Courtesy Qualify Service 54 Busy Departments To Sene You YOUR BOY AND GIRL will soon be ready for college WILL YOU BE READY TO SEND THEM? Start a savings account for their education NOW in our Savings Department THE OLD .NAL BANK MONROE AT PEARL NO BRANCHES For Many Years .. A Friend • To Many People THE NORTH PARK Cool~ Bool~ A COLLECTION OF TRIED RECIPES TENDERED BY FRIENDS OF THE CIRCLE FOR THE EDIFICATION OF COOKS TO WHOM IT IS DEDICATED SECOND EDITION North Park Ladies Circle Publish~d by 1922 The Ladies' Circle wishes to thank those who have assisted Park Cook Book. and we sincerely help to edition this second in compiling of the North The poet has well de\fined the need of cooks hope our many friends. carefully selected these recipes will be of great "\Ve may live without We may live without We may live without But civilized man cannot and art, poetry, music conscience friends, we may live without and live without heart, books, live without cooks. "He may live without He may live without He may live without But where is knowledge is hope but deceiving? but pining? is passion is the man who can live without books; what hope; what love; what dining?" but grieving? -Owen Meredith. INDEX FOR A HAPPY DAY RECIPE Take A little a little dash of cold water, leaven of prayer. A little bit of sunshine in morning Dissolved gold, air. Add to your meal Add thought some merriment, for kith and kin, ingredient, in. thrown for a prime of work And then A plenty Flavor it all with essence And a little dash of play; of love, Let the dear old book and a glance above Complete the well spent day. -Anonymous. __ __..__ .. ,..__ __ __ Fried Cakes .__ A ppet ize rs Bread-Rolls Ca kes Ca ndies __ Cheese Dishes Ch urc h Su ppe rs Cookies. De ss ert s Eggs __ Fis h F ru its. Can ned Fritters-Croquettes Ice Box Cakes. Ice Cream and Sherbets I nval ids' Dishes __ Jams. "1[ eat s ~I t1flins-Gems Pickles-Re r ie s Pt: dding s S:tlads Sa n d wic h e s Sa u cc s S:)1" ps Vegctables \\fe'ghts J ellies __ and Mcasures and Dressings __ __ __ __ lishes __ __ __ __ __ __ __ __ __ __ __ __ __ __ -- __ __ __ 44- 45 55- 59 83- 93 118-121 42- 43 __..125-126 75- 80 95- 98 37- 38 9- 11 ..l 05-1 09 50- 52 103 .101-102 122-124 ll 1-112 21- 26 47- 49 113-117 __.. 61- 64 67- 72 __.. 13- 18 41 35 5- 7 29- 32 127 39- For Canning Fruit and Vegetables. scnd for Farmers' Bulletin 839. STOCUM AND HUBBARD FUNERAL DIRECTORS NORTH PARK, MICH. 605 Coit Road. Citizens Phone 76123 LADY ASSISTANT Flowers Ordered for All Occasions SCALP AND FACIAL TREATMENTS SHAMPOO MANICURING Miss Stokes Shop 429 METZ BLDG. E. FULTON, OPPOSITE PARK Appointments,-68787 KNOX GELATINE tender, quivering jelly makes a transparent, SOUPS "Some like it hot, Some like it in the pot Some like it cold; Nine days old," SOUP STOCK 2 pounds 2 quarts 1 small onion. shin beef. cold water. 2 teaspoons salt. 1:4 cup each carrot, 1 sprig parsley. turnip, celery. \Vipe the meat with a damp cloth and cut up into small pieces. it with the salt add Set aside to cool and if necessary To tomatoes Put chopped vegetables remove and the stock may be strained and vegetables this stock may be added other vegetables, or peas, into cold water and let simmer and cook one hour cake of fat. When ready to use add more removed if desired. such as potatoes, rice or spaghetti. for 5 hours; longer. salt Jennie Pixley. PUREE OF PEAS OR CORN (drained), collander through put One can peas to take out skins; 3 cups hot water, add to peas and let simmer for a few minutes. Add 2 cups rich milk and let come to boiling heat but do not boiL To this add 2 teaspoons and salt to taste. Again let come to boil. Serve hot with salted wafers: A dash of onion or celery salt of flour creamed with 1 teaspoon is liked by many. of butter Mrs. Sumner V\T ells. HOLLAND 2 pork hocks. 1 quart dried peas, soaked over night. Boil until peas are tender PEA SOUP 2 onions. 2 potatoes. Salt to taste. Mrs. W. R. Townsend. TOMATO SOUP heat to ooiling; tomatoes, and stir well; add 1 quart of boiling milk or milk and add salt, pepper, butter soda; One quart o teaspoon cream. Ellen N. Holms. CREAM OF PEA SOUP o lb. dried peas, soaked over night. Drain and add 1 onion and some celery tops. Press through wire sieve Add 1 pint milk and 1 cup water and large piece cornstarch moistened with Thicken with of butter. water, to taste. Dried lima beans may be used instead of peas. Mrs. V. E. Thebaud. Cover with water and cook until 1 tablespoon tender. Salt CREAM SOUPS Asparagus. corn, lima beans, peas, make very delicious and wholesome each of these is a well-made white sauce. tomatoes, cream soups. spinach The foundation and celery for Use Smith's Vanilla and your cake will have a soul 5 KNOX GELATINE makes dainty desserts for dainty people CREAM OF ASPARAGUS SOUP No.2 or ~ No.2 asparagus. size can asparagus tips size can of long 1 tablespoon 0 teaspoon Y-t teaspoon 10 cups milk. flour. salt. pepper tablespoon Drain reserving to the bubbling seasoning. if desired. stir the pulp the asparagus hot crackers. butter the liquid both. Melt stage, or margarine. from the the butter then add the milk, to which a tiny sprinkle Rub the long asparagus into the points liquid. and serve with Simmer the cut and tips from it, the asparagus asparagus and add the flour, cook both together and the of mace and paprika may be added and- add or wtih the for a few moments, a sieve, then triangles through liquor toast, little tips or of CREAM OF TOMATO SOUP size can tomatoes. sugar. soda 1 No.2 1 teaspoon ~ teaspoon 1 tablespoon Cook the let boil sauce soda, white cook the soup after bined, or it may curdle. ant accompaniment as usual, flour. tomatoes with for a moment, to this soup. 1 tablespoon substitute. 10 cups milk. butter or butter the then sugar for ten minutes, press through a sieve. add the tomato the tomato Small pulp and white square crackers, pulp and serve sauce toasted, make 1Iake then add the the at once. Do not have been com- a pleas- CLEAR TOMATO SOUP 1 teaspoon tapioca. size can tomatoes. celery. No.3 cup canned pint water. slice onion. Cook the Salt. Pepper. Paprika. celery tomatoes, a coarse then rub through the sieve after the fire and add the tapioca, which Cook till Sauce and one of sugar may be added the vegetables the tapioca is clear. If desired onion sieve, pouring and together the water have been pressed through should be soaked boiling hot twenty minutes, through it. Place over ten minutes. of vVorcestershire for a teaspoon soup. to this Cook a knuckle of veal hours, few sprigs remove the veal, add rice to the broth; when of parsley and season to taste. cold water, let it simmer 2 rice is soft add a :Mrs. Albert Smith. VEAL SOUP covered with tomatoes. 1 peck ripe 8 stalks celery. 6 large onions. 4 cups water. ~ cup sugar. TOMATO SOUP Y-t cup sal t. Cayenne pepper. cup flour made cold water. into paste with Mix everything together except the flour and cook thoroughly; strain, add the flour and cook again for a few minutes and can. Mrs. Clayton Lawson. Smith's Maple Flavoring 6 is delicious. Try it See that the name K-N-O-X is on each package of gelatine you buy YANKEE FLAVOR, Flavor Yankee SOUPS. AND SAUCES to the quart ~ teaspoonful beef bouillon, color. All sorts by the addition quart of soup. on meat, pies, etc., tea and all clear of soup stocks of one-fourth Stir in gravies. imparts in while cooking. beans, piquancy sauces, a delicious a delicious soups are improved of a teaspoonful A few drops apple sauce, to the food. imparts zest to consomme, and richness in flavor and appearance of Yankee Flavor of Yankee pumpkin and to the Flavor apple Drink Smith's Jiffy Punch-l0 drinks for 10 cents j OTTE BROTHERS American Laundry Grand Rapids Also ENERGINE DRY CLEANING RUG RENOVATING ROUGH DRY LAUNDRY WORK, IOC PER POUND ALL FLAT WORK IRONED LET UNCLE SAM WATCH YOUR SAVINGS Every branch of this great supervision utmost in safety. institution of the United States Government, resourceful is under insuring the the BRANCHES: and Division and Wealthy and Grand Monroe Division Michigan Hall Burton Heights and Division Stocking Broadway Prescott Fuller Station and Fourth and Ninth Street Grand Rapids National Bank Main Office, Campau Square and Pearl St. 8 Try the KNOX GELATINE recipes found in this book FISH "Oh! you who ha\'e been a-fishing That it always is the biggest' fish Will indorse me when I sa\'. You catch that gets away." -Eugene Field, BAKED FISH 2 tablespoonfuls of chopped onions. Butter tablespoonful size of a walnut. suet. Make a dressing Pepper. salt and I egg beaten thoroughly, Little parsley. of bread crumbs. Stuff the fish and sew or tie securely. seasoning with salt and pepper. Bake in pan with hot water, Baste laying pieces of pork on top, very often. Mrs Walker. 1 cup salt fish. 2 cups mashed 2 tablespoonfuls potatoes. cream. Remove CODFISH BALLS 1 tablespoonful melted butter. I egg, season with pepper. from the fish all the bones. Make into cakes and fry in smoking hot pork fat or Cottolene. Mrs. Chas S. Davies. 2 cans salmon. SALMON TURBOT Pepper and salt. Dressing-Heat a pint of milk, cool add 2 eggs beaten, onion, and a little chopped parsley. dressing, one-half hour. sprinkle bread crumbs ~ pound butter, Put thicken with 1 cup of flour; when season with a little grated in a dish, layers of fish and the top. Bake and bits of butter over Mrs. Frank Van Steenberg. BAKED CANNED SALMON by pouring Freshen of 1 can of salmon, 3 cups of into fish it has drained and cooled. Add 0 cup of cream (or milk and a and cold water and let come to a boil. Beat up lightly 2 eggs; after little butter) sprinkle in individual lh hour. Bake over with rolled crackers. over contents and a little baking dishes salt. Put stir Mrs. \\'m. Rudy. SALMON CROQUETTES can salmon. and skin. egg. remove bones Make into patties o cup milk. I cup cracker Salt. and fry in butter. crumbs. 11rs. F. Hachmuth. Smith's Flavoring has a flavor all its own 9 Where recipes call for Gelatine, use KNOX GELATINE FISH TURBOT ?I,S cups cold fish flaked. - /.2 cups milk. o cup flour. o teaspoon 1 slice onion. salt. of parsley. Sprig Scald milk with onion and parsley, flour. pepper and and add slightly salt beaten. ~~ teaspoon ;q cup butter. 1 lemon. pepper. Yolks of 2 eggs. Cracker crumbs. remove seasoning. the milk-then gradually }.felt butter, eggs add ~Irs. \Vm. H. Perkins. TUNA FISH OR CRAB MEAT IN RAMEKINS and bake in small Prepare dishes with fine bread as above, omitting crumbs the pepper, sprinkled over the tops. individual Drain 1 No. 1 size can oysters. crumbs. 1 cup bread butter, 2 tablespoons oysters. the in it. Cover with and dot with butter. and repeat liquor, crumbs pepper. oy~ters the vVorcestershire minutes in a hot oven. oyster SCALLOPED salt, pepper. OYSTERS A few drops Sauce. of \Vorcestershire Butter a baking dish a layer Then of oysters. place a layer place and a layer sprinkle with salt over of crumbs the process, making brought Sauce. over to the the dish, dot with butter the top layer of crumbs. seasoned and bake boiling point and of and the Pour with twenty FRIED OYSTERS for Fat frying. Salt and pepper. No.2 size can oysters. egg. Cracker Drain dust. the oysters, of water. them stand a tablespoon let with and be dipped again in egg and cracker meal. See that on all sides. also that they are given an opportunity before in deep boiling Drop on paper, then wipe them dry and dip in egg well beaten in cracker meal fluffy, they may they are well coated slightly Drain to harden fat and fry a rich brown. Next a few moments. then serve with a garnish the oysters very of sliced lemon. If liked frying. roll 1 No.2 % pound size can oysters. thinly sliced bacon. LITTLE PIGS IN BLANKETS Salt. pepper. parsley, toast. Drain the oysters well. sprinkle with salt and pepper in a bit of bacon. Remove Garnish with sprigs the toothpicks of parsley. Fasten with toothpicks and broil and serve on squares of hot buttered over a hot and roll each fire. toast. 11rs. J. R. Pixley. If you want something different, try Smith's N ectarin 10 Simply add water and sugar to the KNOX ACIDULATED package TUNA FISH, A LA KING tuna fish. I No. 20 size can or I green pimento. 1 canned I butter tablespoon pepper margarine. or Flake the fish in large pieces. flour, milk and seasonings, and the mushrooms; garine, pieces, the fish and cook till if not desired. simmer is thoroughly it 6 canned muhsrooms. I tablespoon flour. 1 cup milk. paprika. Salt, pepper, of cayenne. A few grains of :Make a white sauce cut then add the pepper for a few moments, then the mar- in large in stir heated. Omit the mushrooms SALMON LOAF Flake a can of salmon fine and mix with 2 cups of bread and 2 eggs. juice, lemon 1 hour; Season with salt, juice. Form into a loaf; put cayenne, onion chopped in a buttered in a pan of hot water. and set cover with paper crumbs fine or onion pan and bake Mrs. Albert Smith. All good Grocers sell Smith's Flavoring 11 MORRIS BROTHERS HARDWARE, HEATING AND PLUMBING Citizens Phone 71876 Fishing Tackle, Auto Accessories, Sporting Goods, Paints, Oils, Glass, Builders' Hardware WE DELIVER That's What You Get in Our Optical Department E. R. PHILLIPS Registered Optometrist in Charge The Big Little Pianos, Records, of Jevvelry. Store-\Tictrolas, Player Rolls, Pianos, and a cOlnplete Player line L. E. PHILLIPS 1365-67 PLAINFIELD AVE. 12 DESSERTS can be made in a'short time with KNOX GELATINE SALADS "To make a perfect salad there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a mad cap to stir the ingredients up and mix them well together."-Spanish Proverb. Soak 0 box Gelatine o cup of mild vinegar. Juice of I lemon. pint boiling water. vVhen beginning COMET SALAD in 0 cup of water 5 minutes. I cup sugar. I teaspoon salt. Add: 2 cups of celery cut fine, ~ can sweet chill, serve on lettuce with mayonnaise red pepper. dressing. to set add 1 cup of finely shredded cabbage, Turn in mold and Mrs. W. R. Townsend. PEACH SALAD Fresh or canned peaches; dates; walnut meats; of peaches on' crisp lettuce leaf, mixed with mayonnaise dressing. lettuce. Lay halves then add chopped dates and nut meats Lastly add 0 walnut meat. Mrs. Geo. H. Hamilton. HOT POTATO SALAD 2 quarts diced cold potatoes. 2 good sized onions. Butter size of two eggs. 3 tablespoons vinegar. I tablespoon water. I tablespoon sugar. I tablespoon flour. 0 teaspoon mustard. Heat. pour over potatoes and heat in oven. Don't brown. Parsley, chives or eggs on top when ready to serve. Mrs. John Schouten. WALDORF SALAD Pare and cut to make I cup. Mix, add 0 cup of chopped of dressing. Serve on lettuce leaves. in pieces, enough apples to make 2 cups, cut celery nuts and 2 tablespoons Mrs. Chas. Ellenger. COTTAGE CHEESE SALAD cheese with pimento cottage in it, 1 teaspoon salad dressing with mustard mixed with whipped Lettuce shredded, of minced pineapple; cream and chopped nuts on top. Mrs. Hodge. RICE SALAD One cup rice cooked in salted water; when cold add 1 cup pine- apple and 0 pint of whipped cream. Mrs. Chas. S. Davies. Be sure and ask for Smith's Flavoring 13 KNOX GELATINE comes LATED (Lemon Flavor) in two packages-PLAIN and ACIDU- POTATO SALAD DRESSING salt. teaspoon I I egg. I cup hot water. ~ cup vinegar, added last. butter. flour. tablespoon tablespoon Mix to paste. teaspoon teaspoon mustard. sugar. Cook until thick. \Vhen cool, thin with cream or milk. 1\'1rs. Chas. S. Davies. CUCUMBER SALAD cucumber large Pour over I tablespoon , diced. I small onion. them a dressing made of ~ cup of whipped and ~ teaspoon sugar, 2 tablespoons vinegar sour cream, salt. 11rs. 11cTaggart. I ~ I I cup of tuna. 2 cups celery, diced. TUNA SALAD heaping tablespoon cup of sweet milk. Cook this and then add: of 3 eggs, beaten. 3 tablespoons Cook all cream. of sugar. together in a double Dressing I~ flour. cups of vinegar. 1 teaspoon mustard. Pinch Butter of salt. size of an egg. boiler; when cold, thin with whipped Mrs. Frank Townsend. SALAD I leaf of I slice of pineapple. lettuce. Whipped cherry on top. cream and salad dressing sweetened Spread ,; sections thick grape cream cheese. fruit. and colored pink; Mrs. 'Vm. P. Putnam. PERFECTION envelope Knox Sparkling SALAD cup sugar. I~ '1 teaspoonful I cup cabbage, .2 cups celery, 2 pimentoes. salt. finely shredded. cut cut in small p:eces. in small pieces. lemon juice. in cold water and salt. ingredients. 5 minutes. Strain Turn into mold, and when mixture Add vinegar, lemon juice, to first dipped in cold Garnish with in cases made of red or begins or endive. Remove or cut to bed of in cubes. and serve lettuce or turn into molds accompaniment lined \vith canned to cold sliced chicken pimentoes. or veal. Gelatine. ~ cup cold water. % cup mild vinegar 2 tablespoonfuls 2 cups boiling water. . Soak gelatine sugar add remaining and chill. boiling water, stiffen, water, mayonnaise green peppers, A delic'ous dressing, Drink Smith's Jiffy Punch, the delicious home drink Try KNOX ACIDULATED GELATINE enclosed with the Lemon Flavor small small can pimentoes. cabbage. onion. CABBAGE SALAD I stalk celery. Nut meats. Sugar and salt Serve on shredded lettuce with mayonnaise to taste. dressing. Mrs. J. c. Force. envelope Knox Sparkling Gelatine. I cup cold water. cups boiling water. 10 lh cup lemon juice. LUNCHEON SALAD o cup sugar. 3 tart apples. o cup pecan nut meats. 