I It Pays '1I T PAYS Tb, ADVE.RTISE" so are "THE BIG IDEA" but their be forgotten popularity at the are put on the is a mighty good and "TWIN and season of the shelves is passing, of theatrical end play; BEDS," - ~ ::~ they will when they oblivion. favor. season in fact, in popular for an indefinite however, run. season rolls around its popularity will be- greater PREMIER SALAD DRESSING, is here At the for a long run; than end of this it ever, and as e-ich succeeding It's so good, and so will that we are willing to sure in your order, at 25c, have the best behind and we artkle If it proves other- wise, and you are not pleased, we refund the pur- chase price. What more could anyone do to show their increase are we of you include ready success one bottle to stand are its kind ever implicit tasted. it as its of confidence? === Packed FRANCIS H. LEGGETT & CO. by ======== OF NEW YORK ------- Sold by best IItores everywhere; c. A. RIES, Mason, Michigan al.o at store of Contents ------------- . ~ ~ Kitchen Reference Table, and Table of Proportions Soups Fish Oysters ~eats Vegetables Bread, ~uffins, Waffles Salads Eggs Cheese Dishes Pies Puddings Cakes Cookies .. Frozen Dain ties Beverages Pickles, Catsup, Relishes Conserves ------------- - - - - - - - ----------------- ----------------------------- and Their Antidotes ---------------------------- Fireless Cooker Recipes Sandwiches Confectionery Poisons Flome Remedies Domestic Flints The Laundry Estimates ---------------------- ------------------------ -------------------------- of Amounts Required ---------- for Fifty Guests If To collect reciPes is one mode of serving your country, and to remember their contents ;s another. " 1 4 7 9 11 17 23 30 34 36 38 42 52 58 63 . __65 66 71 73 76 77 84 85 87 90 92 Shredded Wheat D.ishes You can do things with it A dainty, wholesome, appetizing meal can be prepared with It is ready-cooked and that are not pos- "breakfast It is the only cereal form. Combined with fresh or preserv- or is Shredded Wheat Biscuit "in a jiffy." ready-to-serve, sible with any other food made in Biscuit ed fruit or with creamed meats or simply eaten as a breakfast delicious, nourishing and satisfying. food with milk or cream, vegetables, it creamed food." Shredded Wheat is made of the whole wheat, cleaned, cook- It is the ed, drawn into fine porous shreds and twice baked. cleanest, purest food made in the world. Recipes for making many wholesome "Shredded Wheat Dishes" will be found in this book. cereal 01' fOl' breakfast the SHREDD];jD "'HEAT is made in two forms: BISCUIT, an~' meal; THISOUIT, Shredded Wlleat \Vafel', eaten as a toast for luncheon 01' anl" other' meal with butter, cheese 01' n1111'- malades. and Triscuit should be heated in the oven I'estol'e cl'ispness befOl'e sel'\"ing. Our new Book, uThe \VondeJ's of Niagal'a," is free, post paid, fol' the asking. Both the Biscuit sent to Made bl" THE SHREDDED \VH.JAT COMPAXY, Niagara Falls, N. Y. N EEL Y & N EEL Y Black Cross Tea Hp-tn-~Nte -and- Good Coffee G. S. THORBURN TWO DOORS WEST OF P. o. GEO. ANTONIO LI NCOLN AND - PORTER Grocer I When you Go to - PIeasant Lake Fresh Fruits and Candies jliiu£ J}t~illilter!! Take a Ride In "Rest HORACE HALL DARROW BLOCK a Bit" - A. R. BELL Will do you an honest job of PLUMBING in a heating plant at right or put prices. Give him a chance to bid on your work. Ingham County News A. L. ROSE, Publisher Artistic Printing Come in an:! tell us your troubles "He who eats what's cooked Otlr way, Will live to eat some other day. " TI-IE LADIES' AID COOK BOOK Ladies of the Baptist Church ARRANGED BY THE MAS ON, iV\ I CHI G A N I 9 1 5' IXOIIA:>1 COUXTY Xt:W8 I'UIXT "Cooking has become an art, a noble science." To be a good cook means the knowledge of all fruits, balms and spices. herbs, and the science of modern chemist~; the watchfulness, It means inventiveness, of appliance. mother, much tasting and no wasting, ness, French art, Arabian fine, that you are to be perfectly and you are to see that everybody to eat." It means willingness economy carefulness, and readiness of your grand- it means it means English thorough- hospitality. in ladies, nice and always has something It means, -RUSKIN. Acknowledgment It \vould be a pleasure to thank by name each one is for this b00k, but that receipes who has contributed impossible .. It has been our aim to secure, not elaborate recipes, in the best and most but every day dishes, simple manner. prepared MRS. H. O. CALL } MRS. A. J. HALL MRS. F. W. WEBB Committee. Kitchen Reference Table 2 Cups of lard-1 2 Cups of butter-1 4 Cups of pastry or bread flour- pound. pound. 3 % Cups entire wheat flour-1 1 pound. pound. sugar--1 pound. pound. pound. 2 Cups granulated 2 2-3 Cups brown sugar-l 2 Cups chopped meat-l 1 % Cups rice-1 2 Cups raisins 214 Cups currants-1 .2 Cups pound. bread stale (packed) -1 pound. pound. crumbs-l pound. 9 Large eggs-l 2 Tablespoonfuls 4 Tablespoonfuls 6 Tablespoonfuls % ounce. 3 Teaspoonfuls-l 16 Tablespoonfuls pound. ounce. butter-1 flour-1 ounce. baking powder- tablespoonful. dry ingredients -1 cup. pound . 4 % Cups graham flour-1 4 1-3 Cups rye flour-1 2 2-3 Cups corn meal-1 4* Cups rolled oats-1 pound. pound. pound. 2 2-3 Cups oatmeal-1 4 1-3 Cups coffee-1 2 2-3 Cups powdered pound. pound. sugar-1 3 % Cups confectioner's sugar-1 pound. pound. This Table of Proportions Is Also Valuable One teaspoonful molasses. soda to one cupful One teaspoonful sour milk. Three teaspoonfuls flour .. to one quart soda to one pint baking powder One-half cupful of yeast or cake compressed yeast one- to one quarter pint liquid. One teaspoonful plain cake. One teaspoonful flour. One teaspoonful soup. extract to one loaf salt to two quarts salt to one quart One scant cupful of liquid to two full cupfuls of flour for bread. One scant cupful of liquid to two full cupfuls of flour for muffins. One scant cupful of liquid to one full cupful of flour for batters. One quart water to each pound of meat and bone for soup stock. never measure, It is often said of good cooks that "they they guess." Not so. Long experience has taught them to measure, and' measure ac- curately. C-cup. tb-tablespoon. t-teaspoon. pt-plnt. Table of Abbreviations qt-quart. oZ.-Qunce. lb-pound. 3 I{NOX GELATINE comes in two packages-PL ..UN and ACIDULATED (Lemon Flavol'). Soups "For soup is but the first of tho~e delights fare." coming bill of which go to make the lIb. \Vhite Stock.-4 from bone and cut lbs. knuckle of veal, lv penper corns, 1 small onion, 2 stacks R,emove meat water, salt. same WIth the beef only make the pieces bone in kettle carefully. thicknesses can be made from the water This will make 3 pts of soup stock.-Mrs. tomatoes, lean beef, 21h qts. cold celery, 1 bay leaf, Do the and bring slowly to a boil and scim several and stock will be clear. White Stock in which a fowl or chicken is cooked. Simmer of cheesecloth and add the water; Tomato Bisque-l in small pieces. five hours; qt strained put meat smaller; through strain twice for if acid, 1 qt. milk, 1 large tb butter, ~.nd flour, add one cup milk. add rest of milk and heat; them gradually, serve at once.-Mrs. heat rapidly; Chas. Field. stirring Weaver. add small pinch of soda tb flour; cream butter constantly, tomatoes and pour hot milk into season with salt and pepper and 1 scant Let come to boil, stirring Tomato Soup-l pk ripe tomatoes, l/2 doz. onions, 1 doz whole cloves; boil this until through sely, put sugar, pepper and salt and seal in bottles.-l\1:rs. seive and add-lIt. to taste, 1 bunch celery, 1 bunch par- then 111. C boil tender, C flour mixed with water, lIt, C butter. Mix altogether, O. F. Graves. strain juices, together t pepper, to effervesce they thicken; together add sugar Boil onion, through until onion is tender; add the milk, stir until Cream Tomato SouP-l/2 and add to the strained if desired, can tomatoes, 1/2 C cold water. 1 qt sweet milk, 1 tb sugar, 1 small onion, pinch of soda, 1 bay leaf, 2 tb flour, 3 tb but- tomatoes, ter, 1 t salt,l/t. a sieve. bay leaf Rub flour and butter stir add soda, stir and when until thoroughly mixed. it begins Allow to become very hot, and serve at once.-Mrs. Weaver. can corn, 2 C boiling water, 1 t salt, %.l 2 C milk, 3 tb seive into a sauce- to taste. Blend add the milk and Just before serv- G. L. Peck. 1 pt milk, 1 slice and water Scald milk with onion,. ]12 t celery salt, butter, pan, add water, together cook together ing add beaten cream. __Corn Soup-l onion, 2 tb butter, twenty minutes, t onion juice, 21/2 1 C whipped cream. salt, celery, Put corn through salt and white pepper can corn, 1 pt boiling water, Serve with crisp wafers.-Mrs. in a saucepan, constantly. cornstarch with butter Cream of Corn Soup-l 2 tb flour, 1 t salt. then rub through tb cornstarch, five minutes, Cook corn a seive. stirring 4 ]~NOX GELATINE is GUARANTEED to please 01' mone~. back remove onion and add milk to corn with butter and flour cooked together, add pepper and salt. Serve in bouillon cups with several kernels of popcorn and a tb of whipped cream on top.-Mrs. Ralph Darling .. Cream of Potato Soup-From left over mashed potatoes. Heat 3 C milk and a slice of onion together; pour over a cupful of mash- ed potatoes and press through a pure strainer. Melt a tb of but- ter, stir in a tb of flour, and let bubble but not brown; cool slightly and add the milk mixture slowly, stirring constantly until thick- ened. Add salt and pepper and serve hot.-Mrs. Weaver. Bacon Chowder-Chop 1/2 lb bacon coarsely and fry lightly in a kettle; add 2 tb flour and 1 minced onion. When brown add six small potatoes chopped, and a sprig of parsely. Boil two hours. Season and add 1 C cream.- Winifred Hall. Vegetable Soup-One fifteen cent knuckle bone. Place same in cold water on stove at seven in morning. When boiling, add 3 tb oatmeal, in three potatoes, stick of celery, some two onions, one carrot, A. J. Hall. parsely (ground). Ill. head cabbage, Season to taste.-Mrs. 1/2 C rice, after boiling two hours put Split Pea Soup-Soak one quart split peas over night, next morn- ing boil with 2 carrits, 2 onions, 1 stalk celery, and a little piece salt pork. Boil all the morning being careful not to scorch; strain and serve hot.-Ba cup cold baked beans, V2 can tomatoes, 1 Put all together and boil. Then strain and season cold Thicken with a little cornstarch ttle Creek Cook Book. Bean-Tomato Soup-l quart water. to taste. water.-Mrs. Charles Browne. dissolved in DR • ..Jos. s. HAWLEY DENTIST MASON, M1C"'41GAN THIS SPACE IS PAID FOR BY DR. FREELAND pro ~tll\tcr 5 If You Want FORD ASELTINE Good results from the recipes thIs book always use "Best" Flour in Dealer in WATCHES CLOCKS JEWELRY and For all good cooks use it. MASON MILLING COMPANY Fine Walch Work a1ld E1lgraving a Specialty J. H. McCURDY MASON CITY DAIRY Dcalt:r in PURE MILK Try our i\Iilk when Usin;; The~e Recipes and YOll \Vill lla,.e Success A. E. HILLIARD ~ ICE DEALER When in Mason Go to the SWEENEY HOTEL For a Square Meal Critchett & Spanier LET me make your cheerful and healthful home m~re by 111- MEA T MERCHANTS stalling this famous Round Oak Furnace Call and See Them at My Store J. C. FINGERLE Ash Street Will satisfy your taste with the Choicest of Meats Everything SC1nitary 6 The KNOX ACIDULATED package contains flayol'ing and coloring Fish "I never Yes, lost a little fish- I'm free to say It was the biggest fish I caught That always got away." Baked Pickerel-Carefully clean and wipe the fish, and lay in a dripping pan with enough hot water to prevent scorching. Bake slowly basting often with butter and water. When done have ready a C of sweet cream; stir in 2 large spoons melted butter, add the gravy from the dripping pan and let it boil. Place the fish in the sauce. Or an egg sauce may be a hot dish and pour over it made with drawn butter; in the yolk of an egg quickly, and then a t of chopped parsley.-Battle Creek Cook Book. stir L. J. Philleo. Dressing for Baked Fish-l few drops onion juice, Fish Left Over-l C cold boiled rice, 1 C flaked fish, 1 tb butter 1 egg, salt and pepper to taste. Put the rice and fish into a double boiler and let them get quite hot, stirring lightly so the fish may not break and the mixture grow pasty. When hot, add the butter, Stir until well blended the egg well beaten and salt and pepper. and serve.-Mrs. lft. C melted t salt, 118 t pepper, 1 tb chopped to bind butter, parsley. Mix all together the crumbs together. can salmon, 3 eggs well beaten, 2 tablespoon- Salmon Loaf-One lh cup bread crumbs or crackers, season with fuls butter melted, pepper, salt and minced parsley. Rub fish with butter until fine paste, 1 cup mill{, add bread crumbs, when cool add eggs and put together. Serve with butter sauce. C stale bread crumbs, lA. and add enough boiling water in mold and steam two hours. Put Butter Sauce-Lump rub till smooth, add boiling water and salt and pepper. Grated rind and juice of one lemon. 2 tablespoonfuls butter, flour Baked Salmon-l can salmon, 2 eggs, 1 tb melted butter, 1 C bread crumbs, pepper, salt and minced cucumber pickles. Drain the liquor from fish and set aside for sauce. When the mould is made put in a buttered bowl covered and put in a pan of hot water and steam 1 hr. , Sauce for same-2 tb melted butter, add 1 tb flour well worked in, 1 C milk and the liquor from the fish, then add 1 well beaten egg and salt and pepper, a chopped cucumber pickle some minced parsley. C. H. Bishop. Pour over fish mold and serve.-Mrs. and 7 ]{XOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. 1/2 C cracker crumbs, 1 egg, 1/2 Cmilk, pepper and salt. Make into balls and fry in butter in spider.-Mrs. Frank Hoyt. can salmon, 1 C mashed potatoes, Salmon Fritters-l Creamed Salmon-l pt salmon, 1 pt rich milk, 3 tb flour, 3 tb butter, 1 t salt, 1 t mustard (even), dash of red pepper, put milk on stove and let come to a boil; rub together dry ingredients, stir into the milk, add chopped salmon and let boil 3 min., turn into a baking dish, cover with cracker crumbs, dot with butter and bake 20 min. Serve in baking dish.