(

~alrm QInnk ~nnk

I

j'

I

I

t
J'.f

'tJ

r

..

~rrnu~ <ltnugrrgattnunl <ltburr4

~nlrm,

:1Itr4ignu

QIontntittrr

Mrs. Frank Huff,

Mrs. Ben Shoebridge
Mrs. W m. Tousey
Mrs. Rudolph Kehrl
Mrs. Herschel Munn

Chairman

Mrs. Lewis Clark
Mrs. S. K. Hartman
Mrs. Jay Clark
Mrs. Frank Buen

I

SALEM COOK BOOK

:3
":.!_D__'1-_II_lI_D_D_lI_lI~D_D_D_D_D_II_II_D_c_a_II~~=t_C~

:1 Co 00 Hamm<O>n1ld
I Genell"~J M~n:ha1.mllii$~r
t
I

Peninsular Stoves and Ral)$?,"es

New Perfection Oil Stoves

••;,

t
I

t

t

Ii
Ii
. i~

~

..

i
i
i

i
"i

I

Headlight Overalls

I
I

Hirth=Krause Shoes

Groceries, Staple and Fancy

Ball Brand Rubber Footwear

Aristos Flour
McCall's Patterns

[I,I
IrI
ncnng@l.IDlI
MO L°
i: ~@l. emp
: ~
~~a_._a_D_J_'_II_._a_'_._'_._I~.~_1_I_l~l_

-I
~.~~

II

SALEM COOK BOOK

\Vhenever you or any of your friends are in Salem. we invite
"No

you to share the joy and help of our Church Home where.
_man is Stranger."

.- MILESTONES -

-Church Organized
,Summit Church Dedicated
.Sunday School Organized
.Sakm Church Dedicated
.L:2:cc'

:~;:-_~2 See! ~ty Organized

January 7. 1856
January 8. 1862
January 19. 1862
December 29. 1886
June 16. 1897

REV. LUCIA M. STROH

Pc:tor Since September 1st, 1922

Officers of Ladies Auxiliary:

PresidenL

.:. Mr~. Ben Shoebridge

Vice PrcsidenL---------------------------Mrs.
Secretary_~-'-_',.:...----------~-----------:-
Treasurer

\Vm. Tousey
__-Mrs. S. K. Ha~tman
Mrs. Sherman Hartm~n Sr.
., ....

.. ~-"'-~-'.'

.~

•

I

1

\

- J--,-,-,-,-_.-
I
i

cc

SALEM COOK BOOK

-, ....- -'-'-'-'-'-'--'-'---'l

JOHN HIERRHCK

cc

.
i
I
I
,
I

Dry Goods

Staple
Men's Work Clothes

in

Dealer
Hardware

and Fancy Groceries

Fresh Meats

Paints and Oils

Gasoline and Kerosene'

Staple and Fancy Groceries

Fence and Drain Supplies

SALEM. MICHH]AN

,I
I
WHEN IN SALEM, STOP FOR REFRESHMEMTS AT t
•

=m'=&=~n=£'=s =~=OO=tq=.H

S{all'Ut 1!llotcI ~aIcm
~

HOTEL ACCOMMODATIONS AT
, ~

:fll{irhinan GRAS. PAYN~,

, C

~ .

ProprIetor

I Z)

Gasoline and Lubricating Oils for Sale

Salem Elevator

I

C. M. Me Laren, Proprietor

Dealer

in

Hay and Grain

Coal and Dairy Feeds

Chicken Feeds

Northville Phone
_:-_,_t..".-

....Ih-

~

_

Salem,

f __

~.....d

~....-....-.~.

I
Mich. I

I
~
f.

J

SALEM COOK BOOK

- PREFACE-

Xo cook hook, howe\'er

('olllplete.

depends
no pretention

larl(cly UpOIl
to olredll!!

is an inexhaustihle

sueh a \'ariety

of

one,
tested

.in ('onkin!!
,re
lIIake
.('ookin!!
he found
wife
tea.

llIay he ahle

to prepa n'

a lIIoSt elt'lil'ious

hreakfast,

can, of
,'xperic/H'e

itself.
and

lIIake a good cook.
('areful

a ,'olllplete

('ook
hut we do \'cnture
recipes.

that. with ordinary

:lttt'lltion
the
hook.
for
tlwt.
to assel.t
care.
lune'heon.

Success
detail.
to
suhject
uf
in it will
house-
or

dinner

any

Alllong

the HOlllans.

it

is said.

that

the

ill\'C'IItor of a IICW sanee was

..Illy rewarded
l;ntil

he dc\'iscd

auother.

put

if

it pro\'ed

to he unpleasant.

ht'

\\'as

restrieted

Iiher-
to the dish

If. in tIIlr hook

you

find

Illentioll

in\'cntor's

kindly
the
justkc.

to a friend.

it
IHlnJ(~ is

Ilsually

sOlllethin!!
If.

Iwwe\'er.
attadled

ne\\'

and

palatahle,

sOllie redpc
and we

leave

prm'es
you

to

yuu

we ask
IInslltisf"ctory.
to
adlllinister

Trustinl!
in pIa linin!!
JIIHY p:u.

that our
lIIeals, we mUllcstIy

eook hook fllay pro.'e

suhmit

it

helpfnl
to

tIll'

to lllany who arc perplexed
housekt'epers

where\'er

it

'\"c dcsire

Lyell,

South

Salem.
Ita"e
hook
who ha\'t~ helped

so eheerfully
and
sUl!l!est

to aeknowled!!e
:'\orth,'ille,
responded
the
that
to lIIake

this

the
flll'ors
1'lYlllouth,

ladies

to those
of

the
undertakinl!

shown
.\nn
soliciting-
chllreh

liS hy the

hllsine"s

lInd distant

.\rhor
lIeh'ertiscments
lInd
sodety

for

patronizt.

lIIen of
cities. who
cook
those

our

a SU('('CSS,

"'hen
.saw their

orderinA'

frnlll

our

a(h'ertisers.

kindly

let

thelll

know where

yon

aehertiselllent.

The

reA'lIlar pri<'e tlf

the htlok

is ;,5 ('t'n~s. When

sent

hy lIIaii mId sufn-

..'ient

postal!t'

to ('(1\'('1'

aUl<lunt of part~d

p"st

at one pound

rak .

.\11 funds

Sl eured

hy the

sale

of

thb

hook

are

to be IISI'C)in our

dlllr""

wtlrk.

:\ddress

all
('llnj!rt'lwl

~t'C'f"HI

ordc'rs
jll,,:!l

to Salelll

('ltu rc'h.

c....k nook.

Salem,

:\lichiA'un.

in clIrt:

llf

(j

SALEM COOK BOOK

','-,-,----,-,-,- .-'-._~~~-'-'-'-'-'-.-'-'--'-
'-l
I Northville State Savings Bank II

,
Ij
II

Northville, Michigan

Louie A. Babbitt. President
R. C. Yerkes. Vice-President
C. W. Wilber. Cashier
C. E. Litsenberger. Asst. Cashier
C. H. Coldren. Dire<..'tor
T. ~. Ric~,ardscn, D::-cc):
D. P. Yerkes. Director

I

II
I

I

4 PER

CENT

I

li,
iI
ICapital, $25,1100
I

.:.~_~..-.e'~':l-=-

Surplus and Profits, $50,000

_"_'_'_._'~I_'_ ~~._._.~~ .:.
I

~~._J _. ~'_T"'"

a

SALEM COOK BOOK

7

who would
in your
ear:

these

pages

test.

"Good

friends,
A whisper

These

dishes

Your
Let none

are

thc vcr\'

bcst

husbands'
escape,

but

hea~ts
try thelll

to cheer!

all-

To boil or

fn'
. ". c'll warr;nt
used

As mother

or bake;

are just

they
to make!"

--ARISTOS

as good

COOK BOOK.

-soups-

CREAM OF TOMATO

SOUP.-One

soda

add onc small onion,
pinch
milk,
or milk,
pepper

of
dissolved
as soon as boiling
frolll

to taste.-MRS.

remove

CREAM OF TOMATO

sliced fine, put on sto,'c

in hot water.
add one teaspoonful
stO\'c, add tomatoes,

W. 1'. LANE .•
SOUP.-Usc
tomatoes.

qua rt of

In another

pinl

of

and boil

fresh

or canned
ten minutes,
one

tumatoes,
then add a
sweet
sllluothed with a little water
IInd

dish put

hutter,

lJuart

salt

tlour
one tllblespoonful

add one-half
tea~poonful

to this
fourth
tomato mixture
is adllt-d.

Season

sodll dissol\'ed
to edge of stove

in a little hot water.

to llre,'ent

burning

to taste with celery

salt.-l\IHS.

TOMATO

SOUP.-Strain

one qUllrt

tomatoes

heef
hroth
To one pint

fresh meat

or anr
of

soup,
lIlilk add one-
and
or souring while the milk

sweet
Draw the hroth

A. F. YAN ATT1\.
through

sie,'e

soda,
of thickt'ning' mil)' be added

add one qunrt

next

cold milk,

and let comt'
salt
if one desires

to a hoil.
and pl'pper
a little

add one-fourth

tenspoonful

to taste;
IIHHt' hody

a snwlllllllollllt
to it, onion

TOMATO

SOUP.-Take

then.strain.

to a hoil,
neam.

Sene

Iwt.-:\IHS.
CORN SOUP.--Cook
"n

FRANK
one
Doil one quart
pepper

half
boiler;
strain.
with one tablespoonful

hour.
salt
add
Thicken with two tahlespoonfuls

can of
of

to taste;

Aristos

and

t1our.-:\1.

a quart
To the liquor

also adds
of
add salt. pt'pper,

to it.-:\IHS.
tomatoes,

DON NOHTON.

add a little water.
an(1 a eupful

let cOllle
of sweet

CH:\NE.

Illilk with

('orn in two cnplllb
slil'l's
cook
ruhhed

to milk,

two

corn

of cold water

for
in double
of onioll
a few minutes
and
to a .~IIJ1l()th paste

of huttt'r
C. R.

CORN SOUP.-:\Iake

Put

cob. and scrapc

frolll
('orn add ont' quart
('olander.
into
sprinkle
constantly,
done

in a heaping

add scallt
PEA SOUP.--One
skins. one small gratt'd
of hlltt., •. salt
wall'r

to tastt',
nnd added whell

t'ither

of
is sweet

fresh
that

or canned
relllains

all

that

of hot water.
a sanccpan,

tahlespoonf1l1

hutter

the
,\risto~

Boil one hOllr or

corn. When

fresh,

on ('01,.
longer

To one lJuart
through

and put

cut
of
1\

sizt' o~ an t'gg', and when melted,
stirring
and salt, when

:-'t'a~oll With pepper

ROllI'.. Cook

a nlOlllent,

alld add (~orll Jlulp gradllally.

/lillt of ho;ll'd milk alld ('up of

('r.'am.-\".

1'. S.

('all peas
onioll,
olle

strahli'd
one quart
tahlespoonful

thrllugh
(or mort')

ROilI' stirred

the
COWBOY SOUP.-Olle

rest

to a hoil.-~IRS.

comt's
('01'11, 011,. ('all

tomatoes.

eookt'd.
to tl\l'

olle-half

r,',t

f)f

the

("III
IHHIlHI ha(''''1 ('ut
sene

in!!,redients:

into

small

piet'es.

at om't'.-:\IHS.

(~olander or sie,.c

of millie. !tood sized

to reulO"C
lllmp
littl., milk or

II

with
:\IEI.\"I:\ WA'I'EHS.
one pint white heans
and add

fry until
:\II':I.\'IN WATERS.

erisp,

8

.:

••

~.O

__

!...

SALEM COOK BOOK

U

When at==

~_a_a_a _1l_0_11_._a_a_D_a_O_ll_ll_O .. ll_1I_11_......-I.:.
'I
.
i.
I:
.1
1 Wayne County .Pair I
1
Ii
:i
l.salem

Look for the==
Con!/re!/ation~1

Worthville

Ladies'

.9Jooth

Next

to the Main Building

,.,Lunches cServed at all Jfours-

It
.

I HOT SANDWICHES
I
I.,

GOOD COFFEE

HOME-MADE PIES

•• fce Cream and Lemonade ..

~~

Everybody's Patronage Cordially Solicited

SALEM COOK. BOOK.

9

PLAIN OYSTER SOUP.-Pour

one quart

of o~'sters

of boiling water,

by pourinp; O\'er them one pint of ('old water:
" pint
piece of butter
the shells,
instead

if preferred.-CO~TRIBUTED.

let boil up once,

of water

the size of an e/!:~, then add the

skim thoroughly,

season with salt and sen'e;'

boil,

this

put

let

in a colander:

in a porcelain
season with
having

rinse
add
and
all
~H..t milk may be used

kettll',
pepper
removed

oysters,

POTATO SOUP.-Three

onion, one-half
chopped
one-half
spoonful
butter,
flour, one stalk
celery.
onjon
and put on to boil again.
boil

and ('elery

fiye minutes.-L.
BEAN SOUP.-One
one-fourth

add
this water
Drain
colander
Uub through
and heat again before

teaspoonful

off

1II. B..

slllall

teaspoonful
teaspoonful
Boil potatoes

one pint

potatoes,
salt, one-half
celery salt, Q.nc-half

teaspoonful

pepper,
tablespoonful

IIIilk, one

teaspoonful

until
boiler,

yery soft.
add potatoes.
rubbed

Drain

and mash:
Rub through

together,

season:

one tea-
Aristos
cook
sieve
let

in milk in double

Add butter

and flour

of

pint of beans washed
and stir
soda
and add more
boiling water,
and season with salt, pepper
serving.-MRS.

V. G. C.

and cooked
thoroughly

until

through

cook until

and butter.

partl~. done:
beans.
the
perfectly
done.
Thin with milk

BEAN TOMATO SOUP,-Boil

one cup of beans

in two quarts

lIlo:-e of a can of

with a pinch of soda, until
or
lint! cook about
l'realll.-MRS.

to pieces:
a good sized pie{'e of butter,
just
about
GLEN WHITTAKER.

tomatoes,
hour:

are cooked

servinp;'add

the beans

one-half

before

of water,
then add one-half
pepper
and salt,
a pint of milk or

NOODLES.-One
thin until

it will hang.

egg, beat ..n and a little
to let

It is hcttcr

salt.
this

Stir
stand

stiff with
an hour

flour

and
or so. Cut

flour and stack,

and slice in thin pieces.-:\IRS.

GLE~ WHITTAKER.

roll
in strips,

FISH AND SHELL FISH

can sallllon,

pour oft'
one

liquor

into It cup and mince
or bread

cup of crackers

o~ butter,

SALMON LOAF.-One

four

fine,
one <,up of milk,

salmon
('rumbs,
one lemon: mix well;

piece
and pepper,
steam one hOllr.-N.
SAUCE FOR SALMON LOAF.-One

ep;gs, small
salt

wet with a little cold water,

cook a little,

then add lilluor

of

of cornstarch

tahlespoonful
small pie{'e of butter:
pour

salJ('e over
SALMON LOAF.-One
three

ers,
lIIoisten.

tllblespoonfuls
Bake or steam.-:\IRS.

melted

loaf and serve

IHlt.-~.

can salmon,
butter,
HERBERT

B. H.
one and one-half
three
salt

eggs,
S:\IITH.

SALMON LOAF.-One

can salmon,

one-half

tablespoonful
and a little
pack dosely
<'!!!!S,sen'e with brown sau('e.-MUS.

lemon juice,

three well beaten

hutter,

eggs: mix all

in II pan put
ISAAC :\I.\X"'ELL.
h..s1 sallllon.
sweet

llIi1k,

three

add one onion grated
B. H.
cup of milk s('alded,

and juice

of

one egg beaten
fish.

"'hen

add one le,'el
lightly,
thickened

cupfuls
and peppt~r,

rnlled crack-
lIlilk to

cupful

cracker

one
season with salt
in oven long ennulCh to ('ook

together,

crulllbs,

SALMON LOAF.-One
one-hlllf

can
('upful

of
of

{'ra('ker
tahl ..spnon~ul of butter: mix well and Stt~lllll nne hnur.-)IHS.

{'rulllhs

FRIED SALMON.-One

('an slllllwn

(hnnes

rellloved),

nne-half

cupful

of

e!!l!s well beaten,

rolled
one

FHA~K CR.\~E.
cup cracker
one
nf sweet milk, Slllt and

one-half

cupful

heatt~d thrnugh,

cover while

frying.-)IRS.

('rlllllhs
pepper.
FHED \\'IIEELEH.

(fine),
Fr~'

two el!gs, well beaten,
in hot hutter

until

,

10

.:

••

N'

I

SALEM COOK BOOK

_J_.....__....__.... ....

,_.:.

8

._

....

_.

•

•

l..,._I

g~_I __ • __....

a__ a......_a ..

ordering

FRUIT
JARS

I
i
ii
II
furnishing I
I
supply of I
When
your next season's
FRUIT JARS insist on your dealer
you with those branded ~
i
I
Every Jar bearing this brand is made on the I
,
wonderful
,
a stronger,
by the old I
tempered Jar than can be produced
method of manufacture.
I
Eliminate the danger of breakage when using
the Cold Pack, Hot Pack or Steam Pressure Method by using
I
either the BALL ~PERFECT MASON" or "IDEAL" JARS.
i
RUBBERS of a quality the beSl that can be had in any market. I
the right and safe rub- i
This is done to insure to the Housewife
bers without

"OWENS MACHINE" which makes
smoother, more perfect and better

In every case of Ball Jars is r;acked a dozen HIGH CRADE

the extra expense of a separate purchase.

lJ~

Every Jar, Cap and Lid is individually

to eliminate
any defective ones. By using "BALL JARS" you have no risk of
loss by spoilage if you follow directions.

inspected

i

You can secure the "BALL BLUE BOOK" con-
reci-
and Meats by

taining full instructions as well as valuable
pes fo-,"canning Fruit. Vegetables
asking

Ball Brothers Company

Muncie,

Indiana

and
Wichita Faile, Texas
~_D._" , -.

....

._a~.~l

II

....~_D_IJ_O_U_i:l_.:.
i

SALEM COOK BOOK

11

FRIED
SALMON,-l'ut
lard in a ~rying pari.

a generous

IUlllp of uutter,

Relllo,'e

the hones

frolll

or half
a can or salulOn,

alllOllllt of

rolled crackel' CI'UIII"S as you ha"e Cosh, salt

huttel'
and
"dd ahout
to

aud peppel'

and hrown

nicely.-)IRS.

DAi\"IEL S~I1TH.

half
the salllc
taste

SALMON

PATTIES.-Thl'ce

,n'll mil1<"ed, Illi:, thc two together
peppel'
::nd ,iu~t a pinch
enough
a !!,olden hrown

to bste,
to lIIake hold together
on hoth sides:
PATTIES.-One

SALMON
hread
onc
('npful
thorOl!).dll.,',
shape
ROY \L\TER~r.\i\".

cupfuls

of brl'ad

crulllhs,

thoroul!hl~',
of cayenne

add a heate1
pepper,

nicely,
sen'e

1'''Hdd in patties

hot.~COi\"TH

1II0i'(~n with
anJ
I B UTE/),

onl' cupft;1 sallllon.
c!~(.!:"Iso ';alt ant!
!.l'lk ,inst
fry in hot hutter

('an sallllon

(hones

relllll\'c(i),

pickcd

crnlllhs,
into patties,

one-half
roll

cupful

in .\ristos

s,\'('et
flour

lIIilk,
anll

salt
and
fry j" hot

np line
lIIix

plpper:
l,lJ'II.-)IHS.

cupfuls
three

of cold flaked

FISH TURBOT.-Three

"lnee

flour,

.\ristos

tahlespoonfnls

\':ith thc Illilk,

lIIil1('l'd onion, Olll' teaspoonful

tablespoonfnls
spoonful
a white
cool add heaten
sprinkle with salt and 1)('ppel'. add a few drops of
sauce
sprinkll'
FRAi\"K TERRILL.

!lour and hutter,

flsh and s;,nl'(' al'e used, hadu;r
crulllhs

lIIinced parsley,

and continnc

and onions.

buttered

parslc~'

ill hot

egg;,

hake

nntil

with

and

salt

two

e;rgs,

hntter,

Illilk,
on"

and pl'ppel':

fish, one pint

thrcl"
tea-
lIIake
scason with s.dt and 1lfpper: when
Put
dish,
lemon ,iui('c, CO,'I'I' with whitl'
then
-:\IHS.

sauet' on the top,

fish in hakin!!

hrown.-

a layer

o"ell

until

of

HADDIE A LA DELMONICO.-l'ut
c('\'('r wilh
to hoiling' point;

in haking- pan,

put

FiNNAN

be one cIl);ful),
range
below hoilin;r
:lratc
eggs
sprinkle with
CODFISH

fish into
thinly

and allo\\' water
for

to hcat
lwenty-lh'c
fln,kcs, add one-half

point

sliced:

season with

t1nely chopped
BALLS.-l'ick

peppcr,

minn!t's,
cllpful

drain
Ill'a"y
add mil'
~I. F.
into small pie('('s

parsl,'y.-F.

plan'

(there

cold water,
sland

lish in strips

on back

shonld
of
on ran!!c, ke('pinp: watcr
S('P-
hoiled
anll

thoroll"hly.
fOIlI' hard

of hull,'r

nnd rinse
('I'ealll
and
tnhlespoonflll

for half

of

the
hnck
eold mashed

cold wnter
the
of
{'ream and a little
bread

an hOllr, drain

nnd 1'0111'

for

sto"e
potatoes,
pepper.

Illinntes.
fifteen
a tnhlespoonflll
~Iix into hnlls, dip t1rst

hlltter,

.,,'er
))r;lin
of

two ellpfnls

of eodfish,

hoiling water,
and
Illix with
two

soak in
Id stand
on
two ('lIpfuls
of
ill )JCaten e!!,!! and tlwn ill

tahlespoonfllis

spoonfnl
stan'h.

('I'lIl\\hs,
CREAM-:D
hntter,

and fry in hot
CODFISH.-Olle
let come

fat.-~IHS.
(apful
then add one teaspoonflll

~[AXWELL.
two cupfuls milk, one table-
corn-

IS.\.\C
l'odfish,

I\in!!,sford's

to a boil,

one

c;!!! well heaten.-~IHS.

IS.\.\C

~I.\XWELI..

BOILED

SALT MACKEREL.-Soak
fiftecn
sweet

simmer

1'0111' on a enpflll

let

or

luaekcrel

o\'er
and drain:
sd
in I"'l'n

nrinntcs
crt'alll,

nip:hl, pill
iu a pall
pllt on a few IlilIlpS
and le;I\'e ahollt
fl\T

with hoiling water:
of blltter,
lJ\inll tcs.-~I.

C. J:.

CLAM CHOWDER.-Cook
III' rather
small

line two slices

onions

slief'd,

add

of
the

saIt
pork
following'

in an old fashioned

rollnd

hotlolu
tlH' salllt',

nnd hl'own
and c(:ok one hour:

potatoes,

two qnnrts waleI',
rt'mo,'ing

Inst hefore

on(' pint milk, one I)nart

fnllll

sto\'e

add tllll'

I)lIart

..

two I)nal'ts

iron kettle.
brown
also
of
.inict',
of clams

clalll

Dit'.,
fOllr
thinly
u dash
und kt CllllI.'

sliced
of pl'pper

FRIED OYSTERS.-Take

FOSSETT.

tll a hoil.-~IISS

s.'asoned
in lIIeal:

with

C.\HHII';
olle pint of
salt
fr~' hrnwn
FRY.-Onl'
then in eracker
in dcep

and
in del'p
pinl
l'rlllllhs,
fat.

Ilalllllt-

larl!e
repeat

lar;!'
llt'p]H'r:

fa I.-i\".

craeker
and

('rnlnh5

roll a;rain
PHILADELPHIA

tlnnabe
crumbs
to ha"t'

dre"in!!,
and
till'

fry hrown
fat

\'ery

hot.-i\".

B.

n."sters
let

thelll
B .

and ell"t'l' with rolled
an honr

stand

half

IIystl'rs.

dry and dip ill rieh lIIay-
and
I... snre

in the dressinjr

as possihle

and

the dippinl!'
liltle

as

•

12

SALEM COOK BOOK

Lincoln ~Afjed Fordsot\

~

-

Sales

and

Service

Efficient Service

Fair Treatment

Liberal allowance on your old car in exchange

Arms & Smith

Phone 184

South Lyon, Mich.

L. W. LOVEWELL

AUCTIONEER

SPECIAL Attention given to Farm and Thoroughbred

Stock Sales. Dates made by telephone

at my ex-
pense.
SatisfaCtion guaran-
teed. Also Buyer and shipper of LIVE STOCK AND

TERMS REASONABLE.

WOOL

Telephone No.2 15

South Lyon,

:

Michigan

SALE M COOK BOOK

13

FIS,H TU~B0-z:

..-Flakc

s"l.t and pepper.

~"'rcc 01 one plllt 1I111k.threc
h'~tt('r,
IlllJ1<'t-u onIOn and parsley.
(.,1' with huttered
SCALLOPED

crlllllhj;
,'on:r with swc,.(
W.\THH:\J:\:-;.

i~ a h:.kin.!:' dish, season
lIlilk a'HI hak.,

slll"",",
tllhleSIH)(ln~uls Arist"s

scas"" with salt

Ihrec
('001 add two hcaten C!!!!~, "lie
la~.ers of fish alld sauce

tahl.:"po"ufuls
tahlespoonful
iu h:' kill!! dish, q,:inklc

tl"ur,

IIl1d p.'pper;

IIl:'ke white

"'hell
I'llt

'" A'I'H,\:'\

BHOKA "',

lavers
(';H~h layer with hutter,
alHlllt

..nt~ hour

,,':sters

of
pepp','r

a'HI
and salt;

ill a slow oven.--~Ins.

,'ra,'ker
nearlv
no"

";'Illllhs allli hakc hr"wn.-i\fHS.
OYST£RS.-l'laee
alternate

FRIED OYSTERS.--({oll

eraek.~rs

in l'r:,,'k.~r
then

a:.rain in "ral~ker

(:rlllnhs,

,'ery fine ami "ift.

sel •.(.t orsters
dip in heaten C!!I! to which a' Iittll'
anO fn'

and pe\'p,:r

crumhs;

Take

salt

in <,olander,

drain
milk has hcen added.
in dl"'\,

lard.-~1.

rllll

C. R ..

OYSTER
tahll'topoonfllls

COCKTAIL.-l""r

tOlllato
Sall(.•.• juicc

IIf

,ror(','stt'rshin'

h"lf
I<all<""or
e/.!ar, (Jo,'.ha]f
dash of black pepper; mix ,'o,'ktail
,'hill.
('ol'('r with the drrssinL":
I'ocktails.-MHS.

('lIpflll of oystt-r

pul not mor,'

FREl> C,

sene

than six "ystt:rs

\\'HEELEH

liI" ... r

ever\'
,'atsllj.,

twenh'-five
two'

"vsters
tllhlesp;,,,nfllis

of one lemon,
(slrllincd),

one half hour before

in i>aeh ('oektail

thin sli('(,s of hrown

lake

Heillz

two and one-
:\Iandalay
of
,'in-
I:upful
I'aycnllc
pCllpcr,
and tl",rou!!hly
sherhet
cup atld
hre,,11 anu eelen' with the

onc-follrth
salt, dash of
st'Hill!!
!!l"ss or

..

MEATS, POULTRY, GAME AND SAUCES

"nd (lIle-half
two ('u(lfuls

pounos
of milk.

(I('p(l"r.

two t:lhleS(loonfuls

of

round

steak

(/-tTtlund)

two eK/{s. one-half
ste:""

of snit;

two
eupiul
of
two hours.

BEEF

LOAF.-One

and one-hal~

JHlIIIllIs

twn t'!!I!S, one teaspnnnful

of

lean heef

('I"'ppell
of salt. hutter

fine. one-
the size of

('ups of

sweet milk: mix well and hake.-l\tHS.

LOAF.-Threl:
I'raeker

BEEF
of
one teaspollnful

I'llpfuls
l'rHlnhs,
buttl'r,
of
-:\IIlS . .JOH:-; HE:'\WICK.

h" If £1o/,l'n I:ra('kers
an el!!!, and one and one-half
~IYIW:'\

.\TCHlSO\'.

rolled.

VEAL LOAF.-Two

two teaspoonfuls

('ook IO/l"dher
lIleat was cooked
juke.

;,r ('uyenne

aholll

thirty
VEAL
\\'1,11'watl'n,
sw,'('1 luilk, one
and
~:'\OWLES.

'lIw-hillf

pe(lper,
lIIinlites:
LOAF.-Thrce
one t"hlespoonful
tCilspoonful
h"urs.

Chop

until

tendcr
and IIdd.

one-fourth

of Slllt, one-half

line: hoil down

n:'
t'hop

lean ,'eal,

pounds
1111I1
'I'll this "dd fh'c cral'kers,
tt'aspoonful
flat
El\DIA ,JO.:-;ES.
,'cal,

IHlI"Hls

nUlI'e Iind twu "/-t/-t.,: press

baste.--:\IISS

of salt
in which

pound
the water

(lork:
the
lemon
II dash
in " narrow tin and bake

one teaspoonful
of white

pepper,

of

salt. nne ('lIpful

pound

olle-half

eggs
0111' cofTee cupful
11IItt'~r sir.e or an e!!!!: mix :~nd l)IIke one
"nd

to!!dlll'r.-~IHS.

MATHE'"

('rllmbs,

bread

pnrk.

pork

two

salt

pepp.'r.
\'eal

VEAL ROLL.-Take

skin
slices

side uown.

1II,'al hoard.
sausa!!e
and
and
1'0 rd.
"e"son •.u with salt and pepper.
-:\IHS. FREI> C. WHEELER.

tllt'n Ttlll

in I'loth

of hard

a flank nf

\'('al "IHJut
salt

season with

hoilcd

e!!gs,

tie

"I!"in

roll
Drop

illl'llI's wide,

twe1v,'
and
very

pepper.
ti!!ht

and

covcr with

la~' veal on
pork
heavy
of hoilinA' water,
sene
hot or cold,

ti(~ with

Hoil one and olll,-h"lf

in a kettle
hours:

BEEF
unl'
pork,
h'aSlwotlful
'1'.\1'1'.

LOAF.-Thrt'e

tea('upful
p'~pper,

IHH"llls of ('I"'I'I,,'d
three

uf crll('ker
" littl •. Sll/-te: wt't with lIIilk ,ulIl

('rulllb.,.

one pound

bl'd.
e/-t/-ts, two teaspoonfuls

of

I",k.,

slowly.-:\IRS.

('llllPpt'd ""It
one
Wl\J.

salt.

,

SALEM COOK BOOK

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Bread Flqur Velvet Pastry Flam

Self Raising Pancake

Flour' Corn IVreal, Etc.

"

I Con1I11ercial Flour
I.i

.:.,_

...-.,-

..".a~1I1!lo..

Detroit, Michigan
ll_ll_ .....

_a_g_Q"'Q"Q_Q"'J,..a.-:lll_I"--'~~~

SALEM COOK BOOK

15

and one-half
each

of pepper

pounds
and

of minced
salt
four

\'eal,
rolled

butter

~iz'e of small ~,gg; mix 'thoroug-hly,

roast

three

crackers,

c;gg~ well
two
and baste

G. S. HAHT~L\X.

VEAL CUTLETS.-Beat
salt

roll

the \"eal until

in fine ,'racker

it
,'rumhs,

is :lIl1lo~t hroken

dip in heaten

fat
again,

\'ery hot
and when

and hrown

,'utlets

in it.

The hot

done

it will he as

tender

as chicken,-

to ~hreds,
egg,

season
then
in
fat draws

VEAL LOAF.--Three
\lne tablespoonful

JJeaten,
tahlespoonfu]~
cream,
Jike other meats.-~IHS.

and
again.

with
.crulllbs
the meat
~'OXTHIBUTED.

togethet

pepper,
Ha\'e

twenty-four

inches
it

QUEEN
fonr
'Ihout
Let
taste.
for
"Ii\,e oil
,l<ld sntl'i,'ient
('o\'t'red while
KETTLE
in a tahlespoonrnl

co\'el' with

not hUl'ning),

pnt
(hnt
put
to ha(:k of sto\'e where
hut
about
to front
gra"y
water
hoil,
FRED \\'IIJo:EI.EH,

hcatt'n
all

whieh
and

stilTing-

~ho\!ld

thc

of

the
of

round, make
pork,
one-half

fat

salt
and scant
and olive oil
bake

until

into
tender.

season

incisions
to
cupful
a baker,
Keep

on'
pieces
vinegar
vinegar

and

hours.
to cook,

OF ROASTS.-Take

cut

of beef

apart

in which

lay in a mixture

put

small
of one cupful
Put meat,

frequently,

turn
ISAAC :\I.\XWELI..

water
bakin{.;'.-:\IHS.
ROASTS.--Secure
of bntter
in till'
brown
it will cook slowly,

or butter
roast,

a pan which

should

he ahout

a ;rood cut of beef, heat
and lard mixed,

in an iron kettle
and when piping

on hoth
do not put

sides.

then
any water

half
"'hen
np IJleat

full of cold water.
tender
remo"e
and add water

hot,
hot
remo\'e
kettle
on the meat,
"'hen
('o,'el', hring
for
enongh
a little
to a

come

with

sto\'e.-:\IRS.

half done season with salt and pepper.
Take

,<to,'c and hrown

,lown.
thi,'kl'Tll'd

he

\';ith a fork

IIntil

tilllC:

sent'

,'il!l
[,'cc
at one"

.\ristos
frolll
or

flour
IIJIJ'ps.

smoothed
I,tlt
it
to hack

just
of

relllo,'"

KETTLE

ROAST.-Take

until

tendl'l':

('I)\'el' veith hoiliJ1I" water,
slowl\'
,;alt
('0\'''; aud
kettle
smoothed

to make

sufficient

brown

(care

with a little water;

;:,ood roast

of heel', place

adtliJ1;f

lIIore
to taste when
being

taken

not

fl'olll
ahout

liTlle to time
half
to hurn),

gra\'y whieh
Jet COli'"

should
to a hoB amI S('lTe.-C.

he thil'kened

inlen

done.
I'emo\'e meat,
with

tender

add water
.\ristos.

in iron

kettle,
jf necessary;

nenl'ly
cook
remo\'e
to
flour

pOllnds
that
one

SWISS
the

ROAST.-1'wo
into

the

flour

kettle

hot with

llIeat
ahout

on hoth sides.

,ill
iron
slil!htly
of sto\'e one and one half hours.
hour
tomatoes;
gra\'y

add one llle<liTllII sized onion,
to taste.

o\'tT it.-:\IHS.

and pepper

Pour

salt

NEW ENGLAND

{leep kettle with a small
cooked,

add \'egetahles

quantity

in the

chopped
one-half

GERMAN
kan
,'ea!
of pepper,
one
mix well,
l'I'lImbs;
haste

often,

teaspoonful

place

shape

RABBIT.-One
four

fine,
teaspoonful
salt,

of
into

long
in a dripping

round

,te:lk, cut

t\\'o inehes

you ('an with
tablespoonful

on hoiling water

the

e,lge of

lard,

of
to nearly

put

eo\'(,r

a platc.
in thc

it has been cookin~

After
one lar!!,e tonJ:lto

or

its ('fJlli\'alent

three-fourths

"'hen

done place Oil platter

B. C.
thick.

lIa,'e

Pound
an
lIIeat, brown
and cook on top
of an
in canne(\
the

and pour

FRED WIIEEI.EH.
BOILED DINNER,-l'ut

a pie{'t' of corned

beef

into the
it has bel'n partly

sallie
pound

kettle:

of boilinl!' water

..
until
beef
one cup fllle brcad

cook
raw lean

\ fter
(\one.-A.
chopped
crumbs,

eggs,

one teaspoonflll

of dll1pjwd

of nutme!!"
one Slllall onion,
loaf,
eo\'er with

thyme,
o\'al
pan with thin slices

and

parhoiled
one

beaten
of sail pork

S. C,

iiIH'. one pound
on('

teaspoonful
parsley,
fine;
bread
top;

o\'el'

{'hopped
eg:/!, and

pillned

bake one-half

hour.-CO~THIBUTED.

SECOND

DAY ROAST

BEEF.-Cut

biseuit
layers

<lou!!,h. Line
of meat

of

hiseuit

and potatoes.
Bake

dou/!,h.

Pour
t\\'<,nt,\'

o\'er
,"i"lltes

or

the haking

meat
into small
dish with hiscuit
a gra\'~'

pieces,
sliced cooked
doug:h and fill with
top with
and co\'('r
to

al'eordinl!'

longer,

)IHS. HLTH )IUXX XOEL.

potatoes,
alll'rnate
rl'nlllinder
,ize,

If>
Y
'H_y

SA.LEM COOK BOOK

Clo,o BeG,cl. P,oprielo,

and Children'5 Coals and Dre56eD

Phone 262J

Aft FMICYWork

HYrienic T<Mld Good.

HARRY ELLIOTT

... The Northville Fashilln Shop '"

I
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I
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Northville. Mich. I
Millinery, Ladies', Miue6'
Center Street
------------1
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,,
Ann A,hor. M;.h.pn I

The 5landard Can and Truch
of the world. Ask your neighbor

(!1a~Hlar r
f
,
,

~lIU Arbur Jhliclt

SHEL"

.'\~D HEAVY H.\RI>\\'

..\J{E

EAVE TROCGHIN(;

A!'\D REPAIR WORK

I'\ORTHVILLE. MICH.

t'alr!i a:nmpaltU

,

Jjl1irk

~. tl. ~.

he drivel one.

Pboo.. 3111 and <194

I

,
~t.•

RUMFORD

THE \VHOLESOME UAKING POWDER

lit Pays:to LJse 8 B8kin~ Powder
.

Gi\'es Satisfaction.

\\'hich

I

;

,,

~

,

STUFFED BEEF HEART
.. ft'
'hr
\lnrC'lr

\ ~ l'
j:r1 II~ ""II'"
trr
fur
.Hut ..
ptnl' n"
'{(Of

let, r Inti'
"
, ... I
-..rnr "Ith I nr', hr .. ",

.It. pu'
, """I/r

In
..,

• ut
ut
.( If" 'D ...hltf" .1.-th,
"houl unr huur
"lib tlour
houn) •• kr .. rr
tn en,.n;

\Jill

I

SALEM COOK BOOK

FRIZZLED B:EF.
II hUh' m..',

II \f
'h" I ,,'\r' .ith
to, IInur ""N.'h .." 11

.1, ... 1 hrd -h." ..... 1.. III
'" .. Irr. Irt '"
1•• ,
.. II!,

"'"r

""

Ir)1D1l I'"n.
•• Ih
,

II .1 lrrdrd

\rj

~, ttl.

". ,

I

f

IS

•

•:.,.....Il_ .....I_a~

SALEM COOK BOOK

_1_._1l_4_0_0_lI_a
.

.. _1l_U_J_a_Il_\_ll_.r~~.:..
THE SALEM 6ARA6E
.

..

G. 'C. ''BURNHAM; Prop.

Salem, Mich..

6ENERAL REPAIRINfi

I

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...l•i
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1
~;
,I
j
,I
:;

1

Ignition Parts, Fan Belts, Gaskets,

etc.

in Stock for

Standard Make Cars

Corduroy, Goodyear

and United States Tires

and Tube,

Battery Recharging

Genuine Ford Parts

Northville Phone 7129-F2

------------,

IT IS CUSTO~lARY

I

When ladies are arranging for a
Lawn Social or Church Supper
to place all order for"VELVET
BRAND ICE CREAM" with
a local Druggist or Confectioner.
Special care is exercised in our
Service Department
in handling
,uch hu,;ne" 1o, dealm.

~.:

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.'.-.~'_'_D_'_'_II-'G~Cl

DETROIT CREUIERY

G_11

.... 11,.-

..

D_

~_.

II _t ....~~.-..-.o

i

.........

---.o

SALEM  COOK  BCOK 

I  if 

F R I ED  LIVER.—Cut  the  liver  in  thin  slices,  pour  over  it  enough  boiling 
to  just  cover  it,  let  stand  a  moment,  pour  off  the  water,  drain  on. a  cloth, 
roll  in  flour,  salt  lightly,  and  fry 
in  butter  or  drippings  until  nicely  browned 
and  thoroughly  done;  then  remove  to  a  hot  platter,  scatter  some  generous  bits 
of  butter  over  it,  dust  lightly  with  pepper,  or  fry  a  fev;  thin  slices  of  bacon 
or  salt  pork,  and  then  fry  liver  in  the  pork  drippings:  serve  the  slices'of  pork 
liver.  Calf's 
or  bacon  with  the  liver,  bacon  being  especially  good  with 
liver 
is  much  better  than  that  of  beet. 
Few  people  know  that 
lamb's  liver  is  as 
tender  and  well  flavored  as  calf's  liver;  it  is  much  less  expensive.  •  MRS.  ROY 
W A T E R M A N. 

SAUSAGE  T U R N O V E R S :-  -One  quart  of  flour,  a  pinch  of  .-alt,  scant  half 
teaspoonfuls  of  biking  powder,  enough 
cupful  of  shortening, 
sweet  milk  to  form  a  dough  as 
lit;  rail  oat  thin,  cut  into  squares;  place-
in  each  a  pork  sausage  o."  the  link  variety,  pinch  the  edges  together  over  the  top 
as  a  turnover;  put 
C O N T R I B U T E D. 

in  a  flow  oven  one  hour. 

tin  and  bake 

in  a  shallow 

two  heaping 

ROAST  LAMB.---Wipe 

in  a  baking 
pan,  dredge  with  pepper,  salt  and  flour,  add  a.  cupful  b  iling  water  and  a  tea-
spboriful  salt  to  the  pan,  baste  every  ten  minutes,  and  bake  fifteen  minutes  to 
the  pound  in  a  hot  oven.  When  done  put  the  meat  r.n  a  platter,  and  serve 
with  mint  sauce  and  green  peas.  M.  C.  ('. 

the  meat  with  a  damp  towel,  place 

C R E A M ED  CHICKEN.—.Steam  a  plump  fowl  until 

then  chop  light 
and  dark  meat  together.  Make  a.  sauce  with  four  level  tablespoonfuls  Aristos 
ftour 
per  to  season  with  a  dash  of  celery  salt  to  give 
thoroughly 
MRS;  W . W.  I'll  VYER. 

•coked  in  four  tablespoonfuls  butter,  two  cupfuls  hot  milk,  salt  and  pep(cid:173)
flavor.  Heat  chopped  chicken 

in  sauce  and  serve  in  paper  cases  or  on  small  slices  of 

tender, 

toasts. 

CREAM  CHICKEN.  One  large  chicken,  one  can  mushrooms,  one  quart  of 
cream,  five  tablespoonfuls  of  Hour,  a  little  grated  onion,  grated  nutmeg  and 
pepper  to  taste.  Put  cream  in  double  boiler  to  heat;  a id  the  butter  and  Hoar: 
stir  into  a  little  cold  milk,  then  add  the  onion  and  nutmeg,  put  the  picked  up 
chicken  and  mushrooms  in  a  baking  dish,  pour  the  cream  over  and  bake  one-
half  hour.—CONTRIBUTED. 

'  ROAST  FOWL.  C l e a n,  wash,  and  wipe  fowl  dry.  Rub  sail  inside.  Fill 
just 
with  dressing  made  as  follow-.:  Take  some  bread  crumbs  and 
enough  hot  water  to  soften 
in  a  piece  of  butter  (not  melted),  tin-
size  of  an  egg,  and  sage  to  taste,  salt  and  pepper.  Chopped  onions  may  be 
added  if  desired;  mix  well  together  and  stuff  the  fowl:  bake  until  tender:  baste 
often.—G.  H.  K. 

them,  put 

turn  on 

D U M P L I N G S.  Two  cupfuls  Aristos  (lour,  a  little  salt,  two 

baking  powder,  mix 
cooking.  This  amount  makes  enough  for 

teaspoonfuls 
to  a  stiff  dough  with  sweet  milk.  Keep  covered'  while 
two  persons.  Never  drown  dump-

MRS.  CLAYTON  DEAKE. 

SAUSAGE.  -Fifteen  pounds  meat,  six  ounces  salt,  live  teaspoonfuls  black 
thoroughly. 

sage,  one-half  cupful  brown  sugar;  mix 

pepper,  six  tablespoonful 

MRS.  ROY  WATERMAN. 

C H I C K EN  OR  V E AL  C R O Q U E T T E S.  One  ha!/  pound  cooked  chicken 
chopped  very  line  and  seasoned  with  one-half 
tcaspoc  nful  of  salt,  celery  salt, 
a  little  cayenne  pepper  and  white  pepper,  a  feu  drops  of  onion  juice,  one  tea-
spoonful  ot  chopped  parsley,  one  teaspoonful  of  lemon  juice,  mix  enough  cream 
Sauce  (see  rule  for  cream  sauce  in  meat  sauces),  with  the  chicken  to  make  it 
into 
inches  long,  roll  in  tine  bread  crumbs,  then  dip  in 
in  smoking  hot  deep 

can  be  handled,  spread  on  a  shallow  plate  to  cool,  then  shape 

then 
nd  servo  with  horse  r&dlsti  sauce.  MRS.  FRF.1)  W H E E L E R. 

in  the  crumbs  again;  fry  one  minute 

rolls  about  two  and  one-half 

---------------------------- .•

SALEM COOK BOOK

'.yt

WOODWORTH'S BAZAAR

NORTHVILLE, MICH .

. Crockery

Notions

Tin'V\'are

Aluminum Ware

Sporting Goods

5 & 10 cent Novelties, Etc.

At popular

prices.--Make

Ihis store your headquarters
Northville.

when in

E. L SMITH
S. A. LOVEWELL
LOVE-WELL FARMS COMPANY

PHONE 288

(INCORPORATED)

'" MEANS A HOME ...

COUNTRY

AND SUBURBAN

HOMES

WE SELL YOt:H::i II: \"(W P:-'I:
OAKWOOD SUBDIVISION

NORTHVILLE. MICH.

()IliCf' Phone 264

~achines

THE NORTUVILLE ELECTRIC SUOP

WORK PROMPTLY DONE
Radio Sets and Supplies

OR YOU" MO"""I[Y BACK ••

PROP
and Electric Bell Installation

Irons, Eledric Toastero. Grills and Heaten

fo, You, Mon.1I in Reading Lamps and Fbtu,es

Main St., NORTHVILLE, M!CH

au .. fl40TTO

C. B TURNBULL.

Th. Most
184-J

American Beauty and Hot Point

Sa.tIS'AClION
t.STlMA TES CHEERFULL Y FURNISHED
Electric Washing

! Phone
I -------------------------

I House Wiring. Motor Wiring. Telephone
I,,
Itt,

72x72,$4.00

For Good \'lllu~ in Tllbl~ Linen try :h~

White House

All-Linen Table Cloths

\11-1..

11"11.

':\:Ir:l

Ii... ,. S••.~,o

Linen -el., clolla 3'1.1 6 III ..l,in~ $6 2;;, $~ r.o :lnd $12;;0.

NORTHVILLE,

MICHIGAN

I E. WHITE,
.!._~ ...

i

v-

~

....

SALEM COOK BOOK

:!I

PIE.-Cnok
in hltkinll' pnn.
IIf ~all.

CHICKEN
IIrlIY)'

amI
s....,.••1 milk, pilii'll
1''''~IHlOllfuls h"kin"
sl... rll'lIilllt.
II\1'(

..hirk ..n IInlil
F"r
In allolher

,'rll~1 II~" "n.'

e1ish ,ift
p" .....o •.r ano lIIi" Ihllrlllllthly

I..lld ..,

.nd thi,'k ..n A'rl(\'Y. pili
"A'II'.....11 11I'"lrn •.• dd """

" ""pf"ls
itll a Itll",1 lahl"~p,"'"flll

..hkk ..11
"11" fll I
IIf 1I11l1r,1"," ,," ..e1
IIf
'I" ... n

OroI'

frlllll

I

ttwn add Ih .. "l'Jr alld lIIilk mixillre

allll 1IIL1.,litl'.

II. H. S.\ \'1-:11Y.

IlIl' of pi •• likc his,,"il.--~IIlS.
CHICKEN
lak,'
IlIft'e
Sllllllltheel
slll ...J.v len lIIillllles,
1111<'lIlure h.. il
..rnqll ..tt ..s.
inl"
" liJ:M hru"'n.--:\IIlS.

CROQUETTES.-
of
IIf .\risllIs
frlllll

r"l1 ill C'jlJr an,1 hrenel
ilL' EllS.

lahl,'spllllnflli
ft'III1'''''

.(nd plll"c'

Ica ..llpfllis

small
It

FIt.\:\'Joi:

tlH'

ill

~I,'al

in ,Ii~h III ..11..1.

li"'lr.

,'hil'k"11 sl ....k. hlllt,'r

IIf d,i ..krn

h"i1,'d

allel
Ihe

('hllpp ..d fill":
si .... II( Nil ""II(
Iwpp ..r "'111 ,"11 III IHsI•.• enwk Ihi.
in 1.....11 .....11 h,,"I ..n ""Jr'; W"" it
..
\\'h ..n •.,,1<1II,ld •.hil'k ..11 HII,I ,lid.l
'11I1 fry
dr .. p illl" hoilin"

I.rel

..rlllllh,.

IIr.. "nd slir

MOCK TURKEY.-T,

,'anned

Ihr""l'h

p..a~. 1 11 "jl/l~:

1111"I'lIpflll
IIni.llI~ fri ..d in hlllt ..r. 011., I..asp"onflll
,:r,'diellis
m....1 jlrind ..r.
,hap.~ or a I",or. <,n"..r .....ilh fft'shly
'I/HI hake 1.......111'. lIlilllllcs.
I..hlnp",,"flll
IIn..
~c'a.nll

S,'r,','
I..hl"~pllllllflli

h;,lt ..r.

C'lIp(1I1s hr,'ad

,'rlllllll"

"ne-hllif

"lIpflll

"nr.J","
nlll
....I•.ry. nn ... fllllrih

"lIpflll

IIIc.,I.,
,,"pf"l

SI.Itf', ~IIIt

..nd pepp"r.
.. itll "relllll

lIlix thllrllll"hl)'
bnt wilh ,'r,'am "'"l'" lII"de '•• filII"".,

abon .. In-
11I11111<1in
'pr"H,1 wilh fri ..d olliolllt
0,1<'
''''1','1 milk.

I'llt
.,1111....

lII"sll ..ct

<'1I"flll

I,ot.'"""

.\ risl'"

"""

t" 1.,11', "II11k ill d,,"11I.. h"i1"r
hca,1
,hollid
..r. ~N"". hutl ..r IInd ,,~'s'""~,

lillllr.
IIl1til Ihi,'k.-.\IIlS.
shlllllder.
e ..1I
li"hll)'
ilh H dr ..~.inlt

he flll..d

ell.\s. KJ-:;\,SI.P.Il.

h..l

a 11I1 Ih ..

I..,,"
III1HI.. IIf hrc'nd
If dc,.ir ..d IIlnihl ..n
~"III" slIlt 0\ er ,.:tre"M /llId )lINer in r"/lIII ..r.
.. n il Nnd /ldd " Iiltle
l's .. "
I.. f"ur
Sift n..nr. ~all
The ..I.....

I".ur ... CO'l;TItIHL'TP.D.
IIn... hNlf 1..:lsl'0llllfnl

Dr ..1' Ih .. h lI..r
lI1u..1 n..1 h.. nll ....... d I..

1""Hler
frill"

.IIIlI h"killll

I"' ..
IlIlI(rlhrr And
a "1"'''"
inl ..
'1 .. 1' h..illn/!
c'Ul"t'r; ~("r'.f"

t'M"rnt.'"

Illinut("

... "ithnHt

rf'IIIH\"inJE'

..... 1.....

,,,It.

fI..nr.

fresh

\ri'I

..'

1 lIIilk 'Iuirkl~'.

'prinklill"

IIr ~:l1t I'"rk
I

f"IlI"
" ,'ul'flll

ROAST

HARE.-Sk

..wrr
10 th .. hll.h .. The h"re
.. ~..as"I1 ...1 ":ilh '>lIt. pepl'
h,,1 wllt,'r.

dllM:'-
"rlllui
"ilh
1',,1 s"'"e
IIIr,li1lln h,,1 ."' ..n and hakc'

.. f hillier

S..... lip.

hils

DUMPLINGS.-T
'".kill"

IIf ,

pll d ..r.

ill 1111.'""I'fllI

1,'a~I..."nful,
~Iir
Ihc' st ......."" , .•It•.d 1...ilinlC WHlrr.
.. Ut r .11IInl'linJC~
al
,"" .•..-CO;\'TIC
PIE.

1111"1'1-:1).
Sic...... h"r"

HARE

f'ftf.k

.ire

ill.

I.in ..

1'1'1"" r.
pl.'''"I/ll'iec'r'
IIn tho: hroth
ah .. ul
Ihirt~

,id ..s lIf hnkin"
.. f Ih •• hnft.
fr"1II
lIIinllle

tI,

unlil

Irnd ..r.

p"n wilh

and
.('I ..r
Ihen JI"':"
:lnd ..1I"r" ,,'ith .. I.. " ..rllsl: hAle.. in lII ..d,'rAlr 0"""

s.lt
of hiM'lIi1 ,IIIlIllh .lIlll

1"ld " f ..... pi ..,'e .... f hiscuil <lllu"h.

wI"I1 ,,'i1h hutler.

S""'''n
II c'ru,1

Iherein

Ic\\'
CO:\'TH I nL'TI~I).

"f

..hlll'l'ed

NEW YORK HASH.

.. ; hutler.

1,,,1..t II..S... ne-I",lf

,'uJlfub
1••hlf'I''''lIlful,
r.,lh.
fin ....
INII"I"e~.
nlld IH,lNtll IIIhtllft. And c" ..r Ihi .. I"IIIr
~I","hl nlll h.. 1"" ,Ir~;

IIIh thnr""lChl~.

'1'.. c"'rr~ ,'upful
'1'11""'
I'ul hllll .. r ill fr~'illjl 1'''" HilI "hrll
"r

Th .... nl<l
IIl1til

I'"t ..t ...." n.. 1 ,'llIIl'l'eci

,,,,1 Ihe

I.. h~lr.

t """".

.... 1,1.

"ul'ful

.. ' "",,krd ... h"l',wd

.. f h..ili'.1C ....at ..r

,.rAI

r

:;e ...... n Ihe
lI,dlc'd

n"':l1 I..kr
..t ....k.
II'

t ....
I"',

,1" ... ld 10.. ('111I1'1""1

'"r:lt M,d
n,ld lI,r/ll
lill,,,.r

.11I('k. Th ..

