• • I ~++++++++++++++++++++++++++++~++++++++++++++++++++++~ ; ~ + + + + + + ;---------------------------r ================== I BEST BY TEST I + + t + t + i i i i + + i i + + A Selection of Recipes -------------~-- Prepared by the B.Y. P. U., of the First Baptist ---------------==---- Church, Alpena, Mich. --.=-------='--------- + + + + + + First Edition, March, 19 I0 Second Edition, November, 1912 + + + + + + + + + + + + + + + + :I: :I: + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + :I: :I: + + :I: :I: + + + + :I: :I: :I: :I: + + + + .~++++++++++++++++++++++++++++++++++++++++++++++++++++ + + "We may live without 'Ve may live without friends, we may live without and art; live without "\-Vemay live without cooks," -Meredith. poetry and' music live without But civilized man cannot conscience and heart,' books; , * --J * CEMENT CITY COOK BOOK ~ as X X Xi BY USING ~xxxxxxxxxxxxxxxxxxxxxxx i THOROUGHLY RELIABLE i i THf BfST RfSULTS ARf OBTAINfD X i ~ Baker's i I Chocolate .1 I I i is X Walter Baker & Co. ltd. DORCHESTER. MASS. R XXXXXXXXXXXXXXXXXXXXXXXX fudges, Hot and Cold Drinks For more than 132 years this chocolate has been the standard for purity, flavor delicacy and uniform quality. 53 Highest Awords in Europe and America The trade-mark, "La Belle Chocolatiere," on every genuine package. A beautifully illustrated booklet of new recipes for Home l\fade Candies and Dainty Dishes ~nt (Blue W rapp~r. Vellow Label) In making Cakes, Pies. Puddings, X ii frosting, Ice Cream, Sauces, R free. Drop a Postal to ~ Established 1780 Registered U.S.l' •• om.. of ~ CEMENT CITY COOK BOOK 5 INDEX ;~f;a~1~s::;L:~~ ~~f:~~u:ts:::~~ Salad and Salad Dressing .--.--..----..---- t ~,,~~:~~~~~~~~:.;:~::.:::.: .~~~.~~:.:~~••:~~••~~.~~~~::~::~~:~~~.~~~~~:~;.;.~~_~_:: ~~~::~~::~~~~:~~~~~: ::~~~:~~:~:-~ ~~~:~::~~~~~: -:~~~_~~:~-~~~:~::~~~~:::::~~~~~~: __ m 1:~;~:~ _~~~~~-: ::::~~~~~. 15-17 m for Cake ..__..__.. u u •• u', __ . ..__ Icings P uddings __ . Pies Frozen Desserts Fru it.s and Jell ies Pickles Sand:wic hes Drin ks Ca n d y _u u u. __ •••• __ •••• and Relishes •••• , __ ..__..__. u •• .. __ • __ __ •• •••• u.u ••• __ ••• __ ... __ ... u __ u. uu .. _ •• __ •• __ • __ .__ __ .. . _.m •••• __ ••• __ __..__ _.__ __ •• __ • __ ••• •• __ • __ __ __ ' '. __ __ _ •• __ __ u u ••••••••• __ ••• __ ••••• __ •••• , • •• m ••• m __ .. __ • __ ••• __ "",,,,,'m •• ' __ ' __ •• .u_ __..__ __ __ u ••• __ __ •••• __..__ m_.m __ ~ ••• __ __ m __ ..... ""'''''' • __ •• • __ __.__ u. __ .. ••• __ •• __ .u __ • __ _. u u. __ • .. _. __ .. __ u .... ' •••• u • __ •• __ .u ••• u _ u •••• __ • __ •• __ • '" _. 45 45-50 50-5:3 l) 3 54-5 fi 56-60 61 62-63 6 ;) SUPPLEUENT. u u u .. .. .. .. '., •• • • • __ __ __ __ --. __ ,. u ., •• u u.' _. __ __ •• __ __ , __ , __ __ __ __ __ ••• •••• ••••• • __ • __ _ ..... . ._ __ __ __ __ .__ __ . _.__ Stuff __ __..__ __ ..__.. -- __.__ __ , __ __ .. __ __'__.__.. 65 --. 65- 66 66- 69 69-70 70-71 @oo~ %oo~" Bread Cake Dessert Dainties Miscellan eou s .__.__.. ++++++++++++++++++++++++++++++++++++++++++++++++++++4' t + + :I: MRS. RORER'S-New. i :t ~ i + + I * CHASE'S RECIPE BOOK I @tela",' 8 %oo~ ~tore + + + + + + + + + * + i :I: + + :I: + + + + .++++++++++++++++~+++++++++++++++++++++++++++++++++++f\ + + ; ~ t And Many Others t + t + + Have you seen the card index cooking Recipe Outfit? WHITE HOUSE COOK BOOK. Always Something New. MISS PARLOA'S. MRS. OWEN'S. ON SALE AT Also . ¥ I I 6 CEMENT CITY COOK BOOK SOUPS CORN BISQUE Drain !iquor from a can of corn. containing saucepan Then rub through spoon sugar, 2 tablespoons until Season to taBte with salt eggs and serve at once. it becomes smooth 1 quart a colander. of salted water again Place Chop corn very fine, gently and simmer over the butter, and then and pepper rubbed pour into 2 tablespoons slowly and then up'on a pint pour Mrs. C. S. Goddard, upon turn into a f.or 1 hour. fire and add. 1 tea- of flour. Stir of hot milk. 2 well beaten Ill. POTATO SOUP. Take a very small potato in a dish with small Put In a double hoiler pu t 2 large 1 level and parsley. water. tablespoon Season with salt Cook 20 minutes flour amount of water and a small onion andl slice in small pieces. very tender. add a little and and when melted paprika tablespoons 1 pint milk, of butter a little add the potato, and ,boil until onion, and and pepper. or until well Then flavored. Do not strain. Heat 3 pints 1 onion and a sprig of parsley add * teaspoon soda, add the milk to which melted serve and rubbed immediately ,of milk to the boiling TOMATO BISQUE point. until the onion is thoroughly Cook 1 quart stir well and boil, press flour have been added, 1 tablespoon of together a colander. through and: 1 tablespoon let boil a few minutes E. Buelow. of cooked, tomatoes, then Then of butter and F. B. P. CELERY SOUP boiling water, celery, 2 stalks Cut celery 1 quart flour. one tablespoon 1 cup rich milk, 1 tablespoon * butter, and boil until I~++++++++++++++++++++++++++++++++~+++++++++++++++++~ I C" lltdutt the ljigh C"st ", I i I Civing, Crade al Our St"re i into small pieces -----_IDiIi . ~. + + + + + + :I: .z. + :I: + -t. -1- -1- + + + + + -1- + + + -1- + :i: :i: oio + -I. :t ...... :I: oio • .~ ~ -1- :i: + as of one that never can be sol'd" find real bargains We want you to know this store Simply charges more than the lowest prices at which It is here good goods that you will and them. We aim to protect plenty low grades our you can and high prices. trade confidence. -------- ------------- here with absolute Remember customers against i 1. C"hen Department St"re I + + t + - ~+++++++++++++++++++++++++++++++++++++++++++++++++++4! ~ CEMENT CITY COOK BOOK 7 ,Mix flour to the soup anci. then add Ibutter in a little milk and add gradually Add and season to taste with Ealt, pepper to the milk. tender. this and a little sugar. ~Irs. C. Buelow. Cook 1 quart of tomatoes tomato. Season with salt, pepper 1 quart milk and add to mixture. for if declired. thickening and and celery salt and some butter. to Scald A few rot:eci crackers may be added teasp'oon Add' soda 14 :\1rs. A. D. Brown, Tower. TOMATO SOUP strain. CRIDAM OF CELlDRY SOUP. celery, 1 quart mi:k, 3 tablespoons 1 pint water, 4 small heads salt 1 small onion, Cut up celery and cook in water until p.oint. Heat milk with bay leaf. butter, carefu:ly. and salt stir until well blended. Rub celery through 1 tablespoon flour, l,eeping flour Add the onion sliced. sieve and; serve into this at once. tender, Brown the butter, 1 teaspoon 1 bay leaf, pepper. it below the boiling in add Now mix with milk Add pePI:er frying pan, cream sauce. Mrs. M. Reading, Detroit. F ISH Fish to scale readily should be dipped in boiling water for a second only. salt Heat Allow 10 minutes for pound,. additional fin you can tell when fish is done. white, the fish is done. for 5 pounds Thus that you rub on fis.h and it will penetrate to the bone. the first p-ound of fish, and 5 minutes for each out a allow 30 minutes. If it comes ou t easily and is opaque By pulling Do not leave fried fish in the spider in which it has been oooked" as it will destroy Salt mackerel the flavor and absorb should be soaked before USing. from the bottom of the vessel, so that flesh side of Put the the fat. in plenty of water and, fish down, the water can circulate for 10 to 12 hours if possib:e, raised' freely. Freshen the fish. Drain and wipe d,ry, being carefu I not BROILEn MACKER'EL the bars of a double a light Lay it between Broil over a clear over Tartare sauce. Sauce.-1 salt, sauce 1 tablespoon Worcestershire order given, place in a dish in hot water tablespoon fire until vinegar, it. broiler, well greased with salt porlL and pour brown. Place on a platter to break 1 teaspoon lemon juice, and 1-3 cup butter. and stir until well blended. 1 salt spoon :\>lix in the C. E. Spens. FISH HASH Use 1 cup of picked codfish to 2 cups of potatoes. fish and potatoes then slowly boil and mash. or more of hot milk. Mold neaey on platter, malie and fill with hot cream sauce sprinkled with parsley. ed in spid,er with a little Add 1 tablespoon or baked together butter, 1 salt butter spoon in the oyeu. until potatoes pepper, Freshen are soft. and fish and Drain lh cup in center They may be ,brown- C. 3. Goddard, a depression Ill. S'ALMON LOAF 1 can salmon. liquor. the cup bread or cracker in a buttered mold. Dressing.-l Pick out bones and break up quite Add 3 eggs beaten light, 4 tablespoons crumbs. Serve hot with dressing. A little red pepper cup milk (large cup), y-olk of 1 egg, cornstarch, 1 tablespoon little salt. fine. melted Leave butter, on %. Steam 1 hour and salt. butter, Cook like 1 tablespoon any cream R. Hilliard. Kingsford's .sauce. 8 CEMENT CITY COOK BOOK TO PUANK A FISH Put flesh. \Vhen fish has been thoroughly the a few cracker into the fish, skin side down. 'pork. crac!{er crumhB and ,bake. Garnish plank with parsley with mashed ham in place of salt pork. rub heated salt out Have ready some small pieces of bacon and, salt Sprinkle with and sliced lemon or Some prefer Lay these upon the fish, also small pieces of butter. cleaned, wipe dry and' crumbs fashi,oned with a forcing-bag on the p~ank and spread and tube. potatoes SALMON CROQUETTES AND SAUCE 2 cans salmon, lh pint milk, 1 pint Let cream and milk come salmon. with 5 Or 6 tablespoons Then mix with salmon and cracker Mold and dip in egg and then in cracker flour. Ad,d this Sauce.-Without in cream of flour enough 10 thicken. flour. water boil some tomatoes flour, pepper, to a boil. iltir cream, cracker flour. Cream % pound l\lince butter to cream and milk and let cool. to taste. salt and cayenne Fry in butter. steadily for 2 hours. Mrs. J. K. Cohen. Then Mince fine lib, spoon .melted butter, crumbs lemon juice, a little salt eggs, 1hen in cracker pepper, SALMON CROQUETTES yolks of 2 hard boi!ed' eggs, cold boiled or canned powdered of half and crumbs, and fry in hot a slice of bread, nutmeg. salmon. W,ork into it 1 table- 1 tablespoon sauce, r-olls, dip in beaten Mrs. C. H. McKim. lh little into lard. teaspoon anchovy Make FISH TURBOT fish. Boil in salt water out all -bones and skin. 'let + + Grate butter. a little nutmeg and salt. and onion, Pour milk 3 pounds white leaving a dressing flour, 3 tablespoons ro bo!Ung pojn~, 3 tablespoons over this and in a little for 15 minuteil. When cold pick up fine, of 3 Then make pints milk, heated but- ter; cream flour thicken. A little more flour may .be necessary. red pepper, Mrs. D. Lincoln. ~++++++++++++++++++++++++++++++~++++++++++++++++++++tl ; + IE E E Ei Iand Comfort I * * + + ~ ~ + ~ :I: IU\1acAlpine's Bootery i + + + i i t I ~++++++++++++++++++++++++++++++++++++++++++++++++++"I 102 NORTH SECOND AVENUE + :I: :I: obtainable, + + + "YE OLO THYME" Comfort in all colors and sizes. of Felt Shoes and Slippers the money. on wearing assortment We carry the best and get largest Insist Shoe + + + + the for THE CEMENT mTY COOK BOOK 9 BAKED TROUT fish, wipe out cleaning .of :aw potatoea, After a ?res~ing ()luon and pou.try and qredge with flour. or butter nish the whole with chip potatoes savory. Pepper the top, and 1 cup of water. or lemon. chopped the Stuff anli salt inside over and rub in a little salt. fine, and season with' salt, fish with this ~lake pepper, sew it up the whole and put pieces of porli Gar- Bake slowly 1 % hours. dressing, Mrs. D. Lincoln. SALMON LOAF 4 eggs beaten light, 2-3 cup bread crumbs, 4 tablespoons melted butter, 1 hour. Serve with tomato season well with pepper dressing. DRESSING.-Take tomatoes, cook and put cup milk. sO ained tomato. :Arid 2 teaspoons flour and, some butter, Pour over iSteamed loaf before serving. through pepper 1 can caIman piclied fine, and salt, and steam sieve. and salt. Heat 1 Add J. 1~1. S. Cut up fish in small pieces. Roll grease. down. Salt and pepper. Fry 25 minutes. PLAIN FRIED FISH in flour. W nen putting ,put in pieces in a pan of good hot always lay skin side Mrs. D. Lincoln. FISH BAKED IN MILK Take a medium sized white trout. in a d.ripping pan which has enough fish or ~I~reaci:.out cover Pour 2 cups of milk over the fi,:jhand let the bottom. and salt Pepper and lay pieces of butter it cook one hour. Cut through lard and bu tter it center. to in it on the top. }iI's. D. Lincoln. Cut up white BAKED FISH WITHOUT DRESSING fish or in pieces and lay in a deep dish. trout it and then sprinkle and salt the top of. this and 6 bay leaves. of the fish. Bake 1 ~ hours. flour on top. Then pour Pepper Lay pieces .of salt pork o\'er in water ,to come to the top Mrs. D. Lincoln. FRESH BOILED FISH fish in pieces as you would serve. Have Cut of boiling water with 2 heaping fish. serve with melted Let boil 20 minutes. butter or milk gravy. ta'blecpoons of salt Lift out with a skimmer. read.y a kett:e in it. half Then put full in Take off skin ana Mrs. D. Lincoln. COD FISH BALLS 1 cup cold cooked codfish, 1 cup mashed potatoes, together lightly, shape in bread Let stand % hour or roll crumbs, longer 1 egg well beaten. in Ibeaten egg, and then fry br,own if I then Beat and then in crumbs. \'ery hot fat. .' Mince 1 can salmon very fine. add a ~ittle butter Fry as doughnuts; and a well beaten serve very hot. Take equal portion mashed. potatoes, into balls. egg. ,showers. Mrs. L. Season highly, roll SALMON BALLS MEATS CROQUETTES. of butter Take a large tablespoon Add milk and gravy from meat, through and a little onion. crumbs. if any, and mix with sauce. and set away to cool grinder Shape Pour into dish to cool. and 1 of fl.ourand mix 'thoroughly. Put meat to make a thick sauce. Add 1 raw egg, a little parsley in egg and bread in before Then roll for 2 or 3 hours frying to CEMENT CITY COOK BOOK deep fat. Any kind of meat may be used, but beef or veal are preferable. Cold boiled, eggs may be added or a little Bread crumbs in the o\'en until are prefer3Jble R. D. H. very dry, and then put cold boiled rice. the bread through meat grinder. to crackers. To prepare put CREAMED CHICKEN. Take Cook about 4 % pounds up in small pieces. and mix well over smooth and creamy. Season well with pepper 1 can of muslhr>ooms. crumbs Put and pieces of butter. 