6'OUR FAVORITES" SOUVENIR .COOK BOOK A Collection of CHOICE AND TES'"r'ED RECIPES Donated by the Ladies 01 tbe W. C. T. U. of Jones9 Michigan and Their Friends December 1912 Page Two This Cook Book has been issued for the benefit of the W. C. T. U. May it prove hel pfnl. A REelfJE FOR A L)AY Take a little dash of water cold. And a little leaven of prayer, And a little bit of sunshine gold. Dissolved in the morning air. Add to your meal some merriment, And a thought of kith and kin. And then as your prime -ingredient, A plenty of work throw in. But spice it all with the essence of love. And a little whiff of play. Let the wise old Book and a glance above, Complete the well made day. We call special attention to the advertisements for them your patronage. in this book, and ask Page Three A ~E'V RECIlJE A good many husbands if go aJbout as their women Others keep them constantly careles::me:ss and indifference. and ways. It cannt.t in this way; but ,be supposed 'they are Others roast spoiled by mismanagement. utterly are husbands in hot water. were bla,dders, Others .let Some keep them in a stew 'J-y irritating them blow Some. and up, them fr~eze by their word~ lives. and good, ma,naged treated. their all them. Some keep them in a pickle tlhalt any husband will be tender delicious when properly really In selecting your husband you should not as in buying mackerel, BE: sure to select the 'best are unless nor ,by the for yourself, al\vays brought as tastes the finest you will patiently porcel.ain is best, but learn ance, mon. f,or him, as have none kettle ware 'pipkin, of it will do, with care. ,be guided golden Hnt, differ, appear- 'by the silvery as sal- Do not go 10 market if you wanted to ~'our door. how to cook If is far him. if you have nothing better to A presen'ing lbut an earthen- See tha:t the l'inen in which you wrap number J,;'ettle :by a strong of ,buttons sill{ cord called and strin,gs comfort, They are apt to fly out of edges, since, a clear, likecra'bs steady and him is nicely washed sewed tightly and mended, Tie him on. is duty and them ,he burned to cook the one called and you have' as the kettle oysters, fire out of love, neatness a.nd cheerfulness. en the required to he weak. 'him a.s near with the in the apt crusty while aih'e. Make Set do not little pepper with ,iwlgmen't. becoming and closl' when lw is done. treated, ,be anxious; in the sugar i'hus If this as seems to agree with him. some husband form of what A little do this until confectioners spice improves on any account. Do not stkk tender. Stir to the kettle him gently, watching and so become useless. any sharp instrument the while You they are quite call kisses, 1f he sputters done. but no vinegar and fizzes, Add a or be used into him to see if he is lie too flat know lest he it must cannot fail hut to them, you and the children, come careless and set him in too cold a place. you will find him very digesUble, agreeing and he will keep as long as you want, unless nicely with you be- Baltimore Sun. Page Four CO~'fENTS , Bread, Gems, etc Soups, Noodles, etc Meats, Poultry and Fish Vegetables Pies Puddings and Deserts Cakes Cookies Salad and Salad Dressing Pickles, Catsup, Canning, etc Candies This and That Pagf 5 7 8 10 11 13 15 22 24 26 30 ~1 Ib is 1 quart. Joband 8 oz. is one quart. l'b is 1 quart. Flour:-0ne :\'Ieal :--.One Butter:-One PoundHo white Ten egg-~ weigh one lb. A common A teacup tumbler a gill. holds sugar:-One l,b and 8 oz make 1 qt. holds half a pint. One cup butter is 1h lb. Two cups granulated Two ar.G one half cups powdered is one Ib sugar sugar is one II. Pa~ Fh~ BREAD,GEllS,ETC. "And no doubt Eve was ,glad because Her hubby could not say, Her bread was not like mother made, Back in his youthful day." Two taJblespoons molasses, sour milk, cups graham flour, one heaping teaspoon soda, one cup raisins, sugar, one cup white one cup currants. nrown Bread. two tWblespoons one and flour. one half eups one and one halt thirty minutes. Mrs. Dalsy Houser. Sake 1 egg, % cup sugar, % cup molasses, flour, one teaspoon one and one-'half cups soda. one teasp'Oon of sour milk, in Bake salt. two ,cups of gramah a hot oven. Mrs. E. .T. White. tBrowll nread Brown Bread. Two cups one hof sugar. 2 eggs, 1 teaspoon soda and pinch of salt. lVII'S. S. F. Skinner. llh cups sour milk. lh cup of 'melted 1 level lard, in quick oven. der, and bake DrOll Biseuit teasI>oon soda. salt, lh teasp,oon flour enough for a stiff batter. Drop of baking pow- in gem tir.s M. J. Whited. 1 cup shortening. 