THE HUDSON COOK BOOK Hudson Cook Book 1916 Compiled by the Ladies of Hudson, Michigan GAZETTE JOB PRINT THE HUDSON COOK BOOK BUILDING SCHOOL HIGH HUDSON THE HUDSON COOK BOOK Preface collection made up promiscuously TPHE recipes contained in this book are not a mere from other cook books; but they are largely the choicest bits of the experience of many of the best housekeepers of Hudson. Although compiled by the ladies of the Con- upon perusal gregational Church, it will be observed that the book contains many recipes furnished by the ladies of other churches. We desire to express our thanks to them for their courtesy, and to assure the purchaser recipes are equally good with their hearts. This book is made to sell—not the pur- that their chaser, for none who buy willbe sold. THE HUDSON COOK ROOK 5 Breakfast Dishes "What and how great the virtue and the art To live on little with a cheerful heart." FRIED GREEN TOMATOES Wash and out the tomatoes into slices about one-fourth of an inch thick. Beat an egg and dip each piece into this; then dip it into either corn meal or bread crumbs. Fry In butter, browning both sides. Serve hot MYRA B. TRUE CODFISH BALLS Two cups mashed one tablespoon cream. Drop in hot lard. potatoes, one cup picked codfish, mashed; one egg, Beat with potato masher until light and creamy. MRS. TABOR B. RANDALL, Chicago. APPLE FRITTERS Make a batter of one cup of sweet milk to two cups flour a teaspoon Then take good sour apples, pare, into thin slices and dip them Into batter and fry in hot lard. Serve with of Royal baking powder and two eggs. eui sugar or maple Byrup. MRS. L. ROST PONHUSK Three pounds flank beef; take out; chop fine. When done, the kettle and thicken with corn meal. and fry in hot lard. A nice breakfast dish. boll very tender in three quart8 water. Season with salt and pepper. Put back hi let cool. Slice Turn into a pan; MRS. A. E. HAVENS GERMAN SNOW BALLS Boil potatoes with skins on; pare them while warm; mash fine and flour to make Season with pepper and salt; mix with potato and make into little let stand until cold. stiff. balls. Put these balls in boiling water and let them boil ten minutes. Take one egg and mix with enough MRS. CHARLES STEUERWALD FISH BALLS On-> cup raw salt fish, one pitit potatoes, one teaspoon butter, one egg pepper. Wash the fish. Pick in small -well beaten; one-fourth teaspoon pieces and free from bones. until the potatoes are soft. Drain off all the water. Mash and beat fish and potatoes smoking hot lard one minute. till very light. Add butter, pepper Pare the potatoes and cut in quarters, MRS. L. C. RICHARDS the Fry in and egg. GEMS One cup sour milk or butter milk; one cup graham flour; 1 tablespoon one teaspoon Royal baking powder, a pinch of salt, one cup white soda. molasses, flour, one tablespoon sugar, lard, one-fourth teaspoon two tablespoons MRS. CLARENCE FORRESTER 6 THE HUDSON COOK BOOK POTATO PUFF Stir to a cream two tablespoonfuls of melted butter with two cupfula mashed potato. Add two eggs beaten till very light. One cup cream or Beat well. Hake in a deep dish in quick oven until milk. Salt nicely browned. MRS. RUPUS SEELYE to taste. Beat six eggs very light—the whites to stiff froth that will stand A SURERIOR OMELET the yolks to a smooth, thick batter, and add to yolks a small cup alone, lastly stir in the whites lightly. Have ready in fry- milk, salt and pepper; ing pan a good lump of butter and when it hisses pour in the mixture gent- ly and set over fire. Should cook in eight or ten minutes at most. Do not stir, but contrive, as the eggs the to keep from burning. When done, lay a warm dish bottom upwards omelet 011 top of Frying pan, upset it, bringing the brown side of omelet up on plat- ter. to put a broad-bladed knife under MRS. M. P. DUTCHER Serve immediately. set, One egg, three teaspoons one even tablespoon melted butter, Royal baking powder. Bake in a quick oven. two cups MUFFINS sugar, pinch of salt, one cup sweet milk, flour, two heaping teaspoons MRS. VIOLA BROWN CHIMB PANCAKES One pint sour milk, one egg—well beaten, one-half two teaspoons Royal baking powder, one cup bread crumbs, spoon salt, one teaspoon soft. Dissolve two cups in a little water. soda, tea- flour. Soak crumbs in milk until MRS. VIOLA BROWN one-half teaspoon sugar, soda SALLY LUNN Two eggs, well beaten; one-half cup butter; one cup milk; one table- baking powder. two teaspoons flour, spoon sugar, two and one-half cups Bake in muffin tins in quick oven. GRACE CHILDS GRAHAM GEMS One egg two tablespoons sugar, four tablespoons melted butter, one and cine-half cups graham flour; sweet milk to make a medium batter. MRS. Z. T. MAYNARD OMELET Beat the yolks of the required number of eggs with a Dover egg beater, and the whites with a wire spoon. Add a little sugar and salt to the whites, also a teaspoon of orange or lemo-i juice. Adding the acid to the whites make the omelet lighter. Cover the bottom of an iron pan with clarified butter. Be careful not to have too high temperature. When brown on the bottom tansfer too hot. Roll out of the pan and cover with powdered sugar. to the oven, which is not This recipe is from Mrs. Ewing, the teacher in a cooking school. MRS. BIVINS THE HUDSON COOK BOOK 7 No Home Is Complete Without the "Victrola" It brings to you the pure and varied tones of every mu- sical instrument —the beauty and individuality of every human voice—all absolutely true to life. Such tone was unknown before the advent of the "Victrola." Call at "The Book Store" forinformation. Lowell L. Meek, - Hudson, Michigan DRUGS KODAKS Webb Bros. Frank D. Phelps They have everything good to eat &Co. PHARMACISTS - Hudson, Michigan WEBB BROS. Try our Vanilla and Lemon Extracts Phone 9 PAINTS PATENT MEDICINES Call on Emma Mayes for Up-To-Date Millinery PR.ICES REASONABLE Ikeep a complete line of "Royal Society" Embroidery Floss and 'Bucilla" Crochet Cotton, 10c and 15c a ball. New style of Tatting Shuttles. No pinneeded. Package Goods and Stamped Muslin Garments always in stock. 8 THE HUDSON COOK BOOK GREEN CORN OMELET To a dozen ears of corn allow five eggs. Boil the corn. Grate the the eggs very light; add the grated corn, a little Fry in fresh butter and serve hot. This is a good way corn from the cob. Beat salt and pepper. to use corn that has been left from dinner the preceding day. MRS. MEHETABLE WHITNEY PLAIN FRITTERS One cups starch, and thee-fourths flour, one-fourth cup Kingsford's corn salt, one heaping teaspoon Royal baking one egg, Vi teaspoonful powder, one and one-half cups milk—about, one tablespoon melted butter, ciuickly—else they willbe raw inside. sift the ingredients and the milk. Beat well and add the melted butter. Fry in deep hot lard, but do not cook too Add the egg unbeaten, together. CORN FRITTERS teaspoon salt, one-fourth Eight large ears of corn, one egg, one tablespoon melted butter, one ford's corn starch and flour—half and half, to hold together. Grate the corn sugar. Kings- enough to break the skin and scrape the cobs well. Add egg—unbeaten, the butter, salt, pepper and sugar. Add just enough flour and corn starch to hold together; fry in well greased pan. two teaspoons pepper, teaspcon BREAKFAST MUFFINS Two eggs, two teaspoons Royal baking powder, two cups sweet milk, two cups flour, little melted butter, sugar. two teaspoons salt, two tablespoons MRS. FRED GEORGE One egg. one tablespoon one tablespoon Bake in a quick oven. sugar, one cup milk, two cups flour, pinch of salt, two teaspoons Royal baking powder. CARRIE WENZEL ALLEN MUFFINS shortening, WHOLE WHEAT GEMS One cup whole wheat flour, two teaspoons baking powder, one-half cup three tablespoons butter, melted; salt. Bake in quick oven 20 milk, one egg, minutes. , WILL 'THOMPSON BREAKFAST CAKES One egg, one cup flaked rice, ene cup sweet milk, one cup flour, one heaping teaspoon baking powder, salt to taste. Break the egg in a dish and beat until lemon color; add milk and flakes; beat thoroughly. Add baking powder and flour, sifted together and beat again. Bake in gem pans in quick oven. Use flaked rice—not the rice flakes. MISS BREWSTER THE HUDSON COOK BOOK 9 Soups "Coming, sir!"—Ah, welcome word to hungry appetites. in the air! How a prophetic strain breathes For soup is but the first of those delights Which go to make the "coming billof fare." POTATO SOUP Put milk to boil with onion and celery. One quart milk, six I trge potatoes, one stalk celery, one onion, one ta- blespoon butter. Pare potatoes and boil 31' minutes; pour off water and mash until fine and light; add boil ing milk and the butter; pepper and salt to taste. Run through a strainer and serve immediately. A cup ofwhippc-il cream added when soup is ready MRS. G. R. BEARDSHIJ, to serve is a great improvement. CREAM OF CORN SO UP Strain through a colander Grate one dozen ears of sweet corn. Boil the cobs half an hour in one and one-half pints of water; skim them out, put in the corn and sim- mer gently till tender. to remove the skins. pressing as much of the pulp as possible through the colander. Return to the fire. To onv pint of sweet cr-eam add a pinch of soda, and heat it in the tablespoon of but- double boiler; ter, and stir it gradually Into the boiling cream; take from the Bre and add. gradually, the beaten yolks of two eggs. Add this to the corn; let boil up once, stirring well; season and serve. rub heaping tablespoon This is a delicious of flour into a soup. MRS. M. MAXSON VEGETABLE SOUP turnip, Two quarts o' rich soup stock, of pearl bailey, one stalks celery, one carrot, one onion, one-fourth medium-sized three to taste. Mash the of a small head of cabbage, two potatoes, barley and cook slowly in a pint of water for two hours. Add all the veg- slowly an hour and a half; then etables, cut fine, except add the potatoes, salt and pepper, and cook another half hour. the potatoes; boil salt and pepper two tablespoons CELERY SOUP Two cups rich milk, one tablespoon of flour and one of butter, a blade of mace, a slice of onion and one head of chopped celery. Boil the cel- of an hour; boil the mace, onion and ery in a pint of water three-quarters milk together. Mix the flour with a little cold milk and add to the boiling milk. Cook eight or ten minutes. Mash the celery fine in the water in which it was cooked and add to the boiling milk. Add butter, salt and pep- per; strain and serve immediately. A cup of whipped cream added the last thing improves it. A FRIEND 10 THE HUDSON COOK BOOK ...GO T0... IRexall IRitole R.TJircb Coal, Lumber ..and.. FOR EVERYTHING IN BuildingMaterial "©rugs Phone 21 110FAYETTE ST. HUDSON TOM McNULTY WILL McNULTY If you want Heating that right, get a is mcnuity Bros. Staple and Fancy Groceries PHONE 40 HUDSON fox furnace For sale by E. G. Pfenninger Hudson, - Mich. Phone 183-2R. THE HUDSON COOK HOOK 11 TOMATO SO UP Put one pint of cooked tomato on the stove, and when heated through it. Then add one quart of sweet and a few add a little soda —just enough to sweeten Serve hot. with crackers. milk. When this comes cracker crumbs. to a boil, add butter, salt and pepper MRS. H. A. PUTNAM CORN SOUP Grate or cut off six ears. Put the corn and cobs in a little more than a quart of water; boil twenty minutes; remove the cobs, add a pint of milk or a little more; boil five minutes, then add a piece of butter the size (if an egg. Stir in thoroughly two well-beaten eggs just before taking up. MRS. G. R. BEARHSKLL GUMBO SOUP chickens for a fricassee; Cut up a pair of good-sized flour them well and put into a pan with good-sized piece of butter, then fry brown and lay them in a soup-pot; pour on three quarts of hot water, and let them simmer slowly for two hours. Braid a little flour and butter together for a thicken- ing, and stir in a little pepper Strain a quart or three pints o and add juice to the soup. Next add tour or five slices cold boiled oysters ham, and let all boil slowly together Just before you take up the soup, stir in two large spoonfuls of finely powdered sassafras leaves, The ham may be and let simmer omitted. then add your oysters. Serve in a deep dish and garnish with rice. for Id minutes. five minutes, and salt. MRS. CALL CROSBY SCOTCH BROTH leg of mutton or lamb; Three or four pounds (or one large one;) one turnip; one-fourth of small cabbage; one cup of peas; three or one large onion. four hours. One hour before serving put in one-fourth cup of rice and little parsley. line. Cook meat and vegetable two small carrots MRS. JAMES HYSLOP Skim off all the tat. Cut vegetables 12 THE HUDSON COOK BOOK Fish "If you are an artist, in the kitchen you will always be esteemed JELLED SALMON teaspoon mustard; one-half su- One-half three eggs— the yolk.--, only, one cup rich milk, one-half cup vinegar. from fire. Add two-thirds of a soaked in one-half cup cold Put in mold and set in ice- gar, Cook in double boiler unt 1!thick. Remove tablespoon gelatine which has water. Mix thoroughly with one can salmon. box to harden . salt, one teaspoon of granulated teaspoon CUCUMBER SAUCE OR FISH Two tablespoon* salt. Mix all together. Add one cup of creiim which has been beaten stiff; one chopped cucumber. vinegar, one-fourth teaspoon papreka BAKES FISH together. the edges Wash and dry. Sprinkle the iish with salt and fill with stuffing. Cut gashes on each side of fish and put strips Skewer of fat pork into them; dredge with flour, salt and pepper, and place inbak- Garnish with parsley and sliced lem- on, and serve with a sauce. Add one-half cup of salted water in bottom of pan to ke< y. from burning. !. Baste everj ten minutes. Stuffing-Two cups bread crumbs, one-half teaspoon white pepper, one teaspoon ley, one teaspoon capers, one-half cup melted butter, cayenne. onion juice, one teaspoon teaspoon salt, one-eighth chopped pars- CREAMED CANNED TINA FISH butter and one tablespoon Heat three teaspoons flour and stir into one and one-half cups hot milk until smooth. Cook a sweet pepper in wa- ter, add water Break fish in small nieces, mix in sauce and pour on squares of toast. Cut the green peppers and a pimento Into strips, and garnish with alternate strips also one can mushrooms. to sauce; CREAMED SALMON Two tablespoons butter, teaspoon salt. Juice of on-half lemon and mix well. Let one pint milk come to a boil and ndd gradually to above. Place one can of salmon, picked fine, in baking dish. Cover with bread crumbs and bake one-half hour. Pour the cream sauce over it, mixing thoroughly through. MRS. C. W. PEIRSON flour, one-half two tablespoons SALMON CHOPS One can of salmon, one shredded wheat biscuit, of Pick salmon in pieces; roll shredded biscuit fine. Add white then in shredded wheat in pear-shaped balls. Roll in egg, two tablespoons white sauce. sauce and make bt.CUit crumbs, and fry. A FRIEND A PRIRMn THE HUDSON COOK BOOK 13 New Business Steam Heal Large Sample Rooms Best ot Service "^* '-^V he Colonial Rates 'R0" Mill»»«! ffiffi11tfl|t|Pl **gZ*~&^ - Michigan - Mrs. G.H. Underwood Hudson, Cut Flowers Bedding Plants Hudson Greenhouse R. J. Petersen r Proprietor Bell Phone 27-2 r HUDSON, MICH. GEO. A. STEGER, Proprietor Palace Meat Market ~^jT AllKinds of Fresh and Salt Meats Telephone No. 70 'AllGoods Delivered W y^/^^ OVERCOATS NEW FURNISHINGS S DERBYSHIRE CLOTHING CO. S THE ONE, PRICE STORE 14 THE HUDSON COOK BOOK First select a hardwood plank—oak, hickory or ash. Ash is the best, PLANKED FISH MRS. D. H. PATTERSON In thickness. the fish. Have it long and wide enough to hold an inch and one-half td the center. the fish clear, and split Put Brush with melted butter and dust with salt and pepper. Have the board Place in the oven; thoroughly heated, and place the fish, skin side down. once or twice with melted butter and lard. Cook until a golden baste and butter, biown. salt and pepper. the fish. Set back in oven tc brown. Garnish with lemon and parsley and serve on plank. potatoes, through a tube in a rope-like form about Take mashed Press beat thoroughly with cream, the thinner sides THE HUDSON COOK BOOK 15 Meats, Oysters and Beans An odor rich comes stealing from out the oven bright That sets my pulse a-reeling and gives my heart delight. BEAF LOAF WITH PORK Three pounds beef, one-half pound pork, butter size of an egg, small onion, pepper, one good pint milk. two cups two eggs, one tablespoon salt. Bake one hour. This recipe will make two loaves. rolled crackers, one teaspoon T URKEY DRESSED WITH OYSTERS For a ten-pound turkey take two pints of bread crumbs, one-bait cup of butter cut in bits—not melted, one teaspoonful of powdered thyme or sum- mer savory; pepper, salt and mix thoroughly. Rub the turkey well Inside and out with salt and pepper; first;then a few well-drained oysters, using half a can for a turkey. Strain the oys- ter liquor and use to baste Cook the giblets in the pan, and chop fine for the gravy. A fowl of this size will require three hoih's in a moderate oven. then (ill with a spoonful of crumbs MRS. CALL CROSBY the turkey. TURKEY DRESSING Take bread cut to melt; add pepper, Wash and wipe turkey dry; then rub with salt and pepper, In frying pan little sage, and stir bread into the above. and then stuff. In little square salt and a pieces; put cup butter MRS. CALL CROSBY STUFFING WITH SAGE A NDONIONS lioil four large onions until tender: drain and mince finely with four of bread crumbs, one tea fresh sage leaves or six dry ones, four tablespoons spoonful of salt, made mustard and moist sugar, each; one half teaspoonful of pepper, a large apple pared and cored, and one-fourth of a grated nutmeg —if wished. MRS. CALL CROSBY RICE WITH MEAT AND TOMATO SAUCE Wash one cup of rice. Pour over it three cups of boiling water, salt to tnste and steam. When tender add one cup of milk. Spread in a dish to about one inch thick. Take any cold meats, chop and add gravy. There should be two or three cups of this mixture. Spread over the rice. Over this pour a cup of tomato which has been cooked down. Bake one-half hour. MRS. F. M. CHILDS. Redlands. California SUBSTITUTE FOR MEAT Put a can of peas with a cupful of milk into a pan. Let it seald — not to taste. Next add The entire cost is about thirty cents, and it serves about and boil; then add a teaspoonful of butter; salt and pepper a can of shrimps. twelve persons. serve in Ramequin dishes. Serve hot with toasted bread or crackers. A FRIEND Bake 16 THE HUDSON COOK BOOK Hudson Candy Kitchen A.R. CLIMONS, Proprietor Manufacturer of Fine Candies and Ice Cream Ice Cream —Quarts, 25 Cents; Pints, 15 Cents. Delivered to any part of the city. We cater to Socials and Entertainments. Phone 270 Hudson, Michigan Special Pri< as tmfcson, flDicbioan TRANSACTS A GENERAL BANKINGBUSINESS WE SOLICIT YOUR PATRONAGE 3% Interest Paid GO TO THE Gates Clotbinq Go- For your CLOTHING, GENTS' FURNISHINGS, TRUNKS and VALISES, HATS and CAPS, RAIN COATS, In fact, everything in Men's Wearing Apparel. 