Ihr h.. i1inl!' ., .I,'r
,,'n ....
F.
'''"I11f hnt .. fr"lII
ih ..", aftrr
f fI..llr, 1'''I'I' ..r ,,"d,.1t
"lid bord f'''1II
Ihirt~

Ih ..~ .rr tilT ....

II. K
..h tll

I" flft),

..iIChl , e..k, old III/1k... II,,, h... t
.. r rllil
..hkk ..n
"""IIrciin .. tn ,,~ ..

Sl'rinklc'
lII"nlh .... leI.
..nd '-ry .." ~'Oll "'''lIld

lIIinllle.

FRIED HAR::'.
\
.1 is " .. I h....1 I.. fr)'

(r~,
C',,'h I'i ......
III a nic'" hr .... n ill hlltt
IIn<l ,,/ft".

CO\:T1II1lL"T,.:n.

,,,hlllr

ill

,

SOLUTION

FOR CURING

HAMS.

One hu",lr

11',,11010< of
h.df.
"I"n
.... "k.
'lIIcle.d.

".,I ..r acid 'o('\'<'n 1'''Untt.
"lIn

IlOlInd h..killK ....cI ...
,'old ,,,"/r
In ".i
Sicl,'
I,i

I....
1I' ..r h..IIl" nnd
,,~ it nil''''
, nf
1II.... t

.. " .. r~...... It. th e I'0llnd.
lie qllJlf'I
n ..il.1I
,In,,'n. 1..1,,,,,,,1
.. ~II hI' 1',.1 in ("r

1.. 1I nr

ilrhl

..r.

..h nr

..d 1""/110' 11I"/11 Tn /"ur
hr""'11 Sllltll... IInr-
l"II'..U,er nnd skllll:

''''''n

.....r.J".

Ih ..11

thr ....

,,'e ..k. ,,",1 then

fon.. h .. lln

\111". 1I1~;\'ICY \\'IIITT\KI-:It.

SALEM COOK BOOK

_,_,_',":'~~~c_o_o_a_~u_c_O_a_a_g_lI_ll_~(.:

...

i
•

I

Procure your

Table Supplies

-at-

K11iffen & ArlTIs

Quality Grocers

i
..-"-,_._,-"-
•
I
,
!
.
;
i
a
i
~
t.
I
i
i ----------------
I
I
I

!

B

,

GENERAL HARDWARE

a,
•

'

0

i
i
.
i
I
I
!
!
I
I
I
I
!
;
'- I
I
i
I
,
i
!

I,

The Store of Service and

Satisfadion

-In-

PAINTS - VARNISHES - OILS

STOVES - RANGES - Oil STOVES

PUMPS AND PUMP REPAIRS

TINNING PLUMBING HEATING

GIDDINGS & NUGENT

Phone 37

South Lyon. Michigan

D......_~_I1_

...,.1l~t~_a_

-,;z.

I
i
.....D~~.: •.

\

SALEM COOK BOOK

---------'-------------------

PORK.-Plal'e
of

strips
tinishin~
salt.
put
to the

of
and
,'o(lles

two

inches

of best

rOl'k salt

pork
at

the

Hepeat

in all
t.op.

about
eenter.
until
salt
"'hen

the

foul'

Fill

wide
spaces
is full.

inl'hes
all
l'roek
the water

the
that
thoroughly

in thc
and
with

paek
salt.

Heat

will dissoln'.

a
Cover

bott()lH of
layer

tilt:"
as
this
ellOu~h water
Skim all
the
pork

on'r

"twled

pour

~----------
TO SALT

l'rnl'k,
l'ut
as possible,

JIleat
ti~'ht
Jayt'r with
to eO\'el'
i(llpllrities
in the ,'r(H'1.- -:\IHS.

an ineh

pork

that

the

FH,\:\' K CHi\:\'K
FOWL

fowl
!Ins
\'ery
eaeh

WITH
(IIeat, Lemon
and

JELL.O
or other
a delil'ious
niee
jelly,
,/ell-O paekage.-:\IHS.
TO CURE

as a table

HAMS.-I'aek

flavor

in a hoiler
puunds

eight

1I111l'h water
the water
<)uarts
Heat
\\'hen
ready
CH:\:>\E.

of molasses,
to thc
it
to

hoilin;.r
is thorouj!hly
out

t.ake

on the
salt
of
two ollnces
point
alHI

eooling
are
CRA~E.
and

OTHER
is better

AND
,11'11-0
a deE;:-h:flll
FilII

ll.redions

FIL\:\'K
the
stlHe
for
of
sldm olf

everyone
saltpeter,

all

eooled

apply

to the

and

sluoke

::nytillll'

BEEF
::!nd ()n~-h.,lf

PICKLE.--Fol'
p\il!1Hb

t.wenty-five

pounds

snit,

on2 i otlnd

..

:('~: Lc 1~ :;

~;lC hrine wi!!

"0\"(;1'

one
in:'
<lilt'
meat
l'ome
down;

teaspoonful
and
pad:
to a boil

will

keep
'HUNGARIAN

Put.
all

baldn;.r

sOl!a.

in a <:roek;
and

skim,

sel'\""

then

)lour

all

sunllnel',-:\IHS.
GOULASH.--Slice

than

MEATS,-,\s

the
quality.

,'onlmonly

a

jelly

table
IIsed jellies.

;.riven

in the

Cherry
little

,11'11-0
r<'l'ipt'

with
It
is also
hook
in

I'llt

Put
add

as
into
two

shonlders

hams
as will be needed
hundred

in

a barrel.
thelu.

to eo\'er
POUIHls of meat:
of

and
that
(IIeat
aftel'

two tablespoonfuls
rises
top
and wei;.rh down.
t.h ree weeks,-:\I

to the

saleratus.
the water.

of
They will
n S.

FH.\:>\"

ill'

One

one

hrowlI
and

of heef.
:-OUl!r.lI"
It,t
let
Iikl'wise
beef

boiling

ounce

;.rallon
of
n boil.
to a boil.
let
\\'eil!ht

of watel',
:-altpetcr,

HenH"'C
then
put
pkkle
the
beef

the

('olne to
eOllle
after whkh

hot.

int.o a boiler,
the
0\'('1'

!wt'f
the

IIE:>\RY

a peeled
salt

o.

out
1I1H'ooked

\rllITTAKEH.
and
take

onion
pork;

veal

in ineh

if

fat,
of broth

eook
out
euhes,
th.'r('

onion
and

it until
the
stir
is any

hrown
amI
eook
in tire
or hoilin;! water
to fryin~
l'0tatoes

fnt
1'11\\'
th ..m to
hOlil',
flour mixed

,Jdd
to

the
a
a

add morc
of di('ed
add
an

'.\'nOd,
ahout

a liltle

:\'01:'1'0:>\.
pOllnds

tablespoonfuls
and

sli!!htly

lIl!'at.
('over

of
a half

fat
of
hrownrd,

fril'll
lean

in a hakin;.r
and
set
hrown

dish,
in o\'('n.
in it. one

hot
onions.
after

\\"h ..n tire
the

llleat,

and
of ~alt
Cool< all ahout

and

the

ele.,
potatoe~

two

hours.-

then

add

re,jedinl!

the
,!llOUt a pint
In tire. meantillle
and
onion"

cups
one-Iralf
1,,"
arc w('lI
l'~ '1 e""kin"
if
)IHS.

.~..sired
1)0:>\

has
and

in three
in a pound
tllrn
until
the meat
put
pan,
thr
])(,'!,prr,
and
and wllt'll
pan
slllall
a'nd
six
hal<in!!
dislr
teaspoonflll
tlrin paste.

HUNGARIAN
illl'h
hrown
add

two
and
and

,thout
llleat
dil'ed
slowly
ahont
]ult.--CO:>\TH

GOULASH.-One

pie .... s.
on botlr

Put
sides.

llleat when

some

sllet

IIn\'e
partly

and

onr-half

in tire
potatoes,
cooked

skillet
enrr'
•.~\'('t.

season

with

huttel',

1)('])!" I'

l'Oulld
and when

,tl'ak
hot

t.,; (and
:111

ouious
\-:ith water
thit-k,'n

:11I:1 salt,

add

('lit

ill
the
liked),
cook
sel'\'c

if
and
and

to the
nn Irollr,
IBliTED,

0\'('1'

and wash

om'

'1uart

CRANBERRY
tlr('11I in a sau('e
thelll
sto\'(,

hoil until
they
a ft.w lllinutes

pnll,

pop
IIntil

SAUCE.--I'il'k
0\'1'1'

ptlur

SAUCE.-In
hurn ..d,

add

BROWN

<lark,
hut
tlroroughly
wnl.t'l'
and
Ih'c minutes.
as catsup,
sueh
Jlre
served
"'IIEEI.ER,

nd
hrowned,
stir

until
Frolll
jelly,

open.

pint
them one
Th ..n add
four
is dissoh'ed.-:\I
brown

tahlespoonful

Slllwr
a saucepan
ont'

add

then
smooth
this
sa Ill','
"'orcestershire

;.rradually
and

thi ..k.
are made
sauce,

one

eupful
Salt
amI
UHlllY hy
..te.

Brown

on ..
of

of hoilin/r
('II!,"
HS.

""ltCI',

'llgar,

nanherri':s,
,'lWeI'

and
draw tn haek

)lut
let
of

II"
FH ED \\'11 EEI.EH.
or huller
smooth
,tock

tahlespoonful
stir
flour,
until
of
j!011(1 h ..d
I)('P1' ..I'
l':'.ling

to
different

until
and
or hot
Silllmer
fla\'orings
its variations

salll'('

taste.

and
d('.-:\I

with

dark-

..olored

nu'at"

;.r:nne,

hmn

I'lltlet',

RS,

FH ED

.s......IiI-..........a_. _ ... -._

SALEM COOK BOOK

~ ~~_._'~_._._r~J~~ ~ _a~.~'_~
I

Wa H. ELLIOT & SON

Bakery and Grocery

Confectionery and Cigars

D. U.R. Waiting Room

Velvet Brand Ice Cream

Our Quality Merchandise

is
bought with the'idea of giving
our patrons
full value for every
dollar, as a progressive store in
this community.
~ We hope
through our service to add to
the comfort of our customers.

JUST TRY US

Phone 167

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Northvilie, Mich.

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SALEM COOK BOOK

25

over

jelly
onc minute,

a

CURRANT JELLY SAUCE.--Melt
of hot brown

slow fire, add one cupful
-MRS. E. P.

one-half

glass

of currant
stir well and simmer

sance,

CREAM SAUCE.-Scald

in a granite

sauce

or cornstllrch,
Illore

cream and

add one-third
again:

boil

of
when

the cream.

The

sauce

should

be very thick.

one pint of milk or cream, melt one tahlcspoon~ul
pan, when
the

tablespoonfuls

it boils

stir,

two

add

and

of

as
smooth

the
Add thc seasoning-sa

add

thickcns
remaindel'
It, celery

bubblin~
cream,
perfC(~tly

of hlltter
flour
add
of
salt

and pepper.-:.\IRS.

E. P .

. MINT SAUCE,-One
nne~ar,
ean be used

one-fourth
any

cup o~ powdered
Scn'c with
HORSE RADISH SAUCE.-One

cupful

time.

teaspoonful
vinel('ar,
peeially

saIt,

su!!'ar

and mustard,

all mixed
nice with

together~
croquettes

add
or

one
roast

HOLLANDAISE

when

boiled

of hutter,

add slowly
remove

spoonful
stock).
(~'!!,S and on~ tahlespoonful
stantly
while
et(;.-CO:-;TRI

from fire
of
it he!!,ins to stiffen,
or haked

lemon
then
fish.

hoiled
Bl'TED.

hot with

until

and
jnice.

heat
Can

of chopped
su!!,ar.
lamb.-:\IRS.

fresh mint
It will keep well

saucc,

one
if kept

FRED WHEELER.

cupful
of
cool and

cupful
a dash
cup
heef.-:.\IRS.
one

of

of
freshly
of pepper,

grated

horseradish,
two tablespoonfuls
stiff.

"cry

one
of
Es-

cream whipped

FRED WHEELEH.

(or
heaten

stir

in the

Heturn

to the
in one tahlespoonful

he used

for

cauliflower,

veal or
yolks

in one

t/lhle-
chicken
three
0'
con-
:l:ld stir
ser\'('
aspar;'~"'s,

of hutter:

fire

SAUCE.-Cook
one

tablespoonfnl

of

flour

cup

of hoilinl(' water

- EGGS-

SCRAMBLED EGGS.-.)lelt
sweet milk

('upful

of

II tahlespoonful

(cream is hetter),

of hutter

and whcn

in a fr~'in:r pan, add
in six
Be

hrcak

done.

hot

Salt

hc!!,in to stir
and
cupful
pepper.

saIt,

('onstantly
sen'e

the.'" arc
at OIH'e.--I-:. O. S.

until

hot milk,

onc

e!!,!!" one teaspoonful

Beat

the

eg~s

sli!!,htly.

add

the hot milk !!,radually,
on a slicc of

Sen'e

pour
toast with

into a douhle

toast

points.-

thl'
hoill'r

one-half
e!!'f!s; he'orc
eareful
not

the.'" arc

set,

to e.... k to .. nllieh.

CODDLED EGGS.-One-fnurth

one-ci!!,hth
salt

hutter,
hult.'r.
and stir until
1'. C. B.

and pepper,

teaspoonful
th"n

Iii!ht

aud creamy.

POACHED EGGS.-Ha\'t'
hreak

simmering,
whites
arc
clesirt'll.-II.

('arcfully
tirm,
F. "'.

'ryinl!

pan partly

in nnc

el!!!' at

a timc:

tillcd with .slllt,'d wlllfor. Wllt'n
until
if

haste with
)[ay

the watel'

he sen'ed

on toa~t

theu

rt'IIIO"C with

a skimmer.

EGG NESTS.--Tllk.,

as IIlany ";r;rs as needed:

separate

whites

yolks whnle,

Il'avinJ:
Il,'sts on a /Hellst'd
put

heat whites

\'t~ry stitl" and

arran!!,e

hakin!!, dish

individual

dislws),

(or
Scn'e

immediatcly
illto hot o\"en and hrown,
EGGS POACHED IN TOMATO SAUCE.-One

place
season

and

in the

form of
~'olk in each

on tahle.

tahlesp ..onful

l"",plltlnful

tahll-spoonful
one
"!!!!,s on a plat"
sallt',.
SauC(' "ill
ch'Tse,-)IRS.

,0 that

the
do for

1I0nr,

.. ne "lIpful

strained

tomato,

on,'-fourth

teaspoonful

salt.
and slid,'

tops

Kcl'p sau,'c

hot hy sellin!!,

it

in hot water.

them into
holloms

and

carefully,

s,wce

thc
will he equally
.. f toast

on sqnares

six (';r!!,s: sent'

bastc

{'on!!,ealed.
and
sprinkle

hutter.

from yolks,
little
nest.
S, B.
on"
pepp,'r.
six
tilt'
One
of
with j.,'Tated

Break
thcm with
pint

Cll.\HLES
BOILED EGGS.-Fnr

Kj';:-;Sr.EH.
soft
hoilt,d
rt'IIIO\'(' at on<',' and sen"'.

minute'
at
It'a,;
sOlhk.,

onl1'
twe'nb' minutes.
onl's,-H
C,

....

This

!!'ives m,,,.ly yolks. whil'h dig.:st mOrt'

drop

into

nard

hoiled

hoilill!!, water

and

fnnr
e!!,!!,ssl1tlllld he simmered
than

,'asily

hoil

SALEM COOK BOOK

,

The place to buy

LUMBER

all grades of White

of course, is where you c~n get the
t] We
BEST at the lowest prices.
handle
and
Yellow Pine and Hemlock lumber,
Michigan and Red Cedar Shingles
«1 If you are thinking
and Lath.
of doing any building or repairing,
give us a chance to figure on your
fJI Our estimate will be fur-
bill.
nished cheerfully.

----+ •...~-

Remember we have the celebrated
Rubberoid Roofing,
the best. We
also handle the best Wire Fence
made - The Jackson Stiff Stay -
and Cedar Fence Posts. Call
see us and talk it over.

to

United Lumber & Supply Co.

South Lyon, Michigan

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SALEM COOK BOOK

21

, PITTSBURG

POTATOES.-Two

qnarts

of

slil'ed

slllall onion,
the
potatoes.
cheese,
,on milk

one can of pimento,

Put

in haking'

Sprinkle
gnl\')':

salt, pepper

hake

one half

dish

ehop
of

alternate
hntter

eheese, milk g'ra\'y:
layers
on eaeh layer
HL'TH :\IU~~
until

and little
hour,-;\IHS.

ASPARAGUS
same with

the

AND CHEESE.-Boil
asparagus

and cheese

the
,tahlespoonful

,one-half
tender,

CREAMED
inch

then

CREAMED

hring
pepper
,hot.-:\1HS.

to a hoil,

and plenty

of chopped

parsley,-:\1.

ASPARAGUS.-Cut

and

co\'er with
season with erealll,

hoiling
hutter

CARROTS.-Scrape
add

and

salt

eook

of hntter,

and lastly

for

Potato!'s

asparag'us
as
O. H,
asparap:us
tender
water,
add
salt
and pepper.-.
and
until

slice
tender,
add sweet

earrots,
then
crealu.
:\1HS, HOY W.\TElnL\~.
STYL"2).--llake

cooked
onion
potato,

one
potatoes,
and mix with
and
pimento
Ponr

of potatoe"
~OEL

tender
au Gratin.

and proc,'!'d

:Hldin;!

a

into
and
\\'. F.

length;;
eook

of
slowly

ahout
nntil

ell\'er with wat"1" and
,1'rain dry,
with
and sen'c

,,'ason

scald

!.d

(SOUTHERN

in. two leng-thwise

and scoop out

dicer,
with

rough

ha\'e
a fork

hutter,

until
Illon/Hls,

little

salt

light
and
and hake

fluffy,

delil'atel~'

,"cdillll'
the
ami pepper,

.,i/.{'d pota-
inside with a
and cnoug-h
the
hrown.

r!'ftll

FHED WHEELEH:

SWEET

POTATOES
al"e soft,

it

throng-h

cut
a potato

put
l'J"eam to moisten.
heaping-
the potato

toes; when th!')'
spoon:
\rhip
thick
skins,
into
-MRS. CLA YTO~ DEA KE.
POTATOES.--Pare
lenp:thwise,

in halves

put

,I'sh,

SWEET
these
six minlltes,

in pr'"th"l"

cut
or
baking'
put
layel"
'with SI:P:' I" a.:d a liall'
.1\ fter
Illinll(e,e"
little
lnnger,
lIe a little

twenty
hulle;'

in the dish,-

\\'hen

dnn::

'and

SCALLOPED
tcnd!'r.
nhcut
:Ind l1l't~(; ..

hoil until
in I/uantity
per
n:cely

SUMr,:~R

hettel"
fint'
.C\:l'Il11h:'rs

('1""ek"r
,;' ieed

and

SU:r.r,1ER
~D ,cd;
nllt

I'd
pr('ss
'" HI s:,lt: ~',;\'e Ley

;n sa!'cd,

(\'~I"\'

(\i'np of watel",

hl't.--:\JIlS,
RS.-One

CC~~1

0Y5.
si:;

\\',!1 I cat n.
t:

: '1; s, :\

. :ll.t

I""II('(! ('raekers:
, n :l hot plntter.-
SC:\'_!_.'-;P cD CCRN.-Blltter
s::Ie,

I: )~t(lll',
;,,'.! "I:t'J'n::k

I',,'n

'h"

"

.('''a ..b',:;
:llld
,l'I"llInl,,:

STUFFED
:Ind ('ardt"lly
dlOppl'd
':ll',lt
:Ind SO"". hlltler
minutes

<:r t:ll do"I',

11\'1'1' Ihe
ami

TOMATOES.

oul

the

,rr:lJll'
of

:ili~'kind,

drain
thcn
in a l::ycr

carefully.
of p~tatoes,

"f potato('~;,
: alt:
('O\'l'l'
"elllO\'e the

dot
the dbh
eon'r

eo\'er with hoiling

ahollt

eig'ht

sweet

potatoes

salted water
enpfnl

of

th!'

sallie
and let hoil
of hlltt!'r

size;
th'c
in a
them thi('k with Sllll'ar;
of hutter,
sprinkle

and

:\1!'lt one-fonrth
"'HI spl"inkle
hits

theta with

:lIld set 10 ('ook in a L:od,'rat!' O\'('n .
a
lIIinutes
shollid

"1"'111 dry,
ten
and there

tll{' potato",,,
,'ook
ahollt

he 1Il<.ist with syrllp,

:lIld add,
and

jf
let

su:t:l1" llIelted

in hot watel",

th~ potatoes

shollld

:\IHS. CLA YTO:\ DEA I,E.

SUMMl'R
D,-ain ell' water
nn:,-r'l1;rth
i\dd what

SQUASH.~Take
::11(1mash,

"f alllount

of sqllash,

lIIilk the squash will

thl'lI atlel

nice YOllng' Sllllllll"r ~I/ua~h :Ind
l'I"ulllhs
S.'ason well with ~alt, p!'p-
until

stir w..11'lI1d hake

l'l"111'ker or hread

stand,

SQUASH.-(.'ut
(,rtlll'h",

,nd

fried 'in this

in sj: ..es and
hrown

iu heaten
sides.
'way.-2'1 HS, CLi\ YTO~

roll
on hoth

fl":

SQUASH.

-::

,I' o:ll~'

[,,,ilin/-'. \':atl'r.

fresh,
\\-hcn

telllll'l"
tender

or
larU'e

el'g,

th ..n flour

Somc
DE.\
\\":lsh

like

1\ E,
thoroup:hly,

'

pan,

and
sauee
hlltt ..r, pepper

squash.
frolll
remo\'e
seasnn with

lIIash slllooth,
HOY \\'.\'I'EID\;\:\.

and

mix, drop
'I'll E COO 1\.
a two quart

..an of

('orn, on,' cupflll

of sweet

lIIilk,

three

on huttered

g'ri,ll11e: when

"!lI'S
hrllwn,

a 1:l~"'1" of

..orn,

s..ason

Iny' rs nf

..r;: ..kl'l"s and

hakinl'

dish,

layers with
finishing

corn

:,

put
layer
hlllter"pepp.er

0'

with

eraekt'1'

-Tak,'
(','nters;

lIIellinJll

chep

plaec

in the
top, put on thl'
sl'n'e

garnish

hnt,

JOH~
cut

.\SPLIN',
oft'

sized
this:
shells
tOJls that wel"l' ellt oft'; hake

tOll1aloes,
~"ason,
and

the
tops
lIIix with
f ..w ('rtllnhs
twenty

and
a

sprinkle

'well,

with

parsley.-.\,

()O~,\TIO~,

hl"n Ilnl-:\iHS, HOm':I:']'

IlOS:;,

,:(!d n.llk tn nearly

"O\','r:

hake

in hot n\'en.-~IHS,

SALEM COOK BOOK

SCALLOPED

with, scasonin;r
on the top:
1>1': A " E.

CORN.-Put
pt'Pller

of salt,

alternate
and huLler

and cracker
layers
in baking" dish with l'l"acker

of corn

nearly

cOI'er with Illilk and hake one-half

hour.--'IHS.

l'l"lIIllhs
cruIllhs
CL,\ YTOX

,

CORN FRITTERS.-One
to ;reI all

0" knife

tI",

pint of "orn ('lit
Inilk:
Iwo

heal

one tahlespoonful

atld the "orn,
cupf!!1 S\\"{'et milk:

fry on a ;rriddle

and lard,

turn

as you would

;rriddle

('orn

n"'~' he used:

if so leal'C out

froIll
th,'
";r;rs and
,\ristos
or
cakes,
part

('oh, snape
oUe ('upful

eohs with
of
hreatl
flollr, one teaspoolI-
in equal
iron spider
hake
llnlil
a g-olden
o~ the

lililk.-COX-

light,

salt,

unlil

ha('k
crlllllhs
fill
parb
hrown.
TH I B l"l' ED.

of hutter

Canned

olle-half

RICE.-On"
fitc minlltes.
tOlllatoes,

TO PREPARE
('ook
('ookeel

a l)OiI and
of
cupful
('lol'es,
three
frolll
the fire and lIIix in one-half
fills of hutter.-I.

and salt.

,I, C,

,'upful
Drain:
three-follrths

('upful

Cook in a dOli hIe hoiler

j'i('e, ont' pint of ('old water,

of
rins('

in ('old water
(,lIpflil of water,
the
cheese

;rrated

until

of

brill/!

to
one
onion,
rCIllOl'C

lIIix with

'"HI
one ('hopped
ri('e is soft,
and tll'O tahlt'spoon-

CURRY OF TOMATO.-Follr

tOlllatoes,

one tahlespoonful

of

.\ristos

flour,

teaspoonful

powder',
and "lit

one-half
curry
peel
for M~I'eral minntes,
hot
on toast.
th .. ,'rt'a1I1,-:\IHS.

serve

onion

jllit'e,

one

one-half
in sikes,

teaspoonful
-'Ielt

the hllttt'r

tahlespoonful
Sdeet
salt.
in hlazer,

add the "rcam,
flour,
Car .. IIIUst he takell

(;EOHGE CAH EY.

,'urry
or
the

hutter,

la'r;re,
add the

fil'lII,

two tahlespoonfuls
tomatoes,
and

fresh
tOlliatoes

('ook
powder
\\'hen
a('id in the 101liato will cllrdle

and ,easollin;r.

FRI':D

sallt'd wat.'r:

CREAMED

PARSNIPS.-\\'ash
('ut

ill Iwo Il'II;rtlllds(':
PARSNIPS.-Serapo'

tcmlt:r:

drain

ane! """on

with

hot.-

I., D. S.

all,1 Sl'ralle

the parsnips:

fry a lIi('(' hrown

in Ill,'lt ..d hllllo'r.-I..

and
hlltter,

sli,'e parsnips,
salt

pepper,

hoil
ane!

hoil ulltil

tender

in
A.S.
in salted wal.'r
,'rcan.:
s('ald

let

s..lt ..d water
peppcr
and
and l'illt'l{/lr

10 {'ook h'llIl ..r (should
vine;rar
if de6in'd.-

I.. D. S,

if desir ..d.--1.. D, S.

o'(lOk at kasl

one hour)

S.... son with

COLD SLAW,-Slllll'e
put one
tahlespoonful

o'auh''l!t.,
shortrnin,!!",

1I0id salt,

pepper

and sUl{ar.

stir

in onl'

tahlespoonflll

c'lIpful

\'in!'!!ar,

olle-hal~ c":I"'"1 l'fearll:

one-harf

onion

if de-'Il'd:

o'an us,' ol'er

POUf Ol'er eauhaj!e
potalocs

l'old

:\ristos

In a fl'ying"
flour,
let

hut and
as

salad,-

until
and sern'
hoilill;r
hlltter,
pcppcr

pan
one-half
"OUlI. Add
I.. S.
-'inS.
FRIED

ONIONS.-I'"t!
pan with suft'it'ieul
/lnd salt

fryin!(
son with pt'pJH'r
onions will he lIlore delicate

Ihl' ollions.
to ket,,,

hullcr
::nd fry until

,'ut
thelll

theln

frfllll

11'..11donI'

if

thcy are parhoiled

FRIED EGG PLANT.-Cllt

IIiI' plant

arllllllli

with

sprinkle
two: drain
and fry in blltt,'r

on a cloth:
until

pepper

amI
,,:11, and
clip ea('h slit-I'
II Ii,.:ht hrllwn.-

pfl'>S with
in hl'aten

\\'. K. C.

ill

thin
,tkkin;:,
a/l(l nicely
and th,'n
in slil'es half

slit-es;

put

to the pan:
hrowned,

into

a
sea-
Fri,'d

K. C,

fried.-\\'.

a li,.:ht wt'i;rht

(:;r;r, thclI

in fine ('r,wker

for

an ill('h thic'k:
an hOllr or
erumhs

SALSIFY

OR VEGETABLE

illlllledi::lely

into culd ,';ater,

serape,
OYSTERS"
in whil'h tlH're is a tahlespoonJlI1

-\rash

and

STEWED
thin and put
I'ine,.:ar:

sli,','
.. r tWtl of
huilin;r
"'h,'n
ter
It ilia)' he ncc','",ary

salted water,
to'llll"r.

this will pft'\enl

a!lowill;r
add a leacllpful

Ihclll

froln
of water

a pint
of sw,'1'1 O'l"('alll, or milk,

turllin;r
for

dark.

a pinl

of

I'llt
thl'

l.d
10 salsify

sillllller
h,'fore

a tabl!'spuonflll
two or Ihree
seasunilll!.-\\'.

(two if lIIi1k is IIst'd),

and a little pCI'Jlt'r.

to add lIlor" wat,'r

to {'owk in
s,.lsify,
c'ut
of hllt-
lIIillllto'S.
K. C,
:PHI

SCALLOP'::D
tt'nd,'r

,'ook
IIntil
-I. G. S.

VEGETABLE
in ,;;lItcd walr'r,

OYSTERS.
th,'n

-\rllsh

a'Hl "'rapt".

sli,'c thill.

pr()('c,...1 the' saUlI' us with (.tht'r

u)'sters.

II_~"__""'II__Q D__ll.__J

__lI

SALEM COOK BOOK

• _1I_1I_~_O_II_lI~_"_.~~'

,',---_.~~
i

IOverstuffed
IFurniture
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..
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e.__ D__ ~._ I
-
,',
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•II

Choice Coverings
Well Built Frames
Separate Cushions
Made Under OUf
Direct Supervision
Everv Piece Guar-

I

01 anteed

I !
I,
'1I
1 Giobe Furniture & Mfg. Co.
t Norl h' ilfe.

( 'ome to the Factory and let us
~ . C'.V YOll what we can do for

YOll

0-

_

••

_.

,:._,

__.,--"-.~J.

.L.d

....

-

...-

__

..A

Michigan
._I,...._~.:.

"~_.-G~;;~'--'i

SALEM COOK BOOK

i.-'-'-'K~i~~'~'~~.
Ii

===========

30

.

Douglas Shoes. for Men
Selby Shoes. for. Women
Ball Band Rubber Boots
Dry Goods and Groceries

Our stock is complete

and

prices and qualities

guaranteed

South Lyon,

Michigan

For economical

transportation

General
Repairing

Gas. Oils
and Tires

W. j. Warbylp
B. A. Odell

I roynetors

.

Phon~79

SOUTH LYON,
MICHIGAN

,

•

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SALEM COOK BOOK

31

DE VILED

carefully
so as not
a ;:,ood sized lump
little
up we.ll, garnish

sweet

EGGS,-Boil
to break
of butter,

the eggs hard. When

cold,

cut

the whites,

salt, pepper,
paste,

and remove
a pineh
now fill

the volks,
of 'mustard,
the whites

them lengthwise
Add to the volks
,;nd a
thelll

and round

vinegar,

cream; mix to a smooth

and sene,-MRS,

ROY 'VA'l'ERMAN,

BAKED
eaeh

EGGS WITH CRUMBS.-Butter
two tablespoonfuls

dish mix together

(if milk is used add butter),

salt
each dish in baking
of
and

the mixture

allowance
the

remainder

for

crumbs

for
brcad
half
the
co\'er with
1', C. B.

of

baking
thiek

rieh

of

indh'idual
each
and pepper
dish,
bake

into which
until
the

to season;
break
eggs

dishes
and
cream and
put one~
an egg.

arc

set,-

EGG OMELET.-Three

eggs,

yolks

and whites

beaten

separately,

cornstarch,
beaten

one-half

teaspoonful

to a stifi'

froth

Inst;

cook

I>lIIall

haking
in a

cupful
pOlnkr
little

nf sweet milk,
a little

and

hutter.-l\IRS.
OMELET.-Six

teaspoonfuls
three
salt.
Add whites
HOY T I~HH I I.J..
e/!/!s, yolks

Kini\'sford's

milk,
pinch

six teaspoonfnls
of salt.

J\dd the heaten whites

and whites
cornstarch,

beaten
one

separately,
teaspoonful
last and fry in buttcr.-E,

one-half
bakin/!
C. n.

pint
of
powder.

VEGETABLES -

SCALLOPED

POTATOES.-Slicc

raw potatoe .• thin,

then put

of pntatoes,
until

,ulll hits of hutter,

salt

and pepper

bnkc

dish is two-thirds
\,(~1II0\"f'

hOllr,

an

full,
('ol"t'r,

then
bake

nearly

("lI'cr with

a

li/!ht

brown.-MHS,

in a hakin/!"
and dred/!e with
swcct milk,
HOY

POTATOES.-l)se
sli('c thin, p\;'"c

cold
in a skillet,
and

It'!

boilcd
season with hutter,

potatoes

that

('o\"er with milk,

eo\'(~r,

-Iip:htly dOJle: eook uutil

cn'alll~',

stew \'ery

slowly,

ahout

twenty minutes;

1IIII'e not

becn
snit and peppcr;
them 'H'cr
at OJl('('.-

turnin/!
sen'e

di.-h ;"laycr
r,-peat
Ilollr,
('ol"t'r
,\lid
W.\'l'ER:\L\X,

CREAMED
boiled too soft,
Jlearl\"
wh,'n'
:\1. H. L.

POTATOES

:'Ilix a tahll'spoonful
conk until
S;lll('('
milk "HI'

thkkcns
intn a hakin/!

it

DELMONICO
cold
sliced
hoilcd
('0\'('1' with white

a little,

salt
(!ish and a(lt! a thkk

addinl!

AU GRATIN,--Boil
each of Aristos

fOllr potntoes
flour nnd butter,

nud Cllt
add a cupful

in sllwll

ch('es(' and hak('

IIntil hl'llwn,--:\lltS.

POTATOES,-Ill

one hnlf

potatoes,
sallce

FRIED

nlld hnke
POTATOES.-\rash

one hOllr.-:'IIHS.
and
in i('(' water.

nnd sonk all hour

strips,

\\'hen
the fat, anti dllst with salt,

tilt' ketth',

taken

1'1'0111

and pepper.
layer

o! grated
DE\\'EY
'I hakin/!
dish
pOlllld "el'lllont

pieces.
of milk and
allli
pOllr a little

Xow put potatoes

('heese,

'\'.\'l'EIDIAX.
aItel'llate
three
JlHOKA "'.

place
('heese,
~,\TI'L\X

\ay('l's

pilllentocs,

of

pare

Drain

Cllt

potatoes,

and dry,

thell1 into
fry in
paper
to cook too lIIany potatoc!>

then
of hro\\'n

shake

thelll on a sheet

Be (~are~1I1 not

the

fat

is apt

tn h(','ollle

('hilled

and the potatoes

/!rease-soaked,

FRENCH

lenj.dhwise
hot
fat,
to ah,orh
at a tilll •. as
-~IH:;.BeTH

:\IUXX XOEJ ..

SARATOGA

CHIPS.-,I'nre

and allow to soak ill

fry ill (ll'ep fat or nil

potato,'s,
jc(' water
IIntil

into
thin
'In hOllr,

slice
for
they ('IIr! alld arc (ll'licately

sha\'in/!s
Lift

frolll

fat as possihle
ah,orllt'nt
as the potatoes

fryin;!
1"'1"'1'. Dllst with salt.
IIIl1st cook hdore

\H'fol'l'

Iiftin/!

they

(lfl

hasket
Be ('areflll

frolll

hrown,

also aLIow the

fryin~

'I nother

portinn

nf potatoes,-MHS,

clllt,'r,

towel,
;IS free

tahle
dry in ;t
Shake
anti put
is not
to n'h, "t e.lt'h tilll(' hefon'
~ll'X",

'\01-:1..

too hot,

t" drain

fWIII

on a \'e;!c-
the \\'ater,
II1'0 \\'n.
tlH' kettle.
tile fat
fat
RUTH

that

I'

SALEM COOK BOOK

EXCLUSIVE CLOTHES SHOP

FOR MEN AND BOYS

Suits

Overcoats

Hats

Furnishings

Fine

Tailoring
Cleaning
Pressing

,..

SATISF~CTI9~' (;UARANTEED

OPEN EVENINGS

Northville, Michigan

i
.:.-.--,,_

........_I-..r

.-......

~~

SALEM COOK BOOK

33

FRIED MUSHROOMS.-Peelmushroollls
setting

them cup sidc up.

Sprinkle

and put

them in a buttered

thelll with salt

and pepper

sauce
and dots

and fry until

tender.-CO:\"THIBUTEO.

BEETS.-Cut
should
and

oft. tops, but do not cut

the beds

any be attached,
flavor.

,rash well

for

it would cause

in several waters,

of boiling water.

Boil

steadily

until

done

and a half.)

nearly
to a pan of cold water,

"'hen

remove

done
add suft'icient
and with the hands

l! slice from the top and the rootlets

off.

Cut crosswise

in a hot dish;
\'inegar

of

set

in o\'en a few minutes,

and a piece of butter

heated

in llllY part,
them to hleed,

not e\'en tht'
thus
injurinl!

to cook

then
(young

salt
remove

put on'r
beets

require
to season.

in
about
"'hen
cut-
in \'ery thin slices
then pour O\'('r them a few
Sprinkle with

the skins,

to)lether.

and sen'e.-I.

G. S.

PORK AND BEANS.-Look

of dry beans.

In the morning
slightly

nntil
on them,

the~' burst
thosc

ov('r, wash and

drain, C(H'er with fresh water,
on remo\'in)!'

a few of

to soak O\'er night

one
slowly
them in :t spoon

heat

put

pan,
of hutter

color

rootlets,
the
plenty
an hour
done,
tin)!
and placc
tablespoonfuls
pepper

soda

quart
:l/ld silllmer
and hlowing
of
enough
of
fat
thon.ughl\'
baking
deep
bake

teaspoonful
Drain;

add
pound
and cook until
to
rind one inch
o\'('r
and

Hemo\'e

top

should
boiling
salt pork which

be put
salted water

tested

to be thrown

in the water when

beans

away;
are

one-fourth
llarhoiled.

to morc

than

co\'er

the heans;

put one-half

has heen washed

into kettle with heans

done

di~h; pnt' pork
inch
three-fourths

in one-half
about
CREAMED

SAUCE
Aristos

cTl'amed

carrots.-Y.

WHITE

tabl('~p(,(lnfuls
eighth
Blend
until

tea,poonful
thoroughly.

smooth
CREAMED

instead
sern~ with slices of

frying,

of

addin/! water
in center
strips;

frolll
of dish with skin side up,

to time

time

if necessan'.
score'
pepp('r

and

sprinkle

hrown

of an hour.-:\fISS

sugar
Z. B.
and

ONIONS.-I'eel

the

onions

pro('eed

the

same

as with

"'.
FOR VEGETABLES,
flour,

cup milk,

one
:\lelt, butter

it bubbles well

pepper.
When

and cook until

thick.-MISS.

MUSHROOMS.-Treat
add two-thirds

toast.-CO:\"THIBUTED.

__ Two
one-fourth

tablespoonfuls

teaspoonful
flour
add

pan,

in sauce
add the milk a little
Z. 13.
the
of a cupful

sallie
of cream a nd bake

fried

as

hutt~r,
salt,

and

two
one-
season.
stir

at a time,

IIlushwlIIUS

onl\',
ten millute~;

STEWED MUSHROOMS.-Peel
To one pint of mushrooms,

mushroollls

and ('ut off a portion

put

two tahlespoonfuls
them ('()()k slightly,

of hutter
turn

then

hot

stalk.
season with
little
stew gently
make
to serve,
Mllshrooms

salt

and
stock

soup

pepper
on hoilin!!, water

nnd let

about

fifteen

lIIinutes.

and milk,
Hub togt'ther

the liquor

ahout

as thick

ns ('ream.

Let hoil

and

half
half
flour
a little
fi\'e minutes.

stir

in two tablespoonfuls

('an be cooked

ill nlmost

('Tl~am or

of
nny \\'a~' tllllt oysters

the

beaten

yolk

lire sen-ed.

of

the
in a pan,
in a \'ery
them
to
ready

butter

an el!!I:.

and let
and

"'hen
of

lIIushroollls

turns

hlm'k,

throw th(,llI away,

they

spoon

IIsed to stir

If a silver
arc probably
CHILI CON CARNE.-(Mexican
into

toadstools.-CO:\"TR

squares

"lIall

be('f
tender,
t/an
tnhk'ipoonful
wnter,
pOllr
nnd salt
in thr

of
this
to taste.
same.mnnner,

and
add one pint of
dlili

;rround
into the meat

Some

('ooks
Ie l\ in!:' out

I Bl."J'ED.
Recipe.)

Chop either

roast

heef or

add two onions,
torlliltors
pepper

and hoil

co\'er with wat('r

li\'e minutes.

and one tablespoonful

of

it boil ahout
and let
trcat
('alllwd
the tomatot's.

fin' minutes
beans
l'O:-:TH'IIH'TED.

red kidnl'v

raw
until

and cook
Blend one 11'\'1'1
flour
..
or

in a little
\dd hutter
lima
Iw:tns

.:.:_a-_i_-ll_D_a_a_lI

... g_lI-_Dii.'-lI-_"'i-_-a-_lI-_'lI'_o~~_O_D_a_

I PAI:ILD!:.eH~:::f;;:t2~U~:~:::SHINGS
t
t...
--Y-o-u-a-r-e-C-o-rd-i-al-Iy-In-v-it-e-d-to-C-a-n-a-t-t-he-S-to-r-e-o-f-i

"f ue/dig & uchmid
qn
SPORTING GOODS

Where Service and Courtesy Meet

ANN ARBOR, MICH.

AUTO ACCESSORIES

: 205 S. MAIN

.:+

"

OILS

•

t

SALEM COOK BOOK

()

C. E. DRAPER,

JEWELER
Plymouth,

OPTOMETRIST
Michigan

and inspect a complete stock which we are endeavoring
to keep up-to-date with new goods of the latest patterns
and styles.

91yal !Hemedies - cSan OOX

..

I

DRUGS
STATIONERY
CANDY

DRUG SUNDRIES
CIGARS
SODA

Worthville f)ru!l Company

Sfew:Zrf

.9JrDS., !PrDps.

91orthlJille~

SALEM COOK BOOK

35

SALADS AND DRESSINGS

MAYONNAISE

el'"g-: when

size 0; an
ildd a teal'upful
with three
is desired),
all
.\IHS. HAY SA\-EHY.

('Ollie to a hoil,

tahlespoonfuls

one

DRESSING.-I'ut
Illeited

it

is
hoilinl" water

put
I"radually.

sug-a,', one teaspoonful

into
a stew pan
in a tahlespoonful

a lUlllp of huttl'r
flour,

Aristo,
heilten

(if a lIIustard

the
and
ego!"s, lIIixed
dressing

Ha\'e

three

ready
lIIustard
the

teaspoonful
and set

I'inel!ar,

stir
to cool.

away

in with
Thin with

rest

of

one-half

inl!redients:
cupful

crealll.-

let

MAYONNAISE

DRC:SSING.--One-half

cupful

tahlespoonful

sour
one-half

lIIilk, adding-

cupful

salt,

one
il
l'inel!ar.

tahlespoonful

little

at a time,

Cook

in douhle

one
flour,

tahles]loonful

sUl!ar,
.\ristos
smooth
add two el!l!s well heaten,
IOHX

hoiler.-.\IRS

stir

..

one

lIIustard,
with one ('Iipful
,and
last
.\IUX:-;.

add

SALAD

DRESSING.-

Blend

one-half

tahlespoonful

one

ilnd one-fourth
S1Il!ilr,
SllIooth_ one and one-ha If ta hlespoonfub
('upfnl

tahlespoonfuls

add one heaten
cupful

\.illl'I_W1': cook

e;.>:j.!,three-fourths
in douhle

hoiler

salt,

one-half

two

and

tilhle-
one-hillf

of A ristos
sweet milk,

flllUT'
tl1l'1l

until

thick,

strain

lIIustard,

spoonf1l1
ta hlespoon fuls hutter.
with
,HId slowly
and

a litt"~ water,
one-half

cool.--l\IISS
SALAD DRESSING.-Beilt

IXEZ

"'I-II'1'E.\IAX.

t\\'o ej.!;'>:s,add one-half

tahlespoonfuls

su/-!,'ar, one

tahlespoonful

then

add this

lIIixture

add four

tahlespoonfuls

to one-half
lIIelted

hot

pint
hutter.-.\IHS.

DRESSING.-One

cupful

:1:';'1 ;__us~al'(!.

one

teaspoonful

l'inel!-ar,
su/-!,'nr, one-half

if

stronl!

el".!!:s. 'Hid IIlustard,
and
fire

\'iup;!ar
frolll

to hot
Hellltll't'

su/-!,'ar and
with
one

thil'ken
add

alld

salt, mixed
.\ristos
tahlespoonflll

flour

tahl('sIHlOnful
salt

llIustard,
l'inel!ar

of
and

.\ristos
pcp per
I(.t cOllie to a

and

teaspllonful

HOY \L\TEH.\"\X.
one
nse part wah'r.
two
salt,
add
this
a little
t'!-IAS.

then
with

slllllothed
hutter.-.\IHS.

thoroughly,

DR ~::SSING.-Blend

two

teaspoonful

salt,

one

teaspoonful

Beat

two el!/-!,'s,yolks

and whites

part

hoils

pour

in e/-!,'l!yolks

tahlespoonfuls
mustard,

Sll/-!,'ar, one
add

four

teaspoonful
tablespollnfuls

separately,
hoil

and milk,

one-half
all olle minllll',

('lIpflll milk.
when

in whites

of e/-!,'/-!,'s.-;\lHS. EH.\IA LAXE
three

DRESSING.-:\Iix
Sllj.!ar,
little
set
water,

It

snit,

011 sto\'('

tlwl'oughly
then
add
let

amI

SOPEH.
teaspoonfuls
tahlespoonfuls

three
('OllIe to n hoil,
and the YHlk Hf all

sIllH..th: II with n littlt' water

lIIu~tard,
two
vinegar,
fOllr
thit-kell with
\. F.

thell
\';!I!.-.\I H~ ..

three

flour,
to taste,
hoil. Lastly
SALAD

te::spol
q!g-s: ht'at
IlIi~turp
watel'.
KEXSI.EIL

SALAD
one
hoil.

'hutter,
"ineg'II',
\\,h('11 first
.... 01 heat

SALAD

tt'aspoollfuls
tahles)loonfllis
;\ ristos
flour
\'AX .\TTA.

,.;!HI.. nflll o!
<>nt' ('lIpfnl
!'I'd pepper.
lltlil.
B('at

SALAD DRESSING.-Two

salt,

on"

teaspoonful

.. f s"lIr

Let
it

if

el"'am or hlltter
the 1'i11t~j.!nr ('<lIlIe to a hoil.
I'll rdles.--.\IHS.

lIIustnrd,

t'I!-'/-!,'S,olle tahlespHHllful
CHIc-half

ten-
and
of
the sizt~ of nn e;!g and sweet milk, n dash of
Ipt

of Sll!!ar, olle-h,.!f
('lIpful
"ine!!ar,

lip the n'st,

ill and

Beat

stir

of

SALAD DR:::SS'NG,-Four

Aristos
<Ill('

a Sl'ani
\'in('/-!"I' and let

flollr"
of
CREAM DRESSING.-Three-follrths

tt'aspoonflll

('OUII' tn n boil.-:\IHS.

orH'-half

('upflll
SOUR
('upful
"IIC teaslHHlllfl'1 mustard,
('n'am IlIa~' he nsed

,,;pHonflll hutter,
n"I1",
salt.
II II 1St he <lIlIittt.(1. Cook
(IHuhle hoiler.
I"inl" .

.\IHS. DEAX R. PEHI,IXS.

tOl!ethl'r

,\dd

~"1I1'

the l'ine/-!,'ar after

onc

tllhlespHollful
the

\'ine!!ar,
one
of
in pla('('
the
in/-!,'redients
the milk mixture

all

of
ill

('upful

of su/-!,'ar, two tahlespoonfuls
and

('upful

one

stir

sOllr milk,

of milk:
GLEX WHITT.\KEH.
one
tnhle-
Hf .\ristos
h'aspHollful
the hutter

ease

t'X('Ppt
thc
has hoil('d.

l'iuel!ar
Chill hefnre

in a

e/-!,'/-!,',ont~ tahl('spoollful
.. nt'-half

su !!,n1',

lIlilk in whieh

CR.\XK

FHAXK
tablespoonfuls
of mllstard,

36

SALEM COOK BOOK

l-.-c~li.-~~.j'.in-~~~d-.~l~
I

-:~
Up~to-date

MILLINERY

Mrs. H. Mackey

South Lyon,

Michigan

Miller
Tires

Willard
Batteries

VULCANIZING

EXPERT REPAIRING

] dueler

Day

and

Night

Service

WRECKING SERVICE

Lane's Garage

---

~L ~..~ltapp,

I
JI
I
i
•i
j------------
Michigan
South Lyon,
II
PHILLIPS & RICHARDSON

....Fine Repairing Done At All Times ....

'n-
-Dealer
-;- CLOCKS
SILVERWARF

Funeral Diredors

WATCHES

-;-

JE'fELRY

I Nc. ~7
Phones INc. 183
No. 96

I

~.. -'~'-&-'WidI"'_"_I"'_I-"~'_l_a_.

SOLTH
.LYON.
MICH.
_ ,...--...~ -,

tI

II

,
J,
JI
I

i
I
i•

.'

1 __

SAL;;::M COOK BOOK

:l'i

HIGH ART SALAD DRESSING.-Lse

the yolks of egl!s left

into top of douhle

and a dash

of
IIwlt,'d haUer

hoiler,
red pepper.
\\ ith one pint of vine;,:'ar; put boiling'

add one teaspoonful
Beat

\\'ith an c7gheater

use,
drl'ssin;r, whip with th., "I!g heater

'\'hen

for

h"iler

and set

of neaul.
wanted

Put

in thl' mixture,
fruit
half

in pint
hot,
add
sweet
and ad,1 to salad mixture

stir
jars while
as mueh

eonstunth'

from :\ngel
each.

salt

thh'k:

add one ('UP of

;:nd dry lIIustard

Food or six whole el!gs, put
of
until
in the
w:ltl'r
until
it eo"ks
Lhis will keep
{'rpalll
a short

IwttOlll of doul)!,'
to the consistl'ney
indefinitely.

,,,, you han'

tiUIt' hefore

SALAD
one

and SUl!al'
flour
add

Sl'n'in!!.--H.
DRESSING.-One-half
of dry
teaspoonful
to taste,
Let,
allll mustard

walnut,
salt
and
with a little watl'r,
and SUl!ar heat well a few lIlinutes.
while ('ookin/!.
is stron!!
\YlIEEI.I,'H.
FRUIT

cook again

If \'ine!!ar

SALAD DRESSING.
a delieious

t'. C.

eupful

\'inegar.

two
tahlespoonful

one

egu:s, hutter

of Aristos

lIlustard,

inec-ar

and hlltter

whiei,

ha,'"

heen

slowly,

then

heat

draw to back

thorou'l!hly

smoothed
add e!!!!s, well whipped,
or stir

hoiler

Cook in a douhll'

a Iittll' wal<'r

lIlay 1... adder\.

size of
flour,
of stove
together
and salt
~IRS, FR Eh

constanth'

liked.

'is not
one Ie, el It>;:eupful
('ream.
of whipped
BEET
SALAD.-Two

over

cupfllis
}'ollr
!lIle-half
'\\'II','EI,EIt.

d",ppeo"1e'tery.

this
hOllr

lIlixturc
hefore

fruit

and manlllnaise

yolks

of

fO'1I1'e::I!'S,

-If

of
dressin;.!" is Illade with the heaten
lemon

the ('omhination

of SUjrar, one-half
a eupful
~lix well anel ehill hefore
of el"'pped
of hroken

('lIpfllls
one eupflll
any

;:-ood salad

serYin;:-.

:\ 11 in;:-rediellts

juiee

and one cupful

of
sen'in,U:.- COXTH IlH,"l'ED.
eookt'd
nlltllleats,
and
11IIIst ht'

heet,.
a Iitt!.. ehopped
to stand

one and one-hal
onio".
ahollt
FH ED

eolt\.-~IHS.

allow it

<

drcssin!!

CABP. o\GF S -\LAD.- One-h,"f
olle-half

in fin'

st:.,ps,
I'n Idtlll'"

s~n':;

p:'pp~'r
',alml drt',s:n;:-,

• II'

head t'ahhagt'
pepper
tine
!!reell
CI'L\S. KEl'\SLER.

shredded.
eut

ill

leaf.-:\IHS.

one-half
strips;

sw.'et
red
11I;X with

BE-::T SALAD.-Boil

sOllie heets.

slicc :lIld Id stand

in \'ine!!ar HlTr

One lar;.!"e enpful
Jar!!e cupful
:Ust' any /!,ood salad drt'ssing with it.-:\1. C, H.

one
small onion ehoppt'd

of ehopped

of ehopped

heets,
onl'

eelery,

ellpflll

largl'

of ehopped

,'ery

eahha;:-l'.
fine. a little

lIil!ht.
one
salt.

SUMMER
in strips with seissors

SALAD.-Pack

a. nllmber
sharp

of lettllce

lea\'es

salad
p!aee a lar!!e tOlllato ftlled with ('hopPt'd

On each

knife.

or

On'r

all put a ;.!"erlt'rOIlSsprinkling-

ti/!,htl~., then
to/!,ether
in a nest
of
plate
eeler~' and eovered
of English Wlllrlllt meats.
thi('kl~' with

sprinkled

[f'aslt'd
-,iRS.
.AD.-On

enll'kers
"'.
"'.
(,,,('h s"lad

which
TIIAYEU.

~A'

have

ht'en

pl"t<-

lay a t'risp

lettu(','

next

and
spoonfnl

a 1",11 nf "nUa;.!"e eheese
of

salad

and

of pilllento.-:\IHS.

"', TlI:\ YElL

le,lf. on
tlll~>siZtOof a
top

the

!!arnish

~'ut
lhe shrt'tltled
~with lIlayonnaise.
'\'ith
sen-e
,'llt~t'se

:lnd

this

lettm'('

hot
paprik,',

PINEAPPLE

"this 1'1,,1'1'a sli('(' of p'neapple
g 'nerous
lar!!e walnllt,
strips
"f
Six oran!!es,

the ellt'est' hall wit',

SALAD.-

FRUIT

add"

Enl!lish walnut
'Illd "tlat!
J.I :-.-,

six hananas,
pOllnd
drt'ssin;.!" "ml on .. ellpflll whipped

IIH'nls. one-follrth

candied

nealll.-~IHS.

one-follrth
sweeten

pOllnd
10 taste,

ETT.\

~Id,:\l'(;jl-

dressin!!
"'.
fOllr apples,

eherrit's,

FRUIT

SALAD.

