Tl)e ~eliah>le Cook Book Coanplled by Ladle. of First M. E.' Church Leslie. Michiga.n "W-emay live with ut poetry, music and art; We may live without. conscience. and live without heart: We may ~ivewithout friends, we may live without books: B'ut civilized man cannot liV8 without cooks. "-LORD LYTTON. LOCAL-REPUBLICAN PRESS. LESLIE BRADLEY & VROOr\AN PAINT For the OUTSIDE of the House. This is the finest paint for painting houses and barns. measure-absolutely Pure. It is thick.- Long wearing and econom- weighty-full ical. FULl:., VALUE in QUANTITY and QUALITY. Made of pure Carbonate of Lead, pure Oxid<;.o{Zinc, pure Linseed Oil, pure Turpen- tine, pure Japan Dryer~-and Every gallon can contains a tull Standard U. S. gallon of this purest and best paint. pure Colors. PERt\A-LAC For All Interior Paintiug. An exceptionally permanent and beautiful floors, woodwork and furniture--for finish for wallb, ceilings, signs shows that everything ot wear and tear. doors, Can be successfully applied hyanyone-works equally well articles of metal, wood or plaster. outdoor articles such as porch furniture and all kinds of farm machinery. A very satisfactory and floors-buggies all all finish also for and wagons For sale by c. N. Holkins, Leslie, t\ich. (!t;O all the housewive'.:i through- out the land who are aiming at greater perfection in the art of cooking, this little book is respect- fully dedicated . • Bread, Biscuits and Tea Cakes 5 "But She couldn't tho' so much of learning- had been crammed into her head for the life of her compound a loaf of bread." When a well. bred girl expects ''l'is well to remember We're going to show the steps to take, So she may learn good bread to make. to wed that men like bread: Bread, Biscuits and Tea Cakes POT ATO YEAST Put Seven large potatoes pared and cut in half. with three pints of boiling water and cook until ily pierced with a fork. bread flour, 1-2 cup sugar and 2 tablespoons of salt. tatoes are done pour the, water on the flour. beat crock. Now add 2 qts. of boiling water cold water. cup soft yeast. into kettle they can be eas- Into a two gallon crock put 1 cup of "Vhen po- and salt and fine and add to contents of from teakettle and 1qt. "Vhen cool enough add 3 good yeast cakes or 1 Let stand over night Mash potatoes thoroughly. to npen. sugar HOP YEAST BREAD Use 1-2 pint of the above yeast for each loaf of bread. flour; when light, make into let rise loaves, is light make into small Make sponge of SPRING large loaf. "Vhen this and bake. WHEAT .I't "'J' SALT RISING BREAD At noon take one tablespooful of corn meal, preferably white. Over it pour 1-2 cupful boiling hot milk and let stand till next Now take 1 cupful warm water, 1 morning in a warm place. teaspoonful of salt and with flour stir to a thick batter, las~ly ad- Stir well and in one hour or ding the rising of milk and meal. even less it will be light Next put a quantity of sifted flour in the bread pan and make a hole in the reasonably warm. if kept 6 The Reliable Cook Book for Use as much wetting the quantity of center. as required Stir this to a thick bread to be made, or about 1 pint to the loaf. batter and lastly add the emptillgs. \\Then light again make into loaves, handling as little as possible. When these have risen to one-half them in the oven, \VILLSON. in bulk when heated.-HATTIE in the baked loaf put the bulk you expect as they expand rapidly PERFECT ROLLS One pint scalding milk, 2 tablespoons 1 tablespoon lard. butter, \Vhen cool stir make a stiff batter and add l-2 cup soft yeast. into a soft cuits, butter and flop over. MRS. JAMES BLACKMORE. loaf and let it rise again. sugar, 2 tablespoons in flour enough to Let rise and mix into bis- Then roll out cut Let rise and bake in quick oven.- One teaspoonful salt, BISCUITS 3 cups flour, Rub well together, lard. then add two teaspoons der and enough milk to mix, work very lightly ready for tins.-ETHEL LANKIN. 1 large tablespoonful baking pow- and they are BAKING POWDER l~ISCUIT To 2 cups of flour add 2 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, and mix well then add lard the size of a large egg and rub thoroughly through the flour; add sweet milk to make a soft dough, then add flour and mix to rdll out and cut. Bake quickly. together, ROLLS One cup sweet milk, 2 cups sugar, CINNAMON mixed, 2 eggs, 3 teaspoons baking powder, dough. and sugar. Sl'IT1'. Roll up and cut in strips, Roll out 1 cup butter and lard to make stiff sprinkle pleiltifully with cinnamon in slices, bake quickly.-DHLI.A \V. flour Bread, Breakfast and Tea Cakes 1 CINNAM ON ROLLS Roll up. Sprinkle in a'sheet Prepare dough as for raised biscuits. half an inch thick. Cut Pinch the edges When ready for the liberally pans roll out the roll in slices an with ~ugar and cinnamon. together inch and a half or two inches thick. on one side to keep in the sugar. Grease the sides and place the rolls with pinched side down in the pan. When very light bake in rather quick oven. ELLA LAMPORT. They burn on the bottom very re~dily.- BROWN BREAD One cup sweet milk, 1 cup sour milk, 1-2 cup molasses, 1-2 soda and in baking cu p sugar, 1 cup of raisins or currants, little salt, 1 cup corn meal, 2 cups graham flour. powder cans and steam 3 hours.-MRs. 1 tablespoon Put ALFRED LEACH. BI{OWN BREAD Two cups buttermilk, 1-4 cup brown sugar, ses, 3 cups grahum flour, 1 cup corn meal, 2 level Steam 2 hours. can be baked instead of steamed if desired - EDITH JONES. two I-pound coffee cans full. 1-2 cup molas- teaspoons soda. This \Villmake BROWN BREAD preferable; Five cups sour milk-butter-milk soda, 1 cup raisins, 1-2 cup New Orleans molasses, 1-2 cup brown sugar, 1-2 teaspoon salt, 2 tea- spoons to make a batter Steam 2 1-2 hours in one pound cans two-thirds MRS. J. CUMMINS. that will easily drop from a spoon. if liked; graham flour enough Bake 10 minutes.- filled. BRO\VN BREAD Two cups sour milk, 2 tablespoonsful molasses, 1-4 teaspoon 1 flour, 3 Bake sifted in 1 cupful of wheat sugar may be added if preferred. salt, 2 tablespoons melted lard, teaspoonful cups graham flour; slowly one hour.-MRS. \V. C. BRIGGS. baking powder, (dissolved), 1 teaspoon soda 8 The Reliable Cook Book MUFFINS T wo eggs, 1 tablespoon sugar, 2 cups sweet milk, 6 table(cid:173) spoons melted butter, 3 cups flour, 3 teaspoons' baking powder. Bake in hot oven 12 to 15 minutes. Makes 18.