.~
1

I

\.
•

Sebewaing General Hospital

A HOME FOR THE SICK

Steam Heat, Electric Lights, Baths, etc. Sunshine in every room.
trained Nurses.
Prof. Roth-Draeger apparatus used

A first-class staff of Physicians and Surgeons, well
Finest equipped operating room.
for anaesthesis.

Prices $10.00 to $20.00 per week.

For information apply to Miss E. Laverne Gamble, Superintendent

I

can live without

friends,
We can live without books,
But civilized man cannot

"We

live without cooks."
-Lord Lytton

The Sebewaing

COOK BOOK

A Seledion of Tried and

Tested Recipes

Compiled by the Sebewaing Ladies

SEBEWAING

for the benefit of the
GENERAL

Sebewaing, Michigan

1912

HOSPITAL

The

J. F. HARTZ CO.

103-105 Broadway

DETROIT, U\1ICHIGAN

Surgical Instruments

and

Physicians' Supplies

Trusses and

Abdominal Supporters

a Specialty

The equipment

room of the Sebewaing General

for the operating
Hospital was purchased

J. F. HARTZ CO.

from the

4

"There's
To which
The
The

nearest
good

a maid and there's

an art,

the world
unto

art

is looking;
the
heart-

old art

of cooking."

Contents

for Principal

Dishes

and Fish

Fruits

Cakes

Fillings

of General

Cream Puffs

Cookies
for Fowl

Beverages
and Oysters

Accompaniments
Breads
Cakes
Cake
Candies
Canned
Cookies
Christmas
Dressings
Dumplings
Eggs
Favorite
Fish
Fried
Fritters,
Hints
Interest
How to Cook a Husband
Ices,
1nvalid Cookery
Jellies,
Pre-5erves
List
l'deats
Pancak~~
Pickles-
Pies
."
Puddings
Rolls,
Salads
Salad Dressings
Sandwiches
Soups
Table
of
Vegetables

\Veights

l\luffins

~

.'

Page
9
73- 83
105-137
139-142
207-212
203-206
143-150
151-152
37
57- 60
51- 55
213-216
39- 49
99-103
169-172
221-223
7
173-176
217-220
199-202
224-
21- 35
95- 98
189-198
153-1,60
] 61-168
85- 93
179-184
185-188
177-1i8
11- 19
8
61- 71

'and Short Cakes

I ce Cream and Sherbets

and jams

of Advertisers
•............................................................

and Johnny

Cakes

and Measures

NOTE-The

typewritten
weeks.
corrections

copy

It was

gave

ladies who
of
there

recipes
this Cook Book was
for your

inspection

will

kindly

at
and

l\lr. Schultz's
the opportunity

remember
store

that

a
two
of making

for

in both

recipes

and signatures.

Read Your Local Paper

IDqr

~rbrUtuiu9

ilubr

Prints all the News of
Sebewaing and Huron
the Time
County

all

6

How to Cook a Husband

A Recipe f~r Cooking a Husband

So As To Make Him

Tender

and Good

A good many husbands

are utterly

spoiled
husbands

by mismanagement.
were

in hot water;

it as if their
keep them constantly
carelessness

and words.

and indifference.
Others
It cannot

lives.

ways
all
will be tender

their
and good managed
treated.
silvery

properly
by their

delicious when
not be guided
nor by the golden tint, as if you wanted

bladders,

and
others
keep
Some
roast
them.
be supposed
in this way-
In selecting

him yourself,

as tastes

differ.
brought

are always

unless

of

kettle
an earthenware

you will patiently
the

finest

pipkin.

linen in which
the

required

you wrap
number

of buttons

Tie him in the kettle

by a strong

"duty"

is apt

to be weak.

and be burned
you have
love,

and crusty
to cook them while
neatness

and

to agree with him.

fire ont of
as seems

learn

door.

is best,

porcelain

appearance,

as
salmon.
Do not go to the
It
to your
how to
but
do, with
him is nicely washed
strings
silk cord called
are
on the edges,
alive.

it will

They

and

cheerfulness.
If he sputters
they are

sugar
or pepper

it must
into
the while.

be used with
him to see

some husbands
in the

do this

till
confectioners
A little
Do not

form of what
on any account.
judgment.
if he is becoming

spice
stick
tender.
lest he lie too flat and too close
to know
find him very digestible,
and he will keep as long
and set him in too cold

cannot

You

fail

useless.

you will
nicely with you and the children,
careless

you become

treated,

unless

but

truly

none

to have

by their

as the best

them freeze

A preserving

have
See that

and select
for him,

nothing
the
with
on.

are
you should
a mackerel,

go about
Some women
blow them up. Others
let
them in a stew by irritating
Some keep them in a pickle
any husband
that
but
they
a husband
in buying
Be sure
market
is far better
cook him.
if you
care.
and mended,
nicely sewed
"comfort,"
apt
since,
:Make a clear,
Set him as near
and fizzles, do not be anxious;
quite
done.
call kisses,
improves
any sharp
Stir him gently;
to the
when he is done.
agreeing
as you want.
a place.

Add a little
but no vinegar
him, but
instruments

to fly out of the kettle

so become
If thus

steady
to this

and lobsters,

as the one

like crabs

watch

called

kettle

and

7

Table of Weights and

Measures

or 4 cups of fiou r
sugar
of powdered

cups

1 Quart
2 Cups of granulated
2 Heaping
2 Cups of solid butter
1 Generous
2 Tablespoons
2 Large
2 Pints
4 Quarts

cupfuls

of

pint of liquid

liquid

-

sugar

1 pound
1 pound
1 pound
1 pound
1 pound
1 ounce
1 pint
1 quart
1 gallon

The Following Table of Proportions

Is Also Valuable

Use

1 Tablespoon
1 Teaspoon
3 Teaspoons
1 Teaspoon
1 Scant
1 Scant
1 Quart

of soda

to .} cup of molasses.
of soda to 1 pint of sour milk.
of Royal Baking
to 1 quart
of salt

Powder
of flour.
cup of liquid to 2 cups of flour
to 1 cup of flour
cup of liquid
of water
of salt
and bone

and 1 teaspoon
stock.
for

soup

to 1 quart

of flour.

for bread or muffins.
for batters.
to each pound of meat

8

Accompaniments

Principal Dishes

for

Soup-Strips
Fish Boiled-Sliced

curled parsley;

of bread, crackers or celery.

sliced boiled eggs, water
egg or cream sauce are used for garnishes.

lemons,

cress,

Fish Baked-Tomato

or \l\f orcestershire

vVith boiled salmon, boiled rice is frequently

sauce, potatoes boiled,
served

served whole.
and used to.garnish.

Roast Turkey-Cranberry

sauce, mashed potatoes, baked sweet

potatoes or squash,

turnips or canned corn, celery, olives.

Roast Chicken-Spiced

currants

or cherries, mashed potatoes,

boiled onions or salsify, mashed turnips or squash,

dressing,

currant

celery.
jelly, potatoes,

celery,

sauce, sweet and white potatoes,

turnips

Roast Duck-Onion

corn or lima beans.

Roast Goose-Apple

and cold slaw.

Boiled Chicken-vVarm

bage salad, macaroni
Roast Beef-Chili

Yorkshire pudding, mashed turnips,

Roast Mutton-Grape

sauce, asparagus

or beets;

biscuit

in gravy, mashed potatoes,
and cheese, pickled peaches and jelly.

cab-

sauce, potatoes

baked with the meat, or
tomatoes, macaroni with cheese.
caper

and white potatoes,

jelly,
stuffed tomatoes used as a garnish.

sweet

Roast Veal-Borse-radish

flower or cold slaw.

sauce,

potatoes,

parsnips,

cauli-

Roast Lamb-Currant

or asparagus,

lettuce.

jelly or mint sauce, potatoes, green peas

Roast Pork or Pig-Dressing,

potatoes

baked with the meat,

fried apples,

turnips,
Beefsteak-Baked

quettes,

tomatoes.

scalloped tomatoes.
squash

potatoes,

or oyster

plant,

rice cro-

Veal Cutlets-Scalloped

potatoes,

corn or

cauliflower,

cold

slaw,

lettuce.

Boiled Mutton Chops-Tomatoes,

asparagus.

baked

potatoes,

peas

or

Boiled Corn Beef-Tomato

cabbage.

catsup,

potatoes,

turnips

and

Veal Pot-Pie-1VIashed
Lamb Pot-Pie-
Chicken Pot-Pie-Cranberry
cold slaw.
Pork and Beans-Potatoes

Tomatoes,

mashed potatoes,

squash.

potatoes, beets, string beans or corn.

peas, browned
sauce, hominy plain or croquettes,

potatoes.

in their

jackets,

sour baked apples,

Buy Monuments of

the Manufacturer and Save AGENTS' Commissions

ALL OUR WORK

GUARANTEED

THE SEBEWAING MARBLE & GRANITE vroRKS,
J. E. ALLEN, PROPRIETOR

Sebewaing, Mich.

Sebewaing Bakery

~

is ready at all

J. W. ANKEBRANT, Prop.
times to furnish you with Bread,

Buns, Pies, Cookies, etc.

ICE CREAM

IN SEASON

A. C. Barnes

Painter, Paperhanger and Decorator

All Work Guaranteed

SEBEWAING, MICHIGAN

10

Soups

"The

foundation

of a happy

home

is laid in the kitchen."

To one or

two beaten

German Noodle Soup
add a little

eggs

a stiff dough.

Roll very

thin

salt
and let

and flour
stand

until

sprinkle
thin

to make
dry;
very
chicken
and
Gustav Reinhold,

grated

broth.

strips

lightly
and

with
flour
shake well

and make
as you

Let boil a few minutes.

into

a roll.
them into
cut parsley,

drop
Finely

nutmeg

may

be

added.-~Irs.

1'.11rs.

\ \T. F. Schmitt.

August

Jahnke,

enough
quite
Cut
in
beef or
carrots
~1rs.

Put

longer.

a knuckle

of veal
gently
carrot,
and
the broth
add salt

Simmer
a small
Strain
and turn
behind;
cup of chopped

cold water.
of parsley,
hour
the
surface
the sediment
well one-half
of salt;
and drop into broth.

add enough water
Serve

Dumpling Broth

into a soup
for
a little
let cool.

two hours;
grated
vVhen

carefully
and pepper,
suet, one-half

to moisten, make
at once.-~Irs.

kettle with

and

three

quarts

simmer
all

of
add a bay leaf, a sprig
an
onion,
from
cold take
all
into a kettle,
heat
l\Iix
cup of flour and a pinch
dumplings

into small

leaving

again.

then

fat

A. L. H incks.

Beat

.three

eggs;

milk, one-half
IV1ix into consistency
dropping
pan, cut
to serve.-l\/1rs.

into strips

from spoon

cup of flour and one-half

Dumpling

Soup

add pinch

of salt,

two tablespoons

of cake dough
seasoned

into

and pour hot broth

broth;
over

teaspoon
and make

of baking

of sweet
powder.
by
in dripping
It is then ready

dumplings

small
or bake

them.

J acobl-l

artman.

Six boiled potatoes.

Potato
one quart

Soup
of milk, one small onion,

and salt
colander,
be served

Heat
to taste.
chop the onion,
immediately.-l\Irs.

the milk,
and cook all

strain

J. S. Palmer.

together

the potatoes

through

15 minutes.

pepper

a
IHust

No.

I-One

hour.

boil one-half
a pinch of baking
~ream is preferred),
111 a tablespoon
before

is taken

it

No.2-Let

in a little
soda,
one cup of sweet
or
bread

toasted

Cream of Tomato
two

tomatoes,

can of

Soup
quarts

of water.

Strain,

and season with pepper

and salt.

soda, one-half
and butter

of water,

add very
from the fire.-~1rs.

pint of sour or sweet
size of an egg.
Then
flour

little

and drop

B. Friedlaender.

Let

this
Add
cream (sour
beat
an egg
into soup

come
salt

and pepper.

to boil one quart

of strained

put
Add two cups of sweet milk and
crackers

by adding

"tomatoes;

The soup is improved

cream.
squares.-l\fiss

Emma H. Hess.

11

Alfred Bach

OF

PROPRIETOR

Perfection

Cid~~ and Jelly Works

Manufacturer

of Sweet Cider, Grape Juice, Jelly and Apple Butter

Preservatives, Sweeteners

and Liquor Barrels for Sale

SEBEWAING, MICH.

lifeBarie

Saginaw

Stores

Michigan

Foremost

in Size; Foremost

in Choice of Mer ..

chandise and Foremost

in Service

All

the lateSt Metropolitan ideas are shown here firStand
in greateSt varieties. The new season's styles are now beginning
to arrive here and we cordially invite you when in Saginaw to
visit our Stores and see them.
THE WM. BARIE DRY GOODS co.

12

Tomato Soup With Cream
of water

one quart

(or more

One quart

of tomatoes,
two or

fine, a dash each of
all

stew one hour

doWn too much),
cut
Let
the consistency
of whipped

of bisque.

three

bay leaves,

one very

small

red pepper
or more;
\Vhen

strain
ready

and cloves

and a pinch
and thicken with
to serve,
J. C. 1\Iartini.

add a tablespoon

if it boils
onion
of salt.
flour
to

cream to each plate.-Nlrs.

No.

I-One

and add one-half
and salt.
pepper
-1\1rs.
C. Beck.

Tomato Soup
one quart

can of tomatoes,
teaspoon
Let

of soda, one pint of milk,
(not boil),

of boiling water.

Strain
a little butter,
and add two rolled crackers.

scald

pints

strain,

tomatoes,

No. 2- Three

of milk,
and
add
Boil
of
Thicken with one tablespoon
of an egg,
and season with
salt
lVlrs. Adolph Vvender.
pint
strained
Salt

and pepper

No.3-One

in flour.

cup of

tomatoes,

of beef broth,

one-half
rolled
mer.

one
quart
one-quarter

of canned
teaspoon

tomatoes.
of
soda.
size
add heated milk, butter
E. C. Pengra,

flour,
and pepper.-:\Irs.

one-half
one
to taste.-:\1rs.

and

cup of
tablespoon

Elizabeth

sweet milk,
of butter
Kretch-

No. 4--To three

ened,
-1\1iss

add

two

Susan

quarts
Beck.

pints of tomatoes,
stock,

of beef

stewed,
an onion,

strainecl

salt

and sweet-
pepper.

and

Nlake
soup bone,
Add one-quarter
tomatoes

a broth
of
one onion,
pound

I X hours

Rice and Tomato Soup
four pounds
one gallon
of
before

rice and four pounds
serving.-1\I

of beef. one or
of cold water.

rs. L. Kitcher.

pounds

two
pepper

of
and salt.
of fresh or canned

Prepare

a rich broth

not

pieces

celery,
obtainable.

add carrots,
are

two or
in small
head,
small cabbage
Cook two tablespoons
soft,
fresh
always
may be used.
and tl1i~ with
very thm,
or milk and a little Rour.
and pepper.-:\f

adding water
\'Then
the broth.

smooth

rs.

Soup

Vegetable
by cooking

four carrots,

beef and veal

together.

one stalk

of celery,

one-half

Cut
of

two or four
each of

tomatoes
rice and pearl

cabbage,

tomatoes,

use

one

can with

to the vegetables
all vegetables

are soft.

barley;
potatoes
juice).

and two or four potatoes.
partly
(if
of
broth
add finely cut parsley

when
and peas
Instead

the strained

some of

run slowly
batter made of one egg.

Let

into the boiling
six tablespoons

from fire and season with

soup

a

of water
salt

Remoye
\Y. F. Schmitt.

13

.

xxxxxxxxxxxxxxxxxxxxxxxx
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~ THOROUGHLY RELIABLE ~
~ T"E BEST RESULTS ARE OBTAINED ~
X
~

I Baker's
~
I Chocolate I

BY USING

(Blue Wrapper. Yellow Label)
In making Cakes. Pies, Puddings,

as
5C
frosting. Ice Cream, Sauces, X
fudges,

of

tlot and Cold Drinks
For more than 131 years
this
chocolate has been the standard
for purity,
flavor
delicacy
and uniform quality.
53 Highest Awards in (urope and America X
The trade-mark, "La Belle Chocolatiere,"
on every genuine package. A beautifully
illustrated booklet of new recipes for
Home l\'Iade Candies and Dainty Dishes U
sent tree. Drop a Postal
....

~
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X
Jt"JI
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X Walter Baker & Co. Ltd.
XXXXXXXXXXXXXXXXXXXXXXXX

DORCt1ESTER. MASS.

H
X
is
SC

Established 1760

.

~
Jt"'tIl

Registered

u. s. rat. omce

to

~
X
X

~

1-1

Chicken Corn. Soup
fowl and boil until
chicken

and save one

Remove

Cut up one large
the

water.
the kernels
soup
and
parsley
smooth
may be substituted

of
Add
from one dozen ears of corn or one can of corn to the
and
rubbed
Veal

Season with
flour
one
tablespoon
to a boil and serve.
come
Fred Kroll.

hour
Thicken
or celery.
in one cup of milk.

longer.
with
Let
this

in four quarts

soup.-M:rs.

in making

stew one

of broth.

pepper,

cupful

tender

salt,

of

One
of milk.
and season with
beaten whites
of

can of corn thoroughly
Beat yolks of two eggs

butter,
the

pepper
eggs.-::\{rs.

Corn Soup
cooked;
into a little
and salt.
George

Just
l\Iast.

drain,

and add one quart
cold milk, add to soup
add

serving,

before

Soak one pint of beans
of warm water
\\Then done, add a pint of milk and water

them
hours with small pieces
for

In the morning

enough

three

put

family;

butter,

pepper

and

salt

to taste.-l\'Irs.

.
lt1 two quarts
of salt pork.
the
the
of
James Hinman.

size

Bean Soup
over night.
and boil

Bouillon

. One wild duck,

onIOns, one-quarter
with pepper

and salt.-1J

two pounds
pounel

of potatoes.
and

of carrots

one-quarter

two

tomatoes.

pound

of
Season

rs. Dan 1Iiller.

15

J. J.

"Bauer

Furniture Dealer

and

Undertaker

AGENT

FOR

Standard Sewing Machines

Sebewaing

- Michigan

Herman Clabuesch

THE

LEADING

Pharmacy

Medicine and Fancy Toilet Articles

Syringes and Rubber Goods

Only Selected Drugs used in the Prescription

Department and lowest

in price.

Sebewaing

Michigan

16

of milk, one quart of oysters,
the milk in a saucepan

Put

to a boil add oysters.

Let boil again,

butter
over

size of
the fire;
add butter,

Serve hot with crackers.-Mrs.
the liquor
from two quarts

of oysters;

C. C. Calkins.

add salt and pepper

and place over

and cook until
of butter

they commence
and one quart

tablespoons

Stir until butter melts,
rolled

crackers

improves

then serve.

this

mix with
fire.
to "ruffle."
of boiling
About
stew.-"Mrs.

No.

I-One

quart

an egg, salt and pepper.-
when it comes
and salt.
pepper
No. 2~Drain

of hot water,

add three

it a teacup
\;Vhen hot, add oysters
Then
milk or part
one-half
C. D. Swift.

cup of

cream.

finely

Oyster Stew

Recipes

Soups

17

Henkel's

Bread Flour

superintend
from the wheat
flour.

Choice grain from the fields of the Dakotas and Minne-
Expert millers, who spare no
takes every
the work that
this rich,
economy and cleanliness
from the
Three
have attested the goodness of this

sota contribute to its quality.
pains or expense,
unworthy
particle
creamy, beautiful
are both served in transporting wheat, not
distant northwestern wheat
generations of housewives
wonderful
Henkel's Cornmeal

Henkel's Graham

flour. Grocers can supply.

and produces

Surely

fields,

flour
to this market.

Henkel's Prepared Pancake Flour

DRESSMAKING
Long
and practical
work have made our
shop one
that should merit your patronage.

experience

Prices reasonable.

THE BAUR SISTERS

WM. F. DAFERNER

SHEET METAL WORKER
PLUMBING,

EA VETROUGHING,

ETC.

All Work Guaranteed

SEBEWAING

18

MICH.

-

Recipes

Soups

You Should Make This

Your Shoe Store

We carry only the best: lines and

grades of Footwear

You can always

find Style, Fit

and OHality here

Men's Clothing, Furnishings, etc.

D. D. FINKBEINER

Shoe Repairing

Neatly Done

Sebewaing, Michigan

Leonard C. Eberlein

Light and Heavy

Draying

Phone 38

Sebewaing, Mich.

PIANOS
ORGANS H. A. FLIEGEL

If you are in the market for a~
inStrument, you can save money If
you buy here.
==========

Only the Beat Makes Handled

and

Sebewaing, Michigan -

~o

Meats

ha'e meat
some
ha'e

"Some
And
But we ha'e meat,
And
so the Lord

and canna
eat,
none. who want

it,
and we can eat
be thank

it."

Roast Goose
goose.
Fill with
and chopping

inside

Procure

a I11ce young

over bread
and four

and salt
water
raisins,
spoon of sage, a pinch of cloves, pepper
half cup of butter.
often.-:Mrs.

pepper
cold
one cup of
tea-
and one-
Stuff goose and sew it. Bake 20 hours, basting

Dress
dressing made by pouring

:Mix well and add one-quarter

and out.
crumbs
small

John Himmelein.

fine two apples,

rub with

and salt

to taste,

onions.

nicely,

Chicken

Pie

Stew chicken
Thicken
of chicken

cover with

and salt.
layers
and
Schuder.

tender;

until
the gravy with flour.
and
a pie

thin
crust.

slices

Bake

season well with

butter,

In a dish arrange

of boiled

potatoes;

and serve

hot.-lVIrs.

pepper
alternate
add gravy
Charles

Florida

Chicken
salt

Prepare

chicken
then

in flour,
20 minutes;

piece
bake
it and let boil until

as for boiling;
in bread
then
pour
tender.-l\t[

and pepper
Put

crumbs.
one-half
rs. "\Villiam Seiwell.

cup of melted

in dripping

and roll each
pan and
over

butter

Fried Chicken
tender,

Boil

the chicken

of eggs, water,
Dip the chicken,
fat

(like doughnuts)

until
a little

flour,
piece by piece,

then drain ..

l\fake

baking

powder

and a pinch

into the batter;

then

a thin batter
of salt.
fry in deep

until

a nice brown.-~r

rs. Fred Krueger.

Chicken,

Boil

chicken;

when

Sweetbreads
cold cut
of sweetbreads,
five minutes.

one-half

of butter,

pound
for about

about
and cooked
spoons
cream (part milk may
breads
have been
Mix well;
of butter
-:M rs. Frank

added.
put

and bake

to which

Bach.

five tablespoons
be used).

one cup of mushrooms
salt,
cover

Season with
dish,
20 minutes

in a baking
about

of

To

this

and Mushrooms
in small
pieces.
have been well
which
a gravy
l\Iake
four
flour
and one quart

add
soaked
table-
of hot
chicken
and sweet-
in their own liquor
and nutmeg.
pepper,
onions
crumbs,
top with bread
bits
good.
or until
brown.
Very

over
cooked

of
Pour

2l

(tI,omplimrntll of

22

Chicken Croquettes
fresh meat or
fowl;

potatoes, mix and season with butter,

Take

any kind of

equal quantity
black
pepper,
pepper.
Make
a light brown.

of mashed
a little
into cakes,
A nice relish

prepared

mustard

and

dip in egg,

then'

for

tea.-Nlrs.

chop very fine, add an
salt,
of cayenne
fry

crumbs;

a dash

in bread
Fred Braendle.

Chicken and Oyster Croquettes

One cup of cold chopped
one cup of chopped
to taste.

crumbs,
and salt
cover, moisten
broth
rolls
fry in lard.-1Vlrs.

to a consistency
about

the

the

Boil
chicken
that

size of a finger.
Fred Kroll.

chicken,
oysters,

one-half

cup of sifted

one egg beaten

light,

the bones

of chicken

in water

enough

and oyster mixture with
it can be moulded
in sifted

Roll

by the hands
bread
crumbs

resulting
into
and

the

bread
pepper
to

Take

a round

steak;

steak,
hour.-Nlrs.

roll and tie it. Roast
Sellers.

Charles

Mock Duck
make

a dressing
from one-half

Mock Rabbit

as for
to three-quarters

fowl;

spread

on
of an

Grind one pound

of beef, one pound of pork and one-half

soaked

in milk. Add pepper,

in pan.

Baste often with one pint of water,

pound
salt and onion; make
one-
Bake and serve warm or

of white wheat
into loaf and put
half pint of vinegar
cold.-l\1rs.
Ernst

and a few cut onions.
Schwartz.

Stuffed Heart

\tVash the heart
and
sew the
and browned
taste.
Cover
boil
Remove
with flour, pepper
brown.-Miss

ten minutes

thoroughly.

cup of broken

One

opening.
in the oven,
the heart with water
in fireless

and set

one chopped

onion,

bread,
salt

Stuff with the following mixture
in fat
to
or
hours.
Dredge
and bake until

dipped
and pepper
tender,

six or eight

hour before

and
cooker

serving.

simmer

until

for

from the water

about one-half

and salt, or sprinkle with crumbs

Anna Kroll.

Meat and Pastry Rolls
of cold ham,

chicken

q'uantities
these.

enough

The meat
savory

the size of a finger.

should be chopped
fat or butter

IVlake a dough

Small

utilized
for
mixed with
rolls about
two tablespoons
milk enough
about
folded
The
regular.
a delicate
brown.

of
to mix.
the meat
rolls

lard, one teaspoon

of baking

This

rolls,

should
care
be baked

be rolled thin, cut
being
in a quick oven until

to keep

taken

hot.-}I

iss Anna Kroll.

should
Serve

it

shape

to make

fine, well

or other meat may be
seasoned,
into
of one pint of flour,
and
and
shape
they are

salt
into strips

powder,

the

.

2.1

Both  Phones  54 

Chas. Frueh  & Sons 

Floral Jlrtists 

Flowers for  all  Purposes 

at  all  Times 

1116  Hoyt  Avenue 

SAGINAW,  MICH. 

24 

Fried Sweetbreads

Soak sweetbreads
Then
the blood.

in. salt and water
roll

in salted

cornmeal

one hour or more

and fry in hot

to draw
sweet

Cook

thoroughly.-lvlrs.

Charles

Sellers.

out
lard.

The

beef
Three

Roast Beef With Yorkshire Pudding.
is roasted
eggs,

and the pudding
cups

as usual

of

the

the
or

of salt.
the mixture

two cups of milk,
Beat
until
over
hot gem pans,

lows:
teaspoon
pour
hissing
and baste with
they should
oven from the fat. Nlany cooks prefer
in the pan with the meat;
case,
on the
-1\1iss Anna Kroll.

eggs
flour,
in ordinary
from the beef.

and the pudding

on a dripping

be placed

drippings

add salt

in this

batter

rack

two
light,

then

and beat well.

is made

as fol-
flour
and one
add the milk;
in

Bake

pan to protect

baking

If gem pans

pan for 45 minutes,
are used,
the floor of the
Pudding
be placed
it.

in the pan under

to bake Yorkshire
the roast
should

poured

Select
steak
for

the most
be rare;

salt
three minutes.-l\1

tender

Let
ters

and pepper

and lay between

rs. Fred Braendle.

broil

over

a clear

hot

fire.
two hot plat-

Beef Steak
cuts
and

steak

Seared Round Steak
cut
thick.
flour,
the steak
to two pounds

the
and pound

the
over occasionally
of steak
smoking

until

hot.

pan and heat
careful
over

to burn.

not
it and cook slowly

. Lay it on your meat
disappears.
about
Put

flour
until
has been used.

Sear

the steak
in a kettle

Put meat
about
You will have

two

hours,

if desirecl.-Mrs.

one-
some
on
and
or
a rich
VV. H.

Season with
gravy which may

and pepper.

salt
be thickened

the butcher
with
turning

Have

sprinkle
this,

board,
Continue
half cup of flour
butter
both
pour
until
brown
Kellogg.

sides,
boiling water
tender.

in a frying
being

Smothered Beef

Have

round

steak

cut about one inch thick.

Lay in a dripping

thick' with cracker

crumbs,

to suit

the taste.

1\ioisten with

put bits of butter
set

hot water,

over
it,
in oven

one hour.-1\Iiss

Irma Ankebrant.

sprinkle

pan;
and season
and bake

about

Stew

French Tomato
one onion
in butter
fry and add water
add two grated

raw),

salt
a brown

and a pinch
gra v)'.-1\lrs.

and add meat which
to cover
carrots
of

the meat.
and one pint
red pepper
]. S. Palmer,

is cut
One-half

in little
hour
tomatoes
Add
1\Jrs. George

to taste.

of

Brown

serving,

let

or

to make

chunks;
before
(canned
flour
Ruchty.

2S

c. GOMPERT

WHOLESALE
Fish Dealer

Sebewaing

....

....

Michigan

H. S. GAMBLE

AGENT FOR ALL

Popular and Standard Magazines

CATALOGUE MAY BE HAD

UPON REQUEST

RELIABLE JEWELRY

When you buy Jewelry here, you are assured of
the best. We have many satisfied customers and
you should join the ranks and be one of them.

Ice Cream Parlor in Connection

Henry Hartman Sebewaing, Michigan

26

French Stew

of beef;
is nicely
it

pounds
until
it
prevent
sliced
slowly
you wish more gravy
on a dish with

onions
until

and
the

Grease

the bottom of an iron pot and place

in it

three

be very
browned.

careful
Set

that
a muffin

it does not burn,

ring

under
carrots,

from sticking.

Add a few sliced

a cup of hot water.
are done;
vegetables

Keep

covered

add

pepper

and

add hot water

and thicken with flour.

vegetables.-.Mrs.

Fred Braendle.

or
turning
the beef
one or
and
salt.

four
it
to
two
stew
If
Serve

German Meat Balls

Two

pounds

of
of veal.

round
Sprinkle with

steak,

chop the meat and a little onion;
cinnamon

and three

slices of bread which

:Mix well;

add a little water,

one-half
salt

of pork and one-
pound
over
and let
stand
night.
salt, pepper,
add two eggs,
has been soaked
to form small
and one
onion
hour;
then add

if necessary,
to which
one-half
Let boil one-half
fat.-M rs. B. Friedlaender.

into boiling water
have been added.
or goose

piece of butter

half pound
Finely
a little
in water.
balls.
Drop
dozen allspice
a large

Breslan Balls

Strain

one-half

a bay leaf, one-half

the fire slowly
cold,
add one-half

for 20 minutes.

can of tomatoes;
teaspoon

cooked meat with

a teaspoon
cup of dry bread crumbs
a little

larger

than

a walnut;
and draw to one side of the stove
sauce;

strain

balls

over

add a tablespoon
of salt

and

dash

of chopped
of pepper.
Season one pint of finely
of
and a little
and one well beaten
drop into the
ten minutes.
Anna

serve.-l\fiss

and

salt

for

Form into balls,

onion,
Cook over
chopped,
pepper;
egg.
boiling
Boil down
Heimbuch

tomatoes
the

..

Meat Cakes

salt

fine,
and fry.-~Irs.
pound
of

No.

I-Two
cup of cracker
onion
chopped
into little

cakes

crumbs,

cups of chopped

cooked meat,

two tablespoons
and pepper

of melted
to taste ..

two eggs, one-half
one small
press

butter,
:Mix well;

Otto Daferner.

No.2-One
bread

crumbs,
of chopped

chopped
two tablespoons
onion,

salt

except
fat
the
raw veal may be used.

the butter
in a baking

and fat, and shape
pan and brown

or
be covered,

so that
Anna Kroll.

and pepper.

pound

~rix all

one-quarter

fat or butter,

yeal,
of savory

of
one
the ingredi-
round
cakes.
into small
Either
cakes
in it.
the
the pan
In case of
raw meat,
the

to soften

the heat may be retained

soaked
teaspoon
ents,
lvlelt
cooked
should
ll1eat.-~riss

Four
tablespoon
One large

pounds

of pork,

Sausage Meat
two and one-half

of

sage.

garlic.

one
Grind

tablespoon
all

together.-l\Irs.

of pepper,

Agnes Case.

pounds
salt

of beef,
to taste,

one
and

27

C!tnmpltmrut.a

of

~rauf!i

lJrmrlry ~l1np

or an overcoat should call

A NY Gentleman wishing a new suit of clothes
in and see my
goods and have them tailor -made.
They are
the best because they are made to your own
measurement.
They not only improve the
longer.
appearance but wear better and last

Pressing and Cleaning also Neatly Done

M. HAIST

Your Tailor

SEBEWAING, MICH.

28

Koenigsberger

Bratklopf

Chop fine one and one-half

and two onions.
pound of cracker
into balls

pounds
To each pound of meat
salt and pepper
crumbs,
of lard.-:Mrs.

of pork, one pound
take two eggs, one-quarter
to taste; mix well; make

of beef.

:Mathes Lutat.

and fry in plenty

No.

1-0ne-half

pound

Veal Loaf
of ham,

eggs,
one-quarter
spoons
of salt,
onions
and one
ham very fine;
cream and melted
hours.-Mrs:

pounds

three
teaspoon

cup

of butter,

one

three

tablespoons

of cream,

one-half

fine cracker

cup of
add well beaten
Press

butter.

crumbs.
cracker

eggs,
into a baking

pepper,

two

of veal,

three
tea-
cup of chopped
and

veal

the

seasonings.

Chop
crumbs,

pan and bake

two

Otto Daterner.

No.2-Chop

fine,

three

pounds

of salt pork.

pound

three-quarters
half of them into the veal,
salt.
crackers
Bake one hour;

l\'lix together
that were

serve

and make
left

into
spread
hot or cold.-l\/I

and

of

leg or

loin
Roll one dozen

add two eggs,

season with

and
of veal
put
crackers,
and
pepper
take
the
outside.

NO.3-Two

pounds
two well beaten

of chopped meat,
eggs, pepper
oven for one hour.

If butter

in moderate

of bread
Bake
in
is put on top it

niceIy.-l\~(rs.

Adolph

\Vender.

crumbs,
a loaf
will brown

over

form.

a solid
Then
smoothly
the
rs. J. H. Thompson.
teacup
to taste.

and salt

one

Veal

or Beef Loaf

Two

pounds
chop

gether;
with salt, pepper,
crum~s
Shape
E. C. Pengra.

or dry bread
into

a loaf

of

raw beef, mutton

fine with

one-quarter

and onion if desired.

crumbs,
bake

and

two beaten
one
about

pound

kinds

or veal,

two
pork.

or
of salt

'to-
Season
l\'lix with one cup of cracker
eggs and milk to moisten.
rs.
hou r. Baste

often.-?vI

No.

l--Two

pounds

two eggs, one scant

pork,
a little
and other
Form into
-1\'lrs.

onion.

Chop
ingredients.
a loaf
L. Appold.

and

No.2-Two

pounds

two well

pork,
half cup of milk, pepper
bake.-:\f

rs. George

beaten

Siglin.

Beef Loaf
steak.

of round

cup of cracker
and pork

the steak

:Mix together
bake

from one

three-quarters

crumbs,
very

pound

of fat
and
eggs
one cup of sweet milk.
to two hours.

salt, pepper
add the

with
and one-half

fine;

of chopped
one-half

eggs,
and salt.

beef, one pound
cup of bread
shape

~Iix well;

of chopped
crumbs,
one-
into loaf and

No.3-Two

fine, one

pounds
cgg, onc

raw beef

of
tablespoon

chopped

of salt,

one-half

butter
l\lix well

size of an egg and one and one-half
one-half

slowly

bake

one

and

and

teaspoon

fine, 20 crackers
of
cups of sweet
hOtlrs.-l\1rs.

rolled
pepper,
milk.
C. D. Swift.

29

f

(J. ~
~

If 
Quality 
Counts 
then  this  store  should  be  your  store 
Men's,  Boys'  and  Children's 

Clothing,  Hats  and  Shoes 

Ladies' Shoes and  Furnishings 

Ladies' 
Furnishing 
Department— 

Boys' 
Clothing 
Department— 

Where you will find 
the  most  exclusive 
fashions  in  neckwear, 
hosiery  and  gloves. 
Prices  in keeping  with 
the  quality. 

We  are  outfitters  to 
boys—everything  for 
them from  their  hat  to 
their  shoes.  Up-to-
the-minute  styles  that 
the  little  folks  like. 

HEAVENRICH'S 

Cor.  Genesee  and  Franklin 

SAGINAW,  MICH. 

30 

Beef GoUish

Take

three
Add meat which
on water
tomatoes may be added

and

or
four onions;
has been cut

thicken with

fry in lard until

a delicate

in squares,
flour.

fry until
Any meat may

let

brown,
be used

brown.
pour
and

if desired.-NIrs.

Ernst

Schmidt.

Left Over Meat

No.

I-One

pint of cold meat,
Put

in hot gem tins;

chopped

fine, pepper,

salt
drop an egg on meat

and
and

egg.

one beaten
bake.-IvIrs.

Frank

Bach.

No. 2- Take
roll

in powdered
C. D. Swift.

slices

of cold roast
crumbs

cracker

egg,
-Mrs.

beef. or pork,
and fry brown

dip in beaten
in hot butter.

Cook four pig's
Season with
strain
the pig's
:Mary Forel.

done.
into a dish;
Pour over
-l'.'1rs.

Pickled Pig's Feet

feet and a knuckle
and salt.
pepper
the
and
feet and let stand

until well
of veal
feet, put
out
re-heat with
to taste.
in a cold place until hardened.

together
the pig's
vinegar

liquid

Take

pig's
into

Take
fine, put
and vinegar
dish for supper

Pickled Pig's Feet Loaf
drops
and boil until meat
salt,
pepper,

broth,

add

feet
strained

to taste.

Put

into mould;

or sandwiches.-l\Irs.

when cold it

Henry Vahle.

from bones.

allspice,

Chop
nutmeg
is a delicious

To Sugar-Cure

Meats

Three
one

gallons

of water,

four

and

one-half
sugar,

pounds
one

of coarse
one-half
skim and
good and will keep for

and
Boil,

soda.

pounds

of brown

and one-half

salt,
o.unces of salt-peter
let get cold before
a year.-l\Irs.

on meat.

and one ounce of baking
putting
:Mary Fore!.
C~

J.u-j-.
1~r;:-1f(~1 1~r!};Z~

Very
)~

~.

~;L t--..t. ~~

~;L I/af' fTt-

~J

~
.1.~-k~~/~
(I.U

.

~

~

.

p ~

I

I

ij
tA/ .

•1J

THE SMILE

which precludes

the announcement

of

luncheon is broadened at

the sight of

Henning's Original

Frankfurters

the favorite dish for all who have once tasted them

Henning's Sausages

have gained a reputation for flavor which cannot be excelled

and the many who have insisted on Henning's

in

past years form a recommendation

which all competitors envy

Some of Our Specials:

MINCED HAM, PORK SAUSAGE, SUMMER SAUSAGE,
HEADCHEESE,
ETC.

FRANKFURTERS,

BOLOGNA,

Your Meat Dealer Sells Them

Chas. W. Henning & Sons

SAGINAW, MICHIGAN

32

Recipes

Meats

33

Recipes 

Meats 

M 

Recipes

Meats

35

MILLINERY 

All  the  prevailing  styles  trimmed  by  competent 

and  artistic  milliners 

PRICES  WITHIN  THE  REACH  OF  ALL 

Mrs.  W. H. Kellogg 

SEBEWAING 

:: 

MICHIGAN 

John  Rummel  &  Co. 

receive  Baked  Goods  Fresh  every day 

—FROM  THE— 

A.  C.  HEID  BAKING  CO. 

Saginaw,  Michigan 

W.  H.  KELLOGG 

Machinist,  Founder  and  Boilermaker 

AUTOMOBILE  GARAGE  IN  C O N N E C T I ON 

SEBEWAING.  MICHIGAN 

36 

Dressings for Fowl and Fish

"Health

IS not quoted in the markets

because

it

is without

price."

Chestnut Filling For Turkey

One-half

pound

of

onions

chopped
pork sausage
mace, salt and pepper.-lVIiss

cooked

and one:..half pound

chopped
in one-half

chestnuts,

one-half

cup of butter,
crumbs.

of bread

pound
one pound

of
of
Season with

Elizabeth Haase.

Dressing For Duck

Three

cups or more of bread crumbs.

to make one cupful.

savory

and

thyme

Chop very fine one small
Season to taste with

(finely

powdered).-:Mrs.

onion and suet enough
salt, pepper,
:Mary Ford.

sage,

Dressing For Fowl
in cold water;

No.

I-Soak
make one quart.
onion,
of an egg.-lVI
No.2-Three
tablespoon

bread
Add salt, pepper,
finely chopped apples, one-half
\Villiam Schwalm.
cups of bread crumbs,

of sage,

salt

rs.

and pepper

one.
Daferner.

when soft,

sage, grated
cup of raisins

squeeze
nutmeg,
and butter

dry to
cloves,
size

one cup of chopped

to taste.-l\1rs.

suet,
\\T. F.

Oyster Dressing

One pound of crackers,

one quart

of oysters,

lump of butter

eggs,
to make a soft dressing.-lVliss

and seasoning

to taste;
Susan Beck.

two well beaten
enough warm milk

Dressing For Baked Fish

One

cup of stale

a few clrops of onion
salt ancl pepper

bread

crumbs,
juice,

cup of melted
of chopped
to taste. Mix well and add enough boiling

one-quarter
one

tablespoon

to bind crumbs

together.-?\f

rs. E. C. Pengra.

butter,
parsley,
water

37

J.  H. K^emp Sr Co. 
General Merchants and Merchant Millers 

Incorporated 

=

=

=

== 

DEALERS IN 

= 

General  Merchandise,  Farm  Implements,  Hay, 
Grain,  Coal,  Tile  and Builders  Supplies. 
Manufacturers  of AMERICAN  BEAUTY  FLOUR. 

Beans  a Specialty 

Unionville 

Michigan 

THE  KILMANAGH  BANK 

of  FRANK  W.  HUBBARD  & CO. 

Kilmanagh 

-  Michigan 

General  Banking  and  Insurance 

REAL  ESTATE  BOUGHT  AND  SOLD 

Try  us,  when 
loan 
We  pay  Four  (4$)  per  cent  interest 
on  time  deposits. 

in  need  of  a 

The  financial  responsibility  of  our 

stockholders  is  over  $500,000.00 
We  respectfully  solicit  your  business 

Frank  W.  Hubbard,  President 

John  B.  Smith,  Cashier 

38 

Fish and Oysters

"He was

a bold man who first

ate an oyster."

pint

One

of oysters,

four
of milk or cream,

tablespoons
half cup of cracker
pepper.
:Mix bread
nate
and
sprinkle with salt and pepper;
30 minutes
in a hot oven.-1VI

crumbs,
and cracker

crumbs

layers

of

Scalloped Oysters
tablespoons
one-half

one-half

crumbs

oysters

cup of melted

of oyster
cup of bread

liquor,
crumbs,

two
one-
salt and
alter-
dish;
on top and bake about

Put
baking

butter,

and add butter.

in a buttered

have crumbs

rs. Frank Bach.