1""111<1Ii!!s, one-half
En!!lish walnllts

KARTOFFEL

Pint

d'zen

eherries
hananas.
('III in pie('es.-~IHS.
Chop

SALAD.

ft'w sli ....s of h'1('on el'isp, urenk
( f ,'jnl'gar
Pour ol't'.half
the .. thrr
l.ot.
sa.r~':

ellpflll
ingredients

Inkewarm.-J..

ser,'c

St'ason
G. S.

(drained),

one-half

one

dozen

ponnd
oran/!,t's.

dates,
one.fourth

one-follrth

pOllnd

FH,\XK

Bt'EHS.

eold

hoiled
in slllall pieees
into th .. spider

and

potatoes
:lIld lIlix throul!'h
of hae"'l

onions.

Fr~'

a

the potatoes.
;.!"r..a,., and pOllr ""er
if neces-

to taste-

salt.

pepp ..r lInd \ neltar

..._..-.-~~_a_a_

38

SALEM COOK BOOK

-_10_

.:.

j
=

Hardware

a--.O_ll_a_._II_lI

..........~._Q_ll_a_'~>./.IT

at your service

Anything in this line and ahvays

Tell us your \vants and it not ~nocked

Jam e s A. H u f f

I
i
iI
i
I
I
,I
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I
I
I FARMERS AND MECHANICS r
I
I,
t,

BANK
:\nn "\ rbor. ~riI' higan

Auto Accessories

Auto Tires

will get it

1'''",,,, 1"0

'on'!'III'I",,"

i

I

t
J
I

:\ ut hin~ (':111 tak .. the place oi the Hllman Elcnlt'll
~o organizat ion can afford to he ('old,
indifferent
01' rl'pcll{'nt)~' profe.o.;sional. 1t
'I'lw
FaI"IllI'rs and ~Icl'hanics Ball k lu g'h'c 1'I'r80nal
and ha\'p a pl'l'l"oJJa)
.\ I Il'lIt

i:-; Ihe aim of

t

ion to c\'cry ClIstOIllCJ'
int('rcst

in his acponnt 01' hpl' ae'('olllll,

:
1
'I
I
!
.

I

,

ilt
~
9i
I
~•
_I~._..:_
i,

~r l' III It (. r 0 f

t h I' F (l II I' I' a I

I: I' ~ l' I' \' e ~ ,\ ~ I I' III

...- -'-'-'----_''''1.

.,.....-._._

J

SALEM COOK BOOK

39

COMBINATION SALAD.-One

three-fourths
ped walnut meats, one fourth cup pimentoes or sweet red peppers
one-half cupful cucumbers cut
leaf and garnish with tomatoes cut

tine; mix with salad dressing;

in qunrters.-:'IIRS.

can green peas.

cupful chop-
llIay be used,
sen"e on lettuce

CHAS. KEXSLER.

water, changing water
onions~

ONION AND ORANGE SALAD.-.Slice

two or three times. Drain;

Spanish onions, soak them in ice
slice oranges; mix with the
on lettuce Icnf with French or mayonr(aise dressing.-:'IIRS. M. G.
tine, English walnut meats,
in hah"es and seeded; senc with mayonnaise dressinjr.-:'IIRS.

apples and celery cut

rather

SALAD.-Use
white grapes cut
C. :.\1. CHAPIX.

WALDORF

SALAD.-Two

cups of sour apples, onc and one-half cups of
celer~', one cup of nut meats;
cut all quite fine.. Dressing for same: One
heaping- teaspoonful of salt, one heaping teaspoonful of dry mustard,
three tea-
spoonfuls of sugar, nnd if cream is thin, one heaping teaspoonful of flour; mix
and wet with a little wnter,
cup
lump of butter and one-fourth l'upful of Yinegnr ndded slowly.
of sweet cream,
Cook until
it
thickens.
the npples, etl'. Apples
shou1.1 not be cut up until
ready for the dressing as they turn dnrk by stand-
in/!.--;\JRS. FRED WHEELER.

then ndd one well beaten egg,

Cool before

three-fourths

pouring

o\"er

NUT SALAD.-Two

cupfnls of celery,

two cnpfnls of apples, and one l'Up-

fnl of nuts.

STUFFED TOMATOES.-Pare

:'Ilix pulp with chopped celery and l~ucumbers cut
fill t01l1ato shells with this mixtnre;

sen'e on lettuce leaf.-

tomatoes, sprinkle with salt,
then

fine,

and scoop out

set away to cool.
add salad dressing,
MRS. CHAS. KEXSLEU.

VEAL AND CHICKEN SALAD.-Two

cupfuls

chickcn l'hopped fine, one l~upful chopped celery, one teaspoonful
teaspoonful white pepper, one-half
chopped; mix with salad dressing, garnish with hard IlOiled ejr/ls.-:'IIRS.
LAXE.

onion salt,

teaspoonful

\"eal a IIII one

('up:ul
snit, one-half
ten stuffed olives
\\'. P.

BANANA SALAD •..-Ped

on
salmi dishes, grind or break fine English walnut mcats and spread
dressing. Garnish with

individual
thickly oYer bananas,
lethu'e lean's or pnrslt"....-:\IRS. W. H. TOUSEY.

and dress with a mnplllnnise

in two lengthwise

ri,W bananas

ami

l'ut

DRESSING.-One-hnlf

lIIustard, one and one-fourth
if
till' erealll
swed cream,
cup or vint"gar. Cook until
KELSO~.

is thin: mix these Hnd add one e~g,
two and one-iullf
it

tablespoonfuls
thickens,

strain and let

of. butter,

tnblespoonful
tablespoonful

salt, one-half

of
of sugar, one teaspoonful

three-fourths

tablespoonful

of
of flour
of a CUll of
of a
it cool.-:'oIRS. BERT

and one-fourth

CUCUMBER SALAD IN BO~TS.-One

eUl'lIIl1ber,dieed l'elery, pimentoes,

lettll('e leaves, slit'ed pickled beets. A !!ood sized CUCUIll-

maYllnnaise. dressin!!,
ber will make two hoats in which to sen'e it. Do not pare but
with damp cloth,
used iu salad. Cut {'uclllllher meat
pillH'ntos nnd fill hoats,
and sern'
Ga rnish with slict"d I'ieklt'd heet._.-:'olIlS. nox ~ORTO:\'".

just wipe off
thcn l'Ut in two h~n!!thwise and scoop out a portion to be
and
l~aYes.

iu small ('uhes: mix with diccd celen'

l'O\'cr with ul:lyonnaise

on lettll{,l'

-

BREAD AND ROLLS -

NUT BREAD.-Onl'

cupflll
tos tllJur, one-fourth tl'aspoonflll
fuls sw.:l't milk, on.. cupful
\r1I1TTA KEU.

/{ranulatcd sUj!."lIr.ht'lJ t'gj!."S,fh'c ellpfl/ls Aris-
salt, six teHspoonfuls !lakin/{ powder,
two cup-
lIIellts chopped finc.-:'II RS. II E:\'"RY

IIny kind nut

40

SALEM COOK BOOK

Cut Flowers For All Occasions

Flowers and Vegetable Plants In Season

... Your

Patronage

Is

Solicited

...

J. B. CALHOUN

-Dealer

In-

HARD AND SOFT COAL

CHARCOAL. COKE AND WOOD

CEMENT AND DRAIN TILE

FEED

Telephone

IOOW

Farmers Hardware Supply Co.

-Dealers

In-

Hardware

Seeds

Delco Lighting

- Auto Accessories

Harness

Farm Operating l\Iachinery

I

II

.:-_J_._

Geo. D. Ferguson, Pres.
0_'_._._1__
Floyd E. Frazier, V: Pres.

_

.......~,,---1_1

II

Phone
No. 61

I
I!t

J_'_I_l_l~l~g

,_.~~

SALEM COOK BOOK

.H

WHITE
two tHblrspoonfuls
this mixture

sal!,
line, o,."r
OIH'-h,llf ~'ea';t
to rise.
"'hen
battc]',
shape
into 10a\"l's,
-CO;\TRIIIUTED.

eakl'
yeast
then
let

rise,

1('[

BREAD.-Blencl

..\rbtos
pour
dissolHd

ene

is lig-ht
in:" loaf
k.wad
rise and IJHkl'..

two
flour,
lJuart

tablespoonfuls
add three medium sized potatoes
potato water: when
of boilin~

su!!ar;

two

in a little warm water
,:lId I'noug-h sifted

.\ristos

and set
flour

tablespoonfuls

_

cool

mashed
add
in a warm place
a thin
to make
to rise
then
lard to the spon!!e.

again,

too stitT. pat

not
\dd one-half

cupful

back
of

SALT RISING BREAD.--The

forl'noon
to which has hCl'n ndded

bdore
a pineh

Pour On boiling water

hakin!!". put
of soda,
salt

two tablespoon-
and sugnr
to scald thoroughly,
to be by night

or milk enough
ou~ht

of warm wnter

until

light,

time

take

a bowl half

like cake,

thell ndd a tablespoon-

into
let
if kept
thell
full of

light, which

co\"ercd
IifIht, put
ready
enoug-h for hatter

until
it
to use, at which

in a hasin

watcr, mid sufl"icient

a well

light,
in the
cold water

in a warm place until
flour, make

usually
flour
to make
of SpOIl~l', add One larp:e tablespoonful
let
rise and hake

and knead

in a moderate m'en about

light

into

this

!reI

or more.
flOur with
lukewarm,
of salt or more.
soft
hour.

(just
one-half

as

and scald
batter

all hour

loa\"es

ep:!r, salt, one tablespoonful

stir

sour milk,

flour,

one-half
thoroilg-hly;
one-half
'"1d
graham flour

Ollt"
!'nough

and

one-half

('ups

is sufl'ident;

cupful
tl'aspoonfuls
to make
hake

soda,

about
forty

as stiff
lIIinutes.-

of melted

butter,
of molasses,

one
one
three
as

add flonr

set
of

basin

water,

a two-lJuart

the emptying's,.

in " warm pinel'
If not

fuls of corn menl,
a cup or bowl.
stand
W'lrm enough.
kl'ep in a ('001 p!;\ce until
lukewarm
ful of
Sift
one pint
then put
spon!re,
~tir
into
as can he handled).
Let
-:\IHS. FHED HIDER.
BREAD.-One
hrown
eupflds
of Aristos

tahlespoonful
'Illd
one-half
tahll'sjloonfuls
loaf
one
:\IRS. FRED \\"HEELEIL

ofhoiling
in the bowlfnl
a stiff

BROWN

nsually

eak!',

sugar,

WHOLE WHEAT

BREAD.-Pour

luk('warm add one

(,olllpressed

in two tahlespoonfuls
three
stand
in 1II0re flollr
lightly
until

flour,
amI
stir
dou!!"h; knead

('o\"er
th,'n

warm water,
to make

cups,
in a warm place

(olle
the

one pint of boilinp: water
(one-half

Yl'ast cake

and one
a batter

tnbl('sjloonful
that will drop

(75 Fahr.)

nnd one-half
part

j!reater

for
cups),
the

of

hread
qnickly

(~annot be IlIad(' dry like
and lightly
on the hoard.

the ordinary

Xow mould

a('cordill!!
in a warm place

to size of pans;

place
one hour,

for

in greased
bake

panS;

co\"er

in a moderately

in wfficient

(If milk; when
soh'ed
stir
hl'"t well;
H'ry
Ii!!ht,
a soft
This whole wheat
IIlnst hI' handled
six loan's,
<lside aj!ain
thirty-lit'e

ounce),

into one pint
dis-
salt; mix and
from a spoon;
until
to make
lost.
so

hours

bread

is

three
enough
stickiness
white
it into

four.or
stand
o\"en

and
quick

s!lgar,

one tea-
two cupfuls

lard,

or
BROWN
salt
/lour: Ollt' cupful white

forty minutes.-)/RS.
BREAD.-One
one teaspoonful

"poonful
!!rahalll

BROWN BREAD.-Three

sweet milk,
sOlla, pim'h
:lIHS .• IOHX ASPL1X,

one
of

salt;

cupful

pint
soda,

FRED WHEELER.
two-thirds

sonr milk,
two tablespoonfuls

/lour.-:\fRS,
cupfuls

melted
DON XORTON.
corn meal. one cupful

cupfnl

sOllr milk,

one-half
two and one-half

stemll

cupful
hours,

flour,
III01IIsses, Ont'
then

bake

(me-half

two cupfuls
teaspoon:ul
hOllr.-

BROWN BREAD.-One-third

t'!!!!. one
;mdwUl

('upful

sour milk,
to thkken.-:\IRS.

/lour

one

cupful molasses,
teaspoonful

soda.

ROY TERRILL.

one-third

cupful

one

cupful

sUl!"ar, on.e
flollr,

A ristos

BOSTON BROWN BREAD.-Two

St.'llnt

,'(lrn ml'"l.
;"In
solH'o
h"u~s.-:l/HS.

in a little
eO\"l'r

pllt

two-thirds
hot wllter.
"n tight;

cupful
This makt's

of

pla('{'

in II kettl"

I1.\H:lrON GALE.

cupfuls
llIolasses.

of graham flour.
tl'aspoonful
Pllt

of

two cupfuls

of
dis-
eoffee
Ilnd steam fonr

soda

in II common

one
two IOIl\"es.
of boiling

water

• _._a_~Il_~C1~_'

••__ ~0_ ....0__ 0

•

0 __ '

-,--~.:.

SALEM COOK BOOK

Il__ 4__ Il__ '__ '-U~""'IIQ__ ' __ A_""_Q

Flou r 01""

l v\-heil inneed of-
I
I Building Material
i
I.

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t
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i
Northville Milling & Lumber Co. I
I

Let us serve YOll

-:- Service Always

Quality First:

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Northville, Miehigan

SUPREME

Household Remedies, Toilet Articles

BRAND

VETERINARY REMEDIES

NORTHVILLE CHEMICAL CO.

Phone ;{Ij" \V

" iI) alid I{ogers

XOHTlrVILLK

-'rICH.

The Clark Grocery

I
I
I ChOi~~gl~~:'~~:'~te~~t:~~~f:n~,U~~~~::;'''~

Quality Groceries

oods

I

I
i

i

I'hmlt'll:t

XOl'th (\'lItPI' ~t.

XOl'tJl\"illc

.:. __ C;_~""Q_1l

1.<Ilolt..~b/1Da.1t ....

a .......... D.. ~_I_L_._._O_._Q_.c..Aa

D_Il_a~Il_r..-.

' ••

a thin

OATMEAL
a cupful

half
to make
meal,
half
tablespoonful
the butter
Aristos
In the morning
it has doubled
ov-en.
ing water.-:\IRS.

of S""r
one
hak<-

en'am,
tca'p,,"nful

::(
WALNUT
cupfllis

and half

yeast water
oat-
a
stir
until
of si!ted
night.
rise until
in a moderate
the plain

hoil-

it

SALEM COOK BOOK

GRAHAM BREAD.-One
of

two eupfuls

,oda,

a little

salt.--:\lRS.

egg,

one-half

cnpful
;rraham Rour, one cupful
I-lAR:\IO:\" GALE.

IHitteTlllj]k.
~poonfu]

of
sugar.
of Aristos

two cupfuls
flour,

of
tine ka-

QUICK GRAHAM BREAD.-Three
s:.;rar,

teaspoonful

salt,

eupfuls
two cupfuls

soda:
for one hour

heat well,

pour

into
in a moderate

ful
roundinp:
inches
KOEL ..

one-half
teaspoonful
bake

hv nine:

graham flour,
one-halt'
sour milk or buttermilk,
a buttered
ah'lut
oven.-:\IR:-;,

IU71'i1

pan

C"I'-
one
sevell
:\IL':\":\"

GRAHAM BREAD.-One

cupful molasses,
ful hakin;:
cupfuls

powder,

p:r;>t",m flour:

one egjr, salt,
eupfnl

('upful
one
eorn meal,
hake slnwly one-Iwlf

one

GRAHAM BREAD.-Two
of
Illtllas.'.es, a little
and two and olle-half
O\"Cn five lIlinutes.-:\IHS.

salt,
cupfuls

one

\\':\1. TAIT.

sour milk,

one

cupful

sweet milk,

onl'

11'\'1'1 teaspoonful
one-half
hour.-MHS.
of sweet milk,

soda,
eupful

len'(

ole
Aristos

tea'poon-
flonr,

two

three-fourths

MYHO:\" ATCI-lISO~.
of a cupful
flour,
in th.,

of white
then I,ut

soda,

one

('upful
steam one hour,

cupfuls
teaspoonful
of
of graham flour:

BREAD,--Soak

lukewarlll

batter

and

water,
let
" ... Iasses.
Pour

over

a eupful
salt.

is dissolved.

Let

and dissolve
add
stand.
one tablespoonful

Put

this
it stand

two
cupfuls
for one hour,

into a larjre

bowl
of butter
or
boilin/( water
and
then add five cupfuls

two cUl,fuls
lanl

one cake

of compressed

,,'east

il~

enough Aristos

flour

to the

.flour and the prepared
up with

take

yeast
spoon

and
and put

beat well.

Set

in greased

it
pans:

let

to rise over

in bulk,

this

takes

about

fifty minutes,

Potato wllter

is good instead

and bake
of

This makes

two loa\"es.
GEORGE
GRAHAM BRZAD.-One

CAREY.
eupful

of hutterlllilk

tablespoonfuls

of molasses,

two
of snda,

and a liUI •. salt:

lIIix to :l loaf with ICrahal"

.. n..... -2\IHS.

W:\1. TAl"!'.

BREAD.-One
flour,

and nn,'-half

('''pfuls

nne-half

fj'aspoonful

III ilk, on .. cllpful

sour

or
tahlespoonfuls

two

of SUlCar,
and
flnur
)!:raham flour, ""l' and one-
hakinlf
salt,
one
te'l-
to which
dlOllped walnut
tllrn

tea"pnonful
adll

orH'-half

h:ltter,

cupful

drop

Aristos

half
powd ..r. ,ift h'lCether:
SpOl'l1I'llI ~",Ia dissnJved
meats. Olll' amI one-half
into
WHITE;\L\~,

a ;rr ..asl'd

hread

NUT BREAD.-Two
.\ ristos Rour,

cupfllis
lIIeats
-;\IHS. CHAS. COLDRE~.

four
fiue (11I01'1'

choppl'll

('upful

ollt,-Iwlf
in a little
('upfllis milk nr el)(lllllh tn make"

hnt water:

lIIolassl's,

"ne-hai{

tin:

hake

slowly

three-fourths

of an hour.-;\IISS

1:\"1-:1.

egv:s,

two-thirds

teaspnonfuls

if desired),

l..t

,'upful
su)!:ar,
hakin)!: powder,
rise twenty minllte",

tw"

('upfuls milk,
('upful

one-half

f"ur
nllt
"n .. hOllr,

hak.,

NUT LOAF.-Four

teaspnnnfllis

tngether,

salt: mix all

SUlCar, fOllr
of
Beat
the
twent\' minlltes
delil.it;lIs

tw •• e;r;rs and
drX ingr ..dients,

s;mdwit-hes.-l\1US.

of Aristns

fl"ur,

"ne-half
"f hakinlC pnwder,

cups
(roundin;r),
add
then

add tn them two cupfuls
heat well and

onc

('upful 0'
nf

I'llt
slnwly

into a hutterI'd
ahout
forty,fin'

to rise then bake

cupful
one

"f
level
hit-k"ry

l'hnpped
sweet milk.
hread
minlltl.s.

('nu I'

pan.

v:ranlliated
teaspoonful
nllt meats.
o\"er
stand
This makcs

this
I.ct

HAHRY
(~lIpful milk, nllt'

ATCHISO:",
(~upful wah~r,

ROLLS.-One
salt,
,'upflll

one yeast
of water

intn

the mixture,
au hour or until
"nd
:lIC"~

:\"OEI..

into

eut

add
it

is Iiv:ht

hisl'uit,

let

h'a,p""nful
with
th"
pi"Cl"
ris.'
f"r
roll nut
IWTlI

cake.
until

Put

lard
lukewarm.

enoulCh ,\ristos

tl ... n knead
ri;c

a;rain

"ne-:"urth

in the milk
Bn'ak
the
Rour
intn " hard

t"

and
yeast

Inaf.

lII"k.~ :l stiff

"ne
,'up1'1l1 lard,
then
eool
"',,Id,
in s11lall
let
rises

b:ltter,
it

,rhen

('ake

and

hake

twenty minutes.-:\IRS,

SALEM COOK BOOK

one
four
butter,
bring
and
and add sugar;
batter.
Cover
the butter,
let
are rounding

again.

rise

pint milk,

one pint w"ter,

on,'

teaspoonful

BREAD.-One

RAISIN
cake
cupfuls Aristos

ycast

foam,

one-hal~
flour, one-half

cupful

one cupful

seeded

raisins.

to the boiling
beat well.

point:
Dissolve

cool until
the
yeast

cupful

Place

sugar,

lukewHrm water.

one
two egl!s,
the milk and water
fing'c.s
half

you can bear
foam in
the

('up

let stand while you prepare
in a warm place.
and set
sugar
and
and

raisins,

hatter,
Let
flour

eggs,

Then

full; bake

form into

101lves and place

forty minutes.-CONTRIllUTEiY.
one-half

in two

rise
enouj!h

until

then cmuhine
\'cry
to make
Let

in pans.

~alt.
su!!"r,

tea,poonful
two tablespuonfuls
in a ~auee
in it;
add

pan and
the
fllllir
of warm water
the yeast with
add
light,
doug'h:
pans

a soft
rise until

then

yeast
of
batter,
su)!ar,

cake
onc
salt,
let
rise
one-half

BUNS.-Dissoh'e,

'cooled,
Aristos
the morning
to make
again.
are desired,
with melted
over,

add one-half
flour

to make
add one cupful

teaspoonful
a stiff

of
to knead,

stiff

let
Can use one cup of soft yeast

enough

take dough when ready
butter,
with
about
again

sprinkle
and bake
cupfuls

of hutter,
s('t

of
two wcll
to raise; when
cinnamon
sugar
hl'l~llty minutes.-MRS.

and

rise

let
RUSKS.-Two
cupful
dough;
damp
about

raised

half
stiff
Rub
Bake

it
r~se,
in place
for bis~uit,
cinnamon,
20 minutes.-)IRS.
dough,

bread

of milk,
sUj!ar
it

where

cupfuls
tableslloonful
overnight
cupful melted
into

shape

then
of yeast
roll out on mixin)!
eut with

cake.

boiled

and
is ('001.

and
ennuj!h
In
lInd flour
rise
and
rolls
spread
~old half

hoard

hutter
hiscuit
If ('innamon

a A'iass and
ELLA KI:\'G.
cupful

of
enouj!h
let

and

sUj!ar,
tu make
raise

one-
a
ag"ain.
o\'en.

them in thc

beaten
light mould
oyer

the

top

IRYI:\'G

one

ej!j!s, Aristos

flour

biscuit

into
as you place
I-IAl\IlLTOX.

BREAKF AST AND TEA CAKES

CORN GRIDDLE

CAKES.-One-half

cupful

('orn m'eal,

two heapin/!,

haking

teaspoonful

spoon,"l;;
one
fourth
boiling water,
and butter;

powder,
salt,

one

one-fourth
and

('npful

sligar,

one-half

cupfuls
two tahlespoonfuls
add lIIilk,

two cupfuls
hoilin!! water,
lIIelted
butteI'.

lIIix dry

ing'redients.

cupfuls milk, one

egg,

let boil

five minutes,

cook on a hot griddle.-l\IRS.

.\ ristos
on"
and
Add

beaten

lIIeal

tea-
flou r.
one-
to
('/!,g'

BUCKWHEAT

lInd a tetlspoonful

CAKES.-Sifta
of

corn meal
soh'ell
quart
in a \':al'lI\ pla,'('
)lHS.

in a half
of
I. .J. C.

('upful
\\'arlll wllt('r.
\dd

..

salt.

Add a yeast
cake,
t\\'o tahlespoonfuls
hard
fi\'(,
sodn llissoln'd

IIdnutes.
in warlll watel'

of warlll watel',
Beat
for
little

Set

('upful

\\'ith a half
\\'hich
oj'
to raise

of
h1l'; he('n db-
and
a
ni/!,ht

lIIolasses.

o,-er

in t1l.. III(\i'nin~.--

ROY TEHRILL.
or hm'kwheat

quart

";!;!,
o,-er nig'ht

\\'.-11 heaten,
or until

one pint of

soft, Olll'

,,0111'

t('aspoonflll

fill soda.

two tcaspnonfuls

of bakin!!

lIIilk.
of
powder.

t,,,, old-
'0 .lIat.-('

-

llIs. he,ore-

CAKES.--One

CRUMB GRIDDLE
('up of bread

on('
su;!ar
two cups

and salt.

of

flour.-l'.
SOUR MILK GRIDDLE

.\ristos

teaspoonful

salt,

(,l'Il1uhs, soaked
teaspoon

one-half

C. B.

ns ('an be turned
to hake,
TOAST.-Beat
('lit bread

in slices,

add

CAKES.-One

quart

of sour milk

two ej!/!,s well heaten •. \risto"
on the griddle withollt

Hour
hl'eakin:r

not
"'l'llIg'h

t!'aspoonfuls

two
one efZj! thnwuj!hly,

of

soda.--C.
add one ('upful

..
C. B.

dip both sides
too lIIuch of the milk.

into the milk and (';r)J.'

Fn'

hrown.

of

l1liik
and
IlIhture
~JJt,; D \ '\IEI.

so ns not

to absorb

one lar!!e
as thin a hatter
relldy
they

arc
FRENCH
pllll'h of salt:
quickly,
S~lITH ..

.

CORN MEAL CAKES.-Seald

a pint of

fillt' ('orn IIll'nl

a little
hro\\'n

let

salt.
on hoth sides;

sillllller

half

an hour.

eat with hutter

drop

frolll
and syrlll"-

a spoon
:'lItS.

in Ill>ilin:.r milk.
:rdddle

on a hot

add
""d

)).\:\'11';1.

S:'IITII.

SALEM COOK BOOK

:-.- --'"
Groomes Bathing Beach

I
-.- -.-. ,,- -.-.-.-.-.- -'-'-'-'-'-'--':.,
t

Whitmore

Lake

-:- Free Picnic Ground

Bathing

45

TI
i,

Full Lunch Counter

Also Oil and Gasoline

----------------------

Everything City-priced

COlpe to try our "Eats"

And our Mile-lo~'g Sandy Beach

~'. !..

••

Individual Lockers.

Good Picnic Grounds Free

Make Us A Visit First

HANKINS at Stilson Beach

Whitmore Lake

I.::'

II

I

The Palace Market

r. J. Van Atta & Son, Proprs.

..' ;

-Dealers

Ir.-

FRESH. SALT and S:VtOKED MEATS

ETC. ETC. ETC.

South Lyon,

_Michigan

South Lyon H01TIe Bakery

iI

i
i
i
j

iiI
iI

Paul May. Prq:r;etor
Give us an order of

PARKER

HOUSE

ROLLS
For Picnics. Partie3 and An'ni 'Ier.mries
Pies. Cakes and Cookies Our ~yec!alty

i
II
Ii
._-_.~--_O_._.-,r_. _:..
I

__ ._-""" I__.

._-_._-_.__I...._.

Phone 86

I
i
i
i
I

~_C1

""~

.Uj

SALEM COOK BOOK

I
--....-.-.-.-.. _,--. ,-,_.. -......- ...,
'i"-'-'-'-'- --
CHOICE FR.ESH, SALT AND SMOKED I
i

HILLS' MEAT MARKET

...MEA TS ...

... Poultry And Oysters

In Season ...

NORTHVILLE, MICH

I
II

109 Main Street

_ ALL 6000
lJr

&,

BUY TUEll SHOES OF===

COOKS=== f

STARK BROTDERS,NORTUVILLE, Mien.
111.A. 1!1tntbirt ~nn!i <nD.

I

Growers Of...

Ji'lnwtfl1 nn~ lfrgttublr 'lants

Nnrthuillr

.-...

•

f

c. WHIPPLE

Crosst'tt. ~l'lz and A. S. Kl'cidt.,. ~hoes
Lion and .\rrow Shirts and ('ollars

Carhartt

'York Clothes

Hanscn Glovps and ~IiUl'ns

.:._1- _.

Ladies' and Childrpn's Ho~icl'.\'and Fnl'J\ishing;.;

Ladies' "'ash allli ~ilk D,"esses

Phone ::::

-

•

..-

-

""",,1_'

----4

_

•

Plymouth
..-.J_ .......---A..

I

....

-....,.,......-.---

...............

-....-.-=-------...------------.

SALEM COOK BOOK

FOOD.-Tn

-----------------------------------

GRAHAM BREAKFAST

to soak in three large cupfuls of water.

.'(,l'dless raisins
the water and raisins on the "to\'e in a saucepan,
a nd as soon as it eomcs to a hoil stir
thin mush and cook ahout fifteen minutes.
for six persons,
delidous.-:\IRS.

the evening put a half a cupful of
Tn the morning put
of salt
in enough sifted graham flour to make a
This will make a sufl"ieient quantity
and when ('aten with sugar and l'ream it will be found \'en'
HOY W.\TEIDL\X ..
OATMEAL WITH DATES.--Cook

add one teaspoonful

oatmeal

in usual manner and about

fi\'e
in small pil'ces; servc with cream

minutes hefore serving add stoned dates, cut
and sugar.-l\IRS.

FRED WHEELER

JOHNNY CAKE.-One
four

one pint huttermilk,
("upful .\ ristos floul', nne tenspoonful

tahlespoonfuls

egg, one teaspoonful

salt,
shorteninl!",

sUl!"ar,
two tablespoonfuls
two cups corn meal, onc

soda.-:\IRS.

CLA YTOX DEA KE.
l'gg, one cupful graham flour, one-half

(~upful
enou/!h sweet milk to make a
DANIEL S:\IITI-1.

I"em tins.-l\InS.

floul', two teaspo ..nfuls haking powder,

rolled \'ery fine, make this in a loaf,

fry in hot hutter on hoth sides a golden hrown.-l\lnS.

till <luite thick; while warm
let stand till cold,
DANIEL

two cupfuls oatmeal

GRAHAM GEMS.-One

.\ristos
thin hatter;

hake in huttered
FRIED OATMEAL.-Boil

add twelve ('fackers
cut
ti:\IITH.

in sliccs;

JOHNNY CAKE.-One-third

cupful

"gg, on(~ (~upful huttermilk,
meal, one l'upful Adstos
:IIltl soda,

then the ('orn meal and f10ur.--l\IRS. C. H. CHAPIN.

flour; mix egg. sugar, and hutter

thoroughly,

one teaspoonful

sugar, one tahlespoonful
three-fourths

soda,

hutter,
cupful

one
corn
add milk

JOHNNY CAKE.-One

flour, one teaspoonful
spoonfuls
,>I" neam,

of
tea-
sugar, one teaspoonful of salt, shortening the size of an egg or a cup
and one (~gg.

(~upful ('orn meal, one and one-half
of haking powder,

l\Ioisten with sour milk.-MRS.

of soda, one teaspoonful

FRANK CRAXE.

cupfuls
three

cupfuls of huttermilk,

three.fourths
of SUll"ar,one e/!/!, one-third Aristos

hakin/! powder and a s('ant

teaspoonful

of a 'cupful of
flour and two-
soda, salt.

JOHNNY CAKE.-Two

two tahlespoonfuls

,'ream,
thirds meal, fine teaspoonful
:\IHS. Wl\I. TAIT.

JOHNNY CAKE.-One

fills eorn meal, one und one-half cupfllis Aristos flour,
hutterlllilk-a
"'ltl a little salt.-:\I1SS

CARRIE S. THAYER.

little shortening

if sour milk is used-two

egg, onc-hllif

('upiul

sugar,

fine and one-11Il1fcup-
two cupfuls sour milk or
soda,

teaspoonfuls

JOHNNY CAKE.-One

one teaspoonful

.\ristos

e~It, one-half cupful

soda, a little salt, scant one-half cupful

sugar, one and one-half cup-
short-

flour

:I1lt1 two cupfuls

corn meal,

sifted.-l\JRS.

fuls huttermilk,
<,ning, one (~upful
T. R. C.

JOHNNY CAKE.-One

salt,
one and one-hllif ('upfuls sweet milk, two cupfuls Aristos flour, one cupful meal,
three t..aspoonfuls hllking powder,
two tablespoonfuls melted shortenin!!: hakc
in a I]uh-k o\'en:

cupful SUllllr, one teaspoonful

j:(ootl~or gems, too.-~IRS.

CLA YTOX DEA fiE.

egg, one-half

WHOLE WHEAT MUFFINS.-Two-thirds

('lIpfllls SOliI' milk or buttermilk
shorteninp:,

cupful Aristos

flour, nnl' and
flour, one-half cupful brown sUll"ar,onc ell"It,nne
(if SOliI' milk is USl'tI threc
shortenin!!"), onc

two tahlespoonfuls
This amnunt makes tw('h'e muft'ins.-

if buttermilk
soda.

salt, nne teaspnonful

4IIlt'-half cupfuls whole wheat
and one-follrth
tahlespoonfuls
t,'aspoonflll
:\IHS.. JOHX :\IUXX.
-,"!!";, 1', one tellspoonfnl
'('"'I'~'nl sllnr'llIilk,
flonr; hake oue-half honr.-:\IHS.

JOHNNY CAKE.-Crealll

salt, add one I)('atcn ell"/!.one le,-el teaspoonful

two tublt>spoonfuls

two tablcspoonfnls
soda, one
cnpfuls eorn Illcal, onc-half cnpful Aristos

lard,

one and one-half

XATH1\X BROKA'\'.

SALEM COOK BOOK

of

~

to

X

"'1I__~.:.
I
!

BY USING

lI_~_C1_~_ll_ll_O_Q_~.ll_ll_lI_l2~

.:• .-.o_lI_tJ_ll_lI_~lI_~
I
.

IilOOC~ilOOCilOOCX:leCXX&~
I
II THOROUGHLY RELIABLE ~ I
I~ THE BEST RESULTS ARE OBTAINED
I
~~C
11 B k'
~
a er.s
X I
II
~l
I hocolate ~!
xl
X
~
Ice CreamiJ Sauces, X
~

(Blue Wrapp«:r. Yellow Label)
In making Cakes, Pies. Puddings,

is
g

jX

"La Delle Chocolati<>r<,." X~I

Frosting,
Fudges, Hot B!1d Cold Drinks
For more than 143 years
this
chocolate has been lee standard
for purity,
flavor
delicacy
and uniform quality.
S7 Highest Awards i:1

ii
I
I BeRt.tend
as Walter Baker & Co. Ltd.
R leteblislled 1780
DORCt1~ST~R. MASS.
XXXXXXXXXXXXXXXXXXXXXXXX

The
trnde-mark,
A beautifully
on every genuine
illustrated
fu.
Home Made Candies and Dainty Dishes
Eent

Il("J:c

~

~X
ij
sa

free. Drop a Postal

f:tropo ac:d America

V. S."l'a~ 011I00

new recipes

package.

booklet

of

I
I

;
,

....

.._.....=======''''~n-==:>ft'~'''~'''
clIpflll

SALEM COOK BOOK

-- =~====-"""',"",=",",<=_=.:=:::D=
,'upful
hran,

one

(lIpfp]
liHi

BRAN G.EMS,,-One
,.,.l~,_ :'oms.
l'ljJk,
two
GRAHAM GEMS.-T\\"o

t:lblec,poc.nt',d
IIEnSCHEI.

... Illolasses,
:'oil':-;:-;.

e;!g:, one
two

tcasp:'onfliis

cupfuls

!!"rahalll

one-half

cupful,

flour,
salt,

eupflll

one-half
tablesp()('nfuls
in huttered

sweet
hrown

/!,elll tins.-:'oIHS.

III ilk, one
two
I'u;.:ar,
:'oIATTIIE"-

teaspoonful
table'poollfuls

one
la~d
KXOWI.i::;,

SPONGE

CAKE GEMS.-.On2

<.'lIpful

.\ ristos

two

meal,
spoonful
in g-em pans.-:'oIHS,

tablespoonfuls
soda dissol\'ed

C.

melted

butt'.;"

oll('-third

in one CUi 1".:1huttl'n
:'oJ. CH ..\! :' .

te'''poonful
i Tlfter,
(I'

.'
: l!p:ul

.. : Cllle-half
su;.,-a;',

..ilk, white

(Ofolle e.!!:;!,he ten:

-nu '.

'1r milk,
tl);'e<
!: 1",],1'

:':tlt

Cl11 ul

(orn
, I "- I I i ,..a-
l)'lke

==-==~

~H

.\ri,(."
hakin._"

tl
.Hh del',

'II', olle
a

DELICATE

t.wo tablespoonfuls
l!:raham flllIlr,
:\IHS. CLXYTOX

two

MUFFINS.--'l\\'o

MUFFINS

su;!ar, OIH' cllpful
teaspoonfuls
DE ..\KI-:.

h::kiu'!

OR GEMS.-One
~'\I'I'c:t

loilk,

powder;

eJ!/l'. 011('

tahlesp(

t,\.o cupful'
bake

ill b.-t~~I'cd

.\ri,tn,

'11"\,1

bl,tter,
,'r

tl,,"~.

/.C,'1lI

:IIS,-

powder,
milk
minlltes

one tablespoonful

cupfuls

of
of su;!ar,

\ristos
and a little

Hou\',

salt.

two

to m:1ke one :1nll one-thinl

cupfuls

and stir

into

teasl""'lIful:

'" killg:
Beat Oil" eg;!, "dd en"ug:h
tl1<' aho\'e.
fifteen

I\::k,"

<'t

in hot o\'en.-:'oIISS

1-:2\1:\1:\

MUFFINS.-One-half

and one-h,df
fills of 1-::1';"'" pn,'(IP;',

"lIpfnls

h:UFFlNS,-Small

cream these

eup

,'uJ!ar,

of sweet milk,

('ne e;r,! hcr.:"n
nne-half
to;.rether:

teael!pful
then

,fOXES.
three

1\'.-0 ('lIpfllls
and pllt

tablespoonfuls
,\ristos

of
in Inst.-:\IHS,
one or

of bllttcr,

add a little

salt,

Illelted
flour,

butter,

one

two teaspoon-

O. WESTF.\I.L.

two tablespoon
milk,

one teacupflll

fills
two
powder

two ('lIpfuls
last;
bake

of Aristos
in a hot oYen.-i\IHS.
WHOLE WHEAT MUFFINS.-Om'
one and one

flont",

blltter,
one

and

one-half

two heapin;.r

teaspoonfllis

of bakin!!

GI.EX WI'IITT.\KEH.
ellpflll

e;!;.r, olle-half

fourth
ellpfllis whole wheat

50111' milk,
flollr,

l'Upfllls

su:rar,

f,)'!r

table-
two thirds Cllp-
tea-

le\'el

one

of Sll;!ar:
cggs,
lidded

one teaspoonflll
MUFFINS
one eupflll

slIlt.-:\IHS.

"'.

II. TOl'SEY.
amI

WITHOUT

..\ristos

flollr.

EGGS.-One
one

teaspoonflll

one-fonrth

"upfnls

soda, Ollt'

t"'hpoonfnl

cllpful

sour milk,

one
amount makes
CORN MUFFINS.-One-half

nine mllfl'ins,--:'oIHS.

!'npflll
two e;.r;!s, two teaspoon

sweet milk,

olH'-half

ellpflll molass"s,
CI.,\YTO\,""
hut;

'r,

,\ristos

flollr,

flUe-half

('lIpflll

CLAYTOX DE.\KK

BAKING

POWDER

('orn
.
Three

ellpflll
ellpfllls
tins.-:UHS.

on~ tablespoon;
11:.\1\:1-:.

I

lard.

olll".llIllf

ellpflll

SIl,ZIr, one

fills bakin;!" ]ltl,,-'der, one nl1ll nnl'.half

nil:

I.

salt;

hake

in hlitterl'd

;!em

BISCUITS.-
three

len'l

('liPS of
teasp,'ollfuls

,\ )'jd,'s

flour,

ont'-follrth

of bakin;!

puwder,

shortening,
flonr,

bakin;!
t1wn mix

puwder
to

flollr,

a stiff
(l\'en the better.
Xe\'cr
and ro]!' Ii;.rhtly, Cllt with

anll

sni

th" '" ti"'""
11011;;' with milk.
knead
bis(',dt

hakin;!
elltter

work
The

one
tilt' short-
".. itn the
press
flllkk

puwder
an,1 bake

bbl.'uit,
in :J

flollr,

spoonfllis melted
fill
spoonful

J\ristos

wda,
GRAHAM
;.rraham flour,
salt,
This

into

ellpful
Sift

to one-half
('Ill' of milk,
enin;.r
hiseuits
dough
oven.-COXTHIRUTED.

the
into shape

enter

the

one-half
one

S\Het milk,
sifted with
salt.-M.
can,
FRITTERS,-On('
of baking

!'poonful
spoon
JIRS. W~r. TAIT.

fry'

and

T. R.

in Iwt

GRAHAM WAFERS.-Ollt,

cllpflll

hlltt('r

and IIIH'-half
and lard mixed,

('lIpfllls whit"

SII;!ar, on,'

ollt'-half

"lIpl"lIl

rounded

tt'aspoonflll

sodll,

:\Iix in "II

till'

;.rrahalll Hour

('upflll
,\risto ... flollr
you

of

powlIer;

cllpfnl

sweet milk,
stir with Aristos
;.rl'l'nse tll a Ii;.rhl hrowlI;

t';.r!!', a Iittl,'
"ill

two
flour
IInti!
SeTVt' \\al'lll

snIt;
it
dmp
"ith maple

nne
tea-
fmm a
sYTII~'.-

,;0

SALEM COOK BOOK

__ lI_lI_lI_ll_~oc,IID~~~~

••• '~I_D_I~

_llAA>O_'_'~Q_IJ~lI

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For Mother and Daughter

0

•••

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Hutzel's I

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ANN ARBOR

B. E. Muehlig

Dry Goods and Notions

WE INV1TE INSPECTION

t 126 South Main St ..

A
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.. -'_I_II_'_'_~~o,..lI_I""'I"'IJ"C_"_~Il'~o.-~~~1

Ann Arbor,

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SALEM COOK BOOK

5T

BANANA
onc-half

FRITTERS.--:\Iake
inch thkk:
with a little

auout
the hananas
111' e,,,'h sliee of hanana with
sugar

lemon

over

any preferred

fritter

uatter,

Sliee banana!'oo

dip into the batter

and fry in hot

lard,

or orange

juice will
of

imIHO\'C the
the hatter.

a spoonful

ahout

Sprinkling'
Take
powderc(l

llanlr.
Sift

them and sen'e with syrup,
making
hreaking

CAKE.-When
li!!ht. Without
on the hoard

save out a little

of

the dough

hread
thc~ lightness

any
or c'ut

IIHlI't~ than

in sl)uares.

and Cllt out with a cutter,

pan and bmwll
These

are' d('lkious

hoth sides of cakes.

They are

sen'l'd with

honey

or

syrup.-l\IHS.

and
necessary
1.lan'
e\'en better

BAPTIST
let
\"'ry
,:!et
turn earefully
hot
fat
cooked
('1..\ YTOX \)[':A KE.

in the frying
in deep
fat.

GRAHAM

CRACKERS.-One-half
tablespoonfuls
of

('upful
swed milk,

of
one

sugar,
teasponnful

one-half

of

c'upful
soda,

of
am!

livc

flour

('nolllgh to roll

SODA BISCUIT.-Sift

\'t'ry thin.-:\!HS.
one level

Wl\I. TAIT.

teaspoonful

soda

and one

hakin;!
,'upful

powder with
l)uart
lard: work the lard well
to make
that

a dough

one

of Aristos
thwugh
c~an be easily moulded

flour,
the flour

add a little
and add just
on the

grease

tops with butter.-CO:-;THIHUTED,

roundin;!
salt

tea-
and
enoujrh
board.

;.hortenin;!.
/l'rahalll

spoonful
olll'-half
thiek
noli

,'"lr milk
"ut
and c'ut, when haked,
RICE CROQUETTES.--One

dry, nllC le''''I)(Ionful
to spl'l,ad
"nth

add a little milk.
se I'\"" with maple

sides:

salt,

quart

boiled

rice that

has been cooked

three

c'gjrS heaten

into the rice.

,If not moist

Drop on hot hutterI'd
syrup.-:\I

ItS.

\\,:\{, S. THO)II'SO:-;.

griddle,

fry light

browlI

quite
enough
on

-

SANDWICHES -

RIBBON

SANDWICHES.-Cut

ineh thkk.

"lle-'1ua rter

ahout
to l'Ilt:esc and white hrt:ad with butt.,r:
fin
arc'
one-half

Put
sliees.
hoWl'. Cut

damp
the same

l'ioth

Cut olf

ar.nund

jrraham hread

slices of
('rusts,
put

sikes

spread

sanlt~ and

tngether
keep

and white

hread
graham bn'ad with pimen-
tllt:re
abnut

alterlHI~dy
under
CIIAS. KI';:-;SI.EH.

pressure

until

as a loaf of hread.-:\IHS.

LETTUCE

SANDWICHES.-Sllrl'ad

slic'c,s of whole wheat

"n a Il'ltuee

leaf and SOIlIl' of

the High Art Salad Dressing.-H.

tel'. put

CHEESE

AND WALNUT

SANDWICHES.-One-half

poulld En;rlish walnut meats,

nm'.fourth

teasponnful

pound
salt

these

Put
enollllL'h to spread;

throulL'h a food ehopper;

mix with any

pllt betwe(,n

thinly

s\ic~ed hrellll.-G.

('heese,

hread with hut-
U. C.
nne-
of
I-\'ooc!salad
F. I..

and a dash

SANDWICH
"oil ..d c';rl-\'S,one fourth
,'hc'c'st,.
sugar ancl Aristos flour, Boil until

FILLING.-Two
p.. und grated
.. 1' OIlt. ";!jl,

one teaspoonful

onion jui('e,

dn'ssinj!

:\Iake"

one-half
thick

th .. roujlhly

tOj!ether.

in j!lass jars.
('001 it will kcep for wCl'ks.--:\IHS.

Put

-e 111II' Hndy

the whites

EGG SANDWICHES.-

thl' y ..lks very
IIutter
(If un'ad
put

as

lim';

then mix yolks
IInd lI1l1ish-n with mlly .. nnaise
spread

thin

as p ..ssihle,
and ('nt

and whites,
"I' any
c'\'I'nly

in slluares,

..blonj!s,

sweet

peppers

or paprika,

and Cj!gs,

cheese;
.. ne-half

,'h ..p peppers
"upful

teasp .... nful
IInd p ..ur Olver nther

vinegllr,

one-half
slllt, nnc tablt,-
inJ!red-
Dilute with a little milk
EH:\IA I.A:-;I<; SOPEH.
lIlash
and
s\iC('S

CIL'IL'S;
pellpc'r

season with

of hllrd boiled
salt,
;!(wd Slllllli dressinj!.
".m! sparinlL'ly with

Cut
tilt' mixturl';
C. n.

"I' trianl-\'Ies.-I'.

fourth
('ayeIHw peppc'r.
dl'l'"in;!

IIntil

soft
EVER READY

two hard
lIIi~; "ith
('ul'ful water,
~I'..onful
ients
whcn Ill'ecll'c!. If kept

and ~tir

t"jl..tJ ... r in pairs
PEANUT
and
sh,'lIs
dr(.s-inj!

thl'
salad
1..~I'lI,..r,-P, C. n.

SANDWICHES.-Ollt'
red skins:
nut
t .. sJH('ad

put
the mixture

pint

.. f

freshly

r.. "stc'd

peanuts;

relllll\'C'

IIII'ats

thr"ul-\'h a f..od c'hopper,

on thin

silt-c's of hread,

add sulfi,'ient

ancI press

thesc'

CALEi\I COOK BOOK

BAKED BEAN SANDWICHES.-:\Iash

with mustard
may he addc'd

spread

and
if desired.-CO:-\TIUBUTI';n.

hetween

hutt'~red

eold haked
hread,

Cdery

heans

\'cry

lea\'es

fine, season
fine

chopped

PHILADELPHIA
cheese mixed with
per

SANDWICHES.-One

('anned

Spanish

)H'ppers,

is sutndent
Spread
SALMON SALAD FOR SANDWICHES.--One

for one ('ake of ehcesc.

until

fine;

add snlad dressing

until

it

sIkes

of hrc'ad.-:\IRS.

GII.BEHT

picees
uuttne(l

is thin enollgh
TIlO:\IPSO:-\.

of

cake
chopped
hetween

Philadelphia

fine.
thinly

One
sliced

eream
pep-

large

uread.

can of salmon,

to spread

and pic'k to
on

e,-enly

-

CHEESE -

MACARONI

AND CHEESE.-Cook

ma('amlll

III hoilin!!

tw('nty minutes.

uSHally ahout
haking
hutter,

tender.
greased
('heese.
IIHlII~' layns
heat
whole.
have
Top
III'ur.-:\I1tS. FHEl> WHEELEH.

as desired
it quite moist.

dish put
salt, pepper

a layer of

thcn

the hot

(Be sure

IUllellroni, a layer
fine ('racker

to keep water
of
(~rulllhs. Make

and a sprinklin/C of

o Ill' eg/C, mix with milk and
laycr

to he eral'ker

('rumbs.

ulltir
water
hoilin/C).
In a
[l'rated or slice(}
liS
over
the
one-half

pour
Bake

MACARONI

srlltcd water
cheese
milk.

'lIId macaroni;
Co\'er

until

serlson with

and bake~ then

remove

AND CHEESE.-Break
tender;

drain;

put

alternate

IIlal'amni
layers
and

in small pieces
of erllekcr
pcpp,~r;

nearly

erlllllh:"

and eook in
grate()
('o\'~r with

,JOIl~

,\SPI.I~.

hutter.
('o"er
onion.

salt
and hrown.-:\IltS.
sliee and

the
onion,
fry with
'Yhile
is ('ooking,
th:.'
the end of an hour. put
three-quarters
an

of

fry in a little
add

butter.
one

qllart
up uHll'arolli

then
hreak
the two to!!ether,
:'liltS.
hour.

-

Add
of
and
('o"er
FUEl)

ITALIAN MACARONI.-One

beef

o!' chopped

one pound
tOllllltC"'.s and simmer
boil.
with
Will

ahout
hre'lI]
EI.I-:IL

twenty minutes.
and

('I'lIIuhs

one hour.
At
hake

and

SPAGHETTI

AND CHEES:.-Cook

Bnil
onion.
~tir
in three
"nd olw-half
salt

six e!!!!s hard
trlhlespoonfnls
('upful
''I,ll pepper.-:'II
CHEES:

of
HS.

:\1. B.
SQUFFLS.-One-fourth

:\1.

!!rated ('heese;

three
and

nfnls huttl'r,

se,;son with

tahlesp(Il
milk;
mixed alld scalded milk j!radually.
fire, ad(l heaten
of
Pour
O\Tn.

rolks
into huttered

l'j!;!S.

S. n ..

salt

~er\'t'
CHEESE

at on('e.-:\1.
STRAWS.-To

flour

taste,
Aristlls
from the
thin as pie crust;
I1tes.--CO~TH
CHEESE

-jdes

to make

a still' doug-h:

of

the
cut

howl;
in strips

dust

III L'T ED.
FONDU.-Two

one ('upful

ful hutter,
Srl\t and cavenne.
cool
if
tOll
toast.-

thil'k
~1. S. H..

'1uickl~:; when e1lees!'

add more milk.

fine hread
:\Ielt butter.

two tahlespoonfuls

melted

hutte'r.

thn'f'

one
and slil-e len!!thwise;
of

('upflll
one
flour eremued with three
l'ook live minutes

with

one
spa!!hetti
nf
llIilk,
pint
of milk;
tahlespoonfuls
of hutter
rlnd adll e;!:;!s, spag-hetti,

heat

('upful

g-rated

eheesl',

tahlespoonfuls

('ayenne.

.\ristos

:\Ielt
then salt,

huller,
('ay,'nne

of eg-j!s. Cool

baking- dish:

the mixture
hake

flour, one-half
add
floilr
and cheese.

Itemo\"
and fold in the heatt'n
ahout

tWl'nt~' minutes

three

e/!/!:"

cupful

two
s('ailled
and wh~n well
from
\I'hite~
in slow

one l'upful

I!l'Hted l'heese

ad,\

tahlcspooufuls
until

luix with a fork
a nHluldinir

hoa rll ~l'ith n;lI;r,

olle-foul'lh

ineh wide,

and hake

and flepp,'r

salt
to
"I' l'old wat.~ ... and
to cleave
ulltil
as
tl'n min-

stitT ellllug-il
roll
ahout

('upfuls

('rlllllhs, OIW cupful milk,
adll hread

g-rall'lI C'lH'f'se, two e!!I!S, one tahlespoon-
season with Illustard.
ami
('ook 10~l!er;
OIl

If 'thin,
of hatter.

eonsist('!H'\'

('flllllhs

1)(' the

('heese

Serve

'I\ilk

then

anll

is lu~lte'(I. add the heaten C')l'lf.

Shollid

SALEM COOK BOOK

Phone 71

T--';~._'-'-'-'-'-'-'-~~;'~-~;';~;'-'-.:i
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I
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A. E. HOLLOWAY

Rex a 11 S tor eJ

i The

GROCER

SOUTH LYON.

-

MICHIGAN

53

I
I

,

Drugs
Stationery
...\.D. S. and ,--
Hess Remedies
Lyon,

South

B. W. TUTTLE

Pharmacist
Phone 183

Sundries
Kodaks

Candies

School Supplies

Michigan

---H-a-st-in-g--s-&-p-ra-s-il---l

'~

FloriSts'~

.....

Our ,cut' Plowers Are Always Fresh .
We Specialize in Funeral Designs

,

Phon ~No. 231

South Lyon, Mich.

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.:._~_~_.

I

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Marshall's Elevator

In-

-Dealers
Coal

_Wood

Feed

Phone 45
__ ..~

-'"__ .

.south Lyon

._._._._._

i
I
..........1_._.".-._ ....

D.....A.a_.:.,

SALEM COOK BOOK

••cSa.!Jft 2bit~ .Plowers"

, .. ..7fetae. , .