—LuciLE B A I L E Y. CORN MEAL MUFFINS T wo eggs, 1 cup sweet milk, 1 tablespoon melted butter, a little salt, 2 teaspoons baking powder, 1 small cup each of corn meal and flour. Bake in hot muffin tins. GRAHAM GEMS One arid a half pints of graham sifted dry with 3 tablespoonsful of baking powder, rub in a tablespoonful of butter, salt, 1 beaten egg, 1-2 cup of sugar, stir all with cool sweet milk to a batter, drop into gem pans and bake in hot oven.— A N NA flour J O N E S. WHEAT GRIDDLE CAKES At night take 2 cups sour milk, 1 teaspoon salt and 2 cups teaspoon flour and stir well together. In the m o r n i ng add 1 soda, dissolved in a little hot water, and bake at once. JOHNNY CAKE O ne cup sour milk 1-2 teaspoon soda, 1 well-beaten egg, 1-2 teaspoon salt, 3 tablespoons shortening, 3 tablespoons sugar, 1 cup each of corn meal and flour with 1 teaspoon baking powder sifted in i t . — M R S. H O L K I N S. Soups BEEF STOCK Procure a knuckle or shank from the hind quarter of t he beef. P ut on to cook in 5 qts. of cold water, and do net salt or THE LOCAL-REPU~t~C~~~ of space, Devotes columns free, for the welfare of the community and is deserving of your financial and moral support. YOUR JOB WORK Is respectfully solicited. 10 The Reliable Cook Book pepper until cooked sufficient After marrow is removed saIl and pepper to taste. or 4 hours, and cloves may be omitted if not liked. for marrow to come from bone. add 1 onion stuck with 5 cloves and \Vhen meat in about 3 remove meat and bones and strain the stock. Onions is tender-say CREAl\I OF ASPARAGUS SOUP Boil 1 bunch of asparagus in 3 pints of stock for 30 minutes; cut off tips, throw back into stock; press the stalks through sieve and return to stock. Add 1 tablespoon butter and 1 tablespoon arrowroot dissolved in a little cold milk; salt and pepper to taste. and when boiling stir Add 1 cup hot in the yolk of 1 egg. Proceed in the same way for cream of celery sonp. cream, Serve at once. TOMATO SOUP Cook 1 quart of tomatoes and drain through a sieve. return in 1-2 teaspoon of soda, Season with Soup to the stove at1LI heat anJ \V nile this is foaming add 1 quart of milk. pepper, to a boiling point and serve. made in this way will not curd1e.-MRS. V. H. GROUT. salt and butter, heat to a boil, then put POTATO SOUP Peel and slice 4 large potatoes, boil in 1 quart of water until Season to taste. done; add 1 quart milk, 2 tablespoons butter, BEAN SOUP Put 1tablespoon of butter in soup kettle; when hot, add 1 sliced, let cook until a rich brown, careful- large onion, ly to prevent burning. \Vhen browned, add 2 quarts cold water, and 1 cup of beans which have been washed and soaked. Season highly with before serving. Should cook 2 hours.-MRs. and red pepper and strain stirring salt BAILEY. Meats, Poult ry and Fish II Meats, Poultry and Fish ROAST BEEF Put to.see'that in any water. Take 4 pounds of sirloin roast, wash thoroughly and place in a covered roaster with a small piece of suet on top if the roast If you have no roaster u::,ea deep baking pan and cover is lean. with another pan that fits exactly so that no steam will escape. Do not season or put in a hot oven and bake it does not bake dry and burn. 1 hour, watching then put 3 tablespoons Should it become dry add a little water; salt and 1-2 teaspoon pepper the size of a large egg if you do not use the suet, the cup 2-3 full vf hot water and baste the roast thoroughly with all of this; cover again and return to oven. Baste the roast with the gravy in the pan adding a little water if it becomes too dry, until clone, which should Remo\"e the roast and make brown gravy in pan. in a cup and a piece of butter be in 3 hours. and fill Pork, mutton and veal are very nice roasted in this way, for veal and for pork or mutton unless very lean. --MRS. C. N. the suet, and using a little more buttd omitting none at all HOLKINS. POT ROAST BEEF One teaspoon lard, when hot 1 onion sliced in kettle, 4 or 5 pounds of beef, ~easonecl, put in and brown on both side..;. Then add 1 cup tomatoes and 1 cup of hot water; cover and let it cook slowly.-MRs. SHEPHARD. TO ROAST PORK TENDERLOIN Buy a tenderloin that weighs 1 1-2 Ibs., cut lengthwise, Take lay it flat and pound even with a wooden potato-masher. 4 slices of bread, 2 eggs well beaten, of melted butter, 1 teaspoonful of powdered sugar, 1-4 teaspoonful of salt, celery salt. Moisten the bread with warm water, t-2 teaspoonful and mix all in a chopping-bowl with a kilife. Place the mixture and shape like a between the two hah'es of 1 tablespoonful the meat. roll up, it 12 The Reliable Co ok Book boned duck. Wind it the entIre length with strong twine. Ha\.e too large, and some melted butter a hot oven, dripping-pan in a cup of warm water In an hour and a half when ready to take out, dust over with salt and pepper, put upon a hot platter, jelly and baked potatoes. and serve with spiced crab-apple to baste it with. not The sauce for this is made from the drippings in pan with of corn starch hot water added. Always use a wire which has been wet with water and salted. sieve to strain meat sauces, and remove skewers and cords before serving.-MRS. Thicken with a tablespoonful FRANK KEELER. ROAST PORK Salt, pepper and dredge with flour. When half done place Rib roast may be broken and the roast. after dressing has been browned. the dressing around folded over dressing, TO COOK ROUND STEAK Put a piece of butter the size of a hickory nut in the spider; when hot brown the steak nicely on both sides! then dredge with Put near flour, season, and fill up the spider with cold water. the back of the stove and let cook slowly for 1 1-2 hours, turning onc~ or twice. When done put on platter the gravy over steak. and pour TO BROIL A TENDERLOIN STEAK Heat a skillet very hot, rub over once with a little fat cut trim and drop the steak in tee hot pan turning The time required to cook depends Ten to fifteen minutes should be pour over a tablespoon of from the steak, briskly to prevent burning. on the thickness of the steak. long enough. When done melted butter and serve on hot platter. VEAL CUTLETS season, Trim the cutlets, taking out the bone, end around the thick part using a tooth pick to hold it then place the thin in place Meats, Poultry and fish 13 in flour. and roll when smoking hot fire until brown, or three times until toothpicks; over them. a liberal quantity of