-Mrs. H. W. Casterlin. D. G. BARR Certain-teed ROOFING Soid Here Ford Agent Repairing Ford Cars a Specialty That 15-year Also Deals in Second Hand Cars 8 guarantee label roofing mills I t protects it protects you and biggest has the three in the wor~d behind it. ).our builJings, it protects us. everything 'Ve keep in our stock right up to the quality of Certain-teed, so you can depend on any- thing you buy here. C. P. MICKELSON absolutely Use KNOX GELATINE if ~'ou would be sure of results Oysters " Fruit Oh! dainty and delicious." of the wave ! . ~yster Cocktail-Stir JUIce, l/2 tbs of grated horseradish, cestershire salt. Mix well and put on ice till needed. in glass. W. Webb. together 1 tbs tomato catsup, 1 tbs lemon l/:> tbs Wor- sauce and six drops of tobasco sauce and saltspoon of Put 5 or 6 small oysters F. Pour sauce on oysters when ready to serve.-Mrs. 1/2 tbs vinegar, Oyster Patties-1 Paste for Patties-1/2 cup lard, 1/2cup butter, When hot add 1 can oysters. Then fill with oyster sauce and serve.-Mrs. Shredded Wheat Oyster, Meat or Vegetable Patties-Cut pt milk, 2 tbs flour, 1 tbs butter, a little salt. lfj. cup water flour to mix roll thin and shape over bottom of gem pans bake a light F. C. Parker. brown. oblong cavity in top of biscuit, remove top carefully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces in bottom, and fill the shell with drained, picked and of butter washed oysters. pepper. Re- place top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. Season with additional salt and or Escalloped Oysters-One cracker crumbs, salt and pepper to taste, 2 tbs butter, alternate layers of oysters and crumbs each sprinkled with bits of butter and season- ed, having the last layer crumbs. Moisten the whole with a large cup of milk. Bake about 20 min.-Miss pt of oysters, 3 C bread Oysters with Macaroni-Vt. package macaroni cooked-put in a buttered dish a layer of macaroni alternating with oysters. Cover each layer with sauce matie of 2 tbs butter, 2 tbs flour, 1 cup milk, salt and pepper to taste covered with crumbs. Bake brown.-C. buttered Parloa. F. B. "He was a bold man that Fried Oysters-Take 1 pt oysters, 2 eggs beaten light, 11/2 pts fine crumbs salted and peppered. Dip oysters in crumbs, then Fry in deep fat. M. R. W. in eggs, then in crumbs. first ate an oyster."-Swift. An $11.00 Vacuum Cleaner for $4.50 at F. W. Webb's 9 jL. lb. lbarrison ~ _PURE_ Drugs and Sundries PASTIME THEATRE PHOTOPLAYS The First State and CLEAN ENTERTAINING Paints and Oils MASON, MICHIGAN .s. W. P. Paints A pts buttermilk, V/2 pts graham flour, 1 pt wheat flour, 2 tb molasses, 1 tb melted butter, 1 C seed(cid:173) ed raisins; put the batter in 3 greased coffee cans, cover with a piece of cloth and steam for 21/2 hrs. Then place in oven for 15 minutes, paper the bottom of each can.—Mrs. J. C. Quirk. Brown Bread—1 tb sugar, 3 tb molasses, 1 t salt, 1 C sweet milk, 1 C sour milk, 1 t soda, V2 C raisins (chopped), 1 tb melted butter, 1 egg, 3 C graham flour.—Bernice Dean. Brown Bread—1 egg, 3 tb each brown sugar, molasses, melted butter, 1 C each sour and sweet milk, 3 level C graham flour, 1 t soda, 11 salt. Bake 1 hr.—Mrs. J. E. Cox. Indian Bread—1 C sugar, 1 C sweet milk, 1 C sour milk, 2 C flour, 2 C cornmeal, 1 t soda.—Mrs. S. R. Coulson. Corn Cake—1 2-3 C cornmeal, 1-3 C flour, 14 C sugar, 1 t salt, 2 eggs, 1 C sweet and sour milk, each, 11 soda. Heat a spider very hot, in which has been melted 2 tb butter, pour in the mixture, then in the middle of that, pour 1 C sweet milk, but do not stir. Bake 1/2 hr.—Mrs. Jennie Hall. Corn Gems—y2 C brown sugar, 1 C buttermilk, 1 egg, y2 t salt, 1/2 t soda, 1 t B. P., 1 large C cornmeal, 1 small C flour, 1 heaping t boiling lard.—Mrs. Sweeney. Gems—2 C buttermilk, 3 tb sugar, 1 t salt, 21/2 C flour, 1. t soda.—S Shaw. tern's Popovers—1 C flour, 1 C milk, 3 eggs and salt; bake slowly 1/2 hr. There is more in baking than in mixing.-Edith Call. Corn Muffins—Sift 1 C yellow cornmeal in 1 C wheat flour, add 1/2 C sugar, 1 beaten egg, piece butter size of egg, add a little salt. O. W. Maine, Horseshoeing: and General Blacksmithing '2ii JOE P. SMITH Will furnish you the best quality ~E SURE AND KEEP JJ.J A CLEAN SHIRT ON HAND, FOR THESE RECIPES MAY KILL YOU AT LOWEST PRICES. ~~~ HARD OR SOFT COAL AMERICAN LAUNDRY c. H. HURD MILLBURY & BELL TRY HIM High Grade Monumental Work MASON, MICH. j}iirst Ask your grocer for KNOX GELATIXE—take no other Cheese Dishes " ' T is said to eat a piece of cheese At the close of every meal, Will help to aid digestion And no dyspepsia pain you'll feel." Cheese Balls—1 C grated cheese, whites of 3 eggs well beaten, season with salt and paprika. Make into balls size of a walnut, fry in deep fat until a golden brown. Cheese Toast—Chop the cheese fine, season with salt, paprika and mustard spread thickly over buttered bread. Set in a very hot oven until well browned and serve at once. Cheese Croquettes—1 C grated cheese, 1 C bread crumbs, 2 beaten eggs, y% t salt and dash of red pepper. Make into small balls, dip into egg and bread crumbs and fry in deep fat. English Monkey—One cup milk, one egg, one tablespoonful of butter, one cup of fine bread crumbs from the center of a stale loaf, three-fourth to one whole cup of cheese. Melt the butter, add the cheese, and stir while melting; then add the bread crumbs, which have been soaked in the milk, and the egg, lightly beaten. Baked Cheese—3 C rolled cracker crumbs, 1 C grated cheese, butter, pepper and salt in layers, salt until it seems too salt, then add to this 3 eggs and 1 qt milk. Bake i/2 hr.—Mrs. Coral Neely. Cheese au Gratin—Three slices bread, trim off the crust, and butter well. Place in a deep pudding dish, buttered side down, lay one quarter pound of grated cheese between the slices and on top, seasoning with salt and pepper to taste. Beat four eggs, add three cups milk, pour over the bread and let stand one hour. Bake twen(cid:173) ty minutes in a quick oven.—Mrs. R. C. Dart. Welsh Rarebit—One tablespoon of butter, one-half pound of cheese cut fine, or grated; one-fourth tablespoonf ul salt, a dash of paprika, one-half cup cream, the beaten yolks of two eggs. Melt butter, add cheese and seasonings, and stir until smooth and slight(cid:173) ly thickened. Do not allow the mixture to boil at any time in the cooking. If necessary, cook over hot water. Serve on thin crack(cid:173) ers. Baked Rarebit—Butter a pie pan, spread a thin layer of bread crumbs on the bottom. Season with paprika, little salt and a thin layer of grated cheese. Add another layer of crumbs, and cheese until pan is filled. Dot top with butter and turn over one cup of milk into which has been beaten one egg. Bake in quick oven 15 minutes. Cut in pie shape pieces and serve. 36 K n ox Gelatine i m p r o v es soups a nd g r a v i es Cheese Dainties—Dissolve a large tb Knox gelatine in a little hot water, when cool add 1 C whipped cream, 4 tb grated cheese, stir it in lightly with a silver fork, 14 t each of salt and paprika. Serve with salad dressing and puffs. Sprinkle with chopped par(cid:173) sley.—Mrs. Joe Linden. PIANOS Save $100 F R A Z E L L E 'S at PLAYER PIANOS No Overhead Expense Twelve Standard Makes Sold on Easy Terms WRITE FOB C A T A L O G U ES AND PRICES Bell Phone, Coll. 513 2 6 22 Fulton St., TOLEDO, OHIO Home Phone, Main 3620 If you want a stylish Hair Cut or a Clean Shave, go to W. H. JOHNSTON Fresh and Salt Meats ACKER & LANE Maple St., Mason, Mich. 1Ro\>8ton Bros. Painters and Decorators See our Wall Paper Samples before Buying Citizens Phone MASON M I C H I G AN If you want to buy or sell REAL ESTATE Call on D. P. W H I T M O RE Office with I n g h am County News MASON, MICH. 37 Send for the Knox Gelatine recipe book Pies " Canned meats and fruits, and green stuff, too ! Canned puddings, fish, and canned beef stew ! But hear my wholesouled. thankful cry, Praise be, they cannot can the pie ! " If the bottom crust of a pie is brushed over with the white of an egg before putting in the filling, it will not absorb the juices and become soggy. Pies will become soggy if set on top of a hot stove after being baked. Flaky Pie Crust—3 C flour, 1 C lard, % C water. Chop flour and lard with knife until in rather small particles, add water slow(cid:173) ly, mixing with fork into soft dough. Take enough dough for one crust, drop on floured board and roll out into an oblong sheet about one half inch thick. Fold each end of sheet toward the center and roll as before. Repeat the operation and the paste is ready for use.—Mrs. F. E. Thomas. Crust for one Pie—6 tb flour, 2 tb lard. Use heaping spoon(cid:173) fuls, pinch of salt, add enough cold water to make a stiff dough.— L. Mc I. Butterscotch Pie—One cup brown sugar, one half cup boiling water, cook until thick, then stir in the beaten yolks of two eggs to which the following has been added, one cup of sweet milk, two tablespoon flour, two tablespoons butter, cook until of the desired consistency, remove from fire fill pastry shell, beat whites of eggs very stiff, add one tb sugar, vanilla flavoring to taste, cover pie and brown lightly. Bake crust separately.—Mrs. E. D. Hawley. Butterscotch Pie—V2 C sugar, 1 C sweet milk, yolks of two eggs, 1 tb butter, 2 heaping tb of flour. Wet up in milk. Cook until thick. Flavor with vanilla. When cool put into the baked crust. Beat the whites and put on top. Brown.—Mrs. H. E. Neely. Butterscotch Pie—1 egg, 1 C dark brown sugar, 1 C milk, 3 tb flour, 2 tb butter, 3 tb water, 14. t salt, 11 vanilla. Put yolk of egg into saucepan, add brown sugar, flour, milk, water, butter and salt. Stir over fire until it thickens and comes to boiling point. Pour into baked pie shell and cover top with meringue made from white of egg. Brown in oven.—Bessie 0. Ball. Chocolate Pie—1 large C milk, 3 tbs grated chocolate, 2 tbs flour or cornstarch, 2-3 C sugar, 2 egg yolks, well beaten, small lump butter. Cook until it thickens and flavor with vanilla. Pour in a baked crust. Beat whites of eggs, add two tbs of sugar and brown in cool oven.—Mrs. W. A. Vincent. :?* Send for free sample of Knox Gelatine Cream Pie without milk—1 C sugar boiled with 1 C of water, taste. Use whites for yolks of two eggs, 2 tb flour, flavor to frostings.—Mrs. P. M. Ellsworth. Crumb Pie—Line pie tin with thin pie crust. Filling: 3 C flour, 2 C brown sugar, li/2 t soda, lard size of egg, 1 C milk, to make smooth paste, add pinch of salt. Bake until brown. Serve with coffee.—Mrs. C. P. Mickelson. Cream Pie—11/2 C milk, lump butter the size of an egg, 1 C sugar, 2 tbs corn starch, yolk of two eggs, pinch of salt, the whites of eggs for frosting.—Mrs. Merrylees. "With all that's rare in a day in June Three things there be that vie— A barefoot boy's whistled tune, Sweet peas and a cherry pie." Mock Cherry Pie—2 C cranberries, 1 C raisins, 2 C sugar, 1 tb cornstarch, with a little cold water, then pour one C of boiling water over the mixture, and bake with two crusts. This amount makes one large pie or two small ones.—Mrs. Chas. W. Browne. Ripe Currant Pie—1 C currants, 1 C granulated sugar, 1 tb flour, 2 tb water, yolk of two eggs, stir all together, fill your crust and bake. When done, spread over top, the beaten whites of the two eggs with three tb sugar and return to oven to brown.—A. B. Tanswell. Dutch Cheese P12—2 eggs well beaten, 1 tb flour, pinch of salt, sugar to taste, 2 C milk, flavoring, % cup of dutch cheese, stirred in the mixtures. Bake in one crust.—Mrs. Jennie Hall. Banberry Tarts—Fill patty shells with 1 egg, 1 C raisins, 1 C sugar, juice of 1 lemon and orange. Cook until thick, then bake in crusts. Lemon Pie—Grate the rind of one lemon and squeeze out the juice, 1 C sugar, 1 C boiling water, 1 tb of butter, 1 egg, 2 tb flour or cornstarch. Bake crust first, add filling and frost. Bake in pan in which well greased paper has been placed.—Mrs. Geo. VanHorn. Lemon Pie—1 lemon, 1 C sugar, yolks of 2 eggs, 2 tb flour, 1/2 C milk. Grate the lemon, beat the yolks and sugar together. Mix and cook until thick. Beat the whites to a stiff froth and add one tb of sugar. Spread over the top and brown slightly. Mrs. Ida Bateman. Lemon Pie—2 C boiling water, V/> C sugar, 1/2 C lemon juice, 1 tb butter, 1 tb cornstarch, grated peel of 1 lemon, yolks of 3 eggs. Mix the sugar and cornstarch well together, add them to the boil(cid:173) ing water, and cook five minutes. Remove from the fire, add the 39 KXOX GELATINE makes dainty desserts for dainty people butter, lemon juice, peel, and lastly the eggs beaten very slightly. Line a deep pan with the paste, dust with flour, fill three fourths full of the mixture, and bake in a moderate oven till firm in the center. When cool, cover with a meringue made from whites of eggs.—Mrs. John Spanier. Lemon Pie—Yolks of 3 eggs beaten light, 2-3 C sugar, juice and rind of 1 lemon, butter size of walnut, cook until a creamy mix(cid:173) ture. Cool then fold in the beaten whites of eggs. Put into baked crust and set into oven until whites of eggs are cooked.—Leda Mc- Intyre. Orange Pie—Take large orange and grate the rind and put away for icing. Take juice of one orange, juice of one-half lemon, grate rind of half lemon, one medium size cup sugar, yolks of three eggs, two heaping tablespoon of sifted flour, stir all together and pour over a large cup of boiling water, stir constantly to keep from burning, when thick add a piece of butter the size of walnut, have your paste baked and pour in custard. Beat the whites of three eggs until stiff and three tablespoons sugar and the grated rind of orange put on custard and brown lightly.—Mrs. E. D. Hawley. Peach Custard Pie—Use one crust, peel peaches, halve them and turn inside up. Sweeten as you would a peach pie. T a k el egg, pinch of salt, 1 tb sugar, and add milk enough to cover peach(cid:173) es. Bake and cover with beaten white of 1 egg. Then brown.— Mrs. A. J. Hall. "What moistens the lip, what brightens the eye? What calls back the fast like the rich pumpkin pie ?" Whittier. Pumpkin Pie—1 C stewed pumpkin, 2 C milk, 1/2 C sugar, 2 eggs, 1 tb molasses, 1/2 t ginger, i/> t cinnamon and pinch of salt.— Mrs. F. W. Webb. Raisin Pie—1 cup of raisins chopped, 1 cup of water, 1/2 C of weak vinegar, small piece of butter, 1 large C of sugar, 1 tb flour, y% t of cinnamon. Bake with two crusts.