Columbian Cook

~o. 2.

PUBLISl-lJ;~D BY THE

Ladies' Aid Societ)!

THE FIRST CONGREGATIONAL
OVID, MICHIGAN.

CHURCH.

1908.

COLUMBIAN

COOK BOOK.

SUGGESTION.

for this

In soliciting advertisements

little book, we have
response,
met almost univer~111y with a cheerful and generous
our friends believing it to be not only a valuable compilation
of
choice recipes, but realizing it to be one of the best of adver-
tising mediums, while nearly if not all have been actuated
by
for which
a desire to lend a little support
this volume is published. We would
that
these favors, and go out
the Congregational Church
remember
of their way,
have made
those who
to patronize
if necessary,
the Columbian Cook Book a success.

to the good cause

suggest

therefore

/

COL UMBIAN COOK BOOK.

INDEX.

,

"

Soups
Fish and Oysters
Mea ts
Poultry and Game
Breakfast Dishes
Vegetables
Salads
Bread
Cake
Breakfast Cakes and Tea Rolls
Cookies and Fried Cakes
Pies
Puddings
Ices
Preserves and Jellies
Spiced Fruit, Pickles and Catsup
Ca ndies
Miscellaneous

"

,

:~

6
12
19
24
30
37
43
49
62
66
75
82
94
100
108
113
117
119

5
" 10
16
23
28
34
" 41
45
51
64
70
" 79
86
98
104
l10
116
118

4

COLUMBIAN

COOK BOOK.

Rates of Postage.

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ion) 2 cents each.

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Cards

for

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the Pm;tal Un-

LETT~jRS,

system is adopted,

that are for the city or town where d~pos-
IS 110

and 1 cent where

there

LOCAL,

or DROP

ited, 2 cents where the carrier
carrier

,

system.
L8'l'TERS

pines, Canada, Mexico, Great Britain
fraction

thereof.

sealed,
that

be easily examined,

ji'IRS'r CLASS-Letters

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l\fON~~Y OHDERS.

The fees for the issue of l)\lI11c::iti('MOIwy Orders

[i'or orders

for sums

not

exeeeding"

Over $ 2 nO and""

$

2.50
i).00
10.00
20.00
:~O.00
-l0.00
50.00
(;0.00
7:i.OO
100.00

art' as follows:

:i eunts

" 5
" H
10
12
15
lH
:.w
2i)
:$0

"

..
••

5.00
10.00
20. 00
:30.00
40.00
50.00
GO.OO
7fl.00

HEn It;THA'I'ION.
exe!'pt

s .eond dass mattm',

of till' sPlHlcr,

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pl'('paid hy stamps,

All kinds of postal matter,
rate of pight cents
to 1)(' fully

thl'
age,
awl a I'(>('eipt. will hl'
address
addressed.
LlH' I'cgistrat
the safest meHns known for till' t.!'allsll.ission
been a total
loss (lm'ing the past year of but
million l..ttPl'S and parcels
mtes.
not
l'xelwclillg TWI'IILy-tin'

~~xpcriencc has Pl'o\'(>n that

l\1ailmattcn.:tll

he registl'rcd

lJollal's

in additioll
I.::wh packagp

Ill'

('all

lIl11st lH'ar

l'(~gisll'I'\'d at
to the I'(lgnlal' raIl'S of post.-
the lIam(> and
retlll'n ..d from t.l)(' IH'I'SOIlto wholll
at all post ol1ices in the United Sta1l's.
ion of a h:ttCl' 01' pat't.,ol
is \)n\~ of
t1H'I'(~having
of ndnahl(,
:~:18a1'tieles. ant of a t.)tal or Slxtl'pn
:It first (,lass
\'a\II("

is pl'l'paid

artil.ll's,

full

the gO\'(':I'nmcnt will pay to sender or oWl1cr. ill I'asp of its loss.

rl'g-istcl"pd, and if the arti('le

ill allY 0111' easl'.

j. LeROY GUMAER,

Postmaster.

COLUMBIAN

GOOK BOOK.

5

SOUPS.

Stock for Soups.

Stock for soups

is made from meat or bones, or of cooked joints
the fat-this
to the
or mutton
salt;
let
it back and let

beef
in cold water without

this
then skim ,vell;

be
Put all
point,

a tallowy
turkey,

chicken,

would

flavor

added

give

set

the meat
and the savory

is in shreds.
flavor

it
it
Rapid boil-
escapes with
it
stock will keep for many days
of

into a stone

the various

strain

kinds

jar,

all

let

all
and from it can be made

This

for six hours,

until
the fiber of the meat,
Add a little pepper
the grease.

to which may
up.
to boiling

slowly

(omitting

of meat
soup),
bones, well broken
come
simmer
ing hardens
the steam.
cool and remove
in cold weather,
soups.

gently

and salt,

Bean Soup.

One quart

of small white beans. one quart

of soda.

Boil all
and rub off the skins

spoonful
beans
cold water
and boil
per. salt and butter
~uperior

sou p.

together
for
in cold water.

till very soft. Add two quarts
to taste.
Boil up once and it

of water
five minutes.
Put

and one tea-
the
take
them in two CJuarts of
of rich m ilk, pep-
is done.
is a

This

out

Potato Soup.
Peel and slice six good sized potatocs;

to keep them from scorching
rich milk.
salt and buttcr

slowly.

Boil

or

till very

rather

simmer.

thc size of an egg just beforc

boil
tender.

in just cnong-h \vater
pints
of
peppCi"

Add three
fifteen minute";
scrving.
?vIRS. E. DE CAMP.

Oyster Soup.

Drain

removing
tcr.

\Vhen

the liquor
the

scum as

from the oystcrs.

add water.
salt.

season with

put over
pepper

the fire.
but-
and

it

rises;

it boils

turn in the oysters.

MARGARET

\\T.

Tomato Soup.
or
tomatoes.

To one pint of canned

fine. add one quart
of soda;
teaspoonful
salt, pepper
and plenty
ers.

rolled

fine. and serve.

boiling water
immediately
of butter.

four

large

raw ones.

cut up
and let
add one
add one pint of sweet milk. with
\\Then this boils.
crack-

them boil;

add eight

then

MRS. 0 B. CAlVIPBELL.

COLUMBIAN

COOK BOOK.

Celery Soup.

Take
boil

and
sized onion,
celery,
tablespoonful
-stir
until
strain.

large

one
in one

pint

head, wash well.
salted water

of

cut
until

into

pieces

an inch

tender;

take

chop fine and boil

rub through

a strainer

in a quart Qf milk ten minutes.
and hoil again; when boiling
rubbed

of Rour,

two tablespoonfuls

of hutter,

smooth

and well cooked;

season with salt and pepper

long
one good
add to
add one
together
and

~1RS. C. C. VAUGHAN.

'Tomato Soup.

Take
small

two quarts
onion.

one
chop the vegetables
tomatoes;

of st'ock and two potatoes.

a little

one pint

of

tomatoes.

one

let boil a few minutes;

fine and let hoil until

done.
salt and pepper

tables1)oonful
and then
to taste.

and
cabbage
of
rice:
add the

FRANCES GRIS'vVOLD.

two eggs

Beat
into a thin sheet.

Roll
as thin as can he done with
soup or any plain meat

soup ..

N oodles

for Soup.
and salt and tlou r enough
(lour well and roll up.

a shan)

knife.

to make
Cut
slices
V cry nice

a sti ff dough.
across
this
for chicken

These

are

simply

nieces

crisp.

to be used in soups.

Croutons.
of hread

toasted

or

fried

brown

and

Split Pea Soup.

One large

cup dried split peas. carefully washed

two teaspoonfuls

of butter.

each of salt. pepper.
peas

and soaked
one tablespoonful
two quarts

sugar,

Simmer

in cold water.

spoonful
soaked

Put
the
to a hoil.

night
flour. one salt
water.
510\\'1\'
110t to let
away
If it seems
the fire.
milk or soup stock.
rubbed
dried bread laid in the tureen.

soft.
too thick.
Bring
together:

add more.

the liquid

smoothly

\Yhen

until
be reduced

in the
the
to less

than

('old water
'leas

are dissolved.

and let

ruh through
dilute
to'the

to a boil and stir
season

to taste

two quarts;

a colander
proper
in the butter

and return

consistency

and pour

upon slices

over
of
cold
them come
taking
care
as it boils
to
with
and flour.
of

Clam Soup.

A. E. C.

Boil

two quarts

Add to this
the liquor, with one cup of scalded milk. and one raw egg well heaten.
MRS. F.

pick them out and chop.

of clams.

\

COL01\lH1Al\

CUOK BOOK.

7

COLUMBIAN

COOK BOOK.

~eceipt

Tor GettiDB
a

Good
Buggy

With Style and
Quality

-GO TO-

w. H. ROBSON,

O,'id, Mich.

COLUMBIAN

COOK BOOK.

DRY G~ ...~DS

Staple and

Fancy

From eight a. m.
'till the sun goes down,
'Tis said we're the busiest store in town.

Because!

The QUALITY is right!
The PRICE is right!
We TRY to please ALL the Time.

MICH.
~

As well as you should when you are Reading,
ing, Baking or doing your ordinary Housework?
not let me fit your eyes with a pair of Glasses.
Glasses for all kinds of work.
Much of the headache and eye strain can be relieved
by properly fitted glasses.
of
study and hold Diplomas from three Optical Colleges.

I have taken a course

Sew-
If
I fit

M. O. LEWIS,

Ovid, Michigan.

The Jeweler-Optician.

10

COLUMfHAN

COOK BOOK.

FISH AND OYSTERS.

Baked Fish.

Take one large
rolled cracker

fish, wash good and split open on thc hack.

I.-lave

ready
and take the fish from the water
with a layer of crumbs. with plenty
slowly until brown.

crumbs;

spread

This I fincl very nice.

of butter,

a layer of crumbs

ancl place on the crnmbs;

salt and pepper.

on a dnpper
then cover
Bake

MRS. A. D. GRIS\VOLD.

Escalloped Salmon.
buttcr.

rolled crackers.
of salmon.
last all

salt and pepper.

then

crackers;

alternatc

the top of thc cracker

crumbs
a large Cllp of hot water.

from salmon with

until
..

Put

in
the
\dd to
nake

A can of salmon,
bottom of di~h layer
salmon
is used. having
this
ahout

twenty minutes.

the liquor

1\1RS. E. 1\1.PLUNKETT.

Boiled Halibut.

Soak in tepid water

until

minutes

in very little watcr.

sufficiently
Serve hot with huttcr

fresh.

thcn boil about
and pepper.

fi,'e

Baked Halibut.

Freshen

one hour

in tepid watcr:

bakc

from ollc-half

to one

h011r. according

to size of fish.

Scn'c with drawll

hutter
IVIRS. ~ITNOR E.

gra\'y.

Clam Chowder.

clams
chopped.
and a vcry

and the juice.

aile-fourth

three

small onions

little

cayenne

the pork in dice size pieces
chopped

brown.

then

add

and stir
clams.

Twenty-five

salt.

one pint potatoes
biscuit.
Cut
light
(having washed
of water.
Boil

them in cold water).

pilot
two hours or marc and sen'e

biscuit
hot

for dinner.

ponnd

chopped
thyme

pe )per.
in an iron dinner
also

potatoes

fine.

of salt pork.
two pilot
and parsley.

pot

till a
onions
and four qt1art~

and

~1RS. G. l\r. HOYT.

Oh ! My Headaches, Use Sanodol.

COLUMBIAN

('OOK

BOOK.

11

Oyster Pie.

Line

a deep

pie plate with

rich

crust,

rolled

one of

and another
oysters,
salt, pepper
in the liquor
little cream or milk. and lay on it a top crust.
when the crust

rackers
Pour

and butter.

is browned.

spread

of oysters:
from the oysters

on a layer

of
season with
and a

It

is cooked sufficient

Oyster Sauce.

Prepare

some

nice brown
and mix with the butter.

water
Serve with oyster

crackers.

butter.

scald

the oysters

Stir wcll and let

i"t come

in a little
to a boil.

Creamed Oysters.

Drain off the liquid. heat
to a boil.
a little huttcr.

of cream.
:-oh'ed in milk:

let come

through.

the oysters
then add one tables~)oonful
salt and pc!)per
to taste.

ponr on one quart
of Hour dis~

ANN.\

COCIIRANE.

Oyster Roll.

the
in
a
then a
for
of

Takc

either

a round

or
only the crust.
fry in a little

leaving
then

inside.
the oven.
cream sauce nicely seasoned.
layer of oysters
layer.
the
oysters
and onc pint of sauce.

last

;l

long
Dry three
until

loaf of bread
cupfuls
a golden

butter

and dig out
the crumhs
of
crisp.
~rake

place in the loaf a laver of sauce.

,,;ith salt and pepper
thirty minutes.
nake

until

full. ha~ring the crumbs
pint:'

requires

three

'This

}TRS. G. R. FORD.

Grand Ra!)ids. ~rich.

To Fry Oysters.
havc

oysters:
is a beaten egg: place in your

ready

a plate of crackers

dip the oysters

one at a time.

and lav them carefully
pan is covered

the

rolled

fine.

first

into the hot butter.

frying pan a generous
in the egg and
Bv
to tun~.
sl)l"~nkJe on a

first will be read"

li!!htly on hoth sides

and place on hot platter:

Select

large
in which
of butter.

another
quantity
then in the crackers.
the
the sauce
Brown
little

salt and pepper.

time

Oyster Patties.

(after
three or
each:
gether

Line

the patty

tins with

rich

pll ff paste.

Season

ha\'ing- dried them on a napkin) with salt and pepper.

four
\\'et
the
tightly.

in each tin. according
of thc crust

edges
Bake about

to size, and add a little butter
the edges

pinching

and cm'cr.

twent.\' minutes

in hot oven.
~fRS. ELLEl\'" GREEN.

Detroit.

the 0\'ster5
Place
to
to-

12

COLUMBIAN

COOK BOOK.

Fried Oysters.
crumbs with

Mix one cup of cracker

Beat

add a little salt.
then dip in egg and crumbs,
ful of water,
dipped,
repeat
then
The water prevents

the process.
the co~er

from cracking

Fry

off.

the eggs and for each egg add one tablespoon-

half cup of corn meal

and

lay on platter

until

in half butter

and half

all are
lard.

:MRS. H. A. P.

Farcied Oysters.

One-half

pint of select

oysters;

of bread

of chopped

veal, one ounce of ham very fine,
parsley,
tablespoonful
spoonfuls
soaked
per.
or oyster
with more
oven ten minutes

Put a layer of the stuffing

shells;
stuffing

and continue

to brown.

crumbs

place

on top of

of cooked

chop five ounces

tablespoonful
in milk;

then pound with masher
of butter,

cold
and add one
two table-
season with. salt and pep-
in the bottom of shallow gem irons
over
in quick

two oysters
filled.

this
till all are

and cover
Place

MRS. E. B. VOORT-TEES.

Spanish
of butter

for Oysters.

Sauce
in sauce pan;

add one tablespoonful

of

smooth:

add a half pint of veal

stock;

stir continually

it hoils ; season with salt and pepper;

take from fire and add one

Put one ounce

Aour, mix until
until
well beaten

egg.

MRS. E. B. VOORHEES.

Baked

Trout.

Clean. wipe

and dry the fish. Gash two inches

apart

and put

of salt pork;

Remove

stuff,
pork and pour Hollandaise

sew up, dredge with Aour.

sauce

Bake
around

in
thirty
it and

and gashes.

in mouth
Fish.-One

slices
mi'''mtes.
put parsley
Stuffing

of salt, one-fourth
onion, one teaspoonful
one
dry stuffing.

teaspoonful

cup of cracker

teaspoonful

of chopped

of pepper,
parsley,

of pickles,

one-fourth

crumbs,

one-half
one teaspoonful

one teaspoonful

cup of butter.

teaspoonful
of chopped
of capers,
This makes

Holland;aise

Sauce.-One-half

of salt, yolks of two eggs,
lemon, one-half

spoonful
one-half
cream in a bowl with a wooden
well;
and stir

a.dd lemon juice,

spoon;
salt and pepper.

thickened.

rapidly

until

of butter,

cup
speck of cayenne

one-fourth
pepper,

Rub the butter
at one time;

salt-
juice of
to a
beat
in tea kettle

add yolks
Place

the bowl

cupful of boiling water.

MRS. W. H. ROBSON.

For Perfect Bread and Pastries use TUBE ROSE FLOUR.

COLUMBIAN

COOK BOOK.

13

14

COLUMBIAN

COOK BOOK.

Unless the Fire. is Right!

of

these

The choicest
Without
The best of cooks will fail.

the Coal burns bright

recipes will not

avail,

NuntinStoli
Sells the COol That

insures

SUCCESS.

Call at the

NEW YORK RACKET STORE,

When in need of anything

in the line of Bazaar

Crockery.

Goods, Novelties, Graniteware

or

Ovid,

,Mich.

Pure Oak
Hand Made Harness.

Horse Furnishings.

COLUMBIAN

COOK BOOK.

15

Ovid Elev<lfor ~'"

.

-

Grain
Seeds
Beans
and
Wool.

Dealers

in the

Best Brands of Spring and Winter Wheat Flours.

COLUMBIAN

COOK BOOK.

MEATS.

Roast Beef.

I-lave the oven hot and do not put water
salt
it slightly
soon be made
surfaces

and moisten
in the pan.

the meat with the juices
Let

are browned.

the oven

cool

and fat
after

a little

in the pan.

Pepper

and
that will
the cut

To Roast Meat.

Take

beef or

fresh

pork.

three

or

to cook.
enough

hours
\iVash. place
water
to partially
boiling.
and when tender
it roast
in the kettle.
necd so mnch time.

in kettle.
cover.

place

the kettle

Tu rn it over

four pounds.

season well. pour upon
occasionally
the lid; cover

and allow two
it cold
while
and let
first; veal does not

upon

"Mutton should be par-boiled

M.

Beefsteak

Smothered

in Onions.

Grease
clone.

a hot
half
then
wcll with butter.
to prevcnt
moderately.

burning';

spieler with hutter

cover
pepper

very

thickly

onions;
and salt. and put a littlc watcr

cover

closely

and set where

until
and fry thc stcak
season
very
in the spider
they will cook more

or suet
v,rith sliccd

Serve hot with the onions on top of the steak.

l\1RS. DE C.\1\1P.

Lay a thick.

tender

the coals.

suet. ovcr
well warmed. with a little butter
then
ing it. cooked
again
side.
season with
spread with butter,
garnish with sprigs
of parsley.

down.
and cook the other

side

Beefsteak Broiled.
steak

upon

\i\Then done on one side have

ready

the gridiron.

on it. Lay the steak. without
quickly
\\Then done place upon
salt anr{ pepper.

well greased with
a platter
press-
the gridiron
the platter.
serve on hot plates.

it upon

place

Mrs. ~. B. High, Fashionable Millinery, Ovid, Mich.

COLUMBIAN

COOK BOOK.

17

Beefsteak Pie.

Take

some

fine.

tender

steaks.
and put bits of butter

salt and pepper
a teaspoonful
of Aour over.
put a rich pie paste around
fill the basin with water.
steak and nearly
size of an egg.
cut
little salt and pepper:
slit
and side crust
oven.

pieces:
roll a top crust

in the center.

all around

Dip your

in small

together

fingers

heat
over

them a little.
the whole surface.

then roll up and cut
the sides and bottom of a basin;

in pieces

put

season with
Dredge
two inches;
in the
the
add a
cut a
oinch the top
in quick

Add a piece of butter

dredge
in a little Aour:
to half an inch thickness:

in Aour and neatly
the edge.

Rake

an hour

1\1RS. FRANK

1\L~\RSHALL.

Pot Pie.

Two CUDS of flour.

tablespoonfuls
milk or water
colct water
least
two quarts
while the water

to that

in all.
is cool

a little

two heapinQ" teas"oonfuls
melted
hutter.
and roll out
in which

hakin[! powder.

two
salt: make very soft with sweet
Add a T)int of
at
In

Tt should make
the dumpling

is hailing.
saltect.

like hiscuit
the meat
it well

and cut out.

l'a,'e

Put

: co\"(~r closely and hoil half an hour.

LYDI.\

.\.

\VIIEELOCK.

For Seasoning Sausages.

To twenty

p01111dsof meat

add eilrht ounces

of salt. one ounct'

pepper

and two-thirds

tea cu ) ')ul\'erized

sage.

1\1RS. J. BO\VLBY.

Ham Sandwiches.

For a hundred

or more
set aside to cool
of French mustard

sandwiches.
in the liquor.
pickles

chopped

between

thin slices of buttered

boil half a small ham until
\Vhen cool chop fine: actd
is then
or

round

bread

fine.

very

cut

It

,'ery tender:
a hottle
reach'
to spread
any fancy shape.