butter Put lay in the pieces of veal and fry over then turn and brown the other side. thoroughly done; place on platter in the spider a hot Turn two remove the hot butter season with salt and pepper and pour TO COOK I{ABBIT Remove all fat. Parboil with a little soda in the water; drain Fork and fry then boil in water salted enough to season, until out brown . into a spider with butter enough to fry. Pepper tender. . DRESSING FOR PORK ROAST Two qts. stale yeast bread cut in small pieces, salt, pepper, 2 teaspoons chopped parsley or a little chopped onion, piece of butter 'cover and let stand until cold; size of an egg. Over these pour hot water; then stir in 2 eggs. Cook 1-2 hour. PORK ROA'::'T DRESSING Home-made bread preferred. salt, pepper, powdered sage, a very and melted butter. Distribute seasoning well moisten with luke warm water. Always more stirring than is necessary to moisten. tween when prepared to bake. nearly done before adding dres':iing. Cut up and season well with fine onion if desired little then avoid packing or any If for ribs fold be- If put on top of loin roast, cook through, TO BAKE CHICKEN Dismember the joints in the same manner as for stewing. Lay the pieces in a shallow dish and pour over the meat sweet cream of 1-2 cup to each chicken. Season to taste. Baste in proportion with the liquor Turn as fast as they brown.-MRs. formed by the cream and juice of meat. GEO. McARTHUR. ROAST CHICKEN \VITH OYSTER DRESSING Chop 24 oysters, mix with 2 cupfuls of crumbs, 1 tablespoon- salt, black and red pep- ful each of butter and chopped parsley, DuBois' Store is the place where You can buy everything A child can buy as cheap as a man, Bring us all the butter and eggs yon can. is necessary that to cat, drink or. wear; SEE VS £4 £4 COPPER For the celebrated ROCHESTER NICKEL-PLATED \VARE, Hibhest Grade Community Silverware, Fine Pocket Cutlery, Garland Stoves and Ranges, Buggies, Robes, Harness' and Blan kets. GROVT Ql DARLING CO. Meats, Poultry and fish 15 ner, a little lemon peel, egg. liquor, Stuff fowl with this and roast.-MRs. t11e oyster and beaten yolk of 1 E. N. HUBBELL. DRESSING FOR TURKEY, CHICKEN Cut Cut slices in small squares, stale bread 1Il slices of medium thickness with butter. hot wat~r, salt and pepper of pulverized sage leaves; add giblets been previously boiled, adding liq uor oysters are used, chop slightly. butter over dressing if desired taking care not to make salvey.-MRs. and spread place in dish adding Add a teaspoonful or more finely chopped which have If to moisten dressing. adding to suit taste. Pour melted to stir sufficiently \V. D. LONGYEAR. to taste. DUMPLINGS To each cup of flour used add a little salt and a heaping tea- sifter, size of soft with cold sweet milk or then cut into medium pieces Skim off any surplus of oil that has risen on Cook 15 spoonful of best baking powder; mix and grind through then rub in the mixture very thoroughly a piece of butter a hickory nut, cold water and drop in kettle. top of liquid in kettle before dropping in dumplings. to 20 minutes. - MRS. \V1\I. HUTCHINGS. then wet up rather (do not mix too much), BEEF LOAF Two and one-half lbs. nice beef chopped with 1-2 lb. fresh salt and pep- 1 1-2 pints milk, pork, 2 cups of cracker crumbs, per. Bake 1 1-2 hours. - FRANKIE PERRY. AUNTIE ECKLER'S BEEF LOAF Two pounds round steak chopped fine, 2 eggs beat up, 1 cup sweet milk, butter salt and pepper to taste. fine, 20 crackers rolled the size of an egg, Bake in a slow oven. VEAL LOAF Three lbs. of veal or beef, add 1 teacup of sweet milk, 6 rolled, 2 eggs, 2 tablespoons melted butter, 1table- Mix slice cold. -MRS. MAR- larg~ crackers spoon salt, 1 teaspoon pepper, 1 teaspoon sage or savory. well and make into loaf. THA JONES. Bake 2 hours, 16 The Reliable 'tooK. BooK i Two lbs. veal chopped fine, 18 crackers IIf l'olled fiile,: 2'eggs, 1J ., ; large cup milk, 1;>utter the size of un egg, salt and, pepper Bake 1 1-2 hOl1rs.-MRs. , ' GEO. TAYLOR. - to taste. ft", , I MI:.JAT ',' DELICIOUS ,dth'legs \vithout JELLIED to first salt, r joint, boil until'the Get 4 pigs feet in a pot of'water lift the meat carefully from the liquor; into a jar and when cool remove of b'eef cut so as to go in a kettle, put ant, the lIquor shank until done, pigs feet and bed into small pieces, put a kettle, add' aIr the meat, mlx together season with red or white pepper it into moulds delicious and when cold it will for tea or IUl1ch.-MRs. from the liquid. jellied meats and salt. soak and dea'n' good, bones \\;illJfall~ set hwa)~'to 'cool,' pohr' the gr~a~e."TaKe al \\"aterf in"unsalteCI boil the meat'ofl the feet into to d boil;'then the 'day cut the jelly of and heat Pour eon'tents of~ in, shapes of. 'lllOSt JAMES BU\CRJ\JOJ{E.; turn out remove Next BEEF LOAF up. is taken slowly until then draw to a cooler' part of for 1-2 an hour, it simmer let boil 'quite dry. pie'~es o{ Get several pOL.nds of the cheap neck or "ch'tick" 'L,<:t'boil beef, wash clean and put on to cook in boiling water. the stovEi briskly the meat will drop from the bone. a~ld let Ai pint of stock 'should':be in' ket- Do not all bone and tle when meat Remove nntll knife and bo\:vl grindingf chop the meat coarsely with a chopping out strain will make it too fine. stock lof to ,the .kettle; PUtti,lg- through the stock rather. highly) in the chopped meat which th~~ Let pour out jelly Veal may like mass. ke~p fo!: q prepared week or more.-NIRs. Slice wi,th a very sharp knife,quite weather C. N. FCANSBURGI-f. ,CI-IICKEN PATTIES should. cOQk ~lowly, stirring ver~ .th,ick; It will form a solid, in square dish or pan to cool. be seasoned often,until in the same way. a gravy strainer, thin. .it.,ytll the return left gristle the mixture the kettle, In colc1 Pour l J Boil chicken in as little water as possihle • ' I till done; remon~ 1£ r f \Meats, Poultry and fish 17_ till butter thick,"then\pol1r ~.he.llturn 1 pint anci' add 1 'heaping' in small pieces. tabl~spoO~l flour of, cold 111il~ on. ~tirring con- fr'>111~~o~k 'In,q when co!d rem.ove bOI}es and cut Melt 1 tablesp~on (while melting) stantly 1-2 pint equal parts bU1:tei-'aild 'lard,' ~\~~ht~a~poo'n b';"klhgtpo\vaet.,..f~2t~aspoon salt, enough gem pans. at once.-MRs. cold water \Vhen ready to use put dvet c1Jic~en .... ~ !. crust;. flour, _Mix-lightly, chicken - , roll and bake in and serve CRV~T- Ma!'