•

"OUR CHURCH"

this Cook-Book

to the general

public,

AID SOCIETY

of the IROQUOIS
.LUTHER-

IN offering

the LADIES'

AVENUE
AN CHURCH
recipes which
who

shall

CHRIST
does
it contains will

EVANGELICAL
so with the hope that

prove

the many
to all

helpful

consult

its pages.

tl}e hope

them, we indulge

Tried and tested as these recipes have been by those
their
use
the busy
and satis-
her
in
toward

submitting
will aid in easing in a measure
house-wife,
faction
the discharge
her

to her delight
daily confronting
foremost
duties

and in solving
one of the problems

that
the tasks of

of one of her

family.

To the friends whose advertisements
our hearty

these pages, we
assistance
the hope that new and increased
to them by way of
remuneration

given us in this publication,

appear within
the
together with
patronage may come
their kindness.

express

thanks

for

for

Through

frequent

use, may this Cook-Book

become

to many a "trusty

guide"

and a "friend

in neecl."

THE COMMITTEE.

Detroit, Mich.

1922.

Wl1r 3Jrnqunis

1Jjutl1rrau <trl1urrq

1\ur.

<trl1rist tEu.

IROQUOIS

AND WATERLOO

mru. 00. CIt. 1!(rriuqr~l'r.

'a.stor

RES. 2425

IROQUOIS

AVE.

PHONE LINCOLN 2661

I-I

11

CHURCH CALENDAR

Morning worship with sermon

Services

m

h

Evening worship with sermon (from Fall to Easter)

Sunda y SchooL
Holy Communion

Lenten Services

_

_

m

10:30

:45

m

__

]

''''''''''''''

9 :30
First Sunday of each month

\Vednesdays at 8

Meetings

Congregation (voting members)

__ First Wednesday of the month

Vestry

Choir

m

m

Sunday School Teachers

m

Last Wednesda y of the month
.Every Friday Evening, 8 o'clock
First Monday of the month, 8 p. m.

Ladies' Aid Society

First Wednesday of the month, 2 :30 p. m.

Young People's SOCiety __

First Tuesday of the month, 8 p. m.

Junior Guild

Men's Club

m

m

__

m

Second Tuesday of the month, 8 p. m.

Third Tuesday of the month, 8 p. m.

THE CHURCH EXTENDS

A CORDIAL WELCOME

TO ALL

Schell's Swedish Institute

Gjmnastics, Hydro Therapy
Local' Treatment, Massage

SPECIAL TREATMENTS FOR

Rheumatism,

Lumbago,

Indigestion, Obesity

and Nervous Conditions

Indorsed highly by Detroit's leading Physicians

Phone for appointment

or call between

9 A.M. and 6 P.M.

MAIN OFFICE AND INSTITUTE

CHARLEVOIX HOTEL, 2025 Park Boulevard

Main 6352

BRANCH

LENOX HOTEL, 236 Madison Ave.

Cherry 1363

Departments

for Ladies and Gentlemen

Use KNOX GELATINE if you would be sure of results.

NOODLE

SOUP OF CHICKEN

OR BEEF

STOCK

Take 3 or 4 pounds of meat, cover with cold water,

add salt and
for several hours, 1 onion and a bay leaf gives it a delicious

simmer
flavor also a bit of nutmeg when ready to serve.

Noodles-2

as much flour
sible and lay to dry,
sible.
15 minutes.

Strain

eggs, 2 tablespoonfuls
water or milk, a little salt, mix
into this as you can knead into it, roll as thin as pos-
after dry and cut as fine as pos-
slowly for

into it and boil

liquid and drop

together

noodles

roll

TOl\1ATO

SOUP

Mrs. L. Reindel.

bushel
and strain.

One-half

together
Thicken with
you strain.

12 onions,

tomatoes,
boil
Add 0 cup salt, 0 cup sugar, ~ cup butter.
are done before

1 oU1!ce celery seed;

1 cnp of

flour.
Can hot. Always

Cook until onions
ready

for use.

Mrs. H. C. Wiesinger.

Two small potatoes,

and boil 0 hour;
strain mash potatoes
tablespoonful

pints water
minutes;
1 heaping
paprika

to taste.

Served with chopped

flour, 1 heaping

CELERY
1 onion,

SOUP

3 cups cut celery.

add 3 cnps milk and boil
through

Cover with 3
slowly 15
and thicken with
salt,

butter,

colander
tablespoonful
Mrs. J. N. Ostrander.

on top.

parsley

VEAL

ESCALLOPED
I f you have some left over veal

veal

Cut your

from a roast

in small pieces,

it
then butter

in a layer of your meat, pepper,
crumbs,
then a layer of cracker

way:
put
top,
crackers
them up and add enough milk to the eggs to moisten
crackers
to this recipe according
nice and brown,
used in this way.

is nice fixed this
a pudding
dish,
and salt, and bits of butter on
and so on finishing with the
about 2 eggs, beat
N ow take
the meat and
it; milk and eggs over and added
of meat you have. Bake until
Chicken may be
potatoes.

on top and bits of butter.

to the amount
creamed

and pour oyer

serve with

thoroughly

:Mrs. Wm. Echternkamp.

VEAL STE\V
in small pieces, 2 onions. butter

of veal cut

Two pounds

to make it sweet-sour,

an egg, a few bay leaves, 10 teaspoonfuls
and vinegar
meat
careful
water
your

not
to flour when brown to make a thin paste,
stew.

is done, brown about 4 tablespoonfuls

salt and pepper
flour

it burn as it has to be stirred while browning,
add gradually

size of
sugar
allspice,
to taste.
"'hen
in a pan, being
add
to

of ground

to let

of

IVlrs. Wm. Echternkamp.

7

FURNITURE

FOR EVERY

HOME

Inthis large home furnishing organization you will

find things for every home -- four floors hlled to ;
overflowing with quality furniture, from the modest
straight
line designs to the most handsome period out-
fits in the choicest woods and finishes. This elegant
prices and sold on liberal
furniture is moderately
It behooves you to investigate these
credit
terms.
extraordinary
offerings before you make your
final
in your home
purchase. Allow us to assist you
furnishing problem.
LIBERAL
TERMS

CREDIT

GARDNER

WHITE

CO.

MACK 82 MT. ELLIOTT AVES.

==

GOOD MERCHANDISE ALWAYS

At

the Lowest Possible Prices!

KERN'S

WOODW ARD at GRA TIOT

DETROIT,

MICH.

8

The KNOX ACIDULATED package

contains

flavoring and coloring.

F ISH

AND

0 Y S T E R S

You may fish in any water
Be it river,
But
How you boil, or

it makes

a heap

sea or

lake;

fry or bake.

of difference

CREA:MED

CANNED

TUNA FISH

Heat

3 tablespoonfuls

butter,

1 tablespoonful

flour,

smooth.

to sauce,

cups hot milk until
water
pieces, mix
pepper and a pimento into strips and garnish with alternate

Cook a sweet pepper
Break
of

also 1 can of mushrooms.

on squares

and pour

in sauce

toast.

stir

111 10
in water,
add
fish into small
Cut green

strips.
~Irs. J. N. Ostrander.

SCALLOPED

SAL~ION

~Iake white

tablespoonfuls

sauce, with 1 cup of milk, 2 tablespoonfuls
butter,

salt and pepper.

Butter

baking

dish; put

in Y3 can of

sauce,

\vhite
remainder
teaspoonful

another
of salmon.
of butter.

salmon

layer of
Cover with Y3 cup of crumbs,
Bake in oven.

flour, 2
coyer with .0 of
sauce;
then add
lllixed with 1

salmon;
and white

nIl's. H. C. Stendell.

CODFISH

vVITH GRAVY

Two cups

codfish.
butter,

shredded
flour, 2 tablespoonfuls
codfish in cold water 1 hour.
and cover again with cold water
and add to white sauce made of the milk,
Serve on toast or with baked potatoes
with hard

boiled eggs.

2 cups hot milk, 2 tablespoonfuls

and heat

flour, butter

to boiling point.

season with salt and pepper.
Soak
Pick into small pieces, drain water off
Drain
and seasoning.
and garnish
~I rs. A. Johnske.
~IE.(\T OR

or on a platter

OYSTER.

SHREDDED

\VHEAT
VEGETABLE

PATTIES

Cut oblong cavity in top of biscuit.

remO\'e top carefully

Sprinkle with salt and pepper.

a shell.
in bottom.

inside
shreds .. forming
small pieces of butter
picked ancl washed oysters.
Replace top of biscuit over oysters,
in a covered pan and bake in a moderate O\'en.
or cream sauce O\'er it.. Shell
used.

fish. vegetahles,

and fill

Season with additional

salt and pepper.
then bits of butter on top. Place
liquor
or meats may also be

Pour oyster

shell with

the

and all
put
drained ..

CHAS. VERHEYDEN

F'UNERAL
DIRECTOR

Phone Melrose 79

7326 11ack Avenue

between

FIELD and SHERIDAN

ASSOCIATES:

ALBERT B. DIEDRICH
WILLIAM DIEDRICH,

JR.

PHONES:

MELROSE 4100
MELROSE 4101

WILLIAM DIEDRICH

PAINTER AND DECORATOR
Wall Hangings Window Shades ..

2228

GRATIOT

AVENUE

DETROIT,

MICH.

10

KNOX GELATINE makes Desserts, Salads, Candies, PUddings,

lees, etc.

SALMON

LOAF

One can salmon,
.0 cup milk,

butter,
cracker or bread crumbs. _ 1tlix well, bake for 20 minutes
paper-lined

liquor, 1 egg, 2 tablespoonfuls melted
pepper, 1cup
in a wax

pour off
.0 teaspoonful

tin with water

in another
1cup milk, add 1egg well beaten, 1tablespoonful
and

Dressing-Scald

teaspoonful

to prevent

scorching.

tin, set

salt,

,%.

cornstarch, 1 tablespoonful
for
liquor of salmon.
cut

Boil
Place loaf on platter,

salt

butter,
a few minutes.
in desired pieces and pour dressing

and pepper

to taste

oyer

all, garnish with parsley and hard boiled eggs.

Mrs. L. Reindel.

BOILED

TROUT

Clean and cut
Then throwaway
with salt water.
.0 of
fish water
cream sau<:e to which a little vinegar may. be added.
the fish and garnish with sliced hard boiled eggs.

the fish into .pieces 2 or 3 inches
Cook about 20 minutes.
and use the rest of

thick and cover
about
a
over

this water

and make

Pour

this

Mrs. W. J. Hiller.

FRIED

FISH

After

the fish is all cleaned,

fish. After
wipe them dry. Have
flour or cracker
and then into flour.

crumbs

it has stood about 1 or 2 hours

salt well by rubbing

the salt on the
take a clean towel and
ready a well beaten egg in 1dish and either
Then dip the fish in the egg

in another.

Fry in hot

fat. Do no cover

fried fish.

Mrs. V\T. J. Hiller.

BAKED FISH

together.

Cut gashes on each side of

the fish with salt and fill with stuffing,

fat pork into them; dredge with flour,
10 minut~s.

Sprinkle
sew or skewer
the edges
strips
of
and place
and
in baking
sauce
garnish with parsely and sliced lemon. Add 0 cup salted water
in
bottom of pa"n to keep from burning.
:Mrs. J. N. O~trander.

salt and pepper
Serve with

fish and put

Baste

every

pan.

Two cups of bread crumbs,
1 teaspoonful
capers,

cayenne,
1 teaspoonful

pepper,
parsley,

STpFFING

.0 teaspoonful
onion juice,
,%. cup melted butter.

salt,

1 teaspoonful

1'8 teaspoonful
chopped

1\1rs. J. N. Ostrander.

FISH CROQUETTES

Two cups cold boiled rice, 0 cup white sauce, 1 egg, 2 cups
paprika,
Fry in deep fat.

onion juice, }s teaspoonful

mon, 1 teaspoonful
Form into croquettes.

in cracker

dust.

Roll

salt

sal-
to taste.

:Mrs. E. C. Jackson.

11

DO YOU WANT
A BEAUTIFUL HOME?

You can have it, if the trees and
and

selected

rightly

are

plants
properly placed .

. Our Landscape Department
co-operate with you and furnish

will

FREE PLANS

under certain conditions.

Ask us about

this feature of our

business and for a catalog.

THE GREENING NURSERY CO.

Monroe, Michigan

ESTABLISHED 1850

1500 ACRES

Largest Qrowers of Trees

In the World

12

Use KNOJ{ GELATINE

if you would be sure of results.

vVITH T01IATO

HADDIE
soaked in cold water

FINNAN
S1IOKED
Three pounds Haddie

SAUCE
clean and
dry, cut
Heat 1 can
of Campbell's Tomato Soup, acid 1 small minced onion and piece of
butter
Put
for a few minutes
and serve with a little parsley.

in pieces and fry in butter

for a few minutes.

fried fish in sauce

and little pepper.

is very fine.

for 2 hours.

This

SALT FISH BALLS

1\1rs. N. Schuknecht.

One cup raw faIt

fish, 1 pint potatoes,

1 tablespoonful

egg (well beaten),

1 salt spoon pepper, more

salt

if needed.

butter,

1

Pick in small pieces

free from bones, quarter

Put po-
and fish in stew pan, cover with boiling wat.er and boil until
light.
Shape. dip

and mash and beat until

and when nearly cold,

arc done. Drain

and pepper

off water

the egg.

potatoes.

tatoes
potatoes
Add butter
in crumbs

and egg and fry 1 minute.

~Irs. F.

\Yendt.

One pint oysters,
gar, 1 tablespoonful
and vinegar,
catsup
juice.
Add horseradi8h,
sauce may be omitted.

.COCKTAIL
OYSTER
catsup,
2. tablespoonfuls
\i\Torcestershire
sauce,
add ,the \Vorcestershire
and salt

pepper

2 tablespoonfuls
juice of 1 lemon.

vme-
l\Iix
then the lemon
\Vorcestershire

sauce,
to taste.

Serve very cold with slices of

lemon.

OYSTER

COCKTAIL

Use very small oyst.er~, and allow f r01114 to S for
the glasses

and have

filling. Use the common claret glass

cocktail glass.

them on ice until wanted,

Keep
chilled before
the regular
glasses and add the following mixture,
fuls according
spoonful
drops
Enough

for 6 cocktails ..

tomato
tobasco,

to taste. One teaspoonful

each glass.
thoroughly
if you have not
in the
using from 1 to 2 teaspoon-
1 tea-
few
thoroughly.

horseradish,

cayenne.

grated

catsup, 1 saltspq,on salt, 0 saltspoon
1'Iix
2 tablespoonfuls

lemon

juice.

vVI}en ready to serve put oysters

OYSrER

STE\V

One quart

oysters,

)Is

removing

teaspoonful

salt,
a bowl, and pour. over
oyster
shell.
and stir until
and put
oyster
oyster

liquor
crackers.

Put oysters

in a strainer

1 quart milk, 14 cup butter, 0 tablespoonful
placed over
pepper.
them 0 cup of cold water.
Pick over each
in sauce pan,
Put
place on stove.
oysters with skimmer
Remove
in the
Serve with

has been scalded.

and butter.

Strain

oysters
edges begin to curl.

and add milk which

in a tureen with salt, pepper

,

13

MELROSE 369
Phones: MELROSE 3954

GUST. H. TAEPKE CO.

FLORISTS

2730 Elmwood Avenue

Corner Charlevoix

II
I

DETROIT.M~

PHONE MAIN

503-504

w. J. REWOLDT CO.

PLUMBING, HEATING AND

POWER WORK

524 ST ATE STREET

DETROIT

Phone Hickory 1322

Builders & Traders Exchange

Cherry 5040

HARVEY ZENS COMPANY

MASON CONTRACTORS

478 Penobscot Bldg.

Detroit, Mich.

14

Simply add water and sugar

to the KNOX ACIDULATED package.

MEATS

"Some hae meat, and canna

But we hae meat

Some would eat but want
and we
the Lord be thank

So let

eat,
it,
can
it."

eat,

Bobbie Burns.

CREAMED

CHICKEN

Cut chicken in pieces large enough to be served.

Let

chicken.

to cover

water
scum. Add salt and pepper
stalk of celery, 1 onion.
spoonfuls
Good served with steamed rice.

flour

and 1 pint of milk.

to taste,

Put on enough
it come to a boil and then take off
butter, 0
Then add 2 table-
salt.

If necessary

tablespoonful

add more

tender.

large

Let boil until

:Mrs. F. J. Riley.

RICE AND NIEAT CROQUETTES

One cup boiled rice, 1 cup finely chopped cooked meat

tle salt and pepper, 2 tablespoonfuls

butter,

Heat milk and when boiling add meat,

nearly cold add egg, well beaten
dip in egg and crumbs
and fry.

(veal),
~ cup milk, 1 egg.

lit-

and stir 1 minute.

rice and seasoning. When
cooling

After

Mrs. F. Wendt.

Three

ROLL
well beaten eggs, 34 cup melted butter,
bake slowly 2 hours.

pounds

BEEF

round steak, chopped fine, 1 cup cracker

2
salt and pepper. Mix and

cnlmbs,

Mrs. VV. M.

(Reindel) Weiss.

tenderloin

Four
1 grated
Mix well and put
Bake in oven about 10 hour.

salt, pepper,

onion,

FALSE DUCK ROAST
Filling:

(% pound each).

2 cups bread crumbs,
melted butter.
into two loins which have been sewed together.

spices, 2 tablespoonfuls

Serve with baked apples.

Clean tongue

BOILED
thoroughly

FRESH
and boil until

in slices.

skin and cut

Remove
spoonfuls
vinegar
and a little sugar,
Heat
flour and thicken the gravy.

and throw in the tongue

Take
and 0 lemon cut
a few mixed

for about

Ivlrs.

\lV. IV1.
TONGUE

(Reindel) Weiss.

1 pint of

tender with a little

salt.
the stock, 2 table-
One onion cut
fine
spices and 1 small piece of butter.
Brown sauce,

ten minute?

in slices.

~1rs. N. Schuknecht.

15

E. FROEHLICH,

Prop.

HICKORY

2776

II

I

i

Garland Tin Shop

11804 Jefferson E. COf. Hart

Sheet Metal Work

Roohng and Furnace Work

Skylights and Cornices

Furnaces Cleaned and Repaired

If you have a Gravel, Tin, Paper

or Canvas Roof

we will coat with Horneblende Roof Cement

and

guarantee

for

ten

years.

16

For Dainty, Delicious Desserts use KNOX GELATINE.

VEAL STEW WITH DUlVIPLINGS

After meat

baking powder

to cut with a spoon. Dip your

Two legs of veal below the sh~nk, wash and cover with water

liquid,
in a warm place and have ready mixed 2 cups
salt, 2 teaspoonfuls

which salt has been added and 4 or 5 onions.
take out bones and let simmer down to about 1 pint of
out meat, put
1 teaspoonful
a batter
and cut small portions
puffy balls. When
for a little while being careful pot
"\\Then done place dumplings
and pour
pour
the dumplings.
revived.

in
is soft
take
flour,
and milk to make
spoon in the boiling liquid
rise to
and let cook
to scorch.
the meat
liquid boils down too much,
in contact with
is always

to have your
on a large platter

and drop into liquid where

the love of a husband

a little boiling water

fire too hot
all around

on the side, not

gravy over all.

is a dish ~here

has been put

they will

remaining

all batter

in, cover

to get

This

I f

VEGETABLE

ROAST

Mrs. L. Reindel.

of

Take

lentils,

soaked

1 pound

previously

to t.aste. Cook lentils

1 cup
chopped onions, 2 cups bread crumbs, 2 cold mashed potatoes, pepper
and salt
add
form
bread crumbs,
Then
into roast
serve with gravy
use just
enough water

together,
pan and bake till brown.

together, when soft
Mix well

to cover and keep from burning.

shape, place in a greased

sauce. When

and potatoes.

salt, pepper

and onions

and apple

boiling

lentils

night,

over

1\1rs. J. T. Willits.

SAN FRANCISCO

STEW

.

One pound

round

steak, 1 cup navy beans, 1 cup onion,

strips

sugar,

brown

of bacon.

tomatoes,
been cubed, add the beans which have been soaked
boiled until almost
salt and pepper
and let simmer
add the onions and sprinkle with brown sugar.
of mixture,
bacon.

sprinkle with brown

Bake about 1 hour

soft, add tomatoes,

about 5 minutes.

in slow oven.

Put half

Brown

sugar

this mixture

and cover with

1 cup
has
steak which
over night
and
to taste. Cover
in casserole,
half
of

strips

Add remaining

Mrs. M. G. NIarquardt.

In buttered

of onions,

layer
hamburger
tomatoes.
hour, uncover
liquid to moisten.

casserole
over

that

steak spread thinly.
Season the layers

to brown.

GOULASH
put a layer of

a cup of uncooked

sliced raw potatoes,

then a
then 1 pound
this about a pint canned
oven 1
The juice of the tomatoes will form enough

and bake in moderate

Pour over

to taste

rice,

l\1rs. 1\1. G.

l\1arquardt.

17

USE THE BEST

Floral .City Queen Special

Made

by

Monroe Foundry & Furnace Co.

Installed

by

The Garland Tin Shop

11804 E. Jefferson

Hickory

2776

18

Pink Coloring

for

fancy desserts

in eac~ package

of KNOX GELATINE.

BRAISED

BEEF

\VITH

VEGETABLES

and cut

1 cup skinned

Two pounds beef, 1 cup cut carrots, 0 cup cut celery, 1 cup cut
1 table-
pa-
the
in
and reduce heat.

(canned will do),
less),
into double

78 teaspoonful
roaster with all
Place

salt, 1 tablespoonful
flour.

and add 2 cups boiling water.

tomatoes
sugar
Put

1 hour add another

1 tablespoon ful

and seasonings

cup of water

onions,
spoonful
prika,
yegetables
hot oven. After
Bake 2 hours.

(or

VEALSULZE

Take medium veal shank, boil until
bay leaf. Then cool and cut all the meat
put meat back into
straining
pepper.
and put
and serve.

liquor
Boil a few minutes

1\lrs. 1\1. G.

l\larquardt.

tender with a small onion and
in very small pieces and after
liquor,
and
in dish and let get hard. Slice

season with

salt

?\Irs. E. Strubel.

CHILI CON CARNE

One pound

rou'nd steak,

onions

(as many

steak in cubes and fry in drippings with the onions.
quart of water,
cubes,
Salt

to taste and add ,%:

add 1 can tomatoes,

also 1 cupful

chili powder

of potatoes

teaspoonful

cubed,

added in time to get
or paprika.

1 good sized celery root cut

as preferred).
Pour

Cut
over a
in
soft.

1\lrs. ?\I. G.

l\larquardt.

1IERT LOAF

One pound chopped beef, 1 pound chopped pork,

water. 0 cup cracker
l\lix

thoroughly

crumbs,

salt, pepper

and mould into loaf.

and sage

for
Bake 10 hour.

two eggs, 1~ cup
seasoning.

1\lrs. H. F. Norden.

1\lUSHR0011S

A LA JAPAN

Rub mushrooms

free of skins, cut

in dice, cook in salt water

minutes.
1 diced veal
2 tablespoonfuls
a little flour

Add 1 quart

tongue,

strained
34 pound
vVorcestershire

to thicken.

Serve with unsalted

1 pound

tomato,
beef marrow sliced 0
sauce, butter,

pepper

chopped

ten
chicken,
inch thick.
and salt with

rice.
1\lrs. E. C. Jackson.

SOUR BRATEN

Take beef

from the shoulder,

season with salt and pepper,

lay in
allspice, bay-leaf,
a pan with half vinegar
then take
and allow to stand for 24 hours.
out of oven and put 1 tabl~spoonful
and
allow to brown, add broth and let boil, add a half cup of sour cream.
Put meat back: in oven to finish roasting.
and serve.

Roast until nearly done,

in hot drippings

Add onions,

and water.

Strain

gravy

flour

of

l\1rs. Glaser.

19

KNORR'S HIEN FONG ESSENCE

many STOMACH

is a highly esteemed medicine which has been used
in thousands of homes with the best
for many years
in cases of INFLUEN-
of results as a home treatment
TROUBLES,
ZA, GRIPPE,
COLIC, CHOLERA MORBUS, COLDS,
SORE
BRONCHITIS
THROAT, TONSILITIS,
and as a
of suspected Croup and
prophylactic
to be found in every home at
Diptheria, which ought
all
times
be used whenever
necessary.

in anticipation

so that

same

can

THIS MEDICINE IS FOR SALE BY

DRUGGISTS

and GROCERS

rAMILY

LAUNDRY
At Reduced Prices

SfRV'ICE

25 Pieces $1.00 Extra Pieces 4c I:ach

Listen to this

Every article washed in pure soft water
table

linen, bedlinen, handkerchiefs,

under wear
All
nicely ironed and folded.
ready to iron. All
pieces starched that are necessary. One spread allowed in every $1.00 worth.
Blankets, Rugs, Quilts not
for at
the lowest prices

taken at these prices, but will be charged

soft collars and heavy

to you all

The rest

returned

Special Prices ior Spring House Cleaning in our hand work Department

Quil ts. __
-
Blankets double cotton
single cotton
Blankets
Lace Curtains Stretched

_.25c
25c
15c

R ugs
lOc a sq uare yd.
Blankets doublewool....50c
single wool....25c
Blankets

today

collar work can't be beat-Collars
a call

finished by hand.
The Cruss Laundry Co.

4c.; all shirts

and finished by hand 50c pair. Our shirt and
Phone us

427.431 Elizabeth St. East

Phones Main 749.750

20

Try KNOX ACIDULATED GELATINE with the Lemon Flavor

enclosed.

MUSHROOM SUBSTITUTE

Slice round red radishes and fry with your steak. They taste like

the real thing.

Mrs. Armstrong.

SAUER-BRATEN

(SAUER ROAST)

fat pork and insert

Four or 5 pounds of rump of beef,
to cover meat for 4 days. Heat

lay in 2/3 vinegar and 1/3
water
the vinegar in' which 4 bay
leaves, 1 teaspoonful of each whole pepper and allspice have been
boiled. Pour all over meat, turn every day. When to be used, cut
narrow strips of
in beef.
Smother several onions in butter. After beef has been browned in
hot" fat on all sides, add 1 tablespoonful
fat
brown slightly,
!1eated
where meat has been lying and a few small carrots. Let this simmer
for 2 or 3 hours. Two tablespoonfuls
sugar can be added while
simmering,
If too sour add 1 cup of sweet
milk.

then add boiling water, onions,

thicken gravy to suit.

them into slits cut

the vinegar

of

flour

to the hot

Mrs. L. Reindel.

HAMBURG STEAK

Grind 1 pound" of round steak yourself with an onion, salt

to
taste, add a well beaten egg, form in little round patties, pressing
them very thin, and fry in hot fat.

l\ifrs. L. Reindel.

After

DRESSING FOR ROAST DUCK OR GOOSE
fowl is thoroughly cleaned and washed, rub with salt in and
out, and fill with following: Chop liver, heart and gizzard very fine,
pare and cut very fine (not chop or grind) 6 large cooking apples,
soak 2 small slices of bread in milk and break in small pieces, add
sugar, 0 teaspoonful salt.
1 pound seedless raisins, 2 tablespoonfuls
Fill fowl.
If there is more dressing than can be used, fill in small
sacks and lay them over the legs of the fowl, which will prevent
them from scorching. Baste well, roast
for 3 hours by a slow fire.
Two sewed to-

Spare-ribs can be filled with the same dressing.

gether and roasted and treated as above are delicious.

Mrs. L. Reindel.

VEAL FRICASSEE

Take veal off the neck, boil in sufficient water with one onion until
done. Then take drippings, flour, and add broth from the meat and
stir until smooth,
then add allspice, bay-leaf, and a slice of lemon,
add a little vinegar and allow to boil. Then strain over meat and
serve.

Mrs. Glaser.

21

II(

WALTER J. DEHN

Funeral Director

8730 FOREST AVENUE EAST

BET. FISHER AND CRANE

I

I

Telephone Lincoln 744
Res. Phone Lincoln 2720R

DETROIT

Pleased with the Way

We Treat Him

The

CONTINENTAL

.
BANK

6ROADWAV AT GRATIOT

BRANCHES

19200 Woodward

at Oakwood

1700 Chene, at Catherine

OFFICERS

Walter G. Toepel, President
Vice-Pres.
Henry j. Guthard,
Charles W. Burton, Vice-Pres.
Alexander J. Stuart,
Vice-Pres.
Sidney H. Zinkann, Ass't Cashier

D.

( Otto Misch

lrectors ( Alvin Sherman

Safety Deposit 60xes To Rent

$2.00 per year upwards

22

KNOX GELATINE makes dainty desserts

for dainty people.

BEEF LOAF

Two pounds

of beef, 1 pound

pork, 1 pound

eggs, 10
cup cracker
sliced onion smothered
nutmeg.
Form in loaf,
slices of bacon on top while roasting.

or bread
in butter,
roast and baste like other meats,

salt and pepper

1 cup milk,

crumbs,

veal, mix with 2
a very small
a little
laying two

to taste,

~lrs. L. Reindel.

PORK ROAST

Take 4 or 5 pounds of rib or shoulder

salt on all sides. with
G or 8 apples, place in oven until apples are soft,
about 20-3

and with the liquid baste

Roast

roast.

pork,

it place in roaster
remO\'e them,
hours.

11rs. L. Reindel.

(SAUER H.ABBIT)

HASENPFEFFER
Clean and wash rabbit well,

over night,

lay in salt water

turn occasionally,

until partly tender.

vinegar
brown in butter
to meat with 2 bay leaves, whole allspice, pepper
meg, and the vinegar.
the onions after
on platter,
thicken -gravy
.secoild day than t~le first.

they are tender. v\Then entirelv tender
It

One tablespoonful

lay in
in pieces,
add
and a bit of nut-
flour can be browned with
remO\'e meat
the
IS better

drain well and cut
Smother

for an hour,

over meat.

in butter,

onions

pour

and

1\1rs. L. Reindel.

