A COOK BOOK CONTAINING 400 CHOICE RECIPES AS PRACTICALLY USED BY THE LADIES OF THE WEST GRAND BOULEVARD M. E. CHURCH AND THEIR FRIENDS The fate of the nations depends on how they are fed. PUBLISHED BY THE FOURTH DIVISON OF THE LADIES' AID SOCIETY 1923 FOREWORD the publication of and believing the Ladies Aid of West Grand Boulevard M. E. book of Recipes, sends it has a double mission of gold to be dedicated of knowledge, where- as his this that amount and the dissemination hoping of a considerable he is getting as good that Division Four of having in charge Church forth thi-s little volume to perform-the raising to the service the Master by many neighbor The of to feel painstaking a man will be able art. in the cullinary re~ ..ipes are all tried and true, housewife. husbands wish to thank volume, have this ladies who to publish the Other a studious, on your husband. The Committee it possible duly thank from their workshop." and each is the particular Do not be afraid through have come advertisers the many and the practicer so generously contributed pride of to try any of these after partaking. of who have made recipes will the these "gems For all errors pardon. fully solicts of omission and commission the Committee respect- TABLE OF CONTENTS Jams, Preserves, etc etc Jellies, and Icings Department Bread Cakes Cookies, Friedcakes, Hermits, Cold and Frozen Deserts Conserves, Candies Drinks Meats Pies and Pastry Pickles Puddings Salads and Salad Dressings Sou ps Miscellaneous and Relishes and Entrees , ADVERTISERS Patronize these firms and tell them why Shop Allen, Margie Benedict, Geo. H ...............................................•.. Boulevard Market Beasley, A. G..........................................•........... Barnes Wire Fence Co ..................•......................... Berry Gibson ........................................•............. Barnum Hat Berry & Cattell Buchanan & Huff Buzenberg Bros ..............................................•.... Carver & McKillop Curtiss, Chas. H Clements, A Clark Hard\vare Co., Inc Demerv & Co Dime Savings Bank Devonshire Confectionery Devonshire Edmund Eagen, T Fitts-Reynolds Fra\vley's Gabe I Creamery Gardiner, R. S.: Grey-Field Hogan's Candy Shop Hirschfield Hynes & Murphy Hugill, Drug Co Candy Co Fay Co Grocery Co Co Page 7 13 37 47 49 53 55 57 65 73 82 85 88 90 46 48 42 54 14 6 22 28 62 74 18 8 24 78 56 26 78 78 54 24 32 46 20 28 60 56 48 32 72 Co , Co Shop Bank F. L National Jos. & Son Hamilton, Hutton Hilliker, Albert Ivory, John F Johns Bros Kobe Millinery LeFevre-Siess LaMeasure Bros Linwood Market Linwood Hardware LaSalle Hard\\'are Mathers, .McLouth, A. K Moore, Lyford M J. & Co Modas, Moyers, S. J Merchants Metzger, C. A Montieth's Millinery National Bank of Commerce Nicholson, Harry Pierce Bros. Co Pallister Cash Meat Market Proctor, G. T Pope Pharmacy Pipp Bros Risdon Creamery Co Stecker, Henry Sanas Co Sullivan Hat Shop Sieg, Louis Summit Cleaners & Dvers Savallisch Market Seward Market Sheppard, A. F Shaw Drug Co Umphrey & Kaiser Virginia Wayne County & Home Bank \V eir' 5 Boot Shop Weller Laundry Co Whitley. Co Flower Shop Co J \V ~ , _ 40 62 74 5 10 50 50 70 20 22 40 ;) 30 58 60 46 72 74 34 76 38 16 32 66 78 34 34 42 18 18 30 60 62 66 72 46 24 56 6 22 66 6~ RECEIPE FOR A HAPPY DAY prayer. full of of care, thankfulness, A heart A thimbleful A soul of simple hopefulness, An early morning A smile to greet A kind word as the key To open the door and greet What to thee. in Providence A patient To sweeten the way, All \Vilt make a happy day. e're it brings trust all these the morning with the day, combined with thankfulness MOVING, PACKING, SHIPPING, STORAGE Fumiture, Pianos. Safes. Machinery All Interurban Points. Including Canada JO~N F. IVORY, MOVING ENGINEER Prompt Express Service Fire Proof Storage 6439 Hamilton Ave. Northway 27 I 4 Northway 2982 1338-1348 Lafayette Blvd., West. Joseph Mathes & Son PHARMACISTS 8201 12th St., at Seward Garfield 5605 5 1 DETROITER 6 IN EVERY carries an account with this fifty-one year old institution. You, too, would find this a good place to bank. WAYNE COUNTY AND HOME SAVINGS BANK "BRANCHES EVERYWHERE" Special Facilities for Women at Our Main Office Michigan and Griswold BERRY-GIBSON FLOWERS The most Rare Northway 3334 The most Beautiful The most Reasonable We grow our own flowers and assure satisfaction. BERR Y-GIBSON 8035 Hamilton 6 Bread "The art of making good bread has as much to do with. the peace of a community the art of dIplomacy." as PRIZE BREAD DETROIT NEWS CONTEST 1 medium sized potato, 1 pt potato water 1 pt lard, 2 tablespoons butter, yeast dissolved spoons 1 cake compressed luke warm potato water, mashed foamy add luke warm milk in which lard, butter, add flour enough knead into loaves, soft dough. rise until double to make let scalded milk, 2 table- salt, in a little water. Mix spollge with potato yeast and about 3 cups. When sugar has been melted, in bulk. rise until double in bulk and bake one hour. 2 tablespoons 3 teaspoons sugar, Let GRAHAM GEMS B eat one egg well, add a cup of sweet milk. a little salt, a table- the size of a walnut, one cup of of baking pow- in the dough, bake the gem pans before dropping spoonful of sugar graham flour and half cup of wheat der. Heat in a hot oven twenty minutes. and a piece of butter Mrs. C. H. Palmer. flour, one teaspoon and butter o cup sugar, sour milk, 2 teaspoons graham flour. Mix well and bake in slow oven. Mrs. A. J. Litchfield. soda, 1 cup raisins, 1 cup white 1 egg, 0 teaspoon salt, mixed thoroughly. GRAHAM BREAD Add 2 cups flour. and 2 cups CORN BREAD 1 cup white flour, 1 cup corn meal Galt, 0 cup sugar, 2 level cups sour milk into which 1 level In moderate oven. tablespoons sifted together. lard. Mix well, Add 1 teaspoon then add 1 1/3 Bake teaspoon soda has been dissolved. Mrs. A. L. Litchfield. BROWN BREAD flour, 0 cup Bake 1 hour 2 cups sour milk, 2 cups graham flour, 2 cups white soda, ~ cup raisins. molasses, 1 teaspoon slowly in greased coffee cans with covers on. NUT BREAD salt, 1 tablespoon Mrs. C. L. Lamson. 4 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, 1 cup chopped then walnuts, 1 egg, 1 cup sugar, 113 cup sweet milk. Let bake in a moderate rise 15 minutes, oven. NUT BREAD Beat 1 egg; 1 scant cup granulated flour measured 2 cups 2 teaspoons meats. Add and beat a long time. minutes. Put Then bake 40 or more minutes after powder baking sugar. sifting. and 0 teaspoon Then sift Then add 1 full cup milk. three or t:mes with salt. Grind % cup walnut rise 30 four Let in well greased tin. in slow oven. Mrs. Sieg. 1 cup sugar, meats, 0 cup chopped egg, 3 teaspoons 20 cups NUT BREAD flour, 10 raisins, 0 teaspoon baking powder. Let cups milk, 1 cup chopped walnut raise 0 hour. salt. 1 tablespoon Bake slowlv. butter, 1 Mrs. Brower. COFFEE CAKE (Never fails) teaspoon cups salt. 10 Sift all teaspoon cup, add 1 egg unbeaten, dry ingredients. namon and bits of butter, Put flour, ~ cup sugar, 1 heaping together. baking powder, % in a stir and then fill cup with milk. Mix into the cin- Put 1 tablespoon melted sprinkle hutter in a shallow pan; and bake in a moderately the top with sugar, Mrs. R. E. S. Millar. hot oven. i CHARLES HI CURTISS FUNERAL DIRECTOR 86 Forest Ave., E. Glendale 2455 8 HOT POTATO ROLLS 1 cup hot mashed potatoes, sugar, ~ cup shortening, 1 yeast cake, 1 teaspoon raise until and let raise and then bake in a hot oven. then add 3 cups of flour and let raise again. 1 cup warm milk, 2 eggs beaten, ~ cup salt, 1 cup flour. Let Spoon out Mrs. A. E. Schlieder. light; JOHNNY ~ cup sugar, 1 egg, 1 tablespoon cup flour, 1 cup cornmeal, 2 teaspoons CAKE butter, 1 cup milk, pinch of salt, 1 baking powder. Mrs. E. Williams. 2 eggs beaten stiff. A little salt. Add flour until very stiff. Roll in Shake apart and dry. Used in soup or cooked Fold into a long ro11 and cut let stand an hour or more. very thin, strips as thin as possible. as macaroni. Mrs. Banta. NOODLES NUT BREAD 1 egg, 1 cup sweet milk, 3 cups flour, 1 teaspoon baking powder, 1 cup chopped English walnuts, Roll oven 45 minutes. into pan and let into loaf; put rise 20 minutes. salt, 4 teaspoons ,~ cu..1>raisins. Beat well. Bake in moderate Mrs. Church. BAKING POWDER BISCUIT 2 cups flour, 1 heaping teaspoon baking powder, 1 heaping tablespoon and then add enough milk to make a inch thick, cut and bake in moderate lard, pinch of salt. Mix together soft dough. Roll out about half oven. Mrs. Brower. o cup sugar, in milk, 1 teaspoon baking powder, 0 cup raisins. salt, BRAN GEMS lard size of an egg, 2 cups buttermilk, 4 cups bran, 2 cups white 1 teaspoon soda fJour, 2 teaspoons Mrs. Berkaw. NUT BREAD 4 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, 2 cups milk salt and let ], egg, 1 cup walnut meats. To make: Sift Beat egg into milk. Add nuts; Bake in a slow oven. flour, sugar, l1..lixall together; Mrs. C.. E. Davy. -sweet, baking powder. raise 20 minutes. NUT BREAD 3 cups flour, sifted, 2 large teaspoons Mix together: baking powder, 1 cup granu- lated' sugar, a little salt, 1 cup walnut meats them on waxed paper). 3 eggs, 1 cup sweet milk. Then add to dry ingredients. Mix and bake in 2 bread pans. Have oven pretty warm and then turn low. Mrs. Horace Mason. (roll BREAD salt. Add potato water and enough water 3 medium potatoes, 3 heaping tablespoons Fix at noon. 3 tablespoons When cool, put mixture mix into a hard loaf. Let and let raise again. Bake in moderate oven. BUNS (remainder in yeast SWEET foam. raise until double itself. flour, 1 tablespoon I n morning, sugar, to make % gal. take half of and loaves in small Put Mrs. Brower. to be placed in a cool place for next baking) Let 1~ cup bread dough, 1 well beaten egg, 1 cup sugar, ~ cup lard, 1 stand until very light. flour. cup warm water. Mix with flour Then shape into biscuits with well greased hands. Use no more When light bake for 15 minutes. Mrs. Fred Stewart. into loaf. ZWIEBACK o pound flour, ~ pint milk, 2 eggs, ~ pound butter, 3 teaspoons a nice baking powder-heaping, low cake pan and bake batter, not in a moderate carefully from the pan and let cool. On the following day cut with a thin sharp knife into slices about ~ inch thick and toast oven about one half hour. When done remove sugar, pinch salt. Make into a well buttered in moderate oven. too stiff. teacupful Pour ~ Mrs. E. W. Phillips. 9 JOHNS BROS. Authorized Dealers LINCOLN--FORD--FORDSON Cars Trucks Tractors 78.11 Gratiot Ave. Lin.4280 10 BREAD TART 8 tablespoons fresh bread crumbs, 8 tablespoons molasses, 1 lemon. 2 cups flour, ~ cup butter or lard, ~ teaspoon salt and water enough to make a stiff dough. in and add Sift salt and enough water to make a stiff paste. Roll out and line a buttered tin with it. Then mix bread crumbs, molasses, grated rind and juice of lemon and spread on pastry and bake in hot oven for 30 minutes. Serve hot or cold. Break up-not then rub shortening Mrs. T. E. Amick. flour in basin, cut. DATE BREAD 3 cups graham flour, 1 cup white flour, 1 cup sugar, 1 teaspoon salt, 1 pound or 1~ packages dates cut fine, ~ cup sour cream, 2 cups sour milk, 1 teaspoon soda. Bake in slow oven for 1 hour. Make two loaves. Mrs. R. J. Easton. Cream together 1 tablespoon C'Q'gbeaten, 1 tablespoon heaping teaspoon in a quick oven. baking powder. MUFFINS FOR T\VO butter Add 1 whole salt, ~ cup sweet milk and 1 cup flour with 1 pans and bake and 1 of sugar Beat, pour in buttered Mrs. Earl. A. Mason. GRAHAM GEMS Put 1 egg in a bowl and beat well. Add ~ cup sugar, 1~ milk, 1 teaspoon 'soda beaten in the buttermilk, butter or Rour. lard melted and put in last thing. ~ teaspoon Then stir cup butter salt, ~ cup in sifted Graham Mrs. Earl. A. Mason. BRAN BREAD 4 cups of buttermilk, cup sugar and 1 cup molasses, 3 teaspoons thoroughly. der. Mix these raisins and chopped nuts if desired. Makes 3 loaves. 3 cups bran, 5 cups graham flour, 3 teaspoons baking soda, 1~ cups sugar or ~ salt. Mix above ingredients baking pow- Add and. add to first mixture. 