!Plymouth,

91Ilchigan

I

IDbr 'lymnut~ motor ~alrli

QIompauy
-

Lmcoln.!J"~

~

Fordsol\

CAAS-TlUJCXS -TRACTORS

Plyutl1ut~.

-:-

Always a Little More For a Little. Less

Martin's Dry Goods Store

AT

. PHONE44

Plymouth,

Michigan

ANN ARBOR
!Prosenls ...
For Women. Varied Selections
Everything

of
in Men's Accessories.

COMPLETE HOME ~'URNISHINGS

Distinctive Attire
Infants' Wear.

.:'_.

I----A__

J

__

..

•

_--...

•

•

_.

.-,_

...... _ ......__

.-.

•• :.

SAL':M COOK BOOK

.j.j

salted water,
in shape.

RICE AND CHEESE.-Boil
Drain
:llake
and two en~n tablespoon
in douhle

and
crealll

sa lice of

('lIpflll

tllrn

ont'

salt

I'llt

of

cold water

rice

tWt'nty millllte,

throll1!"h riet'

two cllpfllis

of milk,

fills of Aristo:,
smooth

IIntil

hoiler
of hllttt'red
sauce.
('nilllh:'

""er

:lIore

and cook
hakinl'" dish,
rice, cheese

top

and h,'b'

layer

spread
,'nd ert'am sallce
in slow o'en

or
perfect

<I"arts
I!rain
~i,,~ of
with little
Spread
of
~'heese, one-third
all
lIlinutes.-COXTH

l'lI'l!e walnllt,
ecld lIlilk.
rke
of
Sprinkle

is used.

layer

on hottonl
the crealll

brend
I BUTED.
DREAMS.-Cllt

hlltter

in fOllr
to keep each
the
flollr hle:](led
and erealll\'.
of ~'rnt~d
IInti]
twenty

and pepper,
slices
griddle

together,
until

','~i:lround
a 1!"t'nero:, ..; layer

dip

in ri:-h milk

!!oldcn

hrown:

of bread,

slices
of grated
thin
hot.--:\IHS.

or
sen-e

cheese
sweet

spl'ead with
thinly
fr.'

(or
erealll,
:'\l.\HY SEELEY

hlltter,
slked).
in hot

little

CHEESE
salt
1\
two
I'laee
hutter
on
II,\:lIII.'I'OX.

PIMENTO

CHEESE.-.'I'hree

hard

boiled

ep:gs, one medilllll

one pimento,
~'hecse
This

lIlakes

as

a little

there

is of

salt.
the

Chop the
other

above
in;rredients

lovely

samlwiche:'.-:\lHS.

cOlllhint'd,
ALLIE ACSTI:'>:.

\'t'ry line,

then

siud

onion,
ad(l as milch ;rrated
,'inep:ar.

lIloisten with

-' CAKES-

AR;.STOS
the

I'llp to snHloth

RULES.-.\Iways

the different

batter
hatter

kinds
(j.rriddle
(IlInff'ins).

oft'

the

top,
of dou!!h,
cakes).

USI'
four

Use

lIleaSllre Aristos

flollr after

hut

rlln it oft. with

a knife.-In

l'se one ('III' Adstos
Use two ClipS Aristos
thre(~ ('liPS Aristos
('UP" .\ristos
flour

flonr
to one

flollr
flour

to one

it

).fent'ra],

is :,ifted.

Xever
to
to one ('lip Iiqllid
to one Clip liquid
for
stiff

('liP liquid
for

cup liquid

jar
make
for
thin
for drop
soft
duuj.rh
~lollj.rh (pie
ANGEL

(cookies).
nust.)

FOOD.-Put

into

j.ro,J(1 si"ed

lIIixin~ buwl

the whites

of

ten eggs

of salt;
fh'c times; measure

read~'

of ej.rgs about
to a \'ery

sUj.rar SO the
sUj{ar
flour.

in until
Pour

O\'l'n,

Ha\'e

li\'e times,

'Ind a j.renertlllS pim'h
sUj.rar, sift
sift
heat whites
tartar
\'llnilla
.,f
fully
minutes
until

and heat
un the
ej.rp:s. Beat

in a uwderate

fold in the

cake
MOCK ANGEL
to hoiling

point.

heat
three
su~ar,
tillles.
Into
heaten well.
Do not
HA Y S.\ VERY.

j.rreasc

hakinj.r
teaspoonfuls
the ('upful
this pour
or beat
Do not
stir
the pan or
flavor

is cold.-~IRS.

FIlED WHEELI-:Il.
one ('upful

FOOD.-Sct

Into

a sifter

a scant
one-half
stiff

froth,

now take one and one
one cupful
le\'c]
(llsinp: a flnt wire

of pastry
teaspoonful

fOllrth

eups

flour

(less of Aristo:,
tartnr.

of erealll
heater),

of
sift

of g-ranulated
flour),

put
ducs

in th,' SUpll'
nut
is snlCluth and p:lossy,

in t'J""aln of
of
the whites
care-
n'Q'
forty
or
pau Cln ('ups or a fllunel
spout

with
then
thirty-liv"

hatter
an unj.rreaSt,(1 pan;
haked

teaspoonful

in ,'ontact

::nd onc

in\'ert

('onle

hake

extrad
the
into
""heu

:'>:OW

lIIilk in pan uf hClilinl! waler
(' pful

fluur,
sift

OIl<'
together

CIIH'

,\rhlCls
a piul'h Clf salt;

put
puwdcr,
of hot milk;
ej.r!;S into the mixture,
the

eake.

Bake

then

hut

in a ultlderHte

add the whites

of

f.. ld in eardully.
(l\'('n.-:\IHS.

and
ellpful
four
two ('jrjrS,

CAKE.-Whites

SUNSHINE
eupful

sUj.rar, one

of sHIt.
yolks
add ('reHuI.tartar

granulated

and a pineh
cake.
Beat
half,
about
tht'n
beatcn'

One
tartar
Angel
whites
]ightly,
the
SEELEY IL\:\f1LTOX.

yolks
at once. Will

oven

seven

of
small
,'upful A ristos

Sift, measure

and sct aside

of ej.r/!.'s thorollj.rhly

then

thorollj.rhly,
hake

add
thirty-five

ill

and

heat
the
to

the

el!j.rs and
yolk"
flour, Clue teas'HlOuful
and su:wr
heater,

flour

aft('r wasl:in!!
stift ..
""l'y
put
in tubl'
lIlinutcs,-)IHS.

uutil
flonr,
fifty

Stir

pan

.. f

fin'.
eream
as for
heat
in Sllp:;,r
In

and
:II \HY

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ifi

SALEM COOK BOOK

••• '~O~~_Il~a---A.D"D_J_O_01aWD_O

__ tl_U_Q""'Q_.j_~J.-.o~

John McCully

Boots

Shoes

NORTHViLLE.
i --------------

FILl\lS

c. !H. Jforton

!

DRUGS

liha !Hexedl Siora
Visit the Sweet Shop

91llchlgan

9/orthlllllOJ

PALACE MARKET

A. C. BALDEN, Proprietor

Phone 169

NORTHVILLE,

MICH.

----------------i

.'
Rubbers

.:.

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MICHIGAN I
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KODAKS I
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STATIONERY

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"ElrdriCllUu at
--
----

-
... -

~

lJl1ur

....,

-Srr&icr

v

PHONE. SHOP. 137

PHONE. RES 136

.........

_.AI

•

..r ......

IiI"iI" _1-..J .....__ ..;_,......

•

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SALEM COOK BOOK

57

MOCK ANGEL
<:1 piul

su;rar,

one

FOOD.-Heat

to hoiling
Aristos

large
and sift
of

cupful
five times;
three

then

eggs heaten

of salt

smooth; whites

Do not grease

tin or

flour

three

Into sifter

teaspoonfuls

put
one cupful milk.
flour,
haking
add hoiling milk to dry mixture
fold
IXEZ

stiff, very carefull~'

slowl~'.-MISS

cake;

hake

very

one
powder.
and stir
e);;rs into
"'HITE~I:\X.

pinch
till

hatter.

MOCK ANGEL
in!!),
three
(lne el,pful
Flavor.
ASI'I I~-.

It will

FOOD.-One

cupful

sugar,

one cupful

,\ristos

flour

teaspoonfuls

level
scaldin!! milk to the mixture,

baking

powder,

look a very thin hatter.

salt.

Stir

this

lastly
Do not grease

the beaten whites

cake

together
of
tin.-~IHS

(heap-
then
add
two eggs.
.• /OH:-:

CHOCOLATE

hutter,

three

LAYER
e!!gs,

CAKE.-Two

three-fourths

(',- (;',

fill up with hoiling water

and let cool, one teaspoonful

l'upfll
ful
eupfuls

\ristos

!lour.-~IHS.
CHOCOLATE

LAYER

HEHSCHEL

CAKE.-One

one-half
two

soda,

cupful
e!!gs,

sour milk,
squares

two

eream,
the

sugar
eICgs well and add;

hutter;

and

put
grate

,nful

hutter,

(,\lpful
tea,!,(
/,rbt(.s
and
half
ten ",inutes.-~IHS.

flour,

hutter:
cup hoilinA' water O\'er

heat

it and

let cook
Jo:TT1\ ~ld..\L"GI-ILIN,
CAKE.-One-half
and

light,

one

cupfuls

brown

sugar,

three-fourth~

cupful

sour milk,

three-fourths

cup-
soda and three

~lUXX.
and one-half
one-half
Baker's
soda

cupfuls

sugar,

hoiling water,

cupful
chocolate,
i:1 sour milk,

two

cups

one-half
one
sifted
: :ld to sugar'
pour
onc-
and heat

or cut

up chocolate,

until

thick; mix iu flour

sUg'ar. one-half
dis.,,,heo
(,lIpfu~ hrown
l'I1\""'];
Ie ami
KER.

on('-h,,~f
soda.
one
HERSCHEL

three

hnttn,
three-fourth"
onl'
!-oh.

t ••, sp,wnful
"Hla

t't

CREAM CHOCOLATE
heaten
teaspoonfuls

of
two le\'el

two eggs,

two eggs,

heaten

yolks
flour,
of
watt'f:
e!r:!".
S,\ YERY.

then
Bake

dry;
sifted with

hakinA' powder,
cream the butter;

cupful
sugar,
and
tOl!ether with chocolate

one-half
add
the
powder,

the baking

and put

flour

the
in two layers,

cupful
three-fourths

hutter,

cupfuls

one cupful

SUA'"r.

sifted Aristo~
cold water, whites
and
~'olks of eggs
the whites
of
n.\ Y

lastly
filling.-MRS.

CHOCOLATE

LOAF OR LAYER

cupful
in hot water,

butter,
two l'u}lfuls

one-half

.\ristos

SUA'ar, one-half
add to hatter;

(,lIpflll milk,

bake

in loaf or

CAKE.-Two

l,upful
sweet milk, one teaspoonful

eA'A's, one

cupful

hrown
soda

cook yolks of eggs,
flour;
one
l'upful
larers.-~IRS.

Baker's

two-thirds

unsweet

cned

GLEX "'HITT.\-

CHOCOLATr:

cupful

LOAF.-One
eoeoll dissoJ\'ed

<:upflll SUA'ar, one cupflll
boilinl-( water,
in a little
cnpfnls

and one-half

t .....o eggs.

sour cream,
one
Aristos

le\'el

teaspoonfnl
flour.-;:\IHS.

teaspoonful
~lUXX.

and one

salt
~IHS.

,J. B, BH.\DLEY.

CHOCOLATE

CAKE..-Two

('upfuls

hrown

snl-(ar,

e~gs, one-fourth
l'upful
('Ot'oa,

l'upful

hot water,

three

thn'('

('npfuls

.\ristos

flour,

three-fourths
<:upful
teaspoonful

fonrths
on"

the hot water

in the COCoa and let cool.

Pour

nlllilla.
in a little
FOOD CAKE.-

hot watl'r

and add last:-
Two "P'g'S, one-half

('upful milk.
the

proper

('onsi"tl'm'y,

two

tah!l:spoonfuls

~IHS. HI"I'II
cupful

hutter,
('o('oa.
teaspoonful

onc

DEVIL'S
].fu\';
,
!lour

hilI'
.\ri,'("
IIElu rltT S)IITII.

su!!ar.
to make

one

l'upful
sour milk,
soda.
Dis-
~IUXX NOEL.
one
and one-
IIse sufficient
soda,-:\IHS.

DEVIL'S

,ful
ful
'wo

h.llf
te'''l'
wattr,
W}J. GYDE,

FOOD CAKE.

0111' and onc-half

cupfuls

su~ar,

huttel',
,'anilla,
and

onc-half
one-fourth

('upflll

sour milk.
('Ol'oa

l'1II'ful

one
in three

teaspoon fill cinnamon,

tahlespoonfuls

one-half

l'lIpfuls

.\rist,!,

flollr,

one

teaspoonful

two e/!/ls, on('-
one
hoilillfl

soda.-l\IRS.

SALEM COOK BOOK

il_-~h...4-~_D_-lI-_lI_11_lI_a"'D~lI

__ lI_lI_11_Q_-ll_lI_lI_11_a~.:.

h.......U..... _
Your Mail Box Is Your Bank
iI Although you may live miles from town, your bank is no farther
i

58
.:.1_
I
t

away than your mail box

i

Almost every form of banking can be done by mail. Whenever
you have need of the services of a bank and are unable to come
to town, just drop us a line telling us what you want and w~'11

take care of your business for you

i Our efficient service and the United States Mail make banking
i

easy, convenient and safe

The Plymouth United Savings Bank

Capital, Surplus and Profits over $225,000.00.

Resources over $1,700,000.00

I

ARNOLD.& COMPANY

Known as a Reliable

Je\velry Store for

over 50 years

The proper place to

purchase your Dia-
mond, your Wedding
ring and silverware

A eOlllplete Optil'ul Dppal't,mcllt
this store is at ~'ollr sCITil'e

ill

220 Main St.

........

I~.

~

~1I

_

Ann Arbor

Ir-._

.""
•

SALEM COOK BOOK

APPLE

SAUC:

CAKE.-One

large Cllpflll Sllg-ar, one-half
teaspoon
cinnamon,
(}I,E:-';-:-';- WIIlTT1\KEH,

soda,

fill

and one-half
1'111'1'111shortenin!!"

I'lo\'es

al~d nlltluel!,

I'lIpfllls
two

SOliI' apple
cllpfllls Aristos
handflll

of

Sall('t',
flollr,

raisins.-:\IHS.

.;9

one
one

APPLE

SAUCE
ful Sllg-ar, shortening
,~poonfllis
if desired,-~mS.

soda,

one

APPLE

SAUCE

ROY \L\TEIDL\:-';-.
CAKE,--Ont'-half

CAKE.-One
and one-half
si~e of an 1'!!,V:,two heaping-
teaspoon

1'111einnarllon,

('lIpfllls
l'upfllis

apple
,\ristos

sallee,
flollr,

one-half

teasJloonfll1

I'lo\'('s:

one I'lIp-
two tea-
frllit

('111'1'111shortening-,

one

one

two

one-half

Scant
l'innalllon,
sallee,
together
Dissol\'e
ing- it o\'er
<.'111':add
in rather
"scd.-:\IHS.

teaspoonflll
three
01'
one teaspoon
fill soda,
shortening'
soda with

salt,
one-follrth
dashes
nlltmeg-,
one
and three-follrths
and Sll;:ar,
add
a little
hot water
inl"redients
already
he:otinv: wdl
and
Caratuel
HOBEHT noss.
SAUCE

mixe(!.
then
add
frosling'

this,
shallow pan.

salt
and
and stir

CAK -:.-One

the
adds

APPLE

the

teaspoon
ellpflll

spit'es
that
It will
tiollr.
to the

fill

I'lon's,

ont'

raisins,

one
.\ristos

eupfllls

heatin;! well,
apple
into
foalll
lip 'IIHI

the

:\Iakes
l'akt, ..

a fine eake

\n~

I'lIpflll

teaspoon

slIl!'ar.
fill
eupflll
apple
ti'tllr. Cream
thell
raisins.
;;;llll't', hold-,
rnn
the
hak ..d
kind ("III he

0\'('1'

filII

in whit'h

howl
sligar,
one-follrth
Il.'ether, add two l'lIpfllls Aristos

cllpflll
tcaspoi)nflll

one-half

dissol\'e

hll'ter,
cinnamon,

two

,'otree
teaspoonfuls
I'lIpflll
one
,"w-follrth

enpful

of hot

apple

sallce

raisins,

one-half

soda, mix thoroul!'hl~'.
ellpflll
elo\'es:
,\HCHl]';

teaspoonflll

t>r

slllall
('upful
one
nllt meats.
stir
to-

all
I,EBH.

11'1111',pinl'h of salt.-:\IHS,

APPLE

SAUCE

pllt

in the

salll'e while

CAKE.-'l'hr<.t,
it
eal'h of hakinl!'

is hot:

ellpflll,

110111',one teaspoonful

of "pple

Salll'e,
slwrtenin;!,

three

teaspoonflll»

~Olll' cllpfllis

on~ "III'

of Sll!!,ar, one 1'111'1'111of

if d("ired.-:\IHS,

to!!,dht'r

po\\'(h~r,

l'innalllon,
olle

raisins,

I'lo\'es,

('lIpful

II. II.

:'\.
ont' 1'111'1'111slIg-ar and S(,,,"t
of

l'innalllOll,

and

half

hl'al

teaspoonflll

(,lIld Sllllr appll'
ill whit'h

t'al'h

l'lo\'es
Si""'e,
one-half
has ht't'n sifh'd

('111'1'111('llOppe(1 raisins:
~tl(la.-:\I
lint'

teaspollnflll

of
allsp;('"
('lll'rnnt~.

('lIpflll
in thlll'-
add
n:-;.

"oda,
Aristos
or
one

I'lIpfnls

two

nlltnll'g-;
('lIpf .. 1 of nllts
APPLE
1)lItter.
,"ld
ollp:hly
one
two ('lIpfllls
lM:-';-IEL S)llTH.

CAKE.-Cream
om'-half
('lIpflll
,\ ristos

flollr

SAUCE CAKE.-:r\lll
hllttl'r

or

APPLE
('Ilpf'"
t WIl k\'el

lard,
tt'a~pllonfllls

'half
stir
IIltlll,
lellsp(l(/llfl/l
ORIEl)
CAKe'
('111'1'11SIl;<'<Ir,one (,lIpflll

t""SIH>lIllflll
'"1'< lev "I
",,/t
if
APPLE

I:ml

line I'lIpl'lIl
stllla

all"pi •.t.,
is IISt'(I.-.:\IIlS.

sllak

MOLASSES
("'pful
tWIl

"II"-h,'/f
...."isins
tt'"sl'"llllful

apples,

ehllP fine and ('''"k
LAyr-R
CAKE.-One
Ihre(,.f(/lIrlhs
lIIolasst's.
l'!!,g-s. line-half
teaspllonful
('innalll"n.-:\IHS,

.\RC'llIE

"nl'
/lilliI':

('lIpfllls

.\ristlls

"'ltlppt~1I

ill appl.,
011<'

salll'C,
k\'t'l

flllllr, one (,lIpfnl
two (,lIpfllls
I'aisills,
lt~vel
tWtl
tt'aSp(H>llflll

teasp"llllfllis
Illltllll'.!!,

slI)!ar,
aPI'II'

1I1l1'-
sail"".
('irllla-
tlllt,-I..,lf

.-Two

hillier,

(,lIpfllls
tWIl

1-11';:-';-11"1'

\\'HlTT.\KEB.
(lilt'

drit,t1 apples,

teaspollnfllls

soda,

sllkes,

('111'1'111lllolasses.
.\risills
S:\IITII.

anl!

IlEHln;HT

tIIlt'-half
lIIi1k, "'II'
"lIpfllls

('lIpflll

hlltt( .•.•
('111'1'111c1IOJlJll'''
fllllll', <llle

.\rbt..s

in IIIlllasst's.--)IHS.
Sll!!,"r.

ellpflll

('lIpflll
soda

ill
KERR,

sweet
Iwo

MOLASSES
Ill' hlltter,

LAYER

CAKE,-One

two

eg-!!,s, San'

wilh /t'II/(/II. Orw-hlllf
"",'h

of S(1I1a anll

I'inp:~r,

('111'

('lIpflll

of white

the whitt-
('ll\'h of
Iwo ellpfllls

of one
lmtlermilk

sug-ar,
plain

fill'

of

sifholl

.\ristlls

tWIl
hllill"]

tahlesp""ll-
frllstin~
tea-
:\IH:-;,

.•. mil'

H"lIr.,

amI

lflolll."t'

fills
/I"n,r('tI
spoonflll
E\'ERETT

I.i\H:'\ED.

MOLASSES

tt'aslwonflll
J\rbtlls

hlltl.'r,
salt

flllllr,

CAKE.-Ont'

onl'
anti

I'llpflll
/1" .... 1'.

('111'1'111nlOlasst's, Oil<' ('lIpflll SII;!ar.
hllttt~rlllilk.
:lrltS .

two It'asp.Hlllfll],

ASP!.l:'\".

.JOIl~

()Th' (';!:!, Illl'~

SIl(I.., tl".,.,

(,llpfllls

SALEM COOK BOOK

_._._._._.roo ....,..._._._, __ ,_._ ... _",
i.
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Built
on
&~a

;:

You can't eat
your cake-

and keep it too.
that.

Everyone

knows

can

you.

Neither
money as fast as you earn it -
succeed.

spend

all your
and

Success
than you earn and saving
ference.

is a matter of s}:ending lefs
the dif-

If you have not
alre~dy
why not come in and -

done

so,

Open a Sa\'ings :\ccount

l'o-day

.~'._'_'_'_'_''''''_'_'_'

Founded
on
~w~

~

;
I
,

o

III

j

i

iI

i

••

1I'Qr

SALEM COOK BOOK

SPONGE
heaping

..me
.co]d water

pllt

SPONGE
of A ristos

fll]s
flavoring;
)IRS.

CAKE.-One

teaspoon

1'111of

cllpful
haking-

slIgar-scant--one
powder,
two

e;rgs.

in last.-)llSS
CAKE.-Four

]-IlLDHETH

\\"HEELEH.

('/!/!S well heaten,

two cllpfllls

flollr,

two

teaspoon

stir

the

a!Jo\-e

tog-ether

fills
and

of
then

hakin,!!
:H]d olle

powdel',
cupful

('lIpflll

of

.\ri-tos

six tahiespoonfllis

tit

flour •
of

of su;:"ar,
a pindl
"f

two (,[Ip-
of
salt,

ht>t watt'r.-

CAKE.-Ou,'-follrth
one
sour
,\ ristos

utilk,

two cupfllls

or

pint'h of salt.-)IRS.

cupful
teaspoonflll
flollr,
011('
CIL\S.

hutter,
soda,

onc cllpful
one
cupful
eaeh

of

<ultar,
dlOppecl

one
or

('innamou.

teaspoollfnl
COLDHE1\.

cllpfllis Aristos

CAKE.--OIll'
ffollr,

hakinll'

powd"I',

Cllpflll

olle
out'

cllpflll
tt',"poonful

gralllliated
nlisins,

sll/_wr, one ClIpflll hlltter-
b'ltter.
'JlH'-fourth
\\'111'1'-

HE1\nY

(,lIpflll

soda,-)IHS.

CAKE.-OII<'

and

one-balf

ClIpfllls

('lIpflll molass:s,
e!l('h of ci:llIanlOn,

sweet milk,
Olll'

one cupful
tahle'poonflll

('loH's,

allspi('e

p:raham flollr,
onc Cllpflll
one teaspoonful

raisins,
hllttcr.
and nlltl\lcg.-)IH~.

onl'
cllpfu]
!-,T'lnlliatn]
soda.

i1E\'HY

FRED 13IH!).

BUTTERMILK

.cupful
ground
do\'es

hllttermilk
rai,ins,

alld uutmel!,
BUTTERMILK

two

milk.
one teaspoonful
TAKEH,

GRAHAM

Aristos HOllr, one ('lIpfnl
sUl!ar, on~-ha1f
onc teaspoonful
"'HITTAKEH.
CHEAP

FRUIT

fill bllttel'milk,
of
lIour

cinnamon,

to luake
SPONG:

onc cllpflll

doves
the proper
SQUARES.-

LA YF.R OR LOAF CAKE.
to rnnkp
thr,'e
\dlll

(If n ('npflll,
of
MRS. FHED

(lne-hnlf
l'lIpflils
\'nnill".-

.\ristos

leI'
SlIll'ar.
Fln\'or

I'llt one l'/!!l' in a Clip nn,]

,'n"lI~h

then
flOllr,

fill
two

ellp with milk;

the
tenspoonflll~

of

on"
hn]:h~

I' .I\ ..d hllt-
(If
;\n;'.'(i1':-.

cl'pfl1l

flJRD.

CAKE.-One

r:tisins,
and Illltmc/!,

:lIltl one-half
one
one-half
cOlIsisteIH'.\'.-)IBS.

teaspoonfnl
cllpfll]

hlltter.
H EB BEBT

cllpfllis

hrown

sllg'n.

soela, one

te:l.'p,,,,nfllI

one CIIP-
eaeh
.\ristos

FOllr

e!!p

powder,

Oil': cupflll

su/!ar,
t '::spo()nful

olle-1,:llf

continlle
in a slow o\'('n.

h('atin~.(". tll
Bake
sqllares.

:1 :,,!(\ no:::'.
in ,. dripper;
are

They

Jc~ these

.\rishls

.\'(>1:,,;
h.':':
in \' hill's
F .'d
\'. hell
('p,1 ('ut
\'('r~ nice with

IIse slltl'icicnt
S)IlT]
oue
\.::nil"':

I.
('lIpi:1I

hakin!!

"lie
thi

tca:iptlonflll
I;, n(\(\ SIlI~ar and
Bal,e

flour,
until
of el!!!S hcaten
in ineh ":I:ares with a shal'p knife.
ice l'realll-:\lHS.

CIIAIU.I':~;

still'.

TWO EGG SPONGE

beaten
poweler
half
flollred

'II('

am]

stift.,
('lIl'flll
si fted with olle l'npflll
cold water Hlld one
'",k ..
in a IlltH]erate
HOT WATER

('lIpfltl
tiJJ'

SPONGE

"E\'SLEH.

CAKE,-Beat
sllg'ar;
.\ ristos
tt'aspoonflll
o\'en.-;'.IRS.

CAKE.-Folt

the ~.olks of

one

then
floll r, one-fOil rth

rOllndinJ{

teaspoonful

two el!l!s Ih ..n add \,'hiles
h::king:
"II I, Ol\("-
and

into a bllttered

tt'llspoonflll

Tllrn

\'anilla.

of Sll;!ar,

two (,lIpfllls
the :,'
~;t:r
tl111r to!!'(,ther
of
1111 d"rat,'
,1\'en,

to!!etlH'r,

on .. ('lIl'flll
Sift

thre .. tea_lltltlllfllis
an(\ add to the lIlixtll],('.
This

lIlakes

Jar;!"

a

CHARI.ES
l'/!/!.S, the whites
IIf hoilinl! water.

I'

KE1\SLJo:R.

and yolks
one
of hakin!!
Do not
l'akl'.-)/IlS.

heaft'n
teaspoonfll]'
alld
powder
the
tins.

(;!LBEHT

!!n'a-~

SFONGE

CAKE.-Three
1""SI}(,cn;1i1 "akin!!

fn~.sh "!!'l!S, OIH' Cllpflll

pow(\el',

one ('upflll

.\ristos

, ""
the
,'ak,'.

"'''spoonflll
IIIOl'e lhe

Bake

fr"",

fhltl'

\'anill"

or oth ..r

and Slll!al' are
thirty

tw ..nly

to

tlan.rin!!.
sifted

)!ranlllat
nOliI',

..d 'II.:!" 1', one
six ele" ..rt SPOOII-
The
('I!!!S

the

th .. nit'('r

III 0 !'!'
"ill

he the
\HHIE

(

lIlilllltes.-)IISS

S- C !\'GE CAKF ..--Three

Ill""

powd"r.

cllpflll

tlIw-h,'\f
salt
IlIillllt"s;
flolll' alld hakin;!

and \'anilla.
add one ('lIpfll'
pow(]er

t'!!/!S. one
cold water,

and one-half

one

ellpful
tl1l' "!!!l'S three

Beat
tlolIl' mill heat
and heat H\'e lIIinllt ..s.-

two lIlinlll,',s,

cllpfllls
110111'.
lIlinlltes, mId "I~.ar

slll!a 1', Oil .. ellpflll
Iwo

\l',bp"onfll/s

am]
"Id water •
)IHS. noy "',\'1'-

tll('n

"eparately,
of
\'anilla.
two ('lipfll'"
Bake
a
TIIO)II'S()'(.

in

he"p:n!!
fills ",,111 \\ at ..r.
HI'l' Iwatell
all(\
;.:-rah
(,f
FOSSFTT.

Ih ..

:\ ristos
!lakin!!
heat
thre,'
.. ne ('lIpflll
ER;'.'" 1\.

'r-'-'-'-'-'-'-'-'-'-'-'-"

ISchrader

.!J.Jros.

SALEM COOK BOOK

.-.-.-.-.--.-.-,-,--,

---.:.
I

i
i

1
j
j
1

up to date
.Purniture Vea/ers

and

.Puneral 'lJirectors

!I•I

'l/orthville~

-:: ... 9l1ichigan

QIqambrr.6 Autn ~alr5

i
II

j

~l1t{}rhnkrr nUll IItllY.6-(@ttrrlnul't

i
ii
!
!I
iI
I-
pIUl1tlt1ttl~.iR id~igatlI
I pbl1ur 109
--------. -. -.-.-.-----. -........-----.:.
'!.,,-
;

null ~rrlttrr

~alr5

SALEM COOK BOOK

63

IVlOLASSES

LAYER

CAKE.-Two

cupful
flour,
dnnamon

sugar,

one-half

scant

cupful

cupful
hot water,

shortening,
one

teaspoonful

and gingcr.-~IRS.

HERBERT

S~nTH.

cggs,
two

one
and
soda,

cupful molasscs,
onc-half
cupfuls
one

tcaspoonful

one-half
Aristos
of
each

MOLASSES

CAKE.-One

egg,

two-thirds

of a cup of molasscs,

onc-half

of sugar,

of a ('upful
('innall1on.
and
teaspoonful
one
JOHX H, S~I1'1'H,

one teaspoonful
of

four

tablespoonfuls
of ginger,

soda

dissoh'ed

of melted

butter,

one teaspoonful

one and one-half
cupful

in one

cupfuls
of hoiling water.-~IHS,

of Aristos

of
flour,

MOLASSES

CAKE.-One

of sugar,

of a cupful
cinnamon,
one teaspoonful
HAlnIO~ GALE.

one teuspoonful
of soda,

four

egg,

two thirds

of a cupful

of molasses,

one-half

tablespoonfuls
of ginger,
Add a cupful

of melted

hutter,

one

teaspoonful

one and one-half

of boiling water

cupfuls
the

of Aristos

last

thing.-~IRS,

of
flour,

MOLASSES

LAYER

CAKE.-One

egg, one cupful

('innamon

of SJig;:r, one ('111'1'111 of molasses,
ful of
and two cupfuls
and then
sol\'cd

add one cupfnl

in it.-~IHS,

one-half
of Aristos

teaspoonful
flour.

Stir
of boilin]! water with a s('ant

flue-half

of lard,
of e1Ol'es, one
and heat
teaspoonful

cupful
tcuspoon-
the aho\'c well
of soda dis-

MOLASSES
one

and

hIlUe"
tahlesp ..onfuls
in hasin,
add
white of e]!;1.'with sligar

hoilin/! water,
two sli/!ht

LAYER
teaspoonful

FHED BIRD.
CAKE.-
sQdll
fill
cupfuls

Yolk of one egg,
in a Clip,
('UP with molasses
Aristos
and

flour

stir

tlwroughlr,
it

two tablespoonfuls

add

to this

till
runs
seaSon with
D.\~IEr.

o\'er,
c1o\'es,

S~fITH.

melteel
four
all
Bcat

turn

and spl'e,l(1 on larers.-MHS.

MOLASSES

CAKE.-One

('lIpflll molasses

ad(1 a small
one

teaspoonful

of hoilin/! watt-I';

flour.
then
shortenin!!",
ill cllpflll
('rl'am.
('upfu(
and Iwnt wd\.-~IHS.

nne

one-half

('upful

su/!ar,

('innamon,
hake

in three

(arers,

su/!a r. one

l'upful

chopped

nut

1-:'1''I'A Md.AUGHLI~.

stirred
one

egg,

\'err

thick with Aristos

tablespoonfuls

fOllr
teaspoonful

of

\'anilla,

a rounded

Fillin/!:
lIIeats;

One
{'ook

cupful
until

soda
sour
thil'k

SOFT MOLASSES

CAKE.-One

(~upfullllCllasses,

one-half

shorteuill/!.

of
two and one-half

two eggs, one

teaspoonful

each

eupfuls

of Aristos

flllur,

one

in tilt' hoilin/! water

and add the last

thinll.-:\IHS.

l'upful
of

soda,
('upful

of sll!l'ar.
einna~
hoilin!!,
FIlEI)

CAKE.-On('

('upful

tw .. and lHH'-half

su/!ar,

oUe cupflll
('upfuls Aristos

lard,
flour.

('upful

one
coffee.
tw .. eggs, one tea-

('inulllllClll,

('I.. n's

and smla.

Salt;

hake

in slow o\'en.-~rIlS.

CAKE •.-Onl'

and einllamon,

('upful

raisins,

(~uJlful sUlCar,
lHlt'
Ilrlllllld,

two tahlespoonfuls
teaspoonful
soda
two

('lIpfuls Aristos

lard,
disslll\'e

oue
in one
flour.-~IRS.

teaspoon-
cupful
AX-

l'lIpful
/!inller,

nnl'.:,,,\f
1114111 and
water,
Put
WHEELEH.
COFFEE
"lIpflll molasses,

the soda

n",'
sp .... nful
(,\-1\:-;,

eaelt of
h':E~SLEIl,

SPICE
..I...... ', uutme/!

fill
SOliI'
IlREW FAI-m~lm.

IIdlk,

one

one

slwrlt'11in/!,
sp .. ont'1I1 ('inullmon,
f.. ur eupfuls
raisin-;.
LAYER
SPICE
\'tl11I]() /!ranulatcd

1111"
IIne.h.df
III('g, h\ tl
('''/!S
I;~~ti;, t'1/' well

teaspoonfuls
teaspoonfllis

COFFEE

CAKE.-OIH'

('lIpful

hrown

SU/!llr, one

('upflll

(~upful molasses.

011('

('upful
('In\'es,

teaspoonful

one
sifted Aristos
CAKE. __'1'hree-fourths

tfour.-MHS.

four

su~ar,
f'ach of eiunalllfln
hllking

powder,

e;!/!s.

1II,'lted hutter
ell/!, one

strou/!
one

olle

soda.

coffee,
one
teaspoonful
HE~HY WHITTAKEH.
cupful
flour,

Aristos

hutter,

one

('upfuls

cupful

one

three
ami

l'lon~s,
(.rt~llm. hutt.~r
spin'
\lE~HY

th,'n

tellspoollful

one-half
and
IInd
\\'1-11'1'1'.\ h':EH.

sugar,
haking

add
powder

yolks

01"
tea-
poumT

water,
and
nut-
of
filiiI'

Ihen wllt ..r a 11d flou I' a Iternll

tely,
Ill'alt'n whit.'S IIf ('~~s,-~lnS,

SALEM COOK BOOK

~t_c~C_g_g_o_a_O_O_O_O_D_a_o_o~a_a_a_D_D~D_a_a_D_n~1~

I Human Feet Get WeD in Nor-Don Shuze I,
NOR
DONI
II

PROPER POSITION and action of
positively results in vvell, healthy

vvith full blood circulation constantly,

u.S.Pat.1239575
feet

$11 to $16

i

feet, only found under

the

Nor-Don system by use of Nor-Don shuze

Norman S. Donnelly

4852 Avery Ave.
Glendale 1926 R
QUALITY MUSICAL INSTRUMENTS

DETROIT

Nationally Priced

GULBRANSEN PLAYER PIANOS - The Registering Piano
styles
that
priced at $420. $500. $600

~-.
-::-- ---:--

~--_
--

is made

in four

__.~ __

- '.~'

.:
-

.i: (
li~l\VICfOR
.r-

~

and $700.
VICfROLA.

the
standard of comparison for all
talking machines.
Table. up-
right and period models rang-
ing in prices from $25 to $500
When you bl.Y a geunine Vic-
tor Victrola you close the av-

enue to future regret.

\Vhen in need of anything
musical be sure to see us before you make your decision: Our

ONE PRICE system will save you money.

SCHAEBERLE & SON MUSIC HOUSE

_1_'_'_I_'_l_._.~r_~
Ann Arbor I

~_a_'_~I_l_'~

~-

i

110S. Ma:n ~t.

SALEM COOK BOOK

65

MINNEHAHA
of butter.

CAKE'.-One
Rub

these

coffee

cupful

of granulated

to a cream then whip the whites
sweet milk,

cupful

One

of

sugar,

of

three

two cupfuls

one-half.
eggs
of

of bilking

powder

in the

f1our.-MRS.

and sugar.

teaspoonfuls

in the butter
tlour

three
THO:\IPSOK

and

CAKE.-One
add one egg and beat,

cupful

sugar,
one cupful water,

one

tablespoonful

shortening
two teaspoonfuls

beaten
baking

cupful
and stir
Aristos
GILBERT

LAYER
to a cream.
powder

of Aristos
cupful

sugar,

tlour.-:\IRS.

AXDHEW FAHRXER.

butter

size of

an egg, beaten

sifted

WHITE

in two cupfuls
CAKE.-One
one cupful milk,
and the whites
to tast.

cream,
powder
Flnvor
this cake. Will make

large

to a
of baking
thing.
last
of

secret

two cupfuls Aristos
of

three

eggs, benten
after

two teaspoonfuls

tlour,
to n froth mlded
eggs

the
is the

arc

Beat well before

JORDAN

CAKE.-Two

sweet milk,

cupful
cream of

tartar,
cupful

Two-thirds
size of an e!!g: boil

and spread

LOAF

CAKE.-One

oll.layers.-:\IHS.
cupful

loaf or

and
three
e!!!!s. one
one
one-half

and

layers.-:\IRS.
sugar.
cupfuls
soda.

cupful
one-half
teaspoonful

sweet milk. one and one half

se\'en minutes

stirrin/!
W:\1. TOUSEY.

nil

added
ROY TEHRILL.

one-Iwlf
Aristos
Bake
cupfuls

butter,
tea-
layers.
butter
the time, when creamY

cupful
flour.
in two
sugnr,

one

su!!ar.

one

e!!/!, hutter

size of nn egg,

sweet milk, one ('upful A ristos

flou 1', three

teaspoonfuls

baking

_'

one
powder.

one-hnlf
spoonful
Icing:
one-half
fla\'or

cupful
-l\IHS.

eggs,
powder.

one cupful
one-half

sugar,

cupful

one

cupful Aristos
added

hoiling water,

\'anilla.

pineh

of salt;

the batter will he very thin.-:\IRS.

A, F, V,\:\ ATT.\

.•

HOT \VATr::R CAKE.-Two
uakin/!

teaspoonfuls

two

flour,
last, one teaspoonful
ROY WATER:\IA:\.

LA YER CAKE.-One

cg!!, one-half
spoonful
MHS. HaY \\'ATEIDL\:\.

haking

c!!!!.
cU)lful of milk, one
and

powder,

salt

EGGLESS WHITE

CAKE.--'I'hree

ful SUjrar. one
tenspoonfuls
MRS. HERBERT

and
hakin!!

threc-fourths
powder,
S2\IlTH ..

salt.

t\\'o-thir/ls

and' one-half
flavorin!!.

cupful

of
cupfuls
heat well.

sugar,

hutter

Aristos
hake

flour,
in two

size of' an
tea-

one
layers.-

teaspoonfuls

.\ ristos

flour.

melted
one

hutter,
onc
cupful milk,

cup-
two

hakil1!! powder

and

flour

thoroul?hly.-

('upfuls
sift

WHITE

in cup.

butter
two
together.-MRS.

teaspoonfuls

CAKE.-'I'wo
fill cup with milk, one cupful

e!!!!s. whites

hroke

in ('up.

threc

tablespoonfuls

sugar.
flour.

two cupfuls Aristns
haking
and

powder

flour,
su/!ar

lemon;

sift

hakin!!
W:\I. GYDE.

powder.

OLD RELIABLE
eupful

CAKE.-Two
four

of
flavorin!!:

hutter.
hakin!!
and stir well.-:\IHS.

whites
powder,

half
spoonfuls
alternatel\"

('upfuls

sugar.

e/!!!s,

thr'ee

eupfuls

add

heaten

HaY "'.\TER2\L\:,.

one cupful
!\ristos
of

whites

sweet milk, one-
tea-
flour

flour,
e/!gs

two

and

DOLi.. Y VARDEN
eupful
sweet mill,.

CAKE.-Two
thre('

eupfuls

('upfufs
Aristos

su!wr;
flour,

fll1e-h:df

two heaping

three
th(' hatter which is to he haked'il1

c!!!!s. A ftCI' mixing

al111 heatin;t well

layers:

teaspoonfll!

of dnnamol1

and half

lllolasscs.
of
raisins.
:: cupflll

of
of citrol1,

or one eupful
of

('urrants

raisins
IIS(' OI1l'-half
aJ;;o sel'd :l1ld chop

of

chopped;

to!!cthcr with hoilcd frosting.-

DROP CAKES.-QIH'

two cl1pfuls

molasses.

eupful H!!hl hrown
one

cupful

sour milk.

-:\1as. FH ED C.

nne
flour.
of

teaspoonful
Drop iu drippinjr

runnin!!

togt'ther.

!!in!!l'r. one tl'asponnful

pan oue tahlespoonful
:'\ut ml'nts

if you wish.-2\IRS.

eupful

butter.
teaspoonfuls
out

take

and Oil('
('lIpful

to the remainder

a little
ndd
as mueh Itround
of eur-
and
('(lOll

('upful

raisins.

of currants
Do not
\\'I1 E ELER.
su!!ar. ol1e eupfl11 hut-
two eg;:!s. h\"o tea-
six ('upfuls
too

III a plaec.

dnn.'lInnn.

not

than

powder.
half

one
bakin;!
\1101'1'
a tahlespo .. nful of
do\"('s,
two eupfuls
ral1ts or
('ne-half
('lIrrlll1b.

instead
"lIpft:l
I'llt cake

GINGER
lard.

tel' or
spoonfuls
sift ..d .\ristos
e1<'5(' for
BE:\\"ETT.

fear

soda.

HATTIE

'IIJ!

66

SALEM COOK BOOK

When in Need of=n

Barn Equipme.nt, Silos

Milking Machines, Engines

Washing Machines, Water Systems

Phone 2408

R. L. SAVERY,Ann Arbor

... A HELPFUL SERVICE ...

is given by this bank to residents
throughout
this district. Many
who find it hard to get
to town
do their business by mail.

STATE SAVINGS BANK

ANN ARBOR, MICHIGAN

••• -...-

...........

-.-.

.......

-.

__

tV-

I

........

l"'--.l-"'_~'"

LliII L

v-

_'_'_J~ .:.

SALEM COOK BOOK

l'~
II

SPICE
<me cupiul
one
raisins.
,tllspicc;
hakc

CAKE.-One
butterlllilk,
teaspoon

fill

forty

ntinntes.

three
so<la, one

and one-half
cupfuls

cllpfllls
Aristos
teaspoonfnl
<\1 ItS. CHAHI.ES

two-thirds
threc
of

cinnamon,

cupful
ef!l!S, one

d')\'es

butter.
cupful
and

sugar,
flour,
each
KE:\SLEH.
1II0lasses.
eurrants,

pOllnd

pork.
raisins,

one pint
nne pound

nllspice.

one

tablespoonful

soda,

one pint

sUf!"ar, one

nn,'
salt

tablespoonful

and Aristos

pint
each
flnur.-:\lHS.

PORK CAKE.-One
boilin/! water.
cinnalllon,

and
\\':\1. GYDE.
PORK CAKE.-Ollt'-balf

cl",','s

one pnund

/!ill oi hot water,

cupfuls

nne
one-half

raisins,
and
'lIld soda.-MHS.
LGGLESS,
cup of water.

one
each of cinnalllon
to;:etber
fh-e lIIinutcs,
Hour with a teaspoonful

pound
one

of

snit pork

cbopped

linc, one pound

cup of 1II0iasses,

one

cupful

of

sUll'ar,

ofArist"s

flour,

one

tahlespoonful

of

cinnnlnon,

of
threc
cloves.

I-L\IC'tIO:\ GALE.

'

BUTTER LESS, MILKLESS

CAKE.-One

('UP of brown Sll;:ar,

one-third
alul

('UP of

lard,

('Io\'cs. one-fourth
cool

and add a teasp\lonful
)ltlwder.-:\IHS.

of hakin;:

cup

one

of
of a nutme/!.
of
,JACOB CHA:\E.

raisins,
a pinch

teaspoonful
salt:
two ('up~ of

one
of

boil nil
.\ristos

soda,

seedlt'ss

of water,

raisins,
Ollt'

ellpful
one
teaspoonful

hrown
cinna-

of

ellpfllls
onc
of elo\'es

lard,
,'aeh
luk,'warm

eupful

water.

powder;
of water,

pllt
let

and

le\'el

nutllle!!.'

one
two and one-half
into
a salH'ellan
all eOllle

to a hoil

teaspoonful
cnpfuls Aristos
the SU.2"al', lard
two
dissoh'ed
sifted
in

n nd hoil

Bnk ..

been

tin.

has

IIside to ('001. when

('00) add soda whit-h hns been

nnd

haking-
into a hllttered

powder
IIml

whi('h

flollred

('ake

EGGLESS

CAKE.-Two
of
('upful
tea"Il/HlnfllI

of

eupful

one-third

one-third

teaspoonful

su/!ar,
ilion, one-thinl
of soda,
HOllr, one
ra isins,
IlIinlltes,
in the
ihree
:: "" (I,.,., ~-, ,',- "1_--l'O:-:THIBUTED.
::GGS.-One

a nd the
set

lukeWlll"Ill water.

\\",11 IIl1d 1'0111'

spices,
thell

of hakin!!

th .. Hour

filllt's:

enpful

u:;"

CAKE WITHOUT
melted

two ('upful;

hlltter,
A ristos

two tahlespoonfuls
flour,
teaspoon

one

lIIolasses,
fill
soda,

one "lIpful
a little

nlltme/!

('lIpflll

sll/!ar.

one

ellpflll

SOliI' lIIilk,

Ih'e
{'hopped
IInd

ellpflll
fin ..
f1ollr.-

then
po\nlt-r.

soda,

:\IHS.

teaspoollful

,J. B. HI:

l'inllalllon.
\DI.EY.
SOUR MILK CAK :.-One
fill
lip ellp with hll'termilk.
IIl1d .\rhtos

Ill" r.-.',/HS.

ell/!. one ('lIpflll Sll!!ar. ont"-half
one t ..aspoonflll

soda.

two tt'a~poollfllb

"lIpflll

CII.\HI.ES

KE:\SI.EH.

crealll,
hakin/!

tahlespoonfuls
raisins.
do\'es.-~IHS,
LUNCH
sour

(,lIpful
tcnspoonful

EGGLESS
su/(ar, Olle ,'upflll
t:.Illesp'Ulnflll

nOY WA'I'ElDI.\:\.

iuls
01H'
:\IHS.

LAYER
I'upflll

half
s..da.
tilt' whites

one-hllif
of

SOliI' mi\!:,
('lIpfni
two fcr

ECONOMICAL

(,lIpful
teasp .. onflll
kill/!:.
DO:\

'"11'
of

'U;!al'. OIw-half
HOI:r.
salt,
pin..Il
to taste.-:\IHS.
PRINCE
hrown

DA:\IEJ.
CAKE.-One
lIIilk,
soda

S~IITH.

('upful

slI/!ar.

two ('upfuls Aristos

alld a little

CAKE.--Two

hutter,

nutllleA".-~IRS.
(,lIpfllls
four

one
flour,

cupful
e/!/!, olle-half
one
('hopped
D)\:\I EL S~II'1'I-1.

('upful

hutter.
rllisins.

olle
one

e:,,"11 of <,;nllllllll>n IInd ..Io\'es.

two ('lIpfuls

,'hopp,'d

hutter'lIIilk

«'an

use sour

lIIilk).

('upfuls Aristos

flollr,

one teaspoonful

two (,U)l-
soda.

raisins.-

FRUIT

C \KE.-OIW

<'lIpflll SII!!lIr. "lie-third

. ne and one-hlllf
raisins,
'h ..pped
f '..stin!!:
hake
One
C,\KE.-
I,"tt,'r
or
ea<,h ..f
:oist ..n puh'eri1.ed

lard.
one
l'innallll>n

• OHTO:\.

('lIpfllls
<'inrHlIII.. n IInd <,Io\'l's,

.\r'isto,

I'lIpflll
flollr, one
three

hlltter.
teaspoonful

one-

e!!,lls:

IIse

in two layt'rs.-:\IHS.

i\. F.

"/!!!. olle-half

('lIpflll m.. lasses.

\'.\:\

,\'I''I'A.
one <,upflll

"11 pfll I sour
nnd
"'''\'I's
sll/!ar with

lIIilk,
... ne
sweet

two ('UPS .\risto,
l ..asp .... nflll
('ream and

, ..da.
flanll'

OF WALES
slI,rar ... pc-half

CAKE.-Two

(,lIpflll

shortenin!!.

e/!!!s. whites

fur
two-thirds

frostin/!.
(,lIpful

two-thirds
sour

lIIilk.

\':1nill a. o Ill' and

two-thirds

"lIpflll"

.\ristos

68

r--'-L-';-~'h--;-~-'''-S-~;-~-~--s--~-''v-.i'-~--~--;-i-~';-~.-ok--'-"'--'-

SALEM COOK BOOK

:1

I;
•}'

;

I
I

Northville, Michigan

Capital,
$50,000.00
Surplus, $25,000.00

4 PER

CENT

Paid on Savings Deposits

$1.00 STARTS AN ACCOUNT

Checking Accounts Invited

SAFE DEPOSIT BOXES FOR RENT

T rave\ers' Checks

BOARD OF DIRECTORS

F. S. Harmon
F. E. Bradley
M. N. Johnson

E. H. Lapham

OFFICERS

R. Christensen
Frank S.(Neal
R. M. Terrill

F. S. Harmon. President
R. Christensen. Vice-President
F. S. Neal. Vice-President
E. H. Lapham. Cashier
Ernest Miller. Asst. Cashier
F. R. Lanning, A",. C.. hi.,

i Member
.:.-._ ...........1_._.._.-.

Federal

'f
i

i

I,
t,
I

i

Reserve

System

IL-a~._

.-l:l.:all~a

.... _~ ...

_,-"

.-.-..

•••

SALEM COOK BOOK

Ii!)

FUDGE

('upflll
snda,

olle-foul'th
teaspoonflll
OIlC ,!nd OI1('-h:l1i
for
on('-h:df
oll('-h,df
Put

Fud;re Cakl':

cupful
cupful

\dH'n

CAKE.-One
hlltter
one-half
cllpfuls
Olle
su!mr,
cold

tOl!etlll'l'
HICKORY

NUT

('upful

sUl!ar,

two

tahlespoonfuls

or drippillg's,
cllpflll
Arbtos
hot
huttcl',
Cook

cupful
a little

one

1'1!!!, one
and

SOIlI' lIIi1k, olle
\'anilla;
011('
tahlespoollful

flour,
"'atcr.

olle

hake

t'tulespllonful

teaspoollflll
olle-half
ill

cornstarch
scnson

then

salt.
('lIpfuls

('0('(1[1 or c1wcolate,
scant
one
hot water,
FilIinl('
('IIO('o]at",
\\'ith
va nilla.

two
('(H'Oa or

la~'crs,

lJIixed

with

\\'ater,

cold.-;\JH~.

CAKE.-One
two

ulltil
CL.\YTO~

('upflll

it

thickells,
DE.\l\K
Sllv;al', one
A~'istos Rour,

('lIpfuls

nut

two C!!!!S,
hi('kory
LOAF

soda,
of ehopped
NUT

teaspoonful
('upflll
one
HiCKORY
huttet.,
of
t\\'o
1)(>\\'d('1' thorou;dlly;
Lastly

<:upful
\\'hite,~
hakin!!
nthel'
lJIt'ats.-;\IHS,

CAKE.-
cllpful
teaspoollfuls
beat
stir
nay WATEH:lI.\~,

ill/!-Tedients.

thl'l'e-fourths

e;!gs,

foul'

ill

aile

S\\'I'd

IIleats,-;\IHS.
and
tuilk,
haldn!!
of

the wbites

ot1<'

lar;!('

cupful
pillch

SOliI'. ('ream,
of

one
fln\'orin/!"

salt,
IlE~~ETT.

cupfuls

sug-ar,

one-half

.\I'istos

sifted
:IIi:> the

flour

HATTIE

olle-half
two

('upfuls
powd('r,

the
(,lIpful

('!!j.(S still'

alld

of

('hopp('d

last

ad(l
hi('kory

NUT CAKE.-
of

\\'hites

aliI'
thl'e('

]~\'c1 teaspoonfuls

alld t\\'o-thil'd~
C!!;!S, one
hakinj.(

('lIpfllls

SU!,W", one-haif

cupful

s\\'cet milk,

hickory
fifteen

po\\'der,
one

nllts,
llIinlltes.-:llHS.

fla\'(,r
(,lIpful

(,lIpfllls

of
eIX!!S, t\\'o-thirds

fine

\\'hite

cupful

cupful
of
thorollg:hly;

rolled

boil
CAKE.--Two
three

blltter,

.\l'istos

flour,
of hickory

('upflll
in a cake

tin
and so on until

a layer
('ake

CAKE,-Filling:

until

one
nllt

teaspoonful
lIIeats
cake,

('hopped
then

of

is used, with
Put
oft'

cake
one
intense
For Cake: One

it throws

of hakin!!

fine,

one
raisins

sOllie
last.-MRS.
('upful

('0,,1 and

hottle.

Iwo
,\rh.tos

e!!!!s, heaten

flollr,
tahlespoonfuls

separately,
teaspoonfllls

t\\'o

of

fil Iin::" add

su;mr
then
one-half
chpful

heat,
and
one

crealll
of
tlw heah'l1

S:'>IITI-I.

