~ JD)<&1f~mm: salt and 3 of sugur, thick. (good for into milk until (10) Tomato Salad. Hollow out tomatoeR fill with chopped nuts and celery mixed with dressing. alBO parsley. Take hard boiled eggs chop yolks and whites Put on in rows ovp.r tomatoes.-Mrs. separately- Harry Johnson. Pommes de Lewe Souffles. sliced Potatoes are washed, wiped, thick, washed again, wiped dry and dropped Into b01l1ng fat. When halt to get perfectly cold. After done they are tal{en up, drained and left which they are again plunged into boiling fat. This causes them to puff out like toy balloons. The secret of the souffle lies in tbe cooling process before the second cooking in fresh hot lengthwise 1.4 Inch tat.-E. J. E. (ll) ..~nup!i.• Asparagus Soup. asparagus. cream. Two bunches 1 quart water. 1 pint milk. 1 pint Cut minutes. Melt 3 tablespoonfuls of flour, cook 5 minutes sieve saving the water the flour and butter, a boil; salt and pepper. Have the asparagus Mrs. T. W. Moore. the tops off one bunch of asparagus, Cook the rest of asparagus cook in salted water ~t) in the quart of water 20 minutes. in a sauce pan, add 3 tablespoonfuls Rub aSparab'llS through cOllstantly. in with add the milk and cream which has just come to of butter stirring in which it was cooked. Turn this tips in the turee'n and serve immedintely.- Black Bean Soup. Soak a pint of black beans over night. In the morning pour and put 1-2 cupful every 1-2 hour the beans are soft. Add more cold water the water mer 4 or 5 hours, until it. boils away-about soften the beans through a strainer. of salt, one saltspoon sauce pan, add 1 tablespoonful add to the soup which has just boiled eggs sliced thin, soup and serve with crotons.-Mrs. r,tf them on to !loB in 2 quarts of cold water. Let shn- as to check the boiling amI leaving about 2 quarts when done. Rub the beans the sonp on to boil again, add 2 teaspoonfuls in l:l 'When cooked and smooth two hal'd in turpen. Pour oyer of pepPEr. Melt 2 tablespoonfuls slice a lemon thin, put of flour. commenced T. W. Moore. to boil. Have of butter Put Chicken Cream Soup. rounded tablespoon Heat 1 cup chicken stock. add 1 cup cream and when boiling hot of to boiling point. Must add ] milk and cook about 2 minutes it comes be highly seasoned with salt and pepper.-l\1rs. of flour moistened with 2 tablespoons Ellis. after 1 pint fresh mushrooms with 1-2 pint milk-cook pint rich cream, butter Mrs. 'V.. 1. Daley. Cream of Mushroom Soup. (do not use stems) about nntil in boiler add 1 size of walnut. Thicken a little. Season well.- chopped. twenty minutes, tender Put {l2\ Celery Soup. Wash and cut one head ot celery into small pieces and cook ill .: ('ups of water untH very soft. Heat 2 cu~s of milk and a rounded table- add to the cooked celery and put spoon of chopped onion together, through a sieve. Melt a rounded tablespoon to- gether and stir into the hot atrained soup. Cook five minutes adding a l~vel teaspoon of Balt and a dash of pepper. of flour and of butter Serve with strips of toast.-Mrs. Ellls. Spinach Soup. of melted butter, 4 level tablespoonfuls stir in J tablespoonful flour, Salt and Fdd 1 quart mUk and 1 cup of boiled and chopped spinach. paprllta. Serve with squares of toast.-Mrs. Lenfesty. Vegetable Soup. Let It come to botl, skim, Beef soup bone arid knuckle of veal, cover with cold water, peppel' tour hours. Add 3 carrots, 2 onions, good sized bunch of celery, cut in squares. Thicken with ~ and salt. 4 chopped tomatoes, 1-4 cup rice, 1-2 hour before serving add 4 potatoes When done add tablespoonful t~blespoonfuls flour and 1 of butt~r:-Mrs. John R. Snook. of Worcester then simmer sauce. (II) Baked Fish. Take a fish weighing about 4 pounds. Make a dressing salt and pepper. Mix this with one egg. l'rumbs. onions, butter, the body, sew it up and lay In a large dripper; strips of sait pork to flavor it. Put a pint of water hour and a halt. Baste frequently. the gravy and pour over It.-Mrs. Atter Soulier. of bread I"ill it some in pan. Bake one taldng up the fish thicken put across Boston Clam Chowder. medium s,lzed onions and 2 slices ot salt pork. Wash 18 clams and cover with water, boil 15 minutes. Cut up :!, Put In sauce pan with'2 ounces of butter and 3 peeled potatoes, cut to brown, In a little at a ttm€. and the clams, cook 20 minutps. let It cook about 10 minutes or until in 2 tablespoonfuls add 1-2 pint In dices, then stir the clam juice; Just before serving add 1 1-2 pints of milk. of flour. Now pour tomatoes it commences This recipe serves 12 people.-"Chef," Park Hotel. Whitefish Turbet. 5 pounds whitefish, boil and eool, remove hones,. pick fish into smnll bits. Dressing: 1 quart milk. 1-4 pound flour wet with milk. 1.4 pound butter. 2 eggs and 2 small onions. Pepper Set In pan hot water, cook until and salt to taste. of cream then layer bread crumbs people.-Mrs. W. H. Shaw, Caro. fish until and small pieces of butter; one of it thickens. dish bake 1-2 hour. in baking dlsl~. cover with Serve 30 Put is full, Croutade of Oyster. butter. 2 tablespoonfuls 2 Bcant tablespoonfuls Melt butter, mix in flour Add 3 pounds Salt and pepper to taste. fresh lobster. flour. ]-2 pint cream. -Mrs. Quintu8.. Crustade of Oyster. Take large loaf of bread and cut out the heart with sharp knife. careful not to cut crust. Butter the entire surface, bake in oven. Break up crumbs Put 1 quart of cream to boil, fine, fry in 2 tablespoonfuls of butter. Season with salt, pepper and crumbs in crustade of flour: thicken with 3 tablespoons laye~ and onion. Put until nearly lull. Last cook eight minutes. of cream then oysters thick of crumbs. layer Bake slowl~.-!\'lrs. Stewart. Fricasseed Oysters. Drain as dryas the size of an egg, and let possible 1 quart of oysters. In frying pan R in piece of butter your oysters and as soon Rli they commence to cook add as much mor.- butter which has previously of 110m. Let cook a moment and add one beaten egg with 1 cup of cream. Let this Curl Llljenstolpe. been mixed with one tablespoon it get quite brown. cook a moment Dellcious.-Mrs. on toast.' s~rve and Put Put Oyster Patties. 1 pint chopped oysters. 1 egg. 1 cup rolled cracker crumbs. 1-2 cup milk, salt and pepper. Batter should be soft, add more milk If. necessary. Drop desslilrt ~oon of batter in frying pan.-Mrs. E11ls. Oyster Cocktail. horseradish. catsup. lemon juice. Mix 2 tablespoonfuls 6 tablespoonfuls 4 tablespoonfuls 1-2 teaspoonful Tabasco souce. 2 teaspoonfuls 2 te'aspoonfuls vinegar. 2 teaspoonfuls \Vorcestershire salt. This wlll serve six people.-Mrs. sauce.' .\ . Fred Guenther. Deviled Crab. 1 hard boned egg .... Rub yolk with tablespoonful melted butter, 1 1-2 tablespoonful Vinegar. Cayenne pepper and salt and mustard to taste. Add chopped white and 1-4 cup bolllng "flter. Mix dressing well through meat, add a little melted butter to each sbell. Sprinkle Serves egg crumbs over top and bake a light !