DAUGHTERS OF THE AMERICAN REVOLUTION BOOK OF RECIPES »' * -. GENESEE CHAPTER FLINT, MICHIGAN ^1 ^i m 30C Garland Ranges 3 C n c DC D& | 3H7 Tke World's Best Cooks kave used Tke World's Best Stove for Over 50 Years Garland Enamel Cabinet Gas Range This is the popular size with the house(cid:173) wife It has a large cooking top, broiler and enamel cabinet. Once we demonstrate this wonder stove—you will have no other. an $48.50 You have never really cooked until you've had a GARLAND. Kitchen Cabinets Refrigerators Porcelain Top Tables Geo. W. Gainey Furniture Co. 116-122 E. First St. Complete House Furnishers IWk of JRrapes Compiled By (Senesee (Efyapier ^Baugl]ters of ilje JVmertcan ^Reoolutton FLINT, MICHIGAN 1922 Smith Printing Co., 424-26 Buckham St. INDEX SUBJECT How To Preserve a Husband Weights and Measures A Message From Cupid Soups Meats Luncheon Dishes Cakes Cookies and Fried Cakes Bread Muffins, Waffles and Fried Cakes Desserts, Puddings, Sauces Pies Pickles and Relishes Salads Fancy and Frozen Desserts Preserves and Beverages Sandwiches Candy , Household Hints Quantities for Serving Large Numbers ' PAGE 3 4 5 7 11 19 27 39 47 53 57 71 75 78 84 86 90 93 94 96 HOW TO PRESERVE A HUSBAND A good many husbands are spoiled by mismanagement. Some women go about it as if their husbands were balloons and blow them up. Others keep them constantly in hot water; others let them freeze by their indifference and carelessness. Some keep them in a stew by irritating ways and words. Others roast t h e m; some keep them in pickle all their lives. It cannot be supposed that their husbands will be tender and good-managed in this way, but they are really delicious when properly treated. In selecting your husband, you should not be guided by the silvery appearance, as in buying a mackerel, nor yet by the golden tints, as if you wanted salmon. Be sure to select him yourself, as tastes differ. Do not go to market for him, the best are always brought to your door. It is far better to have none, unless you will patiently learn how to cook. A preserving kettle of the finest porcelain is best. See that the linen in which you wrap him is nicely washed and mended with the required number of buttons and strings tightly sewed on. Tie him in the kettle by a strong silk cord called comfort, as the one called duty is apt to be weak. this as seems to agree with him. They are apt to fly out of the kettle and be burned and crusty on the edges, since like crabs and lobsters you have to cook them alive. Make a clean, steady fire out of love, neatness and cheerfulness. Set him as near If he sputters and fizzes, do not be anxious, some husbands do this until quite done. Add a little sugar in the form of what confectioners call kisses—but no pepper or vinegar whatever. A little spice improves them. Do not stick any sharp instruments into him to see if he is becoming tender. Stir him gently, watching the while lest he lie too close to the kettle and so become useless. You cannot fail to know when he is done. • If thus treated you will find him very digestable, agreeing nicely with you and the children and he will keep as long as you want, unless you become careless and set him in too cold a place. I WEIGHTS AND MEASURES 4 cs. flour equal 1 pound. 2 cs. butter, packed solidly, equal 1 pound. 2 cs. granulated sugar equal 1 pound. 2 % cs. brown sugar equal 1 pound. 3 % cs. confectioners' sugar equal 1 pound. 1 square Baker's chocolate equals 1 ounce. 2 Ts. unmelted b u t t er equal 1 ounce. 4 level Ts. flour equal 1 ounce. 4 level saltspoons equal 1 level teaspoon. 3 level teaspoons equal 1 tablespoon. 16 level tablespoons equal 1 cup. 2 cs. equal 1 pint. 2 pints equal 1 quart. 8 quarts (dry measure) equal 1 peck. 4 pks. equal 1 bushel. To use sweet milk in recipes calling for sour, add 1 t. cream of t a r t er to each cup milk and Mi t. soda to the flour. To use sour milk in recip3S calling for sweet, neutralize the sour milk by adding V2 t. soda to each cup and add V* to Vz the baking powder called for to the flour. ABBREVIATIONS USED IN THIS BOOK t. T. e. lb. oz. gal. pk. bu. , teaspoon tablespoon cup pound ounce gallon peck bushel 4 "A Message from Cupid" Cupid brought this message, From my lover once; I could not interpret it, I was such a dunce. But I think that women See with clearer eyes; Or as they grow older, Maybe they grow wise. Men's hearts are in their stomachs, I have since found out; If you don't believe it, You will soon, no doubt. Cupid will not t a r ry If your bread be sour, If your cake be heavy He'll not stay an hour. And he goes off slowly, But with tearful eyes, When he shuts his teeth on Gutta percha pies. Don't think of embroidery, Lay aside your book; If you care for Cupid You must learn to cook. 5 One Powerful Bank in Six Convenient Locations •7T* JjW JJv» Corner Saginaw and Union Streets Corner Industrial and Hamilton Avenues St. John Street Industrial Avenue, near Leith Street Corner Second Avenue and N. Saginaw Street Corner Lewis and Broadway JT» •*!* *x* Industrial Savings Bank "The Bank of Personal Service" 6 KNOX GELATINE come in two packages—PLAIN and ACIDULATED (Lemon Flavor) SOUPS "Too many cooks spoil the broth." Nothing furnishes a better foundation for soup than a shank of beef; if veal is added the flavor will be more delicate. The bones (broken in small pieces) are a valuable addition. Always put meat to boil slowly on back of stove, remove scum that rises to top and add a little cold water occasionally to keep it from boiling until it has thor(cid:173) oughly been skimmed and your soup will be clear. Be careful about adding too much salt. A skillful cook will be careful that no pungnent flavor predomi(cid:173) nates, but all are blended as not to suggest a ny one in particular except in cases where only the flavor of one vegetable is desired. When you can make a good stock you have the foundation of all soups and can have a new soup every day by adding different flavorings or vegetables. SOUP STOCK 1 shin of beef, 5 quarts of cold water, 1 onion, 1 carrot, 1 turnip, 2 bay leaves, 1 sprig parsley, 12 cloves, 1 stalk celery, 1 T. salt. Simmer the meat 4 hours, add vegetables and simmer 1 hour longer. Strain stock through fine sieve. Add salt and let stand in cool place. — (Tested.) OYSTER SOUP 1 pint oysters, 1 % pints cold water, 1 pint sweet milk j butter, salt and pepper. Put oyster in cold water and boil well for 20 minutes. Season and add milk. Let all become hot, but do not boil after adding milk. This will serve 4 persons.— (Tested.) CREAM OF POTATO SOUP Scald three cups of milk with one onion in a double boiler. Gradu(cid:173) flour, If too thick add more ally stir into it one cup mashed p o t a t o; strain 1 level teaspoon 2 of b u t t e r; stir into the mixture salt, pepper. milk.— (Tested.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 7 CMippiaJell-0 OF all forms of whipped Jell-O the Bavarian creams are most popular, and they may well be, for in no other way can these favorite dishes be made so easily and cheaply. Jell-O is whipped with an egg-beater just as cream is, and does not require the addition of cream, eggs, sugar or any of the expensive ingredients used in making old-style Bavarian creams. PINEAPPLE BAVARIAN CREAM Dissolve a package of Lemon Jell-O in half a pint of boiling water and add half a pint of juice from a can of pineapple. When cold and still liquid whip to consistency of whipped cream. Add a cup of the shredded pineapple Pour into mould and set in a cold place to harden. Turn from mould and garnish with sliced pineapple, cherries or grapes. T he G e n e s ee P u re Food Corrvpa.-rvy Two Factories Le RoyU.Y. Bridqeburg.Ozit. c/fmQricas Most Famous Dessert" 8 KNOX GELATINE is GUARANTEED to please or money back S O U P S — C o n t i n u ed TOMATO SOUP Cook one peck tomatoes, % dozen onions t o g e t h e r; cook bunch celery in two qts. water, keeping the quantity two quarts. Mix cup butter, y2 cup flour, % cup salt, % teaspoon red pepper and add to celery w a t e r; strain tomatoes and add celery mixture; let boil and can hot.— (Tested.) VEGETABLE SOUP Boil a beef bone in three quarts of water for three hours. Remove the meat and add to soup a very little cabbage, 1 onion, 1 carrot, 1 turnip, and some celery, all chopped fine, and one large tablespoon of rice or barley. Serve as it is or strain if preferred. Season with salt and pepper and boil one hour. Season the meat with salt and pepper, a small piece of butter, and the cook brown in a little of the broth until tender and serve after soup.— (Mrs. W. S. Hutchison.) CREAM OF CORN SOUP 1 can of corn, 2 cups of boiling water, 1 large onion cut up fine. Simmer for 20 minutes then press through sieve. Two tablespoons flour, 2 tablespoons butter. Blend flour and butter together. Add two cups milk and add to the above.— (Mrs. Pomeroy.) TOMATO BOUILLON 1 peck of washed ripe tomatoes, 1 bunch each of celery and parsley, 2 bay leaves, 12 peeled onions. Cover with water, boil one hour, then strain. P ut back into kettle; add xk cupful of salt, % cupful of butter, % cupful of sugar, % cupful of flour, % teaspoonful each of cayenne pepper and mace. Cook until thick as catsup. Can while hot. Delicious to use in any way that strained tomatoes are served. To be thinned when used for soup.— (Mrs. E. C. Smith, J r .) CORN SOUP One can of corn, one small onion, two potatoes. Boil all together, strain. Add one cup of milk, one tablespoon of butter and a little salt. (Mrs. D. D. Aitken.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 9 OFFICERS: A. G. B I S H OP President H. C. S P E N C ER Vice-President J A M ES . M A R T IN Vice-Pres. and Cashier G. E. M E R R I LL Assistant Cashier I. L. Y O U NG Assistant Cashier T. S. C O W I NG Savings Cashier R. S. B I S H OP Assistant to President Capital and Surplus One Million Dollars E. P. H O P K I NS Auditor "Over Half a Century of Service" Genesee County Savings Bank -FOUNDED 1872 ~ Asylum & WKearsley Sts. 10 Branches at ., ,. , D u r a nt Hotel Building The KNOX ACIDULATED package contains Lemon Flavoring M E A TS "Some hae meat that canna eat, And would eat that want it; But we hae meat t h at we can eat, Sae let the Lord be thanket."