ROllr,
and
to
lIut

cup-
cupfllls
Fillill/!.'
ellpflll

with
three
a little
chopped

o\'(~r

CHAXE.

on

pan
('unful
sugar,
t\\'o
tea-
I'/!'gs

t\\'o
nlllilla.

\\'ith
of SlI/!-'ar, one
1l.\~IEJ.
Sll!!a,',
of

('reamed
tllilk,
and
of

swcd
powder
('upflll
and
,J.\COB
in fr~'in!!
add
one
('upfuls

sprinkle

cold water,
one
tartar,
of

\\'hites

HICKORY
bllttel',

beatell
t\\'o

ful
.\ristos
for Cake:
One
SOliI' ('I'e:II II, stir

ROllI',

COMBINATION
of

"upflll
of

sifted

one-half
('upfuls
IIUtill e!!, one
r:dsins;
P:lt
these

nuts

BURNT
stm'e

and
the
hoilin!! water,
three
OIllH'es
and
spoonflll
last.

one-half

FROSTING

IIl1til

hoil
llIilk,
one-half
hutter
heat
cold;
.\J>.\ A~IBJ.EH.
CARAMEL

IIntil

SUGAR
\tot hurn
Id
bllttcr,
('lIpfuls

of mda,

three

FOr: CAKE.-Two
it
f""IIIS a soft
',e "f
fi
.ill ~ Lefore

an e!!!!: hefore
cool

!!ds

hall

it

('upfllis
in ('old water,

Ii!!ht hrnwl1

stirril1!!

takinJ!
add

one

from stovc
tablespoonflll

SUl('al', ont'-half

all
fla\'or

the
with

tillle;

('upful
add
vanilla:

of erl'nlll.-:lIRS

.

('lIpful

foul'
e!!/!,s,
flOUI', one
and

tl1I'11 fold
10J!l'thl'l'

Ol1t' and
teaspoonfnls

hutt('r,
two
tl'aspoonflll
\\'hih's
lastly

ill
and

C.~ ':E.-

-Onc-lwlf
of
.\I'istos
:11', add milk

and

one

huttcr

('lIpful
one-half
and

1tI;:k, whites
(" pfuls
:.1;'
hakin:'
g',.,lIlulatell
I:

po\\'der
sUj!ar,

"u;mr,
t\\'o
J!dher
,HId
On;'
<Ille t;dtlespoonful
thread
,:s

f10llr
cupful

it will hecollle

spoon,

frolll

and

sifted
one

t(lI
CAKE,
1'0
ill,' :er,

hakin!!

'IHlOnfuls
tWII

teaspoonfuls
WHITE

SUj!ar,

of Kin;:,sford's

('upiuls
fill
tcasroonfuls

hnkin!l

LA YE-~ CAKE.-Thc
('upf1l1
one

sllall
cornstarch,
!o\\'del',

to spread.-:'>IHS.

Boil

frolll

'ter.
Hem()\'e
:wrd
-Two
cllpfuls
(\1'1', mix well

two

e!!!!s,-

su{Xar,

ei!fht

('upful
or
and

fire

hrown
ten

llIinuh's
heat
hard
HOBEHT
Rour,
thl'l1
:'lIltS. HATTIE
white's

,\ ristos
tOf.rcther;

one
add

of hlltter,
threl'

('lIpfllls

of
one

ei!!ht
cupflll
.\ristos

onto t,'aspoo!1~ul

\'anilln.-:'IIHS,

HOSS.
('upfu!
one
BE~~ETT,
eJ!!!s,
milk,
flour,

LA YER

o!H',half
hakin!!

"Upfllls
po\\'der,

\'al1illa.
of
thl'

('/!.'/!-'" heaten
\'anilla.

Cn'alll

to-
stifl':
Fillin!!:
('upful milk,
to
starts
too lon,[!

two-thirds
or
hut

syrup
until
do l111t heat

sU:!Hr,

two
SWt'd

tea-
Illilk,

cnl'ful

"11(\

one-h:lIf

twn
three-fnul'ths
two
one-half
G. S, II \RT:'IL\X.

and

I'Up-

70

.:. _1_0_'

i

SALEM COOK BOOK

_ ...... D_1~D_D

1J1irlltNational

__

11_11_0 __

lunk

of Alllt Arbor

OldeSt National Bank in Michigan

(!}ro. m. tfattrr.6Ou.

Your Business Solicited
1&llhrrt

prr.6.

1J1. (l)utt.6.6. QIu.6qirr

• • • 91lichigan's !}Jest 2Jook 3tores .••

Wahr~s

.7fnn .7frbor.1 971ichigan

Everything

in Books-Wall

Paper

and Window Shades

Special Attention Paid to Mail Orders

...Special Attention Given to Mail Orders ...

THE PILBEAM & MARZ CO.

CURTAIN SHOP

Special Hemstitching

on all Materials

Curtains Made to Measurements

206 S. Fourth Ave

ANN ARBOR, MICHIGAN

J. B. E I B L E R

- Jeweler and Optician.-

Dependahle Mer~handise

at Reasonable Prices

31480 MAIN

"...._'_1 ._......a_.v ._._.

.-9......~'_._.~v~_.~._.'_I~

ANN ARBOR, MICHI~AN i
~

SALEM COOK BOOK

71

CAKE.-One

and
eA'A's,one l'lIpflll

one-half
sour

cream,

f1ollr, not

sifted,

teaspoonful

one coffee

cllpful
This makes

soda.

two-thirds
chopped
t\\:o

cllpful
raisins,

butter,
one-half

loaf

cakes.-MRS.

two cup-
cupful
A. F.

cupfuls

sUA'ar,

two

tablesiloonfuls

FRUIT CAKE.-One

of sour milk or hllttermilk,
of
raisins,

one teaspoonful
of clO\'es and one-half

teaspoonful

cupful

of sugar,

two cupfuls

one-half

cupful
of sifted Aristos

soda,

one teaspoonful

of cinnamon,

teaspoonful

of nlltmeg,-~IRS.

of butter,
flour, one
one-
BERT

FRUIT CAKE.-One
shortening,

two eg/!s,

raisins;
are

cooked

cllpful SIlA'ar, one-half
two-thirds
l'innllmon,
c\o"es
a good addition:

cupflll
and allspice
two eupfuls Aristos

sweet milk,

ae('ordinl!

onl'

teaspoonful

to taste.
flollr.-:\IRS,

cllpflll molllsses,

one-half

cup-
soda,
Chopped
"'. H.

FRUIT

three

molasses,
fills 1\ristos
currants,
one
YAX 1\TTA .
. EGGLESS

one cllpflll
cupflll
of
half
KELSOX.

ful
one cllpful
prllnes
TOUSEY,
FRUIT

f1ollr,

hlltter,

ellpflll

one cllpflll

in ;he milk,

LOAF CAKE.-One
cllpflll Xew Orleans molasses,
two teaspoon fills eream tllrtar
sifted Aristos
soda
one
ins, one pOllnd currants,
crock, mix well with crealll
gredients.
hands,
lIloderate
,(,Ol'SEY,

tablcrpoonflll
one-quarter

the hlltter
last
after

l'innamon,
pound

This will make

ha,'ing warmed

lIlakl~ a well

eomlllon

putting

in thl'

tartar,

o,'ell.

frllit

two

sweet milk,

two ellpfllls
three

sugar,
one
fh'e cupfuls
in the flour, one teaspoonful

hrown
e:rgs,

eitron,

one

nutmeA',
the
Put
in till' center,

and molasses
it has heen f1ollred:

a little:

hakl'

si7.ed

10a"es.-:\IHS.

one pOllnd
flour
in II
pllt

in other
Illix well with
two hOllrs
"',

rais-
large
in-
the
in a
H.

PRINCE ALBERT
the si7.e of all c/!g,

CAKE.-Two
two tllhiespoonfllis

eggs, one eliI' of sligar,

of

lIlolasses,

one teaspoonflll

('lIpflll of SOliI' lIlilk, one teaspoon fill of soda,

('lIpflll of

(wiled

raisins.-:\IRS,

one pieee of but-
of cin-
of

two cllpfllls

:\IYRO:,\ ATCHISO:\'".
one l'upful
three Cllp-

lIlolasses,
soda.

l'Ul'fll1 SlIlrar, one-half
hlltter.
.. JOHX ASPLlX,

one eA'g, two teaspoonfuls

l'lIl'flll

ter
nanlOn. one-half
sift('d Aristos
COFFEE

flollr,

('old eof1'(~. one-half
fills

,\ristos
MOLASSES
on .. tahll'spoonflll
teaspoonful
flollr:
heat
dissfll\'('
stir well and
of
('lIpfll]
S.\ \'ERY,

sugar,
tIlt' soda,
add
raisins

flollr, onl'
CAKE.-Onl'

cinnalllon,

onl'

cllpflll
salt.-:\IRS
SPIC::: CAKE.-One-third
hlltter,

onl'

teaspoon
fOllrth

and hlltter;

of

of hatter

lIlolasSl's
l'flllr Ollt part
remainder
or

cllrrants

(dred1!ed

fill

l'lIl'flll
sod .... one

sllgllr,
l'llpflll

teaspoonful

do,'es,
add the ('upflll

two

('upfuls
hoiling water

the hatter.
slowly,
in

and add the flollr
Then

add the
spiel's.
if d~sirl'd.-:\IRS.

flour)

fill with' molasses,
hoiling water,
one
Aristos
in which
to first part;
one
HAY

and

SPICE CAKE.-OrH'

cupflll

frYings.

meat
of nntll;ep:.
teasponnflll

two l'g!!S, one' ('Ilpful
flf

two ('upfllis

nhollt
flf eIO\'es.-:\IHS,

SPICE CAKE WITHOUT

tel'... n,' cllpfll]
one-half
!!ratt'd
sired ..-:VlRS, DE"X

teaspoonful

1111tnlf'1!and nnc ('lIpf1l1 flollred

H.

I'EHKIXS,

SOUl" milk,
elm'es.

twn
OIl<'

of sligar,

of huttermilk
:\ristos
flour.

two-thirds
or
one

of a clIpflll

of hlltter.

sour milk, one teaspoonful

or

teaspoonful

flf soda,

one

FH,\~K
=GGS.-One

CR.\XE.

cllpflll

sligar,

('lIpfuls Aristos
teaspoonflll
raisins,

one

flour,
cinnamon,
Xut nll~ats may he added

one-half

teaspoonful

if de-

one-half

cllpflll
teaspoon fill

hllt-
soda.

HA YWOOO'S

TILLE
fine
('upf;lIs of molasses,

dissflh'ed

PORK CAKE.-One

in one pint of hoiling water,

pllllnd
two cupfuls

of

salt

t,wo tahlespoonfuls

cinnamon,

one tahlespoonflll

fine pOllnd raisins,

one hl'aping

tl"aspoonful

pork

of hrown

('hopped
sligar,
cloves,
SOdll, nine ellp-

nlltllll',l!.
flflur.-:\IRS.

H:\R:\IOX

GALE.

"en'
tw,;
one gratt.d
fuls
"rist,,,

72

SALEM COOK BOOK

n~'
I'i '

.:. '-_I"'-D-_.I.. -i_-I__ I__ ~-_a__-.-_a..,.e_a_,-_o_OJl

a_a __ ~_~

Allen H~Paton Company

._.

I_a .....:.

;.

CITY AND SUBURBAN

Real Estate

Loans

Investments

Rooms 412-15

Insurance of All Kinds
First National Bank

ANN ARBOR, MICHIGAN

Phone 40

I:

We ..,/{re Wever 91ndersold

.7fnd .?rave the Largest StocK in the City

ulze Soodyear 1)1ug CO.

91lichiga n

:1

Next Door to D. U. R. Waiting Room

Frank Painter's

RESTAURANT
REGULAR MEALS,

I
•I
I
I
:-------------1
WEINM:~~h..~~;;~~~;;ERco.I
lANN ARBOR, 210.221.223 ~. w

iI
t•• St. MICHIGAN .1

HIGH GRADE TABLE SUPPLIES

ANN ARBOR,

IHICHIGAN'

40c

I

••1..... 0_1_'_''-''_'_

-.-.-.-._._

_._0_0 __ '~T_'

.___.....__••

SALEM COOK BOOK

73

CAKE.-Two
one cupful milk,

eggs,

one

two heaping
flour,

two cupfuls Aristos

light

and heat well,

flavorinjr,

then

then
the whites

one
baking

sugar,

cupful
teaspoonfuls
cream the hutter;
and

add milk,
of

the

eggs beaten

heaping
powder
add suga;
sifted
stitf.-

flour

(:upful

sugar,

one-half

cupful

one-half
of

cupfuls

three

eggs,

Aristos
heaten

flour,
and

two
added

one half

butter,
teaspoonfuls
last.-:\IRS.

cup-
baking
FRED

LA YER OR LOAF

hutter,

tahlespoonful
one teaspoonful
and
with the
)IRS. RAY SA VERY.

baking

yolks

\'anilla,

of eggs, heaten

powder,

LAYER
ful of milk,
powder,
-C. WHEELER.

CAKE.-One
one
fla\'oring,

and

whites

ful of butter,
spoonfuls
tinj!,-)!RS.

of hakinjr

one cupful

of
powder,
K L, LAR~ED.
CAKE.-l'ut

filling with

finish

WHITE
full,
two teaspoonfuls
or

loaf,-)IRS

half
flour,
lavers

CAKE.-One
of

a cupful
three
of

. WHITE
of
<lJlc-half
flour
sifted
the whites
<~ARRIE O\'EXSHIHK
MARSHMALLOW
cupful

times,

LAYER OR LOAF CAKE.-Two

sweet milk,
vanilla.

eggs, one cupful

two cupfuls

of sugar,
of Aristos

one-third
flour,

Save out

the whites

of one egg for

cup"
two tea-
frost-

of

whites
sweet mnk,
powder,
.. J. M. REXWICK.
of

haking

cupful

sweet milk,

and
and one and one-fourth

sugar,
onc

two eggs heaten

to a stiff

froth,

two eggs

in a cup,

add butter

to make

cupful

one
flavoring.

sugar,
Beat

two cupfuls

five minutes.

cup
Aristos
Bake
in

one-fourth
one-fourth
teaspoonfuls
add

last

of

cupful

cupfuls

of buttcr,
of Aristos
powder,

of baking

and

stir well.-)IRS.

and

on hack

twenty

Strain
for
than

.,ue
_,,)I\'ec!.
,;tantly
smaller
marshmallow
hake
in two layers
gether with white
.~ircd.--)!RS.

place

of cold water,
add
to
minutes,
used
the
he fore making

ones
day

the
the

pound

it one
flavor with
cake
for
the
the marshmallow
with

flavored

FHED WHEELI~H.

using
frosting,

FORT WAYNE

CAKE.-One-half

stove
of
rose.
part,
cakc.
for

nmilla.

Put
set

the

CAKE.-Three

tahlespoonfuls
of

of
let
confectioner's

and

gelatine
it

remain
sugar,

soaked
until
beat

in a greased
away

to cool.

pan

)lake

Use

any white
layer.

center
Can

\'ar)'

(:ake
Put
flavoring

in
dis-
con-
a size
the
recipe,
all
to-
if de-

of Kingsford's

of Aristos

flour,
c:ornstarch,
flour,
stir

Sift

cornstarch

thoroughly,
thc

sifted

flour

in sugar,
and milk

butter,
fine granulated

one-half

cupful
of
four

one cupful
of
whites
and baking
of
thc
without

the whites
alternately

eggs,

one
powder
eggs

cupful

sugar,
teaspoonful
four
thoroughly

times;

allowing

the hatter

at anv time until
earan;el

it
putting

for

is all

in.

Fort Wayne

Beat well
{'ake

and put
together.-)IHS.

in pans

sweet
one-half
baking
cream
beaten,
to
to bake.
FHED

CREAM LAYER OR LOAF CAKE.-One

eggs,

save

the white

of one

level

teaspoonfuls

of baking

cupful
frosting,
put

for
powder,

sweet
cream,
two cupfuls
in the

last

one cupful
of Aristos
Add

thing.

extract.

milk, one cupful
('upful
powder,
the hutter
then
add
hecome
thin
Use maple
\HIEELEH.

three
four

sultar,
flour,
flan)rinl\'

cupfuls
butter,

HILDRETH
of ~'east,
three
eggs,
teaspoonful
of Aristos
part:
One
sweet milk,
of

two cupfuls
four
eggs

cupfuls

and salt

to taste.-.MISS

BREAD

CAKE.-Two

('hopped
teaspoonful
III1Hl, one

raisins

one
nutmeA',

cupful
one-half

and one-half

MARBLE

CAKE.-Light

one-half

haking
part:

hutter,
spoonfllis
in/!,. Dark
IIwrasses,
,\ristos
d"ves;
ROY WATElDL\~.

flour,
add

onc half
one

the

cllpflll
powdcr,
Yolks of
cupful
teaspoonful

sour milk

WHEELER.

two
one

cupfuls
teaspoonful

sugar,

two

soda,
teaspoonful

('upfuls
one-half
einna-

one-half

cloves,
flour.-H,
cupful white

F. "',

sugar,
sifted Aristos

onc-half
flour,

two

beaten

butter,

whites
fOllr eggs, one {'upful
cupful
teaspoonful
soda

one-half
soda,
one
into which

last

the

brown
sour milk,
each

and

has

addcd

last,
onc-half
two cupfuls
of
heen

cinnamon
stirred.-:\IHS.

sugar,

cupful
tea-
flavor-
cupful
sifted
and

SALEM COOK BOOK

BLACKBERRY
three

JAM CAKE.-One
sour

tahlesp .... nfllis

('lIpflll

sligar,

('re'"II.

three

thre
tahlesp

and two whites

of

('g~s,

.. ne Clip jalll,

two ('lIpfllls Aristos

sodn sifkd
fla\"('ring

Imiled frosting

in 1I01l-r.two teaspoon fills l'innalll
if desired.

Stir

all

.. n, one teaspo .. nfnl
to~etl1t"r
and
It:;. :'\. L. H.

in loaf

hake

la~'ers.-~l

hdween

c.. ffee.

f"lIrths Cllpflll hilt.
three
nfuls
tea-
('I.. \"es,
three

lIo11r, orH'

or

ter ereallled,
yolks
spoonful
and
layers:

other

ROLL JELLY

CAKE.-Three

two tahleSI'0 .. nfllls of eold water
teaspo .. nfllis
hakin~
ROY WATER~/A:'\".

powder.

one

APPLE

OR HUCKLEBERRY

eggs hcatcn

Ii~ht. one elll'flli

.. r milk, one cllpflll

sifted A ristns

teaspoollflll

,'anilIa,

pineh

of

511;.:"ar.sifted,
two

HOIl r,

;;;oIt.-MHS.

tcaspoonflll
.me-half
lIIilk, one heapin~

sail,
"lIpful

two
sugar.

teaspoon fills

haking

one
('lIpflll

egg, yolk
11l1l'kleherries

and white

or

thinly

heat

..n sl'p"r"tcl~',
apples.-

slil'l.d

CAKE.-,One

pint

of

sifkd

powder,

Aristol-
onl'-follrth

flollr,
eup-

one-Iullf
ful hlltter,
one
cllpflll
:\IRS. D. A.

DROP CAKES.-Onc
shorlenin~

teaspoon fill
fill(, or

(hlltt,'r
('a('h
('lit

of
one
chopp('d
Bake

CREAM PUFFS.-Ol\('

in slliall
in deep ~em tins or drop

hits with
in huttcred

and one-h,df
two
('Io\'es

lard I,

soda,

,:nd
of

ellps of hrown Sll~ar,
e~~s,
and

two-Ihirds

onc

"lIpful

cinnamon,
stir

shears;

thkk

of
"lIpful
with

s""r
of
:\rist

.. s

two-Ih:rds

ellpflll
Inilk,
raisins,
flollr.

pans. -:\1HS. FR ED W H EJo:I.EH.

a pea.

fOllr minlltl's

tablespoonfuls
sifted
,\ristos
or
one at a time.
of
Drop
each puff', do not
thirt~'-fh'e minllt
large
fill with Frelwh
110uble hoiler.
milk:
One
Kinj!'sford's
two
"rhipped
crellll!
if desired.-:\IISS

tahlespoonfuls

I'U ITs.

ellpful
of

salt.

hoilin~ water,

Bring

to a hoil

Sll~ar,
1I01lr: stir

pilll'h

is ~enerHlIy
Beat

\'i~oruusly

IIntil

sllffkient.

ten lIlinlltes

after
on a Iightl~. ~reased
let

them t01l('h em'h other.

..s (if not

thoroughly

done

the lIIixture
"'hen
all eg~s
hakin/!

are
pan,
Bake
they will

"'llI'n

('001 split

them open

on one

('r(':II1I whkh
Ill'at
e~~

the
heaten

is Illade as follows:

foUowinl!'

inl!'rediellts
pilll'h

1i~!!.t1y,

cornstnn'h,

wet with

a

little milk,

one-half
and

cllpful
add
is perfectly

,'()OI add three
then

eggs,

add sod"

in,
IIsing
a tahlt'sl",,,nflll
in a 1I1Ilderate o"ell
This makt's
faU).
a sha rp kllifc

side with
SCHld one "lIpful
Hllli stir

on"
sllll)OIh.

the

hlltter,

two
('II pfll I of
three
he<ltin).! in
si~e
for
ahollt
Iwc!\'e
and
of milk in n
int"
Ih,' hot
t<lhlt"I'''''lIful

one
It'i1~p(,onflll
Fla\'or

h:ltt~I',
wlt ..n (""'1.
('r,'am

together
of

salt.
one-half
fuur minutes.

sUj!:nr:

sweetened

HILDHlnH

,'ook
and

three

ol'

fla\'ored may he used in "Ia('e of Frt'm'II
WI'IEELER.
cllpflll

of water

and

one

CREAM PUFFS.-Boil

butter,
eggs,
heat well.
:\IRS. BERT:'\"

ndd to this onc ('upful

of dry Aristos

flour

I'llt

II

":I.S0:'\:

tablespoonful
in a place,
:\1RS .. JOH:'\ HE:'\"\\'ICK.

one-half
and when

of a l'upful
cool
fill with

of
;..Id tllr(','
,'1"1'''111.-

hake

an(l

-ICINGS -

CHOCOLATE
six tablespoonfuls
-:\IRS.

HERBERT

FROSTING.--Onc
milk, hutter

,'upful
si~e of hickory

S:\/ITH.

Sllj!:ar,
nut,

two tahlcspuonfuls

fln\'llrin~:

hoil until

('",'oa,
glassy.

FUDGE

FILLING.-Two

spoonful
ball when
by lidding

hutter,

dropped
('old milk.

two tahlespoonfuls
stir

in water;

Fla,'or with \'nnilla,

,'lIpfllls

SUl\'lIr, one-hnlf

cupflll milk.

Baker's

('twoa:

('ook IIntil

it

one
forms

I.lhle-
a soft

IIntii

cold

and make

the

rij!:ht

consistency

ETTA l\IeLAUGHL/:'\.

WHITE MOUNTAIN
e/lA', white.
tille-half
and water
of

one
sugar
beaten white
One 6t)Ullre of chocolate
W:\TERMAN.

to/letllt'r
('gl\': heat

snlt.-MRS.
('upful

,'anilla,

CREAM.-One
teaspoonflll
it

until

threads;
('001 enou~h
for

until
IU:I~' be added

sUj!'nr, ollt,-third

to

fla\'orinl-\'
or
pour
the
to spread.
a "'wcolate

taste:
slowly
the
frustin/l.-~IR~.

syrllp
then

add

('lIpful water,
the
hoil
into
the
lIayoring.
ROY

SALEM COOK BOOK

75

:"Id one
it seems

,".olin!!:,-

CHOCOLATE

FILLING.-Melt

one-half

one e;rg'.

three

tnhlespoonfuls

stirring

eonstantl,\',

renlo\'e

from fire

bar of Baker's
water;

eho('olate,
until

(~ook slowly
:llld stir

''''Iile

;\1. HE:\'WICK,

in "ll('-half

is I'llll",th,

ICING.-Beat
sifted
allll

l'np of
thkk

thl' whites

confectioner's
then
!!Jossy,

fr ..stin!,

is malic

thi,'k

and

glossy

hy hentin/!,

two

of.
sugar

and
ndd ('ocoanllt

eg'l!s IIntii
continue

111':",

I-(rallually
until
on cake.
than with S\I!!al'.-

hcatinl!

:lllll spread

rathel'

cllpflll
,'!lite
-'IRS,

sugar,
thick.
,J.

COCOANUT

heat
frostin;.:
This
C. C. B.

hutter,

one

cupful

of

p"wderell

sugar

and

SU!!:". in olle-half

eornstareh

cool

enou!!h

cllpful
uwistene,{
to SprejH!
as.

nke
raisins,

filling

for
ete.-;\tHS.

fOllr
sligar.
IIntil white

'ayeI'

eake
D:\:\'IEI.
tahlespoonfuls
:lIld of proper

hy adding'
S:\IITI-l.
of

lIIilk, boil

l:onsisteney

ICING.-One
tahle,poonfuls

three

tahll'spoonful
of cream,

SOFT ICING WITHOUT
until
a yny

it will hair,
little water
Can

rllnning',

ruM one
and stir well.
he used

teaspoonful
Let

for

thoron/!,hly.-G.

stir
EGGS.-Boil

L.
one cllpful

Kin!!sford's
stand
ulltil

milk
with
withont
liked,

"'lOpped

eh'"'ulatt',
ICING.-One

eo('oanut,
('upful

to the minutes,

from three
to spread.-:\tHS,

CAKE

ICING.-One

let hoil without

of

I-(ranulated
flavor:

heat
\\':\1. S. TBO:\tI'SO:\'.
and one-half
stirrin/!

in cold water
LEMON FROSTING.-Take

to eool when eool

of Sll;!ar, one e/!,/!, stirred
taken

;.rreat eare

heing-

of water:
set

cupful
it hoils,
until

partly
OPERA

eool. This

is nke

fM a layer

CARAMEL

SIIg'ar,
until
ready

thre ..-follrths
a hall
to sprt'ad.-l\IHS.

is

('upflll

forllled when

FROSTING.--One
thin
of
eream,
the mixture

DA:\' ECKER.

eake.--MBS,
and
one-half
is
tried

of

sugar,

('lIpfllls
it hairs,
IIntii white.-:\tRS.

then

take

until
stir

/!rated

the
togethl"r,

not

to scon'h

rind and juice

Put on sto\'e
Helllo\'e

it,

eupfu!
and

scallt

one-half

stoye

from the
JOB X REXWICK.
of one lemon.
and cook slowly

one
until
and beat

frolll
GII.BEHT

sto\'e
THO:\II'SO:\'.

cupfuls

one-half
tablespoonfnl
in cold water,

of
butter;
Beat

hrown
cook
nntil

CARAMEL

FILLING.-One

('upful

of

hrown

su/!ar,

one

tablespoonful

flour,

Aristos
mHI tnble"IHlOnful
stirring
('onstanth'.

lump of hutter

of milk.
Add

the si1.t' of a wnlnul.
Cook nntil
\'anilln.-:\IBS,

it

CARAMEL

FROSTING.-One

and

thin ('\'eam, one-half

tnblespoonful

Cream together.

threads wl1('n dropped
:\IYHO:\, ATCHISO:\'.
one-half
huUer.
thil-k.--:\IRS.
sugar,

cupfuls
Cook until

H EH BEBT
one roundin/!

sug-ar.
ball

Add flour
frmll n spoon,

three-follrths
is formed

hy

S:\I1TH.
tahlespoon-

after

it
not
too ('old will

enough

thick
If

cllpful

of

beating

sweet milk;
all
time,

the

boil
beat

fifteen minutes
until

it will

run off.

heat

until

cups of maple

S'"Ut'

in ('old water:
CARAMEL.-Two
three-fourths

('001 quickly,

Be careful

to put on too hot or

not
at all.--:\IHS.
FILLING
puh'eri1.ed

FRED WHEELEH.
FOR CAKE.-Beat
sugar.
and on top of ('ake.
one-half

:\tash
Use while
pound
of

the white

hananas,

add
fresh.-;\IBS
flg-s through

eg/!,
and

of one
to frosting

thicken
put
.• JOB:\' ASPLIX.
the food ('hopper,

he.::

cnpful
dropping

MAPLE

..r,
to hoil,

fill of hutt
begins
to run.
not

spread
BANANA

(Iuite
tween

stifl' with
layns

and one-hnlf

('UP of water.

Cook

until

thil'k.-:\I1SS

FIG FJLLJNG.-Put
eup nf sugar

one
DRETH WHIi.ELlm.

and

of one

one-half
egg:

cllpfuls

Jig-ht brown

boil

the

sU,ll'ar and water

the syrup

slowly

into the heaten white;

beat

SEA FOAM FROSTING.-One

(.ne-half
gethl'r
cool

until
enouj!h
FLUFFY

('old wllter, white

('upflll
it
pour
to sprend,-:\tRS.

thrends;

fruit
egg,
bl'at

(.,tr.l\dJerries,
unhe,lten,
on,'-half

RUFFLES

FILLING.-One

HOY WATEIDL\:\'.
cupful
<'le.-nny

bananas,

rll.~pberries.

one-half

teaspoonful

of cream of

hour.-l\IHS.

FRED WHEELEH.

sugar.
(Iry

tartar;

one
kind),
mix all

('upful

of

fresh
whitl" of OOt'
together
and

add
HIL-

sugnr.
to-
until

76

SALEM COOK BOOK

RAISIN FILLING.-:\Iake

one cupful of chopped raisins to hot syrup before it
white of egg.-:\IRS.

ROY WATERMAN.

the same as "'hite Mountain Cream and add
is poured on the beaten

NOUGAT FILLING.-One

beaten egg yolk,
cream, nnd the beaten white of an egg, salt; do not cook.
layers of cake and lee top; sprinkle with coconnut.-~IRS.

three tablespoonfuls

cupful nut meats, chopped fine; mId to one
(.ne-half cupful whipped
Spreml between

powdered sugar,

ALMOND CREAM FILLlNG.-One

three egg yolks,
one-half
three tablespoonfuls
pound almonds (blanchcd and chopped), beat
add
the hot milk, in which the cornstnrch smoothed in a little milk has been stirred,
then the almonds and spread between layers.
To the lein/! add split and whole
almonds.-:\I1SS

three teaspoonfuls Kingsford's

the yolks and SUl!ar together,

pint cream or milk,

cornstnrch,

N. C. C.

'I.. n.

sugar,

-

COOKIES
sugar,

WHITE COOKIES.-Two

lard, one cupful butter,

cupful
teaspoonful
cookies.-:\1RS.

soda, one teaspoonful

JOHN HAYWOOD.

cupfuls
two e/!/!s, two teaspoonfuls

two-thirds

nutmeg, Aristos

flour.

cupful

sour milk, ont:
baking powder, one
;\Inkes o\'er 3ixty

SUGAR COOKIES.-Two

cupfuls of sugar,

of butter and lard, one cupful of buttermilk, one-half
heaping teaspoonful
E. L. LARNED .•

of baking powder, nutmeg;

two eggs, one-half cupful each
of soda, onc

teaspoonful

sprinkle with sUjrar.-l\IRS.

WHITE COOKIES.-One

sugar, one-half cupful butter, one well beaten egg, one. small teaspoonful
of tartar,
in rather qukk o\'en.-l\IRS.

a larl!er one of soda, a little salt,

thin sour erealU, one \'ery larl!e cupful
crcalll
to roll easily; hake

ROY "',\TEID!.\1\'.

.\ristos

cupful

flour

WHITE SUGAR COOKIES.-Three

onc C'\lpful .,hortening, mostly lard, one-half
teaspoonfuls
\\"ICK.

baking powder; mix soft,

fla\'or

t'1!/!S, one aud one-half cupfuls

cupful

sweet milk,

to tastc.-l\IHS.

sugar,
two heapin)!"
,J. M. HEN-

WHITE COOKIES.-One

cupful of
butter,
ten-.
spoonful of soda, one teaspoonful of haking powder, salt and nntmc).!.'to taste;
mix soft.-:\IRS.

cupful Sour milk, one lerel

use one eg/T-two-thirds

and one-half cupfuls

AMELIA PERKINS.

sugar, one-half

two eggs-can

WHITE COOKIES.-Fourteen

white suga r, good lump of lard and hutter,
soda,

.\ristos

flour to mix stifl'.-l\lISS
eggs,
tell,'poonful

('old water, one small

WHITE COOKIES.-Two

cupful
BERT S:\lITII.

tahlespoonfuls

two cupful~
two eggs, nutmel!, on" t,'aspoonful

cream,

sour

INI':"/. WIIl'l'E:\IAN.

t\l'O cupfuls sugar, one cupful butter, orw
HVR-

so<lll, Aristos

flour.-MRS.

SUGAR COOKIES.-Two

tel', four
tllhll'spoonfuls of water, onc t{'aspoonful. of sodll;
sprinkle with sUg"ar, and pllll'C a raisin in thc ecnter of
LAH~ED.

cupfuls of sUl!al', th1"l~eCl!l!S,one l'upful of hnt-
tla\"llJ' with nutnll'l!:
/'aeh.--:\IRS.
I..

E.

,

SUGAR COOKIES.-Three

"'ur

cream or good buttermilk,

one cupful
little salt and nutmeg; mix eomfortahly
MISS CARRIE S. THAYER.
SUGAR COOKIES.-One

eggs, two ('upfuls SUl!lIr,one cupful slwrteuinl!.
so,I", "
stiff'; mould littl,. and I",kl' fjuil'kly--

one heapinl!

It'aspoonfnl

"ne ('upful of shortening, one-half cupful of sour milk, one-h"lf
sod", one teaspoonful haking powder,
f],,,'nr to t"ste; mix soft.-
O\"ENSHIHE.

and one-half cupfuls of white sUI!"r,

lwo ";!;!,,.
tellspoonfnl of
:\IISS C.\ HIII g

CREAM COOKIES.-One

two cupfuls of sug"r,
!lour.

-"IRS. DAN VCKI~R.

two eggs, one teaspoollful of sod".

(:upful of sour ereaUl, on/' cupful of shortening',
llutlllc;r and ,\ristos

SALEM COOK BOOK

SUGAR

COOKIES.-Two

e;!g:s.

two cupfuls

su;!nr.

one cupful

sour milk. one scant
one-half

teaspoonful

teaspoonful
salt, nearly

soda,
one nutllleg. Aristos

two e\'en

shorteuing.
t"aspoon-

flollr

roundin;:.
fuls hakin!!
enG:,!!h tn 1',,11soft.-:\IHS.

on:' cupful
pow,ler,

:\1. ,I. TOUSEY.

EXCELL:'

NT COOKIES.--Three
sour

('lIpful

e;!!,s.

two cupfuls

SU;!" r. onr-h;.;

erealll.

one

teaspoonful

snda. Aristos

( cupflll
flour

butter.
-)IHS.

o:Jc-half
thick
:\. F. \',\X .\'1'TA.
('upfllis
teaspoonfuls
Use Aristos

COOKIES.-T\\'o
fhc
nlltmeg-.

hutter.

cupful
son with
sugar.--)IHS.

n.\XIEI.

S:\IlTH.

su;!a 1',
hakinj!
flour

two
(lowder.

ej!j!s.

to roll out

one

l'upful

sweet

one

teaspoonful

nicely:

sprinkle

lIIilk.
sod I and
the

on~
sea-
top witl\<

SOUTHERN

COOKIES.--One-third

cupfHlrieh

one-half
two teaspoonfllis
to roll:
l'hill
SHOEBRlDGE.

j!in;.rer,
if possihle.

milk or

thin l'I'ealll,
two tenspoonfuls
roll

then

thin

Cllpflll hlltter.

one-half
two e;!l!s, one teaspoonful

l'upflll
salt

bakin;!

powder
in moderate

h:lke

(Ie\'el), Aristns
o"en.-MRS.

sllgar,_
(s(~ant).
flour-

BEXJ.

JELLY
butter
and
shortenin,~.
spoonful
little

COOKI
lard,
then
bakin;.r

'!" S.-One
fl,,\'or with
add one-h"lf
po\\'dCl'.
use
jell on top of eal'h l'onkit'
BROWN
SUGAR
and hutter mixt'(I.

l'lIpfuls
"'1Ilill " : stir

and one-half
and
nutme;!
sour milk. mil'
cupful
sufl'ieient
flour
and bake

Aristog
in i1 hot o"en.-)IRS
l'upful
('I!;!. on~ teasponnful

brown
soda.

COOKIES.-One
"ne

su;!a I',
this

t,,'o e;!I!S, O!l~ eupful

teaspoonful
to roll out

jrood:

dh not
one

soda,
good.

lIIelt.
tea-
11

Put
.. IOHX ASPLIX.
cupful
cream
stift' with

'luite

sUA'"r, one-half
two teaspoonful:;

mix

l'olel. w"tel':

dissnl"ed
flo:!l'.-)IHS.

in foul'
A. F.

tablespoollfuls

\-AX .\TTA.

lard
of
Aristos

tartar

SOUR CR:'AM COOKIES.-One
on('

teaspoonful
siftl'd

soda:
with
teaspoonflll

flour.
and one

on(' cllpflll
one
salt:

cupful
sUj!ar. heat w('11 together:

l'I'('am,

sO\lr

,"ery thick:

tc"spoonflll

sprinkle
Holl

hakinj!

pnwder.

sll;tal'

and er,t'oanut

one
if

qUilrteI' d iln in('h thick:

sweeten
two ellpfllis
tc-aspoonful
liked
hake

ou th('
a light

with
Aristos
\.;tnilla
top
roll
brown.-COXTR
BRO\VN
lard,

and

cupful
spoonful
tos

SOdil,
flollr.-:'IIH~.
LEMON

in hefore

t'uttin~.

I BeTEl).

SUGAR

COOKIES.-One

two ('upfuls

brown
two teaspoonf.uls

H. B. XOBLE.

COOKIES.--Fi\'{'

sug-ar. one-hillf
II"kinl'
powder.

e,!1:p:,one-half
('upful
nne

cupful
sour milk,

hutter.

one-half
one-h,lIf
tea-
\'il n ilia , A ris-

teaspoonflll

of

illl1lllonia.

two and olll'-half
and roll

bonate
tel',
stiff
\'{'ry thin
MRS. FlUX\\: BeERS.
COOKIES.-
shortl'ning

FRUIT

cupful
in one ('upful

thinb
soh'ed
little
nutme;!
TRIBl'TED.

and salt.

two ('upfllls milk. ont'

('(.nts

\\"orth

oil

It'II\On.
:lnd OIH'-fourth

('upfuls

and bake

iu!!,ar,

l'ilH'h salt
soak

qlli('kly:

and whites
ammonia

fh'e
t'llpfuis

t'ents worth

car-
lard and uut-
cg-gs: mix

three

of

in milk o"er

night.-

Two
(lard

e;!;!s, olle
and

IlIlttn).

sweet milk or water.
('upful

two-thirds

larJ.!e ('upful

one
one small
En,!dish

light

hrown
tl'aspoonful

small
teaspoonful

('urrants

and

sugar,

soda

two-
dis-
powder:

hakinjr
raisins.-CON-

FRUIT

COOKIES.-One

and

"'Ie-half

('upfuls

of

su;!ar,

and lard mixed,

one-half

"lIpful

of sweet milk,

cupful

one
two teaspoon-

of

fuls of Enl!lish

eu rra nts or
hake

to mix soft;

raisi ns,
in 1I

two
'luick

.\ristos

flour

or buttl'r
j!rated

butter
fuls of
teaspoonfuls
o\'en.-)!RS.

FRUIT

ing. OIH'-half
ful of soda.
MAPLE

nutllH';!,
of bakin;!
IR \'IXG

th ree tablespoon
powder
and
I LUIILTOX.

('Ilpfuls

COOKIES.-Two
('upful
clOHS and cinnamon.-

SUGAR.-One

cupful
one

sUJ!.lr. one

tahlespoonful

e!!';!. three
;;oda. pin('h

of sour milk. one cupful

of brown
of

SII;!ar. one

t'npful

rabills.

two ejrj!s.

of

0111'

slHlrten-
fI-aspoon-

)IHS.

II.-\lDIOX

G.\LE.

cupful maple
tahlcspoonfuls

of

salt. Aristos

S~'l'\Ip. one
\'i'H'j!ar.

one
fluur.-:'IIRS.

cupful

shortening,

tahlespoonful

one
;!injrcr.

)1. L. S)IITII.

SALEM COOK BOOK

DROP

SOUR CREAM COOKIES.-One

ami one-half

larg"e egg,
pinch
soda,
dough;
drop

el!gs,
salt,

two
of
from spoon

three-fourths

one-half

nutllleJC, Aristos

on huttered

pans;
in,-MItS.

on top of ('(lOki!"s or

they nlllY he stirred

cupfuls
sour

('upful

sUJCar, piece
one
crellm,
enough
raisins
COl.D-

flour
sllrinkle
eIlAS.

size of

of butter
le\'(~1 teaspoonful
for
quit!"
or currants
HEX.

a stiff

MOLASSES

COOKIES.-One-half

('Ullful

brown

suI''' 1', one-half

one-half
each

of

cupful
!!,inger,

of molasses,
cinnamon,

one-half
and

soda

cupful

salt; mix

of
as

sour milk,
soft

as

cupful
one
Iw

,'an

sllllrteninl!,
teaspoonful
handle(l.-1\1RS,

one

MOLASSES
lard,

fut
tablespoonfuls
stir
MRS, DAXIEL

very

\\'1\1. S. TH01\II'SOX.
COOKIES.-One

half

('offee

cupful

sugar,
half milk,

and

II little

salt, one-half
I!"t stand

flour,

cupful
vinegar,

stiff with Aristos

SMITH,

nllliasses,

one ('upful
four
teaspoonful
o\'er

ni/!ht,

teaspoonfuls
cinnamon
roll
out

soda,

one eup-
two
and e1o\'es;
and

hake,-

OVER NIGHT MOLASSES

COOKIES.--Two

eggs, one ('upful

sugar,

onc

cupful molasses,
cold water,
one
let stand
ginger;
MOLASSES

one-half
soda,

and

four
tablespoonful
over night.-l\IRS.
COOKIES.-One
thick

cupful
rounding
flour.-1\1RS

SlI/lnl', one cupful

teaspoonfuls

soda,
.• JOHN MUNK

Aristos
tablespoonful

cupfnls
one
\\'1\1. GYDE.
cupful Xew Orleans molasses,

flour,
cadI

six
of

sour

('ream,

two-thirds

('npful

sllllrteninl!,

snit,

one-fourth

teaspoonfnl

l'innamon,

tnblespoonfuls
cinnamon

and

one

e/or/r, 011I'
two
Aristos

MOLASSES

COOKIES.-'J'wo-thinls

"upful

molasses,

one

nnd

sUj!'ar, one cupfn]

lard

or drippings,

one cupful warm water,

onc-half
two ]e\'1"1

teaspoonful

"inger,

,\ristos

flour

to mix "cry

soft.

cupfuls
tenspoonfuls
-1\IISS

soda, one level
IXEZ \\'HITE1\IAX,

MOLASSES
ful
la rd.
l'innamon,
TERRILL.

COOKIES.-One

('npful

su/('ar, one ('urful molasses,

onc cup-

two thirds

cupful
one teaspoonful

cold water,
sod,,; mix quite

one teaspoonful

gin/!er,

one

teaspoonful

soft with A ristlls

flou 1'.-1\1 HS, HOY

MOLASSES
(beaten),
soda,
tenspoonful

eggs
spoonful
heaping

COOKIES,-Onc

one cupful
one smnll

nl/llasses,
teaspoonful
ginger, A ristos

NEVER
ful molasses,
t,'aspoonfuls
.\ristos

flour,

FAIL MOLASSES
one
soda.
stirred

l'upful
one
in;

tahlespoonfu]
two ('upfuls

shorten in/!,

to roll

soft.-1\IRS.

COOKIES.,-One

l'upful white
one-fourth
salt. one e"en

sUl!ar, on,'
cupful water,

teaspoouful

('upful

lard,

one heapin;r

three
tea-
l'inrllllUOn, on('

('upful
two

teaspoonfuls

sugar,

ROY \\" ATEH ~l.\ X.
hrown

one ,'up-
two
ft\"e cups
GLI~X \\'Hl'I"I'.\KEB.
cupful

suga r, one

/!ing",,,

salt,

hrown

teaspoonful

1', one
in.-~IHS,
('upful

"gl!s.

two
dne"a
knea(kd
elll!, onl:

MOLASSES

1II01/lsses. one
,lissol\"ed
soda
MOLASSES

COOKIES.-One
shortening,

,'upful
in watpr,

COOKIES.-Two

butter

lIIelh'd
two

dessert
to roll easily.

or shortenin~.
spoonfuls
of
Do not

roll

cupful
water.
flour
;\lAX.

one-half

cupful

g"in/!,'r, A ristoI'

flour.-~IRS.

1II0iasses,

,'upfuls
one ('upful

soda.

two

sour
dessert

too thin;

hake

quiekly.-1\IHS,

two

teaspoonfuls

hot W/lter,
A, F.
one

\' A:\' ATTA.
su/!ar,
cupful
l'realU, one-half
('upful
spoonfuls

one
hot
.\ ristos

/('inger,
HOY \\".\TER-

GINGER

cupful

(Ille-half
add sufficient
~IRS. ARCHIE KI';RR.

DROPS.-One
sweet
Aristos

IIIilk,
flour

('Ullful
two-thirds
to IIInke of proper

hrown
('upful molasses,

sugar,

two-thirds

onl'

('upful
teaspoouful

hutter.
sodll.

('onsish'Il('Y for drop

,'ookies.-

MOLASSES

DROP COOKIES.-Two

ellllS, one

tahll'spoonfuls

melted

shortenin:r,

eiJrht

two

molasses,
four
teHspoonfuls
~lHS. HERnERT

dissoh'ed

soda
S~IITH.

in four

teaspoonfuls

,'upful

su)!ar,
tahl<'spoonfuls
watt'r,

,\ristos

011" ('upful
\"irll'Jrar,
flnur.

two cupfuls Aristos flour,
cinn~-
six tablespoonfuls

soda, one teaspoonful
shortening,
ELIZ.\BETH

HOOPER.

sodn, two
cinnnmon; mix the
three tablespoonfuls milk,

OATMEAL COOKIES.-l'hree

('upfuls oatmeal,

one and one-half cupfuls SUl!a1', one teaspoonful
mon; mix dry;
then add two eggs, one cupful
sweet milk, one cupful chopped raisins,-)IRS.

cupfuls Aristos
ingredients
two wellheaten

OATMEAL COOKIES.-Thrl'e
flour, one cupful

cupfuls oatmeal, one teaspoonful

sugar, one teaspoonful

thoroughly,

teaspoonful

sweet milk,

three-fourths

eggs, salt.-)IRS.

then add one cupful, butter,
:\1. CHAPI;-';.
eggs, one cupful sugar, one cupful

C.
ROLLED OATS COOKIES.-Two
tahlespoonfuls

lard,
four
soda, one teaspoon-
ful cinnamon, onc-half
two cupfuls
ullcooked rolled oats, one ('uJlful raisins; drop from spoon on buttered pans.-
:\IRS. G. S. HART:\fA;-';.

two cupfuls Aristos flour,

OATMEAL COOKIES.-Three

('upfuls of oatmeal,
Huur, one larA'e cupful of white sugar, one teaspoonful
spcllInfuls of haking powder, salt; mix all dr~' ingredients
the ahoye one ('upful of
chopped raisins, six tahlespuonfuls
added last. Drop in tins and spread with knife clipped in milk.-:\IRS.
I;-';G II.UIII:I'O;-';.

two cupfuls of Aristos
two tea-
of cinnamQn,
Add to
thoroughly.
not melted),
of
three eggs beaten light and
IR y-

of sweet milk,

one cupful

teaspoonful

shortening

(softened,

salt,

OATMEAL COOKIES.-Two

OOl' c'upful sour milk, one cupful
fuls Aristos
onc teaspoonful <'innamon; mix thoroughly
pans.-:\IHS.

two eggs, one teaspoonful

AHCHIE KEHH,

flour,

cupfuls hruwn sugar, one cupful shortcning,
raisins,
two cup-
soda dissolyed in the sour milk,
nnd drop from spoon on buttered

three cnpfuls

rolled oats,

Stir

tcaspoonful

tcaspoclIlful soda, one le,'el

two eA'gs, fiye tablespoonfuls

OATMEAL COOKIES,-Two

('upful shortening,
Hour, one le,'el
raisins, piOl'h of salt.
uwn together;
(Iry ingredients
cookies, or it may he dropped from a spoon on a buttered
SA \'ERY.

(~upfuls rolled oats, one (~upful sugar, one
sweet milk, one cupful Aristos
cinnamon, one cupful
flour, sodn, salt and cinna-
(melted); mix well with the
roll out and shape into
RAY

then mId the ev;gs, milk nnd raisins;

then add the cupful of shortening

the rolled oats, sugar,

XMAS COOKIES.-One-half

sugar, one-half
elll.h of lemon, orange nnd citron,
fuls of soda, cllIe nutmeg,
nf l'lon~s one tablespoonful
Hour and let stand OYer night.-:\IRS.

gallon of molasses,

two pounds of brown
(~upful of shortening, one quart of sour cream, one-half pound
three tablespoon-
two tablespoonfuls
of cinnamon, one tablespoonful
of allspice, and a little salt; stir stiff with .\ristos

two cups of ('hopped mlts,

pan.-:\IHS.

"')1. TAIl'.

SALEM COOK BOOK

79

OATMEAL COOKIES.--Two

e~j!;s,one and one-half

('upful of shorteuing,
two ('upfuls Aristos
raisins;

season to taste.-:\IRS.

six tablespoonfuls
flou 1', one teaspoonful

CARRIE OYE;-';SHIRE.

of sour milk,

('upfuls of sugar, one
two cupfuls of oatmeal,
soda, one cupful of chopped

of

DROP COOKIES.-Three

in/!, three tahlespoonfuls
swed milk, two teaspoonfuls
I" taste: drop in pl\ns.-MHS .• 1.

DROP COOKIES.-Cream

ej!;A's,two cupfuls sugar, one-half ,'upful shorten-
teaspoonful
soda, one-half cupful
four cupfuls Aristos flour, flan)r

sour milk, one-half
hakinA' powder,

:\1. HE;-';\\'ICK.
one and one-half cupfuls of granulated

sUj!;ar

(me-half cupful

cinnamon, one tel\spoonful

add three well beaten eggs, one-fourth

with "ne ('upful of butter,
salt, one teaspoonful
:-JICIClIlflllsof hot water.
rants, one-half «,upflll chopped nut meats,

teaspoonful
table-
"hopped raisins, one-half cupful cur-
C. B.
four
('upflll butter,
sour
soda or sweet milk ami one teaspoonful baking powder,
('ut with small cooky
one
C. H.

TRILBIES.--Onc
lIIilk: u/w teaspoonful
"n,'
('upful oatml'al,
,'utll'r.
"lIpful hot water: c'(llIkthil'k. when cool spread between two slices.-~IRS.
'J'Ol'SEY.

two ('upfuls Aristos 1I0ur; roll

onc ('upful SUjrar, one-half

Filling for Trilhies:-One

('upfuls Aristos flour.-P.

soda dissolved in four

pound dates, one-half

cupfu,l sugar,

cupful

thin,

so
------- ------------------_._~--------------

SALEM COOK BOOK

OATMEAL

COOKIES.-Two

c'lIpflll
teaspoonflll

raisins

("hopped

two

eggs,
fine, on~ ('upfnl

("lIphils

sligar.

three
larcl or hutter.

socia ancl

,\1'istos

flollr

enough

to make

stiff dOll.!!h,

hakin;!' POWclC'I':drop in tiu ancllwke

in hot oven.-l\!HS,

c'!Ipfllls

one

oat-
cupful
three
GJ..:OHGE

BOSTON

COOKIES.-.l'reaul
ancl

of su/{ar,

one ("upful of hutter,
e/{gs well heaten:

three

('upfuls

tcaspoouful

clissol\'t~cI in one ancl CHlt'.half
ancl one-fourth
:\ristos
of

('UPS of
t'innaulOn:

aclcl half
('hoppecl En!!lish walnut meats,
of dlO~peci

of

and seeclecl
Clllt'

spooufuls

r:dsins.
inc'h apart,

Drop

hy

tablespoonfuls
flout', one-half

this

of
half
Put

to the
a cupful
in the

on buttercd

add ;!'r;l(llIIdl.\ one and
adcl one
of
of hot water.
of a teaspoonful

teaspoonful

of salt,

Sift

thin mixture'.
of eurr"nts,

rest of

the HOllr and
'll1d hakc

tins,

to)!ether
and
th .. n one
:lIul a half
beat
in a

oHn,-MHS,

GlI.IIEH'1'

'1'H01\lPSO:".

PEPPER.NISSL
su!!ar

()!ranulated

l'itron.

dlOPPccl,

Y (XMAS

COOKIES,
ula~' he suhstituterl),
r;dsins

ancl nnt meats.

teaspoonful
pepper:
pans,

('Iove",

stir quite

two

teaspoonfuls
thic'k with Aristos

ancl pla(~e o"e-half

he usecl.)-~IHS,

HAY S.\

a blalH'hed

of
\'EHY.

GRAHAM).-One
ti\'(~ e/{/{s, heaten

orH'-half
bakinl-( powder,
flour.

Drop
almond

poulHl

puh'

..r-

li)!ht, one-fourth
("innamon,
tea-
on
I.Ut

hy teaspoonfuls
on

eac'h Can::

onl'-fourth

teaspoonflll

brown

TEA CAKES.-Four
su)!ar.
of
to roll

teaspoonfuls
flour

two
dissol\'t~
lemon

KENTUCKY
heaping
two
juice

cupfuls
level
and Aristos
MARGUERITES.-Two
l'hoPIll'd

one pound
few urinutes.-~IHS,

of

\\'~1.

soft.-~IHS.
cupfuls d sugar,

peauuts,

Cook,

spread

eggs beaten
one-half

Sl'ant
socia, one

)!rated

separately.
cupful

nutmeg,

one cupfullarc1,

sour milk

in willch

one

te;!spoonful

FHA1\'K
Ule whites
on crackers,

Bl'ERS,
two
of
and
put

ep:;:s,
and
in (I\'en ;\

'1'.\1'1'.
- DOUGHNUTS -
su;.ra r.
unsiftcd

1')!;.rS,onc'
three

('upful
c'upfuls

powder,

salt,

nutmeg

th ree tal,lespoonfnl,

j\ ristns
and

flour
onc'

ult~ltecl
"'I' a little
tea'l)()onfuJ

FRIE D CAKES.-Two
sweet
teaspoonfuls
.. J. I\. BH.\DJ.EY,

one
three

IIIilk,
haking'

('upfnl

CAKES.-
sour milk.