MRS. H. M. HIGH.

BUY DRUGS OF BEEBE.

ll;

COLUMBIAN COOK BOOK.

Mutton Cutlets.

Season

chops with salt and pepper:

dil~ in melted

in fine bread crumbs.
halls heaped

Broil over a moderate

fire.

in center of dish. Garnish with parsley.

tutter

:1r:d roll
Serve with potato

Veal Loaf.
of veal,

pounds

and one-half
three well beaten

Three
.'\dd to it
salt, one tablespoonful
spoonfu1s of milk. and a piece of butter
together. make
quently.

into form of a loaf

of pepper.

eggs. Ol1e and one-half

free from bone. chopped
tablespoonfuls

four crackers

rolled fine.

three

the size of an egg ..

(l"l1cl bake

two hours.

hasting

fine .
of
tablc-
Stir well
fre-

~vrRS. MONROE.

Kettle Roast and White Soup.

Put

earthen

as tightly

dish and set

be nearly

cooked.

Take

six pounds

the meat.
two hours

Let
it simmer

it cover
for

the liquor
at

of cold water.
Let
Then
pour off nearly
in a very cool place.
into the kettle

into a large kettle
kettle
as possible.
with salt and white pepper.
a large
time should
the size of an egg. and if the meat
and let
slowly.
boils out
it hurn when
cool and skim off all
Then
dregs
howls h9t also.
in each bowl.
omitted.
stock.

of beef and a small knuckle- of veal and put both
Cover
the
and ~eason
into
all
this
The meat
a piece of butter
cover
liquor
to let
to
set
top.
the
the
to let
soup
the
(skin on)
lel110n call be
,'cat

o\'er
not
and ha\'e
place ~ slice of lemon

leave off the kettle
it often.
the
be used not
the liquor which was

the
into a clean
1leat
serving

and pour a cup of hot soup over
can he made

of soup

the hottom go in.
Just before

the meat
the meat will brown

simmer

dish. heing
this verv

it. The
of

this beef

\Vhich may have

it

is well browned.

is tender
turning

cooled
careful

and any kind

nicely.

Care should

the

jelly

ponr
at

Take

hot.

and

As

fat

Beef Loaf.

One and three-fourths

chop together:
size of an egg. one

pounds
two small

of round
cups
teaspoonful

of pepper;

bake two and a half hours

fresh
pork:
egg. butter
spoonful

pound

one-half

steak.
of cracker
crumhs.
of salt. one-fourth
and baste often.

MRS. ROY GUMAER.

of
one
tea-

COLUMBIAN

COOK BOOK.

HI

Cheese Souffle.

Mix four

flour with
add one cup of boiling milk and stir until

tablespoonfuls

level

half
thick

of

of soft bread

crumbs.

half a pound

milk;
add four
of grated
melted.
bake in a hot oven fifteen or

tablespoonfuls
or chopped

cheese;

then add two cggs well bcatcn:

salt and pepper
turn
twenty minutes.

and stir until
into a baking

immcdiately.
lvIRS. F. \VOOD\VORTII.

Servc

a CU]) of cold
and smooth:
less
is
cheese
dish and

or

Use veal
roll

serving;
veal cutlcts.
three
hours.

Digestible Veal.

cut

steak
in egg and crackcr
\Vhcn niccly browned

from the round,
crumbs
put

into pieces

cut
and fry in hot butter
in steamer

for
as for
and steam two or

suitable

IVf1"{S.E. SELDEN,

Erie, Pa,

TRY BEEBE'S LIVER PILLS.

20

COLUMBIAN

COOK BOOK.

For Perfect Bread and Pastries use TUBE ROSE FLOUR.

-------------

COL UMBIAN COOK BOOK.
--

E. G. WAL TZ GROCE~

,

~

21

Give. us a trial order
to-day.
Kar-A-Van Tea and Coffee.
The best.

Success

is assured by using the best Flour.

made by the

The

three

brands

Ovid Roller Mills

Will do it.

THE QUAKER
THE BLENDED

Brand is a strictly spring wheat Flour.
is a Flour with half winter
half

and

spring

wheat.

TU BE ROSE has stood the test for years for bread and pastry.

Ask for it.
Take no other.

For Sale by all Grocers.

Ovid Roller Millso

w. J. JOHNSON,

Dealer

in

Harness, Whips, Robes and Blankets.
Harness
and Shoe Repairing a specialty.

Bring in your old Shoes and have them made new.

COLUMBrAN

COUK BOOK.

Here is something just as good as

the Recipes

book,

in fact, I expect better

than some of them.

in this

\

If you will prepare
OAK STEEL RANGE,
making the Domestic Road smoother.

these
it will go a long way

recipes

over

a ROUND
toward

Sold by

F. A. MARSHALL,

Ovid, Michigan.

l'OLUl\IBJAX

COOK

BUOK.

POULTRY AND GAME.

Roast Turkey.
dress
turkey:

Procure

a nice young
rub with
and out. and fill with dressing made by pouring

nicely,

crumbs.
Thc giblets

plcnty
cookeel

of hutter.
tender
to bread.

salt and pepper

and chopped
turkey
Stuff

chopp cd and addcd

inside
over bread
sage.

pepper
water
a little
of oysters
vVhen ready to put
and spread
donc but browning.
young.

over

salt

and
boiling
to taste;
fine, one can
and sew up.
Roll out
is
is

in oven make a paste of flour and water.

turkey:

baste

often:

which will be in about

take off cover when turkey
if turkey

hours,

three

MRS. H. M. HIGH:

Take

a round

of beefstcak.

salt and pepper.

prepare

Mock Duck.

turkey.

and lay it

as for
pieces of pork upon it and roast.
from duck.

in the steak and scw up-lay

two or
l~astc often and you cannot

a dressing
three
tell
it

NIRS.

lvfORRISON.

One quart

of sifted fluur.

three

teaspoonfuls

Chicken Pie.

der. one cup of lard. salt and milk enough
and line a pan with the paste.
from the bones.
crust.

pour
in a slow o\'en thrcc-quarters

to tastc.

scason

bake

H.oyal Baking

to make a stiff dough;

Pow-
roll
pick the meat
a top

in the pan.

cover with

Doil a fowl until

tendcr.

of an hour.

Chicken.

or Smothered

Broiled
in quarters.
: dredge with Hour: put small bits of butter
the size of an cgg to each chicken;

lay in a dripping

pan.

forty minutes.

then

remo\'e

sprinkle with
over all,
close with
pan and bake with

cover

Cut

chickcn
salt, pepper wcll
allowing
anothcr
brisk fire until brown.

pieces
pan:

bake

Oh ! My Headaches, Use Sanodol.

24

COLOMBIAN COOK BOOK.

To Fry Chicken.

a spring
Take
and break
the
lard in frying
little water;
to gravy

covcr

chicken,

cut

and hones;

joints
pan and let

it
and steam.

in stew pan and thicken.

it open on the back ap.d I:reast.
in Hour. place

scason.

roll

fry until

tender

and brown.

Serve with butter:

add a little

,)ot1lhl
in I:ot
then acid a
cream

Pressed Chicken.
tcnder,
not

too fine. add thc

Two

boiled

chop
in. season with salt

chickens
they were hoilcd
=,poonfuls of rol1ed cracker; mix all
hard,
the mold is full; prcss by putting
be prepared

in a mold a layer

the same way.

of chicken

put

and peppcr;

together.

Bo'il four or

and one of sliced

liqnor
add a few tab1c-
five eggs
egg. until
Bcef or vcal call

a weight

on top.

Quail.
are very nice to stew until

Quail

nearly

clone.

oven to a nice brown.
Serve on soft buttered

basting

ofte11 with melted

toast.

then roast
butter

in thl'
and water.

For Perfect Bread and Pastries use TU BE ROSE FLO UR.

COLOMBiAN

COOK BOOK.

25

:W

COLUMBrAN

COOK BOOK.

A Bank Book is as Necessary

as a

Cook Book.

l~he State Savings Bonk

Or O,'ido

-

Capital,
Stockholders Additional Liability,
Surplus

and Undivided

Profits,

$25,000.00
$25,000. ()()
$15,000.00

Directors:

W. R. Shaw, President,

M. L. Taft, Vice President,

John H. Robson, Cashier,

O. B. Campbell,

H. A. Potter,

W. H. Robson.

The Board of Directors

cial men of the community; men whose
success prove their worth and ability.

consists of the most able finan-
of

past years

October 22, 1908.

COLUMBIAN

COOK BOOK.

W. Eo Merrill, Clocks,

,.

Dealer in First-class Watches,
Silver-
-- wear, also does First-class Re-

Jewelry,

and

- ----

---

-
Ovid, Michigan.

--

-

-

pairing.

w. J. HATHAWAY',

Gro~

Correct Table Supplies.

Ovid, Mich.

Boyd &. Sheldon,

Fresh and Salt Meats.

COLU~lBIAN

COOK BUOK.

BREAKFAST DISHES.

Omelet.

Four

tablespoonfuls
senarately.

fouf
eggs

eggs.
Beat
the
Put half
let

the mixture

salt.
salt.
ter;
With a knife loosen as it cooks.
all

The other

the butter

get quite

through.

half makes

hot:

then
in a small

then roll

together.

of milk. one-half
then
pan with
but
it out before

cook quickly,

frying

o~

teaspoonful
add milk an
a piece of but-
do not
scorch.
it quite hardens

a second

roll.

MRS. G. \V. H.

Omelet.

Take

four eggs. heat whites

and yolks Sel)arately.

salt. butter

size of a walnut.
of egg;

and ado whites

add to yolks
bl
e-
ten

one ta
bake

...

one coffee cup milk or cream.
spoonful
minutes

flOUT:
in quick oven.

heat

all

together

Ham Omelet.

Chop the ham fine:

Put

very tight.
eggs:
stir
fold over and take up.

till partly

to half a pint of ham take
pan and when
let

the ham in frying
then

it stand

cooked'.

over

A. p.

three
quite
the

eggs;
beat
hot add the
fire till set;

SARAH--

BEEFSTEAK TOAST.

Chop cold steak or tongue

very fine. cook in a tittle water;

thicken.
slices of toast.
--------

cream or milk;
it over
For Perfect Bread and Pastri;s- use -TUBE -ROSE FLOUR.

season with butter.

salt and pepper

-

put

in
and pour

---

COLUMBIAN

COOK BOOK.

2!J

Take

cold chickcn.

beef or veal,

chop

Croquettes.

fine, moisten with

cold
or sage.
and fry

add one egg.

gravy,
pepper
Make into small cakcs and dip into egg;
in hot

season with

lard.

and salt.
roll

an onion
in bread crumbs

l\1RS. B. R. B.

Meat Cakes.

Chop any cold meat.

a batter
and a tittle
the griddle,
batter

and bake.

of half a pint of sour milk,

and flour

salt
placc on it a spoonful

scason with salt. pepper
teaspoonful
Lay a spoonful

to thickcn.

level

of meat.

then

and buttcr.

l\-Iake
of soda, one egg
on
the

of battcr
it with

cover

Hash.

Onc-third

cold meat

season with salt and pepper.
a piece of butter;
let come
bcfore

stirring;

cook five minutcs

and two-thirds

potatoes;

too fine.
in a spidcr half a cup of milk. with
it simmer

then add hash;

chop not

let

Put
to a boil.

and servc

immediately.

lVfRS. R.

Relish for Lunch.

dozen

eggs perfectly

hard;

Boil one-half
take out

two;
mustard

the yolks. mash and season

and return

them to the whites;

shell

and cut

them with salt. pepper

them in
and
'with bread and butter.

serve

:MRS. FRED HAZLE.

Scrambled Eggs.

Take

three

tablespoonfuls.of

cream or milk, a piece of butter;
pan; when hoiling add four eggs and stir with fork;

put
salt,

into a frying
pepper

and let cook two minutes.

Serve

at once.

ALICE---

Fer Chflpped Hands Use Sanoman.

30

COLUMBIAN

COOK BOOK.

Apple Fritters.
cores of sour

Pare

and remove
of an inch thick.

fourth
one egg and a little
soft and the fritter
with cinnamon

is brown
and cloves.

salt;

the

apples.

in pieces
Dip each piece in batter made of milk,
fry in hot

slice

lard or butter
on both sides. When

the apple

until
done sprinkle

one ...
flour,
is
over

MATTIE

L. BEEBE,

Grand Rapids, Mich.

For Chapped Hands Use Sanoman.

COLUMBIAN COOK BOOK.

:11

For Perfect Bread and Pastries use TUBE ROSE FLOUR.

COLUMBIAN
--------------------

COOK BOOK.

- --- -- ---

For Books, Stationery, Wall Paper, Window Shades,

and Crockery

call at

F. Dent1outel)'s

Ovid, Mich.

t1urrygetyourol"derinquick

If you want

the latest styles and lowest prices on

Furniture

and Music.

E. B. Voorhees,

Ovid, Mich.

Give the Cook a rest and take your
at

SUNDAY

DINNER

I-\OTEL BLOSS
-- - -.-.-.-------- -----

Bert E. Norton, Prop'r.

Ovid, Mich.

~"ire and Tornado

find H eall h 1Jl:;nraIl('P'

Insurance.
Village Property

Lifc', At'cidcnt
for Sale or Rent.

c. AQ JOt1NSON,

Insurance

and Real Estate.

Buy a Home in Ovid and be Happy.
Steam Boiler and Automobile
for Deposits
in the Standard

Insurance.
}1'arms for Sale.
Saving's and Loan Association.

Surety

and Plate Glass

Insurance.

5 per cent paid

COLUMBIAN COOK BOOK.

The
Place
to Buy
Clothing.

SALISBURY'S

SHOE - STORE.

",J 1Ilia Marlow'

~

Shop

For \VolII('n.

LOOK

The Cros~ett Shoe

for 1\1en

"i\IakeH Lifp's

'Valk ].;asy."

HERE!

~'Ol'

anything'

yon {'xpcet

tiri't-i'lflss Shoe Ston'.
iery and U ndl'l'Wl'fl
r.

to find in

It
for Hos-

1\1:;0

"~Ial'tha

\Vashington"
('om fort Shoes.

Hoosier
School Shoes
ji'or Boys and Girls.

OVID,

B. M. SALISBURY,

Best Plal'c

to Buy Shopi'

in thc C'ollnty.

MICH.

34
---------------

COLUl\lBfAN

COOK BOOK.
- --

VEGET ABLES,

Mashed
them well

Potatoes.
and

After

cooking

drain

then salt and mash well:

thoroughly

minutes,
to make them moist,
beat
for
desired
mashed
never

in the kettle

add the yolk of an egg.
potatoes must
stancJ let
on the stove.

a liberal
five or

piece of butter.
ten minutes.

let

them steam for a few
add half a cnp of milk. or enough
then with a large 51)0011
is
If
in a warm oven, but

If a rich yellow color

immediately.

and serve

Dish

it he in a tureen

French Breakfast

Potatoes.

Slice a pint of cold boiled

and when melted

in a teaspoonful

then add a cup of cream.

salt and pepper.

potatoes.
stir

Put

into a stew pan a small
cook
it boils.

stir until

of flour;

piece of butter,
a minute.
then add potatoes.

\Vhen

heated

through.

serve.

German

Potatoes.

Select

small

potatoes.

no larger

than

a walnut.

hoil without

paring; when done peel quickly
ter;
mustard;

take one-half

it simmer

cur> of butter:

let

and pour over a sauce of melted

add one

tablespoonful

but~
of French

and pour over potatoes:

serve hot.

MRS. L. P. BARBOUR.

Pota to Balls.

To each

pint

of mashed

potatoes

of two eggs.

whites
dip each ball
pan and bake until brown.

into sweet

salt and pepper

cream,

then roll

add

one-half
to taste; make
in cracker

cup of butter.
balls.
in

into small
crumbs;

place

MRS. SA1\1 CROSS.

-------...----- -----------

COLUMBIAN COOK BOOK.

Potato Croquettes.

two-thirds
ful of buttcr,
eggs well beaten,
salt
handle work in shape,
tard.

Pare, boil and mash six good sized potatoes,

of a cup of sweet
to taste.
in egg and cracker

and pepper
roll

cream the whitcs

add one tablespoon-
two
of
cool enough
to
and fry in hot

\Vhen
crumbs

l\1RS. FRANK MARSHALL.

Saratoga Potatoes.

Pare

cutter

as many

potatocs

to lic in the watcr

if sliced and soakcd

two days.

and slicc with a cabbage

New potatoes.
but

or up to thc first of November.
a few hours. whilc

the better
chilled and bc curlcd
bowl
lard.
table very

to be required.
rcquire
ones will be all
be thoroughly
containing
fire a Scotch
near
cooking
folded several
thickncsses.
of the cloth for a weight,
ful of thc slices on thc cloth and wipc elry with a towel.
and thc lard is boiling
almost
with a skimmer
another
handful.
rcmove
slightly with a salt shake. not with the fingers.

as are
will
old or withered
They must
the
Draw your
oycr onc end a cloth
on one corner
then lay a small hand-
\-\Then dry
constantly
in thc left hancl, while with thc right you are drying
and salt

and sprcad
the dish of potatoes
it ncar by:

to be very nice.
as

friecl cakcs.

the stoye
Place
and ha\'c

\Vhcn a light brown

hot

throw in a few. stirring

to a colander

Place over

for

1".A. R.

Scalloped Potatoes.

Pare

and cut
an earthen

into thin stices
baking

put
and salt and sift a little

dish,

butter
with pepper
with pieces of butter.
flour and butter;

as many potatocs

in a layer of potatoes,
flour o\'er

as are required;
sprinkle
them and drop over
the top being

Alternate

thcse until dish is full.

fill dish with milk or cream and bake one hour.

ESTHER JOl1~SON.

TRY BEEBE'S LIVER PILLS.

;-m

COLUMBIAN

COOK BOOK.

Stewed Corn.

Carefully

cut

the corn from the ear so as not

the

cob lightly

scrape
the milk.
place in a stew pan. cover and cook slowly
done. Add a little cream.

to secure

season with salt and pepper.

to cut

into the coho
covc:.
add water
to jw:t
half an hour or more until

Do not

shell

them until

Green Peas.
ready

to cook;

put

to cover. boil
and a little

twenty

flour made

to thirty minutes.
Sen'e
smooth.

hot

season with salt

into enough water
and butter.

One quart

of 'beans, boil until

Baked Beans.
tender.

into colander
of salt,
one

and pour
teaspoonful

fill cup with .hot

,vater

open.
turn
teaspoonful
molasses,
water
put
pork can be added

to cover beans;

keep them covered with water

in oven and bake slowly

for eight hours.

One-fourth

but do not
over

cold water

of mustard.
over

and pour

one-fourth
beans;

lct
thcm break
them; mix onc
cup of
add enough
last hour;
salt
pound

until

MRS. }l. A. POTTER.

and Onions.
arc

they

turned,

for
to finish
'Chis makes

five minutes;
cooking;
an extra

and onions:
turn 'off
season with
L. J. S.

fine dish.

if prcf erred.

Green Tomatoes

Take
and slice,

full grown
then

tomatocs
cook in clear water

heiore

and put on enough more

pepper

and butter.

pare
the water
salt, vinegar,

Mother's Way
fine, boil

of Cooking Cabbage.
till
cracker

tender,
crumbs

let
and

the water

bailout.

season with

add
butter.

Chop the cabbage

milk,
pepper

thicken with
and salt. Very nice.

rolled

Baked

Tomatoes.

Take one can of tomatoes,

season with salt and pepper,

add twO

tablespoonfuls

of butter

and thicken with bread

crumbs

and bake.

Fried Tomatoes.

Dip thin slices of ripe tomatoes

into flour,
or lard until browned.

and fry in boiling

butter

salt and pepper

them

COLUMBIAN

COOK BOOK.

37

Boiled Corn.
corn is best when first picked;

Green

removed
the end of
little salt;

until

just

before
the cob close
cook ten or

cooking.
to the

corn.
fifteen minutes.

the husk should

never be
all
the silk and cut off
in boiling water with a

Remove
Put

Corn Oysters.

Eight

tablespoonfuls

~mall
hot butter with tablespoon
sweet milk;

ears of corn grated.
flour,

butter
salt
and fry.
turn over when brown.

of

size of walnut.
to taste. mix \vell

two eggs,
two
and drop into
corn he elry. add a little

Should

Baked Tomatoes.

Cut

a slice

from the tops of

large.

using this

ripe.

tomatoes
for a moistener

one C!2'g. one onion sliced ,'ery fine. butter
and pepper

to taste.

tomato

shells

Fill

the ')ll1p fr('m the tomatoes.
of bread
crumbs:
an egg and salt
twcnty minutes.

and removc
for one quart
size of
and bake

1V[RS. L. S. DE LA VERGNE.