—Burns. BEEF POT ROAST Brown in some suet, two medium sized Spanish onions, with teaspoon of paprika, put in beef cut in small pieces and wiped perfectly dry. Brown on both sides, turning several times, until real brown; cover tightly and place weight on lid so steam cannot escape. Cook half hour, remove lid and season well with salt and pepper. Cover again, cook slowly until tender. If you like, put potatoes in about half hour before serving. Lift out when done and make brown gravy. Meat is cooked in its own juice and is delicious.— (Mrs. F. M. Locy.) BAKED W H I TE FISH Place a whole fish when cleaned and dry, in bake-pan. Season with salt and pepper to taste. Pour over it one-half tea cup of melted butter, place on this three large tomatoes crushed or cut up. Bake in a moderate oven for one to one and one-quarter hours. (Mrs. F. M. Locy.) BAKED HAM Cut a slice of ham % -inch thick. Soak it in milk over night. Rinse it in the morning and place in shallow pan. Cover with brown sugar, bread crumbs, pepper and bits of butter. Bake 1 hour in hot oven. (Mrs. E. H. Knickerbocker.) CHILI CON CARNI 2 onions chopped and cooked in one cup olive oil. Add % lb. of Hamburg steak and cook until meat is done. Add 1 can kidney beans, 1 can Campbell's tomato soup, 2 T. chili powder and salt. (Mrs. Blanche Dumanois.) TO HAVE LIGHT DUMPLINGS Place dumplings on pieces of meat in kettle, and let them cook for twenty minutes. Do not let water boil over them. (Mrs. L. J. Locy.) Avoid Baking Worries—Use GOLD MEDAL FLOUR II Ladies' Pumps and Oxfords at Economy Prices Buster Brown Shoes For Boys and Girls A COMPLETE LINE OF FOOTWEAR FOR THE ENTIRE FAMILY The Economy Shoe Store 416 S. Saginaw St. Flint, Mich. m—JF hi^-rrT^ Warrick Brothers Flint's Finest Store for Women p>OR twenty years Warrick Brothers have been building an institution on merchandise of merit and good service. In this comparatively short period of time they have given the people of Flint and vicinity a store that ranks with the finest in this part of the country. The picture at the left shows the front of the new edifice erected two years ago along the most modern plans. There are four floors and a great Bargain Bas2- ment divided off into 18 departments for the convenience of our patrons. One of the most modern washed air ventilating systems known to modern science keeps the air always cool and fresh, which makes it very pleasant to shop on hot summer days. You are invited to visit the store at your earliest convenience at which time you will be rendered every courtesy in keeping with an up-to-date department store desirious of gaining your patron(cid:173) age. A Modern Department Store 4 Floors and Bargain Basement KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. M E A T S — C o n t i n u ed DRESSING FOR BOILED TONGUE 1 cup raisins, 1 cup water, % cup blackberry jam or jelly, juice of one lemon. Boil this together and pour over cooked tongue. Bake just long enough to heat through. Garnish with slices of lemon. (Carrie Billings Miller.) YORKSHIRE PUDDING (To be served with a roast of beef) 2 cups of flour, % teaspoon of salt, 3 eggs, 2 cups of milk. Mix flour with salt. Add beaten eggs and milk. Beat until smooth. Pour into a shallow baking pan with % cup of drippings in. Do not let batter be more than 1 inch thick. Bake in hot oven 30 to 45 minutes until it puffs up light and brown. Serve around roast on platter, and garnish with parsley. This will serve 12 people.— (Virginia S. Cook.) CRUST FOR CHICKEN P IE 2 cups flour, 4 teaspoons baking powder, 1 cup sweet milk, 6 table(cid:173) spoons melted butter, 1 egg. Use same batter for dumplings or short cake.— (Marjorie Black.) VEAL LOAF 3 lbs. veal, % lb. salt pork chopped fine, 2 T. milk, 1 T. salt, % t. pepper, a little onion juice or minced onion, 2 T. lemon juice. Mix all together and form a loaf. Bake in slow oven or 3 hrs. in fine. Mix 4 crackers rolled finely fireless cooker.— (Mrs. W. S. Hutchinson.) IMITATION PRESSED CHICKEN 1 lb. of round beefsteak, 1 lb. of fresh pork steak, 1 lb. of veal steak. Have meat free from fat and bones. Add a small peeled onion, cover with water and cook until tender. Put through chopper and add: 1 cupful of bread crumbs, *4 cupful of butter, 1 cupful of liquor the meat was cooked in. Season highly with salt and pepper. Pack into an e a r t h em or glass dish, cover, and place weight on cover. Ready for use as soon as cold.— (Mrs. E. C. Smith, Jr.) B E EF LOAF 2 lbs. beef chopped fine, 2 eggs, 1 cup sweet milk, 1 cup rolled crackers or bread crumbs, 2 T. butter, pepper and salt to taste, V* lb. fat fresh pork may be added instead of butter. Mix together well, place butter on top. Press down in a greased tin and bake slowly % to % hr.— (Mrs. Marshall M. Frisbie.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 13 Use KNOX GELATINE if you would be sure of results M E A T S — C o n t i n u ed VEAL LOAF Boil 3-lb veal soup bone until tender enough to pick off the bone. A shank of veal is best to buy. Have 1 pint of stock in the kettle when meat is done. Remove every bit of bone and sinew and chop fine. Melt % cup of b u t t er in the hot stock and pour into the veal. Add a high seasoning of salt and pepper and 2 cups of crackers rolled fine. Stir in 3 beaten eggs last. P ut in sweet marjoram for seasoning if desired. Bake in a bread tin 45 min. to 1 h r. Be sure to put a piece of oiled paper in bottom of bread tin.— (Mrs. B. M. Garner.) VEAL LOAF 3 lbs. veal, % lb. fat salt pork ( g r o u n d ), 1 egg, 4 rolled crackers, 2 T. cream, 1 T. lemon juice, 1 T. salt, 1 t. pepper, few drops of onion juice. Mix, pack in tin and bake in slow oven 2 Vz hrs. (Mrs. W. H. Edwards.) MEAT LOAF 3 lbs. veal, beef, pork and ham, in a l l; 2 eggs, 1 cup bread crumbs, 1 cup milk, salt and pepper to season. P ut yolk in loaf and beat whites stiff and spread over top. Bake slowly.— (Mrs. Barringer.) CRUST FOR MEAT PIE OR SHORT CAKE 2 c. flour, 3 t. baking powder, 1 c. milk, 6 T. melted butter, 1 beaten egg.— (Mrs. Blanche Dumanois.) HUNGARIAN ROAST 2% lbs. fresh flank steak, 1 can of fresh or canned tomatoes, 8 onions, 1 cup water. P ut steak in covered roaster; put sliced onions on it; salt to taste. Pour over tomatoes.. Cook in hot oven 1 hour. Add hot water as needed. Draw onions and tomatoes off meat and let m e at cook till tender. L ay on hot platter while you thicken gravy. Pour over meat. There should be lots of the onion and tomato gravy. Season well.— (Mrs. R. C. Durant.) CORN BEEF 6 lbs. beef, 5 T. salt, 2 T. sugar, 1 t. saltpeter. Water to cover and let stand 24 hrs. Cook in t he w a t er you corn it in. (Margaret K. Barringer.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 14 All you add it water and sugar to the Knox Acidulated package M E A T S — C o n t i n u ed SWISS STEAK Take two lbs. of round steak, two inches thick, dredge with flour and brown in two tablespoons of butter. Add salt and pepper. When nicely browned add one can of tomatoes, one can of peas from which the liquor has been drained, one green pepper, one onion, celery if desired. Cook in casserole 2 to 3 hours. If available a fireless cooker is best. Otherwise use a slow oven.— (Virginia S. Cook.) VEAL BODINES 1 pint of cooked veal (after being put through meat chopper), % cup of bread crumbs, 3 tablespoons of melted butter, 1 cup meat stock, 2 beaten eggs and a little chopped parsley. Bake in gem tins 20 minutes and serve hot with mushroom sauce, or tomato sauce. (Mrs. J. M. Johnson.) BAKED MEAT CROQUETTES 1% c. cold cooked meat minced fine, 1% c. hot stock or gravy, 1 c. crumbs, 1 t. salt, % t. pepper, 2 T. salad dressing, 1 well beaten egg. Mix the meat, crumbs and seasoning, add salad dressing, then hot meat stock. Stir in egg. Let mixture get cold. Form in cylinders. P ut in buttered pans with bits of butter on top and bake in a quick oven until nicely browned.— (Mrs. W. G. LaRock.) SALMON TURBIT 1 lb. salmon, 1 pt. milk, V2 cup butter, 2 T. flour, 2 eggs, 8 crackers, 1 small onion, parsley, pepper and salt. Pick skin and bones from fish and mince with a fork. Make a cream of butter, flour and milk, by heating butter first, then adding flour, and lastly milk. Let this cool and then add beaten eggs to fish with seasoning, and mix with cream. Place part of the crumbs on top. Bake in a buttered casserole % hr. (Mrs. Marshall M. Frisbie.) FISH TURBOT Steam a fine large white fish until tender. Take out bones, pick up and season with salt and pepper. Alternate layers of fish with cream sauce and bits of butter in a baking dish. Cover with crumbs and bake. Sauce: Heat 1 pt. of milk, into which has been sliced 1 onion. Let scald and remove onion. When cool add 2 beaten eggs. Use M lb. of butter.— (Mrs. B. M. Garner.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 15 For Dainty, Delicious Desserts Use Knox Gelatine M E A T S—C o n t i n u ed SAUSAGE P IE 1 lb. link sausage placed in bottom of baking dish over which pour flour, % cup milk, 1 teaspoon baking 1 egg, 1 cup b a t t er made of: powder.— (Mrs. Twaits.) S T U F F I NG FOR BAKED F I SH % c. cracker crumbs, V2 c. bread crumbs, % c. melted butter, % t. salt, Vs t. pepper, onion juice, % c. hot water. Mix in order given. To Bake Fish—Fill fish with dressing, sew up and run a needle holding white thread, through head, middle of back and tail. Draw- fish in shape of letter " S" and tie firmly. P ut in buttered pan, brush with melted butter, sprinkle with crumbs and bake one hour or until t e n d e r .— (Mrs. W. G. LaRock.) CHICKEN A LA KING Melt 2 T. of b u t t er in a frying pan, add % green pepper (chopped fine), 1 c. fresh mushroom caps (peeled and broken Stir and cook 3 or 4 minutes. Add 2 level T. of flour and % t. salt. Cook until frothy, then add 1 pt. of cream and stir until sauce thickens. Add 3 c. of cooked chicken cut in cubes. Set over hot water, cover and let stand until very hot. In the meantime cream Vi c. butter, beat into it yolks of 3 eggs, 1 t. onion juice, 1 T. lemon juice, 1 t. paprika. Stir mixture into hot chicken and continue stirring until egg thickens. Serve on toast.— (Margaret K. Barringer.) in pieces). (Mrs. George R. Goering.) SPICED G O O S E B E R R I ES 6 qts. gooseberries, 9 lbs. sugar, 1 pt. vinegar, 1 level T. each of cinnamon, cloves and allspice. P ut berries in kettle with half the sugar and 2 qts. of water. Boil 1 % hrs. When nearly done add the rest of the sugar, vinegar and spice. Boil % hr. and stir constantly.— (Mrs. George R. Goering.) ITALIAN S T E AK 1 % lbs. top round with fat on, 1 green pepper (seeded), 4 soda crackers, 1 onion (size of e g g ), Vi can tomatoes or 1 large tomato. P ut all through food chopper, season with salt a nd pepper, form into balls and fry in b u t t e r .