311 m. fl>ain St. Dufcson, flMcbifian THE HUDSON COOK BOOK JELLIED VEAL LOAF 17 Boil veal shank tender. Run meat through grinder. Boil stock with in mold. Pour stock over small onion and slice of lemon in it. Put meat meat and let stand until cold. Garnish with cold boiled eggs, etc. MRS. T. B. THURLBY Three pounds chopped beef, butter, two cups pepper. Bake two hours. two eggs, BEEF LOAF two cups sweet milk, two tablespoons rolled crackers, one-half cup salt, one teaspoon MRS. HARRY SMITH VEAL BIRDS Slice of veal from loin, cut one-half pounds make eight birds. Wipe meat and pound until onerfourth thick. Make a dressing of cracker pepper, butter and a bit of paprika —and onion if desired. Moisten this with Two and one-half inch seasoned with parsley, salt, inch thick. one egg or a little warm water. and spread with mixture. Roll and fasten with toothpicks. Dredge with salt, pepper and flour. Pry slowly in butter until a golden brown; then place in a stewpan and half cover with rich milk. Let simmer Remove skewers and serve on toast. Garnish with parsley or lemon. Cut veal into three-inch squares, for twenty minutes. crumbs, MRS. ANNA VEAZEY In boilng meat, tie careful der. MEATS to have it just simmer —if you wsh it ten- BERTHA STEWART POTTED BEEF Take a flat bottom kettle, put in a generous slice of butter. When nicely browned put in your meat, which you have previously rolled or spiked in order to hold together. Brown well on every side. the juice in the meat. When nicely browned cover with boiling water, adding two ta- blespoons of vinegar; Set back where it will boil slowly. Watch to see that the water does not boil out; replenish with boiling water ifit should. When done, remove from the kettle and thicken with gravy. This makes a delicious piece of meat. Ifone likes the flav- vor of onion, cut a few slices and brown them with the butter before put- ting in the meat. Veal or pork may be cooked in the same way with equally good results. MRS. HELEN M. LOWE salt and pepper This keeps to taste. PIGS IN CLOVES Have some bacon sliced very thin. Roll a plump oyster in each slice toothpick. Broil until each roll is well and fasten together with a small cooked, and arrange on a hot platter. MRS. W. S. BROWN JELLIED CHICKEN OR VEAL Chop rather Boil a chicken in as little water as possible, until the meat falls from fine and season with pepper and salt. Put in a the bones. mold a layer of the chopped 'meat and then a layer of hard-boiled eggs, cut in slices; then layers of meat and eggs alternately, until the mold is nearly full. Boil down the liquor left in the pot one-half; while warm add one- quarter of an ounce of gelatine, and when dissolved pour into the mold over the meat. Set in a cool place over night to jelly. MRS. C. H. STROUD 18 THE HUDSON COOK BOOK BEEF LOAF Three pounds of veal or beef boiled and chopped fine. One dozen roll- Pepper and salt and other seasoning liked. ed crackers and two raw eggs. Put into a bake dish and cover with cracker crumbs and moisten with the broth in which the meat was cooked. Bake until brown. MRS. C. B. STOWELL VEAL LOAF WITH TOMATOES Two pounds of veal. One or one-half pound of fresh pork. One cup two beaten eggs, Cook slowly one and one-half bread crumbs moistened with milk. one-half or three-fourths hours. tan of tomatoes. Season with onion, celery or sage. Juice of one lemon, EDNA ARMSTRONG CREAMED OYSTERS One quart of cream, one quart of oysters. the cream in a por- celain kettle; place in a pan of hot water on the stove. When the cream is hot, stir in rolld crackers and let cook until it thickens. While this is cook- tag, let the oysters come to a boil in their own liquor; then skim carefully, Into the cream. Add a large table- drain off all the liquor; turn the oysters spoon of butter, and salt and pepper MRS. ROSCOE BEAN to taste. Put SALMON LOAF One pint salmon, free from oil and bones; one-half cup of cracker crumbs; grated rind of one lemon; one teaspoon of melted butter; two eggs. Salt and pepper Then put into a tin and steam one hour. Turn on a platter and garnish with parsley and boiled eggs, or sliced lemon. to taste. Mix thoroughly. MRS. AZARIEL SMITH SALMON LOAF One can salmon, drain off juice and save; remove bones. Pour eggs; four tablespoons melted butter. steam one hour. Dressing for loaf—Make a white sauce, two-third cup bread crumbs, Mix into loaf; using salmon oil and part milk. little salt, MRS. CALL CROSBY MRS. CALL CROSBY CHICKEN A LA KING One three-pound chicken. Cook until tender. Remove meat bones. Break into small pieces. Add one can peas, one can mushrooms, pimentoes cut in small bits. For of the chicken liquor. toast. This amount two cups white sauce add three cups Serve on squares of buttered Season with paprika. should serve ten or a dozen people from two MRS. MATTIEDAY "a ;?!d eSgS ' SliCed ENTRE thin- ThP tton b^n V t0 ows-^ne Zir egS «Z7? « flour, one tablespoon butter, melted together added to one and one-half cups milk. Salt and pepper t0 tW° PartS P°tatOeS - Make a white -auce MV sliced thin, the propor- determined Cold boiled Potatoes, the number tablespoon served, and to taste. MRS. DEYO TALLMAN THE HUDSON COOK BOOK 19 City Auto Service RICKENBAUGH & SON have put on an additional auto which willmake all trains, carrying for the Colonial Hotel, and do a general city Service will be the year around; hacks to be service. used when auto conditions are impossible. 120 S. Church St. Opal Olive Shampoo THE BEST Phone 24, 2 rings THE SMOKE HOUSE H. W. HALRAN,Prop. For sale at the EXCHANGE Barber Shop We sell all leading brands of CANDIES Lowney's Dolly Varden Hirshes' Smith-Kirk Candy Co., «tc. THE SMOKE HOUSE Hudson, Mich. ED WEST, Prop. Atherton & Coppins GENERAL HARDWARE OVERLAND AUTOMOBILES Implements, Buggies, Stoves, Furnaces, Wagons, Harness, B. P. S. Paints B. V. S. Varnishes 20 THE HUDSON COOK BOOK For twelve persons. radish, spoon horse Tabasco sauce two tablespoons tablespoons wafers. lemon juice, one teaspoon two teaspoons Worcestershire OYSTER COCKTAIL Clean and chill 60 small oysters. Mix one tea- teaspoon vinegar, six Serve in cocktail glasses with two tablespoons sauce, one-half tomato catsup, salt. MRS. ELMER COLE MACARONI WITH OYSTERS Boil macaroni Take a deep dish or tin; put in alternate layers of macaroni sprinkle with grated brown, sprinkle over cheese. the top a thick layer of corn flakes. in salt water; after which drain through a colander. and oysters Just before ready to Bake until brown. BEEF LOAF Three pounds beef, two eggs, one and one-half cups tablespoon of salt, rolled crackers, teaspoon or MRS. G. W. RICE two cups pepper. sweet milk, one-half cup butter, Bake two hours. BEEF LOAF Three pounds beef chopped fine, two teacups powdered crackers, sweet milk, one-half cup butter, one tablespoon black pepper, two two salt, two eggs. Mix with hands; bake two hours. teacups tablespoons MRS. H. W. GRENELL ESCALLOPED OYSTERS melted butter, Bake one hour. One quart oysters, one quart rolled three-fourths quart milk. Salt and pepper crackers, three-fourths cup for seasoning. MRS. WILL THOMPSON JELL-O WITH FOWL AMIOTHER MEAT As a table jelly with fowl or other meat, "Lemon Jell-o" is better than any of the commonly used jellies. Ithas a delicious flavor and a de- lightfulcooling quality. "Cherry Jell-o" is also very nice as a table jelly. Full directions are given in the little recipe book in each "Jell-o" package. BAKED BEANS Pick over carefully and wash well a quart of beans, and let them soak over night. In the morning put on to boil in the water they have soaked in. with one pound salt pork. Cook until done; season with pep- per, a little butter and salt, ifneeded. Bake until brown on the top. MRS. G. W. WHITBECK BOSTON BAKED BEANS Soak one pint of white pea beans over night. After boiling 20 minutes, pour off the water and add new; boil until the skins will crack when you take up a spoonful and blow on them. They are then ready to bake. Put them into a half-gallon stone bean pot with two dessert spoon- fuls New Orleans molasses salt. Add one-half pound salt pork, streaked with lean, with the rind cut across the grain three-quarter Cover and bake in a slow oven ten hours, keep- ing covered with water until nearly time to serve. Then let them bake nearly dry. Do not stir. They should come out whole. and one-half inch deep. teaspoonful HENRY G. CHAMBERLAIN THE HUDSON COOK BOOK 21 BAKED PORK AND BEANS teaspoonful Soak one quart of pea beans In the morn- in cold water over night. ing put them in fresh cold water, and simmer a few minutes. Place them with one-half pound of salt pork In a bean pot. Add one teaspoon of salt, one-half of mustard and one-fourth of a cup of molasses. Cover with water and keep them covered until the last hour; then let them dry out. Bake ten or twelve hours. MRS. L. C. RICHARDS 22 THE HUDSON COOK BOOK Bread "Andno doubt Eve was glad because her hubby could not say Her bread was not like mother made back inhis youthful days." BROWN BREAD Two eggs, one-half cup brown sugar, one-half cup chopped raisins, two tablespoons melted butter, one cup sour milk, one tea- of loaf cake. Bake half and nut meats, spoon soda. Add graham flour to the consistency an hour MRS. A. I. GARRISON CORN BREAD One tablespoon butter, one cup sweet milk, one cup corn meal, three two eggs, one cup teaspoons Royal baking powder, four tablespoons flour. Bake in square tin. MRS. A. C. DUNHAM, Vancouver, B. C. sugar, BROWN BREAD One-third cup brown sugar, one-half scant cup lard and butter, one flour, one-half cup cups graham MRS. MATTIE DAY teaspoon molasses, soda, flour. Bake three-fourths of an hour. two cups sweet milk, one-half cup wheat salt, one egg, three and one-half two teaspoons NUT BREAD Three-fourths scant cup sugar, one and one-half cups milk, Royal baking powder, one-half cup nuts', one egg, three three cups teaspoons flour, one teaspoon suet. Stand twenty minutes before baking. MRS. V. G. LAMB BROWN BREAD One egg, one-half cup sugar, one cup sour milk, one teaspoon Royal two and one-fourth cups graham flour, soda, raisins —if wished, baking powder, two tablespoons little salt, one-half cup white flour. two tablespoons molasses, two teaspoons shortening, MRS. POOR Two cups sweet milk, one-half cup sugar, une egg—beaten, one tea- NUT BREAD four cups spoon salt, baking powder. with other baking. Bake three-quarters of an hour. flour, one-half Sift flour and baking powder Let stand twenty minutes ingredients. four teaspoons twice, and stir in quickly in tins to raise before MRS. JOHN MOLONEY cup chopped walnuts, CORN BREAD Shortening size of an egg, one-half cup of sugar, one egg, cream above well. Add following: One cup corn meal, one cup flour, two heap- ing teapoonfuls baking powder, salt. Mix with sweet milk to consistency of cake dough. MARY ROST MARY ROST Bake 25 minutes in quick oven. NOTE— Royal Baking Powder used in all recipes of baking powder. requiring the use THE HUDSON COOK BOOK 23 CONGREGATIONAL CHURCH METHODIST EPISCOPAL CHURCH 24 THE HUDSON COOK BOOK NUT LOAF Three cups flour, % cup sugar, 1 cup sweet milk, 1 egg, little salt, % Let stand 45 minutes MRS. S. H. GREEN cup chopped nuts, 2 teaspoon Royal Baking Powder. and bake in a moderate oven. RAISIN SANDWICH BREAD One quart of bread sponge, % cup sweet milk, % cup brown sugar, % cup lard. Put milk, sugar and lard together and let come to a scald. When cool, add to sponge. Stir in 1pint flour, then add 1 cup of raisins and % cup nuts rolled in flour. Add flour enough to make as stiff as ordinary bread dough. loaves and raise. Bake in a moderate oven forty minutes. MRS. A. J. HASBROUCK Raise until double its bulk. Mould into small NUT BREAD Pour cups flour, one cup white sugar, one salt, four teaspoons Royal baking powder, one cup sweet milk, one cup chopped nut meats. Mix and put in buttered bread tins and let rise twenty min- utes. Bake in moderate oven. Hickory nut meats are best for this. egg, one teaspoon MRS. F. R. DULMAGE NUT LOAF Two cups of nut butter, four cups of bread crumbs, four cups of cold water, large teaspoonful of salt. Bake two hours. MRS. E. W. GRAY GRAHAM NUT BREAD One-half cup light brown sugar, one and one-half cups two cups graham flour, one-half teaspoon sour milk, salt, one-half one teaspoon soda, cup raisins, one-half cup nut meats. MRS. JOHN RONBY NUT BREAD One egg, one-half cup sugar, one cup sweet milk, three cups one cup nuts, onet-half raise thirty-five minutes. teaspoon salt, three teaspoons Bake one hour. flour, baking powder. Let MRS. JAMES TRANTOR THE HUDSON COOK BOOK 25 FOR YOILJPe KITCHRN in Enameled Ware, Aluminum and Copper, We offer selections Our Store Represents Exclusively— Everything at Prices You Can Afford to Pay Royal Rochester Ware Wear Ever Aluminum Lisk Enameled Ware Keen Kuttler Kitchen Cutlery M.E. POWER, Hardware HUDSON, - MICHIGAN AllCooKs and tHeir families are cordially invited tocall on 1 f 1 at the Shoe Hospital, 108 South 1/ Vanfler LOOK Church Street for Shoe Repairing Yours with GOOD WORK and BEST LEATHER ROBERT VANDERCOOH OREN HOWES 4 SON TEN Leaders not found Elsewhere BRADLEY SWEATERS ATHENA UNDERWEAR PRINTZESS COATS KAYSER GLOVES ZION LACES WAYNE KNIT HOSIERY STANDARD PATTERNS W. B. CORSETS COLONIAL DRAPERIES BEACON BLANKETS "NOT HOW CHEAP. BUT HOW GOOD" OREN HOWES 4 SON TEA COFFEE COSGROVES for THE BEST COFFEE TEA 26 THE HUDSON COOK BOOK Cakes "Light as a feather. Dainty and sweet; Tis beating and sifting Makes cake good to eat." CHOCOLATE CAKE One cup sugar, one-half yolk of one egg, two tablespoons Stir together onei-half cup butter, one cup sugar, milk, one teaspoon soda, parts with water and cocoanut. cup milk, one-half cup grated chocolate, vanilla. Boil until thick and let cool. two eggs, one-half cup two and one-half cups flour. Put both sugar together and bake in four layers. Pilling—Stir confectioners' MRS. G. J. PERKINS little salt, Nearly one cup butter, cup water, whites of eight eggs, ing to taste. WHITE CAKE two cups sugar, three cups flour, three-fourths two teaspoonfuls baking powder. Flavor- MRS. MINNIE CORSER SOUR MILKCAKE Four eggs, (save whites of two for frosting) one teaspoon soda, one teaspoon nutmeg, one-half