Gibson

Refrigerators

ARE THE BEST.
are

They
economical,
and very easy to clean.

durable,

Pyrex and Fry Oven

Glassware
and generally

liked by all good

is clean,
cooks.

sanitary

Conservo

Steam Cookers

Atlantic Canners
Kerr Fruit Cans

Domestic Science Fireless Cookers
Majestic and Universal

Ranges

FOR GAS, COAL OR COKE

Aluminum Cooking Utensils
household.

for

every need of

the

Investigate

our prices

and merchandise.

EARL C. CLAPP

THE WINCHESTER

HARD'V ARE

"Things which in mortal's eyes

find favor."

Jl Book of
qested Recires

Compiled b~

qhe Civic Improvement

Leaje

of Alma, Michigan

1923

TABLE OF CONTENTS

Breads
Sou ps

and Muffins
_

Mea ts

.._

Luncheon Dishes

_._

_

_ _

_
__ __._

PaKe
7
17

_

_

_ _

_ _

__

25

33

47

59

63

69

75

89

Salads

and Salad Dressings

_

Vegetables

Pi e3
Doughnuts

_ _

_

_

_

_

Puddings

and Pudding

Sauces

_

Ice Creams

and Ices

_

_

_

_

Cooki es

_ _ _

_

_ _

_ _._ _

_.. 93

Cakes

_

_._

_ _ _

_

_._

_ _._ _ 103

Candies

_

_._

~

_

_

:_ _ _ _._

Cana pes and Sandwiches

_

119

125

Pickles

and Conserves

.._

_._

_

_

_ _..127

BREADS AND MUFFINS

7

BREADS AND MUFFINS

WHITE BREAD
(Quick Method)

2 cakes Fleischman'~

yeast;

1 qt.

luke warm water;
lard or but-

level

3 quarts

and half

and sugar

2 tablespoons

level fun sugar;

sifted flour; 1 tablespoon

2 tablespoons
ter melted;
in luke warm water,
salt. Dissolve the yeast
add lard or butter
smoot-h,
then add salt and balance of the flour, or enough to make
dough that can be handled, knead until
smooth and elas-
tic, place in greased bowl, cover and set aside in moder-
about 1% hours, mold into
ately warm place until
loaves,
light, bake 45 to 60 min-
utes.

light,
rise 1 hour, or ~til

the flour, beat until

let

full ...

MRS. A. A. CHICK.

WHITE BREAD.
(Four Loaves)

salt.

potatoes

Cook the

2 teaspoons

luke warm water

in a warm place for

4 medium size potatoes; % cup sugar;

ning yeast;
mash fine, add two quarts
Place
Then stir yeast,
Add flour to remaining
let
stand until
light. Bake one hour
permit bread t<>stand by a hot

1 pt. Light-
and
and sugar.
(over night.).
time.
is made;
light. Mold into a hard loaf and allow to
in moderate oven. Never
stove.
MRS. NALDRETT.

yeast until a stiff batter

to be used the next

take out a pint

raise until

twelve

hours

1 cup of sugar;

2 cups yeast.; 1 cup hot water;

BUNS

lard (scant). Mix up in morning
all day. At night
Bake hot

for breakfast.

roll out, cut out,

Makes

1 cup
in hard loaf,
let stand
let stand till morning.

forty buns.

MRS. FROSCH.

BREADS AND MUFFINS

9

COFFEE CAKE

2 cups of flour; 4 teaspoons

spoon salt; 2 tablespoons

*" cup milk. Mix dry ingredients,

shortening;

baking powder;
2 tablespoons

the milk t-o make

enough of
inch thick in greased
about one-half
hour

pan;

add
in moderate
tablespoons

Top Mixtur~2

of brown sugar;
butt-er. Mix well
baking.

1 tablespoon

and spread

1h tea-
sugar;
*"
and

bake

add meited butter
Spread
and

a stiff batter.
top mixture
oven.
of

cinnamon;

flour; 4 tablespoons
of
before

4 tablespoons

on top of batter

MRS. VLIET.

COFFEE CRUMB CAKE

Let

butter;

1h compressed

rise in warm place until

yeast cake; 1 egg; 1 cup scalded milk;
1 teaspoon salt; 14 teaspoon almond flavor-
flour. When milk is
and one
twice its bulk,
flour
into pie
on top
1h
cup
crumbs
and
Bake in

1h cup sugar;
ing; 3 tablespoons melted
luke warm dissolve yeast cake in it. Add sugar
cup flour.
then add egg well beaten,
enough to make a stiff batter.
plate or cake tin.
and add the following mixture:
sugar;
sprinkle
hot oven about

Pour
Spread a little melted buttter

*' cup' flour;

Let
twenty minutes.

*" cup melted

Test with straw.

on top of cake.

and flavoring,

butter. Mix

salt, butter

Beat well.

rise until

light.

into

MRS. S. MESSINGER.

DATE LOAF
(Sweet Bread)

Take

(seeded),

one teaspoon

1 cup dates

chop fine, over

soda; pour over

and set aside to cool.
1 tablespoon
in l1h

these
this one cup hot
sprinkle
brown
water
these together
sugar;
well; beat
baking
powder. Add 1 cup chopped walnut meats. Add to dates
mixture
like
small

and bake
loaf of bread.

flour and two teaspoons

oven. Makes

1 cup light

in moderate

1 egg-cream

butter;

Take

cups

loaf

MRS. W. R. CARTWRIGHT.

BREADS AND MUFFINS

11

PARKER HOUSE ROLLS

2 cups

yeast
sugar;

flour. Beat well.

cake in it. Add sugar

cake; 3 tablespoons melted but-
scalded milk; 1% tea-
flour. When milk
and 3
rise in warm place. When
salt and beaten white of egg and flour
Pinch off
rise a few min-

1 compressed
ter; 2 tablespoons
spoons salt; white of 1 egg beaten stiff;
is lukewarm dissolve yeast
cups
light add butter,
enough to knead in soft dough.
small pieces .. Form in round balls.
utes on moulding board.
with knife handle.
together.
minutes.

too near
rise and bake in rather hot oven for twenty

Pat down and crease in middle __
and place in pan not

MRS. S. MESSINGER.

Let rise again.

Butter

Let

Let

Let

GRAHAM BREAD

spoons
ham flour
raisins
oven until

1 pint buttermilk

soda; 1 teaspoon

or sour milk (2 cups); 2 level

tea-
2 cups gra-
and
can ,be added if desired. Bake in bread tin in slow

salt; % cup sugar;
(level).

1 cup white

(level);

flour

Nuts

thoroughly

done.

MRS. F. A. MAXWELL.

BROWN BREAD

2 cups of white

sponge;

cup of molasses;
batter, but not stiff. Stir only with a spoon,
then bake in moderate

enough graham flour

oven forty

then let
to fifty minutes.

1h cup of warm water; %
a thick
rise,

to make

MRS. FRANCIS KING.

GRAHAM MUFFINS
1 cup of milk; 1 egg; 1 tablespoon

together,

1 cup of white

spoon of salt;
flour; % cup of
raisins;
. a small piece of butter.
salt
raisins
fifteen minutes.
graham flour corn meal, oatmeal
used.

and melted butter.

of sugar;

the egg, milk, sugar

flour;
2 teaspoons
Beat

1 tea-
1 cup of graham
of baking powder;
and
then the
Bake in small patty tins about
In place of t.he
can be

or whole wheat

add the flour and baking powder,

Have the oven very hot.

MRS. R. H. WilLCOX.

BREADS AND MUFFINS

13

1 egg;

1 cup sugar;

sifted flour; 4 teaspoons
1 cup nut meats.
in moderate
hour

Let
oven.

NUT BREAD
1% cups

baking powder;

rise thirty minutes,

sweet milk;

1 teaspoon

4 cups
salt;
then bake one

MRS. WM. S. TURCK.

NUT LOAF BREAD

1 egg; 1 cup granulated

sugar;

4 cups flour; 4 teaspoons
nut meats
five minutes.

(chopped);

baking powder

pinch of salt.

2 cups

sweet milk;
1 cup
Bake slowly forty-

(heaping);

MRS. A. HALL.

NUT BREAD

1 cup brown sugar;

.chopped dates;
1 t-easpoon salt;
powder.
in moderate

Put

in tins,
oven one hour.

1 cup chopped nut meats;
2 cups graham flour; 2 cups white

1 egg; 2 cups milk; 4 teaspoons

let stand fifteen minutes,

1 cup
flour;
baking
and baKe

MRS. F. L. BARNES.

1 cup freshly

RICE MUFFINS
cooked rice; 1 cup milk; 1 cup flour;
then add whites
twenty

together,

eggs well beat-en al}d bake in muffin tins

salt. Mix all well

MRS. FRANCIS KING.

1 teaspoon
of three
minutes.

1% cups

HUCKLEBERRY MUFFINS
sugar;
2 eggs; 3 teaspoons
butter;

1 pint of huckleberries.

1% cups of milk; 4% cups of flour;
of
baking powder; 1 large tablespoon

MRS. J. H. LANCASHIRE.

JELLY PANCAKES

Mix % cup flour with % t-easpoon salt, add gradually
IA cup milk and % cup heavy cream. When well mixed
Cook
add yolks and whites of 3 e6'gs beaten separately.
and
on a griddle,
currant
jelly;
powdered
JAMES D. COLT, Boston.
sugar.

side with creamed butter

spread upper
then roll

and
MRS.

sprinkle

with

Parke, Davis & Co.
Special Vanilla Extract

Costs a little more-Goes

a lot

farther.

Foot and Jenks Extract Lemon
Ice Cream
Connor's Delicious

Winslow Bros. Drug Store

EAT

GOLDEN CRUST BREAD
It's as good as mother can make it.
SUPERIOR BAKING CO.

Visitors are welcome at

the

at any time.

Good
cooks
know
that
Chase &
Sanborn's
famous
Seal Brand

"Makes a perfect cup of coffee."

sale only at Alma's

For
finest grocery
EICHENBERG & CO.

EXCLUSIVE AGENTS

SOUPS

SOUPS

17

CREAM OF CUCUMBER SOUP

the

Slice

and cover

Peel 3 medium sized cucumbers,

saving half of one
remainder with cold
for garnish.
in
water, heat
in one tablespoon
cold water.
tablespoon
butter with one-half
stock and simmer
minced parsley.
one hour.
and blend with cream
sauce and garnish with diced cucumber, mixed with the
whipped cream and dust well with paprika.

slowly, and when boiling drain and rinse
Drain it again and saute
and
Add two cups white
through

small onion

colander

Press

one

MRS. E. HOLCOMB.

salt

celery;

1 scant

and pepper;

a little
rice;

any left over peas;

soaked over night.
it into 2 quarts of water

VEGETABLE CHO'VDER
% lb. salt pork; 2 or 3 sprigs parsley;
1 kernel gar-
lic; 2 carrots; % medium sized cabbage;
2 quarts
cold
1 tablespoon
water;
cup dried beans,
butter;
Cut off the rind of
Lima or kidney,
to boil. Cut off
the pork and put
it to a paste with pars-
a small slice of the pork and beat
to the pork an~ water.
Add this paste
ley and garlic.
leaves.
Slice the carrots,
cut
season-
Add the carrots,
it boil slowly for 2%
ing and butter
The last % hour add 1 small handful of rice for
hours.
remove and slice in
each person. When the pork is soft,
little ribbons
This is equally goon eaten
cold. Three bouillon cubes may be used instead of pork,
or may be added if a richer

the rib out of the cabbage
cabbage leaves, other vegetables,

to the soup, and let

and put

it back.

soup is desired.
MRS. FRANCIS KING.

PUREE OF LIMA BEAN SOUP

Soak beans over night.

skin before
until

cooking (same as blanching

they dissolve. Add butter,

In the morning remove tough
Cook
to taste.

salt and pepper

almonds).

MRS. W. H. LAWRENCE.

SOUPS

19

ONION SOUP

Cut 12 small onions

Sprinkle with 2% tablespoons

in thin slices, add % cup butter
soft,
Cover and let simmer until
and cook two minutes.
flour and
but not brown.
Add to 1 quart
cook three minutes,
milk, and cook in a double boiler % hour. Rub through
a sieve, and add 1 teaspoon salt .and a few grains pepper.
Beat
1 cup
cream;

then add to soup just before

and add gradually

constantly.

two egg

serving.

slightly

stirring

yolks

MRS. FRANCIS KING.

HAMBURG SOUP

1

salt;

2 tablespoons

2 qts. hot water;

One pound Hamburg;

toes; 1 tablespoon
tablespoon
(chopped fine);
butter;
onions, celery, % cup each chipped;
bay leaf;
kettle with
point,
with butter
Cook 1% hour

1 can toma-
raw ham
turnips,
1 sprig parsley; %
in
to boiling
Cook ham and vegetables
Add to soup with seasonings.

corns. Divide meat, put

cook slowly one hour.

5 minutes.
longer.

MRS. BEERS.

and tomatoes.

lean
carrots,

1 teaspoon

hot water

pepper

Heat

a meat

ESSENCE OF CELERY SOUP
separate

of celery,

chopper.

two bunches

Wash
through

celery seed; 1% teaspoons

and
Add 1 small onion sliced;
put
salt and 3 pints of
1 teaspoon
water.
then add two
tablespoons Vegex and when it has boiled a few minutes
strain through
of cheesecloth to clear.
Serve with whipped cream, a tablespoon

in a double boiler;

Cook 1% hours

on each plate.

thicknesses

several

stalks,

MRS. FRANCIS KING.