—Mrs. Paul Cross. Raisin Pie—1 C chopped raisins. Cook until tender in one C of water, add the juice and grated yellow rind of 1 lemon, 1 large tb of flour or cornstarch, 1 C of sugar, 2 tb of butter and cook until thick. Bake with two crusts.—Mrs. F. W. Webb. "The very recollections of them good old fashioned pies, Bring a yearning to my bosom and the water to my eyes." Mince Meat—3 bowls meat, 6 bowls apples, 1 bowl molasses, 1 bowl vinegar, 1 bowl boiled cider, 1 bowl suet or butter, 3 bowls raisins, 5 bowls sugar, 2 tb cinnamon, nutmeg and cloves, 1 tb salt, 1 tb pepper. Mix altogether except meat and spices and boil until apples are tender. Mix the meat and spices thoroughly if suet is used, scald before putting with the rest. 40 The KNOX ACIDULATED package contains flavoring and coloring Mince Meat—Boil thoroughly and salt 5 lbs beef and put thru grinder with 10 lbs of apples and y2 lb suet. Add 2 lbs raisins, 1 •lb currants, 3 oranges (using the outer coating grated), 3 lemons, with the outer coating of those also, 1 nutmeg, 1 C molasses, 2 lbs brown sugar. Other spices such as cinnamon and cloves may be added to taste. Add equal parts boiled cider and water, to mois(cid:173) ten the mixture thoroughly and cook until the apple is done. Place in jars.—Mrs. F. H. Field. Mock Mince Meat—1 C molasses, 1 C brown sugar, 1/2 C vine(cid:173) gar, 1/2 C butter. Boil together a few minutes, then add six crack(cid:173) ers rolled fine, 2 eggs beaten, 1 C seeded raisins, spices to taste.— Mrs. A. McDonald. Green Tomato Mince Meat—Put through the meat grinder 1 V2 pks of green tomatoes and let drain one hour. Enough apples to make six quarts after being ground, two lbs of seeded raisins, 1 lb suet. To the tomatoes add one scant cup of New Orleans mo(cid:173) lasses, 1 C of strong vinegar, one pt of boiled cider or sweet pickle juice, 4 C jelly and 6 lbs of brown sugar. Cook slowly one hour, then add the chopped apples, raisins and salt and three lbs of whole seeded raisins, 1 lb of English currants, 2 tb of cinnamon and cloves and 1 of allspice, and three tb of salt. This makes a large recipe and can be divided.—Mrs. Hardenburg. Green Tomato Mince Meat—1 pk of ground green tomatoes. Cook slowly for 1 hr in water. 4 qts ground apples, V$ lb of chop(cid:173) ped suet, 3 lbs of raisins (2 whole and 1 chopped), 4 lbs brown sugar, 1 tb each of cinnamon and cloves and salt to season. Add boiled cider or sweet pickle juice and cook until thick.—Mrs. F. Hunter. When making berry pie try making the top crust a little smal(cid:173) ler than the lower one, and merely laying it over without pressing the edges together. This is said to be more effective against run(cid:173) ning over than a cloth tied round the edge. Also try cutting the edges of your pie crust with shears instead of a knife. It's easier. •11 Vse KNOX GELATINE if you would be sure of results Puddings "Puddings, my friend, do a mission fulfill, They add to the dinner as well as the bill; They cause men to wish, with ardor they may, That the meal which fortells them came three times a day." Apple Dumplings—Put Vs C sugar (scant), 2 C water, butter size of walnut, and nutmeg, in the bake dish and boil. For 8 dump(cid:173) lings, 2 C flour, 2 t baking powder, 1 tb lard, salt and rub together and add just enough sweet milk to roll easily. Divide into equal parts, roll out and put the value of Ms good sized apple in each piece. Pinch together and put in the boiling sauce. Do not crowd. Bake 1/2 to % hr.—Mrs. A. B. Tanswell. Apple Pudding—Slice apples in bottom of a greased baking dish and sprinkle over brown sugar. Then pour over a batter made of 2 C flour, 3 t B. P., 3 tb butter, 1/4. C sugar, salt, 1 egg and 34 C of milk. Bake and serve with butter, brown sugar and cream.—Mrs. Alfred Allen. Dutch Apple Pudding—2 C flour, 2 t baking powder, 1 t salt, 3/2 C sugar, Vi C lard or butter, 1 C milk, 1 egg. Spread dough in buttered pan. Pare 5 apples cut in eighths, and core. Press sharp(cid:173) ened edges of apples into the dough in parallel rows, sprinkle sur(cid:173) face with sugar and cinnamon and bake in moderate oven. Serve with butter, cream and sugar.—Mrs. E. W. Lincoln. Bread Pudding—2 C breadcrumbs, 1 C sour milk, 1 C sugar, V2 C butter, 1 C flour, 2 eggs, 1 t soda, salt, cloves, cinnamon and nut(cid:173) meg. Steam 1 hr. Serve with sweetened cream or sour sauce. Equally good steamed a second or third day.—Mrs. Ira W. Enos. Brown Betty Pudding—A layer of sliced apples put in butter(cid:173) ed baking dish. Cover with one C of bread crumbs. Sprinkle with cinnamon, butter size of egg. Sweeten to taste. Cover whole with milk and bake from half to three quarters of an hour.—Mrs. Alice Beckwith. Mexican Pudding—1 C diced apples, hot, 1 pt sweet milk, 1 C sugar, 1 pt biscuit dough, roll thin and cut in 1/2 in cubes. Put the milk to heat in shallow dish. When it is hot add sugar and apples. Lay biscuit cubes over top. Let simmer for ten minutes, then turn cubes over. Cook five minutes. Serve hot with or without sugar. Grate nutmeg over.—Mrs. J. H. Shafer. Bread Pudding—2 C bread crumbs, 1 C brown sugar, 1 C sour milk, 2 eggs, V2 C butter, 1 C raisins, 1 C flour, nutmeg and salt. Steam 2 hrs.—Mrs. G. W. Tamlyn. m KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. Bread and Apple Pudding—Slice and spread bread with but(cid:173) ter, pare and cut in halves the apples; fill hollow of apple with sugar, after laying apples on bread add water, 1 beaten egg to a C of milk and pour over apples to bake. thirty min. in hot oven. It will take about Sauce for Pudding—4 tb butter (warm), 1 C sifted powdered sugar, white of one egg, 1-3 t lemon extract, 2-3 t vanilla, work butter to a cream add sugar slowly, beat white of egg thoroughly and beat all with Dover beater, adding extracts.—Mrs. R. M. Paine, Pasadena, California. Boiled Bread Pudding—4 C fine bread or cake crumbs. Meas(cid:173) ure before soaking, *A C molasses, 1 C raisins, Vsi C melted butter and drippings, 1 t soda dissolved in a little hot water, spice to taste, 1 C flour. Pour milk over crumbs and soak until well soft(cid:173) ened. Pour off what milk is not taken up. Add the other ingred(cid:173) ients, mix well with as little stirring as possible and boil in butter(cid:173) ed mold for three hours and set in oven, for fifteen minutes.—Mrs. W. K. Lamb. Cracker Custard—Let come to a boil a pint of milk and small piece of butter. Add ten or twelve crackers rolled fine, Va C sugar, beaten yolks of three eggs, flavor. Make a frosting of whites and i/a C sugar and slightly brown in oven. Serve cold.— Mrs. Bertha Shafer. Celia's Pudding—1/2 loaf dry bread. Dip in water and squeeze dry. Add 14 C molasses, pinch salt, cloves, cinnamon, allspice to taste, 1 egg, 1 scant t of soda, butter size of walnut, 1 C sugar, lit(cid:173) tle flour if needed. Steam about 2*4 hrs or until done. Serve with caramel sauce.—Meda Bullen. Cherry Slump—1 pt can cherries. Put in shallow pan with plenty of juice and stand where contents will just boil. Mix to(cid:173) gether 11/2 C flour, 11/2 t baking powder, salt, shortening and sweet milk to make like biscuit dough. Roll out to fit the pan, lay over the boiling cherries and cover closely and cook for 20 minutes with(cid:173) out uncovering. Lift out on platter, pfrur cherries around it and serve with sugar and cream. Prunes or other fruit may be used. —Mrs. McCrossen. Cherry Pudding—1 egg, 2 tb butter, 3 tb sugar, 1/2 C milk, 1 large t B. P., flour to stir stiff, V2 C cherries. Steam 1/2 to % hr. Sauce—1 C sugar, 1 C water, juice and rind of one lemon, 3 t of cornstarch and cherry juice to color. Boil till thick.—Mrs. J. N. Thorburn. Try F. W. Webb when in Need of Shoes 43 We carry the largest and most complete stock of Enameled and Ware Aluminum and cooking utensils of all kinds. Just call in and look over our stock. BUY Clothing and Furnishings OF WEBB & WHITMAN DEAN & CROSS T HE H A R D W A RE M EN Where quality is highest and prices lowest Good cooking will keep your husband good natured To have him dressed properly, send him to us for his clothing and furnishings HARRY E. NEELY, Mason, Michigan For Purity, Quality and Cleanliness Call on Elm Shade Lawn Dairy C. E. HILL C. G. HARDENBURG Blacksmithing RICE & CO. Dependable Grocery M A S O N, M I C H. MASON, MICHIGAN Palace Meat Market H. S. RODMAN, Proprietor Mason Michigan 4 1 J{XOX GELATIXE is GU.'\RAl\"TEED to please or mOlle~- back Date Notouret-l C chopped dates, 1C chopped nutmeats, 1C flour, 1 egg, 1 C sugar, 1 C milk, 2 t B. P. Bake and serve with whipped cream.-Mrs. Will Gleason. Egg on Toast-Take Put spoonful of whipped cream on top. On this invert haif of a canned peach. -Bessie slices of dark loaf cake. Ball. Plum Pudding-Soak 11/2 Ibs beef suet ground fine, 1small tb 1 loaf of stale bread in sweet milk and 1;2lb candied citron, then crumble it, 5 Ibs raisins, 4 lbs currants, lf2 lb candied lemon, 112 lb candied orange. Grind citron, lemon and nutmeg, 1 t orange. ground allspice, 1 t cinnamon, 1 t ginger, 2-3 t cloves, juice and Burn 1 tb white grated rind of 2 lemons, 6 eggs beaten together. sugar, pour a little water on it, then put juices in pudding. in flour enough to make rather in all kinds of extracts and g-round walnut meats, according to liking. Grease basins well, fill with pudding and cover with close fitting plate, tie cloth over tight- ly and boil 6 hI'S. Then to heat thru boil 1 hr before serving. Serve hot with sauce.-Mrs. Bellamy. stiff. Put Put English Plum Pudding-1/2 bowl of bread crumbs, peel and citron to taste, 1/2 t cinnamon, 1cup milk, 1 C flour, ter and tie tight, sweet sauce.-Mrs. Ib beef suet chopped fine, a small lemon 112 Ib brown sugar, 3 eggs, l/2 t soda, dip cloth in hot water, pour in bat- Serve with R. E. Pierce. leaving room to swell and boil 3 hrs. 1/2 lb sultana raisins, 1/2 Ib currants, Fruit Pudding Sauce-l it spins a hair, Cook until eggs. Beat well and put away until stand two hrs. at least). first mixture, beating all together until McDonald. C maple syrup, butter size of walnut. then pour over the beaten whites of two (it should Then whip 1C of cream and add to the A. light and serve.-l\frs. ready to serve, the eggs C suet, thoroughly, Fig Pudding-l sweet rpilk, l/t. C butter, 1egg, 1t soda. whipped cream.-Mrs. Harry E. Neely. C sugar, 2 C milk. Chop figs and suet. Beat without separating. Mix all the ingredients a greased mold. Cover and boil 3 hrs.-Mrs. Mary Kelly. lIb figs, 3 eggs, 2 C bread crumbs, 1 light, turn into Graham Pudding-11;2 C of graham flour, 112 C molasses, 1/2 C Serve with C molasses, 1 C sweet milk, 112 C butter, 1egg, 1C chopped raisins, 1t of soda, 2 rounding C graham flour, J. C. Serve with butter a little white flour, spices. Quirk. C Grape nuts, 0/.. C milk, 14 t cinna- mon, Y8 t cloves, 1tb white sugar, 1C English currants. Bake 112 Ill'. Grape Nut Pudding-l Graham Pudding-l Steam 2 hrs. sa\lce.-Mrs. Fol' Daint)" Delicious Dessel'ts use liNOX GELATINB Sauce for same-ll2 C sugar, 14 C butter, 1 t flour. Pour on Great Grandmother's one pint boiling water and cook in double boiler.-Mrs. F. Hoyt. pt milk brought ]/2 slice white bread crumb- take from fire and cool. Now add 1 qt milk led. l/2 C brown sugar, 14 C molasses, salt, 1 t allspice, 4 eggs well beat- en. Bake in slow oven 4 hrs and serve with hard sauce.-Mrs. W. K. Lamb. to scald, stir in 4 tb cornmeal, Baked Indian Pudding-l Stir until thick, Honeycomb Pudding-l/2 1 egg, 2 C sifted flour, 1 C raisins; tar, 1 t soda. Steam one hour,-Mrs. C suet chopped fine, 1 C sweet milk, lf2 C molasses, 2 t cream of tar- P. M. Ellsworth. Lemon Sponge-2 heaping tb cornstarch, wet in a little water, then put a qt of boiling water on that, do starch, add a pinch of salt, 2 C sugar and the juice of 2 or 3 lemons Cook about 5 minutes then add the yolks of four eggs, and strain. taking off the stove add the whites cook slowly 3 minutes and after well beaten and stir all together briskly. Let it stand until nearly cold in dish you made it in then put on ice. This will be enough for ten persons.-Mrs. W. W. Smith .. stirring just as you Lemon Custard-Beat yolks of four eggs to a cream. Mix the grated peel and juice of one lemon, with 3 tb sugar and add grad- Stir this in 1 pt boiling water and set ually to the beaten yolks. over fire to thicken, (use double boiler). When very thick stir un- lf2 full with custard and heap with whipped til cool. Fill glasses cream.-Mrs. Harry Neely. Orange Souffle-Peel and slice six oranges. Put in dish a lay- er of orange then one of sugar and so on until all the orange is used. Make a soft boiled custard of the yolks of three eggs, pint of milk, sugar to taste, with grating of orange peel for flavor, ponr over the oranges when cool. Beat stir in sugar and put over the pudding.-Mrs. the whites to a stiff froth, C. L. Bickert. Ambrosia-l/2 doz.. large oranges, peel and take off the that has been white skin and seed, cut up fine. One fresh cocoanut grated the day before, one can grated pineapple. Alternate the layers with sugar between each, until all has been used, then pour let stand a few hours before using-. on the milk of the cocoanut, This makes a splendid dessert with any kind of cake.-Mrs. S. H. Culver. all Sailor Duff Pudding-l molasses, 1]/2 C flour, 1 t soda, l/2 C boiling water, steam 1 hr. white of one egg, 2 C of crushed or canned fruit W. H. Miers. Sauce for above-Cream 1/2 C butter, 1 C sugar, add beaten if you like.-Mrs. egg, 2 tb sugar, 2 tb butter, 1/2 C 46 Simpl~' add water and sugar to the I\:~OX ACIDULATED package 1 can pineapple, Nut and Tapioca Pudding-11/2 C tapioca, 2112 C sugar, 1 C chopped nutmeats, lemon strained juice of one orange, whites of 2 eggs, whipped cream. Cov~ e~ tapioca with cold wa~er, soak over night. into saucepan wIth sugar and cook until clear, add nuts, orange and lemon juices, and syrup from can of pineapple. Fold in stiffly beaten whites of eggs. Serve cold with whipped cream.