'bread same mold into 'biscuit, for as S~]uash BiS<'uit 2 cups squash, 2 cups sugar. and when let them rise again light mix in loaf and Lahe. and let rise 1 cup yeast. Sponge the and then IMrs. C. H. Black. again Mix 1 cup of flour with 3 of bran, stir aBran Cakes. molasses, 1 teaspoon will drop from a spoon, not two tablespoons soda dissolved sugar, 1 ta'~lespoon in warm water. ~tir too stiff. Uaisin nrt.'ad together, butter, in hran to make 1 egg, 2 tablespoon~ salt. 2 ,cups Ibuttermilk. of a batter Imogene tha t Long. Soak 1 yeast cake in Ilh cups of potato water; mix in enough flour to of 'batter; a stiff 2 cups make scald spoon salt, 3 tJaJblespoons sugar. enough sufficiently flour 1 hour. vent until dough \\-Then baked, wet and knead the crust becoming to make a stiff raised, hard. flour 'beat 5 minutes. Let stand over night. sweet mHk into 'wlhich put 1 tablespoon o{ lard, \Vhen milk is lukewarm mix the yeast; batter; beat about 10 :minutes, add two cups seeded or let seedless rise. ':\Iake raisins; mix; into loaves is smooth; top of loa\'es wtith sugar and hot water 1\lrs. H. A. Kimery. Baking Powder Biscuit you use take flour size of a small walnut, 1 teaspoon of iba.king powder, then mix quite each CUI> of the lard For sa It, and milk. In the morning, 1 table- add rise. When add more and 'bake to pre- let a little sweet Mrs. Willow Moyer. soft with of sugar, two talblespoonfuls :\1.rs. Sarah Lemunyon. 1 egg, 1 even of 1 cupful of white meal, 1 cupful teaspoon melted 'butter of soda, 2 e\'en and a little teaspoons salt. Indian lHuHins of flour, 1-;1 cupful of cream tartar, l),lix thin with mill<. Scotch GingPI'bl'cad 1h cup of butter, flour. scant ger and 2 eggs weIl beaten. cups of 1 teasp,oonful ¥z cup of sugar, lhcup Jnto of soda; 1 cup of b0iIing ,water add to the mixture \\'i11 ue a very thin batter. of molasses. stir 1 teaspoonful i\lix weIl and add 2 of gin- a "d :\1iss Carrie Arney. well. Lastly stirring Page SeVEn SOUPS, XOODI.JES, ETC. One morning The onion and the carrot in the garden said 'bed Unto the pa.rsley group; "Oh, when shall we three meet ]n thunder, lightning, hail or a,gain, rain '?" "Alas!" The replied in tones of pain, parsley, "In the soup." Yegctahlc Soup l\[ake this when boiling meat for dinner. 2 turnips, 1 head of celery; Cut cook until into small tend,er, and add a quart of water from the boiling meat, 1 carrot, water per and salt. then pieces four onions the and season with pep- )'Irs. Louise DriskeI. strain off All kinds of vegetables sliced fine; .bu tter and cream, beans and sweet fried 'ham, or ,bacon. with salt, pepper, also be used. Vcg'ctahlc Soup. corn added, season A soup It one may :\[orton. 1\1rs. 'l'omato Soup Cook 1 quart of tomatoes until tender dish melt In a separate of flour, ing tablespoon this of when pq)llt:., and celery three and \"hen boils up, add or celery seed, ~il1 tables.poons ,bubbles strained it the and sen'e hot. and strain, of 'butter add % teaspoon and stir of soda, into it 1 heap- add 1 quart and season with salt. up and is smooth tomato 1)'1rs. H. A. Kimery. Eg'g' Xoodlcs Ta ke :l egg~, add a pinch of salt, and beat until very light. stiff Cut in % inch strips, of 'baking and then mix in all \'ery thin. powder. Stir until the flour you can. cup of flour, on mixing the size of an egg and roll beef or chicken and 1 teaspoon IJroth. board, Out Then add one enough to take in pioces wbout and cook with ':\lrs. Cora Hafelt. Three eggs well ,beaten, three 2 teaspoons let stand to dry. of 'baking powder, XoodJcs talblespoons enough flour of s\veet to mix real cream, pinch stiff. Roll of salt. thin and Mrs. H. A. Rifenberg. Good Dumplings Sift together 2 cups of add cold water flour, to make 2 teaspoons a rather of 'baking soft dough Put by spoonfuls into the \boiling gravy, then spoon. salt, the utes. and powder t:hat will drop a little from and cook twenty min- 1\'1)r8.Louise Driskel Page Eight MEAT, POULTRY, AND FISH 2 pounds of round steak cut fine, 1 cup of rolled crackers, 1 egg, M cup of butter, one cup sweet milk, salt and pepper. Bake in pan with 1 cup of boiling water Mrs. Sadie Rumsey. Beef Loaf Plain Steak and Yorkshire Pudding Put a round steak cut thick in roaster and roast twenty-five minutes, then have ready a batter made as follows: Two eggs, beat them well with 1 cup of milk, then 2 cups of flour, two teaspoonfuls of baking powder and % teas(cid:173) poon of salt and mix into a batter not too thin, then pour batter over steak and bake 10 minutes and you will have a very tender and tasty steak and pudding that will be very nice. Mrs. C. C. Foster. I pound of ground ibeef, 2% cups of ground crackers % onion chopped fine Mrs. 'Millie Wright. 2^ cups of sweet milk, salt and pepper to taste. Beef Loaf. 4 pounds of fine cut beef, 2 cups of cracker crumbs, % cub of butter, 2 eggs, 2 cups of sweet milk, salt and pepper. Bake in pan with two cups of water. Mrs. Ida Rumsey. Beef Loaf To Roast Goose 'Make a filling of 1 large loaf of bread crumbed. Add 3 eggs, salt and pepper and butter, moisten with milk and work together with hands, fill the goose with the filling, then rub with salt and pepper, place in roaster with about 1 cup of water. Mrs. Geo. Catherman. For eighty pounds of meat use three ounces of salt peter, seven ounces of In from 1 to 4 days put on Mrs. Sadie Rumsey. brown sugar, 1 ounce of pepper, 1 pint of salt. 1 quart more salt. Smoke in 12 days. To Sugai Cure Pork Corning Beef Cut beef in small pieces, leaving out all large bones, pack solid in a six gallon crock with weight on top; pour over the beef broiling hot brine made as follows; 2 gallons of water, 3 pounds of salt, 1 ounce of saltpetre, 1 pound of sugar, 2 large spoons of baking soda. After two weeks heat and skim the brine and repeat process when necessary but never put the brine on hot after the first time; if the weather is hot you can add handful of salt and soda at any time and like all pickling, 'be sure the brine covers the .beef packed in barrel. A large cloth should be securely tied over it in summer to secure its contents from flies. The nicest vessel to put it in .is a half bar(cid:173) rel earthen jar. M. J. Whited 1 can of salmon, iboned, 1% cups of cracker crumbs, two eggs, butter size of walnut, salt and pepper. Make into balls and fry in butter. Salmon Croquettes Mrs. Harley Rumsey. 