— (Mrs. George R. Goering.) GOLD MEDAL FLOUR Makes Delicious Cake, and Pastries 16 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed Dainty Recipes in each Knox Gelatine package M E A T S — C o n t i n u ed VEAL BIRDS 1 lb. veal steak sliced very thin cut into pieces about 4 inches long and 2 inches wide. Make dressing of 3 or 4 T. bread crumbs, a little onion juice, 1 egg, juice and grated rind of 1 lemon, salt, pepper, and the small bits of meat left from trimming the steak (chopped fine). Stir together, spread some of the mixture on each of the oblong pieces of meat, roll lightly and fasten securely with toothpicks, sprinkle with pepper and salt, then roll in flour and fry in butter a light brown. Make a thin cream sauce and bake in casserole 1 % hours. (Mrs. P. D. Chapel.) HAM BAKED WITH TOMATOES 3 slices of raw ham cut a little over an inch thick. P ut in roaster and spread 3 T. each of sugar and flour mixed over the ham. Pour over all a quart of cooked tomatoes. Cover and bake 2 hrs. Remove ham from the pan and add % pint of sweet cream, which makes the sauce to serve with the ham.— (Mrs. H. B. Freeman.) BAKED PORK CHOPS Beat 1 egg, dip chops in egg, then in flour. Sprinkle with salt and pepper. Brown quickly in frying pan in which butter or other fat has been heated. Cover with hot water and bake in moderats oven for 1 hour with dish covered.— (Mrs. H. B. Freeman.) CREAMED BEEFSTEAK P ut 3 tablespoons butter (to each pound of steak) in frying pan and let get hot. Cover the steak (on m e at board) with Vz cup flour and pound or chop it in. Then put the m e at in the hot butter and brown well on both sides. Then add water to half fill spider, put on back of stove and let simmer for % hour or more. A tough steak treated like this will prove very palatable.— (M. Alice Elwood.) CHICKEN CROQUETTES 2 c. meat, 1 c. stock or milk, 1 t. salt, 1 T. flour, 1 T. onion juice, 1 T. lemon juice, 3 T. butter, 2 eggs. P ut stock on to boil. Mix flour and butter together and stir into stock. Add chicken, seasoning and eggs. Cool and shape. Avoid Baking Worries—Use GOLD MEDAL FLOUR 17 floRisr D u r a nt H o t el B u i l d i ng 505 N. Saginaw St. Opposite City Hall 623 S. Saginaw St. ESTABLISHED 1884 Try our Odorless-Benzol-Cleaning C i ? i ?f OtL/CiJLEi I O and DYERS i ? VC CLEANERS Benzol cleans tn half the time of Gasoline thus eliminating wear It will make grimmy whites clear, on silks and light gatments. like new, and rotorc the brightness to colored silks. We also manufacture Button*. Phone 420 128 E. FIRST ST. asseroh the PYREX way THE CHINA CLOSET 5 17 S. SAGINAW ST. PHONE 719-W 18 KNOX GELATINE is highest quality and worth its price LUNCHEON DISHES CANDIED S W E ET POTATOES Wash and boil sweet potatoes until about half done. Drain, pare and slice lengthwise in thick slices, placing in bottom of shallow p a n. Spread with butter liberally and pour over a thin syrup made of 1% cups each of brown sugar and water. Bake until the syrup is thick. SPANISH RICE 4 onions in fryings of salt pork, 2 cups rice, % cup tomatoes, 1 green pepper sliced very fine, red peppers to taste. Add water as needed. Bake.— (Mrs. Slawson.) BREAD OMELET 1 cup stale bread crumbs soaked until soft in Ms cup sweet milk. Beat them quite smooth, add % teaspoon salt and 5 eggs. Beat yolks and white separately and the whites last. Pour into buttered pudding dish and bake 30 minutes. Serve at once.— (Miss E. W. Witherbee.) FRENCH FRIED POTATOES (Easy) Pare potatoes, cut in inch cubes, rinse in cold water, drain and dry with towel. F ry in deep f at about 15 minutes, drain, sprinkle with salt and serve at once, or can be reheated in oven.— (Mrs. C. W. Root.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 19 How Much? We do not do business on price. Yet, there is no Women's Apparel Store in Flint that equals our values. Women who trade with us right along seldom ask "How much?" until they have made a satisfactory selec(cid:173) tion. They come to us primarily for high grade, standard goods, but they also know that the answer to this question —"How much?"—will be as gratifying as the style, qual(cid:173) ity and workmanship. In every one of our departments—coats, suits, dresses, etc.—you will find merchandise of the highest standard, on which we guarantee the fullest measure of value, quality and satisfaction. We can afford to accept a relatively small profit on each sale because these individual profits are multiplied many times. To prove what The Vogue price policy means to you —find what you want and then ask— How Much ? 1BB3 MICH. 20 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing* lemons LUNCHEON DISHES—Continued BAKED OMELET 6 eggs, beat whites and yolks separately. Dissolve % teaspoon of salt and small piece of butter in % pint of boiling milk. Stir quickly into eggs, pour in deep pan and bake in very quick oven until light brown.— (Mrs. B. F. Miller.) OMELET Eight eggs beaten separately, two tablespoons cream, pinch of salt. Put in a hot frying pan that is buttered a little. When thickened and browned under side, put in hot oven to brown on top, then roll up. (Mrs. L. J. Locy.) GLAZED S W E ET POTATOES Boil potatoes until nearly done, remove jacket and cut lengthwise. Have four tablespoons water in pan, lay potatoes in pan rounding side down. Spread with butter, then a little sugar. Place in a very slow oven until glazed.— (Mrs. L. J. Locy.) HASH P ut a good sized piece of b u t t er in spider, and add potatoes and meat that have been finely ground or chopped. Season with salt and pepper and brown. Add two tablespoons of water and cover. Cook slowly.— (Mrs. W. S. Hutchison.) CLAM CHOWDER 1 qt. clams, % teaspoon pepper, 4 cups of potatoes fine), 1 onion, 1 tablespoon of salt, 4 tablespoons butter, V2 lb. salt pork, scalded milk. (cut Clean and pick over clams, reserving liquor. Chop fine. Cut pork in pieces and try out. Add clams, onion, liquor and potatoes; also seasoning with 2% cups of boiling water. Cook very slowly for two or three hours. If too thick, add milk to make required consistency. (Virginia S. Cook.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 21 TEACHOUT BROS. CLEANERS and DYERS Carpet and Rug Cleaning also All Kinds of Pleating. Ph„«« 1210 vnones 1 2u 1 2 1 () N S a g | n aw St WI«: RECOMMEND Burroughs' Bread Flour For ltr<'iiil Pride of the Cook-Room Fur 1'iiHiry DRUGS PAINTS GLASS VARNISHES F. D. BAKER & SON 502 S. Saginaw St. Phone 16 DR. L. R. SLAWSON DENTIST 101-107 WALSH BLDG. PHONE 2407-W 11 Union (Trust anit falling* Hank -Vani by Itff JFonntxai" ;« KNOX GELATINE is measured ready for use—two envelopes in each package LUNCHEON DISHES—Continued C H E E SE SOUFFLE Blend 2 T. of butter and 2 of l/2 cup milk to V2 t. salt, % t. cayenne pepper. Cook until it thickens slightly, stirring all the time. Add well beaten yolks of three eggs and one cup grated cheese. When cool fold in 3 stiffly beaten whites. Turn into buttered dish and bake 2 min.— (Mrs. M. E. Chandler.) flour. When smooth add CORN A LA SOUTHERN To one can of corn or cornlet add 2 eggs slightly beaten, teaspoon of salt, % teaspoon pepper, 1 % tablespoons butter melted, and 1 pint of scalded milk. Turn into buttered pudding dish and bake in slow oven until firm.— (Margaret K. Barringer.) SPAGHETTI Fry % onion in 1 tablespoon butter. Add 1 tablespoon flour, 1 pint of tomatoes, 2 cloves. Cook and strain. P ut one package of boiled spaghetti in baking dish with % lb. of cheese. Pour over it the tomato mixture. Bake twenty minutes.— (Mrs. Marshall Smith.) C H E E SE FONDU 3 eggs, 1 cup soft bread crumbs, 1 cup scalded milk, V2 t. salt, 1 t. butter, 1 cup of cheese cut light. Stir crumbs into hot milk. Add cheese, salt and pepper, then beaten yolks. Fold in the beaten whites last. Bake in a moderate over 20 or 25 minutes. A good luncheon dish.— (Mrs. H. B. Freeman.) fine. Separate eggs and beat until MINISTER'S W I FE CREAMED SALMON 1 pint canned salmon. Remove bone and skin but not vhe oil; mince fine. Make craam sauce of 1 pint milk, 3 tablespoons corn starch (not heaping), 2 tablespoons butter, salt and paprika to taste. fine. 1 pint dry bread crumbs, ground Grease dish well, put thin layer of crumbs on bottom, next one of salmon, then cream sauce. Repeat, adding crumbs last. Cover or dot with bits of b u t t er and Crisco or lard. Bake about twenty minutes. (Addie D. Monroe.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 25 a >' Healthful Reliable Economical The prudent housewife avoids substitutes, which may contain alum, and uses ROYAL BAKING POWDER Absolutely Pure Made from Cream of Tartar, \ \ derived from grapes. 2*. Where recipes call for Gelatine use KNOX SPARKLING GELATINE C A K ES Hints On Cake Making Do not have your oven too hot when you put your cake in. Keep fire If cake raises too low until the cake rises, then high in center, it is because the oven is too hot at If cake is coarse grained it is, usually because butter and sugar are not creamed sufficiently. increase heat. first. In making loaf cake it is better to put in whites of egg before the flour; in a layer cake, afterwards. Any cake with shortening in it can be beaten after flour or baking powder are added. In a sponge cake, after the flour is in, the less you stir the better. In making angel cake, fold in flour rather than stir; stirring or beating breaks the air bubbles, thins the batter and makes cake tough and heavy. Avoid Baking Worries—Use GOLD MEDAL FLOUR 27 Each package of KNOX GELATINE makes FOUR PINTS of jelly CAKES 'Sift and beat with all your might, Your cake will be fluffy and light." NO EGG SPICE CAKE 1 c. granulated sugar, 1 c. buttermilk, 1 t. soda, % c. (scant) butter or substitute, 2 c. flour, 1 c. raisins, % t. salt, 1 t. cinnamon, 1 t. nutmeg, V2 t. cloves, grated rind of % orange or lemon. (Mrs. E. E. Rockwood.) COCOANUT CAKE Sift together 1% c. flour, % c. sugar and 4 teaspoons baking powder Add 4 T. melted butter, 1 t. lemon juice, % cup fresh grated cocoanut and 1 beaten egg. Iceing—1 c. sugar, % c. water; boiled until it threads. Add beaten whites of two eggs and beat until cool enough to use. (Mrs. Blanche Dumanois.) ZELMA'S FRUIT LAYER CAKE 1 cup brown sugar, % cup butter (can use part lard), % cup r,our milk, 1 teaspoon soda, (can use sweet milk with 2 teaspoons Royal baking powder), 1% cups flour, 3 eggs, add 1 cup raisins; 1 teaspoon cinnamon, 1 teaspoon cloves. Iceing—Boiled frosting with 1 cup of chopped rasins in (Mrs. A. A. Floyd.) ONE EGG DROP CAKE Take 1 egg and drop it in 1 cup of milk, then with fork beat egg" good in milk, then add 1 cup sugar and beat; add 1% scant cups flour, 2 teaspoons Royal baking powder, and add seasoning. Add lastly 5 T. melted butter, 1 cup of floured raisins. This makes 14 drop cakes. Ice them if you care to.