OYSTER SOUP
(Amsterdam Style)

Clean one quart oysters,

chop and then parboil

minutes;
one quart
oyster
paprika
cream.

drain and add to liquor
three

Brown

liquid.

liquor, and cook slowly % hour.

and celery salt.

Just before

enough water
tablespoons

thirty
to make
add
Season with salt.
serving add one cup

flour,

MRS. JAMES D. COLT, Boston.

SOUPS

21

BLACK BEAN SOUP
,black beans

five hours.

fresh water

Soak one pint

they have been put

in water over night.

To this add 1 quart of stock,

boil gently in 2 qts.
be one qt. of soup after
colander.
small pieces of mace and cinnamon,
of herhs
teaspoon of butter,
through
for half an hour,
puree sieve, add slices of lemon and hard boiled egg.
MRS. FRANCIS KING.

Then
There should
through
the
five whole cloves,
stalk of celery, pinch
rub a
Simmer
a

brown, and add to the soup.
add pepper

Into a teaspoon

and an onion.

and salt,

strain

of

flour

ICED FRUIT SOUP

syrup,

To 1 cup orange juice and %. cup grapefruit
juice add
5 cloves and a two-inch piece stick cinnamon.
Let stand
in cool place several hours or over night. Heat one cup
to the
pineapple
boiling point
arrowroot
mixed with % cup cold water.
Cook three minutes, add a
Pour on grad-
scant 1h cup sugar
ually the fruit
Pack in
ice to chill

and % teaspoon
removing

from canned pineapple,

salt.
the spices.

thicken with

1 tablespoon

thoroughly.

juice after

drained

and

MRS. JAMES D. COLT, Boston.

FORTINO BROTIIERS

Wholesale and Retail Dealers
FRESH FRUITS

Vegetables in Season

Choice Confections

224 E. Superior Street-ALMA, MICH.

Put on a pair of

Economy Shoe Store

Comfort Shoes

While making up these dainty dishes.

Attention, Housewives!

in order to do good
All successful housewives realize that
cooking they must have good utensils. We wish you to
bear in mind that we carry a full line of hy-&,radeutensils,
such as-
Tea Pots
Coffee Pots
Cake Tins
Basins, all sizes
Kettles, all sizes
Pie Tins

Double Roasters
Double Boilers
Percolators
Tea Kettles in both

Granite and Aluminum

We also have a complete line of high grade Oil Cloth.

Come in and look our full line over.

Gettle's 5c & lOc Store

MEATS

MEATS

25

SP ANISH ROAST

2 lbs. round steak; 1 lb. pork shoulder; 1 egg; 1 small
Grind meat,

1 cup bread

pepper.

salt;

crumbs;

onion;
onion and mix.
out
tomatoes
Thicken juice if any remains

into a spider or baking

and bake until

Put

in cake tin to form a mold-turn

pan, pour over

it one qt. of
are nearly absorbed.

the tomatoes

and serv.e separately.

MRS. C. F. BROWN.

ARABIAN STEW

thick);

(cut quite

1h teaspoonful

chops
onion; 3 cups hot water;

6 lean pork
raw rice; 1 large
1 green pepper;
pepper;
Sear chops on both sides in hot spider,
casserole.
a slice of onion, also tomato,
Sprinkle over all, salt and pepper.
bake from 3 to 4 hours

6 tablespoons
2 tomatoes;
3 teaspoons
salt.
then remove to a
rice,
and 2 strips of green pepper.
cover,

On each chop, place one tablespoon

Add hot water,

of

in slow oven.
MRS. MAYN ARD PRINGLE.

HAM LOAF

2 lbs.

smoked ham; 1h lb. fresh ham; 1 egg; 1 cup
Roll

Salt and pepper

to taste.

milk; 1 cup Post Toasties.
in cracker

crumbs.

Bake one hour.

MRS. W. H. LAWRENCE.

BAKED MEAT LOAF
flour; 2 tablespoons

fresh

bread

crumbs;

4 tablespoons

fat;
1 pound beef

2 cups milk;
steak ground
2 cups
with a little onion; 3% teaspoons
1 or
2 beaten eggs may be used if desired. Make white sauce
of butter,
in
Eggs may be beaten and added
ground meat and season.
sauce.
to white
baking dish and bake 50
to 60 minutes.

and milk. Add bread crumbs.

MRS. GEO KUHLMAN.

little pepper;

in greased

flour

salt;

Stir

Put

MEATS

27

MEAT LOAF

2 lbs. of beef; 1 lb. of pork; 2 cups bread crumbs;
2 green peppers. Make in loaf.
Bake one hour.

4 eggs;
Spread top with butter

and baste often.

salt and pepper;

MRS. J. E. FULLER.

VICTORY MEAT LOAF
chopped round steak;

1% pounds

2 eggs;

salt pork;

1 onion and 1 gr,een pepper,

pound fat
chopped;
minced parsley;
1,4
pan and bake for 45 minutes.
Nice hot, with tomato
sauce.
MRS. MAYNARD PRINGLE.

14 pound veal; 14
finely
1 tablespoon
pepp~r-;
in greased
Can be served hot or cold.

1 cup soft bread crumbs;
114 teaspoon

Make into loaf, place

14 teaspoon

teaspoon

paprika.

salt;

MEAT LOAF

1

1 cup milk; 1 teaspoon

3 lbs. veal and pork (equal);

bread
salt; % teaspoon pepper;
crumbs;
Pour %, cup boil-
2 eggs. Cover with 3 slices salt pork.
ing water
Serve hot with to-
mato sauce or let cool and serve cold. Have meat ground
very fine.

MRS. JOSEPHINE WARD.

in pan and bake 1 hour.

dried

cup

BAKED BEEF STEAK

(Spanish Style)

cover

it
Put
three

Select a good round steak,

rub it with oil and vinegar
into a baking
onions which
and a chopped green
pour over it a cup
the rate of 20
to the pound .. When the steak is done take it up
and keep
pan with
Stone and slice one dozen ripe olives, stir
and cook until heated
the
Use canned tomatoes

and leave it for a couple of hours.
sliced tomatoes,
pan,
it with
have been parboiled
.before slicing
pepper, which has also been parboiled;
of boiling water,
minutes
carefully
hot while you thicken
browned flour.
into the gravy
gravy over and around
in winter.

MRS .. WILLIAM A. BAHLKE.

the vegetables
the

cover closely and cook at

so as not

to disturb

the steak.

the gravy

through.

Pour

left

in

MEATS

29

TO COOK CHICKEN
salt and pepper

crumbs. Melt cup of butter

Cut

in pieces,

and cracker
chicken in and cook slowly.
used in place
cooking.

of butter.

roll

each piece,

in egg
put
The fat of the fowl can be
Allow steam to escape while

in baker,

MRS. ROBINSON.

Were you pleasantly
appreciation by sending

entertained?
FLOWERS
Let us serve you.

Show your

D. KLEINHANS FLORAL CO.

As near

to you as

ALMA

your

telephone.

ST. LOUIS

Members Florists Telegraph Delivery Ass'n.

GROVER'S MARKET

All Kinds of Fresh, Salt and Smoked Meats,

Poultry and Fish.

Phone No. 55

JOSEPH GROVER

124 W. Superior St.

General Insurance Agent

Fire
Tornado
Automobile
Plate Glass
Explosion
Use and Occupancy
Burglary
Steam Boilers
Live Stock
Merchandise
Workmen's Compensation
Public Liability

in Transit

Life
Health
Accident
Rain
Rent
Hail
Registered Mail
Parcel Post
Elevator
Tourist Baggage
Sprinkler Leakage
Surety Bonds

Forty of the Strongest Companies

in the World

S. L. BENNETT

Rooms 4 and 5, Opera House Block

Phone 82

LUNCHEON DISHES

33

LUNCHEON DISHES

SPANISH nICE

% cup rice; 1 cup tomat<>es; 1 onion; 1 green pep-
To the uncooked rice
the onion chopped fine and
St-eam 1% hours, or 3 hours in fire-
table.

per; 1 cup cold water;
add tomatoes
the pepper
less cooker. Add % cup of butter when ready for

and cold water,

shredded.

to taste.

salt

MRS. FLOYD GLASS.

ITALIA'S

PRIDE

1 pint

salt;

1 pint

pepper.

1 saltspoon

1 pint cold macaroni;

finely chopped beef or
1 onion minced very fine
1 cup bread crumbs;
1

stewed tomatoes;
of butter;

mutton;
and fried in spoonful
teaspoon
pudding dish, put a layer of bread crumbs at bottom,
layer of minced meat, one of tomatoes,
aroni.
each with the seasoning
filled.
onion and after making
rest of the crumbs, pour
of butter
If oven is moderate

Butt-er a two-quart
then
and one of mac-
the dish is
until
to the fried
the toQpwith the
Sprinkle tiny bits
and bake half an hour, or unt.il well browned.

two small cups of boiling water

it will require one-half hour.

a layer
it over

Sprinkle
Put

over
them.

MRS. FRANCIS KING.

VEAL IN CASSEROLE

A la.rge piece of veal steak cut

thick. Cut
dip in a well beaten and seasoned egg,

servings,
in crackers
or bread crumbs
ter. When it has fried about
browned, place in a casserole,
then completely
for one hour
tatoos.

in a moderate

and fry in self
fifteen minutes

pouring

into small
then roll
fat and but-
and is nicely
it,
Bake
Serve with sweet po~

the gravy over

oven.

cover with a thick cream sauce.

Cream Sauce--l

pint of milk; 2 tablespodns

of flour;

2 tablespoons

of butter;

salt.

MRS. F. E. POLLASKY.

LUNCHEON

DISHES

35

GAl\tBALI

2 slices

ham;

6 slices

bacon;

1 cup

rice

cooked);
through
pieces
until
one hour.

until
nearly

1 quart
grinder,
fat
done.
Season

tomatoes;
fry

in pan with

1 good sized onion.
:cut

onion,
Cook rice

in double
into big dish and bake

out.
is fried
Put
all
to taste.

(before
Put meat
into() small
boiler
slowly

MRS. C. F. BROWN.

Make
eggs.
whites
the butt.ered
sprinkle
and salt
promptu

to

serve.
of hard boiled
the
over
and
paprika
an im-

Take
Pour
the rieer

for

Have

as many
a rich white

GOLDEN
rounds
sauce.

t.he yolks

ROD TOAST
of
as
Have

toast

a number

guests

Separate
cut

fine and stir

from the whites.
sauce.

into the white

toast.

Run the yolks

through

over
over
lunch

the white
this.
This
and makes

sauce.
is easily
a very
MRS.

Then

sprinkle

prepared
pretty
JOHN SPINNEY.

dish.

RICE AND MEAT CROQUETTES

1 teaspoon

1 cup boiled

rice;
of butter;

of salt;
Bring milk to a boil, add butter,

1 cup chopped meat; % cup milk;
1 egg;
a dash
salt and pep-
then the rice and meat. When this boils add the egg.
into
and

to cool. Mold with
desired,
dip in egg

on a plat-tel'
shape

the
hands
and crumbs

or any

2 t-ablespoons
of pepper.
per,
Spread
cones
fry

in deep fat.

This makes

twelve
MRS. FLOYD GLASS.

croquettes.

CHOP SUEY

2 lbs.

fresh

lean pork;

1 cup chopped

sauce.

Make

of Show-You
board,
a fork, mix

3 tablespoons
flour on your mixing
and
stand
water
fine and fry brown
utes,

st.ir with
to dry,
twenty minutes,

add noodles

then

roll
then 'Cut very fine and short,
but.ter,

add a little

in butter,

add onions,

break
stiff

eggs
and

onion;

in it, a little
thin,

2 eggs;
a hollow of
salt
very
let
cook in salted
cut
pork
cqok a few min-

the

and Show-You

sauce.

MRS. F. L. BARNES.

LUNCHEON DISHES

37

A VERY FINE SPAGHE'fTI

% lb. round steak; % lb. salt pork or bacon; 1 small
a few dried
several
sprigs

substitute;
if desire<i; a clove of garlic;

buttoer or

onion; 1 tablespoon
mushrooms,
parsley;

fresh

or canned tomatoes.

the

add

onion,

to brown,

the garlic

is frying put

Grind the salt pork and fry it out

While it
soon as the pork begins
parsley chopped,
rooms which have been softened
water. When t.he vegetables
must be taken not
easily)
cubes. When t.he meat
one pint of tomatoes
cooked down to a thick creamy sauce.

in a saucepan.
the onion t.hrough the grinder. As
the
shrededd fine, and the mush-
in warm
care
to burn the onion, which seorches very
add the meat ground coarsely or cut up in little
is a good brown color add about
all has
It will probably
The sauce may be bound together with a

take * hour.

are very brown (great

and simmer

slowly until

by soaking

lit-tIe flour

if it shows a tendency to separate.

If it

immerse

Spaghetti

is cooked.

also for boiled rice.

one end in the boiling salted water

This ~auce is used to dress all kinds of macaroni and
should be left
spaghetti,
is too long to fit in the
unbroken when it
and
kettle
under
in a very few minutes
the rest can be
the watet will become softened so that
pushed down into the kettle.
to overcook
it and it will not be pasty, but firm and tender. Drain it
carefully
Sprinkle a hand-
ful of grated cheese over
it and pour on the sauce. Lift
with two forks until

in a hob soup tureen.

thoroughly mixed.

Be careful not

the spaghetti

t,he ends of

and put

MRS. FRANCIS KING.

SPANISH CHICKEN

salt

to taste.