-e lik~. pie ETl-lEL.1BLl\CK}10~RE. in patties tomix.-- 1 pint ) - Or--, r If CREAl\{ CHICKEN tablespoon the butter stir until t}rO\I\rn. T'heu'"put il~ creal;l, Q( .; I ; One pint good. chic~en, ~':. ':. ~: I t l' r I , r ~ •• I" \J 1 ••••• I II I.'pint creain .or rich.!milk, of flour, butter and flour on the smooth and the flour has stirring the size of an egg, celery' extract. ston~'/in5ja i'heapiilg Put lined pan and slightly and Flayor with or any desired flm'oring. May be sen-ed by itself, is a good way to just until cut up into small thick and~smfoth, pieces .. 'or in (patty shelts. porcelain begun to turn This .i. ~t '-~- last _of ap the chicken, celery extract on hot buttered utilize left over chicken toast and other meats. - ALICE BROWN. .- ~gil TURBOT ~.. the chicken CHICKEN r "". ili a _ve~y little ~Ya~~r,~ha1!ts; h~t\'e.but little left nfter the chicken the skin and shred liquor wiih flour, add should be ~hiSk_as _gra.,\')c,add.t.o ,t!l~S"p~rsJey chop- chop- then brown and T..o the,chickeU ac1d fresh or c~1l1ep. mushrooms t]le'. cll,.1ckc:.n.,..then)ayer is done. the is hill; bake a delicate layer. of of sauce, Remove Thicken it. of the liq uor and gristle milk. This ped fine. ped. chicken., ~tc~ until sen'e wann.-MRS. :Wke -a , ' the'dish JAMES BLAIl<. '. or r r r- ,.Boil a chid.-en until- it will slip easily from the bone, -- ...... -. - ~RE_SSED CHIC~EN water be redn~ed to about 1 pin1=in boiling; taste " en was boiled in.-MRS. OSllORNE. chop fine place in molels, pour oyer it the water l,epper , .r r.,.... the let to and salt the chick- 5 Minutes! 40 Years! That means you can enjoy in 5 minutes the delicious flavor of "Seal Brand Coffee" that represents 40 years of expert blending and roasting. AGAIN A Shoe selected from our stock made by "Green \Vheeler Shoe Co." or "E. P. H.eed & Co.," means Com£01t and Service. Phone No. 1. Resp'y, M. P. COt\PTON GO TO Ernest Wright's For McCormick Harro'W's. Moline Plo'W'sand Cultivafors. Corn King Manure Spreaders. Milburn and Weber Wagons. Champion Binders and Mo'W'ers. Superior Drills and Corn Plan.ters. Keystone Loaders and Rakes, Clark Buggies and Armstrong a.nd Gra-ha.m Ha.rn.ess. Meats, Poultry and fish 19 BAKED SALT MACKEREL IN CREAl\! then put Freshen a bloater mackerel 24 hours, in a baking flat, with the skin side down. Put over it 1 pt. sweet cream. pan, Bake in a moderately hot oven about 1-2 hour until it is nicely browned. Five minutes before serving, add another cup of cream. Serve as soon as the cream is thoroughly heated, pouring the cream over the mackerel on the platter.-MRs. H. K. HOWERY. FOR ANY KIND OF FISH DRESSING One-half teacup butter, 1-2 teacup boiling water, yolks of 2 juice of 1-2 a lemon, 1-2 teaspoon salt, a speck of cayenne. add the yolks one by one, the lemon Cook in a double boiler and pour around eggs, Beat butter juice, pepper and salt. fish. - MRS. HUTCHINGS. to a cream, vVHITEFISH TURBOT Steam whitefish until all bones can be removed,pick to piec- es, m~ke a dressing of 1 pint of milk thickened with 1-2 cup of flour an 1-4 lb. of butter, when cool add 2 well beaten eggs, ar- 'covering the top range in alternate J. A. with bread or cracker LANDFAIR. layers of flsh and dressing, 1-2 hour.-MRS. crumbs. Bake ROASTED OYSTERS ON TuAST in a small saucepan, Tave the toast buttered and on a hot dish. Eighteen large oysters or 30 small ones, 1 cup cream, 1 tea- 3 slices the and when hot add the dry flour, stir then add the cream and let it boil up into a hot oven for 3 then add them to the cre~m. Season ,and pour over the Garnish the dish \"viththin slices of lemon. - ?\'lRs. E. N. spoonful of flour 1 tablespoonful of butter,salt, pepper,and of toast. butter until smooth but not brown, once. minutes, toast. HUBBELL. the oysters in their own liquor Put Put ESCALLOPED SALMON One pt. of scalded milk, 1-2 cup bread crumbs, 1 tablespoon corn starch dissolved in a little milk;add to the milk and crumbs it begins to thicken, pepper, salt and a little butter. Cook until 20 The Reliable Cook Book put a layer of dressing into bak~ dish. 1 can of salmon freed from bones and liquor broken up fine with fork, 1 layer of fish (season until dish is with salt and butter) 1layer of dressing; filled. Bake 3-4 ~lour.-MRs. V. E. COVERT. Finish with dressing ,cracker crumbs and butter. alternate FRIED SALMON BALLS Take the left-over salmon, 2 well beaten eggs, potatoes, -MRS. and little flour, salt and pepper, A~[y CLARK. SALMON MOLD little mashed form in balls and fry. Season with salt and pepper. One can salmon, 1-2 cup bread crumbs, 4 eggs, 4 tablespoons butter. After the liquor has been poured off and the fish freed from bones, to the fish and mix them together until smooth. Beat the bread crumbs Pour in the beaten eggs and season before mixing all the mixture AI.- together. in a buttered mold and steam 1 hour.-MRS. add the butter FRED YOUKG. BAKED SALMON Put butter, then work in the melted One can of Salmon. 2 eggs, 1 tablespoon melted hutter, 1 salt and minced cucumber pickle. Pick fish to eggs and in a buttered bowl, cover tightly and set in a pan then stand the in cold water a minute to loosen the pudding and then turn add a chopped Boil up and cup of bread crumbs, pepper, Drain liquid from fish and set aside for the sauce. pieces, crumbs. of boiling water. yowl on a hot dish. the liquid from thE' can, a beaten egg, pepper, pickle and some minc.e parsley, cabbage:- or lettuce. pour over the fish. - MRS. \VILLIE ALDRICH. CREA1\IED SALMON For the sauce make a cup of drawn butter, Cook in a hot oven 1 hour, seasoning, salt, Two cups of milk, Cook into a cream sauce. rolled crackers, cream sauce with crackers 1 tablespoon butter, 1 can salmon (remove bhnes), 1 tablespoon flour. 6 or 8 Stir into and onion and season with salt and 1 tablespoon of grated onion if liked. Meats, Poult ry and Fish 21 Put crumbs and ESCALLOPED Put a layer of cracker crumbs in buttered dish, cover with cracker pepper. bits of butter and brown in quick oven.