Fried Oysters
until
dry.

quite

Drain

select

oysters

and beat
in a wire

a flour sieve
crumbs,
put
brown. When
salt and pepper.-ro'l

done,

an egg. Dip oyster
basket

and cook in hot

lay on brown
rs.

:Mary Forel.

paper

rolled

crackers

Put
in egg,

thru
in cracker
a golden
to drain and sprinkle with

then
lard until

Pigs

In Blanket

Take one pint of large

oysters;

cracker
oyster
boiling

I-lave

crumbs.
in a slice of bacon
lard.

Senre

hot.-lVliss

some breakfast

and pin with

a toothpick.

Irma Ankebrant.

dip each into beaten
sliced thin,

bacon

egg and
roll each
into

Drop

Boil a white

fish until

and remove
tablespoons
salt. Butter
nake in oven and brown.-roifrs.

the bones.
of
flour,
a dish;

one
put

Fish Turrot
tender.'

l\1ake a dressing

egg, butter
in a layer

\i\Then cold, pick it

to pieces
two
and
'of fish and a layer of dressing.

of one cup of milk,
size of an egg, pepper

Charles

Sellers.

Prepare

the

in salt water.
vVhen
ready

fish and let
This

to bake,

Baked Fish
over

stand
hardens
b,utter

about
four
lay in the
salt and pepper.-"M rs. Harry

tablespoons
fish and

add

Lewis.

venient,
flav~r.
Ol1t~lde. Put
bakmg
dish,
Season with

night,

the

or as long as con-
fish a better
and
lard in bottom of

inside

and gives
the

fish nicely

of melted
a little water

if necessary.

One

cup of mashed

Dressed White Fish
one-half

potatoes,

one egg, one onion
pepper
and baste with milk and butter.-1Vlrs.

chopped,

and salt

to taste.

"Mary I-luck.

cup of bread

crumbs,
fish

Stuff

39

Your  table  is  not  complete  without  meat 

from  our 

SANITARY  MEAT  MARKET 

ED.  KINDE 

Sebewaing 

::  Michigan 

Let  Us  Do  Your  Family  Washing 

We  do  it  in  First-Class  shape  and  at  a  reasonable  price 

DRY  CLEANING  IS  OUR  SPECIALTY 

Bring  in  your  Fancy  Goods  and  Dresses  to  be  cleaned 

and  we  guarantee  satisfaction 

T HE  S E B E W A I NG  L A U N D RY 

W.  E.  KOTHE,  Prop. 

We  Buy  Only  the  Best  Stock 

When  you  get  meat  at  this  market 

you  know  it's  good. 

CHR.  KRAMER 

Sebewaing 

Michigan 

JACOB  KRAUSS 

Painter,  Paperhanger  and  Decorator 

SEBEWAING,  MICHIGAN 

40 

Baked  White  Fish 

After  dressing,  split  the  fish  down  the  back  and  remove  the 
backbone.  Wipe  the  fish  and  dip  in  beaten  egg; 
this  may  be 
applied  with  a  feather.  Roll  in  flour  and  again  in  egg.  Lay  it  in 
a  baking  pan  in  which  dripping  or  butter  has  been  previously 
heated.  Bake  carefully  in  a  moderate  oven  for  20  minutes.  Baste 
often. 
If  the  fish  is  properly  cooked,  not  scorched,  it  will  be  of  a 
rich  yellow  brown.  Serve  with  hot  fish  sauce.—Mrs.  Mary  Beck. 

Creamed  White  Fish 

Boil  a  medium  sized  fish  in  salted  water,  carefully,  so  as  not 
to  break  it.  Take  one  cup  of  sour  or  sweet  cream,  one  onion 
sliced,  one-half  cup  of  vinegar,  one-half  cup  of  water  in  which  the 
fish was  boiled,  salt  and  pepper  and  thicken  with  cornstarch.  Pour 
over  fish.—Mrs.  H.  A.  Fliegel. 

Boiled  Perch 

Put  the  fish  in  boiling  salt  water,  enough  to  cover  them,  and 
boil  a  few  minutes.  Then  remove  same  from  fire  and  put  into  a 
dish.  To  the  water  add  two  onions,  two  tablespoons  of  butter, 
one  tablespoon  of  chopped  parsley  and  a  little  pepper;  boil  again 
until  the  onions  are  tender.  Thicken  with  flour  to  make  a  gravy. 
Pour  this  over  the  boiled  fish  and  serve.  The  fish  are  better  when 
salted  a  day  before  using.—Mrs.  Herman  Cannehl. 

Salmon  Loaf 

No.  1—One  can  of  salmon,  four  eggs  beaten  separately,  four 
tablespoons  of  melted  butter,  one-half  cup  of  fine  bread  crumbs, 
pepper,  salt  and  minced  parsley.  Chop  salmon  fine;  add  butter, 
beat  crumbs  into  eggs  and  season  before  working  it  all  together. 
Put 
into  buttered  mould  and  steam  one  hour.—Miss  Hannah 
Friedlaender. 

No.  2—One  can  of  salmon,  two  or  three  well  beaten  eggs,  four 
tablespoons  of  butter,  one-half  cup  of  bread  or  cracker  crumbs,  a 
fine;  add  other 
little  salt,  pepper  and  sage.  Pick  the  salmon 
ingredients  and  mix  together  with  one  cup  of  sweet  milk; 
form 
into  a  loaf  and  bake  in  quick  oven.—Miss  Luella  Finkbeiner,  Mrs. 
William  Stahl. 

Scalloped  Salmon 

Take  one  can  of  best  salmon,  remove  bones  and  shred  fine. 
Butter  a  dish  and  put  in  a  layer  of  finely  rolled  crackers,  cover 
with  salmon,  season  with  pepper,  salt  and  bits  of  butter;  so  con(cid:173)
tinue  until  the  dish  is  full,  then  pour  a  cup  of  milk  over  the  top 
and  bake  in  oven  for  40  minutes,  or  until  a  nice  brown.—Mrs. 
J-  S.  Palmer. 

41 

START  THIS  YEAR  RIGHT 

by wearing our  famous 

Flag  Brand  Garments and 

Avon Mills Hosiery and  Underwear 

They insure comfort  and peace of mind 

to every one who wears them 

Flag  Brand 

Dressing  Sacks 

House  Dresses 
Kimonos 

Wrappers 
Shirts 

Overalls 

Avon  Mills 

Burson  Seamless  Hosiery 

Bear  Brand  Hosiery 

Knox  Knit  Hosiery 

Avon  Underwear 

Avon  Hosiery 

Insist  on  getting  these  brands.  They  can  be  purchased 

from  the  following  dealers: 

JOHN  RUMMEL  &  CO.,  Sebewaing 
WALLACE  &  ORR,  Bay  Port 
WOLDT  BROS.,  Kilmanagh 

J.  ECKFELD,  Unionville 
OMAR  PREGITZER,  Unionville 
C.  D.  ANDREWS,  Colwood 

LEROY  PALMANTEER,  Caro 

•2 

Salmon Croquettes

No.

and three-quarters

one teaspoon
salt

sauce,
parsley,
seasoning,

cups of flaked salmon,
of
pepper
dip

I-One
juice,
of thick white
the
of chopped
sauce;
egg
add
then fry in deep fat. Drain well on brown
crumb,
sauce
of medium consistency:
tablespoons
seasoning
Lorenz.

flour and one cup of milk.
stir

lemon
.. Mix
in crumb,

two teaspoons
and white
fish
in
\Vhite
two
add flour,
Ida

and
paper.
of butter,

add milk gradually.-Miss

:Melt butter;

and
shape,

tablespoons

one cup

smooth;

of
and

again

until

Two

No.2-Open

Rub'

parsley,

fine and remove
of minced
pepper.
together
let cook ten minutes;
with the salmon
into croquettes;
and fry in boiling
garnish

lard.
vvith parsley.-:Mrs.

bones.

a pound

into a dish,

can of salmon,
Add one teaspoon

turn
chop
of salt, one tablespoon
the juice of half a lemon and a dash of cayenne
and three of flour;
pepper, mix
form
crumbs,
and

in a dish to cool. YVhen firm,
egg,
then
up, drain,

one tablespoon
season with

and turn out
dip in beaten
Take

in grated
serve

on a napkin

of butter

a little

bread

and

salt

Fred Kroll.

Salmon Patties

To one can of salmon

take
cup of milk and one

about
egg.

15 crackers

:Make into patties

rolled fine;

add
and fry in

until

brown.-lVIrs.

H enr:y Hartman.

one-half
butter

Codfish Croquettes

One

cup of codfish,

one cup of potatoes,

one

of butter,
until

spoon
gether
all together
Fred

Sommer.

salt

and
strain,

t~nder;
until

light.

pepper.

Boil potatoes

add butter,

egg and seasoning.

Drop by spoonfuls

in frying

basket.-1Hrs.

egg, one table-
to-
and codfish
Beat

and

Shred

potato
season, make
forming

as codfish.

freshen
add
into balls
the balIs.-:Mrs.

Codfish Balls
Prepare
eggs

codfish.
one or
and fry in hot butter.
I-tarry Lewis.

two

twice
(according

as much mashed
to amount),
hands when

Flour

Creamed Codfish

some good,
pieces.

To one

in cubes;

into

Soak over night
small
and cut
cold boiled
potatoes
add cream enough
cre~m thickens
deltcate

prepared

cut
to cover.
by evaporation
this way.-l\iI

salt codfish.
cup of
season with

slowly

Cook
and tfle potatoes
rs. A. L. H illcks.

In the morning
drain
fish, add two cups of
and
The
and fish are very

salt,
one-half

pepper
hour.

4,1

AMERICAN  HOUSE 

Sebewaing,  Michigan 

Rates  $1.00  to  $1.50  per day 

First-class  accommodation. 

Steam  heat,  electric lights  and  everything  up-to-date 

for the traveling  public. 

First-class  Bar 

Feed Barn in  Connection 

FRED  KROLL,  Proprietor 

Boil catfish

to the meat,
onions,
ten minutes.-lVlrs.

one

one tablespoon

in salt water
cup of sour
of flour,
John Allen.

Boiled Catfish
until meat
cream,
salt and pepper

one

drops

cup of

from bones.

sour milk,
Boil

to taste.

Add
two
this

Pickled

Fish

No.

I-A
one teaspoon
boiling
solved.
John Allen.

layer of fish, a layer of onions,
of sugar,

and pepper.
in which one tablespoon

salt

for

ten minutes.

one lemon sliced thin,
Fill dish and cover with
of gelatine
has beeen dis-
Let

24 hours.-Mrs.

stand

vinegar
Cook slowly

No.2-Scrape

put
Drain,
will be done.
in a crock
layer of onions,
hot vinegar
Mrs. George

in which
Pitcher.

and clean fish.

Let

lay' in salt water

in cold water,

Take
a layer

skimmer
of sliced

and when water
and remove
onions,
put

comes
from kettle;
in a layer
of

to a boil,

over night.
the fish
ready
then
a

have
fish,

and so on until

crock
a bag of mixed

is full.
spices

Cover with boiling

have

been cooked.-

Pickled

Herring

Dress

and wash

Remove
per and salt and a dash of red pepper.
dish.
and
more vinegar

cider
as it cooks

vinegar
away.-l\/lrs.

Cover with

herring.

sprinkle with

pep-
fish and lay in baking
for
adding

bones;
Roll
bake
two
H. J. Davis.

hours,

Pickled Holland

Herring

Soak one dozen herring

.
lll.g, clean well and drain;
slIced onions
and mixed
-.Mrs.

lVlary Ford.

in cold water over night.
cold vinegar
stand

put on enough
spices
(whole).

Let

In the morn-
to cover,
add
a few hours.

Roll Mops

part

holland

herring;

In the morning

put
wash,
are preferred,
of which
and milk in clean water
and roll,

six to twelve
over

night.
.Male herring
Lay herrina

Take
let stand
well.
saved.
the herring,
tl~em lengthwise
fasten them together with heavy
beat
sOl,ve well.
onIons,
until
ancl vinegar

a few whole

In a dish,

black peppers,
are all piled in dish;

roll mops

to cover well.-IVI

and mix with

lay alternate

enough

round

strain

sieve

fine,

thru

starting

toothpicks.

a little

layers

of
a few laurel
then pour over

into cold water
skin and clean
the milk

for

two hours.

should

and
them
be
Bone
from the tail;
the milk,
Take
to dis-
vinegar
sliced
and so on,
them the milk

roll mops,
leaves,

rs. John Stuetzer.

4 •.,

FINGER  P I E CE  E YE  G L A SS  MOUNTINGS 

The  shades  of  night  were  falling  fast, 
As  through  the  city  street  there  passed 
A  damsel,  stylishly  eye-glassed, 

BESIEVR 

Upon  her  dainty  nose  I  saw, 
A  finger-piece,  much  like  a  claw, 
Of  gold,  nor  was  her  nose  made  raw, 

BESIEVR 

She  tripped  along,  this  winsome  maid, 
Full  speed  she  went,  all  unafraid, 
For  firm  upon  her  nose  they  stayed, 

BESIEVR 

"Come,  maiden,  tell  me,"  then  I  cried, 
"What  mount  is  that  you  wear  with  pride?" 
She  paused  a  moment,  and  replied: 

BESIEVR 

"Observe  my  style  of  face,"  said  I, 
"Would  it  fit  me,  were  I  to  buy 
That  mount?"  "Sure  thing,"  was  her  reply: 

BESIEVR 

"I  drop  my  glasses  on  the  ground, 
Eternally 
Said  she:  "same  here,  until  I  found 

they  slip  around." 

BESIEVR 

So  straight  I  hied  myself  next  day 
To  my  oculist.  "Right  away 
Get  me  the  mount  that's  built  to  stay:" 

BESIEVR 

He  smiled  and  said:  "I  see  you're  wise, 
You've  found  a  mount  that  rests  your  eyes, 
A  mount  that  sticks  and  satisfies:" 

BESIEVR 

Just  Insist  on  Having  B E S T E V E R.  None  Other  "Just  as  Good" 

46 

Recipes

Fish and Oysters

47

Recipes

Fish and Oysters

48

Recipes

Fish

and Oysters

49

FERD. J. LANGE

Breeder of

Holstein- Friesian Cattle

Herd headed by

Up-to-date Crissie Sir Houwtje whose dam has

record of 22 pounds butter in 7 days.

Also grower of the

Bowser F. K. Special Raspberry

(Three Acres under cultivation)

Ferd. J. Lange

SEBEWAING, MICHIGAN

Tailor Made Clothes

WEAR BETTER
LOOK BETTER
FEEL BETTER
FIT BETTER

Tailor and Haberdasher

W. N. LAKE

(Next Door to Bank)

Sebewaing, Michigan

B. LORENZ

Practical Shoemaker

Prices Reasonable

Sebewaing

Michigan

50

Eggs

"The warmest

hearted

hen cannot

lay a boiled

egg."

Eggs On Toast

Prepare
Break eggs
on toast
garnish with

nicely
into hot milk and cook;

buttered

toast

and arrange
carefully

and cover with hot milk.

Season with salt and pepper

parsley.-1Vlrs.

\lV. F. Schmitt.

on a large
remove

platter.
eggs, place
and

Scalloped Eggs

to taste with

Boil eggs 20 minutes.
salt
of sliced
enough

thin cream,

season
alternate
sweet
bread crumbs

layers

and pepper.
eggs
to moisten

crumbs.
thoroughly.
and bake until well browned.-1VIiss

and bread

in cold water,

Drop

In a pudding

shell,

slice,
dish arrange
this pour
of

Over
Add a layer
Susan Beck.

remove

Baked Eggs

. Separate

whites

from yolks

stiff.
Butter
in the pans,
on each yolk and bake until

patty
slipping

carefully;
pans

beat

and place

the whites with
of
place

spoonfuls

a yolk in the center;

a nice brown.-Miss

a httle
salt until
the. beaten whites
a pIece of butter
Susan Beck.

~eat whites

add beaten

and yolks
eggs

of mIlk,
pepper

to taste.

Serve

immediately.-E.

separately.
until
Dorthy

Boil one cup
and

Salt

flaky.
Palmer.

Egg Omelet
of six eggs

and

stir

rapidly

Foamy Omelet

Four

eggs,

four

and pepper.

tablespoons
Separate

and water.
omelet

Beat whites
sides

pan, butter

and spread

evenly.
and pour

Garnish with

parsley,

of hot water,
yolks

one
from whites;
stiff

until
and bottom,

turn
Cook slowly until well done.

around

it one

and one-half

green

peas

and chipped

of
teaspoon
beat yolks,
and fold into
in the
Fold,
cups of
beef.

salt

butter,
add salt, pepper
the y<?lks. Heat
the mIxture
tUr~l on hot platter
whIte sauce.
-Mrs.

B. Lorenz.

hard

Three

boiled'

Eggs On Goldenrod
eggs,
tablespoon
sPOon of flour, one cup of milk and one-half
pare a white
the whites
and COver with
potato riser.-l\1rs.

finely ancl add to white
Garnish

sauce.
with

B. Lorenz.

Separate

sauce.

sauce.

yolks

one

of butter,

teaspoon

table-
one
Pre-
of salt.
of eggs;
chop
toast on platter
forcecl

thru

a

from whites
Arrange
yolks

the

51

Drink

Bour's Quality Coffee

The Coffee with the Flavor

BRANDS

Old Master

Royal Garden

San Marto

Chautauqua

Fashion Blend

High Grade

Winter Wheat Flour
"Liken's Best Patent" and "Perfection"

Every sack guaranteed

to give

satisfaction

Staple and Fancy Groceries

All Orders Promptly Delivered

Telephone No.4

John C.Liken & Co.

52

Cut hard boiled eggs

carefully, mash them,
to taste.

Place back into whites.-1vlrs.

Stuffed Eggs
into halves,

lengthwise.
season with melted butter,

E. C. Pengra.

Remove

yolks
salt and pepper

Picnic Eggs

Boil

\i\Then cold, cut

the eggs until hard.

the yolks, mash them with a fork, mix with butter, minced
and French mustard.
mixture,
white
halves

take out
ham
the hollow whites of the egg with the
together,
each egg in
the
to keep.

the ends of which
vVilliam Seiwell.

and then wrap
twisted

tissue
paper,
together.-1Vlrs.

Fill
the halves

lengthwise;

press

are

Deviled Eggs

No.

I-Boil

one dozen eggs until very hard;

over them and remove shells. Cut
add salt, pepper, mustard
smooth paste
and refill
or cold lunches.

the halv~s.

These
Garnish with parsley.-rdrs.
hard boiled eggs in halves,

and vinegar

No.2-Cut

in halves;

to suit

pour cold water
take out yolks, mash,
:Make a
tea

are very nice for

the taste.

George ~i[ast.

lengthwise;

yolks, add pepper,
cream to soften.
halves

together.-~'Iiss

finely chopped onion, mustard

salt,
Rub smooth and return to the whites,

mash the
to taste and
laying the

Irma Ankebrant.
Recipes

Eggs

5.1

Recipes 

Eggs 

54 

Recipes

Eggs

55

MATHES LUTAT
CONTRACTOR
BUILDER

AND

-

Plans Drawn and Estimates Furnished

Sebewaing, Michigan

-

MARTENS BROTHERS

CEMENT CONTRACTORS

SIDEWALKS. FLOORS. FOUNDATIONS. ETC.

BUILT RIGHT

Telephone No. 198

SEBEWAING

MICHIGAN

I

56

Dumplings

"Through

difficulties

to perfection."

German Potato Dumplings

four

crumbs,

Peel ancI grate

large potatoes with jackets

Boil
cool
thoroughly.
of stale bread
and beaten whites of four eggs and four
well;
in butter,
minutes.
gravy.-lVIrs.

fold like dumplings
Serve on a platter;

in palm of hand,

Fred Schmitt.

salt, nutmeg,

put mixture

and boil

them;

until

partly
acId one-third

butter

size of walnut,
of flour.

tablespoons

done.
Let
proportion
yolks
lYlix

fill with bread squares browned

in salt water

cover with browned

butter

10 to 15
or meat

Potato Dumplings

No.

I-Grate

cold boiled potatoes;

in small cubes or crumbs

add two eggs, about

two
in but-
into balls. Drop into boiling
Very
pork.

and browned

nice with

roast

(cut

slices of bread
ter),
salt and enough
water
about
-:1\1rs. John Reisdorf,

and boil

flour
to make
20 minutes.
:rvlrs. Paul Rueffar.
grated,

No.2-Six

large raw potatoes,

one-half
-IV! rs. John Kundinger.

teaspoon

of baking

powder

two eggs, pinch of salt,
to drop.

enough

and flour

No.3-Four
and flour
Charles

salt
-Airs.

large boiled potatoes,

grated.

enough
vVitskovsky.

to shape

into balls.

one egg, pinch of
Cook in salt water.

Dumplings

One pint of flour, one-half

of salt and a piece of butter;
cook in broth.-Nlrs.

Ernst Schwartz.

teaspoon
pinch
stir with milk to a stiff dough and

of baking

powder,

No.

I-Two

Dumplings For Stewed Meat
eggs, one tablespoon

of Royal Baking Powder

of salt, one cup of sweet
to
keep kettle well

and flour enough

20 minutes;

two teaspoons
a stiff batter.

milk,
make
covered while cooking.-Alrs.

Cook about

Paul Rueffar.

No.2-To

then add enough water

powder, one-half
Mix well;
one inch thick with a slit
remove
feather.-:Mrs.

George Pitcher

the cC:ver for 20 minutes

.

to make

in the middle.

one quart
teaspoon

flour

of
of salt and one good tablespoon

add one

teaspoon

of baking
of lard.
Roll
Put 111tokettle, do not
as a

a .soft dough.

and they will be as light

.57

HERE'S
YOUR
OPPORTUNITY

to learn of the Policy Contracts

of the

MICHIGAN
STATE LIfE

The pol icies issued by the
Michigan State Life are very
liberal
and
the progressive
contain
features
life In-
surance.

all
of modern

in all

respects

YOU WIL'L
LEARN

Something to your advantage by inquiring about
the special policy just put on the market by
the MICHIGAN STATE LIFE.

J. A. SANDHAM

GENERAL

AGENT

CASS CITY

MICHIGAN

dumplings,

Powder,

For

eight
Royal Baking
and enough
so stiff
that
top of boiling meat
Siglin.

sweet milk or cold water
it will not drop from spoon.

to make
Stir

and cook briskly

for 20 minutes.-lVlrs.

Dumplings For Pot-Pie

mix

two
two cups of flour, one-half

thoroughly,

tablespoons
teaspoon

of
of salt
stiff batter,
put on
George

a very
thoroughly,

Recipes

Dumplings

59

Recipes 

Dumplings 

60 

Vegetables 

"better  is  a  dinner  of  herbs  where  love  is,  than  a  stalled  ox  and 

hatred  therewith."—Solomon. 

Lettuce 

Clean  and  wash  lettuce.  To  two  quarts  of  lettuce,  take  one 
pint  of  sour  cream,  one  cup  of  sugar,  pepper,  salt  and  vinegar  to 
taste.  Sweet  cream,  or  bacon  cut  in  squares  and  fried,  may  be 
used  with  the  other  ingredients,  instead  of  sour  cream.—Mrs.  F.  A. 
Bach,  Mrs.  John  Himmelein. 

Slice  egg  plant  about  one-half  inch  thick.  Lay  in  salt  water 
one  hour.  Roll  in  flour  and  frv  in  lard  and  butter.—Miss  Susan 
Beck. 

Egg  Plant 

Cauliflower 

Two  cups  of  cooked  cauliflower,  two  cups  of  milk,  one  table(cid:173)
spoon  of  butter,  salt  and  pepper.  Thicken  with  flour.—Mrs.  Wil(cid:173)
liam  Deegan. 

Eggs  In  Tomatoes 

Remove  a  slice  from  the  top  of  each  tomato,  take  out  enough 
of  the  pulp  to  admit  an  egg  and  sprinkle  with  salt  and  pepper. 
Drop  the  egg  into  each  tomato,  with  a  bit  of  butter  on  it.  Put  the 
tomatoes  on  a  buttered  dish  and  bake  until  eggs  are  set  and 
tomatoes  are  tender.  Serve  on  hot  buttered  toast.—Mrs.  W.  X. 
Lake. 

Baked  Stuffed  Tomatoes 

Take  ripe  tomatoes,  cut  off  at  stem  end  and  remove  seeds. 
Mix  bread  crumbs,  a  little  chopped  onion  and  parsley,  '>utter,  »J 
and  pepper;  if  liked  a  little  cold  chopped  meat  may  be  added 
bill 
tomatoes  and  on  top  put  bread  crumbs  and  a  bit  of  butter.  Lake. 

-Mrs.  Theodore  F.  Audi. 

Onions  and  Tomatoes 

Place  alternate  lavers  of  sliced  onions  and  fresh  tomatoes  in 
a  buttered  baking  dish,  cover  each  layer  with  crumbs,  butter,  salt 
and  pepper.  Pour  one  and  one-half  cups  of  water  oyer  the  mixture 
and  bake  for  about  an  hour  in  a  slow  oven.  Boiled  onions  and 
canned  tomatoes  may  be  used  in  the  same  way  baking  20  minutes. 

-Mrs.  A.  L.  Hi neks. 

Scalloped  Onions 

Boil  six  onions  until  tender,  separate  them  and  place  a  layer 
of  onions,  then  a  layer  of  bread  crumbs  in  a  pudding  dish.  Season 
with  salt,  butter  and  pepper;  moisten  with  milk  and  bake  one-halt 
hour.—Mrs.  Henry  llartman. 

61 

:!Itrqtgun

~ugur QInmpuny

OF

MANUFACTURERS

STANDARD
SUGAR
GRANULATED

~rbr1Uttiug

::

~irl1igttu

62

Corn  Fritters 

One  can  of  corn,  salt  and  pepper,  two  eggs  and  cracker  crumbs 
to  hold  together.  Drop  by  small  spoonfuls,  first  into  finely  rolled 
cracker  crumbs,  and  then  into  very  hot  lard.  Cook  until  brown. 
—Mrs.  John  Ankebrant. 

Green  Corn  Patties 

No.  1—Grate  corn  to  make  one  pint;  add  one  teacup  each  of 
If  too  thick, 

flour  and  butter,  one  egg,  pepper  and  salt  to  taste. 
dd  a  little  milk;  fry  in  butter.—Mrs.  C.  Gommon. 

No.  2—Grate  one  dozen  ears  of  sweet  corn,  add  yolk  of  six 
eSSs,  Pepper,  salt,  one  tablespoon  of  flour  and  beaten  whites  of 
ggs.  Bake  like  pancakes.—Mrs.  William  Riggs. 

Carrots  With  Cream  Sauce 

Scrape  the  carrots  lightly;  cut  into  large  dice  or  slices  and 
oil  about  30  or  40  minutes  in  salt  water.  Drain  and  add  the  fol-
owing  cream  sauce,  allowing  it  to  simmer  about  ten  minutes, 
ream  Sauce:  One-half  pint  of  milk,  one  tablespoon  of  butter,  one 
easpoon  of  flour,  salt  and  pepper.  Heat  the  milk,  beat  the  butter 
nd  flour  to  a  cream  and  stir  into  the  hot  milk;  cook  five  minutes, 
hen  add  seasoning.  This  sauce  may  be  used  with  cauliflower, 
otatoes  and  other  vegetables.—Mrs.  Gustav  Reinhold. 

Stewed  Cucumbers 

Prepare  the  cucumbers  the  same  as  for  salad;  when  salted 
ne  hour,  drain.  Slice  some  smoked  bacon  and  cut  into  dice;  put 
nto  a  stew  pan  and  fry  until  a  golden  brown.  Butter  may  be 
aken  instead  of  bacon.'  Then  put  in  the  cucumbers,  cover  and 
tew  one-half  an  hour;  add  pepper,  vinegar  and  sugar  to  taste. 
More  taking  from  the  fire,  sprinkle  a  little  flour  over  them.—Mrs. 
erman  Cannehl. 

Cabbage  In  Cream  Sauce 

Take  a  medium  sized  head  of  white  cabbage;  remove  outer 
Let  cook  for  ten 
aves  and  stem,  and  place  in  boiling  water 
linutes;  remove  and  put  in  cold  water. 
\\  heni  cold  chop  fine; 
eason  with  salt  and  pepper  and  add  a  pint  of  milk  and  two  large 
blespoons  of  butter,  previously  mixed  with  an  even  tablespoon 
f 
three-quarters  of  an  hour.—Mrs.  C. 
mbach. 

flour.  Simmer  slowly 

Stewed  Cabbage 

Slice  small  head  of  cabbage  very  fine:  pour  boiling  water  over 
,  cook  ten  minutes,  then  drain.  Make  a  gravy  of  one  egg,  one-
alf  cup  of  cream,  a  little  sugar,  vinegar,  salt  and  pepper 
I our 
ver  cabbage  and  simmer  for  a  few  minutes.—Mrs.  Herman  Fiebig. 

63 

MOTOR ~~EGE~ WASHING

MACHINE

The Only Machine Which Has Cut Gears

"MADE LIKE AN ENGINE"

Less Friction
No Noise
No Racking

machines

Guaranteed
when

to
empty.

run

SOLD ON THIRTY

DAYS TRIAL-If

the machine

30 days,

satisfied
your money

after

using
back ..

All Washers
positively
Guaranteed
for
Five Years

not perfectly
it and get

return

We further
washing machine

agree
free of charge,

to furnish

for

any defective
five years

Can also be furnished

with motor

for

part

this
from date of sale.
engine.

or gasoline

GUARANTEE

CERTIFICATE WITH

JOHN RUMMEL & COMPANY

EVERY WASHER

SOLD

SALES AGENTS

SEBEWAING,

MICH.

64

Filled  Cabbage  Head 

Hollow  out  a  small  head  of  cabbage.  Smother  the  cabbage 
hich  has  been  taken  out  with  lard,  onion,  pepper,  salt,  and  mix 
ith  chopped  pork.  Then  fill  the  cavity;  cover  same  with  a  few 
aves,  tie,  and  boil  in  salt  water  until  done.  Then  melt  butter 
nd  pour  over  it.—Mrs.  Ernst  Schmidt. 

Beans  With  Browned  Butter  Gravy 

Cut  beans  in  small  pieces  and  cook  in  salt  water  until  soft. 
lake  a  gravy  by  browning  two  tablespoons  of  butter,  adding  one 
blespoon  of  flour  and  enough  cold  water  to  make  a  smooth  gravy. 
'our  over  beans  and  season.  Grated  nutmeg  and  a  little  sweet  or 
our  cream  may  be  added  to  taste.—Mrs.  F.  A..Bach. 

Resutto 

One-half  cup  of  rice,  one  carrot,  one  onion  and  one-half  pound 
f  cheese.  Boil  rice  in  double  boiler  with  a  little  salt;  fry  in  butter 
iced  carrot,  sliced  onion  and  sprig  of  parsley;  add  a  little  water 
"" necessary.  When  done,  add  to  rice.  Ten  minutes  before  serving, 
old  in  one-half  pound  of  American  cheese,  grated.  Be  sure  to 
Id.  not  stir.—Mrs.  Joshua  Braun. 

Baked  Beans 

Parboil  three  cups  of  beans  in  two  quarts  of  water  to  which  a 
inch  of  soda  has  been  added.  Rinse  beans  thoroughly;  add  two 
uarts  of  water,  a  small  piece  of  pork  and  let  boil  until  tender. 
Mnen  put  beans  into  a  jar-roaster;  cover  with  meat,  two  table-
poons  of  brown  sugar,  a  good  teaspoon  of  dry  mustard  salt  and 
epper.  Bake  slowly  for  three  hours;  keep  moist  while  baking. 
Mrs.  A.  C.  Barnes. 

Xo  2—Parboil  one  quart  of  beans;  drain  and  add  enough  hot 
ater  to  cover.  Add  fresh  sliced  pork;  season  with  salt,  pepper 
nd  cook  until  tender.  With  a  skimmer  remove  beans  from  kettle 
to  a  pan,  pouring  enough  milk  over  them  to  cover.  Arrange 
eat  on  top  of  beans  and  sprinkle  with  one-quarter  cup  of  sugar. 
ake  a  light  brown.-Mrs.  S.  M.  Adams.  Lakeview.  Mich. 

Baked  Beans  With  Tomato  Dressing 
Wash  and  soak  two  pounds  of  beans  overnight 

Parboil  with 
tablespoon  of  soda:  boil  slowly  until  the  skin  breaks 
o U r e sh 

ne  scan 
rain  and  add  one  pint  of  strained  tomatoes> f^  ^ 
nrV  ™'nrh  ni  red  oeooer 

nd'pe1 i" ?/:: sLrsRr  ««  W*F«J  g-  si<>wiy *  ^ 

two  tablespoons  01  brown  sugar,  salt 

ours.  Cover  while  baking.-Mrs.  P.  P.  Welch. 

65 

1J1runk 1llinrnln :mInrris

Jl1ysirian an~ ~ur!Jrnn

«lwrttbnlr 11 ~tr4tgntt

Wl'll'plJl1ltl' 1n.

66

. Two
mIlk and
-l\1iss

cups
flour

Susan Beck.

Democrat
of cold, mashed
enough
to roll.

Potatoes
potatoes,
Cut

into

oI).e egg,
shape

a little
fry

and

sweet
brown.

Russia

Potatoes
of potatoes.
lean side pork,

Peel and slice two quarts
of
Fill pan in this way, having

of potatoes,
and salt

to taste.

a layer

Butter

a few sliced

a pan;

Add enough water

to bake until well done.

put
in a
onions,
of
Serve

a layer

layer
pepper
meat on top.
hot.-Mrs.

John Himmelein.

Cut

.
raw potatoes
I~ a layer of potatoes,
dIsh is full, putting
Pour
quarters
alt, pepper
:Mrs. Charles Beckman,

cream dressing
of an hour.

butter

Raw Potatoes

Scalloped
in dice shape;
salt, pepper
cracker
over
The

a baking
and bits of butter.
on top, with
it
is covered.
cream dressing

crumbs
all until

dish, and put
Repeat
until
bits of butter.
three-
is made of milk, butter,
of cream.
l\'Iiss Alma Rein-

Bake

1\1rs. Gustav Reinhold,

and thickened with

flour

to the consistency

lOld.

Peel and cut

boil
(uarts;
place
)rain,
uart
of milk,
wo tablespoons
'ed pepper)
have
. \\!. Leipprandt.

Potatoes
into small

a la Pittsburgh
sufficient

in salt water
in baking

cubes

potatoes

two
to which a slice of onion has been added.
dish and cover with a gravy made of one
to which
Spanish

of
flour
(pickled

tablespoons

to make

cheese

thickened with three

of grated

been added.

and one pimento
Bake until

top is browned.-.:\Jrs

.

Mashed

Potatoes

cups

of salt,

of cold mashed
a tablespoon

. To
two
11lk, a pinch
Our and two eggs beaten
ughly
utter on top and bake a golden brown.
~ery thoroughly
Ight.
-{adwin.

the eggs,
is similar

beating
it

baking

light;

After

to.a

put

foam .

(warmed
potatoes.
of bu~ter,

over)
add

one-half

two tablesp<?ons

.MIX the. whole

untll

The quality

depends
the potatoes will

cake.-.M rs.

so that
to a sponge

cup of
of
t~lOr-
a little
upon
remain
J. T.

into a pudd1l1g or vegetable

dls.h, spread

Parboil

potatoes.

uarter

inch thick.

Fried Sweet Potatoes
skin

cut
Fry in butter.-.:\l

and

lengthwise
rs. John Ankebrant.

into

slices

one-

Pour boiling water over one package

of macaroni

Macaroni

and Cheese

5 minutes.
int of milk,
oderate

Add one-quarter
a little
oven.-l\Irs.

pound
piece of butter
Ella Reetz.

of grated
and salt

cheese.
to taste.

and let stand
2 eggs, one
in a

Bake

6i

Hotel Hannah

J. S. MOSSNER, Proprietor

Thoroughly Modern

Rates $2.00 per day

Sebewaing

Michigan

68

Spaghetti  and  Tomatoes 

Boil  one  package  of  spaghetti  in  plenty  of  salt  water  for  15 
minutes.  Put  in  colander  and  pour  cold  water  over  it.  Cut  end 
of  a  porterhouse  steak  in  small  pieces,  brown  onion  in  butter,  add 
meat,  one  pint  of  tomatoes  and  cook  15  or  20  minutes;  strain  and 
add  to  spaghetti. 
If  too  thin,  cook  a  little  longer.  Serve  hot.—Mrs. 
Mary  Ford. 

Recipes 

Vegetables 

' 

Recipes 

Vegetables 

711 

Recipes
Vegetables

71

IT is real economy to install

first-class

plumbing,

even
though the cost is a little more.
builder
thinks
The far-sighted
of wearing
qualities
rath-
t h a n first
er
cost.

Get our es-
on
timate
a
':$tAtld411dli
modern bath-
room fer your
home.

A. MUELLERWEISS

PLUMBER

Sebewaing, Michigan

Breads

"One

little,

To brides

Just

to make

Especially

song we sing,
newly wed;

simple
but
the best of everything
of bread."

Milk Bread

One

cake Fleischmann's

Yeast;

one quart milk,

two tablespoons

one tablespoon
salt.
add one and one-half
to rise

and set

Beat

until

smooth.

sifted flour;

three quarts
lard or butter, melted;
in lukewarm liquid,

cooled;
spoons
and sugar
flour.
one and one-half
free from draft-about
rest
lard .or butter,
flour
salt.
elastIc.
in well-greased
Place
double
wel!-greased
bread
aga1l1 until double
This makes
three

Mould
pans.
filling them half
in bulk. about one hour.
one-and-one-half-pound

in bulk-about

hours.

Cover

bowl.

two

and

of

hours.
Knead

Cover,

let

into

full.

loaves ..

sugar;

scalded

and
two table-
yeast
Dissolve
quarts
of sifted
in warm place
add
and
until
in
rise

Place
and let

vVhen light,
smooth
until
again

rise
loaves.
Cover

Bake 40 to 50 minutes

Graham Bread

cup of sugar,
cups of sour milk,
to make

a stiff

one teaspoon

two teaspoons

batter.-::\frs.

of salt. one tablespoon
of soda and enough
::\lr5.

J. S. 1\lossner,

Two-thirds
of butter,
three
graham flour
1\lary Roode.

Graham Loaf

cup of sweet milk.

small
of salt, one tablespoon

One
teaspoon
~our.
In one cup of sour milk.-::\f

sugar,
two cups of graham flour and one teaspoon
rs. D. D. Finkbeiner.

of brown

one-half

cup of molasses,

one
one cup of white
of soda dissolved

Bran Bread

Two

cups of bran,
sugar.

and one-half
add the bran,

One cup of brown
of soda.
a basin.
SOur milk together
tered
Heimbuch.

pan and bake

flour.

two cups of
one cup of chopped
of salt. After
raisins

two .Ct.lpSof sour milk,
r~ls~ns. one teasp.oon
slftlt1g the flour
::\fix the soda
Turn

I11tO
and
in~o a but-
oven for one hour.-::\T ISS Anna

and salt.
and a~ld to dry ingredients.
in a moderate

teaspoon
sugar.

Brown Bread

cup of sugar,

of graham flour, one and one-half

cups of white
one egg, one
one cup of sour milk and one teaSI?OOn of ~oda.
Turn out. place It1 a hot oven

cup of molasses,

one-half

in tin cans and steam one hour.

Three

cups

flour, one-half
teaspoon
Put
for a few minutes

of salt,

and serve warm.-::\l

rs. C. F. Giese.

i3

The Wonderful

Sterling Range

When you need a Range do not fail to look

into the merits of the Sterling.

It is the only REAL Cooking Range made today.

Strongest, Most Efficient.

and Handiest

We have scores of satisfied users. Ask some of

them what

their opinion is

of the Sterling.

Myers & Riedel Co.

SEBEWAING, MICHIGAN

74

Nut  Bread 

No.  1—One  cake  Fleischmann's  Yeast;  one  cup  milk,  scalded 
nd  cooled;  one  tablespoon  sugar; 
three-quarters  cup  chopped 
valnuts; 
two  tablespoons  lard  or  butter;  one-third  cup  sugar; 
vhite  of  one  egg; 
three  cups  sifted  flour;  one-third  teaspoon  salt. 
issolve  yeast  and  one  tablespoon  sugar  in  lukewarm  milk,  add  one 
nd  one-fourth  cups  flour  and  beat  thoroughly.  Cover  and  set 
side  in  warm  place  fifty  minutes,  or  until  light.  Add  sugar  and 
ard,  or  butter,  creamed,  white  of  egg,  beaten  stiff,  nuts,  remainder 
f  flour,  or  enough  to  make  a  dough,  and  lastly  the  salt.  Knead 
ell.  Place  in  greased  bowl.  Cover  and  set  aside  for  about  two 
nd  one-half  hours  to  rise,  or  until  double  in  bulk.  Mould  into  a 
loaf  or  small  finger  rolls,  and  fill  well-greased  pans  half  full.  Pro-
ect  from  draft  and  let  rise  again  until  light—about  one  hour.  Loaf 
should  bake  45  minutes,  finger  rolls  six  to  eight  minutes.  This 
recipe  will  make  one  medium-sized  loaf,  or  one  dozen  rolls. 

No.  2—One  egg,  three-quarters  cup  of  sugar,  one-half  cup  of 
nut  meats,  two  cups  of  buttermilk,  one  teaspoon  of  soda,  three 
cups  of  wheat  flour,  one  cup  of  graham  flour  and  one  teaspoon  of 
Royal  Baking  Powder.—Mrs.  Charles  Sellers. 

No.  3—One  egg,  one-half  cup  of  granulated  sugar,  two  cups  of 
sweet  milk,  a  little  salt,  one  cup  of  chopped  walnuts,  five  cups  of 
flour  and  four  teaspoons  of  baking  powder.  Put  in  a  deep  loaf  tin, 
and  let  rise  20  minutes.  Bake  one  hour.—Mrs.  John  Allen. 

Boston  Brown  Bread 

No.  1—Sift  together  one  cup  each  of  rye  meal,  cornmeal  and 
vhite  or  entire  wheat  flour.  Add  one  teaspoon  of  salt,  two-thirds 
cup  of  molasses  and  two  teaspoons  of  soda  dissolved  in  two  cups 
f  thick  sour  milk  (part  sour  cream  is  preferred).  Mix  thoroughly, 
urn  into  buttered  moulds,  and  add  one  cup  of  raisins,  here  and 
here,  as  the  mixture  is  put  into  the  moulds.  Steam  three  hours. 