3% pounds of steak chopped fine, 3 eggs, 1 cup of cracker crumbs, 1 cup of sweet milk, butter, salt and pepper to suit taste. Bake in roll, basting of(cid:173) ten. Mrs. C. H Black Beef Roll 3 pounds ground veal or beef, 1 cup cracker crumbs, 2 eggs, butter size of walnut. 1 cup sweet milk, salt and pepper to taste, bake 2% hours. Veal Loaf Mrs. Fred Hoover. 4 pounds of fine cut beef, 2 cups of rolled crackers, 2 eggs, y2 cup of but(cid:173) ter, 2 cups of sweet milk, salt and pepper. Bake in pan with 2 cups of boil(cid:173) ing water. Mrs. W. H. Bradshaw Beef Loaf Page Nine For one thousand pounds, SugaI' Ourcd Por.k. take six quarts of saltpetre, one pound best then rub the meat with it, more 'than once ,if pieces are very thick. of pepper, mix well in :a little water the salt-petre one pound to dissolve and let and it drumpen the mixture; of salt, four pounds of sugar. 'Tie dampen. Take erum1bs; and form in small one can add 1 egg well about a little cakes with the hands, salmon, ,beaten, and of as many one ,half salt and fry in 'butter. and pepper. rolled Mix all cracker together Salmon Croquettes ,Mrs. \Vm. Stannard. I~Irs. \Villow Moyer. Salmon l>urfs Remove the skin and ,bones from a pound of canned fine and add to it a ta'blespoonful salt crumbs; eggs; beaten water, the water for half an ,hour and 'mix well a'nd put cO'ming to within in a hot oven; pep.per, also a tablespoon set in cups; salmon; of melted chop the fish lh a cup of 'bread and three well the cups at once in a pan of hot an .inch or so of the top of the cups; bake ,butter of lemon juice and turn 'out and cover with any desired sauce. Mrs. E. A. Kimery. IMix 'together well -two ta,blespoonfuls of butter, a little finely Chopped pars- ley, juice of half a lemon, salt and pepper; use for meats or fish. Butte .. Sauce ':\lrs. H. A. K. Page Ten YEGETABLES "It is the bounty of nature that we live, but of philosophy that we live well." In a well buttered layer is full quickly. of tomatoes, finishing dish put salt,' pepper with the Escalloped Tomatoes of bread a layer and :bits of 'butter.' covered crum''...s. Bake and ,cracker Continue until done; then cru'ffilbs, this until a dish 'brown ,Daisy Houser. then Place a little butter pan, spread with butter in a pan, form the potatoes and bake in a hot oven until To \Varm J~eH-o\'cr :l\Iashcd Potatoes Shred cabrage Cabbage tender. \'inegar the cUiL/hage and bring to a boil. and cook until tablespoons cup of SOU)' cream. this o\'er :! the Beat and a little Peel and slice thin Escalloped Potatoes layer place raw potatoes, in baking of {mion. add another over some season with salt and pepper and dust a little layer cream, of potatoes and co\'er with and onions and so on until bread crumts and 'bits of hutter slices then pour bake. i'nto a loaf and put in the 'brown. lVII'S. Geo. Catherman., 1Iz and pepper. Pour 1\1rs. Geo. Tol'bert. yolk of one egg \\'ith salt dish, flour adding over few and dish is full, and l:\lrs. C. H. Black. Prcnch Beets perfectly, ,then Take small beets and wa!'h of the water from the fire, peel and cut portion glas..<>[1.:1of vinegar, little water; a tal and one small let cook until sauce salt, in which into dice. Place they were first of butter, lespoonful tahlespoonful boil back on t-he sto\'e cooked; t\\'o tahlespoonfuls ,put a in ,until well done. Remo\'e small into them a wine- a cold ::\lrs. H. A. Kimery in a little of su~ar, smooth of flour madc is clear. )lacHl'oni with Chce ..;e Break for sufficient macDroni into ineh lengths and cook in bO'.lin~ salted a rkh twenty minutes. ter l\lake a Ihaking of some cruml s, dot with bits of butter of butter, a layer !lepeat dish the sauce. sauce place flour of macaroni, the layers, and a little and sweet mille Cool\: until then one of grated then cover cheese. top with the Bake until t ro'wn. Drain, pour over it cold water and drain ,va- again. Into then fine ~read thicle cheese, and d)'y 1h cup of rice, )(exican nice it then slightly and drain. and 1 pint of WDtel'. \Vash lard. hot of chc,pped cook until Drown tomatoes done. in 1 or put Add 112 cup of chopped Season with salt ~I tablespoons of piping onion~, 2 CUllS and ,Miss l\fary H. Skinner. and pepper ,Mrs. R. L. Schell. ]~scalJoIJ('d ]lotatoe's and Onions Take sliced raw potatoes and onions, of potatoes, layer onions Seic \ inegar, Bake with t\\'O crus.s, 1 ta"lesp<1on flour Gr corn- ~Irs. Daniel Trat:'e,.; Coyer pie plate \\'ith crust. ins, seeded ter size of walnut. and cut in pie,ces. %, cup c,f 'nake thirty minutps, )Iock Chc1'1')' Vip 1 cup crar..hE-rrils, cut in ha!.