>rown. six.-Mrs. Alexander Jacobi. (16) ..!IIIlrats.. Baked Tenderloin With Sweet Potatoes. Split down one side a large tenderloin. Pound it out flat, fill wil n and sew up. Season well with pepper and salt, butter bread dressing r.nd sage. Bake 45 minutes. Rare potatoes cook until soft.-Mrs. Sanders. and par boil 10 minues, drain, put in pan with me':it. Baked Calf's Heart. Wash heart and soak for 1 hour in salt water, stuff with force m,'a~ illude of 1 cup bread crumbs, 1 slice salt pork chopped tine, 1 teaspoon rul summer ',er. F1ll heart savory, 1 small onion, salt and pepper, moisten with but- and bake gently.-l\'lrs. Sanders. Ital ien Stew. salt. to taste. tablespoonfuls tablespoonfuls bread crumbs. grated chf'Pse. 2 pounds chopped beeL 6 level 4 level 2 teaspoonfuls Pepper 1 small OIl ion chopped. 1 tablespoonful parsley. 2 eggs beaten light, mix, malte into balls. Render 1 tablespoonful beef suet brown onion in It. 4 tahll'spoonfuls of flour brownf'd in t.he above. Smother balls in this and add 4 cups hot water. ] cup strained tomatoes. Add spaghetti Simmer 1 hour. last 1-2 hOllr and small pie~es of cheese. ~' -Mrs. Freel Breitmeyer. Little Meat Rolls. remove fat and gristle From some cooked meat through Season well and moisten with a little good gravy. Mal-e u chopper. in four or five incb a good rich biscuit dough, and roll squares. up as tightly as Possible. in a greased pan, brush the tops with milk and bake in a quick oven. Serve with a good gravy. -Mrs. H. G. Parrott. Spread each piece with some of the meat mixture Place close together thin and cut and put roll out !I() Horseradish Sauce for Meats. 1 pint milk. Thicken with flour and small piece butter. Pinch of salt. 1 cup grated fresh horseradish. Boil 3 minutes. Just as you take from fire stir in slOWly yolks of two eggs.-Lottfe Smith. Cream of Horseradish Sauce. Add to 6 tablespoonfuls and 1-2 teagpoonful and fold in carefully a quarter of a cupful of whipped cream. the yolk of one egg salt, mix thoroughly. Add a tablespoonful Vinegar of grated horseradish If the horseradish is already in vinegar omit the vinegar and pres:! the horseradish until dry. Guenther. This is a delicious sauce to serve with cold meats.-Mrs. Fred Boiled Tongue. 1 large tongue. Ionian cup vinegar, kettle full of water, boil until tender. in kettle with cold water Put to cover, add 1-2 sliced, 1 heaping tablespoonful mixed spices. Keep Let stand in water until next day.-Mrs. John Jacobi. Baked Hash. Chop cold meat or cracker been chopped fine and mashed.-Mrs. crumbs and mashed potatoes Sanders. fine, moisten with gravy or stock, cover with breal1 in which a small onion ha~ Meat Balls. 1 1-2 pounds of veal, chopped. 1 1-2 pounds of fresh pork, chopped. Mix thoroughly, (French Style.) season with salt and pepper and onion. Form into balls, roll in flour and drop one at a time into boiling water, boil sloWll about 1 1-2 hours. Do not stir. Have the balls rolled in plenty of flour to prevent breaking.-Mr~. Casper Czizek. Veal LOaf. 3 pounds veal, 1-2 pound pork, 2 eggs. 1 cup bread crumbs, 1 small grated onion. Juice of 1-2 lemon. 3 hard boiled eggs in center. salt and red pepper. -Mrs. George Longstaff. (17) Roast Beef. One very essential point in roasting beef heated. When the beef U1> quickly and prevents is first put the escape of the juices. in this causes is to have the oven wen to close the pores or suet towel. fat. Lay it Put in oven, baste in the dripping Take a rib piece or loin roast of seven or eight pounds, wipe it off pan and baste well with a clean, wet with butter frequently with its OWll drippings, which w1ll make it brown and tender. When partly daD£' it wheu season with pepper and salt, as it hardens It will raw, and draws out lea vim; take a roast of this size about the inside the inside If there quite rare. is too much fat in the pan, dip out a part of it, then sprinkle in some dry flour-DoW in a cupful or more of cold water and stir unW smooth for gravy. put to salt dredge with sifted flour. to be done properly, less would make two hours rare. Half an hour a little Remove beef to a heated dish. its juices-then any meat Yorkshire Pudding. baking powder four eggs, whites two teaspoons It should be mixed very smooth about in your This is very nice to serve with roast beef. The ingredients and yolks beaten separately, sifted through are one one tea pint of milk, two cupa spoon of salt, of of flour. it will cream. Regulate your time when you put to forty minutes before dishing up. TaIte frotl be done half an hour oven, put where tins, dip some of the fat from dripping pan into Uns, pour half of pudding into each tin then put This I consider much bet- ter the meaL-Mrs. Mar J Weeks. than the old way of cooking pudding under the consistency roast, so that in over 30 or 40 minutes. Then take two biscuit it will keep warm. Roast Turkey With Oyster Dressing and Sauce. Dress and rub the turkey thoroughly inside and out, with salt and pepper. Cut the crust off a loaf of stale bread and soften by pourinJ f'D balling water. Crumble the rest of bread fine, add 1-2 pound melted teaspoon each salt and pepper. Drain the liquor off 1 quart Oys. butter, ters, boil and pour over crumbs, two do not break egrl:', mix thoroughly with hands, tie down wft.h twine, •hem, flour a cloth and place over spread over often. Roast 20 minutes to each pound and 20 seconds over. Turn until nicely browned. then the opening, the turkey with butter, add soaked crust and salt. Baste add oysters, and one or pepper Cranberry Sauce. Wash and select berries remove carefully, in and to every pound put 3-4 pound of sugHr Cover and do Stew slowly from 5 to 7 minutes. two minutes place about shake occassionally to ]teep from burnlng.-Ml£ scalding water; Hnd 1-2 pInt water. not Thomas W. Snook. fruit; sUr (18) Sour Stew. In cold water. butter, brown In skIllet. flour, brown in skillet. 2 pounds of calf's heart cut In Inch squares-put 2 tablespoonfuls 2 tablespoonfuls 1 pint hot water. Put Then take onion, parsley, celery, chop fine, add 1 bay leaf, 2 cloves and stew 20 minutes. About 20 minutes before serving add 1 pound of liver, and 2 tablespoonfuls in heart and cook 1-2 hour. of catsup. Just before serving add tablespoonful of vinegar or lemon juice.- Mrs. Reuben Ullrich. Terrapin Veal. teaspoon into small pieces, put Take cold veal and cut into a stew pan. Have ready a dressIng made of six or seven hard boiled eggs mInced spoon ot salt, one of fine, a small cayenne pepper, two wine glasses of sherry or Medeira, and 1-2 pint of cream. All the ingredients must be thoroughly mixed then pour over veal and stir. Kunze. Cover and let stew for fifteen minutes.