Miss  Elizabeth  Haase. 

No.  2—One  and  one-half  cups  of  cornmeal,  one  cup  of  rye 
our,  one  cup  of  graham  flour,  a  little  salt,  one  cup  of  New  Orleans 
olasses  and  two  teaspoons  of  Royal  Baking  Powder.  Mix  ingredi-
nts  with  about  one  cup of  milk  or  water.  Steam  four  hours.—Mrs. 
i.  G.  Muellerweiss. 

No.  3—One  cup  of  white  flour,  two  cups  of  graham  flour,  one 
up  of  sour  milk,  one  cup  of  sweet  milk,  two  tablespoons  of  mo-
asses,  one-half  cup  (scant)  of  brown  sugar,  one-quarter  cup  of 
raisins  (if  desired), one-quarter  teaspoon  of  baking  powder  and  one 
easpoon  of  soda.  Put  soda  into  molasses  and  add  to  sour  milk  and 
ugar;  then  add  salt  and  baking  powder  to  the  flour;  add  the  milk, 
and  raisins  rolled  in  a  little  flour.  Bake  one  hour  or  longer  in  a 
very  slow  oven,  then  have  a  hotter  fire  to  brown  it.—Mrs.  C.  M. 
Surine,  Grand  Rapids.  Mich. 

75 

Buy your Clothing of

MAUTNER & KRAUSE

Saginaw, Michigan

and they vvill be right

-

DRESSMAKING

Our aim is to please and satisfy our customers

and our work is done accordingly

Give us a trial

THE NEUMANN SISTERS

Sebewaing, Michigan

76

Dried Apple Bread
sponge

to make about

Take

enough

yeast

teaspoon

add one and one-half
half
ta?lespoons
dr.led apples, which
stIff.

of annis

rise as other

01 cloves,

Let

two loaves of bread'

cups of sugar,

one-half

seed,

a little
have been partly

bread.-l\lrs.

teaspoon

one teaspoon

of cinnamon,
nutmea
three

one~
two
of grated
of
shortening
and
boiled. Mix well, and knead
J. E. Schwalm.

c~ps

Raisin Bread

\,\Then baking
add one-half
cup
pack.age of seeded
let rIse again,

take

of the light
bread
of
and
raisins. Mix well, and when light put

one quart
size of an egg,

about
butter

sugar,

and bake.-~Irs.

\Villiam Deegan.

sponge,
one-half
in pans'

'

Yeast Cake

One cup of yeast,
egg, one-half
cup of
SpOOriS of sour milk,
half hour.-Iviis5-

Nettie

one-half

raisins,
cinnamon,

Finkbeiner.

cups of lard, one cup of sugar,

one-half

teaspoon

of soda,

nutmeg

and flour.

Let

one
two table-
rise one-

Yeast Fruit Cake

One

cup of white

sugar,

one-half

cup of butter,

half cup of yeast,
cup of sweet milk,
teaspoon
of baking
meg, and add raisins
J. C. ~Iartini.

soda, size of a bean dissolved
teaspoons
in the
if desired.

two and one-half
powder mixed
and currants

flour;

one egg, one-
in the yeast, one-half
of flour, one heaping
nut-

flavor with

Bake slowly.-Mrs.

Raised Fruit Cake

two cups of yeast

sponge,

two

cups

raisins,

Take
separately,
cup of
of soda dissolved
spOon each of cinnamon
rise in tins
George Ruchty.

before

of

sugar,

one cup of chopped
one-half
and cloves.

in yeast,

putting

in oYen.-~1

add three
three-quarters

eggs, beating whites
one
cup of butter,
one teaspoon
dates,
teaspoon
~f nutme&", one tea-
Do not mix too stIff, and let
~lrs.

rs. 11. F. Clabucsch,

if desired,

Bread Dough Cake
sponge,

one-half

to two cups of sugar.

one cup of chopped

of soda dissolyed

in three

teaspoon

each
of Aour.-~I

cloves,

of
rs.\ Villiam Errer.

to one cup of b~t.ter, one
ra1S1l1S,two
of sweet
a.nd
~lrs. GottfrIed

tablespoons

cinnamon.

nutmeg

Two

cups of bread

and one-half
eg.gs, one teaspoon
mIlk,
allspice,
Ort.

one-half
two

cups

. One-quarter

two cups of flour

Dorothy's Favorite Ginger Bread
cup of butter,
to which

three-quarters
has been added one teaspoon

SIft
of soda
beaten
oVen.-:\I

and ginger,
eg-g. Mix

and one-half
thoroughly;
\ V. Leipprandt.

rs. C.

teaspoon
bake

one-half

of salt.

cup of hot water.
each
r\dd one well
In moderate

hour

77

RED RUBY, PLANTIST A,
OPPENHEIMER'S CHARTER,

BELLE MUNDA

are a few of the leading brands of Cigars

sold in Sebewaing by the

Oppenheimer Cigar Co.

of Saginaw

Michigan

D. C. MILLER
Photographer

SEBEWAING

MICHIGAN
-

FRED RIGGS

Painter, Paperhanger

and Decorator

I solicit

your orders

for wall paper.

Both foreign and domestic

papers

sold.

SEBEWAING

MICHIGAN

78

Ginger  Bread 

No.  1—One  cup  of  molasses,  one-half  cup  of  boiling  water, 
one  and  one-half  teaspoon  of  ginger,  four  tablespoons  of  melted 
butter,  two  and  one-quarter  cups  of  flour,  one  teaspoon  of  soda  and 
one-half 
ingredients;  add 
water,  molasses  and  butter.  Beat  vigorously,  and  bake  25  minutes 
in  a  moderate  oven.—Mrs.  C.  Gompert. 

teaspoon  of  salt.  Mix,  and  sift  dry 

No.  2—Two  cups  of  sugar,  one  cup  of  molasses,  one  cup  of  lard 

and  butter,  one  egg,  spices  to  taste,  and  two  teaspoons  of  soda  dis(cid:173)
solved  in  two  cups  of  sour  milk.  Add  raisins  if  desired.—Mrs.  Mary 
Roode. 

Soft  Ginger  Bread 

One-half  cup  of  sugar,  one  cup  of  lard,  one  cup  of  molasses, 
a little  salt,  one  teaspoon  of  ginger,  two  teaspoons  of  soda  dissolved 
in  one  cup  of  boiling  water,  two  and  one-half  cups  of  flour  and  two 
well  beaten  eggs  added  just  before  putting  into  the  oven.—Mrs. 
J-  H.  Thompson. 

Coffee  Cake 

No.  1—Two  cups  of  bread  sponge,  one  cup  of  sugar,  six  table(cid:173)
spoons  of  melted  lard,  one-half  cup  of  warm  water,  one-half  tea(cid:173)
spoon  of  soda,  a  little  grated  nutmeg  and  three  cups  of  flour.  Beat 
together  thoroughly;  spread  tins  with  butter;  pour  mixture  in  and 
let  rise.  Then  spread  with  butter;  crumb  a  little  sugar,  cinnamon 
and  butter,  and  spread  over  cake.  Bake  in  a  hot  oven.—Mrs.  Agnes 
Case. 

No.  2—Two  cups  of  bread  sponge,  two  cups  of  sugar,  two 
eggs, one-half  cup  of  molasses,  one-half  cup  of  lard,  melted,  one  and 
one-half  teaspoon  of  soda  dissolved  in  a  little  water;  add  raisins  or 
currants  if  desired.  Flour.—Mrs.  Ferdinand  Menzel. 

Quick  Coffee  Cake 

Three  tablespoons  of  sugar,  one  tablespoon  of  butter,  one  egg, 
one  cup  of  sweet  milk,  a  pinch  of  salt,  two  teaspoons  of  baking 
powder  and  flour  enough  to  make  a  stiff  batter.—Miss  Elsa  L. 
Fliegel. 

Pretzel 

Make  a  dough  as  for  bread,  but  let  it  rise  only  once.  Then 
make  the  dough  very  stiff,  and  roll  into  shape  of  pretzel.  Cook 
them  in  weak  boiling  lye,  and  when  they  come  to  the  surface,  take 
them  out,  sprinkle  with  a  little  salt,  and  bake  in  the  oven.—Mrs. 
C  harles  YVitskovsky. 

79 

Bell  Phone  450 

Valley  Phone  1060 

Established  1865 

Oppermann  Fur Co. 

GUSTAV  F.  OPPERMANN,  Proprietor 

The  House  of 

Furs  of  Quality 

furs,  and 

We  make  a  specialty  of making  all 
kinds  of  new  Furs  and  Fur  Coats  to 
order  and  also  of  repairing,  remodel(cid:173)
ing  and  redyeing  of old 
guarantee  to  do them  as  good  as  any(cid:173)
where  in  the  State  and  cheaper. No 
matter  how  badly  your  old  furs  look, 
we  can  remake  them  so  you  will  be 
glad  to  wear  them.  We  carry  a full 
line  of  Men's  Fur  Lined  and  Fur 
Coats,  Caps  and  Gloves. 
0 

0 

526  Genesee  Avenue 

Cor.  Warren  Ave. 

47  Years  in 

SAGINAW,  MICHIGAN 

so 

Recipes

Breads

81

Recipes

Breads

82

Recipes 

Breads 

83 

It  is  a  duty  you  owe  yourself  and  your 
family  to  protect  them  with  a  reasonable 
amount  of  life  insurance;  therefore  do  your 
the 
duty  and 

immediately  with 

insure 

Manufacturers  Life  Insurance Co. 

R.  C.  RANKE, Jr.,  General  Agent 

S E B E W A I NG 

MICHIGAN 

R.  A.  RIGGS 

Teacher  of  Violin  and  Piano 
Piano  and  Organ  Tuning  and  Repairing 
Orchestra  Music  furnished  for  all  Occasions 

SEBEWAING 

MICHIGAN 

GEORGE  L.  RUCHTY 

B A R B ER 

Thoroughly  Sanitary  and  up-to-date  in  every  way. 

N e xt  to  Center 
street  Bridge 

.. 
.. 

£ ? ~L 
oebewamg,  Michigan 

- . « . .. 

• 

St 

Foils,  Muffins  and Johnny  Cakes 

"Weights  and  measures  just  and  true, 

Oven  of  even  heat; 

Well  buttered  tins  and  quiet  nerve 

Will  make  success  complete." 

Parker  House  Rolls 

id  cooled;  two  tablespoons  sugar;  four  tablespoons  lard  or  but-
r,  melted;  three  pints  sifted  flour;  one  teaspoon  salt.  Dissolve 
>ast  and  sugar  in  lukewarm  milk,  add  lard  or  butter  and  one and 
le-half  pints  of 
flour.  Beat  until  perfectly  smooth.  Cover  and 
t  rise  in  a  warm  place  one hour,  or  until  light.  Then  add  remain-
*r  of  flour,  or  enough  to  make  a  dough,  and  lastly  the  salt, 
nead  well.  Place  in  greased  bowl.  Cover  and  let  rise  in  a  warm 
ace  for  about  one  and  one-half  hours,  or  until  double  in  bulk. 
R"ll  out  one-fourth  inch  thick.  Brush  over  lightly  with  butter, 
cut  with 
two-inch  biscuit-cutter,  crease  through  center  heavily, 
with  dull  edge  of  knife,  and  fold  over  in  pocketbook  shape.  Place 
in  well-greased,  shallow  pans  one  inch  apart.  Cover  and  let  rise 
until  light—about  three-quarters  of  an  hour.  Bake  ten  minutes 
in  hot  oven. 

I No.  1—One  cake  Fleischmann's  Yeast;  One  pint  milk,  scalded 
IT ry  light,  then  roll  about  one  inch  thick,  fold  over  half,  enclosing 

No.  2—One  pint  of  cold  boiled  milk,  one  teaspoon  of  lard,  a 
little  salt,  one-half  cake  of  Yeast  Foam  dissolved  in  one  cup  of 
lukewarm  water,  one  tablespoon  of  sugar  and  two  quarts  of  flour. 
Mix  lard,  salt,  sugar  and  flour  with  the  liquid.  Let  rise  until 
morning;  then  mix until  dough  looks  velvety.  Let  rise  again  until 

: 

Tea  Rolls 

Imall  piece  of  butter  in  fold.  Let  rise  one hour,  and  bake  quickly. 
Scald  one  cup  of  milk;  when  milk  is  lukewarm,  add  two  cups 
flour;  beat  well,  and  add  one  yeast  cake  dissolved  in  one  cup 
lukewarm  water.  Let  rise.  Then  add  one-quarter  cup of  melted 
J t t e r,  one-quarter  cup  of  sugar,  one  teaspoon  of  salt,  pinch  of 
H1"1^  a r ,d  two  well  beaten  eggs; 
_itt 

ke  a  soft  dough.  Knead  well,  and  let  rise  in  a  warm  place; 
n  shape  into  small  rolls,  put  into  a  buttered  pan,  let  rise  again, 
Hi  bake  in  a  brisk  oven  for  15 minutes.  This  makes  one and one-
halt"  dozen  rolls.—Mrs.  Herbert  Sheets. 

to  this  add  enough  flour  to 

S5 

mm.  Sorttjkp 
Jtfloral  (Enmpawij 

335  South  Washington  Avenue 

SAGINAW 

:: 

MICHIGAN 

CHOICE  FLOWERS 
for  all  occasions  at  all  seasons of  the year 
Wedding  and  Table  Decorations  £ 
£ 
Also  fancy  Bouquets  to carry and  to  Wear 

our  specialty 

All  patrons  of  SEBEWAING 
leave 

their  orders  with  MR.  J.  J. 

will  please 
BAUER 

86 

Rolls 

One-half  cup  of  yeast  sponge,  one-half  cup  of  sugar,  one  cup 
of  milk  and  flour  to  make  a  thick  batter.  Let  rise  until  morning; 
then  add  whites  of  two  eggs  and  two-thirds  cup  of  butter.  Work 
in  enough  flour  to  make  a  soft,  limber  dough.  Shape  in  rolls; 
place  in  pan  and  when  light  bake  in  quick  oven.—Mrs.  Albert  F 
Beck. 

Raised  Biscuits 

Make  a  soft  sponge  of  one  quart  of  yeast,  one  quart  of  cool 
boiled  milk,  and  flour.  Let  rise;  then  add  one  tablespoon  of  butter, 
one  tablespoon  of  lard,  salt  and  enough  flour  to  make  a  soft  dough. 
Let  rise,  punch  down,  let  rise  again,  and  form  into  biscuits; 
let 
rise  in  tins,  and  bake.—Mrs.  J.  W.  Scheurer. 

Splendid  Buns 

Three  cups  of  sweet  milk,  one  cup  of  sugar  and  one  cup  of 
yeast.  Set  a  sponge  at  night;  in  the  morning  add  another  cup  of 
sugar,  one  cup  of  shortening  and  one  cup  of  fruit  if  desired.  Mix; 
when  light,  shape;  let  rise  again,  then  bake.—Mrs.  George  Ruchty. 

Spanish  Buns 

I  One  large  cup  of  sugar,  two  tablespoons  of  butter, 

three-
quarters  cup  of  sweet  milk,  yolks  of  three  eggs,  beaten  whites  of 
one,  two  cups  of  flour,  two  teaspoons  of  Royal  Baking  Powder, 
one-half  teaspoon  each  of  cinnamon,  nutmeg  and  cloves.  Shape 
into  buns  and  bake.—Mrs.  Fred  Schmitt. 

Baking  Powder  Biscuits 

[ O ne  quart  of  flour,  one  teaspoon  of  salt,  two  heaping  teaspoons 
of  Royal  Baking  Powder,  butter  or  shortening  size  of  an  egg.  Mix 
well;  add  sweet  milk  or  water  enough  to  make  a  soft  dough.  Roll 
out,  cut  with  biscuit  cutter  and  bake  in  a  quick  oven.—Mrs.  Julius 
Evert,  Mrs.  Henry  Cettel,  Mrs.  Charles  Vahle,  Mrs.  C.  A. 
Werschky,  Mrs.  P.  F.  Werschky. 

Lemon  Biscuits 

§  Two  eggs,  two  cups  of  sweet  milk,  one  and  one-half  cups  of 
lard,  two  cups  of  sugar,  one  pound  of  currants,  five  cents'  worth 
eacli  of  baking  ammonia  and  oil  of  lemon,  a  pinch  of  salt  and  flour. 
Cut  in  squares,  and  bake  on  back  of  tins.—Mrs.  Jacob  Kundinger. 

Egg  Biscuit 

I  Sift  together  one  quart  of  flour,  two  heaping  teaspoons  of 
baking  powder;  rub  in  butter  size  of  a  large  egg;  add  two  well 
beaten  eggs,  one  tablespoon  of  sugar  and  one  teaspoon  of  salt. 
Mix  quickly  into  a  soft  dough  with  one  cup  of  sweet  milk  or  more, 
||j*eeded.  Roll  out  nearly  one-half  inch  thick,  cut  into  biscuits, 
and  bake  in  quick  oven  from  10  to  20  minutes.—Mrs.  C.  Schoeller. 

87 

Let Us Clothe  You 

WITH  OUR 

"Quality" Clothing 

High-Grade  Suits  for 

Men  and  Youths 

Boys'  Knickerbockers  in 
the  latest  styles  and  shades 
at  prices  to  suit  your  purse. 

VISIT  OUR 

CLOTHING  DEPARTMENT 

SECOND  FI.OOR 

AND  I«ET  US  SHOW  YOU 

Shoes  for  the 

Whole  Family 

We  handle 

the  celebrated 
"Star  Brand,"  M a y e r 's  and 
Battle  Axe  factory  lines.  The 
best  shoes  in  the  world  and  cost 
no  more  than  the  ordinary  kind. 
latest  styles  for  men, 
women  and  children  in  Tan,  Gun 
Metal\  Patent  and  Vict  Leathers 
Dry Goods,  Groceries,  Hardware 

The 

SHOES 

ARE  BEntR" 

PHONE  6 6 -2 

J.  R U M M EL  &  CO. 

NX 

Graham  Gems 

No.  1—Two  cups  each  of  graham  and  white  flour,  two  heaping 
easpoons  of  baking  powder,  one-half  cup  of  sugar,  four  tablespoons 
f  melted  butter,  one  well  beaten  egg,  two  cups  of  sweet  milk  and 
ne  teaspoon  of  salt.  Have  the  gem  pans  well  greased  and  hot; 
ake  in  a  quick  oven.—Mrs.  M.  Hahnenberg. 

No.  2—Two  tablespoons  of  brown  sugar,  two  tablespoons  of 
olasses,  three  teaspoons  of  melted  butter,  two  well  beaten  eggs, 
n  teacup  of  sweet  milk,  one  teacup  of  white  flour  in  which  two 
easpoons  of  Royal  Baking  Powder  have  been  mixed,  two  teacups 
f  graham  flour  and  a  little  salt.  Have  the  gem  tins  buttered  and 
eated;  the  oven  hot  so  as  to  bake  quickly.—Miss  Edna  Huck. 

No.  3—Two  eggs,  one  teaspoon  of  salt,  one-half  cup  of  sugar, 
ne  tablespoon  of  butter,  one  cup  of  sour  milk,  one  teaspoon  of 
oda,  and  graham  flour  enough  to  make  a  rather  thick  batter.—Mrs. 
Tomer  Miller. 

No.  4—One  cup  of  sour  milk,  one-half  teaspoon  of  soda,  two 
easpoons  of  sugar,  three  teaspoons  of  melted  butter  and  graham 
our  enough  to  make  a  batter  so  as  to  drop  from  spoon.—Mrs. 
.  W.  Selee. 

Graham  Biscuits 

One  egg,  one-half  cup  of  sugar,  one  heaping  tablespoon  of 
ard,  a  little  salt,  one  teaspoon  of  soda  dissolved  in  one  cup  of 
our  milk.  Stir  to  a  thick  batter  with  graham 
flour.  Bake  in 
uflfin  pans.—Mrs.  Jacob  F.  Luckhard. 

Graham  Muffins 

One  quart  of  graham  flour,  one  tablespoon  of  brown  sugar, 
ne  teaspoon  of  salt,  one  egg,  one  pint  of  milk  and  two  teaspoons 
f  baking  powder.  Sift 
together  flour,  sugar,  salt  and  baking 
owder;  add  egg  and  milk.  Mix  into  batter,  and  bake  quickly  in 
ell  greased  muffin  pans.—Mrs.  O.  F.  Louis. 

Queen  of  Muffins 

One-quarter  cup  of  butter,  one-third  cup  of  sugar,  three  tea-
poons  of  baking  powder  and  three-quarters  teaspoon  of  salt;  rub 
i  three  tablespoons  of  butter  and  one  tablespoon  of  lard,  using 
ps  of  fingers;  add  three-quarters  cup  of  milk  and  one-quarter  cup 
f  chopped  walnut  meats.  Bake  in  small  gem  pans  in  quick  oven. 
Mrs.  L.  Kitcher. 

Corn  Meal  Muffins 

One  cup  of  sifted  flour,  one  cup  of  corn  meal,  two  teaspoons 
f  Royal  Baking  Powder,  one-half  teaspoon  of  salt,  one  heaping 
blespoon  of  sugar,  one  egg,  one  cup  of  milk  and  two  tablespoons 
f  melted  butter.  Sift  dry  ingredients  together  add  butter,  milk 
nd  well  beaten  egg.  Bake  15  minutes.—Mrs.  Edmund  Beck. 

89 

Saginaw's Largest Exclusive Garment Store 

Invites  you  to  inspect  their  complete  lines 
of  Ladies',  Misses'  and  Children's  Suits, 
Coats,  Costumes,  D r e s s es 
(house  and 
wash  dresses),  Muslin  undergarments,  Cor(cid:173)
sets,  Bath  Robes,  Kimonas,  Negligee  wear, 
Furs  in  Scarfs,  Muffs  and  Coats. 

THE  BEST  OF  THE  N EW  GARMENTS 

ALWAYS  TO  BE  FOUND  HERE 

A  rest  room  for  your  convenience  at  your  service 

H. B. Schneermann  &  Co. 

The  Ladies  Garment  Store 

302  Genesee  Ave. 

SAGINAW 

- 

MICH. 

Lunches  and  Soft  Drinks 

Hot  and cold  lunches  at  all  hours  during  the day and evening 

Billiard  Room  in  connection 

FRED  SCHROEDER 

Sebewaing 

Michigan 

FRANK  W.  S C H U D E R 'S 

ANTISEPTIC  BARBER  SHOP 

(Next  door  to  J.  J.  Bauer's  Furniture  Store) 

All  work  guaranteed  to  be  up-to-date 

SEBEWAING 

.

.

.

.. 

MICHIGAN 

90 

Corn Meal Gems

One

of sugar,

egg, one

of melted

tablespoon

ne tablespoon
alf .cup of corn meal, one cup of flour and two teaspoons
aklllg Powder.
lly, the well beaten
em pans

Mix and sift dry ingredients;

for 25 minutes.-lvIrs.

egg and the butter.

three-quarters

C. Gompert.

of salt,
teaspoon
cup of milk, one-
of Royal
add the milk gradu-
Bake in hot, well buttered,

one-half

butter,

Fried Toast

stale

Take

.
bread,
~~lto a bowl of water
~ide,
over
coffee.-lV1rs.

salt,

turn

A. L. Hincks.

slice as for
and fry in hot
and fry the other

toast, with

crusts
lard or drippings.

side brown.

removed;

dip
Fry on one
Delicious with

Johnny Cake

I-One

No.
two eggs, one cup of sour milk, one teaspoon

cup of brown

one-half

sugar,

and one cup of white

flour.-l\1rs.

cup of butter
or
of soda, one cup
l\Iary Beck, 1V1rs.

lard,
Of corn meal
John Beck,

l\tJrs. Fred Schmitt.

No.2-One

egg, one-half

cup of sugar,

one tablespoon

One cup of SOl~r milk, one teaspoon
flour, one cup of corn meal and a little salt.-l\J

of soda, one-half

rs. Olive Chape.

of lard,
cup of white

CtlP of sugar,

No.3-One
of sour milk,
tups
A.dolph 1\1uellerweiss,

two scant

of corn meal and a little

salt.

teaspoons

of soda,
1\/1rs. J. H. Thompson.
one-half
cup of butter,

Bake

No. 4--0ne-half

three

tablespoons

of

lard,

two cups of flour,

about 20 minutes.-lVIrs.

two cups
two

cup of sugar,
two cups of flour,

and two eggs beaten

one cup
three
tea-
separately,

of Royal Baking
last.-lV1rs.

of sweet milk, one cup of corn meal,
spoons
ardding whites
No.5-One
teacup

R. Ranke.
of buttermilk,

Powder

of syrup,

half
O~le and one-half
recipe will make one large

cake.-:\I

teacup

egg.

one

two tablespoons
cups of corn meal and one-half

one teaspoon

of soda, one-
butter,
This

of melted
cup of flour.

rs. Adam Zimmer.

91

Recipes 

Rolls,  Muffins  and  Johnny  Cakes 

Recipes

Rolls, Muffins and Johnny Cakes

93

Chr.  Schulz 
ICE  CREAM  PARLOR 

POST  CARDS,  MAGAZINES, 

CIGARS,  CANDIES,  ETC. 

Sebewaing,  Michigan 

Ask  for 

SCHUST  BAKING  GO'S  CRACKERS  and  COOKIES 
Can  be  had  at  John  Rummel  &  Co.,  or  Myers  &  Riedel 

S E B E W A I NG 

MICHIGAN 

Made  By 

SCHUST  BAKING  CO. 

Saginaw,  Mich. 

SCHWARTZ  &  SCHMIDT 

HORSESHOEING  AND  REPAIRING 

Sebewaing, 

. 

Michigan 

« > •» 

Pancakes 

"Love  never  dies  of  starvation,  but  often  of  indigestion." 

Raw  Potato  Pancakes 

No.  1—Grate  three  large  potatoes,  put  into  them  the  beaten 
yolks  of  two  eggs,  one  tablespoon  of  flour  and  one-half  teaspoon 
of  Royal  Baking  Powder.  When  ready  to  fry,  add  the  beaten 
whites  of  two  eggs,  beaten  to  a  stiff  froth,  and  salt;  fry  as  other 
pancakes.—Mrs.  Fred  Kroll. 

No.  2—Twelve  medium  sized  grated  potatoes,  three  eggs,  one  J 

tablespoon  of  salt  and  two  and  one-half  cups  of 
lenty  of  hot  lard.—Mrs.  H.  A.  Fliegel. 

flour.  Fry  in 

No.  3—Grate  six  large  potatoes;  add  one  egg,  one  cup  of 
our,  one  tablespoon  of  salt  and  one-half  teaspoon  of  soda  dis-
olved  in  hot  water.  Bake  on  a  hot,  well-greased  griddle.—Mrs. 
Tenry  Goebel. 

Buckwheat  Pancakes  Without  Yeast 

Two  cups  of  buckwheat  flour,  one  cup  of  wheat  flour,  pinch  of 
alt  and  three  teaspoons  of  baking  powder;  mix  thoroughly,  and 
dd  about  equal  parts  of  milk  and  water  until  the  batter  is  of  the 
ight  consistency  and  free  from  lumps. 
If  they  do  not  brown  well, 
dd  a  little  molasses  or  sugar.—Mrs.  J.  C.  Martini. 

Buckwheat  Cakes 

To  one  pint  of  pure  buckwheat  flour,  add  one-half  pint  of 
heat  flour.  Set  a  sponge  with  one  yeast  cake  dissolved  in  warm 
ater.  Let  rise,  and  in  the  morning  take  out  one-half  cup  of 
ponge  with  which  to  set  pancakes  the  following  evening.  To  the 
est,  add  one  teaspoon  of  molasses,  salt  and  one  level  teaspoon  of 
oda  dissolved  in  either  hot  water,  sour  milk  or  buttermilk.  Add 
nough  liquid  to  make  a  thin  batter;  bake  on  hot  well-greased 
riddle.—Mrs.  Mary  Ford. 

Green  Corn  Griddle  Cakes 

One  pint  of  sour  milk,  two  cups  of  cooked,  grated,  green  corn, 
little  salt,  one  egg,  a  teaspoon  of  soda  and  flour  to  make  a  thin 
atter.—Mrs.  C.  D.  Swift. 

Sour  Milk  Pancakes 

Beat  one  egg;  add  a  little  salt  and  one-half  to  one  teaspoon 
soda  dissolved  in  two  cups  of  sour  milk.  Flour  to  make  a  thin 
tter  Serve  hot  with  maple  syrup.  Finely  chopped  apples  may 
added  to  the  batter.—Miss  Elsa  Gall,  Mrs.  C.  D.  Swift. 

98 

C.  F.  BACH,  President 
RICHARD  MARTINI,  Vice-Pres. 

CHAS.  W.  LIKEN,  Sec'y and  Treas. 
JOHN  HIMMELEIN,  Gen'l  Mer. 

The  Sebewaing Lumber  and 

Manufacturing  Co. 

*.  MANUFACTURERS  OF 

Flooring,  Siding,  Ceiling,  cJTWoulding,  Sash, 

Doors,  Stair  Work,  Egg  Cases,  Etc. 

Dealer  in  all  kinds  of  Lumber 

All  Stock  Kiln  Dried 

Office  and  Store  Fixtures  a  Specialty 

SEBEWAING 

MICHIGAN 

THE  SEBEWAING  STATE  BANK 

of  Sebewaing,  Michigan 

Offers  its  Customers: 

Every  safe-guard  known  to  modern  banking  for 

the  security  and  safety  of  their  funds. 
Highest  rate  of  interest  on  time  deposits  consistent 
with  good  banking. 
Loans  when  they  need  them  at  reasonable  rates. 
4%  Interest  paid  on  deposits  made  for  one  year. 
Farm  loans  at  cheap  rates. 
Exchange  on  all  principal  cities  of  the  world. 

96 

Recipes
Pancakes

97

Recipes 

Pancakes 

os 

Fried  Cakes 

"Between  the  optimist  and  pessimist 

The  difference  is  droll; 

The  optimist  the  doughnut  sees, 

The  pessimist—the  hole." 

Snow  Balls 

One  cup  of  white  sugar,  two  eggs,  one-half  teaspoon  of  salt, 
Je  pint  of  sweet  milk  or  part  cream,  five  cups  of  flour  and  three 
spoons  of  baking  powder.  Drop  in  hot  lard  and  bake  like  fried 
es.  When  cool,  roll  in  powdered  sugar.—Mrs.  George  Ruchty. 

Sour  Cream  Fried  Cakes 

J t,  one-half 

One  and  one-half  cups  of  white  sugar,  one  scant  pint  of  butter-
Ik,  one  cup  of  thick  sour  cream,  two  eggs  well  beaten,  pinch  of 
teaspoon  nutmeg,  one  teaspoon  of  Royal  Baking 
wder,  one. teaspoon  of  soda  and  flour  to  make  a  soft  dough, 
"rs.  M.  Haist. 

Molasses  Fried  Cakes 

Two  eggs,  one  cup  of  sugar,  one-half  cup  of  molasses,  one 
)lespoon  of  butter,  one  teaspoon  of  salt,  one-half  teaspoon  of 
iger  and  one  dessertspoon  of  soda  dissolved  in  one  cup  of  butter-
":.  Add  flour  until  quite stiff.  Cut,  and  fry  in  lard.—Mrs.  Juilus 

ibruster,  Mrs.  Theodore  Reithel. 

Potato  Fried  Cakes 

No.  1—Three  medium  sized  potatoes,  boiled  and  mashed  fine; 
tter  size  of  walnut  and  a  pinch  of  salt.  When  cold,  add  two 
,rs,  one  cup  of  sugar,  one  cup  of  sweet  milJc,  four  cups  of  flour, 
coring  to  taste,  one  teaspoon  of  soda  in  milk  and  two  teaspoons 
cream  of  tartar  in  flour.  Very  moist  and  nice.—Mrs.  Joshua 
lun. 

X0.  2—One  cup  of  milk,  one  cup  of  sugar,  one  cup  of  mashed 
[atoes,  one-quarter  cup  of  thick  sweet  cream,  a  pinch  of  salt, 
Iks and  beaten  whites  of  three  eggs  and  three  teaspoons  of  baking 
Jvder  mixed  in  flour.  Do  not  make  dough  too  stiff.—Miss  Pearl 
;cho. 

Doughnuts 

No.  1—One  egg,  pinch  of  salt,  three  tablespoons  of  melted 
tter,  one  scant  cup  of  sugar,  nutmeg  to  taste,  and  one  teaspoon 
[soda  dissolved  in  one  and  one-half  cups  of  buttermilk.  Add 

-Mrs.  Henry  Gettel. 

99 

The  Sebewaing  Sandstone  Brick  Company 

SEBEWAING,  MICHIGAN 

M A N U F A C T U R E RS 

OF 

PRESSED  SAND-LIME  BRICK 

D E A L E RS 

IN 

Lime,  Mortar  Colors,  Wall  Ties  and  Fire  Clay  Flue  Liners 

OUR  WHITE  BRICK  WERIi  USED  IN  THIS  RESIDENCE 

Sand-lime  brick  is a  compound  produced  through 
a  chemical  action  between  sand  (oxide  of  silicon or 
silica)  and hydrated  lime  (calcium  hydrate),  producing 
under steam  pressure, a silicate of  calcium.  This  com(cid:173)
pound,  like  all  other  silicates,  is  a  hard  substance, 
difficult  to  fuse,  and one of the  most  durable building 
materials. 

100 

No.  2—Two  eggs,  one-half  cup  of  sugar,  one-half  cup  of  sour 
ilk,  one-half  cup  of  sweet  cream,  one-quarter  teaspoon  of  soda, 
e  teaspoon  of  baking  powder,  and  flour  to  roll.—Mrs.  C.  F. 
ikem. 

No.  3—One  coffeecup  of  light  brown  sugar,  three  eggs,  five 
aspoons  of  melted  lard,  two  teaspoons  of  salt,  one-half  teaspoon 
nutmeg,  one  cup  of  sweet  milk,  three  teaspoons  of  baking  powder 
d  flour  enough  to  roll  very  soft.  Beat  eggs  light,  roll  sugar  fine, 
d  beat  with  eggs;  add  melted  lard,  then  add  other  ingredients. 
oil  and  fry  in  hot  lard.—Miss  Ida  Neuman. 

Fried  Cakes 

No.  1—Two  eggs,  one  cup  of  sugar,  one  cup  of  sweet  milk,  a 

tie  salt,  grated  nutmeg  or  flavoring  to  taste,  two  or  three  table 
oons  of  melted  lard  or  three  to  five  tablespoons  of  melted  butter, 
o  or  three  teaspoons  of  Royal  Baking  Powder  and  three  or  four 
ps  of 
flour.  Keep  dough  rather  soft.—Mrs.  C.  F.  Bach,  Mrs. 
ter  Beaver,  Mrs.  Edmund  Beck,  Mrs.  George  Eberlein,  Mrs. 
C.  Fetter,  Mrs.  Fred  Sommer,  Mrs.  F.  Stock. 

No.  2—Three  eggs,  one  cup  of  sugar,  one  cup  of  milk,  three 
blespoons  of  melted  lard  or  butter,  four  tablespoons  of  baking 
wder  and  from  three  to  four  cups  of  flour.  Roll,  cut  and  fry  in 
t  lard.—Mrs.  John  Beyerlein,  Mrs.  Otto  Braendle,  Mrs.  Herman 
nnehl,  Mrs.  P.  W.  Selee. 

No.  3—Two  eggs,  one  cup  of  sugar,  one  to  two  tablespoons  of 
elted  lard  or  butter;  flavor  with  cinnamon  or  grated  nutmeg  and 
nilla,  add  a  little  salt,  one  cup  of  sour  milk,  one  teaspoon  of  soda, 
one-half  teaspoon  of  soda  and  one  teaspoon  of  baking  powder, 
d  flour;  roll,  cut  and  fry  in  hot  lard.—Mrs.  F.  J.  Hintze,  Mrs. 
lvester  LoefTler,  Mrs.  Jacob  Martin. 

No.  A—Two  eggs,  one  cup  of  sugar,  one-half  cup  of  butter, 
e  pint  of  sour  milk,  one  teaspoon  of  soda,  spices  and  salt  to  suit 
e  taste.  Flour  enough  to  roll  rather  soft; 
fry  a  rich  brown  in 
t  lard.—Miss  Emma  Beck. 

Xo.  5—One  and  one-half  cups  of  sugar,  one  egg,  one  and  one-
lf  cups  of  sweet  milk,  cinnamon  to  flavor,  pinch  of  salt,  one 
lespoon  of  melted  butter,  two  teaspoons  of  baking  powder,  and 
ur  to  make  a  soft  dough.—Mrs.  Herman  Dohrman. 

No.  6—One  egg,  one  cup  of  sugar,  one  cup  of  sour  milk,  two 
lespoons  of  melted  lard,  one  teaspoon  of  soda,  nutmeg  and  salt; 
ur  to  roll.—Mrs.  William  Demo,  Mrs.  M.  Evans. 

Xo.  7—Two  eggs,  one  cup  of  powdered  sugar,  two  tablespoons 
melted  butter,  one  cup  of  milk.  salt,  nutmeg,  two  teaspoons  of 
king  powder  and  just  enough  flour  to  roll  nicely.—Mrs.  Herbert 
eets. 

IM 

Recipes

102

Recipes 
Fried  Cakes 

10.3 

IN  all receipts in this book calling for bak(cid:173)

ing  powder  use  " Royal."  Better  and 
finer  food will be the result, and you will 

safeguard  it  against  alum. 

In  receipts  calling  for  one teaspoonful of 
soda  and  two  of  cream  of  tartar,  use  two 
spoonfuls  of  Royal,  and  leave  the  cream  of 
tartar and soda out.  You  get  the better food 
and save much trouble and guess work. 

Look  out  for  alum  baking powders.  Do 
not  permit  them  to  come  into  your  house 
under  any  consideration.  They  add  an  in(cid:173)
jurious  substance  to your food, destroying in 
part  its  digestibility.  All  doctors  will  tell 
you  this, and  it  is  unquestionable.  The use 
of  alum  in  whiskey is absolutely prohibited; 
why  not  equally  protect  the  food  of  our 
women and children ? 

Alum  baking  powders  may  be  known by 
their  price.  Baking  powders  at  a  cent  an 
ounce or ten or twenty-five  cents a pound are 
made  from  alum.  Avoid  them.  Use  no 
baking  powder  unless  the  label  shows  it  is 
made from cream of tartar. 

104 

Cakes 

"The  housewife  studies  the  book  receipt, 
Runs  to  the  oven  and  tests  the  heat; 
For  company's  coming  and  she  would  make 
A  delicious,  fragrant  loaf  of  cake." 

Sunshine  Cake 

Partly  beat  the  whites  of  seven  eggs;  add  one-half  teaspoon 
of  cream  of  tartar  and  beat  until  very  stiff.  Put  in  the  beaten  yolks 
of  five  eggs,  one  cup  of  sifted  granulated  sugar,  and  any  desired 
flavor; 
fold  in  one  cup  of  flour  sifted  several  times.  Bake  in  a 
moderate  oven  about  45  minutes.—Mrs.  C.  Umbach. 

Angel  Food 

Sift  flour  once;  measure  out  one  cup,  add  one-half  teaspoon 
ream  of  tartar  and  sift  three  times  more; 
then  sift  a  scant  one 
nd  one-half  cup  of  sugar  three  times.  Beat  whites  of  eleven  eggs 
ith  a  pinch  of  salt  and  one-half  teaspoon  of  cream  of  tartar  very 
tiff;  add  sugar  slowly,  one  teaspoon  each  of  lemon  and  vanilla 
xtract  and  fold  flour  in  carefully.  Bake  40  to  50  minutes;  when 
aked,  turn  upside  down  on  four  cups  until  cool.—Mrs.  W.  F. 
chmitt,  Mrs.  Christ  Schultz. 

Nine-Yolk  Gold  Cake 

Cream  a scant  one-half  cup  of  butter  and  one  cup of  sugar;  add 
eaten  yolks  of  nine  eggs,  one-half  cup  of  milk,  one  to  two  tea-
poons  oi  lemon  extract,  one  and  one-half  cups  of  flour,  and  two  tea-
poons  of  Royal  Baking  Powder.  Loaf  cake.—Mrs.  W.  F.  Schmitt. 

Gold  Cake 

Xo.  1—One and  one-half  cups  of  butter,  two  cups  of  sugar,  one 
up  of  milk,  five  eggs,  two  teaspoons  of  baking  powder  and  two 
ps  or  a  little  more  of  flour.—Mrs.  Ernst  Moll. 

No.  2—Cream  one  cup  of  sugar  and  one-half  cup  of  butter; 
d  yolks  of  three  eggs  beaten  light,  one  cup  of  sweet  milk,  two 
aspoons  of  baking  powder  mixed  in  two  and  one-half  cups  of 
ur.  Flavor  to  taste.  Layer  or  loaf  cake.—Mrs.  C.  F.  Fetter. 

White  Layer  Cakes 

\"o.  1—Two  cups  of  sugar,  one-half  cup  of  butter,  whites  of 
• ve  eggs, one  cup  of  milk,  three  teaspoons  of  Royal  Baking  Powder, 
Bid  two  and  one-half  cups  of  flour.—Mrs.  John  Reisdorf. 

ios 

Seeley, 

Andrews,  Bach  &  Co. 

BANKERS 

BANK AT COLWOOD 

BANK AT BACH 

Strong  Safe  Sound  Growing 

Successful 

We  pay  you  4%  interest  on  certificates  of  deposit  and 
is 

savings  accounts  and  your  commercial  account 
always  welcome  at  our  banks. 

Ample  funds  to  loan  on  real  estate  and  good  security  of 

all  kinds. 

Conveyancing  and  drawing  papers  of  all  kinds  correctly 

and  neatly  done. 

Call  and  let  us  talk  over  your  money  which  will  be  kept 

in  strict  confidence  at  all  times. 

We  can  do  anything  consistent  with  the  rules  of  good 

banking  and  employ  only  the  best  and  most  conserva(cid:173)
tive  rules  in  the  management  of  our  banks. 

C. F. BACH 
J. F. SEELEY 

L. G. SEELEY 

S. R. PARK 

C. D. ANDREWS 

L06 

No.  2—Three  well  beaten  eggs,  one  cup  of  sugar,  four  table(cid:173)
spoons  of  water,  two  teaspoons  of  baking  powder,  one  and  one-
half  cups  of  flour  and  flavoring  to  taste.—Mrs.  Fred  Krueger,  Miss 
Alma  Reinhold. 