('upfnl

-One
of su)!ar,
two ep:;:s. and onl'-half

one-half
teaspnonful

c'1!pfnl of

('re;lIl1. one-half

of ~oda,-CO:"THIB-

FRIED
in a pint

CAKES.-

bowl

and

c';.r)!s. one

Two
fill up with

('otree

('npfnl

rich buttermilk,

sng-ar,
one

tcaspoouful

one

('upfnl

('ream
dis-

soda

in a little milk then stirrell

in the ('Teanl

and bnttermilk,

one teaspoonful

one-half
POTATO

fuls of
mcllt'd
,-:\ms.

su;.rar,
lard,
,JOII:"

nutme;.r: mix soft.-:\IUS.
FRIED CAKES.--Four
one

and

one-half
of

('upfuls
soda

and

one teaspoonful
II. S~IITH,

\\" H. TOCSEY.

potatoes,

of buttermilk,

one e;.r;.r, one and one.half
tablespoonfuls

four

two teaspoonfuls

of b;ddn!!

cup-
of
pnwder.

meal,
tine
milk.
0/11'
teaspoonfllls
C:\H 1,:'1',

o'ne.half
soda
threc
one
cupful
a cupful
well.
moderate

hecl
pouud
olH'-half
spoonful
butterecl
meat may

butter,
more.
'anilla,-~mS
FRIED
of

cupful
UTED.

put
soh'ed
salt,

FRIED
sweet milk,
spoonfuls
('upfuls

of
FRIED

one
and

lard,
soda
will prevent
FRIED

CAKES.-One
one-half

cupful

of
.\ristos

('ream of

tartnr,
tlour,-~IHS.

CAKES.--Two

('upfuls

scant
.\ristos

cupful
flour

sug-ar,

of
enou;.rh

soakin!!.-CO:"TH
CAKES.-On(~

to roll.
IBUTI';D.

eg;/"
of

sweet
salt

thr'~c-fourths

eupful

of

crearu,

one

tt'asl)()onful

su)!ar.
of

one
sorla.

and

nutme;.r: mix soft,

IIsnnlh'

fonr

cupfnl

of
two tea-
five

or

FUED \\'JlEELEH
sour milk,
and

a little

of

.•
five tahlespoonfub
nutmell'.

one

teaspoonful

of vine:!,ar

salt
:\

of melted
of
lard

teaspoonfnl
in the

eg)!, one ('upful
of
of
of

teaspoonfnl

II ('upful

of sUll'ar,
thi('k.

rich ('ream,

three-fourths
"11(1 nutnlt'g-.- MHS. ".~J.

of a cupful
two ft'aspoonfuls

s... la.

>1111

of sweet milk,
of bakin!!
'fAlT.

powdl'r,

three-fourths
om'-half

SALEM COOK BOOK

81

FRIED CAKES.-Two

one (,lIpfu] of

e/-(;!:s,one Hllll one-half
sour
\\"HITTAKEH.

('ream,

GI.E:7\

of bllttermilk,
Falt.-:lIHS.

one teaspoonI'll

clIpfuls

of sug-:!r. (me cupflll
and

nutmeg-

I of smla.

FRIED CAKES.-Two

e/-(gs, one ('npful

su/-(ar,

tllT..e tablespoonfuls

sweet milk,

two teaspoonfuls

bakin/-( powder,

.\ risto"

melted
flour.

LUllt'I', one
-:lIRS.

!"upflll
I-IEHBEHT

SmTl-1.

POTATO

FRIED CAKES.-One-half

('ooked,
soda, one-half

potatoes,
the
teaspoonfuls

one ::nd one-half
teaspoonful
lard;

salt

('upfn]s

('upful
of

sour

of soda, one teaspoonful

lIIilk or

of Sll!!ar, one egg-, fOllr small
,,,':eel milk withont
four
BERT :7\1':LSO~.

of baking- powder,

of melted

PUDDINGS, SAUCES AND DESSERTS
one

cupful

of

and nutmeg-

to taste.--:lIHS.

suet
one cupful

('hoppt'd
flour; mix dry.

fine,

PUDDING.-One
fruit

and

nnts mixed.

one (~upful of
of haking-
into the dry;

sweet milk,

one

and (Ille-ha]f

powder,

salt,

three-fourths

('upfuls
cupful

steam in small

('ans or a loaf
of

('upful

ahoat
shorteni!ll!

In plll('e

of

suet,

ahout

one-half

he creamed

with the su/-(ar.-F.

Then
of

su,!wr,

and

one-half
two eggs
flour with
,",lIlilla;
one aud one-
lIln\' be

"

('upful molasses,

fine, one

cupful

raisins,

flour,
steam two hours.-:lIHS.

one-half

tcaspoonful

one
one-half

swed

('upful
currants,
soda, one-fourth

lItilk, one cup-
two
and
teaspoon-

HE:7\HY WI-IITT.\KEH.

it should
PUDDING.-One

('hopped
('upfuls Aristos
spiees
to taste;

1-1.
('upful

SUET
cupfuls
of
well heaten,
-two teaspoonfuls
this mixture
stir
half
hours.
used, when
SUET
ful
suet,
~llle-half
salt,
ful
SUET

suet, ont. cupful
of cinnamon

cadI

hut-
and

PUDDING.-One

cupful

1II0lasses, one ('ul'ful

tefllli!k. Olll' e::;.., one ":aspoonful
elO\-es,

f1our.-:\IHS.

raisins,

,\ristos

SUET PUDDING.-One

one

suet,
Aristos
flour
WATEIDIAX.

cupful

hrown

sug-ar,

to stir

quite

cupful
one
like

stift.

HEHBEHT
chopped
enpful
hread;

soda, one teaspclOnful

S:\IITII.

raisins,
Sour milk,
steam three

one cupful

one

teaspoonful

fiuely !"hopped
soda,
HOY

hours.-:\IRS.

.one eupful
,\ristos
two hOllrs.-TIlE

flour,

CARROT
raw potatoes
ped snet,
tc~a-spoonflll

STEAM PUDDING.-Chop
one

of molasses,

('upful

fine one cupful

of
of

sour milk.
soda,

and

sud,

add one cupful
two and one-half
of

a tt'aspoonful

of
('upfuls

raisins,
of
stearn

spice:

one-half

teaspoonful

COOK.

PUDDING.-One
('hoppt'd
fine,

('upful

raw ('arrots

one C'upfu]

chopped

one l'npfnl

soda, pindl

brown
salt

snlwr,
IInd stellm three

one

and one-half

TAPIOCA

PUDDING.-Onc

('upful

three

t'/-(g-s, one ('upful

sligar,

two qllarts

hOIll":;.-:\IHS.
tapio(,11 (soHk

(:hopped

fine;

raisin~,
('lIpfllls Arbto:;

nne

('upful

on~ cupful
chop-
ftnllr, one

FIlA:7\K TEHHILr..

fnr
lIIilk,

thft,t'
slllt ane!

hour ..,

in a

f1a\'or.-

little water),
:\IHS.

TAPIOCA

,IOHX ,\SPLI:7\.

boiler,

cover with watt'r
a douhle
<If sug-ar; boil until
the whites
ing Ollt
remOl'e
tapioca
a baki~g
dish,
two
sern

tahlespoonfuls
('old.-:lIRS.

CRSAM.-"'ash

and

it
add one quart

let

tapioca
of

two for
from fire and
cover with

four

tablespoonfuls

soak

over
of milk,

nhrhl.
slllall
and ('Iear:
stir

is soft

pil"'"
\)('lIt
this

of
In the
of

pearl
lIIornin~,
Iol'tl:-r

thoroll;rhly
hriskly

frosting),
fla\'or with YllniJIa IInd ]elllon
tht, whites
to O\'l'n and

of
rt'turn

extrad,

made

into

a meringue

nearly
tapioca
it
into
put
nne cupful
and
fnnr
eg;rs(
sav-
tlw boiling- hot
into
eg-gs,

turn
two

lIIi',~'d;
of
the

Iorown quickly;

sugar

of
FHED WHEELEH.

and

PUDDING.-Soak

CREAM TAPIOCA
put

night;

Beat

'Watt'r ovt'r
an hour.
tInct'
occllsionalh'
the
and set

tab]espoonfuls
until
ht'atl'n' whites
in the on'n

the yolks

tapioca
of

fonr
of cocoanut.

the mixture
and three
to hrown.-l\IHS.

eg-gs with
this
Pour

Stir

hoils.

tablespoonfuls

in a quart

of hoilin/-( milk,

three

tabll'spoonfuls
Jet
of whit"

of
it
Iwil
;-u ~lIr,
lIIilk :\IId tapioC'a,

('upful

11
in tht'
in Jllldding- dish
Sprinkle
of

su/!"ar.

and

with

tapit1t'a

in
for half
IInd add
sti:'ring
('o\'er with
eoC'oannt

IHYI:7\G )]:\~lILTO:7\.

SALEM COOK BOOK

OIll'.llIdf

RAISIN PUFFS.
lIr "lIpflll
'1(1t' ...
.. (
\ ri'I'"
.. f In IWllr ill "111".

.. f ,,, ...-t
IInr

II, IIr.

I""
IIpflll,
f..llrlh,

"II .. flll

.. f hllll,'r.

tw ..
tI...... lellsp ..unfllls

Illhlr'
IIf hakinj:'
•.h.... llI'd raisins;

finrly

.. f

...... nflll,

'"gar.

0.

I"!'<lil-r.
tw ..
st".1111 th r."'.

lIIilk.
"lIpflll

)IHS.

J/l\'I:-:G

IL\.\J/LTO:-:

RAISIN
""" h,,1I' "11"'111 hllllrr.

PUFFS.

T" .. "II.. flll,

\ri'l

""" t'r; Sll'lllll

IWII Inhh.s ...... nfllls
Ihr •.t'-fllllrlh,

..s 1I.. llr. 1111•. "II.. flll s",,'d
,'II.. flll
"Ill'
,'al wurlll

h.. 11r;

"'gar.

lllilk.
rabills.
"ith

two
tWII
1o",I<'C.

~Jll('.
1.'n'."II'"(II"

\IItS.

hllkinl(
\BETH
BROWN SUGAR

El.li'.

HOOPER
PUDDING.

-'1'" ...

,'u .. fuls hrowu

,'U~lIr. onr

.... rllslnfl~h;
lIlold.

To

,nd .. m'.
IInlil
it
hc s.. rv,'d wilh

"'IIlk

1,,,1t "lIpful.
""lrr.
Ihirk ..ns.
," I".-trn ..u .....1111I:

Ihrn

p.. ur

t" ..
inl ..

I"hh.s .... llnflli. Kinll'sf .. rd's
indh idunl
.. nt.

IIIl1lds ••r
"f' .. "I ...-)IHS.

"ill

.'t'ne
PUDDING.
"lIpflll

four
One-hllif
t" ..

lIIi1k.

,'u .. flll su"nr.

"II.. fllls

.\ri,t

..,

IIHI,r.

CLA "'1'0:'\ DE.\ KE.
tnhl,'s.,,".nllll..

Ihr ....

hilI.
IWII ", "1'....nfllls

\1 ItS. HI-:ItBEItT

S)J/'/'II.

COTTAGE

Jt'r ... nl" "r;r; ... nt'
.,."kinJr 11I... drr;
COTTAG-:

,"",Ihrr
l..lI,p .... llflll
",hi

11111Yllik .. f
f.. llrth
JlUlt ..r;
Ihf'
, .•It ..nd hllkillll'
,t'f\f'
till'
"hilt'
'nnill
~ \\'

IIn "/C/l.
r
.

"ilh
"f

R

Ill.I.t'..
PUDDING.-
... nr
slllt.

'"Jrnr.
I"."drr.
f••I1.... inll'

I'II"flll

lIIilk.

"lIllflll

Om'.hlllf

IIIIlh'r ... n.. ,'u .. flll sll/tar.

two ,'u"fllls

1I'l •• "':~
tlllur ... n•..
Cn",.
Ih ..
IC\t'1 Irn'l"lllnfuls
Ii"hl.
t1l1l1r.
II...
Bllke in II sh"d ... r in a IIlllffin 1',111:
.. f

hnkinlC l",w.t.'r.

sift ..d Arist ..s

t'I(~S. hrn\t'n
I..,r..tIll' r.

... nr-hnlf

LUlllp

hllll,'r

IIIilk.

Ihen

"lid

Ihe

'nIlCf':

Iw ..

Iht'
siftt'd

ht' ..lrn

dry ... n..-hnlf

I" .. 1••hlf"IN'HI,fllb

''It'rry

,'II.. flll hllilin" wat,'r
wi",'

.. win •. S'lIu

fllr

I'lIpf1l1 '".:ar.
n•• 1.....'I ..... nflll
I: \ Y
-.\J/fS.

"rlld ...s ......"'.1

PEACH COTTAGE

PUDDING.-

Linf' n "",hiin,r
with 'UJlllr nnd INlIlr ""rr

dbh "ilh
tllI'lIl

'"rinklt'

in hnh "'.

"11'''. Ihrt'1" I••hlrs" .... nfnls
"111"
.. f sll"nr
SlIlIl'e: Onr
Ii/lhl. nn,'

11111,'ul
It'r: One hrRh'n
lIIi1k. I....
4'n~ "11"
h..1f
IHlllr
.IIl
Illid .. n.. "Jl/l.
t...tllrt'
'Illlrr
4 n''''Jlh
h.'ihnJl
-1IJ!nr in ..111,'1' of SAIIl'r.-)IHS.

"," .. t ..n IInlil
h nt..... rd .... IIr ""

I.. IIInkf' IIINIlII a .. inl

flollr.

.. "trr

,ery

rOi'

'1',

t

)1.

t ..... If'lls .... onfllis

hflilinlC " ..h'r

.. f IIIrllrd

hllllf'r.

th .. fllll .. win\( hal-
IIn,'-hnlt'
"np ,u.:ar.
nf hakinjC Jlow,h~r. Hnke nhnllt
I'u .. ful of hlltt ..r ,'r,'allll'd.
lllilllll,'s
11'1'
a"d

,'on_',Hllly.
,'fl'.llll

'lirrinJr
)Iany

_lowly'.

\lInilln.

.. rrf,'r

Fin'

of

nr.lhir
..
"..'".nful

.. f salll'r.

PUDDING.

.\.
0,,1'

CHOCOLATE
IIMkl"r's

IIIhrd

- .. erl

"IlJl' h

rh'N'nlntf'.

tl"n li,:hl.

one-half
"ith
\Rnilln.

"l"llrr-
li:illlr,f .. nl'_ eorn,llln-h
••f hI"
fill,
' ..... INN.nful Kinp:.fnrd',
.. nr or
thr
,"uer And IllIddinll' AmI j. IIII1('h nkt'f'.-)/HS.

Inhlr'INlHnfuls
thr

t ....
• 1Il1t'of

nr-h ..lf ellpflll

th~ I'lIddinll

,ull"r.
...

.... rn'tnn-h

'Allet'

lIIi1k

nf

.. nd 'n on until Y"" Ill"r

nr

,u/lllr
SIIIII'~ f.. r

illl'h nf

COCOA PUDDING.-Thr~e

f.. r
.. ircr

frn,tinJ!.
of hllttt'r.

('lIpfuls

t .. o hCApin,r

lIIi1k. nne-hlllf

IlIhlt'_llOnnfnls

Lrt milk COIll~

III h.n

.. nr
..f
'1II1l11

"llIlf'
...Inn-h.
..tir
Bt'.'1 thr
trr.
•• httlr
.... trr:
.. ,th lllt'rinJlllr

t ..... lmnnful.

of

rJlp A11I1IIdd to thr
,Iir
and hn, .. n.-I

inlo th .. hnt

.. )1, 11.

("ICon ..nd .. n.. of
f'nrn,llln-h
IIIilk. conk the

ll"d
,'u .. ful

.."r-half
'"ll'ar

.11I1111

... ne hell .. in"
flf I'ohl

'1IIllnlity

""Ilful,

s .....,.,

II,ilk

t\\11

I'uddinll: Onf'

11III I .. nc'.h tit

ynlks nf

t ...n e/lJll> h..atf'n.

tt-as ..oonfu)
fllilk:
V. hil •.s
"111'-
"Ill' h... piu!:
to 1'"1
,I"d th .."
IIIh.'s

'alt.
in indi\

"milia.
i"ual
thf' "esired
DO:'\

It is "i,','

cli,I... ,

"la"
IIl11nun!. Thi,

:-:OWI'O:-".
cupful

_1I".lr.

of Kin/lsfnr.l'-

t"o C'If!:'.
,'orn .
in n dOllhlt- 1... ,I"r •

,clIld
Ihen alld sUJrllr
Ind hul.
hilS heen SIII,"tth ..d \\ ilh
I'nllr

inlo n h."in

to II
,nnilln.
,,'hkh
lIIinllle.:

pint,

flf h.,ilinjl'

IlIhle'IHlllnful,
"'111I" of

"at
nf

Ihe lilllIor off

,''''I'r
""I"
..r. nn"
,'h,,, ...I.I,,' ..r
tI .. rll'l' .

CHOCOLATE
rit'r.

c.H1k IIntil

RICE PUDDING.-Thf't't'
nrllrly

dnn~ tht'n

ndd t ....

fill
....... M u••"nlted
.. n.. ('lIpflll

'"J!Ar.

PINEAPPLE

.I .."r. onr
.. hil ... nf

rupflll
t .. n U:/CC;

in A hltl .. hot

.... ter or hdtrr

)IHS. ROY W.\TI-:R)I.\:-:.

<;alt.
SNOW.-On
,hrrdd ..,l pinr.pplr.

..

'rnf'

f'old .. ith .. hipprd

(,lIpflll

tnpiocn

snllk("ll 0\ f'r nilthl.

h.. ,J

,,"lil

jllil' .. of nnf'
('rrllm.

II"'nnn. nnr
)IHS, C. )1. ('n \ I'I'\',

""1'1111 "'llar •

SALEM COOK BOOK

PUDDING.

Or ... "lIpflll

hlltt,'rlllilk.

"Ill'

..1I1.flll

'II"III""~.

"nr-

,,"t.
ICrahalll
fill hll t It'r.

"'''' MIIIIII tl'II'I",onfnl
siftrd,

III'" tll hlrsl'oo"

fl""r

" ..In. on,'
I'lIddin"
fill A rist ""

"ot

"lIpflll

rlli~i",.

,'h"pp,'''.

SIIII("': On.,

"lIpful M." .. r.
rllix ,I r~' n lid 1'''11r "n

",,11r;

..r. "lInilla.-CO~TH

SNOW PUDDING.-;\Iix
II lilll .. wIII.'r.

I BllTI~I).

thre,'

I... api""

nnd ~tir

i"t"

II I'illt

""l'fll
IIIi"lIt.,,).
\ allilln.
I... "II.. k,'d

.. f '1I11"r "",I
th,'
tl ... 11 add
H"II11" ('
fr,'"'
ill dOllh,,"

a IittJoo MIl. C.... k lI"til
I...at .." whilt.~ .. f thn','
,tm ('
lI.. ilo'r,

h .. forl'

Snlle.,

n,ldi"Jl

jll,t

lIIilk p"ttwo.third,

of

three

(,lIpflll
,'Jlll'.

"f MIJlnr n"d
('"ok

IIl1til

"f

"ill;c~f"rd'~

tllhl"~I"'''nflll.,
"f h .. ilin;r wnt .. r to whkh
,'"rll,llIrl'I,
~lirrillJl

.'''''~.

tI... whit,,~

for Snow 1'1I,ldinJl:

n litllo.

tlllttrr,

h."

,'orn-
h ..,."
i~ dnlw
hri~kh'.
"f
Int"
111('11,Iir

II',,'
011.,
inl ..

,'r"'I(IIY.

,,'n""1

wilh

\"I'llilin .

GRAHAM
1.'a~I",,,"fnl
;:"",1 ""pfllb

halt
t,,"
on.' 1..1'"''1'''''''
hHili,,;:

",tl

,IIIr,'h wilh
;1(1.10.1.. " ... half
(aholll
fla, or
r;!l!',
pillt
Ihi,
.'IHS, 1'.1.1.

Ii>.
,Ill
\
;\11I,t

.. ! hnt
II"

h .."t,'"

\
GRAHAM

yolk,
"I~li.

PLUM PUDDING,
two

"..dn.

-T"o

"lIpflll~

('lIrrnnt!'o,

tllhl"~I",o"flll~
pin(Oh
f.. r 1'"ddiIlJl:
th .." ndd

no,1
Sa",','
IOj.:.-th ..r.

1..... 1 nnd ,Ik,'

lI..llt 011" pillt

of milk.

,

t ..n'po""f"l,
t" ..
rni~in'
("lIprul!'>
1v.o
,'e"ter.
itll
t"l,..
ill
I I III hllll('r
... n'alll
I 'l.b. ('OI.I>HI'::-'-,
PUDDING.-
,talld.
~ olk of

ORANGE
,'Io-t

II

,"ilk.
flour.
p"n
h,oIf,
.'IH:-:

~II~ ,
~I.'n
Man:!

.'llIk.,

GRAHAM

tw"
fr .. ~ti"ll'
PUDDING.

"/III".
of

IIlId a pilleh

"hit

th ..
..s.
Tw .. "lIl'flll~

"".In,,
hll(l.'r.
snit:

tWII "lIpfll"

..'.
thr .... "lIpfllls
st('UIlI

u(
Ollt'
tI,.. h ',It.,,, whit"

""pflll

twn
hrowlI

,wr,'t
Jlrah.II"

hnllr"" in H
"IJlar.
on ..-

•

of 0""

")rJl
,""','r with 0"" ,'nl'

"f
"orn.
",,01 p"lIr
the
"II" ..1I1.flll of 11I11'

of
"\'I'r

III HI),

1111" t"II'I,,".nflll
\\'h,,"

tlH('" "rnIlJl"s.
add
of ",It.
.\1liS.
of

I'HEJ>

lI'rllhl1l11 fl""r.

1., ......( ....
h,oI"

,,,
')"

,'''pful
.. nflll

of

rai ...in!o. \~hupp("(\ 1\nC'. ntH"

.. f s.. dn:

,t ..nlll

thr .... hOllrs.

t.~Iot.

ntH"

t('nspunllflll

CO~'J'HIBL:Tgl'>,

s .•lt, nnr-

H~CKLEBERRY
I'
1\ n
rnh'
.. ,
dOIl~ •
I,y,

'\'
•

herrie"

nf
the

h .•ldnll
11.. lIr.

o"f"b
'"nJlh
I I 1 IIn '"I1It1injl
II'"
""I'
'It dr .. 1' th .. roll
.. r.
h ..lf
th •. rllll.

~IHillkl
int"
II

IIf hlltt
..r
(',,,
11 h,,",lfnl

HI-.
" ..n, r.
,,,or
r,.11 "
•hllnt
,.r n.

.'

\ "I' "ith
r ... qllArter'
lik ....1.

II

DE.CORATION

ill,iet.
e... ,.
In
I rr

J

I, ~

"I

,

"inll'

•••

it 1111'. di,h.
..,,,

111I1in ke.I
rihhon
\tith
\ '\'"

I H";. I'll

IIl'LIt:;.

p"wd('r.
",Ih

roll

" ..I
hnAnl.

1111..

ROLL.
IIIrjC"
t .. nh .. nt

Orl<' pinl
t ..hl ..,p .... nl"l
,'nn.i,t
",ft

Ih ..

lIIilk
thill •• pr"Ad with

.. "ith

'IIJ1'IIr.

II ,~rllp
'prillidilljr

1..1 Ihi.

.. f h .. rri ...

hlltl
np Jik .. j..l1~ "l1ke
rllll
lII11d.. "'
foil .. ,,":
IIf 1I11f1"..1I' 11",1 ..nllllJl'h ""t
"'1 tilt'
""III" t .. " hoil
,tll'''.
ill
I'llt
if
Ih .. "'''"
Ih .. s~ r"p
"f
'"""

'nll'"r.
Orl<' "1'1,(111 of
to
,
Iittll'
th ..11 "Ift('c
,",1
hAk ..
IIHI 1I.ilk

(1..~ir ..,1

"ith

.. r

of

\ri.tns

fl""r.

.. f
.."e~

.h .. rl ..lliIlJl'.
.. f hi ... "il
..r. 1'111 1111 ,
(lu .. k in III<'

"III

fruit

IIrAnjr'"
in '/11,,11 pie ..es.

illt .. h"h.-,
'I'rinkl
....

f1 ..rl~ t..

till
In nil" h.1f

r't"

II'"

'I"k .. "/II"t~
..d .. r'"jr".

IH ..,'''r

or"nJl'"

in oth.'r

....
ilh

r'I'"
'"l1"r

lIut
IIl1d
....h ..II, .. 111(1
ir-c-

il'" nr

IIf All h .. nr.
;\IH:"l. FHEIl
DESSERT.

:"len .. hilt
\\'1I1~EI.LIl
luJl'''
CuI

:.ng,'",
of
h,
t;J,,1
nlllli

"n.
hutt,
illl,
f"I,
'" ,'r
.. rt'
rllll,.

PUDDING.
~i7." IIf wnlnnt.
dk •• "n ..
,ide
111':
i, dOll":
ROLL

lilll

BREAD
,,'It-r
d htll
tI,'r"d
•• 1 nl
FRUIT
r,,'
,;n

'1""'11 fll I .IIJ1" r.
1"

or w,ll.'r

pillt

PUDDING.
t"'''I'''"l1flll.
t""
,,,,,bt
..n.
\rork
Hi,id ..

Ih ..

•.

hi ... "il,I"II;ch.
"r
tarl
th ..
inll'
•••~••ther;
I nntil

jcll~
f"lIo"

tl.

I

IH ..~..n'"
,.11I .... :

th ..11 ,Hid ., pinl
d"",,.

CO '\'T III Bl........>.
OR BLACKBERRY

.'IIlS.
Olle

illlll
Oil
011"
of

011" pilll

~IIlks
h",11 w,'11 IIl1d pnl

Illilk.

of
two
in h ,k,'

"II'Jl'.
dish.

ill..h thkk
'prinkl

.. "ith

(hlltt

..r h ..for .. ellttin;r).

..illll.'1II011 nll,1 hak ..

"" ...h,oI(
fOllr
('nl

"lIpflll
,Ii",.,
1'1.".•, IOn ,'11

1I,;nlll<',

lOr

.. MIl.

'\1'\.\

\L':-.TI'\'

alld
t""1I1y
K \IlClII':Il,

\ri.to,
hnkinJl'
'"

this
l"lrh.
.11I,1 rnll

,J"ur ... n.' 1""~I'0"nfnl
pow.t.'r.
Iittt..
'"
I"I

IlIhl"'I"","flll
...
lahl"'p""I1'

"n"
p""ihl

tIId I,,"k ••

,"I.

flnl. 1.1\
1'1'1('" ill

Iwn
,I 1'"11 .11,,1 pllllr
S1IJ1"H•
the

nn .. ""pflll
IIIlI p""r

1I\l'r

hlltt,'r.
.tir

..r:

"'ll'h
tllhl"'I'0onfnl
hllilinJl' w,t

SALEM COOK BOOK

BLACK
dnnal"on.

,'upful

Piece

salt,
one-half
l'llddinl!:
spoonful
-:\fHS.

flour,
)1. L. S:\[l1' II.

nutmel!

PUDDING.~Yolk

of one

egg,

hntter

size of a wlllnnt,

pinch

two-thirds
molasses;
of

hutter

cnpfnl
do
not
Iik,'

warm water,
too
stir
stift';
e!(;!, one
sluall
smooth,

stir

or einnallwn,

teaspoonful

one
steam one
half-cupful
pour

hour.
sugar,
on hot water

soda;

Sauce
one
and

of
smllll
for
table-
cook

PUDDING
nllc-half
tia\"or with

SAUCE.-One
('upful

hutter;
\'Illlilla.-:\fHS.

flour,
thick:

SOUFFL:::.-Soak
llnd stew until

PRUNE
warm water
whitl's
whip
and
!\fRS. FHA:\'K BUERS.

nf eight
prune
llbout

,'ery
into

e;r;!s
pulp
forty minutes.

the
hake

cupful
mix

sugar,

one heaping

thorou/!hl~';

then

tahlespoonful

add

hoilin/!

Aristos-
till

water

I-1F:\'RY WHITTAKER.

ei;!htecn

soft,

remo\"e
se\'en

stiff with
this meringue,

Sen'e

night.

chop

o,'er
and

prunes
pits
tahlespoonfuls
turn

into
immediately

pulp
powdered

fine.

Drain. Cll\'er with'
the"
su;!a r ana;
dish,

puddin;r

fieat

a huttered
with whipped

crealn.-

CAKE.-One-half

cupful

sugar,

one-half

cupful

one C;!/!, onc
powder;
hakin;r

and

one-half

cupfuls

hake

two

in
stand

layers,

until

ready

and cO\'er with sugar,

let

and pIn('e herries

hetwel'n

and on top of

sweet milk,
flour,
they

A risto~
"'hile
for use;
layers.-COX-

one-
one'
lire
spread'

CREAM.--Di.;snl\"c

and when

e'!!l!s.
three

'While
e;r/!s.

neram,

hnx

one-half
hoiling"

ndd
hoilin,:':- hot
FIn"""
sweetenl'd

tn taste
and

nf
one

;:-elatin~
l'upfHI

cf
rClllO\"~ frOln

and pour

in on'
sugar
stOH'

q:lart
and
n nd
into ulOuld8.

fla\"()red;

scn'c

('old,-~IRS.

of
the
stir-
To

hutter,

SHORT
tahlcspol.r.ful
"eapin;!
teaspoonful
I.akin/! mash herries
the
TRIBCTED.
SPANISH

cake

\~ith hutter,

sto\'e

p\lt

ydks

on the

milk,
heaten
in thl' h('rt~:1 \;'hitl's
he
I'at ..n with
EI.L,\ KI:\'G,

"f

of
',yhipped
.

three

LEMON
tahlespoon~u!s
extract,
onr
('~;p nnd
su;rar
"nd
of e/!1=s and
set
RAY.

lI'...."y

CREAM.-One

s::;rar,

one-fourth

pint milk

(half
ten spoonful

t'ren;n
salt,

pnckra;::e lemon

.Iell-O.

Beat

two

tahlespoonfuls

Stir

sralt.
,;r,1t and hoil 1\S 1\ soft

the

.Iello-O slowly

(:ust,nd.

remaining
firl1l;

lI:Jtil

of
serve

sugar
and
in slices

into

the

boilin/!

Remoye
add to custard,
like

ice cl'eanl.,-:\IRS.

one-half

two

is hetter),

tcnspooufnl

hot

su;rn r, yolks
l1Iilk.
from fire, heat
pour
,T.\:\IES

Flayor,

e~1=;.

four
lemon
of
add
yolks.
the whites
in a l1Iold.
II.
:\IUR-

THE

POPULAR

JELLO

RECIPE.-Dissoh'e

in a pint

of hoilin!! W1\ter.

Pour

\\'hen

set

.Iell-O in big- n'd

turn

out
leUer~

nn a plate.
nn the packa/!,'.

fla\'IH.
to harden.
name

into a mould
snl'l'

Be

one pnekalte
and
put
to use

Jell-O,

of
an:'
in a c..Jt! place
the

.Jell-O, with

PINEAPPLE

WHIP.-Ont-half

hox Knox's

g-e1atine

tablespoonfuls
pint
can
dissoln'd,
together.
IIIl'ats.-:\lRS.

pineapple,
add juice
'\'hen

cool,
~ATIIA~

cold water,
add

add one cupful
one

and

one-half

boiling water.

('nps

sugar,

of one lemon

and

one oranJ,\'e and

add

one

pillt whippe,!,

cream and

in

dissohed

Pour
hoil

four
oft. .illie~ of one
until
is
2\1i:, all
the pinenpple.
nut

one-half

('upfl:1

sllg"ar

BHOKA \\'.
the whites
of confectioner's
on waxl'd
stand
sug-n r;
let
a moderate
OH:n where
SI'I)()P out

the I'enters

paper
for

MERINGUES.-Beat
a pound
'I'0onfllis

in careflllly
IJiliekly
hy
merin/!lIe~ with
put
them into
them I'ard\lll~.
lIIay he put
:I, a dl'"ert.-l'.

a,i(le

IInd filled with
B. 1'.

of ei~ht
SIIg-llr that

eg-I!s to a stift'

froth,

then

has heen

twice

sifted;

onto

rather

a

a l1Ioml'nt,

they will dry

hlow off
and

hoard;
Inos"

thick
the
slig-hlly

dust
su;!a r
hrown;

and put ha('k into the OH:n to dry.
\'ream,

\'ream or

whipped

,icily,

alld

iel'

sift
lIraI'
the
Ilnd
lift
These
used

SAUC:=. FOR PUDDING.-One

Inr/!e
heaten

tnhle'l'0onful

and

,-dded

of
jll,t

ftour,
Ill'for"

t\\'o

ellpfllis

servill,!!;

('lIpful

SIIg-ar, one-half

I'upfll\
of hoilill;! water, whill'
CO::>h:,

THE

fta\"llrin;r.-

blltter,
of

one
0111' egg.

SALEM COOK BOOK

85

in ic~
and!
U. C,
paper'
soak one'
fire until
and:
and'
lined

a sieve
fruit
the

ORANGE
tin,', )lour o\'er
then
nnd when
it begins
whip into the jelly,

add to this

SPONGE.-Take
thi~ nearly

half

a cup of boiling water

to harden,
add oranges

whip
cut

one-fourth

package
a (:upful of cold water,
and two-thirds

of Plymouth
let
cupful
froth whites

sugar;
of
two

it ~tand half

Hoek Gela-
an hour
set
e/!gs

to a stiff

in small pieces;

sene

very cold.-H.

the bottom of a tin mold with white

FRUIT

CHARLOTTE.-Line

Press

lady fin/!ers,

and the sides with split
(lUllce /!"clatine in a half pint of cold water.
dissolved,
add one cupful
sugar,
one
mold l!nd place

powdered
pint whippcd
This
on ice.

cream,
should
JELL-O WHIP WITH

of any fruit,
When

one quart

LEMON

sugar,

add

or pieces

of
"'hen

spon/!"e cake.

Xext
soft, place on the

fresh

or canned,

through

thc g-elatine

sweetened

is cold mix u'ith
into

pour

to ta~te,

be eaten

ycry cold,-COXTHIllVTED,

PRUNES

Dissoln'
aside until
the eonsi-tt'ncy
ha"c
added.
crealll
which
the
cold pour
arrange
.1ell-0

olle packa/!"e on Lemon

it he!!ins

to thicken.

of whipped

cream.

.Tell-O into a pint
Then

beat with
in one cupful

Stir

hccn stewed

until

,'ery

tcnder.

Turn

pruncs wcre
it ahout

into mold
cookcd
the base of

,"ery
to harden,
and

boil
the dessert,

this
after
Be sure

whole

pruncs
ill hi/!" red lettcrs

a garnish.

as
on the package.

JELL.Q WITH FRUIT.-Dissolve

it

(Marion

Harland's
of boiling water
until

an eg/!" beater

rec:pe).-
and set
it

l\1uch better
add more

of choppcd

reaches
prunes, which
is one cup of whipped
sugar

down

to
tn a thick
you IUl\'e turncd
to use

.Tell-O, with

the water
syrup.
this out,

in
"~hen'
and
name

the

POllr

"!"I'all!!e in it, with

pint of hoiling water,
to set
pcaches
fruit
name

lIwt may be preferred
.Icll-O in hig redletters

'l!1<I' stnl\\'herries,

the
or

one package
into a howl or mould ..
sliced
cnrrants,

aid of a fork,
cherries

and
for
the purpose.
on the paeka/!e,

Be sure

iu n

of '.Tell-O, any fla\'or,
Jllst as .Jell-O is beginning
oranges

or
or
of
to use .Jcll-O, with the

bananas,
kind

other

ann

any

poulHl of dates,

ellt

fine, SOl:k in four

JELL Y.-One
,lndn

off water
lin' minutes,

a r.aucepan,

into
add the dates

box of g-elatinc, wldeh
~tir

the whole'

until

with

whippc(l

er\'am.

dissolved
sweetened

add

one

anll one-half
anll eook a few minuter.
soft
a \II01d,

until
into

soakc(l

pClir

and

has heen

and

fla\'orc.d,--:\IHS,

cups of water
of
thel~

l'upfuls
lon/!"er,
in one-half
\\'\\('n
FH ED

DATE
two hOllr,_,
SUl:m',
put
('UP
eold
WHEELER.
APPLE

sillllller
ill one-hnlf
of w"t\'r.
senc

COMPOTE.-.OI1('
ready

a syn:p

l1a\'('

lIIadc of
Put

of einn,ullOI1.

a few sticks
tender
the holes

COrt',_.
amI
(wal<'h
until
in apples with red jelly;
fill
11 border
ereHm sweetened
of iel\v.-)IRS. FHED WHEELl':R.

of whipped

('al'efully;

, BAKED SWEET

APPLES.-.l'ee]

do not

l'hopped

fine,

"'hen

ral~lI\S amI nnts
cupful

of

dozen

rather

tart

npples.

parc
cups of SU;r;:I', one-half
apples

three
the

down
them cook
place one apple

let

and lIa,'orcd.

and
remo\'e'
('UP of water
cook
syrup,
cooI
\rhen
it
the ('ream with hits,

flat
in thl'
to pi\'ces).
tHl a plate
Dot

and aronnd

nnd eore
the apples

the
apples
'lI'C almost

and fill with seeded
done,
in one'

ponr

;u,u'ar and SI'I'\'(' with eream.--:\1.

H. C.

PIES -

PIE CRUST.-Two

of ~alt:
\\'t'll and

rull

tOl!ethcr wdl
tin' with

roll out

PI= CRUST.-,j'hre('

ful watt'r,
-CO:'\TRIBUTED.

one-fonrth

CARROT

PIE.-Onc
o-in/!cr,

and

cinnamon
masht.u

"arrots;-i>akc

cupfuls

of Aristos

!lour,
one-third
Thi~ will mak,:

and add about
flonr.

eupful~ Aristos
baking

teaspoonfnl

flour, one
powder,

salt,

one

cupful

(:upful

of

lard,

a pinch'
of cold water; mix

two l,ies.-:'IL
lard,

('lIpful

C. R.
oue-half

Thi~ makes

cup-
two pies.

<'/!":.r, one-half

cupful

two
with

cupful~ milk
Iw.n'r

\'rust.-CO:'\THIBUTI

(part

sugar.

cream

un -half
~ better),
n.

teaspoonful
on\'

each,
cupful

SALEM COOK BOOK

PIE CRUST.-Olle
thn'('
CHOCOLATE

tablespoollfuls

('upful

water.

,\ristos
Tbis

salt,

flour,
lIIades onc pie.-MHS.

two rounding

PIE.-Fh'c
frostillg),

teaspoonfuls

grated

e1lOcolate,

OIlC te'l1,p<lllllful hutter,

one cupful

OIW teasptHlnful
put

Kingsford's
fillinj!; when ('old,

ill

cornstarch:

cook all
and brown,-;\IHS.

frost

JOII~
two

tablespoollful,..
ASI'r.I~.

eg/!s

(savc'
boilinl! water"
together.,

C.

;\L

PIE.-Two

tablespoonfuls

two ('upfuls

lIIilk, one slllall

Kingsford's
bar of e1lOcolate

('ornstarch,

onc cup-'

or

two tablespoonfuls.

two Cj!j!S, slllall pie('(: of butter;

cook and fill erust;

('over with.

GLI':~
PIE.-Firs'-lIIake

\\'HIT'I'.\KI-:H.

('rust

and bake.

Take

one-half

('upfuls

of

sweet

IIIilk,

then Hlld two tablt'spoonfuls
and

two

ej!j!s;

two tablespoonfuls
of Kinj!sford's
('(l(.k until
it

of

eornstarc;"
thiekells:

of'
('upful
('llOcolate'
wet
~n

put

thc yolks
DA~
PIE.--Two
size of walnut,

of
I':CKEIL

one-fourth
put

egj!s

(sa,'e

the wbites

for

('ake of e1lOeolate,

frostinj!),

one
one hcaping

Kingsford's

eornstnreh;

a little

hot wllter

on

the

('hocolate

all

!oj!ether,
until

cook

then
thil'k,

add

this
flavor:

lllixture
('",'cr with

to one

and

a lIIerinl,wc.--:\IHS

three-fourths
.

('upfuL
tahle-
to
cup-
.JOHK_

l-{i

lard,

the white
('ne-half
Hnke nust-
CHA I'I~.

cupful

of one for
sugar,
thell

first

CHOCOLATE

ful Sll!!"r
('o('oa, yolks
of
a merill!!ue.-:'lHS.
CHOCOLATE

IoUI.Wr,(.n(' and olle-half
an'd hoil
,..ith a litt!t: milk,
('rust

and frost.-l\IHS.

fo!-,dber;

CHOCOLATE

IoU!!ar, IJllttrr
"poonful
melt
it:
fuls hot milk;
AS 1'L1:\'.

stir

RAISIN

PIE.--Boil
snl'-'al' .init't. and outsidc
fl(IUI'. Enouj!h

fo!'

RAISIN
tablespoonI'll
soak
in ,'ne
CO :\''!'H I Bl'TED.

PIE.-,Jlli('e
I of Aristos
('upflll

RAISIN PIE.-Onc

slllall
tahl('spoonfuls
ful of h"ilinj! water
l\IBS.
'1'.\1'1'.

\DJ.
RAISIN
('111'11.1

PI~-One

,'oltl watt'r,

Ollt.
raisills
thi('k('n
anti 10\;('1'

alT ('onkin!!,
r.,bil1s.

I'llt
l'I'lIst.--:\IIlS.

RHUBARB

one P(HlIlIl

raisins
yellow of onc 1t'II"lll,

,,'ith watel'
two heapin;!

to eo,"cl',
tahie,po(

(lile
nlllis

('upfuP
.\ristos,

two pies.-:\IHS.

IIEHBEH'!'
of one

S:\IITIJ.
onc

and
flour;

rind
ruh to!-,dhcr
in douhlc

boil

lellHln,
of
one Cj!j! and one ('upful
I",ilcr

(:upflll

and bak .. with two erusts.-

suga!',
of

raisins:

onc'

of water;

ellpful
of Aristos
and I"t

('omc

of ehoppt'd
flour,

stirred
to a boil.

raisins,

one ('upflll

tOj!ether.
Fill

the ('rllst,

To this
frost

of sUj!a I' and twn
cup-

add
anti hrown.-

one

('lIpflll of
lump
smooth
fillinj!

raisins,

eut

of butter,
one
into

salt;
tablespoonflll
(,l'IIsts
anti
:\lel.:\CGHI.I:\'.
PI~.-One

('hoppetl
llIix all

raisins,
t0l!ctht'l'

ET'L\
AND RAISIN

in slllall pie('es, one ('lIpflll
('ook

fi\'{' or
flollr with

I",ke.

To

It'n minutes.
a

little water,
,nadt, with

b('

..

sugar
"'hile
antr
lippeI"

('lIpfllls
anti one-half
larj!e
('upful
bake with

one
and

rhllb:lrb,
sUj!ar,
lippeI'

"ne
and

('ut

in
levcl
lowcr'

1'1111I11pit"T"
tahlespo"nflll
('I'lIst.-:\IIt:>.

"IIt'-half
.\ristos
,JOII:\'

('lIpflll
flollr;
.\SI'I.I~.

one-half
do\'{'"

RHUBARB
"111'1'111
Bakl'
PIEPLANT

MINCE
('hopped

PIE.-One
raisins,

('111'1'111
..tlflpp,'tI
t'!!!!, a pin('h

rhllbal'b,
of

salt

one ('upflll

anti

a little

sugar,.
j!round

on,'

ht'twl"~n

PIE.-Two

.\ristos

two t'rllsls.--~IHS.
(loll""
(,lIpflll
filII of pieplant,

ej!j!s
ont'

flollr,

Sllj!ar,
('lit

;\I.\HY SI-:I';I.I-:Y IIA:\III.TO~.
fmstin!!),

th,' white

of o nt'

for

one-half

teaspoonful

tablespoonflll
traet;
whit-h
(l\'{'r;
IIlcrinlflll'.

fill a "lip heapinj!
,'''nlains
lIIix all wdl

Ihe

other

togethcr,

'1'" hc IIIa tit' with

CUSTARD
lIIilk.

PIE.-Thret'
in I'rllst

I'int
/olowly.-:\I H:>. Fit I-:D \\'IIEI-:I.Im.

Put

inj!rcdicnts

turn
a I"wer
t'gj!.',
slHinkle

anti
in ('rllst

,"cry fine: holtl
fill with
anti

hak(': when

t'rIlSt.-

-;\1ItS.

lH'alt'n lij!ht, on,'-half
l'iIlJIIlIllflll

nutlllt'j!

or

this o"er

tlone

('oltl watn

IIntil
('on'r
Il'\:\'1 EI. S:\1ITII.
sllj!ar,
top

"lIpflll
(I\'t'r

one'
lemon
ex--
tht' basin
runs.
a

it
with

salt, one'
bake'

and

CUSTARD
11,.. ,1',
in ('rlhL-

.\ristos
I'llt

,alt;

PI::.-Two
bellt

this
:\1It:>.. IOII:\'

e).rj!s, four
lIIixtllr('
,\SI'I.I:\'.

ta",,"spoonflll_

!-food,

t111'11

:llhl

slll!ar,
t'nou),dl

tahlespoonfllP

on('
lIIilk for nne pie~

,.-

•

.--,-

-

T

,-

.......

,-.-.

-

,-

~.-:-.-.-

l-'-'

SALEM COOK BOCK

'-'-'-'-"1
I GOODYEAR'S I
Home Furnishings I
i

ANN ARBOR, MICH.

Smart Attire-

i
i

i

KOCH & HENNE

FURNITURE. CARPETS. RUGS, LINOLEUM

300-302-304 S. Main

AlO1n Arbor ~Mii<cho

1£tubrusr4mitt-1\pfrl & (!In.

ANN ARBOR'S LEADING CLOTHIERS

"Exclusive._.BJJ' No' Expensive"

209 S. MAIN ST.

I
J.:.

I

__....

I

~

--....r

8S

SALEM COOK BOOK

LEMON
plltting

Aftcr
:sJII"lI pic"l"
work
into
'ingredients,
.('Il\'er
\\'ill'

it

;l

LEMON

PI E.-One
in the
of hullet',
the
sup'ar
('()Ilk over
l;)el'in~"Il("
PIE.-To

Irr:lnlllated
the

fill
eg-gs; peel
eg-g-s and

ClipI'll I
('rlllllhs
hre"d
two
of
yolks
the
then
a(hl
a slow fire
a few JIIinutes;
-~IHS,
one
of

larj.t'e eupful

J':LIZABETH

a pinch

sugar
of

and
,\ristos

('UP with

the
heat

pllt
HOOI'EH,

two

water,
haked;

heaten

,of hutter,
:smooth
the
ihoiling
viously
-tablespoonfllls
Jij.t'htly.~~IlSS
LEMON
the pi .. llIlll
,fuls
,one pi,~.-~JRS.

LEMON
<>Ill' I,~.non;
fuls Aristos
'WA'I'EHl\IA:'\.

one

(~upful

tablespoonfuls
two
yolks
until

of

cook
cover
of
JIII.DHETH

with
sUl,wr and

PIE.-Grated

ej.t'gs and
thi('k
(not

the
stift');

a merinl!ne
a little
\\'HEEI.Jm.
and
rind

lemon

the whites

for

frostin:r),

two
FH.\:'\K
PIE.--Beat

tahlespoonfuls
CIL\:'\E,
one

ej.t'j.t',add

pOllr

this

slowly

on olle

flollr;

('ook

until

smooth;

of hot water,

SII!!""1', one

l"upful

hread

hoilinl!' water,
leluon Hnd sliee
it up nicely,
in " crust

add
alre"dy

erumbs.
OIW leJllon,
and
it
other
baked;

thin
the

of boilinv:

\,';:ter

of
flour with
of
juice
pour

made

of
extra('t.

add
Place

a generous
in dOllhle

salt.
a
one
into
tilt' whites

water,
litlle
lemon:
stir
shell whkh
of

this
To
this
into
hns beell
...g~S,
tht'
to o\'en
anti

IUJllp
hoiler,
add
the
pre-
two
hrown

Hctllrn

jui('e

of
one Cllpflll

I.'IIIHn,
of

sn:ra ", one

two

"j.t'gs
and

of Kin:rsfol'll's

('ornstareh

y .. lks

(th.,
in
1II,...h" If ellp'
anll
for

b"il

one
('lIpflll

('old water
ellpflll
SIIg-ar, mix('d with

and
two

.inke

the
tahl"'llOon-

of

('Il\'er with

a

,"erin!!"ue,-:'IJHS.

HOY

frost.
milk,
('ook-
till

fill
one-
of

:inj.t'), one
one-half
'ing.
:nil'ely

tahlespoonful
('lIpful
Fill
nust
covered,

set

COCOANUT

CREAM

eg-j.t's (snve

the white

PIE.-Two
flour,

Aristos

('oeoanllt,
with

cream,

a little

salt.

('()\'er with

two-thirds
Bake
frostinl!,

(,lIpflll
the

in onn

and

III'own.-:\IRS.

D:\~I

n pi!' plnte with

a nke

('rust

('ooked

mixture:

suj.t'ar,
l'I'lIst while
sprinkle

with
EL S:'IIITH,
hakc;

nnd

of one
one

"rt'a'n

for
cllpful
is

('O('O'lnllt

whil .. hot

PJE.-Line
th(~ followinj.t'
sugar

CREAM
sht'll with
('upful
of
"j.t'j.t's, mixed with
of
cook

I'('IJ, a piece
thiekells;

the
'half
two
eornsl,'
'until
it
removinj.t'
the well-heaten
extrat't
lij.t'htly,- MRS.

of

from lire.

whites

\"lIlilla:

and

hoiler,
one-half
the
lIIinlltes,
fillinl!

in a douhle
one
hllttcr
fhe
After
of
sprinkle

the
ej.t'I!S and

top with

the

the

add

FHED, WHEELER.

l'ut
nnd

one
stir

pint
in the

of milk
benten

and
yolks

tnhlespoonfuls

of Kin;!sford's

scald
henping-

sbr.c of

a walllllt

and

olle
shell,
two

teaspoonful
cover with
tahlespoonfuls

,'o('oanllt.

Hctllrn

salt;

a pilll'IJ
of vanilla
a lIIerinl!ue
sugoar

stir
of
.illst
hdol't'
Illade with
" little
"nd
to 0\"'11 "nd
hrown

of

CRi:::AM PIE.-One

r,lisins,
flour,

one

ej.t'j.t',benten,

one-half

tcaspoonful

teaspoonflll

of cloves.

eupful
one

sour

of
teaspoonful

('realll,

one

cnpful

of vine!!"ar,

of

salt,
IInke with

one-half
one

tea~poonflll
01' two "l'Ilsts,

one

of

sll~ar,
one
fto.lsIHlt'nflll
of e;'I'l:IlIlOn
as 1"'t'ft'rJ"(,(I.-

HAl\IILTOl'.
PI E.-Line
,/ust when

n pie tin with

ready

to senc

a rit'h
fill with

pi,' erllst,
sliced

hak(:
hanana,

and
sift

sugar,

cover

top with

sweetened

whipped

('rean.

and

sen'"

~,t't aside
to
li,~:ltly with
,'t OIll'C.

SOUR
'(:Ilpful
of
,of Aristos
and a seant
';.ms. 1R\'I:'\G
BANANA
('(wI.

sligohtly
'pulverized
,-:\IRS,

APPLE

'in quarters
~Ind sprinkle
to eaeh
,Sprl'ad
of huttt~r,
,p;oft.-:\IHS.

apple,
the

CHERRY
('lIpful

ont'
,('0\'1'1'

KE:'\SLER.
nbout
in thin
sllj.t'ar and
are
of
lippeI'

the

four
sli('es;
l'innnmon,
tart
apples

\'cry

l'I'lISt

and

CHAHLES

PIE.-l'se
and
then
with

If tht'~'

remainder
eover with
Y. 1'. It.
PIE.-One
sweet milk.

large
put

apples
one

to one
the

appl('s
of
hnlf
ahout
using
Sllj.t'ar, and
top
IIntil

of
till'

use more
tht'
0\'1'1'

hake

pit,;

1'01'(', pa ri' and
on the
tablespoonflll

or

if dry,

a liUl'

cut
I"y; T (';'II':t
,:IIg-ar
...': It,'r
hits
fruit

" itl,
: ,,,I

the Sllj.t'ar, dot
l'I'llst
is hrowll

,with lIIerin!!"11I' llnd Im.wn

in l)\'en.-:\I

('lIpflll
of

yolks

sUj.t'ar, one
three
egj.t's,

"lIpful
salt.

('hl'l'rit's
Bak,' with
1-'11.\:'\ K TERn

(c1ri.'d
(IIll'
I 1.1..

ItS.

'f"!'rl'd),

pI'
en "t

':H'!1

SALEM COOK BOOK

8!1

SOUR CREAM PIE.-One

cupful

sugar,

one cupful

raisins,

one cupful

one egg, o.ne tablespoonful

nutmeg,

d,n'es.

To he made with

an upper

one teaspoonful
lower

and

cinnamon,
crust.-~fRS.

sour
one tea-

1\r. L •.

cream,
spoonful
S~IITH.

ONE CRUST CHERRY
one
eg/!,
tablespoonfuls
of milk.

two
llake without

PI E.-One
of Aristos
a top crust.-l\IRS.
day before
like presenes.
cold

dot

cupful
flour. Mix

of cherries,
these

WM. TAIT.

one cupful
and

add one

of sugar~
cupfu,.

'

using open a can of cherries,

llake

crust

and fill with

fruit,

piece with
in this way with one crust.-:IIRS.

other

jelly.

Any

add sugar

and!
con:.r with
be
DA(o\IEI.

fruit may

PIE.--The

they

are
\\'hen

each
~Iince pic is \'er~' nicc mnde

BUTTER-SCOTCH

PIE.-One

cupful

brown

sugar,

one eupful

ollc-half
e/!!!,s, vanilla.

tahlespoonfuls

Co\'er with

Aristos

flour,
a merill~"le

olle
of

tablespoonful
two whit<,'i of eggs.-l\IHS.

hutter,

(~old water,.
yolks.

