the pan, then transfer to the dish on which they are to
be served.

Cheese Croquets.

One pint of grated cheese, one pint of bread crumbs,

two eggs
beaten light, one-half
teaspoon of salt, a dash of red pepper. Make
into small balls, dip into egg and bread crumbs and fry in deep fat.

Welsh Rarebit.

One pound of grated cheese, one large tablespoon of butter, one
tablespoon of tomato catsup, one-fourth of a teaspoon of salt, one
gillof milk, a dash of red pepper; cook in a double boiler, stirring
all the time until smooth and thick. Serve on hot buttered toast.

Welsh Rarebit.

Melt one tablespoon of butter ;add one-half pound of grated or
finely cut cheese, one-fourth teaspoon of salt, a dash of cayenne
is melted ;then add the beaten yolks
pepper ; stir until the cheese
of two eggs, diluted with one-half cup of cream. Stir until smooth
and slightly thickened, but do not allow the mixture to boil. Serve
on hot wafers, shredded wheat biscuits or bread toasted ">n one side,
placing the rarebit on the toasted side.

Cheese Special.

Fry in two tablespoons of olive oil one raw onion ant one raw
carrot, both sliced. Fry a nice brown, but do not burn. Pour into
the pan after the vegetables are fried, a can of tomatoes, add one
bay leaf, two tablespoons beef extract, a clove, one tablespoon of
small piece of butter, pepper and salt to
Worcestershire
taste. Boil slowly until tender and thickened,
then strain. Drain
macaroni from salt water, in which it has been boiled, and alternate
layers of the macaroni with layers of cheese, pouring over all the
tomato sauce. Serve immediately.

sauce,

DAINTY DESSERTS.

Meringues.

The whites of three eggs, beaten for five minutes, add slowly one
cup of granulated sugar. Drop the mixtures in little molds,
the
size of a small egg, on light brown paper, and put three peanuts
broken in halves on the top of each meringue. Bake in slow oven
until a delicate brpwn. These meringues willkeep
a week in a
dry place and are nice served with ice cream.

A. B. LINCOLN, Fire Insurance

DAINTIES

21

Whipped Cream.

When cream seems

too thin to be whipped place it in a bowl
of cold water for a few minutes, then place in a bowl of hot water
for a few minutes, and again in a bowl of cold water. It will then
whip like magic.

Paradise Food.

Five pints ripe currants

small seedless
oranges;
still hot.

raisins,

four pounds

stemmed, one and one-half pounds of
juice and coarsely grated rind of four
sugar. Cook forty minutes and seal while

Banberry Tarts.

Two cups

sugar, one pound seeded raisins,

eggs well. Mix the raisins, currants,

two lemons, grated
rind and juice ;four large soda crackers rolled fine ; two eggs and
through a chopper
one cup of English cm rants. Put
and beat
sugar and eggs.
lemon rind and juice. Do not
them well, adding crackers,
Beat
cook this mixture. Make a rich puff paste ;take a large saucer or
pie plate and cut out the shape.
Take a large tablespoon of the
turn over the other half,
mixture, put on one-half of puff paste,
around with a silver fork. Bake 15 minutes
and press
in a hot oven.

the raisins

the edges

Strawberry Cup.

In six sherbet glasses put an equal amount of syrup made as fol-
four tablespoons of water; boil om
lows: One-half cup sugar,
minute. Remove from stove and add strained juice of six mashed
the syrup
strawberries. Fill glasses
having been put in first. Over these spread this cream :two cups
milk, two tablespoons- of corn starch, one egg, one cup sugar; boil
flavor with vanilla; butter the size of a
until thick and smooth;
Pour cream over and place on top a large
walnut may be added.
strawberry sprinkled with powdered sugar.

to brim witb strawberries,

Blanc Mange.

A pretty effect may be gained by molding white blanc mange in
egg cups (arranging the molds in a circle, raising the center one),
and garnishing the dish with strawberries
Pineapple Souffle.

and their leaves.

One can grated pineapple, one scant cup sugar, one-ha-lf box gel-
atine one pint cream, whipped. Boil pineapple and sugar
twenty
minutes ;cool, and add cooled, prepared gelatine. Mix and stir often
while it if setting. When it is almost stiff, add the cream which
has been whipped. Put in a cool place to harden and serve with
a bit of whipped cream on each slice.

Strawberry Pudding.

One-half cup sugar, one egg, one tablespoon of butter, cream
together. Add one-half cup milk, one teaspoon baking powder m

A. B* LINCOLN, Fire Insurance

22

DAINTIES

a stiff batter, a pinch of salt and nutmeg.
flour to make rather
Steam twenty minutes, cut in slices and spread with butter and
Clashed berries well sweetened.

¦

Cracker Pudding.

One cup cracker crumbs, one pint milk,yolks of two eggs beaten
with milk, one tablespoon sugar, one teaspoon lemon extract, three
tablespoons cocoanut ; bake ten minutes ;take out, put on top the
whites of eggs, beat in one cup sugar, one teaspoon lemon extract ;
keep in oven long enough to brown.

French Nightcaps.

Take stale biscuits and cut off the crust. Soak them in milk a
few minutes and fry to a nice brown in butter. Serve withcherry
Cherry Sauce —Cook cherries
sauce.
sweeten and thicken with dessert-spoonful of corn starch.

(Black ones are better), strain,

Angel Pudding.

One pound English walnuts, seven ounces of powdered sugar,
three teaspoons baking powder, mixed with sugar, nine ounces
dates, whites of five eggs well beaten. Break walnuts fine and cut
dates in small pieces, add sugar and whites of eggs last. Bake in
Serve with whipped
moderate oven twenty to thirty minutes.
cream.
Cool Summer Dish.

_ . _

Take one quart currant

juice, a small piece of stick cinnamon,
put on fire. When boiling stir in one-half cup of sago; cook five
minutes and stir all the time;sweeten to taste. Pour in fruit dish,
put in ice box. When cold serve with cream.

_.

Baked Oranges.

Select

small, even-sized oranges. Cut out core or center with a
in pan with sufficient water in which
narrow knife; place oranges
has been dissolved three or four tablespoons of Malaga wine. Baste
Serve with
often. Bake until tender enough for straw to pierce.
game. To serve as relish to wild duck take Florida blood oranges
jelly and
.and bake, filling center of oranges with black currant
sugar, well moistened with lemon juice. Use port wine instead of
are cold, slice and serve with whipped
Malaga. When oranges
cream. Lemon juice and sugar may be used instead of wine.

Whipped Cream Pudding.

Soak one-fourth box of gelatine in half-cup of milk for one hour.
Beat well one egg and add to this one cup sugar. Add a pinch of
to the egg while beating. Scald one cup of milk in double
salt
boiler, add to it the beaten egg and sugar. Cook until smooth and
then add the gelatine.
add two cups of
serving.
whipped cream. This should be made
Sprinkle over it powdered macaroons.

Just before^ it hardens

ten hours before

A- B. LINCOLN, Fire Insurance

DAINTIES

23

SEE THAT YOUR TICKET TAKES YOU BY

The Electric Way

CENTER OF CITYTO CENTER OF CITY WITHOUT CHANGE

Fait, Frequent, Clean, Electric Interurban Service between Battle Creek, Kalamazoo,

Detroit, Laming, Owouo, St. John.

Jackson.

The Beit Way "There and Back" in Southern Michigan

Michigan United Traction Company

Compliments of the

People's National Bank
JACKSON, MICHIGAN

Chartered 1 865

United States Depositary

THE FAMILY

Selected Programs of

High-Class Motion Pictures

YOU PAY FOR THE BEST-SEE IT HERE

24

DAINTIES

Apricot Pudding.

Mix together one pint of flour, three teaspoons of baking powder,
teaspooh of salt, one-half cup of sugar. Rub through a
one-half
cup of milk, one well-beaten egg, and
sieve, and add three-fourths
three tablespoons of soft butter. Spread in a buttered, shallow
pan. Cover top of dough with canned apricots, sprinkle two table-
spoons of sugar, and bake in a moderate oven one-half hour. Serve
hot with cream and sugar or with sauce.
Pudding Sauce.