4 tablespoons chicken. When very tender let cool and cut flour, Then add 1 qt. cream and stir well until nutmeg. also fine bread Mrs. D. Lincoln. Flavor with a very little Put dish and cover with red). in a baking Bake 20 minutes. onion and a little chicken and 5 tablespoons in this gravy; the fire. (black butter or PRESSED VEAL. A knuckle not too fine. but Season with salt,pepper let cool before slicing. Pour of veal, 1 pound beef. Cook until tender and, 'back into and a dash of nutmeg. liquid and cook about Pour into mould then chop 10 minutes. and F. Cook. )trs. BONE'LIDS.3 BIRDS. pour are flour Thicken to nearly steak in about and pound have simmer 2-inch squares onion chopped Dust with salt Cut veal flat. on enouglh water gravy with a little and pepper fine. become brown gently for half an hour. p each and lay on each piece Roll of butter piece unti~ a strip O' it up and fasten with tootb Fry. When and drippings. them. cover if 'Mrs. C. S. Goddard. URE Spices sary to get and baking. against quite bacon and a little picks. Dip each piece in a mixture birds Let desired. '''++++++++++++++++++++++++++++++++++++++++++++++++++4 i + + + + + + + + + + :I: :I: + :i: :I: :t i + I + + * + + + + t F++++++++++++++++++++++++++++++++++++++++++++++++++~ and kind. We sen it at 10c an Try Our Spices. a and Flavoring the best Using due Our Extract equals ounce; complete 9""ra"is ~ + ~ + + ~ + + + + + :i: ~ + :I: :I: ~ :I: + + J + ; + + + + t Se~uff the 15e an ounce 3 ounces for 25c. Extracts from your neces- cooking you spices impure is full failures of Vanilla results our to condiments. and Tonka assortment. \Ve stock Phone 498. delivery. ~ insures strength Prompt 11 CEMENT CITY COOK BOOK : ~ Quality Store Reynolds Dry Goods Co. .~+~+++++++++++++++++++++++++++++++++++++++++++++++++ + + + + + + i + + + t ~ + ~. l' + ~ + + ~ + + + :I: + + + + ~ ~ ++++++++++++++*+++++++++++++++++.] I .I' %0,1-++++++++++++++11 ! - + + + + i + + + i + + + + :t + + + + : + + + :I: + + + + + + WE are building on Good Merchandise. WE always tell the truth in our ads. WE give you satisfactory service. ~ * VEAL PATTIES. Take a leg of veal and boil until very tender. and salt. Then pour liqnor over then a slice of hard boiled egg, and place in gem tins. ,Pick from bones, and Take a sprig of Then fill Mrs. A. D. Brown, Towel'. it. season with pepper parsley, with meat. Serve on a lettuce leaf. PRESSED CHICKEN OR VEAL. and add 1 teaspoon tender Cool{ the meat until celery seed. tine and a little and remove the fat 1h hour or longer juice of 1 lemon, place slices of cold boiled egg, pour until ly. Add 2 tab~espoons NUT AND CELERY SALAD. Celery and ~ as many nuts cut DRESSING-Take ~ tablesp,oons 14 teaspoon pepper. At fine and served with French oil and stir through the last add 1 t3Jblespoon vinegar, dressing. it ~ teaspoon and beat Potter, New York, saH, until well blended. Mrs. Arthur SA:LMON SALAD. 5 good l:'ized pickles 1 ran salmon cut fine, as much celery diced as you have salmon. steak. ;) hard bored fine, eggs lVlix with 1h of follow- after DRES3ING-2 1 teaspoon 112 cup w'hip.~ed cream has been added: tablespoons sugar, salt, 1 cup boiling water, 2 tablespoons ~ cup vinegar. flour, add 4 eggs, after beating well. 1 tablespoon Cook and Mrs. F. aIds. cut ing dressing, mustard, then APPLE SALAD. Cut 8 nice tart. apples in cubes. Take 1 cup w.hipped cream, with pinch of salt, a'T~p'es and cherries .. a tablespoon cream together. sugar, Serve vanilla on lettuce to suit leaf seasoned the taste. Mix the and with :Mrs. D. Lincoln. garnish Lay a medium -sized banana or any other kind of nuts of cream and salad BANANA SALAD. on a lettuce over dressing. the 'banana. leaf. Put marasc'hino nuts mixture top. salted Sprinkle pea- it with a Then cover cherries over the Mrs. D. Lincoln. CHICKEN SAUAD. tender. until very Boil young chicken 'and chop fine. Add 1 cup finely chopped cabbage, bones and 4 hard boiled eggs. vinegar, and when cold thin with cream and pour over salad. DRESSING-l 1 tablespoon 3 teasp,oons 1 teaspoon tablespoon sugar, flour, salt, butter, 2 ,teaBpoons mustard. 1 egg, ~ cup Cook Grace Chapelle. 'When co~d tal,e 2 bunches from the celery 16 THE CEMENT CITY COOK BOOK Cut put upon green crisp onions, lettuce celery, leaves. radishes, Cover with salad cucu,mbers, dressing. in small pieces poddal ane: d. ~lrs. VEGEATBLE SALAI;. 1 pound cheese sweet . dozen add salad 'small dressing picliles (chopped), thinned wLth whipped CHEESE grated, 1h dozen ,sALAD, hard boiled 3 pimentoes. cream. eggs :\lix (choppe::), all 1 together. W. L. C, soak a pound and Wash tender, and 1h pound the stuffed 8 people. until Shred 4 of serve after !ettuce. prunes. then 3 hours, cook stuff with walnuts. this put This will :\lills. :\lrs. R. ane: on SALAD. PRUNE of are Make large cool a nest they pit prunes for them and of 1Jhe lettuce Cover with salad drec3sing and sen'e. Cook thoroughly and serve ,on leHuce red and lddney add Berm uda onion leaf with mayonaise. beans BEAN SALAD. until tender in slightly flne, Cihopped salt water. :\lix these Drain together J. :\1. S. 3 oranges, dozen Stir up in salad dates, 4 dozen dish. 3 bananas, raisins, FRUIT 1 pint 1h pound SALAD can pineapple nut meats, (juice 1 small drained bot tie off) " 1 cherries. CREAM DRESSING. vinegar, 2 tablespoons 1h teaspoon 1 cup cream, 2 teaspoons 1 tablespoon sugar, flour, 1 teaspoon 3 tablespoons salt, Y.t pepper, teaspoon butter, ++++++++++++++++++++++++++++++++++++++++++++++++++~~+, ~ + + ~ + + + + + + + + + + + + + + + + + + + + Call on I Wdll~ & Son + i + I * ~ + + + + + + + + + bf J I Jill1+++++++++++++++++++++++++++++++++++++++++++++++ 'tbe popular t'first Street meat Dealers 715 t'J'irstStreet Phone 311::21' J i I * * + + + + + + + + + + + + + THE CE}lENT CITY COOK BOOE Cry mUi5tard, yolks 2 eggs. :ac.e beaten whites .a Iittle cream. Cook in double boiler stirring of eggs just before taking from fire. 17 1f and constantly, too thid, add ~1rs. R. l\lills. TOMNfO JELLY. 1Iz 1 stalk .1emol1 juice, .onnaise jtLice, Tarragon .to harden. dressing. DRESSING-J this come fruiL Let .pour over box granulated celery, 2 bay leaves, gelatine, % cup cold water, 1 teasr;oon 1 slice onion, 1 tablespoon Ada gelatine vinegar and Tarragon vinegar, to tomatoe.s, Turn paprika. 1Iz teaspoon etc., and strain. int.o mold and 2erve on lettuce lea yes with mayonnaise. uice of 1 lemon, to a boil, then Use whitegrapes 1 cup sugar, a:l add one well beaten .Mrs. on top . can \ ~ salt, tomatoes. tablespoon paprika, ma)- ACd lemon stand aside }lrs. Reading, Detroit. juic.e from pineapple. and ? Let cool R-obarge. egg. :\liddie FRUIT 8AUAD DRESSING. 1 cup yinegar lump of butter 3 eggs, spoons Kingsford's a lid egg. constanCy stir and water mixed, 1 cup granulated and a little saH, % teaspoon mustard Com Starch wet with a little water. until thick. When cold add beaten white sugar, )'ollis of and 2 tea- Place 011 t3to'-e of one 1\lrs. C. Buelow. SALAD DRESSING TO SERVE 24 PEOPLE. 2 cups vinegar, 6 eggs, 3 teaspoons mustard, tuutter, ()f leaS\,Oons flour, 8 taulest-oons sugar (if for fruit salad I tablespoon salt, 1 pint whippeci cream. 6 tablespoons u.se more or more 5 sugar), :'.Irs L. D. LeavitL SALAD DRES3ING. cup garnulated 1Iz % cup .teasI:oon salt, together, oete. Lastl)', beaten. whites of eggs. Add cream when you wish to u,se. size of an egg, 4 eggs. and mix the beaten Cook in couble boiler until vinegar, butter .add butter ,'inegar. yolks of eggs, sugar, thick. teaspoon mustard, 1 and salt add sugar, 'Vhen cool add t!he then :\fix sugar, mustard :\1rs. Downing. CREAM SALAD DRESSING. ~~ • th olel:;I.:oon salt, ~2 of tab1esJ;:00ns melted sugar, 1Iz butter, l\lix the ingredients boiling water, in order given, constantly, stirring adding until mixture 'of dry mustard, 3-4 cup sweet 1 egg slightly cream, Cllp vinegar Yery slow1.y. 14 thickens. ~Irs. L. Card)'. 21h 'beaten, Yinegar. Coo]\: o\'er CREAtM SALAD DRESSING. Coleman',s 1 tablespoon :sugar, 2 eggs, 5 tablespoons meltedbutter, lf2 cup vnegar . al: .5trainer. Will 1ieep in a cool place for a month. named, Cook in double boiler; .Mix in order the time. 1 tablespoon 1 tablespoon Ilf2 cups cream (sweet or sour), beating in a wire Mary G. Churchill. adding stir while cooldng. very slowly, vinegar Strain dry mustard, salt, BREAD ••The very staff of life. The the The prid-e of the wife:' comfort of !husband Boil Ih cup sweet milk and scald 1 tablespoon to baking the day -previous milk. uigM. is cone This It will be light in the m1:>rning. Mix this with of ~orn meal with this and 1S kept warm over of hot 1 quart SALT RISING BREAD. 18 water, then in 2 quarts after adding CE~IENT CITY COOK BOOK thicken with flour. of water, about 1 thicken with flour ablespoon salt. Let this get :ight for and when light mal,e the yeast. this into loaves, :\IIrs. W. C. Reynolds. Put GRAHAM BREAD. 1 quart graham flour, ? quarts wbite flour, salt. ., C~king spoons in 1h dissolved stitt rise over- night. But not as mudh as white a .dough Turn Stir well. cup warm water. as .you can stir with into well greased Bake. bread. Then add Add a spoon-do 5 cooking 1 cake spoons coml1reBsed enough warm water to make bread not use pans the hands. rise ,and let ~lrs. F. A. Goddard, sugar, yeast as Let again. Illinois. 21h cups graham flour, BOSTON BROWN BREAD. 1h 1 cup corn meal, cup wheat a:l !together ~weet milk 1 tablespoon and add 2 cups New Orleans and 1 cup sour milk, melted Steam 2 hours lard. 1 dessert or P.orto Rico molasses, spoon Boda, 1 teaspoon J;owder baking in 1 pound flour. Sift 2 cups salt, cans. Mrs. F .. LCole. EGG BREA(D OR CORN PONE. 1h cup corn meal, 1 tables[.oon butter, 1 cup flour, 1 teaspoon ~llx flour, and milk. butter, sugar The white milk, wished. meal, EmIt 1 egg, 1 teaspoon salt, 1h cup sugar may be added soda, 1 cup sour if together. corn :\Irs. F. H. Whitten. Add of egg and yolk of egg last. OA1\\IEAL BREAD. 2 cups salt, dissoh"ed oats with 1 teaspoon Yeast Let about stand 1 1IJ. water boiling water. 1-3 cup molasses, in about l1h Scald cups luke warm and ro~led add Fleishmann's inches 2 tablespoons baking ; + ; ~ + + + + + + + anb cook~ ing rig bt b\? gttti ng \?OU r until square i J J.+ .....!.++++++++++++++++++++-:.+++++-z.++++++++++o!.++++++++t ~ <5roceriea at ======================= * :I: ~tat~t ~our :I: t + + + + * ~ + ! Julius $3C3Ukowski i + + i i + ~ + + + + + -t. + + + + + i + + t + lDeli\1et~ i :I: 244 + ~ + + JI•• ll.+~++++++++++++++++++++++++++++++++++++++++++++ ==================== 800 $. $econ~ Bve. ~rOtnpt ttelepbone CEMENT CITY COOK BOOK ~~+++++++++++++++++++++++++++++++++++++++++++++++++++ + t + i ~lpena c./\1eat CO. ~ Dealers in Fresh and Salt Meats and Poul- try. Prompt Delivery Assured. + + + + t -i' + :r * .. + i + ~ + + + : .~ + ~ + +++++++-i-++.:'+++.z.++++++++++++++++++ or a little more, the morning baking. hneaded, loa\'es. 105 Water Street It can ,be ,handled one and 1 quart white it Gown alid put This makes Let stand in tins Simp:y flour. and stir let it entirely with a spoon and does not want loaf. double Or treble of Yeast will malte Clara Benjamin, One recipe, cake 19 ! - i + + + + + + + i t + + ~ t + t + + + i + + ~ + Phone 117 1 1 I. 1 .1.... +++++++++++++11 over night to rise. rise again In before to be 2 or 3 ~lass. 1 egg beaten with 4 teaspoons flour. Put in pan, NUT BREAD. sugar, 1h cup brown let Powder, rise 20 minutes. Royal Baking 2 cups sweet milk, pinch ] cup ground walnut meats, of J Bake In slow oven 40 minute.1i Toronto. )frs. Robinson, salt, cups 1 egg, Bake teaspoons hour. 1 cup granulated Royal Baking Powder, salt, in a slow oven 1 bour. cups 1 cup chopped sweet milk, 4 1 )lr8. D. ~JcCaul, ~lInn. 4 cups Let flour, rise nuts. NUT BREAD. sugar, 1 ~ I1h cu,ps sour mille, 1 teaspoon soda, 1 teaspoon salt, scant 1h cup wbite sugar, 1 cup wbite flour, 2 cups graham flour. ¥z cup molasses, Mrs. T. Kin,. GRAH:A){ LOAF. BOSTON BROWN BREAD. 1 cup corn meal, 1 cup sour milk, Steam three hcurs 1 cup rye meal, sweet milk, 2 cups in covered cans. 1 cup graham flour, 1 cup molasset-, soda. 1 teaspoon )lrs. A. D. Brown, Tower. 2 teaspoons salt, 1 quart to make batter buttermilk, that will 2 well beaten run. Beat well. Have wame iron real hot. flour enougb soda, Mrs. H. M. Reeves. WAFFLES. eggs, 1 teaspoon THE CE~l~T CITY COOK BOOK :1 quart flour, 1h pound ~'arm milk, 2 cups yeast. 