\'(.s, sug'ar, 1 tablespoGn flour, 1~ cup r,l:s- ut- lump' 1 can pumpkin, mon, % teaspoon 2 eggs. salt. Pumpkin Pic 2 cups su!{ar, 1 tpa~poon This makes 't\\'o I_ies, ::\lrs, Cordt.lia Ganlnel' gir:ger, ~ t,a8;)GOnS cinna- ::\lrs, \V. :\1. Stanal d Yolks of ;: eggs, poons sugar. Stir lJaked crust, chocolate, flour 11;2 cups sugar, pinch and milk together, of salt, t\\'o cups milk. G teaspoons fluddln},;', in cold water clear 1 small ~ cup molasses, % cup sour milk, l}zcup currants, fOl' spoon soda, Saucc salt, Piece of butter size of an egg, 1 large Fl'ult ]>uddlng; I'uddin,!!,' spoon flour 1 egg, % cup butter % cup raisins. 10/1 cups flour, Steam one hour. Puur with Iboiling 'Water over nutmeg. this and add sugar and vinegar ru.bbed to taste. 1::\lrs. Sadie in the butter, Fla \'or Ilumsey, Cal'amel Pudding' 1 tablespoon 'butter, 1 pint milk, 1 egg, 2-:; cup sugar, 14 -teaspoon starch, and melt sugar, with cream. taldng add the salt, 12 vanilla. it does not 1mrn. Heat teaspoon care cornstarch and egg. Fla\'or, :1 Put the sug'ar tablespoons corn in a. saucepan the milk and blend it with the cold pour ::\Irs. Home R. Bronson. into molds and serve 1 cup suet choppen, 1 cup molasses, I cup sweet milk, ::~ cups flour, 1 cup raisins, 1 teaspoon soda, stea,m two -hours. Suct ]>uddi ng' 1 cup sugar, ~cup beat well and bring to boil, sen'e hot. fOl' SlUUC butter, 1 egg, 1 ta,hlespoon Sauce vinegar, 1 teaspoon lemon: ::\[rs. Della Trattles I..ill)'CI' Pudding; Take 1 pint of fruit two tablespoons Take the 'boiling juice of milk, starch. cold with whip,ped cream. to taste, Sweeten 2 ta IJlespoons add and sweeten heat juice of corn starch (strawberry or blackherry) let come and mix it with cold juice, to taste. of prepared to boiling Pour cocoanut point in pudding mold. and 2 tablespoons and pour on fru it a boil. to then stir in Taloons ,butter, }Iint ..)oilir.g water, fla\'or with \'anilla. eCl"To'=" 1 cup flour. S'team 1 cup sugar, 1 ta.blespoon flour, 1 Mrs. C. H. Black. 1 cup suet chopped fine, 1 cup sweet milk, 14 cup each of citron, each of cinnamon and nutmeg 2 cups seeded lem'On and raisins, orange and cloves. 1 cup 1 peel, Steam Suet Pudding 2 cups 1I0ur, 1 teaspoon mola~Hs. teaSI oon soda, two hGurs. :! Sauce, c1is!:'ol\e in a little minutes. 1"la\'or. (currants tablespoons may'be added.) corn starch, cold water, 4 of sugar, cups boiling walter, 2 of butter, mix well let boil add I1h together, for a few Mrs. WI111.Standerline. two hours. Banana Cream in a dish and cover 1 cup of suet, chopped :; -cups of flour, milk, and 1 cup of raisins. 1 teaspoonful Steam about fine, 1 cup of Suet Pudding light brown sugar, of soda, 1 teaspoonful 1 cup of butter- 2 eggs Jones Munson of nutmeg, Mrs. Slice 1h dozen bananas heated in a part milk, soh'ed tables-poons cool and pour o\'er the one white to nearly point, add of sugar, % teaspoonful boiling the milk, of 21 tarolespoons cornstarch 3 eggs, of salt, reserving and a small the white the bananas co\'ering the top with a 'meringue of egg, t'hen brown slightly. quart previously of one, piece of ,butter. of dis- four [Let -made with l\1iss [Belle East. 'With the follow.ing:-l }»IulllPudd ing. 1 pound 'brown sugar, 1 Ib currants, flour, Chop Ibs of soda. in a large 'basin and steam 5 or 6 hours. ing. Serve with lemon 6 eggs, the suet and add sauce. fine the 1 pound ralSlllS, 1 pound 1 teaspoonful rest mixing the Do not allow the water dissolve 'with beef suet, 2 of hands. Place to stop boil- ,Mary S. Moyer. 1h cup of sweet milk in which l»otato 1>lt(Jdjng. to fill a medium size pudding dish, ,pare Take potatoes put in 2 tablespoons then about % pound Bake from lh to * of an hour of chopped of flour, 2 eggs, salt and pepper suet and stir well. Grease your in moderate oven. grate and to taste, them; add dish. 'Mrs. Rosa Lurie. pudding then Page Fifteen C.c'\RES. 'She is quick to judge a 'book, She has great store of learning, Bu t if she tried to cook, count cake might Her on burning." Angcl Food 1 cup sugar, 1 tablespoon of cornstarch of cream tartar and a pinch ~l'ake the whites a'bove mixture of 11 eggs and 'beat with into the ,whites in a teacup, of salt. and fill cup with flour, togetlher ,),Iix all and vanilla. to a. stiff 1 teaspoon these froth in a deep .pan and ,bake in a moderate oven from 50. to 60 minutes. teaspoon 1 level and sift 7 times. gradually Put sift the :\ar, 1 .cup of sour milk, flour to make 2 eggs, 1 teaspoonful of soda, a good cookie dough. .butter, any kind of spice 4 tablespoons of that you like, and 'Mrs. Frank Eiberhard. 1 cup of sugar, 1 cup of 'molasses, er, 2 teaspoons 2 .hours before of soda, 2 teaspoons baking. of ginger. 1 cu'p of shortening, ~lix rat,her Mrs. 1 cup of hot wat- stiff and let stand John vVelbron. Eg-gless Ginger Cookies. 1 cup of sugar, teaspoon level maike a soft dough. of soda, 1 cup of molasses, ~lolasses Cookies. 1 cup of 1h teaspoon of salt, lard, 1h teaspoon 1 cup of buttermilk, Flour G. L. F. of ginger. 1 to 1 cup of sugar, teaspoon cup of Itoiling water, each of soda', 1 cup of lard, cinnamon 4% cups of flour. salt, 1 .cup of molasses, :3 well beaten and ginger, % teaspoon eggs, 1 1 of cloves, Drop by spoonfuls on butter pans. Drop Molasses Cooldes. G. L. F. Pruit Drops. 