3 teaspoons ingredients thoroughly Mrs. Wm. Cromie. CORN BREAD 1~ cups corn meal, ~ cup flour, 4 teaspoons "ooon salt, 1 tablespoon Mix thoroughly well and pour sugar, dry ingredients. Add milk and melted shortening. into well greased pan, bake in hot oven 25 minutes. 2 tablespoons shortening, baking powder, 1 tea- cups milk. Beat 1~ Mrs. C. H. Palmer. GINGER BREAD 1 cup sugar, teaspoon ginger, 1 teaspoon cinnamon, dissolved in part of cup of water, 2~ put all ingredients Y2 cup molasses, ~ cup shortening, 1 cup hot water, 1 Y2 teaspoon cloves, 1 teaspoon soda last- cups flour, 1 eg~ we~l beaten, bake 111 slow oven. thoroughly; in together and beat Mrs. Bowe . . 11 Cakes and Icings cakes are simPle; as you see, These So all may eat heartily; For they'll never cause a pain or ache To any who may of them partake. CAKE FRUIT Wash and drain 1 pound currants. citron peel, ~ pound lemon and orange Chop coarsely 1 pound ralsms, peel, ~ pound slice ~ pound dates cut 5 eggs and 2 cups of brown sugar and 1 cup butter, 1 cup molasses, ~ cup sour milk, 1 teaspoon flour. Add fruit with flour. This will keep a year. fine, ~ pound almonds Mrs. Robert blanched. to taste, of soda, t.qgether 5 cups Jones. spices Beat FUDGE CAKE 1 cup white sugar, ~ cup butter, 1 teaspoon boiling water, cups flour, vanilla. ~ cup white sugar, 1 teaspoon ~ cup cold water, vanilla. Filling: soda in ~ cup sour milk, ~ teaspoon 1 egg, 2 teas"poons cocoa, ~ cup salt, 1~ cocoa (level), butter, 1 teaspoon corn starch mixed with ~ cup hot water, 1 teaspoon Mrs. George H. Buchanan. LIGHT CAKE 1~ cups flour, 1 cup granulated 1 egg, 2 tablespoons fill cup with milk, stir Add vanilla. This makes soft butter. (level) in dry ingredients small cake. sugar, 2 tablesp.oons baking powder, Place egg in cup, add butter, and beat well With egg beater. Mrs. Hotelling. 1~ cups granulated flour, 1 cup nuts, 4 egg whites, 2 teaspoons and sugar light, add nuts, add milk, stir together, lastly, fold in whites of eggs well beaten. 2 cups Cream butter in flour and baking powder, beat until baking powder. ~ cup butter, HICKORY sugar, ~ cup milk (sweet), NUT CAKE Mrs. Hotelling. vanilla. DEVILS FOOD CAKE Take for the custard part ~ cup unsweetened brown sugar, ~ cup sweet milk and yolk of one egg. teaspoon Stir and set away to cool. butter, of eggs, add milk and flour and whites beaten add 1 teaspoon then stir Last warm water, bake in two layer tins, When cool put 2 eggs and 2 cups flour. Cream the butter grated chocolate, 1 cup Flavor with a saucepan, cook slowly take 1 cup brown sugar, ~ cup and sugar, add yolks stiff. together. soda dissolved in a little 45 minutes. together the cake part together with caramel in the custard. Mrs. Pollock. in an agate in moderate oven about Beat all filling. all For 1~ cups HERMIT light brown sugar, SPICE CAKE 1 cup shortening, cloves, 1 teaspoon in milk, ~ cup chopped 2 eggs beaten light, 1 1 nuts, 1 cinnamon, soda-put to regular FRUIT cup sour milk. 2 cups flour, ~ teaspoon teaspoon vanilla, 1 teaspoon cup raisins. Mix according cake method. CAKE 1 cup brown sugar, 0 cup lard, 0 cup butter, 1 cup sour milk, 4 small package figs. ~ pound cit- and nutmeg, 1 wine glass wine eggs, 1 pound raisins, 1 pound currants, ron and lemon peel, 1 teaspoon allspice or brandy, 1 teaspoon baking soda in 4 cups flour. Mrs. Pollock. Mrs. Pollock. 1~ cups sugar, 0 cup butter, ~ cup milk, 2 cups spoons baking powder, whites of 4 eggs beaten thoroughly, nut meats, bake in loaf. flour with 2 tea- 1 cup chopped Mrs. Pollock. HICKORY-NUT CAKE 13 BARNES W I RE FENCE CO. 1930 Ferry Park Avenue Near 12th Street and West Grand Blvd. DETROIT, MICH. Ornamental Lawn Fence Fence Construction a Specialty Manufacture: Wire FeDce Gates Window Guards Trellises CLOTHES LINE POST Turned cedar post 10 ft. long with dressed Norway 2 in. x 4 in. cross bar with 2 hooks. Iron Porch Railings Wire Partitions Tennis Court Backstops Cedar Posts Factory Protection Fence RUBBISHCONSUMER TelephonTwalnut 1930 14 1 cup butter, starch, 2 cups flour, 2 teaspoons flour, whites of 6 eggs beaten stiff, stIr all five layers or one large loaf. 2 cups sugar beaten to cream, 1 cup milk, 1 cup corn baking powder, well sifted dry, with the and this will make Mrs. Pollock. together WHITE CAKE SPICE CAKE 0 cup butter 1 cup sugar-white, out 1 of the whites sour milk, 2 cups flour, 1 teaspoon cinnamon, 1 small used. one cup of chopped raisins added. or without and lard, 2 eggs. Keep for icing. 0 cup molasses, 0 cup cold coftee, 0 cup grated chocolate or cocoa, 1 teaspoon teaspoon if lard is soda, Filling: Boiled icing with This makes a nice loaf cake too with cloves, 1 teaspoon Sift all once or twice and bake in layers. Mrs. Fred Stewart the raisins. little salt or butter ~ cup butter, 1 scant cup sugar, 0 cup milk. WHITE CAKE 2 eggs, 10 cup pastry flour, 2 level with lemon or vanilla. Cream butter powder and then fold in whites of eggs. teaspoons and sugar. Sift baking powder. Stiffly beat whites of Flavor flour and baking Mrs. Brownlee SUNSHINE CAKE after sifting 5 times, ~ teaspoon Yolks of 5 eggs, whites of 7 eggs, 1 cup sugar sifted, 1 cup flour pinch of salt (measured thick and lemon colored (5 minutes), and orange extract. and set aside. beat until half, add cream of very stiff and add sugar a little at a time. Add flavor and quickly fold in yolks, Put in ungreased light ga3 oven until ready to put pan and bake 45 or 50 minutes. Do not in cake. little at a time without beating. then carefully fold in flour Beat yolks until cream tartar, Beat whites ),1. Sutton. Mrs. C. tart~r, about 10 cups granulated o cup cornstarch, sifted flour, whites of 4 eggs well beaten. sugar, 0 cup lard or butter, 1 cup sweet milk, 1 teaspoon vanilla, 20 teaspoons baking powder, 2 cups This makes 3 large layers. WHITE CAKE Mrs. W. M. Brown . . GOLD CAKE Yolks 4 eggs, 1 cup milk, 0 cup butter or lard, 10 cups granulated baking powder, 1 teaspoon vanilla. sugar, 3 cups sifted flour, 2 teaspoons Bake in 3 layers. Mrs. W. M. Brown. EXCELLENT CAKE 1 cup suga~,. 1 cup shortening, soda 0 cup ralsms, 0 cup nut meats, a little peel cinnamon run. and nutmeg, pinch of salt, 2 eggs, 1 cup sour milk, 1 teaspoon if desired, 1 teaspoon to Mrs. E. butter creamed, 0 cup granulated flour to make it thick enough not CUP CAKES \Villiams. 1 rounded tablespoon 1 beaten egg, 0 cup milk, 154 cups sugar creamed baking flour, 1 teaspoon Mrs. MILLAR. together, powder. ROLL JELLY CAKE 1 cup sugar, 10 cups flour, 2 eggs well beatcn. 10 teaspoons 4 tablcspoons water powder, adding flour. Bake in a quick oven in long d6pping jelly when done and roll. and a littlc salt. Do not Mrs. Horace pan. baking stir much after Spread with 1fason. 1 cup sugar, 3 cups flour, 0 cup molasses and 1 dessert 1 teaspoon ginger, 2 teaspoons baking powder. pinch .of salt. spoon sho;ten- :nilk to Bake in decp pan for forty-five mlllutc" slO\';ly. ing; make medium batter. SPONGE PARKIN Mrs. \Vhitley. FRUIT CAKE (Without Milk or Eggs) 1 box seeded raisins stcwed 15 minutes stewed add 1 cup of cold water. 2 cups granulaterl in two cups water. After su{!ar, 1 cup shortening. 15 To insure success with these receipes use the best butter and eggs Call Cadillac 5204 Pierce Brothers Co. 3161 Woodward Ave. William Cromie, Manager 16 Mix sugar and shortening teaspoon cinnamon. ~ teaspoon nutmeg, 0 teaspoon cloves, 0 teaspoon allspice, 1 tablespoon even of soda dissolved in cold water, 4 cups sifted flour. Bake one hour in slow open. If desired can add 1 cup chopped walnuts. and add raisins, together 1'0 Mrs. A. E. Schlieder. , DATE CAKE 1 cup brown 2 eggs, 0 cup warm water, 1 teaspoon soda, 1 pound chopped dates, 0 cup chopped wal- nuts, 1 teaspoon vanilla, 2 small cups flour. Bake in J.l1oderate oven. Mrs. E. Williams. sugar, 0 cup butter, cream together; CHOCOLATE FUDGE CAKE 2 cups brown sugar 2 eggs, 0 soda in 0 cup boiling water cup sour milk. N ext dissolve 1 teaspoon then pour over 0 cup cocoa. Beat until in- smooth then add to other gredients 1 teaspoon vanilla, 2 cups sifted flour. This makes a large cake but rolled, 0 cup butter, cream together: is very good with a white icing. Mrs. E. Williams. 2 eggs, 2 cups brown sugar, 0 cup butter, 0 cup sour milk, 0 cup chocolate, 1 teaspp.on soda, 1 teaspoon DEVIL'S FOOD CAKE boiling water, vanilla, 20 ~ cups cake Baker's flour. Mrs. Cusac. 1 cup sugar, ~ cup butter, 2 tablespoons WHITE LAYER CAKE two whites frosting: for ing powder, 0 teaspoon o cup water. Boil until beaten stiff. Add any flavoring. boiling water, 3 eggs, save 1 cup sweet milk, 2 cups flour, 2 teaspoons bak- vanilla. sugar. Two whites of eggs it cups granulated from spoon. Frosting: threads 1~ Mrs. Guinness. Scald bowl and spoon, cream 0 cup butter, frosting with 10 juice and rind of 1 orange, eggs, baking power. boiled to thread from spoon. Use whites for 1 cup water, 3 cups 1~ cups granulated cup sugar, yolks 3 flour, 2 teaspoons sugar Mrs. Guinness. ORANGE CAKE SPONGE CAKE Beat 4 eggs well, add 2 cups of flour and 2 cups of sugar gradually, to be sifted 4 or 5 times before using. Add to flour 2 teaspoons then add % cup Bake Mrs. Blakely. both want baking powder boiling water. Will be very thin. Almond and lemon flavoring. slowly in sunshine before sifting, pinch of salt. tin. Don't butter Stir well the tin. MAHOGANY o cup shortening, separately spoon vinegar, 1 large teaspoon soda. 1 cup of sour 9r buttermilk. well beaten beaten eggs and cocoa. Beat well, one loaf cake or 10 cups sugar, 0 cup cocoa, 2 cups flour, 1 table- 2 eggs vanilla first. Add Bake in if desired. layers. Keep one white of egg for ingredients. frosting then add other and shortening CAKE cream, sugar Mrs. Banta. GLORIFIED o cup lard, 1 cup sugar. 3 cups flour. 1 teaspoon cinnamon, 1 teaspoon and take out 1 cup of this add 1 egg. 2 tablespoons molasses. 1 cup sour in a large shallow pan mlllutes. and 3 cups rals~ns, 1 cup wal~ut seedlessl on buttered 1 cup of bran or oatmeal eac~. clo\'es Mrs. M. F. Sells. 1 cup brown sugar, o cup currants, 0 cup walnuts. soda, 2 eggs, ~ cup butter, 2 cups ~ cup sour flour, 1 teaspoon !l1ilk, 0 teasp~)Qn spIce, 1 cup ralSIl1S. Mrs. Kempthornc. HERMITS ~ cup molasses, 3 eggs beaten, 10 cups 1 cup raisins soda, 20 cups chopped, 1 teaspoon flour. Drop with spoon sugar, 1 cup butter, 0 cup c~opped walnuts. vamlla, 1 teaspoon pan.Mrs. Kenned~r. cloves. 1 teaspoon on buttered HERMITS 41 G. C. Baird, Prop. Phone Garfield 6223 BOULEVARD MARKET Prompt Attention given to all Phone Orders Prompt Delivery 6551 14th Avenue Detroit, Mich. Compliments HENRY J. STECKER PAPER BOXES New Address After January 1st 1420 Fort St., West. 42 1 cup sour cream and ~ teaspo.on soda, 1 cup sugar, 2 eggs well beaten, spoon vanilla. Raisins may be added. 2 cups flour wIth 2 teaspoons 7S teaspoon salt, 1 tea- baking powder Mrs. M. F. S~lJs. CUP CAKES 17S cups sugar, scant cup butter, 3 eggs, 1 teaspoon soda in 1 tablespoon 7S teaspoon allspice, ~ot water, 1 te~spoon cinnamon, 7S nutmeg, vamlla and lemon, 3 cups flour, 1 pound dates, ~ pound wal- nut meats. Drop, using teaspoon. HULL HOUSE NUT CAKES !4 teaspoon cloves, Mrs. H. C. Nicholson. DROP CAKES 1 cup brown then added 1 teaspoon 2 c~ps flour, 1 cup of currants vamlla. This sugar, ~ cup butter lard, 1 egK beaten thoroughly baking soda dissolved in 1 cup sour cream or milk, Flavor with spices or 1 teaspoon or raisins. or can be baked in a loaf cake if desired. Mrs. Hirschfield. flour, 7S pound flour and butter with hands roll bake in moderate 2 pounds 7S inch thick and cut oven 7S hour. SCOTCH SHORT BREAD light brown sugar, then add sugar. in oblong cakes. 1 pound butter. Mix paste, Prick with fork all over and Knead to smooth Mrs. M. F. Sells. DATE BARS Yolk 3 eggs, 1 cup white sugar, whites of 3 eg~s beaten stiff, pinch fine, 1 in sheet about 0 inch thick and bake in mod- in powdered baking powder, 1 cup flour, 1 cup nut meats cut fine. Roll salt, 1 teaspoon pound dates cut erate oven about 15 minutes. While hot cut sugar. Mrs. M. F. Sells. in strips and roll DATE BARS 1 cup Swansdown sugar, 1 pound dates, 10 granulated and beat whites and baking powder Bake in a large flat When delicious done cut though stiff. Add granulated flour, 1 teaspoon cups walnut meats. baking powder, 5 eggs, 1 cup fine eggs flour and add to mixture. Barely mix in dates and nuts. tin in slow or very moderate oven 30 to 40 minutes. are and sprinkle with powdered and e~g yolks. Separate Sift sugar These Mrs. Donald Y. Dilger. sugar. in bars a little expensive. 