} f • ,. 1 L.- r._ <-3a- I :<.--'" ' ;... ....... Second Reformed Church Parsonage :Material for this new parsonage will be furnished by us. Our aim is "QUALITY and SERVICE." DE BOER & SONS LUMBER CO. ALCOTT ST. and N. Y. C. R. R. Phone 1188 Peter De Boer, Mgr. KITCHEN CONSOLATION this haking and hrewing, Oh! T his hailing and stewing, A nd washing of dishes three times a day I The griddle-cakes The skimming and churning, turning, The setting of tahles and clearing away! heartsome delight What . At noon or at night, W hen the family gathers for chat and good cheer; Then should you he comPlaining Of work .unaualiing, That hrings joy to the 10'lJedones each day in the year. COOK BOOK' PUBLISHED BY THE Ladies' Aid Society OF The Second Reformed Church KALAMAZOO, MICHIGAN "Cooking ~ become an art, a noble science." WEIGHT AND MEASURES 1 cup, "medium size 1 cup butter 1 cup chopped meat, packed ............ 1 cup ordinary liquid .................. 1 cup granulated 1 cup sifted flour 9 large eggs .. , ................ sugar ..................... 1 heaping tablespoon flour 1 heaping tablespoon sugar : 2 tablespoons liquid Butter, size of an egg V2 pint 'Y2 pound V2 pound 1/2 pound 1/2 pound 14. pound 1 pound 1/2 ounce 3,4 ounce 1 ounce 2 ounces. "The scales of household polity and she who balances them evenly arc the scales is indeed wise.n of love~ ~nnouncement r--' III T he Ladies are requntld to patronize tht' business mnl whose advertisements apprar in this book. They are the best their I1l line ill the eit)!, and H"ithoul Iheir assistance this book could 110t have been published. il commITTEE I, III 1'1II HOW TO SET A TABLE AND SERVE A MEAL Lay the silver straight, placing knives with sharp edges towards the plate; bowls of spoons and tines of forks should be turned up. All silver is laid in the order in which it is to be used, starting from the outside, forks at the left and knives and spoons at the right. Water glasses at the right of plate, bread and butter plates and napkins at the left. Carvers and silver for serving should be laid out on a side table to be placed on table as .needed. Also dessert plates. In serving, remember plates should be handed and removed from the right side. Dishes passed are offered at the left side. Never reach across in front of a person for any purpose. TABLE OF CONTENTS _ _ _ _ _ _ _ '''''''''' _ ,_ _ _ _ _ _ _ _ _ _ _ _ Weigh ts and Measures Anno uncemen t How to Set a Table Cocktails Soups Fish _ Meat, Poultry and Game Vegetab Ies _ _._ _ Cak es .._ _ _ _ _ _ '_'_ _ FilIi ngs and Fros ti ngs Cooki es _ Br ea d __ Pies _._ Dess erts Salads Pi ckl es Preserves Grid dle Cak es Sand wich es C and y Beverages Blank Pages _ _ _.., _ and Dressi ngs ''''_''''_'' _ .._ _ _ _ _ _ _ _ _ _ _ _ _ _ 7 _ _ _ _ _ _ _ for New Recipes Start at. _ _ _ _ _ _ _ _ _ _ _ _ , _ _ _ _ _ _ _ _ _ _ _.,..,.. _ _ _ _ _ _ __ _ _" _ _ _ _ _ _ _..'''''''' _ _ _ _._ _""_ _ _ _ _ _ _ _ _ _ _ _ _ _ ,._._ _ _ 4 5 6 _ 9 _ 11 _ _ ,._ 15 _ _ 19 _ _ 29 _ _.l .. _ ••••••• _ _ 39 _ _ _ 55 61 71 79 _ 83 _ 99 _ 105 113 _ 121 _ 125 _ _ _ 12 7 131 _ _ 133 _ _ _ _ _ _ _ _ _ _ hh _ _ _ ,'''_''''''._ MEYERS MUSIC STORE 316 \\T. Main "In the Growing End of Town" PIANOS - VICTROLAS - VICTOR RECORDS Band and String Instruments Let us show you this in operation. Westinghouse Range HARRY AUSTIN 1221 Portage St. Bus. Phone 240-J Res. Phone 5933 COCKTAIL Grapefruit Cocktail Take pulp from 3 grapefruits, remove maraschino from a small bottle, cut fine, add the cher- then add 1 Let stand an hour, chill and serve in juice to the grapefruit, cherries ries with their cup sugar. cocktail glasses. A Friend. Frui t Cocktail 2 oranges, Four grapefruits, pineapple and juice, 1 cup canned cherries, 2 cups 1 pint (shredded) canned cherry juice, sugar to taste. Com. Use 6 oysters Oyster Cocktail to a dish; 1 tablespoonful 14 tablespoonful radish, 1 tablespoonful Worcestershire spoonful sauce. catsup, tomato horse- sauce, 1 table- tabasco Com. Fruit Punch One lemon, 2 oranges, berries, 1 cup strawberries, water. Sweenten to taste. fruit juices, 1 cup red rasp- 1 cup cherries, 2 quarts Com. For Cement Blocks, Gravel, Sand and Cement Call 4779 BENBOW CEMENT PLANT LINCOLN HIGHWAY .Near Hawthorne Mill Painting Paper Hanging PETER H. DE KOSTER Interior and Exterior Decorating 709 North Park Street Phone 2946-J 10 SOUPS Dice for Soups Cut slices of bread, butter into small into a pan buttered side up and brown them, cut squares, put in a quick oven. Com. Cream of Tomato Soup Heat 1 quart of milk in good sized kettle. When it has reached the boiling point add 1 teaspoonful in a little cold milk. Have ready 1 quart soda, wet of tomatoes which have been strained and heated and add to the milk. Season to taste. Serve at once. Vegetable Soup Pare and dice one small carrot, 1 onion, 1 bunch till well then add milk, salt, pepper and a large piece Cook slowly in water celery and 3 potatoes. done, of butter. Easy to make and very good. Mrs. William Moerdyk . . Vegetable Soup Select a shin of beef of moderate size. Crack t.he bones in pieces, put in kettle to boil with 3 quarts let boil, remove every particle of scum. cold water, Boil for two hours with a tablespoonful of salt and then add 1 carrot, 2 tablespoonfuls a little pepper, 1 slice onion, a rice, some celery, 1 cup tomatoes, rice in last. Boil 1 hour little cabbage. longer, Put take out meat, put in frying pan, season with pep- per, salt, and brown with butter. Mrs. J. K. Van Holde. Vanned Vegetables for Soup Two quarts string beans, broken, 2 quarts celery stalks and leaves, 3 quarts tomatoes, 1 quart onions, 1 quart corn. Cover with carrots, diced, 2 quarts 11 water, add large tea cupful salt and boil for %. of an hour. Put in fruit cans and seal; in making soup do not add more salt until testing. Noodles One egg beaten light, salt; flour to make stiff so you can' hardly roll it out. Let stand an hour, then roll up and beginning at the end slice very thin. Cook about 5 minutes. Serve hot. I~ 2 stores with but a single thought "TO SERVE YOU WELL" "BUSHOUSE HARDWARE" "The Store That Always Satisfies" 1811 S. Burdick St. J. I. Bushouse, Mgr. "JEWEL HARDW A.RE" The Store of Proven Worth 1301 S. Westnedge Ave. J. Westerhof, Mgr. BOS & SAGERS Groceries and Meats A CLEAN STORE A CLEAN STOCK PROIVIPT SERVICE A SQUARE DEAL Give Us a Trial 'Phone 723 915-917 S. Burdick St. 13 FISH, OYSTERS AND SEA FOOD Receipts on following pages will give desired results if stock is supplied by City Fish Market H. L. WILBER, Prop. 202 N. Burdick St. Tel. 2699-W ALL STOCK GUARANTEED FOUR DELIVERIES DAILY t .1 FISH Scalloped Oysters One pint oysters, 4 tablespoonfuls oyster liquor, 6 tablespoonfuls milk, iy.> cup crumbs, % CUP but(cid:173) ter, milted, salt, pepper. Stir the melted butter into the crumbs. Put a layer in a baking dish, cover with oysters, sprinkle with salt and pepper and add part of milk and oyster liquid. Repeat layers covering the top with crumbs. Bake 30 minutes in a hot oven or until brown. Roast Turkey with Oyster Dressing "Clean turkey and lay in a dripping pan, prepare a dressing of stale bread crumbs composed of one quart of bread crumbs and one cup of butter and water enough to moisten. Add to this two dozen oysters, pepper and salt to taste. Mix all and stuff turkey, put butter over the outside and put some water in the dripping pan set in the oven and bake until done; basting quite often. Mrs. C. F. Weidner. Baked White Fish Cleanse a white fish weighing from 2 to 3 pounds, stuff with dressing made as follows: 1 loaf bread, 1/2 pint milk, 1 cup butter, salt and pepper to taste; bake aobut % hour till done with slices of bacon on the fish. Mrs. Henry Moerdyk. Tuna Loaf Empty contents of 1 can of Tuna. Beat 2 eggs and add to Tuna together with 1 cup of bread crumbs, 1 teaspoon of lemon juice, chopped parsley, green peppers, salt and pepper to taste. Mould and bake moderately Vk hour. Garnish with parsley and slices of stuffed olives. Serve hot or cold. Friend. 15 A Luncheon Dish Pare and slice 6 medium sized potatoes, small onions, sprinkle with flour, and alternate baking dish with a small can of tuna with salt, pepper of milk. Bake slowly. and butter. Pour over slice 3 in a fish. Season I1j2 cups Com. Codfish Balls tender; size of a walnut. 2 cups sliced potatoes, 1cup flaked codfish, boiled drain; 1egg beaten light- Add beaten egg and stir stand over and fry on- • with potatoes until ly, butter into potatoes Let mixture night. Drop with spoon into hot grease till brown. and fish. Com. Baked Halibut Five pounds fish, wash and wipe dry. pan with a few slices of salt pork, Bake about 1 hour. dripping on with toothpicks. melted butter gravy of 1 lemon, platter 1 tablespoon and water. When done stir season to taste vVorcestershire sauce and thicken. and garnish with slices of hard boiled egg. Place in fastened Baste with into the and juice Serve on :Mrs. C. Weidner. Salmon Turbot crumbs One can salmon put into a baking dish, a layer of cracker alternately, with crumbs on top. Make a's.ance of 11/2 cups milk, 1 tablespoon butter, . salt and pepper, brown a little onion in the butter first, is thick. Add one well beaten egg, pour over and bake l/2 honr. in flour and milk. Boil until then stir it 1\111's.J. Kline. Fried Salmon Balls One can salmon, remove bones and oil, mash fine, 16 add about y% cup of cracker crumbs, 1 egg, 2 table- spoonfuls vinegar, salt and pepper to taste, 1 table- spoonful melted butter, mix. Make into small balls and fry in a little lard or butter. Mrs. P. De Young. Salmon Dinner Put some hot creamed potatoes in a deep dish or on a large platter, then 1 can salmon with the skin and bones take nout, sprinkle with salt and pepper. Over this your fresh cooked new peas, season with salt and pepper. Serve hot. Mrs. Frank Toonder. Sauce Hollandaise One small onion, y^ teaspoonful of white pepper, y% teaspoonful of salt, 1 tablespoonful of chopped parsley, 4 tablespoonfuls of butter, juice of y% lemon, yolks of two eggs. Cream the butter, add the yolks of the eggs one at a time and beat until well mixed. Add the lemon juice, salt and pepper; mix well. When ready to serve put the same over hot water and cook, stirring constantly until it thickens. Serve at once. This sauce is very good on halibut or on other cooked fish. Mrs. J. W. Beerenbroek. 17 LUYENDYK'S 3 MARKETS Our Markets are known for Quality — Sanitation — Service and always having a complete line of choice meats, least, our poultry and cold meats; last, but not FAMOUS HOME CURED HAMS AND BACON. Free Delivery—4 times a day V A N D ER S A L M 'S S H OP F L O W ER CUT FLOWERS AND FLORAL DESIGNS BEDDING AND POTTED PLANTS Special Discount for Churches 123 Wall St. Phone 2703-F2 is MEAT, POULTRY AND GAME Give no more to ev'ry guest Than he is able to digest; Give him always of the PRIME And but little at a time. -Swift . . . . . . . . .The sauce to meat Meeting were bare without it. is ceremony; --Shakespeare. Meats and the Sauces to Serve with them •• 0 o • 0 •••••••• 0 •••• •••••••• 0 0 Roast beef Boiled beef Roast veal Roast mutton Boiled mutton lamb Roast Roast pork Boiled turkey Boiled chicken . Roast chicken . Venison or duck .... ••••••••• •••• 0 0 0 0 0 0 • 0 0 •• ••• 0 •••••• Currant Tomato sauce Horseradish sauce ~ushroorn sauce jelly sauce Egg sauce or caper sauce Mint sauce Apple sauce Celery sauce Oyster sauce Cranberry sauce Onion sauce •••••• •••• ••• ••• •• •• 0 0 0 0 0 0 0 • 0 0 0 0 • 0 0 • 0 0 0 • 0 • • 0 0 • 0 0 0 0 • • 0 0 • 0 •• 0 ••••••••• 0 • 0 • 0 0 •• 0 0 • 0 19 Chicken a la King Serves Ten. Three and one half or four pounds of chicken, one can peas, 1 can wax beans, V2 c an pimento, 1 bunch of carrots, salt and pepper to taste, cream sauce. Cook chicken and take all the meat from bones, cut in several pieces. Cook carrots and peel. Take a deep baking dish and butter it well, then fill first a layer of chicken, then peas, beans, carrots and a little pimento, salt and pepper. Have potatoes peeled and cooked, not too well done. After filling baking dish put potatoes on top and pour over the cream sauce and bake in slow oven. Cream Sauce— 4 tablespoonfuls butter, stir in 3 tablespoonfuls of flour, when well blended pour over one pint of milk and stir until it thickens. Head Cheese One small pig head, 3 pounds beef or liver, y2 cup(cid:173) ful vinegar, 1 teaspoonful cloves. Season to taste. Put in moulds and when cold slice. A Friend. Pigs in Blanket Three cupfuls flour, 3 teaspoonfuls baking pow(cid:173) der, 1 teaspoonful salt, 1 tablespoonful laid, 1 pint of milk and water. Sift dry ingredients, mix in lard, dilute milk and roll thin and put in a tablespoonful sausage in each and roll up in rolls. A Friend. Swiss Steak Round steak, cut 1 inch or li/> inch thick. Pound in flour, put in spider or kettle and brown on both sides. Then cover with hot water and let simmer for an hour or more, according to the thickness of the meat. The gravy is made from the meat sim- 20 mel'ing in the water. 1\1rs. Ferguson. Swiss Steak Cut 2 pounds of round steak in pieces to serve. in both sides, fry 2 slices of bacon and in slices in a large spider, add the steak, covel' Add 1 cupful of tomatoes, Pound flour an onion cut fry until brown. and let sin1mer then bake one hour. for half hour, :Mrs. J. A. Meulenberg. Good Dumplings Tow cupfuls flour, 2V2 teaspoonfuls little der, leave cover partly salt. Milk or water to stir not off kettle when cooking. baking pow- too stiff, Com. One pound fresh Chop Suey pork, veal, beef or chicken, sliced, 1 1/~ celery, shredded, 1 cupful sugar, onion, 2 tablespoonfuls cupful pound 1ice, 1 tablespoonful Slice O~'iental Show You Sauce, 1 can bean sprouts. into thin snlall pieces and fry until the lean meat Add celery, onion and meat and brown. is tender Salt ClIp of water or meat stock. taste. slightly with Sugar thicken flour or corn starch. cook about 10 minutes. and Show You Sauce Add bean sprouts, Serve with hot to suit your rice. Mrs. A. J. De Koning. Ba){ed Rice (cut One cupful of rice, 1 can tomato cold meat in small pieces) gravy, 1 minced onion, buttered in boiling salted water until and pour cold water over drain. Add all other and bake in moderate 1 cupful beef crumbs. put soup, 1 cupful roast Cook rice in strainer separate, ingredients, cover with crumbs oven. Butter may be substi- to keep kernels tender, BESTERVELT'S GROCERY AND MEAT MARKET KALAMAZOO'S GREATEST FOOD STORE Invites Your Patronge Phone Orders Delivered Promptly Phone 6000 114-16 W. Water St. A. ZUIDWEG 1602 S. Burdick St. ICE CREAM PARLOR Ladies and Gentlemen Cordially invited 22 tuted for gravy. If not moist enough add milk. Mrs. William C. Schrier. Paunhaus After the head cheese is pressed take the liquor . and remove a portion of the fat. Let boil and thicken with corn meal and buck wheat flour the same as mush. Mould in bread tins and fry in slices for breakfast on a cold winter morning. M. K. Fruit Stuffing for Goose Fill the body cavity of the goose or duck with fresh or canned fruits and nuts when bird is about half roasted. Canned prunes, pears, raw apples and walnuts are a good combination. The fruit imports a delicious flavor to the bird and absorbs sufficient of the meat juices to make an excellent dish in itself. Mrs. Nellie Lenderink. Hunters Stew Use cubed bacon. Brown in a frying pan. 3 or 4 large onions sliced. Add boiling water and pota- toes, cook until potatoes are cooked. In a separate kettle cook until turnips and any other vegetable. Add to first mixture. Season all. tender carrots, Mrs. Nellie Lenderink. Camp Chile Con Carni One pound ground beef, 2 large onions, 2 cans kidney beans, 2 cans tomatoes. This is sufficient for 10 people. Brown meat in a little butter in kettle then brown onions. Add beans and tomatoes, season and cook. Serve on slices of bread toasted over camp fire. Mrs. Nelile Lenderink. Chili Con Carni One pound Hamburg steak, 1 onion, 1 small can 23 Slager Brothers GROCERIES 812 So. Westnedge Ave. RICHE!uIEU BRAND GOODS our specialty Phones 6252 and 292 FREE DELIVERY 2,1 1 cupful rice. Cook the rice. tomatoes, In frying pan put small amount of fat and slice onion fine, put but do not brown. Put in steak and cook thoroughly tomatoes in baking dish-add rice and steak; season well; cover top with bread crumbs and pieces of but- ter and bake in a moderate oven one-half hour, a lit- tle green pepper chopped may be added if desired. Frances Schilperool't. Macaroni with Dried Beef 1 cupful One cupful broken macaroni, dried beef, 2 cupfuls canned tomatoes, pepper, coarse bread crumbs, butter. in boiling salted water rinse in cold water. tered baking dish-add tomatoes. ing macaroni. bread crumbs, dot with bits of butter an hour in a moderate oven. chipped 1/8 teaspoonful Cook macaroni and in a but- beef and cover with remain- Cover with and bake half for 20 minutes. Drain Put half the macaroni Pour over Mrs. William Moerdy k. Escalloped Potatoes with Pork Chops Butter slice potatoes a baking dish, very thin, salt and pepper on top, until dish is one half full, then salt and pepper pork chops and dredge in flour and place over the top of the potatoes, them, place bits of butter cover with hot milk. Bake 1 hour. Mrs. William Moerdyk. Veal Croquettes Chop cold veal fine, season highly with salt, cel- ery salt and cayenne, lemon juice and parsley, moist- en I1j2 cupful veal with 1 cupful cream sauce made from 2 tablespoonfuls flour, 1 cupful milk and seasoning. Add cream sauce to veal and spread mixture in a plate and allow it to be- come cold, shape into cylinders or pear shape, roll in egg and crumbs, and fry in deep fat. Drain and serve cold. butter, 2 tablespoonfuls l\'£rs. C. F. Weidner. 