-Mrs. strain juice of Harry Bond. one Put then cool. Add lemon juice for pt sweet milk in double boiler, when boil- Tapioca Pudding-1 1/2 C sugar, 1 heaping tb cornstarch, ing add (mix together) salt, 2 tb tapioca which has been soaked over night, boil a few minutes, set off a minute and add beaten yolks of 2 eggs, cook few minutes longer, flavoring and frost with beaten whites of eggs. Brown in oven.-M:rs. E. A. Calkins. core and 1/2 box Knox's gela- grind, 1 C sugar, boil the two a few minutes, tine dissolved in one C water. Add to pineapple and sugar. When cold add one pt whipped cream, flavoring, candied cherries and nut- meats. Mold in long tin and put in ice box to and serve the next day.-lVlrs. Earl Norton, Lansing. Pineapple Puff-1 medium sized pine~pple peel, Slice set. 1/2 C cold water l\farshmallow Cream-Dissolve the whites of 4 eggs with a pinch of salt, 1 rounded tb of Knox's Gela- tine in Y2 C cold water, stirring over the fire until thoroughly dis- to the gelatine and let cool. solved. Add another then pour the dis- Beat solved gelatine very slowly into the beaten whites, beat all the time while pouring in the gelatine, sprinkle in 1 C sugar and keep and tint pink, beating, Between leave 1-3 white and add chocolate to the other these layers sprinkle dates, cherries, and nuts. into squares and serve with whipped cream.-Mrs. Minnie L. :Mann. Tal{e out 1-3 mixture add 1 t flavoring. third. Cut lVlarshmallow Pudding-lIb berries diced, 1 C cream whipped, 10c broken walnut meats. marshmallows, sweetened cream. be used.-Beulah marshmallows diced, 2 qts straw- Put and mix with fruits may nuts and strawberries Pineapple or other Serve ice cold. together Dean. Pudding Sauce-1 C brown sugar, 11/2C water. Let boil for a few minutes flavor with vanilla. This is especially good on plain cakes and will be plenty for six people.-Mildred and thicken with cornstarch, Hunter. milk, flour till smooth, Black Pudding-1 lf2 C molasses, Sauce for Same-1 C sugar, then add other mgredients. coffee cup each of sugar, flour, butter, and lf2 t nutmeg, Y2 t so~a, 4 eggs. Beat eggs and Bake one hour. lf2 C butter, 1 egg, 1 tb vinegar.- .1-- , 1\lrs. Emma Hay Taylor . in each package of liXOX GELATIXE .t>ink Coloring for fanc~. desserts Suet Pudding-1h C suet, 1/2 C milk, 1 egg, 1 t soda, 1 t cinnamon, 1h t cloves, 11h C flour, pinch salt. lf2 C molasses, 1/2 C sugar, let boil, season with Sauce-l nutmeg.-Mrs. C sugar, 2 tb flour, 1 C water, G. A. Earle. Prune Pudding-Sweeten to taste % lb of stoned prunes, lf2 C rolled crackers,I/2 C sugar, 3 eggs, 11/2 C sweet milk, a little Soak the crumbs in milk for a few minutes, cream the but- butter. ter and sugar and add the yolks of eggs put into the soaked crack- er crumbs, pour into a buttered dish and bake until mixture is set; then add the well beaten whites of eggs and stir in the prunes, bake twenty minutes longer. When cold serve in a large dish with whipped cream.-Edith Call. Steamed Pudding-2 milk, 1/2 Cmolasses, 1 tb butter, 1 C flour, 1 C raisins, nutlneats, one hour. 1/2 C brown sugar, 1 t soda (rounding), C cake or cracker crumbs, 1 C sweet 1 egg, orange peel; steam Serve with hard sauce. Suet Pudding-l milk, salt, 1 small t soda, 1 small t cloves, 1 t ground flour to make stiff. two hours. Steanl C sugar, 1 egg 1 C chopped suet, 1 C sour cinnamon, Sauce-4 tb granulated sugar, butter, cream together and cook in double boiler.-Mrs. Chas. Seeley. Pineapple Pudding-l can pineapple, 1 C sugar, 4 tb melted butter, 1 C bread crumbs, ~, t salt, 6 eggs. Beat eggs, add crumbs, salt, butter, turn into pudding dish, bake un- til firm. Serve hot or cold with vanilla sauce.-Mrs. sugar and pineapple, L. Lomax. Pineapple Pudding-Soak 1 C tapioca in IV2 pts of water with then cook until done, after which mix with 1/2 C layers of tapioca and grated pineapple in a pinch of salt, sugar. dish, set aside in ice box to cool. Serve with whipped cream.-Mrs. Ira W. Enos. Put alternate Steam Pudding-l C sour milk, 1h C sugar, 1/2 C molasses, 1h C butter, 1 t soda, 1 C raisins, 2 C flour, steam 2 hI'S. Serve with whipped cream or sauce.-Mrs. D. C. Smith, Lansing. l\'Iock Suet Pudding-2 eggs, 1 C sugar, 1/2 C melted butter, C sour milk, 1 t soda, 1 C chopped raisins, stir very thick. 2V2 hI'S. Lemon Sauce-2-3 C sugar, 1 egg, beat and add to sugar, 1h F. D. Stan- C butter and juice of one lemon, 4 tb hot water.-Mrs. ton. 1/2 . Stearp Suet Plldding-l C chopped suet, 1 C molasses, 1 C sweet milk 48 I{~OX ACIDULATEDGELATIXE-no bother-no trouble-no squeezing . lemons ] C raisins, 1 egg, 3112 C flour, 112 t cloves, cinnamon, allspice and nutmeg, each 1 t soda, salt. 1/2 C butter, 1 egg, 1 tb vinegar, beat well Steam 2112 hI's. Sauce-1 C sugar, and bring to a boil. Serve hot.-Mrs. S. R. Coulson. Prune Whip-1 C of prunes cooked and stoned, white of one Put material all to- It is egg, 2 C of powdered sugar, 1 t lemon juice. gether nice with whipped cream on top.-Celestia and whip with egg beater until light and foaming. Large. Caramel Pudding-V2 C butter, 2 C light brown sugar, milk, 1;2 C cornstarch, brown, stirring constantly. and dissolve cornstarch, mold in cups, wet cream.-Mrs. Gary Sanders. 1 t vanilla. 2112 C in iron spider and Add butter and cook. Add hot milk Serve with Put sugar in water. Pineapple Bisque-1 box jello, 1 C pineapple juice, 1 C chop- ped pineapple, 1 C chopped nuts, a little sugar, 1 C whipped cream. Have juice hot and put then whip, beat in the fruit, nuts and cream. Put in molds to set. When ready to serve turn out on platter and slice. Orrie A. Reynolds. let cool and partly thicken, Serve with cake.- jello in; Prune Jelly-Stew tender, pour off water, stone prunes, return to the water, sweeten to taste and stew up, flavor with lemon juice. Add 2 tb gelatine dissolved in water, mold and serve with whipped cream.-Mrs. prunes until E. Culver. Maple Bavarian Cream-1 pinch soda. Let boil till it tine, when mixture begins to set add 112 pt whipped cream.-Rus- tic Tea Room, Lansing .. thickens, C Maple syrup, scant 1/2 C milk, add 1 level tb Knox's gela- Heavenly Hash-1 pt whipped cream, 25 best marshmallows, sliced fine, candied cherries and 1 C chopped nuts, mix the marsh- mallows with the whipped cream, let stand on ice for several hI's, then decorate with candied cherries.-Mrs. Foam-3J~ tb gran. gelatine (Knox's), soak in 2 tb cold water 10 minutes, add 6 tb boiling water and stir well, add 112 C sugar, 2 tb cocoa, and pinch of salt. When cool add beaten whites of 2 eggs and 1 tb vanilla. Beat now and then. Orpha White. Custard for same-Scald 2 C milk and add yolks of 2 eggs, 2 tb sugar, pinch salt, and a tb cornstarch, when cool flayor with vanilla. Put custard in glasses or molds and put first mIxture on top.-Mrs. Guy Smith. Washington Pie-One cupful sugar, egg, one cup sweet milk, one large tablespoonful butter, three cupfuls flour, one two tea- 49 two eggs, add thick and Cook until Try the KNOX GELATINE recipes found in this book spoonfuls Royal baking powder. Bake in two layers .. When cold split open and spread with custard filling. Filling-One pint cream, two thirds cupful sugar, Lemon Sponge-l (whites), one teaspoonful lemon extract. Mince one half cupful flour, one tablespoonful water. Heat cream, sugar and eggs then the flour and water. flavor with vanilla.-J. Fruit Whiff-One G. M. pint of cream, one quart of strawberries, one third box of Knox gelatine, one and one fourth cupfuls sugar, four eggs the strawberries and sweeten. Soak gelatine and dissolve in hot water. Beat whites of eggs stiff, whip the cream and add flavoring and Beat all a few minutes and set on ice.-J. G. M. then the berries. envelope Knox Sparkling Gelatine, 1 cup sugar, whites of two eggs, % pint cold water, % pint boiling water, rind and juice of two lemons. Soak the gelatine in the cold water Dissolve in boiling water and add grated rind and five minutes. juice of the lemons and sugar. Strain and let stand in a cool place until nearly set. Then add the whites of the eggs, well beaten, and beat is light and spongy. Serve with a thin custard made of the yolks of the eggs, or cream and sugar. Other proportions; when juice of less strength than that of lemon is used it may take the place of a part of the water. In this case the juice of one lemon to each quart of jelly will bring out it Put lightly into glass dish or shape in mold. juices may be used, keeping the the flavor of the fruit. Stir until dissolved. the mixture until fruit same Chocolate Plum Pudding-l 11/2 squares chocolate, 1 pint milk, pinch salt. envelope Knox Sparkling tine, 1 cup cold water, 1 cup sugar, seeded raisins, %. cup sliced citron or nuts, as preferred, currants, gelatine in the cold water. late; add to milk and add sugar and salt. fire. Add gelatine and when it begins to set add the fruit vanilla. white of one egg stiff; add one tablespoonful and one-half cup milk slowly. Gela- 112 teaspoonful vanilla, 1 cup 112 cup Soak the Put milk in double boiler. Melt choco- Scald and remove from and Serve with the following sauce or whipped cream: Beat sugar Flavor with vanilla. confectioner's 50 Your Home Is Your Castle! comes next FURNITURE happy and lovable. to love in making the home Life is short and it is not worth while going through it surrounded by old, creaky chairs; scratched, creaky bureaus or dilapidated looking beds. It Make your home a castle of enjoyable surroundings. buy good furniture. pays. When you buy furniture, That's why you should come here. People Bare Floors mistake. Unhealthy who le:l\'e their In the tioor an uncovered Oil cloth and linoleum upon depending first place properly, are the kitchen tioors it's unsanitary. no matter eas)' grade to keep you uncovered make a You can't clean how hard you scrub. look our They at clean. Look buy. nice patterns. and last for years, Prices are right. Enjoy Life; It's Short not \Vhy well made style? mats, lIIake porch it enjoyable lIIore chair-something" Look cushions o\' .. r our and line of things Make settees. by buying that will for porch your porch easy. has and a nice, last life--chairs, a summer living roolll. It is a plea,.;ure to show goods whether you buy or not. Laughter Aids Digestion any way at all dining room sets-you times-out That's what within roolll ture your means, the pleasalltest and dreary of curio>oity, Illay becollic interested. the doctors tell us. you should In other plan wall paper. in the house. SlIIile else, if nothing \\'ords, rour dreary /lIeals. in and to make Banish at your step if at all dining furni- Smile see our It's quite impossible to enUJllerate in this limited things to be found in In carpets and rugs we carry complete lines. to the best oil grain Parlor space all the useful and delightful this store. Window shades from the cheapest cloth, cut and made to fit any size window. furniture and odd pieces of the latest design. A. McDONALD, The Furniture Man ....... MASON, MICHIGAN 51 \\There recipes call for Gelatine use I{~OX GELATIXE Cakes "\Vith O\"en oi e\"en heat, weights and llIea..;ures just and true, tins nen"e~, and quiet will be complete." Hickorynut Cake-1 C white sugar, \Vellouttered Success 1/2 C cold water, whites of 4 eggs, 1 t lemon extract, 1 heaping t B. P., 11/2 cups flour 1/2 C cream (sweet or sour), chopped fine. Boil 30 min.-Mrs. Harry Neely. l/2 C sugar, 1 C hickorynuts 112 C butter layers. Bake in 3 (scant), (scant). Filling. Eggless, Milkless, Butterless Cake-Put into a saucepan, 1 C lit. brown sugar, 1 C water, 2 C seeded raisins, one-third C lard, t nutmeg, 1 t cinnamon, 112 t ground cloves, pinch salt. Boil above together 3 min. and cool. Add 1 t soda dissolved in hot water, 2 C flour into which add 1 t B. P. Nutmeats may be added. Bake in moderate oven 1 hr.-Mrs. Emma Hay Taylor. Pork Cake-lIb of fat pork chopped fine, 2 C of boiling water poured on pork. Let stand until cool, add 1 lb raisins, 1 tb soda, 2 C sugar, spices to taste, 1 C molasses. Bake in pan in which well greased paper has been placed.-Mrs. Geo. Vanhorn. Put Pork FruitCake-lIb 3 oz. salt pork chopped fine, 5 C brown sugar, 1 tb soda, 1 tb cinnamon, 1 tb nutmeg, 3 C boiling water, pour over all 10 C sifted flour, 1 Ib raisins, nutmeats if wanted. Bake in slow oven about 1 hr.-Mrs. Georgia Marshall. Currant Cak~-2 C of light brown sugar, 1 scant C butter, 3 C of flour, work with hands, keep out 1 C of crumbs for top of cake. To the balance add 2 eggs, 2 tb molasses, Jh t cinnamon, 1 C sour milk, 1 t soda in hot water in dripping pan with crumbs and currants on top. Bake in moderate oven.- IVlrs.Penberthy. add 1/2 t cream of tartar add 11f •. C granulated Do not stir do not grease tin. Will bake in 40 min.-Mrs. Leslie. then and a little salt. While beating whites in slowly 1 t vanilla. stirred in and Geo. McArthur, of 8 eggs beaten about half, Angel Food Cake-Whites the flour is thoroughly sugar, 1 C flour, put the cake after to dissolve. Mock Angel Food-1 C flour, 1 C granulated sugar, 1 C rich milk, whites of 2 eggs, 2 t B. P. (not heaping), 1 t vanilla. Sift the flour, sugar and B. P. four times. Bring milk to boiling point and pour over dry ingredients. Fold stiffly beaten whites into this into slightly greased tin. Bake in moderate oven 1/2 hr. and put Do not open oven door for 20 min. By using the yolks of eggs delicious and proceeding exactly as before, you will have two 52 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons cakes. After Mrs. Harry O. Call. taking from oven turn over on a plate for .20 min. White Cake-l P. 112 C milk, 2 egg whites beaten stiff and folded in last.-Mrs. S. C. Parker. C sugar, 4 tb soft butter, 114 C flour, 2 t B. White Cake-Beat Ii? C sweet milk, 1112 C flour, 1 t B. P., lastly add whites of 4 eggs beaten stiff.-Mrs. 1 C sugar and 1h C butter James Hyde. to a cream, Mother's Sure Sponge Cake-Three eggs, beat one minute, one and one-half cups sugar, beat five minutes, one cup flour, beat one minute, one-half cup cold water, beat one minute, one cup flour with two teaspoons of baking powder, flavor with a little vanilla and lemon.-Mrs. R. C. Dart, Mrs. G. W. Tamlyn, Helen E. Wyn- koop. Jam Cake-3Jj. C of butter or crisco, 1 C sugar, 3 eggs, 1 t cin- namon, 1 t cloves, 112 nutmeg, or red rasp- berry best) 4 tb sweet milk, 2 t B. P., 2 C sifted flour. Use jam between layers and icing on the top.