1 pound dates sugar, 1 cup flour: baking powder. pan and bake in moderate oven. Cut while hot. 1 pound English walnuts Y.3 teaspoon (cut DATE BARS small), 3 eggs, 1 cup in dripping Spread out Alice Roberts. 1 pound grated cocoanut, 0 pound powdered sugar, wh!tes ?f 2 e~gs sIze and bake on wafer paper together COCOANUT MACAROONS well beaten. Mix well of walnut. The oven should not be too hot. tn pIeces Mrs. Kennedy. 2 ounces pound sifted raisins, 2 beatcn eggs and milk enough to make a stiff dough. cut lard, 2 ounces butter, flour, 2 teaspoons in shapes and bake in a moderate 6 ounces powder, baking pinch of salt, 4 ounces ~oll out, sugar beaten to a cream. Mrs. ]. B. Wllltley. SCONES oven. DATE STRIPS 3 eggs beaten light, 2 may be used with a little milk, pinch sal.t, 1 cup finc, 1 cup ~our, 1 cup d.ates, 2 heaptng tea- Spread tn. long flat pan ~n tn Bake like layer cake. When sugar, 1 cup nut meats spoons powder, oil papcr. strips and roll cut 1 teaspoon in powdered sugar. Mrs. E. W. Phtlltps. done and slIghtly co?l. cut vanIlla. baking 1 cup sugar, 1 egg, 1 cup sour milk, 7S teaspoon FRIED CAKES teaspoon baking soda, salt, nutmeg, flour. Makes 4 dozen. baking powder, 0 Mrs. Brownlee. 43 44 2 eggs, 1 cup sugar, shortening, fry in hot 3 teaspoons lard. DOUGHNUTS salt, nutmeg, baking powder. 1 cup sweet milk, 3 tablespoons enough to roll. Cut and Flour Mrs. Sieg. DOUGHNUTS t cup sugar, 1 cup milk, 2 eggs, 3 teaspoons baking powder, 4 table- spoon melted butter, 1 teaspoon nutmeg, 20 cups flour or enough to make a batter Mrs. Mulliken. just thick enough to roll. POTATO DOUGHNUTS 1 cup sugar and butter Fill cup with sweet milk, 2 teaspoons size of walnut, 1 cup mashed potatoes, 2 eggs baking powder, to make dough as soft as can be handled. 1 tablespoon 3 eggs, 1 cup sweet milk. 4 teaspoons 2 cups recipe: sugar, To double flour Enough 2 dozen. 1 cup mashed potatoes, broken in a cup. nutmeg, salt. Makes about shortening, baking powder. Mrs. Harriet Kanouse. 1 cup sugar, 1 teaspoon Fry in hot soda, nutmeg. level teaspoon Mrs. Brownlee. FRIED CAKES salt, 1 egg. 1 cup buttermilk, lard. FRIED CAKES 2 eggs, 1 cup sour milk, 1 cup mashed potatoes, 1 cup sugar, 2 heaping baking soda, 1 heaping spoon baking Cream lard and potatoes to make a soft dough. lard, 1 level teaspoon tablespoons powder, nutmeg, flour together when potatoes Mrs. Brower. are hot. 1 cup sugar, 3 eggs, 2 tablespoons melted lard, 3 rounding baking powder, 1 cup sweet milk, 0 teaspoon soft dough. Mrs. E. Williams. nutmpg. Flour teaspoons to make FRIED CAKES 1 cup white sugar, 0 cup light brown, 1 cup hot mashed potatoes, 2 soda. 1 and nutmeg. lard, 1 cup buttermilk. 10 teaspoons powder Fry in deep fat. eggs, 6 teaspoons melted heaping baking Enough flour to roll out. sifted with teaspoon flour, salt FRIED CAKES Mrs. Lee Palmer. 45 . You now have a Reliable and Serviceable Pharmacy in your neighborhood. TRY YOUR DRUGGIST FIRST SHAW DRUG COM,PANY Hamilton and Milwaukee Northway 2858 Telephone Northway 4977 Telephone Northway 4977 S. J. MOYER'S QUALITY AND SERVICE STORE We Deliver C. O. D. Orders of One Dollar or More. We Carry a Full Line of Groceries, Fruits and Vegetables. 7634 12th Street KAYSER'S GLOVES HOLEPROOF HOSIERY Frawley's 1498 Holden, at Trumbull Northway 5"903 McCALL'S PATTERNS CARTER'S UNDERWEAR Compliments of MARGIE ALLEN PASTRY SHOP CONFECTIONERY C. M. ALLEN, Prop., formerly with Myers' Home Bakery. Special Attention given Wedding Birthway Cakes 46 Cold and Frozen Desserts please, "And your This same dessert honour/' quoth is very pleasant. the peasant, 1 quart milk, 3 lemons, 2 cups sugar. before freezing, add lemon juice mixed with sugar. LEMON MILK SHERBET Put milk in freezer first. Just Mrs. Earl A. Mason. ORANGE SHERBET ~ cup of orange . water. Grate water and boil 3 minutes. cool-freeze. juice the rind of 2 oranges and juice of 1 lemon. 5 cups Add the Add to the juice and when perfectly and rub into the sugar. 2 cups sugar, Strain. Mrs. E. Williams. 1 can pineapple cut up in small pieces, 1 qnart of lemon J ello made with the juice and water. Whipped cream on top. Mrs. ]. B. \Vhitley . PINEAPPLE CREAM . WIth any fruit set cover with a good custard juice. Let . FIll a glass dish with sliced spong-e cake. Make 1 qu~rt of SPONGE JELLY stand until cool. Cover and whipped cream. the cake. T,'II,.., Then when Mrs .. J. B. Whitley. CROMBROSE cream, 2 tablespoons ~ pint whipping van:tla. ~ cup chopped nuts and ~ package dates chopped. Whip the cream, add the sugar, flavoring, nuts and dates. Mix well and serve in glasses. Hortense Moore. sugar. 1 teaspoon soft 2 large grape stand an hour, Let cherries. AMBROSIA fruit and 6 oranges cut FROM FLORIDA then decorate with dessicated in small pieces, 1 cup sugar. or chopped cocoanut Mrs. J. B. \Vhitley. RASPBERRY 1 cup sugar, a piece of butter SANDWICH to fit in a dessert beaten in, 1 cup flour and 1 teaspoon of baking powder. with raspberry jam. Mrs. J. B. Whitley. spoon. 2 eggs well Split and spread CREAM DESSERT cream. 1 teaspoon 1 pint whipping of powdered sugar, about 12 macaroons, mallows, 1 teaspoon and whip stiff. Then add pineapple Crush macaroone hour or 10nKcr. Serve with cherry on top. ICE CREAM and mix all together. vanilla. Add sugar, gelatine dissolved. 4 tahlespoons gelatine 1 can pineapple. ~ pound marsh- to cream in small pieces. Put on ice and let stand for an and vanilla cut and marshmallows 2 quarts milk. 1 large can carnation milk, 1~ cups sugar. Stir flour and sugar 3 eggs. a thick cream. milk also. Stir so as not eggs. whites of eggs and flavoring. Strain through to taste ra'~: together y:; cup flour. and then add enough milk to make Heat condensed in SU{I:(\rand flour mixture ~nd when cooked s1\fficipnth: in the beaten yolks of the twice and when cool. add beaten take from fire and stir fine sieve at of milk over remainder adding steam. least Mrs. Brower. Mrs. M. F. Sclls. CHOCOLATE SYRUP 2 ounces cocoa, 1~ cups granulated until sugar is dissolved to required thickness. FOR ICE CREAM sugar, 1 cup boiling ,,-ater: Boil Add 1 teaspoon vaI1llla. 47 DEMAND THE WORLD'S FINEST JOHNSTON'S CHOCOLATES Enough Said Hirschfield Candy Co. Wholesale Distributors If you want to get the best merchandise at the right prices, do your shopping at GEO. H. BENEDICT Dry Goods and Men's Furnishings Store 6511 14th Ave. Next to La Salle Garden Theatre Our stock is now complete with a full line of Fall and Winter Apparel for Men, Women and Children. 4S Conserves,_l ellies, Jams Preserves, Etc. for the Conserve, Here's hints So read them allover For Y Oflr di1mers are lacking without though yotlve substantials, the Jam and the Jell, and heed them as well; potatoes and meats, an.y sweets. up reserve an even temper and avotd family jars. AMBER MARMALADE Shave 1 orange, 1 lemon and 1 grape fruit very thin, nothing the seeds and membrane. Measure the fruit and add 3 times as much then and the second morning Should be clear- Supposed to make ten Mrs. F. E. Amick. but water as fruit. vessel until next morning, boil 1.0 minutes night add ~mt for pint of sugar and boil steadily until pale Jelly. To this end stir as little as possible. or twelve glasses. Let stand in an earthen only. stand another it jellies. rejecting Let 4 pounds gar, boil 10 minutes. SPICED fruit, 4 pounds Add 3 tablespoons sugar. GOOSEBERRIES Pick over and wash 1 quart cranberries. CRANBERRY cup water. sauc~pan, add 2 cups Put mto mould and let cool. Cook until soft. sugar Strain through and let come to a boil. Remove CANNED FRESH ripe strawberries in layers and put ~ash and hull berrIes and sugar hours careful in a cool place. to fill to running over. Can be used for shortcake Stir occasionally. Boil 10 minutes Add 1 cup vine- allspice. Mrs. M. F. Sells. SAUCE Put a colander, in saucepan and add :}4 then place into from fire. Mrs. Horace Mason. STRAWBERRIES and mash. Measure in a crock. Seal equal parts of Cover and let stand 24 being in sterilized during winter. jars, Mrs. M. F. Sells. 4 pounds fruit (remove pits), 4 pounds sugar. add 1 pound raisins, 3 oranges, 34 pound walnut meats. rind grated and orange cut and put Cook 10 or 15 minutes PLUM CONSERVE Boil 20 minutes and in small pieces, in jelly glasses. Mrs. M. F. Sells. GRAPE CONSERVE 6 cups 6 cups grapes, 2 ora!1ges, % pound raisins. Measure grapes, press pulp from skms and h~at seeds .. Put on stove WIth un.hl soft. sk.ms, sugar, water, Then cook 30 mmutes or until sieve to remove chopped and oranges from fire and add chopped nuts. thick. Remove through raisins 1 cup waln?t meats, 2 cups water, sltced. sugar, Press Mrs. Cusac. 5 pounds grapes, 1 pound seeded raisins, 5 pounds .white sugar, GRAPE CONSERVE and putp of two oranges, 1 cup walnuts, 1 teaspoon nutmeg, chop skins and raisins, Cook until white part. cloves and allspice. Wash add to pulp, add oranges, thick. PEAR CONSERVE grapes, separate. juice cm~amon and 1 of skms from pulps, takmg ca~e to reserve Mrs. H. C. NIcholson. 5 pounds hard pears, cut sugar. Put on pears and let stand over night. Next day put on range .w.lth yel- low rind of 2 oranges JUice of 2 in half inch dice, 5 pounds granulate~ juice of 3 oranges, into small pieces, cut 49 LeFEVRE-SIESS COMPANY SHOE STORES 6525 Fourteenth Ave. Garfield 6220 3500 Wes! Warren Ave. Walnut 4101 Detroit, Mich. If you're not, you ought to be In Our Shoes and Hosiery. A trial pair will convince you. KOBE HATS There are many r~sons why you wear our hats. First of aU,they are the most attractive hats you can buy for your money. Secondly-but why talk. of other reasons~ We have what you want, when you want it. KOBE MILLINERY 65 19 14th St. Gar. 5837 t'Jext Door to La Sane Garden Theatre. 50 - lemons and 1 pound raisins. Boil slowly for 2 hours or until quite thick. Just before taking from range, add Yz pound walnut meats broken into small pieces. Seal in fruit jars. Mrs. H. C. Nicholson. C H I P P ED PEARS 8 pounds of sickle or other good pears, 8 pounds of granulated sugar, XA pound of candied ginger root, 4 lemons. Chip or slice the pears. Chip the ginger root and let them boil together with the sugar for one hour slowly. Boil the lemons whole in clear water until tender. Then cut up in small bits, removing the seeds. Add to the pears and boil one hour longer. Mrs. Roberts. C H I P P ED PEARS 5 pounds pears chipped, 5 pounds granulated sugar. Let stand over night. Next morning add 2 pounds raisins or dates, juice of 6 lemons, juice of 4 oranges. Put on stove and let simmer until thick like jam. Then put in glasses. Sprinkle with nut meats when serving. Mrs. Sill. 51 52 Candies MADRID CONFECTIONS % pound each figs, dates, fruits walnuts; miscellaneous Knead to a smooth to Y4 sugar. Roll in sugar and roll raisins; and nuts. ~ pound each filberts and English chopper. paste on a board well dredged with confectioners' round cutter dipped Shape with small a meat through inch thickness. Put in granulated sugar. Mrs. G. H. Buchanan. COCOANUT cup grated CREAM CANDY cocoanut, % cup water . 2 cuP.s sugar, ~ milk. Bot! sugar, water water. until from fire. thick enough to pour. Remove and cocoanut milk until Beat until Pour in greased creamy. forms a hard ball it Add cocoanut and cocoan?t in and beat pan. Cut in squares. Mrs. G. H. Buchanan. SEA FOAM CANDY . 3 cups' white sugar, ~ cup Karo (blue label can), % cup cold water, van- ~hltes of 2 eggs, ~ teaspoon in cold water, pour illa. Boil sugar, water it forms a ball sl?wly over whites of eggs beaten with salt. Continue to heat until nearly stIff enough to hold its form. Add nuts and flavorin~ and turn into but- tered pan. When Mrs. H. O. Bullteman. salt, 1 cup chopped nuts, 1 teaspoon and Karo until cold cut into squares. FUDGE Stir . 