cup butter, cinnamon, flour, one-half cup sour milk, one Can be baked in layers and put together with chocolate two cups teaspoon filling. two cups brown sugar, two teaspoons cloves. MISS HALSTEAD MOLASSES LAYER CAKE One-half cup sugar, ' one-fourth cup butter, one-half cup molassses, one-half cup sweet milk or sour milk, two eggs, one teaspoon soda, one tea- spoon vanilla, one and a half cups flour. MRS. DORA B. TAYLOR WHITE LAYER CAKE One and one-half cups of white sugar, one-half cup of butter, whites of four eggs, one cup of sweet milk, two teaspoonfuls of baking powder, three cups of flour, one-half Cream the butter to a froth; add to the butter and sugar; cream and sugar; beat again. Bake in three layers. teaspoonful of vanilla. MRS. W. J. WHITBECK the eggs BREAD CAKE Two cups light bread dough, one cup sugar, one-half cup butter, one soda dissolved in a little cup large egg or two small ones, one-half warm water, one-half grated nutmeg, one teaspoon seeded and chopped raisins. Mix thoroughly and let rise one hour. cinnamon, one teaspoon MRS. A. LOYSTER THE HUDSON COOK BOOK STEAMED ICEING 27 Beat together the whites of two eggs; granu- lated sugar; beat again. Put in a double boiler; cover and steam ten min- utes. Take from the stove and beat with a spoon until cold. Flavor to liking. It will not run off cake, but keeps soft much better than boiled icing. MRS. RUSSELL BROOKS add five tablespoons JAM CAKE One cup brown sugar, % cup butter, 3 tablespoons sour milk, 3 table- spoons strong cold coffee, yolks of 4 eggs, whites of two eggs, 1 cup jam, 1 teaspoon soda in flour, 1teaspoon each of cinnamon, cloves, nutmeg and lemon and 1% cups flour. MRS. RUTH POWER PLAIN CAKE One cup sugar, 4 tablespoons melted butter, 1 egg, 1 cup milk, 2 cups flour unsifted, 2 teaspoons Royal B. P. Bake in moderate oven. MRS. RUTH POWER DEVIL'S CAKE Two cups light brown sugar, *4 cup butter, % cup sour milk, 1 egg or yolks of two eggs, 1 teaspoon soda, % teaspoon Royal Baking Powder, % cake Coffee Frosting—% cup cold coffee, 2 cups chocolate. Put in one cup of boiling water and 2% cups of flour. sugar, % teaspoon cream tartar. Boil until it hairs and then beat until creamy. MRS. W. J. HOLMES CRUMB CAKE Mixthoroughly % cup lard, 1cup sugar, 2 cups flour, 1 teaspoon each of nutmeg, cinnamon and cloves; To the remainder add 1egg, 2 tablespoons molasses, 1 cup sour milk, 1 teaspoon soda Flour in a greased pan and then over the top put in the milk. Mix well. the cup you reserved. Bake in a moderate oven 30 minutes. set aside 1 cup of this mixture. MISS BLANCHEMARTIN PEACH CREAM FILLINGFOB CAKE White of an egg, 1 scant cup sugar, 1 large peach, either fresh or can- Beat 20 ned. Mash peach fine with fork or run through food chopper. minutes or until very stiff. MRS. ALBERT vonROSENBERG EGGLESS, BUTTERLESS, MILKLESS CAKE One cup water, one cup chopped raisins, one cinnamon, nutmeg, one cup brown sugar, one-third cup lard, one- three minutes. When cold, add two cups flour sifted with a cloves. Boil all together teaspoon soda dissolved in hot water; one-third teaspoon half teaspoon one-half teaspoon Royal baking powder. MRS. ELMER COLE teaspoon DEVIL'S FOOD Part i One cup brown sugar, one-half cup sweet milk, two cups Part 2—One cup brown flour, one-half cup butter, yolks of three sugar, one-half cup sweet milk, one cup chocolate; flavor with vanilla. Put Part 2on stove. Let come to a boil; cool and add one teaspoon soda and mix with Part 1. Bake in layers and put together with iceing. eggs. LILLIEBROOKS CAMPEN 28 THE HUDSON COOK BOOK Two eggs, three-fourths cup molasses, dates, one-fourth pound walnuts, one-half illa, one teaspoonful three-fourths soda, two and one-half cups flour. DATE LOAF cup butter, one cup brown sugar, one-fourth three-fourths pound chopped van- cup raisins, one teaspoon cup warm water, FLORENCE EADIE, Vancouver, B. C. DEVIL'S FOOD CAKE One cup brown sugar, two rounding tablespoons cup sour milk, two eggs, one-third cup grated chocolate —about one square two-thirds —melted in a little hot water, one teaspoon soda, one teaspoon Royal bak- If ing powder, one teaspoon vanilla, two cups flour. Loaf or layer cake. made in layers, use mocha filling,as follows: One cup powdered sugar, one cocoa, one teaspoon vanilla, two table- tablespoon butter, spoons three teaspoons butter, MRS. HAVENS strong coffee. ALMOND CREAM CAKE Two cups of tine granulated sugar, one cup sweet milk, three cups of Hour, one-half cup butter, whites of four eggs —well beaten; two teaspoons Cream: Whip baking powder, one teaspoon one cup of sweet cream to a froth and stir in one-half cup of powdered sugar and few drops vanilla and one pound blanched almonds chopped fine. Spread thick between the layers. Hickory nuts can be used instead of al- monds. vanilla. Bake in four tins. MRS. M. L. MAXSON CREAM PUFFS One cup of hot water, one-half cup butter. When boiling add one cup flour. When cool stir in three eggs, one at a time. Drop teaspoonfuls on a buttered pan and bake for 35 minutes in a moderate oven. Cream for flour, one-half filling—-One and a half cups milk, two eggs, four teaspoons cup sugar. Cook till it thickens; then add one teaspoon vanilla. MRS. WILLIS JOHNSON DARK CAKE Two eggs, cup sour milk, one-half cup boiling water, stir the cocoa into the boiling water, one teaspoon and Royal baking powder, two cups brown sugar, one-half cup of butter, one-half cocoa; each of soda, vanilla two heaping tablespoons cups of flour. three scant MRS. LETTIB CAMPBELL BREAD SPONGE CAKE two cups brown sugar, shortening— one-half cup If melted, one teaspoon raisins, two teaspoons molasses, Two cups sponge, cinnamon, vanilla salt. two eggs, twothirds cup soda, one cup chopped MRS. VERA SHARPE DELICATE CAKE Three cups flour, two cups sugar, half cup butter, six eggs— whites, spoons baking powder in flour. three-fourths two cups hickory nut meats, cup sweet milk, one- two tea- MRS. GEORGE KIRKUP MRS. GEORGrc KIRKUP THE HUDSON COOK BOOK 29 Boies State Savings Bank fiudson, micb. STEPHEN A. EATON, President, D. J. BEACHBOARD, Vice President. JAMES B. THORN, Vice President. BYRON J. FOSTER. Cashier. O. F. RUMSEY. Asst. Cashier. Capital, Surplus and Undivided Profits, $150,000.00 Oldest business house in the city of Hudson We Repair= AUTOHOBILES Starting and Lighting ™ A SnPCifiitV MAGNETO Magneto and Storage Batteries Charged Phone 336 W. H. ABBOTT Procrastination wait for the Grim Reaper before buying is the thief of time. Why to come around INSURANCE see MALARNEY for LINCOLNLIFE PROTECTION 30 THE HUDSON COOK BOOK DEVIL'S CAKE in one-half Melt two squares cup water and cool. One cup sugar, one-fourth cup butter, one egg, one-fourth cup sour milk, one soda in sour heaping teaspoon Royal baking powder, one level milk, one teaspoon vanilla, one heaping cup flour. Make a trial cake. chocolate teaspoon MRS. VIOLA BROWN TEA CAKES Put in the flour sieve one scant cup sugar, one and one-half cups teaspoon flour, one and one-half salt. Sift these into cake bowl. Take measuring cup one-fourth full of Crisco or Suetene, add one egg and fill up with milk. Turn into contents thoroughly and bake in small tins. of cake bowl. Add flavoring. Beat Spice and cocoa or nuts and chopped raisins can be added for variety. teaspoons Royal baking powder, one-half JENNIE C. (^iSTON, Redlands, Calif. MOLASSES LAYER CAKE One cup sugar, one-half cup molasses, one-fourth cup butter, one- two cups flour, yolks of three eggs and white of one, half cup of buttermilk, cloves and one teaspoon salt. Bake in layers. Put together with boiled iceing made of one cup of white sugar and whites of two eggs. and nutmeg, one*-half soda, cinnamon teaspoon APPLE SAUCE CAKE One cup brown sugar, cup apple sauce, one-half cup shortening, two cups flour and a little Royal baking powder; one teaspoon soda in the apple sauce; raisins and spices. LULU HOWARD CHOCOLATE WAFERS One cup butter, two cups brown sugar, creamed together. Add four eggs beaten light and one-half cake Baker's chocolate, melted. One and one-half cups flour, one cup English walnuts, chopped; one teaspoon vanilla. Spread thin in pans; bake in very quick oven. When partly cooled, cut into any shape desired; remove from pans when nearly cool. MRS. HAROLD D. PATTERSON SPICE CAKE Two cups brown sugar, one-half cup melted butter, two- thirds cup sour milk, 1 teaspoon cinnamon, % teaspoon cloves, one teaspoon vanilla, two cups flour. Filling for spice cake— One tablespoon cornstarch dissolved in one-half cup sweet milk; one tablespoon melted butter and two-thirds cup sugar. Flavor with vanilla and cook. MRS. R. F. BIRCH soda, 1 teaspoon three eggs, MOCK ANGEL FOOD One cup sugar, one and one-fourth cups star baking powder. Sift two or three times, whites of two eggs beaten stiff. Flovoring. flour, two teaspoons Royal in cup hot milk. Stir in HERMIB CARMICHAEL THE HUDSON COOK BOOK 31 CHOCOLATE CAKE WITH MOCHA ICEING One cup sugar, one-fourth cup butter, one egg, co- coa, four tablespoons hot water, one-half cup sour milk, one level teaspoon One and one-half cups pulverized sugar, two table- spoons melted butter, three tablespoons hot coffee. two tablespoons two tablespoons cocoa, MRS. FLORIDA MEEK ICE CREAM CAKE Make good sponge cake. Bake half an inch thick in jelly pans and let them get perfectly cold. Take a pint thickest sweet cream; beat until it looks like ice cream; make very sweet and flavor with vanilla; blanch and chop one pound almonds; stir into cream and put very thick between each layer. MRS. A. P. FELLOWS MOTHER'S TEA CAKE Beat two eggs in a teacup and fill the cup with sweet milk; add one two cups of sifted flour, This is a most reliable cake. ten even teaspoonfuls melted butter, cup of sugar, two teaspoonfuls of Royal baking powder. Can be made either loaf or layer cake. MRS. C. A. JEWELL MRS. C. A. JEWELL ANGEL'S FOOD One tumbler of flour after it is sifted four times; add one heaping teaspoon of cream of tartar and sift the fifth time; one and one-quarter tumblers of granulated sugar after it is sifted four times; whites of one dozen eggs well beaten, a pinch of salt, one teaspoon vanilla;add flour just before putting in oven. Bake in ungreased tin in moderate oven. Don't open door for fifteen minutes after it is put in the oven. A sure recipe. CLARA M. PEASE WHITE POUND CAKE Beat to a cream one-half pound butter and one pound sugar; add one teacup milk, the beaten whites of twelve eggs, one pound flour, two tea spoons baking powder sifted in the flour. Add flour and eggs alternately. Flavor with lemon and bake one hour. MRS. A. S. RANDALL, Chicago, Illinois. BUTTER ICEING Six tablespoons powdered spoon milk or boiling water. Mix together; varied with chopped nut meats, raisins or cocoa. sugar, one tablespoon table- flavor with vanilla. May be butter, erne MRS. A. W. BREWSTER, Detroit, Michigan COCOA FROSTING Two cups of "XXXX"sugar, butter size of an egg, of cocoa, one teaspoonful of vanilla, mixing butter and sugar, cocoa and vanilla, add hot coffee. two tablespoons of hot coffee. After two tablespoons NORA V. KELLEY 32 THE HUDSON COOK BOOK CARAMEL FILLING FOB CAKE Two cups light brown sugar, butter size of walnut. Cook until it thickens. rolled tine; one cup rich sweet cream; MRS. Z. T. MAYNARD FRUIT CAKE One cup butter, two cups sugar, one and on-half cups molasses, one- five cups sifted flour, one half cup sour milk, one teaspoon soda, ta- pound pound raisins, one currants, blespoon each of cinnamon and cloves, one nutmeg. Bake in a slow oven. three eggs, one-half citron pound one MISS LURA WHITNEY TEA CAKE One egg and yolk of another, melted butter, two cups flour; use extra white flour for frosting. ten tablspoons sweet milk, one cup of sugar, two teaspoons tablespoons four baking powder, MRS. JOHN MITCHELL WEDDING CAKE Two and one-half pounds raisins, one pint mik, one-half pint yeast, flour, two pounds sugar, one pound butter, four eggs, and three Iwo pounds nutmegs. Let rise four hours. This is sufficient for two large cakes. MRS. S. A. EATON ICE CREAM CAKE Whites of three eggs, one and one-half cups three cups flour, two teaspoons milk, one-half cup butter, Bake in layer or loaf. sugar, one cup sweet baking powder. MRS. R. A. BEACH MRS. HARRIET CARPENTER'S COFFEE CAKE Two cups brown sugar, one cup butter, one cup molasses, strong coffee, four eggs, one spoon soda, cinnamon, spoons cloves, one nutmeg, one pound raisins, one pound currants, flour. two teaspoons one cup two tea- four cups CHOCOLATE CAKE One cup of sugar, one-half cup butter— scant, one-half cup of milk, one and one-half cups of flour, one teaspoonful of vanilla, one and one-half teaspoonfuls adding the whites last. Filling for the cake— Three squares five table- spoons of milk, one cup of sugar, butter size of a hickory nut. Cook until thick. When cool, add white of an egg well beaten. beaten separately, of baking powder, of chocolate, two eggs MRS. A. O. ABBOTT TAFFY CAKE Whites of three eggs-beaten, one cup of sugar, one-half cup milk, three tablespoons in flour. Taffy-One cup of sweet cream beaten to a stiff froth, five tablespoons su- gar, one teaspoon lemon. Put this between layers. MRS W S BINNS butter-melted, baking powder two teaspoons THE HUDSON COOK BOOK 33 BY USING xxxxxxxxxxxxxxxxxxxxxxxx < THE BEST RESULTS ARE OBTAINED X | x ITHOROUGHLY RELIABLE | | Baker's I IChocolate 1 2>sL 'n making Cakes* Pies, Puddings* ;5 (Blue Wrapper, Yellow Label) r~oh. | > or Inore than 134 years i, i ' ; I !; «fc^ o, Frosting, Bee Cream, Sauces, "]' n^3p* Fudges, Hot and Cold Drinks v >,S J'J *'! this • flfWHl\ > | chocolate has been the standard " ' I m mTOI for purity, delicacy flavor « ¦ *'* rH iM \1Ik anc^ uniforni quality. i j > | • ' If # / 1/niSl The trade-mark, "LaBelle Chocolatiere," i[ >' Home Made Candies and Dainty Dishes , I!^H^^JIlltjMillustrated booklet of new recipes a * JiJ sent free. Drop a Postal to X Walter Baker & Co. Ltd. I « j iS Esubiished 1780 xxxxxxxxxxxxxxxxxxxxxxx? 111 / B/fllffiiion every genuine package. P.^!?»t?™ffloe I ll\ **Highest Awards in Europe and America DORCHESTER, MASS. A beautifully for of I1I 1 34 THE HUDSON COOK BOOK HICKORY NUT CAKE Two cups sugar, one-half cup butter beaten to a cream, one cup milk, four eggs beaten to a stiff froth. Bake in two layers. Filling for cake— then add the whites of flour, three teaspoons baking powder; three cups One cup meats, one cup sour cream, one-half cup sugar. it thickens. When cool, put between layers and on top of cake. Cook slowly until MRS. MINNIEM. WYCKOFF NEW JERSEY GINGERBREAD ground ginger, one teaspoon One cup brown sugar, one cup Karo, one-half cup butter, one-half cup lard, two and one-half cups flour, one-half cup Kingsford's corn starch, one soda, tablespoon one cup sour milk. Mix the sugar and Karo and place on stove. As it sifted together warms add the butter and lard. Add the dry ingredients the sour milk. Beat well and bake in a moderate oven. Substi- and last tute molasses ground cloves, one teaspoon for Karo ifmolasses flavor is preferred. One cup molasses, soda, one egg—all beaten five min- utes. Add three sweet milk. Stir and add one cup flour; then add three tablespoons melted butter and one more cup flour: a little salt and ginger to taste. SOFT GINGERBREAD one teaspoon tablespoons water, MRS. lONB SMART three tablespoons WHITE LAYER CAKE Whites of two eggs, one cup sugar, one-half cup sweet milk, two ta- flour, two teaspoonfuls baking powder, van- two cups blespoonfuls butter, illa. MRS. NELLIE LOWE BRONSON FRUIT CAKE One pound flour, one two pounds pound pound almonds, seedless pound citron, one-half cup molasses, two teaspoons two teaspoons • oven- cloves, brown sugar, one raisins, two nutmegs, soda, pound butter, one two pounds currants, one-half cinnamon, ten eggs. Bake in a moderate MRS. PHIL SEEWALD two teaspoons WHITE CAKE—COCOANUT eggs, Two cups sugar, one-half cup butter, one cup milk, whites of five Filling for cake—Two-thirds cup cocoanut, one tablespoon milk. Let this three cups flour, three teaspoons baking powder, one teaspoon vanilla. stand two hours and spread between layers. MRS. M. A. NYE DARK CAKE—EXCELLENT Three tablespoons cocoa, one-half cup of sweet milk, yolk of one egg. Mix and cook until thickens. Add butter size walnut, one-half tablespoon lard, one cup sugar, one-half cup sweet milk, in which dissolve one small teaspoon teaspoon bakin- pow- der, vanilla. Just before putting into pan stir in one teaspoon of glycer- ine; Bake in two layers. VALETTE HAZEN NACHTRIEB soda, one and