-Mrs. of French mustard, ten or salt Veal Steak. thick. length of steak, Steak rather Cut In strips Salt and pepper well and layover Put 1-4 teaspoonful Put 1-4 teaspoonful Put 1-4 teaspoonful cloves. cinnamon. cinnamon, over bacon, so it can be rolled. strips of bacon. iron kettle and brown with butter. roll and tie. Place In Over bacon, Talce out, roll Cook until roll and tie, place in Iron kettle and brown with butter in flour replace in kettle tender, make brown gravy. and simmer. -Mrs. Harry Johnson. Rouladen. Round steak trim in 3 Inch squares. Pepper and salt well. Put a piece of fresh pork In each. Roll and to it and celery, thicken tie with thread. Brown in butter. Add a cup of water onions, gravy and serve.-Mrs. Cover well, cook 2 hours, Harry .T. Rottman. and bay leaves. carrots ..11frgrtablrs .. Baked Beans. soak over night. Take one quart of beans, morning. tender drain off water. dry mustard, mix well Cover with hot water and bake several hours.-Mrs. in tht> Place on stove to cook, covered with fresh cold water. When in crock, add salt, pepper, one teaspoon chopped flue. Put a piece of pork in center of beaus. John Lenfestey. tablespoons molasses, through the beans. Pour off water two onions, three Put Baked Cabbage. Parboil the cabbage take an a beaten hour; drain, chop, mix with a tablespoonful egg and half a cup milk. baking dish. Break 3 or 4 eggs on top, cover with bread crumbs and over them bIts of butter. in salted water which wlll probably of melted butter, Bake 20 minutes.-Miss turn into a buttered Jennie Griswold. Season, Clean two cauliflowers, In boiling salted water until cut in quarters, wash carefully. Let coole tender. Drain and place in baking dish. Cauliflower Au Gratin. Sauce. in sauce pan: Melt 2 tablespoonfuls 3 tablespoonfuls Add while sUrring 1 pint mtlk, when quite thick add 2 tablespoons butter. flour. butter, pour over cauliflower, tablespoonfuls oven until brown.-Mrs. grated cheese, brush with melted sprinkle over some bread crumbs and 2 and bake In butter Francis P. mInch. Green Corn Oysters. To a pint of grated corn add two well beaten eggs; one-halt cup of cream, and a half cup of flour, with one-half spoonful of baking powclel stirred in it; season with pepper and salt, and fry in butter, dropping the batter serve a few at a time, very hot, as a rellah with meats.-Mrs. George Keiffer. In spoonfuls; Stuffed Potatoes. This Is one of the best ways of using left-over baked potatoes. Cltt in halves while warm. Season with salt and pepper, cream and bUT,- ter, parsley, beaten white of egg, fill shells and put aside to heat up a~ serving Ume.-Mrs. O. B. Mallow. (20) Stuffed Potato Croquettes. teaspoonful 2 cups mashed potatoes. 1 level salt. 10 drops onion juice. 1 salt spoon pepper. 1-2 salt 2 tablespoonfuls 1 tablespoonful yol1~sof 2 eggs. Add all ingredients to potatoes, beat over fire till smooth. Have ready cooked 1 can peas. Season with salt, pepper, spoon nutmeg. cream. parsley. 1ato into balls, scoop out center, potato. Dip in egg, roll boiled lamb chops or roast in bread crumbs, lamb.-Mrs. fill with tablespoon fry in hot O. B. Mallow. form po. peas. Cover with fat. Serve with Potato Casserole. pint mashed potatoes. 1 tablespoon butter. Yoll{s of four eggs. ]-2 cup of cream. Add all of the ingredients is hot. he fire till mixture it platter or serving dish with a well to the potato, and beat Press thoroughly over in a border mold or mold it on care- in centre. F11I centre with O. Brush potatoes llY with white of egg and brown in quick oven. ricassee of chicken or rabbit, or a ragout of beef or mutton.-Mrs. . Mallow. ~ Hashed Brown Potatoes. rather cream Put r:hop 2 cold potatoes fine add 1-2 teaspoon browning, when hot put fPoon pepper 4 tablespoonfuls ~kmet, melt without ~own, press neatly in shape tJush to back of stove, cook slow for 10 minutes. ihey do not scorch, 'turn on hot plate, garnish with parsley. Serve with beetsteak.-Mrs. O. B. Mallow. then fold over as you would omelet. Press cook for a minute over quick fire, salt, butter in potatoes, 1-2 saIl in iron smooth then 'Watch carefully that lightly, tablespoon Southern Potatoes. 4 menium sized sweet potatoes, just cover with water. ron skillet, n good half cup brown sugar, nd well done.-Mrs. O. B. Mallow. in halves cut in Simmer until nearly done and put in syrup until golden brown lengthwise, put let simmer t ~ Sweet Potatoes, Southern Style. until nearly done. llntO baking dish in laycrs with sugar and bake OIle hour.-Mrs. Cover with watcr and butter George 1\1. Parboil potatoes Peel, isHee, put nd cream. rocker. 1 pint mashed potatoes nutmeg. Potato Croquettes. seasoned with milk, butter, salt, pepper and 1 heaping tablespoonful grated cheese and a little chopped parsley. then ~n Mold into cylinder Harry in beaten egg, fry in lard. A little onion juice if desired.-Mrs. shaped croquettes. Roll bread crumbs. Donaldson. Parsnip Fritters. Boil five or six medium sized parsnips till add two eggs. one-half cup of milk and a tablespoon of butter, tablespoons of flour and a little salt; Serve on a hot dish.-Anonymous. fry a delicate brown in hot tender, mash very fine. three lard. Spaghetti L'ltalienne. Cook 1-2 pound spaghetti in boilIng salted water 20 minutes, dratC-, Cut a medium slged onion in slices stand in cold water 15 minutes. and try in 2 ounces of butter. When lightly colored add tablespoor.. ..) StirA'Pnt11 it boils, add of flour and 1 quart can of strained to~ 2 ounces parmean cheese. 2 ounces gt g{Bl;er, saltspoon of salt. dasb of cayenne, eighth teaspoonful of mace. Mix all thoroughly together. bake 1-2 hour. Serve very hot. Better made the day before using.-Mrs. George M. Smith. Stuffed Green Peppers. Soak peppers in salt and water 1 hour before using. Then fill with bolled rice, ham. Bake lu moderate oven 1-2 hour. Pour hot tomato sauce over them just befor~ serving.-Mrs. seasoned with salt. butter A. J. Warren. and minced Chopped meat, well seasoned and bread crumbs make a good sturt- lng tor peppers; also nuts and bread crumbs. (22) Shirred Eggs. Cover bottom of individual dishes with fresh bread crumbs. Drop into each dish 1egg. Cover top with crumbs, stand in dish of hot water and put tiny bit of butter on top and dust with s~lt and pepper and serve. in oven till set. Put Eggs Steamed in the Shell. Eggs put UCh better to a kettle, pour over into hot water, than when they are boiled. To cook four eggs put the water kept away from the fire are them ul- Drain off this water, put eggs in a and send to table. The but soft and creamy and the yolk perfectl.