2 cups sugar, 2 heaping tablespoons cocoa, butter m!lk, Y.3 cup brown Karo syrup. rnlIlutes after mixture until begins in buttered thick. Pour together. to boil. Add flavoring pan. When cool, cut size walnut, ~ cup for five Cook moderately and stir constantly into squares. Mrs. Brower. SEA FOAM CANDY 2 cups granulated sugar ~ cup corn syrup, ~ cup water, !lleats, 2 eggs. Cook sugar,' water and syrup together 111 cold water. fire, stir br~ken in small pieces and add gradually, whItes of eggs. and cut into squares. Beat until and pour from the creamy Take 1 cup nut it will harden in nut meats, which have been stirring constantly to the beaten Cool into buttered until pan. Mrs. Pollock. 53 A.G.BEASLEY Good Things to Eat GROCERIES & MEATS 4501 Hamilton Ave. Glendale 6012 Coal Coke EDMUND FAY CO. Furniture and Piano Moving Packing and Shipping Office 971 Lysander St. Storage In Separate and Locked Apartments Phone Glendale 1254 Night Calls Glendale 984-J 54 Drinks GRAPE JUICE Steam 1 peck grapes. Add 1 quart water, boil until grapes are )oked thoroughly. Then strain. To 1 gallon of juice add 2 quarts ater and 2 pounds sugar. Boil 20 minutes, and bottle hot. Wash ottles in soda water. Mrs. A. L. Litchfield. GRAPE JUICE Heat 10 pounds grapes slowly with water barely to cover the grapes, ook until grapes are broken. Strain through cheese cloth and let drip 11 night. Add Yz water to the juice, then add 1 scant cup sugar to each uart of juice. Bring to a boil and bottle immediately. Mrs. Meador. F R U IT PUNCH FOR 50 P E O P LE 2 cups sugar, 1 cup water, 1 cup tea, ice water, 1 quart apollinaris ater, 1 pint strawberry syrup, juice 5 lemons, juice 5 oranges, 1 can rated pineapple, J4 pint maraschino cherries. Make a syrup by boiling ugar and water 10 minutes. Add tea, fruit juices, pineapple and straw- erry syrup. Let stand 30 minutes. Strain and add ice water to make Yt gallons of liquid. Turn into a punch bowl over a piece of ice and dd cherries and appolinaris water. Mrs. YVm. Cromie. F R U IT PUNCH . 14 cups of tea (double amount of tea for 6 or so), 14 cups sugar—less ill do, 36 lemons, 36 oranges, 1 large size can grated pineapple or 2 mall cans, 1 large jar maraschino cherries, 7 quarts water. Will serve 00 if served in small goblets. If served in large goblets add YA more f everything. 1 dozen oranges, Yt dozen lemons, 1 can shredded pineapple, 2 pounds ugar, more if needed, 1 can cherry or plum juice or both, 3 gallons ater, this serves 125 people. Drop cherry in glass. FRUIT DRINK 3 dozen lemons, V/z dozen oranges, 1 can shredded pineapple, 1 can cherries, 2 or 3 pounds sugar, sweeten to taste. This makes 3 gallons. FRUIT PUNCH 55 North-End Greater Department Store 25 Individual Departments 26,000 Square Feet of Selling Space Complete stocks at all times of the highest grade possible of standard trade-marked merchandise. Prices on an average among the extreme lowest in the city. DEMERY & CO. Woodward at Milwaukee, Detroit. Deliveries to any place in Michigan. THE VIRGINIA FLOWER SHOP FLOWERS FOR ALL OCCASIONS We Deliver Phone Market 6096 8254 12th St. Near Virginia Park HOGAN'S CANDY SHOP 7711 12th St. Strictly Fresh Home Made Candies Boxed to Your Order 56 - Meats "Some hoe meat that canna eat, And some hoe none that want it." MEAT LOAF 1% pounds' beef and 24 pounds fresh pork ground together. Add 1 t, 72 cup bread or cracker crumbs, 3 cups milk, 1 teaspoon celery (t, 1 medium sized onion (if desired), 1 small teaspoon salt and % spoon pepper, mix thoroughly and bake in slow oven V/\ hours. Mrs! A. L. Litchfield. C H E E SE CREAM Can be used for potatoes au gratin or cauliflower au gratin. 1 cup leese, % teaspoon mustard, 2 heaping teaspoons flour, 1 lump butter, *t to taste, same of paprika. Dissolve with 2 cups of milk, stirring tistantly until the cheese is well melted, strain and pour over parboiled iliflower broken into a greased earthen dish, sprinkle paprika on the and bake until brown. Mrs. A. E. Schlieder. 154 pounds beef (round steak), $4 pounds pork, 1 cup milk, 2 eggs, kough cracker crumbs to make a loaf. Bake 1 hour. Mrs. Hotelling. MEAT LOAF DURHAM CUTLETS 2 cups of minced cold beef. Salt and pepper. Mix with a paste made 1 tablespoon of flour and a little milk. Let set on plate for an hour more, then cut into pieces, dip in egg and bread crumbs and fry in Mrs. J. B. Whitley. ieP fat. SMOTHERED CHICKEN Chicken cut in pieces put in pan with butter, celery cut in pieces, lit and pepper, fry brown, then cook very slowly for 1 hour and a half, sure way to have tender chicken is to dip in boiling water before )oking. Serve with cranberry sauce or jelly and hot biscuit. Mrs. J. B. Whitley. BRAISED CALVES' HEARTS Wash calves' hearts, removing veins, arteries and clotted blood. >tuff with well seasoned dressing and skewer into shape. Season with alt and pepper, dredge with flour and fry in salt pork fat. When well r°k^net*' p'a ce m a small deep frying pan or casserole on a bed of veg- tables (cubes of carrots, turnips, potatoes and onions). Add hot water 0 half surround the hearts, cover closely and bake I72 hours, basting yery twenty minutes. Remove the vegetables and hearts to a deep flatter. Thicken the gravy and pour around the hearts. Mrs. F. E. Amick. 2 tablespoons butter. 2 cups cheese, yolks of 2 eggs, 72 cup milk, teaspoon mustard, 72 teaspoon salt, few grains of cayenne, 1 cup MACARONI RAREBIT Mrs'. A. E. Schlieder. ^ looked macaroni. SPAGHETTI W I TH TOMATOES 1 package spaghetti, y2 teaspoon salt, 7% pound bacon, 1 sweet green I |pepper, 1 quart canned tomatoes. Boil spaghetti until tender. Cut bacon ™ small pieces and fry a light brown. Cut pepper in small pieces. Com(cid:173) bine and season to taste with salt and pepper. Sprinkle top with grated f neese. Bake 1 hour. Mrs. Robert Johns. *7 LYFORD M. MOORE GENERAL INSURANCE SURETY BONDS First National Bank Building Cadillac 6600-6601 58 CHILI lima beans. CON CARNE Take 1 pound Cook 1 pound chopping this, 2 medium sized onions, turning pan, and pepper seared. containing also 1 quart to make it and a little cayenne. and Add salt the beans, the consistency cup fine and fry steak and onions and mixing till meat to this mixture, canned tomatoes hamburger steak, turns white add to in frying is add to the kettle and sufficient water Flavor with salt, pepper then and of a vegetable soup. Let cook slowly about 2 or 3 hours and serve hot. Mrs. George H. Buchanan. SPANISH 4 cups red kidney onion beans', 1 quart chopped sugar. Next morning times, three flour, 2 tablespoons over night. repeat 1 medium sized tablespoon let stand off water, toes, adding done to porkfat also add again ~ teaspoon and cook beans liquid. and brown. take out done until but salt pork and b;llance dry mustard but not fine, 1 teaspoon BEANS can tomatoes, 0 pound Cover beans with cold water to a boil and then let come Coleman's mustard, retain of seasoning. When last water. Strain beans cubes and 0 teaspoon They Mrs. F. E. Amick. cayenne should to a mush. salt pork, 1 and turn in the toma- are about all the flour to the beans, pepper be quite the pork and cut and fry out Then add this gravy with the cubes in small 4 slices of bacon, allspice, % teaspoon spaghetti. NAPOLEON 1 sliced onion, ~ teaspoon mace, SPAGHETTI 2 cups of tomatoes, a bit of bay leaf, 2 cups Mrs. A. E. Schlieder. salt and pepper, cooked RICE ON TOAST cut up, 1 small green pepper, 1 tablespoon 3 big onions . pmgs, 1 tablespoon stalk of celery or celery cup milk, 1 cup boiled rice, 0 pound cheese grated paprika Serve on crackers'. salt, 1 can of butter with water, 1 tablespoon Worchester lard or drip- sauce, 1 soup, 1 egg well beaten, 1 Salt and Mrs. A. E. Schlieder. to taste. tomato or cut fine. 2 pounds pork, bread, 3 eggs, 1 can of tomatoes, 0 used in mixture, steak, % pound sausage or ground of beef salt and paprika, 2 or 3 onions ground 3 slices of half other to taste. fine and sage. Mrs. A. E. Schheder. soaked pour over, Bake 10 hours or two if baked slowly. M.EAT LOAF MACARONI 2 pounds' beef, to!TIatoes, 1 onion, dried carrots, 1cup cooked macaroni, 1 green 2 ounces 1 stalk of celery, salt pork, fat GOULASH 1 pint boiling water, a bit of bay leaf, 4 cloves, 2 cups 2 cups pepper or red .. Mrs. A. E. Schlreder. 2. level teaspoons FEATHER baking DUMPLINGS 1 level powder, I cup SIfted flour, a pinch of salt, milk enough stew and boil 12 minutes. teaspoon butter to ~ach the flour. Drop mto to wet Mrs. Roberts. HAM AND EGG SCALLOP 1 cup chopped Put SPoon butter. reserving 1 cup crumbs ham, 4 hard boiled eggs, 2 cups brea~ crumbs: in baking dish alternately. 1 table- Cover WIth a whIte sauce, Brown buttered top. the for in the oven. Mrs. Webster. 2 eggs, butter thick. gently until LEMON size of an egg, This CHEESE juice of 1 lemon, 1 cup sugar. C k 00 is a good fitling for cakes. Mrs. J. B. Who I It cy. 59 We make old clothes look like new MENYS SUITS AND OVERCOATS French Dry Cleaned and Pressed $1.00 Sponged and Pressed. 50c LADIES' SUITS AND LONG COATS French Dry Cleaned and Pressed $1.25 Sponged and Pressed, 50c SUMMIT CLEANERS & TAILORS WE DO TAILORING 7515 Twelfth Street Auto Service Walnut 2112-W WE CALL AND DELIVER Garfield 4334 We Deliver Purchases of $1.00 and up This New Thrift FRUIT and VEGETABLE Market Has Opened In Your Neighborhood I J. MONDAS & CO. 7721 Twelfth Street, Near Delaware GRAY-FIELD Wholesale and Retail Hardware and Plumbing HEATING TINNING REPAIR WORK 1109 Hamilton Boulevard Phone Empire 3922 60 1 pint of shrimp salt, pepper butter, on toast. SHRIMP ON TOAST par boiled. Make a rich white and milk, then add shrimps cream sauce of flour, Serve and 1 cup of peas. Mrs'. A. E. Schlieder. Chicken diced, chopped pepper cups chicken broth, on toast thicken with CHICKEN pepper, salt, 1 can fine, 1 can mushrooms, A LA KING pimento 2 teaspoons 2 cups cream, a little Hour. 3 eggs'. If not chopped of onion thick enough fine, 1 green juice, 2 to serve Mrs. Brownlee. MEAT DISHES No.1 cooked Alternate layers corn and lima beans. of ground Salt to taste. beef with bread crumbs, Cover with milk and bake. canned Alternate layers of ground crumbs, salt and pcpper and butter. No.2 cooked beef with tomatoes and bread . A layer of pork dIced raw potatoes pepper. Spr~akle on more v\' ater until No.3 chops generously Over and carrots. you can see i~ coming flour and bake ~bout one hour. sprinkled this' pour with flour. a can of peas, A layer of and the vegetab.es. saa up through 1% cups boiled sI1.1a11pieces, ~ pound mIlk and bake. rice, about of grated No.4 4 large cheese, slices of bacon flavor with fried and cut in Cover with onion. Mrs. ]. W. Mead. SPANISH RICE 2 cups boiled rice, 1 cup tomatoes ch?pped chllt pepper, mix and bake slowly onions, 1 tab.espoon butter, until onions or can of salt and sugar tomato to taste. soup, ~ cup Add dash are tender. Mrs. Horace Mason. flour Pound round pepper in butter round steak anu let simmcr and brown into steak, cut in frying for ~ hour. inch thick Or thicker. pan. Add enough water Serve with the gravy. Salt and to sur- S\iVISS STEAK :Mrs. Brower. % cup of rice, 2 quarts cup tomatoes, % teaspoon chopped gredients and bake 15 or fine. Cook together salt, rice until 20 minutes. :W mlllutes. HASH teaspoon TEXAS boiling water, 0 small onion 11i Cook the soft in buttered baking Mrs. C. M. Sutton. 1 pepper, 0 pound rou.n~ ste.ak rema1tl111g 111- dish and drain. rice-put (chopped), Add MEAT CAKES . 1 cup bread crumbs soaked of chopped powder, and lard or drippings. coo;(cd meat, 2 eggs, some c-:nd pepper, salt in 1 cup sweet milk, 1 cup of any k~nd 2 tablespoons bakIng chopped ill butter flour, 1 teaspoon pepper. sauce. green Fry Nice if served with tomato Mrs. Berkaw. 