1 cup celery, cut in small pieces. Soak gealtine in cold water juice in small Add lemon sliced water. add apples, meats. pany with mayonnaise cases made from bright into mold, Turn and sugar. pieces, first dipped dressing. red apples. five minutes, vVhen mixture chopped celery in cold water, This mixture and dissolve begins and in boiling to stiffen, nut and chill. Accom- may in broken served be TUTTI FRUTTI SALAD 2 slices canned bottle Small 2 tablespoons 2 canned peaches. pineapple. cherries. chopped walnuts. 6 marshmallows. Fruit Salad dressing. Lettuce. Cut the pineapple into shreds, also the peaches, lows and cherries, the fruit dressing on lettuce on each serving. reserving a few of the latter leaves with a generous Decorate with whole for a garnish spoonful of cherries. nuts, marshmal- Arrange salad fruit FRUIT SALAD DRESSING o cup water. 1 cup sugar. the together then the well beaten and add the lemon juice. When thread, cooling whip in the stiffly beaten white of the egg. and water sugar pour Juice of I egg. over Boil I lemon. the until yolk of cool and just before syrup will egg. a Beat while serving, spin the 3 tablespoons 1 tablespoon lh teaspoon oil. vinegar. salt. FRENCH DRESSING % teaspoon Cayenne. Paprika. pepper. Place stir the oil and seasonings them round spoon add a small piece of ice while and stir until a perfect emulsion and round is formed. in a cold bowl and with the back of a In warm weather slowly, add the vinegar till well mixed. Then stirring. There is no Vanilla like Smith's Gilt-Edge Blend 15 Use KNOX GELATINE-the two-quart package 1 can sardines. 1 can shrimps. SHRIMP AND SARDINE SALAD Sauce Tyrolienne. Lettuce. Remove Break the shrimps leaves. the skin from the sardines and break also and mix with the dressing. into small pieces. Serve on lettuce ASPARAGUS SALAD Use canned or fresh asparagus. with red and green peppers, cut Arrange leaves, garnish into strips, dress with French dressing. Mrs. Andy Mouw. on lettuce CHICKEN SALAD Cut a cold boiled fowl in about 0-inch celery, 3 hard boiled eggs; add mayonnaise lettuce. on top. Add a teaspoon of cottage cheese dressing cubes, equal of and serve on crisp on the side and 2 olives amount Robinwood. SALMON OR TUNA SALAD 1 No. 2 size can fish. 6 olives. Drain the Mayonnaise. Lettuce. olives lettuce into bits leaves, placing a spoonful fish well and flake into medium-size. and mix with the fish and salad pieces. dressing; Cut the serve on of mayonnaise on each serving. Three tablespoons dressing with enough paprika delicious Roquefort dressing. ROQUEFORT DRESSING cheese grated Roquefort to color it well, will added to the French into a transform it FRENCH DRESSING FOR FRUIT SALADS Substitute original recipe. lemon, orange or grapefruit juice for vinegar in the MAYONNAISE DRESSING 1 egg. 1 heaping o teaspoon teaspoon mustard. salt. Dash of cayenne. 2 tablespoons 1 pint oil vinegar. (corn or cottonseed) This recipe is a far more simple one than the old tedious method of making mayonnaise, Place the egg, mustard, and is thoroughly salt, cayenne reliable. and vinegar them well with a Dover egg beater tablespoon until one cup has been used, vigorously, in larger taste and add more vinegar or seasoning then add oil of the oil and beat again, continue thoroughly till adding the oil gradually Beat quantities. as necessary. in a bowl, beat then add 1 blended, Your cake will be better if you use Smith's Vanilla 16 See that the name K-N-O-X is on each package of gelatine you buy SAUCE TARTARE Add a teaspoon ley and grated onion chopped each, to the mayonnaise. capers, small pickles, olives, pars- Mrs. E. A. Power. SAUCE VINAIGRETTE This is but a variation of the foundation French dressing. each of chopped Use this sauce with capers, olives, asparagus, ~Ierely parsley cold add to the former and meats, celery small cucumber and other a teaspoon pickles. salads. SAUCE TYROLIENNE Add half a cup of chili sauce to a cup of mayonnaise the st~ffiy beaten white of one egg. and fold in THOUSAND ISLAND DRESSING To a cup of mayonnaise add a cup of chili sauce, a tablespoon chopped peppers, small onions or chives, and olives. each FRUIT SALAD DRESSING 1 cup vinegar. 1 cup water. 1 cup sugar. % cup butter. y:? teaspoon salt. Dash paprika. 2 small tablespoons 4 eggs. well~)eaten. cornstarch. Cook in double boiler. Mrs. Clayton V'l. Lawson. o tablespoon salt. Pinch red pepper. tablespoon flour. y:? Yolks of 2 eggs. SALAD DRESSING 0 tablespoon Yl cup vinegar. 1 tablespoon ~ cup milk. sugar. butter. lvlix the dry ingredients; a smooth stirring constantly paste, occasionally; add the other if cooked as it will curdle. add the beaten yolks gradually cook to the blaze in a double it must ingredients; next to make boiler, be stirred Jr. Mrs. Frank Kress, CRAB MEAT SALAD can Sapco Remove bones. crab meat. Serve with mayonnaise Same amount of celery, cut medium. 2 hard boiled eggs. sliced. and serve on crisp lettuce. Robinwood. Cut hard boiled eggs through olive oil dressing; ricer, a potato and make into serve on lettuce. EGG SALAD into halves add mustard. balls. Refill lengthwise, salt the white, put and pepper, moisten with cream dress with remove yolks. Smith's Maple Flavoring 17 is delicious. Try it KNOX ACIDULATED GELATINE of squeezing saves the cost, lemons time and bother THOUSAND ISLAND DRESSING I cup mayonnaise. 2 teaspoons 2 teaspoons chopped chopped pimentos. olives. 2 tablespoons 2 tablespoons I tablespoon chilli catsup. choped sauce. onions. Fol4 pound 1 onion. 2 tablespoonfuls steak. (or butter). flour. IRISH STEW 10 pints 1 carrot Salt stock or water. and 1 bay leaf. . to taste. and pepper Put suet in kettle. when fat in kettle. slice onion put and seasoning. open center hot. 1 pint let in. shake on flour. simmer Boil 10 20 minutes: flour. 1 teaspoonful is rendered a few minutes. let brown; hours. 11ake dumplings, turn out on plat ter. pour baking powder. add stock or water, remove out cut meat pieces 2 inches fat. of square. also carrot steam in p.an with It. ~en'e stew over salt. \\'m. RI:dy. I cup milk. 11rs. Use Smith's Vanilla and your cake will have a soul 25 K N OX G E L A T I NE is economical—FOUR P I N TS in each package 1 cup cold meat. y2 cup bread crumbs. 1 onion. M E AT C R O Q U E T T ES 1 cup thick white sauce. Salt, pepper. Mold and roll in egg and cracker c r u m bs and fry in deep fat. Mrs. M c T a g g a r t. H OT T O M A L ES V/2 pounds lean pork chops. 2 onions (small). 24 cup rice ( u n c o o k e d ). Salt and pepper. Put the pork and onions t h r o u gh the food chopper and mix with the rice, salt and pepper T a ke 8 or 9 large c a b b a ge leaves, wilt and put a spoonful of the mixture in each leaf, w r ap up and fasten wi h toothpicks, boil or steam 2 h o u rs in a quart of t o m a t o es and 1 quart of hot water. Serve tomales on a platter with liquid in which they were cooked for a dressing. C O LE D O L C O ME L. A. H u b b a r d. 1 pound round steak, g r o u n d. 1 beaten egg. Yi cup bread crumbs. 1 onion fried in butter. 3 tablespoons uncooked rice. 3 tablespoons water. l/2 teaspoon cinnamon. Yz. tablespoon salt. Some pepper. Mix well t o g e t h er and make into 12 or 14 patties and roll each in a cabbage leaf and pin with a toothpick. 1 quart t o m a t o es cooked and strained. 1 tablespoon flour mixed with butter. Pour over meat and bake 1^4 hours. Sauce 1 bay leaf. Y2 teaspoon each of cloves and allspice, salt and paprika, S W I SS S T E AK Mrs. Maud Sherman. Have round steak cut very thick and cut in pieces large enough for a single serving. Brown them in hot grease on both sides. Place in casserole, salt and pepper; add a bay leaf, onions sliced if desired, and cover with water. Cover and bake in slow oven until steak is tender. At serving time tomatoes, peas or any desired vegetable m ay be added and served with the meat. Mrs. P e t er V an W i n g e n. S A U S A GE 20 pounds of chopped meat. 8 ounces of salt. 2 ounces of pepper. 1 ounce of powdered sage. 1 tablespoon ginger. Yi cup sugar. W h en cool pack in pans and first cover it thick with lard, then with paper. Keep in cool, dry place. TO C AN P O RK OR B E EF Cut in chunks that will go in t op of cans. Pack in solid; put tea- spoonful salt in top of each quart can and screw t op on can with t h u mb and Place in boiler of hot water and boil 3 hours. Tighten caps wheen cool. finger. little Jennie Pixley. Smith's Flavoring h as a flavor all its own 26 HART BRAND Canned Fruits and Vegetables Pears Plums Peaches Cherries Blackberries Strawberries Red Raspberries Black Raspberries Peas Corn Pumpkin Succtoash String Beans Pork and Beans Red Kidney Beans Green Lima Beans is your guarantee of quality The Red Heart a full size can containing that and that in every respect the food has undergone full weight of the strictest and that what you get food you purchase. is also in our Canneries the inspection it is clean, pure and wholesome. W. R. Roach & Co. GRAND RAPIDS, MICHIGAN 28 Try the KNOX GELATINE VEGETABLES recipes found in this book "The onion strong, the parsnip sweet, The twining bean, the ruddy beet; Yea, all the garden brings to light Speak it a landscape of delight." GLAZED SWEET POTATOES Pare, slice and boil sweet potatoes, 1 tablespoon butter, 1 cup brown sugar, salt. Slice the potatoes the butter and place in small pieces and place over lengthwise in a buttered baking them, with the sugar of salt. Add a few spoonfuls till the syrup begins of hot water, Then to candy. cover remove dish, and the dish cover cut a sprinkling and cook slowly and brown the potatoes . .Mrs. \V. P. Putnam. LYONNAISE POTATOES Take 8 or 10 good-sized or good drippings fine, until it begins cold boiled in a frying to change diced. Heat potatoes, frying in 1 small and look yellow. pan, color sprinkle well with salt and pepper; care that you do not break taking ] ust before taking dry by shaking Drain up stir in a heated in a tablespoonful colander. butter chopped put cook about must not minced very hot . in your potatoes; 5 minutes, brown. parsley. some onion, Now, stir well and They them. of Serve ESCALLOPED TOMATOES .Mrs. C. C. Nevers. Cover the bottom of a buttered tomatoes. of crumbs and tomatoes Sprinkle with salt and dot with another of the bake dish with and sugar. pieces of butter. cover sliced. fresh and cover with or an- Add another pan and bake crumbs; canned other layer 20 minutes. layer of POTATOES 6 raw potatoes. 1 pint milk. 2 tablespoons tablespoon Bake as escalloped flour. butter. potatoes. ~Irs. T. ]. Haynes. O'BRIEN Salt and pepper. chopped cup cheese. green pepper. Mrs. Frank B. Hilton. CREAMED CABBAGE Chop fine as much tender. To cabbage 1 quart salt large as a walnut, diluted is a very good until water butter as milk partly gency. as will be needed of boiled and pe.per. substItute and boil in salted add cream with cabbage Flour \Vitl~ condensed for cream 111 an emer- \Vm. Donker. :Nlrs. If you want something different, try Smith's Nectarin 29 DESSERTS can be made in a short time with KNOX GELATINE HEALTH CABBAGE. and put Shred cabbage (not boil 20 minutes. Drain. while hot. An invalid fine) too season with salt. pepper can eat it. in boiling and butter. hot water and and serve ~I rs. Frances Deaton. ESCALLOPED Boil until tender. layers of bread crumbs; cover with milk; bake half an hour. chop season with butter. and place ONIONS in baking pepper dish with alterna:e and salt. and nearly ~Irs. \\'m. Donker. MACARONI About a quart of macaroni. -of water. salted. let boil, then Cook until soft. put in colander. in a dish, and butter, add cheese cover with milk. or tomatoes Bake until brown. sticks water. Put salt, pepper add from 12 to 15 rinse with co~d season with or both. 1Irs. Frank B. Hilton. For Boil rice until with seasoning thoroughly, mixture I pound rice of tender; to taste. but do not RICE AND PEAS take 1 can of peas drain water the them. Stir crush from canned rice and peas Butter in, pressing firmly; turn out on plate. or 0 peck green peas; gently, mixing add to the a mold serving put or bowl: very hot. Mrs. \Vm Rudy. peas. ri::e them the ESCALLOPED CORN about Cut from the cob what would make and salt, and stir well together; then add about and put pour in a layer of each until your over this milk until you can see it near over sprinkle a 1 pint of dish is full. adding top. the I pint; little pepper bread crumbs bits of butter; Bake about 1~ hours. Mrs. Geo. S. Xorcross. rice and a little tomatoes. pound quart tablespoon Stew onions flour. until tender, onions. tomatoes Cook and cayenne rice: when pepper SPANISH RICE cut salt. 2 onions 2 tablespoons % teaspoon cream butter done. drain. return fine. butter. cayenne and flour: and onions. Mix well: serve hot. pepper. to fire until dry, add this to add Mrs. Chas. Ellinger. BUTTERED ASPARAGUS 1 tablespoon Salt. pepper lemon juice. and paprika. 1 N o. 2~ size can asparagus. 2 tablespoons butter. the asparagus Heat and the scasoning£. in its o\'\'n liquor. Serve on a hot platter. add the butter. lemon juice Smith's Cake Colorings are pure and healthful 80 Use KNOX GELATINE-the two-quart package or asparagus K o. 20 size cup milk. Heat reserving liquid and seasoning. of buttered toast, the asparagus the liquid. Melt can asparagus tips. ASPARAGUS ON TOAST tablespoon tablespoon Salt, pepper in the liquid in the can, butter. flour. and paprika. then drain, the butter Cook until thick; the sauce over pour and flour arrange it and serve. together, the asparagus carefully add the milk, on strips STRING BEANS, SOUR SAUCE No.2 tablespoon size can string or butter margarine. flour. tablespoon Heat beans the also vinegar blended, add egg. wel1 beaten, beans. vinegar. I tablespoon 1 egg. Salt. Pepper. own in their and seasoning. and serve immediately. liquor, add Simmer butter the and several minutes, flour then 1 No.2 2 tablespoon.s marganne. size can lima beans. butter or LIMA BEANS IN WHITE SAUCE flour. 1 tablespoon I cup milk. Seasoning. Heat the beans well, and serve at once. then make white sauce as usual, add to beans CAULIFLOWER Soak cauliflower in boiling water, and brown servin!!. before put crumbs just 2 hours boil until done, drain. in salted water, in two tablespoons butter; head downward. Then Take one cup fine bread over cauliflower Mrs. J. R. Pixley. pour 1 No.2 2 tablespoons size can celery. melted BRAISED CELERY Pepper. \Vorcestershire butter. Salt. Heat on strips celery the celery in its liquor, of over liquor. toast. the butter pouring adding it a sauc.e made to taste. salt and \Vorcesterslllre Sauce Sauce. of one Drain and serve the together. cup of cooked No.2 size can corn, fine. chopped cup milk. Add the milk CORN SOYFFLE 1 egg. Seasoning. teaspoon corn starch. to the cornstarch corn blended seasoning moments. white. the then whip in the egg yolk. Bake in a hot. well greased and simmer ten minutes with cold milk. Stir al.ld cook and lastly the stIffly beaten dish twenty minutes. baking the 111 a few egg Smith's Vanilla does not bake out 31 KNOX GELATINE makes a transparent, tender, quivering jelly LIMA BEAN LOAF, TOMATO SAUCE I cup bread crumbs. size can tomatoes. No.2 minced tablespoon chopped tablespoon well beaten egg. :\Iash the beans parsley. onion. Salt. Pepper. :\1ilk. thoroughly and add the bread ingredients dish tomato Scatter sauce .. Moisten with a little milk and press and bake substitute. top a good meat crumbs this makes over the crumbs into a greased brown. and other baking Served with I No. 2 size 'can tomatoes. 