y^^W, /W r / . /? / c_/* • ^ ^ ^ ^ p J J J T ^l rroundjavabi Morha cuffee into •, vour oeriolatiiiK pot : P"ur over it • LB water; ad.? to tbS a gill o! good .ream an „H.uSh- ' „ ' f r «M , makt and tun; MRS. C. T. R,:—To make devil cake, take together ifor the custard part a cupful of grated choco(cid:173) late, a cupful of brown sugar, half a cupful of sweet milk, the volk of one egg and a tea spoonful of vanilla. Stir all in a granite or porcelain saucepan, cook slowly, and set away to cool. For the cake part, take a cup(cid:173) ful of trown sugar, two cupfuls of flour, half a cupful of butter, half a cupful of sweet milk and t ream the butter, sugar and yolks of eggs ; add milk, sifted flour and whites of eggs beaten stiff; beat all together and then stir in the custard. Lastly add a teaspoonful of soda dissolved in a little warm water. This makes a large loaf that keeps indefinitely and i> worth all the trouble of making. A more at(cid:173) tractive take, however, b made by baking the batter in jelly tins and putting it together with the filling named below. The conn. rake and snowy tilling is beautiful keep more than a ' improved by being made a week ft) before it is needed. To make the filling a cupful of brown >u^ar, a cupful of waJ cupful of white sugar and a tablespoon - vinegar. Bou\untiFthiek like candy and a the beaten whites of two eggs and a quarter of a pound of marshmallows. Boil up again and place it on the cake, letting each layer of filling cool before putting the cake on top of it, • a collar of stiff white paper to keep the filling from running out. White sugar m throughout this recipe, if preferred. ^ r SERODINO BROTHERS, PRESCRIPTION SPECIALISTS, F R AN ' 1 C IJ 1 N O TWO STORES { « * ™* RACE. —sz^r C I N C I N N A T I, O. into a pan and boil for three minute 1 cup brown sugar, 1 cup water, n cinnamon, 1 tea spoon al ?e, 2 cups seedless raisins, 1/3 cup lard, 1 srall pinch salt and a little D cole? stir in 1 tea spoon sc in a little water, then 2 cups flour i has been sifted l/Z tea spoon baking powder. Hake in a slow oven. If desired 1/2 cup nuts may be added. ^ • f ^ p ^W M I I I IH "'»« Bleach Colors * have * * faded blue, pink or Gloves soap, a of pure white skimmed milk and some Cleaning U g nt Kid Gloves. Provide yourself with a cake little soft rags. After placing: the on the hand, dip the ra« i milk and rub it on the thor- v, changing the rags as soiled, as little milk as possible. a cleaned tn this manner and look like new :b the grieve become To Mend KIs Gloves, reak appea. kid grloves pla much appearance than stitches, perly done will last e as the grloves do. Oil the Eli •itCe^ OM^XJUt < / t l * U i A 4 /. try- f-rrU^fUAl 4/MJb &4jb unJtrryjjdt,, -it CAJL^JU**-> »' . J. 4f ... • L D. Aide* *Jf_L.. T _ Ji E £udington (gook Hook THE LADIES' / ID SOCIETY OF THE CONGREGATIONAL CHURCH, L U D I N G T O N, M I C H I G A N. Man may five without hooks—-what is knowledge hut grieving-' He ma y /ive without hope—ivhat is hope, hut deceiving? He max live without love—ivhat is passion, but pining? But where is the man that can live without dining? , —Lucclle. LUDINGTON. MICH.: THE DEMOCRAT BOOK AND JOB PRINT. 1 8 91 love her" he thought, "let him -win her; " "Ifhe Then he turned to the future—and ordered his dinner, T H E R E F O R E, WE DEDICATE T H IS COOK BOOK TO T HE Ludingtnn School Ma'ams, For if, out of humor, and hungry, alone, A man should sit doxvn to a dinner, each one Of the dishes of -which the cook chooses to spoil With a horrible mixture of garlic and oil, The chances are ten against one, I must oivn, He gets up as ill-tempered as -when he sat doivn. P E / B P A O B. O housewife, in these troublesome days Of faulty help, which you blame or praise; When puzzled and with furrowed brow. Then nothing so welcome as a cook book true. You've only to submit, to take A few lessons in making salads, cake, And ices too, and rolls so fine, (All found within these lids of mine,) And your frowns will vanish. Great success Will crown your efforts! happiness Will smile upon you! in the future bright, You will have helped make a church debt light. So buy a copy of our " Ludington Book," To lessen the debt, and to delight your cook. L A D I ES OK T HE A ID SOCIETY, Ludington, Mich. B R E A D. u Bread Hut bread and butter is the staff of life, is a gold-headed cane" Have about three quarts flour in your bread pan and mix thoroughly with it one tablespoon salt, one of lard and one of sugar; stir into the center of the flour about three pints of water quite warm but not hot enough to scald yeast; stir in flour to make a thin batter, then add half cake of Fleischman's com(cid:173) pressed yeast. (The other half will keep if wrapped up and kept cool.) Add flour slowly and knead un(cid:173) til the whole mass works smoothly on kneading board ; then cover in deep pan and keep warm by wrapping up, not by stove heat. In morning put iii tins or knead down again if desired. MRS. E. O. HAND, Racine, Wis. POTATO AND HOP YEAST. Boil one-half ounce hops in quart of water for fifteen minutes; strain and add six good-sized potatoes boiled and mashed, one-half cup brown sugar and two tablespoons salt. Let it stand lukewarm, then add two cakes Magic yeast softened in a little water. Keep in a warm place till foamy. This will keep sweet for a month if kept in a cool place. till BREAD MADE WITH POTATO AND HOP YEAST. Sift two quarts of flour into a bowl, making a hole in the center. Boil two potatoes in a pint of water, and mash ; pour this boiling hot into the flour and stir in about a cup of it ; then add cold water enough 'illE LUDINQTON COOK BOOK. 0 an inch thick, cut the size desired, spread with melt(cid:173) ed butter, and fold half over. After rise, bake a delicate brown? MRS. L. G. HARVEY. letting them PARKER HOUSE ROLLS. Boil one pint sweet milk and, when partly cooled, melt in it one-half cup white sugar and one table(cid:173) spoon butter; when lukewarm, add one-half cup yeast ; make a hole in two quarts flour and pour this mixture in. If for tea, set to rise over night; in the morning mix well and knead for half an hour, then set to rise again. In the afternoon knead again for ten minutes ; roll out thinner than for biscuits, rub melted butter on half the surface and fold it upon the other. Place.nearly an inch apart in pans; set to rise once more, and, when light, bake twenty min(cid:173) utes in a hot oven. MRS. J. S. WOOIUUFF. BISCUIT. One quart milk, one heaping tablespoon each of lard and butter; let it just scald; when lukewarm add one cake Twin Bros.' yeast, salt. Mix in flour to make a stiff batter ; beat for ten minutes or more. Sift flour one and one-half inches over this, put in a cool place. In morning mix into lump; when light enough make into biscuit ; let rise again and just before putting into oven rub a little melted butter over each. Makes fiftv biscuits. MRS. J. II. LYON. BROWN BREAD. - Three cups cornmeal, one cup graham, one cup wheat flour, two-thirds cup molasses, one and one- half cups sour milk, one and one-half cups sweet milk, a little stilt, two level teaspoons soda. Steam three hours and hake one-half hour. MRS. J. AI.I.KN. THE LUDTNGTOK COOK BOOK. 11 of butter the size of an English walnut. When cool, add one-half cup good yeast. Stir in all the flour it will take. Let rise, then make into loaves and let rise again till very light. Bake slowly. MRS. HOOGSTRAAT. CINNAMON MUFFINS. One egg, a little salt, one cup brown sugar, one- half cup butter, one cup sour milk, one teaspoon cinnamon, one teaspoon soda. Stir to a thick batter and bake in rings. Serve with butter while warm. MRS. R. R. W H E E L E R. MUFFINS. One quart flour well mixed with two teaspoons baking powder, three eggs, two tablespoons melted butter, one pint sweet milk. Grease and heat the tins before pouring in the mixture. Bake in hot oven. MRS. L. C. WALDO, Detroit. GRAHAM MUFFINS. One coffee cup sour milk, one tablespoon sugar or molasses, one egg, one scant teaspoon soda, one-half teaspoon salt, enough graham flour 4o make a stiff batter. Sweet milk and two teaspoons baking pow(cid:173) der can be used instead of sour milk and soda. Bake in muffin pans twenty minutes. MRS. WARD'S PUFFS. One quart flour, three teaspoons baking powder, three eggs, a little salt, milk to make a stiff batter. Put into hot irons. JOHNNY CAKE. Two eggs, one-half cup sugar, one tablespoon salt, one cup sour milk, one-half cup sweet milk, two table(cid:173) spoons sour cream, one-half teaspoon soda, one-half THE LUDTNOTOX COOK BOOK. 13 BANNOCK. One gill cornmeal stirred into one pint boiling milk ; when cool, add two eggs, one teaspoon sugar, and a pinch of salt. Bake in a buttered dish twenty minutes. MRS. H. N. MORSE. WATER-CRESS SANDWICHES. Wash well some water-cresses and dry in a cloth, pressing out every particle of moisture ; then mix with the cresses hard boiled eggs chopped fine and seasoned with salt and pepper. Place between but(cid:173) tered slices of bread, from which crust has been re(cid:173) If desired, add lemon juice to the cresses. moved. M R S. J. D. JOYCE. THE LUDTXGTOX COOK BOOK. 15 W E M O R H N D S. -r- J-IAJI. I £ , cm.^J_~ c-'"f ***-«—**v, iTVL^y. IA,\Z& ?n^*xL err H^+^Ly .. r " * ~~ . / J // 4 SOUPS. " The dinner attends yon, sir." —Merry Wives of Windsor. BOUILLON. Ten pounds round beef; cook all one day slowly with just enough water to cover the meat. Strain and put away till cold. Skim off all the fat ; beat six eggs, shells and all; add to the broth and sim(cid:173) mer for three-quarters of an hour, until clear. Strain through a flannel bag and season with salt and pepper. HATTIE R. LYON. OKRA SOUP. Take three pounds of fresh, lean beef or a fine, fat chicken, and let simmer in a gallon and a half of water two hours. Skim off the fat and season with salt and pepper. Cut up a small portion of the meat and return it to the soup. Add a cup of sliced green okra or half a cup of dried okra, and a cup of tomatoes peeled and sliced. Boil till the meat is in shreds and the vegetables in pieces. MRS N. J. GAYLORD, POTATO SOUP. Boil twelve potatoes and one onion till very soft, with a piece of pork the size of an egg. Take two eggs, a little baking powder, salt, and flour, and rub together into balls about the size of beans ; add these to the soup and boil about ten minutes. MRS. D. T. HUSTON, THE LUDIXGTOX COOK HOOK. M E M O R S N D K. THE LUDTNQTON COOK BOOK. -J/ J. A. ARMSTRONG'S IS THE PLACE : TO BUY CHOICE GROCERIES AND P R O V I S I O NS Flour, Feed, Crockery, Glassware, Notions, Etc. Here You Will Find the Best Butter in the City. The Only House in Ludington t h at Handles The Celebrated Pearl T op Lamp Chimneys. EVERYTHING WARRANTED AS REPRESENTED. Telephone No. 4, JAMES STREET, LUDINGTON, MICH. THE LUDl>ON COOK BOOK. 23 m E ! « O B K N D R. THE LUD/XGTOX COOK BOOK. 25 M E W O R H N D H. M E A T S. '* The turnpike road to feoffa's hearts, IJrnd, hies through their mouths, or I mistake mankind.^ R E EF CROQUETTES. Put one tablespoon butter and two teaspoons flour into a saucepan and cook till smooth, stirring con(cid:173) stantly ; add a cup sweet milk ; season to taste with a little salt and pepper ; when cold, add one pint cold roast beef chopped fine, one-half cup sour cream, and juice of one lemon. Roll into oblong shape, dip into beaten egg, t h ei into cracker crumbs, and fry. Cold veal, chicken or turkev may be used instead of beef. MRS. B. F. WADE. BEEF CROQUETTES. Three pounds beef boiled and chopped very fine, one quart fine bread crumbs, four tablespoons dried sage, two tablespoons pepper, one tablespoon salt, one cup sweet milk, five eggs. Mix all together, make into balls, roll in yolk of egg, and fry in butter. Miss ETTA BOYDEN. BAKED WINCED KEEF. One cup cold beef chopped fine, one cup boiled rice, one cup milk, one egg, two tablespoons butter, salt and pepper to taste. I'ut milk over the fire in a pan and. when hot, add all the other things except the egg; stir two minutes and remove from fire; add the egg well beaten ; turn into a dish and bake twenty minutes. MRS. B. B. GIBSON. THE LUDTXOTOX COOK HOOK. 29 DEVILED HAM. One-half pound raw ham cut in thin slices, one tablespoon dry mustard, one tablespoon vinegar, two tablespoons melted butter, a little cayenne pepper, and a slight dredging of flour. Mix all but the ham and flour and spread the mixture on both sides of the slices, sprinkle the ham with the flour and broil over clear coals for seven or eight minutes. Serve quickly, on a warm dish. MRS. MCCONNELL. ROAST BEEF. Use a piece of best loin or rib, seven or eight pounds. Beat it thoroughly all over, lay in roasting dish and baste with melted butter. Place in a well heated oven and baste frequently with its own fat, which will make If, when roasting, the gravy cooks too brown, turn in a wine(cid:173) glass of German cooking wine, and repeat this as often as the gravy cooks away. The roast requires about two hours. Season with salt and pepper. it brown and tender. MRS. D. V. SAMUELS, Chicago. CREAM CHICKEN. One chicken of four and one-half pounds or two of large six pounds, four pounds sweet bread, one can mush(cid:173) rooms. Boil chicken and sweet breads and cut as for salads. In one saucepan put one quart cream ; in another four tablespoons butter and five even ones of flour ; stir until melted, then pour on the hot cream and stir until it thickens ; flavor with a very little grated onion, and season with pepper. Put the chicken and cream into a dish, add mush(cid:173) rooms cut in small pieces ; cover with grated bread crumbs ; put pieces of butter on top anil bake ten or twenty minutes. THE LUDTNGTOX COOK BOOK. TUBKEY DRESSING. One quart bread crumbs, one heaping tablespoon butter, two well beaten eggs, one quart oysters chop(cid:173) ped ; season with pepper, salt, and a grain of cayenne pepper. MRS. A. E. CARTIER. • • ^ # I * X. 7 v u J « t Jc o-L^y iJ^0: -fyrw inJUL «sJZ~i &-W cfc - t ^ - ^' A-(A*J>jb "Vv^i-fc - ^ M i^ ^t *JJL> ) 1A4S KJOJL (stAjuU; < «&- I -tie,, } A - a o ^ J. - C t- ti+U^ - let <^Z^'dt «X(Ml i*. fit <*?l ->« ( t ^ LX u i j j^ ^^ i ^ ic UrJ££r»J^ 7^^> ^£*^- *&^ ^y^,;T* / *. txmx y.