25 Veal Loaf BoiL 2 pounds veal until tender with a little salt. is cold, put Boil liquor down to 1 cupful. When meat through in liquor and a little pepper. Put hard boiled eggs and stuffed olives in the bottom of the pan. Press down and let stand 3 hours. a chopper, stir Mrs. Henry ~loerdyk. Creamed Veal One pint cold chopped veal, 1 pint 2 tablespoonfuls rich milk, 2 flour, 1 tea- Cook all slowly a few minutes. in oven and bake Chopped onion may be added if desired. tablespoonfuls spoonful mustard, together l/2 hour. salt and pepper. butter, Place Mrs. William Moerdyk. Pie Take any kind of cold meat, Shepherd's cut and salt. the meat pudding dish. Put season with pepper well buttered gravy or stock with l/2 tablespoonful smooth with flour, onion if flavor meat while hot. Have ready hot mashed and spread thickly over meat. potatoes it up fine and into a Thicken a scant pint of rubbed 1 tablespoonful 1 small is liked, add to gravy and pour over potatoes Bake V2 hour having a light brown. butter grate Serve hot in same dish. Mrs. R. J. Boersma. A Hearty Luncheon Dish Grind one cupful of cold boiled ham. ]/2 package of spaghetti. 1/2 can of sauce dish, cover with cracker bake in a slow oven until brown. Make a white in a baking peas, and alternate crumbs and butter, Mrs. J. Vandeberg. 2l/2 pounds lean pork, 2 eggs, 1 cupful milk, 1 cupful bread crumbs, 1 pound fresh uncooked Ham Loaf ham, 26 pepper. Bake . .Mrs. William Moerdyk. Baked Ham Soak a 12 pound ham 12 hours, part, mix 1 quart of flour, 1 tablespoonful teaspoonful mustard with water dough. hours sprinkle the oven. in a slow oven. bread crumbs Take off crust over the ham with Cover this the to make sugar, a and bake cut off smoky 1 stiff six rind, top and brown in and Mrs. M. Larson. Ham Loaf chopped for Luncheon cooked ham, One pint with milk. 1 teaspoonful mustard, crumbs, 1 egg-moisten Put half 4 hard boiled eggs on top lengthwise, Bake l/2 hour. top, a good salad dressing with a cucumber drain before putting not hot. Serves 10. then bread crumbs. in dressing. 1 pint 1 teaspoonful bread salt, in a bread tin, rest of ham on Serve with cut very fine, Serve warm but Mrs. B. Hoedemaker. Ham Loaf ham, ground, One pound fresh 1 pound smoked 1 egg, 1 cupful milk, 1 cupful crackel' ham, ground, crumbs, to taste. Mix with meat, egg, milk, celery cut very fine, pep- per, salt and cracker crumbs, make into a loaf, put 1/2 can tomato soup over and salt 1 stalk pepper celery, top, bake in slow oven. Mrs. H. J. Mersen. Baked Ham and Eggs Butter a shallow baking dish and sprinkle 2 table- soft breads on the bottom. spoonfuls of well buttered Add 1 cupful cooked ham, chopped, and 1,4 cupful of hot mille Break on top the number of eggs desired. Season and sprinkle with a few fine white crumbs. 27 Bake until in baking dish. the eggs are sufficiently cooked. Serve A Friend. Hamburg German Style in food chopper, Grind round beef salt, peppel' and onion to suit bread stuffing made as you would for poultry. ter gem pans, add a layer of steak, lastly steak. When baked turn plates and garnish with parsley. add 1 egg, the taste. Have ready But- then bread and out on individual Mrs. F. Appeldoorn. Mexican Goulash One pound ham as for frying, 2 green peppers, .1 through medium coarse and simmer until well done. Mix and 2 onions. Put tomatoes, meat grinder serve. Take out centers of peppers. Mrs. William Moerdyk. Hungarian Goulash Cook one package of elbow spaghetti, drain and and one quart of Season with onion and celery seed. Cover mix with one pound of hamburg, tomatoes. with bacon strips and bake one hour. :Mrs. P. B. Appledorn. Goulash A simple way to make "Goulash" pound of chopped round steak in butter desired. When cooked add one mediu~-sized spaghetti, oughly .. fixed with tomato is to a add onion if can of thor- sauce, and heat fry \Vinifred Hoekstra. 28 Ham Loaf 1 lb. smoked ham 1 lb. lean pork steak i cup minute tapioca 2 cups milk 4 small onions 1 tbs. green peppers Salt & pepper to taste. Mrs. Wm. Van Peenan. Seven in One Luncheon Dish Put in casserole one layer of diced potatoes, a layer of onions, J cup of uncooked rice, layer of carrots, a layer of peas, and 1-& lbs. of ground hamburg or sausage over top, and add 1 can of tomatoes, bake 2 hours in moderate oven, Anna Ebelink. Chop Suey Cut up 2 lbs. veal and pork. Fry brown. Cut up 10 onions & fry in 3 tbsp. chop suey sauce. Cut up 1 bunch celery, boil a short time, thsn add fried meat and onion and 3 tbsp. C. S. sauce, cover with water. Boil for 15 minutes, thicken wita flour and serve. May use less celery & add bean sprouts. Cora Welsh. Meat Loaf 1 lb. Ham 1 lb. round steak ground twice 1 cup fine oracker orumbs 2 eggs Pepper Ii cups water Mix half the water with the meat. Pour half over top. Bake slowly ODe hour. Mra. John Sikkenga. MEATS 2 or £j lbs. hamburg i lb. lean fresh pork t large bottle of catsup, mix with meat. Put -J or the rest of bottl9 of catsup in kettle with 2 cups of water, green pepper, onion, salt. Mix £ cup of uncooked rice in meat. Make little balls of this mixture and cook in the juice preparation for If hours. Thicken juice of gravy. Mrs. J. R. Hinga. Cucumber Sauce For Fish 1 tbs. melted butter 1 tbs. flour 1 cup milk Little salt Make a white sauce of above ingredients. Add enough salad dressing to make a slightly sour taettj Add chopped cucumbers and then fold in f cup of whipped cream. Mrs. J. R. Hinga. Pigs in Potato Blanket Roll small sausage following: 2 cups o~ mashed potatoes, 1 beaten egg, a little oream. Make into patties. Fry in butter cracker lard and serve with applesauce. links in the salt, Then roll in or crumbs. Mlss Minnie Appeldoorn. Beef, Rice and Curry 2 Ibs. beef stew cut in pieces. Keep covered with water and boil Add to meat, juice until tender. of lemon, 2 tsp. curry powder, little salt, simmer 2 hours. with rice. in butter. Serve Add a small onion fried Mrs. Bl1kert. Potato & Vegetable Dish. 1 Quart of boiled potatoes Butter baking dish, add small can tuna fish, flaked, add small can peas and 2 oups carrots. Add potatoes diced. and add a few bread crQ~bs on top and bake until brown. Make a white sauce Mrs. Bl1kert. Meat Loaf Special ) together 2 Ibs. round steak) ground lb. salt pork 1 1 oup eorn flakes 1 cup sweet milk 1 OniGn Green Pepper 1 2 Eggs Salt & Pepper Shape loaf' and make 4 or 5 small holes in top and ~11l with milk. Place in covered baking dish and brown. When brown, put one cup of hot water in baking pan and bake slowly one hour. Prepare and grease outsides drippin~s. and plaoe around loaf. one hour or longer. Dust with paprika Bake to taste. 7 or 8 potatoes with meat Mrs. M. VandeLaare. Baked Slice of Ham Lb. slice of Star Ham 2 10 Whole Cloves 6 Tart Apples It Cup Light Brown i Cup Water Parsley Rub i cup of sugar into ham. S.prinkle with cloves. Place in baking pan and surround Sugar Baked Slice of Ham - Con. with apples peeled, cored and sliced in half crosswise. Sprinkle remaining sugar over apples, add water to pan and bake 350 F. until done (about 45 minutes). Serve on hot platter garnished with cress or parsley. Mrs. Martin Larsen. Liver Roast 3 lbs. chunk of liver $ lbs. sliced bacon Have the meat dealer insert the bacon all through the liver-add salt. Aid one cup water and cook slowly about 2 hours, adding a little more water as it browns. Mrs. P. B. Appeldoorn. Baked Pork Chops Take chops season and put one teaspoon rice (uncooked) on each chop, and put one slice of Bermuda onion, and cover with tomato soup. Cook about 2 hours. Anna Ebelink. VEGETABLES Glazed Sweet Potatoes Wash and pare 6 medium sized potatoes, cook in in halves boiling salted water. until soft. Drain, cut pan. Make a syrup lengthwise and put in buttered 1f2 cupful of sugar, 4 teaspoon- by boiling 3 minutes, fuls water and 1 teaspoonful butter. Brush potatoes .vith syrup and bake until brown. Mrs. Nellie Lenderink. French Baked Potatoes Three cupfuls cold boiled potatoes, 11f2 cupfuls white sauce, 3 hard boiled eggs, bread or cracker crumbs. Make white sauce of 1 large cupful of milk, 1 tablespoonful butter, 2 tablespoonfuls flour, a little salt, slice lh of potatoes in a baking dish, add 1f2 of the eggs, a little salt, and pepper and 1/2 of the white sauce; place crumbs on top with a little butter and bake 12 or 15 minutes. add another "layer bf same, Minnie Appledoorn. Baked Potatoes in the Half Shell Select six medium sized potatoes the inside, mash, add 2 tablespoonfuls and bake one hour. Remove from oven, cut in halves and scoop out butter, salt, pepper and l/a cup of hot milk, add white of 1 egg well beaten. and bake about 10 hot oven. To sprinkle with minutes grated cheese improves them if fond of cheese. Frances De Koning. Refill skins in a rather Creamed Onions Boil small onions in salted water done. Drain off remaining water and add milk, butter, pep- per and salt. Thicken with a little flour and water. until Committee. ~9 MULLIE & KLOOSTERMAN Groceries and Dry Goods 1801 S. Burdick Street Phone 584 Ladies' Home Journal Patterns "YOUR SATISFACTION OUR ATTRACTION" JOHNSON'S DRUG STORE Corner Burdick and Dutton Sts. Phone 776 WE APPRECIATE YOUR BUSINESS VEGETABLES Baked Egg Plant Cut egg plant in two lengthwise and carefully remove all the inside with(cid:173) out breaking the shell. Cover this with water slightly salted and boil until tender. Add as much finely rolled cracker crumbs as you have egg plant, of an egff, salt, white pepper, to taste. Fill the shells with this mixture and bake 20 minutes. Serve in shell. i cup cream, butter size Mrs. Wm. Vander Berg. Lima Bean Loaf 1 lb. lima beans. Cook and mash 1 large cup cheese. Cut fine. 1 onion, chopped 1 tbsp. butter 1 cup bread crumbs Salt and pepper 2 eggs Mold In loaf and bake 20 minutes Serve with tomato sauce. Minnie Appeldoorn. Reoipe for Preparing Broccoli (tops) Cut stalks into one Trim off waste leaves and extreme Wash stalk and end of stalk. blossoms. Place seotions of inoh sections. Add salt stalk in boiling water. and a pinch ot soda. Allow to boil for ten minutes, then place blossoms in the same water with the stems and allow the whole to boil five minutes longer. Take out of kettle and drench in cold water. and serve with melted butter. Steam until hot Mrs. Theodore Hoekstra. Red Cabbage Cut up cabbage and four apples. Add 1;2 cupful salt, 1 table- Let cook slowly two l/2 cupful water, 1 teaspoonful vinegar, spoonful sugar, pepper, butter. or three hours. Committee. Escalloped Cabbage Cook cabbage in salted water until Place in baking dish, pour over a white sauce, sprinkle grated cheese and paprika on top and bake until a gold brown. tender. Mrs. P. Servas. Baked Cauliflowers Boil. one head of cauliflower till tender, drain and leave whole, place in buttered bak- ing dish, pour over a rich white sauce, sprinkle with bread crumb, and bake a nice brown. in salted water Committee. Boil onions till Baked Onions tender, changing water once or twice; drain and place in dish, salt and pepper, and pour over a white sauce. Sprinkle top with bread crumbs and bits of butter. Bake covered 20 minutes uncover and brown. Committee. Spaghetti Loaf One cupful cooked spaghetti, 1 cupful grated cheese, 1 cupful dry bread crumbs, 1 cupful hot milk, each chopped onion, parsley, green 1 tablespoonful pepper, 2 beaten eggs, 1 teaspoonful salt, 1 table- Bake in a bread pan about spoonful melted butter. 1 hour Serve with tomato oven. in a moderate sauce. Committee. 31 WM. BORGMAN Groceries, Fruits and Provisions 737 Portage Street Phone 183-J THE CHOCOLATE SHOP Makers of FINE CANDIES, ICE CREAM AND ICES (Orders for Weddings and Receptions Filled on Short Notice.) Telephone 454 150 So. Burdick St. KALAlVIAZOO, MICHIGAN 32 Parsnip Fritters Boil the parsnips and when tender take off the skin and mash them fine, add a tablespoonful flour, and a beaten egg, make into small cakes with a spoon and put into boiling hot lard or beef drippings in a hot frying pan. When friend a delicate brown put in a dish with a little of the fat. Serve hot, salt and pepper. A Friend. Scalloped Parsnips Pare and dice parsnips to fill baking dish, boil in salt water until tender and drain. Into the buttered dish put a layer of parsnips then one of thick rich white sauce and so on until dish is full, cover with bread crumbs and dots of butter, bake half hour or until a nice brown. Cabbage can be fixed the same way. Committee. . Escalloped Rice Slice three large onions in bottom of baking dish, add 1 cupful rice which has been previously soaked in cupful water, 1 teaspoonful salt, 1 pint tomatoes. Lay thin slices of bacon over the top and bake one hour. Mrs. B. Cooper. Squash Steam until done. Scoop from shell, season with salt, pepper and a good bit of butter, put is the upper part of double boiler and cook for 1 hour or longer. [1 is just as nice the second day. Committee. Hominy Dice bacon and let fry crisp, then add drained hominy, salt, pepper, little paprika; let cook for 20 88 Phone 5985 1002 Conant St. G. VAN l\fAANEN GENERAL BUILDING CONTRACTOR JOHN SIKKENGA Groceries, Provisions, Flour and Dry Goods 2$53 South Burdick St. Phone 876 34 minutes, with thin bread and butter stirring frequently. Makes a nice luncheon sandwiches: Committee. Corn Fritters Grate corn from cob, 2 cupfuls, 112 teas~oonful salt. 1 tablespoonful and Fry in butter flour, 2 eggs, lard. Mrs. M. Schrier. Corn Pudding Two cupfuls corn, 1 egg or 2, 1112 cupfuls milk, Ih butter, V2 teaspoonful flour, 2 tablespoonfuls cupful baking powder, salt. Sweeten to taste. Bake. A Friend. Spinach with Bacon Take fresh spinach, cook in salt water until near- ly done. Drain. in cubes and fried crisp in a spider. Add the drained spin- ach and cook slowly for 20 minutes. Serve hot, gar- nish with hard boiled eggs. Have ready bacon cut Mrs. J. De Koning. Stuffed Green Peppers and boil for five minutes; Wash 10 or 12 large green peppers, put them into boiling water then take them from the water and cut off the stem ends, re- move the seeds with a large spoon and stuff the peppers with any kind of minced cold meat, mixed with an equal quantity bread moistened with cold water seasoned with salt. Replace in a deep earthen dish or plate, with 1/2 cup stock or 1/2 cup water and 2 tablespoonfuls and properly set peppers the stems, of stale butter. Bake %, hour. Baste. A Friend. Corn with Green Peppers One can corn, 1 cupful milk, 1 tablespoonful but- 35 tel' pepper 1 tablespoonl"ul £lour, 1 onion chopped, Bake a light blown. to taste. salt 1 green , Minnie ApplcduDI n. Wilted Lettice Cut up lettice, wash and drain well, then add 1 hard boiled eCfO' mashed fine, 2 tablespoont uls melted butter to fine and small pieces taste, in g?od of bacon cut up, 1 small onion cut up. Put .size vegetable hard boIled eggs. and 2°~f bacon, grease, 1 boiled potato mashed dish and garnish with salt and vinegar Mrs. C. F. Weidner. Baked Beans Soak 1 pint beans over night. put over to boil with ]/~ pound salt pork. When done place in baking dish with sliced pork on top. Cover from the beans, mixed with 1 tablespoon- with water ful each of sugar, molasses 1 teaspoon- ful mustard and vinegar, In morning Bake until nicely browned. Mrs. B. Cooper. (dry). Curry and Rice of chopped veal or add the Tw.o cupfuls of of butter, Brown the butter, and meat and cool\: for flour, 2 cupfuls salt and pepper lamb, of orange juice, 1 teaspoonful cooked, of cur- 1 tablespoonful of ry powder, 2 tabelspoonfuls to stock, 2 tablespoonfuls (small onion) taste. curry powder ten minutes, 01' more. Add the flour, stir until brown. Add the stock and stir until Season and with salt and pepper in a rice border. of water, cupful of Rice border-l V2 teaspoonful and bring of salt. Add salt to boiling point, add rice carefully to stop it boil for 15 minutes without the boiling and let cover. When done put cover on for 10 minutes so FOI'm lil\:e a border. that :Mrs. J. W. Beerenbroek. 