2 cups bread crumbs. I tablespoon margarine or SCALLOPED TOMATOES ~ onion. Pepper. grated. salt and sugar. bu tter. Arrange in a buttered margarine bread crumbs, the tomatoes, dish. baking let and bake or butter the last thirty minutes. layer onion and seasoning be of the crumbs. in layers dot with POTATO CHIPS Slice peeled water 5 minutes, lard. until skimmer Stir raw potatoes dry and drop a few at a time chips very thin are a light paper brown until and cool. to a piece of brown on slaw cutter. into a kettle soak in salt of boiling then remove with a :\1rs. J. R. Pixley. YANKEE FLAVOR SWEET Southern Style POTATOES \Vash and scrape, done. of butter, Drain Flavor be sufficient salt syrup of nearly lumps Yankee should split or slice lengthwise. and put them in a baking pepper. Pour dish. placing Steam or boil until them liberally There over them quite to a nice brown. over in serving. in an oven to use as a dressing and and bake the syrup STUFFED good SUMMER SQUASH dish to serve on a hot night squash. which from as many summer the cavities with corn cut An especially is stuffed summer the family, the squash for meat vVash and scoop the seeds fill needed for steam until are tender. salt the top and brown with a good brown of cream or butter, slightly gravy. and either lemon. Season then sprinkle in a hot oven. Garnish with sprigs as squashes is prepared as a substitute follows: as will be from the cob and highly with pepper, over Serve with cream sauce or and slices of parsley buttered crumbs rather Mrs. E. 0 Hulliberger. GREEN CORN OYSTERS Take a pint of scraped'pulp of sugar 3 tablespoonfuls to taste, sugar, unless of salt. pepper of melted big tablespoonful possible butter like oysters. the corn is sweet and 1 cup of flour. into hot fat in your enough, Beat hard frying corn, a small teaspoonful of sweet milk. a teaspoonful level from % to 0 a cup of for a few minutes. Drop as much as pan, shaping Drink Smith's Jiffy Punch, 32 :Mrs. E. D Hulliberger. the delicious home drink 38 PANTLIND COFFEE 45c POUND difference between there is a It's the taste in the cup that counts-and noticeable coffee and FRESH ROASTED COFFEE. We have held the confidence of thousands of satisfied customers for years because our coffee reaches them fresh and crisp from the roast- ers-and Pantlind leads them all in popularity. THE COFFEE RANCH FRED F. MARCKWARDT, Mgr. 24 DIVISION AVE., N. You Haven't Time to Try These Good Recipes WHEN TRY The Home Dairy Co's Store No. 1Division North FOR Good Home Made Fried Cakes, Baked Beans, Macaroni and Cheese, Spaghetti, Puddings, Salads And the Best Salad Dressing on the market. Also many other good things 3.t KNOX GELATINE is the one dessert SAUCES for all appetites how good a dish may be. a fine sauce makes and restaurants so delicate. seem so unusual, the better hotels it better. is gener- that they No matter flavor in foods at The extra ally due to the sauces. which add a zest and pungency are. they may he improved ingly elaborate a fancy name dish is merely given because Canned foods Canned vegetables. sauces of specially making of good to keep a stock that are quired form the background the sauces may not be lacking a very simple matter when is to know how to make for nearly to the most as a rule. by the addition ready familiar for foods. immediate of a fine sauce. its a very simple of fish and for other fruits dishes; sauce. desirable also lend therefore foods from the menu. canned one the looks three every fine dressing into them. foundation that use. but even l\laI1Y a seem- under one masquerading to the be ,,'ell in order accessories that themselves it would at hand These all is re- sauces which is served. WHITE SAUCE This croquettes tion of l\Iother is the foundation and timbales. that for foundation Sauce". as it sauces. is so essential other sauces, so many soups, it must be given first place in any collec- "The The white to the rest of the family of sauces. has been souffies. called sauce tablespoon or other butter. margarine substitute. flour. I tablespoon Y; cup of water or liquor from vegtables. cup of milk. Salt. Pepper. Paprika. Cook the butter and other liquid. and flour until simmer together the mixture until they bubble, thickens. season add the milk and serve. BROWN SAUCE Prepare together as when making a bright until flour the white brown. sauce. but cook the butter before adding the liquid. DRAWN BUTTER SAUCE Substitute for white sauce. water or vegetable liquor for milk and use the recipe adding a teaspoonful more butter. and as Smith's Orange and Almond Flavorings are fine :l5 00 TO HAWLEY'S FOR ALL KINDS OF STAPLE AND FANCY GROCERIES WE DELIVER NORTH PARK CITZ. PHONE 71929 B. A. HOXIE & SONS DRUGGISTS TWO STORES 1415 Pla!nf!eld 1223 Plainfield Ayenue GRAND RAPIDS MICH Ayenue ,. We carry everything you would expect to find in a First Class Drug Store FREEDOM by letting us do your work. FROM WASH DAY TRIALS AND EXPOSURE Can best be gained Clothes will be clean and fresh and the PRICE Our new IRONING sonable another splendid work new service, which Grand Rapids Laundry Company DEPARTllENT our man about RIGHT. is doing this prices. big burden Ask from your shoulders. at rea- takes Cor. Michigan and Grand Ave. Citz. 51618; Bell M. 1719 WET WASH-ROUGH DRY HEYMAN COMPANY HOME OUTFITTERS 36 Give the growing children KNOX GELATINE EGGS "0 Egg! What palate-tickling \Vdthin thine oval shell joys do dwell." Boil eggs 20 minutes, peel and cut and vinegar; mash the egg. in halves, DEVILED EGGS put in cold water take out yolks, yolks fine and mix all to make add pepper. together them shell easily; salt. dry mustard and put back in :Mrs. Addie Moss. EGGS WITH WHITE SAUCE Cook eggs until hard, pour off hot water easily, cut a sauce flour, melted lengthwise as follows: together; and pepper chop parsley and arrange One and dip in cold water to on platter with white one then add a cup or more of milk, after milk eggs tablespoonful all over vinegar butter, added pour and a teaspoon and add to sauce; shell remove side up; prepare tablespoonful season with salt has boiled; then and serve EGG NESTS Mrs. Edna Briggs. Dip slices on in the shape yolk in the center of toast of nests. in hot water, stiffly beaten spread lightly with butter, and salted whites of eggs, pile a of each. and bake three minutes. :Mrs. Edna Briggs. 7 eggs. 2 cupfuls milk. Fry several adding oughly, the bacon grease cooked and nicely OMELET 2 heaping tablespoons flour. slices of bacon and chip it fine. beat a little salt and all and pepper into a dripping and Royal baking pan and set browned. the eggs powder: thor- pour in the oven until l\frs. Edna Briggs. MINCED HAM AND SCRAMBLED EGGS Add beaten. buttered 1 tablespoon add to this frying pan. sweet milk. to each egg cooked stirring meanwhile, ham m1l1ced fine, cook salt and pepper that .has ~een well qUlckly 111 a well Mrs. Edna Bnggs. to taste .. HAM OMELET Take tablespoonful eggs bottom. and one stir for each egg milk for each egg. Add. chopped in. spider: person. butter Have Beat hot 111 in oven until done on top. then set yolks stiff ham. cook and Bea.t whites until done ad.d one of on \V. Tillitson. Mrs. Drink Smith's Jiffy Punch-10 drinks for 10 cents 37 KNOX GELATINE is clear and sparkling Hard eggs sprinkle with paprika. boiled CREAMED EGGS cut into quarters. Cover with \Vhite sauce, EGGS A LA GOLDEN ROD Toast into sauce, pour over pieces round of bread. make \Vhite sauce. toast, grate cream cheese cut hard boiled top. garnish over eggs with watercress. Take 1 dozen hard boiled add 2 tablespoons Mash yolks. tard and enough vinegar to moisten the mixture. DEVILED eggs. melted ~rrs. Andy ~rou\V. EGGS cut in halves butter. 1 small Fill and remove yolks. teaspoon mus- the whites. Jennie A. Pixley. OMELET WITH CROUTONS tablespoons -t teaspoon }.? !8 teaspoon cream. salt. pepper. cup bread cut in y.j-inch cubes. Butter. S eggs. Fry slightly. omelet and turn on hot platter. cream. pan containing cubes add of bread salt. in butter pepper and two tablespoons until brown croutons. butter. and crisp. beat Pour mixture browned, \Yhen egg into fold ~rrs. Edna Briggs. Smith's Flavorings will prove the best by a test 88 Ask your grocer for KNOX GELATINE-take SANDWICHES no other ,Vhen they are good they are very, very good; But when they are bad they are horrid! One dressing. dozen eggs EGG SAND~ICHES boiled hard very and chop quite fine. Salad 11rs. \Vm. Donker. HAM SANDWICHES One pound boiled ham, chopped salad dressing . . fine; 0 dozen small, :Mrs. sour pickles; \Vm. Danker. SANDWICHES 1 can pimentoes. 1 little onion. S cents worth of cheese. Mix with salad dressing. 2 hard boiled eggs, 1 tablespoon butter, pepper. chopped. salt and o pound 1 pimento. 1 tablespoon ham. HAM SANDWICHES teaspoon Salt. prepared mustard. Mrs. \Vm. Donker. horse radish. Mrs. Chas. S. Davies. COTTAGE CHEESE SANDWICHES Chop cress fine, mix with cheese, Moisten with thick cream. season with salt and paprika. CHEESE AND STUFFED OLIVE SANDWICHES cream cheese use for white bread. chopper, mix with and olives through Put dressing: cream Mrs. Andy Mouw. BROWN BREAD SANDWICHES No. 1 size can figs. small cream cheese. Chop the syrup bread from the can. slices. Buttered Graham or brown bread. figs very fine and mash the cheese with a little Then mix with the figs and spread of between the the Put stoned mixture through dates. spread DATE AND NUT SANDWICHES a food chopper 10 cupfuls nut meats Add a little lemon juice and enough easily. on thin slices of buttered Spread and 10 cupfuls the cream to make bread. Smith's Maple Flavoring is delicious. Try it 39 A KNOX GELATINE Dessert or Salad is attractive and appetizmg PINEAPPLE AND MARSHMALLOW SANDWICHES No.2 small size can pineapple. bottle maraschino cherries. 12 marshmallows. Graham crackers or bread. Chop the pineapple fine, or use grated down to a thick juice using the pineapple cut in small Graham bread when cold. and the cherries pieces. Spread a little more in bits cut pineapple. boil if necessary, sugar and the marshmallows the syrup then add also buttered between Graham crackers or CLUB SANDWICHES Trim crust from large or them. tomato then butter brown, dill pickle spread with mayonnaise, diagonally into triangles. on hot plates. and served in the shortest These square Insert slices of bread a layer of bacon. and one of cold fowl. add top slice of Garnish with parsley toast, sandwiches. possible to be at time. and toast a delicate one of thinly sliced leaf and cut trim neatly, Cover with a lettuce and serve best, should immediately be made their In a club sandwich, which in itself should be thin, naise and butter the bacon very crisp, plentiful. is a fair the lettuce luncheon, the chicken fresh and the mayon~ MARMALADE AND NUT SANDWICHES Mix 24 blanched and chopped of orange marmalade. and 2 cupfuls bread. almonds, Spread 24 English walnut meats on thin slices of graham CHEESE SANDWICHES Rub 0 pound fuls sweet butter, and pepper. a little paprika finely chopped cheese 4 tablesponfuls through Spread Boston and a sprinkling celery brown of or cucumber. a sieve. cream, ~Iix with it 4 tablespoon- 1 tablespoonful bread with mixture, finely chopped walnuts vinegar. sprinkle salt over and some BEEF SANDWICHES Spread slices of bread with curry butter made by beating butter sweet cupful teaspoonful slices of cooked pepper, and press cover with together. lemon to a cream, juice and a little add a tablespoon Cover salt. beef, add thin slices of tomatoes another Serve peice garnished of bread spr~ad with with watercress. curry one-half powder. 0 the bread with thin season with salt and butter curry CHICKEN AND HAM SANDWICHES of diced cooked egg, chopped. Season with salt and pepper. Mix 1 cupful ham, 1 hard boiled egg yolks. sq~a~es of I?uff pastry. 15 mll1utes In hot oven. Brush These chicken 0 cupful 3 tablesp'oonfuls Spread over with a little are good served of diced cooked cream and two raw this mixture on thin egg and bake beaten either hot or cold. "'alter Miles. Mrs. There is no Vanilla like Smith's Gilt-Edge Blend KNOX GELATINE improves soups and gravies CHICKEN SALAD SANDWICHES 2 stalks celery. 34 cup shelled walnuts. 1 hard boiled egg. salad dressing bottle prepared or 0 cup mayonnaise. Chop the chicken, not 1 No, 2 size can chicken. - 0 and egg. Mix with the salad dressing and spread between slices of white bread spread with softened too fine, also the celery, walnuts butter. All 'good Grocers sell Smith's Flavoring 41 Send for the KNOX GELATINE recipe book CHEESE DISHES "'Ve should be in a happy frame of mind and appear at the table always with cheerful words and pleasant faces." 34 pound of macaroni Make a sauce of 1 tablespoon hot milk. salted. a layer of macaroni are used. little Cover cheese over MACARONI WITH CHEESE in boiling water and 1 of in bottom of baking of butter Put a layer of cheese cooked and 1 of sauce. and proceed top with bread it. Bake until brown. crumbs. placing 20 minutes. Drain. flour. and 10 cups of then until all and a bits of butter in this manner dish. Cook together butter. small whites. Serve stirring pieces. beaten at once. I cup milk. thickens. it this Pour cooks. into until \\Then stiff. CHEESE SOUFFLE 1 tablespoon Add about -t egg add buttered dish piece cut and small cheese flour 34 pound yolks and of into lastly 4 egg 30 minutes. :.f rs. Victor E. Thebaud. and bake o pound 1 egg. WELSH RAREBIT of cheese. 5 tablespoons of milk. Beat the spoonful small is entirely melted. salt, pinch of cayenne Serve hot on toast eggs. add the milk and cheese, cut and mustard; or crackers. fine or grated; cook until add cheese :'1 rs. \V. R. Townsend. y; pound Herkimer Y; cup milk. melt boiler. CHEESE cheese. in double "Vhen mixture boils add eggs Spread on thin slices of buttered CHEESE cheese. crumbs. rich milk. 134 cups grated 1 cup cracker 2 cups 3 eggs. 34 teaspoon Soak salt. crumbs pared. Ad.d the the soda dissolved hot oven. serving are level. SANDWICHES Salt Cayenne pepper. .2 eggs. well beaten. and boil again. bread and toast Set aside in hot oven. to cool. Georgia Hubbard. PUDDING o teaspoon % teaspoon 10 tablespoons A few grains soda. dry mustard. of red pepper. melted butter. the other in milk while eggs. well beaten, the in a little hot water. in the dish in which ingredients seasoning, Bake an hour it was cooked. are being pre- and cheese, in a moderately All measures butter Mrs. \V. H. Hurt. Be sure and ask for Smith's Flavori~g 42 Use KNOX GELATINE if you would be sure of results CHEESE STRAWS 1 cup of grated y;; cup of flour. Y;; cup of butter. cheese. 1 scant Y;; scant 3 teaspoons teaspoon teaspoon of salt. of mustard. of cold water. pepper. Small pinch of cayenne Mix all together, and bake in a quick oven. roll out as thin as pie crust, cut -in narrow strips Mrs. \-VITI. Davis. CHEESE SOUFFLE teaspoon 2 eggs. Y-l 2 tablespoons 2 tablespoons salt. Hour. butter. Cayenne. % cup water. 1 cup grated Y.3 cup Carnation Milk. cheese. ?vIelt butter, add flour and stir until thoroughly back of the the liquid and cook until the \-Vhen cool add the egg whites which have been beaten a buttered from the oven. dish and bake 25 to 30 minutes. Add the seasonings yolks six people. the well thickens. baking beaten it and stove This recipe serves add mixed, Remove and then add to cheese. stiff. Turn into Serve when taken Your cake will be better if you use Smith's Vanilla 43 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices APPETIZERS "I'm quite ashamed 'tis mighty rude To eat so much, but all's so good."-Pope. OYSTER catsup. tomato lemon juice. \Vorcestershire COCKTAIL 1 tablespoon I saltspoon salt. 6 drops Tobasco horse radish. sauce. 8 tablespoons 6 tablespoons 1 tablespoon sauce. Mix together in punch for 8 glasses. oysters cient and keep glasses very cold until ready and cover with the mixture. to serve. This Put the is suffi- LOBSTER COCKTAILS Lemon juice. size can lobster. No.2 Tomato Cut and salt catsup. the lobster to flavor. into small pieces, mix with the catsup. Sen'e in cocktail glasses. lemon juice Substitute crab for CRAB COCKTAILS lobster. Prepare like lobster cocktail. sardines. can smoked teaspoon hard Cut boiled the bread butter. egg. SARDINE CANAPES Lemon Parsley. Toasted fingers, juice. rye bread. Rub the sardines a few drops of on the toast. a sieve. Garnish in small to a paste, juice lemon slices or discarding and choped and toast skin and bones, parsley, and spread Chop the white of the egg fine and sift the canapes with the egg white and yolks. on both sides. add the butter, the paste the yolk through No. I size can caviare. Bread. Cut of equal of caviare the bread amounts on top. CA VIARE CANAPES \Va tercress. Butter. in butter. into disks, of butter saute and minced watercress, Spread with a mixture with a thick layer CHICKEN CANAPES One Clip call1~ed chicken t?ngue canned season WIth curry small rounds for pounded flavor. MIX with powder, of hot buttered lemon toast. or chopped a very little Serve hot. juice or Chili fine. with stiff white sauce, and spread a little sauce, on Smith's Orange and Almond Flavorings are fine 44 For Dainty, Delicious Desserts use KNOX GELATINE DEVILED SARDINES can mustard \Vorcestershire sardines. sauce. Toast. Butter. Dip the sardines place 011 pieces of toast hot. in the \Vorcestershire Sauce and melted in a hot oven for a few moments. butter, Serve very LOBSTER CANAPES lemon juice. ~Iayonnaise. Rounds of bread. lobster. butter. cup canned teaspoon tablespoon Fry the bread then mix fine. Spread naise forced through on the bread, it with a delicate brown the butter, and ornament a pastry them. Chop the lobster and cool lemon to taste. each canape with a little mayon- from the end of a spoon. and season juice, tube or dropped Smith's Vanilla does not bake out FOR LARGER LOAVES OF BETTER BREAD ... use VICTOR FLOUR WILLIAM S. CANFIELD DISTRIBUTOR FOR CRETE MILLS, CRETE, NEB. Offices: Cor. Wealthy St. and Ionia Ave., S. W. GRAND RAPIDS, MICH. 46 KNOX GELATINE is GUARANTEED to please or money back MU FFIN S--G EM S "Be to her faults Be to her virtues a little very kind." blind. MUFFINS I egg. well beaten. 2 tablespoons 3 tablespoons sugar. milk. Flour. Beat well and put 2 le\'el teaspoons Royal baking powder. Butter the size of an egg. melted and added last. in hot buttered gem tins. This makes 6 muffins. \V. Lawson, ~frs Clayton SALLY LUNN flour. 2 tablespoons Sift together I pint of Stir dissoh'ed \Varm a scant salt. Cottolene. yeast egg. yolk and white pan let lightly with Sen'e warm. much yeast and is required. cup of milk and melt into the flour. adding in a little lukewarm water. beaten separately. rise until granulated cut double sugar into squares its bulk. and bake If set o\'er of sugar two tablespoons and a little 0' in this also a half cake of compressed Beat very well; into buttered Pour about in a moderately all two hours. hot for breakfast. night add one cake Sprinkle oven. ~ as sour milk soda pint teaspoon egg. ~ cup sweet milk. I egg. ~ teaspoon I cup flour. sugar. Mrs. Armstrong. GRAHAM GEMS I tablespoon ?r ~ cups Graham flour. -,i tablespoon sugar. of shortening. 11rs. C. C. K e\'ers. FRITTERSo teaspoon powder. sak Pinch Royal baking 1frs. \\'. P. Putnam, PINEAPPLE cup flour. teaspoon powder. 