2 cups of sugar, 1 cup of 'butter and lard, 3 eggs, 1 cup of sour milk, 1 teaspoon 1 cup of cho.pped nuts or of soda, 1 teaspoon raisins, of cinnamon, % teaspoon 4 cups of 1Iour .. Mrs. Cookic..,>. of cloves and allspice, :Mary E. "i\Ioyer. 1% cups of sugar, cup of sour mill" and pin(lh allspice, of wIt. 1 cup 1 cup of 'butter and lard mixed, :3 well 'beaten eggs, 1 1 teaspoon of soda, % teaspoon of chopped ra.isins, 1 cup of currants each of ginger, and cinnamon nut meats, Sod~L can be dissolved in a little cold "vater .. Mrs. A. Ferguson. Cookies. 1 cup of granulated 1 cup of C sugar, 2-3 cup of cold water, mixed, teaspoon Sllrink~e with sugar .. of soda sifted in part sugar, 1 cup of butter 2 small eggs, 2 teaspoons of cream of tartar, of the flour and nutmeg. Flour "Mrs. 1\'1. J. :\Iorton. and lard 1 roll. to 2% cups of oatmeal, 2 well ,beaten eggs, 2 teaspoons baking spoonfuls lightly powder, 2 teaspoons on 'well buttered of tins. \"anila. Bake 'Mix thoroughly in moderate oven and browned. These are very 'much liked 'by children. of drop % tea- until and ,Mrs. Mary Eby. crisp ~[acal'oons. lh cup of sugar, 1 cup of white (scant), lard solved with 3 ta.blespoons of flour without sifting. sugar, 1 egg, 1 heaping 1 cup of N. O. Imolasses, teaspoon of ginger, 2-3 cu,p of butter of soda 1 teaspoon cf 'boillng water, 2 ta:bl£'spoons and dis- 4 cups of vinegar, D"Ua Trattles. Gin~el' Snaps. 1 cup of sugar, 1h cup of butter ;baking of 1h teaspoon creamed with the sugar, powder and flour. »rop Cookies. oC sour milk, added. 2 eggs, ~~ cup be Raisins may Mrs. Chas. Davis. Beat sour mnk, Make taJblespoon to a cream 1h cup of sugar 1 teaspoon CYf soda, Fruit Cookies. 1 egg, 3% cups of flour and % cup of shortening, *' cup of sugar, and a little the following filling first and allow to cool: of flour, 1 cup of chop~d raisins, 1 cup of boiling water; % cup ot nutmeg. 1 heaping cook until teaspoonful 'This makes tJhiClk and add vanila. of tilling two dozen. on each Roll piece dough place and pla,ce another thin, 2 cups of light milk, 1 teaspoon brown sugar, of soda, a little 1 cup of shortening, salt and 2 teaspoons Good Cookies. Page Twenty-Three in pan with cookie heaping on and bake. 'Mrs. Mary Eby. 2 eggs, 1 cup of sour of :baking Mrs. Nancy powder. II"'win. I1h cups of sugar, raisins, cup of chopped cloves and cinnamon and 1 scant Boston Cookies. cup of butter, 1 teaspoon of baking 3 eggs well beaten. 2-3 cup of sweet m.i1k, 1 large of powder, % teaspoon each ti\Ilrs. Nellie Hoover. 1 ¥.z cups o{ sugar, meg, 2 teaspoons in with the flour. of 'baking powder Using just enough 1 cup of sour cream, and a scant 1 e.gg, pinch of salt, a little of soda teaspoon half nut- sifted flOUT to roll nicely. Sour Cream Cookies. Mrs. Earl Rifenberg. of soda dissolved enough to roll. Bake 1\1rs. C. A. Bundy. in 4 table- i~ 2 cups of sugar, 4 eggs, 2 scant of sweet milk, flayor with vanilla. Flour Sugar Cookies. teaspoons spoons quiCk oven. ,1 cup of 2 eggs, %cu,p minutes cinnamon, boiling tablespoons Oat )Ieal ])rops. rolled oats, 1 cup of flour, % cup of butter of sour milk, 1f2 cup of sugar, 1 cup of in a little water, 1 teaspoonful of soda, 1 teaspoon (mixed), and lard raisins ten each of cloves and boiled a little salt. Mrs. Pearl Bla,ck. Gi)~'cr Cookies. 1 pint of cooking syrup, 1 pint of lard, hot water, 2 oons Caok until salt, 1 teaspoon and ,bottle. thick claves, 1 teaspoon ,Mrs. C. A. Barnum. 4 tablespoons sug~r. all- Chili Snllee. chopped with 3 onions, :MJ"s. Pearl Black. % ,bushel grapes, wash, caok and ,put thraugh colander; 1 -cup sugar, 1 2 tablespoons cinnamon, 3 talblespoons salt. 'Boil ten minutes, Grape Catsup. cup vinegar, bottle and seal. Grape Cntslll). from the clo\'es stem, and ,pepper 3 paunds sugar, 1 pint each, 1 teaspoon at salt. Mrs. H. Ridgley. 5 pounds grapes 1 ta:blespoon vinegar, pickled cinnamon, Page Twenty-Seven Add other ingredients. Return IMrs. Delb~rt White. CO()lk grapes to the and strain stove 3illd -boil until colander. throug.h thick. Green Tomato sugar, 2 tin cups 7 tin cups tomatoes, Do not put spice in until nearly done. Chop tomatoes Sauce. 1 tin cup vinegar. green powder, 4 quarts sliced ca'bbage, peppers, lh ounce Boil one-half 1 pound 'brown \\ryhole doves, hour. Barbara 2 quarts sugar, 3 oun~es mustard Sauce. green 2 quarts tomatoes, vinegar, Chili Sauce. Spice to taste. fine. Mrs. Catherman. lh dozen Ih ounce 2 onions, turmeric salt. seed, 2 tablespoons [Mrs. Gardner. 18 large 4 trublespoons tomatoes, sugar, cinnamon, 2 teaspoons 1 onion, 2 teaspoons nut'meg, 3 red peppers ginger, 4 cups vinegar. chopped 2 teaspoons salt, spoons fine, 2 tablespoons tea- allspi~e, 2: Boil one hour. ,Mrs. Frank Eberhard. 1 gallon strained tomatoes, cayenne allspi~e, pep.per, Ilh pints vinegar. 1 taJblespoon doves, Boil down one-.half. 2 tablespoons Tomato Catsup. 6 tablespoons black ,pepper or one of cinnrumon, 2 tablespoons Mrs. l\Iaud Schell. 1 gallon tomatoes, 'blackpepper, 1 quart 1 teaspoon .cloves, 1 ,cup sugar. spoons 1 teaspoon Tomato Catsup. vinegar, 4 ,taJblespoons ------, cayenne Boil until pepper, thick. 4 'tablespoons Sadie Rumsey. 