36 l'ice, 3 cupfuls to water the sauce has thickened. the rice is dry. so as not serve Spanish Omelet Prepare 1f2 hour. such as pea~, Use left over vegetables string Cook all together beans, celery, corn and tonlatoes. and a few and season with onion, green peppers, sliced olives. Let sinlmer an egg omelet using one more egg than the number of peo- ple to be served. Break eggs in bowl, add salt and I to each egg. Beat well tablespoonful of cold water into a hot buttered and turn half of the mixture turning it over till both pan, cover and cook slowly, sides are done. Put cover with the vegetable omelet with the other half of egg mixture and put on. top of the vegetable sauce. Garnish with parsley and serve at once. this omelet on a platter, sauce. 1Ylake another :1\1rs.P. B. Appeldoorn. Dressing for Beets One tablespoonful butter, tablespoonful cornstarch. ful of boiling water; cooked beets, sliced very tbin, and serve hot .. Beat cool{ until sugar, 1/3 cupful 1 together, add 1 cup- add the it thickens; Mrs. William Moerdyk. 37 EAT J. B. TWIN BREAD J. B. WRAPPED COOKIES SUN FLOWE~ TEA BISCUIT J. B. Baking Co• . JAY BRINK, Mgr. 38 ., CAKES Pork Cake One pound pork (chopped), 1 pint of hot water poured over pork and allowed to cool, 1 pound of 2112 cupfuls of brown raisins, 1 pound of currants, sugar, 1 cupful of molasses, 3 eggs, 1 tablespoonful of soda, 7 cups of flour, spices to taste. • Mrs. J. Rineveld. Torte-Cake Cream-V2 cupful sugar, 1 heaping tablespoonful then add 4 well beaten yolks of eggs. Put butter; into this 1;3 cupful of milk. Then add one cupful of flour into which has been sifted one teaspoonful baking powder. Spread the above into two layer It must be stiff enough to spread with a cake pans. knife, if not, add a little more flour. Place merangue on top of these and bake in slow oven from 25 to 30 minutes. For merangue, beat the 4 egg whites until they are real stiff, adding gradually one cupful of powdered sugar and a pinch of baking powder. Place on top of the merangue about 1/2 cupful chopped walnut meats. A cream custard can be used for filling, but I prefer using whipped cream. Mrs. John W. Ball.'. Potato Cream Cake One cupful butter, 2 cupfuls sugar, 2 cupfuls 112 cupful milk, 1 flour, 1 cupful mashed potatoes, cupful chopped walnut meats, 1 cupful seeded rai- sins, 1 cupful chocolate, 4 eggs, 113 teaspoonful cinna- mon, cloves, 2 teaspoonfuls baking powder. Bake in moderate oven. I use one half of this. Mrs. William Moerdyk. 39 Satisfied costumer~ are our best ad. That is why we carry only the best. GERALD E. VAN AVERY DRUGGIST Corner of North and Westnedge The Three-cornered Store with a Square Policy Bosker's Tea Rusk The Best by Test Made by THE KALAMAZOO TEA RUSK CO. HENRY C. SYTSMA, Prop. 924 North We.stnedge Ave. Telephone 866-J 40 CAKE Tomato Soup Cake 1 cup granulated sus:ar, J C UP "butter, 1 teaspoon each of cloves, nutmeg, cinnamon, and soda, $ teaspoon salt, 2 teaspoons baking powder, 2 cups flour, I cup raisins, £ cup walnut meats, 1 can tomato soup. Cream sugar and butter, add tomato soup, then raisins and nuts. Sift dry in(cid:173) gredients twice and add. Bake in moderate oven about i hour. Icing 1 pkg. Philadelphia Cream Cheese, l£ cups powdered sugar. Mix thoroughly and spread on cake. 9 by 12 tin. Mrs. V. Senkpiel. Helen Grofvert. Devils Pood - large recipe 2 cup8 sifted cake flour, 1 cup sugar 2 tsp. baking powder, i tsp soda $ cup butter or other shortening £ egg yolks well beaten 2 or 3 squares of melted chocolate lj oups milk, 1 tsp. vanilla 2 whites of eggs beaten stiff Frosting 4 tbsp. butter, 3 cups conf. sugar £ tsp. vanilla, £ tsp. salt, 3 sg. chocolate, melted, 4 tbsp. hot milk. Mrs. P. B. Appeldoorn. Date Cake cut dates One cupful this 1 cupful hot water and 1 level let stand until cool. Cream, 1 cupful spoonful butter, sifted 2 or 3 times, with 1 level powder. teaspoonful 1 egg, well beaten, 11/2 cupfuls add the dates. in small pieces, pour over soda, 1 table- flour, baking teaspoonful sugar, Last 1\1rs. H. Newcastle. Brown Cup Cakes cupful sugar, One-half V2 cupful molasses, 2 cupfuls namon, 1 teaspoonful vanilla, 1 tablespoonful soda. l/2 cupful butter, 2 eggs, flour, 1 teaspoonful cin- 1/2 cupful boiling water, :Mrs. F. Appeldoorn. Apple Sauce Cake One and a half cupfuls soda and let cool, 1 cupful apple sauce, while hot add Y2 then spices and 2 cupfuls of cream lard and sugar sugar, 1 cupful raisins, lard or butter, 1 teaspoonful cupful add sauce. flour. lVII's. David Kennedy. Apple Sauce Cake sugar, Two cupfuls 1 cupful of shortening, but- ter and lard, 2 cupfuls hot apple sauce, 3l/2 cupfuls flour, 3 ~/2 teaspoonfuls choco- late dissolved in hot water, 1/2 cupful chopped nuts, 1 cupful 1 teaspoonful cinnamon, 1J2 nutmeg, soda, 1 square grated salt, 1 teaspoonful chopped ~loves. raisins, grated, Mrs. James Lucasse. Soft Molasses Cake One egg, 1/2 cupful of shortening, 1h cupful sugar, 1 cup molasses, 1 teaspoonful cream these together; of cinnamon, of soda in a cupful of boiling water, 2 cupfuls of flour, pinch of salt. Bake slowly in loaf. 1 teaspoonful 1Vlrs. P. B. Appeldoorn. 41 Rachel Cal{e Two cupfuls brown sugar, 2 eggs, small, 1 cupful ]/2 teaspoonful ter, 1 teaspoonful meg and cloves, 1 teaspoonful yflour, pinch of baking powder. cinnamon, 1/2 cupful but- soda, each of nut- of soda, 2 cupfuls sour milk, 1 teaspoonful Mrs. J. Vande Berg. Spice Cake One and a half cupfuls brown sugar, 1Y2 cupfuls butter, cupful nuts, cinnamon, ginger, ]/2 cupful 1/2 teaspoonful 1;2 teaspoonful soda. 1/2 cupful 1/2 raisins, 2 eggs, 1 teaspoonful teaspoonful flour, 3,4, cupful allspice, sour cream, 1,4, lVIrs. Bert Cooper. Eggless Molasses Cookies One cupful sugar, 1 cupful molasses, ];2 cupful hot water, 2 teaspoonfuls cinnamon, Flour salt. 1 teaspoonful to roll. lard, spoonfuls spoonful 1 cupful soda, 2 tea- 1 tea- ginger, Mrs. Bert Cooper. Spice Layer Cake lf2 cupful Two cupfuls brown sugar, ter, lf2 cupful sour milk, 21/2 cupfuls ful each of soda, cloves, cinnamon eggs added last. Whites of two left out chopped raisins cake. for figs makes nice filling for fats or but- flour, 1 teaspoon- ,1 icing, this and nutmeg, or Mrs. C. C. Kline. Boiled Spice Cake Two cupfuls of sugar (white), 2 cupfuls of water, 2 cupfuls of raisins, 1 cupful of lard or butter, 2 tea- 2 teaspoonfuls spoonfuls cinna- in pan and boil, cool mon, 1 teaspoonful of soda, 3 cupfuls of flour. and add 2 teaspoonfuls 42 (if desired), Put cloves salt. Bake in slow uven. Mrs. David Kennedy. Ginger Cake soda, sugar, cupful One-third cloves, 1 teaspoonful 112 cupful mille 1,4 teaspoonful flour, 1 teaspoon baking powder, 1 egg, 1 tablespoonful 1Ja cupful molasses, shortening, 112 tea- 11;2 cupfuls 2 teaspoon spoonful ~1ix sugar, beaten egg and ginger, and add, melted shortening. and sift flour, baking together add milk and beat well. Bake in a moderate oven. Sour nlilk may be used in place of sweet milk if one quarter Stir soda into molasses of soda is stirred and spices teaspoonful cinnamon, into it. powder Mrs. L. Born. Chocolate Cake sugar, 2 level shortening, One level cup granulated 1112 cupfuls table- 1 egg yolk, 1 cupful hot wa- baking 1J2 cupful or cocoa dissolved in the hot water, 2 oven. vanilla. flour, 1 teaspoonful soda sifted in flour, in a moderate spoonfuls ter, powder, 1 teaspoonful of chocolate teaspoonfuls Use all measures sifted level. Bake Mrs. M. Gauw. Chocolate Angel Food egg whites (10), 11/2 cupfuls One cupful sifted 5 times; ~ cupful cocoa, 0/1. cupful with cocoa 5 times before measuring, salt, 1 teaspoonful nilla. eggs about half~ then sift stiff. Sift until in sugar, sugar is dissolved smooth appearance, cocoa. Bake in slow oven 50 to 60 minutes. in cream of tartar, add vanilla. sugar, flour siftpd ~ teaspoonful va- Beat beat beat until in bulk and has fold in flour and and increased then carefully cream tartar, 1 teaspoonful Mrs. Kremer. 43 Quality Service REENDERS DAIRY Pasturized Milk and Cream Phone 4578- W VAN BOCHOVE Home of Good Flowers SOUTH BURDICK ST. l 44 Yellow Angel Food One and a half cupful sugar beat then add li2 cupful boiling water, 4 eggs, 1 tablespoonful cold water, minutes ful of flour sifted twice, Y2 teaspoonful tar, whites of 4 eggs beaten stiff, ungreased slow oven, and unfloured leave in pan until sifted twice, 'yolks of this ten IV2 cup- cream of tar- fold in. Bake in in pan 50 to 60 minutes !vII's. A. J. De Koning. cooL Angel Food Cake One and a half cupfuls 1 cup Swansdown cake flour, sift 8 times. Beat whites of 12 eggs un- cream of tartar, til stiff. 1 teaspoon- ful vanilla, Slowly add to flour. 11oder- ate oven. 1 teaspoonful add eggs. sugar, Mrs. Herbert Read. Angel Food Cake tartar, Eleven whites of eggs, 1 cupful Swansdown flour, 1 teasponnful 1 pinch of salt, sift flour :Mix in order given, beat add sugar, in is sifted, add vanilla and Turn cream of 1 level teaspoonful vanilla, 1Y2 cupfuls sugar, 3 times, sift sugar 3 times. the whites stiff, gradually which your Cl.'cam of tartar salt. Dake in moderate upside down to cool. Do not grease your pan. oven nearly one hour. flour next Mrs. A. J. De Koning. Devils' Cake One cup white sugar, teaspoonful lard, 1 egg, 1 cupful level Mix sugar melt last the chocolate the flour. and butter sour milk, 114 cupfuls ~2 tablespoonful bitter or flour, 1 chocolate. then the egg, then then sour milk and together and add it, soda, 2 squares butter lVII'S. Joe Tel' Beck. 45 GARRET BUSHOUSE DEPENDABLE . FUEL Coal - Coke - Wood Portage at Bryant Street KALAMAZOO MICHIGAN DEPENDABLE RELIABLE SERVICE Office Phone 5011-W Home-Phone 1876-J Largest Little Coal Yard in Kalamazoo Phone 337 Headquarters for Groceries, Flour and Vegetables We always aim to please you. If we do tell your If not tell us. friends. D. KENNEDY 46 Angel Food Cake One culful egg whites, % teaspoonful of cream of I tartar, 1*4 cupfuls of fine granulated sugar, 1 cupful I of flour sifted four times, a little salt, % teaspoonful I vanilla extract. Mrs. John Sikkinga. Marshmellow Walnut Cake Cream together V3 cupful butter, 1 cupful sugar, 1 teaspoonful vanilla. Add stiffly beaten whites of 3 eggs, % cupful milk, 1% cupful sifted flour with 2 teaspoonfuls baking powder. Put together with 1 cupful sugar, i/2 cupful water. Boil till it spins a thread. Beat it into white of 1 egg till well mixed. Add 15 marshmallows steamed till soft. Beat until stiff enough to spread without running. Melt 1 square chocolate and spread thinly over top of cake. Decorate with walnut halves. Mrs. A. De Smit. Pineapple Sponge Cake Pudding One cupful brown sugar, 2 tablespoonfuls pine- I apple juice, butter size of walnut. Boil 5 minutes in iron spider then add 1 can diced pineapple. Boil I 5 minutes more then let cool while you make cake I oatter; 2 eggs beaten separately, 1 cupful sugar, % I cupful warm water, 1 teaspoonful vanilla, salt, 1 cup(cid:173) ful flour, iy2 teaspoonful baking powder. Pour bat- I ter over pineapple. Bake 25 minutes in moderate II oven. When cool, turn out cut as pie and serve with i . One cupful sugar and i/2 cupful water, boil until it spins a thread and poor on stiffly beaten whites of 4 eggs and beat as in icing. When cool add yolks well beaten and 1 cupful of flour, sifted 3 times with Mrs. P. B. Appeldoorn. whipped cream. Sponge Cake 47 Now We Can Deliver Anywhere 8-10 A. M. 2.4 P. M. P. VAN DER BROOK 1120 Oak St. Pho:le 4172-\V "GROCERIES & MEATS OF THE BETTER SORT" We Specialize in All Things Good to Eat The Kal. Sheet Metal Manufacturing Co. Specialize in all lines of SHEET METAL WORI{ in need of Cookie Pans, Dippers, When Covering, Table Tops, Flour Bin Lining, Shelf etc., etc., COME IN AND SEE US. 101 East Water St. Phone 151.J Next to the Armory . 48 J/2 teaspoonful baking powder, in tin as for angel food. cream of tartar and 1/2 teaspoonful little salt and lemon flavoring. Bake Mrs. H. Newcastle. White Cake sugar One and a half cupfuls creamed, 2 teaspoonfuls beaten whites of 4 eggs. baking 1 cupful milk, 2 cupfuls powder and 1 cupful butter flour sifted with add stiffly and last 1\1rs. H. Newcastle. Derby Sponge Cake Two eggs well beaten, 1 cupful of sugar, of salt, V2 teaspoonful minutes. ing powder. ful of boiling milk and heat one minute. moderate a pinch two of bak- two minutes more and add 1/2 cup- Bake in 1 cupful of flour and 1 teaspoonful of vanilla. Beat hard for oven. Beat Mrs. Kate Van Brook. Jelly Roll Beat together 3 eggs, 1 cupful sugar, salt. Add 5 tablespoonfuls 1 teaspoonful .and add filling. baking powder, cold water, flavoring. pinch of 1 cup flour, Beat, bake Mrs. C. H. Moerdyk. Orange Sponge Cake sugar, 2 cupfuls Two cupfuls ter, 5 eggs beaten orange, Vh teaspoonfuls loaf. separately, baking flour, 1/2 cupful wa- rind juice of Bake in and powder. Mrs. R. J. Boersma. Orange Cake sugar, 1/~cupful One cupful 2/3 cupful flour, 1 cupful ground raisins. sour milk, 1 teaspoonful shortening, 2 eggs, soda, 2 cupfuls Grind pulp and rind 4~) Crockery China Glassware Wash Boilers Clothes Lines Clothes Baskets Electric Lamps Pyrex Ware Shelf Hardware Fishing Tackle Lead and Oils Paints Ammunition Glass Window Shades Toys Holiday Goods "Bushouse" Hardware Bazaar "The Store That Always Satisfies" 1811 S. Burdick St. Kalamazoo, Michigan taste will tell, Your By that we know Here is the place for you to go, The Milk and Cream sold here is fine And you will want more of it all the time. DAIRYMAN'S MILK CO. Phone 87 50 of 1 large orange, sugar, pour mixture greased Angel Food tin .. save juice and mix with 1h cupful over cake while hot. Bake in Mrs. Bert Wilcox. Coconut Cake One cupful sugal', Va cupful butter, separately, each of lemon and vanilla, 2 tablespoonfuls water, 2 eggs, beat whites milk, 2 teaspoonfuls flour, sifted add sugar ingredients. 1 teaspoonful of boiling 1 cupful sweet cupfuls then cream again and add rest of Cream the butter 3 or 4 times. and water, powder, baking 2Y2 Mrs. C. C. Kline. White Cake to make cup half Put whites of 2 eggs in a good sized cup, add soft full, fill cup with sweet milk. sugar, in five min- butter Now take I1j2 cupfuls of flour and one cupful large bowl, put cupful of ingredients ites, in and beat teaspoonful to taste .. together powder, baking season sift Mrs. C. Den Adel. Sunshine Cake or Golden Cake I1j2 cupfuls of sugar, Yolks of 11 eggs, fuls of teaspoonful ~ cupful of ice cold water. flour, 1 teaspoonful Stir of soda. of cream of tartar, together. Last 11,4 cup- 1;2 thing add Mrs. Herbert Read. Sunshine Cake sugar, lemon extract, 1 tablespoonful 1 cupful eggs. Beat yolks with 2 tablespoonfuls taken from the cup of sugar, Five eggs, 1 cupful 1 teaspoonful juice, Separate sugar juice and lemon extract. remaining Beat fold in 1 cup flour. sugar. lemon flour. of then add lemon then add and together Beat whites stiff, the mixtures Mrs. R. B. Kuiper. 51 HOEKSTRA'S Everything for Everybody 713-15 Portage Street Phone 163 smiling It is all cooks' delight, When cooking and baking To keep her guests Cheerful and bright. To do the trick right With no embarrassing Use Ideal Dairy :Milk and Milk products And all will be right. plight, IDEAL DAIRY COMPANY 612 N. Burdick Street Phone 2164-W Kalamazoo, Michigan 52 Sunshine Cake llj2 cupfuls add one tablespoonful Five eggs, put yolks in mixing bowl, beat whites to sugar sifted 3 times, add to yolks, add slowly 1/2 cupful boiling water, salt, add to flour. Beat flour, sift 3 times, 14 teaspoonful separately, yolks, beat 10 minutes, I1j2 cupfuls 1 teaspoonful whites fold in last. cold water cream of of eggs, tartar, Mrs. C. H. Moerdyk. One and a half cupfuls Bridal Cake cream together, %. cupful milk, flour, 2~/2 heaping teaspoonful dients. moderate tartar. Then fold in whites oven. Layer or loaf. teaspoonfuls cream of sift sugar, V2 cupful butter, 21h cupfuls powder, %. ingre .. in Add to other of 4 eggs .. Bake baking 1\11's.Wm. H. Van Peenen. Quisset Cake Cream 112 cupful butter with 1112 cupfuls sugar. yolks of 3 eggs and add slowly V2 Add the beaten flour with 1 teaspoon- cupful milk. ful baking alternating- with the beaten whites of 3 eggs. Dissolve 6 table- spoonfuls milk (scalded) 3 and add to mixture. Add to mixture, Sift 1~ cupfuls tablespoonfuls chocolate powder. in Lemon Cream Cake One and a half cupfuls Juice of half a lemon, water, 2 cupfuls powder, whites of 4 eggs. flour, 3V2 level sugar, V2 cupful butter, rind of 1 lemon, 1 cupful of baking teaspoonfuls Bake 30 minutes. :M1's. Henry Moerdy k. Doughnuts Two eggs, 1 large cup of sugar, 3 tablespoonfuls cupful sour milk, 1 tea- baking powder, a little melted lard (beat), spoonful 1 large soda, 1 teaspoonful 53 salt, 1 teaspoonful vanilla and flour enough to roll out, not too soft. Mrs. P. B. Appeldoorn. Doughnuts One cup of sugar, 1 or 2 eggs, 1 cupful of sour milk, 1 teaspoonful soda, 1 teaspoonful baking pow(cid:173) der, 2 teaspoonf uls melted lard, nutmeg, flour enough to make a rather stiff dough. Potato Fried Cake One and a half cupfuls sugar, 2 eggs, salt and nutmeg, 1 cupful sweet milk, 1 cupful mashed po(cid:173) tatoes, butter in mashed potatoes size of hickory nut, 5 cupfuls flour, 2 teaspoonfuls baking powder. Fry in deep fat. Mrs. C. H. Moerdyk. Cocoa Doughnuts One cupful sugar, V6 cupful cocoa, 3 tablespoon- fuls melted lard, 1 teaspoonful vanilla, 1 teaspoonful cinnamon, 2 eggs, 1 cupful sour milk, 1 teaspoonful soda dissolved in a little hot water, 14 teaspoonful salt. Beat well sugar, cocoa, last eggs, vanilla, cin(cid:173) namon, salt, add sour milk and soda. Add flour to roll. Mrs. F. Appeldoorn. Sweet Milk Waffles Two eggs beaten separately, 2 cupfuls flour, 2 teaspoonfuls baking powder, V/2 cupfuls sweet milk, 2 tablespoonfuls melted butter." Beat up the yolks of eggs. Add butter and milk, then put in the flour and baking powder. Add salt. Last fold in the beaten whites. Bake on hot waffle iron. This recipe serves about four persons. Mrs. N. B. Den Adel, Mrs. Henry Moerdyk. 