Cook the veal until

2 lbs. veal; 1 can peas; 2 slices pimento; % box spa-
tender and cut
then
in baking dish. Pour
of but-
This is a splendid
MRS. WILLIS H. GELSTON.

ghetti;
in very small pieces. Cook spaghetti
place alternate
layers of all articles
over ordinary white sauce made of 3 tablespoons
ter,
luncheon dish.

flour and milk. Bake one hour.

in usual way;

LUNCHEON  DISHES 

39 

CHOP  SUEY 

2  lbs.  veal;  1  lb.  pork;  2  bunches  of  celery;  2  good 
sized  onions;  1  teaspoon  salt;  2  tablespoons  molasses; 
Show-You  sauce  to  taste.  Separate  fat  from  meat,  fry 
down  on  hot  pan,  add  lean  meat,  cut  in  small  pieces,  and 
brown.  Cover  with  water  allowing  to  simmer  until  meat 
is  tender.  Cut  up  celery  and  onions  and  boil  about  ten 
minutes.  Add  to  meat  with  molasses,  sugar  and  Show-
You  sauce.  Thicken  slightly  with 
flour.  Serve  with 
steamed  rice. 

•  MRS.  E.  E.  SIEG. 

SALMON  WIGGLE 

1  can  salmon;  1  can  peas.  Make  a  rich  white  sauce, 
add  the  salmon  and  peas  and  heat  thoroughly.  Serve  on 
toast.  This  makes  a  very  delicious  luncheon  dish. 

MRS.  WILLIS  GELSTON. 

BROILED  POTATOES 

Pare  and  parboil  either  sweet  or  white  potatoes  ten 

minutes.  Drain  well,  cut  in  slices,  crosswise,  between  V*. 
and  Mi  inch  thick,  and  put  on  broiler  where  watch  care(cid:173)
fully  till  they  brown  on  each  side.  These  burn  easily. 
Take  off,  pour  over  them  a  little  melted  butter,  sprinkle 
with  salt  and  serve  hot. 

MRS.  FRED  EYER. 

SPANISH  BEANS 

1  quart  Red  Kidney  beans;  3  quarts  of  water;  3  lbs. 
from  large  end  of  lean  ham;  %  can  of  tomatoes;  %  can 
of  pimientos;  1  onion;  %  lb.  of  cheese;  paprika. 

Place  the  beans,  water  and  ham  in  a  kettle  and  cook 
until  the  ham  falls  to  pieces.  Take  the  ham  from 
the 
bone,  remove  skin  and  excess  of  fat.  Now  add  the  to(cid:173)
matoes,  pimientos  and  chopped  onion  and  cook  slowly  for 
two  hours.  Care  is  needed  that  they  do  not  burn  and  at 
the  same  time  that  the  beans  are  kept  whole.  Next  place 
in  a  baking  dish,  slicing  the  cheese  through  them  as  you 
fill  the  dish,  and  bake  one-half  hour. 

MRS.  C.  A.  MILLER 

LUNCHEON DISHES

41

1 chicken;

CHICKEN AU FLUFF
1 can mushrooms;

Boil chicken until

peas
thickening.

milk; bread crumbs.
Put
in mushrooms,
Thicken with
flour
and put fluffy bread crumbs about
and dot with
bake until
and green pepper may be added.

t.he bread crumbs

small pieces of butter.

tender

1 can peas; 2 cups of
and dice.
and milk and season to taste.
Place
in a baking dish
I1h inches thick on top
in oven and
Celery

are a good brown.

Put

MRS. H. J. PATERSON.

FRENCH Ol\lELETI'E

8 eggs, about 1h cup of milk, or cream, a tablespoon
parsley, mixed in

two tablespoons

chopped

on fire, put onion juice in wit.h parsley.

onion juice,
before putting

Beat eggs two or three minutes with a fork,

beatoing the milk through;
lette pan, and keep lifting
parts of the pan, also running spatula
to loosen omelette.
are
little
omelette
let
(don't
the other
once.

seems
it get
and quickly turn

to have little
too dry)

After
over

and pepper

eggs
the whole,

salt

pour
into hot buttered
the egg with spatula,

then just
ome-
in all
around edge of pan
a
in pan,
soon as

and as

scatter

or no runny

egg on to()p

,take from fire, fold one side over
at

over
Serve
MRS. FRANCIS KING.

into platter.

CODFISH PUFF

a few grains

into small ~ieces with boiling water

Cook 1h cup salt codfish with 1 heaping cup of po-
to()cover.
are soft. Drain well, mash, add 1 tEa-
thoroughly.
Cover
1h
and spread 'evenly and cook slowly
Turn on to a hot platter

tato cut
'Cook till potatoes
spoon butter,
Add 2 eggs well beaten and ,beat mixture
bottom of frying
Put
an inch in thickness
until a brown crust has formed.
and serve with a rich white sauce.

again.
in mixture

pan with pork fat.

and beat

pepper

MRS. JAMES D. COLT, Boston.

LUNCHEON DISHES

43

1 pt. dry beans;
In morning

BOSTON BAKED BEANS
cover with cold water
night.
par-boil
spoon of soda. Drain, put
lA,
lasses,
at

Cover with boiling water

for

and soak over
five minutes wIth 1 tea-
in crock with 1h lb. salt pork,
of New Orleans mo-
and bake slowly

least

"five hours.

MRS. C. A. MILLER.

teaspoon mustard,

1 tablespoon

salt.

L. N.:BAKER,

Groceries and Dry Goods

Phone 61

When Your Recipe Fails

Call

MODEL BAKERY

LOOK

PATERSON

DRUGS

The Dependable Druggists

SALADS AND SALAD DRESSINGS

47

SALADS AND SALAD

DRESSINGS

PEAR SALAD
1 package neufchatel
cream;

Two large pears;

bt;ltter; 1 tablespoon

spoons peanut
ing;
Work cheese, peanut butter
blended mixture.
Serve on lettuce masked with boiled dressing.

cheese; 2 tea-
boiled dress-
in halves. Remove core.
and cream to a smooth well-
of pears with mixture.

Pare pears and cut

Fill cavities

lettuce.

MRS. JOSEPHINE WARD.

VEGETABLE SALAD

of celery; 1 can string

1 small head of cabbage;

1 small onion; 1 green pep-
per; 2 stalks
1 can peas.
Shred the cabbage, chop onions, pepper and celery. Drain
Add salad dressing
beans
and mix thoroughly.
leaves and gar-
nish with stripes

of pimiento and chopped nut meats.

and mix together.

on lettuce

and peas

Arrange

beans;

Salad Dressing-4

tablespoons

in double hoiler.

salt; 4 tablespoons
1 cup milk; 3 eggs;

flour; 1 tablespoon
teaspoon mustard;
Heat butter
smooth,
mustard
egar
Cool, and add whipped cream, cayenne

then add the milk. Beat
and add to other
together
until

last and stir constantly

sugar;

butter;

1 tablespoon
1 heaping
1h cup vinegar.
Add flour and stir until
and
Add vin-
thickens.

eggs,
salt,
ingredients.
the mixture

sugar

and paprika.
MRS. HARRY GERBER.

Mix equal

GREEN PEA AND POTATO SALAD
cut

in very
small cubes. Season with salt and pepper. Dress with any
preferred

and potatoes

dressing.

of peas

parts

MR& GE~aKUHLMA~

SALADS AND SALAD DRESSINGS

49

WHITE SALAD

1 quart

cut cabbage.
one hour.
Press
blanched almonds,
pieces;

1 banana,

celery;

dry.
1 can of pineapple
split; 2 cups marshmallows
in at very last.

Let stand in quart of water

for
diced; 1 cup
in four

cut

Dressing-'Vhites

of
tablespoon
Cook mixture

cup of sugar;
1 scant
mix flour with water.
thick. When cold add whipped cream.
mix with salad ingredients.

flour;

juice of 3 lemons;
in double boiler until
Add dressing and

MRS. J. C. CHICK.

eggs beaten

until

stiff;

1

put
four

KATHERINFS

Yolks of 5 eggs;

Take off, add butter
all

well and put on stove
custard.
salt,
salt.
cream,
dice, add one' small grated
or cold canned peas or celery.

paprika, mustard,
Let cool and put
sweet or sour,

cooking

Beat
till

POTATO SALAD
vinegar.
a moment,

5 tablespoons
for

size of walnut,
in good pinches,

this
like
season. Add
only more
in jar. To this add enough whipped
to make a pint.
Cut cold potato in
onion, one chopped cucumber

MRS. FRANCIS KING.

PERFECTION

SALAD

2 tablespoons

1 envelope Knox gelatine; % cup cold water; % cup
2 cups boiling
1 teaspoon salt; 1 cup cabbage finely
in small pieces; 2 pimientoes.
Add vinegar,
Strain
and
ingredients.

mild vinegar;
water; % cup sugar;
shreddedi
Soak gelatine
lemon juice, boiling water,
when mixture

and salt.
to stiffen add remaining

2 cups celery cut

in cold water

lemon juice;

5 minutes.

begins

sugar

MR&GEO.aKUHLMA~

TO SERVE INSIDE A RING OF TOMATO

ASPIC JELLY 'VITH MA YONN AISE.

Mix two cups of finely shredded

cabbage;

two green
seed; % tea-

1 teaspoon mustard

brown sugar;

t,~ cup vinegar.

MRS. FRANCIS KING.

peppers
finely chopped;
spoon salt; 2 tablespoons

SALADS AND SALAD DRESSINGS

51

TOMATO JELLY SALAD

1 qt.

tomatoes;

1 small

sliced onion; 6 cloves;

finely chopped celery.
Boil for half an hour,
season to taste with salt and dash of paprika,
gelatine
into small china moulds and set away to cool.
lettuce

leaves, with mayonnaise

in a little of

separately.

dissolved

the boiling liquid.

1h cup
then strain,
add % ,box
Pour
Serve on

MRS. FRANCIS KING.

* cup diced canned

GINGER ALE SALAD

pineapple; * cup grapefruit

shredded

1 cup ginger

ale; 2 tablespoons

pulp; % cup blanched
Malaga grapes;
ed gelatine;
Soak gelatine
solve over hot water.
combine fruits
put
in molds.

1h cup warm water;

in warm water

for

Add 14 cup ginger
and ale, stir

and seasoning
Serve with mayonnaise.

almonds;

14 cup seeded
granulat-
a little salt and paprika.
then dis-
'When cool,
and

ale.
thoroughly

five minutes,

MRS. MAYNARD PRINGLE.

VEG ET ABLE SALAD

Grind through

food chopper 2 carrots;

Add to this: 1 pint of tomatoes;

1 small head
2 small bunches celery; 1 small onion; 2 green
1 cup of corn;
and drain then add 1 pint
size of a walnut
to taste.
all
Serve on lettuce

of cabbage;
peppers.
1 cup of peas.
of cooked spaglYetti with
browned
over
1 pint of vinegar.
together
leaves. More carrots

1 cup of white
spaghetti

sugar. Mix this

can be added.

and poured

butter
the

in colander

spaghetti.

is cold.

after

Salt

Put

the

the

MRS. ELIZA PULFREY.

2 eggs; 1 tablespoon

flour; % cup sugar;

SALAD DRESSING

2 teaspoons mustard

(level);

1h teaspoon
together
thick,

until

salt; 1 tablespoon
and add to the beaten
add the vinegar,
then

1 cup sour
1h cup
vinegar;
butter. Mix dry
Cook
and

eggs.

butter
MRS. MAXWELL.

cream;
paprika;
ingredients
slowly
paprika.

SALADS AND SALAD DRESSINGS

53

2 cups celery;
Malaga
cut
with white dressing.

grapes,

FRUIT SALAD
3 red apples,
in halves

diced, unpared;

1 lb.
removed. Mix

and seeds

MRS. GEO. H. KUHLMAN.

SPANISH JELLO SALAD

and 1 tablespoon

Dissolve a package of lemon Jello in a pint of boil-
of vinegar. Mix lightly 1 cup
ing water
cup
1h
celery;
fine shredded
chopped pickle; % of a small can of pimientoes.
Season
with salt. As Jello begins to thicken add the mixture. Nut
meats

MRS. GEO. KUHLMAN.

1 cup chopped

if desired.

cabbage;

DELICIOUS FROZEN SALAD
1 can Hawaiian

cream;

thoroughly);

1 pt. whipped

1 25-cent bottle maraschino

pineapple
cher-
(drained
ries; 1 lb of English walnuts
(in shells) 1 cup Mayonnaise
(or a little over); 2 small packages of cream cheese. Mix
Season to
fruit
taste with salt and sugar.
as mousse.
Serves 12 to 14.

fine, lastly whipped cream.
Pack and freeze
MRS. ROY HAMILTON.

and nuts cut

ANNIE THOMPSON'S SALAD DRESSING

1 small

teaspoon salt; 1 small

1A teaspoon mixed mustard;
,vinegar;
left hi until going to use. Beat up with a
beater. We make three or four bacon glasses
and keep them cold as possible

teaspoon white pepper;
Tarragon
teacup olive oil; a small piece of onion
egg
at a time

2lh tablespoons

in ice box.

1 large

small

MRS. FRANCIS KING.

1 cup of cabbage;
pepper;

green

large
halved,
pecans.
calls for

removed;

seeds
Chop vegetables,
sweet mayonnaise

TURKISH SALAD
1 cup of celery;
1 cup of Malaga

or

1 cup of apple; 1
red grapes,
or
fine. This

one cup of walnut meats,
apples

and pepper,

dressing.

MRS. D. W. ADAMS.