2 table- cinnamon, Cuctullber Relish. 4 Ibig onions, cucum'bers, -Dice 1 dozen large a rwhile then dradn. Add one tabiespooniful mustard 1 tablespoon until smooth, tumeric then put cucumbers, 1 taltlespoon powder, liquid: seed. For 1 pint vinegar, -onions, etc., celery ground mustard, sprin.kle with salt, seed, 1 teaspoonful 1 tablespoon 1 cup sugar. the in and cook 20 minutes. Stir let stand white flour, liquid ~M,ix together onion chopped lemon, lh teaspoon 12 apples fine, 1 pound ground peeled, rwisins, 1 pint vinegar, cored and lh teaspoon ginger, salt. ground, Apple Relish. Mrs. Foster. 2 green 1 cu.p sugar, peppers, 1 juice of 1 Cook two hours. Mrs. L. L. Beeman. StutTed TomatOCs. Select large mixture an onion ,finely -minced. of chopped firm tomatoes. out .cold ha>m, bread crumbs, Scoop a cavity in each. a t3Jblespoonful Fill with 'Of butter a and Bake 30 .minutes. Mrs. A. D. L. 12 ears green 14 spoonful cabbage as sugar, Chop with meat fine, add relish. corn, cayenne 1 head Corn Salad. cabbage, 1 onion, 3 tablespoons pepper, remaining 1 quart ingredients. v.inegar. Cook corn Cut 30 minutes. salt, 1 CUip from co'b. Serve Della Trattles. 18 ears '/.a. pound enough fine, Vinegar sweet corn, 1 head cabbage, ,brown sugar, light to cover. Cook 20 minutes and can. 3 green mangoes, 14 cup Iwhite mustard 4 onions ~hopped seed. %, cup salt, Mrs. Don E. Hurlbut. COt'll Salad. Dill Pi c1des. .pu t a layer four cover of cucumbers 4 pieces of 'horseradish mashed, of lh teacup Stir If this being sure the water 'up good and ,pour amount of grape inches leaves deep,4 rubout 3 Repeat in the bottom of small inches until onions, long, a handful lhteacup the crock, cucu'mbers of best cider vinegar, the pickles. Put a weight on, and cover are all 3 quarts then of mixed green a layer spi~es, of grapes in. Make a brine of boiling water. tightly. add, 'more and it o\'er of brine does not cover the pIckles, make ,with dill. of salt, 1 quart r~Irs. C. C. Foster. is hot .and cover tightly. Mixed Pickles. 1 quart cucumbers, 1 quart small onions, 1 quart green tomatoes, 1 cauli- Page Twenty-Eight flower. 'Put Dressing: lin ,brine over night. Scald in salt water until onions 6 trublespoons mustard, 1 -tablespoon turmeric, celery seed. 'l\Hx all dry, add 2 quarts sugar, 1 haul', 1 cup flour, stirring. This makes are clear. Ph cups Cook vinegar. Ida 'Rumsey 1 gallan. :Mixed Pickles. 5 pints cucum'bers, 3 pints small onions, 1 cauliflower, :~ green peppers, 3 quarts 5 tablespaons green tnmataes, mustard, celery, turmeric, bunch spaans vegetwbles and t'hen add vinegar, in brine 2 cups ,brown sugar, 3 quarts aver night, in the marruing vinegar, scald 1 teacup flaur. in swme brine, su,gar, mustard, etc., and cook 1 :hou'l'. 1 2 taJble- Put drain Mrs. Maud Schell. small -cucumbers, onions, sliced 2i quarts 2 quarts 2 quarts 2 quarts anians, tomataes, cayenne. 24 hours. pound mustard 4 pounds Add vegetables are 2 med-ium heads IVlake a brine Heat of enaugh just -flour with 'brown tender. sugar, )lixe<1 ]>kkles. sliced small 4 green cauliflower, salt and water, to scald, drain. enough cold vinegar vinegar. 4 quarts cucumlbers, 'tomatoes, 2 quarts 2 quarts pour peppers over chapped ,mixtures, il\lix 2 tablespoans ,to' make all Boil a smooth until Mrs. Carrie small sliced fine or use stand 1,4 paste. thi-ck and 'Miller. let flour, )Jixcd ]>icldes. 2 quarts 'chopped ca.bbagc, stand onions, cauliflower, let chopped head salt, cook 20 minutes then heaping seed. add 2 teacups twblespaans aver Add vegetables, 2 quarts cucumbers, 1 quart large ;bunch celery. drain and drain again. 1 small night, Heat and put chopped 1 quart Put all in enough 2 quarts sugar, f10Ul' mixed with a little 2 twblespoans mustard, green small tomatoes, .cucum'bers, in crock with to' vinegar of vinegar 1 small ,cover. to boiling 2 teaspaans turmeric, 1 quart 1 small cup Let point 2 celery cald vinegar, 1 teaspaan 1\lrs. Flara Simmans. bail and can. 9 cups af earn, 1 cup af sugar, 1 cu'p af water, % cup of salt. To Can Sweet Corn. Mrs. Jennie Bail 10 l\Iiller . minutes then can. TO' 14 cups af earn cut sugar, caver again the I have used this and 1 cup of water. and sct until until away third morning, recipe many times . To Can COI'n. fram co'h, add ttwo-thirdscup Put in a stew-kettle the next morning, then thln boil can and it has never and Pnmpldn. and let came boil again the same failed. of salt, 1 cup of then away fruit. to a 'bail and set any as IMrs. A. D. C. Cut pumpkin it, sprinkling and put kill! in cans. aver in enough Put in squares it a little of the water on co\'er for caoking. Put in water enough Let boil until tender it was coaked in which fill then to cover to' cook cans fruit the pump- and seal. Be sure the can is air tight. Canned as salt. 1\Irs. A. D. C. ~'o Can GI'CCIl Own. Cut each can. bailer, with on the Ibottam . height remave the new rubbers the corn fram the cob and pack in cans pladng tops on laasely, Using old rubbers of wood screw the in bottom to' keep the bailer with calc1 water .Fill the cans to' abaut strips af cans, and ,boll far 3 haul'S. Heat gaad rubbers remaving tightly. aId rubbers aver and, nat then, seal by breaking; taps and under, the a cob in center then cans place from setting 'twa-thirds in hat water, the 'taps, of in flrut the then slip the af Mrs. A. P. Beeman. To Can Stl'awhen'ics. l\Vash and put 1 quart when' canned. 