one-half cups flour, one-half use of Wherever reci PcPc ca "» t°r baking powder, we recommend the THE HUDSON COOK BOOK 35 Cookies "We may try as ever we can We'll never forget the gingerbread man; Of cookies and hermits we'll sing inour lays How happy they made us inchildhood days. " One cup sugar, one cup butter, three teaspoons warm water, one teaspoon tartar, one-half cup cocoanut. Mix soft. ten teaspoons soda, two teaspoons sweet milk, of cream SUSIE BRODEKICK COCOANUT COOKIES two eggs, GOOD COOKIES Two cups sugar one of butter, one cup sour cream, teaspoon soda, one of baking powder. three eggs, one MRS. WILEY SUGAR COOKIES One cup sugar, one cup butter, sweet milk, table- spoons soda, one teaspoon baking powder in flour. Mix soft and bake quickly. Fla- vor with nutmeg or lemon, if desired. nve in the milk, one teaspoon two eggs well beaten, MRS. A. E. HAVENS tieaspoon vinegar RAISINFILLING COOKIES. Cream together 1cup sugar and % cup shortening, 1egg, a little salt, &cup of sweet milk, 3% cups flour, in which put 3 tablespoons Royal Baking Powder and add lemon flavoring. Raisin filling. % cup sugar and 1table- spoon flour mixed together. One cup boiling water, 1 cup chopped raisins. Add a little grated or candied orange peel or juice of orange and cook until thick. Roll cookies thin and put on a teaspoon of cooled fillingand another cookie on top, and bake. MRS. H. H. HARDIE One and one-half cups granulated sugar, one cup butter—creamed, SOUR CREAM COOKIES two eggs beaten well, one teaspoon two teaspoons in quick oven. Place raisin in center of each if desired. soda dissolved in one cup sour cream, baking powder sifted in flour. Mix soft, roll thin and bake MRS. MABEL HOWES RACE MOLASSES DROPS One egg, one-half cup sour milk, one-half molasses, one-half spoon shortening. teaspoon Bake in gem pans. soda, one-half teaspoon cup sugar, one-half cup one table- cinnamon, MRS. MAUD BROWN One coffee cup sugar, shortening, one-half cup sour milk, one teaspoon soda thick with flour; drop from spoon, smooth into shape; nut and bake. DROP COOKIES two eggs beaten separately, two-thirds cup level full. Stir quite sprinkle with cocoa- LURA WHITNEY 36 THE HUDSON COOK BOOK DATE COOKIES flour, four cups rolled oats; one teaspoon Two cups brown sugar, one cup each of butter and lard, four cups soda dissolved in one cup sour cream or buttermilk. Filling—One pound dates, one cup water, one-half thin cup brown sugar. Boil together until jellied. Roll cookies and spread dates on half of the rolled dough, doubling other half over to make a fillingof dates in center Cut in any shape you like. rather MRS. A. \V. BREWSTER, Detroit, Michigan COOKIES One cup sour oream, two and one-half cups of granulated sugar, one one cup of butter or lard, one tablespoon ginger, one ta- cup of molasses, blespoon soda, one teaspoon salt. Mix rather hard. MRS. ABBIE CHILDS One cup molasses, egg, one and a little salt. Mix soft. O^*L*f, soda, MOLASSES COOKIES one-half cup sugar, one cup butter and lard, one three tablespoons water, one tablespoon vinegar MRS. R. H. NELSON ROCKS soda in a little hot water, One cup sugar, one cup butter, one teaspoonful cinnamon, one tea- three cups flour, one and one-half cup spoonful Chop raisins and walnuts and mix in raisins, one cup English walnuts. flour. Three eggs; beat whites and put in last. Take one teaspoonful of stiff batter and place far apart in pan. MRS. JOHN MOLONEY One cup sugar one cup molasses, SNAPPY GINGER SNAPS one cup shortening —lard Is best. ten minutes; when cool add one egg, one heaping teaspoon salt, one tea- sour milk, one tablespoon Boil all together soda dissolved in three tablespoons spoon ginger; flour to roll soft. MRS. JAMES MOLONEY HERMITS Two cups light brown sugar, three sour milk, one cup raisins, one teaspoon soda, one teaspoon cin- tablespoons namon, one teaspoon nutmeg. Flour to make soft batter. Drop from a spoon and bake in a slow oven. MRS. LOUIS HAZBN two-thirds cup butter, two eggs, OATMEAL COOKIES X One cup brown sugar, one cup butter and lard mixed, 'two eggs, six tablespoons two cups flour, two cups rolled oats, one cup seeded raisins, one cup nut meats, cinnamon to taste. Silt flour, soda and salt in or- der given. Drop tablespoonful sweet milk, one and one-half together. Put together soda, pinch of salt, teaspoons in buttered pan and bake. MRS. CLARENCE GARRETT HERMITS Two eggs, two-thirds fine one and one-half cups brown sugar, one teaspoon salt, one teaspoon each of cin- namon, cloves, nutmeg; "one teaspoon soda dissolved in one tablespoon of milk. Mix and roll out like cookies— not very thin. cup butter, one cup raisins chopped HARRIET W. COTCHER THE HUDSON COOK BOOK 37 SACRED HEART CHURCH 38 THE HUDSON COOK BOOK BOCKS One scant cup butter creamed with one and one-half cups sugar, three eggs, one pint chopped nut meats, one and one-half cups chopped rai- soda dis- sins, one teaspoon solved in a littlehot water; three cups flour added last. Stir well and drop from spoon. Bake in a moderate oven until brown. This makes eight or nine dozen. MRS. EVA HINDS PHELPS cinnamon, one teaspoon two teaspoons cloves, FRUIT COOKIES One cup of shortening, one cup of molasses, one cup of sugar, two cups of currants, one cup of chopped raisins, three eggs, one teaspoon of cinna- mon, one teaspoon of cloves, one teaspoon of nutmeg, one heaping teaspoon- MRS. A. O. ABBOTT ftil of soda. SCOTCH COOKIES Two eggs, one cup sugar, one scant cup butter, six tablespoons sweet cream tartar, a little salt and nut- milk, one teaspoon soda, meg. Mix soft and roll thin. two teaspoons MRS. OSCAR FOSTER DATE HERMITS Two cups light brown sugar, one-half cup butter, one-half cup lard, two-thirds cup hot water, one teaspoon soda dissolved in the wa- two eggs, ter, four cups flour, one teaspoon each of salt and Royal baking powder, one pound dates chopped fine, one cup nut meats. Mix soft and drop from spoon- MRS. CLARA CRITTENDEN CRUMB COOKIES Two cups sugar, one cup lard and butter, one cup warm water, two three cups of crumbs pressed down, teaspoons onp cup molasses, soda, one teaspoon three eggs, cloves, two teaspoons cinnamon, six cups flour. HAZEL BIVINS GINGER DROPS One cup light brown sugar, '•old water, one egg. one teaspoon used, add salt. Drop in ;. dripping pan and bake in moderate oven. two-thirds cup molasses, Use flour enough to make stiff batter. two-thirds cup of butter, one-half cup of ginger, Ifpart lard is one large teaspoon soda. MRS. WILLIS JOHNSON OATMEAL COOKIES One cup of shortening, sifted; two cups oat meal, make soft dough. Ron thin: put together with filling of dates. i-.t, rLING~~°ne Pound of ch °PP ed dates; two tablespoons a little hot water. Work to a paste. two cups brown sugar, one-half cup hot water, small soda. Stir in enough flour to teaspoon MRS. MATTIE DAY. sugar and two t?nlZd Gne "tMll! Jste SUGAR COOKIES miXK °ne teaBpoon rhree-fonrths soda- P inch of salt: cup butter, two egg.. season to MRS. C. H. JOHNSON THE HUDSON COOK BOOK 39 COOKIES Two cups sugar, one cup butter and lard mixed, one-half cup milk and water mixed, one teaspoonful mix without sticking. two yolks eggs, flour to soda,, enough DRESSING FOR COOKIES— Whites of two eggs beaten, one cup of Stir all together and sugar, dash of cinnamon, one cup ground nut meats. put a little on top of each cookie and bake. MRS. H. L. ROGERS GINGER COOKIES Two eggs, two cups Orleans molasses, shortening, one cup sour milk, three teaspoons mon, four level teaspoons one cup brown sugar, one cup ginger, one teaspoon cinna- soda. Mixas soft as you can handle the cookies. MRS. CHARLES SAETTEL recipe calls for baking powder, we recommend the NOTE—Wherever use of Royal. 40 THE HUDSON COOK BOOK Pies "Nosoil upon earth is so dear to our eyes As the soil we first stirred into terrestrial pies." LEMON PIE WITH TWO CRUSTS two cups sugar, one tablespoon but- One large egg or two small ones, flour, two lemons; don't ter, two cups boiling water, four small tablespoons scrimp butter and sugar. Make a thin batter of flour with cold water; stir partly cool add butter, egg and grated rind of the lemons —just the outside into the boiling water; let boil one or two minutes; set it aside. When of the rind, as the white part makes pies. the pie bittpr. This will make two MRS. VIOLA BROWN Cook and season cup milk, three-fourths Season to taste with singer, allspice and cinnamon. SQUASH PIE the squash. cup sugar. Add molasses Four tablespoons squash, one egg, one enough to fill the cup. MRS. BASSETT, Toledo, Ohio LEMON PIE flour, three eggs —saving the whites of two for frosting. The juice and grated rind of onr; lemon; one cup sugar, one cup wa- ter, one tablespoon Cook all in double boiler and fill crust previously baked. en whites on top and brown. Spread the beat- ELDERBERRIES FOR PIE Cook the elderberries seasoned with sugar; and cook it, using one-third apple to two-thirds berries. then pare and slice good, Cook MRS. O. W. HAYNKS tart apples well and seal for winter use. LEMON PIE WITH TWO CRUSTS One lemon—grated, one cup of sugar, one cup of warm water, one egg, a small piece of butter, one tablespoonful of flour or corn starch cook- ed; then place in the crusts. Bake in a quick oven. MRS. W. J. WHITHECK PUMPKIN PIE two cups of sugar, Four cups pumpkin, four eggs, one tablespoon ginger, one tablespoon lasses, blespoon vanilla, one teaspoon salt. cup; one-half cup water, one teaspoon same time. Mix lightly into smooth crust. CREAM PIE five cups milk, two cups mo- cinnamon, one ta- Crust— Lard—melted, not hot, one salt. Mix water and lard in at the MRS. HILL MRS. HILL One pint of milk, scalded; two tablespoons corn starch sugar, yolks of two eggs. Wet even full- 3 tablespoons the starch with a little cold milk. Beat eggs aud sugar until light, stir whole in milk until thick- fla- vor with lemon or vanilla; set aside to cool. Bake your crust and fill with cream; and brown lightly. MRg_ HANpORD the whites with two tablespoons then beat sugar. Spread THE HUDSON COOK BOOK 41 LIBRARY PUBLIC HUDSON 42 THE HUDSON COOK BOOK CREAM PIE Yolks of three eggs, one-half cup sugar, one heaping tablespoon flour size of a walnut, salt; pour in one pint of boiling flavor and pour in baked crust with whites of eggs on in a little water, butter milk. When cool, top MRS. CHARLES KEFUSS FILLING FOB LEMON PIE two tablespoons Juice and grated rind of one lemon. One tablespoon butter, one cup corn starch, one cup boiling wa- sugar, yolks of two eggs, ter. Dissolve the corn starch in a little cold water. Add boiling water. Add butter and sugar well beaten. When cool, add eggs and lemon juice. Line a pie tin with a good pie crust. Add filling and bake. When done beat whites of eggs. Add two tablespoons Put on pie and brown in oven. MRS. W. A. BARNARD sugar. MOCK CHEERY PIE One cup chopped raisins, one cup cranberriess cut in halves, one cup water, two tablespoons flour and a little vanilla. Bake with two crusts. MRS. C. E. BROWN CARAMEL PIE Brown three-fourths of a cup of sugar; add a pint of sweet milk, in of flour, and stir until smooth. Whip in which dissolve two tablespoons the well beaten yolks of two eggs and a tablespoon melted butter. Stir un- til thick; then take from tire. Add one teaspoon vanilla. Pour into crust which has alrady been baked. Spread beaten whites on top and brown in oven. MRS. C. E. BROWN PUMPKIN PIE One and one-half cups hot pumpkin; one large tablespoon butter; yolk of one egg; salt spoon cinnamon; one cup hot milk; lastly, add the white of egg, beaten to stiff froth. Put in a pie paste and bake in a slow oven. spoon salt; salt MISS PAULINE STEGER PUMPKIN PIE One cup stewed pumpkin; spoon ginger; one-fourth teaspoon one cup cream, then add milk enough to fill crust two-third cup sugar; one egg; one tea- cinnamon; one-fourth teaspoon nutmeg; BUTTER SCOTCH PIE tablespoons size of an egg; One cup brown sugar; one and one-half thoroughly and add; add milk last. Beat all together. flour or corn- starch; butter one-half two eggs (save white of one for frosting;) one cup milk; mix sugar and cornstarch, then add butter; beat eggs Place in a double boiler and cook until thick. Put into the shell. Cover with beat- en white and brown in oven. MRS- v G LAiiß ** •°?\T CrUSt raisins, yolk of 1 egg, itablespoon flour, littlebutter. Mix all together, raisin Aft.Tr «, AdfI"6 232'3 CUP then 6dl th6n PUt in °Yen and bro™ the white a very little. the white of an e*S Md spread on top. MRS. M. ? HOLMES to the white of egg. TheD &M 1 ***»CUP •»«"¦ PIE PLANT PIE Add a little sugar Beßt f 1 THE HUDSON COOK BOOK BUTTER SCOTCH PIE 43 One Cup soft A sugar, 2 eggs (yolks only or 1 whole egg) 2 rounding ta- flour. Mix together. Then add 1 cup cold water and 2 heaping ta- Cook all until thick and pour into a baked crust on Put white of eggs on top. This is a Ladies' Home Journal MRS. MILO S. WALLER. blespoons blespoons butter (or 1). sliced bananas. receipe and Is fine. HOT WATER PIE CRUST One cup lard, % cup boiling water; beat up together. Three cups flour, 1 2 salt. teaspoon Royal baking powder, one teaspoon two-crust pies and will keep indefinitely. This recipe makes MRS. W. N. DERBYSHIRE PUMPKIN PIE One cup pumpkin; one cup sugar; one teaspoonful each of cinnamon, ginger and corn starch; one egg; one scant pint scalded milk; salt MRS. H. L. ATHERTON CHICKEN PIE Pry a fat young chicken, place in a pudding dish and cover with a quart of stewed young corn, which has been seasoned when cooked with one tablespoonful cream, one tablespoonful butter, one tablespoonful flour, 1 salt. Put a baking powder crust of dough on and bake a del- teaspoonful icate brown. the chicken an excellent The corn gives flavor. MRS. THOS. R. MARSHALL, Washington D. C. recipe calls for baking powder, we recommend the NOTE!—Wherever use of Royal. 44 THE HUDSON COOK BOOK Puddings "Agood appetite is the best sauce.' SPANISH CREAM One quart milk; three Dissolve gelatine cup sugar; one-third package eggs; one-half in a little hot water; beat yolks and sugar gelatine. this mixture together, bring milk to a boil, add the beaten yolks and heat remove it from the to the boiling point, (no more;) into stove and add whites of eggs beaten moulds and let it stand several hours. Better make the day before it is to be served. Very nice served with berries and cream. to a stiff froth. add the gelatine; Flavor, pour MRS. E. M. NIX PUDDING Four cornstarch, tablespoons dissolved in a little cold water; poui' mi this one pint of boiling water. Add the whites of two eggs beaten stiff; juice of one lemon, .hen cold this should be thick enough to slice. SAUCE—Yolks of two eggs; one cup sugar; one cup milk. Flavor two bananas; two oranges, to taste. sweeten to taste. Boil in double boiler. Serve cold on pudding. MRS. E. E. COLE SUET PUDDING cue cup sour milk; one teaspoon ful soda; stir as stiff as for cake. three hours. •me cup chopped suet; one cup chopped raisins; one cup molsases; Steam SAUCE}—One cup brown sugar; one heaping tablessoon size of an egg; boiling water and let boil until thick. early fall and kept all winter. Cut off and steam. flour; butter vinegar and a little nutmeg and salt. Pour on This pudding can be made in tablespoon MRS. FRANK COBB ORANGE PUDDING Slice live oranges, add one cup sugar and let stand one hour; one Himrt milk; two tablespoons corn starch, with water enough to dissolve. Yolks of three eggs. Stir all into the boiling milk and let get very thick. When cool stir in oranges; MRS _TAMIiSj nwVRR Serve with whipped cream. MRS. JAMES DWYER frost with the whites of eggs. RAISIN AND APPLE TAPIOCA teaspoon of salt BoU three-fourths cup of tapioca in one quart of boiling water with one-half and core 7 or 8 apples; put them in a deep, round dish; fillapples with one-half package then pour on the boiled tapioca. Bake until the apples are soft. When cold serve with cream. sprinkle one-half cupol sugar over apples, in double boiler until transparent. seedless raisins; Pare MRS ROBERTS THE HUDSON COOK BOOK 45 SMALL ORANGE PUDDING Cream one-fourth cup of butter with three-fourths cup of sugar, and add one-third cup of juice of Sunkist orange and a little grated rind alter- nately with one and one-half cups of flour sifted with two level teaspoons of baking powder and a little salt; add three well beaten eggs and pour into deep muffin pans or timbale molds. Set in a pan of hot water and cook in moderate oven. Serve hot with sauce. MRS. W. G. ROBERTS One TAPIOCA AND ENGLISH WALNUT PUDDING soaked over night coffee cup of Pearl Tapioca, In