SALADS AND SALAD DRESSINGS

55

APPLE SALAD
.apple; 1 cup celery;

2 cups of

ripe
1 cup marshmallows;
1h cup of nut meats.
marshmallows,
sugar
with a sweet mayonnaise Qressing.

'-h cup dates;
1 small bottle maraschino
cherries;
'Wash, stone dates, cut date3, apples,
One tablespoon
Cover

in small pieces.
add the other

cherries
the apples,

ingredients.

over

MRS. D. W. ADAMS.

THOUSAND ISLAND DRESSING

easily

To yolk of one egg (beaten

the oil may be added in larger

thickens
two cups have been .added. When it becomes

slightly)
a few drops at a time beating constantly.
ture
until
thick to heat
the oil
1 tablespoon
olives, chopped,
egg must be fresh
It is best
of ice water while making.

add Mazola oil
the mix-
After
quantities
too
to thin. When all
of Heinz Chilli Sauce;
of chopped onion; a small bottle of stuffed
the
and the materials must be kept cold.
in a pan

is used add 3 tablespoons

the bowl" containing

To be successful

add lemon juice

the mixture

and salt

to taste.

to set

MRS. C. A. MILLER.

'VBITE DRESSING

14 teaspoon

lh cup cream;

salt; % teaspoon white"
vine-
1

1 tablespoon
powdered

sugar;

3 tablespoon

3 tablespoons melted butter;
2 tablespoons
14 teaspoon mustard;

pepper;
gar; whites of 3 eggs;
1 tablespoon
tablespoon
corn starch;
cream.
"lemon juice;
add
Mix .all dry ingredients
and
one-half
thick, add butter
lemon juice.
and cook five minutes.
cooled fold in beaten
whites of eggs and when ready to use add whipped cream.
Oil may be omitted

gradually
cup of cream. Mix smooth, and add vinegar

Stir over hot water

'-h cup whipped

in double hoiler,

'Vhen half

if desired.

until

oil;

MRS. GEO. KUHLMAN.

Cream of Wheat
Alma Bread Flour

and

DAISY
FLOUR
FOR
PASTRY

Alma Roller Mills

w. T. Naldrett, Mgr.

J. Hale & Sons

HOME BAKED GOODS
ROGER'S GROCER.Y

at

Phone 173

123 West Superior

You Will Like

CHEF

Quality Food Products

EICHENBERG & COMPANY

Alma's Largest Grocery

.. \

VEGETABLES

VEGETABLES

59

AU GRATIN POTATOES

Boil 10 potatoes with the skins on. Peel and let get
cold, then dice. Add one package of nippy cheese and %
Then add
green pepper.
cream sauce, made by creaming
level
tea-
to which milk
spoon butter with level
is gradually
Pour
and' bake 1h hour.
over potatoes.

added to the consistency
Sprinkle with paprika

to taste.
one heaping

Salt and white pepper

teaspoon of flour,

of cream.

MRS. RALPH WHEATON.

CURRIED TOMATOES

half pint

cream or

rich milk;

the tomatoes

6 firm tomatoes;

1
salt and little pep-
in thick slices and fry them in the
in the cream or milk with which
con-
the sauce thickens. Add to the cream and flour

tablespoon flour; 2 tablespoons butter;
per. Cut
butter. When tender
the flour has been smoothly mixed.
stantly till
one teaspoonful

of curry powder.

Cook, stirring

stir

MRS. FRANCIS KING.

STEWED TOMATOES

3 pts. of tomatoes

crum:bs; 3 onions chopped fine; 1 tablespoonful
1 saltspoon of black pepper.
one hour.
butter
thick and then add four well beaten eggs.

cut up fine; 1 cup of fine bread
of salt;
Put all on the stove and cook
of
Stir until

Just before taking off add 2 tablespoonsful

and 2 of cornstarch

creamed together.

MRS. FRANCIS KING.,

CORN BLISTERS

2 cups of boiling water;

tablespoonful
smooth and thick enough to drop by spoonsfuls
hot buttered
be good unless the pans are hot.

1h
Stir until
on very
Bake in a hot oven. These will not

%. cup of corn meal.

add 1h teaspoon

of butter;

pans.

salt;

MRS. FRANCIS KING.

EVERYTHING

FOR THE KITCHEN

Quality and Service

Glass & Hannah Hardware

PHONE NO.1

Compliments of

WALTER C. HARDGROVE

Alma, Michigan

SYMONS BROS. & CO.

Alma, Mich.

Wholesale Grocers

Distributors

of

Del Monte Canned Fruit and Vegetables

Mozart Canned Vegetables

Made-Rite Flour

PIES

63

PIES
SCOTCH PIE
2 tablespoons

3 tablespoons

BUTTER

brown

sugar;
of 3 eggs;

butter;

2 cups

flour.
rubbed

I1h cups

of milk;

yolks

Cream butter
a little milk,
add egg
- Add vanilla

with
cups,
thick.
~eringue
of powdered
with whipped

sugar,

yolks.

Cook all

and sugar,

add

flour

then

add enough milk

smoot.h
two
to make
until
boiler
Cover wit.h

in a double
shell.
and one tablespoon

into pie
of eggs

and brown;

or

serve

as an open pie

and turn
made with whites

cream.

MRS. ROY HAMILTON.

ORANGE

PIE

Juice

and
1 cup
of corn

grated
of
starch;

sugar;

lemon;
spoons

rind

of one orange;
of water;

1 cup

JUIce of one
2 level
table-

yolk of 1 egg.

Heat

orange
the
together.
Stir
and mix with

Turn
a meringue

Make

juice,
the
the
into baked
of
Frost

and flavoring.

rind,

corn

lemon
st.arch

juice,
and egg

syrup when boiling.

sugar

and
yolk to-
Cook until

pastry
the

shell.

beaten white
this

the pie with.

the

of
and bake

egg,
a

water
gether
creamy.

sugar
delicate

You will

find the Orange

Pie very

nice' made

in in.

brown.

MRS. ESTELLA MOORE.

dividual

shells.

BUTTER
brown

1 cup

SCOTCH FILLING
1 tablespoon

sugar;

(PIE)
butter;

2 table-
vanilla; % cup boiling

flour;

2 eggs;

spoons
watoer; 2 cups of milk;
sugar,

together

Stir

1 teaspoon
pinch of salt.
flour, yolks

in

put

milk,
add % cup
crust., beat whites
to brown.

double

boiler

and

cook

boiling water
of eggs,

beat well,

and
place on top anq. put

put

MRS. NALDRETT.

of eggs,
until

butter
thick,

and
then
in baked
in oven

PIES 

65 

SOUR  CREAM  CAKE 

1  cup  of  sour  cream;  1  cup  of  sugar;  Vz cup  of  rais(cid:173)
ins;  y% teaspoon  cinnamon;  pinch  of  salt;  yolks  of  2  eggs. 
Bake  like  custard  pie.  When  done  use  whites  of  eggs  for 
frosting. 

MRS.  HENRY  FROSCH. 

Electrical Merchandise

of Quality

Hoover Sweepers,

"1900" Cataract Washers

The Best by Test

WE GR01V A LITTLE
EVERY DAY
The "1900" Electric Shop

Phone 137

Opposite City Hall

Alma, Mich.

For First Class Dry Cleaning

Dyeing and Repairing

Alma City

Dry Cl.eaners and Tailors

Telephone 102

We call for goods and deliver.

The superior. product must

always bear

the
In its place' will be of-

"penalty"
fered something

of leadership.

"just

as good I"

the wise will always demand the superior

But
product.
Larabee's
Best Flour
The Larabee Flour Mills Corporation

Larabee's
Cake Flour

Guaranteed Food Products

District

Office
417 West Center St.

Branch

Alma, Mich.

General Offices:
City,

Kansas

Mo.

DOUGHNUTS

DOUGHNUTS

69

DOUGHNUTS

2 tablespoons

of melted fat; % cup of granulated
sugar; 1 egg; 1 cup of sour milk; 1 teaspoon of baking
powder; 1 level teaspoon soOda. Flavor with nutmeg, add
a little salt, sift
the baking powder and soda through the
flour. Add enough flour to make a soft dough.

the fat smoking hot

Points on Frying-Have
vent
large
dough soft,
top of the fat and often during the cooking.
flour makes hard, dry doughnuts.

to pre-
cracks
in doughnuts. When frying have the
turn the cakes as soon as they come to the
Too much

MRS. LLOYD ELLISON.

FRIED CAKES

1 egg;

lh teaspoon salt; %. cup light brown sugar;
2 teaspoons baking powder;
to roll and

2 tablespoons melted butter;
%. cup sweet milk; 1 teaspoon vanilla.
cut nicely.

Fry in hot fat.

Flour

MRS. M. E. MOORE.

DROPPED DOUGHNUTS

2 well beaten eggs; 1 cup sugar; 1 cup milk; 1 level
teaspoon salt; grated rind of one lemon; nutmeg to taste;
3 cups of flour; 2 heaping teaspoons of baking powder.
Drop from a teaspoon into boiling fat and the doughnuts
will rise in round balls. Toss in paper
sack, a few at a
time, with a t.ablespoon of sugar.

MRS. JOSEPH GROVER.

DOUGHNUTS

2 eggs; 1 cup sugar; 1 cup buttermilk;

3 tablespoons
1 teaspoon soda; 2 teaspoons baking pow-

melted butter;
der; 1 teaspoon

nutmeg.

MRS. DAVIES.

DOUGHNUTS

71

Beat

eggs

light;

DELICIOUS DOUGHNUTS THAT KEEP SOFT
1 cup sugar;

toes; 2 eggs; 2 tablespoons melted butter;
baking powder; pinch of ginger;

1 cup sweet milk; 1 cup mashed pota-
2 teaspoons of
a little salt and nutmeg.
onto
in-
sugar
smooth. Have dough as
gredients
soft as can be handled.
and cut with cutter
which has a center hole. Fry in deep fat" and cover with
powdered sugar.

This recipe makes

three dozen.

and flour. Mix until

and mix well,

then

and potatoes

MRS. J. C. PARDEE.

pour milk, eggs

and butter

add other

Roll out

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Phone  172 

PUDDINGS AND PUDDING SAUCES

75

PUDDINGS AND PUDDING

SAUCES

1 cup chopped suet; 3 eggs;

1h cup brown sugar;

SUET PUDDING

1
chopped
1 cup sour milk;
2 cups of

1 cup molasses;
citron and orange peel;
1 teaspoon
flour

(measured

before

1 cup raisins;

1 cup currants;

spices to taste;

soda; 2 teaspoons

baking powder;

sifting).

Steam three hours.
MRS. WILUAM A. BAHLKE.

FOAMY SAUCE

Whip the whites

of 2 eggs

stiff and add 1h cup of
sugar; whip 1 cup of thick cream and lightly
flavor with 1 teaspoon
lemon and 1
Use the yolk of an egg if desired to

powdered
mix with the egg;
teaspoon
color.

¥anilla.

MRS. E. T. LAMB.

1h cup butter;
nilla; 1 tablespoon
butter,
add sugar
cold.

HARD SAUCE

1 cup powdered sugar;
brandy;

1h cup beaten cream.

1 teaspoon va-
Cream
flavor, and serve

and cream altern.ately,

MRS. HARRY GERBER.

PUDDING SAUCE

One cup pulverized
tablespoons

four
egg and beat.
teaspoon lemon extract.
whipped

cream.

of melted butter.

Flavor with 1h teaspoon

sugar,

until

creamed

light. with
Add one unbeaten
and 1h
Just before serving add one cup
MRS. CHARLES RHODES.

vanilla

PUDDING THAT TASTES LIKE

PLUM PUDDING

carrots;

1 cup grated apples; 1 cup grated potatoes;

1 cup of
1 cup chopped suet; 1 cup brown sugar;
pinch
1h tea-

grated
1h cup molasses;
of salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg;
spoon cloves.

1 teaspoon soda; 2 cups of flo~;

Steam one hour.

MRS. CRAS. F. DUBOIS.

PUDDINGS AND PUDDING SAUCES

77

TAPIOCA PUDDING

Soak one cup tapioca over night.;

rinse and put on to
then
2 cups
Let boil slewly for a few minutes. When near-
in good and

cook in enough hot water
add juice of 1 lemon; 1 pint
of sugar.
ly cold add beaten whites
serve wit.h a custard made from the egg yolks.

to cover; cook until clear;

shredded pineapple;

of 3 eggs; beat

MRS. LAURA SOULE.

MOLASSES PUDDING
% cup of molasses; % cup of sugar;

salt; 1 egg; 1* cups flour; 1 cup of boiling

1 cup of raisins;
1 teaspoon
soda;

(not melted);

of butter

2 t.ablespoons
1 saltspoon
water.

Cream butter,

sugar

and egg;

sift

lasses;
gredient'S are beaten together
steam %. of an hour.

soda twice with the flour, and after

then add salt and mo-
in-
and

all

ad<l the boiling water

of 2 eggs beaten light, add * cup of

then add 1h cup sweet cream with
This is a .delicious sauce for

extract.

Sauce--Whites

a.nd beat again;

sugar
teaspoon of vanilla
any pudding.

MRS. A. B. SCATTERGOOD.

CHOCOLATE PUDDING

1 cup Baker's

chocolat-e, grated;

of milk; 1 cup bread crumbs;
pinch of salt.

1 cup sugar;
add a little vanilla

1 cup
and a

Put all

into double boiler

to get heated thoroughly.