1 large washing. raIl sugar Let heat: u,ntil teacup af in parcelain It will lined caaking take nearly nO' water and except they came to' a bail vessel 21 quarts Iwhat just af the enough the fresh fruit. retains fruit berries far Use from I usually fram rising to' the.n skim and can. tap. ,:\Irs. E. J. the 'Yhite, the can an the can to' keep the 'berries To ,6 quinces take 4 ,pounds wwter boil until 'boil until thick they make as jelly, of sugar, grate a syrup; 1 quart sugar the qUince and add to syrup; of water. Let and let l\Irs. Ruby Heb.ron . Quince lIone~', Page Twenty-Nine Twke large lers of granulated like jelly .. quinces, sugar peel and . Quince and grate; 1 tu.mbler lfolle~', then of water. Ol'allge :Mcats. add for every quince slowly Boil Mrs. S. F. Skinner. until 2 tumb- thick Take sugar. of thick enough for pan. 3 pounds of 'currants, Chop t,he fruit using 1 pound all of of the raisins, orange 2 oranges and 3 pounds until cook and iMrs. S. F. S.kinner, slowly Page Thirty "Sweets CANDIES. to the sweet."-Shakespeare. Lemon 'l'a.n'~'. 2 cups of white sugar, 1 cup of ,boiling water, of butter, lemon extract. 14 .cup of vinegar, % cup Mrs. Geo. Tolbert. 1 cup of sugar, stir while soda, then not of cool. 1 cup of molasses, a lump cooking. When ,it ,hardens beat Pour fa-amy. until of .butter stir in "vater on Jbuttered size of a walnut; in half a teaspoonful do plates IMrs. ",Y. H. Young. and pull when TatT~ .• li'udgc. 2 CUiPS of sugar, tlhen put 1 -cup of milk, in a lump 2 squares the of butter of chocolate. size of a small walnut. Cook this 1 cup of any kind of nut meats, stir them in and pour onto until Have bu'ttered it threads, ready ,brown XlIt l.'ndgc. sugar, % cup milk, light of vanilla, % cup of nut meats. after in cold water. dropping Pour 2 cups teaspoonful 'ball a soft when cold. l:\lrs. L. L. 'Beeman. butter the Boil until size of a walnut, you can roll 1 u,p in on a tin and Miss in squares cut Ida Norton. ;) cups of light Boil without stirring from fire and when whites sha,pe, in small of 2 eggs, then rough add ::: twblespoonsful cook up. 1 of butter; before taking "Sea Foam Cand~'." Ibrown sugar, % cup of water, 1 taiblespoonful until it it stops for,ms 'bubbling stirring constantly. a soft hall in. cold water. pour Beat slowly until .into the the mixture of vanilla and a cup of chopped 1 teaspoonful piles on buttered dish. of vinegar. Syrup beaten its Drop Remove stiffly will nuts. hold Mrs. Earl Rifenberg. of molasses, in pan until 1~311ttcr Scotch. 2 twblespoonsful it hardens on cooling; of sugar, add :: of water pinch of Agnes R. Kimery. and soda 2 cups boil until of sugar, it hardens, Buttcr 2 trublespoons !without stirring; Scotch. of water, butter pour on Ibuttered the size plates. of an egg; 'Cook 2 cups of white Cand~'. sugar, % cup of white corn syrup, little a of 1 egg Ibeaten dropped in cold water will stiff, 1 cup and form a soft ~Ja.ll; pour of chop-ped nuts; until white tins. Agnes R. Kimery. lh cup of water tlhe then add on buttered Mrs. D. Trattles. I~eannt Brittle. Shell stirring 1 quart of ,peanuts turn constantly, pan, and chop fine; melt in the nuts and pour 1 pint of sugar in a sauce- into a lbuttered plaJte. 3 cups until Cook taking after stiff then Nuts may of C sugar, it will from the Panoche. of crerum, piece 1% cups tried fire add % teaspoonful ball when form a soft of butter in cold water. of vanilla. in Ibuttered paru to cool. When -cool mark pour be added if desired. size of a walnut. 1m-mediately until quite in squares. Beat off Doris Arney. Leto Kimery. Page Thirty-One TIDS AXD THAT. Ice Cl'cam. Icc Cl'ca Ill. Shcrbet. 2 quaI1ts of milk, flour, of (previously Remo\'e 1 tablespoon and flour gradually. freeze. ;) eggs well beaten, ftayoring. 'blended). from fire, Bring milk Add a little milk and of cream, to the boiling to the flayoring 1 quart a.dd crea.:m, 4 cups of sugar, add su,gar point, in eggs and and .pour then cool :\Irs. Geo. Tol bert. ;) quarts walter, 4 cups of cream, of sugar, 1 tablespoonful ;) well beaten of gelatine eggs, vanilla dissol\'ed to taste. in a little hot Freeze. Minnie H. Moyer. 2 quarts of water, 4 cups of sugar, fruit. Take 1 Quart of the water juice of 2 lemons sugar, and the until su,gar melts juice add the stiffly J;eaten whites lemons, of then and remo\'e crushed frem fire and add the in freezer of 4 eggs and freeze. fruit, put crushed heat water, frozen and 1 quart put in a. remainder and when of any .pan and of the partly Juice fruit press, ;) oranges, of ;) cups of sugar, juice J.'i\'c Thrcc Ice. of :; lemons, :J pints of water, three ,:\lrs. C. C. Foster, bananas through as you would ice cream. squeezed Freeze 1\lrs. H. A. Kimery. Strawbcl'l')' Sll(wt Cakc. 1 tablespoon butter, 1 egg, 2 ta'blespoons melted ing powder in 2 layers the berries and 1 pint of flour, milk or water and on the top. fill with crushed and sugar, 21 teaspoons to mal{e a soft dough, with strawberries, ba.k- Bake