the morning add one and one-half cups flavor; one cup broken English walnut meats in 3 cups of light brown sugar, and a little salt. To be eaten cold with either whipped or plain cream, flavored and sweet- water. maple Steam one hour. flavored with bitter almonds. ened, makes a nice dressing. (Sour cream, whipped, MRS. A. C. DUNHAM CARROT PUDDING cup grated carrots; one cup grated potatoes; One one cup of brown one cup grated three-fourths suet; cup flour; teaspoon soda; cinnamon, nutmeg and salt. Steam. sugar; one ~un of raisins; NORA V. KELLEY ENGLISH PLUM PUDDING One pound bread crumbs, with crust cut off; one pound raisins, cinnamon, one stoned; one pound currants; one pound suet; one teaspoon teaspoon ginger; a little nutmeg; four tablespoons four table- spoons milk; one pound sugar; little lemon juice; one-fourth pound can- died citron; one-fourth pound candied lemon peel; one-half pound dates, (sliced.) Grease your mold and place over the bottom a few raisins. Mix all thoroughly together. and steam four hours. Will keep all winter; steam a small quantity as want- ed. juice of one lemon. Pour over one quart of boiling water after mixing well, and cook. Press well into mould. Put into a steamer SAUCE—two cups sugar; 1 cup butter; 3 tablespoons MRS. RUSSELL BROOKS flour; 10 eggs; flour; ¦a GRAPENUT PUDDING One-half cup grapenuts: cool while you mix; one-half cup sugar; teaspoonful melted butter; yolks two eggs. add one-fourth teaspoonful pinch of salt and one-half cup of seeded raisins beaten whites of eggs. Bake in a moderate Serve with whipped cream or butter sauce. each of cinnamon, one cup boiling water poured over and let (light brown or granulated;) one and add a rolled in flour; lastly the twenty minutes. Pour over the grapenuts cloves and nutmeg; oven about MRS. PANCHETTE WOOD LEMON BICE PUDDING four eggs; two and % cups sugar; One cup boiled rice in salt water; one pint milk (some use a little one large lemon or two small Put rice, milk, yolks one cup sugar, butter, Bake 30 to 40 juice together. lemon juice. Put on top same \Yill serve from ten to twelve more;) ones; butter size of an egg. grated rind of lemon and one tablespoon Beat whites, add rest of sugar, minutes. for lemon pie. Bake a few minutes. as persons. MRS. VIOLA BROWN 46 THE HUDSON COOK BOOK SUET PUDDING One cup of chopped suet; one cup molasses; one cup sweet milk; one cup chopped fruit; one and one-half cups flour; one teaspoon of cream tar- Dressing for pudding—Ten tablespoons water; six tablespoons Steam three hours. tar; four jelly. Stir well and tablespoons butter; one tablespoon wine or currant cook. MRS. IRA CULVER three baking powder. two teaspoons soda or sugar; PINE APPLE FLUFF One can of pineapple (16 cents and worth;) one cup nut meats cut Let stand a few hours. Add nut meats and half of the marshmallows. cream, which must be whipped stiff. Use the remaining cream on the top of each glass. Add candied cherries. fine; one cup cream. Mix pineapple MRS. C. A. KURTZ fresh marshmallows, (shredded;) SUET PUDDING Two cups fruit; one cup suet; one cup molasses; one cup sweet milk; flour; pinch of salt; nutmeg. MRS. JOHN MULVANEY one and one-half Steam two hours. teaspoons soda; four cups RICE PUDDING WITHOUT EGGS Two heaping tablespoons sugar; one tablespoon butter; one pint milk; a pinch salt. Nutmeg and raisina if liked. Bake slowly one hour. rice; four heaping tablespoons MRS. JOHN MULVANEY BROWN TAUIOCA PUDDING One cup taioca; one pound brown sugar one quart of cold water. Bake in oven until tapioca is cooked through. or thin custard. a large pudding. (dark;) soak over night in In the morning add one pint of warm water. Serve with whipped cream the cream or custard with vanilla. This makes Flavor BAKED QUINCES them in halves and cut out Pare the quinces, cut In the cavity place a small piece of butter, Place In bak- ing pan with water and place in oven. AVhen done and nicely browned, remove, and to the juice add sugar (do not be afraid of getting too much.) Let it boil up, then pour over the quinces. They may be eaten hot or cold, and with or without cream. then fill with sugar. MRS. HELEN M. LOWE the cores. APPLE CHABLOTTE Cut slices of bread about one-fourth inch thick. Butter them and lay them in buttered dish. Then a layer of sliced apples. the ap- les sprinkle sugar; add lemon juice and a half teaspoon lemon peel grated. Continue this until dish is full; then pour over one-half pint of milk and one or two eggs well beaten. Over this put a cover and bake 3 hours in slow oven. Suet may be used in- stead of butter. Cover top with the apple parings. Over To be eaten warm. MRS. JAMES HYSLOP MRS. JAMES HYSLOP DATE PUDDING One cup dates cut up; one cup sugar; sugar Stir eggs, Royal baking powder, and bake for whipped cream or vanilla sauce. Will serve six persons. two eggs; a pinch of salt. flour with one teaspoon the dates and one cup chopped nut meats. Mixwell Serve with of an hour in very slow oven. and salt. Add one tablespoon three-quarters "tHE HUDSON COOK BOOK 47 PINE APPLE PUDDING One can pine apple; one cup sugar; one-half pint cream (whipped;) one-half box gelatine. juice off the pine apple and chop fine. Dis- solve gelatine in one one-half cups cold water. Mix pine apple with the Stir in the sugar. Heat whipped cream and beat juice and add to sugar, when begins to thicken. thorougly. Pour MRS. MARY FORTE Penton, Mich. MAPLE BLANC MANGE In a double boiler heat one quart of sweet milk, thicken with four corn starch (moistened with cold milk.) Stir until heaping teaspoons smooth and thick, adding gradually a cup of thick maple syrup and stir continually. When the mixture is nearly stiff, pour in molds dipped in cold water. Place on ice and serve with whipped cream. MRS. FANNY FORTE Fen ton, Mich. 48 THE HUDSON COOK BOOK Doughnuts "Now, good digestion waits o\: appetites." FRIED CAKES Two cups sour milk; two eggs; baking powder; eight two teaspoons taste and mix soft. two cups sugar; "lno- spoonsful melted two teaspoons soda; Seaso^to One quart of flour; one cup granulated sugar; one cup sweet milk; TutmeT tW° teaSP°°nS bakin§ P°Wder; FRIED CAKES tW° 3^ Two 'cups sugar; three powder; and milk to make soft dough. FRIED CAKES eggs; two quarts two spoons/baking flour; MRS. FRANK CRIPPBN DOUGHNUTS One cup sugar; two eggs: one-half cup shortening; one teaspoon of MRS. G. O. BAKER soda; one cup sour milk. Geason lo taste. One egg; one cup sour milk; one small chunk of butter; one teaspoon MRS. J. W. MITCHELL soda; nutmeg; flour enough to roll soft. DOUGHNUTS DOUGHNUTS One and one-half cups sugar; two heaping teaspoons two eggs; one cup sweet milk; two Royal baking powder; flour; salt and nutmeg to taste. STELLA WENZEL SLEEPER, Redlands, Calif. tablespoons melted lard; three and one-half level cups '.B POTATO FRIED CAKES Two good-sized potatoes mashed; sugar; _Vt«s tablespoons melted butter; heaping teaspoons Royal baking powder; salt. Mix soft. Uc^rfVU i>it- two-thirds cup sweet milk; two eggs; one and one-fourth cups two • fUJ MRS. R. F. BIRCH WAFFLES two tablespoons One pint milk; three eggs; butter; two teaspoons of flour. Mix the flour Royal baking powder; one and one-half (which and baking powder. should be melted,) and a little salt. Stir into the flour gradually and just before baking add the whites of the eggs beaten to a stiff froth. Have waf- fle irons hot and well buttered. Beat yolks light; add the milk and butter, scant pints THE HUDSON COOK BOOK 49 HELVETIA Milk Condensing Co. Originators and Largest Producers of Sterilized and Unsweetened EVAPORATED MILK Manufacturing Plants —Highland, 111., Greenville, 111., Delta, 0., GENERAL OFFICES— HIGHLAND, ILL., U, S. A, Wellsboro, Perm., Hudson, Mich., Mulvane, Kan., New Glarus. Wis., Westfield, Perm., Lamar, Colo., and Wayland, Mich. "Where Model Dairy Farms Abound." Ralph W. Armstrong $'Q ~\ :||otL Plumbing and Furnaces jjjjJil|yß^HUDSON. 136 Main St.. Ve.t Roofing and Eavetroughing J* MICH. Phone 335-Two Rfags j» J* J. H. CRUSE &SON Dealers in LUMBER ALLKINDS OF BUILDING MATERIAL AND JI6Ve.tSU Phone 43 50 THE HUDSON COOK BOOK Salads "Just a mixture of odds and ends, you say ? Ah. yes. but they must be mixed the right way. Salads should be served crisp and cold; Read what follows, and do as you're told." Eeclpe for a Happy Day "Aheart full of thankfulness. A thimbleful of care. A soul of simple hopefulness. An early morning prayer; A smile to greet the morning with. A kind word as the key To open the door and greet the day. Whate'er it brings to thee. A patient trust inprovidence To sweeten all the way- Allthese combined with thoughtfulness Willmake a happy day." PIMENTO SALAD Three boxes of lemon gelatine; one can of peas (drained well); one one small can pimentos, drained and small head of cabbage, this amount of gelatine use seven small cut fine; two heads celery. cups hot water. Mold in a round, deep dish. When ready to serve, turn out on a plate covered with lettuce leaves, or mold in individual dishes. This can be heated over and reset. (shredded;) For FRUIT SALAD One can large peaches. Place one-half peach on bed of lettuce leaves, and serve with the following mixture: Take equal parts of chop- ped celery and pineapple, heap on the peach, then lay on this a good table- dressing and sprinkle English walnuts chopped spoon of rich mayonnaise fine; over the top of this add orange or grape fruit cut in cubes. MRS. A. O. ABBOTT CORN SALAD Eighteen ears corn, four large onions, one red two tablespoons ground mustard, one pound light pepper, one head cabbage, brown sugar, one-half cup salt, one tablespoon three- fourths quart vinegar, one cup celery. Chop cabbage, onions, peppers and celery tine. Put into boiling vinegar, in which has been stirred the mus- tard, sugar, salt and turmeric powder. Boil thirty minutes and can. three green peppers, turmeric powder, MISS VEDI BENNETT THE HUDSON COOK BOOK ORANGE AND MINT SALAD 51 Peel sweet oranges free from skin and pith. Arrange on crisp endive leaves. Make a dressing, either mayonnaise or French, and pour over Sprinkle plentifully with freshly gathered mint, chopped or cut fine. Looks pretty and is refreshing in hot weather. the whole. cut in cubes, MRS. M. V. P. FRUIT SALAD One gallon enough for 30 cocktail glasses. One pineapple or one quart of canned; one pound Malaga grapes cut in two pieces and seeded; one dozen medium sized oranges, peeled and cut in squares; two grape iruils, peeled and pulp removed from linings, being careful not to break the culls. Mix all together and add the juice from a bottle of Maraschino cherries and serve in glasses. Whip one pint of whipping cream and put on top of fruit in glasses Serve very is mixed with fruit and sometimes we use cold. sherry wine or Kirsch water. Usually we serve wafers or light sandwiches A. J. FORD, Cleveland, Ohio with this salad. and put one Maraschino cherry on top of cream. a little sugar Sometimes GELATINE SALAD two cups—one pint— One package Knox gelatine, one cup cold water, three-fourths cup sugar, one can pimentoes, one-half boiling water, cup lemon juice, one cup finely chopped cabbage, two cups hnely chopped celery. Soak the gelatine in cold water live minutes; add boiling water and siir un- til thoroughly dissolved; add sugar and lemon juice and strain thiough cheese cloth. When it begins Pour to thicken, stir in the cabbage in molds and set in cold place and celery. to harden. ROQUEFORT CHEESE DRESSING Two-thirds cup olive oil, one-eighth teaspoon salt, one-third cup vin- egar, one-fourth pound Roquefort cheese, one-fourth teaspoon paprika, one- sauce. Blend together cheese and oil; add sea- half teaspoon Worcestershire soning and vinegar. Stir until creamy. Use for romaine, endive or lettuce salad. MISS BREWSTER One cup sour cream, spoon mustard, one tablespoon salt. Mix sugar, vinegar. SALAD DRESSING two-thirds cup good vinegar, one egg, small flour, three tablespoons tea- sugar, one tablespoon MRS- EUGENE NYB flur mustard, salt; add cream and beaten egg to boiling FRUIT SALAD Dice the following fruits: Pineapple, bananas, oranges and white grapes; also marshmallows, dates and nut meats. Dressing. Two tablespoons butter, one tablespoon flour, juice from a just a little 25-cent can of pineapple, yolks of two eggs, one-half cup sugar, lemon juice. Melt butter; add flour; when this cooks up, add pineapple juice. Let this boil up and add beaten egg yolks, sugar and lemon juice. Let all cook until thick. Pour over the above fruit. MRS. C. A. KURTZ 52 THE HUDSON COOK BOOK MUSTARD DRESSING FOR COLD MEATS Two tablespoons mustard moistened with a little hot water. To this sugar, small piece butter, one tea- three tablespoons Cook in double boiler until like custard. Add little lemon. add one beaten egg, spoon corn starch. more corn starch if not thick enough. Lastly the juice of one-half MRS. DR. EATON CREAM DRESSING FOR COLD SLAW two teaspoons Two teaspoons whipped sweet cream, four table- spoons vinegar. Beat well and pour over the cabbage, previously cut very fine and seasoned with salt. MRS. G. O. BAKER sugar, Three-fourths Cook these; DRESSING FOR FRUIT SALAD cup sugar, one-fourth cup vinegar, butter size of an egg. ther add two well beaten eggs. Thin with whipped cream. MRS. FANNIE PUTNAM FORCE SALAD DRESSING Mix together % cup granulated sugar, 1teaspoon salt. 1teaspoon mus- tard, a little paprike, butter size of 1 egg and lor 2 eggs. Beat all together until light and creamy. Have heaing % cup of vinegar and stir In the beaten Ifonly one egg is used, a tablespoon of flour should be mixture and cook. mixed with the sugar. MRS. OLIVER LAWRENCE MUSTARD DRESSING Three tablespoons mustard, 1 tablespoon butter, 1 egg, % cup sugar y2y2 teaspoon salt. Mix all but vinegar {scant), % cup vinegar, % cup water, and water, then add them and bring to a boil. MRS. E. W. KEFUSS CABBAGE SALAD DRESSING One well beaten egg, one-half cup of vinegar, piece of butter size of a small egg, a little salt. Let boil up, then add one cup of sweet cream and one-half teaspoon mustard. MRS. LIBBIE TUCKER FRENCH MUSTARD One beaten egg, two teospoons tablespoons stantly until done. Keep well corked in a cool place. two ground mustard. Mix smooth with good vinegar and stir con- sugar, one teaspoon corn starch, MRS. M. E. GILMAN SALMON SALAD celery. four bunches One can salmon, to taste. Chop as for chicken salad. Salt Pour over the following dressing: Mix one tablespoon mus- tard into a smooth paste with little vinegar; add yolks of 2 eggs, one table- spoon of butter-creamed, a gill of vinegar and the mashed yolks of two hard-boiled eggs. Mix a small portion nshwtth nish with green tops of celery and hard-boiled eggs "8 Wf the C6lery Md meat: tUrn the remain **over all Gar- one teaspoon salt, one teaspoon pepper MRS. FRANK CRIPPEN THE HUDSON COOK BOOK 53 THE COLONIAL HOTEL KELLOGG'S HARNESS FACTORY 54 THE HUDSON COOK BOOK SHRIMP SALAD Two cans of shrimps, two large heads of celery, four hard-boiled eggs, four boiled or steamed potatoes, one teaspoon salt, one teaspoon sage, one- Add salt, pepper fourth teaspoon pepper. Chop shrimps and add to the mixture. Do not chop very fine. and sage. Before serving add a dressing made of the yolks of six raw eggs well beat- en, one-half cup vinegar; beat until it thickens, stirring all the time. When of sugar. Garnish cool add olive oil to thin and one heaping tablespoon with sprigs of paisley or celery tops. Chop celery, eggs and poatoes. Serve very cold. MRS. HENRY C. HALL SWEET BREAD SALAD Cut Boil sweet bread in salt water until tender, and when cold cut into three heads of celery fine; also two hard-boiled eggs. small pieces. Use a dressing made of one ess, one teaspoon of ground mustard, piece of butter the size of an egg, one tablespoon sugar; salt and pepper light and add cup of vinegar; set on stove until it comes Beat remove and when cold pour over the salad. one-half cup of whipped cream. to taste. to a boil; Just before serving pour over Toss up lightly and serve MRS. H. W. HALRAN POTATO SALAD Slice six or eight good sized potatoes which have been boiled in salt- two onions shredded fine and 3 or more hard-boiled eggs, sliced. ed water: Dressing; One egg, one teaspoon sugar, one teaspoon salt, one teaspoon mus- tard, one cup vinegar. Cook until it thickens: add one teaspoon butter; pour hot over potatoes. This is also nice for lettuce. MRS. A. I. GARRISON EGG SALAD Boil eggs very hard —one egg for a person. Remove the yolks care- fully and chop the whites very fine. Arrange