Turn out and when cool 'add yolks of 5 eggs and lastly t.he
in mould and let steam
whites of 5 eggs well beaten.
about

Serve with whipped cream as sauce.

two hours.

Put

MRS. FRANCIS KING.

PUDDING SAUeE

To the yolk of one egg beaten with 1h cup powdered
sugar, add one cupful of whipped cream, measured before
whipping,

and flavoring.

MRS. JAMES HORTON.

.6 

PUDDINGS AND PUDDING SAUCES

79

1 cup sugar;

heaping
chopped walnuts;

tablespoon

Bake .slowly for

Serve with whipped cream7
cherries.
licious.

serves

This

DATE PUDDING
1h cup butt-er; 2 eggs; 1 cup milk; 1
flour; 1 cup chopped dates; 1 cup of

1h teaspoon

baking
fony-five minutes

chopped nuts

powder.
in a shallow dish.
and maraschino

eight or nine persons

and is de-

MRS. POLLASKY.

COFFEE

JELLY

(An old st-and-by with a new wrinkle)

1 cup cold strong

1 tablespoon
water

(boiling);

gelatin;

1h cup of cream.

coffee; 3 or' 4 tablespoons
14 cup of water

(cold);

sugar;
1h cup of

in t.he boiling water.

Let

the gelatine

soak for

Dissolve this
the cold coffee.
stiffened
break
the stiffly be1at.en cream.
delicious

than to serve

Set

in a cool place
up with an egg-beater,

Stir

five minutes

in tbe sugar

in cold water.
and
to congeal. When
then fold into it
This will be found much more
the whipped cream as a garnish.

MRS. FRANCIS KING.

1 tablespoon

1h cup scalded cream;
whipped cream;

BA VARIAN CREAM
granulated

gelatine;

1h cup powdered

%. cup maraschino

cherries.

14 cup cold water;
sugar; 1 pint of

Soak gelatine
add sugar

cream,
ice water
Wihipped cream and add the cherries
Should gelatine mixture
water

and again cool before

in the cold wat-er, dissolve
and pinch of salt.

in scalded
.bowl in pan. of
then fold in
in sman pieces.
become too thick, melt over hot

and stir until

to thicken,

it begins

Set

cut

adding whipped
cream.
MRS. FLOYD GLASS.

TAPIOCA PUDDING

tapioca

% cups Pearl

dark brown sugar; 1 pint hot wat-er; 1 teaspoon
1h teaspoon
cream.

Bake 1 hour.

butter.

MRS. F. E. POLLASKY.

over night); 1 lb. of
vanilla;
Serve with whipped

(soaked

PUDDINGS  AND  PUDDING  SAUCES 

81 

PRUNE  WHIP 

1  lb.  prunes;  1  cup  sugar;  1  teaspoon  salt;  1  table(cid:173)
spoon  lemon  juice;  2  eggs.  Cover  prunes  with  water  al(cid:173)
lowing  them  to  cook  until  falling  from  pits.  Let  cool  and 
separate  from  pits.  Put  through  food  chopper  or  mash, 
then  add  sugar,  salt,  lemon  juice,  egg  yolks,  Vz  cup  of 
the  prune  juice.  Beat  all  together  and  put 
in  baking 
dish.  Bake  ten  minutes. 

Make  a  meringue  of  the  whites  of  the  eggs  beaten 
stiff,  spread  on  top  of  the  pudding  and  brown  in  the  oven. 
Serve  cold  with  or  without  cream. 

MRS.  E.  E.  SIEG. 

MARSHMALLOW  CREAM 

1  tablespoon  of  granulated  gelatine;  1  cup  of  cold 

water;  whites  of  4  eggs;  1  cup  granulated  sugar;  1  tea(cid:173)
spoon  of  flavoring;  pecan  nuts. 

Dissolve  gelatine  in  Vz  cup  of  cold  water,  stir  over 
fire  until  well  dissolved,  then  add  another  Vz  cup  of  cold 
water  and  let  stand  to  cool.  Beat  the  whites  of  the  eggs 
with  a  pinch  of  salt  until  very  light.  Pour  dissolved  gel(cid:173)
atine  into  the  whites,  beating  as  you  pour.  Sprinkle  in 
the  sugar  and  add  flavoring,  beating  continuously.  Take 
out  one-third  the  mixture  and  tint  pink.  Spread  it  out  over 
the  bottom  of  a  deep  dish,  sprinkle  chopped  pecan  meats 
over  it.  Then  add  a  layer  of  white  anu  more  chopped 
nuts.  Tint  the  remaining  mixture  lavender  and  spread  on 
top.  Serve  with  whipped  cream. 

MRS.  0.  W.  HAYES. 

BAKED  SPIES 

Four  large  apples,  pared,  halved  and  cored.  Place  in 
covered  baking  dish,  hollows  up.  Sprinkle  with  scant 
cup  of  sugar  and  add  one  tablespoon  of  water,  or  just 
enough 
tender  when 
pierced  with  a  toothpick.  When  cool,  fill  hollows  with 
marshmallow  creme  and  place  nut  meat  or  cherry  on 
center  of  each. 

to  prevent  burning.  Bake  until 

„ — ^ « «i 
MRS.  JOSEPH  GROVER. 

PUDDINGS  AND  PUDDING  SAUCES 

83 

CHARLOTTE  RUSSE 

1  pint  cream;  1  cup  pulverized  sugar;  1  envelope 
Knox  gelatine  soaked  in  1  cup  cold  water;  whites  of  2 
eggs;  nut  meats. 

Whip  cream,  add  sugar,  add  dissolved  gelatine  and 
last  the  beaten  eggs.  Spread,  in  layers  in  a  bread  tin 
with  nut  meats  between.  Slice  off  when  ready  to  serve. 

MRS.  H.  J.  PATERSON. 

SNOW  PUDDING 

lemon 

flavoring.  Stir 

Put  into  a  double  boiler  one 

large  cupful  of  hot 
water,  a  little  salt  and 
in  two 
tablespoons  of  corn  starch  moistened  in  a  little  water, 
add  the  whites  of  two  eggs  beaten  to  a  stiff  froth.  Cook 
ten  minutes,  stirring  often.  Wet  four  cups,  or  molds, 
with  cold  water  so  the  pudding  will  turn  out  easily,  fill 
and  let  stand  until  cold. 

Custard  for  Pudding—Yolks  of  2  eggs;  %  cup  sugar; 
the  yolks, 
small  piece  of  butter;  1  cup  of  milk.  Beat 
sugar  and  butter  together,  add  milk,  cool  until  creamy 
and 

flavor.  When  cold  add  a  little  whipped  cream. 

MRS.  R.  H.  WILCOX. 

PINEAPPLE  SPONGE 

Envelope  of  Minute  gelatine  dissolved  in  Vz  cup  of 
cold  water;  add  1  cup  boiling  water;  mix  %  can  grated 
pineapple  and  1  cup  sugar.  Whip  one  jar  of  cream  stiff 
and  beat  into  other  ingredients.  Serve  cold. 

MRS.  F.  E.  POLLASKY. 

ALOHA  CREAM 

Vz  cup  rice;  1  cup  grated  pineapple;  V* cup  sugar; 

%, cup  heavy  cream. 

Cook  rice  in  boiling  salted  water.  Drain  and  pour 
cold  water  over  to  separate  the  kernels.  Cool,  add  sugar 
and  pineapple.  Let  stand  in  cold  place  for  an  hour.  Fold 
in  cream  which  has  been  beaten  until  stiff.  Serve  very 
cold.  Recipe  makes  six  servings. 

MRS.  JOHN  CHICK. 

PUDDINGS  AND  PUDDING  SAUCES 

85 

FRUIT  TARTS 

Make  a  rich  pie  crust  and  shape  in  gem  pans. 
Filling—4  eggs;  1  cup  granulated  sugar;  1  cup  but(cid:173)
ter;  1  lb.  raisins  chopped  fine.  Mix  well.  Fill  tarts  and 
bake. 

MRS.  W.  R  CARTWRIGHT. 

FIG  PUDDING 

1  cup  of  chopped  suet;  1  cup  of  molasses;  1  cup  of 
sour  milk:  1  cup  of  raisins;  1  cup  of  figs;  2%  cups  of 
flour;  1  teaspoon  of  soda;  cinnamon;  nutmeg.  Steam 
three  hours. 

MRS.  FROSCH. 

GRAHAM  PUDDING 

1  cup  graham  flour;  2  tablespoons  wheat  flour;  % 
teaspoon  salt;  1  teaspoon  baking  powder  (sift  together); 
1  cup  sour  milk;  %  teaspoon  soda;  %  cup  molasses;  add 
nut  meats  and  cherries.  Pour  into  a  well  buttered  pud(cid:173)
ding  dish  and  steam  one  hour.  Serve  with  hard  sauce. 

MRS.  HARRY  GERBER. 

STEAMED  GRAHAM  PUDDINti 

1  egg;  y*  cup  molasses;  %  cup  sugar;  1  cup  of  sour 
milk;  1  tablespoon  shortening;  1  teaspoon  soda;  2  cups 
of  graham  flour;  2  tablespoons  white  flour;  %  teaspoon 
salt;  1  cup  raisins;  Vz  cup  nut  meats.  Mix  together  and 
steam  two  hours. 

Sauce—1  cup  sugar  (white);  1  tablespoon  flour;  1% 
cups  water;  1  teaspoon  vanilla;  1  tablespoon  vinegar. 
Mix  sugar  and  flour  together  then  add  water,  vanilla  and 
vinegar.  Cook  until  it  thickens. 

MRS.  H.  J.  PATERSON. 

TAFFY  APPLES 

Wipe,  remove  cores  from  small  red  apples,  steam 
and  remove  the  skin.  Fill  cavities  with  dates  (stoned), 
mixed  with  half  the  quantity  of  nut  meats  chopped  to(cid:173)
gether.  Make  a  syrup  of  three  cups  brown  sugar  and 
one  cup  of  water.  Boil  until  thick,  pour  some  directly 
over  the  apples  and  serve  with  cream. 

MRS.  JAMES  D.  COLT,  Boston. 

J. C. PARDEE, Florist 

All  kinds  of  Cut  Flowers  and  Plants  in  season. 
Bulbs  and  Shrubbery  a  Specialty.  Service  at  all 
hours. 

716  E.  Superior  St.—Phone  No. 257 

Nurseries  145  Grover  Ave. 

DeLuxe Candy Co. 

Where  everybody  meets  for 
those  home  made  candies 
that  have  brought  satisfaction  all  over,—and  for  your 
hot  and  cold  lunches  served  at  all  hours. 

Paris  Cafe 

The  only  up-to-date  restaurant  where  satisfaction  prevails 
and  cleanliness  is  observed  as  the  golden  rule. 

A DELICIOUS  DESSERT 

or 

LUNCH  FOR THE  KIDDIES 

I CE 

C  R  E  AM 

IN  BULK  OR  SPECIAL  BRICKS 

to  your  liking. 

It's  nutritious  and  wholesome. 

Made  Under  Most  Sanitary  Conditions. 

ICE  CREAM  AND  ICES 

89 

ICE  CREAM  AND  ICES 

FRUIT  ICE 

3  oranges;  3  lemons;  3  bananas;  3  cups  of  water; 
3  cups  of  sugar.  To  the  juice  of  the  oranges  and  lemons 
add  the  water  and  sugar. 
Just  before  freezing  add  the 
bananas  sliced  very  thin. 

MRS.  C.  A.  MILLER. 

MISS  JENNIE'S  CHOCOLATE  ICE  CREAM 
1  pint  cream;  %  pound  sugar;  Yz  pound  of  Baker's 

chocolate  melted  over  a  tea  kettle.  Mix  and  boil  all  to(cid:173)
gether  in  a  double  boiler  until  smooth.  When  cold  add 
three  eggs  well  beaten.  One  tablespoon  of  brandy  im(cid:173)
proves  the  taste.  Don't  freeze  too  hard. 

MRS.  FRANCIS  KING. 

All Kinds of  Sheet  Metal Work 

Furnaces 

Spouting 

Repairing-

E.  W.  ALBRIGHT 

Phone  66 

207  W.  Superior  St. 

Compliments 

of  the 

WRIGHT  HOUSE 

Alma's 

Leading  Hotel 

OWN YOUR HOME! 

HOME  LUMBER  & FUEL  CO. 

Phone  One-Nine 

COOKIES 

93 

COOKIES 

DROP  COOKIES 

3  eggs;  1%  cups  sugar;  1  cup  butter;  %  cup  milk; 
2  teaspoons  baking  powder;  2^  cups  flour;  1  lb.  dates 
chopped;  1 cup  walnut  meats  chopped. 

MRS.  GILL. 

COCOANUT  KISSES 

3  egg  whites  beaten  well;  2%  teaspoons  corn  starch 
and  1  cup  granulated  sugar  mixed  together;  1  cup  cocoa-
nut;  1  teaspoon  vanilla.  Stir  all  together,  put 
into  a 
double  boiler,  cook  about  three  minutes,  stirring  all  the 
time.  Drop  from  teaspoon  on  buttered  tin  and  bake  in 
slow  oven  until  crust  forms. 

MRS.  CHAS.  RHODES. 

SOUR CREAM DROP COOKIES 

Va cup  butter;  1 cup  sugar;  2  eggs;  Va.  teaspoon  soda; 

Va  cup  rich  sour  cream;  2%  cups  pastry  flour;  V*  teaspoon 
salt;  4  teaspoons  baking  powder;  1  teaspoon  vanilla;  1 
cup  raisins  or  dates;  Vz cup  nut  meats. 