FRUIT
cook
until
a merin/!ue.
used.
SMITH.

Ollt' and
of
two
CIL\HI.ES

I\:E:-;SLEH.

BUTTZR-SCOTCH
C!!!!S, (\""0 khlcspoollfuls
ed,
bab'(\
SCHEL ~IC:-;:-;.

tog-ether
c. ,',1'

all
'rw',

stir

PIE.-Two
.\ristos
,,,Id one pint
,,"ith :)t'aten whites

eupfuls
flour, hutter
sy.'ed
of

sugar,

hrown

li/!ht
size of walnut, mclted
luilk:
two eg:';

until
hrowr.

cook
and

all,l

of

two'
and hrowlI-
in a
HEH-

put

thick.
---'IHS.

yolks

BUTTER-SCOTCH

two tablespooufuls

PIE.-Two
hutter,

cupfuls

fllllr henpin/!

light
bl'OwII
tablespoonfuls

sugar,

A ristos

yanilla,

fn"tin!!.

two cupfuls milk,
Cook

fillin!!

Ihe

choppcc] walnut meats.

and put

in a hakcc]

crust.-~lItS.

yolks

of
flour,
Use whites

two
one
of
ALICE

ep:;r,.
tcas;l('('nfl']
c!!!!~ I";'
ACSTI:-;.

PUMPKIN

PIE (Without

cooking).-Three

cupfuls

!!,ood cupfuls

sligar,

one

tablespoonful

gin/!cr,

/!rated
two

floul', one

salt.

I'llt

in crust

and

pumpkin,
hcaping
hake

three
tahle-

until

a

e;.r!!,s, two
Sl)(,ollfl!l~ .....l.istos
-MHS.
nice hrown.

,JOIl:-;
MINCE MEAT.--Th,'ce
one bowl molasses,
two howls

or hlltter,

one bowl
raisills,
of CillnllJllOn,

each

allll blnck

pepper;

pllt

together:

apples.
suet
t<,aspoonfllls
salt
"'ATEIDIA~.

cupflll milk,
.\SI'J.J:-;.
bowls

cooked meat,

chopped,
one bowl

vine/!nr,

hoiled
fh'e howls SII/!ar, one howl

nutmeg
boil

and
IIntil

do\'es,
rnisins

one
arc

six howls of chopped
c~ider, one howl
two
frllit
of
HOY"

teasp"'lIIflll
tender.-~IHS.

jlliee,

each

PUMPKIN
cupful
"l!.rar,
cllpflll, milk.
pllllin!!

PI E.-One

cupful
two ell/!s, SHIt, one
smHII piec'C of blltter

of cooked
teHspoollful
(melted).
FRED "'"EELEH.

illto t'rIlSt.-l\/HS.

aud browned
/!in/!er
thor<lll/!,hly to/!l'ther

pumpkin,
and

each
Ileat

two-thirds.
two
before'

cinnallHln,

PROHIBITION

PIE.-Oue

om'-\",lf

('lIpflll

rai-ins,
;!in~';l',

five crm'kers,
two ep:/!s, well b~aten;

,,'ith two l'rllsts.-:\IHS.

and

last.
HOY "'.\TEIDL\~.

add

cupful molass,'s, Olle cupflll
vine!!ar,
rolled

line, Olle teaspoonful

one-half

cupful

brown

huttt'r,

allspice,

This makes

su/!ar, Olll"
one

cupful
tea-
pies.

one
three

TOMATO
tOlualoes.
on,' hi hlespoonful

MINCE MEAT.-Follr
chopped,
each

a lid so It,

fOllr plllllHls SlI/!:lr,

pounds

do\'es
one-hHIf

pOlllul

two
s.wt.

Ol,t. 1">llIHI currallls,

c1H1pped apples,

two tahlespooufllis
('lIpS dne;ra 1', on('
Cook

slowly

one

fOllr
ciuna-
pOll nd

hour.--

",at('r,

('lIpflll
chopJj('c]
spoonflll
To b:> '.1. dc'
GR-:EN
pOllml,
.:..reel'
mon,
raisins.
~/HS.

\HCIIIE

KERR.

TOMATO MINC,

"f bro\\'n
•. H " oue cupflll

GREEN
111'1'pOl'lll]'
SlI!!lIr,
who!e
of
(If nllt!
~ms. Cl I.:~"'"ITT.\KEH.

tw,~ tHhlespoollfllls

t'!!.

MEAT.-
Iwo pounds

Ei/!ht
of

..hopped

\'int'!!ar,
of

one
cloves.

tahlespoonflll

two

tHblespoonfllls

or olle pOllnd

raisins
of sHlt. olle tablespoonful
c'innHmon.-

of

of

pOIlIHl, of chopped

tomatoes,

1.11

SALEM COOK BOOK

CREEN

TOMATO MINCE MEAT.

Chup Olle peck

t Irt

Ilpplt's

Ilnd nftt'r

choppint:

mt'Il".rt'

out

I." t'
Ju.ce
II_cd),
1\\"

tUlllntut".
th ..t "as

h ....
I",ulIIl-

Drnln
dralnt'd
te I'po,,"ful,
lict'ded

t"IIIRtoe~ Rml ndd
.. II',

.\dd

fht' puumb
,'innl\lIIun,

t'II,'h of

r..bins

ftnd une
cupfulo

puund
,'illt'gnr,

rhcn
rH\Il{"TI';U.

10'

IIdd "nt' nnd on ..-hnlf

'''II
hili
I..,

d",1'
II-
"";
;" ')
C" Ir-.I)
lII"tllr.
h.t

one-third

one-hnlf
"C"
el.,,'c5
('urrllnts
Buil

green

liS IIIl1('h W/lter
sugllr,

tOlllllt(.C~ finc,
I\S IIIl1ch I\pplcs
as
sligar
Chop
to the
thi<-k lIl\(l clln

(white
IInd slIlt.
IInd add

till

CREAMS AND ICES -
t\\U tnhl"'p"ullfuls

.. f milk,

ICE CREAM.

One pint

dd onc
Hid I......

t ..hlespuunful
t'll-hel\t

"f Ruu r

lIisst.h'cd

in 1\

little

..n C/lll" in II tnhlt'spounflll
'II/ll\r

cllpflll

thre ..-f,,"rth-

.. f

uf
I\ml

lIIilk.
two

.. f .'r .. 111I,

of SIIIl'"r:

let
lIIilk:

('ollie tn
let huil
1'001

'''hen

lahlcs)H".nfub

1,10, "f

ICE CREAM.
t ....

(jl/l'

"is

n I ,I r '11I

lilt •• fr ..... er: hc ,t

')lIl1rt

crelllll.

Onc
thc sUJ{IIr .. ith the cr ..a,"
th .._ .. hit ..,

t.. n stiff

CII'"

pint

IInli

lIIilk. Ulll' pOllnd
lIIi1k. add Rnnlf-
hdore

fmth Rnll IIl1d jll,t

"I".
,Ill'
",hi.
••f

1 II n
r,
, "if t
II , ..ru, ..
VANILLA

'Il",
IIIIl'
frIO II,..

'""

CHOCOLATE
'1I1t-,
httl
thcn
"t

-,,,,
'Ill" .1
\I.d ' _ '.
I..
•

I

III

ten

ICE CREAM,
h..
lilll.t,
.. flllik
"h ..cnl.t(

1I."t

nd (r ....

On .. 'I" lft crel\lII. UIII' pint

h,,,

t .hl"'I,,"'n(lIls

Il'rlltt'd

lIIilk ... nl' pUllnd
rllhhed

"h"" ..latc

lIIi1k t .. n.. If h..ihnll'.
thi,'k ..n_.

(' .... k IInltl

.t

,Iuwl~ I""lf
stirrinlC cnnstllntl~.

ill hellten CjrlCS

Coni

THE EASY WAY TO MAKE ICE CREAM.

III 1'.. ,. d"r.

(rt'
r in • di-h

L'- .. on .. 'I"art
cOlltents
u(
I'ollr on it unc clIl,flll

I'ollr

th"

o(

.. f .1Ii1k fur a
of
a pnckll/le
to
lIIilk IInd stir
stir

I.

I'
•
.It" 0 I
,

th ••
II',

•

II
TO
LEMON

I.." ......
Ir ..

,

d,'

f
l To

lell.O

In
III !"n,d.
t..
"th I' -Ie,
IIhl, oI,,,oh('(l.
Olle
r, hn.".
four
ICE.

ICE.
tI,
.. I.te,

'Ull
of

IClllon-.

stfRlIl

"n,,1
mil
'111 rt

SNOW FLAKE

,

"'lIr

\.Id th .. re-I o(

the l]lI11rt u( milk.

11111I1"
(rec
e
" .ter.
,tr "n

thrc .. ellp(lIb
Ind Hid 1I little

eollT' hc t ...n sllff,
-JIlII'c .. 1 '."

IH ..nlte',

IIld '" hip until
-is hunnn"s

III:

IOllr ~nd one-hRIf

cup(lIls Mlll'lIr,

SII,I:IIf.

fUllr 1..lllUns:

"lIIiII ..:

.. hen

creallled.-\'.
put

thrnulfh

l'Ut
lIellrlr
1', s.
~ic\'C.
IIIllI
n(

(ollr
white'

"'"
tlrc'
.. ',.

c ..,,-

CHERRY
r TO t'

CRAPE

1"111, ",t

..r
1I11' nllkc-

"'I\I'n
thrce

h I( (ro ... n heRt
IIUlTt-

~IH:-;. FIL\~"

in thc

..-t'll-helltell
Bl'KItS.

ICE.
,

Onc I'lIlt ch ..rrle .., nn .. pint
I' ..;

'II 1[.1r. nne Alld nllc-h.,1(

pilll-

On ... 'lII .rt
....t
.. n 1("

..

nn .. pint

,ter,
",01 ('hill.

Sened

Il'fRpC jllkc.

"ith

jllice
crll,hed

.. f twn
kc
ill

..
SHERBET.
II ph I "jlIT,
l

II

•

I

LEMON MILK SHERBET.

',,1

nnd

o(
,I "'I e nf
,

r

f.
CRANDMA'S

lemon"

One '1" rt
h ,If
t"o
t .. "t
f
.- 1 ... (1 i ,It,d

Ir .........
I> ... h Irec
of

""',

,II Ililk

II rot

.,

",

,n'

1'.'
.t f

LEMON MILK SHERBET.
"'~..r
", .. h,
."
t r,
..."
Ic"
,"

IIn .hle hoil ..r the milk,
to th.
""
of
lI'f
I>
..,
"'1Il"t
n...
,I

th .. 1...llIon,
'lit..;

III free.cr.

h"ihn,r

th
I,,'

I...
,,,I the
tn flp"n
'"
,
0..,(
'1
'h ... l>c

ft'

rl

.. Ihr.
.. hit<,

I r
"
• " tI n
SHERBET.
, Irn
e,

lIIilk, nne ~nd one-fnurth

On .. qlllTt milk. on .. pint

i, much
Thi,
~"S:-; I.Ol'IS'"

th ..n OHId th .. hellt ..n .. hitc'
inJ!'

"lIp(1I1-
of
illlp""
('d if
TII \ YEll.
'UIC"r
'UIT.1f Rlld /lr.,ted
\\'hcn
then
('rc
I'~ck"
.•nd k,"
'\0 .. opcn ,'n Rnd Rdd th .. \\ hite,.
until

(onl.
It

lnntlllllc

tllrninJ!'

I".int.

(lEU I. GOHIlO~

one

pint

'U/lI":

hoil

of

t .. 0 C/llt- "nd the juice

IIld cool.
III C'

o(

If!
Ii:

'.

\\
I...

'd,I
f 0' r It IIll' II Il.

SALEM COOK BOOK

LEMON
Ih •• Iwo

SHERBET.
eill'hl
pinl'appll';

or

-Threl'
lIIinlll ..'.
lIIixlllr

len

1'001 Ihl'

tlwn

..dd Ihl' 1ll'all'lI whit ..s of

boil
shredded
hardl'n,

PINEAPPLE

SHERBET.

whip

Ih •• whit .., of

fnllr

nf

Iwo h'lIlons.
AND STRAWBERRY

wntl'r;
jnkl'

and

pll]p
RASPBSRRY
pinl

"hil.'
.i"ic(' "f

of
Ihl'

('lIpflll,
,.. hI
.. ; 1'111 in .,
Iwo 1'1t"•.
"II/lrl
of
"ith
fOllr
.11111fn.',,'.

On.'
"!lit'
"h

'1I!l"r,
fOllr

on ..
I( """",
il
IInlil
In"'7.l'r
I'inish
fr",'dnl<
01'
..d pin""pl'l<-,
('O"TIIIBLTJ;J)

Il'n'l'0nnflll,

Itr"l

'I" ,rt "t
• '.
( ""'"
I I
"
,
II... I

II 'I,'r;
,,,
I'.nl
,"','s
(,J
• rI
'In 'rl

",
1111Ih ..

•

SHERBET.

On.' 1'11I101

I" 01 J.'III1,n',

1)1'.•l<-n \\ 111I"

IH'Tr\
0'

11111'"
t

,J

one
l'flll'S.

of
:'lix

'1IIlar, Olll' pinl w"l ..r,
,.nd
~IIlS. D.
CHOCOLATE

SAUCE

frel'7.e.

jlli .... of
,\.

TO SERVE WITH
of w.tI .. r. olll'.I ... lf I'lIl'flll

VANILLA
of

01
of
"aler,

hinlL,fon\"
, .•nill. •.

<,nrnsl.tr.
"Ier

Boil"

... Id "'tlt

..(1 ..ho ..ol..I.'

till

l'rl'.lIny.

I'IA' or

"it h "lIlllln

'1I!l .•r, six (.hl.
h, 01'" h ,I,
Ir
. ,,,I
.n".hil)('
.,nel

'lilt

,

1'''01'' fll Is of
.pllli
,01<1
,. 11111111t , ••
lIIixtllre
till
,r.
hol

"il h

ICE CR~.AM.-

<me and nne.h"lf
••, Oil"
I'horol,.I
wllIl'r,
,.,11 nnd
I)i"oh.,
nnd
I'ook
"11 nill .• k,'

('lIpflll,
l.,hl('sllI,ollflll
I,'a'poonflll
('''rn,t:orch
in ,'old
to dOli hi •• hoil ..r
,'r ..a III.

fnl7,"11 .... r~ ha rd.

11. D.

-
I"'''pll'

BEVERAGES
LIke 1\\0 'III •rb of ('n1f'. ", fnll r •... !l'. two 'plul

-

For

lifty

lIIix w.-ll and

aeld 11'11'I".IT"

of h"ilinl(

''/It

ael.1 nn .. "lIpflll
TEA,-S,'ald

RUSSIAN

('nl,\ water.

the

pOll

CO:-:TIt
.11,,1 illlllledia"'I~

I III'TED.

10 " Clip of waler;

for

Ihe

lIIi 1111I.".

add

,Innd
a Ihill

J.'lIl1m 10 ..." ..h I'llp.

pili
n'fillin'd
Th .. so-{"alh.d

Ihe

,Ii •••• of
of
'''!lar,

~
..r, 1I0il 1"11 nr hft ... II

inln
alll""111 of
11116';"11 I••.,
l'O:"TIlIBt
.i""",. ""f'

it 1111 h'.ll'

"

fn'shly
is 1",lIle
TI~D.

('''pflli.
",,, ••11II1f('""("11,'",,,,,

olle.IIl.lf

"lIl'flll
;lIie,', om'

nrllllll"

('''1'(1/1 "i"..'1'1""

"Hlr.IM'hi"o

...... rrie.

B"il

SUjl'

(lIpflll
jllk
i

fruil
,,'n.,

"f
: let
I'"hl.

IIO:'~' rC'Juin' wor •. "',, Irr.
1('''IllIl,-.
p""l1d.

nr.IIlIt(."
"Ill'

'II/lllr.

Ihre('

two

,1.lI1d I""nl~

,:oi" "('\1'11 1I1llT<'

IIlilllll .."

.Imill
1H'I"'".'rI
C.

if
PilEI)

"IllS.

"nl'

"1111pi 11CJ1pp"'. """

JCIIII,," wIII ..r.

SlrAin.

j"ke.
11.. 1"
"1111"hill;
if
,';'jll.l'.I.I'.1I
\I"ttl.,

"r

\IIt:-o

('II

""1'1'111
0""
.•tf r
... hl
fn',h

,".Ir-
\:-'.

COFFEE.
of 1'"leI water;
lIIinllll".

IIsinlC "nl'
110iled WilIer
by nddinll'

len'p"onf,,1
h,t
slIjC••r alld

",,,I

PUNCH.-

.of slrnwlwrry
o('ul'flll wllle'r,
t"
the wh"lt.
juk
Ilrl'

'1'\\01
jll;"",
one' h:-lf
",hi
II ~~rll)1 a"d
"M'"
('h ..rri(>,:
il
Six

..,
PUNCH.-

" ...:hil1o eherrie"
COI.D}t E~.

CURRENT

.ielly.
hnlf
..."hl.

.. , er,
1I1inut
•• r ..nll'
...• Ier

t"l'lll
• 1'.

(nnl
<u\1f,'

JELLY

PUNCH.-\\"hil'

addinlll1T11llually
I'l1p(ul
nf Mlllllr.

"ne

Ihl'n

cU)1 (If hoilinll'
pnllr

.In'''ly

ill

a fr"lh

I"
".,Ier:
0111' ,,"Arl

""d

hAlf
jui,'e

11

of 1',,1,] "'A"'r.

"f

IUIIIIII,'r
"f nn .. 1"",,,",
:-'.'f\.'

'>J/rr.1I11
n" ..-
, ..ry

II.

t .. C.

TEA PUNCH.

1'1/1 Ol1e l"hlt"lltlllllful

qU.1T1 o( hoilin", w.,ll'r;
lrnin
II1ll1l

Ilnd add"
this
",ide
CO~TJlI Hl'TEJ>.

('0' 1'1' thl'
(If
"'/lAr,
ul1li1 '-f'r~ .."lei.

)1(1un,\

il1l"

lell

"j
pill'h .. r
Ihe
\\'I1l'n

ond pour

.1 lATIn' pil'
it
)elllll

..nd _land
tf'11
.i"
I""
10 '''T\ ..• M Il'f' 111,1

I,,'r
, ide

fnr
Illd

of

rl',,,I~

jllke

CRAPE

JUICE.

T,'n

1,,,ullll-

"f

jlr.lp"'.

,

• ,inllles,
,I
ill
GRA-E
I
')

"rt'

.irtilthl
UICE.

1'001 I1nd ,Irain,
lit. Uk,
,'l1n_ nr
Hf'I11f)\(' srr.pl"
.... "I I1IllI 'II'

Ih ..11 ."Id three

.•

\IH~.

frOlI1 ,t .."".

,''''er
Tn one qu.'rl

lin.

I w"

'I'.nrh
p<Hllld.

hnilinll
II'rnnllhle,1

minl1le"
('''",e

f, ..

,,.,1 .. hill' h"t.

and

In
Onl'
jOr.un- "It.
in
loilin/l'

hoil
1IllI nn('.half
nnl'
_III ,II
'111('''1'
" 111'1': "h"l1

"I"IT'"

('II)1(ul h.. ilil1~ "

.lilk

,.. I Sl'r'"

m ..11 1'I111enl,l ..
rd

~rn,lu
to

dd

II'
.. hI, d

..

nf

jukl'

wilh

\lltS.HOY

.... ,I.1
I'nfff'f'

1':1.1/. \ BI-...-II 1I001'}
,leI'
n.I
.. Id onl'
\\
\11 H\1 \'.
1('. f "IT 1",1<-
"1IIk;
l
flel
I1d hoil
hip)1 ..<i

,,, .... ,111 pili"
on
in ,.h ...... I..1,> 'II'

,-hn('nl
Ihrl'''

"f 1I••k ..r',

f ,"
II r •.

p]a(' ..d

.. , er

ler,

hot

I"

"

'n

f. r.
(o"k
.rH. hnil
II

.. lr,If'1
CHOCOLATE.
r.

1//1

Id
I'

I '" II.

I,
,,,II.:
It
_ I"
,n .. " III,tl';
r'I>

'J\11l

92

SALEM COOK BOOK

tablespoonfuls

cocoa,

milk,

three-fourths

cupfnl

sugar,

one-fourth
cupful
boilinl!

boilinl! water:
milk

adding
and

enough
one minllte,
will
froth
Cover mny be made
of

boil
when
ns milling".
ne('rled.

ponr
form,

few drops

into
preventin!l"

:\

to make
scalded

wh,'n

a

a
milk,

few
scald milk;
slllOoth
beat
~Clim, which
and
a

in mhance

"'lI1illn makes

COCOA.-Three
fonr
SlIl!ar
relnaininl!
nsinl!

salt,
cocoa,
add

grains
mix
paste:
two minntes,
is so nnsil!htly.
reheated
pleasing"

This
in n dOllble
chanl!e.-T.

pint

LEMONADE.-The
of
cold water.
PINEAPPLE

cnpfnls

and

salt,
wllter

eg;r beater,
is known
boiler
:'II. H.

jnice
of
tborolll!hly

Stit.

qllart
syrnp
lemon
A. G. H.

in'
by
jnice:

ORANG:

of onc-bnlf
sngllr,
II
water.

little
:'Ilakes

','att'r,
hoililll!

eool.

LEMONADE.-Onc
one
I!rate,l
till'
strain

can
sHltar

an,]

and water
the

add

o Ill'

lelllOn,

three

and

Sllrve.
of
.inice
IlIinntes:

pint
pineapple,
ten
i,'" water.

,,'der.

tnbiespoonfllls

siI;rar.

one

O!lP cllpfnl
thrce
add

lel,,"ns.

Sll)mr,

"lake

the
in

pi:1C''1'ple

le1ll011 g'lasseb.,-

one
n
allli

of

S:,rn,

of one

lar/.!'e or

two snIHII oran,~cs,

juice

F:GGNOGG.-

jnice
in II g'lass, well-beaten

The

l('nloll

cold wllter
II cl)ol

of one C)!'!!:, vne
other
1'. H.
CANNING, PICKLING AND PRESERVING

into
the
si('k.-:-;.

:..ct nonri:;hing'

in another-

pour
the

g'lass:

whitc

drink

for

tablespoonfnl
and

fill with

GENERAL

DIRECTIONS

FOR

COOKING

FRUIT

IN JARS.-I'llek

preplll'ed
snll'ar
thc

the
water.
neck
Hefill
in a drall!!ht.
keepinll',

of
the

in sterili"ed

frnit
and Karo.

jars
1'1'1('e jars

jars,

jars with
nsin!!
This

tepid watel'.
contents
the
doe"

Inetho,l

and
on a
Cook
of onc
not kill

cover
rack
nntil
jar.

with
in boiler
frnit
Se"l

boilinl!

and

is soft
,.nd
in the

cool
fruit,

anel

syrnp

11I,,,le from
to the
in jar.
placiaJl,'
to insllre

fill hoiler
settles
,,'ithollt
and,

the

spores

th .. jars

shonld

he reheated

for one-half

hOllr on the

third

day.
Fi,'e

tht'

(crystal
of

pounds
white),
htlilinl!
IIntil ~(lft "IHllI~h
the
t""1S.
frllit
rin!!,
leak.
('apfnl.;
nlpfl.l

strain
Iwt\\'e"l1
rl!hb~,:'
no'

tlft.
it

to o\'cdlowin;t,
jar
BZANS

to h(' "lire

,loe,
AND P ":AS.-'-'il1\'
I,.;,.-thinl.

,alt,

('npfnl

wipe
that

('ollk

ahout

fifl<'en

lIlin!lte;.

Do

illl)wrf"dion~.
IH>llIlIl Karo
syrup

:'Ilak .. a
(,tlok
into
of a sil\'er

slowly
~terili"ed

spoon

~)erries,
,"ne
water,
to pier':e
'hoilinll'
jar
.and
fit
('ap

'bcalls,
'boiling-
not

TO CAN BERRIES.-\\"lSh

on~ and
"111' watel';

Karo

an,l

onc-h::lf
cook
sn)!'ar,

IH>llIuls

slowly

nfh'en

Ihop

in the

fruit
sligar,

alld

reuII"'e

one-half

minntes.
frllit

and

with

a knittinll'

net.dle.

the

fl'llit.

Insert

Drop
frnit
the halHllc
jar
In\'('rt

Fill

STRING
'(,;Int

For
f) E,\ KE.

c:lc-h,df
corn

to ,'s('ape.
s('al

';lIickly.

BEf.NS.
Sl'''':lI',

I:ntil

t<:lIcler.

CI..\

'1''1'0:-;

o\'er
syrup
to allow air
.i,"' "nd
TO CAN CORN,

('nto

oll('-h:1If
";at~r.

cupfl'l
Cook

scor,'h.--)IHS.
TO CAN CORN
them.

to cook

OR BEANS.-Ten
When
IIntil

ncarly
tencler.
to

1:'11101'

rins~,

and

done

eo,'er:

('npfuls
add

('orn
one-half

Fill CallS as

filII

st'al while
fresh

as

salt:
jllst
the

cook
elHltIl!h
liquor,

cupful

'water
'half
'tables,
lIS(' drain

using-
oft.
CANNED
cold water

of
hot watt'r
'Cook

abollt

PEACH:S.-l'are
IIntil

read~'

to one

pOlllld

of

('ill'ht minlltes.

to put
sUl.'ar.
Put

TO CAN STRING

BEANS.--To

('ook
the
in the
Let

samc
peach('s,
syrllp.
this

in I!las.;

jars

cook

and

fOllr qllarts
cook
twenty

sug-ar

or heans.
cupful
as possible
hot. When
\'('I!,.tables,
and

then

add
hot.--:'\1.

in hal\'c.;

('ut
:'Ilake
to a syrllp

a syrup

seal whilc
of
strinl!
lIlinllt"s,
alld
to

beans
then
se~.1.
fr ..,hen.-

of O;lt. quart

l'"e

")lening-

and

enough
one-
with Yeg"c-
for
salt.
in II dish
of
th .. fruit.

omittinl!
la,'

adc1

H.
(llr.)ken)
,uld
,rhen
:'lIlt:'.

one-half
op,'nt"]
(;r.E~

of

IJllarts
of
1'0111' off

thret'
cupflll
for
''''JIlTT.\ KFn,

salt

use

boilillg- water
fiy('

cook

and

and

lIlinutes.

I'lIt

in cans

the water

alld

put

on ('old wilkr

SALEM COOK BOOK

93

CORN.-Take
two-thirds

llIinutes.
GI I.BEBT

TO CAN S\VEET

one-I);)lf
thorou!!hly
saule
as
the
CANNED

cupful
and
fruit.

salt,

of
hoil

twenty

--'lUS.

PLUMS.--\rash
of
fruit
hot.--'1.

to a pound
and seal while

of sup:ar
jars
-l\IHS. HOY \,'ATEHl\/A:'\.
GRAPES,,-Take
Pat

0n the tahle.

CANNED

two disl.es
the pulp
skins.
pOllnd of
'in g-Iacs .:.. rs and scal while hot.--'1.

seed COIlIC Ollt easily,
sugar
H.

until
allowing"

the
one-half

ti,,:: pulp

and let hoil
H.

of

nine cupfuls
a cupful
I'ut

of corn,
of water.
iu ~'Iass cans

one eupfu[
Stir
the~e
hot

hoilin!!

of sUg"ar
tOg"ethe;
seal
and

TIIO-'/I'SO:'\.

the fruit well

in cold water,

ten Illinutcs.

"'hen

then add on" pound
in !llass

dOllC put

the p:rapes

and wash

thelll
in on:> dish and skins
throug-h
of

put
to a pound

then

fruit.

tho ....up:hh .. Ha\'e
Boil
in the other.
\dd
:l sie"e.
thc
"'hen
dOTW put

a syrup

CANNfD

PEARS.-I'rcpare
fruit.

of

S~'T11p

to one quart
for

the
cc.l,! watt'J'.
eonll'

sugar
'read,"
of
'syrnp
'look l'i:'.ar and ('an 1)(' easil~' pierce,l with
'tw!'nty

",hen
This will
to a fast

Before
\s
the
in thc pcars

donc ..
pl'l'\'ent
hoil put

dOlle pl'H'c

lloing-
each

lIlinutes.

\rhen

fruit

has

of one pint
this ha\'e
pieee

of water
the
is pared

pears
lImp

frolll

tUrllin!!

;IIHI boil
a fork, which will probably

('arefully

into

all pared
it

and one cupful
and
a dish
the
thl'Y
he ahout

dark. When
lIntil

C: ...NNt-:D PUMPKIN.--Stew

t'upful

of pUlllpkin

take

teaspoonful

of

I-in!!!'r, Ollt" eighth

of nutm!';!.
()o"hle

piJ1<'h of ~nlt.
this nmount mnkcs

(tne pint.

R.

in I!lass
pUlllpkin
three-fourths

jars.-.-'1.
down

cupful
teaspoonful
Heat

nil

dry

and

brown.
of g"ranulated
of cinnamon.
to hoiling" point
\rhen

To three-
sup:al', one
one-eighth
and
to mak,'

re;uly

cllpflll d plllllpkin

dis~;"h'ed

in l'ne

eupful d hot milk:

ill:,; onl'

eg;!

allli

,'nou/!h

llltlre milk

to fill pie.-)/H~.

fourths
scant
tcaspoonful
pint
cans.
tthree-fourlh';
.cool.
then
'WHEF1,FH.

ears
lar!!'e
two l'upfnls
remo"e
le,'el

green
('orn.
red pepp!'r:

onc hend
dlllp
/!ranulalt'd

of eahhage
onions
one qnart

l~nhhage,
sup:ar.

from fir!'
tn hlt'spoonfuls

and Mid three

he:lpinl!'
I!round musta I'd, one

enn while

hot.

-:\IIlS.

IIE:'\HY \\'IIITT.\KER.

put
in
pi!' nse
it
FHEJ> C,

let

(mediulll
aud pep-
\'ine/ral'.
tahle-
table-
-'rRS.

sweet
two tablespoonfuls

cars

corn.
salt,

one head
two quarts

fine. P.ut nil

ing'redients

tumeric.

Cut
to;rether

eorn
nnd

from coh,
('ook

twcnty

cabhage.

four

pcppers,

vinegar.
ehop

mustard

peppers

to
amI

lllinutes.-:\lRS

•

CORN SALA~.--Fifteen

onions,

lar/rc

four
two tnhlespoonfuls
fifte!'n minut"s,

.size).
'per:
-Cook
.spoonfuls
spoonful
'GLE:" WIITTT,\ KEH.

"ristos
tunll~ri<'.

!lou r.

CORN SALAD.-,Tweh'c

one
salt,
then

two

taste.

eupful
one

,one-hnlf
suit
enhhn~"
•G. S. IIAHT:\L\:'\.

sll/ra~,
teaspoonful

CORN SALAD.-

Eij!'hteen
two 1'('(1peppers,

fine.

t'!H'Jlpcd
n" h:,'~'J!,'llo 1 •. f dnc/rar,
-peppers
drain
('001<;- :\IHS.

ouc-hnlf
.1011:'\ RE~\\'ICK.

honr

one-fourth
nfter

CORN SALAD,-Tweh'e
relllO\'ed).
mustard.

(s('eds

'peJlP~r
tahlt"pot'nful
and
:\lHS.

1'('1'1"'1'

,1011:'\

line. put

all

.\:-iI'I.l:'\.

of onions.
ponnds

DUTCH PICKLE.~Four
onc
(Iuart
two
of
of hro\\'n
salt.
0",. and
tahlespoonfuls
cahhag"c,
to;!(,thel'.
,inS. GI.l :'\
\rIIITT.\J_ER.

-'It'aslIr!'

one-half

three

gre!'n

enrs of corn.
two eupfuls

one nnd one-half

of Sllp:nr,

two tahlespoonfuls

pound

of mustard,

heing ChOPP!'11, then

Let
put

hends of cnhbag-e
of salt,
and
and

cabha/:,e
tncrcther

the
nil

cars

sweet
eupfuls

three

cupful

one
to)!ether

sugar.

and

eook

corn, OI/(, head cabhag-c.
,'ine!!ar.
Cut
twcnty minute.';.

tahlespoonfuL;
from coho chop

two
eorn

Can while

salt,
cabhage
hot.-

one Inrp:e rell
!J.ne

q!wrls of ('ahha;.:e.

f]uarts
of
snp:ar diss(ll\'(~d in three

two heads

of
('eler,l',
qnarts

peppers.

four

of

llIustard

sel'd.

ehop

etc., after

it

is ehopped.

all
\rill

)!;'ee:1 tOI:latoes,
cupful
on~d''llf
of
('aId ,'ineg-nr.
fine
and mix well
ke('!, h n l'rock.-

SALEM COOK BOOK

CORN

SALAD.-Eighteen

rellloved),

.. n,' ellpflll

(seeds
three-follrths
salt,
celery
'\,h"11
slIIooll,cd with
:'II.\~.

tine.
tender

then

fOllr

Jar!!e

SII!!ar.

cllpflll mllstard,
ellt
eorn,
hef .. re

add

and
a little

vine!!ar.

onions,
two qllarts

larl{e

green

ears
one

corn,
eabba:re,
three
from eoh. ehop onions,
and

lar!!e
vine!!ar,

:llId salt

slI/!ar

eorn
\'ine!!ar,

three
six
heaping
peppers,
boil

takin!!

frOIll

ston',
in eans

add mllstard,
frllit.-:'IIHS.

like

Seal

:rreen
bllnches

yeppers
('elery,

tahiespoonfllis

t'abba<!!e and
twenty milllltes,
whieh

sllOlIlll

Iw

HOY \\'1\TEI{-

CHUNK

soak
th ..m three
size of a kn-eent
chan/!in/! water
vinegar,

I
~
1, in weak

SYRUP
seed,
(not
!!lll,d.
..

('eler~
vinef.!ar
and
pit:kl,'s.-:'IIHS

heat

too

t7J
l' /'
,/

PICKLE.
days
pieet',

Seven
ill hrine

then

every

,Ia~'; take

!!rape

lea\'es

pOllnds
stroll!!
take out

lar!!e
enoll!!h
allli
out, wipe

soak
tlr~' and ellt
tahll'spo .. nfllis

(size

IIsed for

table)

(ut'lIll1bers;

to float

an e/!/! to the

t"p

in fresh water

for

tilt'
days,
/!ollll

t!,ree
Sl'ald

in ('hllnks,
plliveriz ..d al\\ln.

and two
PICKLE.-Thr

..e IllHll1ds hrown

FOR CHUNK
011" ollnee

eassii'

bllds,

one-half

Ollnee whole

stron!!):
stand
I.et
\1>,\
.\:'>IBI.EIt.

syrnp

hoil
IIntil ne;xl day.

I{o..d with

th .. 'spices,

Ihen

he:'1 syrllp

:dlslii( ....
then

Sll.lWr, 1>11l'
thre"
add

ollne"
pints
pickles
ag-ain and pOllr on

RIPE CUCUMBER

PICKLE,-Pare

ni,'"

rip .. ('lIt'lIll1hers

eellter;

seeds
hrine
in weak
three
or

and all
alld pllt

the soft
into fresh

\'ine:rar
fOllr pOllntb

plat'e
eold water
te Illie I', bllt
Sll!!ar
or
the vine!!lIr, Sll!!ar and einnallloll
\'ery !!ently Iwenty

add a little

llIore water

III inlltes.

hrown

IIntil

and water

in sail
for a ,'ollpl,'
not

soft.

to eaeh qllart
III 0 rt' Sll!!ar,

Prepare:.l

over
of hOllrs;

and slil'~ len/!th-
lIi:rht;
drain
sweet
If
stick
,'lIt'lIll1-
1.'" with

of vine;wr.
season with

"I' well and add till'
:1I111 ,',.,

t'aek in !!Iass enns
SHOEBHII>GE.

BE~,',

vinef.!a.'.
PICKLES,-(~lIantit~.

S,'al whil,'

Iwt.-:'IIHS,

renw",'
wise:
fronl
relllO\'e
find
sillllller
vinef.!ar with
vinef.!ar
cinnalllon.
Boil
hers nnd sillllller
the swel'l
DILL

is 100 sharp,

for

Iift"l'n

'Ill" l.tS. To six

1)1Iart<, of

ro,'k salt,

a le\'el

t,'asIHlonflll

of whole

pepper,

~wo red

Ilt'at

10 the hoilin~

poinl,

of powd"l'ed

:01",".
two
then arid one 'Ill" rc of

peppers

",HI

:,t ont'" O\'l'r pi ..klt.s
tahlespoonflll
Ih'e rlllYs or

or on,'
fOllr or

alr ..ady
of dill
lon~l'r

in l'''ns

pl:,,'ed
se!'d 10 a two-l)lI"rl
thl'Y ar,'

re:"l\'

litted

to II ",

\\'" )',,,
two
thin
..ider
in with
.."n. Seal
-~I HS.

PICKLE,-The

tOllllltoes w/lshed,

sli"l'd

1lI0rning-

hoil

in water

shollid

he strit'llv

lo,"ato,'s
and /llIowed
lInlil

I,r soak
"'nd .... '

of dn ..gar

add live pOlIIH]S of hrowl;

l'Io\'es.
1<1"'Jl

\\'ill

allsph-,',
an,l
throllgh winll'l' wilhollt

..inn::nlon

.

'!r"':Il, One-
,,\,er
.... 1_
'"Id-
littlc'

in w':I1I~ hrine
dl'"in
th!'n
in
a'lll h',il.
sn:rar,
\ l'i'\,
,. '";,in!!.-

pOllr

"'''\'l's,

add on,. pOlIlHI of

teaspoonflll
radish,

water
one
hay
of horse
ronnds
am]
"illef.!ar
six clill stalks
five or
.IIHI aft!'r
they work
GLE~ \\'IIITTAKEH,
GREEN TOMATO
hllsh!'1 of
Drain.
To "'1.. qllllrt
spil'es
Cook only a short
SYCI,J.I':

lwlf
lIi!!ht.
/lnd .. r.
inf.! sllt'h
,"'ppt'r,
:'IIBS.

(;\':0. ".\~

In

as pl' ..f,'rred-wholl'
tilll ...
..

GREEN

TOMATO
Sprinkle

sli •.t't\.
In the Illornin;.r drain

PICKLE.-One
thelll

throll~h

alEain.

one

!!re"'n

pel'k
leaspoonflll

tOlllato,';
S/llt alld let
t".o '1l1al'ls dn!'!!"r.
pOllnd f.!rolllHl 1II11stard. Onl' I"hlesp .... nflll

:'II/lke /I s-,"rllp of

an,l

SIlIEAt, Ollc-follrth
l'Io .....s and !!in!!er and on ..-half
sli;.!:htly or

thl'Y hl'gin

lIntil

the eaY"'Hl" pl'p)ll'r.

,:'I!BS. CL.\

t"asllllollflll
to .<!et
Olllil

'"l'star':1
'1''1'0:\ DE.\ K E.

lender.

..ay,'nne

(;n"'l1

pep!,

'I',
l"'I'I"'rs

if desir •.•\.

.>IIions
nill'ht.
1"11111 d" hrown
of t'innllilloll,
the
10'lIato,'s
he lIs ..d in pl"t'e
iliOn 1IIHL .. Io\'l's

thirll'en

starH] ovel'
tw,)
",,,'h
('ollk
IIWY
!') ... illlln-

of
in sa ..ks.-
MUST ARD PICKLES.-
half
1'111'1'111'"l1st/lr,l.
h,,1f g.,,1Ion \'inl'~"r.
add
:.:r"'1J
,WI'.,t
"IIII'd watt'r.

p"pl"'rs.
:';,'al.l

111'0 qllarts

oniolls

Iwo

all hilt

Two t'lIpfllls
onl'-hllif
t!'aspllonflll
:'IIi" in Ihe dn"!!ar

Sll;.!:"r, one t'1I11flll .\ risto,
tlllllerh-.
on,. 01111<'"('("en'
and

"re'all"'

liOIlI'. onl'-
Sf' d OIH'-

.. "'lIn; 1'01.]

IInlil

l'ook

(sih'er

skins)

Onl'

lar!!!'

('uIlIiRower,

ihr ...' or

dozl'n
"nions

slllall

"lIt'Il" h,'rs.

in vin!';rar

Soak
and wal,'r.

"II O\','r
I'h,' dr.',sin'!

ni!!hl

ilIOn'
in
III":.

SALEM

COOK

BOOK

91>

cauliflower
cupfuls

MUSTARD

PICKLES.-Three

onions,
threl'
flour,
color.
flour,
\'ine~ar
vent
-l\IRS.
hI' used

four

laqre

head

'lua I\l:s vinejrar,
twel\'e
~Iake
Illustard
which
scorching,

two
tablespoonfuls
hot
and
has
then
BE:\"JA~ll:>:.
as

salad

pour

brine
sugar
been made

boiling
pickles.
SHOE BRIDGE.

over

mustard,
cover

and
and mix with

two
onions

if one wishes.-!\IHS.

quarts
(steamed),
sugar,
one

small
in strips),
Aristos

small

cucumbers,

two

lJuarts

(cut
('upfuls
add

four
and
sticks
ami

red peppers

three-fourths
cinnamon,

eucumbers

\"inegar
thoroughly,

over
and

night.
pour
stirrinl£

tumeric

to
Take
into
the
to pre-
to vinegar.

hot

a little
and
Add

cold
cook
tumeric

dressin~
PICKLE.-.Four
cauliflowers
stand
let
two
quarts
teaspoonful

over
vine/:"ar,
whole
tahlespoonful

one

()uarts
fine),
in same.

slIIali
two lJuarts

(cut
night

two
c!tlYes.

pounds

Smooth

tumeric

\\'M. GYDK

TEHHILL.

l'innamon

and
.
FHA:>:"
('uclllllbers,
greeu
In mornin/!
one
sUl£ar,
and one-half
four
in a Iittlc
,'ille/!ar,

two

and

quarts

small
in

Cook

tomatocs.
wash
tahlespoonful

in cold water.
whole

tahlespoon-
add

to the

pi<'kles.-l\IHS.
PICKLES.--I'are
/:"ond-sizcd
in salt
of SUl("ar,
Cook
ulltil

onions
and water.
'Il'cordin/:"

and

sliee medium-sized

for

eaeh

lJuart).

eucumhers,

peel

Soak

euculllhers

eo,'er
one

with

,'ine/!ar,

teaSI)f)( •.lf'ul of

one-Iwlf
Illixed

and
and
t(>
spiel"

Drain,
to taste,
then mix

of

lIIustard
and

tUlllcri<',
;rlass

jars.

elear,
(not
add
Thb

I!eapin/:")
to the
hot

alllolint

in a little

onc
\'ineg-ar;
lIIakl's

tcaspoonful
conk
onc

\'ineg-ar
of

the
flour,

a few lIIinutes
quart.--~IHS.

followin!!,'
one-l'i/:"htlr
lonlte!"
FUED

'MUSTARD

t\,o
hrine
t"l("ether
one

onions,
weak
Cook
l'iI1lHII'ltln,
fuls Arist"s
,d",,'e;
then

quarts
and

flour,
add

MUSTARD
(two
(,njons
over
night
... Is cupful
ill a ha/:").
ll'.,,'poonful
of

slicc
onions
t\\o-tl
(tied
One
tea,;poonful
and
put
WilEELFR.

in

MUSTARD
clIpful

onc

tllustard

one
spoonful
and
ta rd
Cut
tUlllcric.
to
thh.ken
tittlt' watl'r.-l'IHS.

a boil,

DRESSING

,;u/:"ar, o Ill' quart
onc

seed,
one-hal

PICKLE.-Twch'c
\'incg-ar,
onc
tahlt~spoonful

eU('llIllhcrs
with

f

ta hlcspoonfuls
iu pieccs,

flour, mllstard

slicc

"'1'1. GYDE.

cuelllllhers,

thrc ..

tahlespoonful
salt,
A ristos
onions,

eelery
tahlcspoonful
flou 1', one-half
pllt

one

seed,

lar/:" •. ()nion.~,
tahle-
IIIUS-
f1l1

olle
ground
ta h]espoon

1IIH1 tllmeric

all
smoothed

in a kettle

an(1 brin/!

tog-ctht'1' with

a

OLIVE

PICKLES.--Follr

'1"arts

Sll;.:'ar, one-half

('lIpflll white

te,lspoonflll

"ine!!,ar.

thl'lI1

!!Iix

a,nd let
all
:'IIHS.

llIH'
allspi('t',
and
"'ash
over
stand
to/:"ether
and
\\'~1. GYDE.

teaspoon
sliec

nil£ht.

('()\'cr

('ul'flll
half
elO\'l's.
over
Drain,
d('sirt'd.

('Il('lIlnhers,
sced,
ent'h
thcn

Illnstard
fill
pickles,

dozcn

laqrc

('lIpflll
seed,
pour

one
one-half
of
('dery
add
dash

salt;

onions,

one
olh'e
oil, one-
cinnamon
and
hoiling- water
them,
ir

0"1'1'
oli\'l~ oil

Drain
the

with

and
cold

cold water
Omit

,'inegar.

Clip
spoonfllls
fill

OLIVE
steins

CHERRIES,-Cst'
half

oft. with

in llIw-half

salt
eold water.

of
l.,n with
CEL -::RY PICKLE,-OIH'
three

IH'Plll'r,

red

sl'iSSOI'S and

la I';:-e fresh
pack
of eider

pint

Senl.-:'IIHS.

II.

I't'ck

green

eherrics
frllit
\'ineg-ar,
n.

tomatocs,

in cans.
pOllr
SA "EHY.
two

not over-ripe

with

stems

I)issoln~
the

on'r

two

clwrrit,s

on.
tahlc-
amI

tahlesponnfnl:i

cinnalllon,

th1'<'I' pints

\'ilwgar,

lar!!,c onions,

('lIpS li!!,ht

hrown

Sll/:"ar,

fOllr

tahlespoonfllis

two
six Iwads

teaspoonfuls
('c\t'ry
ER1\L\

enrry
chopped
LA:>:E

!lllwdt'r.
finc.
SOI'EH.

onc-half

Boil

all

choppcd
salt,
('UP-
to/:"cther

CRABAPPLE

SIlU"al', IIn., pint

Seal

in /:"Iass jars.--:'IIRS.
PICKLE,-~e\'.'n
vilw!!'ar,

line

pounds
teaspoonfnl

fruit,

This
t'e! pil'klt.s

a.nllunt
as pears,

makes

ahont

peaehes

and

four

qllarts.
al'l'll's.-1\1

each

steamed
of
This

nntil

cinnamon
pil'kle

ItS. CLAYTO:>:

tcntler,
ami

can

three
cl'H'es
IIsed
DEA "E.

bt'

PICKLING
onc

('ook with

,in('/:"ar,
anti

SYRUP,
h'asl'oonful

tht, dlwl.mr

'I'ak('
each
for

three

pOllnds

l'innanlOn

of
a lon;r

time.-~lnS.

of
anti

brown
('Im'cs,

Slll£ar
'Tic

to Ollt'
ill

Spiel'S

~1. I .. S~TlTH.

fin •. on"
thrt"
ful
nntil

,,,"stard,
ft'mkr.

Pllllnds
ti.'tl
fill'

in hap's.
,,11 '"
RICH
pin!
nr
a el"th

SALEM COOK BOOK

PICKLED PEACHES.-Eight

two ounces of stick cinnamon,

Let vinegar,
and boil a short

sugar,
vinegl\r.
peaches
peach in can separately
can is full.
Seal hot.
after
MRS. FRED WHEELER.

sugar and spices boil until

time

(do not

and when can is full pour
If stone jars

are used,

of

four

fruit,

pounds

pounds
of brown
two ounces of whole cloves, one Cjuart of
it forms a syrup, drop in the
each
syrup around peaches until
should be poured off

let peaches get

the liquor

too soft).

Put

they have been kept a week, boiled again and poured o\'er

the pickles.-

large green sweet peppers

PICKLED CABBAGE.-Slice

the bottom of a crock with a layer of the sliced cabhage,

thin slices of

Cover
of
the red sweet peppers
mustard
Inyers of cabbnge, peppers,
then ('on'r with cold \-inegar.
Tic a ('loth over
wecks.-~mS.

seed and celery seed.

the top and put

FRED C. "'HEELER.

white cabbage fine, using a \-er~' sharp knife.
then a layer.
a few slices of
adds to the looks; sprinkle with salt, brown 5U;:-~1r, white
Continue
the crock is nearly full.
and weight down.
two

Put a plate o\'er cabbage
in a cool placc, Hendy to use in about

Pack gently with a pot;;to masher.

snit, sugar and seed until

remo\'ed),

(seeds

CARROT MARMALADE.-One

and one-half pounds earrots.

and carrots.

two lemons,
Cut hoth
Cook
cooked eomhine, and
thick and perfedly

lemon;.

of

"'ash

and prepare

sugar.
in small pieees and remove seeds aud fihrous white ('entns
in separate
ad(L to the mixture
hlemle<l and plaee in glasses like jelly.-~IHS.

an equal amouut of sug:ar. Boil until

for eooking: hoth lcmons

hoth are thoroughly

vessels until soft,

•'''hen

PEACH AND ORANGE MARMALADE.-Fiftecn

and one orange all run through the food (:hopper,
Pllt
to one {'upful of pulp, and eook slowly for Olle hour.-~rHS

RHUBARB MARMALADE.-Put

i~ Cllt finc and h~a...e on'r

barh whkh
sized secdlpss orang:es throug:h the fOlld chopper,
raisins and hoil
\\'at<-hing: that
jelly g:lasse,.. The result

tog:ether onc hour.

BE:'\".J. SBOEBHIDGE.

six poun<ls sligar ",'er SP\'en pounds
nig"ht.

In the morning pllt

larg-e peaches
pared,
in one cupful of sugar
.. JOB:'\" H. SMITH,
rll1l-
two g'oo(1-
add one pound of seedless
IHHn, Place in
it do('s not

is a deliciolls presel'\'e.-~rHS,
large qllinc{'s g-rated,
I'lnet'

thkk.

CL.\ YTO:'\" ilEA KF..
four pounds

sug:ar, one
CI,A YTO:'\"

in eups or ~lassel;.--~InS.

ripe '1uilH'(,s, wash, peel and qWlrter

Ha\'e rendy a rich,

havc the syrup hoiling: and stir

and ('\tonr. Put

ill g:lflss eans

thCllI, then
thick syrup made from g-ranu-
in the jrround quinces:

and seal while wnrm.-CO:-\-

QUINCE HONEY.--Follr

eook until

quart water:
DEAKE.

QUINCE HON:Y.-Tnke
grind fine in food chopper.
latcd sligar and wah'r:
hoil
THIBt;TED.

Ilntil

thkk

SARATOGA JELL Y.-One

'1llart currants,

cllpful

raisins,

('hopped fm{'. Cook slowly Ilntil

one pound SIIg:nr, one orau"~('.
.1. n,

l'Iear.-:\IHS,

SARATOGA CHERRIES.-Follr
rai,.ins,

four pounds of su;rar amI

pounds of cherries
four orang-es. Cook twenty minutes.--

chopped, one pouncl

onc-half
BR.\DLEY,

of
MHS.

\\-.-.1. T\IT,

frllit.

LS{' firm tar!

APPLE JfLLY.

\1l{'flsllr{'d in this prnportion

tnke Ollt the had spots nnd cut
don.> drain in It

and cook,
squ('Pzing:. To cneh eupflll of juke

intn
jell:-
small pi('{'('s, ncarly ('ov('r with water
('upful of
hag- without
iu a tin dish in a hot oven with
su;rar
juice thirty minutes keepin;.r the selllll oiL
the clopr open ancl ~;tir often.
:\s
Try hy runninjr oR' a hig' spoon,
soon flS the timc is up draw from th{' front of sto\'e and add hot SIlg:ar, stirring'
wcll.
Haye jelly g-Iasse,. dropped
in cold ....nttol' nnd fill '1l1iekly. Let stand three days then eo\'('r with paraft'in,
-~IIS;-; CARHIE FOSSETT,

Boil
it will sUlfg:est jt-lly hefore the time is lip.

'''hen
allow thrt~c-fourths

I3rinl! to the front n;.rain for

two minutes,

nml put

it

SAL"£M COOK BOOK

97

peppers,
ture
glass
white
onr

CABBAGE

chopped
gallon

of

one-fourth

one
jars with mixture.
sugar,
ca\lbage
the
CUCUMBER
lIlustard.
drop
he ndded

SALAD.-Two
one

Hne,

boiling

large

heads

cabbage,
these

:\lix

stand

twenty-four

cupful
water;

salt.
let

Take

two

quarts

pound white mustard
hot.

Seal

boiling
PICKLES.-One
Put

this mixturc

at once.-MRS.
gallon
in a crock.

vinegar,

of good
seed;

and

shredded
pour
hours;
vinegar.

Hne.
over
drain
two

come

cider
let
to a boil
HEXR Y '\'HITTA
one
After

cupful
c\ll'llInbers

salt.

in solution,

11t any
in vinep:ar,

plate

place
tillle.
seasoued

over
If sweet

them to keep
pickles
with mixed

are
spices

them down.
scald

desired.

and

sugar

two
red
the mix-
fill

and
pounds
pour

and

KER.

one
cupful
are washed
Cucum-
some
to taste.-

of

(one
simmer
Itallon
brown
cold
then

quart
the

slllall

head

onions.
soft
nip:ht.

part;

eaulifto\l'er.
head
one

chop

all
cover

Drain.

t\l'O <luarts
four

celery.
fine
with weak

and

green
ripe

tomatoes,
cucumbers.

soak

in brine

\'inegar.

one-fourth

a paste

Coyer with

of one-half
nwrlc
one pound
poun<l dry mustard.
with
in).("rcdients
top:cther
the
Stir
dne;.r:rr
till
,,'hen
?lIUXX.
in l'ans.-;\IHS

it boils.
.• 10BX

dry

a little
slllooth.

I!allon
:llH1 llried
CIL\XE

PICKL'::S.-Seant
dneg-ar,
one
c1rop
..

in solution

cupful

!enl

teaspoonful

\l'hite mustard
with

('o\'er

allli

of

sac-
seed.
horse-

of

\'ine;.:ar

add one cupful

each

one gallon
11Iso

a

few roots

in soilltion.-MHS.

;rallon

olle-ha,f
0\'1'1'

",atl'f'

CHAS.
vine;.:ar,

of
salt,
Cllpflll
ni;.:ht, wipe

of horseradish.
RYDEH.
one
one-half
and
dry

pllt

cupflll

cupful

of

ground
mustard.

in dne;.:ar.-

of
and

\rash

PICKLES.-Soak
of
('Ollie to a hoil:
seal.