3 tablespoons Royal baking sugar. Sift together thoroughly the FRITTERS !4 teaspoon salt. Y.3 cup of milk. I egg. well beaten. cut powder by spoon fuls Pineapple flour. baking Drop the milk and eggs. fat hot enough cooked. drain once. then the pineapple. to brown on paper. a piece of bread while sprinkle with powdered in small pieces. and salt. Add into deep \Vhen 60. at 11rs. Chas. S. Da\'ies, counting sugar and sen'c Use Smith's Gilt-Edge Blend Vanilla .•.7 The KNOX ACIDULATED package contains flavoring and coloring I cup corn meal, after 2 cups flour. 2 eggs, well beaten. 10 cups of milk. CORN MUFFINS sifted. 0 cup sugar. 2 heaping baking teaspoons powder. 2 tablespoons melted Royal butter. Mix all the dry ingredients last; bake well done. butter together, then add milk and eggs; add ~frs. Albert Smith. o cup butter . 2 eggs. o cup milk. 1 cup seeded ralSlIlS, chopped. RAISIN PUFFS 2 cups flour. 2 tablespoons .2 teaspoons Royal baking sugar. o cup butter. Steam 0 hour Sauce in powder. cups. 1 egg, beaten. Then beat all together. double boilef water and flavor. to liquidize. Serves 8 or 9. Set over in Just before serving stir into it 0 cup boiling tea kettle without lid on or DATE MUFFINS Cream 4 tablespoonfuls of sugar, add 2 eggs and % of a cupful of sweet milk, 2 cupfuls of flour, 2 teaspoonfuls spices, ~ of a cupful in muffin- rings. of baking powder, small Serve hot with a rich sauce. a little nutmeg, and well butter with 4 tablespooniuls or other Bake of melted of dates, floured. cut 20 1 cup milk. flour. 1 tablespoon cups sugar. A pinch of salt. 1 tablespoon melted butter APPLE MUFFINS or lard. powder. 2 teaspoons Royal baking large apple, chopped. Bake in muffin pans. Blueberries or huckleberries may be used in place of apple. Also may be served with sauce for dessert. }'Irs Howard Dutcher. o cup sugar. 2 tablespoons melted lard. 1 egg. Salt. cup sweet milk. Bake in quick oven. JOHNNY CAKE 1 cup corn meal. % cup flour. 2 teaspoons Royal Baking Powder. Smith's Flavorings will prove the best by a test Mrs. V. E. Thebaud. 48 See that the name K-N-O-X is on each package of gelatine you buy BRAN MUFFFINS 1 cup C sugar. 1 cup sour milk. 2 cups bran flour. Bake in gem pans. 1 cup white 1 teaspoon flour. soda. of salt. Pinch GRAHAM POPOVERS Jennie A. Pixley. cup graham flour. cup white cup milk. flour. 1 cup water. 1 teaspoon 1 spoon sugar. of salt. Bake in oven Iron Popover pans. :Mrs. Howard Dutcher. If you want something different, try imith's Nectarin 49 KNOX GELATINE makes a transparent, tender, quivering jelly FRITT ERS--CRO QUE TTS "I am forbid to tell the secrets of my prison house."-Hamlet. MOCK MAPLE SYRUP 0 cup water. I teaspoon and add 1 tablespoon lemon JU1ce. Jennings' Mrs. Frank Hachmuth. BATTER % cup milk. 2 eggs. 1 tablespoonful salad oil. 2 cup granulated sugar. 1 cup light brown sugar. Boil together to a thick syrup vanilla. FRITTER 1 cup flour. ~ teaspoon of salt. 1 teaspoon Royal baking powder. Mix the dry ingredien ts, add stiff. and lastly the eggs beaten the milk slowly, then the olive oil, Mrs. Howard Dutcher. 2 cups grated corn. ~ cup milk. l~ cups flour. 2 teaspoons sugar. CORN FRITTERS ~ cup melted butter. 3 well beaten eggs. 1 teaspoon % teaspoon salt. pepper. Mix and drop by tablespoonfuls same as griddle cakes. on well greased hot griddle. Fry Georgia M. Hubbard. POPOVERS % cup flour. 1 egg. 1 cup milk. . tmg In the melted butter minutes. Will make 10 popovers. ~ift flour, salt and baking powde:; 1 tablespoon melted pinch of salt. butter. 1 teaspoon Royal baking powder . add beaten egg and milk, put- last. Bake In hot greased gem tins about 15 Mrs. H. H. Henline. PANCAKES 1 cup milk. 1 cup mashed potatoes. 1 egg. Salt. Mix. Bake on hot griddle. 1 teaspoon Royal powder. cup flour. baking Drink Smith's Jiffy Punch, the delicious home drink Mrs. Chas. Ellinger. 50 Try the KNOX GELATINE recipes found in this book CREAM GRIDDLE CAKES o cup sour cream. soda. I...{ 1. cup sweet 2 small cups flour. teaspoon skimmed milk. 1 heaping teaspoon Royal baking powder. Salt. Mrs. W. H. Rudy. BRAN GEMS Butter the size of two eggs. ~ cup of sugar. I egg. 2 cups milk. 2 cups flour. 2 cups bran. Two heaping teaspoons Royal baking powder; if sour milk is used, salt. You can use half 1 teaspoon graham or Indian meal or flour. Do not round cups of flour too much. Mrs. Brandeau. soda, but use baking powder also; BREAKFAST CROQUETTES Take equal parts of cooked meat and bread. To this add twice as much mashed or chopped potato; egg. Enough meat rolls about 3 inches onion necessary. through chopper. I well beaten left over gravy or milk to shape into little and onion juice or Deep fat not Mrs. Sumner 11. Wells. juice, long. A bit of salt, pepper or butter. in bacon fryings brown salt. Fry Put SOUR MILK GRIDDLE CAKES 20 cups flour. 2 cups sour milk. I tablespoon salt, shortening. soda Sift 10 teaspoons 1 teaspoon I beaten egg. soda. salt (small). Batter should be smooth and creamy. and flour, add sour milk, shortening and egg. Georgia M. Hubbard. APPLE FRITTERS sliced thin. 3 apples, I egg. o cup milk. 1 cup flour. 1 teaspoon Royal baking powder. ~ teaspoon salt. Make batter boiling fat. sugar or with syrup. and add sliced apples. Drop by spoonfuls in deep Fry a delicate brown and serve sprinkled with powdered Mrs. M. Clyde Ford. YANKEE FLAVOR SYRUP 2 cups boiling water. 4 cups granulated Thoroughly sugar. dissolve and strain through Flavor quart of delicious cious flavor will develop. 2 small spoons Yankee Flavor. the sugar in the water. St}r in t~e Yankee table syrup. a damp cloth Do not bOlt. This makes I 1 or 2 days a more deli- By standing Smith's Maple Flavoring is delicious. Try it 51 KNOX ACIDULATED GELATINE-no squeezing lemons CORN FRITTERS bother-no trouble-no 4 ears of corn. o cup of milk. Z eggs. Beat eggs until The batter should spoon into deep,hot salt. 1 teaspoon I cup flour. 1 teaspoon Royal light, add milk and corn and sift be stiff fat; brown to drop on both sides. enough in lumps. baking powder. in dry ingredients. Drop from a Mrs. Belle \Vestbrook. Use Smith's Gilt-Edge Blend Vanilla 52 53 Do You Want Nice White Bread Light Biscuits Delicious Pastry THEN USE 'MOtDersbelight" It is skillfully milled by a special process which guarantees all these as well as all the Health giving Vozgt Milling Company qualities of good Flour. Grand Rapids, Michigan DALE MORGAN THE PRESCRIPTION DRUGGIST 1425 Coit Ave., N. E. GRAND RAPIDS, MICH. Citizens Phone 71265. Bell M. 2866 "Everything you would expect Pharmacy" to find in a first-class Distinctive Clothes for Women AND Smart Togs for Wee Folk and Juniors MRS. D. W. SILLAWAY COlT ROAD at NORTH PARK STREET NORTH PARK 54 KNOX GELATINE solves the problem of "What to have for dessert" BREAD--ROLLS "An odor rich comes stealing the oven bright, That From out And gives my heart delight." sets my pUlse a-reeling o cup sugar. 2 cups graham flour. 1 cup wheat I egg. flour. ~fix dry ingredients together last. GRAHAM BREAD Salt. 2 cups sour milk. o teaspoon Royal baking powder. 2 scant teaspoons soda in milk. and add milk and egg except soda Mrs. Clayton VV. Lawson. 3 eggs. I cup brown 1 cup molasses. 4 cups 1 teaspoon salt. sour milk. sugar. BROWN BR.EAD soda. 1 teaspoons 2 teaspoons Royal baking powder. 3 cups white 5 cups graham flour. if desired. Mrs. Frank Hackmuth. Raisins flour. PARKER I pint milk. :2 tablespoons :2 eggs. butter. HOUSE ROLLS cake. I yeast I teaspoon salt. put water. Cut rather when light ingredients. light, mix stiff; Scald the milk and when cool enough make stiff batter with flour; cake in a cup of warm in all other board. in tins and :Mrs. W. R. Townsend. large,- but Butter again bake 15 minutes. Roll out on mixing fold double, put again. all over, the yeast Dissolve "'hen raise thin. RYE BREAD :Nfake sponge warm water, vVhen light I teaspoon of 3 cups water, salt add 0 cup molasses, sugar, 2 cups wheat flour. Let about and bake. 1 yeast to taste, and 3 cups cake dissolved rye flour. in a little I tablespoon into rise; mould caraway loaves; seed, and rise again Mrs. VV. P. Putnam. 2 cups :2 teaspoons flour. powder. 1 teaspoon salt. PEANUT BUTTER BREAD I cup peanut 1 cup milk. ~ cup sugar. I egg. Royal baking butter. Mrs. B. Frank Hilton. Use Smith's Vanilla and your cake will have a soul 55 KNOX GELATINE is measured ready for use-each divided into two envelopes package is NUT BREAD o cup molasses. o cup white sugar 2 cups sour milk. 2 level teaspoons (scant). soda, dissolved 2 tablespoons melted butter. 4 cups graham or whole wheat o teaspoon flour. salt. in a little hot water. I cup walnuts (chopped). Make in 2 loaves and bake I hour in a slow oven. Mrs. F. A. Rudy. NEVER FAIL BROWN BREAD 1 cup sour milk. 34 teaspoon salt. teaspoon 1 level 1 cup graham flour. o cup corn meal o cup white o cup molasses. flour. Mix; add raisins cans, hour. filling can about half full; cover and bake in slow oven about and pour if desired, • soda, stirred into the sour milk. into baking powder or coffee 1 :Mrs. Verne L. Mershon. RAISED BISCUITS WITH SOUR MILK AND YEAST 1 pint sour milk. 2 or 3 tablespoons 2 tablespoons lard. sugar 1 cake compressed Small spoonful Flour. yeast. salt. \iVarm the milk and put in the lard, be careful' not get more than luke warm; put yeast Take small pan and put ing salt on the side of flour. When down and let stand until back in pan and when light as possible. quick oven. Leave space between in flour. then stir to let in milk and add yeast. the milk in a little tepid water with sugar. leav- it has risen as bread dough, mix before putting as little and when light bake in handling the biscuits light. Grease dish with butter form into small biscuits, Mrs. Clayton \\T. Lawson. 1 cup corn meal. 1 cup graham flour. o cup molasses. o cup sugar. Steam 10 hours. BROWN BREAD 1 teaspoon 2 cups o teaspoon soda. sour milk. salt. :Mrs. Frank Hachmuth. NUT BREAD 1 egg, beaten. o cup sugar. 1 c\lP sweet milk. flour. 2 cups Bake in slow oven 40 minutes. 2 teaspoons Royal baking powder. Salt. cup chopped nut meats. Marie Ide. All good Grocers sell Smith's Flavoring 56 FOUR PINTS of jelly in each package of KNOX GELATINE flour. NUT BREAD Sift Royal baking pow- all together twice. % cup ground 1 cup milk. 1 egg beaten nuts. light. 20 even cups of o cup sugar. 20 teaspoons o teaspoon der. Stir all salt. 4S minutes together, in a slow oven. put in a greased pan; let rise one-half hour; bake Mrs. Frank Van Steen berg. BREAD 1 quart milk and water, 1 tablespoon 2 tablespoons 10 tablespoons lard. sugar. salt. scald. 2 cups flour; put hot and cool. 2 yeast 8 cups cakes. flour. together while Make ~ hour. into hard loaf at once; raise; make into loaves; raise. Bake Mrs. \Vm. P. Putnam. TOGUS OR STEAMED CORN BREAD sweet milk. 3 cups 1 cup sour milk. 3 cups 1 cup flour. Indian meal. 1 cup sugar 1 teaspoon 1 teaspoon and molasses. soda. salt. Steam 3 hours and bake hour. Mrs. Inez Austin. BRAN BREAD bran. flour. sour milk. 2 cups 2 cups 2 cups o cup molasses. 2 cups graham. o cup seeded Mix sugar, Put baking minutes. 1 egg. well beaten. 2 tablespoons sugar. 1 teaspoon Royal" baking powder. 1 teaspoon soda. Salt. raisins. salt, egg, add sour milk containing in flour and stir in slowly. powder soda and molasses. Two loaves. Bake 45 Georgia Hubbard. Royal baking NUT TOAST pow- teaspoons der. o pound 4 eggs. pieces. dates. cut in small 10 cents' worth walnut meats. S cents' worth of pecan meats. 6~ Uneeda biscuits. 1 cup sugar. Mix well: bake in shallow pan. serve with wh-ipped cream. \Vhen cold cut in squares and Mrs. Chas. Ellinger. Be sure and ask for Smith's Flavoring 57 KNOX GELATINE is economical-FOUR PINTS in each package ROLLS potatoes. and lard mixed. 1 cup flour. 1 yeast 2 eggs. cake. ~ cup sugar. 1 cup mashed ~ cup butter 1 cup milk. Mix all as baking again. Bake in quick oven about 20 minutes. powder biscuit Let together and let raise. Add sufficient cut and put raise, flour into pans to make stiff to raise Mrs. McTaggart. 1 yeast cake. 6 cups of water. 1 cup sugar. 2 eggs. SWEET RAISED BISCUITS Salt. ~ cup lard. Flour. yeast Dissolve Beat well, in 1 cup luke warm water. of 5 cups luke warm potato water and yeast with enough flour to make stiff for 2 hours batter. to until light, and lay on knead stiff; greased 25 minutes. This and let salt, eggs and lard. recipe will make 4 dozen biscuits. cover then add sugar, into biscuits about 1Iix in enough flour rise again until rise again until in warm place and bake a sponge shape ~Iake light; stand tins; let light let Mrs. Jack Kent. STEAMED BROWN BREAD sour milk. soda. 2 cups 2 teaspoons 1 teaspoon Royal baking powder. salt ~ teaspoon % Ct.lp molasses. (scant). ~ cup of sugar. ~ cup cornmeal. 3 cups graham flour. % cup raisins. Mix dry ingredients . together; add balance and steam 2 hours . Mrs. Harry Hosken. 1 quart milk, luke warm. 2 cakes ROLLS Make sponge at night with this and flour. well beaten egg, piece of butter into hard a little into small Dip in melted muffin ring. ~lould biscuits. salt. compressed yeast. In the morning the size of an egg, ~ cup sugar loaf and let butter add 2 and vVhen light make put in 3 together rise. and Mary, the Cook. HOT CROSS BUNS Three cups of milk (scalded). Set over night. flour for sponge. ~ cup butter Set in biscuit in the oven. a cross can be cut on each with a knife. vVhen cooled add ~ yeast cake and add 1 cup of sugar, In the morning, and lard mixed, 0 small nutmeg. 1 teaspoon of salt. Then when light, cut Just before putting rise and bake in quick oven. to rise: when light, knead, to rise again. shape, set let Smith's Flavoring has a flavor all its own 58 Where recipes call for Gelatine, use KNOX GELATINE RAISIN BREAD I yeast Add I cup of mIlk scalded an.d I cake tablespoon lard or butter, which in cup of luke sugar and cooled, 2 cups of sifted has been creamed with ~ Dissolve warm water. flour, 4 tablespoons cup sugar . Cover lIght, been about its bulk. until full, cover pans and bake 45 minutes. about floured, 4 cups, knead double half and beat until and set aside smooth . to rise hours. When 10 1 teaspoon salt add and enough in greased "Mould into loaves and place and let rise; free in warm place light from draft I cup raisins which flour bowl. and put until have soft dough, to make Cover and let rise into well greased glaze with egg diluted with water Mrs. E. D. Hulliberger. NUT BREAD rolled oats it until stand this yeast dissolved Take 1 cupful of Let sugar, water. compressed of brown dough will be quite cupful then flour. into 1 hour. add and knead one and stiff. Let of nuts loaves. I teaspoonful then it 2 cupfuls of boiling and pour over add 0 a cake of is lukewarm, 1 quart of flour, 0 cupful in a little water, The all salt. Beat is light, over night or until of or almonds( rise till it and bake of it stand (walnuts Let together. it and I cupful is light, this SALT RISING BREAD "On the night before half a cupful of corn meal this with new milk heated you contemplate and a pinch to the boiling this masterpiece each of salt of baking and sugar. and mix to the in a clean 'Vrap point in a cup. take Scald thickness cloth and put of mush. This can be made in a warm place overnight. is ready, all "In eight point. Reduce degrees the morning, to the boiling and one of sugar. cold water, the right with you to get exactly when and into this put one scant ful of salt heated and enable mix to a good that was made put the perature should stiff dough, make get out of and set your rise bake in a medium oven for one hour take an inch and a half. and put batter; the night before. jar of one hundred the dough while working. the batter Cover bread where in a large of water rise at loaves kettle least after into and eight degrees the loaves There! a one-gallon cupful of new milk. Add a level cupfuls Scald this with take three to a temperature a milk using temperature. 'Then stone jar teaspoon- of water of one hundred thermometer to add flour and starter and at a tem- rises. It raised mix to a the heat the loaves well on top the loaves '\Then you jar with a plate Do not let is made. mix in your the stone and keep this water the sponge it has 'Vhen until into pans. Grease it will be warm and rise. After and ten minutes. from the oven wrap them in a breadcloth." Complicated enough it has say; but dorsement came out of an oven. the Theodore and official O. K. Take this to suit Roosevelt for being fastidious. I should in- ever recipe home and try it on your piano. the most and the Governor the grandest Stubbs that bread Your cake will be better if you use Smith's Vanilla 59 For Good Results Use Dent's Flavoring Extracts. A trial will make a satisfied customer. Dent Chemical Co. 316 Monroe Ave. Our Motto is Quality and Reasonable Prices PERIOD FURNITURE appropriate Its quaint in a in any embodied table to appeal taste. furniture character, three- is or escritoire, to people of \Ve have on the var- of now so much Eng- and the early Call and is always home. when legged certain discerning display ious sought lish and Italian American Colonial. examine these DE KORNE & LINDHOUT and Plainfield A "e. periods for: the French. Quimby prices. 60 KNOX ACIDULATED GELATINE of squeezing lemons saves the cost, PIES time and bother "'What moistens the lip and brightens 'Vhat brings back the past like a rich pumpkin pie?" the eye? 1 cup pumpkin. 