— (Mrs. A. A. Floyd.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 28 KNOX GELATINE solves the problem of "What to have for dessert?" Use KNOX GELATINE—the Four Pint package C A K E S — C o n t i n u ed BLANCHE'S DEVILS FOOD Cream together 1 T. melted butter, 1 cup sugar and a pinch of salt. In a sauce pan put 2 squares of Baker's unsweetened chocolate and M cup water. Let this boil up, then turn it over the first mixture. Add yolks of 2 eggs and 1 % level cups of flour sifted with 2 level t. baking powder. Flavor with 1 t. vanilla. Lastly add 1 cup boiling water and % t. baking soda. This batter is quite thin. No more flour should be used than the recipe calls for.— (Mrs. E. E. Rockwood.) COCOA CAKE 1 cup sugar, % cup butter, 1 cup sour milk, 1 teaspoon soda, 2 cups flour, 2 tablespoons cocoa, 1 teaspoon cinnamon. (Carrie Billings Miller.) FIVE MINUTE CAKE 1 cup sugar, salt, % cup shortening, 2 eggs dropped in cup. Fill 1 % cups flour, 1 Ms teaspoons baking cup with sweet milk. Flavoring. powder (Royal). Beat all together for five minutes. (Mrs. E. H. Baker.) CHOCOLATE NOUGAT CAKE Vz cup shortening, 1 cup sugar; cream 2 eggs unbeaten, one at a t i m e; 2 squares of unsweetened chocolate, 1 cup sour milk, 1 teaspoon soda, 1 Vs cups flour, 1 cup n ut meats. Delicious as cup cakes. (Mrs. Mullin.) CHOCOLATE T WO LAYER CAKE Boil % cup water, V-i cup white sugar, 2 squares chocolate, yolk of 1 egg, 1 t. vanilla. Cream well 1 cup sugar, % cup butter, and add 2 eggs, 1 cup sour milk, 1 t. soda and 1 t. Royal baking powder sifted four times in two cups of flour, 1 t. vanilla. When ready for oven add hot mixture and beat. P ut into tins and bake fast. Frosting—2 c. 4X sugar, 3 t. cocoa, 1 T. melted butter mixed. Add enough hot coffee to spread well.— (Mrs. W. H. Edwards.) CHRISTMAS NUT CAKE 2 cups white sugar, % cup butter, 3 eggs, 1 cup sweet milk, 3 cups sifted flour, 3 t. Royal baking powder, flavoring, 1 cup chopped nuts. Cream b u t t er and sugar, and yolks of eggs, milks, flour with baking powder, then beaten whites of eggs, and nuts. Bake in a flat tin and cut in squares.— (Mrs. Marshall M. Frisbie.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 29 Try this Simple, Sensible Saving Way of Having Your Washing Done While You Do the Cooking PHONE 44 127 E. Second Street The Laundry of Quality M) KNOX GELATINE makes a transparent, tender, quivering jelly C A K E S — C o n t i n u ed PRINCE OF WALES CAKE % c. butter, 2 e. brown sugar, 4 c. flour and 4 t. baking powder, 1 c. sour milk and Ms t. soda, 1 egg and two yolks, 4 T. molasses, 1 c. raisins, 1 c. chopped citron peal, 1 t. each cinnamon and cloves, % t. nutmeg. Iceing—Boil 1 c. sour cream and 1 c. brown sugar until thick, add 1 c. chopped nuts and beat until cool.—(Mrs. Blanche Dumanois.) SUNSHINE CAKE Whites of 7 eggs, yolks of 5 eggs, 1 % cups sugar, 1 cup flour, 1 pinch salt, % teaspoon cream of t a r t a r. Sift sugar and flour five times, measure and set aside. Separate eggs, beating yolks to stiff froth; whip whites to a foam. Add cream of t a r t ar and whip stiff. Add sugar to whites, then beat. Next add yolks and beat, then flour and flavoring and fold lightly through. Moderate oven 40 to 50 minutes in tube tin which is not greased.— (Mary A. Williams.) LEMON SPONGE CAKE 1 cup sugar, 3 eggs, 2 tablespoons water, 1V4 cups flour, 2 tea(cid:173) spoons baking powder (Royal). Beat eggs, add to sugar and cream, then add water, flour and baking powder. Bake in layers in slow oven. Filling—1 cup sugar, 1 lemon (juice only), 1 egg, 2 tablespoons flour, 1 cup boiling water. Cook until thick, then add 1 tablespoon butter.— (Mary A. Williams.) SPONGE CAKE Add 1 cup sugar to 3 eggs, beat thoroughly, then add 3 table(cid:173) spoons water, 1 t. vanilla, IV* cups flour, 1 t. cream of tartar, % soda. Bake in moderate oven.— (Bertha B. Trembley.) t. CHEAP CAKE 1 egg, 1 cup sugar, 1 %, cups flour, 5 tablespoons melted butter, 2 teaspoons baking powder, (Royal), 1 teaspoon vanilla. Bake in one square tin.— (Mrs. E. P. Hopkins ) Avoid Baking Worrie,—Vte GOLD MEDAL FLOUR 31 COMPLIMENTS OF FLINT'S FUNERAL DIRECTORS C. M. DUSENBERY Telephone 177-F1 612 N. Saginaw St. GROVES & COMPANY Telephone 172 900 N. Saginaw St. JENNINGS-McKINNEY CO. Telephone 114-F1 607 S. Saginaw St. LOSS & COMPANY Telephone 1119-F1 1031 N. Saginaw St. W. H. LOSS COMPANY Telephone 4286 1015 N. Saginaw St. 32 Knox Acidulated Gelatine no bother—no trouble—no squeezing lemons C A K E S — C o n t i n u ed DARK CAKE MADE IN GEM TINS 2 cups dark sugar, hi cup butter, 1 cup seedless raisins, 1 cup nut meats, 1 teaspoon cinnamon, 3 tablespoons chocolate melted in *4 cup hot water, 3 level teaspoons baking powder (Royal), 4 eggs (whole), 1 cup milk, 3 cups flour. Cream butter and sugar; add dissolved choco(cid:173) late and milk before eggs, fruit and flour.— (M. L. Morgan.) SPONGE CAKE Yolks of 4 eggs, 3 tablespoonsful cold water, pinch of salt. Beat 2 minutes. Add 1 cup sugar; beat 5 minutes. P ut 1% tablespoonsful corn starch in cup filled with flour, 1 teaspoon Royal baking powder; flavor. Add beaten whites of 4 eggs last. Bake in moderate oven about 4 0 0 ° .— (Mrs. H. C. Dewey.) W H I TE LAYER CAKE 1 xk c. flour, 1 c. sugar, 2 t. Royal baking powder, sift four times. Break two eggs in a cup, fill with sweet milk, add 11 teaspoons melted butter. Beat hard and flavor. Bake in two layers. (Camilla E. Woolfitt.) C O F F EE CAKE 1 cup shortening, 1 cup molasses, 1 cup sugar, 1 cup chopped raisins, 1 cup strong coffee, 1 egg, 1 teaspoon soda, 1 teaspoon cinna(cid:173) mon, 1 teaspoon lemon extract, 2% cups flour. Bake in two loaves. Never fails, and keeps well.— (Mrs. Mullin.) CHOCOLATE LADY FINGERS 2 cakes sweet chocolate, 2% T. S. hot water, 4 egg yolks beaten altogether; then the beaten whites, and beat for 15 minutes. Line dish with lady fingers, then place alternately chocolate and layer of lady fingers using three dozen in all. Pour over top Sk pt. of whipped cream. Serve ice cold.— (Mrs. James Farber.) HICKORY NUT CAKE XVt. cups sugar, Ms cup butter, 2 cups flour, % cup milk, 2 t. of Royal baking powder, whites of 3 eggs well beaten. Roll in flour 1 cup hickory n ut meats and add last.— (Mrs. F. D. Chapel.) A»oid Baking Worries—Use GOLD MEDAL FLOUR 33 Capital $200,000.00 Surplus $300,000.00 FIRST N A T I O N AL B A NK Women will find that a Checking Account with this Bank is very convenient. CORNER S. SAGINAW and KEARSLEY STS. 34 KNOX standi for Quality and Quantity in Gelatin- C A K E S — C o n t i n u ed LAYER CAKE 1 .up sugar, 2 tablespoonaful butti-r, % eft-it* (well beaten). 2 cups sifted flour, 2 tea*poon*ful Royal bakii Flavor as desired. 2% cups flour if eggs are large, otherwise 2 cupa. Bake in two layers. IMPERIAL CAKE 1 lb. sugar. 1 lb. butter. 1 lb. tor four rups) flour. 1 lb raisin*. i teaspoon soda. lb. almonds (blai lb. citron. S H Bake slowly one hour or mor« WHITE CAKE 1 cup butter, 2 cups granulated sugar, *4 cup sweet milk, 4 cup* sifted flour, 4 level teaspoons Royal baking powder, 1 teaspoon vanilla, whites of 8 large or 9 small eggs. Cream butter and sugar together, then add milk, then flour and baking powder sifted together, and lastly the whites of egg* beaten very stiff. Bake in deep pan 45 minutes in slow oven. When the cake is ready for the oven jar up and down smartly on the table until all the air bubbles eome to the surface.—(Mrs. B. F. Miller.) APPLE SAUCE CAKE 1 S cups apple sauce, 1 cup sugar, H cup lard, 2 cups flour, 1 t. soda, 1 t. cinnamon, 1 t. cloves, % t. salt, 1 cup raisins, % cup walnut meats, a little nutmeg, 1 T. molasses, 1 egg.— (Mrs, James Karber.) Avoid Baking Worri.a—Use COLD MEDAL FLOUR IS FOUR separate D n n r ti or Salads from one package of Knox Gelatine CAKES—Continued MOCK ANGEL FOOD 1 cup sugar, 1 cup flour (Swans Down cake powder (heaping), pinch of salt. Sift 6 times hut not boiling, added to atiov.-. Two eggs, whites bruten stiff. Do nol grease tin; bake in slow oven. When taken from oven turn bottom side up on 2 cup" to give it air. Frost with boiled frosting. flour), 2 t. baking ] cap IWMt milk bol (Mrs. F. I), (hnp.-l I FUDCE CAKE % cup brown sugar, 1 large tablespoon butter, 2 squares chocolate, 2 spoons vanilla, 1 egg, *4 cup milk. 1 eup Hour, salt. 1 ipoon Royal baking powder. Iceing—1 cup powdered sugar, 1 large tablespoon butter. 2 large Ublespoona dry cocoa, 2 large tablespoons hot coffee. Vanilla (Mrs Mary Maine*.) ANGEL FOOD CAKE I tumblerful egg whites, 1 V» tumblerful (scant) sugar. Sift sugar n or right times 1 tumblerful flour; sift seven or eight times I t. cream tartar, % t. salt, 1 t. cold water. Vanilla. ( M AI pom. i BIRTHDAY CAKE 1 % cups sugar, % cup butter creamed together; pinch of »H 1 cup milk, vanilla, 2>* cups flour, 2 level t. cream of tartar, and 1 level t soda, or 2 t. Royal baking powder. Add beaten whites of 2 eggs at last Bake in three layers.—(Mrs. W. S Hutchison.) NUT CAKE 1 cup brown sugar, 2 eggs, hi t. Royal baking powder, 2 cups flour. Spread thin on a tin, English walnut meats, 3 rounding T. of and bake 20 minutes.— (Mrs. C. C. Goodes.) BUTTERNUT CAKE Cream together 1 li c. sugar and H c. butter. Add % c. sweet milk, 2 "4 c. flour sifted with 2 t Royal baking powder, 1 c. nut meats dredged in the .vhites of 4 eggs beaten stiff.— (Mrs. George R. Goering.) flour. Lastly add hi t. vanilla and fold lightly with GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 36 Desserts can be made in a short time with KNOX GELATINE C A K E S — C o n t i n u ed HUCKLEBERRY CAKE 1 cup sugar, % cup butter, % cup milk, 2 eggs, Ms teaspoon nutmeg cups flour. Sprinkle sugar over top. Bake if desired, a little salt, 2 teaspoons Royal baking powder, flour, 1 pint berries dredged in quick.— (Mrs. R. C. Durant.) \Vz ORANGE CREAM CAKE Cream together 1 cup sugar, M cup butter, and add 2 eggs well beaten. Sift together 1 % cups flour, 2 teaspoons Royal baking powder. Vz teaspoon salt. Add to above mixture alternately with % cup of milk. Bake in layers. Filling—Grated rind and juice of 2 oranges, % cup of boiling water. tablespoons of flour or corn starch. Cook until thick in double cooker, then add 1 tablespoon melted butter and white of 1 egg beaten stiff. xk cup of sugar well mixed with Pour over When both cake and filling are cold, put together and cover with white frosting and decorate with sections of orange.