\'inep:ar

:\lore

fresh CII('ulllhers
one-half

add

in hot
('lIpflll

pack

cuclllllhers

su;.:ar

can

he

added

PICKLES.-Onc

hOllrs

drain
tells'poonflll
let COIIIl' to a hoil.

OIl!'

lJllart

and
cclery

add

sli<'ed
one
seed,

add

olll'-fourth

salt

II/HI water
spices
pour

mixed
in callS,

if desired.-;\IRS.

one-
and
\'ine-

l'III'lIl11hers;
cllpflll
two
teaspoonflll

whitc
ouions.

sprinkle
sligar.
sliced.

alurn.-

dried
lIlay
cuenmbers

ground
and
bers
these
MUS .. IOHX
DUTCH
sm:1I1 cnhhnp:e.
cucmuhers:
,alt

one
Pare
cupful
slO\d~'
vinc;,wl".
SUg-'H. one
vineg-ar
m1d H.)!ctahle._.
SOLUTION

s0ft.
ol1e-h,lIf
ounce
ndd

of
until

,nd

charin,
A Her
radish

one

cupful

pickle~
!c'\\'es.-;\IRS.

CUCUMB'?R
s:.;'::Jr
CHI
cl!"ll!,d,cl's,

,.alt.
drain

.\SPLIK.
SALAD.-One
one
remo\'e

t,> I!allon)ol"er

flollr,

Ilot mu~"y.

but
l'upful
tumeri('.
the
~;l
stir well.
FOR CUCUMBER

other'
Seal

;\Iix

salt.

one

.1re washed

FHi\XK

P!CKLES.-To

;.rrotlnd
then

lIIustartl,
drop

\. F.

('lIpflll
in salt

..BER PICKLES.-Olw
CUCU,\
one
su;.:a(',
hOI'.":n:dj~h.
SOllk ('II('lIl11hl'rs
an(l
;\IHS.
\.
CUCUMBER
'1'"
!loill.
"lIpful
hoilin).!'

hlllf
one-half
p:ar
W. P. L.\:\"E.

one C]lIart
let
slI;.:a1';
ami

\X .\'1''1'.\.

""er

hot

:md

SLICED
salt
fCH,'p"onful
I' all with

\\'ith
ooc
Con
;\lHS. EH;\I.\ L.\XE SOPER.

CUCUMBER
stancl
let
!!IlIst:frd.

\ illl';.:ar.

three

In the
a two-quart

lllorninj!

draill,

e,!n take

I'll I'fll 1 or

tablespoonflll

lI10re of
of

lI1iXf'll

,lOll:\"
S\V':E:T

1I. S;\IITlI.
CUCUMBER

ni.Lrht.
For
one,half
one
l\IHS.

worth
put

CRISP

CUCUMBER

PICKLES.-l'lIt

pour
0111' alld
su;!ar, nil" rOllndinl!

sealding- water
olle-half
pints

c'lIelllllbers
o\'er
of

in
thelll.
\'illC'/!llI'

a weak
then
(not

teaslJOonfll1

of ground

pkes.

Ileat.

add

pi('kles.

then

ean

hrine

drain
too

o\'er
again.
strong),
lIIustard,
sea\.-

lllHI

'. eeharin

powlIer

to :: !!alloll

;.rl1o(l cider

dne;.:ar.

PICKLES.-

Olle

I'upflll

('oal's<,

salt
\"ash

:lIId fh'e
('II('ll!lIhers

('ents'
and

in pro'par,lkn.
INDIA
=AST
fOllr
ollnccs:
0 'nce,:

salt,
fOllr
slll,.11 CIl('Ulllbl'rs. wash
tl:,'y "r"
1''' .dy to ,,5('.

cayenne.

Heady

for

1I .•e in a week.-COXTHIBUTED.

one

;.:a!lon; Cllrry

PICKLES.-"inc!!ar,
II1l1stllrd,

fOllr Ollnel'S;
OUIll'f';
the mixtllre

ill

;.rin,lrl'r,
tllllleril'

and

onf'-eig-hth
'IlH1 pllt
,;\lll~. HEX.'

\.\IIX SIIOEBHIDGE.

powder.
OUl1('e5:
two
for

two ollnces;
lIIustard
seed,
ounces.
Take
a week, when

st'uHl

three
powder.
let

98

SALEM COOK BOOK

peck of cucumhers,

one gallon

of dnegar,

CUCUMBER

PICKLES.-One

of hrown

onc cupful
soh"Cd in a little
keep

some

tilile

sng'ar,

dnegar.

in an open

one cupful
Stir well

of salt
put
and
crock.-~lRS.
PICKLES.-Two

to cover
them to rinse

and let
off

for
SWEET
put

CUCUMBER
in enough water
over
in \"ineA"ar

and splash water
scald

just

and

drain

and put

pickles

in warm cans.

sugar,

a piece

of alum the
hot

o\'{~r pickles

Pour

(one-third

Add
sizc of a small
and

pickles;
lander
a kettle
then
brown
to taste.

FRAXK
cupfuls
stand
the
water

and one cupful

on the

of mustard.
cold.

dis-
'Viii

cucumber~
CRAXE.
of
three

da~'s.

salt

!o one

hundred

salt

and let drain.

and

two-thirds

to the
hickory

vinegar
nut

one

and mixed

Put

in eol-
Put
in

\'inegar),
cupful

of
spices

cup

CUCUMBERS
cup of
one-half
of white mustard
onc
or more
pare.)
salt
and drain.
add oli\'e oil;
Seal;

keep

let

Cover with

WITH OLIVE OIL.-Onc

salt,

six mediulII

sizcd onions,

tenspoonful

seal..--~IRS. WM. Tl\lT.
of slllaIl,
and
one

gallon
sliced,

of celery

seed,

one

one

seed,
of vinegar.

salt

the
jrlass

jars

and

Fill
it settle

\rash
let

the
stand

cm'umhcrs
two and

and
one-half

in layers

of cl1('lIlnbers,

onions

throutrh

the cucumhers

then

fill

one-half
cup

sliced cucumbers,
ounces
oil,
not
off
then
the jars with \'inctrar.

of oli\'e
(do
thin
\\':1sh

and seeds.

hou;'s.

slice

in cool,dry

place.--2\IRS.

pound

PEAR.-Eitrht

one-half
of crystallized
in some
of
and ginp;er
and pulp

Jlounds

FRED WHEELER.
of
of prl'sen'ed
g-inp;er root.

(pear),
root
lemons

fruit
g-inger
Four
the
slowly

the
root

rind.

Chip

and hoil

fruit
and
one hour;

gin;rer-root

chip lelllons

to pears

and boil

slowly

one hour

lon~er.

eip;ht pounds

(in jar,,)
peeled.

of

and boiled
quitI'

light
or Can use the
until
fine,
in small
Can while

GINGER
sugar,
amount
grate
sugar
add juice

brown
same
tender,
add the
bits,
hot.-2\fRS.

the
oran;:cs
top;ether

FRENCH
juicl'
as

peeled
until
JAM.-One

for

it

FRED WHEELER.

PRESERVES.--Scald

jelly ..
ami ClIt
jellks.
pouno
Cook

\,1<1 to the
in slIIall
Can he put
fruit,
from one

"'H'-half

white).

(crystal
from spoon.
slice other
cxtraet
slowly
wny
that
st erilized

'\'ash,

"nd
fruit
juke.

pan'
Place
frnit
thick ..
tested.

fruits.
some of
and
cook
jellies
g-lass n nd senl

the
till
llrc

like

Iam may
Stir
.klly.

fin
juil'e

quarts
rh-~ ponnds
rind

of

of cnrrants,

and

of seeded
of

squeeze
and
two
Boil
IRYIXG H.\:\iILTON,

raisins
them.

out
silt
all

in tlllnblers.--:\IHS.

piel'es with

to two

pound

of
hours
if necessary.

core
in layers with

sug-ar. one-fourth
fruit
hcrril's

:llash

until

or

pound Karo
heavily

drops
and

"urran
ton;..r enough

and stand
1£ dry a cup of water may

sug-"r

he added.

he tested
to

frequently

on a cold
pn~\'ent

plate

hllrnin.2".

in the
Turn

to
Hea~
samc
into

PINEAPPLE
pineapple

AND STRAWBERRY

(~hopped fine. one pint
then

it boil a few minuh's

fast.

noil

and

stir

quite

sugar.
add pin"applt',
until

often

JAM.-One
add about

pint
strawherries.
one ""pful watn

cook until
it mpes,

tcmlt'r
Do unt

one
to the
add
prepare

tlu'n

lJuart

one
TWO,
threc
then put

at a ti 11I1'.-2\1 RS. CLA )''1'0:-: DEA ],:'-'.

THREE
l~upfuls SUjrar.

CONSERV::.-One

Cook the pineapplt:

('upful

twcnty

Illirltltl's.

in till' strawherries
any

~;':nl<' as

as they e!o not want
jar"

}lresern~ ..-:\IR:-i.

or

pinenpple,

two
ane! SUI!"r tng-dhcr

('upfuls
ahout
tn cook to l'il'ees,
CL\ ),TO~

pint
SUjrar.
let
strawherries
than
more
ONE,
strawherries,
tl'n minutes,
Cook
DE.U,E.

CURRANT

pounds
chopped.
lIIeats.-:\IRS.

of sug-ar,

Boil

ahollt
n, B.

CONSERVE.--Two
rine! of

two ornn;.:cs.

}lllunds
hoil and chop

of

('nrrants.

two

and

fin('; onl' pound

of

on('.half

hour,

pllt

in jclly

('liPS and s('al.

Xice

onl'.half
raisirn,
for
('old

WATERMELON

CONSERVE.--One-half

of

a larp;e melon.

insh]e.
1II(')on n/l()
mf'lon Ann cook

let

Six 1"lIIons, cook lemons.

.stant! O\'crnig-ht,

IIntil

It

rind and all; cut up and pour
then
sug-'lJ'
thiekens.-MRS.

two cnpfuls
CllAHLES

take

COLDHI'~:-;.

cut

out

the
into the water-
tn t1Jrc,' of
the

SALEM COOK BOOK

99

two large

peck green pears,

two ounces green ginger

PEAR CONSERYE.-One-fourth
sugar,
and core one-fourth

four pounds
Peel, quarter

through food chopper.

three
lelllons,
cupful water.
ping same in cold water as prepared
and put
the grated
frolll
Comhine all with four pOllnds jrramdatcd
thrce
tweh-e jelly glasses.-COi\"TRIllUTED.

rind (the yellow only) of

lelllons, and cook for

jrreen ging-er root and cut
sugar,

oranges,
root, one-fourth
peek hard, green pears, drop-
dark. Drain
cupful of water
the gray coating
three lelllnn~.
in food chopper.
III'
thc juicc of t'I'O oran;::es and
hours.
fill

in nne-fourth
Scrape
the root

This quantity will

two and onc-half

two ollnees of

to prevent

Cnok till

in order

turning

tender

pounds
Cook until

PLUM CONSERYE.-Five

seeded raisins

(chopped),

pounds alum (pitted),

two
four oranges .. Tuice and rind chopped fine.

five pounds

sugar,

raisins,
in sack. Mix ingredients

four oranges

PLUM CONSERYE.--One-half

blue phlms,

(juice and rind),

thick.-l\JHS. W. I-I. TOUSEY.
seeded
peck
the pounds sugar, one pound coffee put
H. C. DEi\"NIS.
sugar, one
two oranges.
the
('ook the grape pulp to remove seeds; add the grape skins and
rinds),
thick.-.'IIRS .

twenty-fil'e minutes.-l\IRS.
pounds of grapes,
the

to the pulp and cook fifteen minutes.
to other mixture

Chop oranges
and simmer until

and oranges

two pounds

and grape

(omitting

and boil

GRAPE CONSERYL.-Three

through

pounds

raisins

skins

two

Put

pound
raisins,
fnod chopper;
raisins
then add sugar
•JOBi\" ASPLIi\".

GRAPE CONSERYE.-Five

pounds grapes,

five pounds sugar,

three

oranges.

Seed the grapes,

add the other

ingredients

two pounds
and boil

thick; sealns
SPICED CURRANTS OR HUCKLEBERRIES.-Three

CHAS. RYDER.

jelly.-.'IIRS.

the pounds
pint dnelIar.
this recipe.-l\1HS.

ripe ('llrr:lIlts, one tnblespoonful
Boil one hour. Huckleberries

CI..\ YTON DEAKE.

pounds white sugar,
e:t(~hof cinnamon and elo"es, one
are ,'ery nice indeed spiced after

raisins,
until

SPICED FRUIT.--Seven
three tahlespoonfnls

J(ar,
HOY WATmDIAN.

APPLE, QUINCE,

<lIIe-half pound SUjrar, one-fourth
('(Hlk three-fourth
throulrh a coarse
$piees to taste.

to one hour.
strairll'r.

SPICED GRAPES.
1,111'0

SUlrar, one pound
(tied in hago).
relllOved br pressing through
('ook till

thick.

"'ash

fmit

TOMATO RELISH.

-One

pounds

fruit,

four pounds

sugar,

llIW pint vine-

each of cinnamon and cloves. Boil one hour.-l\IRS.

PEACH AND PLUM BUTTER.-One

ponnd

pound Karo «Tystal white), water

Cover fruit with wnter and cook till soft.

Add SUjr<lrand Karo and cook till

thick,

fruit,
to covcr,
Rub
adding

pounds

-Scven
«('T~'stal white),

fruit, one cup vinegar,

thrce pounds
and cloves
and reUHH'e skins. Cook pulp till seeds may he
inc!udinj!' skins, and

cinnamon

tog-ether,

strainer.

Put all

ounces

three

peek green tomatoes,

and boil; while boiling add four

two small heads cabbag'e,
Chop each of these fine; mix
salt and let stand over night, Drain
table-
g'round mustnrd, wet
two cupfuls white sugar,
IZ'rated

eeler~' seed and two cupfuls

two tnblespoonfuls

cornstarch,

of Kin;:sford's

place in a kettle

tweh'e green peppers.

twelve Inrge white onion",
the tOl\lllto and ('ahhajrt> with one cupful
throuj!h a ('olander;
spoonfuls
with a little vineg'ar,
two tahlespoonfuls
horse radish.-.'IIHS.

two cupfuls white mustard seed,
tUIll' dc, one ounce
II. C', DEl'NIS.
RIPE TOMATO RELISH.-Three
uilll'
larj!" onions,
three red peppers,
salt and It't stand m'er nill'ht. Drain,
pounds brown SHlrar, "I'" cupful white
MilS.

\\'.'11. GYDE.

hunches celery, one ]leek ripe tomatoes,
:\Iix with ont'-hlllf cupful
two

chop all fine.
then add four cupfuls cold vine'!ar,

lIlustard see/I, cinnallJon nnt! cloves.-

100

SALEM COOK BOOK

Fruit

Appricots
Sour Apples
Crab Apples
lllackberries
Gooseberries
Raspberries
Huckleberries
Strawberries
Cherries
Currants
Wild Grapes
Sour Pears
Bartlett
Peaches
Plums
Peaches
Pineapples
Quinces
Rhubarb
Tomatoes

(whole)

Pears
(in hah'es)

(whole)

(sliced)

Table

for Canning Fruit
Quantity

of

_
_
_
_
_
_
_
_
_
_
_
_
_
_
_
_
_
_
_
_

sugar per quart
2
teacupfuls
1% teacupfuls
2
teacupfuls
1% teacupfuls
teacupfuls
2
teacupful
teacupful
2
tencupfuls
1% teacupfuls
teacupfuls
2
teacupfuls
2
teacupfuls
2
teacupfuls
I1j2
teacupfuls
2
2
teacupfuls
teacupful
1
1'/2 teacupfuls
teacupfuls
3
3
teacupfuls
o
tea('IIJI~ul

Time for
boiling fruit
10 minutes-
10 minutes.
25 minutes
6 minutes.
8 minutes'
6 minutes
5 minute5
8 minutes
5 minutes
6 minutes
H1 minutes
30 minutes
20 minutes
8 minute,
10 mniutes
15 minut~,
15 mirlllt
..s
:30 minutes
1(l minute-
~O lninllte;.;
(:hop and drain
three head.;
(one-half
thor-
in large mouth bottles or cans. Do not cook.-:'IIRS. CL,\ YTO:\"

\"inq.rar, one cupful

peck tomatoes,

:'Ilix to/!ethcr

too ripe,

cupful

nol

TOMATO RELISH.-One

over night. Chop four large green peppers, nine /!(,ocl-sil.edonions,
celery fine, one-half
pound) whitc mustard
oughly and put
DI~AKE.

two pounds brown sugar.

four cupfuls

seed,

salt,

COLD TOMATO RELISH.-One

peck ripe tlllllillocs,

two cupfuls chopped celery, six medium-sized onions,
ounces white mustard
them in a hag to drain (H'er night, squeeze tomatoes
all
WATERS.

seed, scant one-half

cupful

together hut do not cook. Can it or kccp in open eroek.-MHS.

fivc cupfuls dnegar,
salt.
tomatocs,

lhrec green peppers,.
t\l'''
put
and \'cgctables Hne; mix
:'IIE!.\"I:\"

Peel

let

salt,

COLD TOMATO RELISH.-One
cupful

stand over night.

half
bunches celery, six onions, and one green pepper
onion anll pepper
three cupfuls brown sugar,
seed, onc-half cupful ground horsc radish, onc quart
-MRS. CHAS. RYDElL

finc;

In morning

(scell removcd).

drain,

fine, onc-
then add tllrcc
Chop cclery.
two ounccs white Illustard
\'incgar. Mix thoroughly_

peck of ripe tomatoes choppcll

COLD MEAT RELISH.-One

threc g-rcen peppers,
eig-ht onions, one-half cupful of salt, one alll] onc-ha)f cupfuls of hrown sU.l!ar,
one and onc-half
IlJllslal'l1 seed.
two teaspoonfuls of hlaek pepper, and one quart of duc!!a r. Drllw out all the
juke while chopping,
:lIYHO:\"
ATCHlSO:\".

cupfuls of horse radish,

pcck of ripc tomatoes,

ten ccnts' worth or

a eolauller.-;I1IlS.

hut do not pul

through

CUCUMBER RELISH.-Eight

largc grccn ('\u'umhcrs,

celery all choppcd and mixcd together,

six lar!!e onion-,
sprinkle with onc-fourth

two heads
cupful

salt and let stand o\'cr night.

PIE PLANT RELISH.-Two

howls pie-plant

(eut

filW),

two howls SU:~':lr,

two oranges, one lemon. Hemo\'e seeds from lemon anel orange. cut
in small pieces, cook all together with just enough water
Cook unlil peeling is tender.-:\IRS. W. H. TOl'SEY.

the fruit
to keep from hurning.

SALEM COOK BOOK

101

two
spoonful

DRESSING.-Two
tahlespoonfuls

tlllllerk
CUCUMBE~

(:upfuls

sUlrar, one pint
tablespoonfuls

mustard,
and white
RELISH.-Tweh'e

two
pepper.-:\IHS.

large

\'inegar,

Aristos
CLAHEXCE
cucumbers

cupful water,
one-half
tea-

one-half
flour
TOU'SEY.

(pee]ed

and
peppers,

seeded),
red
one
a
cans
or

half

Fill

large mllons,
(not

celery,
in one cupful
in a bal!,
ounces
full and fill up with ('old \'inegar.

of
two heads
too fine).
Stir
then add three

Ihe

of salt

and let

stand

of white mustard

seed.

Seal.

Heady

to use in three

I1lrlre green

S. S.

RELISH.-Twel\'e

large

cucumbers,

one 'Iuart

cabbage,
stand

and let

put
o\'er

through
night.

two-thirds

cupful mustard

of

salt
SUl!ar,

onions,

six large

six
food chopper, mix with three
Drain.
Co\'er with \'inegar
seed,

and clo\'es:

cinnamon

drain

Chop

twelve
JJepper.
day,
two-thirds
four weeks.-~IRS.
CUCUMBER

tomatoes,

green
tablespoonfu]s
'Hid two cupfuls
Cook.

Jled cabhage,
suit

taste.--MRS.
SUNSHINE

Chop
one
(iYDE.

pounds
four
,,,,mon,
onc-half

~IRS. W~1. GYDE.

BEI::T RELISH.-One
one quart

gallon

cooked

grated

horse

chopped
add

radish,

beets,
sugar,

one-half
salt

gallon

and \'inegar

chop-
to

,JOHX ASPLIX.

RELISH.--Three
cut

and each quarter

I!flOd \'ine:rar,

<)uartered,
fu]
raisins,
Put
in the
"dds mlH'h to this
IlEA KK

the spices

fruit.

one
one teaspoonful
in little
Let cook twenty-fi\'e

larl!e
ground
bags.

relish.

pounds

in three

orange,

chop

cinnamon,
I.et dnegar

minutes.

Put

in (:ups or

RELISH.-Hem()\'e
(chopped
onions
fi\'e minutes.

seeds

fine).

and let stand

salt and one and one-half

PEPPER
six peeled

"dd
water
spoonfuls
and let hoil
CHILI

Drain
cupfuls
Store
in glass
ripe tomatoes,

twenty miutes.
SAUCE.-Thirty

fine. One cupful
each
teaspoonful

sugar,
of

I!round

three

cupfuls
cinnamon

crab apples,
Three
rind

parts.
the
one-half
and sugar

teaspoonful

not

sugar,

too line,

not pared but cored and
one cup-
pounds
pound
clo\'es.
then put
nut meats
CLA YTO~

one
ground

tb a boil,

of broken

come

One cupful
jelly

glasses.-:\IRS.

fmm six red and
in a saucepan,

Put
and add one cupful

of

\'inegar.

Bring

six green
peppers
co\'er with boiling
two table-
to boiling point

sugar,

jars.-~IRS.
six large
vinegar,
and

ROY ". ATER~IAN.

onions,
three

one green pepper.
salt,
'V~1.

tablespoonfuls
Cook.-~IRS.

do\'es.

CHILI

SAUCE.-l'eel

hrown sugar,

rt'd peppers

clo\'es
hours.

four quarts
line),
two grated

(chopped
and ginger,
If not sweet enough

one hushel
onions
one ounce

tomatoes,
(chopped

add
fine),
of allspice,

nutmegs,

one cupful

add more sugar.-~1RS.

SAUCE.-Thirty-six

CHILI
I!reen pepper,

one
teaspoonful
•1. II. BR,\DI.EY.

cinnamon,

salt

ripe
one
one teaspoonful

to taste,

tomatoes,
and
('lo\'es.

six onions,
cupfuls

one-half

one pint

six bunches
one ounce

celery

\'inegar,

three
and
each of cin-
salt;
and
A. F. VAX ATT1\.
\'inegar,
one cupful
one

brown

sugar,

three

boil

Cook slowly until

thick.-~IRS

.

CHILI
teaspoonfuls

SAUCE.-Eighteen
one

teaspoonful
two
on" ,'upful
one and one-half
,Iowl\'.-~IHS. GLEX WH/'l'TAKEH.

of sugar,

salt,

ripe

BRIGHT

RED TOMATO CATSUP.-Stew

verv soft,
('lIpfll]s

until
two
enoul!h
<Jtosi:'ed.-:\IHS.

eayenne

then

run

them through

sligar,

one
pepper

tablespoonful
to give
G. S. H.\HT:\IAX.

a spicy

GRAPE

CATSUP.-Five

pounds

of

tomatoes,

two onions,

c1o\'es, one

teaspoonful

cupfuls

of vinegar.

two Irreen peppers,
of cillllllmon,
Chop, mix and hoil

salt,

a sieve,
one
tllste.

one. peck of good ripe tomatoes
add one qUllrt A'ood \'inel!ar.
set'd and
tllblespoonful
Boil until
consi~tency

celery
the

of

t\\'o cupfnls

of vinegar,
eaeh of do\'es,

Boil until Ulick liS ordinary

ripe grapes,
two teaspoonfuls
pepper,

cinnalllon
e"tsllp

two and one-half

Jlounds
of saIt,
of
and allspice,
II pinch
and hottle while hot.

two blades

one tahlespoonful

of hl'o\\'n SIII!"r.
"",,'e.
01 ('avenne
pepp,'r.
(;0"'" with fish.--~J

itS. Fit ED "'HEELER

.

•

lO:?

SALEM COOK BOOK

onions.
spoonful
Cook

CHILI

SAUCE.-Six

two pounds

cayenne

sugar.
pepper,

pounds
one quart
two teaspoonfuls

tomatoes.
vinegar.

three
two tablespoonfuls

pounds

apples.

cinnamon.

one

teaspoonful

six

lar/l'~
salt, one tea-
elo\'es.

two honrs,-MRS.

HERSCHEL

MU!\X,

LARGE GREEN CUCUMBER CATSUP.-Pare

In the morninj£ add salt, pepper. white mustard

larj£e

cucumbers,

j£wte
seed and

and dl'ain o\'er nij£ht.
vinegar
to taste.-i\IRS.

CHILI SAUCE.-Eighteen
(remo\'e
teaspoonful

seeds),

each

and onions,

pers
one
peppers

CLA YTOX DEAKE.
ripe tomatoes,
coffee
sugar,

one cupful

of
boil

cinnamon
thoroughly

CHILl SAUCE WITH APPLSS.-Six
one quart
of cinnamon,

two tablespoonfuls

two pounds

of sugar.

two larj£e onions.
one and one-half

teaspoonfuls

two

cloves,

and
and bottle.-COXTRIBUTl.:n.
of tomatoes.
six onions,

pounds
of vinegar,

two j£reen pep-
vinej£ar,
cupfuls
Chop

salt.

ponnds

three
two tablespoon-

of

one teaspoonful

of eloves,

one small

of cayenne

pepper.

TOMATO CATSUP.-To

of vinegar,
teaspoonful

one-half
of

cayenne

:\lRS. WM. TAIT.
juice,
sugar,

quarts
of
of brown

three
cupful

pepper

and

cook.--JIRS.

strained,

being-

nfter
one tablespoonful
GLE"

add
of salt.
WI-IIT-

apples,
fuls
salt,
teaspoonful

one cupful
one-third
TAKER.

SHIRLEY SAUCE.-Twenty-four

rel ..oved),
(seeds
cider
of
cupfuls
salt.
Boil
two hours
BRIDGE.

four
vinegar,

large

onions.

large
Chop

ripe
onions

tomatoes.

and

six large
Hne.
tahlespoonflll

peppers
add six

peppers
large

two

cupfuls

b'own

SUlrar. one

and seal.-MRS.

CHAS. COLOR EX. ~IHS. BE!\.J. SHOE-

SHIRLEY SAUCE.-Chop

Hne twenty-four

and
su;rar

large

four
and one large

onions,

add

tablespoonI'll

six cupfnls
I of salt.

(,trj£e ripe tomatllcs,
two

of vinegar,
Let hoil

two hours

two Irrccn
(:upfuls
of
and seal.

peppers,
brown
-MRS,

GI.EX WHITTAKER.
CELERY SAUCE.-Fifteen

heads
salt.
and

and

three

of celery,
eig-ht
one-half
HARJIOX
SPICED RIPE TOMATO~S.-Four

tablespoonfuls
hours.-JIRS.

one-half
sligar.
of

larj£e tomatlles,
of
tomatoes

cllpfllls
Chop

\"inegar,

lh'c onions.

one pepper.
two tahlespooufuls

separatl'ly

and

four
of
hoil one

GALE.

one pint
Pour

vinegar.

boilinj£ water

over

tomatoes

and

pounds
one Ollnce doves

tomatoes,

ripe
(\'.hole).

and hoil syrnp

Can as usual.

and ('ook until

ingredients
till
retllrn
"iee with eold

thick.

tomatoes
beef

rnast

tomatoes

to syrup
nr other

SHOEBRIDGE.

pcP). put
arc tender,

two
one OUIl('~

pounds
dnna-
into
porcelain
then skim out
tn hoilinl!"

and hrinA'
cold ml'ats.-i\lBS,

CHOWDER.-One-half
tomatoes

sprinkle

hushell'f

a little

salt.

0\'1'1' nil!"ht. Chop

three
of sUlmr, one-fourth

eahhal!es
pound

j£n'~'n tomatoes.
One-half

peek
\"(~ry line,

of white

IIl11e'e,p:recn peppers
after

tOlllatoes

the

a nd red peppers,
stanclinp:

a day or

H.\nHY ATCHISOX.

onions
then
nlllstnrc\,

dlOpped Hne,
soak.,c\
add the
one-follrth

To a layer
lIml
amI
pOll wI of
I'nC'k in a ja I' ane! c'on'r
two with
sprinkled

in salt
\"inl'p:ar

salt

sUlrar.

(stick).

brown
mon
kettle with other
tomntoes
point.
BE/I:.JAJIlX

of
water
one pound
hlaek
c1osl'ly.
Press
on thelll.-~IRS.

pepper.

SALEM COOK BOOK

103

- CANDY-

Rules

for Candymaking

to remain

on sides of saueepa n.

I..)
3,
4.

Ii,~
H.

I,

is dissol\'ed.

after

sugar

syrnp

:\,cyer
:\' c,'er
no not
Stir
~Iake
Ha\'e
If sugar
The
hest

,;tir
allow crystals
llIo,'e or shake
constantly
one day, mal,e
in readiness
re-boil
nnd

fondant
fondant
e\'erything
grains,
granulated

sugar

the pan while
while melting

or
it
into candy
before
use

for
hoiling

for

s~'rup

is hoilinl!' or

it will make
the next.

it may ;?rain.
syrup.
a clear

beginning.

old-fashioned

and

confedioners,

l"ream call(!\'
XXXX'

for

gniins,

~'ou IUl\'e boiled

in a cold dry place-not

too lonl!': add water

a refrigerator.

and hoil a!?ain.

kneading.

If fondant
Cool

!l.
!fl.
MOLASSES

fondant

MARSHMALLOWS.-Four

cupfuls

of

"I/!"ar,

two

cupfuls

I!'ranlllat~d
untl]

of

and wat('r

p(lcku~e
sugar
gelatine
bellt
,'ery
thinl\'
IInd ('m'er
JACOB eR \.\"1-:.

IIntil

in tire warm wllter
Turn

lig-ht.
on'r

g-ela.tine,
it WIll hlllr
a~d
IIItll
tire top with

!ifteen

ta~)I~spoonfuls.

of w:Hm water.

as for 1('IIl:! l:nd stir until
add ~o ~he su.g-ar a spo~)nful

nellrly
at

till

/I

sup:ur.

In w]Ill'h pllh'erJ7.ed

sug-ar

Cut

in squares

when

of water,

Boil,

one
the
Soak
coo~.
a .tulle
and
spread
('001.-:\1 ns,

IS

teaspoonfnl
\Intil
cri~p.
SEA FOAM CANDY.-Three

eaeh
eool,

T AFFY.-One
of
,'ineg-ar
and pull until white.--l\IISS

,'anilla,

eupful

and

of

cupfuls

of

one

tahlespoonful

water.
hard
!lnd one teaspoonful

hall when tested

of

,'inegar.
in cold water,
\'anilla.-l\IISS

of
squares
it
thickens
teaspoonful

FUDGE.-Two

until
e!=g and onl'

Boil mixture
small
a tin .
rlluch nicer,--:\IHS,
"'hen makin!?

.\"ut

Illeats ma"

DO:\"
fudg-e,

into the tin to cool:

it
!lnd crcam\'

as ean he.-H.
KARO FUDGE.,-Two

of chocolate,
in watcr:
of nlllilla.
inst
:\"OHTO~ ..
in a half
stir
they
llIelt

he addcd

D.
squllres

.&,old IIIilk.
spoonfuls
gredients
makes
boiling,)
pour

two cupfuls
hutter,
except

granulated
one tenspoonful
\'nnilla.

Cook slowly,

a soft

ball
Relllo,'e

in cold water
from fire,

Ilt on"e

into buttered

add "'Inilla
l\lark

pan.

(rel]uircs

FUDG:::.--Three

of milk,
of any kind desired.-l\IISS

three

CREAM CANDY.-Tlrree

cupfu]s
tahkspoonfuls

llIolasses,
and

a small

two cupfuls

of

sugar,

piece

of butter.

one
Boil

HUTH HE:\'WICK.
sugnr,
light

hrown

Boil without

until
in the beaten whites

stirring

then stir

COHA HE:\'WICK.

two cupfuls

one
thl'n nlld a piece of hutter

sngar,

Beat

hefore

it
it

to a cream nnd pour
is creamed,

as

of
one cupfnl
forllls
a
two eggs

it
of

cupful milk.
the size of a
into
it

the,' make

out

ponnd
immediately

of marshlllallows
and make

the candy

before

turnin!!:
as smooth

"f Baker's

su/,"ar, one-third
nlnilla.

Grate

chocolate,
cupful

one-half
of Karo,

the

chocolate

stirring

about
and heat

Ih'e
until
in sl]uares when

ol1('e in a while.
llIinutes
it beg-ins
nearly
su:;rar, one-half
of
one

co('oa,

of

Hl'TI-I HE:\"WICK.

pounds

II'ranulated

cupful
of
two table-
in-
it

and add all
until
Cook
actually
after
to I!'ranulate.

co]d,
cupful
teaspoonful

of but-
of

sUII'ar, one
it will

pint
forlll
to put

one and one-half

]lints

sweet

('ream,

('(wk until

cool

]lllrtly

~Iakl's

se"l'ra]

and

stir.
pounds.-lIIISS

CREAM CANDY.-One
of <'ream,

('upful
a soft ball

,U/,"lIr. nne
form,

it

HII.DRETH

('upful

of maple

WHEEl.ER.
syru]l,
of g-ranulated
('001 stir

('upfu]
Let

one
sug-ar.
and make

of
it
into

two l'upfuls

in cold water

and when

Put

in nut meats wlren

ready

BUTTER

SCOTCH.-Two

two tahlespoonful,

('upfuls

wllter,

butter

g-rllllulated
,ize of all eg/!"o Cook until

sligar,

two

tablespoonfuls

it cracks

CHOCOLATE
one

eupfnl

and nuts

DIVINITY

,yrup,

drip
in water,

ter,
,'anilla.

Golden
II ball
into

pan~.
MAPLE

brown
boil until
forms,-I.,

,'ineg-llr.
in water.

:-'.

SALEMCCOK

BOOK

FRENCH
tartar.

CREAM CANDY.-'I''''d
Allow the mixture

a hair"

"spin
hl1l1 easily worked

('arefllll~'

a fOl"k wilJ
forlll
a soft

Cre:llll
frolll
will
plm'e
bottolll
heat
of
the
e;'C,;m ,;s ... ,n he handled
for/II
(,Ilndit's.
Color
~IHS, ROY '1"

the S:;I1('(>.pan,

Fla\'or.
ItIULI..

\':ithod

of

siIakinv

ellpful,

':;;"11",

to

I:oil withollt
or n :-nunll ql!nn~ity

stirring'
dropped

\...ith

the

;:nel wht'n

fingers,

Then
fin!!'e)'.> clln

the

the
syrllp
and work
lell\'e
01'

to 11 eream.
IIntil
slllooth.
white,

and mould

• 1>1.1;':'
"n~ '.'lIpt'::1 w "
ulltil
a <in,!,
;;.lIiil.':
,-;ate:'
in n ~:' ',~~; of
a ,'001
to
t:,c
h, 1':1<,
011
IlIlIeh
'"
re'I(I\'
to
:,h'>J;'~'--

r('''I<,\'e
he
:\'ow t"k,'
YOI'

up
Ilre n .\;
into
iln."

NOUGAT.-Two

('upfuls

('upful

of water,

white

one-hl1lf
sU,mr,
e,!'Irs.
two
stir
tht:
platter.-:\IISS
chop

roasted

into

of
whites
and then
on to Il'l'eased
and
in eleall

sUll'ar

melt.
tin

When

sh_ct.

pale
Holl

in ('old water
and press
BRITTLE.--Shell

Il'ranulated
graduall~'
011 hutteru]

one-half
until
like

it n'll'ks
soft
putty
PEANUT
two
!tllllp,

pOllnels

Put
will
pOllr
up,-It, B. C,

tlllkkly

then

('upful

of Karo

('Orn ,'yrup.
SYl'lIp "ntl Wilt
whitt's.

stir

lint:!

SlIlwr,
heatt'n

I'

Boil
stitlly

HILDHETH
nuts

to measllrc

\\'HEEI.EIL

ooe

frying
('oft'ee
thin

pan,
eolor

Stir
o\'cr
and ('Iellr

slow fir ...
ad.1 Hllt.,

as possihle,

'\'hen"

"I

pint.
It
,":d
l,rel1k

AFTER-DINNER

one-fourth

MINTS.-'I'wo
teaspoonful

ing water.
sup:ar, wllter
until
aside
frolll
varied.

/lnd ereM'l

tllrtal'

is

SUI,rar

the
t"
('001. Whl'lI
a SIH,,:n on wax

llissol\'ed,

IlIkewarm
paper

ORIENTAL
throllll'h

thin,

IIsin;r
ellt

if k,'pt

DELIGHTS.-Take

a Illeat
pow(kn'd
Ollt with
a few days,

('hopper,
slI;rar

slllall

grind
roll
boarll:
13etter

le\'<'I

('upfuls

Sllp:ar, on~-half

""pflll

('relllll

tartar,

thl'e~

until
thell

it spins
let

a thrt"I()
hoil without

add the pepperlllint

and
if possihle.

the

drops

frolll
stirring,
heat

The

peppcl'lllillt.
"P"OIl,
'\'hell
l'reall'Y.
fl'I\'"rin'.f

till

on a IlIal'h!e

slah

ho;).
Boil
:-it;!' "lily
d"lIe
set
Drop
he

Illay

elJlIal wei;rht

alternatinp:
instead
of
('utter

('ooky

the
flollr

of dates,

fi;rs and
as YOIl p:rind,
stk'kinl!'

fruit
to pre\'ent

rilisin,
:\Iold

an"
and
IllOl(linp:
sll!.!'ar.

t"
plI\\'dl'!'('rl

and

thld

with

KITCHEN KINKS AND GENERAL HINTS

Eqllal
For

parts
headache

of p('roxide

and

:!lIlIl,Ollia

wrin;r

eloths Ollt of hot water

\l'i11 I'ell,o\'e
with

ink s:a:n'
allllllOllia

froltl
:uHI

dothin;r.
salt

in it,

IIse hot water

\dth
tH11lt'1' of

a little
su;rar

of

;rasoline
leall

in i~.
in a pail

(If

r,Iin

Pllt

one
nip:ht.
turpentine
1I1so pre\'ents
used

to

rinse

will

he
rust.
elllpty

all old fl,,,'ors.

Illore

dllrahle

alld

;rlos,.y:

IIse

fruit

jars.

hefnre

the;;

arc

on

pllt

whip

tht'n

the

:lnd apply

to hell(!.

For
For

deanin;r
clothes

water,

soak

that

windows
fade:
in it

clothes

''''er
polish mixed with
stOH'.
of

Turpelltine

in water

that

unheaten
('n'alll
relllO\'t'

Sto\'e
a ('old
A pineh
soda
away, will destroy
Paint
sticks
The
the
To
soak
Pailfllis
slllell
Sprinkle
fi rt'.
A ('loth
\\'Iwn

has
IIf ('old water.

of

5('ol'l'h

taste

sent

su('('ess{ully,
a seor('h

in eold water

and

IIf cold watt'r
the
(','al with watt:r

paint.

hott,'r

a pall
the
burned,

to ;rlass
of

white

('an he relllt,,'ed
an

added

e;r;r,

with
thin

to

dne;rnr.

h"t
erealll,

will

en"hle

Oil"

to

Illllrk

rllh

tht:

s(,ol'l'hed

th~ stain will
in rooms
\l'ht'rt'

llisappellr.
paintinll'

IIrtit-le with

a sli('e

of

onion,

is heinl!' <Iolle ~ ill <Ie~trny

hefon'

usinll':

it will

hurn

lou,rer

:'IIt!

lll::k,'

n

IlllliStt'llf d with
food

heell

al('ohol
sCIII'I'ht'd,

will dt'an
relllon:
towel
on'r
st ..alll nnll

piano
the
pan
the pan,
the

family

keys,
frolll
The
nel'd

fir.'

the
sel
towel will allsorh

and

nl'\

('I' k"o",

intf)
all
it was

LilY a dish
lip hy the

SALEM COOK BOOK

105

For

boiler
let
liV;ht and pour

and

a substitute
come
into the boiling milk aud mix well.

for cream in ,'ofl"ee put
often.
to a boil

stirring

Beat

a ]lint of

of

the hurner

:\ good way to keep lamps
\'
,'arpets
to a pail of warm water.

and cut a small
A hetter way to brighten
turpentine
cloth soaked

of
A yard of ('heese

from smoking
in the ,'enter.

in kerosene

than

use tablespoonfu]

makes
Boil

an ex(~elIent dust
the
before
.be pressed
\\'hen

corks
into the bottles,
stewing
chicken,

cloth,
bottling

and leaves
pi('kles,

a bright
preserves,
and when ('o]d the~' seal
rahbit,

ele.,

in~ will add much to the fla,'or,

and the onion

fresh milk into a double
e~v; very

of one

the yolk

is to trim the wicks

the old way of usinl! ammonia

.
the

slwpe

is to

oil, with a little

linseed

oil added,

surface.

etc. While
them tightly.

hot

they

can

II (lie('e of onion

it
taste will not be noticed.

added whe/l

thick

cream is added

is stew-

to it.

if a little

('ut
of eg/!:o

labor

of washing

greatly
the
of pure
of water.
and hoiled in the water with the cahbal;e,

ammonia

to each

will

tub

be

Cake
.Allow one

icing will not
teaspoonful

If e10thes

are
by adding

lil:'htened

A pieee of bread,
the odor

will miti~ate

soaked
one

crack when
to eaeh white
overni~ht

teaspoonful
tied in muslin
of

the cahbav;e.

Fresh

hread

and hot cake

s/wuld

be ("lit with a hot knife

to pren'nt

crumb-

ling.

If lace
hodv which

. El!V; stains

.c1oth is sent

is rinsed
is desirah]e .
on tah]e

to the laundr~',
fish silver

serving

After

Grass

Scald

it a few minutes

stains may

in a basin of

tea
he remo,'ed

in spirits

water,

one

of camphor.
old can ru bbers
teaspoonful
hot

in milk and ironell while

still damp,

it will have

just

the

linen should

he soaked
('auses
of

'I.' hot wlIter
can he rohhed
leaves.
from white material

in cold water
them to set.
the unpleasant

before

the tab]e-

odor

by soaking

by wnshin/l

Il'arment

that

ammonia)

ha ,'e beeomc

ha rd in ammonia
and they will be as pliahle

water
as new.

(one pint

Heat
Smllll

raisins
lum(l of butter melted,

Ilnd they will not

settle

to hottom of cake.

and browned,

imJlro,'es

the flavor

of pumpkin

empt~. pie ('rusts

on the outside

of

the tin,

instead

of

the

inside,

and

. It is better

to wash wfndows

on a l'lmllly day Ilr when the sun is not shining

pies.

Bake
-thev won't

shrink .

.diredh'

on them.

A'simple

remedy

for

made of soap and hakin/l
washing

out.

Syrup

or other

is ruhhed

:\Ii\dew,
and

grease
-
tomato
and ]ay in the
times.

To
in three
v;arments
1he color

four

"'ash
or
arc washed
and keeps
Tnr
llisappear.

To Hemo\'e

of

tnr will
To :\[end China.-Dissoh-e

plaster

of paris

A small
cut of pies.

taking
out v;rass
soda on the stain,

stains:
and let stand

Spl'el\(1 molasses

for a few hours

or a paste
hefnrc

on the

liquids will not drip
nnd under
standinJ!,

too long

edge

from a pill'her
the
th('
('an he reul",'ed

side of

if not of
salt.

Hub the

stains with

sun.

It may

he ne('essar~'

raw tomato,
to repeat

sprinkle
the pro('ess

if a Iittl(, hutter
lip.

hy till' use of
thickly with

two or

or

raw
salt
three

Colored

Calicoes.-Dissolve

quarts

of

pure water

five
(ndn

('ents worth
wllter

of
is hest)

sUl!"r
lIud

of
lifter

and rinsed,

let

them he dipped

in amI wrung

out:

]ead
the
it sets

it.
from C]oth.-Huh

it wl'lI with turpentine,

IInd e\'ery

trace

to make

a thick

dish of hoilin~ water

a little
paste.
set

,l(lIIn arahie

in a little water, mId enough

in the "'.en will

stop juice

from running

106

SALEM COOK BOOK

Hush'
forty-eigl;t
disappea rs.

of ants.

sted
hours use unslacked lillll'. finely powdered, and rub until all

should be co\'ered with sweet oil, well rubbed in, and after
the rust

To relll(l\'e egg stains
To pre\'ent

frolll spoons.

ruh with common salt.

the skin frolll hecoming discolored

after

a blow, eo\'er

the

spot with a little sta rch moistened with water.

A little quick lillie placed in thl'

infested places will drive away any kind

Milk added to potatoes when hoilin/! will prevent
~Jud spots on hlack silk lIIar he relllo\'ed hy rubbing- with gl~'cl'rin(', and

them turning dark.

then remO\'e glycerine by sponging with water.

To Set

the Color in Lawn.-Dissolve
of water, and dip the lawn in it se\'eral

a half pound of saltpetre

in a pailful

tillles before wash in/!,

If a few drops of kerosene on a woolen rag is ruhbed O\'er flat

them awar

for

the week.

it will keep them smooth and pre\'ent

irons before
them

rusting,
"'henever
little eamphor.
stain will entirely disappear when the articles

~'ou find It fruit

stain on tahlecloths

If this is done hefore the stain has heen Wl't with water

or napkins, wet

it with II
the

arc laundered,

Paint can be taken out of woolen clothing- hy a solution of equal parts oi
out with

tirlles wash

turpentine.

saturating-

se\'eral

After

and

putting
frolll

llmnl{)nia
soapsuds.

cold,

kitchen, will
white !!,oods.

After hoiling salt heef,

lea\'e two or three carrots

in the salt

liquor until

The carrots will ahsorb the salt and the liquor can he used for soup.

A teaspoonful

of

tartaric.

acid in a pint bottle of water,

if kept

removc stains

from th(. hands and will also remove stains

in the
from

Old hread may be made fresh as new if placed in a moist paper bag and

laid in a hot o\'en until warmed through.

Instead of putting

a hedspread
It will drr without

Xot e\'el'y cook knows

dripping wet.
fring'e will he as fluffy as when new.
all
to cook in cold watl'r.
Those

should be put
and onions,
spinadl
co\'ered they will retain their

and corn,

that

that

grow on top of

the ground,

should ha\'e hoiling water poured O\'er them,

\'eg'etables

that Arow undcr

This includes potatoes,

turnips,

thc ground:
carrots
sueh as beans, peas
If left un-

r

fresh, green look.

through the \\"ringer, han!!, it on the line
ironing- and tl:<'
a crease. will not

require

"'hen
edg-e of
gathers will be straight

sean!. Draw this

g-athering- a g'arlllent put ~'our thread in as usual,

thread

and gathering

thread

and the bl'lt or binding will he casier

then ovcrcast

up top:ether.
to adjust.

tlJ('"
'flu-

Cleaning Compound.-l\Jix

with one quart of hoiling water, When cool add one pint of alcohol.
and ('ork tightly.
to he eleaued.
and woolen drcsses, coat collars and hlaek felt hats.

line IIUI1('egum camphor and one ounce of horax
fiottle
"'hen wanted fllr use shake well and s]long'e the g-arments-

This is an excellent mixture

soiled black eashmen'

fllr dcaning

A new way to clean porcelain bath tubs is hy ]lutting a little eoarse salt
it briskly with a rag wet with tur-

tuh and then rnhbinp:

into the dampcned
pentine.

To keep white glo\"es amI waists a j!Ood ('olor, wash in cold water with,

white soap and a few drops of ammonia.

Ammonia will remove ink stains
When beating eggs separntely
to start

The result

the yolks.

it

of
and they will get

light

twice as fJuickly.•

frolll

Dry in dark,
the hands.
the white first,

bellt

a little bit
is the yolks will not sti('k to the beater

then "steal"

a recipe calls for RlIur 'lIHI sUP:lIr.
IIr milk, stir

flour and su!wr

tlll!'eth,'r in a dr~' state.

illstc'HI IIf IIlllistl'nin'" the flour
th('~ no lumps

,rhen
with water
will be seen.

'I

SALEM COOK BOOK

107

When smoothing flour with water,

if a fork is used instead of :l spoon,

it

will not be lumpy.

To keep cheese moist, wrap it

keep in an earthen jar with the co\'er

in a soft
slightl~'

('loth wrung out of vinefl'ar and\
raised:

Cake will not scorch if II pan of water
Sprinkle

a little Aristos

flour over the top of cllke and the frostin!!" will not

is put

into the oven,

run oft. so easih'.

To ',"hiten' Unbleachecl Cotton.-I'ut

in tuh of cold water

in sun a few days, souse up IInd down occasiona\l~' and turn,
daily.

and let stand
Chanfl'e water

"'hen
('old wllter

from o\'en, pIlice the tins on II doth wrung out of'
them stllnd for a few minutes IInd the\' will not stick to the tins,
This sets.

When'tlOllehing eggs add a little vine!!"ar to the w,;ter hesicles salt.

remodng
let

cakes

the eggs and keeps them in good shape.

If you want

11 smooth,

tender erllst on hread or rolls, put a pan of hoi!in!l"'

water

into the o\'en,

IInd drop each doughnut
immediately,

A little gasoline in warlll water
"'hen

frying doughnuts,

is A'ood to deall white furniture.

if you will ha\'e a pan of boiling water at hand
it Ollt

from the fat,

into this as it

is lifted

taking

Call1phor

the grease will he relllo\'Cd and the cakes will be more moist,
is an eft'kient

up a cold during its early
Place three drops of camphor on II lump of loaf sugar, place the sugar'
until
the Sllllle tillle place the feet where-
II child, only one drop should he-

stll)!es.
in the Illouth and let
four or
they will become thorou!!."hl." warmed.
placed on the SU!!."'HIInd fi\'(> or six doses administered.

five doses IUl\'e been taken. At

e\'Cry fifteen minutes

remedy for breaking

slowly, Hepeat

it dissolve

For

RECIPE FOR A HAPPY DAY

Take II little dash of eold water,

A little lea \"en of prayer,
A little bit of sunshine gold,
Dissol\'ed in the morning

air .
.\dd to ~'our l1Ielll SOllIemerrillleut,
for kith and kin,
And then liS a prime in!!."redient,
ill.

A plent." of work thrown

Add thought

Flavor
~ot

it all with essence of
for!!"etting a dash of pIa.".

lo\'('.

Let the dear old Book and a !!"Ianecabove

COIl.pldt.

the wl"lI spent day.

108

SALEM COOK BOOK

Capital, $50,000.00
Surplus, $25,000.00

4 PER

CENT

Paid on Savings Deposits

$1.00 STARTS AN ACCOUNT

Checking Accounts

Invited

SAFE DEPOSIT BOXES FOR RENT

Travelers' Checks

BOARD OF DIRECTORS

F. S. Harmon
F. E. Bradley
M. N. Johnson

R. Christensen
Frank S.!Neal
R. M. Terrill

E. H. Lapham

OFFICERS

F. S. Harmon, President
R. Christensen, Vice-President
F. S. Neal, Vice-President
E. H. Lapham, Cashier
Ernest Miller, Asst. Cashier
F. R. Lanning, Asst. Cashier

...-----

Member
......
-.---.

._.

Federal
._r.....

.

Reserve
.

System

i

tI
iI
I
I
I

.:.

SALEM COOK BOOK

109

INDEX

._u

u

u

..

_.

_

.

..

..

..

....

.__.

..__'

..
.... _...

SOUpS
Fish and Shell Fish ..
l'I.eats. Poultry, Game and Sauces
Eggs
Vegetables
Salads and Dressings
Bread and Rolls __.
Breakfas1 and Tea Cakes
Sandwiches
Cheese __
..
Cakes
Icings __
Cookies .
Doughnuts
Puddings, Sauces and Desserts
Pies __
_
Creams and Ice3
Beverages .._... __
Canning, Pickling and Preserving
Candy
Ki!chen Kinks and General Hints
Table of Weights and Measures

_
_.. __

_..__ .. __ ..

.. _

_
..

__

_

..

..

_

u

__

..

u

_

u

..

~

_

..

_

u

__

__
..__ .._.. _.._..

..

.

.

u

__

....

__

..

__

•

__

~_..

.._..__...

_

••

u

.. _

... _.

..

..

..

_

u

..
... _.._ ..
.

. _..

. _..

u

_

_.. _

__

_.. __ .._

u

__

.._

_.. _

_

_

..
_

_

..

_

_

__

..

__ .. _
_
__

u

__

__

_

__

__

__

..

n

..

PAGE
7
9
13
2S
27
35
39
44
5 1
S2
5S
74
76
80
81
85
90
91
92
103
104
110

11()

SALEM COOK BOOK

TABLE OF WEIGHTS AND MEASURES

of sugar
sugaL

One quart of tlour
One heaping tablespoonful
Two cupfuls of i!ranulated
Two heaping cupfuls of powdered sug;ar
One pint of finely ehoppt'd meat packed solidly
Two cupfuls of solid butter
One rounding tablespoonful
the size of an eg::
Butter
Two round tablespoonfuls
Four
lilJuid
One generous pint of liquid
Two saltspoon fuls make
Two coffeespoonfuls make
Three teaspoonfuls
Two cupfuls make
One heaping

(dry) make

teaspoonfuls

of

of hutteL

of coffee

-=

tablespoonful

2 onnces or Vt
The cup used is the common measure holding one-half pint.

of butter

1 pound
1 ounce
1 pound
1 pound
1 pound
1 pound
1 ounce
,t, ('upful
1 OUl1ce

'2 ounees or

1 tahlespoonful
1 pound
1 coft'eespoonful
1 teaspoonful
1 tahlespoonful
1 pint
cupful

- FINIS-

/

.

.....

..

'\

III
I t

I'
)
I

I

I

1 can yellow peaches

(halves)

1 pint vanilla ice cream
!/z cup chopped nuts

Peach Melba
(St:TlJes S OT 6 penons)

Drain the sirup from the canned peaches and boil

it
down until about 1 cup remains. Add a drop or two of
red coloring matter,
the sirup an at-
tractive pink, and chill. When ready to serve, place the
peaches on rlates,
fill the centers with the ice cream, pour
on a little 0 the sirup, and sprinkle the chopped nuts over
the top.

just enough to tint