1 egg. 1y;; cups milk. Y;; cup sugar. Y;; cup sugar. 1 tablespoon 3 eggs, butter. (2 whites for PUMPKIN PIE Y;; teaspoon 1 teaspoon 1 teaspoon 1 teaspoon salt. cinnamon. ginger. flour. :Mrs. C. C. Nevers. CREAM PIE frosting). 2 cups milk. 2 tablespoons flour. Mrs. Albert Smith. LEMON CUSTARD PIE ~ cup sugar. 4 eggs (yolks). 1Y;; lemon (grated juice). rind and Cook in double boiler; fold in quickly the beaten whites of two eggs. \Vhites of 2 eggs beaten Frosting to a stiff froth with little sugar. :Mrs. \V. R. Townsend. SWEET POTATO PIE Two medium sized sweet walnut. potatoes, boil and mash; butter size of teaspoon Pinch Z eggs. nutmeg. of salt. I cup sugar. 1 cup milk. Bake with one crust. Mrs. ]. R. Pixley. CHOCOLATE PIE 1 cup milk. 2 tablespoons cocoa. (heaping). and mil.k, bake as c~lstard pie, for Mrs. Charles S. Davies. Very nIce. frostlllg. 1 cup sugar. 3 eggs 1 teaspoon (yolks). cornstarch eggs. :Mix sugar, cornstarch, cocoa with beaten whites of eggs sweetened Smith's Cake Colorings are pure and healthful 61 Use KNOX GELATINE-the two-quart package SUMMER MINCE PIE 1 cup raisins. 2 cups sugar. 2 cups hot water. y;? cup vinegar. 1 cup cracker 1 tablespoon 1 grated Butter crumbs. cinnamon. nutmeg. size of a walnut. Ellen M Holmes. LEMON CREAM PIE 1 cup sugar. 2 tablespoons 3 tablespoons butter. lemon 134 cups boiling water. Mix flour and sugar, juice. (yolks). 3 eggs ~ cup flour. y;? cup Carnation y;? teaspoon grated add boiling water, stirring the beaten add butter, 5 minutes, Line plate with pastry, juice and rind. with the lemon cream mixture. low), bake in a slow oven until recipe makes one pie. egg yolks, Carnation Milk, bake in hot oven. Cover with meringue the meringue is a golden Meringue 3 egg whites. y;? cup powdered sugar. y;? teaspoon Jennings lemon extract. Beat eggs until stiff, add sugar ~lowly, beating milk. lemon constantly. rind. Cook the lemon Fill Cool. be- (see recipe This brown. all the time. Flavor. cocoanut. (grated lemon 1 large 1 cup sugar. 2 good tablespoons 1 tablespoon butter. rind). cornstarch. LEMON COCOANUT PIE ~ cup shredded 2 egg yolks. y;? teaspoon vanilla. Cook in double boiler until thick, pou'r in pie shell, cover with the two whites of eggs beaten stiff, brown in oven. Mrs. T. J. ~onesteel. BANANA CREAM PIE Custard or Cream Part let come sugar), to heat, add little Put 1 pint milk on stove for frosting, ing ly;? whites and about the milk; sliced bananas flavor. 1 cup sugar, small piece butter, beat Bake pie crust and so on until first, full; then put frost and let brown. to a boil; 2 eggs (sav- 1 tablespoon cornstarch all well and stir in layer of cream, into then ~hs. T."J. Haynes. Stir to a cream. y;? cup sugar. 1 tablespoon 2 well beaten Mix all butter. eggs. together CREAM PIE 2 tablespoons 2 cups milk. flour. and flavor with lemon or orange. Mrs. W. H. Maurer. Smith's Vanilla does not bake out 62 DESSERTS can be made in a short time with KNOX GELATINE BUTTERSCOTCH browned. PIE 2 cups milk. 1 egg. 1 tablespoon 1~ cups brown 2 tablespoons butter, sugar. flour, mix with a Iittle milk. Mix ingredients When cooled pour well beaten white of egg. Brown in oven. together, thickens. into pie tin lined with baked pie crust. Cover with cook in double boiler until it Mrs. Chas. Ellinger. LEMON PIE 1 lemon (grated % cup sugar. 1 heaping 2 egg yolks. rind and juice). tablespoon flour. I cup boiling water. 2 tablespoons sugar. 2 egg whites. Bake crust first. 1 peck of apples. 2 boxes of raisins. 2 boxes of currants. ~ gallon 2 pounds of brown cider. Boil together. sugar. Mrs. vVm. P. Putnam. MINCE MEAT 2 pounds of suet. 3 pounds 1 tablespoon allspice, of neck meat. cinnamon, nutmeg, cloves and ginger. 1~ cups water. ~ pound raisins. I ~ cups Let orange. sugar. this boil slowly for one hour. RAISIN PIE Enough 1 teaspoon Mrs. \.\'m. Donker. cornstarch butter. to thicken. then add juice of one lemon or Mrs. Chas. Ellinger. 2 eggs. ~ cup sugar. 10 cups mashed Hubbard MOCK PUMPKIN PIE o teaspoon ~ teaspoon Nutmeg. Pinch and steamed squash. of salt. ground ground cinnamon. ginger. cup rich milk. One cup flour, 0 cup (scant) Bake in one crust made as follows: pinch salt, water to mix rather soft with silver into flour with knife and have water and short- lard compound, lard or knife. Cut shortening ening cold. Mrs. Sumner M. \Vells. There is no Vanilla like Smith's Gilt-Edge Blend 63 Simply add water and sugar to the KNOX ACIDULATED package RAISIN PIE One cup each flour, pinch of salt. of raisins, water Boil together and brown until thick, sugar; and bake ~Irs. (juice). lemon cup sugar. cup water. Beat flour, eggs LEMON PIE 1 tablespoon 3 eggs flour. (save white frosting). 1 tablespoon in two crusts. \Ym. H. Rudy. of 1 for and sugar together. PUMPKIN PIE ~I rs. Chas. S. Davies. pumpkin. 2 cups cooked 1 cup white ~ teaspoon 1 ttaspoon sugar. salt. cinnamon. 1 teaspoon 1 pint 2 eggs. ginger. scalded milk. Cool before putting into the tin lined with crust. ~Irs. Clayton \V. Lawson. NEVER FAIL PIE CRUST Half Half lard as flour. as lard. as much as much water Put the salt Salt. as little and smooth. crust for pies flour full. roll one way. in the flour and rub in lard with the fingers knife. Then cut as possible in the water with broad in water ingredients In measuring putting after bladed and when have until fine Handle out and rolling lard sfant ~Irs. Clayton \V. Lawson. PIE CRUST 1 cup flour. 2 tablespoons lard. 3 tablespoons Salt. water. Mrs. Howard Dutcher. Smith's Cake Colorings are pure and healthful USE CARNATION IN ALL YOUR COOKING Whenever your recipe calls for milk-use Car- nation. It is pure cow's milk, evaporated to the consistency of cream, then sterilized in hermetic- ally sealed containers. Always pure and whole- some, it makes good things better. In cooking, dilute Carnation Milk with an equal quantity of water. Get it at your grocer's. Carnation Milk Products Company 358 Stuart Building, Seattle 258 ConsumersBuilding, Chicago Carnation Milk From Contented Cows Our Flavorings and Colorings are made just once. We also make itself if you will Lemon, Nectarin, Peppermint try it Strawberry, and Cake Colorings, The label red and whit e USE SMITH'S GILT-EDGE BLEND VANILLA It will speak for the Pineapple, finest Orange, Almond, Maple, Anise, Red, Yellow from the highest :l.I1d Green. are refined materials guaranteed the strength find they do not bake out. They of the ordinary to use on delicious are the most economical lead- the market. Our ing Grocers. We PUNCH, the Delicious Home Drink. SMITH'S FLAVORING EXTRACT COMPANY 626 Thomas St., S. E. Citz. Phone 61343. Grand Rapids, Mich. Sold by all references. of SMITH'S JIFFY and ask for SMITH'S. Science and are about of Chemistry. twice customers are manufacturers are our best to be pure flavoring, known to modern and healthful and you will and the most Be sure is Raspberry, They flavoring ENGRAVED WEDDING INVITATIONS, ANNOUNCE- MENTS, AT HOME AND CALLING CARDS, MADE IN OUR OWN SHOP Zimmer Bros. Engraving Co. 131 Ottawa Ave. GRAND RAPIDS, MICHIGAN 66 KNOX GELATINE is the one dessert for all appetites PUDDINGS "Your dressing, dancing. gadding. ",here's Sweet tell me. can you make a pudding?" lady, the good in, MARSHMALLOW soft marshmallows, 10 cents' worth PUDDING quartered; blanched almonds candied cherries. Let stand all day. . One pound cream, whipped worth little over shaved' I pint of 10 cents' ' Mrs. , \Vm. P. Putnam. SAILORS o cup molasses. 2 tablespoons 1 egg. sugar. DUFF 2 tablespoons 10 cups flour. 1 teaspoon soda. butter. B~at all Steam 1 hour. together 5 minutes Serve with any kind of sauce. and add 0 cup of boiling water. :Mrs. "V. R. Townsend. APPLE SAUCE PUDDING Cream 34 cup butter to make two layers and 0 20 tablespoons milk. 0 teaspoon ~our 111 careful custard. a stiff batter and put the latter to have not together while hot with apple (about 1 cup). cup brown sugar, add 1 beaten egg, baking powder, mixed with enough Bake (being Serve with a thin boiled Mrs. Verne L. Marshon. thoroughly. sauce Stir too juicy). 1 cup suet, chopped 1 cup molasses. 1 cup sour milk. 3 cups 1 teaspoon 10 teaspoons soda salt. flour. SUET PUDDING fine o teaspoon 1 teaspoon o teaspoon 10 cups chopped raisins. 2 tablespoons cinnamon. cloves. allspice. Hour. LEMON SPONGE OR SNOW PUDDING envelope Knox gelatine. 1 cup sugar. 2 eggs (whites). sparkling ~ pint cold water. ~ pint boiling water. 2 lemons (rind and juice). 5 minutes. Soak the gelatine and add grated in cold water rind and juice .of the lemons water until dissolved. Then add the whites of the eggs. well beaten. until mold. cream and sugar. in boiling Stir Strain and let stand 111 a cool place unttl nearly set. the mixture and spongy. in the eggs, or is light Serve with a thin custard made of lightly into glass dish or shape the yolks of and. sugar. and beat Dissolve Put it Smith's Vanilla does not bake out 67 KNOX GELATINE is clear and sparkling cup butter, wash cup pulverized out sugar, salt. put in at a time, beat with a little a spoon. HARD SAUCE' o cup brown 1 white of egg, beaten. 1 teaspoon vanilla. sugar, beaten. If too thick add a spoonful Put in buttered mould. of water. Steam 3 hours. Georgia :M. Hubbard. 1~ 2 ~ 2 flour. cups teaspoons teaspoon teaspoons sugar. salt. Royal der. APPLE PUDDING 3 tablespoons o cup milk. o teaspoon butter. cinnamon. baking pow- Pare and cut the apples in quarters. Sprinkle with sugar and bake until and baking the apples powder, work the apples and hake 20 minutes. Butter enough are a quart to sweeten Sift soft. in the butter pudding dish and add together and add Serve with and fill 2-3 with fruit. cinnamon .. Cover the flour, the milk. hard sauce. sugar, Place salt over Hard Sauce Y.3 cup butter. 1 cup powdered sugar. Cream the butter, add gradually 1'3 teaspoon % teaspoon tl\e sugar extract. lemon Jennings' and flavoring. vanilla. Mrs. Wm. H. Rudy. PRUNE FLUMMERY and soak over night. "Vash ~ pound until soft; cup sugar. time. Bake in slow oven until prunes stones Beat whites remove and run this of 4 eggs very light brown. through stiff; Serve with whipped John Cook in little water add ~ at a cream. Felix. food chopper; add prunes Mrs. little ENGLISH PLUM PUDDING pound pound pound bread beef suet, seedless crumbs. chopped raisins or fine. currants. 1 pound 74 pound seeded citron, orange very peel fine. 6 eggs. well beaten. 1 nutmeg. raisins. lemon together, and slice cinnamon. cloves. slightly warm. in molasses 2 teaspoons I small teaspoon 1 cup molasses. 1 teaspoon soda and add last. 1 pint milk. 4 chopped apples. Flour enough together. to make it stick Mix well and put in a floured Put a plate in bottom of kettle and buttered strong or pudding will hours. cloth. stick. Boil 6 Mrs. E. H. Poole. Smith's Flavorings will prove the best by a test 68 Use KNOX GELATINE if you would be sure of results CHOCOLATE o cup sugar. 1 tablespoon (heaping). Serve with whipped cream. cocoa PUDDING 2 tablespoons 1 pint milk. cornstarch. Mrs. Newton. MARYLAND SAUCE FOR RICE 2 tablespoons butter. Cream together 4 tablespoons and add yolks of two eggs, milk or water and Jennings' until Serve with boiled rice. thick. vanilla. Cook all together brown sugar. together with % cup in double boiler Mrs. Clayton W. Lawson. CHICAGO SNOW PUDDING egg (white). cup sugar. 1 teaspoon extract Jennings' lemon Grate in one apple and beat 20 minutes. Yellow Sauce to Pour Over 1 egg (yolk). o cup sugar. stove and let 0 teaspoon 0 cup milk. Jennings' lemon. Beat egg, pour in milk, then add sugar and flavoring; thicken. Serve cold. put on the Mrs. Wm. Vyn. SUNSHINE ORANGE Soak an orange in hot water to the core. pulp will be sweet with the sweetness the sun .. The skin will for half an hour or until is heated loosen and come off like a glove, and the from sugar but that comes not it % pint bread 2 egg yolks. 1 pint milk. crumbs. QUEEN PUDDING Butter o cup sugar. Nutmeg. Mrs. Ide. the size of a walnut. Cook as custard and when cool beat whites of eggs and spread over top. Brown in oven. Mrs. F. A. Rudy. FRUIT PUDDING then beat and 4 Beat up the white of I egg, 2 tablespoonfuls fruit, cupfuls of milk to a boiling point, the yolks of 2 eggs and 1 table- spoonful of flour mixed smooth with a little cold water and add to the milk. When thick remove from the fire and flavor. Combine the mix- tures and pour into a glass dish. Decorate with ripe strawberries. strawberries chopped in 0 cupful preferred. Bring sugar stir of Mrs. E. D. Hulliberger. Drink Smith's Jiffy Punch-10 drinks for 10 cents 69 KNOX GELATINE is GUARANTEED to please or money back CHOCOLATE PLUM PUDDING envelope Knox sparkling gela- tine. ~ cup cold water. 1 cup sugar. ~ teaspoonful 1 cup seeded ~ cup dates Jennings raisins. or figs, vanilla. if desired. or nuts. as pre- }I. cup sliced citron ferred. o cup currants. 10 squares 1 pint milk. salt. Pinch chocolate. in cold water chocolate, Soak gelatine add melted salt and soaked to thicken boiler, sugar, begins into mold, dish and garnish with holly. and flavored with Jennings first dipped gelatine. add Jennings vanilla. and when Remove vanilla, in cold water. and chill. Serve with whipped five minutes. scalding is reached Put milk point in dOUDle add from fire and when mixture fruit Turn to serving sweetened, Remove cream, nut meats. and 1 egg. ~ cup molasses. ~ cup water. 2 tablespoons sugar. Steam 2 hours. GRAHAM PUDDING 10 cups graham flour. I teaspoon Raisins. soda. ~ cup butter. 2 cups ~ teaspoon salt. light brown sugar. of a lemon, or a littt e vinegar 1 tablespoon as you prefer. flour. Sauce for Pudding Juice Cream and add two cups boiling water. Mrs. Clayton \V. Lawson. APPLE DUMPLINGS 1 quart 3 teaspoons of flour. baking Roll and cut powder. in squares. sugar and nutmeg. salt. of to dough. apple Pinch 1lilk one diced the Cover Place Sprinkle with corners the dumplings 1 cup sugar, moist of the dough up over it. Place in basin in oven to bake. are raised well pour a sauce over 1 teaspoon butter, 1 pint boiling water. and prevents them baking too hard. in each square. apple well by bringing \\Then by mixing them This sauce. Mrs. C. 11. Ide keeps Serve with vanilla them made DATE PUDDING U cup graham flour mixed with a paste. cold water to make boiling water. sugar. of salt. quart teacup Pinch Add pa~te to boiling water put 1I1 moulds datcs; cream. and let cook while you seed datcs. and serve with whipped cream or just add plain Smith's Orange and Almond Flavorings are fine 1lrs. B. Frank Hilton. 70 Send for the KNOX GELATINE recipe book o cup sugar. 1 tablespoon o cup milk. 1 egg. flour. 10 cups butter. cup of sugar. tablespoon butter. o cup brown 1 egg. 1 cup buttermilk. sugar. o cup sugar. 1 tablespoon butter. CHOCOLATE PUDDING 1 teaspoon 2 squares der. Jennings of chocolate. vanilla. 10 teaspoons Royal baking pow- Steam ~ of an hour. Sauce Yl cup cream. Cook all together. :Mrs. W. R. Townsend. BUTTERMILK PUDDING o cup molasses. soda. 1 teaspoon flour. 1% cups Steam 2 hours. Sauceo cup milk. 2 eggs (whites). Mrs. Ellinger. 1 cup C sugar. o cup currants. 1 cup suet. SUET PUDDING o cup raisins. 1 cup sour milk. 1 teaspoon soda. Stir stiff with flour. Steam from 2 to 3 hours. Spices to taste. Sauce for Same 1 cup sugar. 2 tablespoons 2 tablespoons cornstarch. vinegar. pint boiling water. Nutmeg tablespoon and lemon. butter. ~Irs. D. B. Davis. STRAWBERRY PUDDING o cup milk. 2 teaspoons Royal baking powder. egg. Pinch of salt. tablespoon Flour butter. enough to make stiff batter. Steam one hour. One-third as much butter sauce. Chill and serve on hot pudding. Hard'Sauce as sugar. creamed. Slice strawberries in Mrs. Howard Dutcher. All good Grocers sell Smith's Flavoring 71 Ask your grocer for KNOX GELATINE-take no other CHOCOLATE BREAD PUDDING crumbs. scalded milk. 2 cups bread 4 cups Baker's 2 squares Jennings 1 teaspoon Soak the crumbs . half the sugar a consistency maining sugar, % cup sugar. 2 eggs. ~ teaspoon salt. chocolate. vanilla . in milk for ~ hour, melt and add and enough milk taken from the bread and milk to make to pour, re- salt, and milk the and slightly add to bread vanilla chocolate, chocolate Jennings beat. the the Sauce 1 cup powdered sugar. 2 cups 1 teaspoon butter. Jennings Cream the butter, on ice to harden, Stand vanilla. add the and but pudding must sugar until beat light. be slightly warm. Flavor. Mrs. M. DeRyke. BAKED INDIAN PUDDING ~ cup corn meal stirred into 1 quart hot milk. Cool and add the following: 2 well-beaten 2 tablespoonfuls salt and cinnamon, its own sauce. N. O. molasses, 1 pint milk. butter Bake oughly. sugar, spoonful Makes Let cook thor- eggs, 1 .cup brown ~ tea- 2 or 3 hours. of egg, size slowly Mrs. V. E. Thebaud. CHERRY COBBLER Sugar. dough as for dumplings can cherries. Biscuit (no shortening). a baking Butter cover with a crust 25 minutes. Peaches, all make excellent Serve hot with hard sauce. apples, loganberries, plums. cobblers. dish and fill with the rolled % inch thick. Bake until iruit. Add the crust is done. sugar and about blueberries or blackberries Mrs. Clyde Ford YANKEE FLAVOR TAPIOCA CREAM granulated tapioca. 2 eggs. 1 teaspoon Yankee Flavor. 