— (Mrs. Demorest.) \M\ CHOCOLATE STRIPS Mi cup of butter, 1 cup of sugar, 2 eggs, 1 Mi squares chocolate, 1 teaspoon vanilla, Wt cups flour, 1 cup nut meats. Bake in a shallow t i n; while hot cut in narrow strips two or three inches long. (Mrs. Marshall Smith.) BELFAST CAKE % cup butter, 1 Ms cups sugar, 1 egg, 1 cup sour milk, 2 cups of graham teaspoon cinnamon, Ms teaspoon nutmeg, % teaspoon salt, 1 cup raisins. May bake in layers, using raisins for filling.— (Mrs. Marshall Smith.) flour, 1 teaspoon soda, H (sifted), % cup white GRAHAM CAKE Mi cup butter, 1 cup sugar, 1 egg, 1 cup milk, 16 graham crackers (rolled fine), 1 cup flour, 2 teaspoons Royal baking powder. Bake in two layers. Filling—1 cup powdered sugar, 1 large tablespoon butter. Thin with cream to spread.— (Mrs. Mary Maines.) BOILED FROSTING 1 c. sugar, % c. water, 1 egg white, 1 t. flavoring, % t. cream of t a r t a r. Add cream of t a r t ar to sugar and water. Boil till a syrup which must make a soft ball in cold water. Add slowly to stiffly beaten white of egg. Beat thoroughly.— (Mrs. W. G. LaRock.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 37 O. M. SMITH & CO. "Where Quality Reigns" A RECIPE THAT HAS PROVEN SUCCESSFUL, VARIED AND VERSATILE, IS THE APPEAL OF THIS STORE. It would not be difficult to name the particu(cid:173) lar features which have established the acknow(cid:173) ledged economy of making selections in this store. It is indeed an unusual combination which includes with such complete success, desirable style, almost endless variety, novelty, dependa(cid:173) bility and moderate pricing. Omitting any one of these immediately lessens the satisfaction the decidedly low pric(cid:173) ings bring. So it is these, considered as a whole, which make the supremacy of this store as a value- giving institution. M A KNOX GELATINE Dessert or Salad is attractive and appetizing COOKIES AND FRIED CAKES " W h at is more tempting than a nice brown doughnut." DOUGHNUTS 2 eggs, Vz cup sugar, 4 tablespoons melted butter, 2 cups flour into flour sieve; into flour put % teaspoon salt, 1 teaspoon cream of tartar, % teaspoon soda. Add about 1 cup of flour, roll out and fry. (Mrs. E. P. Hopkins.) FRIED CAKES 1 c. sugar, 1 egg, 1 t. soda, 1 c. sour milk or buttermilk, 3 T. short(cid:173) ening, flour to mix. Makes about three dozen.— (Camilla E. Woolfitt.) (Camilla E. Woolfitt.) POTATO F R I ED CAKES Two medium-sized potatoes mashed, 1 t. butter, 1 t. soda, 1 scant cup sugar, 1 egg, 1% t. Royal baking powder, % cup (large) of milk. Flour enough to roll out well.— (Mrs. C. C. Goodes.) BUTTER SCOTCH COOKIES 2 cups of medium brown sugar, 1 cup melted butter, 1 tablespoon soda, 1 of vinegar, 1 of cream of t a r t a r, 2 eggs well beaten, vanilla, flour to make stiff. Mix into rolls and put into refrigerator over night. In the morning slice off and bake in hot oven.—Mrs. Black.) MOLASSES COOKIES 1 cup molasses, % cup brown sugar, 1 cup b u t t er (or shortening), % cup hot water, % teaspoon salt (unless butter is u s e d ), 1 teaspoon each of cinnamon, cloves and ginger. Mix soft and bake in rather quick oven.— (Mrs. C. W. Root.) CRUMB COOKIES 2 cups brown sugar, 1 cup lard, 1 cup molasses, 5 cups crumbs, 1 cup cold water, 5 cups flour, 3 eggs, 2 teaspoons cinnamon, 2 teaspoons soda, salt.— (A. H. Baker.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 39 Try the KNOX GELATINE recipes found in this book COOKIES AND FRIED CAKES—Continued BROWN SUGAR COOKIES 2 cups light brown sugar, 2 eggs, 1 cup butter and lard mixed, (scant m e a s u r e ), 1 teaspoon soda, grated nutmeg, % cup sour cream lemon extract, flour to handle easily.— (Mrs. Slawson.) ROCKS 1 % c. brown sugar, 1 c. butter, 3 c. flour, 1 % c. raisins, 1 lb. English walnuts, 3 eggs, 2 t. cinnamon, 1 scant t. cloves, 1 t. soda dissolved in a little hot water. Drop on greased pan and bake in a moderate oven.— (Margaret K. Barringer.) FRUIT COOKIES, FILLED 2 cups granulated sugar, 1 cup lard, 2 eggs, 2 t. soda dissolved in a little hot water. Then fill cup up with sweet milk. 4 level t. cream of t a r t a r, 7 cups of flour with cream of t a r t ar sifted into it, 2 t. lemon extract. Filling—2 cups chopped raisins, ] cup sugar, 1 cup hot water, 2 T. flour mixed with sugar. Boil until thick. Roll cookies thin, spread with filling, place another over it and bake.— (Mrs. Marshall M. Frisbie.) WHITE COOKIES 1 % cups sugar, 1 % cups butter, xk cup sweet milk, 1 teaspoon soda in milk, 2 eggs well beaten, 4 cups flour. Roll thin. Vanilla flavor. (Mrs. Hopkins.) ROCK ISLAND COOKIES Cream V2 cup of b u t t er or substitute with 1 cup of light brown sugar. When light a nd creamy add 1 egg and beat 5 minutes. Sift 2 even flour. Add 2 tablespoons of sweet milk to egg mixture. Flavor with vanilla and a dash of nutmeg. Add flour and baking powder, drop from spoon onto well greased pans and bake in a quick oven. teaspoons Royal baking powder with 1V2 cups of (Mrs. Harriet Thompson.) OATMEAL COOKIES 1 cup white sugar, 1 cup brown sugar, 2 cups lard, 6 cups oatmeal, 2 cups flour, 1 egg, 1 teaspoon soda in % cup hot water, 1 tablespoon n u t m e g; salt. Roll out with as little flour as possible. Filling—1 lb. dates with 1 cup sugar. Cook until a paste. Place 1 teaspoon of paste between two thin layers for cookie. (Mrs. Geo. H. Gorden.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 40 < *. (JiH* Jla&tsmt €n. r (ttltftfjiers Lewis Dry Cleaning Co. "For Those Who Care" HIGHEST QUALITY OF WORK MODERATE PRICES Please give us a trial and be convinced Goods called for and delivered PHONE 5363 908 ANN ARBOR ST. 41 KNOX GELATINE—Economy with highest Quality COOKIES AND FRIED CAKES—Continued GINGER SNAPS 1 cup molasses, 1 cup brown sugar, 1 cup butter, 1 egg, 1 table(cid:173) spoon ginger, 1 tablespoon vinegar, 1 tablespoon soda, 7 cups of flour. to boil. When it begins to boil it cool thoroughly; add egg and P ut molasses, sugar and b u t t er add soda, vinegar and ginger. Let flour.— (Mrs. E. P. Hopkins.) W H I TE COOKIES 2 c. sugar, 1 c. sour cream, 1 c. b u t t er or shortening, 2 eggs, 1 even t. soda, 1 t. Royal baking powder, n u t m eg to season, flour to mix. Makes three dozen.— (Camilla Woolfitt.) MOLASSES COOKIES 1 cup brown sugar, % cup molasses, % cup shortening, % cup hot water, 1 egg, 1 teaspoon ginger, 2 teaspoons soda; salt; flour to make rather a stiff mixture. Roll thin and bake in quick oven. (Emeline A. Chase.) O A T M E AL COOKIES 1 cup brown sugar, 1 cup shortening (bacon fine), 1% cups sweet milk, 2 cups oatmeal, 2 cups flour, 2 eggs (well b e a t e n ), 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon Royal baking powder. Let stand 2 hours. Drop on tin with tablespoon. (Mrs. C. E. Baldwin.) OATMEAL MACAROONS 4 cups oats, 2 cups brown sugar, 1 cup melted butter, 2 eggs, 1 cup cocoanut, 2 cups flour, 1 teaspoon soda, Ms teaspoon Royal baking powder, pinch of salt. Drop yolks of eggs into b u t t er and sugar, beat well. Add cocoanut and salt. Dissolve soda in a little hot water, add oats and IV2 cups flour with baking powder sifted, adding flour sparingly- Add whites of eggs well beaten. Drop from teaspoon onto well greased pan. Bake in slow oven. Makes 6 0 .— (Anna P. Dewey.) last % cup CREAM COOKIES 1 % cups sugar, 1 cup sour cream, 1 clip butter, 2 eggs, 1 t. soda, salt and nutmeg, flour to knead soft, V2 cup sugar to sprinkle over top. Cream b u t t er and sugar, then add well beaten eggs, add soda to c r e a m; put all together and knead soft.— (Mrs. Twaits.) DATE BARS 1 c. nuts, 1 c. dates, 2 eggs, 3 T. flour, 1 t. baking powder, 1 t. vanilla. Beat eggs separately, add % c. powdered sugar, 2 T. cream. Bake on buttered t i n .— (Mrs. Blanche Dumanois.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 42 KNOX GELATINE is the one dessert for all appetite* COOKIES AND FRIED CAKES—Continued ANISEED COOKIES % c. shortening, 1 c. sugar, 2 eggs, 2 T. milk, 4 T. aniseed, 4 t. Royal baking powder and flour.— (Mrs. Blanche Dumanois.) PECAN PRALINES 2 c. brown sugar, % c. boiling water, 1 c. pecan meats, 2 T. butter. Boil sugar and water, add butter and nuts. Boil five minutes, remove and beat. Then drop by spoonsful on buttered pan and bake. (Mrs. Blanche Dumanois.) OATMEAL CAKES 2 eggs, 1 scant cup sugar, 1 T. melted butter, a little salt, 1 t. vanilla, 1 t. Royal baking powder, 2% c. rolled oats. Drop in teaspoonsful, well apart, on a baking tin. Cook in slow oven.— (Margaret K. Barringer.) FROSTED CREAMS (Quick and Economical) 4 T. hot water, 5 T. melted butter, 1 t. soda, 1 t. vanilla. Put these into a cup then fill the cup with New Orleans molasses; 2 cups flour, sifted first into a cookie pan and spread out smooth. Frost with confectioners' sugar and cut in squares. Be careful not to overbake.— (Mrs. Marshall M. Frisbie.) then measured. P ut STUFFED COOKIES 3 cups light brown sugar, 1 large cup lard, 3 eggs, 1 cup sweet milk', 1 teaspoon soda, 1 level spoon salt, 2 teaspoons Royal baking powder. Filling—V2 lb. figs, Ms lb. raisins. Grind, and cook down with two cups water and two cups sugar. Alma Hinds Baker (Mrs. E. H.) MABEL'S OATMEAL COOKIES 1 cup sugar, 1 tablespoon melted butter, 2 eggs well beaten, 2 Ms cups Quaker oats, 2 teaspoons Royal baking powder, 2 teaspoons vanilla. Mix in order given, drop mixture on shallow buttered tins, one-half teaspoon at a time, very far apart. Bake in moderate oven E or 10 minutes, not too brown. Remove from tins while still warm. (Addie D. Monroe.) COCOANUT MACAROONS One egg well beaten, one-half cup sugar, two-thirds of a cup of cocoanut and one cup of rolled oats. Make into small round cakes and bake in a quick oven until crisp.— (Mrs. F. M. Locy.) SUGAR COOKIES 2 cups sugar, 1 cup shortening, 2 eggs, 1 cup buttermilk, 1 teaspoon flour, as little as can be used to roll. Sprinkle sugar soda; on top of cookies before baking.