0redients 1/2 ~ut ~eel and almonds; inch thick until and it will drop spreai ~lake off then roll out and cut. COFFEE ROLLS. butt.er, .1 ~up sugar, of a ho.e III center let the Ihands, then raisins, on currants, 1h 2 eggs, flour and mIX all rise until lemons c.up lu~e- lll- roll orange Flint. and :\;Irs. A. A. Schwartz, light, 2 coffee cups milk, butter siz~ of a walnut, Royal Baking Powder . BREAKFAST 2 eggs beaten well, flour to make GE'MS. a stifI batter, 3 level 4 heaping tablespoons sugar. teaspoons. .\lrs. J. F. Hiser. 2 cups flour, 2 teaspoons cup milk, pinch of cutter. TEA BISCUIT-(OLIVE Royal Baking OIL.) Powder, salt. -'fix as lightly Rule makes about 1 dozen. as possible They oil, 3-4 small and fla),y. biscuit 4% teaspoons olh'e and cut witll are light Hattie White. rery 1 quart . tablespoon flour, 1 cup sugar, shortening, 2 heaping teaspoons Royal Baking )1UFFINS . 2 eggs, 2 cups sweet milk, s.a:t, 1 heaping Powder. :\1able :\Iitchell, Harrisville. 1h add flour, 1h 1;2 YEAST. Powder, then CINNA.\'10N ROLLS WITHOUT Royal Baking Sift 4 times, 2 teaspoons sugar. 1 pint lightly; 1 beaten egg and granulated and brush "roll about soft buau, two of sugar cup milk, inc,h thick. and 1 of cinnamon, tops with me:ted teaB-poon salt, 2 tablesr;oons rub in 2 tablespoons and IJutter, and mix to a smooth Knead dough. 2 table- Spread with spoons like jelly roll in % inch slices cake, Bake:n a CllL moderate oven. \V. ~eller. ++++++++~+++++++++++++++++++++++++++++++++++++++~++++ i ~ ~ i i When i your order comes from the i Kingsford's-notaninferiorcornstarch. 1 i :t: sure he has sent I !r Kingsford's Corn Starch I grocer's-make then butter. Ruth + + - delicate thickening has been for and puddings, and sauces-to a favorite with good cooks custards gravies for :i: :t: :t: :I: + + + +1 + + + + + + + i + :I: + + + + + oJ. + + + "~ :t: :I: + + + of- + ~ ~ + +++++++++++++++++++++++++++++++++++++++++++++++++++++ fifty years-for for mix with the flour pie breads cakes. Send a post card today for KinJrs- ford's COOK BOOK-recipes for 168of the best dishes you ever ate. T. KINGSFORD & SON National Starch Co., Successors cakes, griddle Oswego, N. Y. crust, and THE CE)lENT CITY COOK BOOK 21 COFFEE sponge; CAKE. put 1 .big coffee cup of bread a heRI_Ing tables;:oon a S1-.oon as t h~ck as can be ~tirred. Illltter sugar, over and let bal,e Let III a mixture 3-4 hour. in a tablespoon sugar, % cup pecans, % cup raisins. Form in loaf, crumbs, roll about of bread then rise. It: melted 3tir butter, up with and put melted and cinnamon Mrs. D. Lincoln. 2% cups Royal Baking out. Bal,e in quick oven. BUTTERMILK BISCUIT. buttermCk, Powder, butter 1 teaspoon or soda, shortening .pinch of salt size of an egg, 1 teaspoon enough to roll :\11'13. G. Wilson. flour ' CORN MUFFINS. I cup C.OrD meal, an~ let 1 egg butter milk, ~ teasroons ~u.:>ar. Beat gem tins about it stand yolk, pour over covered ,'ery beaten it. 2-3 cup boiling water, until light, add Then teaspoon cold. scant Royal Bal>ing Powder very lig.ht and last add the white of egg beaten into the flour, sifted 14 add 1 tablespoon 2-3 cup cold sweet cu.p flour, saIt, spoons and 2 large Bake in Illinois. stiff. Mrs. F. A. Goddard, 20 minutes. COOKIES stood raisins "She And .~nd cut And baked at the table with sugar and currants, little round them, things and then everything and as fast they were nice, as she could, cookiec3-and and spice, good." J'ELL Y COOKIES. 4 tablespoons milk, 1 tablespoon I cream out 2 other. egg, 1 cup sugar, of coolde03 very tartar, thin. % teaspoon Bake in rather Spread a quick soda, oven. 14 cup butter, one' side with flour vanilla, to roll 1 teaspoon tJhin. Cut the cover with Mrs. A. D. Brown, Tower. jelly and 1 pound butter, dozen eggs, yolks ] lemon, with almonds. flour enough to roll. MOTHER'S 1 pound only, 2 teaspoons pulverized DE.LI'CIOUS COOKIES. sugar, 14 .pound chopped R'oyal Baking Powder, grated almonds, rind of Spread white of egg on the top and sprinkle ,Mrs. A. Rosenfleld. 1 cup sugar, soda, teaspoon ] Drop from teaspoon DROP HEHMIT3. lh cup molasses, 1 cup chop.ped raisins, lh cup butter, .all kinds in pans. 1 egg, of spice, lh cup cold coffee, flour. Mrs. A. D. Brown, Tower. 3% cups 9 cups flour, baker's ammonia, "weet milk with circles. LEMON BISCUIT. 2% cups white 5 cents' worth ammonia dissolved sugar, of oil of in it. 1 cup lard, lemon, whites and Roll 5 cents' worth of 2 eggs, cut in squares Katina of 1 pint or Little. SOFT COOKIES 1h tea- Beat in large Churchill. 2 cups span soda, wel:, drop dripping pan. 1 cup melted sugar, 4 cups sifted flour, the size of an egg, from a spoon butter, 1 teaspoon 2 eggs, 1 cup sour milk, Powder. apart, Royal Baking and six inches Mrs. Edward 1 cup sugar, flour enough der, 1h cup butter. to roll. 3 eggs, 2 teaspoons Pow- Mrs. A. Potter, New York. Royal Baking SUGAR COOKIES CE~lENT CITY COOK BOOK ~~ro~ 2-2 +++++o1o++++++++++~++++++o1o++o1o+o1o~o1o++o1o+o1o+++++++++o1o+o1oo1o~~~T + ~ + * + I Bradford" s .x. + ~ ======================== I Buckwheat I Flour .• t. + t + + i t + ; I I 1: ; + + ! t + + + T ------ ------ + + or + + + fl our now ~ The only + + manufactured by ~ t + Old Stone Ground i Process. Casts a + Iittle more, but :f: i 18 + worth it. ..L + + + + + :I: + + ~ i + t + :t: i + + + + + :I: + + + + o{. + + + ~ + + + + cJ\.1ANUFACTURED BY + ~e Thunder Bay f f i i f fMilling i i + t ~++o1o++o1oo1o+o1o++o1o+o1oo1oo1oo1o+++o1o+++++++++++o1o+++++++o1oo1o+o1o+o1o+++< FOR SALE BY ALL GROCERS Co. ~ + + ~ + CEMENT CITY COOK BOOK 23 2 cups brown sugar, .spons water, .cinnamon, 1 cup chopped soda and saIL 2 Yz cups raisins Drop on tins or currants, and bake. 1 teaspoon .3 eggs, 3 table- each clo\'es . ,;vII's. L. C. Cardy, HERMITS flour, * cup butter, COCOANUT M'A'CAROONf:; 2 cups brown sugar, % cup butter teaspoon 1 Tanilla. .abou t one inch apart" using % teaspoon Add enough oats, to make 3 cups rolled soda, flour and lard, % cup warm "'.ate1'., 1 cup cocoanut, very stiff. of dough 1 egg, 1 teaspoon pans Drop on greased to a cai,e. )lrs. L. C. CardY. VVALNUT W,AFERS Beat 2 eggs very light, add % cup brown sugar, % teaspoon Royal Baking Powder, .enough tins, not flour too close, and bake in a quick oven. a very stiff batter. to make a little salt, % cup walnut meats Drop by spoonful "h cup flour, sift with and on buttered ~Irs. L. S.howers. GERMAN COOKIES 3 yolks hard boiled eggs mixed with following: 112 pound -sugar, 1% pounds :and butter into short shapes. Pu t into eggs, alternately lengths Dip cal,es tin. in buttered about of your into beaten whites of eggs, the thickness Bake in moderate oven. flour, 1 pound butter kneading as you put finger . 4 yolks eggs (raw), (un8alted) .\1ix floul' them in. Roll dough in round sugar. and twist then into granulate:: These will keep months. Mrs. Arthur Schwartz, Flint. 2 cu{:i5 grated 2 tablespoons Bake quickly. eggs, J;aper. cocoanut, COCOANUT PUFFS 1 cup powdered flour or Kingsford's sugar, cornstarch. beaten whites of 2 Drop on buttered Mrs. J. K. Cohen. Dissolve flour Cookies-.\lix 1 tablespoon to 'roll i3tiff. Soft Ginger Bread-The driI:J;ing whi te frosting. {:an mahes li'I'uit Cake--For 1 tab:espoon using instead meg, stirred. Acd more this with butter 1 rOll nd seeded raisins cake should get stale sauce. fruit -COMBINATION COOKEY RECIPE together 1 cup each lard, soda in milk. Add 1 tablespoon sugar, molasses, ginger sour mill,. and. enough fine soft ginger same stirred up stiff and baked in a shallow is nice frosted with a bread: which fruit cake use same cinnamon and. % teaspoon recipe, leaving if liked. and flour enough to make in a good-sized it can be used as a pudding. Bal,e out ginger and each cloves and nu t- as stiff as can be dripping If Steam and sene Mrs. L. Showers. pan. PEANUT COOKIES Gradually 1 cup flour teaspoons Royal Baking Powder. Cream 1,4 cup butter. egg, 2 tablespoons milk, level chopped between. fine. Drop on buttered in moderate Bake pan with a spoon, beat sifted with % teaspoon into it % cup sugar, add %. cup roasted Last 1 beaten and 2 salt peanuts leaving plenty of space Ill. Mrs. F. A. Goddard, oven. FIG COOKIES 2 cups sugar, 1 cup melted butter, 1 cup sour milk, 3 egg-s, 1 tea- spoon soda, 2 teaspoons Royal Baking Powder. Use any flavoring, FILLING.-1 pound flgs chopped fine, add some water tender. cookey and turn over and bake. Then add 1 cup sugar. W.hen cool put % teaspoonful and cook until on each Mrs. E. C. Olh'er. 1 cup butter, cut dates pound DATE COOKIES 1 % cups granulated fine, 1 pound walnut meats sugar, 3 cups in large flour, pieces, 3 eggs, % 1 teaspoon 24 soda dissolvec cinnamon. THE CE~'lENT CITY COOK BOOK in 1 tablespoon boiling water, Drop in tins and bake slowly. 1 teaspoon each and :\lrs. L. D. Leavitt. cloves MOLASSES GINGER SNAPS 1 cup brown sugar, 1 cup butter, 1 tablespoon then add cinnamon, flour. 4 cups 1 teaspoon Use one 1 cup molasses, 1 teaspoon for flour cup vanilla, extra ginger, Let boil and 1 tab:espoon soda. kneading. Mrs. L. D. Lea\"itt. HERMITS 1 cup butter 1% cups brown sugar, cup raisins, (-ups pastry little grinder. nutmeg. 3 tablespoons flour (measured raisins Chop on buttered sour milk, before and pan. Drop 1 teaspoon sifting), cocoanut If too soft soda, % teaspoon through or put add. more Or other shortening, 3 eggs, 1 cup cocoanut, 1 2lh a meat cinnamon, coarse flour. ?\Irs. W. C. Spens. WALNUT WAFERS 1 cup chopped flour, %, teaspoon walnuts, Royal Baking 1 cup brown sugar, Powder, % teaspoon 2 eggs, salt. 3 tablespoons Drop. Mrs. D. C. McCaul, ~Iinn. ORANGE 'COOKIES + cut + + Add + + + oven. drecge baking powder. the juice one egg to a cream. in granulated 1;4 cup orange GROCEROIES beat light, teaspoons cool{ies, grated and Roll sugar rind 2 cups dough and E. Gibbons. Ih cup butter, then sifted with into 1 cup sugar, beaten 4 !evel small flour To do good cooking you lnllst a thin sheet, in a moderate of 1 orange, or more into bake ;+++++++++++++++++++++++++++++++++++++++++++++++++++t + ha ve good Groceries, and tha t's the kind we handle. id. C. RUNNELS i * * * ~ :t + + S .$0 + + + ~ + + + + ~+++++++++++++++++++++~+++++++~++++++++++++++++++++~~ + i + + t + + + + + + + ; + + + J + + + + t & (tborne I 1Largest '-!lotbfers .~asters + +++++'%'4"1'101"%'++++++++++++++++++++++++++++++++++++++++ot. Blpena'g THE CE)1ENT ClTY COOK BOOK i ;++++++++++++++++++++++++++++++++++++++++++++++++++++ i + + (9ur BaO\IS' ~uits ~ fi"J \D ~ ou wiff at + + + + + + + ~ + + + + ~ ~ + t i '25 ~ + + I + + + + + + ~ + ~ ~ + + + + ; + + + + + ~ (9fJs Gt 3Tlcfea~ i ~ + + + ~~ .+++++++++++++++++++++++++++++++++++++++++++++++++++++ 2 cups molasses. 1 cup brown £ugar, spoon ginger, 1 cup sour milk, 1 tablespoon 1 cup butter Roll soda. GINGER COOKIES lard, 1 table- or soft. Mrs. E. C. Oliver. :MOLASSES COOKIES 1 cup molasses, cream of tartar, 1 cup brown sugar, 1 cup butter, 2 eggs, 1 teaspoon 2 teasr-oons Boda. Roll out soft and bake quickly. L. 1\1. Oliver. 1 cup brown sugar, 1 cup molasses, ginger, spoons and sti rred un til to roll without 1 tablespoon it froths; sticking. GINGER SNAPS vinegar, add just before 1 tablespoon 1h cup butter soda, and lard, in put flour. Use enough flour 2 tea- vinegar so as EOGLESS COOKIES. 1 cup half butter 2 cups brown vanilla. soda, thin and cut with large sugar, 1h teaspoon and lard, in enough Stir sized. cookey cutter. jelly on each half and bake like turnovers. Roll jam or or bake without jam if wished. % teaspoon dough. teaspoon when fresh; for flour 1 cup sour milk, a soft 1 small Very tasty )1rs. F. J. Cole. Put DATE ROCKS. 1 % cups sugar, 1 ta:blespoon nuts, 21h cups boiling water, flour. 1h cup butter, 3 eggs, 1 teaspoon in 3-4 pound chopped dates, % cup chopped wal- Mrs. W . .T. Robinson. in quick oven. soda dissoh'ed tins and bake Drop on buttered 2 cups brown sugar, 1 cup butter, 1h cup chocolate % cup sour milk, DROP HERMITS. 26 CE~lENT CITY COOK BOOK 1 cup nut meats, einnamon. lh teaspoon 1 cup raisins, 1 teaspoon soda cloves, 2 eggs and flour in the milk .. 1h to thIcken. ~trs. A. Rosenfitld. teaspoon enough , ROCKS 1:th ClipS brown disso:ved in water, soda % cup chopped sugar, 1 cup butter, 14 cup hat wa ter, 21h curs flour, 1 teaspoon Royal Baldng nuts. % cup raIsins or dates. 1 teaspoon Powder. Jlay Ellison. COCOANUT KISSES. 2 cups granulated sugar, spoon Kingsford's to the light brown, tin. Then Cornstarch. add 2 cups whites Boil cocoanut 3 eggs. beaten stiff, in double and boiTer untiT it sticks drop on buttered 1 level table- sligh f)- Bake ~lcDonald. pan. :\frs. FRUIT COOKIES. 3 eggs, 2 cups brown 1 teaspoon R,oyal Baking sugar, soda Powder, flour. 1 cup shortening dissolved 1 teaspoon raisins Put nutmeg, and nuts in 3 tablespoons (1h Dip tablespoon in water 4 cups for each cookey. 1 cup raisins, teaspoon t cup nut meats, Drop 1 teaspoon coo key before and butter cinnamon through meat 1h lard). sweet milk, % and vanilla. grinder. each ~Irs. B. Bryan, CaI. and smooth baking, OATMEAL COOKIES. 1h cup lard, 9 tab~espoons 1 CUp Sugar, 2 eggs, 1h cup chopped walnuts, 1teaspoon to taste. soda, ~lix together. 