54 FILLING AND FROSTING White Frostiitg One cupful of XXXX sugar, moistened with hot water, piece of butter and vanilla, beat well before x spreading. Mrs. J. Vande Berg. Maple Frosting One cup of brown sugar, 1 teaspoonful of flour, little cream, small piece of' butter. Mix flour and sugar first and beat altogether. Mrs. J. Bezemer, Mrs. W. H. Johnson. Maple Frosting One cup brown sugar, V2 cup white sugar, 5 tablespoonfuls water, boil until it threads, then pour over the beaten whites of two eggs. Add vanilla. . Mrs. Ifeckema. Butter Frosting One cup sugar, butter size of walnut, 3/8 cup milk, boil 15 minutes, beat and add 1 teaspoonful vanilla. Mrs. Bert Cooper. Chocolate Frosting One cupful pulverized sugar, 2 tablespoonfuls of cooca, 2 ,tablespoonfuls strong coffee. Beat until creamy. It never gets 'hard. Mrs. J. Sells. White Boiled Frosting Seven Minute or Marshmallow Frosting White of 1 egg, % cupful granulated sugar, S tablespoonfuls cold water. Mix all ingredients and set in a pan of boiling water. Beat the mixture for 55 For a well cooked meal and splendid service eat at THE COLUMBIA HOTEL P. J. WEEN INK'S SONS North Side Department Store 923 North Westnedge Ave. Phone 866-W 7 minutes, Remove from'stove keeping the water and beat in lower pan boiling. in 4 or 5 marshmallows. Mrs. C. C. Kline, Mrs. B. Cooper. Caramel Frosting One cupful brown sugar, 3 tablespoonfuls cream, size of small walnut, bring to a boil, remove butter from fire, beat and spread. Minnie Appledo~'n. One cupful cocoa, 1 heaping cupful added when cold. boiling water, Chocolate Filling sugar, granulated tablespoonful cornstarch, 1 tablespoonful 1 small Nuts small piece of butter. Mrs. J. Klosterman. Fig Jelly for Cake One pound of figs, 1 pound of raisins, juice of 2 lemons, 2 cupfuls of sugar. Pour boiling water over figs to soften and chop all fine, add lemon juice and sugar and cook until is thick. it Mrs. William Sims. Raspberry Cake Filling One cupful of granulated sugar, fresh, and white of one egg. Beat all to- Put between layers 1 cupful till smooth and creamy. ripe raspberries, gether and on top. Mrs. J. M. Lucasse. Peanut Butter Boiled Icing One-quarter 1 cupful sugar, cupful peanut butter, 1J2 cupful water, butter, 1 egg white. Combine sugar and water is formed when the spoon is lifted from the cooking mixture. Pour this syrup in a stream on the egg white, which and boil gently until a thread 57 E. J. STEVENS DAIRY PASTEURIZEb MILK AND CREAM Our Wagon Passes Your Door Daily Cor•.Elm and North Sts. Kalamazoo, Mich. Telephone 4136.W KLINE'S MARKET -Fresh and Smoked Meats 624 North Westnedge Ave. Phone 4229. W 68 should be ebaten stiff, an dthen add the peanut but- ter. Place over hot water and cook for a few mo- ments until the icing is a little dry around the edge when it is ready to be beaten until thickened and used on any plain cake. A Friend. Fig or Date Filling for Frosting One and a half cupfuls chopped figs or dates, 1 cupful chopped nut meats, ~ cupful sugar, small teaspoonful butter. Boil the figs or dates and sugar in a little water, when done, stir in the butter, when cold add the nut meats, white of 1 egg, powdered sugar, and flavor with orange;. spread between the cake. Add more powdered sugar for frosting. Mrs. J. Kline. Hickory Nut Filling One cupful milk, 1 tablespoonful flour, 2 table- spoonfuls sugar, yolks of 4 eggs. Heat the milk and sugar in a double boiler, add flour mixed with a little cold milk, than the well beaten yolks. After taking from the stove stir in 1 cupful of hickory nut meats, fine, and one teaspoonful vanilla. Mrs. John Molhoek. Filling for Layer Cake Five pounds ripe pears, 5 pounds granulated su- gar, 1 pound figs. Grind and cook up good and put in cans or jelly glasses. Fix tops same as you fix jelly. Mrs. Abe Verhage. 59 YOU are missing something if you are not using our WOLVERINE CLUB bulk coffee-those who do, they have never been able to find any better; say, try it and find out-never fresh and sweet. stale but always RIEPMA BROTHERS Groceries, Fruits and Vegetables QUALITY-SERVICE-PRICE 221-Phones-222 HERMANSCHALLHORN RIVERSIDE GREEN HOUSE Plants and Cut Flowers Floral Work Phone 884 69 COOKIES Maccaroons Two whites of eggs, beaten stiff, 1 cupful of su- ;:ar added in slowly, 2 cupfuls corn flakes, 1 teaspoon- ful vanilla, 1 cupful cocoanut. Bake in slow oven until brown. Mrs. H. Boers. Maccaroons Whites of 2 eggs, beaten stiff, sugar added slowly, 2 cupfuls corn flakes, 1 teaspoonful vanilla. Drop in a shallow pan and bake in a slow oven. 1 cupful Mrs. John Lucasse. Chooclate Maccaroons One pound XXXX sugar, 1/2 pound Baker's bitter flour, chocolate, white of six eggs, 6 tablespoonfuls To mix: Mix sugar, grated 1 teaspoonful chocolate and flour, and cut in the whites of the eggs beaten stiff and vanilla. Drop from teaspoon onto pan and bake in a moderate oven for about 15 min- utes. vanilla. Mrs. Chas. Newcastle. Cocoanui. Maccaroons corn starch, Two whites of eggs, % cupful shredded cocoanut, vanilla, 1 tablespoonful sugar, beat whites of eggs until 1 cupful granulated stiff and dry, beat in double boiler over hot water, when lukewarm add cocoanut, corn starch and vanilla, mix well and drop from a tea- spoon onto sheets of oiled paper. Bake in slow oven until tops are lightly browned. 1 teaspoonful in the sugar. Put lVII'S. C.. F. Weidner. 61 It Is More Important to Consider QUALITY Than Quantity WHERE SUPERIOR MEATS REIGN SUPREME GERNANT'S MARKET H. L. Gernant 623 S. Burdick St. Phone 1263 KALAMAZOO, MICH. Agent for the Rudy Furnace Standard Sheet Metal Works Anton Meulenbe^g, Proprietor EAVE TROUGHING, ROOFING SHEET METAL and FURNACE WORK Telephone 4123-W 223 Portage Street C2 COOKIES Chocolate Cookies 1 cup brown sugar, i cup butter. 1 egg, chocolate, Ii cups flour, 2 sq. melted 1 level tsp. soda, 1 cup nutmeats, i oup Cream sugar and milk, I tap. vanilla. add egg, flour. butter, soda and milk. and nutmeats chocolate last. Cookies Date Mapeline 2 cups brown sugar, 1 cup shortening, butter and lard, 2 eggs well beaten, Ii tap. flavoring, 1 tsp. baking powder, 1 level tap. soda, 3 cups sifted flour. Filling 1 lb. dates. one cup of water until pulpy, and spread between cookies. Cook pitted dates with Peanut Butter Cookies 2 eggs, 1 cup white sugar, 1 cup brown sugar, 1 cup lard, 1 cup peanut butter 1 tap. salt, 1 tsp. vanilla, 2 and two thirds cups flour, 1 tsp. soda. Drop a piece of batter on the tins, pat them down with a fork dipped in flour. Mrs. Servass Helen Grofvert Butter Scotch Cookies 2 cups brown sugar 1 oup lard 4 cups flour 2 eggs Pinch of salt i cup sour milk 2 tsp, soda 1 tsp. vanilla Roll medium thick. Mrs. V. Senkpiel. Chilli Cookies 1 cup ground raisins 1 cup gran, sugar 1 cup butter 1 cup brown sugar 3 eggs. 1 tsp. soda 3 tbsp. hot water 3J cup flour 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. vanilla Mrs. V. Senkpiel. Sponge Drops One pound brown sugar, 4 eggs, 3 cupfuls flour, 1 teaspoonful dry soda, 1 teaspoonful cinnamon, a little nutmeg. Stir 15 minutes. Drop from teaspoon onto pan. Bake. Mrs. Dornink. Hermits One-third cupful of butter, 2^ cupful sugar, 1 egg, 2 tablespoonfuls milk, 2 cupfuls flour, 2 teaspoonfuls baking powder, Ys cupful raisins, seeded and cut in small pieces, i/2 teaspoonful cinnamon, 14 teaspoon(cid:173) ful cloves, V£ teaspoonful nutmeg. Mrs. H. C. Moerdyk. Cookies Two cupfuls sugar, 1 cupful lard, 1 egg, 1 tea(cid:173) spoonful soda, salt, lemon extract, 1 cupful milk, chopped raisins". • sour Mrs. P. Vander Brook. Sugar Cookies Two cupfuls sugar, 2 eggs, 1 cupful shortening, pinch of salt, scant Vk cupful sweet milk, 1 scant tea(cid:173) spoonful soda, enough flour to roll out thin. Mix ingredients in order given. Roll out thin and bake until brown. Mrs. H. Boers. Sugar Cookies One cupful brown sugar, 1 cupful white sugar, 1 cupful shortening, 3 tablespoonfuls boiling water, sggs, 1 teaspoonful soda, 1 teaspoonful baking wder, flavor—flour. Mrs. William Moerdyk. White Drop Coookies » One cupful sugar, 1/2 cupful butter or substitute, V2 cupful sour milk, 1 teaspoonful soda, 1 egg, 2i/2 63 THE MOERDYK HARDWARE "THE FAMILY STORE" Is the place to get the things you need to cook with. We have a complete line of PYREX, VIKO ALUMINUM, GRANITE and TIN WARE. Make us a call. We will aprpeciate your visit. Phone 3227- W 709 N. Westnedge Ave. WE DELIVER 64 teaspoonfuls baking powder, 1 cupful raISInS, 21,4 cupfuls flour. Drop on greased tin. Cocoanut may be substituted for raisins. Mrs. Bert Cooper. Cookies One cupful sugar, 1 egg, tablespoonfuls teaspoonful hot water, over night, slice thin and bake. 2 sweet milk, ~ teaspoonful soda in 1 flour to make loaf. Stand 1,4 cupful butter, Mrs. R. J. Boersma .. Ice Box Cookies One cupful white sugar; 1 cupful brown sugar, 1 cupful shortening, cream together, 3 eggs well beaten, 1f2 teaspoonful cinnamon, 1h teaspoonful nut- meg, 1 teaspoonful vanilla, 2 level tp.agpoonfuls soda, 4 cupfuls flour. :Makeinto roll and put in cold place over night. Slice thin and bake in quick oven. Makes about 5 dozen. Mrs. N. B. Den Adel. Butterscotch Cookies Two eupfuls brown sugar, 1f2 cupful melted but- ter, 2 beaten eggs, 2 cupfuls chopped raisins, 3 cup- fuls flour sifted with ~ teaspoonful cream of tartar and 1f2 teaspoonful of soda. Mrs. Henry Moerdyk. Oatmeal Drop Cakes Two cupfuls of brown sugar, 1 egg, 1/2 cupful of lard in 1h cupful of boiling water, 1 teaspoonful of vanilla, 1 teaspoonful cinnamon, 1 teaspoonful salt, 3 cupfuls of oatmeal, 2 cupfuls of flour, raisins and nuts, 1/2 teaspoonful soda. Mrs. Johnson. Molasses Cookies Two and a half cupfuls sugar, 1 cupful molas!es, 65 Decide Now the question of Home Sanitation by having us install a MODERN BATH ROOM and you will have done much toward insuring home health and comfort. - Get Our Estimate. Repair Work a Specialty MODEL PLUMBING CO. 418 W. MAIN STREET to Call on Don't Forget J. P. BOERMAN When in Need of Pans, Kettles and Stoves to Cook these Recipes in 1301 South Westnedge Avenue "NEW STORE" 66 11/2cupfuls sour milk, 11/2cupfuls shortening, 1 tea- spoonful salt, 2 eggs, 2 teaspoonfuls soda, 2 cupfuls raisins, 1/2 teaspoonful ginger, cinnamon. the cookies with sugar. teaspoonfuls Sprinkle large Jennie Moerdyk. Raisin Filled Cookies sugar, One cupful shortening, and lard, 1 egg, 1f2cupful sweet milk, 2~ flour, 2 teaspoonfuls soda, 1 teaspoonful filling, place another Filling-l1f2 gar, 1/2cupful water, 1teaspoonful thick. 0/4 cupful butter cupfuls cream of tartar, 1 teaspoonful vanilla. Roll thin, spread with cookie gently on top and bake. cupfuls chopped raisins, 1f2cupful ~u- flour. Cook until Mrs. A. J. De Koning. Brownies One and a half cupfuls butter, 1 cupful sugar, 1 cupful chopped walnut meats, 2 eggs, 1f2cupful flour, 2 squares of chocolate melted or cocoa. Beat butter add eggs whole, beat hard, add and sugar Pour into cake tins spread flour, chocolate and nuts. very thin, cut Mrs. A. J. De Koning. after baking. into squares together, Yum Yums flour, 2 teaspoonfuls One egg, 1 level cupful sugar, 1/2 cupful milk, 1 baking powder, 1 level cupful food level cupful dates and nut meats put in order given, sifting dry chopper. Mix ingredients ingredients Pour in greased shallow pan, bake in a moderate oven 30 minutes. While hot cut in desired shapes, roll in. powdered sugar . together. through Mrs. William Moerdyk. . Refrigerator Cookies One cupful white sugar, 1 cupful brown sugar, 1;2 cupful melted lard, 2 eggs, 1 cupful melted butter, 67 4165-J Res. Phone Store 5338-W L. J. FIELD ELECTRICAL CONTRACTING FIXTURES AND SUPPLIES Kalamazoo, Mich. 1311 S. Westnedge Ave. A. GROFVERT FLORIST Cut Flowers, Ferns and Blooming Plants Funeral Designs and Sprays Greenhouses: 1416 South Burdick St. Phone 216-J Kalamazoo, Mich. 68 1 teaspoonful soda in 4 teaspoonfuls cupful of nut meats, 4 cupfuls of flour. in loaf, put bake. in a cool place. hot water, 1 :Mix at night Slice in thin slices and Mrs. Ed. Hinga. One and a half cupfuls Cocoanut Cookies rich sour milk, Vt sugar, 2 eggs, 1 cupful nut- teaspoonful flour, 11/2 baking powder, 1 cupful cocoanut. Drop soda, 3 cupfuls teaspoonful bu tter, 1 cupful meg, 1 scant teaspoonfuls with spoon. Mrs. B. Cooper. Nut Cookies One cupful brown sugar, 1 cupful white add 3 cupfuls 1 teaspoonful 2 eggs beaten, powder, and cinnamon, sugar, 1J2 pound butter, flour, soda, 1 teaspoonful 1 teaspoonful add salt and vanilla, 1 cupful nut meats. Mix well and place on floured board in two rolls. Then cut off in thin slices and bake. Set away in cold place over night. in two pieces. baking nutmeg and cut Pat Mrs. Nut Bars James Lucasse. Sift 1 cupful of pulverized sugar, baking powder, 1 cupful 1 teaspoonful ful nut meats, two eggs beaten very stiff, with whipped cream. then Bake in large pan. nuts chopped 1/2 cupful dates. Whites flour, 1/2 cupful milk, 1 cup- of Serve together egg whites. together. fold all Put dry ingredients and dates, milk and lastly Mrs. C. Ver Cies. Date Bars Three eggs beaten light, 1 pound dates, 1 cupful 1112 cupful flour sifted powder, 2 teaspoonfuls sugar, baking 1 cupful nut meats, with 2 teaspoonfuls vanilla, pinch of salt. Bake in a quick oven in a 69 large tin and while wann eut in bars and roll in powdered sugar. Mrs. John F. Vanderveen. 70 BREAD Johnny Cake Soak 1 cupful corn meal in 1 cupful sour milk one hour or longer, 1 egg, 1A cupful shortening, ~ cupful sugar, 1 teaspoonful soda, 1 cupful white flour, salt. Committee. Buns One cupful yeast, 1 cupful cold water, % cupful sugar, 2 tablespoonfuls lard. about 1 tablespoonful salt. Mix into a loaf at noon. Last thing it night make into buns. Bake in the morning. Mrs. A. E. Hinga. Fruit Muffins-Makes 8 Two cupfuls flour, 3 level teaspoonfuls baking powder, 1M, cupful sugar, 1 small teaspoonful salt, sift 3 times; 1 egg, 1,4 cupful melted shortening, % cupful water, 1 cupful raisins. Stir together and bake slowly. Mrs. John Van de Laare. Sweet Biscuits Four cupfuls soft bread sponge, 1f2 cupful butter, 1 egg, ¥2 teaspoonful nutmeg, 1 cupful sweet milk, ¥2 cupful sugar. Make a stiff batter and .let rise, then form in biscuits. Let rise again and bake. Mrs. P. Appeldoorn. Excellent Graham Gems One-quarter cupful sugar, 1 tablespoonful but- ter, 1 egg, well mixed, 1 cupful sour milk, 1 round teaspoonful soda in the milk, 2 cupfuls Graham flour. Bake 25 minutes. Salt good. Mrs. Wykkel. 