a bed of lettuce leaves or cresses on platter or individual dishes and on them little nests of the chop- ped whites, laying an unbroken yolk in each nest. Pour over all mayon- naise dressing. MRS. ROSCOE BEAN CHICKEN SALAD One chicken, well boiled and chopped fine; cabbage ery chopped fine, same quantity as chicken; gether. spoons butter, salt and pepper. chopped fine; cel- ten hard-boiled eggs; mix all to- ifnot, three table- three tablespoons mustard; mix all with vinegar. Season with Ifchicken is fat, skim off and mix with salad; MRS. !SAAC BROWN CHICKEN CHEESE sweet milk, two eggs, Mix and pack. Two well-cooked fowls, chopped; two cups two cups gravy, one tablespoon each salt and pepper. MRS. TALLMAN rolled crackers, of an hour. two cups Bake three-quarters Pineapple cut In discs. grated chees over that. PIKEAPPPLE SA LAD Cover with whipped cream and sprinkle EMMA A. MAYBS THE HUDSON COOK BOOK 55 One head of cabbage CABBAGE SALAD chopped fine. Dressing: One egg, butter size of three tablespoons of two tablespoons of mustard. Keystone dressing. Let it heat up; i walnut. Stir until smooth. Add one cup of sugar, vinegar, then pour over the cabbage. MRS. W. E. KRISTER MRS. \Y\ E. KRISTER, SALAD DRESSING Yolks of five eggs, well beaten; two level. teaspoons sugar, a sprinkling of cayenne pepper. After cooking this, add one-half cup melted butter poured on gradually and beaten rapidly. Add cream when used —sour preferred. MRS. C. H. BIRD salt, one teaspoon five tablespoons vinegar, PINEAPPLE SALAD On a lettuce leaf place a round slice of pineapple. Pile whipped cream on this in a pyramid and top with a red or green cherry. Put yellow cream cheese through a potato ricer and sprinkle the cheese over the mound. MRS. INEZ HALL CORNES One can shrimps, 1 small head of cabbage, 1 bunch of celery, 2 or 3 pimentos, a few walnut meats and salad dressing. MISS ELOISE PERKINS SHRIMP SALAD OYSTER SALAD Take two quarts of oysters, drain and throw into boiling hot vinegar; cook until they begin to curl, then take out and when cool mix with an equal quantity of crisp white celery. the dressing take three eggs, beaten spoon of mustard, one des- thoroughly, one dessert sert spoon of sugar, one cup vinegar,! one-half cup sweet cream. Mix in the order given and put Into a double boiler and scald. When cold add to the oysters spoon of salt, one dessert MRS. G. I. THOMPSON and celery. For SALAD Select firm, medium-sized tomatoes, peei and chill; then cut each in six sections without cutting through stem end, so that sections will be join- ed In center. Arrange on plates garnished with parsley and fill centers with On top sprinkle shredded green peppers and serve finely shredded cabbage. salt, one fourth teaspoon paprika —scant, mus- with following dressing: Three tablespoons olive oil, one tablespoon sharp vinegar, one-fourth teaspoon tard size of a pea. Stir until thoroughly blended and if too sour add a little water. MRS. ORLIN F. RUMSET PEPPER SAUCE One dozen red peppers, one dozen green Chop all fine; cover with boiling water; Jet stand five minutes — then drain. One pint vinegar, one and one-half pounds brown sugar, tw tablespoons salt. ANNA ALPAUGH Put and boil fifteen minutes. 15 large onions. peppers, together CORN SALAD Eighteen ears of corn, one large cabbage, heads celery. Drssing: One quart vinegar, fourth pound mustard, flour. Cook all together. until tender; drain dry. Chip celery, onions and peppers. ing and cook about turmeric enough, one-half cup salt, three tablespoons Cook Add all to dress- MRS. G. H. BUMP Cook corn on cob, cut off; chop cabbage. ten minutes: can while hot. three green peppers, two two pounds brown sugar, one- 56 THE HUDSON COOK BOOK Pickles "Now Iget me up to work; Ipray the Lord Imay not shirk. If Ishould die before the night Ipray the Lord my work"s all right." One peck of tomatoes, pepper two tablespoons TOMATO CATSUP two tablespoons of salt, one tablespoon of black cinnamon, one teaspoon of cloves, one-fourtb tea- spoon of cayenne pepper, ne-half teacu f sugar, one pint of v^neg^ D SWEET CHOPPED PICKLES One peck green tomatoes, remove the seeds, one dozen onions, two dozen cucumbers, medium size, one two large heads cabbage, dozen peppers, six bunches of celery; chop all fine, add one teacup salt and let stand over cider vinegar, add four night; then drain off th juice. Take three quarts sugar, one-half pound white musard seed, one ounc turmeric, one pounds MRS. A. C. DUNHAM red pepper. Boil one hour and can. teaspoon DILLPICKLES Three quarts water, one cup salt, one cup vinegar; alum dissolved in hot water; place a piece of dill three inches long. three red peppers. small piece of In each quart of pickles HENRY CARMICHAEL and HAM HALRAN Remove all seeds Repeat three minutes. in jars and cover with boiling vinegar, and sugar. Seal and keep in a cool place. TO CAN SWEET PEPPERS from peppers; the process cover with boiling water; let stand three times; drain well last time. Pack to which has been added a little salt PEPPER HASH twelve green ones, fifteen oniions —medium size, Twelve red peppers, 3 cups of sugar, 3 scant Remove and onions separately; pour boiling water on the seeds; let stand a minute or so, then drain; cover with cold water and boil peppers; up good; drain. Boil vinegar, sugar and salt, add peppers and onions and boil fifteen minutes. of salt, 3 pints of vinegar. then grind peppers tablespoons CHUNK PICKLE Use large cucumbers. Put in a brine that will hold up an egg. Leave in brine three days. Then freshen every morning for three mornings. Cut in chunks about an inch long and cook for two hours in weak vinegar, grape light leaves and alum; drain. brown sugar, one and one-half pints vinegar; if very strong, dilute with wa- ter. One ounce cassia buds, one ounce allspice. for two or three mornings. Simmer MRS. A. E. HTLEY Seven pounds cucumbers, three pounds GYMNASIUM SCHOOL HIGH HUDSON 58 THE HUDSON COOK BOOK CHOWDER One peck green tomatoes, six large onions, six large peppers —green and red. Grind and add one cup salt. Let stand over night; drain in morn- ing. Add three quarts weak vinegar. Boil up and drain; then add the fol- lowing and boil 20 minutes: One pint molasses made from brown sugar, one twoand teaspoon black pepper, MRS. HATHAWAY one-half quarts vinegar. cinnamon, one teaspoon cloves, Seal while hot. two teaspoons CHILI SAUCE One peck ripe tomatoes, pint vinegar, one-half cup salt, spice to taste. Boil two hours. onions. MRS. A. D. ARMSTRONG two large green peppers, one cup sugar, one Six large MUSTARD PICKLES sliced, six large onions One peck of green tomatoes sliced, one teacup salt; let stand over night, then drain. Take two quarts water, one vinegar, and cook the above in this five minutes; then drain thoroughly. Take four quarts vinegar, two pounds brown sugar, one-half pound mustard, two table- two cinnamon, one-half spoons cloves, teaspoon pepper. Add small cucum- bers, caulifower, small string beans; cook fifteen minutes. CHOW CHOW NELLIE LOOMIS One^fourth peck tomatoes, one green pepper, one pint white onions, one dozen cucumbers, mustard, cinnamon and cloves to taste. MRS. PALMER SWEET PICKLE CUCUMBERS One gallon of vinegar— not too strong; one cup salt, one cup of mus- to taste; one-fourth tea- tard; a level teaspoon of saccharine; mixed spices spoon alum. Add all the small cucumbers that the above will cover. MIXED PICKLES MRS. G. H. BUMP One quart raw cabbage, ped fine; two cups of sugar, per, one cup grated horse radish. chopped fine; one quart of boiled beets, chop- tablespoonful of salt, one teaspoonful red pep- Cover with cold vinegar and keep from MRS. J. C. PALMER PICKALILLI Ned fin, T" °' g""een tom*toes - Add to U six ereen ™°™- chop- uir ™Ti?aCUP grat6d hh°rSe radiSh ' tW° quarts vinegar, one teacup of CUP °t Sf• L6t " bOi' gent'y' stirrln* {t occasionally until he tomlt nutmtr add °"c teas P°°n™ cloves, cinnamon, MRS. H. CARMICHAEL ' PICKLED PEACHES peaches and seaThot ' ""^dd°Wn °ne-haU and ™*« MRS. C. L. CARPENTER THE HUDSON COOK BOOK TOMATO PICKLES 59 Cut one peck green tomatoes in slices one inch thick, or nearly that. two quarts water, one quart vinegar. Boil 15 or 20 minutes all five One cup salt, together; drain through sieve. Make syrup of pounds brown sugar one-half pound white mustard seed, two tablespoons ground mustard, allspice, ginger, cinnamon, cloves, one teaspoon red pepper. Mix all together and cook 15 or 20 minutes. MRS. MYRTA BIRCH two quarts vinegar, SWEET CUCUMBER PICKLES One gallon vinegar, one level teaspoon radish, one cup salt, five cents worth saccharine, ounce mustard seed, one tablespoon Put cucumbers in cold vinegar. alum, one cup chopped horse each of cinnamon and cloves—ground. one ounce celery seed, one MRS. CORA KEFUSS OLIVE OIL PICKLES sufficient Slice,%ut do not pare, small cucumbers to fill a gallon jar. add a teacupful of salt; continue until jar is Fill in a layer of cucumbers, filled. Let stand three hours. Slice two or three onions thin. Drain the carefully from the salt; again place in jar in layers, putting in cucumbers a sprinkling of white mustard and celery seed, a layer of onions and about one tablespoon of olive oil. Continue until jar is filled, using one ounce of celery seed and one ounce of mustard seed for the jar. When jar is filled, of olive oil and fill jar with with good cold add two or three tablespoons is boiled and allowed to cool before pouring over cu- vinegar. cumbers, Ifvinegar they keep much fresher. SLICED CUCUMBERS WITH PEELING ON—NOT TOO LARGE add one red pepper, one onion. To one quart of sliced cucumbers Sprinkle with salt; let stand three hours; Then add then drain in colander. one cup sugar, ground mustard, a small piece of alum and one tablespoon olive oil. Cover with vinegar and let come to a boil. Can and seal. MRS. MABEL DILLON each of mustard seed, celery teaspoon seed and SMALL, SWEET DILL PICKLES Wash small cucumbers then drain and wipe dry. Pack closely together and cover with cold water. Allow to stand jars, for 12 hours; using plenty of fresh dill, if obtainable, between the layers. Fresh dill im- parts a better flavor to the pickles, but dill seed in proportion of a rounding to each half-gallon jar can be used. To each quart allow a small tablespoon pepper corns, one bay leaf and a thin round of red pepper, half a teaspoon horse radish root. To six quarts of water add a level teaspoon of powdered two pounds of sugar, one pound rock salt. Bring to the boiling point; alum, the pickles, sealing then add a quart of pure cider vinegar and pour over two-thirds cup sugar, while hot. For two quarts use one-sixth water, etc, MRS. MYRTA BIRCH one-fourth cup salt and two-thirds cup vinegar. in glass CANNED RED PEPPERS Make a syrup of one-half cup sugar and one pint vinegar and boil15 in can. Three times this recipe for two qts. MRS. MYRTA BIRCH Pour over peppers mi-nutes. or one dozen large peppers. 60 THE HUDSON COOK BOOK SLICED CUCUMBER PICKLES One gallon peeled and sliced cucumbers. Then take one quart vinegar, a few hours. tard, two tablespoons thirds cup white sugar. Let all come to a boil and can. Let stand in salt water for two tablespoons of ground mus- celery seed, one-fourth teaspoon turmeric powder, two- MRS. WILLIS JOHNSON RIPE CUCUMBER PICKLE them in fresh water Take a pint of vinegar and let them stand in salt and water over in the morning. Let them stand a few in thin in vinegar, sugar and spices until they are tender to one of sugar. Tie mixed spices Prepare the cucumbers night. Put hours. cloth; boil the cucumbers and clear; then can. MRS. A. C. D. MUSTARD PICKLES One quart green tomatoes, one quart cauliflower, one and one-half three tablespoons mustard, half table- cup sugar, one cup vine-f one pint onions, three-fourths quarts cucumbers, turmeric, half cup flour, spoonlul gar one tablespoon mixed spices. MRS. VERA PATTERSON, Detroit GERMAN PICKLES Put cucumbers in strong salt water. Let stand a week. Then cut in slices about one inch in length. Put in strong alum water over night. Drain. Pour on hot water. Let stand over night. Make a strong sweeten- ed vinegar with stick cinnamon and celery seed. Pour over. MRS. OSCAR FOSTER — THE HUDSON COOK BOOK 61 8 I § z 62 THE HUDSON COOK BOOK Conserves The kitchen is a country in which there are always new discov- eries to be made. CONSERVE Two pounds of raisins, three pints currant or Catawba grape juice as prepared for making jelly, or three chopped with pounds of cherries. Four pounds the rinds. Cook 20 minutes after it begins to boil. Put in jelly glasses. four pounds oranges and steamed twenty minutes; stemmed sugar; MRS. NORMAN JAMES STRAWBEBRY CONSERVE Two quarts strawberries, one pineapple, two oranges —using only grated rind of one. Measure ten cents worth English wal- fruit in nut meats, a cup and use two cups less of sugar than fruit. Cook until it jellies. MISS SUSAN BRODERICK GINGER PEARS Pour pounds pears, and rind of two lemons. very thin. Cut the lemons very fine. four pounds The pears must be ripe, but hard. sugar, one ounce ginger MRS. RUSSEL BROOKS root, juice Slice them Eight oranges diced—use rind of three, ORANGE MARMALADE two quarts water. Dice oranges sugar, stand over night. Boil about two hours; add sugar; Will keep without sealing. and lemons. two lemons diced, ten cups Add water and let then boil one-half hour. CARRIE W. ALLEN CANDIED ORANGE PEEL Slice fresh quarters of orange peel in small strips. Cover with wa- ter, changing occasionally for a day and a half. Make a heavy syrup; when the sugar is well dissolved put in the peel and cook until tender, stirring occasionally. By the time it is tender the syrup should be thick and can- died. MRS. P. M. CHILDS, Redlands, Calif. Spread on plates to dry. CREAM DRESSING FOR CABBAGE Two tablespoons whipped sweet cream, four vinegar. Beat all together and pour over finely cut cabbage. two tablespoons sugar, MRS_ B_ M_ m% tablespoons Salt to taste. CRANBERRY JELLY Wash carefully two quarts red berries; put In kettle with scant pint a stirring of cold water and boil briskly 15 minutes; flannel bag; add two pounds white sugar and boil twenty minutes constantly. Pour into cups that have been wet in cold water. through squeeze then MRS. ROSCOE BEAN THE HUDSON COOK BOOK 63 Seven pounds plums, four oranges, one pound PLUM CONSERVE seven pounds sugar, seeded raisins, one pound walnut meats, one cup water. Boil two hours. ESTELLA RONEY Seven pounds ORANGE CURRANT fresh currants —six quarts, two two oranges. Wash currants; add sugar and raisins, Chop the rind and pulp very fine; pounds seeded raisins, chopped fine; add to the mixture and cook slowly one and one-half hours. then the juice of oranges. pounds sugar, six MRS. IRA WATERMAN PLUM CONSERVE Seven pounds plums, seven pounds sugar, four oranges, one pound seeded raisins, one pound walnut meats, one cup water. Boil two hours HELEN M. PEASE "TAILOR DUFF" One egg, two tablespoons One-half cup molasses, two tablespoons butter, one teaspoon soda dissolved in hot water, one and one-half cups flour, one-half cup boiling water. Beat each ingredient —Yolks of two eggs, one cup powdered in separately. Steam in buttered mold one hour. SAUCE FOR TAILOR DUFF sugar; beat well together. sugar, one teaspoon vanilla, well beaten. whipped cream. Before serving add one-half pint HELEN M. PEASE CONSERVE Two pounds of raisins three pints currant or Catawba grape juice as prepared for making jelly; or three chopped pounds of cheries; Cook twenty minutes after it begins to boil. Put in jelly with the rinds. glasses. MRS- NORMAN JAMES four pounds of sugar, four pounds of oranges stemmed and steamed twenty minutes: 64 THE HUDSON COOK BOOK LADIES Who would like a low or me- dium heighth heel on their run of will find a complete and Leathers and all Sizes Grades of Fine Shoes from 5?2.00t054.00 at our store, John George & Son ' w The Hat Shop Mrs. Clara Whipple Seasonable Millinery at Rea>onable Prices 816 W. Main Phone 243 James L.Moloney & Co. Grain Wool Seeds Our Specialty: High Purity Seeds for the Farm I. L. LOCKWOOD MAIN STREET BAKERY Phone 151 HUDSON, MICH. THE HUDSON COOK BOOK 65 Ice Cream "Delicate, dainty, as light as a feather. Islands of amber and drifts of snow." MAPLE WHIP One-half cup sugar, one cup maple syrup, two cups cold watei. When boiling add a pinch of salt, one teaspoon butter and two tablespoons corn starch. Cook until thick. When cold, stir in the well beaten whites of two eggs. Serve with cream, either plain or whipped. BUCKEYE PUDDING One-half cup of raisins, cup warm water, one and one-half cups flour, one scant one teaspoon Royal baking powder. Sauce —One-fourth cup butter, and ont teaspoon soda, one egg. cup sugar, creamed together; white of an egs. Beat all together. tablespoons hot water. Warm over tea kettle. Flavoring. Add two one-half three-fourths cup molasses, MRS. M. E. TRJPP PINEAPPLE FRAPP E two cups Two cups water, one cup sugar, ice water, one can grated pineapple or one can shredded pineapple, juice of two lemons. Make a syr- up of the sugar and water; add the pineapple and lemon juice; cool; strain. Add ice water and freeze. LEMON ICE Four cups water, two cups sugar, three-fourths cup lemon juice. Boil sugar and water until thick. When cool add lemon juice and freeze. PINEAPPLE CREAM One can chopped pineapple, one cup sugar, one-half cup hot water, one-half box gelatine. ten minutes; dis- solve the gelatine in a cup of hot water; strain into the apple. When cool, stir this into one pint of whipped cream. Put into a mold to cool. Cook the apple, water and sugar MRS. PHIL SEEWALD THE EAST WAT TO MAKE ICE CREAM Use one quart of milk for a package of Jell-o Ice Cream Powder. Pour to avoid lumps. Add Pour the contents of a package of Jell-o Ice Cream Powder in a dish. on it one cup of milk and stir to a thick, smooth paste, the rest of the quart of milk; stir until throughly dissolved and freeze. THE POPULAR JELL-O DESSERT Dissolve 1 package of Jell-O, any flavor, in a pint of boiling water. Pour into mold and put in a cold place to harden. When set, turn out on a plate. Be sure to use Jell-o, with the name Jell-o in big red letters on the package. 