-J\frs. 1/2 C jam (strawberry F. H. Stowitts. Spanish Bun Cake-4 milk or water, 2 C flour, 2 t B. P., 112 t cinnamon, Frosting: beaten whites of eggs. Beat until stiff. in quick oven. Makes 1 large cake.-Mrs. eggs, 2 C brown sugar, 1,4 C butter, 1 C 1,4 t nutmeg. Pour on Pour on cake and brown 2 C brown sugar, 4 t water, boil until it hairs. J. N. Thorburn. 1/1. C but- Buttermilk Cake-l ter, 2 level C sifted flour, 1 C seeded raisins chopped, 1 t soda, 1 t lJi. t cloves, nutmeg. You may use instead of buttermilk 1 cinn., C sour cream and omit 1 C gran. sugar, the butter.-Mrs. Alfred Allen. C buttermilk, Caramel Cake-l C sugar, t B. P., 2 C flour. ter size of walnut. until cold.-Mrs. Boil 10 min. Ida Bateman. Filling: 2 scant C sugar, .1;2 C butter, 112 C milk, 2 eggs, 2 two-thirds C milk, but- Flavor with vanilla and beat Frosting: Molasses Cak~ (without sugar)-l of another, 4 tb melted butter, flour, layers. until it hairs, t ground cinn. C molasses, 1 egg and yolk 112 C sour milk or buttermilk, 11/2 C little salt, 1 heaping t soda in sour milk. Bake in 2 or 3 1 C sugar and boiling water to dissolve it. Boil then pour upon the well beaten white of egg, add 1 Put between layers and on top.-Mrs. H. E. Cook. two- size of egg, 1 t soda, add flour to toge- 112 C molasses, Bake in layers and put Molasses Layer Cake-1h C brown sugar, thirds C cold water, 1 egg, butter make stiff as ordinary cake batter. ther with frosting.-Mrs. Floyd Taylor. 53 II KNOX GELATINE is the one dessert for all appetites Molasses Cake-I filled up withB. sugar, 4 tb melted butter or meat grease, 1h t cinn., 2 C flour, I t soda dissolved in I C boiling water.-Mrs. two-third C molasses J. H. Stewart. egg, Date Cake-I C B. sugar, 4 tb melted butter, I C sour milk, 1 t soda, I C chopped dates, llh C flour.-Mrs. M. A. Bement. C butter, 2 C sugar, flour and B. P. White Fruit Cake-l I C sweet milk, 21h C flour, whites .of 7 eggs beaten stiff, 2 t B. P., lIb each of seedless figs and blanched almonds, 14 lb citron, all chop- Sultana raisins, ped fine; mix all thoroughly before adding fruit, extract of lemon. Bake Put slowly for 2 hrs., 1 C of grated cocoanut Ogden Edwards, Leslie. Coffee Fruit Cake-l I C brown sugar, 1C molasses, 1/2 C citron I C warm strong coffee, 4 C raisins, 2 C currants, (chopped), 4 C flour, I egg, 3 t cinnamon, 1 t cloves, 1 t nutmeg, 1 t soda. Bake in slow oven.-Mrs. and mix well before adding. is a nice addition.-Mrs. F. W. Webb. C butter, together German Coffee Cake-21,4. C sifted flour, 3 level t B. P., llevel t salt, 2 tb melted butter, 2 tb sugar, 2 eggs, 1 C milk. Sift dry ingredients to make the eggs, add milk and butter IV .. C; stir all together, bake in long or square tin, brush top with melted butter and sprinkle on sugar and cinnamon before it goes in oven.-Mrs. J. A. Parsons. together, beat Coffee Cake. Layer-1j2 C butter, 1 C sugar, 2 eggs, 1/2 C each of molasses and cold coffee, I t soda in coffee, 2 C flour, 1 t each of cloves and cinnamon.-lVlrs. Alfred Allen. Bread Cake-21/2 C light bread dough, lf2 C but- lh t cloves ter, 2 tb sour cream, 1 C raisins, 2 eggs, 1 t cinnamon, or nutmeg, 2 t soda. Mix thoroughly with hands, add a little flour, set to rir.e and bake in slow oven.-Mrs. Bread Cake-21;2 C bread dough, 2 C sugar, 2 eggs, 1 C but- ter, 2 C raisins 1 C Eng. currants, 1 t cinn., 1/2 t cloves, 1 C flour, 2 t soda. raise 1 hr.-Mrs. ll/~ C sugar, J. E. Cox. H. Rigg. Let Roll Jelly Cake-l C sugar, 3 eggs, 3 tb milk, 1 C flour, 1 t B. P. Bake in thin sheets, wring a towel out of cold water and lay it double on the table, slip the cake from the pan on the wet towel, spread it with jelly and roll it up, dip it in fine sugar or icing if preferred.-Grace Ramsdill. 54 KNOX GELATINE solves the problem of "What to have for dessert?" Devil's Food—1 C sugar, 14 C buttfr, i/2 C cocoa (scant), i/2 C boiling water, i/2 C sour milk, 1 C flour, i/2 t soda in flour, 1 t vanilla, 1 egg.—Mrs. Nellie Gray. Devil Cake—Cream, 1/2 C butter, 1 C brown sugar, yolks of 2 eggs, 1/2 C chocolate, melted in 3 tb hot water and beat, now add 2-3 C of sweet milk in which a t of soda has been dissolved, 2 C flour in which 1 t B. P. is added, 1 t vanilla, and the well beaten whites of the 2 eggs. Bake in layers with nut filling between, or in loaf ano> cover with chocolate icing.—Pearl Wemple. Spanish Chocolate Cake—1 C sugar, 1-3 C butter, 2 egg yolks or 1 whole egg, 1-3 of a 1/2 lb of chocolate, V2 C boiling water, 1 C sour milk, 1 t soda, IV2 C flour; dissolve the chocolate in boiling water, then add the milk and add flour last. Icing: 1 egg, 1 C sugar, 2 tb chocolate, 3 tb milk, 1 tb butter, melt chocolate and butter together, then add egg milk and sugar; let boil a min. then beat until thick.—Mrs. C. A. Caldwell. Prince of Wales Cake—1 C sugar, scant */•> C butter, 3 eggs, 2 C flour, 1/2 C sour milk, 1 tb molasses, 1 t cinnamon, 14 t cloves, 11 B. P., 11 soda dissolved in warm water, little nutmeg, 1 C chop(cid:173) ped raisins. Bake in layers or loaf.—Mrs. F. A. Lester. Tutti Fruitti Cake—2 C sugar, 1 C butter, 1 C milk, whites of 5 eggs, 4 C flour, 2 t B. P. Divide into 4 parts, leaving 1 plain, to one layer add */> C chopped nuts, to a third V2 C chopped raisins and some fine citron, to the last layer add V6 C cocoanut and the grated rind of an orange or lemon. Put together with plain icing, have white layer at bottom, raisin next, cocoanut next, and nut layer on top. Bake in long tins.—Mrs. Lee Lasenby. One Egg Cake—1 C sugar, 1 egg, 2-3 C cold water, 1 2-3 C flour, 2 t B. P., vanilla, 3 tb melted butter stirred in last.—Mrs. L. B. McArthur. Apple Sauce Cake—1 C sugar, 1/2 C butter, pinch salt, V2 t cloves, 1 t cinnamon, V2 nutmeg, 1 C chopped raisins, 1 C apple sauce, 11 soda dissolved in warm water, flour enough for a medium stiff dough. Bake slowly.—Mrs. J. N. Thorns, Detroit. Spice Cake—1/2 C sugar, yolk of 2 eggs, V2 C molasses, 1-3 C butter, even t soda, cinnamon and cloves, IV2 C flour. Bake in layers. Filling: 1 C sugar, 4 tb water, boil until it hairs, turn over beaten whites of 2 eggs, beat until creamy. Reserve 1/2 for frosting, and to the remaining half add 1/2 C chopped raisins.— Mrs. Ira W. Enos. Snow Ball Cake—1 C sugar, 1/2 C sweet milk, 3 C flour, whites Snow Ball Cake—1 C sugar, 1/2 C butter, 1/* C sweet milk, 2 C flour, whites of 3 eggs, 2 t B. P., cream, sugar and butter together, r>r, I se KXOX GELATINE—the two quart package then add milk and flmir with B. P. sifted in. Fold in whites of eggs well beaten, flavor.^Miss*May L. Cox, Mrs. J. Fowler. Loaf Cake—1 C sugar, i/2 C butter, creamed together, V2 C sweet milk, IV2 C flour, 2 t B. P., whites of 3 eggs, beaten and added last. Flavor.—Mrs. F. H. Field. Loaf or Layer Cake—3 egg whites, 1 C sugar, 1 C milk, V2 C butter, 21/2 C flour, 1 t vanilla, 2 t B. P. Beat whites until stiff, put in sugar gradually, beat well, add melted butter and beat, add milk slowly then add flour.—Mrs. F. E. Thomas. • Sponge Cake—Yolks of 3 eggs, beaten thoroughly, add 1 C sugar, beat all together, add 3 level t B. P. to 1 C flour, sift into eggs and sugar, then add the beaten whites of the 3 eggs, then 3 tb boiling water. Flavor to taste.—Mrs. F. C. Parker. The Monday Cake-^-Part 1. 1 rounding C flour, 1 scant C sugar, 1 t B. P., sift 3 times. Part 2. Piece of butter" size of walnut melted in measuring cup, add 1 egg, then fill the cup with sweet milk, then pour over part 1; mix and bake slowly in loaf.—Mrs. A. McDonald. Chocolate Layer Cake—2 C brown sugar, 1/2 C butter, 2 eggs, Vi C cocoa in 1/2 C boiling water, 1 t soda, 1/2 C sour milk, 2 C flour, 1 t vanilla. Filling: (cooked) 1 C white sugar, V4 C cocoa, V/2 G boiling water or 2 C milk, i/i C cornstarch, 1 t vanilla, 1 C nuts, 1 tb butter.—Bertha Hartwick. Orange Cake—1-3 C butter, 1 C sugar, li/2 C flour, 1/2 C milk, 2 level t B. P., 2 eggs, yolks and whites beaten separately, grated rind of 1 orange, cream, butter, add sugar and orange rind, yolks of eggs, milk; sift flour 3 times with B. P. and add to mixture add whites of eggs last beaten dry. Bake in layers. Filling: V/2 C powdered sugar, 1 tb soft butter, stir well together and moisten with orange juice so that it will spread nicely.—Mrs. Jennie Hall. Lemon Cake—2 C sugar, i/> C butter, 1 C milk, 2 eggs or whites of 3, 2% C flour, 3 level t B. P. Filling: 1 lemon, 1 C sugar, 1 egg, 1 t butter, cook a few minutes.—Mrs. W. W. Smith. Cider Cake—VA C sugar, % C butter, 1 1-3 C sweet cjder, , 1 t soda, 1 t each of cinnamon and cloves.—Mrs. flr 4VJ> n Sweeny. Sour Cream Cake—1 C sugar, 2 eggs, salt, 1 C sour cream, 2 level t cream tartar in cream, VA C flour, 1 level t soda in flour. Spices and raisins may be added if desired for a spice cake.—Mrs. F. E. Densmore. r,a • # KNOX GELATINE is GUARANTEED to please or money back Chocolate Icing—2 C brown sugar, 2-3 C milk, butter size of egg, boil slowly until it thickens, then gently add 4 tb cocoa. Let simmer slowly about 5 min.—Mrs. Alfred Allen. Hard Sauce Frosting—1 C of 4x sugar creamed with 1-3 C butter; beat white of one egg, add to sugar and beat, pour on after cake is cold.—Mrs. H. B. Longyear. Marshmallow Frosting—Make a common boiled frosting, when almost done drop in 6 or 7 marshmallows. When they have flattened out turn them over, then add to the egg white and beat until thick and creamy. Lemon Filling—The rind and juice of one lemon, 1 cup white sugar, 1 good cup of hot water, yolk of 1 egg, 2 tablespoons of cornstarch, small piece of butter, gait:—Mrs. Chas. Shafer. Marguerites—White of 1 ep < beaten dry, speck of salt with the egg, sugar to taste, th^ . add J G nutmeaxs, put on Long Island wafers and bake in slow oven. Will make 18.—Mrs. Minnie L. Mann. Lady Fingers—Whites of 3 eggs beaten stiff, add 1-3 C pow(cid:173) dered sugar, then the yolks of eggs beaten till thick, 1/2 t vanilla, pinch salt, 1-3 C flour. Shape with a spoon on a greased pan, sprinkle with fine sugar and bake about 9 minutes.—Mrs. F. C. Parker. Jelly Roll—1 large C sugar, 4 eggs, 4 tb water, 1 C flour, 1 t Royal B. P., pinch salt, 1/2 t lemon extract. Take sugar and yolks of eggs and beat to cream, then add beaten whites, water, salt and extract, lastly flour and B. P., stir well. Bake in sheets in hot oven, tlrn out on cloth dusted with powdered sugar spread with jelly and roll.—Mrs. Henry Amperse. Chocolate Roll Cake—1 large C sugar, 4 eggs, 5 tb water, 3 tb cocoa, 1 C flour, 11 Royal B. P. and pinch salt. Beat sugar and yolks of eggs to a cream, add cocoa and beat again then add beaten whites, water and salt, lastly flour and B. P. Bake in sheets in hot oven, turn out on cloth dusted with powdered sugar spread with following recipe and roll. Take one egg add sugar enough to make a creamy substance flavor with vanilla.—Mrs. Henry Amperse. • r>7 • • m Ask your grocer for KNOX GELATINE—take no other Cookies " In a wonderful wood, far, far away, T h e re grows a big Cookie tree— And the happv children who've seen it say It's a beautiful sight to see ! For from every limb and branch and twig— From the ground to its top so t a l l- Sweet cookies sway in the summer wind, Big, middle sized ones and small. " T h e re are cookies with caraway seeds, And cookies with raisins too, And cookies with nuts and sugar plums, All flavored with honey dew. And cookies that look like little men, Like elephants, dogs or mice— But ererv kind of a cookie that grows On this tree is sweet and nice." Boston Cookies—1 C butter, i y2 C sugar, 21/2 C flour, 1 C chopped raisins, 3 eggs, V2 t'soda, spread batter in pan to thickness of one half inch, cut in squares while hot.—Mrs. Rose E. Shank. Brown Sugar Cookies—2 C brown sugar, 3 heaping tb lard, beat well, add 1 C sour milk in which dissolve 1 heaping t soda and a pinch of salt. Flour to mix soft. Bake in hot oven. Mrs. Elizabeth Field. Best Ever Cookies—1 C gran, sugar, 1/2 C butter, V2 C but(cid:173) termilk, 1 egg, 1 t soda, 1 t B. P., salt and nutmeg, mix soft. Make a filling of 1 C raisins, 1/2 C chopped nutmeats, 1/2 C water, 1 C sugar, cook five minutes until thick, spread between cookies and bake in moderately hot oven.—Mrs. L. J. Philleo. Cookies—Rub to a cream V/2 C sugar (white or brown), 1 rounding C of shortening, add 1 C sour milk, 1 even t soda, drop in one at a time, three eggs, beating each thoroughly, salt and season to taste. Add flour in which has been sifted 2 rounding t B. P., roll rather soft. Mix this at night and bake in the morn(cid:173) ing.—Mrs. James R. Dart. Crumb Cookies—1 C brown sugar, % C shortening, u-z C molasses, 2 eggs, 2 C crumbs (cake or cookie), 1 t cinnamon, V-i t cloves, V2 t allspice, 1 t soda, V2 C sour milk, mix soft with flour and cut out. On each cookie sprinkle sugar and place a tiny bit of jelly and bake.—Mrs. J. H. Doughty. Chocolate Wafers—1 C brown sugar, 1 C white sugar, 1 C butter, 1 C grated chocolate, 2 C flour (scant), 2 eggs, 1 t vanilla, roll very thin and bake quickly.—Mrs. C. Bickert. 58 The Home of Quality Groceries /9% UALITY has always been my hobby ^"*C and Leggett's Premier line of pure foods is the keynote to quality. ^ " H E IR Premier line of canned goods is ^^ always pleasing to the taste and with(cid:173) in the reach of all. ||VREMIER Java and Mocha Coffee is i i^ certainly to be desired by every one at the breakfast table, and ihe Premier Spices, in quarter-pound air-tight packages, gives the food that delicious flavor. •fl^lO tea party is complete without the "+ Red Sun Japan Tea and the Sun(cid:173) shine line of fancy cookies. Yours to Serve C. A. RIES 59 • Give the growing children KNOX GELATINE Cocoanut Drops—1/2 C gran, sugar, 1 C cocoanut, beaten whites of 2 eggs, drop on buttered tins and bake in quick oven. Makes fifteen drops.—Margaret Stewart. Date Bars—3 eggs, 1 C sugar, pinch of salt, 1 t vanilla, 1 t lemon, 1 C chopped dates, 1 C chopped nuts, 1 C flour, 1 t B. P., sift flour and B. P. together and mix the nuts and dates with the flour and B. P. before adding to the mixture. Pour the mixture in a dripping pan and bake in a very slow oven, when cold cut in bars.—Mrs. John Spanier. Fruit Cookies—1 C gran, sugar, 1 C light brown sugar, 1 C lard, V2 C buttermilk, t soda, 1 t cinnamon, 1/2 t cloves, 1 C chop(cid:173) ped raisins, flour to roll soft.