1 teaspoon Drop butter, flour, Spice 1h cup raisins, Royal Baking from spoon Mrs. Francis 2 cups Powder and spread out. Colman, Duluth, sweet milk, oat meal, stirred 1h cup 2 cups in flour. ~ * I~esolved.... I+~+~++++++++++++++++++++++++++++++++++++++++++++++++~." I :\linn. + + + + :t + + + :I: T + ~ + + + + + + + + cure is a soft, pliable, well-fitted This article is found in the Grover. Tha t all cooks have tired feet. The only + + + + + :I: + + ~ + - :I: :t + + + + + t lito. masftrs & Sons i + + + i i + f~++~~++~+++++++++++++++++++++++++++++++++++++++++++t north StcDnd .JIvtnut hy- our reliable shoe dealer, shoe. Sold + + THE CEMENT CITY COOK BOOK OATM'EAL COOK'IES. sugar,' I1jz ] cup butter teaspoons soda, or other salt, 2 cups wheat 2 cups light brown sour milk, 1 teaspoon rolled are good without rolled out sift granulated oats, 2 cups graham flour; 2 or 3 eggs make them; % a nutmeg over sugar is good seasoning. them and bake them better, After shortening, 1 cup flour, 2 cups but they they are a hot oven. Mary G. Colwell. in quite DOUGHNUtS BISMARKR Take 2 cups or and set away to rise. sugar and a little yeast dissolved at a time, pressed cover spoons one d,ough. Add also grated thin. water out edges. each and let the edge. round Cut with around rise until another a round light. of dough. flour, heaping in warm water, cup lukewarm milk, and sugar. Take 2 tablespoons melted salt and rub into a cream. they are good withou rind of ] lemon. cooky cutter. Sir well thoroughly. any. Stir Moisten with white Place a lump of jelly on the center butter, 2 cents' worth Stir com- into a d.ough, 2 table- Add yolks of 5 eggs, and add to the Roll out very of egg or Cut the the top of Mrs. A. Rosenfield. of each. over Set aside on floured bread Place over board. Fry like doughnuts. the jelly and pinch around. Spread butter CEMENT CITY COOK BOOK 28 +++++++++++++++++++++++++++++++++++++++++++++++++++++. + ; : + (IdS for list J I Cooking + ------------ -------------- we invit~ I'OU to call al our offi(t and d our up =: to = at~ lin~ 0 !1.angts f insptct lias --------=----- -------------- I i + + + + + + + + + I .~ + ~ + + i + + + :I: + .to :!: + + + + :i: + + + + I +. -%- + + + + + + + + + + + + + + + • + + + ~ + + + + + + .~ ~ + i + + i -Ie -Ie :I: -Ie * + + + i + + + + + + -~ T + + + .10 + + .~ + + + + + + + t + I + + Jllpenil 6i1S i Companp I + + + :I: ++++++++++++++++++++++++++++++++++++++++++++++++++++~ . ~ + THE CE~ENT CITY COOK BOOK 29 FRIED CAKES. 2'h tablespoons melted butter, 1 cup or over pulverized well beaten, ing Powder, ginger. than necessary. is t'O prevent Do not 1 cup milk or water, milk preferred, 1 teaspoon to thicken, van:lla, flour roll out, but pat out with the hand. Fry and when cool in pulverized roll them from absorbing fat. sugar, 2 eggs 2 teaspoons Royal Bak- pinch of flour Use no more sugar. The ginger .Mrs. H. L. Whitten. pinch sa:t, of lh cup sugar, 'h tea,;;poon soda, ~lix soft with :\1inne.sota flour . 1 egg, 1 tablespoon melted nutmeg, salt, and butter, 1 teaspoon Royal Baking 'h cup sour milk, Powder. .Mrs. J. W. 3mall. DOUGHNUTS. 3-4 cup sugar, salt, 1 teaspoon s.oon % cup sour milk. soda, FRIED CAKES. nutmeg, Royal Baking 2 tablesp.oons me:ted 1 full Powder, 1 level lard, tea- cup sweet milk, Ill. ~rs. GOGdard, :.l egg-3 well beaten, CI eam, Sprinlde with powdered .;;alt, flour to mix. Roll sugar. CELESTINE 3 teaspoons CRUSTS. sugar, 1 tablespoon thin and cut in squares butter, 14 cup and fry in hot lard. Mrs. C. S. Goddard. ] cup mashed: potato, 1 cup sugar, very soft and fry in very hot nutmeg butter and salt, size of walnut, 3 teaspoons Royal Baking 2 eggs, 1 cup sweet milk, ~Iix .:\1rs. E. Harris. Powder. lard . FRIED CAKES. 2 eggs, 3 tablespoons sugar. 1 cup flour, 1 teaspoon Royal Baking BAN.A.NA FRITTERS. granulated as you wlould fried cakes. milk, Drop into hot grease Beat Powder to a froth' and add 1 cup sliced. Ruth W. Kelley. and 4 bananas CAKES FRUIT CAKE. preferable), 1 large cup nuts (almonds citron, orange 1 pound brown sugar, soda, 1 tablesp'oon molasses, each of brandy, yolks. dates, 1 pound each currants, tiour, 1 pound butter, teaspoon cloves, butter 1 teaspoon Royal Baking Powder oven. on top. After baking paper 1 wine glass and sugar, and put away in crocks. 3 thiclmesses beaten then Put pour pint of brandy of paper under in flour. 4 pounds 1 tablespoon Sherry wine Gradually ralSlnS, 2 pounds and lemon peel cut fine, 1 pound level 12 eggs beaten separately, each of cinnamon and and rose water. Mix Put in a slow and 1 layer of thick brown paper cake. in wax :\1rs. H. M. Reeve€. Bake 3 to 3'h hours over whole add other thi!lgs. Roll GOLiD AND 3ILVER CAKE. SILVER-1h spoons Royal Baldng spoon lemon extract. powder, beating beat and add extract. the whites GOLD PART- 1 cup sweet milk, yolks of 7 eggs. and baking powder; sugar, cup butter, Powder, Cream butter to a stiff Bake on oiled paper 1 % cups white 1 cup sweet milk, whites add milk, and add last. and sugar, froth 1 % cups white 'h cup butter, in rather 2 teaspoons Royal Baking Cream butter and sugar; lastly flavoring. add beaten yolks, Bake on oiled paper Powder, 3 cups flour, 2 tea- of 7 eggs, 1 tea- flour and baking Give it a good slow oven. sugar, 3 cups 1 teaspoon flour, vanilla, then milk, flour in a slow oven. Mary G. Churchill. 30 CEMENT CITY COOK BOOK JELLY CAKE. ROCHESTER 3 eggs, white and yolks beaten 1 cup sweet milk, 3 cups 1/2 of above mixture the 1 cup stoned remainder 1 teaspoon cinnamon, 1 tablespoon alternate together with frosting each of molasses layers with raspberry is ribbon separate:y, 2 cu~s sugar, flour, 1 tablespoon and bake and chopped in two square raisins, 1/2 teaspoon Royal Baking Powder. then 14 pound citron each of cloves pans, 1 nutmeg, and flour. jam or any kind of cake .. Bake jelly. in like [.ans and place 1/2 cup bu tter, Tai,e add to the shave;: fine, and allrSpice, in same put Mrs. L. Showers. The 2 cups brown sugar, 2 eggs, 1-3 c:up Baker's in 1/2 cup boiling water, % cup sour milk, 1 teaspoon 1/2 cup ,butter, chocolate sOGa, 21/2 Mrs. A. D. Brown, Tower. 1 teaspoon vanilla. dissolved cu'ps flour, DEVIL'S FOOD. FEATHER CAKE. 2 cups white and well beaten, cream of tartar sugar, 1/2 cup butter 1 cup milk, in flour, grated time spoons (small), 3 cups flour, 3 eggs broken 1 teaspoon soda, one at a 2 tea- rind of a fresh lemon. Mrs. D. McCullough. APPLE 1 cup sugar, % cup butter, FRUIT CAKE. 1 teaspoon flour, 1 cup ap'ple sauce, water, spoon p.Joves <:Iud1 teaspoon 1 3-4 cups cinnamon. soda dissolved 1 cup raisins in a little if desired, hot 1 tea- Mable Mitchell, Harrisville. WHITE CAKE. Put in a mIXIng bowl 1 cup sugar, Into a cup put whites Powder. 11/2 cups of 2 eggs, flour, 1 teaspoon Royal fill 1/2 full with butter, i- 01- + ~. + Clothing and Collars Interwoven Hosier,y Ed. V. Price & Co. Made-to-Measure WILSON.ASSELIN CLOTHING CO. . Baking o£o~++++++++++++++++++++++~+++++++++++++++++++~+++++++++ t Adler's Collegian and Clothcraft Clothing ~: * + :I: + * :I: :i: Arrow Shirts + i i + i + + ~ *++o£o++o£oo£o+o£oo£oo£oo£oo£oo£oo£oo£o+++o£oo£oo£oo£oo£o+o£oo£o.+o£oo£ooHe++++++~ol-I-Ie~++""':: idJ J + + i I I @afe 5"reJ befife I Corner Second Ave. and ,Va tel' St. il\ "'\J O~l\ restaural\t ~~f al\~ ~l\l\e~ q~e !eat + + + + 01- + +++++o£o+++o£oo£oo£oo£oo£o++++++o£o++o£o++++++++++o£oo£oo£oo£oo£oo£o+o£oo£o4~o£o++++o£o++. t + + CEMENT CITY COOK BOOK 31 ++++++++++~++++++++++++++++++++++++++++++++++~++++++~ : iHAVE YOUR., ; i PICTU~E FRAMING DONE AT THE + ~ + + + i New cArt Store ~ i t i W. E. Williams + t + ~ + +++++++++++++++++++++++++++++++++++++++++++++++++++++ ingredients making then cup full. ~ + ~ + + t + and Frame Shop ! + + t + + + i + * + + + i All Work Done with Neatness At 110 W. Chisholm Street the :\1rs. Ed. Spens. it with sweet milk, Beat 5 minutes fill Fla \'or. and. bake. ~ + + + entirely three the RIBBON CAKE. cups pulverized WHITE PART-l1h creamed with sugar, whites of 5 eggs, 1h cup sweet milk, 2 cups flour, 2 tea-spoons Royal Bakillig Powder, in at the last whole egg. Add spice and fruit but use yolks of 3 eggs and one in layers. Mrs. Edward Churchill. Put whites of eggs well beaten YE'LLOW PART-Same 1h cup butter as white, flavoring. to taste. sugar, Bake 1 cup bu tter, DELICATE CAKE. sugar, 114 cups granulated flour, whites of 5 eggs, 21h teaspoons Royal Baking Powder, amount of pink vegetable if desired. coloring Flavor 1 cup sweet mllk, 3 cups and a small to taste. Bernice Sandham. CREAM PUFFS. 1h cup butter Stir in moderate in 1 cup boiling water Take off stove and cool. Then stir and when boiling beat in in 3 eggs, one at a time, and bake oven. Open the side of each and flll with Drop in patty pans each one minute. :\lelt 1 cup flour. without beating. about 25 minutes cream. ford's Cornstarch, CRE'A:\f FILLJ?'\G-l cup milk, 1 teaspoon 1 egg, 6 teaspoons sugar; flavor and boil until flour, 2 teaspoons Kings- creamy. Katina Little. 1 cup white sugar, (save whites of 2 for SP ANI3H CAKE. 1h cup butter, frosting), 1 cup sour milk, 3 cups flour, 4 eggs, soda and 1 of Royal Baking 1 teaspoon 32 Powder, flour. THE CE~IENT CITY COOK BOOK cinnamon, cloves and % cup chocolate grated and sifted in the Mrs. L. Carey. MOCHA TARTE. 1 cup pulverized 1 tablespoon sugar, essence of Turker 1h cup flour, coffee. 1 tea- Bake 4 eggs beaten separately, . sp00n Royal Baking Powder, in 2 layers. FILLING-Whip Sweeten . essence. 1 pint cream very stit! and flavor with 1 tablespool. to taste and spread between F.ROSTING FOR TOP--l cup coffee essence. puverized Stir to a cream. : water, a little more water. 1 % tablec;poons 1 tablespoon If necessary cold add Mrs. A. Rosenfield. l.arers. sugar, Take %. cake Baker's sugar until ] teaspoon thick. soda, vanilla Tal{e 2 cups sugar, 1 cup butter, flavoring and 2 % cups and. boil with a little water and little 2 eggs, 1 cup s'our milk, Grace Chapelle. flour. MAHOGANY CAKE. choco:ate PRAIRIE CAKE. 1 cup - molassts, % cup brown and cinnamon, spoon each of cloves water, 2 teasr:oon" flour, yolks of 4 eggs well beaten sugar, % cup melted soda and added butter, 1 tea- in 1 cup boiling will hair, raisins. and lJuur over Spread between ta:blesp'oons boiling water, it t'he beaten white of 4 eggs. Add 1 cup chopred layers Mrs. J.. F. Hiser. ane: on top. 2 cups sugar, 2 % cups FILLING-IO last. boil until 2 ta'blespoons until together bu tter, % cup sweet milk, 1 teaspoon Royal Baking Powder. Bake either thick, CHOCOLATE CAK'E. chocolate, grated then add 1 cup granulated 1h cup milk. yolks of 2 eggs, Boil 2 tablespoons melted vani~la, 1 3-4 cups flou 1', 2 teasvoons ~lrs. Robinson, Can. in loaf or layers. sugar, 2 cups powdered: Vl flour, 2 teaspoons Royal Baking ] teaspoon vanilla. Bake in layers. cup cream whipped FILLING-l gradually a few drops of vanilla A,LMOND CREAM CAKE. sugar, cup butter, Powder, white;;; of 4 eggs beat 1 cup sweet mill{, 3 cur:s in last. to a froth, and some chopped stir almonds. in % cup sugar, Mrs. Robinson, Toronto. Cream 1 cup sugar vani!la; spoons in 2 cups Royal Baking Powder. flour very well FEATHER CAKE. then then add 1 cup milk and 1 egg beaten and 1 tab1espoon butter; sifted, t'o which have been added Bake in shallow layer tins in a quicl{ oven. Mrs. H~nry Bittner, Cleveland. add to a foam. 1 to 2 tea- Stir 2 teaspoons SPICE CAK'E. 2 cups brown sugar, % cup butter, 2 eggs 1 teaspoon nutmeg, teaspoons Roy,al Baking Powder. 1 cup sour milk, 1 teasp'oon cloves, cinnamon, 1 teaspoon soda 1 teaspoon (use one white for frosting), 1 teaspoon flour, 2 ginger, 3 cups )1iddie Robarge. in SOUI' milk, Mrs. DEVIL'S FOOD. 2 cups brown sugar, % cup butter and lard., % cup grated fill cup with 'boiling water, % cup sour milk and 1 teasP'Oonsoda, .~poon vanilla teaspoon Baking Powder. 21,2 cups 1l0ur and %. and pinch of salt, chocolate, 1 tea- Royal Mrs. T. King. THE CE:\-IENT CITY COOK BOOK 33 America's Most Famous Dessert JELL-O No cooking-no work, when you make ]ELL-O Desserts. All that is required to Inake one is a ten-cent package of ]ELL-O and a pint of boiling water. Lemon, Orange, Stra\vberry, Raspberry, Cherry, Peach, Chocolate. Frappes, sherbets, souffles, charlottes, salads, puddings, Seven Delightful Flavors: plain ] ELL-O desserts, 'everything conceivable that made of ]ELL-O. fruited ] ELL-O desserts-ahnost is good for dessrrt-can be Be sure to get ] ELL-O in big red letters. the package it isn't ]ELL-O. the ] ELL-O package 'with the word If the word ] ELL-O is not on All grocers sell ]ELL-O, lOc: a package. The price never goes up. Send to us f~r our beautiful recipe book. It is free. THE GENESEE PURE FOOD CO., Le Roy, N. Y., and Bridgeburg, C~n. 34 THE CE~1ENT C1TY COOK BOOK 2 cups brown sugar, 2 teaspoons Roya lBaldng Powder. nuts. Flavor to taste. 