\' . ~ 1 w them to stand 10 minutes. lfrge hite bowl cover will be coagulated, two quarts of boiling water; again with boiling water cover kettle, If you should add six eggs to this volume of water allow thE:'m into a quart of 15 minutes. it will be ready A single egg may be dropped the lwttle covered and in eight minutes oked. stand : ~Oiling water, t serve. Eggs Brouilli. stock. of salt. 'j eggs. 4 tablespoons 1 saltspoon 4 tablespoons 1-2 saltspoon Beat eggs until well mixed. add cream and stoclt. Turn into duu. afld add salt and pepper firm and jelly like; of cream. of pepper. lUe boiler and beat 1erve on squares of toasted bread. till Spanish Omelet. 1 onion. 1-2 saltspoon of salt. 6 tablespoons 1-4 pounds bacon. Cut bacon in very t.hin slices, put evaporatf's. cook until water at water. into a frying pan; add 1-2 cup f water; Then fry bacon. Remove ba. on, add onion chopped fine, cook on back part of stove ] 5 minutes. salt and pep. reak eggs into bowl, beat until er. Draw the pan with the onions, over turn in is "set." Fold once, put on hot he egg. ~ ~lattcr Sha]{e and lift, until omelet. Tyson Rorer. just mixed, add water, the fire, when hot and scrve.-Sarah Royal Scallop. Six hard boned eggs. Molsten 1 cup cracker crumbs in 1-4 cup melted butter. Chop fine 1 cup bolled ham. Chop eggs. Put in buttered pan layer of crumbs then cream sauce, minced ham, eggs, etc. Crumbs on top. (24) ..Cltakts .. "i \ Almond Cake. 1 cup sugar. 2 eggs. 1-4 cup butter. 1-2 cup milk. 2 cups flour. 2 teaspoonfuls baking powder. Flavor with almond. Filling. 1-2 pint milk, 1-3 cup sugar, 1 egg, 1 1-2 tablespoon cornstarch. then add corn. Beat eggs and sugar very light, add to boiling milk, starch which must be mixed in a little cold milk. Cook until thick, then add 1-2 cup of chopped almonds. When cold flavor with bitter almonds spread between the layer, cover the loaf with plain icing fla. vored the same and decorated with almonds.-Miss Anna Main. Cream Sauce. "' " t "{ fA.! J \ .,{.. 1..) ~...I'" i\i 1 cup hot milk. 1 tablespoonful butter. 1 tablespoonful flour. Salt and pepper. t4 )--r \ -Mrs. Roy Browning. Bunco Brownies. 1 cup sugar. 1-2 cup butter, creamed. 2 eggs well beaten. 1-2 cup flour. 2 squares melted chocolate. 1-2 cup walnut meats. Bake in moderate oven. -Miss Carrie Goetze. Custard. 1 egg, 1 cup milk, sugar to taste, thicken with cornstarch, cup chopped almonds. When cold spread over cake. pint cream put on top decorate with cherries.-Mrs. Detroit. add 1 Then whip 1 George Roehm, (25) Banana Cake. 2 eggs, 1 cup sugar, 1-2 cup butter, 1 cup sweet mill\, 1 teaspoon vanilla, 3 teaspoons of baking powder, 2 cups flour. Mix baldng pow- der and flour alld eggs beaten to a froth. Bake in three layers. Cream butter add vanilla and sugar, together. Filling. Whites till of two eggs beaten stiff. Boil 1 cup sugar it threads, pour over whites of eggs and beat and half cu~) till stiff. Add thin and water 1-2 teaspoon vanilla. spread on cake.-Mrs. Spread E. S. Wilkinson. on cake and slice bananas Chocolate Cake. 2 cups brown sugar. 1-2 cup butter. 1-2 cup sour milk. 2 eggs. Teaspoon soda dissolved in 1-2 cup hot water, square of melted chocolate, 2 heaping cups flour.-Mrs. into that put 1 Oe:ol'ge Law. Chocolate Cake. then cool (but not cold.) let come to a boil 1 cup granulated sugar. 1 cup grated chocolate. 1-2 cup sweet milk; 1 cup sngar. 1-2 cup butter. 3 eggs 1-2 cup sweet milk. 2 spoons baking powder. 2 cups flour. Add slowly one mixt.ure to other. (beat separately.) Icing For Above. 1 cup sugar. 1 square of chocolate. 1 yolk of egg (well bpaten.) Butter Scant 1-2 cup milk. Boil 5 minute~. size of walnut. Tipsy Cake. Make sponge cake 2 days before using. over cake, then spread wilh strawberry jam. (26) -Mrs. Bingham. 1-2 pint sherry poured Coffee Cake.' yeast cake. sugar. of salt. 1-2 compressed 2 cups warm milk. Tablespoonful Teaspoonful Make a thin batter In morning add 1-2 cup melted butter. 1-2 cup sugar. 1-2 cup seedless 1-2 cup currants. Mix in loaf, Melted butter and sugar on top. let rise, raisins. at night and let rise. roU into sheets. when light bake. -Mrs. Alice Atwood. Rolled Jelly Cake. 2 eggs. 1-2 cup sugar. 3-4 cup flour. 1 teaspoon baking powder. 2 tablespoons Beat aU together cold' water. (not separately.) Bake in quick oven. -Mrs. John Groesbeck, Gaylord, Mich. Cinnamon Cake. 1 pound sugar. 1-2 pound almonds. 1-4 pound citron. 3-4 pound flour. 1 teaspoonful 4 eggs. Whites beaten to a stiff froth. 2 teaspoons 1 teaspoonful Lemon to taste. cinnamon. cloyes. baking powder. White Fruit Cake. -Mrs. Paul Ullrich. baking powder. 1 cup butter. 2 cups sugar. a cups flour. 3 teaspoons 1-2 glass white wine. 1-4 pound citron. 1.2 pound almon~s. 3-4 cups dessicated 1 cup raisins. This makes 2 loaves. cocoanut. (27) -lrIre. Em•. Caramel Cake. 2 cups brown sugar. 1-2 cup butter. 1-2 cup sour milk. 2 eggs. Beat all hot water. Stir until together. Pour Then dissolve 1 teaspoon this on 1-2 cup of grated Baker's of soda in 1-2 cup chocolate or cocoa it foams. Put into cakp. with 2 heaping cups of flour. 1 teaspoon baking powder. 1 teaspoonful vanilla. Bake in two layers. Caramel Frosting. a soft ball when dropped in cold water. Sprea'j it will get too hard.-Mrs. Edward Moser. Devil's Food. 2 cups brown sugar. 1 cup sweet cream. 1 tablespoon butter. Boil until it makes on cake qUickly or 2 scant cups sugar. 1-2 cnp butter, creamed. 3 eggs beaten thoroughly. 1 cup milk. 1 cup flour. Scald 1-2 of milk, put until thick then stir into cal\:e. Add 1 cup flour mixed with 1 teaspoonful of vanilla. in 1-2 cup grated chocolate (Baker's,) coo~ teaspoonful of soda. Filling. 1 1-3 cups sugar. 1-2 cup milk. Butter 2 squares of grated chocolate. Boil the size or an egg. ten minutes, then stir until blanched almonds, chopped, 1 teaspoQnful of vanilla.-Mrs. J. Schutt. thick. Wh<>n cold add 1 cui> FredericJ~ Dark Cake. 2 cups sugar. 1 cup molasses. 1 cup butter. 2 cups chopped raisins. 1 cup sour milk. 2 teaspoons 3 eggs. 5 cups 110ur. Large spoonful of ground cloves, cinnamon, soda. 1-2 teaspoon allspice- -Mrs. Richard Wolfe. (28) Dutch Cake. Separate 2 eggs, add to the yolks 1-2 cup milk, mix; that has been melted, not browned; spoonful butter, with teaspoonful of baking powder. in the well beaten white.s of 2 eggs. is one inch thick. so that the batter push into dough. Sprinkle over 1-2 cup sugar. add table- 1 cup flour sltted and then fold thoroughly into shallow greased pan top with sliced peaches. Beat Pour Cover Bake until peaches are tender. Cut in squares, serve warm wllh cream or hard sauce.-Mrs. Edward Park Dean. Fudge Cake. squares of chocolate 1-2 cup of sour cream. 