£ Ua^u <~& &JL+' -u~jtZf -l^g %^k4 #~&; •KA-CJL ?t-x. t-nJL Y C^yj, jj^i a y T^/ M C«^/ >K^^/ ^ ^/ a. A ^ ^i •^^-t-fru, X» ^3DCCt *AJ-l£L A-ACC f ^LssfduL^- ^/ v T a *C »-r A' 7- tA i ^i j t u uv "^-' -f~«^k •^AJL* THE LUDXNOTON COOK BOOK. 35 M E W O R K N D K. fl-QA*Ods lAS\£-^*-*- J*^4l-&s $ 3- *-4ff y SoJtt , / £ v ^ G^ fijuu^Jti^, THA-ifLi *« " '^f f4*+*- . fro**, uritx* PrnJlu^y UJ4J^^ y o^ <*^*f> S*-^L JUlC****-. E N TR I E S. '*/ care not wkat, so it be wholesome food" —Taming of the Shrew. CREAM OYSTERS. * Take one quart of oysters, drain off liquor, put on the stove in saucepan with enough hot water to cover them, and heat through; then drain off the water and add the oysters to the following: One pint of cream, one pint of milk, a tablespoon butter, and some salt; scald in milk boiler, thicken with three or four table(cid:173) spoons corn starch, and add a pinch of cayenne pep(cid:173) per. After adding the oysters, pour this over hot, buttered toast. Whipped cream may be added if de(cid:173) sired. . MRS. J. S. STEARNS. ESCALOPED OYSTERS. Crush and roll several handfuls of friable crackers; put a layer in the bottom of a buttered pudding dish; wet this with a mixture of oyster liquor and milk, slightly warmed; next a layer of oysters; sprinkle with salt and pepper, and lay small bits ot butter upon them; then another layer of moistened crumbs, and so on till the dish is full. Let the top layer be of crumbs, thicker than the rest, and beat an egg into the milk you pour over them; put pieces of but(cid:173) ter on top; cover the dish and bake half an hour. THE LUDTXOTOX COOK BOOK. 39 and brown on top—about half an hour. A little chopped parsley sprinkled between im(cid:173) MRS. A. P. MOCONNELL. proves it much. the layers MACARONI AND C H E E SE One-fourth pound of macaroni, one-fourth pound cheese, one-half cup of cream, one tablespoon butter, salt and pepper. Break the macaroni, add salt and boil rapidly in as littje water as possible, twenty-five minutes. Drain and put in layers with the cheese in a baking dish. Put the butter on top in small bits, add cream and bake twenty minutes. EGG NEST ON TOAST. For six nests use one-half dozen eggs, one-half tea(cid:173) spoon salt, one and one-half tablespoons butter, and six small slices of toast. Separate the whites, keep(cid:173) ing the yolks whole by leaving them in the half shells till ready for use. Beat the whites and salt to a stiff froth. Toast the bread. Dip the edges in hot water, butter and place on a tin sheet or pan. Heap the whites on the toast. Make a depression in the center of each mound, and after putting a little butter in each depression, drop the whole yolks into the hol(cid:173) three lows. Place in a moderate oven and cook minutes; serve at once on a warm dish. If desired, a spoonful of chopped ham may be spread on each slice before the whites are used. MRS. A. P. MCCONXELI.. . SHIRRED EGGS. Beat whites to a stiff froth; arrange yolks on the centerof the platter with whites around, sprinkle with salt and pepper and bake in oven about three minutes. HATTIE R. LYON. THE LUDTKGTON COOK BOOK. 41 with butter, and cover with cheese quarter of an inch deep, Pile up the slices and set platter in hot oven till cheese melts. Serve immediately. MRS. J. B. MCMAHOX. WELSH RARE-BIT. Cut in slices half a pound good rich cheese; put over the fire with one pint milk; stir till the cheese is entirely dissolved, then add four beaten eggs; stir constantly till it thickens. Toast three slices of bread, butter, and spread with mustard mixed with cold water. Place in a shallow dish and pour on the omelet. MRS. D. V. SAMUELS, Chicago. O* ZJLLU^, aZkJU- £rt*-*(t tssiu' 'iJ*i-r&J o^jt™ Olyii ~~^~^ *^> «f* vjv ^|v / '-^tto^^ "3 hAsV , r &aJ>*>~tK l+Jfc- ) > • 7. 'fj-c^dt.- -ft ^-~*~~—~ • ^ - ^rt H I E W O R K N D R. ; £U-*- yi^a^/u> t>f- d^l^/r) aJ^r rf nr^r ~t£jL 4i*JL 's&rLL us-fU^tt, OTAA-^XA^- ^A. ^aJtjLi-d U^AJ£IAY IAAIZLC? CL^AOCOA^. , U7-&*LjL~ auiaa^tX^ tAslA?jL a-* -To-r^.. inAA^L AAAL* *.«A*U+AAAA*^ ^ THE LUDINGTON COOK BOOK. 45 n i E m O R H N D H, 3 ltl*i,t/ *7« jr.v.Z^ s<*fwl, £ ~ W. a ^ ™ ^. ^ j ^ " * ^ * * ' "* WX -/ -y w?f ?**^> ****, s**/ rU^( _ ^ ¥?tw- ftt*L^ *£**«> *$ rfw*-. THE LUDINGTON COOK BOOK. 45 I » I E ! » ! O R S N D R. '^/l A ^ ~ p -V <^-C » T f « iO Usx/$i _/t - ^ -^ ,*&**. Z++L fw ^^ < 1^ V ^ ^- .' «»• CATSUPS AND PICKLES. / smell it ; upon my life, it will do -well. — King Henry IV. CURRANT CATSUP. Five pounds currants, five pounds sugar, one-half pint vinegar, one tablespoon cloves, one tablespoon allspice, one tablespoon cinnamon, one-half table(cid:173) spoon salt, one teaspoon black pepper, one teaspoon red pepper Boil half an hour; strain into bottles while hot and seal. MRS. MAXIM. CURRANT CATSUP. Five pounds currants, three pounds sugar, one pint vinegar. Tie in a bag two tablespoons cinnamon and one of cloves; sift an equal amount through the fruit. Mash the currants and boil hard for an hour. Bottle while hot. MRS. R. R. W H E E L E R. GOOSEBERRY CATSUP. Nine pounds gooseberries, five pounds sugar, one quart vinegar, three tablespoons cinnamon, two table(cid:173) spoons cayenne pepper, one and one-half tablespoons each of allspice and cloves. The berries should be nearly or quite ripe. Take off blossoms, wash, put into porcelain kettle and mash thoroughly. Seald and put through colander. Add sugar and spices, boil fifteen minutes, then add the vinegar cold. Bot(cid:173) tle immediately before it cools. MRS. G. N. S. THE LUDTN&TON COOK BOOK. SI CHOW CHOW. Fifty small cucumbers, one dozen small green tomatoes, one small measure of small onions, one small measure of butter beans, three head of cauli(cid:173) flower. Scald cauliflower and onions in milk and water and then take them out and drain. Put all the ingredients together, pour over them a strong, hot brine, and let them stand twenty-four hours. To one gallon of vinegar add one pound English mustard, one cup sugar, one cup flour, one tablespoon each of all the spices, three red peppers. Bring all to a boil and pour over the whole. MRS. L. S. OATMAN, Buffalo, N. Y. CHOWDKIt. One head cabbage, twelve green tomatoes, twelve cucumbers, two green peppers, one teaspoon mustard seed, one teaspoon chopped horse radish, two bunches celerv. Cover with vinegar, scald, and seal while hot. MRS. E. D. SXOW. ' GREEN TOMATO ROY. Two gallons tomatoes sliced without peeling, twelve good-sized onions sliced, two "quarts vinegar, one quart sugar, two tablespoons salt, two tablespoons mustard, two tablespoons black pepper, one table(cid:173) spoon each of cloves and cinnamon. Mix well and cook till tender, stirring often lest they scorch. This is a pleasant sauce for meat and fish. MRS. G. N. S. PICKLED LILY. Sprinkle one peck chopped, green tomatoes with one cup salt. Let them stand over night, then drain offjuice. Half dozen small onions, chopped fine, four green peppers, four cups brown sugar, four large tea- THE LVT)TNGT03T COOK BOOK. 63 PICKLED BLACKBERRIES. One pound sugar, one pint cider vinegar, one tea(cid:173) spoon each of powdered cinnamon, cloves and all(cid:173) spice. Boil all together fifteen minutes, then add four quarts of berries, scald—not boil—ten minutes. PTCKLES. MRS. G. N. S. One-half bushel small cucumbers, one quart small white onions, three green peppers. Wash, and let stand in brine over night, then wipe dry and pack in a jar, first a layer of cucumbers, then onions, a few pieces of horse radish sliced thin, and a little of the green pepper, and so on till the jar is full. Boil the vinegar, skim, and when cold pour it over the pick(cid:173) les. Let them stand two days; drain off vinegar and boil as before. After three days repeat the process. Spread over the pickles a cloth well sprinkled with mustard. Vinegar may be diluted to suit taste. MKS. A. M. BARNETT. MIXED PICKLES. Three quarts cucumbers cut into small pieces, one quart chopped onions, four green peppers sliced, two quarts green tomatoes, two heads cauliflower. Put all together, sprinkle with one-half cup salt, and let them stand over night, then drain tboroughly for half an hour, and scald in weakened vinegar. DRESSING. One-half pound mustard, one cup sugar, one cup flour, one ounce tumeric, two quarts vinegar. Pour this over pickles. MRS. D. W. GOODENOUGH. TOMATO PICKLES. Slice one peck green tomatoes and six large onions, mix them and sprinkle with one cup salt.. Let stand over night, then drain thoroughly, and boil fifteen TilE 1JJD1NGT0X COOK BOOK. 65 YvWsuppi-y Th^<-c^(£iiJi_ X^K I>. SWISS PUDDING. One cup flour, four tablespoons butter, three table(cid:173) spoons sugar, one pint milk, five eggs, grated rind of a lemon. Place the lemon rind and milk into a double boiler; rub flour and butter together, pour boiling milk on this, ana" return to boiler. Cook five minutes, stirring the first two. Beat yolks of egg and sugar together, stir into boiling mixture, and remove from fire immediately. When cold add whites of eggs beaten to froth. Turn mixture into a buttered three quart mould and steam forty minutes. Turn on hot dish and serve without delay. Creamy sauce, wine sauce, or a tumbler currant jelly, melted with juice of two lemons, should be served with it. MRS. A. H. YAX VLIET. SCRAP PUDDING. Fill each sauce dish with a few slices or cubes of stale sponge cake; steam first, if needed warm, but it TilE LVDINGTON COOK BOOK. 79 together, and added sugar, beaten to the above. Take off as soon as it thickens, and stir in whites of three eggs beaten to a stiff froth; flavor with vanilla, and pour into a mould to cool. Serve with whipped cream and sugar. MRS. E. 0. HAND, Racine. TAPIOCA CREAM. Soak three large tablespoons tapioca in cold water three hours, then salt. Stir together two-thirds cup sugar, yolks of four eggs, and a scant quart of milk, heated to nearly boiling; add the tapioca, flavor with vanilla, and cook like boiled custard. Add the beat(cid:173) en whites after removing from stove. MRS. HARRINGTON. P U D D I NG S A U C E. One-half cup melted butter, one cup sugar, two eggs well beaten. Over this pour one cup boiling water. Stir it well, but do not cook. MRS. DUDDLESON. FRUIT SAUCE. Heat one cup canned fruit juice and add a small teaspoon corn starch dissolved. IIATTIE R. LYON. ORANGE SHORTCAKE. Allow an orange for each person; peel, cut in small Prepare pieces, remove seeds, sweeten shortcake same as strawberry shortcake. to taste. MRS. R. P. BISHOP. BOSTON CREAM PUFFS. One and one-fourth cups cold water, two-thirds cup butter; put on the stove and let boil a few minutes, then stir in slowly a large cup of flour; when all is well mixed and beaten, take from the TilK LUDINQTON COOK BOOK. 81 Double Brick Scores I ° X r ~ * ~® ® ® ® ® ® ® ®~® ® ® ® ® ® ® ® S^S o ' FOURTH WARD, L U D I N C T O N. o < J , Dry Goods Department. 111 this d e p a r t m e nt we are always up with t he season, and have fine lines to show yon. O nr stock of Staples is the largest in the city, while in Linen a nd m :=Sfe ^%V f..^ I I II ; '. '—';• Talilc G Is we excel t h em all. In Hosiery we show the cheapest as well as t he finest, a nd can suit your taste every time. In Ladies' and Misses' Dress Goods we h a ve all t he latest fabrics, a nd in all other d e p a r t m e n t s, i n c l u d i ng Cloaks and W r a p s, we n a me very low prices. Call a nd e x a m i ne o ur D ry Goods, and we believe we can please you. Very truly, D O U B LE B R I CK S T O R E S. k : TilE LVD1NGT0N COOK BOOK. 83 W E m O R K N D R, W E W O R R N D H. *"*H tUft * « JL ^ 1&& Ic^lcJU fbLft. <^** lr-e-v*S ^sy^j^jL^c*-*-' \SZt- ^^Ct^L^-y /****• i ' §' """ 7^ Z^aMbJit-ru^ " — ^ u ,- n+*eb /^ jjj"y,11$. THE LUDINGTON COOK BOOK. 85. m E W O R K N D H. UrU- vB-> u~nn/r\A* lAS AJ J^AM- tcri / * • P I E S. Who can cloy By base imagination the hungry edge of f of a feast appetite —Richard U. APPLE CUSTARD PIE. One pint grated apples, one-half pint milk, six eggs, four ounces butter. Season and sweeten to taste. This makes two pies. CREAM PIE. One coffee cup milk, one tablespoon corn starch, yolks of two eggs, four tablespoons sugar. Cook well and when cool, flavor with vanilla. Bake the crust before putting in the filling. For frosting, beat the whites of two eggs with tablespoons sugar. Flavor and set in the oven to brown slightly. two DELICIOUS PUMPKIN PIE. rub Out the pumpkin into small slices, and steam till tender. Mash and through a seive, adding while warm a good sized lump of butter. To one quart of pumpkin add two quarts milk, six eggs— yolks and whites beaten separately, one teaspoon salt, one teaspoon ginger, one tablespoon cinnamon, one nutmeg, and sugar to taste. MRS. H. N! MORSE. LEMON PIE. Grated rind and juice of one lemon, one cup sugar, one cup corn starch, three eggs, saving white of one for frosting. MRS. W. A. MARSHALL. THE LUDTXOTOX COOK BOOK. 89 VINEGAR PIE One cup sugar, two-thirds cup vinegar, three table(cid:173) spoons flour, one cup water, a little salt. Mas. GEO. T R I P P. MINCE PIES. Four pounds of meat, boiled and chopped, three pounds of suet, boiled and chopped, nine pounds chopped apples, four pounds of raisins chopped, five pounds of sugar, one quart molasses, two quarts cider, eight pounded crackers, five teaspoons ground cloves, ten teaspoons cinnamon, four'teaspoons all(cid:173) spice, two teaspoons of cloves, six tablespoons of salt; mix thoroughly. When making pies add bits of but- t e r- M K S' R' R BISHOP. ^i*JU^^ e^t vzr~is<- ff-em( THE LUOfXGTOX COOK BOOK. 93 W E m O H H N D K. I C E S. "for no-iv vie sit to chat as -well as eat." —- Taming of the Shrew. FROZEN STRAWBERRIES. One quart berries, one cup sugar, one cup water. Crush the berries, then add sugar and water; mix thoroughly and freeze. Serve with whipped cream. ITALIAN SNOW. One quart water, whites of two or three eggs, one- third can grated pineapple. Freeze like ice cream. If grated pineapple is not to be obtained, take the whole canned fruit and chop fine. Cook a little and add the well beaten whites, just as the mixture is put into the freezer. Mis. A. P. MCCONNKLL. LEMON ICE. Six lemons, juice of all and grated peel of three; one large, sweet orange, juice and rind, one pint water, one pint sugar. Squeeze out every drop of juice, and steep in it the rind of orange and lemons one hour; strain, squeezing the bag dry; mix in the sugar, and then the water. Stir until dissolved, and freeze by turning in a freezer, opening three times to beat all up together. FROM MARION HARLANO. PINEAPPLE ICE. One juicy, ripe pineapple, peeled and cut small, juice and grated peel of one lemon, one pint sugar, one pint water, or a little less. Strew the sugar over the pineapple and let it stand an hour. Mash all up THE LUblNGTON COOK BOOK. 97. FRANK FILER, W. • • -» DEALER IN * • • « * —= - H©1CTM1W© -- — -- —> Proprietor of the Ludington Electric •IIIIIIIIIPHI*^^ Works. Prepared at all times to fur- BiiiiiiiiiiiiiaiiiiiiiiiiM nish Arc and Incandescent Lights in irUM.M'i Mi; i^liilri!!!.!!!.1:,:.1!: li; •.iiiliii :!i . '. :i M' IhMlll'M!!. :'::!!: :i: M ^ all parts of the city. All lights guaran- I Mi !M 'ii:":;!!!