GOULASH

Cut 2 pounds

sliced onions.
to taste.
ma\' be added i £ desired.
tw~ hours.

Pour over

Place in casserole,

lean pork into inch cubes.

slightly with 2
salt
this a can of tomato soup. A can of green peas
oven about

Cover and bake in moderate

add raw potatoes

in cubes,

Brown

cut

1'lrs. vVm. H. Fritz.

FLANK S1'E. \1,

Brown a flank steak in frying pan with a little onion cut up fine.
to which add a pinch
and

thicken with flour and add salt. pepper, paprika
Pour over meat and simmer 1 hour.

Make a sauce of 1 quart
1)£ baking soda,
SlIgar to taste.

t.omatoes

(strained)

HEADCHEESE

:\1rs. F. Burdick.

Take
vinegar
to boil until
cut
cheese-cloth

in thin slices.
over

four pig's
and water with mixed allspice. onions.

feet, one veal shank,

bay-leaf.
Then take meat out and remove

lay these in a pan with half
and allow
and
bones,
a hair-sieve
or a

the broth through

Then strain

tender.

the meat and let stand to harden.

1\Irs. Glaser.

23

is made in the wonderful concrete mill located on
the river front at the foot of Brush Street.
It carries
of Cleanliness and Quality not possible
guarantees
in the ordinary mill.

Henkel's Best Bread Flour for Bread,
and Velvet Pastry Flour for Cakes and
Pastry, have the hearty endorsements
of the best cooks.

TELFER'S
COLONIAL
COFFEE

INVIGORATING, SATISFYING
Roasted Fresh Every Day in Detroit

I

;:1

24

KNOX ACIDULATED GELATINE saves
squeezing lemons.

the

cost,

time

and bother

of

DELICIOUS
tongue, put

TONGUE

Take

a fresh beef

add a lump of saltpetre
or more. Drain and put
cool skin and slice,
onions,
add mustard
of
to cover.

the size of a hickory nut,
in clear water and boil until

in a deep bowl, cover with water,
let stand 24 hours
tender. When
then lav in crock and alternate with thin sliced
seed and whole peppers.
Pour over all a little
to a boil, enough

brought

the liquor of a veal shank and vinegar

Mrs. E. Strubel.

ONE DISH :MEAL

Butter

dish.

Put

in layer of sliced potatoes,

layer of steak or pork cut

in small pieces, pepper and salt;

layer of sliced oni-
layer
cook over boil-

on top; dot with pieces of butter;

tender,

about an hour and a half.

ons,
of sliced potatoes
ing water until

PORK CHOPS

AND BEANS

1\1rs. H. C. Stendell.

Clean and string green beans.

into pan and fry until a golden
from pan and fry pork chops until a golden brown.
brown.
Place chops and beans in layers in a stew pan, add salt, a little onion
and enough water

Simmer until done.

to cover.

Remove

Put

lVIrs. Armstrong.

HAIvIBURG AND OLIVES
hamburg

in baking

Place 1 pound
Put
Spread

inch thick.
through grinder
ed olives.
tomato cutsup and 54 cup water.

about 1
a small onion and small bottle stuff-
evenly on top of steak and ponr over same 1 cup
Bake in a hot oven 20 minutes .

pan to form a layer

.

STEWED

KIDNEYS
fat and cut

remove

IvIrs. A. Johnske.

Take one beef kidney,

with boiling water
in pan with one sliced onion,
and let simmer
till nearly
flour and vinegar
of mushrooms

added will

and allow to stand a few minutes.
then add the kidney.with
done.

Then

put

and a little water or beef broth.

taste delicious.

in thin slices.

Cover
Put drippings
salt and pepper
of
If desired a can

in 1 tablespoonful

VEAL BREAST

1\1rs. Glaser.

One medium sized veal breast,
fine.

.crumbs, 2 large apples,
prunes.

Rub top with butter,

ready for a filling. Two cups bread
three
tender.

salt and pepper and bake until

and ~dd two or

Fill breast

cut

1\1rs. N. Schuknecht.

25

ALBERT KAPS

VICTOR HUSER

KAPS and HUSER

Funeral Directors and
Licensed Embalmers

PHONE MELROSE

476

Day

and Night

Calls Promptly

Attended

to.

26

See that

the name K.N.O.X is on each package of gelatine you buy.

BEEF

LOAF

Two and one-half

1 cup cracker
and pepper
butter.
Set

pounds

crumbs, 1 cup milk or more, 2 eggs well beaten,

chopped beef, y; pound chopped pork,
salt
Pack in bread tin that has been greased with

to taste.
in pan of water and bake 1Y; hours

in slow oven.

nIrs. N. Schuknecht.

STUFFED

PORK TENDERLOIN

tenderloins
length\vise
l\Iake plain dressing

and pound flat.
and fill tenderloins,

Split
pepper.
toothpicks.
a little water

Lay strip of bacon on top of each piece of meat.
in bottom of pan and bake slowly about 1 hour .

.

nirs. F. Burdick.

Season with salt and
close together with
Put

CHILI-CON-CARNE

One

can kidney beans, Y; package

celery, 1 pound chopped steak.
ed) . Boil all

together

until meat

salt

spaghetti

(cooked),
t.o taste, 1 can tomatoes,

3 heads
(strain-

BAKED

BREADED

is well cooked.

nIrs. H.
LA~\IB CHOPS

\\T. Kammer.

vVipe required

chop and fasten securely with toothpick.

number of loin lamb chops and remove bones. Fold
in soft
flank around
then dip in egg beaten slightly and diluted with
fine bread crumbs,
seasoned with
2 tablespoonfuls
surround
salt and pepper.
pan.
with Y; cup of salt pork cubes and bake 20 to 25 minutes
in a hot
oven.

then again in crumbs well
in a well greased
dripping

Sen'e with buttered

peas or asparagus.

of milk,
Arrange

l~oll

nIrs. Fred Hemmeter.

CHOP SUEY

Three

pounds

fresh pork, G large

1 pound Chinese water
small pieces and fry.
vegetables
molasses.

chestnuts,
Cut vegetables
are
together
Thicken slightly with flour.

cooked. mix

stalks

1 can mushrooms.

celery.

1 quart

onions.
Cut pork in
and stew.
and
and add two tablespoon fuls

After meat

1[rs.

I-I. J. Neumann.

SCALLOPED

~IE.\ T

One pound round steak ground

and cooked, Y; package

1 onion sliced fine, butter,

pepper,

and salt.

spaghetti
Add water

cooked.
and bake.

~Irs. H. J. Neumann.

One pound

round

CH ILI-CON-CAI~NE
steak ground,

3 onions

fry steak.
tos. pepper,

. One can red kidney beans, 1 can tomatoes,

salt and chop suey sauce.

sliced and

fried.

then
1 can pimien-

~Irs. H. J. Neumann.

27

Scheiwe Coal and Coke Co.

Have you seen our wonderful
coal elevator? A glance at
this will convince you why our
coal is free from dirt and why
we can get coal
to you in
quick time.

Main Office and Elevator at Mack and Meldrum

THE MOST HEAT FOR YOUR MONEY

The Best By Test

Phone Melrose 4387

SUPERIOR TIRE REPAIR CO.

6460 Gratiot Avenue

WE CARRY
LINE OF
MASON and FISK CASINGS

A FULL

All Repair Work Fully Guaranteed.

A Trial Solicited

Prices are Very Reasonable

C. w. SHARRER, Proprietor

DETROIT, MICH.

28

Knox Acidulated Gelatine-no

bother-no

trouble-no

squeezing lemons.

One and a half pounds

IRISH STEW
round steak, 2 cups carrots diced, 2 cups
potatoes diced, 2 cups celery diced, 0 can peas, 1 onion cut up,
pepper and salt. Cut steak in small pieces, boil until
tender, boil
carrots until well done. Add potatoes,
celery, onion and add peas
just before serving.

Thicken with 1 tablespoonful

flour.

Mrs. J. H. Hornik.

MEAT

JELLES

CRANBERRIES

Wash and pick over 2 quarts

cranberries

and put

.and 10 cups of hot water.

Add 3 cups
cook slowly
tender.

sugar
in a moderate

Keep covered

and set aside

oven about

30 to 40 minutes

Cover

in casserole.
and let
until

to jell.
:Mrs. H. C. Wiesinger.

MINT JELLY

Let

;i. package

softened

Boil 1 cup of granulated
Add
gelatine
paprika.
mint
Pour

leaves,
into moulds.

Stir until
chopped

of gelatine

stand in cold water
sugar and 1 cup vinegar
34
and
gelatine
is dissolved,
fine.

teaspoonful

Put on ice and stir until

each

then

for some time.
5 or 6 minutes.
and
cup of

add ~

salt

of

thickened.

Mrs. W. E. Fenn.

MINT JELLY
gelatin,

0 cup cold water,

34 teaspoon-
paprika,

One-quarter

package

ful salt, ~ cup mint
1 cup white

sugar,

leaves chopped fine, ;i. teaspoonful
1 cup malt vinegar.

Melt gelatin

in cold water.

Boil sugar

and vinegar

then add gelatin,
minutes
and stir
Put
bottom.

in glasses

salt, paprika,
from time

and mint.

Let

it stand

to time to prevent mint
in pan of cold water

and set

5 minutes,

for 15
to
firm.

settling
to get

Mrs. F. vVendt.

29

LINCOLN 3670

8120 DURAND STREET

ALBERT E. HEMPEL

STEAM, WATER and
VAPOR HEATING

~

I

Speciali~ing in apartments,

garages,

stores,

flats and residences

GENERAL JOBBING

POWER FITTING

30

\Vhere recipes call for Gelatine use Knox Gelatine.

VEGETABLES

Two
sugar,

cups
salt

navy
to taste,

beans,
1 teaspoonful

Soak beans
ancl salt

for 7 hours.
to beans,

that

remains

on beans.

lard
water

"BOILED

BEANS"
2 tablespoonfuls
vinegar,
Boil until beans

then mix flour

and

lard,
1 teaspoonful
are done.
vinegar

1 tablespoonful
flour.
Put
sugar,
to thicken

1\lrs. H. Schumaker.

potatoes,
tomatoes,
pepper,

Two
canned
spoonful
cut up vegetables,
the
crumbs

seasoning

CASSEROLE
2 carrots,
1 tablespoonful
2 tablespoonfuls

OF VEGETABLES

2 onions,

1 turnip,

butter, 2 teaspoonfuls

flour, bread

putting

in buttered

casserole

crumbs.

2 parsnips,
salt.

1 cup
:4 tea-
Slice and
in layers with
bread

Put

flour.

sprinkling
on top, clot with butter

and

layers with
and bake

till well done.

1\1rs. 1\'f. G.

l\Iarquardt.

FRIED

YELLOvV

TURNIPS
about 1 inch thick, peel and boil
Drain

cool place

and when

and tender.

Sprinkle with salt. dot with butter

in frying

in salt water

until
pan and fry
and

11rs. Armstrong.

CABBAGE

of boiled

cabbage

dish,

sprinkle

AU GRATIN
in small
salt,

with

pieces.
pepper

l'dix with

1 cup white

cheese.
Bake in hot oven until heated

l\lix thoroughly.

sauce,
Sprinkle

Put
and

into
a
finely
add
but-
and crumbs

to which
top with

through
l\Irs. F. C. Veith.

in baking
POTATOES

dish.

baking
dish,
sprinkle with

\\lITH
put
a
a layer

GREEN PEPPERS
layer
of

of
thinly

thinly
sliced

. Slice turnip
nearly
done.
until brown
serve hot.

Cut 0 head
baking
o cup grated
pimento.

buttered
chopped

tered crumbs.
are brown.

Sen'e

SCALLOPED
Into

a buttered
potatoes.

require

blanched
green
will
the
1 onion, 0 green
spoon fuls butter,
top of potatoes.

and mild red

peppers,

salt. dots of butter

following
ingredients:
and 0 red peppers,
,Y.l. cup flour
Cover and bake in a moderate

and milk enough

1 quart

1 teaspoonful

sliced
onion.
It

and
sliced

flour.
potatoes.
salt, 3 table-
to the
oven 2 to 3 hour~.

to come

l\f'rs. Fred Hemmeter.

POTATO

PATTIES

Grate

cold potatoes,

add left over meat

a bit of nutmeg

and parsle)'.

of any kind,
Form in thin

1 or 2
patties

fat

to a golden

L

brown

on both SIdes .

•

eCTCTssalt
hb "
and fry in hot

. l\'Irs. L. Reindel.

31

* 

* 

"The  House  of  Quality" 

The 
Grand  Furniture  Co. 

439443  Gratiot  Avenue 

Main  3896 

Detroit 

* 

Serve  it  on  all  occasions— 

1 

ICE  CREAM 
Refreshing—Pure—Delicious 

For  Sale  at  Particular  Dealers 

32 

FOUR PINTS of jelly in each package of Knox Gelatine.

LIl'dA BEANS

EN CASSEROLE

Take

lima beans which have been soaked

over night

nearly

until
done.
add to the beans.
seasoning,
Green peppers

Fry several
Put
also adding

in casserole
canned

good sized onions
adding
Bake

after
tomatoes.

cut up may be added

if desired.

and boiled
in butter
and
the necessary
in slow oven.

lV1rs. 1\1. G.

l\1arquardt.

POTATOES

You

can use

left over

boiled
Slice them in a dish.

AU GRATIN
if
potatoes
Have
ready

cheese.

on hane!.
store
in baking
sauce over

l\1ake alternate

layers

lV1ake the

dish.
it and bake 20 to 30 minutes.

cheese

the

of

the cheese

top layer.

they
.0 pound

happen

to be
of grated
and potatoes
a cream
Pour

1\1rs. \\T. J. Hiller.

PEPPERS

STUFFED

\\lITH

ASPARAGUS

from the
seeds

Cut

slices
pers,
remove
10 minutes.
water
in .0 inch
pieces.
minutes
hot

platter.

in moderate

and white
Drain
Cover with
oven.

stem ends

of 6 medium size green

portion.

Parboil
and fill with creamed

in boiling
asparagus.

buttered

crumbs

and

bake

Sen'e

in buttered

toast

rings

pep-
salted
Cut
10
on a

l\Irs. Fred Hemmeter.

.0 peck

SPINACH
spinach.

or until
large

tender.

onion.

Drain
l\1ince

Boil
off
in small

in hot
the water
pieces

salted water
and chop
and put
stew in the
in a table-
Cook about
through
\V. J. Hiller.

heat

stir

\\lash

repeatedly

ready

20 minutes

about
fine. Have
in tablespoonful
butter,
spoonful
a minute.
together.

of butter
but do not brown.

and lard.
\iVhen this

the onion

Let
is finished,

of flour. Use a fork and it will not
spinach
boiled

Then
Garnish with

chopped

sliced

hard

add

the

lump.
and
eggs.

l\t{rs.

Take
1 small
tablespoonfuls
o cup vinegar,
very slowly

BAVARIAN

red cabbage,

lard

or dripping
1 tablespoonful

slice

KRAUT
thin
in an
sugar.

like
iron
salt

about 1 hour.

Add caraway

if desired.

slaw.
kettle,
and

Put
add
pepper.

about
3
cabbage,
Cook

1\[rs. E. Strubel.

S\\TEET

Two

blanched
cream.
balls;

cups

cooked

almonds

1\rlix

potato.

l11ashed

(chopped),
almonds,
in cracker

roll

dip in egg,

BALLS
potatoes.

POTATO
sweet
salt, melted
and
butter

crumbs

1 egg,
and

.0 cup
a little
in
shape
and fry in deep fat.
1\[ rs. J. N. Ostrander.

butter
seasoning,

ONLY
THf
===== WIT" =====
STOTTS'

PRfMIUM
flOUR
Is in its Superior Quality

kind

such

as

than

depend

entirely

ordinary

schemes

and brands

Some grades
vertising
he better
this,
Then
you not only get
milled, but you do something
o£ home industry.
best

for your money,

o£ Flour

on ad-
to keep them on the market. Not so with
out by

are
up-to-date mill

turned
in Michigan.
products,
flour
the interest
When
not get
the
especially when it does not cost more?

£urtherinll
you buy flour, why

FLOUR
and nutritious

towards

the most modern
again, when you buy STOTTS'
the most wholesome

and

USf STOTTS'

fLOURS

your

and
but you will
gettinll

baking

will
economize

not
only
as well.

be
Aik

a thorough
for and

success
on
insist

COLUMBUS-An all round high gr~de Family Flour which ranks

supreme

for
P~ERLESS -

home

baking.

The standard

Pastry Flour which

is backed

by an

guarantee.

iron-clad

Good

grocers
health

sell

them,

particular

people want

them,

and

good

demands

them.

A trial

order will make

you

a

constant

user.

34

Knox  Gelatine  is  measured  ready  for  use—each  package 
two  envelopes. 

BHH 

is  divided 

into 

D U M P L I N GS 

Boil  1  cup  milk  and  stir  in  1  cup  flour,  1  tablespoonful  butter 

(large).  Let  cool  then  put  in  3 eggs  one  by  one. 

Mrs.  F.  J.  Riley. 

K A R T O F F EL  K L O E ZE  ( P O T A TO  DUMPLINGS) 

Boil  about  15 or  18 small  sized  potatoes  with  jackets,  then  peal, 
put  through  ricer  or  mash 
fine.  While  cooling  a  little,  cut  2 
slices  of  bread  into  dice  and  brown  in  hot  butter.  Mix  into 
potatoes  a  very  heaping  tablespoonful  flour,  3  eggs,  J4  teaspoon-
ful  nutmeg  and  salt  to  taste.  Take  in  your  left  hand  quite  a  bit 
of  flour,  spread  a  good  portion  of  the  mixture  all  over  your  hand 
not  too  thin,  put  6  or  8  croutons  on  top  and  fold  over  and  form 
into  a ball  a  little  larger  than  a  fist  or  baseball.  Flour  thoroughly 
all  around  and  drop  them  into  boiling  salt  water  to  boil  for  10  to 
12  minutes  (being  well  floured  will  prevent  them  from  falling 
apart  while  boiling).  Sauer  Kraut  with  these  make  a  fine  meal. 
They  can  also  be  served  with  Sauer  Braten  (Sour  Meat). 

Mrs.  L.  Reindel. 

N E V ER  F A IL  D U M P L I N GS 

One  egg,  1  cup  flour,  1  tablespoonful  baking  powder,  salt. 
Enough  flour  to make  a stiff  enough  batter  so they  can  be  dropped 
from  a  spoon.  Steam  ten  minutes. 

Mrs.  F.  Wendt. 

L I V ER  D U M P L I N GS  ( L E B ER  K L O E S) 

One  and  one-fourth  pound  calf  liver,  1  egg,  y2  rye  bread 
(soaked),  small  bunch  parsley,  small  onion,  1  tablespoonful  salt, 
little  paprika,  2  cups  flour.  Boil  15  minutes. 

Grind  raw  liver  through  food  chopper,  squeeze  out  rye  bread, 
put  through  chopper  with  onion.  Add  parsley  (cut  fine),  salt, 
paprika  and  flour.  The  amount  of  flour  depends  on  the  moisture 
of  bread,  if  bread  is  squeezed  out  dry,  it  will  not  require  so  much 
flour. 

Spinach  can  also  be  added  in  place  of  parsley,  using  larger 
amount  of  spinach,  which  should  also  be  put  through  chopper 
raw.  Drop  by  small  spoonful  into  boiling  salted  water  and  boil 
10  to  15  minutes.  Take  out  of  water  and  when  cold  they  should 
be  cut  into  smaller  pieces  and  browned  in  lard  in  pan;  when 
brown  add  beaten  eggs  and  leave  in  pan  until  eggs  are  done. 
Very  good  served  with  potato  salad. 

Mrs.  W m.  Deckert,  Jr. 

JS 

Moving,

Packing,

FORWARDING

of

HOUSEHOLD FURNiTURE

ROEHL BROS.

STORAGE

OFFICE

526 ALFRED STREET

Correspondin~ Warehouses

in All Principal Cities.

36

Knox Gelatine solves the problem of "What

to have for dessert}"

ENTREES

RICE
One cup rice, 3 onions, 2 sweet peppers

SPANISH

(strained),
-in 1 quart water
of cold water
peppers
bake

15 minutes.

1 tablespoonful

butter, 1 teaspoonful

(cold)

run

through

about 15 minutes.
Simmer

it.
add rice

then

a few minutes,

tomatoes
(green) 1 pint
salt.
Boil
rice
and let plenty
and
and

Strain
tomatoes,
all

onions
together

and stir

:Mrs. Fred Keil, Sr.

cup rice boiled
ham,
put

SPANISH
RICE
in 2 quarts water
One
pound
through
layer of rice and ham alternately
bell's
or paprika

grinder with
in baking
it.
Bake 0 hour.

soup and 1 cup milk over

can be added.

tomato

fried,

for 20 minutes.

1 small onion;

One
put
dish, put 1 can Camp-
Sweet
peppers

green

:Mrs. L. Reindel.

Fry a couple

of onions

round
cooked
casserole

ground.

steak
noodles, 1 can of

Cook

and bake in oven 1 hour.

SPAGHETTI
in butter
until
tomatoes,

until brown;
then
tender,
and
:Mrs. J. Hornick.

add 1 pound
4 cups
add
salt,
turn

pepper

of
of
into

SPAGHETTI
of butter,

One

large

tablespoonful

large slices of bacon cut
ground,
1 large can of
water, 1 can of chili con carne,
butter,
and fry until done,
salt and pepper.
desired.

onions, and bacon together

Green peppers

onions,

1 box of spaghetti

3 medium sized
in small pieces, 10 pounds of
tomatoes,

3
round steak
cooked in salt
to taste.
Fry your
then acId your meat
chile con carne.
and mushrooms may be added if

salt and pepper
until brown,

spaghetti,

then add tomatoes,

1\1rs. vVm. Echternkamp.

APPLE

FRITTERS

One

teaspoonful
or
powdered

five large

pint milk,
baking
sour

1 pint

powder.
apples

sugar

over before

sifted

flour,

2 eggs,

Beat

thoroughly

sliced

thin.
serVl11g.

Fry

a little
and
stir
lard
in hot

salt, 0
in four
and sift

1\1rs. H. F. Norden.

37

SUBURBAN VAN SERVICE

Furniture Packed and Stored

Storage in Compartments

Telephones: Day or Night Call, Melrose 403, 404

DETROIT, MICH.

COInpliInents

of

a Friend

38

Knox Gelatine

is economical-FOUR

PINTS in each package.

CHOP

cooked veal cut
Shred in long strips

Mince 4 pounds
sliced thin.

fat

4 stalks

Chop fine 1 pound

Add 1 cup shredded
celery

tongue
of bacon.
fat suet and bacon in large
often.
inch square,
toes cut
fat,
5 minutes,
stirring
set back to simmer
rice, cooked

in stripes
fry to golden
adding

and until

cut
as for French
brown.
salt and white

slowly 1 hour.

smooth

Add minced

rich brown.

SUEY
in 0 inch pieces, 1 cooked veal
and very narrow l' pound
Place
from veal, a cup of suet.
stirring
diced %
pota-
in smoking
for
sift over 0 cup flour,
and
Serve with bowls of unsalted

fry golden
in 0 inch lengths,
Lay vegetables
fry.

Add 1 quart water,

brown,
4 onions

veal and tongue,

4 large

pepper,

stir

until dry and flaky. Will

serve 20 people.

iron kettle,

chestnut meats,

Mrs. E. C. Jackson.

BAKED
cup macaroni

NIACARONI
broken

vVITH CHEESE
in pieces

Cook

~

sauce of 2 tablespoonfuls
seasoning

Add

salt;

drain

in 2 quarts

boiling
and blanch
butter,
to
the
in the bottom of a
until
cheese,
pour over
are used;
crumbs
and bake

repeat

1\1rs. F: C. Veith.

for 20 minutes,

water
with cold water.
2 tablespoonfuls
Arrange
sauce.
baking
buttered
all
the macaroni
the white
long enough

sauce,

add 1 tablespoonful
:Make a white
flour, 10 cup milk.
a layer of cooked macaroni
grated
dish,
sprinkle with
and 0 cup of grated
cheese
top with
cover
buttered
to give top nice brown.
GREEN

the

STUFFED
sweet
of chopped

peppers,
beef,

green

cut off
season with

PEPPERS
the
tops

o pound
Take
Wash
with
the tops of
quart
sugar.
casserole
strain

over

a small
the meat.

cup of rice, cut a stalk of celery

Fill

the peppers with

this mixture,

the peppers.

of canned

Allow to boil
and thicken

tomatoes,
till
the tomatoes

rice is done.

Put

the peppers
seasoned with

the peppers.

salt, pepper

and clean.

Take
and paprika.
very fine and mix
and put on
a
and
from the
and

and paprika
peppers

cornstarch
Mrs. Glaser.

in a casserole with
salt
Remove

with

a little

WELSH
butter, 1 tablespoonful

RAREBIT

One

cayenne,

few grains

tablespoonful

salt, 34 teas~oonful

o cup milk or cream, 34 teaspoonful

flour, 1 cup cheese,
n~ustard,
78 teaspoonful
so?a.
l\IIX seasonll1~ and
1 egg,
stIr well, cook 5 mmutes
mustard with flour, add to melted butter,
in double
stir until
cheese is melted. Add soda, stir well, add slightly beaten egg slowly,
stirring
or
toasted
and
more

creamy.
and egg make

Add finely chopped

constantly
crackers.

at once
t more

on toast
creamy

until
(Soda

or grated

digested.)

cheese,

boiler.

easily

rarebi

Serve

Mrs. Ernest

F. Anch.

39

Allen Air-Turbine Ventilators-constant-

an upward

Iy rotating air driven suction turbines which
foul
create
air, odors, gases, smoke,
etc.,
through

pull and discharge
steam,

the roof.

heat,

Guaranteed

preventatives
lack of draft
in kitchens

fumes in garages,
odors
and smoke
ventilation
impossibility
proof. No expense of operation

gas
against
in chimneys,
lack of
and
are an
in general. Down drafts
leak
or upkeep.

are positively

and they

Our engineers will gladly investigate
problem without obligation.

ventilating

your

ALLEN AIR-TURBINE VENTILATOR CO.

EIGHTH and PORTER STS.,

DETROIT

Phone CADILLAC

1025

Krumholz Floral Co.

3599 Superior St.

Phone Melrose 5006

Detroit, Mich.

SHEPLER'S

Cleaners & Dyers

Jeff erson
and
Parkview Aves.

HICKORY

1380

C!lomplitltl'ttt6 of

uncoln

1171-M

Stamping a Specialty

c. E.SCHULTE

103 Chapin Cor. Crane Ave.

Art Needlework

DetrOit

40

Try the Knox Gelatine

recipes

found in this book.

GOLDEN
spaghetti,

CREAN1 SPAGHETTI
~ cup minced
onions,

and

flour,

paprika

to taste.

green
egg.

2 tablespoonfuls

peppers,
Salt
add to butter
Break
in colander

and onion,
but do not brown.
Drain
and
Heat milk in a double

and
vessel
into small pieces
cold water
let
boiler, moisten
of the milk to rub smooth,
then add to milk.
Beat yolk well and add a little of the hot milk,

in a small
spaghetti

tender.
to blanch.

granite

take

from fire.

dish and pour

Season with
sauce over.

salt
Simmer

the milk has partly

soaked

into spaghetti

One-half

cup of grated

cheese may

be sprinkled

~ cup of seeded
134 cups milk,
chop
Seed
and
and
run
flour
Stir
then
paprika.
in a slow
but do not
over

and

One.package

until

and mmced
yolk
of one
peppers
simmer
boil
through
with
until
pour
Place
oven until
brown.
top.

enough
thick.
back
in a pudding

and

:Mrs. H. C.

\\'iesinger.

TIl\1BALES

Two eggs, 1 cup sweet milk, 12 tablespoonfuls

to make

smooth

batter

not

too thick.

enough
in boiling
back
into
50 timbales

.Filling:

until

lard until very hot, quickly
lard
.
l\Iinced

chicken,

fried

light

sweetbreads.

brown.

Place

timbale

olive oil.

Flour
iron
and right
recipe will make

dip iron in batter

This

shrimp,

lobster

or salmon, with

calvesbrain,
rich cream sauce.

French

peas,

l\IJirs. E. C. Jackson.

N1ACARONI
steak, macaroni

\VITH

l\'[USHROOl\t1S

(elbow cut) mushrooms,

steak cut

Brown
slowly,

adding
boiled and rinsed
1 can tomatoes,
Combine meat mixture

in cubes,
a little water
thoroughly
salt

and pepper

add 1 stalk celery,

if necessary.

celery, onions,
cut
Have
cold
also a
the

several

adding

to taste,

through

and macaroni

Round

simmer

Let

and tomatoes.
up.
the macaroni
waters.
little
mushrooms

sugar.

Add

last.

Serve very hot.

l\1rs.

IV1. G.

:Marquardt.

One pound

o pound

CHOP
of pork, 1 pound
in tl~e kettle
]5 111111utesuntIl

SUEY
of veal. cut
~rst

a~1d. then

in inch cubes.

l\1elt
add the 1:1eat ~and
the JUlce cooks out of It. 1hen
cut ~lp, and a large Spanish
the last
black coo~ing molasses .. And ~al.t, of. course.
1 hIS WIll sen"e

the celery IS done

1t1 a double boIler.

large. stalks).

and at

butter
it cook about
in celery (about

also cut up. Cook untIl

let
put
onion.
add t,~o tablespoonfuls
The rice is cooked in salt water
4 people.

four

1\lrs. Veitengruber.

41

R. J. STAHL
FRESH AND SALT MEATS

SAUSAGE, LARD, ETC.

PHONE MELROSE 4738

RES. PHONE MELROSE 2766-R

3045 ELMWOOD AVENUE

DETROIT, MICH.

Telephone Cadillac 6097

Detroit, Ornamental

Glass Co.

FRED J KEIL,

JR.

Vortex Member

Manufacturers of Leaded Art Cia..