Scalloped Onions.

Place

in the hottom of a baking

sprinkle with <;Tacker crumhs
ter. Repeat
moisten

and bake one hour.

this until

and season with salt. pepper

dish a layer of sliced onions.

then
and but-
then pour over enough milk to

the dish is full.

l\fRS. J. E. TAYLOR.

Fried Onions.

Peel. wash and cut crosswise
them and fry five or six minutes:
and serve with heefsteak.

so as to form individual
drain.

flour
sprinkle with salt and pepper

rings.

Parsnips.

vVash and scrape.
sprinkle

fry in butter.

in slices

cut
on a little

salt.

lengthwise.

boil

till

tender.

then

Boil

remove
with a little milk. a generous

tender.

till

Parsnips.

the skin and mash them in the stew pan
lump of hutter,

salt and pepper.

38

-------------------

COLUMBIAN COOK BOOK.

-

-----

-

COL UMBIAN COOK BOOK.

F. W. Pearce

Furnishes
Home

the

Hardware, Stoves,

Furniture,
.Carpets,
Rugs,
Passenger Elevator

to every floor.

9 Floors.

Owosso, Mich.

Capital $50,000.00
Surplus $10,000.00

The Owosso

Savings - Bank.

4

Per cent Quarterly

Interest on

Savings Deposits.

The - Shattuck - Music - House,

OWOSSO, MICH.

Exclusive Representatives
Greatest Piano.

East Terms of Payment.

of the CHICKERING,

Also many other makes.

the World's

Ask for Catalog and Prices.

c. So ALLISON &. SON,

JEWELERS

and OPTICIANS.

Special Agents for 1847 Rogers Brothers Goods. White China

for Hand Painting, Chafing Dishes, Cut Glass. When

in Owosso don't

fail to see our store.

117 N. Washington St.

40
IT You Want

COLUMBIAN

COOK BOOK.

Something nice to finish a meal, brew a cup of CHASE
& SANBORN'S
kind
If
compares with it.
reliable goods are inducements we can
square dealing,
please you.

High Grade Coffee, no other
Prices 20, 25, 30, 35, 40c.

Phone No. 30,
For Good Things

to Eat.

John A. Rose, GR-OCE~

Go to SMITH & MORROW'S

for a full and

complete

line of Fresh Candies

and Baked Goods.

Smith &. Morrow,

Ovid, Mich.

Walk-Over.
Queen Quali ty.

A. J. LEWIS,
Feet Fitter.

41

COLUMBIAN

COOK BOOK.

SALAD.

Cabbage Salad.

One good sized

cabbage.
o.ne tablespoonful
of mustard.
SIze of an egg, salt and pepper
in a pan over
the ingredients
cahbag-e chopped
fine and pour

tablespoonfuls

one cup of milk. one cup of vinegar.
butter
two
to taste.
Put
have the

eggs well beaten.

of sugar,

thickens:

three

the fire. boil until
the dressing
over

it
it boiling

hot.

lVfRS. HORACE BRADLEY.

. One cup of vinegar.
SIze of half an eg,!!. one tablespoonful
thickens.
This will keep for weeks.

Salad Dressing .
half cup of sugar, yolks of four eggs, butter

of made mustard:

boil un.til

it

B.

Cabbage a la Cream .

. Chop

cabbage
to moisten:

.
VInegar
ding- ctishes. whip sweet
OVer top of cabha~Te.

salt.

fine.

pepper

"ery
if vcr v strong- use part water:
sweeten

c~eam u;ltil

stiff.

and sugar

to taste:

add
pile in glass pud-
thickly
and cover
l'vfR S. 1I. 1\r.

I I TG II.

Chicken Salad.
chickens.

the white meat of three
do not chop either.

or
but cut with a knife: mix chicken 'and

four bunches

of celer"

Take
cahbage:
celery together.

of vince-ar.

One tahlespoonful
teacup
vinegar. mustard.
of eggs. sugar
let hoil.
whites
them:
Pour On dressing

Cream DressinQ'.-Yolks

of six eQ'~"s.one-fourth

of salt. one teaCU1) hutter.

three

tables'loonfuls

tOQ'ether

salt and butter
and crean~ to~ether
Tf not as thick as desired.

teacup

mustard:

of sugar.
one teacu!) of cream. one
of prenared
put
in a sauce nan: heat yolks
do not
then heat
in a part of
top: do not

into the vine~ar:

then stir
use a little corn starch.

of eggs
save a nart and drop into boiling water

cream is cool Mir
to garnish

to a froth.

and when

unt il just before

scn'ing.

1\fRS. T. O. n EXXETT.

:\filford. Mich.

COLUMBIAN COOK BOOK.

- ---- - -- -------

One gill vinegar.

of sugar.

spoonful
ring constantly;
A little celery choppecl with cabha~e

piece of butter

pour over

Dressing for Cabbage.
one egg. one teaspoonful
half as large
the cabhage while

mustard,
as an egg;
hot and stir
addition.

one tahle-
scald,
stir-
together.

is an excellent

MRS. ALEC.

l\10RRlS0N.

Salmon Salad.

One

can salmon

pickeel np fine;

one

eggs.

boiled
One wine glass of good cider vinegar.
third as much celery or lettuce

teaspoonful

cut

of mustard.

add grated
salt

Just hefore

yolks of three hard
to taste.
add one-

and pepper
serving

fine; garnish with lemon.

l'vTRS. FI. A. POTTER.

Salad Dressing.

Boil one-half
teaspoonful

half
pepper;
spoonful
utes.
:-lame quantity

then pour

cup vinegar with four
each of salt

and musta'rd.
of a cup of butter

rub one-fourth
of Aour. and pour

the boiling' vinegar

saltspoonful

of sugar. one-
tablespoonfuls
one-half
of
to a cream with one tea-
on it; cook five min-
colrl mi" with the

egg; when

it over one well heaten
of thick sweet

cream.

Potato Salad.

Take

a half a dozen

cold boiled

bunch of celery;
them.

slice them to;Jcther

potatoes.
and pour

MRS. Q. H. C.

one

large

the abo\'e dressing

onion. onl'
over

MR~.G-

three

tahlesnoon-

teaspoonful

of ~alt.
cooked. over

two tahlesDoonfuls
one

teast)oonful

Salad Dressing.
of melted
of mustard.

hutter.
one

teacup

of vinegar.

three-fourths

cnp of cream.

One egg.
fuls of sugar.
one-third
hot water.

l\1RS. FRED \VOOD\VORTH.---

BUY DRUGS OF BEEBE.

~-~~--------------------

COLUMBIAN

COOK BOOK.

,'.

'to )

ears of corn,
chop cabbage.

Eig-hteen
green peppers;
of salt. one quart
mustard.
tumeric.
and cook thirty minutes.

two cups of sugar,
one quart

of vinegar;

of vinegar; mix all

Corn Salad.
aile head of cabbage,

onions

and peppers
together
one and one-half

mix together

four onions,

two
fine; one small cup
one cup of
flour, a little
above

and heat;
cups of
and add to the

MRS. FRANK ALCHIN.

For Perfect Bread and Pastries use TUBE ROSE FLOUR.

44

COLUMBIAN

COOK HOOK.

COLUMBIAN

COOK BOOK.

BREAD,

To make good

bread

sift
sized

into your bowl one quart
potatoes.

freshly

boiled

to make a thin batter;

good
sufficient

which
add three
with warm water
of salt and a square
place and it will
stir
stiff. Work
light make out your
in not

in sufficient
it

too hot an oven.

If in the winter

of good yeast.
three

about

hours

take
flour
twenty minutes,

to rise.
to knead easily. being careful
it again
loaves with as little handling

then put

of

put

flour,

to
and washed,
then a teaspoonful
in a warm
light
vVhen quite
not
to make it too
to rise, and when
Bake
as possible.

J\1RS. H. R. S.

Another.-Two

quarts

of warm water poured

it is a thick batt,er, beating

:an1. Stir
then add a teacup

in flour until

In the mornino'
light.

:-,

vVhen you take dough

.I

of fresh yeast.
for

earlv mould

the same as for pic crust,
up till
four or
letting

rolled out
it rise till

light.

setting

then sct

twcnty minutes.

on a tablespoonful
for several
it to risc in a warm
to
for one loaf place on the cake
011 flour when
then the loaf
be used in not
The
in cold wcathcr

sprinkling
five times;
Care should

loavcs.

of s~veet
minutes.
place.
rise till
board and roll out
rolling
necessary,
is ready for
tins,
getting
Sponge
make
mould as mcntioned
then use the
rolling
you fine-grained

sponge

the

bread.

in too much flour.
should
be prepared

immediately

in the summcr;

This quantity will make four
at night
after
in a warm place
requires

at nine

above, put
pin process, which

dinner;

o'clock

p. m.

to rise till morning,
but gives
patiencc

1v101'I1ER.

Two cups

sour milk, one-half

cup browl1 sugar,

Johnny Cake.

salt, One teaspoonful
stiff batter.

of soda dissolved

in milk. Corn meal enough

onc egg. a little
for

46

COLUMBIAN COOKBOOK.

Another.-One-half

one pint of milk,
baking

powder,

cup sugar,

egg, butter
two cups of flour, one cup of meal,
a little

salt.

one

size of an egg,
two teaspoonfuls
MRS. A. J. R.

Corn Meal Muffins.

One egg heaten.

thrce

tahlcsFoonfuls

of sugar.

six tablespoonfuls

sweet milk.
heaping
f-! eat

teaspoonful

iron gem palls

of

J nclian meal.
powder mixed with

butter

and fill half

baking
"'cry )'ot:

Boston Brown Bread.

three
of
the flOllr.
full.

onc coffee cup of
flonr. one
little .<llt.
A. n. F.

One Cll}) sweet milk. one Ctn SOl1r milk. one Clln mo!as~cs.
two CU')s corn meal.

of soda.

salt.

one
t\\'O

cup raisins.
cups of graham flour;
them well and put batter
three hours.

one tahlespoonful
take
into them;

fivc cm 1ty baking-

lJowc1er cans.

butter

then set

in steamer

amI ~tC'am for

MR~.

J I. N. KEYS.

Brown Bread.
one pint

One pint buttermilk.

two tahlespoonfuls
milk;
steam three

of Sll!!ar and molasses.
and one-half

hOllrs.

flollr. one pint of meal. olle cg~.
to sweden

enOtlfh

soda

~1RS. C. C.

cup of sllgar,
two-thirds

One
fOllr eggs,
fuls soda. one teaspoonful
will make two cakes.

Soft Gingerbread.
one cup of molasses.

cup of butter.

three

of cream of tartar;

cups of flour.

one cup of sweet milk,
two teaspoon-
This

flavor with ginger.

!\'fINNIE

l\,rUR DOCK,

One

cup of sweet milk. pinch

of salt. one

erg.

Muffins.

size of an egg.
hake ten minutes.

flour

enough

to make

quite

stiff;

Iumn of butter
and

in rings

drop

MRS. GERTRUDE

!\1INORE.

COLUMBIAN

COOK BOOK .

.17

Gingerbread.

One-half

cup of molasses,
two eggs. one and one-half

one-half

half butter.
soda, one
~ugar on top before putting-

teaspoonful

ginger.

one
in oven.

sugar, one-half

sour milk. one-

cups
teas,Joonful

flour. one teaspoonful
sprinkle

cinnamon;

l\1RS. V"/. J. HACKER.

Potato Yeast.

One and one-half
in a thin muslin

Drop the hops
tablespoonful

hops
potatoes.
one heaping
quickl)'
mixed
as grated.
potatoes
cold adcl one cup of home-made

then
Boil until

together.

have

pints of boiling water;
bag:

rearly to grate

tie a small handful

of
three medium sized
in. and as soon as yellow take out and add
of sugar
ginger
gratc
soon
potatoes,
nearly
are thoroughly
yeast.
v. C.

adding
cooked; when

and salt. one teaspoonful

each as

One-half

coffee

cup sugar,

two tablespoonfuls

hutter,

Corn Bread.

oi nonr.

two cups of corn meal.

two eggs.
two tea-

one pint of milk. one Cll)
spoon f11ls baking
powder.

lVIR S.

I I. F. JI t\ R R J S.

Brown Bread.
two Cllp~ of water.

Two cups of sour milk.

r f milk is very sour
one teaspoonful
steam three hours

of salt.

two teaspoonfuls
equal parts
ancl bake one-half

onc Cllp of mola~ses.
of ~oc1a: if not. one teaspoonful;
of graham flour and corn meal;
hour.

MRS. L.]. TR.\SK.

One coffee

cup of molasses.

two teaspoonfuls

of socia dissolved

Ginger Bread.

In a half cup of milk. one teaspoonful
an egg. ginger

to taste.

just

flour enough

of salt, a piece' of butter

size of

to roll.

~rlRS. E. E. CO\VAr\.

48

Four quarts

COLUMBIAN COOK BOOK~

Mrs. Beardslee's White Bread.

Beat

add one

sponge;
warm water.
two tablespoonfuls
to make
mould out
let rise and bake.

a stiff

spongy
into moderate

yeast

clissol\'ccl

cake
thoroughly,
sugar

in three
set over mg 1t;

of sifted flour and cnough warm milk to make a stiff
of
l'nO" acId
b ( 1
flour
an hour:
butter;

. I
salt;
knead
vigorously
rub over with melted

.
ltl t 1e morn
in sufficient
for half

and a little
dough,
kncad
sized loa ,'es;

tablespoonhlls

I

New England Gingerbread.

One
buttermilk.
each of ginger

cnp sugar.

one-half

three

cups of flour.

cun hutter.
two eggs.

and cinnamon.

one cup molasses.
two teaspoonfuls

one CUI)
soda. one

KATE \VQOD.

Graham Bread.
cups of graham flour. one-half

Three

cup of sug'ar,

~weet milk. one cup of cold water.
one teaspoonful

of salt; hake in hot oven.

two teaspoonfuls

baking

one cup of
powder.

:MRS. GEORGE BEARDSLEE.

Mrs. Nethaway's Yeast and Bread.

three
cooked
one tablespoonful

Yeast.-Cook
when thoroughly
a crock
tablespoonful
this
warm add two fresh yeast

the boiling

good sized potatoes
remove
the water

in two quarts
fine.
and mash
two tables'Joonfnls
of
of sugar mixed smooth with a little water;

of salt.

potato water

and acId mashed

potatoes:

cakes.

set

ill warm place

to rise.

of water;
Put
into
flour. one
pour over
whell
lnke

flour

Bread.-Into

sifted
stir well.
to rise; when

into flour.

yeast
warm place
sizeclloaf
warm place and when light bake

you wish and shape

then
light

stir

one
knead
take

of sugar.

tables'wonful
for
a sufficient

twenty minutes:
quantity

it in your hanct. Do not knead;

pour
in a
the
in

set
for
put

in a moderate

oven.

COLUMBIAN

COOK BOOK.

-lH

Graham Bread.
three

tablespoonfuls

Three
spoonfuls
fuls of socla~ two teaspoonfuls

cups buttermilk,
of sugar,

two tablespoonfuls
of salt;

of melted

molasses,
lard,

two table-
two teaspoon-

stir

thick with graham flour.
IvIRS. GEORGE GLEASON.

Quick Brown Bread.

One pint of sour milk. one-fourth'
teaspoonful

CU;) of sugar.
of soda. one-half
cups of graham flour; bake ~lo\Vly one hour.

fuls of molasses.
of salt.

one large

three

two tahlespoon-
teaspoonful

FLORENCE

BO\\TEN.

Sift

together

two cupfuls

of white

flour.

three

Graham Bread.

and one-half

teaspoonful

of salt:

cups of sour milk. one-half

bowl

three
of soda dissolved

fuls of graham flour ancl a heaping
mixing
teaspoonfuls
well.
into well buttered
two loaves.

in the flour mixture;

beat
pans and bake onc hour

then beat

in two tablespoonfuls
the batter
in a mocleratc

cup of molasses.
of water;

vigorously;

put

cup-
into a
two
stir
pour
oven; makes

lVIRS. \V. R. SHA \\T.

--- - - ---
For Perfect Bread and Pastries use TUBE ROSE FLOUR

---------------------

50

COLUMBIAN

COOK BOOK.

~ ........... ~

-

............

COLUMBIAN

COOK BOOK.

- ~- -------- ---------------

51

Snow Drift Cake.
two-thirds

Two

cups of sngar.

three

milk.
Royal Baking

cups of flour. whites

of

Powder

and one teasnoonful

cnp of butter.
five egg-so three
of vanilla.

one cnp of sweet
of

teasooonfuls

MRS. O. B. CAMPBELL.

One

and one-half

cups

teasnoonful
slow oven.

of cream of

Ang-el Food.
eggs. one cup flour. one cnp S\lgar, one
in

one teasnoonful

Aavnring.

Rake

tartar.

MRS. R. 1\1.'\RVTN.

Whites

of

Hickory Nut Cake.
five egp-s. one CUD of hutter.

cup of StH!ar. one cn!? of corn starrh.
mf>ats one cup.
teaspoonfnl

of lemon and vanilla.

two teasnoonfnls

two C'tl!)S of

one cup of milk. hickory

flour. one
nnt
nne-half

of Royal

n~king- Powder.

LULlT WOOD\VORTH.

Three

cnns

nowdered

Perfection Cake.
and one
One CllO milk. one cn''1 cnrn starch.
Poval RaHl12" Powder.
of

twelve

~ugar

e~r.s.

('ream.
with three
teaslloonfuls
ann the neaten whites
or two large

layer

cakes.

CUD

hntter

three

cnps

Flavor

neaten
flonr
to taste.

to a
sifted
th~n
two loaf cakes

Thi~ makes

Roll

.relly Cake.
the

Beat

minutes.
Roval Baking
a dripper,

top-ether
cnp snn-ar
Add to it one cnp of flour

one

and
sifted with one-half

yolks

of

fi,'e

ege-s

ten

teaspoonful

Powder.

Flavor

and add the beaten whites.

Bake in

turn out,

spread

any kind of jelly and roll UP quickly.

J\1RS. H. M. HIGH.

COLUMBIAN COOK BOOK.

Corn Starch Cake.

Beat

to a cream two cups powdered

sugar

butter,
cups
Powder.

flour,

one cup milk.
cup

cggs heaten
two
Flavor with lemon or vanilla.

se\'cn
starch.

\Vhites
corn

one

tcaspooniuls

and three-fourth~
froth.

to a stiff

Royal

cup
two
Baking

GLENN:\ .\LLEK

Two cups of sugar.
of
four
cuos
to taste.
Powder.

Flavor

eggs.

two

White Cake.

one cup of milk. one-half
of

teaspoonfuls

flour.

three

cup buttcr. whites
Royal Baking

lVfRS. T. J. GRTSTOCK

One and one-half

cuns of su!:?"ar. one-half

Moss Cake.

cup of sweet milk.
Royal Raking
oughly

and hake

two cups of

flour.
one teas'wonful
tin.

square

in a large

Powder.

cnp of hutter.

one-half
teaspoonful5
thor-

heat

three

eggs.

four
extract
l\1RS. J A2\1ES ,VA LTERS.

of lemon;

Orange Cake.

Two

cnDS of su~ar.

cups of sifted
Royal

three
tcaspoonfuls
spoonful
size of tins.

vanilla

extract;

one-half
flour. whites
naking

CU') of hutter.
of four e[f["s heaten

Powder mixed with
four

in three

or

hake

to a froth.

one cup cold water.
threC
flour. one tea-
to

according-

layers.

the

For Filling.-

Take

one orange.

three-fourths

!:~rate the outer
three

cup of sugar.

rind and pulp.
tahlespoonfuls

the size of a large walnut.
heat

of flour or corn starch:

the \'olks of three
together

eggs. onc
and cook in a dish

mix with the juice
of water. hutter
tahlespoonful
set

in boiling- water.

\~lhen cool spread

het\veen
MRS.

the cakes.

\VILL MERRILL.

BUY DRUGS OF BEEBE.

('OLUMBIAN

COOK BOOK.

Ginger Cake.

One cup molasses,

,'up boiling
coffee,
"poo11ful of ginger.

one

one cup sugar,
egg, one

teaspoonful

one-half

cup shortening,
and one

of soda

one
tea-

MRS. W. O. GLEASON.

One cup sugar.

.
tuls sweet m ilk.
one teaspoonful

three
vanilla.

Lady Washington

Cake .

four

tahles:)oonfuls

melted butter,

six tablespoon.

teaspoonfuls

!~oyal Baking Powder.

three

eggs,

Bak'c in layers,

?\ifRS. GEO. GLE.\SON.