-1!!^^!"!!-''!! i|'!-i|| ! teed as represented and trimmings of ;;•.:!•:::! j! :!;! • i! J:-M.I!!-:i::!:i;iiiiin:!i;;!-1 ;i:;"r!i!::i!M!!i:n::i!!i•'! , all kinds furnished to order. i i ! !' ! ! '- T; M!! 1: 11! i! I:!''• l1^ !|i I':" - •'"' IM'111!! I! I i!M:': lii:!;!;:'!!;-!:;: '!|.:|i|.M-^! .M.:-;:.... : ::; HOKBinuinnmnBrHnniiiiiiflffiiiwRimnuimmummni^HBniHtii All work done by CQmpetent and ex- ' ••••IIHl pert workmen, and safety guaranteed. luiiuiiMUHiiiuuuiimiuawiEMUittHHBitttifflHHfmmtwHHHmmiiinniiiinffimtmiinniiftfitHfntinn Yours respectfully, • • • • I BM I ! • •• FRANK FILER. Ginger Ale. A simple way of making plain gin(cid:173) ger ale is to boil fresh ginger root in water, an ounce of the root to each gallon of water. Just as you take it from the fire, and after it is quite spicy, add the grated yellow rind of half a lemon. When cold, strain ; add to each gallon a pound of sugar and the juice of two lemons. Dissolve half a yeast cake, add it to the mixture, and let it ferment for about three hours. Bottle, cork, and tie down the corks. THE LUDfNGTOZ • • aJ^ - 3 v. . 0L-~,— g^ en • 3 -ryzeXAU^f ' G^jv- / 25 M-0-iS tX, u ZL^JH; —tA.d. tt • -*-• " ^- ^ M E K O R R N D R. !^> l&jvlJl J -tf^Jxltf Jn^/e^ *^f&&f°- S^JJULU, QUISL^'oJjJty - ^ X i >s fixxMj-*^ {us-fu i • -- CAKES—CONTINU ED. FRUIT CAKE. One pound sugar, one pound butter, one pound flour, two pounds raisins, two pounds currants, one- half pound figs chopped fine, one pound citron, orange and lemon mixed, two teaspoons cloves, two teaspoons nutmeg, four teaspoons cinnamon, one tea(cid:173) spoon soda, one-half teaspoon black pepper, one-half tumbler brandy, ten eggs. I MRS. A. DRACH. ONE YEAR FRUIT CAKE. Two pounds brown sugar, one and one-half pounds butter, three pounds stoned raisins, three pounds cur(cid:173) rants, three pounds citron, one and one-half pounds flour, twelve eggs, one gill wine, one gill brandy, one- half cup sweet milk, one teaspoon soda, one teaspoon cloves, one tablespoon allspice, one nutmeg. Bake in moderate oven; keep in tight box until ready for use. MRS. C. W. SPEAR. MARBM3 CAKE. &**0£**i\.^7° ' Light part : One and one-half cups granulated sugar, one-half cup butter, one-half cup sweet milk, -&, one teaspoon baking powder, two and one-half cups ~. t ^ flour sifted several times, whites of four eggs beaten to a stiff froth. Dark part : One cup brown sugar, ^^ one-half cup New Orleans molasses, o,ne-half cup P. SPONGE CAKE. One cup granulated sugar, four eggs—whites and yolks beaten separately, one cup flour, pinch of soda, one-half teaspoon cream tartar in flour, one table(cid:173) spoon melted butter, one tablespoon sweet milk, pinch of salt. MRS. E. W. MARSH. MOLASSES FRUIT CAKE. One and one-half cups molasses, one-half cup sugar, one cup cold coffee, one heaping cup butter, one cup seeded raisins, one-half cup finely chopped citron, four and one-half cups flour, one teaspoon each of salt, soda, cinnamon, ginger and nutmeg. Bake one hour in three quart pan. MRS. E. D. WEI.MER. THE LUMNQTON COOK BOOK. 113 VANITY CAKE. One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, one-half cup corn starch, one teaspoon baking pow(cid:173) der, whites of six eggs. . Bake in two cakqs, putting frosting between and on top. INI lis. W. A. C ARTIER. VELVET SPONGE CAKE. Six eggs, leave out whites of three, and beat two cups sugar with the rest for fifteen minutes, one cup boiling water, three and one-half cups flour. Put in last the three whites beaten to a stiff froth. MRS. ATJCE GRISIM. W H I TE CAKE. Two cups pulverized sugar, one-half cup butter, two-thirds cup sweet milk, one and one-half cups flour, one cup corn starch, two teaspoons baking powder, whites of eight eggs; flavor to taste. Stir butter and sugar to a cream, add milk and flavoring, then sift corn starch, baking powder and flour to(cid:173) gether several times, and add slowly. Lastly, add " the eggs well beaten. . MRS. M. F. BUTTERS. WHITE CAKE. Three cups sugar, one cup butter, one cup sweet milk, five cups flour, five teaspoons baking powder, whites of twelve eggs. MRS. MAXIM. SPONGE CAKE. Two eggs beaten thoroughly, one cup sugar, one cup flour, one teaspoon baking powder, pinch of salt, five tablespoons of cold water; flavor to taste. Bake in square tin, frost with chocolate or cocoanut frost(cid:173) ing, cut in squares. MRS. R. P. BISHOP. THE LVDINGTOJSr COOK BOOK. 115 WHITE MOUNTAIN CAKE. Two cups sugar, two-thirds cup butter, one cup sweet milk, three eggs, two cups flour, one cup corn starch, two full teaspoons baking powder; flavor with lemon. Bake in layers or loaf. MRS. 0. A. ELLIOTT. IMPERIAL CAKE. One pound sugar, one pound flour, three-fourths pound butter, one pound almonds, blanched and cut fine, one-fourth pound citron, one-half pound raisins, rind and juice of one lemon, one nutmeg, ten eggs, one-half cup milk, one teaspoon baking powder. MRS. GEO. TRIPP. LEMON CAKE. One cup butter, three cups powdered sugar, heat these to a cream and add yolks of five eggs; one tea(cid:173) spoon soda dissolved in one cup milk, grated rind of a lemon, whites of five eggs; sift as lightly as possi(cid:173) ble four cups flour. This will make four large tin- fuls. MRS. WALTER HARRISON. PRINCE OF WALES CAKE. One cup butter, two cups brown sugar, one cup sour milk, four cups flour, four tablespoons molasses, yolks of six eggs, two teaspoons soda dissolved in a little warm water, one tablespoon grated nutmeg, one tablespoon grated cloves, two tablespoons cinnamon, one pound chopped raisins, one-half pound citron. Bake layers and use whites of eggs for frosting. in MRS. MAXIM. ITALIAN FILLING. One coffee cup raisins, stoned and chopped, one cup sugar; dissolve sugar in a little water, boil till it lumps, and pour hot over raisins; stir in the beaten COOKIES. ANNA'S COOKIES. One cup sugar, one cup butter, one-half cup milk, yolks of three eggs, two teaspoons baking powder. MRS. H. A. SCOTT. CRISP COOKIES. Beat three eggs, put them into a teacup and fill level full with sweet milk; two cups sugar, one-half cup each of melted butter and teaspoon salt, one teaspoon cinnamon, three teaspoons baking powder. Mix very stiff and roll thin. lard, one MRS. C. H. KEELER. GINGER SNAPS. One cup molasses, one cup sugar, one cup lard— scant, one teaspoon soda, one teaspoon cinnamon, one teaspoon allspice, one-half teaspoon salt, one-half teaspoon ginger. Mix hard with flour. MRS. R. P. BISHOP. CAMP COOKIES. One and one-half cups brown sugar, one cup lard, one-half cup water, one teaspoon soda, nutmeg MRS. E. S. KISTLER. COOKIES. One cup sugar, two eggs, one-half cup butter one- tablespoons cold half cup lard, two and one-half water, one-half teaspoon soda, flour enough to roll. MRS. CROSBY. Til E L U DING TOJSr COOK BOOK. 133 G I N G ER S N A P S. One cup New Orleans molasses, one cup brown sugar, one cup butter or lard; boil twenty minutes and when cool, add one teaspoon soda, one well beat(cid:173) en egg, one tablespoon ginger, flour enough to make very stiff. After well kneaded, cut and roll a small piece at a time. MRS. F R ED GULEMBO. G I N G ER S N A P S. One cup brown sugar, one cup molasses, two-thirds teaspoon soda, a little to cup hot water, one heaping salt, one even tablespoon ginger, enough flour make very thin. Cut, and bake in a quick oven. MRS. L. C. WALDO, Detroit. H I C K O RY N UT C O O K I E S. Two cups sugar, two eggs, one cup sweet cream, one-half cup butter, one-half teaspoon soda, one tea(cid:173) spoon cream tartar, one cup hickory r ut meats, flour enough to roll. MRS. N. J. G. S U G AR C O O K I E S. Four eggs, two cups sugar, one cup butter, one- teaspoon soda. Roll MRS. E. W. MARSH. half cup sour milk, one-half out as soft as possible. S U G AR C O O K I E S. Two cups sugar rolled fine, one cup butter added to sugar and worked to a cream, two eggs beaten with sugar and butter, one cup sour cream or sour milk, one teaspoon soda. Roll very soft. MRS. R. R. WHEELER. THE LUDINGTON COOK BOOK. 125 H I E W O R R N D B. / / —» •—^—'-w- —•^--~r y - 7&<^-^ /%V /fc THE LVDTNGTON COOK BOOK. m M E W O H R N D K. F R I ED CAKES AND FRITTERS CRULLERS. Four eggs, five tablespoons sugar, five tablespoons sour cream, a little soda and salt, one-half teaspoon cinnamon. Mix soft. MRS. N. F. GIDDINGS. CRULLERS. Two eggs, two tablespoons melted butter, one-half cup sugar, one tablespoon milk, a little salt, one- fourth teaspoon soda, flour enough to roll easily. Make into fancy shapes, and fry to a delicate brown in hot lard. Mns. J. A. ARMSTRONG. DECEITFUL CAKES. One cup sour milk, one even teaspoon soda, two eggs, a piece of butter size of a walnut, flour enough to roll. Roll out very into squares, and give them a stretch as they are dropped into hot lard. Excellent for breakfast, to eat with coffee. thin, cut MRS. J. S. WOODRUFF. DOUGHNUTS. One cup sugar, four tablespoons melted butter, four eggs, one cup sweet milk, three teaspoons bak(cid:173) ing powder, flour enough to roll. MKS. CROSBY. DOUGHNUTS. One cup sugar, six tablespoons melted butter, two eggs, one cup sweet milk, two teaspoons cream tar(cid:173) tar, one teaspoon soda, a little salt. Roll in sugar after cooking. Mns. SAM SNOW. THE LUD1NGT0N COOK BOOK. 1S1 illllllllllllllllllllllllllilllllllilH i i i I I I 1 P| unit •ui lie Gents' and Boys' Clothing. '^fllluiSrV^ ^ ^ l ^ B S ! ^ !- m III '"iranriiii'iiiii'SiJiKiiiiiiiiiiiiiiiiiiiiiiiiiiii ••Hill . ..•• !!'IF!!,:! \m\ This department of our mercantile trade is well stocked with all seasonable and stylish goods. These goods are either purchased direct from the manufacturer or importer for ready cash, and the dis(cid:173) counts, which amount to a large sum each.year, are divided up among the purchasers by naming a lower price. We can fit the largest man or the small(cid:173) est boy, and can name prices that can(cid:173) not be excelled in Michigan. We have no drives, but sell all g(-ods at a small advance, thus giving all an opportunity of purchasing without putting up for special drives, which are no more nor less than presents to a few at the cost of many. When in need of Clothing, give us a call at the 11 L 1 II i B Ji J 1 J 1 1 II! Double Brick Stores. i in li i TH! 1 5 TUB LUDINGTON COOK HOOK. 133 m E M O R n N D B. PRESERVES AND JELLIES. 