2 eggs, 1 cup milk, 3 cups flour. Add fruit or ch'opped :Mrs. C. Buelow. CALl'FORNIA CAKE. ~ cup butter, SPICE DROP CAKE>S. 1 cup light brown sugar, 1 cup sour milk, 1 ¥.l cups chopped and walnut meaLs, 2 cups soda, oven, 1-3 teaspoon bu t not too hot. each cl'oves, cinnamon flour, 5 tablespoons melted and nutmeg, butter, Bake Ethel ralSlllS 1 teaspoon in a goo:i P. Co: well. JELLY ROLL. 3 e.ggs, 1 cup sugar, 4 tablespoons flour, 1 teaspoon Royal Baking Powder, oven and turn out on a cloth liberally jelly and roll. Leave in cloth and set aside until hot water, flavoring, cold. sprinkled with sugar. salt, in rather 1 cup quick Spread with Mrs. S. 3. C~ark. pincho! Bake :MARBLE CAKE, 1 % cups w-hite sugar, % cup butter, DARK PART-l eggs, 2 ~~ ~UlJS cup sour mPI(, cinnnmoH, flour, 1 teaspoon Roya'! Baking Powder. cup brown sugar, % cup molasses, 1 teaspoon soda, 2 % cups all~p:ce; nutmeg may be added if desired. Vz cup sweet milk, whites of 4 ¥.l cup butter, % cloves, )lrs. F. D. White. flour, yolks of 4 eggs, ONE EGG CHOCOLATE CAKE. water, 1 % cups 1 cup sugar, butter flour. Mix egg and sugar and fiB cup with sour milk. size of egg, yolk of 1 egg, % cup grated and 1 teaspoon soda, and then add the rest. chocolate moistened withh'ot Add 1 teaspoon vanilla thor- Mrs. F. J. Cole. oughly l~++++++++++++++++++++++++++++++++++++++++++++++++++~ ~ + • + t + i + + + + + :I: + :i: + + + :I: + :I: + + + t + + I AGood I Range + i + + + + :I: is necessary 01- best i cipes. We show a large + line of + everyone + + baker. :i: handsome This Range glass + :I: shown here polished oven doors and + top only $49.50. + to $55. + $33.50 + + i GATELY'S 121-123 Water St. I the from these re- ranges- guaranteed the best to get Others, results ~+++++++++++++++++++++++++++++++++++++++++++++++++++il wtih + + a THE CEMENT CITY c o oK BOOK 35 I EVERYTHING IX THE I HAKDWAKK LINK A Mothers LITTLE BETTER IX When in Need of a Suit for g] ALITY FOR A LIT- «» TLE LESS MONEY, AT ':': Reynolds I Your Hoy, Don'! Forget thai J. L. Bertrand Has tlM Style. Quality and Quantity at the RJfhl Second Avenue Trice % % f f f f % * I i SPONGE CAKK 1 cup pinch «Alt flour, 1 cup sugar, 3 Biff U times. Mix smooth with :; well mixed add well beaten whites of 2 eggs. I CUP boiling milk Fold in level teaspoons Royal Baking I" J>o not stir. Mrs. H C U a e j. BPICED l-AVKI! CAKK. \i cup butter, M evp sugar. Vfc cup mo'asses, V4 t ap sour milk. 1 tea spoon soda, half in niilk and half in molasses, 1 teasj.oon inn flour, | eggs. '/v&<_ BLACK r,\h 1 rap siiKtir, K cop butter, 1 1-1 cups flour, Vi cup milk, wb .'< h \ el lemon. 1 of cloves and 1 of cinnamon. teaspoons Royal Bakin* How « r. 1 teaspoon pooad \ 2 eggs beaten stiff. vanilla, 1 bitter chocolate melted with a boiled frosting half an inch Hake in loaf IS minutwg thick. in s ow o. * *% 5SEAL2 V BRAND7 *Hfe^ ?SEAL2 r BRAND") VbfFtV ^ " S ^ L o f y o ur approval ill be upon Chase ?fSanlx)rns "SEAL BI&ND" Coffee if y ou appreciate the best corree. "SEAL BRAND" u the cream of the world s t e st coffees put up in a i r(cid:173) tight tne freshness and goodness kept for you. "ITS THE FINEST GROWN" t in cans. A ll "SE^L^^Meal I C. H. McKim and C. A. \ I BlieloW £? CO. S o le S e I l i ntf A g e n ts 4 •»•» t i i I- ++++ - f i l l' l+-M"H THE CE~l ENT CITY COOK BOOK 1h of raisins add yolks of eggs and beat. 'Gredged in flour, baking Then add remainder of fl.our, whteB of eggs Add/ mi!l{, 1h of powder flour, in remainder 1Iz or and rasins. Toledo. ~irs. E. Anderegg, 40 sugar of whites, flour, also spice. pake and butter, slowly in 2 loaves. * cup butter, I1h powder, cup citron, Royal baking 1Iz currants, butter ~iftedl nour with baldn,g powder. wih flour, stff froth. and sugar, adln the beaten WHITE FRUIT CAKE cups sugar, 1h cup sweet 1h teaspoon Stir nutmeg, then 3 eggs, cream, yolks, flour, 21h cups 1112 pounds dash of alternately 2 teaspoons 1 pound Cream the cream .and in the fruit, which has been dredged to a of eggs beaten raisins, salt. 'whites the a:so the nutmeg. Bake in deep pans EGGLESS, MILKLES3 AND BUTTERLESS Last lined with p.aper. of all the Put into a saucepan following 1 cup of cold water, the and boil 3 minutes, 2 cups see::ied raisins, cup brown sugar, ~ grated nutmeg, When cold stir cups 'Bake in slow oven in a loaf. into which flOur 1 teaspoon 1h in a te-as;:.oon soda dissolvedl cinnamon, 1 teaspo'on clove.:;, pinch in a :ittle warm water, teaspoon Royal baking powder :VII's. Ed. Spens. CAKE cool: then 1 1-3 cup lard, of salt. then 2 has been added. Mrs. H. :\1. Rom'es. 4 eggs, 2112 cups brown 1 teaspoon flour, 1 teaspoon chocolate, 2112 cups Baker's allspice, cinnamon, baking teaspoon Y-1 p{)wder. KAISER BREAD sugar, 1 cup raisins, 14 lb. almonds, 14 cloves, 1,4 cup teaspoon cup butter, Scant flour, half 2 scant cups Spread with lemon jelly .. . eggs, FILLING.-1f2 juice and grated! Mrs. A. A. Schwartz, LEMON JELLY CAKE 1 cup sugar, teaspoons Royal 112cup milk, whites Bake pow'der. baking F:int, :\lich. of 3 eggs, 2 in 2 layers. cup sugar, piece of butter size of egg, yoll\s of rind of 1 lemon. Cool before using. three F. B. P. .~ '~ + + + + + + + + + + + ++++++++++++++++++++++++++ + + Imrmnr~r « i i + i Nilann + + + + i:!Illill iur ry I + + + + + 'at 1A;awlry &: i 1J1itlgrralb i + + + + ~+++++++++++++++~+++++++++ + + + + + + i + t + + + + + + + + + EXCLUA'''E "GENTS CEMENT Cm COOK BOOK a I C I N GS F OR C A K ES SOFT FROSTING 1% cups light brown sugar, hi nip hoi waier, white* of 3 eg*: The brown sugar flavoring. flavor Boll •« until it will form a soft ball in water. Then put 4 table-; thoroughly with beaten whites of eggs and beat ror) • maple ,. th« t'Hn i>. Put remainder of sugar back ou ball stiff and light. in water. Then add ltOY« aud boil until it forniB a hard it to the egg and continue beatinx until Hn D. w C O F F KK H ' I M; 1 cup pulverized sugar, 2 teaspoons cocoa. 1 Uftlipoon butter. 2 tablespoons coffee. Stir all together until uaooth and put on s I i FILLING FOR WlilTK <\\KK Mi cup granulated sugar, yolk of 1 egg, butter size of walnut together over tire until all are well dlssoh.v. cup figs or dates and chop betw. it is sufficient for 3 layers. < iki flne. Add these to the abort liquid a ad •] Jf run ratlins, Stir '4 Mrs. G. W. Larhaj-elle, Hsrrl»M 2 ounces Baker's chocolate, butter size of egg. l rap milk. Boil until it forms ball in FUDGE FILLING atljr irhltsj cooking. Mrs A. POttor, N ^ 1 cup maple sugar In % cup water. Boll until It grains, beat into the white of egg slightly beaten. spread while warm. Stir to a smooi an : 1. M. 01 MAIM.K BUG \H ICING Juice of 1 large orange, V4 cup sugar. Mt top cold voter, flour. Boil and COOL Then sdd grated rind of tin teaspoon l egg, 1 Mrs. A. Potter, N I ORANGE FILLING P U D D I N GS CARROT PUDDU 1 cup brown sugar. 1 cup suet, 1 nip raisins, 1 run rurrants. 1% nip* - soda in flour :ato, 1 j* I I run gr if desired. Steam three hours. E. 8. Gibbon* RTEAMKM IP10V PriUM To one beaten egg a 'd 1-3 nip brown sugar, 1-3 cup n roffee, 1 tablespoon melted b u t' mon, 2-3 e«P raisins, V4 tesspoon sods, sdded with IB cloves, Vi teasj-oon finna- soft flour M. Dehrlng. APPl.K DOMPUM Pare an-i COft some apples Fll rentpr* with sugar, butler and van Ilia. Tut pie rrust Into Inch strips and wrap around each apple, having it complete! over dumplings and bake. Make a syrup of bro-wn sugar and ws* 46 CE~IENT CITY COOK BOOK INall receipts ing powder "RoyaL" finer food will be the result, in this book. calling for bak .. use and and you will Better safeguard it against alum. In receipts calling for one teaspoonful and two of cream of soda spoonfuls tartar and soda out. You get and save much trouble of Royal, of tartar, use two and leave the cream of food the better and guess work. Look. out for alum bak.ing powders. Do into your house a9d an in .. They food) destroying in tell All doctors wiJl The use to your them to come its digestibility. any consideration. substance not permit under jurious part you this, and it is unquestionable. of alum in whiskey is absolutely why the women and children? equally protect not prohibited; food of our Baking powders Alum baking powders may be known by an cents a pound are them. no it is the label their price. ounce or ten or twenty-five made Avoid baking powder made from cream of tartar. from alum. at a cent u~less shows Use CE~IENT CITY COOK BOOK 47 1h pint water, 1 cup sugar, PUDDING SAUCE 1h cup brandy 1 tablespoon Kingsford's <,orn starch hot water, brandy, and a little sugar vanilla. Brown 2 table~poons and cornstarch and let come to a boil. of the sugar. Add Mrs. A. Rosenfield. POPCORN PUDDING Put. through fille. To I ~l1a add 1 Quart ~ meat cutter 2 well beaten eggs and a little enough popped corn to make 1 pint when sweet milk, 1 tablespoon melted butter, Bal{e lh hour or until F. B. P. salt. grounu 1 cup sugar, tl~ick. 1 cup thid ill 1 cup uiced pineapplee Stir sweet cream whipped stiff, 3-4 cup powdered anC: a few cocktail cherries. PINEAPPLE FOA:'.!. sugar added. !J. F. B. MARSHMALLOW CREAM:. 1 pound- marshmallows clipped with the scissors cream stiff, add 4 tablespoons sugar, the marshmallows, pieces. Let stand stir then on ice or sweet J pint ~a1t, pour broken ~el'\'e the r.ext aay. ovel' in small vanna int-o quarter€, whip and a pinch of in 1 cup of walnut meats and in a very cold place, F. B. P. GINGER BREAD DESSERT. Stir 1 cup molaiSses and 1 teaspoon Then add as much flour as possib:e. Hour. Bake and serve hot with w'hipped cream. Stir soda together f'oams. in 1 cup boiling water and 1f2 cup ~Irs, Arthur Potter, X.Y. until it CHOCOLATE DUFF (Steamed Pudding.) 1 cup sugar, 1 cup milk, 2 tablespoons melted butter, ~ teaspoons Royal Baking Powder, ~ ~u~s flotl1' chocolate. light brown (large), Steam 1 hour. sugar, vinegar Serve with and nutmeg . hard salt and yanilla. ~ ounces melted butter, .Mrs. A. Potter,1'\. Y. sauce made with 1 Quart rich milk, of butter 2 hours. the size of egg, Stir occasionally a few raisins hot or cold wi £h cream. :e like POOR ~IAN'S RICE PUDDING. 1f2 cup raw rice wel! washed, little the added salt first hOllI' after the and nutmeg. 1f2 cup sugar, Bake rice piece slowly 1% to from settling. Use either to prevent first fO minutes. PINEAPPLE SNOW . pineapple, of pil1eaf,ple % box ge:atine . ea n grated juice soaked in 1 pint cold water. of 2 J\dd Pour hot gela.tine lemons, pulp of' pineapple. When partIally oyer et adld "beaten whites of 2 eggs. Beat well and mold,. Serve with ,whipped rream. MNi. E. C. 0liYer. and let su~ar beaten and stir well before p-oint. Add juice come together and 2 cups to boiling adding light. until this 2 tablespoons ...~~s, 3 tablespoons s tiff and and 'with vanilla. add tapioca sugar, all beat TAPIOCA CREA'l\f. boiled tapioca little together until salt. Cook until for 3 minutes. is clear. thick. Add yolks of 2 Beat whites cool fla,"or E. Gibbons. When THE POPULAR J'ELL-O RECIPE. Dissolve of Jell-o, firm it will be ready to eat. one package or any good pud.ding sauce, any flavor, in a pint of boiling water, It can be sen"ed with whipped. cream, it will be delicious without but 'Vhen if desire'c, a nything added. 48 CE:\l ENT CITY COOK BOOK 1,4 cup butter and 1 cup sugar PUDDING SAUCE. creamed,. beaten. thickens. Add 1 cup milk Then adid whites of eggs well beaten. Mable MitcheIr, Harrisvil:e Cook in dlouble boiler to the eggs. Add yolks of 2 eggs well it until NEAPOLITAN contents Pour set away OR LAYER J,ELL-O. of one package a little more of Lemon it t'han half of Let then beat in mold when the Je~l-O in it is cold and hard. to harden. just about to set, begins J.r.G it the other it until Next Dissolve the of boiling water. dis'h 0)" mold cool place till pour of Strawberry half the rest is too cool the same .1e11-0 anld prepare and divide it exactly the same way. to melt the JelI-O already and adding as Lemon in the mold, pour it when .1e11-0 half it take JeIl-O in one pint quart into asquare stand in ;1 and is light a package \Vhen in, beating in mo~d is hard. it 1 cup sweet milk, 1 cup molasses, 2 cups graham flour, 1 heaping teaspoon soda, cloves, nutmeg, salt and raisins added. Steam 2 hours. Mrs. Storms, Harrisville. GRAHAM PUDDING. CHOCOLATE PUDDING. Mix together 2 tablespoons cocoa, 3 level 3alt, 3-4 cup sugar. Wet with milk. water. it Cool{ a little. When cold serve with whipped Then tablespoons pour flour, pinch of into 2 cups boiling cream. Potter, N. Y. Mrs. Arthur ::VIARSHMALLOW PUDDING. ... Tn -1- ¥.a box gelatine :I: + it begins Let stand until 1 Y2 cups boiling water. soaked in 1 cup cold water, JEWELER AND OPTICIAN rind -and juice of 1 lemon, 1 % cups sugar, jelly. ++++++++++++++++++++++++++++++++++++++++++++++++++++~ i I vA. J. TULLIAN i * + + + + :I: :I: + + + + Phone 98-J. t + + :I: Greenbaum Block. ! i * IDIAMONDS, WATCHES, JEWELRY, SILVERWARE. ! :I: + + + ! t ::: :;: + + :I: ;t ++++++++++++++++++++++++++++++++.++++++++++++++++++++~ CUT GLASS, CHINA, ETC. Large Well Selected Stock + + + . CEMENT CITY COOK BOOK 49 Then add * pound marshmaHows jelly and marshmallows Serve with whipped cream or it into the jelly improve until it. each cut all are used .. Let is good without. in four pieces. U:;e .Iayers of until it ~tiffens. and nuts sti:red ):Irs. A. D. Brown, Tower. stand Oranges PRINCE OF PUDDING3. 2 cux;s stale bread crumbs Chop 1-3 to % pound suet. Add % pound chopped figs, ~~ ~up nut soaked in % cup mi!k, 2 eggs, 3-4 cup and steam for 3 hours Beat % cup .butter ('0 a cream into £ugar. Add 1 egg and beat again, Heat % cup milli iln~ add when Mrs. C. B. Warren. meats, ;~Ianu]ated in buttered II hich beat g. ~d~ally 1-3 ready. pinch of salt. Mix ingredients Serve with sauce. 1 cup pulverized rind of 1 lemon. Serve at once. sugar, dish. liutmeg, grated ENGLISH PLUM PUDDING. 