One cup of hutter.
cups of
teaspoonfuls

and one-half
eggs.

three

Frosting.-

Tal'c

nound chocolate.
ful vaniIJa:
Oil top of rake an(l set

half cup of mille hutter
thick

cook in a syrup

until

Caramel Cake.
two cups of sugar.

flour. one cup of corn starch. whitcs

Royal Baking
nound

one-half

Powder.
light

one scant

cup of milk. one
of scven
Bake in a long pan.

sugar.

hrown

one-fourth
size of an egg. one teas')oon-
then pour
enough

to spread.

in oven to dry.

?\'fRS. CLA RA ALLEN,

One cup of molasses.

Coffee Cake.
one CU') of sugar.

half cun of butter.
soda. one teaspoonful

two ctns

cinnamon.

raisins.

t".o e~gs. one-half
cloves.

one teaspoonful

one cup of coffee. one-

teaspoonful

l\1ILLIE

l\'fURDOCK.

Sponge Cake.

Two cups of white

sugar.

teaspoonfuls
water;

pour water

Royal Baking

two cups of sifted flour.
Powder.

three-fourths

fOUf eggs.

two
of a cup of hot

in last.

Flavor

to taste.

l\1RS. R. FULKERSOI\.

COLUl\1 Bl.A N cnOK .lVJOK.

Snow Cake.

One

cup of butter,
one cup of corn starch.
fuls Royal Baking
starch
eggs well beaten.

together.

butter

Flavor.

one

two cups of sugar.
two cups of Hour, one and one-half
flour
add whites

cup of sweet milk.
teaspoon-
and corn
of seven

Mix
and milk;

powder.

baking

lastly

sugar

Powder.

Hcquires

slow oven.

MRS. CLAFFLI0.

One cup granulated

Maple Sugar Cake.
sugar.

one-third

cup of butter.

sweet milk, one a'1d one-half
starch, whites
of four eggs,
square

tin.

cups of Dour. one tablespoonful
powder;

two teas:>oonfuis

baking

For

Icing.---Take

one cup of maple

syrup

an<l boil until

pour

this over

the well beatcn white

of one

thread well;
continue

heat in~Yl.';ntil thick enough

to suread

.

on cake cut
ANNA BO\iVLBY.

.,

~)t1e-half Ctlp
of corn
bake in

it wiI1
eq.~. and
in squares .

One poun~ of

flour. one pound

butter.

Fruit Cake.

two pounds

pound citron.
rately
one
beaten.
cloves, one nutmeg,

raisins.
tablespoonful
one-half

two pounds
of cinnamon.

currants.

one

pint of wine. one teaspoonful

one pounel of sugar.

one
ten eggs sepa-
d

tables'wonful
soda.

MRS. J. E. GERO\V.

One tablespoonful

of milk. one-half

cup of white

sugar.

Icing for Cake.

on stove
cool spread

and let

it come to a boil. Add sugar

and hoil well.

on cake. Grated

chocolate may be added.

Set milk
\Vhcn

MRS. A. D. GRIS\VOLD.

Soft Gingerbread.

Two eggs well bcaten,

one cup of molasses.

two teaspoonfuls

ter and lard mixed.
of tartar,
or milk, and one teaspoonful
as cup cake.

one teaspoonful

of socIa. dissolved
Flour
in a slow oven one-half

of salt.

Bake

ginger.

one teacup
one teaspoonful

of but-
cream
tcacup water
as stiff

to make

in one-half
enough
hour.

MRS. A. BEATTIE.

COLUMBIAN COOK BOOK.

55

butter.
mon and cloves,
Filling.-One

Two eggs

and yolk of another,

two cups of sugar,

Spice Cake.

one cup sour milk. one teaspoonful

soda,

teaspoonful

one-half

teas;)Oon£ul

ginger.

Bake

in layers.

one-half

'cup
cinna-

cup of sugar

frosting;
of three
while hot and add one cup seedless

the whites

beat

dissolved

in water:
eggs and pour
raisins.

boil as for boiled
on them

the sugar

MRS. H. F. HARRIS.

White Fruit Cake.

cups
flour.
To one-third

One and one-half
two cups

sweet milk.
ing Powder.
one teaspoonful
cloves.
white and one of brown

sugar.
three
eggs.
of mixture
one teasnoonful
and 'mt

•

0

one-half

cup butter.
two teaspoonfuls
add one cup chopped
nutmeg-; make

one-half
cup
Royal Bak-
raisins,
two cakes of

tOfTether with frosting .

VIOLA

•

CASTLE.

Fruit Cake.

One pint of Aou.r. five eggs.
of butter.

pound

the whites
eight
large

one-half

ratel:,.
half cup molasses.
and allspice;
heat
half pounds
raisins.
adding

one-half

pound

hrown

sugar.

this well and add one. pound currants.

Sift
to 111ixture. Line bake tins with paper.

pound citro'n.

one-half

flo11r over

and yolks
tablespoonfuls
nutmeg.

beaten

sepa~
brandy.
cinnamon
one and one-
this hefore

MRS. C. GRA 1L\~l.

Sponge Cake .

.Th;-ee eg?,s. one and one-half

cups powdered

cream of
rind and half

tartar.

sugar.

two cups of
cup cold water.
the juice of one lemon:

half

flour.

sifted
one teaspoonfnl
hakc in dripping

two teaspoonfuls
soda. grated
pans.

MRS. E. E. COVl.\N.

White Fruit Cake.

One

cup of sug-ar. one-half

Cll! of milk. one-half

t\\"o cups of flour. whites
ing Powder.
two oUnce~ of citron;
mixture.

one

of four eggs.

two teaspoonfuls

cup of blanched

almonds.

one-half

chop

the nuts

and citron

CU') of butter.
Royal Bak-
cup cocoanut.
fine and stir
into
~1RS. C. E. J.

5u

COLUMBIAN

COOK BOOK.

of

One
one-half
yolks
flour,
allspice
cloves.
pcd. one pound
of
tcaspoonfnl
extract

rose water.

vanilla.

cup brown
cnp sour milk. one teaspo(Jnful

sngar,

cu;) hutter.

soda.

Fruit Cake.
one-half

eggs

four
and cinnamon.
of currants,
onc-half

and

one whole

onc pound

cgg.

of raisins

one-fourth

;)Ot111dof citron.

tumhler

of winc.

onc

one

one

teaspoonful

two and onc-half

cnp molasses,
cup~
ot
stonecl and chop-
two OUllce:'1
cn:) of Ponr with one
tcaspoon fnl each of

of Royal Baking

Powdcr;

lemon

and a1nwnd.

Delicious

Orange

add one
IVTRS. J 1\1'1 ES D UN LA P.
Cake.

for frosting,
layers

and on top.

then add finc grated

Two

cups of sugar.
teaspo~nfnls

two cups
Hoyal

flour. one-half
Powdcr.

l1aking

en!) cold water
yolks

five

of

or
cgg~.

milk.
whites

thrce
of four.

juicc
For Filling.-Beat

and g:rated rind of one orange.

white

of onc egg to stiff

Molasses
One cnp New Orlea ns molasses.

this

ter. one teaspoonful
Stir
teaspoonful
minutes.

all

togethcr.
soda .. Beat

salt. one teas')oonfnl
thcn add one cup ho;ling water.

thoroughly

and

hake

immediatcly

froth.

sprcad

add sugar

as
rind of onc orange;
bctween
?\'rr~s. G.'\RDNER ~,T.\NTON.
Cake.
one hcaping
gingcr.

tahlespoonful
thi'ce

hut-
cups of !lollr.
on one
pourcd
twcnty
MATTIE L. n.

One and one-half

cnps

Walnut
sugar.

Cake.
one-half

cup buttcr.

two-thirds

cup

swect milk. whites
Royal Raking
eggs and beat
ers anrl put

Powder.
togcther.

of fOllr C?:f!,"s.two cups of flonr.

t\\'o tcaspoonfuls

Crcam the buttcr

and sugar

then add one cup chopped

nuts;

toget hcr.

add
hakc in lay-

together with hoilcd

frosting.

l\1RS. GEORGE

FERRY.

St. Johns.

Whites

of two eggs.

Cocoanut
frothed.

Cake.

sugar,
~ocoanu.t

two even teaspoonfuls

rolled

in flour; mix just

one cup of sweet milk. one Cllp of
onc cup of
Powder.
to drop from spoon.

of Royal Baking
thick enough

U.M.C.

COLUMBIAN

COOK BOOK.

Angel Food.

57

One and one-half

cups pulverized

sugar,

one teaspoonful

cream of tartar,

of eleven eggs, beat

to a stiff

the whites
the

cream of
i~ into the pan.

tartar

)'ou get

and

flour

last.

Bake

in a moderate

five times.
vanilla,
in first.
until
minutes.

froth.
Do not

one cup of [Jou r sifted
one teaspoonful
extract
the sugar
Put
stirring
stop
oven forty-five
MRS. J. E. HILL.

Stir

to a cream one

of hutter with

two coffee

Mountain
teacup

Cake.

add one

teaC1.1p of sweet mille

three

and one-half

the whites
teacups

and yolks
flour with

l1aking Powder

and two teaspoonfuls

. sugar,
eggs beaten
teaspoonfuls
of vanilla.

se:)arately.
of Royal

lemon or orange.

cups of
of six
three
extract

CAROLINE

LUDLUl\Ir.

Strawberry

Short Cake.

One quart

of flour.

three

tablespoonfuls

three
l'vTake this
three-inch
the middle one and l)ut
ped cream ..

in a soft
jelly cake pans.

of white
dough with

Let

the berries

teaspoonfuls

four

sugar.

of Royal

l1aking Powder.
butter.
in
the first and thircl'be whole. but split
and also a layer of whip-

tablespoonfuls
roll out

sweet milk.

and bake

hetween

B.

One-third
cups
Royal Daking

CUD butter.
flour. whites

one-half
51)00nful
layers.

Fig Cake.
one cup sugar.
of fOllr eggs well beaten.
Powder.

one-half

Flavor

to taste;

CU;) milk. one and
tea-
in three

one heaping

bake

10un<1 of

figs. cut

in small pieces.

them and allow them to stand three minutes.

then pour
then

Fig Filling.-One
over

boiling water
chop fine and add one and one-fourth
cup of water.
between

and let all cook until

layers; make boiled

frosting

cups

sllgar

and three-fourths

thick and smooth

enough

to put

for

top.

lvlATIE CON.\NT.

COLU1\lBIAN COOK BOOK ..

Layer Molasses Cake ..

The yolk of onc egg.

three

tahlespoonfuls

of sngar.

one CllP of molasses,
the ingredien'ts
water,
frosting.

cinnamon

one teas')Qon ful of soda stirred

as stiff

as possihle.

then

add a small

and clO\'es

to taste.

l1ake

in layers.

in the flonr:

one of butte:,
"tli'
cup of hoJing
l;se hoiled

1\1 RS. L YDL\

11.\ TG{lT.

Chocolate Icing Without Eggs.

Ten
one glass
together
st~ve
vanilla.

and

of hrown

tah1csDoonfuls
of milk. one-half

cake of haker's
the milk and SUl2ar, add tl-<: hutter

sugar.

hut1er

the

chocolate.

and chocolate:

cooling

grated.

size of an ('g~.
Stlf
set 011 the
lla\'or with

cook

till

it ~1I11ost gTains.

\\'hile

Lemon Jelly for Cake.

Two-thirds
of corn starch:
...;tirring all
grated
mediately.

of a cup of sugar.
heat all

one eg'~. one k,'el

tahlespoonftll
and add half a pint of hoiling watef

the time.

it on the sto"e

and when

it hoils add the

ril1cl and jl1ice of one lemon

and remove

from thc stO\'C

']11-

together
Put

Boiled Frosting.

One

teacup
to dissol\'c

of fine granulate(l
the sugar:
set
it from the spoon.

it o\'er
the last drops
of one

beat
the sugar

the white
is done

the egg.
until

it livhtly

remove
l)catin~ it
it beg-ins to stiffen.

,'igcrotlsly

or coffee

sugar.

it boil

and just

the fire and let
float off in hair-like
eg~ till you can i1l\'crt
it quickly

CIHJUgh
till.
£1:-
thread-='.
the
from thc fire and
CO"
all
it qu; -k'

then spread

thc time.

water
you pour
In the meantime
dish.
pour
tinn('
ovcr

it slowly over
to heat
the cake.

\Vhcn

Sponge Cake .

Two cups of sugar.
Powder;

two cups of HOllr. three
just

putting

before

eggs, one teaspoonlU

in oven

add half

.

1
a cup

Royal Baking
of boiling water.
Another.-One
of mil~ or water.
Haking Powder.

cup of sugar.

three

egg-s,

three

tablespoonfu)~

one rounding
Do not beat after

cup of flour.
the flour

two teasnoonfuls
is in ..

Ro,.al

SAR.\11.

COLUMBIAN

COOI( BOOK,

59

Sunshine Cake.

\Vhites

pinch
to taste;

of salt added
sift. measure
the whites
yolks

fourth cups of granulated
of tartar,
flavor
the eggs. putting
small
~dd cream of
whites
then flour and fold lightl;'
in moderate

tart~r
in.

and heat

bowl;

beat

and whip
then volks

sugar.

of seven eRgs, yolks of five, one cup of flour, one and one-
of cream
beating;
separate

teaspoonful
of eggs before
flour and sugar;
bowl and the yolks

to the whites
and .set aside
in the mixing

scant one-third

to a very

stiff

u;ltil

and beat
put

through;

froth. whites
stiff;
add
then flavor

very
in.
in ungreascd

in a
to a foam;
sugar
to the
and beat
in.
tin and bake

ove11 the same as for angel

food.

lHRS. TIIOIVIr\S

ITYS LOP.

Devil's Food Cake.

Two cup~ of browl1 sugar,

one-half

cup of butter.

hali ell") of sour milk. onc-fourth
half cup of hot water.
one teaspoonful

\'anilla.

of

cake of chocolate

two big cups ?f flour. one teaspoonful

dissoh'ecl

two eggs. ol1e-
in one-
of soda.

IL\TTIE D.\XFORTI/,

Part

1.-0ne

CUll

miJk. one CUI) of brown
\'anilla;

together

stir

Devil's Food Cake.
of grated
chocolate.
sugar.

and cook slowly;

one-half

cup of

yolk of one egg. onc teas')()onful

sweet
of

Part
together;
whites
of
teas'Joonful

2.-0n('
one-half
two c~'gs beaten

cup of hl'o\\,n sugar.
cup of sweet milk.

stiff:

arId this

to rart

1 and stir

of soda-soda

dis~oh'ed

in a little warm water.

:\IRS,

II.\RRIET

IllCK~,

creamcd
and
flour
in 011('

set aside

to cool.

one CI1I) of hutter.
two cups of sifted

One Cup of cocoa, one-half

cup of brown

sugar,

Devil's Food.

cup of water;
add three-fourths
cream well and add one Clip of milk.

cup of butter.

together

stir

and cook until

thick:

two cups of brown ~l1gar.

three Cups of

one egg.

three-
turn into a
two
flour. olle

of soda. dissolved

in boiling water.

:\IRS.

\Y. ] l. Il.\RT.

fourths
howl;
eggs;
teaspoonful

60

COLUMBIAN

(XH)K B()~)K.

Two eggs, one cup of brown

Devil's Cake.
sugar,
half cup of sweet milk, one teaspoonful
Dark
cup of sweet milk.
and bake in a slow oven.

one-half
of soda,
Yolk of one egg. one cu p of grated
sugar.

cup of brown

two-thirds

part:

cup of butter. one-
two cups of flour.
chocolate,
one-half
Cook like Ctlstard

l\TRS. FHED LOSEY.

Chocolate Cake.

Two-thirds

cup of chocolate

grated.

half cup of sweet milk. one teaspoonful
and cool. One-half
butter
well;
with two CU!)S of flour; measure

and sugar
add one-half

cup of butter.

two-thirds
of vanilla;

cup oi sugar. onc-
smooth
cook until
creal11
two eggs;
and, cllOco.late mixtnre;
.bea~

one cup of sugar.

together;
cup of sweet milk, one teaspoonful

add eggs

of soda slfte

flOtH hefore

sifting.

MRS. J. 'iV. vVOOD\VORTll.

One

and one-half

cup of sweet milk. whites

of baking

Chocolate Marble Cake.
one-half
cups of sugar.
of four eggs.
one teaspoonful

powder.

and milk,
and lastly the well beaten

then flour

(in which

\Vhites of the eggs.

of the mixture

ancI add one tablespoonful

fourths
teaspoonful
butter.
sugar
ing powder).
one-third
in tin alternately.

three-
cnp of hutter.
two cups of flottr. one
cream the
of vanilla:
the bak-
Separate
of cocoa and place

has been sifte(l

MRS. CHAS.

FOX.

Apple Sauce Cake.
one-fourth

One

eup of sugar,

cup oJ hutter.
surrar
cups of stewed
and
b
flour.
of
salaratus.
spices of all kinds. one cup of raisins.

stirred with
teaspoonful

apple
one

eggs.

two

butter
one

one

and one-hal~
three
cups 0
f
teaspoonful
0

,

l\1RS. SARAH BRO\V~.

One cup of sugar,

shortening

size of an e['"g, one teaspoonful

Soft Molasses Cake.
one egg,

two-thirds

CUT) of sour milk. niece of
of
of ginger.
MRS. FRED ALCHIN.

soda.

one

COLUMBIAN ,COOK BOOK.

61

One cup of sugar,

one egg,
one teaspoonful

of cinnamon,

cup of butter,
one-half

one cup of
teaspoonful

Raised Cake.
two-thirds

raisins,

chopped
of cloves, one teaspoonful
thick as you can;

let rise until

of soda. one cup of bread

sponge;

stir as

light;

extra

fine.
l\1RS. FRED ALeH IN.

Fruit Cake.

Two CUl)S of brown

sugar.
cup of buttermilk.
cups of
eg-gs.
of cinnamon.
one even full of socIa. one of baking

flour. one-half
two teaspoonfuls

powder.

one cup of butter,

one of cloves.

one cup of

two and two-thirds
three
one of nutmeg.

raisins,

MISS L. A. \rVI-} EELOCK.

Sponge Cake.

One cup of sugar.

two eggs. one cup of flour. one teaspoonful

haking
water.

powder;

stir well

together.

then add one-half

of
cup of boiliug

HELEN

IHARSIIALL.

Onc-half

cup of sugar

of molasscs.
ful soda.

onc-half

cinnamon

cup of butter
and O"IIH!er.one and two-thirds

n l.-'

Molasses Cake.
and onc egg bcatcn

cup
filled with hot water. one teaspoon-

togethcr.

one-half

cups of flour.
lviRS. C. vV. LONG.

Cream Ginger Cake.

Onc scant

cup of buttcr

sugar. one cup of molasscs.
ful of soda dissolved
cloves,
cups of flour.

two of cinnamon

onc cup of cold watcr.

and lard mixed. onc cup of light brown
spoon-
of

level desscrt

two eggs. one teaspoonful
of ginger,

two and one-half

in the cold water.
and one-half

MRS. B. R. REA RDSLEE.

BUY DRUGS OF BEEBE.

U2

COLUMBIAN

COOK BOOK.

Yolks

of two eggs.

Dark Layer Cake.
two-thircls

cup of molasses.

three-fourths

cup of sour milk. one tablespoonful

sugar,
ing, one-half
ful of soda,

teaspoonkll
flour.

each of cinnamon

one-half

cup of
of shorten-
and cloves, one teaspoon-

MRS. H. E. HUDSON.

Green Apple Cake.

Three
ten minutes;

cups of chopped
let cool;

two tablespoonfuls
and cloves,
three

for
of sugar,
cinnamon

sour apples
three

of sour milk,

eg-gs. one cup of shortening,
to taste,

cooked in one cnp of molasses
one cup
spices
nutmeg.
MRS. A. J. LE\~TIS.

if you desire.

flour,

fruit

cups of

Dried Apple Cake.

One pint of dried apples,

cup of molasses
sugar,
of soda,

one cup of butter,
cinnamon

cloves,

until molasses

soak and chop fine;
two

is taken

egg-s, one
one cup of sour milk, one teaspoonful
and nutmeg,

four

simmer

up;

in one-half
cup of
each

cups of flour.
MRS. GEO. WHITE.

COLUMBIAN COOK BOOK.

63

t>4

COLUMBLAN

COOK BOOK.

BREAKF AST CAKES &

TEf\ ROLLS.

Baking Powder Biscuit.

sift

flour
of salt

Take

one Cluart of

and
and two heaping

it: mix thoronghly
teasl100nfuls

with the
of Roy~l
flour one teaspoonful
lard; mix until
Baking
reduced
cold
milk to make a soft dongh ; add enough Rour to enahle you to roll ont
and as qui<:'klv as
and cut
possible

these
rranc1le the material

Powder;
to a fine grain;

into biscuits.
and bake

a half
stir

teacup
into

in a quick oven.

ingredients

enough

of butter

or

as little

add

GRANDl'vfA.