No.  3—Three  eggs  (keep  the  white  of  one  for  frosting),  one 
cup  of  sugar,  one-half  cup  of  sweet  milk,  one  tablespoon  of  butter, 
two  teaspoons  of  baking  powder  and  two  cups  of  flour.—Mrs.  Fred 
Roller,  Mrs.  Paulina  Rockstroh. 

No.  A—One  and  one-half  cups  of  sugar,  one  cup  of  butter, 
three  eggs,  three  teaspoons  of  baking  powder  and  two  and  one-
half  cups  of  flour.—Mrs.  C.  Weber. 

No.  5—One  cup  of  sugar,  two  tablespoons  of  butter, 

three 
eggs,  one  cup  of  sweet  milk,  a  pinch  of  salt,  two  teaspoons  of 
baking  powder,  two  cups  of  flour  and  one  teaspoon  of  vanilla.—Mrs. 
Herman  Weniger,  Jr. 

No.  6—One  cup  of  sugar,  two  eggs,  two  teaspoons  of  melted 
tea(cid:173)

butter,  three-quarters  cup  of  sweet  milk,  two  and  one-half 
spoons  of  baking  powder,  one  and  one-half  cups  of  flour  and  one 
teaspoon  of  vanilla.—Mrs.  Peter  Beaver. 

No.  7—One  egg,  one  cup  of  sugar,  one  cup  of  sweet  milk,  one 
to  two  tablespoons  of  butter,  two  teaspoons  of  baking  powder  'one 
and  one-half  to  two  cups  of  flour  and  one  teaspoon  of  vanilla.—Mrs. 
Fred  Beitz,  Mrs.  Dan.  Miller,  Miss  Martha  L.  Faber. 

Xo.  8—Two  cups  of  granulated  sugar,  piece  each  of  butter  and 
lard  size  of  an  egg,  two  cups  of  sweet  milk,  three-quarters  cup  of 
cornstarch,  three  cups  of  flour,  five  teaspoons  of  baking  powder 
and  flavoring 
to  taste.  Stir  until  smooth.  Loaf  or  layer.—Mrs. 
F.  R.  Williams. 

Dark  Layer  Cakes 

No.  1—Three  eggs,  one  cup  of  sugar,  one  large  tablespoon  of 
butter,  two-thirds  cup  of  sour  cream,  one  teaspoon  of  soda,  two-
thirds  cup  of  molasses,  two  tablespoons  of  vinegar,  one  small  table(cid:173)
spoon  of  ginger  and  two  cups  of  flour.  Three  layers.—Mrs.  George 
Davis. 

No  ?—One-half  cake  of  grated  chocolate,  three-quarters  cup 
each  of  sugar  and  sweet  milk  and  one  well  beaten  egg.  Cook  until 
thick ;  let  cool.  Cream  one  cup  of  sugar  and  one-half  cup  ot  butter. 
add  one-half  cup  of  sweet  milk,  four  eggs,  two  teaspoons  of  baking 
powder  sifted  with  two  and  one-half  cups  ot 
flour.  FJavOi•  wrth 
vanilla  and  add  to  the  first  mixture.  Two  layers.-Mrs.  Anton 
Gallow. 
, 
No.  3 - O ne  cup  of  sugar,  two-thirds  cup  of  molasses,  one-half 
cup  of  butter,  four  eggs,  one-half  cup  of  sour  milk  one  teaspoon 
of  soda  and  two  and  one-half  cups  of 
flour.  Four  layers.  Ml*. 
Mary  Roode. 

107 

ti^wtitlfetai 

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307-311  Tuscola  Street 

200-212 North  Franklin  Street 

108 

No.  A—Two  cups  of  brown  sugar,  one-half  cup  of  melted  but-
er,  four  eggs,  one-half  teaspoon  of  cinnamon,  one  and  one-half 
easpoon  of  cloves,  one-half  teaspoon  of  nutmeg,  one  and  one-half 
easpoon  of  soda  dissolved  in  one-half  cup  of  sour  milk  and  two 
ups  of  flour.—Mrs.  Herman  Schreader. 

No.  5—Two  tablespoons  of  sugar,  one  teaspoon  of  butter,  one 
gg,  two  tablespoons  of  hot  water,  one-half  cup  of  molasses  and 
ne  teaspoon  of  soda;  flour  enough  to  make  a  stiff  batter.—Mrs. 
harles  A.  Werschky. 

Excellent  Sponge  Layer  Cake 

One  cup  of  sugar,  three  eggs,  three  tablespoons  of  water  or 
ilk,  one  cup  of  flour,  one  heaping  teaspoon  of  Royal  Baking 
owder  and  flavoring  to  taste.  Bake  in  two  layers  and  serve  in 
ither  of  following  ways: 
(a)  Make  a  filling  of  one  pint  of  sweet 
ilk,  one-half  cup  of  sugar,  yolks  of  two  eggs,  two  tablespoons  of 
ornstarch  and  vanilla  or  lemon  flavor,  (b)  Sweetened  and  flavored 
hipped  cream, 
(c)  Prepare  as  a  short  cake  with  whipped  cream 
nd  strawberries,  raspberries  or  peaches.—Mrs.  Emma  Mammel, 
'rs.  Mary  Ford. 

Banana  Cake 

Beat  two  eggs;  put  in  cup  and  fill  with  equal  parts  of  cold 
ater  and  melted  butter.  Add  one  cup  of  sugar,  one  and  one-half 
ups  of  flour  and  three  teaspoons  of  Royal  Baking  Powder.  Bake 
a  layers.  Frost  each  layer  and  slice  bananas  over  frosting.—Miss 
usan  Beck. 

Lemon  Jelly  Cake 

One  and  one-half  cups  of  sugar,  one-half  cup  of  butter,  one-half 
up  of  sweet  milk,  two  teaspoons  of  baking  powder,  two  and  one-
alf  cups  of  flour  and  three  eggs  beaten  separately.  Bake  in 
yers.  Filling:  One  cup  of  sugar,  one  egg,  grated  rind  and  juice 
f  one  lemon,  one  teaspoon  of  flour  made  smooth  in  one  tablespoon 
f  water.  Cook  in  a  double  boiler  until  thick.  When  cool,  spread 
etween  layers  and  on  top  of  cake.—Mrs.  Adam  Zimmer. 

Orange  Cake 

One-third  cup  of  butter,  grated  rind  of  orange,  one  cup  of 
ugar,  one-half  cup  of  milk,  beaten  yolks  of  two  eggs,  two  level 
easpoons  of  baking  powder,  one  and  one-half  cups  of  flour  and 
hites  of  two  eggs,  beaten  dry.  Filling:  One  egg,  two-thirds  cup 
f  sugar,  one  tablespoon  of  butter,  pinch  of  salt,  juice  of  one-half 
mon,  one  cup  of  orange  juice  and  four  small  tablespoons  of  corn-
tarch.  Cook  until  smooth; 
let  cool  a  little  and  spread.—Mi — 
mma  Roese. 

10') 

Seitner  Brothers 

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A  Store  for  the  people.  Here  you  will  find  the  highest  quality 

of  Merchandise  at  the  lowest  possible  prices.  We  extend 

to  you  a  special  invitation  that  when  in  Saginaw 

to  be  sure  and  give  us  a  call  and  make  our 

store  your  headquarters. 

We  are  centrally  located  and  all  street  cars  transfer  to  our  stores 

W h o l e s a le 

;MI<1  Pfcetail 

Entire  Building  of 

314  to  320  Genesee  Ave. 

Saginaw,  Micb-

Compliments  of 

Millinery 

517  Genesee  Ave. 

:: 

Saginaw,  Michigan 

Bell  Phone  573 

no 

Caramel  Cake 

Two  cups  of  sugar,  one-half  cup  of  butter,  five  eggs,  one-half 
cup  of  milk,  two'teaspoons  of  baking  powder  and  two  and  one-half 
cups  of  flour.  Frosting:  One  cup  of  brown  sugar,  one-half  cup  of 
sweet  milk  and  butter  size  of  a  hickory  nut.  Dissolve  sugar  in  the 
milk,  add  butter  and  boil  until  it  forms  a  ball  when  dropped  in  cold 
water.  Beat  until  cool  enough  to  spread.—Mrs.  Jacob  Krauss. 

Almond  Layer  Cake 

One-quarter  cup  of  butter,  two  cups  of  pulverized  sugar,  one 
cup  of  sweet  milk,  two  and  one-half  teaspoons  of  baking  powder 
sifted  with  three  cups  of  flour,  whites  of  four  eggs  beaten  stiff  and 
one-half  teaspoon  of  vanilla.  Bake  in  four  layers.  Filling:  One 
cup  of  whipped  cream,  one  cup  of  powdered  sugar,  a  few  drops  of 
vanilla  and  one  pound  of  shelled  almonds,  chopped.  Put  between 
layers  and  on  top.—Mrs.  Mathes  Lutat. 

Hickory  Nut  Cake 

No.  1—Three  eggs, one  cup  of  sugar,  five  tablespoons  of  melted 
butter,  five  tablespoons  of  sweet  milk,  two  teaspoons  of  baking 
powder,  and  flour.  Filling:  One  cup  of  hickory  nuts,  one  cup  of 
sour  cream  and  one  cup  of  brown  sugar.  Boil  until  it  thickens, 
then  beat  and  spread  on  cake.—Mrs.  Julius  Armbruster. 

No.  2—Three  eggs,  two  cups  of  sugar,  one-half  cup  of  butter 
one  cup  of  milk,  one  cup  chopped  hickory  nuts,  two  teaspoons  ot 
baking  powder  and  two  and  one-half  cups  of  flour.  Filling:  Une-
half  cup  of  sour  cream,  three-quarters  cup  of  granulated  sugar  and 
one  cup  of  hickory  nuts.  Boil  until  it  hairs,  then  add  vanilla  ana 
spread.—Mrs.  Anna  M.  Auch. 

Brown  Slice  Cake 

No 

l _ O ne  cup  of  light  brown  sugar,  one-half  cup  of  butter, 
hree  eggs, save  whites  of  two  for  frosting,  one-half  cup  of  molasses 
ne  cup  of  sour  milk,  one  heaping  teaspoon  of  soda,  all  kinds  ot 
pices  and  three  cups  of  flour.  Filling:  One  cup  of  sugar  water 
nough  to  dissolve  sugar,  one  cup  of  chopped  raisins  and  whites  ot 
wo  eggs.  Cook  syrup,  add  raisins,  then  beaten  whites  of  eggs, 
hip  Sntil  it  spreads.-Mrs.  David  Sharpsteen,  Mrs.  Henry  Hart-
an. 

No  2 - O ne  cup  of  brown  sugar,  one-half  cup  of  butter 

three 
ggs.  one  cup  of  coffee,  one-half  cup  of  molasses  cloves,  a  spice 
nd  cinnamon  to  taste,  two  teaspoons  of  soda  ad 

flour  Filhn*, 

hites  of  one  and  one-half  eggs,  one  cup  of  ra.sins  and  sugar. 
Mrs.  Herman  Schreader. 

i ll 

Compliments of 

JOHN  STUETZER 
Watchmaker  & Jeweler 

DIAMONDS,  WATCHES,  CLOCKS,  JEWELRY,  SILVERWARE 

MUSICAL  INSTRUMENTS of all kinds and ELECTRICAL  NOVELTIES 

OPTOMETRIST 

EYES  EXAMINED 

Eye  Glasses  and Spectacles  fitted  a  specialty. 

ALL  WORK  W A R R A N T ED 

Graduate  of Optometry 

J O HN  STUETZER,  Sebewaing,  Mich. 

'IF YOU  WANT  TO BE ABSOLUTELY  SURE" 

that  you are  getting  the best  value 
for your money  buy "PIONEER" or 
"STAR  A STAR"  Brands of gro(cid:173)
ceries.  They  are better  values  than 
other  brands  sold  at the same  price. 

Distributed by 

ALL  RETAIL  GROCERS  IN EASTERN  MICHIGAN 

112 

Prune  Cake 

One  cup  of  sugar,  two  eggs, save  white  of  one  for  frosting,  one-
half  teaspoon  each  of  cloves  and  cinnamon,  one-quarter  teaspoon  of 
nutmeg,  four  tablespoons  of  sour  cream,  one  teaspoon  of  soda,  one 
cup  of  chopped,  stewed  prunes  and  flour  enough  to  make  a  stiff 
batter.  Bake  in  layers;  put  together  with  frosting  made  from  the 
white  of  the  egg  and  sugar,  or  use  whipped  cream  for  filling  and 
top.—Mrs.  Richard  Martini. 

Fudge  Cake 

Cream  one  and  one-half  cups  of  sugar  and  one  cup  of  butter; 
dd  one  cup  of  sweet  milk,  two  and  one-half  cups  of  flour,  two 
easpoons  of  baking  powder,  two  tablespoons  of  cocoa,  one  cup  of 
roken  walnuts  and  three  eggs,  beaten  separately,  adding  whites 
ast.  Bake  in  large  pan.  Frosting:  One-half  cup  of  butter,  one 
nd  one-half  cup  of  pulverized  sugar,  one  heaping  teaspoon  of 
^ocoa  and  one-half  cup  of  sweet  milk.  Boil  about  ten  minutes, 
hen  beat  with  an  egg  beater  until  nearly  cold  and  pour  over  top 
f  cake.—Mrs.  W.  H.  Kellogg. 

Egyptian  Cake 

Dissolve  two  ounces  of  chocolate  in  five  tablespoons  of  boiling 
vater.  Beat  one-half  cup  of  butter  to  a  cream;  add  gradually  one 
nd  one-half  cups  of  sugar,  the  beaten  yolks  of  four  eggs,  one-half 
up  of  milk  and  the  melted  chocolate;  beat  vigorously,  then  care-
ully  fold  in  the  stiffly  beaten  whites  of  the  egg;  add  vanilla  and 
ne  heaping  teaspoon  of  baking  powder  with  one  and  three-quarters 
ups  of  flour.  Mix  quickly  and  lightly  and  bake  in  three  layers, 
illing:  Well  beaten  yolk  of  one  egg,  three  tablespoons  of  pow(cid:173)
ered  sugar,  one-half  cup  of  whipped  cream,  stiffly  beaten  white  of 
ne  egg,  pinch  of  salt  and  one  cup  of  finely  chopped  nut  meats, 
pread  two  layers  of  the  cake  most  generously  with  the 
filling; 
oat  top  and  sides  with  boiled  icing  flavored  with  cordial,  and 
prinkle  with  grated  cocoanut.—Miss  E.  S.,  Dora  and  Mathilda 
auer. 

Confectioner's  Cake 

Three  eggs,  one  large  cup  of  sugar,  one-half  cup  each  of  butter 
nd  sweet  milk,  two  teaspoons  of  baking  powder  and  two  cups  of 
our.  Take  out  one-half  of  the  batter  and  add  to  it  one  cup  of 
eded  chopped  raisins,  one-half  teaspoon  each  of  cinnamon,  cloves 
nd  nutmeg.  Bake  in  jelly  tins  and  arrange  in  alternate  layers 
'ith  the  frosting  between  and  on  top.—Mrs.  Dan  Hersinger,  Jr. 

Spanish  Bun  Cake 

Two  cups  of  brown  sugar,  one-half  cup  of  lard,  two  eggs,  one 
p  of  sour  milk,  one  teaspoon  of  soda,  two  and  one-half  cups  of 
ur  and  one  teaspoon  of  cinnamon.  Bake  in  three  layers;  spread 
ith  filling  made  of  milk,  pulverized  sugar,  cocoa  and  vanilla. 
Mi^s  Amalia  Stuetzer. 

l io 

Best  for  Bread 

todtosffltr 

Tzroit  WvjomiR or  (Dnj^iLinnr 

Sold  in  Sebewaing 

by 

John  Rummel  &  Co. 

WW m 

Dry  Goods,  Furnishings and  Access-
ories, Tailored Garments and  Millinery, 
Floor Coverings, Draperies and Curtains. 
Estimates  and  Sketches  furnished  if 
desired. 

00 

0

0

0

118-120-122-124-126  North Franklin St. 

SAGINAW,  MICHIGAN 

114 

Mixed  Layer  Cake 

Stir  together  five  eggs,  two  cups  of  sugar,  one-half  cup  of 
butter,  one-half  cup  of  milk,  two  and  one-half  cups  of  flour  and 
two  teaspoons  of  baking  powder.  Take  one-half  of  the  batter  and 
add  one-half  cup  of  chopped  raisins,  three  tablespoons  of  molasses, 
one  teaspoon  each  of  cloves,  nutmeg  and  cinnamon.  Bake  in  four 
layers,  two  white  and  two  brown.  Put  together  with  a  nut  or 
raisin  filling.—Mrs.  C.  L.  Manske. 

Watermelon  Cake 

White  Part:  Two  cups  of  pulverized  sugar,  two-thirds  cup 
each  of  butter  and  sweet  milk,  two  and  one-half  teaspoons  of  bak(cid:173)
ing  powder,  three  cups  of  flour  and  beaten  whites  of  five  eggs. 
Red  Part:  One-third  cup  each  of  butter  and  sweet  milk,  one  cup 
of  red  sugar  sand,  one  teaspoon  of  baking  powder,  two  cups  of 
flour,  yolks  of  five  eggs,  and  one-half  pound  of  raisins  (whole), 
Put  in  loaf,  the  same  as  for  marble  cake.  Very  good.—Mrs.  Paul 
Rueffar. 

Prince  of  Wales  Cake 

White  Part:  Cream  one  cup  of  sugar  and  one-half  cup  of 
butter,  add  one-half  cup  of  sweet  milk,  one  large  teaspoon  of  baking 
powder,  two  cups  of  flour,  the  stiffly  beaten  whites  of  three  eggs 
and  one  teaspoon  of  vanilla.  Dark  Part:  One  cup  of  brown  sugar, 
one-half  cup  of  butter,  one-half  cup  of  molasses,  one-half  cup  of 
sour  milk,  two  cups  of  flour,  cinnamon,  allspice  and  cloves  to  taste, 
beaten  yolks  of  three  eggs,  one  cup  each  of  chopped  nut  meats  and 
raisins,  one  heaping  tablespoon  of  chocolate  and  one  teaspoon  of 
soda  dissolved  in  a  little  hot  water.  Bake  in  two  layers,  each. 
I*ut  together  with  a  nut 
filling.—Mrs.  George  Schweitzer,  Mrs. 
Chas.  Schaar. 

Dolly  Varden  Cake 

Dark  Part:  One  cup  of  sugar,  one-half  cup  of  butter,  one-
half  cup  of  syrup,  two-thirds  cup  of  milk,  yolks  of  four  eggs,  one 
cup  of  chopped  raisins,  one-half  cup  of  currants,  one  teaspoon  each 
of  cloves  and  cinnamon,  one-half 
teaspoon  of  nutmeg,  two  tea(cid:173)
spoons  of  baking  powder  and  two  cups  of  flour.  Light  Part:  One-
half  cup  of  sugar,  one-half  cup  of  butter,  one  cup  of  milk,  two  tea(cid:173)
spoons of  baking  powder,  two  cups  of  flour,  two  teaspoons  of  vanilla 
and  beaten  whites  of  three  eggs.  Bake  in  layers;  put  together 
with  jelly,  and  make  a frosting  for  the  top  with  the  remaining  white 
of  one  egg.—Miss  Emma  D.  Mueller\vei>-. 

Swiss  Cake 

Cream  one-half  cup  of  butter  and  one  and  one-half  cups  of 

sugar;  add  one  cup  of  sweet  milk,  two  eggs,  whites  beaten  separ(cid:173)
ately  (white  of  one  may  be  reserved  for  frosting),  two  teaspoons  of 
baking  powder,  two  and  one-half  cups  of  flour  and  lemon  flavoring. 
Bake  in  a  flat  pan.—Mrs.  Henry  Goebel. 

115 

James  H.  Thompson 
PRACTICAL  HORSESHOER 

AND 

GENERAL  BLACKSMITH 

Sebewaing 

Michigan 

No  wonder 
Your  Eyes 
trouble  you 

THE  FACE,  ^ 

" 

Needlework  is  responsible  for  more  cases  of  defective  vision  among 
women  than  anything  else.  Tremendous  strain  is  brought  to  bear  on  the 
eyes  in  this  manner  and  if  they  are  not  protected  by  glasses,  a  bad  case  ot 
weakened  vision  is  certain  to  be  the  ultimate  result. 
If  you  do  close  work 
of  any  kind  it  would  be  prudent  on  your  part  to  provide  yourself  with  a 
pair  of  GOOD  glasses.  We  make  that  kind  at  the  most  reasonable  prices. 

STOLZ  OPTICAL  DEPT. 

E X A M I N A T I ON 

F R EE 
322  Genesee  Ave. 

Saginaw,  Mich. 

C.  H.  VAHLE 

DEALER  IN 

Pure  Lake  Ice 

Telephone  No.  58 

SEBEWAING,  MICH. 

116 

Aurora  Cake 

One-half  cup  of  butter,  one-half  cup  of  milk,  one  cup  of  sugar, 
two  eggs,  whites  and  yolks  beaten  separately,  one  and  one-half 
cups  of  flour,  one  teaspoon  of  cream  of  tartar  and  one-half  tea(cid:173)
spoon  of  soda.  Flavor  to  taste.—Mrs.  Emanuel  Reck. 

Tip  Top  Cake 

Three-quarters  cup  of  sugar,  one  tablespoon  of  butter,  one 
egg,  one  cup  of  milk,  one  and  one-half  teaspoons  of  baking  powder 
and  one  and  one-half  cups  of  flour.  Flavor  to  taste.—Mrs.  Charles 
Hahn. 

Sour  Cream  Cake 

One  cup  of  sugar,  two  eggs,  one  cup  of  sour  cream,  one  scant 
in  cream,  two  teaspoons  of  baking 

teaspoon  of  soda  dissolved 
powder,  two  cups  of  flour,  pinch  of  salt  and  one  teaspoon  of  flavor(cid:173)
ing.—Mrs.  O.  F.  Louis. 

Sour  Milk  Cake 

One  cup  of  sugar,  one-half  cup  of  butter,  two  well  beaten  eggs, 
one  cup  of  sour  milk,  one  teaspoon  of  soda,  two  cups  of  flour,  one 
teaspoon  of  baking  powder,  one  teaspoon  of  cinnamon  and  two 
teaspoons  of  cocoa.—Mrs.  B.  E.  Rothfuss. 

Porcupine  Cake 

One-half  cup  of  butter,  one  large  cup  of  sugar,  one  cup  of  milk, 
one  egg,  one  and  one-half  teaspoons  of  baking  powder  and  two  and 
one-half  cups  of  flour.  Bake.  When  the  cake  is  cold,  stick  a  teacup 
of  almonds  over  the  top  and  pour  over  it  the  following  cream: 
Two  eggs,  one  quart  of  milk,  one  cup  of  sugar,  two  tablespoons  of 
cornstarch  and  one-half  teaspoon  of  vanilla;  cooked  as  a  custard. 
—Mrs.  Charles  Schuder. 

Crurnb  Cake 

Two  cups  of  sugar,  one  cup  of  butter,  two  eggs,  one  cup  of 
sweet  milk,  two  teaspoons  of  baking  powder  and  four  cups  of  flour. 
Rub  flour  and  butter  together  as  for  pie,  add  sugar  and  mix  well. 
Set  aside  one  cupful  to  sprinkle  over  top  of  cake  made  of  other 
ingredients.  Bake  in  dripping  pan  in  slow  oven.—Mrs.  C.  F.  Giese. 

Election  Cake 

One  cup  of  sugar,  one-half  cup  of  butter,  three  well  beaten 
one  teaspoon  of  soda,  one-half  cup  of  sour  milk,  and  flour. 
Flavor  with  lemon,  pour  in  small  dripping  pan  and  bake  one-half 
lour.  Frosting.  Cream  together  butter  size  of  an  egg,  some  con(cid:173)
fectionery  sugar,  add  one  egg.  beat  again  and  add  more  sugar  if 
ecessary.  Flavor  to taste.  Always  Elected  A Second  Time.—Mrs. 

A.  Riggs. 

117 

JESSE  R.  CLARK 

President 

ALLAN  W A T E RS 

Supt.  of  Agents 

®1|?  Int0tt 

ESTrE0  Gtomjrang 

" ar 

Assets $87,237,923 
Gain  in  Assets  in 1910  and  1911 
Gain in Insurance  1910  and  1911 
Insurance  in Force  December  31,1911, 

Reserve  $69,392,358 
$12,713,956 
36,552,538 
321,459,366 

- 

99%  of  its  total  assets  are  invested  in  first  mortgages  on 

Real  Estate  and  Loans  on  Policies. 

Average  rate  of  interest  for  past  22  years  has  been  6.5% 
on  all  its  investments.  This  record  is  unequalled  by 
any  other  Insurance  Company  in  America. 
in  past 

Total  interest  earned  on  investments 

ten  years 

$32,852,284. 

The  Company  that  charges  a  lower  rate  of  interest  on  its 

Policy  Loans  than  the  average  earned  on  other  invest(cid:173)
ments. 
is  known  as 
PAYER. 

the  GREAT  ANNUAL  D I V I D E ND 

It 

We  invite  comparison  and  competition. 
Write  or  call  one  of  our  Agents  before  taking  Insurance. 

We  may  be  able  to  save  you  DOLLARS. 

ERNST  GRASMANN, Local  Agt. 

SEBEWA1NG.  MICH. 

R. D.  RANDALL,  Local  Agt. 

SEBEWAING.  MICH. 

J.  E.  THOMPSON,  District  Manager 

ELKTON.  MICH. 

118 

White  Mountain  Cake 

Three  cups  of  sugar,  one  cup  of  butter,  five  eggs,  beaten  separ(cid:173)
ately  and  adding  whites  last,  one  cup  of  sweet  milk,  three  cups  of 
flour,  one  teaspoon  of  cream  of  tartar,  two  teaspoons  of  Royal 
Baking  Powder,  pinch  of  salt  and  flavoring  desired.—Mrs.  Albert 
Beck. 

Whipped  Cream  Cake 

Cream  one  cup  of  sugar  and  two  tablespoons  of  soft  butter; 
add  the  well  beaten  yolks  of  two  eggs,  four  tablespoons  of  milk, 
flavoring  and  the  beaten  whites  of  the  eggs.  Mix  a  teaspoon  of 
cream  of  tartar  and  one-half  teaspoon  of  soda  in  a  cup  of  flour. 
Sift  into  the  cake  batter  and  stir  in  lightly.  Bake  in  a  small  drip(cid:173)
ping  pan.  When 
the  cake  is  cool,  cover  with  sweetened  and 
flavored  whipped  cream.—Mrs.  T.  P.  Donovan. 

Snow  Balls 

One  cup  of  butter,  two  cups  of  white  sugar,  one  cup  of  sweet 
milk,  two  tablespoons  of  Royal  Baking  Powder,  three  cups  of 
flour  and  whites  of  five  eggs  well  beaten.  Bake  in  deep  tins.  The 
day  after  baking  cut  two-inch  squares,  take  each  on  a  fork,  frost 
on  all  sides  and  roll  in  grated  cocoanut.—Miss  Susan  Beck. 

Raspberry  Cake 

No.  1—One  cup  of  sugar,  three-quarters  cup  of  shortening, 
one  cup  of  raspberries,  three  well  beaten  eggs,  one  teaspoon  of  soda 
dissolved  in  a  little  hot  water.  Flour.—Mrs.  W.  F.  Daferner. 

No.  2—Three  eggs,  one  cup  of  light  brown  sugar,  one  cup  of 
red  raspberries,  butter  size  of  an  egg,  one  teaspoon  of  soda  and  one 
cup  of  flour.—Mrs.  Mary  Huck,  Mrs.  George  Ruchty. 

No.  3—One  cup  of  sugar,  one-half  cup  of  butter,  two  eggs, 
one  cup  of  raspberries,  one  teaspoon  of  soda  dissolved  in  berries 
and  one  teaspoon  of  baking  powder  mixed  with 
flour.  Bake  in 
laver  or  oblong  tins.—Mrs.  John  Hofmeister. 

Cream  Sponge  Cake 

Break  two  eggs  into  a  cup,  beat  well  and  fill  the  cup  with 
sweet  cream.  Add  one  cup  of  sugar,  one-half  teaspoon  of  salt,  one 
teaspoon  of  vanilla,  two  teaspoons  of  baking  powder  and  two  cups 
of  flour.—Mrs.  M.  Hahnenberg,  Mrs.  William  A.  Hunt. 

Angel  Sponge  Cake 

Sift  three  or  four  times  one  cup  of  sugar,  one  cup  of  flour  and 
three  teaspoons  of  baking  powder.  Pour  in  gradually  one  cup  of 
hot  milk  and  add  beaten  whites  of  two  eggs.  Bake  in  a  moderate 
oven,  and  when  baked  turn  it  upside  down  on  four  cups  until  cool. 
—Mrs.  J.  W.  Scheurer. 

li') 

Beans our Specialty

Both Phones

WALLACE & ORRCO.

GENERALMerchants

Grain and Produce Buyers

and Shippers

A General Banking Business in Connection

We Solicit Your Patronage

BAY PORT,

c./\1ICHIGAN

I

120

Rolled Jelly Cakes

.

scant

flour, one-half

I-One
two level

of Royal Baking
two eggs beaten

cup of sifted pastry
No.
of salt,
teaspoons
of lemon, one cup of sugar,
hot milk
sugar
~imes with the
m. a buttered
CrISp edges,
Dredge
Stella Loomis, Mrs. R. 1\1eacham, Miss 1\1inna Zarnke.

sugar.
then the flour
and lastly
out on a damp

or water,
into the eggs,
salt
dripping

glass
jelly
add the lemon
and baking

spread with jelly and turn

and powdered
rind,

the top with powdered

over and over

sugar.-J\tlrs.

Powder,

powder

pan;

turn

of

light, one-third

Beat

grated

teaspoon
rind
cup of
the
three
Bake
trim off
into a roll.
lVliss

sifted
the milk.

cloth,

Charles Boumieu,

No.2-Three

eggs,
of

one cup of sugar,
lemon

extract,

two tablespoons

one

teaspoon

of hot
of baking

water,
powder

teaspoon

one
and one cup of flour.-Mrs.

. No. 3- Three

eggs, one-half

cup of sugar,

.two teaspoons

m!lk,
powder
WIth Jelly and roll while warm.-:M:rs.

of baking

of
and one cup of flour. Spread
John Allen.

tablespoons

Jacob Krauss

.
three

Beat

for 15 minutes

or granulated

sugar

Velvet Sponge Cake
two cups of powdered
add beaten whites

one tablespoon

an? .yolks of six eggs;
bOllmg water,
cups of flour and lemon extract.
icing of beaten whites
six dessertspoons
of three
each egg land juice of one lemon or lemon extract.-Miss
Schairer

of three
powder,
in loaf or

of baking
Bake

eggs,

..

eggs, one cup of .
two and one-half
layers.
:Make an
to
Catherine

of sugar

Sponge Cake

No.

I-Beat

cups of sugar
add one-half
has been mixed
minute.
Bake
No.2-Three

one teaspoon
eggbeater.-l\1rs.
NO.3-Two

powder
of baking
together,
pour
Stir up quickly

three

eggs

beat

five minutes;
'cup of cold water

for one minute.

Add one and on.e-half
one cup of flour, beat one mlllute;
in which
and another
of baking
for one

beat all

cup of

flour

two teaspoons
in a slow oven.-1\1rs.

powder;
John Lange.

of baking

powder

one tablespoon.

and one cup of flour.

eggs, one cup of sugar,
Fred J. GremeI.
.teaspoons
cups of sugar,
and two and ~n.e-half cups of flour. M.IX all well
in one cup of bOIlIng ~vater and fl~vor WIth lemon.
and bake

t1l1.-1VI rs. ElIzabeth Haase.

of ~vater,
StIr w~th an

two heaping

in square

eggs,

three

Loaf Cake

One

cup of sugar,

one-half

cup of butter,

cups of ~,?ur, one and ,?ne-half

one cup of ralS1l1S and flavorIng

two eggs, one-half
tea-
to taste.

cup of milk, one and one-half
spoon
-1\'lrs.

of baking
powder,
Fred Thompson.

121

VALLEY HOME TELEPHONE CO.

LOCAL AND LONG DISTANCE LINES

Day and Night Service

SEBEWAING

MICHIGAN

Dr. L. H. WEBER
DENTIST

Upstairs

in Liken Block

SEBEWAING

MICHIGAN

MRS. P. P. WELCH

Stylish Dressmaking

SEBEWAING

MICHIGAN

122

Napoleon  Cake 

Beat  six  ounces  of  butter  to  a  cream;  add  the  yolks  of  six 
eggs,  six  ounces  of  sugar,  six  ounces  of  grated  almonds,  one  cake 
of  grated  chocolate,  the  grated  rind  of  one  lemon,  the  beaten 
whites  of  the  eggs  and  three  ounces  of  flour.  Bake  one  hour.—Mrs. 
E.  Luedemann. 

Cider  Cake 

Two  cups  of  sugar,  one  cup  of  butter,  three  eggs  beaten  separ(cid:173)

ately,  adding  whites  last,  one  teaspoon  of  cloves,  three-quarters  cup 
of  cider,  one  teaspoon  of  soda  and  four  cups  of  flour.—Mrs.  Julia 
Roggow. 

Potato  Caramel  Cake 

Two  cups  of  sugar,  two-thirds  cup  of  butter,  four  eggs,  one 
cup  of  boiled  mashed  potatoes,  one-half  cup  of  sweet  milk,  one-
half  cake  of  chocolate,  one  cup  of  English  walnuts,  one-half  tea(cid:173)
spoon  each  of  cinnamon,  cloves  and  nutmeg,  and  two  teaspoons  of 
baking  powder.  Melt  chocolate  with  hot  mashed  potatoes.—Mrs. 
George  Hartman. 

Dried  Apple  Cake 

Soak  three  cups  of  dried  apples;  chop  fine  and  cook  in  one 
cup  of  molasses.  When  cool  add  one  cup  of  sugar,  two-thirds  cup 
of  butter,  one  teaspoon  each  of  cinnamon,  allspice  and  nutmeg,  one 
teaspoon  of  soda  and  one  cup  of  buttermilk.  Flour  to  make  a 
stiff  batter. 

(Two  loaves.)—Mrs.  Ray  Anthony. 

Apple  Sauce  Cake 

No.  1—Cream  one  cup  of  sugar  and  one-half  cup  of  butter  or 
lard;  add  one  cup  of  chopped  raisins  and  one  cup  of  currants,  if 
desired,  spices  to  taste,  one  and  one-half  cups  of  apple  sauce,  two 
teaspoons  of  soda  dissolved  in  apple  sauce,  or  one  teaspoon  of 
baking  powder  mixed  with  two  cups  of  flour.—Mrs.  R.  Meacham, 
Miss  Augusta  Mavis. 

No.  2—Sift  together  two  and  one-half  cups  of  flour,  two  tea(cid:173)

spoons  of  soda,  one  teaspoon  of  cinnamon,  one-half  teaspoon  each 
of  nutmeg,  cloves  and  salt.  Mix  one  cup  of  sugar,  one-half  cup  of 
shortening,  one  and  one-half  cups  of  apple  sauce, one  cup  of  raisins 
and  add  dry  ingredients.—Mrs.  Mary  Roode. 

No.  3—Two  cups  of  brown  sugar,  one  cup  of  butter  and  lard, 
two  cups  of  chopped  raisins,  one-quarter  pound  each  of  chopped 
citron,  lemon  and  orange  peel,  two  teaspoons  each  of  cinnamon, 
cloves,  nutmeg  and  salt,  two  teaspoons  of  soda,  two  and  one-halt 
cups  of  apple  sauce  and  four  cups  of  flour.  Spread  with  a  raisin 
frosting.—Mrs.  Frank  W.  Schuder. 

12.S 

1Jnl1u 1£. lIurm
:LItrqtgnu

'.gruuf

f

It.~.

Graduate Ontario Veterinary College

L

124

-

Coffee  Cake 

Two  cups  of  brown  sugar,  one  cup  of  butter,  four  eggs,  one 
cup  of  cold  coffee,  one  pound  of  chopped  raisins,  two  teaspoons  each 
of  cloves  and  cinnamon,  one-half  teaspoon  of  nutmeg,  one  cup  of 
molasses,  two  teaspoons  of  soda  and  four  cups  of 
flour.  Bake 
slowly.—Mrs.  John  Beyerlein. 

Brown  Cake 

No.  1—One  and  one-half  cups  of  brown  sugar,  one  cup  of  but(cid:173)
ter,  one  cup  of  syrup,  three  eggs,  one  cup  of  raisins,  one-quarter 
teaspoon  of  cloves,  one  teaspoon  of  cinnamon,  one  teaspoon  of 
soda,  one  cup  of  sour  milk  and  four  cups  of  flour.—Mrs.  Anna  M. 
Audi. 

No.  2—One  cup  of  brown  sugar,  one-half  cup  of  lard,  one  egg, 
one-half  cup  of  syrup,  one  teaspoon  of  soda,  one  cup  of  sour  milk, 
spices  to  taste,  a  pinch  of  salt  and  three  cups  of  flour.—Mrs.  Her(cid:173)
man  Grassman. 

No.  3—One  cup  of  sugar,  one  cup  of  lard,  two  eggs,  three-
quarters  cup  of  molasses,  two  teaspoons  of  soda  dissolved  in  one 
cup  of  sour  milk,  nutmeg,  cloves,  cinnamon,  allspice  to  taste  and 
four  cups  of  flour.—Mrs.  August  Criebe. 

No.  4—One  cup  of  light  brown  sugar,  one-half  cup  of  butter, 

two  eggs,  one-half  cup  of  water,  one-half  cup  of  raisins,  one  table(cid:173)
spoon  of  baking  powder,  two  and  one-half  cups  of  flour  and  spices 
to  taste.—Mrs.  Henry  Mavis,  Jr. 

Dark  Cake  With  Fruit. 

One  cup  of  brown  sugar,  one-half  cup  of  butter,  two  eggs,  one 
tablespoon  of  molasses,  one  teaspoon  of  soda  and  two  cups  of 
flour.  Boil  for  15  minutes  one  pound  of  raisins  and  two  cups  of 
water.  Let  cool,  and  mix  with  other  ingredients.—Mrs.  Charles 
Vahle. 

Molasses  Cake 

Cream  one  cup  of  sugar  and  butter  size  of  an  egg;  add  one-
half  cup  of  molasses,  one-half  cup  of  sour  milk,  one-half  teaspoon 
of  soda,  one  cup  of  chopped  raisins,  two  cups  of  flour  and  spices  to 
taste.  Bake  in  a  moderate  oven.—Mrs.  Reed. 

Raisin  Cake 

Two  cups  of  sugar,  one  small  cup  of  butter,  three  eggs,  one 
cup  of  milk,  one  pound  of  chopped  raisins,  spices  to  taste,  one  cup 
of  molasses,  two  teaspoons  of  baking  powder  and  four  to  five  cups 
of  flour.  Bake  in  two  loaves.  This  will  make  a  good  fruit  cake  by 
adding  currants  and  chopped  citron.—Mrs.  C.  McKay. 

125 

A. EW. flab, J O. 

ftygatrian anb 9itrg?im 

126 

Nut  and  Raisin  Cake 

One  cup  of  sugar  and  one  cup  of  butter,  well  creamed; 

three 
eggs,  one  cup  of  sweet  milk,  three  cups  of  flour  before  sifting  and 
three  teaspoons  of  baking  powder  sifted  with  the 
flour.  Flavor 
with  one  and  one-half  teaspoons  of  lemon  extract,  and  lastly  add 
one  cup  each  of  raisins  and  walnut  meats,  dredged  in  flour.  Bake 
in  a  moderate  oven;  frost  with  boiled  icing.—Mrs. J.  H.  Thompson. 

Nut  Cake 

. 

No.  1—One-half  cup  of  butter,  one  and  one-half  cups  of  sugar, 
three-quarters  cup  of  milk,  two  cups  of  flour,  two  teaspoons  of 
baking  powder,  one  cup  of  chopped  nut  meats  and  well  beaten 
whites  of  four  eggs.  Sift  flour  and  baking  powder  together  three 
times;  cream  butter  and  sugar;  add  alternately  the  milk  and  flour, 
then  the  nut  meats  and  lastly  the  beaten  whites  of  eggs.  When 
cold  cover  with  chocolate  icing  and  decorate  with  nut  meats.—Mrs. 
Walter  Smith. 

No.  2—One  cup  of  sugar,  three-quarters  cup  of  shortening,  one 
cup  of  sour  milk,  one  teaspoon  of  soda,  one  teaspoon  each  of  cinna(cid:173)
mon,  cloves  and  allspice,  one  cup  of  chopped  raisins,  one  cup  of 
chopped  nuts,  and  flour.—Mrs.  Ed.  Kinde. 

No.  3—One  cup  of  sugar,  one  and  one-half  cups  of  lard,  one-
half  cup  of  butter,  three  eggs,  two  cups  of  chopped  raisins,  one  cup 
of  chopped  walnuts,  one-half  cup  of  sour  milk,  one  teaspoon  of 
soda,  vanilla  flavoring,  and  flour.—Mrs.  Jacob  Martin. 

Spiced  Nut  Cake 

One  pound  of  sugar,  four  eggs,  one-half  cup  of  chopped  nuts, 
three  ounces  of  citron,  grated  rind  of  one  lemon,  one  teaspoon  each 
of  nutmeg,  cinnamon  and  cloves,  one  teaspoon  of  baking  powder 
and  one  pound  of  floor.—Mrs.  Phillip  Schlemmer. 

Walnut  Cake 

One  cup  of  butter,  two  cups  of  light  brown  sugar,  four  eggs, 
one-half  cup  of  sweet  milk,  two  cups  of  chopped  hickory  nuts  or 
walnuts,  one  tablespoon  of  Royal  Baking  Powder  and  three  and 
one-half  cups  of  flour.—Mrs.  C.  F.  Bach. 

Hickory  Nut  Cake 

Two  cups  of  sugar,  one-quarter  cup  of  butter,  yolks  of  five 
eges  one  cup  of  sweet  milk,  one  cup  of  raisins,  one  cup  of  chopped 
hickory  nuts,  three  teaspoons  of  baking  powder  and  three  cups  of 
flour;  beat  the  whites  of  five  eggs  and  stir  in  last.—Mrs.  William 
Riggs. 