11 WiIVt f lease voitr Honor, taste of these conserves." —Taming of the Shrew. PEAR PRESERVES. Pare the fruit, cover with water, and boil till soft enough to be pricked with straws; remove pears, put the sugar into the same water and boil till clear, then put pears in and heat through; put into cans. Al(cid:173) low one pound of sugar to one of fruit, weighed after it lias been peeled. MRS. J. ALLEN. PRESERVES. Equal quantities of grapes and sweet apples are preserved,using a pound of sugar to one of fruit. Quinces and sweet apples prepared in like manner are eaten with a relish. MRS. O. J. WILCOX. PRESERVED PINEAPPLE Pare, cut into slices, take out the core of each one, and weigh, allowing pound for pound of sugar and fruit; put in alternate'layers in the kettle and pour in water, allowing a teacupful to each pound of sugar; heat to a boil, take out the pineapple and spread on dishes in the sun; boil and skim the syrup half an hour. Return the pineapple to the kettle, and boil fifteen minutes; take it out, pack in wide-mouthed jars, pour on the scalding syrup, cover to keep in the heat, and when cold, tie up, first putting brandied tissue paper on top. FROM MARION HARLAND. THE LVD1NGT0N COOK BOOK. It: LEMON JELLY. One package gelatine dissolved in one pint cold water, juice of three lemons and rind of one and one- half, two pounds sugar, three pints boiling water; strain through sieve or bag: put immediately into moulds which have been previously dipped into cold water. To remove from moulds, dip into hot water for a minute. MRS. E. C. FOSTER. RASPBERRY AND CURRANT JELLY. To two parts red raspberries or "Black caps," put one of red currants, and proceed as with other berry jelly. The flavor is es(cid:173) pecially nice for cake. FROM MARION HALRAND. is exquisite. This jelly WINK JELLY. Upon a box of gelatine pour a cup of cold water, and after half an hour add one pound sugar, juice of three lemons and rind of one, nearly one quart boiling water, and one cup of wine; strain and let it cool. If a yellow tint is desired, use Sherry; if red, Claret, and one spoon of berry juice. MRS. F. E. GARY. STRAW'RERIiY JAM. For every pound of fruit three quarters of a pound juice to every four of sugar, one pint pounds strawberries. Boil the currant juice and strawberries half an hour, stirring all the time; add the sugar when you have dipped out nearly all the juice, leaving the fruit quite dry, and boil up rapidly for in small jars with bj-andied tissue paper over the top. The currant juice may be omitted, but the flavor will not lie so twenty minutes, skimming carefully; put FROM MARION HARI-ANP. rod currant fine. THE LUDIXGTOX COOK BOOK. 139 BLACKBERRY SHRUB. For a quart of juice, use one pound of sugar, and ten minutes, and one teaspoon cinnamon. Boil when cool, bottle and cork tight. R. S. RASPBERRY VINEGAR. Pour over two or three quarts of raspberries in a stone jar, one quart of best vinegar, and let stand twenty-four hours; strain, pour the liquor over fresh fruit and let stand in the same way; add one pound of sugar for every pint of juice, let stand one hour in ajar set in a pot of boiling water; skim well, bot(cid:173) tle and seal. It will keep for years; diluted with water it is a nice drink for the sick. R. S. THE LUDINGTON COOK BOOK. 141 M E 1 W O R R N D K. /y\q~^A^^i^aJLa^(XJL. <^9 c<-<*-o-y-Ct^ •> <% THE LUDINGTON LOOK BOOK. US H I E W O B K N D K, • C A N DI ES CHOCOLATE CARAMELS. One cup grated chocolate, one cup cream or milk, two cups brown sugar, one cup molasses, butter the in sizeof an egg; boil un'il brittle when dropped water, stirring constantly. Pour on buttered tins, and when partially cold, mark off in squares. MRS. B. F. WADE. MOLASSES CANDY. Two cups molasses, one cup sugar, butter the size of an egg; boil till hard enough to be pulled when dropped into water, when ready to take off the stove add one-eighth of a teaspoon of soda, and a teaspoon of vanilla. Stir rapidly till thoroughly mixed; cool and pull. EMILY LYON. SUGAR CANDY. Six cups sugar, one cup vinegar, one cup water, one tablespoon butter, put last with one teaspoon saleratus dissolved in water; boil fast with(cid:173) out stirring an hour, or until it crisps in cold water. Pull white with the tips of the fingers. in at the FROM MARION HAELAND. M A C A R O O N S. The whites of three eggs beaten to a stiff froth, half a pound of powdered sugar, half a pound of desiccated cocoanut, half a pint rolled and sifted crackers, one teaspoon extract bitter almond. Drop on buttered paper in a dripping pan and bake a light brown. THE LTJDTNGTON COOK BOOK. 11,7 I K E m O R R N D K. > OW . i^o a, * C * j Z^ erf c^£ •WS 8 THE LVDISGTOX COOK BOOK. to make it lukewarm. Stir until smooth and thick as batter. Add one dessertspoon salt and one-half cup yeast. Set in a warm place to rise—not too warm—and let it stand until the batter is foamy ; add three tablespoons melted lard. When too stiff to be worked with a spoon, work with the hands. Mix as soft as can be handled easily, then turn out on board, add flour, and knead until it does not stick, being careful not to make it too stiff. Warm and grease the bowl, return the dough to it, and put in warm place, keeping it covered with cloth and paper. When it begins to rise, mix with the hands, then allow it to rise again, or even a third time. When it is about double its original bulk, it is ready to be made into loaves or rolls. Turn it out on bread board, cut off enough for a loaf, and roll—not mix— into shape, being careful not to use more than a light dusting of flour or it will spoil the nice, flaky appearance of the bread. Let rise till it is double its original bulk and bake one hour in a moder(cid:173) ately heated oven. TEA ROLLS. In each piece of dough roll up a little shortening, half lard and half butter ; make into nice shape and place in the pan so they will just touch. Grease the top and let rise the same as bread. Bake twenty minutes, turn out on bread board and cover nicely. If these directions are carefully followed, the bread and rolls will be fit for a queen. MRS. KEETS. FRENCH ROLLS. To the quantity of light bread dough, enough for two dozen rolls, add white of one egg well beaten, two tablespoons white sugar and two tablespoons butter. Work these thoroughly together, roll out about half 10 THE LUDINGTON COOK BOOK. BOSTON BROWN BREAD. Two cups corn meal, one-half cup flour, one-half cup molasses, one-half cup sweet milk, one cup sour milk, one teaspoon soda. Steam three hours. MRS. STANCHFIELD. B R O WN B R E A D. Two and one-half cups sour milk, one cup molas(cid:173) ses, two cups corn meal, one cup graham flour, one teaspoon soda dissolved in small part of sour milk, one teaspoon salt. Steam three hours, then brown in hot oven. MRS. E. D. WEIMEH. BROWN BREAD. Two cups sour milk, Wo even teaspoons soda, one teaspoon salt, a handful of wheat flour, three table(cid:173) spoons New Orleans molasses. Thicken with gra(cid:173) ham flour to the consistency of thick cake ; bake one hour. MRS. J. S. WOODRUFF. ... CORN BREAD. One coffee cup corn meal, two cups flour, one and one-half cups sweet milk, one-half cup baking mo(cid:173) lasses, one teaspoon soda, one teaspoon salt. Steam three hours and bake twenty minutes. MRS. MAXIM. G R A H AM B R E AD One quart sponge made of white flour ; when light sift in graham flour till stiff enough to be kneaded. Let rise again ; add one-quarter cup syrup and one tablespoon lard ; make into loaves. Bake when light. MRS. HOOGSTRAAT. OATMEAL BREAD One cup oatmeal made into stiff pudding as for breakfast and salted, one-half cup sugar, and piece 1> THE LUMXOTOX COOK BOOK. teaspoon cream cup flour mixed with one-quarter tarter, cornmeal enough to make thin batter. Bake in a square tin. MRS. E. W. MARSH. JOHNNY CAKE. One egg, four tablespoons sugar, one-half cup cream, one small teaspoon soda dissolved in one cup sweet milk, one teaspoon cream tarter sifted with one cup wheat flour, one and one-half cups cornmeal, one small teaspoon salt. Bake in a small dripping pan. GEMS. MRS. SMITH. One egg, one tablespoon sugar, two tablespoons melted butter ; beat these together and add one cup milk, two cups flour, two teaspoons baking powder. MRS. J. A. ARMSTRONG. GEMS. One cup fine corn meal, one cup flour, one cup sour milk, two eggs, one-half cup shortening, one- half cup New Orleans molasses, a little soda ami salt. Bake in quick oven in gem tins. MRS. L. B. EI.SWORTH. GRAHAM GEVfS. Three cups graham, one egg, one and one-half cups sour milk, one-half teaspoon soda, salt and a little sugar. MRS. J. ALLEN. GRAHAM GEMS One full cup graham flour put through a seive to take out coarser paits, two tablespoons white flour, two tablespoons sugar, two teaspoons baking powder, one egg, one cup sweet milk, or enough to make it consistency of cake batter. Put into hot gem irons and bake in quick oven. MRS. C. T. SAWYER. U THE I.UDINGTON COOK BOOK. GEO. W. ROBY, PRESIDENT. T H O S. R. L Y O N, VICE-PRESIDENT. G E O. N. S T R A Y, CASHIER. A. D. W O O D W A R D, ASST. CASHIER. Irst National Hank, LUDINGTON, MICHIGAN. O B a A N I Z ED I35T 1 8 8 2. Capital, Snr>plizs, - - - - - $50,000.00 35,000.00 T r a n s a c ts a G-enEral B a n k i ng Business, INTEREST PAID ON TIME DEPOSITS. B uy and Sail Foreign and Domestic E x c h a n g e, 1G THE LUDINGTON COOK BOOK. M E M O R K N D K, ^ ^ W^fcJL ^ t^t **u/* 3U2y Ci , ^- (jr -U^i, tutitM 7^ - > ^j \ A ^x^ ^i Jm^ ^ - ^UUJuuCt K^LZJ^JL W A. *r!LdL. -^^ ^AJ^L ht fc± ^ y~ 20 - THE LUDIXGTOX COOK HOOK. TOMATO SOUP. One quart canned tomatoes, one quart good, rich milk ; cook tomatoes enough so that they can be strained through a seive. In the meantime, boil the milk, add a pinch of soda ; then strain the tomatoes into the milk, stirring constantly to prevent curdling. Season with pepper and salt ; add butter if neces(cid:173) sary ; thicken a little with flour if desirable. Let it come to a boil after seasoning, and serve hot. A I N 'T L or BROOKS. TOMATO SOUP. Two and one-half pounds of veal or lamb, one gal(cid:173) lon water, two quarts fresh tomatoes, peeled and cut up fine, one tablespoon butter, one teaspoon white sugar, pepper and salt, chppped parsley, boil the meat to shreds and the water down to two quarts. Strain the liquor, put in the tomatoes, stirring them very hard that they may dissolve thoroughly ; boil half an hour. Season with parsley or any other green herb that you may prefer, pepper and salt. Strain again, and stir in a tablespoon butter, with a teaspoon white sugar, before pouring into the tureen. This soup is more palatable still if made with the broth in which chickens have been boiled. FROM MARION HARLAND. CREAM SOUP. Two tablespoons flour, two tablespoons butter, two quarts milk, one cup fish or vegetables. 18 THE LUDIN&TON COOK BOOK. WHEN YOU GO TO A SHOE STORE Your object is not only to buy Shoes, but to procure for what you spend the best that your money will buy. .Less than this will not content you ; more than this you cannot in reason ask. Our methods are as simple as your desires. We do not lift your expecta(cid:173) tions to the clouds, but we realize them, whatever they are. We will never sacrifice your interests to ours, and nowhere else can you get a fuller and fairer equivalent for your money. You will always find the latest styles in all kinds of Footwear with us. Yours truly, GARY & BAKER, 22 THE LVDINGTON VQOK BOOK. , W E J 1 S O R K N D K. *^A e^a, uJl <^4^ / - « *. n^i^^ .^jt^ y*y^ ^ , 2^ ^ ^^ ^ f/ tift , Ir^urvu ^L,lt/y f . P * . j * . . 1 St THE LVDISOTON COOK BOOK. M E m O R 7 5 N D K. ill THE LVDINGTON COOK BOOK. H USTON ARDWARR. £3 I 1 1 I 1 m | H S3 We can not give you recipes for cooking, but we can help you by selling the best and latest novelties in cooking utensils. We always endeavor to have a first-class stock of cook stoves and kitchen supplies at lowest prices. It would please us to have you visit our store and inspect our large and complete stock of general hardware. Remember, we make the low prices on goods in our line. Respectfully yours, H. V. H Ig (gj {§)* (§j (gj yf; H ARDWARE ARRY. 28 THE LUDINGTOX COOK BOOK. IJEEF LOAF. Three pounds lean, raw beef and one-half pound fat, salt pork, chopped together ; six crackers, rolled fine ; one tablespoon butter, one tablespoon salt, one tablespoon pepper, two eggs; mix thoroughly and pack tightly in a deep tin ; cover with bits of butter and sprinkle fine cracker crumbs over top. Cover with another tin and bake one and three-quarter hours ; uncover and brown top. When taken from oven, pour off juice. MRS. L. G. HARVEY. PRESSED BEEF. Four pounds round steak chopped fine, one egg for every pound of beef, two-thirds cup rolled crack(cid:173) ers, three table(cid:173) spoons sweet milk. Bake two hours in a covered basin set in a dripping pan of water. tablespoons melted butter, three MRS. C. E. RESSEGUIE. PRESSED MEAT. Equal parts—about three pounds each—of beef cut oil' near the round and pork steak with not too much fat. Boil till very tender, cool, and chop fine or shred in the kettle. Boil again in a small quan(cid:173) tity of the liquor till the whole is well mixed. Sea(cid:173) son to taste and set in a tin basin covered with a plate to press. MRS. MAY. DEVILED HAM. One boiled ham chopped fine, twelve pickles chop(cid:173) ped fine. Dressing—Yolk of one egg, one tablespoon butter, three-fourths cup vinegar, a very small pinch cay(cid:173) enne pepper, one even teaspoon mustard. Beat egg and butter together, mix mustard with vinegar, beat all together and let it come to a boil, or just scald, stirring constantly. Beat the white of an egg to a stiff froth and add last. MRS. 1). T. HUSTOX. 