One quart

of

flour.

four

Waffles.
eggs.

one-half

cup of butter.

spoonfuls
to make

Royal Raking- Powder,
a batter.

a little

salt. milk or water

two tea~
enough

MRS. B. R. BEARDSLEE.

One cup of corn meal,
and one-third
Powder.

one
of sugar,
Royal Baking

Corn Cakes.
two cups of Rr)l1r. O!le egg-. olle-half
teaspoonfuls

cups SWI~~t milk,

t\\'0

cnp
of

11RS. J. W. \iVOODWORTf-f,

Green Corn Cakes.
sweet

corn.

One pint of grated

tea cup of
pepper;

fry in butter.

flour, one tablespoonful

three
butter.

tablesDoonfuls

one egg. a little

of milk. one
and

salt

MRS. E. DE CA:vfP.

COLUMBIAN

COOK BUOK.

65

Rusk.

One pint of milk, one teacup
of sugar,
butter,
as stiff as bread; when light

of yeast; mix thin with flour; when
and four
eggs,
again make out

ounces
to make

ten ounces

light add twelve
flour sufficient
like biscuit
..

:MRS. wIARY \VHEELOCK.

Buckwheat

Cakes.

teacups
Three
Dissolve
ful
salt.
huttennilk
and stir
g'riddle immediately.

~f buttermilk,

in one

soda
in enough

one teaspoonful
tablespoonful
for

buckwheat

soda, one teaspoon-
hot water;
to
Bake on

batter.

add

thin

Thcy arc much bettcr

than raised
IVIRS. G. 1\'1. HOYT.

cakes.

Rusk.

One cup of yeast.

one cup sugar.

cup butter; mould

stir

and let

eggs;
together
milk and one-half
twice its size, mould into rusks
very light. bake
white of an erro-
bb'

in a moderately

risc: whcn

light

potatoes.

add one-half

one cup mashed

three
cup swcct
soft, and when
as long and wide as two fingcrs; when
the top with the

into a loaf quite

hot O\'CI1.

Brush

:MRS. GEORGE FAXON.

Scrape

the kernals

of a dozen ears of grecn corn.

Corn Cakes.

beaten eggs. one cup of sweet or sour milk. and flour enough
If sweet milk is used, acid one tcaspoonful
quite a stiff battcr.
Baking Powder.
if sour milk.
in hot
in round
butter

or.
cakes.

a little

soda.

Fry

to this add threc
to make
Royal
lard, or

LOU \VOOD\VORTII.

Rub one tablespoonful

let

French Rolls.
of butter
Scald
then add half a cup of yeast. half a cup vf
it cool.
into the middle
of the flour without
it stalid
in a warm place until
In the morning mix well and set
roll out and cut

into two quarts

the under

in strips.

of flour.

stirring:

butter

part.

let

one pint of milk.
Sugar: pour
OVer night.
light.

Then

l\IRS. R. ~vIORR ISO:{.

Gfi

COLUMBIAN

COOK BOOK.

One egg, one pint of sweet milk.
teaspoonful

one-half

Powder.

even teaspoonfuls

of Royal
thin with graham

of salt;

stir

Graham Gems.
three

Baking
flour.

MRS. F. D. FOX.

Corn Fritters.

or

"

Many

eggs.

a dessert

tablespoonful

t
fritters
corn as with fresh.

"of
oys ers _
Put

fine and then a~[(:

one
about one-half

are not aware
that
as well with canned

bowl. a can of nice corn. chop quite
of sugar.

housekeepers
corn can be made almost
into a chopping
three well-beaten
of salt,
cream,
tablespoonful
taking
flour.
shape
into thin fritters
also be cookeo on a griddle with a very little butter
the fritters may he made thinner

Powder:
less as is necessary.
fat.

Royal Raking
a little more or

tablespoonfuls

one teaspoontuf
0
into which has been sifted a large
about
l\1ix thoroug-hly.
fritters may
in this case

l1SC your own judgmcnt

These
fat;

than when fried.

and fry quickly

pint of flour

of melted

spoonful

butter,

two

in hot

MRS. F. D. FOX.

Griddle Cakes.

Two cups

soaked

bread

crumhs.

spoonful
Stir until

of melted
smooth.

lard, one small

one cup s'weet milk, one table-
thin if necessary.

socIa.

teaspoonful

Two
spoonfuls
Powder.

eggs well
sugar.

two

beaten,
cups

Sally Lunn.
two
flour,

tablespoonfuls
two

teaspoonfuls

butter,

two

Royal

table-
Baking

For Perfect Bread and Pastries

use TUBE ROSE FLOUR

MRS. A. E.

'vV.

COLUMBIAN

COOK BOOK.

U7

----

--~

-~_~

-

T

--

-

~-

---

68

COLUMBIAN

COOK BOOK.

Miss Matta
Warren,

Fine

Millinery,

SMILEY'S

SHOE
STORE.

Shoes that Fit

,

therefore
and Wear Well.

Look

202 Washington

St.,

Owosso, Mich.

OWOSSO,

106 N. Wash. S1.

NOT THE ORDINARY
KIND, BUT BETTER

in Workmanship,
better
in Materiql,

Better
better
in Style.

Walk-Over
Dorothy Dodd Shoes for Ladies

Shoes for Men.

LOOK US UP.

Rolla L. Chase,.
The Home of Good Shoes,

Owosso, Mich.

Possibly

those Headaches

are

due to imperfect
me about

eyes, see
it.

F. B. Holman,

EXPERT EXCLUSIVE

OPTICIAN.

119 West Exchange St.,
Owosso, Mich.

COL UMBIAN COOK BOOK.

69

Overflowing with the best

Ready to Wear Garment Dept.
two extra values.

from Styledom,

our Ladies
is a busy one, here are

- --- - --- --- - -----, --- ------

$25

Special Ladies Tailored Suits:

::SUits, constructte'd

We ;'f!e~ Ol:r elegant
~re(
I.JoLl~]". long stylish
conl>ldered

from $B2 up to$iJ,') value
"oat
the uest Suit

popular
1D new shanes
for
season,

in
effects
\'alues

hoth

the

ttc

specially

s~ll'cted
Princess
of Hlue. Brown
special

and Din:.

fine Tall
toire
anrt Green

.

Our Great 1908-1909 Special Value Coat:
t I~h..t. Coat
wle.

T.hls season we make
can
The
1:Teat weari,,/.:" qu ..dilles.

the g-rea tCi"t effort we have
",t
fahncs
coat.

in this
are
A$J:!.50to~15\\'inter

.11lU \,'ill not Ute'n.tail

1I0t onl"
Lhe style

.o~151"r$".!I!)

IlUt P"~St'S!i

ever made

cI elsewhere

earcploud

etata-c.

of this

c"at

that

,to presen
tor

less

than

line in a;.p ..ar-
Is of
ut'st.

the

$9 95

p:\.trons

frulll

tour

12;10

.

-------------------
Owosso,

Mich. D. M. Christian,

--------.----'-------
Owosso,
Mich.

A Visit

and thorolll!hlv

to Our Big Carpet
YOU that we can

convlncl:'

accur

telv and ,',:orwnlically.

Try

""ill quickly
Wants.
test.

quickly.

V,arpetl-. Hugl'i and Drapt'rit's.

Section.

serve
it. we are

your
anxious

t100r

co\'erlng

to stand

any

l:~....t 2.1inch \.:.'!) StCt'l

~ult ~ase ~peclal
Case t:\'cr madc,

spcdal

WI' offer

I' C
f~amc Suit

al

Leathte'r
lIark
Inch Hea\'y
$.'> ~ult Case,linen

Case 1<:xtra .•

hrown
lined with fold

cowhide

.

Travelers Goods.
Suit

98

C

\ 2t 3 98

Goods
shown

New Dress
Silks always
AS "ofln a!; a new weave
j!OOdli makes

and
here.
In l>laek or
itl< al}war-
tlnd it here, we }lric1e our-
styles
shown

~olorel1l1re!;s
.mee you'll
SelYes on the ullto
In hoth
drtSS
clppartment.
in tbls
Wp Wuuld
like

the mInute
silks

I'(ood~ and

have

you

to
~how you the material
suit
~own
You'll be more'

than

or

and we

are

pleased,

Jet

us
next
posltin~

for your

.

Get Acquainted with Our

Economy Basement.

Soa p

Soap

Ivory

(I Bars Fels Naptha
o Bars Sunny Monday
o Bars
Soap
3 Boxel'i Best Matches
u-;) 4 ~toYe Blacking
II CUDS and Saucers
~.nainel CO\'l'red
Splendid
A big line of

Hoasters
Drin king- Glasses

I"resb Candleti

~pecl411 the pound

:n .. J1sh

25c
25c
25c
,. We
lIIc
A8e
ll!lc
:?c

IOe

70

COLUMBIAN

COOK BOOK.

COOKIES AND FRIED

CAKES,

Molasses Cookies.

One
shortening,
salt and ginger.

and a half cups of molasses.

one-half

cup sugar.

two-thirds

cup water.

two level

teaspoonfuls

one cup
soda. a little

MRS. C. E. JACKSON.

Two cups

sugar.

one heaping

cup of buttcr.

White Cookies.

teaspoonful
vanilla,

flour

soda. one-half
to mix soft.

tcaspoonful

cream tartar.

four eggs. one-half
onc teaspoonful

MRS. B. MAR\'J~.

Fruit Cookies.

One and one-half

in thrce

one cup of chopped
solved
one-half
thin and bake a~ other

teaspoonful

cups whitc Sl1!.~'ar.onc cup of butter.
teaspoonful

and seed cd raisins.

one-half

tablcspoonfuls

of milk. OIlC teas ,oonful

three

eggs,
soda dis-
of cinnamon,
roll

each of allspice

and clo ..'cs.

'six cups of flour;

cookies.

l\1RS. n. H. BEARDSLf..t~.

Fruit Cookies.

One and one-half

Ctl1)S of sug-ar. onc cup of butter.

soda dissolvcd

half cups of flour. onc ponnd of ChOPDCd
spoonful
ful Royal Baking
eggs.
one-half

Powdcr
pinch of salt. onc

heaped.
teaspoonful

in onc-fourth

tea~poonful

clovcs:

rai~ins. onl' and one-half

cup warm water.

one-fourth

cup swcet milk.

drop with a snOOIl

one-half

of cinnamon.
.
~IHS .. \ .. \ .. \R~lS.

.

two and one~
tea-
one teaspoon~
three
nutmeg.

71

two eggs, one-half

cup
to mix

COLU2\llH./\.N COOK HOOK.

Edith's Cookies.

Two cups of sugar,

one cup of shortening,

ci SOUI' milk, onc teaspoonful
soft.

of soda, nutmeg;

stir

in flour

Eggless Cookies

Two cups of sugar.

soda. onc teaspoonful

onc cup of butt cr. onc cup of swcet milk, one
to roll out

\.~t1lilla.

enough

Flour

teaspoonful
well.

eggs. one cup of huttcr.

Cream Cookies.
one-half

" Three

01 sugar,

one teaspoonful

~Od~l. nutmeg-.

Ginger Snaps.

JVIRS.

JVI. l-I. C. \ R R.

cup of cream.

two cups

MRS. B. MURDOCK.

I:oil all

together

the following

ingredients:

teaspooniul

butter.
one-half

In the meantime

one
teas/HJonful

SUgar. one cup of cooking molas:;;es. one-half
a~l(1 part
ginger.
clnnamun.
rno!.
the above mixture.
teaspoonful warm water.
oi flour. and make stiri enoligh
buttered

:\()w dis~()h'e
and beat

1)(1n5.(J'j\'infr

to rollout

clo\'es.

siit

one-hali
into mixture.

part

CUi) shortening.
teaspoonful
one

One cup of browlI
lard
groulld
it
t"Cmoye from the I1re and let
intCJ
in one
in the remainclet
and cut; place them on well.

teaspoonful

soda

stir

t\\"O cups of flour and stir part of it

them ',)Ient y oi room to SI)reacI.
~IR~. C.

a

•

II .S\lITII.

b

b

Two

ClipS

Water or sour
tract. onl'

sugar.

one
lIlilk. olle teas
vanilla

eggs.

butter.
oOllfnl soda. one teaspoonful
e'\:trat't.

iour

teaspoonful

tabIespuonfub

lelllon 1..','

Sugar Cookies.
three

IvIRS, A. BE.\TTI ",.

,\nother.-One
teaspoonful
to roll

half
enough

large

cup of sugar.

two-thirds
in two teaspoonfuls

cup hutter.
hot water.

onc-
flour

soda dissoh'ed
thin:

fla\'or with

lemon.

------------------~------ --------------

COLUl\1B£AN COOK BOOK.

Hermits.

One cup of butter,

and currants

raisins

cup of
milk, one even teaspoonful
cloves and allspice.
on top.

one and one-half

cup sugar,
three
of soda. one teaspoonful

chopped

fine,

tablespoonfuls

three

eggs, one
sour
each of cinnamon,
in halves

put

one pound of English walnut meats;

MRS. L. DOOLITTLE.

Owosso, Mich.

Cookies.

Three
eggs.
sweet milk,
to roll

of
enough

two cups of sugar,
two
thin;

teaspoonfuls
season

to taste.

one cnp of butter,

one-half

of Royal Baking

Powder;

cup
flour

MRS. EDD. HAIGHT.

Soft Molasses Cookies.

Two cups molasses,

one cup sugar,

shortening,
flour enough

two eggs, one teaspoonful

to roll out.

one cup buttermilk,
socIa, one teaspoonfpl

one cup
ginger:

VIOLA VAN BUl~GI-lER.

Hermits.

Two

eggs,

one

and one-half

one

tablespoonful

butter,
soda
sweet milk, one cup of currants,
teaspoonful
cookies.

each of cloves

sngar.

one-half

cup white

dissolved'
or stonecI and chopped

cup o~
oj
one
IVlix very stiff and bake as

tablespoonfuls
raisins.

in two

and allspice.

lvIRS. ). H.RODSON.

Ginger Cookies.

One cup of New Orleans molasses,
cup boiling water,

two-thirds

butter,
mix very soft.

one-half
one

teaspoonful

cup of sugar.

one cup
soda, ginger;

MRS. HUNTLEY.

One cup of hickory meats
two heaping

two cups of sugar,
paper and bake in quick oven.
makes

twenty.

about

Macaroons.
pounded
fine,
tablespoonfuls
Stir as little as possible.

two eggs
(not beaten),
flour; drop on greased
receipt

This

A. D.

COLUl\IBIAN

COOK BOOI\:.

Three well-beaten

eggs,

a foam.
Dissolve
into the mixture.
Season with nutmeg.

a teasDoonful
Then

turn

Cookies.
two cups
soda

sugar.
in a little
flour

one cup butter.

hot water
and mix vcn'

beat

to
and turn
soft.

all

into the

Bake in a quick oven ..

l'vTRS. CLAYTON

JOHNSON.

Cookies.

Two eggs.

two cups of sugar.

of butter. one even teaspoonful
Baking Powder.

onc-half

cup of buttcrmilk.
of soda. one cvcn tcaspoonful

OIlC cup
of Royal

l\1RS. A. RANF.

Boss Ginger Snaps .

. One

cup of New Orlcans

molasscs.

one tablespoonful

shortening,
When cold, add one tablespoonful
ful soda. oi!=solved in six tablespoonfuls
quite hard.

ging-er:

one
boil all

cup
toget1H'r

vincgar

and onc lc\'cl

onc
cup
llIinnte=--.

su~ar.
tin.'
tablcspoon-

watcr;

I"nead ill

ilollr

until

l\1RS. FR.\NK MARSII.\LL.

Two cups best molasses.

Molasses Cookies.
one cup sugar.

cup of butter.
or drippings
mix too stiff.

two tcaspoonfuls

soda.
can be used; whcn using

one cup sour milk. olle
lard
Do not

two'
lard. add a little salt.

tcaspoonfuls

ginger:

l\1RS. DR. L. O. LUDLU~r.

Seven tablespoonfuls

sugar.

three

tablcspoonfuls

Fried Cakes.

of hutter.

three
t\\"o tea-

lard. melted.

tablespoonfuls
spoonfuls Royal Raking
extract

vanilla,

flour enough

two eggs. one cup of sweet milk.

Powder.

one-half

11l1tmcg-. one teaspoonful

to mix soft.

GRAND!\1 A CROS:--.

Another.-

Two

five tablespoonfuls
spoonful
roll

in pulverized

soda.

salt

eggs.

one
sour
cream.
ancl nutmeg.
sugar when

one-half

and
one coffee

Turn

cold.

cup granulated

cup buttermilk.
\'ery often while

one
frying
IVIRS. J. nO\VLHY.

sugar.
tea-
and

CCILUJ\I BrAN COOK BOOK.

Jumbles.

One pound

and one-fourth
ful of water;

sugar,
pounds
roll out very thin

three-fourths
pound
flour, one teaspoonfttl

butter,
soda

four

eggs. one

in one tablespoon-

and soft.

1\1RS. G. vV. II.

Fried Cakes.

One and one-half

cup sugar.

fuls melted
m meg. /1\1 ix soft.

lard,

three

eggs. one

and fry in hot

one CU} sour milk.
teaspoonful
soda.
lard and

roll

four
a little

tablespoon-
and
sug-ar.

salt

in powdered

J

MRS. FRANK

Doughnuts.

JOHNSON.

One and one-half

cup sugar.

hutter,
Raking

one and one-half
Powder.

one tahlespoonful

cups

two eggs.
sweet milk.

three
three

teaspoonfuls
teaspoonfuls

melted
Hoyal

salt; mix soft.

:MRS. \V. G. CAIVfERON.

One cup of sugar.

one cup of sour milk,

Fried Cakes.

spoonfuls
spoonfuls
one-half
soft

one-fourth

teaspoonful

of hutter,
of Royal Baking
nutmegs.

one teaspoonful

Powder.

one teaspoonful
of ginger
in pulverized

as can be handled.

Roll

four
of

eggs.
saleratus.

two

three

tahle-
t-ca-
of salt. one and
l\fix as

or cinnamon.
sugar while warm.
MRS. J. H. ROBSON.

Fried Cakes.

One
buttermilk,

cup of sugar,

one-half

cup of sour

one egg. one teaspoonful

one-half

cream.
each of ginger,
MRS. F. \i\TOOD\i\TORTH.

cup of
and salt.

soda

One

cup of sugar,

Molasses Cookies.
one cup of butter.

one

of soda in molasses,
in buttermilk,

one cup of buttermilk,

one egg. one teaspoonful

cup of molasses.

onc
one teaspoon-
flour

of ginger;

teaspoonful
ful of soda
to roll.

MRS. FRANK ALCHIN.

~-

-----------1 --

-----

--------

.,dHAN COOK BOOK.

cr

----

Fruit Cookies.

(if
of soda dissolv.e(l
each of
flour

raisins;

i

enOl

teaspoonful

la"

..:k

1.

1tIRS. GEO.

IVIcGLINCH.c,

'I.

Two cups of sugar,

two eggs. one cup of ~hortening,

u:"ecl. acId a pinch of ~alt). one teaspoonful
t~blespoonfuls
C1tlllamon
mix soft.

one cup of chopped

and cloves,

sour milk,

one-half

of

Two cups of sugar,

White Cookies.
one cup of butter,

two-thirds

cup of swer'

milk,

three

eggs. one teaspoonful

of soda, one of baking

powder.
AUNT MARY DONAHUE.

White Cookies.

Two eggs, one cup of brown

sugar,
one teaspoonful
powder,

of baking

one cup of butter,
of SOM, four
nutmeg

or vanilla,

cups of

one-half
flour,
one-hali

cup of Sweet milk with
one-half
teaspoonful.

teaspoonful
of salt.

MRS. JAMES HOAG.

cup of sugar,
of soda dissolved

One
spoonful
cup of chopped
one teaspoonful

raisins,
of cinnamon;

Oat Meal Cookies.
two-thirds

cup of butter,

in six tablespoonfuls

two cups of Quaker Oats,

two eggs, one tea-
of sweet milk, one
two cups of flour,

stir well and drop two inches

apart.
MRS C. E. WAY.

.

76

COLUMBIAN

COOK BOOK .

and
frl

COLUMBIAN

COOx. BOOK.

77

JOYCE'S

Cleaning and
Dye Works.

Cleaning,

Pressing,

Dyeing,

Repairing of Ladies' and

Gent's Garments.

Rooms

1 and 2 Thomas Block

Over Murray & Terbush
Dr.D

No Lamb

0

Specialist

for

the Eye, Ear,

Nose and Throat.

st.

108 E. Exchange
Owosso, Mich.
Union Phone 418.

Mail or Express
promptly attended to.

orders

Eye Glasses
Spectacles.

and

Owosso, Mich.