1 cup of sugar. Four 1 1-~ cups Teaspoon Teaspoon Pi~ch of salt. Yoll{s of 2 eggs and the white of one beaten of soda. of vanilla. flour. dissolved in half a cupful of hot water. sol ve chocolate and let cool before using. l\1.ixsoda with cream and add to sugar and eggs. Add chocolate, and vanilla. flour, salt Bake in slow oven.-Mrs. GeoTg'(> EIlls. into the sugar. Die. Fruit Cake. raisins, washed and dried. 3 pounds 2 pounds currantL 1-2 pound dates. 1 pound butter. 1 pound sugar. 1 1-4 pounds flour. 10 eggs. ] wine glass brandy. ] wine glass wine. cloves. 1 tablespoon 1 tablespoon allspice. 1 tablespoon cinnamon. ] nutmeg. 4 ounces candied lemon. 4 ounces citron. 4 ounces orange. 1 scant Flour :! teaspoons Hnke in 3 tins about 3 hours. cup dark molasses. the fruit using flour weighed out for cak(>. baking powder mixed with flour. -Mrs. C. Brphler. (29) Ginger Bread. 1-2 cup sugar. 1 cup New Orleans molasses. 1-2 cup butter. 1 teaspoonful each of cinnamon, cloves, ginger. 2 teaspoonfuls soda. 1 cup boiling water. 2 1-2 cups flour. 2 well beaten eggs the last thing. —Mrs. W. J. Daley. Ice Cream Cake. 1 1-2 cups of flour. 1 teaspoon baking powder. 1 cup sugar, put all together in mixing bowl. Put in cup whites of two eggs and add little pieces of butter until cup is half full, fill cup with milk, add this to ingredients in bowl and beat five miutes. Bake in shallow pan. Frosting. Cover 2 tablespoons gelatine with cold water and set over hot wa ter to melt. Boil 2 cups sugar with eight tablespoons water until it will spin a thread—pour over gelatine and beat until thick and white. Add nuts, pineapple, dates, figs, maraschines cherries. Spread over cake. —Mrs. Warren Stone. Minnehaha Cake. 1-2 cup butter. 1 1-2 sups sugar. 3 eggs. 1 cup milk. 2 1-2 cups flour. 2 teaspoon baking powder. Vanilla. Filling. 4 teaspoons chopped citron. 4 teaspoons chopped raisins. 1-2 cup chopped almonds. 1-4 cup chopped figs. Whipped whites of 3 eggs beaten stiff. 1-2 cup sugar. Whip whites with sugar, add fruits and beat well. —Mrs. E. S. Wilkinson. (30) Molasses Cake. 1 cup sugar. 1 cup butter. 1 cup molasses. 1 cup sour milk. 3 eggs. 1 teaspoon cinnamon. 1 teaspoon soda. 1 nutmeg. 3 cups flour. Bake in two loaves. -Mrs. Mary Cross One Egg Cake. 1 cup sugar. 1-2 cup butter. 1 egg. 1 teaspoon almond flavor. 1 cup milk. 2 teaspoons 2 cups flour. Bake in moderate oven. baldng powder. -Miss Mamie Keppen. Sour Cream Cake. 1 cup sour cream. 1 cup sugar. 1 egg. 1-2 teaspoon soda. I 1-2 teaspoonful 2 cups flour. Vanilla. Cinnamon and sugar on top. baking powder. -Mrs. Atwood. Torte. of flour. J cup of walnut brol{en, not chopped. 1 cup of dates. 3 tablespoonsful 1 level teaspoonful 1-8 teaspoon salt. 3-4 cup Vinegar. 2 eggs beaten. Mix well and bake In slow oven In thin sheet. baking powder. -Mrs. Allen Kent. (31) Pork Cake. 13 ounces salt pork chopped. 1 pint boiling water. 3 cups light brown sugar. 2 eggs. 1 teaspoon cinnamon, cloves, allspice. 4 cups llour. 2 teaspoons 1 pound seeded raisins. 45 minutes in moderate even. soda. Pork Cake. -Mrs. Fred Breitmeyer. fresh pork, chopped very fine. 1 pound fat Pour over 1 pint boiling water. 1 pint New Orleans molasses. 1 pound brown sugar. 1 1-2 pounds seeded raisins. 1 1-2 pounds currants. 1-2 pound 1 tablespoon each of cinnamon, cloves, allspice. 1 teaspoonful 3 cups of flour. citron. soda. -Mrs. Matthews Slush. Caraway Cookies. 1-2 butter and 1-2 lard. 3 eggs, beat light. 1 cup shortening, 2 cups sugar. 1-2 cup sour milk. Small teaspoonful 1 teaspoon of caraway seeds. soda. -Mrs. A. Martin Keeler. Crullers. 2 tablespoonfuls butter. 1 cup sugar. Yolks of 2 eggs. 4 cups flour. 4 teaspoonfuls baking powder. 1 cup milk. Lastly beaten whites. Flavor with nutmeg. -lUrs. J. S. Farrar. (32) Sponge Cake. (scant.) 4 eggs. 1 cup sugar, 1 cup of flour. 2 tablespoons water. I teaspoon salt. I teaspoon lemon. In one large bowl put all the whites, and beat till frothy and very Ilgh~. the yolks and put Then add the sugar and beat a minute. them in it with the salt, all as the flavoring long as you think you "orter." The flour i3 last, most gently stirred. You've the lightest of cakes upon my word.-Mrs. W. T. Kelly. Then beat and the water. Beat Eleven whites of eggs, one and one-half cups of sifted granulated Sunshine Cake. six yolks of eggs, one teaspoon cream of sugar, one cup of then of orange. beat yolks very light, add flavoring and and fold in flour using Angel Cake put yolks and whites together Bake fifty to sixty minutes, Beat whites extract the sugar; till stiff, tartar, flour, one teaspoon whisk in one-half other half of sugar; and cream of tartar. pan.-Mrs. F. H. Van Atter. Scotch Cake. 2 cups flour. 1 cup sugar. 1-2 cup butter. Crumble together between hands. about as thick as cookie dough. r.ll's. Smith, Kettle Point. Put into square tin so Jt will be in squares while wnrm.-- llake, cut Sour Cream Cake. 1 cup sour cream. 1 cup sugnr. 1 egg. 1-2 teaspoon soda. Little nutmeg. 2 cups flour, scant. Chocolate can be added, nice for drop cakes. Sunshine Cake. -Mrs. Geo. Nichols. in the whites. Whites of seven eggs, beaten to a sUff froth. Yolks of 5 egg~ beaten stiff. A little saIt 1 cup sugar. 3.4 cup flour. (Both sifted well.) 1-3 teaspoon cream tartar Flavor with vantlla. in the whites. -Mrs. George Shotwell. (33) Spice Cake. size of egg. 1-2 cup sugar. 1-2 cup molasses. Butter 2-3 cups of cold water. 1 teaspoon 1 1-2 cups 1 egg. Flavor with cinnamon. soda in water. flour. Fro8tino. 1 1-2 cups sugar. 1-2 cup water. Boil until 1-2 cup chopped raisins. 1-2 cup chopped walnuts. it hairs. -Miss Jessie Lewis. Spice Cake. butter. 1 cup white sugar. 2 tablespoons Yolks of two eggs. 1-2 cup sour milk. I teaspoon I teaspoon I teaspoon 1 1-2 cup sifted flour. Grease soda. cinnamon. cloves. tins and llghtly sprinkle with flour. Filling. Whites of two eggs whipped sUff. 1 1-2 cups 1-2 cup water. BOil water and sugar un .it spins a thread. 1-2 cup raisins chopped. sugar. -Miss Mamie KcppeJl. White Cake. White of 5 eggs. 2 cups sugar. 1 cup butter. 1 cup milk. 3 cups 3 teaspoons baking Powder. Flavor to taste. flour. (34) -Mias Van Ep:4. White Loaf Cake • .~ 1-2 cup butter. Whites of 5 eggs. 1 cup hot water. 1 1-2 cups sugar. 2 1-2 cups pastry flour. 2 teaspoonfuls Cut butter baking powder. then pour water back into cup to be used later. into 4 or 5 pieces, pour the boillng water over butter, and beat thoroughly-sift Add sugar Add water and flour alternately, Add flavoring and sUr in the well beatliiln whites of the eggs. Bake very slowly. This may also be baked in layers. in baking powder the while. and flOllr. beating all -Mrs. O. B. Mallow. White Cake. 1 1-2 cups sugar. 1-2 cup butter. 3-4 cups milk. 2 1.2 cups flour. 3 teaspoonfuls 'Vhites of four small eggs. Spoonful vanilla . baking powder. .-Mrs. George Law. White Cake. 1-4 cup of butter. ] cup sugar. 