30 THE LUDTXdTOX COOK HOOK. SALMON LOAF. One can salmon, four eggs beaten light, four table(cid:173) spoons melted butter, one-half c up crackers or bread c r u m b s. R ub to a smooth paste and steam one hour. thickened with one S a u c e — O ne cup sweet milk spoon corn starch, one tablespoon butter, two tea(cid:173) spoons tomato catsup, a little mace a nd cayenne pep(cid:173) per, one raw egg p ut in last. Roil one m i n u te and pour over t he salmon, which has been arranged on a platter. M R S. F. E. G A R Y. BAKED SPRING CHICKEN. Cut each of* four chickens into seven or nine pieces, wash thoroughly and quickly, and p ut into a colander to drain ; p ut half a tablespoon each of lard and butter into a d r i p p i ng pan, lay in the pieces and add half a p i nt hot water ; place in oven a nd bake half an hour, t u r n, t a k i ng care t h at they get only to a light brown ; j u st before t a k i ng u p, add salt a nd pepper to taste ; ivhen done, take out, into a dish and keep hot. To m a ke t he gravy, add a half or more of water, set t he d r i p p i ng pan on the stove, and add one tablespoon flour mixed with half c up cream or milk, stirring slowly, a d d i ng a little of t he m i x t u re at a time. Let cook thoroughly, stirring constantly to prevent b u r n i ng and to m a ke t he gravy nice and smooth ; season more if necessary. VEAL LOAF. T h r ee a nd one-half p o u n ds lean, raw veal, one slice salt pork, six small crackers rolled fine, b u t t er the size of an egg, two eggs, one tablespoon salt, one teaspoon pepper, leaves rolled fine, two teaspoons e x t r a ct of celery. Mix well ; pack tightly in a deep tin, cover with bits of butter a nd crackers : cover with a n o t h er tin a nd bake two hours. U n c o v er and b r o w n . on top. three sage M R S. J. H. LYON. THE unixarox COOK BOOK. " :M: .A. :K: :E .A.ID. F O I R, C O OK I B O O I K : ." The above meraorandura on writer's desk reminded him that the 'copy* for the advertisement of T HE BUSY BIG STORE was wanted at once, and he proceeded at once to 'till the bill.' It's a pleasant task, this one of 'writing a Cook Book ad.,' for if there's one department more than another that we particularly pride ourselves upon it is the banner one of " TZEHUSTG-S TO D E ^ T ." I'illslmry's Best, .Matchless, o ur Patent, Banner, Home ttnle, Without having as yet seen the pleasant pages of this new guide to the savorv mysteries of the culinary art, we take it for granted that high quality and absolute ittrlty of ingredient* are shown to" be essential to satisfactory results. In that case, we are sine that oar stocfc of edibles will commend Itself t" the discerning taste of every critical housewife, for we aim to keep, in complete assortment, A LI, kinds of the [rarest and best goods that are made or produced. Without attempting a complete list we will recite the Dames of various staple food products the excellence of which is widely and favorably known. FLOURS—We carrv at all times the following brands: white Swan, Royal. Vienna, Brighton and Commander. FLAVORING EXTRACTS—We consider Dr. Price's the best made, altho' many claim that Seeley's are equally good. We have full lines of each. BAKING POWDERS—While we have to keep a dozen kinds to accom(cid:173) modate the varying demand. Dr. Price's and Royal are conceded to be the best, and are preferred in the order named. As in Extract-. We consider Dr. Price's Cream Baking Powder the best of all. F A R I N A C E O US GOODS—We have every known specialty in the market in this wholesome line, including Quaker Rolled Oats, Mould's Wheat Germs, Oatmeal, Nundavene Flakes, Peerless Whole Wheat Food, Chnreh- hill's .Johnny Cake, Hill's Manioca, German Sago, Rio Tapioca, Flake Tapi(cid:173) oca, Kingsford's Corn starch, Hominy Cake, Ryeninjun Flap-Jack Prepara(cid:173) tion, Cercaline Flakes ami Hominy Flakes, from all of which delicious and nourishing dishes may he made. SPICES—O"1'* are absolutely pure. We will positively not handle the adulterated and delete reous mixtures that we fancy are only tun generally Bold as "pure" Spices on account of the "profit" that they "show. Wu -be(cid:173) lieve that a cheat in quality is just as bad as a cheat in weight—worse,.in fact, since adulterated food products must endanger the consumer's health. C R E AM OF TARTAR—We guarantee our sixty Cent Cream of Tar(cid:173) tar to be absolutely pure. Something hard to lind in the average grocery. T E A S - C O F F E E S - C O C O A S —We handle the choicest Teasand high(cid:173) est grade Coffees obtainable in any market. Our sales afford the pleasant est proof that we are recognized Headquarters for these fragrant beverages. We also sell Breakfast Coma very freely. SUl'werk's Hart Cocoa and Van 11 on ten's, whose trade mark "Best and (iocs Farthest," is known all over the civilized world. We aim to provide pleasant service and prompt deliverv. We guarantee plump weight, prime quality, and perfect value. We respectfully solicit your trade in "Things to Eat," confident that your experience witli us will warrant the belief that V E R I L Y, M E R R I L Y, M O RE K ND W O R E, " IT P A YS T O" TRADE AT THE BUSY BIG STOKE. C ^ io /3o~fcJL-JL ***- jcnAXJ^Lo tu^-a-o 4-tt-O^L-M^tU^ ^ iff- tdlAAJL MJJ. nijnMAtor- * J ^ wr Crist' / & r^ ^ tut-t- tf^JtuL rfik, KILTBEIU&INGTON COOK HOOK , +?^ ^IIU+J ,aJbt * -/ /*&*-• (WJIU Kf>^u~J?) • • v U / ' /» / SG THE LUDfXOTOX COOK BOOK. Choice Family Groceries $ $ $ $ and Select Fresh Meats. lj CARRY in stock the very choicest of Fresh Family Groceries, and out none but Select Meats. All orders carefully filled and satisfac(cid:173) tion guaranteed. A specialty of Choice Spices, Extracts, and the dozen and one little things necessary to good cooking. Call or telephone your order and the goods will be promptly at your door. COR. WASHINGTON AVENUE AND DOWLAND STREETS. + JAMES H. BRITTON. * * GOOD T I T L ES ARE m NECESSARY AS GOOD COOKING FOR H O M E S. * * * K N OW * * YOU ARE C E T T I NC WHAT YOU PAY FOR BEFORE PARTING W I TH YOUR MONEY FOR REAL ESTATE. GET AN ABSTRACT OF TITLE. * * CHAS. T. SAWYER. * THREE DOORS WEST OF THE C L UB HOUSE, LUDINGTON AVENUE. 88 THE LUDrXGTOX COOK BOOK. ESCALOPE)) SALMON. Use canned salmon and prepare t he same as escaloped oysters. T h is makes a nice dish for tea. M R S. O. J. W I L C O X. ESCALOPE!) CODFISH. Pick up t he fish into small bits a nd freshen some. t he t he thickened milk, t h en fish, and finishing with bread c r u m b s. Bake half an T h i c k en a q u a rt of milk, add a piece of butter size of an egg; p ut a layer of bread c r u m bs in bottom of dish, t h en so on, hour. C H E E SE RAMEKINS. F o ur tablespoons grated cheese, one gill milk, two tablespoons butter, two ounces bread, one-half tea(cid:173) spoon m u s t a r d, yolks of two eggs a nd whites of t h r ee eggs, cayenne pepper a nd salt t he bread a nd milk on to boil a nd stir till smooth; add cheese and b u t t er and stir over fire for one m i n u t e, t h en remove; add seasoning and yolks of eggs; beat P o ur whites to a stiff froth a nd stir in carefully. into a greased dish and bake in a quick oven. fifteen m i n u t es to taste. P ut TURBOT. Steam a large whitefish—about three and one- half pounds—till tender; remove bones and pick into r a t h er small pieces. For dressing heat one pint m i lk a nd t h i c k en with one a nd one-fourth cups of fftmr. Cook t h o r o u g h ly by setting t he dish into hot water; remove from fire a nd add two eggs and three- fourths c up butter. Put into a well buttered b a k i ng dish a layer of fish sprinkled with pepper, salt, a little t h y m e, a nd a very little chopped onion; then a layer of sauce, a l t e r n a t i ng t h em till dish is full. Cover top with bread c r u m b s; bake until thoroughly heated 40 THE LUDTNOTON COOK BOOK. OMELET. Six eggs, whites and yolks beaten separately; one cup boiling milk poured over one cup fine bread crumbs, one tablespoon butter; season with pepper and salt. Add whites of eggs last and fry in butter. This makes two. MRS. J. A. ARMSTRONG. HAM OMELET. Chop the ham fine; add two eggs, two tablespoons milk and beat all together. Drop m tablespoons into hot butter and fry. This quantity will serve four persons. This is a good way to use up small pieces of ham or other meats. MRS. 0. J. WILCOX. CELERY CREAM. After boiling chicken for salad, take the water and add pieces of celery, (the tough parts will do) boil till the flavor is extracted; season to taste with salt and celery salt. Strain, and just before using add sweet cream and a very little flour mixed with water to give it a little body. When done it should be per(cid:173) fectly smooth. Serve in small cups. MRS. E. 0. HAND, Racine, Wis. YOUNG BEETS WITH DRESSING. Boil the beets one hour, skin them, and dress with the following: Heat a pint of vinegar and water— having more water than vinegar—and stir into this one tablespoon of flour and one of butter worked to(cid:173) gether. Add a little salt and sugar, let it come to a boil, and pour over the beets. MRS. E. C. FOSTER. W E L SH RARE-HIT. Six slices of bread toasted brown on both sides, one cup of grated cheese. Dip each slice into hot water so as to soften equally; lav on platter, spread THE LUDINGTOW COOK BOOK. n PliE^^NT PLACE TO DO * * * YOUR BAKING Ba^INE^ IS AT T HE 1Ji!ll!;;;!;;;l;l:i;lll;llll|i'!;ll!Jlli:lli;!l;!:ll:;ll:iu;;!::l!ilUllul|||l:;^^ jj i j i i fi C O M M E R C I AL j ^ S A V I N G S^ AND I B A NK !:,:• ; :!.'. il :!!::!•! M; ;!:!....ii:' i' i!!: i! i i,' i'. i!' I i: I i:! I:: i I i':! I r i: MI ; :i::,::,:,l!,i1!; i,!:!:!:'i!1 !l! • i!MM !M::': I!'. I: \ I i. I'I I:. I!'h I!! I-M !|'' Capital and Surplus, $53,000.00 Interest paid on Savings Deposits and Time Certificates. - - Customers always granted reasonable accommodations. A. f. CARTIER, Pres. J. A. ARMSTRONG, Vice-Pres. H. S. FULLER, Cashier. Adam Drach & Co. ^ Dry Goods and Carpets For years we have been the acknowledged head- S?-^\ quarters for everything in the Dry Goods line. l(« Ul I oZ/ /gajL*^ _ Sltu^^tfLf* AJl^ ~JtUy£ kc+JL s^r^6~ ^M^g^d*0% ~***** * 1 '. i ome Xopic. drA \Aj &T**d b^Kfc^A^"se1feekifi^B<5*r«<'/f ^ - o <^ /3 their own. We have vacant in nearly all parts of the city and will give time to the right purchasers. lots We have several choice business lots which are on the market, and will make it an object to the close buyer to give us a call. Office, in the "Old Big Store" building on West Ludington Avenue. PKRE MARQUETTE LUMBER COMPANY. F. J. DOW LAND, S#c. and 7V i ItS THE LVDINOTON COOK BOOK. CHICKEN SALAD. One chicken cut coarse, double the quantity of celery also cut into coarse pieces, one-half cup of weak vinegar, one-half cup of butter, yolks of three eggs. Cook vinegar, butter and eggs in a dish set in boiling water, stirring constantly to prevent curd(cid:173) ling; remove from fire as soon as it thickens. When cold, add two tablespoons oil, two tablespoons mixed mustard, a little cayenne pepper and salt to taste MRS. A. P. MCCONNELL. CHICKEN SALAD. Boil chickens until tender, salting to taste; when cold cut in small pieces and add twice the quantity of celery, cut up with a knife but not chopped, and four cold boiled eggs sliced and thoroughly mixed with other ingredients. DRESSING. Boil six eggs hard, using only the yolks; make smooth by rubbing with a spoon, then pour over it a large half cup of melted butter and make perfectly smooth. Let stand until the following is prepared: Boat well the yolks of three eggs and two whole ones, or the yolks of five; add a spoon of sugar, a little salt and pepper, and one good tablespoon made mustard; beat all together and stir into one and one-half pints boiling vinegar; let cook a few minutes and remove from stove; when cool stir in the butter and eggs previously prepared, using an egg beater. A cup of sour or sweet cream stirred ment. in last is an improve(cid:173) CHEESE SALAD. Three hard boiled eggs, one and one-half cups of cheese grated fine, one teaspoon mustard, one-tenth teaspoon cayenne pepper, one-half teaspoon salt, two 50 THE LUDINGTON COOK BOOK. a nd cook till thick ; w h en cold add cup of whipped cream. Serve by p l a c i ng flowers on plates, a d d i ng one tablespoon dressing for each plate. M R S. HOOGSTRAAT. POTATO SALAD. Boil six large potatoes, peal and slice when cold. C h op fine two small onions and add to t he potatoes. Make dressing of yolks of four h a rd boiled eggs, one c up of weak vinegar, one tablespoon prepared mus(cid:173) tard, two tablespoons melted butter, salt and pepper to taste. Mix well with potato and garnish with parsley a nd slices of egg. M R S. A. M. BARNETT. POTATO SALAD. Twelve potatoes sliced very t h i n, two small onions Place in a dish little onion, a nd half an egg into P o ur on a little dressing and three of the eggs are P o ur on the rest of dressing and slice the last chopped fine, four h a rd boiled eggs. a layer of potatoes, a sliced; t h en with a knife chop egg and potato q u a r t e r s, or smaller. repeat till potatoes, onion, a nd used. egg over top DRESSING. One-half c up of vinegar, four tablespoons sugar, Place on stove and add a tea(cid:173) one tablespoon butter. spoon each of m u s t a rd a nd salt a nd a little black pepper. Let boil up a nd when partly cool stir in one well beaten egg. Let boil again till it t h i c k e n s; when cool stir in one c up of rich milk, or better, cream. M R S. H. B. S M I T H. SHRIMP SALAD. Wash the s h r i m ps in cold water t h o r o u g h ly and break up with a fork into small bits ; chop fine the whites of two h a rd boiled eggs; eream the yolks with 52 THE LUDINGTON COOK ROOK. S A L AD D R E S S I N G. Four beaten eggs, one tablespoon mixed mustard, one tablespoon cold butter, six tablespoons vinegar, eight tablespoons sweet milk. Boil until it thickens. MRS. D. T. HUSTON. S A L AD D R E S S I N G. Two tablespoons granulated sugar, one teaspoon four salt, one teaspoon mustard, one cup butter, yolks of eggs, one-half cup vinegar, juice of one lemon, one-fourth teaspoon red pepper, one pint sweet cream. Beat eggs and sugar first ; heat the vinegar and butter; don't add the vinegar and butter while hot. Don't add cream until ready to serve. MRS,. D. T. HUSTON. C H E S EE S T R A W S. Two eggs beaten, four tablespoons melted butter, eight tablespoons grated cheese, pepper and salt: add flour till thick like biscuit dough, cut into strips and bake on ungreased tins. Serve these piled log cabin fashion. To be eaten with salads. MRS. A. H. VAN VI.IKT, AH Sable, Mich. 54 THE LUDINQTON COOK BOOK. W E M O R K N D R. •OJt* (jb Ot.