Mirrore, Resilvering,

Bevel Platee,

Table
Dretlller Tope, Windshield.,
Etc.
1429 RAYNOR STREET

and

GORDON'S

""Where They Serve You a Little Better"

GROCERY AND MEAT MARKET

FRlJITS-VEGETABLES
9602 E. Jefferson Ave.
A Few Doors West of Gladwin Theater

We Deliver

Hickory 6740

PHONE HICKORY 4101

LEWIS MAIRE

FLOWERS

9648 E. JEFFERSON

DETROIT, MICH.

Phone Main 4241

Open Snndays from 10 to 4

Framing

Amateur Finishing

A. RENTSCHLER
lIl1ntngrnpl1rr

Eastman Kodaks and Supplies

The Seyburn FraDle Shop

7907 Mack at Seyburn Ave.
BURTON E. paSTE, PROP.

339 Gratiot Aft.

Detroit

Phone Melrose 1783

Detroit, Mich.

42

DESSERTS can be made in a short

time with Knox Gelatine.

SALADS

Just

a mixture
Ah I Yes,-but

of odds and ends you say?

they must be mixed the right way.

Salads

should be served

crisp and cold;
follows and do as you're

Read what

told.

BANANA

SALAD

Peel one banana

for each person;

lengthwise,
chopped

roll

in salad dressing,
and garnish with

nuts

place on lettuce.
cherries.

leave whole or cut

in halves,
Sprinkle with

Mrs. J. N. Ostrander.

BLACKSTONE

DRESSING

cup of olive oil, 7:1 cup of vinegar,

sauce,
of onions

3 tablespoonfuls

(grated),

of pimento
}i teaspoonsful

Two-thirds
of
chili
spoonful
taste.

3 tablespoonfuls
1 table-
to

(chopped),
of salt, paprika

Mrs. Glaser.

MAYONNAISE

INGREDIENTS

Two eggs, 1 tablespoonful

of mustard,

of

salt, 2 tablespoonfuls
of water,

3 tablespoonfuls

1 teaspoonful
of vinegar,
Boil

in double

boiler.

THOUSAND

ISLAND
pepper,

cut

tablespoonfuls

green

cut

fine, 1 teaspoonful
1 tablespoonful

of onion juice,
of Worcestershire

1 tablespoonful

sugar,

of
1 tablespoonful

of flour,
3 tablespoonfuls
of butter.

l\ifrs. Gla~er.

DRESSING

fine, 2 tablespoonfuls
1 hard boiled

sauce,

of
egg
2 table-
cup of

l\1rs. Glaser.

sauce, 2 tablespoonfuls

of ketchup,

~

Two
pimento,
(chopped),
spoonfuls
whipped

of chili
cream,

1 cup of mayonnaise.
ISLAND
THOUSAND
boiled egg, 1 cup chili

DRESSING

sauce, 2 tablespoonfuls

small piece of beet, 0 cup sugar.

olives, 2 tablespoonfuls

stuffed

All
dressing made
dry mustard, 0 teaspoonful

egg, 1 teaspoonful

cut up fine. Mix with mayonnaise

One hard

2 tablespoonfuls
peppers,

pickles,
2 green
ents
lows: One
dash of red pepper,
l\f.azola,
teaspoonful
Have
thick.

l\1azola
ROQUEFORT

1 tablespoonful
at a time.
ice cold.

lemon

juice.
Beat with Dover

l\/Irs. A. E. Hempel.

sweet
pimento,.
ingredi-
fol-
as
salt,
Add 1 cup of
until

egg beater

Work

7:1 cup of crumbled

tablespoonfuls
paprika,
constantly.

pinch

olive

of
of cayenne

oil, 0 teaspoonful

and 2 tablespoonfuls

salt, }i

teaspoonful
stirring

vinegar,

to a cream,

gradually

add 6

Chill and before

serving

beat

thoroughly.

CHEESE
cheese

DRESSING

Mrs. Fred Hemmeter.

43

Walter  Wendt 

sells 

Tite-Edge  Rubber  Heels 

Ask  for 

them. 

"Say  It  With  Flowers" 

M I E S EL  BROS. 

Flowers  Furnished  for  All  Occasions 

Phone  Hickory  575 

3728  St.  Clair  Avenue 

Krakow  iFimtiturr  (En. 

HOME  FURNISHERS 

2814-16-18  GRATIOT  AVE. 

AT  GRANDY 

Use Knox Gelatine--the

two quart package.
SALAD DRESSING
eggs, 0 cup sugar, 0 teaspoonful

Two

cup
Beat

vinegar,
eggs;

2

teaspoonfuls

mustard,

add rest of ingredients

salt, 0 cup milk, 0
of walnut.

size

butter

and boil until
1\1rs. H.

thick.

\\T. Kammer.

!,,:o

eggs,

;4 cup sugar,

~Ilx III the order
stantly,

until

thick.

given

FRUIT

SALAD DRESSING
;4 cup fruit

juice,
and cook in double

About

10 minutes.

l\rlAYONNAISE DRESSING
1 cup vinegar,

(well beaten),

salt, 1 teaspoonful

mustard,

Three

eggs

sugar,
egg.

1 teaspoonful
over
Thicken

fire.

;4 cup lemon juice.
boiler
con-

stirrincr

b

lVlrs. Armstrong.
(1 pt.)
1 cup water, 0 cup
size of

butter

1\1rs. H. F. Hoffmeyer.

FRENCH DRESSING

One-half

paprika, 0 cup vinegar,

teaspoonful

salt,

teaspoonful
1 pint olive oil.

;,,-j

;~ teaspoonful

pepper:
:Mrs. H. J. Neumann.

One-half

2 tablespoonfuls
chili
fine.

sauce.

THOUSAND
cup mayonnaise,

ISLAND DRESSING
2 tablespoonfuls

chopped

green

peppers,

2 tablespoonfuls

Before

serving,

add two hard

pimentoes.
;4 cup
chopped

olives,
eggs.

boiled

1\1rs. H. J. Neumann.

JUST ISLAND DRES~ING

One half pint mayonnaise,

sweet
1 small
paprika

green

pepper,
cut

top.

pickle,
over

chopped

2 tablespoonfuls
fine, 2 tablespoonfuls

celery,

cut
chili

fine.

lVIix all

together

and

fine, 0
sauce,
a little

sprinkle
1\'1rs. Strubel.

SALAD DRESSING
1 tablespoonful
teaspoonful

heaping

vinegar,

Two tablespoon fuls butter.

milk, 0 cup
sugar,
spoonfuls
in pan, add flour and milk.
tarel and cayenne
keep for

all
time.

1 teaspoonful

together

salt. dash of cayenne.

Beat eggs. vinegar.
sugar,
and add to first mixture.

flour, 3 eggs, 1 cup
4 table-
mustard.
1\1elt butter
salt.
111US-
This will

1\[rs. Strubel.

some
AGAIN THOUSAND
salad dressing,
pepper, 0 onion,

1 bottle
2 dozen

One pint

1 green

ISLAND DRESSING

chili sauce. 2 harcI boilecI eggs.
stuffed

olives.
IHrs. E. R. Germer.

45

"XZOU dorit  have to  wait 
*•  for  the  Church Sauer-
Kraut  Supper  to  enjoy our 
Knack-Wurst,  we  make 
them fresh  daily. 

Orling  Brothers 

3142 Elmwood  Ave. 

4&AUS£. 
The Store for  Men 

Sausage - Hams - Bacon 

7249 Mack  Avenue 

Melrose  691 
5838 
5323-W 

Shredded  Wheat  Dishes 
A dainty,  wholesome,  appetizing 
meal can be  prepared with Shredded 
Wheat  Biscuit  "in  a  jiffy." 
It  is 
ready-cooked  and  ready-to-serve. 
You can  do  things with  it  that  are 
not  possible with any other  "break(cid:173)
fast  food." 
food  made  in  Biscuit  form. 
delicious when combined  with  ber(cid:173)
ries,  sliced  bananas,  baked  apples, 
stewed  prunes  or  other  fresh  or 
preserved  fruits. 

It  is  the  only  cereal 
It  is 

For  breakfast  h e at  t he  Biscuit 

in 
to  restore  crispness.  Pour 
t he  oven 
over  it  h ot  milk,  adding  a  little  c r e am 
and  a dash  of  salt.  Triscuit,  t he  Shred-
Wheat  Wafer,  is  eaten  as  a  toast  for 
luncheon  or  any  other  meal  w i th 
butter,  cheese  or  marmelades.  O ur 
new  Book.  " T he  H a p py  W ay 
to 
Health,"  is  sent  free  for  t he  asking. 

See Shredded  Wheat Recipes 

in this Book 

Knox Gelatine makes a transparent,

tender, quivering jell.

GRAPE
Skin and seed two pounds white

WHITE

SALAD
grapes;

apple cubes,
oranges,
with
berries or cherries.

also three

orange

two sliced bananas

and lemon juice

dozen chopped, blanched

add one cup pine-
and the pulp of two finely sliced
almonds. Marinate
cran-

and garnish with

candied

Serve on lettuce

leaves with mayonnaise.

Mrs. Wm. Ewald.

PERFECTION

SALAD

2 cups

celery,
cut
Soak gelatine

2 tablespoonfuls
1 teaspoonful

lemon juice,
salt, 1 cup cabbage,

One envelope Knox Sparkling Gelatine, ~ cup of cold water, 0
2 cups boiling
finely
cut
five minutes. Add
and
Turn
to bed
or cut
or
ac-

cup mild vinegar,
water, 0 cup sugar,
shredded,
in small pieces.
vinegar,
when mixture
into mold,
of lettuce or endive.
in cubes,
and serve
turn
companiment

and chill.
Garnish with mayonnaise

in cases made of red or green

ingredients.
Remove
dressing,

lemon juice, boiling water,

first dipped in cold water,

to stiffen, add remaining

to cold sliced chicken

peppers,
A delicious

lined with canned

pimentoes.
or veal.

in small pieces,

in cold water

2 pimentoes,

into molds

and salt.

Strain,

begins

sugar,

DRESSING
One salt spoon salt, 1 salt spoon paprika,
olive oil, 1 tablespoonful

juice, 3 tablespoons

FRENCH

74 teaspoonful
Mrs. E. R. Germer.

vinegar.

onion

Two tablespoonfuls

Coleman's mustard,
spoonful

butter.

DRESSING
(Boiled)
sugar, 4 teaspoonfuls
flour, 2 teaspoonfuls
2 eggs, 0 cup vinegar, 0 cup milk, 1 table-

Thin it with olive oil or lemon.

Mrs. E. R. Germer.

LUNCHEON

Soak gelatine

1 cup cold water,

One envelope Knox Sparkling Gelatine,

cups boiling water, 0 cup lemon
apples, 1 cup celery, cut

SALAD
juice, 0 cup sugar,
and dissolve
Add lemon juice and sugar. When mixture

10
3 tart
in small pieces, 0 cup pecan nut meats.
in boil-
begins
celery and
in cold water,
This mixture

sliced in small pieces, chopped

ing water.
to stiffen,
broken
and chill. Accompany with mayonnaise
may be served in cases made from bright

first dipped
dressing.
red apples.

in cold water

five minutes,

add apples,

into mold,

nut meats.

Turn

SALAD

Green
peppers.

peas,
Add dressing

celery and onions,

can add pimentoes

and green

before or after placing on lettuce

leaf.
Mrs. E. Strubel.

47

"

Phone Melrose 2425-W

Reasonable Prices

First-Class Workmanship
W. ZABAW'SKI

Furs Made to Order
and Repairing
Remodeling

4626 Mt. Elliott Avenue

Bel. Garfield

and Forest

Telephone Lincoln 252

George P. Warrick

Funeral Director

Day and Ni~ht Service

Office and Chapel

Boulevard

and Gratiot

Hours

9:30-12

2-5:30

Telephone
Cherry 8548

John H. Reisdorf, D. C.

Chiropractor

201-203

Broadway Market Building

X Ray

In Connection

II

WARNING

Ordinance prohibits dumping of refuse in alley. Ashes, Rubbish and Garbage
is the approved, modern method.
deposited in Detroit Concrete Receptacles
USED EVERY DAY
OVER 40,000 USERS.
Sold by leading Hardware Dealers
Protect your health and property.

LASTS A LIFETIME

DETROIT CONCRETE RECEPTACLE CO.
4~27.4229 Michigan Ave.
West 2287-1093

MODu(octurt'd

by

Phone Hickory 235

Addison Keils Co.
"Everything Good in Hardware"

HOUSEHOLD HARDWARE
PAINTS, OILS and GLASS

We Deliver Anywhere

Kercheval at Pennsylvania

Avenue

Phones MeI. 2897-5221

WALTER

G. THOMCZEK.

Pharmacist

7642 Mack Avenue

Cor. Baldwin

48

Knox Gelatine is the one dessert

for all appetites.

CINNAlVrON APPLE

SALAD

Select

pare
in saucepan with water,

12 medium sized apples,
Place

Stuff with
2 tablespoon-
raisins.
for each apple. Add % pound red cinnamon candies.
fuls of water
Cover and let simmer until apples are soft. When cool place on
lettuce

leaf and serve with whipped

cream or salad dressing.

and core.
allowing

Mrs. Wm. H. Fritz.

PINEAPPLE

SALAD

in halves., dice celery and cut pineapples

One-half pound marshmallows, 0 pound white grapes, 2 large
into 4 pieces,
Cut marshmallows
into small
of 1 lemon, 0 teaspoonful mus-
ready
of salt. Mix well. When
in well 0 pint of whipped
Mrs. Walter H. Dreyer.

stalks celery, 1 can pineapples.
cut grapes
pieces. Mix. Dressing-Juice
tard, 0 cup sugar,
to serve add to the above also stirring
cream.

This will make 10 servings.

few grains

SALMON

SALAD

Drain 1 can of salmon,

a good mayonnaise
green peas may be added.

add 1 pint of celery, cut

and serve on lettuce

leaf. One-half

fine, mix with
pint of

:Mrs. Strubel.

III

One can Tuna,

Break
tuna
mayonnaise

in small pieces,
enough to moisten.

TUNA FISH SALAD

3 oranges, 0 cup walnut meats, mayonnaise.
cover with

add oranges

and nuts,

Serve on lettuce

leaf.

:Mrs. H. Schumacher.

SHRIMP

SALAD

Cut cucumbers
Fill with shrimp,
naise dressing.

lengthwise,
cut small.

take out
seeds
Serve on lettuce

and part of meat.
leaf with mayon-

lYIrs. J. N. Ostrander.

SPANISH
SALAD
cabbage, 0 cup chopped pickles,
One small cup finely shredded
.xl can of pimentoes.
Season this mixture
lemon jello in a scant pint boiling
to
jello moulds.
leaf with dressing.

1 cup chopped celery,
with salt. Dissolve 1 package
water
and add 1 tablespoonful
set add above mixture
Set

as jello begins
or

in cold place to harden.

Just
in teacups

Serve on lettuce

and mould

vinegar.

Mrs. Ernest F. Auch.
SALAD

One pound

PORK TENDERLOIN
pork tenderloin,

boil until

spice and onion.

Leave
Cut up same as for any other

bay leaves,
fat.
eggs, 0 cup celery.

Pour over all a boiled dressing.

soft with

salt,
in stock until cold,
salad.

a few
remove
Add 3 hard boiled

Mrs.

IVI. G. Marquardt.

49

OUo E. Rast'

See Otto for Your Next Hat

•

J

Ladies and Gents Hats Cleaned
and Reshaped in the Latest Style

218 State St.

Cherry 1070-R

Schwarz Bros.

Hardware Merchants

and Plumbers

Telephone Melrose 232

6448.58 Gratiot Ave'

PHONE LINCOLN 3866

DE LITE ELECTRIC WASHERS
MAYTAG ELECTRIC WASHERS
NEW HOME SEWING MACHINES

c. P. MILLER HARDWARE

.AT

7618-7624 GRATIOT AVE.

50

Give the growing

children Knox Gelatine.

POTATO

SALAD

cold sliced potatoes, 1 large

tablespoonfuls

bacon,
flour, 20 teaspoonfuls

quarts

3 heaping

Two
potatoes,
l11g tablespoonful
pepper,
taste.
\iVhen boiling
either warm or cold.

8 tablespoonfuls
Fry
bacon,

out

vinegar,
add
add potatoes

other
and

onion,
cut very
sugar,
3 tablespoonfuls

cut
fine over
fine, 1 heap-
.0 teaspoonful
salt
water,
to
in order
given.
Serve
and mix well.

ingredients

onions

:Mrs. vVn1. Fritz.

JELLIED
cold boiled

POTATO
potatoes

Fill mold which

SALAD
cubes,

into

season
has been coated

and decorated

with

sliced

pimentos.

sufficient
season with parsley

gelatine

to fill mold using white
or onion juice.

Pour

to taste
slightly
over
aspic or
\i\Then firm turn
Serve
1 cup of chopped

olives.

Cut 1 quart

gelatine

with salt and pepper.
with
the potatoes
lemon jelly,
out
very
shrimp.

cold with

salad

in bed of crisp lettuce

garnished

with

stuffed

GOLDEN

Two
apple),
fruit
it begins

)i cup light

eggs,
)i cup sugar,

juices

and sugar.

to thicken.

dressing

to which

add
11rs. J. 11. Bischoff.
Fruit
juice
Beat eggs
in double
Cool and serve on sliced fruit.

(For
fruit
)i cup lemon juice.
constantly

D"RESSING
colored

Salad)
(orange

slightly,
boiler

Stir

or pine-
add
until

IVIrs. Alvin Sherman.

One-half

teaspoonful

yinegar,

spoonfuls
sugar

and 1 tablespoonful

chili

sauce.

FRENCH
salt,

DRESSING
)i
2 tablespoonfuls

3 table-
teaspoonful
oliye oil, 10 tablespoonfuls

pepper,

1{rs. Himelhoch.

lVIAYONNAISE

DRESSING

One-half

lemon,

squeezed

into a cup,

sugar,

)i

teaspoonful

eCT<:rand the yolk of another

.0 teaspoonful
a little

Then

salt,

together.

One
dover

and one-half

beater

then

cup olive oil added
add a little whipped

mustard,
paprika .. Beat
acid mIxture
by little.
cream when

little

2 teaspoonful
one
in sa~~.
Beat with
served.

Green peppers

dandy

sandwiches.

1\1rs. Himelhoch.

SAND\VICHES

and walnut meats mixed with mayonnaise make.

:1\1l's.

'Strubel.

51

HERMAN KRAMER & SONS 

High  Grade  Furniture 

7665  Gratiot  Avenue,  Corner  Baldwin 

Publisher 

2618 Hudson  Avenue 

Walnut \d2zW. 

ICTOEZDI 

CIGARS-CANDY-SODA 

Developing and Printing 

Louis P. Brandau 

9953 Jefferson  at Cadillac 

5 

Phone Hickory  148 

52 

Knox  Gelatine  is  clear  and  sparkling. 

P E P P ER  F I L L I NG 

One  peck  sweet  red  peppers.  Cut  in  half,  core  and  seed.  Cover 
with  boiling  water  and  let  stand  ten  minutes.  Put  through  food 
chopper.  Mix  y2  cup  flour,  Yz  cup  sugar,  y2  cup  vinegar,  %  cup 
salt,  1  tablespoonful  dry  mustard.  Add  to  peppers  and  cook  until 
thick.  Then  seal in  jars.  This  will  keep. 

Mrs.  H.  C.  Wiesinger. 

EGG  AND  PICKLE  FILLING 

One cup stuffed  olives, 3 sour pickles, 3 sweet pickles,  1 hard  boiled 

egg.  Chop  all  together  and  add  mayonnaise  dressing. 

Mrs.  H.  C.  Wiesinger. 

CREAM  CHEESE  AND  N UT  F I L L I NG 

Two  Philadelphia  cream  cheese.  Cream  well.  Add  %  cup  chop(cid:173)

ped  nuts.  Add  mayonnaise  dressing  before  putting  in  nuts. 

Lucile  Wiesinger. 

53 

Low PrIces on Quality MeTchandise

Men's Furnishings, Yard Goods, Window Shades
Dolls and Toys, Infant's Wear and Art Goods

TWO STORES

KRAUSMANNS' ARCADE
7346-48 Gratiot Ave.

KRAUSMANN -BRADY CO.
8045-49 Twelfth St.

TEL. MAIN 5999

.ALBERT

EDER

MANUFACTURING

OPTICIAN and OPTOMETRIST

1412 BROADWAY

OLD NO. 70

DETROIT

KARL. F. WIESINGER

INSURANCE

Life-Auto-Accident-Fire-Theft-Plate

Glass

48 McGraw Building
Residence, 3953 Baldwin Ave.

Main 3240

Melrose 3372

I

II
II

I

I

I

54

Give the growing

children Knox Gelatine.

BREAD, ROLLS AND COFFEE- CAKE

loaf,

the

staff of

life,

is the good

housewife,

proud

snowy

The
Justly
Who bakes
To serve

table.
:MILK AND vVATER BREAD FOR THREE

her own

it well, and is always
on the

bread

able
family

LOAVES AND ONE DOZEN ROLLS

24-0UNCE

Ingrcdicnts-One medium sized white potato, 1 pint potato water,
of
salt, 1 cake
about

scalded milk, 2 tablespoonfuls
2 tablespoonfuls

yeast dissolved in one-fourth

lard, 2 tablespoonfuls

cup of warm water,

3 teaspoonfuls

1 pint
butter,
compressed
12 cups of bread flour.

sugar,

of

of

of

DirectioJ/s-?v1ix

a sponge

of

luke-warm potato water, mashed

Put

potato, yeast and about 3 cups of flour.
When this is foamy (about 1 hour)

add the luke-warm milk,

which the lard, butter,
to make a soft dough,
15 minutes.
place in a warm spot until dough has doubled in bulk.
slightly floured board, knead out all bubbles,
ing out small amount
of loaves, and again allow dough to double in bulk.

in
sugar and salt have bee'n melted. Add flour
then turn onto floured board and knead about
into greased bowl, grease the top of the dough, and
onto
sav-
pans, grea~e top

Turn
form into loaves,

into greased

Bake 50 minutes

heat after 10 min-
utes. When bread begins to brown, decrease heat, and finish baking
in slow oven.

in moderate

increasing

oven,

rolls.

Put

for

News' Contest Prize Bread.

vVHITE BREAD ( 5 LOAVES)

In evening break and dissolve one cake yeast

sugar.

:Mash 1 medium sized potato,
and 1 tablespoonful

In morning add 1 tablespoonful
luke-warm water
(warm the flour).

warm water.
(luke-warm)
and flour enough to make a batter.
place.
quart
dough
Then
until
:Moulcl into loaves
about
size. Bake in moderate oven about
rials becoming chilled.

about double
1 hour.

and enough

its size.

flour

Let stand oyer night

lard, 1 tablespoonful
to make

foam in ~ cup luke-
add 1 pint potato water
To this add dissolved yeast
in a warm
salt, 1
a stiff
rise
rise again
their
Avoid mate-

knead down and let
and let
L15

rise until double

to 60 minutes.

(si fted)

Set away in a warm place and let

1\1rs. E. L. Rink.

NUT BREAD (1 LOAF)

One egg, 0 cup sugar, 0 cup milk. 0 cup nuts. 2 cups flour, 2
rise 20 minutes

baking powder.

Pinch

salt.

Let

of

teaspoonfuls
and bake.

l"1rs. E. R. Germer.

55

DAY and NIGHT SERVICE

('('Service that Makes Transportation Economical"

Terms can be arranged to meet

your convenzence

Modern Sales and Service Co.

Authorized Ford Agent

OUo Misch,

President

F. R. Gillen,

Seety. & Gen. Mgr.

2200 Jefferson Avenue East

Phone EDGEWOOD 4160

Sales Department Open Evenings Until 8 P. M.

All Day Sunday Service

Phone

Melrose 5206

Phone

Melrose 1523

~rl1ul~ ~rn!1.

TAILORS

Cleaning and Pressing

MISCH &

SCHROEDER

TAIIL.O>R.S

AN"D~

CLOTlHInERS

7419 Mack Ave.

3317 Gratiot Ave.

56

A  Knox  Gelatine  Dessert  or  Salad  is  attractive  and  appetizing. 

HEALTH  BREAD 

One  quart  bran,  y2  pint  graham  flour,  y2  pint  wheat  flour,  good 
pinch  salt,  2  heaping  teaspoonfuls  baking  powder,  sift  altogether 
several  times  and  what  does  not  go  through,  put  in  also;  1  heaping 
teaspoonful  soda,  dissolved  in  1  tablespoonful  boiling  water  and 
stir  into  y2  cup of  molasses.  Pour  over dry  ingredients  1  tablespoon(cid:173)
ful  butter,  1  pint  milk  and  the  prepared  molasses.  Add  raisins  to 
flour. 

Mrs. Wm.  L.  Hartwig.-

WHITE  FLOUR  NUT  BREAD 

Four  cups  sifted  flour,  1 cup  sugar,  1  cup  nut  meats  (chopped), 
V/2  cups  milk,  4  teaspoonfuls  baking  powder,  1  teaspoonful  salt,  1 
beaten  egg.  Mix  all  dry  ingredients  first,  then  add  beaten  egg  and 
milk gradually.  Let  raise  20 minutes.  Bake  50  minutes  in slow  oven 

Mrs.  Wm.  L.  Hartwig. 

GRAHAM  BREAD 

One  cake  Fleishmann's  yeast,  dissolved,  1  cup  milk,  scalded  and 
cooled,  1  cup  luke  warm  water,  4  tablespoonfuls  light  brown  sugar 
or  molasses,  2 tablespoonfuls  melted  butter  and  lard,  4  cups  graham 
flour  (sifted),  1 cup white  flour,  1 teaspoonful  salt.  Knead  into  loaf 
and  let  raise  to  twice  its  size.  Keep  in  warm  place  4  or  5  hours. 
Make  in  2  loaves  and  bake  1  hour  in  slow  oven. 

Mrs.  Wm.  L.  Hartwig. 

BROWN  BREAD 

One  teaspoonful  salt,  2  cups  brown  sugar,  4  cups  graham  flour,  4 
cups  white  flour,  2  teaspoonfuls  soda,  4  cups  sour  milk,  and  raisins. 
Mix  all  together  and  bake  1 hour. 

Mrs.  Chas.  Mann. 

CORN  MEAL  MUFFINS 

One-half  cup  sugar,  1  egg,  y2  teaspoonful  salt,  1  heaping  table-
spoonful  butter,  1  cup  sour  milk,  y2  teaspoonful  saleratus,  1  cup 
sweet  milk,  2  cups  corn  meal,  1  cup  flour,  2  level  teaspoonfuls  bak(cid:173)
ing powder.  Bake in moderate oven 15 minutes. 

Mrs.  Fred  Keil,  Sr. 

NUT  BREAD 

Scald  2  cups  of  milk  and  2  cups  of  water.  Then  pour  it  over  2 
tablespoonfuls  of  brown  sugar,  one  teaspoonful  salt  and  one  table-
spoonful  of  lard.  Let  cool  until  at  blood  heat,  then  add  four  cups 
of  white  flour.  Beat  for  ten  minutes  and  add  one  yeast  cake  dis(cid:173)
solved  in  one-half  cup  luke-warm  water.  Cover  and  let  rise  until 
very  light,  then  add: 1  cup  of  coarsely  chopped  nuts  and  5  cups  of 
entire  wheat  flour.  Make  into  a  sticky,  soft  dough.  Put  into  a  but(cid:173)
tered  bowl  and  let  stand  until  light.  Turn  onto  a  molding  board 
and  form  into  loaves.  Place  in  buttered  pans,  having  each  half  full. 
Let  stand  until  pans  are  full.  Bake  1  hour. 

Mrs.  A.  Eichbauer. 

57 

Ask your grocer for Knox Gelatine-take

no other.

Three

GRAHA:M BREAD
cups graham flour, 0 cup brown
Bake 1.% hours.

raisins, 1 teaspoonful

salt, 1 pint

and
soda.

sugar, 0 cup nut meats
2 teaspoonfuls

sour milk,

~lrs. C. E. Saunby.

GRAHAlV1 GErdS

sugar,

butter,

cup brown

Three-quarters

1 egg, 1 tablespoonful
taplespoonful
salt, 1 teaspoonful
sour milk, 0 cup white flour, 10 cups graham flour.
butter,
add to above, mix thoroughly.
Then add flour, put
and bake in medium oven. This makes one dozen.

1
soda, 1 cup
Blend lard,
IVIix soda with sour milk and
in muffin tins

salt and egg together.

1 teaspoonful

sugar,

lard,

:Mrs. F. "Vendt.

X

__

GER:MAN COFFEE

butter, 0 cup sugar,

CAKE

cups of

Two tablespoonfuls

flour, 10 teaspoonfuls

Cream butter,

add sugar, beaten egg, milk,

ing powder
cup flour,
over

and salt.
teaspoonful

Pour
cinnamon with tablespoonful
top and bake 0 hour

oven.

baking powder,

1 egg,
7'i
flour,

;v.i cup milk, 1~
teaspoonful
salt.
sifted with bak-
in shallow pan. Ci\Iix 0 cup sugar, 0
Sprinkle
in moderate

butter.

1\1rs. Stahlhuth.

.......J
A cups flour, L.1:levelteaspoonfuls

cup sugar,

One-half

COFFEE
3 level

CAKE
teaspoonfuls
1. cup milk, 2
baking powder, 2 eggs, 0 cup raisins.

butter,

Sprinkle

top with sugar

and cinnamon.

Salt

to taste.
1\lrs.

\\T. E. Fenn.

Three
o teaspoonful
1 cup brown sugar,

cups whole wheat
2 cups

salt. Bake 30 to ~.1:5minutes

WHOLE WHEAT

BREAD
flour, 2 cups white
sour milk, 2 teaspoonfuls
in oven.

flour, 1 cup ralStnS,
soda,

baking

:Mrs. A. Garrod.