Chriso Rentschler
Maker of High Grade Photographs, Artistic Framing,

men ts made by Photo Process.

Enlarge-

Union Phone 91.

107 N. Washington

St., Owosso, Mich.

Attend the Best for a

Business Course.

Shorthand Course.

Owosso Business College,

Owosso, Michigan.

Union Phone 666.

j. E. Aitken, President.

78

COLUMBIAN

COOK BOOK.

We Show At All Times!

l~HE

Latest Styles,
mense Assortment

the Very Best Makes an:i an Im-
of Men's, Boys and Children's
Clothing, Hats, Caps, Shirts
Hosiery,
Underwear
and Gloves. Women's, Missec; and Child-
ren's Suits, Skirts, Raincoats and Clo1ks.
(~arpets, Rugs
and Linoleums, Draperies, Window Shades
and Lace
Curtains, Dress Goods, Silks and Dry Goods of all kinds.

Furnishings,

and

Journal

and

pattern

'sewing.

The Ladies' Home

are on sale at our

the Ladies' Home
counter.
Style Book
tells you all
the new fabrics and then shows how to make them
the Quar-
By

Journal Patterns
Home Dress Makers will find the Quarterly
It
a great help in planning their
about
up stylishly and at the lowest cost.
terly,
mail 10c extra.

including any 15c Journal

pattern, only 20c.

Price of

WE WANT YOUR PATRONAGE.

and

Osburn

Sons,

Since 1857 Owosso's Greatest Store.

-

---------

COLUMBiAN

COOK BOOK.

7B

PIES.

One cup of lard or part butter,

Pie Crust.
three

ful of salt, one scant

teacup

of

ice water.

cups of flour, one teaspoon-

Banana Pie.

Fill pie-tin with

crust made

fill with thin slices of bananas;

of butter,

prick

\Vhile
cover with sweetened whipped

and bake.

warm,
cream and serve

at once.

Pumpkin Pie.

,Four

heaping

tablespoonfuls

of grated

pumpkin,

one

teacup

of milk,

two eggs. one-half

cup of sugar;

season

to taste.

F.

Cocoanut Pie.

One pint of milk.

one
of sugar.
together
Stir all
with under-crust

tablespoonful

the beaten whites
of gelatinc.
and flavor with yanilla;

onl\'..

two-thirds

of two eggs.
dissolved
one cup of cocoanut;

cup
in a little milk.
hake

MISS M.\l'D R.

Cream Pie.
cup sugar.

one-half

the white

of olle

egg.

olle

Deat

together
of

tablespoonful
only.

Flavor with

flour and onc cup of milk.
frosting

yanilla.

~rake

Bake with uncler-crust
for

top.

R.

Green Tomato Pie.

Use tomatoes

two teaspoonfuls
vinegar,
crusts.

one

just beginning
of
small
sprinkle with

lemon.
cup of sugar;

to turn.
piece of butter,

pare

and slice them thill.

one tablespoonful

flour

and bake with

two

lVIRS. GEO. P.

\VARNE.

t;O

COLUMBIAN

COOK BOOK.

One

cup of stewed

pieplant,

one cup sugar,

Pieplant

Pie.

flavor with lemon.
add the beaten whites
until

nicelY brown.

Bake an under-crust

as for custarcl.

of the eggs with a little

sugar;

set

yolks of

two eggs;
vVhen clone,
in the O\'cn

One

cup of sugar,

starch.
eggs

corn
hutter,
rind and juice

two
eggs,
and sugar.

of

lemon.

one
one
Then

lVTHS. SNOVER

Lemon Pie.
cur

of sweet milk,

two

tablespoon
acId milk and corn starch,

butter.

ful

tahkspCi(lnf\1!.:.
together
Beat
the grated

IVfRS. 11. \V. HUNTLEY

T'hrce bowls of meat,

five bowls of apples,

Mince Pies.

one bowl of suet. one bowl of seedcd
two tablcspoonfuls
spoonfuls
pepper.

raisins.
two tablespoonfuls
salt.

cloves,
two

tablespoonfuls

one bowl of molas~es.
Brown
to tastc;
t\\'o tablc-
cinnamon,
Brandy
taste.

to suit

sugar

l\'fRS. C I [AS. B. \VEST

Two cups of milk, yolks of two eggs,

two-thirds

Chocolate Pie.

of Hour,

two tablespoonfuls

the size of a hickorynut;

heat

when hot, add the flour dissolved

two tablespoonfuls
a piece of butter
and sugar
cold milk;
thickencd:
paste.
with two tabIcs:10onfuls

together;
add the beaten
flavor with

baked.

\\'hen

cover

yolks

vanilla.

the eggs;

of
and bake

in a pie plate

lincd with
the pic with the two bcaten whitcs mixed
to oven and brown slO\dy.
l\TRS. C. E. J.\CKSO;';.

Rcturn

of sugar.

of grated
the milk.

of a cup of sug-ar.
chocolate.
chocolate
in a little of the
\Yell

let all cook until

Summer Mince Pies.

Four

one and one-half
two-thirds

crackers,
one cup of water.
raisins;
- - - ---
For Perfect Bread and Pastries

to taste:

spice

----

-

two eggs bcaten

and stirred

cups of sugar.

one cup of cidefj
one cup of choppe<
in at
thc last.
~r.\RY H. c.
use TUBE -ROSE FLOUR

of a cup of butter.

--~-----

COLU:\I BL\:'\ COOK HOOle

KI

One
spoonful
whites
of
with three

juice

lemon,
flour with
two.
tablespoonfuls

After

and
a half

Lemon Pie.
g-ratecl. one
rind,
cup of cold water,

pie is baked.

spread

over

cup sugar.
three
eggs,

one
table-
reserving
the beaten whites

sugar;

return

to oven and brown.

l\fRS. G.

IL

Lemon Pie.

One cup of sugar.
and the yolk of another.
of a walnut.
Then COver with the beaten white of one egg and let brown.

grated
aile hea~)ing tablespoonful

rind and juice of one lemon.

of a cup of water.

into crust

two-thirds

Pour

flour. hutter

one egg
size
and bake.

l\1rs. J.

IL CROS~.

Lemon Pie With Raisins.

The grated

pulp of one lemon.

one cup water.

one cup of seeded
one tablespoonful

and chopped
/lour.
ltake

raisins. one cup sugar.
with two crUst~.

This

quantity

is sufficient

for

two small

pies.

MRS. JANE Dl! \' L.\ P.

Bakewell Fatties.

Dreak in a basin
sugar;

of
the whole

dissoh'ed.
it
forms
and spread with raspberry

half pound
butter:
beat
nice paste
POur 011 as much of the cu~tard
thick.

I1ake in quick

oven.

one egg. add the yolk:; of six 1110re; beat
when
until

add half

in a
a pound
of warm
line the pans with
then
of an inch

pre~en'es;

as will make

it a quarter

a custard;
or strawberry

~IR~.

\\'ILL

I\OI~~O~.

Whipped Cream Pie.

Take

one

cup thick

sweet

cream.

and Aa\'or

to taste.

droD hits of jelly oyer

the top.

beat until
~Iake

a rich crust

light

as eggs

for
and bake.
The above will

sweeten

frosting.
Spread on the cream:
make

pies.

two

S. R. R.

CULUMBIAN

COOK BOOK.

Pieplant

Custard

Pie.

Two

tablespoonfuls

of water,

t \vo tablespoonfuls

the white of one for the top. one cup of sugar,

saving

eggs,
spoonful
stir all
fill a pie tin; pottr mixture
cover with meringue

of flour;

over
and brown

together;

peel and slice enough
takcn

\Vhen

and bake.
slightly.

of butter,

twO
one table-
pieplant
to
from 0\ ~n.

MRS. F. A. MARSllf\LL.

Mince Meat.

Three

bowls of meat,

five of apples. one of molasses.

cider. one of suet or butter.
gar, one of boiled
one bottle
sugar,
of brandy
cider. one tcaspoonful
boiled
nutmeg,
gether
meat and spices;

in some oi
raisins
until
it is cold.

grating
and spices.

if you prefer.

except meat

add brandy

lemons,

three

after

or,

each of salt, pepper.

two of raisins.

one of vine-,
fi\'c 01
leave out and add 11l0re
cloves.
to-
011 the
scald it.

Cook all
pour
is used.

thc outside.
are tendcr;
1f suet

cinnamon.

MRS. GEORGE

\VH1TE.

One lemon

grated,

Lemon

Pie.
one CllP of water.

one tablespoonful

of flour.

yolks

of

two eggs,

the whites

for

frosting.

one

cup of sugar.

AUNT MARY DONAIIUI~.

Juice

and grated

"

Lemon

Pie.
rind of one lemon.
three
all

small

piece of butter,

of corn
the whites with

starch;

beat
three

three
eggs,
teaspoonfuls
crust.
Beat
the pie, set

one cup of sugar.
tablespoonfuls
and

together

of milk.

yolks of
tWO
in a rich
cover

bake
of ~ugar.

tahlespoonfuls

in oven and brown.

MRS.

JOHN LINK.

-- ---

COLUMBIAN
----

---

COOK. 1300le

84
----------

COLUMBIAN

THE

-------

COOK BOOK.
-
Go to...

- ---

State Savings Bank Norry Copihln

Owosso, Mich.

I:>i~ys 4 pe....Cent

Interest on Deposi ts.

OFFICERS:
Pres.

W. F. Gallagher,
A. L. Arnold,
\V. A. Rosenkrans,
M. Miner,

and Cashier
Vice President
Vice President
Assistant Cashier

205 N. Washi ngton Street

OWOSSO, MICH.

P'OH

Ice Cream

Fine Confectionery

... AND ...
Lunches

AT ALL HOURS.

-

Artistic Floral Designs
and the Choicest Cut Flowers
Sunnyside Greenhouses,

of all ki ods.

Joo. S. Schleider, Prop'r.

Owosso, Mich.
-

YOU "YILL ~"IND EVERYTHING

DESIRABLg

IK

Clothing, Shoes and
Men's Furnishings

MURRAY &. TERBUSH,

Owosso, Mich.

C O L U M B I AN  COOK  BOOK. 

H5 

When  in  Owosso don't  fail 

to visit  the 

> Lawrence 
Department  Store. 

The Biggest,  Busiest  Bargain  Store in Central  Michigan, 

You will here find Economy  Prices in 

Dry Goods, 

Hardware and Stoves, 

Groceries, 

Wall  Paper, 

Millinery, 

Ladies Coats, Furs, 

Carpets,  Linoleum, 

Furniture, 

Crockery, 

Enameled Ware, 

Sash and Doors, 

Etc., Etc., Etc. 

86 

COLUMBIAN  COOK  BOOK. 

PUDDINGS: 

English  Pudding. 

One  cup of  molasses, one-half  cup  butter,  one  cup  of  sweet  milk, 
one  teaspoonful  soda,  one  teaspoonful  different  kinds  spices,  one  cup 
of  chopped  raisins,  three  and  one-half  cups  of  flour;  steam  throe 
hours. 

MRS.  S.  W.  WRIGHT 

Cream  Puffs. 

Three-quarters  cup  of  flour,  one-third  of  a  cup  of  butter,  one-
quarter  of  a  pint  of  boiling  water.  Boil  butter  and  water  together 
and  stir  in  the  flour  while  boiling;  let  it  cool  and  add  three  well-
beaten  eggs,  drop  on  tins  and  bake  thirty  minutes  in  a  quick  oven. 
Fill  them  with  the  following:  One  cup  of  milk,  one-half  cup  of  sugar. 
one-third  of  a  cup  of  flour,  one  egg;  beat  egg.  flour  and  sugar  to(cid:173)
gether  and  stir  into  the  milk  while  boiling;  when  cool,  flavor  to 
taste. 

MRS.  Z.  C.  THOMAS. 

Suet  Pudding. 

One  cup  of  suet,  one  cup  of  raisins,  one-half  cup  molasses,  one-
half  cup  sugar,  one  cup  sweet  milk,  three  cups  flour,  one  teaspoon(cid:173)
ful  soda;  s*?am  three  and  one-half  hours. 

MRS.  W.  W.  DENNIS. 

Graham  Pudding. 

One  cup  of  molasses,  one-half  cup  butter,  one  cup  of  sweet  milk. 
one  cup  of  raisins,  one  egg,  one  level  teaspoonful  soda,  two  CUPS 
even  full  of  graham  flour.  This  receipt  will  serve  twelve  persons. 
Steam  three-quarters  of  an  hour. 

A L E NE  DOOLITTLE. 

COLU~lBL""N

COO~

BVOK.

Raisin Puffs.

Hi

cups

two
Steam onc-half

of

three teaspoonfuls

powder
flour, one of milk, one of

baking

hour

in small
IVIRS. SNOVE R.

cups.

Two eggs, one-half

cup butter,

'wo tablespoonfuls
"aisins chopped

sugar.
very fine.

Four

eggs,

onc quart

Spanish Cream.
of milk,
beat

one-half
the whites

box Cox gelatine,

six

and yolks

separately

powdered
tablespoonfuls

sugar;
of sugar

in each.

Soak the gelatine

ta?lespoonfuls
WIth three
small portion
~oiling, add gelatinc
I11ghot; but clo not
eggs and flavor
with whipped

of milk and put

remainder

on to boil.

and yolks of cggs,

stirring

constantl}'

let boil.

to tastc. pour

from thc stO\'C. stir

Take
in mould and set

in cool place.

cream' make it the cIa\. hciorc usin<T.

•

b

,

in a
"Vhen nearly
until boil-
in the white of
Sen'c

JENNIE.

Saucc.-One

cup sugar.

one-half

SP~ol1ftll
brtng to a boil.

\.incgar,

one
Serve

teaspoonful
hot.

cup hutter,
lemun

onc cgg, onc tahle-
\Veil and

Hcat

extract.
l\IRS. J. nO\\'LBY.

Two

large

oranges

pt1dding dish and potlr o\'cr
COrn starch
Let
SUgar.

pudding
stand

without
and cool.

Orange Pudding.
parcd

and cut

in pieces.
them one cup of sugar;

sugar

and pour

it o\'cr

put
in bottom of
thcn makc a plain
and

oranges

l\IRS. E. :\1. PLC;(KETT.

Currant Pudding.

For

four persons.

size of walnut,
make a stiff batter
basin.
in a small

..
Serve with

t\\'o teaspoonsful

take one cup of swcet milk. a piece of huttl'l'
10
Steam

baking- powder:
teacup English

110ur enough
currants.

\dd one-half

suet

pudding
~IR~.

sauce.
\. D. GRIS\\'OLD.

H8 

COLUMBIAN  COOi<  BOOK 

Cracker  Pudding. 

Let  come  to  a  boil  a  pint  of  milk  and  a  small  piece  of  but'.er. 
Add  ten  or  twelve  crackers  rolled  fine,  one-half  cup  of  butter  ana 
beaten  yolks  of  three  eggs;  flavor  to  taste.  Remove  from  stove. 
Make  a  frosting  of  the  whites  of  eggs  and  one-half  cup  sugar.  P°ur 
over  top  of  pudding  and  brown. 

MRS.  E.  M.  PLUNKETT. 

Apple  Dumplings. 

Make  a  light  baking  powder  biscuit  dough  and  roll  quite  thin; 
take  pieces  about  four  inches  square,  roll  in  them  half  an  apple  cut in 
pieces.  Put  in  deep  tin, one  cup  of  sugar,  one-half  cup  butter,  a  large 
cup  of  boiling  water;  put  in  the  dumplings  and  bake  one-half  hour. 

VIOLA  CASTLE. 

Cream  Rice  Pudding. 

One  quart  of  milk,  three  tablespoonfuls  rice,  three  tablespoon-
sugar,  one-half  teaspoonful  salt,  one  tablespoonful  butter,  one-halt 
teaspoonful  cinnamon,  a  sprinkle  of  nutmeg,  one-fourth  cup  raisins; 
bake  in  slow  oven  two  hours. 

M I N N IE  DRAKE. 

Steamed  Pudding. 

One  cup  New  Orleans  molasses,  one  cup  of  milk,  one  cup  suet 
chopped,  two  and  one-half  cups  Hour,  one  cup  raisins,  one  teaspoon(cid:173)
ful  soda,  one  teaspoonful  of  cinnamon,  cloves  and  salt;  steam  in  tea(cid:173)
cups  one  hour;  serve  with  sauce. 

MRS.  G.  W.  rl. 

Delicious  Lemon  Pudding. 

The  juice  and  grated  rind  of  one  lemon,  one  cup  of  sugar,  yolks 
of  two  eggs,  three  large  tablespoonfuls  flour,  a  pinch  of  salt,  one  p 'nt 
rich  milk;  mix  the  flour  and  part  of  the  milk  to  a  smooth  paste;  add 
the  juice  and  rind  of  lemon,  sugar  and  yolks  well  beaten,  and  tin-
rest  of  the  milk:  line  plate  with  puff  paste  one-fourth  inch  thick: 
pour  in  custard;  bake  in  quick  oven.  Beat  the  whites  to  stiff  froth. 
add  two  tablespoonfuls  sugar;  spread  over  top.  To  be  served  with 
whipped  cream. 

MRS.  C.  GRAHAM. 

COLU~lBIAN

COO~ BOOK.

I:i!J

Puff Pudding.
two teaspoonfuls
soft.

Place

Stir one pint of flour,
into milk until
quite
in each a spoonful

salt
put
venient
minutes.
eaten with a sauce macle of two eggs, one-half
of sugar
strawberries.

baking
in steamer

powder
,veIl greased

one of berries
and
spoonful

and a little
cups,
(or any con-
steam twenty
and
and a cup
a cup of boiling milk and one of

is delicious macle of fresh strawberries

sauce),
This

coyer with

cup butter

thoroughly

of butter,

pudding

another

beaten

with

then

l\1ABEL TRASK.

One

cup of molassc~.

one

cup of sweet milk.

one

and

Graham Pudding.

cups of graham flour. onc cup of raisins,

one tablcspoonful

fourths
huttcr. onc cgg. onc tcaspoonful
half nutmcg,

a littlc ~alt;

~oda. one tcaspoonful

cinnamon.

stcam two hours.

YfRS. C. E. JACKSON.

three-
of
one-

Onc cup of buttermilk.

Washday Pudding.
two tablespoonful~

~()c1a.one of salt. onc pint choppcd
graham flour.
syrup.

and steam onc hour.

apples;

stir

Servc with

sugar.

olle teaspoonful
to a stiff batter with
and maple

huttcr

l\fRS. G. n. F,\XON.

Steamed Molasses Pudding.

Thrce

cups

flour. one cup of clark molasses.

one Cll') hot water.
Servc with a sauce of butter

hutter.
hours.
with one cup of hot water
half cup of raisin~.

add to the sauce

added.

onc teaspoonful

soda:

two-third~

cup mclted
steam two or three
to a cream,
Seed and chop fine onc and one-
andlct

and sugar worked

to flavor

sauce.

boil

Rice With

Fig

Sauce.

:MISS V. C.

Soak onc cup of best

rice in one cup of cold watcr

for an hour,
then add two cuns of rich milk and stcam for one hour, or until per-
figs
~ectly tender.
In a pint of water
sugar.
of fig sauce with each
until
saucer

10 which has bccn added two tablespoonfuls

Dish a spoonful
of cream.

of rice and serve with plcnty

they are a smooth mass.

one cup of choppcd

a sauce by stewing

Prepare

l\1RS. GEO. F.\XON.

no

COLUMBIAN

COOK BOOK.

One quart mille one-third

Banana Cream.
box gelatine,

in milk one hour,

put

in boiler with

Beat whites

stiff and stir

Soak gelatine
and add yolks of eggs.
milk and gelatin"e.
and stir
Ponr

in.

"\Then it commences
into moulds

four eggs, one cup sngar.
sugar when hot
into the sugar eggs,
slice six bananas

to congeal.

and serve with whipped

cream.

LOU \VOOD\VORT1I.

Pudding Sauce.

Take

one-half

let come

sugar.
two heaping
stir
add one teas~oonfnl

into boiling mixture,

'~easpoonfnls

teacup water,
to hail; mix well

two-thircls

cup hutter,

one-half
cnp
the yolks of t\vo eggs well beatcn.
cold watcr:
cnol.

teaspoonful
and when partially

aile
from stove

corn starch.

remove

vinegar

anc11emon

extract

to snit

taste.

l\1RS. ELLEN FORD.

Snow Pudding.

On(' pint milk.

two tablespoonfuls

of

four

eggs,

sugar. whites
little
when it hoils. add the corn starch
until
this
to a stiff

is a smooth
froth.

paste.

corn
stir

salt;
dissolved

starch.
the
in milk;

sugar

one-half

cup of
in the m~lk:
the t\1llC
of the eggs beatcn

stir all

then stir

in the whites

One pint of milk; when hot. add the yolks of four eggs and onC-

Dressing.

half cup of sugar;

flavor

to taste.