1% pounds steak 3 mango crumbs, and cover with strips 2 hours. and se:'ve as sauce. \Vhen done peppers, chopped ROAST PHILIPPINO fine, 0 pound Season with 3 onions. Pour can of tomatoes thru rub tomatoes sieve, of bacon. fres'h pork, salt, mould over add water 1 cuI? bread loaf, loaf and. bake and tlllcken III Mrs'. Bowe. % pound lima beans, % pint CHILI CON CARNE 4 small onions, .y.l pounds tomatoes, 61 BUCHANAN & HUFF COAL and COKE Northwestern Yard 5 YARDS Walnut 4328 5600 Wabash Cor. Hudson WE RECOMMEND SOLVAY COKE The Fuel Without a Fault \VE DELIVER Phone Market 4024 SA VALLISCH MARKET Choice Meats, Poultry and Fish Dealers in Dinner Party Specialties 9044 Twelfth St., at Clairmount A TRIAL CONVINCES DETROIT Telephone Empire 41 76 THE HUTTON SHOP FOR TOTS Gifts-Art Goods-Notions 9042 Twelfth Street Detroit 62 hamburg. and onions-cook Salt and chili powder or curry powder to taste. !Jrown meat beans. Add enough water to let simmer until done. Mrs. Brower. CHILI CON CARNE 1 can lima beans, 5 onions, 1 pound hamburg light brown and add to steak and tomatoes. salt to taste. steak. 1 teaspoon Fry onions' a chili powder, Mrs. Kempthorne. 6-1 Pies and Pastry "Oh, why are bakers made so coarse, Or palates made so finer On pies that might apall a horse, Slta!.!. man be made to dine? HOT WATER .1 cup lard, ~ cup boiled water, akmg powder, 1 teaspoon salt. b PIE CRUST 3 cups flour (sifted), ~ teaspoon Mrs. C. L. Lamson. !~ cups flour, pinch of salt, 5 ounces PIE CRUST (Very rich) lard, dry mgredlents together with fork and then add water. y.f cup cold water. Mix Mrs. Brower. % ~an of pumpkin, 1 cup sugar, 1 heaping tablespoon PUMPKIN PIE (Filling for two) ginger, pinch of cloves spo~n clI!-namon, ~ teaspoon 1 pmt mIlk. flour, ~ tea- (if desired), 1 egg, Mrs. Brower. 3 eggs well beaten, CUSTARD 3 tablespoons PIE sugar, 1 pint milk, little nutmeg. Bake very slowly, using a thin pie tin-not granite. Mrs. Brower. 2 eggs, 1 cup sugar, 1% tablspoons 1 cup currants. Cook in shells made of rich pie crust. butter, with vanilla and nutmeg. Flavor BUTTER TARTS Mrs. Millward. 1 cup brown butter, ~ teaspoon together sugar, salt, 1 teaspoon 1 cup milk, 2 egg yolks, 2 heaping teaspoons flour. Stir all for meringue. vanilla, 2 tablespoons thick. Use whites and cook in double boiler until BUTTER SCOTCH PIE Mrs. George H. Buchanan. 1 lemon, 1 cup sugar, 1 cup water, 1 egg, 1 tablespoon butter with steeped lemon. size of walnut. Mix sugar and cornstarch, Cook. Then pour over egg. cornstarch, then add boiling water Mrs. George H. Buchanan. LEMON PIE FILLING FOR CREAM PIE 1 pint milk, ~ cup sugar, 1 egg. heaping tablespoon cornstarch. Mix sugar, in a part of the pint of milk, saving the white of the eg-g to mering-ue the top of pie. Add rest of milk and cook un til taking from stove add vanilla. egg yolk and cornstarch thick. After Mrs. Earl A. Mason. MINCE MEAT 1 quart boiled lean beef chopped fine, 1 quart chopped suet, 1 pound 1 pound raisins, 2 cups sug-ar, cinnamon. cloves to taste, 2 quarts tart apple. Mix with boiled cider or juice of peaches or sweet currants, chopped cider. Cook till all is done. Mrs. Brownlee. 6 pounds green tomatoes apples add 6 pounds MOCK MINCE MEAT ground with grinder chopped, 1 pound suet ground, 3 teaspoons 2~ and cooked 10 hours. 5 pounds brown 4 J?ounds salt. 2 cups vinegar. 4 tablespons cloves. 1 teasp.oon grated nu.tmeg, or 3 hours until clear. ReqUires 1 Cook about sugar, cinnamon. raisins, Then seedless 4 tablespoons 1 te~spoon allspice. peck tomatoes. Mrs. Fred M. Meader. 65 "Finicky Folks" Most of our customers are "Finicky Folks"-it' s our par. ticular delight to please them. We find that our modem family laundry service most appeals to the most particular people. it will appeal We.re sure, therefore. to you. You.n ap. preciate the quality of it, and you.n be pleased with its economy, too. And it saves you time as well as money-we wash and iron everything but a few pieces which you can easily iron at home. 25 Pieces, $1.00. Try this new washway-bundle up everything that r.eeds washing and phone us tomorrow. WELLER LAUNDRY CO. Cadillac 5169-5170 G.T.PROCTOR BUILDING CONTRACTOR 7349 Dunedin Ave. Garfield 6060 QUALITY SERVICE WE DELIVER Tel. Garfield 5375 Fruit, Vegetables, Groceries and Meats SEWARD MARKET HIGH GRADE at Moderate Prices 8051 12th St., at Seward 66 1 cup brown sugar, butter. A good way to use left over pie crust. BUTTER 1 cup currants TARTS or raisins, 2 eggs Mrs. Ke'mpthorne. 1 tablespoon LEMON CREAM PIE 4 eggs, ~ cup sugar, 1 ta~~espoon heapmg, Beat 1~ yokes cups and ~hites' bOlhng water, to thicken lemon and bOIlIng water. and add 0 beaten whites. rind separately .. To yolks Cook m double flour, heaping, 1 tablespoon and juice add sugar, boiler until grated corn- of one flour, it be- and Put in baked pie shell Mrs. M. F. Sells. starch, lemon. cornstarch, gins use balance of white for top .. Yolks 4 eggs, until double beat. Use other boiler 1 cup sugar, thick LEMON rind PIE and juice and add beaten whites 2 egg whites for top of pie. of 2 lemons. of 2 eggs to above Mrs. M. F. Sells. Cook in and PINEAPPLE PIE 1 cup sugar, 1 cup water, 2 tablespoons ed, 1 lump stove. previously add 3 heaping butter. Cook Add 1 tablespoon juice. baked. Meringue with whites sugar, pulverized teaspoons until lemon thick. flour, 1 cup pineapple-shred- yolks in crust which 2 eggs. Add Put 2 eggs beaten and brown. Take from has been stiffly to which Mrs. D. Y. Dilger. 1 large coffee tablespoon cinnamon rounded ground RHUBARB PIE cup chopped flour, butter rhubarb, size of a small egg. 1 cup sugar, 1 beaten egg, 1 Flavor with a little and bake between two crusts. Mrs. F. E. Amick. 6 pounds beef, 3 pounds juice and rind of 3 oranges, MINCE MEAT suet, 4 pounds all 1 ounce ginger, in a large pan together 4 nutmegs salt and 1 teaspoon fine. Put cloves, 1 tablespoon "ants. cut ounce grated, boiled cider or 1 quart good lump of butter. ients cool pour over of grape Let in pan after having mixed them welt. point. top molasses % inch thick and seal. come seeded raisins, 3 pounds 1 pound citron cut fine, 4 quarts cinnamon, and add 2 ounces and juice pepper, 2 pounds and rind of 3 lemons sugar, 1 quart a or syrup, over ingred- Pack into Mason jars. When juice, 1 quart good molasses Pour to a boiling cur- apples 1 Mrs. A. E. Schlieder. 1 pint milk-scald flour. to taste. of vanilla. 5 tablespoons' Add nutmeg teaspoon put in milk by degrees. 1 cup brown 2 tablespoons' butter h,,;linR' pour spoon sugar together. water i~to baked then CHAPMAN Beat the eggs Add this Add this CUSTARD let cool, 3 eggs PIE (yolks) into the flour-this to a cream, lumping. to the yolks with a pinch of salt and a last to the beaten whites prevents of eggs beaten aI!d at Mrs. A. E. Schheder. Bake 25 to 30 minutes. BUTTERSCOTCH (medium), butter flour, 1 cup boiling water, sugar PIE add egg yolks and flour. Mix well and cook lower and spread thick. till crust. of eggs over pic. Brown in oven. Beat whites size of an egg, yolks of 2 eggs, 2 egg whites. and then add the. cup of val11lla and till sti.ff with 1 table- Cream sugar Flavor with 1 teaspoon Allce Roberts . . 1 pound finely currants. 0 pound brown Put tarts. sugar, through all 3 large GOOD CHRISTMAS MINCE MEAT small. pounds ., chopped chopped apples, 10 suet, dates, 1 pound ~ I?ound blanched. grinder and fill Jars. A convel11cnt ralsms, 1 poun,d pe.el, 1 pound pmch ~f salt. fillmg for .ples and of candled almon~s, Mrs. J. B. WhItley. 67 We Have 650 Lots Out GRAND RIVER AVE. Close to Rosedale Park Subdivision OUTER BLVD. 150 feet Wide, Runs Through Our Property FROM $395 UP WORTH DOUBLE We have sold over 20 subdivisions and these are the best value we ever offered. Let us prove it. You will be under no ob... ligation. THE WHITLEY CO. Journal Bldg. West Fort St. 63 2/~ cup sweet milk, 2/3 cup pineapple 1 heapmg in double :rhen and s'erve with whipped tablespoon b,?iler. PINEAPPLE CREAM PIE cornstarch, 1 teaspoon butter. add 1 cup diced pineapple. cream. juice, 2/3 cup sugar, 2 eggs, Cook all together Bake shell and fill Mrs. Guinness. MINCE MEAT apples, 1 pint 2 pmts 1 pound . 3 pound~ meat, 6 pints vI~~gar, ralsms, 1 teaspoon. cloves. Will or sweet pickle syrup or can of chernes fine. sugar curr~nt~, 2 teaspoons Improve (more suet, 1 pint molasses, 1 pint If needed),. 1 cup boiled cider, 2 pounds nutmeg, cmnamon, juices and y.; pound mixed peel ground it ~o add glass of jelly and fruit 2 teaspoons Mrs. Roberts. ORANGE 2 cups milk, 1 heaping tablespoon 2 eggs, 0 cup sugar, rounding Scald 1% cups milk with rind of orange. starch and flour, with 36 cup milk. add the sugar, When thick add the orange juice and a little butter. shell. Cover with the beaten whites flour, 1 flavor. Beat yolks of eggs, in the hot milk. Stir Pour in a baked pie flavored with lemon. or 1 teaspoon cornstarch, tablespoon 1 orange orange grated PIE Mrs. Webster. 1 egg, 1 cup sugar, 1 cup raisins, 1 cup pet milk, 1 tablespoon vinegar, allspice, nutmeg and cinnamon. Bake in two crusts. Mrs. Meade. SOUR CREAM PIE M,INCE MEAT chopped 3 bowls 1 bowl vinegar, boiled beef, 5 bowls apples, 1 bowl light molasses, 1 bowl boiled cider, 1 bowl chopped suet, 2 bowls raisins, 5 bowls brown sugar, 2 tablespoons little black pep- in the jujce. Add all but per, 3 lemons-grate meat and spices. then add meat and spices. Can. Thin with water when used. RHUBARB in the rind and squeeze raisins are tender, 2 tablespoons salt cloves, 2 tablespoons Mrs'. Brower. too heaping), CUSTARD cinnamon, Boil until nutmegs', 2 grated (not 1y.; cups rhubarb cut sugar mixture. Put at once and 1 large tablespoon Now add tablespoon into previously fine, 2 egg yolks mixed together. Mix 1 cup and combine with above thickened. together and boil all together until flour butter Mrs. C. M. Sutton. baked crust. BUTTERSCOTCH PIE Combine with 1 whole piece butter a rich pie crust previously 136 cups brown egg and 2 cups sugar with 2 tablespoons flour and mix sweet milk and vanilla. Now add large into thickened baked, and let slightly brown in oven. and pour Mrs. C. M. Sutton. and cook over double boiler until 1 pint milk, 2 tablespoons size of a walnut, ~ cornstarch, cup sugar, COCOANUT CREAM PIE butter cocoanut. the yolks of eggs, 1 pinch salt, of 0 36 teaspoon Mrs. A. E. Schlieder. vanilla, BUTTERSCOTCH PIE 136 cups dark brown sugar, butter, 2 tablespoons and flour together. thick. Add egg yolks and butter 3 tablespoons 1 teaspoon Add water gr~dually. and stir ~ver flo?r, 2 or 3 eggs, 1 cup val1111aor grat~d nutmeg. fire and val1111a. Fill bake~ pie crust. and add corn- .menngue, sug~r does not cook up fairly thick, for Mrs'. Horace Mason. of eggs stiff, add 2 tablespoons If mixture than one tablespoon. ly.; cups water, 1 heaping tabl~spoon of if deSired). LEMON PIE lemon (grate cold water, Mix sugar until Beat whites brown starch-not in oven. more 1 cup sugar, juice of walnut, boiler. . flour, ~utter size Cook In double Mrs. Brower. peel 69 "Learn to Remember Nnmes---Practice On Ours" Detroit's Greatest Laundry & Dry Cleaning Plant A COMPLETE CLEANING SERVICE -WE OFFERYOU- -FOR THE HOME- Wet Wash Dept. Family Washing Ready to Hang On the Line. Flat Work Dept. Table and Bed Linen Fresh and Immaculate. Semi-Finished Dept. Wearing Apparel Washed and Dried, Flat Pieces Ironed, Ready to Use. Finished Starched Dept. for the Busi- Wearing Apparel ness Men and Women. Lace Curtain Dept. Scallops, Edges and Corners Perfectly True. No Pin Holes or Rust Dry Cleaning Dept. Men's, Ladies' and Children's Clothing Thoroughly Cleaned and Pressed. Also Household Draperies and Rugs. LA MEASURE BROS. Launderers and Dry Cleaners 1450-1526Twenty-First Street DETROIT Wesl0137 HIGHLAND PARK PHONES Hemlock 1899 70 MINCE MEAT 3 pounds lean beef from neck-cook in a little water gristle Remove add chopped meat. chopped, 3 pounds quarts a~d grated rind of cmnamon, 1 teaspoon chopped apples, and bone and chop fine. Reduce liquor Combine with the following 1 pound sugar, 2 pounds raisins, 1 pound lemons 1 quart boiled cider, 2 oranges, cloves. Cook about 0 hour and can. and oranges, 4 teaspoons' until tender. to 1 pint and finely 7 or 8 juice sal!, 4 tea~poons 2 lem~ns currants suet Mrs. E. Williams. LEMON PIE tablespoon ~ cup flour, ~ cup lard, Y8 cup cold water. Mix with fork. Cus- juice and grated rind of 1 Add Boil and add butter tard-I lemon, 134 cups water, 1 tablespoon yolks last. flour, 1 cup sugar, 3 eggs, then lemon and water. to flour and sugar, Mrs'. Kempthorne. Beat yolks separately. butter. spoon cinnamon, spice and salt 45 minutes. 