66 THE HUDSON COOK BOOtf SrK? ""hl- °' -'¦ ""-'=*ZnSS? two cups maple syrup. Bring the then whip the yolks of eggs and stir in. Cook in two quarts sweet cream, syrup to boiling point; MAPLE MOUSSE Six eggs Wash and hull one Quart strawberries. Sprinkle with one cup su- Cover and let stand two hours. Mash and squeeze through a double STRAW BERRY ICE cloth. To iuice add one cup gar thickness of cheese ttlStG. PINEAPPLE ICE Six lemons, three cups sugar, one can pineapple, six glasses water. for punch with the addition of sliced The above is a good recipe Freeze. oranges; pineapple, bananas and cherries. ICE CREAM flour. Stir Three pints of milk, three eggs, one heaping tablespoon yolks and the flour smooth with a little cold milk; add the eggs, whites the milk in a dish set in boiling water, and when beaten separately. Heat nearly boiling add flour and eggs. After taking from the stove, add one cloth. When heaping cup of sugar. When cool, strain through ready for freezer, add one pint of whipped cream. to taste. Flavor cheese MRS. MILLARD E. POWER One quart cream, one quart milk, one and one-half cups granulated then add the rest of the ingredi- sugar, white of an egg. Whip the cream; ents. Flavor to taste. MRS. S. E. LAWRENCE ICE CREAM STRAWBERRY MERINGUE Make a good puff paste and cut large and round; bake it a light brown in a very quick oven; draw it forward to the oven door and cover with ber- spread an inch deep meringue made of ries rolled in sugar; over the berries the whites of four eggs whisked stiff, with 3 tablespoons of sugar. Bake a golden brown. Good hot or cold. MRS. J. A. SCHERMERHORN JELL-O WITH FRUIT Dissolve one package of Jell-o, any flavor, in a pint of boiling water. Just as Jell-o is beginning to set, arrange In it, and straw- Pour into a bowl or mold. with the aid of a fork, sliced oranges berries, or cherries and currants, or any fruit that may be and bananas, or peaches selected. Be sure to use Jell-o, with the name Jell-o in big, red letters on the package . CHOCOLATE SAUCE FOR ICE CREAM Four tablespoons milk, one-half cup sugar. then add milk and sugar. Bring to a boil and stir until thickened. chocolate, two tablespoons water, one cup Dissolve chocolato and water in double boiler; grated; THE HUDSON COOK BOOK 67 Dumford BAKING POWDf R THE WHOLESOME is reliable — never varxiftg instrength, never hnpaiiino the most delicate flavors used. It is healthful, because in part, the nutritious phos- Itis econom- it does not cause waste of good material, and because phates of which fine wheat flour has been deprived. ical, because of its reasonable it restores, cost, MAKES PERFECT FOOD MAILED FREE —The New Rumford Home Receipt Book, including Fireless and Casserole Gookery. Rumford Company, Providence, R.. I. M. E. CANER Fresh and Salt MEATS and VEGETABLES PHONE 25 Always the Best A Trial willConvince Don't Forget Lowe &Brown FOR. FURNITURE AND Undertaking Hudson, Mich. 68 THE HUDSON COOK BOOK PINEAPPLE SHERBET A pint and a half of pineapple; or if fresh fruit is used, one large pine- of gelatine; apple, a small pint of sugar, soak the gelatine until dissolved in cold water the heart and eyes f ora the fruit, chop it fine and add sugar; have half the water hot and add to gelatine; stir this and the cold water into the pineapple. Freeze. This sherbet willbe white and creamy. a pint of water, one tablespoon MRS. MILLARDB. POWER to cover; cut LEMON JELL-O WHIP WITH PRUNES to thicken. Dissolve a package of Lemon Jell-o in pint of boiling water and set Then beat with an egg beater until it it aside until it begins the consistency of whipped cream. Stir in one cup of chopped prunes reaches which have been stewed until very tender. Very much better if one cup of to whipped cream is added. Turn into mold to harden. Add more sugar the water in which the prunes were cooked and boil this down to a thick syrup. When cold pour it about after you have turned this out, and arrange whole prunes as a garnish. the base of the desserts, Be sure to use Jell-o, with the name jell-o in big, red letters on the package. NOTE— Wherever use of Royal. recipe calls for baking powder, we recommend the THE HUDSON COOK BOOK 69 Sandwiches and Luncheon Dishes "Our doubts are traitors, And make us lose the good we oft might win By fearing to attempt." SPANISH RICE Put one tablespoon tomatoes, one-halt dozen gieen cliili peppers, laid in the skihet. When hot brown one small minced onion. Add one cup dry rice and brown again. Then add one pint cooked uiie. bull well; add a little water; cover and cook slowly one hour. Do not sur niuie than necessary. Should be cooked dry and giains of rice shou.d be whule. Pimentoes may be used instead of chili peppers chopped if pietened. MKS. C. C. \.ETZEL BOILED HAM WITH TOMATOES Take a slice of ham about ter and boil twenty minutes. and pour over it one quart Bake thirty minutes. mato and stir until thickened. three inches thick, cover with boiling wa- Turn off the water, place ham in cusse.ole tomatoes, a little pepper and one sliced onion. to tho 10- Take out ham, add two tablespoons Hour Pour over ham and serve. This is lino. Chop dates and preserved ginger; moisten with lemon cream. English walnuts or pecans may be added it desired. juice and DATE SANDWICHES Six tablespoons green pepper, one-half naise dressing. Salt to taste. FLORADORA SANDWICHES chopped cooked chicken, two teaspoon chopped paiSiey, tablespoons chopped two tablespoons mayon- HAM SANDWICHES Grind cold boiled ham, celery and English walnut meats; chop stuff- ed olives and a little parsley; add a dash of paprika and salt. Mix together with mayonnaise dressing. MKS. HAROLD PATTERSON, MISS BREW3TER CHEESE SANDWICHES One-half pound cheese, half of a red pepper, half of a green pepper, teaspoon pap- olive oil; butter size of a hickory nut, one very small onion, one-half rika, one tablespoon Worcestershire salt to taste. Put all through a grinder and mix thoroughly. sauce, one small tablespoon PEANUT SANDWICHES Grind peanuts, add chopped olives, a little catsup and Worcestershire sauce. Thin with salad dressing. 70 THE HUDSON COOK BOOK Read what the Committee of the Congregational Church says concerning The South Bend Malleable RANGE One of which was purchased for the Church. "If you're in doubt as to which is the best to buy, try the SOUTH BEND MALLEABLERANGE. Learn to know it; learn to use it,and you will not be satisfied with any other.' MRS. R. F. BIRCH, MRS. GEO. BUMP, MRS. A.J. HASBROUCK, Committee. J. A. Dillon, Jr., & Co. "Hudson's Favorite Store" -THE== SNOWFLAKE LAUNDRY Will give you PROMPT SERVICE and FIRST-CLASS WORK G ye It a Trial Church Street Bakery Phono 406 FRANK E. CORSER, Prop. ASanitary Bakery. Equipped with Modern Appliances for Cleanliness and Purity of Product. Open for Public Inspection Every Day—Every Working Hour. QUALITY PURITY CLEANLINESS ©tore" Pavorite "HxjtdsorV^ 72 THE HUDSON COOK BOOK CHEESE SANDWICHES Cream two tablespoons butter; one cup grated cheese; one-fourth tea- spoon each of mustard and paprika and one^half cup chopped stuffed olives. TO MAKE PICNIC SANDWICHES TEMPTING If The loaf to be used should have all the crust cut off both sides. ham is to be used cut off as much as is necessary in thin slices across the grain. Chop the ham thus sliced very fine moisten with cream, add pepper and mustard, and ifliked a well beaten egg. Itis then almost a paste, and c;an be spread easily. Cut the bread very thin, butter carefully, and spread with the ham, and see that all the edges are neat and regular. MRS. PHIL SEEWALD EGG AND SARDINE SANDWICHES One box sardines to remove oil, which is invariably poor. Skin and bone sardines; pound or chop fine, with one hard-boiled egg good for every four fish, and work into a paste with one-fourth tablespoon to taste. Anchovies salad dressing for every egg used. Salt and pepper rinsed in water may be used, if preferred to sardines . POTATO CROQUETTES Two cups hot mashed potato, one tablespoon cream, one egg dropped into potato and thoroughly whipped, salt, pepper, a little grated onion and celery salt. Beat all together and make into croquettes; roll in bread crumbs, then in bread crumbs again. Pry in deep fat until a golden brown. then in beaten egg, MRS. MORTIMER DAY RAMAQUINS grated cheese, Pour tablespoons two tablespoons butter, one cup milk, yolks two eggs, two ounces bread (grated), one-third teaspoon mustard; cay- enne and salt to taste, whites of three eggs. Put bread and milk to boil un- til smooth, stirring often; add cheese and butter and remove from tire. As soon as butter is melted, stir in yolks of eggs and seasoning. Let cool a lit- tle before adding the stiffly beaten whites. Bake in ramaquins and serve at OnCe. A FRIEND A TT*r»TT3IMTI BAKED STIFFED PEPPERS Cut the tops off green peppers, remove the seeds and let the peppers soak in cold water for an hour; dry them and fill with a stuffing made of bread crumbs, Salt, sage and onion juice to Place them in a pan and bake until brown on top. Add a little soup taste. stock or melted butter and hot water before placing in the oven. Serve hot with fish or meat. chopped meat and seaso-iing. nT_v MRS T n _, MRS. T. B. THURLBY MACCARONI AND SALMON CASSEROLE Cook maccaroni until tender; then arrange in layers with salmon, pepper or paprika, salt, bits of butter and few drops of lemon juice or sal- mon. When the dish is filled, pour in a cupful of milk. Cover with butter- ed bread crumbs and grated cheese and bake. MRS GARRETT THE HUDSON COOK BOOK 73 Menu—Cream of rice, bread sticks, A GREEN LUNCHEON sweetbread sauce, O'Brien potatoes, peas, pickles, rolls, mint sherbet, and cucumber, served ginger. Mint sherbet and other dishes ing. stuffed olives, wafers, pistachio cream, cake, cutlets, mushroom salad, water cress coffee, pre- colored with vegetable color- MRS. B. F. TILDEN, Chicago BEEFSTEAK AND MUSHROOMS Put in a saucepan one ounce of butter, a small onion chopped fine, a little ground sage and put it over fire. When hot shake in two tablespoon- fuls of flour; and when it becomes brown put in one gill of water and let it of beef stock, a little suet boil for half an hour: then add three tablespoons and a little nutmeg. Put in one can of mushrooms; let it boil for ten min- utes. Pour these over nicely broiled beefsteak. MINCED BEEF IN TOMATO SAUCE Make any favorite tomato sauce, and when hot add one cup of beef or any left over cooked meat which has been put through food choppers. Cook up once and send to table garnished with parsley sprigs. Three cups potatoes, chopped pimentoes, tablespoons spoons nxfttgd butter; salt and pepper. and bake slowly. O'BRIEN POTATOES chopped; two tablespoons two tablespoons chopped onions, two chopped parsley, 2 table- Cover with buttered bread crumbs FAVORITE DISH FOB LUNCH add one tablespoonful Cream one tablespoon of butter with one-half pound of soft American lemon juice, one tablespoonful of Worcester- cheese; salt, and mus- shire sauce, one teaspoonful of sugar, one-half This mixture tard and papiika. can be made into little balls and laid in a nest of water cresses beside the salad. teaspoonful Spread on wafers and serve with salad. NOTE— Wherever use of Royal. recipe calls for baking powder, we recommend the 74 THE HUDSON COOK BOOK Chafing Dish Recipes The secret of success with the chafing dish depends the careful attention to details and preparation. be measured and mixed, and all supplies ness about dishes so much better when done inthe chafing dish. the tray, as it is the rapidity of cooking which makes largely upon The ingredients should placed in attractive readi- the CREAMED CHICKEN Two cupa of cold chicken cut in small pieces; one stock, one cup of milk or cream, ful of flour, salt and peppe-. chafing dish-, add the stock and milk and stir until smooh. chicken; .alt and pepper and ,-ook thm, •™LL~iujaa RORERTS chicken two tablespoons butter, heaping teaspoon- in he Cook the butter and flour together Put In the cup of CHICKEN HO LLANDAISE One pint cooked chicken, one-half cup chopped celery, two tablespoons flour, one tablespoon chopped parsley, yolks of two two tablespoons butter eggs one cup wate- or stock, paprika, one teaspoon onion juice. Melt butter Stir in the Houi in chan B dish; add celery and cook just a few moments. and water gradually; add remaining seasoning with the cooked chioken cut Serve with sand- up in small pieces. lP MRS. JAMBS TRANTOR Stir and add yolks of eggs last. TOMATO RAREBIT butter, two tablespoons Two tablespoons cup thin cream, one-half cup stewed and strained tomatoes, pinch cayenne, one-half (lightly beaten), one- soda, teaspoon in chafing Put butter fourth teaspoon dish; when melted, add flour. Pour on rradually the cream. When it thick- eggs and ens, add tomatoes, seasoning. has mcl cd. Serve on grnham toast. salt, one-third teaspoon mustard. in which is stirred the soda; finely cut cheese, Cook until cheese then the cheese, flour, one-half two cups two eggs EVA HINDS PHELPS OYSTER PAN TOAST One dozen large oysters, one tablespoon butter, one half pint oyster it juice, two slices of toast, salt, pepper. creams add oysters and juice seasoned with salt and pepper. Cover; cook two minutes. Serve on hot toast moistened with oyster Put butter in cha f ng dish; juice. as KATHERINE JACKSON, Ft. Wayne, Ind. WELSH RAREBIT (EXCELLENT) One tablespoon butter, one teaspoon corn starch, one cup milk or thin fourth of toast or crackers. Melt butter, add corn starch then the cream. Cook two Add the seasoning, Serve on crackers or on and stir until melted. that it has cream, half pound cheese cut into bits, fourth of teaspoon mustard, teaspoon salt, pinch cayenne, and stir until well blended. minutes; bread toasted on but one side. Ifa rarebit been cooked at too high a temperature. PAULINA E. RAVEN, M. A. C. is stringy it shows add the cheese THE HUDSON COOK BOOK 75 and SPRAYERS POWER HAND COMPANY— MANUFACTURING HARDIE THE 76 THE HUDSON COOK BOOK GOLDEN BUCK Two cups grated cheese, one-half salt, one cup milk, one- fourth teaspoon mustard, paprika, six squares buttered toast, six poached stir constantly until cheese has eggs. Boil milk, add cheese melted. Have ready the toast; pour enough of the cheese over each piece to lightly with cover it. Place a poached egg on top of each pepper and salt and serve immediately. MRS. ANNA VEAZBY and seasoning; piece. Dust teaspoon CHEESE SOUFFLE cup hot Thick slices of bread without crust Into this stir the following: Yolks of three eggs, four or five ounces milk. teaspoon mustard, one-hal: grated cheese, teaspoon salt, pinch cayenne. Lastly stir in beaten whites of eggs and cook ten or fifteen minutes in buttered dish. three tablespoons butter, one-half softened in three-fourths CHEESE FONDU One teaspoon butter, one cup milk, one cup fine bread crumbs, two eggs, cayenne. cups grated cheese, butter in chafing dish; when