1 quart milk. 2 tablespoons ~ cup sugar. Cook milk, tapioca Add beaten T~en Flavor. mixed with one tablespoon ad.d Yankee egg yolks and about sugar three minutes Cover with powdered sugar. before the well fifteen minutes. Stir removing beaten frequently. from fire. egg whites There is no Vanilla like Smith's Gilt-Edge Blend 72 73 YANKEE FLAVOR sugar Use Yankee put or syrup Flavor same in as much. blends Flavor A few drops readily with a new and delicious flavor. or sap, but produces that as you would Vanilla Flavor food, of Yankee nearly all Sold by your Grocer, delicious or is pro- 20 Contains taste Lemon, sufficient. ducing cents no maple of MAPLE. but don't Yankee entirely the bottle. Jennings Flavoring Extract Co. GRAND RAPIDS, MICH. DANA STOWELL COMSTOCK PARK, MICH. GENERAL MERCHANDISE Proprietor of Stowell's Hall. Hall for social parties, banquets, rent etc. for dancing and Citizens Phone 71089 BELL 214 CITIZENS 4t)27 FOR SURE RESULTS Furniture City Dry Cleaners and Dyers WET WASH. ROUGH DRY. FLAT WORK IRONED NICHOLAS DEI(RUYTER Successor HARDWARE, to Henry Schaafsma TINWARE, ROOFING EA VETROUGHING AND TIN DECKING Citizens Phone 72088 1418-1420 Plainfield Ave. Bell Phone M. 277 74 The KNOX ACIDULATED package .contains flavoring and coloring COOKIES--FRIED CAKES "Oh! weary mothers mixing dough . . Don't you wish that Your lips would smlle, I know to see, food might grow? A cookie bush, or a doughnut tree." MY CALIFORNIA sugar. 10 cups granulated o cup lard, ~ cup butter ~ cup sour milk and cream. 2 well beaten eggs. RECIPE COOKIE 3 tQ. 4 cups flour; add 3 cups first and enough more to roll as soft as possible without sticking. Orange, and raisins, lemon or vanilla if you wish. flavoring. Cocoanut, chocolate or nuts Mrs. Sumner 11. "VVells. SOUR MILK FRIED CAKES sugar. cup butter, o (scant) 10 cups 1 cup sour milk 1 teaspoon soda, Pinch of salt . . Mix as soft as possible, vanilla. Jennings Nutmeg. 3 eggs. Flour. cut out and fry in lard. Mrs. Clayton \V. Lawson. FRUIT COOKIES 1 cup Crisco. 2 cups brown sugar. 1 teaspoon 3 eggs. salt. 10 tablespoons 2 tablespoons baking sour milk soda. 1 teaspoon 0 teaspoon 1 teaspoon 1 cup chopped 1 cup chopped walnut meats. cinnamon. allspice. ginger. raisins. Flour. add salt. eggs well beaten, to make flour Cream Crisco and sugar together, mixed with milk dough. Nearly 5 cups. Roll out and cut with cookie cutter in moderate oven 10 to 12.minutes. nuts and enough raisins. spices. soda stiff and bake 1Irs. John Felix. ORANGE DOUGHNUTS rind (ground). juice. o cup of I orange o cup sugar. flour. 2 cups 0 cup thick cream. 2 eggs. 2 teaspoons Royal baking powder y.t teaspoon salt. Beat eggs. add juice and rind. add cream little at a time: sugar and baking powder; mix well all teaspoonful in fat. together. flour, Have fat hot. Drop sift Mrs. J. C. Force Smith's Maple Flavoring 75 is delicious. Try it For Dainty, Delicious pesserts use KNOX GELATINE SOUR CREAM COOKIES 1 cup butter or lard. 1 cup white sugar. 1 cup brown sugar. 1 cup sour cream or milk. ~ sifter of flour. 1 teaspoon soda in the milk. Mix soft. 1 teaspoon Royal baking powder. 1 teaspoon 1 teaspoon 1 teaspoon salt. nutmeg. Jennings' lemon extract. 2 eggs. Mrs. H. S. Bailey. 1 cup sugar. o cup butter. o cup sweet milk. 4 cups flour. DROP SUGAR COOKIES o teaspoon 2 teaspoons Royal baking powder. 2 or 3 eggs. soda in 3 tablespoons sour milk. Nutmeg. Drop from spoon in buttered pan. Mrs. H. S. Bailey. 10 cups sugar. 1 cup shortening. 2 eggs. 1 cup buttermilk. WHITE COOKIES 1 teaspoon 4 cups flour. soda. Flavor to taste. egg, beaten light. cup sugar. cup sweet milk. teaspoon butter. Knead to soft dough. Mrs. Geo. Monroe. FRIED CAKES o teaspoon o teaspoon 2 teaspoons Royal baking powder. nutmeg. salt. Mrs. \Vm. Donker. RAISIN FILLED COOKIES 1 teaspoon 1 teaspoon Royal baking powder. 0 teaspoon nutmeg. soda. Flour. Filling 10 c~ps light brown sugar. 1 cup shortening. o cup sour milk. 2 eggs. o cup sugar. 10 cups raisins 1 tablespoon flour. Cream the sugar and shortening, sour milk, add to the above, add Royal baking powder, nutmeg salt Roll out with another to the flour, using enough teaspoon flour of filling on each cookie one, press edges a little. thin, cut, put cup water. Piece of butter. Cook and cool. add eggs beaten, put soda in the and to make a medium stiff dough. and cover Mrs. B. A. Otley. Bake in a quick oven. Be sure and ask for Smith's Flavoring 76 Give the growing children KNOX GELATINE size of a large egg. egg. Butter o cup molasses. o teaspoon o teaspoon cinnamon. cloves. A little nutmeg. (cookies or cake chopper). raisins and nuts. Mrs. E. Blanche Lewis. CRUMB COOKIES o cup warm water. 1 teaspoon soda. 20 cups crumbs o cup currants, put through I% cups flour. 1 cup sugar. J eggs. Butter size of egg. Mix with sufficient FRIED CAKES 1 teaspoon soda. 1 cup sour milk. 1 teaspoon salt. flour to roll. Mrs. E. D. Hulliberger. OATMEAL COOKIES o teaspoon 1 teaspoon 1 large (well beaten). soda in flour . salt. teaspoon cinnamon. Mix % cup butter. . 1 cup sugar. 2 large eggs 10 cups flour. Add 2 cups oatmeal to mixture and 1 cup chopped raisins. from teaspoon on buttered tins and bake in moderate oven. Mrs. John Drop Felix. 1 cup sugar. 10 cups sour cream. % cup butter. 1 teaspoon 1 teaspoon soda. cinnamon. FRUIT COOKIES y;; teaspoon % teaspoon y;; pound ra1sins, chopped cloves. salt. Flour. fine. SUGAR COOKIES Mrs. Albert Smith. 1 cup butter. 1 cup brown sugar. 1 cup white sugar. 2 teaspoons Royal baking powder and roll Mix in soft dough moderate oven. 1 tCc.spoon Jennings J cups flour. J eggs, well beaten. vanilla. thin. Bake until light brown in Mrs. John Felix. PEANUT COOKIES Beat one tablespoonful butter sugar, 2 of milk and 1 beaten egg. of flour sifted with y;; der, add 0 cup of finely chopped peanuts, unbuttered tins. Bake in steady oven. teaspoonful to a cream, \Vhen well mixed, add 2 tablespoonfuls in 0 cup each of salt and Royal baking pow- on then drop by spoonfuls stir Mrs. M. DeRyke. Your cake will be better if you use Smith's Vanilla 77 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices COFFEE KUCHEN 1 egg. 1 tablespoon 2 tablespoons melted butter. 1 teaspoon (sca'n t) salt. sugar. 2 cups flour. 4 rounding spoons Royal baking powder. Beat thoroughly, spread in flat pan. namon, mixed well. Bake 20 minutes. Serve hot. Cover with sugar and .cin- Robinwood. RAISIN AND NUT COOKIES o cup sweet milk. About 1 cup of raisins and nuts 10 cups sugar. 1 cup shortening. o nutmeg. 2 eggs. Drop Cloves and allspice. apart. one big teaspoonful Don't bake too fast. chopped 20 cups flour. 1 teaspoon soda .. together. for 1 cookie and put about 2 inches Mrs. T. J. Haynes. PEANUT WAFERS tablespoons 4 level o cup sugar. 2 eggs. 1 cup flour. butter. 2 teaspoons Royal baking powder. 74 teaspoon 4 tablespoons milk. 1 cup finely chopped peanuts. salt. Cream butter flour, baking sift finely chopped peanuts. o peanut on top of each. Bake 12 to 15 minutes Drop from teaspoon then add well beaten eggs. Mix and and salt. Add to first mixture. milk and sheet. place on buttered and sugar, powder . in moderate oven . Mrs. John Felix. GINGER COOKIES 1 cup shortening. 1 cup sugar (heaping). 1 cup N. O. molasses. 4 teaspoons ginger. Mix very soft and roll thick. 4 teaspoons (level) cup hot water. teaspoon Flour. salt. soda in Mrs. McTaggart. DROP MOLASSES COOKIES 1 cup sugar. ~ cup soft butter. 1 egg.. o cup molasses. o cup cold water. soda in the water. 1 teaspoon Drop from spoon on buttered 1 scant 1 heap.ing teaspoon teaspoon ginger. ground . cInnamon. Flour batter. enough to make stiff pans. Bake in quick oven. Georgia M. Hubb~rd. Smith's Flavorings will prove the best by a test 78 KNOX GELATINE improves soups and gravies NUT DROPS Sift a cup of flour with a cup of brown sugar, a teaspoon baking powder, chop coarsely salt, 1 teaspoon the flour and mix to a paste with 2 eggs beaten light, have spoonful of and bake 15 minutes. sweet milk or water. added 2 tablespoons on buttered paper (scant) 1 cup of nut meats, add to which you Drop a small Mrs. \\Tm. P. Putnam. % cup butter. 1 cup sugar. 2 eggs. 2 squares Baker's (melted). BROWNIES o cup flour. 1 teaspoon 1 cup nuts. Jennings vanilla. chocolate, Bake in square pans about 30 minutes. Mrs. V. E. Thebaud. 10 cups sugar. 1 cup shortening. Jennings vanilla. 2 eggs. 2 cups sour milk. soda. o teaspoon COOKIES sour milk. 4 tablespoons 1 cup rice flour. o cup corn flour. o cup cornstarch. 2 cups white flour. OATMEAL 1% cups sugar. % cup sweet milk. 31 cup lard. 1 cup raisins o cup nut meats. 2 tablespoons molasses. chopped. Mrs. Sarah G. Davies. COOKIES 1 teaspoon 0 teaspoon 1 teaspoon 2 cups 2 cups flour. cinnamon. salt. Jennings' rolled oats. vanilla. Belle Lindley. KUCHEN butter. ~ cup sugar. 1 tablespoon 1 egg. Salt. Mix 0 cup sugar, 0 cup nuts and 1 teaspoonful X cup milk. 2 cups flour. 2 teaspoons Royal baking powder. cinnamon. After batter is in the pan, sprinkle the mixture on top and bake. Mrs. V. E. Thebaud. ROLLED OATS COOKIES 2 eggs. 1 cup sugar. % cup shortening. % cup sour milk. ~ teaspoon soda. Drop from spoon. 2 cups rolled oats. 2 cups Salt. flour. 1 teaspoon 1 cup raisins. cinnamon. Mrs. V. E. Thebaud Smith's Orange and Almond Flavorings are fine 79 A KNOX GELATINE Dessert or Salad is attractive and appetizing 1^2 cups brown sugar. 1 cup butter. 2 eggs. Vz cup sour milk. y2 teaspoon soda. 1 teaspoon cinnamon. DROP HERMITS l/2 teaspoon cloves. y2 teaspoon nutmeg. 1 cup raisins. 1 cup nut meats ground coarse 2y2 cups flour. Drop from spoon and bake in slow oven. Mrs. Howard Dutcher. Use Smith's Gilt-Edge Blend Vanilla 80 Healthful Reliable Economical The prUdent,ti;,;t~e~ -'. housewife avoids contain alum, and uses substitutes, which may ROYAL BAKIN. POWDER Absolutely Pure Made from Cream of Tartar, derived from grapes. \ ,'- \,~-:.;:."... ~ \€ \ 82 KNOX GELATINE makes a transparent, CAKES tender, quivering jelly "They would not bear a blte- But melted away like ice." No 'not a munch, EGGLESS CAKE 1 cup brown 4 tablespoons 1 teaspoon sugar. melted butter. each cinnamon, cloves, nutmeg Can be baked and soda. sheet, either 1 cup sour milk. 1 cup raisins. flour. 1% cups loaf or layer. Mrs. vVm. H. Rudy. SUNSHINE CAKE % teaspoon 1 cup flour. S eggs (yolks). cream tartar. sugar. vanilla. Jennings 5 eggs (whites). 1 cup granulated of salt. Pinch teaspoon Beat whites add cream tartar, of eggs beaten, tin 45 minutes, of eggs partly, finish beating, the sift in a medorate flour 3 times oven. add salt, beat add sugar gradually, again until and fold in. Bake vanilla almost stiff, and yolks food in angel BURNED SUGAR CAKE 2% cups flour. 1~ cups sugar. % cup butter. % cup water. Y.i cup hot water. Cook to a syrup. 3 teaspoons 2 eggs. 1 teaspoon 2 teaspoons Burnt Sugar % cup sugar, flame. Mrs. Frank Kress, Jr. Royal baking powder. Jennings burnt vanilla. sugar extract. burned to a blue Mrs. vVm. Sherman. LITTLE butter. 1 cup sugar. 3 tablespoons 2 eggs. 1 orange rind (grated). ORANGE CAKES % cup orange 1% cups flour. 1% teaspoons der. juice. Royal baking pow- Bake in patty pans or layers. Icing Grated rind and juice of orange. llse to moisten powdered sugar. squeeze through cheese cloth and :Mrs. F. A. Rudy. Smith's Cake Colorings are pure and healthful 88 DESSERTS can be made in a short time with KNOX GELATINE \Vhites stiff of 3 eggs froth. 1 cup sugar. ~ cup butter. Flavor to taste. 1 cup water. WHITE to a beaten CAKE o cup sweet milk. 10 cups Royal 2 teaspoons flour. der. baking pow- CREAM PUFFS Mrs. Frank Hachmuth. Stir in whilc boiling 1 cup of and allow it buttered to cool. Add 3 cggs not beaten. tins and bake 25 minutes. take fire )'[ix well and drop on from thc the oven .. ~ cup butter; flour dry. Then boil togcther. cup milk. egg. Beat eggs while boiling. Avoid opening Creamo cup suga'r. 2 tablespoons add flour and stir flour. and sugar Flavor with Jennings together. thcm in thc milk vanilla whcn cold. Open and fill. Mrs. \Varrcn Townscnd. APPLE (sour). 10 cups applc 1 cup brown y? cup melted saucc sugar. butter. 1 cup chopped 1 larg~ teaspoon c1l1namon. raisins. ground SAUCE CAKE 2 tablespoons o nutmeg. 2 teaspoons 2 cups flour. molasses. X ew Orleans soda. Georgia 1£. Hubbard. BROWN STONE FRONT of cups 10 flour. cup sugar. cup milk egg. teaspoon (hot). soda 111 hot milk. DELICIOUS sugar . 2 cups brown ~ cup butter. . 1 cup sour milk. 1 teaspoon soda. Yolks of 4 eggs, white of 1. 2 tablespoons Jennings cocoa. vanilla extract. ),[r5. Force. SPICE CAKE .) teaspoons I teaspoon I teaspoon 3 cups flour. cinnamon. cloves . allspice. Bake 111 3 layers. Filling I cup chopped 1 cup sugar. . Boil in a little wa!er until of 3 eggs, addmg wlutes it will hair. Pour on~ teaspoon vanilla. rais1l1s. slowly o\'er the beaten If you want something different, try imith's Nectarin 8." ),[ rs. Rhoades Use KNOX GELATINE-the two-quart package 10 cups shortening. 1 cup sugar. 1 cup molasses. 1 cup sour milk. 1 teaspoon soda. GINGER CAKE 3 cups 2 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon flour. ginger. cinnamon. cloves. nutmeg. Be sure to have a slow oven. 1Irs. \Vm. P. Putnam. RAISIN FILLED CAKE 2 cups brown 1 tablespoon 2 eggs filling). sugar. butter. (save one white for cup buttermilk. Bake in three layers. 1 teaspoon Spices Flour soda. to taste. to make proper ency. consist- Filling add a little water One cup sugar, Pour while hot on the beaten white of egg and add a cup of raisins chopped and milk, un- fine. cooked, to thicken. the top make a frosting milk and add enough 4 or 5 tablespoonfuls and cook until of pulverized it hairs. about sugar sugar For Mrs. Verne L. Mershon. SPICE CAKE 1 cup sugar. o cup lard or butter. 1 cup sour milk. 2 cups 1 egg. flour. 1 teaspoon 1 teaspoon o teaspoon o teaspoon 1 teaspoon Royal baking powder. soda. of cinnamon. cloves. nutmeg. Bake about 0 hour in a moderate o\'en. Mrs. M. Hall. APPLE SAUCE CAKE o cup lard or butter. 1 cup sugar. 1 cup apple sauce. o cup raisins. 1 teaspoon water. cut fine. soda in a little hot 2 oz. walnut meats. cut fine. A little salt. Cinnamon to suit taste. 2 heaping cups flour. Mrs. \\'m. Vyn. DEVIL'S 10 cups sugar. o cup butter 3 eggs broken in and beat well. I teaspoon 2 cups (cream together). Jennings vanilla. flour. Alternate \dth flour. 2 squares FOOD 2 teaspoons Royal baking powder (heaping). Salt. cup cold water. chocolate melted. add to eggs. ~Irs. \VI11. P. Putnam. Smith's Maple Flavoring is delicious. Try it 85 Try the KNOX GELATINE recipes found in this book ANGEL FOOD CAKE Sift the other together of Royahbaking pour over fold in the beaten whites of two eggs and add flavoring not beat ing, moving the pan. four times, 1 cup each of flour and sugar, 3 teaspoons and a pinch of salt. Scald 1 cup sweet milk, powder then to taste. Do any more, and do not grease the pan. After bak- re- turn the cake upside down and let and beat all for a few moments, it remain until cool before the mixture ingredients Frosting for Angel Food-One moistened with a tablespoonful a dish of boiling water. When the size of a walnut and flavoring to taste. teacupful of sweet cream; smooth of powdered it should and well blended sugar, be set over add butter Mrs. \Vm. Vyn. pound fat salt pork run through food chopper. pint boiling water poured over it. 1 pint molasses. 2 cups brAwn sugar. 1 pound raisins. CAKE currants PORK CAKE OR FRUIT pound raisins. 2 teaspoons o teaspoon 2 good teaspoons o pound mixed fruit peel, sliced 6 eggs. cinnamon. cloves, allspice. soda. seedless or very thin. Mix soda in a little water. to make stiff. in slow oven. This will make 3 or 4 good sized cakes. hour dry, cool place and will keep a long time. enough Flour Bake 1 Keep in :Mrs. E. H. Poole. GRAHAM CRACKER CAKE 2 eggs. o cup butter. 1 cup sugar. 1 cup sweet milk. 2 teaspoons Royal baking powder. Nut meats. 30 graham crackers; crackers the and nut meats. grind % cup butter. 1 egg. Beat stiff with XXXX sugar. Icing Jennings vanilla. Mrs. J. R Pixley. SPICE CAKE 1 cup sugar. o cup butter. ~ cup sour milk. 10 cups flour. o teaspoon 2 eggs. soda. vanilla. 1 teaspoon 1 teaspoon y.t teaspoon 1 tablespoon molasses. Jennings cinnamon. cloves. Little Raisins nutmeg. and nuts. Mrs. vVm. P. Putnam. Smith's Vanilla does not bake out 86 Where recipes call for Gelatine, use KNOX GELATINE FEATHER 1 cup sugar. 1 tablespoon melted o cup sweet milk. I egg. butter. CAKE I~ cups flour. I heaping teaspoon Ro) aI, bak- ing powder. Mrs. T. J. Haynes. FRUIT CAKE each soda and salt. brandy. ralS1l1S. I pound I wine glass I teaspoon I cup molasses. I teaspoon ~ cup cold black coffee. 2 teaspoons I teaspoon I pound cinnamon. cloves. nutmeg. glazed cherries. Mrs. J. R. Pixley. 3 teaspoons I teaspoon 3 teaspoons ~ teaspoon ~ teaspoon soda. cloves. cinnamon. almond orange extract. extract. Citron. Nuts orange if desired. and lemon peel. Bake 2~ hours. SPICE CAKE 10 shortening. sugar. flour. cups 2 cups 4 cups o pound 6 eggs. almonds. o pound English walnuts. o pound pound blanched currants. stoned dates. and chopped sugar. 2 cups brown 1 cup sour milk. o cup butter. 1 cup sour raisins. 2 cups 4 cups flour. I teaspoon This makes cream. Royal baking powder. two loaves. Mrs. Adelia Bailey. 