— (Mary A. Williams.) flavoring; Avoid Baking Worries—Use GOLD MEDAL FLOUR 43 A New Standard an D K..r funeral director* ha* been act by auch representative mortician* DwMIOJI Kvsry provision ha* been made to render to the client a service that wa» truly worthy of the word "professional." The modem funeral director i«, a* a rule, a professional man of the hifthr*t type; a man trained in several science*, and a ffraduate of a reliable rolle**. We add to this a liberal measure of experience, ob(cid:173) tained in year* of service to the public. EXCLUSIVE AGENTS FOE THE (1UNWOOP MAUaOUCUM v£f DODDS- DUMANOIS FUNERAL HOME 9 01 Garland St PHONE 2 0 00 M. E. SEAR MEATS POULTRY SAUSAGE A SPECIALTY 1107 N. Saginaw St. Phone 518 4« See that the name K-N-O-X is on each package of Gelatine you buy COOKIES AND FRIED CAKES—Continued BROWNIES 1 cup sugar, Vs cup butter, 2 eggs, MI cup milk, 1 cup flour, 2 squares melted chocolate, 1 cup walnut meats cut fine, a little salt, 1 teaspoon vanilla. Rub sugar and butter together. Beat eggs sep(cid:173) arately and add whites last. No baking powder or soda. (M. Alice Elwood.) CREOLES 3 eggs beaten, 1 Vi c. brown sugar, % c. flour, salt, M teaspoon Royal baking powder, 1% c. pecan nuts. Mix in bowl, beat well ami bake. Decorate with pecans.— (Mrs. Blanche Dumanois.) HERMITS 1 c. butter, 2 c. sugar, Mt c. sour cream, 8 eggs, 4 c. flour, 1 e. raisins (chopped), 1 c. nut meats, 1 t. soda, 1 t. cinnamon, Mt t. cloves, M> t. n u t m e g .— (Mrs. George R. Gooring.) HERMITS 1% cups brown sugar, 1 cup butter (part l a r d ), % cup sour milk. Ms t. soda, 2 Ms cups Hour, 8 eggs, 1 cup raisins (chopped), I c. currant*, 1 cup chopped nuts, 1 teaspoon cinnamon and cloves Drop from spoon. (Mrs. A. A. Floyd.) MACARONI AND CHEESE 1 pkg. macaroni, cook and d r a i n; Ms. lb. grated cheese, 3 large onions chopped fine, 1 can tomatoes, salt and pepper. Add 1 chopped sweet pepper. Cook altogether and stir often.— (Mrs. A A. Floyd.) NUT COOKIES 2 cups brown sugar, 1 cup shortening, 2 eggs, H cup New Orleans molasses, 1 teaspoonful soda (level), 1 scant cup sour milk, 1 teaspoon cinnamon, Ms teaspoonful ground cloves; raisins and black walnut m e a t s; flour to roll very soft.— (E. B. Swan.) JUMBLES 2 cups lard. 2 teaspoonsful water, 2 teaspoonsful vanilla, 1 teaspoonful Royal baking powder, 1 teaspoonful soda; vanilla. Flour to make very stiff. light brown sugar, 2 eggs, % cup butter, Mt cup (E. B. Swan.) GOLD MEDAL FLOUR M a k e. Deliciou. C a k e, . nd P a . t r i e. 45 IGRAM BROTHERS FINE GROCERIES AND MEATS High Quality is Our First Consideration 2413 Detroit Street Phone 3068 1502 Richfield Road Phone 2897 'SttM wjMBBttdL PHONES 4 6 00 4605 fi%\TL**rA- A - £ M *^ ^ V ^T 728 Gar,andSt F S T- We can deliver Flowm In any city, on thort notice by telephone When you are looking I his book through for a good recipe, just remember that we have everything to help you prepare your menus. A. A. RIKER 401 Detroit Street Phone 45 \ iWriftetgljans, cr FOUR GOOD DRUG STORES 46 KNOX G E L A T I NE is GUARANTEED to p l e ue or money back B R E AD "Bread, the staff of life." SOFT GINGER BREAD 3 eggs, 1 c. butter, 1 c. molasses, ZVz c. flour, 1 t. ginger, 1 t. cinna(cid:173) mon, 1 c. sugar, % t. cloves, 1 t. soda, 1 t. Royal baking powder. Cream butter and sugar together, add the egg yolks, molasses, and the milk with soda dissolved in it. Beat well, then add the flour in which have been sifted the baking powder and spices. Lastly the beaten whites of eggs. Bake in slow oven 45 minutes.— (Mrs. B. F. Miller.) BROWN BREAD % cup sugar, butter size of egg, % cup molasses, pinch of salt, 2 cups sour milk, 1 teaspoon soda, 2 cups graham flour, 2 cups white flour. Let rise 15 minutes and bake in a slow oven. (Mrs. Harriet Thompson.) B E T T E 'S GEMS 3 tablespoons sugar, butter size of egg. Cream together, and add 1 egg well beaten, 1 cup sweet milk, 2 cups flour, 2 teaspoons Royal baking powder, Ms teaspoon salt.— (Addie D. Monroe.) BAKING POWDER BISCUITS 2 c. flour, 4 t. Royal baking powder, 1 t. salt, 1 T. lard, 1 T. butter, % c. milk. Mix dry ingredients, sift twice, chop butter and lard in with a knife. Add liquid, gradually pouring in the center. Use enough liquid to make soft dough. Toss on floured board, pat lightly to y2-inch in thickness. Shape with biscuit cutter. Place in buttered pan. Bake in hot oven fifteen minutes.— (Mrs. W. G. LaRock.) ¥ Avoid Baking Worries—Use GOLD MEDAL FLOUR 47 As your Grocer for KNOX G E L A T I N E — T a ke no other B R E A D— C o n t i n u ed NUT AND RAISIN LOAF 1 c. butter, 2 c. sugar, 3 eggs, 2% cups flour, 2t. Royal baking powder, 1 t. salt, 1 c. broken walnut meats, 1 c. chopped raisins, % c. milk, % t. vanilla, Vz t. lemon extract. flour, baking powder and salt Cream the butter and sugar. Add beaten egg yolks and beat until together. Add nuts and Fold flavoring. Pour into a well greased light. Sift raisins and stir into the butter mixture, alternately with the milk. in stiffly beaten egg whites. Add loaf tin and bake in moderate oven about 1 hour. (Mrs. Harriet Thompson.) MARY'S BROWN BREAD 1 % cups corn meal, 1 % cups graham flour, 1 teaspoon salt, 1 tea(cid:173) spoon soda (level), 1 teaspoon Royal baking powder (level), % c. flour. Mix al these together, and then sift. Add scant cup of yellow molasses and scant pint of sour or buttermilk. Pour into well greased coffee cans (without covers). Boil or steam 3 hours. Bake fifteen minutes. (Addie D. Monroe.) MOTHER'S JOHNNY CAKE 1 egg, Vi cup butter, IVi cups sour milk, 2 cups corn meal, 1 tea(cid:173) spoon soda, 2 teaspoons flour.— (Mrs. A. A. Floyd.) CHEESE ROLLS ' 2 cups flour, 4 teaspoons Royal baking powder, 2 tablespoons lard or butter, % tablespoon salt. Add milk to make dough. Roll %-inch thick, spread with melted butter and sprinkle 1 cup of grated cheese. Roll and cut and bake 20 minutes.— (Mrs. A. A. Floyd.) BROWN BREAD 1 cup sour milk, % cup molasses, 1 cup white flour, 1 cup graham flour, 1 t. soda, 1 egg, % cup raisins. Beat egg, add sour milk with soda, and molasses, then flour, and raisins dredged with flour. Bake slowly about 1 hour.— (Mrs. Marshall M. Frisbie.) DATE BREAD % cup sugar, 1 egg, 1 large tablespoon melted lard, 2Vi cups of buttermilk, 2 level teaspoons soda, 1 teaspoon salt, 3% cups graham flour, 1 lb. of dates cut in pieces. Bake slowly 40 minutes. (Mrs. R. C. Durant.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastri 48 KNOX SPARKLIN GELATINE impror*. Soup. .„d Gravis. B R E A D — C o n t i n u ed DATE LOAF 1 cup brown sugar, 1 larg<- T. butter. I It cup* tour milk, I t soda, I 1. Halt, m cup* whiir Hour, 1 >? cup* frraham flour, 1 lb. date* (stoned, (loured and cut up), % lb. shelled walnut* cut up. Bake 1 H hour* in slow oven.— (Mm. James Farbtr.) CORN BREAD 2 egg* (beat separately). If cup sugar, 2 tablespoon* melted but- 11 r. 1 enp sweet milk, 1 rup Boor, t cup corn meal. S level teaspoon* Royal baaing powdWr. (Mr*. BlawMn.) 2 eftir* (well beaten). 1 cup milk, 1 cup flour. Bake slowly, i Mr*. L R. Slsw.on.) POP-OVERS 1 egg, *4 c. »ujtar, Mi t aalt, I <- flour, i t Royal baking- powder. 1 c. milk, H c. nut meat*.—(Camilla WooMit > NUT BREAD 2 cup* *our milk. U cup white .ugar. ** rup molawr*. \ BROWN BREAD graham flour with 1 t Royal l»aki> . Slow oven 4.*> minute*.— (Mr* VY II Edwards.) and 1 t soda and a little salt OATMEAL GEMS 2 cup* rolled oat?. 1 W cup* »our milk. Lot *tand fi or 8 hour*. Cream 1 egg. 14 cup sugar, 1 T. shortening, 1 cup flour. Into Mi t salt, 1 t. soda. 1 t. Roval baking powder. Bake in medium oven. (Mr*. W. H. Edward..> DATE BREAD Mi c. sugar, 1 egg, 1 heaping: T. melted lard, creamed. Add 2Mr c. sour milk. 1 level t. soda, 1 level t. salt, 3 Mi c. graham flour, 2 T. molasses, 1 lb. dates cut in pieces. Bake alowly. (Mrs. Blanche Dumanota.) NEW ENGLAND BROWN BREAD 3 cups com meal, scald and let stand an hour. 1 cup white flour, 2 eggs well beaten, 1 cup New Orleans molasses, I spoon aalt, 1 dessert spoon of soda. Steam three hours-—(Mrs. C. E. Baldwin.) 4 cups bran, 2 cups white flour. 8 tablespoon* molaaaes, 2 t. aoda, I I. salt Sweet milk "rto make sloppy." This makes two loaves. Bak* in a moderate oven.~(Mrs, C E. Baldwin.) BRAN BREAD Avoid Baking Worries—Use COLD MEDAL FLOUR Established in 1862 "NOTHING SUCCEEDS LIKE SUCCESS" A Department Store should be the kind of It should not place where everybody can buy. offer for sale merchandise that appeals to one class of people exclusively. Rather it should reflect in its merchandise and its service, the type of people that go to make up the whole community which it seeks to serve. That is why this store, which has been serv(cid:173) ing Flint folks for sixty years, is trying to be a representative American Department Store. We Appreciate Your Patronage We know that in pleasing you, you will con(cid:173) tinue to patronize us and through you many of your friends will become our customers. We want to hear from you when you are pleased or displeased; our desire is to satisfy you in every instance. If at any time you have a suggestion to offer we will be glad to have you make it. Smith, Bridgman & Co. Your Store—Everybody's Store For Over Half a Century 50 Give the growing children KNOX SPARKLING GELATINE BREAD—Continued NUT BREAD 1 c. brown sugar, 1 egg, 2 c. buttermilk, 2 t. soda (dissolved milk), 1 T. shortening, Vi t. salt, 3 c. graham flour, 1 c. wheat 1 t. Royal baking powder, 1 c. nut meats. Bake slowly one hour. in flour, (Mrs. George R. Goering.) BOSTON BROWN BREAD 1 cup sour milk, Vi cup New Orleans molasses, 1 egg, 1 t. soda (dissolved in milk), b u t t er size of walnut, enough graham flour to make cake b a t t e r; salt well. Steam tV4 hours. Start in cold water. (Mrs. James Farber.) NUT BREAD F o ur cups flour, 4 t. Royal baking powder, Vi t. salt, Vi cup sugar. Mix and add 2 eggs, 2 cups sweet milk and 1 cup n ut meats. Let Btand 20 minutes then bake in a slow oven about 45 minutes. (Mrs. E. A. Roekwood.) NUT BREAD 4 cups flour, 1 cup n ut meats cut up, % cup sugar, 1 egg, 2 cups milk, pinch of salt, 4 t. Royal baking powder. Let rise Vi hour. Bake in slow oven.— (Mrs. F. D. Chapel.) BROWN BREAD 2 cups graham flour, 1 Vi cups corn meal, Vi cup sugar, 1 teaspoon salt, 1 cup raisins, Vi cup molasses, 2 cups sour milk or buttermilk, 1 teaspoon soda. Steam 2 hours.— (Mrs. Demorest.) MRS. H.'S NUT BREAD 3 cups flour, 1 cup sugar, 4 teaspoons Royal baking powder, 1 tea(cid:173) spoon salt, sifted together. Add 1 cup chopped walnut m e a t s; mix well with 1 Vi cups of milk and 1 well beaten egg. Let raise for 20 minutes and bake slowly 1 hour.— (Mrs. Demorest.) 1 cup white flour, 2 cups Kellogg's Prepared Bran, 1 egg, 1 Vi cups sour milk, 1 teaspoon soda sifted with the flour, 1 teaspoon melted but(cid:173) ter, 1 teaspoon sugar or molasses, Vi teaspoon salt.