2 cups stewed pumpkin, PUMPKIN 1 teaspoon ginger, 0 teaspoon salt, ~ tea- 1 cup sugar, 2 eggs, 1 scant pint milk. Mix sugar, Bake add eggs and milk. into pumpkin, PIE Stir together. CREAM PUFFS Mrs. C. H. Palmer. Y2i pint boiling water. Boil butter together and stir cups flour, % cup butter, 1~ water well beaten eggs. Drop on tins and bake thirty minutes Fill eggs. while it and Let cool and add five in quick oven. 1 pint milk, 1 cup sugar, % cup flour, 2 them in the milk fill with Jhipped cream. Mrs. W m. Cromie. Beat is boiling. When partly cool, flavor, or in the flour while boiling. them with the following: flour and sugar and stir together eggs, CREAM PUFFS 1 cup water, 0 cup butter, 1 cup fl?1!r, heaping, yolks of 3 .eg~s. Put 111 flour. thor- cool. When in hot water in a saucepan to boil. When bOlhng add butter Let Beat together twent~ minutes oughly oven. When cool slit with sharp knife and fill wIth whIpped cream. Mrs. Kempthorne. cool add eggs well beaten. and drop on well buttered then stir all tins. Bake. 71 MERCHANTS NATIONAL BANK of Detroit FORD BUILDING Cor. Griswold and Congress Residence Garfield 1376- J A. F. SHEPPARD Office Northway 3347 PLUMBING AND HEATING 6554 Hamilton Avenue REPAIRING A SPECIALTY 1f'---------,--....---..-..~---.- ,_-:. R. A. Hugill PHARMACIST Where Quality Counts Hamilton Ave. at Philadelphia 72 Pickles apeter Piper picked a peck. of pickled peppers." 6 white 011- to which add a dozen cloves and tWice as J?any pepper corns. In the morning Sprinkle stand ~alt .. Let 111gvll1egar This will make over night. 2 quarts. Mrs. PaulIne Hirschfield. . fine Chop ripe red. Add 2 tablespoons cloves can. and allspice, 24 CHILI SAUCE tomatoes, 8 onions, salt, 10 tablespoons 2 cups vinegar, dilute a lIttle. peppers, 6 sweet or .sugar, 1 teaspoc;lI1 CI.nnamon, Coc;>kun~II thick. then Mrs. Pauline Hirschfield. ~rcen OLIVE 3 to 4 inches PICKLES long. in salt, about 1 tablespoon over night Slice thin cucumbers Let stand morning off vinegar spoon black mustard oil, 1 tablespoon sugar. drain Scald in a weak vinegar. To each quart cucumbers seed, 1 teaspoon white. mustard Cover with cold vmegar. .' Do not To each quart slice 1 omon. salt to each qfarh ~n let them bOldram seed, 1 teas~oon 0 L:e add 1 teaspoon celery see . 1 ~~a- Can o~ pac:k In croc s. Mrs. Harnet Kanouse. 1 peck ripe tomatoes, vinegar, 1~ cups Boil until pepper, cinnamon. thick. SAUCE CHILI 6 stalks 3 cups celery, 6 on~~ns, 2 red PTrP~?'t;a:poon sugar, Seal hot .. espoons J:S 'G~nness. 2 ta reen PEPPER RELISH . 18 green salt. Chop pepl,>ers and dl1lug~r 12 ol1lon~bns peppers, cold, drain. Add vll1egar an s 1 quart vll1cgar, 2 cups Cover with boiling Cook l'i minutes. . Mrs. G~nness. . 18 red peppers, 1 teaspoon sugar, water. When Seal hot. 12 green salt. spoons add sugar, peppers, Grind 12 red pe'ppers~ . and stand 10 bOIling wa salt and enough vinegar to cover .. PEPPER HASH 15 onions ter' 15 minutes. 17S cups sugar, 3 ta Mrs' Banta. ble - Drain and 75 At the geographical center of Detroit, the NA- TIONAL BANK OF COMMERCE will on January 1, 1923, open a bank with special features and facil- ities for the transaction of financial business for the women of Detroit. This new Office in the General Motors Building is being organized and equipped to render efficient, prompt, and courteous service. OFFICERS RICHARD P. JOY, President WM. P. HAMIL TON, Vice President HENRY H. SANGER. Vice President CHARLES R. TALBOT, Vice President SAM'L R. KINGSTON, Vice Pres. & Cashier R. M. McCONNELL, Vic~ President CHAS. N. MAYCOCK, Asst. Cashier CLAUD M. BEERS, Asst. CashIer ALBERT C. VOSS, Asst. Cashier ROBT. C. WANDEL. Asst. Cashier O. L. HA TI, Credit Manager DIRECTORS FREDERICK M. ALGER Treasurer Alger, Smith & Co. A. R. DEMORY Pres. Timken-Detroit Axle Co. WILLIAM P. HAMILTON Pres. Clinton Woolen Mfg. Co. CHARLES H. HODGES Pres. Detroit Lubricator CO. JAMES INGLIS Pres. American Blower Co. RICHARD P. JOY President D. B. LEE Pres. Motor Products Co. ALVAN MACAULEY Pres. Packard Motor Car CO. JOSEPH MACK Pres. Jos. Mack Printing House 76 EDWARD~. MANCOURT Vice Pres. Consolidation Coal Co CHAS. S. MOTT Vice Pres. General Motors Corp. EDWIN H. NELSON Pres. Nelson, Baker & Co. CHARLES M. ROEHM Pres. Roehm & Davison JOHN R. RUSSEL Vice Pres. Russel Wheel & Foundry Co. MURRAY W. SALES Pres. Murray W. Sales & Co. HENRY H. SANGER Vice Presiden t CHARLES R. TALBOT Vice President CHARLES B. WARREN Council For The Bank CORN RELISH 12 ears corn, 1 head cauliflower, peppers green chopped rustard, . et all come Jars'. chopped. fine, 5 cups 1 tablespoon to a good fine, 1 red pepper 2 large onions chopped fine 3 large chopped fine, 2 stalks celery vmegar, sugar, 1 small box salt, ~ teaspool~ tumeric mi~ed with a little vinegar . Put up in glass Mrs. Banta. boll and boll ten mmutes. cup water, 3 cups for ~ 1 dozen heads ~eler.y seed, In bnne day before. cover cabbage, cucumbers, 1 head 1 ounce 3 or 4 days. Drain and spice. Simmer SPANISH 1 dozen celery, PICKLES large onions, tumeric, pounds Chop all vegetables 2~ 3 ounces white mustard sugar. 1 peck green tomatoes, 6 seed 1 ounce Put ~ucumbers the to brown fine and sprinkle with salt vineO"ar enough Mrs. C;'uickshank. Add thoroughly. all water off ~ hour. CHILI 3 red peppers, sugar, a little 1 peck tomatoes', vinegar, % pound apples. SAUCE 6 large onions, 1 stalk cinnamon, ~ cup salt, ~ pint of celery, 2 quarts Mrs. Harding. CORN SALAD 28 ears of yellow sweet seeds peppers with lIlus~ard, 4 cups white p~t m mustard; just VInegar. Boil one hour. out, sugar, before 2 quarts taking Can while hot. corn 4 onions. or 18 ears of evergreen 1 small 4 red 34 pound Colman's ~ cup salt. Chop all fine, from the stove mix with a little cold cabbage, vinegar, corn, Mrs. Roberts. CHILI bushel 2 quarts sugar 2 pounds cinnamon, % tablespobn tomatoes, brown ~ celery, spoons spoon mustard. SAUCE ~ doz. quarts' vinegar, onions, 1~ cloves, 0 tablespoon red peppers, ~ cup salt, 6 stalks 2 table- allspice, 1 table- Mrs. Roberts. 4 quarts chopped brown sugar, 2 pounds ounce % dozen tumeric, stalks 2 tablespoons celery. BORDEAUX cabbage, 2 quarts 2 ounces' mustard SAUCE green tomatoes, seed, ~ ounce salt, 2 chopped peppers, Cook one hour. 4 large onions, celery s~ed, ~ vmegar, 2 quarts Mrs. Church. 8 apples red peppers, and chopped, boil 1 hour. CHUTNEY SAUCE and chopped, peeled 2 ~r~en and 3 8 large onions, 1 pound brown sugar, ~ poun~ ral~IllS seeded Cover WIth VInegar and ripe tomatoes, ~ cup salt. 1 tablespoon 12 large ginger, Mrs. Church. OLIVE OIL (OR WESSON OIL) PIC.KLES 1 ounce Slice unpared ~ cup salt. with 3 hours. oun~e Dram cucumbers of seeds till is filled. celery jar Jar. to fill gallon sufficient cucumbers Continue until black mustard cucumbers seed, 1 ounce whIte mustard layers all .used and let stand se~d. 1 seed, ~ pint olive or Wesson. oil,. 3 or 4 ch<;>pped ?n~~ns. layers' WIth sprrnk.!lI1g oil between. each .Iaye~. Contmue oil and fill Jar WIth vll1e~ar. Mrs. Donald Y. Dtlger. and 2 tablespoons remaining from brine and return to Jar Pour over Put are and onions 111 . 111 PEPPER HASH 12 red peppers, 12 green Cover with boiling water. with Let boiling water. Quart cider vinegar, Bottle and seal. 1~ 15 large onions .. Chop all peppers, stand 10 minutes. five minutes .. Dram. Dram well. fin.e. Cover agall1 . Tl~en .add 1 Let stand cups sugar, 3 tablespoons' salt. Ball bf.rlltlutes. Mrs. ~ I ar. 36 large few minutes tomatoes and add 3 large red peppers peeled, SAUCE 4 large onions, cut CHILI 77 . 8 tablespoons Bod fine, 3 large green peppers sugar. POPE PHARMACY 1512 Holden Ave., cor. Sterling Ave. PRESCRIPTIONS a SPECIALTY TOILET ARTICLES Market .,.1042 SICK ROOM SUPPLIES Northway 358 DEVONSHIRE GROCERY Corner Merrill and Bethune Below the Level. But On the Square Fruits, Meats and a Full Line of Groceries G. K. Cameron. DEVONSHIRE CONFECTION,ERY Cor. Bethune and Merrill Sodas-Cigars-Magazines Large Assortment of Fresh Bulk and Box Candy Very Reasonable Prices Special Old.fashioned Chocolate, 23 eta. lb. CLARK HARDWARE CO., INC. 6554 Greenwood Ave. Gutter Conductors, Sky Lights, Ventilators, .smoke Stacks, Tin Roofing, Furnace Pipe, Stov~ Pipe, Special Sheet Metal Work, Canvas Decks FURNACES CLEANED AND REPAIRED Telephone Northway 3347 78 fine, cut 4 tablespoonS" slowly 3 hours, can. from both of which kinds of peppers salt,. 1. tablespoon each of cloves, allspice stlrrmg well. Add 4 cups of cider vinegar, seeds have been removed, Boil Boil up and and ginger. Mrs. Horace Mason. 2 quarts cucumbers, MUSTARD 2 quarts tomatoes, PICKLES ~ peppers. IC, 2 9uarts' ~orntng 109 and let come P.aste: 6 tablespoons mustard, Let ,:megar, 1 quare sugar. dram and scald up in weak vinegar water. to a boil. Put pickles 1 cup flour, 1 tablespoon stand in brine over night. 1 quart onions, 1 cauliflower, tumer- Next Then make dress- Mrs. Roberts. in and scald up. GREEN 1 peck green tomatoes . (j pounds sugar, and cloves, 2 tablespoons Cook 0 hour or gar. brown longer. TOMATO chopped MINCE MEAT 2 pounds raisins, salt and allspice, and drain not 1 tablespoon juice of 1 lemon, too dry. Cook 3 hours, each of cinnamon 7:2 cup vine- Mrs. C. E. Davy. SPANISH PICKLE sized pickles cabbage, 1 head sliced and salted over night, 1 big stalk of celery, from which remove seeds. Grin~ this all in food chopper. 50 ~edium ol1lons, large peppers, tablespoon mustard dry mustard, brown spoons of dressing seed, 1 level tablespoon 6 or 7 level sugar. Mix mustard, tumeric and vinegar tablespoons 1 level so it runs and let boil ten minutes. 12 small or 7 2 red and 2 grew 1 level tablespoons 2 pounds table- Then add rest and can. flour, 2 scant through celery seed. 6 level 7:2 gallon vinegar, flour, tablespoon salt, in a smooth Add pickles, heat paste. Mrs. E. W. Phillips. Slice 12 large over night. let stand water, 1 red pepper, 1 teaspoon cucumbers CUCUMBER In the morning cut up, 1 cup brown sugar, 1 teaspoon PICKLES Sprinkle with salt and and 6 large onions. drain and add 1 pint vinegar. 1 cup 1!1ustar~ seed, flour. BOIl 20 mlI1utes. 1 teaspoon Mrs. F. S. Stewart. celery seed, a little tumeric, Dissolve over NINE a small cup of salt pickles, Pour 0!1ce in that time pIece of alum the hot. Let of brown pIckles. 48 hours. and spices. stand sugar in jars. boiling Pack and on the eighth size of a small walnut, Do this DAY PICKLES seven in a gallon of water, enough to cover pick~es. Tak,e new brine day take some werk v,lI1egar a~(~ a and pour. over pIckles bo:lmg" a gallon of good vll1egar, and 4 pounds and let cool before puttlI1g on Scald days. this hot. Take Mrs. F. S. Stewart. 20 large ripe tomatoes Spoons brown sugar, g:nger, 0 teaspoon gar. bag. Mix and boil until consistency 3 tabl~spoons cloves', 1 teaspoon chop :Mash the tomatoes, SAUCE CHILI 6 large onions, 3 large, green peppers. 6 table- 2 !ea,p0.ons celery seed, 6 cups goC?d clger VlI1e- 111 small salt, 3 teaspoons and pepper. cinnamon, onions spIces put rs... M R N J I OlOS. of catsup. 1 peck tomatoes 0 gallon white wine vinegar, MUSTARD CATSUP 1 pound must;rd. 2 ounces black pepper stick 1 ounce whole in bag and cook with the tomatoes. cinnamon. sugar, 2 ounces . {ether 2 pounds granula.ted in a bag. 2 oUly:es ~lsPlcli ut a cloves. 0 cup sa 1. Mrs. Kempthorne. I~ peck green tomatoes 74 , 2 pounds brown apples ~ :o~1I1d pepper, ... ~ gal10n vmegar, 'rL sugar. CHUTNEY !h pec to S I/. peck ontons, h te mustar . d see, d !h peck 72 ounce I/. scan. Mrs. Kempthorne. SAUCE k . npe toma. e ,74 72 ounce WIt 3 h ndfuls of sale a ;9 PICKLED PEACHES OR PEARS (Prepared in oven) 7 pounds peaches was'hed, 5 pounds granulated 1 pint vinegar, 3 sticks of cinnamon placed in bottom of crock. Bake in a slow oven in .l 2 gallon crock 2~ then pour over fruit. in vinegar on stove, Mrs. F. M. Meader. or 3 hours. Dissolve sugar in cold oven. sugar, Start SWEET GHERKINS 1 cup salt. Cover with hot water 2 gallons cucumbers, and let stand Y;; cup salt, Y;; cup ground mustard, 0 cup seed, 1 cup mixed spice, 1 cup brown sugar. Mix well and put vVeigh 4 pounds brown sugar and each morn- is in a handful until all Stir each morning when sugar over night. 