lots of :VII'S. Cora Hafelt. sweete,ned ea 1i:C. ShOl,t 2 tablespoons of sugar, 2 ta.hles-poons of butter, ] egg, 2 teaspoons ing powder, 1 pint of flour, with sweet milk or water to make ,oak- a stiff hatter. teaspoons Sift 4 leyel 1h cup of milk, cup of 'butter with a rounding then fill with well sweetened of baking ,powder with 2 cups of ta,blespoonful of sugar, then the flour and Ibaking powder, peu,ches. Any other fruit may be substituted. Ellen Clary, Vandalia, l\Iich. Cream 1h add 1 egg well beaten, a.nd in layers flour. Bake Peach Shol'teake. For cuts, bruises, etc., 1 ounce of beeswa..x, 1 ounce of camphor gum, 1 OUnce of mutton tallow; dissolye, but do not boil. iMrs. '\T. H. Bradshaw. A Gool Salve. (Mrs. '\Tm. Stannard. Page Thirty-Two IMPORTANT To obtain satisfactory results only the best ma- should be used in the composition of the terials recipes contained in this book. The Best can Always be found at THE FARMERS' STORE JONES, MICHIGAN We Solicit Your Patronage CLARENCE J. TIMM FLOYD ~. TIMM Page Thirty-Three Think of Us When in need of General Merchandise Our stock is always fresh and pure. Our prices are as low as first class goods can be sold for. appreciated. Your patronage G. w. RUMSEY Jones, Michigan Page Thirty-Four Three Reasons Why You Should Give Us Your Business 1st-It is our aim to make your dollars have more cents. 2d-We give you the lowest price consistent with quality. 3d-Our guarantee of satisfaction goes with every article from our store. The Farmers! Store Jones, Michigan Page Thirty-Five ============= The =====-==-==-==--=== Farmers' and Merchants' Bank of jones, Michigan Respectfully Solicits a Share of Your Business 3 Per Cent. Interest Paid on Time and Savings Deposits This Bank has Money to Loan to Responsible People SAMUEL N. LOWRY, WALTER C. JONES Mana~ers ERNEST STANARD, Cashier Page Thirty-Six Good. Service 'Phone No. 18.2r Hotel Clendenin Jones, Michigan Good Livery in Connection Numerous Lakes with good Fishing near by M. E. CHURCH Preaching Services Every Sunday at school at Sunday Epworth League at REV. GORDON, Pastor 10:00a. m 11:00a. m 7:00 p. m. BAPTIST C"URC" Rev. Palmer Hartsough, Pastor Sunday School at 2:00p. m. Sermon at 3:00 p. m Prayer Meeting Thursday Evening at 7:00 p. m. Yours for Business Frank Eberhard Page Thirty-Seven ",,,,,,, m ,,, ", ",",", ", ", ", ", ", ", m '" ", n, n, n, m ,,, ", ", ", ", n, m ", ", ", ", ", m n, m n, nr n, ", ", ", ,,, ", ", ", ", ,,, ", ,,, ", ", ", m ", m ", ", ,,, ", ", ", We are not the undertakers but the Undersellers of General Merchandise Twenty-eight years in Jones. mmmmmmmmmmmmmmmmm mmmmmmmmmmmmmmmmm """", ", ", ", m ", n, """ ", .", n, n, ,,, ", ,,,,,, ",,,,,,,,,, Dr. H. A. KIMERY Physician and Surgeon JONES. MICH. Residence phone 20-2 Office phone 20-1 .- i: ',-' Page .rhirty-Eight RECEIVER AND SHIPPER -- Dealer in -- WOOL, HIDES. PELTS. TALLOW, .FUR, HAY, GRAIN. BEANS, POULTRY, APPLES, LIVE STOCK . POTATOES, Bell Phone 21 L. LURIE JONES, MICH. A GOOD RECIPE ____ Go to Dunn's fOI- Y OUI- Dry Goods, Shoes, Furnishing Goods, Hats, Coffee, Tea, or anything in the General Merchandise line -:- -:- -:- M[ATS fresh and Salted Meats of All Kinds Give us a trial. GORTON, The Meat Man Vandalia and Jones, Michigan I Page Thirty-NineI c. H. BLACK Blacksmithing, Horseshoeing and General Repairing Promptly Done. Sickle All Kinds of Binder and Mower Sections Constantly on Hand. Heads and Pitman Straps and Complete Sickle Bars for all Machines. I POIJLTRY I am in the poul try business and want Turkeys, Geese, Ducks, Chickens for which I will pay the highest market price. ]:Jhone 29, Jones Page Forty MAPLE HOTEL Rates $1.50per day $5.00by the week LIVERY Will make drives any time. Wm. STANARD, Phone 37 Proprietor JONES, MICHIGAN Groceries ......- _ OF ALL KINDS. The place where you get 16 oz. to the pound. Try our Red Seal Flour You will want no other. GIVE US A TRIAL. HARTMAN, TIlE GROCER Jones, Mich. Cement Blocks and Brick Foundation Work and Stock Tanks C.F.TRATTLES Page Forty One Cement Work of all Kinds JONES. MICHIGAN Phone No. '25 MRS. BERTHA TOWER M illinerx Over the Bank JONES, MICH . .BARBER YOU'RE NEXT COME IN C. W. SMITH JONES,MICH.- - GRAIN WANTED WHEAT RYE I am in the Market for OATS CORN ALBERT A. RUMSEY 'Phone 17 JONES. MICH. Page Forty-Two When in Need uf HARDWARE FRED HAFELT Come to Jones and call on us. Jones, Mich. '(She JONES CREAMERY --------For a-------- Square Deal Honest Weight Honest Test. GEO. FRANKS, Pres. CHAS. BLACK, Mltr. C. C. FOSTER. Butter Maker Page Forty-Three WeSve Got the Goods We couldn't keep a secret we tried. if Hardware that is emphatic in its purpose of giving entire satisfaction. A fine quality fact froDl A Fine Quality Store Comein.today and inspect our stock. Be a booster-a knocker never thrives. R. L. SCHELL Page Forty-Four Implement Store £verything You Want for the Farm A specialty of Cutters, Sleigbs, Bug- gies, Robes and Blankets. We handle Adrian Wire Fence, Perkins Windmills and Engines, Devoes Ready Mixed Paint, Kalamazoo Silos, "orner Furnaces We buy Corn, Hay, Potatoes and Apples. Give us a trial. We treat you right. Yours for business, EBY & TOLBERT