COTTAGE

CHEESE

KUCHEN

foam.

add 1.

the potato water,

tablespoonful
Let

Boil 1 medium sized potato, when soft mash and scald 1 cup flour.
sugar, when
rise in a warm place or
flour mixed with 2
and cover well. Add more
rise
and cooled milk, 2 teaspoonfuls
it has raised well, mix 1;,4 cup sugar with 1 cup of
roast)
dough with 2 or 3 eggs, 2 tablespoonfuls

with 2 cups of
cool add a soaked cake of yeast
over warm water
of boiled
cups
again. When
shortening
mix this
olive oil, chicken or goose fat, which makes
and the
grated rind of a lemon, add enough flour to make quite a stiff dough.
into two long
Let
size to be
tins.
sprinkled with cinnamon
of cottage

into a thin layer
The rest can be made into larger

as pie crust
loaves or kuchen
Filling-I
pound

and good lard, oleomargarine

into the raised

it very tender,

or fat of beef

rise again.

and let

(butter

Roll

salt.

and sugar.
58

Knox  Gelatine  improves  soups  and  gravies. 

cheese,  4  pared  and  grated  apples,  1 grated  lemon  rind,  1 cup  sugar, 
salt  to  taste,  2 or  3 eggs,  y2  cup  milk  or  cream,  mix  well.  Sufficient 
for  two  tins.  Bake  about  30 to  40  minutes. 
BROWN  BREAD 

Mrs.  L.  Reindel. 

Two  cups  sour  milk  (or  buttermilk),  2  teaspoonfuls  soda,  y2 
cup  brown  sugar,  y2  cup  molasses,  1  cup  raisins,  pinch  of  salt,  1 
cup  white  flour,  3  cups  graham  flour.  Bake  in  1  pound  coffee  cans. 
Be  sure  that  the  lids  are  on  tight.  This  will  make  two  loaves  of 
bread.  Bake  in  moderate  oven  1 hour. 

Lucile  Wiesinger. 

JOHNNY  CAKE 

One  cup  cornmeal,  1  cup  sour  milk,  1  cup  flour,  2/3  cup  sugar, 
1  egg,  1 tablespoonful  melted  butter,  y2  teaspoonful  baking  soda  and 
a  little  baking  powder. 

Mrs.  E.  Strubel. 

WHOLE  WHEAT  MUFFINS 

One  egg,  2  cups  sour  milk,  2  tablespoonfuls  sugar,  2  tablespoon-
fuls  shortening,  1  teaspoonful  salt,  1  level  teaspoonful  baking  soda, 
and  about  2  cups  Henkel's  whole  wheat  flour.  Bake  in  muffin  tins 
slowly. 
y£ 

DUTCH  COFFEE  CAKE 

Mrs.  E.  Strubel. 

Four  tablespoonfuls  butter,  4  tablespoonfuls  sugar,  1  egg,  1  scant 
cup  milk,  2  cups  flour,  3  teaspoonfuls  baking  powder.  Sprinkle 
top  with  sugar  and  cinnamon  and  bake  20  minutes.  This  makes 
two  cakes. 

Mrs.  W.  Wendt. 

COFFEE  CAKE 

< 

Three-quarters  cup  of.sugar,  1  teaspoonful  lard,  1  teaspoonful 
utter,  1  cup  milk,  little  salt,  2  teaspoonfuls  Royal  baking  powder, 
2  cups  flour.  Spread  the  top  with  melted  butter,  then  sprinkle  with 
sugar  and  cinnamon. 

Mrs.  Koehnlein. 

BRAN  GEMS 

One-half  cup  butter,  y2  cup  brown  sugar,  2  eggs,  y2  cup  milk, 
iy2  cups  flour,  2  cups  Pillsbury  bran,  4  teaspoonfuls  Royal  baking 
powder.  Cream  butter  and  sugar.  Add  eggs  well  beaten,  milk  and 
rest  of  dry  ingredients.  Mix  well  and  bake  in  gem  tins  until  brown. 

GRAHAM  MUFFINS 

Mrs.  H.  W.  Kammer. 

Four  tablespoonfuls  half  lard  and  half  butter, 

ft  cup  sugar,  1 
tablespoonful  molasses,  1  egg,  3  cups  white  flour,  y2 
teaspoonful 
salt,  2  heaping  teaspoonfuls  baking  powder,  y2  teaspoonful  baking 
soda,  1 cup  graham  flour,  enough  milk  to  make  a  soft  batter  (about 
2  cups).  Stir  together  lard,  butter,  sugar  and  molasses,  add  well 
beaten  egg.  Sift  white  flour  once,  then  measure  3  cups,  then  sift  3 
times  with  baking  powder,  salt,  baking  soda,  add  to  above  ingre(cid:173)
dients.  Bake  in  a  moderate  oven. 
Mrs.  J.  T.  Willits. 

re 

JULIUS  KNACK  COAL CO. 

COAL 

OFFICE:  KNACK  BLDG. 

3 3 43  GRATipT 
Melrose  6175 

YARDS: 

Holbrook  and  G.T.  R.  R. 
Adelaide  and  G.T.  R.  R. 

Phones 

Melrose  4360—474 

The  Mack  Ave. 

Pharmacy 

George  F.  Snyder 

Melrose  3450 

Chas. 

Charvat's  Son 

"Say  it  with  Flowers" 

Cor.  Mack  &  Field  Aves. 

Opp.  Eastern  High  School 

Mack  Ave.  &  Sheridan 

Send  for  the  Knox  Gelatine  recipe  book. 

CHRISTMAS  STOLLEN 

One  quart  warm  milk,  1  scant  pound  of  butter,  y2  pound  granu(cid:173)
lated  sugar,  iy2  pounds  raisins,  l/2  pound  currants,  %  pound  blanch(cid:173)
ed  almonds,  chopped,  5  eggs,  grated  rind  of  one  lemon,  2  cakes 
compressed  yeast.  A  little  salt.  Mix  together  warm  milk,  butter, 
sugar,  salt,  grated  lemon  rind,  beaten  eggs  and  the  dissolved  yeast. 
Add  flour  to  handle  dough,  knead  it  well,  let  rise,  knead  in  fruit 
chopped  almonds,  divide  into  loaves,  let  rise  again  and  bake  45  min(cid:173)
utes  to  1  hour. 
Mrs.  E.  Froehlich. 

A P P LE  CAKE 

Slice  cooking  apples  on  greased  pie  pans,  then  make  a  batter  of 
1  cup  sugar,  butter  size  of  an  egg,  2  eggs,  y2  teaspoonful  vanilla,  y2 
cup  milk,  \2/i  cups  flour,  ll/2 
teaspoonfuls  baking  powder.  Drop 
batter  over  apples  and  bake.  Serve  with  sugar  and  cream. 

Mrs.  Zuehlke. 

BAKING  POWDER  COFFEE  CAKE 

One  cup  sugar,  4  teaspoonfuls  butter,  1  egg,  1  cup  milk,  3  cups 
teaspoonful  salt. 

flour,  2  teaspoonfuls  Royal  baking  powder,  % 
Cream,  butter  and  sugar.  Add  eggs  and  milk,  flour  and  baking  pow(cid:173)
der  and  salt.  Bake  in  medium  oven  about  30  to  35  minutes. 

Mrs.  H.  W.  Kammer. 

r 

COFFEE  CAKE 

One  and  one-half  cups  flour,  *4  cup  sugar,  2  teaspoonfuls  baking 
powder,  y2  teaspoonful  salt,  y2  cup  raisins,  y2  cup  shortening,  2 
eggs  beaten  in  a  cup  and  cup  filled  with  milk.  Sift  dry  ingredients 
together,  rub  shortening  in  with  finger  tips,  add  raisins  and  liquid 
and  put  in  a  well  greased  pan.  Sprinkle  top  with  y2  cup  sugar,  a 
little  cinnamon  and  1  teaspoonful  butter  mixed  together.  Bake  in 
a  moderate  oven  about  30  minutes. 

Mrs.  E.  Pokriefka. 

POPOVERS 

One  cup  flour,  1 cup  milk,  1 egg, pinch  salt.  Beat  until  it  bubbles 

and  bake  in  hot  quick  oven. 

Mrs.  E.  R.  Germer. 

EGG  BISCUITS 

One  quart  sifter  of  flour,  4  teaspoonfuls  of  baking  powder,  y2 
teaspoonful  salt,  1  tablespoonful  of  sugar.  Sift  all  together.  Rub 
in  1  heaping  teaspoonful  of  butter  and  1  of  lard.  Beat  egg  and 
fill  cup  with  milk.  Add  more  milk  to  make  soft  dough.  Pat  out 
on  floured  board  and  cut.  Bake  quickly.  Mrs.  N.  Schuknecht. 

BROWN  BREAD 

One-half  cup  sugar,  1  tablespoonful  lard  (heaping),  y2  cup  mo(cid:173)

lasses,  2  cups  sour  milk,  2  cups  white  flour,  2  cups  graham  flour  1 
teaspoonful  soda  in  milk,  y2  teaspoonful  baking  powder  sifted  with 
flour.  Add  raisins  if  you  like.  Bake  in  a  rather  slow  oven. 

Mrs.  Frank  Stankrauff. 

61 

WOOL  B A T T I NG 

W A R R A N T ED 

P U RE  FLEECE  WOOL 

Manufactured  by 

FRANKENMUTH  WOOLEN MILL CO. 

F R A N K E N M U T H,  M I C H. 

This  Wool  Batting will  never Wear Out.  After using 5 to 
10  years,  it  can  be  Renovated  at  our  Mill  at  a  Small 
Expense.  Orders  will  be filled and  sent  out  by  Parcel  Post 
the  same  day  received. 

Give  It  a  Trial 

-

PHONE  MEL.  3885 

"SPRUCE  UP" 

APPEARANCE  IS  95% 

OF  LIFE 

Mack  Garment 
Cleaning  Co. 

DOS.  J.  METTY,  Prop. 

7619  MACK  AVE. 

DETROIT 

WALTER  J. HILLER 

DEALER  IN 

DRY  GOODS  and  MEN'S 

FURNISHINGS 

1840  CONCORD AVE. 

COR.  KERCHEVAL 

DETROIT,  MICH. 

KNOX  GELATINE  comes  in  two  packages—PLAIN  and  ACIDULATED 
(Lemon  Flavor). 

SHREDDED  WHEAT  BISCUIT  FOR  BREAKFAST 

Warm  the  biscuit  in  the  oven  to  restore  crispness—don't  burn— 
pour  hot  milk  over  it,  dipping  the  milk  over  it  until  the  shreds  are 
swollen;  then  pour  a  little  cream  over  the  top  of  the  biscuit.  Or, 
serve  with  cold  milk  or  cream,  according  to  individual  taste. 

SOUR  MILK  BISCUITS 

Mix  2  tablespoonfuls  of  sugar  and  2  tablespoonfuls  of  lard  and 
one  egg,  then  add  1 cup  sour  milk,  mix  thoroughly,  then  add  2  cups 
flour,  y2  teaspoonful  Royal  baking  powder, 
l/2  teaspoonful  salt, 
Mrs.  F.  C.  Veith. 
y2  cup  raisins.  Bake  15 to  20 minutes. 

PARKER-HOUSE  ROLLS 

Scald  1  pint  of  milk,  add  tablespoonful  butter,  teaspoonful  salt. 
Sift  1  quart  flour  with  3  tablespoonfuls  sugar,  add  1  cake  yeast 
dissolved  in  water.  Stir  warm  milk  and  flour  together,  adding  more 
flour  to  make  stiff  dough.  Let  stand  over  night,  in  morning  knead 
dough  thoroughly,  make into  small  rolls, let  stand  in  warm  place  un(cid:173)
til very  light.  Bake  15 minutes  in hot  oven. 

Mrs.  Stahlhuth. 

KUGELHUPF 

One  cup  butter,  1 cup  sugar,  5  eggs,  1  lemon  rind,  1  cup  milk,  1 
teaspoonful  salt,  1  cup  raisins,  shredded  almonds,  4  cups  bread 
flour.  Scald  the  milk,  and  let  it  cool.  Then  make  a  sponge  of  flour 
and  milk,  and  add  yeast  cake,  previously  dissolved  in  a  little  milk. 
Let  stand  until  light.  Then  add  softened  butter,  sugar  and  eggs, 
beat  thoroughly  and  add  raisins.  Butter  two  molds  and  sprinkle 
with  the  shredded  almonds.  Half  fill  the  molds  with  the  mixture  and 
let  them  stand  till  they  are  full.  Bake  fifty  minutes. 

Mrs.  Fleming. 

WAFFLES 

One  pint  buttermilk,  x/i  pint  sweet  milk,  2  eggs  (beat  yolks  and 
whites  separatelv),  large  tablespoonful  melted  butter, 
teaspoonful 
salt,  enough  sifted  flour  to  make  moderately  stiff  batter.  Dissolve 
in  sour  milk  y2  teaspoonful  soda.  Mix  flour  and  milk  until  smooth, 
add  egg  yolks,  melted  butter  and  lastly  the  beaten  whites  of  eggs. 
Teaspoonful  baking  powder  added  to 
flour.  Fill  irons  only  half 
full,  as  they  will  rise  in  irons  to  twice  their  size. 

Mrs.  Stahlhuth. 

61 

quickly

in your kitchen
a large
savings

you save by thrift
into

What
will gro\v
account.
today
Open an account
you. Add to it
regularly.
have money for every need.

at our branch near
You will soon

There is a branch near your home.

RESOURCES OVER ONE HUNDRED MILLION DOLLARS

Member Federal Reserve Bank

Phone Hickory 300

Telephone Main

5248

1llIm. 1J. i.!;nuuert

Prescription
Specialist

Reasonable Prices

2129 Jefferson Ave., East

Opp. Water Works Park

We Deliver Anywhere

ESTABLISHED 1887

J. Adolph Krug

VIOLIN SHOP

Maker, Dealer and Importer

Violins, Bows, Cases, Strings,

Trimmings

Rooms

303..304 Woodward

Bldg.

Cor. Woodward

and Clifford

Entrance al Clifford

Use KNOX GELATINE if you would be sure of results.

PASTRY

to assert

I do not hesitate
That
Some
But

I wish dinner
folks, of course, will

I would like to begin with pie.

began with dessert.

say, 0 fie!

RHUBARB

PIE

One cup chopped rhubarb, 1 cup sugar, 2 tablespoonfuls

butter
Use two whites

size of walnut,

for top.

2 eggs,

less 2 whites.

flour
Bake in one crust~

Mrs. J. N. Ostrander.

PINEAPPLE

PIE

Three-fourths

cup grated

pineapple,

until

sugar

is melted.

gether
eggs, 10 cups milk.
tablespoon
cornstarch,
viously

vVhen hot
wet
baked crust, whipped

Put

add pineapple,
salt.

in milk, pinch
cream on top.

~ cup sugar.
boiler,

in double

sugar
Pour

Heat
to-
2 beaten
and 1
in pre-

Mrs. J. N. Ostrander.

DATE

PIE

One package

water, 0 cup sugar.
serve with 'I\Thipped cream.

dates,

for 2 Pies
Recipe
cut
remove
2.~-j cups
stones,
Thicken with cornstarch,
Boil 5 minutes.

in 3 parts,

Mrs. E. F. Jackson.
A CRUST

CUSTARD

PIE WITHOUT

One pint milk, 3 eggs, beaten, 1 teaspoonful

cup of sugar, nutmeg, 2 tablespoonfuls
paste with the 2 tablespoonfuls
in the remainder
of the milk.
nutmeg,
to the other mixture.

Then

and cornstarch, when this is thoroughly

of

flour.

of flour and a little milk,

beat up the eggs,

Stir

of cornstarch,

:Y4
a smooth
then put
sugar,
beaten add this

Mrs. H. C. VV.

PUlVIPKIN

PIE
One pint
ginger, 0 teaspoonful
teaspoonful
Heat well until
meg, butter
to taste.
can be added.
steams, pour over 3 well beaten eggs, vanilla
pie crust
1\1rs. L. Reindel.

pumpkin, 1 pint hot milk, 1 cup sugar, 1
nut-
it
Fill

strained
cinnamon, 1 teaspoonful
size of a' walnut,
salt

and bake.

PASTE

Two eggs, 1 cup of

PUFF
flour, 1 pound of butter, 2 tablespoonfuls
of water. Mix M of the butter with the flour, eggs and water,
fold, and
roll, spread on the rest of the butter,
roll 5 or 6 times, place on ice roll and form with whatever
shape
is wished for patties ..

fold over and over

Use winter wheat

flour for pastry,

spring wheat

for bread.

lvIrs. E. C. Jackson.

65

Phone Melrose 6875

Residence Lincoln 873

WILLIAM

ECHTERNKAMP

Funeral Director

6308 Gratiot Ave. at Mt. Elliott

Detroit, Mich.

Phone Melrose 5103

EDW. F. STAHL

FRESH,

SALTED and SMOKED

MEATS

. POULTRY,

SAUSAGE, ETC.

Waterloo and Concord

ESTABLISHED 1867

Schmemann & Knorr

Snsu,.ance

48 McGraw Building

Tel. MaiD 3240

Phone Edgewood 12B7

EDWIN A.
HAKENJOS

Dry Good., Notions

and

Furnishings

7602 Kercheval Avenue

Base Plugs

Baldwin Electric

3938 Baldwin Ave.

Wiring and Repairing

Fixtures

CO.

Qu;ck Electr;cal
Trouhle Serv;ee

Melrose 4945.M

The KNOX ACIDULATED package

contains

flavoring and coloring.

PIE (Butterscotch)
butter melted in a pan;

Two tablespoonfuls

it bubbles

cook until

like candy.

sugar,
made of 1 pint milk thickened with 2 tablespoonfuls
starch,
Add this custard
ing and stirring
with meringue made from the whites of. the eggs.

vanilla,
to the boiling butter
into ready

yolks of two eggs, 1 teaspoonful

gradually
until

thick.

Have

Put

add 1 cup brown
ready a custard
flour or corn-
a pinch of salt.
and sugar, beat-
shell, cover

bake

1\1r.s. W. J. Hiller.

GREEN TOlVIATO :MINCE :MEAT

Chop tomatoes,

and the juice

One peck green tomatoes.
taken

from them is measured,

Then heat

and
slightly.

of cold water
the last
off and add 5 pounds

poured
time bring it
sugar,
brown

put on them.

is
water
and the same
amount
done a third time, but
water
tablespoonfuls
tablespoonful
apples
thick.

to this. When

salt, 1 cup butter,
cloves

and 1 nutmeg.

2 tablespoonfuls
You may

cold add one cup of vinegar.

same' portion
This

on again.

to a boil.
2 pounds

This

that
of cold
is then strained
is
Strain the
2
raisins,
cinnamon,
1
add 0 peck
Boil until

1\1rs. H: C. Wiesinger.

One pound

prunes,

boiled,

and stoned.

Put

same

in baked pie crust and cover with whipped

cream.

Ruth Kellner.

PRUNE

PIE
sweetened

LElVION ~1ERINGUE

PIE

One and one-half ~ups milk, 1 cup sugar, 3 tablespoonfuls

juice of 2 lemons,

shell.

and cornstarch

2 eggs,
of salt, 1 pastry

starch,
grains
the sugar
yolks with 2 tablespoonfuls
thickened mixture.
and beat
pour
2 egg whites
oven.

into pastry

thoroughly.

and 7:l cup sugar.

When

thoroughly mixed.

of

grated

rind of 1 lemon,

corn-
few
Scald the milk and thicken with
the egg
Combine
and stir
into the
from fire, add salt
cold add the lemon juice and rind,
the
In a slow

the hot milk,
remove

Brown for 10 mmutes

shell and heap with a mering?e ma~e of

Cook 10 minutes,

F. Auch.

PUMPKIN

PIE WITHOUT

Mrs. Ernest
EGGS

One pint

spoonful
~ teaspoonful

stewed pumpkin,

ginger, 0 teaspoonful
little salt.

cloves,

1 pint milk, % cup sugar, ~ tea-
nutmeg,

cinnamon, 0 teaspoon
Mrs. W. M.

(Reindel) Weiss.

After your

APPLE
crust
of canned pineapple
and bake.

PIE WITH

PINEAPPLE
is filled with sliced apples,
over them, add 1 cup sugar,

put a t~in layer
cover WIth crust

Mrs. L. Reindel.

67

KNOX GELATINE makes Desserts, Salads, Candies, Puddings,

lees, etc.

MOCK CHERRY
One cup cranberries, 0 cup raisins,
1 tablespoonful

add 1 cup sugar,

water,
vanilla.

PIE'
boil 10 minutes

in 1 cup

flour and 1 teaspoonful

Mrs. E. Strubel.

cup of rhubarb
a little flour.

One
nutmeg,
Fill plate and bake. When done beat
2 teaspoonfuls

some
together.
the white of one egg with
sugar, put on top and brown in oven.

of powdered

RHUBARB
to 10 cups of sugar. Two
Stew or scald rhubarb.

:Mix all

eggs,

PIE

Mrs. H. F. Norden.

PUMPKIN

One and one-half

PIE
scalded milk, 0 cup sugar, 0 teaspoonful
cinnamon,
in the order
slightly,
plate with pastry,
until mixture

cups
34 teaspoonful

put on a rim, and pour

then add ingredients

is firm and pastry well browned.

(if desired),

and strained

stewed

ginger

pumpkin,

1 cup
salt, 34 teaspoonful
egg
given.
a pie
Bake

Line
in the mixture.

1 egg.

Beat

:Mrs. F. J. Riley.

CRANBERRY

PIE

One cup cranberries,

chopped
1 tablespoonful

fine, 1 cup raisins,
cornstarch mixed with

chopped,

1
sugar.

scant
Put

cup sugar,
together with 0 cup hot water.

all

Bake

in 2 crusts.

Mrs. W. M.

(Reindel)

\iVeiss.

LEMON PIE

One cup sugar,

1 pint water,

cornstarch,

tablespoonfuls
(cold). When cool add yolks of 2 eggs
of 1 lemon.
top.

in baked pie crust

dissolved

Put

,then add 2
let come to a boil
of
the water
juice and rind
for

in a little
(beaten),

and beat whites

of eggs
:Mrs. E. Strubel.

RAISIN

PIE

One cup raisins, 1 cup sugar, 1 tablespoonful

size
vinegar, 10 cups boiling water, pinch

flour, butter,

of walnut, 1t~blespoonful
of salt. Bake In double

crust.

Mrs. A. Garrod.

DESSERTS

DESSERT

(Called Egg on Toast)

Slice Sunshine

with piece of apricot
tive.

cake ~ in thick.
It

in center.

Cover with whipped
is most delicious

cream,
and attrac-

Mrs. Hempel.

68

Use KNOX GELATINE if you would be sure of results.

PINEAPPLE

SHORTCAKE

Place in a m!xing bowl one egg, % cup sugar,
salt, 1 cup water, 0 teaspoonful

fuls of shortemng.
teaspoonful
Beat
floured deep layer cake pan and bake in a moderate
minutes.
pineapple
with whipped

six tablespoon-
Cream well and then' add 2 cups of flour, 0
powder.
and
oven for 35
and cover

and then turn into a well greased

to mix thoroughly

Cool and split;

fill with grated

Mrs. L. Potter.

cream ..

baking

CHOCOLATE
in saucepan,

ECLAIRS

Put 1 cup water

heat and add 4 tablespoonfuls
and 2 teaspoonfuls

salt

Sift 1 cup flour, ~ teaspoonful
Stir
over

lard.
sugar.
rapidly
Remove
fire and break in 4 eggs, one at a time, beating well after
egg.
and bake

this all at once into boiling water
fire until

and lard, and mix
from
each
about
like eclairs,
not open oven first 10 to 15

Put on greased
in moderate

it gets nice and smooth.

pans,
oven. Do

o hour

shape

Fill with custard

and frost with

c'hocolate

shape round and fill with. whipped

frosting.
cream and

minutes.
For cream puffs,
dust with powdered

sugar.

:Mrs. M. G. Marquardt.

CREAM PUFFS

Beat whites

of 2 eggs until very stiff, add 1 cup sugar, beat
well
and bake on waxed paper
oven.
When done fill with chopped pineapple

in very moderate
and whipped

together

cream.

Mrs. W. Wendt.

One-half

SPECIAL

DESSERT

BOULEVARD
pound English walnuts,
30 tablespoonfuls
crumbs,
1 te~spoonful Royal ba.king powder,
eggs
mixed with cracker crumbs. MIX dates and nuts WIth sugar, add
then add eggs. Bake in a slow oven 0 hour.
cracker
Cut
cream in
sherbet

in squares' when cold and serve with whipped

~ pound dates,
1 cup granulated

This will serve 8 people.

separately),

fine),
3

glasses.

crumbs

(beaten

cracker

sugar,

(cut

Mrs. Otto Misch.

Two
beaten

tablespoonfuls
egg. Mix together,

HARD SAUCE.
butter,

1 cup po~vdered.

sugar,

1 well

then add ~ plOt whIpped

cream.
Mrs. Himelhoch.

SAUCE

One cup sugar. ~ cup butter, mix well. One tablespoonful

enouo'h to fill medium bowl and let come to a

add water

flour
boil.' Add 1 tablespo;nful

brandy

or vanilla.

Mrs. W. Russell.

One cup water, 0 cup butter,
salt.

and a little

another,

after

CREAM PUFFS

1 cup flour, 4 eggs, beaten one

Ruth Kellner.

69

The Hemmeter Cigar Co.

Manufacturers

DETROIT

BAY CITY

MONROE

'4ulhu~$. ~lot'izJCr

MILLINERY

7435 KERCHEVAL AVE.

AT TOWNSEND

EDGEWOOD

1901

Dry Goods

Notions

CHARLES BANKARD

Ladies', Gents', Children's

Furnishings

PHONES

Melrose 919

Melrose 3252

PAUL TAUBE & SONS
Fresh7 Salt and Smoked

MEATS

Home Made Sou.ages

We Dress Our Own Poultry
3933 CHENE STREET

We Deliver

Choice Meats and Poultry

SCHATZBERG

F. G.

Quality Meat Market

10521 Mack Avenue

10507 Mack Ave. Hickory

4210

70

Simply add water and sugar

to the KNOX ACIDULATED package.

CHARLOTTE
granulated
2 squares

Knox's
cream,

hot water, 1 cup powdered

vanilla.

cream. Melt

Soak gelatine
chocolate,

boiling water,

stirring

CHOCOLATE

tablespoonful
.7:3 cup scalded

One
water,
3 tablespoonfuls
cream~ 1 teaspoonful
solve
and 3 tablespoonfuls
gelatine
Pour
frigerator

III scalded

and stir until
sponge

for several

this over

cool,

cake or

then add whipped
lady fingers

Place
slice and serve with whipped

hours,

,

(Dessert)

)4: cup

gelatine,
unsweetened

in cold water,
add 0 cup sugar

cold
chocolate,
sugar, 1 pt. whipped
dis-
to it
add to
cream and vanilla.
in re-
(10).
cream.

creamy,

until

:Mrs. Himelhoch.

DATE

PUDDING

Two eggs, 1 cup sugar,

elates, 0 cup milk, 0 cup flour
powder.
Serve with whipped

(scant),
in shallow pan in moderate

cream.

Bake

1 cup chopped walnuts,

1 cup chopped
1 teaspoonful
baking
oven for 30 minutes.

Mrs. Himelhoch.

CAKE
cake crumbs
point

Two cups

stale

20 cups milk to boiling
yolks
Beat
Let
come
in baking
utes,
Put back into oven until brown,

of 3 or 4 eggs
point,
add vanilla.

to boiling
dish,

PUDDING
are placed in buttered
and add 0 cup grated

adding
remove
Bake

~
cup sugar,
from fire, pour
in moderate

dish. Heat
chocolate.
add to milk.
over
crumbs
oven for 30 min-
jam and meringue.

serve with whipped

cream,

1\1rs. Himelhoch.

then take out and spread with raspberry

Two

cups

molasses,
2 tablespoonfuls

BREAD

rolled

bread

CRUl\1B
crumbs,

1 egg, 1 cup raisins,

PUDDING

sugar,

1 cup peel, 1 cup walnuts.

1 cup

cold water,
1 cnp flour, 1 teaspoonful

]

cup
soda,
Steam 2 hours.

1\11's. G. Redmond.

Cream 0 pound

of

six

yolks
ground,
Eighteen
and above mixture.
whipped

yanilla,
Lady

Put
cream and serve.

WHITE
butter

ICE BOX CAKE
and 0 pound
eggs, 0 pound
almonds,
salt
and

of

4X sugar.
blanched,
b~aten whites
with

browned
of
six

Add beaten
and
eggs.
pound maCarOO!1S,
Cover wIth

alternated
in ice box for 36 hours.

~

pinch
Fingers

This will

serve 10 people.

1\Irs. H. Shumacher.

One-half

cup minute

of hot water,
]5 minutes,
whipped

cream.

pinch
remove

MOCK IVIAPLE TAPIOCA

tapioca,

1 cup dark brO\:n

sugar,
and va11111a.. Cook III double

of salt

from fire

and

let

It harden,

3 c1!Ps
bOI~er
serve wIth

1\1rs. J. Brunke.

71

Compliments

of

Detroit Metallic Casket Co.

GENERAL JOBBING

PAINTING

INTERIOR WOOD TRIM

Members of Builders and Traders Exchange

Ifc ll[@lfffil~~~~n

«:@c

Carpenter Contractors

Office 2929 Maxwell Avenue

Phone Lincoln 828

Detroit, Nlich.

72

For Dainty, Delicious Desserts use KNOX GELATINE.

SHREDDED

WHEAT

BISCUITS

vVITH STRAWBERRIES

Prepare

berries

as for ordinary

serving.

before
using.
form basket.
or milk.
blue
served,
way.

berries,

Cut or crush
Fill
Sweeten

the cavity with
to taste.

oblong

Peaches,

cavity

berries

pineapple,

bananas,

blackberries,
fruit,

and other

can be served with Shredded Wheat Biscuit

\¥ arm biscuit

in top of biscuit

in oven
to
and serve with cream
raspberries.

.

fresh

or pre-
in the same

vVHIP

PRUNE
prunes, 0 pound
or ste~m. When
of 5 eggs very stiff.

raisins.
cool put

Stew into as little water
through
a food chopper.
of powdered

Six teaspoonfuls

vanilla.
hot water.