71 Try a loaf of our Creamo and Betsy Ross Breads We don't know how to make them any better. Kalamazoo Bread Co. 72 BREAD AND ROLLS Ice Box Rolls 1 oup mashed potatoes i cup sugar f cup lard 1 tap. salt 1 oup scalded milk yeast When cool add 1 oake oompressed in i oup luke warm water then dissolved add two well beaten eggs, flour enough to make dough as for bread, keep in ioe box till wanted, then knead, put three pieces in gem tin or pinch off what you want to bake when real light, .takes about two hrs., put the remainder out where it is cool or in ice box. Anna Ebellnk. Ba.nana Bread 1i cup sugar i oup butter 3 bananas 2 eggs 4 tbsp. sour milk (thick) t tsp. Boda 2 oups flour 1 tap_ baking powder Salt i cup nut meats, cream sugar and butter, oream, egg beaten, add bananas, sour milk, soda, flour & salt & nut meats, bake 1 br. in 325 degrees, makes two small loaves.Mrs. C. C. Boers. Poor Mans Gingerbread 1 cup molasses i cup sugar 1 egg 2/3 cup buttermilk 1 tbsp. lard or butter 1 tbsp. ginger 1 tbsp_ cinnamon 1 tsp. soda 2 cups flour Mrs. Born. Snowflake Biscuits Scald 1 cup milk over hot water, add 2 tbsp. Bugar, i tbep. salt. 2 tbsp. shortening, when luke warm, add yeast cake which has been dissolved in water add Ii cups flour, be~t thoroughly and let rise. add 1 to 2 cups flour roll i inch thick or enough or make into rolls. Let rfse. bake 20 min. in 400 deg. oven.Mrs. C. C. Boers. to knead, Date Bread 2 cup of dates If cup of boiling water pour over dates leave to 0001 Ii oup sugar i tap. salt 1 egg 1 tbap. lard. 1 tap.' vanilla ,3 cups flour 2 level tap. soda. add to ~lour. mix all together. add nuts to taste. VerMuelen & Mrs. Slms. Mrs. F Dinner Rolls Four cupfuls of flour, 6 teaspoonfuls baking pow(cid:173) der, 1 teaspoonful salt, 1 tablespoonful shortening, IV2 cupfuls milk. Mix to a smooth dough, knead. Form in rolls 41/2 inches long and 2 inches wide. Place on greased pan and let stand about 20 minutes before putting in oven. Bake 10 minutes than brush with butter and than bake 5 more minutes and brush with butter again. Serve hot. Mrs. Henry Moerdyk. Pop Overs One cupful flour, 1 cupful milk, 1 teaspoonful salt, 1 egg. Mix the salt with flour, add milk slowly to form a smooth paste, then add the rest of milk and beaten egg. Beat well. Bake in hot greased gem pans 30 minutes till brown and well popped over. When done the pop overs should be crisp, hollow shells Mrs. S. Wykkel. Fruit Rolls Make baking powder biscuit dough. Roll out to about 1/2 inch thickness, cut in pieces about 4x7 inches, spread with butter, sprinkle with sugar and cover with raisins or currants, then roll up and bake. Nellie Duncan. Just a Dozen Muffins One egg, 1 tablespoonful sugar, 1 tablespoonful melted butter, 1 cupful sweet milk, 2 cupfuls flour and 2 teaspoonfuls of baking powder. A little salt. Mrs. John W. Ball. Steamed Brown Bread One cup sour milk, 1/2 cupful molasses, 1 tea(cid:173) spoonful soda, 1 teaspoonful salt, 1 cupful white flour, 2 cupfuls Graham flour, 1 cupful raisins. Steam 78 SAMUEL JOHNSON Interior and Exterior Decorating QUALITY WORK AND SERVICE IS MY SPECIALTY 616 McCourtie St. Phone 5593 Hair Dying Hair Cutting Marcelling Facials THE CENTRAL BEAUTY SHOP Opposite Central High School 507 West Vine St. Phone 1636-XJ Expert Operators Open 3 evenings a week 74 11,4 hours and bake 20 minutes. Mrs. B. Cooper. Graham Bread Four cupfuls white flour, 4 cupfuls Graham flour, 1 teaspoonful salt, 1/2 cupful sugar, 1 tablespoonful lard, 1h cupful molasses, 1 pint warm water, 1 Fleshman's yeast cake. Mix all ingredients. Fonn in hard loaf, let rise once, form in small loaves and let rise again. Bake 45 minutes. Mrs. H. Boers. Bran Bread Two cupfuls buttermilk, 112 cupful sugar, 2 cup- fuls Graham flour, 1 cupful bran, 1 cupful nut meats, 1 cupful chopped raisins, 1 teaspoonful soda, 1 tea- spoonful salt. Committee. Bran Bread Two cupfuls bran, 2 cupfuls Graham flour, 2 cup- fuls white flour, 1 egg, beaten, 112 cupful boiling wa- l/2 cupful sugar, 1 cupful ter, 1 tablespoonful salt, molasses, 2 cupfuls sour milk, 2 teaspoonfuls soda, 1112 cupfuls raisins, cut and floured. Bake in two tins in moderate oven, almost an hour. Mrs. Bert Cooper. Nut Bread One-half cupful sugar, 2 teaspoonfuls butter, 1 cupful milk, 2 cupfuls flour, 2 teaspoonfuls baking powder, 1 cupful nut meats and a few raisins, 2 eggs, little salt. Bake about %. hour. Mrs. P. J. Weenink. Nut Bread Three cupfuls Graham flour, 1;2 cupful white flour, Va cupful g}'anulated sugar, % cupful chopped nut meats, 1 teaspoonful salt, 1 teaspoonful soda. 76 When the above ingredients have been thoroughly mixed, add one pint of sour milk and bake 45 min- utes in a moderate oven. Mrs. John L. Hollander. Nut Bread rather Two and a half cupfuls of white of baking powder, V2 cup of sugar, salt, % cupful nuts together flour, 21/2 level 1/2 (pecans or walnuts 1 Gupful the flour, baking and salt and add the nut meats. Add the liquid into Bake in a bread pan one hour teaspoonfuls teaspoonful chopped milk. powder, the milk to the beaten the dry ingredients. in a rather fine) 1 egg, beaten 3 or 4 times, egg and stir slow oven. sugar light, Sift Mrs. John W. Ball, Mrs. James Wall. Brait Biscuit Une cupful ful flour, 2 cupfuls bran, 1 teaspoonful sour milk, V2 cupful molasses, soda. A Friend. 1 cup- Salt. One-half cupful ter, 1 egg, 2 cupfuls teaspoonfuls baking Makes two loaves. Nut Bread sugar, 1 tablespoon melted but- .1 flour, sweet milk, 4 cupfuls powder, .1 cupful nut meats. A Friend. Parker House Rolls cupfuls milk, Let add 3 tablespoonfuls Scald three sugar, some salt and a liberal amount of butter, per- haps 3Jt cupful. this cool. When cool add 4 cup- fuls of flour, 1 cake of compressed yeast, dissolved in a little water, let rise. When light add four more cupfuls of flour. When raised again make into rolls, and with blade of silver knife cut spread with butter to fold over. Bake Let raise again until very light. 76 15 minutes in medium hot oven. Mrs. A. J. De Koning. Coffee Cake Two cupfuls flour, 1/2 cupful sugar, 4 level tea- spoonfuls baking powder and 1/2 teaspoonful satt. and then add 314cupful milk or wa- Sift all together ter, 2 tablespoonfuls melted butter, 1 tablespoonful nut meats. Dressing for top: 1 cupful brown sugar, 14. cupful nut meats and butter size of an egg. Mix thoroughly, spread on top and bake in loaf. Mrs. C. C. Kline. German Coffee Cake sugar, raisins; 1,4 teaspoonful Beat 1 egg, add 2 tablespoonfuls melted butter, salt, % cup- 3 tablespoonfuls ful scald 1 cupful milk and pour over all, then add %. compressed yeast cake dissolved in luke- add flour to make soft dough, beat warm water, very hard, let rise over night and knead for a few minutes, add little flour if necessary, let rise again in greased pan for baking. Brush top with melted butter and sprinkle with sugar and cinnamon before putting in oven, bake half an hour in moderate oven. Date Muffins Cream 1/3 cupful butter and ~ cupful sugar, add tea- 1/~ seeded and chopped. Bake in muffin 1 egg, ~4. cupful milk, 2 cupfuls spoonfuls baking powder, pound dates, tins. flour, 3 level salt, 1/2 teaspoonful A Friend. Baking Powder Biscuits Two cupfuls flour, 2 teaspoonfuls baking powder, pinch of salt, mix up 2 tablespoonfuls very soft with milk and bake in a quick oven. Mrs. John Sikkenga. shortening, 77 D. H. TOLHUIZEN H. J. MERSEN TOLHUIZEN and MERSEN Phone 3057 206 NORTH BURDICK STREET HARDWARE AND llOUSE FURNISHING GOODS Cook's Tools a Specialty COME AND SEE US 78 PIES Mince Meat it l/2 citron, Two and a half pounds lean meat, 1 pound suet; cool in water is cooked in; add 8 cupfuls of ap- ples, 2 pounds chopped raisins, 1 pound currants, 1 shredded fine, 11/2 cupfuls pound dates, molasses, 1 quart sweet cider, 3 cupfuls brown su- gar, 1V2 cupfuls white sugar, 2l/2 tablespoonfuls salt, 1 tablespoonful cinnamon, 11/2 teaspoonfuls mace, 2 teaspoonfuls cloves, 1/2 tea- spoonful pepper, 1 nutmeg. this mixture 11/2 hours. Add juice of 2 lemons, 1112 cupfuls pre- served strawberries. allspice, 1 tablespoonful Simmer Mrs. Sims. 1, 2, 3, 4 Pie Crust flour, 2 tablespoonfuls One cupful full, 3 tablespoonfuls water. lard rounding Salt. Mrs. C. Den AdeI. Raisin Pie One cupful ter, 1 tablespoonful a little cinnamon and butter. Bake with a double crust. raisins, 1 cupful sugar, 1 cupful wa- flour, 1 tablespoonful vinegar, it thickens. Boil until Mrs. 1. Hoebeck. Chocolate Pie One pint milk and square of chocolate, heated, add % cupful sugar, yolks of 2 eggs, 1 teaspoonful vanilla thickened with 1 large tablespoonful corn starch. Have the crust baked and fill with the above filling. Mrs. C. C. Kline. 79 Buttermilk Pie One cupful sugar, 2 cupfuls buttermilk, flour, 2 tablespoonfuls 2 eggs, 1 butter, 2 tablespoonfuls lemon. Mrs. Hoedemaker. Cocoanut Pie One half cupful sugar, yolks of 2 eggs. Beat gether. Add 1 pint milk, 1 tablespoonful and boil until teaspoonful vanilla. Bake crust, put the top the stiffly beaten whites tablespoonfuls to- corn starch thick. Add 1 cupful cocoanut and 1f2 in filling and on add 2 Place in oven to brown. to which sugar. Mrs. B. Cooper. Pumpkin Pie One coffee cupful of pumpkin, well browned, a pinch of salt, 1 cupful sugar, 1 teaspoonful ground ginger, 2 eggs, beaten, 1 tablespoonful melted butter, 2%. cupfuls milk, pour this mixture in pie plate with good crust and bake. Mrs. Henry Moerdyk. Date Pie One cupful walnut meats, 1 cupful dates, 1 cupful rich milk, 3J1t cupful sugar, 3 eggs (use whitesfortop) 1ft teaspoonful bake as you would for custard. Pour mixture into pastry and salt. Mrs. M. Schrier. Mock Cherry Pie seeded raisins, cut tablespoonful chopped fine, 1 One-half cupful cupful cranberries, in halves, seeds washed out. Mix scant sugar, pour over V2 cupful boiling water allowing to cook a minute on the stove. Use two crusts. flour with 1 cupful in the fruit. Stir Mrs. C. Van Haaften. 80 Butterscotch Pie Scald 1 cupful milk, cream 1 cupful brown sugar, 2 tablespoonfuls flour, 1 tablespocnful butter, 2 egg yolks. Mix with scalded milk and let come to a boil. Stir in 1 teaspoonful vanilla. Cover top with beaten whites sweeted. Mrs. R. B. Kuipers. Lemon Pie Filling Three-quarters cupful sugar, V& cupful flour, a pinch of salt, sift together 3 times. Put juice of 1 lemon and 1*4 cupfuls cold water on stove. When it boils stir in the above mixture till smooth. Return to fire and boil slowly till thick. Remove and add the beaten yolks of two eggs. Let cool and put in baked crust. Use the two whites for top. Mrs. De Smit. Bl COMPLIMENTS of HOOVER-BOND FURNITURE COMPANY Located" at Main and Portage 8ts. WHERE -.QUALITY IS ALWAYS BEST From LABADIE ART STORE "THINGS ARTISTIC" 146 South Burdick Street KALA~IAZOO MICHIGAN COMPLIMENTS PrelDier Printing Co., Ltd. 121 E. Main St. Phone 5365-W 82 DESERTS Apple Dumplings Two cupfuls unsifted flour, butter size of egg, pinch of salt, 2 teaspoonfuls baking powder. Mix with water, cut in squares and fill with apples. Sauce: One pint water, 1 cupful sugar, bit of but(cid:173) ter, dash of cinnamon, salt. Put in a deep pan cover for 20 minutes, uncover and bake brown. Committee. Cocoanut Tarts One and one-half cupfuls flour, 1 cupful shorten(cid:173) ing, half butter and half lard; Vfc cupful water; mix and allow to stand over night. Roll thin, cut in 3 inch squares, spread with following filling, folding corners over; and bake. Filling: One cupful sugar, 2 eggs, 1 cupful cocanut, beaten until light; no cook(cid:173) ing. Mrs. J. Peursem. Apple Pudding Fill a buttered baking dish half full of sliced apples and pour over them a batter made of: One tablespoonful butter, i/2 cupful sugar, i/2 cupful wa(cid:173) ter, 1 cupful flour, teaspoonful baking powder. Bake in moderate oven till brown. Serve with sugar and cream. Committee. Pineapple Fluff One cupful pineapple chopped fine, % cupful chop(cid:173) ped walnut meats, V& pound marshmallows; cut marshmallows into quarters, with scissors. Mix the above with whipped cream-and serve in glasses. Anna Ebelink. 83 Carrot Pudding cupfuls carrots; shredded suet; 1 cupful raisins, potatoes; flour; 1 cupful 1 cupful grated One and one-half 1 cupful grated spoonfuls chopped lemon or orange preserves; spoonful pudding: ful flour well mixed. water. of an egg, 2 tablespoonfuls lemon or nutmeg. sugar, 1 cupful 2 table- 1 tea- Sauce for carrot sugar and 1 large tablespoon- Pour on this 2 cupfuls boiling smooth, size Flavor with soda. One cupful Steam 3 hours. then add butter Let boil until of vinegar. Committee. Sailors' Duff One egg, 2 tablespoonfuls ]/2 cupful molasses, 11/2 cupful Sauce: 1 cupful sugar, 1 tablespoonful melted butter; l}2 cupful hot water; 1 teaspoonful 1 hour. 1 tablespoonful of an egg, a little nutmeg. sugar, 2 tablespoonfuls flour, soda. Steam %. to flour, size 1 cupful water, butter vinegar, lVII's.A. J. De Koning. Two-thii'ds Pour off water water, 1 teaspoonful sugar, 1 teaspoonful until clear. Caramel Tapioca Pudding soaked tapioca cupful night. in the morning and add 1112 cupfuls salt, 2 cupfuls medium browl1 Bake or boil slowly vanilla. over Stir occasionally-burns easily. lVII's.B. Cooper. Marshmallow Pudding of granulated Soak a tablespoonful gelatin in 14 in %. cupful boiling cupful of cold water, dissolve Stir until dissolved, water and add 1 cupful sugar. stiff, strain add one cupful add gelatine mixture heavy cream, whipped until stiff, and divided mix- ture into two parts. White and flavor with lemon and cool. Beat whites of 4 eggs until by spoonful, 84 juice and add 1/2 cupful marachino cherries cut fine in white part. Tint one part pink with red color, which comes in packake, and flavor the remaining' part with strawberry, and add 12 marshmallows cut into dice. Put in mold having white at the bottom, then pink, then white, and sprinkle V2 cupful nut meats cut up and put between layers. Chill, un- mould and garnish with 1 cupful cream beaten until stiff, sweetened and flavored. Mrs. Minnie Gauw. Prune Whip Twenty prunes stewed until juice is gone, then stone and cut up fine, whites of 3 eggs, beaten light, 6 tablespoonfuls sugar added with prunes and beaten light. Put in a moderate oven a short time, until it puffs up. Serve with whipped cream. Committee. Peach Whip One quart canned peaches, put through colander, add sugar to taste, heat peaches, add 2 tablespoon(cid:173) fuls Knox gelatine. When ready to set stir in 1 pint whipping cream, put in mold. Serve with whipped cream. Mrs. B. Hoedemaker. Pineapple Whip One cupful rice, 1 cupful pineapple, 1 cupful su(cid:173) gar, 1/0 pint whipping cream, 1 teaspoonful vanilla. Heat 2 cupfuls salted water to boiling point, add rice, let boil till dry, rinse with cold water, then drain well, add pineapple, sugar and vanilla, whip cream till stiff, mix all together. Mrs. H. J. Mersen. Fruit Whip One large sour apple, whites of 2 eggs, % scant 85 Now Vacuum cleaning is done the Wire ...less way Toc/ay GONE is the dust raising, inefficient broom! Gone, too, is the need for heavy, cumbersome machines with trail~ Hundreds Lng cord, and annoying electrical connections! of women are vacuum cleaning with the won~ of thousands the wire-less, non-electric vacuum cleaner. derful Vacuette, combines deep cleaning suction with the The Vacuette It is extremely light revolving action of a bristle brush. In and easy to use-ready the Vacuette cosisonly ab~.lt spite of its many advantages half what you would expect to pay. 'Cash or easy term~'. We will gladly show you one in your own home. No obli- 2ation. for work whenever you need it. Phone us tocbv. HOEKSTRA. SALES CO. Kalamazoo 625 Portage S1. No IYaiUn: COTa. No"'"&! NofWrilc to flW urich 86 cupful sugar. the sugar over it. Beat and add to the apple and sugar. wooden spoon about custard. raspberries Pare and grate the applet and sprinkle the whites of the eggs s~iff, stiff with a Serve with cold soft and pears, peaches, strawberries 1/2 hour. Apricots, Beat are good to put ~Irs. in fruit whip. J ohn Van de Laare. Caramel Pudding One cupful brown sugar, 2- tablespoonfuls but. corn starch. tel', 3 cupfuls milk, 4 tablespoonfuls and Cook together it gets dark brown, but not -burned. Dis- butter until solve this mixture in the milk over a fire and add the corn starch mixed with a little milk and boil till thick. the brown sugar in a sauce pan, Caramelized . lYIrs. V. H. :Miller. ~pples Eigh t applies pared and cored, 3 cupfuls water, of corn pinch of salt. Pour over Serve with whipped cream. Ilj2 cupfuls starch, Boil apples and bake 1 hour. 2. teaspoonfuls cinnamon, it sugar, teaspoonful and stir until thickens. together 1 level brown A Friend. sugar, ~ lVlelt Two squares Chocolate Pudding bitter chooclate, lj2 cupful 1 pint hot mille corn startcht add the milk, sugar tablespoonfuls the chocolate, which has been dissolved in a little cold water. in a double boiler until vanilla and corn starc~, Boll thickens. When cold, add and serve with whipped cream. it Mrs. John L. Hollander. Heavens Three whites of eggs be,aten ~tiff, 1 cupful sugar, vanilla, 2 t~asppo.nfuls vi~egar ... Bake Serve WIth whIpped ~ teaspoonful In greased I. ; J. gem tin slowly. 87i Cream, add nuts or maraschino cherries . .Mrs. A. J. De Koning. Chocolate SYI'UP One square bitter chocolate, 1 tablespoonful sugar. 