- r "ITU \ "' -' iV ">•:• 1&/VUI / c^ 5^ c «fcC e «^ W &, tr\iZ Y * 1 *. A -^ ^^ r- 5 * 2^ * «toc^. A&Jrtro-f^, * **f " i ^^ :jd 56 THE LTJBINGTON COOK BOOK. K E m O R S N D S. THE LUDINGTON 58 pe re Marquette Lu m bei^ JCO m_ COOK BOOK. (Q F. J. DOWLANO, Sec. and Treas. MANUFACTURERS AND DEALERS IN -^ PINE+LUMBER LTJjDnsra-TOisr, M I C H. Our mill and yard is located near the central part of the city, and we carry a complete stock of all grades of lumber, including both common and cull. If you are going to build, get figures from us at the yard office and we will make it an object for you to trade with us. Yours truly, PERE MARQUETTE LUMBER CO. 60 THE LUDINGTON COOK BOOK. TOMATO CATSUP One gallon peeled tomatoes, four tablespoons salt, three tablespoons pepper, three tablespoons mustard. Simmer slowly in a pint of vinegar three or four hours; strain through a seive and bottle. MRS. B. B. GIBSON. GRAPE CATSUP. Five pounds grapes, boiled and put through a col(cid:173) ander, two and one-half pounds sugar, one pint vine(cid:173) gar, one tablespoon each of cinnamon, cloves, allspice and pepper, one-half teaspoon salt. Boil until thick, and bottle for use. MRS. A. E. CARTIER. GREEN TOMATO CATSUP. Take eight pounds of green tomatoes and chop fine; add four pounds brown sugar, and boil down three hours; add a quart of vinegar, ateaspQon each of mace, cinnamon and cloves. Boil about fifteen minutes; let cool and put into jars. MRS. C. P. STANTON. CHILI SAUCE. Thirty-six ripe tomatoes, 'four large onions, three green peppers, two tablespoons salt, one tablespoon cloves, one tablespoon cinnamon. Boil until tender, strain through a seive, and add two and one-half cups vinegar and one cup sugar. Boil down as thick as desired. MRS. E. W. MARSH. CHOW CHOW. One peck green tomatoes, chopped and pressed until free from juice, four green peppers, two quarts onions, one cup salt, one cup white mustard seed. Cover with vinegar and scald twenty minutes. MRS. J. ALLEN. eg THE LUlilNGTON COOK BOOK. large large tea.spoons cloves, two large spoons ginger, four teaspoons mustard, four large teaspoons allspice, six large teaspoons cinnamon, three teaspoons celery seed. Put all into a porcelain kettle and cook one, or one and one-half hours. Cover with vinegar. When cold drain off vinegar and add two or three heads of cabbage, chopped fine. Heat one quart of vinegar, and one quart of water, pour over the mix(cid:173) ture. Bottle, and seal tight. MRS. W I LL TAYLOR. TABLE MUSTARD Three teaspoons mustard wet with water enough to make a paste, yolks of two eggs, two teaspoons sugar, one-half teaspoon salt, one-half cup vinegar. Place in hot water till it thickens, then add a little butter. MRS. D. W. GOODENOUGH. MUSTARD. One-half cup mustard, one tablespoon sugar, one- half cup vinegar, one-half tablespoon salt. Heat vine(cid:173) gar in granite sauce pan; mix mustard with water, and stir it into vinegar; add other ingredients and boil five minutes. Bottle it and it will keep a year. MRS. L. B. ELSWORTH. CUCUMBER PICKLES Soak cucumbers twenty-four hours in weak brine, then pack closely in jars, and pour over them the spiced vinegar, vvhicb is prepared by adding to one gallon of vinegar, one cup sugar, one eup salt, one- half cup grated horse radish, one tablespoon ground mustard, one tablespoon pepper, one tablespoon pul(cid:173) verized alum. Scald together and pour hot over the cucumbers. Select very small cucumbers. MRS. J. S. STEARNS. 64 1'BE LUDINGTOlfCOOK HOOK. or twenty minutes in one quart vinegar mixed with two quarts water. Mix four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, and two tablespoons each of allspice, cinnamon, cloves and ginger. Boil all together fifteen minutes. MRS. DAVIS OLNEY. PICKLED GREEN TOMATOES. One peck tomatoes, two quarts small, white onions, one green pepper, one cup salt, one cup sugar, one tablespoon each of cloves and allspice, and a stick of cinnamon enclosed in a bag. Slice tomatoes and onions, mix with salt and let stand over night ; in the morning drain off the water and throw it away: add two quarts of vinegar; put all the ingredients together and boil fifteen minutes; then put away for use. 66 THE LUDINGTON COOK BOOK. m E W O R K N D K. C*^coc*-**t- "W i^tL a. Hath, . a. 4 9 9 • 68 THE LUDIXGTOy COOK BOOK. K E W O R H N D K. 70 THE LUBINQTON COOK BOOK. FOR PURE S P I C E S, C R E AM TARTAR, SODA AND FLAVORING EXTRACTS, !- GO T On jjlliculll {lhiMiillln„iilll J ill ill L_ ity™-^^:f5<*'^^'^'^^^'^m>^'^^^Q^wy^y iiiiiiBiiiiiiiiiiiiiiiiiiiiiiiM Bring along Your Recipes To be FILLED. Cor. Lndington Avenue a nd J a m es Street, L U D I N G T O N. M I C H. THE LUniNGTON COOK BOOK. BANANA CHARLOTTE. Line the sides of a quart mould with sponge cake and the bottom with thin slices of banana; fill mould with stiff, whipped cream; place on ice. When needed remove carefully from the mould and serve. MRS. D. V. SAMUELS, Chicago. BAVARIAN CREAM. One pint cream, sweetened very sweet; one-third box gelatine, dissolved in one-half cup warm water; stir while warm into the cream, with lemon or vanilla flavoring. After whipping till light, add whites of six eggs well beaten. Serve with jelly or preserved fruit. MRS. A. P. MCCOXNEU.. DUTCH APPLE PUDDING. One pint flour, one teaspoon cream tartar, one-half teaspoon soda, one-half teaspoon salt, one egg, a gen(cid:173) erous two-thirds cup milk, two tablespoons butter, four large apples. Mix the salt, soda and cream tar(cid:173) tar with the flour, and put through the seive. Into tlrityub the butter, then add the egg and milk, which have been stirred together. Mix quickly and thor(cid:173) oughly. Spread dough one-half inch thick on a but(cid:173) tered pan; then put in apples, which have been pared, cored, and cut into eighths. Sprinkle with two tablespoons sugar. Bake in quick oven twenty- five minutes. This pudding is to be eaten with maple svrup, or wine sauce. MRS. A. H. VAN VI.IKT, An Sable, Mich. FRUIT SALAD. A box gelatine soaked over night in water enough to cover. Add a pint of hot water, juice of three lemons and two oranges, a cup of sugar dissolved in the gelatine. Add to this sufficient vvater to make one quart. Strain through jelly bag. Fill mould 74 THE LUDIKOTON COOK BOOK. INDIAN PUDDING. One c up yellow corn meal, two cups raisins, two- t h i r ds c up b u t t e r, two cups sugar, four eggs well beaten, seven pints sweet milk, one tablespoon salt, one tablespoon c i n n a m o n. Boil one quart of milk and stir thoroughly. Add t he rest of t he milk a nd stir, t h en add other ingredi(cid:173) ents. Bake t h r ee or four h o u r s. in the meal till scalded M R S. N. F. G I D D I N G S. JOHN'S DELIGHT. Two h e a p i ng cups bread c r u m b s, one-half cup suet chopped fine, one-half cup molasses, one cup raisins, one c up sweet milk, with one-half teaspoon soda dissolved in it, one egg, one-half teaspoon cloves, one teaspoon c i n n a m o n, one-fourth of a n u t m e g, lit(cid:173) tle salt. Boil two h o u rs in tin form, and serve with foam sauce FOAM SAUCE. Beat t h o r o u g h ly one c up sugar and one egg. T h i c k en one c up boiling water with one teaspoon flour, and p o ur over s u g ar and egg, stirring very q u i c k l y. M R S. H. N. M O R S E. LOTTA'S STEAMED PUDDING. One egg, a little salt and sugar, one pint milk, a piece of butter t he size of an egg, one large teaspoon b a k i ng powder, flour e n o u gh to make a thin batter. Htcam apples till soft, Cover with a little butter and sugar before p u t t i ng on batter. Steam a full hour. SAUCE. Yolk of one egg, one-half c up butter, one table(cid:173) spoon corn starch, sugar to taste, one grated apple. M R S. J. A. ARMSTRONG. 76 THE LUDINGTOS COOK BOOK. , ; •, ORANGE h?DDINO. Peel five good oranges and cut into thin slices, taking out all the seeds. Pour over them a coffee cup of fine white sugar. Let a pint of milk get boil(cid:173) ing hot by setting into a kettle of hot water; add yolks of three eggs well beaten, and one tablespoon corn starch, made smooth in a little cold milk. Stir all the time, and when thick pour it over the fruit. Beat the whites to a stiff froth, add a tablespoon sugar, and spread it over the top for frosting. Set in the oven a minute to harden. Can be eaten hot, but is best cold. MRS. SAM SNOW. P U D D I N G. One-half cup molasses, one-half cup sweet milk, three tablespoons melted butter, one egg, two-thirds cup raisins, two flour enough for a stiff batter. Steam two hours and serve with sauce. teaspoons baking powder, II. L. S. QUEEN'S PUDDING. Six crackers pounded fine, three eggs well beaten, one quart milk, sugar to taste, flavor with lemon. FROSTING. Whites of six eggs beaten to a stiff froth, with six tablespoons sugar; add juice of a lemon. Place in the oven a few minutes after frosting. MRS. WALTKR HARRISON. STEAMED SPICE PUDDING. One and one-fourth cups New Orleans molasses, one cup sour milk, one-half cup sweet milk, one-half cup. butter, one-half in molasses, three cups flour, one teaspoon each of cloves, cinnamon and allspice. soda, dissolved teaspoon 78 THE LUDIXOTOy COOK BOOK. is very nice cold. Pour over this any cold boiled custard that may have been left over, and put > large spoonful of jelly on top of each dish. .MRS. J. B. MCMAHON. SNOWBALLS WITH WINE 8AUCE. Three eggs, one cup sugar, one scant cup (lour, one and one-half teaspoons baking powder, three tablespoons water, grated rind of one lemon, two tablespoons lemon juice. Beat sugar and yolks of eggs together; add the lemon rind, juice, and sugar, then the beaten whites, and finally the flour and baking powder mixed. Stir quickly and well; pour into fifteen small cups, well buttered, and steam half an hour. When done, roll in powdered sugar, and serve hot. (LEAK WINE SAUCE. One cup sugar, a little grated nutmeg, one pint water, rind of one-fourth lemon, one-half cup wine. Boil the sugar, lemon rind, and nutmeg half an hour: remove the lemon and add the wine. If preferred, orange juice may be used instead of the wine. MRS. D. V. SAMUELS, Chicago. 8NOW PUDDING. Dissolve one box gelatine in a pint warm water, add three-quarters of a pound sugar, and strain; when perfectly cool, add beaten whites of four eggs, and juice of two lemons. Beat all together with an egg beater till very white; turn into a glass dish and set on ice. For custard use yolks of the eggs, and one pint milk: or serve with preserved strawberries, or other preserved fruit. MRS. A. P. MCCONNEIA. SPANISH CREAM. One pint milk and one-half box gelatine, heated together; yolks of three eggs and five tablespoons 80 THE LUDINGTOV COOK BOOK. stove and allow it to cool. Stir in five unbeaten eggs, one at a t i m e* Drop in tablespoons on flat tins, leaving space between to prevent touching, and bake ten or fifteen minutes in a quick oven. Mix a little strong soda water and moisten tins in spots size of silver dollar, before dropping the mixture. CREAM. One large cup sweet milk, one large cup sugar, one-half cup flour, two eggs well beaten. Scald the together, milk and add the other ingredients beaten stirring till done. Add a pinch of salt, and lemon or vanilla, as desired. When puffs are cold, cut the side and fill with the cream. MABEL L. DUXWELL. RAISIN PUFFS. teaspoons Two eggs, one-half cup butter, three baking powder, two tablespoons sugar, two cups flour, one cup sweet milk, one cup raisins chopped very fine. Steam one-half hour in small cups, and serve with haul or liquid sauce. MRS. DRACH. 0 THE LUDINGTON COOK BOOK. M E W O R R N D H. -~& "^ ^tr ^ ^- *«J~- ) ^ /^ -^ "£***- z+£JL n^M.^. - 81 THE LUDIXGTON COOK BOOK. m E m O H K N D ^. ae A iM -f^U/v -Sfc^j! \ Uc A W- uAtk z^A Sr d t ^ j ^ U, fa Z f T ^ ^ / c ^f btnAjUUbL (LUL^asf fat VUL#ws trr tylcb •'- If- EL s*» ^•c (rft Cfc#tX i^Lun, ~%aJh*M* -£r+%u^ <"V£-<-u - -£<€£ M^2, X&<*rjL /LdMyCt, <*&**' i /j^A-J £& r "S<>t S t w ' t- x/tTU**. Cx*£" A Specialty of Fine F L O O R I N G. MILL AND WORKS AT STEARNS SIDING. MICH. 88 THE LUDINGTON COOK BOOK. LEMON PIE. One lemon, one coffee cup sugar, yolks of two eggs, two tablespoons flour, one-half cup milk. Grate the rind of the lemon and squeeze out the juice. Beat yolks and sugar together, add other ingredients, and bake in medium sized pie plate. While baking, beat whites of eggs, and add a tablespoon sugar. Spread over the top when done, and brown slightly. MRS. B. B. GIBSON, L E M ON P I E. One coffee cup granulated sugar, two eggs, one lemon, one tablespoon cornstarch. Rub sugar and yolks of eggs together, then add juice and a little rind of lemon; dissolve corn starch in water, cook it a few minutes in a cup, and add other ingredients. Add mixture to the crust and your pie will not be soggy. When done, frost with whites of eggs and pulverized sugar. Brown nicely in oven. MRS. L. C. WALDO, Detroit. H E L E N 'S MINCE PIE. One quart chopped beef, one quart chopped suet, four quarts chopped apples, two quarts sugar, one pint molasses, one pint vinegar, two tablespoons cloves, six tablespoons cinnamon, two tablespoons allspice, a little salt, one tablespoon pepper, one- fourth pound citron, one pound raisins, or fruit to taste. When making pies, pour on a little cream be(cid:173) fore putting on upper crust. H ^ T T IE R. LYON. MOCK MINCE PIP:. One cup molasses, one cup sugar, one-half cup vinegar, one-half cup butter,. Boil together a few minutes then add three Boston crackers, pounded line and sifted, two eggs well beaten, one-half pint chopped raisins, spices to the taste. MRS, B. B. GIBSON. - / 92 THE LUDTN-QTON COOK HOOK. mBMORRNDK, 94 THE LUDINGTON COOK BOOK. Wm. Heysett's Drug Store ^^ .-. .-. Is the Place A $ $$ To BUY Your .-. V Fancy and Toilet Articles C O M B S, BRUSHES, M I R R O R S, ETC. J l i i l) iilll ll 111111111111111111111:' \\ illlmiiill I I ll Il„„„ll ,lll!„i,,llli„C « 6 ^ Ilimull ll ll Il,,„„ll iliiiiiiiiiliiniliiii A L A R GE L I NE OF *j I F I NE P E R F U M ES A ND F A N CY T O I L ET S O A PS iililll 'I|l N|l l|l T I j j w w1'™ • "" i|||i " i || Jj!!'•'"If(•"""f|T I||i I|l >l|l I|l Ijl"""!!! I |3S A Large Line of W i n es a nd Liquors for Medical Use: THE FILLING OF P R E S C R I P T I O NS A SPECIALTY. S o u t h e a st C o r. L u d i n g t on A v e n ue a nd J a m es Street. 