127 

WM. YACKLE

- DEALERIN-

Hand Made Harness, Blankets, Fur Coats,

Sheepskin Coats, Gloves

and Mittens

Trunks, Valises, Traveling Bags, Cedar Chests

and Shirt Waist Boxes

REPAIRING DONE WHILE YOU WAIT

ADAM ZIMMER

DEALERIN=======

MANUFACTUREROF=====

=====
Cement Building Blocks, Sills, Caps,
Water Tables, Porch Columns, Etc.
=======
Cement, Lime, Plaster Board, Pulp Plaster,
Building Paper, Roofings, Waterproof Paints
of various colors.....
=======AGENT FOR=======
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fire and waterproof and will outlast any building

COME IN AND SEE ME
Telephone 43
SEBEWAING, MICHIGAN

128

Two

cups of sugar,

two-thirds

cup of butter,

Date Cake

cup of sweet milk, a little nutmeg
two teaspoons
of chopped
dates,
of flour, or more
if needed.
Kunisch.

and salt, one and one-half
of baking

powder

This makes

two loaves.-lV1rs.

three

eggs

one
p;unds
and two cups
Paul

Devils Food

N o.

I-Two

eggs, one-half
of chocolate
of flour, and vanilla

dissolved

cups of brown

sugar,

one-half

cup of sour milk, one teaspoon

in one-half
to flavor.-lHrs.

cup of hot water,

H. A. Hess,

cup of butter,
of soda, one-half

two
cup
two or three cups
:lVIrs.]. S. IV10ssner.
cup of butter
cup of sour cream,
and
chocolate
eggs and two

]. H. Thompson.

sugar,

one-half

coffee, one-half

cup of Baker's
add two well beaten

top.-Thi1rs.

icing for
cups of brown

No.2-Two

cups of light brown
cup of boiling
and lard, one-half
soda,
one teaspoon
of
one teaspoon
of vanilla;
cups of flour. Use chocolate
and one-half
cup of sweet milk,
and one teaspoon

one-quarter

No.3-One

lastly

eggs

thick

as cream:

one-half
three

butter,
more),
until
of sweet milk,
vanilla.
\\Then
layers or loaf in a moderate
Rupprecht.

two-thirds

cold add to the

One

small

oven.-Th'lrs.

cup of brown

of soda.

Boil
cup of chocolate,

sugar,
two cups of

flour

one-half

cup of
(or a little
the following
cup
one-half
of
in
O. F. Louis, 1'\'lrs. Sigmund

and one teaspoon
and bake

sugar

first part, mix well,

No.4-One

and one-half
two eggs, one cup of grated
teaspoon
two
\Veber.

soda

and

of

cups of sugar,
chocolate,
and

one-half

one-half

cup of butter,
one cup of sour milk, one
rs. C.

flour.-r.1

cups

of

beaten

One cup of butter,
eggs,

four
of Royal Baking Powder
parts;
one teaspoon
spoonfuls
of
lVIabel ] ahnke.

of vanilla
light
and

add three

Chocolate Marble Cake

two cups of sugar,

separately,

adding whites

three
cups of flour. Divide

last,

and three

tablespoons

of grated

chocolate

one cup of sweet milk,
teaspoons
into equal
and
in alternate
l\Iiss

Arrange
Estella

to one part

I-larder,

to the other
dark

batter.-l\1iss

part.

Spiced Marble' Cake

Cream together

sifted with two and one-half

one-half

cup of butter

egg, one cup of milk and two teasp?ons
fake
of dark molasses,

and add one tablespoon

cups of flour.

and one cup of sugar;
of baki.ng
one-thIrd
one-half

each of cinnamon,

cloves, ~l!spice

cup of chopped

and seeded

ra1S1l1S. Flavor

Put

in pan in alternate
This will make one good-sized

and nut.l11cg, and O1?e-

ltght

part wIth
spoonfuls
of dark and
loaf or two small ones.

. add well beaten
powder
of this mixture
teaspoon
half
lemon
light batter.
-11rs. Herbert

or vanilla.

Sheets.

129

Marble  Cake 

No.  1—Light  Part:  Three-quarters  cup  of  sugar,  one-half  cup 
of  butter,  one-half  cup  of  sweet  milk,  whites  of  two  eggs,  one  tea(cid:173)
spoon  of  baking  powder  and  one  and  one-half  cups  of  flour.  Dark 
Part:  One  cup  of  brown  sugar,  yolks  of  two  eggs,  one-third  cup of 
molasses,  one  teaspoon  of  soda,  one  and  one-quarter  cups  of  flour. 
one-half 
teaspoon  each  of  cloves,  cinnamon  and  allspice.—Mrs. 
Fred  Beitz. 

No.  2—Dark  Part:  One  cup  of  brown  sugar,  one-half  cup of 
butter,  yolks  of  four  eggs,  one-half  cup  of  milk,  spices  to  taste,  one 
teaspoon  of  baking  powder  and  two  and  one-half  cups  of  flour. 
Light  Part:  One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup 
of  milk,  one  teaspoon  of  lemon  extract,  one  teaspoon  of  baking 
powder,  two  and  one-half  cups  of  flour  and  beaten  whites  of  four 
eggs.  Bake  in  loaf.—Mrs.  Charles  F.  Liken. 

Chocolate  Cake 

No.  1—One  cup  of  brown  sugar,  three-quarters  cup  of  butter, 
one  egg,  one  cup  of  chopped  raisins,  one-quarter  pound  of  chopped 
walnuts,  two  teaspoons  of  chocolate,  one  teaspoon  of  soda  dis(cid:173)
solved  in  one  cup  of  sour  milk  and  two  cups  of  flour.—Mrs.  Barbara 
Beck,  Mrs.  Otto  Braun,  Ms.  W.  F.  Daferner. 

No.  2—Two  cups  of  brown  sugar,  one-half  cup  of  butter,  two 
eggs,  one-half  cup  of  sour  milk,  one  teaspoon  of  soda,  one-half  cup 
of  hot  water,  one-third  cake  of  chocolate,  two  teaspoons  of  cocoa 
and  two  and  one-half  cups  of  flour.—Mrs.  Henry  Fliegel. 

No.  3—One  and  one-half  cups  of  sugar,  one-half  cup  of  butter, 
three  eggs,  one-half  cup  of  milk,  one  and  one-half  to  two  cups  of 
flour,  two  teaspoons  of  baking  powder,  one  tablespoon  of  vanilla 
and  six  tablespoons  of  Baker's  chocolate  dissolved  in  two  table(cid:173)
spoons  of  boiling  milk.—Mrs.  Katherine  Krauss,  Miss  Emma  D. 
Muellerweiss. 

No.  4—One  and  one-half  cups  of  sugar,  one-half  cup  of  butter. 
two  eggs,  one  cup  of  hot  coffee,  one  square  of  chocolate  dissolved 
in  coffee,  one  cup  of  sweet  milk,  two  teaspoons  of  vanilla,  two  tea(cid:173)
spoons  of  baking  powder  and  two  cups  of  flour.—Mrs.  Carl  Leyrer. 

Cocoa  Cake 

One  cup  of  sugar,  one-half  cup  of  butter,  one  egg,  one  cup  of 
sour  milk,  two  teaspoons  of  cocoa  or  chocolate,  one  teaspoon  oi 
cinnamon  or  cloves,  one  cup  each  of  chopped  nuts  and  raisins,  one 
teaspoon  of  soda  dissolved  in  two  teaspoons  of  hot  water  and  two 
cups  of  flour.  Very  good.—Mrs.  Otis  Pengra.  Miss  Emma  Hess, 
Mrs.  Adolph  Muellerweiss. 

130 

Pork  Cake 

No.  1—One  pound  of  fat  salt  pork,  one  pint  of  strong  coffee, 
three  cups  of  brown  sugar,  one  pound  of  seeded  raisins,  one-half 
pound  each  of  finely  cut  citron  and  orange  peel,  one  grated  nut(cid:173)
meg,  one  tablespoon  of  cinnamon,  one  tablespoon  of  soda  and  eight 
cups  of 
flour.  Mince  pork  very  fine  and  pour  boiling  hot  coffee 
over  it;  let  stand  a  few  minutes  before  other  ingredients  are  added. 
This  will  keep  moist  for  weeks.—Mrs.  Otto  Daferner. 

No.  2—One  pound  of  finely  chopped  pork,  one  pint  of  boiling 
water,  one  cup  of  brown  sugar,  one  pound  of  chopped  raisins,  one-
quarter  pound  of  chopped  citron,  one  cup  of  chopped  walnuts,  one 
grated  nutmeg,  two  tablespoons  each  of  cloves  and  cinnamon,  one 
teaspoon  of  ginger,  two  cups  of  molasses,  one  tablespoon  of  soda 
and  four  cups  of  flour.—Mrs.  Cloid  Miller. 

No.  3—Two  cups  of  sugar,  one  cup  of  molasses,  one  pound  of 

pork  chopped  fine,  one  pound  of  raisins,  four  eggs,  one  grated  nut(cid:173)
meg,  one  teaspoon  of  cinnamon,  one  teaspoon  of  soda,  one  cup  of 
sour  milk  and  four  or  five  cups  of 
flour.  Stir  as  for  fruit  cake; 
will  keep  six  months.—Miss  Mary  Loeffler,  Airs.  William  Seiwell. 

Cheap  Fruit  Cake 

One  cup  of  brown  sugar,  one-half  cup  of  butter,  three  eggs, 
one  cup  of  New  Orleans  molasses,  one-half  teaspoon  each  of  all(cid:173)
spice,  cinnamon  and  nutmeg,  one  pound  of  chopped  raisins,  one-
half  pound  of  citron,  one  cup  of  chopped  nuts,  three  cups  of  floor 
and  three  teaspoons  of  baking  powder.—Mrs.  Fred  Sharpsteen. 

Eggless  Fruit  Cake 

One  cup  of  sugar,  one-half  cup  of  butter,  one  cup  each  of 
chopped  raisins  and  nuts,  one  teaspoon  each  of  cinnamon,  cloves 
and  nutmeg,  one  cup  of  sour  milk,  one  teaspoon  of  soda  and  two 
cups  of  flour.—Miss  Estella  Harder,  Mrs.  Ferdinand  Menzel. 

Fruit  Cream  Cake 

One  cup  of  brown  sugar,  butter  size  of  an  egg,  one  egg.  one 
cup  of  sour  cream,  one  teaspoon  of  soda,  one  teaspoon  of  cinnamon, 
one  small  teaspoon  of  nutmeg,  one  and  one-half  cups  of  seeded 
raisins  and  two  cups  of  flour.  This  will  make  one  good-sized  loaf. 
—Mrs.  Oscar  Goebel,  Mrs.  John  Stuetzer. 

White  Fruit  Cake 

No 

l—One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup 
of  milk,  whites  of  four  eggs  beaten  very  stilt 
two  teaspoons  of 
lemon  extract,  one  cup  of  chopped  raisins,  one-half  cup  of  chopped 
nuts,  two  teaspoons  of  baking  powder  and  one  and  one-half  cups 
of  flour  Bake  slowly.—Mrs.  Henry  Hartman,  Miss  Mabel  Jahnke. 

131 

No.  2—One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  sweet 
milk  and  the  whites  of  seven  eggs.  Mix  thoroughly,  and  add  one 
pound  each  of  finely  chopped  raisins,  figs,  blanched  almonds,  one-
quarter  pound  of  citron  and  one  teaspoon  of  lemon  extract.  Sift 
a  little  flour  over  the  fruit  before  adding  to  the  batter.  Sift  to(cid:173)
gether  two  teaspoons  of  baking  powder  and  two  and  one-half  cups 
of 
flour;  add  to  other  ingredients  and  mix  thoroughly.  Bake 
slowly  for  two  hours.  A  cup  of  grated  cocoanut  is  a  nice  addition 
to  this  cake.—Mrs.  R.  Ranke,  Mrs.  J.  S.  Palmer. 

Fruit  Cakes 

No.  1—Two  cups  of  sugar,  one  and  one-half  cups  of  butter, 
three  eggs,  one  cup  of  sweet  milk,  one  teaspoon  each  of  cloves, 
cinnamon  and  nutmeg,  one  pound  each  of  raisins  and  currants, 
two  cups  of  nuts  or  one  cup  of  nuts  and  one  cup  of  citron,  one  cup 
of  molasses,  one  teaspoon  of  soda  and  four  cups  of  flour.  A  small 
glass  of  brandy  may  be  added  if  desired.—Mrs.  Ed.  Hersinger,  Mrs. 
J.  S.  Mossner. 

$**-**-« 

No.  2—Eight  eggs,  whites  and  yolks  beaten  separately,  one 
pound  of  brown  sugar,  one  pound  of  butter  and  lard  mixed,  two 
pounds  each  of  currants  and  raisins,  one-quarter  pound  each  of 
candied  lemon  and  citron,  one  glass  each  of  brandy  and  wine,  one 
cup  of  sour  cream,  one  teaspoon  of  soda,  one  teaspoon  of  cinnamon, 
a  little  salt  and  flour.—Mrs.  Mary  Beck,  Mrs.  Louis  Kuisel. 

No.  3—Two  cups  of  brown  sugar,  one  and  one-half  cups  of 
butter,  one  cup  each  of  chopped  raisins,  figs  and  nuts,  one  teaspoon 
each  of  cloves  and  nutmeg,  four  eggs,  one  cup  of  sour  milk,  one 
teaspoon  of  soda  mixed  with  one  cup  of  molasses  and  four  and  one-
half  cups  of  flour.—Mrs.  Ernst  Moll. 

No.  4—One  cup  of  butter,  two  cups  of  sugar,  three  eggs,  one 
cup  of  wine,  one-half  pound  each  of  raisins  and  currants,  a  little 
lemon  and  citron  peel, one  grated  nutmeg, one  teaspoon  of  each  kind 
of  spice, one  teaspoon  of  soda,  one  cup  of  molasses  and  flour.—Mrs. 
C.  Schoeller. 

No.  5—One  cup  of  butter,  two  cups  of  brown  sugar,  one  scant 
cup  of  molasses,  one  cup  of  sweet  milk,  three  eggs,  five  cups  of 
flour,  one  teaspoon  of  soda  in  milk,  two  teaspoons  of  cream  of 
tartar  in  flour,  one  tablespoon  each  of  cinnamon  and  nutmeg,  one 
pound  each  of  currants  and  raisins  and  one-quarter  pound  of  citron. 
Put  flour  in  a  large  crock,  make  a  hole  in  center,  put  in  the  other 
ingredients  having  warmed  the  butter  and  molasses  a  little.  Mix 
well  with  the  hands;  bake  two  hours  in  a  moderate  oven  This 
will  make  two  loaves.—Mrs.  J.  H.  Thompson 

132 

No.  6—One  pound  each  of  raisins  and  currants,  one-half  pound 
each  of  citron,  dates  and  figs,  one-quarter  pound  of  lemon  peel,  and 
one  cup  each  of  walnuts  and  hickory  nuts.  Prepare  at  night  and 
pour  over  it  one  cup  of  molasses. 
In  the  morning,  cream  one  and 
one-half  cups  of  butter  and  lard  and  two  cups  of  brown  sugar; 
then  add  eight  eggs,  well  beaten,  two  teaspoons  of  cinnamon,  one-
half  teaspoon  each  of  cloves  and  allspice,  one  teaspoon  of  soda  dis(cid:173)
solved  in  one-half  cup  of  hot  water  and  about  three  cups  of  flour. 
Flavor  with  a  little  wine  or  brandy  if  desired.  Try  before  baking. 
—Mrs.  John  Ankebrant,  Mrs.  Julius  Armbruster. 

No.  7—Stir  together  one-quarter  pound  of  chopped  dates,  one 
cup  of  seeded  raisins,  one  teaspoon  of  soda  dissolved  in  two  table(cid:173)
spoons  of  warm  water,  one  cup  of  thick  and  very  sour  cream;  add 
one  cup  of  brown  sugar,  one-half  cup  of  currant  or  blackberry  jelly, 
one  tablespoon  of  allspice  and  two  and  one-half  cups  of  flour.  Beat 
thoroughly;  add  fruit  and  bake  in  square  bread  pan  one  and  one-
half  hours  in  slow  oven.  Keep  one  week  before  cutting.—Miss 
Lizzie  Gaeth. 

No.  8—One  pound  each  of  butter,  brown  sugar  and  browned 
flour,  twelve  eggs,  five  pounds  of  raisins,  one  and  one-half  pounds 
of  shredded  citron  peel,  one  glass  of  grape  jelly,  two  teaspoons  of 
melted  chocolate,  one  pound  each  of  crystalized  cherries,  crystalized 
pineapple,  shelled  almonds  and  shelled  pecans,  one  tablespoon  of 
cinnamon,  one  scant  tablespoon  of  nutmeg,  one-half  tablespoon  of 
allspice,  one  teaspoon  of  cloves,  one  glass  of  grape  juice  and  two 
teaspoons  of  rose  water.  Soak  almonds  over  night  in  rose  water 
and  the  fruit  in  the  grape  juice.  Cream  butter  and  sugar  thor(cid:173)
oughly,  add  the  well  beaten  yolks  of  eggs,  spices,  grape  jelly  and 
chocolate;  next  add  the  beaten  whites  of  eggs  and  part  of  flour. 
Roll  the  fruit  in  the  rest  of  the  flour,  mixing  it  into  the  cake  in 
small  quantities  at  a  time,  adding  the  nuts  last.  Bake  or  steam 
from  four  to  six  hours. 
If  steamed,  dry  off  in  slow  oven  for  one 
hour.—Mrs.  W.  N.  Lake. 

No. 9—Twelve  eggs,"one  pound  each  of  sugar  and  butter,  three 
pounds  of  seeded  raisins; 
two  pounds  of  currants,  one  pound  of 
citron,  one-half  pound  of  blanched  almonds,  one  pound  of  candied 
cherries,  one-half  cake  of  chocolate,  two  tablespoons  of  cinnamon, 
one  tablespoon  of  cloves,  four  grated  nutmegs,  three  tablespoons 
of  vanilla,  one  handful  of  salt,  one  cup  of  molasses,  one  cup  of 
sweet  milk,  one  teaspoon  each  of  cream  of  tarhtf"  and  soda,  one  gilh 
of  brandy  and  two  and  one-half  pounds  of 
flour.—Mrs.  Gustav 
Sonntag. 

133 

Recipes 

Cakes 

- 

.  (Ro-M^A  f ^ t1^  ***•*•-**-  ^fa-*L«-  : 

'l»-

2.  ' /*  ^JJ^> 

U*rWvx. 

134 

Recipes 

Cakes 

135 

Recipes

Cakes

136

Recipes

Cakes

137

just the right
flavor to your cakes and pies

If you want
USE

Foote & Jenks

Extracts

Our specialties are

Lemon, Orange and Vanilla

NONE BETTER

Foote & Jenks

JACKSON, MICHIGAN

1.18

Cake  Fillings 

"Molly  will  stir,  and  Polly  will  bake, 
And  Dolly  will  have  all  the  fillings  to  make." 

Nut  Filling 

One  cup  of  chopped  nuts,  one  cup  of  sour  cream  and  one-half 
cup  of  sugar.  Boil  all  together  until  it  forms  a  soft  ball  when 
dropped  in  cold  water.  Remove  from  fire  and  beat  until  it  spreads 
nicely.—Miss  Anna  Heimbuch. 

Nut  and  Raisin  Filling 

Boil  one  cup  of  sugar  and  a  little  water.  Add  one  cup  of 
chopped  seeded  raisins  and  one  cup  of  chopped  nuts.  When  it 
begins  to  thicken,  remove  from  fire  and  pour  into  the  beaten  white 
of  one  egg; 
as  it  begins  to  cool,  spread  on  cake.—Mrs.  H.  F. 
Clabuesch. 

Raisin  Filling 

No.  1—Boil  one  cup  of  sugar  and  a  little  water.  Add  one  to 
two  cups  of  chopped,  seeded  raisins  and  cook  slowly  for  about  15 
minutes  or  until  it  thickens.  Remove  from  fire,  add  the  beaten 
white  of  one  egg  and  spread.—Mrs.  Julius  Armbruster,  Mrs.  Fred 
Krueger. 

No.  2—One  cup  of  brown  sugar,  one  cup  of  chopped  raisins 
and  one  cup  of  sweet  cream.  Cook  until  it  spreads  nicely,  when 
cool.—Mrs.  O.  F.  Louis. 

Fig  Filling 

Chop  one  pound  of  figs;  add  one  small  cup  of  water  and  one 
cup  of  sugar.  Cook  ten  minutes;  flavor  with  vanilla  and  spread 
between  layers.—Mrs.  C.  L.  Manske. 

Lemon  Filling 

No.  1—Rind  and  juice  of  one  lemon,  one  well  beaten  egg  and 
one  cup  of  sugar.  Cook  in  double  boiler  and  do  not  stir  much  or  it 
will  sugar.  When  cool,  put  between  layers.—Mrs.  M.  Haist. 

Na  2—One  egg,  one  cup  of  sugar,  juice  and  grated  rind  of  one 
lemon,  one-half  cup  of  cold  water  and  one  teaspoon  of  cornstarch. 
Place  dish  in  boiling  water  and  cook  the  mixture  until  it  thickens. 
—Mrs.  Edward  P.  Krauss. 

Chocolate  Filling 

One  cup  of  brown  sugar,  one-half  cup  of  water  or  milk,  butter 
size  of  an  egg  and  one-half  cake  of  chocolate.  Boil  20  minutes. 
—Mrs.  Edward  P.  Krauss. 

1.19 

Cherry,  Raspberry  or  Apple  Filling 

One  cup  of  fresh  cherries  (or  canned  ones  if  the  juice  is  al(cid:173)
lowed  to  drain),  one  cup  of  granulated  sugar,  white  of  one  egg 
beaten  very  stiff.  Stir  all  together  and  beat  20  minutes.  Rasp(cid:173)
berries  or  one,  large,  tart,  grated  apple  may  be  used  instead  of 
cherries.—Mrs.  C.  D.  Swift. 

Black  Fruit  Filling 

One  and  one-half  cups  of  sugar,  one-half  cup  of  water.  Boil 
until  it  threads,  then  pour  into  the  beaten  white  of  one  egg.  Whip 
to  a  foam  and  stir  in  chopped  dates,  raisins,  citron  and  a  dash  of 
spices.—Miss  Clara  Eberlein. 

Caramel  Frosting 

No.  1—One-half  cup  of  sweet  cream  or  rich  milk,  two  cups 
of  brown  sugar,  butter  the  size  of  an  egg.  Boil  until  thick;  spread 
between  layers  and  on  top  of  cake.—Mrs.  Gustav  Reinhold. 

No.  2—One  and  one-half  cups  of  light  brown  sugar,  butter 
size  of  a  hickory  nut  and  six  tablespoons  of  milk.  Boil  until  it 
threads;  cool,  and  beat  until  it  will  spread.—Mrs.  Fred  Krueger. 

Boiled  Icing 

No.  1—One  cup  of  granulated  sugar,  one-half  cup  of  water. 
Boil  until  it  reaches  236  degrees,  Fahrenheit,  then  add  beaten  white 
of  one  egg.  Whip  with  an  egg  beater  until  cool;  flavor  and  spread 
on  cake.—Mrs.  Jacob  Kundinger. 

No.  2—One  cup  of  sugar,  three  tablespoons  of  boiling  water. 
Boil  until  it  threads;  whip  into  the  beaten  white  of  one  egg  and 
spread  on  cake  while  warm.—Miss  Mary  Klotz. 

Frosting 

No.  1—Cream  two  tablespoons  of  pulverized  sugar,  and  butter 
size of  walnut;  add  one  well  beaten  egg  and  enough  sugar  to  spread 
nicely.  Flavor  to  taste.—Mrs.  Fred  Kothe. 

No.  2—To  warm  water  add  one  tablespoon  of  cocoa  and  enough 

pulverized  sugar  to  spread.  Flavor  to  taste.—Mrs.  Fred  Kothe. 

Sour  Cream  Frosting 

Three-quarters  cup  of  sour  cream,  one  cup  of  granulated  sugar; 
boil  until  it  hardens  when  dropped  in  water.  Flavor  to  taste.—Mrs. 
Henry  Mavis,  Jr. 

Butter  Frosting 

Two  cups  of  sugar,  butter  size  of  an  egg,  three-quarters  cup  of 
milk  and  one  to  two  teaspoons  of  vanilla.  Boil  about  15  minutes. 
—Mrs.  Katherine  Krauss,  Mrs.  Fred  Schmitt,  Miss  Emma  D. 
Muellerweiss. 

140 

Recipes

Cake Fillings

141

Recipes

Pies

142

Cookies 

" T he  back  door  robs  the  house." 

Date  Cookies 

One  cup  of  brown  sugar,  one-half  cup  each  of  butter  and  lard, 
three-quarters  cup  of  sour  milk,  one  teaspoon  of  soda,  two  cups 
i  t  oatmeal  and  two  cups  of  flour.  Filling:  O ne  pound  of  dates. 
«"ie  cup  of  w a t e r;  boil  and  let  cool.  Roll  dough 
into  two 
thin 
sheets,  spread  filling  between  and  bake.—Mrs.  J.  C.  Martini. 

F r u it  Cookies 

No. 1—Three eggs, one and one-half  cups of  lighl  brown  sugar, 
"tie cup of  butter  or  lard,  one  cup of  chopped  raisins,  one  teaspoon 
each  of  cinnamon,  cloves  and  nutmeg,  one  teaspoon  of  soda  dis(cid:173)
solved  in  a  little  hot  water.  Flour  enough  to  roll  nicely.—Mrs. 
John  Beck, Mrs. George  Eberlein,  Mrs.  Henry  Fliegel,  Miss  Martha 
Xeuman. 

No.  2—Two cups  of  light  brown  sugar,  one  and  one-half  cups 

of  butter.  tW< 
walnuts  and  almonds, 
chopped 
fi^s. 
Mary  Huck. 

two 

ne  cup  of  sweet  milk,  one  cup  each  of  chopped 
raisins,  one  cup  of 
teaspoons  of  baking  powder  and  flour.  — Mrs. 

two  cups  of  chopped 

W a l n ut  or  Hickory  N ut  Cookies 

Four  egt^s.  two  cups  of  white  or  light  brown  BUgar,  one  cup 

of  chopped  nut  meats,  one-half 
teaspoon  of  baking  powder  and  about 
tablespoon  of  milk  may  be  added.  Roll,  cut  and  bake  in  a  modi 
oven.—Mrs.  John  Heck.  Mrs.  John  Hofmeister,  Mr-.  C.  McKay. 
Mrs.  Fred  Schmitt. 

to  one  teaspoon  of  cinnamon, 

three  cups  of  tlonr.  One 

No.  ]—One  cup  of  finely  chopped  hickory  nuts,  two  cu| 

Hickory  Nut  Cookies 

sttj^ar.  one  and  one  half  cups  of  lard  and  butter,  one  cup  of  milk. 
one  and  one-half 
baking  powder.  Flour  enough  to  roll  nicely— M r^  John  Hummel. 

teaspoons  of  cinnamon  and 

three  t< 

No.  2—Two  cups  of  sii£ar.  one  cup  of  butter  and  lard,  three 
tea-
.  a  little  nutmeg,  one  cup  of  chopped  hickory  nuts,  one 

ed  in  one  CUJ 

cream  and 

vder  mixed  with 

flour.  Roll  as  soft  a* 

V.—Mrv 

P.  F.  Wer-chky. 

143 

Nut Drops

Beat

of granulated
walnuts
and
mixed with

the whites
sugar,
hickory

of four eggs, put
a little
cinnamon,
nuts

one

and

flour.-"Mrs.

Paul Kunisch.

in the yolks,

one
teaspoon

add one pound
cup each .of chopped
of bak111g powder

Peanut Drops

One-quarter
two tablespoons
nuts,
cup of flour.

cup of sugar,
of milk, one-half

two tablespoons

of butter,

cup of ground

or chopped

pinch of salt and one teaspoon

of baking

Drop on pan with spoon.-1VIrs.

powder
Fred].

one egg,
pea-
in one-half
Gremel.

Peanut Macaroons

Beat whites
tartar

of three
eggs
and beat until

foamy;
stiff.

Drop

sugar,

one pint of chopped

on pan with

a spoon

Bake

about

five minutes.-?vlrs.

cream of
granulated
flour.
on top.

add one-quarter
Then
peanuts

slowly

teaspoon

of
add one cup of
cup of
sugar

and one-half
granulated

and sprinkle

L. Appold.

Cocoanut Drops

No.

l-vVhites

pound
pound
on buttered

of powdered
of cocoanut

or waxed

tins

of six eggs
sugar,

twelve

beaten

to a stiff
rolled

crackers

and one tablespoon

to bake.-l\1rs.
cups of

of flour. Drop
L. Appold.

flour,

two cups

and one-half

froth;
very

add one
fine, one
by spoonfuls

of brown
teaspoon

two
butter,
spoon
buttered

NO.2-Two
cups

one
of soda

tins
No.3-Four

of brown
sugar,
baking
powder
Frank Kinde.

in one-half

and bake.-l\IIrs.
well beaten
cinnamon
and three

one

sugar,
each of salt
to one

cup of cocoanut,

and vanilla.
Dissolve
cup of boiling water.

\\T. H. Demo,

l\1rs.

eggs, one cup of cocoanut,

and cloves
cups

of

to flavor,

flour.-:Mrs.

three
Fred

one-half

one
Drop

of oatmeal,
cup of
tea-
on
\i\Tilliam Riggs.
one pound
of
l\lrs.

teaspoons
Fiebig,

Oatmeal Cookies
one cup of
of cinnamon.

cup of sugar,
one teaspoon

No.

I-One

cup of molasses,
or cream,
rolled

oats

one teaspoon
and flour enough

of soda, one cup of currants,

to roll.-lVIrs.

lard or butter,

one-half
one cup of sour milk
cups of

two

J. S.

l'dcNab.

No.2-Four

cups

of white

sugar,

two and one-half

hutter,
meal, Ol~e pound
and val1111aand two teaspoons
Flour.-l\1
Roode.

rs. Herman

l\1rs. Fred

of ground

Stock.

cup~ ?f coffee,

ralSll1S, one teaspoon

Dohrman,

of soda dissolved
l\11rs. J. S.

one
four

of

cups

cup each

lard
of ground

and
oat-
each of cinnamon
in a little hot coffee.
:Mary

l\11rs.

l\1[ossner,

144

H e r m i ts 

No.  1—Two  cups  of  sugar,  one  cup  of  butter  and  lard,  three 
°ggs,  one  cup  of  chopped  raisins,  nutmeg,  cinnamon  and  cloves  to 
taste,  one-half  to  one  teaspoon  of  soda  dissolved  in  one-quarter  to 
one-half  cup  of  sweet  milk  and  five 
flour.  Roll, 
cut  in  small  pieces  and  bake.—Mrs.  \V.  F.  Daferner,  Mrs.  Theodore 
Keithel. 

to  six  cups  of 

No.  2—Two  cups  of  brown  sugar,  one  cup  of  butter,  four  eggs, 
one cup  of  chopped  raisins,  one  teaspoon  of  soda  dissolved  in  a  little 
boiling  water  and  spices  to  taste.  Flour.—Miss  Anna  Rerhpter. 

No.  3—One  and  one-half  cups  of  light  brown  sugar,  one  cup  of 
lard  and  butter,  three  eggs,  one  cup  of  chopped  raisins  it  desired, 
one  teaspoon  of  soda  dissolved  in  a  little  hot  water,  nutmeg,  cloves 
and  cinnamon  to  taste.—Mrs.  I-rank  Kinde,  Mrs.  Charles  Sehaar, 
Mrs.  H e n ry  Schreader. 

Ginger  Snaps  T h at  Snap 

One  pint  of  molasses,  one  tablespoon  of  soda,  one  cup  of  lard. 
to 
remove 
flour.  Set  away  to  cool; 

one  tablespoon  each  of  ginger,  cloves  and  cinnamon. 
make  a  stiff  dough.  Boil  the  molasses  for  five  m i n u t e s; 
from  fire,  stir  in  the  soda,  lard,  spices  and 
roll  out  thin  and  bake  in  a  hot  oven.—Miss  Anna  Heimbuch. 

Flour 

Ginger  Snaps 

One  egg.  one  cup  of  sugar,  one  cup  of  butter  and  lard,  one  cup 
of  molasses,  one  tablespoon  of  soda  dissolved 
in  one-half  cup  of 
boiling  or  cold  water,  one  tablespoon  of  ginger  and  cloves  it'  desired. 
Flour  enough  to  roll  out  thin.  Hake  in  a  quick  oven.—Mrs.  II.  F. 
Clabuesch,  Mrs.  Gascho,  Mrs  Emma  Gotham. 

Molasses  Cookies 

No.  1—One  cup  <>t  >ugar.  one  cup  of  lard,  four  eggs,  two  cups 

of  molasses,  two  tablespoons  of  s<>da  dissolved  in  one  cup  of  sour 
milk  and  spic< 

Jte.  Flour.—Mrs.  P.arbara  P.eck. 

\(,  2—One  cup  of  brown  sugar,  one  cup  of  lard,  one  egg,  "tic 
cup  of  molasses,  one  teaspoon  each  Of  cinnamon,  n u t m eg  ami  fin(cid:173)
ger,  and  two  teaspoons  of  soda  dissolved  in  two  cups  of  <"iir  milk. 
Flour 

to  roll.—Mrs,  William  Sattelberg. 

Favorite  Dark  Cookies 

T wo  CUDS  Of  sugar,  one  cup  of  lard,  one  pint  of  New  Orleans 
»«<> 

molasses,  one  cup  of  chopped  n u ts  two  I 
t wo  teaspoon 
enough  to  roll  easily.—Mrs.  Fred  Sharpsteen. 

ed  in  one  cup  of  sour  mtlk.  1 

* 

Oatmeal  Drops 

No.  1—Cream  one  cup  of  butter  and  one  and  one-half  cups  of 
sugar  until  light.  Add  three  well  beaten  eggs,  one-half  teaspoon 
of  salt,  one  teaspoon  of  cinnamon,  one  cup  of  nuts,  one-half  cup 
of  raisins  and  two  cups  of  oatmeal.  Put  raisins,  nuts  and  oatmeal 
thru  a  fruit  grinder;  add  two  cups  of  flour,  sifted  twice  and  one 
teaspoon  of  soda  dissolved  in  one  and  one-half  teaspoons  of  boiling 
water.  Drop  on  buttered  tins.—Mrs.  Sigmund  Rupprecht. 

No.  2—Three-quarters  cup  of  lard  and  butter,  one  cup  of  sugar, 
two  eggs, one-half  cup  of  boiling  water,  one  cup  of  chopped  raisins, 
two  cups  of  oatmeal,  one  teaspoon  of  soda  dissolved  in  warm  water 
and  two  cups  of  flour.—Mrs.  J.  H.  Thompson. 

Chocolate  Drops 

No.  1—Cream  one-half  cup  of  butter  and  one  tablespoon  of 
lard;  add  gradually  one  cup  of  sugar,  pinch  of  salt  and  two  ounces 
of  melted  chocolate.  Beat  one  egg  light;  dissolve  one-half 
tea(cid:173)
spoon  of  soda  in  two  tablespoons  of  milk;  add  to  the  mixture  and 
mix  thoroughly  with  two  and  one-half  cups  of 
flour.  Drop  from 
spoon  on  buttered  tins  and  bake  in  moderate  oven.—Mrs.  E.  H. 
Reinhold. 

No.  2—One  pound  of  sugar,  three  tablespoons  of  water,  one 

teaspoon  of  cinnamon,  one-half  teaspoon  of  cloves,  one  grated  nut(cid:173)
meg,  one-quarter  pound  of  chopped  almonds,  one  small  cake  of 
chocolate,  four  eggs,  beaten  separately  and  whites  added 
last, 
three  teaspoons  of  baking  powder  and  four  cups  of 
flour.—Mrs. 
Henry  Simon. 

Berlin  Drop  Cookies 

One  cup  of  sugar,  one-half  cup  of  butter,  one  egg,  one-half  cup 
of  sour  cream,  two  cups  of  flour,  chopped  nuts,  vanilla  and  one 
scant  teaspoon  of  soda  dissolved  in  a  little  hot  water.—Mrs.  John 
Reisdorf,  Mrs.  Fred  Schmitt. 

Drop  Cookies 

One  pound  of  light  brown  sugar,  four  eggs,  a  little  chopped 
citron,  currants  or  raisins  if  desired,  cinnamon,  cloves  or  nutmeg  to 
taste,  one-half  teaspoon  of  soda  dissolved  in  hot  water,  or  two  or 
three  teaspoons  of  baking  powder  and  about  three  cups  of  flour. 
Drop  from  spoon  on  buttered  tins.—Mrs.  Katherine  Krauss,  Mrs. 
C.  Schoeller,  Mrs.  Joseph  Simon. 

Rocks 

One  and  one-half  cups  of  brown  sugar,  one  cup  of  butter,  three 
eggs,  one  to  two  cups  of  chopped  walnuts,  one  and  one-half  cups 
of  chopped  raisins  if  desired,  one  teaspoon  of  cinnamon,  one  tea(cid:173)
spoon  of  soda  dissolved  in  a  little  hot  water  and  about  three  cups 
of  flour.  Drop  from  spoon  on  well  greased  pan,  and  bake.—Mrs. 
Frank  Kinde,  Mrs.  M.  Heberly. 

146 

One to one and one-half

cups of sugar,

Brown Cookies

eggs, one cup of molasses,
of salt, cinnamon,
allspice
spoons of soda dissolved
rants may be added
Reinhold.

one to two teaspoons
and cloves

to taste,

in one-half

if desired.-j\{rs.

cup of hot water.
Pengra,

Otis

lard,

one cup of
of ginger,

two
a pinch
and one to two tea-
Cur-
Flour.
lVIrs. Oscar

Light Brown Cookies

No.

I-One

and one-half

cups of light brown

of shortening,
of soda dissolved
nutmeg
salt. Add flour, and roll as soft as possible.-lV1rs.

one egg, one cup of sweet milk, one-quarter

in milk, a little grated

sugar,

one cup
teaspoon
and a pinch of
Ed. Burgess.

of cinnamon
teaspoons
a minute or two.
to roll.
and granulated
No.3-Two

NO.2-Two

eggs,

and cloves.

of soda dissolved

in one-half

'\Then ready

,Mix with other
for oven,

ingredients
spread

two cups of brown sugar, one teaspoon

Cook one cup of syrup and stir

cup of sour milk.

each
in two
Let boil
and add flour enough
the tops with sweet milk

j\/Iammel.

sugar.-:M rs. Emma
cups of brown sugar,
of soda dissolved
In the morning,

meg, one teaspoon
stand over night.
cup of lard; mix flour and lard as for pie crust;
and add one-half
fried Ort.

cup of sweet milk.

three
eggs, one grated
in a little hot water.

nut-
Let
add five cups of flour and one
together
Roll and bake.-lV1rs. Gott-

stir all

Cream Cookies

cups of white sugar, one-half

two eggs, pinch of salt, one-half

in one cup of sour

cream,

Flavor

to taste.

and one teaspoon

to one teaspoon

to one cup of butter
of soda
of baking
:JJ1akea soft dough and
1Ienzel, ~Irs.

thin.-M iss :Mary Klotz, 11rs. Ferdinand

lVlrs. Paul Rueffar, Mrs. Paulina Rockstroh.

N o. I-Two
or
lard,
dissolved
powder mixed with flour.
roll
John Rummel,
No.2-Two

rather

cups of sugar,
six teaspoons

two eggs, one cup of sweet cream,
of baking powder mixed with flour.

Faber.
cups of sugar, one cup of butter,

flavoring to taste,
-M iss j\Iartha
No.3-Two
a litt~e grated
nutmeg
pint o,f sweet
of bakinO" powder mIxed WIth flour enough
1
-1\1rs. Bruno Roemsc 1.
eggs,

two cups of sugar,

No.4-Three

cream;

b

.

cups of sour cream, one and one-half
enough to roll.
Schultz.

Flavor with a little grated

three

eggs, one

and two tablespoons
to make a soft dough.

teaspoons

two cups of butter,

two
of soda and flour
rs. August

llutmeg.-l\I

No.5-Five

one
cup of sour cream. one heaping t.easpoon of socia, f1avormg to taste,
and flour.-:Jlrs.

three cups of sugar. one cup of. butter,

eggs,

Charles StamI1ltz.
147

DIABETIC RECIPES

#11

sticks.

of raw cauliflower

LOW CALORIE NIBBLERS
Celery curls •••hearts or small
Carrot Sticks ••••• or curls
Flowerlets
Small green onions or scallions
Radish roses of thin slices of
Small Italian or cherry tomatoes
Cucumber spears of thin slices
Green or red sweet peppers or
Mushrooms
Unlimited amounts when eaten
plain ••••••• Not preserved

white icicle radishes

rings.

or in

oil.

to suit

saccharine
tarragon
thyme
horseradish
lemon juice
mace
marjoran
mint
mustard
orange peel
onion juice
paprika
parsley
and Mustard should

in a
If salt is restricted
Diabetic Diet the following
seasonings and herbs may be
safely used to make the food
Be careful not
more palatable.
to use too much of any. of these
without experimenting
your family's taste:
anise
basil
caraway
chives
cloves
coriander
curry
dill
fennel
garlic
pepper
pimento
rosemary
*Horseradish
not be commercially
!cup skim milk pOWder
SKIM MILK TOPPING
i cup ice water
t tsp. liquid sweetener
Combine ingredients and beat
at high speed of electric mixer
until consistency
of whipped
Yield: 4 servings.
cream.
Exchange:
of regular skim milk.

1 serving for ~ cup

preparedt

sweetener

Poor Food

but the van-

Cook in top ()fdouhle bo.11ei

3 tbsp for I Calorie

VANILLA PUDDING
Alice Vester, Avoca
1 tsp. vanilla
2 tbsp. liquid sweetener
9 eggs
1 pint of cream (or t ~,t)
1 1/3 quarts milk
lOt grain saccarine tablets
Beat eggs slightly
Add all ingredients
illa.
until coating forms ••••add
vanilla •••Chill and serve.
FRUIT SALAD DRESSING:
Yield: ~ cup
Exchange:
Ingredients:
I tbsp. cold water
1 tbsp. gelatin
~ cup boiling water
1 tbsp. artificial
~ tsp. salt
i cup lemon juice
1/8 tsp dry mustar~
! tsp. paprika
Method:
1. Soften gelatin i~ cold water;
dissolve
ingredients
2. Combine remaining
and mix with dissolved
gelatin.
Store in refrigerator.
Becomes
Reheats in jiffy.
firm when cold.
Marvelous mixed with fresh fruits
of the season.
BROWNIES:
Ingredients:
2 cups fine graham erackers (24)
i cup chopped walnuts
chocolate pieces
J 02S. semi-sweet
2 tsps. a~t'ficial
liquid sweeteneI
sp.
~ t
"4
1 cup skj.!nmilk
Method:
Preheat oven to 350*.
ingredients
blend~d.
greased pan e" x 8".
minutes.
squares while warm.
Exchange:
Exchange and 1 fat exchange.