One cup apricot syrup, two level tablespoons of flour or corn-
starch dissolved in water. Cook and add one-half cup of sugar, a
little salt, one and one-half tablespoons of butter. Flavor to taste.

Marshmallow Pudding.

Lay slices of angel food cake on small plates.

Spread over a
cut in small pieces and
to which
then add
and finish with cream.

mixture made of one pound marshmallows
a littlemilk. Set over a slow fire to melt. Whip cream,
this on marshmallows,
add vanilla to taste.
another
Set aside one hour before serving.

layer of cake and marshmallows

Spread

Fruit Pudding,

Slice together three oranges and four or five bananas, put plenty
of sugar over them. Take two eggs well beaten, and one pint of
milk, sweeten and let come to a boil. Stir in two heaping table-
spoons of cornstarch (dissolved in a little milk),a pinch of salt.
Stir until it thickens, flavor with vanilla, pour over fruit,chill and
serve with whipped cream.

Baked Bananas.

Peel six bananas and lay in a -shallow tin. Take the juice of two
lemons, one cup of granulated sugar, piece of butter the size of an
egg, just water enough to cover. Boiluntil a syrup, then pour over
arid bake twenty-five minutes in a slow oven, basting
bananas
every; little while. When done, bananas will be pink in color.
Serve with roast meats.

Cream Puffs.

Eoil with a large cupful of hot water, one-half a ;upful of butter>
stirring in one cupful of flour during the boiling; set aside to cool.
When cold stir in four eggs, one at a time, do not beat. Drop on
buttered paper, and bake twenty-five minutes in a fairly hot oven.
Serve with whipped cream.

Kisses.

Allow one measuring cup of sifted powdered sugar to the white
of one egg. Beat whites to a froth only. Then begin adding- sugar,
about a tablespoon at a time, beating all the time. Try it and as

A. B. LINCOLN, Fire Insurance

DATXTIES

25

the littledropped willremain stiff, it is ready for baking-.

ooon as
Flavor with vanilla, and add chopped nuts if desired.
(Scrape
teaspoon in small drops
onto letter paper, in flat tins, and bake light brown in moderate
oven from ten to fifteen minutes, and remove from paper.

from a teaspoon with another

Mocha Balls.
One-half cup butter, two cups sugar,

two and one-half cups sifted flour. Bake in long pan so as
in squares when cold. Roll squares
peanuts chopped fine.

three eggs, one cup milk,
to cut
in melted butter and then in

Strawberry Jelly.

Equal parts of strawberry juice and gooseberry juice. To each
pint add one pound granulated sugar. Boil juice twenty minutes,
add sugar, boil five minutes longer.

Peanut Pudding.

Shell freshly roasted peanuts tillyou have one teacupful. Lay
through a food chopper. Out of
aside one dozen and put the rest
for meringue. Boi! one pint
these sift three heaping tablespoonfuls
milk with teaspoonful cf butter and two tablespoons
cornstarch.
Beat one whole egg and yolks of two with a pinch of salt, add five
and the chopped nuts. Add this mixture to
tablespoons
the thickened milk after it is slightly cooled. Bake in buttered
pudding dish twenty or thirty minutes. Beat whites of two eggs
Spread
stiffly, adding two tablespoons
over pudding and sprinkle on the twelve nuts 'halved. Brown
delicately.

sugar and the sifted nuts

sugar

Orange Baskets.

Cut out a piece of each side of the orange,

leaving a strip to
the pulp and mix with
serve for handle over the top,
chopped pineapple and nuts also candied cherries. Fill the shells
and put on spoonful of whipped cream. Pierce a hole through the
handle and run stems of a few violets through them, also sprinkle
few violets over plate.

take out

Strawberries a la Lane.

Put a few whole berries in an ice glass, cover with sweet-

ened cranberry juice and pile up high with whipped cream.

Almond Cream.

One pint of new milk, one cup of pulverized sugar, one-fourth
rose water,
pound almonds, blanched and pounded,
the yolks of four eggs ; stir this over a slow fire until it is of the
then remove it quickly, and put in a dish.
consistency of cream,
to a stiff froth, and
Beat
lay on top.

the whites, with a little sugar added,

two teaspoons

A , -

Apple Snow.

Whites of two eggs beaten to a froth, add two pints of stewed

26

DAIXTIES

apples strained,
one lemon. Beat until stiff.

two small cups of sugar, and the juice and rind of

Bavarian Cream No. 1.

Whip one pint of cream to a stiff froth and set in a colander a
minute to allow the unwhipped portion to drain away.
flavor with
Boil one pint of milk and oop-halfn p-half cup of sugar,
vanilla, then add one-half package of gelatine dissolved in water,
remove from the fire and cool, add the well-beaten whites of four
eggs : as the mixture begins to stiffen, add the cream gradually,
taking care to mix well. Then place in individual molds a teaspoon
of bright jam or jelly;pour the cream on them and set in ice chest
nntil wanted.

Bavarian Cream No. 2.

One quart of berries (any kind), one large cup of sugar, one-half
box gelatine, one-half cup ofcold water, one-half cup hot water,' one
pint cream ; mash the berries with the sugar, let stand until the
sugar dissolves and strain through a sieve ; soak the gelatine one
then add the boiling water, and strain into
hour in cold water,
add the
the berry juice; cool aiid beat until slightly thickened,
whipped cream, and mold in a plain mold, or line the dish with
sponge cake.

A Dainty Dish.

A dainty dish to be served with cake may be made by grating a
to a very stiff
fresh cocoanut, beating the whites of five eggs
froth, adding three large spoons of sugar, and a pint of sweet
cream, whipped until very light.

Florentine Cream.

Squeeze and strain the juice of four lemons, sweeten with one
and one-half cups sugar, dissolve one-half box gelatine and add the
whole to one and one-half pints whipped cream. Set away in molds
to cool.

Orange Jelly.

Ha'f a box of gelatine dissolved in one and one-half pir>+s of
water, juice of six oranges, grated rind of two, one and c,JC-iialf
lemons,
then
strain and put in molds.

two cups sugar; mix well and cook fifteen minutes,

Baked Bananas

and Apples.

Remove the skin from large ripe bananas, put them in a granite
baking pan ;add six tablespoons of water ;bake in a quick oven for
twenty minutes, basting three or four times. Core without paring
six large sweet apples ; stand them in a baking pan ;add one-half
cup water; bake in quick oven for twenty minutes, basting three
or four times. The natural sugar of the apples willdissolve in the
water, and the basting will soften the skin.
the bananas
and apples

Serve

together either hot or cold.
A. B. LINCOLN, Fire Insurance

DAINTIES

The

f

I

—

27

?JLCJIC

SEERY

O'NEIL

SAHELS

CROWN THEATRE

High-Class Motion Pictures Always

Continuous Show Every
Day from 1:30 P. M.

ELLA E. BUTLER

Successor

to Geo. C. McCann

HIGH-CLASS GROCERIES AND DELICATESSEN

FRESH FRUITS AND VEGETABLES IN SEASON

Bell Phone 13

Citizens Phone 116

LOESER & LEHR

GENERAL HARDWARE I MANTELS AND GRATES
| HOT AIR FURNACES

AND STOVES

PAINTS, GLASS AND SPORTING GOODS

215-217 Ea»t Main St. Telephone No. 132

Jackson, Mich.

28

DAINTIES

ICES.

Philadelphia Ice Cream.

One quart cream, one scant cup sugar, flavor. This is the name
applied to all ice creams made with pure cream and no egg. There
are three ways of making this ice cream.
1. Mix the sugar and flavoring with the cream and when th.c
sugar is dissolved strain into the freezer.
2. Whip the cream until you have taken off a quart of froth,
mix the sugar and "the flavoring with the unwhipped cream, strain
into the freezer, and when partly frozen add the whipped cream and
freeze again until stiff.
C. Heat the cream in a double boiler until scalding hot, melt the
sugar in it and when cold add the flavoring. This is considered by
many the best method, as the cream has a rich body and flavor
and a peculiarly smooth velvety appearance. It also prevents the
cream from turning sour. Thin cream is rich enough for ice cream,
but it should be all cream. When milk is used with thick cream,
egg or tiour should be used to thicken the milk.