96 THE LUDINQTON COOK BOOK. together, and strain out the syrup through a hair seive. Add the water and freeze. FROM MARION HAKI.ANP. ICE CREAM. One quart milk, two and one-half cups sugar, three eggs beaten separately; boil like a custard, when cold, add two quarts whipped cream, and flavor. { ''« : t '•••.->•? ) ^V>V<*-^~-*^ 96 THE LUDINOTON COOK BOOK. together, and strain out the syrup through a hair seive. Add the water and freeze. FROM MARION HARLAWD. ICE CREAM. One quart milk, two and one-half cups sugar, three eggs beaten separately; boil like a custard, when cold, add two quarts whipped cream, and flavor. #sf 1 - J»~*Jul Co>L ^-^Wr IPy-fc^ e^t4x>v^ - e- ' jS ^ yMLUJL -tU, *JJL vxti VuL* "ft tor y. ) ^W i d^ A^OM4 JUAJ£. #-Y j)*XAyAZ/7~ j ) CLAAA- £ > - W . t «t ZZZ^OT^ ' O-rCUxMU \ i-+**S~L $ 98 THE LUDINGT02? COOK BOOK. v M E m O R K N D R. / ^ ^. 2 ^. ^ _ ^, -, ^ | +^r~-fa~ JUL wko^ Kj/t+nzJLivo-hd: • n A Q On. -/-Crust- . ~£*u/&*- *- _, ^ _.^. 100 THE LUDINGTON COOK BOOK. M E m O H R N D H, 102 THE LUDINGTON COOK BOOK. FISK & CO., ^> . . .. Ludington Avenue, Dealers in Crockery, Glassware, - Tinware, Fancy Goods, Notions, Novelties, Etc. H E A D Q U A R T E RS SUBSCRIPTION BUSINESS We Aim to Cive BEST VALUE For LEAST M O N E Y. CALL AND SEE US FISK & CO. a W. C R O S B Y, M. D. 4 O F F I CE : Hear Room of the Snow Drug Store. RESIDENCE: EAST LUDINGTON AVENUE. Ever ready to answer the calls of the un(cid:173) fortunate who may be so unlucky as lo need the services of a physician and Burgeon, and a specialty in preparing antidotes for the re(cid:173) sults of bad cooking. Parties following the recipes in this book will probably never need the services of a physician, yet should they, through the care(cid:173) less following of the printed instructions, I am prepared to furnish an antidote at short, notice. Yours, G. W. CROSBY, M. D. f A ) • lOJj. THM LUDTNOTON COOK BOOK. F E A T H ER CAKE. One cup of white sugar, one .teaspoon of melted butter, one egg, two-thirds cup of milk, two even cups of sifted flour, two even teaspoons of cream tar(cid:173) tar, one even lemon. I always sift my cream tartar and soda into the flour. You will be surprised when you make this cake, it is so delicate. teaspoon of soda; flavor with MRS. MOON. EXCELSIOR CAKE. One cup butter, one cup brown sugar, one cup molasses, one cup sweet milk, three cups flour, four eggs, one and one-half teaspoons cream tartar, one teaspoon soda, two pounds of raisins chopped fine, one nutmeg. This will make two good-sized loaves, which will keep moist from four to six weeks when kept properly covered. MRS. MOON. CARAMEL CAKE. One cup butter, two cups sugar, one cup sweet milk, one-half cup corn starch, three cups flour, three heaping teaspoons baking powder, whites of eight eggs, two teaspoons flavoring. Cream butter, add sugar, and beat one-half hour; then\add milk flavoring. Sift flour, corn starch and baking and powder together; lastly, put in eggs. Bake in six lavers. FILLING. One pint sweet cream, two cups light brown sugar, one tablespoon butter. Boil very slowly for one hour. M R S. ALICE GRISIM. CARAMEL CAKE. Two scant cups sugar, one-half cup butter, one cup warm water, three cups flour, two heaping tea(cid:173) spoons baking powder, whites of four eggs. 10G THE LUDINGTON COOK BOOK. COFFEE CAKE. Three cups brown sugar, one cup molasses, one cup butter, one cup cold coffee, five cups flour, three eggs, one teaspoon ,soda, one teaspoon each of cin(cid:173) namon and cloves, one nutmeg, fruit. MRS: QIAOKENBUSH. CREAM CAKE. Two eggs, one cup sugar, one cup flour, one tea(cid:173) spoon baking powder, one-third cup boiling water, a little salt and lemon extract. (REAM. Into one pint boiling milk stir two eggs, one cup sugar, and one tablespoon corn starch. Flavor with lemon. MRS. C. H. KEENER. DELICATE CAKE. Two eggs, one cup sugar, one-half cup butter, one- half cup sweet milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. FILLING. One and one-half cups sugar, two-thirds cup milk, butter the size of an egg. Boiltogether ten minutes, add lemon or vanilla, and beat till cold. Spread be(cid:173) tween layers and frost top. MRS. H. B. SMITH. c5 /U, lasr 3& LVniNOTON COOK BOO W E K O R H N DK A*rLdL l*fy£u, £_^Z CjLA^k- /A "wade, 'JVKJUITU^ -• //& A &ji%D&bf*u stfM^jLfiJL- -— /t&c*^, 3**^ **¥^A r&$&L -e^^fe.. - J zJ^B^i^k^- e^Cge^ / && V {FTinAj~k*— ray- si &*i4 •A 110 THE LUDIKGTOX COOK BOOK. FRUIT CAKE. flour, One and one-fourth pounds two pounds sugar, three pounds raisins, three pounds currants, one pound citron, twelve ounces of butter, twelve eggs, one wine-glass of wine, one wine-glass of brandy, one wine-glass of milk, one teaspoon soda, one tea(cid:173) spoon cloves, one-half cup molasses, one nutmeg. Use brown sugar; beat the eggs and then stir with butter and sugar gradually, then add molasses and spice. Dissolve the soda in the milk, mix it with the wine and brandy to curdle it, and stir it into the cake just before it is put into the tins. MRS. E. W. MARSH. LAYER CAKE. One and one-half cups granulated sugar, one-half cup butter stirred to a cream, whites of six eggs, or three whole ones, two teaspoons cream tartar, mixed with two heaping cups flour, one teaspoon soda in one-half cup sweet milk. Bake in three layers. FILLING. Boil one cup sugar in a little water until it is brit(cid:173) tle when dropped in cold water; remove from fire and stir quickly into the beaten white of an egg; add to this a cup of raisins chopped fine, or a cup of chopped hickory nut meats, and place it between layers and over top. MRS. AV. A. MARSHALL. PORK CAKE. One pound fat, salt pork, chopped fine and dis(cid:173) solved in one pint boiling water, three cups brown sugar, one cup molasses, one pound raisins, (more if liked) one pound currants, (more if liked) two table(cid:173) spoons cinnamon, one teaspoon cloves, two teaspoons soda, two nutmegs, seven and one-half cups flour. MRS. F R ED GUI.EMBO. 112 THE LVDINGTOX COOK JiOOK. ROLLED J E L LY CAKE. Three eggs, one cup sugar, one cup flour, one tea(cid:173) spoon baking powder. Flavor to taste. MRS. W. A. ('AUTIEI:. SOFT GINGER CAKE. Two eggs, beaten thoroughly, one cup molasses. two and one-half cups flour, ten tablespoons melted lard or butter, five tablespoons sugar, one tablespoon ginger, one teaspoon cinnamon, one teaspoon salt if lard is Used. Stir all together thoroughly; then put one teaspoon soda into a cup boiling water; add this and stir again; lastly, add one heaping teaspoon bak(cid:173) ing powder. Bake about ten minutes. MRS. C. H. KEELER. WHTTE CAKE. Two cups finely sifted pulverized sugar and one cup butter beaten to a cream, one cup sweet milk. one cup corn starch, two cups flour, one teaspoon ex(cid:173) tract vanilla, two teaspoons baking powder; last add the whites of eleven egg beaten very stiff. MRS. E. D. WEIMER. SPONGE CAKE. Two cups granulated sugar, two clips flour, four eggs, (beat whites first, then add yolks) one teaspoon lemon, three-fourths cup boiling >vater added last. This may seem thin, but will be all right from oven. MRS. FRED GULEMBO. SPONGE GINGER CAKE. Two eggs, two and one-naif cups flour, one-half cup brown sugar, one cup molasses, one cup boiling water, nine lard or butter, one tablespoon ginger, one tablespoon soda, one teaspoon cinnamon. Add water and soda after other ingredi(cid:173) ents are well mixed. U. S. tablespoons melted uc 11.4 THE LUDISOTOX COOK BOOK. W H I TE CAKE. Add in order—whites of two eggs, one cup granu(cid:173) lated sugar, one-half cup sweet milk, one-half cup teaspoon vanilla or lemon, two melted butter, one cups sifted flour, two teaspoons baking powder. Beat all together fifteen minutes. MRS. FRED GULEMBO. MOUNTAIN CAKE. One tea cup of butter, two tea cups of sugar, one tea cup of sweet milk, the whites and yolks of six eggs beaten separately, three and one-half tea cups of flour well mixed, three teaspoons of baking pow(cid:173) der, two teaspoons of extract of lemon, orange or vanilla. MRS. G. M. CHASE. • W H I TE POUND CAKE. One pound flour, one pound sugar, three-fourths pound-butter, whites of sixteen eggs. Beat butter and sugar togther, add flour and eggs, one-half tea(cid:173) spoon baking powder. MRS. E. W. MARSH. YELLOW MOUNTAIN CAKE. Yolks of ten eggs, one cup butter, two cups sugar, one cup milk, three cups flour, one teaspoon soda, two teaspoons cream tartar. MRS. J. S. WOOBBUFF. ICE CREAM CAKE. Whites of five eggs, one and one-half cups sugar, one-half cup butter, one cup milk, one-half teaspoon soda, one teaspoon cream flour. Separate this mixture, and tint half with strawberry coloring; flavor the white with lemon, the pink with vanilla. Put the white into the tin, then the pink; bake slowly. MRS. WALTER HARRISON. tartar, three cups JIG Til E' L V I) IN G TON COOK BOOK. instead of whites of two eggs. Figs may bemused raisins, but they must be steamed before they are used. MRS. KEETS. BOILED FROSTING. Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four tablespoons hot water; boil the sugar briskly for five mmutes, or until it jingles on the bottom of the cup when dropped into cold water, or ropes when drop(cid:173) ped from the end of the spoon. Pour syrup in a small stream upon the beaten eggs, stir(cid:173) ring constantly with the other hand; continue stir(cid:173) ring till cold. Miss ETTA B<5YDEN. the boiling ' G &Ldt @> Cr^u. -tutu, /#. -tZa^vc e*£t — - / 2W *u*M i„,7' feucii -tr!. j-ffa ..- -A ^n ~U~crvtr~ B J I l ai / J? -#*- J* -I ''*; Hu&^asnf V ± 132 THE LUDINGTOJSf COOK BOOK. COOKIES. Five eggs, two cups granulated sugar, one large teaspoon in one teaspoon water. Mix very cup butter, juice of one lemon, one-half soda dissolved thin and bake in a hot oven. MRS. ALICE GRISIM. COOKIES. Yolks of two eggs, one cup butter, one-half cup sweet milk, one cup white sugar, two teaspoons bak(cid:173) ing powder. Roll very thin. MRS. J. DI/DDLESON. FRITIT COOKIES. Three eggs, one cup butter, one and one-half cups brown sugar, one cup raisins stoned and chopped, one teaspoon cinnamon, one teaspoon soda. Roll thin and bake in quick oven. MRS. W. A MARSHALL. GINGER DROPS. One cup sugar, one-half cup butter, one egg, one cup molasses, one cup sour milk or water, one heap(cid:173) ing teaspoon soda, one tablespoon ginger. Stir quite thick with flour, and drop on tins. MRS. GEO. TRirp. GINGER COOKIES. One cup molasses, one cup lard, one-half cup boil(cid:173) ing water, three teaspoons soda dissolved in a little hot water; salt and spices. MRS. A. H. VAN VLIET. GINGER SNAPS. One cup molasses, one-half cup lard or butter, two teaspoons ginger, two teaspoons cloverf, one teaspoon pepper, one teaspoon soda, flour enough to roll out without sticking to the board. MRS. MAXIM. THE LUDINGTON COOK BOOK. DouWe_Brick_Stor^ . 33 < f. u L 3/ r ( 9 ^ ~o o < FOURTH W A R D, L U D I N C T O N. ^iiiiiiiiitiiiitiiniiiiitiiiHitiHiiiiidminHiiiHitHiiHtiimmHHmmtHtniiiiitHimimHiHiii, ii||iii'ii|i|i"|njp^i"iTjjfifc^i..Tjp7ii|j|ii,l|i|||iil.ri||| a"iin Illll Hiillll lllli.iilllllmilllli lllliiMiillli IN j p i ji i l L . i i l l l l i i ll ill Illl = " l | |l Bmlll 'Illl Ill llliii;iiiliiiiiiil[lii„.illlii..iiilli I||i""l||l»"»l||i""l|||l»"i||l Ill Ill Illl Ilii lll™i|M I||l"= |[|ii.,iilllii„iilllii,B | This department of our ex(cid:173) tensive business has been add- s ed for the accommodation of \ the people of the entire city J and vicinity. We buy our I f Coal in early summer when the prices are the lowest, and 1 sell it at a small advance on the actual cost. We carry in j| - H stock hard and soft coal of all I • g grades and deliver it g parts of J 1 j§ the city on short 1 notiee. to all • MUHIIIIIIB %£ MW Double Brick Stores. 126 THE LUDINOTON COOK BOOK. m E M O R H N D K. * 128 THE LUDINGTON COOK BOOK. A. E. Cartier, ¥ & MANUFACTURER OF ,iillliii,iilllii,.iillliii.nlllii,.iilllii..iillliiHiilll lllu.,iilllii„iilllii..ii[lliii.Tilllni.iilllii„iillliii,iilllii,liilllii..iilllli..iilllii„iill!ii,iiilllii,iiil[lii, (a©) PIME AMID I A B 1 W W1 (9^)' l \V\\\\\\\\W ^ « f f i \\ "ii|i |ii" |i» |i 'i|i |i ill1. Ill I||l""l|||l""l|||l""l||l Ill Ill III1""!!! ;;„ii: "'iji I I | I '" Lath and Shingles. Shingle, Slab and Edging Wood Constantly on Hand and SEASONED Ready for Use. Mill and Wood Yard, South of the F. & P. M. RR. Tracks and East of Lower James Street. f ISO THE LUDINGTON COOK BOOK. F R I ED CAKES. Three eggs well beaten, one cup sugar, three table(cid:173) spoons melted lard or butter, one two scant cups sour milk, one heaping soda. Mix soft. MRS. J. 1). JOYCE. teaspoon salt, teaspoon F R I ED CAKES WITHOUT EGGS. One cup sour milk, one tablespoon melted butter, one-half cup sugar, a pinch of salt; stir in flour till it is as thick as batter, then add one-half teaspoon soda dissolved in a teaspoon hot water. Make thick enough to roll, and fry in hot lard. MRS. KELTS. FRIED CAKES. One cup sugar, four tablespoons butter, three eggs, one cup sweet milk, one teaspoon soda, and two of cream tartar, or three teaspoons baking powder. Mix soft, roll half an inch %ick and fry in hot lard. MRS. C. D. DANAHER. CORN FRITTERS. Six fine ears of corn grated, or better, cut length(cid:173) wise through center of kernels and scraped out; two eggs, beaten seperately, pepper and salt. Fry in plenty of butter. MRS. J U L IE E. BALDWIN, CORN FRITTERS, Trinidad, Col. One can corn chopped fine, two eggs well beaten, tablespoons melted butter, one cup rolled tablespoons milk. Mix in round three crackers, cakes and fry in butter on the griddle. three MRS. G. X. STRAY. CORN FRITTERS. One cup corn, one-half cup milk, one small tea(cid:173) spoon baking powder, one tablespoon melted butter, one-half teaspoon salt, one egg, flour to make a thin batter. Fry on griddle. MRS. B. F. WAKE. * 132 THE LUDIN6T0X COOK BOOK. J E M O R H N D R. ri> +~i-7r* Lf ^^ ^J1} AJLfri 132 THE LUDINGTON COOK BOOK. S E M O H H N D R. 1Ti / .. J PB 4 4 >? * ' / 4> _ lit f / 184 THE LUDINGTOJST COOK BOOK. Double Brick Stores & <§*" O OO FOURTH WARD, L U D I N C T O N. Grocery Department. T h is d e p a r t m e nt is o ur largest a nd HwtminfflmiKmwiBi^miuimnHiHnmmuHmniHNHniiHmraoTtBiiinKmnniHRmnnnmRHHniafl most complete. O ur trade is large a nd Hliapi TrnilJJMijnjJ iiiiijjjiiiiiiii ffiffil II ilii['iii;iii!l:!,,:::tMI:iin::!i':::nii'iir : ' • '. • ;•• . : ; • ! ; :j i '; : ; !;" ••:;::.:..;:,!;;; : :. l:.:i!ii!1 t h is enables us to give you choice goods HnHmiffliifiiitiMfiFnfnfiiiinmnminiutftniitfmsifiiftmmtmflittHtifftfmiiiiiitiifftifitK all t he time. We p ay spot cash for PillllllililllilllllllilllUIIIli! every t h i ng in stock a nd fill all orders illllllMIIIUIIillllBlllllillsil to a ny part of t he city Blllltlllll We b uy all t he freshest of c o u n t ry pro- «illl!llllllII!l»IIIIIll!PIIfflBiII!iilll!IIIIl d u ce a nd k e ep a largo s u p p ly constantly free of charge. lilHlill!illlllIIIIIlllllipilllillB!!l on h a n d. Y o u rs truly, DOUBLE BRICK STORES. 