2 cups sweet milk, 1 teaspoon 1 pound currants, suet, 1 teaspoon 2 pounds raisins, meg, 1 1h pounds sprinkled with flour. soda, 2 % cups sugar, 1 tablespoon malosses, salt. Boil 5 hours 5 2-3 cups flour, 4 eggs, 1 nut, in a new cloth well Leave r'oom in the cloth for pudding to rise. Mrs. E. W. Chapelle, Harrisville. BAKED APPLE DUMPLINGS. Sift 1 quart the above JlOUi' and 1 heaping and mix with 1 tablespoon salt. Add enough sweet milk to make a dough just out % inch thic]{ and cut a few apples on each square, each. together pudding teaspoon Roya] Baking PowdJ'lr, a little lard and one of butter. Roll Place to Serve with any ):I. Dehring. stiff enough to handle. as for pie. and cinnamon Prepare add a little butter, and bake as you would pie. Fo:d corners into squares. apples vanilla sauce. CHOCOLA TE PUDDING. 1 quart milk, 2 cups wheat bread crumbs, 3-4 cup sugar, 8 tablespoons ~hocolate, 1 tablespoon Kingsford's Cornstarch, 1 tablespoon butter. Mrs. A. Rosenfield. SNOW PUDDING. 2 tablespoons Kingsford's salt, teaspoon of walnut, Ad,d whites of 2 eggs beaten stiff while starch 2 tablespoons Cook until ford's Cornstarch to 1 pint milk. SAUCE-Yolks of 2 eggs, sugar. Cornstarch, wet with water, Pour boiling water on until butter it size thickens. is 'hot. sugar, thick and flavor. 1 teaspoon Kings- Katina Little. SIMPLE FIG DES3ERT .. Take 1 pound fi.gs, wash thoroughly t,o cover. water When cool add the juice of half whipped cream. In the morning add 3-4 cup sugar a lemon. and soak over night in enough tender. Let get cold andr serve with F. B. P. and cook until % lb. d'ates, nutmeg, little salt. Mix all pudding mold, boil 2 % hours. lA, ingredients. Serve with sauce. 1h lb. grated 2 well beaten bread crumbs, into Mrs. Schwartz, Flint. eggs. Put DATE PUDDING. sugar, lb. suet, 5 ounces Take 4 tablespoons CORN MEAL PUDDING. corn meal this and. 1 tablespoon is well cooked, 1 pint of boiling milk. When add 2 eggs, butter teaspoon cinnamon, milk. Bake 1 hour or over and serve with butter. size of egg, and 2-3 cup sugar, little and pinch of ginger salt, flour and stir and somewhat 1h and another into cool, cloves, 1 pint of E. R. Small. teaspoon 50 CE:\lENT CITY COOK BOOK FIG PUDDING. 4 eggs, 1 cup sugar, lh cup sweet milk, 2 cups suet, 2 cups chopped figs, 1 teaspoon Royal Baldng salt. will keep for a long time. tablespoons Spices may be added if wished. SAUCE-2 brown sugar, Steam 2 or 3 hours. flour, 1 cup choppell lh teaspoon Powder, This pudding spoon flour. Flavor. it ,will give Cream and add boring water If the sugar the caramel is scorched flavor. a little 1 tablespoon thick butter, enough bef'ore flour and butter until Lillian Rockafellow, 1 table- for use. is added Flint. PR UNE 'WHIP. 25 prunes, % cup sugar, SAUCE- soak over night, pllh.h salt. Put 1 pint milk, lh cup sugar, chop; 3 eggs, beaten, in buttered dish. when it simmers stir in 3 beaten yo~ks. Flavor. 1 teaspoon Kingsford's Cornstarch; lVII's.Bchwartz, Flint. beat whites to froth; Bal,e 20 minutes. FIG PUDDING. 1 cup suet powdered fine, 1 cup figs minced, cups sweet milk, 1 cup minced apples, % cup sugar, 3 eggs, 2 scant flour, 2 teaspo'ons Royal Bal,ing Powder, in milk, add flour, 3 minutes, sauce. add eggs beaten add baking powder. light, then pinch of salt. sugar, salt, Steam 3 hours. 2 cups dry bread crumbs, 1 cup Soak the crumbs Beat hard ::\lrs. R. Mills. and figs. Serve with suet PIES PUFF PASTE. of lard and. flour 1 pound in bowl ~ pound a little lard and 1 small the butter flour, 3-4 pound butter, Put and IF IT'S FROM cup ice cold water. and ++++++++++++++++++++++++++++++++~+++++++++++++++++++t. :(. ~ + + :t To Be a Successful Cook and Obtain the Best Results :i: + + + + :t: ~ from These Recipes You Must Use First Class Material + + + + + + i i + + + + i Flewelling's Grocery I :t: ~ + ~ t i + + + + + + + + PHONE 211 t ~ 715 FIRST STREET i i +++++++++++++++++++++++++++++++++++++++++++++++++++~+ IT IS GOOD + + + + + + + + CE~ENT CITY COOK BOOK 51 mix together with until as possible but tel' is all used up. fOr patties. knife, then roll out; l{eep folding Then set on ice 3 or 4 hours. and adding butter Roll as thin Mrs. H. M. Reeves. i\IINCE MEAT. Chop 5 pound,s of cooked meat, 1 peck apples, 1 r;ound each of orange, lemon and citron each of cinnamon tablespoons and cloves, pepper, and 2 tablespoons sugar 6 cups brown pounds ~urrants, spoons spoon salt, sweet cider. 1 Vz Just let it come to boil. 4 pounds ralsms, ~ peel, 4 table- 1 table- of Mrs. H. M. Reeves. allspice, and 3 quarts LEMON PIE. Juice and grated rind of 1 lemon, 3 tablespoons Kingsford's .emon, sugar and, butter, which has been dissolved Stir briskly Pou l' on this thick. until the beaten whites Pour mixture 2 tablespoons white brown. sugar, and put Cornstarch. Mix water, 1 cup sugar, Vz cup butter, 1 cup rind and when they come to a boil add and the yolks that h'as been to which has been it becomes a nice Mary G. Churchill. in a little water, into crust the 2 eggs in oven until of 2 eggs, water, and ju ice of the cornstarch, of eggs. baked. added light For 1 large pie arow 1 cup stewed pumpkin, COCOANUT PUMPKIN PIE. Vz spoons 1 tablespoon nutmeg, bal,e until brown sugar, melted 1 cup grated center and 2 of white butter, cocoanut. P.our Serve cold. 1 teaspoon is firm. sugar, 4 eggs well beaten cinnamon, into a pastry teaspoon salt, 2 table- together, Vz grated lined and Mrs. C. S. Goddard. pie plate teaspoon 1 Vz cups cream, very stiff, 1 tablespoon sweet beaten meg to taste. Bal,e with no upper crust. CREAM PIE. 1 cup pulverized flour dissolved in little milk, vanilla sugar, whites of 3 eggs or nut- Mrs. Edward Churchill. Chop 4 quarts place after raisins, % pound: cinnamon. tomatoes Cook they come to a boil. Drain and add 2 pounds brown sugar, in a kettle with enough water to cover. citron, % cup suet, 1 teaspoon 'MOCK MINCE MEAT. green tomatoes; drain off what liquid you can and 1h hour 1 pound and Mrs. A. D. Brown. cloves nutmeg, MINCE MEAT-(1 Gallon.) brown sugar, liquflr salt, 4 teaspoons 2 pounds lean meat, 1 poun'd suet, 4 pounds 14 pound citron or apples, lemon peel, in which meat was boiled, 2 teaspoons ground cinnamon, 1 nutmeg. Boil beef unti fine, also chop apples and suet. COJk raisins about 1 hour. Soak citron peel Then mix all 2 p'ounds ralsms, 1h pint vinegar, cloves" 2 tea- c'hop ltnder, and in hot water and sca'ld 'V. C. Spens. together Mrs. 2 pounds v.. pint spoons quite then chop. we:l. Chop 1 cup raisins, and juice of over this mixture of 1 lemon, pinch of salt and 1 beaten on one side of a round of pie crust; it and pinch edges together. Bake. add 1 cup sugar, egg. grated rind 1 teasp~on the other SIde Mrs. A. Potter, N. Y. turn Put BANBERRIES. citron, 2 ounces 1 pint cooked into berries with pie crust. STRAWBERRY PIE. strawberries. a few drops Roll lemon. of about 8 small Use a meringue and stir crackers or straps of E. Gibbons. 52 .. CEMENT CITY. Co"OK BOOK rich pie paste to Y.t 1 inch wide. Bake Roll long and pairs with Winchester the table. filling. WINCHESTER STICKS .. inch in thickness, in a moderate Dust with powdered an'e cutin oven and put strip.s 5 inches in sugar when read:y for together FILLING-Mix the grated 2 teaspoons constantly rind of 1 lemon, of butter until boiling point 1 cup sugar and also juice, 21h tab:espoons an'e: 1 egg slightly flour, beaten. in a saucepan; when melted ad'd the mixture is reached. Cool before spreading. then add Put and stir F. B. P. PINEAPPLE PIE. from 1 can pineapple, sugar. a little yolks of 2 eggs, 1 tablespoon Kingsford's Juice then add choped Boil together Cornstarch, pineapple. grated lemon Line pie till with crust a,nd fill with mixture. When done, cover with a meringue mad~ of the beaten whites of the 2 eggs and 2 tablespoons until peel may be added. 3 tablespoons If 'cesired, sugar. thick, Mrs. G. Wiilson. CURRANT. PIE. 1 large sup ripe currants mashed, I1h cups sugar, ~ tablespoon yolks of 2 egg"s, scant ingue made of whites is added, after pie is baked 1h cup water. of egg and 2 tablespoons Bake wit'h lower crust and. then set into 'oven until 'white flour, and use mer- sugar. Meringue brown. Mrs. McConnell, Toledo. a light ORANGE CREAM PIE. of 2 eggs with the yolks Beat 1h cup granulated froth, Put tablespoon of orange. thoroughly into 1 pint in oven and let brown slightly. into a baked crust. su,gar, flour, 1 even tablespoon Kingsford's Pour add 1h cup granulated For Reliable Goods See sugar. Add 1 heaping Cornstarch dis.s01ved in milk, pour 'Of boilin:g milk and let cook 3 minutes. Let cool an'd flavor with extract Beat the whites to a stiff flavor with orange and spread on top. 'Mrs. C. B. Warren. ~+++++++++++++++++++++++++++++++++++++++++++++++++++~' ~ + + + + £ + + I REYNOLDS' JEWELRY + + + f i All Goods Warranted STOCK I I I i + + ~ + + + + + + + + + + + + + + + + + + + + ~ + + + +++++++++++++++++++++++++++++++++++++++++++++++++++++ Repairing a Specialty + + + + + :I: + + t THE CEMENT CITY COOK BOOK 53 BANANA PIE. Cornstarch, vanilla. lh cup sugar, 1 tablesp'oon Kingsford's 1 pint milk, 1 teaspoon Let mixture eggs, thickens. a layer of bananas of 2 eggs with a little 2 pies. thicl\en. into the crust sugar. Have Cook in a double pie crust and them. Put on pie and brown in oven. and pour custar':; over baked boiler yolks of 2 or 3 untC it Slice cold. Beat white.'> This makes Chicago. 1\1rs. A. W. Emerson, 1 cup raISInS chopped Add lh cup sugar, 1 tabelspoon ing into crust beat sugar of egg and 1 tablespoon in 1 'We:! beaten egg. together boil butter. 20 minutes. Just before pour- Bake and then add beaten whites Ruth W. Kelley. and brown 1Slightly. RAISIN PIE. and 1;2 cup water, nour, 1 tablesl-oon NUT AND DATE PIE 1 cup powdere'd sugar, 1 large 2 eggs, 2 tablespoons dates separate:y. sliced dates, ~lix fiour, baking eggs Finally Use an extra large Serve with whipped powder, Beat add the other pie tin. cream. sugar ingredients This and nuts. 1 large cup English walnuts, cup flour, 1 teaspoon Royal Baking Powder. and yoll{s of in whites. 1h hour. using. beat arrG bal{e in a Blow oven for is better the day before together well, the whites baked Beat then and yolks Do not use any pie crust. )11'8. A. W. Emrs,on, Chicago. FROZEN DESSERTS FROZEN PUDDING. 1 % cups sugar, rind of 2 tll'"ps water, yolks of 4 eggs, % cup raisins ] Put on the water lemon, cream. 1 pint sweet Then add eggs we:J beaten. Boil again Cool before adding cream and then freeze. chopped and and add raisins Thie; will serve 6 iMrs. E. C. Oliver. fine, grated sngar and lemon. or S people. and boil. Juice of 3 lemons and 3 oranges. sug:lr and 3 cups water. Freeze. Add 3 bananas ::\lrs. J. chopped, 3 cups ::\fcDonald, Ontario. FIVE THREES. 'MERINGUES. 1 cup granulated sugar, whites good vinegar. muffin tins. Beat well and bake 45 minutes shere; may be used in serving These of 3 eggs beaten 1 teaspoon in a slow oven in greased stiff, ices or salads. ~Irs. H. Seligman, Chicago. Juice and 3 cups milk just before of 3 lemons, 1 large eggs, freezing. orange, 11h cups sugar, whites of 2 or 3 LEMON ICE. Dissolve one package Quart of mill{ and freeze else to do to make J ELL-O ICE CREAM. of Je11-0 lee Cream Powder, it. is nothing There to be added any flavor, in one and nothing the most delicious ice cream. PINEAPPLE 1 cup sugar, SHERBET. 2 cups water, the sugar. pineapple juice and part of 1 can pineapple, a boiling syrup of the fruit through water whites of the 2 beaten ped fruit and al:ow it a coarse it to help put in without to simmer into the strainer through eggs. strainer. Finish straining. a few minutes the freezer, Then feezing. using in the syrup. the water. 2 white.s of eggs. Make Chop Then mash ?f the and aod the the finely ~h~p- Mary G. ChurchIll. remainder freeze the partly Some prefer 54 CE"ME'NT CITY COOK BOOK FRUITS AND" JELLIES WINE JELLY. 1 box" Cox's Gelatine soaked this 1 qlJart of boiling water, dis:solved, wille and wine glass of brandy. then take off the stove in 1 pint of cold water 1 hour. Pour onto add 2' pounds of loaf sugar, put OIl stave until 1 pint Sherry and add juice of 2 lemons, Strain through c:oth into mold. lIrs. H. M. Reeves. }>EAR CONSERVE Cut fine % peck lhard Bartlett " there should stand over nigh 1. ium sized oranges ehopped fine. 5 pounds. be about the monljl1:~ III and 2 lemons, Stew" not boil, pears. After Put % pound boil 1 hour 1 pound :)-4 honl'. Put and cored and let and then add juice of 4 med- 1 pound walnu t meats. . .\'Irs. C. B. Warren raisins, in tumblers being sugar pared over this 1 quart chopped ~lld chop pulp with apple. ORANGE MARMALADE. sugar" 1 quart white thick. Cook until apple, 1 orange. Grate rind. L. M. Oliver. Rub down from quinces into very thin s:ices hours quarter several with jelly around or until them. quinces Seal as jelly. QUINCE CHIPS. and wash, pare, quarter and put into boiling syrup. are done and "have turned and core. Cut eacJh for Cook slowly dark red F. B. P. very FOR ANY JELLY. I I --- heating in oven, juice don't Place but take sugar of juice Have 3 pints of sugar. To 4 pints 15 minutes. and boil it brown. l~++++++++++++++++++++++++++++++++++++++++++++++++++~ ~ ~ ISinclair Dry Goods iCompany in kettle let 'Ve alwaJ's show t.he neweSt and most complete stock Any pUl'chases made from us that are not perf,cctly satisfactory in every' \Va)'will be taken back and your money cheerfull)' refunded. + + + + + + + + + + of Dry + + + + + Goods, NotionS, Novelties, Coats, Skirts, Curtains and Millinery in + i :i: Al pena. i + + :t: :t: :t: + + i :I: + + + + i i + + + + + + :I: ~asonic :I: t t ~++++++++++++++++++++++++++++++++++++++++++++++++++~ Sinclair Dry Goods Company Our greatest aim in business is to please you. c..A.lpena, ~ich. Block --- 'CEMENT CITY COOK BOOK Put .sugar in juice and after it comes to boiling point boil for 5 minutes. E. R. 3111alL QUINCE HONEY. 