—Mrs. Traver. Graham Cookies—1 egg, 1 C sugar, 21/2 C graham flour, 1 tb molasses, 1 t soda, 1 t cinnamon, salt, drop far apart and spread a little with a spoon dipped in hot water.—Mrs. G. W. Tamlyn. Hermits—11/2 C brown sugar, 1/2 C shortening, 1/2 C butter(cid:173) milk, 11 soda, 1 t cinnamon, 1/2 t cloves, 1/2 t allspice, Vo t nutmeg, 1 C fruit, 2 eggs, 2 C flour with 1 t B. P.—Mrs. F. H. Field. Hermits—1 C sugar, V6 C molasses, 1 C butter and lard mix(cid:173) ed, 2 eggs, 1 G sour milk, 1 t cloves, cinnamon and soda, l!/2 C raisins and currants mixed, flour to make batter thick enough to drop from spoon.—Mrs. F. E. Thomas. Hermits—2 C sugar, J/2 C butter, 1 C chopped raisins, 2 eggs, 1 t cinnamon, 1/2 t cloves, V2 C sour milk, add flour to make thick drop from spoon on tins and bake.—Mrs. L. A. Gregg. Ginger Cookies—1 C sugar, 1 C N. 0. molasses, y% C butter or drippings, 2 eggs, 1 tb ginger, 2 t soda even full, boil the mo(cid:173) lasses and stir in butter, add sugar while hot and let it cool before adding the rest of the ingredients.—Mrs. M. C. Dwindle. Ginger Cookies—1 C gran, sugar, 1 C molasses, 1 C lard (melted), 1 egg, 1 tb soda dissolved in 3 tb vinegar, 1 heaping t salt, 1 level t ginger, mix quite stiff and bake in quick oven.—Mrs. Menzo Cady, Jr. Honey Cookies—2 eggs, 1 C brown sugar, 1 C strained honey, 1 t salt, 1 tb soda, mix at night on board and roll out in the morn(cid:173) ing and bake.—Mrs. F. Hoyt. Oatmeal Cookies—IV2 C sugar, % C thick sour milk, 3 eggs, 2 C rolled oats, 1 C lard and butter melted, 1 C raisins, 1 rounding t soda, scant 1/2 t salt, 1 heaping t cinnamon, 2 C flour. Sift flour, cinnamon, soda and salt together. Beat sugar, eggs and shorten(cid:173) ing, add milk and flour with raisins and last, rolled oats. Use moderate oven.—Nellie Bush. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. Oatmeal Cookies—li/2 C sugar, % C butter, 2 C oatmeal (raw) 4 tb sweet milk, 1 C nutmeats, small t soda, 3 eggs, 2i/> C flour, drop from tb.—Mrs. W. E. Lincoln. Oatmeal Cookies—1 C brown sugar, 1 C butter (i/2 C lard), 1V2 C oatmeal, iy2 C flour, i/2 C sour milk, 1 t soda, 1/2 t B. P., 1 lb dates to put between cookies. Filling: pit dates and"pour a little boiling water over them and cook until they will spread. Roll out cookies thin and put cookie, layer of dates, cookie and bake.— Mrs. C. P. Mickelson. Popcorn Cookies—1 C white sugar, 2 eggs, 4 tb boiling water, 1 scant t soda. Mix and let stand one hour, then sift 2 t B. P. in and flour to make soft; bake in quick oven.—Mrs. Penberthy. Raisin Cookies—Filling: 1 C chopped raisins, 1 C sugar, 1/2 C water, 1 tb flour, cook and when it thickens set away to cool. Dough: IV2 C brown sugar, 1 C shortening, (butter and lard), % C sour milk, 1 t soda, 11 cinnamon, 1 t salt, flour not to thick, roll out very thin, cut with model and place in pan. On each cookie put 1 t of filling. Roll out another layer, cut each cookie and place over the filling. Bake brown in moderate oven.—Mrs. John Kieppe. Sour Cream Cookies—1 C butter, 1 C sugar, 3 eggs, 1 C sour cream, IV2 t soda, then add enough flour to roll thin.—Mrs. Ernest Parker. Surprise Sugar Cookies—1 C sugar, V2 C butter, i/2 C but(cid:173) termilk, 1 egg, 1 t soda in milk, 1 t B. P. in flour, flour to roll soft. Roll cookies very thin and put 1 t raisin filling on first cookie, cov(cid:173) er that with another thin cookie, press around edge and bake in hot oven. Filling: 1 C chopped raisins, 2-3 C sugar, cook until thick and cool.—Mrs. F. E. Densmore. White Cookies—1 C sugar, 2-3 C butter, 2-3 C sour cream, 1 even t soda in cream, yolks of 4 eggs.—Mrs. D. E. Watts. White Cookies—1 C sugar, 1 egg, i/2 C shortening, 1/2 C sour milk, 1 scant t soda, nutmeg.—Mrs. Mary Bortle. Molasses Cookies—1 C sugar, 2-3 C butter, 2-3 C warm water, 1 C molasses, V/-i t soda, 1 t ginger, 1 t cinnamon, flour enough to roll nicely.—Mrs". F. A. Lester. Mother Densmore's Doughnuts—1 C sugar, 2 eggs, 1/2 C sour milk, salt and nutmeg to taste, flour enough to roll soft and fry in hot lard. Potato Doughnuts—31/2 C flour, 2 eggs, 1 C sugar, 4 level t B. P., 1/0 t salt, 11 nutmeg, 1 C mashed potato, % C milk, sift three times, salt, flour, spice and B. P. Beat eggs with rotary beater, then gradually add sugar, mashed potato, milk and flour, make a soft dough and fry.—Mrs. J. A. Parsons. 7 KXOX GELATINE is measured ready for use—each package is divided into two envelopes morning add vinegar, sugar and seed. Boil all together until tomatoes and onions look transparent. Seal hot.—Mrs. L. W. F. Tomato Catsup with Peaches—14 DU- riPe tomatoes, 2 qts peaches (not heaping), 12 good sized onions, 6 ripe red peppers, boil all together until soft. Strain through a sieve and boil again until thick. Then add 1 qt vinegar, 2 lbs B. sugar, salt and spices. —Mrs. J. C. Quirk. Cold Catsup—14 pk ripe tomatoes, pared. Chop medium fine, and drain through sieve. Then add 3 C vinegar and let stand while preparing the rest. 1 C chopped onions, 1 C chopped celery, V2 C grated horse radish, i/2 C mustard seed, 1 red pepper, 2 C sugar, 1 tb cinnamon, 1 t cloves, 1 t salt, 1 t black pepper and V2 C nastur(cid:173) tium seed if you like it. Stir all together and put in cans and seal. —Mrs. A. L. Chapman. Cold Tomato Relish—Scald and skin 1 pk ripe tomatoes, dice or put through a meat grinder. Add 1 C salt and let stand over night. Drain, then add 2 C chopped celery, 2 C chopped onions, 6 red peppers chopped fine, 1/2 C mustard seed, 2 C sugar, 1 t cinn. and cloves, 1 qt vinegar. Mix and put into jars cold.—Mrs. Geo. Deuel. Celery Relish—1 bunch celery (1 doz.) 14 lb ground mustard, 1 oz curry powder, IV2 lb gran, sugar, 5 tb flour, 2 large red pep(cid:173) pers, salt to taste.—Mrs. J. N. Thorburn. Relish—5 large tomatoes, 5 bunches of celery, 5 small onions, 1 sweet red pepper, 10 tb B. sugar, 3 C vinegar, 3 tb salt, cook until celery is tender.—Mrs. E. Culver. Beet Relish—1 qt finely chopped cooked beets, 1 qt finely chop(cid:173) ped raw cabbage, 1 C grated horse radish, 2 C sugar, 1 tb salt, 1 t black pepper, Vi t red pepper. Mix thoroughly and cover with vinegar. Put in jars. Will keep all winter.—Mrs. Gertie Blakely. Pickled Peaches—4 lbs sugar, 1 pt vinegar to 12 lbs fruit, put sugar and vinegar together and boil. Then add fruit, (not peeled) and let it come to a boil. The next day drain off the liquor and boil again. Continue this 3 mornings. Add cinn. to the liquor and stick 2 or 3 cloves in each peach.—Mrs. Jennie Moody. To Can Sweet Corn—Cut corn off cob, then pack it in pint or quart can, close as you can with a strong corncob, when cans are filled put covers on cans not quite tight. Place old cloth or corn- husks in bottom of dishpan or boiler, fill with cold water nearly to lower side of cover and boil for 2V2 hrs. Take out and fasten cov(cid:173) ers tightly and turn bottom side up and let boil 11/2 hrs longer. Fixed in this way it is just as fresh as when picked off the stalk. Put husks or cloth between cans to prevent them boiling together and it keeps them from breaking.—Mrs. Laura Blakely. 68 KNOX GELATINE is clear and sparkling Take pitted cherries and cover with vinegar and let stand over night. Drain off vinegar and add as much sugar as cherries; let stand until sugar is thoroughly dissolved, which will be about a week. Place them where you can stir them once or twice a day or more. When sugar is dissolved they are ready for cans. Just put in as they are. Fine for pies, salads, etc.—Mrs. H. H. Rackham. OTHER RECIPES <>9 SAFETY FIRST The Farmers Bank OF MASON IS A GOOD PLACE TO DO YOUR BANKING Teach Your Children Thrift by Opening a Savings Account for Them Any Man Can Earn Money, But Only a Wise Man Saves It LET US HELP YOU SAVE YOUR MONEY START AN ACCOUNT TODAY 70 A KNOX GELATINE Dessert or Salad is attractive and appetizing Conserves Sing a song of canning-time, Sweetness everywhere ; Sugar, spice, and all things nice Scenting all the air. Pickels, butters, jelly, jam Load the cellar shelves; Aren't we proud to know that we Made 'em all ourselves? Peach Conserve—3 qts fresh or canned peaches, sliced, 3 qts gran, sugar, juice of 2 lemons and 2 oranges, and rind of orange grated, 1/2 lb of raisins cut up. Boil until it jellies, just before tak(cid:173) ing from fire add % lb nutmeats, broken.—Mrs. F. E. D. Pieplant Conserve—12 C pieplant, stewed, 6 C orange juice and pulp, 6 C sugar, V-> C finely chopped almonds or nuts. Cook pieplant and orange with sugar until very tender, then add almonds just before removing from fire. Put in jelly glasses.—Mrs. W. H. Miers. Plum Conserve—5 lbs plums, 4 lbs gran, sugar, 4 oranges, squeeze out juice, and cook peel and chop, 1 lb raisins, 1 lb dates or figs.—Mrs. Alfred Allen. Pear Conserve—5 lbs pears, 5 lbs sugar, 1 lb walnut meats, 1 lb raisins, juice of 3 oranges, chop pears and stand overnight in sugar, put in nutmeats, raisins, orange juice, then cook down quite a lot, add 1 lemon and 1 pineapple.—Mrs. Herbert Cam. Grape Conserve—3 pts of grape pulp, 8 C sugar, juice of 2 oranges, cook twenty min., add 1 C chopped walnut meats just be(cid:173) fore taking off the stove. Put in jelly cups.—Mrs. J. R. Kingman. Red Raspberry Conserve—1 qt red raspberries, 2 qts cherries, one good sized orange, cooked till peel is tender (also use juice), and 7 C sugar, boil until thick and seal.—Mrs. H. B. Longyear. Red Raspberry Conserve—2 qts raspberries, 2 qts pieplant, 9 C sugar, cook down until as thick as jelly and put in glasses.—Mrs. Alice Beckwith. East India Relish—1 qt juice of plums, or any other fruit, 1 lb raisins, 3 oranges, rind of 1 and the juice of 3, put raisins and oranges thru grinder, then add sugar cup for cup and boil twenty min., or till thick when cold.—Mrs. Earl Norton, Mrs. A. J. Hall. Heavenly Hash—5 lb cherries, 5 lb sugar, 3 oranges cut in pieces, 2 lb raisins, add walnut meats just before taking from stove. Boil 2 hrs.—Mrs. J. R. K. Orange Mint Relish—Remove skin and all white bitter prin(cid:173) ciple from 4 large oranges, cut in Vi in. slices and the slices cut into 71 Send for the Knox Gelatine recipe book cubes of uniform size. Add equal quantity of pineapple, cut in cubes. Sprinkle with 4 tb powdered sugar and add 2 tb finely chopped mint, 1 tb lemon juice, 1 tb pineapple juice, chill thorough(cid:173) ly. Serve in glasses, garnishing each with a sprig of mint, as first course for luncheon.—Mrs. F. H. Frazelle. Raspberry Jam. Two qts of pieplant you will take One qt of raspberries to make, Eight cups of sugar all combined Cooked all together you will find, A jam will surely suit your mind. —Mary A. Stillman. Ginger Pear—8 lbs fruit, 4 lbs sugar, Vi lb ginger root, 4 lem(cid:173) ons, juice and rind, and 1 glass of water. Slice the pears and rind of lemon very thin, cook an hour or until fruit is transparent and jellied when cold. Use hard pears.—Mrs. A. L. Chapman. Preserved Citron—Cut the citron in slices, peel off the rind and cut in 1 in. squares, allow 1 tb salt for 1 gal. prepared citron and pour over boiling hot water to cover. Let stand over night, drain. Boil until tender in clear water and drain. For the syrup allow V2 lb sugar for each lb. citron, and 1 lemon to 4 lb citron. Cook the citron in the syrup until tender. Skim cut citron and boil juice until it thickens and pour over the fruit.—Mrs. K. Mead. Green Tomato Preserves—5 bowls sliced green tomatoes, 3 bowls sugar, 2 large lemons sliced thin. Boil until yellow, soft and clear. Keep in stone jars. Good for pies.—Mrs. Meda Bullen. Good Quince Honey—4 large quinces grated peeling and all, 3 lbs sugar, 11/2 lbs light, same dark, 1 qt water, boil until thick. —Mrs. Geo. VanHorn. Candied Orange Peel—Orange, lemon or grape fruit peel. Let stand in cold water a few hours, cut with shears into strips, put in cold water and boil 20 min., repeat 3 times, make rich syrup of gran, sugar and water and cook down the peel in that. Roll in sugar and dry.—Mrs. H. Frazelle. To can strawberries and raspberries run them through a meat grinder and put cup for cup of sugar in berries, stir thoroughly and can cold.—Mrs. Monroe Collier. Sunshine Cherries—Wash and pit five quarts of cherries, place in a granite saucepan with an equal amount of sugar (about six pounds), and cook ten minutes. Remove from fire, and covering with a sheet of glass, place them in the warm sun, allowing three or four days for the juice to jelly. Put in jelly glasses and seal with paraffine. Strawberries may be prepared in the same way, but cook them onl,T five minutes on the fire.—Merle T^-dden. 71! Use KNOX GELATINE if you would be sure of results Fireless Cooker Recipes "All the labor of man is for his mouth, and vet the appetite is not filled." —hoi imon. Baked Fish—Clean the fish, and salt. Put in the cooker sev(cid:173) eral pieces of bacon and a chunk of butter, place the fish on the bacon (use both plates) cook 11/2 to 2 hrs, according to size of fish. One may stuff fish with dressing if desired.—Mrs. A. J. Hall. Fried Chicken or Rabbit—Wash and cut fowl up as for any fried chicken. Put 1 large tb butter in kettle and brown, then lay the pieces of chicken in kettle and brown on both sides. Sprinkle salt on fowl while browning. Have radiators piping hot, place one on cover with the extension on and one in the bottom of well and put in cooker for 2 hrs. Stuffed Cabbage—Take a nice large sound head of cabbage, cut top off and dig out the center so as to leave a large cavity to stuff. Have meat prepared as for beef loaf and stuff the cabbage, tie on top and cook in fireless cooker 3 hrs. Serve with tomato sauce. Sauer Kraut and Frankforts—Brown a piece of butter the size of a walnut in kettle and put sauer kraut in, turn until thoroughly heated through, then place frankforts on top and put in cooker all day. Serve hot. Macaroni and Cheese—Make the same as if you were going to bake it in the oven with the exception of not quite so much milk. Use both radiators. Bake IV2 n r s- Any kind of meat loaf is ex(cid:173) cellent in cooker. Baked Beans—Take 1 pt beans, put in cooker at night and cook until morning. Take out of cooker and drain, put lVi cup sugar, salt pork, salt, pepper, a lump of butter and enough milk to make quite juicy. Place in small kettle with both radiators and bake 3 hrs. Brown Bread—2 C sour milk, 2 level t soda, 1 of salt, V2 cup sugar, (light brown), 1/2 C molasses, 2 C graham flour, 2 C white flour, 1/2 C raisins, 1/2 cup nutmeats. Bake in cooker 2 hrs in small kettle. If radiators are heated on gasoline stove 20 min. will make them just the right temperature.