Pistachio Ice Cream.

Shell and blanch four ounces of pistachio nuts. Pound them in
a mortar, with a few drops of rose water and a quarter of a cup
each of sugar and cream tilllike a fine paste. Make the Philadel-
phia ice cream and scant
the proportion of sugar. Flavor it with
a delicate flavor of vanilla and almond and add the pistachio paste.
Color it a pale green with spinach coloring, by mixing the spinach
sugar with a little of the cream til!smooth. Use enough to give the
desired shade,

then freeze as usual.

Macaroon Ice Cream.

Dry one dozen stale macaroons,

roll or pound them fine and sift,
add them to plain ice cream, flavor with extract of almond; stir
them in when the cream is partly frozen.

Ice Cream.

Two quarts of good cream, one cup and a half of sugar, whites of
two eggs beaten light, yolk of one egg beaten light and strained,
one teaspoon of vanilla. Two quarts of good cream will make
three quarts of ice cream if wellbeaten while freezing.

Vanilla Ice Cream.

Three quarts cream, one and one-half pounds sugar, put the sugar
and half the cream to boil, stir constantly for ten minutes,
take
from the fire and when cold add the remaining cream and vanilla
and freeze. This willserve twenty people.
Ginger Ice Cream.

One-half can of preserved ginger cantons,
two tablespoons of
lemon juice, one pint of cream, one pint of rich milk, one-fourth

A. B. LINCOLN, Fire Insurance

DAIXTIES

29

pound of sugar. Pound ginger to a paste, add lemon juice, mix
sugar and cream,
through a sieve
and freeze. This is very fine.

then add ginger gradually; pass

Peach Ice Cream.

One pint of peaches mashed and sweetened to taste, one pint of
cream, one pint of milk, sweetened, mix milk and cream, put in
freeze five minutes, add two
freezer as soon as it sets, add peaches,
eggs beaten light, freeze hard.

Frozen Cherries.

Make a syrup of two cups of sugar and one quart of water, cook
for ten minutes,
take from the fire and add one quart can of pre-
served cherries; let stand until cool, meanwhile packing the freezer,
put in the fruit and when thoroughly chilled stir very slowly, but
steadily until frozen. If the fruit must
stand some time before
serving, or a large quantity is to be served, it is a wise precaution
to add gelatine in the proportion of two tablespoons
to the amount
given in this recipe. The fruit, when served, should be of the same
consistency
Frozen strawberries may be made as
above with the addition of the juice of a lemon.
In freezing pine-
apple, the juice of two oranges
should be added.

as sherbet.

Fruit Mousse.
or raspberries with sugar and let

Sprinkle strawberries

them
is dissolved and the juice drawn out. Use
stand until the sugar
enough berries to make a pint of juice. Mash them and strain
through fine cheese
cloth;or prepare a pint of pineapple or orange
Soak a quarter of a box of gelatine in
juice and sweeten to taste.
a quarter of a cup of cold water twenty minutes. Pack the freezer,
in ice and salt. Chill a pint of cream and whip
minus the beaters,
thoroughly. Dissolve the soaked gelatine in a quarter of a cup of
boiling water and strain it into the fruit juice. Set the pan in a pan
of ice and stir constantly, as itbegins to thicken stir in the whipped
.When well mixed pour into the mold, cover and let it
cream.
stand three hours.

.
Frozen Fruit.

_

One quart of red raspberries, one pint of sugar,
water and the juice of two lemons ;mash and freeze.

two pints of

three boxes strawberries;

One dozen lemons, one-half dozen oranges, one-half dozen ba-
the lemons and strain,
nanas,
hull and slice strawberries, peel and cut oranges, slice bananas very
thin. Make syrup; one. pound of sugar and one-half pint of watefj
cool thoroughly. Mix.all and add bits of broken ice.
A. 3. LINCOLN, Fire Insurance

squeeze

Lemon Ice.

Six lemons, four oranges,

sweeten, add white of an egg and freeze.
Anticananti.

squeeze

juice into a quart -of water,

30

DAINTIES

Bride.

Boilone-half gallon of sweet milk,beat six eggs well, add to the
eggs two cups of granulated sugar and beat again, add two heap-
ing teaspoons of cornstarch and beat ;then add all three to the hot
milk, and stir until it is as thick as boiled custard, scorch one coffee
cup of sugar in a hot skillet until it is brown.and thin like molasses
(it willlump at first), add this to the custard and stir well; let it
get cold and then freeze. One cup of cream added to the custard
when it begins
to freeze will improve it. Instead of the burnt
sugar, mashed and sweetened peaches may be used.

Fruit Mousses.

Whip a pint of cream very stiff and drain ;mix with it a cup of
any fruit pulp, the juice drained off and the pulp mixed with enough
powdered sugar
to make it of the same consistency as the whipped
cream, a little cochineal added to strawberry or peach mousse gives
it a better color; ,. littlevanilla improves the flavor.
Serve with or without whipped crcan..

Place in a mold and pack in ice and salt for three hours to irteze.

Maple Parfait.

Beat

the yolks of four eggs light, add one cup *>f mapie syrup ;
place over a slow fire, stirring constantly until the egg thickens
enough to make a thick coating on a spoon. Then beat it with a
whip until it is cold, it willbe very light. Then add a pint of
together ; turn into a mold holding
whipped cream ; stir these
three pints. Pack in ice and salt
three or four hours until it is
It should slice down like
frozen.
brick ice cream. This cream can be varied by different
flavoring.
Two ounces of chocolate melted and smoothed with a little cream
is good.

Serve with whipped cream.

Juice of six oranges,

two table-
spoons of gelatine soaked in cold water, add a pint of boiling water,
strain and freeze.

Orange Sherbet.
two lemons, one pint of sugar,

Orange Parfait.

Whip one quart of cream stiff, add one cup of granulated sugar
to one cup of orange juice, and stir until the sugar
is dissolved.
Mix this carefully with the cream, turn into a mold, cover the top
with a sheet of greased writing paper, and put on the lid. Pack
in salt and ice for two hours. Strawberry parfait is made in the
same way, using less sugar if canned fruit is used.

Pineapple Sherbet.

Three quarts water, one and one-half pints of strained pineapple
juice ;the juice off of canned pineapples preferred,
two pounds of
granulated sugar, whites of two eggs ; put all this mixture in the
freezer and let stand ten minutes

to chill,then freeze.
A. B. LINCOLN, Fire Insurance

Niagara

Laundry
"A Clean
Proposition"

152-154

West Cortland Street
BothPhones 177

JACKSON, MICH.

DAIXTIES

31

You will be pleased if you trade at

The
Square
Deal

Staple and Fancy Groceries

Baked Goods

"LIKEMOTHER MADE"

R. S. Howland & Co.

190 West Main St.
Both Phones 224

THE MOST FOR YOUR MONEY AT

The Model Meat Markets

307 Greenwood Aye.

11 9 North Mechanic St.

GEO. W. HAUCK, Proprietor

Weeks Drug Stores Co.

148 West Main Street

Both Phones 174

The Rexall Store

32

DAINTIES

Pineapple Ice.

One pineapple or one can grated pineapple,

juice of two lemons,
two cups of sugar; make a syrup and pour over the lemon and
pineapple, let cool and add one and one-half pints of water. Freeze
a few minutes and then add the wellbeaten whites of two eggs.

Strawberry Ice.

Mash two quarts of strawberries with two pounds of sugar, let
stand an hour or more, squeeze in a straining cloth, pressing out
all the juice, add an equal measure of water ; when half frozen add
the beaten whites of eggs in the proportion of three eggs to a quart.

Iced Rice Cream.