— (Mrs. Demorest.) BRAN MUFFINS CORN BREAD 1 cup flour, Vi cup corn meal, 2 teaspoons Royal baking powder, 1 tablespoon sugar, 1 egg, Vi teaspoon salt, 1 cup milk, 1 tablespoon melted butter.— (Mrs. Demorest.) BROWN BREAD 1 egg, 2 cups of milk (sweet or s o u r ), % cup white sugar filled up with molasses, 4 cups of graham If cream is sweet, 4 teaspoons of baking powder; if cream is sour, 2 teaspoons of soda. S a l t; nuts and raisins if desired. Bake one hour.— (Virginia S. Cook.) flour. Avoid Baking Worriei ,—U.e GOLD MEDAL FLOUR 51 KNOX Sparkling Gelatine makes dainty desserts for dainty people B R E A D — C o n t i n u ed SPANISH BUNS % cup butter, 1 cup light brown sugar, 2 egg yolks, % cup milk, 2 teaspoons cinnamon, 1 teaspoon cream of t a r t a r, % teaspoon soda, 1% cups pastry times. Cream butter, sugar and egg yolks well beaten, then add milk and flour mixture alter(cid:173) nately. Bake slowly.— (Mrs. F. Hammond.) together several flour. Sift BROWN BREAD 2 cups sour milk, 1 teaspoon salt, 2 teaspoons soda, % cup of molasses (may use Karo if preferred). Mix 2 cups graham flour and 1 cup white flour. Add and stir thoroughly. Add raisins if desired. Bake in moderate oven.— (Mrs. Geo. E. Barnes.) BROWN BREAD 2 cups graham flour, 1 cup sour milk, 1 teaspoon soda, % cup of brown sugar, 1 tablespoon molasses, 1 tablespoon shortening; raisins. Bake slowly.— (Mrs. E. D. Black.) BROWN BREAD 4 cups graham flour, 2 cups sour milk, 1 % T. soda, n ut meats or raisins, % cup molasses, pinch of salt, Vt, cup sugar. Bake in slow oven.— (Mrs. J. E. Storer.) SOUR CREAM JUMBLES 1 cup thick sour cream, 1 cup sugar, 1 teaspoon soda in cream, % teaspoon salt, 1 teaspoon vanilla, 2 cups flour, 2 teaspoons Royal baking powder sifted in flour. Bake in gem tins or as a loaf. (Mrs. B. F. Miller.) POTATO TEA BISCUIT % cup hot sifted potato, V* cup butter, 1 teaspoon each of salt (cooled), 1 com(cid:173) and sugar mixed well together, 1 cup scalded milk pressed yeast cake, white of one egg slightly beaten. Knead with flour to a smooth dough. Let it rise, and knead down light once. Then after second rising shape as desired. When very bake 15 minutes.—(Mrs. Twaits.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 52 FREE COOK BOOK OFFER IN EACH PACKAGE KNOX GELATINE MUFFINS, WAFFLES AND PANCAKES "Just make your pancakes As you find here, And in your home You will find good cheer." WHEAT PANCAKES 2 cups sour milk (buttermilk best), 2 cups sifted flour, 2 level t. (scant) soda, 2 T. shortening, 2 eggs beaten separately, folding whites in last thing. Can be fried without greasing griddle. When shorten(cid:173) ing is used in batter, use Gold Medal flour.— (Mrs. J. E. Twaits ) A REAL SOUTHERN JOHNNY CAKE 3 tablespoons shortening, 1 cup brown sugar, 1 egg, % teaspoon salt, 1 cup buttermilk or sour milk with an even teaspoon soda in it, 1 cup wheat flour and 1 cup Indian meal (granulated). Beat thor(cid:173) oughly. Bake with a slow fire.— (Caroline F. Elwood.) SWEET MILK WAFFLES 2 cups flour, IVi cups milk, 1 teaspoon baking powder (Royal), 3 eggs (whites and yolks beaten separately), 1 tablespoon melted lard. (E. B. Swan.) MY NEIGHBOR'S PANCAKES 1 cup buttermilk, little salt, 1 rounding T. graham flour, 1 level t. of soda, 1 level t. Royal baking powder. Stir in white flour to make a batter.— (Mrs. B. M. Garner.) PANCAKES 1 cup buttermilk or sour milk, 1 even teaspoon of soda dissolved in the milk, 1 tablespoon graham flour, 1 even teaspoon Royal baking powder, and wheat flour enough to make it the right consistency, lhis makes 9 or 10 pancakes.— (M. Alice Elwood.) Avoid Baking Worrie.—U.e GOLD MEDAL FLOUR 53 ROYAL MAYONNAISE "The Home-Made Kind" Especially for Fruit Salads or when a mild dressing is preferred. Royal Salad Dressing "For that Dainty Luncheon" Either of the Dressings Insures a Delicious Salad The Horton Cato Mfg Co. WINDSOR, CANADA DETROIT, MICH. The Baker Conservatory of Music M O D E RN T H O R O U GH AUTHORITATIVE We have a record of producing results. The position which this school holds as authority adds to the natural interest taken by the pupil the assurance that our methods are correct. The growth of the school, alone, is ample proof of the excellency of our service. Piano: Mrs. Lucile Jolly, Mrs. Clarence Eddy, Mrs. F. S. Montgomery, Mrs. Clarence LaCass. Voice: Mr. Frederick Protheroe. Violin: Mr. Eugene E. Everhart. Dramatic Art: Irena Schnelker. Art: Miss Ruth Moffett. Officers: Eldon E. Baker, President; G. D. Howard, Secretary; W. S. Ballenger, Vice Presi(cid:173) dent ; H. E. Potter, Treasurer. 619 Garland Street. Phone 1894. M FOUR separate Desserts or Salads from one package of Knox Gelatine MUFFINS, WAFFLES AND PANCAKES—Continued QUEEN F R I T T E RS % c. boiling water, xk c. (scant) butter, % c. flour, 2 eggs. P ut butter in sauce pan and pour on water. As soon as water reaches boiling point add all the flour at once. Stir until mixture leaves sides of saucepan, cleaving fire. Add eggs unbeaten one at a time, beating mixture thoroughly between adding of eggs. Drop by spoonsful. F ry in deep fat, until well puffed out and browned. Drain. the spoon. Rembve from to These may be sprinkled with powdered sugar and filled with pre(cid:173) serves.— (Mrs. W. G. LaRock.) F R I T T E RS 1 egg, V* cup milk ( s w e e t ), 1 cup flour, 3 teaspoons baking powder (Royal). Beat egg till light, add salt and milk, then flour and baking powder sifted together. If b a t t er is too stiff add more milk. F ry in deep fat and serve hot with maple syrup.— (Mrs. C. W. Root.) W A F F L ES 1 % cups of (level measures) 1 cup of milk, 3 t. baking powder (Royal), 1 t. salt, yokes of 2 eggs beaten. The whites beaten stiff and added to the above mixture. Lastly add 1 large T. melted butter.— (Mrs. C. C. Goodes.) flour 2 eggs beaten separately, 2 c. milk, 1% c. flour, 2 t. Royal baking powder, 1 T. melted b u t t e r .— (Mrs. Blanche Dumanois.) W A F F L ES GRAHAM GEMS One tablespoon butter, 3 tablespoons sugar, 1 egg, 1 cup sour milk, 1 teaspoon soda, V2 teaspoon salt, xk cup white flour, 1 cup graham flour.— (Mrs. E. D. Black.) OATMEAL M U F F I NS % cup oatmeal soaked in 1 cup sour milk. Add 1 heaping cup flour, 1 tablespoon sugar, 1 teaspoon salt, Ms teaspoon soda, 1 teaspoon Royal baking powder. Beat thoroughly. 1 % tablespoons shortening. Beat well and pour into muffin p a n s .— (Caroline F. Elwood.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 55 Use KNOX GELATINE if you would be sure of results MUFFINS, WAFFLES AND PANCAKES—Continued CORN MEAL GEMS 1 cup corn meal, 1 cup wheat flour, 1 cup sour milk, 1 egg, 1 table(cid:173) spoon sugar, % teaspoon salt, 1 teaspoon soda, 2 tablespoons shorten(cid:173) ing.— (Mrs. E. D. Black.) MUFFINS M cup butter, 1 egg, V* cup sugar, % cup milk, 1 % cups flour, 2% teaspoons Eoyal baking powder sifted in flour. Cream b u t t er and sugar, add the beaten egg, then a little flour and milk alternately. Bake in hot oven.—(Miss E. W. Witherbee.) SQUASH MUFFINS 1 cup cooked and sifted squash, 1 egg, % cup sugar, 1 cup milk, a little salt, 1% cups flour, 2 teaspoons Royal baking powder sifted in flour. Mix well and bake in gem pans in a hot oven. (Mrs. E. H. Knickerbocker.) CORN MEAL CAKE 1 egg, butter size of egg, 1 c. sour milk, 1 t. soda, % c. sugar, 1 c. corn meal, 1 c. flour.— (Camilla Woolfitt.) CORN PONE To 1 cup scalding hot milk add % cup granulated corn meal, Ms teaspoon salt, 1V2 tablespoons butter. When cool add 1 egg well beaten and 1 heaping teaspoon Royal baking powder. Pour into a hot spider or granite dish and bake in hot oven. (Mrs. E. H. Knickerbocker.) BUCKWHEAT CAKE 2 cups buckwheat flour, 2 cups sour milk, % cup shortening, 1 tea(cid:173) spoon soda, V2 teaspoon salt. Bake slowly in a broad shallow pan and cut in squares.— (Marjorie Black.) OATMEAL MUFFINS 2 cups of rolled oats, 1 Ms cups of sour milk; let stand for 6 hours. M cup of sugar, % teaspoon of salt, 1 cup of flour, 1 egg, 1 teaspoon of soda. Bake in hot oven about V2 hour.— (Virginia S. Cook.) GOLD MEDAL FLOUR Makes Delicious Cakes and Pastries 56 KNOX G E L A T I NE come in two packages—PLAIN and ACIDULATED DESSERTS, PUDDINGS, SAUCES "The daintiest last, to make the end more sweet." P R U NE NUT W H IP One pound of stoned and chopped prunes, whites of four eggs, one cup sugar beaten lightly, and one-half cup chopped n ut meats. Bake until brown, serve with whipped cream.— (Mrs. F. M. Locy.) SUET PUDDING 3 tablespoons sugar, Vz cup minced suet, xk cup molasses, % cup teaspoon soda, Vz teaspoon of alspice, cloves and salt, 1 Vz milk, % cups flour, Vz cup raisins. P ut into buttered dish and steam 3 hours. Hard Sauce—Cream Vt cup butter, 1 cup powdered sugar, beaten egg white, 1 teaspoon vanilla.— (M. E. Chandler.) MANHATTAN PUDDING Juice of 3 oranges, juice of Vz lemon, Vz cup sugar. Stir often 2 cups cream (whipped), I cup of and let stand an hour or longer. powdered sugar, 1 cup nut meats cut not too fine. Grease melon-shaped mold with olive oil, put in orange, spread in whipped cream with n ut meats and sugar in, cover with paraffin paper, clamp on cover and place curved side down in equal parts of ice and rock salt for three hours.— (Mrs. F. D. Chapel.) MARSHMALLOW CREAM Dissolve 1 rounded T of Knox Granulated Gelatine in % cup cold to water. Stir over the fire until dissolved. Add % cup cold water gelatine and cool. Beat the whites of 4 eggs, with a pinch of salt, until very stiff. Then very slowly add gelatine, beating all the time. Beat in one cup granulated sugar and 1 t. almond extract. Take out one-third of the mixture and tint pink, spread over bottom of mold, sprinkle with finely chopped nuts. Then spread on the sec(cid:173) ond one-third of white and more nuts. The last one-third tint green and spread on t o p. Sprinkling with nuts and chopped candied cherries if desired. May be made some time before needed. Turn out and slice and serve with sweetened whipped cream and flavored with vanilla. (Mrs. H. B. Freeman) Avoid Baking Worries—Use GOLD MEDAL FLOUR 57 KNOX GELATINE is highest quality and worth its price D E S S E R T S, P U D D I N G S, S A U C E S — C o n t i n u ed DATE TORT P ut through the food chopper separately 1 cup dates (1 lb.), and 1 level cup nut meats. Beat 1 level cup sugar with 3 egg yolks. Stir into this the dates and nut meats. Then sift in 4 heaping T. flour and 1 heaping t. Royal baking powder. Beat the whites of the 3 eggs and in a buttered pan V2-inch thick and bake slowly add last. Spread until a good brown. Put into a cool oven and never allow it to get very hot. Serve with whipped cream or in summer a slice of ice cream on top is very nice. To serve, cut the t a rt in pieces about 4 inches square. It will rise then fall a little. Is served cold.