1-2 cup milk. 1 1-2 cups flour sifted with 1 teaspoonful Whites of 2 eggs. Cream, butter add milk, LasU)" fold Into batter beaten whites. and sugar, of baking powder. flour and baking powder. -Mrs. George Ellis. Cold Chocolate Filling. 2 blocks chocolate melted. 2 tablespoonfuls 4 tablespoonfuls milk. 2 cups pulverized SUr until creamy. sugar. butter, melted. , -Mrs. S. E. Bennett, Lexington, Kentucky. (35) Whites of 9 large eggs beaten sUff, when half b t n add 1-2 tea. eo. e Angel Food. Ilpoon cream tartar, a little salt. 1 1-4 cups sifted sugar. 1 cup flour sifted. 3 or 4 Urnes. Flavor Bake from 35 to 50 minutes to taste. in very slow oven. ShotweJl. -Mrs. George Fudge Fillings. 1 1-2 cups brown sugar. 1-2 cup milk. Butter size of egg. 1-2 teaspoon vanllla. Bon the mixture until consistency to spread between the layers. Frost with white boiled frOsting. it begins to hair. then beat untll the right 1 1-2 cups sugar. 4 heaping teaspoons of cocoa. 2-3 cups cream. 1 teaspoon vanllla. Boil all together unUl it wlll form a BOftball when dropped in co , 1~ water. Beat until cold. -Mrs. George Ems. Cherry Filling. in bowl whites ot 2 eggs. 1 pint can cherries drained, chopped and drained again. Put 1 cup Bugar and cherries. Whip until you can turn the disk upside down without mixture talUng out. -Mrs. Walter DalbY Cake Filling. 1-2 cup sugar, 1-2 cup water; heaping dessert let spoonful cornstarch. first with a little water. When it has boiled up good, pour it ov beaten egg; add 1-2 cup chopped nuts and raisins. The cornstarch it come to boil and then sUr i~ should be we er t'\e . Flavor with lemoll• -Mrs. KellY. (36) ...atnnkits nub 111ntb es and put in the flour and pour W a t er t h ey W e re b o l l ed i n' b o i l i n« h o t- M lx w e l1 a nd a dd Sar, salt and the yeast, then the lukewarm water. °et to raise in a two-gallon crock. *arm m a ke 4 raisf Wurter' 8 t ir i n to d o uSh a nd knead well and set in warm place to l o a v es take 1 quart of the yeast and 1 quart of luke- When risen, put into the pans; knead little as possible. —Miss Elizabeth Scott. Brown Bread. 3 c«Ps graham flour. 1 CUP white flour. 1 cup molasses. 1 egg. 2 cups sour milk. 1 teaspoon soda. 1 Pinch salt, ake in covered baker three hours in moderate oven. —Mrs. Marian Taylor. Bran Bread. _ a cups of bran. 1 1-2 cups flour. 1 1-2 cups sour milk. 1 1-2 teaspoons of salaratus, dissolved in sour milk. tablespoons of molasses. 1 r°unded tablespoon of lard. 1 level teaspoon salt, ake for one hour in an oven the same temperature as for ordinary read. Do not bake in a shallow pan. —Mrs. John Lenfestey. (55) Corn Muffins. 1 egg. 1-2 cup corn meal. 1 cup flour. 1 teaspoon baking powder. 22 tablespoons sugar. 1 cup sweet milk. 2 tablespoons melted butter. Graham Bread. 1-2 cup sugar. 1 tablespoon butter. 1 egg. 1 3-4 cups of buttermilk. 1 teaspoon soda. 1 cup flour. 2 cups graham flour. _a - M r s. H. H. Steevens. S a l t- Mix stiff enough to make a rounding batter. Bake in slow ven. —Miss Florence Capoten- Graham Gems. Graham flour 1 pint, or part corn meal. Molasses 1 tablespoonful. Shortening 1 large spoonful. Sour milk 1 1-2 cupfuls. Soda 1 1-2 teaspoonful. Salt 1-2 teaspoonful. Put in well greased pastry pans. Bake in quick oven. - M r s. E. G. Folsoni- Graham Bread. 1-2 cup brown sugar. 1-2 cup molasses. 2 cups sour milk. 1 cup wheat flour. 3 1-2 cups graham flour. 1 small tablespoon butter. 1 even teaspoonful soda. Salt. Steam 1 1-2 hours. Sugar 2 tablespoonfuls. —Mrs. Henry G. Berry- (56) Brown Bread. 2 cups sour milk. 1-2 cup molasses. 1-2 cupful light brown sugar, 1-2 cupful wheat flour. 3 cupfuls graham flour. 1 teaspoon soda and salt. Turn into buttered mold and steam 2 hours. Brown slowly ten or fifteen minutes. in oven —Mrs. John Wcstendorf. Baking Powder Biscuits. 2 cups flour. 3 heaping teaspoons Royal Baking Powder (sifted together). Then mix in thoroughly a piece of butter the size of a large egg; also a little salt. Add 1 cup of sweet milk and enough more flour to make a very soft dough. Handle lightly. —Mrs. Joseph Croman. Currant Biscuit. 2 heaping tablespoonfuls lard. 2 eggs. 1 cup sugar. 1 cup milk. 3 1-2 cups flour. 3 1-2 teaspoonsful baking powder. 1-2 pound dried currants. Pinch of salt. Roll about one inch in thickness. —Mrs. George Ellis. Corn Meal Muffins. I cup corn meal. 1 cup wheat flour. 1-2 cup white sugar. 2 tablespoons butter. 2 eggs. 1 cup milk. 2 small teaspoons baking powder. 1 salt spoon salt. —Mrs. Frank G. Lennebacker. (57) Mother's Oats Bread. 2 compressed yeast cakes. 1 teaspoon sugar. 1 cup warm water and flour enough to make light sqonge, let raise till light—about 20 minutes. Put into a good size mixing bowl, 2 cups Mother's Oats, 1-2 cup sugar, 1 teaspoon salt, 1 tablespoon dark molasses, 1-2 cup lard. Pour over this 3 cups hot water. When cool enough to bear hand in add sponge and white flour enough to make rather stiff batter. Let raise until light. Then add white flour till stiff enough to drop. Put in tins let raise again and bake 45 minutes. This makes 2 medium sized loaves. —Mrs. Carl Liljenstolpe. Irish Rock Buns. 2 cups flour sifted with 2 heaping teaspoons baking powder. Put into this 1 tablespoon butter and 1-2 cup sugar. Add 1 egg. 4 tablespoons milk. 1 teaspoon vanilla. Chopped raisins and nuts can be added. This mixture will be 6° thick that it must be stirred with a fork. Bake like cookies in a hot oven. Putting in tins with a fork in rough mounds. —Mrs. W. T. Kelly. Noodles. Put a large handful of flour into a bowl making a hollow in center, drop in two eggs, stir slowly with knife always in same direction un(cid:173) til dough is stiff and you can stir no more. Put on board and knead until stiff. Roll very thin. Leave until dry. Roll and cut as fine as possible. Good in soup and to fry with porterhouse steak. —Mrs. Greene. Wheat Griddle Cakes. 2 1-2 cups flour. 2 1-2 teaspoons baking powder. (Sifted together.) Beat thoroughly 3 yolks, add butter size of egg melted, and 1 pint milk Ik. Pour mixture into flour, then fold in beaten whites of 3 eggs. Salt to taste. —Mrs. Martin Crocker. (58) Whole Wheat Bread. 1 Pint of milk. 1 pint of water. Heat slightly and turn into bread crock, then add 1 tablespoon of butter, 1 tablespoon of white sugar, 1 tablespoon of salt, add a little flour and 1 compressed yeast cake. Dissolve in a little warm water, adding flour until batter is as stiff as you can beat, then beat for fifteen minutes. Let batter stand in a warm room over night. In the morning the first thing put on the board and knead for a minute or two with very Httle flour. Let raise and when light make into loaves, let rise again until very light. Bake about 40 minutes. It will be out of the oven before noon. Use only perfectly fresh yeast, and Wolcott Gold Xug get Whole Wheat flour. French Rolls. 