:Mix well and set dish in
in slow oven for

Bake

One pound

as possible
Beat whites
sugar
another
35 minutes.

or more, 1 teaspoonful
one co.ntaining

large

SAUCE

One cup sugar. Melt

brown.
slowly

light
Cool

until
milk.
fuls cornstarch
salt
and one

sugar
vVhen all
until
carmel

in frying
is melted,
is dissolved.

pan,
pour

stirring

constantly

in 1 pint

of hot

\¥et 2 tablespoon-

in a little

teaspoonful

cold milk.
butter.

Add to mixture,

pinch

of

Cook until

thick.

1tIrs. A. E.

SUET

PUDDING
chopped

soda, 1 egg,

One

cups

suet,

and one-half
;4 teaspoonful
salt.

cup sour milk, 1 teaspoonful
mon,
figs,
steamer.

Steam 3 hours.
This will keep for weeks.

cloves; 3 cups

\¥ater must

fine, 1 cup molasses, 1
.0 teaspoonful

flour, 1 cup raisins,

nuts

not

stop boiling

lVIrs. Frank

Stankrauff.

cinna-
and
under

PUDDING
cups brown

One

and one-half

tablespoonful
of boiling water,
just
or

a minute

flour, mixed well with

2 teaspoonfuls
two.

SAUCE
sugar, 0 cup butter,
About
vanilla
flavoring.

sugar.
or other
l\1Irs. Frank

the

Stankrauff.

heaping
2 cups
Boil

Three

eggs,

~

dates,
cup nut meats.

3 teaspoonfuls

Bake

DATE
cup sugar,
baking
in square

PUDDING
6 tablespoonfuls
powder ~ 1.tablespoonful

flour, 10 cups
1

butter,

flat

tIn In moderate

oven.

lVIrs. E. R. Germer.

TAPIOCA

APPLE
add 0 teaspoonful
arrange
(~
all):

cup for

tapioca

and bake

Cook 0 cup of Pearl

transparent,
Core and pare 8 apples;
with
Pour
tender.
from oven.

sugar
over

tapioca

Dot

over one tablespoonful
Serve hot or cold with

in 4 cups

boiling water

until
~alt and gra~ed ri.nd of 1 le~<?n.
dIsh,
In deep bakIng
fill ca~rI~les
of ~emon JUIce.
and a few drops
are

In a moderate

oven untIl
before

of butter

apples
removing

sweet

cream ..

1\1[rs. F. C. VeIth.

73

Pink Coloring

for fancy desserts

in each package

of KNOX GELATINE.

TAPIOCA

PUDDING

One-half

pinch of salt.

sugar,
add sugar
Serve warm with cream.

cup Minute

tapioca, 2 cups cold water, 2 cups brown
then
Soak tapioca
thick.

in the water 0 hour,
it becomes

and salt. Bake or boil slowly, until

Mrs. J. N. Ostrander.

RICE DELIGHT

rice, 0 cup sugar, 1 cup shredded

One cup boiled'

o pint of whipping

sugar,
gether. Whip cream and beat pineapple,
cold.

cream.

Put

pineapple
rice into cream.

pineapple,
and rice to-
Serve
Mrs. H. C. VV.

CHERRY PUDDING
butter, 10 cups

add ~ cup milk, 0 teaspoonful

Two eggs beaten lightly,

melted

powder,

1 tablespoonful
fuls baking
spread
cherries
in quick oven about 25 minutes.
Peaches
before baking.

in greased
on top, sprinkle

2 tablespoonfuls
oblong

pan.

sugar.

flour, 2 level

salt,
teaspoon-
thoroughly,
pitted
sour
over and bake
Serve with cream or hard sauce.
dot with butter

Beat
2 pounds

Put

:NIrs. G. J. Reindel.

or apples can be used same as cherries,

little sugar and cinnamon

Cook one quart of milk,

o cup of sugar

in double boiler

thicken with 2 egg yolks;

MAPOLINE

TAPIOCA
two tablespoonfuls

for 15 minutes,
remove

of :Minute tapioca;
frequent-
from fir~ and add 1 tea-
to egg

and add pudding

stirring

add 1 cup of sugar,

one egg

Mrs. H. E. Stendell.

ly,
spoonful
whites.

of Mapoline.
Serve with apple

Beat egg whites,

snow.
one apple;

Apple Snow-Grate

white;

beat until

stiff.
MAPLE

CREAM Ivl0USSE

One cup maple syrup, 4 yolks of eggs, 1 pint cream.

yolks of eggs
boiler, when
and let stand for five hours.

Stir
into syrup and cook for fifteen minutes
cool add the cream whipped.
Mrs. J. W. Bischoff.

beaten
double
freezer

Pack

the
in
in a

SUET PUDDING

One cup beef suet, 1 cup raisins or dates, 1 cup sweet milk, 1
soda in hot water, 1 teaspoonful
Steam 10 hours.
Mrs. J. W. Bischoff.

cup molasses,
of salt.
Flour
Serve with butter

2 teaspoonfuls
to make batter

rather

thick.

sauce or lemon.
DATE WALNUT

PUDDING

Two eggs, 0 cup sugar,

1 teaspoonful
chopped walnuts.
30 minutes

~ cup milk, 2 tablespoonfuls

flour,
Royal baking powder, 1 cup chopped dates, 0 cup
20 or
in a slow oven.

baking
Try with straw.

in a buttered

dish about

Bake

Boil
butter.

together,

1 cup sugar, 2 cups water

Thicken with a tablespoonful

SAUCE FOR PUDDING

of cornstarch.

and 1 tablespoonful
Mrs. W. J. Hiller.

74

Try KNOX ACIDULA TED GELATINE with the Lemon Flavor enclosed.

CARROT
gra.t~d,

PUDDING

One

cup carrots,

chopped,

suet,
suga~, 10 cups
~llsplce,
in hot water.

1 teaspoonful

1 cup raw potatoes,

1 cup raISInS, 1 cup currants,

flour,

1 teaspoonful
cloves,
1 level
Steam 3 hours.
BREAD

PUDDING

cinnamon,
teaspoonful

grated,
1 cup dark

1 cup
brown
1 teaspoonful
soda dissolved

:Mrs. Walter Russell.

crumbs

of bread

of 4 eggs,

into 1 quart

Soak 2 teacups

and yolks
Beat

setting whites
the yolks with 0 cup of sugar
rInd of a lemon. At
Put

of milk 1 hour.
in cool
and add
the end of the hour mix this with
dish
and
in a greased
pudding
add very quickly
top

of eggs
and juice of lemon and spread

oven for 1 hour 15 minutes.
froth,

Separate
the white
place until ~eeded.
the grated
bread.
~ake in a moderate
IS done, beat
the whites
and lightly, 0 cup sugar
of pudding.

to oven and brown

and milk.

delicately.

to a stiff

pudding

crumbs

Return

Before

over

Mrs. R. C. Wiesinger.

PUDDING

CORN STARCH
to a stiff

froth.

Dissolve

level half

boiler. When
dissolved,

the pudding.
salt

Stir
in the remainder

of 3 eggs
2 tablespoon-
in a little cold milk saved from pint of milk which
full of
this
corn
for a few minutes
Now add the
until
these
in a mold which
you
of eggs; 0
of yolks
pudding.

of eggs and stir a few moments
Flavor with vanilla

it comes
and stir constantly

and pour
a custard
Serve

cold water. Make

Put
in the

a perfectly

to a boil,

the pint.

of milk.

smooth

custard

1 pint

teacup

longer

paste.

with

stir

of

used for
and pinch of

previously
it will become

double

Beat whites
fuls corn starch
is quantity
sugar
into
starch
when
beaten whites
are cooked.
have wet with
cup
and
Very

sugar
good.

l\frs. H. C. vViesinger.

"\\TRIP
juice, ~ cup of sugar,
pulp, 2 tablespoonfuls
gelatine
Soften
Add prune
juice
pulp and lemon
Set aside
to cool.

foamy.
:Mrs. H. C. Wiesinger.

gelatine.
Knox's
in boiling water.
and orange

PRUNE

AND ORANGE
1 cup of prune
y; cup orange

One cup of boiling water,
prunes,

juice,

~ cup of chopped
lemon
in a little
and sugar.
juice.
Serve with whipped

cold water,

vVhen it starts

2 tablespoonfuls
dissolve

\i\Then cool add prunes

to jell, beat until
cream.
FRUIT

SHERBET

One-half

envelope Knox

Sparkling

Gelatine

(scant measure).

rich milk, 1 lemo~ .. Grate

1 orange.

3 cups
and lemon.

the

cups

sugar.

sugar,

10
outside of both orange
to this
for
Stir
fruit
makes

a large

and

five minutes.
into the rest of the milk. When
juice

and dissolve

sugar,

and

by standing

it begins
of any kind

fruit
five persons.

allowance

for

Soak the gelatine

Squeeze out
in part

the
the JUlce and add
of a cup of milk
in pan of hot water.
add the
This

to freeze
if desired.

75

WILLIA~U A. HAHN

Real Estate Investments-Land Contracts

1709.10 First National Bonk

Main 1305

i

I
II
!

I

Keils

HARDWARE and PAINT COMPANY

Quality-SeT~ice

7617 Mack Ave.

Melrose 2812

Alphonse D. P08selius

C. G. Cordes

A.

Posselius & John W. Betzing

Co.

Manufacturers of and Dealers in

Furniture, Rugs and Carpets

Specialty made of Lace Curtains, Draperies, Oil Cloths, Linoleums, etc.

Furniture Upholstered and all Kinds of Repairing Done to Order.

Stores, 1424.1430 Gratiot Ave.

Phone M. 2950

Factory, 1426.1430 Antietam St.

76

KNOX GELATINE makes dainty desserts

for dainty people.

One cup sugar,

DATE

PUDDING

1 cup dates, 1 cup graham flour, 0 cup English
then add
Serve with

and dates
and add nuts

up first,
last.

sugar

Boil

1. quart water.

BOll up for a few moments

walnuts,
flour.
whipped

cream.

:Mrs. H. C. Wiesinger.

CHOCOLATE

PLUM PUDDING

10

vanilla,

Gelatine,

Sparkling

1 cup seeded

envelope Knox

~ cup cold water,

squares
in cold water

One
cup sugar, 0 teaspoonful
o cup currants,
dates or
figs,
Soak gelatine
boiler, add melted chocolate, and when scalding point
sugar,
mixture
into mold,
dish and garnish with holly.
and flavored with vanilla.

1
raisins, 0 cup
if desired, ~ cup sliced citron or nuts, as preferred,
pinch
salt.
in double
is reached add
from fire, and when
Turn
to serving
sweetened,

and chill. Remove
Serve with whipped cream,

first dipped in cold water,

salt, and soaked gelatine,

1 pint milk,
Put milk

chocolate,
five minutes.

to thicken add vanilla,

and nut meats.

and remove

begins

fruit

One-half

o cup sugar,

envelope Knox Sparkling Gelatine,

1 cup cooked

pineapple

and strawberries,

NUT

FRAPPE

in the cold water

cream, ~ cup milk, white of one egg, 1 cup chopped
gelatine
Add
dissolved
beaten white
berries
chopped

been
ice cold in sherbet

sugar
add the pineapple

to cream, milk

of egg. When

cold,
chopped

and dissolve

5 minutes

in small

gelatine

glasses.

and

have
Serve

which
nuts.
LElVION SPONGE

OR SNO\¥

PUDDING

One-half

envelope Knox Sparkling Gelatine,

nuts.

~ cup cold water,
1 cup
Soak
over hot water.
and
in
and straw-
the

pieces,

also

stir

gelatine
add sugar,

~ cup sugar,

in cold water

34 cup lemon
lemon juice and grated
stir mixture,

5 minutes,

occasionally
spoon or whisk

until

frothy;

stiff, and continue

Pile by spoonfuls

beating

until

on glass dish.

A vary attractive

dish may be prepared

juice, whites
dissolve

~ cup cold water,
of
in
rind of 1 lemon,
quite
and when
of
stiff enough
to hold
Chill and serve with
by color-

add whites

Soak

eggs.

1 cup boiling water,
two
boiling water,
strain,
and set aside;
thick, beat with wire
eggs beaten
its shape.
boiled custard.
ing half

the mixture

red.

SPONGE

!\1APLE
Gelatine, 10 cups
Sparkling
sugar, 0 cup hot water, whites
bring
g:adually

Soak gelatine

in saucepan.

syrup

Pour

and hot water
ten minutes.

in cold water

nut meats.

Cool, and when
and nut meats.

nearly
Turn

~et. add whItes
first
111to mold,
Serve with
custard made
of salt, milk and flavoring.

of yolks

cold water,
of 2 eggs,
5 min-
to boiling
on soaked
o~ eggs .beaten
clIpped 111 cold
of eggs,

One

envelope Knox
or maple

Put
sugar
and let boil

2 cups brown
1 cup chopped
utes.
point
gelatine.
until
water,
sugar,

stiff,

and chill.
a few grains

77

Healthlul
Reliable
Economical

78

KNOX ACIDULATED GELATINE saves
squeezing lemons.

the cost,

time and bother

of

CAKES

If you

Among
We submit,

haven't
the
for your

found what
cakes
printed

careful

you wanted,
before,
perusual,

Some very unusual

ones,-more.

DATE CAKE

One

cup sugar, 1 tablespoonful

teaspoonful

egg, 1package dates cut
]
cups
hour.

soda has been dissolved.

flour, 0 cup English walnuts.

in half.

lard, 1 tablespoonful

Pour oyer 1 cup hot water

butter, 1
in which

One

and three-quarters

Bake

slowly

for about

~~

One cup sugar

of one egg.
over

slice of cake.

CREAM SAUCE FOR DATE CAKE
(powdered),

tablespoonfuls
lVIix and add to this 0 pint of whipped

2 leyel

yolk
butter,
cream. Pour

~Irs. H. C.

\hI.

NIARSH~lALLOvV

CAKE

One and one-half

cups of sugar, 1 cup rich sour

spoonful
beaten.
run together,

soda, 1 teaspoonful
Bake in layers.

place one layer above

the other

yanilla,

2 cups of

Take from tin and place split marshmallows

cream, 1 tea-
flour, 2 eggs well

and serve warm.
1VIrs. E. C. Jackson.

TUTTIFRUTTICAKE

thickly with quince

1YIake the same as marshmallow,

Spread
first
:~ cup
chopped nuts, 0 cup grated cocoanut mixed with two tablespoonfuls
top with boiling icing.
sugar,
1\:Irs. E. C. Jack~on.
Delicious.

fill with the following:
raisins,

and the white of 1 beaten egg. Cover

t.hen 1 cup ground

jelly,

FRUIT

CAKE

(FINE.

FOR vVEDDING

CAKE)

Two cups light brown sugar, 1 cup shortening
teaspoonful

cloves, 2 teaspoonfuls

(butter

cinnamon, 1 .teaspoonful

.and lard),
car-
Cream all
add 4 eggs,
soda, 4 cups flour, 1pound raisins,
orange

and lemon peel,

together,

rind of 1

;~ teaspoonful

~
damon,
nutmeg.
o pound citron
1cup sour milk with 1teaspoonful
peel, ~ pound
lemon, 0 cup walnut meats.
aschino cherries,
added.

Bake in moderate

~ pound each of pineapple,

oven 1hour. Mar-
figs and dates can be

lYIrs. L. Reindel.

CAKE
Two cups sifted flour, 1 cup sugar, 2 teaspoonfuls

BACKvV ARD LAYER

al baking powder. Sift all
Then beat
flour and sugar.
butter.
Beat all
together.

Roy-
two eggs and add to
together,
in 1 cup milk and 12 teaspoonfuls melted

then beat

(heaping)

:Mrs.

\hI. J. Hiller.

79

Albert D. Buehler

Funeral Director

Telephone Lincoln 642

Office and Chapel

8943 Gratiot Avenue

When finishing your new home,
or redecorating the old, we suggest

It makes a cheery and sanitary

room, which is easily

kept clean.

MADE IN DETROIT BY

liERRY BROTHERE'
Makers J

arnishes and Paint Specialties

Worlds

Largest

80

See that

the name K-N.O-X is on each package of gelatine you buy.

SPONGE CAKE

Three

l~oyal b'aking powder,

eggs, 0 cup warm water, 10 cups sugar, 1~ cups flour,
juice and rind of ~ lemon
in 0 cup flour. Add last. Beat
beat
iemon
If in layer

10 teaspoonfuls
pinch of salt.
eggs 2 minutes,
two minutes,
and salt, beat one minute.
use whipped cream filling.

Balance of
in layer or loaf.

then water, beat one minute.

and beat 5 minutes.

:Mix baking powder

in flour
flour,

Bake either

add sugar

Put

lVIrs. Row

SPONGE CAKE

then add 1 cup sifted flour and beat another minute.

Take 3 eggs and beat 1 minute,

utes,
cup water, pinch of salt, another
teaspoonfuls
ing. Bake in moderate

baking powder,
oven.

add 10 cups

sugar, beat 5 min-
Add ~
cup of sifted flour mixed with 2
flavor-

lemon or vanilla

1 teaspoonful

Mrs. H. F. Norden.

SPONGE CAKE

Sift 1 cup flour, 0 teaspoonful

Cream together 1 cup sugar and 4 egg yolks. Add 3 tablespoonfuls
salt, 10 teaspoonful
then add to
times,
fold in whites of 4 eggs beaten stiff and van-

warm water.
cornstarch,
above mixture.
illa: Can be baked in two layers or

round sponge cake tin.

1 teaspoonful

powder

baking

three

Last

Mrs .. F. R. Burdick.

SPONGE CAKE

Beat

beating.

light, add gradually

the yolks of 3 eggs until
1 cup of sugar
sifted with 1 teaspoonful
78 teaspoonful
hot water,
then fold in the stiffly beaten whites of 3 eggs
in a moderate
lernon juice.

Add 1 cup flour

Bake 20 minutes

2 tablespoonfuls

salt,

powder,

and continue
baking
beating meanwhile,
and 1 tablespoonful
oven.

11rs. F. C. Veith.

SPONGE CAKE

Six eggs beaten

separately,

tablespoonfuls
powder,
all fold in whites of eggs. Bake 1 hour,

cold water, 11:4 cups of

2 teaspoonfuls

corn starch,

add 10 cups of

sugar

to yolks,

flour, 2 teaspoonfuls
little salt and flavoring,

6
baking
last of

slow fire.

NIrs. J. Brunke.

Two-thirds

QUICK SPONGE CREAM CAKE
cug granulated

sugar, 2 eggs, 5 tablespoonfuls

water, 1 cup sifted flour, with 2 level
and a pinch of salt.
Lemon or vanilla
to a cream, add water,
whipped cream.

then other

teaspoonfuls

flavor.

ingredients

boiling
of baking powder
Beat eggs and sugar
Serve with

and bake.

Mrs. N. Schuknecht.

81

Knox Acidulated Gelatine-no bother-no

trouble-no

squeezing lemons.

SUNSHINE

CAKE

1 cup flour, % teaspoonful

Six eggs, 1 cup sugar,

tar, pinch of salt, 1 teaspoonful
7 times. Beat whites
add cream of
tartar,
beaten,
minutes

fold in flour and last vanilla.
in ungreased

after
add sugar,

adding

tin.

vanilla,

pinch of

then beat well,

sift sugar 4 times,

cream of
sift

tar-
flour
salt, when half beaten
then add yolks well
oven 55

in moderate

Bake

Mrs. A. E. Hempel.

BLITZ- TORTE
Cream ~ cup butter with ~ cup sugar,

add 4 egg yolks

(beaten),

Put

vanilla.

into two tins.

5 tablespoonfuls milk, 1 cup flour, 1 teaspoonful
1 teaspoonful
very stiff and dry, add % cup sugar,
d6ugh.
Put
about
Boil 1 cup milk with 0 cup sugar,
(dissolved
move

and
Beat 4 egg whites until
beat again and put on top of
it and bake
layers:
corns'tarch
in 1 beaten egg. Re-
no frosting.

pound chopped blanched almonds over
in slow oven.

from fire and add vanilla.

and a piece of butter,

add 1 tablespoonful

baking powder

this custard

30 minutes

Requires

in milk)

between

Strew?i

stir

:Mrs. M. G. Marquardt.

BRaD TORTE
cloves, 0

Cream 2 cups

34 teaspoonful

sugar with 1 small cup butter,
teaspoonful

cinnamon,
lemon rind, 4 egg yolks, 2 squares
bitter
milk, 1 cup bread crumbs, mix this all. After
add 2 cups and .% pound chopped almonds
2 teaspoonfuls
baking powder,
of 4 eggs. Bake % to 1 hour.

add 2 teaspoonfuls
1 grated
1 'cup
flour has been sifted
(other nuts can be used),
stir well and fold in the beaten whites

Frost with chocolate

chocolate

(melted),

frosting.

nutmeg,

ALMOND

TORTE

One and a quarter

cups sugar, 8 eggs,

through

pinch of salt.

almonds,
yolks of eggs and rind of
put
almonds
45 minutes
Do not grease.

to 1 hour

gradually

an almond grinder.

Do not blanch almonds.

lemon until creamy.

Beat whites of eggs stiff,

and whites of eggs, but do not beat.

in a moderate

oven.

Mrs. L. Reindel.

Beat

sugar

rind of 1 lemon, 0 pound
and
Almonds must be
then add
Bake from
food tin.

in angel

Put

Iv1rs. H. C. Wiesinger.

(VERY GOOD)

TORTE
tablespoonfuls
and sifted bread crumbs,
.% teaspoonful

of sugar, 7 rounding
7 rounding
of cinnamon

of
of finely ground walnuts,

Beat yolks of eggs and sugar until very light,

WALNUT
Seven eggs, 7 rounding
fine ground

spoonfuls
spoonfuls
cloves.
nuts
beaten whites of eggs.
medium sized

spices.

Then

and

alternately
crumbs
Bake in slow oven until done.

add bread

loaf, or a two layer

cake.

table-
table-
and
then add wal-
and
stiffly
This makes

Mrs. Fleming.

82

Where recipes call for Gelatine use Knox Gelatine.

Six yolks of. eggs

DATE TORTE
.0 pound cut walnuts,

(beaten

light),

pound cut dates,
with 1 teaspoonful
fold in froth of 6 eggs. Bake in two layers
erate oven. Whipped

baking powder,

cream on top.

1 cup of powdered

sugar, %
1 cup bread crumbs mixed
At
last
in mod-

vanilla.
for 30 minutes

1 teaspoonful

Edith Kreinheder.

NUT TART

1 level

cinnamon,

of powdered

a food-chopper.

1 level cup sugar,

Two level cups of chopped English walnuts, one-half pound toasted
teaspoon-

Beat yolks of eggs and sugar
add coffee-cake mixed with baking powder

teaspoonful
cloves, whipped cream, marshmallow
or put

4 eggs, separated,
1 level
of powdered
Chop and roll nuts and roll coffee-cake,

coffee-cake;
ful of baking powder,
level
teaspoonful
or boiled icing.
through
ten minutes,
now add nut meats
. fully and divide
tart
be permitted
icing, or whipped cream sweetened
may be used between layers and on top.
persons.

it
together
for
and 3pices,
stiffly beaten. Mix care-
nut
layer-cake
oven and it should not
to bake too long. When tart has cooled, either a boiled
extract
for six to eight

Sufficient
:Mrs. O. C. Kreinheder.

and flavored with vanilla

to bake in a moderate

into two well-greased

takes ten minutes

and whites

of eggs

This

tins.

1

CUSTARD

CAKE
(scant),

baking

One-half

cup sugar, 0 cup butter
Beat whites
and spread

spoonfuls milk, 1 cup flour, 1 teaspoonful
Royal
cup of granulated
and
about
This makes

20 or 30 minutes.
a two layer

almond,
custard

Put
cake.

shredded

powder.

sprinkle

sugar

with

of 4 eggs,
over

4 egg yolks, 4 table-
1 teaspoonful
vanilla,
add 1 scant
the dough, when in tins,
in slow oven
layers.

then
filling betwen

bake

then

the

Mrs. Fleming.

ANGEL
(about
1 teaspoonful

FOOD
8 or 9) with 0 teaspoonful
cream of

tartar

Add

frothy.

Fold sugar,

sifted several

in the center.

into egg whites.

Beat 1 cup egg whites

until
stiff, but not dry. Have ready 1 cup sugar
1 cup pastry flour sifted 4 times.
ful vanilla
tube
of hot water
minutes
tirely or open oven door wide
oven.
brown. Allow 40. minutes
to remain in oven until
oven,

salt
and beat until
times and
flour and 1 teaspoon-
pan with a
Set a pan
the first 25
turn the gas off en-
This will cool any
rise and
time in all. Turn off gas and allow cake
from

into an ungreased
the oven moderately warm.
It must not brown

If it does begin to brown,
for 2 minutes.

on a rack and let cake cool

The next 15 minutes

on bottom of oven.

and cake must

to original

of baking.

it shrinks

Remove

increase

invert

level.

Have

Turn

heat

in the pan.
:Mrs. H. C. Wiesinger.

83

PLUMBING-HEATING

If you are in trouble
plumber
will get good service.

and need a
give me a call and you
call

Just

Hickory 1562

w. s.

Cook

11485 Kercheval

Detroit

COMPLETE

LINE OF HAIR GOODS

MARINELLO PREPARATIONS

MARCEL WAVING

HAIR TINTING

Camphell-Grisdale

HAIR SHOP

Main 1674

33 EAST GRAND RIVER

70 University Building,

6th Floor

HEMSTITCHING
Plcotin8 and Pinking

10c and 12c per yard
ButtoDe Made to Order
MISS MARTIN

7604 Kercheval

Edllw. 1208.8

Cor. Townsend

84

HUHN'S

COFFEE, TEA & COCOA

ARE BEST

£:ouls (5. J1uhn
2169 PIERCE STREET

DETROIT, MICH.

Fine Stock

of Diamonds, Watches,

Clocks, Jewelry, Silverware, Etc.

Glasses Repaired
Lenses Replaced
EKpert Watch, Clock, Jewelry Repairing
BRUFLODT BROS.

Quality Service

Jewelers
Hickory 5488

10523-Mack Avenue

FOUR PINTS of jelly in each package

of Knox Gelatine.

One cup sugar,

CAKE

~ cup butter,

1 egg, ~
chocolate, 0 cup hot water,

CHOCOLATE
cup flour, 0 teaspoonful
to cream,

and sugar

soda, 1~

baking

powder,

cup sour milk, 1 small
2
vanilla.
in soda
and

1 teaspoonful
stir

chocolate

add well beaten egg,

in flour, melt

in milk,
then add hot water

sift baking powder

and vanilla

last.

bitter

teaspoonful
squares
Beat butter
dissolved
stir well,

Mrs. W. Knoll.

GOLD CAKE
cups granulated

1~

sugar,

Yolks of 8 eggs,

cup water, 2,0 cups Swan's Down Cake flour, 2 heaping
fuls baking powder, % teaspoonful
Sift
then measure,
add baking powder
and sugar
butter
then flour and stir very hard.
in 30 to 40 minutes.
Invert
hang until cold. Can be used as layers with any kind of
sired.

:xi cup butter, %
teaspoon-
flour once,
three times, cream butter
add this to creamed
froth,
through,
add flavor, water,
in a slow oven at once, will bake
let
filling de-

and sift
beat yolks to a stiff

is taken from oven,

lemon extract.

immediately

and sugar,

thoroughly,

thoroughly

and stir

Put

it

LADY BALTIMORE

Mrs. H. F. Hoffmeyer.
CAKE

Cream 2 cups sugar and 1 scant cup butter,

add 1 cup cold boiled grated

oughly.
meats, ~ cake baker's
namon,
and 2 teaspoonfuls
1 hour.

,0 cup sweet milk, 2 cups
baking powder.

chocolate

add 4 eggs, beat

thor-
potatoes, 0 cup cut walnut
cin-
grated.
sifted
salt
Stir well and bake in slow oven

1 teaspoonful
ground
flour, 0 teaspoonful

Mrs. Geo. J. Reindel.

DRIED APPLE

Two cups dried apples

soaked

and sugar 1 cup each.

molasses
cup shortening, 0 cup warm water,
cups flour, salt, spices, citron and raisins.

CAKE
over night.
Boil,0
hour,

2 teaspoonfuls

Chop fine and add
let cool,
then add 1
soda, 1 egg, 3
Bake slowly about 1 hour.
Mrs. Frank

Stankrauff.

OF WALES
One cup sugar, 0 cup lard and butter,

PRINCE

CAKE
1 small

~ teaspoonful
lasses, 1 cup sour milk, 0 teaspoonful
nut meats, 2 eggs.

doves, 1 teaspoonful

FROSTING

One cup confectioner's

sugar,

enough butter

and nut meats chopped and put with sugar.

cinnamon,

teaspoonful

salt,
2 tablespoonfuls mo-
1 cup

soda, 1 cup raisins,

to mix in. Raisins

Mrs. L. Potter.

85

Knox Gelatine
two envelopes.

is measured

ready for use-each

package

is divided into

SPICE CAKE

Three-quarters

lasses, 1 cup sour milk, 0 teaspoonful
1 cup raisins,
spoonful

baking powder,

cup brown

sugar, 0 cup shortening,
soda, 2 cups
spices.

lVIrs. Frank

,% cup mo-
flour, 0 tea-
Stankrauff.

ANGEL

FOOD

of 10 eggs, 1 cup flour, 1,% cups
Whites
cream of
tartar.
Add .cream of
are beaten
flour must be sifted five times.

tartar when half beaten.
then flour very lightly.

stiff,

A pinch of salt added to the eggs before

sugar, 0 teaspoonful
beating.
in sugar when whites
and

Sugar

Stir
Add vanilla.

Mrs. E. R. Germer.

One and one-third

ANGEL
cups egg whites, 1 cup flour, 1,% cups

FOOD CAKE

tart,ar,

cream of

1 teaspoonful
Beat
whites with a wire egg whip until 1/3 stiff, add cream of tartar
beat until
(this
should require 20 minutes).

then add flour
Bake in a tube tin 1 hour.

about 10 minutes),

stiff, add vanilla,

stiff, add sugar

should require

1 teaspoonful

beat until

vanilla.

slowly

2/3

sugar,
e!{g
and
slowly
(this

Mrs. Armstrong.