Put half a cup of rice on to cook, after washing inboiling water ;
through a fruit press or wire sieve,
cook until rice is tender. Put
and return to saucepan. Beat four egg yolks with one cup of sugar
until light; mix with rice. Remove
from fire; when thick flavor
with oranges ; set away to cool. When cold set in freezer until
nearly frozen. Then stir in a quart of whipped cream. Serve with
oranges cut inhalf.

Watermelon Ice.

Remove seeds

from a ripe watermelon and with a fork or spoon
chop lightly into small pieces. Add the juice of one lemon and
one-half pound of powdered sugar. Put mixture in freezer and
freeze as you would ice cream, turning slowly for fifteen minutes,
when it willbe like snow. Serve in tall glasses or ice cups.

BEVERAGES.

Currant Shrub.

Boil currant

juice five minutes with loaf or crushed sugar, 1lb.
to one pint of juice. Stir constantly while cooling, and when cool
bottle it. A spoonful or two in a tumbler of water affords a re-
freshing beverage.

¦

Italian Lemonade.

One dozen lemons, one-half

can shredded

pineapple,

one-half dozen oranges, and one-half pound of candied cherries
two gallons of water. Sweeten to taste.
Orangeade.

Four oranges, one small lemon, and three-fourths cup of white

juice of
to

sugar to three pints of water.

Raspberry Shrub.
Four parts of red «r black raspberries

to one quart
of cider vinegar. Let stand over night or longer. To each pint of
juice add one pound of sugar. Boil twenty minutes. Bottle and
keep in a cool place. Serve with cracked ice or use in lemonade.

(mashed)

A. B. LINCOLN, Fire Insurance

DAINTIES

33

Shrub of Nectar.

To one quart of fruit or berries put enough of cider vinegar

to
cover and let stand over night ;then press and strain. To one quart
of juice add two pounds of sugar. Boil a few minutes and bottle
when hot.

Sherbet.

One-half dozen lemons and two oranges

fine), one-half pint grated pineapple, one-half
ries or strawberries
white sugar, or sweeten to taste; lump or grated ice.

(peeled and chopped
teacup red raspber-
(mashed), one-half gallon water, one pound of

Fruit Punch.

One cup of strained lemon juice, one cup of strained orange
two quarts of water, one

juice, two and one-half cups of sugar,
can of cherries or any fresh fruit in season.
Castalian Punch.

One can grated pineapple, four cups sugar,

cups boiling
water, one cup strong freshly made tea,
juice
of six oranges,
two cups strawberry juice, one cup maraschino
cherries, six quarts water, a few sprigs of mint, small clusters of
Delaware grapes. Boil pineapple,
cups water
together for ten minutes. Cool and mix all together.

juice of five lemons,

sugar and three

three

Bruise fiftymint leaves,

Mint Punch.
juice of twelve oranges, one cup Canton
ginger, water
from one-eighth pound Canton ginger,
cooked in water with ten cloves, three sticks cinnamon, four pounds
in small bits. Mix,cool and pour over
sugar;
cracked ice.

tear mint leaves

strained

Barley Water.

Thin barley water well iced and flavored with lemon is frequent-
ly served at luncheon. To prepare it,put a heaping tablespoon of
barley into a bowl and cover with two or three quarts of boiling
water. When it is cold, strain and add lemon juice. Use nutmeg,
too, if desired.

Mock Champagne.

Pour

An old time recipe for a summer drink is made
Slice a large lemon and bruise an ounce of ginger root.
two quarts of boiling water over this and stand it away
until cooled to a blood heat. Add an ounce of tartaric acid and
half a yeast cake and put in the sun for a day. At night put it in
bottles and fasten the corks down with wire. It willbe ready for
use in two or three days. Serve with cracked ice.

follows:

as

To a bottle of the extract add six quarts of water, an ounce of

Jamaica Ginger Beer,

A. B. LINCOLN, Fire Insurance

34

DATXTTES

DAINTIES

35

cream tartar, and two cups of sugar. Stir until the latter is dis-
solved. Grate the peel of two lemons
into it and heat it blood
warm. Put in a quarter of a yeast cake dissolved in a little water.
Stir up thoroughly and bottle. The corks will need to be wired
down. The beer willbe ready for use in five days.
Is a pleasant
drink on a hot day if mixed with cracked ice.

Currant Water.

Is a refreshing beverage that is easily prepared. Simmer a pint of
the fruit in a quart of water,
to which a tablespoon of powdered
sugar has been added. Cool, strain, and serve with cracked ice, a
slice of lemon and a few fresh currants.

Tea Lemonade.

Make some weak lemonade

and weak tea ; combine them and
sweeten to taste. This can be made and kept on ice for several
days by making strong tea and a strong lemonade and diluting to
taste as they are used.

Sassafras

Shrub.

To one pound of sassafras

root boiled in two gallons of water,
add one pint of New Orleans molasses,
rind of four lemons, one-
fourth pound of cloves, one-fourth pound of stick cinnamon, cover
with cheese cloth, and let stand in a cool place five days, strain, add
one-fourth pound tartaric acid and bottle. To serve, place one-
fourth teaspoonful carbonate of soda in one-half glass water and
chipped ice, stir, pour in one-fourth glass of shrub and drink while
effervescing. A fine drink for spring mornings before eating.

Almond Milk.

Blanch two ounces of almonds, half ounce of bitter almonds, and
pound them with two ounces of granulated sugar and one table-
spoonful of orange flower water in mortar, adding a few drops of
too much oiliness. When the mixture looks
water
creamy and smooth, pour it into a basin ;add one pint of cold water
and stir well with a silver or wooden spoon. Leave two hours in a
cool place ;strain and keep it on ice tillrequired. Almond milk is
served with an equal amount of water.

to prevent

Italian Chocolate.

Into the yolks of three eggs stir one-half pint of granulated sugar
for twenty minutes, or until it is white and frothy—for the success
largely upon the amount of stirring ex-
of the chocolate depends
pended upon the eggs.

Grate one-fourth cake of Baker's chocolate into one pint of water
and let it come to a hard boil, then pour onto the eggs, holding it
high and pouring, strongly stirring all the time. The eggs are t<?
be stirre/ not beaten.

,

A. B. LINCOLN, Fire Insurance

36

DATXTIES

Meringued Coffee.

Place ineach cup the desired amount of sugar and a spoonful of
boilingmilk. Pour in the coffee and lay on a tablespoon of whipped
cream, sweetened and flavored with vanilla, and gently stir through
once.

CANDIES.

French Fondant.

White of one egg, one tablespoon of cold water. Mixwater and
egg together and gradually add one and one-half pounds of XXXX
confectioners'
sugar, or enough to make dough to mold. Procure
pure vegetable coloring from your druggist. You can make fondant
any desired color. This is the body for all cream candies. Knead
well, and mold to size wanted.
Place nuts, candied cherries or
dates on top, and let stand several hours.
Boiled Fondant.

Use the desired amount of sugar and enough water to dissolve.
Boil until a spoonful dropped in cold water forms a firm ball, not
crisp. Pour it in a dish and set aside. When it begins to cool
nicely beat
to a cream, mold into a loaf and set away to ripen.
Chopped nuts, candied cherries,
figs, dates, etc., may be used to
make a variety of candies.

Chocolate for Dipping.

Break up a cake of Baker's chocolate in a bowl and set it in a pan
of boiling water to melt. Dip each piece of candy in the melted
chocolate

and lay it on a paraffine paper to dry.

An excellent fruit candy is made by mixing with plain fondant,
chopped raisins, figs, citron and nuts of various kinds. Mold this
into a loaf and slice as you would bread.

Fruit Cream.

Butterscotch.

One cup sugar, one cup New Orleans molasses,

cup
butter, one tablespoon vinegar ;boiluntil it is brittle when tried in
cold water. Cool about one-eighth of an inch thick in wellbuttered
pans ;cut in pieces about
three by one inch and wrap in paraffine
paper.

one-half

Butterscotch.