-MRs. OYSTERS in the bottom of a well but- strained and tered pudding dish, wet slightly with oyster then a layer of oysters, season with salt, pepper mIxed with milk; and bits of butter, then more crumbs and oY3ters until dish is full, having crumbs for top layer. Add sufficient milk and oyster liquor to nearly cover. FRED ALLEN. liquor Bake 1-2 hour or until nicely brown. FISH TURBOT then put trout or whitefish. let cool, pick to pieces. Two or 2 1-2 lbs. of salmon, Steam 1 hour, 1 qt. of milk boiled with 1 small onion which contains 4 cloaves,4 tablespoons of flour mixed with milk, to removing suit After then place from '5tove add 1 cup sweet cream. Let this get cold, in basin. then scatter cracker crumbs on top. MRS. in the boiling milk, cayenne pepper then fish, etc., with few oysters, the size of a walnut. the taste and butter Bake 1-2 hour. first dressing, Serve hot.- j. BOLTON. and salt LEACH & t\cINTEE The cook supplies the table, The hostler tends the barn, But W'esupply the irnplernets, With W'hichto ten.d your fa.rrn. WHY \Vaste your time to read this? and g-oover to Mason and see the Hum, Kodaks, and Edison Phonographs on sale by Just store where put on your things \-Vood to and Records are LONGYEAR BROS. A good place to trade. 22 The Reliable Cook. Book. Vegetables DELMONICO POTATOES Chop raw potatoes enough h> fill your pan about 2-3 full, put in the pan a layer of potatoes. and plenty the pan in this way. Pour on milk or cream un- in a moderate of onion imoroves the first of butter. til the potatoes are covered. oven. flavor.-MRS. W. MC.MATH. Bake about 2 hours sage or a small then pepper, amount Either Fill salt CROQUETTES Take 2 cups of cold mashed potatoes, POTATO season with a pinch of salt, pepper and a tablespoon of butter. Beat the whites of 2 eggs and work all together thoroughly; make it into small balls slight- dip them into the beaten yolks of the eggs then roll ly flaitened; either fry in lard a nice brown turn- ing them gently as may be necessary. in flour or cracker crumbs; BOSTON BRO\VN HASH potatoes in the bottom of the dish. Chop any remains of steak, roasts or stews very fine. Butter (cold ones will a deep pie dish, out a layer of mashed Then a layer of bread crumbs, do) Place here .then a layer of meat, and there a few bits of butter; moisten with 1-2 cup of the gravy, layer of potatoes, diJI a knife into milk and smooth then another over the top. a nice brown.-MISS sprinkle with salt and pepper. oven 1-2 hour until Bake in moderate RUBY LEACH. MACARONI AND CHEESE Break the macaroni then rin~e 4 times in cold water. salted water, baking dish place a layer of macaroni, cheese and so on until dish is full, salt, pepper and bits of butter; 1-2 hour. -JOSEPHINE NORTON. in small pieces and boil 20 minutes in In a well buttered then a layer of grated seasoning each layer with nearly cover with milk and bake .Two cups of cooked green corn cut from the cobs, 1 cup of CORN FRITTERS Vegetables 23 sweet milk,2 beaten eggs, 1-2 teaspoon pinch of baking pO\yder, of hot butter Sen-e hot.-ANNA salt, small to make thin batter. or lard. flour B. JONES. lump of butter, Fry in plenty DELICIOUS CABBAGE Cut as for slaw 1 small head of cabbage. a deep spider al1d when it is hot put it at once a pint of boiling water. ly for 10 minutes. sweet milk. starch salt, pepper MAGOON. \Vhen it boils stir that has been disso1\'ed in a little cold milk. and butter,and when it boils up sen'e Ha,-e on the stove in the cabbage and ponr O\-er Co,-er closely and cook rapid- rich of corn Season with at oi1ce.-ORA teaspoonful in 1 heaping Draw off the water and add 1-2 pint of BOSTON BAKED BEANS Drain and put and soak over night. Take any desired amount of beans, In the ll1or11lng cook in cold water with a pinch of soda in it for 1-2 hour. to cook again in cold water with a stna11 piece of salt pork. Cook until when YOttblow them the skin will rot.J.ghen up. Remoye from the fire. Take your baking dish and repeat until all put a layer of beans are used. and bake nearly all day.-~IRs. pepper C. F. POXSON. sprinkled with brown sugar, and cover with water Add a little SCALLOPED TOMATOES Put in a baking dish a thin layer of bread crumbs. the sardines on and co'"er Drain season with salt and the tomatoes with Coyer closely of and sen-e hot in a tablespoonful tomatoes, and put on top of the crumbs. the juice from a qi.iart of canned pel/per u few drops of onio11 juice and spoonful of sugar. with a layer melted butter. in the baking di~h. Bake in a hot O\-en for 15 minutes crumbs moistened of bread Sprinkle Salad SARDINE SALAD Is an excellent relish for luncheon. Arrange a bed of lettuc.e and garnish with oli,"es and radishes, with a mayonnaise \V. TRO:\IAN. -1\IHs. G. dressing. You will have better success in this with the receipes book if you use our Kitchen Kabinets O.J. EDWARDS &. co. furniture Dealers and funeral Directors PHONES-Store, 58-2 rings; Residence, 58-3 rings. We Buy Cream.! it according fat to the market, it contains. We pay cash for on the basis of the butter \Ve settle with you once every two weeks. \Ve want all the cream we can get this season Give ns a trial Vv' c promise yon a "sq narc deal. " Leslie Butter Co. Salad SHRIMP SALAD 25 Pla~e lettuce leaves on individual Slice a few pieces of radish,cucumber with a very little salt and nearly ing. - MRS. ANNIE GODFREY. then 1 or 2 shrimps. plates and ripe tomatoes,sprinkle cover with mayonnaise dress- EGG SALAD One doz. hard boiled eggs and 3 medium sized cold boiled fine; mix all dressing over 1 small onion chl>pped very and salt and pour mayonnaise potatoes together; the top. - EMMA BROWN. cut in dice, add pepper VEGETABLE SALAD One cup cold boiled beets, 1 cup cold boiled butter, 2 teaspoonfuls melted Add chop potatoes, 3 teaspoonfuls 1-2 cup strong vinegar, chopped flne. Stir well Set away to cool. 4 hard boiled eggs and 2 cups raw and add 1-2 cup salad to taste.-MRS. W. \V. together Add salt each fine. sugar, cabbage, dressing. PEIRSON, APPLE SALAD Cut 6 medium sized tart apples knife and mix \vith 1 cnp of hickory DRESSING in small pieces with a silver nut meats. 2 tablespoons together 1 teaspoon Sift salt and a little pepper. mustard, milk, 1-2 cup vinegar, butter when cold mix with apples and nuts.-ANNIE sugar, 1 tablespoon flour, 1 teaspoon Add to this 1 cup and 2 eggs. Boil and L. NORTON. 4 tablespoons CHICKEN SALAD Cut cold roast or boiled chicken dressing celery cut much blanched with French before thinned with lemon juice. with thick mayonnaise. serving stir and set away for an hour add dice; in small 1-2 as fine; season with salt and pepper. Mix Just slightly leaves and cover or mayonnaise or more. 011 lettuce dressing Arrange in French Mix 1-4 teaspoon for few minutes, salt, dash white pepper then gradually olive oil; stir and 3 tablespoon':> add 1 tablespoon FRENCH DRESSING 26 The Reliable Cook Book vinegar, vinegar minutes.