6 or 8 large Have ready ~ll. quinces 'water J:::lear and thick glated in a separate are ripe quinces. a syrup mace put dish. as de€ired. in syrup. Strain Put Wipe them clean, then of 5 pounds the Boil granulated cores and and add the in jel:y glasses syrup. or jars .. sugar. seeds Boil grate skins As fast in plenty all until an'd as of it is \'Irs. S. S. Clark. 4 pounds sour ~.~ pound walnut meats. of CONSERVE. fruit, 4 r-ouncs Boil untillhiclL sugar, 4 oranges, 1 pound 1\1rs. A. Potter, raisins, 1'\. Y. 8 pounds of firm pears ~2 pound Coo k un til crystallized fruit ginger. i.s transparen t. GINGER and same PEAR. amount Add just enough water to start of sugar, 3 lemons, 2 oranges, cooking. :\1. S. J. FRUTTI TUTTI stems and remove with CONSERVE. of from 2 pounds skimmer core anG slice 2 pounds off. and \Vipe remove in boiling water slipped plums e~sily apples. in alternate \, ith sugar, USing In all 5 pounds. cook sie"e to kettle until mixture plum pits. slowly to remove Add ra.isins Arrange \Vipe, pare, cook fruit unt! and is thick, blue plums, as soon as skins immerse can be and each layer generously each of pears layers, Place stirring .sprinkling kettle 1 cup of Sultana are soft. on the bacl, frequenCy. raisins l\Irs. E. Anderegg, range through of Rub cleaned, and a return Toledo. THE CE~IENT CITY COOK BOOK ORANGE ~IARMALADE. 7 oranges, Open the fruit strij;,s or chop. 5 lemons. and remove Boil seeds, Take 3 pounds for in water 3 hours. saving pulp and juice. fruit. to 2 pounds sugar Drain off water. Cu t rind in small Boil until clear. F. B. P. PICKLES AND RELISHES MEA T RELI3H. 2 quarts ripe cucumbers chopped, 5 quarts cabuage, 1 dozen I~Hx all green together cucumbers, with 2 dozen salt cup of green. and tomatoes, stand let 1 dozen 1h over small dozen night. onions, peppers. Drain in the morning. DRESSING-l 1h oz. mustard, gallon tumeric. 7 cups wlhite sugar, vinegar, ground Cook and while hot mix with chopped mixture. :Mrs. L. Cardy. 72 pound FRENCH PICKLES. 2 qt.s. cucumbers, 2 qts: onions, flower, 2 qts. celery, 3 green pePI:ers. leave overnight. mustard, \."inegar. 3 teaspoons Boil In the morning and pour tumeric powder, chopped drain. over tomatoes, 2 qts. green cauli- Chop all and add sma!: cup salt and and 1h cup flour. Take 4 cups 5 tablespoons lyIix with 2 qts. sugar, 2 qts. E. Buelow. vegetables. CORN CHOWDER. potatoes Add Just Slice butter diced, before removing 2 onions and boil. and seasoning. 1 can corn. add Add some from fire ] cup mille Mrs. A. Potter, N. Y. It+++++++++++++++++++++++++++++++++++++++++++++++++++~ ; i THE BEST RECIPE TO SECURE A SATISFACTORY t ~ + + i I ~~oto + + + + + + + + + + + + + :i: + + + + I GO TO THE LEADING STUDIO \ja~ ~oc~er' s + + + + :i: + + + I~+++++++++++++++++++++++++++++++++++++++++++++++++++ TAKE THE LEAD FOR UP-TO-DATE-WORK + + + + ~ + + + + + + + + :I: + + + + i THE CE)IENT CITY COOK BOOK J When llOU are tired of these .+++++++++++++++++++++++++++++++++++++++++++++++++++++ ~ ~ + i + + + + i + + + + I ~ CLIMIE'S ~ + + ~ recipes try + + + + + :i: + ~ ~ ~......+++++++++++++++++++++++++++++++++++++++++++++++++++++ PHONE 207 . CHUTNEY SAUCE. + + + + + + 57 + : + + i i + + ! + i + + + + + :I: + + ~ 1 pint vinegar, 2 quarts tomatoes, onions, 8 large salt, cinnamon apples, and cloves. 2 cups brown sugar, 4 red peppers 1 teacup (sweet), raisins; 2 large last of all, Chop all fine and boil in their own juice. )Irs. Harry Bittner, Cleveland. PHlILADELPHIA PICKLE. % peck green tomatoes, 1 dozen large cucumbers, horseradish, 1 coffee cup grated oz. eacfn black and white mustard Chop onions, cucumbers, let stand vinegar 3 hours, to cover. cabbage, 2 large onions, 2 small heads seed, 2 oz. celery seed and % pint Add salt and peppers. tomatoes cabbage, 2 large red peppers, 2 salt. and cider Mrs. B. Bryan, Cal. and enough then drain dry. Add 1 pound sugar It will keep any length of time. FRE~CH PICKLSE 1 peck green tomatoes, stand and let 15' minutes 6 onions, overnight. in a mixture and 4 red peppers; In the morning of 1 pint vinegar drain again. Then Remove 2 pounds from the sugar, 1 tablespoon stove 1h pint white mustard cinnamon, 1 teaspoon seed, cloves. jabout 1 cup of salt co~ water. vinegar, black pepper, longer. chop fine and add drain well and of to 2 quarts 2 quarts 1 tablespoon of Boil 20 minutes L. M. Oliver. add 36 ripe tomatoes, t.'ugar, 2 cups vinegar, 2 of cloves. Boil half a day. 6 green 2 teaspoons peppers, salt, 2 large 2 of mustard, onions, 2 cups brown 2 of cinnamon, Mrs. H. M. Reeves. CHILI SAUCE. 58 CEMENT CITY COOK BOOK TOMATO RIDLISH. peel and chop fine. Drain overnight. 1 pecl{ ripe tomatoes, add 6 red peppers celery, 2 oz. mustard Do not heat vinegar. and 4 to 6 onions. seed, 1 cup granulated these. Mix all together Next day 3 cups c1hopped Chop fine. 1 quart sugar, cold and put away in cans. ~1. Dehring. Take 1h cup salt, PICCALILLI. 1 peck green tomatoes, 8 onions, 1 head cauliflower, to stand overnight. this mixture vinegar, sugar, ginger, until pinch cloves and allspice. very tender. of cayenne, Drain, then boil and cook in 2 Quaru, vinegar, 1 tablespoon cinnamon, 1 cup salt. Allow in 2 quarts water, 1 Quart 1 pound each of and seal. Mrs. L. 3howers. tender Drain 2 tablespoons Boil until 15 large ripe tomatoes, CELERY RELISH. 2 small red peppers, celery, all chopped fine; 2 teacups wine vinegar, all boiled together sugar, 2% Ihours or until quite 2 tablespoons thick. 4 large onions, 24 sta~l{s salt, 21h cups white Seal. F. B. P.- CORN RELISH. 1 dozen corn cut off cob, 4 to 6 onions, Ch-op fine. peppers. Coleman's mustard, % cup salt. in cans. Take 1 quart rinegar, 1 head cabbage, 1 cup brown sugar, 'Mix all together and boil 2 ~arge red 1,4 pound Seal M. Dehring. 1h hour. MEAT RELISH. Chop 2 Quarts ripe cucumbers, green tomatoes, Add 1 cup salt. onions, 2 quarts pers. Let stand and add dressing made of 19a1lon flour, 2 cups mustard, ables and scald well. 1h ounce Then bottle. 5 quarts cabbage, 1 Quart green cucumbers, 1 dozen small 3 green and 3 red pep- c rain well 2 cups pour over veget- Mrs. G. W. LaChappelle, Harrisville. In the morning 7 cups white 'Cook dressing, overnight. vinegar, sugar, tumeric. 1 quart sugar, vinegar brown enough cooked beets 1 tablespoon chopped fine, 1 black pepper, cup ground salt to taste. to moisten well. BEET RELISH. horseradish, Pu t 1 eu p in cans with Addie LaChappelle. % bushel cucumbers, CUCUMBER PICKLE. 4 Quarts onioQns, 2 quarts vinegar, celery Coleman's mustard, seed, tablespoon curry powder, 1 cup 1lour, 3 cups 1 tablespoon sugar. tumeric, Mrs. Hattie 2 tablespoons tablespoon Showers. GREEN TOMATO CHILI SAUCE. % bushel green tomatoes. Chop fine 2 quarts Slice and stand onions, 2 red peppers, all kinds t()f seasoning. Drain. 1 pint water, in salt water 1 quart vinegar overnight. or more, Mrs. L. Showers. STUFFED GREEN PEPPERS. Make a brine of 1 gallon cider vinegar, seeds out of peppers Take dry mustard. tomatoes and cabbage. 1 cup each of salt, and stuff with chopped and green Mrs. L. Showers. sugar lh bus'hel sugar, tomatoes, salt 3 cups 1 large Or 2 small peppers. bags. and black peel and slice. Cool{ until pepper, Add cinnamon, a little pinch cloves CATSUP. soft. of cayenne and allspice 1 pint vinegar, pepper, in little Mrs. L. Showers. CEMENT CITY COOK BOOK COSTS A LITTLE MORE THAN ORDINARY FLOUR AND IS WORTH THE DIFFERENCE. BUY ENOUG"H TO TRY. THE. MILLIONS WHO NOW USE CERESOTA FLOUR ONCE USED OTH- ER BRANDS AND WERE SATISFIED BUT A TRIAL CONVINCED THEM THAT BET- CERESOTA WAS BETTER TER - MADE BREAD-AND MORE OF IT. ~+++++++++++++++++++++++++++++++++++++++++++++++++++ ~ i + + + + + + ~ + + ~ t :t i ~ t ~: :I: + :I: ~ :i: i + + :i: + + + + + + + + + + + + t + + - + + + + + + + + + + ~ + ~ + + + ~ 1 : 1++++++++++++++++++++++++++++++++++++++++++++++++++++ For Sale By C.H.~cKIM + 59 .~ : + + + + + + :I: + + ; :I: :I: :I: :I: i ~ * ~ + :I: ~ :I: + + ~ ~ + + + + + + + + + + + + + i + + + + + + + + + + + i + + ; + + * i + i 60 THE CEMENT CITY COOK BOOK BEET PICKLES. small Boil 1 pint and When scalding cider beets until vinegar. hot seal tender. Boil in jars. Make a syrup sugar and vinegar of 1 cup brown sugar and tlhen ac d beets. Mrs. A. D. Brown, Tower. MUST ARD PICKLES. 1 quart small cucumbers or more, 1 quart large cucumber cut up, small whiteonions, 2 quarts green tomatoes, chopped, sugar, into 1 gallon 1h pound Coleman's mustard, I1h cups flour. Make a paste of flour, mustard, liquid Mrs. L. Showers. in pickles, vinegar, boiling put let 3 2 heads 1 oz. cauliflower, tum-eric, 2 quarts 3 red peppers teacups -tumeric, boil 2 minutes granulated this stir and pour over pickles. ENGLISH RELISH. ' seed, stand vinegar. onions, 1 quart 1 small 1 1 large 3 green peppers are chopped.) and 1 gallon water seed, 2-3 cup flour, 4 cups brown sugar, tomatoes, fine. and let Take IMix well, pour over are made after vegetables ((All measurements cucumbers, 1 quart S{J as to take off the salt water, tumeric wet witJh a little and cook until tender. drain very thoroughly 14 oz. celery green chopped and pour over mixture Good cooks all Tr:i1I..O t ry use quart large cauli- flower, 3 red peppers, pint salt overnight. . In the morning and 1/2 gallon cider vinegar, add the following mixture: 14 oz. mustard 14 cup mustard, 1h oz. the veget- ables Mrs. T. King. i +++++++++++++++++++++++++++++++++++++++++++++++++++++. + ~ i I + + + i :t: + + + :t: + :I: + :t: + + + + ~ ~ +++++++++++++++++++++++++++++++++++++++++++++++++++++ ~ ~ :i: over the coun - i I + + ~ i :I: + + + :t: + :I: + :I: + + 01 .; + t gingerbread, ginger cakes and cookies; puddings and other desserts. and in sweetening vegetables. Karo Cook Book-fifty home candy making-free. pages, including thirty perfect recipps for. Send your name on a post card, today. for cooking, ~andy making all table uses. It gives a fine flavor. in all dishes where Use it sweetening is needed - in in sauces, preserves, pastry, Corn Products Refining Company P. O. Box 161 New York and ~~ "THE CE~lENT CITY COOK BOOK ~++++++++++++++++++++++++~++++++++++++++++++++++J.~+ + ~ + + + + + ~ I W./j. Cilmpb~11 i + r + + + + + + . .---------------------- Plumbing and --------- --------------- ....---- /jeating + .x. + ; t + + + + + i + ef. + + ~ t + + + + + + i ------- ------- + + + + + + + + + + + t + ~ ~ + t ~ .++++++++++++++++++++++++++++++++++++++++++++++++++++~ SANDWICHES ] cup rIch AG.: % cup chopped walnuts. DA TE AND NUT SANDWICHES. dates. Use with whole wheat cream to 1 cup chopped \Vhen well blended brelad. HONEY AND PECAN SANDWIICHES. ~Iix 4 tablespoons soda not 'biscuit, thicker butter and tlhan % inch. honey with 2 tablespoons fill Wi01 mixture. chopped The biscuit pecans. should Split be add "hot made SANDWICH Blend % cup finely TO SERVE WITH LEMONADE. 2 tablespoons chopped dates with ~pread 011 buttered whole wheat bread. orange juice. SANDWICH. Butter on8 end with tigh tly and fasten with toothpicks. Remove "possible. roll Quick oven until and lightly crisp browned. of crust, a loaf sprinkle of bread and choppec shave off and salted in thinnest peanuts. Lay on a flat pan and' plaee pi'Cks and serve Remove 6~i('es Then iu a hot. Place chopped a lettuce pimentos. leaf PIMENTO SANDWICH. between buttered bread. On tlhe lettuce place Choppd ham and mustard SANDWICH. picl\les make a good filling for saud wiches. 62 THE CEMENT CITY COOK BOOK DRINKS GRAPE JUICE. 10 pounds grapes in 2 quarts water. to press out skim and bottle while hot. easily. juice Return Let to the stove. simmer until Add 4 sups soft sugar. enough Boil, Take all kinds of sugar fruit of and water syrup thick and flavor with lemon. of serve 20 people. fruit, 1 cup of sugar, FR UIT PUNCH. and cut boiled Let it cool and add water. juice of 6 lemons and 2 quarts them up and mix together. together; this over pour the About 1 solid M,ake fruit quart of water will 6 lemons, 1% pounds 2 quarts sugar with freezing boiling water. juice. cream and eggs. the add the Pour Add LEMON SHERBET. sugar, 1 pint sweet the water over the water, strain cream, ",1hites of 6 eggs, the rinds of lemons, mix the cool. partly Mrs. J. K. Cohen. After and COCOA. Take 1-3 water to 2-3 milk and let come to a boil. 1h teaspoon with this utes or more of grated choco:ate to form a dry mass and stir for bailing. ,or cocoa. Mix enough To each cup allow granulated sugar into boiling milk and allow 2 min- A. Schoepftin. RASPBERRY SHRUB. in refrigerator 'PI,ace the berries in a jar with enouglh vinegar Let them stand or ++++++++++++++++++++++++++++++++++++++~++++++++++++~ + + + + 3 days. ' to cover them drain them. in sieve or cellar Let i I THE&~SERVICE dishes red'uces ply }'lou. the laundry and cooking It also helps An abundance and ad,di'l to the comfort utensils. of the bath. If you are not provided wit'h such of STEAMING HOT WATER greatly + + + + :I: :I: + + + the work of waShing in ~ :I: * ~ + + + + + -Ie + + + ~ t ~ + i i ~ + + + + -Ie + + + + + + + :I: ~ + + ~ + +++++++++++++++++++++++++++++++++~++++++++++++++++++ Eddy Engineering Company PLu.