Very

nice when

cold.

IVIRS. S. v..,r. BAKER.

One box of gelatine

dissolved

in a cup of water.

one pint of sweet

Velvet Cream.

cream;

flavor and sweeten; whip all

together.

Serve with cream.

MRS. A. E.

l\I.

cnp sweet milk,
one

One
Powder.
teaspoonful
will drop from a spoon
batter.

Fry in hot

lard.

Apple Fritters .
two eggs,
flour
salt:
nicely.
Chop two apples

one teaspoonful
enough

to make

(1

•

Royal
a batter

naklt1~
th~
fine and mix wtll
sugar

or

Serve with

powdered

syrup,
JENNIE CAMERON".

COLUMBIAN  COOK  BOOK. 

91 

English  Plum  Pudding. 

One  pound  of  raisins,  stoned  and  saturated  with  brandy,  while 
other  fruits  are  being  prepared;  upon  the  raisins  lay  two  ounces  of 
ctron  and  one  ounce  each  of  candied  orange  and  lemon  peal  sliced, 
!le  grated  yellow  rind  of  one  orange  and  lemon  and  juice  of  same, 
°ur  ounces  of  shelled  almonds,  blanched  and  cut  in  several  pieces, 
°ne  pound  of currants  washed,  dried  in a  towel, and  rubbed  with  flour 
'u  S l eve  to  free  from  stems,  one pound  of  suet  chopped  and  rubbed 
lv'th  four  tablespoonfuls  flour,  one  pound  of  light  coffee  sugar,  one 
Pound  of the  inside  of  a  baker's  loaf.  Mix thoroughly  with  fruit,  to(cid:173)
gether  with  a  grated  nutmeg,  a  dash  of  cayenne  pepper,  and  a  tca-
sI>oonful  of  salt.  Over  all  pour  a  gill  of  sherry..  Cover  the  bowl 
°ntaining  the  mixture  and  keep  in  a  cool  place  a  day or  two.  Then 
del eight  eggs,  and  enough  sweet  cream  to  moisten—not  too  moist, 
lave  the pudding  mould  well  buttered  and  dusted  with  flour.  Press 
le  pudding  in  leaving  about  two  inches  for  pudding  to  swell.  Put 
'uttered  paner  over  pudding  and  close  mould  tight;  either  boil  or 
steam  steadily  for  ten  hours.  Do  not  open  until  it  is  to  be  served. 
>etore  using  boil  again  for  two  hours.  Pour  brandy  over  it. and  set 
on  fire  when  you  serve  it. 
Instead  of  making  a  large  pudding,  it 
c an  be put  in  small  cans  or  moulds  and  boiled  a  shorter  time.  Nice 
to  make  several  weeks  before  you  need  it. 

Sauce.—Stir  two  tablespoonfuls  each  of  brandy  and  sugar  over 
e  f*re  until  the  sugar  begins  to  brown,  then  add  one-half  pint  of 
filing  water,  four  whole  cloves,  one-half  inch  of  cinnamon,  yellow 
r,nd  of  a  lemon,  four  tablespoonfuls  sugar.  Roil  five  minutes,  pour 
l nto  a bowl  containing  juice  of  a  lemon  and  gill  of  brandy  and  serve. 

O NE  W HO  HAS  T R I ED  IT. 

Apple  Snow. 

Make  a  boiled  custard  ot  two-thirds  of  a  quart  of  milk,  the  yolks 
°f  four  eggs,  the  whites  of  two  and  half  a  cup  oi  sugar.  Beat  the 
remaining  whites  to  a  stiff  froth,  add  a  half  cup  of  powdered  sugar 
and  grate  into  it  five  large  tart  apples,  stirring  in as you grate.  Pour 
the cold  custard  into  a  deep  dish  and  heap  the apple  meringue  on top. 
Jo  be  eaten  soon  after  making. 

LUCY  R.  BEATTIE. 

COLUMBIAN
---- ---

COOK BOOK.
--.---------------

Peach Meringue.

Cut up peaches
the whites
over

three
the peaches

of
Spread

of

and lay in the bottom of a dish.

eggs
and
and bake

three-fourths
a few minutes.

lV[ake an icill~
of a cup of sugar

A Dainty Dessert.
cold,
cake; when
jam,
pour

or

Make

sponge

a nice
spread with

for short
a rich boiled
v\Then cold, whip one pint of th ick cream and put on tol)'
it will

separate
over

the custard,

in square

preserves

adding

before

pieces

it as

this

cake,
custard.
If the cake is cut
dish up nicer.

MISS l\1ARY DONAHUE.

Floating

Island.

One tablespoonful

sugar.

one tablespoonful

currant

jelly beaten

into the frothed white of one egg.

Lay it over a soft custard.

Apple Charlotte.

juice of one large
cup of boiling- water

pint of apples

scant
box of gelaine

one-half
and pour upon

One
one-third
one cup of sugar,
Pour
solved
in basin of ice water
eggs beaten
lined with
Make
three

a soft custard
tablespoonfuls

sponge

and stir
to a froth. pour
cake or

of
sugar

the apple;

soaked

through

steamed

and rubbed

in one-third
one hour
lemon
and whites
on the gelatine.

a sieve,
cn» of water.
eggs.
of three
dis-
stir
until
Place
for tell minutes
.r\dd the whites of the
into a two quart mould which has been
lady
put on ice to harden.
the eg-gs, one pint of milk and
thl:' yolks

then add sugar

fingers.
of

and lemon.

and

.

and use as sallce.

Charlotte Russe.

DELLt\.

One good pint of cream kept
then take a large
tablespoonful

011

stiff,
fire in a little milk; when
pound
sugar,
moulds

of powdered
lined with

sponge

ice five or six hours,
of Cox's gelatine,
cream,

the
tablespoonfuls

cold mix with
two
cake

and set on ice until

flavoring.

beat until
dissolve
over
add one-half
in
cold.

Put

perfectly

MAMIE McENCROE.

COLUMBIAN

COOl\: BOOK..

Orange Pudding.

Inside

of four oranges

caver with sugar.
starch.
oranges.
PUdding.

Beat

yolks of three

Take

picked
one quart

in small pieces,
of miJk,
eggs, one cup of sugar;
to a froth

lay in a dish and
corn
the
the

boil and turn over
top of
and cover

two tablespoonfuls

of eggs

the whites

lvrrss MARY DONAHUE.

Lemon Pudding.

is boiled.

One cup of rice after
the yolks of three

it
eggs.

the grated

Sugar.
piece of butter.
~rosting
Juice of one
OVer the top. pnt back in the oven and brown

thirty minutes;
of
'\Then

Bake
of the whites

eggs. one-half

the pudding

lemon.

three

rind of one lemon,

one pint of milk. half a cup of
a small
l'vIake a
and the
frosting

cup of sugar
the

stir while

is done

baking.

turn
a little.
'ETH.EL BAKER.

Bread Pudding.

One quart

of milk.

two teacups

fine bread

crumbs.

the white

saving- out
SPOonful of butter
jelly and then frost

and a little
the top,

of one for

the top. a teacup

of sugar,

salt; when

done

spread

set back in the oven to slightly

three

eggs.
a table-
the top with
brown.

Serve when

nearly

cold.

}\!IRS. FRANK

CONANT.

Baked Indian

Pudding.

One quart

of sweet milk.

three

of flour stirred

together

tablespoonfuls

of
and scalded

dish and add one cup of milk and sugar

and salt and small

lump of butter.

two tablespoonfuls
then put
with nutmeg
half hours.

in a baking

Indian meal.
in the milk:
to taste,
Bake one and one-

ELLA !vI. ANDERSON.

94 

COLUMBIAN  COOK  BOOK. 

Plain  Fruit  Pudding. 

One  cup  of  sugar,  one-half  cup  of  butter  and  two  eggs  beater. 
together;  then  add  one  cup  of  sour  milk,  one  teaspoonful  of  soda. 
three  cups  of  flour,  one  cup  of  chopped  raisins  or  other  fruit,  or  spice 
to  taste;  put  in  mould  and  steam  two  hours.  Serve  with  sauce  made 
as  follows:  One-half  cup  of  butter,  one-half  cup  of  sugar,  one  large 
tablespoonful  of  flour;  blend  and  add  one  cup  of  cherry  juice  am 
cherries,  one  pint  of  boiling  water;  boil  until  it  thickens;  other  fruit; 
may  be  substituted  for  the  cherries. 

MRS.  P.  W.  HOLLAND 

For  Perfect  Bread  and  Pastries  use  TUBE  ROSE  FLOUR 

COLUMBIAN  COOK  BOOK. 

96

COLUMBIAN

COOK BOOK.

We will save you money

if you buy your

and

FURNITURE
HARDWARE

of us.

A big

up-to-date

and we make

it an

stock to select
coming

from,
from out of

to people

object
town.
Jennings Foster Co.
204-206 W. Main Street,
MICH.

OWOSSO,

Dr. B. S. Sutherland

DENTIST

115 Washington

Street.

Phone

190. Residence

375

Owosso, Mich.

c. W. Danforth

JEWELER

and OPTICIAN

For TALLY CARDS,

DINNER

and all

TABLE DECORATIONS
S. To VanDusen

go to

Book Store,

Owosso, Mich.

CARDS

and

Owosso, Mich.

COLUMBIAN

COOK BOOK,.

!J7

For a nne ...

Diamond,

Watch,

Clock,

Jewelry,

Cut Glass,

Hand Painted China

go to

l~.0. Christian

.JEWELER,

owosso, MICH ..

We will show a large' and fine stock of Jewelry
days, at the lowest prices.

for
T. O. CHRISTIAN,

the Holi-
Je~e'ler.

118 N. Washington

Street.

For Bargains
and STERLING

IN JEW~LRY

GOODS

call on

EDW. WIXSON

owossO,- MicH.

Fine Watch- and Jewelry Repair~ng a Spec~alty.'

Geo. Young.

QUICK LUNCH
BILLIARDS
and
POOL

Ovid, Michigan

98

COLUMBIAN

COOK BOOK.

ICES,

Srawberry Sherbet.

One pint berry juice. one pint sugar, one tablespoonful

one pint boiling water,
quarter cup of cold water, add boiling water, sugar and juice.
and freeze.

juice of two lemons.

gelatine,
Soak the gelatine in a
Strain

MARY A. D.

Lemon Sherbet.

three-fourths

Three lemons.

potlnd sugar, whites of threc eggS.
one quart of water; mash lemon and sugar
pour over the
water,' stir and strain, place in the freezer, add the beatcn whites. stir
well and complete the freezing.

is very nice.

together.

This

MRS. C. GRAHAl\iI.

Ice Cream.

Use one quart of cream.

pint of sugar; mix the yolks of eggs and sugar
boiling milk.
the custard get very cold,
whites of the eggs and the cream last.
egg beater,

flavor wjth vanilla and freeze.

Let

three pints of milk. six eggs and one
together
and add the
then add the beaten
together with an

\Vhip all

MRS. H. N. KEYS.

Lemon Ice.

Take

two tablespoonfuls

of gelatine, one pint of sugar,

four

lemons, one or.ange and three pints of water,

and freeze.
MRS. C. A. S.

Ice Cream.

Three quarts of not very thick cream, one quart of milk; sweeten
it stand in the freezer until very cold before

Let

and flavor to taste.
freezing.

~

MRS. F. S. vV.

COLUMBIAN COOK BUUK.

Pineapple Cream.

Half a gallon

of cream,

two pineapples

Sugar;
Freeze

then chop verY' fine and with the syrup
as rapidly

as possible.

sliced and sprinkled with
into the cream.

beat

Take

very sweet

three
and

quarts
freeze.

Raspberry or Strawberry Ice.
and one quart

of berry juice

of water .. Make

Currant

or cherry

juice may

be used.

Banana Ice Cream.
one pint of water;
boil

One pint of sugar,

grated bananas;
Pour
the fire and stir

this

to the bananas

into the boiling

syrup

in one quart

twenty minutes.

Ten
add the yolks of five eggs well beaten.
and stir
from
of cream.

cold freeze.

six minutes.

Remove

\Vhen

The

juice

two lemons.
Freeze

as you would

of six oranges
IVIix in one

pint
ice cream.

Orange Ice.

and gratecJ peel of

of

sugar,

then

three,
one

pint

the juice of
of water.

Strawberry Ice Cream.

pints of cream.
strawberries.

two pounds
lVlash the

'of powdered
fruit.
strain

sugar
through

and three
a wire
as

as rapidly

Three
pints of
~icve or straincr,
Possible.

ripe

add the cream and sugar,

and freeze

Orange Sherbet.

Fh.c

quarts

of water.

the juice
Beat
rinds.

eggs.
lemons.

beatcn
(If
two
Water and grated
of oranges
to freeze.

four
and grated
sugar
the
Freeze

sugar,

pounds
of granulated
rind of four oranges
together.
and
The
like ice cream.
until
the mixture

four
and the juice
the
then
strained
juice
begins

eggs

add

and lemons

should

not be added

One

gallon

of water,

whites

of six eggs.

Orange Sherbet.
one dozen
:Mix and freeze.

oranges,

juice

of SIX lemons.

]ENE A. ROBSON.

100

CULUMBIAN

COOK BOOK.

One pint of cream,
eggs well, add syrup,

Maple Mousse.
one cup of maple
in double

place

syrup,
boiler

beat
mixture
with

thickens;

take fr0111the st.ove and heat until

the cream whipped

and freeze;

add nuts

yolks
and cook until

of four eggs:
thl:'
then place

cool;
if wished.

LITTA l\1ARSHALL.

Caramel

Ice Cream.

let caramel

dissolve

caramelized;

One cup of sugar
caramel;

onto
one cup of sugar
the mixture,
it
thickens.
ing add one and one-half

of milk and pour
To
into
thin with a little cold milk and add to boiling milk; when
remOVe ff6m stove
freez-

heat
and come

point.
four eggs

and set away

add one-half

cup of Hour;

then beat

two quarts

to boiling

to cool.

Before

cup of cream.

MRS. E. J. LEDDICK.

~~-~------~-

COL UMBIAN COOK BOOK..

--~----

101

102 

COLUMBIAN  COOK  BOOK. 

ESTABLISHED  1856. 

The  Clinton 

.  . Republican  . . 

St. Johns,  Michigan. 

All  The News  of Clinton 
Every  Kind  of Book 
Job  Printing. 

County. 
and 

Satisfaction  Guaranteed. 
Let  us  give  You  Esti(cid:173)
mates  on  your  Work. 

C. C. VAUGHAN, 

Publisher. 

COLUMBIAN

COOK BOOK..

HICKS The Hicks Store

HICKS

Can show you what you want

in

DRY GOODS

and

CARPETS,

CLOAKS

and SUITS

Skirts, Waists,

Jackets, Furs

The finest selection of new styles
The Best
in Price.
in Quality and Lowest
We have the exclusive sale of the famous

WOOLTEX Cloaks and Suits.
St. Johns, JOHN HICKS,

Mich.

THE

STATE BANK

OF

ST. JOHNS.

104

COLUMBIAN

COOK BOOK.

PR.ESERVES AND

JELLIES.

Lemon Jelly.
scant

One

box gelatine,
one cup sugar.
cinnamon.

one
one-half
Soak

cnp cold water.

one pint

cup lemon
the gelatine

juice.
(large)
in cold water

rind thin. using

none of the white.

Steep

in the pint of boiling water

gelatine.

sugar

ancl
into a mould which

juice.

lemon
has becn wet

a few minutes.
and when

in cold water.

boiling
one square
until
soft;
it with
then
add
dissolved
Set

stick
the lemon

water,
inch
shave
the cinnamon
the
strain.
on ice to cool.

soaked

Pour

1\1RS. O. B. Ct\1\1PDELL.

One

package

Cox l!clatine

Wine

soaked
white.
hrand\'.
to a boil.

out add one pint of watcr.
three
glasscs
of a teaspoonful
one-fourth
to cool.

lemons.

two

Set

ice

on

Jelly.
~oaked
one
of wine
c~sence of cinnamon;

in one
f]uart water:
and onc-half Dounels

when
sugar.
one wine Q"lass of
it C01l1e

ann

let

oranges.

three
and a half

Fruit
bananas.
a box of gelatine.

Jelly.
the juice of one lemon.

Slice

and lay them in a dish.

Snrinkle
in a pint of boiling water.

between

sugar

to which

first a laver of oranges
then

each layer.

sttg-ar and the

lemon

juice.

Three

cuo of suvar.
bananas
of bananas.
tine dissolved
of

the

the oranc-es

one tea-
and
then a layer
add the gela-
is adrled the rest

COLUMBIAN  COOK  BOOK. 

105 

Calf's  Foot  Jelly. 

To  two  calves'  feet  add  one  gallon  water  which  reduce  by  boil(cid:173)

ing  to  one  quart.  Strain  it  and  when  cold  skim  the  fat  entirely  off. 
Add  to  this  the  whites  of  six  or  eight  eggs  well  beaten,  a pint  of  wine, 
one-half  pound  loaf  sugar  and  the  juice  of  four  lemons;  let  them  be 
well  mixed  and  boil  for  a  few  minutes  and  strain. 

Lemon  Jelly. 

Juice  of  six  lemons,  grated  peel  of  two,  two  large  cups  of  sugar, 
one  package  of  Cox  gelatine  soaked  in  two  cups  cold  water,  two 
glasses  pale  sherry  or  white  wine,  one  pint  boiling  water.  Stir 
lemon  juice,  peel,  sugar  and  soaked  gelatine  together  and  cover  for 
an  hour.  Pour  the  boiling  water  over  them,  stir  until  all  is  dissolved 
perfectly,  add  wine,  strain  through  flannel  and  pour  into  moulds. 
If  fruit  yields  less  than  a  large  coffee  cup  of  juice  add  more  water 
so  that  the  jelly  may  be  tough. 

Currant  jelly. 

Pick  the  currants  during  dry  weather,  before  they  are  over-ripe, 
place  them  in  a  porcelain  kettle  over  the  fire,  mashing  them  somewhat 
to  extract  juice  enough  to  keep  them  from  burning.  When  soft, 
strain  through  a  crash  bag.  Weigh  the  juice,  and  to  every  pound  of 
juice  allow  a  pound  of  granulated  sugar;  put  the  sugar  in  a  stone 
jar  large  enough  to  hold  the  juice  also.  Let  the  juice  boil  hard  for 
five  minutes,  then  turn  the  boiling  juice  upon  the  sugar,  stirring  all 
the  time  and  until  the  sugar  is  dissolved.  Dip  into  tumblers  at  once. 
It  will  often  jellv  before  cold. 

MRS.  J.  BOWLBY. 

Quince  Preserves. 

Take  ten  pounds  of  quinces,  seven  pounds  of  pears,  five  pounds 
of  sugar  and  about  two  quarts  of  water;  make  a  syrup  of  the  sugar 
and  water,  then  add  the  fruit  and  cook  as  any  preserves. 

Crushed  Strawberries. 

Two  cups  of  strawberries,  and  flatten  them,  one  cup  of  currant 
juice,  three  cups  of  sugar;  boil  twenty  minutes  fast.  Put  in  glasses. 
Delicious. 

MRS.  A.  W O O D W O R T H. 

r

106

COLUMBIAN

COOK BOOK.

How To Preserve

a Husband.

Be careful

in your

selections.

do not choose

too young.

and take

as have been reared
u!)on and selected.

in a good moral
let

part

that

remain

insist on keeping

once decided
and give your entire

only such varieties
When
settled,
Some
g-etting
sweet.
sweetened
weIl
devotion
and serve with
they will keep for years.

them into
tender
and

with smiles

in a mantle

of charity.

them'
hot water.
good

to preparation

thought
in a ryickle. while others
varieties
them with

Even

poor

by garnishing

and fla voreel with kisses

to taste;

keep warm with a steady
\Vhen

and cream.

peache~

atmosphere.
forever
use.

for domestic

are constantly
be made
may
patience.
well-
then wrap
fire of domestic
prepared

thus

AUNT MARY.

Chip or gingered

Pear.

Eight

pounds

of pears

Y8 jar of candied

sugar.
boiled whole
begins

to thicken;

ginger
one and one-half
add lemons

chopped
root
hours;

and ginger

(or 15 cents worth).

fine. ~ix pouncls

of granulated
lemons
until
it
very fine.
MRS. E. B. VOORHEES.

four
and fruit

root chopped

suga.r

boil

Four pounds of plums.

Conserve.
fonr pounds

fine: cook ten minutes;

put

chopped
season with

vanilla.

of sugar, one pound of raisins
and cook five minutes;

in raisins

MRS. FRED LOSEY.