1 cupful water. Melt chocolate, add sugar and boil- ing water and boil five minutes. Committee, Chocolate Egg Malted Milk One teaspoonful malted milk, 2 tablespoonfuls chocolate syrup, 1 egg, 11/2 cllpfuls milk. Mix all in~ gredients and beat with a Dover egg beater The milk, egg and syrup should be thoroughly in a pitcher five or ten minutes. for chilled before mixing. Committee . . Steamed Chocolate Pudding 118 cupful sugar, One-quarter cupful butter, ~/2 cupful milk, 1 level cupful 1/2 cupful raisins, 1 egg beaten light, 2 ounces melted chocolate, flour, 2 1/2 level teaspoon- level teaspoonfuls. baking powder, ful salt, 1A~level teaspoonful cinnamon. Steam forty minutes in buttered cups. Serve with hard or liquid pudding sauce .. Mrs. L. Born. Chocolate Syrup for Ice Cream One-third cupful cocoa, 1 cupful granulated sugar, 1 soupspoonful corn starch. Mix cold and add 2 cup .. fuls boiling water, just come to a boil. 1 teaspoonful vanilla. Let Mrs. J. W. Vander Salm. Caramel Pudding Caramelize 1 cupful granulated sugar. When the sugar in 1 pint of scalding milk. Take sugar off stove while adding milk, and be sure is all melted pour 8B to stir with silver corn starch nut meats. Thicken with 2 tablespoons and .flavor with vanilla. When cool add Serve with" whipped cream. fork. Helen Van Peenen. Maccaroon Cream Pudding One cupful milk, yolks of 2 eggs, 2 teaspoonful gelatine, 2 tablespoonfuls add Y2 pint whipped cream and 10c maccaroons. Mrs. R. J. Boersma. sugar, vanilla. \\Then cool Marshmallow Pudding Beat whites of 4 eggs until dry. Dissolve 1 pack- in 112 cupful cold water over age of Knox's gelatine fire. Then add 1 cupful cold water. When cold be- into the whites of eggs. Then beat fore it sets beat al- up a cupful of sugar. mond extract. in dish and color with pink coloring. Flavor with 1 teaspoonful Put half of amount Place nuts between layers. Mrs. H. Kremer. Suet Pudding Two cupfuls chopped suet, 11/2 cupfuls raisins little 1 cupful ful soda, some baking desired. cupful butter, flour. Flavor salt, sweet milk, chopped, 1 cupful sugar, 1 teaspoon- nutmeg, flour, add if 112 1 cupful boiling water, 1 tablespoonful to taste. powder, more fruit Sauce: and nut meats 1 cupful sugar, 3 cupfuls !vIrs. William Moerdyk. Steam 3 hours. Plum Pudding One pound raisins, lemon peel, 2 grated ped suet, 2 eggs,Y:! l/~ pound bread crumbs. grease a bowl with butter with nutmegs, pound sugar, 1 pound currants, 1/2 pound lh pound finely chop- 112 pound flour, lYIix tog'ether with milk, tie over and fill to the top, and boil 10 a cloth, drop into boiling water 89 w. M. HOUTCAMP INTERIOR DECORATING We are in our New Home at 1210Portage Street to all of our Old Patrons as well as New Ones and our Phone Call-lltI5 is just the same. REMEMBER the Call when in need of good decorating. 90 hours. Serve with a sauce. Mrs. P. Van Haaften. Rice Pudding rice, boil One cupful in salt water until done. Then put in colander and pour over cold water and drain. Then add l/2 cupful sugar, l/2.pint whipping cream and a pint of pineapple. Whip the cream in last. You can add a maraschino cherry on each dish if you wish. Mrs. Barney Weenink. Nut Puffs When making cream puffs, the next day, if one dozen is not wanted, keep one cup of the mixture in a cool place until of chopped nuts. Beat up good, and drop from a tea- spoon unto hot Serve with lemon sauce or whip cream. then add 1 tablespoonful iard or Crisco. Mrs. Chas. Newcastle. Raisins Puffs Two eggs, Y2 cupful butter, 3 teaspoonfuls bak"ing flour, 1 Place in Serve powder, 2 tablespoonfuls sugar, 2 cupfuls cupful well greased cups or pan and steam 1;2 hour. with sugar and cream or pudding dip. Inilk, 1 cupful chopped. raisins, Mrs. C. C. Kline. Steamed Pudding l/2 teaspoonful On egg, 1 large spoonful cream, 2 tablespoonfuls :,ugar, baking powder, 1 cupful milk or water, 1 cupful fresh fruit, 2 cupfuls flour, steam 1 hour. Serve with sugar and milk or crushed fruit. salt, 2 teaspoonfuls lVII'S. C. C. Kline. Steamed Apples Cut in halves and remove cores, do not pare, 91 place in shallow pan! out-side" up.- Add Y2 cupful water, Place 'over good blaze about 10 minutes, when do~e lift out one by one carefully on serving dish. Sprinkle well with sugar, serve hot. tightly. cover Minnie Ap'peldoorn. Maple Mouse Two cups maple syrup eggs and 2 tablespoonfuls cupful milk. While the above is cooling beat 1 pint whipping cream and the egg whites and then beat both mixtures 'add yolks of 6 dissolved in I/~ heated, gelatine together. , Mrs. John Vander Veen. Ice Box Cake "Dessert" Two cakes German sweet chocolate, 2 tablespoon- boiling water, fuls powdered sugar, 2 tablespoonfuls 112 pint whipping cream. 4 eggs, 2 doz. lady fingers, sugar, Melt chocolate then and vanilla. Line a- square tin with waxed paper beaten whites. --split then filling and cover with fingers .. Let stand ,24 hours. Serve with whipped cream. Take off fire, add beaten yolks, in double boiler, add water, lady fingers and lay right side down, l\Irs, R. J. Boersma. Mrs. J. De Koning. Fig Pudding One cupful figs, ground, cut. 1 cup Graham Hour. Mix flour and figs with cold water then add 1 pint boiling water and cook a few minutes. Serve with whipped cream. 1 cupful nuts, lVII's. p~rl. Grape Sauce for Cottage Pudding St,em, \~'ash and cook grapes just covermg WIth water. Run through a fine sieve. To one quart of juice add a good half cupful of sugar. thoroughly, 92 Cook and thicken with one tablespoonful starch. of corll Frances Schilperoort . . Frozen Cream Whip '12 pint of whipping cream, Fill a baking powder to taste. flavor Pack in pan with a layer of snow and salt until Let stand for a couple hours or more until cut in slices and garnish with a maraschino Ver.v good to serve on Jello. sweeten and can 3Jt full. full. frozen, cherry. Anna Ebelink. Russian Jelly gelatine sugar Boil 1 cupful Soak 2 tablespoonfuls in I/a cupful cold in 2 cupfuls of boiling' water. 1/2 cupful orange juice, 1/2 cupful water 10 minutes. the fruit cold grape Put gelatine, then the boiling water and sugar. And the beaten whites of three eggs, beat all until cold. Serve with whipped cream sweetened and flavored. juices with juice. the Strawberry 1\lrs. N. B. Den AdeI. Shortcake sifted pastry powder, about teaspoonfuls Two and a half cupfuls level baking salt, Jh cupful shortening, ter, 2 baskets strawberries, granulated Hull, wash and drain the berries. choice berries the rest cream and set aside to chill. times, shortening; Spread the mixture about 20 minutes. spread liberally with butter; flour, 21/2 V2 teaspoonful aJt. cupful milk, but- between 1 and 2 cupfuls sugar, 1 cupful or more of double cream. a few the top of the cake; cut in halves and mix with the sugar. Beat.the three the flour, baking powder and salt; work in the then mix to a soft dough with the milk. Bake Turn one cake out 011 a hot plate, pour on part of the ber- in two layer cake pans. to garnish together, Reserve Sift 93 EDWARD L. GOODALE FUNERAL DIRECTOR and INVALID CHAI~ 417 W. Main St. Phone 148 Phone 5140-W Phone 1689~M HOUSEL & POUNTAIN 2038 So. Burdick St . .Safe and Reliable Electric -Wiring Fixtures and Appliances SEND YOUR ELECTRICAL TROUBLES TO US 94 ries; cOver with the second cake, also spread. with butter, pour over the rest of the berries and put the whipped cream above with the whole berries here and there. Mrs. John W. Ball. Pineapple Bliss Cut marshmallows One half pound marshmallows, 2 cupfuls grated pineapple and juice, 1/2 cupful of whipping cream, 1 tablespoonful of powdered sugar, tiny pinch of salt. in quarters. Add to fruit and juice and let stand over night. An hour before ready to serve .add cream whipped and sweetened with the pinch of salt added. Chill and serve in glasses. Mrs. John W. Ball. .Date Pudding cracker Seven tablespoonfuls 6 egg whites beaten stiff, 2 scant cupfuls sugar, 1 cupful nut meats, 1 cupful dates cut up, 2 teaspoonfuls bak- ing powder. Bake 35 to 40 minutes in a moderate oven. Serve with whipped cream. Will serve 12. crumbs, Mrs. G. ;3aunders. Cream Puffs One cupful water, pinch of salt, 1/2 cupful butter, flour (level) sift flour before meas .. 16 tablespoonfuls uring, 3 large or 4 small eggs. To mix: Add sal~ and butter to water, when boiling add flour, all at once, and stir until it leaves the sides of the pan. Remove from fire and let cool for 5 or 10 minutes. Add one egg at a time and beat Drop from a tablespoon onto a cookie pan 2 inches apart, rough the top with a spoon, and bake in a moderate oven for thirty minutes. Will make a dozen. thoroughly. Mrs. Chas. Newcastle. Filling for Cream Puffs Two cups of milk, yolk of 1 egg, lh cupful sugar, " 95 KALAMAZOO BUILDING CO. GENERAL CONSTRUCTION Kalamazoo Michigan PETER A. CLAPP 1024 N. Park St. Phone 3595-J G. J. KOSTER 1127 N. Church St. Phone 3924-W • DR. B. A. ROELOFS BENTIST 603 Hanselman Building Telephone 607 96 1 teaspoonful butter, 1 tablespoonful corn starch, y% teaspoonful vanilla. To mix: Put milk in double boiler and heat good. Add sugar to yolk of egg, gradually, and beat about 3 minutes or until creamy, then add to milk. Let come to boil and add corn starch, mixed in cold milk. Let boil for a few min(cid:173) utes, then take from stove and add butter and vanil(cid:173) la, beat thoroughly. When cold add y<% pint of whipping cream whipped, add to mixture lightly. Slit cream puffs and add filling. Mrs. Chas. Newcastle. Cherry Pudding Three tablespoonfuls butters, 1 cupful sugar, 1 cupful sweet milk, 2 cupf uls flour, sifted, 1 teaspoon(cid:173) ful baking powder. Mix as you would a cake, then add 1 cupful canned cherries from which the juice has been well drained and bake in a shallow pan. Mrs. Henry Moerdyk. Cream Puffs One cupful water, 1/2 cupful butter, boil, stir in 1 cupful flour, remove from stove and cool, stir in one at a time 3 eggs, drop in tablespoon on warm but(cid:173) tered tin. Bake in quick oven forty minutes, then cool, open tops and fill with cream. Mrs. Henry Moerdyk. Butterscotch Apples Five apples, % cupful brown sugar, 1 to 2 cupf uls water, % cupful milk, i/2 tablespoonful flour, i/2 tea(cid:173) spoonful salt, 1/2 tablespoonful butter, y2 teaspoon(cid:173) ful vanilla. Wash, pare and core apples. Boil sugar and water 1 minute, add the apples, cover and boil gently until tender. Remove apples carefully and place in sherbert cups. In another pan mix the milk and flour and boil 1 minute, add the syrup in which the apples were boiled. Add the salt, butter and vanilla. Stir together and pour over the apples. This will serve 6 people. Minnie Appeldoorn. 97 Plum Pudding One cupful raisins, 1 cupful currants, 1 cupful chopped suet, 1 cupful sour milk, 1 small teaspoonful soda, % cupful sugar, y^ teaspoonful cloves, 1 tea(cid:173) spoonful cinnamon, Va teaspoonful nutmeg and flour enough to make as stiff as a cake batter. Steam 2 hours and serve with liquid sauce. Mrs. John Vander Laare. 08 Maple Nut Pudding with Custard Ii cups brown sugar °11 cups water, bring to a boiling point Add 1/3 cup corn starch mixed with t cup cold water, pinch of salt. Cook about 20 minutes, cool and add whites of two eggs beaten stiff, add nut meats. Mrs. Geo. Bilkert. Cranberry Dessert' 1 oup cranberries 1 cup apples 1 orange 1 cup sugar Part of rind. put through food chopper, let stand 24 hours. t Mrs. C. C. Boers. Graham Cracker Padding 3J cups graham crackers 1* cups sugar lj cups sour milk Add 1 level tsp. soda 2 eggs beaten and 1 tbsp. butter melted. Mix all together and place in shallow pan, and bake about 20 or 25 minutes in moderate oven. While pudding is baking, cook 1 cup raisins, a pinch of salt, 1 cup sugar, 1 tbsp. flour, 1 cup water. Remove pudding from oven and while hot pour hot mixture over top, set-away for 24 hours. Serve with whipped cream. Lemon Chiffon Pie Anna Ebelink, $ tbsp. gelatine, soaked in 1 tbsp. water. Cook 1 lemons juice and grated rind, 4 egg yolks, 1 cup BUgar. Cook in double boiler until thick; remove from fire and add gelatine. Beat up whites of eggs and fold in lightly, put in baked crust. Serve with whipped cream garnish with Marschino cherries. Mrs. V. Senkpiel. Anna Ebelink. Bavarian Cream Mash 1 qt. strawberries, add sugar to taste. the- 1 package berry juice and water. Wnen it begins to set, beat and add 1 pt. whipped cream and berries to j el10, when se t. again whip aga.in. lemon j e110 uStlng Mrs. Geo. Bilke.rt.• Strawberry Marlo 40 marslunallows It cups milk 1 pt. whip. cream Vanilla. Strawberries or shredded pine- apple mAY be used. in hot milk, cool, add fruit. vanilla, pour on beaten cream, freeze. Dissolve mallowa Mrs. C. C. Boers. Wisoonsin rolled fine Pudding 1 lb. graham craokers 1 lb. dates cut fine t cup nut meats i lb. marshmallows over which pour i cup of the top of milk and let stand while preparing other ingredi~DtB. let stand over night. ped cream. cut in small pieces Mold into loaf and Serve with whip- Mrs. E. R. TIinga. Sour Cream Pudding 1. cup eour oream 1 tap. cinnamon 1 egg Salt 1 cup raisins 2/3 cup sugar 1 tap. soda 2 tbep. flour Put 1n double boiler and steam 1 hour. Mrs. C. C. Boers. Red Ras~berrles & Marshmallows Dessert i lb. marshmallows 1 pt. red raspberries t pt. whipping oream Cut up marshmallows and melt in juice from red raspberries. When partly cool add fruit and let stand until atiff. When ready to serve, stir through whipping oream. Mrs. Wm. Sims. Sponge Chocolate 1 tbsp. gelatine i cup water i cup boiling water 1 tsp. vanilla 1/3 cup sugar Ii sq. chooolate 3 eggs Sa.lt (Soak gelatine in cold water 5 min. Dissolve in boiljng water, add Ii sq. ohooolate melted. beat) Beat whites and yolks separate, put together (beat to keep this light, add sugar. beat). add gelatine mixture, beat, vanilla. Pour in wet mold chill, or in loaf to slioe. To take out of dish put in warm water a few seconds. Serve with whipped cream. Mrs. C. C. Boers. Mrs. K. Schrier. Strawberry Frozen Cream sugar 1 qt. strawberries sugar 1 cup granulated 2 tablespoons confectionery 2 cups whipping cream i cup single cream 1 teaspoon vanilla Pinch of salt Wash. stem and crush berries with sugar, heat to boiling point, remove Whip from fire, add salt and cool. oream, add vanilla and confectionery sugar and place into mixture and pour into tray to freeze. Graham Cracker Dessert strained 1 cup butter 1 oup sugar 1 can orushed pineapple 1 cup nut meats 2 egg yolks. 2 whites of eggs 1 tap. vanilla 1 lb. graham crackers crushed sugar, put in Cream butter, beaten egg yolks. add pineapple and nut meats. then beaten egg whites and vanilla. Put layer of craoker crumbs. then filling and the other half of cracker crumbs. Let stand in cool place for several hours. SALADS AND DRESSINGS Dutch Cheese Salad One pint good Dutch cheese, ~ pound English walnuts chopped fine. Mix well and if not moist enough, add a little whipped cream. Make into small ~alls and place walnut meat on top. Serve on lettuce leaf with salad dressing. Mrs. William Moerdy k. Vegetable Salad One package lemon j ello, 1 cupful boiling water, fine cut 2 tablespoonfuls celery, 1 cupful in salt water, 1 green pepper, sweet. Serve with salad dressing on lettuce. vinegar, tomato, 1 cupful cucumber, cut let cool, 1 cupful Mrs. Wm. Moerdyk. Shrimp Salad Open one case of shrimps shred in pieces, 3 hard boiled eggs cut in small pieces, a little lettuce torn in small bits. Turn a plain salad dressing over all and stir lightly with a silver fork set in a cool place or on ice. 1\1:rs.Ed. Hinga. Bean Salad One can Kidney beans, celery, onions, radishes. sweet pickles. Cut all fine and mix together with ~ salad dressing. Mrs. P. Vander Brook. Cabbage Salad in Tomato Cup tomatoes, Scoop out fill with finely cut cabbage, celery, cucumber and apple, nuts and pineapplp may be added. Mix with a mayonnaise dressing and top with whipped cream. Mrs. C. F. Weidner. 99 For Quality and Service Call JOHNW. BEERENBROEK PAINTING AND DECORATING Phone 5375-W 1104 South Park St. Kalamazoo, Michigan ESTIMATES FREELY GIVEN SOUTH SIDE STONE WORKS MONUMENTAL and BUILDING WORK 1919 S. Burdick Street P. Breedveld Phone 5048-J 100 Cheese Ring Salad • t can tomato soup, boil and add 3 packages blue label cheese, 1 paokage gelatine dissolved in cold water, then add 1 cun boil1na water 1 c~p mayonnaise, Ii cups cold water, 1 chopped cucumber. 