1 Pint milk. 1 rounded tablespoonful butter. 1 1-2 rounded tablespoonfuls sugar. 1 cake compressed yeast. 1-4 tablespoon salt. Flour enough to handle. Heat milk lukewarm, dissolve yeast, add sugar, butter, salt and H lastly flour. Let rise until double its bulk. Roll out. Spread with melted butter. Cut round, fold; let rise. Bake quickly. —Mrs. Rorer. Pettijohn's Bread. Scald 1 quart milk. 2 tablespoonfuls of sugar. 2 tablespoonfuls of lard. 2 teaspoonfuls salt. Let cool and add: 2 cakes of compressed yeast. 2 quarts Pettijohn's breakfast food uncooked. Let rise, add l cup of nuts (walnut or pecans chopped.) 1 quart of flour or a little more if needed. Mold into loaves. ._ „, Vont —Mrs. Allen W. Kent. (59) Rusk*. 1 pint sweet milk. 3-4 cup of sugar. 2-3 cup butter. 2 eggs. Cream, butter and sugar, add to beaten eggs and milk, yeast cake dissolved in warm water. Add sifted flour to make soft dough. Let rise. Make into rolls and let rise. Bake light brown. Sally Lunn. —Mrs. Rorer. 1-2 pint milk, just warm. 1-2 cake compressed yeast dissolved. Add pinch of soda to milk. Beat 2 eggs light, add to milk. Stir in big pint of 2 tablespoonfuls sugar. 1 tablespoonful butter. Salt. Beat 15 minutes. Put in well greased tins and leave 5 hours. Bake in moderate oven. Eat hot with honey and butter. flour. * —Miss Josephine Smith. White Bread. Dissolve 1 cake yeast foam. 1 teaspoon sugar. 1 teaspoon salt. 1 teaspoon lard. 2 cups flour. Warm water to make a thin batter; beat thoroughly. Make this at noon; in the morning add 2 cups of lukewarm milk, flour sufficient to knead the dough. Knead 20 minutes, let rise, cut into loaves; when light bake in slow oven 45 minutes. —Mrs. Eugene Hough. Whole Wheat Muffins. Mix a quart of wholo wheat flour, teaspoon salt and two teaspoons baking powder. Beat 3 eggs light and stir them into 3 cups of rich milk. Add these to the flour; stir in a table spoonful of melted fat and beat very hard for at least five minutes. Bake in greased muffin tins in a quick oven. —Mrs. John T,enfestey. (60) Whole Wheat Puffs. 2 cups whole wheat flour. 1-2 teaspoonful salt. 1 tablespoonful sugar. 2 eggs. 1 cup milk. 1 cup water. Mix flour, salt and sugar. Add milk to beaten yolks, then water and stir into dry mixture Add whites (beaten stiff.) Bake in hissing hot gem pans 30 minutes. —Mrs. Byron R. Ersklne. (M) prklra anin Skitetjas Catsup. 1 peck of ripe tomatoes. 6 large onions. Boil and strain, then add: 1 quart of vinegar. 1 pound brown sugar. 1 small teacup of salt. 1 teaspoon each of the following spices: Cloves, cinnamon, a iigpice. dry mustard, ginger, cayenne. Use whole cloves, put the cloves and allspice in a cloth bag pre. vent the catsup from being dark. ..ah —Mrs. P. H. irisn. . Syrup for Sauce. 5 cups vinegar. 5 cups brown sugar. 4 tablespoons celery seed. 2 tablespoons mixed spice. This will cover 5 pint cans. tVY \JUJL/"M»^ - M r s. Geo. Scott To prepare red peppers for winter use: Take seeds out, slice in strips and let stand in boiling water a te ' minutes. Make syrup of 2 cups of vinegar and 1 cup sugar. ke peppers come to a boil in syrup and put in cans. —Mrs. Geo. Scott. Cucumber Relish. 1 peck cucumbers chopped fine. Sprinkle with salt, stand 1 hour. 6 or 8 large onions, chopped. 10 cents worth of celery seed. 10 cents worth of mustard seed. Drain cucumbers and fill jars, then put in all the vinegar the will hold. j *r —"Anonymous." (62) Chili Sauce. 24 ripe tomatoes. 9 green peppers. 1 red pepper. 6 onions. 8 tablespoonfuls brown sugar. 4 tablespoonfuls G cups vinegar. 2 or 3 bunches celery. Chop separately, cook well. salt. -Mrs. Morgan Lehigh. Corn Relish. 1 dozen ears corn boiled on ear 10 minutes. cold. Cut from cob when 1 head cabbage, chopped fine. 2 red and 4 green peppers. 1 cup sugar. 1-2 box Coleman's mustarrl. 1 tablespoon celery seed. 2 qual.ts cider vinegar. Salt Boil 20 minutes. to taste. -Mrs. Edward Moser. Celery Pickles. Slice small cucumbers and put in hot brine over night. In morning tlrain dry and put in cans. Mustard Pickles. -each of small whole cucumbers, 1 quart Large cucumbers Green tomatoes, 1 large cauliflower, divided into flowerettes. 4 green peppers, Make a brine of 4 quarts water and 1 pint salt. sliced to make a quart. sliced, 1 quart. chopped fin-e. button onions. just enough to scald and put Pour over mixture into col- and let soak 24 hours. Heat ander to drain. enough vinegar make 2 quarts stantly, add vegetables, Mix 1 cup flour, 6 tablespoonfuls mustard, tablespoonful to make a smooth paste, add 1 cup sugar, vinegar in all; boil this mixtuf'€ until it thickens. Stir tumerle, to COD- cook until heated through. -Mrs. James G. Tucker. (63) Sweet Apple Pickles. 1 peck of apples, cut Boil together 1 pint vinegar, in halves. water and stick cinnamon to taste. Drop in what apples Boll until you can pierce with a broom splint. this syrup w1ll cover. Boil syrup thick, pour over fruit and seal. 3 pounds of brown sugar, 1-2 eu Put them in cans -Mrs. Ferrin. Oil Pickles. Slice, but do not pare, enough medium-sized cucumbers Put a leyer of cucumbers and a layer of salt, small to fill a table- gallon jar. spoonful to each layer; let stand 3 hours. Take 1 ounce each black mustard seed, white mustard seed, 2 onions, chopped fiRe, and 1-2 pint olive all. seed, celerY Drain cucumbers from salt and again put in layers a sprinkling each layer. up jar with cold vinegar. of seeds, onIons, \Vhen jar is full pour and 2 tablespoonfulS rest of olive oil over in jar. putting of all between them and fill Tomato Butter. -Mrs. Epley. Peel 10 pounds of ripe tomatoes and cover with vinegar, 1 Quart Vinegar (half fresh and half what the tomatoes leave over have night. soaked in). 3 pounds sugar. 1-4 teaspoon red pep~r. 1 tablespoon whole spice, (drain with skimmer hours. each of clov€s, cinnamon, allspice tied in bag. When the syrup Is hot put as you put them in); boil unt11 thick-about and salt. Use in tomatoes 3 -Mrs. Shoemaker. Chutney Sauce. 1 pound apples. 3-4 pound raisins. 1 dozen ripe tomatoes. 2 red peppers. 6 small onions Leaves of small bunch of mint, chopped very fine. Take 1 Quart vinegar, 1 pound sugar, 4 ounces (all chopped, not too fine.) seed, boil and when cool pour over above. mustard with a wooden spoon, then can. salt, 1 ounce white for 8 daYS Stir (M) -Mrs. Ellis. OFFICE HOURS: PHONE. O,..FIC!: 623J 8-12 A. M .. 1.30-5 p. M. DR.J.S.DONALDSON HOUSE 12L DENTIST .