PLAIN WHITE

CAKE
cup butter, 1 cup sugar, 2 cups Swan's Down Cake flour,
2 eggs, % cup milk, 0 tea-
add eggs, beat
has been

extract.
last add flour

in which baking powder

Royal baking

Cream butter

and sugar,

powder,

One-half

3 teaspoonfuls
spoonful
again.
sifted.

flavoring
Add milk,
Bake in moderate

oven 35 or 40 minutes.

Mrs. E. L. Rink.

ICE BOX CAKE

it

Three

bars German

in double boiler

sweet chocolate.
to melt.

Dissolve
Two tablespoonfuls

fuls water, put
lated sugar
until
thickens,
a pinch of salt.
half dozen lady fingers.
then chocolate
eral hours,

in 3 ~ tablespoon.-
granu-
stirred in yolks of six eggs beaten in one at a time. Heat
of vanilla
and
Two and one-
then lady fingers.
sev-

but do 'not boil.
Two teaspoonfuls
Fold in the beaten whites of 6 eggs.

in layer of chocolate,
Put
and serve with whipped

in ice box over night,
cream.

Put
until used up.

for

'or

Ruth Kellner.

ANGEL

CAKE

of 6 eggs beaten stiff, 0 cup flour, 1 level
together

tablespoonful
and flour and cream
then add gently to beaten whites. One

2/3 cup sugar.

times,

tartar,

sugar

four

Sift

Whites

of cream of
of tartar
teaspoonful

vanilla.

Mrs. F. Korneffel.

86

Knox Gelatine solves the problem of "What

to have for dessert ~..

Split 18 lady fingers.

lady fingers around
late:, 3 tablespoonfuls
cool and add 2 tablespoonfuls
whites beaten stiff.
until
out and cut

side of pan. One-half
boiling water, melt

ICE BOX CAKE
Line bread pan with waxed paper and put
sweet choco-
in double boiler,
and 4 egg
in pan
Turn

layer of cake and layer of mixture
if possible.

sugar, 4 egg yolks beaten,

pound Dots
together

stand in ice box 24 to 48 hours
cream.
l\1rs. Alvin Sherman.

Serve with whipped

slices.

full.

Put

Let

HER~nT
cups

SPICE
light brown

CAKE
sugar,

One

and one-half

2
cin-
1 teaspoonful
in milk, 0 cup chopped nuts, 1 cup raisins. Mix accord-

eggs beaten light, 1 cup sour milk, 2 cups
namon, 1/3 teaspoonful
soda put
ing to regular

cloves, 1 teaspoonful

flour, 1 teaspoonful

1 cup shortening,

cake method.

vanilla,

Mrs. F. Wendt.

One and one-half

1 tablespoonful

butter,

2 eggs, 1 teaspoonful

:MOLASSES
cups molasses,

CAKE
1 cup sour milk, 3 cups

flour,

soda.
Mrs. E. L. Rink.

JELLY ROLL

Three

eggs, 10 cups sugar, 10 cups flour, 2 teaspoonfuls
lemon juice.

and yolks separately,

baking powder, 0 cup boiling water,
whites
then beat
beat
Beat vigorously
oven.
moderate

Add flour and baking

and pour

again.

few drops
them together,
Last

powder.

Royal
Beat
add sugar
and
add hot water.
in

pan and bake

into a large dripping

l\1rs. E. L. Rink.

SNOW FLAKE

CAKE

Two cups sugar, 3 cups flour, 1 cup sweet milk, 0 cup butter, 3

eggs, 2 teaspoonfuls

Royal baking powder.

:Mrs. Schumacher.

FRUIT

CAKE

sugar,

1 pound

12 eggs, 1 pound

One pound
citron,

the juice of 1 orange

butter,
1 pound walnuts

pound
rind and part of
of
liquor
thoroughly,
take
ture, put flour in last and reserve when pouring the liquor
to pour over cake when in the pan.

add the eggs well beaten,
the fruit

.0
raisins,
The grated
pint
and 1 lemon. One-half
Cream the butter
and sugar
then from the 1 pound flour
into the mix-
thickly.
in, enough

either whiskey

cut moderately

or brandy.

sufficient

to flour

flour

fine.

Stir

it

Ruth Kellner.

87

The OTTO MISCH COMPANY

GENERAL BUILDING CONTRACTORS

Established 189~

159 East Columbia Street

Detroit

Henry J. Hosbach & Co.

FURNITURE UPHOLSTERERS

AND FINISHERS

Telephone Cadillac 6631

1316 EAST CONGRESS ST.

HYGIENIC WOOL BATTING
Made of Pure Lambs Wool

For Sale in Detroit by

THE J. L. HUDSON CO.

ERNST KERN CO.

Wool Batting. making it a. GOOD

THE LEO KIRCHNER CO.
For wa.hing and carding your Old

AS NEW-write

to

THE MONROE WOOLEN MILLS

MONROE, MICHIGAN

88

RUUL & REEBER
Dry Goods and
Men's Furnishings

9367-69

MACK AVENUE

Telephone Cadillac 4704

lIart5 IIrn.6.

CLOTlH£UERS

2 Pants Suits-$ 15 to $ 35-0vercoats

209 Monroe Ave.

Knox Gelatine

is economical-FOUR

PINTS in each package.

EASY DEVIL'S

FOOD CAKE

:Two cups brown sugar,

sour milk or cream, 20
teaspoonful
in 0
bake in two layers.

soda

cup cocoa, 0
flour. Mix until

0
cups
cup of hot water.

Stir

cup shortening,

smooth,

1 cup
then add 1
and

together

all
\lV. J. Miller.

:Mrs.

SUNSHINE

CAKE

Beat yolks of 4 eggs, 1 cup sugar,

3 tablespoonfuls

cornstarch.

tablespoonfuls
der of cup with flour. Add 1 ~
teaspoonful
eggs
flour, cornstarch

salt, 1 teaspoonful
stiff and fold in. Bake

lemon or vanilla.
about
and baking powder

Put cornstarch

teaspoonfuls

and salt

hour

0

in cup,

baking

water,

1~
then fill remain-
34
Beat whites of 4
Sift

powder,

in slow oven.
together
:Mrs. J. T. Willits.

twice.

CHOCOLATE

CREAlVI CAKE

Three

eggs beaten separately, 20 cups
cup sweet milk, 1 scant cup butter, 2 level
der,
cream,

Filling-0
cup brown sugar, beat with this 2 tablespoonfuls

flour, 1:r.t. cups
teaspoonfuls
vanilla.

34 pound

1 teaspoonful

chocolate,

1
baking pow-
cup
butter.

sugar,

10

Mrs. Sonneman.

GINGER

BREAD

One cup Duff's molasses,

1 cup sour milk, 0 'cup shortening,

cup white
tablespoonful

sugar,

2 eggs, 1 level
ginger, 0 teaspoonful

teaspoonful
nutmeg,

1
salt, 1

soda,

little

2~

cups

flour.

JVlrs. Himelhoch.

CRUlvlB GINGER
flour, 1 cup butter,

BREAD

stir 2 eggs, 1 cup sour milk, 1 teaspoonful

Four

tumblers

add 2 cups sugar, mix together
the remaining
nutmeg, 0 teaspoonful
grated
ger.
Crisco \may be used for
with part of
remaining
pack away.

crumb mixture

remaining

and save 2 cups of this mixture.

rub this fine as for pie crust,
Into
soda, 0
of gin-
bottom of pan
and the
and

and 1 teaspoonful

in the batter

vVhen cold cut

in squares

Sprinkle

pour

cinnamon
shortening.

crumb mixture,

over

top.

FAIL QUICK DEVIL'S
in order given:
34 cup nut meats,
teaspoonful

0

IVIrs. J. W. Bischoff.
FOOD CAKE
1 egg yolk, 1 cup sugar,
7'3 cup cocoa dissolved
salt, 0 teaspoonful
teaspoonful

2 table-
in 0
cup sour milk or boiling water, 10
cinnamon,
soda, add a little
a boiled

frost with either

dish,

1 level

utility

NEVER
IVIix following
butter,

spoonfuls
cup boiling coffee or water,
cups sifted flour, add 0
1 teaspoonful
flavoring.
Bake
white or chocolate

in Pyrex
frosting.

baking powder,

lVIrs. Geo. J. Reindel.

89

pRODUCTS CQ

1623 EAST GRAND BOULEVARD

KLING PRODUCTS COMPANY

SUCCESSOR

TO

CALL MELROSE 2659-2660

FOR A CASE OF

Klinge's Prost
Birch Beer
Ginger Ale
Loganade

Orange
Lime
Grape
Cherry
MALT-SYRUPS

Strawberry
Chocolate
Root Beer
Carbonated Water

and HOPS

Wholesale and Retail

French Pastry

Here is a shop that

specializes on French Pastry with an

expert chef who learned the art
French Pastry

Fancy Ice Cream

Frozen Puddings

in Paris.

Fruit Sherbet

Fancy Cakes

Wedding Cakes

Birthday Cakes
teas and dinners given careful attention.

Orders for parties,

No chance for disappointment.

Boulevard French Pastry

7231 Mack Ave., near East Grand Boulevard

Melrose 6712
Delivered to any part of

the cir:r

90

Try the Knox Gelatine

recipes

found in this book.

MOCK ANGEL

FOOD

One cup flour, 1 cup sugar, 3 teaspoonfuls
flavoring.

1 cup hot milk, whites of two eggs,
baking powder
of eggs stiff and fold in at last. Bake in slow oven.

3 times and stir

into it

the hot milk.

Royal baking powder,
flour, sugar and
Sift
Beat whites

:Mrs. J. W. Bischoff.

MOCHA CAKES

One and one-half

cups flour, one cup sugar, 2 teaspoonfuls
ing powder, Royal, 1/3 cup butter or less, 2 eggs (not beaten).
all dry ingredients
in cup, put
beat hard.

2 or 3 times. Have butter
Pour wet
fill with milk.

bak-
Sift
soft, not melted, put
on dry and

in eggs,
Bake in flat

ingredients

tin.
MOCHA FROSTING
sugar,

about 0 pound butter,

One pound powdered

Cut cakes
frosting on all sides, and roll

in oblong pieces 2 inches

in ground

peanuts.

long and 1 inch wide.

(mix well).
Spread

:NIrs. G. T. Bruflodt.

ANGEL GINGERBREAD
cup sugar,

cup molasses,

One-quarter

cup flour, 1 level teaspoonful
ful cinnamon.
with soda, and cinnamon.
last. Bake in a moderate
whipped cream.

Cream butter

0

11/8
soda, 0 cup boiling water, % teaspoon-
sifted
and sugar,
and add boiling water
:Mix thoroughly
serve hot with

34 cup butter,
flour

For a good dessert

add molasses,

oven.

:Mrs. A. Johnske.

DEVIL'S

FOOD

One cup of cocoa, 1 teaspoonful

water, mix well and let cool, 1 cup of
eggs,
sour milk, 2 cups of
powder,
little flavoring,
bake.

.0 cup of
little salt,

baking soda, 1 cup of boiling
2
baking
last of all add cocoa, mix well and

sugar, 0 cup of butter,
flour, 2 teaspoonfuls

IVIrs. J. Brunke.

CARROT

CAKE

of Royal baking powder,

eggs, ~ pound of powdered
10 ounces of grated

Eight
monds,
spoonfuls
yolks,
carrots,
egg folded in. Bake
to bake it a day or two before use.

in a moderate

lemon and sugar are to be beaten 10 minutes

and last of all the flour, baking powder,

2 ounces of
rind of 1 grated

sugar, 14 ounces of grated al-
flour, 2 tea-
The
lemon.
in nuts.
and beaten white of
is best

oven for an hour.

then put

It

lvIrs. Glaser.

red carrots,

GRAHA:M CRACKER

CAKE

One cup sugar, 1 cup butter

1 cup milk, 29 graham crackers
baking
powder,
whites of eggs

~
last, with baking powder,

chopped

pound

almonds

creamed,
rolled

2 egg yolks stirred in next;
and sifted,
2 teaspoonfuls
Add beaten

or nuts.

crackers

and nuts.

nirs. A. Eichbauer.

91

DESSERTS can be made in a short

time with Knox Gelatine.

One and one-quarter

sour milk, 2 level
and chopped, 1 teaspoonful

PRUNE
cups
teaspoonfuls

CAKE

sugar,

~ cups butter,

baking soda, 1 cup of prunes,

3 eggs, ~ cup
cooked

vanilla,

2 cups

flour.
Mrs. A. Eichbauer.

APPLE

SAUCE CAKE

One cup sugar, ~ cup butter, 1 cup cold unsweetened

teaspoonful

~
hot water.

1 cup seeded raisins, 2 cups flour, 1 teaspoonful
cloves, 0 teaspoonful
cinnamon,
spoonfuls
water
two mixtures
in moderate

and mix thoroughly with strained

and add flour sifted with spices, and the raisins.
oven about % hour.

and sugar, dissolve

Cream butter

apple sauce.

nutmeg,

apple sauce,
soda, 1 teaspoonful
3 table-
soda in hot
the
Combine
Bake

Mrs. A. Johnske.

BLUE BERRY

CAKE

Three
sugar,

of
ing powder.

cups of
1 egg, 1 tablespoonful

flour, 1 cup of milk, 2 cups of blueberries,

butter,

2 teaspoonfuls
Mrs. H. F. Hoffmeyer.

Royal

1 cup
bak-

FRUIT
sugar,
1 pound

2 cups

raisins,

CAKE

1 cup molasses,
currants,

1 teaspoonful

1 cup of cream, 4
soda, 30
peel and

or citron

to taste

and lemon, orange

One cup butter,

eggs, 1 pound
cups
nuts

flour.
if preferred.

Spice

Mrs. H. F. Hoffmeyer.

DATE CAKE

Six eggs, 2 cups sugar, 2 cups flour, 0 teaspoonful
chopped

2 cups chopped walnuts,

2 cups

powder,
salt. Bake in moderate

oven.

Royal baking
of

pinch

dates,

NIrs. J. Hornik.

COCOA CAKE

Two cups brown sugar, ~

cup lard, 2 tablespoonfuls

solved in ~ cup of boiling water,
;~ cup of sour milk, 2 eggs,

1 teaspoonful
little salt, 2 cups flour.

soda dissolved

cocoa, dis-
in

Mrs. T. Jacob.

One-half

COFFEE
flour, 10 teaspoonfuls

cup butter,

cups
salt, 2 teaspoonfuls mixed ?pices.

1 cup sugar, 2 eggs, ~ cup strong

Royal baking

coffee, 2
powder, 0 teaspoonful
Mrs. Riehl.

SPICE

CAKE

APPLE

SAUCE CAKE

1 cup .molasses, 0 cup sho~tening,

One cup brown su~ar,

1 cup apple sauce, 1 pmch salt, httle nutmeg,
flour, 2 teaspoonfuls
1 teaspoonful
fuls socIa in a little hot water.

hot water,

1 cup raIsins, 2~
cinnamon,

1 egg,
cups
2 teaspoon-

Mrs. L. Potter

92

Use Knox Gelatine-the

two quart package.

One-half

CINNAIVION CHOCOLATE
beaten, 0 cup of sweet milk, 10 cups of
Royal baking powder, 20 teaspoonfuls
fuls of chocolate, pinch of salt. Add the spice at

cup of butter, 1 cup of sugar

CAKE
(granulated),

2 eggs well
of
of cinnamon, 20 teaspoon-

flour, }~ teaspoonful

last .

.Mrs. Glaser.

LENION QUEEN

CAKE

One-half

cup butter, 1 cup sugar, 4 egg yolks, grated rind 1 lemon,
Royal bak-
2 tablespoonfuls
ing powder, 4 egg whites beaten stiff and added last. Bake in square
or patty

lemon juice, 1 cup flour, 2 teaspoonfuls

Mrs. B. L. Kussrow.

tins ..

Two cups

DEVIL'S

FOOD CAKE
light brown sugar, 0 cup butter,
soda in milk, 1 teaspoonful

milk, 1 teaspoonful
flour, 0 cake bitter chocolate melted or 5 heaping teaspoonfuls

2 eggs, 1 cup sour
vanilla, 20 cups
cocoa .

.Mrs. B. L. Kussrow.

GOLD CAKE

Yolks of 8 eggs, 1 cup sugar, 10

cups

2 teaspoonfuls
baking powder.
B~at yolks thoroughly. and stir

cup milk
.together.'
in milk and then flour and flavonng.
40 minutes.

0
flour, 34 cup butter,
and sugar
Cream butter
and ~ugar.
Put
in butter
Bake In tube loaf

:Mrs. E. R. Germer.

Beat hard.

DATE CAKE

One cup dates cut

fine. Sprinkle

1 teaspoonful

dates ancl pour 1 cup boiling water over dates.
In another
walnut meats. Add this to mixture
slowly.

bowl, mix one cup sugar, 0 cup butter,

of dates and 2 cups

baking soda over
Let stand until cool.
1 egg, 0 cup
flour. Bake

:Mrs. H. C. Wiesinger.

DATE CAKE

One cup sugar, 3 eggs beaten light, 1 cup chopped

chopped w~lnuts, 2 cups fl~ur, 2 teaspoo.nfuls
of
salt.
frosting

Bake in square
is set melt bitter chocolate

dates, 1 cup
~aking po.wder, pinch
t111. Cover WIth bOIled frostIng. When

and spread over

thinly.

1\1rs. Zuehlke.

SUNSHINE
(level),

CAKE

1 teaspoonful
(level),

Four

eggs, 1 cup flour

' IVlix half of sugar with yo:ks of eggs, add llour

der 4 teaspoonfuls water, 1 cup sugar
la.
powder
to a stiff
bake in a moderate oven f .om 35 to 40 minutes
shine pan.

froth and add tlte other half of sugar.

add watp- and vanilla.

sifted together,

Royal baking pow-
y~ teaspoonful
vanil-
and baking
Bea\ whites of eggs
and
sun-

Fold together
in an ungreased

Mrs. William Ewald.

93

Jos. Schefges

The Complete Hardware Store

Glassware, Crockery

Paints, Oils

We deliver anywhere

8100 Mack Ave. cor. Parker

Lin. 1315

All The Conveniences of City Gas

From Kerosene or Gasoline

If You Use A

/R.....:. *

~: .fEllRi
.::..-;'iE,li:i;I
. Detroit:

~

...

:.:::.:.': qp.a IB\
''/ uAtJ:ir
....
11
r:'
'.:::
. Vapor

o/IlL 5710 IVE

The Ideal

Stove for Summer

Cottages and

Homes Without Gas

Let Your

Dealer Give

You a Practical
Demonstration

H. c. WIESIN GER, Representing

THE HOME LIFE I.N5URANCE COMPANY

0,.. NEW YORK

Suite 1111M~jestic Building
Detroit, Mich.
Old age incorrjf!lpolicy provides $50.00-$100.00 a month for 10
years
in the event of death from accident.

to insured or beneficlary.

certain-either

indemnity

Double

94

Knox Gelatine makes a transparent,

tender,

quivering

jelly.

LEMON

CAKE

Three

eggs, 1 cup sugar,

together mixture

beat
water, 1 teaspoonful

for 15 minutes.

baking powder

1 cup sifted flour and a pinch of salt,
cold
34 pound r.utter, 1 egg,

Add 3 tablespoonfuls

and flavoring.

Bake slowly.

scant

Filling-J

uice and rind of 1 lemon,

1~ cups sugar, cook in double boiler until

thick.

Mrs. Chas. Mann.

CRUIvIB CAKE

Two cups

flour, 2 teaspoonfuls

~ cup butter.

lvlix as you would biscuit dough.

for

sugar,
cup crumbs
spoonful
til
light.
30 to 35 minutes.

top, 2 eggs beaten until

salt. Add liquid mixture
Put

into buttered

Royal baking powder, 10 cups
r.4
r.4 cup milk, 1/8 tea-
and beat un-
Bake

to dry ingredients

Keep.

light,

top.

:Mrs. H. W. Kammer.

tin and spread crumbs over

CHOCOLA TE CAKE

Two cups brown sugar, ~ cup butter,

2 cups flour, 1 teaspoonful
sugar.
Add eggs without
and add 1 teaspoonful
water
milk,
flour and flavor. Mix well and put
35 to 40 minutes.

vanilla, 0 cup cocoa. Cream butter
beating.

cocoa

Put

soda and add to above mixture.

.0 cup sour milk, 2 eggs,
and
cup boiling
Add
tin. Bake about

into flat
Mrs. H. W. Kammer.

in ~

HARD TACK

One cup sugar,

3 eggs, 1 cup flour, 3 teaspoonfuls

1/8 teaspoonful
1 cup dates,

powder,
stoned
pieces,
very light,
flour
and dates. Mix well and put
to 1 hour

in slow oven.

add sugar,

salt, 1 cup walnut meats broken

and cut
and baking
into flat

into small pieces.

Royal baking
in small
eggs
and salt, walnuts
tin and bake from 45 minutes

powder

Beat

Mrs. H. W. Kammer.

MOLASSES

CAKE

One cup brown sugar, 1 tablespoonful

cup milk, 10 pints
1 egg.

f.l.our, 1.0 teaspoonfuls

Royal

baking

butter, 0 cup molasses,

1
powder,

Mrs. Koehnlein.

95

Knox Gelatine is the one dessert

for all appetites.

FROSTINGS

BOILED

FROSTING

One cup either brown or white

Mix and boil until
or loop. Ordinary
of an egg until
mixture
constantly.
Use a Ladd Beater.

stiff,

sugar, 3 tablespoonfuls

can be blown through

water.
ring,
a bubble
house key can be used as loop. Beat white
the
on cake.

sufficiently

then
When

add the

beating

slowly,

a wire

spread

syrup

cool,

ICING

E. A.

One cup powdered

sugar, 1 tablespoonful

butter, 1 tablespoon-

1 tablespoonful

flour. Mix with

cold

coffee,

add

cocoa,

ful
vanilla.

One and a half

coffee, 10 tablespoonfuls
confectioner's

sugar.

tablespoonfuls

cocoa,

CUSTARD
One cup milk, 1 teaspoonful
1 egg.

6 teaspoonfuls

sugar,

Mrs. L. Potter.

ICING

butter,
34 teaspoonful

3 tablespoonfuls

strong
salt, 10 cups

Mrs. Riehl.

FILLING
flour, 2 teaspoonfuls

cornstarch,

Mrs. W. M.

(Reindel) Weiss.

FILLING-LEMON

One cup sugar, 1 cup water,

and rind of 1 lemon, piece of butter.
beat an egg after

is cooked.

it

1 tablespoonful

cornstarch,
Cook a few minutes,

juice
then

Mrs. W. J. Hiller.

CREAM APPLE

FILLING

One large

apple, whites

Beat 20 minutes

of 1 egg, 1 cup of 4-X sugar,
stiff enough.

or until

extract.

spoonful

1 tea-

Mrs. Koehnlein.

FRENCH

PASTRY ICING

Three

4 tablespoonfuls

o teaspoonful

Cream butter
is added
light
amount more

slowly
and fluffy.

tablespoonfuls
2 tablespoonfuls
cocoa,
134 cups
lemon
and add rest of ingredients,
beating.

butter,
7'8 teaspoonful
extract,

during
constant
Icing may not

coffee may be added.

boiling
salt, 1 teaspoonful
sifted powdered

coffee,
vanilla,
sugar.
sugar, which
icing
and a small
should be very soft.

This makes

except

Icing

Mrs. H. C. Wiesinger.

take up all sugar

A Knox Gelatine Dessert or Salad is attractive

and appetizing.

FILLING
cups powdered

One and one-half

1 tablespoonful
a fork to a smooth

paste.

butter,

3 tablespoonfuls

hot coffee.

sugar, 3 teaspoonfuls

cocoa,
~1ix with

Mrs. W. J. Hiller.

LEMON FILLING

One

cup sugar,

1 egg, grated

tablespoonfuls
cool and spread

water, 1 teaspoonful

between

layers.

rind and juice of 1 lemon,

flour. Boil until

it

thickens,

2

Mrs. Zuehlke.

FROSTING

CHOCOLATE

Grate 3i lb. bitter

steam,
size of a walnut,
add 2 cups powdered
cup cream and vanilla. Beat steady for 15 minutes.

chocolate, melt over

gradually

add butter

sugar

the
and .0

Mrs. Zuehlke.

Two cups brown

MAPLE
sugar,

FROSTING
.0 cup milk.

Boil until

then add 1 cup chopped

nuts

pan in cold water

and beat.

and 1 teaspoonful

Can be thinned

a

it spins

vanilla.
by adding

thread,
Put
cream.

:Mrs. E. R. Germer.

COOKIES

as ever we can.

Wc may try as hard
\Ve'l1 nevcr
Of cookics
How happy

forget
the gingcr
and hermits wc'll
thcy madc us in childhood

bread man;
sing in our

lays,

days.

RAISIN GINGER

COOKIES

One

cup butter, 1 cup sugar,

1 tablespoonful

1 scant
ginger

(level),

raisins,

chopped
cinnamon
(level).
egg, 1 teaspoonful
or water,
cups

flour.

Roll

Put all on stove and warm,
soda dissolved

in 2 tablespoon!uls

pinch of salt, 1 teaspoonful

Royal BakIng Powder,

thin, bake in moderate

oven.

cup molasses, 1 cup

1 tablespoonful
then add 1 beaten
sour milk
4

Mrs. L. Potter.

COCOANUT

DROPS

One pound

powdered

flour

to keep together,

sugar,

add 4 well beaten

eggs, enough

drop in greased

pans, and bake.

Mrs. W. Knoll.

97

THE P. KOENIG COAL CO.

COAL and BUILDERS SUPPUES

I

PHONE CAD. 1584

MAIN OFFICE 1458 GRATIOT

Smart Footwear

Beautiful Styles

Embodying Quality,- Fit, Comfort and Wear

OTTO T. DEPP

7633 MACK AVE.

MELROSE 5487

NEXT TO THE MAXINE THEATER

Closed Tuesday and Thursday Evenings

Make
and Baking a Pleasure

Your Cooking

You're sure of an easier day, with' less work and worry,
Kitchen is equipped with a New and Reliable "Peninsular
with their wonderful Baking Ovens. We have them in Gas, Coal
and Gas Combination,
the right prices.

and plain Coal Ranges, at

if your
Range"

for

the Kitchen

ALso everything

John T. Hornburg
Hardware, Stoves and Ranges

Phone

. Clifford 1705-M

1420 Gratiot Ave.

Detroit, Mich .

98

Knox Gelatine

is clear and sparkling.

GINGER
cups white

SNAPS
sugar,

One

and

one-half

Add 1 cup molasses,

together.
fuls ginger,
enou.gh flour to make soft dough.
put 111greased

pan and bake.

3 teaspoonfuls

3 well beaten

soda dissolved

lard

1 cup

creamed
eggs, 3 teaspoon-
in cup of cold water,
thin, sprinkle with sugar,

Roll

Mrs. W. Knoll.

OATMEAL

COOKIES
1 cup shortening,

One

and one-half

cinnamon,

cup sour milk, 1 teaspoonful
1 teaspoonful
Cream sugar and shortening,
sour milk, 2 cups
cinnamon,
raisins
anel bake.

cups

soda, 2 cups

sugar,
3 eggs, ~
flour, 2 cups oatmeal,
1 cup raisins, 0 cup chopped walnuts.
in
add
pans

Then
Drop in greased

and 2 cups oatmeal.

eggs, soda dissolved

add beaten

flour. sifted,
and chopped walnuts.

Mrs. W. Knoll.

NUT DROPS

One and one-half

boiling water, 2 cups
teaspoonful

soda, 2 eggs.

cups brown
flour, 0 cup raisins, 0 cup nut meats,

sugar, 0 cup butter,

34. cup
1

Bake in a moderate

oven.

Mrs.' H. C. Wiesinger.

PEPPER

NUTS

One pound sugar, 1 pound lard, 1 pint molasses,
nuts, 2 teaspoonfuls
flour

sour milk, pinch

of 2 lemons, 2 ClIpS chopped
solved
enough
very good.

in 0 pint
to form little balls.

of salt,

in pan and bake.

Put

2 eggs,
of
to make
They

rinds
soda dis-
stiff
are

Grandma Grim.

LEBKUCHEN
1 pound

Heat

1 pint of molasses.

soda. 1 cup sour milk,

spoonfuls
annis
make it stiff enough to roll. Cut

seed, cinnamon,

allspice

rinds
to taste,

sugar,

2 cups nuts,

of 2 lemons,
a little

salt and flour

2 tea-
cardamon,
to

in squares and bake.

Grandma Grim.

DELICIOUS

COOKIES
together,

:MOLASSES
sugar,
2 eggs
1 cup melted

beaten
lard,
soda in molasses,
in the water,

1 cup New
warm
unt~l very light,
g111ger, 1 tea-
St,ir up a~d
in cool place. Keep as cool as possIble whIle

6 tablespoonfuls
beaten

to taste, 4 cups

1 teaspoonful

sifted flour.

One

1 teaspoonful
soda

cup brown
Orleans molasses,
water,
1 teaspoonful
spoonful
leave over night
rolling

salt, nutmeg

out, as they are soft.

Mrs. Himelhoch.

99

Ask your grocer Tor Knox Gelatine--take

no other.

NONE-SUCH

COOKIES

Three
sugar, 2 cups
spoonfuls
ful nutmeg, 0 teaspoonful

cups
soda in milk, 1 teaspoonful

shortening,

2 cups sour milk, 2 tea-
baking powder, 1 teaspoon-

salt, enough flour

to mix soft.

Elsa Reisig.

Cream 0 cup butter,

GRAHAM WAFERS
add 1 cup .sugar

1 egg beaten
cup flour, and graham flour
cut and bake in a hot oven.

light,

1 teaspoonful

to make

soda, 0

and 1 cup sweet milk,
1
thin,

teaspoonful

a stiff dough.