1 green pepper, 1 cup celery cut fine. Put in mold and serve on lettuce. Jane Lage. C:l ... Cranberry Sauce 4 cups cranberriAs, 2 cups sugar, Mash cranberries, 2 cups water. put in two cups of boiling water. Add 2 cups of sugar. Let boil 10 minutes. Skim, pour in container and let cool. Mrs. J. H. Vander Salm. Fruit Salad Dressing 4 tbsp. pear. peach or pineapple juice 4 tbsp. lemon juice, 3 tbsp. sugar, i tsp. salt, 2 eggs. salt & juices. until slightly thickened stirring constantly. Add sugar, Cook in double boiler Beat eggs until blended. Cool quickly. French dressing made with lemon juice in place of vinegar is always good. Mrs. J. Hollander. Cantaloupe Pickle (Sweet) of rind. Put It or 2 inches Soak pieces square in vinegar 1 week or more. Weigh rind 2 oloves in each piece. and use ~ as much sugar in weight as rind. Boil sugar and water a minute or two. About 45 minutes or 1 hour. be enough water to cover rind. tender. pack in jars. for about 20 minutes. syrup. When Cook syrup down Fill cans with Add rind and boil until tender. There should Mrs. K. Schrier. Carrot Salad Put 4 medium carrots and one lemon thru food c~opper. Place on ice and chi~l. Serve on sliced head lettuce. Top with whipped ceam to whioh has been added a little mayonn~ise. Add i cup sugar. Mrs. Wm. Van Paenan. SALADS 011 Dressing 1 dessert spoon sugar, juice of i lemon, pinch salt, 4 tablespoons 011, 1 tablespoon catsup. Mrs. G. B. Bilkert. Sala.d Honolulu 2 cups grated cocoanut, 2 diced apples, 4 tablespoons minced parsley, It cups finely cut celery, 1 green pepper finely cut, 1 canned pimento Mix thoroughly, marinate chopped. with French dressing and serve on slices of pineapple. Garnish with mayonnaise. Mrs. De Koning. Dinner Pickle Cut fresh cucumbers 5 or 6 inches long in quarter lengths. Place in ice wa.ter 2 hrs ..to make crisp. Drain well & pack in quart jars upri~ht. insert 2 or 3 stalks of celery add 2 or 3 onion slices on top. 1 qt weak vine£ar, It cups sugar i cup sa.lt, 1 tbl. mustard seed Scald & pour over pickles & seal. Makes 2 quarts. Mrs. W. Doornink. In mee.ntime make: Mayflower Salad Peel Cut out segments, 4 to 6 oranges, lettuce, 1 oupful oottage cheese, jelly. oranges, removing skin down to . Juicy pulp. free On an individual from membrane. salad plate, place a bed of shred- ded lettuoe. Center a mound of cot- tage cheese on this and cirole mound with two rows of orange segments. Place a spoonful of red Jelly on top of cheese. ing. Serve with a dress- Ura. C. Ver Cais. Asheville Salad cup mayonnaise. Cream Cheese. three- i can cream of tomato soup, 1 paok- age of Philadelphia gelatine, i cup water, 1 tablespoon one-third fourths oup oelery, pepper and onion mixed. Bring to a boil, Add add oheese and stir smooth. gelatine which has been dissolved in one-third oup cold water. Cool aad add mayonnaise and vegetables. This is Garnish with dressing. fine to serve with coffee, hot rolls and olives. Mrs. C. C. Boars. Cabbage and Carrot Salad Chop one medium sized firm head of cabbage chopped fine 'ery fine, add two good sized carrots ld oil mayonnaise. Mrs. P. B. Appeldoorn. ,Cabbage Salad One cabbage, 1 can pineapple, 4 apples, sprinkle of salt. Chop fine. Salad Dressing sugar, 1 cupful Two eggs, 4 tablespoonfuls p'l'ench dressing, 1 cupful vinegar. Salt and pepper. Cabbage Salad One small head of shredded cabbage, 1 can of pineapple; diced, 1h pound marshmallows picked into small pieces, use half oil mayonnaise and half whip- ped cream for dressing. Mrs. P. B. Appeldoorn. Cabbage Salad One envelope Knox gelatine, 1f2 cup cold water, 1f2 cup mild vinegar, 1 pint boiling water, 1 teaspo'on- Ih tea- ful salt, 1 cupful spoonful lemon or vanilla flavoring, 1;2 cupful sugar, ~ cups celery, ~ sweet red peppers, cut up fine. Put in mold to harden. finely shredded cabbage, Mrs. T: Appeldoorn. Carrot Salad Three fresh new carrots, 1 cupful dry cottage heese, 1 tablespoonful minced parsley, shredded let- Ice, 2 tablespoonfuls lemon juice, 3 tablespoonfuls salt, paprika. Wash and scrape I, Y2 teaspoonful J.rrots and grate. Combine carrots, parsley and cheese, stir in lemon juice and oil, also salt and pep- 101 COMPLIMENTS DR. B. MASSELINK CHEVROLET HUDSON ESSEX SALES SERVICE AUTO REPAIRING ALL MAKES OF CARS Guaranteed Service JOHNSON'S GARAGE 708-710 N. Westnedge Ave. Phone 3624- W 102 pet. on shredded lettuce. :Mold in tiny carrots or serve 1 tablespoonful Minnie Appeldoorn. Oil Mayonnaise 1J2 teaspoonful mustard. Two egg yolks, 112 teaspoonful salt, 1 teaspoonful together sugar, with Dover egg beater, oil and keep beating adding a very little oil at a time until it becomes thick. Thin with juice of one lemon. add few drops of lVlazola _ Beat all Mrs. P. B. Appeldoorn. Frui t Salad Dressing Four yokes of eggs, beaten, 4 tablespoonfuls su- gar, 4 tablespoonfuls vinegar, 2 tablespoonfuls wa- ter, butter size of walnut. Boil till thick. Whip up -V2 pint of cream and mix with dressing. Half pint boiled dressing, Thousand Island Dressing l\'Irs. R. B. Kuiper. 1J2 bottle Chili Sauce, 1 pimento cut fine, 12 stuffed olives cut fine. 3 hard boiled eggs cut fine, 3 tablespoonfuls French dress- ing, add V2 pint whipping cream, beaten stiff. Beat all together hard and serve on head lettuce. Serves 15. Mrs. B. Hoedemaker. Salad Dressing Four sugar, V2 teaspoonful teaspoonfuls flour heaping full, salt, 1 teaspoonful pap- teaspoonful rika" 14 teaspoonful Colemans' mustard. Mix: 1 egg beat all together well, Va cupful vinegar, 1113 cupful Water. Boil slowly stirring all the time until smooth. To thin or use for a fruit salad add condensed milk or whipped cream. lit, Mrs. Walter Baker. Cut up pickled beets, add small pieces celery and Beet Salad 103 nut meats. d'ressing. Put in lettuce leaf and add mayonnaise Mrs. C. F. Weidner. Stuff ed Celery Wash and scrape soft and creamy with a little some pimento, Press smoothly cut into celery stalks. celery, rub cream cheese until cream or milk. Add fine and mix with mayonnaise. A Friend. Canned Bartlett nuts, whipped cream with salad dressing 'Pear Salad pears, dates cut small, chopped added. Committee. 104 PICKLES Pickled Onions onions, sugar, Small silver skinned 1 cupful red pepper. 11/2 cunfuls boiling water, salt, 2 1 gallon vine- quarts chopped horseradish, mace, bay- gar, 2 teaspoonfuls leaf, peppercorns, in a strong brine for three days. Drain and rinse in clear water. Make a brine of salt and boiling water ami Boil three minutes. when boiling put horeradish, mace, Put in sterilized along' bayleaf, peppercorns with the onions. and pour over onions. and slices of red pepper in the onions. jars, Scald vinegar Peel onions. and sugar sprinkling Put Seal. A Friend. Pickled Beets Medium sized new beets, 3 quarts vinegar, 3 cup- '1\1ash beets and boil fuls sugar, 3 teaspoonfuls and slip off skins. until Cut sugar and salt. When boiling pour over beets to cover and seal. tender. in slices and put Heat vinegar, in cold water in jars. salt. Put A Friend. Mustard Pickles In 3 quarters One-half peck small onions, 1f2 peck small cucum- cut small, to a in salt water 24 hours. the in a five minutes. 6 tablespoonfuls flour, 3 cups sugar, mix thor- the 3 quarts vine- then pour over the bers, 2 heads cauliflower, 6 green peppers, put gallon of water. cauliflower and peppers. crock then put in onions 3/.. of an ounce of Take mustard, oughly with 1 pint vinegar. gar boil and stir pickles and stir. Take out and put for about tumetic, One cupful of salt scald Let in this mixture, in cans and seal. 11/2 cupfuls vinegar Put Mrs. J. Kline. 105 Spiced Sweet Apples Eigh t pounds of sweet apples, 4 pounds brown sugar, 2 cups vinegar, cinnamon and cloves, water to cover. Cook until red and put in cans and seal. Mrs. John Vanderberg. Chunk Pickles One peck large cucutnbers. Soak in brine over night. Cut up in small pieces and cook in weak vine- gar one hour. Dressing: Three pints of vinegar, 3 pounds of brown sugar, 3 ounces of allspice, 1 ounce of cassia buds. Boil together and pour over the pickles. Repeat this process four days. A Dear Friend. Dill Pickles One-half bushel pickles put in a weak salt brine over night. Next wipe dry, make a brine of 5 quarts of water, 11h cupfuls of salt, 1 pint vinegar. Boil. Put 20c dill in cans, also 10c mixed spices, 10c horseradish and a small piece of alum the size of a pea. Fill cans with the pickles then pour on hot brine. Makes nine 2-quart cans. Mrs. H. Van Weelden. Pared Cucumber Pickles Four quarts sliced cucumbers, sliced onions, 1 quart of vinegar, 2 cupfuls brown sugar, 2 teaspoonfuls tumeric powder. When this mixture is boiling add 2 table- spoonfuls flour. Stir into cucumbers. Let stand in salt over night. 1 quart l/2 teaspoonful celery seed, Mrs. Sims. Pepper Hash Two large heads of cabbage, 3 doz. green peppers, take out half of seeds. 12 large onions, chop very fine. Take 1 cupful salt and sprinkle between the 106 Put Then drain through layers. Let stand over night. colander. Sprinkle white mustard seed and celery seed. Sweeten vine- gar to taste and boil. Let stand and cool, then pour on mixture. in bag and squeeze dry. A Friend. Sweet Pickles Twenty-one pounds cucumbers, 9 pounds brown sugar, 3 pints vinegar, 3 ounces whole allspice, 3 ounces cassia buds. Soak 5 days in brine that will hold up an egg. Then freshen 5 days, changing wa- ter every day. Boil 1 hour (half water and half vinegar) and 2 ounces of alum. Put in cans and cover with the syrup. Always cut pickles in half no matter how small. in weak vinegar Mrs. J. W. Vander Salm. Sliced Pickle Nine medium cucumbers (sliced), 3 onions: Let stand in salt water for 3 hours. Drain. Add 1 cup- ful vinegar, %. cupful sugar, 1 teaspoonful mustard seed, 1 teaspoonful celery seed. Pour over all and let scald (but not boil). Put in cans. Mrs. F. Appeldoorn. Cucumber Pickles One peck cucumbers sliced round, 1/2 cupful dry 1/2 cupful salt, 1 cupful sugar, 2 tablespoon- mustard, fuls tumeric, 2 tablespoonfuls 1 table- spoonful celery seed, small piece alum, 1 gallon cold vinegar. in the cans and then pour on the liquor, do not cook. Put cucumbers saccharin, 1\11'S. Wm. Van Roeve. Celery Sauce Fifteen large tomatoes, 5 onions, 8 stalks of cel- sugar, 2 table- salt, 31/2 cupfuls vinegar, 1 teaspoonful ery, 4 red peppers, 10 tablespoonfuls spoonfuls 107 MAY TAG Terms if Desired-Free Cast Aluminum Tub; Gyrafoam Washer Demonstration 9 Reasons for World Leadership 9 Outstanding Maytag Features The I.-Washes Gyrafoam ates gied, uously effective water tion. No idle water. faster. cre- Principle highly ener- and contin- ac- a more turblent evenly cleaner. 2-Washes The Gyrafoam Principle mixes through the soap the the water, soapier super through washing the meshes of the clothes. No idle suds. and forces -'cleansing, sol ution 3-Largest in world-50 family wash per hour. hourly capacity lbs. ordinary compact washer made-takes aluminum tuh---<:an't warp, height, to your floor space only 25 in. square. split nor corrode. tubs. rot, sweel, of rust, and height in or taken out while washer is running. in 30 seconds. wringer. Low. for handkerchiefs Swings into 7 positions. Ad- Automatic or blankets. tension-release. All parts enclosed. until you try it. until of ordinary washers. you are sure Try it. it has double the hourly itself cleans adjusted can be put 4--Most 5-Cast 6-Easily 7-Clothes S-Tub 9-Melal itself justs drainboard. Don't buy this washer Don't buy this washer capacity Don't buy this washer and neck hands without swinging automatically Ins~ant until you are sure it will hand rubbing. Try it. clean cuffs, collars Kalamazoo Storage & Transfer Co. 430 N. Burdick St. Phone 2206 108 c'urry powder. Boil one and a half hours. Can and seal. A Friend. Beet Relish One quart cooked beets, chopped fine, 1 quart cab- 1 raw, chopped fine, 2 cupfuls 1 tablespoonful bage, cupful horseradish, ful pepper. Add vinegar can. to cover, heat brown sugar, salt, 1 teaspoon- and through A Friend. Chow Chow One-half pint green tomatoes, 1 large bunch cel- 12 small ery,' same amount of cabbage as tomatoes, green peppers, 6 large onions, 2 oz. ground allspice, 2 oz. ground cloves, 1 oz. ground pepper, 2 oz. white mustard enough to cover and Qoil slowly at salt. Vinegar least 2 hours. seed, 1 pint Committee. Col~ Process Cucumber Pickles \Vash cucumbers and put one gallon good cider vinegar, 1f.2 cupful ground cupful keep in a jar .. sugar, in jar and cover with add 1 cupful salt, 1 vinegar. These will Mrs. A. J. De Koning. Chili Sauce 1 cupful Twelve ripe tomatoes, salt, 1 tablespoonful pel'S, 2 large onions, 3 cupfuls vinegar, fuls spoonful whole cloves. bag. Chop vegetables, and boil about one hour. sugar, 2 red pep-. 2 tablespoon- 1 table- Put cinnamon and cloves in a sugar and spices add vinegar, stick cinnamon, Mrs. V. H. Miller. Catsup Nine quarts strained salt, 2 tablespoonfuls tomatoes, stick cinnamon, 6 tablespoonfuls 2 tablespoon- 109 fuls whole cloves, put these in a bag; 112teaspoonful cayenne pepper, 2 cupfuls strong vinegar. Boil till thick. sugar, 2 cupfuls Mrs. V. H. Miller. Apple Relish Seven pounds apples, 2 pounds seeded raisins, 1 sugar, 2 oranges, 2 tea- cloves. Chop and apples unpeeled, boil ¥2 hour. Makea pint vinegar, 31/2 pounds spoonfuls raisins good filling for pies. cinnamon, 2 teaspoonfuls Mrs. Ed. Hinga. Corn Salad Eighteen ears of corn cut off the cob, 1 large cab- bage, 4 large onions, 3 large green peppers, 2 quarts vinegar,4 cupfuls sugar, scant cup of salt. Cook all then add 1/2 cupful prepared mustard. until Cook until thoroughly mixed then can. tender, Mrs. P. Vander Brook. Winter Salad Two quarts green tomatoes, chopped, 5 quarts shredded cabbage, 6 large onions, 2 red peppers, 2 green peppers, 2 hot peppers, 1 quart vinegar, 5 cup- fuls granulated 2 tablespoonfuls mustard tumeric, 1 seed, 4 tablespoonfuls teaspoonful sugar and spices. When cold pour over shredded vegetables. Will keep in jar or cans . salt, 1 tablespoonful celery seed. Boil vinegar, sugar, . Mrs. P. Servaas, lVII'S. J. Ruinveld. Cucumber Salad Twelve medium sized cucumbers, 8 onions, put let Take 1112 cupfuls 1V2 tablespoonfuls through food chopper, add 1 tablespoonful stand a few hours, vinegar, then drain. sugar, add %. cupful salt, 110 flour, 1 tablespoonful ful white pepper and V2 teaspoonful Boil this until onions. Can while hot. thick, ground mustard, then add the cucumbers and . l/2 teaspoon- tumeric powder. Anna Ebelink. Cucumber Relish slice all of these thin, One dozen cucumbers, 1 quart onions, 4 sweet red then add 1 cooking then pour off 1 tablespoonful sugar, and bring to a and peppers, spoonful salt; the liquid; mix 1 quart mustard, 2 cupfuls granulated boiling point. heat all let this stand two hours, in the other then can. Pour thoroughly, ingredients vinegar, Mrs. M. Gauw. India Relish Chop 1 peck green tomatoes, add IV2 cupfuls salt and let stand over night, in morning drain, add a me- dium cabbage chopped and boil in 3 quarts vinegar for V2 hour, then add 6 medium onions, 2 green peppers and 4 red peppers, chopped, 4 pounds sugar, 2 tablespoonfuls each of celery seed and mustard seed, tie 1 tablespoonful of stick cinnamon and while cloves in a bag and boil all 1h hour. together Mrs. Geo. Saunders. Pickled Crab Apples Three and a half cupfuls white sugar, 1 pint vine- gar, small handful of whole cloves, 5 sticks of cinna- mon. Cook this together, then drop in apples and cook until done. This syrup is enough for 14 peck. Mrs. P. Vander Brook. Mustard Dressing Three tablespoonfuls l.A, flour, pepper,2 1 tablespoonful sugar, 2 level tablespoonfuls teaspoonful mustard, salt, egg yolks, V2 cupful vinegar, 1 cupful milk, and when 1 teaspoonful butter. Boil altogether 111 cool beat the white of the eggs and fold in. Mrs. Wm. Van Hoeve. Pepper Hash One dozen green peppers, 1 dozen red peppers, 6 large onions. Take seeds out of peppers and grind all together. Pour boiling water on and drain after Cover with water and let come to a ten minutes. 1 pint vinegar, 2 table- boil and drain. Dressing: spoonfuls Boil fifteen minutes. salt, 2 cupfuls white sugar. 'Mrs. Wm. Van Hoeve. Sweet Pickles Three hundred small pickles. Scrub them and wipe dry and place in large dish. Take 218 cupful of salt and sprinkle well. Let stand over night. In the morning remove from brine, wipe each pickle dray and lay in a crock. Then take 1/2 gallon cold and mix with 4 heaping tablespoonfuls vinegar of the same of salt and same of granulated mustard, 1/2 cupful of mixed spices and cover pickles sugar, Pour mixture over and lay in some ginger pickles and stir so each pickle is covered. Set away in a cool place. Weigh out 3 pounds of sugar and each (no more copy, printer) roots. PRESERVES Orange and Peach Jam Fourteen peaches, 4 oranges, chopped together gar and boil until rind of one orange to 1 pound pulp, add %, pound su- it Pear Marmalade jellies. To every 8 pounds of pears put 6 pounds sugar, 14. pound preserved ginger. Chop pears into small dices. Cook all together thick enough, about 1 hour. until Mrs. Pyl. Canned Grapes with Apples Stenl, wash and cook grapes, slightly covering with water. Cool{thoroughly and work through col- ander. sauce. Measure cup for cup of grape pulp and apple sauce. Then add one-half cupful sugar to each cupful of pulp, and can. apples as you would for Prepare Frances Schilperoort. Preserved Orange Peel Weigh the orange whole and allow pound for the rind into nar- pound. Peel the oranges and cut tender changing the water row shreds. Boil until twice and replenishing with hot water from the ket- tle, squeeze the strained juice of the orange over the sugar. Let this heat in shreds and boil 20 minutes. to a boil, put Mrs. N. Lenderink. Currant Conserve Three pints of fresh or canned currant juice, 2 oranges chopped very fine skin and all, remove seeds, 1 pound seeded raisins chopped not too fine, mix well :118 How a Matrress is Built! A Mattres~ public are huilt general they is one of Our common when is little and into informed goes "'hat them .