Cream  %  cup  butter,  add  1  cup  sugar  slowly  and  2 
eggs  well  beaten.  Dissolve  soda  in  sour  cream.  Add  to 
first  mixture  alternately  with  flour  sifted  with  salt  and 
baking  powder.  Add  vanilla,  raisins  or  dates,  and  nut 
meats  cut  in  pieces.  Drop  by  spoonfuls  and  bake  in  mod(cid:173)
erate  oven.  Be  sure  to  grease  the  pan  or  put  a  greased 
sheet  inside  of  pan.  Raisins  or  nuts  may  be  omitted. 
Peanuts  are  very  good  in  these  cookies. 

MRS. WILLIS  GELSTON. 

BUTTER  COOKIES 

1%  cups  brown  sugar;  1  cup  butter;  2  eggs  beaten 
light;  2  tablespoons  sweet  milk;  1  teaspoon  salt;  1  tea(cid:173)
spoon  soda;  seasoning  and  flour.  Mix  very  stiff,  roll  thin. 

COOKIES 

95 

RAISIN  COOKIES 

1  cup  of  raisins,  put  through  the  grinder;  1  cup  of 
oleomargarine;  1  teaspoon  of  salt;  2  cups  of  sugar;  3 
eggs;  1  cup  of  sour  milk;  1  teaspoon  of  soda;  1  teaspoon 
of  baking  powder;  1  teaspoon  of  vanilla;  a  little  cinna(cid:173)
mon;  flour  enough 
to  roll.  Cream  oleomargarine  and 
sugar  together.  Add  the  eggs  beaten,  then  the  soda  dis(cid:173)
solved  in  the  sour  milk,  then  the  flour  mixed  with  the 
baking  powder  and  last  the  raisins  and  seasonings.  Roll 
quite  thin  and  bake  in  a  fairly  hot  oven. 

MRS.  ESTELLA  MOORE. 

OATMEAL  COOKIES 

3  wellbeaten  eggs;  1  cup  sugar;  1  cup  shortening;  3 
cups  flour  sifted  with  1  teaspoon  soda;  2%  cups  oatmeal; 
1  cup  chopped  raisins  or  nuts;  1 teaspoon  cinnamon.  Drop 
with  teaspoon  on  buttered  pan. 

MRS.  HANNAH  HALL. 

JUMBLES 

1  large  cup  butter;  2 cups  sugar;  2 eggs;  flour  enough 
to  handle,  about  2%  cups.  Cream  the  butter  and  sugar 
together.  Add  the  beaten  eggs;  then  the  flour.  Roll  out 
thin  and  bake  in  slow  oven. 

MRS.  EUGENE  HOLCOMB. 

REFRIGERATOR  COOKIES 

2  cups  brown  sugar;  1 cup  lard;  1 teaspoon  soda  dis(cid:173)
solved  in  1  tablespoon  hot  water;  3%  cups  flour;  1  tea(cid:173)
spoon  cream  of  tartar;  1  teaspoon  vanilla;  pinch  of  salt; 
Mix  in  loaf  and  let  stand  in  a  cold  place  all  night. 
In 
morning  slice  thin  and  bake. 

MRS.  W.  A.  BRUNNER. 

WHITE  COOKIES 

2%  cups  sugar;  1  large  cup  lard  and  butter;  2  eggs; 
little  salt,  nutmeg  and  vanilla;  1%  cups  sour  milk;  1 
teaspoon  soda;  3  teaspoons  baking  powder;  flour  to  roll 
soft. 

MRS.  COLEMAN. 

COOKIES 

97 

TRILBIES 

1  cup  sugar;  %  cup  lard;  ft  cup  sour  milk;  1  egg; 
2  cups  oatmeal;  2  cups  flour;  1 teaspoon  soda;  %  teaspoon 
salt.  Roll  very  thin  and  bake. 

Date  Filling—1  lb.  dates;  %  cup  sugar;  %  cup  water. 
Cook  to  a  paste  stirring  to  prevent  burning.  Place  two 
trilbies  together  with  date  filling  between. 

MRS.  H.  J.  PATERSON. 

SAND  COOKIES 

Rub  1 cup  of  butter  to  a  cream,  add  1 y2  cups  of  light 
brown  sugar,  then  add  1  whole  egg  and  the  yolk  of  one. 
Mix  Y2 teaspoon  cinnamon  with  3%  cups  of  flour  if  need(cid:173)
ed.  Mix  stiff  enough  to  roll  very  thin,  then  cut  with 
small  cutter  and  glaze  the  top  of  each  with  the  white  of 
egg,  and  split  blanched  almonds  and  put  three  pieces  on 
each  cookie. 

MRS.  FRANCIS  KING. 

SOUR  CREAM  COOKIES 

2  cups  sugar;  2  eggs  beaten  well;  2  cups  sour  cream; 
2  level  teaspoons  soda:  flour  enough  for  soft  dough;  1 
teaspoon  lemon;  Vz  teaspoon  nutmeg. 

MRS.  G.  GREY. 

FRUIT  STICKS 

2  eggs  beaten  light;  %  cup  powdered  sugar;  1  cup 
chopped  dates;  %  cup  chopped  nut  meats;  3  tablespoons 
flour; 
1  teaspoon  baking  powder;  1  teaspoon  vanilla. 
Add  sugar  to  beaten  egg,  stir  dates  in,  separating  as  much 
as  possible,  bake  in  large  tin  and  when  done  cut  in  pieces 
1%  inches  wide  and  3  or  4  inches  long,  roll  in  powdered 
sugar. 

MRS.  GEO.  SOPER. 

BROWNIES 

1  cup  sugar;  1  cup  nuts  chopped;  %  cup  butter 

(scant);  %  cup  flour;  2  eggs;  2  squares  chocolate  (melt(cid:173)
ed);  1  teaspoon  salt.  Spread  thin  in  pan  and  bake  in  hot 
°ven.  Cut  into  strips  while  hot. 

MRS.  C,  A.  MILLER. 

-

COOKIES

99

3 eggs beaten

CRYSTAL ROLLS
to light

froth;

flour.

vanilla;
Put

1 cup chopped dates;

1 teaspoon
together

chopped nuts;
tablespoon
pastry
thinly as possible on buttered
brown in moderate oven. Cut
warm and dust with powdered sugar.
32 little
been in cold water

for a few moments.

cakes.

in order given.

baking

1 cup sugar;
1 teaspoon

1 cup
salt;
1
powder;. 1 cup
Spread as
a golden
in two inch squares while
This makes about
they have

and bake

tins

The dates will cut easily if

MRS. SADIE SOULE.

HERMITS

2 cups brown sugar; 2 eggs;

1 cup
sour milk; 1 teaspoon soda; 1 teaspoon baking powder;
1 teaspoon cloves; 3 cups flour; 1
1 teaspoon cinnamon;
cup nut meats;
on
buttered

pans and bake in hot oven.

Drop from teaspoon

scant cup of butter;

1 cup raisins.

MRS. LLOYD ELLISON.

OATMEAL COOKIES

% cup shortening;

1 cup brown sugar-cream;

add
2 well beaten eggs; 1 cup raisins chopped fine; 1 teaspoon
cinnamon; 1 teaspoon salt (if butter
is used, more if other
teaspoon soda sifted in 111'2 cup flour; 2%
shortening);
cups rolled oats. Drop on buttered tins, bake in moderate
oven.

in order given, measure

together

even.

Put

%,

HEAT 

CONTROLLED 

OVENS 

Insure  Satisfactory  Results 

The  things  that  your  serve  on  your  table,  whether 
prepared  by  you  or  not,  are  bound  to  prove  either  a 
source  of  pride  or  of  dissatisfaction. 
In  the  product 
of  your  own  labors  there  is  a  deep,  satisfying  pride 
in  the  food  that  is  nicely  browned  and  done,  and 
appetizingly  served. 

Here  the  Gas  Range  plays  a  most  important  part 
—and  the  most  important  part  of  the  Gas  Range 
is  the  Oven.  The  HEAT  CONTROLLED  OVEN 
eliminates  guesswork,  and  insures  an  even  temper(cid:173)
ature  and  satisfactory  results. 

A-B GAS RANGES 

—have  many  notable  features  which  you  will  ap(cid:173)
preciate.  The  bright,  shining,  guaranteed 
rust(cid:173)
proof  oven 
linings,  smooth,  white  porcelain  sur(cid:173)
faces,  clear  glass  oven  doors,  oven  heat  control— 
these  are  all  characteristic  features  of  these  cele(cid:173)
brated  ranges.  They  are  also  made  in  a  wide  va(cid:173)
riety  of  styles  and  sizes  at  prices  that  place  them 
within  the  reach  of  everyone  who  really  desires  a 
better  cooking  range. 

Gratiot County Gas Co. 

408  STATE  ST. 

CAKES 

103 

CAKES 
WHITE  CAKE 

Cream  together  %  cup  butter  and  %  cup  sugar;  beat 
yolks  of  4  eggs,  add  %  cup  sugar,  beat  well  and  add  to 
above;  sift  3  cups  pastry  flour,  4  level  teaspoons  baking 
powder,  Vz teaspoon  salt,  3  times;  add  alternately  with  1 
cup  sweet  milk;  1  teaspoon  vanilla;  lastly  fold  in  beaten 
whites  of  4  eggs. 

MRS.  FROSCH. 

CREAM  PIE 

3  eggs  beaten  separately;  %  cup  sugar;  %  cup  water 
(scant),  in  which  dissolve  1  small  teaspoon  soda,  2  small 
teaspoons  cream  of  tartar;  1  cup  flour. 

Filling—2  cups  milk;  1  cup  sugar;  yolks  of  2  eggs;  1 

tablespoon  vanilla;  %  cup  flour  (scant).  Before  remov(cid:173)
ing  from  fire  add  1  cup  shredded  cocoanut.  This  will 
make  two  large  pies  by  dividing  each  cake  and  add  fill(cid:173)
ing.  Serve  with  whipped  cream. 

MRS.  W.  H.  LAWRENCE. 

ANGEL  FOOD 

Whites  of  12  small  eggs,  or  11  large  eggs;  1  cup 
flour;  1^4  cups  of  sugar;  1  teaspoon  cream  of  tartar;  1 
pinch  of  salt;  1  teaspoon  vanilla.  Sift  flour,  sugar  and 
cream  of  tartar  together  five  or  six  times.  Fold  into 
the  stiffly  beaten  whites  of  the  eggs.  Bake  in  moderate 
oven  25  minutes. 

MRS.  O.  W.  HAYES. 

CREAM  CAKE 

V,  cup  butter;  1 cup  sugar;  yolks  of  two  eggs  beaten 
light;  1%  cups  sifted  pastry  flour;  2  level  teaspoons  full 
baking  powder; 
tt  cup  cold  water;  whites  of  two  eggs 
beaten  dry.  Cream  the  butter,  add  the  sugar,  yolks  of 
eggs  and  water,  then  the  flour  sifted  3  times  ™th  the 
baking  powder,  lastly  the  whites  of  eggs.  Bake  in  two 
or  three  layers,  put  these  together  with  cream^filling. 
(Use  Swansdown 

MRS.  A.  A.  CHICK. 

flour). 

CAKES 

105 

SOUR  CREAM  CAKE 

1  cup  white  sugar;  2  cups  sifted  flour;  1  teaspoon 
soda  in  the  flour;  1 cup  sour  cream;  2  teaspoons  cream  of 
tartar  in  the  cream;  2  eggs  beaten;  %  teaspoon  salt;  1 
teaspoon  vanilla. 

MRS.  LAMB. 

WHITE  CAKE 

%  cup  milk;  %  cup  sugar;  IY2  cups  flour;  %  cup 
butter  (melted);  2 egg  whites;  2 teaspoons  baking  powder. 
Put  all  together  and  beat  ten  minutes.  Bake  in  a  mod(cid:173)
erate  oven. 

MRS.  ROY  HAMILTON. 

MOCK  ANGEL  FOOD 

1  cup  sugar;  1 cup  flour;  3  teaspoons  baking  powder; 
1  teaspoon  salt;  sift  4  times  or  more;  add  1  cup  scalded 
milk;  whites  of  2  eggs  beaten  until  stiff  and  folded  in. 

MRS.  W.  H.  LAWRENCE. 

SPONGE  CAKES 

Separate  4  eggs. 

Into  yolks  put  3  tablespoons  cold 
water.  Beat  until  mixture  is  thick  and  creamy.  Put  into 
a  cup  1 y2  tablespoons  cornstarch,  fill  the  cup  with  unsifted 
flour  to  which  has  been  added  l1/*  teaspoons  baking  pow(cid:173)
der.  Beat  1  cup  sugar  into  egg  slowly  until  mixture  is 
lemon  color.  Use  for  this  large  Dover  egg-beater.  Then 
with  a  spoon  stir  in  the  flour  putting  it  through  a  sifter. 
Add 
flavoring.  Light  oven.  Fold  in  the  beaten  whites 
of  eggs.  Put  into  hot  oven  and  turn  gas  as  low  as  it  will 
hold.  Bake  so  for  30  to  40  minutes. 
Increase  heat  but 
not  to  full  extent.  Leave  cake  in  oven  altogether  45  to 
50  minutes. 

MRS.  SADIE  SOULE. 

WHITE  FRUIT  CAKE 

2  cups  white  sugar  creamed  with  %  cup  butter;  2 
eggs,  beaten  light;  2  cups  of  milk;  1  cup  chopped  walnut 
meats;  1  cup  raisins;  xk  cup  maraschino  cherries;  4  cups 
flour  sifted  with  2  teaspoons  baking  powder;  Vz  teaspoon 
salt;  1  teaspoon  vanilla.  Beat  well  and  bake  about  one 
hour. 