-MRS. stirring cannot he noticed. PULLEN. rapidly until mixture is slightly Mixture will separate thickened, and after about 20 SALAD DRESSING Two-thirds cup vinegar; put on the stove and heat hot, add the following and cook until of flour and 1 of ground mustard, ones. When taken from the stove add a little salt, pepper small piece of butter. LEON TAYLOR. When cool thin with sweet cream.-MRS. then 2-3 cup sugar, 1 teaspoon of 4 eggs or 2 whole and a thick: yolks \VALDORF SALAD One qt.nice ded pine apple, ery chopped, and sweetened. celery cannot be had. - flavored apples cut 1-2 cup nut meats choppell, 1-2 cup mayonaise dressing, in 1-4 in. dice, 1-2 cup shred- 1-2 cnp or more cel- 1 cup cream whipped of celery salt may be used if One-half teaspoon !vIlt1tpudding :1\lixthoroughly. flour well One cup each of"suet (choJ,ped fine), chopped rat Sl11S , sour ScrET PUDDING HILL. 30 The Reliable Cook Book milk and syrup,l-2 of soda. Mix suet, mix soda with a handful make a stiff batter, NOI~'l'ON. cup currants,1-2 raisins and currants of flour until add a little salt. cup sugar, 2 even teaspoons sour milk, add flonr to E. in syrllp,add it Steam 2 honrs. - ~II~S. foams; 1\PPLE BAKED PUDDING One egg, 1-2 cup butter, 1-2 cup sweet milk, 1 cup flour. 1 teaspoon bak ing powder. Slice apples . :.. the oven,cQ\-ered,alld _H tJvdl llllxmre over and bake 20 minutes. take a pint can, pour off the juice, and put with 1-2 cup of sugar. in a basin or pudding bakea few minutes; take If cherries are used the cherries in basin One-half cup of sugar, 1-2 cup hot water, 1 tablespoon of SAUCE FOR SAME little of the cherry butter, .MRS. MAY NORTON. juice, thicken with a little flour. APPLE DIP Three large tart apples, pare and slice very fine in yonr bak- sugar, thl-n 2 table- Beat this ilig dish; add a small piece of butter and 2 tablespoons take 1 egg, 2 tablespoons spoon:")butter, together, 1 cup flour, 1 teaspoon baking powder. pour over apples and bake.-MRs. 1-2 cnp sweet milk, J. A. LANDFAll<. sugar, RAISIN PUFFS Two eggs, 2 tablespoons 2 cups milk, 1 cup raisins, steam 1-2 hour -FRANKIE PERRY. in small cups. sugar, 1-2 cup butter, flour, 3 teaspoons 1 cup sweet bakil~g powder, Serve with any sauce preferred. CREA~1 PUFFS One cup water, 1-2 cup butter, 1 cup flour, flour dry; when cool so as not boil the water to cook drop ill gem stir in the and butter, eggs stir in 3 well beaten pans and bake 25 minutes. eggs until well mixed; Makes 20. CREAM Three-fourths boil until cup sugar, 1 egg, 1 cup milk, 1 teaspoon corn flavor. Open puffs and fill with the thickens, starch; cream.-MRs. H. J. TAYLOR. Puddings 31 STEAMED FI~UIT PUDDING size of an egg. Into a mixing bowl put 1 tablespoon in each and then a tablespoon of strawberries, of sugar, 1 egg and a piece of butter Stir to a cream and into this sift 1 pt. of flour with 2 teaspoons baking powder and sufficient milk to make a drop batter. Butter 6 pudding cups, put 1 spoon- rasp- ful of batter berries or any fresh or cai1l1edfruit (freed from syrup), then an- in a steamer and steam 30 minutes. other spoonful of batter.Place SAUCE If you have fresh strawberries in the pudding- take a coffee- cupful of berries, 1-2 cup of sugar and chop together; add 1 cup hot water and a piece of butter size of an egg and 1 tablespoon of corn starch dissolved in a little it begins to thicken. By taking juice of any fruit and cooking as above we can have a lovely sauce. cold water and cook until ORANGE PUDDING tablespoons corn starch wet with a little of the milk; pour oyer Slice 3 large oranges and sprinkle with 1 cup sugar, 1 pt. milk, yolks of 2 eg-es beaten \yith 1-2 cup sugar, pinch of salt, 2 cook scant over hot water the or- Beat the whites of the eggs to a stiff froth, add 3 table- anges. spoon.; sugar This is enough for 6 or 7 persons. - MRS. M. E. F. BREAD PUDDING ::md spread on top, set in oven and brown, add a little yanilla; till thick; STEAl\IED One cup sweet milk \yith all the bread crumbs it will absorb. Add 1 ClIp sugar; 1-3 cup butter, 1-2 cup mi1k,1 teaspoon cream of soda or 2 teaspoons baking powder, 1 of tartar, tablespoon molasses, 1-2 cup raisins; add cinnamon, nutmeg and a little salt and 2 full ClipS flour. This can be skamed Steam 3 hours. 1-2 teaspoon oyer again as long as any of it lasts. LE~ION RICE PlJDDING Boil 1-2 Cllp of rice in 1 qt. of milk until yery soft. Add to the grated rind of 1 1-2 lemons, If too thick add some it while hot 4 tablespoons of sugar and a pinch of salt. the yolks or 3 eggs, • The Peoples Bank of Leslie Capital paid in Surplus Stockholders' Liability, Undivided Profits , , , $25,000.00 25.000.00 25,000.00 5,000.00 S80, 000. 00 Total. stands between our depositors The above total amount We do not loan above $5.000.00to :lny one person or c3rporation. and any loss. therefore we cannot "gO wrong." Some of the money sent away from Leslie for sa~e keeping p;ocsInto the hands 01 speculators, and we know it. Money left at home helps Leslie. nnd not being in the keeping 01 speculators, it is safe. We pay 3 per cent on demand. and 4 per cent on time deposits. W. H. JOHNSTON & CO., HARDWARE Silverw'a.re a.nd Cutlery. Stoves a.nd Ra.nges ISBELL'S SEEDS Messrs. S. M. Isbell & Co., of Jackson, Mich., make a SEEDS to fanners in Michigan, plant- large great specialty of supplying CHOICE and gaodeners. ed a full car load of their stock farm in Southern Ohio, used 180 bushels Seed Potatoes. One prominent in 1908. Another farmer Having known this firm for many they also handle recommend them as safe people to deal with. to Potatoes, kinds of Farm, Garden and Flower Seeds contains seeds. filled with matters I0-t pageti It is free. immense of years, we cordially In addition of all Theil" Catalog interest about quantities Address, S. M. ISBELL Ql CO.• Jackson. Mich. Box 389 Pies 33 it should dish, beat cool milk; .3 pudding spoons of sugar To be eaten icy cold.-MRs. than boiled custard. be thicker Turn it into the whites of the eggs very stiff with 8 table- top and brown. and juice of lemons, pour over G. \V. TROl\IAN. BRO\VN SUGAR' SAUCE One cup brown sugar, boiling cup water, when smooth in cold water, if brown sugar EDWARDS. is used. 1-2 cup butter stir in 1 tablespoon beaten together; add 1 corn starch wet nice ANNA Very flavor.