1 gallon vinegar, mustard this mixture on cucumbers. ing put added. Mrs. H. C. Nicholson. is used. EXCELLENT SWEET Take 7 pounds of cucumbers Then in clear water 3 days. every day. Then cut up in slices, having the pieces 0 inch thick. cups vinegar and cover with water and simmer 2 hours. Drain. Heat 1 quart vinegar, pounds brown sugar, 10 packages mixed spices, a small 1 pint water, 2~ Pour piece of alum. for 3 days, changing water the cucumbers. this hot over for 3 days. Take 10 Repeat brine SPICED size. table PICKLES Soak in strong Mrs. E. L. Roberts. CHOW CHOW 1 peck green tomatoes fine, 1 cup salt, 1 gallon vinegar, 2 quarts water. and then boil 20 minutes teaspoon cinnamon, 1 teaspoon brown sugar. in 2; quarts vinegar, chopped fine, 6 onions, 4 green peppers chopped Boil 15 minutes. Drain ] cloves, 1 teaspoon black pepper, 2 pounds ~ pound mustard Mrs. Sieg. seed, in jars and seal. Put OLIVE OIL PICKLES in jar and put (One gallon jar) Let 36 cucumbers-dice tween. Have chopped, 0 ounce each of black and white mustard seed, cayenne pepper of oil. Fill up jar with cold vinegar. in layers with handful of salt be- 2 large onions seed, 1 ounce celery Sprinkle each layer with 3 large spoonfuls Mrs. Van Sickle. 3 hours. to taste. drain. ready stand Then 1 peck ripe tomatoes over night, 2 cups chopped celery, G onions chopped fine, 2 pounds brown sugar, ~ cup salt, 2 ounces white mustard 1 ounce of cinnamon. seed, 3 red peppers Put chopped fine, 3 pints vinegar, in jars and seal. Mrs. Sieg. TOMATO chopped fine-drain RELISH CHILI SAUCE 1 peck tomatoes, 2 quarts onions, 12 green peppers, salt, 1 cup sugar, 1 quart in bag. Cook slowly about 2 or 3 hours. vinegar, tablespoons spice. Put 6 red peppers, 4 ~ pound whole mixed Mrs. Van Sickle. 12 large cucumbers, about 2 hours. Wash thoroughly vinegar, 1 cup sugar. 2 tablespoons mustard teaspoon tumeric, 1 teaspoon celery seed. Can while hot. then cook up or heat Salt after through seed, 1 teaspoon slicing and let stand in 2 cups pepper, 1 CUCUMBER 3 large onions. RELISH Mrs. W. M. Brown. 1 cup sugar, 1 cup salt. 1 cup mustard, 1 gallon vinegar. Mix and Thev will keep indefinite- and can without heating. Dour over cucumbers ly and are very crisp .. Mrs. W. M. Brown. MUSTARD PICKLES GOVERNOR'S MIXTURE 6 onions chopped fine, 1 cup salt. Take and drain. 1 peck green tomatoes, with layer of salt and let stand over night water. 2 quarts vinegar, t~hl('Sf)oons mixed spices. Boil until 1 Quart vinegar and boil together 3 pounds brown sugar. 0 pound white mustard 20 minutes. Put in jar 2 quarts of Then drain. Syrup: seed, 2 Mrs. Earl A. Mason. thick. 80 12 large ripe tomatoes, 1 cup sugar, 1 tablespoon spice. Boil until quite thick. CHILI 1 large onion, 3 red peppers SAUCE salt, 1 cup vinegar, 1 tablespoon all chopped fine, cloves and all- Mrs. Earl A. Mason. GINGER juice a little the juice of the pears ~ pound sugar, ginger root, 2 oranges, out p~unds thm slices. Press the rind in shreds. hot water enough lemon and orange pears and cook slowly for 3 hours. in cool, dry place. it wax and it has kept Peel to the juice, sugar ginger, I have put fine. PEARS and rind of 5 lemons, Shave hot water. the 5 lemons and cut to dissolve lemon Place in pint in jelly glasses and orange them crosswise 8 pounds the ginger and the oranges pears, 6 root in and cut in slices. Add add the same. When peel, add the fruit jars and seal. Keep and covered with paro- hot lastly Mrs. Earl A. Mason. ~ bushel SWEET cucumbers. SPICED CUCUMBER Brine made of 1 cup salt PICKLE for 4 mornings Heat the fifth morning. Pour over cucumbers as before, ing. 1 quart over sugar, quart. and let stand 10 cents worth mixed Put pickles cucumbers vinegar, in cans, heat piece of alum size of a walnut. for 48 hours. spices and enough Use hot, brine then chang~, making each morning to gallon hot water. new brine until 8th morn- this and pour light brown a Heat 5 pounds cider vinegar diluted the liquid, pour over pickles and seal. Mrs. Earl A. Mason. RECIPE PRESERVING A HUSBAND them in pickle, while oth~rs keep them m hot. FOR selection. Be careful in your such as have been reared keeping makes sweet with ~~iles of chanty. them sour and sometimes tender and good by garnishing bItter. and flavored with kisses in a good moral atm<;>sph~re. Some Th~;tst Do not choose too young and t:,-k~ only In b IS o~d~ Even .poor v:,-netIes iiY e:n ned Then wrap t eM~n C~B~n e them wIth patlence'h we . swee e tl ,,:ater. to taste. 81 Puddings 1 cup strawberries STRAWBERRY MARSHMALLOW DESSERT cut in halves, 1 cup marshmal10ws cut 1 cup heavy cream whipped to stiff ~ teaspoon and marshmal1ows. and serve in dainty glasses with lady fingers or wafets. strawberries vanilla, froth. Fold in 3 tablespoons Chill in halves, sugar, thoroughly Mrs. Hotelling. PINEAPPLE SPONGE 1 envelope Knox's gelatin, soak in a little water, 1 cup sugar, ~ cup then add with soaked gelatin. When to set, add 1 can pineapple, nuts and 1 pint of whipped syrup threads, water boiled until mixture cream. begins Mrs. Hotelling. TRILBY CREAM 1 pint whipped cream, 1 box marshmallows, 1 pound dates, 0 pound white grapes, % cup nuts. and dates. Flavor cream with 0 teaspoon vanilla and sweeten to taste (about 0 cup sugar). Mix and chill before cut marshmallows Mrs. Hotelling. Seed grapes, serving. CARROT PUDDING 1 cup brown sugar, 1 cup raisins, 1 cup. currants, 1 cup grated carrots, 1 cup grated potato, 1 teaspoon salt, 1~ cups flour. Steam or boil 3 hours. 1 cup chopped suet, level of soda, little Mrs. Brower. SUET PUDDING soda, 1 teaspoon 1 cup chopped suet, 1 cup raisins, 1 cup currants, 1 cup molasses, 1 cloves. than cake batter. Steam 3 to- is Beat white of egg to a stiff froth and. mix just before serving. cup sour milk, 1 teaspoon A little salt and nutmeg and flour to make a little thicker Warm the molasses hours. gether with 3 tablespoons dissolved. Sauce: 1 large spoonful butter, yolk of 1 egg. soda in a little warm water. and set on stove until Stir all well sugar cinnamon, 1 teaspoon of hot water and dissolve Mrs. Sieg. % cup raISinS, 1 cup chopped dates, 1 cup chopped nut meats, % cup flour and 1 heaping teaspoon baking powder. sugar, 2 heaping tablespoons \Vhites of 2 eggs welt beaten. Mrs. E. W. Phillips. DATE PUDDING 2 cups PEACH STEAMED PUDDING flour, 2 teaspoons baking powder, % teaspoon :r.4 cup milk, or enough to make right batter spoon butter, Add 1 cup sliced peaches or C1nyother or a fruit sauce. fruit. Serve with a white Mrs. Ear! A. Mason. salt, 1 table- for steaming. sauce. DATE TOAST ~ cup bread crumbs, 1 teaspoon chopped. 10 layer dates dry ingredients, nut meats Mi into well buttered pan, set oven. add egg yolks and beat well. add stiff whites. in dish of water and bake one hour baking powder, 1 cup sugar, 1 cup chopped. ~ eg-gs beaten separately. Pour in moderate Mrs. A. J. Ackerman. CURRANT PUDDING 1~ cups cooked currants seem too juicy after of flour with the eggs and sugar. then add ~ cup butter. the currants teaspoonful currants. ('oak in the oven. Bake in moderate 82 Do not cook after Beat 2 eggs and a cup of sugar (cook in just enough water them). If the butter has been added, mix a good them with the they the eggs have been put Then stir to cover together. in-only what oven until nice and brown. Mrs. McLean. CHERRY PUDDING flour e~ough .111 b?ttom. ~ ct:p sweet milk, 1 egg, 1 tablespoon der J~ chernes warm wIth nch nulk or cream. STEAMED to make stiff then put dough on cherries SUET PUDDING sugar, 2 teaspoons like a cake. Grease and steam ~ hour. baking pow- a cake pan, put Serve Mrs. Cusac. 1 cup chopped suet, 1 cup raisins, 1% cups milk, 3% cups flour, ~ cup 2 cups powdered to a cream. boiling water. molasses. % teaspoon sugar. % cup butter. Flavor vVhen ready to serve beat soda. Rub together. Steam 3 hours. in 2 tablespoons Add 1 egg. Beat all to taste. Sauce: Mrs. Wm. Westerman. SUET PUDDING . Take. 1 cup chopped suet, 1 cup of raisins, 1 cup brown sugar, 1 cup 2 to flour, 4 tablespoons Steam 3 hours. baking powder. 2 tablespoons 111.lk,1 pll1t flour, 1 teaspoon tablespoons make as thin as desired. Sauce: butter. Water Mrs. Cusac. sugar, DATE PUDDING powder, first mixture. ~ cup sugar, 2 eggs, mix together % cup flour, 1 teaspoonful pinch salt, 1 cup dates, 1 cup nuts. Mix together baking then with Bake in slow oven and serve with whipped Cream. Mrs. Bowe. DUTCH APPLE CAKE 2 cups flour, ~ teaspoon spoons apples cinnamon fat, 1 egg, 1 scant quartered and sprinkle over and laid on dough. Mix two tablespoons cup milk. Mixed together. salt, 3 teaspoons baking powder, 4 table- sour and 2 or more sugar Serve with hard sauce or Cream. Mrs. Bowe. top. RICE PUDDING Put taste. two quarts of milk in a baking pan, add salt and sugar your spoon vanilla. Cook this slowly in oven with moderate stirring and with or without cream. to suit cup of cleaned, uncooked rice and one tea- fire for four hours. cold or hot The pudding should be creamy when finished. forms on top. Serve either in one-half the crust into it as it Stir Mrs. L. M. Moore. 2 eggs, 0 cup butter, 2 tablespoons baking powder, 1 cup raisins, teaspoons with lemon sauce. sugar, 2 cups flour. 1 cup milk. :1 Steam 1 hour and serve salt. Mrs. F. F. Amick. RAISIN PUFF HARD SAUCE Slightly soften ~ cupful butter, Stir until very creamy and then stir until very light. Flavor with nutmeg by adding 1 tablespoon hot water. in 10 cups light brO\vn sugar. Stir and essence of vanilb. Mrs. C. H. Palmer. WINTER DESSERT but Break 1 dozen macaroons ters, or use any kind of candied fruit, or preserves. cream add from 3 tablespoons the cream to the bottom of the bowl and add the prepared macaroons fruit. Mix thoroughly and on this place a slice of pineapple with the cream mixture Serve into pieces, cut candied cherries into quar- To a half pint heavy to 0 cup sugar and flavor to taste. Beat and Put paper doilies on 6 small plate~ on top. Mrs. Church. thoroughly o pound prunes-22, PLUM PUDDING 17':3 cups boiling water, % cup cornstarch, 2 cups cold water, 1 cup sugar, 1 inch piece stick lemon cinnamon. juice. Stone and crack stones and use kernels. Add sugar, cinnamon and boiling water and simmer longer. Pick over and wash prunes. add and cook 5 minutes Soak 1 hour. 1 tablespoon 10 minutes. Stew soft. chilled. NOR\VEGIAN lightly. Dilute cornstarch. 83 Remove cream. pudding. cinnamon By adding 2 eggs and % cup walnut meats and add juice. in moulds Put and chill. this makes Serve with a richer Mrs. Church. 2 tablespoons 2 eggs, 1 cup sweet milk, 2 cups flour, 3 teaspoons baking powder, 1 cup raisins chopped, and floured. Steam in cups and serve with lemon 10 small servings. quantity makes Mrs. H. C. Nicholson. 7:3 cup butter, sauce. sugar, This RAISIN PUFFS CARROT PUDDING 1 cup ground carrots, 1 cup ground potatoes, 1 cup bread crumbs, 1 liked, baking powder, ~ little salt, 1 cup flour, 1 cup s'uet, 1 cup raisins, 1 cup each of any kind of fruit % cup milk, % cup nutmeats, 1 teaspoon teaspoon each spice, 1 or 2 eggs. Steam. Mrs. C. E. Davy. CARAMEL PUDDING 1 pint milk in double boiler and heat, % cup butter, % cup brown tablespoon white sugar, 1 tablespoon This Then mix with milk, add vanilla and cook until Brown in pan. Add 1 egg, thick. sugar. cornstarch. serves eig\1t people. Mrs. Brownlee. pint of hot water Tol spoons Let cool, with soft custard of 1 lemon, 4 tablespoons SNOW PUDDING in double boiler add % cup sugar, 2 large table- dissolved in the juice of 1 lemon. thick. in the w;hites of 2 eggs beaten stiff. Chill and serve rind 2 cups milk, grated sugar and when hot add yolks of 2 eggs. Soft Custard: Cook until poured over. cornstarch then beat Mrs. Meader. 