—Orrie A. Reynolds. Brown Bread—2 C sour milk, 2 level t soda in milk, 1 egg, 2-3 C brown sugar, 3 level C graham flour, add 1 tb hot lard and beat well. Raisins may be added if desired. Put in smallest aluminum pail, have two radiators hot, place one under and one over bread and bake one bo"" —Mrs. F. E. Densmore. -:i The Store of Facts FACTS are this store's most helpful tools. Without them we should be of no avail to the public and Imagination plays its fanciful useless to ourselves. part, but doing is the great thing. Facts — cold, hard facts — create confidence and action and action is the motive power of purpose and achievement. When you depart from facts—or twist the meaning of words—suspicion lurks in every utter(cid:173) ance, printed or spoken. There are no shadows of fancy here-no dark spots to be investigated. We deal only with plain, unvarnished facts about goods, prices and service. Wearing Apparel, Millinery, Shoes Silks, Dress Goods, Underwear and Hosiery, Toilet Articles, Art Goods Domestics, Carpets, Rugs and Draperies Dancer- Brogan's LANSING'S LEADING STORE 71 DESSERTS can be made in a short time with KNOX GELATINE Custard Pie—Beat two eggs very light, 1 large C rich milk, mix 6 level tb sugar, little salt, 1/2 le v el t cornstarch together, and add to the beaten eggs and milk, nutmeg to taste. Line pie tin with rich paste and turn the above into it. Have the radiators very hot.. Place over and one under the pie on a rack and bake 40 minutes.—Mrs. F. E. Densmore. Oatmeal—1 qt boiling water, 1 t salt, 1 large C oatmeal, put water and salt in large pail of cooker, stir in oatmeal and let come to a boil, then put small radiator under the pail, and heat for ten or fifteen min., then place in cooker. A few dates or raisins may be added. In morning the oatmeal will be hot and delicious.—Mrs. L. R. White. OTHER RECIPIES •e^L, / £>^*< $JU^& G* 75 For Dainty Delicious Desserts use KNOX GELATINE Sandwiches " A crust of bread and libertv " The secret of a sandwich is entirely in the manipulation. Good bread and good butter and the rest is largely a matter of patience. The bread must be delicately thin and crustless, the butter must be soft and evenly spread, cheese must be finely grated, and meat or fish must be chopped or pounded to a paste. —Horace. Pimento Sandwiches—Take 1 can pimentos, add an equal amount of cheese, run both thru meat grinder, then add enough mayonnaise to hold together, add a little salt and paprika. This is very good on Saratoga flakes or between very thin slices of bread. —Mrs. F. W. Webb. Baked Bean Sandwiches—Press V2 C baked beans thru a po(cid:173) tato ricer, add 1 tb horseradish, 1 t celery and parsley minced fine J/2 t onion juice and 1/2 t mustard spread between thin slices of whole wheat bread. Good Sandwich Filling—1 lb boiled ham, 1 lb cheese, 6 green peppers, put all thru food chopper and mix with salad dressing.— Leda Mclntyre. Mint Sandwiches—Pick and wash some fresh mint leaves and mince them finely. Rub the mint into a little fresh butter and spread on thin slices of milk bread. Have ready a hard-boiled egg, remove the yolk and rub it smoothly in a mortar. Put a layer of egg on the mint butter, and cover with another thin slice of bread. Delicious sandwiches are made of raisins and nuts chopped together, moistened with a little whipped cream and seasoned with a little salt. A little salt and mayonnaise dressing added to chopped pimen(cid:173) to makes an excellent filling for sandwiches. Thin slices of fruit or fruit cake between slices of brown bread. Thin slices of cucumber between slices of white bread and butter. Tender nasturitium leaves with mayonnaise between thin slices of bread and butter. Graham bread with crab apple jelly and preserved ginger chopped conserve between graham crackers. Mayonnaise dressing with chopped hard boiled eggs and chop(cid:173) ped lettuce between slices of white bread and butter. Chicken salad between slices of white bread and butter. Thin slices cream cheese between crackers. Cold veal and hard boiled eggs chopped fine and seasoned with salt, pepper and catsup, between thin slices of white bread and butter. 7 C Karo corn syrup, 1/2 C water, boil syrup until brittle in water. "Pour over beaten whites and beat until stiff.—Esther McClellan. 77 Simply add water and sugar to the KXOX ACIDULATED package Dixie Flake—2 C brown sugar, y2 C water, 14 C butter, cook until it boils in water. Cover buttered tin with crisp puffed rice and nuts and pour mixture over it. When cool cut into squares. —Winifred Hall. Cracker Jack—1 C white sugar, V2 C Karo corn syrup, 2 tb vinegar, butter size of walnut, dash of salt, cook till it threads, stir in 4 or 5 qts of popped corn.—Mrs. P. M. Ellsworth. Ellen's Fudge—2 C white sugar, 1 C brown sugar, 1*4 C milk, 1 t butter, stir well and boil until it will form soft ball in cold water. When only slightly warm, begin to stir, add vanilla and 1 C nutmeats. Pour into tin greased with butter and continue stirring until it becomes hard.—Ellen Field. Mr. Simmon's Fudge—3 C gr. sugar, 1 C milk, butter size of egg, V4. cake Baker's chocolate, cool slowly until it makes a soft ball in water. Set aside until it cools, then stir.—Rev. W. H. Sim(cid:173) mons. Cocoa Fudge—2 C gr. sugar, 1/2 C milk, butter size walnut, 2 tb cocoa, 1 C nutmeats, flavor with vanilla, boil until it makes a soft ball in water, stir until it begins to harden, then pour on but(cid:173) tered plates.—Thelma Hilliard. Divinity Fudge—3 C sugar, 1 C syrup (Karo Crystal white), 3/2 t salt, 1 C chopped nutmeats, whites of two eggs. Boil sugar, syrup and water until it forms a soft ball in cold water. Take from fire, and have ready the beaten whites of eggs. Beat the cooked syrup until it begins to thicken, then beat in the eggs and salt, and continue to beat until nearly stiff enough to hold its form, add the nuts and pour on buttered tin and when nearly cold cut in squares.—Jessie Whipple. Chocolate Fudge—2 squares or ounces of chocolate, 1/2 C cold milk, 2 C gran, sugar, i/2 C syrup (Karo), 2 tb butter , 1 t vanilla. Grate the chocolate (or can use 4 t cocoa), and add the ingredients, except vanilla. Cook slowly stirring once in a while. Cook till it makes a soft ball in cold water. Remove from fire, add vanilla, and beat until it begins to granulate. Pour at once into a buttered pan. Cut in squares when nearly cold.—Laura Whipple. Chocolate Fudge—1 C light brown sugar, 1 C gr. sugar or all gr. sugar, 1 C milk, butter size of egg, 2 tb cocoa, cook until a little dropped in water makes a soft ball, flavor with vanilla, beat till thick. Pour on buttered tins and cut in squares.—Dorothy Allen. Fudge—2 C gran, sugar, 1 C milk, butter size of walnut, *A cake Bakers chocolate, i/2 t vanilla. Let it cook till it makes a ball when dropped in cold water.—Gladys Baird. 78 The Mills Store THE HEART OF LANSING "liJERY complete stocks of up-to- ^ the - moment merchandise will always be found here. We feature strongly following lines: the First Floor Silks—Dress and Waist Trimmings. Dress Goods—All Wool, Part Wool, Silk and Wool Mixtures, Silk and Cotton Mixtures. White Goods, Fancy Wash Goods, Embroideries, Laces, Domestics. Men's, Women's and Children's Underwear and Hosiery. Ladies', Misses' and Children's Gloves and Handkerchiefs. Novelty Goods, Fancy Neckwear. Jewelry and Hand Bags. Art Embroidery Section. Second Floor Ladies', Misses' and Children's Ready-to-Wear. Corsets, Muslin Underwear. Millinery and the Rustic Tea Room. Third Floor Carpets, Rugs, Linoleum, Lace and Curtain Materials, Curtains Draperies, etc. (Elevator Service) 7U P i nk Coloring for fancy desserts in each package of KNOX GELATINE Food for Invalids " Dainty, appetizing f >od helps in the restoration of health." Grape fruit is very palatable to a weak stomach, when taken as soon as the patient awakens in the morning. Prepare the night before, by cutting in halves, remove seeds, fill with sugar and leave on the ice over night. A little wine may be added if desired. Beef juice when frozen can often be retained by a weak stom(cid:173) ach when not other wise. Egg, well beaten and added to a cup of hot coffee, seasoned, is more easily taken by some sick people than an egg nogg. Buttermilk is very easily digested and can often be taken as food when other foods cannot be retained by a weak stomach. When raw eggs are ordered taken daily for a length of time and become disagreeable to the patient in the form of egg noggs, they can be more easily taken dropped into a little wine or grape juice in the bottom of a glass and a little more poured over the egg, care being taken not to break the yolk. Take the whole with one or two swallows. Albumens—An agreeable as well as a nourishing drink for the sick may be made by adding the white of an egg to a glass of lem(cid:173) onade, orangeade, or grape juice (the three mixed is delicious), and stirring until the egg is thoroughly mixed with the liquid, but not enough to make the egg froth. Children can be induced to take nourishment in this form when other methods fail, as the presence of the egg cannot be tasted or seen.—Olla Fanson. White of 1 egg, the juice of 1/2 lemon, 1/2 orange, sweeten to taste, fill the glass with cold water and stir well.—May Lamb. Cough Mixture—Bake a lemon, squeeze juice out, add sugar to make thick like honey. Dilute with same amount of glycerine. Cocoa Eggnogg—Dissolve 1 t of cocoa in glass, add 1 egg well to beaten, a little vanilla, and fill the glass with milk. Sweeten taste. Beat all together.—May Lamb. Blackberry Cordial—1 qt blackberry juice, 6 sticks of cinna(cid:173) mon, 50 cloves, 1 pt sugar, i/8 oz ginger root. Boil 10 minutes. Bot(cid:173) tle for use in sickness.—Mrs. Joe Linden. Immediate Treatment of Burns and Scalds—Burns or scalds should immediately be treated with some available oil, olive oil or carron oil, which is made by mixing equal parts of lime water and linseed oil, or if these are not at hand, the parts may be smeared with butter, lard or the raw white of an egg. A clean cloth soaked in a strong solution of baking soda and applied to the burn will allay the pain also.—Ethel D. White. SO The KNOX ACIDULATED package contains flavoring and coloring When lifting the head of a sick person, slip the arm under the pillow. This will be a much easier lift for the nurse and a much more comfortable one for the patient. Dainty Egg Nogg—Yolk of 1 egg, stir in little milk until well mixed, pour into a glass and fill about % full of milk, add a very- small pinch of salt, sweeten and flavor to taste, then whip the white to a stiff froth, add pinch of salt, sweeten and flavor to taste and heap on the glass of milk. Place a cherry or slice of orange on top and serve very cold.—Mrs. Minnie B. Hemans. Cream Chicken—1-3 C cold cooked chicken, speck of celery salt,, salt and pepper, 1/2 tb butter, V2 tb flour, 14 C rich milk. Melt butter in saucepan, add flour and pour on gradually the scalded milk, cook thoroughly. Add chicken cut into dice, and seasonings. Heat well and serve on toast rounds, garnished with toast points and parsley.—Eva McLatchie. Golden Rod Eggs—2 tb butter, V2 tb flour, 1/2 C scalded milk, speck of pepper and salt, 1 hard boiled egg. Prepare sauce. Add the white of egg chopped fine, pour over the toast, and rub the yolk through a strainer on the top. Serve at once.—Eva Mc(cid:173) Latchie. Beef Essence—Put V2 1° round steak (freed from fat) thru a meat chopper. Put into a small glass fruit jar with 1 tb cold water. Place jar in a kettle of cold water, heat gradually and keep at temperature of 150 degrees F which is just below boiling, for two hrs. Strain and press meat to obtain all the juice, season with salt.—Eva McLatchie. Orange Baskets—Wash oranges, remove two sections from an upper half of an orange, leaving a band of peel for the handle, dig out pulp and scrape clean. Fill with lemon or orange jelly, cut into cubes, or with fruit salad. Plain Yellow Custard (Indiv. Recipe)—1 egg, 2-3 C sugar, i/2 pt scalded milk, salt, nutmeg or vanilla, mix egg, sugar, salt and beat. Add milk. Put in buttered cups or pans and bake in pan of water, do not let water boil or the custard will be watery.— Lennagene Bordner. Cream of Celery Soup—4 stalks celery, 2 tb rice, salt and pep(cid:173) per, butter, 1 C rich milk. Cut up celery and boil together rice and enough cold water to cover well for an hour, then add milk, butter, salt and pepper and let heat thru. Remove celery stalks before serving.—Lennagene Bordner. Chicken Broth—3i/> lb chicken, 3 pts cold water, 2 tb rice, t salt and speck of pepper" Thoroughly clean chicken, remove skin and fat, separate at the joints and wipe with a wet cloth. Put in kettle and add cold water and let stand i/2 hr. Heat slowly and let H\ KNOX GELATINE makes dainty desserts for dainty people simmer 3 hrs, or until meat is tender. When half cooked skim off fat and add rice and seasonings. When meat is tender skim off fat and strain, taste and season properly and serve hot. When possible, make broth the day before using, that it may be thorough(cid:173) ly cooled and the fat may be removed easily. Reheat in double boiler. The rice may be omitted. An old fowl not to fat is best for broth.—Lennagene Bordner. Oatmeal Pudding—2 C milk, 14 C oatmeal, 14 C dates (chop(cid:173) ped or cut up) teaspoon of salt, 1 tb sugar, 14 t cornstarch. Put in moderate oven and bake two hrs. Stir several times while baking. —Horace A. Hall. Krumble Gems—1 egg, 1 tb melted lard, 1 tb sugar, 1 C but(cid:173) termilk, 1 C Krumbles, 1 C whole wheat flour, 1 t soda. Put in gem irons and bake in fast oven for fifteen minutes.