Two cups of brown sugar, one-half cup of butter, enough water
two tablespoons of vinegar, a little soda ; boil until
and when almost cool mark in

in buttered pans

to dissolve,
brittle. Pour
squares.

Chocolate Caramels.

Take four ounces of cholocate, put into a saucepan with one-half
tea cup of water and dissolve ;then add three pounds of sugar, one-
half pint of cream, and one small teaspoon cream tartar ;stir slowly

A. B. LINCOLN, Fire Insurance

DAINTIES

37

until it willcrack; when done pour in buttered pans and mark off
in squares.

Chocolate Caramels.

One cup of grated chocolate, one cup of milk or cream, one cup of
molasses, one cup of sugar, butter size of an egg, boilabout an hour,
turn into buttered pans and mark in squares before it gets cold.

Candied Flowers.

Candied flowers may be used most effectively as a garnish or dec-
jellies, etc. When
orative for Bavarian creams", mousse,
for an example, candied
desserts
violets used as a garnish are very pretty; green jelly a la Russe,
use candied rose leaves. The candied petals of the orange blossom
give a peculiar flavor to tea.

are colored as a violet mousse

ice cream,

Put them into the tea just before pouring the water over the
leaves, and when it is served add another petal to each cup. It is an
expensive, but very delightful way of serving a popular beverage.
Serve whipped cream in cups with violets or rose leaves beaten in
them.

Candied Violets.

Dissolve one cup sugar in water and boil until it threads from the
spoon.
fresh
double violets and dip them in the syrup and then sprinkle them
with fine granulated sugar. Lay away in dry sugar.

Set aside until it becomes

just a little cool. Take

Candied Rose Leaves.

Select heavy, velvet rose petals and prepare

them in the same

way as the violets.

Candied Mint Leaves.

Select

large fresh mint leaves, get the tender ones, lay them on
ice to crisp. Candy the same as violets and rose leaves. Serve with
after-dinner bon-bons.

Candied Fruits.

Make a fondant as follows: Stir two cups of granulated sugar
and one-half cup of water over the fire until the sugar is dissolved ;
is a soft wax when tried in
boil without stirring until the sugar
cold water; turn into a greased platter and stir rapidly until it is
like a creamy white candy. Put the fondant into a double boiler,
add flavoring and stir until it melts. Dip the fruit in this and put
aside to cool.

Soft Maple Caramels.

One cup maple syrup,_one-half

lump butter. Boil
until it will form a soft ball when dropped in cold water. Let
stand until cool, then beat to a cream. Put inbuttered tins and cut
in squares.

cup cream,

A. B. LINCOLN, Fire Insurance

38

DAINTIES

COME TO

Adams and Hinkley Bakery

223 W. Main Street

When you need plain or fancy baked goods. We can furnish you

with Chocolate E Clairs Cream Puffs, Kisses, Macaroons,

Patty Shells, Pies and Cakes

of every kind.

Bread and Rolls. Special orders

receive prompt attention. Try Us.

STORE

186 West Main Street

Bell Phone 777

Citizena Phone 888

GREENHOUSES

Opp. Mt.Evergreen Cemetery

Greenwood Ayr.
Both Phones 126

Clara Brown &Co.

FLORISTS

186 West Main Street

JACKSON, MICH.

WEBER & BOSSONG

PROPRIETORS PENINSULAR MARKET

Wholesale

and Retail Dealers in

Fresh, Salt and Smoked Meats, Lard and Sausage

Poultry and Game in Season

Both Telephones 273

218 East Main Street

Citizen. 472

BETTER PLUMBING

Bell 879

E. R. LINK

Plumbing—Heating

214 West Cortland Street

DAINTIES

Maple Caramels.

39

Two cups maple syrup, two tablespoons glucose, butter

the size
of a large hickorynut; boil tillit hardens in cold water; add imme-
diately one-half cup of rich cream and boil until it again hardens
in
water, stirring now all the time as itburns easily ;cool about
three-
fourths of an inch thick in well buttered pans ;when firm enough,
cut into small squares and wrap in paraffine paper.

Are made as above, using white sugar instead of molasses

flavoring with vanilla to taste.

and

Vanilla Caramels.

Nut Caramels.

Same as vanilla caramels, only add two cups of nut meats just

before removing from fire.

Crolines.

One pint sugar, lump of butter size of hickorynut, enough water
to dissolve. Boil to a soft wax;remove from fire and pour in one
pint of nuts and stir tillit sugars.

Hickorynut Candy.

One cup hickorynut meats,

two cups sugar, half cup water; boil
sugar and water without stirring until thick enough to spin to a
thread ; flavor to suit taste, set in cold water, stir quickly until
white then stir in the meats ; turn in flat tins and when cool cut in
squares.

Ground Peanut Candy.

Three cups granulated sugar, put in a skillet, without any water,
fire to melt gradually, stirring all the while ;
set over a moderate
when the sugar is thoroughly melted, add one tea-cup of ground
peanuts, mix thoroughly, add butter the size of a walnut, stirring
all the while, then pour into greased pans.

Fudge.

Two cups of granulated sugar, one cup of rich milk, one-fourth
suits. Have the nuts ground before you begin the candy part ;po»r
(grated), small piece of butter. Boil to-
cake of Baker's chocolate
gether and stir while boiling, until it willball in cold water.
Beat hard when taken from the fire ;pour in buttered tin or por-
celain, and cut in squares while stillwarm.

Fruit Fudge.

Is made the same as plain fudge and by adding just before taking
from the fire one-half cup of seedless raisins that have been soaked
in hot water for a few minutes, and one-half cup of nuts. Beat hard
and pour in tins.

After-Dinner Mints.

Two cups granulated sugar, one-half cup water. Boil five min-
utes ;flavor with peppermint; stir until thick and creamy, and drop
on paraffine paper.

A. B. LINCOLN, Fire Insurance

40

DAINTIES

Wintergreen Mints.

Make same as peppermints, using a few drops of oil of winter-

green to flavor and a few drops of pink coloring.

Candied Ginger.

Boil Canton ginger root until tender changing water six times.
To one pound of ginger add one pound of sugar, boiluntil it threads
from the spoon, roll ginger in sugar and pack in stone jars.

Ice Cream Candy.

Two pounds granulated sugar, one-fourth cup of vinegar, one cup
water ;let boil until some dropped in cold water willharden. Put
in small piece of butter and pour in tins to cool. When cool, flavor
and pull until white.

Cocoanut Cream Candy.

Grate half-pound cocoanut, boil half-pound granulated sugar with
milk of cocoanut and two tablespoons of water; boil them until a
little of the candy dropped in cold water makes a soft ball, then stir
in the cocoanut ;keep stirring until the candy begins to look white ;
and boilagain.

ifyou stir too long it willcrumble —if it should, add a gillof water

Marshmallows.

To one pound of XXXXgranulated sugar add one-fourth pound
gum arabic, dissolved in one quart of water. Put in granite pan
over a slow fire, stir constantly until it is about as thick as molasses ;
add the well-beaten whites of eight eggs; flavor with vanilla; stir
until it does not stick to the fingers. Pour into a pan dusted with
cornstarch and as it cools mark into squares.

"With a sharp knife cut dates and remove seeds. Cut one-fourth
of an English walnut and fold in date, then rollin granulated sugar.

Stuffed Dates.

Stuffed Dates.

Nut Candy.

May also be made by fillingwith fondant and nuts or just

the

plain fondant.

Two pints of sugar, small lump of butter, pinch of salt, one-half
pint water ;boil tillhard when tried in water. Pour over a thick
layer of nuts spread over a well buttered pan.

Shell and blanch the almonds, butter and salt almonds; put on

shallow tin and brown in moderate oven.

Salted Almonds.

CAKES.

Whites of sixteen eggs, one pound pulverized sugar, one-half
pound flour, one teaspoon of cream tartar; sift the flour, sugar and

Angel Food.

A. B. LINCOLN, Fire Insurance

DAINTIES

41

cream tartar six times,
then sift into the stiff beaten whites. Bake
in a moderate oven forty minutes. Never fails if accurately made.