Place all
Turn into slightly
Bake 30
Cut into 16 two-inch
1 cookie for 1 Fruit

in bowl and stir until

in boiling water.

s'4-
C!_I.v

l

White  Cookies 

No.  1—One cup  of  butter  or  lard,  two  cups  of  sugar,  three  eggs, 
one  cup  of  sweet  milk,  one-half  ounce  of  ammonia,  salt,  vanilla  and 
flour.—Mrs.  Charles  Hofmeister. 

No.  2—Two  cups  of  sugar,  one  cup  of  butter  or  lard,  one  or 
two  eggs,  one  cup  of  sour  milk,  one  to  two  teaspoons  of  soda,  one 
to  two  teaspoons  of  baking  powder,  mixed  with  flour  enough  to  roll. 
Flavor  with  lemon  or  a  little  grated  nutmeg.—Mrs.  B.  E.  Rothfuss, 
Mrs.  Fred  Schmitt,  Mrs.  Peter  Zarambo,  Miss  Bertha  Xeuman, 

iss  Augusta  Mavis. 

No.  3—Two  cups  of  sugar,  one  cup  of  butter  or  lard;  one  or 
two  eggs,  one  cup  of  sweet  milk,  two  teaspoons  of  baking  powder 
mixed  with  enough  flour  to  stiffen.  Flavor  with  vanilla  or  grated 
nutmeg.—Mrs.  John  Beyerlein,  Mrs.  John  Decker,  Mrs.  Charles 
Hahn,  Mrs.  Otto  Kuisel,  Mrs.  John  Kundinger,  Mrs.  Adolph 
Mathes,  Mrs.  James  LaPratt,  Mrs.  Fred  Stock,  Miss  Minna  Zarnke. 

Sugar  Cookies 

One  cup  of  butter  and  lard,  four  cups  of  sugar,  four  eggs,  one 
cup  of  sweet  milk,  two  teaspoons  of  cream  of  tartar,  two  teaspoons 
of  soda,  pinch  of  salt  and  flour  enough 
to  stiffen.—Mrs.  Louis 
Kuisel. 

Lemon  Cookies 

Two  cups  of  sugar,  one  and  one-half  cups  of  lard,  two  eggs, 
two  cups  of  sweet  milk,  one  pound  of  chopped  raisins,  five  cents' 
worth  each  of  lemon  oil  and  baking  ammonia,  pinch  of  salt  and 
flour  to  stiffen.  Bake  on  back  of  tins.—Miss  Mary  Loeffler. 

Honey  Cookies 

Heat  one  quart  of  honey;  then  add  one  pound  of  light  brown 
sugar,  one  tablespoon  of  cinnamon,  one  teaspoon  of  cloves,  one 
grated  nutmeg,  one-quarter  pound  of  citron,  one-half  pound  of 
chopped  almonds,  two  teaspoons  of  soda  dissolved  in  a  little  vinegar 
and  flour  enough  to  make  a  stiff  dough.—Mrs.  J.  J.  Bauer. 

Sponge  Cookies 

Six  eggs,  three  cups  of  sugar,  three  cups  of  flour,  one  teaspoon 
of  baking  powder,  one  teaspoon  of  annis  seed,  or  flavoring  to  taste. 
Drop  from  spoon  on  buttered  tins.—Mrs.  Herman  Grasman. 

Splendid  Cookies 

One  sifter  of  flour,  one  teaspoon  of  soda,  a  pinch  of  salt;  sift, 
and  mix  with  one  cup  of  lard  as  for  pie  dough.  Add  two  cups  of 
brown  sugar  and  flavor  with  vanilla.  Roll  and  sprinkle  with  granu(cid:173)
lated  sugar.  Cut  and  press  raisins  or  nut  in  each  cookie.  Before 
putting  into  oven,  wet  tops  with  milk.  Cookies  will  be  crinklv  and 
cnsi).—Mrs.  Julius  Armbrnster 

14S 

Graham  Crackers 

One  cup  of  sugar,  four  tablespoons  of  butter  and  one-quarter 
teaspoon  of  soda  dissolved  in  one-half  cup  of  sour  milk.  Mix  with 
graham  flour;  roll  thin,  cut  in  squares  and  bake.  Keep  in  a  dry 
place.—Mrs.  Fred  Sommer. 

Recipes 

Cookies 

I  • 

"^t m  ret- : 3^ 

w.  jW^y 

" f f^ 

* ^^  e*X^~ 

140 

Recipes 

Cookies 

v^xL-k  J U * - ^ ~ ° -^ 

?.i 

150 

Christmas  Cookies 

"A  merry  heart  doth  good  like  a  medicine." 

Springerle 

No.  1—Twelve  eggs,  two  pounds  of  pulverized  sugar.  Beat 
sugar  and  yolks  of  eggs  for  one  hour;  beat  whites  stiff,  mix  with 
sugar  and  yolks;  add  juice  of  one  lemon,  four  teaspoons  of  baking 
powder  and  flour  enough  to  make  quite  stiff.  Roll,  mould  and  let 
stand  over  night.  Sprinkle  pan  with  annis  seed.  Very  good. 
—Mrs.  Mary  Huck. 

No.  2—Beat  together  four  eggs  and  one  pound  of  powdered 
sugar.  Add  one  and  one-half  teaspoons  of  baking  powder  and  flour 
enough  to  stiffen  for  rolling.—Mrs.  Charles  Witskovsky. 

Lebkuchen 

No.  1—Four  pounds  of  honey,  four  pounds  of  flour,  one  pound 
of  butter,  six  ounces  of  almonds,  one-quarter  pound  of 
lemon, 
orange  or  citron  peel,  one-quarter  ounce  of  cardamon,  one-quarter 
ounce  of  cloves  and  two  teaspoons  of  soda.  Let  honey  and  butter 
come  to  a  boil;  remove  from  fire,  stir  in  flour,  spices,  lemon  peel 
and  almonds.  When  cool,  stir  in  soda  dissolved  in  a  little  hot 
water.  Mix  well,  and  let  stand  until  morning.—Mrs.  Fred  Fiebig. 

No.  2—Five  eggs,  five  tablespoons  of  honey,  one-half  pound 
each  of  finely  chopped  almonds  and  citron,  two  pounds  each  of 
sugar  and  flour,  two  teaspoons  of  cloves,  four  teaspoons  of  cinna(cid:173)
mon,  one  teaspoon  of  salt,  a  tablespoon  of  shelled  cardamon  seeds, 
rind  and  juice  of  one  lemon  and  one  orange  and  one  teaspoon  of 
soda  dissolved  in  a  little  hot  water.  Mix  stiff  the  evening  before 
baking.—Mrs.  J.  D.  Finkbeiner. 

No.  3—One  cup  of  sugar,  one-half  teaspoon  each  of  ginger  and 
cinnamon,  one-quarter  teaspoon  each  of  cloves  and  annis  seed,  one 
cup  each  of  ground  almonds  and  raisins,  a  small  piece  of  orange 
peel,  one  cup  of  dark  molasses,  three  cups  of  home-made  syrup. 
one  cup  of  sour  cream,  two  heaping  teaspoons  of  soda  dissolved  in 
cream,  a  pinch  of  salt  and  pastry  flour  enough  to  make  a  stiff 
dough.—Mrs.  Jacob  Hartman. 

No.  4—One  quart-of  molasses,  one  pound  of  brown  sugar,  one-
half  pound  each  of  mixed  chopped  nuts,  citron  and  lemon  peel,  one 
cup  of  butter  and  lard,  one  pint  of  sour  cream,  two  teaspoons  of 
soda,  spices  to  taste  and  flour.—Mrs.  Louis  Kuisel. 

151 

No.  5—One  pint  of  honey,  one  pint  of  syrup,  two  cups  of 
brown  sugar,  one-quarter  pound  each  of  chopped  almonds  and 
citron,  one  pint  of  sour  cream,  one  teaspoon  of  cloves,  one  grated 
nutmeg  and  one  teaspoon  of  soda  dissolved 
in  one-half  cup  of 
molasses.  Flour  enough  to  make  a  rather  stiff  dough.  Let  stand 
over  night.—Airs.  George  Mast. 

Annis  Cakes 

Beat  one  pound  of  sugar  and  six  eggs  for  one  hour;  add  two 
cups  of  flour  and  one-half  teaspoon  of  annis  seed.  Drop  from  small 
spoon  on  a  well  greased  pan; 
let  stand  for  two  hours,  and  bake 
a  light  brown.—Mrs.  Brunno  Roenisch. 

Christmas  Jumbles 

One  pound  of  powdered  sugar,  ten  cents'  worth  each  of  shelled 
almonds  and  citron,  four  eggs,  juice  and  rind  of  one  lemon,  two 
ounces  of  orange  peel,  one  tablespoon  of  cinnamon,  one  teaspoon 
of  cloves  and  one  teaspoon  of  soda  dissolved  in  a  little  hot  water. 
Flour  to  make  a  stiff  dough.—Mrs.  Fred  Fiebig. 

Christmas  Cookies 

Beat  three-quarters  cup  of  butter  to  a  cream;  add  the  yolks of 
five  eggs,  three-quarters  pound  of  sugar  and  one  and  three-quarters 
pounds  of  flour.  Spread  tops  with  the  whites  of  eggs  and  chopped 
almonds.—Mrs.  E.  Luedemann. 

Recipes 

Christmas  Cookies 

152 

Pies 

"What  moistens  the  lips, 

What  brightens  the  eye, 

What  calls  back  the  past 

Like  rich  pumpkin  pie?" 

German  Fruit  Pie 

Crust:  Sift  together  one  pint  of  flour,  one  heaping  teaspoon  of 
baking  powder  and  a  pinch  of  salt.  Rub  in  butter  size  of  a  walnut, 
add  one  beaten  egg  and  enough  sweet  milk  to  make  a  soft  dough. 
Roll  one-half  inch  thick;  cover  the  bottom  and  sides  of  a  baking 
tin.  Cover  the  bottom  with  quartered,  juicy  apples,  sprinkle  with 
a  little  cinnamon  and  molasses.  Bake  in  a  rather  quick  oven  until 
curst  and  apples  are  a  light  brown.  Sprinkle  with  sugar  and  keep 
in  oven  five  minutes  longer.  Serve.  Canned  peaches  may  be  used 
in  place  of  apples  if  desired.—Mrs.  Fred  Krueger. 

Peach,  Orange  or  Banana  Pie 

Bake  a  crust  and  put  in  a  layer  of  sliced  fruit.  Let  boil  one 
large  cup  of  sweet  milk  and  four  tablespoons  of  sugar;  dissolve 
one  tablespoon  of  cornstarch  in  a  little  milk,  add  to  beaten  yolks  of 
two  eggs  and  one-half  teaspoon  of  vanilla.  Beat  well  and  pour 
into  the  milk;  boil  to  a  custard  and  pour  over  the  fruit.  Beat  the 
whites  of  two  eggs,  add  a  little  sugar  and  vanilla  and  spread  over 
the  pie.  Put  in  the  oven  and  brown.—Mrs.  John  Stuetzer. 

Banana  Pie 

Bake  a  crust.  When  cool  slice  in  two  bananas.  Scald  one 
cup  of  milk,  stir  into  it  one-half  cup  of  sugar,  two  tablespoons  of 
cornstarch  and  yolks  of  two  eggs.  Cook  until  thick,  let  cool  and 
pour  over  bananas.  Beat  the  whites  of  eggs,  put  on  top,  place  in 
hot  oven  and  brown  quickly.—Mrs.  William  A.  Hunt. 

Red  Currant  Pie 

One  cup  of  red  currants,  one  cup  of  sugar,  yolks  of  two  eggs 
and  one  tablespoon  of  flour  stirred  into  two  tablespoons  of  water. 
Beat  eggs,  flour  and  water  together;  add  to  mashed  currants  and 
sugar.  Bake  in  one  crust;  cover  with  sweetened  whites  of  eggs 
and  brown  in  oven.—Mrs.  George  Davis. 

Prune  Pie 

Cook  one  pound  of  seeded  prunes  and  one-half  pound  of  dried 
apples  until  tender.  Chop  fine;  add  sugar  and  cinnamon  to  taste. 
Bake  crust  as  for  lemon  pie;  put  in  the  fruit  and  cover  with 
sweetened  and  flavored  whipped  cream.—Mrs.  George  Roller. 

153 

Apple Cream Pie

Line pie plate with rich pie crust.

Cut apples
thick

and pour

in quarters
sour

(not
cream over

sugar

too large),
all.-:Mrs.

put
Herman

in pie crust,
Fiebig.

Apple Custard Pie

One large
eggs
and two tablespoons
cover with beaten whites

cup of stewed

apples,

of melted

one cup of sugar,
Bake

butter.

of eggs and brown.-1\11rs.

yolks of two
in one
crust;
Joshua Braun.

a pie tin with
beaten

egg

Line
one well
Stew good cooking
raisins, well beaten
and cinnamon
with
sweetened
\Vil1iam Riggs.

apples
yolks

to taste.

Put

Good Apple Pie
of
a crust made
enough

and water

thru

and strain
of

two
in crust

eggs,

and bake.

a little

flour,
to holel
a colander.
of one

juice

together

lemon,
\\Then done,

salt, butter,
nicely.
Add a few
sugar
cover

beaten whites

of eggs

and brown

in oven.-IVIrs.

No.

I-One
one cup of sugar,

cup of chopped

cup of water

one-half

cup of chopped
and one tablespoon

Cranberry Pie
cranberries,

raisins,
of

flour.-lvlrs.

Richard

No. 2-:Nlix

two

add one-half
tablespoon
cup of seeded
crusts.-:Mrs.

of butter,
raisins
Jacob

one-half
"Martini.
tablespoons

F. Luckharcl.

of

flour with

one

cup of water

and let come

to a boil.

Then

two cups of chopped
and

cook ten minutes.

cranberries,
Bake

cup of sugar,
in one

put
one-quarter

between

two

One

egg,

spoon
of butter,
:Mix, put between
Joseph

Simon.

a little
one
two crusts

Grape Pie
salt,
one
tablespoon

of

cup of granulated

flour

and one

and bake.-l\IIrs.

C. L.

one tea-
sugar,
cup
of grapes.
:Manske, Mrs.

No.

I-Line
add sugar

lemon;
top, cover with a crust

Green Tomato Pie
in three

slice

a pie tin;

and flavor with

cinnamon.

and bake.-lvI
tomatoes

five

rs.
sliced

large

tomatoes
Sprinkle

and one
flour over

\Villiam Riggs .

. No. 2~Four

or

Spnnkle
butter
not

a little salt on them,
and o.ne cnp of brown

cover With a crust.-l\'I

and
add one tablespoon
Sprinkle
sugar.
Siglin.

rs. George

in pie

put
of vinegar,
flour over

crust.
a little
all. Do

One-quarter

CUI) of cocoa

one

CUI)

11
ta) espoons
water

of. cornstarch,

and vaI1l11a.-:\I

'
small
rs. Adolph

piece
1\'lnellerweiss.

of

suo-ar
of butter,
b'

t\VO ecrgs
one

two
cnp of hot

b'

,

Cocoa Pie

154

Boil one cup of water
fine,

chopped

large
apple
three-quarters
one lemon,
and bake.

cup of butter melted,

eggs and one-half

three
This makes

Crazy Pie
and two tablespoons
raisins,
rind of

two cups of

cup of nuts.

of
two

flour;
add one
cups of sugar,
of
crust

juice

lemons,

Put between

two

three

large pies.-wIrs.

\\Tilliam Kinde.

Chocolate Walnut or Hickory Nut Pie

Make
of

a custard
two eggs,

of about
two tablespoons

yolks
a pinch of salt and thicken with a little
in custard
have been added.
whites

one-half
Serve with

browned.-:Miss

to which

of eggs,

slightly

of cocoa or grated

two cups of milk, one cup of sugar,
chocolate,
pour
or walnuts
the beaten

flour.
cup of chopped
either whipped

Bake
hickory
cream or

a crust;

Elsa Gall.

Cocoanut Pie

One-half

pound

of cocoanut,

threequarters

.pound

sugar, whites

verized
meg (or any desired
cocoanut.

Bake

of

five eggs

and one-half

flavor).

in hot oven.-l\'f

Beat whites

of eggs;
rs. Oscar Goebel.

teaspoon

of white pul-
of nut-
and

add sugar

Potato Pie

Line
potatoes,
top
cutting
Anthony.

crust

a plate with
pastry
seasoned with salt, butter
as any
and

same

rich

bake
and one or

two spoons

crust;
and whipped
other
of gravy

fill with well mashed
Put on a
a roast
Ray

pie.
on each piece.-l\-Irs.

Serve with

cream.

Buttermilk Pie

Three-quarters
or

to one cup of sugar,

three

quarters

sour milk, one

cup of chopped

raisins,

egg, pinch of salt and one-half
and allspice.

Bake between

teaspoon

each of cloves,

two crusts.-l\Irs.

to one cup
one well
cin-
Fred Kothe,

of buttermilk
beaten
namon
1\1rs. ReecI.

Crumb Pie

for

To crumbs

four pies add one large
su~ar.
chssolvecl

cups of flour and one cup of brown
cup of sugar,
o.f soda
water;
D. D. Finkbeiner,

mix with other

l\lrs. George H.uchty.

teasI?oon

one

111grecltents and bake between

111one

cup of shortening,
l\ia.ke a liquid

four
of one
cup of hot
rs.
crust.-1\1

Carrot Pie

cup of carrots

One
and three-quarters

boiled and mashed,
to two cups ~f

one-~lalf

cup of sugar,

sweet mtldk ~r part

to one teaspoon

each of C11lnamon an

gmger.

Julius Armbruster,

1\lrs. Barbara

Beck, Mrs.

l<:.~ell~m,
'I 111g

one
and one-half
t.e -l\lrs
f
or one p .
George Eberlein.

4

•

155

Pumpkin Pie

No.

I-One

large

cup of stewed

cup of sugar

cup of milk, one heaping
one-half
beaten
mon and nutmeg
kin.-:Nliss

Susan Beck.

if desired.

(some

egg, pinch of salt, one teaspoon

teaspoon

pumpkin,

and strained

one
of flour mixed with part of milk,
or molasses),
one
and a little cinna-
of pump-

syrup
of ginger

part

Squash may be used instead

prefer

No.2-One

and one-half
one-half
a little nutmeg.

teaspoon

large

cup of pumpkin,

one-half

cups of sweet milk, one or two eggs,

of cinnamon,
Bake

in one crust.-1\1iss

one-quarter

teaspoon
Anna Rempter.

cup of sugar,
one
a little molasses,
and

of ginger

Vinegar Pie

Let come to a boil one-half
and one cup of sugar.

and add well beaten
add one tablespoon

gar
little water
the liquid;
of lemon
with beaten whites
Brown
nicely.-l\1rs.

extract.

\i\1hen cooked,
of eggs,

P. Vv. Selee.

Dissolve

cup of water,

one-half

one tablespoon
eggs.

yolks of three
of melted

butter

put

into a baked

cup of vine-
of flour
in a
this into
Stir
and one teaspoon
and cover
sugar.

crust

sweetened with a little powdered

Cream Pie

One and one-half

cups of milk,

two eggs and one teaspoon

add one teaspoon

of butter
add the

three-quarters
of butter.

and a pinch
sugar

and

flour with

some milk,

the
add to the boiling milk and cook until

yolks

together,

cream into a baked

curst

cover with

sweetened.

Brown

in oven:-"Mrs.

Ernst C. Reinhold.

cup each of flour
Let milk come to
of salt. Moisten
eggS.
thick.
the beaten whites

of

and sugar,
a boil;
the
Cream this
Pour
of eggs,

this

Lemon Pie
yolks

the beaten

eggs, one
rind and juice of one lemon and one tablespoon

three

two

or

of

in one

lar:ge cup of cold water.

No.

I-"Mix well

cup of sugar, grated
?f cornstarch
mto. a double
a mcely
stiffly
Brown
Sylvester

beaten whites
lightlY.-~flrs.

dissolved
boiler
pie

Loeffler,

baked

and cook until
crust;
of
John Hofmeister,

fill with

eggs,

sweetened

a clear,
lemon

}Irs. Ella Reetz.

rich jelly.
jelly
with

Put

Have

all
rea.ell'
and spread wIth
sugar.
powdered
1\Irs.

1\Irs. C. Umbach,

NO.2-Two

eggs,

juice and grated

of sugar,
and two tablespoons
J. J. Bauer,

one to two cups of boiling water,
dissolved

of cornstarch

~Irs. H. A. Hess.

rind of one lemon, one cup
size of an egg

butter
in a little water.-}.Irs.

three

eggs,

two

cups of water,

K~. ~- Yolks

of
JUIce ~l1d grated

sugar.
and l)Utt~r sIze of a walnut.
beaten whites
coyer wIth
vanilla.
in o\'en.-~r

rind of one lemon,
\\Then boiled.

two tablespoons
in baked
put
of eO"<Ys.sweetened
and
rs.

tfe~man Dohrmann.

Brown

two cup.s of
of flour
a.nd
flavored wIth

crust

Raisin  Pie 

One  pint  of  chopped  raisins,  one  cup  each  of  molasses  and 
sugar,  one-half  cup  each  of  vinegar  and  butter.  Boil  two  minutes, 
then  add  three  finely  rolled  crackers,  two  beaten  eggs  and  spices 
to  taste.—Mrs.  John  Hawn. 

Lemon  Raisin  Pie 

One  cup  of  chopped,  seeded  raisins,  juice  and  grated  rind  of 
one  lemon,  one  cup  of  cold  water,  one  tablespoon  of  flour,  mixed 
smooth  with  a  little  water,  one  cup  of  sugar  and  two  tablespoons 
of  butter.  Stir  lightly  together  and  bake  in  two  crusts,  or  boil 
and  put  into  one  crust.—Mrs.  Otto  Braun,  Mrs.  P.  P.  Welch. 

Foote  & Jenks'  Recipe  for  Lemon  Pie 

One  egg,  three-quarters  cup of  sugar,  butter  size  of  walnut  and 
pinch  of  salt.  Beat  well  and  gradually  add  four  teaspoons  of  flour 
and  one  pint  of  water.  Cook  in  double  boiler  until  thick,  stirring 
often.  When  cooled  a  little,  add  one  teaspoon  C.  &  C.  lemon  and 
two  teaspoons  Acid  Phosphate  (bought  at  drug  store). 
If  Acid 
Phosphate  is  not  in  the  house  use  a  little  white  vinegar.  Serve 
with  sweetened  whipped  cream  or  make  a  frosting  with  beaten 
whites  of  eggs,  flavored  and  browned  in  oven. 

Cracker  Pie 

No.  1—One  cup  of  raisins  chopped  fine,  one  cup  of  white 
sugar,  two  cups  of  warm  or  hot  water,  two  tablespoons  of  vinegar, 
twelve  crackers  rolled  fine,  butter  size  of  an  egg,  cinnamon,  cloves 
and  nutmeg  to  taste.  Bake  between  crusts.—Mrs.  J. J.  Bauer,  Mrs. 
George  Ruchty. 

No.  2—Six  crackers,  one-half  cup  of  hot  water,  one-half  cup 
of  vinegar,  one-half  cup of  syrup,  one-half  cup of  brown  sugar,  one 
cup  of  raisins,  cinnamon  and  cloves  to  taste.  Cook  before  putting 
between  crusts.—Miss  Ida  Neuman. 

No  J  Two  bowls  of  cooked,  chopped  beef,  one  bowl  of 
chopped  suet,  three  bowls  of  apples,  two bowls  of  raisins,  one  bowl 
of  currants,  four  bowls  of  sugar,  one  bowl  each  of  vinegar  and 
cider,  one-quarter  bowl  of  cut  citron  peel,  one  tablespoon  of  cinna(cid:173)
mon,' one  teaspoon  of  ginger  and  one  grated  nutmeg.  Cook  well. 
—Mrs.  John  Allen. 

No  2  Four  pounds  of  cooked,  chopped  beef,  one  pound  of 
chooped  "suet  eight  pounds  of  chopped  apples,  three  pounds  of 
raisins  two  pounds  of  currants,  one-half  pound  of  cut  citron  peel, 
two  pounds  of  light  brown  sugar,  two  quarts  each  of  sweet  cider 
and  molasses,  one-half  pint  each  of  good  brandy  and  xv.ne.  one-halt 
to  one  teaspoon  each  of  all  kinds  of  spices.  Cook  well—Mr, 
William  Staid.  Mrs.  William  Sattleberg. 

157 

• 

Mince  Meat 

Tomato  Mince  _ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ _7 
Eight  pounds  of  green  tomatoes,  four  pounds  of  brown  sugar, 
two  pounds  of  raisins,  one  cup  of  vinegar,  four 
tablespoons  of 
cinnamon  and  one  tablespoon  each  of  salt  and  pepper.  Mix  well 
and  boil  to  thicken  as  for  mince  meat.—Mrs.  C.  Umbach. 

Recipes 

Pies 

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t^—J>-  ,  ^n^s 

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158 

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Recipes

Pies
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Recipes 

Pies 

* 

160 

Puddings 

"The  proof  of  the  pudding  is  in  the  eating." 

Coffee  Junket 

Two  tablespoons  of  boiled  coffee,  one  scant  cup  of  milk,  two 
tablespoons  of  sugar,  one-quarter  junket  tablet,  one  teaspoon  of 
cold  water.  Heat  milk  to  98  degrees  Fahrenheit; 
then  add  coffee 
and  sugar.  When  the  sugar  is  dissolved,  add  the  tablet  dissolved 
in  the  cold  water,  pour  immediately  into  cups  and  let  stand  until 
it  stiffens. 
It  may  be  served  with  whipped  cream  and  jelly,  or 
garnished  with  a  cherry.—Miss  Ida  Lorenz. 

Raspberry  Flummery 

Boil  one  cup  of  red  raspberries  in  a  pint  of  water; 

then  add 
one  cup  of  sugar  and  stir  in  three  tablespoons  of  cornstarch  mixed 
with  water.  When  it  thickens,  pour  in  cups  to  mould  and  set  in  a 
cold  place.  Serve  with  sugar  and  cream.—Miss  Augusta  Mavis. 

Cherry  Pudding 

Three-quarters  cup  of  sugar,  two  tablespoons  of  butter,  one 
egg,  one  cup  of  milk  or  water,  one-half  teaspoon  of  salt,  two  cups 
of  flour,  two  teaspoons  of  baking  powder  and  one  pint  of  fresh 
cherries.  Bake  for 
to  one  hour.—Mrs.  Paulina 
Rockstroh. 

three-quarters 

Steamed  Cherry  Pudding 

Two  well  beaten  eggs,  one  teaspoon  of  salt,  one  cup  of  sweet 
milk,  two  large  teaspoons  of  baking  powder  and  flour  enough  to 
make  a  stiff  batter.  Stir  in  as  many  cherries  as  possible.  Steam 
one  hour.  Serve  with  a  sweet  sauce.—Mrs.  Maude  Klotz. 

Orange  Pudding 

• 

u s e d- 

Pare  and  cut  in  thin  slices  three  to  six  oranges  and  sweet 

en 
to  taste  Make  a  soft  smooth  custard  of  one  to  two  pints  of  mi.„ 
Ik, 
u  Hi tvvn  to  six  eggs  and  thickened  with  cornstarch  (dissolved 
yolks  of  two  to  six  e^b 
L et  milk  come  to  a  boil 
"  HVatb[  boTer  aid ^ g g T a ' n d S o l v ed  cornstarch.  When  smooth 
in  double  boiler,  ana  eSs>» 
the  sweetened  beaten 
and  cooled,  pour  over  o r a , S «- 
in  o v e n.  To  be  served 
whites  o f , f S ^ X ' t a f t sn  a"S be  substituted  for  o n . n p s . - M r s. 
ft  &  M u e l I e r w e,s s. 
hot  or  cold.  Other  muts  m a .^  ^^ 
la  M ° A u c S.  O F-  L o u i s r - M ^a  MueHerweiss. 

Soread 
bP  ^ 

^ 

161 

Fig  Pudding 

One  cup- of  figs,  chopped  fine,  one  cup  of  molasses,  one  and 
one-half  teaspoon  of  soda,  one  cup  of  sweet  milk  and  one  and  one-
half  cups  of  graham  flour.  Steam  three  hours  and  serve  with  a 
sauce.—Mrs.  A.  W.  Lee. 

Apple  Tapioca  Pudding 

Take  one  teacup  of  tapioca  to  one  quart  of  warm  water  and 
let  soak  one  hour  in  a  shallow  dish.  Then  sweeten  to  taste  and 
flavor  with  vanilla.  Have  ready  six  large  sour  apples,  pared  and 
quartered,  and  place  with  round  sides  up  in  the  tapioca.  Sprinkle 
a  little  salt  over  all  and  bake  until  apples  are  done.  Serve  with 
cream  when  cold.—Mrs.  Henry  Goebel. 

Apple  Rice  Pudding 

Fill  a  pudding  dish  half-full  with  tart  apples,  pared,  quartered, 
cored  and  sprinkled  with  sugar.  Wash  thoroughly  one-half  cup 
of  rice  and  sprinkle  over  apples.  Add  water;  cover  and  steam  until 
rice  is  tender.  Serve  with  cream  and  sugar.—Mrs.  Ella  Whipple. 

Prune  Pudding 

No.  1—Stew  one  cup  of  prunes  until  soft; 

stone  and  mash 
thru  a  sieve.  Beat  the  whites  of  five  eggs  very  stiff,  add  a  teacup 
of  sugar,  one-half  wineglass  of  claret,  and  fold  into  the  prunes. 
Turn  all  into  a  buttered  baking  dish  and  bake  until  brown.  Serve 
hot  or  cold  with  whipped  cream  which  may  be  flavored  with  wine 
or  lemon.—Misses  Dora  and  Mathilda  Bauer. 

No.  2—Stew  slowly  one  pound  of  prunes;  when  soft,  stone  and 
chop  fine.  Beat  the  whites  of  four  eggs,  very  stiff;  add  the  prunes 
sweetened  with  three  tablespoons  of  sugar.  Mix,  and  bake  in  a 
moderate  oven  for  20  minutes.  When  pudding  is  cold  serve  with 
following  sauce:  Heat  one  quart  of  milk,  stir  in  four  well  beaten 
yolks,  a  little  sugar  and  four  teaspoons  of  cornstarch  dissolved  in 
water.  When  boiling,  take  from  fire;  add  butter,  size  of  an  egg, 
and  flavor  with  vanilla.—Mrs.  F.  A.  Riggs. 

Plum  Pudding 

One  cup  of  sweet  milk,  one  pound  of  bread  crumbs,  three  cups 
of  white  sugar,  one  and  one-quarter  pounds  of  suet,  chopped  fine, 
six  eggs,  two  pounds  of  raisin,  one  pound  of  currants,  one-quarter 
pound  of  citron,  one  teaspoon  each  of  cinnamon,  cloves  and  nut(cid:173)
meg,  one  quart  of  flour  and  two  teaspoons  of  baking  powder.  Put 
in  a  cloth,  tied  closely,  and  boil  six  hours.  Serve  with  following 
sauce:  One  pint  of  boiling  water,  two  cups  of  brown  sugar,  one-
half  cup  of  butter,  one-half  cup  of  flour  and  one  grill  of  brandy. 
—Mrs.  W.  H.  Kellogg. 

162 

Baked Bread and Fruit Pudding

One and one-half

pints of dry bread

crumbs,

butter,

six or eight
of melted
one pou~1d of chopped
raisins
sweet mIlk and flayored with
ar:d bake
K1tcher.

a little

longer

eggs. whites
dredged with
grated
nutmeg.

than an ordinary

bread

beaten

three

to a stiff
two
raisins

flour,
Put
pudding.-~Irs.

tablespoons
froth,
of
in last
L.

quarts

To each

quart

spoons
of sugar.
and a,dd to milk.
bake 111 a moderate
James

1-1inman.

Baked Custard

of milk allow four
\ \' arm the milk, beat
Fill small
oven until

cups, put
firm in center.

large

eggs

and three

eggs. and sugar

in a pan of warm water

Flavor

to taste.-~frs.

table-
together
and

Boiled Bread Pudding

One cup of fine bread crumbs,

one pint of milk, beaten

two tablespoons

Place

flavor.
occasionally.

two eggs,
desired
stirring
the juice of one lemon
with
Emma D.

l\I uellerweiss.

whites

beaten

of sugar,

butter
boiler;
turn into a baking

in a double
\ Vhen done.
and place bits of jelly over
brown

sweetened;

of eggs,

yolks of
size of an egg and any
cook until

custardlike,
squeeze
Cover

dish,
the top.
in oven.-~liss

Tapioca Custard
cook

In a double

boiler

three

transparent.
one pint of milk until
of sugar
tablespoons
with
take
three minutes;
from the
James Hinman.
flavoring.-~lrs.

of

t\\'O tablespoons

fine tapico with
Add yolks of two eggs beaten
Stir
lightly
add desired

and a pinch of salt.
fire and when
cooled

Cocoanut Pudding

Six eggs,

two cups of sugar.

butter

sweet milk and milk of one cocoanut.
pan and bake.
Charles
-1\lrs.

\ \Then baked,
F. Liken.

size of an egg, one cup of
1\1ix well and pour
into a

cover pudding with grated

cocoanut.

One quart

Chocolate Pudding
of milk, one cup of sugar,

pinch of salt, yolks of three
vanilla
eO'(Ts
bb

to taste.
Boil
frostine-.-l\Iiss

for

'-'

in a double

botler.

:l\fartha Neuman.

two bars of chocolate,

eggs,

four ~easpoons

of cornstar~h

Use beaten whites

a
and
of

Chocolate Bread Pudding

(T

t\VO ounces

Two cups of bread crumbs,
of bitter
f
o
subar,
soon
chocolate
and bake.-~l

salt
in a bowl:

rs. Fred Sommer.

and
beat

each

of

nutmeg.
together

four cups of milk.
chocolate.
P
ut
eggs.

two tablespoons
'lk

tea-
d
, 1111", nu m~g an
.:\IIX well

I
Jrea
salt and sugar .

two eggs. one-half

d

t

163

English

Plum Pudding

one-quarter

No. I-Beat

in gradually

of sweet milk and stir

six yolks and four whites of eggs very light. Add
pound

a tumbler
of grated or chopped stale bread, one pound of flour,
pound of sugar, one pound each of beef and suet, chopped very fine,
currants
two grated
and cloves, one
nutmegs,
teaspoon
of
Serve
milk.
five hours.
sugar
with sauce made of drawn
This
and nutmeg.
boil one hour before
pudding will keep for months.
,Vhen wanted,
using. A pound of citron or blanched almonds
adds to the richness
of the pudding.-:Nlrs.

and raisins washed,
one tablespoon
of salt,
:Mix well;

each of maze, cinnamon

a wineglass
boil

in bowls or moulds

dried and well

butter, wine,

three-quarters

and another

of brandy

floured,

tumbler

for

pound

currants

No.2-One

and raisins,

of salt, one grated
:Mix thoroughly;

pound of finely chopped suet, one quart of soaked bread,
beaten eggs, one teaspoon
spoons of baking
powder.
of cloth, dip in scalding
the pudding
for five hours. Have boiling water
as not
sallce:
one teacup of boiling water,
taste.-j\1rs.
John Hawn ..

one
six well
and two tea-
picee
a pan, place
in a pot of boiling water
ready to add as it boils away, so
Serve with following
add
of flour and flavoring to

to allow it to get below boiling point.

Cream one cup of sugar

tie closely and put

nutmeg
take
layover

cup of butter;

two teaspoons

and one-half

flour well,

hot water,

a square

in cloth,

Victor Bertrand.
each of sugar,

Chocolate Cornstarch

Pudding

j\'Iake a cornstarch

pudding with one quart of milk,

and sugar

cornstarch

spoons of dissolved
half and flavor with lemon or vanilla
pudding
chocolate, dissolved in a little hot milk.
the dark and light.
custard.-Mrs.

add one well beaten

vVilliam Schwalm.

Serve with whipped

egg and four
Put

extract.

to taste.

three table-
Take out one-
To the remaining
tablespoons
of grated
in a mould, alternating
cream or a soft boiled

Rice Pudding

Cook in a double boiler
three quarts

two cups of well washed
of four eggs,
a pinch of salt, one quart of milk and flavoring

for two hours
of milk.

.Make a custard

IVlix with rice and bake.-~Irs.

j\'Iary Anderson.

rice and about
two cups of sugar,
to taste.

Floating
Scald one quart of milk;

Island Pudding
stir
in gradually
the whites of one and five tablespoons

thickness,

five eggs,
the proper
glass dish and let cool. Before serving,
to a stiff
froth, whip into them three
three
custard.-~I

of apple or current

rs. C. D. Swift.

tablespoons

remo'"e

fro111 fire and flavor.

the beaten yolks of
Cook to
of sugar.
into a
the whites of the eggs
and
top of

of sugar

Pour

beat
tablespoons

jelly. Drop this over

164

Carrot Pudding

one

cup of suet,

chopped
cups of sugar, white or

.. One

cup each of grated

carrots

and currants,

ralsms
one to one and one-half
one-half
to taste,
tw.o cups of flour.
~lIX well one-half
beaten
Daferner,
Thompson.

eggs;

~Jrs.

to one teaspoon
Steam three hours.
cup of butter,
one

boiling

add
John Decker,

water
~Irs.

and potatoes,

of soda and one and one-half

fine, pinch
light brown,

one cup each of
of salt,
spices
to
sauce:
and two well
\"'Y. F.
11rs. Fred

Serve with foIIowing
cup of sugar
and
flavoring.-11rs.
J. D. Finkbeiner,

Walnut Pudding
sugar,

of powdered

One-half
dates

ground
well beaten
half hour;

pound
and walnuts,
eggs
and one
serve with whipped

three
teaspoon

one-half

pound

tablespoons

of bread crumbs,

of baking

cream.-1VIrs.

powder.
11. Haist.

each

of
four
Bake one-

Three

Caramel Pudding
two
in a little milk or water,

level
two eggs, one-quarter

tablespoons

of milk,

cups

solved
one cup of chopped
milk;
caramel
pan and stir until

add other

sugar:

nuts

and one cup of caramel

ingredients
and boil until
I\IeIt one cup of granulated

dissolved.-~IIrs.

Fred Sommer.

of cornstarch

dis-
cup of sugar,
Scald the
To make
frying

in a hot

sugar.
thickens.

it
sugar

a pudding
cinnamon
add more

Butter
sugar,
and

with
crumbs
:Moisten with a fruit
cream or
fruit.-l\rIrs.

Brown Betty Pudding
dish;
and add bits of butter.
fruit

crumbs,

and

put

in a layer of sliced apples,

Cover with

having

crumbs

sprinkle
bread
on top.
Serve with

juice, or milk, and bake one hour.

Fred Sommer.

Butter

a pudding

Mother's Apple Johnny
dish and fill nearly

Add two-thirds

cup of sugar,

apples.
and a little nutmeg.
sugar
flour ~nough
bake until apples

one-half

lVlake a batter

of one egg,

cup of milk,

one

to make

a thin batter.

are done.-:Mrs.

teaspoon
Pour
J. S. Palmer.

to top with thinly

a few small pieces of butter y

sliced

two tablespoons
powder
top of apples

of baking
over

of
and
and

Cup Pudding

One pint of flour,

three

teaspoons
a little salt and water
'.

.'
(berries

s adcl fruit

batter

and steam about

of baking
to make a stIff batter.
't d
'T'

po.wder, one table-
Drop
1)
.
eSlrec,
S
ISS tlsan

f
20 mmutes.-.\

or any

rut

cherries

l'

f butter
spoon 0,
1.
a
Itt e 1I1 cup,
'tl
cover WIlmore
Beck.

165

One egg, one cup of sugar,
salt, one pint of

flour

Bake or steam.

egg,
powder,
small piece of butter,
come
and
Neuman.

to a boil

Cottage Pudding

one cup of milk, butter
teaspoons

and two heaping
Sauce:

:Mix one teaspoon

add one cup of sugar
flavor with

vanilla

and boiling water.

or

lemon.-1VIiss

size of an
of baking
of flour and
Let
Bertha

Mountain Dew Pudding

One pint of milk, yolks of two eggs,

two tablespoons

nut, one-half
slowly one and one-half
top and brown.

cup of cracker

Good either

hours.

crumbs
Beat

and flavoring
the whites;

to taste.

sweeten,

hot or cold.-lVlrs. Mary Ford.

of cocoa-
Bake
put over

A Dainty Dessert

Four well beaten
ally one and one-half
with two tablespoons
a custard
and pour
frosting

and flavor with lemon.
the mixture
these
in oven.-l\J
and brown

over

eggs,
pints
of sugar

leaving
out whites
of milk, mix four

of two;
tablespoons
and add to milk and eggs.

add gradu-
flour
like
in a shallow dish
for

of
Boil

Use extra whites
Schairer.

Put macaroons

thru a sieve.
iss Catherine

each of salt, CinnaI}10n and nutmeg,

Steamed Pudding With Hard Sauce

Three

cups of

flour, one

teaspoon

of soda,

one-half

teaspoon

add fruit.
in with

butter,
cup each of molasses, water
terials,
gether
moulds,
quarter
teaspoon
add sugar
over

then
and stir
steam and serve with
cup of butter,
one-half
of vanilla
and a little
gradually;

in icebox.-l\Iiss

top and set

and chopped

fruit.
:Mix the butter, water
the dry ingredients.

hard sauce, made

cup of pulverized
grated

nutmeg.

flavor with vanilla

and pack.

Ida Lorenz.

Pour

two-thirds

cup of
one
the dry ma-
to-

Sift
and molasses

as follows:

sugar,

into buttered
One-
one-half
and
nutmeg

Grate

Cream butter

Steamed Suet Pudding

No.