6 eggs. I level teaspoon Royal powder. GOLDEN CAKE baking I cup stlgar. I cup flour. until extract plate Beat whites stiff. Add sugar of eggs, when half beaten sifted twice; beat yolks and fold in the flour. Bake about 30 minutes, and let hang until cool. add baking pIs Then to every % of a cupful of pumpkin granulated teaspoonful cinnamon, % teaspoonful oughly. ture. sugar, one scant of nutmeg, Heat Seal jars. pint to the boiling point, being careful not in airtight This will keep indefinitely. The preserving may be done in the fall, when pumpkins are fresh, or in the winter, when pumpkins is most plan is followed the product or a little at a time at each stewing, will keep no longer. convenient. \Vhichever For pie dissolve in 10 cupfuls of hot scalded milk, add 0 cupful of cream, and 2 well beaten eggs, bake in a rich crust old K ew England pumpkin and you have the famous 1 cupful of preserved pumpkin 1 hour, pie. SWEET CORN Remove corn from cob and pack directly Fill with boiling water. and caps of jars rubbers pletely. Sterilize type of outfit used. husk and silk. Blanch 5 minutes cut (~ inch of top.) Put tin cans com- for the length of time given below for the particular Add level into position, on cob. Cold-dip; salt per quart. jars or cans teaspoonful in hot tight. Seal not \Vater bath, homemade \Va ter seal, 2140 5 pounds 10 to 15 pounds steam pressure steam pressure. __..__.. m m •• m m.m .. ~ or commerciaL m Minut.es. 180 120 90 60 Cut grown in the garden. A little corn that corn may be canned experience is just between knife, and pack it at once into sterilized Corn seems to give home canners more trouble thin-bladed can be obtained when one person than do most prod- ucts; but with care and study, as easily as any other product in selecting the ear and the ability to recognize the milk and the dough stage are important the corn from the cob with a sharp, jars. Best results the corn from the cob and one person fills the containers. for one person to work alone, he should cut off sufficient corn to fill one Jar, pour on boiling water, add salt, place the rubber and put and cap in position, the jar Corn expands a little in processing, should not be filled quite full. Corn that has reached the dough stage before being packect will have a cheesy appearance to should not De dipped remain in the cold-dip water, and large quantities the product at one time unless quickly. slow and inefficient packing. Corn should never be allowed into the canner or hot water help is available If it is necessary corn indicates after canning. vVater-logged reason jars or soaked to handle sufficient at once. and for cuts this vVhen canning sweet corn on the cob, follow same directions but pack whole ears in jars instead of the cut-off corn. All good Grocers sell Smith's Flavoring 108 KNOX GELATINE is the one dessert for all appetites SWEET PEPPERS Place the peppers from the meat. Remove the skins. Add 1 level in the oven and bake Pack tea- in posi- time of and caps of jars the length Remove the joints. the jars; 'Vrap tighten the jars the covers; to prevent test invert bleaching. to cool, and the skins Use s\veet green peppers. separate them until them solid in hot glass spoonful tion, not given below for of salt per quart. tight. jars or tin cans. Add water. Put the rubbers Cap and tip tin cans. the particular type of outfit Sterilize for used: vVater bath, homemade vVater 5 pounds 10 pounds seal, 214°.m ..m m steam pressure steam pressure or commerciaL m m ..m h m m m Minutes. 90 m_ mm 75 60 40 m mm. the jars Smith's Vanilla does not bake out 109 lIO KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices JELLIES AND JAMS "The kitchen is a country in which there are always discoveries to be made." -La Reyniel'e. APPLE JELLY are needed, wash them and remove apples add water in cheese to reach cloth ~ height bag, and hang fruit, core, cook slowly cut in of until to drip in a warm place. juice and add to juice; Place to a pint of juice. Heat in each jar. sugar juice and allow 1 pound sugar fire and boil slowly 20 minutes. putting a slice of lemon Juicy tart small pieces, soft, and put Measure over boil 3 minutes 7 pounds 2~ pounds grapes. apples. GRAPE BUTTER Y:! pound sugar to every pound of fruit. Pulp the grapes, cut apples, apples cook slowly thin coating are. soft. and strain cook put apples and grape Put all through for 20 hours, of melted paraffine. skins the stir often. through a colander. into the juice; colander again; Fill into glasses; Pare cook until add sugar and the and cover with a CONSERVE crabapple it is nearly juice. done add Quart After 10 pounds Grate and raisins. fruit raisins. rind of lemon and orange, sugar. 2 oranges. I Quart I lemon. pare off whites, and chop pulp of Mrs. Christ. TOMATO JAM ripe tomatoes, hours scald and peel and skim off the water Take about a peck of three two or and let stand Take dozen until for every utes, stirring the pulp and boil until lemons and cut thick, taking care not to burn. them into fine pieces and boil the skin is very tender. Mix the lemons with the tomatoes cup of tomatoes add a cup of sugar. carefully, as it scorches easily, Boil and seat. them. Mash rise. that will Take half in clear water and for a few min- Mrs. M. E. Groner. RED RASPBERRY JAM Pick over berries, mash and heat of heated jars. All sugar. small slowly to boiling point, for 45 minutes Cook slowly berries may be made then add and put into jam in the equal Quantity into sterilized same manner. QUINCE HONEY To 4 grated Quinces add 2 Qu~rts of water Boil until it becomes like honey. Mrs. John McCormick. and 4 pounds of sugar. Smith's Flavorings will prove the best by a test III KNOX GELATINE improves soups and gravies CURRANT AND RASPBERRY JELLY Two quarts enough water red currants, to cover. just to one of juice. Boil 8 to 20 minutes; watch closely. tumblers cover with paraffine. and when cool 1 quart Cook slowly, red raspberries, mash and add add 1 cup of sugar in sterilized strain, Put Frances Kennedy. 6 oranges. ORANGE MARMALADE 1 lemon. Slice very thin. To each orange stand 24 hours. every cup of pulp. Boil 2 hours, or until stand 24 hours. Let add 1 pint of cold water. soft. Add 1 cup of sugar Let to thick like honey. Mrs. Harry Hosken . Boil until .CURRANT To make a goodly number CONSERVE use of glasses 2 pounds 4 oranges. raisins. 5 pounds 5 pounds First curranb. sugar. cut the oranges and squeeze their this add the currants rind from the orange You are then free from the pithy white part; pair of scissors longer. To and raisins, and boil gently for ~ hour. the in cold water and let come to the boiling point. into shreds with a 5 or 10 minutes and add to the above. and cover. the sugar. Put Let all boil.for in jelly glasses juice over Put cut AMBER CONSERVE 1 grapefruit sliced quite thin. orange. lemon. Add 3 times ing add sugar and make as jelly. Makes 16 glasses. the bulk of water and let stand over night, next morn- Mrs. B. Frank Hilton. 1 cup chopped 2 cups boiling water. carrots. CARROT RELISH 1 cup sugar. ~ lemon (juice and rind). Cook carrot with boiling water tender, thick like honey and put till lemon, boiling all until then add sugar in glasses. and Jennie Pixley. Smith's Vanilla does not bake out 112 KNOX GELATINE is measured ready for use—each package is divided into two envelopes PICKLES-RELISHES "Variety is the spice of life, that gives it all its flavor."—Cowper. CELERY SAUCE 15 large ripe tomatoes. 5 cents' worth of celery. 5 onions. 1 large green pepper. 3 cups vinegar. 8 tablespoons sugar. 2 tablespoons salt. Chop fine; cook 2 or 3 hours. Mrs. T. J. Haynes. 1 peck tomatoes. 12 good sized onions. 3 green peppers. 1 bunch celery. CELERY SAUCE 6 cups vinegar. 2>y2 cups sugar. Salt to taste. Chop everything up fine, mix together, and put on stove to cook. After it begins to boil, boil a good half hour. Mrs. Wm. Vyn. SMALL CUCUMBER PICKLES 1 quart vinegar. y2 cup salt (scant). 1 cup sugar. % cup dry mustard. Mix mustard to a paste, then add vinegar and sugar. Put pickles in cans and pour dressing over them and seal (all cold). Mrs. Wm. P. Putnam. PICKLES 2 dozen medium sized 1 quart small white onions, cucumbers, peeled and sliced. sliced. 3 stalks celery, sliced. Cover cucumbers and onions with salt and let stand 2 hours. Let drain while making the following: Three pints white wine vinegar, 1 pint water, 2 pounds sugar, few sticks cinnamon. Cook together and when boiling add cucumbers, onions and celery and cook for IS min(cid:173) utes; then can and seal hot. Mrs. Clayton W. Lawson. GREEN SWEET TOMATO PICKLES One peck medium sized green tomatoes, slice and pack in crock with a sprinkling of salt between layers, and pour enough boiling water on them to cover. Let stand 24 hours, then drain and cook in clear vinegar till tender; then let them drain till next day. Take 1 pint vinegar and 4 pounds sugar (granulated) and spice to taste. Cook them in this a few minutes and set away for use. They will abso(cid:173) . lutely keep for years. __ ,, Mrs. Chas. S. Davies. „ _. Smith's Cake Colorings are pure and healthful 113 Where recipes call for Gelatine, use KNOX GELATINE DILL PICKLES Take large cucumbers, let stand three mornings, of dill, small pieces of red peppers, Put over pickles. Can tight. put take out, put in salt br~ne that 111 cane. heat half vinegar \ViII hold u~ an .egg, Then put 111 pieces and half water. :Mrs. Force. 10 cups corn. 1 cup saIto 1 cup sugar. 30 large ripe tomatoes. 10 large onions. 10 stalks celery. CANNED CORN Enough water Fill cans. to cook. CHILI SAUCE 16 tablespoons 2 tablespoons 6 cups vinegar. Mrs. 1\Iaurer. sugar. salt. Mrs. Charles S. Davies. To 1 pound of pears stand over night. Cook until clear, add ginger add ~ pound of sugar. Let root while cooking. Mrs. Charles S. Davies. GINGER PEAR (cut in cubes) cup chopped cabbage. cup cucumber pickles (chopped). Cover with vinegar. RELISH o teaspoon salt. 1 tablespoon 34 teaspoon dry celery. paprika. Serve with veal or chicken. Mrs. F. E. Kugler. GREEN TOMATO CHOWDER o peck green tomatoes. 1 large cabbage. 6 small peppers. 3 onions, o pint of mustard. chop fine and add 4 tablespoons 0 tablespoon 1 tablespoon 10 pounds of salt. cloves. black pepper sugar. of brown Cover with vinegar and cook 2 hours. Mrs. Cornelia Barclay. ripe tomatoes. 3 pints 1 cup celery. 4 tablespoons 4 tablespoons 4 tablespoons 6 tablespoons red pepper. onions. salt. sugar. UNCOOKED CHILI SAUCE o teaspoon o teaspoon cinnamon. cloves. 1 teaspoon nutmeg. 2 cups cold vinegar. 6 tablespoons mustard. Chop tomatoes, celery, red peppers and onions. Jennie Pixley. Smith's Flavoring has a flavor all its own 114 KNOX ACIDULATED GELATINE-no squeezing lemons bother-no trouble-no RELISH 1 pint 6 large green green tomatoes. peppers. 3 red peppers. 2 bunches celery. 24 hours. Chop fine. add 0 pint salt and let stand add 2 pounds 1 cup grated granulated horseradish. sugar, to ~he mi.xture 3 pints vmegar, clear. Drain well and seed, looks 7:4 pound mustard it Mrs. E. D. Hulliberger. until Cook slowly MUSTARD PICKLES peppers. cauliflower. small white onions. green vinegar. and prepare tomatoes. in small pieces. 24 cucumbers. G green 3 heads 1 quart 2 quarts 3 quarts \Vash cauliflowers together. mixed with water, celery seed. 1 ounce 1 cup flour. 1 cup sugar. 0 pound 0 ounce 3 cups ground mustard. tumeric. salt. the vegetables. Cut cucumbers. Put them all together little water. a very Chop onions and let In the morning and peppers stand all night scald tomatoes (without in the in the and seeds) salt, same then drain and throw water away. Mix the slowly celery-seed, stir in one on the stove until and vinegar gar mixture After boiling- a few minutes, and put in slowly, in jars. flour, quart it stirring sugar. mustard of the vinegar. is scalding hot, constantly the and tumeric Put together the then pour the first vine- to keep H from sticking. pickles. Mix well rest of pour over the chopped :Mrs. Belle \Vestbrook. OIL PICKLES UNCOOKED I dozen cucumbers. I quart vinegar I cup olive oil. ~ cup white mustard Slice cucumbers thirty-six gar. oil and spices hours. seed. thin. sprinkle drain three hours. and mix well, place 6 small white onions. 0 cup black mustard 1 tablespoon celery seed. seed. Salt. salt on each layer, add onions in pint them remain sliced thin, pour vine- cans. Mrs. Belle \Vestbrook. let GREEN CHILI SAUCE over night. drain. drain To this add 1 peck g-reen tomatoes. chopped. stand Let water 15 minutes. 3 quarts vinegar. 20 sugar. pounds 7:4 pound mustard 1 teaspoon seed red pepper. Add celery and cabbage 6 large 1 cup salt. onions. in 1 quart Boil chopped fine. vinegar and pint 2 teaspoons 2. teaspoons 2 teaspoons 2 teaspoons cinnamon. e1m'es. allspice. ginger. if you like. Boil 20 minutes. rolrs. \Vm. P. Putnam. Smith's Maple Flavoring is delicious. Try it 115 KNOX GELATINE is economical-FOUR PINTS in each package LAST OF THE GARDEN RELISH o gallon o gallon y; gallon from cob. celery, pieces. green chopped. corn, boiled and cut cut in small tomatoes, pint of lima beans. pint of string Tomatoes beans. and pickles thoroughly and can. seed. of mustard cabbage. chopped. 3 red peppers, 50 little pickles. whole. 5 cents' worth Y; gallon 12 onions, 2 pounds Pepper Y; gallon chopped chopped. brown and salt vinegar. in salt water sugar. to taste. over night. Boil Mrs. Vim. Palin. should stand CUCUMBER PICKLES in quite over salty water powder to 1 gallon cucumbers of saccharine Soak teaspoon with whole gradually cloves and cinnamon, to a boil, place come put in jars or cucumbers stone night, of vinegar, take one spice in vinegar, crocks. Mrs. H. W. Millers. small to taste let and MOTHER'S CHILI SAUCE tomatoes. peppers. 18 ripe 2 green _ ol11ons. . ? 20 cups of vinegar. 1 cup of 2 teaspoons teaspoon sugar. of salt. of cinnamon. Mrs. Barclay. MUSTARD PICKLES 2 quarts 1 quart 1 quart cucumbers onions. green tomatoes. (small). Prepare soft, pickles and let stand then drain and pour dressing until Can and put away. 1 quart 1 head 6 green in brine beans. string cauliflower. peppers. over night. Cook and let come over in brine to a boil. Paste 10 tablespoons 1 tablespoon 2 tablespoons mustard. tumeric celery powder. seed. 2 CI'PS sugar. 1 cup flour. 3 quarts vinegar. Mrs. Chas. S. Davies PICKLED PEPPER HASH vVash and dry 5 large green peppers and 1 red one. Remove together with one fair sized cabbage. and add to it 2 tablespoons 1 tablespoon thoroughly, salt, sugar and enough the whole. Mix well and put and will keep all winter. into bottles. fine, stirring and chop quite in a bowl, tard seed, 2 tablespoons to cover in two days seeds Put mixture brown mus- vinegar can be used This Mrs. J. A. Pixley Use Smith's Vanilla and your cake will have a soul 116 KNOX GELATINE solves the problem of "What to have for dessert" CORN RELISH One dozen ears of corn (cut off cob), mix with 1 large head of fine). (chopped cabbage 6 onions. 6 green peppers. o gallon of vinegar. ;4 pound of mustard. -: tablespoons salt. .) cups sugar. Let vinegar pour all together come to a boil, dissolve mustard in a little cold vinegar and boil 30 minutes and seal while hot. Mrs. Wm. Vyn. CUCUMBER \Vash pickles PICKLES then wash and pack in jars; put 0 tablespoon tablespoon and brown sugar is too sharp to each quart to boiling point dilute with ~ water. and pour over a boiling brine, salt of of powdered let stand over night, alum and 1 spices If vinegar vinegar, mixed Bring jar. and pour over pickles. Mrs. John Felix. TOMATO CATSUP Wash tomatoes and cut 1 hour and put frequently. stirring For 5 quarts cook together four hours, with wax. 6 onions. 1 peck tomatoes. 1 quart vinegar. 1 pound brown 3 tablespoons 1 tablespoon whole allspice. sugar. salt. Put all spices in a muslin bag. into small pieces; pare and slice 6 onions, sieve, add spices, etc., and cook and seal in bottles, cork tightly through Put use catsup cayenne pepper. 1 even teaspoon 1 tablespoon white 1 tablespoon mustard 1 teaspoon white pepper. 2 blades of mace. 2 sticks cinnamon. cloves. seed. Mrs. Jack Kent. CHUNK PICKLES brine Put days. in strong Use large cucumbers. three :Make a weak vinegar Pour soak in clear water weigh. and a little chunk alum. Drain this off. gar, 1 ounce buds. over vVipe dry and cut solution with a handful this on cucumbers then and leaves two hours. For 7 pounds use 3 pounds brown sugar, 3 pints vine- cassia hot and pour Mrs. VV. Tillitson. days; in chunks of grape celery seed, 1 ounce whole in bag. Have the cucumbers. and 1 ounce Tie spices and boil scalding solution allspice three this for 4 quarts sliced cucumbers. 