Angel Food.

Whites of eleven eggs, one and one-half cups of granulated sugar
sifted once, one cup of flour sifted with one teaspoon cream tartar
four times, one teaspoon vanilla. Bake in an ungreased pan forty
minutes. When done invert pans on two cups, and let stand until
cake is cold.

Devil's Food.

One-half cake of Baker's chocolate, one-half cup milk, one cup
sugar, yolk of one egg; cook this over boiling water until thick,
then set aside until cool; for the rest of the cake, one cup of sugar,
one-half cup of butter,
cup of milk, three
teaspoons baking powder, two and one-half cups of flour. With this
mix the parts previously cooked.

three-fourths

two eggs,

Devil's Food.

Two eggs,

two cups brown sugar, one-half cup sour milk, two
and one-half cups flour, one-half cup butter, add one-third cake of
chocolate in a bowl; pour one-half cup of boiling water over one
teaspoon of soda. Filling: Two cups brown sugar, one-half cup
sweet milk, vanilla to flavor, a lump of butter.

Almond Cake.

cup of milk, one-half cup butter,

Whites of four eggs, one and one-half cups of powdered sugar,
two cups of flour,
three-fourths
two teaspoons of baking powder sprinkled over the whites of eggs
added last; bake in two layers and make a filling. Filling: One
egg beaten stiff, on?, cup granulated sugar and add one-fourth cup
from a fork. Pour over the egg
water. Let boil until it threads
gradually and beat well, add one-half pound chopped almonds,
(blanched) and flavor with vanilla.

Almond Dressing.

cream,

One cujj sour

blanched and powdered,
together, flavor with vanilla. Beat sugar and eggs
cream, flavoring, almonds and then cook.

one cup sugar, half pound almonds,
the whites and yolks of three eggs beaten
together, add

Bread Cake.

One cup yeast batter, one-half cup butter, one cup sugar, one egg,
one and one-half cups flour, one cup raisins, one teaspoon of soda
in one tablespoon of warm water, one teaspoon each of cinnamon,
cloves and allspice. Mix,let raise two hours, bake one hour. Cook
and seed the raisins before using.

Cream together two cups powdered sugar, one-half cup butter,
stir in the whites of six eggs, not beaten, one cup of sweet milk,

Caramel Cake.

A. B. LINCOLN, Fire Insurance

42

DAINTIES

Furniture

Spring Opening Sale

showing and
Today we announce
our marvellous
spring opening sale of furniture, carpets,
rugs, stoves,
china cut glass and silverware —every thing to furnish
your house beautifully at challenge prices. Allthe new
styles are shown here ;the new ideas and latest creations
furnishings. We issue a special
in house
invitation to
those who are about to begin housekeeping.

YOU ARE INVITED

to call and inspect
pare and ask all the questions you wish.

these things, note the prices, com-

of

Thousands

things are here ready for you to see.
just now you will
Though you are not ready to purchase
find what you want and where to get it when you are
ready. Remember
our location is corner of Mechanic
and Cortland Sts., Jackson, Mich.

OALLUP=-LEWIS

DAINTIES

43

three cups of flour (sift before measuring), and two teaspoons of
baking powder. Filling: Take one pint of maple syrup and half a
cup of sweet milk, boil until Hke wax (not too hard), a small lump
of butter. When done beat tilllight.

Cream Cake.

Three eggs, one and one-half cups of flour, one cup of sugar,
two large spoons of water, one teaspoon of cream tartar, one-half
of soda, or two of baking powder. Cream for cake : One-half pint
of milk or cream, one-half cup of butter, two eggs, one cup of sugar
two large spoons of cornstarch,
cook until thick, spread between
cake.

Comstarch Cake.

One cup of butter, two cups of sugar, one cup of cornstarch, one
cup of sweet milk, two cups of flour, whites of six eggs beaten to a
stiff froth, two teaspoons baking powder.

Cream or Custard Cake.

Six eggs,

three cups

sifted flour, two cups

two table-
spoons of cold water, two teaspoons of baking powder in the flour
and sift again: flavor with vanilla: bake in a quick oven. Filling:
One pint of milk, one cup of sugar, one-half cup of butter, two eggs
well beaten,
two large spoons of cornstarch ; flavor with lemon.
Cook until th:ck, and spread on the layers before quite cold.

sugar,

Cinnamon Drops.

One egg, one cup of sugar, one cup of molasses, one-half cup of
butter, one cup of water, two teaspoons of cinnamon, one heaping
five cups of flour. Bake in gem cups ;fill haff
teaspoon of soda,
full.

Composition Cake.
Two cups of butter, three curs of sugar,

five cups of flour, five
egcrs, one cup of milk, one teaspoon of dissolved saleratus,
two
tablespoons of blackberry juice, one pound of raisins, half a nut-
to a cream, beat the eggs and
meg grated ;stir the butter and sugar
add to it,then the nutmeg and saleratus,
lastly the raisins which
must be seeded and chopped. Line the pans with well buttered
in the mixture and bake in a moderate oven ; add
naper. Pour
one-fourth oound blanched and chopped almonds.

Coffee Cake.

Five cups of flour, one cud of butter, two cups of sug:ar, one cup
raisins,
of molasses, one cup of coffee, one-half pound of seedless
three eg^gs. one
one-half pound currants, one-fourth pound citron,
teaspoon of cinnamon, one-fourth teaspoon of cioves, one teaspoon
of soda.

Dolly Varden Cake.

Three esfgs, two cups of sugar, one-half cup of butter, one cup c:
milk, three cups of flour, three teaspoons of baking- powder; divide
the above, and add two tablespoons of molasses, one tablespoon of

A. B. LINCOLN, Fire Insurance

44

DAINTIES

cinnamon, one tablespoon of nutmeg, one tablespoon of cloves, one
cup of seeded raisins; bake in two layers, jelly between and icing
on top layer.

Duchess Cake.

Two cups of sugar, one cup of buttei\ yolks of eight eggs, stir in
two at a time, one cup milk, pinch salt, juice of one orange and
three cups of flour, five cents' worth of citron
pavi of rind grated,
fine and dusted with flour, two heaping teaspoons of
chopped
baking powder.

Evanston Chocolate Cake.

Two ounces of Baker's chocolate, four eggs, one-half cup of milk,
one teaspoon of vanilla, one-half cup of butter, one and one-half
cups of sugar, two teaspoons of baking powder, two cups of flour;
dissolve the chocolate in five tablespoons of boiling water. Beat
the butter to a cream, and gradually add the sugar, beating all the
then the milk, then the melted
while, add the yolks, beat again,
chocolate and flour; give the whole a vigorous beating; beat
the
whites to a stiff froth and stir in carefully, add vanilla and baking
powder. Mix quickly and lightly. Bake in a moderate oven forty-
five minutes.

Chocolate

Icing.

One cake of grated chocolate, one cup of powdered sugar,

five
tablespoons of cream, lump of butter size of an egg ;boil until thick ;
flavor with vanilla.

Ginger Loaf Cake.

One cup sugar, one cup butter and lard mixed, five eggs, beaten
one tablespoon of ginger, one tablespoon of ground
separately,
cinnamon, cloves, one spoonful of salt, one pint N. O. molasses,
one-half cup boiling water, one tablespoon of soda, putting half in
the molasses and half in the water,
flour enough to make stiff
batter.

Ginger Snaps.

One pint of molasses, one cup of brown sugar, one cup of lard
and butter mixed, one tablespoon of soda,
of
ginger, pinch of salt, let them come to a boil, then cool and mix
in enough flour to make your dough stiff, just as stiff as you can
roll,and very thin. Cut and bake.

two tablespoons

Hickorynut Cake.

Two cups sugar, scant

cup butter, one cup sweet
milk, three cups flour, three teaspoons baking powder, one and one-
half cups chopped raisins, one pint of chopped kernels, whites of
six eggs. Flour the raisins and kernels. Bake one and one-half
hours.

three-fourths

Jelly Rolls.