Roll

salt,

Elsa Reisig.

OA TlVIEAL COOKIES

One cup white sugar, 1 cup melted shortening,

spoonfuls
1 cup chopped
water),

sweet milk, 1 teaspoonful

raisins,

1 level

little salt, 10

to 1;l4 cups

cinnamon,

2 eggs, 3 table-
cups oatmeal,
hot
(in little
flour. Drop from spoon.

2~
soda

teaspoonful

CHERRY

CAKE

Mrs. Himelhoch.

scant

scant

Powder,

Two cups of flour sifted in mixing bowl, 1 teaspoonful
salt, 1 tablespoonful

Baking
teaspoonful
Mix in flour. Add 1 cup sugar,
sour cream,
or orange
juice of cherries.
of nutmeg.
of eggs beaten
moderate
oven.

Royal
butter.
2 eggs well beaten, 1 cup of
baking soda, grate rind of 1 lemon
too stiff.
in cake tin, drain
1 cup sugar, 1 egg well beaten cover cake, dash
can be used with white
Bake in

peel, mix well, not

stiff, 1 tablespoonful

Bake light brown.

This makes

two cakes.

teaspoonful

granulated

Peaches

sugar.

Put

M: rs. E. C. Jackson.

DOUGHNUTS
cinnamon, 0 teaspoonful

2 cups

One quart milk, 1 cup shortening,
salt, 0 teaspoonful

.ful
cakes yeast. Mix the above ingredients.
Roll out on floured board.
in hot

fat.

C;:ut and let

sugar, ~ teaspoon-

nutmeg,

2
Raise like bread dough.
them raise again.
Fry

1\I[rs. H. W. Kammer.

SOUR MILK FRIED CAKES

tablespoonful

One
cream,
,grated
spoonful
dough.
These

1 level

cup sugar,
2 eggs,
boiled potatoes, 1 teaspoonful
in flour,

add vanilla,

baking
Roll qut, cut with

powder

can be made with or without

salt, 10

doughnut

beat
0

shortening,

cups buttermilk,
soda,
enough

to a
cup
in hot water, 1 tea-
to make
soft
lard.

very
fry in hot

cutter,

the potatoes.

Mrs. Sonneman.

100

Knox Gelatine

improves

soups and gravies.

COCOANUT

COOKIES
sugar,

Whites

of 3 eggs, 1 cup powdered

3 'cups

tablespoonful
Beat
of kettle
drop on buttered

the white
until

1 teaspoonful
cornstarch,
of eggs well, add sugar,
it sticks

to sides of platter.

vanilla,
stir

this over
Then
in quick oven just

tin and bake

of

pinch

cocoanut,

1
salt.
the steam
add the rest;
a light brown.

Mrs. L. Potter.

POMERANZENBROD

sugar

Twelve

eggs, 2 pounds

p<;>und.lemon peel, X pound orange
of these
salt,
flour, work
greased

5 cups

should

pan.

and

(powdered), X pound

citron,

peel, 1 pound of walnuts.

;4
All

be cut very fine. Add 1 teaspoonful
dough.

to a stiff

of

of harthorn
Drop
into

Mrs. Glaser.

GINGER

DROP

CAKES

One

cup lard, 1 cup dark molasses,

1 teaspoonful
on greased

ginger,

2 teaspoonfuls

pan and press down with

soda,
fork.

1 cup sugar,

flour

to stiffen.

Requires

1 cup milk,
Drop
slow oven.

Mrs. H. F . Norden.

OATlVIEAL COOKIES

o

One-half

ful soda, 2 cups oatmeal,
1 cup nuts, 1 cup raisins, 5 tablespoonfuls
Mix in order given, drop from spoon ~nd bake in moderate

cup butter or lard, 1 cup sugar, 2 cups flour, ~ teaspoon-
cloves and salt,
sweet milk, 1 or 2 eggs.
oven.

1 teaspoonful

cinnamon,

°1''o'1rs.Riching.

NUT COOKIES

Cream 0 pound
hazelnuts,
bread crumbs

of ground
enough
to drop it with

of powdered
the
rind
to make

sugar, with
juice
stiff enough

and
the
the dough

5 eggs,
of 1 lemon,

pound
and
to be able

~

a teaspoon.

Bake

in a slow oven.

Mrs. Glaser.

MOLASSES

DROP

CAKES

One cup of molasses,
2 teaspoonfuls
soda,
namon, 0 teaspoonful
chopped
if desired;
lasses,
thoroughly,
melted
then
pan and bake

beat
butter,

dry materials

about

then

add

] cup of sugar, 0 cup of melted
1 cup hot water,
1 egg, 1 teaspoonful
flour, 2 teasp?onfuls
salt, 4 cups of

butter,
cin-
ginger
also be added. MIX su~ar, mo-
Add
stir well,
a greased

boiling water, well beaten
Drop

then add the soda and beat

eggs,
into

nuts may

together.

agaIn.

sifted
20 minutes.

Mrs. Stendel.

101

The Lutheran llook J'tore

--at--

1315 GRATIOT AVE.NUE

DETROIT, MICH.

Always on Hand a Fuji Line of

BIBLES, TESTAMENTS, DEVOTIONAL BOOKS,

HYMN BOOKS AND SCHOOL BOOKS

Cards, Postals, Wall Mattos

for all occasions

Both in German and English Language
WALTER G. HUSER

Phone Cherry

134=W

Olto C. Goeschel, Pres.

John Haug, Vice Pres.

Robert Schurig, Sec'y

John P. Welke, Treas.

Phone Melrose 334

Goeschel Grocery Co.

Fancy Groceries
Fresh

-Fruits -Vegetables
and Smoked Meats -Poultry

3220-3226-3232 GRATIOT AVE.

DETROIT, MICH.

Where recipes call

for Milk and Cream

Use Cream from

The Baldwin Creamery

and you'll be sure of results

Phone Melrose 6522

Walter Bertachinger,

Prop.

102

Send for

the Knox Gelatine

recipe book.

vVhites

of 3 eggs

Stir until

boiler.
add 2 cups
starch.

Drop

shredded

COCOANUT
beaten
it scrapes

MACCAROONS

1 cup of sugar

stiff,
on bottom,

then

put
remove

cocoanut

and 1 tablespoonful

on buttered

pan, bake

in moderate

oven.

in double
from fire,
dry
corn-

Mrs. F. Korneffel.

FILLED

COOKIES

cup melted
soda,
flour

cup raisins

lard, % cup sour milk,
to make
(chopped),

that will
2 tablespoonfuls

dough

~ cup boiling water. Mix well

together

Roll dough
another

place

thin,
cooky

cut out, place

in center

on top, press well

1 cup sugar,

roll out
flour,

1
thin.
1 cup
and boil about
a spoonful
and

together

1\1rs. !vI. G. 1\1arquardt.

One-half
teaspoonful
Filling-l
sugar,
2 minutes.
of
filling,
bake.

One

cup oatmeal,

cups
(Royal),

flour, 1 cup chopped

1 teaspoonful

2 eggs, ~ cup melted
1 teaspoonful
baking

lard, 2
powder

:Mrs. E. L. Rink.

OA T:N1EAL COOKIES
1 cup sugar,
raisins,
cinnamon.
:N1AKRONEN

One-half

pound

of ground

the rind of 1 lemon and the whites

sugar,
stir well and drop with a spoon on the tins.
in a slow oven.

of 3 eggs beaten

Bake golden

of powdered
stiff,
brown

1'\'lrs. Glaser.

almonds, 0 pound

ANISE

COOKIES

eggs, 0 pound powdered
and drop with

smooth,

salt,

stir 1 hour, gradually

sugar,

a teaspoon

a little anise, 34 teaspoon-
of flour,
stand

add 0 pound

on tins.

Let

and bake

in a slow oven.

:Mrs. Glaser.

Fonr

ful of harthorn
stir until
over night,

NUT COOKIES

One

20 cups
milk,
stand

in which
over night.

cup Crisco,

2 cups

sugar,

2 eggs,

flour, 1 teaspoonful

cinnamon,

dissolve]

teaspoonful

cups

20
4 tablespoonfuls

oats,
sour
of soda. Mix well and Jet

rolled

In the morning

roll out and bake.

1\Irs. L. Potter.

One

and one-half

OATIV1EAL
cups butter, 0 cup milk, 2 cups oatmeal,

COOKIES

1

2 cups Henkel's

Flour,

2 teaspoonfuls

Royal Baking

cup sugar,
Powder.

One ponnd

dates

Boil until
put

smooth.
together with

(chopped
These

FILLIXG
fine). 0 cup water,

cookies

are cut with

~ cup sugar.
and

cutter

small

filling when

cold.

1\1rs. L. Potter.

103

KNOX GEL ATINE comes
(Lemon

Flavor).

in two packages-PLAIN

and ACIDULATED

ZIlVI1vIET STERNE

stiff: 0 pound ground

this until
sugar, whites
and small
Take equal parts of flour and sugar

of 3 eggs

into the dough.

Then roll

it out and cut

Stir
dered
mon.
it
in a moderate
with colored

oven.
sugar.

Put

frosting

almonds, 0 pound

pow-
teaspoonful
of cinna-
to the board and wo.rk
shape.
Bake
and sprinkle

in star
on the cookies

Mrs. Glaser.

HERl\1ITS
sugar,

One

and one-half

~ups

raisins, 4 figs, piece of citron, 1 teaspoonful
1 level
and 3 cups of flour and chopped walnuts.

soda (dissolved

teaspoonful

:v.t. cup butter,

2 eggs,

1 cup
of all kinds of spices,
of water)

in 2 tablespoonfuls

Mrs. F. R. Burdick.

HERMITS

sugar, % cup butter,

or chopped

One

and one-half

cups brown

o teaspoonful
spoonfuls milk, 1 cup currants
soda,
cloves, 0 teaspoonful
egg well beaten
and spices
putting
moderate

in the
oven.

flour.

and add to first mixture,
cut

Roll out,

1 teaspoonful
nutmeg.

raisins,

3 table-
flour, 1 egg,
cinnamon, 0 teaspoonful
add
and sugar,
in it. Mix flour
also add the raisins when
in rounds,
in a

and bake

Mrs. A. J ohnske.

Cream butter
and milk with soda dissolved

PEPPER

NUTS

One pound brown

spoonful
1 pound flour, 0 cup chopped

cinnamon,

sugar, 4 eggs, 1 teaspoonful
.0 teaspoonful
nuts.

pepper,
cloves, 0 teaspoonful

Mrs. Koehnlein.

1 tea-
soda,

Two cups

spoonful

soda,

.0 nutmeg,

SOUR MILK COOKIES

sugar, 1 cup butter, 0 cup sour milk, 1 egg, 1 tea-

pinch of salt,

flour enough

to roll.
lVIIrs.E. R. Germer.

HERMITS

One and one-half

cups sugar, 1 scant cup butter,
2 eggs, 1 cup nuts, 1 cup raisins, 1 teaspoonful
Powder,
Mix in order.
oven.

all kinds
"Make stiff enough

of spice, 0 teaspoonful
to drop.

10 cups milk,
Royal Baking
soda.
Bake in a moderate
J. N. Ostrander.

1 teaspoonful

NIrs.
SUGAR COOKIES

DROP

Two cups

o cup sweet milk, 0 teaspoonful wet

sugar, 0 cup butter
sour milk, 2 heaping
teaspoonfuls
flour. D~op from spoon into pan.
104

(cream together),

2 or 3 eggs.

soda,

Royal Baking Powder.

in 3 tablespoonfuls
Mrs. W. J. Hiller.

4 cups

Use KNOX GELATINE;

if you would be sure of results.

VENETIAN

CAKES

One-half

cup butter, 0 cup powdered
a small pIece, drop In powdered

vanilla, ~ cup cho~ped

1 teaspoonful
flour.
Take
a little flat cake one inch in diameter
a little distance

Bake 15 minutes.

apart.

almonds,

sugar, yolks of 3 eggs,
1~ cups pastry
in
tins

and place in buttered

and roll

sugar

Mrs. B. L. Kussrow.

HONEY DROP CAKES
2 tablespoonfuls

butter

One cup honey,

cups flour, 10 teaspoonfuls
honey and bu~ter. Add eggs well beaten.
ing powder
nut
in each.

2 eggs, 1~
the
Then add flour, bak-
and salt. Drop ~ spoon in pan and press peacan

baking powder, pinch salt. Beat

(level),

Mrs. E. C. Jackson.

One and one-half

dates,

1 pound
teaspoonful
cup hot water, 2~ cups flour.

allspice,

DATE DROP CAKE
cups brown sugar, 0 cup butter, 2 or 3 eggs,
1~
1 pound walnuts,
in 34-
1 teaspoonful

1 teaspoonful
baking

soda dissolved

cinnamon.

Mrs. N. Schuknecht.

OAT MEAL DROP CAKES

sugar, 0 cup butter

1 cup cocoanut

or chopped

sour milk, 1 teaspoonful

and lard m.i~ed, 1
nuts, 1 cup raISinS, 7
soda, 2 or more

bading

One cup granulated

cup oatmeal,
tablespoonfuls
cups of

flour.

:Mrs. N. Schuknecht.

One quart
dark

pound
saleratus.

syrup,
brown

Flour

to stiffen.

HONEY
COOKIES
1 quart
sugar, 0 teaspoonful

hickory

nuts, 1 pint
salt,
Boil syrup 3 minutes

sour cream,
1 teaspoonful
and cool.
:1'.1rs.N. Schukuecht.

1

EGGLESS

COOKIES

One cup lard, 10 cups

light brown

sweetened with ~ teaspoonful
dough.
put

then sprinkle with granulated
and fill with jelly.

together

Roll,

soda, enough

sugar, ~ ,cup sour milk,
soft
sugar. When baked,

to make

flour

Mrs. Row.

COOKIES

One quart

flour, 2 teaspoonfuls

in bowl, 10 cups
cold milk, ~ nutmeg. Mix well wIth the hands
Roll out

sugar. 1 cup bu.tter. 4 eggs . ..t

sprinkle with sugar

table?poonfuls
to ~ stIff batter.
and bake to a lIght brown.
Mrs. vValter Russell.

thin,

Royal Bak~ng Powder.

sift

105

Capital $2,500,000

Surplus $1,000,000

Peninsular State Bank

Deposits $36.000,000

COMMERCIAL ACCOUNTS SOLICITED
Main Office: 140 Fort Street, W.

Interest Paid on Savin~s Accounts

The Manager of our Branch in your neigborhood is a good man to know.

Step in and get acquainted.

FRED W.
NIEMANN

Quality M eat Market

BUTTER and EGGS

Phone
Edgewood

974

6636 Kercheval Avenue

We Deliver

Phone: Lincoln 1013

You've tried the rest

Now try the Best

St. Clair Heights

Creamery

Pure Milk Cream

and

Buttermilk

Warren

Corner
and Kerwin

Leo Kirchner Company

Departlnent

ESTABLISHED

]879

Store

2930-2936 Gratiot Ave.

Branch Store -Mack Ave. Cor. Townsend

Electric Store-2907 -2909 Gratiot Ave.

106

The KNOX ACIDULATED package

contains

flavoring and coloring.

ROCKS
sugar,

One cup butter,
mon, 1 teaspoonful
cups
Drop off spoon on buttered
OATMEAL

flour, 1 teaspoonful

cups

l~
allspice, 1 cup walnuts, 1 pound

2 eggs, 1 teaspoonful

cinna-
dates, 2,%
hot water.

in 3 tablespoonfuls

soda
tins.
DROP COOKIES

Mrs. J. Hornik.

One cup brown

sugar, ~ cup shortening

(butter
2 eggs, ~ cup sour milk, 2 cups flour, 2 cups oatmeal,
soda
ful
powder,
1 teaspoonful
cloves. Mix all

1 level
cup nut meats,

1 teaspoonful
and drop from spoon on greased

and lard),
1 teaspoon-
baking
salt,
teaspoonful
tins.

(dissolved
1 cup raisins,

teaspoonful
~

cinnamon,
together

in sour milk),

teaspoonful

nutmeg,

~

~

Mrs. Geo. Reindel.

SPRITZKUCHEN

Nine

and three-quarter

monds or walnuts,
1 pound flour.

Put

~ pound
in pastry

ounces

butter,

~ pound

chopped

sugar,
bags and squeeze on pans.

1 large or

two small

al-
eggs,

Mrs. W. Wendt.

MOLASSES

COOKIES

2 eggs, 1 cup sugar, pinch of salt, 1 teaspoonful

together

Beat
vinegar.
turns
ture into this and add enough flour

Put 1 cup molasses
then add 1 level

color,

over
teaspoonful

fire in a frying

soda.
to roll out.

pan until

it
Stir other mix-

1Ylrs. F. R. Burdick.

CHOCOLATE

WAFERS

One cup of brown sugar, 1 cup of granulated

butter, 1 egg, 1 cup of grated
extract,
thin, cut with little

enough

square

flour

to make

cutter.

chocolate, 1 teaspoonful
(about
cups),
Bake a very short

sugar, 1 cup of
of vanilla
roll very
time.
Mrs. O. C. Kreinheder.

stiff

l~

•

ALlvIOND COOKIES

Three-quarters

of a pound

of butter,

1 pound

of almonds,

pound of sugar, 1 pound of flour, ~ pound of chocolate,
1 teaspoonful
bake

of baking
oven.

in moderate

in buttered

:Mrs. O. C. Kreinheder.

powder.

Drop

tins

1
4 eggs,
and

ROCKS
sugar, 0 cup butter,

cups
1 teaspoonful

One and one-half
cinnamon,
flour or more, 1 teaspoonful

spoonful
2.0 cups
a
of hot water,
in large pieces, 1 pound dates
in buttered

pan and bake in slow oven.

3 eggs, 1 table-
cloves,
in
cut
111 pIeces. Drop from spoon

soda dissolved
,%. pou.nd English walnuts
cut

1 teaspoonful

tablespoonful

allspice,

baking

1\1rs. Otto Misch.

107

KNOX GELATINE makes Desserts, Sl!lads, Candies, Puddings,

lees, etc.

COFFEE

CUP CAKES

One cup cold coffee, 1 cup butter,

flour, 4 eggs, 0 pound raisins,
nutmeg, 0 teaspoonful
spoonful
tartar, 1 teaspoonful

2 teaspoonfuls
cloves, 2 teaspoonfuls

3 cups brown sugar, 4 cups
1 tea-
cream of
in a little sweet milk.

cinnamon,

baking soda dissolved

Mrs. Otto Misch.

DATE COOKIES

One and one-half

o cup sour cream, 0 cup so un milk, 1 teaspoonful

sugar, 1 cup shortening,

cups

lemon or almond

extract.

Flour

to make soft dough.

1 or 2 eggs,
soda, a little

One-half
Put

thick.
and bake.

DATE FILLING
pound dates, 0 cup sugar,
filling on one side of cookie,

a little water.

fold the other

Boil until
side over

Mrs. G. T. Bruflodt.

DATE WAFERS

cups

Four

flour, 1 egg, 2 cups lard, 1 teaspoonful

rolled oats, 1 cup sour milk, 1 cup sugar, 0 pound dates,
lard and flour,
1 teaspoonful
oatmeal,
cut cakes
Press

soda, 2 cups
salt,
add
Roll and
2 pieces of dough, put date filling.

beaten egg, sugar,
into forms; between
edges of dough together

soda and milk and cream.

Royal Baking

and bake.

Powder.

Cut

One-half

DATE FILLING
pound dates, 0 cup water,

gether

and boil until

thickens.

Put between

7'3 cup sugar. Mix to-
as filling.

cookies

LITTLE

BUTTER

PRETZELS

Mrs. H. Schumacher.

One pound butter,

10 eggs

rind of 3 lemons,

sugar,
teaspoonful
Run over with fork,

Royal Baking

vanilla

(take only whites of eggs), 1 pound
salt, 1 heaping
in long strips.

to taste,
flour.

little
Roll

Powder,

form in rings and bake.

Grandma Grim.

WHITE

PEPPER

NUTS

One pound brown sugar, 4 eggs

1 pound flour, 1 teaspoonful white pepper, 1 scant half
ful baking

Mrs. H. C. Wiesinger.

soda.

(beat eggs and sugar 0 hour),
teaspoon-

OATMEAL

COOKIES

One cup shortening

4 tablespoonfuls milk, ~
mon, 2 cups
Mix in order given;
from teaspoon

sift salt,
on to buttered

flour, 1 cup raisins,

(half and half), 1 cup white sugar, 2 eggs,
cinna ..

teaspoonful

teaspoonful

soda,

]

2 cups dry rolled Quaker Oats.
spices with the flour. Drop
oven.

in a moderate

Bake

soda,
pan.

Mrs. H. C. Wiesinger.

108

Use KNOX GELATINE if you would be sure of results.

Two

cups

sugar,

or cream,
nuts, 30 cups

1 teaspoonful

flour.

Drop from spoon

1 cup butter,

COOKIES

FRUIT
milk
soda, 1 cup raisins, 0 cup chopped wal-

3 eggs, 4 tablespoonfuls

on pan.
Mrs. H. C.

Bake

slowly.
\iViesinger.

One-quarter

o teaspoonful

COCOANUT
cup Dromedary
vanilla,

vanilla
tures,

thoroughly.
shape

into cakes

Beat

MACAROONS
cocoanut,

1 egg white.
egg white

and bake

in moderate

Y3 cup condensed milk,
Mix cocoanut,
and
Combine mix-
15 minutes.

oven

stiff.

milk

until

:Mrs. John Hemmeter.

Three

eggs, beaten

pinch
1 pound
butter.
and nuts
Last,

hot water,
powder,
spoonful
dates
powder.
in pans, bake in moderate
in 1 inch strips

DATE
separately,
salt, 10 cups
chopped
Melt

BARS
1 cup sugar,
flour, 10 teaspoonfuls
nuts,

dates, 1 cup chopped

butter with

and egg yolks
fold in the beaten whites

(beaten),

hot water,
then
of eggs.
oven about 0 hour.

and sprinkle with powdered

sugar.

add sugar,
flour

baking
1 table-
salt,
and baking
thin
Spread
cut

V\Then done,

4 tablespoonfuls

:Mrs. John Hemmeter.

One and one-half

ful
cloves,
teaspoonfuls
cup citron,

GElVIS
sugar, 1cup butter,

WANDERING
cups
.0 teaspoonful
powder, 0 cup
baking
.0 cup raisins,

nutmeg,

enough

flour

figs,

1 teaspoonful

3 eggs, 1 teaspoon-
cinnamon,
2
currants, 0
.0 cup
to roll out.

2 cups brown

it strings.

r
sugar,
Add vanilla.

ICING FOR COOKIES
31 cup butter, 1 cup hot water;

boil until

lVIrs. Veitengrubcr.

DATE

STICKERS

One cup white sugar, 3 eggs, 1 cup walnut meats,

dates,
tins

cut

fine, 1 cup flour, 1 teaspoonful

(slow oven),

cut ancl roll

in powdered

cut fine, 1 cup
Bake in bread

vanilla.
sugar.
~Irs. C. E. Saunby.

109

Your Rugs 100% Clean

2184 Mt. Elliott Ave.

Edgewood 3401

and other high-grade Pianos and Players,

Cheney and Starr Phonographs,

Rolls and Records.

Wellensiek's Music House 3361 Gratiot near Mack

We also sell the famous Reproducing Piano

Edith Evans-(Schumann-Heink's
"The tone is so mellow and sympathetic
find it a joy and pleasure to play on it."

accompanist) who purchased a Packard grand in]une 1913 says:
and the action so unusually good that all pianists will

Phone Melrose 1048

Repairin&' Promptly Done

I MEN

Who wear good c}othes
appreciate good tailoring-
Here you get both.

2 TROUSER SUITS

Made to order as low as $35

8758-8760 Mack Avenue

at Crane

John Ochenfeld & Co.

Manufacturers

and Dealers in

Baby Carriages, Strollers
Doll Cabs & Reed Furniture

3775 Gratiot AveDue

Detroit, Mich.

110

Simply add water and sugar

to the KNOX ACIDULATED package.

PICKLES

AND

PRESERVES

and Chili Sauce!

to work-don't

Pickles, Catsup
Get
Make them sweet or make
But don't delay another

be cross;

hour.

them sour,

CHILI

SAUCE-Very

Good

One-half

bushel
(put

of
through

white onions
2 tablespoonfuls
cloves, 4 tablespoonfuls
vinegar.

Boil

three hours.

red tomatoes,

12 reJ

food chopper),

cinnamon, 1 teaspoonful

salt, 1 teaspoonful

peppers,

2 quarts
6 cups brown sugar,
allspice, 1 teaspoonful
red pepper, 2 quarts

Mrs. H. Malow.

Two dozen corn, 1 cabbage,

o gallon wine vinegar, 1 pound sugar, 2 tablespoonfuls mustard.

celery, 2 red peppers,

CORN CHOWDER
2 bunches

add 1 tablespoonful
let boil a few minutes

salt, boil 20 minutes,

in
let cabbage drain:

put

longer,

Chop cabbage,
mustard
add little red peppers,

last,

at

fill in can.

Mrs. W. M.

(Reindel)

\Veiss.

STRAWBERRY

CONSERVE

Two quarts

strawberries, 1 pineapple,

;4 pound nuts. Cook all slowly

3 pounds

sugar, 1 pound
thick.

until

2 oranges,

raisins,
Pour

in glasses.

~1rs. W. M.

(Reindel) Weiss.

MUSTARD PICKLES

One-half dozen large cucumbers

cut up, 1 quart

green

4 quarts
cauliflower,
peppers, 0 pound Coleman's mustard, 1 ounce turmeric,
brown sugar, 10 cups of flour, 1 gallon cider vineg£!.r.

cut up, 3 heads

tomatoes

small onions,
6 green
4 cups

Mrs. F. Wendt.

BEET RELISH

One quart

beets, boiled and chopped, 1 quart

chopped, 1 cup horse radish, 1 tablespoonful
sugar

Boil 15 minutes.

2 cups vinegar.

raw cabbage,
dry mustard, 0 cup
(Reindel) Weiss.

1\1rs. W. M.

,

PIMENTOS

Can peppers

soon as they a~e picked. Cover

for 10 minutes.
seeds

Dram them and peel
and core.
Fill with boiling water

Pack
and boil

stem all

jars.

at once

skm,

them .with boiling
carefully
in sterilized
in wash boiler 45

Mrs. H. C. W.

water
remove
glass
minutes.

III

For Dainty, Delicious Desserts use KNOX GELATINE.

small

MUSTARD
cucumbers,
large onions,

PICKLES
chopped, 1 quart
chopped, 1 quart

peppers,

pieces,
Onions,

3 green
cucumbers

cucum-
small
small onions,
chopped,
cauliflower
Drain
or
sugar, 1 ounce celery seed, 1 ounce mus-
to boil. Mix % cup flour, 1 teaspoonful
pour
slowly over
Let come to boil

and add 0 gallon

in morning

and

chopped.

6 cups

~ pound dry mustard with vinegar,
slowly. until well mixed.

stir

peppers,

One quart

large
bers, whole, 1 quart
whole, 1 cauliflower,
2 red
in brine
less of vinegar,
tard
turmeric,
pickle mixture,
and can.

over night.

let come

seed,

Mrs. Himelhoch.

CUCU11BER
sliced cucumbers,

PICKLES
sprinkle with

One gallon

over night,
with weakened
spices. When

then rinse with cold water,

vinegar,
boiled, put

add 2 cups

in cans.

stand
cover
sugar, 0 package mixed

salt.
Let
in kettle,

and put

Mrs. W. M. (Reindel) Weiss.
JUICE

GRAPE

One cup of grapes

cup of sugar.
jar and fill.jar with boiling water. Must be air

(do not crush),

scant

Put
tight.

in quart
Excellent.

Mrs. H. C. VV.

MEAT RELISH

cucumbers,

One quart
small
green

1 pint
dozen
this very fine,
and scald in weak vinegar.

large
cucumbers, 0 head
tomatoes,
3 green
lay in salt water

seeds

removed, 1 stalk

cabbage, 1 dozen
sugar.
Drain

peppers,
over night.
Mrs. W. M. (Reindel) Weiss.

little

celery,
onions, 0
Chop all
in morning

Weigh

STRAWBERRY
strawberries
and also same weight
until
stantly
1 pound of. walnuts.

juice forms;

-PINEAPPLE

PRESERVE

and put with
of sugar

Stir
place on stove and boil until

into dish.

same weight

to keep from burning.

Just before

taking

Put

in jars.

of pineapple
this and let stand
Stir con-
from fire, add

thick.

Mrs. Himelhoch.

GRAPE MARMALADE

Three

pounds

of grapes

large oranges, 1 pound raisins
grind entire orange
can and seal.

(seeded),

2 pounds white
(seeded), Yl pound dates

in food chopper.

Cook one hour or

2

sugar,
(pitted),
longer,

Mrs. E. Froehlich.

GRAPE

CONSERVE

6 pounds

of grapes,

o pound of currants, 1 cup of walnuts.
Six pounds
colander
a few minutes;
slowly
hulls,
add nuts
longer, when
bottling.

boil
and boil a few minutes

of sugar, 1 pound
Pulp grapes;
to remove
about

and currants;

of raisins,
boil pulp
add
fifteen minutes;
it

is ready
Mrs. O. C. Kreinheder.

through

stones;

raisins

take

for

112

Pink Coloring

for

fancy

desserts

in each package

of KNOX GEL A TINE.

Four

and one-quarter

Let

sugar.

cups
utes.
fine.
all forty-five minutes.

Add 3 oranges,
Parboil

10

RHUBAI{B

cups rhubarb

stand over night.

CONSERVE
(cut
Cook slowly for

in small pieces), 40
ten min-
cut
seeded
and boil

raisins,

cut

fine, 1 package

pieces orange peel. Add to mixture

Put

in glasses

and seal.

:Mrs. E. C. Jackson.

I

MUSTARD

PICKLES

Six quarts

small pickles, 2 red and 2 green peppers
cauliflower.