84 Salads and Salad Dressings UTo make a perfect salad there should be a spendthrift for oil, a miser for vinegar, a 'Wise man for salt, and a mad cap to stir the ingredients up atJd mix them well togther." LUNCHEON SALAD 1 envelope Knox sparkling !? cup lemon juice, 0 cup sugar, 3 tart apples, 1 cup celery, cut water, small pIeces, 0 cup pecan nut meats. ut~s and dissolve mIxture celery water, may be served in cases made from bright and broken and chill. Accompany with mayonnaise gelatine, 1 cup cold wate, 1~, cups boiling in Soak gelatine in cold water 5 min- Add lemon juice and sugar. When chopped first dipped in cold This mixture in boiling water. sliced in small into mould, add apples, nut meats. red apples. to stiffen, dressing. pieces, begins Turn (heaping), SALAD DRESSING 3 eggs, 1 cup vinegar, 1 teaspoon mustard (level), 1 tablespoon pepper, 7~ spoon salt s.ugar, 1 lemon juice, 2 tablespoons tIons for making: dry ingredients this gradually Beat this all the time. Return to double boiler and stir from fire and add bu~ter, Add whipped 1 pinch cayenne 4 tablespoons butter, 1 cupful whipped cream. Direc- in double boiler. Allow to get warm. Mix enough to make ~ cup. Add thicken. them slowly, beating it thickens. Remove then lemon juice. Keep in a cool place for use. to warm vinegar. Allow to warm through cream or condensed milk as desired. in cup, adding cold water the mixture Put vinegar thoroughly and pour (heaping), but not flour eggs over till CABBAGE Slice cabbage enough to cook tender teaspoon thoroughly before flour,' 2 tablespoons taking Mrs. Robert SOUR CREAM DRESSING fine, add pinch salt, \VITH and a little water, and dry. Add 0 cup sour creC!m, 1 beaten egg, 1 Let heat and 1 teaspoon tablespoon butter Jones. vinegar. Mrs. HoteIIing. sugar from fire. CRYSTAL SALAD 1 cup chopped fine, 1 cup chop- 34 cup nut meats. Mix with salad dressing and serve on let- pineapple, 2 cups marshmallows cut ped celery, tuce leaf. Garnish with red maraschino Mrs. Hotelling. cherries. 1 can sweetened 1 teaspoon mustard, condensed milk, 2 eggs; beat eggs then add milk and salt, beat 1 cup vinegar, 0 teaspoon Mrs. C. L. Lamson. beat well. together. SALAD DRESSING POT ATO SALAD (; medium large potatoes, 1 small bunch celery, 1 small cucumber, 1 small onion. to taste. ber. pepper with other salad dressing t sweet pepper. Boil potatoes with skins on, peel, dice small, cut celery, cucum- and onion fine. Cut bacon small and fry light brown. Mix ingredients. chopped pars'ley. y.J pound bacon, salt, pepper, Serve cold and over top sprinkle Mrs. R. N. Johns. Place ~ banana pineapple on lettuce COMBINATION cut leaf. Add salad dressing lengthwise, 1 slice of orange, a small and chopped nuts. SALAD slice of Mrs. Roberts. 1 cup shrimps, 2 cups chopped celery (ice cold). naise and serve on lettuce leaf. SHRIMP SALAD Mix with mayon- Mrs. Roberts. About 1 pint of chopped apple, 1 cup chopped celery (ice cold). Add and Cover with mayonnaise ~ cup of English walnut meats. serve on crisp lettuce leaf. dressing Mrs. Roberts. WALDORF SALAD FRUIT SALAD leaf), ~ package dates, ~ cup nuts. Dressing: 6 oranges diced, 6 bananas the lettuce powdered Add to salad and toss up with silver and cherry. juice of 1 small sugar, sliced, 1 cup pineapple (or 1 slice laid on 1 scant cup lemon, yolk of 1 egg beaten up together. Top off with whipped cream fork. Alice Roberts. ~ banana cut lengthwise dressing and sprinkle with chopped nuts. BANANA SALAD placed on lettuce leaf. Pour over Mrs. Roberts. it salad SALAD DRESSING juice of lemon, 1 teaspoon Yolks of 3 eggs, cornstarch, Cook until smooth, whip cream, mix with dressing. Mrs. A. E. Schlieder. salt, sugar taste. to FRUIT SALAD % box of gelatine in a cup of hot water. rind, 1 pound loaf sugar dissolved Let stand 1 hour. Add 1% in 2 cups of lemon juice and grated To this hot water, 1 cup of cherry juice or juice from canned pineapple. in mold as follows: add gelatine in small pieces when quar- ~ pound of candied cherries, 1 big orange cut fine, 1 cup of English walnuts, %. pound tered, 6 slices of pineapple green grapes in half and seeds removed, %. pound figs cut up. Serve with whipped cream. in half and seeds removed, %. pound red grapes and pour over fruit prepared in layers cut cut cut Mrs. A. E. Schlieder. FRENCH ENDIVE IN GREEN PEPPER RINGS Cut Slip several in ~ inch rings Wash and pick over endive. Place in ice water until cold. Wash and and remove dry. Wash and dry a green pepper. leaves of endive into each the seeds and white membranes. 2 table- ring and serve with chiffonade dressing. finely spoons chopped parsley, teaspoon chopped onion, 1 teaspoon salt, paprika, cooked eggs chopped fine. Method: Mix salt, pepper, paprika, oil and vinegar Put and beat well. in glass Shake well and serve with ~ny green salad. Chiffonade Dressing: teapsoons white pepper, %. vineg-ar, 2 hard this over parsley, pimento, onions and eggs. cold. chopped pimento, 1 teaspoon over and set aside until-yery olive oil. 2 tablespoons 2. tablespoons I%. jar and pour dressing Mrs. Van Sickle. 5 tablespoons Pour 2 eggs, 1 can condensed milk, 1 teaspoon mustard, FRUIT SALAD DRESSING % cup vinegar, Let stand until salt and pepper. Mix all it thickens. together ~ cup olive oil. and beat 15 minutes. Mrs'. J. A. Barnard. SALAD DRESSING ~ cup granulated butter, cup vinegar. Mix mustard, salt, in milk and set on fire. Then flour, pinch of salt. 1 tablespoon 1 teaspoon Colman's mustard, yolks of 3 or 4 eggs. 1 cup milk, ~ Pour remove. sugar and flour, add vinegar. sugar, 1 tablespoon vVhen th:ckened then add butter. Mrs. Kempthorne. SALAD DRESSING 1 teaspoon mustard, 1 teaspoon of red pepper. of 1 egg, ~ cup vinegar, ~ cup cream. tablespoons powdered 1~ (CREAM) salt, 2 teaspoons sugar, flour, 1 or 2 dashes but'ter. yolk 1 teaspoon Mrs. Kcmpthorne. 2 eggs, 1 teaspoon mustard, 1 teaspoon SALAD DRESSING teaspoons cup vinegar sugar, 2 teaspoons (heated). 1 tablespoon salt, ~ teaspoon 2 flour, 1 CUD milk, ~tj pepper, Mrs. Laura Millward. butter, 86 FRUIT SALAD DRESSING 34 cup sugar, 2 eggs, . In order given and cook in double boiler, or about 10 minutes. 34 cup fruit juice, ~ cup lemon juice. Mix thick constantly stirring until Mrs. Pollock. GOOD SALAD DRESSING 2 eggs, 1 teaspoon salt, 0 teaspoon mustard, 1 cup vinegar, 1 can until brand condensed milk. Borden's Eagle creamy. o cup sugar, salt, 1 heaping teaspoon mustard, yolks 2 eggs. Add 0 cup vinegar and 0 cup water. Melt 1 tablespoon butter, add 1 tablespoon flour. When cooked smooth add 1 cup milk and stir until cooked. Add above mixture and stir until smooth. Thin thoroughly with cream. . SALAD DRESSING Mrs. M. F. Sells . Beat with Dover Mrs. Ackerman. 1 teaspoon beater Stir yolks of 2 eggs, 2 heaping tablespoons flour, 2 tablespoons vine- sugar, pinch of salt. Cook in double boiler until smooth . gar, 2 tablespoons EGG SALAD DRESSING . Mrs. Ackerman. 1 egg, 34 cup sugar, 2 tablespoons CABBAGE OR POTATO SALAD DRESSING spoons mustard, 1 teaspoon salt, 1 cup vinegar, 0 cup water. sweet cream when ready to use. Add to shredded cabbage and pepper. flour, 2 tablespoons butter, 2 dessert Thin with Mrs. Roberts. 2 tablespoons sugar, 1 teaspoon teaspoon mustard. Mix thoroughly. 1 cup vinegar. Cook until thick. salt, 1 tablespoon melted butter, 1 Add 3 eggs beaten well, 1 cup milk, Mrs. C. E. Davy. SALAD DRESSING SALAD DRESSING Break 1 egg in a cup; add 1; tablespoon flour, 0 teaspoon salt and 1 then fill up the cup with sweet and 1 cup of and let aU come to a boil. Let Let come to a boil 1 cup of sugar teaspoon mustard. Mix until cream or in the above vinegar. cool and it is ready for use. rich milk. Pour Mrs. Cusac. ingredients smooth; SALAD DRESSING 1 cup vinegar, 1 cup milk, 1 tablespoon butter, 1 tablespoon flour, 1 tablespoon mustard, 1 tablespoon sugar, 1 tablespoon salt, pinch of cayenne except milk and vinegar pepper together. Stir constantly until Then add heated milk and then heated vinegar. (if desired), 1 egg. Mix all it comes to a boil. Mrs. Brower. ingredients LOBSTER SALAD (MAY USE TUNA FISH) 3 hard boiled eggs, 1 cucumber, 2 stalks size small bottle stuffed olives, can of lobster or tuna. use 'a sour dressing. celery, 2 onions-medium Salad dressing- Mrs. Brower. 87 Soups CREAM TOM,ATO SOUP 1 can tomatoes', 3i teaspoon tablespoons 1 teaspoon salt, 2~ the tomatoes boiler.. Rub the butter hot mllk to make it pour easily. cook 15 minutes. Add seasoning and strained The soda prevents till soft, strain and add soda. Heat and corn starch together, pepper, 1 quart milk, ~ teaspoon soda, butter, Stew the milk in a double adding slowly enough slowly into the scalding milk and Serve at once. the acid in the tomatoes from. curdling milk. 2 tablespoons corn starch. tomatoes. Stir TOMATO SOUP 1 peck tomatoes, ~ cup white sugar, ~ cup salt, pepper, 6 onions, 3 bunches of celery. then strain. Mix together % cup butter the above and let come to a good boil, take one cnp of soup ~o one cup of milk, heat soda to the tomato, then add to the milk, and serve. 1~ together teaspoons red Cook all hours. and % cup flour. Add this to soup then bottle add pinch of and seal. three For separately, Mrs. C. L. Lamson. PUREE SPLIT PEA SOUP cold water, 2 table~poons 1 cup of dry split peas, 3 pints bu~ter, % teaspoon sugar, 1 teaspoon salt, 1 salt spoon pepper, 2 tablespoons Hour. Pick over and wash peas, soak over night Put on to boil with the water and let simmer until soft, adding water as it boils away. Rub Keep 3 pints of liquid in kettle and keep kettle well scraped down. through amount. Rub butter Season to together ,as.e and serve at once. stock or milk to the desired and when soup is boiling, sieve, add water, in cold water. Mrs. Johns. and flour thicken. TOMATO SOUP 1 quart stewed tomatoes', 1 pint !'mall onion, 1 bay leaf, 4 pepper soda, 4 tablespoons Stew tomatoes, Strain, ether and cook 15 minutes. Add the s'Oda and salt. crackers. bay leaf, onion, parsley boil. Bind butter 2 tablespoons stock or water, 1 sprig parsley, 1 suspicion Salt and pepper. 10 minutes. to- Serve with 40asted and a little water and cornstarch which have been rubbed corns, 2 whole cloves, Mrs. R. N. Johns. cornstarch, butter. least CREAM OF CELERY SOUP 1 pint milk, 1 tablespoon flour, 1 tablespoon butter, 1 head cele~y, slice of onion. "'rfYC tablespoons 1:lcry in the water "dd butter, The flavor soup is in the tureen. of milk and add to boiling milk. Boil onion and milk together. Mix flour wIth 2 Cook ten minutes. Mash into hoilin?". ll1!ik. season to taste, salt and pepper, strain, and s'erve immedIately. is improved by adding a cupful of whipped cream when the in which it has been cooked and stir Mrs. Earl A. Mason. Take 4 large potatoes in 2 quarts wat.er until put back in the kettle, add a pint of milk, a tablespoon a lump of butter slowly and stir often for 15 or 20 minutes and serve hot. the size of an egg, season with salt and pepper. thoroughly fine and boil a cola~der; of minute taploc~, Bot! POTATO SOUP and :l onions, 1 head celery cut through Strain done. ~ potmd mushroom!'. MUSHROOM BISQUE chopped fine, boiled until 88 tender. Strain. Add Mrs. Earl A. Mason. 1 pint slightly with flour dissolved in milk. cream, 1 pint milk, salt,_ p~pper and butter to taste. Thicken Mrs. R N. Johns'. SOUTHERN SOUP in small pieces, a little parsley, 1 onion, 3 teaspoons 3 pounds beef soup bone, 1 dozen ears corn or 1 can, 8 medium sized celery cold slowly. Add potatoes, Thicken with a little Hour. potatoes salt, 2 tablespoons water boil another add corn and seasoning. A few tomatoes may be added if desired. to soup bone and onion. Salt and pepper to taste. Add 6 quarts Mrs. R N. Johns. Let boil 1 hour cut sugar. hour, Miscellaneous "THE LORD WILL PROVIDE," But he doesn't put bread ready made on the shelf, For even a chicken must scratch for himself. 2 cups flour, 2 cups buttermilk soda, 2 eggs. powder, 1 teaspoon melted butter. Salt. or sour milk, Beat up eggs, 1~ stir WAFFLES teaspoons in 1 tablespoon Mrs. Roberts. baking of WAFFLES 2 cups flour, 2 cups milk, 2 teaspoons beaten, 2~ tablespoons melted butter, baking 2 tablespoons powder, sugar. 3 eggs well Salt. Mrs. Simpson. 1cup flour, 2 small tablespoon melted