Four eggs, one cup sugar, one cup flour, one teaspoon baking

powder, flavoring. Bake thin, spread with jelly and roll.

A. B. LINCOLN, Fire Insurance

DAINTIES

Lemon Drops.

45

One-fourth cup of butter, one cup powdered sugar, one-half cup
milk, one and one-half cups of flour, two teaspoons of baking
powder, two eggs, one lemon ; grate the rind into the cake,
the
juice in the icing made with powdered sugar, with whites of two-
eggs beaten light, sugar stirred into them. This quantity makes
one and one-half dozen cakes baked in small gem pans.

Lemon Jelly Cake.

sugar,

Two cups

two-thirds cup of butter, one of sweet milk,
three and one-half cups of flour, two heaping teaspoons of baking
powder, whites of six eggs, flavor to taste ;beat butter and sugar to
cream, add milk and flour, baking powder, and lastly add the
to a stiff froth. For the yellow mix the same as
whites beaten
white, using the yolks (instead of whites), and four cups of flour.
Filling: Two eggs, one cup sugar, one large lemon grated,
three
tablespoons of water, beat
together, stir constantly while boiling.

Marshmallow Cake.

sugar,

Two cups

two-thirds cup butter, one cup sweet milk,
flour, three teaspoons baking powder, and whites of
three cups
seven eggs ; flavor with vanilla. Filling: Pour over four cups of
sugar one-half pint of boiling water and boil until it will string
from the spoon ;pour it over the whites of four eggs, beaten to a
froth, and stir until cold; then add a scant half teaspoon of citric
acid, powdered and dissolved in two teaspoons of vanilla. Before
using, stir in a teaspoon of baking powder. Spread thick between
layers.

Molasses Raisin Cake.

Half cup brown sugar, half cup butter, one cup N. O. molasses,
one teaspoon each of cinnamon, ginger and cloves, two teaspoons
soda, one cup boiling water, three and a scant one-fourth cups sifted
flour, two eggs, one pound of raisins ;cream the butter and sugar,
add the molasses,
two cups of flour and the boiling water,
in which the soda, has been dissolved, beat well,add the rest of the
flour and beat again, and then add the eggs ;the last thing before
baking, add the raisins, seeded,

chopped and floured.

spices,

Orange Cake.

One and one-half

cups of sugar, one-half cup of butter, one of
milk, whites of five eggs, two teaspoons of baking powder,
three
and one-half cups of flour. Bake in layers. Icing: To one cup of
sugar add the grated rind and juice of one orange, and white of one
tgg beaten to a stiff froth ; stir well and put between the layers
while they are hot.

One Egg Cake.

One cup of sugar, one heaping-

tablespoon of butter, three-fourths

A. B. LINCOLN, Fire Insurance

46

DAINTIES

cup sweet milk, one ana -one-half cups of flour, one egg, two tea-
spoons of baking powder, flavor to taste. This is good cake.

Quick Tea Cake.

One and one-half cups sugar, one cup milk, one-half cup butter,

three cups flour, three teaspoons of baking powder.

two eggs,

Snowflake Cake.

One cup of butter, three cups of white sugar,

three and one-half
cups of flour, half cup of sweet milk, whites of ten eggs, one heap-
ing teaspoon of baking powder; stir in the flour quickly, bake in
Icing: Whites of three eggs, one pound powdered
three tins.
sugar; spread icing, then sprinkle cocoanut on each layer.

Velvet Sponge Cake.

Two cups sugar, one cup boiling water, two and one-half cups
flour, six eggs, leaving out the whites of two, one teaspoon of bak-
ing powder; beat
fifteen
minutes, add the beaten whites, and the cup of boiling water just
before the flour; flavor and add baking powder last.

the yolks a little,add the sugar and beat

Vanity Cake.

One and one-half cups sugar, half-cup butter, creamer, one-half
cup milk, one-half cup cornstarch, one and one-half cups flour, one
teaspoon baking powder, whites of five or six eggs. Bake in two
pans. Use icing composed of one cup granulated svtgar,
twelve
tablespoons of cream ;boil until when dropped in cold water will
harden like wax; flavor with vanilla and stir until it begins
to
thicken.

White Sponge Cake.

One tumbler sifted flour, one and one-half of powdered sugar, one
heaping teaspoon cream tartar and a little salt ;sift all together ;
beat the whites of ten eggs and stir very carefully into flour and
sugar until well mixed. Bake carefully in a moderate oven, in a
good-sized pan with an opening in the center ;flavor with extract
of lemon and put it into the whites of the eggs.

White Mountain Cake.

Two cups white sugar, one-half cup of butter, one cup cornstarch,
two cups flour, one cup milk, two teaspoons baking powder, whites
of seven eggs, one spoon vanilla ;cream sugar and butter, add by
degrees
the milk, then the cornstarch and baking powder should
be wellmixed, add the well beaten eggs last. Bake in jelly tins in
moderate oven ;do not let brown as the whiteness
is the beauty of
the cake. Use white icing.

Yellow Lady Cake.

One cup butter, two cups powdered sugar, one cup milk, three
cups flour, three teaspoons baking powder, yolks of six eggs beaten
very light. Bake one and one-half hours.

A. B. LINCOLN, Fire Insurance

DAINTIES

47

Infants' Wear, Leather Goods, Neckwear, Stationery, Place Cards,

Yarns, Needle Work, Jewelry, Frillings, Handker-

chiefs, Favors, Tables, Novelties.

EVA B. HERRINGTON

229 West Main Street

JACKSON, MICH.

Bell Phone

1 638

Opposite Commonwealth

We wash everything
but the baby

Wolverine Laundry Cd.

132-134 West Pearl Street

Both Phones

A. C. TAWSE, Manager

EMILY O'BRIEN

LADIES' HATTER
and CORSETIERE

1 70 West Main Street

JACKSON, MICH.

BELL PHONE 394

48

DAINTIES

Fruit Cookies.

Two cups pulverized sugar, one cup butter or lard, one-third cup
sweet milk, three eggs, one teaspoon soda dissolved in milk, one-
fourth pound citron, one pound seeded

raisins ; spice to taste.

Marguerites No. 1.

Fifteen teaspoons powdered sugar, whites of five eggs well beat-
en, and the sugar stirred in; add one-half pound of nuts chopped
fine, spread on square wafers and brown inoven. Nice served with
tea, coffee or chocolate.

Marguerites No. 2.

White of one egg. One cup sugar, enough water to moisten and
boil until a soft ball can be made. Then pour slowly over the
well beaten egg, beating all the time. Stir thick with shelled En-
glish walnuts chopped fine, and spread over salted wafers ;place in
oven to brown.

Macaroons.

One-half pound nuts, one-half pound sugar, whites of two eggs,
one-half teaspoon bitter almond, one-half
teaspoon nutmeg. Pound
the meats of the nuts in a mortar with a littlerose water. Beat
the
eggs very light, then add the sugar, nuts and flavoring, drop on
papers and bake thirty minutes in a cool oven.

Meringue Shells.

The whites of two eggs, beaten until it will not slip out of the
bowl, fold into it gently three ounces of powdered sugar. Fill a
tablespoon with the mixture and turn onto a sheet of white paper
placed on a board slightly damp,
the molds should be oval likehalf
an egg. Put them in a very cool oven for fifteen or twenty minutes,
then open the door and leave them ten minutes longer, the idea is
to make the crust as thick as possible, which is done by the long,
slow drying; if firm enough to remove from the paper, do so and
remove the moist center very carefully, and when cold fillthem
and whipped solid, then put to-
with cream,
gether ;they should be over full,and the cream show between the
sides.

flavored, sweetened,

Eclairs.