136 THE LUDINGTOX COOK BOOK. HOW TO PRESERVE A HUSBAND. "Be careful in your selection, do not choose too young, and take only such varieties as have been reared in a good, moral atmosphere. When once de(cid:173) cided upon and selected, let that part remain forever settled, and give your entire attention to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water; this only makes them sour, hard, and sometimes bitter. Even poor varieties may be made them with sweet, tender and good by garnishing patience, well sweetened with smiles, and flavored with kisses to taste; then wrap well in a mantle of charity, keep warm with a steady fire of domestic de(cid:173) votion, and serve with peaches and cream. When thus prepared they will keep for years." AUNT HANNAH. CRAB APPLE JELLY. Cut crab apples to pieces, but do not pare or re(cid:173) move seeds, as the latter imparts a peculiarly pleas(cid:173) ant flavor to the fruit; put into a stone jar, set in a pot of hot water and let it boil eight or nine hours; leave in the jar all night covered closely; next morn(cid:173) ing squeeze out the juice; allow pound for pint, and finish as you would currant jelly. Should the apples be very dry, add a cup of water for every six pounds of fruit. FROM MARION HARLAND. CRANBERRY JELLY. One quart cranberries, one-half pint water, one pint sugar; heat quickly to boiling, stir well, pressing the berries to the side of the pan to crush them; boil twelve minutes, press the mixture through a strainer into a mould which has been rinsed in cold water. Set away to harden. M us. M< CONNKT.L. 188 THE LUDINGTOJST COOK BOOK. SPICED BLUEBERRIES. Seven pounds berries, four pounds sugar, one ta(cid:173) blespoon each of cinnamon, cloves and allspice, one pint vinegar. Boil twenty-five minutes. MRS. H. N. MORSE. SPICED CURRANTS Four quarts of ripe currants, three and one-half pounds brown sugar, one pint vinegar, one table(cid:173) spoon allspice, one tablespoon cloves, a little nut(cid:173) meg. Boil one hour, stirring occasionally. MRS. P. M. DANAHER. CRANBERRY SAUCE. Put one quart cranberries into a stew pan with a scant pint of water, pour over them a pint of sugar, and cook twenty minutes, stirring often. Rinse a mould with cold water, pour berries into it and set away to cool and harden. MRS. MCCONNELL. HOME-MADE GRAPE JUICE. turn they Take grapes (Concords are the best, although any dark, juicy, sweet grape will do), stem them, and put thehi in the preserving kettle with just enough water to keep them from scorching before to juice themselves; when they are thoroughly scalded, so that they burst, press tiie juice out in a fruit press if you have it, if not, in a straining bag, or a wire or fine seive. The thick part must not go through; if 'you strain through a bag it is pleasantest to wait till the grapes are a little cool; then to each two quarts of juice add a pound of good, dry, white sugar; put on the fire again, and as soon as it comes to a boil, pour into heated bottles, cork and seal. That is all, and you have a delicious, strong grape juice, which can be used at once or kept a year in a cool place. 11,(1 THE LUDINGTOX COOK HOOK. H. H. Bisbee, * # The "JIM" Street JEWELER Dealer in Watches, Clocks, Jewelry, Diamonds, Solid Silver and Plated Ware in all the late designs. Complete Line of Silk Umbrellas With late Wood and Metal Mountings. Repairing of all kinds done promptly, and satisfaction guaranteed. JAMES S T R E E T, L U D I N C T O N, M I C H. DUNWELL & R O H N, Fire, Life and Accident Insurance. OUR O F F I CE i>) la in the Mendelson block on hudingtou avenue and we have A FIXE LINE OF RESPON(cid:173) in which \vc can plane SIBLE COMPANIES your risks at a small remuneration. We .make • „a specialty of Ufe Insurance, ami if von do not ATfy follow carefully the recipes in this hook, it may *^p be well for you to get your life insured. "Life is S h o r t ," " A re You P r e p a r e d ," etc. ' ^3$8$%" ' ' " "' of " " '' "'"'' lm|ieies ami there Isn't a (ivt single recipe in this hook that will have the leapt effect on your general u I health. •' * U2 THELUDINQTON COOK BOOK. M E M O H R N D B. IU THE LUDf>QX COOK BOOK. D A V IS O L N E Y, PRESIDENT. C. W. H A T C H, MANAGER. " B A N N E R . " —T h is Flour is equal to if not the superior of any other It is manufactured from selected Minnesota of the best brands. Hard Spring Wheat. " O UR P A T E N T . " —T h is Flour is classed '-Gilt Edged" by all who have used'it, and is manufactured from selected Hani Spring and the best of White Winter Wheat. It is far ahead of the best Win(cid:173) ter Wheat Patent. " H O ME R U L E . " —Is manufactured from a Hard Soring ana Winter Wheat; is our standard brand of Flour for family use. This Flour is guaranteed equal to any brand of Flour on the market manu(cid:173) factured from Spring, &d Winter Wheat. " S N OW D R O P . " —A straight Winter Wheat Flour, and glades with the very best of Winter Wheat brands. gWp-.\\\ brand* guaranteed as represented. Give our brands a trial and you will use no other. ' llfi THE LUDINGTON COOK BOOK. W E M O R R N D B. /PtgsxsiLjL --rue a.£J_. O-LV-Q . ' j*-° 7^ ^ -^, * ^^ w^, *^L_ ,/y ^~^ *//-• ^^ ^ iU ~ ^ ^ * ^u _/ W A- ' r" ^ >•*' ^r^U*, V. "*W . i ~ &^ ^ W L ^ *^ 148 THE LUDINOTON COOK BOOK. W E m O R K N D K. 150 THE LUDINGTOX COOK BOOK. TO CLEAN CARPETS. Use three ounces white castile soap., one-half ounce sulphuric either, one-half ounce glycerine, two and one-half ounces spirits of wine, one-hnlf ounce alcohol; mix the four last articles in a bottle; boil soap in one quart rain water, add another quart water and the liquid. Wet a woolen cloth and a por(cid:173) tion of carpet half a yard square; dry with clean woolen cloth. Carpet is best cleaned on the floor. To prevent, hair from falling out and to increase its growth: One-half pint of alcohol and one-fourth gill castor oil. Rub thoroughly night and morning. Take mildew out of linen by putting soap on the spots, then while wet cover with powdered chalk. When a garment has been scorched, spread it out jn the hot sunshine. HOW TO PRESERVE FLOWERS WITH SULPHUR. Tie flowers into bouquets and suspend them from a rod in an air-tight box, so that they will not touch each other; in lower part of box place pan partly filled with live coals over which has been sprinkled two ounces sulphur; keep open till there is no flame, close air tight, covering box with old blankets tucked closely around; let stand twenty-four hours. Flowers will be perfect in form but creamy white; after being exposed in a dry place their natural tints. Box must be used in a dry place. the)' assume CLEANING SILVER. Wash after each meal all that is soiled, in very hot, soft water, with hard soap; wipe hard and quickly on a clean towel, then polish with dry flan(cid:173) nel. If discolored, rub out stain with a stiff tooth brush and Tndexical silver soap. 153 THE LUDIN0T0N COOK BOOK. H I E W O R R N D K, • t- tic. ji^Jtu^c &^o r? t^J± &^ - "** Y±^,H [yt^V-. O-lAUi ~/~ fLi-LiMyy ^jjto a^ i * u. «* t ^ W Ay UsX-AZ*- vfnAsr- 77*41. I ii£i£^ S X d u u^ 154 THE LUDINGTON COOK BOOK. M E ! W O R K N D S. /Oir^^n^ fu^tA- A&uuJ^ u^ 156 IXI) EX. S a w y e r, C h a r l es T., A b s t r a c t s, Scott, H. A., S a lt I n s p e c t o r, Snow, S a m, D r u g g i s t, Stearns, J. 8., L u m b e r, T i e d e m a n n, A u g u s t, A r c h i t e ct & Builder, • field, BISCUIT. Yeast biscuit, Mrs. J. H. L y o n, BREAD. Boston b r o wn bread, Mrs. S t a n ch Brown bread, M r s. J. Allen, Brown bread, Mrs. J 8. Woodruff, B r o wn bread, M r s. E. 1). W e i m e r, Corn bread, Mrs. M a x i m, G r a h am bread, Mrs H o o g s t r a a t, Oat meal bread, Mrs. H o o g s t r a a t, P o t a to a nd h op y e a st bread, Y e a st bread, Mrs. E. O. H a n d, CAKES. A l m o n d, Miss E t ta Boyden, A n g e l 's food, Miss E t ta Boyden, Boiled frosting, Miss E t ta Boyden, B u t t e r n u t, Mrs. N. J. G., C a r a m e l, » Chocolate, Miss J e n n ie F. Carleton, Clove, Mrs. O. W. T r i p p, Cocoanut, Coffee, Mrs. Q u a c k e u b u s h, O e a m, C r e a m, Mrs. C. H. Keeler, Delicate,. Excelsior, Mrs. Moon, Filling, Mrs. Alice G r i s i m, Filling, Mrs. J. A. A r m s t r o n g, FiUing, Mrs. W. A. Cartier, Filling, Mrs. H. It. S m i t h, Page. S(i 107 70 86 53 9 10 <) 10 10 10 ]0 10 7 7 10;; Hi;} HO \Q» 1 04 10."> ] 05 ^r.r 1 0 fi 100 j0 (. , „ ,. 10l> ,„ , ] 0, 1 0- 1 0? ,'] m l XT) EX Sugar candy, Marion Harland, Macaroons, CATSUPS AND PICKLES. Chili sauce, Mrs. E. W. Marsh, Chow chow, Mrs. J. Allen, Chow chow, Mrs. L. S. Oatman, Chowder, Mrs. E. D. Snow, Cucumber pickles, Mrs. J. S. Stearns, Currant catsup, Mrs. Maxim Currant catsup, Mrs. R. R. Wheeler, Dressing, Mrs. D. W. Goodenough, Gooseberry catsup, Mrs. G. N. S., Grape catsup, Mrs. A. E. Cartier,. Green tomato catsup. Mrs. C. P. Stanton, Green tomato soy, Mrs. G. N. S., Mixed pickles, Mustard, Mrs. L. B. Elsworth, Pickled blackberries, Mrs. G. N S , Pickled green tomatoes, Pickled lilly, Mrs. Will Taylor, Pickles, Mrs. A. M. Barnett,.. Table mustard, Mrs. D. W. Goodenough, Tomato catsup, Mrs. B. B. Gibson, Tomato pickles, Mrs. Davis Olney, COOKIES. Anna's cookies, Mrs. H A. Scott, Camp cookies, Mrs. E. 8. Kistler, Cookies, Mrs. Crosby,. Cookies, Mrs. Alice Grisim, Cookies, Mrs. Jno. Duddleson, Crisp cookies, Mrs. C. H. Keeler, > ^cCffTFruit cookies, Mrs. W. A. Marshall, Ginger cookies, Mrs. A. H. Van Vliet, Ginger drops, Mrs. Geo. Tripp, Ginger snaps, Mrs. R. P. Bishop, Ginger snaps, Mrs. Maxim, « Page. 145 145 .. 00 00 61 01 02 59 59 <>3 59 00 (i0 (il 63 62 63 04 01 63 02 00 03 121 121 121 122 122 121 122 122 122 121 122 160 INDEX. Raisin puffs, Mrs. D r a e h, Sauce, Mrs J A. A r m s t r o n g, S c r ap p u d d i n g, Mrs. J. IS. M c M a h o n, Snow balls w i th w i ne sauce, Snow pudding, Mrs. A. P. McConnell, S p a n i sh c r e a m, Mrs. E. O. H a n d, Steamed spice p u d d i n g, Suet pudding, Mrs. O W. T r i p p, Swiss p u d d i n g, Mrs. A. H. V an Vliet, Tapioca c r e a m, Mrs. H a r r i n g t o n, ENTRIES. Celery c r e a m, Mrs. E. O. H a n d, Cheese r a m e k i n s, Cream oysters, Mrs. J. S. S t e a r n s, E gg n e st on toast, Mrs. A. P. McConnell, Escaloped codfish, Escaloped oysters, Escaloped s a l m o n, Mrs. O. J, AVileox, H am omelet, Mrs. O. J. W i l c o x, Macaroni a n d ' c h e e s e, Omelet, Mrs. J, A. A r m s t r o n g, Shirred eggs, H a t t ie It. L y o n, Turbot, Mrs. A. P. McConnell, W e l sh rare bit, Mrs. .1. B. M c M a h o n, W e l sh rare bit, Mrs. T). V. S a m u e l s, Y o u ng beets with dressing, Mrs E. C. Foster, FRIED CAKES AND FRITTERS. ' Corn fritters, Mrs, J u l ie E. Baldwin, Corn fritters, Mrs. Geo. N. S t r a y, C om fritters, Mrs. B. F. W a d e, Crullers, Mrs. N. P. G i d d i n g s, Crullers, Mrs. J. A A r m s t r o n g, Deceitful cakes, Mrs J o hn S. Woodruff, D o u g h n u t s, M r s. Crosby, D o u g h n u t s, Mrs. S am Snow, Fried cakes, Mrs. J. D. J o y c e, Pace. 80 74 77 78 78 78 76 77 77 79 40 38 37 39 38 37 38 40 39 40 39 38 40 41 40 130 130 130 129 129 129 129 129 130 163 IXDEX. H a ir preserver, I nk stains, Mildew, Roaches, Scorched g a r m e n t s, Silver cleaned, Sore t h r o a t, Supplies for e n t e r t a i n m e n t s, To p r e v e nt pies from b r o w n i n g, etc., W a t er cress a nd s a n d w i c h e s, Mrs. .1. I). J o y c e, W e i g h ts a nd m e a s u r e s, Yeast—dry hop, MUFFINS. C i n n a m on muffins, Mrs. R. R. W h e e l e r, G r a h am muffins, Muffins, Mrs. L. C. W a l d o, P i c k l e s, PICKLES. PIES. A p p le c u s t a r d, C r e a m, H e l e n 's m i n c e, L e m o n, Mrs. W. A. M a r s h a l l, L e m o n, Mrs. B. B. Gibson, L e m o n, Mrs. L. C. W a l d o, Mince, Mrs. R. P. Bishop, Mock m i n c e, H a t t ie R. L y o n, P u m p k i n, Mrs. H. N. Morse, S q u a s h, Mrs. C. P. S t a n t o n, Vinegar, Mrs. Geo. T r i p p, PRESERVES AND JELLIES. B l a c k b e r ry s h r u b, R. S., C r ab apple j e l l y, Marion H a r l a n d, C r a n b e r ry j e l l y, Mrs. A. P. McConnell, C r a n b e r ry sauce, Mrs. A. P. McConnell, H o me m a de g r a pe j u i c e, \ Pago. 150 149 150 149 150 150 149 151 151 13 153 7 11 11 11 59 to (A 87 87 88 87 88 S8 89 88 87 8!) 89 139 130 136 138 138 XG\ INDB-X S O U P S. Bouillon, Hattie R. Lyon, Cream, Okra, Mrs. N. J. Gay lord, Potato, Mrs. D. T. Huston, Tomato, Aunt Lou Brook*, Tomato, Marion Harland, Page. I!/ 20 19 1!) 20 20 i* *AV *L* V ' i* ' iv Tz&JOfL^jL- ed f-> s 7 . • rf/ ", $ £r •}•