------------------------, L. TAYLOR CHARLES Sit. cnltnwns. fBtrl1• Suits and Overcoa.ts Ma.de to Measure All the Latest Styles. Denver Building Mt. Clemens, Mich. The Tailor Who Ouarantces a Fit Suits Pressed 50c Go to Reid's Drug Store (Chamber of Commerce Building) 3 pure IDrugs I~ --FOR-- Stationery and Ice Cream Soda lfTm. A. REID, DRUGGIST The Home of the Nyal Remedies (61, Qtnnbitl1 cream. FoundaUon~.ot of one egg. quantity ot cold water. all creams: ~ ~rench White Equal SUr r,Utr enough to make in XXX powde;ed or confectioners' into shape with the sugar fingers. For walnut creams make into balls, fully picked hind of nuts may 'be used. from shell; making press care- fiat on top and bO,ttom. AnY upon It a walsut ball until you have it -Mrs. Varnum J. Bowers. Vanitla Caramels. sugar. filled with butter, not melted. to boll; not again. 2 cups granulated 2-3 cup sweet milk, 1 teaspoonful SUr until Cook about Pour 25 minutes, out on a buttered It begins vanilla. r.'lunres with a sharp lmife. or until Un and when It turns partly a light brown. cooled mark ~ oft in -Mrs. Varnum J. BClwers. Hickory Nut Candy. until thick enough to spin n thread; flavor unW wl1lte, In squar.es. then stir In nuts-turn -Mrs. Varnum J. Bowers. 1 cup hicEory nuts. 2 cups Bugar. 1-2 cup wafter. Doll sugar and water "'lth Ipmon or vanl1la. In cold water.. S('t inJo tins. When nearly sUr quickly cold cut FUdge. sugar. rich milk. 2 (UPS granulated }-2 ('up cream or 2 squares 1-2 teaspoon .\1I 1t all vanilla. Ingredients unsweetened chocolate butter, size of egg. p, mo\"-{ from fire and beat un WelL Pour together. Let boll bard for just Into buttered four mlnatles. tin. -Mrs. Varnum J. Bowers. (66) Divinity Candy. sugar. syrup. 3 cups granulated 1 cup Kara Koree 1 cup hot water. Whites of 3 eggs, beaten 1-4 pound sutmeats cut Boil sugar, light. in pieces. hard. syrup and hot water until brittle in cold water, really Let cool tor 2 minutes, pCilUrgradually over Beat until to form it' pieces when the beaten whites. dropped enough stiff from spoon. Stir Drop on waxed paper. in nuts. -Mrs. n. Duftield Stewart. Turkish Detight. (6 sheets 1 ounce sheet gelatine 1 cup cold water. 2 cups sugar. 1-2 cup water. Boll, add gelatine, boil slowly 20 ~; • to one ounce.) orange strips and l' lemon, boil up, then pour roll in powdered sugar and cut in squares. add juice and rind of 1 in in tins, when cold cut May be colored pink or green. -Miss Carrie Goetze. ilisttl1nnrnu1i Dyspeptic's Coffee. 1 quart of. bran, wet with blaek strap molasses. Put Use as you would ordinary coffee, a tablespoonful in long shallow dish and brown in oven. anll one fbr the coffee pot. for each person -Mrs. John Lenfestey. Dandelion Wine. 1 gallon balling water. 1 gallon dandelion blossoms. Pour water over blossoms and let stand 4 days, strain, pressed yeast cake, 2 oranges, 1 lemon, 3 pounds sugar. Strain, put in botUes and seal. add 1 com- ferment. Let -Mrs. Shoemaker. Pick over the grapes, Unfermented Grape Juice. all unsound rejecting with cold water cook untn all in a porcelain lined kettle, heat slowdy, mashing, the juice Is freed. Drain in jelly bag. ones, almost cover and for each quart, boil for four minutes, -Miss Jessie M. Nellis. Fer Cleanin'g Carpets. Measure the juice. Add 1.3 of a cupful of sugar bottle and seal. 2 bars Ivory soap. 2 ounces borax. 2 ounces ether. 1 gallon sott water. Cut soap fine and dissolve water is cool add ether. In hot water and add borax. When -Mrs. Alice M. Kelly. Furniture and Floor Polish. turpentine. 1-2 pint 1-2 pint balled linseed oil. 1-2 pint vinegar. 1-2 tablespoon Polish with dry cloth. Japan drier. -Mrs. Geo. W. Robertson. (69; irriprs ItttiptB (71) itrriprs (7t~ itrriprl1 (78) IttiptB (74) ItpripPD .' (7&) THE BATH CITY PRINTINO co. Quality Printers The Largest, Finest ....and the Best Equipped Printing Plant in Mt. Clemens We Lea.d in Quality Style and Price. Give Us a Trial. Phone 184 81 N. WALNUT STREET (OVER SWITZER JEWELRY STORE) dA••• w. WATIU •• , P.opalfto. - GoodLuck in Baking IF YOU HAVE A Gas Ra/J~ge the Because tern p~ra- ture of the oven is un- der direct control-can he regulated exactly Cook with Oas Mt.Clemens , Gas Co. You'll Find the Larg- est Line of.... Cooking and Baking Ware at our store. Imported Enamel ware, Granite ware, German Cooking ware) Universal Bread and Cake Makers) and Food Choppers; in fact everything n e c e ssary to do goad cooking with. '. The R. C. Ullrich Hardware Company Phone 27. IS N Gratiot 'AT alnut St. Ave.) 22 N. Always Good! Chase & Sa.nborn lIigh firade Tea and Coffee is the best. Buy Chase & Sanborn's goods and cret the best and at the ;ame the cheap- est. time FrankX. Touscany Sole Agent Hubbard l::J Sons Undertakers 83 North Avenue Mt. Clemen. -I I Go to The Gatz Bakery --FOR-- Fine Bake Goods I and ....Ice Cream Confections Phone 163 We Make a Specialty .••of .... Childrens SUITS Waists, Hosiery D Un- derwear, Caps, etc. Everything' cept Shoes Grim 8 Delvin MI. CLEMENS THE BIG STORE (78) After Trying These Reci pes take Dalby's Beef Wine and Iron Blood aad Tissue Builder Price 50 cents F. W. Krauseneck He.dquarters for the Largest aRd Best Line of Dry Goods, Cara pets, Lino:: leums. Ladies' and Misses' Suit-s, Coats and Jackets. Detroit Creamery C.rael' Church •• d Froal St. Company Velvet Brand Ice (ream Also Deale. In Milk and Cream Velvet Brand Ice Cream For sale by the Cell'rat :Dl'ul CompallY Owl DruB Compall7' Mr. CLBMBNS. MICH. We aim to give you the Latest Styles in SLirt Waists, Mil- linery, Mo~IiD Underwear, Corsets, Hosiery AND ART NEEDLB WQRK At Popular Price •• Boffmann's Bazaar (79) House- Wives \Vhy lose your tem- per when the cake fails and you f~el too beat out to make another? Just put a spoonful of Moxon's Liniment in some tepid water and face, neck, bathe your arms The look good world will again to you. All Druggists (and feet). SOLE AGENT THE GOSSARD CORSBT. "r"-1 Lace 'a 'roal." The best constructed and fiuished Corset at a low price. I. T. REYNOLDS P..feet ADW- 1.1,.,11&Drop Sbu. Ad N-u. "..l- LADIBS' BABIIDASBBII '11 G. __ '0 N. Gradol. # MT.OLIIIIN'. Co.. N_ # IIIC8IG~N. • Sandwich Fillings. ~. Chip flne 1 cup cold boiled veal; 2 cups coolred chicken; mix bread either spread on buttered dressing, to a paste with mayonnaise white or brown. 2. Rub cream cheese to a paste with sweet cream and spread on in French Lay on each slice lea! dipped a lettuce bread. white dressing. 3. Prepare cheese as above, add 1-2cup chopped nuts, salt to taste or use minced water cress instead of nuts. 4. Rub the yolks of boiled eggs Bpoonfuls of potted fish or ham or tongue, to consistency of cream cheese, chop whites to a powder aud stir in two reduce with melted butter fine and mix together. 5. Delicious cream cheese, bread. sweet sandwiches are made by mixing good jam and soften with cream and spread on thin white or brown 6. 3 Spanish peppers; 2 hard boiled eggs; 1 cake Neufchatel cheese; chop, mix and moisten with mayonnaise. -'A Member of Ped-estrian Club."