Put one cup boiling water and half cup of butter

in a large
saucepan and when it boils turn in one pint of flour. Beat well.
When perfectly smooth and velvety to the touch, remove from
the fire, and as soon as cold break into it five eggs, one at a time,
beating hard.
'-When the mixture i= thoroughly beaten (it willtake about twenty
in oblong pieces about four
minutes), spread on buttered sheets
inches long and one and a half wide. These must be about four
inches apart. Bake in a quick oven for twenty-five minutes. As
they are done ice with vanilla or chocolate frosting. When
soon as

the icing is cold, cut the eclairs on one side and fillthem. -Make an

A. B. LINCOLN, Fire Insurance

DAIXTIES

49

icing with the whites of two eggs, and a cup and a half of powdered
sugar. Flavor with one teaspoon vanilla extract. Open the eclairs,
and fillthem with cream whipped to a stiff froth.

Dover Cake.

One-fourth cup butter, one-half cup sugar, one cup flour, one-
fourth cup sweet milk, two eggs, one level teaspoon baking powder,
teaspoon rose water, or the juice and rind of one-half
one-half
lemon; cream butter and sugar; mix with the yolks beaten light;
then add the beaten whites. Beat well and bake in a square pan.
This cake should be made the day before using.

Pineapple Cake.

One cup butter creamed with two cups of sugar, one-half cup
milk, six eggs, whites and yolks beaten separately,
three cups of
flour sifted with two teaspoons of baking powder ;mix well and
bake in jelly tins. Make thick boiled icing, in which squeeze
the
juice of one orange. Spread thickly over the layers of cake and
sprinkle with grated pineapple.

Cheap Fruit Cake.

One cup brown sugar, one-half cup butter, one egg, one cup N.
O. molasses, one cup strong black coffee,
three cups flour,one tea-
spoon each of all kinds of spices, one teaspoon of soda, one cup
chopped raisins, one-half cup currants, one-half cup of citron.

Fruit Cake.

Two pounds raisins, seeded, one pound each of dates, currants,
citron and almonds, one cup N. O. molasses,
two cups brown sugar,
flour, four eggs, one nutmeg, one
one cup butter, four pounds
tablespoon cloves, one tablespoon cinnamon, one tablespoon baking
powder. Bake slowly three hours.

MEXICAN DISHES.

Hot Tamales.

Add to one quart of boiling water or soup stock, one tablespoon
of salt, and enough corn meal to make a stiff mush. Cover and
set aside. Soften clean corn husks by putting in hot water. Take
two large red, dry chilipeppers ;remove seeds and pour hot water
in pan over the fire with
over peppers to soften. Toast
six pepper corns. Add to softened chilipulp, and pound to a paste
in a mortar. Add garlic and onions if desired and enough water
to make a pint of liquid. Cut up a fat piece of raw beef or mutton
into pieces an inch and a half or two inches long, and a spoonful of
mush, flatten it out and put in center a teaspoon of chili sauce and
one piece of cut meat, fold up, roll in corn husks and tie. Put in
kettle and steam four hours. Serve hot.

the seeds

A. B. LINCOLN, Fire Insurance

50

DAINTIES

Calabaza Dulce.

Wash a firm yellow squash and cut in pieces about

two inches
square without peeling. Lay in a large granite kettle and covei
the kettle with
with a hot syrup made from brown sugar. Cover
clean squash leaves and cook slowly until squash is well done and
syrup is thick. The Mexicans add the seeds
Mexican Chocolate.

to the syrup.

To one cup of hot milk add a square of dissolved chocolate, sugar
to taste, and set over fire. Beat with egg beater until milk boils.

Chicken Curry.

Boil chicken until tender,

remove from "water and brown in
butter. Fry a thinly sliced onion in butter, add one tablespoon
(heaped) of flour, one tablespoon curry powder, stir until smooth,
add one pint hot water. Pour this sauce over chicken and simmer
one-half hour. Serve with rice.

Indian Curry.

Proceed as before and when the chicken is browned mix dry one
teaspoon sugar and one of curry powder, one tablespoon flour and
sift over the meat. Stir until the meat is thoroughly coated with the
po>r:!cr ;add '.r~s or three sour apples, cut in eighths but neithc
cored nor peeled,
the juice of one-half lemon and two ounces ot
raisins ;add one pint hot water, cover closely and simmer one hour.

Hot Tamales.

Grind boiled veal or chicken, two red peppers,

two onions. Add
salt to taste and enough cayenne pepper to make it very hot. Fill
corn husks and serve.

Chop Suey.

Take one cupful of chopped chicken, one-half cup of sliced veal,
two sliced onions, one-half cup diced celery, one-half
cup mush-
rooms, one tablespoon butter. Mot together and smother until
cooked, and then add one tablespoon of Chinese suey sauce. Season
with salt and pepper.

A. B. LINCOLN, Fire Insurance

SCHAFER &RIGGS

Odorless Dry Cle

Jackson Fish & )ysi

O'Connor- -Farre

oany

saw**1*

JACKSON CITIZEN PATR

Spring Calls for Dishes With
Sparkle To Tempt Tired Taste

FISH AMIVEGETABLE SAKAD—This ,lifT.r.-rit sala.l. Karni*hp<l
with Rrccn peppen,
lerved on <riii> let-
tuce,

tomatoea and olives ami

la Intended t« »erve six.

Spring calk for dishes that havei
p, to ga|^^^^^^]

ing, that look fn

¦

lof 6-inch, buttered pip pan and
garnish with carrots and pc

egg

.-.,n.n

or until
i may-

¦\od with Kreen
Krved on a hrif of crisp lettuce,
catches

and oil

tomatoes

the

"s.

Fish and Vegetable Salad
Fish Layer: 1-2 lb. whil

(Senrea fi)

thick,

cooked (cod. hake, perch), 3 tbsp.
butter, 3 tbsp.
flour. 11-2 c. milk.
1 tsp. gelatin. 1-4 c. cold water,
salt and pepper, 1 tsp. Worcester-
shire sauce.
Melt butter, add flour and blend.
Gradually stir
in milk and cook
stirring constantly
until
Soften gelatin in cold water. Dis-
solve in hot sauce.
Vegetable Layer: One tbsp. un-
flavored gelatin, 1-4 c. cold water,
1-4 c. boiling water, 1bouillon cube
1 tbsp. minced onion, 1 tbsp. chili
sauce, 11-2 c. club soda, well chill-
ed, 1 tbsp. chopped parsley, 2-3 c.l
shredded carrot and celery.
Soften gelatin in cold water. Dis-
isolve bouillon cube in boiling wa-
iter: add gelatin and stir until gel-
(atin is dissolved. Add onion, chili
sauce: cool. Slowly pour in chilled
!carbonated water. Add parsley.
and celery. Pour onto set
carrot
fish layer and return to refrigera-
itor to set
hot cri
Keep them iced untii
serving. Their
is better

For a party luncheon, sei

tangy cari>

that way.

drinks.^

firmly.

Egg Aspic

Three hard-cooked

eggs. 1-2 c.
and carrots. 1 tbspJ
cooked peas
gelatin (1 envelope), 2 tbsp. cold
water. 2 bouillon cubes, 1 c. boil-
ing water.

Slice eggs. Arrange !n botl

Mrs. George Seger Is Given

Prize For Sandwich Filling

loupe* are at

"jpe frappe is asked
ich filling; asked
F. D. No
filling:and reads v

¦

their best at
thi«
for next week.
for last week, Mrs
-:iven the prize.

II

sandwich
one-half pound ere*
stuffed olives.
then moisten with
white or whole vvheai, nnd spread with the mixture

rred salart dressing

red pepper.

ona srweet

Put all

s

through

f lettuce between I

to the

opper,
ri(?ht

Eaton Rapids Woman

Given Recipe Award

,-ihet pick!

-,veek

box 4.
The

The

oon.
Baldwin of Eaton Rapids. R. F. D. No. 1,

en the award for peach combination dessert.
cup of p

I poach tapioca puddinj; and i

of peaches,

three-fourths

if teaspoon

salt, one cup sugar,

one lemon

.Hows: Drain

with the fruit.. Add enough be
to make three cups

all night, drain and add to peach
ngr point. Add BU

boiler until

erve 10 p>

:id.

tapioca

-• one-half ho.

A