MRS.  BLANCHE  VLIET. 

CAKES 

107 

WHITE  CAKE 

Yz  cup  butter;  1  cup  sugar;  IY2  cups  flour;  2  tea(cid:173)

spoons  baking  powder;  whites  of  3  eggs;  %  cup  milk; 
flavoring.  Cream  the  butter,  add  the  sugar  gradually, 
sift  baking  powder  with  flour 
twice.  To  the  creamed 
butter  and  sugar  add  a  little  flour  and  a  little  milk  alter(cid:173)
nately  until  all  is  used;  add  flavoring;  lastly,  fold  in  the 
beaten  egg  whites. 

MRS.  LAURA  SOULE. 

THREE LAYER SPONGE CAKE 

3  eggs;  beat  one  minute;  add  1  heaping  cup  sugar; 
beat  five  minutes;  flavor;  1  cup  flour;  Yz  cup  cold  water; 
I  cup  flour  with  2 teaspoons  baking  powder.  Mix  as  writ(cid:173)
ten.  Bake  in  moderate  oven. 

MRS. CHAS. F. DUBOIS. 

PEEL CAKE 

2  cups  butter;  3 cups  brown  sugar;  5  eggs;  1 cup  sour 
milk;  Yz  a  nutmeg;  Yz  teaspoon  soda;  1  teaspoon  baking 
powder;  1  lb. seeded  raisins;  1  lb  mixed  peel;  5 cups  flour. 
Mix  in  order  given  and  bake  slowly  one  hour. 

MRS.  JAS.  HORTON. 

HOT  MILK  CAKE 

2  eggs;  1  cup  sugar;  1  teaspoon  baking 

powder 
(rounded  up);  Yz  teaspoon  salt;  1  cup  flour;  1  teaspoon 
vanilla.  Beat  these  together  thoroughly  and  then  add  Yz 
cup  hot  milk  and  beat  again  until  smooth.  Bake  in  a 
hot  oven—makes  a  nice  loaf  cake  or  small  cakes. 

MRS.  M.  E.  MOORE. 

CINNAMON  CAKE 

Yz  cup  butter;  1  cup  sugar;  Yz  cup  milk;  2  eggs;  \Yz 
cups  flour;  %  teaspoon  salt;  \Yz  teaspoon  baking  powder; 
3  teaspoons  cinnamon.  Mix  flour,  salt  and  baking  powder. 
Cream  butter  and  sugar,  add  cinnamon  and  beaten  yolks, 
then  alternate  milk  and  flour.  Add  whipped  whites  and 
beat  hard.  Add  %  cup  raisins  if  desired. 

MRS.  RALPH  WHEATON. 

CAKES 

109 

BLACK  CHOCOLATE  CAKE 

Wz  cup  brown  sugar;  V* cup  butter;  yolks  of  3  eggs; 
1  teaspoon  soda,  dissolved  in  M  cup  sweet  milk;  2  cups 
sifted  flour;  1  teaspoon  vanilla;  2  sq.  chocolate,  melted 
over  hot  water,  when  soft  add  Ms cup  warm  milk,  stir  to 
a  cream  and  add  to  batter. 

MRS.  D.  L.  JOHNSON. 

ORANGE  FILLING 

2  apples  grated;  juice  of  2  oranges;  rind  of  1  orange; 

%  cup  sugar;  1  teaspoon  butter;  1  cup  water;  2  table(cid:173)
spoons  corn  starch.  Boil  until  thick. 

MRS.  CHAS.  RHODES. 

CHOCOLATE  CAKE 

1  cup  sugar;  2  tablespoons  cocoa;  Vz  cup  sour  milk; 
V2 cup  butter;  1 egg;  1 teaspoon  soda;  1%  cups  flour  (be(cid:173)
fore  sifted);  1  teaspoon  baking  powder;  1  teaspoon  va(cid:173)
nilla;  pinch  salt;  hi  cup  boiling  water  last. 

MRS.  F.  E.  POLLASKY. 

FUDGE  CAKE 

1  cup  white  sugar;  2  tablespoons  cocoa;  VA  cup  butter; 
1  egg;  1 teaspoon  salt;  %  cup  sour  milk;  1  teaspoon  soda 
mixed  with  1^  cups  boiling  water;  vanilla.  Mix  in  order 
given  and  bake  in  two  layer  cake  pans. 

Filling—1  cup  hot  water;  %  cup  white  sugar;  2  table(cid:173)

corn 

spoons  cocoa;  1  tablespoon  butter;  1 
starch  mixed  with  %  cup  cold  water;  vanilla.  Cook  to(cid:173)
gether  until  thick  and  when  cool,  split  layers  and  nil. 
Cover  with  a  boiled  icing. 

tablespoon 

T^™m^xT 
MRS.  JAS.  HORTON. 

NUT  CAKE 

%  cup  butter;  1%  cups  sugar;  %  cup  sweet  milk;  2 
level  teaspoons  baking  powder;  2  cups  flour;  1  cup.nut 
meats  chopped  fine;  whites  of  4  eggs  well  beaten  Bate 
in  shallow  pan  and  cover  with  icing  and  wholejiut  meats. 

MRS.  JOHN  SPINNEY. 

CAKES 

HI 

APPLE  SAUCE  CAKE 

1  egg;  1  large  cup  of  brown  sugar;  Vz cup  of  butter; 
1  teaspoon  cinnamon;  1  teaspoon  allspice;  1  teaspoon 
cloves;  1  teaspoon  soda;  1  cup  juicy  apple  sauce;  1  cup 
raisins;  1 cup  nuts  and  1%  cups  of  flour.  Cream  the  but(cid:173)
ter  and  sugar  together,  add  the  egg,  spices,  the  soda  dis(cid:173)
solved  in  the  apple  sauce,  then  the  raisins,  nuts  and  flour. 
Bake  in  a  rather  slow  oven. 

The  apple  sauce  cake  is  much  better  after  it  stands 
a  few  days  than  when  first  made,  and  it  keeps  well  for 
two  weeks  or  more. 
It  is  particularly  nice  made  with 
black  walnuts. 

MRS.  C.  A.  MILLER. 

GEORGIA  MITCHELL'S  CAKE  RECIPE 

1  cup  sugar;  %  cup  butter  (creamed);  add  2  eggs 
beaten  separately;  %  cup  cold  water;  1  cup  flour;  salt;  2 
teaspoons  baking  powder;  1  square  melted  chocolate;  1 
cup  nut  meats;  vanilla,  • 

A n„„ 

MW 

MRS.  P.  E.  POLLASKY. 

CHERRY  CAKE 

ltt  cups  sugar;  %  cup  butter;  3  eggs;  1  cup  canned 

cherries;  1  cup  raisins;  1  cup  buttermilk;  1  teaspoon  cin(cid:173)
namon;  1 teaspoon  cloves;  1 teaspoon  nutmeg;  1  teaspoon 
soda;  1  teaspoon  baking  powder;  2%  cups  flour.  Cream 
butter  and  sugar.  Add  eggs  well  beaten,  soda  dissolved  in 
buttermilk;  fruit  dredged  with  flour;  remainder 
flour•silt(cid:173)
ed  and  mixed  with  baking  powder  and  spices.^  Beat  and 
turn  in  buttered  dripping  pan. 

MRS.  HANNAH. 

MRS.  COOK'S  SUNSHINE  CAKE 

1  cup  sifted  sugar;  5  tablespoons  water;  boil  as  for 
frosting  until  it  hairs;  6  eggs,  yolks  and  whites  beaten 
separately;  stir  in  the  eggs,  whites  first;  %  ^ ^n£ ?' 
essence,  orange  if  liked;  1  cup  sifted  flour  (fo  d in)  Bake 
40  minutes,  quite  warm  at  first  then  reduce  to  moderate 

h e a tF or  Icing-WMteof  egS,  beaten  sf;  1 cup  powdered 
sugar;  orange  essence. 

nD"°-  ** 

CAKES 

113 

RAISIN  SPICE  CAKE 

Cover  1%  cups  of  raisins  with  boiling  water  and  let 
simmer  twenty  minutes.  Cream  %  cup  sugar  with  Yi 
cup  butter;  add  1%  cups  flour;  %  cup  raisin  water;  1  egg; 
Vz teaspoon  soda;  1  teaspoon  nutmeg;  1  teaspoon  cinna(cid:173)
mon  sifted  with 

flour.  Add  raisins. 

MRS.  GEO.  SOPER. 

CHOCOLATE  CAKE 

1  cup  sugar;  Vz cup  butter;  2  eggs;  %  cup  cocoa  dis(cid:173)
solved  in  hot  water;  Vz  cup  sour  milk;  1  teaspoon  soda; 
vanilla  to  taste;  \Vz  cups  flour. 

MRS.  W.  H.  LAWRENCE. 

MOLASSES  CAKE 

%  cup  of  white  sugar;  2  eggs;  %  half  cup  shorten(cid:173)
ing;  1  cup  molasses;  1  cup  hot  water;  2  level  teaspoons 
soda;  1  teaspoon  vanilla;  1  teaspoon  cinnamon;  2%  cups 
sifted 

MRS.  J.  E.  FULLER. 

flour. 

CAKES  FOR  AFTERNOON  TEA 

2  eggs,  yolks  and  whites  beaten  separately;  1  cup 
sugar;  1  cup  flour;  1  cup  chopped  nuts;  1  cup  dates  (cut 
with  scissors);  2  tablespoons  cold  water;  % 
teaspoon 
flavoring.  Bake  in  sheets,  cut  in  strips 
baking  powder; 
and  roll  in  powdered  sugar.  Flour  the  dates  slightly  be(cid:173)
fore  cutting.  The  object  of  cutting  instead  of  chopping 
is  to  avoid  danger  of  getting  too  many.  The  batter  is  a 
thick  one  and  covers  the  bottom  of  two  square  cake  tins. 

WHITE  FRUIT  CAKE 

2  cups  sugar;  1  cup  butter  (scant);  1  cup  milk;  2Yz 
cups  flour;  whites  of  7  eggs;  2  cups  Sultana 
raisins 
(  cover  with  boiling  water  for  a  few  minutes);  1  cup 
blanched  almonds,  broken  in  pieces;  1  cup  dates;  1  cup 
cocoanut  which  has  been  soaked  in  milk  a  few  .minutes, 
%  lb.  citron;  %  lb  candied  cherries;  %  ft.  candied  pine(cid:173)
apple;  2  teaspoons  of  baking  powder•  ^ 

^^ 

CAKES 

115 

SOFT  GINGERBREAD 

2  cup<?  sugar;  1  cup  molasses;  1  cup  butter;  1  cup 
sour  milk;  3  cups  flour;  1  tablespoon  ginger;  1  teaspoon 
soda;  4  eggs. 

MRS.  FRANCIS  KING. 

PORK  FRUIT  CAKE 

1  lb.  salt  pork  chopped;  1  pt.  boiling  water  poured 
upon  pork;  2  cups  sugar;  1  cup  molasses;  1  lb.  raisins; 
]  lb.  currants;  1  lb:  dried  citron;  1  teaspoon  cinnamon; 
1  teaspoon  nutmeg;  %  teaspoon  cloves;  7  cups  flour;  2 
teaspoons  soda.  Will  keep  a  long  time. 

MRS.  J.  C  PARDEE. 

TWO  EGG  CAKE 

Cream  together  1  cup  sugar,  2  eggs,  %  cup  butter; 
add  Vz cup  milk;  1%  cups  flour;  2  teaspoons  baking  pow(cid:173)
der;  salt  and 
flavoring.  This  is  splendid  for  little  cakes, 
loaf  or  layer  cake. 

MRS.  F.  E.  POLLASKY. 

THOROUGHLY RELIABLE
T"I: BI:ST RESULTS ARE OBI AINED

BV USINGBaker's
Chocolate

frosting,
fudges,

(Blue W rapp£r, Vellow Label)
In making Cakes, Pies, Puddings.
Ice Cream. Sauces,
"ot and Cold Drinks
For more than 143 years
this
chocolate has been the standard
for purity,
flavor
delicacy
and uniform quality.
57 Highest Awards in (urope
and America
The trade-mark, "La Belle Chocolatiere,"
on every genuine package. A beautifully
illustrated booklet of new recipes for
Home Made Candies and Dainty Dishes
sent free. Drop a Postal

of

Walter Baker & Co. Ltd.

Established 1780

DORCHESTER, MASS.

to

CANDIES 

119 

CANDIES 

ELMHURST  CARAMELS 

(The  best  of  all  home-made  ones) 

12  cups  brown  sugar,  2  cakes  (1  package)  Rakerls 
unsweetened  chocolate;  2  cups  butter;  1%  cups  molasses; 
4  cups  of  milk  or  cream;  *4  pint  vanilla. 

Break  the  chocolate  into  bits,  melt  all  the  ingredients 
together,  boil,  stirring  constantly  (as  burning  is  easy) 
till  the  candy  cracks  in  ice  cold  water  or  snow.  Pour  into 
buttered  pans,  or  better  still,  on  a  buttered  marble  pastry 
slab  with  four  buttered  iron  bars  placed  so  as  to  form 
a  large  square.  Mark  into  squares  before 
it  hardens. 
The  vanilla  should  be  stirred  into  the  candy  just  before  it 
is  taken  from  the  fire. 

MRS.  FRANCIS  KING. 