3 heads

(small),

onions

3 quarts white
cider vinegar, 6 cups granulated
2 cups flour, 5 cents of turmeric
and onions
mustard,
onions

and cauliflower

and turmeric.

in salt brine

flour

cut
fine,
5 quarts
sugar, 1 cup Coleman's mustard,
Put pickles
powder
dressing:
Add pickles,

The
Boil until

following
thick.

(use half).

24 hours.

and let come to boil.

.

Mrs. A. Eichbauer.

CANNED BEANS

One peck of green beans.

are well covered.
of salt, 3 tablespoonfuls

Cook 20 minutes.

Put enough water on beans

so they
Add 1 cup vinegar, 0 cup

sugar,

and can.

11rs. Stahlhuth.

Slice small cucumbers

SLICED TURMERIC
and onions.

Then pour off liquid,

stand three hours.
pickles add 0 to ~ cup brown sugar. One tablespoonful
mustard
ful
cover.

Then pour over enough cider vinegar
lVlrs. B. L. Kussrow.

and celery seed, 1 red pepper, cut up, 1 scant

fifteen minutes.

Boil about

turmeric

powder.

PICKLES
Sprinkle with salt and let
of
yellow
tablespoon-
to

and to each quart

CORN RELISH

Twelve

ears
corn, 1 medium head cabbage,
2 red peppers,
3 or 4 green peppers,
1 quart vinegar, 20 cups brown sugar,
ful
chopped
vinegar
minutes

fine or put
and sugar,
and put

Cut corn off ears,

food chopper,

enough salt

add cabbage,

turmeric.

to taste,

through

in jars.

salt

6 stalks

celery,
mustard,
to taste, 1 teaspoon-
peppers
then add mustard

celery,

and turmeric.

Boil 20

Mrs. W. Knoll.

4 tablespoonfuls

PEACH CONSERVE
1 pound white
4 pounds
sugar.

Four

peaches,
almonds,

pounds
pound blanched
small pieces, wash and remove
very thin.
for 1 hour. Conserve
in nuts,

in glasses.

then pour

seeds

from grapes,

Cook slowly until well mixed,

add sugar

should be thick and clear when done.

grapes,

Pare peaches

cut

3 oranges, 0
in
slice oranges
and cook
Put

Mrs. W. Knoll.

113

ARTHUR F. DEINZER

HENRY J. DEINZER

Phone MelTolle 1959

CHENEY PHONOGRAPHS

7900 MACK A VENUE

AT BEALS

Coffield Wa.hers.

Detroit, Mich.

Phone lincoln 3874-M

Delivery Service

H. BOHN

Groceries, Meats and
Orling's Fine Sausages

8014 Mack Avenue

Detroit, Michigan

Compliments

of

a Friend

114

Try KNOX ACIDULA TED GELATINE with the Lemon Flavor

enclosed.

CORN RELISH

Cut kernels

from 1 dozen ears of corn.

2 red peppers,

onions,
2 bunches
seeds and all, 1 large head cabbage.
2 pounds of
sugar, 1 box mustard,
~ cup salt, 1 tablespoonful white pepper.
gentle

heat.

Chop 4 silver
4 green

skinned
of celery,
peppers,
Chop to even fineness. Mix
2 tablespoonfuls
celery seed,
Boil all 1 hour over

1\1rs. Cramer

Thirty
peppers,
Chop this all fine and boil until quite

large
tomatoes,
15 tablespoonfuls

sugar,

6 large
1 cup vinegar,

thick.

celery, 4 red
salt
to taste.
.

CELERY SAUCE
10 large onions,

Mrs. A. Johnske.

SPICED PUMPKIN

Pare

pumpkin

and cut

into cubes

and allow to stand

over
and to every pound of pumpkin

with vinegar
morning
add stick cinnamon
taste;
simmer
pierced with a fork.

let

and a few pieces of ginger
slowly

pumpkin

until

Seal while hot.

of about
an inch;
cover
night;
drain well next
take a pound of sugar;
to
and can be

root according

is clear,

Mrs. O. C. Kreinheder.

CHILI

SAUCE

or more large ripe tomatoes,

6 green sweet peppers, 8 onions, 8 tablespoonfuls

Twenty-four

vinegar,
4 tablespoonfuls
ginger,
chop onions
spices

salt, 1 tablespoonful

1 teaspoonful

ground

and peppers

fine.

cloves.
Boil

and vinegar

and boil down to ~ the quantity.

teacups

8 small

of
sugar,
1 tablespoonful
and slice tomatoes,
add sugar,

then

cinnamon,

Peel
1. hour,

Mrs. H. F. Norden.

ORANGE DELIGHT

Slice 4 large,

thin

skinned

oranges

and boil 1 hour. Measure,

water
1 cup sugar.
1.~
it jellies.
fire, add juice of ~ lemon.

hours or until

Let stand over night.

very

fine. Add 8 cups
and to each cup of liquid add
boil slowly
from

before removing

In the morning

1\1rs. B. L. Kussrow.

Ten minutes

DILL

PICKLES

Fill 2 quart

fruit

jar with pickles and a little dill, 2 tablespoon-

fuls of coarse salt, alum the size of a dice, 2 cups of vinegar,
cups
cold water.
keep indefinitely.

filled, add water

2
(seal). Will

:!\tlrs. Hempel.

is not

If jar

FAVORITE

PICKLE

One quart
boiled beets
pepper,
and keep from the air.

1 c~p grated

of fine chopped
2 cups of sugar, 1 tablespoonful

cabbage,

horse

radish.

1. quart

of
salt,
Cover with

fine chopped
1. teaspoonful
cold vinegar

1\1rs. H. C. Stendell.

115

KNOX GELATINE makes dainty desserts

for dainty people.

CURRIE

CUCUMBERS

Six medium sized cucumbers,

let stand about 6 hours. Pour over water,
2 cups vinegar
pepper, 1 teaspoonful
powder.
again,

to 1 cup water

add cucumbers

currie powder,

Boil above,

then put

in jars.

pare and salt

and add 1 teaspoonful

(about 2 handfuls),
then drain well. Dilute
black
turmeric
to a boil

and .0 teaspoonful
and let come

:Mrs. A. J ohnske.

CUCUl\1BER
green

RELISH

large

apples,

chopped

chopped,

cucumbers,

fine, 1 quart

small onions,

dozen
chopped
or cauliflower,

fine, 1 quart
left whole, 1 large
and
salt
and add 3 pounds brown
34 pound white mustard
Let all come to a good boil. Make paste of 1 cup white
34 cup mustard
in slowly

One
onions,
cabbage
3 cooking
brine over night, drain in the morning
sugar, 1.0 quarts vinegar, 1 quart water,
seed.
.0 ounce
flour,
and boil up. Put

chopped. Mix all and cover with

in jars while hot, and seal.

chopped,
hot

3 red peppers,

turmeric.

flour,

Stir

Mrs. Zuehlke.

CHILI

SAUCE

One peck ripe

tablespoonfuls
vinegar.

tomatoes,
mixed spices,

Cook until

thick.

onions,

1 quart
2
.0 cup salt, 1 pound sugar, 1 pint
From a French

3 red peppers,

chef.
Mrs. E. Strubel.

PEACH CONSERVE

Four

pounds

oranges
lemons

three
three
together
of seedless
Cook from 5 to 10 minutes

the peaches

raisins

until

sliced peaches,

4 pounds white

sugar,

and rind of one. Cut
and peel of one. Cut

in small
into small

strips.
slices.

are very soft.
and .0 pound blanched

Then
almonds

JUlce of
Juices
of
Cook all
add 1 pound
or walnuts.

longer,

and seal hot

jars.
Mrs. H. F. Hoffmeyer.

in glass

CUCUMBER

PICKLES
over night.

Put
drain.
pickles
utes.
pepper
clear vinegar,
good.

small pickles
equal

in salt water
parts

Take
in to draw out some of the salt.
Drain.
and horse radish pieces

of vinegar

pickles

Then

put

boil

and water,

In the morning,
and put
Leave in about 5 min-
chili,
in, also a few spices. Now take
in bag and boil

in cans,

putting

small

sugar

to taste, mixed spices, put

Pour boiling vinegar

over pickles

and seal.
Mrs. Walter Russell.

116

KNOX ACIDULA TED GELATINE saves
squeezing lemons.

the cost,

time and bother

of

PEPPER

HASH

One dozen green peppers, 1 dozen red peppers

3 large

onions.

Chop

fine

let st~nd for 10 minutes,

drain.

and
Cover

dry and add 3 tablespoonfuls
sugar.

Cook 15 minutes.

seed),

out
wate:,
a boIl. DraIn,
gar
for cold meats.

and 2 cups

(wash

cover with
again,
salt, 1 quart
in jars.

and take
boilina-°
let come t~
vine-
Fine

Pack

One quart

QUINCE
6 large
cranberries,
with 10 cups water.
berries.
through

JELLY
apples,
Boil
cranberries
mix with
bag,
To each cup of juice, add 1 cup of sugar.
or until

jellies.

Drain

it

Mrs. Walter

Russell.

8 large

quinces.

and quinces

apples
then measure

Boil
and
the juice.
Boil about 20 minutes,
:1\1rs. W. J. Hiller.

l\1USTARD

(cut

Two

small onions,

quarts
tomatoes
green
in weak brine
and drain.
fuls
and scald and pour over pickles

2 quarts
in small pieces),
24 hours,
12 tablespoonfuls
1 cup flour, 2 quarts

Dressing:
powder,

and let stand

turmeric

hot.

PICKLES
2 quarts
small
Put
2 heads
then scald in same water
2 tablespoon-

cauliflower.

cucumbers,

mustard,

vinegar.

Stir well

1\1rs. H.

\lV. Kammer.

CHOW CHOW
tomatoes, 1 large
(take
seed out).

green

One-half

peck green
peppers

a colander

drain
and let
dissolved
take

through
it come to a boil.
Stir

2 large
fine. Mix well with 1 cup salt and let stand
morning
vinegar
starch,
minutes
cup sugar,
tard, 1 teaspoonful
~ler: 1 cup grated
In Jars.

1 cup mustard
curry
horse

seeds,
powder,
radish.

fire and let

in water.

it off

3 tablespoonfuls
1 tablespoonful
Mix
all well

Take
in chow chow.

overnight.

2 tablespoonfuls

cabbage,
6 large onions,
Chop all
very
together
In the
cover with 0 gallon
of corn
a few
add 1
ground mus-
pow-
turmeric
Pack

After
cold,

together.

it cool. When

and

the

:1\1rs. Walter

Russell.

CUCUMBER
Slice

10 onions.

white mustard

Boil 3 quarts
seed,

SUEY
and

salt,

and
vinegar,
4 cups
1 tablespoonf~ll

currie
and onions

powde:,
and boIl 20 mInutes.

Fifty

pickles,
and drain.

night,
spoonfuls
tablespoonful
pickles

stand

let
sugar,
cele~y

over
2 table-
seed.

1
1 sm~ll bag of mIxed .spIces. Add

Can whIle
:Mrs. V\T. J. Hiller.

hot.

117

See that

the name K-N-O-X is on each package of gelatine you buy.

PEPPER

HASH

One and one-half dozen green peppers, 0 dozen red peppers,
1 table-
and
Let stand 5 minutes.
10 minutes.
all
Can, and

1 dozen onions, 2 cups white
spoonful mustard
onions and pour boiling water over
Drain,
together,
boil 20 minutes.
this will keep all winter.

them.
again and let stand

Do not use hot peppers.

seed, 2 tablespoonfuls

salt. Chop peppers

add hot water

pints vinegar,

sugar, 10

Put

Mrs. W. J. Hiller.

DILL PICKLES

Salt pickles over night,

and 2 cups vinegar.
a piece of horse radish root.

then boil 1 gallon water

Pour over pickles hot, put dill

to 1 cup salt
and

in jars

Mrs. Chas. Mann.

CORN RELISH
One dozen ears corn, 0 dozen heads
o hour with
four
3 small
mustard,

1 pint vinegar, 0 pint water,
sugar,

(chop these

red peppers

to taste.

2 cups

salt

Put

celery, 1 head cabbage,
ingredients
Boil

fine).

2 tablespoonfuls

into jars.

Mrs. H. W. Kammer.

TOMATO

CATSUP

One dozen large onions,
ground

2 grated

2 ounces

allspice,
pepper, 1 ounce ground
celery,
1 bushel
Add tomatoes
small bags. Add other
until

tomatoes.

Bottle

thick.

nutmegs,

at once.

2 quarts
black pepper,

vinegar,

2 ounces

cloves, 2 ounces mustard

2 pounds

brown
and celery

Cut onions

ground

2 ounces

ground
red
flour, 2 heads
salt,
pieces.
in
from 4 to 5 hours

sugar,
into small

Tie spices

1 pint

and boil until well cooked.

Strain.

ingredients

and boil

Mrs. H. W. Kammer.

GOOD CATSUP

cut

in small pieces.

a sieve.

To the pulp of these

One bushel

tomatoes
then rub through

soft,
add 8 cups
and boil
fuls cinnamon,
allspice,

three hours.

6 level
2 teaspoonfuls

sugar,

8 cups vinegar,

20 level

Just before bottling,

teaspoonfuls
cloves.

red pepper,

tablespoonfuls

Cook until

very
tomatoes
salt,
teaspoon-
2 teaspoonfuls

add 8 level

Mrs. VV. J. Hiller.

GERMAN CHILI

SAUCE WITHOUT

SPICE

One peck tomatoes,

1 large

red pepper,

cup vinegar, 1 cup brown

sugar, ~ cup salt. Boil

6 medium onions,
Mrs. W. J. Hiller.

three hours.

]

118

Knox Acidulated Gelatine-no

bother-no

trouble-no

squeezing lemons.

SLICED

PICKLES

.One gallon

pickles, 1 handful

salt.

with hot water
t~blespoonfuls mustard
vmegar,
sugar.
2 cups
onions.
Put
boil pickles.

in pickles.

and let stand over night.

seed, 2 tablespoonfuls

Boil

together
Let vinegar

Four

Slice pickles

and cover
large onions, 2
celery seed, 1 quart
vinegar,
seed and
come to a boil. Do not
Mrs. H. F. Hoffmeyer.

sugar,

CELERY

RELISH
(take seeds out),

One dozen cucumbers

Let stand over night.
2 quarts water,

toes, 2 quarts onions, 1 dozen celery.
ful of salt.
quarts
vinegar,
handful mustard
mustard.
tomatoes,
When
hot

:Mix in vinegar,
celery,

in glass jars. Very good.

onions,
to remove,

ready

seed, 4 tablespoonfuls

cucumbers.
add 4 chopped

boil vinegar

In morning

2 pounds

.0 peck of green toma-
Chop and mix with hand-
Two
small

drain well.
sugar,

brown

flour, 3 tablespoonfuls
and water,
\tVhen boiled,

then
add
add paste.
and seal

red peppers,

Mrs. H. F. Hoffmeyer.

DUTCH PICKLES

Twelve

large

cucumbers,

Let

vinegar,

onions.
half pint
~ teaspoonful mustard,
powder.
toes. Add onions

Cook this 5 minutes,

stand in salt and water

3 tablespoonfuls

pared

and sliced,
over night.
flour,
y,l

sliced
One and one-
salt,
turmeric
then add 1 can of chopped pimen-

2 quarts
.0 teaspoonful
teaspoonful

1 pound sugar,

and cucumbers,

and scald good.

:r..1rs. G. Ferner.

CHOP

SUEY PICKLES

Fifty medium size cucumbers,

sliced

(unpeeled),

Ten onions
of white vinegar,

sliced and salted

2 tablespoonfuls

over night.
mustard

salted
over
Now take 3
seed, 1 table-
2 table-
sugar, 3 red

night.
quarts
spoonful
celery
spoonfuls whole
peppers

sliced.

seeel, 1 tablespoonful
allspice
(in a sack),
Cook ten minutes.

ground

pepper,

4 cups white

Mrs. G. Ferner.

CELERY

RELISH

One quart green tomatoes
chopped,
1 dozen stalks

cucumbers

1 quart

chopped,
1 green pepper
celery chopped.

salt brine over all. Let

st~nd for 10 ml?utes,

J\1ix 2 tablespoontuls

add 4 small cups
pour over

sugar, ~ large

the coptents m kettle.

it creams.

Do not boIl.

1 quart
pers chopped,
strong
put
in kett1e.
little vinegar,
quart
vinegar;
fire until

cabbage

chopped,

chopped,
2 red pep-
:r=>ourboilit;g hot
dram. and
Coleman s mustard m a
and 1
the

cup ~our,

Stir over
Mrs. J. Hornick.

119

Where

recipes

call for Gelatine use Knox Gelatine.

DAINTIES

FRENCH

DAINTIES

(CANDY)

1 cup cold water.

cups boiling water,
five minutes.

Add the boiling water.
fifteen minutes.

Two envelopes Knox Acidulated Gelatine, 4 cups granulated
Soak the gelatine

and. boil slowly for
vVhen somewhat
the Lemon Flavor

10
cold water
add the sugar
equal parts.
spoonful
of
.in one
To the other part add one-half
into shallow tins
over night;
powdered
flavors and colors, and adding chopped nuts, dates or figs.

sugar,
in the
dissolved
into two
tea-
envelope, dissolved
extract.
Pour
stand
or
Vary by using different

cooled add to one part one-half
found in separate

that have been dipped
into squares.

and one tablespoonful
extract

and let stand to crystallize.

in cold water.
Roll

of cloves.
Let

turn out and cut

in fine granulated

tablespoonful

\Vhen
Divide

teaspoonful

lemon

water,

sugar

DIVINITY

CANDY

slow fire, stirring

Two cups white sugar, 0 cup IZaro corn syrup, Y; cup cold water.
l\1ix together well, stirring about 5 min. before putting on fire. Cook
over
it
V\Thile this is boiling, beat whites of 2 eggs until
is entirely
very stiff.
the
vanilla and 1 cup
same way as much as possible. Add 1 teaspoonful
chopped walnut meats. When the mixture
starts
to become creamy,
pour

slowly into beaten whites beating always

in squares before it gets cold.

often, until when dropped

brittle.
Pour'syrup

into cold water

into buttered

dish. Cut

1V1rs.A. Johnske.

SEA FOAl\'1
sugar, 0 cup corn syrup, 0 cup water,
Cook sugar, water

and syrup together

Two cups granulated

cup nut meats, 2 eggs.
it will harden
which have been broken in small pieces and add gradually,
constantly,
pour

Beat
into squares.

to the beaten whites

from the fire, stir

pan, cool and cut

in cold water.

into buttered

of eggs.

Take

until

1
until
in nut meats
stirring
and

creamy

:Mrs. Schumacher.

FUDGE

Two cups of sugar,

1 cup of

thick sweet

chocolate.
of chopped nuts,

Boil until

it makes a soft ball

in the water,

stir

turn out and cut

in squares.

cream, 0 pound

of
in 1 cup

1\1rs. E. C. Jackson.

STUFFED
fill the date with fondant

DATES

Remove

the stone,

folded
of white fondant

a pecan nut. Do not quite

close the date but

showing.

Roll

in coarse granulated

sugar.

into wl;ich has been
leave a line

lV1rs. E. C. Jackson.

120

FOUR PINTS of jelly in each package of Knox Gelatine.

Open steamed
and roll

fondant

STUFFED
figs at stem end,
in granulated

sugar.

FIGS

fill with chopped nuts, mix with

KISSES
One-hal f pound cocoanut, 2 egg whites, 20

COCOANUT

ounces of sugar. Bake.

:Mrs. H. F. Hoffmeyer.

:Mrs. E. C. Jackson.

PUFFED

RICE CANDY

One cup sugar, 0 cup water, 1 teaspoonful

7'8 teaspoonful
size walnut, 2 tablespoonfuls molasses, 0 package puffed
forms

salt, butter
rice. Boil all
a syrup. Heat puffed rice in oven and add syrup.

except puffed rice together

ingredients

vinegar,

until

it

:Mrs. H.

\\!. Kammer.

CHOCOLATE
1 cup milk, 10
cocoa or 1 square Baker

sugar,

FUDGE
tablespoonfuls
chocolate,

butter,
1 teaspoonful

Boil sugar, milk, butter
soft ball when tried in cold water.
Pour

and beat until

creamy.

Two cups

spoonfuls
Add nutmeats
gether until
nutmeats
pan and mark into squares.

or cocoanut.

or cocoanut

it forms

4 table-
vanilla.
and cocoa to-
Add vanilla,
into buttered

1\1rs. H. \\!. Kammer.

KISSES

CHOCOLATE

ALl\IOND

Four

egg whites, 0 pound powdered

sugar, 1 teaspoonful
mon, 0 poung grated almonds, 1 cake grated sweet chocolate.
egg whites
late.

add cinnamon,

;,0 hour,

and sugar

almonds

cinna-
Beat
and choco-

1\tfrs. C. E. Saunby.

121

Knox Gelatine
two envelopes.

is measured ready for use-each

package is divided into

HELPFUL

HINTS

HELPFUL
Acidulated Water

HINTS
is water

TO HOUSEKEEPERS
to which
or

vinegar

lemon

JUIce is

added.

One tablespoonful

of the acid is allowed to 1 quart water.

To Blanch Almonds.
and let stand 2 minutes;
skins. Dry between towels.

Cover
drain, put

Jordan

almonds with boiling water
the

and rub off

into cold water,

To Shred Almonds.

'Vise of

the nut.

Cut blanched almonds

in thin strips,

length-

Macaroon Dust. Dry macaroons
Flavoring

Extracts
mixture when cold.
goodness

passes off with the steam.

pounded and sifted.

and Wine
I f added while mixture

should

be added

if possible

is hot, much of

to a
the

Mixed :Mustard.

:Mix 2 tablespoonfuls mustard

sugar,
paste. Vinegar may be used in place of water.

add hot water gradually

until of

the consistency

and 1 teaspoonful
of a thick

To Prevent
1 teaspoonful

Salt
cornstarch

from Lumping.

:Mix with cornstarch,

allowing

to 6 teaspoonft~ls

salt.

To Remove Grass Stains
Cut Glass

should be washed

hot and of same temperature.
of a pound

Three-quarters
makes 25 cups.

from cotton goods, wash in alcohol.

and rinsed in water

that

is not very

of coffee will make 1 gallon, 1 gallon

One 3 pound chicken will make 2 quarts

10 persons.

of salad "and will serve

Bread crumbs

absorb

grease.
One gallon

of
in sherbet

served

should always be used for

frying,

as cracker

crumbs

ice cream,
if
glasses, 30 at

served
least.

on plates, will

serve 24;

if

To Remove

Fruit

Stains.

Pour

face, having it fall
ter
of cold water

than dipping stain in and out of hot water;
and hang out of doors on frosty

from a distance of three

boiling water
feet.

over
This

or wring articles
night.

sur-
stained
is much bet-
out

To Clean Graniteware where mixtures

fill with cold water,

on. Half
ually to boiling point,
Any soap powder may be used in place of washing

have been cooked or burned
soda, heat water grad-
then empty, when dish may be easily washed.

add washing

soda.

122

Knox Gelatine

solves the problem of "What

to have for dessert}"

To Wash Mirrors

wrung
skin.

out of warm water,
This method

and Windows.

skin
then wipe with a piece of dry chamois

Rub over with chamois

saves much strength ..

To Remove White

Spots
water nearly to boiling point.
rub over
Alcohol or camphor quickly applied may be used.

spot with a dry cloth.

Place over spot,

from Furniture.

Repeat

if

Dip a cloth in hot
remove quickly, and
removed.

is not

spot

Should Sink Drain chance to get choked, pour

copperas dissolved in 2 quarts boiling water.
repeat before

for a plumber.

sending

into sink ~ pound
If this is not efficacious,

To Remove Grease Spots.

Cold water

and Ivory Soap will

move grease spots
is useful
cately colored goods.

for black woolen goods, but
is always

Ether

from cotton and woolen fabrics.

leaves a slight
sure and safe to use.

re-
Castilian Cream
ring on deli-

Never put cogs of an Egg-beater

in water.

To Clean a Copper Boiler use Putz Pomade Cream.

woolen cloth when boiler
woolen cloth and polish with flannel or chamois.
use oxalic acid.

is warm, not hot;

and brasses

Faucets

are treated

Apply with
then rub off with second
I f badly tarnished
in the same way.

Polish for Hard Wood Floors.

turpentine.
a paste will be formed.

Put

in saucepan

Use 1 part beeswax

and 2 parts
and when wax is dissolved

on range,

To clean Piano Keys,

rub over with alcohol.

To remove old Tea and Coffee Stains, wet spot with cold water,
Then wash

and let stand two or three hours.

and hard soap. Repeat

if necessary.

cover with glycerine,
with cold water

then cover with a piece of old linen;

For a Burn apply equal parts of white of egg and olive oil mixed
if applied at once no
then cover with
the

together,
blister will
cloth and keep the same wet with cold water.
pain and prevents blistering.

Or apply at once cooking soda,

takes out

form.

This

To Remove Dust

brush.

from Rattan

Furniture

use a painter's

small

A little vanilla

flavor.

APPLE

SAUCE HINT

added to the apple

sauce will greatly

improve

the

:Mrs. Armstrong.

123

Knox Gelatine

is economical-FOUR

PINTS in each package.

Five

iron vessel;

You find that

the same

time

stirring

stir until dissolved.

HARD SOAP WITHOUT BOILING
tallow (saved

or

clean grease
:Melt and set aside

and 3/z pounds
as well).

to cool until

it slowly into the grease

(not grease
until both are thoroughly

a can of Red Seal Lye in 3.0 pints of cold water
or

will do just
Dissolve
earthen
has become hot; when cooled to the temperature
and hot, pour
at
become
then pour
and set
fine wire.
thin twine or
layers
greasy
it
is not
stirring;
then cut up, put
and boil until
as above directed
cakes.

up drippings
lukewarm.
in an
the lye
between luke warm
into the lye),
and
combined
separate,
Cover
shape with
is streaked with
by improper
into a vessel or pan with a little water
into a mould again
into

into a mould or wooden box lined inside with paper.

in a warm place when it can be cut any desired

I f the soap separates
combined,

soap is all melted and clear.

for a few days before

and thick: but not

too long or

they will

thoroughly
it all

and let stand

or
caused

smooth

Pour

cutting

SENNA PRUNES FOR CONSTIPATION

Mrs. L. Reindel.

Twenty-four

prunes, 1 pint of boiling water, 2 tablespoonfuls

Steep senna

leaves.
then strain, wash stew-pan
cover and simmer until
put
will keep for months.

in a jar and use as required.

in the water where

and put

in the senna water

the prunes have absorbed
prunes

These

senna
it will keep hot 2 hours;
and prunes,
then
and

the water;
a~e delicious

all

1\1rs. Vei tengru ber.

124

Try the Knox Gelatine

recipes

found in this book.

I

TABLE OF MEASURES

(liquid)
(dry)
(liquid)
to

teaspoonfuls
teaspoonfuls
tablespoonfuls

Four
Three
Four
Two wineglasses
Two gills (liquid)
Two cups .equal
Two pints equal.
One quart
Two cups or one pint granulated

si fted flour equals

is equal

is equal

to

is equal
is equal
is equal

to
1 tablespoonful
to
1 tablespoonful
to. 0 gill, 34 cup, 1 wineglassful
1 gill
1 cup
1 pint
1 quart
1 pound
1 pound

,

sugar equals

tsp
tbsp
pt.
qt
gal.
lb
pk
bu
pkg
doz
oz

ABBREVIATIONS

teaspoon
tablespoon
pint
quart
gallon
pound
peck
bushel
package
dozen
ounce

..,~

Knox Gelatine makes a transparent.

tender. quivering jelly.

TIME TABLE FOR COOKING VEGETABLES IN WATER

Asparagus
Beets (young)
Beets (old)
Carrots
Cabbage
Cauliflower
Celery
Green Peas
Green Corn
Lima Beans
Onions
Parsnips
Potatoes
Rice
Spinach
String Beans
,
Turnips
Tomatoes

'0'

•••••••••••

20 to 40 minutes
.45 minutes
3 to 4 hours
25 to 30 minutes
15 minutes
20 to 30 minutes
20 to 30 minutes
30 to 45 minutes
12 to 30 minutes
1 hour or more
45 to 60 minutes
30 to 45 minutes
25 to 30 minutes
20 to 45 minutes
30 to 45 minutes
1 to 3 hours
45 minutes
1 to 3 hours

126

DESSERTS can be made in a short time with Knox Gelatine.

TIME TABLE

FOR ROASTING

(Per Pound)

(well done)
(rare)

Beef, Round
Beef Ribs
Beef Ribs
-
Mqtton, Leg (well done)
Mutton, Leg (rare)
Mutton, Loin (rare)
Mutton,
Shoulder
Lamb
(well done)
Veal
(well done)
Pork (well done)
Chicken
Goose
Turkey,

(stuffed)

8-pound

,

:

,

'

10 to 12 minutes
12 to 15 minutes
8 to 10 minutes
15 minutes
8 minutes
8 minutes
15 minutes
20 minutes
25 minutes
30 minutes
15 minutes
18 to 20 minutes
About 2 hours

Now all good things must

have

an end

So there's

no need of

further

looking;

For

this

completes

our book,

dear

friend,

And we will

leave you to your

cooking.

127

Use Knox Gelatine--the

two quart package.

COURSE

DINNER

Five Course Dinner-lVlrs. Walter Wendt

Anchovy
*Dumpling

on Toast
Soup

Olives

Celery

Chicken,

en Casserole, with lVlushrooms

Mashed Potatoes

Creamed Cauliflower

Asparagus

Salad

lVIaple Custard, with Whipped Cream

Coffee

*Dumpling Recipe. Two eggs, well beaten, enough cracker

to absorb the eggs, 1 heaping
and scant

of sugar,
of nut.meg. Boil fifteen minutes

teaspoonful

tablespoonful

crumbs
pinch of
salt,
in beef stock.

Three Course Luncheon-Mrs.
Grapefruit

Walter Wendt

Broiled Lamb Chops
Escalloped Potatoes
Raspberry
Sherbet

French Peas

Strawberry

Shortcake

128