-MRS. cook, do not have too thick. Add strawberry Pies CREAM PIE Yolks of 2 eggs, 1 cup sugar, 1 tablespoon together with a little milk Put 2 cups of milk into a dish set \Vhen hot add eggs and sugar, beat well starch, and starch. to boil. Flavor with vanilla or lemon. with whites of eggs cru~t and brown slightly.-MRs. Bake Kingford to dissolve into another corn the eggs pan corn starch and flour. Frost A. C. MANLY. separately. Bake crust as for lemon pie. One pint of milk, 1 tablespovn CI~EAl\I PIE of flour, 2 eggs, small piece of butter, heat to boiling point, and acid slowly. the whites of 1 for frosting, Place to taste. 2-3 cup of sugar, the milk in basin, stir flour in the well beaten eggs flavor add sugar, a -MRS. CORA CU..LEY. LEMON AND RAISIN PIE One egg,2 heaping cups sugar,scantcup tablespoon of flour, 1 cup of seeded raisins; together fine; add a little of water. 1 lemon, chop rais- \Vl\I. butter.~MRs. 1 heaping ins and lemons HUTCHINGS. T,yo cups of sugar, grate the rind and squeeze out LEMON PIE 2 tablespoons lemons; of a hen's egg, 4 eggs, the yolks in the pies, save the whites Kingford the juice; corn butter 2 starch, the size for 34 The Reliable Cook Book frosting; Stir so as not to burn. baked, PRESTON. fill, frost and return 2 1-2 cups boiling water; beat thoroughly This makes 3 pies. Have to oven to brown.-MRS. and cook. the crusts A. H. COCOANUT PIE Four tablespoons cracker crumbs, 1-2 cup sugar, 1 teaspoon Kingford corn starch, 1-2 cup cocoanut, yolks of 2 eggs, butter size of hickory nut and 1 pt. milk. Cook in double boiler. Bake J. A. crust separately \VINCHELL. and frost with whites of eggs.-MRS. CRACKER PIE (WITH RAISINS) One cup sugar, 1 cup raisins, tablespoon butter, 1 cup water,l c1oves.-MRS. FRED Tl<.UE. 1-4 cup vinegar, 4 crackers, 1 teaspoon cinnamon, 1-2 teaspoon One cup cran berries cut in halves, (raw), I\IOCK CHERRY PIE stoned and cut up fine, 1 cup sugar, size of walnut put around in places, 1-2 teaspoon water. with 2 crusts, 30 minutes.-MAl<.GARET BOYLE. 1 tablespoon 1-2 cup ralSlllS, flour, butter Bake RAISIN PIE and wash them. One cup raisins, cover and boil a few minutes with 1-2 cup sugar, little flour, butter a good rich paste made. good.-MRS. N. HOCKING. to thicken with a size of hickory nut, season with nutmeg. Have Fill the pie, bake with two crusts. Very sufficient water Take PIE PUMPKIN 1 cup milk,1-2 cup sugar, 1 egg, 1 table- 1-4 tea- ginger, One cup pumpkin, spoon molasses, 1-2 teaspoon salt, 1-2 teaspoon spoon cinnamon, a little nutmeg. PUI\IPKIN PIE WITHOUT MILK One qt. sifted 1,Ul1lpkin, 3 eggs, 2 large ClIpS sugar, 1 table- allspice, \Vl\I. spoon flour, 1 heaping teaspoon cinnamon, pinch of salt, 1 qt. of water. This will make 3 pies.-i\i(Rs. JOHNSTON. 1 teaspoon OI~ANGE SHORT-CAKE Make short-cake whipped cream.-MRs. and fiill with sliced oranges, and sen'e with MINA ST~ATER.. J. W. Bailey, Insurance The wise housekeeper will not spend all her money in cooking" good things for her that husband the home are well insured. see goods household and to cat. hut will For Pure Flavoring Extracts --------- Go to Campbell's Drug Store Try a box of Nyal's Face Cream at Campbell's B. A. Da.vis fa Co. FVRNITVRE Leslie, Mich. By Trading with Us perfect You will have respect. cannot We a way one class of goods You will like us if you try us. Squarely yours, in every satisfaction conscientiously give to sell other goods. G. S. Mitchell Jell-O FOR DESSERT Can be made in a minule. No flavoring and no sweeten~ng to be done. No cooking to do. Stir the powder into a pint of boiling water and set there is to making is all it away to cool. That the finest dessert in the \vorId. The most exquisite flavors and the most beautiful colors. All this at a cost of only 10 cents. At grocers'. Jell-O is made in seven flavors: Strawberry, Cherry, Peach, Lemon, Orange, Chocolate, Raspberry. Hlgbest Award Gold Medals at St. Louis. Portland and Jamestown Expositions. Jell-O Recipe Boo", free on request. THE GENESEE PURE FOOD CO., LE ROY, N. Y. RICE & CO., Doughnuts 37 t\ason, Mich. GREEN TOMATO l\IINCE MEAT lbs. green tomatoes, chop fine, drain. Eight in 1 1-2 qts. water, when boiling, put brown sugar and boil about an hour. vinegar, 4 tablespoons spoon pepper, butter size of an egg, 1Ib.raisins.-DELLA from stove and put 1 of cloves, 1 of salt, Remove cinnamon, Dissolve 3 lbs. in tomatoes in 2 cups 1-2 tea- \V. STITT. ELDERBERRIES FOR PIES THAT WILL KEEP A YEAR IN A JAR Seven lbs. of berries cleaned, washed and drained turn over them boiling water,let colonder, then drain again. sugar, when boiling hot put berries in and boil 1 hour or enough for pies.-MRs. Make a syrup of 1 pint of vinegar C. ]. CLARK. through stand 5 or 10 minutes, to 4 lbs of thick MINCE Four lbs. beef chopped fine, 9 lbs. apples chopped fine, 1 1-2 lbs. suet, 3 lbs. raisins, 2 lbs. currants, 1-2 lb. citron sliced fine, 5 lbs. sugar, 1 qt. molasses, 2 qts. cider,1 qt. boiled cider, 2 tea- spoons ground cloves, 10 teaspoons ground cinnamon,5 teaspoons grated mace, 6 tablespoons To this add the grated rind and juice of 2 lemons. -MARY L. BAILEY. salt. Doughnuts FRIED CAKES One cup of buttermilk, cream, 1 teaspoonful soda, 1 cup sugar, 1 egg,1-2 teaspoon baking powder,a little salt and lemon.-- MRS. ORTHA BROWNLEE. 2 tablespoonsful FRIED CAKES One cup sour milk, 1 1-2 cups ':iugar, 1 teaspoon soda, 2 tea- flour to 2 eggs, spoons baking powder, 3 tablespoons roll out soft. When nearly cold roll DECCA DILL. shortening, in pulverized sugar.-R-g- 38 The Reliable Cook Book FRIED CAKES One cup sugar, 1 cup sour milk, 2 eggs, butter walnut, salt.-:MRS. EUNICE NDIS. 1 teaspoon soda, 2 teasl,oons baking powder, the size of a pinch of FRIED CAKES Mash two potatoes,add ed shortening, to make a very soft dough, 2 teaspoons baking powder, meg-.