I-One

cup of chopped

and sour milk, one teaspoon
one

and salt.

sugar
of allspice,
two eggs.
one cup of sugar.
and one tablespoon

cloves
Steam three
butter

of flour.-}Jrs.

of soda. one-half

suet. one cup' each of dark brown
each
and
One pint of boiling water,
of cinnamon

and one-half
Sauce:

teaspoon
raisins

cups of

hours.
size of an egg. one teaspoon
\tYilliam Dutcher.

one cup of chopped
of baking

cup of sugar
and mix thoroughly.

beef
powder
and one-half

than

is needed

No. 2-~Iix

add two teaspoons
one-half
ingredients

flour;
lightly
other
water.
pudding
to two and one-half
cream,-~l

hours
J 1. Gamble.

no more

using

rs.

into two well greased

one-quart

salt.

raisins;

suet with three

and a little
cup of

cups of
1\1ix
acId to
Then moisten with milk or
to hold
Put
Steam from two
basins.
sauce or sweet

together.

all

and sen'e with pudding

Suet  Pudding 

No.  1—One  cup  of  chopped  suet  and  raisins,  one  egg,  one  cup 
of  milk,  or  water,  one-half  teaspoon  of  salt,  two  teaspoons  of  baking-
powder  and  flour  enough  to  make  loaf.  Boil  one  hour  in  a  pudding 
bag.—Mrs.  Ernest  C.  Reinhold,  Jr. 

No.  2—One  cup  of  butter,  or  suet  chopped  fine,  one  cup  each 
of  molasses  and  sweet  milk,  one  cup  of  raisins,  spices  to  taste,  one 
egg,  one  teaspoon  of  soda,  three  cups  of  flour  and  a  little  salt.  Boil 
three  hours  in  a  double  boiler.  Serve  with  either  of  following 
sauces: 
starch,  butter  size  of  an  egg  and  one  cup  of  water.  Boil  a  few 
minutes;  flavor  with  vinegar  and  nutmeg, 
(b)  Beaten  cream  with 
sugar.—Mrs.  Charles  Leyrer,  Mrs.  William  Riggs. 

(a)  One  cup  of  pulverized  sugar,  one  tablespoon  of  corn(cid:173)

No.  3—Four  cups  of  flour,  one  cup  each  of  chopped  raisins  and 
suet,  one  cup  of  molasses,  one  teaspoon  of  soda  and  pinch  of  salt. 
Steam  three  hours.  Serve  with  any  kind  of  sauce.—Mrs.  Henry 
Simon. 

Brandy  Sauce 

Two  well  beaten  eggs,  one-quarter  cup  of  butter,  one  cup  of 
sugar,  one-half  cup  of  milk  and  two  tablespoons  of  brandy.—Mrs. 
Fred  Sommer. 

Recipes 

Puddings 

cum ,'d±M*f: 

167 

Recipes 

Puddings 

/ 

r2 

<j  §,oJLA~^  CO 

X5 0 X -, 

<tr+-  *J  L e t ^, 

\^X~J^U_  e^—*--*--

Fritters, Cream Puffs and

Short Cakes

"An't please, your Honor,"
"This

same dessert

is very pleasant."

quoth the peasant,

_ Apple Fritters

l-:Make
two eggs and one teaspoon

No.
of sugar,
two cups of flour. Chop or slice four
batter.
Davis,

a batter of one cup of sweet milk, one tablespoon
of baking powder, mixed with
tart apples and mix into the
J. H.

lard and serve with maple syrup.-lVIrs.

Fry in hot
lVIrs. H. Gamble.

No.2-Peel

and core soft

tart apples.

into a mixture

and plunge
they have acquired
in a chafing dish three tablespoons
on both sides
and sprinkle with
Serve very hot.-l\1rs.

the taste;

Herman

of brandy,

l\1artin.

then drain, and dust with flour.

Cut

in round thin slices
lemon juice and sugar until
Put
fry apples
and cinnamon.

vVhen hot;
sugar

of butter.
powdered

Banana Fritters

Peel eight good sized bananas
add one-half
sifted with
into the batter

light,
cup of
flour
Dip bananas

Beat- two eggs
one-half
powder.
light brown;
N. Lake.

and cut each into three pieces.
cup of milk, pinch of salt and
one
of baking
and fry in deep lard until a
\"N'.

sugar.-l\1rs.

teaspoon

level

then drain and dust with powdered

Waffles

I-Two

eggs, one pint of milk, butter

No.
teaspoons
flour to make a thin batter.
last. Bake in well greased waffle iron.-l\'Irs.

of cream of tartar,

one teaspoon
Beat whites of eggs separately

size of an egg,

two
of soda, a little salt and
and add

Emanuel Beck.

No. 2- Three

baking powder;
of sweet milk. Beat
iron.-Nlrs.

Vv. N. Lake.

add a pinc!1 of salt,

scant cups of flour sifted with two teaspoons

of
two be~ten eggs and two cups
and bake In a well greased waffle

five mInutes

Peach Dumplings

Make a biscuit dough;

place in a small pan.
cup of butter, one cup of suga.r and a httle grated. ~u:meg.
oven.

Fill pan half-ft~ll With water;

for six dumphngs.-l\Irs.

roll each peach. in a piece of dough and
add one-h~lf
Bake In

H. A. Fhet)el.

Enough

169

Strawberry

Shortcake
cups of sifted
powder,
and about
one or

baskets

of strawberries,

reserve
into halves

and one-half
of baking

I-Two
teaspoons
cup of shortening

No.
one-half
one-half
Two
and one cup or more of whipped
berries,
rest
to chill.
in the shortening
the mixture
Turn
berries
Qut whole berries

in two-layer
on a hot

one
and cover with second cake.

a few choice ones
and mix with sugar.

cake
plate,

times

three

cake

Sift

cream.
to garnish

two cups of granulated

one-half
three-quarters

pastry

top of cake.

flour,
teaspoon

two and
of salt,
cup of milk.
sugar
Hull, wash and drain the
the
the cream and set aside
vVork
powder
Spread
20 minutes.
butter
and
cream and

Cut

pans
spread

and bake
liberally

about
with
Cover with whipped

Beat
the flour, baking

and salt.
then mix to a soft dough with the milk.

here and there.-lVIrs.

Charles Boumieu.

No. 2-11 ix one quart

of

flour, one-half

teaspoon

of baking

powder

and three

a powder.
in two pieces,

Then

add milk
each one-half
butter,

spread with melted

lay on the other

Split cakes;

spread with crushed

and sweetened

and cover with the other

crust.

cream and add a few whole berries.-:Mrs.

enough
inch thick.

to make

tablespoons

of salt, one
of but-
a soft
Lay one in
in a
berries.
Cover with flavored
l\lrs.

John Allen,

and bake

teaspoon
like
Roll

rounding
ter until
dough.
a pan,
hot oven.
dot with butter
"'hipped
John Kuisel.

No.3-Three

pinch of salt, one-half
milk to make

a soft dough.

cups of

flour,

two teaspoons

of baking

cup of butter,

one cup of sugar

powder,
and enough

Roll and bake.-Mrs.

Ed. Kinde.

Banana Shortcake

Slice bananas;

sprinkle with

sugar

as

for

strawberry

shortcake.

and lemon
Serve with

juice.

sweet

Prepare
cream.

a dough
-Mrs.

Olive Chape.

Raisin Puffs

(eight

cups)

Two

eggs,

small

one-half
cup of milk, one

cup of butter,
cup of seeded

two

and chopped

of baking

Scrve with

two tablespoons

powder

sifted with
sauce:

following

two

Four

of butter

and one

Beat

to a cream and cook over

steam.-"J1

tablespoons

of
raisins.
flour.
tablcspoon~

cups of

tablespoon
rs. C.

01
\ \'.

one
teaspoons

sugar,
three
Steam one hour.
of white
cornstarch.
Liken.

sugar,

Boston Cream Puffs

No.

I-Boil
\\'hile

water:
~lrop In ~hree or
111 gem tins and bake
with

following

custard:

one-half

teacup

boiling.

in one
four eggs, beating-

stir

one
Let

of butter with
flour.

cup of
each onc in separately.
\Vhen
boiler

cup of hot
then
cool;
Drop
fill
egg.

cold.
one

in hot oven for 20 minute~.
in double

together

Boil

170

one-half
flour.
may be used instead
IVluellerweiss,

Flavor

:Mrs. John Kuisel.

cup of sugar, one-half pint of milk and two tablespoons

to taste.

Flavored

and sweetened whipped

of custard.-:Mrs.

Fred Krueger,

of
cream
lVlrs. Adolph

cups of water,

and five eggs. Boil butter

and one-half

\Vhen cool, stir

No.2-Two
cup of butter
while boiling.
tablespoon
oven.
cup of sweet milk, one tablespoon
sugar, mixed .with three
teaspoons
a little vanilla

\\Then cool,

of mixture

and stir

and water,

two cups of flour, one
in flour
in the beaten eggs. Drop one large
in a hot
One egg, one
cup of
\,Vhen cool, add
John Stuetzer.

of butter,
of cornstarch.

three-quarters

custard:

and boil again one-half minute.-:Mrs.

in each tin and bake 20 minutes

fill with the following

Recipes

Fritters, Cream Puffs and Short Cakes

171

Recipes

Fritters, Cream Puffs and Short Cakes

In

Ices,

Ice Cream and
Sherberts

"AI tho' cold by nature,
And there's
At which I'm not present;
There's

scarcely

I'm favored

by all,

a dinner,

a lunch or a ball,

I'm happy to say

no home in town where I've not

the 'entree'."

To Freeze:

Use

ice with one cup of
The water may be poured off and the salt used again.

cups of broken

three

coarse salt.

Raspberry Ice
quarts

of berries

To one and one-half

juice of
into freezer

and the
sieve
stand one hour before serving.-1Vlrs.

and add one quart

two lemons.

Let

stand one hour, press

add one pint of sugar
thru a
and let

of water.

Freeze
F. Auch.

Theodore

Lemon Ice

Boil one quart

of water

and one pound of granulated

and one orange.

Put

add the beaten whites

of two eggs and freeze

sugar;
into freezer; when
solid.

add juice of two lemons
half
-Mrs.

Ora Paquette.

frozen,

Orange Ice

Juice of five lemons,
two quarts
Freeze.

lated sugar,
five eggs.
juice may be used instead of lemon and orange
Janke.

juice of four oranges,
of water

four cups of granu-
and the stiffly beaten whites of
pineapples with
Flora

of finely chopped

juice.-1Vliss

One quart

Caramel Ice Cream

lVlake a caramel of four cups of brown sugar

it strings,

Boil until

of water.
of five eggs and one cup of sug~r unttl cr.camy;
pints of cream, one pint of mtlk,
eggs.
C. F. Bach.

then sh.ip until

Freeze.-:Mrs.

flavonng

it creams.

and one-half

cup
Beat yolks
three
and beaten whItes of

add caramel;

o

~le etbb.gar alld vanilla

CY'CY one quart of milk,
su

flayorine-.
'-'

three cups of cream, one pound of
~Iar.r Beck.

Freeze.-Mrs.

pu venzec

I

Vanilla Ice Cream

173

Lemon  Sherbert 

One  quart  of  water,  one  and  one-half  cups  of  sugar,  three-
quarters  cup  of  lemon  juice  and  the  white  of  one  egg.  Make  a 
syrup  of  the  water  and  sugar;  add  lemon  juice.  Cool,  strain  and 
freeze.  When  half  frozen,  add  the  beaten  white  of  one  egg.—Mrs. 
Fred  Sommer. 

Pineapple  Sherbert 

One  can  of  shredded  pineapple,  one  quart  of  water,  one  pound 
of  powdered  sugar  and  two  tablespoons  of  dissolved  gelatine.  When 
partly  frozen,  add  well  beaten  whites  of  two  eggs.—Mrs.  C.  \\ . 
Leipprandt. 

Watermelon  Sherbert 

Boil  to  a  thick  syrup,  one  pint  each  of  sherry  wine  and  granu(cid:173)
lated  sugar.  When  cold,  mix  with  the  red  part  of  the  watermelon 
chopped  into  small  pieces. 
(Do  not  use  any  part  near  the  rind.) 
Freeze,  but  not  too  hard.  Serve  in  glasses.—Mrs.  Ora  Paquette. 

Strawberry,  Raspberry  or  Currant  Sherbert 

Boil  about  20  minutes  one  and  one-half  cups  of  sugar  and  four 
cups  of  water;  add  two  cups  of  chosen  fruit  and  let  cool.  Freeze, 
but  not  too  stiff.—Mrs.  Ora  Paquette. 

Frozen  Peaches 

Peel  and  cut  in  small  pieces  two  dozen  of  nice  peaches.  Sprinkle 
with  sugar  and  let  stand  for  three  hours.  Beat  one  quart  of  sweet 
cream;  put  all  together  and  freeze.—Mrs.  Mary  Ford. 

Maple  Mousse 

Cook  one  cup  of  maple  syrup  until  thick.  While  hot,  stir  in 
the  beaten  yolks  of  four  eggs  and  let  cool.  Then  add  one  pint  of 
whipped  cream,  put  into  moulds  and  freeze.—Mrs.  Ora  Paquette. 

Grape  Frappe 

Dissolve  two  cups  of  sugar  in  four  cups  of  water;  add  two 
cups  of  grape  juice,  two-thirds  cup  of  orange  juice,  one-quarter  cup 
of  lemon  juice  and  a  few  grains  of  salt.  Strain  and  freeze.—Mrs. 
Ora  Paquette. 

17-4 

Recipes 

Ices,  Ice  Cream  and  Sherberts 

175 

Recipes

Ices, Ice Cream and Sherberts

176

Sandwiches

"To select well

among

old things

is almost

equal

to inventing

new ones."

Minced Sandwiches

One and one-half

three

boiled eggs,
sweet
spoons of salad dressing,
mash yolks of eggs, chop whites
gether.
Umbach.

between

Spread

cups of finely chopped, boiled ham,

two hard
cucumber
table-
pepper and salt. Chop pickles arid olives,
to-
C.

thin slices of buttered

ingredients
bread.-.Mrs.

fine and mix all

six olives,

pickles,

three

Ham Sandwiches

Mince

moisten.
vValter Smith.

boiled
Spread

ham;
between

add

thin

enough

buttered

boiled

salad

dressing

slices

of bread.-lHrs.

to

Peanut Butter Sandwiches

Shell and skin freshly roasted peanuts.

mix to a smooth
-:Mrs.

J. D. Finkbeiner.

paste, using equal parts of butter

Grind to a powder and
and peanuts.

Egg Sandwiches
Cut up finely, some hard boiled eg~s;

season with salt, pepper,
and finely minced Ol11ons. Add cream enough to
~'lary Ander-

bread.-:rvIrs.

Spread on thinly sliced buttered

a little mustard
soften.
son.

Baked Bean Sandwiches

:Mash cold baked beans
finel~ chopped celery leaves.
white breacl.-Mrs.

F. A. Bach.

to a paste.

Season with mustard

Spread between

buttered

and
brown or

I7i

Recipes

Sandwiches

178

Salads 

"Back  to  the  world  he'd  turn  his  weary  soul, 
Then  dip  his  fingers  in  the  salad  bowl." 

Combination  Salad 

No.  1—Boil  in  salt  water  one  cup  of  red  kidney  beans  until 
tender.  Drain  and  set  away  until  cold.  Add  to  the  beans,  one  cup 
of  English  walnuts,  broken  into  coarse  bits,  one  cup  of  crisp  celery, 
cut  into  one-half  inch  lengths,  and  a  dozen  of  olives,  minced.  Mix 
well  and  set  on  ice  until  thoroughly  chilled.  Serve  on  lettuce 
leaves  with  mayonnaise  dressing.—Mrs.  C.  W.  Liken. 

No.  2—One  cup  of  broken  walnuts,  one  teaspoon  of  salt,  one 
stalk  of  celery  and  three  large  apples  cut  in  small  pieces.  Add  the 
following  dressing:  Mix  thoroughly  one-half  cup  of  vinegar,  one-
half  cup  of  sugar,  one  egg  and  butter  size  of  walnut.  Cook  until 
thick;  let  cool  before  using.—Mrs.  E.  K.  Bunger. 

Waldorf  Salad 

Cut  fine,  equal  parts  of  celery  and  apples  and  mix  with  the 
following  dressing:  Rub  together  one  heaping  tablespoon  of  flour 
and  butter,  size  of  an  egg;  add  one-half  cup  of  sugar,  two  table(cid:173)
spoons  of vinegar  and  one-half  teaspoon  of  mustard.  When  creamy, 
gradually  add  enough  boiling  water  to  make  it  the  consistency  of 
thick  cream.  A  few  nuts  may  be  added  if  desired.  By  omitting 
the  mustard  and  adding  a  little  grated  nutmeg,  this  dressing  makes 
a  delicious  pudding  sauce.—Mrs.  Adolph  Muellerweiss. 

Fruit  and  Nut  Salad 

One  cup  of  broken  walnuts,  three  oranges  cut  in  small  pieces, 
one  cup  of  finely  cut  celery,  two  apples  diced  and  two  bananas 
sliced.  Do  not  prepare  apples  and  bananas  until  ready  to  serve  as 
they  turn  dark  quickly.  Mix  with  cream  dressing  No.  3  and  serve 
on  lettuce  leaves.  Very  good.—Mrs.  W.  F.  Schmitt. 

Bean  and  Cucumber  Salad 

Slice  butter  beans  thin  and  lengthwise.  Boil  until  tender  in 
salt  water.  Put  in  colander,  pour  cold  water  over  them  and  drain 
well 
Peel  and  slice  cucumbers.  Let  stand  in  a  little  salt  for  an 
hour  or  more.  Drain  well,  put  beans  and  cucumbers  together  and 
add  a  small  onion,  cut  fine;  mix  with  vinegar  and  thick  sweet  or 
sour  cream.  Salt  and  pepper  to  taste.—Mrs.  Mary  Ford. 

179 

Stuffed  T o m a to  Salad 

No.  1—Have  tomatoes  of  uniform  size.  Cut  off  the  stem  end, 
take  out  the  pulp  so  as  to  leave  a  perfect  case.  Stuff  with  chopped 
celery,  a  little  cabbage,  nuts  and  some  of  the  pulp  mixed  with  a 
mayonnaise  dressing.  Serve  on  lettuce  leaves.—Mrs.  T h e o d o re  F. 
A u d i,  Miss  Elizabeth  H a a s e. 

No.  2—Select  firm,  good  sized  tomatoes.  Scald,  skin  them  and 
firm.  Cut  a  piece  from  the  stem  end  and  with  a 
set  on  ice  until 
teaspoon  scoop  out  the  center  of  each.  F r om  the  scooped  out  por(cid:173)
tion  drain  all  the  water,  chop  the  pulp  fine  and  add  to  it,  half  as 
much,  each  of  coarsely  chopped  cucumbers  and  cooked  ham.  Mix 
with  mayonnaise  dressing  and  serve  on  lettuce  leaves.—Mrs.  W.  N. 
Lake. 

No.  3—Peel  as  many  small  ripe  tomatoes  as  there  are  to  be 
covers.  Remove  the  hearts  and  set  on  ice  to  become  cold.  P a re 
P o ur 
cucumbers  quite  close  to  the  seeds  and  chop  them  coarsely. 
over 
tomatoes. 
Servo  each  on  a  crisp  lettuce  leaf.—Mrs.  Herman  Martin. 

them  a  French  dressing  and  fill 

into  the 

lightly 

Cucumber  Salad 

Peel  and  slice  fine  three  good  sized  cucumbers,  one  medium 
sized  onion  and  sprinkle  over  them  a  teaspoon  of  salt.  Let  stand 
tor  one  hour.  Drain 
thoroughly  and  put  over  them  one  cup  of 
sour  cream,  one  tablespoon  of  vinegar  and  pepper  to  taste.—Mrs. 
William  Schwalm. 

Cucumber  P o t a to  Salad 

( >nc  quart  of  boiled  sliced  potatoes, 

t wo  sliced  cucumbers, 
three  small  sliced  onions,  one  cup  of  chopped  pecans,  one-half  cup 
of  browned  diced  bacon  and  one  tablespoon  of  sugar.  Add  salt. 
pepper  and  vinegar  to  taste.—Mrs.  \Y.  X.  Lake. 

P o t a to  Salad 

Xo.  1—The  day  before  salad 

is  to  be  served  cook  potatoes 
with  the  jackets  on  ;  remove  jackets  while  potatoes  are  hot  and  set 
aside  until  the  following  day.  Slice  one  good  sized  cucumber  and 
chop  one  stalk  of  celery  and  onion.  Slice  potatoes  very  thin  and 
arrange 
layers  with  cucumbers,  celery  and  onions, 
(."over  with  a  salad  dressing  to  which  one  cup  of  cream  has  been 
added.  <iarnish  with  chopped  beets  and  eggs.—Mrs.  A.  C.  Barnes. 

in  alternate 

Xo.  2—Slice  or  dice  six  large  cold  boiled  potatoes  :  season  with 
salt,  pepper  and  one  sliced  onion.  Meanwhile  put  a  piece  of  bacon 
into  dice,  fry  a  nice  brown  and  add  one-half  cup  of  vinegar. 
Pour 

•  the  potatoes.—Mrs.  (uistav  Reinhold. 

180 

No.  3—Chop  one-half  onion  and  brown  in  one  tablespoon  ot 
butter.  Chop  six  large  potatoes  fine,  add  one-half  raw  onion,  one-
quarter  teacup  of  vinegar,  one  tablespoon  of  lemon  juice,  one  tea(cid:173)
spoon  of  salt,  a  little  pepper,  one-half  cup  of  sweet  cream  and  the 
browned  onions.  Mix  well.—Mrs.  Adam  Zimmer. 

Cabbage  Salad 

No.  1—Chop  fine,  a  crisp  head  of  cabbage,  onion  and  some 
parsley.  Stir  lightly  with  a  salad  dressing  and  serve  cold.—Mrs. 
Simon  Alexander. 

No.  2—Chop  cabbage  fine;  season  with  salt  and  pepper,  and 
mix  with  the  following  dressing:  Three  eggs,  two  teaspoons  of 
sugar,  one  teacup  each  of  vinegar  and  sweet  cream,  butter  size  of 
walnut.  Boil  vinegar;  stir  in  the  well  beaten  eggs,  cream  and 
sugar.  When  the  mixture  is  like  a  custard,  pour  it  boiling  hot  over 
the  cabbage,  stirring  it  slowly  with  a  fork.  This  is  good  hot  for 
dinner  or  cold  for  supper.—Mrs.  E.  K.  Bunger. 

No.  3—Chop  fine  one  small  head  of  cabbage  and  two  or  three 
onions  if  desired.  Cream  two  tablespoons  of  butter  and  one  and 
one-half  tablespoons  of  flour;  add  one-half  pint  of  vinegar,  put  on 
fire  and  let  boil  until  thick,  stirring  constantly.  Then  add  one 
beaten  egg,  a  pinch  of  salt,  one-quarter  teaspoon  of  mustard  and 
sugar  to  taste.  Beat  dressing  well  and  mix  with  cabbage.—Mrs. 
Fred  Krueger. 

No.  4—One  cup  of  vinegar,  one  teaspoon  of  salt,  one-quarter 
teaspoon  of  pepper  and  one-half  teaspoon  of  mustard.  Let  come 
to  a  boil,  then  slowly  stir  in  two  well  beaten  eggs;  remove  from 
fire,  sweeten  to  taste  and  pour  over  one  quart  of  chopped  cabbage. 
—Mrs.  Hugo  Reinhold. 

No.  5—Cut  fine  some  cabbage  and  a  little  onion.  Season  with 
salt  and  pepper.  Cut  bacon  or  fat  from  smoked  ham  in  small 
pieces;  fry  and  add  hot  vinegar.  Pour  over  cabbage  and  mix 
w el l _ M r s.  John  E.  Schwalm. 

Chicken  Salad 

jsj0  1  Chop  chicken  and  celery  and  add  some  chicken  broth. 

Mix  with  salad  dressing  No.  2.—Miss  Estella  Harder. 

N0  2—Boil  bone  and  chop  fine  three  chickens;  add  celery, 
lettuce  or  cabbage  chopped  fine;  take  equal  quantities  of  meat  and 
salad  and  mix  with  the  following  dressing:  Beat  the  yolks  of  three 
Tggs  stir  in  slowly  one  pint  of  sweet  oil, one  teaspoon  of  powdered 
sugar,  one  tablespoon  of  vinegar  and  salt  and  pepper  to  taste—Mrs. 
Anna  M.  Auch. 

181 

Beet  Salad 

No.  1—Boil  beets;  slice  and  let  stand  in  vinegar  over  night. 
Mix  one  large  cup  each  of  chopped  beets,  cabbage  and  celery,  one 
small  onion  chopped  and  a  little  salt.  Mix  with  following  dressing: 
Heat  four  tablespoons  of  butter,  add  one  tablespoon  of  flour  and 
stir  until  smooth;  then  add  one  cup  of  milk,  stir  and  let  come  to a 
boil.  Beat  three  eggs, add  three  tablespoons  of  sugar,  one  teaspoon 
of  salt,  speck  of  cayenne  pepper,  one  teaspoon  of  dry  mustard  and 
one-half  cup  of  vinegar.  Add  to  boiling  mixture  and  cook  until 
fairly  thick.—Mrs.  J.  T.  Hadwin. 

No.  2—Chop  separately  two  medium  sized  beets,  one  stalk 
of  celery  and  one-quarter  pound  of  shelled  walnuts.  Mix  with 
salad  dressing.—Mrs.  R.  Ranke. 

No.  3—One  quart  of  chopped  cooked  beets,  one  quart  of 

chopped  raw  cabbage,  or  one  pint  of  celery  and  one  pint  of  cab(cid:173)
bage,  one-half  to  one  cup  of  grated  horseradish,  two  cups  of  sugar, 
salt  and  pepper  to  taste.  A  little  green  or  red  pepper  and  chopped 
onions  may  be  added  if  desired.  Cover  with  vinegar  and  keep  air(cid:173)
tight.—Mrs.  John  Allen,  Mrs.  Fred  Fiebig,  Mrs.  J.  C.  Martini,  Mrs. 
George  Siglin. 

Egg  Salad 

Three  eggs,  well  beaten,  two  tablespoons  of  sugar,  one  table(cid:173)

spoon  each  of  mustard  and  salt,  one-half  teaspoon  of  pepper,  butter 
size  of  an  egg  and  one  cup  of  milk  or  cream.  Cook  until  like  a  sott 
custard  and  pour  over  hard  boiled,  sliced  eggs.—Mrs.  John  Allen. 

Salmon  Salad 

One  can  of  salmon,  one  cup  of  finely  cut  celery,  or  finely  sliced 
pickles,  and  one-half  cup  of  small  walnut  meats.  Mix  thoroughly 
with  cream  dressing  No.  3  and  season  to  taste.  Serve  on  lettuce 
leaves  or  garnish  with  parsley.—Mrs.  W.  F.  Schmitt. 

Beef  Salad 

One  cup  of  beef  chopped  fine,  three  hard  boiled  eggs,  one 

dessertspoon  of  mustard,  a  little  salt  and  pepper  and  enough  vine(cid:173)
gar  to  make  it  pack  nicely.—Mrs.  C.  Beck. 

182 

Recipes 

Salads 

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183 

f,

l

Recipes

Salads

184

Salad Dressing

"Variety

is the spice of life that gives

it all

its flavor."

No.

I-Beat

Salad Dressing
the yolks of five eggs;

melted; mix thoroughly
of salt and mustard
and butter.
Boil
beaten 'whites of eggs.
cream and red pepper.-l\fiss

in double

and fill cup with vinegar;

boiler until

Just before using,

:Marie GaIIow.

add butter

size of an egg,
each
to the eggs
Let cool and add
add a little lemon juice,

add this

thick.

one-half

cup of sugar, one teaspoon

No.2-Four

tablespoons

of vinegar,
cream, one-half

cup of whipped
one teaspoon

cup of butter,
each' of salt and
and
beat yolks of eggs,
Cook until
"\Then hot add the whipped whites of eggs and when cold

one-half
mustard,
yolks of four eggs. Heat vinegar
put
creamy.
add whipped

and add to hot vinegar

of sugar, one-eighth

one-quarter
teaspoon

Estella Harder.

in seasonings

cream.-Miss

and butter;

and butter.

of pepper

teaspoon

four

tablespoons

of butter

add one cup of milk and let come to boiling point.

and one tablespoon
Beat
salt and
one cup of vinegar
and a
boil up again and strain.

each of sugar,

No.3-Brown

of flour;
in a separate
dry mustard
little pepper.
-l\IIrs. R. Ranke.

No. 4--Beat

dish two eggs, one teaspoon
dissolved
Pour

in a little water,
into boiling mixture,

one egg lightly,
teaspoons

three

teaspoon

rounding

in another

cream,
salt and one level
set
tablespoon
mixture
hot add one rounding
starch made smooth in a little cold water.-l\IIrs.

pan of boiling water

and one-half

of mustard.

of melted

becomes

boiling

butter

add three-quarters
of sugar,

cup of sweet
teaspoons
of
in sauce pan,
and when well mixed add one
cup of vinegar. When

two level
together

Stir

teaspoon
Charles Sellers.

of CQrn-

No.5-Boil
together

beat
of salt and mustard,.~
tablespoons
of sweet
come to a boiI.-"Mrs.

one cup of vinegar with butter

the size of an egg;

two egg~or

the yolks of four;

add one teaspoon

) ""

ea~h 1- ....

tablesQ.0Jll1~ea:ea of sugar andlflour
the boiling vinegar

and SIX
and let J

.~

cream:'~to
\Valter Smith.

No. 6- Yolk of one egg,

teaspoon
and one

three teaspoons

of salt, butter Size of walnut,
cup of

of ~ugar, one teaspoon
one-
Otto

cream.-l\1rs.

sweet

one-half
cup of vinegar

of mustard,
half
Braendle.

185

Cream Dressing

of

No.

teaspoon

tablespoons

I-One
beaten whites

each of salad oil and powdered

cup of fresh sweet
two eggs,

cream, one tablespoon
three

of corn-
of vinegar,
starch,
one table-
two tablespoons
of
spoon of salt, one-half
in the
made mustard.
stirring
cornstarch
all
vVhen cool, be~t
in the whipped whites of eggs and set aside to get cold. Then WhIP
in the oil, pepper, mustard,
is
especially
B. Friedlaender.

the time. Add the sugar and take from fire.

dressing
and tomatoes.-Mrs.

in cold milk and boil

and one
point.

teaspoon
Stir

cream almost

two minutes,

and vinegar.

to boiling

of pepper

dissolved

nice for

chopped

cabbage

lettuce,

sugar,

Heat

This

salt

No.2-Two

tablespoons

of sugar,

teaspoon

of mustard,

one scant
pepper, one teacup of sour or sweet
it comes
melted butter.
three
yolks of
and one-half
~lrs. J. S. Palmer.
Kaercher,

Heat until
eggs

one-quarter

scant

two scant

teaspoons
teaspoon

of salt,
of red
of
then add well beaten
D.

cream and two tablespoons
to a boil,
cup of hot

vinegar.-l\1rs.

No.3-Yolks

of three eggs, one teaspoon

of melted
cup of hot vinegar

butter

eggs. Mix dry ingredients

pepper,
two tablespoons
cream or milk, one-half
three
Put
or oil, and cook until custard-like.
eggs and before using add one-half
\"1. F. Schmitt.

in double boiler;

stir

of mustard,

salt and
or oil, one cup of hot
of
yolks of eggs.
butter
Then whip the beaten whites of

and beaten whites

and add to beaten

cup of whipped

cream.-Mrs.

in hot cream or milk, hot vinegar,

Mayonnaise Dressing

No. I-Beat

spoons of olive oil;
httle mustard
one lemon.
place.-l'drs.

and paprika,
Before
Theodore

add one teaspoon

yolks of two eggs and drop in slowly three table-
and sugar,
a
and juice of
in cool

each of salt
of vinerrar
cream.b Keep

one tablespoon
add whipped

serving

F. Auch, ~Iiss Elizabeth Haase.

No. 2-I\'Iix

together

and one-half

one teaspoon
two eggs

mustard,
yolks of
drop by d.rop three~quarters
thIckens,.
as the mIxture
each of vmegar
one tablespoon
ents cold and beat
the mixture

and lemon juice. Have
constantly.-"Miss
Valta

all
l\1artini.

one-half
of powdered

teaspoon
sugar
teaspoon

cup of olive oil, stirring
alternating

add gradually,

of

salt

each

and
and beat with the raW
of vinegar.
add
a~d
with the 01,1,
ingredI-

Then
vigorously

Mustard Dressing

Boil one-half

cup of vinegar,

one cup of milk,

two tablespoons

of mustard

and beaten yolks of two eggs.-l\IIrs.

Dutcher.

186

Recipes 
Salad  Dressing 

0-

li*^r  ».  ^ r r-  •  *-*• 

187 

Recipes

Salad Dressing

188

P i c k l es 

"How  cam'st  thou  in  such  a  pickle?" 

Cucumber  Pickles 

No.  1—Place  one-half  bushel  of  freshly  picked  and  washed 
cucumbers  into  a  large  jar.  Mix  one  cup  of  sugar,  one  cup  of  salt, 
three-quarters  to  one  cup  of  dry  mustard,  one  teaspoon  of  alum  and 
one  gallon  of  vinegar;  pour  over  pickles.  Weigh  them  down  and 
they  will  be  ready  for  use  in  a  few  weeks.—Mrs.  J.  D.  Finkbeiner, 
Mrs.  Charles  Hofmeister. 

No.  2—Take  cucumbers  fresh  from  the  vines,  wash  them  and 
put  into  jars.  To  one  quart  of  pure  cider  vinegar  (if  too  strong 
dilute  with  a  little  water),  add  one  tablespoon  of  salt,  three  table(cid:173)
spoons  of  sugar  and  spices,  tied  in  a  piece  of  cheese  cloth;  boil  ten 
minutes.  Put  a  small  piece  of  alum  in  each  jar  and  pour  boiling 
vinegar  over  pickles.  Seal.  Dill  may  be  added  if  desired.—Mrs. 
Frank  Kinde. 

No.  3—Fill  a  one-gallon  jar  with  medium  sized  cucumbers. 
Cover  with  boiling  water;  add  a  small  handful  of  salt  and  cover 
tightly.  Repeat  this  for  three  mornings.  The  fourth  morning 
scald  enough  cider  vinegar  to  cover  them;  add  alum,  size  of  a 
walnut,  one  teaspoon  of  horseradish  root,  cut  up  fine,  and  one  tea(cid:173)
spoon  each  of  mustard,  cloves  and  cinnamon  (tied  in  a  muslin  bag). 
Place  pickles  in  glass  jars,  pour  the  boiling  vinegar  over 
them 
and  seal.—Mrs.  William  Schwalm. 

Sliced  Cucumber  Pickles 

No.  1—Peel,  slice  and  salt  cucumbers  and  onions  separately. 
After  20  minutes,  drain,  pour  boiling  water  on  each,  and  drain 
again. 
In  the  meantime  boil  a  syrup  as  for  mixed  pickles,  using 
vinegar,  sugar  and  spices.  Put  cucumbers  and  onions  in  syrup  and 
let  just  come  to  a  boil.  Put  immediately  in  fruit  jars  and  seal  at 
once. 
If  only  pepper  is  used  (instead  of  spices)  they  will  taste 
like  fresh  cucumbers.—Miss  Clara  Eberlein. 

No.  2—Slice  cucumbers  and  onions.  Sprinkle  with  salt  and  let 
three  hours.  To  each  quart  of  pickles  add  one-half,  to 
stand 
three-quarters  cup  of  brown  sugar,  one  tablespoon  of  white  mustard 
and  celery  seed,  one  red  pepper  or  cayenne  pepper,  one  small  table(cid:173)
spoon  of  tumeric  powder,  a  small  piece  of  horseradish  root  and 
enough  vinegar  to  cover.  A  little  alum  added  crisps  them.  Boil 
about  ten  minutes.—Mrs.  J.  W.  Schuerer,  Mrs.  George  Siglin. 

L89 

Dill  Pickles 

No.  1—Wash  cucumbers  and  place  in  two  two-quart  cans  with 
dill  and  grape  leaves.  Boil  five  minutes  one  quart  of  vinegar,  two 
quarts  of  water  and  one  scant  cup  of  salt.  Pour  over  pickles  and 
seal.—Mrs.  Henry  Hartman. 

No.  2—Soak  pickles  over  night  in  salt  water. 

In  the  morning 
drain  and  put  in  cans.  Heat  enough  vinegar  to  cover  them  and  add 
sugar  to  taste.  Pour  this  vinegar  off  three  mornings  and  re-heat. 
The  third  morning  cover  the  pickles  with  dill,  add  hot  vinegar  and 
seal.—Mrs.  F.  J.  Hintze. 

No.  3—Wash  medium  sized  pickles  and  let  stand  in  water 
over  night.  The  next  morning,  wipe  them  dry  and  pack  pickles  and 
dill  alternately  in  two-quart  cans.  Add  to  each  can  two  small  red 
peppers,  two  bay  leaves,  one  teaspoon  of  whole  black  peppers  and 
a  piece  of  horseradish  root.  Make  a  brine  of  six  quarts  of  water, 
one  pound  of  salt  and  a  small  teaspoon  of  powdered  alum;  add 
one  quart  of  strong  vinegar  and  boil.  Pour  boiling-  hot  over  the 
pickles  and  seal  at  once.—Mrs.  Mary  Hahn. 

No.  A—Put  small  pickles  in  brine  over  night. 

In  the  morning 
pack  in  cans;  to  each  two-quart  can  add  one  tablespoon  of  mustard 
seed,  a  few  slices  of  onion  and  several  sprigs  of  dill.  Fill  the  can 
with  boiling  vinegar  to  which  a  little  sugar  may  be  added.—Mrs. 
Theodore  F.  Auch. 

No.  5—Boil  one  pint  of  vinegar,  one  quart  of  water  and  one-
half  cup  of  salt.  Put  pickles,  dill  and  grape  leaves  in  cans;  pour 
boiling  vinegar  over  them.—Mrs.  Fred  Fiebig,  Mrs.  Gottfried  Ort. 

Mustard  Pickles 

No.  1—Soak  one  quart  of  small  cucumbers,  one  quart  of  large 
cucumbers,  sliced,  one  quart  each  of  onions  and  green  tomatoes, 
two  to  four  green  peppers,  one  large  cauliflower  (divided)  in  one 
pint  of  salt  and  four  quarts  of  water.  Let  stand  20  hours.  Scald 
and  drain.  Make  a  paste  of  one  cup  of  flour,  six  tablespoons  of 
mustard,  one  tablespoon  of  tumeric  powder  and  a  little  vinegar; 
add  two  cups  of  sugar  and  enough  vinegar  to  make  two  quarts. 
Let  boil;  add  pickles  and  cook  until  tender.—Mrs.  John  Allen, 
Mrs.  Otis  Pengra. 

No. 2—Two  quarts  of  green  cucumbers,  one  quart  each  of  small 
onions,  sliced  green  tomatoes  and  cauliflower,  three  green  peppers, 
three  quarts  of  vinegar,  one  tablespoon  of  tumeric  powder  and  five 
tablespoons  of  mustard.  Soak  pickles  in  weak  brine  over  night. 
Let  come  to  a  boil  in  same  and  drain  well.  Stir  tumeric  powder, 
mustard  and  five  tablespoons  of  flour  in  a  little  cold  vinegar.  Heat 
the  balance  of  vinegar  with  one  cup  of  sugar,  stir  in  the  mixture 
and  pour  hot  over  pickles.  Seal.—Mrs.  William  A.  Hunt. 

190 

No.  3—To  one  quart  of  small  pickles,  one  quart  of  green  sliced 
tomatoes,  one  quart  of  onions  and  one  head  of  cauliflower,  add 
three  to  four  quarts  of  water,  one  pint  of  salt  and  let  stand  24 hours. 
Ihen  heat  two  quarts  of  vinegar;  add  one  cup  of  flour,  six  table(cid:173)
spoons  of  mustard  and  one  cup  of  sugar  (well  mixed).  Put  in  the 
pickles  and  cook  until  tender.—Mrs.  Paul  Kunisch. 

No.  A—Put  in  a  weak  salt  brine  two  quarts  of  sliced  cucum(cid:173)
bers,  four  quarts  each  of  small  cucumbers  and  onions,  four  heads 
of  cauliflower  and  three  green  peppers  cut  in  small  pieces.  Let 
stand  two  days.  Take  out  and  rinse.  Make  a  mustard  dressing  by 
mixing  one-quarter  pound  of  mustard,  four  cups  of  sugar,  one-half 
cup  of  flour,  one  ounce  of  tumeric  powder  with  one  quart  of  vine(cid:173)
gar.  Add  this  to  three  quarts  of  boiling  vinegar,  put  vegetables  in 
and  cook  until  tender.—Mrs.  Florando  Schweitzer. 

French  Mustard  Pickles 

Cut  small  two  quarts  each  of  cucumbers,  celery,  cauliflower  and 
onions.  Let  stand  in  salt  water  over  night.  Next  morning  mix 
one  gallon  of  vinegar,  four  cups  of  granulated  sugar,  five  table(cid:173)
spoons  of  mustard,  one  tablespoon  of  tumeric  powder  and  one  cup 
of  flour.  Let  boil;  pour  over  pickles  and  cook  ten  minutes.  Put 
in  cans.—Mrs.  John  Allen,  Mrs.  Mary  Roode. 

Sweet  Mustard  Pickles 

Cut  in  pieces  one  quart  each  of  small  onions,  cucumbers  and 
cauliflower;  slice  one  quart  of  green  tomatoes.  Soak  in  salt  water 
for  24 hours.  Drain  ;  cook  in  half  vinegar  and  water.  Drain  again ; 
make  a  dressing  of  one  quart  of  vinegar,  two  pounds  of  sugar,  one-
half  pound  of  mustard  and  one  tablespoon  of  tumeric  powder. 
Bring  to  a  boil  and  thicken  with  one-half  cup  of  flour,  made  smooth 
in  vinegar.  Mix  with  pickles  and  can.—Mrs.  Herman  Martin. 

Mustard  Chow  Chow 

Chop  fine  four  quarts  of  green  tomatoes,  one  head  of  cabbage 
and  ten  large  onions.  Sprinkle  with  salt;  let  stand  one  hour,  then 
drain.  Add  one-half  gallon  of  vinegar,  one-half  ounce  of  celery 
seed,  one  and  one-half  pounds  of  brown  sugar,  one-quarter  pound 
of  mustard  seed,  two  green  peppers,  chopped  fine,  and  one  ounce 
of  tumeric  powder.—Mrs.  John  Allen. 

Chow  Chow 

Chop  separately  one  peck  of  green  tomatoes,  five  onions,  three 
heads  of  cabbage  and  one-half  dozen  green  peppers.  Mix  with 
salt  and  let  drain  over  night.  Put  in  a  porcelain  kettle  one  pound 
of  brown  sugar,  one-half  teacup  of  grated  horseradish,  one  teaspoon 
each  of  ground  black  pepper  and  mustard,  one  tablespoon  of  celery 
seed  and  enough  vinegar  to  cover.  Let  boil,  pour  over  pickles  and 
let  stand  over  night. 
In  the  morning  re-heat  and  put  into  cans. 
—Mrs.  Adam  Zimmer. 