Cook quinces

as for

Quince Marmalade.
jelly. using skins

and cores: when

soft

rub

through
pound
it wiII

a puree sieve.

return

the pulp to the kettle with three-fourths

of sugar
scorch

for each pound of fruit.
easily.

Cook.

stirring

constantly

as

:MRS. S. W. WRIGHT.

For Perfect Bread and Pastries use TUBE ROSE FLOUR

COLUMBIAN  COOK  BOOK. 

107 

108

COLUMBIAN

COOK BOOK.

THE POPULAR JELLO-O RECIPE.

Dissolve one package

Jell-o,

any flavor,

in a pint of boiling water.

firm it will be ready to eat.
or any good pudding
sauce,

It can be served with whipped
but

is delicious wiLh nothing

added.

cream,

'\Then
if desired,

FRUIT SALAD.

Dissolve one package
Slice two oranges

Strawberry
or two hananas,

or Raspberry

or any fruit desired,

.Jell-o in one pint of boiling
and when .Jel1-o

fruit

into same and set away to harden.

water.
is half set stir

NEAPOLITAN OR LAYER JELL-O.

Dissolye
Pour

the contents
It little more than half of it into a sqnare

of one package Lemoll

then beat

Let
it until

water.
set away to harden.
to set,
ready in it is cold and hare!. Next
prepare
.Jell-o already
adding

it in,
it when Jell-o in mould is hanI.

in the mould pour

and divide

a packn::;e
in exactly the same way. When
the

beating

take

the other half' stand in a cool place till
it is light anll pour

it in the monlel when the

it

just

.J e11-o in one

pint

quart dish or monld

of boiling
and
beg-ins
al-
an(l
to melt
and

.J ell-o
Jell-o

of Strawberry
half

is too coul

rest

same

as Lemon

JELL-O

THE DAINTY DESSERT

Can be made

in a minute.

No Cooking,
No Sweetening,
No Flavoring

to be done.

All good grocers sell ita t 10c a package.

The Genesee Pure Food Co.

LeRoy, N. Y.

COLUMBIAN

COOK BOOK.

--------------

109

placed

... for ...

IT'S THE GOOD THINGS Clark &. Hulse
from the jewelry
Store
that help the good things
on
cooked when
the table. We
have the
good Silver plated Knives
and Forks,
the pretty solid
silver Spoons and the Cut
Glass
the Table
pretty. We
a big
stock of the best quali ty
goods.

St. johns Michigan.

FURNISHINGS

CLOTHING

to make

Let

PARKER

Fix

and

GENT'S

carry

your

ALLISON'S

JEWELRY STORE

ST. JOHNS.

WATCH

St. johns,

Mich.

Geo. N. Ch()pm()n

Dry Goods

ST. JOHNS,

MICH.

(

110

CULUMBIAN COOK BOOK.

SPICED FRUIT, PICKLES

AND CATSUP.

Spiced Peaches.

Nine

pounds

of peaches

quartered,

pint of vinegar,
the peaches

a few at a time.

one ounce of cassia buds; make

four pounds
this

of sugar,
syrup

on~
and bod

MRS. D. A. \V-.

Spiced Currants.

To six pounds

of
boil 0 a thick

vinegar;
tablespoonfuls
nice

of powdered

to eat with meats.

fruit

take

four pounds

of sugar.

jam.

Just

it up stir
cloves and the same of cinnamon.

before

taking

one pint of
in two
Very

Six large
tablespoonful

ripe

tomatoes.
sugar.

one

boil one hour.

one
vinegar;

Chilli Sauce.
two peppers
tablespoonful

R.

chopped
of salt,

fine. one onion.
cup of
one-half

l\1RS. A.

\VOOD\VORTII.

Yellow or Mixed Pickle.

One

large

cauliflowcr,

thrce

wise.
cucumbers
water.
pickles.
brown
Use mixed

dozen small
two or three days

the

following.

scald
two ancl onc-half
sugar.
one cup of

quarts
flour.

spices ..

one quart

cucumbers.

in brine.
and when well
of vinegar,

grecn cucumbers
two dozen
small
scald the rcst
cooked
two and one-half

sliced length.
onions.
Soak
salt and
ovcr your
cups
ground mustard.

in strong

pour

ten tablespoonfuls

MRS. J. W. vVOOD\iVORTH.

Sweet Cucumber

Pickles.

Allow your

cucumbers

to lay in brine

three

drain quite dry; pack solidly iD cans, and pour over
hot and highly
of a cup of brown

spiced wjth cinnamon
to each can.

and cloves.

sugar

or

four days;

then
them the vinegar.
two-thirds

allowing

MRS. W. YV. DENNIS.

COLUMBIAN COOK BOOK.

III

........-r-

-------------

--

--

Mixed Pickles.

--

---

One dozen green

tomatoes.
celery, one medium sized citron
two dozen
small
in salt and water
thirds water
three pints of vinegar.
ful mixed
put

cucumbers.
over night.

one-fourth
spice

tender.

spice:

until

one bunch

of

one dozen cucumbers,
cut

two
Boil

small white

in dice. one hunch of cauliflower.
dozen
Soak
and two-
in one-third
lVTakc a syrU1) of
o"f sugar.
cassia buds. one tahlespoon.

of vinegar
five pounds

onions.

pound

in a bag and hoil

in syrup.

EIHTL Y L, YVTT .SON,

Favorite Pickles,

Two

quarts

of
fine.

raw cabbage
two cuns

chopped
of g-rated

two quarts

fine.
horseradish.

four

chopped
two tablespoonfuls

beets
sugar.
vinegar

of salt.

two teaspoonfuls

of pepper:

to covcr;

keep covcred

from aIr.

l'vIRS. E. J. LEDDTCK.

of hoiled
of
cuns
cold

Stew five pounds

of

Grape Catsup.
rl"ra')e5 over

a :,low'

fire until

through
a sieve:
One tablespoonful
tablespoonful
vinegar:
meats,

hoil

to the juice

of cinnamon.

of cloves.
until

thick;

one

then

one

add two and one-half
tablespoonful
of salt
seal.

tablespoonful

bottle

and

soft:

strain
of sugar,
pounds
of allspice.
one
and one Dint of
Good with
cold

~rRS. ROBERT HYSLOP.

Pepper Hask.

One

and one-half

of

dozen
large.
from all but
cal)ba~e:

seeds
the
one lar~e
ell') of white mustard
it stand

over night:

two:
ChOD all
seed;

then strain

add cold vinegar more

remove
ones
sized onions.
salt. one-third
let
the taste:
pressing-
it dry;
ell:>S of 1ight brown

green

peppers

one-half

adr] one-half

and two

red
dozen medium
cup of
celery seed to suit
cloth,
it.
two

a cheese
to covcr

fine:
a little

through
than enough

sugar.

MRS. GEORGE HUNTINGTON.

112

COLUMBrAN

COOK BOOTC

One peck of

Chilli Sauce.
chopped

ripe tomatoes

Add one pound
chopped

hours.
peppers
salt, one teaspoonful
spoonful
one-half

of ground mustard,
hour;

bottle

of celery.
two pounds
of cinnamon.

fine,

hot.

one quart

one quart
of brown
one teaspoonful

of onions,
three
sug'ar, one small

fine; boil one and one-half
green
cup of
of cloves. one tea-
of vinegar;
together
IVfRS. JAl\1ES. A. ROSE.

boil all

Uncooked

Catsup.

One-half

peck ripe tomatoes

peeled

and chopped,

and two red peppers,

of sugar,

one small

chopped,
teacup

one teacup
fine salt. one-half

of chopped

and white mustard

seed.one

teaspoonful

ground

cinnamon.

one tablespoonful

grou nd cloves.
pepper.

black

of grated

horseradish,

one quart

of vinegar;

mix all well

four

stalks

oi
onion.
cup each of
t \vo
two
to'

celery
one teacup
black
teaspoonfuls
roots
gether

and bottle.

This will keep all winter.

Cucumber Catsup.

1\1RS. ~'I.

l

Too

green

peppers.
seed. one cup
to taste.
U n-

Two

large.

green

cucumbers.

two tablespoonfuls

two cups of sugar.
of grated
cooked.

horseradish,

four onions.

three
of white mustard
salt

to cover;

MRS.

FRANK

ALCH1X.

vinegar

enough

Piccalilli.

One peck of green tomatoes,

two large heads of cabbage

let stand

over nicrht.

large onions,

b

then

chopped
sClueeze out of
and
..
011

four o-reen peppers
drain

done;

•

cover with ,'inegar

b
and cook until

two pouncls brown

sugar,

two tablespoonfuls

finc. add one cup of salt.
liquid with the hane!. chop four
add to mixture;
vinegar
cach of mustard
a boil.

and acid to it

and cinnamon;

pour over mixture

and let come to

MRS. JOlIN B. CR05S.

COLUMBIAN  COOK  BOOK. 

113 

Mustard  Pickles. 

One  quart 

large  cucumbers  peeled  and  cut 

lengthwise,  one 
quart  small  cucumbers,  one  quart  small  onions,  one  quart  green 
tomatoes,  one  quart  small  string  beans,  one  large  cauliflower,  six 
green  peppers  quartered.  Let  lay  in  weak  brine  for  24  hours,  then 
scald  in  same  water.* 

For  paste.—Take  six  tablespoonfuls  of  Taylor's  mustard,  one 
tablespoonful  of  turmeric,  one  and  one-half  cups  sugar,  one  small 
cup  of  flour,  two  quarts  of  best  vinegar;  mix  mustard,  sugar  and 
flour  thoroughly  with  a  little  of  the  vinegar,  then  add  the  rest.  Let 
it  scald  a  few  minutes,  then  pour  over  the  ingredients.  The  paste 
must  be  stirred  constantly  while  scalding;  if  too  thick  add  more 
vinegar. 

MRS.  A.  W O O D W O R T I I. 

Chow  Chow. 

Let  me  say  to  those  fond  of  chow  chow  try  my  receipt;  we  think 
it quite  as  good  as  the  English  brand.  Prepare  your  assorted  pickles, 
small  cucumbers,  small  white  onions,  bits  of  cauliflower,  celery  stems 
cut  in  inch  sections,  or  whatever  you  care  to  use.  Soak  them  first 
in  salt  and  water,  then  throw  into  vinegar,  take  them  from  this  and 
pack  tightly  in  your  cans  or  bottles  and  stand  bottom  side  up  to 
drain.  Then  prepare  the  following  mixture.  To  one  pint  of  vinegar 
use four  tablesooonfuls  English  ground  mustard,  one  teaspoonful  salt, 
one  teaspoonful  celery  seed,  one  teaspoonful  black  pepper,  two  tea-
spoonfuls  turmeric,  one-half  teaspoonful  alum;  have  all  well  mixed, 
scald  and  fill  vour  cans  while  hot  and  seal  at  once. 

MRS.  W.  W.  DENNIS. 

114

COLUMBIAN

COOK BOOK.

o. P. DeWitt

B Son

~

WHOLESALE GROCERS,

St. Johns, Mich.

COLUMBIAN COOK BOOK.

llii

CHAPIN & DuBOIS W. Ro Osgood

Telephone No. 42

for

FINE FURNITURE

ST. JOHNS,

MICH. St. Johns,

Mich.

PUTTING MONEY AWAY SAFELY

Is insurance

against

ADVERSITY.

No one should be without

this protection.

The St. Johns National Bank

J;;stabJished

ill Hll3i).

'I'll(> oldest

Bank

in ('PlltraJ

l\Iiehig-llll.

Capital Stock, $50,000.00.

Undivided

Profits, $25,000.00

John C. Hicks, President.

G. Pennell, Vice Pres.

R. C. Dexter, Cashier.

Safe Deposit Boxes in Burglar Proof Vault

to rent.

All you people who die from
eating food from the Cook Book
are requested
to consult us for

MONUMENTS

Davies,

Doty & Reed

Men's Furnishing Goods,
Shoes and Shoe Repairing

Sowle & Shulters ST. JOHNS,

MICH.

llO

Blanch

COLUMBIAN

COOK BOOK.

----------------------

CANDIES,

---

one pound
spread

fine salt

ful of
frequently.

Salted Almonds.

of almonds
on buttered

and dry;
pan and brown

add one dessert
in oven,

spoon-
stirring

Chocolate Creams.

of two eggs. one and one-half
tablespoonfuls

of water,

to size of eggs;

two pounds XXXX
and water
vVhen thick

put eggs. vanilla
in sugar.

and stir

tahles!)oonful~

in a dish of boiling water

take on kneading

hoard

and work into shape;

with some of the sugar

to keep from sticking.

Whites
and one-half
more according
set
to mix,
sprinkled
until
buttered

hardened.

papers.

one
vanilla.
sugar
or
in a bowl.
enough
put on plates
stand
la~' on

Let

then

dip

into melted

baker's

Lemon Drops.

chocolate;

Pour

clear

syrup.

Drop

lemon juice on 1)owdered sugar.
upon plates

and dry in a warm place.

and hoiluntil

a thick

Chocolate Caramels.
one cup of New Orleans molasses.
grated.

one cu:) of milk:
to keep from burning;

butter
pour

hour

one-half
size of

half
in buttered

Two

cups of sugar.
chocolate.

Boil one-half

cup of baker's
an egg.
pans

and when

cool cut

in squares.

Peanut Candy

Two
sugar

Put
being
and pour

careful

to hurn.

not
unbutterecl

into

of granulated

cups
in iron spider

sug'ar.
~yith water:

one Cllp of cho1)pc(1

stir
vVhen melted.

constantly
stir

in peanuts

peanuts.
until melted.
quickly

pans
to cool.
Popcorn Balls.

Four

quarts

of popped

corn.

Boil

size of an egg. one-quarter
until
corn;

it
dip hands

is brittle when

cup of vinegar.

dropped

in cold water;

in cold water

and mould

two cups of
one-quarter
stir

this
into balls while

sugar;
butter
cup of water
in

quickly
hot.

-------------------------

COLUMBI AN COOK BOOK.

-- - - --

-

Hi

Two cups of white

of tartaric
as soon as

acid;
it creams

Cocoanut Creams.
sugar,
stir while boiling;

one small

cup of cream,

try by stirring

take off stove;

stir until

add one
vanilla

cocoanut
just before

grated
taking

put on buttered

and
from the stove.

spoonful
a plate;
Then
with

one-half

tea-
a little on
nearly
cold.
plates. Flavor

Cream Peppermints.
sugar.

six tablespoonfuls

One pint granulated

four minutes.

Take

from stove

hot water;
ancI acId tw.elve drops

boil
to-
essen.ce

one-half

teaspoonful

sugar.

Beat

this mixture

cream tartar
exactly

and one tahlespoon-
two minutes.
Drop

gether
of peppermint.
ful powdered
on paper

quickly

to harden.

Two cups grated

Cocoanut Macaroons.
cocoanut.

one cup powdered

spoonfuls
teaspoonful

of

flour. whites

of

three

vanilla.

naked

on buttered

eggs beaten
paper.

Maple Taffy.

sugar.
to a stiff

two table-
froth.
one

Two

cups of maple

butter
buttered

size of an egg.
anc' when

tins

one

syrup,
Boil until
it gets

cold pull

it.

cup sugar,

one-half

it hairs

from a spoon.

cup water,
in

Pour

Butter Cups.

First prepare

cream candy

as thick
one-half

scotch

of two eggs
rolls
about
butter
one-half
Pour on buttered
rolls with
hutter

cup water.

by using

vanilla

as possible.
inch
thick

flayor with
and

by mixing XXXX sug-ar with whites
into
Then make
cup butter.
into water.
cover
crean!
shears.

long.
one-half
Let boil untjl brittle when dropped
to handle,
pieces with

tins, and when cool enough
scotch

six inches
sugar.

two cups brown

and make

in small

and cut

Maple Pranlien.
sugar
add, one-half

and add a very littic water.
cup of hickorynut

meats.

Take one cup maple

it string-so
into a buttered

Then

pan to cool.

hoil until
Then
put

CULUMBIAN

COOK BOOK.

MISCELLANEOUS.

Mrs. Green's Blueing.

Ten cents worth of Prussian
quarts
of warm rain water.

two

hlue.

ten cents worth

of oxal ic acid.

Extract

the juice of

add a pint of vinegar.
settle.
and it
glass
full of
a nice drink

Bottle
a quarter

for summer.

Raspberry Vinegar.
red raspberries.
two pounds

of sugar.

Then

is ready
\Oinegar and the remainder

for use.

To use as a drink:

water.

It makes

to a quart
oLet

them scald

of juice
and
a

Fill

To facilitate
and stone
prevcnt

stoning

l\rfRS.
ralS1l1S:
the
thcm out of this water.
salt
Proportions:

from packing

of

watcr.

To
the salt.

One teaspoonful
For Fire Kindlings.

I-JOT~ACE BRADLEY.
Pour

upon

thcm boiling

in shakers. mix corn starch with
to six of salt.

of corn starch

Take woolen

or cotton

rags

cut

or any shape

that

is hanety and put

in picces

about

inches
them in a bowl and satu-

threc

square.
rate with

kcrosene.

~rRS. L. O. LlJDLU~Jr.

Baking Powder.

Three-quartcrs

soda. one-half
thoroughly
porate.
quart

pounel
togcther
Keep in air
flour.
This

of

starch.

corn
acid.
at
cans.

pound
tartaric
sifting
tight
is very satisfactory

least

onc-half

pound

carbonate

Dry each separately;

five times

to thoroughly

then mix all
incor-
of it to e\'ery

lOse two teasnoonfuls
if properly
11RS. Vl. '\'. DEXNIS.

prepared.

Cheese Straws.

One-half
tablespoonful
roll
minutes

cup of sifted
of butter;
in narrow
in a slow oven.

thin.

cut

flour. one-half
salt and cayenne

cup of grated
pepper
to taste.

strips

four

inches

long

and

cheese.

one
~ix well.
fifteen

bake

..,..,);

...,'

r

•

l~

COLU:\IBIAN

COOK BOOK.

ll!/

Cure For Love.
of oblivion,

put of the essence

of
each three grains

a pint of water

Into
tion,
two grains,
judgment
sound
some
time,
take
scnm of
of hope. pass it through
with syrup
bottle
of
stopping
ference.
tion will bear

firm resolution.
Take

a drachm night

it. reducill~

the

and patience

of prudence
one drachm .. Mix well, and after
of

former
rememhrance
the filter of common

it

tightly with
oftener

and morning;

they havc

resigna-
and of
stood
and sweeten
sense into the
indif-
if the constitu-

of

a cork

the ~lose as the disease decreascs.
by OIlC who has

Endorsed

tried it.

WEIGHTS WITHOUT

SCALES.

\,Vheat
flour
rnclian meal
Butter, when
Loaf
\\'hite
Bcst
Eggs

sugar.
brown

sugar, when broken

soft

powdercd
sugar

\Vheat
nutter. when
Granulated
Drown
Ten average
Four
large
Sixteen
A common
Twenty-fi\'e

large

IS OIlC quart.
1 lb.
1 lb.
IS olle quart.
15 onc quart.
1 lb.
IS one quart.
1 lb.
IS one quart.
1 lb.
1 lb.
is onc quart.
10 are one pound.

is onc quart.

flour-One

Convenient Measures.
pound

is one quart.
is one quart.
pound
pound and one ounce

soft-One
sugar-One

sugar-Onc

pound
eggs
tablespoonfuls

sized

and two ounc~s

is one quart.

are one pounel.
make one-half

a gill.

tablespoonfuls

make one-half

a pint.

sized tumblcr
drops

are

holds one-half

a pint.
to one teaspoonful.

equal

120 

COLUMBIAN  COOK  BOOK. 

Put  your  horse in 
Shaver & Lancaster's 

BARN 

When  you drive to 

ST.  JOHNS. 

10c with  no  feed 

Spaulding  & Co. 

The  home of the great 

Majestic  Range and the 

Favorite  Base  Burner 

A  RECIPE. 

To  one  piece  of  paper  add 
"Send  me The St. Johns  News 
for  a year;"  put into  this  paper 
One  Dollar  of  good  quality 
without  seasoning;  enclose  the 
whole in an envelope addressed 
to  News, St. Johns,  Mich , and 
receive THE County  Paper 52 
times.  This  is  a simple receipt 
thousands  are using  satisfactor(cid:173)
ily  because  it suits  every  taste. 

General  Hardware 

St. Johns, 

Go 

Mich. 

Do you take it. 

T 

Our  Goods  and  Prices 
speak  for  themselves. 

It  pays  to  buy  your  Shoes  of 

Harry  Mack 

St. Johns, 

Mich. 

Byron  Danleys 

for fine 

Carriages,  Buick  Automobile 
and  Osborn  harm  Implements 

Poultry  bought the year around 

St. Johns,  Mien. 

You  Need 

What 

all 

Michigan 

Kneads 

HenkePs  Flour.