-ELLA 2 eggs, 1 cup sweet milk, 1 qt. 1 2-3 cups sugar,4 tablespoons melt- flour, or ellOugh salt,nut- LAMPORT. BREAKFAST HERl\IlTS Two eggs, 1 cup brown sugar, 1-2 cup shortening, 7 table- spoons sour milk, 1 teaspoon soda in 2 cups flour, 1 cup raisins, 2 cups LEACH. to ta':ite. -MRS. flakes, pinch spice salt, oat LAUl.00 $7.00 $4 00 per Out-ot-town patients answered promptly. can obtain perfect work and sayc money at our office. Letters HOURS-8 a. m to 6 p. m.; Sun ~l\Ysby appointment. Ten ycars' writt.en guarantee with all work. GVARANTEE DENTISTS. Opposite Otsego Hotel, 202 E. ~fain St., Citizens Phone 91-1-. Jackson, Dr. Stuart, Mgr. 1Iich. INall receipts ing powder "Royal." finer food will be the result, in this book calling for bak- use and and you will Better safeguard it against alum. In receipts calling for one teaspoonful and two of cream of soda spoonfuls tartar and soda out. You get and save much trouble of Royal, of use two and leave the cream of food the better and guess work. tartar, Look out for alum baking powders. Do into your house add an in- They in food, destroying All doctors will tell The use to your its digestibility. them to come any consideration. substance not permit under jurious part you this, and it is unquestionable. 0," alum in \vhiskcy is absolutely why the women and children? equally protect not prohibited; food of our Baking powders Alum bak.ing powders may be known by an cents a pound are no them. the label is their price. ounce or ten or twenty-five made Avoid bak.ing powder made from cream of tartar. from alum. a cent unless shows Use at it Cake SUGAR COOKIES 45 T'wo cups brown sugar, 2-3 cup lard, 2 eggs, 1-2 cup cold salt and sea- water, 1 teaspoon soda, 1 teaspoon baking soning to taste. Mix quite soft.-:~\'IRs. L. B. RUl\ISEY. powder, LIZZIE'S COOKIES (VERY NICE) Two cups brown sugar, 4 eggs, 1 cupful shortening, 8 table- Spoons sweet milk, 1 teaspoon soda, 4 teaspoons baking powder, salt, seasoning, flour to roll. -ELIZABETH COON. SUGAR COOKIES One cup butter, 1 1-2 cups sugar,'3 eggs well beaten,3 table- spoons sour milk with one teaspoon soda dissolved in it, 1 heap- ing teaspoon baking powder stirred in 1-2 cup of flour. Mix soft roll out and sprinkle with sugar before cutting. Bake quickly. OATi\IEAL COOKIES One cup of butter, ped raisins, 1-2 cup sour milk, 1 teaspoon soda, vanilla, 4 cups of oat meal, 2 cups flour. stiff. Spread out with a ::,poon.- MRs. PERRY BACKUS. 1 1-4 cups of sugar, 2 eggs, 1 cup chop- and This make.; them very cinnamon GRAHA~1 COOKIES One cup shortening, 1 1-3 cups sugar, 2 eggs, 1-2 cup sweet milk, 1 teaspoon soda,1 teacup chopped raisins, 1 teaspoon cinna- mon, 3cups graham flour, season, flour on board to rol1.--M]{s. NE'l'TIE MEDSKER. Cake LAYER CAKE if not, 1 egg, 1 large cup sugar. Beat of butter. 2 cups of flour sifted with C. E. CHAPl\IAN. if plentiful, to a cream. Two eggs, eggs and sugar Then 1 cup of milk or water; add the seasoning, and 2 heaping the flour. It makes a three layer cake.-MRs. CAKE teaspoonsful Add 3 or 4 tablespoons of Royal baking powder, RELIABLE SPONGE One cup sugar, 3 eggs, 3 tablespoons flour, 11-2 teaspoons Royal baking powder.--MRs. cold water, 1 1-2 cups ELLIS \VETZEL 46 The Reliable Cook Book APPLE SAUCE CAKE One cup apple sauce, 1 cup sugar, 2-3 cup butter, 1 tea3poon and then add flour and 2 tea- HOLLING, soda, 2 eggs. spoons baking powder. Beat well together Flavor with lemon.-LAuRA COFFEE CAKE One-half cup sugar, 1-2 cup molasses, 1 egg, 1-2 cup lard, 1 soda in 1-2 cup hot water, 2 good cups flour and a pinch 1-2 teaspoon cloves, 2 scant teaspoons teaspoon cinnamon, dissolved of salt.-MJ agents. ~~ ~ · ~ ~ 44A$hop for1..abies" Fine Cloaks, Sui~s,Shirts, WaIsts, Furs, and Petticoats Jackson's Exclusive Ladies' Ready-to-wear Merchandise FARf\ERS, ATTENTION! Do you contemplate building in the near future? Why not come in and talk with me about your Lumber, Lath and Shingles. It will be to your interest c. P. NICKELSON. The Lumber Dealer requirements? Best of quality at right prices. to call on me. Opp. M. C. R. R. Depot, Mason, Mich. Use Branch's Butternut Bread 117 W. Pearl St., Jackson. REMEDY FOR PNEUMONIA 63 cover with several 1 oz. Mix above ingredients Lard 1 1-2 lbs .. organum 2 oz., iodine 2 oz., turpentine thoroughly Apply S 1-2 in teacup, quinine table- granite receptacle that can be tIghtly covered. Spread on cloth or brown spoonfuls of the mixture at a time. of warmed In paper; thicknesses every hour, or as often as severe cas(:"shave a fresh application the grease is absorbed. is changed, bathe the chest and throat with warm alcohol, using at least 4 tablespoonfuls. Be sure to have a generous plaster, well covering both lungs. and as often as the plaster flannel. Before RHUBARB CORDIAL One-half oz. extract of rhubarb,S drops extract of cinnamon, 1 tablespoon soda, 1 pt. wa- then add the extract peppermint, to a syrup, 1 tablespoonful ter, 1 lb sugar. other ingredients.-MRs. Boil water and sugar J. BOLTON. LIGONIER CARRIAGE CO. Ligonier, Ind. It will pay you to call and examine our line of newest styles in Up-to-date Buggies. Notice quality and finish. Fully guaranteed. For sale by Leach & t\cIntee Important Satisfaction comes to those who send their to all who wear linen. linen to THE AMERICAN LAUNDRY B. F. DOLBEE, Proprietor. t\ason, Mich. Weights and Measures qt. flour heaping teaspoonful sugar sugar of butter 2 cups of granulated 2 heaping cups powdered sugar I pt. of finely chopped meat, packed solidly 2 cups of solid butter I round tablespoontul I heaping tablespoonful Butter 2 rOllnel tablespoonfuls 4 teaspoonfuls r generous pt. the size of an egg of liquid liquid of melted butter of b:ltter melted is measured of coffee of butter A tablespoonful A tablespoonful A speck of cayenne pepper = I pound = I ounce = I pound I pound I pound I pound I ounce = 2 ozs. or 1-4 cup = 2 ozs. or 1-4 cup = I ounce = I tablespoonful = I pound is measured after melting. before meltin6". is what can be taken up on a quarter- inch sqnare surface. A pinch of salt or spice is about The cnp llsed is the common measuring a saltspoonful. cup holding I -2 pint. Compliments of a Friend Compliments of a Friend Going to Build THE Jinest sauces for meats, fish or vegeta-; dressing, can bles, as well as~ayonnaise only be made DY using .,NGSFORD'S OS.WECO CORN STARCH Sixty-six Years of Superiority. also, for it reduces the number Economical, of 'eggs. Kingsford's is the best, purest and most wholesome com starch. Of wonderful value in the preparation of wholesome, tasty dishes. ••Original Reelpea an" Coollln" Helps," ~ompil.ed and Janet M. Hill. Tells you how useful KiQgsford's Oswego Com Starch is in all cooking-write by Alice Cary Waterman Send for our book to-day-it"'s free. Grocers-pound packages-lOco T. IIIGSFORD a SOl. OSWEGO. N.'. Dl'IIIIIL ITAICI'elll'.". IlICCDl....