TURKISH  PASTE 

1  lb.  dates;  1  lb.  figs;  Vz  lb.  nut  meats. 
Put  all  through 

finest  knife. 
Mix  as  dough,  roll  or  pat  out,  dusting  rolling  pin  with 
powdered  sugar;  cut  in  squares,  dip  in  granulated  sugar. 

food  chopper,  using 

MRS.  W.  R.  CARTWRIGHT. 

CANDIED  CHERRIES 

Stone  and  weigh  the  cherries.  Allow  to  each  pound 
of  cherries  1  lb.  granulated  sugar;  add  Vz  cup  of  water, 
stir  until  the  sugar  is  dissolved  and  skim  when  it  reaches 
the  boiling  point  Add  the  cherries,  cover  and  put  the 
kettle  over  a  moderate  fire  where  the  cherries  may  sim(cid:173)
mer  until  transparent.  Pour  on  dishes,  cover  with  glass 
and  stand  in  the  sun  to  dry.  Bring  them  in  as  the  sun 
goes  down. 
If  they  are  not  dry  put  them  out  again  the 
next  day.  They  may  then  be  dusted  with  granulated 
sugar  and  put  aside  between  paraffin  paper  for  keeping. 

MRS.  WILCOX. 

CANDIES 

121 

APPLE  CANDY 

Take  1  good  sized  firm  apple,  pare,  core  and  divide 
into  12  pieces.  Make  a  syrup  of  1  cup  sugar  and  Vz  cup 
water.  When  it  boils  drop  in  apples  and  cook  until  trans(cid:173)
parent  and  easily  pierced  by  straw.  Remove  carefully 
to  waxed  paper  with  fork.  Let  stand  about  eight  hours. 
Dip  in  granulated  sugar.  Let  stand  twenty-four  hours. 
Repeat  dipping  in  sugar  until  no  moisture  comes  through. 
(Usually  three  times).  Do  only  one  apple  at  a  time. 
Water  may  be  added  as  syrup  thickens.  A  pleasing  va(cid:173)
riety  may  be  obtained  by  using  red  and  green  fruit  color(cid:173)
ing  in  the  syrup  or  by  cutting  apples  in  different  shapes. 

MRS.  W.  R.  CARTWRIGHT. 

MINTS 

To  white  of  egg  beaten  stiff  add  one  or  two  drops  of 
essence  peppermint.  With  a  knife  stir  in  powdered  sugar 
and  mix  thoroughly.  Remove  to  sugared  board  and  roll. 
Slice  size  of  mints  and  spread  on  platter  to  dry. 

MRS.  ROBINSON. 

FONDANT 

5  lbs.  cane  sugar;  3  cups  of  cold  water;  1  teaspoon 
cream  of  tartar.  Cover  and  boil  until  it  makes  a  fairly 
hard  ball  in  cold  water.  Let  cool.  When  cold  stir  until 
it  begins  to  whiten,  then  add  beaten  whites  of  five  eggs. 
Stir  until  it  creams.  Use  as  foundation  for  chocolates 
and  bonbons. 
MRS.  C.  A.  MILLER. 

G. J.  MAIERj) 
Alma's  Foremost  Clothier 

Your  recipes  will  be  more  than  pleasing 

if  flavored  with 

Parke, Davis & Company's 

EXTRACT VANILLA 

Special—A  big  four-ounce  bottle  for  75  cents. 

BURGESS 
Drugs  and  Stationery 

CANAPES AND SAND'VICHES

125

CANAPES

CAVIAR
. Rounds of bread cut
thin and toasted.
r~ng of white of hard boiled egg on each.
rmg with caviar.
Decorate with paprika.

Sprinkle grated

place
Butter,
Fill center of
egg yolk around edge.

SARDINE
Make paste of mashed sardine

the ,skin and bones first.
on thin
ring
stuffed olives in center and sprinkle over with paprika.

removing
Season with lemon juice, spread
of

in different

and buuter,

shapes.

bread

Place

cut

TOMATO OR CUCUMBER

'.Butt.er thin rounds

mato or cucumber
sprinkle with chopped parsl9~ and paprika.

in center

a

of bread, place thin slice of to-
and

little mayonaise,

MRS. C. A. MILLER.

PIMIENTO SANDWICH FILLING

(Make

in double boiler)

1 cup sweet milk; 1 tablespoon

flour; 1 teaspoon salt;
dash of pepper; % Th. cheese, cut fine; 1 can of pimientos,
cut
MRS. COLEMAN.

fine. Cook until

thick.

COTI'AGE CHEESE SANDWICH

Mix cottage

cheese,

with salad dressing
wiches.

to cream.

chopped nuts ,and green pepper
sand-

Prepare
MRS. F. H. GLASS.

as other

PICKLES AND CONSERVES

127

PICKLES AND CONSERV.ES
1 quart water; * cup coarse

COLD MADE DILL PICKLES
cider vinegar;

2 quarts

and wipe dry.

Put

and layer

salt. Wash pickles
layer of dill and horseradish.
pieces
of pickles.
the jar
not boil any part
of
large ~nough to cover
mustard
closely.
spring.

and
layers
is filled. Cover with t.he vinegar mixture.

root washed
Alternate

the

it. Make a sack of
top of crock;

into this put. 3 oz..
spread on top of pickles, cover with plate
seed,
Ready to use in two weeks and will keep until

in 2-gallon
cut

jar
in
until
Do
thin material

MRS. F. J. GRAHAM.

CHUNK CUCUMBER PICKLES

cut

Let

Make

and put

a st.rong brine

in chunks.

in 3 quarts

sized cucumbers
hours, wash and drain.
tender
of alum size of walnut.
Take one pint vinegar,
cinnamon
and celery
utes, pour over pickles and can.

in 7 Ibs. of medium
stand twenty-four
Cook slowly two hours or until
(medium strong) with ~iece
in cans.
3 lbs. sugar, 1 oz. whole all-spice,
seedr Boil all
five min-

Skim oft' pickles and put

together

vinegar

MRS. GEORGE SOPER.

POUND SAUCE
2 lbs. onions;

2 1bs.

tomatoes;

through

these
pint cider vinegar; 1 tablespoon
spices,

food chopper;

tied in cloth. Boil one hour. Makes 2*

2 lbs.

-apples. Put
add 2 lbs. brown sugar; 1
5c worth of mixed
quarts.

salt;

MRS. W. A. BRUNNER.

CELERY SAUCE

16 large

tomatoes;

1 green pep-
per; 2 good sized onions; 2 cups vinegar; 1 cup sugar;
2 tablespoons
salb. Chop vegetables, mix and boil 1*
hours.

MRS. COLEMAN.

of celery;

6 stalks

PICKLES AND CONSERVES

129

CUCUMBER RELISH

2 dozen cucumbers,

peeled and sliced thin;

onions, sliced; 2 pints vinegar;
Spoon black pepper;
celery seed.

2 cups sugar;
2 tablespoons mustard;

6 large
1 small
tea-
2 teaspoons

Let cucumbers

and oniQns st.and over night

in salt

water, drain, mix all

together

and cook until

tender.
MRS. GEORGE SOPER.

CUCUMBER RELISH

12 table size cucumbers;

3 medium size onions. Chop,
add lh cup salt and drain over night. Add 4 sweet. green
seed; 1
peppers,
tablespoon
1 quart vin-
egar.

celery seed; 2 cups white sugar;

2 tablespoons white mustard

in cans and seal.

Scald all

chopped;

together.

Put.

MRS. ESTELLA MOORE.

PEPPER RELISH

pers.
minutes,
tablespoons

12 sweet

red peppers;

Chop and cover with boiling water,

drain

and add 1 pint vinegar;
ten minutes, put

salt. Boil

12 onions; 12 sweet green pep-
stand ten
let
2 cups
3
sugar;
in cans and seal.

MRS. ESTELLA MOORE.

INDIA RELISH

3 quarts

green tomatoes

after

chopping;

these

ions chopped; 3 red peppers and 3 green peppers
Put
ingredients
drain over night .. Put
brown sugar;
quart
vinegar.

2 tablespoons
Boil one hour and seal

into a cheese
into preserving

lh cup salt;

in cans.

1 quart. on-
chopped.
cloth sack and let
kettle and add 1 lb.
celery seed; 1

MRS. F. J. GRAHAM.

RIPE TOMATO RELISH

18 ripe

tomatoes;

1 green pepper;

medium);
tablespoons
kinds of spices.

1lh cups of white sugar;

of salt and a little paprika;

2 cups of vinegar;

3 onions

(grind
2
1 teaspoon of all

Simmer

slowly until

thick.

MRS. ELIZA PULFREY.

PICKLES AND CONSERVES

1 quart

SLICED CUCUMBER PICKLES
sliced cucumbers;

1 large

onion;

sweet pepper;

Cover with water,

1 teaspoon mixed spices; * teaspoon
meric; * teaspoon mustard; % teaspoon mustard

stand three hours, drain,

1 tablespoon
let

1 cup sugar;

salt.

add
tu-
seed;

cover with vinegar.

Let simmer until

tender.

MRS. COLEMAN.

131

1 large

CHUNK PICKLES

Let

Cut

in chunks cucumbers

them stand in strong

enough toOmake 7 lbs.

(do
not pare).
brine three days.
Then freshen three days. After which boil them in weak-
ened vinegar wit.h 12 grape
they are tender;
them in cans. Have ready the fol-
drain them and put
lowing spiced vineg,ar and cover them while hot.

leaves until

Spiced Vinegar-3
1 oz. stick cinnamon
1 oz. celery seed.

lbs.
,brown sugar; 3 pints vinegar;
(broken fine); 1 oz. whole cloves;

MRS. A. B. SCA'ITERGOOD.

CORN CHOW-CHOW

1 cup butter;
1 tablespoon

1 dozen large ears corn; 1 dozen green tomatoes;

~ head cabbage;
2 stalks
corn starch;

8
1~ cups sugar;
good size cucumbers;
celery; 3 table-
1 quart vinegar;
1 tablespoon
spoons mustard;
Cut corn from cob. Chop celery,
tumeric;
and vinegar, mustard
add sugar
tomatoes;
then stir
and salt. Mix thoroughly.
in corn starch and tumeric dissolved with a little vinegar.
Seal

in jars. About 8 pints.

~ cup salt.
cucumbers;

MRS. COLEMAN.

Boil until

tender

FRENCH PICKLES
peppers,
6 onions; 4
1 peck green tomatoes;
Stand over night and drain in
chopped fine; 1 cup salt.
the morning.
and 2 qts.
water; drllin. Boil 20 min. in 1 qt. vinegar, % lb. mustard
seed, 1 tablespoon
pepper, 2
Ibs. sugar.

ground clov~s, 1 tablespoon

in 1 qt. vinegar

MRS. DAVIES.

Boil 15 min.

green

PICKLES AND CONSERVES

133

CUCUMBER PICKLES

let

Select 100 small

cucumbers; wash them;
of alum;
and cover

stand
(quite weak);

jar with 1 cup salt and tablespoon
hot water;
vinegar
(white wine)
spice and 1 tablespoon
last vinegar must be hot. Can in two quart
fine.

the best, and a small amount

over night
drain and put on strong

place in a
cover with
again with
vinegar
of who~e all-
This
jars. Very

MRS. HENRY BREWBAKER.

1h cup of sugar.

of alum;

OLIVE OIL PICKLES

4 quarts of cucumbers,

olive oil; 1 cup of sugar;
small onions sliced thin; 1 teaspoon of white pepper.
all
indeed.

togetl;.1er, add or cover with fine vinegar.

sliced thin; 1 cup of the best
seed; 1 dozen
Put
Very good

MRS. HENRY BREWBAKER.

1;4 cup of mustard

PEAR CONSERVE

sugar;

5 lbs.

5 lbs.

pears;
lf4.

1 lb. walnut
chipped
lb. candied orange peel; 2 chipped
meats; 1 lb. raisins;
oranges;
and sugar
and let stand over night. Drain and boil down until quite
thick. Add pears, boil half hour
then add other
ingredients

juice of 3 lemons. Mix chipped pears

and boil some more.

longer,

o

MR& E. HANNAR

ORANG E MAR1\tALADE

1 dozen oranges;

ons in a meat chopper, put
leave for
hours.
iure

Boil until
and add sugar-.:..cup for cup-cook

thirty-six

3 lemons. Grind oranges

and lem-
into a gallon of cold water and
then mea-
it

tender,
until

jellies.

MRS. R. H. WILCOX.

GRAPE CONSERVE
21h

raisins;

3 lb s. gra pes; 2 lb s.

2
oranges;
Cook
pulp and remove seed. Use orange rind and pulp. Cook
all

Cook grape skins 10 minutes.

nut meats.

Add nuts.

together.

sugar;

lb s.

MRS. F. E. POLLASKY.

PICKLES

AND CONSERVES

135

CRANBERRY

CONSERVE

1 qt. cranberries;

the pounds

the oranges

chopped together;
rind from'
of
constantly.
and the chopped cranberries
minutes

of sugar,

longer.

Put

Then add the remaining

3 lbs. sugar;

1 pkg. seedless

raisins, wa 3hed and
3 oranges, pare the yel~ow
and chop with the pulp. Add one
stirring
two pounds of sugar
and cook twenty

and cook ten minutes;

and raisins,

in jelly glasses or jars.
MRS. FRANCIS

KING.

by
Kerr Glass Manufacturing

Manufactured

Sand Springs, Okla.

Company

Recommended by

GLASS & HANNAH

PHONE NO.1

381 

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