• household it comes necessItIes, to knowing yet the just how vVe select with ca re everything the lines of economy along to the eye and the comfort we eat; and durability; it will give; our kitchen our but when equipment furniture is for it comes is selection is actually it bought its appeal to the purchase based constructed of. on a pretty of a Mattress, covering more in too in~ny than for the material instances, Health throughout Boards day that the a real menace more every hand tress know what other huying. have ullscrupuloliS Mattress manufacurers constructed reason you should A number of States second with country to health are beginning is contained and of a Mattress to realize in a Mat- if for no you are laws second prohibiting hand Mat- filling material is inside already passed from using 114 it will and filling tress type wjIJ be restrained material. not be long until by law from using all manufacturers, anything but raw, of this fresh Recently an entire slums at one of our Western load dumps ship and of in the it arrived second of a foreign hand mattress material, seized to country, was gathered when be constructed of disease cently ease laden, could filling. into new Ma,ttresses of showed from using material in the City of Chicago ports. This was and you can imagine A Health this kind. that Ipread intended the danger re- Survey dis- of a certain germ hand, be traced to Mattresses filled with lecond buying You should you should make a new Mattress, know that certain are built it is used in its construction" there it was that was When in mind. facturer; only new material anteed buy from a Dealer to pass the Bedding of in whom you have Laws the various the utmost confidence. several things to bear by a reliable manu- to show that labeled it is guar- Always and that States. is, no doubt, Felt Mattress same you to see the amount the maximum the most of comfort of equipment time The Cotton the at surprise to build your while giving would necessary be worth fection Felting & Mattress \Ve believe to the raw material high structed manufacture, regardless it would into the' modern felt mattress to visit your Company, local mattress located you a great interest from the time it grade Mattresses, leaves which deal of price. serviceable type, It feel and we factory, The and wear. and machinery it would Per- at No. 838 East Avenue. happens it is con- kind we to see what the bale until only the is Perfection Felting & Mattress Co. 838 East Avenue MAKERS OF FINE MATTRESSES 115 together and add a cup of sugar ture, boil 20 minutes after to each cup of mix- it begins to boil all over. Mrs. Ed. Hinga. Maraschino Cherries Take large sour cherries, do not wash, pit, covel' stir often, drain. with vinegar, Then take measure for measure of cherries and su- gar, put in jar, let stand for a week stirring every day. Then can. let stand 24 hours, lViI's.M. Gauw, Mrs. R. J. Boersma. Grape Juice Twenty pounds grapes, after stemmed and be- fore washed; add 4 quarts water; boil 20 minutes, add .3 pounds sugar. 'Let come to a boil and bottle while hot. A Friend. Grape Jelly Four quarts of grapes, picked from the stems; strain the and juice add 34 cupful to the juice of berries 1 qual-t cranberries juice and add grapes cook, then strain. sugar. (cook thoroughly), To 1 cupful Committee. Pickled Pears Seven pounds fruit, 3 pounds sugar, 1 pint vine- in the hot :Make the syrup and drop the fruit gar. syrup and let cook very slowly till done. Committee. Pickled Peaches Seven pounds peaches, 3 pounds sugar, 1 quart 1f2 ounce cloves. vinegar, 1 ounce stick cinnamon, Heat venegar and spices together. Drop in peaches, llG cook until done. Mrs. W. H. Moerdyk. CUl'l'ant .Sauce Five pounds currants, seeded raisins, 5 oranges, utes. 5 pounds sugar, 1 pound rind of 3. Cook 20 min- StralVberry Conserve A Friend. 2 quarts berries, 1 pineapple, equal parts and fruit, peel and chop pineapple, add berries sugar, and cook well. sugar and Committee. ChelTY ConselTe Five pounds pitted cherries, 5 pounds sugar, 2Y2 pounds seeded raisins, 4 oranges, 1 lemon. Use all the orange and lemon; chop the rind very fine and boil all good, for one hour. together, A Friend. Ginger Pears Select sickle pears 01' the small August pear, left whole. To 4 pounds pears, add 3 pounds sugar, add 2 ounces green ginger in tiI~y pieces, and cover with lemon juice, make syrup of sugar and 1 pint vinegar; add ginger and lemon juice, and grated rind of 2 lemons and a very few cloves. Drop pears in a few at a time and cook until root, cut ginger transparent. A Friend .. . Razzle Dazzle One quart cherries pitted, 1 quart red raspberries, quart goosberries next, currants next, and red raspberries every pound of fruit 1 quart the bottom of add % pound of sugar. gooseberries. the kettle, at currants, 1 Put cherries on top. To Boil 117 MOERDYK BROS. Dealers in Groceries, Fruits and Vegetables in season • Cor. Westnedge Ave. 'and North St. Phone 650 ONE DAY ODORLESS DRY CLEANING We clean anything from Upholstering, Furniture to a pair of Gloves, including Party in the Hhme, Dresses, etc. Alterations, and Relining of Ladies Garments Given Special Attention Phone 346 and we will call ORTO CLEANERS6 DVERS 120 South Burdick Street .118 until it jellies. Mrs. Wm. Moerdyk. Crabapple Jelly in quarters, add water Cut crabapples nearly to the top of apples, boil until through a bag, boil juice 20 minutes, quantity Boil until jelly. of heated sugar. to come tender, strain add an equal to it begins Committee. . Orange Marmalade Three oranges, 3 lemons. Cut off thick end and .slicevery thin. To each' cupful of pulp add 3 cupfuls water; let stand 24 hours, boil 10 minutes and let stand 24 hours. Bring to boil and add an equal quan- slowly, stirring tity of sugar. a Boil 45 minutes little sq that sugar will not settle. Skim often. This will nla]{e 17 glasses. A Friend. Canned Pears Pare the fruit, weigh it. For every pound of fruit use V2 pound of sugar and 1 cupful water. Put the sugar and water in a granite kettle and boil 10 Skim, put in the pears, adding only enough minutes. so they float in the syrup. Cook till tender. Add 1 quart of canned pineapple to 4 quarts of pears. Anna Ebeling. Quince and Cranberry Jelly One dozen quinces, 1 quart cranberries, lemon. Cook fruit separate lemon juice. To each cupful sugar. Boil until jellied. juice of 1 and strain, adding the juice add % cupful of Mrs. J. J. Vanderberg. Qiunce Honey One quart sugar, 2 grated quinces, 1 cupful wa- 119 tel'. Put utes, add grated quinces. minutes. the water and sugar on to boil for 10 min- Let boil real slow for 10 and seal while hot. in jelly tumblers Put Mrs. John Smith. Canned Rhubarb in small pieces and Sweeten to taste. Cook pine- then cook together Three quarts of rhubarb cut 1 pineapple shredded. apple until can. tender, add rhubarb, Anna Ebelink. 120 GRIDDLE CAKES Two and one half cupfuls Scotch Griddle Scones flour, 1 teaspoonful 1 teaspoonful soda, 1 salt, 1 tablespoonful. butter, sugar. cream of tartar, teaspoonful Rub butter and into flour, add the other make into soft dough with buttermilk. Do not handle too much. ingredients 1.4, teaspoonful Mrs. C. H. Moerdyke. Buttermilk Pancakes Two cups flour, 1 pint buttermilk, :Mix and let stand over night teaspoonful soda; pinch of salt. ready to bake, add ~ if too thick add a little more milk. Mrs. W. J. Vanderburg. Bread Griddle Cakes One pint stale (not dried) bread crumbs, 1 pint scalded milk, 1 tablespoonful butter, pour hot milk over crumbs and butter, allow bread to soak until soft. Add 2 eggs beaten separately, 1 cupful. flour, 1J2 tablespoonful salt, 2 teaspoonfuls baking powder. Add cold milk to thin if necessary. Bake on greased griddle. Committee. Buckwheat Pancakes Take 8 large spoonfuls buckwheat, 3 large spoon- fuls Graham flour and 1 of white flour, a little salt, 112 compressed yeast cake, mix with warm water. Mix and let stand over night. In the morning add 14 teaspoonful soda and thin with sweet milk. Anna Ebelink. Rice Griddle Cakes Two cupfuls cold boiled rice, 1 pint of flour, 1 121 "A Black Business Handled White" COAL COKE AND Phone 915 Vande Berg 8.50n Reliable Coal Merchants Yards and Office-230 East Paterson Street 122 teaspoonful sugar, 1f2 teaspoonful salt, 11/2 teaspoon- fuls baking powder. Add the rice free from lumps diluted with beaten egg and milk. Mix into a smooth batter. Have the griddle hot. Anna Ebelink. Potato Pancakes One pint milk, 1 beaten egg, 1 tablespoonful melted butter, ~ teaspoonful salt, dusting of pepper, 1 cupful mashed potato flour enough to form a thin batter sifting one rounoing teaspoonful of baking powder with the flour. Mrs. P. De Young. Pancakes Two cupfuls cold boiled rice, 1 pint flour, 1 tea- salt, 1112 teaspoonfuls spoon ginger, baking powder. Add the rice free from lumps dilut- ed with beaten egg and milk. Mix into a smooth batter. Have the griddle hot. 1f2 teaspoonful Anna Ebelink. Potato Pancakes One pint milk, 1 beaten egg, 1 tablespoonful melt- salt, dusting of pepper, 1 flour enough to form a thin baking 1,4 teaspoonful ed butter, cupful mashed potatoes, batter, powder with the flour. teaspoonful rounding sifting one Mrs. P. De Young. Oatmeal Pancakes One large cupful of cooked oatmeal, 2 eggs, 3 salt, 1 baking tablespoonfuls melted butter, Y2 teaspoonful large cupful milk, 2 heaping teaspoonfuls powder and flou}"enough to make a soft batter. Mrs. P. B. Appledoorn. Bread Griddle Cakes One pint stale (not dried) b}'ead crumbs, 1 pint 123 Pour hot milk scalded milk, 1 tablespoonful butter. allow bread to soak until over crumbs and butter; soft. Add 2 eggs beaten separately, 1 cupful flour, 1/2 tablespoonful salt, 2 tablespoonfuls baking pow- der. Add cold milk to thin if necessary. Bake in a greased griddle. Committee. 12-~ SANDWICHES Cheese Dreams Slice bread to a medium thickness and spread thinly with butter. Sprinkle one slice thickly with grated cheese or with cheese finely sliced. Salt and Cover with a slice of plain bread pepper and butter. Lay upon a grate of red hot coals until browned on both sides. Eat while hot. Press slices together. to taste. Mrs. Nellie Lenderink. Olive Sandwiches Renl0ve pits from olives. Chop fine with nuts and spread between two thin slices of bread. Use a little salad dressing, chop stuffed olives, mix with salad dressing. Fine filling for sandwiches. Mrs. H. Kremer. Chicken Sandwiches One cupful chicken, 1 tablespoonful green pep- per, 1 tablespoonful onion, 2 tablespoonfuls English Put all through meat grinder, add V2 cup- walnuts. ful of salad dressing and 14 cupful whipped cream. Mix thoroughly, buttered bread. Cut very thin and cover the layer of sand. wich filling with small bits of lettuce before adding: the top slice of bread. between spread thick lVII'S. J. Kline. Egg Sandwiches One half dozen boiled eggs, 1/~ pound of bacon fried and put through food chopper. Mix with salad dressing and spread between but- tered bread .. chopped fine, ~frs. J. Vanderburg. 125 Toasted Sandwiches Cut slices of white or Graham bread thin, butter lightly and spread one with cream cheese. Press the two slices firmly together the outside of each before a quick 'fire. and toast Mrs. H. Kremer. Banana Sandwiches Butter thin slices of bread. Spread salad dressing thin slices of en each slice. Between slices put banana and nut meats. Chopped fine. Mrs. Wm. Schrier . • l~(i CANDY Babalaars Three cupfuls brown sugar, 1 cupful water, 3 tablespoonfuls vinegar, 2 tablespoonfuls molasses, 1 tablespoonful butter, pinch of salt. Boil until it be- comes brittle when dropped in cold water. Pour into buttered dripping pans and when cold pull until hard and cut into small pieces. Mrs. John Hollander. Marshmallows Half box of Knox gelatine, 6 tablespoonfuls wa- (2 cupfuls) sugar, pinch of salt, let soak, 1 pint ter, forms a ball in 6 tablespoonfuls water. Boil until.it firm, cold water. Pour over gelatine and beat until add V2 teaspoonful vanilla, l/2 cupful of chopped wal- nuts. Line a dish with powdered sugar and pour in. When cold cut in squares and roll in powdered sugar. Mrs. M. Gauw. Crackerjack Two and a half cupfuls granulated sugar, ~ cup- table- 1 cupful New Orleans molasses, spoonful lard, ~ pound butter, 1 tablespoonful vine- gar, 1 teaspoonful Stir until dissolved. Boil until it forms a hard ball in water. 1 heaping salt. Mrs. M. Schrier. Divinity Fudge Two and a half cupfuls granulatel '''hi sugar, 1/2 cup- te Karo syrup, V2 cupful hot water, 1 tea- ful spoonful salt, it spins a thread four inches long. Remove from the stove and beat less than a minute Have the whites of two eggs beaten stiff, 1 teaspoonful vanilla, pour the syrup in level measure. Cook until 127 J. C. WALL & SONS SANITARY and HEATING ENGINEERS Quality Pays 11112 So. Burdick St. Phone 4447-J 128 in % cup- slowly and beat as long as possible. Beat ful of broken walnut meats or raisins can be added, or maraschino but should be drained and rather dry .. Pour in buttered tins and cut cherries make a nice variety, in squares. Mrs. Walter Baker. Fruit Sticks Take equal parts of prunes, dates, through put and mix mould into shape and roll in granulated food chopper figs and nuts, thoroughly, sugar. Anna Ebelink. Butterscotch Two cupfuls brown sugar, tablespoonfuls it crisps until butter, 2 tablespoonfuls in water. 112 cupful water, 2 vinegar. Boil Pour on greased tins. Mrs. M. Schrier. Chocolate Caramels Four squares of chocolate, 1 cupful milk, 1 cup- 1 table- ful Karo syrup, 2 cupfuls brown sugar, it spoonful butter, 1 teaspoonful vanilla. Cook until forms a hard ball in water. Pour in a buttered pan. Chopped nuts may be added. Mark in squares when cool. lVlrs. IH. Schrier. Fig Fudge One quarter pound figs, 1 cupful pinch of salt, 2 cupfuls granulated spoonful ground ginger, butter 8 minutes until thick, cold water, 14 tea- size of walnut. Boil sugar, then beat same as fudge. Mrs. De Koning. Chocolate Fudge Two cupfuls granulated 1 tablespoonful butter, sugar, % cupful milk, 1/:~square Bakers' chocolate, 129 1 teaspoonful sugar, milk and chocolate soft ball in water. vanilla, 1 cupful together nut meats. until it forms Cook a Mrs. Wm. Moerdyke. Chocolate Fudge Four cupfuls of sugar, half white and half brown, chocolate, then so it is cooked add 1 teaspoonful thick enough to turn out. 1 large tablespoonful butter cook until will not burn. After it of vanilla and stir until size of an egg, milk enough to wet it has boiled five minutes, powdered or grated stirring it, Mrs. C. H. l\10erdyke. Marshmallow Fudge granulated sugar, Two cupfuls milk, 2 tablespoonfuls it forms a soft ball, add 15 or 20 marshmallows, hard until melted, pour when cold. grated chocolate. into buttered 1 cupful sweet Cook until stir pans and cut Mrs. Volm. Moerdy ke. Peppermint Candy sugar, 218 cupful water, When it Two cupfuls or wintergreen. peppermint off stove Drop from teaspoon on buttered and add lis teaspoonful flavor with take cream of tartar. threads platters. Mrs. De Koning. Sea Foam Candy Let 2 cupfuls brown sugar and l/2 cupful water boil until a little dropped in cold water will form a ball. Then have ready the white of 1 egg beaten to the syrup to the white of a stiff egg, beat briskly until it can be dropped by spoon- fuls on a platter without Slowly beat spreading. froth. :1\1rs.Wm. Van Peen en. 180 BEVERAGES Breakfast Cocoa One and a half tablespoonful cocoa, 2 tablespoon- fuls sugar, 2 cupfuls boiling water, 2 cupfuls milk, l\1ix cocoa, sugar and pinch of salt. salt, dilute with l/2 cupful boiling water to make smooth paste, add remaining water and boil 1 min- ute. Turn into scalded milk and beat with Dover beater 2 minutes. Scald milk. Fruit Punch syrup, One cupful water, 1 cupfuls sugar, l/2 cupful tea, 2 cupfuls strawberry pieces of 5 lemons, pieces of 5 oranges, 1 can grated pineapple, 1 can maraschino cherries. Make SY1'UP by boiling water and sugar 10 minutes, add fruit juices and tea. Let stand 30 nlinutes and strain, add ice water to make 11/2 gallons of liquid, add cherries. This will serve 50 people. Committee. Coffee Allow 1 teaspoonful of coffee for each person to the pot, moisten with the be served and one for white of an egg and sufficient water to make a thick paste. Add as many cups of boiling water as spoonfuls of coffee used. Boil three minutes. Pour a little to free the spout of grounds and retul'n it to the pot. Let stand where it will keep hot, but not boil. Committee. 131 Joldersma & Gilman Co. Funeral Home Lovell and Henrietta Phone 2743 ooooooooooooooooooooooaooooooooooooooooooo 132 RECIPES uGathered by the Way" R E C I P ES :herrd by the Way" R E C I P ES Gathered by the Way" RECIPES U Gathered by the Way" RECIPES "Gathertd by the W ayn RECIPES U Gathered bp the W a~n