191 

Chili  Sauce 

No.  1—Chop  fine  forty  ripe  tomatoes,  twelve  onions  and  six 
red  peppers.  Add  six  teaspoons  of  cinnamon,  one  small  teaspoon 
each  of  ginger  and  cloves,  four  tablespoons  of  salt,  twelve  table(cid:173)
spoons  of  brown  sugar  and  twelve  cups  of  vinegar.  Mix  well  and 
let  boil  three  hours.  Half. proportion  may  be  used.—Mrs.  O.  F. 
Louis,  Mrs.  Charles  A.  W^rschky. 

_ 

No.  2—Twelve  large  ripe  tomatoes,  peeled,  two  large  red  pep(cid:173)

pers  and  one  large  onion  chopped  fine,  two  teacups  of  wine  vinegar, 
one  cup  of  brown  sugar,  one  tablespoon  of  salt  and  one  teaspoon 
each  of  allspice,  nutmeg,  cloves  and  ginger,  if  desired.  Boil  all  to(cid:173)
gether  until  it  thickens.—Mrs.  Oscar  Goebel,  Mrs.  John  Stuetzer. 
tomatoes,  six  onions,  three  green  peppers, 
two  and  one-half  cups  of  vinegar,  one  cup  of  sugar,  two  teaspoons 
of  salt,  one  teaspoon  each  of  a  cinnamon  and  allspice,  one-half  tea(cid:173)
spoon  of  cloves.  Boil  ten  minutes.—Mrs.  Oscar  Reinhold. 

No.  3—Eighteen 

Green  Tomato  Pickles 
No.  1—Fifteen  sliced  green  tomatoes; 

let  stand  over  night 
with  a  little  salt  sprinkled  over  them.  Mix  five  pounds  of  brown 
sugar,  one  quart  of  vinegar^  two  ounces  of  whole  cloves  and  two 
ounces  of  cinnamon.  Boil  from  15 to  20 minutes  or  until  it  thickens. 
Then  add  green  tomatoes  and  cook  until  soft.—Mrs.  Oscar  Goebel. 
No.  2—Four  quarts  of  cider  vinegar  and  four  pounds  of  sugar. 
While  boiling  add  three  or  four  sliced  onions,  two  teaspoons  of 
salt,  one  tablespoon  each  of  cinnamon  and  cloves,  one  grated  nut(cid:173)
meg  and  eight  or  ten  pounds  of  sliced  green  tomatoes.  Let  boil 
four  or  five  minutes  and  put  into  gallon  jars.  When  cold  tie  with 
brown  paper.—Mrs.  M.  Heberly. 

No.  3—Mix  thoroughly  one  teacup  of  salt  with  one  peck  of 
green  tomatoes  and  six  large  onions  sliced.  Let  stand  over  night. 
In  the  morning  drain  off  liquor.  Mix  with  two  quarts  of  water 
and  one  quart  of  vinegar.  Let  boil  20  minutes;  then  drain.  Let 
boil  three  quarts  of  vinegar,  two  pounds  of  sugar,  two  tablespoons 
each  of  allspice,  cloves,  cinnamon,  ginger  and  mustard,  and  twelve 
green  peppers  chopped 
fine.  Let  boil  from  two  to  three  hours; 
pour  over  tomatoes  and  put  in  a  stone  crock.—Mrs.  Jerome  Wilbur. 
No. A—Boil  to  a  syrup  three  and  one-half  pounds  of  granulated 
sugar,  one  quart  of  vinegar  and  one  cinnamon  stick.  Skin  six 
quarts  of  small  green  tomatoes,  and  steam  them  in  salt  water. 
Spread  tomatoes  on  a  platter  and  let  stand  over  night.  Next  morn(cid:173)
ing  stick  two  cloves  in  each  tomato,  re-heat  the  syrup  and  pour 
over  them.  Let  stand  for  three  days;  pour  off  the  syrup,  re-heat 
and  let  stand  for  three  days  more.  Then  heat  all  together  and  can. 
—Mrs.  William  Yackle. 

192 

Ripe  Tomato  Pickles 

Prick  each  tomato  five  or  six  times,  or  until  juice  runs.  Put 
in  a  two-gallen  jar  a  layer  of  tomatoes  and  part  of  a  ripe  pepper; 
continue  so  until  jar  is  full.  Make  a  very  weak  brine  and  pour 
over  tomatoes.  Cover  and  put  in  warm  place  until  it  works.  Use 
not  more  than  three  peppers.—Miss  Lottie  L.  Lamb. 

Sweet  Pickled  Relish 

Cut  one  gallon  of  tomatoes  and  one  quart  of  cucumbers; 
In  the  morning 
sprinkle  with  a  little  salt  and  let  stand  over  night. 
add  three  pints  of  vinegar,  four  cups  of  sugar,  mixed  spices,  celery 
and  white  mustard  seed.—Mrs.  William  Yackle. 

Ripe  Cucumber  Pickles 

Pare  and  cut  in  strips.  Remove  seeds,  put  in  weak  lime  for 
twelve  hours,  pour  off  and  scald  in  alum  water  until  clean.  Wash 
in  cold  water  and  drain  well.  Mix  three  and  one-half  pounds  of 
brown  sugar,  one* gallon  of  vinegar,  some  stick  cinnamon,  nutmeg 
and  mace.  Boil  cucumbers  in  this  syrup  until  quite  soft.  Put  in 
glass  jars.—Mrs.  Oscar  Goebel. 

Pickled  Red  Beets 

Wash  dark  red  beets.  Cut  off  leaves  (not  too  close)  and  do 
not  cut  the  roots  as  the  sap  will  run  out  while  cooking.  Cook 
slowly  for  three  or  four  hours  in  weak  salt  water.  Let  them  cool; 
then  peel  and  slice  them.  Put  into  crocks  with  a  piece  of  horse(cid:173)
radish,  small  onion,  whole  pepper  and  cloves  and  a  little  sugar. 
Boil  some  wine  vinegar,  and  when  cool,  pour  over  all.  Close  crock 
tightly  and  set  away  in  a  cool,  dry  place.—Mrs.  Adolph  Mathes. 

Beet  Relish 

Boil  red  beets  until  tender.  Chop  fine.  To  one  quart  of^ beets 
add  two  quarts  of  chopped  white  cabbage,  one  pint  of  chopped 
horseradish,  a  heaping  cup  of  granulated  sugar,  one  large  red  pep(cid:173)
per  and  salt  to  taste.  Mix  well;  put  into  a  stone  jar  and  cover  with 
one  quart  of  pure  cider  vinegar.  Cover  jars  tightly.  This  will  keep 
for  months.—Mrs.  C.  Umbach. 

Corn  Relish 

No.  1—Ten  cups  each  of  corn  and  cabbage  chopped  fine,  four 
green  peppers,  six  onions  and  two  stalks  of  celery  chopped  fine, 
three  cups  of  sugar,  one-half  cup of  salt,  two  tablespoons  of  mustard 
seed  and  two  quarts  of  vinegar.  Mix  all  together  and  let  boil  one-
half  hour.—Mrs.  M.  Caryl. 

m 

/> 

No.2-Twelve
red peppers,

ears of corn,
gallon

one-half

cups of sugar,

five-cent

ten onions,
of vinegar

one head of cabbage,
one and
(half water),
glass of prepared mustard
and two

of salt.-l\1rs.

Dan Hersinger,

Jr.'

four
one-half
tablespoons

No.3-One
four
cups
tablespoons
der.

Chopped

cup of chopped
one-half
salt

of vinegar,
of mustard,

raisins,
tablespoon

twelve

and pepper

to taste.

celery may be added.-lV1rs.

of brown

cups of grated
sugar,
Cook until

John Hofmeister.

corn,
two
ten-

No.4-Six
two and one-half

pounds

of cabbage,

quarts

of vinegar,

eighteen
three

pound
four
of salt and two tablespoons

of mustard,

tablespoons
of tumeric

into

put
of vinegar
the corn and add to the cabbage.

quarts

two

Grate

sugar

and tumeric
into the salad.

powder with the remaining
Cook until

it
Frank Avery, NIrs. Anton

thickens;
Strauch, Mrs. A.

flour,

of
powder.
boil

large
ears of sweet
cups of brown sugar,
three
Chop
and
for 30
:Mix the mustard,
pint of vinegar
then fill into glass

\lV. Lee.

cabbage;

corn,
one-quarter
tablespoons
the
minutes.
flour,
and stir
jars.-l\1rs.

Tomato Catsup

No.

I-One
of

bushel
liquid.

To five gallons

of tomatoes,
Add four or

five gallons
cooking.
cups of sugar,
five tablespoons
tablespoons
cloth and cook six to seven hours,
tion may be used.-l\11 rs. Ed Hersinger, Mrs. William Kinde.

cooked and strained, will make
to tomatoes w.hile
five onions
add five pints
eIght
of mustard,
t~lree
spices m a
propor-

each of black pepper,
and red pepper

allspice
if desired.
thick.

fifteen tablespoons

ten tablespoons

Put
One-half

and cinnamon,

of vinegar,

of cloves

of liquid

or until

of salt,

No.2-One
and mustard,
one-half
vinegar.

teaspoon
Boil until

gallon of juice,

two tablespoons

one tablespoon

each of pepper,

cinnamon

of red pepper,

two cups of sugar
Bottle while hot.-l\11rs.

thick.

each of salt, ginger
and cloves,
and one pint of
F. J. Hintze.

Peach Pickles
pounds
of

sugar,
(tied in a cloth),

of peaches

in a crock.

one ounce
and one-half

each

the peaches

and let stand

the syrup and pour over peaches

Let

l?oil
of allspIce,
to one quart ~f
untIl
again .. The
Two or three
from cloves

and put

into cans.

Remove

the heads

No.

I-Place

seven

pour over

pounds

and one-half

\lVhen boiling

tl.nee
Cl11namon and cloves
vinegar.
the next day. Re-heat
following
day heat
cloves may be put
before
D. Kaercher,
. No. ?-Nine
p1l1t of. vlllegar.
syrup and let cook until nearly

pounds
Put

three

1\'1rs. J. C. l\'lartini,

fruit and syrup
into each peach.

cloves

of peaches,

using them and the fruit will not become

1\Iiss Emma D. Muellerweiss

discolored.-1\Irs.
.

three pounds

and. <?ne
into each peach, drop into botl1l1g

of sugar

soft.-l\lrs.

1\11. Haist.

194

No.  3—Eight  pounds  of  peaches,  four  pounds  of  white  or 
brown  sugar,  one  pint  of  vinegar  and  a  few  sticks  of  cinnamon. 
Stick  two  or  three  cloves  into  each  peach.  Drop  into  syrup  and 
cook  until  tender.  Take  them  out  on  platter  to  cool.  Then  put 
into jars, pour  the  cold  syrup  over  them,  let  stand  24 hours  and  seal. 
This  is  a  good  rule  for  all  kinds  of  pickled  fruit. 
If  pickles  are  not 
wanted  so  rich  use  less  sugar.—Miss  Elizabeth  Haase,  Mrs.  F.  A. 
Riggs. 

Recipes 

Pickles 

Mug  <^^^Jt± 

^=^! 

- -xAW 

OL^JI  e ^L  ^  — 

9f^^^^y§ 

(JJL^C  ^uJ(. 

j£??~><h~. ^4- 

^~fr  ^^ 

.' 

~'

I

,

..,

196

Recipes 

Pickles 

197 

Recipes 

Pickles 

198 

Jellies,  Preserves  and  Jams 

"Practice  makes  perfect." 

Take  one  pint  of  juice  to  one  pint  of  granulated  sugar  and  boil 
It  is  then  ready  for  the  glasses. 

until  222  degrees  Fahrenheit. 
—Airs.  Jacob  Kundinger. 

Jelly 

Peach  and  Apple  Jelly 

Take  equal  parts  of  apples  and  peaches.  Halve  the  peaches  and 
remove  pits;  quarter  and  core  apples,  but  do  not  peel.  Cook 
separately  and  let  drain.  Take  equal  parts  of  sugar  and  juice  and 
boil  until  it  jellies.—Mrs.  W.  H.  Bullock. 

Crabapple  Jelly 

Wash  and  core  crabapples,  but  do  not  pare.  Cover  with  water 
and  cook  until  tender.  Strain  thru  a  cheese  cloth  bag,  letting  it 
drip  overnight.  To  every  pint  of  juice  take  one  pint  of  sugar. 
Let  juice  come  to  a  boil,  add  the  sugar  and  boil  20  minutes.  Let  it 
cool;  put  into  glasses  and  seal  with  paraflfine.  A  little  grape  juice 
added  to  the  crabapple  juice  improves  the 
flavor.—Mrs.  Gustav 
Reinhold. 

Uncooked  Strawberry  Preserve 

To  one  pound  of  strawberries  add  one  and  one-quarter  pound 
of  sugar;  stir  one-half  hour  and  put  into  cans.  Raspberries  or 
blackberries  may  be  prepared  in  the  same  way.—Mrs.  Theodore  F. 
Auch. 

Strawberry  Preserve 

Five  pounds  of  strawberries,  five  pounds  of  sugar,  one  pine(cid:173)
apple,  one  pound  of  raisins,  five  oranges  and  one  lemon.  Cut  pine(cid:173)
apple  and  oranges  in  small  pieces;  add  lemon  juice  and  a  little  of 
the  orange  and  lemon  peeling.  Boil  until  thick.—Mrs.  Theodore  F. 
Auch. 

Four  pounds  each  of  cherries  and  sugar,  one  pound  of  raisins 

and  four  oranges.  Cook  until  thick.—Mrs.  James  Hinman. 

Cherry  Preserve 

Cherry  Relish 

Five  pounds  each  of  cherries  and  sugar,  one  pound  each  of 
raisins  and  English  walnuts  and  four  oranges.  Take  the  rind  of 
three  oranges  and  cook  in  water  until  tender;  cut  fine  and  add  to 
the  cherries.  Boil  all  together  for  20  minutes.  One  cup  of  currant 
juice  improves  this  relish.—Mrs.  H.  A.  Fliegel. 

199 

Spiced  Cherries 

No.  1—To  each  pound  of  fruit  allow  the  same  quantity  of  sugar. 
Make  a  syrup  of  one-half  cup  of  water,  one-quarter  cup  of  vinegar 
and  one  teaspoon  of  cloves;  add  the  cherries  and  cook.—Mrs. 
William  Deegan. 

No.  2—Seven  pounds  of  stoned  cherries,  three  and  one-half 
pounds  of  sugar,  one  pint  of  vinegar,  one  tablespoon  of  ground 
cinnamon,  one-half  tablespoon  of  ground  cloves  and  a  little  all(cid:173)
spice.  Boil  together  until  it  becomes  firm  but  not  too  thick;  put 
into  cans  and  seal.—Mrs.  D.  Kaercher. 

Gingered  Pears 

Eight  pounds  of  pears,  six  pounds  of  sugar,  one  pint  of  water, 
three  lemons  and  one  ounce  of  ginger  root.  Cut  the  rind  of  lemon 
in  small  pieces;  parboil  the  ginger  root  in  a  little  water  and  boil 
all  together.—Mrs.  H.  A.  Fliegel,  Mrs.  J.  C.  Martini. 

Plum  Jumbo 

Five  pounds  of  plums,  three  pounds  of  sugar,  one  pound  of 
seeded  raisins,  three  oranges  chopped  fine  and  the  grated  rinds  of 
two  oranges.  Boil  until  thick.—Miss  Susan  Beck. 

« 

Spiced  Plums 

Five  quarts  of  plums,  four  quarts  of  sugar,  one  quart  of  vine(cid:173)
tablespoons  of 
gar,  one  teaspoon  of  cloves  and  one  and  one-half 
cinnamon.  Cook  together  until  it  begins  to  thicken. 
If  possible, 
get  the  blue  plums  that  are  in  the  market  late  in  the  fall;  cut  into 
halves,  remove  the  pits,  but  not  the  skins.—Lizzie  Gaeth. 

Spiced  Currants 

Seven  pounds  of  currants,  four  pounds  of  sugar,  one  pint  of 
vinegar,  one  tablespoon  each  of  cinnamon,  cloves  and  allspice.  Boil 
slowly  two  hours  or  more.—Mrs.  J.  C.  Martini. 

Tomato  Preserve 

Seven  pounds  of  ripe  tomatoes,  peeked,  three  pounds  of  sugar, 
one  cup  of  vinegar,  ten  whole  cloves  and  one  stick  of  cinnamon. 
Cook  slowly  until  thick  then  put  into  cans.—Mrs.  Adam  Zimmer. 

Grape  Preserve 

Three  pints  of  grape  pulp,  three  pounds  of  granulated  sugar, 
one  pound  each  of  chopped  raisins  and  nut  meats.  Boil  slowly  until 
it  thickens.—Mrs.  Adam  Zimmer. 

200 

Cut

into thin

slices
cover with

Let boil

of lemons;
hours.
three
and let boil one hour
fruit
thru
the juice

a meat
of

six.-:Mrs.

Otto Braun.

Orange Marmalade
one dozen of oranges
four quarts

of cold water

hours;
longer.

add eight pounds of granulated
jelly glasses.

in small

Put

grinder

and use rind of only three

and one-half

dozen
and let stand 36
sugar
I put
but

lemons,

Five

quarts
of two oranges.
slowly until
]. C.

:Martini.

right

Currant and Raisin Jam
red currants,
two pounds
of

for pound

pound

of
Take
thickness.

of
fruit

ralS111Sand juice
boil
and sugar;

:Mix the fruit before weighing.-Mrs.

Recipes

Jellies, Preserves

and Jams

201

Recipes

] e11ies, Preserves

and Jams

202

Canned Fruit

"lVlingle with the friendly
The feast of reason and the flow of soul."

bowl

Canning Fruit

in Oven
in well cleaned cans.

Prepare

fruit and put

either

without
until one to two inches
Take out;
boiling
Bach.

pour

tops or covers.

Heat

has
over

juice

of
syrup

oven gradually
formed
fruit

Place in cool oven
and let cook
in bottom of cans.
F. A.

and seal.-1\/Irs.

Strawberries, Raspberries and Cherries Canned Without Sugar

Put

the fruit

in thoroughly

cleaned

Let boil; when fruit has

on .pieces of wood and fill with cold water
than half of the cans.
three-quarters
tightly.
taste, add the fruit and it will have the flavor of fresh fruit.
strawberries
quarters

settled
fill with boiling water

to nearly one-half
can.-.Mrs.

should
settle
from another

\\T. F. Schmitt.

Six to twelve

hours before

of the can,

of the can,

remove,

sweeten

serving,

full

cans;

place
to cover

into a boiler
a little more
to about
and close
to
If the
three-

the juice

fill

Canned Sweet Corn
fit

corn,
of silk and cut

Select

full ears of sweet

cups of corn add one cup of granulated

for

table

just
the corn from the cobs.

use. Husk.
To
one cup of
cup of salt. Cook ten to twenty minutes.
\\Then
B.

sugar,

into cans and seal at once.
freshen a little and season with cream and pepper.-1\/Irs.

This keeps without

fail.

every shred

remove
nine
water and a scant one-half
Press
using,
Rothfuss,

1\/lrs. :M. Heberly.

203

r

Recipes

Canned Fruit

204

Recipes 

Canned  Fruit 

205 

Recipes

Canned Fruit

206

Candies 

"What  should  a  fair  girl  have  to  eat? 
Something  delicate,  light  and  sweet." 

Sea  Foam 

No.  1—Three  cups  of  granulated  sugar,  one  cup  of  corn  syrup 
and  one-half  cup  of  water.  Boil  until  it  forms  a  hard  ball  in  water. 
Beat  whites  of  three  eggs  to  a  stiff  froth;  gradually  pour  the  syrup 
into  the  well  beaten  whites  of  the  eggs,  stirring  constantly,  until  it 
keeps  its  shape.  Add  vanilla  and  nuts;  pour  in  well  buttered  tin. 
—Miss  Elsa  L.  Fliegel. 

No.  2—Two  cups  of  granulated  sugar,  one-half  cup  each  of 
corn  syrup  and  water.  Boil  until  it  threads  well.  Remove  from 
fire,  stir  until  cool,  then  slowly  add  to  it  the  beaten  white  of  one 
egg.  Add  chopped  walnuts  and  flavoring 
to  taste.—Mrs.  C.  F. 
Giese. 

No.  3—Put  three  cups  of  light  brown  sugar,  one  cup  of  water 
and  one  tablespoon  of  vinegar  over  a  fire.  Heat  to  boiling  point, 
stirring  until  sugar  is  dissolved.  Then  boil  without  stirring,  until 
it  forms  a  hard  ball  when  dropped  in  cold  water.  Remove  at  once 
from  fire  and  pour  gradually  into  the  stiffly  beaten  whites  of  two 
eggs;  beat  until  mixture  will  hold  its. shape,  then  add  one  teaspoon 
of  vanilla  and  one  cup  of  nut  meats  cut  in  small  pieces.  Drop  on 
buttered  paper  in  small,  roughly  shaped  piles.—Mrs.  C.  L.  Manske, 
Mrs.  Henry  Goegel. 

Chocolate  Creams 

Beat  whites  of  two  eggs;  add  two  tablespoons  of  thick  cream, 
one  tablespoon  of  vanilla  and  powdered  sugar  enough  to  make  a 
soft  dough.  Form  into  shapes  or  balls  and  put  nuts  in  center. 
Melt  some  bitter  chocolate  and  powdered  sugar  in  a  bowl  over  hot 
teakettle.  When  melted,  turn  creams  in  it  and  put  on  waxed  paper 
in  a  cold  place.—Mrs.  Theodore  F.  Audi. 

Chocolate  Candy 

One  and  one-half  cups  of  granulated  sugar,  one-half  cup  of. 
sweet  milk,  two  tablespoons  of  chocolate,  butter  size  of  walnut  and 
one  teaspoon  of  vanilla.  Boil  15  minutes.—Mrs.  J.  C.  Armbruster. 

Chocolate  Chips 

One  cup  of  molasses,  two-thirds  cup  of  sugar,  butter  size  of  a 
walnut  and  vanilla  flavoring.  Boil  until  hard;  pull  thin  a.M  cut 
into  small  pieces.  When  cold,  dip  into  hot  chocolate,  flavored  with 
vanilla  and  sweetened  if  desired.—Miss  Elizabeth  Haase. 

207 

Fudge

No.

I-One

pound

of brown

sugar,

tablespoons
is dissolved

of water
then stir constantly

and two ounces

of butter.

one can of condensed milk,
Stir until
it begins
quite

in squares

for 30 minutes

before

after

pan and mark

Pour

into buttered
Strauch.

Anton

three
sugar
to boil.
cold.-lVlrs.

NO.2-Two

to one-half

quarter
add butter
water.
nutmeats
it
before
Henry
Schreader.

Remove

as desired.
is cold.-:Mrs.

cups of granulated

cake of bitter

sugar,
chocolate.

size of a walnut;

then

from fire and beat until
on buttered

Pour
Theodore

F. Auch,

let boil until
creamy;
tins

one cup of milk and one-
Let come to a boil and
in
and
in squares
:Mrs.

it
add flavoring

"Miss Edna Huck,

a ball

forms

and

cut

Penochee

Use the same

recipe

as for

fudge No.2,

only

using

sugar

instead

of granulated

sugar,

and omitting

two cups
the

of light brown
chocolate.-:Miss

Edna Huck.

•

'I\vo

cups of brown

20 minutes,

Boil about
cup of broken walnut meats,
partly
to desired
-1\1iss

cool, mark
Irma Ankebrant.

Walnut Anna
sugar
or until

ropes.

and one-half
it
pour
shape with

into a buttered
a knife.

cup of

Take

from fire;

sweet

cream.
add one
tin and when
It
is delicious.

Walnut Creams Without Cooking

Take

the beaten white of one egg and stir
Flavor

to be able to roll

into balls.

into it enough

as desired

for 10 or 15 minutes.
and

on either

side

Roll
press

into balls,
together.-Miss

pow-
and set
place half an
E. H.

dered sugar
in a cold place
English
walnut
Reinhold.

Cream Candy
two cups of water,

.

Four

cups of sugar,

one cup of cream or

vlllegar,
of vanilla
two teaspoons
dropped
. cracks when
pull until white.-1\frs.

in water.

rich milk, a piece of butter

and a pinch of salt and soda.

Pour

in a flat buttered

George Hartman.

three-quarters

cup of
if desired,
it
dish and

Boil until

Heavenly Bliss

Two cups of white

sugar,

one-half

cup each of corn syrup

boil until

water;
ad~ one cup of peanuts
whItes
on buttered

of two eggs.

dish.

-1\f

it cracks when
or walnuts,

dropped

if desired;

in water.
pour

flavor with vanilla
\\'. H. Demo,

rs.

and whip
stiff.
1\1rs. George Hartman.

until

and
To the syrup
into the beaten
pour

208

Maple Cream

size of an egg. Boil well

cups of light brown sugar, onelhalf

No. I-Three
milk and butter
from fire, add one cup of nuts
beat until stiff enough to pour on plate.-11iss

cup of sweet
Take
then
Luella Finkbeiner.
cup each of maple
into cold
vVhip this together with the beaten whites of two eggs and

it will crisp when dropped

cups of white sugar,

and one teaspoon

for five minutes.

of vanilla,

Boil until

No.2-Two

one-half

syrup and water.
water.
one cup of nuts.

Pour

in buttered

tins.-Nlrs.

Otto Kuisel.

Divinity Candy

Part 1: Two cups of granulated
of vinegar

stirring

and water, one tablespoon
Boil slowly without
aside to cool.
half cup of water
it
beaten whites of two eggs.
turn in Part 2 and beat
nut meats.-lVIrs.

until

T. Donovan.

until

it hardens

sugar, one cup each of syrup
of vanilla.
and one teaspoon
Set
in one-
threads.
it slowly into the
vVhen Part 1 has slightly cooled quickly
Add one cup of

in cold water.

rapidly for 20 minutes.

sugar

Then

beat

Part 2: Boil one cup of granulated

Two and one-half

milk or cream, a little butter,
walnuts.
-Mrs.

\\Then it strings,

Cloid l\Iiller.

Brown Sugar Candy
cups of dark brown

vanilla

and one-half

take from fire and heat until

sugar, one-half

cup of
cup of chopped
creamy.

Butter Scotch

No. I-Two

spoon of vinegar
it cracks

in water.-l\Irs.

cups of brown sugar, butter
and water

enough

to dissolve

size of an egg, one tea-
Boil until

sugar.

George Hartman.

No.2-Two

cups of sugar,

butter

tablespoons
spoon.

of water.

Boil without

stirring

Pour on buttered

plates

to coo1.-"Mrs.

size of an egg and two
on a

it hardens
James Hinman.

until

Butter Taffy

Boil

three cups of brown sugar, one-half

in cold water;

cup each of hot water

one-quarter
crisps
spoon of vanilla and cook rhree minutes
tered plates.-1VIrs.

then add two tablespoons
longer.

James Hinman.

and vinegar.

cup of molasses

Cook until

and
it
of butter,
one tea-
Turn out on but-

Taffy

two cups of granulated

of butter

and paraffine

One cup of corn syrup,

it

reaches

of milk, one tablespoon
until
nuts are used, chop and put
a little vanilla
to hancllc.-:YIrs.

250 degrees Fahrenheit.

them in buttered

and pour candy oyer

this.

Jacob Kundinger.

stirring

sugar, one cup
size of walnut. Boil
If
the time.
sprinkle with
Pull when cold enough

all
pans;

209

Nut Dates

Remove

seeds

nuts, pecans or almonds.
makes a tasty and pretty dish of sweets.-lVlrs. W. F. Schmitt.

from dates;
Roll

replace
lightly

by shelled
in pulverized

peanuts, wal-
This
sugar.

Pop Corn Balls

For a good sized kettle

of pop corn take

teaspoon

brown sugar, butter
half
into cold water.
balls while warm.-Mrs.

of vanilla.

size of walnut, water

Let boil until

Pour over pop corn; mix well and shape

H. G. lVluellerweiss.

to moisten

two cups of light
it and one-
it hardens when dropped
into

Cracker Jack
two cups of sugar,

One cup of molasses,

vinegar
in water.
Beat briskly and pour over pop corn.-Nlrs.

and one heaping tablespoon
Take from fire and stir

of butter.

in one heaping

two tablespoons
Boil until

of
it hardens
of soda.

teaspoon

Jacob Hartman.

Recipes

Candies

210

Recipes

Candies

211

Recipes

Candies

212

Favorite Beverages

"Drink

ye to her

that

each loves best."

Cocoa

of cocoa with

two tablespoons

lVr'ix three

teaspoons

of salt.
and a pinch
Then
until
smooth.
water
and let come
sauce pan;
beater until

scald
a froth begins

Add one-half
add one
to a boil.

Put

and add to the

to form.-n1rs.

cup of boiling water

cups more

of sugar
and stir
of boiling
of sweet milk in a
egg

a Dover

cups
Beat with
J. C. :Martini.

two
cocoa.

and one-half

Pineapple Lemonade

Boil

two cups of sugar

Set aside to cool.
grated
pineapple.
ready to serve

add to it
stand
this
add one quart
of water.-1\1rs.

and one pint of water
the juice of three
two
\iV. N. Lake.

ten minutes.
for
lemons
and one
hours. When

on ice for

Then
Let

Orangeade

Juice

of four

large

oranges

and one lemon.

of sugar

spoons
minutes,
-1\IIrs. Ora Paquette.

strain

and a very

little water.
and add one pint of water.

Let
about
Serve with chipped

Add seven table-
15
ice.

stand

this

Soda Cream

pounds

of white
in one quart

of three

eggs;

syrup into a glass of water

of bicarbonate

of soda.

Charles Gommon.

Two and one-half

tartaric

acid dissolved

of
add the beaten whites
large spoons
quarter
added to the syrup.-lVlrs.

teaspoon

of this

stir well and bottle.

and one-eighth

sugar
of hot water.

pound
\iVhen cold,
two
into it one-
flavoring may be

Put

and stir

Any

Grape Juice

Pick

the grapes

from the stems.

To three

quarts

Cook thoroughly.;
to remove
through
add one small cup of sugar.

add one pint of water.
strain
a cloth
juice
bottle.-lVlrs.

\\Thipple.

Ella

all sedlme~t:
H eat

press o~ut the juice
10 .each quart

of grapes
and
of
and can or

to bOlltng pomt

Raspberry Vinegar
raspberries

To two

quarts

of

To every pint of juice

Let stand two or three days.
let drain.
Boil 20 minutes
tablespoons
drink.-l\Irs.

.. skimming
of this vinegar

Charles Gammon,

Then mash;

add one pint of

.cider vinegar.
them mto a bag and
sugar.
r~ .few
in a glass of cold wat~r. make a deltclOus

add one pound

of white

it often.

cold.

put

Bottle when
1\frs. J. C. ~Iartl n1.
213

Fruit Punch

lemons,

:Make a punch of twelve

one pint of strong
Sweeten
gallon of water.
pour
in a punch bowl;
cherries.
individual
one lemon, one tablespoon
in individual
ice, arranged
J. C.
with water.-lVlrs.

tea, one pint of port or sherry wine

six oranges,

two pineapples,
and one
Put a good sized block of ice
brandied
over
and
pour over chopped
Sweeten to taste and fill glasses

the ice, adding

allow the juice of one orange

to taste.
the mixture
service
of wine and the fruit;
glasses.
:Martini.

For

Two drams

each of extract

of white

three pounds
sugar
Brown well one and one-half
of water.
few minutes;
-1v1rs. Victor Bertrand.

when cool, put

together,

Put all

Ginger Cordial
of ginger,
and one-half
cups of the sugar
excepting

the tartaric

of

tartaric

lemon and calisecumin,
ounce
acid.
and add four quarts
acid, and boil a
for use.

acid and bottle

in tartaric

Dandelion Wine

One solid quart of fresh dandelion
Let

and one gallon of
boiling water
Strain,
let come to a boil and add three pounds of sugar, one lemon and one
cake of yeast.
is very nice.
J. C.
-Mrs.

blossoms
stand

stand 24 hours

poured over

and bottle.

l\1artini.

hours.

them.

three

This

Let

Recipes

Favorite Beverages

214

Recipes
Favorite Beverages

21,::)

Recipes

Favorite Beverages

216

Invalid C.ookery

'-'The best physicians

are Dr. Diet, Dr. Quiet

and Dr.

:Merryman."

Oatmeal Gruel

teaspoon

cup of oatmeal,

One-quarter
water, one-half
and salt
if necessary.
boiler adding more water
milk to the right
Sugar
be added if desired and allowed.-n1iss

cup of boiling
of salt and milk or cream. Add oatmeal
in a double
Strain and dilute with hot
and a little port wine may
E. Laverne Gamble.

cook four or five hours

to the boiling water;

one and one-half

consistency.

\¥ash and pick over

Rice Water

(
two tablespopns

of rice;

and cook one hour or until

cold water
dilute with boiling water or hot milk to desired consistency.
with salt.-l\iliss

E. Laverne Gamble.

rice is tender.

add one pint oJ
Strain and
Season

No.

I-Cut

raw beef

place in water and boil.
and season to taste.-Mrs.

Beef Broth
into smQll pieces;

\\Then juice is extracted

James Collins.

put

into a glass
from meat,

jar,
strain

No.2-Cut
part of both.
to one pint, strain and season.-~'liss

Boil gently in two quarts

of water.

Irma Ankebrant.

in small pieces one pound of beef or mutton,

or
vVhen reduced

Scotch Broth

Beat one egg until
broth

beef or chicken
taste.-l\Irs.

C. D. Swift.

foamy;
and remove

pour

into one quart of boiling rich
quickly
to

from fire.

Season

Boil

rice until

and pepper.-nIrs.

Chicken Rice Soup
in chicken or beef broth.

soft
James Collins.

Eggnog

Season with salt

(not

stiff)

nutmeg.

Separate

One egg, one-half

cup of milk, one teaspoon

and the yolk U!ltl.1 cream~.

salt and grated
foamy
the yolk, beat again;
fold in the white.
add chipped ice and serve at once.
the milk. A little wine or brandy may be added.-~Irs.
Schmitt.

of sugar,
a little
the white until
to
stl~ 111 the mtlk, add .Aavorin~ and
from one dIsh to another unttl well mIxed;
scald
\\T. F.

If a hot drink is desired,

Add the sugar

gradually

~he egg;

Pour

beat

21i

Milk Toast

One-half

tablespoon

of butter,

three-quarters

one-half

one cup of milk (scalded),
slices of toast.
salt.
Toast
into boiling
toast

the bread a golden brown
salted water;
the
the whole.

"Make a white

and over

pour
Serve very hot.-Mrs.

sauce

teaspoon

sauce of the butter,

tablespoon

of flour,
of salt and three small
flour, milk and
once
each slice of
vV. F. Schmitt.

between

and soften by dipping

Partly
beat
into a glass;

Put
Mary Ford.

Albumenized Orange

the white of one egg and add juice of one orange.
to taste.-"Mrs.

fill with cold water

and sweeten

Russian Tea

One teaspoon

of tea and one cup of freshly boiled water.

Let
jelly into a
to taste and serve with a slice

of raspberry

steep for five minutes;
glass and pour
of lemon. Very good.-"M rs. B. Friedlaender.

put one tablespoon
it. Sweeten

tea over

Hot Lemonade for a Cold

To one large cup of boiling water

Let

steep ten minutes.

seed.
lemon to extract
add the hot, strained
flaxseed water.
as possible before going to bed.-lVlrs.

some of

the oil.

allow one teaspoon

lumps of sugar
juice over

of flax-
over one
and
shoulCl be taken as hot

Squeeze
This
VV. F. Schmitt.

sugar

Rub four

Recipes
Invalid Cookery

218

Recipes
Invalid Cookery

21fJ

Recipes

Invalid Cookery

220

Hints of  General  Interest 

"Be  strong  and  ready  for  these  hints, 
When  we  shall  hap  to  give  them." 

What  Turpentine  Will  Do 

There  are  few  houses  that  are  not  familiar  with  some  uses  of 
turpentine.  Turpentine  and  soap  will  remove  ink  stains;  a  few 
drops added  to  water,  in  which  clothes  are  boiled,  will  whiten  them. 
Pitch,  wheel-grease  and  tar  can  be  quickly  removed  if  the  spot  is 
covered  with  lard  and  soaked  with  turpentine. 
Ivory  knife  handles 
that  have  become  yellow  can  be  restored  to  their  whiteness  by 
rubbing  with  turpentine;  an  equal  mixture  of  turpentine  and  lind-
seed  oil  will  remove  white  marks  on  furniture;  clean  gilt  frames 
with  a  sponge  moistened  with  turpentine.—Mrs.  L.  Appold. 

You  can  remove  that  unsightly  white  spot  from  the  polished 
top  of  your  diningroom  table,  caused  by  a  hot  dish,  by  saturating 
a  piece  of  cloth  with  essence  of  peppermint  and  rubbing  spot  with 
it.—Mrs.  Frank  Bach. 

To  Remove  Iron  Rust  and  Mold  From  Linens—Cover  the  stain 
with  salts  of  lemon  and  stretch  it  across  the  steam  of  a  saucepanful 
of  boiling  water,  so  that  the  salts  of  lemon  will  be  gradually  dis(cid:173)
solved  by  the  steam  and  absorbed  into  the  fabric. 

To  Remove  Iron  Rust—Rub  on  lemon  juice  and  salt,  and  lay 

in  the  sun. 

To  Take  Out  Machine  Oil—Wash  with  cold  water  and  soap; 

hot  water  sets  the  stain. 

Over  a  Tea-Kettle—When  making  a  boiled  salad  dressing  or 
anything  in  small  quantity  requiring  a  double  boiler  and  not  too 
much  heat,  if  a  small  boiler  is not  at  hand,  the  cooking  may  be  done 
most  satisfactorily  over  a  tea-kettle.  Place  in  the  top  of  it  a  small 
bowl  and  let  the  water  in  the  kettle  boil. 
It  will  be  found  that  the 
steam  will  cook  the  dressing  very  readily.—Mrs.  L.  Appold. 

To  Keep  Water  Cool  Without  Ice—In  summer  or  in  warm 
climates  drinking  water  may  be  kept 
in  unglazed  earthenware 
pitchers.  Wrap  several  folds  of  cheese  cloth  around  the  outside  of 
pitcher.  Keep  these  wet  and  place  the  pitcher  in  a  draught.  The 
evaporation  of  the  moisture  from  the  cheese  cloth  tends  to  cool  the 
contents  of  the  pitcher.—Mrs.  Julia  Roggow. 

: :i 

r

, I

Household Hints-Cover

from moulding.
away flies. Beeswax and salt will make rusty flat

To burn camphor

irons

smooth.

jelly with powdered

to keep
gum in a room is said to drive

sugar

To Improve. Kerosene Oil Lamp-

lamps put a teaspoon of common salt
a tablespoon
brilliant
wicks and chimneys

light and tends

clean.-Mrs.

to prevent

in a large lamp with a big burner.

kerosene

vVhen using

in an ordinary

oil
hand lamp, and
This gives a more
smoking and hence to keep the
Julia Roggow.

When Baking Crust

for Lemon Pie-Put

pie tin and pick with fork before putting
Demo.

dough

in oven.-Mrs.

on inverted
W. H.

Dry the Leaves of Celery and put

in glass jars.

add a handful;

soup,
Strain before using.-Mrs.

they will give a fine flavor

\V. F. Schmitt.

"\Then cooking
to the broth.

Put Left-Over
dried,
C. C. Calkins.

thoroughly
use.-lVlrs.

Pieces of Bread into warming
roll

oven and when
them, place in a jar and they are ready for

Fowl

or Meats

to Boil

should
the purpose

always
is to make soup),

be put

(unless

not cold,

water,
they should boil very slowly. Hard boiling makes
to put
Ankebrant.

them into cold water makes

them tasteless.-lVirs.

into boiling
and then
them tough and
John

To Take Frost Out of Fruit

cold water
fair appearance

and allow them to remain

the frost

seems

to be out.

and Vegetables-Put

them into
in it until by their plump,

All Vegetables
in it and the water
makes
them watery.

should be put
should not be allowed to stop boiling,

into boiling water which has sa~t
as thIS

Before Serving lettuce, celery,

radishes

and onions,

in salt water with ice in it.-Mrs.

they should
John

be soaked for two hours
Ankebrant.

222

---

\

,r)
\

Hints of General

Interest

.~

223

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a reasonable
patronage.

of your

at

this
courtesy

advertisers.
price,

therefore,

They

helped

extend

you secure
to them the

Co.

and Mathilda

, Allen,

John E.

J.

\V.

Co.

Floral

Henry

H. A.

Dr. B. F.

]. S. & Co.

vValter, Chocolate

C.
]. VV.
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VVm.
Leonard
D. D.

Ankebrant,
Bach, Alfred
Baker,
Barie, Wm. & Co.
Barnes, A. C.
Baur, Misses Dora
C1abuesch, Herman
Commercial Milling Co.
Daferner,
Eberlein,
Finkbeiner,
Fliegel,
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Foote & Jenks
Frueh
Gamble, H. S.
Gompert,
Grant,
~aist,
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Michigan

Fred
\V. ~.
J.
F.
J. c. & Co.

State Life
Bros.
Sugar Co.

Ed.
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J.

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Optical
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\""l. H.

Co.

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I ns. Co.

224

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H. B. & Co.

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Fred

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Fur Co.

Fred
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Miller, D. C.
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Bros.
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Morris, Dr. Frank
& Krause
Mautner
Muellerweiss,
Myers & Riedel Co.
Oppenheimer
Oppermann
Ranke, R. c., Jr.
Riggs,
Riggs, Richard
Roethke
Royal Baking
Ruchty,
Rummel,
Schneerman,
Schroeder,
Schuder,
Schulz, Christoph
Schust Baking
Schwartz
Sebewaing
Sebewaing
Sebewaing
Seeley, Andrews,
Seitner
Stoltz, G. W m.
Strieter, Miss Rose
Stuetzer,
Symons
Symons,
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Seemann
Tanner,
Thompson,
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Vahle, Chas. H.
Valley Home Telephone
\""lallace & Orr Co.
Weber, Dr. L.
If.
vVelch, Mrs. P. P.
Wurm, Dr.
Yackle, Wm.
Yale, Dr.
Zimmer, Adam

J oh n
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Jas. H.
Life

Blade, The

& ,Peters

]. E.

Bros.

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The M. W. Co.

Ins. Co.

Co.

Co.
& Schmidt
Lbr. & Mnfg. Co.
Sandstone
State Bank

Brick Co.

Bach & Co.

-,] '  u« 

'•*'  77,.i  ,i  . 

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