—Horace A. Hall. Bread Omelet—2 tb bread crumbs, 2 tb milk, speck salt, 1 egg, 1 t butter. Soak bread crumbs in cold milk for ten minutes and add salt. Separate egg and beat till light, add crumbs, yolk and milk and fold in the white. Put butter into frying pan, and when it bubbles pour in the mixture. Gently shake the pan so omelet will not adhere to it, and when a delicate brown, set in oven a min(cid:173) ute to absorb moisture on top. Fold half over and serve on hot dish immediately.—Florence Robinson. Cream of Rice Pudding—14 C rice, 2 tb sugar, y2 t salt, 1 pt milk. Mix altogether in a baking dish and bake 2 hrs, slowly at first till rice is softened cutting the crust and stirring several umes. The crust will dissolve in pudding giving it a creamy color. Then let it brown slightly.—Florence Robinson. THE FLY SWATTING CRUSADE. The early fly is the one to swat. It comes before the weather is hot and sits around and folds its legs and lays at least 10,000,000 eggs and every egg will bring a fly to drive us crazy by-and-by. Oh every fly that skips our swatters will have 5,000,000 sons and daughters, and countless first and second cousins and aunts and uncles scores of dozens, and 57,000,000,000 nieces. So knock the blamed thing all to pieces. sa pr. <&. §f. pallarb PHYSICIAN AND SURGEON FELLOWS9 FEED B A RN DISEASES OF E Y E, EAR NOSE AND THROAT AND F I T T I NG OF GLASSES : : A SPECIALTY : : PRICES RIGHT MASON : MICHIGAN GAVIN FELLOWS J. E. TAYLOR, Agent for the Cele(cid:173) brated Auto(cid:173) mobiles Mason, Michigan Don't forget us when in need of SALISBURY'S Agricultural Implements Silos, Bugg:es, Furnaces Etc. We are still doing business at the same old stand, in the same old way. Yours for business, A. A. HOWLETT & SON 88 H E A D Q U A R T E RS FOR H O ME GOODS AND KITCHENWARE KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. Poisons and Their Antidotes Blue Vitrol—Same as copper sulphate, and copper. Carbolic Acid—Castor or olive oil. Copper—Milk and whites of eggs, large quantities, then strong tea. Do not give vinegar. Copperas—Emetics; mucilaginous drinks. Iodine—Emetics; starch or flour in water; barley water. Ivy—Apply soft soap, or bathe the poisoned skin with weak tincture of belladonna. Laudanum—Same as opium. Lead—Two oz. epsom salts in a pt water; wine glass every 10 mi.n. until it operates freely; afterward milk. Lye—Same as potash. Morphine—Same as opium. Opium—Emetics; after vomiting, plenty Of strong coffee with brandy; put mustard plasters around calves of legs; keep patient aroused; if patient is allowed to sleep, death will result. Arsenic—Milk in large quantities, or whites of eggs, or flour and water; follow with stimulants. Paris Green—Same as arsenic. Aconite—Emetics; stimulants external and internal. Emetic—Ground mustard, a tb in a tumbler of warm water; kive patient V4 C, followed by glass of warm water; repeat dose every minute or two until vomiting is produced. HI Give the growing children KNOX GELATINE Home Remedies "A few strong instincts and a few plain rules." Cure for Boils—Isaiah 38th Chapter and 21st verse: Go thou and do likewise. For insomnia, a glass of hot milk has a soothing effect. A flaxseed put in the eye will aid in removing a cinder. They are excellent to carry when traveling. One of the best remedies for burns is a mixture of equal parts of lime water and sweet oil, or linseed oil, and a bottle of it should be kept on hand. A glass of hot lemonade taken just before going to bed will break up an incipient cold; taken hot it acts more promptly on the system. Plenty of celery, either fresh or stewed, is good for those who suffer from rheumatism, nervous dyspepsia or neuralgia. In case of ivy poisoning, dissolve one teaspoon of bicarbonate of soda in a quart of water, wring linen cloths out of this solution and bind on the affected parts, changing often enough to keep the parts moist. If the trouble is on the face, bathe frequently with this solution. For insect bites make a solution of bicarbonate of soda and eathe the bites. Weak ammonia water is also good. Do not scratch the bites with your finger nails, as you are apt to poison the flesh. Corns—Keep a cloth saturated with turpentine on the corns. Hiccough—A lump of sugar saturated in vinegar is sufficient in most cases. Coughing—A severe paroxysm of coughing may often be ar(cid:173) rested by a tablespoonful of glycerine in a wine glass of hot milk. Earache—A remedy never known to fail is to put a pinch of black pepper upon a bit of batting, tie it up, dip in sweet oil, and insert into the ear. Put a flannel bandage over the head to keep it warm. Pain—A mustard plaster placed over the lungs, under the shoulder blade, in fact, wherever there is a dull pain, will relieve it It should not be allowed to remain until it blisters. in a short time. Sunburn—Fresh milk mixed with oatmeal is very beneficial 88 Where recipes call for Gelatine use KNOX GELATINE to a sunburnt complexion. Many use buttermilk with equal suc(cid:173) cess. Sulphur mixed with fresh milk is also excellent for washing the skin with. Glycerine, too, is good. Chapped Hands and Lips—Take equal parts of mutton tallow and gum camphor and melt together, apply as often as desired. Prickly Heat—A person broken out with prickly heat will find great relief if the parts affected are dusted over several times a day with rye flour. Cuts—For cuts try turpentine. Toothache or Headache—Hop pillows will often soothe a toothache or headache. lows handy in case of need. It is well to have one or two of these pil(cid:173) Hand Lotion—Good for chapped hands, and also to remove that grimy appearance often seen in spring and fall. 5 cts worth of glycerine, 5 cts worth of witch hazel, and 10 to 15 drops of veratrum viride.—Mrs. McCowan. Good Hand Lotion—i/L oz gum tragacanth put in a fruit can and cover with rain water; let soak two or three days until dis(cid:173) solved, then add 1 oz glycerine, 1 oz witch hazel, 1 oz alcohol, 2 ozs bay rum and five cents worth of perfume.—Mrs. Alfred Allen. Gargle for Sore Throat—11 soda, 11 salt, 1 t borax, in 1 glass cold water.—M. R. W. 80 Ask your grocer for KXOX GELATINE—take no other Domestic Hints " You pays your money and you takes your choice." The juice of a lemon added to the water in which fowls or fish are boiled, will make them whiten beautifully. If you suspect moths in any portion of the carpet, sprinkle it well, lay a towel over it and steam with a hot iron. The heat and steam will kill the worms and eggs. Bacon which is first soaked in water will fry without having all the fat escape. Glue that is harmless and colorless can be made by adding ordinary tapioca to water and boiling. Use a bit of white paper to test an oven. the oven is too hot. If it turns brown, If eggs are stained, wash them quickly in water containing a little vinegar and salt. A novel cranberry sauce has seeded dates added to course, it requires less sugar. it. Of A little tin funnel, held by its ring, Is excellent to hold a ball of string in the kitchen. Removing the outer leaves of the cabbage before boiling it will lessen the objectionable odor. In making omelet, it is better to add hot water than milk, as milk makes the omelet tough. Onions will fry more readily if dipped in milk before slicing. To keep bed springs from rusting, paint them with aluminum paint used for the radiators. If a stove is rubbed over frequently, while hot, with a piece of paraffine wax, then wiped off with an old cloth, the range will be clean, black and show no rust. If irons are rubbed with mutton fat before putting them away they will not rust. Brown sugar which has become hard may be softened by plac(cid:173) ing a dish containing it over another one filled with boiling water. All fruits or soups containing acids should be stirred with wooden spoons. 87 KXOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons Part milk used in mixing bread will greatly improve both flavor and quality. For very delicate fabrics, which will not take using sugar in the rinsing water. starch, try To remove stains from the tops of zinc kitchen tables use a doth dipped in vinegar. In preparing lettuce for a salad dry by tossing lightly in an old napkin. Lettuce leaves not sufficiently attractive for salads can be used as pot greens. If the sugar and water one has boiled for frosting grains, a teaspoonf ul of butter added will make it smooth and creamy again. it Soot on the carpet may be easily removed by sprinkling first with salt, and then sweeping. Moths may be killed out of carpets and rugs by the following method: Scrub the floor with strong hot salt water before laying the carpet, and sprinkle carpet with salt once a week before sweeping. If lemons are warmed before you squeeze them nearly double the quantity of juice can be extracted. Cream, to whip well, should be a day old. A tablespoon of gelatine dissolved in a cup of hot water and added to two cups of thin cream will make it whip well. Rub a little butter under the edge of the spout of the cream pitcher; it will prevent a drop of cream from running down over the pitcher. A little olive oil poured into a bottle of home-made catsup after the bottle has been opened will prevent the catsup from spoiling so quickly. Dry bread can be used in so many ways. It can be toasted for breakfast, dipped in milk and egg and fried for lunch, made into croutons for the soup and made into a pudding for dessert. When filling cracks in the wall with plaster of paris the plaster will not set so quickly if one part flour is added to three parts of the dry plaster. Thoroughly mix this before wetting. Greasy pots and pans are more easily washed if they are first wiped out with soft paper to remove the most of the grease. Salt should not be placed on eggs until the last thing, as is is apt to toughen them. HH Knox Gelatine improves soups and gravies If beets are let stand in cold water after boiling they will peel more easily. Cheese may be kept soft and good for a long time if it is wrap(cid:173) ped when it is fresh in a cloth wrung out in vinegar and then wrap(cid:173) ped in a dry cloth. Have a pair of shears in the kitchen to cut raisins and marsh- mallows. A few drops of oil of lavendar poured into a cup of very hot water will purify the air of a room almost instantly. A damp cloth dipped in salt will remove egg stains from silver, or tea stains from dishes. OTHER RECIPES I rS 89 £. 6 KNOX GELATINE solves the problem of "What to have for dessert?" The Laundry Washing Solution—1/2 can concentrated lye in 1 gal water, 4 heaping tbs borax, 1 coffee cup ammonia. Use 1 C of this solu(cid:173) tion in three pails of water to soak clothes.—Mrs. Edna VanMeter. If the following list be pasted upon the do^r of the laundry closet, and the chemicals used with judgdent and patience, success can be warranted in a large per cent of experiments: For iron rust use hydrochloric acid. For black ink stains use oxalic acid. To neutralize acids use ammonia. For grass stains, colored inks, dyes, use alcohol. For paint use turpentine. For bleaching or tea, coffee, cocoa, fruit, mildew stains use javelle water. For grease or wax use benzine. Iron Rust—Is the most common stain on white fabrics. Spread the spot over an earthen dish of hot water. With a medicine dropper drop on the stain one drop of hydrochloric acid. As soon as the stain turns light yellow sink it into the water. Repeat if necessary. As soon as all color is gone rinse thoroughly in clear v»ater. To be sure that no acid is left to eat the fiber place the cloth in a dish of ammonia water for a few minutes before drying. This acid should not be used on silk; it can be used on some colors, but it should be tried first on a separate piece of goods or on a part out of sight. Buy the acid at the druggist's; have a rubber or glass stopper or smear the cork with vaseline. Keep it away from metals, as well as from the children? Vaseline—Makes a'stain resembling grease, but which is set by soap. Soak such stains in kerosene, turpentine, or alcohol, be(cid:173) fore putting into water. Oil Staias—Should be covered with soap and washed in cold water. Boiling Water—Should be poured through fruit, tea and cof(cid:173) fee stains. If they have been washed with soap, are old or ob(cid:173) stinate, buy at the. drug store, or better, make at home, some javelle water. Dissolve one-quarter pound chloride of lime in two quarts boiling water. When nearly dissolved—it often has impuri(cid:173) ties with it, which are less soluble—add onr '.ound salsoda. Strain Through flannel. When settled drain "" cl» ar portion for use on fabrics. Place the stain to be treate*. .«v> . a pad of white cloth. Apply the ja'velle water, using a brush fcb arry it among the fibers. Rinse in clear water, and finish with ammonia water as when using ycids. Colored fabrics would be bleached by javelle water. 90 * Try the KNOX GELATINE recipes found in this book Axle Grease—Rub with lard and let it stand and soften, then wash out. For fabrics that cannot be washed the material may be treated with gasoline. Rub always toward the center of the stain to prevent the blemish from widening. When gasoline or any prepared liquid of an inflammable nature is used apply in the sunshine, away from fire, and place a folded cloth under the goods to absorb the moisture and stain. Powdered chalk and blotting paper assist also when gasoline is used. Ink—Sour milk, peroxide of hydrogen, salts of lemon, oxalic acid (diluted) and javelle water. Cold water and ammonia will re(cid:173) move red ink marks. Pour the ammonia in pure form over the stain. m There is nothing better to remove tar from white clothing than lard. Rub it well into the spot and then wash it out with soap and warm water. When you find fruit stains on tablecloth or napkins wet with If this is done before the stain has been wet a little camphor. with water it will entirely disappear. . Rust stains, no matter how bad, can be easily removed by putting vinegar and salt on the stain and placing it in the warm sunshine. Repeat this until the stain is removed. The vinegar iind salt (together) are very active and will remove the stain more quickly than lemon and salt. OTHER RECIPES uZcL & *>»s^ 5^ OAAJ^O O^r t C^ /A /oL