— (Mrs. B. M. Garner.) DATE TORT 3 egg yolks, % cup sugar, 1 cup dates chopped, % cup n ut meats, 1 cup bread crumbs, salt. Fold in white of eggs last. Bake 25 min. Flavor—vanilla. Serve with whipped cream.— (Mrs. J. E. Storer.) PUDDING SAUCE 1 cup powdered sugar, 1 T. butter mixed together. Add the beaten 1 t. vanilla. Serve on lastly the beaten white. yolk of 1 egg and warm cake—(Mrs. F. D. Chapel.) HOT CHOCOLATE SAUCE Mix Vz c. sugar, 4 level t. cocoa and 1 of flour; add 1 T. butter and 1 c. boiling water. Cook over steam until thickened. Vanilla. Cream % c. butter and 1 c. confectioners' sugar. Flavor if de(cid:173) sired. % c. crusted strawberries may be added. HARD SAUCE 1 c. cream, beaten stiff; add % c. powdered sugar and % t. vanilla. CREAM SAUCE DATE CRUMBLES 2 eggs well beaten, 1 cup sugar, 2 teaspoonsful Royal baking powder, 1 rounded tablespoon flour, 1 cup chopped n ut meats, 1 cup dates cut in small pieces. Mix together and spread in two greased pie tins. Bake in slow oven % hour. Crumble and serve in sherbet cups with whipped cream, mixed.— (Mrs. W. V. Smith.) GOLD MEDAL FLOUR Makes Delicious Cake, and Pastri. 58 AH you add is water and sugar to the Knox Acidulated package DESSERTS, PUDDINGS, SAUCES—Continued PINEAPPLE CREAM 1 pint cream whipped and teaspoons gelatine soaked in 3 tablespoons cold water. Add a little hot water and add to the cream 1 pint shredded pineapple. Let stand about ten minutes then put into sherbet cups. Serves 10 or 12.— (Mrs. W. V. Smith.) sweetened; two GLORIFIED HARD SAUCE FOR PUDDINGS Into three tablespoons of b u t t er creamed, stir as much confec(cid:173) tioner's sugar as possible; then add one-half pint of whipped cream and flavor.— (Mrs. J. M. JohnSon.) CRANBERRY SOUFFLE Cook and strain 1 qt. cranberries, 2 cups sugar. Let cook till sugar is dissolved, then let cool. Add whites of 3 eggs beaten to stiff froth. P ut in oven till set. When cool p ut in sherbet glasses and add whipped cream with n u t s .— (Mrs. W. V. Smith.) DATE PUDDING 1 c. sugar, Ys c. cream, 1 c. dates, Y2 c. almonds chopped, 2 egg whites beaten. Boil sugar and cream until it threads, p o ur over the beaten whites, then add almonds and dates.— (Mrs. Blanche Dumanois.) BAKED CUSTARD 1 quart milk, 4 eggs, salt, sugar to taste. Beat eggs with an egg beater, but not too foamy. Add milk and beat. Lastly add salt, sugar and nutmeg or other flavoring. P ut custard cups in pan of water while baking.— (Caroline F. Elwood.) CREAM TAPIOCA Soak 3 tablespoons pearl tapioca in w a t er for an hour. Add % cup sugar, 3 eggs, salt, 1 qt. milk, butter, flavoring. Cook in double cooker until thick and serve cold.— (A. H. Baker.) STRAWBERRY SHORT CAKE 1% cups flour, 1 egg, % cup milk, 2 tablespoons melted fat, % teaspoon salt, 2% teaspoons Royal baking powder. Put all ingredients except egg white in mixing bowl and beat well. Fold in stiffly beaten white, t u rn into greased shallow pan. Bake in hot even. Crush half the berries and sweeten, let stand half an hour. Cover short cake crust first with crushed berries, then with whole ones. Cover all with whipped cream.— (Mary A. Williams.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 59 ZACHARIAS BROS. Your Grocer "The Most of the Best for the Least" 1609 DETROIT STREET STORE No. 2 Free Delivery Phones 3670-598 ASpencer Corset (fives the grace(cid:173) ful poise of body which is the seoet of style. May I call and explain the Spencer Dcsiirninj? Service further? Kindly write or telephone for an appoint(cid:173) ment. Mrs. Marion Olmstead 228 W. Dayton St. Tel. 942-R lltg'utered Spenar Cortttitn © Rejuveno GREISSELL'S BUTTERNUT Always Dependable 60 KNOX GELATINE is economical—one package makes FOUR PINTS of jelly DESSERTS, PUDDINGS, SAUCES—Continued RHUBARB PUDDING Grease a pudding dish and put into it a layer of bread crumbs moistened with lemon juice and generously mixed with sugar. Sprinkle the crumbs with small pieces of butter and over them pour a thick layer of stewed rhubarb well sweetened. Now add more crumbs and more rhubarb until dish is full. Sprinkle the top with dry crumbs dotted with butter. Bake, covered for Vz hour. Uncover, bake for ten minutes longer. Serve with a hard sauce.— (Mrs. M. E. Chandler.) LEMON PUDDING % cup sugar, 2 t. (level) corn starch, 4 t. (level) cold water, pinch of salt, 1 cup boiling water. Cook thoroughly then beat this into the whites of 2 eggs and the grated rind of 1 lemon and juice of 1 lemon. (Mrs. J. E. Storer.) COCOA PUDDING WITHOUT MILK 1 quart boiling water; mix 3 tablespoons cocoa and 3 tablespoons corn starch; sweeten to taste and add a little vanilla extract. Cook all thoroughly in double boiler and pour into mould. Serve cold with cream.— (Miss E. W. Witherbee.) MOTHER MONROE'S PRUNE WHIP 1 pound prunes, 1 cup sugar, whites of 4 eggs. Wash prunes, soak over night, cook slowly until tender (very soft). Remove pits and whip with fork until well broken. Add sugar and well beaten whites of eggs, whip some more, and pour into buttered pudding dish. Bake until light brown. Sauce—Make boiled custard as follows: 1 pint milk, yolks of two eggs, Y2 cup sugar. Boil in double boiler until creamy, add 1 scant teasoon of corn starch mixed with little cold water, stirring well. Cool, flavor with vanilla. Serve cold, with cold prune whip. (Addie D. Monroe.) CHOCOLATE SAUCE 2 c. milk, 1% T. corn starch, 2 squares Bakers' chocolate, 4 T. powdered sugar, 2 T. hot water, 2 eggs, % c. powdered sugar, 1 t. vanilla. Scald all but U c. milk, add corn starch diluted with the remaining milk. Cook 8 minutes in double boiler. Melt chocolate over hot water, add 4 T. powdered sugar and the hot water, stir until smooth into the cooked mixture. Beat whites of egg stiff. Add remaining powdered sugar beating the unbeaten yokes and stir into cooked mixture. Cook 1 minute. Add vanilla and cool before serving.— (Mrs. W. G. LaRock.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 61 KNOX ACIDULATED GELATINE .ave. the co.t, time and bother of DESSERTS, PUDDINGS, SAUCES—Continued POOR MAN'S PUDDING 1 cup suet, 1 cup molasses, 1 cup water or milk, 1 cup fruit, 1 t. cinnamon. Mi t. cloves, 1 t. soda. Stir in flour for thick batter and steam two hours. Sauce for Pudding—Scant % cup butter, 1 cup pulverized sugar, 1 cup boiling water, beaten white of one egg stirred beaten to cream. in last.— (Mrs. J. E. Twaits.) CHOCOLATE BREAD PUDDING 1 pt. bread crumbs, 1 qt. milk, 2 squares Bakers' chocolate, % c. sugar, 2 eggs, lA t. salt, 1 t. vanilla. Soak bread crumbs in milk 30 minutes. Melt chocolate in sauce pan placed over hot water. Add one-half the sugar and enough milk taken from the bread and milk to make of the consistency to pour. Add to the mixture remaining sugar, salt, vanilla and eggs slightly beaten. Turn into a buttered pudding dish and bake one hour in moderate oven. Serve with hard sauce or chocolate sauce.— (Mrs. W. G. LaRock.) MINT JELLY 1 cup mint leaves, Wt cup vim-gar and lemon juice mixed, V4 cup sugar, 1% cups water. Simmer slowly for one-half hour, add 2 table(cid:173) spoons gelatine that has been dissolved in cold water. Pour in moulds to harden.— (Mrs. A. A. Floyd.) STEAM PUDDING 1 egg, 1 tablespoon butter, % c. milk, 1% c. flour, 1 small c. sugar, 2 t. Royal baking powder; vanilla. Steam one hour. (Camilla E. Woolfitt.) PINEAPPLE PUDDING To juice left from a can of sliced pineapples, add juice of M* lemon and water to make 1 pint of liquid. Put in double boiler and thicken with cornstarch to consistency of filling for lemon pies, (about 4 level tablespoons). When thickened add small piece of butter and let cool. When cool stir in beaten whites of 2 eggs and place in mold. Serve with whipped cream. Nuts may be added if desired. (Mrs. J. M. Johnson.) SAILOR'S DUFF 1 egg, % cup molasses, 1 Mt cups flour, 1 level teaspoon of soda in Ms cup warm water, salt (1 pinch). Steam 1 hour. Sauce—To V% pint of whipped cream add % cup of confectioners' sugar, yolks of 2 eggs and lastly beaten whites and vanilla. (Mrs. J. M. Johnson.) GOLD MEDAL FLOUR Make. Delicious Cake, and Pa.trie. 62 For Dainty, Delicious Desserts Use Knox Gelatine DESSERTS, PUDDINGS, SAUCES—Continued GINGER PUDDING 2 tablespoons sugar, % cup butter, 2 eggs, % cup molasses, % cup hot water, 1 teaspoon soda, 1 teaspoon salt (small), % teaspoon ginger, % teaspoon cloves, V2 teaspoon cinnamon, flour. Stir as thick as cream cake and steam IV2 hours. Serve with whipped cream. (Mrs. C. E. Williams.) BREAD PUDDING 1 cup milk, 1 egg, 2 tablespoons sugar, Ve teaspoon salt, 1 slice bread, % teaspoon vanilla. Beat egg yolk, sugar and milk together, crumble in bread, bake or steam. Beat white and spread over top just before done. Serve with whipped cream.— (Mrs. C. W. Root.) CARAMEL TAPIOCA PUDDING 1 cup Pearl Tapioca soaked in 2 cups cold water over night. Add 2 cups brown sugar dissolved in 2y2 cups boiling water. Bake until clear or about 1Y2 hours. Stir once in awhile. Serve cold with whipped cream.— (Mrs. F. D. Chapel.) LEMON PUDDING % cup sugar, 2 level T. cornstarch, 4 level T. water, pinch of salt. Add 1 cup boiling water and stir until cooked. Beat whites of 2 eggs stiff and add to the above with the grated rind and juice of one lemon. Serve cold.— (Mrs. P. D. Chapel.) SUET PUDDING Vz cup suet (chopped fine), % cup best molasses, % cup raisins, V2 cup sweet milk, 2 level cups flour and a small t Royal baking powder, 1 level t. soda (steam 2 hrs.). Figs or dates may be used instead of raisins, and nut meats added. Sauce No. 1—1 level cup sugar and % cup butter creamed to(cid:173) gether. Add the beaten yolk of 1 egg, then the beaten white. Last beat in 1 cup cream whipped. Sauce No. 2—1 level cup sugar and % cup butter creamed. Beat in 1 beaten egg, 1 T. boiling water and juice of 1 lemon. Heat in a bowl over tea kettle while eating dinner.— (Mrs. B. M. Garner.) Avoid Baking Worries—Use GOLD MEDAL FLOUR 63 We will be pleased to have you call and examine our complete line of t he very latest in correct engraving. INVITATIONS WEDDING ANNOUNCEMENTS CALLING CARDS CORRESPONDENCE STATIONERY GREETING CARDS, ETC. jimttlj printing (Etmtpanu 424-26 ^uckljam &t. pjtme 913 RUBBER STAMPS FOR EVERY PURPOSE 24-HOUR SERVICE Jjlint ^ubiier j^tamp JBorbs 424-5 ^ucMima