4 stalks of celery cut up. SLICED CUCUMBER PICKLES 6 large onions sliced. Let stand in salt water over night, drain; sugar, 3 tablespoons white spoon tumeric, 0 teaspoon seed, 0 teaspoon mustard taking off the stove add 2 red peppers 1 quart vinegar, flour, 1 teaspoon 2 cups dry mustard, 0 tea- of black pepper; when made add 0 teaspoon just before celery seed. Let come to a boil Can while hot. Mrs. A. McTaggart. chopped. If you want something different, try imith's Nectarin 117 KNOX ACIDULATED GELATINE of squeezing lemons saves the cost, CANDIES time and bother "1'1y mission in life is a sweet one, I claim, For eyes brighten at hearing my name." the children's 2 cups brown I cup water. sugar. SEA FOAM I egg (white). Boil sugar add beaten white from a spoon. and water of egg. until Beat it forms a soft ball in cold water, all together till stiff enough then to drop PENUCHI Ethelyn Ellenger. % cup milk. Butter I % pounds Let butter thickens when with a large size of an egg. light brown sugar. and milk come put fork in cold water. until is very it J teaspoons 1 pound 1 teaspoon nuts. Jennings condensed milk. to a boil, Take stiff and creamy. then add sugar; from fire, add nuts vanilla. boil until it and beat Charlotte Lawson. DIVINITY Two Measuring Cups, 1 Pint I-One-quarter a soft ball pint granulated in cold water. (Rule) sugar, water to cover, cook and one-half cook until pint granulated it becomes hard sugar, and crisp, when I pint corn syrup, in put until No. it makes No.2-One water cold water. to cover; Directions of 2 eggs Pour No.2 the nuts or until over fruit. for Cooking-Start dry. this mixture. Beat until Pour it creams. part No. 2 first. Beat part. No. Beat lover until it once until very stiff, eggs the the whites blended. then add 1 cup of maple sugar. % cup cream or milk. it brittles Put to a cream. Boil until MAPLE CREAMS Lump of butter. in buttered tins in cold water. Let and cut stand until in squares. Florence Luten. cool, then beat Elsie Mc:Master. STUFFED DATES Stone dates with this powdered in sugar. and lay on a dish. Chop fine English walnuts, mixing them to taste. Mix and fill dates, then roll sugar Hazel Barclay. All good Grocers sell Smith's Flavoring 118 Use KNOX GELATINE-the two-quart package SALTED PEANUTS to cover in a kettle comes to a boil, put amount Put enough Crisco wish to roast. till constantly them too not to get right, pour through paper \Vhen Crisco the nuts are the brown a colander and sprinkle with salt while hot. color you wish. they must and yet to drain and then spread in peanuts Care must be roasted. of peanuts you and stir be taken. When nuts on white VANILLA KISSES o oz. Jennings 1 pint water. Mrs. W. H. Hurt. vanilla. sugar. 2 pounds 1 pound syrup. 2 ozs. parafine. sugar. in cold water, syrup Boil dropped slab or plate cool and wrap. and parafine and water to 2580 on candy or and cool, pull and flavor while pulling. to medium crack when thermometer. on for kisses, :Mrs. VV. H. Hurt. Pour Cut butter. granulated' 3 pounds ~ pound white Karo ~ pound 1 pint milk. Cook till 2360 on candy tom of kettle. cool, nuts stir and flavor while FRENCH OPERA CARAMEL salt. o teaspoon Flavor, cup chopped sugar. syrup. any kind. nut meats if wanted. dropped a soft ball when forms it thermometer; A fter cooking, cooking stir while set off and let cool or spoon paddle Put on board in kettle with wooden stirring. or or in cold water, to it will stick to bot- in kettle; when quite adding till and pat out with hands. Mrs. W. H. Hurt. it creams, PUFFED WHEAT OR RICE CRISP 1 pound o pound o teaspoon sugar. syrup. salt. 1 cup water. 1 box puffed wheat or rice. Cook to a brittle crack, or 2700 on candy thermometer, or rice and stir in till it sets. Put on greased and set off, slab and then add wheat pull thin. CENTER CREAM TO DIP Mrs. W. H. Hurt. 20 pounds o pound sugar. syrup. When it starts to a soft ball when mometer. that and when cool work with sharp to boil add acetic dropped on slab has paddle Pour in cold water, been sprinkled until it creams. ~ teaspoon acetic acid or cream of tartar. pint water. acid or cream of tartar or to 2390 on candy and boil ther- with cold water, Mrs. W. H. Hurt. Smith's Cake Colorings are pure and healthful 119 DESSERTS can be made in a short time with KNOX GELATINE PULLED TAFFY 2 pounds 1 pound Boil sugar. syrup. to medium crack when on candy thermometer. and then pull, Pour on greased flavoring while pulling. 1 pint water. dropped in cold water, slab or greased or to 2600 dish till cool Mrs. VV. H. Hurt. CHOCLATE FUDGE 2 cups ~ cup milk. sugar. Beat ] ennings' it about vanilla. 8 minutes. Cook until 1 butter 2 squares ball size of walnut. of chocolate. Just before it forms beating, put in 0 teaspoon soft ball in cold water. Hazel Billock. FRENCH Knox acidulated 2 envelopes gelatine. 4 cups granulated sugar. DAINTIES 10 cups boiling water. 1 cup cold water. water. When Divide o teaspoonful Soak the gelatine dissolved in the cold water add the sugar 5 minu'tes. and boil slowly into two equal parts. When somewhat of tablespoonful To the other lemon flavor found in separate and 1 tablespoonful add 0 teaspoonful extract water, part shallow tins that have turn out and cut stand and adding and let sugar and colors, been dipped into squares. in cold water. Roll to crystalize. chopped nuts, Vary dates by using figs. or envelope Add .the boiling for 15 minutes. cooled add to one part dissolved ex- lemon Pour stand or different of cloves. Let in fine granulated Jennings' in one tract. into over night; powdered flavors CARAMELS Y3 pound ] ennings butter. vanilla. 2 cups sugar. 2 cups milk. 10 cups Karo corn syrup. Cook and syrup sugar milk, half done Add] buttered slowly stirring add butter. ennings vanilla when tins. When the mixture Cook until taken cool, mark together for about so it will not it forms from the off five minutes curdle. a firm ball fire and pour squares. add vVhen about in cold water. into square into and Dorothy Wessel ius. 2 cups granulated Mix and bring milk and cream, 0cup 2480 Fahrenheit. Pour butter into greased sugar. to boiling until stirring and cook until it 1 teaspoon Add tin and when CARAMELS 1~ cups light Karo. point. Add slowly the entire mixture ball forms vanilla, in squares a hard Jennings cool cut 2 cups begins in cold water, top milk, or to boil. Add to 1 cup nuts. or and and wrap. Mrs. V. E. Thebaud. Your cake will be better if you use Smith's Vanilla 120 KNOX GELATINE makes a transparent, tender, quivering jelly 2 cups granulated % cup sweet milk. PEANUT BUTTER FUDGE sugar. 2 heaping butter. tablespoons peanut Boil just 5 minutes, remove from fire, beat until butter tin until cool; mark in squares. creamy, on Mrs. F. J. Bonesteel. pour Drink Smith's Jiffy Punch, the delicious home drink 121 Try the KNOX GELATINE recipes found in this book FOR THE INVALID'S TRAY " "Tis substantial happiness to eat." BARLEY GRUEL Add 2 tablespoons cold water to 1 tablespoon barley flour making a thin paste. Then add gradually 1 cup boiling water, and boil for 15 minutes. Add y2 cup milk, % teaspoon salt, and strain. White of 1 egg. ALBUMENIZED MILK V2 cup milk. Put into a tumbler, cover tightly, and shake vigorously until well mixed. KUMISS This is of great value in a sick room, as it is one form in -which milk seldom fails to be retained by the patient. Heat 1 quart milk to 75 degrees; add \y2 tablespoon of sugar and % yeast cake, dissolved in a tablespoon of luke-warm water. Fill sterilized bottles to within 2 inches of the top. Cork and shake. Place inverted bottles where they can remain at 70 degrees (room tempera(cid:173) ture) for 10 hours. Then place in ice box 48 hours, shaking occa(cid:173) sionally to prevent cream clogging mouths of bottles. TOAST MERINGUE Heat l/z cup of cream, then add 1 teaspoon butter and the stiffly beaten white of 1 egg. (Salt the white.) Fold the egg over and over in the cream until firm. Pile on a slice of nicely toasted bread and pour around the cream that was not absorbed by the egg. Garnish with a sprig of parsley. BEEF TEA One pound juicy steak (round is best), remove all particles of fat, pound to rags, put into a quart of cold water in granite kettle, place over a moderate fire, heat slowly but do not boil, squeeze con(cid:173) stantly with silver or wooden spoon, remove from fire before it coag(cid:173) ulates. Salt to taste. Yolk 1 egg. 1 tablespoon sugar. Few grains salt. EGG NOGG % cup milk. White 1 egg. Beat yolk of egg, add sugar, salt and milk. Strain and add beaten white of egg. Stir well before serving. Sprinkle a few gratings of nutmeg on top if liked. There is no Vanilla like Smith's Gilt-Edge Blend 122 See that the name K-N-O-X is on each package of gelatine you buy One-fourth cup oatmeal, OATMEAL GRUEL salt, ~ teaspoon Bring to boiling point and let cook over hot water one hour. and add milk or cream to suit the patient's need. to 1% cup boiling water. Strain BOILED CUSTARD Two cups scalded milk, I tablespoon cold milk, 3 egg yolks beaten with ~ cup sugar; starch five minutes, flavor with fruit add eggs; cornstarch moistened with cook milk and corn- jelly or Jennings vanilla. 1 large sour apple. 2 teaspoons sugar. APPLE WATER 1 cup boiling water. \Vipe, core and pare apple. tender. Mash, pour over the water, Put sugar in cavity and bake until let stand one-half hour and strain. MUTTON BROTH 3 pounds mutton from the neck. 2 quarts 1 teaspoon cold water. salt. \Vipe meat, Few grains pepper. 3 tablespoons rice or barley. remove Put to skim and season with salt and pepper. Cook slowly until meat fat. Add rice or barley and cook until into kettle with bones and cover with cold water. boiling, is tender. cereal skin and fat and cut Strain and remove into small pieces. Heat gradually is tender. BEEF BALLS A small piece of steak from the top of the round. Season with salt, and a bit of pepper Scrape with a knife, into strips. sible. balls, handling frying pan sprinkled with salt, Arrange on pieces of buttered as lightly as possible shaking toast removing vVipe and cut as much of the fibre as pos- Form into small in a hot in motion. pan to keep balls Cook for one minute if liked. and garnish with parsley. JUNKET 1 cup milk. 2 tablespoons sugar. Heat milk until in the cold water. place (room temperature) 74 junket 1 teaspoon just add sugar and the tablet, dissolved Turn into cups and let stand in a comfortably warm cold water. lukewarm, tablet. until set. Then cool before serving. If milk is allowed to get too warm the junket will not thicken. INDIAN MEAL GRUEL \Vet 1 cup corn meal and 1 tablespoon of boiling water, into two quarts flour to a smooth boil half an hour; paste to salt and stir taste, sugar and nutmeg if liked. Be sure and ask for Smith's Flavoring 123 Simply add water and sugar to the KNOX ACIDULATED package RICE GRUEL \Vet 2 tablespoons ground boil 10 minutes, boiling milk; rice with cold milk, add a little salt. stir into one quart EGG GRUEL Beat separately, and add seasoning desired. the yolk of an egg with a tablespoon add a teacup of boiling water to yolk, then of sugar, beat white in white stir MILK PORRIDGE Boil a paste made of 1 tablespoon meal, cups of hot water 20 minutes; add 1 tablespoon 2 cups of milk; two minutes. of flour cook in 10 MILK PORRIDGE NO.2 Two cups oatmeal, in the water; sweeten 2 cups water, strain if desired. over night and salt; Soak the oatmeal out meal and boil half an hour, add milk 2 cups milk. Use Smith's Gilt-Edge Blend Vanilla 124 Pink Coloring for fancy desserts in each package of KNOX GELATINE CHURCH SUPPERS HERE ARE SUGGESTIONS sary, of However, the miracle if the amateur will consider the multitude feeding of the general amounts from the limited of a pound of meat per amounts worth remembering of a pound of fowl per serving. fishes and loaves of bread will be duplicated. Some of the general One-fourth One-third One pound of butter, One loaf of bread, 14 to IS servings. One gallon vegetables One bushel One pound of coffee, 40 to SO servings. One pound of tea, 80 servings. The two types of menus, with recipes given, are worked 25 servings. 100 servings. (canned), (uncooked) 48 to 56 servings. potatoes serving. are: neces- number out for 300 people, following the general proportions. CHURCH SUPPER Roast beef, mashed potatoes, salad, and nut cabbage creamed peas, gravy, bread, butter, cream and loaf with whipped apple pickles, coffee. ROAST BEEF There should be from 75 to 100 pounds, to roast nicely. and flour. from 10 to 20 pound pieces pepper Place on racks Cover bottom of pans with water water brown that every 20 minutes, and about half-cooked, they may become Roast about 10 minutes a rich brown. in roasting and put adding more water and it should be cut into \Vipe, dredge with salt, skin side down. into hot oven. Baste with to pans as needed. When turn the roasts with the skin side up, pans, to each pound of meat, decreasing If meat heat after is very cold stand in kitchen have been browned roasts otherwise in the center it will brown before heating and overdone on the outside. starting on both sides. in hot and two hours before roasting, and meat will be raw through, bushels potatoes, MASHED POTATOES 3 pounds butter; 3 gallons hot milk, l~ Three cups salt. Wash and pare potatoes; until Cook in boiling water through and hot milk in which butter has been melted. add more salt or milk if needed. place in a dish pan of hot water over a low fire.) (To keep hot until if uneven in size, cut soft, put large ones in two. ricer, add seasonings, Beat until creamy and ready to serve, Twelve sauce, 0 teaspoon gallons pepper. CREAMED PEAS (No. 10 cans) peas; 0 cup salt, 3 gallons white peas Drain in colander, vVhite sauce: 8 quarts milk, 4 quarts water, 6 cups 1 pound butter. with a little cold water. sauce. flour, % cup salt, Heat milk and water, add flour, salt and pepper, mixed and- add the butter. then add to white through, heat smooth Stir until and Almond Flavorings are fine Smith's Orange 125 KNOX GELATINE makes dainty desserts for dainty people Four Two gallons pounds CABBAGE AND NUT SALAD shredded peanuts, cabbage. chopped. Four quarts salad dressing. Mix cabbage with nuts four quarts Recipe for and salad dressing. salad dressing: 4 cups vinegar, Yl cup mustard, milk; 0 cup butter, eggs, 0 cup salt. Heat milk and butter gar in a sauce the well-mixed ter, ens. Remove pan. the dry ingredients; Place from the stove, Two and a half quarts 0 cup sugar, of 15 Heat vine- add to the hot milk and but- thick- vl11egar. Cool and serve. eggs until pour over in double boiler. and cook until add the heated in a double boiler. thoroughly these constantly. broken; stirring Beat it APPLE LOAF sauce. dried bread crumbs. apple ground sugar. butter. gallons gallons pounds pounds Twelve Three Eight Three in a frying Melt butter until then add sugar. layer of apples, meat loaf-a all with is obtained. Cover s~rve with. whipped c;eam, mIla. \Vhlp Stir crumbs, pan, add bread crumbs crystallized. then a layer of crumbs, bread Chill, 2 cups cream stlff, add sugar crumbs. sugar, and vanilla. are 4 tablespoons heat until brown, Mold as until desired in slices cut Jennings for a size and va- Drink Smith's Jiffy Punch-10 drinks for 10 cents 126 K N OX G E L A T I NE comes in two p a c k a g e s —P L A IN and A C I D U(cid:173) L A T ED (Lemon Flavor) WEIGHTS AND MEASURES "If you are fond of spicy literature, read a cook book." IF Y OU H A VE NO S C A L ES IN T HE K I T C H EN F o ur teaspoonfuls of liquid equal to one F o ur tablespoonfuls of liquid equal to one-half gill, or one-quarter tablespoonful. cup. O ne tablespoonful of liquid equal to one-half ounce. O ne pint of liquid equal to one pound. T wo gills of liquid equal to one cup or one-half pint. One kitchen cup equal to one-half pint. O ne heaping quart flour equal to one pound. F o ur cups of flour equal to one quart, or one pound. O ne rounded tablespoonful of flour equal to one-half ounce. T h r ee cups of corn meal equal to one pound. O ne cup of butter equal to one-half pound. O ne pint of butter equal to one pound. O ne tablespoonful of butter equal to one ounce. Butter the size of an egg equal to two ounces. One solid pint of chopped meat equal to one pound. T en eggs equal to one pound. T wo cups of granulated sugar equal to one pound. O ne pint of granulated sugar equal to one pound. O ne pint of brown sugar equal to thirteen ounces. T wo and one-half cups of powdered sugar equal to one pound. 5 pounds clarified fat. 1 pound lye. 1 quart cold water. Ys cup ammonia. S O AP 2 tablespoons borax. 2 tablespoons sugar. Y\ cup sal soda. Dissolve the sugar and salsoda in % cup boiling water. P ut the lye in an e a r t h e n w a re or graniteware vessel and pour the water over it, stirring with a long stick until lye is dissolved. Let stand until lukewarm. This will take an hour or more. Add the ammonia, borax, it sugar and salsoda. H e at into the lye, stirring all the time and continue to stir until it is the consistency of thick cream. Pour into granite or earthware molds. Let stand several days before using. temperature and p o ur the fat to blood Mrs. V. E. Thebaud. Smith's Flavoring has a flavor all its own 127 - .' ~ ~ ~ ~ ~ ~o ~o ~ ~ (f) ~ ~ ~< ~= 1--1= ~ (f) 1--1 if1 ~ ~ ~ ~ ~ VAN HEULE~ FUEL COMPANY CITIZENS PHONE 4443 BELL MAIN 2900 GRANT STREET, S. W. AND G. R. & I. RY. OFFICE AND YARD A BIRD IN THE HAND UA bird in the hand is worth two in the bush," We are taught by our dads and the rest of the push. But here is a motto that's CIA car on the way is worth two at equally fine: the mine." But the car on the way may be slow on the move; The fact may another great principle prove. The car may not move half a mile in a day, So, "A car in the yard is worth two on the way." But even a yard may be down on its luck, Have trouble with horses, or wagon, or truck. you need, be it soft coal or hard, Whatever CIA ton in the bin is worth two in the yard." The following is our recipe, not for good things to eat, but TO KEEP YOUR HOME WARM IN WINTER AND YOUR GOOD THINGS TO EAT COOL IN THE SUM- MER. ORDER YOUR FUEL AND ICE FRONJ: THE Comstock Park Fuel &. Ice Co. COMSTOCK PARK, MICHIGAN Citizens 71828 Bell Main 1639 Just across the bridge from North Park We are always at your service, and guarantee quality and correct quantity at all to give service plus times