~mING-HEATING-VENTILATING Office 150. Residence, EDDY BUILDING 123 and 281. we can sup- conveniences, Phones: . THE CEMENT CITY COOK BOOK 63 bag, but do not jelly 1 poun: white sugar. be used in same way. squeeze Boil, out skim, the pulp. let cool and bottle. To every pint of juice add Blackberries may Mrs. S. S. Clark. strain. Boule 4 Quarts RASPBERRY SHRUB. to 1 quart juice and keep in cool place. rMpberries To each pint of vineg,ar. add one pound of sugar. Let stand 2 days and then Boil 20 minutes. 'Mrs. A. D. Brown, Tower. CANDY "Sweets to the Sweet." Prepare sugar, Cook until nuts butter brown water. and spread size 'of walnut, threads it PEANUT BAR thickly pans. over buttered 2 tablespooIlB vinegar, and pour over nuts. Take 1 pound 2 tablespoons A Schoepflin. OPERA CARAMELS Take not whip. board. ad d! 1 equal parts Stir in sufficienrt pulverized Knead, well on board with, sugar of unbeaten whites of eggs and cream. Mix but do to form a mMS to mold on a smooth. Then :Mark in inch squares. A. SClhoepflin. for every white of egg used. it becomes sugar until teaspoon vanilla SUGARED POPCORN Pop corn and remove Put 2 ta.blespoons quarts. add % cup water and boil corn andl sHr until 16 minutes. Stir and 2 cups brown .Ill hard but'ter kernels. in a granite sugar. only occasionally every kernel is coated. There should be about sauce pan al~d when melted point Bring while over to the boiling cooking. 'Pour Mrs. L. M. Leavitt. 2 2 cups white 1 cup mnk, sugar, -butter in cold water. late, a soft ball CHOCOLATE FUDGE 1-3 cup Karo corn syrup, size of egg or a little larger. Cook until 2 oz. Baker's choco- -s it for 'M. Leavitt. Mrs. L. .. '\ \ BLACK WALNUT CANDY 2 cups white brittle in water. sugar, % cup Karo corn syrup, Then pour over beaten whites until thoroug,hly and add nut meats. lh cup water. of 2 eggs. Mrs. L. M. Leavitt. Boil Beat FONDANT FOR CREAM CANDY 1 pound granulated\ sugar, but lh pint water, no longer. cream of Boil without Stir until dissolved, bean. a soft ball can be formed when syrup is dropped and stir with wooden padd1le on marble Mold and set aside, covered' with damp cloth for a day or two. int'O candly. in coM water. until R. Hilliard. slab or cold, platter, tartar stirring size of until Cool well it creams. Then mold 2% cups brown PENOCHE sugar, % cup cream, butter and add, 1h cup chopped walnuts, % cup chopped Beat well and pour into a buttered minutes spoon vanilla. fore cool. size of an egg. Boil 20 almonds, 1 tea- be- Cut in squares Emily S. Hilliard. tin. 4 pounds pulverized' sugar, white of 1 egg, 14 J}'Ound'butter removed). times. A'bout as much water as white of eg~. Save 1 bowl of sugar for mixing and rolhng. (with salt two or three Sift sugar Mrs. B. Bryan, Cal. CREAM CANDY THE CE:\IENT CITY COOK BOOK 1 cup brown 2 ta'blespoons water, buttered tin. sugar, 1 cup w,hite sugar, % cup butter,' 4 tablespoons vinegar. and when brittle in water pour -into BUTTER SCOTCH Boil ROYALS 4 cups white sugar, 1 cup water, ill water. and put on ice until \Vhen done 2 teaspoons add glucose. any luke warm BoH Vrlis unUr you wish. either stir 'When cool stir until white' and firm like fudlge .. it and. nuts into Drop teakettle. t!he. knead over to dry. chocolate paper flavoring Do not on oiled Then creamy. into balls. Melt %, of a cup of Baker's baUl? in the until white chocolate place ane forms a soft ball taI;;e off stove ft. Then on stove or while Knead on a platter roll the mixture sioft enough and is the secret. To get J. Little. cooling. together Boil cups darI;; brown removing Ilh Jus-t before into buttered become waxed paper. tin and a light elolor pull SOFT KARO CANDY. until a hard ball is formed when and 2 tablespoons fire add sugar, from the ] allow to' grow cool strips inch into butter teaspoon enough and cut lemon tested' 1h cup Karo extract. to pull. When into in cold water' syrup" Tl1rn it has. in Wrap Karo Cook Book. pieces. 3 cups granulated 1 cup chopped sugar, nuts, slowly butter. Do not until and stir 20 minutes. Boil stir syrup, tablespoon in water. in the nuts DIVINITY 2.3 cup milk, % cup corn sugar five cents' wlorth figs, 5 cents' worth forms or until it for 20 minutes taken from. stove cooled. and or Karo dates', soft Then 1 'balI stir J. Little. CRYSTALIZED NUTS and Then sugar, 1 cup threads. granu.Jated nut. platter. 1 of wat~r, vinegar it A. Schoepfiin. i 1 tablespoon Boil until size of hickory lay on buttered 'VHOLESALE AND RETAIL DEALER IN D. LINCOLN.... piece of butter dip blanched nuts andl I+++++++++++++++++++++++++++++++++++++++++++++++++++~+ + + + + + + + + + + + + + + + + i + + * + + + + + + + + ~ i i + + i + + :I: + + + + + + + + i + + :I: + + + + + + * + + + + + + ~ +++++++++++++++++++++++++++++++++++++++++++++++++++ ... FRESH AND SALT FISH ......TELEPHONE 72 }"ISH HOUSE AND OFFICE NEXT TO D. & C. DOCI{, ON RIVER. .' . THE CEMENT CITY COOK BOOK 65 SUPPLEMENT TO THE CEMENT CI'IY COOK BOOK BREAD STUFF Scrape the long enough just heaping cooked 1:10 coagulate corn from cob; CORN CAKES. corn t,he milk is best. that has been in hot water Add 3 eggs, 1 cup milk, 2 tablespoons flour, 1 tablespoon sugar, Httle salt. ~ cups Quaker, oats uncooked, spoon salt, 1 teaspoon Royal Baking sugar, spoon Powd~r, 2 tablespoons butter. QUAKER OATS PANCAKE3. soak over night, in 2 tablespoons soda' dissolved 21,.2 cups sour milk, 2 eggs beaten 11;2 cups hot water, flour, 1 tea- 1 teaspoon lightly, table- Mrs. F. Fidler. I I cup sour milk, is best), (brown sugar 1 egg, 2 tablespoons 1 teaspoon soda, melted 3 tablespoons 1h cup corn meal, % cup flour. butter, A. Rutson. JOHNNY CAKE. I quart sweet milk brought Stir an egg. waked Then mix and let in warm water. rise thoroughly. When ,Mix quite Put twice. point, 1 cup sugar, butter size of luke warm add 1 yeast stiff. in pans Set and bake previously in a warm place over night. about 'Mrs. Samuel Wallace. 25 minutes. cake ROLLS., to boiling 1 cup sweet milk, 2 ta'blespoons teaspoons as pancake Royal Baking batter. Powder, little sugar, salt, 1 egg, 2 tablespoons flour added to make butter, 3 as thick M. L. Little. MUFFINS. 1 quart 1 tablespoon buttermilk, salt, flour I1h .teaspoons P:ANCAKES. to thicken soda, (1h pint white 2 eggs. Put to I cup graham), last Vhing. in soda C. T. Park. CAKES 1 cup sour ~ream, 1 cup granulated hickory nuts. Boil sugar and cream until sugar, 3-4 cup butter, ropy and add nuts. SOUR CREAM FILLING. 1 cup chopped Ida Whitten. 1 cup brown sugar, spoon cinnamon, 1 teaspoon soda, 1h teaspoon 2 cups graham flour, 1 egg, 1 tea- K. O. cloYe6, a little salt. GRAHAM 'DROP CAKE3. 1 cup sour cream, 66 THE CEMENT CITY COOK BOOK FRUIT CAKE. 1 cup sugar, 1 egg, 3-4 cup sour cream, 1 level small Do not mix very stiff. and uu tmeg, chopped figs and nutmeats. spoon each of cloves, cup with currants, teaspoon cup raisins. cinnamon soda, Ih tea- Fil: lone Mrs. I. Lincoln. SUNSHINE CAKE. Whites of 7 eggs, yolks of 5 eggs, 3-4 cup fiour, 1 cup sugar, spoon cream of tartar. Beat the same. very stiff. Stir and then flour. Bake in a well Sift the whites, in sugar very lightly, Flavor floured pan from 40 to 50 minutes flour 4 times and measure add the tartar willen about half Stir as !itCe as possible after then ydl\s to taste. the last in a moderate of eg~s thoroughly light, time; adding Ih tea- sugar then beat beaten, flour. oven. :\iI's. \V. T. Roberts. PORK CAKE. Take a p,ouna fat saIt porI" chop very fine; pour over add 2 cups brown sugar, 1 teaspoon soda stirred 1 pound cloves raisins, 14 pound citron and cinnamon. fruit in. Bake in moderate Add 4 cups oven. rolled flour in flour. and lng water; molasses, nutmeg, flour to roll it 1h pint boil- into 1 cup Season with cup of F. J. C. an extra 4 eggs, 1 cup sugar, 1 cup flour, of an orange. 1h juice 1,4 teaspoon Royal Baking Powder, S. G. Litt:e. ORANGE S'PONGECA'KE. LIGHT FRUIT CAKE. 1 cup sugar, 1 cup ground grieven (l'ard renderings), 1 cup currants, salt, 1 egg, spoon nutmeg, % teaspoon flour 1 cup boiling waVer with 1 tablespoon to make a ;;ti1'f batter. Add 1 teaspoon cloves. Nuts and figs may be added. 1 cup ra1S111S, sod,a, 1 teaspoon cinnamon, 1 tea- Mrs. D. Lincoln. SPICE CAKE. 3 eggs, reserve the whites of 2 for frosting, % cup butter miX'ed, 2 cups dark 'brown sugar, 1 cup SOllr milk, 1 teaspoon % teaspoon cinnamon, cloves', ,little nutmeg, 1 large teaspoon 2 % cups and lard soda, flour. E. R. 3mal!. % cup butter, 1 cup sugar, % cup .sweet milk, 2 eggs, 2 cups teaspoon cup chopped raisins. soda, 1% teaspoons cream of flour, tartar, % cup chopped. walnuts, 'Mrs. W. T. Roberts. WALNUT CAKE. 2 egg yolk.s, 1 cup granulated COCOANUT FILLING. sugar, Tal,e 1-3 tabl.espoon cocoanut in last. and enough Cook all, then cornstarch to thicken. cool and spread butter, 1 Beat between sugar, of 1 egg. 1 teaspoon water. thoroughly Beat Decorate with walnut meats. Boil 2 minutes and spread over and the M.R. cup milk, 1 fresh grated white of 1 egg and put layers and on top of cake. 3-4 cup brown Take pour O\'1er beaten white cllstard on top of cake. DESSERTS LEMON CUSTARD PIE. Beat granulated' the yolks of 3 eggs until a sugar and one at light time and thick. the unbeaten Add grad.uaHy 1 cup of 2 eggs. whites 'THE CEMENT CITY COOK BOOK ~--,--,.----- ~+++++++++++++++++++++++++++++~++++++~++++++++~++~o + IA Good Range Isential IS Es-I to Good Cooking I + + 67 + No 1118tter what + + t :i= + + courag-illg' wi th a poor + :j: + + + ranges the recipe range. the result will be dis- Get one of our becomes and baking THE MODERN RENOWN a pleasure. Under + + :t + + ll10dern + + :i: + + i + + + t ~ + + + + Sold :i: + :I: + A :i: + + Binding + + + Guarantee + + ~ + + + + + t ~ + in :i: + :i: + :I: + :t + + Co. i + ranges f - + i + + + + + :i: Durable + :i: Encono- . + :i: mical + + + And + + + Ex ~ 1 + :i: Ba~r + + + + + + + + :I: + :I: + :I: + :i: + + :I: vVe have the finest showing- of first class including- the cit~., suIar, Renown nll pocketbooks. the Great Nlajestic Nlallea bIe, Penin- to fit and at prices and Banner Ranges, Rang-es from $2'7.00 to $65.00. I Potter Hardware ~~~!!!!!!!!!! We Have the Only Exclusive House Fur-nishing and f + ~ ~ + + + + :i: ~ :i: ~ +++++++++++++++++++++++++++++++++++++++++++++++++++++ Toy Department in the City. 68 THE CEMENT CITY COOK BOOK tabl'esp,oon butter in a d.oub:e boiler, juice of 2 lemons thickens. Beat] mixture, mixture inverted' pie plat'e, prick the paste here and there with a forl\, rise cover with meringue, bake for a. few minutes evenly. W,hen baked, from tin to a plate, rind of 1. Stir constantly to cool. While and serve cold. add to this gracually and grated' Set aside the crust is baldng slide pour that in the until over the egg the an it may filIing, JELL-O DESSERT. thoroughly the w,hites of 4 eggs. V2 cup water. Add 1 tablespoon Let the whites in cold water. it over Boil add sugar after a few hours, the beaten and navoring or over the other mixture.lVI. yolks of" the eggs to taste. the foHowing Beat and sugar dissolved en pour minutes). milk, serve custard just ge:atine Knox's come to the boiling ,Make a syrup of 1 cup brown previously point, cold (a bo ut ~Ij :01' more of sW€'2[ anG the R. McKenzie. in a cool place pour Set away day. When serving in a pint this mixture of the eggs and, beat until 1 egg, V2 cup sugar, 1 teaspoon cup s'weet milk, 1 square melted 'butter, 1 cup flour, 1 teaspoon Roya: Steam chocolate. V2 Powder, CHOCOLATE PUDDING. Baking 1 hour. SAUCE-Beat yolks of 2 eggs, 2-3 cup sugar. double boiler. Thien beat whites and stir in. Ad'a flavoring Cook 15 minutes to taste. in M. ~lcKenzie. LEMON SPONGE. 1-4 cup sugar, rind of 1 lemon. of 3 eggs beaten SAUCE-Yolks Stir until taste. done. 2 cups water, Cook in double to a stiff froth. boiler until Stir together V2 cup cornstarch, of 3 eggs, 1 cup milk, 2 tablespoons and juice grated thick, then add the whites and serve cold with sauce. to sugar, flavor 1 pint sweet milk, 1 cup bu tter, 1 cup raisins. cak1es. Steam 3 hours. SAUCE-Y,olk of 1 Cook until a cream. GRAHAM PUDDING. cup sugar, 1 cup molasses, 1 teaspoon Add graham flour, stir little thicker V2 soca, than pan- egg, 3 tablespoons sugar, add 1 pint hot mill\. Mrs. F. Fidler. V2 cup bread crumbs, Grease pud'ding dish. Alternate sugar and lumps of butter. BROWN BETTY. 2 cups chopped or o\'er. layers of bread with apple. Adci cinnamon, 14 cup sugar applea, Bakie. Serve with cream. R. D. H. To 1 pint CHARLOTTE cream use 1 teaspoon ROUSSE. vanilla, % cup sugar (powdered). Mix flavoring, dish with lady fingers and pour sugar and cream and chill. Make quick light whips. Line and set on ice. E. R. Small. in the mixture MARSHMALLOW PARFAIT. sugar, 1 cup water. 2 cups granulated Pour while hot on 2 stiffly beaten whites of eggs. Gradually whip in one pint whippedl Put firm and' smooth. nuts. in freezer. Freeze it four or five minutes turning cream. After until Boil until Beat it spins a thl~ead. to a creamy mass. Flavor with rose or vanilla. add one cup chopped Mrs. F. E. Hagle. FRUIT OHARLOTTE. May be made with pineapple, box gelatine water. pulp and juice. used' without 14 V2 cup boiling 1 cup sugar, whites of 3 eggs or 1 pint whipped cream, 1 cup fruit fruits may be E. R. Small. S~t on ice to cool. cup cold waVer. strawberry Pour Or any fruit. use cooked but other pineapple, dissolved cooking. Always orange, in 14 into THE CE)lENT CITY COOK BOOK 69 ':\1ake a syrup by boiling of an ho~r. ~nd strame