melted add milk, bread crumbs, ard and cayenne; stir constantly, well beaten. two Put cheese, mus- and just before serving add the two eggs, teaspoon mustard, one small FRICASSEE OF DRIED BEEF One cup dried beef, chopped fine; one tablespoon butter, one-half pint milk, two eggs. Melt the butter in chafing dish; add the beef and cook five slowly and stir until the sauce is thick. minutes. Serve on toast or fried bread. Add the beaten eggs PIMENTO BABEBIT Melt two tablespoons butter, add three tablespoons teaspoonful of finely chopped onion, one-half cup of grated cheese, cup rich milk; three eggs, slightly beaten. Add salt well blended and serve hot on toast or crackers. to taste. chopped pimento, a one-half Cook until MRS. HAROLD PATTERSON FUDGE Two cups light brown a.ugar, one five-cent can "Pet" condensed milk, ingredi- in cold into buttered three heaping tablespoons all ents together well before cooking. Cook until a portion hardens water; remove and stir in one cupful of nut meats. pans and cool. cocoa. Flavor with vanilla. Stir MRS. HAROLD D. PATTERSON Pour MOCK OYSTER STEW Salt cod, tablespoonful of flour, two tablespoonfuls of butter, dozen oy- ster crackers, two cups hot milk or cream, pepper. Take a piece of the cod, which has been soaked over night, and cooked until soft, shred it fine and mix it with the dry flour; pour it into the chafing dish with the butter and (split); pour over the mixture the hot milk or cream; season with crackers pepper and stir constantly five or ten minutes. THE HUDSON COOK BOOK 77 EGGS A LA CREME teaspoonful Six eggs, one tablespoonful butter, one-half pint milk, one tablespoon- ful flour, one-half fifteen remove the shells and cut minutes; them in halves crosswise. Slice a little the butter ina frying pan to melt, off the bottom to make them stand. Put then add the flour. Mix until smooth, add the milk, and stir constantly un- til it boils. Salt and pepper. Stand the eggs on a heated platter; Dour the sauce over and around them. to taste. Boil the eggs Serve very hot. salt, pepper OYSTERS FRIED INBUTTER Oysters, three eggs three tablespoonfuls of milk, one (well beaten), tablespoonful of flour, one tablespoonful of butter, salt. Make a batter of eggs, milk and flour, seasoned with salt and juice of oysters; put butter in- to the chafing dish, and when hot drop oysters, one at a time, into the batter, then into butter, and fry a rich brown. ENGLISH MONKEY One cup stale bread crumbs, one cup milk, one tablespoon butter, one- in milk fif- half cup grated cheese, one egg, cayenne. teen minutes. Melt butter and cheese and add crumbs, egg and seasoning. GERTRUDE SMITH, Detroit Cook until thick. Soak bread crumbs NOTE—Wherever use of Royal. recipe calls for baking powder, we recommend the 78 THE HUDSON COOK BOOK Household Hints "Many a catastrophe is avoided by dint Of just a helpful little'hint." VINEGAR IN FROSTING A teaspoonful of vinegar beaten into boiled frosting when the flavor- Ing is added will keep it from being brittle and breaking when cut, and it willbe as moist in a week as the day it was made. Also a teaspoonful of syrup will prevent it from candy- vinegar added to each quart of home-made ONE WHO HAS TRIED IT ing. AMMONIA IN THE HOME Ammonia is very useful in a home. A tablespoonful or two in a for removing soiled spots or grease from quart of warm water is excellent any garment without changing the color; and in the case of black wool goods faded from i.s especially useful to restore the color when they have become wear or sun. A half pailful of warm water with ammonia and a woolen cloth to rub in rooms much used, will give it a clean, new look, removing any dust or soil. Used clear on or nickel, and a little in water will the carpet occasionally, and is a good disinfectant, besides a woolen cloth it is good to clean brass clean paint nicely without injuring it. MRS. C. B. STOWELL SAUSAGE SEASONING To one pound of meat, chopped, one teaspoonful of salt, one-half tea- MRS. DILLON spoonful of black pepper, one-half teaspoonful sage. TO CORN BEEF For 100 pounds of beef take 5 pounds of salt, 4 pounds brown sugar, 4 soda, 5 gallons soft water. Put all together and tightly packed in a jar, and UNCLE JIM DILLON ounces saltpeter, 2 ounces let come to a boil; then skim. Have the beef pour the brine over it while boiling hot. TO CURE HAMS To eighty pounds of meat take one pint of fine salt, four ounces of brown sugar. Mix all saltpeter, meat dry except on the rind. Let the meat lie two or three days, on two quarts salt. After 15 days smoke. three ounces of together and rub on the then rub UNCLE JIM DILLON HAND LOTION Two ounces glycerine, one ounce alcohol, one-half ounce rose water, one-fourth ounce gum tragacanth, soft water, Soak alum and gum tragacanth in water forty-eight hours; add the other in- gredients. MRS EUGENE NYE alum size of bean, one pint THE! HUDSON COOK BOOK 79 H^^^fl Ir 111 ft for Kitchen Use **IS Cleaner an M 1895 More Sanitary than the Common I kinds. j^k For sale by Twentieth Anniversary 1915 We wish you the compliments of the season, and the measure of hope that your satisfaction has been as large as ours in our busieness relations Phone 14 Heartily yours. Garrett & Tripp THE NAPPANEE DUTCH KITCHENETTE Just what you need to supplement this Cook Book COME IN AND SEE THEM Furniture and Rugs Undertaking a Specialty CHAS E. BROWN <& SON Phones gKfc, }LS 310-312 W. Main St. 80 THB HUDSON COOK BOOK CRACKED EGGS Eggs sometimes in boiling water, or are found to be so when required for use. from oozing the contents out, gently rub the crack with moistened salt, allowing a little time for itto penetrate; crack upon being immersed To prevent then it will boil as well as an uncracked egg. SILVER POLISH Three ammonia, teaspoons tablespoons whiting. Fill one-half pint bottle with rain water; apply with sponge or flannel; rub over with dry cloth. MRS. MAYES five teaspoons alcohol, three SAUCES FOR FISH AND MEATS for serving with— Appropriate sauces Roast Beef Roast Mutton Roast Lamb Roast Pork Roast Turkey Roast Chicken Boiled Turkey Broiled Steak Pigeon Pie Roast Goose Fried Salmon Broiled Mackerel Boiled or Baked Fish Tomato Catsup, Grated Horseradish Stewed Gooseberries Mint Sauce Apple Sauce Cranberry or Celery, Plum or Grape Sauce Jelly Currant Oyster Sauce Mushrooms, Fried Onions Mushroom Sauce Apple Sauce Egg Sauce '. gtewed Goose berries white Cream Sauce. Drawn Butter Sauce HOUSEHOLD INFORMATION One quart of oysters serves six people. Five chickens and fifteen heads of celery will make salad for fifty guests. Six to eight quarts jelly and 200 sandwiches are sufficient for 100. One gallon of ice cream for twenty people or one quart brick cream for eight. Coffee measures sixteen cups to the gallon. MEASURES USED INCOOKING Pour even teaspoonfuls make one even tablespoonful . Two even tablespoonfuls make one ounce. Four ounces make one gill. Eight ounces make one cupful. Two cupfuls make one pint. Two pints make one quart. A cupful, pint or quart means even full. THE HUDSON COOK BOOK 81 PUMPS COMPANY— MANUFACTURING HAZEN 82 THE HUDSON COOK BOOK ESTIMATE TO SERVE 100 PERSONS Ten cakes, 10 dozen doughnuts, If, pounds corn beef, 5 pounds pounds sugar 300 tea rolls, 20 pounds boiled ham, tea, 5 coffee, 2 1-2 pounds cheese, 4 pounds (cut loaf), 4 quarts cream. 4 quarts pickles, 5 pounds butter. TIME TABLE FOR COOKING VEGETABLES Potatoes—Boiled, 30 minutes; bnked. 45 minutes. Sweet Potatoes—Boiled Squash—Boiled, 25 minutes; baked, 45 minutes. Green Peas —Boiled, 20 to 40 minutes. 45 minutes; baked 1 hour. to one hour. to 30 minutes. about one hour. Shell Beans—Boiled, one-half hour to one hour. String Beans—Boiled, Green Corn—Boiled, 20 minutes Asparagus—ls Spinach —One to two hours. Tomatoes —Fresh, one hour; canned, 30 minutes. Cabbage—Forty-five minutes Cauliflower—One Onions —One to two hours. Beets —One to three hours. Turnips —4s minutes Parsnips to one and one-half hours. and Carrots— 45 minutes to one hour. to two hours. to two hours. Use sand paper TO TIGHTEN CAN COVERS to turn fruit can covers on glass cans so they will be Try it This is a boy's idea, and so easily and perfectly done. air tight. and tell other tired hands. MHS miin a wai.i.kh MRS. MILO S. WALLER THE HUDSON COOK BOOK 83 Fried Mush and Maple Syrup English Scrapple Corn Meal Flapjacks Whole Wheat Gems Poached Egg on Potato Cakes Rice and Meat Croquettes Corn Dodgers Coffee Rolls Fried Vitos Waveriy Omelette Broiled Mackerel Doughnuts BREAKFAST Zuieback Boiled Rice and Cream Baking Powder Biscuit and Honey Eggs on Toast Hashed Brown Potatoes Graham Mush and Cream Fish Balls Corn Meal Cakes Crisp Bacon Buckwheat Cakes Muffins Tempus Cookies LUNCHEON Corned Beef Hash and Poached Egg Lemon Cookies Cranberry Tarts Mushrooms and Egg on Toast Potatoes a la Bignon Onion Sandwich Mush and Milk Hickory Nut Cake Cream Custard Cake Neufchatel Pickled Pigs' Feet Johnny Cake Celery Salad liread Sticks Ham Balls Steamed Oysters on Toast Oatmeal Gingerbread Scalloped Meat Whole Wheat Bread Turkey Croquettes Cinnamon Rolls Frank forts Pressed Turkey Cheese and Potatoes Lima Bean Salad Preserved Ginger Banana Froth Corn Waffles Grape Juice Bouillon DINNER Stewed Chicken Gravy and Biscuit Veal Loaf with French Peas Roast Pork with Spiced Currants Sauerkraut with Dumplings Orange Pudding Apple Pudding New England Boiled Dinner Pickled Onion Carrots Corned Beef Bird's Nest Pudding Mutton Ragout Escalloped Turnips Baked Squash Baked Custard Prune Whip Braised Beef Old Fashioned Tomato Soup Smothered Chicken Cream of On 'on Split Cranberry Pie Pineapple Custard Canned Asparagus Cabbage with \\ hite Sauce Banana Omitra Quince Snow Fried Sweet Potatoes Liver with Onions Baked Onions Vegetable Soup Veal Chops Currant Jelly Roley Poley Pumpkin Pie 84 THE HUDSON COOK BOOK L. G. BRENNAN Dry Goods Notions lor Men. Women j Big Line oi Fancy and Staple Notions in Neckwear and «nd Sm»" Wares All the New Things , , Jewelry Novelties Fan Fancy Goods . fcr Weddj Hosiery and Underwear and Children _ w,. _ . - , Corsets and Brassier. Dress Goods wnue uooos Wash Goods Table Linens, Napkins Towels and Crash Toweling Wool Flannels Outing Flannels Muslins and Sheetings G nghams and Percales Blankets, Sheets and Cases Laces and Embroideries r. „.._..„,, p Gif(s and Christinaf ToUe,Ware DINNER WARE- \ Guaranteed White Ware Qoois MjMe|.. Enamel Ware _ Gaar. ¦ „.. White and Gold and Fancy Decorations ] Granite Ware, and Kitchen Tinware anteed Two Years. China and Kitchen Hardware 10c Tables oJ 209 West Main St. Phone 416 CALL 363 The American Dry Cleaner 216 West Main Street, Hudson, Mich. Goods Called For and Delivered HEADQUARTERS FOR ICECREAM And SODA FOUNTAIN DRINKS Just phone in your order. Yours to please. 35S2 6 0F QUAL,'L. R. &S.PERSON Belle Annet's Lloughsnths L$¦L+**> fit«¦¦ : *- .. J )3 i- L<¦ J ) dfjt. - - ' f Added Recipes VHM HUDSON COOK BOOK 85 Two cups brown sugar, 1 cup laid, 1 cup molasses, cup cold water, 5 cups flour 3 eggs, 2 teaspoons salt. CRUMB COOKIES 6 cups crumbs, 1 cinnamon, 2 teaspoons MRS. GEORGE GARLING MRS npjipnii>r.ADi.iun soda, One cup of cooked oatmeal or cream of wheat, % cup sugar, $4 cup Eng- laix and serve with whip- lish walnut meats, % pound ttnely chopped dates. ped cream. MKS. OLIVERLAWKBNCE DATE PUDDING Use 2 eggs, H cup molasses, & cup sugar, 1 small cup butter, 1 pint buttermilk, 1 teaspoon soda, % teaspoon salt, % cup white flour and 1% cups Graham flour. ELIZABETH KENYON GRAHAM GEMS CAKE One and one-half cups flour (ordinary bread flour), % cup graiiulaitju sugar; nutmeg or mace to season, mix sugar, seasoning and flour together. %, cup sour miiK and 1 egg. neat tue egg with the sour milk, using an egg beater. Put in warm oven a piece of butter the size of an egg. Pour tne milk and egg mixture into the flour, seasoning and sugar; stir enough lomake a smooth batter. Pertorm tnis process quickly. When tne batter is smooth, add the melted butter and stir enougn to mix thoroughly. Last of all, add 2 level teaspoons Royal Baking Powder and % teaspoon soda. tne soda and baking powder over Mix together and fiee of all lumps. the top of the cake and quickly stir it into the cake. LAuit-s' WORLD Do not beat. Scauer FROZEN PUDDING Make a custard of 2 quarts of milk, 4 eggs, 3 cups of sugar and 2 heap- flour. Add 1pint of whipped cream, vanilla, 2 cups jelly, H ing tablespoons cup of chopped nuts, 1cup diced fruit, pineapple, orange and cherries. MRS. OREN HOWES SPONGE CAKE DESSERT Yolks of 3 eggs beaten well, 1 cup powdered sugar well stirred in egg yolks, % cup orange juice. Fill cup to nearly % full warm water. Add 1 cup flour, 1rounding teaspoon Royal Baking Powder, whites of 5 eggs beaten stiff. When baked split cake through the middle and spread each layer with Heap whipped red raspberry jam, and on that a thick corn-starch custard. cream on top. MRS. G. I.THOMPSON QUEEN OF PUDDINGS Two cups bread crumbs, 1quart hot milk, yolks of 4 eggs 1 cup sugar, a tablespoons butter, 1teaspoou vanilla, 4 tablespoons powdered sugar, whites Soak bread crumbs In hot milk until soft. Beat the yolks of the of 4 eggs. Add to the crumbs and milk; add the butter and eggs and sugar Pour into a buttered dish and bake slowly 45 minutes, or until vanilla. \\hip whites until stiff and add powdered sugar. When the pudding done. is done spread over the top a layer of jelly or red raspberry jam and cover Place in moderate oven and bake until the meringue with beaten whites is set and a golden brown. MBS. G. I.THOMPSON Serve cold. together. NOTE— Wherever use of Royal. recipe calls for baking powder, we recommend the 86 THE HUDSON COOK BOOK HASHED BROWN POTATOES Three quarts diced raw potatoes, 1 layer of butter on bottom of pan, Alternate are well ready to This receipe willserve about then a layer of potatoes and then a sprinkling of flour and salt. Then stir in rich milk until the potatoes until pan is full. Cook a long time in moderate oven. When about moistened. brown, sprinkle generous 12 people. layer of corn flakes. OLIVEOIL PICKLES add % cup salt, continue until Slice, but do not pare, small cucumbers sufficient to fill a gallon jar; filled. Let fillIn layer of cucumbers, stand three hours. Slice two or three onions thin. Drain the cucumbers carefully from the salt; again place in jar in layers, putting in sprinkling of white mustard seed, celery seed and layer of onions and about 1 tablespoon of oliveoil. Continue until the jar is filled. One ounce of mustard seed and 1 ounce of celery seed for the jar. When jar is filled, add about 2or 3 ta- Note—Ifthe vinegar is boiled and allowed to cool before pouring over blespoons of olive oil and filljar with good cold vinegar. jar is the cucumbers, they willkeep much fresher. MISS EDNA ARMSTRONG PICKLES Three large cucumbers sliced. Let stand In strong salt water over night. Three quarts diluted vinegar, 3 cups granulated sugar, 3 tablespoons ground mustard, celery seed, mustard seed and % teaspoon Tumeric powder, nissolve mustard and Tumeric in a little vinegar. Five or 6 medium sized onions. Boil the vinegar and spices, then put in the cucumbers and onions and just heat through. MRS. HAVENS VEALLOAF WITH TOMATOES Two pounds veal, % or 1 pound of fresh pork, 1 cup bread crumbs moistened with milk, 1 lemon (juice), 2 beaten eggs, % or % can tomatoes. Cook slowly 1% hours. Season with onion, celery or sage. EDNA ARMSTRONG RHUBARD CONSERVE Two quarts rhubarb, 1 quart pineapple, 1 quart strawberries. Stew pineapple after shredding in a little water until tender; cut rhubarb small, leaving skin on. Add to pineapple, also berries cut in half. To every pint of fruit add 1large coffee cup of sugar and cook until thick enough. MRS. H. H. HARDIE PEANUT COOKIES One cup brown sugar, % cup sour milk, 1 egg, % cup shortening. % cup ground peanuts, 2 cups flour, % teaspoon each of salt and soda 1 teaspoon vanilla. Bake in a moderate oven, and just before baking sprinkle with ground peanuts. MALARNEY MISS MA THE HUDSON COOK BOOK 87 THE JOB DEPARTMENT ===== of • Is unequaled in this section of the state for Pamphlets, Briefs and Records Catalogues and Stationery jobs completed at THE GAZETTE office to Among the ¦plfii, the past few months we refer prospective customers WM The Hazen Mfg. Co., Large Catalogue SThe Hardie Mfg. Co., Catalogues Hudson High School Annual Hudson City Directory Hudson Cook Book g) For High-Grade Work, be your Order j) $ Large or Small, Try "The Gazette" $ 88 THE HUDSON COOK BOOK THE HUDSON COOK BOOK 89